RECIPE y(szMeasure,f4str(d4field(Recingre,"MEASURE")));4 strcpy(szIngred,f4str(d4field(Recingre,"INGRED")));6 strcpy(szPrepare,f4str(d4field(Recingre,"PREPARE"))); Untrim(szQuantity,10); Alltrim(szIngred); Alltrim(szPrepare); !DelimPrepare) if (strlen(szPrepare))P sprintf(szIngredBuff,"%s %s %s, %s",szQuantity,szMeasure,szIngred,szPrepare); elseB sprintf(szIngredBuff,"%s %s %s",szQuantity,szMeasure,szIngred); else if (strlen(szPrepare))[ sprintf(szIngr Stir yeast and suger into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl. Mix well. Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet. Punch dough down and shape into smooth ball. Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F. Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove from pan and cool on rack. Makes 1 LoafetItemHandle(IDASK),FALSE); int iSel = MessageBox(HWindow,L "Choose :\r\nYes = only new .rec files\r\nNo=All rec Files\r\nCancel=Quit", "Goferit",MB_YESNOCANCEL); if (iSel==IDCANCEL) return; d4tag_select(Recipe,d4tag(Recipe,"TITLE")); d4top(Recipe); //fclose(file); char szFile[80]; while (!d4eof(Recipe)) {g sprintf(szFile,"%s//rec%-5.5d.fs",f4str(d4field(Recipe,"SUBDIR")),f4int(d4field(Recipe,"TITLE_NO")));- if (iSel == IDYES && ! acces Dissolve yeast in 2/3 c water while your milk is cooling. Dissolve 1 cup sugar in the hot milk. Stir all ingredients in large bowl, turn out and knead about 5 minutes, adding flour if needed. Knead about 5 minutes. Let rise until doubled in bulk, about 1 1/2 to 2 hours. Knead down and shape into 6 loaves, let rise until doubled in pans. Bake at 375 degrees F. for 40 minutes. Turn out on wire rack and let cool to cold before slicing, if you can. NOTE: Raisins and/or walnuts can be added for a change. This bread freezes well. file=fopen(szFileName,"a+b"); break; case IDCANCEL: return; else file=fopen(szFileName,"wb"); if (!file) {5 MessageBox(HWindow,"Error Opening File",NULL,NULL); return; ConvertAllRecipes(); void ExportFSDialog::ConvertAllRecipes() int index[1]; char szLine[90];- while (ListBox->GetSelIndexes(index,1)) {' ListBox->VGetString(szLine,index[0]);. long dRecno=atof(strchr(szLine,'\t')); d4g Brown onions, and beef in oil. Stir in garlic, pork, chiles, cumin, oregano, salt, dry mustard, tomato sauce, tomatoes, tequila, beer, chili powder and bouillon cubes. Bring to boil then reduce heat and simmer 2-3 hours. Stir occasionally. Do not stir the last 30 min before serving. g::ExportASDialog(PTWindowsObject AParent,char *FileName):! ExportFSDialog(AParent,FileName) ExportASDialog::~ExportASDialog() int ExportASDialog::ConvertARecipe() char *szBuff=new char[50000];K Place beans into 4 quart kettle, cover with 2 inches of water and allow to soak overnight. Drain water then add ham bones, water and bay leaves. Simmer covered for 2 hours. Remove ham bones and return any meat to kettle. Add bouillon, onions, chili and garlic powder, thyme, pepper, tomatoes, carrot and worcestershire sauce. Cover and simmer for 1 hour. Add water as needed. Serve with hot cornbread. char szLine[90]; fprintf(file,"\"TITLE\"\t");! fprintf(file,"\"SERVES\"\t");" fpr Melt butter in a 13 x 9 x 2 inch pan. Sprinkle crumbs evenly over butter. Sprinkle in layers, chocolate chips, butterscotch chips, nuts, and top with coconut. Pour condensed milk over all. Bake in a pre-heated 350 degree oven for 30 minutes. Let cool and cut in bars. le,"\"POLY\"\t"); fprintf(file,"\"MONO\"\t"); fprintf(file,"\"CARB\"\t"); fprintf(file,"\"FIBER\"\t"); fprintf(file,"\"CHOL\"\t"); fprintf(file,"\"IRON\"\t");! fprintf(file,"\"SODIUM\"\t");" fprintf(file Mix 1 cup flour, sugar, salt and undissolved yeast. Heat 1 cup water and margarine to 120 to 130 degrees. Gradually add to dry ingredients; beat 2 minutes at medium speed of mixer. Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in warm, draft-free place 40 minutes. Divide dough into 12 equal pieces. Roll each into a 20-inch rope. Shape into pretzels or other shapes. Place on greased baking sheets. Cover; let rest 5 minutes. Mix egg yolk and 1 tablespoon water; brush on pretzels. Sprinkle with coarse salt. Bake at 375 degrees 15 minutes or until done. Cool on racks. fclose(file); void WOut(FILE *file,char *data,int iTab=TRUE) char c; if (iTab) fputc(34,file); for (int i=0;data[i];i++) { c=data[i]; if (c=='\"' || c=='\'') fputc('\\',file); fputc(c,file); if (iTab) { fputc(34,file); fput Brown spareribs in frying pan without added fat. Add water and simmer for 1 hour. Add potatoes to meat and cook until tender - about 25 minutes. Add beans and liquid the last 10 minutes of cooking. If raw beans are used, add with the potatoes. Season with salt and pepper. Skim off excess fat before serving. To complete the meal: Serve with crisp lettuce, tomato and celery salad, and apple betty with lemon sauce for dessert. For variety: Beef short ribs may be used with longer cooking. Corned beef, ham hock, or ham bone may be used in place of shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut. d4field(Recipe,"MONO")));2 WOut(file,NullNumber(d4field(Recipe,"CARB")));3 WOut(file,NullNumber(d4field(Recipe,"FIBER")));2 WOut(file,NullNumber(d4field(Recipe,"CHOL")));2 WOut(file,NullNumber(d4field(Recipe,"IRON")));4 WOut(file,NullNumber(d4field(Recipe,"SODIUM")));5 WOut(file,NullNumber(d4field(Recip Select a well-rounded onion. Peel outer skin off. Leave root intact and cut off any hanging roots. Using a small, sharp knife, divide onion into four sections by making 2 cuts crosswise, beginning at the top and cutting toward root, stopping about 1/2" away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well by turning upside down on paper towel. Put flour into paper bag, add onion and shake gently to coat with flour. Roll floured onion in beaten egg to cover. Put cracker crumbs or coating in bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying in oil to golden brown, 3 to 5 minutes. Cooked onion can be kept for a time in warm oven. MEASURELEN+1];# char szIngred[INGREDLEN+1];% char szPrepare[PREPARELEN+1]; if (iBlanks) {" strcpy(szQua Place all ingredients in the order listed in the bread maker. Use sweet Mode for this bread. Bread maker cannot be put on timer mode. 4field(Recipe,"SODIUM")));> fprintf(file,"%s\x12",NullNumber(d4field(Recipe,"CALCIUM"))); char szData[80] char *szInstr = f4memo_str(d4field(Recipe,"INSTRUCT"));' int iLines = MlCount(szInstr,70,0); for (int i=1;i>> tender, about one hour. Check from time to time to see that the water has not evaporated. Drain. In large kettle, cook beans in 6 to 8 cups of hot water with 1 1/2 tsp salt. Cook until tender (about 1 hour for limas; about 2 to 2 1/2 hours for small whites or great northerns). Don't drain. Cut lemon grass in 2-inch pieces; bruise lightly. Combine with stock, cilantro stems, chili, and lime zest in sauce pan. Simmer, covered, 15 minutes (halfway through, taste and remove hot pepper, if desired, or leave in longer for more heat). Strain. (Solids can be re-used with more cilantro to flavor another batch of broth. ) Add lime juice, salt and pepper. Cut snow peas in thin diagonal strips. With vegetable peeler shave 2 inch ribbons of carrot. Thinly slice radishes and scallion. Bring soup to a boil: stir in snow peas and carrots and boil until just tender --about 1 1/2 minutes. Stir in radishes, scallion, and cilantro; bring to a boil. Serve at once. cook & store dry beans. Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking. All start with a thorough insp Cut off the wingtips from the duck and wrap them up with the giblets for making stock. Pull out and discard any loose interior fat. Rinse the duck inside and out and pat dry, inside and out. Mix together in a spice mill or mortar the peppercorns, thyme, bay leaves, cloves and salt. Grind to a fine texture. Combine in a small dish with the brown sugar and brandy. Place the duck in a heavy plastic bag that fits snugly. Rub half the spice mixture inside the duck and the remaining half over the outside. Place the garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton thread, sew closed the neck and tail openings. Place the duck on its side on a rack set in a roasting pan. Roast the duck for 45 minutes. With the needle, prick the fatty parts on the upper side; do not prick deeply enough to pierce the flesh. Grab the duck by the legs and turn it over onto the other side. Increase the oven temperature to 350 and roast 30 minutes. Price the fatty parts on the upturned side and then turn the duck onto its breast. Increase the heat to 400 and roast about 30 minutes longer, or until the duck is deeply browned and most of the fat has melted away. Remove from the oven and let cool 1 to 3 hours before serving. To serve: Using a heavy cleaver or poultry shears, cut through flesh and bone of the duck carefully to make about 12 to 14 serving pieces, keeping the skin neatly intact on each piece. Spread the cabbage leaves over a platter, shallow basket or wooden bowl and arrange the duck on them. If the duck is to be served hot, arrange the cut pieces in a pan in a single layer, cut side down, and roast in a preheated 350 oven 15 minutes. Can Tomato Sauce 0.50 c Chopped onion 1.00 ts Sugar 14.50 oz Can Tomatoes, cut up 2.00 c Hot cooked Rice 15.00 oz Can Great Northern Beans * 0.75 c Chopped Green Pepper 1.00 tb Chili powder 0.50 ts Dried Basil, crushed 2.00 x Cloves Garlic, minced Instructions: * drained Place al Put the leg of lamb into a large roasting pan. Bruise the leaves of 2 or 3 sprigs of rosemary and sprinkle them over the meat. Add plenty of pepper and 1 tablespoon honey. Rub the mixture into the meat with your hands. Then rub half a lemon over the joint, squeezing the juice on to the meat as you do so. Do not add any salt. Leave to marinate for 4 to 24 hours. Peel and quarter the potatoes, then arrange them in a single layer round the lamb. Squeeze lemon juice over the potatoes -- use at least half a lemon, or up to one and a half lemons for a strong citrus flavour. Carefully pour 1/4 pint water into a corner of the roasting pan, then sprinkle over the potatoes and lamb about 2 tablespoons chopped fresh rosemary, at least 1 teaspoon each fresh chopped thyme and oregano, and some salt and pepper. Drizzle on 1-1/2 teaspoons honey and 1 tablespoon olive oil, then dot with 1 oz butter. Bake at 425 F (220 C) gas mark 6 for a further 1 to 1-1/4 hours. The ingredients will become gilded and will burnish to a rich brown in places. Lift the meat and turn the potatoes occasionally, and if necessary, add a little boiling water to the pan to prevent drying out. and serve. y, sliced 2.00 9177 Turnip, peeled and diced 1.00 9177 (10 oz) frozen peas, thawed 1.00pk Heat oil in casserole. Saute onion and pepper until transparent. Add garlic, parsley, tomato, bay leaf, nutmeg, cumin and thyme. Mix well, cover, and cook over low heat until mushy (about 15 minutes). The saffron should be toasting on the lid in the little brown paper. Add the shrimp to the saute and cook until it turns pink. Dissolve the saffron in the 1 cup hot water. Combine with wine, lemon juice, salt and hot sauce. Pour into casserole, stir to mix, and cook covered 10 minutes more. Now add the rice and the 2 1/2 cups of water. Distribute ingredients well in casserole. Bring to a quick boil, STIR ONCE, and place in preheated 325 degree F. oven for only 20 minutes - NI UN MINUTO MAS! Remove from oven, uncover, and garnish with peas, pimientos, and parsley. Pour beer over all. Cover again and allow to stand 15 minutes longer, before serving. 0 9178 Low-salt chicken broth 3.00c Heat oil and brown chicken in it for 10 minutes. Add paprika, cilantro, onion and garlic. Saute until onion is clear. Stir in water, wine, tomatoes, bouillon cube, and seasonings; combine thoroughly. Stir in celery, almonds and rice. Cover and simmer 20 minutes; add peas and simmer another 10-20 minutes or until rice is ready. hot split Popovers. 6 SERVINGS; 305 CALORIES PER SERVING. 9178 oz.) 0.00 Tear artichoke hearts into small bits. Mix remaining ingredients. Bake 350 degrees until bubbly. Serves :4 KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Impress your favorite valentine with these lovely artichoke baskets filled with a creamy fat free dip. FOR ARTICHOKES: With sharp knife, cut off stems. With scissors, snip off prickly tips. Rinse and shake ff water. Wrap artichokes in plastic wrap and place on microwave safe plate or place in a microwave safe casserole. Add 1/4 cup water and cover. Place in microwave and cook on high 5-1/2 to 8-1/2 minutes until lower leaves can be pulled off and base pierces easily with fork rotate and rearrange halfway through cooking. Let stand 3-5 minutes. TO PREPARE DIP: In small bowl combine mayonnaise, garlic, capers and caper brine. TO PREPARE BASKET: Remove 1/4 of one side of artichoke leaves; reserve leaves Carefully remove and discard the choke. Place on small plate. Fill inside of basket with caper kip and allow some to spill out onto the plate. Chill until ready to serve. If desired serve with reserved artichoke leaves. NOTE* If desired, artichokes can be cooked on stove top. Place trimmed artichokes stem side down in small saucepot just big enough to hold them snugly. Pour boiling water to a depth of 1 inch,cover and steam 45 minutes over medium heat until done as above. With tongs, remove from pot; drain. then set aside. Put the oil into the saucepan, then add the onions and cook for 5 minutes together. Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce. Mix scallops, bread crumbs, parsley, tarragon, celery and garlic in a bowl. Gently mound filling into artichoke bottoms. Prepare grill. When coals are hot, set artichokes on grill rack, brushed with oil, about 4 to 6 inches from heat source. Cover grill. Cook stuffed artichokes for about 3 minutes or until scallops are opaque. Using a long-handled spatula, transfer artichoke bottoms to serving dish. Serve hot. serve the vegetables onto plates with the plantains, pour the sauce ov In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch round baking dish. Bake, uncovered, in a 350 degree oven for 20 minutes. Serve warm with tortilla chips. n 16164 -chopped 0.00 o 16164 Wesson oil or kidney suet 0.50c p Bake at 425 degree 15 minutes or until brown. Paprika on top. q 16164 -mole poblano 0.00 r 16164 Sugar 1.00tb s 16164 Coriander seed (from Chinese 2.00ts t Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. 0.00 w 16164 Tomato sauce 8.00oz The artichoke hearts should not be marinated Artichoke Hearts. Rinse and rain the artichoke hearts, then remove and discard the fuzzy chokes. Chop the artichoke hearts. Mix all of the ingredients, blending well and place in a greased 1 1/2 quart casserole. Dust the top of the mixture lightly with paprika. Bake at 325 degrees F. for 25 minutes and serve hot in a chafing dish. Makes about 3 cups of dip. SUGGESTED DIPPERS: French Or Italian Bread, Water Crackers, Snow Peas, Carrots, Salami Slices, Seafood Chunks lb Soft, fresh wheat flour 0.00 Noodles 6.00 Dried Jyo mushrooms (OR 10.00 Nami mushrooms) 3.00 Large stalks celery 0.50 c Sliced bamboo shoots 2.00 tb Cooking oil 0.25 ts Salt 1.00 c Chicken broth 0.50 ts Sugar 0.00 Cornstarch paste Instructions: Noodles: Add soft noodles to boiling salted water; sti Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 ho Place artichoke hearts in a large bowl and stir in egg yolks and baking powder. Add green onion. Fold in lemon peel. Mix in flour, salt and pepper. In a separate bowl, beat egg whites and cornstarch together until peaks form. Fold egg whites into artichoke mixture. Heat oil to 360 degrees. With a tablespoon, drop half dollar sized dollops of fritter batter into oil. Fry until golden brown, maintaining oil at 360 degrees. Remove fritters with a slotted spoon and drain on paper towels. See recipes for Sfuzzi's Asparagus Mushroom Salad and Basil Vinaigrette. Push vegetables up side of wok; add broth & sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add pa Put the sliced artichokes into a well-buttered gratin dish or shallow flameproof casserole, seasoning with the salt, pepper, and the merest hint of crushed garlic between layers. Press down firmly, pour on the stock and dot with butter. Cook in a moderate oven or over a gentle flame until the vegetables are tender but not disintegrated and most of the liquid has been absorbed. Drizzle on some hot cream and let it slither down between layers. Warm through briefly and serve sprinkled with parsley. 0000001231 0000001231 0000001231 0000001231 0000001231 0000001231 0000001231 0000001231 0000001231 0000001231 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 0000001232 Cook artichoke hearts according to package directions. Drain. Rinse with cold water and drain [or just drain canned or marinated hearts, reserving marinade]. Transfer to bowl. Add 1 tablespoon olive oil and 1 teaspoon lemon juice and let stand 15 minutes. Add radicchio, basil and remaining 1-1/2 tablespoons oil to artichokes and toss to coat. Season with salt and pepper. Add remaining 1 teaspoon lemon juice and toss to coat. [If you feel you need it for flavor, add reserved marinade a tablespoon at a time and then tasting to see if it needs more. ] Divide salad between 2 plates. Using cheese plane or vegetable peeler, shave Parmsesan atop salad. Serves 2, can be double or tripled. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a 3-quart casserole, melt butter and saute shallots. When shallots are translucent, add thyme, bay leaf and cayenne pepper. Add flour and whisk well. Add broth, oyster water, artichoke hearts, salt and tabasco. Bring to a boil. Add oysters and parsley. Simmer on medium, partly covered, for exactly 5 minutes. Add whipped cream and serve immediately. NOTES: * Chicken broth with artichokes and poached oysters -- This is a modern cajun-style recipe that I adapted from a local convenience-food cookbook by Jean Durkee. It's an intriguing combination of modern American ingredients with traditional cajun flavorings. * Fresh parsley tastes much better than dried parsley. If the oysters are bigger than a small bite-size, cut them up before adding them to the soup. Use the smallest oysters you can find. * When I'm not making a double recipe, I usually dump the entire (about 1-cup) container of whipping cream into the soup, even though that's double what the recipe calls form. * The timing on cooking the oysters is fairly critical. If you overcook them, they will be rubbery. : Difficulty: easy. : Time: 20 minutes. : Precision: measure the spices. : Deborah Pedersen : Microelectronics Computer Corporation, Austin TX : pedersen@mcchi2. ARPA : Copyright (C) 1986 USENET Community Trust Remove paper. Press edges of meat to seal well. Bringing up foil Cook rice according to package directions; let cool. Drain artichoke bottoms, reserving liquid. Drain olives; discard their liquid. Chop artichoke bottoms, olives, onions, and pepper. Add to cooled rice and mix. Make the dressing by combining marinade from artichokes with other dressing ingredients. Toss with rice salad. Refrigerate 1 hour. Serve when ready. d. Spread over meat. Cover; cook on low-heat o In a wooden salad bowl, mash garlic and salt with a strong fork. Add fresh artichoke hearts, and mash with the garlic and salt. Add olive oil, stir, add lemon juice, stir, add wine vinegar, stir, stir, add hot sauce, stir, add Lea & Perrins Worcestershire sauce, Mix well. Put canned artichoke hearts in dressing and let marinate for 1 hour, then eat as is or serve on a bed of greens. 16162 Palm sugar 1.00tb Puree artichokes and chicken broth. Place in saucepan with lemon juice, salt and pepper. Heat just to boiling. Remove from heat and stir in cream. Chill Soup. If hot is required, reheat, but to not boil. Garnish with lemon slices. Yield 4-6 servings. f 16162 Green cabbage 1.50sl g 16162 Green beans 3.00 Chop artichoke hearts in food processor fitted with steel blade. Set aside. Wash spinach well. Blanch in boiling water; drain; squeeze dry and chop in food processor. Add chopped artichoke hearts and remaining ingredients and process just until blended. Prepare a day in advance. Serve with vegetable sticks. Yield 2 1/2 cups. 1.00c b 16163 Sugar 1.00c Drain liquid from 1 jar of artichokes into 1-quart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 degrees. Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. Cheese-filled tortellini; 0.50 Green bell pepper; diced 0.00 c Freshly grated parmesan; Instructions: In a large saucepan Saute the onion and garlic in marinade from 1 jar of artichoke hearts. Beat the eggs and add bread crumbs, artichoke hearts (chopped), oregano, salt and pepper, Tabasco, onion and garlic mix, shredded cheddar cheese. Pour into a 9 x 13 inch or 7 x 11 inch pan; cook for 30 minutes at 325 degrees. 3 to 4 minutes or until tortellini is tender. Ladle into soup bowls; sprinkle with cheese. Note: Very good with Reser' In 6-quart pan cook artichokes, uncovered, in boiling salted water for 5 minutes. Drain. Place artichokes in roaster or other large pan so they stand upright. Separate leaves of artichokes and fill with vermouth mixture. Combine white wine, 1/4 cup olive oil and garlic. Pour into bottom of pan. Cover tightly and cook over low heat 25 to 35 minutes. Remove artichokes from broth and serve hot or cold with Vinaigrette Sauce ***** decorated with tomato wedges or cherry tomatoes. Cool slightl Preheat oven to 350 degrees F. Spread artichoke hearts in the bottom of a buttered casserole dish, in roughly one layer. Top with spinach. Cream together the cream cheese, butter and cheese and spread evenly on top. Bake covered for 30 minutes, then uncovered for 10 minutes. NOTES: * Vegetable casserole with artichokes and spinach -- This is a fattening, but good, vegetable dish. : Difficulty: easy. : Time: 5 minutes preparation, 40 minutes baking. : Precision: no need to measure. : Vicki O'Day : Hewlett-Packard Laboratories, Palo Alto CA : hplabs!oday : Copyright (C) 1986 USENET Community Trust skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes mo Artichokes and Shrimp with Lemon Pasta. Lemon Pasta is the perfect. Cook pasta as directed; drain. Mix yogurt, 1 tablespoon chives, the lemon peel, salt, shrimp, artichoke hearts and cream cheese in 2-quart saucepan. Cook over low heat, stirring constantly, until hot and cream cheese is melted. Toss with pasta. Sprinkle with 1 tablespoon chives. 18756 Crisco Oil 0.25c a Remove any discolored leaves and the small leaves at base of artichoke. Trim stem even with base of artichoke. Cutting straight across, slice 1 inch off top and discard top. Snip off points of the remaining leaves with scissors. Rinse artichoke with cold water. Invert in cold water with small amount of lemon juice to prevent discoloration. If artichoke is to be filled with seafood or meat mixture and baked, remove some of the center leaves and the choke before cooking. (Choke is the fuzzy growth covering artichoke heart. ) To Boil: Heat 6 quarts water, 2 tablespoon lemon juice and 1 clove garlic, cut into fourths, to boiling in large kettle. Add artichokes. Heat to boiling; reduce heat. Boil uncovered 30 to 40 minutes, rotating occasionally, until leaves pull out easily and bottom is tender when pierced with a knife. Remove artichokes carefully with tongs or 2 large spoons and place upside down to drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 20 to 25 minutes or until bottom is tender when pierced with knife. To Microwave: Place artichokes, 1 cup water, 1 teaspoon lemon juice and 1 small clove garlic, cut into fourths, in 3-quart microwavable casserole. Cover tightly and microwave on high 14 to 20 minutes, rotating casserole 1/2 turn after 7 minutes, until leaves pull out easily. Remove artichokes carefully with tongs or 2 large spoons and place upside down to drain. , 18g Pro. , 17g Carbo. , 20g fat, 60mg Chol. , Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan Scrub artichokes; pare thinly if desired. Leave whole or cut into 1/4-inch slices or 1/2-inch cubes. Place in water with small amount of lemon juice to prevent discoloration. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add artichokes. Cover and heat to boiling; reduce heat. Boil whole artichokes 20 to 25 minutes; slices and cubes 7 to 9 minutes or until crisp-tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place artichokes in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until crisp-tender. To Microwave: Place artichoke slices and 1/4 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 6 to 7 minutes, stirring after 5 minutes, until crisp-tender. Let stand covered 5 minutes; drain. * Any herb can be substitute for the rosemary. Prepare and steam artichokes as directed. While artichokes are steaming, heat margarine until melted. Stir in rosemary and lemon juice. Pluck leaves out one at a time. To serve, dip base of leaf into rosemary mixture. Don't let the appearance of an artichoke mystify you; they are very easy to eat. Pull out a leaf and draw it between your teeth, scraping off the meaty portion. Continue until all the leaves are gone and you see the small center cone of light green leaves. Pull off, or cut the leaves from the cone, slice off and discard the fuzzy choke and a meaty portion will be visible. Savor this final treat - it's the heart of the artichoke. Pick over the arugula leaves and remove and discard any tough stems. Rinse and drain the leaves. Pat dry. Place the leaves in a salad bowl. Add the onion slices, garlic, vinegar, oil, salt and pepper. Toss and blend well. Serve. !5l!5l!5l 3j"6m%9p 1f!3h /d 2g ,a 0e!0h"1i /g T'4h5D|7K Wipe the meat on all sides and tie with kitchen string. Place peppercorns between waxed paper, and with a rolling pin or meat mallet, crack the peppercorns. Mix the cracked peppercorns with cardamon and press the mixture into the meat, covering the entire surface. Place meat on a rack in a roasting pan and let sit at room temperature for 30 minutes before cooking. Preheat oven to 500 deg F. Place the pan on the middle rack of the oven and roast for 1-1/4 hr for rare; 1-2/3 hr for medium. Remove from oven and let stand 20 minutes before carving. lg Green Pepper 1.00 md Zucchini 4.00 Celery Stalks 1.00 Bunch Scallions 0.50 lb Button Mushrooms 0.50 c Olive Oil 1.00 c Blanched Almonds 0.00 --------- SWEET & SOUR DRESSING --------- 2.00 Garlic Cloves Crushed 0.25 c Grated Fresh Ginger 0.25 c Soy Sauce 0.25 c L Place sesame seed in a 7-8" frying pan over medium-high heat. Shake pan often until seed begins to pop, 3-4 minutes. Pour from pan; set aside to cool. Peel and pit avacado; dice into a bowl. Add 1/2 teaspoon sesame seed, ginger, vinegar, and wasabi; mix gently. Transfer to a serving bowl and sprinkle with remaining seed. Serve with potsticker crisps. *** POTSTICKER CRISPS *** One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. y Just Before You Want To Eat. Heat the Oil in a Wok, Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until They Are Beginning To Soften. 4. add the Almonds and the Sweet & Sour Mixture and Stir-Fry Cut ginger into small thin squares. Combine all ingredients EXCEPT EGGPLANT in a blender or processor. Process until smooth. Prick th eggplants several times with a fork and pull off the leaves. Cut in half lengthwise. On the open side of each half make three deep diagonal slashes in each direction. Place eggplants skin side down in a 13x9x2 oval dish. Spoon 1 1/2 teaspoons of the marinade over each eggplant half. Rub into flesh so that it runs into the cuts. Turn eggplants skin side up. Pour remaining marinade into the dish. Let stand 45 minutes. Turn eggplants skin side down. Cover tightly with microwave plastic wrap. Cook at high power for 10 minutes. Prick plastic to release steam. Remove, uncover, spoon sauce over eggplants. Serve as side dish. Recommended with grilled fish steak or chicken breast (of course I'd baste that with a soy based marinade). I may try this over a wok steamer rather than in the microwave. 16158 Shortening 2.00 BRING THE STEAKS to room temperature. Sprinkle with the freshly ground black pepper. In a medium-sized bowl, mix all the marinade ingredients together and spread this evenly over each side of the steaks. Allow to sit and marinate at room temperature for at least 1 hour. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the steaks on each side for about 5-to-10 minutes, depending on their thickness and your taste. Peel and thinly slice the cucumbers. Slice the onion thinly. Seed and thinly slice the chile. Put the cucumber slices in a shallow bowl, arrange the onion slices on top and sprinkle with the chile slices. Combine all the ingredients with the dressing, mixing well. Taste and adjust seasoning with salt. Pour the dressing over the onions and cucumbers and refrigerate a few hours or overnight if possible to allow flavors to blend. a 16160 -and skinless all fat It is essential to use the freshest asparagus you can find. Preheat oven to 350 degrees. Cook asparagus in boiling, salted water for 5 to 7 minutes, or until al dente. Drain. Melt butter in ovenproof pan. Add asparagus and saute for 5 minutes. Sprinkle with cheese, add salt and pepper, and bake for 2 minutes. Transfer to broiler and gratinee for 2 minutes, or until golden brown. Serve. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Take asparagus, break into 1/2 inch pieces, boil until tender in salted water, add 1 qt good rich milk or part cream, add 2 ounces butter, season with pepper and it is ready to serve. l White/whole wheat bread 0.00 Shredded tilsit 0.00 Chopped fresh parsley for 0.00 garnish Instructions: Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Marinating: With sharp paring knife, scrape chicken meat from thigh; slice into thin strips across the grain. (Breast meat is not preferred for this dish, as meat is too dry and spongy. ) Combine sherry, soy, cornstarch and sugar in bowl; massage liquid into meat with your fingers. Marinate for 15 to 30 minutes. Preparation: Wash asparagus; peel tough white outer skin off ends; slice on diagonal in 2 1/2" sections. Rinse fermented black beans. In bowl, combine and mash black beans and garlic, brown sugar, black soy sauce and chicken stock; stir; reserve for 15 minutes. Stir Frying: Add 2/3 of oil to hot wok; when oil is very hot, add chicken. Stir-fry for about 3 minutes on high heat - or until chicken begins to shrink and firm up. Remove chicken to holding bowl. Reheat wok to high, add remaining oil. When oil is hot, add black bean sauce. Stir-fry for 1 minute. Add asparagus; mix with sauce. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. Dish is ready when asparagus brightens. If you still have too much liquid, remove ingredients, continue to reduce sauce, then return ingredients to coat them with sauce. Serve in individual portions. Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. The delicate pale green of the endive offsets the more dramatic green. Wash endive; separate leaves. Prepare and steam asparagus spears as directed - except add endive. While vegetables are cooking, heat remaining ingredients to boiling in 1-quart saucepan; reduce heat. Simmer uncovered about 13 minutes or until sauce is reduced by half. Pour over cooked vegetables. Garnish with orange zest if desired. 4 SERVINGS; 50 CALORIES PER SERVING. 14774 Chocolate instant pudding Break off tough ends as far down as stalks snap easily. For spears, tie with string, or cut each stalk into 1 inch pieces. Boiling Spears: In deep, narrow pan or asparagus pot, heat 1" salted water to boiling. Place asparagus upright in pot. Heat to boiling, reduce heat. Boil uncovered for 5 minutes. Cover and boil 2-3 minutes longer. Drain. Cooking pieces: Cook lower stalk pieces uncovered in 1" boiling water for 6 minutes. Add tips, cover, and cook until tender, about 1-2 minutes. Drain. Steaming: Place steamer or basket in 1/2" water (water should not touch basket). Place asparagus in basket. Cover tightly and heat to boiling. Reduce heat and steam until tender, about 6 minutes. To Microwave: Cover and nuke asparagus spears or 1" pieces and 1/4 c water in 2 qt casserole on high 4 minutes. Turn asparagus over. Cover and nuke until tender crisp, about 3 minutes longer. Let stand 1 minute and drain. f 14775 Vanilla ex Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter on top. pecans are preferable Instructions: Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set aside to cool, then add vanilla and beat until firm. shape COVER THE BLACK BEANS with warm water for 5 minutes. Drain. Rinse thoroughly to remove salt. Put into a bowl with the garlic and ginger; mash into a paste and set aside. Slice the beef against the grain into 1/4-inch thick slices; toss with the beef marinade. Set aside for 10 minutes. Preheat a wok until hot. Add 2 tablespoons of the oil. Over high heat, add beef and stir-fry for a minute or until seared; remove and set aside. While wok is hot, add remaining oil, salt and reserved black-bean paste; stir-fry until fragrant, a few seconds. Toss in the onions, stir-fry for 10 seconds, then add the asparagus in 2-or-3 batches, seconds apart, making certain the wok is hot before adding the next batch. Toss and stir until asparagus are coated with the oil. Sprinkle with soy sauce, toss together, then pour in the stock and bring to a boil. If the asparagus needs more cooking, cover for a minute. Meanwhile, stir the cornstarch, water, sugar and oyster sauce into a smooth paste. When the asparagus is tender but still crisp, add the cornstarch liquid into the center of the wok. Immediately stir until thickened, about 10 seconds. Return the beef, add a dash of sesame oil; toss to mix. Serve hot over rice. !"6;EN=EL7;@-16+.6(.5(-6$,9#*;!(; &=#(A&,C*0G+2E*1D)2@,2=/5<.36/11/-,.*%0(!2' 5+!6,"6 Combine the broth, 1 tablespoon of the fish sauce, the sugar and salt in a 3 quart soup pot. Bring to a boil. Reduce the heat and simmer. Meanwhile, heat the oil in a skillet. Add the shallots and garlic and stir-fry until aromatic. Add the crab meat, the remaining 2 teaspoons fish sauce and black pepper to taste. Stir-fry over high heat for 1 minute. Set aside. Bring the soup to a boil. Add the cornstarch mixture and stir gently until the soup thickens and is clear. While the soup is actively boiling, add the egg and stir gently. Continue to stir for about 1 minute. Add the crab meat mixture and asparagus with its canning liquid; cook gently until heated through. Transfer the soup to a heated tureen. Sprinkle on the coriander, scallion and freshly ground black pepper. reserve juice 2.00 c Cubed Cabbage 2.00 Celery Stalks, sliced 2.00 c Green Beans, cut 0.75 c Raw Barley 0.00 Chopped fresh Parsley Whisk mayonnaise, lemon juice, tomato paste, shallot, Dijon mustard and pepper in medium bowl. Cover and refrigerate until ready to use. (Can be prepared 3 days ahead. ) Cook asparagus in large pot of boiling salted water until crisp-tender, about 4 minutes. Transfer to bowl of ice water and cool. Drain and pat dry. mix crabmeat into mayonnaise. Season to taste with salt. Arrange 1 lettuce leaf on each plate. Top with asparagus. Spoon crabmeat mayonnaise over and serve. Preparation: Rinse chicken, remove fat pockets, pat dry, and chop into bite-size pieces. NOTE: Do not use boneless chiken breast. Bones add to body and flavor of soup. Peel and slice ginger root. Wash and cut asparagus into 2" sections. Braising: Heat wok to medium hot. Add sesame oil. Start braising chicken a few pieces at a time when oil begins to smell. Sesame oil will burn at lower temperature than other cooking oils, so avoid hot wok. After browning lightly, return chicken pieces to wok; add ginger slices, sherry and salt. When sherry boils, add water and sugar. Turn up heat, bring to boil, then reduce heat to simmer, cover and simmer for 30 minutes. Add mushrooms and asparagus, simmer for another 15 minutes. Transfer to covered soup tureen (or put plate on top of soup bowl), place in steamer on low, and hold until ready to serve. You can make this soup in large sauce pan, if wok is needed for something else. Cover and cook 10 - 15 minutes or until heated through. * woody parts of stems removed, tender part cut into 3" lengths (3 cups) ** dry-roasted and unsalted, or raw slivered almonds GARNISH: mandarin orange sections and toasted sesame seeds, optional Cook or reheat brown rice. In small bowl, combine soy sauce and cornstarch. Stir in remaining sauce ingredients; set aside. In a wok or large skillet, heat oil. Stir-fry asparagus, scallions, pepper, and garlic until vegetables are crisp/tender. Stir sauce mixture; pour it over the vegetables and stir until it is thickened and bubbly. Reduce heat; fold in cashews. Cover and cook 1 minute, until cashews are heated through. Broccoli florets may be substituted for asparagus; or add other veggies such as sliced mushrooms or thinly sliced carrots Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Butter a casserole dish. Put a layer of asparagus on bottom then add soup. Next add mushrooms and half the cheese. Add second layer of asparagus and end with a layer of cheese. Bake at 350 degrees for 30 minutes or until bubbly. Sprinkle onion rings on top and return to oven for 5 minutes more. Bring water to a boil and put the pork bones in. Remove the scum, then cover and continue to boil the bones for 1 hour. Remove the bones from the stock and discard. Add the salt and the fish sauce to the stock. Heat the oil and add the chopped garlic and shallots; add the crab meat and fry for 5 minutes over high heat. Sprinkle with 1/8 teaspoon of black pepper, stirring constantly, then add the crab meat mixture to the soup and bring to a boil. Add the corn- starch-and-water mixture and stir for a few minutes. Break the egg open and drop it into the actively boiling soup while stirring. Cook, still stirring, for about 2 minutes, then drop in the asparagus, along with the liquid from the can and the rest of the black pepper. Continue to cook until the asparagus is heated through. Sprinkle the coriander and scallion green over the soup before serving. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 197 9. & quartered 4.00 oz Black olives * or one 10-oz pkg frozen cut asparagus Cook fresh asparagus spears in a small amount of boiling water for 8-10 minutes or till crisp-tender; drain. Reserve 3 spears for garnish; cut remaining asparagus into 1" pieces. Or, cook frozen asparagus according to package directions; drain. Set aside. Meanwhile, in a medium mixing bowl beat eggs till foamy. Beat in cottage cheese, mustard, salt, and pepper; set aside. Spray a 10" ovenproof skillet with Pam. Cook mushrooms over medium heat till just tender. Stir in asparagus pieces. Pour egg mixture over mushrooms and asparagus (if using fresh asparagus, arrange the 3 reserved spears on top. ) Cook mixture over low heat about 5 minutes or till mixture bubbles slightly and begins to set around edges. Bake frittata, uncovered, in a 400 deg F oven about 10 minutes or till set. Garnish each serving with tomato. *************************************************************** Per serving: 183 calories, 18 g protein, 7 g carbohydratyes, 10 g fat, 416 mg cholesterol, 375 mg sodium, 463 mg potassium. th a salad. Notes ********** RECIPE ENDS ******** .00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 7981FCaraway Cookies /crackers 2207 5 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0co Cut asparagus in 1 inch pieces; cook in boiling salted water until tender, about 2 to 4 minutes. Drain thoroughly. Melt 1 T butter in 8 inch skillet, preferably one with non-stick lining; saute garlic and mushrooms until done and moisture has evaporated. Remove from pan; keep warm. In a small bowl, combine eggs, milk, salt, basil and pepper. Melt remaining butter in skillet until foamy, swirling it around pan to coat evenly. When hot enough that a drop of water sizzles when dropped in, pour in egg mixture. Tip pan so eggs coat skillet evenly. As eggs cook, periodically lift up cooked edges, tilt pan and let uncooked egg run underneath. When eggs are cooked, but surface is still shiny, place asparagus and mushrooms on one side; slide out of pan, folding side without vegetables over top. Serve immediately. 0 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 7982FCare-Au-Lait Chocolate Cups Chocolate /crackers * Remove crusts and flatten each slice. Mix bleu cheese, worcestershire sauce, beaten egg, cream cheese and seasonings. Spread on bread - place an asparagus spear on top and roll up. Roll in melted butter and cut in thirds. Place on cookie sheet and bake for about 20 min. -- at 350 degrees. 2217 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 6740FCaribbean Chicken Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. 2.00 ea Garlic cloves 2.00 tb Salt 2.00 c Cider vinegar 2.00 c Sugar 1.00 c Water 0.50 c Cornflour 2.00 ts Thyme 0.50 ts Pepper Instructions: Peel & coarsely chop the tomatoes & oni Asparagus salad is typical of many Chinese vegetable salads, in that the vegetable is first steamed, then cooled, before slicing and dressing. Wash asparagus spears. Use sharp paring knife to peel off tough white skin on lower stem and cut off the very end. When steamer is hot, steam spears until barely cooked. They are overcooked when the color is olive. Remove from steamer, drain any water, and cool to room temperature. Meanwhile, mix dressing ingredients in small bowl. Slice pickled red ginger into thin slivers. About ten minutes before serving, slice spears on the bias into 2" segments. Place on serving dish, intermingled with pickled ginger. Pour dressing over asparagus, and let it permeate the salad. Serve at room temperature. This salad can also be served while asparagus is still warm, or it can be chilled. & bring to a boil, stirring constantly. Simmer till thickened. Remove from heat & pour into warm sterile jars. Cook shrimp; drain and set aside. Cook asparagus until crisp- tender; drain well. Place shrimp, asparagus and lemon slice in mixing bowl. Pour herb dressing over all, cover and chill well, stirring once or twice. Combine onion, parsley and tomato. To serve, drain shrimp asparagus mixture and arrange on plate with lettuce and cheese. Serve with tomato mixture. DRESSING: Combine oil, vinegar, salt, cayenne, pepper, parsley, basil, chervil and oregano. Add the garlic, chopped tomatoes, tomato Saute vegetables in butter for 5 minutes. Add water and bouillon cube; Simmer 5 minutes. Add remaining ingredients and simmer 10 minutes more. Serve. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining ol Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly. Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside. Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk. Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil. Boil for 5 minutes. Add the tips and serve. Boneless pork 1.00lb b 17414 Olive oil 4.00tb c 17414 Lemon juice 4.00tb d 17414 Prepared mustard 1.00tb Place 4 slices of bread, with crusts removed, into greased 8" X 8" X 2" pan. Put slice of cheese on each piece of bread, then place asparagus evenly on top of cheese. Top each with another slice of bread. Mix egg, milk, salt, pepper, and mustard and pour over bread. Let refrigerate overnight. Sprinkle top with additional grated cheese and bake at 350 degrees for 45-50 minutes or until custard is set (knife comes out clean when inserted). As a variation, use ham slices instead of asparagus and top with corn flakes and 4T melted butter. 0.00 -- picked over and washed 2.00 c Long-grain rice 4.50 tb Vegetable oil 1.00 ts Whole black mustard seeds 1.00 md Onion 0.00 -- peeled and finely chopped 4.00 md Garlic cloves 0.00 -- peeled and finely minced 1.00 ts Peeled, minced ginger 0.33 lb String beans; trimmed 0.00 Cook pasta according to directions. While cooking, melt butter in saute pan over medium heat. Add asparagus tips and cook briefly about 4 minutes. Drain pasta and toss with olive oil. Add asparagus, butter, olives, mustard and lemon juice, and salt and pepper. Top with freshly grated cheese. Cover lightly and set aside for 12 hours. Drain beans and wrap in a very damp dish towel. Put the wrapped bundle in a bowl. *beer or wine can be omitted - increase milk to 1 1/2 Cups. Cook asparagus as directed on package; drain. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, pepper, mustard and Worcestershire sauce. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir in beer. Stir in cheese. Heat over low heat, stirring constantly, until cheese is melted. Arrange asparagus over toast and top with cheese sauce. Sprinkle with paprika if desired. seconds), put in the onion. Stir and fry for about 5 minutes or until onion turns brown at the edges. Add the garlic and ginger. Fry, stirring, for about 1 minute. Turn heat to medium-low and add the mung beans, rice, string be *substitute: 2 pk (10 ounces each) frozen Cut asparagus, cooked. Prepare and steam asparagus pieces as directed. Mix asparagus, parsley, lemon juice and salt. Sprinkle with bacon. . Add 4 cups hot water and the minced parsley. Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed. (There will be an inch or so of water at the bottom. Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. Cut off the tough lower stems of the asparagus and discard. Cut each stalk diagonally into 3 or 3 pieces. Heat the oils together in a wok over high heat. Add the ginger and stir-fry for one minute. Add the asparagus and stir-fry until tender but still crisp. 4 to 5 minutes. Stir in the cashews and soy sauce. Serve immediately. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Trim off tough part of asparagus stalk, about 2 to 3 inches from bottom. Use a vegetable peeler to scrap asgaragus to about 1 inch from top. Cut asparagus on diagonal into 1 inch pieces. Melt butter in a non stick frying pan. Add mushrooms and cook over high heat, tossing and shaking, until mushrooms are lightly browned. Add asparagus. Cook, stirring and tossing for about 1 minute. Add shallots, salt and pepper. Sprinkle with coriander. Cook for 30 seconds. Tomato paste 1.00 tb Soak and rinse the asparagus. Cut off the tips and put aside. Boil the stalks in lightly salted water. When tender, press the stalks through a sieve and return the pulp to the cooking water. Keep hot. Finely chop the onioin. Melt the butter in a saucepan and gently fry the onion and the asperagus tips for a few minutes. Add the rice, mixing and turning with a wooden spoon until the grains are coated in the fat. Pour the wine over the rice, raise the heat and boil briskly until the wine has evaporated. Dilute the bouillon cube and the meat extract in the hot asperagus water. Add a little of the liquid to the rice, lower the heat, stir and add more liquid as it reduces, until the rice is al dente. Adjust the seasoning if necessary, glaze the rice with 1 tbsp butter and add the grated cheese. Stir well and serve immediately. Notes ********** RECIPE ENDS ******** . Beat egg with 3 tablespoons water and blend into sa Snap off tough ends of asparagus. If asparagus is thick, old or tough, peel bottoms. Add asparagus to pan of boiling salted water. Boil gently until cooked--bright green and tender--but still firm, about 5 to 8 minutes. Remove; drain on towel; put on platter and drizzle with oil, lifting spears to coat. Sprinkle with shallots and parsley. Salt slightly. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster. Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. ome in the center and tucking some between the spread leaves. Close the leaves gently and arrange the artichokes close together in a baking pan. Pour 1 Tbsp of oil over each. Add 1 cup of water to the bottom of the pan. Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily. Add waterif necess Snap off tough ends of asparagus. Remove scales from stalks with knife or vegetable peeler, if desired. Place spears in a steaming rack over boiling water; cover and steam 4-5 minutes or until spears are crisp-tender. Transfer to a serving platter. Sautee pine nuts in a small skillet over medium heat 2-3 minutes, until browned. Set aside. Combine olive oil and remaining ingredients in a medium saucepan; stir with a wire whisk to blend. Cook over medium heat 2-3 minutes or until thoroughly heated, stirring constantly. Pour over asparagus. Sprinkle with pine nuts. Let stand to room temperature before serving. Serves :6 KeyWords :Vegetarian Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 in uncovered electric skillet, heat 3/4 inch of oil to 360 degrees. Meanwhile, in medium bowl combine 1 envelope Instant Spring Vegetable Soup Mix, asparagus, and water chestnuts. Place 2 teaspoons of the mixture on the center of each Won Ton wrapper. Moisten corners with water, fold wrappers in half to form a triangle, and press edges to seal. Form Won Ton by bringing together two opposite points and overlapping; moisten overlapping points and press to seal well. Fry in hot oil until golden brown; drain. Serve, if desired, with soy sauce. s one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. 13403 Flour 0.67c a MARINATING: Break tamarind apart, place in a small saucepan with water. Simmer, covered, for about 10 minutes or until pasty coating separates from seeds. Press through a sieve or food mill to extract all pulp and soupy liquid. Discard seeds. Rinse shrimps thoroughly, pat dry and marinate fro 1 hour with 1 tablespoon of this tamarind liquid, the oyster sauce and hot chili sauce. COOKING: Meanwhile, cut young ginger into toothpick-sized slivers. If using mature ginger, peel and sliver. Peel and sliver garlic. Place blachan in a non-stick pan and heat gently fro 3 to 4 minutes to develop the flavors. Pell and cut red onions into wedges. Combine oyster, soy and chili sauces with blachan; stir into remaining tamarind liquid. Heat a large wok over high heat. When a drop of water sizzles immediately into steam pour in 2 tablespoons of the oil. Swirl up sides of wok, and when just at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir frey shrimp in batches until orange red, about 3 minutes. Pour sauces over all the shrimp in the wok and cook at a brisk bubble over high heat until shrimps are aromatic and sauces have reduced and thickened to enrobe the shells, about 8 minutes. Mix in sugar and onion wedges, taste to adjust seasoning, sweetening and spiciness. Makes plenty for 6 as a principal dish with rice, enough for 8 with other dishes. 13403 Cream 0.50c Preparation: Peel turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into center core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. Insmall pot or beaker on medium heat, render pieces of chicken fat. Stir-frying: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. cold water. Mix in a little oil to prevent sticking. Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil. Add salt and broth, oyster sauce and sugar. Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables. If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Allow saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the puree with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral puree. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. 0000020597 0000020598 0000020598 0000020598 0000020598 Makes 1 large loaf Dissolve yeast in the warm water in large mixing bowl. Blend in the ginger and 1 Tbsp of the honey. Let stand in a warm place until the mixture is bubbly (about 15 minutes). Stir in the remaining honey, and the milk, salt, and oil. With mixer on low speed (or with a wooden spoon) beat in the flour 1 cup at a time, mixing well after each addition. If you are using amixer, beat in the last cup of flour with a wooden spoon. The dough should be heavy but too sticky to knead. Place dough in a 2-pound, WELL-GREASED coffee can. Cover with greased plastic lid. At this point, you may freeze the dough if you want to and bake it at a later time. To bake, let stand, covered in a warm place until the dough rises and pops off the lid. This will take 1 to 1 1/2 hours. Discard the lid and bake at 350 F for 1 hour. The crust will be very brown. Brush the top lightly with butter. Let the entire bread and can cool for 5 to 10 minutes on a wire rack, then loosen the crust around the edge of the can with a thin knife and slide the bread from the can. Cool it in an upright position on the wire rack. VARIATION: Add to the yeast mixture 1 tsp cinnamon and 1/2 tsp nutmeg. With the final addition of flour, add 1/2 cup raisins and 1/2 cup chopped walnuts. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 375 degrees. Prepare potatoes as directed. Cut into enough thin slices to measure about 4 cups. Heat margarine in 2-quart saucepan over medium heat. Cook onion in margarine about 2 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook, stirring constantly, until bubbly; remove from heat. Stir in milk and 1-1/2 cups of the cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Spread potatoes in ungreased 1-1/2-quart casserole. Pour cheese sauce over potatoes. Bake uncovered 1 hour. Mix remaining cheese and the bread crumbs. Sprinkle over potatoes; sprinkle with paprika. Bake 15 to 20 minutes longer or until top is brown and bubblys, broccoli, pepper and garlic powder. Add this mixture to the white sauce. Layer ingredients as follows: 1 c spaghetti sauce/Ragu, lo-fat 3 noodles 1/3 of broccoli mixture/zucchini 1/3 of mozzarella 1/3 of parmesan Repeat this twice for three complete layers Weigh squash, determine microwave time at 6 minutes per pound. Place squash, whole, on a glass pie plate. Microwave on high for 2 minutes; pierce rind in 4-6 places with an ice pick. Turning squash over, halfway through cooking, microwave on high for the time determined. Let stand while preparing the rest of the recipe. Place mushrooms in a 2-cup glass measure; cover with vented plastic wrap. Microwave on high 1 3/4 minutes. Remove mushrooms and add 1 tablespoon margarine to liquid. Blend in flour with a wire whisk, then add milk. Whisking midway through cooking, microwave on high for 2 minutes, or until thickened. Stir in sherry, cheese and pepper. Add cooked mushrooms. Cut squash in half, remove seeds. Use a fork to scrape strands of squash from the rind. Place strand in a 1 1/2 qt casserole, pour mushroom sauce over squash; toss to combine. Place remaining 1 tablespoon margarine in a custard cup; microwave on high 30 seconds, or until melted. Blend in corn flake crumbs. Distribute over the top of squash. Microwave on high for 2 minutes, or until hot. Mix the eggs, salt and milk together to make a batter. Dip the aubergine slices into the batter and deep-fry the coated aubergine slices in the oil over moderate heat until evenly brown. Cover the lentils with boiling water and leave for 2 hours. Drain, cover with fresh water, add salt, bring to the boil and cook, covered for 1/2 hour. Drain. Cut the aubergines lengthwise into 4 pieces and then cut these quarters into 5-cm (2-inch) pieces. Pound the garlic and chili together. Then fry them in the vegetable oil until golden. Add the lentils, fish sauce, aubergine pieces and water to the garlic and chili in the pan. Continue frying for 2-3 minutes until the aubergine is cooked. Add the mint leaves, turn the mixture just once with a spoon, and remove from the heat. Serves :4 KeyWords :Indian Vegetarian Side Dish Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water then peel and cut them into large pieces. Place the pieces in a serving dish. Mix the pork and prawns together. Add pepper to taste and put aside. Saute the shallots in the oil, Remove the shallots and drain them, using the oil remaining in the pan to saute the garlic. When the garlic is golden brown, add the pork and prawn mixture and saute for a few minutes over medium heat. Add the vinegar, fish sauce, soya beans and sugar and mix in well; cover and cook for a few minutes. Top the aubergine pieces with the pork and prawn mixture, and sprinkle with the sugar. into a bowl of ice water to stop cooking. Set aside. Grind the almonds, cashews, and onions with water to create a smooth Cut eggplant into 1/2-inch thick slices: pared. Place slices on paper towels; sprinkle each generously with salt. let stand for 30 minutes; then blot dry with paper towels. Start heating oven to 400 deg. Saute eggplant in 1/4 cup salad oil until golden. Add more oils as needed. Cut tomatoes into 1/2-inch thick slices; saute in same skillet. In a 10x6x2 inch baking dish, arrange eggplant and tomatoes in alternate layers, (4 in all), sprinkling each layer with 1/4 teaspoon salt and 1/8 teaspoon pepper. Combine bread cubes with parsley, garlic, 1 tablespoon salad oil and cheese. Toss well. Sprinkle over top layer. Bake 20 minutes or until bread cubes are golden and eggplant is tender. ,>{.:t*2g',]%*[ *Cut into thin strips. In a medium bowl, combine sugar and cornstarch. Gradually stir in vinegar and soy sauce. Stir in pineapple, green pepper and onion, set aside. Heat oil in wok. Add chicken and stir fry, just until tender, and chicken has turned white. Add pineapple and vegetable mixture; stir until well mixed. Cover and simmer over low heat 15 minutes. Cal: 314; Fat 7g. Mix all the dry ingredients together, and add the liquids and mix. Refrigerate 24 hours. Heat oven to 325 F. Line cookie sheets with aluminum foil, and drop dough on in small spoonfuls, leave 2" between each. Bake 11 minutes. (%!," &#",! (8HeGZ}Ob Tc}Vdz9IZ!.H&)VM1}w* T; I; * More Baking Soda may be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. Beat the eggs well. Add sugar, cloves and cinnamon. Sift flour three times, add the baking powder and sift into the egg mixture alternately with the wine (or substituted coffee). Mix nuts and raisins together and sprinkle with 2 Tbsp of flour. Add to mixture and beat thoroughly. Pour batter in flat, greased pans and bake at 400-F about 15 minutes. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 375 degrees. Combine shortening, oats, flour, sugar, raisins, milk, cinnamon, soda and salt. It should stick together when you squeeze a small amount in your hand. Drop small amounts on sheet. Bake 10 minutes. lb Tomatoes, fresh, or canned 2.00 c Corn, fresh, frozen, canned 1.00 ts Vegetable Bouillon granules 0.50 c White Grape Juice 0.50 c Water 0.25 ts Tabasco sauce 0.25 ts * Green tomatoes should be fresh picked and sliced. Arrange the tomatoes in layers in a large bowl or pickle crock, sprinkling the salt between the layers. Let stand overnight. The next day, drain, sprinkle with the alum, and pour the boiling water over them. Let stand for 20 minutes. Drain, rinse, and drain again. In an enamel or stainless stell preserving kettle combine cider vinegar, sugar and the spices, tied in a cheesecloth bag. (The spice bag should be kept in the syrup right up to the very end. ) Bring to a boil, stirring until sugar is dissolved and boil rapidly for 3 minutes. Pour the syrup over the tomatoes and let stand overnight. Next day, drain off syrup and bring to a boil. Pour over tomatoes and let stand again overnight. On the fourth day, put syrup and tomatoes into the kettle, bring to a boil and simmer until the tomatoes are transparent. Pack the tomatoes into hot jars. Boil the syrup until it becomes quite thick or spins a long thread. Remove the spice bag and pour the syrup over the fruit, filling the jars and seal. Makes 8 Quarts. let cool to room temperature and then chill in refrigerator before serving. 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to six weeks. Thaw at room temperature before serving. 18686 COLD BRINE --------- 0.00--------- Melt butter in a 9x13 pan. Add noodles. Combine remaining ingredients, except crumbs, spread evenly over noodles. Top with crumbs. Bake at 350 degrees F. for about an hour. NOTES: * Noodle kugel using uncooked noodles -- This recipe is interesting because you don't cook the noodles first. Yield: Serves 6. * This recipe is very simple, but it does taste a little pastier than recipes that require the noodles to be cooked first. It also comes out very flat -- most of the kugel recipes I've made in the past use twice as many noodles in the same size pan. I found that some of the things can be increased, i. , add more noodles, more pineapple, more cottage cheese. : Difficulty: easy. : Time: 5 minutes preparation, 1 hour cooking. : Precision: no need to measure. : susan@sftig. UUCP (S. Eisen) : Copyright (C) 1986 USENET Community Trust : AT&T Bell Laboratories, Summit, NJ i 18686 All Spice Balls Preheat oven to 350F. Place butter in bowl, should be at room temperature. Add icing sugar. work together with hands. Add flour. Keep working with hands till well mixed. Put the dough on a board and pat to 1/2" thickness. Cut in rectangles or fancy designs. Bake 20 - 25 minutes at 350F till light brown on edges. Take out liver and keep warm , add the other two slices and keep on frying. When all is done, keep liver and onoin-apple mix apart and keep them warm. Put the butter into pan . This is a really easy dessert, loaded with calories, and not for the faint-of-heart! Make the bisquick drop biscuits as directed on the package, BUT add 1 tb of sugar (or 2, if you like). Bake as directed. While still warm, cut in half and put the bottom half in a bowl. Cover with fresh strawberries (which you have marinated in 4 Tb sugar in the refrigerator for 2 days), add a scoop or two of French vanilla ice cream, and then top with the top layer of the biscuit. Now, cover with more strawberries and top with fresh whipped cream. cod filets 1.00 tb Oil 1.00 c Sliced onion 3.00 c Sliced zucchini 1.00 c Green pepper slices 0.75 c Chopped tomatoes 3.00 tb Dry sherry (optional) 1.00 tb Lemon juice 0.50 ts Salt 0.50 ts Basil 0.25 ts Pepper 2.00 x Drops hot pepper sauce 0.25 c Parmesian cheese Instruc Mix all the ingredients together and refrigerate overnight, be sure to cover. take out 1 hour before cooking. Bake 1 hour at 350. oon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Whisk 1/2 of the cream until stiff and spread it around the edges of a large bowl. Freeze for 1/2 to 1 hour. Dissolve the sugar in the water, bring to the boil and simmer for 3 minutes until syrupy. Meanwhile, break chocolate into blender or warm bowl. Pour the hot sugar syrup onto the chocolate and blend or whisk until the chocolate has all melted. Add the egg yolks and mix the whole lot thoroughly. Whisk the remaining cream into soft peaks and fold gently into the chocolate mixture. Pour into the centre of the frozen cream and freeze for several hours until solid. Cover when fully frozen. NOTES: * A high-cholesterol chocolate dessert -- This recipe comes from a friend's aunt. It always seems to taste wonderful no matter how sloppily I measure things. Yield: Serves 4-6. * Although the recipe "serves 4-6," two people will happily eat the whole thing. * The outside is frozen solid, so you may find a fork useful for breaking your portion into pieces without showering fellow diners with fragments. It could be served in small portions, but don't count on having any left over. * Double cream has more than 45 percent butterfat. It is difficult to find cream in North America that is richer than whipping cream, which is typically 32 percent butterfat. If you can find heavy cream it is likely to be 36 percent. Use the richest cream you can find. : Difficulty: easy. : Time: 20 minutes preparation, 3 hours cooling. : Precision: no need to measure. : William Roberts : Department of Computer Science & Statistics : Queen Mary College : University of London, UK : liam@qmc-cs. UUCP : Copyright (C) 1986 USENET Community Trust pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle wi LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak a dozen long wooden skewers in water for 30 minutes. Then push skewers through prawns, lengthwise, from head to tail with only 1 to a skewer. Combine all ingredients in saucepan and cook over medium to low heat, stirring, until butter is completely melted. Dip skewered prawns in the orange sauce and position on oiled grill rack about 4 inches above the coals. Baste liberally with sauce and grill for 2 minutes. Turn the prawn over and baste again, cooking for another 2 minutes. Smaller prawn will be done at this point, but continue basting and turning larger prawn until they are pink and cooked through. Remove from heat immediately when done, as they will get tough of overcooked. Use any remaining sauce for a dip for the prawns. our before serving. Makes about 2 cups of dip. Notes ********** RECIPE ENDS ******** 0.50ts CUT THE PORK INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrots in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add vegetables (not the leches or oranges. ) Stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add the leches or oranges and pork cubes. Mix well, and then turn the mixture onto a deep platter. Serve at once. 0.50lb 9806 Liver 0.75lb 9806 Bacon; diced 0.50lb Cream shortening and sugar until light and fluffy. Beat in eggs. Sift next 4 ingredients. Add alternately with apples to egg mixture. Stir in lemon rind and nuts. Bake in greased and floured loaf pan 9x5x3 in preheated oven at 350 F for 50-60 minutes. Cool before slicing. 9806 Minced garlic 2.00tb 9806 Freshly ground black pepper 0.25ts Combine crumbs, sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla, pour over crust. Toss apples with combined sugar and cinnamon. Spoon apple mixture over cream cheese layer; sprinkle with pecans. Bake at 350 degrees F. , 1 hour and 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Add 1/2 Cup finely chopped pecans with crumbs for crust. Continue as directed. ds :Entree Vegetarian Curry Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Clean hens well under cold water. Pat dry. In a large bowl, combine hens, garlic, oregano, salt, pepper, vinegar, oil, prunes, apricots, olives, capers (with juice) and bay leaves. Cover and refrigerate overnight to marinate. Preheat oven to 350 degrees F. Arrange game hens in 1 or 2 shallow roasting pans. Spoon all the marinade over the hens. Sprinkle evenly with brown sugar and pour wine around them. Bake for 1 to 1 1/4 hours, basting frequently, until golden. Juice should look clear when thigh is pricked with a fork. Transfer hens, fruit, olives and capers to a serving platter. Moisten with pan juices and sprinkle with parsley. Pass remaining pan juices in a sauce boat. NOTES: * Cornish game hens stewed in fruit and sugar -- I originally got this recipe from the Sunday magazine of the local paper. I served it last year for Christmas dinner, and it's very good. What's more, this recipe is easy: you just put everything in a bowl, marinate overnight, then bake until done! : Difficulty: easy. : Time: 5 minutes preparation, overnight marinating, 1 hour cooking. : Precision: approximate measurement OK. : Nancy Mintz : UNIX System Development Lab, AT&T-IS, Summit, NJ : ihnp4!attunix!nlm : Copyright (C) 1986 USENET Community Trust tes. Just before serving, stir in toasted cashews & serve over rice. Notes ********** RECIPE ENDS ******** 1.50c f 12 In large heavy saucepan, bring pumpkin and stock to a boil; reduce heat to medium, cover and simmer for 15 minutes or until tender. In a blender or food processor, puree in batches. In clean saucepan, combine pumpkin puree with beer; bring to boil over medium heat, stirring often. Reduce heat and simmer for 5 minutes. Meanwhile, in a small skillet, melt butter over medium low heat, cook onion and garlic; stirring, until softened, about 5 minutes. Add to pumpkin mixture; stir in cheese and simmer gently, partially covered, for 20 minutes. Meanwhile in skillet over medium heat, cook pumpkin seeds, shaking pan often, for 7 to 10 minutes or until golden brown and toasted. Season soup with salt to taste. Garnish with pepper and pumpkin seeds. 12971 -flour 0.00 m 12971 Eggs, separated 6.00lg n Use a small butternut squash, approximately 1 lb unpeeled, cut in half and seeded. Green apples should be peeled, cored and chopped. Combine squash, apples, onions, herbs, chicken stock, bread cubes, salt and pepper in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount of the hot bisque, then return to the saucepan. Heat but do not boil. 0.50t s 12971 Salt 0.12t t 12971 Powered sugar 0.00 u 12971 (2 sticks) unsalted 1.00c Make chicken broth and heat to boiling; add rice. Simmer covered about 20 minutes. Remove from heat and set aside. In a bowl, beat egg whites until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. ly :-1.00 Mono :-1.00 Oven Temp:0 Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. zucchini. Stir the milk and cornstarch together and beat in the egg yolks. Set aside. Bring the stock to boil in a 4 qt. soup pot and add the rice. Cook, covered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. , broth and green onions; bring to a Place all ingredients in blender container. Cover and blend on high speed until smooth, about 45 seconds. Serve with raw vegetables, assorted crackers or fried tortillas. Makes 1 2/3 cups of dip. Notes ********** RECIPE ENDS ******** d the batter evenly in the pan. Arrange the apple slices of the batter in rows, overlapping them slightly and alternating the direction of the rows. Combine the sugar, cinnam Combine the lime juice, oil, peppercorns, salt and pepper together in a glass or ceramic bowl. Stir in the scallops, cover and refrigerate for at least 4 hours while they marinate. They should become opaque in this time. Mash the avocado until almost smooth, then add it alonng with the cchives or scallions to the marinating scallops (do not drain them) and mix well. Set aside for at least 1/2 hour, refrigerated. About half an hour before serving the scallops, remove the stems from the mushrooms and wipe them to remove any dirt. Combine the vegetable oil, lemon juice, garlic, salt and pepper in a small bowl, and brush the insides of the mushrooms liberally with the mixture. Just before serving, drain the caps and fill with the scallop mixture. Garnish with additional chives, if desired. pears for the apples. Notes ********** RECIPE ENDS ******** Mix oil, vinegar, salt, pepper and pepper sauce. Pour over avocados and toss. Stir in bacon, tomatoes and onion. Cover and refrigerate at least 2 hours. Just before serving, place on salad greens with slotted spoon. 6 SERVINGS (ABOUT 3/4 CUP EACH); 195 CALORIES PER SERVING. Cook corn and drain. Put in glass bowl and add avocado, tomato, jalapeno, onion, lime juice and salt. TIP: Use fresh lime. Blend the avocados with 1 cup of the chicken stock in a food processor until smooth. Stir in the remaining stock and the remaining ingredients. Chill. Garnish with sliced or cubed avocados when ready to serve. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Smooth, creamy, spicy; serve with gumbo and rice. In a mixing bowl, mash avocado. Add onion, mayonnaise, thyme, basil, rosemary, sage, marjoram and sour cream. Mix well. Store in refrigerator. Serve with crackers or chips. Yields 2 cups. Medium Zucchini, quartered 1.00 Red or Green Pepper 2.00 Jalapeno Peppers 1.00 cn 28 oz, Tomatoes, chopped 1.00 cn 19 oz, Kidney Beans 1.00 tb Chili Powder 1.00 Preheat oven to 350. Cream butter. Slowly add sugar, beating until light and fluffy. Add eggs, one at a time, beating well. Sift dry ingredients together, reserving 1/4 cup. Fold dry ingredients into egg mixture, alternating with mashed avocado and buttermilk. Combine reserved 1/4 cup dry ingredients with dates, raisins, and nuts; add to egg mixture. Pour batter into 2 greased 8-1/4"x4-1/2" loaf pans. Bake 65 minutes. Brush top of loaves with corn syrup and press pecans on top. Broil until topping bubbles. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded Preheat oven to 400F and prepare muffin pans. Cream butter and sugar. Beat in the egg. Blend in the avocado, milk and nuts. Lastly add the flour and mix gently but thoroughly until the ingredients are moistened and combined. Place in pans and sprinkle each with topping. Bake for 20 to 25 minutes. Note: Add a dash of grated lemon rind. Almonds may be toasted quickly in the microwave or in a dry frying pan, stirring constantly to stop burning. .00 -1.00 -1 -1.00 -1.00 -1.00 ca A nice light salad. Peel the oranges and remove all white pith and membranes. Cut into sections. Peel and slice the avocados. Cut the stems off the watercress. Mix all remaining ingredients together until well blended. Make a bed of watercress on six plates. Place orange segments and avocado slices atop the watercress. Dress with the citrus vinaigrette. 19913 4 -1 Dissolve gelatin in boiling water. Chill until consistency of unbeaten egg white. Combine avocado and cream cheese; beat at medium speed of an electric mixer until blended. Stir in pineapple and pecans. Combine avocado mixture with gelatin mixture; beat well. Pour into a lightly oiled 8" square pan. Cover and chill until firm. 1.00 -1 -1.00 -1.00 -1.00 des 12966 Caramel Rolls Peel and dice avocados. Combine in blender with onion juice, consomme or broth, sour cream and table cream. Blend until smooth. Season to taste with salt, pepper and ginger. Store in covered, opaque container in refrigerator until chilled and ready to serve. Top with additional sour cream if you like and sprinkle with paprika. Note: plain yogurt can be substituted for the sour cream for a somewhat more healthful dish. Be sure to pour off any excess water in the yogurt before adding to other ingredients. OM SCRATCH 4.0 RECIPE BEGINS ******** Title :Vegetable Burgers Serves :8 KeyWords :Vegetarian Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok). From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl. Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill. gurt. Serves 8 to 10, depending upon size of pat Empty the can of Abalone into a small saucepan and add water. Bring to boil, reduce heat and simmer uncovered for 10 minutes. Add Sake and Sugar and cook for another 5 minutes, stir in Soya sauce and continnue to cook for 2-3 more minutes. Cool to room temperature, cut the abalone into 1/2" thick slices and serve. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * I prefer whole wheat pastry flour (1) Preheat oven to 350 degrees F. Cream the shortening and sugar. (2) Mix in the bananas. (3) Mix in the remaining ingredients. (4) Pour into a greased loaf pan. (5) Bake 1 hour 15-20 minutes at 350 degrees. Notes: If you use more than 3 normal-size bananas, I suggest you lower the oven temperature and cook a while longer. Otherwise the crust comes out almost overcooked while the middle remains moist and almost undercooked. Put all the ingredients except Oil in a large heavy pan. Bring to a boil then lower the heat, cover, and simmer for about an hour, stirring occasionally Remove the chicken and leave to cool. Heat the Oil in a deep fryer to 350 deg. Fry the chicken a few pieces at a time for 10 minutes. Drain on paper towels. Serve hot. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Dry the chicken. Heat oil, stir fry the onion. Add garlic, petis, sambal, tumeric, salt and pepper. Stir and then add chicken. Stirring constantly, add the coconut milk. Bring to a boil, then reduce and simmer gently for 30 minutes. Remove chicken, and leave sauce. Boil until it thickens. Then add sugar and lemon juice. Add shrimp and cook for about 3-4 minutes. until cooked. Present with chicken covered in sauce and decorate with coriander. emp:0 Beat the eggs, whisk in milk. Heat stock in large skillet and add the corn. Cook 2 to 3 minutes. Stir in the eggs and sprinkle with chili powder. Cook over low-medium heat, stirring occasionally, until the eggs are set. Place one-fourth of mixture on each tortilla. Serve garnished with pepper rings and parsley sprigs, if desired. Salt to taste Instructions: In a 2-quart saucepan, combine the barley with 4 cups of water. Bring to a boil; reduce heat to keep the water at a low boi * Use 3 California Avocados (dark skinned type) that have been peeled LAYER 1: (Bottom) Mash the avocados and blend in the lemon juice, mixing well, and spread evenly in a bowl or on a serving plate to the edges of the dish. LAYER 2: Beat the cream cheese until smooth and creamy. Blend in the sour cream, mixing well, and blend in the taco seasoning, blending well. Spread over the avocado layer. LAYER 3: Sprinkle the cheddar cheese over the cream cheese mixture. LAYER 4: Distribute the tomatoes over the cheddar cheese layer. LAYER 5: Spread the green onions over the tomato layer. LAYER 6: Top with the black olives. Serve at room temperature. Makes about 10 1/2 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Bell peppers, Lobster, Jicama -517-59687-3 pg 85 Notes ********** RECIPE ENDS ******** 2.00Tb b 11512 Sugar 1.00c Pour Benedictine into a cordial glass. Float brandy. NO ICE. 1.50c d 11512 Flour 3.00Tb e 11512 Salt 0.50ts f 11512 Eggs, separated 3.00ea Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. Joel Rapp, "Mother Earth's Vegetarian Feasts" per, chopped-optional 1.00x * and cut into 1/2" cubes (about 3 cups) Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - smaller eggplants have thinner peels and a sweeter flavor. Select f 11513 Carrot, grated - optional Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Vegan Macaroni & "cheese" Serves :4 KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fresh herb sprigs savory, dill, or a combination of them Sliced French Bread Generously line a 9 inch microwave-safe pie plate or quiche dish with fresh herb sprigs. Place cheese over herbs in dish. Using the tip of a paring knife, score top of the cheese in a diamond pattern. Generously top cheese with black pepper. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook on high 1 minutes more or till tomatoes are warm. Cut cheese into wedges; serve with tomatoes and bread. Makes 4 to 6 appetizer servings. arge bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside Cream butter, peanut butter and sugar until light and fluffy; beat in beaten eggs ad mix well; add vanilla. Sift dry ingredients together and add alternately with the milk. Stir in the cut-up Baby Ruth pieces. Drop from teaspoon on buttered cookie sheets. Bake in preheated 375~F oven until golden brown, about 12-15 minutes. from heat. Stir in mustard, pepper & salt. Spoon into casserole dish. Mix the mustard, lemon juice, vinegar, and tarragon. Blend in the mayonnaise. Add the shrimp, then the sour cram. Blend well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Butterflake Biscuit Chips, Cabbage, Chili Peppers, String Beans, Artichoke Leaves. 325~F. 60 to 70 minutes Preheat the oven to 325~F. In the food processor or in a large bowl, stir together the flour, corn meal, salt, and sugar. Add the egg and mix well. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. On a floured surface or pastry cloth, roll into a rectangle about 3/8 inch thick. With a sharp knife, cut the dough into 1-1/2- by 3-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 60 to 70 minutes, or until the crackers are thoroughly dry. Cool on a rack. These crackers should be hard. If necessary, put them back in the oven for a few extra minutes. Yield: 10-1 5. Preheat oven to 350 degrees. In a large bowl, Rub the butter into the flour. In a small bowl, beat the egg with half of the sugar, add the egg mixture and the remaining sugar to the butter and flour mixture. Add the salt and nutmeg and mix well. Roll the dough between the palms of your hands to form 18 pieces the size of a walnut; moisten your hands or flour them for rolling the dough. Sprinkle dough pieces lightly with sugar and place 2-3 inches apart on a cookie sheet lined with buttered craft paper. Bake until very lightly browned around the edges and on the bottoms, about 8 minutes. (The tops should be done but not browned. ) Remove from oven; transfer to wire rack. Cool completely, then store in airtight container. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mash egg yolks and stir with bacon, cheese, mayonnaise, vinegar and salt. Fill egg white halves. Top with crumbled bacon. z Ground blanched almonds 8.00 oz Unbleached all-purpose flour 0.00 --------- FINISHING --------- 1.00 Egg; beaten 0.00 Blanched sliced almonds 12.00 oz Apricot or raspberry jam 2.00 oz Water 0.00 Confectioners' sugar Instructions: PREHEAT OVEN TO 325F. Cook bacon cripsly and crumble Coat a 9x12x2 cassrole dish with vegetable spray. Place croutons in casserole and pour margarine over them. Sprinkle grated cheese over all. Mix milk, eggs and mustard and pour over cheese. Sprinkle bacon crumbs over all. Bake at 325 degrees F for 45 minutes. Allow casserole to stand for 15 minutes. til firm, about 1 hour. Flour dough and surface very lightly and roll dough 1/4-inch thick. Cut into 3-to-4-inch rounds w Fry bacon until crisp in skillet. Remove with slotted spoon and drain on paper towels. Saute onion in 1 T bacon drippings until tender (do not brown). Set aside to cool. Sift together flour, baking powder, baking soda and salt in large mixing bowl. Combine eggs, milk and sour cream in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in bacon and sauteed onion. Spoon batter into greased 2 1/2-inch muffin-pan cups, fill 2/3rds full. Sprinkle with sesame seeds. Bake in 375 degree F. Oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. pan and simmer the glaze until sticky. Sift confectioners' sugar over the almond-coated bases. Paint the others with the glaze and adhere the sugared bases to them. Fill in the openings with more glaze. Notes ********** RECIPE ENDS ******** pan. When cold, cut in small pieces and wrap in waxed paper. Yield: 90 Cut bacon strips in thirds. Wrap a bacon slice around each oyster and place a toothpick through to hold it in place. In a medium skillet, heat oil, and add garlic. Cook wrapped oysters in oil until bacon is crisp. Remove from pan and drain on a paper towel to drain. Serves 15 Slice strips of bacon in half crosswise. Spread one side of bacon with a thin layer of mustard. Drain artichoke hearts thoroughly and place one piece of articoke at one end of bacon. (If artichoke hearts are too large, they may be sliced in half before wrapping in bacon. ) Roll and secure with a wooden toothpick. Place rolled bacon strips on a broiler pan, making sure they do not touch each other. Bake in a 375 degree oven for 30-45 minutes, turning once, until bacon is cooked. (This may be done early in the day. ) Drain on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot. In a small skillet, combine sugar and almnds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds. a)GW,M "nWZOF Cook bacon in large saucepan until crisp; remove bacon and drain on paper towels. Crumble bacon. Cook cabbage in broth until crisp tender. Stir bacon, broth, frozen vegetables and pasta, and water into cabbage. Bring to a boil; stir. Reduce heat; cover and simmer 6 to 8 minutes or until vegetables are tender. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash the joint to remove surface blood. Put the meat into a large clean pan and cover well with water. Bring to the boil, then turn the heat down, cover with lid and simmer for 2 hours. Top up if the water sinks below the level of the meat - at the end of the cooking you should have 2 pints of liquor. Leave it to cool, meat and all, and lift off the white hat of grease (it makes good dripping after heating gently to drive off the water). Some families like the fat left in. Prepare the vegetables - scrub, peel and cut them into bite-sized chunks as appropriate. Wash and slice the leeks into 1/2-inch rings. Then make the sauces. For the MUSTARD AND EGG SAUCE: Melt 1 oz butter in a small pan. When it froths, sprinkle in the flour and fry for a moment until mixture is sandy. Stir in the mustard powder and tumeric and immediately whisk in the broth and milk. Whisk till the mixture thickens. Chop the egg and stir in. Finish with the vinegar and beat in the extra ounce of butter. Taste and add salt and pepper. For the SPICED TOMATO KETCHUP: Chop the tomatoes, skin and chop the onion. Put all the ingredients except the optional chili into a lidded saucepan. Bring to the boil, turn down the heat, leave to simmer gently for 30 minutes. Push the contents of the pan and boil it fiercely for a few minutes. Taste and adjust the seasoning. Serve either hot or cold. Finish with a few slices of deseeded chili if you like it hot. For the PARSLEY-AND-CHIVE SAUCE: Melt the butter in a small pan, stir in the flour and let it cool for a moment. Whisk in the liquid gradually and stir over the heat until the mixture thickens. Mix in the herbs, taste and add salt and pepper. Reheat the meat in its broth (the cawl). Remove the meat and keep it warm while you cook the root vegetables in the broth. Five minutes before you are ready to serve, add the leeks. While the vegetables simmer, plain-boil the potatoes separately. Stir the chopped parsley into the soup just before you bring it to table. As a second course, serve the meat with the potatoes, and the three sauces. g 16117 -and pepper 0.00 h 16117 Water 0.50c i 16117 Cider or wine vinegar 1.00tb j Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. a 16118 Olive oil 1.00tb b Sift flour, measure, and sift with baking powder and salt. Add corn-meal. Combine egg, milk, and bacon which has been crisped. Add dry ingredients. Fill well-oiled muffin tins 2/3 full. Bake in hot oven (450 F) 15 minutes. 10 minutes. d 16118 Zucchini, quartered 8.00oz e 16118 Lengthwise and sliced 1.00x Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. room Dip Serves :4 KeyWords :/vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients. Toast bread on one side and cut in assorted shapes. Spread mixture on untoasted side. Broil until brown or freeze until ready to use. c Imitation Bacon Bits 0.50 c Sour Cream 1.00 ts Worcestershire Sauce 4.00 dr Hot Sauce 0.00 --------- GARNISH --------- 0.00 Seasoned Bread Crumbs Instructions: * The mushrooms should be Whole White Button Mushrooms that have been diced. In a heavy 10" skillet cook bacon until golden and crisp. Drain on paper toweling; set aside. Pour off all but about 1 teaspoon bacon fat from pan. Place pan in oven, then set oven temperature to 425'F. Stir together cornmeal and sugar. Cut in peanut butter until crumbly. Blend together eggs, milk, oil, and crumbled bacon. Add al at once to cornmeal mixture, stirring just until blended, and pour mixture into hot skillet. Return to oven and bake 15-20 minutes. for 15 minutes or until t Cut the bacon slices into square pieces. Fry the pieces until well-cooked, then drain on paper towels. Peel the potatoes, then grate them. To prevent the grated potatoes from discoloring while you prepare the other ingredients, you can put them into a bowl of cold water. When you're ready to use them, be sure to drain well and squeeze them dry. Grate the cheese. Mince the onion. Butter a 9x13 inch shallow baking dish. Preheat the oven to 350 degrees F. Beat the eggs in a large bowl. Add all the other ingredients and stir. Pour the mixture into the baking dish and bake in the preheated oven for about 45 minutes, or until the eggs are cooked. Serve hot, warm or at room temperature. NOTES: * A brunch casserole with potatoes, eggs, bacon and cheese -- This is a very easy brunch dish, similar to a fritatta in texture, but full of traditional breakfast ingredients. The recipe comes from a cookbook published by the _Contra Costa (California) Times_ newspaper, called "Tastes of the Times. " Yield: Serves 4-6. * It really does make a difference if you use good meaty bacon for this. I find the best bacon at my local butcher shop. * You can prepare part of this ahead. I think egg dishes are better if they haven't been refrigerated. So if you want to work ahead, you can cook the bacon, grate the cheese and potatoes and mince the onion the night before. Store all these things separately in the refrigerator, covering the potatoes with water. Then in the morning just mix it all up and bake it. : Difficulty: moderate (tedious). : Time: 30 minutes preparation, 1 hour baking and cooling. : Precision: approximate measurement OK. : Vicki O'Day : Hewlett Packard Laboratories : oday@hplabs. com : Copyright (C) 1986 USENET Community Trust 4942 Additional flour (see direct 0.00 4942 Chocolate chips 1.00c In 3 quart casserole, combine 1st 7 ingredinets. Cover loosely with plastic wrap. Microwave on high 13-15 minutes or until potatoes are tender; stirring once. Stir in milk, salt and pepper. Recover. Cook at high 8 minutes or until heated through. 4943 Sugar 0.75c 4943 Salt 0.50ts Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. lories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dredge one side of each bacon strip in cheese, then roll it around a bread stick cheese-side in. Place all the sticks on a plate lined with paper towel. Microwave 4 - 5 1/2 minutes or until bacon begins to brown. Remove from oven and immediately roll in cheese. These stay crisp for several hours after microwaving and are great with pasta dishes. ) well and then fold into the poppy seed- 1 tsp. vegetable oil raisin mixture. Ready to be used. Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. dients. Dash of cinnamon Blend well. Ready to be used. Place bacon on microwave rack in glass dish. Cover loosely and microwave until crisp, 2 1/2 to 3 1/2 minutes. Spread toast with mayonnaise; sprinkle with dill. Place toast slices on serving plate; top with tomato and cheese slices. Crumble bacon and sprinkle over top. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. d, symbolic of eternity and life and should serve as a centerpiece for the meal. From: naciuk@freenet. Cook pasta as directed in recipe or on package; drain. Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon and reserve 2 tablespoons fat in skillet. Cook beans and onions in fat 1 to 2 minutes or until beans are crisp-tender. Toss with hot pasta, bacon and pepper. Notes ********** RECIPE ENDS ******** Unbleached flour 2.00tb 9054 Vinegar Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. s 9054 For easy slicing, use day-old bagels and a serrated or very sharp knife. Heat oven to 350 degrees. Brush each bagel slice on one side with margarine Sprinkle with garlic powder. Cut each slice into fourths. Bake on cookie sheet about 15 minutes or until lightly brown and crisp. Serve warm or cool. Store in airtight container up to 3 days. 6 DOZEN CHIPS; 12 CALORIES PER CHIP. Bacon; Slices, Diced 2.00 Mix 1 1/2 cups flour, 3 Tbs sugar, 1 Tbs salt and yeast. Heat 1 1/2 cups water and margarine to 120-130 degrees. Add to dry ingredients; beat 2 minutes at medium speed. Add 1/2 cup flour; beat at high speed 2 minutes. Stir in more flour to make a stiff dough. On floured board, knead 8-10 minutes. Set in greased bowl; turn to grease top. Cover; let rise in warm, draft-free place 1 hour. Punch dough down. Cover; let rest 15 minutes. In a large skillet heat 1-inch water over medium low heat to a simmer; add remaining sugar and salt. Divide dough into 12 pieces; shape 3 pieces into smooth balls. With floured finger, poke a 1-inch hole in each. Drop bagels into simmering water. Cook 3 minutes. Turn and cook 2 minutes. Turn again; cook 1 minute more. Drain on towels. Repeat shaping and cooking rest of dough. Place on greased baking sheet. Mix egg white and 1 Tbs water; brush on bagels. Sprinkle with coarse salt, sesame, caraway or poppy seed if desired. Bake at 375 degrees for 20-25 minutes. Remove from sheets. Cool. file Instructions: 8. Cooked beans 2 cups white beans 2 cloves garlic 7 cups water 1 onion, diced 1/8 tsp. baking soda 2 tsp. cooking oil 1 tsp. salt Boil beans in water and add baking soda and salt when almost done. Heat the oil and butter together in an earthenware pot over hot water or in a double boiler. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until the fish dissolves into a paste, about 5 minutes. Add all to the pan of hot oil and butter. The hot dip is kept in the middle of the table. Celery, endive, cucumbers, green onions, italian bread and cooked and cooled artichokes are dipped into it. serving. 9. Combine ingredients and pour over cracked ice in a highball glass. Garnish wita a strawberry or cherry. water salt and pepper 1/2 cup dried peas 1 clove of garlic, crushed 1 medium onion, chopped 2 tbsp. flour Soak peas overnight. Rinse and drain. Cover with fresh water and cook until tender. Drain. Cook the noodles according to the directions on the pack. Cut the onions and garlic into fine pieces. Make little balls of the minced pork and fry this together with the sausages in a wok or wide frying pan. Then add the cooked noodles and stir-fry. Now add all the vegetables, soy sauce, shrimp, ham, and spices, add salt and pepper to taste and stir-fry till it is thoroughly hot. Serve on a plate. Add soy sauce, Sambel Oelek, or Sambal Manis to taste. Sambel Manis (dark hot condiment) is used more with these two than the soy based pork ones. ns. Add sauce to sauerkraut and peas, stir and add salt and pepper to taste, simmer for 30 minutes and serve. 10. Beets with Mushrooms 3 cups chopped beets 1 clove garlic 1 medium onion, chopped finely salt and pepper to taste 3-4 tbsps. oil 1/2 tsp. Cook the onion, celery, and potatoes in the water for 10 minutes. Mix a little milk with the flour to form a soupy paste and set aside. Add the remaining ingredients and bring to a boil. Add the flour mixture, stirring constantly. Simmer for 15 to 20 minutes. Rinse mushrooms in hot water. Drain. Saute onion in oil, then add mushrooms and crushed garlic a * The chicken breast should be boneless, skinless and weigh about 3/4 ** You should use 1 6-oz package of diced mixed fruit. Heat enough salted water to cover the chicken breast (1/4 tsp salt to 1 cup of water) to boiling in a 4 quart Dutch oven. Add the chicken breast. Cover and heat to boiling, reduce the heat and simmer until the chicken is done, about 15 to 20 minutes. Remove the chicken with a slotted spoon. Heat the water to boiling and add the fruit and ring macaroni or orzo gradually so that the water continues to boil. Boil, uncovered, stirring occasionally, just until the ring macaroni is tender, about 6 to 8 minutes or 10 minutes for the orzo, then drain. Rinse with cold water and drain again. Cut the chicken into 1/2-inch pieces and mix with the fruit, macaroni, jicama and onions. Mix the remaining ingredients and toss with the chicken mixture. Cover and refrigerate until chilled, at least 2 hours. Boil vinegar, water, wine, spices, and additional sugar for 10 Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. until hot. Add lentils, ham, salt, pepper and garlic. Cook 5 minutes, stirring frequently. Stir in remaining ingredients. Cook and stir 2 minutes or until mi Heat oven to 325 degrees. Butter 6-ounce custard cup(s). Break 1 egg carefully into each cup. Sprinkle with salt and pepper and top with milk or half-and-half; dot with margarine or butter, softened, or sprinkle with cheese. Bake 15 to 18 minutes or until whites are set and yolk thickened. 1 SERVING; 120 CALORIES PER EGG. Double recipe for three 10-inch layers. This cake may be baked as follows: bake about 2/3 of Preheat oven to 400 deg F. Core and slice apples into 1/2" rings. place in shallow baking dish. In saucepan, combine and heat remaining ingredients. Pour over apples and bake 15 minutes or until tender, turning to baste once or twice. Variation: Very good with red-hot candies put in the center of each ring. ***** RECIPE ENDS ******** Use your favorite recipe for flour tortillas, or make dough from the recipe on the Tortilla mix package. Divide the dough into 4, 2-inch balls. Roll each into a 6-inch tortilla. Dust with flour, cover with plastic wrap and set aside. In a saucepan, place apples with enough water to cover. Add lemon juice. Cook over high heat until boiling 5 minutes. Add sugar, cloves, cinnamon, and walnuts; continue cooking over low heat until slightly thickened. Combine cornstarch and water and add to mixture, stirring until thick. Remove from heat. Lay out tortillas; dust off excess flour. Spoon on 2 tablespoons of the apple mixture down the middle of each tortilla. Fold one side of the tortilla over the mixture; then fold the remaining side over. Fold in the ends and seal by moisting the tortillas with a little water. Bake in a preheated, 400 degree F oven until lightly browned. Remove and sprinkle with cinnamon and sugar. Serve with whipped cream (at Cafe Noche, it is served with Tequila Sabayon sauce made with tequila, egg yolks, and sugar. NOTE: Tortillas and apple mixture may be made ahead several hours or a day before. Heat oven to 375 degrees. Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting. Place apples in ungreased baking dish. Place 1 teaspoon to 1 tablespoon sugar, 1 teaspoon margarine and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with cinnamon. Pour water into baking dish until 1/4 inch deep. Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple. ) Spoon syrup in dish over apples several times during baking if desired. 4 SERVINGS; 165 CALORIES PER SERVING. To Microwave: Prepare apples as directed - except omit water. Place each apple in 10-ounce custard cups or individual casseroles. Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork. Egg yolks 5.00 ea Egg whites 1.00 t Sugar 0.50 ea Garlic clove, minced Instructions: Core * lemon-lime, orange, grapefruit flavors work well This one is a bit tougher to make than "Fruit in Ice". Cut the core out of the center of an apple. Place apple in baking dish, then pour lemon-lime soda, or any other flavor soda, into the center of the apple. Sprinkle with cinnamon and nutmeg and bake for about 30 min. at 450F. Serve hot. bbage is tender. Saute the onion & garlic in butter. Mix the chopp Cook fresh asparagus, mushrooms, and green onion in a small amount of boiling water about 7 minutes or till tender. (Or cook frozen asparagus, mushrooms, and green onion according to asparagus package directions. ) Drain. In a large mixing bowl combine eggs, milk, salt, nutmeg, and pepper. Beat with fork or rotary beater till blended. Stir in cooked vegetables and Swiss or Gruyere cheese. Turn egg mixture into a greased 10x6x2 baking dish. Bake, uncovered, in a 375 degree oven for 20 to 25 minutes or till set. Sprinkle with snipped parsley, if desired. Serves 4. Note: You can mix it up the night before, put in the pan and chill, and just pop it in the oven the next morning. with a cord. Place this bundle carefully into a colander, and place the colander into a deep pot over a few inches of water. Cover the pot so it seals Bring the pot to a boil and boil for 45 minutes. Drain pork and beans and place into oven-proof bowl. Chop onion and apples and add to beans. Also add Bar-B-Que sauce, brown sugar and rasins. Mix together and lay bacon strips on top. Place in covered grill and bake at 350 degrees for 1 to 1 1/2 hours. cutting the souffle into wedges. Origin: Alla Oleshky, Kiev, Ukraine, circa 1995 Notes ********** RECIPE ENDS ******** 2.00 Either as a side dish or a main course (with hot dogs), baked beans can be spiced up for a change with cinnamon and cloves. Heat the baked beans (with or without cut up hot dogs) over a medium heat in a pot. Add a dash of cinnamon and cloves to the mixture. When it's hot, it's ready. 7974 match cake mix 0.00 7974 Cake mix, 2 layer 1.00 In a large frying pan, cook ground beef in its' own fat. Add green pepper and onion. Saute until beef is brown and vegetables are limp. With the exception of 4 strips of bacon, cut bacon into 2-inch strips and add to ground beef mixture. Stir in the tomato sauce, water, vinegar, garlic, mustard, thyme, brown sugar, liquid hickory smoke, and salt and pepper to taste. Simmer together 5 minutes. Turn pork 'n beans into a greased 1 1/2 quart baking dish. Spoon meat mixture over top. Place long strips of bacon over top of ground beef. Bake at 375 degrees for 45 minutes. Acorn Squash Serves :8 KeyWords :Side Dish Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350 degrees. Place beef, onion, garlic, peppercorns and broth in an oven-proof casserole. Add water to cover by 1 1/2 inches. Bring to a boil. Cover and bake in the oven about 2 hours, until beef is very tender. Remove meat and cool. Shred from bones, discarding any fat and the bones, Cover. Pour broth through a fine mesh strainer into a gravy separator or bowl. Allow to cool. Pour or skim off fat and return defatted broth to the casserole. Add leeks, carrots and celery to casserole. Bring to a boil; reduce heat and simmer, covered, 3 minutes. Add shredded beef to broth with mushrooms, pasta, salt and pepper. Bake, covered, for 5 minutes. Remove from oven and stir in dill and parsley. Serve immediately in deep soup bowls. a simmer. Cut squash in half horizontally and clean insides. Place cut-side down in a low-sided baking dish, fill with simmering water to about 1 inch. Preheat oven to 37 5. Sprinkle chicken with garlic salt to taste. Mix together melted margarine or butter, paprika and lemon juice. Brush chicken well with butter mixture and place in shallow baking pan. Bake, tented with foil, about 30 minutes or until tender, brushing with remaining butter mixture occasionally to keep from drying. In a bowl, blend together sour cream, sherry or broth, mushrooms, and pepper. Pour over chicken for last 15 minutes. Approx. Cook Time: 1:30 Scrape or pare carrots and place in casserole. Cream butter, sugar, salt and cinnamon together; add water and blend well. Pour over carrots, cover and bake in moderate 350F oven 1 1/2 hours. es. Carefully scoop out the flesh into a mixing bowl, reserving the shells. Beat in remaining ingredients and eggs. Thaw frozen fish accoding to package directions. Beat Egg and Water. Combine cracker meal,Cheese and seasoning; dip fish fillet in beaten Egg. then roll in crumb mixture. Pour Meuni`ere Sauce in shallow bakin dish; place fillets in dish, turning once or twice to coat both sides well. Bake in preheated oven at 350 F. degree oven 40 minutes, or until fish flakes easily. 4.00c 4482 Ground For Sauce In a two quart heavy sauce pan, melt butter over medium high heat. Saute onions, celery, bell pepper, garlic and bay leaves until vegetables are wilted, approximately three to five minutes. Add tomato sauce and fish stock, bring to a low boil, reduce to simmer and cook thirty minutes, stirring occasionally. Add sugar, thyme, basil, green onions and parsley. Continue to cook ten additional minutes and season to taste using salt and pepper. Remove from heat and set aside. For Cooking Preheat oven to 375 degrees F. Place catfish fillets in an ovenproof casserole dish large enough to hold the four fillets. Sprinkle the shrimp evenly over the top of the fillets. Spoon the Creole sauce generously until fish and shrimp are well covered. Place covered baking dish in oven and cook approximately thirty minutes or until fish is done. Heat rice under hot tap water and place an equal amount in the center of each serving plate. Serve catfish Creole on top of white rice and garnish with chopped parsley. This dish may also be served over pasta. Title :Twice Cooked Pork And Spicy Vegetables Serves :4 KeyWords :Pork Entree Hot Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Arrange fish on baking pan sprayed with nonstick cooking spray. Sprinkle with lemon juice. In small bowl beat egg whites until soft peaks form. Fold in sour cream, onion, garlic, mustard and 1/8 teaspoon white pepper. Spoon some of mixture on top of each fillet. Bake at 375F for 20 minutes or until fish is opaque or skewer glides easily through flesh. Meanwhile in small saucepan melt butter. Blend in flour until smooth. Stir in milk, hourseradish and remaining 1/8 teaspoon white pepper. Cook and stir over medium heat until mixture is bubbly and slightly thickened. Serve over fish. Instructions: 1 pn Sugar ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Drain olives and pat dry with towels. Combine cheese and butter in a bowl. Add flour and cayenne and blend until well mixed. Drop the dough by Tablespoons onto wax paper and wrap or mold each piece of dough around an olive, covering it completely. Bake the wrapped olives on a baking sheet in the middle of a preheated 400f oven for 15 minutes or until golden. Serve warm. Makes 24 olives. t; slice on bias into ovals. Remove pork from cooking water, & parboil car In the top of a double boiler, combine the cream, cheddar, white pepper, and nutmeg. Stir over hot water until the cheese melts and the mixture is well blended. Remove from the heat and cool to lukewarm. Generously butter a large baking sheet and set aside. Cut the bread slices diagonally and dip each triangle into the cheddar mixture. Place 1/2-inch apart on the baking sheet and bake until browned and bubbly, about 15 minutes. Serve hot. pepper. Rinse chicken; pat dry with paper towels. Combine the red and black peppers; rub over chicken breasts. Combine the salad dressing, mustard and Worcestershire sauce. Lightly brush both sides of chicken breats with some of the dressing mixture. Place chicken in a shallow baking dish or pan. Bake, uncovered in a 375-degree oven for 20-25 minutes or till chicken is no longer pink. In a small saucepan heat any remainging dressing mixture just to boiling; serve with chicken. Makes 4 servings. Roast chicken until half done. Heat olive oil and simmer garlic, onion, and green pepper in the oil. When half done add chicken gravy and salt. Bring to a boil and add red wine and mushrooms. Remove chicken from bones and place in casserole dish. Cover chicken with sauce and sprinkle with parmesan cheese. Bake in 350 deg. oven for 30 minutes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds. i Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. :Turnips Serves :4 KeyWords :American /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350F. Spray 6" au gratin dish with nonstick spray. Set aside. In a medium bowl, with electric mixer on high speed, beat egg white and salt until stiff. In a small bowl, lightly beat egg yolk; fold into egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer. Bake until golden brown and center is set; 15-20 minutes. Serve with salsa if desired. ng. Preheat oven to 500. Place cracker halves on ungreased cookie sheet. Top each half with two 1" squares of chocolate. Add marshmallow half on top of chocolate. Bake until marsmallow roasts, about 2 minutes. Serve open faced. May also be served "sandwich style" by placing another half of graham cracker on top. water (water should not touch bottom of basket). Place turnips in basket. Cover tightl Preheat oven to 325 degrees F. Saute green pepper and onion in butter until limp. Beat together eggs, milk, salt, sugar, and pepper. Stir in cheese, corn, sauteed peppers and onions, and 1 1/2 cups cereal. Pour into buttered 2-quart casserole and top with remaining cereal. Bake, uncovered, 45 to 50 minutes or until set. Cool 10 minutes before serving. . Let stand covered 1 minute; drain. Notes ********* Rub hens with butter. Combine other ingredients and use to baste hens. Bake at 350 degrees for 1 hour, basting with lemon mixture every 10 minutes. If serving with rice, spoon remaining lemon mixture over rice. i 12884 Angel Food Cake; 1" thick 4.00sl a 12884 Margarine or Butter; 0.00 Combine first 7 ingredients in large mixing bowl; mix well, and set aside. Melt butter; add flour, salt, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add 1 cup milk; cook over medium heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat. Spoon sauce into crabmeat mixture, mixing well. Add toast crumbs, reserving 1/4 cup; mix well. Stir in mayonnaise. Fill 12 crab shells or 6 oz custard cups with crabmeat mixture; sprinkle reserved toast crumbs on top. Bake at 400 degrees for 20 minutes. Serve immediately. ixed with 0.25c g 12884 Margarine; OR 1.00tb h 12884 Miniature Marshmallows; 16.00 i 12884 -PLUS 0.00 Heat oven to 350 degrees. Mix eggs, sugar, vanilla and salt in medium bowl. Gradually stir in milk. Pour into six 6-ounce custard cups. Sprinkle with nutmeg. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted half-way between center and edge comes out clean. Serve warm or chilled. Refrigerate any remaining custards. 6 SERVINGS; 130 CALORIES PER SERVING. 0.25 Beat eggs;add milk and remaining ingredients. Pour into 9 x 13" buttered pan. Cover;refrigerate overnight. In the morning,bake,uncovered, @ 350 degrees about 45 minutes. It should bubble and be golden brown. Serves 8 to 10. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 400 degrees. Brush 1 tablespoon oil on bottom of rectangular pan, 13 X 9 X 2 inches. Cut eggplant into twelve 1/2-inch slices. Spoon about 1 tablespoon pizza sauce onto each of 6 eggplant slices. Top each with 1 slice cheese (cut or fold cheese, if necessary, to fit) and with remaining eggplant slices. Beat eggs and milk. Mix bread crumbs and parsley in shallow dish. Dip each sandwich into egg mixture, then into crumb mixture, turning to coat both sides. Press crumb mixture into and around edges to coat entire sandwich. Place sandwiches in pan. Drizzle with remaining oil. Cover pan with aluminum foil. Bake 20 minutes. Remove foil and turn sandwiches. Bake 15 to 20 minutes longer or until sandwiches are golden brown and eggplant is tender. 6 SANDWICHES; 215 CALORIES PER SANDWICH. with green pepper in 2-quart shallow casserole. Combine garlic, oil, vinegar, oregano and salt in covered jar. Shake well. Hard cooked eggs are less difficult to peel if you pierce the large. 1-1/2 cups. Heat oven to 350 degrees. Arrange croutons evenly in ungreased square baking dish, 8 X 8 X 2 inches. Arrange eggs and artichoke hearts evenly on croutons. Sprinkle with cheese. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir in wine. Pour evenly over cheese. Sprinkle with bacon. Bake uncovered about 30 minutes or until center is hot. 4 SERVINGS; 475 CALORIES PER SERVING. To Microwave: Arrange crouton, eggs, artichoke hearts and cheese in square microwavable dish, 8 X 8 X 2 inches, as directed. Place margarine in 4-cup microwavable measure. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in flour, salt, mustard, and pepper. Stir in 3/4 cup milk. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until very thick. Gradually stir in wine. Pour evenly over cheese. Sprinkle with bacon. Cover loosely and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until center is hot. B. I. T. *wine can be omitted. increase Milk to 1 1/2 Cups Heat oven to 350 degrees. Arrange croutons evenly in ungreased square baking dish, 8 X 8 X 2 inches. Arrange eggs and green beans evenly on croutons. Sprinkle with cheese. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Gradually stir in wine. Pour evenly over cheese. Sprinkle with bacon. Bake uncovered about 30 minutes or until center is hot. 4 SERVINGS; 465 CALORIES PER SERVING. To Microwave: Arrange crouton, eggs, green beans and cheese in square microwavable dish, 8 X 8 X 2 inches, as directed. Place margarine in 4-cup microwavable measure. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in flour, salt, mustard, and pepper. Stir in 3/4 cup milk. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until very thick. Gradually stir in wine pour evenly over cheese. Sprinkle with bacon. Cover loosely and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until center is hot. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * thawed, and well drained In a med mixing bowl stir together soup, carrot, water chestnuts, yogurt, Parmesan cheese, and 1/8 t pepper. Stir in spinach. Divide spinach mixture among 4 individ casseroles. Use a spoon to make an indentation in the center of the spinach mixture. (or, spread the spinach mixture in a 10x6x2" baking dish. Make 4 indentations in the mixture. ) Break 1 egg into each indentation. Bake, covered, in a 350 deg F oven about 45 minutes or till whites are set and yolks are beginning to set. Sprinkle with additional pepper, if desired. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Hold tomatoes at room temperature until fully ripe. Preheat oven to 350 degrees. Cut a thin slice from the stem end of each tomato. Scoop out pulp (use in stews,soups,etc. Sprinkle inside of tomato shells lightly with salt;invert on board to drain,about 10 minutes. Combine onion powder,tarragon,1/8 teaspoon salt and black pepper;blend well. Sprinkle each shell with about 1/2 teaspoon seasoning mixture. Break one egg into each tomato. Place on buttered baking pan. Bake until eggs are firm,25 to 30 minutes. Combine bread crumbs,cheese and parsley. Sprinkle around outer edge of each tomato,Dot with butter. Place under a preheated hot broiler until crumbs are lightly browned,1 to 2 minutes. Serves 6. 10806 All-purpose flour 2.00c d 10806 Whole wheat flour 2.00c e 10806 Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. Drain the milk away and sprinkle with breadcrumbs. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. Bake in the oven for 30 minutes at 350 degrees. Serve garnished with sliced lemon and sprinkled with watercress. 10807 Lard 0.50c c Place fish onto large pieces of foil. Make three deep incissions with sharp knife on each side of fish. In a food processor, combine onion, garlic, ginger, lemon rind, tamarind sauce, light soy sauce and peanut oil, blend until the mixture is smooth. Spread mixture on both sides and inside the fish. Wrap foil around fish, secure firmly. Place fish in a baking dish, bake at 180 degrees C for 30 minutes, or until fish is just cooked. 2.00ts c Thaw fish, if frozen. Spray 4 individual casseroles or a 10x6x2" baking dish with Pam. Place 1 fish fillet in each casserole or arrange fillets in a single layer in baking dish. Arrange the thawed and drained asparagus around the fish. In a bowl stir together the mayonnaise, parsley, milk, and mustard. In another bowl beat egg white till stiff peaks form (tips stand straight. ) Fold egg white into mayonnaise mixture. Spoon over fish. Bake, uncovered, in 400 deg oven for 15-20 minutes or till fish flakes easily when tested with a fork and topping is golden. cal Bulgar Serves :6 KeyWords :Diabetic Nuts Side Dishes Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 325F. Combine sugar, flour and cocoa in bowl. Sti in eggs, melted butter, vanilla and nuts. Place large pan of hot water in oven. Pour batter in buttered (" square cake pan. Place in larger pan, water should come halfway up the side. Bake 1 hour, 20 min. Pudding is done when surface is lightly cracked and centre springs back when touched. Remove dish from larger pan to cool. Pudding has custard like consistency when it cools. Serve lukewarm or cut cold into squares. good for chocolate lovers, a cross between a pudding & a brownie. ling water. Let it stand 30 minutes until all liquid absorbed. In a small bowl, mix oil, lime juice, cumin, oregano, salt and cayenne. Add to bulgur and mix with remaining ingredients except lettuce; fluff with a fork. Refrigerate until chilled. NOTE: Instead of rocket, lamb's lettuce or small oak leaf and red leaf lettuces or chervil may be used instead. Place goat cheese rounds and fresh thyme in shallow pan or dish. Sprinkle with 1/4 cup olive oil. Marinate up to 1 day. Mix bread crumbs and dried thyme. Set aside. Make dressing with 1/2 cup olive oil, vinegar and salt and pepper to taste. Set aside. Wash and dry lettuces. Slice baguette into 24 (1/4-inch-thick) slices. Brush each slice with some of melted butter. Place on baking sheet and bake at 350F 5 to 7 min utes, or until croutons are lightly browned. While still warm rub each crouton with cut clove of garlic. Dip marinated cheese slices in bread crumbs. Place in lightly oiled baking dish. Bake at 400F 6 minutes, or until cheese is barely bubbling and is golden brown. Toss lettuces with enough dressing to lightly coat. Arrange on 4 salad plates. Place cheese in center of plates, browned side up. Arrange croutons around cheese. c 1280 Heat oven to 375 degrees. Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting. Place apples in ungreased baking dish. Place 1 teaspoon to 1 tablespoon honey, 1 teaspoon margarine and 1/8 teaspoon cinnamon in center of each apple. Sprinkle with cinnamon. Pour water into baking dish until 1/4 inch deep. Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple. ) Spoon syrup in dish over apples several times during baking if desired. 4 SERVINGS; 185 CALORIES PER SERVING. To Microwave: Prepare apples as directed - except omit water. Place each apple in 10-ounce custard cups or individual casseroles. Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork. j 12800 Drained, and sliced in half 0.00 k Approx. Cook Time: :35 Preheat oven to 350F. Slice off stem ends of tomatoes and carefully scrape out seeds. Place open side up in buttered baking dish. Mix bread crumbs, salt, pepper and tarragon. Drizzle honey over tomatoes, rubbing it down into cavities. Sprinkle tomatoes with crumb mixture and dot with butter. Bake uncovered for 30 minutes, till tomato skins begin to wrinkle. Place under broiler for another 5 minutes or till crumbs begin to brown. Serve hot or at room temperature. Combine Cornmeal, Flour, Baking Powder & Salt in A Medium Bowl; Make A Well in The Center Of Mixture. Combine Onion, Milk, Oil, Pepper & Egg. Add To Dry Ingredients, Stirring Just Until Moistened. Spoon 1 T. Batter Into Minature Muffin Pans Coated With Cooking Spray. Bake At 450 For 10 Minutes OR Until Lightly Browned. Remove From Pan Immediately. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In top of double boiler, slowly stir cornmeal into hot milk. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 300 F. Lightly grease 2-quart baking dish. (8 1/2" round) In small bowl, combine rest of ingredients, except cold milk; stir into cornmeal mixture; mix well. Turn into prepared dish; pour cold milk on top, without stirring. Bake, uncovered, 2 hours, or just until set but quivery on top. Do not overbake. Let stand 30 minutes before serving. Serve warm, with vanilla ice cream or light cream. OR Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini, Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil & Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To Mix Well. Cover & Chill Thoroughly. (Fat 6. Pour 2 T. olive oil in bottom of 9x13 in pan. Divide raw kibbee in half and press half into pan. Cover with meat filling and press other half of kibbee on top. Spread remaining olive oil on top. Bake until deep brown at 375 degrees. Meat filling: Coarse grind 1lb. beef or lamb ( I prefer Lamb for filling) Brown pine nuts in butter and add onions until translucent. Brown meat with pinch of cinnamon. Combine with pine nuts and onions Serve with plain yogurt. Just before kibbee is ready to go into oven, score the top layer(about 1/2 inch deep) into 2 inch squares. thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. Notes ********** RECIPE ENDS ******** Divide the Preheat the oven to 400 F. In a medium bowl, whisk the eggs, flour, milk and almond extract until blended. Melt the butter in a large ovenproof skillet over moderate heat. Remove the skillet from the heat and pour in the batter, tilting to cover the bottom of the pan evenly. Immediately place in the oven and bake for 15 minutes, or until puffed and golden brown. Transfer to a serving plate, spread with the marmalade and dust with the sugar; serve immediately. Heat oven to 375 degrees. Core apples. Pare 1-inch strip of skin around middle of each apple, or pare upper half of each to prevent splitting. Place apples in ungreased baking dish. Place 1 to 2 tablespoons prepared mincemeat in center of each apple. Pour water into baking dish until 1/4 inch deep. Bake 30 to 40 minutes or until tender when pierced with fork. (Time will vary with size and variety of apple. ) Spoon syrup in dish over apples several times during baking if desired. 4 SERVINGS; 115 CALORIES PER SERVING. To Microwave: Prepare apples as directed - except omit water. Place each apple in 10-ounce custard cups or individual casseroles. Microwave uncovered on high 5 to 10 minutes, rotating cups 1/2 turn after 3 minutes, until apples are tender when pierced with fork. Wash and peel mushrooms. Remove stalks and discard. Brush mushrooms with melted butter. Fry onions in remaining butter. When tender, mix onion and butter with breadcrumbs, sausagemeat, herbs and seasonings. Divide among the mushrooms. Place mushrooms in a shallow ovenproof dish, pour 4 tablespoons of water into the bottom of the dish, and bake for 15-20 minutes in a moderate oven. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Use 1 8-oz package of sliced process American Or mozzarella cheese. Heat the oven to 400 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Stir in half of the tomato sauce and the oregano leaves into the meat mixture. Heat to boiling then reduce the heat and simmer, uncovered, for 10 minutes. While the meat mixture is simmering, mix the baking mix, egg and the milk. Measure out 3/4 cup of the batter and set aside. Spread the remaining batter in a greased baking pan 9 X 9 X 2-inches. Pour into the remaining tomato sauce over the batter, spreading evenly. Layer 4 slices of the cheese, the meat mixture, the mushrooms and the remaining cheese on top of the batter and tomato sauce. Spoon the reserved batter on the top of the cheese. Sprinkle the batter top with the grated Parmesan cheese and bake, uncovered, until it is golden brown, 20 to 25 minutes. Cool for 5 minutes before cutting into squares and serving. ender and sauce thickens, stirring Position racks in upper and lower third of oven and preheat to 500F. Lightly grease 2 baking sheets. Arrange potato slices in single layer on prepared baking sheets. Brush generously with butter. Bake 7 minutes. Switch pan positions and continue baking until potatoes are crisp and browned around edges, about 7 to 9 minutes. Transfer to heated platter. Sprinkle with salt and freshly ground pepper. Serve immediately. Notes ********** RECIPE ENDS ******** ********** RECIPE ENDS ******** Put potatoes in a large saucepan with 1 inch cold water and 1 teaspoon salt; bring to a boil. Cover, reduce heat and simmer 25 minutes, until potatoes are tender; drain and cool. Peel potatoes and slice 1/4-inch thick; set aside. Heat oil in a medium-size skillet; saute onion until soft. Stir in flour, mustard, celery seed and remaining 1/3 teaspoon salt. Gradually add 1/2 cup water and vinegar; cook over low heat, stirring constantly, until mixture boils and thickens. Combine potatoes, green pepper and carrots in a bowl; add sauce, mixing well. Spoon half the mixture into a shallow 8x8-inch baking dish; sprinkle with 1/2 cup cheese. Cover with remaining potato mixture and cheese. Bake, uncovered, in preheated 350'F. oven 15 to 20 minutes, or until cheese is melted and vegetables are hot. 6.00oz g 13731 -finely chopped 0.00 h Peel potatoes. Reserve pulp. In a 2-quart sauce pan, saute onions in butter over medium-low heat until soft. Add chicken stock, salt, pepper and potato pulp. Stir to blend. Stir in half and half. Heat to serving temperature. Garnish bowl with sour cream, and green onions or parsley. 2.25c k 13731 Vanilla extract 0.50ts l Scrub the potatoes and cut them lengthwise into thick slices, then cut the slices into thick strips. Brush the strips with the salad dressing. Place on a greased 15 1/2 X 10 1/2-inch jelly roll pan and season to taste with the onion salt and pepper. Bake in a preheated 375 Degree F for 50 minutes or until tender and golden brown. NOTE: The recipe can be doubled for an entertaining snack or to serve with hamburgers or bratwurst. 0.00 Large russet potatoes are the best to use. Thoroughly wash and clean potatoes (especially if you plan to eat the skin). Poke a few holes in the potatoes with a fork to let steam escape. Bake in oven ate 375o for 1 hour. Test for doneness by poking potato with a fork-potato is done when it is soft. Serve with a variety of toppings. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place the oil in a wok, heat and stir fry the coriander root, ginger, pepper and onion. When fragrant, remove from the wok and place in a mixing bowl. Add the noodles, the sauces. salt, sugar, sesame oil and whiskey, toss the noodles until well coated, and then add the prawns and toss well once again. Divide the noodles and prawns into four individual portions; place each portion in a lidded cup, and close the lids. Place the cups on a baking tray and bake at 460 degrees F. until the prawns are done (about 10 minutes). Serve hot with fresh vegetables, such as tomatoes and spring onions. Ground white pepper 1.00 ts Fresh rosemary leaves; -OR- 0.50 ts -Dried rosemary Instructions: Servings: 1 DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. * Red Snapper Fillets should be cut into 8 serving pieces. Place fish fillets in a shallow glass or plastic dish. Mix milk and oregano and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in the oil in a 10-inch skillet until tender. Stir in the remaining ingredients except the fish. Simmer, uncovered, until thickened, about 15 minutes. Heat the oven to 350 degrees F. Drain the fish fillets and pat dry. Place 1 piece of fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some tomato mixture onto the fish. Fold foil over the fish and seal securely. Place the foil packets in an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish flakes easily with a fork, about 30 minutes. Serve with snipped fresh cilantro and lemon wedges if desired. ****** ery mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat If thawed, may be stuffed with 1/4 c stuffing each. Season hens to taste with salt and pepper. Place breast side up on rack in shallow roasting pan and brush well with butter. Roast uncovered at 400 degrees about 45 minutes or until tender. During last 15 mins of baking, baste several times with mixture of consomme and syrup. liced or chopped 0.25c 351 ripe olives or pimiento- 0.00 Combine First Five Ingredients, Mixing Well. Cover & Chill. Rinse Salmon, Pat Dry. Place in 1 Quart Baking Dish Coated With Cooking Spray. Arange Onino Slices Over Salmon. Pour Wine Over Salmon & Sprinkle With Dill. Cover & Bake At 350 For 15 To 20 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Discard Onion & Dill (If Fresh). Transfer To Individual Serving Plates. Spoon 2 T. Caper Sauce Over Each Salmon Steak & Garnish With Lemon Slices & Fresh Dill If Desired. til meat nea Cut fillet in 4 serving pieces. Place large side of fillet toward edge of Pyrex baking dish with center open. Pierce fish, dot fish with butter, and cover with plastic wrap. Microwave Medium (50%) for 5 minutes. Mix mayonnaise, parsley, onion, and dill together. Spread mayonnaise mixture on top of fillets and microwave Medium (50%) covered for 5-6 minutes before serving. Garnish with lemon wedges. If steaks are used, arrange with thin ends toward center of dish. One inch steaks should be microwaved 5 minutes a medium power, covered with mayonnaise mixture and microwaved for 5-6 minutes longer. Serves :1 KeyWords :Garlic Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For sauce, wilt onion in hot oil. Add tomatoes, oregano, salsa, and salt. Cook for 15 or twenty minutes. Set aside. Fry tortillas lightly in oil, put some of the sauce and a piece of cheese on each one and roll. Arrange in a buttered shallow glass baking dish. Pour remaining sauce over tacos, top with cheese and spoon sour cream over all. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 1 2. eel shrimp and set aside. Saute 4-8 cloves of garlic i Servings: 6 salt and freshly ground pepper to taste Preheat the oven to 350 degrees. Heat a large skillet. Toast the cut tortillas on the dry skillet over moderate heat, stirring occasionally, until they are crisp. Transfer to a plate to cool. Heat the oil in the same skillet. Add the onions and saute over moderate heat until transplucent. Add the garlic and pepper and saute until the onion turns golden and the peppers soften. Add the tomatoes and saute for another 2 to 3 minutes, just until they soften a bit. Combine the beaten eggs with the milk in a mixing bowl. Stir in the mixture from the skillet, the tortilla bits, and all the remaining ingredients. Oil two 9-inch pie tins and divide the mixture among them. Bake for 25 to 30 minutes, or until set and golden on top. Let stand for 10 minutes before serving, then cut into wedges to serve. dles. Sprinkle with parmesan cheese. We like fresh ground pepper on this. Cut spare ribs into portions and place in the bottom of a roasting pan. Add the sauerkraut, cover the pan and bake at 350-F for 1-1/2 hours. Make dumplings by combining the flour, baking powder, milk and egg. Drop by spoonfuls on the sauerkraut. Cover pan tightly and finish baking at 350-F for 30 minutes. Notes ********** RECIPE ENDS ******** before serving. Serve with ice cream if desired. and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving b Melt butter in a large frying pan. Add 2 packages of spinach. Break up and stir. Add cream cheese and onion soup mix. Stir well. Place in a casserole. Top with breadcrumbs and bake at 300F for 45 minutes. t medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour over brownie layer. Spoon chocolate over cream cheese mixture, cut through cheese and chocolate mixture several time to acheive a marble effect. Bake at 350 degrees F. * Wash and clean spinach of sand, Dry. Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. The best baking squash is the medium to large size gourd squash of which there are many types. Divide squash into 4 or 5 equal parts. Place in shallow baking pan. Add butter and spices to squash. Add a small amount of water to the baking pan to prevent the squash from drying out. Bake at 350o for 45 min. to 1 hour. Cooking time is very dependent on the type of squash you use, so test for doneness with a fork. eak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, Rinse beans; add 6 cups of water. Bring to a boil; simmer 5 minutes. Remove from heat; let stand, covered, 1 hour. Do not drain. After 1 hour cover, simmer 30 minutes. In Dutch oven, cook bacon til crisp. Drain, reserve drippings. Crumble bacon; set aside. Coat beef with flour. Brown beef in hot drippings, pour off excess fat. Stir in beans and onion. Combine toamto juice, brown sugar, salt, peper and mustard. Pour over beans and beef mizture. Bake covered in 325 degree F. oven til tender, about 1 1/2 to 2 hours. Serve hot topped with crunbled bacon and grated cheese to taste. lg Tomatoes 3.00 tb Olive oil 1.00 tb Lemon juice; up to 2 Tbsp 4.00 sm Tomatoes 0.00 Chives, Parsley & Fresh mint 0.00 handful of, chopped 6.00 ea Scallion;spring onions -OR- 1.00 md Onion 0.00 sliced finely 0.00 Lettuce leaves; a few 0.00 Allow 3/4 lb. per serving. Baking a whole fish with the head on helps to seal in juices at higher elevations. Serve baked fish as soon as it is taken from the oven so it will not become soggy. Preheat oven to 37 5. Use fish no smaller than 3 lbs, have pocket made for stuffing. Rub inside with salt and pepper. Stuff two-thirds full with Herb Stuffing for Fish (recipe follows). Fasten opening closed with skewers or picks. Place fish on greased rack in open roasting pan. Brush with melted butter or margarine, sprinkle with salt and seasoned pepper. Bake, basting with pan juices, until fish is tender and flakes easily, about 12 - 20 minutes a pound for fish over 5 pounds, and about 1 to 2 minutes per ounce for smaller fish. Serve baked with Bearnaise Sauce or Chablis Sauce (recipes follow). Herb Stuffing for Fish About 4 cups Combine all ingredients. Toss with fork until well blended. Put stuffing lightly into fish cavity or wrap fish fillets around stuffing and secure with skewer or toothpick. Bearnaise Sauce About 3/4 cup In top of double boiler over boiling water, melt butter with hot water. Stir in egg yolks. Beat with wire wisk or rotary beater until frothy. Stir in vinegar, shallots or onion, parsley, salt and paprika to taste. Cook, stirring constantly, just until thickened and smooth, about 8 minutes. Remove double-boiler top from heat at once. Serve warm. Sauce Chablis In small heavy saucepan, combine Chablis wine, lemon juice, bay leaf, salt and peppercorns. Cook 5 minutes over low heat, stirring to blend. Strain sauce, adding enough water to make 1 cup. In separate saucepan, melt butter; stir in flour. Add strained liquids. Cook over medium heat, stirring constantly, until thickened. Beat a little hot sauce into beaten egg yolks, then add yolk mixture to saucepan. Cook over low heat, stirring vigorously, just until thickened - one minute or so. Serve hot. h 15971 Salt, mustard and vinegar 0.00 Lightly grease a shallow, heat-resistant, non-metallic baking dish and set aside. In a medium-sized heat-resistant, non-metallic bowl heat butter in Microwave Oven 30 seconds or until melted. Add chopped onion and green pepper. Heat, uncovered, in Microwave Oven 3 minutes or until onion and pepper are tender. Add mushrooms, seasoned dressing and crabmeat. Toss to gently combine. Add chicken broth or clam juice and stir to combine. Stuff each fish with some of the mixture. Secure openings with string,toothpicks or small metal skewers. place stuffed fish in prepared baking dish. Heat, covered with clear plastic wrap, 10 minutes or until fish flakes easily with a fork. Let fish stand, covered, at room temperature 2 minutes to finish cooking. f 15972 Salt 0.50ts g 15972 Quick-cooking rolled oats 1. Maple, apricot, blueberry, or raspberry syrup Preheat the oven to 375F. Place half of the bread cubes in an ungreased 11 x 7-inch baking dish. Cover with the cream cheese cubes, distributing evenly. Sprinkle with the chopped apple. Top evenly with the remaining bread cubes. Beat together the eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup. Serves four. 4.00 lg Ripe tomatoes 0.25 c Butter or margarine 0.50 c Grated Parmesan cheese 0.25 c Finely chopped parsley 1.00 T Dried oregano leaves Instructions: 1. Wash tomatoes and pat dry. Cut tomatoes in half crosswise. Place cut-side-up in a shallow, heat-resistant, Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. wn; cool. Remove cups from pan. * Red or green peppers. Cook rice in 1-1/2 cups boiling salted water for 35 minutes or until tender. Drain if necessary. Set aside. Cut peppers in half. Remove seeds and white membrane. Parboil peppers in boiling salted water for 5 minutes. Arrange in slightly oiled, shallow 1-1/2 quart baking dish. Melt butter in small skillet. Add onion, celery, and sunflower seeds. Saute until onion is tender. Remove from heat. Stir into rice. Add parsley, eggs,oregano, chiles, black pepper, and salt to taste. Fill peppers with mixture. Sprinkle cheese on top. Put about 1/3 cup hot water in bottom of dish. Bake at 400 degrees for about 20 minutes. Good served with: Stewed tomatoes and corn bread (bake corn bread along with peppers). From: My Great Recipes ;q M@f9! Bake large potatoes at 450-F about 40 minutes or until soft. Remove from oven and cut in half lengthwise and scoop out inside. Mash, adding the butter, salt, pepper and cream. Mix well. Fold in the stiffly beaten egg white and blend. Refill potato shells, return to the oven to brown about 10 minutes at 450-F. Sz!u< Preheat oven to 375 degrees. Lightly oil 13 x 9 inch baking pan. Trim tops off peppers; discard stems and finele chop tops. CUt each pepper lengthwise into sixths. Place wedges, cut side up, in oiled pan; set aside. Combine pepper tops, onion, tomatoes, parsley, the 1/4 c olive oil, pine nuts, garlic, salt and pepper in medium size bowl. Spoon equal amounts of mixture into each of the pepper wedges. Bake wedges in preheated oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread crumbs and remaining 2 tb oil over all. Bake 10 minutes longer. afood Stew Serves :6 KeyWords :Low-cal Soups /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut each tomato in half and arrange cut side up on a baking dish. Sprinkle each half lightly with bread crumbs, parmesan cheese and thyme. Bake for 15 to 20 min. 6.00 oz Tomatoes, cut up, can 8.00 oz Tomatoe sauce, sodium reduce 1.00 x Potato, peeled, chopped 1.00 x Celery, stalk, chopped 1.00 x Green pepper, medium, choppe 1.00 x Carrot, medium, shredded 1.00 t Thyme, dried, crushed Pour off the liquid from the canned tomatoes. Simmer the tomatoes with the sugar and spices for about 5 minutes. Add the corn, green or red pepper, onion, chili colorado or chili sauce, margarine, and salt. Cook slowly for about 15 minutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6. reduce he Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail. Thoroughly dry the fish with plenty of kitchen paper. Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides. Transfer the fish to the ovenproof dish, arranging them neatly. Cover and store in a cool place. Chop the herbs and mix them gently in a small saucepan. Measure the yoghurt and cream and pour them over the herbs. Add plenty of pepper and some salt and stir to mix well. Cover and leave to infuse. Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking. (Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly. ) About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while. Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through. (To check a trout for readiness, insert the tip of a knife into its flesh just behind the head. ) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas. 664 Salad oil 0.75c 664 Lime's juice 1.00 664 Honey 3.00oz 664 Tarragon leaves 0.25ts Preheat oven to 400 degrees. Place turkey in roasting pan. Lift skin abov body cavity and insert butter slices. Rub oil all over skin on body of bir sprinkle with seasonings. Cover the top of the turkey with aluminum foil. the overlapping foil around the top of the roasting pan. Cover with lid al if available. Reduce heat to 350 degrees and figure amount of cooking time 20 minutes per pound. Remove foil during last 20 minutes of cooking to all skin to brown. [1-2] 0.50cl Turnips, a mainstay for early settlers, were used in everything from. Prepare and steam turnip pieces as directed - except place apple slices on top. Mash turnips and apple. Beat in brown sugar, salt, pepper, nutmeg and egg. Heat oven to 350 degrees. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving 1 tablespoon fat until onion is softened. Mix onion mixture, turnip mixture and bacon. Spoon into ungreased 1-quart casserole. Bake uncovered about 45 minutes or until golden brown. 4 SERVINGS (ABOUT 1/2 CUP EACH); 140 CALORIES PER SERVING. tb Butter/margarine 0.75 c Chopped onion 1.00 c Chicken broth 2.00 ts Paprika 1.00 ts Salt 1.00 ts Dill weed 0.25 ts Ground black pepper 1.00 c Heavy cream 0.00 Sour cream for garnish 0.00 optional OR low fat 0.00 sour cream/yogurt Instructions: Dice tomatoes, a ~Remove a thin slice from both ends of the onion ~quarter lengthwise ~place onions in an oiled baking dish/pan, ~brush with oil and salt lightly ~cover (with aluminum foil if dish does not have it's own) ~bake at 350 for 30 minutes, or until tender ~Remove cover, brush again with oil, sprinkle with vinegar bake 45 to 50 minutes longer, turning onions several times and basting with oil s. Place half of tomato mixture in th container of an electric blender; whirl until smooth. Scale but don't skin the walleye and pick a 3-3 1/2-pounder. Salt and pepper the fish. Mix the minced onions with soft butter and spread inside and outside the fish. Lay the bacon strips on the bottom of a shallow baking dish and lay in the fish. In a bowl mix the sour cream, thyme, grated cheese, bread crumbs, and lemon juice and spread the mixture over the fish. Bake at 325 degrees for about 30 minutes. Serve with tossed salad and baked potato. Prepare onions - except do not peel and bake onions as directed. Cut each onion into fourths about halfway through; separate slightly. Heat margarine in 1-quart saucepan over medium-high heat. Saute garlic in margarine until golden brown; remove from heat. Stir in wine. Stir in cheese and parsley. Pour over onions. 6 SERVINGS; 150 CALORIES PER SERVING. Directions: Parboil duck 5 minutes with 1 piece celery and small onion. Remove and drain. Rub cavity and outside with salt & pepper. Place inside duck 1 small onion, apple studded with cloves, and a small white potato. Bake 20 minutes at 450-F uncovered. Reduce heat to 350-F and bake covered 15-20 minutes. Baste with equal parts melted butter, hot water, and wine and/or orange juice mixture. t$$]_^[ * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. Core, seed and chop pepper. Peel and finely chop onion. Trim ends off the zucchini and remove the stem end from the tomatoes. Cut both vegetables into 1/2-inch slices and arrange them in a buttered 1-or 1 1/2-quart baking dish with their edges overlapping slightly, alternating the tomato with zucchini. Scatter the green pepper, onion, salt, and pepper over the slices. Drizzle the oil evenly over the vegetables. Place the dish in the oven and bake, uncovered, about 25 minutes, or until the squash is crisp-tender. CH 4.0 RECIPE BEGINS ******** Title :Tomato Salsa Serves :1 KeyWords :Relishes 99 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix flour with baking soda and salt; set aside. Beat butter, sugars, vanilla and eggs until light and fluffy. Blend in flour mixture. Stir in nuts and chips. Drop from teaspoon, 2 inches apart, onto ungreased baking sheets. Bake at 375 for about 10 minutes or until golden brown. Makes about 6 dozen. ce of lemon 0.50 ts Salt Instructions: Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Melt chocolate squares, butter and coffee; stir well. Cool. Sift together flour and baking powder. Beat eggs until foamy; add sugar gradually. Add vanilla and chocolate mixture. Stir in flour mixture. Then stir in chocolate chips and nuts. Let stand at room temperature for 30 minutes. Drop by teaspoonful onto baking sheets. Bake at 350 F for 10 minutes. Allow to cool for 5 minutes before removing from pan. Makes about 3 dozen cookies. DIP: Partially melt chocolate. Dip half of each cookie into melted chocolate. Place on waxed paper lined cookie sheets. Chill for 5-10 minutes, or until chocolate is set. Serve cookies at room temperature. After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired). This dish is to be served cold and will not keep well at room temperature. Store in fridge until Sift together flour, sugar, salt and baking powder. Rub in potato. Add sufficient milk to make a soft smooth dough. (approx 1 pint) Mix quickly and put into a greased loaf tin. (3/4 full). Smooth top with a knife dipped in melted butter and bake immediately for 3/4 - 1 hour at 400 degrees. When cooked take from tin and wrap in a bread cloth ( dish towel will do fine), until cold. Notes ********** RECIPE ENDS ******** --------- Sift flour, measure, and sift with baking powder and salt. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450 F) 12 minutes. ie sheet. Bake 7 to 9 minutes or until golden brown. Cool 1 minute; remove from cookie sheet. Source: Triples box 10249 Chili flakes 0.50ts Sift flour, measure, and sift. Cut in shortening with 2 spatulas. Add milk. Turn onto lightly floured board. Knead lightly and pat into sheet 1/2 inch thick. Cut with floured cutter. Bake in hot oven (450 F) 12 minutes. 16 servings. ingle layer on greased sheets of foil and allow to cool and harden. Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside. To make spiders, cut licorice into 2 inch lengths. To make legs, starting at one end, make three 1/2 inch Grease 13" by 9" baking pan. In large bowl, mix walnuts, sugar and cinnamon, set aside. In baking pan, place 1 sheet of phyllo, allowing it to extend up sides of pan; brush with butter or margarine. Repeat to make 5 more layers; sprinkle with 1 cup walnut mixture. Cut remaining phyllos into approximately 13" by 9" rectangles if desired; otherwise, just be sure to butter the edges so you can fold them over after you add the filling. Preheat oven to 300 degrees. Place one phyllo rectangle in pan; brush with butter or margarine. Repeat to make at least 6 layers, overlapping small strips of phyllo to make rectangels, if necessary. Sprinkle with 1 cup of the walnut mixture. Repeat step 3 three more times. Place remaining phyllo on top of last walnut layer. Trim any phyllo that extends over top of pan. With sharp knife, cut just halfway through all layers in a diamond pattern to make 24 servings. Bake 1 1/4 hours or until top is golden brown. Meanwhile, in 1-quart saucepan over medium hear, heat honey until hot, not boiling. Spoon hot honey evenly over baklava. Cool in pan on wire rack at least 1 hour, then cover and leave at room temperature until serving time. To serve: Finish cutting through layers. 2.00 c Vinegar 2.00 c Sugar Instructions: Chop green tomatoes. Add salt. Allow to stand overnight. Stack 10 sheets phyllo on a flat surface, keeping remainder covered with a dry, then a damp tea towel. Brush top sheet of stack with butter, lift sheet and replace on stack buttered side down. Brush top with butter, lift top two sheets and turn over on stack. Repeat until all 10 sheets are buttered, lifting an extra sheet each time. Top and bottom of finished stack should remain unbuttered. With kitchen scissors cut buttered stack of phyllo into approximately 10 cm (4 inches) squares. Stack and cover. Prepare remainder of phyllo. Depending on size of phyllo sheets, you may have fewer than 10 left at the end. Halve sheets if necessary to give 10 layers. Beat egg whites until stiff and beat sugar in gradually. Fold in nuts and rose water. Butter top of phyllo square and place a tablespoonful of nut mixture in the centre. Gently squeeze into a lily shape, with four corners of square as petals and filling in centre. Place in a buttered 25 x 33 cm (10 x 13 inch) baking dish. Repeat with remaining ingredients, placing finished pastries close together in dish. Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes. Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool. Spoon cool thick syrup over hot pastries. Leave until cool and sprinkle pistachio nuts in centres of pastries if desired. Note: If you are not used to working with phyllo pastry, then it is advisable to fill and shape the first lot of buttered squares before going onto the nest lot. The butter firms fairly quickly and it could be difficult to shape the pastries if the buttered sheets are left for a time. Place allspice on cutting board; with blade of large knife, press down until allspice is finely cracked. Place in small bowl with garlic; pepper and 2 tsp oil; stir to form paste. Rinse fish under cold running water; pat dry. Make two 2 inch diagonal slits across body on both sides. Fill slits and cavity with allspice paste. Heat remaining oil in large wide skillet over medium high heat until almost smoking. Carefully place fish in hot oil so they are not touching each other. Tilt pan and using metal spoon, splash hot oil over top of fish several times. Cook about 5 minutes. (Do not move fish or skin will stick to pan. ) Turn and cook 1 minute. Add onion and red pepper. Cook 3 minutes just until soft. Add vinegar, then honey; stir to combine. Cook just until mixture begins to boil. Serve immediately. If you wish, cut off head and tail. Peel tomatoes by placing in a bowl and pouring boiling water over them. Pour off water after 10 seconds and peel off skins. Slice tomatoes into a bowl and sprinkle with chopped coriander. If using chili, cut off stalk, slit open and remove seeds. Take care that you do not put fingers near eyes or mouth. Chop chili finely. Otherwise use plenty of black pepper. Combine chopped chili or pepper with lemon juice and about 1 teaspoon salt. Beat in 1/4 cup olive oil. Pour over tomatoes and leave for 15 minutes before serving. Very ripe, sweet tomatoes 2.00 lb Sugar 1.00 Vanilla bean 10.00 oz Water Instructions: In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or un * The recipe says to use self-raising cake/pastry flour and the small ripe mango should be peeled and pureed. In a bowl, cream the butter with sugar until fluffy; beat in eggs, one at a time, until incorporated. In another bowl, combine self-raising flour with salt, cinnamon and nutmeg. Combine mashed bananas with mango puree. Mix the dry ingredients and banana mixture, alternately, into the creamed mixture until batter is just combined; fold in raisins and nuts. Pour batter into 2 greased 8 1/2 by 4 1/2 inch loaf pans. Bake at 350 degrees for 50 - 60 minutes or until cake tester inserted in the centre tests done. Leave in pan for 10 minutes; remove form loaf pans and let cool on racks. Makes 2 loaves. rs clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about Sift together flour, baking powder, soda, and salt. Set aside. Cream butter and gradually beat in sugar until light and fluffy. Beat in eggs one at a time. Add flour mixture and banana alternately in three parts. Gently stir in blueberries. Turn into oiled 9 x 5-inch loaf pan. Bake at 350 degrees for 50 minutes. Turn out of pan to cool. the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer's directions. late chips over the top and mix remaining cake mix, 1/2 c nuts, 1/3 c. oleo and the remaining milk. Drop by teaspoonfuls onto chocolate chips spreading evenl Sift in dry ingredients. Cream shortening, add sugar gradually, cream well. Add egg, bran and milk. Mix and allow to stand while slicing bananas, stirring as little as possible, Bake in small bread pan in upper part of oven with remainder of meal. Note: No temperature or time given. Assume a moderate 350 - 400 F oven for 45 - 60 minutes. on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriand Servings: Makes 1 loaf. Process the 1/4 c nuts in a blender until finely ground. Mix the nuts with the flour, arrowroot and baking soda in a large bowl. Stir in the chopped nuts. In a separate bowl, mix together the bananas, oil, honey, eggs, lemon juice and vanilla. Then pour the liquid mixture into the flour bowl and mix with a few swift strokes. Do not overmix. Pour into a greased 9x5" loaf pan or 2 7x3" pans. Bake large loaf at 350 F for 55 to 60 min, or small loaves for 45 min or until a cake tester inserted in the middle comes out clean. Let stand in the pan for 10 min, then turn the loaf out onto a wire rack to cool. KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Generously butter a 12-cup ovenproof baking dish. To make the custard, whisk the milk, cream, and sugar together in a large bowl. Add the egg yolks and the whole egg one at a time, whisking well after each addition. Whisk in the vanilla, nutmeg, and salt, and set aside. Cut four slices of the banana bread vertically into 1-inch-wide fingers. Arrange an even layer of bread fingers on the bottom of the prepared dish, cutting and fitting them to cover the bottom. It is fine if they curve slightly up the sides of the dish. Cover the bread slices with an even layer of banana slices, and then pour enough custard over the bread and bananas to cover them. Repeat the layers of bread and bananas. Cut the remaining slice of banana bread into cubs, and sprinkle these over the bananas, press down slightly on the bread cubes, and cover. Set aside for 30 minutes. Meanwhile, preheat the oven to 350F. Bake the pudding until it is almost solid through, about 45 minutes. Then remove the cover and bake until the cubes of banana bread on the top are golden, an additional 15 minutes. Remove the dish from the oven and cool it on a wire rack. While the bread pudding is cooling, make the sauce: Melt the butter in a small saucepan over medium heat. Whisk in the brown sugar, lemon juice, rum, and water, and bring to a rolling boil. Cook, whisking occasionally, until the mixture begins to thicken and the sugar has dissolved, about 5 minutes. Remove the sauce from the heat and transfer it to a serving pitcher. Serve along with the slighly cooled banana bread pudding and whipped cream, if you like. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Preheat oven to 350. Well grease a 9x5x3" loaf pan. In a medium bowl, sift flour, baking powder and soda together; set aside. cream sugar, egg and butter until light and fluffy. Blend in bananas and milk. Add dry ingredients until just moistened. Stir in chocolate chips. Pour into prepared pan. Bake for 1 hour, or until toothpick comes out clean. utting. Serve with butter. tainer for 2 days or frozen for future use. Substitute any type of jam or preserves. These taste good even when yo Heat rum and place in bowl with currants 1 hour. In separate bowl, sift together flour, sal, baking soda, baking powder, cinnamon, nutmeg, and 1/2 cup of the coconut. In a large bowl, cream vegetable shortening and brown sugar till combined. Add eggs and beat well. Stir in buttermilk, banana and currant mixture. Combine well. Add flour mixture and stir till just combined. Spoon batter into greased loaf pan 9"x5"x2 3/4". Sprinkle with remaining coconut and bake in preheated 350 F degree oven 60 to 70 minutes or till done . Makes 1 loaf. hites beaten separately, and milk. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 15 minutes. Nuts or raisins may be pressed into each cookie before baking. 15 servings. Florence Taft Eaton, Concord, MA. onstantly. Remove from the heat and refrigerate until final assembly. 14029 Fish Sauce Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 These flavorful crackers are an obvious choice for a breakfast snack. A wonderful fruit cobbler crust can be made by finely crumbling these crackers, moistening them with melted butter, and pressing them into a baking dish. 350F. 15 to 20 minutes Preheat the oven to 350~F. Combine the flour, salt, and baking soda in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the banana and blend well. In a separate bowl, dissolve the honey in the warm water. Slowly add the sweetened water to the flour-banana mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. With a cookie cutter or a small glass, cut into 2- to 2-1/2-inch circles. Arrange the circles on a lightly greased or parchment-lined baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, turning over once during baking. These crackers should be medium brown. Cool on a rack. Yield: 60-70. VARIATION: Substitute 1-1/2 cups rice flour for an equal amount of the all-purpose flour. Notes ********** RECIPE ENDS ******** he alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and a Combine sugar, flour, and cornstarch in a medium mixing bowl. Mix well, and set aside. Pour milk into a large saucepan; cook over medium heat until candy thermometer registers 160 deg F. Gradually stir one-fourth of hot milk into yolks; stir into reserved dry ingredients, and add to remaining hot milk. Cook, stirring constantly, until mixture thickens and coats the spoon. Remove from heat, and stir in butter and vanilla. Let cool to room temperature. Line bottom of a 13 x 9 x 2-inch baking dish with one-third of the vanilla wafers. Arrange half of banana slices over wafers; top with half of cooled custard. Repeat layers, reserving one-third of wafers to crumble and sprinkle over custard. Chill thoroughly. Yield: 20 to 25 servings. rinkle with peanuts. Betty Crocker Creative Recipes No. 54, March 1991 18373 Cinnamon,ground 0.50ts f 18373 Cardamom,ground Mix together flour, curry powder, and soy sauce; coat bananas and fish with this; set aside. Heat oil in skillet. Stir-fry celery until crisp; set aside. Add butter to oil; saute bananas until golden, about 1 minute on each side. Sprinkle bananas with half of lemon juice; remove to serving dish. Saute fish in oil/butter mix until fish comes easily away on a fork, about 3 minutes on each side. Sprinkle with remaining lemon juice. Place on serving dish with bananas. Spoon celery over fish. Slice and dry full grown bananas. Use only the fruit that is full grown as green bananas contain too much starch. After drying, grind or pound in a mortar, then pass the powder through a sieve. This flour can be used in equal parts with regular flour in making desserts where a starchy substance is used. n and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve. g 18374 Unpared g Combine cake mix, bananas, egg, and water in a bowl. Beat with electric mixer at medium speed until smooth. Stir in chocolate pieces. Drop by rounded teaspoonfuls, about 2 inches apart, on greased baking sheets. Bake in 350 degree oven 8 minutes or until done. Remove from baking sheets; cool on racks. Makes 3 1/2 dozen. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Suggestion: reserve 1/4 cup flour. Low fat recipes have a tendency to be too dry. Bake about 35 min in 9x5 loaf pan or muffin cups if 8x4 pan not available. Mix together 1 1/4 c. of flour, coconut, baking powder, baking soda and salt in a bowl. Combine banana, oil and honey. Stir into flour mixture quickly but gently until just combined. Add part of the remaining 1/4 cup flour if needed. Batter will be lumpy. Spread batter evenly in a lightly greased (and/or waxed paper lined) 8x4 loaf pan. Bake at 350 F about 45 min until tester inserted in center comes out clean. Cool 10 min in pan. Turn out of pan, cool completely on rack. Wrap in waxed paper and store overnight before slicing. Makes 14 servings, each about 1/2 inch thick when 8x4 pan used. 1 starchy choice, 1 fats & oils choice 16 g carbohydrate, 2 g protein, 4 g fat, 108 caloriesNotes ********** RECIPE ENDS ******** it for special occasions. . Beat shortening for a few seconds. Add brown sugar & beat till well blended & creamy. Stir in vinegar, bananas, water & lime juice. Ensure that all ingredients are well mixed. Add salt, ginger & grated coconut. Mix well. Stir in baking powder. Sift flour & beat with a wooden spoon till well blended & smooth. Transfer into a greased loaf pan & bake at 350F for 1 hour. Let cool for 10 minutes before removing from pan to a wire rack. Meanwhile, combine brown sugar, oil, rum & lime juice in a snall pot over a low heat. Stir constantly for 5 minutes until you have a thin syrup. Pour over the loaf, spreading it with a spatula, let it run over the sides. ing each with 1/3 of the whipped cream and sliced strawberries. Trim top with whole berries, if desired. Notes ********** RECIPE ENDS ******** Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. L$ f3 D$4+D$( D$ +L$8+ n(f9|$ In a bowl combine flour,baking powder,soda,salt and sugar. In another bowl combine egg,milkand oil. Add egg mixture to flour mixture. Blend in bananas. Grease 2 muffin tins liberally. Pour in batter to fill 2/3 of each cup. Bake at 375 c for 35 minutes. Use a toothpick to test for doneness. Remove tins to rack. Let stand for 5 min. With a greased knife cut around each cup. Invert tap to remove muffins. Serve immediatly with softened butter. ****Serves 6 ***** In large bowl, mix 1 1/4 cups flour, 1/2 cup sugar, salt and undissolved yeast. Heat evaporated milk, water, and margarine to 120F-130F. Margarine need not melt. Add to dry ingredients; beat 2 minutes at medium speed of mixer. Add eggs, banana, and 1 cup flour; beat at high speed 2 minutes. Stir in pecans and enough remaining flour to make stiff dough. Knead 8 to 10 minutes. Set in greased bowl; grease top. Cover; let rise until doubled, about 1 hour. Punch dough down. Divide in half; shape into loaves. Place in 2 greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans. Cover; let rise until doubled, about 1 hour. Mix remaining sugar and cinnamon. Brush loaves with melted margarine; top with sugar mixture. Bake at 375F 25 to 35 minutes. Cool. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine crumbs and margarine; press onto the bottom of a 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese, sugar and banana, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Stir in walnuts, pour over crust. Bake at 350 degrees F. , 40 minutes. Loosen cake from rim;cool before removing rim pf pan. Melt chocolate pieces and margarine with water over low heat, stirring until smooth. Drizzle over cheesecake. Chill. et stand at room temperature 20 minutes before serving. SOURCE: Southern Living Magazine, sometime in 1981. Typed for you by Nancy Coleman. Notes ********** RECIPE ENDS ******** Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners Preheat oven to 350F. Cream butter and sugar. Mix in egg and banana. Stir together flour, baking powder, baking soda, salt, nuts and chocolate chips. Add this mixture to creamed mixture alternately with buttermilk. Stir until just blended. Pour batter into a greased and floured loaf pan (9x5x3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. 000019563 0000019567 0000019573 ***Soak oats in 1/3 cup boiling water until the mixture is at room temperature. Place all ingredients in the machine in order suggested by manufacturer and program for basic bread. 0000019578 0000019578 0000019578 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019580 0000019580 0000019580 0000019580 0000019580 Mash bananas with 100 g of castor sugar and lemon juice, add flour and mix to a thick paste. Heat oil in a small pan to smoking point, then turn heat to low. Use 2 teaspoons to push one teaspoon of dough into the oil, doing no more than 6 at a time. Turn puffs over and keep turning for 2 minutes. Remove with a slotted spoon, drain and roll in cinnamon and sugar. Serve with jam. 0019583 0000019583 0000019583 0000019583 0000019583 0000019583 In top of a double boiler, combine the vinegar, water, butter, egg, and sugar, then heat over Medium heat until thickened. Stir often or it will stick. When cooled, pour over sliced bananas and top with the ground peanuts. Note: This syrup will keep well in the refrigerator for a week or more, so that you can use 2 or 3 bananas as needed by your family and reserve the syrup or sauce for another day. 0019584 0000019584 0000019585 0000019585 0000019585 MAKE CRUST: Mix ingredients for first crust and press in bottom of a 9 x 13 pan. Bake 10 minutes at 350 degrees F. and cool. Blend all ingredients for second crust thoroughly; pat dough on bottom of a pan. Bake at 400 degrees F. for about 10 minutes or until golden brown. Cool. Crush cookies and mix them with the margarine. Press mixture in bottom of pan. MAKE FILLING: Whip margarine/sugar/egg mixture with electric mixer and spread over cooled crust. Place bananas, cut side down, on top of above layer. Spread on the pineapple chunks, then the strawberries. Whip the cream, cover the whole dish with whipped cream, and sprinkle with nuts. Refrigerate 4 hours before serving. NOTES: * A no-cooking cake with fruit and whipped cream. : Difficulty: easy. : Time: 20 minutes preparation, 4 hours cooling. : Precision: approximate measurement OK. : Peggy B. Gillenwater : Naval Ocean Systems Center, San Diego : peggy@noscvax. UUCP : Copyright (C) 1986 USENET Community Trust emp:0 Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. 4 servings. Bananas should be really ripe. Preheat oven to 350. Peel and mash bananas. In large bowl, beat oil, bananas, and sugar. Mix flour with sunflower seeds and soda. Add dry ingredients to banana mixture and stir until thoroughly mixed. Drop dough by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. 2.00lb e 11267 Salt Preheat oven to 300 degrees. Spray 12-muffin tin with no-stick cooking spray. Mash bananas in a medium mixing bowl. Add sugar, brown sugar and eggs. Mix well. Add butter. Stir in flour, whole wheat flour and soda. Add buttermilk and walnuts. Mix until just moistened. Spoon into muffin tin. Bake until muffins are brown and done, about 20 minutes. Yield: 12 muffins. 5.00lb a 11268 Shortening Add ingredients into the pan in the order listed, select white bread, and push start. 11268 Apple Cider 0.50c c 11268 Large Potatoes ** 6.00ea d 11268 Fresh Okra *** 8.00oz e 11268 Salt Preheat oven to 350'F. Coat inside of 9x5" loaf pan with nonstick vegetable-oil cooking spray. Stir together whole-wheat flour, white flour, wheat germ, baking soda and salt in small bowl until well mixed. Beat together margarine and sugar in medium-size bowl until light and fluffy. Beat in egg. Stir together banana and yogurt in another bowl until well blended. Mix the banana mixture alternately with the flour mixture, in batches, into the margarine mixture; stir just until combined. Spread the batter in the prepared pan. Bake in preheated 350'F. oven 60-65 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove bread from pan to wire rack to cool to room temperature. 11269 Sugar 1.00c c 11269 6" Cinnamon Stick 1.00ea d Preheat oven to 400 F. Lightly grease twelve 2 1/2-inch muffin cups. Combine flour, baking powder, salt, and cinnamon on sheet of waxed paper. Beat bananas in large bowl with electric mixer until mashed. Add eggs, brown sugar, butter, and vanilla, beating until blended. Stir in combined dry ingredients with a wooden spoon until almost blended. Stir in blueberries just until combined. Spoon into prepared muffin cups, dividing batter equally. Prepare Topping: Combine sugar and lemon rind in small dish. Sprinkle evenly over muffins. Bake in preheated 400 F oven for 20 to 22 minutes or until golden. Remove muffins from pan to wire rack. Serve hot. Makes 12 muffins. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. Pouch liquid pectin Instructions: Core, peel, and crush the tomatoes; measure 3 cups into a large Heat oven to 375F. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes. il. Boil hard for 1 minute, stirring constantly. Remove from the heat, add the pectin, then quickly skim off the foam. Ladle Spray muffin tins with a nonstick vegetable cooking spray; set aside. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving. l 15960 Onions,sliced 2.00lg m 15960 Salt and pepper Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. .00 b 15961 Salt 0.00 c 15961 Small macaroni noodles 1.00c d 15961 Short grain rice 1.00c e 15961 Olive oil Preheat oven to 350F. In a medium sized bowl, cream together butter & honey till mixture is smooth. Beat in eggs one at a time. Stir in bananas, buttermilk & vanilla. When well blended, mix in baking powder, soda & salt. Blend in the rest of the ingredients. Turn mixture into a buttered loaf pan 9" by 5" by 3". Bake for 55 minutes. Cool on wire rack. 15961 Onions 2.00lg i 15961 Servings: Makes 12 Calories: 170 per serving Preheat oven to 400 F. Spray bottoms of 12 muffin pan cups with vegetable cooking spray or line with paper baking cups. In medium-sized bowl beat egg whites with fork; stir in milk and oil. Add remaining ingredients except rhubarb, mixing just until flour is moistened (batter will be lumpy). Fold in rhubarb. Divide batter among prepared muffin cups, filling to top. Bake 20 to 25 minutes, or until golden brown. Immediately remove muffins from pan; cool on wire racks. Tomatoes; Med., Chopped 1.00 tb Sugar 1.00 ts Salt 1.00 ts Basil; Dried 0.25 ts Thyme; Dried 0.25 ts Pepper; Freshly Ground 0.50 c Vegetable Oil 6.00 tb Vinegar 1.00 tb Worcestershire Sauce 1.00 Onion; Large, Diced Instructions: Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. Heat oven to 37 5. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost with Vanilla glaze. Cut into bars, 2 x 1. About 6 doz. Vanilla Glaze Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirr Take 2 ripe, but not soft bananas and cut in half, then split lengthwise. Melt a few Tablespoons butter over medium heat. Add 2-3 T brown sugar and stir. Add bananas. Cook until fairly warm and starting to soften (about 1 min. Flip bananas and allow to cook an additional 30 seconds. Add rum (light or dark; dark has more flavor) to taste, and swirl in pan a bit. Allow to thicken slightly, remove from heat and serve. xture is partially set (consistency of unbeaten egg whites), fold in the Made famous by Brennan's restaurant in New Orleans. Melt the butter in a heavy saucepan and add the sugar. Cook, stirring, over medium heat until carmelized. Peel and quarter the bananas, first cutting each one crosswise at the center and then each half lengthwise. Add to the caramel sauce and saute gently until the banana is soft. Stir in the nutmeg or cinnamon and liqueur. Pour brandy on top but do not stir. Light the brandy with a match and then quickly spoon flaming mixture over ice cream. f9H@|i3 Servings: 4 Peel bananas & split each into 3 sections lengthwise. Dip the sections into beer batter, shake off excess batter, and slip the bananas into 350 degree cooking oil. Cook on all sides,turning carefully, until batter is crisp and golden. Arrange fried bananas on 4 dessert plates and sprinkle with lemon juice and honey. Top with ice cream or flavored whipped cream and serve immediately. If you use whipped cream as a topping flavor it with a little sugar and almond extract. Cream shortening and sugar. Add candied peel, citron, currants, crumbs, nutmeg, cinnamon, and egg. Mix thoroughly. Cut plain pastry in rounds 6 inches in diameter. Place 1 tablespoon of fruit mixture on 1/2 of each round. Moisten edges. Fold like a turnover. Press edges together. Crimp. Brush with slightly beaten egg, or water. Sprinkle with sugar. Bake in hot oven (450 F) 10 minutes, or until brown. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "Bannock, a simple type of scone was cooked in poineer days over open fires. Variations in flours and the addtional of dried or fresh fruit make this bread the simple choice of Canadian campers even today. Oven baking has become an acceptable alternative to the cast iron frypan. McKelvie's resturant in Halifax serves an oatmeal version similatr to this one. For plain bannock, omit rolled oats and increase the all purose flour to 1 cup. One of the earliest quick breads, bannock was as simple as flour, salt, a bit of fat (often bacon grease) and water. In gold rush days, dough was mixed right in the prospector's flour bag and cooked in a frypan over an open fire. Indians wrapped a similar dough around sticks driven into the ground beside their camp fire, baking it along with freshly caught fish. Today's native _Fried Bread_ is like bannock and cooked in a skillet. Newfoundlander's _Damper Dogs_ are small rounds of dough cooked on the stove's dampers while _Toutons_ are similar bits of dough deep fried. At a promotional luncheon for the 1992 Inuit Circumpolar Conference, Eskimo Doughnuts, deep fried rings of bannock dough, were served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories ' restaurant. In many regions of Canada, whole wheat flour or wheat germ replaces part of the flour and cranberries or blueberries are sometimes added. A Saskatchewan firm markets a bannock mix, and recipe books from coast to coast upgrade bannock with butter, oatmeal, raisins, cornmeal and dried fruit. " Stir together flours, oats, sugar, baking powder and salt. Add melted butter, raisins (if using) and water, adding more water if needed to make sticky dough. With floured hands, pat into greased pie plate. Bake in 400F oven for 20 to 25 minutes or until browned and tester comes out clean. Cut into wedges. SERVES:6 VARIATIONS: In place of raisins add chopped dried apricots or fresh berries. (Blueberries are terrific if one is camping in northern Ontario in August. ) 15956 Pine Nuts, Optional 2.00tb n 15956 Fresh Red Chili, Shredded 1.00 Boil sugar and water without stirring until syrup spins a thread. Pour very slowly over stiffly beaten egg whites and beat until smooth. Add little cream tarter, amount that will lie on end of knife blade. Allow to stand a few minutes, then spread on banquet wafers and sprinkle with ground nuts. Put in hot oven to brown. Note: Hot oven is 400 - 450 F. r 15956 White Vinegar 0.25c Place all ingredients in top of double boiler over simmering water. Stir occasionally until melted and smooth. The mixture will look coarse in texture. For best results put it through blender; using on/off speed on high for two or three minutes until satiny smooth. If you do not have a blender; use electric mixer on high speed, beating until smooth. Pour into refrigerator containers. Keeps well up to four or five weeks if tightly covered and refrigerated. Freezes well up to six months. Makes about a quart, which won't last long!INS ******** Title :Tofu Yogurt Serves :1 KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a heavy saucepan, mix apple sauce, brown sugar, lemon juice, salt, pepper, paprika, garlic powder and cinnamon. Over medium-high heat, bring the sauce to the boiling point and continue boiling for one to two minutes. Place parboiled ribs in an ovenproof dish and brush liberally with the sauce. Bake for 45 minutes at 350 degrees. Turn ribs and bush underside with remaining sauce. Continue baking for 45 minutes. Serves four. Add fruit and rains. Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. er the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. Chicken Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. Add bacon mixture; toss gently and serve. 4 -1 -1 -1.00 -1. This is Wales' traditional rich fruit bread. South Wales makes it with baking powder; Northerners prefer yeast as the raising agent. Either way it's delicious. Soak the dried fruit and sugar overnight in the tea. You can use either fresh tea, or the cold dregs from the teapot (this gives a good strong colour). Next day, sieve the flour and fold it it into the fruit. Mix in the lightly beaten egg. Line a small loaf-tin with buttered paper then tip in the mixture, smoothing it well into the corners. Bake in a gentle oven at 300 F (150 C) gas mark 2 for 1 1/2 hours. Cool and store for at least 2 days in a tin so that it matures moist and rich. Traditionalists say you should never butter the Bara Brith, but Dorothy says do, as it's lovely that way. af, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, Oven temp: 350 degrees mix all ingredients together. Place in loaf pan. Bake for 1 hour 15 min. I like to form this in a ball and place it on a rack to cook, so that most of the fat drips away from the meat. This meat loaf makes great sandwiches and is flavorful when cold. nto the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. minced 1.00 tb Fresh herbs, chopped 0.00 --(thyme, marjoram, -OR- 0.00 -- oregano) 0.25 ts Black pepper 1.00 lb Reduced-fat tofu; drained 1.00 Red bell pepper 0.00 -- sliced in rings Disolve Jell-o in boiling water. Mix all other ingredients , and when Jell0o is at room temperature, add and mix. Pour into oiled 8 " square pan. Chill until firm. Cut into cubes and serve atop salad. Makes enough to garnish 6 small salads. -- (whole wheat) 0.00 --------- BASIL MAYONNAISE --------- 0.50 c Reduced-fat mayonnaise 0.00 -OR- tofu mayonnaise 0.25 c Fresh basil 0.12 ts Garlic powder 0.12 ts mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Pour on Barbecue Sauce. Sprinkle with salt and pepper. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325 degree oven 2-1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegetables are tender. Remove to warm platter; keep warm. Skim fat from sauce. Spoon sauce over beef and vegetables. edges start to crisp. Wrap ribs in double thickness of foil and bake for 1 1/2 hours at 350 degrees F. Unwrap and drain drippings. Combine all ingredients and pour over ribs. Marinate at room temperature for 1 hour. Bake at 350 degrees 30 minutes, basting wiht sauce, or grill 30 minutes, 4 inches above coals turning and basting. ise. Build sandwiches beginning with a layer of grilled tofu, followed by arugula then peppers and onions. Per Serving Cook onion until soft in oil. Add remaining ingredients. Simmer 15 minutes. Good for steak, chicken or other barbecue favorites. es: 535 Grams of Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of Fiber: 11. 3 Notes ********** RECIPE ENDS ******** 00c h 11340 See Recipe Mix all ingredients except beef, rolls and cheese in 1-Qt casserole. Cover and microwave on high (100%) util hot and bubbly, 2 to 3 minutes; stir. Mix beef into sauce. Cover and microwave until beef is hot, 3 to 5 minutes Fill rolls with beef mixture and cheese slices and serve. b 11341 Vinegar 2.50c c 11341 Celery Seeds * Roast Beef should be thinly sliced and there should be 8 to 10 slices. --------------------------------------------------------------------------- Mix catsup, brown sugar, lemon juice, worcestershire sauce, mustard, onion salt, and pepper in 2-cup glass measure. Microwave uncovered on high (100%) 1 1/2 minutes; stir. Microwave to boiling, 1 to 2 minutes. Layer half the beef slices and half the sauce in 1-Qt casserole; repeat. Cover and microwave on high (100%) until hot and bubbly, 1 1/2 to 2 1/2 minutes. Place bottom halves of buns on serving plate. Top with beef and reamining bun halves. Microwave uncovered on high (100%) until buns are hot, 30 seconds to 1 minute. 35.00 oz Canned plum tomatoes w/juice 0.00 -- (chopped) 1.00 tb Tomato paste 2.00 c Diced green beans 0.50 ts Dried basil 0.50 ts Dried oregano 1.00 Bay leaf 0.00 Pepper; to taste Trim excess fat from brisket and place fat side up in a roasting pan. Sprinkle with salt, pepper, and garlic. Place onion slices over meat. Bake, uncovered, at 350 for 1 1/2 hours. Combine 1 1/2 cups water, tomato sauce, and next 8 ingredients; pour over brisket. Cover with aluminum foil and bake 2 hours or until tender, spooning sauce over brisket occasionally. Transfer brisket to serving platter andpan juices to a saucepan. Combine cornstarch and remaining 1/2 cup water. Gradually add to pan juices, stirring constantly. Bring to a boil; boil 1 minute, stirring constantly. Serve with brisket. h; sometimes I will substitute Zukes, or squash, or mushrooms for all or part of the tofu. Enjoy. A quick easy companion dish: One box of NEAR EAST Bulghur Pilaf and some fresh mushrooms. Slice mushrooms and add to sauce pan. Cut chicken into pieces; cut each breast half into halves. Arrange chicken skin sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Mix remaining ingredients in 4-cup glass measure. Microwave uncovered on high (100%) 3 minutes; stir. Microwave until mix- ture boils and thickens, 2 to 3 minutes. Pour sauce over chicken. Cover loosely and microwave on high (100%) 10 minutes. Rearrange chicken and baste with sauce. Cover loosely and microwave until chicken is done, 10 to 15 minutes, basting with sauce every 5 minutes. 8463 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 4881FKnox Blox 8466 1 -1 This is a favorite barbecue recipe. The enticing aroma of the sizzling meat on the grill makes it very popular with the street vendors' clientele. Combine all the marinade ingredients and marinate the chicken wings overnight. Barbecue the wings over medium coals for 5 to 7 minutes on each side until they are cooked through and golden brown. Serve with steamed sticky rice. 7064FKohnomono Oriental Microwave /vegetarian Mix the olive oil with the tomato paste,garlic,salt and pepper,hot pepper paste. Set aside. Place the corn on a charcoal grill for about 15 minutes,turning evry 5 minutes. Remove to a warm spot. Brush the crabs with some of the oil mixture and grill for four minutes per side,until lightly browned and the edges of the shell have slightly charred. Shuck the corn and serve two crabs and an ear of corn to each dinner. Serve the extra spiced oil mixture as a dip for the crab and to be brushed on the corn. Makes four servings. Note: if using live hard shelled crabs,boil them first in a large pot of water seasoned with several tablespoons of crab boil (a spice blend ) unti all the crabs are bright red,about 10 minutes. Then proceed as instructed in cooked crabs. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Fresh Oregano also may be used. Place whole heads of garlic, prepared as for Roasted Garlic, on a sheet of heavy-duty foil. Top with butter (4 T per 8 Heads) and a few sprigs of fresh rosemary or oregano. If fresh herbs are unavailable, substitute dried (2 t of dried herbs for 8 heads of garlic). Fold the foil over the garlic and seal the package well. Cook over hot coals for about 45 minutes, turning the package occasionally with tongs. 0.33 c Golden raisins 2.00 mix the meat, onion, and salt together. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium-high heat, turning once. Cover and cook over low heat about 10 minutes. Drain off the excess fat. Mix catsup, chili sauce, brown sugar, and lemon juice. Pour sauce over the patties. Cover and simmer for 15 minutes, spooning the sauce onto the patties occasionally. Serve with the sauce spooned over the patties. ntil it begins to brown, now add Trim halved turkey breast slices of all fat and skin. Butterfly meat by using a sharp knife, starting in center of one long side and cutting in half to within 1/2" of second long side; open meat like a book (using partially frozen turkey makes this process easier). Set meat flat on a platter. Mix together yogurt, chili, cumin, pepper, nutmeg, and garlic powder in a small bowl. Rub mixture over turkey, cover, and chill overnight (or at least 2 hours). Prepare barbecue. Grill meat 4 inches from heat source until cooked through, about 4-6 minutes per side. Let stand for 5 minutes, then cut diagonally into slices. Serve with a rice salad. Makes about 6 servings. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container. Notes ********** RECIPE ENDS ******** -1 -1.00 -1.00 -1.00 veg 19573 Broccoli & Avocado Salad Combine all ingredients and marinate lamb cubes for 2 hours in covered bowl. Drain lamb, reserving marinade for basting during barbecuing. Skewer lamb; you should have enough for two skewers per serving. Barbecue until browned, but still juicy. Overcooking will dull flavors. Serve with nang (Moslem bread) or shao bing (baked sesame rolls). 31509 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Lobsters must be alive when purchased. You'll know they are really fresh wh shells are dark green with red specks. Tails should turn inward and have plenty of spring. They must be split lengthwise and cleaned, with the large claws cracked. Have the fish dealer do this for you, or do it yourself for really fresh lobster. To clean them yourself, lay the lobster on its back shell on a cutting board. At the place where the tail and body come togethe insert the tip of sharp-pointed knife all the way through to the back shell With a heavy mallet or hammer, crack the large part of each claw. Then, wi knife, make a cut through the center of the thin undershell from head to ta down through the body, just to the back shell, which should be left intact. Spread lobster open as far as possible. Lift out and discard the dark vein down the center and the small sac, about 2 inches long, just below the head. Space briquets 1/2" to 3/4" apart. Place lobster on grill, shell-side down 3 or 4 inches above briquets. Barbecue 15 minutes. Brush lobster generously with melted butter. Sprinkle with salt and pepper. Turn barbecue 3 to 5 minutes longer. When lobster is done, shell is bright red. Serve with melted butter. [1-2] -1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut meat into pieces approximately 5" x 2"x 1" Sprinkle meat with each of the remaining ingredients, except water, mix well, and marinate over night (or for at least 5 hours) in the refrigerator. Pre-heat oven at 375 degrees. In a roasting pan add 1 cup water. Place rack on top. Place pork on rack and roast for 1/2 hour on each side. Total cooking time 1 hour. Baste 3 or 4 times. Do not cover. NOTE: Barbecued pork can be frozen for 3 months or refrigerated for 1 week. Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming. ) Place 8 buns in a pie pan and allow them to set and rist for 15 minutes in a warm place. Steam for 25 minutes. d 10797 Firm kiwifruit 3.00 e 10797 peeled and finely chopped 0.00 f 10797 Eggs 2.00 CUT THE PIECE OF PORK BUTT in half. Cut the two halves into 3/4-inch strips. Put the strips in a bowl with the marinade and mix well to coat them thoroughly. Marinate at room temperature for 3 hours, or overnight in the refrigerator. Remove the pork from the marinade and baste the strips with the malt-sugar mixture. Use curved skewers (available in Chinese cookware shops and some restaurant- supply stores) to hang the meat from the top shelf of the oven over a large pan filled with water to a depth of 1/4 inch. Roast the pork at 350F for 45 minutes, basting occasionally with the malt sugar or honey. Increase the heat to 425F and roast for 20 minutes to finish the pork. When the pork is cool enough to handle, cut it into 1/2-inch slices. Arrange the pork slices on a platter. Serves 4 to 6 as a main course accompanied by vegetables, 8 to 10 as an appetizer. 0.00 e 10798 nut Place ribs in shallow roasting pan, meaty side up. On each piece, place a slice of unpeeled lemon, a thin slice of onion. Roast in very hot oven, 450 F degrees, 30 minutes. Combine remaining ingredients; bring to a boil and pour over ribs. Continue baking in a moderate oven, 350 F degrees, about 2 hours, basting ribs with the sauce every 15 minutes. 1.00tb c 10799 Sugar Cut ribs to form individual portions; sprinkle with 1 teaspoon salt. Place ribs on a rack in a shallow baking pan; bake in preheated 375'F. oven until almost tender, 1 1/2 to 2 hours. Drain off fat. Meanwhile, dissolve bouillon cube in boiling water in a medium-size saucepan. Add oil, pineapple, brown sugar, onion powder, garlic powder, Worcestershire sauce and remaining salt; bring to a boil. Reduce heat and simmer, uncovered, 5 minutes. Combine cornstarch with cold water in a small bowl; stir into sauce mixture. Cook and stir until thickened. Spoon sauce over drained, baked ribs. Increase oven temperature to 425'F. , bake until nicely glazed, about 30 minutes. d oil 0.00 Pinch of white pepper Instructions: Use with yasai shirozuae salad. Place tofu in water and bring to a boil. Cook 8 minutes and drain. Place in linen napkin and squeeze lightly to r Prepare Tangy Barbecue Sauce. Heat all ingredients to boiling in 1-quart saucepan over medium heat, stirring constantly; reduce heat. Simmer uncovered 15 minutes, stirring constantly. Stir beef into sauce. Cover and simmer about 5 minutes or until beef is hot. Fill buns with beef mixture. 6 SANDWICHES; 375 CALORIES PER SANDWICH. To Microwave: Mix sauce ingredients in 4-cup microwavable measure. Microwave uncovered on high 4 to 6 minutes, stirring after 2 minutes, until sauce is slightly thickened. Stir beef into sauce. Cover tightly and microwave on high 5 to 7 minutes or until beef is hot. mixture and blend. Add 3 1/2 to 4 cups flour gradually and mix well using a wooden spoon until smooth. cover and let rise until doubles in bulk. Place a third of the dough at a time on floured board. Sprinkle flour on top of dough and roll out with rolling pin to a ADVANCE PREPARATION: Soak the bamboo skewers in water for 6 hours. Cut the salmon into 12 rectangular pieces, each about 3 inches long, 1 inch wide, 1/4 inch thick. Place 1 piece of salmon on a cutting board. Put the fingers of one hand on the salmon to stabilize it; with the other hand, push the skewer down the length of the salmon piece. The skewer should be visible only at either end. Repeat with remaining pieces. Combine the sesame oil, sherry, soy sauce, olive oil, pepper, cilantro, and ginger. Rub the sauce over the salmon and marinate for 1 to 4 hours. Prepare optional dipping sauces. LAST-MINUTE COOKING: If broiling, place the broiling rack at the highest setting, then preheat the broiler to 550 F. Line a baking sheet with foil, set a wire rack on top, and coat the rack with nonstick spray. Lay the salmon pieces on the rack and cover the exposed ends of the skewers with pieces of foil. Turn the oven setting to broil, and broil until the salmon loses its raw outside color, about 2 minutes. The skewers do not need to be turned while broiling. (If using an electric oven, leave the oven door slightly ajar during cooking. ) If using a gas barbecue, preheat to medium (350 F). If using charcoal or wood, prepare a fire. When the coals or wood are ash covered, brush the barbecue rack with cooking oil, then grill the salmon about 1 minute on each side. Brush with the reserved marinade during cooking. Serve at once, accompanied with one or more dipping sauces. Each person spoons a little of the sauce down the length of the salmon, and then nibbles the fish from around the skewer. B@f@f Rinse the shrimp in cold water and drain well. Then pinch off and discard the portion of the head from the eyes forward (including the eyes, but not the protruding long spine above the eyes). Leave as much as possible of the orange shrimp fat from the head attached to the body. Set aside. In a small bowl combine the seasoning mix ingredients. combine 1 stick of the butter, the garlic, Worcestershire and seasoning mix in a large skillet over high heat. When the butter is melted, add the shrimp. Cook for 2 minutes, shaking the pan (versus stirring) in a back-and-forth motion. Add the remaining 5 tablespoons butter and the stock; cook and shake pan for 2 minutes. Add the beer and cook and shake the pan 1 minute longer. Remove from the heat. Serve immediately in bowls with lots of French bread on the side, or on a platter with cooked rice mounded in the middle and the shrimp and sauce surrounding it. LAGNIAPPE: A certain percentage of oil is released when butter is melted, shaking the pan in a back-and-forth motion and the addition of stock to the butter keep the sauce from separating and having an oily texture--stirring doesn't produce the same effect. Serves 4. From The Gazette, 91/01/16 Notes ********** RECIPE ENDS ******** 0.00 7060 Sprigs 0.00 eel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chicken while reparing grill. String shrimp and chicken onto separate skewers. ook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade. 0.50ts 7061 Prepared mustard 0. Prepare the roasted rice powder, scallion oil, crisp-fried shallots and roasted peanuts. Set aside. Shell and devein the shrimp. Sprinkle the salt over the shrimp and let stand for 20 minutes. Rinse the shrimp thoroughly with cold water. Drain and squeeze between your hands to remove excess water. Dry thoroughly with paper towels. Coarsely chop the shrimp. Boil the pork fat for 10 minutes. Drain and finely dice. In a food processor, combine the shrimp, garlic, shallots and sugar. Process until the shrimp paste pulls away from the sides of the container, stopping as necessary to scrape down the sides. The paste should be very fine and sticky. Add the pork fat, roasted rice powder, fish sauce and black pepper to taste to the processor. Pulse briefly, only enough to blend all of the ingredients. Cover and refrigerate. Meanwhile, prepare the Peanut Sauce and Vegetable Platter. Cover the rice papers with a damp towel and a sheet of plastic wrap; keep at room temperature until needed. Peel the fresh sugar cane; cut crosswise into 4-inch sections. Split each section lengthwise into quarters. (if using canned sugar cane, split each section lengthwise in half only, then thread 2 pieces lengthwise onto a skewer. ) Pour about 1/4 cup of oil into a small bowl. Oil your fingers. Pick up and mold about 2 tablespoons of the shrimp paste around and halfway down a piece of fresh sugar cane. Leave about 1 1/2 inches of the sugar cane exposed to serve as a handle. (If using canned sugar cane, there is no need to leave a handle. The skewers will serve as handles. ) Press firmly so that the paste adheres to the cane. Proceed until you have used all the shrimp paste. Prepare a charcoal grill or preheat the oven to broil. Meanwhile, steam the noodles, then garnish with the scallion oil, crisp-fried shallots and ground roasted peanuts. Keep warm. Pour the peanut sauce into individual bowls and place the Veget- able Platter and rice papers on the table. Grill the shrimp paste on the sugar cane over medium coals, turning frequently. Or Broil, on a baking sheet lined with foil, under the broiler, about 6 inches from the heat, for 3 minutes on each side, or until browned. Transfer to a warm platter. To serve, each diner dips a rice paper round in a bowl of warm water to make it pliable, then places the paper on a dinner plate. Different ingredients from the Vegetable Platter, some noodles and a piece of the shrimp paste, which has been removed from the sugar cane, are added. The rice paper is then roiled up to form a neat package. The roll is dipped in the Peanut Sauce and eaten out of hand. The remaining sugar cane may be chewed. Note: If both types of sugar cane are unavailable, use skewers. Shape the shrimp paste into meatballs and thread 3 or 4 on each skewer. Yield: 4 to 6 servings. C Mint Chopped 0.50 C Garbanzo Beans, from can Instructions: (2 T dried parsely may be substituted for fresh) (1 T dried mint may be substituted for fresh) Pour boiling w Preheat oven to 375'F. Cut ribs in single portions and arrange in a single layer in a roasting pan. Mix remaining ingredients in a bowl until thoroughly combined. Spoon approiximately 1/2 of the sauce over ribs and bake in preheated oven 30 minutes. Increase oven temperature to 400'F. Turn ribs and spoon remaining sauce over ribs. Bake 50-60 minutes, basting and turning frequently until ribs are glazed and rich golden brown. Garnish with orange peel, if desired, and serve hot. -1.00 - Preheat oven to 325 degrees. In large bowl,combine all ingredients except ribs and pepper. Blend well. Sprinkle ribs with pepper and additional salt. Place in 5 qt. roasting pan in double layer. Roast 1 hour. Pour sauce over ribs. Increase heat to 350 degrees and bake until ribs just begin to char on top,about 1 1/2 hours. Turn ribs over cover pan and bake about 30 minutes longer,until ribs are tender and sauce is thick. To serve,place ribs on serving platter. Pour sauce over ribs. Makes about 6 servings. Note: If venison is a little gamey tasting,increase vinegar in sauce to 3 tbsp. Taste sauce after mixing and add additional brown sugar to taste,about 1/2 cup. /game 8439 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 4874FKing's Arms Tavern Raisin Rice Pudding This aromatic barbecued game hen can be easily served West- ern style with rice, cole slaw or a green salad. Halve the hens through the breast. Flatten with the palm of your hand. In a mortar or food processor, pound or mince garlic, shallots and sugar. Add remaining ingredients and mix thoroughly. Pour mixture over hens; marinate for at least 2 hours or overnight in refrigerator. Set hens, skin-side down, on grill and barbecue over medium coals for 15 minutes. Turn and barbecue 15 minutes longer or until they are thoroughly cooked. Serve with Nuoc Cham dipping sauce. 8445 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 3108FKirsch-Schnitzel (veal Cutlets With Cherry Sauce) German Fruits 8446 4 -1 -1 -1.00 -1.00 - Peel shrimp and cut chicken into 1 inch cubes. Combine Garlic, Onion owder, Cumin and melted Butter. Marinate shrimp and chicken while reparing grill. String shrimp and chicken onto separate skewers. Cook about 5 inches above hot coals, allowing 5 minutes for shrimp and 0 minutes for chicken. Turn once or twice while cooking and baste ften with remaining marinade. Kit's Chocolate Mousse Chocolate 8449 Dissolve yeast in warm water & place in large mixing bowl. Stir in honey & leave till yeast becomes foamy. Combine the three flours & add half to the yeast. Beat with a wooden spoon for 10 minutes. The consistency should be of thick mud. Cover & set aside to rise for 1 hour, till the dough has doubled. Punch dough down & carefully fold in olive oil, salt & 1/2 c remaining flour. Gradually fold in more flour till dough starts to come away from the sides of the bowl. Place dough on a lightly floured surface & knead well for 10 minutes. Add more flour as necessary. Place dough in a lightly oiled mixing bowl. Cover & leave to double. Ounch dough down again & shape into 2 domed round loaves. Cut a cross in the centre. Place on an oiled baking sheet, cover & let rise till doubled, 45 to 60 minutes. Bake at 350F for 50 minutes. oaked. Cook for 3 hours or until hulls loosen. Add more water as necess *Note: The recipe calls for 1-2 chicken livers, if available, and "shreds of cold cooked chicken meat, if available". Grate the zest of the lemon very finely and reserve it. Put the barley into a soup pan, add 1 tablespoon lemon juice and cold chicken stock. Bring to the boil, cover and simmer for about 40 minutes until the barley is tender with just a hint of bite to the centre of the grain. Add the chicken meat, if used, to the pan towards the end of this time to heat it through gently but thoroughly. When the barley is nearly ready, slice the mushrooms thickly, and slice the leeks (tender green parts as well as the white) very thinly indeed so that the leaves fall into ribbony shreds. Cut the chicken livers, if available, into 2 to 3 pieces and saute them briefly in the butter until crusty on the outside but still pink within. Fry the mushrooms in the fat remaining in the pan then reduce the heat and cook the leeks gently for 2 to 3 minutes, just shaking occasionally. Then add contents of the frying pan to the soup pan. Add the mushrooms and check seasoning. Put the chicken livers into a warmed soup tureen and crush with a fork to make a coarse paste. Add the finely chopped garlic, the lemon zest and most of the parsley. Pour on the piping hot soup, stir to mix well, sprinkle the rest of the parsley on top and serve. Note: If the soup is not served straight away, but allowed to get cold, the barley will go on swelling and softening; when reaheated the dish then seems more like a stew than a soup. I like it this way but you may prefer to lift out the grain and cool it down separately from the rest of the soup. ared pan, holding the foil so that it does not move. Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. 4208 (1 loaf) 0.00 Saute mushrooms and onions in butter. Don't let onions brown. Mix in barley, salt and pepper. Pour into buttered 1 1/2 qt casserole. Cover with broth to 1/2 inch above barley. Cover and bake at 350 degrees for 45 minutes, until liquid is absorbed and barley is tender. Garnish with almonds. le, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 "Very few people really know the taste of barley. Rolled barley looks like oatmeal, but has a slightly sharper taste and less nutty flavor. These sweet barley crackers have a tender texture. Try them with just a cold glass of milk. 325~F. 20 to 25 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, stir together the flours, barley, sugar, and salt. Cut in the butter until the mixture resembles coarse meal. Add enough of the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 to 1/4 inch. Cut into 2-inch circles or squares and place on a lightly greased or parchment-lined baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until medium brown. Cool on a wire rack. Yield: 45-5 5. VARIATIONS: For a richer cracker, substitute 2 Tablespoons barley malt syrup for the sugar and reduce the amount of milk slightly. This recipe can be made with oatmeal (rolled oats) and oat flour for a distinctive oat flavor. Mix Italian Dressing, sugar and ga Pour over bean mixture and toss. Cover and refrigerate at least 3 hours, stirring occasionally. 6 SERVINGS (ABOUT 3/4 CUP EACH); 135 CALORIE PER SERVING. Notes ********** RECIPE ENDS ******** tir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or unti In a saucepan bring 4 cups water and 1/2 teaspoon salt to boiling. Add barley; reduce heat, cover and simmer 45 minutes until barley is tender and water is absorbed. In skillet cook ginger in oil one minute. Add scallions and red pepper. Cook, stirring until vegetables are crisp-tender. Add shredded bok choy; cook one minute until wilted. Remove from heat. Stir in rice vinegar, 1 teaspoon salt and barley. For each roll, brush egg roll wrapper with 1 teaspoon water. Place scant 1/2 cup barley mixture horizontally across center of wrapper, leaving 2 inch border on all sides. Fold corner tightly over fillings, then overlap right and left corners. Roll up tightly to enclose filling. Repeat with remaining barley mixture and wrappers. In deep skillet heat 1 inch oil to 375 degrees F. Fry rolls in batches until golden and crisp, turning once. Drain on paper towels. Serve with soy sauce, if desired. Makes 12 egg rolls. ******** RECIPE ENDS ******** b Place the water, salt, lamb and garlic in a 4-quart heavy, covered saucepan. Bring to a boil, turn to a simmer, cover and cook for 2 hours. Remove all from the pot, reserving the broth. Remove the fat from the broth and add enough water to make six cups. Place the barley in a grain grinder and grind very coarsley. You want something like groats or bulgar wheat in terms of texture. Stir the olive oil into the barley groats and place in the pan. Return the meat and broth to the pan and bring to a light boil. Simmer, covered, for 25 minutes or until the barley is soft and tasty and the liquid is absorbed. Serve with crusty Italian bread or with pita bread. 10 Half & Half Light Cream 0.67c h 11610 Dash Salt 1.00x i 11610 Vanilla 0.50ts In a large saucepan, heat 2 tablespoons oil over medium-high heat. Add shallot and cook, stirring, until translucent. Add barley; stir to coat with the oil. Reduce heat to medium. Continue cooking barley, stirring occasionally, for 2-3 minutes; take care not to let it brown. While barley is cooking, bring vegetable stock to a boil. Add vegetable stock to barley, a cup at time. Cook, stirring frequently, until liquid is almost absorbed before adding more liquid. Keep adding liquid, stirring frequently until barley pearls are al dente, about 45 minutes. Meanwhile, cut eggplant into 1/2-inch cubes. Heat 4 tablespoons of oil in a large skillet over medium-high heat. Saute eggplant, stirring frequently, until soft, about 12 minutes. Set aside. Using skillet in which eggplant was cooked, add remaining tablespoon of oil. Saute shrimp until pink. When barley is done, stir in eggplant and shrimp. Add grated pecorino cheese. Serve. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a sauce pan, boil barley in water for 15 minutes; drain. Steam barley for 10 minutes more; cool. Add parsley, basil, and green onions; let sit so flavors can blend. In a small bowl beat together, lemon juice, salad oil and soy sauce; add tomatoes; toss with barley mixture. Chill. Salt and pepper to taste Instructions: 1. Heat the dressing in a wok over a medium heat. Add the b Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn. Stir in uncooked barley and 1/2 teaspoon salt into Beef and Broth. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until barley and vegetables are tender. 7 SERVINGS (ABOUT 1-1/2 CUPS EACH); 360 CALORIES PER SERVING. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Grind the oats in a blender or food processor to a fairly fine consistency (about 25 pulses with the food processor). In a large bowl or in the food processor, mix the oats with the flour, salt, and baking soda. Cut in the shortening until the mixture resembles coarse meal. In a small bowl, dissolve the honey in the warm water and slowly blend this sweetened water into the flour mixture until the dough will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/8 inch. Cut out 2-inch crackers with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 10 minutes. Turn the crackers over and bake another 5 to 10 minutes, or until very lightly browned. The flavor of these crackers is best if they are not allowed to become more than pale brown. Cool the crackers on a rack. Yield: 60-70. Water 1.00tb 9034 Finely chopped scallions 2.00tb 9034 Finely chopped cilantro 2.00tb 9034 Sesame oil 1.00ts Makes 1 loaf Combine 1 tablespoon of the sugar, warm water and yeast. Stir to dissolve yeast and let stand until bubbly, about 5 minutes. Blend egg into yeast mixture. Fit processor with steel blade. Measure flour, butter, 2 tablespoons of the remaining sugar and salt into work bowl. Process until mixed, about 15 seconds. Turn on processor and slowly add yeast mixture through feed tube to flour mixture. Process until blended, about 10 seconds. Turn on processor and very slowly drizzle just enough milk into flour mixture so dough forms a ball that cleans the sides of the bowl. Process until ball turns around bowl about 25 times. Turn off processor and let dough stand 1 to 2 minutes. Turn on processor and gradually drizzle in enough remaining milk to make dough soft, smooth and satiny but not sticky. Process until dough turns around bowl about 15 times. Turn dough onto lighyly greased surface. Knead raisins, currants and candied fruit peel into dough. Shape into smooth ball and place on greased cookie sheet. Flatten ball into a circle about 6 inches in diameter. Brush with oil and let stand in warm place until doubled, about 1 hour. Heat oven to 350 F. Bake until bread sounds hollow when tapped, 40 - 50 minutes. Mix cold water with remaining 1 tablespoon of the sugar. Remove bread immediately from cookie sheet and place on wire rack. Brush with sugar-water mixture. Cool. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. n stock 1.00 c Carrots, 1/4" cubes 0.25 c Basil leaves, fresh * Mustard must be the strong Djon or Gulden Type. Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. Add the beans, pepper, and stock. Bring to a boil and simmer f 1 hour and 45 minutes. Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. Notes ********** RECIPE ENDS ******** 19925 Baking powder 1.00ts * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. 19926 -cut into 1-inch thick 0.00 c 19926 -slices 0.00 d 19926 (2 large) russet potatoes, 1.00lb e 19926 -peeled and cubed 0.00 Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. with a fork. Pour the egg mixture into the center of the skillet and cook, stirring the egg mixture with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle cilantro over and stir the eggs and vegetables together. Taste and adjust seasonings. Divide the In 10" skillet over med heat, melt butter, add onions & garlic. Saute till tender, about 3 min. Place florets over onions. Whisk together eggs with salt, pepper & cayenne. Stir in mozzarella, parsley & green onion. Pour gently over brocolli. Increase heat to med-high. Cook till bottom sets, lifting frittata with spatula to allow uncooked eggs to flow underneath & set. When edges are firm but top is still moist, cover skillet with large plate, turn over together & slide frittata into skillet, cooked side up or till bottom is set. Transfer to heated serving dish & cut into wedges. VARIATION: RED PEPPER AND EMMENTHAL FRITTATA Add 1 1/2 cups sweet red pepper chunks to onion & garlic. Saute together till onions are soft & peppers tender-crisp a bout 4-5 min. Proceed with egg mixture, substituting Emmenthal or Gruyere for mozzarella. Other mild cheese such as Brie are also good. VARIATION: MUSHROOM AND PROVOLONE FRITTATA Add 1/4 cup diced sweet red pepper & 2 cups sliced mushrooms to onions. Saute together till vegs are tender & moisture has evaporated about 6 min. Proceed with egg mixture, substituting provolone for mozzarella, adding pinch of nutmeg. VARIATION: SPINACH AND PARMESAN FRITTATA Wash & trim 1 (10oz) pk fresh spinach. Cook till tender in covered saucepan with water clinging to the leaves, about 3-4 min, stirring midway if needed. Drain in colander, pressing out excess moisture;chop coarsely. There should be 1 cup cooked chopped spinach. Set aside. Add 1/4 cup diced sweet red pepper to onions & garlic. Mix spinach into egg mixture & substitute 1/4 c up grated parmesan for 3/4 cup cubed mozzarella. Sprinkle surface of finished frittata with pinch of oregano. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mixing crepes by hand. Sift the dry ingredients into a bowl. Break the eggs into another bowl and mix until yolks and whites are blended. Make a hole in the middle of the dry ingredients and pour in beaten eggs. (French chefs often break the eggs right into the dry ingredients but this makes mixing more difficult. Stir the flour mixture into the eggs little by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) to incorporate all the flour. Add the liquid a spoonful at a time and mix it in thoroughly before adding more liquid. When the mixture becomes easy to work (when about half of the liquid has been used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately, but the "resting" time allows the flour to absorb more liquids, makes the mabber easier to handle, and gives the crepes more flavor. Since flours vary in their ability to absorb liquid, if the crepe batter seems too thick when you are ready to cook it, a small amount of extra liquid can be added at this time. The consistency could be at least as thin as heavy cream. Add the vinegar and parsley and toss. Add the olive oil and pepper and toss again. PREHEAT OVEN TO 350F. Combine whitefish, lobster, onion, salt, brandy and tomato paste in a food processor and blend until smooth. Add the egg whites and blend until incorporated. Transfer the mixture to a bowl, cover and chill for 30 minutes. Stir in the cream until incorporated. Divide the mousse between buttered ramekins. Place the ramekins in a water bath, cover and place in oven for 20 minutes. To serve, turn the contents of each ramekin out onto a warm plate, spoon some Hollandaise-based sauce over each mousse and serve immediately. elt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. 18212 Yellow onions; peeled 4.00lg f 18212 - and coarsely chopped 0.00 g 18212 Peanut, corn BRING THE WATER AND WINE to a boil over high heat. Wash all the fish trimmings. Add the fish trimmings, lemon juice, onion, celery, parsley, thyme and peppercorns to the pot. When the water returns to a boil, reduce the heat so that it is barely simmering, and simmer for 2 hours. Strain the stock, extracting as much liquid as possible from the solids. Discard the solids, and allow the stock to reach room temperature before refrigerating or freezing. Makes 3 qts. The stock can be refrigerated up to four days, or frozen for up to six months. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. d cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platt (Note: the above measurements are for *each* person. Multiply by your number of guests. ) * Grated and mixed half and half. ** This is Swiss cherry firewater: clear, dry-tasting -- *not* "cherry brandy", which is dark and sweet. Most good liquor stores should carry it, at least one of the US brands like Hiram Walker, or else maybe Bols. The best Kirsch is "Etter" brand from Switzerland, but the odds of your finding it are minuscule. -- In Switzerland, fondue is usually perpared in a "caquelon", an earthenware dish with a handle, glazed inside; but any enamelled saucepan can be used, or a not too shallow fireproof dish. Rub the inside of the pan with half a cut clove of garlic, and let it dry until the rubbed places feel tacky. Put the wine in the dish and bring it to a boil. Slowly start adding cheese to the boiling wine, and stir constantly until each bit is dissolved, then add more. When all the cheese is in, stir the kirsch into the cornstarch well, then add the mixture to the cheese and keep stirring over the heat until the mixture comes to a boil again. Add freshly ground pepper and nutmeg to taste. -- Remove the dish to on top of a small live flame (Sterno or alcohol burner) and keep it bubbling slowly. Bread should have been cubed ~- about 1-inch cubes -- for spearing with fondue forks and stirring around in the cheese. The old custom is that if you accidentally lose the bread into the cheese from the end of your fork, if you're male, you have to buy a round of drinks for the table: if you're female, you have to kiss everybody. (Hmm. Other fondue info: Do not drink water with fondue -- it reacts unkindly in your stomach with the cheese and bread. Dry white wine or tea are the usual accompaniments. Another tradition: the "coupe d'midi", or "shot in the middle", for when you get full: a thimbleful of Kirsch, knocked straight back in the middle of the meal, usually magically produces more room if you're feeling too full. Don't ask me how this works. it just does. -- The crusty bit that forms at the bottom of the pot as the cheese keeps cooking is called the "crouton", and is very nice peeled off and divvied up among the guests as a sort of farewell to dinner. Drain the oil on paper towels. Serve hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~ Heat salt, sugar and vinegar in a small saucepan over low heat until the salt and sugar is dissolved. Cool a bit, a * You should use only enough Blue Cheese to suit your own taste. Mix all ingredients (including those in the variations that you choose) together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to desired doneness, 10 to 15 minutes. Nice served on toasted buns with favorite toppings. RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** y until thickened and clear, about 5 minutes. * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. ced cooked ham 2.00 Green onions 0.25 c Peas 1.00 ds Rice wine Instructions: Cut chicken into bite size pieces. Cut stem from pineapple. Cut pineapple in half. Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. nother minute or two or until all is hot and well blended. Shake in a little rice wine. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple. From: Wok With Yan TV show Posted by: Sheila Exner, June 1992 Notes ********** RECIPE ENDS ******** Into a hot wok, add 1 tablespoon of peanut oil. When oil is hot, gently pour egg into wok and cook with medium-high heat for 2 minutes and then turn over to cook the other side of the egg. Cook for another 2 minutes and remove from wok to a cutting board. Shred egg into slivers. Use medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise. Put in cooked rice, salt, wine, and dark soy sauce. Keep stirring until the rice is hot. Add peas, egg slivers, and green onions. Stir for another minute and serve hot. 1.00 -1.00 sau 15886 Jujube Cake Pies 25127 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 15887 Julia Child's Crisp Brown Chicken Saute Chicken 25128 Mash cheese with a little oil. Add Worcestershire sauce, lemon juice, vinegar and balance of oil. Shake well until creamy. There are lots of recipes, but this is my personal favorite. Enjoy. Beef Pork 25132 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15889 Jumbo Popovers May be used as base, soup, stew or cooking. Bring water to a boil. Add Kombu. Return to boil and then remove Kombu with tongs. Stir in the Katsuobushi and turn off heat. Let the Katsuobushi settle to the bottom for 2 minutes. Skim off surface scum with a large spoon. Place a double thickness of cheesecloth or a clean cloth napkin in a sieve over a large bowl. Pour the stock through and let it drain undisturbed. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Melt butter over moderate heat add the milk to the butter and warm. add the salt, sugar and stir until disolved. add this mixture to the starter and mix well add a cup of flour at a time mixing. spoon batter into a 4 1/2 X 8 1/2 inch loaf pan let rise 1 to 2 hours or till dough rises up 1/2 inch over the pan bake in preheat oven at 350 for 45 minutes. Cool on wire rack. -1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine yeast and warm water in 3-quart bowl. Let stand until some yeast clumps rise to surface. Gradually stir in flours. Mixture will be very thick. Cover with plastic. Let stand overnight in warm place. Sponge will double and become puffy. Use as directed in recipes. Makes enough for 2 baguettes, 16 rolls and 2 focaccia loaves. ts Coriander; Ground 4.00 Anaheim Chiles; ** 4.00 Jalapeno Chiles; ** 0.00 --------- GARNISHES --------- Place all ingredients in a large saucepan. Bring to a boil skimming off any foam from top. Reduce heat. Cover. Simmer for 2 to 2 1/2 hours. Strain stock when slightly cooled; refrigerate. Discard chicken; no flavor remains in it. Discard gingerroot and onions. Lift fat from top of cold stock before using. Stock will keep in refrigerator for 3 or 4 days. Freeze if storing for a longer period. Makes 7 to 8 cups. Stir in remaining ingredients except cheese, tortillas and beans. In a large bowl, beat the shortening and margarine with an electric mixer at medium to high spped for about 30 seconds, or until softened. Add about half of the flour and all of the remaining ingredients and beat until thoroughly combined, scraping the sides of the bowl occasionally. Beat or stir in the remaining flour. Divide the dough in half. Cover and chill for 1 to 2 hours or until easy to handle. Roll each portion of the dough to 1/8 inch thickness on a lightly floured surface. Cut into the desired shapes. Place 1 inch apart on an ungreased cookie sheet. If desired, sprinkle with candies or colord sugar before baking. Bake in a 375 F oven for 7 to 9 minutes or until the edges are firm and the bottoms are very lightly browned. Remove the cookies and cool on a rack. Makes 3 to 4 dozen cookies. CHOCOLATE SUGAR COOKIES: Stir 1 tablespoon of unsweetened cocoa powder into one half of the recipe. Bake as directed. NOTE: Sugar cookies also make attractive and economical ornaments. Make the dough according to the recipe then flatten the cut out cookies slightly with the bottom of a small glass dipped in sugar. Use a drinking straw to make a sharp, small hole near the top. If the hole begins to close during baking, use the straw to re-form the hole. int is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill fo Arrange a mound of lettuce in the center of a platter. Around the lettuce, and touching it, arrange separate mounds of mint and coriander. Arrange the cucumbers in overlapping slices around the complete outer rim of the platter. This is the basic arrangement of the vegetable platter. On those occasions when a recipe calls for another vegetable, it can be added to this platter. .00c 4089 Stone Ground Add ingredients according to manufacturer's suggestion. Makes one 1 lb. loaf hich are first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to the presence of turmeric and mustard. The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cold meats. Use firm red tomatoes if green ones are unavailable. About 3 pounds. Place the cauliflower, cucumber, pearl on Preheat the oven to 325~ F. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flour and salt. Cut the butter into the flour until the mixture resembles coarse meal. Slowly mix in enough of the milk to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of milk. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers paper thin. They will look almost translucent. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, carefully cut the crackers into 2-inch squares. Handling them gently, transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until lightly browned. Cool on a rack. Yield: 95-100. VARIATIONS: This basic recipe can be the starting point for much interesting experimentation. Simply varying flour or liquid can produce an entirely new cracker unavailable anywhere but in your kitchen. e La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shall Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off, and discard stems; then, chop into very small pieces. Shell, devein and wash prawns. Chop into very small pieces Peel and crush water chestnuts with the flat side of the cleaver. If you don't have a cleaver, chop the water chestnuts into very fine pieces. Combine mushrooms, prawns, water chestnuts, pork and green onion. Add all other ingredients and mix well. 1 teaspoon of filling is used for each wonton. With one corner of the skin toward you, place 1 teaspoon of filling about an inch from the corner. Fold one corner to cover the filling. Told once more. about 3/4 inch. Turn the won ton so that the triangle is toward you. Dampen the left corner with a little water. Swing the right corner away from you and place it on top of the dampened left corner. As you make this fold, simultaneously pull the filling toward you with your middle finger. You should finish with a little "hat-like" effect. Brown roast on both sides in hot oil in a large Dutch oven. Sprinkle roast with basil, garlic powder, and pepper; top with onion. Add hot water. Bring to a boil; cover, reduce heat, and simmer 2 1/2 hours or until tender. Remove from pan drippings to serve. 0.67c 9419 Butter 3.00tb 9419 Garlic clove, c Heat oven to 400 degrees. Grease cookie sheet. Mix Parmesan cheese and basil. Cut cheese round horizontally into 2 layers. Sprinkle basil mixture evenly over cut surface. Reassemble cheese round. Roll puff pastry into rectangle, 15 X 9 inches, on lightly floured surface. Cut out 2 circles, 8-1/2 and 6 inches. Place 8-1/2-inch circle on cookie sheet. Place cheese in center. Bring pastry up and over cheese. Press to make smooth and even. Brush top edge of pastry lightly with water. Place 6-inch circle on top and press gently around edge to seal. Cut decorations from remaining pastry if desired. Moisten pastry with water to attach. Bake about 25 minutes or until golden brown. Cool on wire rack 30 minutes before serving. Serve with assorted crackers or fruit if desired. 12 SERVINGS; 205 CALORIES PER SERVING. 9419 Seedless raisins 0.33c 9 Combine Broccoli & Water in A Heavy Saucepan; Bring To A Boil. Cover, Reduce Heat To Medium & Cook 10 Min. OR Until Tender. Drain & Rinse Under Cold Water; Drain Again. Combine Broccoli, Egg Whites, Egg Yolks, Parmesan, Lemon Juice, Basil, Salt & Pepper in Processor & Process 3 Min. OR Until Smooth. Line A 7 1/2 X 3 X 2 in. Loafpan With Foil, Allowing Foil To Extend 3 in. Beyond Sides Of Pan. Coat Foil With Cooking Spray. Pour Broccoli Mixture Into Prepared Pan; Carefully Folding Foil Loosely Over Broccoli Mixture To Cover. Place Loafpan in A 12 X 8 X2 in. Baking Dish; Pour Hot Water Into Baking Dish To A Depth Of 1 in. Bake At 350 F. For 1 Hour OR Until Edges Are Firm & Center Is Set. Remove Loafpan From Water; Let Cool On A Wire Rack 15 Min. Loosen Edges Of Terrine With A Sharp Knife; Invert On A Serving Platter. Smooth Edges If Necessary & Chill. Cut Terrine Into 16 Slices; Arrange 2 Slices On Each Of 8 Individual Serving Plates. Granish With Cherry Tomato Halves & Basil Leaves. with vegetable brush. Cut tiny new potatoes into quarters or the med. potatoes into 1" pieces. Place potatoes in 1. 1/2-qt. microwave safe casserole. Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers. Add ingredients in order suggested by manufacturer and process on whole wheat cycle if machine has that option. 1-1/2 lb. loaf. gh) for 12 to 15 mins. (14 to 16 mins. for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish with rosemary and serve with sour cream In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. 7970 Egg 1.00 Coat A Large Skillet With Cooking Spray; Add Oil. Place Over Medium- High Heat Until Hot. Add Garlic; Stir Fry 1 Min. Add Reserved Vegetables; Stir Fry 2 Min. Add Basil. Cover & Reduce Heat. Cook 2 Min. Serve Immediately. 0.00 7970 mixtures then add: 0.00 7970 Oatmeal In 8-inch skillet coo bacon until crisp; drain, reserving 2 T of drippings. Crumble bacon and set aside. In same skillet combine reserved drippings, peeled, thinly sliced potatoes, onion, parsley, salt, thyme and pepper. Cover tightly; cook over low heat til potatoes are barely tender, 20 to 25 minutes, stirring carefully once or twice. In small bowl beat together eggs and milk; pour over potato mixture. Cover and continue cooking over very low heat til egg is set in center, 8 to 10 minutes. With a wide spatula, loosen sides and bottom and slide potatoes out onto serving plate, or serve from skillet. Sprinkle crumbled bacon atop. Serve hot. 7971 Flour 1.00c 7971 Baking powder 1.00ts 7971 Salt Place unseasoned Roast in Roaster with 1 inch water. Cover and cook 3-4 hours depending on sixe of roast. Add sauce and baste. Continue to cook covered til tender. Thicken liquid with flour. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine beef,onions,carrots,potatoes and gravy. Set aside. Melt in bottom of 8" square baking dish in 350 degree oven. Combine remaining ingredients in mixing bowl. Stir until blended. Pour in baking dish. Pour beef mixture over batter. DO NOT STIR. Bake 1 hour and serve. Whisk togetehr & bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute. Remove from heat. * NOTE: You can omit the butter and increase the salad oil to 2 1/2 Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch balls. Prepare the frothy batter. Heat the oil and butter in a metal fondue pot to 375 degrees F. Spear the meatballs with a fondue fork, dip into the batter and cook in the hot oil to the desired doneness, about 2 minutes. Serve with both sauces. NOTE: These meatballs can also be cooked without the batter. FROTHY BATTER: Mix all of the ingredients with a fork. (Batter will be slightly lumpy. ) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. ******** RECIPE ENDS ******** side, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent. Return the beef cubes to the pan, season with salt to tas In bowl stir together first 5 ingredients. Stir in water and egg until smooth. Pour corn oil into large skillet, to depth of 1/2-inch, filling no more than 1/3 full. (I use a deep, cast-iron chicken fryer, or my Dutch oven. ) Heat over medium heat to 375F. Dip vegetables, a few at a time, into batter. (Stir batter occasionally. ) Carefully add vegetables to hot oil, a few pieces at a time. Fry, turning once, 2 to 3 minutes or until golden brown and crisp. Drain on paper towels. Makes about 4 cups. I have had GREAT success substituting Schlitz beer for the water in this recipe. The beer guys will have to explain why one beer works better than another, but I've had NO success with the "lite" beers, no matter what brand. Your mileage may vary. ll 4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving plate. Frost. Unmold second layer; place on first layer. Frost. Refrigerate. Garnish as desired. 4060 Dry yeast Blend the liverwurst and sour cream until smooth and creamy. Add all the other ingredients, blending well. May be served at room temperature or chilled. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Cucumbers, Cherry Tomatoes, Radishes, Asparagus, Cocktail Rye Bread, Lavasch Crackers ld Searchlight 4060 Salt 1.00ts 4060 Sugar Mix all the ingredients together except the sauerkraut. Shape the mixture into 6 patties, each about 3/4-inch thick. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Spoon the sauerkraut onto the patties. Cover and simmer for about 15 minutes. 2 cups). Strain mixture, discarding vegetables. Return the strained broth to saucepan. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. Stir gelatin mi Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. Fill highball glass with ice. Pour in ingredients and stir. White Chinese turnip, 0.00 -shredded 1.00 c White Chinese celery, 0.00 -shredded 8.00 Pieces soy spiced bean curd 0.00 -(or Loma Linda brand 0.00 -Vegetable Hamburger) 3.00 c Soybean sprouts (NOT mung 0.00 -bean sprouts) 4.00 Green onions, shredded 0.50 c Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. -soaked 0.50 c Dried lily flowers, soaked 0.00 -and hard tips removed 2.00 oz Bean thread noodles, soaked 1.00 ts Salt (to taste) 6.00 tb To 8 tb oil for stir-frying Instructions: Preparation: Shred in 2" lengths: carrots, turnip, Chinese celery and bean curd. *Note: Hot red chili pepper should be finely chopped. ** Plum tomatoes should be seeded and chopped. Stir the cumin into the lime and orange juices and pour over the scallops. Stir in the chopped chili pepper and red onion. Cover and refrigerate for at least 2 hours. Just before serving, drain the scallops and mix with the chopped tomatoes, sweet pepper, scallions and cilantro. Garnish with the slices of lime. important because they soak up excess moisture from the vegetables. In heavy sauce pan saute shallots in butter, add wine; boil. Lower heat and simmer 2 min. Add scallops, simmer 5 min. Add milk, cream and chives. Stir until hot. Do not boil. salt and white pepper. Serve. prep time 30 - 45 min. **Alternative: 1/2 # scallop - 1/2 # lobster meat. Stew will separate slightly. rain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor. Coat Heavy Large Skillet Generously With Nonstick Vegetable Spray. Add Oleo & Melt Over Medium Heat. Add Scallops & Stir Until Almostopaque, About 2 Min. Transfer To A Bowl Using A Slotted Spoon. Add Vermouth, Lemon Juice & Lemon Peel To Skillet & Boil Until Reduced To A Thick Glaze, About 5 Min. Add Any Juices Exuded By The Scallops & Boil Until Reduced To Glaze. Return Scallops To Skillet & Stir Until Coated With Sauce. Mix in Dill & Pepper. Serve Immediately. Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. (marinade may be heated and served for dipping, if desired) Makes 6 servings Sprinkle gelatin over cold water to soften. Heat to dissolve gelatin completely. Mix together sugar and cornstarch. Add eggs; beat for 2 minutes. Slowly add warm milk, beating constantly. Pour into a 1-quart saucepan. Cook over medium heat until custard coats a spoon. Add gelatin and ice cream while custard is hot. Cool until slightly thickened. Add vanilla. Fold in whipped cream. Pour into a 1-quart mold. Chill until set. Unmold carefully and serve with a garnish of fresh fruits. * Frozen Asparagus should be tips and pieces. (2 boxes (10 Oz Each)) ** Fresh Asparagus should be cleaned and cut into 1-inch pieces. In a Dutch oven brown the veal in hot oil. Add onion and carrots. Cook until onion is transparent. Stir in parsley. Mix lemon juice, broth, flour and seasonings until well-blended. Pour over meat. Cover and bake in preheated 325 degree F oven 1 1/2 hours or until meat is tender. Add more broth if needed. Cook asparagus until tender-crisp. Stir into veal and serve immediately. Vegetable oil, for frying 1.50 c Cornstarch 3.00 Red onions, peeled, sliced 0.00 crosswise to 1/3-inch 0.00 Thick (about 1-1/4 lbs.) 1.50 c Flour, all-purpose 1.00 ts Salt, plus more for sprinkl 0.00 ing 1.50 c Ice, coarsely crushed 0.00 Lemon wedges, ketchup and 0.00 soy sauce, for serving * Mustard must be the strong Djon or Gulden Type. Cut the knockwurst into small cubes. Mince the pickles and onion. Mix together the vinegar, mustard and oil. Add salt, pepper, paprika and sugar. Adjust seasonings if desired. Add the capers; mix well. Stir in the chopped knockwurst, pickles, and onions. Just before serving, garnish with chopped parsley. . In a large bowl, mix the remaining 1/2 cup cornstarch with the flour * Potatoes should be peeled and sliced 1/4-inch thick. ** Chicken broth may be either home made or commercial. Boil potatoes in broth with 1/4 t salt for 5 to 8 minutes, until tender. Drain. Toss warm potatoes with vegetable oil and onions. Dissolve remaining 1/4 t salt and the sugar in lemon juice. Pour over potatoes. Marinate salad 1 to 2 hours before serving. Serve at room temperature. rings to the batter as will fit comfortably in the fryer; you will have to do this in about 5 True shallots (echalotes) are gradually becoming more widely available. They look rather like a large, loose head of garlic with glossy red-brown skin. Clean and peel 12 large Jerusalem artichokes. Put a little olive oil in a roasting pan, add the artichokes and roast in a medium oven until golden, a little caramelized and cooked through - about 20 minutes. Peel and slice 12 cloves of true shallots. Brush 28 scallops lightly with oil on both sides. Have ready 4 kaffir lime leaves (or substitute zest from the limes). Wash 8 wing beans (or substitute 4 very small bok choys about 10 cms tall - halve them lengthwise) and blanch in boiling water. Put the blanched vegetables in 4 large bowls (pasta bowls or similar), together with the whole roasted artichokes, and scatter the sliced shallots over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil. Heat an iron grill or heavy frying pan to a very high heat. Do not grease. Throw in the oiled scallops and sear them very quickly on both sides, so that they take colour on the outside but are barely warm inside. Divide the scallops between the soup bowls, top with the lime leaves and pour in the broth. Serve. 6745 Sugar 4.00ts 6745 Grated orange peel 0.50ts Mix all the ingredients except the muffins together. Refrigerate for at least 1 hour to blend the flavors. Spread on English Muffin halves and broil until hot and cheese is melted. Serve hot. ut into fourths 0.50c 6745 Margarine or butter, 1.00tb 6745 Softened 0.00 Brush trout with lemon juice inside and out to preserve freshness before refrigeration. Place 2 trout, 10 to 12 inch fish, in shallow baking dish; pour marinade over fish. Let stand for one hour. Place on grill and cook until done, approx. 15 minutes. The drained marinade should be used for basting during cooking. Use hand mixer to blend all ingredients well. hol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350 degrees. Butter a 9-inch square baking pan. Wash, drain, and dry berries or defrost frozen ones enough to separate. Toss in small amount of flour with blueberries and set aside. Cream butter, then add sugar and mix well. Add egg and beat until light-colored. Combine molasses and sour cream and add to butter mixture. Sift flour, soda, ginger, and salt together and add alternately with molasses-sour cream to sugar mixture. Mix only enouth to blend ingredients. Add blueberries, folding them in lightly. Spoon batter into pan. Bake for 40 minutes or until cake pulls away from sides of pan. Serve warm with or without butter. nd saute the onion and garlic over medium heat for five minutes. Cut the squash into one-quarter inch thick round slices and saute for another five minutes. Add the tomatoes, corn and spices, and cook over low heat for 20 minutes, or until squash is n Mix horseradish, lemon juice with cream cheese. Add 1 tsp. of clam juice from the can, blend into cream cheese mixture. Add drained clams. Add additional clam juice if necessary to reach the desired consistency. Serve with chips. Serve hot. Notes ********** RECIPE ENDS ******** Preheat oven to 350 degrees. Beat egg whites until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringues stand in stiff peaks. Stir in vinegar and vanilla. Fold in chocolate chips and chopped nuts. Drop by teaspoonfuls on prepared baking sheets. Bake for 10 minutes. With a spatula, remove meringues immediately and place on a wire rack to cool. Makes 3 dozen. Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed. In a large bowl, mix the drained beans with the celery and sweet pepper. Roast the cashew nuts, in a dry frying pan, until browned. Put on paper towels and allow to cool. When cool, toss into the beans with the green onions. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving. * Pinto beans can be home cooked or canned. Mix all ingredients. Cover and refrigerate 1 hour. Serve with tortilla chips. Makes 2 cups of dip. Yield: 4 Servings Of 3/4 Cup Each In a 2 1/2-quart saucepan, combine the dissolved broth mix and tomatoes; cook over medium heat until the mixture comes to a boil. Add the macaroni and cook for 7 minutes. Add the beans, spinach, oregano and basil and stir to combine; cook until the macaroni is tender, 5 to 7 minutes. (If the soup is too thick, add a small amount of water. ) Divide the soup into 4 soup bowls and sprinkle each portion with 1/4 of the Parmesan Cheese. :-1.00 Oven Temp:0 Heat oven to 400~. Rinse frozen lima beans with cold water to separate. Mix lima, baked, kidney and northern beans, onion and sausage in ungreased 2-1/2-quart casserole. Mix remaining ingredients; stir into bean mixture. Cover and bake 40 to 50 minutes or until hot and bubbly. pepper flakes 1.00 ea Med. onion chopped 1.00 ea Garlic clove, minced 1.00 ts Olive oil 0.50 c Chopped red Bell pepper 2.00 c Spinach leav Slice bean curd into 1/4" cubes; sliver green onions. In hot wok, heat oil just to point of smoking. Add bean curd, green onions and garlic. Stir gently to avoid breaking up curd; turn pieces to coat with oil. Be sure oil is not too hot or curd will tend to stick to pan. When aroma of garlic is apparent, add stock and bring to boil. Lower heat, cover, and simmer for about 30 seconds (don't let curd fall apart). Remove cover; stir in oyster sauce and sugar. Increase heat, and when liquid boils again, add enough cornstarch paste to make a creamy (but not too thick) sauce. Swirl in peanut oil to make a glaze. Serve over rice or in a shallow serving bowl. rate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. Notes ********** RECIPE E Combine all ingredients except the last 2 in saucepan; heat to boiling. Pour into blender or electric mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Soak 1 pound navy beans overnight. Cook beans, prunes, beef and vegetables separately. Do not drain. Mix all together and simmer until the flavors are mixed. Soak tghe beans overnight in cold water; rinse and drain. Coarsely chop one onion, parsley, celery, garlic, basil and rosemary. Place in stockpot. Add beans, coarse-grain salt to taste and 5 quarts of cold water. Cover and bring to a boil over medium heat, then simmer for about 1 1/2 hours. Meanwhile, finely chop the remaining onion, chop up the tomatoes in a food processor and cut the ham and salt pork into small pieces. Heat 1/4 c of the oil and lightly saute the onion, ham and salt pork for about 10 minutes, then add the tomatoes. Taste for salt and pepper and add the thyme or tarragon. Simmer for about 10 minutes, then set aside. Clean and wash the cabbage. Cut into 1/2-inch strips. When the beans have finished cooking, remove about half the beans and vegetables with a slotted spoon and puree in a food processor. Return the puree to the stockpot and add enough cold water to make about 4 quarts liquid and bring to a boil. Add cabbage and simmer about 25 minutes, then add tomatoes and meat to the stockpot and simmer 5 minutes longer. Toast the slices of bread and place in each individual soup bowl. Ladle the soup over the bread and serve, adding a ts of olive oil to each serving. NOTE: Dried herbs may be substituted for fresh using 1/3 to 1/2 ts dried for each tb fresh, or to taste. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place beans in a large bowl. Add enough cold water to cover and let stand overnight. Drain and rinse beans thoroughly. Prepare meat broth. Place beans in a large saucepan. Add water, broth, 2 tablespoons oil, prosciutto rind or salt pork, carrot, celery and onion. Cover and bring to a boil. Reduce heat. Simmer 50 to 60 minutes, stirring occasionally. Heat 3 tablespoons oil in a small saucepan. Add rosemary. Cook over medium heat until lightly browned. Discard rosemary. Add parsley and garlic; saute. When garlic changes color, stir in flour. Cook and stir about 1 minute. Remove 1 cup cooking liquid from bean mixture. Stir in tomato paste. Stir into flour mixture. Season with salt and pepper. Cook 5 to 10 minutes, stirring frequently. Add to bean mixture. With a slotted spoon, place a third of bean mixture in a blender or food processor. Process until smooth. Return to saucepan. Bring soup to a boil. Add pasta or rice and cook over high heat 8 to 10 minutes. Stir several times during cooking. Taste and adjust for seasoning. Stir 1 tablespoon oil and 1/3 cup Parmesan cheese into soup. Serve hot with additional Parmesan cheese. Rince with cold water; drain. Set aside. 3. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. * Note: Use the real Frankfurters in this recipe and not the hot dogs! Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. , garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings. . . MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the other. Fresh bean sprouts are a must for this recipe from China's Hunan province. The canned variety don't have the requisite crispness. Keep a close eye on the toasting sesame seeds so they don't burn. PREHEAT OVEN TO 300F. Toast the sesame seeds by spreading them over the bottom of a pie tin. Roast for 12-to-16 minutes, stirring often, until they are golden. The seeds can be toasted in advance and stored in an airtight container. Place the bean sprouts in a large heatproof bowl and set it aside. In a medium-size skillet set over moderately low heat, stir-fry the garlic, scallions and ginger in the oil for 2 to 3 minutes, until they are limp. Add all the remaining ingredients, increase the heat to moderate, then boil the mixture, uncovered, for 1 minute to slightly reduce the liquid. Pour the boiling dressing over the bean sprouts, toss well, then cover the bowl and chill the salad for several hours. Toss again before serving. g 12620 Honey Heat oil in a pot & fry the onion for 2 minutes. add garlic & fry together. Add the rest of the ingredients & the seasonings. Mix together well. Fry for 5 minutes. Add stock. Simer till the beans are tender. Serve hot or cold. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour Soak beans in a large bowl of water to cover for several hours or overnight. Drain. Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches. Add bay leaf and whole garlic cloves. Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes). (The beans should be softer than al dente but not cooked to the point where they begin to disintegrate. ) Don't drain beans until fennel and tomato sauce is cooked. Meanwhile, cut stalks off fennel bulb. Chop the feathery leaves and reserve. Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly. There should be about 8 cups of fennel slices. Discard stalks or save for soup. Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes. Do this in batches if necessary. Add tomato to fennel; cook 5 or 6 minutes. Discard garlic and bay leaf from beans; drain beans. Add beans to the skillet, tossing gently to combine all the ingredients. Add parsley and chopped fennel leaves. Season with salt and pepper. Remove from heat, add lemon juice and remaining olive oil to taste. Serve warm or at room temperature. ts thicker, this will take about 2 1/2 hours. When sauce is desired consistency, very thick, and the ribs very, very tender, remove celery and pour sauce over pasta. Notes In Chinese, this is called Mayi Shang Shu. It is deeply flavored and quick to make. SOAK NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Combine the meat with the soy sauce, rice wine and sesame oil. Heat a wok or large saute pan until it is hot. Add the oil and meat. Stir-fry the mixture for 2 minutes. Then add the rest of the ingredients. Bring the mixture to a simmer, mix well and cook until most of the liquid has evaporated. Ladle into a large serving bowl, garnish with the scallions and serve. 0000202 0000000202 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000203 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 0000000204 This salad is very easy to make, and combines the sour, sweet and salty flavors typical of Thai cuisine. Pound dried shrimp in a mortar to flatten them into soft, crumbly pieces. (They should still be in relatively whole pieces. ) Set aside. Soak the mung bean thread noodle in water for 1 hour, until soft. Using a strainer to hold the noodles, dip them into boiling for 1 second. Remove and immediately dip into ice water to stop the cooking. Drain well and set aside. Using a strainer to hold the prawns, boil for 6 seconds until they turn pink. Drain well. Combine prawns and lime juice in a medium bowl; let stand 1 minute. Add the dried shrimp, noodles, fish sauce, sugar, mush- rooms rooms, celery, green onions and coriander leaves. Arrange the salad on a bed of lettuce and serve immediately. 0000000207 0000000207 0000000207 0000000207 0000000208 0000000208 0000000208 0000000208 0000000208 0000000208 Tips: This dish can be assembled and baked later. Add the boiling water just before baking. Baking time should be increased by 15 minutes when starting refrigerated temperature. * Green pepper cut into strips. ** 15-1/2 oz. cans each. Heat oil in a large skillet. Add onion, celery, and green pepper. Cook slowly for 10 minutes. Do not brown. Stir in tomatoes, kidney beans, barley, parsley, salt, basil, and black pepper. Transfer mixture to a buttered 2-to 3 quart casserole with lid. Add boiling water. Cover. Bake at 350 degrees F for 1-1/2 hours or until barley is tender and liquid is absorbed. Sprinkle with grated cheese before serving. Good served with: Marinated, slightlt blanched mixed vegetables, hot French bread and butter. From: My Great Recipes shly ground black pepper 0.25 ts Hot chili pepper 0.25 ts Bicarbonate of soda 0.00 Sesame seeds, optional 0.00 Oil for deep frying Instructions: Place beans When shopping, look for bright, smooth, crisp pods. Just-picked beans. 1 POUND YIELDS 4 SERVINGS; 40 CALORIES PER SERVING. To Prepare: Wash beans; remove ends. Leave beans whole or cut crosswise into 1-inch pieces. To Boil: Place beans in 1 inch water (salted, if desired). Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 5 to 10 minutes longer or until crisp-tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place beans in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until crisp-tender. To Microwave: Place beans (pieces) and 1/2 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 9 to 12 minutes, stirring every 5 minutes, until crisp-tender. Let stand covered 5 minutes; drain. on a tray and leave at room temperature for 20 minutes. Heat oil to 180 C (350 F) or until a cube of bread turns golden in 1 minute. When shopping, look for broad, thick, shiny pods that are plump with. 3 POUNDS (UNSHELLED) YIELD 4 SERVINGS; 160 CALORIES PER SERVING. To Prepare: Wash lima beans. Shell just before cooking. To shell beans, remove thin outer edge of pod with sharp knife or scissors. Slip out beans. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add beans. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 15 to 20 minutes longer or until tender; drain. To Microwave: Place lima beans and 1/2 cup water in 1-quart microwavable casserole. Cover tightly and microwave on high 16 to 18 minutes, stirring every 6 minutes, until tender. Let stand covered 1 minute; drain. above. Makes 30 Notes ********** RECIPE ENDS ******** sauce 1/4 cup frozen corn kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded cheddar cheese 1 green onion, slice Slice beans. Boil them in lightly salted water until they are just tender. Drain them. Heat oil in a skillet over medium heat. Put in the cashew nuts & stir until they are golden brown. Remove from the skillet. Increase the heat. Put in the beans & garlic. Stir until the garlic begins to brown. Mix in the nuts & thyme & remove the pan from the heat. utons, bacon . the list of fattening goodies will be endless. Yield 6-8 portions utrition per serving:225 calories; 11 grams proti *Do not use margarine, butter Blends or spreads in this recipe Preparation requires full attention and low heat. If your sauce curdles,. Stir egg yolks, lemon juice and dry white wine vigorously in 1-1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook and sauce without curdling. ) Blend in onion and herbs. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve, stir in small amount of hot water. ABOUT 3/4 CUP SAUCE; 90 CALORIES PER TABLESPOON. Nice with meat or fish. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Toss together the mushrooms, watercress and endive. Toss lightly with Mustard Vinaigrette. Serve immediately. echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc. ) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to In large skillet over medium-high heat, heat one tablespoon oil; cook beef until browned, stirring often. Remove. Reduce heat to medium. In remaining oil cook broccoli and onion with garlic until tender-crisp. Stir in soup, water and soy sauce. Heat to boiling. Return beef to skillet. Heat through, stirring often. Serve over rice. Serves 4. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. Remove meat from the cracked soup bone; cut meat into cubes and brown slightly in hot fat. Place meat, soup bone, water, seasonings and parsley in soup kettle. Cover tightly and cook slowly 1 hour. ADd nbarley and cook 1 hour longer. Cool and skim off excess fat. Remove soup bone. Add carrots, onion, celery and tomatoes; cook 45 minutes. Add fresh peas and cook 15 minutes. r. ) Make the tamales: Hold a large corn husk in your hand, with the Salt & pepper meat and brown lightly in heavy skillet. Add onions, pepper and mushrooms and brown lightly. Pour beer over all, stir in catsup and mustard. Cover tightly and simmer slowly for 2 to 2 1/2 hours or until meat is tender. m the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, Cook fettuccine as directed on package. While fettuccine is cooking, heat reserved marinade in 10-inch skillet over medium heat. Cook onion in marinade about 4 minutes, stirring occasionally. Stir in half-and-half; heat until hot. Stir in Parmesan cheese, artichoke hearts and beef. Heat until hot. Drain fettuccine; stir into sauce and toss with 2 forks. Sprinkle with pepper and pecans. 6 SERVINGS; 320 CALORIES PER SERVINGS. t enough husk to wrap around to the back, place another corn husk In a large dutch oven or kettle, heat oil over medium-high. Brown beef. Add onions, carrots, celery, tomatoes, water and bouillon; bring to a boil. Cover and simmer for about 2 hours or until beef is tender. Add barley; simmer another 50-60 minutes or until barley is done. Yield: 10-12 servings. (3 1/2 qts. ) Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and pl This dish is almost a meal in itself. It is easy to prepare and a dramatic addition at the table. Preparation: Mix beef, rice & five-spice powder; form into firm 1" balls. Peel yam; cut into chunks. Cut bean curd into 1" cubes. Wash mushrooms; remove dried part of stem. Cooking: Heat wok until smoking; add peanut oil. When oil is hot, braise meatballs. Add warm water, soy sauce, sherry & ginger. Bring to boil, transfer to clay pot, cover, and simmer for 30 minutes. Add yam chunks, bean curd & mushrooms. Cook uncovered another 20 minutes until yams are done but still firm. Thicken sauce with cornstarch paste; boil briefly. Turn off heat, cover to keep hot until ready to serve. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *(Flank steak, top sirloin, or tenderloin), sliced across grain into thin s **(combine all marinade ingredients in a bowl) ***(combine all seasoning sauce ingredients in a cup) Thoroughly mix beef with marinade and marinate for 30 minutes. Heat wok over highest heat, when hot, swirl in 2 Tblsp peanut oil. Add ginger and salt and toss a few seconds. Add broccoli and stirfry one minute, then add water, turn heat to med-high, cover, and steam until crisp tender. Uncover and turn heat to high, stir frying until water is evaporated. Remove broccoli and reserve. Reheat same wok (without rinsing) and, when hot, add remaining peanut oil. Add beef slices and stirfry until lightly browned but not cooked through. Do not stirfry too vigorously or meat will not brown, it is better to press slices against sides of wok to sear. Add broccoli to wok and toss. When hot, stir in seasoning sauce and stir until sauce thickens (it's a good idea to whisk the sauce in the cup just before you hurl it into the wok). Turn onto a platter and drizzle sesame oil over the top. The sugar in the marinade and seasoning sauce acts as a floor enhancer rather than a sweetener. Then roll in sesame seeds. Bake on ungreased cookie sheet at 375 degrees for 10 minutes, or until golden. Notes ********** RECIPE ENDS ******** ur; beat with a wire whisk until well-blended. Trim fat from beef steak; cut beef lengthwise into 2-inch strips. Cut strips crosswise into 1/8-inch slices. Toss beef, 1 tbs vegetable oil, the salt and white pepper in a glass or plastic bowl. Cover and refrigerate 30 minutes. Pare outer layer from broccoli stems. Cut broccoli lengthwise into 1-inch stems; remove flowerets. Cut stems into 1 inch pieces. Place broccoli in boiling water; heat to boiling. Cover and cook 2 minutes; drain. Immediately rinse in cold water; drain. Mix cornstarch, sesame oil and broth. Heat 12-inch skillet or wok until very hot. Add 2 tbs vegetable oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 1 tbs vegetable oil; rotate skillet to coat bottom. Add garlic, ginger root and bean sauce; stir-fry 30 seconds. Add bamboo shoots; stir-fry 1 minute. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. Remove marrow from center of bones. Heat marrow in Dutch oven over low heat until melted, or heat 2 tablespoons vegetable oil until hot. Cook beef shanks over medium heat until brown on both sides. Add water and heat to boiling. Skim foam from broth. Stir in remaining ingredients and heat to boiling. Skim foam from broth; reduce heat. Cover and simmer 3 hours. Remove beef from broth. Cool beef about 10 minutes or just cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables and seasoning. Remove beef from bones. Cut beef into 1/2-inch pieces. Skim fat from broth. Cover and refrigerate broth and beef in separate containers no longer than 24 hours, or freeze for future use. ABOUT 3 CUPS COOKED BEEF; 290 CALORIES PER CUP. iZvRBtP>uO=^8&qK9jE1yQ>|U?wN8}T= Hamburger buns should be split and toasted. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally. Reduce the heat and cover. Simmer until the vegetables are tender, about 25 minutes. Spoon the mixture onto the bottom halves of the buns and top with the remaining halves. NOTE: For Sloppy Joes, omit the cabbage and salt. In a Dutch oven, brown beef. Add all remaining ingredients except parsley; bring to boil. Reduce heat & simmer, covered for 1 hour. Garnish with parsley. Yield 3 qts. * chopped & liquid reservedhe cutting board. Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of steak. Sprinkle,liberally,with coarse,cracked black pepper and pat the pepper into the steak. Preheat oven to 375 degrees. Fry ground beef,onion and green bell pepper in a large frying pan. Drain fat. Stir in tomato sauce, beans,and seasoning. Simmer while preparing crust. Separate crescent rolls into 8 triangles. Place in an ungreased 9" pie pan. Press bottom and sides to form a crust. Combine egg and 1 cup cheese. Spread over crust,evenly. Spoon hot meat mixture into crust. Sprinkle with remaining cheese. Bake for 20 to 25 minutes. Serves 6. 11110 Irish whiskey Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained mushrooms, and the remaining ingredients. Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. 11111 Brown sugar (optional) 1.00t b 11111 Creme Pastry: Place the ground beef in a skillet. Cook, stiring with a fork until brown. Add salt, pepper, mushrooms, onion, garlic, parsley, celety, green pepper. Blend well and simmer with 1/3 cup water for about 10 minutes. Cool. Make dough or get rolls ready. Roll out pans for a jelly roll, place meat on 1/3 and roll, pinch end edges together. Place on greased shallow pan and brush with milk. Bake at 425 for 30 minutes. a 1111 Partially freeze beef and thinly slice across the grain into bite-size strips. For marinade, in a medium mixing bowl combine soy sauce, vinegar, ginger, and garlic. Stir in the strips of beef. Cover and let stand at room temperature for 30 minutes. Drain meat and reserve marinade. Preheat a 10-inch microwave browning dish on High for 5 minutes. Add cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is tender, stirring every minute. Remove meat with a slotted spoon, reserving juices. Set meat aside. Combine reserved juices and reserved marinade in a measuring cup. Add water, if necessary, to equal 3/4 cup total. Stir in green onions. Return mixture to the browning dish and cook, covered, on High until onions are crisp-tender, 1 to 2 minutes. Stir together water and cornstarch and add to the green onion mixture. Cook, uncovered, on High for 2 to 4 minutes or until thickened and bubbly, stirring every minute until slightly thickened, then every 30 seconds. Stir in the cooked meat, peapods, tomatoes, and water chestnuts. Cook, uncovered, on High for 2 to 4 minutes until heated through. Serve over hot cooked rice, if desired. b 11114 Peach brandy 0.50fl c 11114 Sweet and sour 1.00fl * Rice Oriental Dinner ** 10-1/2 oz *** Drained **** Thinly sliced Prepare Oriental Rice Dinner as directed on package except omit water; add enough water to beef broth to measure 3 and 1/3 cups liquid. Five mins before end of cooking, stir in vegetables and green peppers. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oil in wok or large skillet until almost smoking. Add garlic and beef, then scallops, and stir-fry about 30 seconds. Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds. -or bacon drippings) 1.00 lb Pork shoulder, cut into 0.00 -large, bite-sized pieces 2.00 Garlic cloves, 0.00 -finely chopped 1.00 lb Hungarian sausage 0.00 -(or Polish sausa STOCK: Wash soup bones in cold water, place in large kettle and cover with cold water, about 4 pints. Bring to a boil slowly, skimming when necessary. Add vegetables, peppercorns, herbs and salt. Cover and simmer 2-3 hours. Strain stock into a large bowl and discard the bones and vegetables. Store stock, covered, overnight in refrigerator. Next day remove the fat and retain 2-3 tb of it for the soup. SOUP: Place fat in soup kettle and saute onions, carrots, celery, turnips and parsnips over low heat for 10 minutes. Increase heat and add boned and diced shank meat. Cook, stirring, until beef juices run out and brown. Add stock, barley, tomatoes, sugar, salt and pepper. Bring to a boil. Reduce heat, cover and simmer for 1 1/2 hours or until beef is tender. Soup is ready to serve. Soup improves when served the next day. ; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. Place short ribs in a soup pot. Halve onions and stud with cloves. Add garlic, celery, carrot and broth. Add water to cover by 1 1/2 inches. Cook, covered, for 1 1/2 hours or until meat is tender. Remove meat, cool slightly and shred from the bones, trimming and discarding all fat. Cool meat completely. Wrap well and refrigerate until ready to use. Discard bones. Strain stock, discarding solids, and cool completely. Refrigerate overnight. Remove and discard alll the fat that has risen to the top before using. To make soup, return defatted stock to large soup pot. Add diced carrots, parsnips, celery and dill sprigs. Bring to a boil slowly. Reduce heat and simmer, covered, for 15 minutes. Bring reserved meat to room temperature. Add green beans and leeks; simmer for an additional 10 minutes. Remove dill sprigs. Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook 3-4 minutes more to heat through. Add remaining chopped parsley and dill, then serve steaming hot. the sour cream until you've reheated it. : Difficulty: easy. : Time: 30 minutes chopping, many hours cooking. : Precision: Approximate measurement OK. : Jeffrey Mogul, Computer Science Department, Stanford University : {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo. Stanford. Slice meat against the grain into very thin slices, less than 1/4-inch. Combine the beef with the wine, vinegar, garlic, onion, thyme, marjoram, parsley, bay leaf, salt and pepper in a glass or stainless steel bowl. Marinate at room temperature for 20 minutes, or up to 4 hours refrigerated, tightly covered with plastic wrap. Drain the beef. Reserve the marinade, and pat beef dry on paper towels. Heat the oil in a wok or large skillet over high heat. Add the beef and stir-fry for 1 minute. Remove the beef with a slotted spoon, and reserve. Add the pepper, onion and celery to the wok, and stir-fry for 2 minutes. Add the reserved marinade, and cook over high heat until the liquid is reduced by 2/3 and the vegetables are cooked but still crisp, about 5 minutes. Return the beef to the pan, and heat for 1 minute. Serve immediately. Serves 4. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. l beef is browned. Stir in chicken broth, soy sauce, oils, and red pepper flakes. Mix the cornstarch with the cold water. Add to the skillet. Cook stirring continuously, until sauce thickens. Gently stir in the bean curd (tofu). Use 1 4-oz can of mushroom stems and pieces, drained and chopped. Mix all the ingredients together. Shape the mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to m Cook and stir onions and mushrooms in hot shortening until onions are tender; drain on paper towels. Brown meat in same skillet; add more shortening as necessary. remove from heat. Sprinkle seasonings over meat. Mix flour and beef stock; pour into skillet. Heat to boiling, stirring constantly. Boil 1 min. Stir in Buirgundy. Cover; simmer until meat is tender, 1 1/2 to 2 hr. The liquid should always just cover the meat. (If necessary, add a little more bouillon and Burgundy - 1 part bouillon to 2 parts Burgundy. ) Gently stir in onions and mushrooms; cook uncovered 15 min. , or until heated through. 23838 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 15135 Gingered Chicken With Apricots Chicken 23839 Heat oven to 325 degrees. Rub surface of beef brisket with salt. Place in ungreased rectangular pan, 13 X 9 X 2 inches. Mix remaining ingredients; pour over beef. Cover and bake about 3 hours or until beef is tender. Cut thin diagonal slices across the grain at an angle from 2 or 3 faces of beef. Spoon any remaining pan juices over sliced beef if desired. 12 SERVINGS; 300 CALORIES PER SERVING. To Grill: After rubbing surface of beef with salt, place on 20 X 15-inch piece of heavy-duty aluminum foil. Mix remaining ingredients; pour over beef. Wrap securely in foil. Grill about 5 inches from medium coals about 1-1/2 hours, turning once, until tender. 0 -1.00 -1 -1.00 -1.00 -1.00 sau 15138 Gingered Tofu Peanut Spread Sandwiches Sauce/condm Vegetarian 23846 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 ve HOT SAUCE FOR BROCHETTES Mix well all ingredients in a large mixing bowl. Refrigerate at least 8 hrs. or overnight, if possible. Whenready to cook, spear 5 or 6 pieces of meat on each skewer. Broil meat over a cahrcoal fire until done to your liking. Serve with large chunds of French Bread. Hot Sauce: Blend tomato paste and olive oil in bowl. Mix thoroughly. Add vinegar, salt, tabasco and water. Mix well. Add more tabasco for hotter taste. Regrigerate until ready to use. The best brochettes I have ever had was at a little brochette stand in Kenitra, Morocco. Nothing will ever compare to them, but these come close. ll onion, chopped 0.50 c Diced Gruyere or Swiss chees 0.50 ts Salt 0.25 ts Pepper 2.00 tb Water Instructions: Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. rgarine to prevent sticking if necessary. ) Press potatoes with spatula to form flat cake. Sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. In a sturdy plastic bag,combine beef and flour. Shake to coat well. In electric skillet with heat control set at 325 degrees brown beef cubes,about 4 to 5 minutes. Add onions and mushrooms. Saute onions until brown and mushrooms are dark. Add wine and broth. Bring to boil, stirring well. Add bay leaf,salt and pepper. Cover. Turn heat control down until light goes out (simmer point). Simmer 1 1/2 to 2 hours, stirring occasionally,until meat is tender and sauce is thick. Makes 4 to 6 servings. **** RECIPE ENDS ******** In a 1-quart casserole micro-cook bacon, loosely covered, on 100% power for 2 to 2 1/2 minutes or until done. Drain bacon, reserving drippings in casserole. Crumble bacon and set aside. Stir flour, bouillon granules, and basil into drippings. Add beef, UNDRAINED tomatoes, and wine; mix well. Micro-cook, covered, on 100% power for 2 minutes. Micro-cook, covered, on 50% power for 15 minutes, stirring twice. Stir in onions and mushrooms. Micro-cook, covered, on 50% power for 12 to 18 minutes or til meat and vegetables are tender, stirring twice. Sprinkle crumbled bacon atop and serve. In a skillet, cook onion in the butter over moderate heat until golden. Add the steak, tomatoes, and bell pepper. Cook, stirring, over mod-high heat, until veggies are softened. Add the egg, raisins, olives, gherkins, and mushrooms and cook the mixture, stirring, for 1 minute. Add the brandy, heated, and ignite. Shake skillet gently until flame go out. Stir in flour and cook for 2 minutes, stirring. Stir in broth, chili paste, chili sauce, ketchup, Tabasco, and salt and pepper to taste. Simmer the mixture, stirring occasionally, for 5 minutes. Line the sides of a 2-qt. shallow casserole with some of the cheese slices. Pour the beef mixture into the casserole, and cover it with the remaining Edam. Put the casserole in a larger pan, add enough water to reach 1-inch up the sides of the casserole, and cover the pan with foil. Bake in the middle of a preheated 325f oven for 15 minutes. Serve with sauteed bananas. Bring 1/2 cup water to boil in 10-inch skillet; add as Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside. Heat chicken stock and set aside. Heat oil in heavy skillet or wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly, keeping it moving, just until it loses color, about 30 seconds. Add onion, salt and pepper to taste, stirring constantly for another half minute or so. Add chicken broth, bring quickly to the boil, then add cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas, stirring constantly, for another few minutes. After 7 minutes maximum, cauliflower should be tender and pea pods a bright green. Add soy sauce mixture, mix thoroughly, and stir until thickened. Turn into heavy serving dish and serve immediately. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon, or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before cover BEEF CHEESE BALL Shred 2 jars chipped beef, saute in 2 Tbls. butter. Combine half of this with tsp. prepared mustard. Roll into ball, then roll in remaining chipped beef. deep into the center of the cakes comes out clean. When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you Remove any stones from the beans and wash them thoroughly in a sieve. Place the beans in a pot with beef, onions, garlic, chili powder, salt, tomato paste, tomato and add 6 c of water. Bring to a boil, reduce the heat to very low and simmer 2 to 2 1/2 hours. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball. Preheat oven to 400'F. On well-floured surface, with floured rolling pin, roll pastry 1/8"-thick. With f Slice the chow fun into noodles about 1/2 inch wide. Slice the meat and mix the marinade. Marinate the meat for 15 minutes. Heat the wok and add 2 T of the peanut oil. Toss the noodles about in the oil until they are very hot and begin to color just a bit on the edges. Remove to the serving platter and set aside. Heat the wok again and add 3 T of the peanut oil along with the garlic and ginger. Chow for a moment and add the rinsed black beans and the sherry. In this chow the onion and green pepper, just until very hot. Remove to the serving platter. Heat the wok a third time and add 2 T of the peanut oil and the meat. Chow on one side only until it begins to brown. Return the vegetables, the noodles, and the sauce to the wok and toss with the meat until hot. Add the bean sprouts, toss just a minute or so and serve. Garnish with Chinese parsley. ps milk. With rubber spatula, fold whipped cream and almond extract into pudding. Spoon filling into tart shells. Decorate some filled CUT THE BEEF into 1/4-inch thick by 1 1/2-inch long by 1/2-inch wide slices; put into a bowl and toss with the beef marinade. Set aside. Cover the black beans with water until soft, about 5 minutes. Drain and rinse off excess salt with water. Place in a small bowl and mash together with garlic and ginger into a coarse paste; set aside. Separate the strands of rice noodles. Set aside. Over high heat, preheat the wok until hot. Add half the oil and swirl it to coat the sides. When the oil is hot, add the beef; toss until the beef loses its redness, about 30-to-45 seconds. Remove to a bowl; set aside. Add remaining oil to wok. While the oil is warming add the black bean mixture; stir-fry until fragrant, about 10 seconds. Over high heat, add the onions and peppers; stir-fry until they begin to soften but are still crisp, about 1 minute. Add the rice noodles; stir-fry to coat the strands with seasoned oil, about 30 seconds. Add the white pepper, sugar and soy sauce; toss until evenly distributed. Return the beef; toss a few turns to mix in. Transfer to a serving platter. Serve immediately. the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolve Slice beef about 1 inch long 1/2 inch wide and as thin as possible. Mix the salt, sugar and soy sauce together and mix well, then ad the beef and marinate for at least one hour, longer for more flavor. Wash and slice the mushrooms, including stems. Slice the bamboo into thin strips; slice the scallions into 1 inch pieces; soak, rinse and drain the bean sprouts. In a seperate bowl, mix the cornstarch and beef stock together. Drain the beef reserving the marinade. Heat the seseme oil and stir fry the beef for 4 to 5 minutes. Ad the cornstarch mixture and remaining marinade, bring to a boil stirring constantly; ad the vegetables and simmer for 5 minutes longer. Cook noodles in boiling water for 4 to 5 minutes; drain thoroughly. Deep fry as needed draining on absorbent paper. Beat the egg adding 1 tablespoon water and pour onto lightly oiled skillet. Make a small thin omelet and slice into thin strips. Place cooked noodles on hot dish, top with beef mixture and garnish with the strips of omelet. k to turn. Notes ********** RECIPE ENDS ******** ClH9E CpH9E 9Xp~Z Cut meat in 1-inch cubes. Fry bacon until crisp. Remove from pan. Pour off all but 2 tablespoons drippings. Brown meat and onions in drippings. Transfer to crockery pot along with bacon. Add vinegar and brown sugar to pan drippings. Cook 1 minute, stirring. Pour in wine. Bring to a boil. Pour over meat. Season with salt, pepper, garlic, thyme, stock base and orange peel. Cover. Cook on LOW 8 hours. Turn to HIGH. Mix cornstarch with 1 tablespoon cold water. When pan juices are bubbling, stir in cornstarch paste. Cook, stirring until thickened. Garnish with parsley. Makes 6 servings. In a Dutch oven cook meat and onion in hot oil until meat is brown. Add the beer,water,tomato paste,paprika,salt,caraway seed and pepper. Cover;simmer 1 1/4 to 1 1/2 hours. Meanwhile, cut potatoes into 1" pieces. Add potatoes,UNDRAINED sauerkraut, and parsley to skillet. Cook,covered,about 20 minutes or until vegetables are tender. Cook,uncovered,10 minutes more or until mixture is thickened and most of the liquid is evaporated. Serves 4. Poly :-1.00 Mono :-1.00 Oven Temp:0 Dredge meat in seasoned flour. Shake off excess. Heat oil in large frying pan. Brown meat well. Transfer to crockery pot. Pour water into frying pan to loosen drippings. Add to crockery pot with tomato sauce, garlic and vinegar. Plae cinnamon stick, cloves, and allspice in a tea ball or cheesecloth. Add to pot. Cover. Cook on LOW 8 to 10 hours, or until very tender. If necessary, cook down pan juices. Add walnuts and lemon juice. Heat to serving temperature. Serve over buttered toast. Makes 12 servings. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Mrs. Harold T. Cook Select a 1/2 inch think flank or top round steak. trim away all fat then partially freeze until firm. Slice across the grain in a 1/4 to 1/2 inch wide strips. Place meat strips in a shallow dish or heavy plastic bag. Add soy or terriyaki sauce to cover meat. If desired onion or garlic powder or Worcestershire sauce may be added. Toss to coat each piece. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. oven (175 to 200 degrees) or slowly smoke-cook in smoker until meat is completely dried. Store in air-tight container. Serve as a snack or appetizer. eep almost indefinitely without spoilage. ***NOTE*** Culinary ash is made from burning the wood of certain trees until there is only ash left. Many types of trees and bushes found in the Southwest can be used; the Navajos use juniper primarily and the Hopis use green plants Marinate 1 hour or overnight. Bake in oven 150 to 170, overnight for 10 - 12 hours. neral content. When used in cooking, it increases the food's nutritional value. When culinary ash is mixed with boiling water and corn,the alkaline level in the ash reacts with the corn and changes it to a more intense color. After the water has cooled, the corn changes again - to something close to its original color. If you live in an area where culinary ash is difficult to obtain, baking soda can be used as Blend soy sauce, green onions, sugar, oil, cornstarch, garlic and ginger in small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Cover and set aside. Slice beef into 1/8" thick strips about 4" long and 1" wide. Thread onto bamboo or metal skewers keeping meat as flat as possible; brush both sides of beef with sauce. Place skewers on rack of broiler pan; broil to desired degree of doneness. g 11675 All-purpose flour ADD NOODLES TO A LARGE POT of boiling salted water. Stir and when it reaches a second boil, reduce to a simmer and cook for 1 minute longer. Drain. Rinse with cold water. Drain thoroughly. Cut meat against the grain in 1/4-inch thick slices. Mix beef marinade. Add beef strips and let stand for 15 minutes. In a medium bowl, mix together oyster sauce, dark and light soy sauces, chicken broth, sesame oil, sugar, and white pepper. Preheat a wok. Add 2 tablespoons of oil, 1 slice of ginger and garlic, and half of the salt; saute until fragrant. Increase to high heat, add beef; stir-fry until browned, about 2 minutes. Remove and set aside. Heat remaining oil in the wok over medium heat. Add the remaining ginger, garlic and salt. Pour in sauce mixture, stir and bring to a boil. Add noodles and toss to coat with the sauce. Add the bean sprouts, chives and return the beef; stir-fry. Pick out and discard ginger and garlic. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beef Medallions with Rosemary Sauce. Cut beef tenderloin into 3/4-inch slices. Heat 1 tablespoon margarine in 10-inch skillet over medium-high heat. Saute beef in margarine over medium-high heat 4 to 5 minutes on each side, turning once, until brown and center is medium rare. Remove beef to warm platter; keep warm. Cook and stir 1 tablespoon margarine, the cocoa, salt, garlic and rosemary in same skillet until bubbly. Gradually stir in wine. Heat to boiling; boil and stir 1 minute. Serve over beef. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. NOTE: Mixture can be stored in refrigerator up to 3 days. When using in rounds are brown, about 10 minutes longer. Heat oven to 350F. Brown meat; drain. Stir in salsa, corn, Miracle Whip(R) and chili powder. Layer 1/2 meat mixture, chips and cheese in 2-quart casserole. Repeat layers. Bake 20 minutes or until thoroughly heated. Top with shredded lettuce and chopped tomato, if desired. m pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, Mix the Salt, Saltpeter, spices and Sugar together and then rub into the Beef forcing it into the meat. Set into a pan, cover closely, and put into the refrigerator or a very cool place. Turn every few days for 3 weeks, then smoke over a barbecue pit or in a smokehouse -- over very low heat for 4 hours. It will keep well for some time in a cool place. To prepare, cover with cold Water and cook until tender. The length of cooking time depends on how long it was smoked. food processor. Mix tho * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are Greek pastry and they should be defrosted. Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan. ) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through. ) Bake in moderate oven (350 degrees F. ) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strawberries or other fruits in season on small wooden skewers. Saute for 3 minutes. Remove the bay leaf and cloves. Sprinkle on the sweetener and serve. Serves 4 One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3 Sodium: 37 Potassium: 39 Cholesterol: 0 Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Peas-defrosted Heat oil in a pot, add the meat and brown well on both sides. Remove the meat and pour out the fat. Replace the meat and add onion, carrot and Coca-Cola. Place over medium heat and cook 5 minutes. Add stock and salt, cover and cook for 1 1/4 hours or until meat is tender. Add the peas and cook another 5 minutes. 15744 Flour 1.00ts i 15744 Crushed mint leav Cut steak into 1-inch pieces; cut each in half. Reserve bone. Combine thyme, salt and pepper; sprinkle evenly over beef. Brown beef in hot oil in large skillet over medium-high heat. Stir in onion and garlic; continue cooking 1 to 2 minutes. Add broth, wine (or water) and steak bone. Reduce heat; cover tightly and simmer 1 1/4 hours. Stir in carrots and mushrooms; continue cooking, uncovered, 40 to 45 minutes, or until carrots are tender and sauce thickens slightly. Discard bone. Serve over hot, cooked noodles. Garnish with parsley, as desired. b 15745 Baking powder 2.00ts c 15745 Salt 1.00ts d 15745 Lard or shortening 2.00ts e 1574 Trim excess fat from beef cubes. Brown cubes in hot oil in Dutch oven over high heat(in 2 batches,if necessary). Add onions;brown lightly;add garlic. Stir in tomatoes,3 tbsp. parsley,thyme,salt and pepper. Add wine and beef broth to just cover;bring to boil. Reduce heat;cover and simmer 1 hour. Add mushrooms;cover and simmer 1 to 1 1/2 hours or until beef is tender. If desired,simmer,uncovered,last 10 minutes to reduce liquid. Add olives;heat through;stir in remaining parsley. Serve ragout with hot cooked noodles. Garnish with parsley. Makes 4 to 6 servings. c 15746 Grated ginger 1.00ts d 15746 Turmeric 2.00ts e 15746 Cayenne 2.00ts f Beef Roast with Spicy Chipotle Sauce. Make 1-inch-deep cuts with tip of sharp knife over entire beef roast. Push garlic slivers in cuts as far as possible. Remove stems from peppers. Place peppers and onion in blender or food processor. Cover and blend, or process, until smooth. Spread half of the pepper mixture over beef. Cover and refrigerate at least 2 hours. Cover and refrigerate remaining pepper mixture. Heat oven to 325 degrees. Place beef, fat side up, on rack in shallow roasting pan. Insert meat thermometer so tip is in center of thickest part of beef and does not touch fat. Roast to 5 degrees below desired doneness (see Timetable for Roasting Beef in Recipe File Information). Mix remaining pepper mixture and sour cream. Heat over medium heat to boiling, stirring constantly. Slice beef thinly and serve with pepper sour cream sauce. ONS: Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for on Sandwich or roll steaks should weigh about 6 oz each. Pickles, Salt Pork or Bacon should be cut into long thin strips. Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. ns. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Simmer vinegar, water, lemon juice, sugar, dill weed, salt and white pepper 10 to 15 minutes. Cool. Toss with beef and onion. Chill. Drain, reserving marinade. Place greens in bowl. Top with beef and onion. Combine sour cream with reserved marinade. Toss with greens and beef. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. Mix all ingredients. ABOUT 2 CUPS FILLING (ENOUGH FOR 4 SANDWICHES); 395 CALORIES PER 1/2 CUP FILLING. d for you by Karen Mintzias Notes ********** RECIPE ENDS ******** ca-11d0-8152-00aa00bf9457} InProcServer32 C:\PROGRA~1\ONMSN\msnvuext.dll ThreadingModelApartmentG {71c5f890-11ca-11d0-8152-00aa00bf9457} InProcServer32 C:\PROGRA~1\ONMSN\ms Combine Pace Picante Sauce, oil, vinegar, oregano and garlic; mix well. Place beef in plastic bag; pour half of Pace Picante Sauce mixture into bag. Close bag securely; chill at least 1 hour or up to 12 hours. Just before serving, arrange meat and vegetables on serving platter. Pass remaining dressing and serve with additional Pace Picante Sauce. OWS\SYSTEMQ {166B1BC8-3F9C-11CF-8075-444553540000} _DShockWaveT ProxyStubClsid {00020420-000 To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in soy sauce and lemon juice, then salt and pepper. Turn mixture into a serving dish. Preheat broiler. Grease a broiler pan. Trim and cut meat in 1/2" cubes. Thread (not too tightly) onto 8 bamboo skewers, leaving a space at each end for holding. Cover ends with small pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. -1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large bowl combine ground beef, salts and pepper. Mix well, cover and refrigerate. On second day mix again. Refrigerate. On third day mix again. Refrigerate. On fourth day shape into 5 rolls, about 1-1/2" X 10" Spray broiler rack with Pam. Lay rolls on rack, place on lower oven rack. Cook at 150F for 8 to 10 hours. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. * Cut in 2 to 3-inch lengths Place short ribs on a broiler pan. Broil until well-browned to remove excess fat. Transfer to crockery pot. Saute` onion in butter until limp and golden. Pour in catsup, soy sauce, vinegar and brown sugar. Heat until blended. Pour over ribs. Cover. Cook on LOW 8 hours. Makes 4 servings. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. Notes ********** RECIPE SOUP: Wash meat; place in large kettle; add onions and celery (include tops), salt, pepper and water. Cover; bring to a boil; then skim off scum. Reduce heat so meat just simmers; then cook 1 1/2 hours. Add carrots, tomatoes, and parsley; cook 1 hour or until meat is tender. Meanwhile, make liver balls. LIVER BALLS: Combine liver with bread crumbs, flour, eggs, parsley, salt, pepper, marjoram, mace and garlic. Let stand until soup is done; then shape into balls about the size of golf balls. Remove tender meat, bone, and carrots from soup; cut meat and carrots into bite-sized pieces; return to soup. Then bring soup to a boil; drop in liver balls, cover; cook 10 minutes. Serve. L GARNISHES --------- 0.00--------- m 12542 Lettuce; shredded 2.00c n 12542 Grated lo-fat cheddar cheese 1.00c Preheat oven to 350 deg. Trim beef and brown in a skilet in hot oil. Transfer beef to a casserole and brown onions in oil. Add garlic, mustard, and flour. Stir in ale and add the bouquet garni ingredients, tying them in a small piece of cheesecloth. Add salt, sugar, and nutmeg. Pour sauce over browned beef. Cover casserole and place in the oven for 2 hours. r 12542 Avocado; diced 0.00 This is our all-time favorite beef stew!. Cook and stir beef in oil in 12-inch skillet or Dutch oven about 15 minutes or until beef is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until beef is almost tender. Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetables are tender. Remove bay leaf. Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 6 SERVINGS; 430 CALORIES PER SERVING. 1.50tb d 12543 Bay leaf This is our all-time favorite beef stew!. Title :Sweet Potato Soup Serves :4 KeyWords :Potatoes /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stew meat until tender, add vegetables and spices. Cook until vegetables are done, strain off one cup of stock from stew, thicken slightly with beef roux mixture. Pour back into stew and let simmer until ready to serve (about 1/2 hour. ) Remove cloth bag of spices. Makes 6 servings. 0 c Chopped pecans Instructions: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato SERVE WITH PILAFF, SEASAME COATED BREAD, SALAD W/FETA Cut meat in 1-inch chunks. Melt butter in large frying pan. Brown meat. Transfer to crockery pot. Stir drained onions and brown sugar into frying pan. Cook over medium high heat, shaking pan, until glazed. Transfer to crockery pot. Add wine, water, tomato paste and vinegar to frying pan. Stir to loosen drippings. Pour over meat and onions. Place pickling spices and cloves in a tea ball or cheesecloth bag. Add to pot. Season with garlic, salt and pepper. Cover. Cook on LOW 8 hours. Thaw peas. Add the last half hour of coking. Cook down juices until slightly reduced. Serve in ramekins. Makes 8 servings. NOTE: Pickling spices and red wine vinegar punctuate this Greek stew. Round out the Aegean munu with pilaff, & salad w/feta cheese. ERVING. To Microwave: Arrange potatoes on microwavable paper towel in microwave oven. Microwave uncovered on high 6 to 8 Put the bones in a large kettle and cover them with cold water. Bring t a boil for 2 minutes and drain. Return the bones to the kettle and add 3 quarts of water, the onions, carrots, celery, bay leaf, thyme, peppercorns and parsley. Bring to a boil and simmer for 4 hours, skimming the fat and foam from the surface. Strain the stock and discard the solids. Leftover stock can be frozen. r tightly and microwave on high 3 to 5 minutes until hot. Stir in half-and-half and pecans. * Sirloin Steak is to be boneless and sliced into thin strips. Stir oil and meat in 2-Qt casserole until beef is coated. Cover and micro- wave on high (100%)) until meat is no longer pink, 4 1/2 to 5 Minutes. Remove meat from casserole; reserve meat and juices. Add mushrooms and onion to meat juices. Cover and microwave until mushrooms are tender, 5 to 6 minutes. Shake water and flour in tightly covered jar; stir into mushrooms. Sprinkle with dry mustard, salt and pepper. Microwave uncovered to boiling, 30 seconds. Boil until thickened, 1 minute. Stir in reserved meat, then sour cream. Microwave uncovered until hot, about 1 minute. Serve over hot cooked rice or hot cooked noodles. tand for 1 hour. (Or without cooking, soak the beans overnight. ) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. In a heat-resistant, non-metallic, 10-inch skillet place 1/4 cup oil and heat on top of a conventional range. Add crushed garlic and chopped onions to hot oil. While onion is browning, combine flour, salt and pepper in a paper or plastic bag and coat beef slices. Brown coated beef slices in hot oil with onion and garlic. When beef slices are browned, add all remaining ingredients, except sour cream, to beef mixture. Stir to combine. Heat, uncovered, in Microwave Oven 5 minutes or until beef is tender. Add sour cream to beef mixture, stirring constantly. Heat, uncovered, in Microwave Oven an additional 2 minutes or until heated through. Diabetic Side Dishes Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice steaks diagonally across the grain into 1/2 x 1-inch strips and place in a shallow pan or large bowl. Mix remaining ingredients and pour over meat. Let marinate 1 to 2 hours, turning 3 or 4 times. Thread strips on skewers and grill until meat reaches desired degree of doneness. Yield: 12 servings Chili powder; Instructions: Preheat oven to 450 degrees. Scrub potatoes well and cut in 1/8" slices. Coat a non-stick ba Cook and stir meat in Dutch oven until brown. Drain off fat. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer 15 minutes, stirring occasionally. Divide mixture among four 1-quart freezer containers (about 3 cups in each). Cool quickly. Cover and label; freeze no more than 3 months (see note). Use freezer mix in the recipes that call for it. ining seasonings and bake 10 minutes until crisp. Serve immediately. Boil tongue with other ingredients until tender, about 2 hours. Cool. Remove outside skin and roots. Slice thin. Save broth. Make Sauce. H/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 101; CHO: 0mg; CAR: 19g; PRO: 1g; SOD: 6mg; FAT: 3g Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master. Notes ********** RECIPE ENDS ******** stand 5 minutes before serving. Granish with tomato and parsle In a measuring cup, combine beef stock, gin, vinegar and juniper berries. Set aside. Brush or rub steaks with vegetable oil. Press pepper onto the steaks and season with salt. Heat a medium-sized cast-iron or heavy skillet over high heat until nearly smoking. Place steaks in the heated pan and cook for 2 to 3 minutes per side, or until browned on the outside but still pink inside. Transfer steaks to a plate and keep warm. Reduce the heat under the skillet to medium and add the reserved stock mixture to the pan. Cook, stirring to scrape up any brown bits on the bottom of the pan, until reduced slightly, 1 to 2 minutes. Place the steaks on individual plates and spoon the sauce over. Serves 2. maining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until cr COAT BEEF THOROUGHLY. Marinate 10 minutes. Heat 1 1/2 tablespoons peanut oil in a wok over a high flame and stir-fry the beef long enough to brown it lightly. Remove from wok and drain. In the remaining 1 1/2 tablespoons of oil, stir-fry the asparagus for a few seconds to coat it. Add salt and chicken broth and boil until the asparagus is tender-crisp (about 1 minute). Add the beef and toss it with the asparagus to combine them. Serve the beef immediately. 3862 Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Trim and discard fat from beef. Cut beef across the grain into 3- by 2- by 1/4-inch slices. Combine marinade ingredients in a bowl and add beef; stir to coat. Cover and refrigerate for 2 hours. Combine sauce ingredients in a bowl; mix well and set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add half the bean thread noodles and deep-fry for about 5 seconds or until they puff and expand. Turn over and cook other side. Lift out and drain on paper towels. Cook remaining noodles. Place noodlen on a serving platter, pressing down on noodles to flatten slightly; set aside. Remove all but 2 Tablespoons oil from wok. Add beef, 6 or 7 pieces at a time, and cook for about 1 to 1 1/2 minutes on each side or until done to your liking. As beef is cooked, transfr it to a bowl; set aside while cooking remaining beef. Return all beef to wok and place over medium heat. Pour sauce over beef and cook, stirring to coat well, for 2 minutes. Spoon beef over noodles and srinkle with green onion. Serve hot. Tips: Adjust the amount of Tabasco sauce to taste. For a spicier flavor, substitute sweet bean sause for hoisin sauce. Stir in pineapple juice until desired consistency is reached. Fold in pineapple tidbits and marshmallows. 6. Beef with Marinated Peppers and Goat Cheese. Prepare Marinated Peppers. Cut beef steak with grain into 2-inch strips. Cut strips diagonally across grain into 1/4-inch slices. (For ease in cutting, partially freeze beef about 1-1/2 hours. ) Cook and stir beef in margarine in 10-inch skillet over low heat until brown. Drain Marinated Peppers, reserving marinade. Stir reserved marinade and onions into beef. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until beef is done. Mix water and cornstarch. Gradually stir into beef mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in Marinated Peppers; heat until hot. Serve over rice. Sprinkle with chevre cheese. n 12539 -parsley 0.00 o 12539 To 2 pounds fresh garlic 1.75 p Prepare the meats in the usual way, removing all traces of fat, gristle and membrane, and cut into large chunks. Cut the onions into one-eighths. Scrub or scrape the carrots and cut them into 1/2 to 3/4 inch lengths. Toss with the meats, onions and carrots in the flour (which should be well-seasoned) and brown and seal, in batches, in sizzling hot frying pan barely filmed with dripping or well-flavoured oil. Transfer to a flameproof casserole. "Wash out" the frying pan with some of the stock and add it to the casserole. Add the rest of the stock, 2 tablespoons juice from the jar of pickled walnuts and the bay leaves. Season with salt and pepper and bring to simmering point. Cover and cook at 300 F (150 C) gas mark 2 for about 3 hours until the meats are very tender and the gravy is deliciously rich. Add the quartered or sliced walnuts to the beef. Check the stew for seasoning and cook for about 15 minutes more before serving. 3.00 in 9x5 inch loaf pan, combine soy sauce, lemon juice, garlic, ginger, oil, sesame seeds and onion. Thread meat on 18 to 20 six inch bamboo skewers, pushing the skewer in and out as though sewing. Place skewered meat in marinade, turn to coat all sides. Cover and refrigerate 4 hours; drain. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1. 5 to 2 minutes; turn to broil 1 minute longer. Serve hot. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut meat into 1" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. Meanwhile in crockpot combine carrots, celery, onion, green pepper, and parsley. Add broth, undrained tomatoes, spagetti sauce, barley, basil, salt, and pepper. Stir in browned meat. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2-5 hours. Skim off fat. Make 5 cuts partially through loaf of Spam and place loaf in dish. Drain fruit, saving In large casserole combine ground beef, onion, garlic, and oil. Microwave at high until meat is no longer pink, stirring once during cooking. Drain. Add remaining ingredients. Cover. Microwave at high till spaghetti is done (around 20 to 25 minutes). Stir occasionally. oaf and sweet potatoes. Bake at 350 F for 25-30 minutes, basting with juice during baking. Serves 3-4. Notes ********** RECIPE Cut cabbage into quarters. Remove and discard the tough central stalk. Shred the cabbage and put it into a large mixing bowl. Peel and finely chop the onion and add it to the cabbage. Cut the parsnip and apple into small pieces, peeling them first if you wish, and add them to the bowl. Drizzle on the honey. Add a good seasoning of salt and pepper and scant 1/2 teaspoon caraway seeds. Sprinkle on the vinegar , use 3 tablespoons if the apple you are using is the dessert variety, just 2 tablespoons if it is a cooking apple. Mix everything together well using your hands -- a little messy, but spoons are not as effective -- then pile the mixture into a buttered casserole. Lay a sheet of thickly buttered greaseproof paper directly on top of the vegetables and cover the casserole with a well fitting lid to prevent drying out. Cook at 300 F (150 C) gas mark 2 for about 2-1/2 hours until the vegetables are beautifully tender, if possible stir the mixture once or twice as it cooks. Remove the greaseproof paper and check seasoning immediately before serving. Serve the vegetable mixture just as it is, or top at the last minute with 1/4 pint cold creamy yoghurt or soured cream into which you have stirred a few bruised and lightly crushed caraway seeds. Or hand round the bowl of flavoured cream separately, so that those who want it can help themselves. For 1/2 pie, use 1 1/2 qt. round or 1 qt. Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle, 16 x 10 inches. Cut into 2-inch squares, cut squares diagonally into halves. Spread with melted margarine/butter; sprinkle with sesame seeds. Separate and place on ungreased cookie sheets. Bake until brown, about 8 minutes. In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, baking powder, eggs, mustard and beer until smooth and well belnded. Let batter stand 10 minutes. Dip Suggested Veggies 'n' Things into bater, then carefully drop into hot oil. Fry, turning once, until golden brown; drain on paper towels. Serve warm. Makes about 4 cups vegies 'n' things. Preheat Oven to 450 degrees F. Sift dry ingredients together. Cut in shortening until it has cornmeal consistanch. Stir in beer, knead lightly, roll out to 1/2-inch thickness. Bake 10 - 12 minutes or until golden brown. Makes 12 to 15 biscuits. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grease 9x5x3" loaf pan. Mix flour, salt, baking power; combine with beer and honey in large bowl. Stir together until well mixed. Spread batter in prepared pan. Bake at 350f for 45 min or until browned and a wooden pick comes out clean. Turn out on cooling rack. Cool completely before slicing. Water 8.00 All Spice Balls 6.00 Cloves 1.00 Stick Cinnamon 0.00 --------- COLD BRINE --------- 0.00 --------- HOT SYRUP Remove tops from beer cans with can opener; lightly oil insides. Sprinkle soda on dates. Heat beer to boiling and pour over date/soda mixture; set aside to cool. Cream together butter, maple syrup, vanilla, and eggs. Stir in flour. Add nuts and cooled date mixture. Spoon batter into cans, filling only 1/2 full. Bake with cans standing up on cookie sheet, at 350 degrees for 15-30 minutes; look for tops to split and test for doneness. Do not cut bread for 1 day; bread may break up, if it is sliced while still warm. ain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool. Notes ********** RECIPE ENDS ******** nserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to In a deep bowl, crush the garlic to a paste with a pestle or the back of a spoon. Beat in the Worcestershire, Tabasco, mustard and salt. Next, stir the mixture constantly, pour in the beer in a slow, thin stream. After the ingredients are well blended, beat in the cheese, a cupful at a time, and continue to beat until the mixture is smooth. Pack the beer cheese tightly into a 2-cup mold or an earthenware crock. Cover with a lid or foil and refrigerate for at least 24 hours before serving. NOTE: Beer cheese is traditionally served with crisp crackers as a first course or an accompaniment to drinks. Notes ********** RECIPE ENDS ******** on earth. Serve with corn tortillas, (not those woosie flour kind), "Gold" Tequila (in a shot glass with 1 drop of Tabasco Sauce) and a fire extinguisher. About 3-1/2 minutes before serving bend over and kiss your ass good-bye. * Use Cheddar Or Monterrey Jack cut into 1/4-inch Cubes. (4 oz) Cook and stir onion in margarine in 2-quart saucepan until tender. Stir in beer, carrot and celery. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir in remaining ingredients except sour cream and cheese. Heat to boiling; reduce heat. Cover and simmer for 30 minutes. Remove from heat; stir in sour cream. Sprinkle with cheese. 14577 -to 10.00 Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit The 1 teaspoon salt. When you cook these vegetable-flavored pastas, the bright colors will. Place beets, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in beet mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour. ) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 160 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* Notes ********** RECIPE ENDS ******** The color of caviar - fish roe - ranges from golden yellow to red,. Cook fettuccine as directed in recipe or on package; drain. Heat remaining ingredients except caviar over low heat, stirring constantly, just until hot. Toss with hot fettuccine. Spoon caviar on top. 4 SERVINGS (ABOUT 2/3 CUP EACH); 235 CALORIES PER SERVING. JOY!!! 5ts e 18235 Baking soda 1.00ts Coarsely Shred Beet Greens To Measure 2 C. Set Aside. Leave Root & 1 Inch Of Stem On 2 Beets, Reserving Remaining Beets For Another Time. Scrub With A Brush & Set Aside. Place Beets in A Small Saucepan & Add Water To Cover & Bring To A Boil. Cover, Reduce Heat & Simmer 20 Min. OR Until Tender. Drain & Let Cool. Trim Off Beet Stems & Roots & Rub Off Skins. Cut Each Beet Into 8 Wedges. Set Aside. Peel & Section Orange Over A Medium Bowl, Reserving Juice & Membranes; Set Sections Aside. Squeeze Membranes Over Bowl To Extract Juice. Discard Membranes. Add Orange Sections, Beets & Apples. Toss Gently & Set Aside. Combine Oil, Vinegar, Sugar, Salt & Garlic in A Jar. Cover & Pour Over Beet Mixture. Toss Well. Arrange 1/2 C. Shredded Beet Greens On Each Of 4 Salad Plates. Top With Beet Mixture; Sprinkle With Sunflower Seeds. Serve At Room Temperature OR Chilled. (Fat 6, Chol. 0) m 18236 Egg 1.00 VINAIGRETTE Peel onions, trim root and top ends. Halve onions from top to bottom,then slice lengthwise into thin julienne strips, about 2 inch long, 1/8" by 1/8" thick. Place onions in a glass bowl or other microwave safe container; season with salt and pepper. Add olive oil and vinegar. Marinate 20 minutes. BEETS Peel, trim and cut onion as for vinaigrette. combine onion and butter in a 1 quart glass baking dish. cover with plastic wrap and pierce twice to allow steam to escape. Cook on 100 percent power for 1 minutes in a microwave oven. Reserve. Wash and peel beets; trim root and stem ends. Slice 1/8th inch thick; cut slices into 1/8 inch strips. Julienne strips should be the same size. Salt and pepper, toss gently. cover with vented plastic and cook on high, stirring occassionally, 7-8 minutes or until almost tender. Sprinkle with sugar,toss gently, and cook on high for 7-8 more minutes or until the liquid has a syrupy consistency. Remove dish from oven and let stand, covered,2-3 minutes. Adjust seasoning if necessary. Cover bowl containing onion vinaigrette with plastic wrap. Cook on high foor 5 minutes or until onions soften slightly. Spoon hot vinaigrette onto four to six plates, arranging onion in a ring. Divide the beet mixture among the plates, mounding it in the center of each ring of onions. Sprinkle with chives or parsley. Makes 4-6 servings. slowly to a boil. Cook until slightly thickened. Pour into hot s Prepare Chicken: Trim excess fat from chicken; remove wing tips. Mix mixture for skin; rub chicken inside & out with it. Leave uncovered at room temperature, while coating is absorbed and dried. Repeat if necessary. Stuffing: In hot wok, heat peanut oil to smoking. Stir-fry ground pork 2 minutes; add mustard green, ginger & sugar; stir-fry 1 more minute. Remove & cool. Lotus Leaves: Number of leaves depends on their size & that of chicken. Reduce heat under boiling water to simmer, & steep leaves for 3-5 minutes, until wet through & pliable (no longer or leaves may shred). Now soak in cold water for 10 minutes, or longer, until time to use them; open folded leaves in cold water to wash them. Wrap Chicken: Preheat oven to 550 degrees. Stuff chicken with pork mixture. Cut hard center out of lotus leaves, then slit along fold about 3" on each side of center, so cut away center can be overlapped. Wrap chicken in 3 layers of lotus leaves. Tie securely with piece of cotton or fiber string (don't use nylon; it might melt). Spread soft, wet modeling clay about 1/2" thick on sheet of newspaper. Bring clay pack around chicken & seal. Remove newspaper. (Use foil if clay unavailable. ) Roasting: Place clay-covered chicken on rack in shallow roasting pan in preheated oven. Bake for 1 hour; reduce heat to 350 degrees & bake for another 1 1/2 hours. Serve: Present fired clay chicken to table. Crack clay with suitable object, allowing some of steam to escape before you proceed. Remove clay; carefully cut open lotus leaves with scissors. Chicken will be very soft & tender; break apart to get at stuffing. Serve guests, or invite them to pick with chopsticks. 0.75c g 15721 Eggs 3.00 h 15721 Salt 1.00ts i COMBINE ALL INGREDIENTS for the crepes, except the butter. Whisk well and pass through a fine strainer. Let rest 1 hour. Add butter before cooking the crepes. Cook the crepes and be careful not to brown them. Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out). Fill with a spoonful of caviar and sour cream. Pull the edges of the crepes up to form small purses and tie with a chive. Serve warm or at room temperature, lightly brushed with butter. These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task. The result is beautiful, however, and worth the extra effort. 1.00c e 15722 Bisquick 0.50c f 15722 Eggs 3.00 Cut each eggplant lengthwise into 4 equal pieces. Heat oil or ghee in a pan and fry eggplant pieces until brown and tender. Drain on paper towels. In another pan, heat the 2 Tblsp. oil or ghee. Add cloves, cardamon, cinnamon. Fry for 1/2 minute. Add turmeric, cayenne, yogurt and salt. Reduce heat and simmer for 2-3 minutes. Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish. qt Small gherkins 1-2" long 3.00 c Sugar 1.00 qt Vinegar 2.00 tb Whole allspice 1.00 tb Celery seed 2.00 tb Broken cinnamon sticks 2.00 tb Whole cloves 0.50 c White mustard seeds Instructions: Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place. Drain. Oil for deep frying Confectioners sugar mixed with ground cinnamon Pour the flour and salt into a bowl and make a crater. Into the crater put the eggs, sugar, butter and beer. Mix well with a wooden spoon, then turn out of bowl onto a heavily floured surface. Knead until mixture is a firm dough. Let stand, covered, for 1 hour. Roll out the dough on a floured surface to a thickness of about 1/4 inch (1/2 cm). Use a cutter or knife to cut the dough into any shapes you wish: squares, rectangles, crescents, hearts etc. Heat the oil to 375 F. (190 C). Fry the fritters in hot oil for about 3 to 4 minutes turning to brown on both sides. Remove when they are the proper shade of golden brown. Drain on absorbent paper and sprinkle with a mixture of confectioner's sugar and cinnamon. These may be served as dessert; but they are also delicious at breakfast or for between-meals snacks. Yields 2 4. bubbles. Add more syrup if necessary. NOTE: As this is a tart rather than a cheesecake, you should use an 8-inch tart pan or flan ring. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cheese, sugar and lemon juice until the mixture is light and fluffy. Add the eggs, one at a time beating well after each addition. Beat until very smooth after the last addition. Stir in the cream and pour mixture into the prepared crust. Brush the top of the tart with an egg and 1 TBLS of confectioners sugar that has been beaten together. Bake for 25 minutes or until set. Cool to room temperature and then chill before serving. and baking mix to 1/2 c. Divide remaining ingred amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. r 1 minute more. Spoon over roast as directed and pass remainder with roast. Wash endive and chicory in cold water and dry. Cut off bottom of endives, separate leaves and split lengthwise. Cut chicory in 1/2-inch pieces and add to endives in salad bowl. Combine mustard, lemon juice and walnut oil, adding fresh ground pepper to taste. Add to salad and toss well. Sprinkle walnuts on tip and toss lightly once more before serving. nife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Us * Peppers should be seeded and cut into 6 strips each. Cut bell pepper strips crosswise into halves. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or round pan 9 X 2-inches. Sprinkle with cheese, olives and red pepper. Set oven control to broil. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. inutes. Add shrimp, cover and continue to simmer for 3-5 minutes longer or until pork is no longer pink and shrimp is cooked. Remove from heat and Full title: belles d'espagne en brochetts beurre blanc. Marinate de-veined and peeled shrimp and scallops in olive oil, brandy, Herbs de Provence and salt and pepper for one hour. Remove shellfish from the marinade. Sprinkle with bread crumbs. Broil on each side for 4 minutes. Add lemon juice before serving. Serve with Beurre Blanc on the side. BEURRE BLANC: 1. Place 2 tbs. of butter in a pan with the shallots and saute for 3 minutes. Add white wine and bay leaves. Reduce by 1/3 and add salt and pepper to taste. Remove from stove. Slowly add remaining butter. Return to stove, whisk well, and beat thoroughly. Keep the sauce warm, but do not boil. Serve sauce on side with brochettes. This recipe, one of our specialties, was served to President Reagan when he visited Le Cirque. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain. This is one of Jerry's Favorite flavors, but they never figured out how to make it in large batches. It's sold only in their downtown store. Cut the cantaloupe in half and clean out the seeds. Scoop the fruit into a mixing bowl, add the lemon juice, and mash until the fruit is purred. Drain the juice into another bowl and reserve. Cover the melon puree and refrigerate. Prepare the sweet cream base and whisk in the fruit juice. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the cantaloupe. if more juice has accumulated, do not pour it in because it will water down the ice cream. Continue freeziung until the ice cream is ready. Makes 1 generous quart. Variation: COCONUT CANTALOUPE: Use half the amount of cantaloupe and lemon juice asked for in step 1. Add 1 cup coconut cream, such as Coco Lopez, to the Sweet cream Base in step 2. Complete the recipe as directed. ted by The best way to capture the elusive flavore of summertime. Ben and Jerry prefer small peaches because they have more flavor and less water than the larger ones. Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl. Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes. Remove the peaches from the refrigerator and drain the juice into another bowl. Return the peaches to the refrigerator. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Add the peach juice and blend. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens (about 2 minutes before if is sone) add the peaches, then continue freezing until the ice cream is ready. Makes 1 generous quart. Notes Using a sharp knife, cut the candy bars into 1/2 to 1 inch chunks. You should have about 1 cup. Place the chucks in a bowl, cover and freeze. Whisk the egg in a mixing bowl until lihgt and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Tranfer the mixture to ice cream maker and freeze following manufactorer's instructions. After the ice cream stiffens (about 2 minutes before it is done) add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart. Variation: COFFEE HEATH BAR CRUNCH: Omit vanilla and substitute 3 tb. good quality freeae-dried coffee. Add 2 tb coffe with the cream and milk, and add the remaining 1 tbls coffee with the candy( after the ice cream stiffens. es or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey. 15788 Pineapple Juice Kiwi Ice Cream is one of Ben and Jerry's more exotic, subtle flavors for the true connoisseur. Peel the kiwis and mash them in a bowl until pureed. Stir 2 tablespoons sugar into the fruit, cover, and refrigerate 1 hour. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in 1 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. pour in the cream and whisk to blend. stir in the kiwis. Transfer the mixture to an ice cream Maker and freese following manufacturer's instructions. Makes 1 quart. Butter, cold, cut into 0.00 -pieces 0.25 c Seeded and diced tomatoes 1.00 sm Jalapeno pepper, seeded and 0.00 -minced 2.00 tb Minced red onion 2.00 tb Chopped cilantro 0.25 c Rice vinegar 0.12 ts Freshly ground black pepper 0.25 ts Coarse salt Instructions: Cut raw kernels off co Combine the coarsely chopped chocolate, pecans, walnuts and chocolate covered almonds in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the cream mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready. Makes one Generous Quart. Note: "New York Super Fudge Chunk was developed as a regional flavor for the sophisticated New York palate. After coming up with several variations in our Burlington lab,we packed the samples in dry ice and shipped them by bus to our New york consultants, a group of musicians on Manhattan's Upper West Side. Following several weeks of refinement and discussion, we all agreed on this final recipe- a chocolate lover's dream. " s should be done when the temp is 35 to 50 degrees. Good luck. This recipe for Orange Cream Dream is easy to make and very refreshing. it brings back memories of waiting for the ice cream man on warm summer evenings. Prepare the Sweet Cream Base. Add the juice concentrate and vanilla and blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes one generous quart. Rinsed And Drained 0.00 000007 2016 Sweet on Ben and Jerry have been making Oreo Mint ever since they opened their first store in the gas station. it was their top-selling flavor for a long time and was only recently nudged out of first place by Heath Bar Crunch. Place the cookies in a bowl, cover and refrigerate. Whisk the eggs in a mxing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. add the peppermint extract and blend again. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. 2.00ts 2017 Salt 0.50ts If you really like plums, this is the flavor to try. The recipe works well with any variety of plum, as long as it's fresh ( and ripe!) Combine the plums and sugar in a bowl and mash until pureed. Cover and refrigerate 1 hour. Prepare the sweet Cream Base. Drain the juice from the plums into the cream base and blend. Return the plum puree to the refrigerator. Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens ( about 2 minutes before it is done) add the plum puree, then continue freezing until the ice cream is ready. Makes 1 generous quart. Ketchup 1.25 c Hot water 0.00 --------- REST OF INGREDIENTS --------- 1.00 c Sliced carrots 1.00 Green pepper cut in 1"square 20.00 oz Can unsweetened pineapple; 0.00 chunks 0.25 c Sugar 0.25 c Cider vinegar 2.00 tb Cornstarch 0.25 c Compare to other fresh fruit, raspberries are intensely flavorful and very tart, so to make ice cream you need less fruit and more sugar. Toss the raspberries, 3/4 cup sugar, and the lemon juice together in a bowl. Cover and refrigerate for 2 hours, stirring every 30 minutes. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in thr remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the heavy cream and milk and whisk to blend. Drain the juice from the raspberries into the cream mixture and blend. Mash the raspberries until pureed and stir them into the cream mixture. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. NOTE: If you prefer a chunkier raspberry ice cream, return the raspberries to the refrigerator after pouring off the juice. After the ice cream stiffens, about 2 minutes before it is done, add the whole raspberries. This can be made ahead of time and reheated later. Notes ********** RECIPE ENDS ******** 6202 Green pepper, seeded and cut 1.00sm 6202 into 1 inch pieces 0.00 6202 Carrot, thinly sliced 1.00md This is Ben and Jerry's most popular base, has creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit,cookies and candy. Whisk the eggs in a mxing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart. 6202 Cornstarch 2.00ts This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all!! Pour the cream into a mixing bowl. Whisk in the sugar, a lttle at a time, then continue whisking until completely blended, about 1 minute more. Pour the half and half and whisk to blend. Makes 1 quart. 6202 White wine vinegar This recipe makes a less creamy, less rich ice cream. Ben likes the slightly cooked flavor of the sweetened condensed milk. Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended. Makes 1 quart. 0.50ts 6203 Garlic, minced 1.00cl 6203 Bread crumbs Ben's Chocolate Ice Cream is about as rich as they come. The pinch of salt helps to bring out the chocolate flavor. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the milk and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk the eggs in a mixing bowl until light anf fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. Makes 1 generous quart. VARIATION: Chocolate Almond- Add 1 cup roasted whole almonds (salted or unsalted) after the ice cream stiffens, about 2 minutes before it is done, then continue to freeze until the ice cream is ready. drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables ar Soak nuts in warm water for 4 hours or overnight. Drain, wash & drain again. Heat ghee in a large pot over moderate heat. When hot, but not smoking, add the spice seeds & sugar. Fry till the seeds darken & the sugar caramelizes. Add the ginger, chilies, spinach, nuts, coconut & salt. Cover, reduce heat to low & cook for 10 minutes. Uncover, gently turn the spinach over. Add water if necessary. Cook for a further 10 minutes. Stir in the nutmeg & heat through for 1 to 2 minutes. Garnish with lemon & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Notes ********** RECIPE ENDS ******** crust. Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust;flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle w Known as sesame seeds in most of the country, "benne" is the name southerners learned to call these seeds, which were brought from Africa by slaves. Toasting benne seeds develop their flavor and also gives these cookies a slightly crunchy texture. Heat oven to 375. Toast benne seeds on ungreased baking sheet until light brown, 10 to 12 minutes. Watch closely so they don't burn. In a large bowl, mix all ingredients. Drop dough by 1/2 teaspoonfuls 1 1/2 inches apart onto greased baking sheet. Bake at 375 until light brown, about 4-6 minutes. Cool about 2 minutes before removing from baking sheets to wire rack to cool completely. Store in tightly covered cookie tin when thoroughly cooled. Yield: about 6 dozen. 6142 Cut Into 2 Inch Chunks 0.00 6142 Green Onions 4.00 * Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. *** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Sweet And Sour Red Peppers Serves :2 KeyWords :Side Dish Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *self-rising flour can be used in This recipe. Charming German wreath-shaped cookies!. Heat oven to 400 degrees. Mix 1 cup sugar, the margarine, shortening, orange peel and eggs. Mix in flour. Shape dough by rounded teaspoonfuls into ropes, 6 inches long. Form each rope into a circle, crossing ends and tucking under. (This shaping method is easier than the traditional method of tying knots. ) Place on ungreased cookie sheet. Beat egg white and 2 tablespoons of sugar until foamy. Brush over tops of cookies. Press bits of red candied cherries onto center of knot for holly berries. Add leaves cut from green citron. Bake 10 to 12 minutes or until set but not brown; cool. ABOUT 6 DOZEN COOKIES. 75 CALORIES PER COOKIE. l in a large skillet with the garlic. When it's hot, add the peppers, sprinkled with salt, and stir so that all are coated with the oil. Cook over a brisk heat, shaking the pan occasionally until the pepp Cut chicken into 1 inch cubes. In large skillet over medium heat, saute chicken in 1 Tb oil, until chicken is lightly browned and cooked through, about 5 minutes; add 1/4 ts salt and pepper. With slotted spoon, remove chicken to large bowl; cool. Remove and reserve pan dripping in skillet. Tear spinach into bite size pieces. Place in bowl with chicken. Add the cut strawberries and onion. In small bowl, stir together vinegar, sugar, poppy seeds, the remaining 2 Tb oil, and the remaining 1/4 ts salt and the reserved pan dripping until well blended. Pour over salad and toss lightly to combine. per, and heap onto a serving plate. Notes ********** RECIPE ENDS ******** 2005 Trimmed fresh spinach 2.00lb 2005 Shredded coconut 0.33c 2005 Salt 1.00 Mix strawberries and sugar in medium bowl. Let stand 5 minutes, stirring occasionally. Divice between 2 large wine glasses. Pour 1/4 cup Champagne and 1/2 tablespoon cassis into each glass. Serve with Nutmeg Hearts. Serves 2, can be doubled or tripled. 2006 Whole cloves 1.50ts 000001 2006 Broken stick cinnamon Whether it's straw-, blue-, black-, or raspberries, they are all great. If you want to be fancy, buy fresh whipping cream and beat it up to a frothy lather. If you don't want to go to the trouble, buy a can of whipping cream. Clean and wash berries, then add whipped cream. Best fresh berries are quite dependent on weather conditions and time of year. Canned and frozen berries are always available. 000005 2006 Chopped onion You may use a mixture of any berries available to you -- except strawberries. Blackberries or boysenberries are nice for the bulk; a few raspberries add a delicious perfume. Measure 4 1/2 cups of mixed berries and toss them with the sugar and flour. Use the larger amount of flour if the berries are very juicy. Let stand while you make the dough. Mix the dry ingredients for the dough, leaving out the salt if you are using salted butter. Cut in the butter until the mixture looks like coarse cornmeal. Add the cream and mix lightly, until the dry ingredients are just moistened. The dry ingredients for the topping can be prepared ahead -- even several days ahead -- and kept refrigerated. The cream can then be added when you are ready to bake the cobbler. Put the berry mixture into a 1-1/2 quart gratin or baking dish. Make patties of the dough, 2 to 2-1/2 inches in diameter and 1/2-inch thick. Arrange them over the top of the berries. Bake in a preheated 375 F oven for 35 to 40 minutes, or until the topping is brown and the berry juices bubble thickly around it. Serve warm with cream to pour over it. People who don't ordinarily like dessert will often eat this. c Sugar 4.00 Bacon; Slices, Cut Up 0.75 c Vinegar Instructions: Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. You can personalize your milk shake by using a favorite ice-cream flavor. Place milk and topping or berries in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds longer or until smooth. 2 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING. to this is very good. Notes ********** RECIPE ENDS ******** are lightly browned. Transfer the seeds to a plate and allow them to cool. Reheat the grid Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Reserve 3 to 5 berries for garnish. Place remaining berries in blender or food processor. Cover and blend, or process, until smooth. Stir berries into gelatin. Refrigerate about 1 hour or until very thick but not set. Beat gelatin mixture on high speed about 4 minutes or until thick and fluffy. Beat 1 cup whipping cream in chilled medium bowl until stiff. Fold into gelatin mixture. Pour into springform pan, 9 X 3 inches. Refrigerate about 3 hours or until set. Run knife around edge of dessert to loosen; remove side of pan. Place dessert on serving plate. Beat 1 cup whipping cream in chilled medium bowl until stiff. Spread side of dessert with half of the whipped cream. Carefully cut cookies crosswise in half. Arrange cookies, cut ends down, vertically around side of dessert and press lightly. Garnish with remaining whipped cream and berries. Refrigerate any remaining dessert. 12 SERVINGS; 285 CALORIES PER SERVING. Serves 4. Mridula Baljekar, _The Complete Indian Cookbook_, CLB Publishing, London, 1993. ISBN 0-8317-1487-5. Typos by Jeff Pruett. Notes ********** RECIPE ENDS ******** able Stir Fry Pumpkin Seed Sal Store in cool, dry place for ten days. Shake vinegar and berries in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. Place a few berries in jar to identify, if desired. 2 CUPS VINEGAR; 6 CALORIES PER TABLESPOON. eal Thing) Generic Chili Recipe Genoa Salami Genoise Mousseline Cream together butter and sugar. Add eggs and crushed bananas. Combine well. Sift together flour, soda and salt. Add to creamed mixture. Add vanilla. Pour into greased and floured loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refridgerated. Yield 1 Loaf. ate Pudding Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Bring water and salt to a boil. Add rice; cover and remove from heat. Let sit for 5 minutes. Melt butter in skillet; saute' onion and celery until tender. In large mixing bowl, combine rice, celery, and onion with remaining ingredients. Pour into a greased 1 1/2 qt. casserole. Bake at 350 degrees for 1 hour. at :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit Baking soda, salt and Baking powder. This chocolate cake with its rich red-brown color, moist texture and. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, 3 round pans, 8 X 1-1/2 inches or 12-cup bundt cake pan. Beat all ingredients on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes, bundt cake 50 to 55 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers and bundt cake 10 minutes. Invert onto wire rack and cool completely. Frost rectangle or fill and frost layers with Chocolate Frosting or Caramel Frosting if desired. 16 SERVINGS; 250 CALORIES PER SERVING. To Microwave: Generously grease 16-cup microwavable bundt cake dish; coat with cornflake crumbs or graham cracker crumbs. Substitute 1/2 cup vegetable oil for the shortening. Pour batter into dish. Microwave uncovered on medium (50%) 15 minutes, rotating dish 1/4 turn every 5 minutes. Microwave uncovered on high 3 to 5 minutes longer or until top springs back and appears slightly moist. Let stand uncovered on flat, heatproof surface (not wire rack) 10 minutes. Invert onto heatproof serving plate. Notes ********** RECIPE ENDS ******** (If you don't, the flour will clump in the batter. ) Gradual Servings: 60 COOKIES Preheat oven to 400 degrees. *melted and cooled Cream butter and sugar together until light and fluffy. Add eggs, melted chocolate, and vanilla; mix well. Combine soda and flour together. Alternately add flour mixture and milk to egg batter, beating well after each addition. Drop by teaspoonfuls, 2" apart, onto ungreased baking sheets. Bake 8 to 10 min. , or until dull on top and firm to the touch. Remove cookies from sheets immediately and cool on rack. To frost: Melt chocolate and butter in saucepan; remove from heat. Stir in sugar, vanilla, and enough cream to become spreading consistency. Frost cookies after they are completely cool(but frosting should still be slightly warm). With table knife or small spatula, swirl frosting around top of cookie. Place a perfect pecan half on top before frosting is set. Let frosting set while cookies are on rack. Store in cookie tin, placing waxed paper between layers of cookies. Can be kept 5 to 6 days in a cool place. This recipe does not freeze well. Makes about 5 dozen cookies. X]vX]vW]tX]t[]s^^r^]q^]q^]p\[oZZlXXiVVgUUdSTcQR_OQ]PQ]RT^TVaVXbUWaSU_UWaVXbQS]OQ[RT^QT\MPXKNULPUQUZLPULPUKPSKPSKPSJORJORJOPJOPGMMGMLMSRV][Z`^X^ZSXTNSNKNHJLFNOHJKBGG=ED:FE:KI>QOCUSEWTF[WH_ZK`[Lb]Nd_Pg`QjcTldVneWofXri[ofXoeWshZxm_yn`uj\xk]|o_ we}sa|r`}sa~tb vd}sawm[vlZyo]}sa vb~ua}t`}t`}t`~ua vb{r^vmYvmYzq]}t`yp\wnZwnZ{r^ xd|s_yp\{r^ Dissolve Jell-O in boiling water. When cooled to room temperature, add cola, cream cheese, cherries, and nuts, if desired. Pour into 6-cup mold. Chill until set. Unmold to serve. r^zq]xo[zq]}t` In a large mixing bowl, beat margarine and sugars until light and fluffy. Add egg whites. In a medium size bowl, combine flour, baking soda, cinnamon and nutmeg; add to sugar mixture. Stir in oats, raisins and vanilla. Chill 1 hour. Preheat oven 350F. Roll a teaspoon of dough into a ball and place on an ungreased cookie sheet. Grease the bottom of a glass with margarine, dip glass in sugar and use to flatten ball of dough. continue, leaving adequate space between cookies. Bake 10 min. Cool on racks. Cal: 61, fat: 1 g. Firmly Packed Brown Sugar 1.00 ts Mustard Seeds 1.00 Stick Cinnamon 4.00 Whole Cloves 1.00 c White Wine Vinegar 3.00 Lemon Slices 1.00 md Tomato Cut Into Wedges 1.00 md Pattypan Squash, Sliced 0.00 Horizontally & Cut Into 0.00 Wedges 0.25 lb Green Beans, Cut Into 0.00 1 in. Pieces Measure spices into small saucepan; add vinegar. Cover; heat to a boil. Remove from heat; let stand while preparing tomato mixture. (Spices steep in vinegar just like tea. It's this separate brewing for spicy flavor that keeps the catsup a rich red color. ) Wash tomatoes. Mash in a large pan. Add onion and red pepper. Heat to a boil; cook 15 minutes, stirring occasionally. Put tomatoes through a food mill or a coarse sieve or colander. Add sugar to the tomato juice. Heat to a boil; then simmer briskly. Cook till you have only half the amount you began with. This should take 45 to 60 minutes. Strain spiced vinegar mixture into tomato mixture; discard spices. Add salt. Simmer about 30 minutes or until desired consistency. Stir often. Fill hot, sterilized jars; seal at once. Makes 2 pints. 1. Chol. O. Preheat oven to 375F oven. In a mixing bowl, blend butter and sugars. Add egg and vanilla, beat well. Blend flour, wheat germ, soda and salt. Stir in batter, then add chips and raisins. Drop small spoonfuls of batter on to greased cookie sheets. Bake 10 to 12 minutes or until golden brown. MAKES: 3 dozen 9018 Hungarian Paprika) 0.00 9018 Tomato S Cook rice in water with salt according to package directions. Cool. Combine mayonnaise, onion, mustard, and salt. Stir into rice. Cover and throughly chill. Stir in cucumber and radishes just before serving. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. 0.00 9018 SPAETZLE --------- 0.00--------- 9018 Unbleached All Purpose 2.00c 9018 Flour 0.00 Shake with ice and strain into a cocktail glass. 1.00ts 9018 Egg 1.00lg 9018 Water 0.50c 9019 Mushrooms, sliced 0.50lb Mix first two ingredients. Add to next 4 ingredients. Melt butter to crushed Ritz crackers for topping. Top with slivered almonds. Grease casserole dish and bake 350 degrees for 45 min. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oil in large pot. Add onion, garlic & chilies. Fry over medium heat till browned. Stir in turmeric & cumin & fry for 2 minutes. Mix in okra & salt. Cover, reduce heat & simmer for 8 to 10 minutes, stirring occasionally to prevent burning. Serve hot with plain rice or chapatis. aucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain. Combine brown sugar, ginger, 1/2 ts salt and pepper. Wash & thoroughly dry okra. Trim the bottom & top & slice into rounds half an inch thick. In a large skillet, heat the ghee & add the okra in a single layer. Cook over a moderate heat for 20 minutes. Stir occasionally. Add the spices & continue to stir & fry till the okra is golden brown. Remove from the heat, sprinkle with salt & serve. Notes ********** RECIPE ENDS ******** until the onion is tender. Add the water, grated potato and seasonings. Seedless raisins In a measuring cup, mix the buttermilk and baking soda; set aside. In a large mixer bowl, combine the oil, sugar, and eggs; mix well. Add the buttermilk-soda mixture and blend. Then add the salt, nutmeg, vanilla, and baking powder and mix again. Blend in the flour (the batter will be very runny). Cover and refrigerate overnight. The next day, preheat oven to 400 F. For the very best results, use ungreased non-stick baking sheets. Dark or shiny sheets conduct the heat differently, and the cookie will have crisp brown edges, which are just what you don't want. Use 1 heaping tablespoon of batter per cookie, and place them on the sheets. Liberally sprinkle more sugar on top of each cookie and dot with 3 raisins. Keep batter refrigerated between bakings. Bake for just 5 minutes. The cookies should be just barely done--still almost white. If they are golden, you have left them in too long. Remove from oven, and allow the cookies to remain on the cookie sheet for 3 more minutes to continue baking. Carefully remove cookies with a metal spatula to a wax paper-covered rack to cool. The cookies keep well in tightly covered containers or can be frozen. In either case, each cookie should be wrapped individually or between layers of wax paper. They are so tender, so moist, so cakelike that they cling together if this is not done. b 12488 Lemon extract 0.50ts Be sure to wash mussels thoroughly, removing all sand. Place all ingredients except cream into a large pot. Bring to boil gently and simmer 45 minutes. Strain mixture, discarding vegetables and mussels. (Mussels may be shelled and used for another dish). Reduce the resulting liquid to about 3 cups. The stock will be very strong tasting. Add heavy cream and return to boil. Simmer 5 minutes and serve. If a thicker consistency is desired, add a small amount of cornstarch and water. b 12489 -the oysters 0.00 c 12489 Cream 1.00c d 12489 Oysters, shucked 12.00lg e 12490 Whole cumin seeds 2.00ts Drain pineapple, reserving syrup. Brown chicken in butter; Drain. Combine syrup with sherry, soy sauce, garlic and ginger. Pour over chicken. Cover, simmer 30 minutes, turning chicken once. Remove chicken. Add pineapple, bell pepper, celery, green onion and papaya to pan. Dissolve cornstarch in 1/2 cup water. Stir into pan. Bring to boil. When thickened, spoon over chicken. n :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Soak bird's nest in cold water overnight. Drain and rinse. Spread softened nest pieces on plate; pick out prominent pieces of "foreign" matter (e. feathers, twigs) with tweezers. Debone chicken breast, remove membrane and muscle fiber, pound meat with cleaver handle to break down tissue, mince chicken until it is pulp. Make medium thick paste with cornstarch and chicken stock. Cooking: Bring rich chicken stock for soup to boil. Immediately add bird's nest; simmer 30 minutes. Mix dry sherry and remaining stock; dribble slowly into minced chicken. Lightly beat egg whites with a fork; fold gently into chicken so they are not completely blended. Add salt to soup. Bring soup back to boil and add chicken mixture slowly so soup does not cool. When soup returns to boil, it is ready to serve. You can hold it at this point on low heat. Pour into serving bowl, garnish with green onions and ham. 0000000620 0000000620 0000000620 0000000620 These cookies have been a "must" on my family's holiday table since I was a little girl. My earliest memories of "birds in the nest" take me back to my maternal grandmother's house where she filled each "nest" according to the favorite jelly flavor of each of her grandchildren. In a large bowl, cream the sugar and butter or shortening. Add egg yolks, water, flour, vanilla and salt. Mix well and compress into a ball. Preheat oven to 350. Break pieces off to form small, walnut-size balls. Dip each ball in unbeaten egg whites, then roll in ground nuts. Slightly flatten ball to form disk, then press finger in center to form a small well. Fill the well with a drop of jelly. (Don't put in to much or it will melt over the side of the cookie. ) Bake at 350 for 15-20 minutes on a greased cookie sheet Remove from oven and cool cookies on wire racks. Yield: about 4 dozen. 00000625 0000000625 0000000625 0000000625 0000000625 0000000626 0000000626 In small saucepan, melt margarine over low heat. Add honey and sugar; stir and bring to boil. Simmer 5 min, remove from heat and let cool slightly. In large bowl, combine rolled oats, bran, sunflower seeds, dried fruit, nuts, and sesame seeds. Gradually stir in sugar mixture. Firmly press into lightly greased 11x7 inch baking dish; bake in 350 F oven for 15 min or until golden. Let cool and cut into squares. Makes about 40 (small). 0000000628 0000000628 Heat 4 tablespoons of butter in a heavy frying pan and saute almonds, cashews and raisins for about 2 minutes. Stir nut mixture into Saffron Rice. To Serve: Spread 1/3 of saffron rice mixture evenly in ovenproof dish. Spread 1/2 meat mixture over rice. Repeat once again and finish with final 1/3 of rice. Half an hour before serving, heat chicken stock, add remaining butter to stock and pour over rice and meat dish. cover and bake in oven preheated to 350 degrees for 20 - 25 minutes or until all liquid is absorbed. Serve trimmed with tomato slices, green pepper rings and fresh coriander. 0000000632 0000000632 0000000632 0000000632 0000000632 0000000632 0000000632 0000000632 0000000632 0000000632 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 0000000633 "Did Columbus and his crews sail to the new world eating these traditional Ligurian biscotti? It's entirely possible, although theirs would have been cooked much longer to drive off all the moisture, allowing them to keep for an entire ocean crossing. Though these biscotti are made with an enriched bread dough instead of the traditional cookie dough and have a somewhat softer texture, they keep well when stored in an airtight container. " Make the sponge: In the bowl of an electric mixer proof the yeast in the water for 5 minutes, or until the mixture is foamy. Whisk in the flour and let the sponge stand, covered with plastic wrap, for 30 minutes or until it is foamy. To the sponge, add the sugar, the water and the butter and stir the mixture until it is combined well. Add the flour, the aniseed, and the salt and with the electric mixer fitted with the dough hook knead the dough for 3 minutes, or until it is smooth but still sticky. Transfer the dough to a lightly oiled bowl, turning it to coat it with the oil, and let it rise, covered tightly with plastic wrap, for 1 1/2 hours, or until it is double in bulk. Turn the dough out onto a lightly floured surface, halve it, and with floured hands form each piece of dough into a flattish log 15 inches long and 2 inches wide. Transfer the logs to a buttered and floured baking sheet and let them rise, covered with a kitchen towel, for 2 hours, or until they are double in bulk. Bake the logs in the middle of a preheated 350F oven for 30 minutes, or until they are golden brown, and let them cool on the baking sheet on a rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 1 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them in the 350F oven for 10 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES:ABOUT 30 BISCOTTI and Lemon Wedges. Notes ********** RECIPE END From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI d butter 125.00g a 15436 Brown sugar, firmly packe 1.00c b 15436 Eggs 2.00ea c 15436 C In the bowl of an electric mixer fitted with the paddle attachment blend the flour, the sugar, the baking powder, and the salt until the mixture is combined well. In a small bowl, whisk together the whole eggs, the yolks, the vanilla and the almond extract, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times, and divide it into fourths. Working on 2 large buttered and floured baking sheets, with floured hands form each piece of dough into a flattish log 11 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheets, and brush them with the egg wash. Bake the logs in a preheated 350F oven for 35 minutes and let them cool on the baking sheets on racks for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 3/4" inch slices, arrange them the biscotti, cut sides down, on the baking sheets, and bake them in the 350F oven for 5 to 7 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES ABOUT 56 BISCOTTI 1.00 Onion - small 0.00 Butter / margarine Instructions: Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have bee Add the sugar to the softly beaten cream a little at a time. Beat well to incorporate sugar. Mix in the amaretto or wine and all but 1 tbs. of the almonds. Fold in the beaten egg white. Using a pastry bag, pipe the cream mixture into biscuit cups or custard cups. Sprinkle reserved ground almonds on top. Freeze until firm, about 3 hours. Remove from freezer about 15 minutes before serving to allow to soften slightly. lved in 6 oz. hot water. Combine teriyaki sauce and sugar in small bowl. Cut chicken into 1-inch pieces; stir into teriyaki sauce mixture. Marinate for 30 minutes, stirring occasionally. Remove chicken; reserve 2 tablespoons marinade. Combine reserved marinade, cornstarch and water in small bowl; set aside. Heat oil in hot wok or large skillet over medium-high heat. Add chicken and sesame seed; stir-fry 2 minutes. Stir in cornstarch mixture. Cook and stir until mixture boils and thickens and chicken is tender, about 1 minute. Turn into chafing dish or onto serving platter. Serve warm with wooden picks. b 20934 Nutmeg to taste 0.00 c 20934 Butter 4.00tb d 20935 Fresh beets with greens 4.00ea Hard boil the eggs. Slice the onion and chilli. Shell the eggs, sprinkle with the turmeric and salt and prick all over with a skewer to allow spices to get into the eggs. Heat the oil and deep fry the eggs until they turn a light golden brown. Drain and remove. Put the coconut milk in a pan and add the onion, chilli, chilli powder, cumin powder, coriander powder, fennel powder and cinnamon stick. Cook over a low heat until the onion is soft. Cut the eggs in half, add to the pan and simmer for a further 2 minutes. Discard the cinnamon stick before serving. Walnuts, toasted 1.00c f 20935 Black pepper 0.00 g 20936 Beets fresh peeled 1.00lb a 20936 Onion chopped fine 1.00ea Wash and dry greens under cold running water. Remove and discard stems from all greens. Dry greens well. Place radicchio on serving platter. Tear greens into bite size pieces; place on top of radicchio. Just before serving, pour the Italian style dressing over salad and toss. d 20936 Salt to taste 0.00 e 20937 Sized red bell pepper; Bittersweet Chocolate Cheesecake with White Truffle Sauce. Heat oven to 275 degrees. Lightly grease springform pan, 9 X 3 inches. Beat cream cheese and vanilla on medium speed in medium bowl until smooth. Gradually add sugar, beating until fluffy. Beat in flour. Beat in eggs, one at a time. Beat in chocolate; pour into pan. Bake about 1-1/4 hours or until center is firm. Cool 15 minutes. Run metal spatula along side of cheesecake to loosen before and after refrigerating. Cover and refrigerate about 3 hours or until chilled. Meanwhile, prepare White Truffle Sauce. Remove cheesecake from side of pan. Let cheesecake stand at room temperature 15 minutes before cutting. Serve cheesecake with sauce and, if desired, fresh raspberries or strawberries. Refrigerate any remaining cheesecake. 12 SERVINGS; 415 CALORIES PER SERVING. WHITE TRUFFLE SAUCEHeat baking bar and margarine in heavy 2-quart saucepan over low heat, stirring constantly, until melted (mixture will be thick and grainy); remove from heat. Stir in whipping cream until smooth. Cover and refrigerate about 2 hours or until chilled. ontally; remove seeds and membrane. In a large bowl, combine beef, onion, rice, ketchup, oregano, salt and pepper, mixing lightly but thoroughly. Spoon an equal amount into each pepper. Place the peppers in an 8x8-inch baking dish. Combine the topping ingredients; then spoon topping over stuffed DIRECTIONS: For food processor method, place butter (cut up), sugar, brown sugar, egg, and vanilla into processor bowl; process about 10 seconds. (Or in a mixer, cream softened butter with same ingredients. ) Stir flour with baking powder and salt; blend into creamed mixture. Add nuts. Chop chocolate bars into small pieces; stir into dough. Drop by rounded teaspoon onto ungreased baking sheets. Bake at 375-F for 8 to 10 minutes or until light golden brown. Cool on racks. These cookies are delicious served warm when the chocolate is still soft. To reheat cookies in the microwave, process 2 or more cookies for 15 to 20 seconds. ********** RECIPE ENDS ******** 0.00 000001 6667 1-1/2-pound beef tenderloin 1.00 000002 6667 Boneless top loin steak, 0.00 000003 PLACE THE BEANS IN A SIEVE and wash them well under cold running water, picking through them to clean. Either soak them in cold water to cover overnight, or bring them to a boil. Boil for 1 minute, then remove from heat and allow them to stand covered for 1 hour. Either tie the cinnamon stick, garlic and peppercorns in cheesecloth, or break the cinnamon stick into small pieces and place all the flavoring agents in a tea ball. Bring the beans to a boil and simmer, covered, for 30 minutes, or until they are cooked but still slightly crunchy. Drain and chill well. Combine the beans with the papaya and jicama. For the dressing, peel and mince the garlic and shallots. Combine them in a small bowl with the remaining ingredients. Combine the dressing with the jicama, papaya and beans. Let the salad sit refrigerated for at least 20 minutes before serving. Serves 6. (If you can't find jicama, you can use peeled apple. )uch as montrachet 0.00 * Use either the fresh leaves or the dried leaves for this recipe. Coarsely mash half the beans by hand. Add the remaining whole beans and all of the other ingredients, blending well. Cover and chill. Garnish with cilantro or parsley. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Bok Choy, Tortilla Chips, Corn Bread Croutons 2.00 6668 Olive or vegetable oil 1.00tb *Note: Dried black beans should be soaked overnight in cold water to cover. Amount of Bucheron or Montrachet may be increased to 1-1/2 times amount given. Drain the beans and put them in a 2-quart saucepan with the ham hock and fermented black beans. Add cold water to cover ingredients by 2 inches. Bring the water to a boil, skimming of any froth that rises to the surface. Reduce the heat and simmer for 2 to 3 hours, until the beans are tender. Remove and discard the ham hock. Reserve the beans and about 1 cup of the liquid, or enough to give the beans a stew like consistency. Preheat the broiler. Heat the butter in a large skillet. Add the fennel and cook over moderate heat, for about 5 minutes, until tender. Add the beans, the bean liquid, the garlic, salsa and vinegar and stir. Cook over low heat for 20 minutes, stirring occasionally. Spread the goat cheese on the bread slices. Place under the broiler for 1 to 2 minutes, just until golden. Taste the beans and adjust the seasonings if needed. Add the snails and cook for 5 minutes, until they are heated through. Remove the beans from the heat and stir in the roasted peppers. Divide the ragout among 4 serving plates and sprinkle with cilantro. Place 2 cheese-topped croutons at the sides of each plate. ar is dissolved. Add about half of the vinegar mixture to cucumber and toss lightly; drain. Just befo * Black beans should be canned and they should be rinsed and drained. ** Serrano chile should be seeded and finely chopped. Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/2 cups relish. Notes ********** RECIPE ENDS ******** ies, 0 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Combine all ingredients in large bowl, mixing thoroughly. Chill overnight. 1.00T c 20931 Black pepper 0.25t d 20931 White pepper 1.00t e 20931 Red pepper Combine first nine ingredients in order in large bowl. Toss on beans & oranges. Mix to coat. Season to taste with salt & pepper. g 20931 Seasoned salt 2.00T h 20931 Accent 2.00t i 20931 Garlic powder Wash black beans, cover with water and allow to soak overnight; rinse; drain; set aside. Pour oil into large soup pot. Add bacon, ham, onion, garlic and celery. Cook at high simmmer until vegetables are soft, about 30 minutes. Add beans, rice, seasonings, and broth to soup pot. Bring to boil; reduce heat, cover and simmer 2 1/2-3 hours. Let soup cool; put through a blender a little at a time until smooth. Return to soup pot; reheat on low about 45 minutes, adding wine andsherry. Ladle into bowls. 0.33c n 20931 Barbecue sauce 0.33c o 20931 Liquid smoke 0.33c p 20932 Corned beef brisket, cubed 3.00lb a 20932 Ham Place beans, bacon or ham hocks, water and celery salt in heavy kettle. Bring to boil; cover and simmer about 2 1/2 hours or until beans are thoroughly tender. Remove bacon or ham hocks; set aside. Drain beans and reserve along with meat and cooking liquid. There should be about 6 cups of beans and 4 cups of liquid. Add enough broth to make 6 cups liquid. Combine the beans with liquid in large bowl. Heat oil in heavy kettle; add peppers, onions, garlic and cumin. Cook, stirring, until onions are wilted. Add tomatoes and vinegar. Let simmer about 15 minutes. Meanwhile, remove and discard skin from bacon, or skin and bones from ham hocks. Chop ham; set aside. Add beam mixture to cooked tomato mixture. Add chopped meat and coriander. Simmer until thoroughly heated. Serve in soup bowls; garnish with sieved hard cooked egg, if desired. els to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, Sort and wash beans. Soak overnight in water. Add bay leaves, celery seed and celery. Bring to a boil, cover, reduce heat and simmer 1 hour. Cook onion and garlic until tender in 1 T salad oil. Add to beans with remaining ingredients except egg and sour cream. Simmer for an additional hour or until beans are very tender. Remove bay leaves. Carefully put 1/2 through a blender or rub through a seive. Repeat. Heat. Adjust seasoning if necessary. Serve hot with 2 T sour cream and egg slices. Into a bowl put one quart of corn meal, pour over sufficient water in which chicken was boiled to make a stiff dough. Mix well, add salt, if necessary. Have ready corn husks, large ones, washed and trimmed, and dipped in hot water to make soft. Mix with the chicken the chili paste. On a broad husk, place a portion of the corn The night before, soak beans in cold water to cover by 2 inches. Change water at least once. Drain and rinse. In a heavy kettle, cook onion, celery, parlsey, thyme, and bay leaf in the butter over mod-low heat, stirring, for 10 minutes. Add ham hock, beans, broth, 4 cups water, salt and pepper to taste. Bring the mixture to a boil, reduce heat, and simmer, uncovered, adding more water if necessary to keep beans covered, for 3 hours. Discard ham hock and bay leaf. Put the mixture through a medium disk of a food mill into a large bowl and then return it to the kettle. Stir in rum, lemon juice, and salt and pepper to taste. Adjust the consistency with hot water and garnish for serving with the eggs, parsley, and lemon slices. Makes about 7 cups. ined. 1928 DULL, Mrs. S. R. Combine all the ingredients and add enough water to cover the beans. Bring to a boil, then reduce to a simmer and cook until beans are thoroughly cooked. Add more water as required. Remove bay leaves and puree the soup in a blender. Then pass the soup through a fine sieve to remove the skins of the beans. ber Salad W/orange Dressing Beet & Walnut Salad Beet And Cucumber Salad With Orange Dressing Mash Beans; Add Chili Powder Stirring Well. Spread About 3 T. of Bean Mixture On Each Tortilla. Sprinkle With Fresh Cilantro & Squeeze 1 Lime Wedge Over Each. Top Each Tortilla With 2 T. Green Chiles & 2 T. Cheese. Bake Tortillas At 450 Degres For 3 To 5 Min. OR Until Cheese Melts. Serve With Fresh Salsa. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Drain beans & rinse well. Put in a large pot with the water & bay leaf. Bring to a boil & simmer for 1 to 1 1/2 hours. Drain. Combine salt, vinegar, garlic, cumin, hot pepper sauce, cilantro & olive oil in a small bowl. Pour over warm beans. Toss well. Add reemaining ingredients. Toss gently, garnish with fresh cilantro & serve at room temperature. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash beans thoroughly and soak overnight in water. Use this water for cooking. Saute onion, green pepper and garlic in olive oil. Combine all ingredients except the vinegar which is added a few minutes before beans are ready to serve. Cook over low heat until beans are tender and the liquid is of thick consistency. Liquid can be thickened by taking out a few beans (1/4 to 1/2 c) and process in blender or food processor; then return to pot and stir to thoroughly mix. mesan cheese Instructio Preheat oven to 375 degrees F. MAKE THE CREAM-CHEESE MIXTURE: Blend cream cheese, eggs, sugar and salt with a wooden spoon. Carefully fold in chips. Set aside. MAKE THE FLOUR MIXTURE: Combine flour, sugar, brown sugar, cocoa, baking soda and salt in another bowl. Mix in the liquids. Blend thoroughly. Line muffin tins with cupcake papers. Fill papers about 3/4 full with batter. Drop about one heaping tablespoon of the cream cheese mixture into the center of each. Bake until done, about 30 minutes. Do not overbake. NOTES: * Chocolate Cupcakes with a Cream Cheese Filling -- This was adapted from a recipe in the December, 1980 issue of _Bon Appetit_. I have doubled the original, along with changing it, so it may not double again easily. Yield: Makes 3 dozen. : Difficulty: moderate. : Time: 20 minutes preparation, 30 minutes baking. : Precision: measure the ingredients. : Ed Gould s-2MTs0 Xs-2INUs0, 2560 Ninth Street, Berkeley, CA 94710 USA : {ucbvax,decvax}!mtxinu!ed : Copyright (C) 1986 USENET Community Trust educed to pieces of about the same size; do not overprocess. Scrape into a bowl. Repeat with the remaining ingredients, then knead the batches together, cover the bowl, and refrigerate for 12 to 24 hours. 4. Stuff the casings as indicated in the general sausage-making instructions on pages 4-5, ty Stir over cracked ice and strain into chilled cocktail glass. Garnish with a black olive. til they are just dry to the touch. If it's too hot or humid to hang the sausages, simply refrigerate them, uncovered, for a minimum of 12 hours. Store in the refrigerator for up to 3 days, or freeze for longer storage. TO COOK: Prick the sausages with a ne Directions: Pintail ducks may be used in place of Black ducks. Cut ducks into serving pieces. Roll in flour and brown in butter and oil, turning often. Sprinkle with salt and pepper and add thyme, basil, onion, parsley, giblets and wine. Cover and cook in 350-F oven for 1 hour. Add cream and cook for 20 more minutes or until duck pieces are tender. Serve in a warm platter with the gravy from the pan. Suggestions: Hot bread, red wine, buttered baby carrots & braised celery browned. Combine ingredients for dressing. Mix with sald ingredients & rest at least half an hour before serving. Season if desired. NW}LQxEKnn2>t.:t4C{4E}5F~7H 5F~3D|2C{5F~4E}2C{/@x.?w.?w0Ay2C{5F~5F~5F~2C{0Ay2C{8I 3D|/@x+v/@y7H 1Bz7H 2C{5G|3Ez+=r1Cx7I~2Bp'2N"+? (<'0D09M3IgDOmGRpERrFRtIUyMW Soak peas. Put in a pot with water to cover, plus 1 inch & add coriander, garlic, ginger & red pepper. Cook for a little over 1 hour or until still a little chewy. While the peas are cooking, prepare a dressing by mixing together oil, vinegar, salt & parika. Use 2:1 oil-vinegar ratio & add seasonings according to taste. Add to peas as soon as you remove them from the heat. Allow to cool to room temperature & adjust seasoning then serve. Poly :-1.00 Mono :-1.00 Oven Temp:0 Pick over peas; wash thoroughly. Place in a heavy saucepan and cover with water; soak overnight. Drain peas, and place in a heavy saucepan; cover with fresh boiling water. Add 1 T. salt and garlic halves; cover and simmer 3 hours, adding boiling water as needed. Just before serving, heat bacon drippings in skillet; add crushed garlic, green pepper, onion, and bay leaves. Cook until vegetables are soft. Stir in vinegar, 1 t. salt and black pepper. Spoon into cooked peas; mix well. 1.00 * Chocolate Chips should be melted. Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and extract; pour over crust. Bake at 350 degrees F. , 45 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top cheesecake with pie filling and whipped topping just before serving. t is very tender. 2. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. 3. Cool slightly, remo Prepare your favorite crust for a filled 1-crust pie. Preheat oven to 350 degrees F. In a medium saucepan, combine sugar, cocoa and flour; add butter and milk. Cook until mixture begins to boil, stirring constantly. Remove from heat. Add small amount of hot mixture to eggs, mix well, then fold egg mixture into the chocolate mixture. Fold 1/3 of the pie filling into chocolate mixture; save the rest for the topping. Pour chocolate mixture into pie crust. Bake at 350 degrees F. for 35-45 minutes or until center is set but still shiny. Cool and chill one hour. Whip the cream. Combine 2 cups whipped cream and grated chocolate and spread over cooled pie. Top with remaining pie filling and the remaining whipped cream. Chill at least half an hour before serving. NOTES: * A rich chocolate/cherry pie -- I got this recipe from my mom; I don't know where she got it. * I use a pre-mixed whipped topping rather than real whipped cream when I make this pie. : Difficulty: easy. : Time: 30 minutes preparation, 3 hours cooking and cooling. : Precision: measure the ingredients. : Darrell Walker : Hewlett Packard, Cupertino, California, USA : hplabs!hpesoc1!walker : Copyright (C) 1986 USENET Community Trust Prepare cake mix according to package directions; cut into 1/2 inch slices. Line bottom of 2 quart bowl of trifle dish with half of cake slices; sprinkle with 2-4 tbsp. Spoon half of cherry pie filling over cake; top with half of choclate pudding. Repeat procedure with remaining cake, rum, pie filling and custard. Cover and chill. Beat whipping cream until foamy; gradually add powdered sugar, beating until soft peaks form. Spread over custard; garnish with almonds. CHOCOLATE CUSTARD: Combine first 3 ingredients in top of double boiler. Combine eggs and milk, gradually stir into dry mixture. Bring water in double boiler to a boil, reduce heat to low and cook custard, stirring constantly until thick. Cool. Dessert yields 6-8 servings. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Finely crush 22 cookies. Mix 1-1/4 cup crumbs and margarine; set aside remaining crumbs. Press onto bottom of 9" pie plate. Stand 14 cookies around edge of plate, pressing lightly into crust. Scoop chocolate ice cream into balls; arrange in prepared crust. Coarsely chop remaining 6 cookies; sprinkle over ice cream scoops. Spread softened vanilla ice cream evenly over cookie layer; freeze 15 minutes. Top with a layer of reserved cookie crumbs, pressing gently into ice cream. Freeze several hours or overnight. To serve, garnish with whipped topping and chocolate sauce. 33 c Mustard seeds 2.00 tb Tumeric 2.00 c Small unpitted black olives Instructions: In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged)and let stand for 8 hours o *do not use self-rising flour in This recipe. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches or 3 round pans, 8 X 1-1/2 inches. Beat all ingredients 30 seconds on low speed, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pan(s). Bake rectangle 40 to 45 minutes, rounds 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost rectangle or fill and frost layers with Browned Butter Frosting or White Mountain Frosting if desired. 16 SERVINGS; 245 CALORIES PER SERVING. sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints. Notes ********** RECIPE ENDS ******** 0.00 Most of us tend to think of olives as a salty-fatty food. But it's possible to buy low salt black olives, featured in the Mediterranean style sauce, that have all the good flavor without all of the salt. Yes, the capers that lend spark to the sauce are themselves salty; but you can cut down on their saltiness by choosing a brand that ranks salt further down, and thus in lesser concentration-on the ingredients list,and then draining and rinsing the capers well before adding them. Serve with medium to large strands, ribbons, or shapes. broken by hand or chopped into about 4 pieces each 3 tbsp capers, drained and rinsed 1 tbsp balsamic or good quality red wine vinegar 1 tbsp double concentrate tomato paste 2 tsp sugar 1/2 tbsp dried oregano In a large skillet or saucepan, heat the olive oil with the garlic and onion over moderate heat. When they sizzle, add the tomatoes, breaking them up with your hands. Then stir in the remaining ingredients. Simmer the sauce until it is thick but still slightly liquid, 5-7 minutes. Serve over cooked pasta. Serves 4. 16591 Sugar 42.00oz i 16592 Unbleached All-purpose Flour 8.00c a 16592 Baking Powder 0.33c b 16592 Vegetable Shortening In generous saucepot, reduce the one quart heavy cream at a gentle simmer until it is half its original volume. Meanwhile, in separate, smaller pot, combine clam juice, wine, garlic, peppercorns, salt, dill and vinegar. Reduce at a rolling boil to half its original volumbe, then strain & dispose of garlic and peppercorns. Add wine reduction to reduced cream and reserve. With electric mixer, whip 8 oz heavy cream to med. peaks, then add sour cream and whip until blended. (The chef calls this "quick creme fraiche"). In boiling, lightly salted water, cook pasta (if fresh) for 45 seconds or to desired donenesss. Drain in collander and cool by running cold water through it to halt cooking. In 10-12" saute pan, heat cream/wine sauce to boil, then whisk in parmesan until well blended. (Sauce will continue to reduce quickly). Add cooked pasta to sauce and toss to coat evenly. Divide between 4 dishes, topping each with 2 oz smoked salmon, a dollop of creme fraiche and a sprig of dill. Serves 4. Combine Yogurt & Mayonnaise & Onion Powder in Small Bowl. Mix Well. Cover And Chill At Least One Hour. Arrange Tomato Halves On Lettuce Lined Plates And Top Each With 1 t. Yogurt Mixture & 1/2 t. Caviar. . Fill muffin cups 2/3 full. Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mix Chill both ingredients well. Pour carefully in order given so champagne floats on top of stout. Notes ********** RECIPE ENDS ******** dietary fiber (excluding couscous). Calories from fat: 36. 7% Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. mb. Combine the sugar and eggs and mix well. Sift the dry ingredients and add to first mixture. Stir in the nuts. Drop by teaspoonfuls on a greased cookie sheet and bake at 375-F about 12 minutes. 0000177 0000000177 0000000177 0000000177 0000000177 0000000177 0000000178 0000000178 0000000178 0000000178 0000000178 0000000178 0000000179 0000000179 0000000179 0000000180 0000000180 Beat whipping cream and brown sugar in chilled large bowl until stiff. Fold in walnuts. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate. Spread rectangle with about 1/4 cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical. Frost sides and top with remaining whipped cream mixture. Refrigerate at least 6 hours (torte will mellow and become moist). 10 SERVINGS; 305 CALORIES PER SERVING. 000184 0000000184 0000000184 0000000184 0000000184 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 0000000185 This salad version of the traditional Southern New Year's dish called Hoppin' John can be prepared a day ahead and stored in the refrigerator. Allow it to come to room temperature before serving. COOK THE RICE AND THE PEAS in advance. PREPARE THE VINAIGRETTE: WHISK THE MUSTARD, salt, pepper and vinegar until dissolved. Dribble in the oil while whisking. Toss the black-eyed peas and the rice with the vinaigrette until everything is nicely coated. Mix in the onion, garlic, carrot and chives or parsley. Bring to room temperature before serving. This dish can be prepared a day ahead and refrigerated, covered. Place in a bowl and surround with lettuce leaves; serve at room temperature. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This makes a terrific main dish for two. Heat water and peas to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Add ham. Cover and simmer 30 to 40 minutes, stirring occasionally, until beans are tender (do not boil or peas will burst); drain. Cook okra, onion, salt, garlic and red pepper sauce in oil in saucepan about 5 minutes or until onion is softened. Stir in cilantro, tomato and peas. Heat until mixture is hot. 6 SERVINGS (ABOUT 1/2 CUP EACH); 150 CALORIES PER SERVING. ise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. Notes ********** RECIPE ENDS ******** 15631 Half-and-half Rinse the chicken well and pat it dry. Cut each chicken breast in half along the breastbone line. Remove the fillets (the finger-size muscle on the back of each half) and re- serve them for another use. Flatten each breast half with the flat end of a meat pounder until thin. Heat the oil in a large skillet, add the breasts, and cook over medium heat until they are lightly colored, about 3 minutes per side. Remove from the skillet and set aside. Add the shallots to the skillet and cook over low heat until they are translucent, about 5 minutes. Add the vinegar, raise the heat, and cook, stirring occasionally, until it has reduced to a syrupy spoonful. Whisk in the stock, cream, and creme de casis, and simmer for 1 minute. Return the breasts to the skillet and simmer them gently in the sauce until they are just done, about 5 minutes; do not overcook. Remove the breasts with a slotted spoon. and arrange them on a heated serving platter. Simmer the sauce gently until it has reduced and thickened slightly, 3 minutes. Add the blackberries; cook 1 minute. Pour the sauce over the breasts and serve immediately, garnished with chervil leaves. Serves 4. a 15633 Pepper 0.25ts b 15633 Salt 0.12ts c In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved. Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly. Transfer to an 8-inch cast-iron skillet. In a bowl, combine well the flour, remaining sugar, baking powder, and salt. Blend in the butter until the mixture resembles coarse meal. Add 1/4 cup boiling water and stir the mixture until it just forms a dough. Bring the blackberry mixture to a boil on top of the stove, stirring. Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden. Serve warm with vanilla ice cream. 15633 (2 oz) crumbled Gorgonzola 0.50c j 15633 -cheese, divided 0.00 Place berries in a lightly greased 2-quart baking dish. Combine sugar and flour; add water and lemon juice, mixing well. Pour syrup over berries; bake at 350 about 15 minutes while preparing the pastry. Place pastry over hot berries; brush with melted butter. Bake at 425 for 20 to 30 minutes, or until pastry is golden brown. Pastry: Combine flour, sugar, baking powder, and salt. Cut in shortening until mixture resembles coarse crumbs; stir in whipping cream and buttermilk. Knead dough 4 or 5 times; roll to about 1/4" thickness on a lightly floured surface. Cut dough to fit baking dish. Serve cobbler warm with cream and sugar. Servings: 8 opped 0.00 (about 1/4 cup) 0.50 c Half-and-half 0.25 ts Salt 0.12 ts Pepper Instructions: *substitute: 2 pk (9 ounces each) frozen Lima beans and 2 cups Frozen corn. Prepare lima beans as directed. Line strainer with two layers of dampened cheesecloth. Set over large bowl. Combine berries * and water in medium saucepan. Slowly bring to boil. Reduce heat and simmer gently until soft, about 10 minutes. Pour into cheesecloth-lined strainer. Let stand until juice has drained into bowl, about 30 minutes. Gently squeeze pulp to extract remaining juice. Measure berry juice into heavy medium saucepan. Add 1 cup sugar for each cup juice. Cook over low heat, swirling pan occasionally, until sugar dissolves. Increase heat and boil syrup 2 minutes. Cool completely. Mix 2 1/2 cups syrup with cream. Refrigerate until well chilled. Process blackberry mixture in ice cream maker according to manufacturer's instructions; ice cream will be soft. Freeze in covered container several hours to mellow flavors. Garnish with fresh berries and mint leaves. *Can substitute unsweetened frozen blackberries, thawed. This delightful mix was made from fresh vegetables in summer, dried Cream together sugar and butter or margarine. Beat in eggs. Stir together flour, and spices; add to creamed mixture alternately with butter/sour milk, beating til well blended after each addition. Fold in blackberry jam or preserves and nuts leaving swirls of jam. (DO NOT OVERMIX) Turn into greased and lightly floured 9 x 9 x 2-inch baking pan. Bake at 350 degree F. oven 25 minutes or until done. Cool completely. Frost with Carmel Icing. CARMEL ICING: In small saucepan, melt butter or margarine; stir in brown sugar. Cook stirring constantly, til mixture bubbles; remove from heat. Cool 5 minutes. Stir in milk and blend in powdered sugar; beat til spreading consistancy is reached. B62c5.a2*_ #I+FrFf In large bowl, combine blackberries, milk, lemon juice and elmon peel. Stir in half & half. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes about 2 quarts. NOTE: 2 cups fresh or thawed frozen blueberries or raspberries, mashed, can be substituted for blackberries. Add the blackberries and the juice of the lemon to a pot with 1 cup of water. Cook thoroughly, sugaring to taste. When cold put into a pie dish and sprinkle with sugar and flour and add the butter. Cover with the crushed biscuits and cook in a moderate to hot oven for 30 minutes. *S'@l@` Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (8 9. 03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. celery 4.00 oz Can mushroom stems & pieces, 0.00 drained 1.00 t Dried rubbed sage 1.00 c Chicken broth 8.00 oz Pk seasoned bread stuffing 0.00 Butter or margarine Instructions: 1. In a medium-sized, Fillet the Char (fresh or thawed) about 25 mm thick (1-1/2"). Don't be afraid to substitute trout, perch, shrimp, or any firm-fleshed seafood or fish for the char. Melt butter in a cast-iron or heavy-bottomed frying pan over medium high heat. Add Cajun spice and heat thoroughly. Place fillets in pan. Squeeze juice of one lemon into pan. Cook fish for about 5 minutes on each side. Serve with remaining lemon wedges and pan drippings. From the Calgary Herald (8 9. 03) by Terry Bullick Terry worked as an assistant cook at the Arctic Char Lodge, a fishing resort on Great Bear Lake, just 18 Km south of the Arctic circle. Heat, uncovered, in Microwave Oven 3 minutes. S. Add bread stuffing and toss lightly. 7. Lightly grease 8 small, heat-resis Combine Onion Powder, Garlic Powder, Dry Mustard, Ground Thyme. Pepper, & Chile; Sprinkle One Side Of Each Fillet With Half Of This Mixture. Coat A Large Cast Iron Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Fillets, Seasoned Side Down, & Cook 4 Min. Sprinkle Fillets With Remaining Onion Powder Mixture; Turn Fillets Over & Cook 3 Min. OR Until Fillets Are Blackened & Flake Easily When Tested With A Fork. From _The New Deluxe Sharp Microwave Oven NOTE: Fish fillets (preferably redfish, pompano or tilefish) cut about 1/2 inch thick. Redfish and pompano are ideal for this method of cooking. If tilefish is used, you may have to split the fillets in half horizontally to have proper thickness. If you can't get any of these fish, salmon steaks or red snapper fillets can be substituted. In any case, the fillets or steaks must not be more than 3/4 inch thick. Heat a large cast-iron skillet over very high heat until it is beyond the smoking stage and you see white ash in the skillet bottom (the skillet cannot be too hot for this dish), at least 10 minutes. (FT - this recipe is *NOT* for the faint of heart) Meanwhile, pour 2 Tablespoons melted butter in each of 6 small ramekins; set aside and keep warm. Reserve the remaining butter in its skillet. Heat the serving plates in a 250F oven. Thoroughly combine the seasoning mix ingredients in a small bowl. Dip each fillet in the reserved melted butter so that both sides are well coated; then sprinkle seasoning mix generously and evenly on both sides of the fillets, patting by hand. Place in the hot skillet and pour 1 teaspoon melted butter on top of each fillet (be careful, as the butter may flame up). Cook, uncovered, over the same high heat until the underside looks charred, about 2 minutes (the time will vary according to the fillet's thickness and the heat of the skillet). Turn the fish over and again pour 1 teaspoon butter on top; cook until fish is done, about 2 minutes more. Repeat with remaining fillets. Serve each fillet while piping hot. To serve, place one fillet and a ramekin of butter on each heated serving plate. I had this in K Pauls Restaurant in New Orleans. It is a taste experience you will never forgive yourself for missing should you ever be lucky enough to find yourself in N'awlins and you don't go to K Paul's and order this. Even people who don't like fish love this dish. dium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place the egg and lemon juice (or vinegar) in a blender. Blend at a high speed until the mixture starts to lose some of its yellow color and become a bit whiter. Pour the oil in slowly (in a constant stream over the course of about half a minute). Keep the lid on the blender as you do this (just lift the corner to pour in the oil), or else it will spatter everywhere. NOTES: * Many years ago I got tired of store-bought mayonnaise, because for me it was too sweet and had a rather odd texture. Learning how to make mayonnaise turned out to be a challenge, with many failures along the way (which usually resulted in something on the order of mayonnaise soup). I find this recipe consistently works well. And surprisingly it, too, has a rather sweet taste. Yield: 1 cup. * As you might guess, the type of oil you use affects the taste of the mayonnaise. I suggest that you start with the oil you regularly cook with and then experiment from there. * I've found that the biggest reason for failure is putting in too much acid (lemon juice/vinegar). The result is something akin to soup. Nothing will correct this failure. However, you can use this mayonnaise-soup in potato salad (or other similar salads). * You can add small amounts (up to 1 t ) of spices, such as mustard (dried or prepared) and Tabasco sauce. Add these to the egg/acid mixture before pouring in the oil, so they get thoroughly mixed into the mayonnaise. This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part of the refrigerator (such as the bottom shelf away from the door) : Difficulty: easy. : Time: less than 5 minutes; : Precision: measure the ingredients. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc. , San Jose, California : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust 1180 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - (May substitute 1/2 t dry mustard) Cut cheese into pieces. Combine all ingredients in blender. Turn on high speed until thoroughly mixed. Bake in greased, uncovered, 1-1/2 qt casserole for 1 hour at 350 degrees. Gamble Mann -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 8682FBeef Goulash 1184 (Buckwheat Yeast Pancakes With Three Caviars) from 1989 a 1/4-ounce package (2 1/2 teaspoons) active dry yeast about 2 cups sour cream as an accompaniment about 4 ounces each black caviar, golden caviar, and salmon roe In a large bowl proof the yeast with 1/2 tablespoon of the sugar in 1/3 cup lukewarm water for 10 minutes, or until it is foamy. Stir in 1 cup of the milk, heated to lukewarm, the remaining 2 tablespoons sugar, 2 tablespoons of the butter, and the buckwheat flour, beat the batter for 1 minute, and let it rise, covered with plastic wrap, in a warm place for 2 hours or chill it, covered tightly, overnight. (Chilling overnight produces a tangier flavor. Let the batter come to room temperature before continuing with the recipe. ) Stir in the remaining 1 cup milk, heated to lukewarm, the all-purpose flour, the salt, and the yolks, beat the mixture for 1 minute, and let it rise, covered with the plastic wrap, in a warm place for 1 hour, or until it is double in bulk and bubbly. In a bowl beat the cream until it holds soft peaks and fold it into the batter. In a metal bowl beat the egg whites until they just hold stiff peaks and fold them into the batter gently but thoroughly. Heat a griddle or large skillet over moderate heat until it is hot, brush it lightly with the additional melted butter, and spoon tablespoons of the batter onto the griddle, spreading them to form 3-inch rounds. Cook the blini for 1 minute on each side, or until the undersides are golden. Transfer the blini as they are cooked to a platter and keep them warm, covered with a kitchen towel. Make blini with the remaining batter in the same manner, brushing the griddle lightly with the butter as necessary. The blini may be made 2 days in advance and kept covered and chilled. Reheat the blini, covered with foil, in a 350~ F. oven for 10 to 15 minutes, or until they are warm, or microwave them on a microwave-safe platter, covered with microwave-safe plastic wrap, at high power (100%) for 2 minutes, or until they are warm. Arrange 3 or 4 blini on each of 18 small plates, top them with some of the sour cream, and arrange some of the caviar decoratively on the sour cream. Serves 18 with blini to spare. d diced or shredded cheese to the tomato pulp and mix. Place pulp/cheese mixture into the tomato shell. Bake in dish at 350o for 10 to 20 min. Ingredients: Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. , cooking according to package instructions, approximately 10 to 12 minutes or to desired degree of doneness. Drain. Toss drained pasta with remaining oil, herbs and cheese. Top with roasted vegetables, toss an Cream the butter and 10 Tbsp sugar. Add the eggs and mix thoroughly. Sift the flour, salt and baking powder and add alternately with the milk to the first mixture. Add vanilla. Pour into a well-greased pan. Sprinkle top of cake with the 4 Tbsp sugar, cinnamon and walnuts. Bake at 350-F for 30 minutes. cut in 1-inch pieces; and red pepper, cut in bite-size squares. Per serving: Calories 622 Fat 41g Cholesterol 11 mg Sodium 983 mg Percent calories from fat 59% Source: Nieba Sift flour, baking powder and salt together and set aside. Melt butter and brown sugar in saucepan; cool. When cool, add eggs, one at a time. Add flour mixture; add chips and nuts last. Spread in a jelly roll pan; bake at 350 degree for 25-30 minutes. Do not overcook. Batter is very thick. Cut in squares when cool. g 14256 Paprika 0.00 h 1425 Shake with ice and strain into a chilled cocktail glass. Garnish with two crushed strawberries. 14257 Scallions, sliced 4.00 b 14257 Water chestnuts, sliced 1.00c c 14257 Cooked rice, at room 2.00c d Rim highball glass with celery salt. Pour drink over ice. Garnish with celery stalk. Serves :1 KeyWords :Ethnic /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Shake over ice and strain into old fashoned glass over ice cubes. Garnish with a lemon slice. Cream or milk 0.00 Salt & pepper 0.00 Bread crumbs, fine 0.00 Butter Instructions: Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and Select a well-rounded onion. Peel outer skin but leave root intact, cutting off any hanging roots. With ordinary paring knife, core out top third of center. Angle knife for best results. Divide onion into four sections, by making 2 cuts crosswise, beginning at the top and cutting toward the root, stopping about 1/2-inch away. Cut each section twice again. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or "petals," will begin to open. Remove onion from hot water and immerse in ice water, which will further the opening. Drain well by turning upside down on a paper towel. Put flour into paper bag (season with any seasonings you'd like--Cajun, cayenne, plain ol' s&p, etc), add onion and shake gently to coat with flour. Beat egg and milk; roll floured onion in egg. Put cracker crumbs in paper bag, add onion, and shake gently to coat. Refrigerate 1 hour before deep frying to set the coating. Heat oil to 375-380 degrees. If oil isn't hot enough, it will be greasy and the batter may not stick. If oil is too hot, outside will burn before inside is cooked. Place onion petal-side DOWN in HOT oil or use a wire basket. Cook until golden brown, 3-5 minutes. Cooked onion can be kept for a time in a warm oven. Serve with sauce made of Russian dressing and horseradish. A good Saturday afternoon special. Slice enough tomato and lettuce for the number of sandwiches. Fry bacon in pan (about 4 slices/sandwich). Toast bread. Place B,L and T between bread and there you have it. Add extras. Just chop 1 cup of walnuts (depending on the size of brie you need to cover) and stir into 1 cup crumbled blue cheese. Press onto the top of the brie and carefully wrap a sheet of thawed puff pastry dough (Roll out to size needed). Use fingers wet with cold water to seal underside of pastry. Cut off excess to make cut-outs and adhere to top of brie with a little cold water. I refrigerate my brie at this point until I'm ready to bake. Remove from fridge, Brush w/egg wash (1 egg beaten with a Tbsp. cold water) and bake on a cookie sheet covered with baking parchment in a 375 degree oven for about 20 minutes until golden. (Parchment makes it simple to transfer brie to serving dish. ) Let Baked Brie stand for 20-30 Min. before cutting to let it firm up a little. =ntubuh =iak t%=ko t@3 =lcnct"=plehtG3 "These "blue chips" are definitely a good investment that produce profitable returns in the form of compliments from all who try them. The texture is light and lacy, and the blue cheese flavor mellows with baking. Try serving them with a dry white wine. 305~F. 20 to 25 minutes Preheat the oven to 350~F. Cream the butter and cheese together in the food processor, or in a large bowl using a pastry blender or two kinves. In another bowl, stir together the flour, buckwheat groats or nuts (if desired) and pepper. Add the flour mixture to the butter-cheese mixture and blend well. Blend in the milk, little by little, to form a dough that will hold together in a cohesive ball. The dough should be quite stiff. Divide it into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 3/16 inch thick. Cut into 1-1/2-inch circles and place on an ungreased baking sheet, making sure the edges do not touch. Prick each cracker in 1 or 2 places with the tines of a fork. Bake for 15 minutes, turn, and bake for an additional 5 to 10 minutes, or until medium brown. Yield: 130-40. Paprika 0.50 ts Dry mustard Instructions: A lot of trouble, but a conversation piece when finished. Old time cooks called these and stuffed whole fruits "mangoes. " They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad, or slice and use as garnish. Puree all, except cream cheese and blue cheese, in processor till smooth. Combine this mixture with room temp cream cheese. Add blue cheese without combining too throughly so large chunks remain intact. Maria/Ho-Ho-Kus, N. , or until almost tender. Drain, and let cool. Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well. Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon . the list of fattening goodies will be endless. Yield 6-8 portions water 1/2 cup salt 1 Tbsp. Combine all ingredients in a medium bowl except crumbled cheese. Mix with electric mixer. Stir in crumbled cheese with a fork. Refrigerate. Makes 1 1/2 quarts. Tightwad Gazette. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. Place beef bones in kettle, cover with water, bring to a>>> boil, reduce heat, cover, and simmer for 4 hours. Chill bones and broth and remove fat from surface. Add beans and ham hocks, heat to boiling, reduce heat, cover, and simmer for 2 hrs. more. Chill and remove fat from surface; remove meat from bones; return meat to soup. Add carrots, onions, parsley, garlic, mustard, lasagne, and bleu cheese. Cover and simmer 2 hours more. Add cabbage; cook 5 mins. or until tender. Taste; add sat if necessary. Makes 8 servings. It sounds good to me. Let me know if anyone tries it. Gert Henningsen drkd50a 1/17 6:30 p. es :6 KeyWords :Hamburger Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend the sour cream and mayonnaise together in a bowl. Stir in the mustard, oregano and black pepper. Crumble the blue cheese and stir into the dressing. Add the garlic oil and lemon juice and whisk into the dressing. Pour some of the dressing over the spinach and serve. When we are off our collective diet, we can add other garnishes such as cheese, sprouts, croutons, bacon . the list of fattening goodies will be endless. Yield 6-8 portions Parboil 5 minutes In blender, sprinkle unflavored gelatin over cold water; let stand 3-4 minutes. Add boiling water and process at low speed until gelatin is completely dissolved, about 2 minutes. Add sour cream, milk, lemon juice, worcestershire sauce and cheeses; process at high speed until blended. Add walnuts and process at low speed 5 seconds. Pour into 7 1/2 x 3 3/4 x 2 1/4 inch loaf pan or 4 c bowl; chill until firm. Unmold onto lettuce-lined platter and serve, if desired with crackers, party=size breads and fruits. 8997 and shredded (opional) 0.00 8997 Square bean curd, cut into 0.50 8997 1/4 x 2 in strips (opional) 0.00 8997 Shredded bamboo shoots Mix lime juice, oil and red pepper flakes in a large glass bowl. Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off discard excess skin. Place wings in oil mixture; stir to coat. Cover and refrigerate at least 3 hours, stirring occasionally; drain. Heat oven to 425 degrees F. Heat margarine in rectanglar pan, 13x9x2", in oven until melted. Shake remaining ingredients in plastic bag, or mix in bowl. Shake wings in cornmeal mixture to coat; place in pan. Bake uncovered 20 minutes, turn. Bake until golden brown, 20 to 25 minutes longer. Makes 20 appetizers. Flakes are not the same as red pepper and it can be as hot as you want it by adding more. 8997 Salt 0.75ts 8997 Sesame oil 1.00ts 8997 Suga Mix dry ingredients and add to the wet ingredients. Let stand 1/2 hour. Using non-stick pan with 1 ounce of liquid, roll around the pan until the edges turn brown. Flip over and cook for 5 seconds. Remove from the pan and fill with favorite stuffing--salsa, crabmeat, etc. 1.00ts 8997 Eggs, lighty beaten 2.00 89 In a medium bowl place the celery, green onions, parsley, egg, mustard, mayonnaise, and lemon juice. Mix the ingredients together well. Add the salt, pepper, and ground biscuits. Gently mix the ingredients together with your hands so that they are well combined. Carefully fold the crab meat into the mixture. Let the mixture sit for 1/2 hour in the refrigerator. For the mixture into patties. In a large skillet place the butter and heat it on medium until it has melted. the crab cakes for 3 to 4 minutes on each side, or until they are golden brown. For CAYENNE MAYONNAISE: In a blender place the roasted red bell pepper, egg yolks, white wine vinegar, lemon juice, capers, garlic, anchovy fillets, and cayenne pepper. Blend the ingredients together so that they are smooth. With the blender still running, slowly dribble in the salad oil so that a mayonnaise is formed. Correct the seasoning with the salt (and more lemon juice) if necessary. Serve the crab cakes with the Cayenne Mayonnaise and lemon wedges. ea Onions large & mild 1.50 c Cucumbers peeled & chopped 3.00 c Tomatos fresh & chopped 6.00 ea Eggs hard boiled & chopped 0.00 Salt & pepper to taste 3.00 c Mayonaise 2.00 T Cider vinegar Instructions: Peel onions. remove the insides leaving an onion cup of 3-4 layers. Chop the inner onion portion Blend ingredients with 1 cup ice in blender at high speed. Pour into a highball glass. Garnish with a slice of pineapple and a cherry. he salt & pepper. Stuff the onion cups with this mixture. Top with a dollop of sour cream and serve. You may make this in advance and serve chilled. ORIGIN: Larissa Yavorskaya, Kiev-Ukraine, circa 1996 Notes ********** RECIPE ENDS ** Rub rim of glass with lime juice and dip in bar salt. Shake ingredients with ice and strain into margarita glass. e each tortilla into three wedges and serve with salsa and black beans. Serves 4 Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the ap * Use 1 4-oz can of mushroom stems and pieces. Mix meat, Worcestershire sauce and seasonings. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Mix the cream cheese and the blue cheese. Top each of 6 patties with the cheese mixture, spreading to within 1/2 inch of the edge; press the mushrooms into the cheese. Cover each patty with one of the remaining patties, sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached and cheese is melted, about 10 to 15 minutes. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook. Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice. Serves 4- 6. t topping evenly over the cake. Bake at 350F for 40-45 minutes or until top is well-browned and a This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon. dd salt & cabbage all at once. Keep tossing cabbage until it is wilted & sof Combine all the ingredients except the trout and bring to a boil. Lower the heat and simmer 20 minutes. Strain the mixture through a cheesecloth. While the liquid is boiling, clean the fish. Do not wash, and handle as little as possible. Bring the strained liquid to a boil, reduce the heat, add the trout and simmer, uncovered, until the trout turns blue and the fish flakes easily when tested with a fork, seven or eight minutes. Remove from the liquid and serve with boiled potatoes. emp:0 Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. at margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same s Mix together flour, sugar, & butter. Reserve 3/4 cup of this mixture for topping. To remainder, add salt, baking powder, milk, & egg yolks. Blend well. Beat egg whites until firm; fold into batter and pour into 9" X 11" baking pan. Sprinkle blueberries over top, and then remainder of reserved flour/sugar/butter mixture. Bake in 350 degree oven for 40-50 minutes. Harold T. Cook Set oven control to broil. Place mushroom caps on rack in broile Sift dry ingredients together in a large bowl. In another bgowl, whish eggs, buttermilk and butter that has been melted and browned slightly. Make a well in dry ingredients and pour in liquid ingredients, mixing quickly. Fold in blueberries. Spoon batter into greased muffin cups and bake til golden brown. Bake at 400 F for 20 -30 minutes. Makes 24 muffins. 1.00lb 000001 2895 Mushrooms In 5 cup blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes. Add hot milk and process at low speed until gelatin is completely dissolved, about 2 minutes. Let cool completely. Add blueberrie and sugar; process at high speed until blended. Pour into a large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from a spoon. Fold whipped cream into gelatin mixture. Pour into two 4x10" freezer trays or one 8" baking pan; freeze until firm. Makes 1-1/2 quarts. 1.00 000006 2895 Green pepper; chopped 1.00 000007 2895 Crescent rolls; or see below 1.00c 000008 2895 CRUST R --------- 0.00--------- 000009 2895 Salt Preheat oven to 400 degrees F. Stir together the flour, sugar, baking powder and salt. Make a well in the center. In a separate bowl, combine the egg, milk and oil. Add egg mixture, all at once, to the flour mixture. Stir JUST until moistened. Yes, the batter should be lumpy. (If you try to stir all the lumps out, your muffins will be very tough. ) CAREFULLY fold in blueberries and optional lemon peel. Grease muffin cups, or line with paper bake cups; fill each 2/3 full. Bake at 400 degrees F. for 20-25 minutes, or until golden brown. Remove from pans; serve warm with butter. NOTES: * Award-winning blueberry muffins -- these muffins won a blue ribbon during the years that I was eligible for the Dade County (Miami, Florida) Youth Fair. I think this particular recipe came originally from the "Better Homes and Gardens Cookbook," but I could be wrong. * The less you stir once you've combined the two mixtures, the better your muffins will be. (To a point, but over-mixing is much more common than under- mixing. ) Frozen blueberries work fine, if you can't get hold of fresh berries. I'm sure other kinds of fruit will work fine, too, but I haven't tried them. : Difficulty: moderate (proper mixing technique required). : Time: 10 minutes preparation, 25 minutes baking. : Precision: measure the ingredients. : Jean Marie Diaz : Massachusetts Institute of Technology, Cambridge, Mass. , USA : ambar@athena. edu : Copyright (C) 1986 USENET Community Trust . Servings: 12 - 14 DIRECTIONS: Place paper cups in ungreased muffin tins. Sift dry ingredients together in large bowl. Add blueberries or cherries to dry mix and mix until well coated. In a small bowl, beat eggs well. Add melted butter and milk. Quickly stir liquid mixture into dry mix. Do not overmix as overblending will cause a tough texture. Fill muffin cups 3/4 full, and sprinkle lightly with cinnamon topping. Bake at 400-F for 20 minutes until brown. until transparent. PER SERVING: 187 cal. , 3g Pro. , 1g Fat, 42g Carbo. , 5mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. o 40 minutes or until peppers are tender. To serve, spoon sauce over stuffed peppers. *substitute: drained canned Blueberries or unsweetened Blueberries, thawed, for the Blueberries Made at the height of the berry season, a blueberry pie is one of the. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 590 CALORIES PER SERVING. ng then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes. Remove the bay leaf and serve. mild and build up to the desired level of spicyness). 0.67c g 1369 *substitute: drained canned Blueberries or unsweetened Blueberries, thawed, for the Blueberries. Made at the height of the berry season, a blueberry pie is one of the. Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour and cinnamon in large bowl. Stir in blueberries. Turn into pastry-lined pie plate. Sprinkle with lemon juice. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 395 CALORIES PER SERVING. Cover and let stand at room temperature for 30 minutes. Drain meat and reserve marinade. Preheat a 10-inch microwave browning dish on High for 5 minutes. Add cooking oil and swirl to coat the dish. Add the strips of beef. Micro-cook, uncovered, on High 2 for to 3 minutes until the meat is tender, stirring ever This blueberry muffin recipe was a winner at the Illinois State Fair. 1/4 teaspoon ground cinnamon Heat oven to 400 degrees. Prepare Streusel Topping. Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or line with paper baking cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Fold in blueberries. Divide batter evenly among muffin cups. Sprinkle each with about 2 teaspoons Streusel Topping. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. 1 DOZEN MUFFINS; 185 CALORIES PER MUFFIN. *If using self-rising flour, omit baking powder and saltSTREUSEL TOPPINGMix all ingredients until crumbly. To Microwave: Prepare batter and Streusel as directed. Spoon batter into 6 paper baking cups in microwavable muffin ring, filling each three-fourths full. Sprinkle with Streusel Topping. Microwave uncovered on high 2 minutes to 3 minutes 30 seconds, rotating ring 1/4 turn every minute, until wooden pick inserted in center comes out clean (edges of muffins may appear slightly moist). Cool 1 minute; remove from ring. Repeat with remaining batter and Streusel Topping. Remove them from the water and set them aside. In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixtu Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 ntil most of the Blend strawberries, sour cream, half and half, sugar, brandy and vanilla until smooth, about 30-45 seconds. Serve in chilled c and garnish with sliced strawberries and mint sprigs. Melt butter in skillet, stir in cheese and melt. Add seasonings. Add cream slowly. Remove skillet from fire and beat in egg. Serve hot on thin toast. Makes 4 servings. From the cookbook that came with my mom's Maytag Stove - 194 9. SVWUt Preheat the oven to 325 degrees F. PREPARE THE BATTER: Place the egg yolks in a food processor for 5 seconds, then add the cream cheese and beat until smooth. Add the brown sugar and vanilla and process for several minutes, or until the batter is very smooth. Beat the egg whites and fold into the cheese mixture. Set aside. PREPARE THE CRUST: Soften butter and combine with graham cracker crumbs. Mix until fully blended, e. they will form a ball when squeezed in your hand or by a spoon. Pat the crust into the sides and bottom of a springform pan about 9 inches in diameter. Spread a generous layer of chips on the bottom of the pan, and then pour the batter into the pan. Add another generous layer of chips to the top of the cake. Place the filled pan into the preheated oven. Baking time will vary from about 30 minutes to 2 hours. Cooking time depends on whether you want a soft, gooey "New York" style cheesecake (shorter) to a fluffy "souffle"-like cheesecake (longer). The longer you cook it, the fluffier it gets. When the cake starts to rise like a souffle, start checking to see if it is done. It will just about double in volume, and should not flow over the sides of the pan. If the cake shimmers like Jello when shaken, it is done. Alternatively, if a knife inserted comes out clean, the cake is overcooked: the knife should be very lightly coated with batter. NOTES: * A truly decadent chocolate chip cheesecake -- This recipe came to me from a friend of mine, Bo (pronounced "boo") Ture Ahlberg, who would occasionally (read "whenever we could persuade him") bring it into work. Needless to say, it would be snarfed up immediately. * Bo prefers to use Nestle Mini-Morsel chocolate chips. : Difficulty: easy to moderate. : Time: 15 minutes preparation, up to 2 hours cooking. : Precision: measure the ingredients. : Daniel P. Faigin : System Development Corporation, Santa Monica CA : {akgua allegra ihnp4 hplabs sdcsvax trwrb cbosgd}!sdcrdcf!faigin sdcrdcf!faigin@LOCUS : Copyright (C) 1986 USENET Community Trust Toedt (GTKG62A) Notes ********** RECIPE ENDS ******** find them) it's not a big deal. It is important to use fresh peas, frozen if you have to. . . Sift the flour, sugar and salt together in a large bowl and hollow out the center. Pour the yeast which has been dissolved in the warm water into the hollow. Add the melted shortening and mix well together. Knead lightly on a floured board until the dough is smooth and elastic. Then place in a greased bowl, cover with a sheet of waxed paper and set to rise at room temperature about 3 hours. Oil your hands and the board with salad oil and divide the dough into 24 small workable portions. Press out with the hands and then roll with rolling pin until each piece is about 4 inches in diameter. Drop good full tablespoons of filling (recipe follows) onto each piece of dough, then draw up the edges around the filling and make into a ball. Press the edges together and turn so the seams are underneath. Let rise double. These can be baked or fried or steamed on a rack. However you choose to cook them, they are very delicious. Bake at 400 degrees 20 minutes - Fry in deep fat at 375 degrees - Steam over boiling water 30 minutes SWEET FILLING: 1 package pitted dates 1/3 cup pecans or almonds 1/3 cup orange marmalade Rind of 1 lemon grated MEAT FILLING: 1/2 lb lean ground beef or pork 1/4 lb chopped mushroom stems (Stuff caps later) 2 large ribs celery minced salt and pepper to taste MAKE YOUR OWN: Try making your own fillings using these approximate proportions, with bits of meat and vegetables you have on hand. Prunes, apricots and raisins for the sweet ones. ed carrot 1.0 Combine cornstarch and 1 cup plus 2 tbl. of sugar, add water slowly, stirring constantly, until thick and smooth. Add slightly beaten egg yolks, butter, lemon rind and juice and salt. Cook 2 or 3 minute. Pour into baked shell. Cover with meringue made from 3 egg whites, beaten stiff and 2 tbl. sugar. Bake in a slow oven 15 minutes or untilbrown. 1.50ts 000007 8674 Chopped celery Preheat oven to 350 degrees F. In a big bowl mix the biscuit mix, onions, eggs, milk and about 1/2 cup of the cheese. Put the dough into a 9x13 inch baking pan and smooth it down. You will have to flour your hand or spatula to do this. Sprinkle the rest of the cheese over the top and then use the spatula or knife to score the dough into square biscuits. Cut all the way to the pan. Bake in a preheated oven at 350 degrees F. for 40 to 45 minutes. When they are done a wooden toothpick stuck into the dough will come out clean. NOTES: * Some not-so-plain biscuits -- This recipe is from Bob Clover of Sausalito, California and was first published in _Sunset_ magazine. Yield: 24-30 biscuits. * When you take them out of the oven, flip the pan upside down over a rack to get the biscuits out, then flip the rack over to get everything back right side up again. * This is good if you are having a lot of company or want a lot of leftovers. : Difficulty: easy. : Time: 20 minutes preparation, 45 minutes cooking : Precision: approximate measurement OK. : Pat Caudill : Tektronix, Inc. , Portland, Oregon, USA : patc@tekcrl. com tektronix!tekcrl. com!patc : Copyright (C) 1986 USENET Community Trust .50 ts Sugar Instructions: In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minu 1 Pkg yeast. 1/4 C water, 2 1/4 C warm water, 6 T. olive oil, plus some extra for pans, 5 1/2 to 6 C flour, 1 t. salt (optional). Mix together and let rise 30 to 40 minutes. Divide dough into 3 parts and place in 3 olive-oiled pie pans. Dimple dough with fingers. Place on top the following mixture: Coarse sea (or Kosher) salt, fresh ground pepper, chopped rosemary and thyme. If herbs are dried, soak them in water for 10 minutes and then pat dry on paper towels. Let rise 50 to 60 minutes. Bake at 350 degrees F for 25 minutes. May dip in olive oil. Happy Charring r until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. *Cut into 1-1/2 inch cubes Brown beef cubes on all sides in 1/4 cup hot butter or margarine in large skillet, or slow-cooker if it has a browning unit. Pour beef and drippings into slow-cooker. Add carrots, chopped onions, chopped garlic, beef broth, wine, tomato paste, fines herbes, salt and pepper, mushrooms, and white onions. Cover pot and set at Low. Cook for 10 hours. Remove lid and skim excess fat from surface. Turn heat setting to High. Cover and let bubble. In a bowl, mix flour and 1/4 cup butter until creamy. Add to stew and sir until it is well blended and the stew thickens. Season to taste with salt and pepper. Serve hot with boiled potatoes. n some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Preheat oven to 325f. Heat fat in a deep heavy pot. Cook the onions, peppers, and garlic until the onions are limp and transparent and paprika has lost its raw taste. Add beef and remaining ingredients except sour cream. Stir well to combine. Simmer in preheated oven for 1 1/2 to 2 hours or until the meat is tender. Adjust oven temperature during cooking time so contents of pot remain at a simmer. Serve in shallow soup bowls with a tablespoon of sour cream atop each serving. ges. until all is powder. oatmeal, salt, baking powder and baking soda then add to butter/sugar mixture. Mix well and add chocolate and nuts. Make golf ball sized cookies and place 2 inches apart on ungreased cookie sheet. Bake at 375 degrees for 16 minutes. Preheat oven to 375 degrees Makes 112 cookies otein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fill a large (10-quart) stockpot one-third full with water. Add the lemons, potatoes, corn, onions, salt, and peppers. Cover and bring to a boil over high heat. Let boil for 10 minutes. Add the crabs, (if blue crabs are not available, substitute other small to medium crabs), cover, and return to boil. Once steam starts to escape from under the cover, let cook for 15 minutes. Turn off the heat and let sit, covered, for 10 minutes more. From Alex Patout's "Cajun Home Cooking" Published by Randon House Alex says, "Serves 2 Cajuns, 4 elsewhere. " He writes, "We like to lay out the crabs and vegetables on a large table covered with lots of paper and have a feast. " Brown under broiler until cheese melts. Serve. Notes ********** RECIPE ENDS ******** speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other. " From Justin Wilson's "Outdoor Cooking With Inside Help. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9 X 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf, tightly, beginning at 9-inch side. Press with thumbs Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other. " From Justin Wilson's "Outdoor Cooking With Inside Help. " minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 115 CALORIES PER SLICE. Notes ********** RECIPE ENDS Heat water to boiling in large kettle or canner. Drop 4 crabs at a time into water. Cover and heat to boiling; reduce heat. Simmer 10 minutes; drain. Repeat with remaining crabs. To remove meat, grasp body of crab. Break off large claws. Pull off top shell. Cut or break off legs. Scrape off the gills and carefully remove organs located in center part of body. Serve crab hot or cold with cocktail sauce if desired. 4 SERVINGS f 12436 -minced/pr Add the water to the sugar and boil until the syrup spins a thread. Pour the hot syrup very slowly into the beaten white of egg, whipping constantly. Flavor with vanilla and spread the icing on the cake. For chocolate icing, add 2 Tbsp grated chocolate to the warm icing. To tint icing: Lemon juice will whiten icing. The grated rind of an orange will give a yellow color. Strawberry, raspberry or cranberry juice will give a pink shade. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Use Dutch oven or stockpot that holds at least 6 quarts. Fill one-third full with water. Heat to boiling. Plunge lobsters headfirst into water. Cover and heat to boiling; reduce heat. Simmer 10 to 12 minutes or until lobsters turn bright red; drain. Place each lobster on its back. Cut lengthwise in half with sharp knife. Remove stomach, which is just behind head, and the intestinal vein, which runs from the stomach to the top of the tail. Crack claws. Serve with melted margarine or butter and lemon wedges if desired. 2 SERVINGS; 430 CALORIES PER SERVING. dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes. Russet, white or red potatoes can all be used. The tough part is peeling the potatoes, but is can be done without cutting your fingers or losing half the potato. After peeling, the potatoes should be cut into 3-4 smaller pieces. Cook potatoes in boiling water until they are soft (again, you can test them with a fork). Serve with a few toppings. Micro-cook on 100% power (high) for 6 1/2-8 1/2 minutes or till tender. PUT RICE AND WATER or broth in a 2- to 3-quart saucepan, and bring to a boil. Stir once or twice. Lower heat to a simmer. Cover with a tight-fitting lid or heavy-duty foil and cook 15 minutes. If the rice is not quite tender or the liquid is not absorbed, replace lid and cook 2 to 4 minutes longer. Season with salt and pepper. Fluff with a fork. To reheat, place in a colander over boiling water, making sure the water does not boil into or soak the rice, but only steams it. The rice will stay fluffy as long as the water doesn't evaporate. In restaurants it is kept this way for hours. Cover the rice to prevent the top layer from drying out. TIPS: For drier rice, use 2 tablespoons less water. ***** Per serving: 306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol, 384 mg sodium, 1171 mg potassium. Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** 11325 B Shrimp range from as small as 1 inch to as long as 13 inches. If a. Heat water to boiling. Add shrimp. Cover and heat to boiling; reduce heat. Simmer 3 to 5 minutes or until shrimp are pink and firm; drain. Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Chill shrimp and serve with cocktail sauce if desired. 4 SERVINGS (about 1/4 pound each); 100 CALORIES PER SERVING. b When shopping, look for firm, white stalks and shiny, dark leaves. 1-1/2 POUNDS YIELD 4 SERVINGS; 20 CALORIES PER SERVING. To Prepare: Wash bok choy; cut off leaves. Cut stems into 1/4-inch slices; cut leaves into 1/2-inch strips. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add bok choy stems. Cover and heat to boiling; reduce heat. Boil 5 minutes. Add bok choy leaves. Cover and boil 2 to 3 minutes or until crisp-tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place bok choy stems in basket. Cover tightly and heat to boiling; reduce heat. Steam 5 minutes. Add bok choy leaves. Steam 2 to 3 minutes or until stems are crisp-tender. To Microwave: Place bok choy stems and 2 tablespoons water in 3-quart microwavable casserole. Cover tightly and microwave on high 4 minutes. Stir in bok choy leaves. Cover tightly and microwave 3 to 4 minutes or until stems are crisp-tender. Let stand covered 1 hour; drain. Combine first five ingredients in a saucepan; simmer 5 minutes. Heat oil in a wok or large skillet. Add bok choy; stir fry until crisp tender. Place on serving dish; spoon hot sauce over. Serves 6. Sour Cream 1.00 tb Worcestershire Sauce 0.00 Salt & Pepper; To Taste 2.00 Tomatoes; Md. Chopped 1.00 Green Pepper; Bell, * Instructions: * Seed and chop 1 medium Green Bell Pepper. Slice the Bok choy, also known as Chinese chard, is a favorite in Asian cuisines. Cut tofu into 3/4-inch cubes; drain thoroughly. Cut bok choy (stems and leaves) diagonally into 1/4-inch slices. Cut onions into 2-inch pieces. Heat 2 tablespoons oil in wok or 10-inch skillet over medium-high heat until hot. Cook tofu 5 minutes, stirring carefully; remove tofu. Add 2 tablespoons oil, the bok choy and onions to wok. Cook over medium-hig heat 2 minutes. Stir in mushrooms. Add enough water to reserved mushroom liquid to measure 1/2 cup. Stir mushroom liquid and oyster sauce into vegetables. Heat to boiling. Mix cornstarch and water; stir into vegetable mixture. Cook and stir about 1 minute or until thickened. Stir in tofu and onions. Heat until hot. 8 SERVINGS; 135 CALORIES PER SERVING. d bake only until the cheese is melted. Serve hot. Notes ********** RECIPE ENDS ******** e Slice pork against the grain into thin strips about 2" by 1/2". Seperate outer fleshy stalks from center flower stalk of bok choy. Use center stalk in another stir-fry dish or in soup. Wash outer stalks, and diagonally slice into 3" pieces. The meatier ends of the stalks should be sliced a little thinner. Swirl oil around in very hot wok. When oil begins to smoke, add pork and stir-fry until meat is seared (about 1 minute). Add bok choy, garlic and ginger. Stir-fry until green leaves are bright and shrivelled, stirring and tossing constantly so stalks won't burn. Add salt, stock, sugar and dry sherry. When liquid begins to boil, cover wok and steam for 30 seconds or less on high heat, until stalks are tender but still crisp. Push ingredients up side of wok; dribble cornstarch paste into liquid and stir to make a light sauce. Recombine and add MSG. Serve immediately. c 15591 Onion; chopped 2.00t Cut filets in 2 inch cubes. In heavy bag, combine floiur, 1/2 tsp curry powder, paprika, italian seasoning, and ;chicken pieces tossing to coat chicken thoroughly. In medium-lg. skillet over medium-high heat, stir-fry chicken in 2 Tbsp broth for about 10 minutes, until chicken is no longer pink inside. Remove from pan. Preheat oven to 350~ Add garlic, onion and 2 tablespoons broth to skillet and cook, stirring often, 5 minutes or until the garlic and onion begin to color. Stir in apples, remaining 1 teaspoon curry, raisins, lemon juice and oranges with juice. Cover and cook over medium heat for 10 minutes. Remove skillet from heat. Set aside 1 cup of the fruit mixture for topping; stir cooked rice into remaining mixture and spoon into 2 quart glass casserole. Place chicken pieces on top of rice mixture and top with remaining fruit mixture. Bake uncovered at 350~ for 20 to 30 minutes, until liquid is absorbed and casserole is golden brown. 0.50c Preheat oven to 375 degrees. Remove excess fat from chicken; season with salt. Combine rice, fruit, onion, 2 tsp of the curry powder, sugar, salt and water in a 12x8x2-inch baking dish; stir well. Arrange chicken over rice mixture. Combine melted butter, paprika and remaining 2 tsp curry powder; brush on chicken. Cover tightly with aluminum foil and bake in 375 degree oven 1 hour, or until chicken is tender and most of liquid is absorbed. Garnish with chopped parsley, if desired. Makes 6 servings, 520 calories per serving. eeled and quartered 0.00 -tomatoes 1.00 ts Minced or crushed fresh 0.00 -onion 1.00 ts Salt 4.00 ts Butter or margarine 2.25 ts Sugar 2.00 ts Flour 1.00 ds Of pepper Instructions: Mix first four ingrediants in large pot, mix flour and sugar and add to rest in pot. Simmer 10 minute Preheat oven to 350 degrees F. Put the monkfish in a pan just large enough to hold it. Pour the milk over and place the pan over moderate heat. Bring to a simmer, cover, and cook for 8 minutes. Turn the fish and cook 7 minutes longer, or until the fish is cooked through. When the monkfish is nearly done, add the shrimp and cook 2-3 minutes, or until they turn pink. Drain fish and shrimp, discarding milk. Cut the monkfish into bite-size pieces. Beat the eggs with the tomato paste, curry powder, lemon juice, rosemary, saffron and 1/2 cup cream. Mix in the fish and shrimp and season to taste with salt and pepper. Turn into 4 individual ramekin dishes and pour an equal amount of the remaining cream over the top of each dish. Bake for 20 minutes, or until set. Serve hot with a ssqueeze of lemon and a crusty french type bread. This is an appetizing and stylish way to start a meal. For a light lunch dish for two, cook this in one ovenproof dish and serve it with a green salad and boiled new potatoes. 1.00ts h 12402 Salt 0.25ts i 12402 White pepper 0.12ts j 12402 Hard cooked eggs, chopped 2.00lg k 12402 Cooked turkey bacon Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. 1.00tb c 12403 Dash ga Break pretzels into 1" sticks. Melt butter in a skillet. Add garlic in butter, then stir in almonds, pine nuts and cashews. Add Worcestershire sauce, curry powder and chili powder and mix well. Stir in pretzels and cook gently over medium heat 3-4 minutes, stirring frequently. Remove from heat. Add raisins and salt; mix well. Turn mixture into a serving dish and cool. Makes about 2 cups. 1.00c b 12404 Preheat oven to 325-degrees F. Puree strawberries in blender or processor. Combine eggs and oil in small bowl and wisk thoroughly. Sift remaining ingredients into large bowl. Make well in center. Pour in eggs and puree and blend well using wooden spoon. Pour into 9x5-inch loaf pan. Bake until tester inserted in center comes out clean. About 1 hour and 10 minues. Cool. 404 Minced fresh thyme (OR 1/8 0.25ts f Cover bottom of 9" chocolate cookie crust with 1 1/4 boxes of Nestles Bon Bon Ice Cream Nuggets. Mix instant vanilla pudding mix with milk, food coloring and peppermint extract. Spoon over Bon Bons and freeze 5 hours. Decorate with melted chocolate, whipped topping and more Bon Bon nuggets. s :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and few drops of food color. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk. ) For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set but not brown; cool. Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot if desired. ABOUT 2 DOZEN COOKIES; 125 CALORIES PER COOKIE. GLAZEMix powdered sugar, milk and vanilla until smooth. Tint with a few drops food color. CHOCOLATE GLAZEMix powdered sugar, milk and vanilla until smooth. Stir in chocolate. t and is, therefore, eminently suited to vegetarian diets, being well balanced nutritionally. SAUCE Crush the peanuts, using either a rolling pin or a large *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and few drops of food color. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk. ) For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set but not brown; cool. Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot if desired. ABOUT 2 DOZEN COOKIES; 125 CALORIES PER COOKIE. packed watercress, washed, drained, and lower stems removed 1 cup vegetable oil While the bean curd is pressing, set the potatoes on to boil. In another saucepan, hard cook the eggs. When the eggs are ready,immediately plunge them into iced water. Empty the egg saucepan and refill it with cold water. Bring t GLAZEMix powdered sugar, milk and vanilla until smooth. Tint with a few drops food color. CHOCOLATE GLAZEMix powdered sugar, milk and vanilla until smooth. Stir in chocolate. Remove and set them aside. Refill the sieve with the cabbage and blanch it for 2 minutes. Blanch the zucchini for 3 minutes. Finally, immerse the watercress for 1 minutes. Set all the veg Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then add broccoli and pimiento Cook 2 minutes. Serve over rice. and set them aside to cool. Pour the vegetable oil into a small saucepan and set it over high heat. Remove the rectangle of bean curd from its makeshift press, mop it with paper towels to remove any residual moisture, and cut it into 1 inch cubes. To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 To prepare hens for stuffing, remove the skin from the backbone area and set aside. Cut out the backbone, open the hen and remove all bones except the drumsticks. Boil the wild rice until tender, cool and stuff hens. Close the hen with drumsticks in the air and use the skin from the backbone to wrap the hen so it will stand in the baking pan breast side up. Season hens with salt and pepper. Roast at 350F for 45 minutes to 1 hour. SAUCE: Combine the orange juice, lemon juice and brown sugar in a saucepan and bring to a boil. Use cornstarch mixed with a little water to achieve desired thickness. Stir in liqueur and peel and keep warm. Servings: 6 Peel garlic and cut into thin slices. Stir-frying: Heat peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger for 30 seconds, splashing with water to prevent burning. Add carrots and stir-fry for anot Slice the eggplants crosswise into 1 1/2 inch thick pieces. Sprinkle them with 2 t. coarse salt and let stand for 15 minutes. rinse eggplants under cold water, which removes the bitter taste, rinse, and dry well on a towel. Heat the oil in a skillet and lightly brown eggplant slices over moderate heat for 3 minutes. Remove and put into a serving bowl. Cool. Put the tomato sauce, pepper, chile, cinnamon, mint and 1/2 t. salt, if wanted, in a pan. Simmer over low heat for 10 minutes, which is long enough to integrate the flavors. Pour this over the eggplant; refrigerate until ready to use. The salad can remain in the refrigerator for several days. Serve cold or at room temperature. e 19474 Red wine vinegar 2.00tb a 19474 -- (good quality) 0.00 b 194 This recipe won in the Appetizer section of the Toronto Star's Canada's Cooking contest for Canada's 125th birthday (1992); the maple leaf shape is pretty but not necessary (can use a rectangle). "Frozen phyllo dough can be found in most supermarkets. Sun dried tomatoes and bottled roasted red peppers can be found in Little Italy, some supermarkets ans most speciality food shops. " Preheat oven to 375F. Draw maple leaf on 12 inch square piece of paper; cut it out. On lightly buttered baking sheet, place one sheet of phyllo dough. brush on melted butter; sprinkle lightly with parmesan. Repeat until all 6 layers have been used. Place leaf cut-out on prepared dough; trace out shape with sharp knife. (Remaining dough may be pressed into mini muffin tins and topped with various pizza toppings. ) Sprinkle asiago cheese over dough; arrange vegetables on top. Bake on lowest rack of oven 15 minutes or until pizza is golden brown. may be served right away or reheated proir to serving. * To roast pepper, place on baking sheet; broil about 15 minutes or until blackened all over; turning frequwntly. cool; peel & seed. MAKES: 6-8 appetizer servings 9475 Arugula leaves (1 bunch) 2.00c g 19475 Olive oil 3.00tb h 19475 Basil torta cheese, thinly 1.00lb Serve with steaks, pork chops or hamburgers. Heat margarine in 1-1/2-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, wine, parsley, onion, bay leaves and thyme. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP SAUCE; 45 CALORIES PER TABLESPOON. Temp:0 Heat beef, pork, water, beef broth, salt and pepper to boiling in Dutch oven; reduce heat. Cover and simmer 1 to 1-1/2 hours or until beef is tender. Remove pork from soup. Cool pork slightly. Remove pork from bone and cut pork into bite-size pieces. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball and add to soup. Cover and simmer 2 hours. Stir in vinegar. Simmer 10 minutes. Remove spice bag. Serve sour cream with soup. Sprinkle with chopped fresh dill weed if desired. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 400 CALORIES PER SERVING. ng, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Mary Pshyk's Ukrainian beet soup is served with chopped fresh dill sprinkled on each bowlful and rye or black bread. Soak beans in cold water for two hours, drain, add more cold water to cover and simmer until tender, about two hours. Place spareribs in large pot of cold water, bring to a boil, skim off any surface scum, and simmer for about 20 minutes. Remove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes more. Add cooked beans and cabbage and cook until cabbage is tender, about 10 minutes. Blend cream and four and stir into soup. Continue cooking, stirring, until soup thickens slightly. Season to taste with salt, pepper and lemon juice. Serve hot with sour cream and dill. Six to eight servings. From The Gazette 91/01/30. pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Soak beans overnight. Drain, cover with fresh water. Bring to boil, simmer until tender, drain. Pour 1/2 of beans into bean pot. Combine remaining ingredients and add to pot. Pour in remaining beans. Cover with boiling water and bake 8 hours at 250 degrees. Watch & add more water if necessary. Jack Beasley ir until heated through about 3 minutes. Remove vegetables from heat. Top ch This is a martini with a green olive stuffed with an almond instead of a pimento. See other martini cocktails for other strengths. m Bon Appetit's Light & Easy Mar '9 3. Notes ********** RECIPE ENDS ******** POWER: High . TURN: No . TIME: 22 min. per 6 servings Place bacon in a 2 qt casserole dish. Cover and microwave 4 to 5 minutes, or until crisp. Remove bacon, crumble and set aside. Drain clams and add liquid to bacon drippings. Stir in potatoes and onion. Cover and microwave on high 9 to 12 minutes or until potatoes soften. Stir flour into half the milk. Add flour mixture and remaining milk, cream, clams, salt and pepper to hot liquid. Cover and microwave 4 to 5 minutes. Garnish with butter, oyster crackers and crumbled bacon. :Stir-Fried Tofu With Onions Serves :4 KeyWords :/vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil 3 quarts of water in a large pan. When boiling briskly add the spinach and the sorrel. Cook uncovered at a brisk boil for 6-8 minutes. drain water off, wash vegetables in cold water, then puree in blender. cool to room temperature. Combine the other ingredients in bowl, except for the beer and vodka. When mixed well slowly add the beer and the vodka stirring constantly. Chill for a minimum of 2 hours before serving. 3.00 tb Stock** Instructions: *This dish origi Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika to thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is list Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika Mix the cornstarch with the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half-inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. I also like to use tofu after it Mix flour and milk thoroughly. Avoid lumps. See recipe for Quatre-epices Author: Jerry Predika tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and Steam mussels 3-4 minutes. Dissolve saffron in warm wine; set aside. Melt butter; add garlic, onion, carrot, celery, seasonings, and soy sauce. Cover and simmer for 5 minutes. Add water and wine; bring to boiling; add fish. Reduce heat and simmer for 10 minutes. Serve with toasted bread. il brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened. * Choose one of the following soup mixes to use in the recipe: Onion, Onion-Mushroom or Beefy Onion. Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. reezer. Will make approx. 25 to 26 patties. When desired, pry patties apart with knife and cook in covered frypan for approx 20 minut Wines: Chateau Talbot/Moulin a Vent. Steam the asparagus and green peas for 5 minutes or until al dente. Remove and drain. Saute the zucchini in the butter over medium-high heat for 3 minutes or until al dente. Remove from heat. Sprinkle the cut surfaces of the tomato halves with the bread crumbs. Place under a heated broiler for 1 minute or until heated through. To serve, place artichoke bottoms on 4 plates. Place the peas in the bottoms. Arrange the remaining vegetables around in an appetizing fashion. Season with salt and pepper to taste. tb Soy sauce 1.00 tb Sherry,dry 2.50 ts Cornstarch 1.25 ts Sugar 0.25 ts Gingerroot,minced fresh 0.00 Salad oil 0.50 Broccoli bunch 0.50 lb Mushrooms,sliced 1.00 Carrot,thinly sliced 0.25 ts Salt 2.00 tb Water Instructions: 1. Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in bourbon and corn syrup. Shape mixture into 1-inch balls. Roll in granulated sugar. Cover tightly and refrigerate several days before serving. ABOUT 5 DOZEN CANDIES; 75 CALORIES PER CANDY. In 12" skillet or wok over high heat, in tablespoons hot salad oil, cook broccoli, mushrooms, carrot, and salt, stirring quickly and frequently (stir frying) until vegetables are coated In a mixing bowl,whip together cream,milk,pudding mix and bourbon. Refrigerate until slightly thickened. Serve on or beside slices of pie. Makes 1 1/2 cups. Note: Combine remaining 1/2 pudding mix with 1 cup of milk to In same skillet over high heat, in 2 more tablespoons hot salad oil, cook pork mixture until pork loses its pink color, about 2-3 minutes, stirring quickly and frequently. Return vegetables to skillet with pork; heat through. Pour bourbon over ice in a highball glass. Fill with ginger ale or carbonated water. c 11609 Snow peas, chopped 0.25lb d 11610 Large Beaten Egg Yolks 2.00ea a 11610 Sugar 4.00ts b Mix cream cheese and pate and spread in bottom of 3 cup mold. Chill. Dissolve gelatin in cold water. Heat beef broth and combine with gelatin. When pate mixture is firm, pour gelatin on top. Chill. Unmold and serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis orange slices and cloves. Serve hot in mugs or heatproof punch cups. Makes about 24 (1/2-cup) servings. Nutritional Information: per serving: 120 calories, 5mg sodium Source: "The Best Slow *Cooked, Shelled, Deveined. Melt butter and saute mushrooms until wilted but still white. Stir in soup, sour cream, soy sauce,and pepper. Cook, stirring, until sauce bubbles and becomes smooth. Fold in shrimp. Heat until bubbly. Serve spooned over toast slices or cooked rice. Can also be spooned into small casseroles; top each casserole with 1/3 cup grated sharp cheddar cheese. Place under broiler and broil until bubbly and golden brown> Best to you, Lisa 0.50ts Thread chicken strips onto 6 (5-inch) wooden skewers; place in a heavy-duty, zip-top bag. Combine brown sugar and next three ingredients; pour over chicken. Seal bag, and refrigerate at least one hour, or up to four hours, turning occasionally. Place chicken in a grill basket coated with cooking spray. Cook on food rack, without a grill lid, over hot coals (400 - 500 degrees F. ) 8 minutes or until done, turning once. Serve warm. -92 berries; Crushed 0.50c Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. oz Cloud ear fungus 0.50 lb Chinese longbeans 0.00 -=OR=- Green beans 1.00 lb Silk squash or zucchini 2.00 tb Peanut oil 2.00 tb Finely chopped shallots 2.00 tb Coarsely chopped garlic 2.00 ts Minced peeled fresh ginger 2.00 tb Oyster sauce 2.00 tb Rice wine or dry sherry 2.00 tb Light soy sauce 2.00 ts In small bowl, whisk together egg and sugar. Stir in cream and milk. Stir in chocolate covered mints pieces. Freeze according to manufacturer's directions. Garnish with additional mints. Makes 1 pint. NOTE: Good way to serve is to serve in a parfait glass with layers of chocolate syrup in between ice cream. g the Chinese longbeans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in In small bowl, whisk together egg and sugar. Stir in cream, milk and peanuts. Freeze according to manufacturer's directions. Makes 1 pint. Heat a wok or large saute pan until hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, ab In small saucepan over medium heat, combine cream and chocolate covered raisins. Stir until chocolate has melted. Remove from heat. Whisk in milk, egg and flavoring. Chill. Freeze according to manufacturer's directions. Makes 1 pint. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0che 1131FHoliday Eggnog Cheesecake 7575 in A Small Bowl Combine Cabbage, Carrot & Green Pepper. in A Small Bowl, Combine Vinegar, Mayonnaise, Minced Onion, Lemon Juice, Sugar, Celery Seed, Salt (If Desired) & Pepper. Mixing Them Well & Pour Dressing Over Cabbage Mixture. Toss The Slaw And Chill It For At Least 2 Hours, Tossing It Again Just Before Serving. Dressing Is Excellent With Other Salads. -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0coo 599FHoliday Ham & Chili Cheese Ball Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U. to our knowledge, this is the best substitute we have found. You can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving. eeled 1.50 lb Bok choy 0.00 - cut into 1-in pieces Instructions: HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and Prepare Paste: Use mortar and pestle to pulverize cooked rice. Combine with sugar, yeast, soy and warm water. Let stand in warm place for 30 minutes to activate yeast. Authentic wine lees paste is not available in the U. to our knowledge, this is the best substitute we have found. You can add wet bean cheese for a sharper flavor. Braise Pork: Slice pork butt across the grain into strips, 1" by 3" by 1/2" thick. Heat peanut oil in wok until it begins to smoke. Add some of pork to hot oil; stir-fry pieces until they lose their pinkness; repeat in batches until all pork is browned. Next, add garlic to wok; stir briefly. Pour in wine lees paste, rice vinegar, sherry and stock; bring to slow boil; add pork slices. Reduce heat, cover, and simmer for 30 minutes. Remove pork, without sauce, to large platter. Cool pork. Cooling is essential so that it will deep-fry properly. Reserve sauce in small pan. You can hold pork for several hours, if you wish to braise it in advance. Deep-fry Pork: Heat deep-frying oil in wok. While oil is heating, beat egg yolks with water; set out bread crumbs on platter. Dip pork pieces in egg mixture, then bread crumbs, to thoroughly cover. When oil is at deep-frying temperature, 375 degrees, slip in a slice of pork as a test: pork should lightly brown in about 1 minute. Place 6 pork slices on Chinese strainer, and lower into oil, strainer and all. Check in 2 minutes (browning should take slightly longer than test because strainer cools the oil). If you prefer to fry in larger batches, use more oil. Remove fried pork to warm platter, uncovered. Finish: Reheat sauce, and pour over pork just before serving. 11495 Onions; Small 2.00ea e 11495 Herring Fillets; Marinated 8.00ea f 11495 Dillweed; Dried 0.50ts Bring 1-1/2 quarts water to boil in a saucepan. Add ribs, anise, shao xing, ginger, and garlic; sover and simmer 1-1/2 hours. Add soy sauce, sugar and 1/2 tablespoon salt; partially cover and simmer until the meat is tender, about one hour longer. Remove meat; cover and keep warm. Simmer sauce until it reduces to a thin syrup, about five minutes. Return ribs to the saucepan; toss to coat. Garnish individual portions with scallions and serve. AD --------- 0.00-------- Directions: In deep heavy pot,heat oil. Add 1 tbs butter. Let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside. Brown livers;remove and set aside. Lightly brown duck breasts on both sides and remove from pan. Reduce heat to low;add 1 tbs butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavoring. Blend. Add stick,orange juice and honey. Stir over moderate heat until mixture boils. Add peach puree and jelly. Bring to a boil. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done. Arrange breasts on heat-proof serving platter or gratin dish. Whisk whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture over breasts. Brown top lightly until broiler. Slice livers neatly and arrange as garnish on top of dish. Makes 5 to 6 servings. m :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: At least 12 hours before cooking this dish, rinse several times then soak dried chestnuts. After soaking, remove pieces of skin wedged in nutmeat. Deep-frying: In wok or suitable pan, slowly heat deep-frying oil; oil is ready when bubbles quickly form around chopstick held vertically in oil. Meanwhile, dredge drumsticks in cornstarch; shake off excess starch. Deep- fry drumsticks 2 at a time until brown, about 5 minutes. Remove from oil; drain. Red-cooking: Pour water in sandy pot or comparable casserole dish; add 5- spice bouquet, soy sauce, sherry & salt (5-spice powder can be substituted, though the final flavor will be less distinctive). Slowly bring to boil, reduce heat, cover pot & simmer 15 minutes. Remove cover; discard bouquet; add salt & rock sugar; dissolve rock sugar. You can stop here until near serving time. About 30 minutes before serving time, add drumsticks & soaked chestnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for another 15 minutes. Sauce should have reduced by about 1/3, and become bright & thick. To serve, prop drumsticks up around sides of sandy pot; spear chestnuts with sate sticks or long toothpicks. ornstarch with 1 tablespoon water. Add to crab mixture and cook briefly, stirring, to thicken sauce. Beat the egg white until frothy. Add in a thin stream to crab mixture, stirring constantly to keep egg white from setting immediate Preparation: Wash & soak Chinese mushrooms & dried shrimp in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-fry mushrooms, shrimp & mustard green for 15 seconds. Add cabbage; stir-fry for 1 minute. Add stock mixture; bring to boil. Reduce heat, cover wok, & simmer for 10 minutes, reducing liquid by half; add more stock if needed. Turn up heat; add enough cornstarch paste to make light sauce. Swirl in hot chicken oil. Serve. Note: Cabbage leaves should become transparent, but avoid overcooking; they should be soft but not wilted. 0000003078 0000003078 0000003078 Position Rack in Center Of Oven & Bake Potatoes Until Tender, About45 Min. Meanwhile, Combine 1 C. Broth With Next 6 Ingredients in Heavy Medium Saucepan. Cover & Simmer Until Turnips & Apple Are Tender, About 30 Min. Drain Off Any Liquid & Reserve. Halve Potatoes And Scoop Flesh Into Saucepan With Turnip Mixture. Mash To Lumpy Texture. Mix in 1 t. Oleo, Salt & Pepper. Cook Completely. Maintain Oven At 425 Degrees. Stuff Turnip Mixture Into Cavities Of Hens. Skewer & Lace Closed. Truss Hens To Hold Shape. Heat Clarified Butter in Large Heavy Skillet Over High Heat. Pat Hens Dry. Add To Skillet And Brown On All Sides, 6 To 8 Min. Transfer Hens To Platter. Pour Calvados Into Skillet. Boil Until Reduced To Rich Brown Glaze, Scraping Up Any Browned Bits, About 20 Seconds. Mix in Remaining 3/4 C. Broth, Apple Juice And Any Liquid Reserved From Turnips. Boil Until Thickened Slightly, 4 To 5 Min. Return Hens To Skillet, Breast Side Up. Baste Generously With Pan Liquid. Bake Until Hens Are Tender When Pierced With Fork, Basting Every 10 Min. , About 30 Min. Cook Hens 15 Min. , Basting Frequently With Pan Drippings. Remove Pins And String. Split Each Hen Lengthwise. Transfer To Heated Platter. Garnish With Apple Wedges And Watercress. Preheat Oven At 42 5. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Braised Duckling with Sauerkraut. Heat oil in Dutch oven. Cook duckling in oil over medium-high heat about 15 minutes, turning occasionally, until brown on all sides; drain. Mix remaining ingredients. Pour over duckling. Heat to boiling; reduce heat. Cover and simmer over medium heat 1 to 1-1/4 hours or until juices run clear. 4 SERVINGS; 565 CALORIES PER SERVING. Oyster sauce 2.00 tb Rice wine or dry sherry 2.00 tb Light soy sauce 2.00 ts S Preparation: In bowl, thoroughly mix pork, water chestnuts, ginger root, green onions, cooked rice, dark soy, sesame oil & water. Allow mixture to marry for 30 minutes. Form into firm balls, one for each serving, each the size of a tennis ball (about 3 1/2" across). Braising: Heat wok or skillet to hot; add oil. When oil begins to smoke, introduce meatballs 1 at a time, so as not to cool oil. Fry meatballs until a brown crust has formed. They must be well crusted in order to retain their shape while stewing. Cooking in Sandy Pot: Line sandy pot with shredded Chinese mustard cabbage; sprinkle with pan oil from meatballs, salt & sugar. Add meatballs, then add cool or cold stock. Bring slowly to boil; cover; reduce heat to medium & simmer for about 2 hours. Correct seasoning if necessary. Serve. 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, abou Marinating: Combine marinade ingredients in bowl large enough to hold pork, mixing well. Add pork, cover, and marinate at room temperature for 1 hour. Braising: Drain pork, taking care to remove pieces of garlic. Heat oil in wok until it begins to smoke. Fry pork cubes, a few at a time, until brown and crusty. Do this quickly to sear meat without cooking it through. Drain in Chinese strainer or on paper towel. Strain and reserve cooking oil. Clay Pot: In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry. Bring to boil, then add braised pork cubes. Reduce heat, cover pot, and simmer for 30 minutes. Meanwhile, wash and trim green onions, cut into 2" sections. Drain oysters. When pork has simmered 30 minutes, add onions and oysters. You can stop the dish before adding oysters and onion. Cover and cook at medium heat for 15 minutes more. Turn up to boil, dribble in cornstarch paste to make light gravy. Serve with garnish of parsley. 00 -1.00 CUT THE STRIPS OF RIBS between the bones into riblets. Stir-fry the spareribs in a wok over high heat to brown them in their own fat (about 4 minutes). (You may want to start them off with a tablespoon of peanut oil. ) Drain off the fat and add the sauce ingredients except the broth. Mix them well. Add the broth and reduce the heat. Let the ribs simmer 60 minutes. Remove the ribs to a serving plate and garnish them with the scallion tops. (The liquid in the wok can be skimmed of fat and thickened with cornstarch to make a sauce, if you like. ) Serves 4 to 6 as a main course. 1.00 cak 12366 Basic Chicken Stock Chicken 18782 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 12367 Basic Chili Chili Beans ROLL-CUT THE CHINESE EGGPLANTS or, if using the regular large variety, trim and cut them into 1-inch cubes. Sprinkle the cubes with salt and leave in a sieve to drain for 20 minutes, then rinse under cold running water and pat them dry with paper towels. Heat a wok or large skillet to a moderate heat. Add the oil and let it heat up for a few seconds, then add the eggplant, garlic, ginger and scallions and stir-fry for 1 minute, until they are thoroughly mixed together. Now add the rest of the ingredients except for the scallions. Turn the heat down and cook, uncovered, for 10 to 15 minutes, until the eggplant is tender, stirring occasionally. Return the heat to high and continue to stir until the liquid has been reduced and has thickened slightly. Turn the mixture onto a serving dish and garnish with the chopped scallion tops. g the tougher outside stalks. Then cut the celery into 1-inch lengths. Heat a wok or large saute pan until i Preheat oven to 350 degrees. In a large skillet over high heat, heat half the peanut oil until it begins to smoke and sear veal shanks until they are brown on all sides. Remove shanks from the pan and set them aside. Lower heat to moderate and add the remaining peanut oil. When hot, put in the garlic, onion, mushroom caps and tarragon and cook, while stirring, until the onion is translucent. Add the tomatoes, vinegar and green peppercorns and cook until the liquid is reduced by half. Add the Teriyaki Sauce, water, mirin, chili and garlic paste, and brown sugar. Bring mixture to a boil. Return veal shanks to the skillet, cover, place in oven, and cook until the meat is fork tender, approximately 1-1/2 hours. Skim any fat that accumulates on the surface of the braising sauce; add sesame oil to defatted sauce and serve. Serves 6 Teriyaki Sauce: 1 Tb. sesame seeds, toasted 1 cup soy sauce 1 1/2 ts. sesame oil 1/2 cup sugar 2 cloves garlic, minced 2 tsp. minced fresh ginger 1 cup thinly sliced scallions Place all ingredients in a small saucepan over moderate heat. Bring to a boil to allow the sugar to dissolve. Remove from heat and cool before using. Makes 1-1/4 cups. isins chocolate chips ham and cheese cooked couscous cooked rice and vegetables Notes ********** RECIPE ENDS ******** Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. Chicken is don Soak mushrooms in warm water until caps are tender, 15 to 30 minutes; drain. Gently squeeze water from mushrooms then cut off and discard stems; thinly slice caps. Set aside. In a small bowl, combine 1 tablespoon soy sauce, wine and cornstarch. Add shrimp and stir to coat. Set aside. Sprinkle fish lightly with salt and pepper; dredge in cornstarch and shake off excess or lightly sprinkle with cornstarch (fish does not need to be completely coated). Place a wide frying pan (preferably with a non-stick surface) over medium-high heat. Add 1 tablespoon of the oil; swirl to coat surface. Add fish (skin side up if using fillets); cover and cook until golden brown on bottom, about 3 minutes. carefully turn fish over and repeat to brown other side. Remove fish and set aside. Add the remaining tablespoon of oil to the pan. Add ginger and cook, stirring, until fragrant, about 10 seconds. Add shrimp and stir until shrimp are opaque and separated, about 1 minute. Add mushrooms, broth and soy sauce and cook for 30 seconds. Add cornstarch solution and stir until sauce boils and thickens. Return fish to pan and spoon sauce over fish. Cover and simmer until center of fish at thickest is just opaque, about 3 to 5 minutes. Transfer fish to platter; pour sauce over fish. Garnish with green onions. Serves 4. 0.00 i 13248 Tomato paste 1.00tb Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. sliced 0.12 ts Pepper, fresh ground blk Instructions: Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T Sift flour, measure, and sift with salt, baking soda, and cinnamon. Add bran. Cream butter and sugar. Add eggs. Beat thoroughly. Add sifted dry ingredients alternately with milk. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) about 20 minutes. 20 servings. Carl Clements, Paonia, CO. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entre Sift dry ingredients together. Dust dates with 1 T flour mixture, then add to the bowl. Then add the brown sugar, all bran, and grated lemon peel. Combine 3/4 cu buttermilk, 2 beaten eggs, 1/4 cup vegetable oil. Add all once to flour mixture with the sourdough starter, stirring until well moistened. Pour into greased or waxpaper lined loaf pan about 9 x 5-inches. Bake at 350 degrees for 1 hour. Allow to stand 10 minutes in pan and then remove from pan and cool until cold. Wrap in plastic wrap or foil and place in Refrigerator. Use cream cheese or home made butter on this bread for an out of this world taste. 0.33c c 19460 Onion; chopped 1.00md d 19460 Fresh parsley; minced 0.50c e 19460 Fresh chives; minc *if using self-rising flour omit the Baking soda and salt. Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto u cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. i 19460 Fresh Mix water with 1 cup cereal. Sift flour with baking soda. In a large bowl, beat butter until creamy. Add sugar 1/2 cup at a time, beating after each addition. Blend in eggs, one at a time, beating well after each addition. Scrape sides of bowl often. Stir in flour mixture 1/2 cup at a time, alternating with butter/sour milk, added 1/2 cup at a time also. Stir in soaked bran and the remaining bran cereal. Cover and store in refrigerator at least 6 hours before baking. To bake muffins, heat oven to 400 degrees F. Grease 2 1/2-inch Muffin Cups. Stir batter gently. Fill each muffin cup with about 1/4 c batter. Bake about 20 minutes, or until nicely browned. Remove from pan and serve hot with butter. Makes 6 cups batter or about 24 2 1/2-inch muffins. alnuts; chopped 2.00tb f 19461 Raisins; or sultanas 1.00tb g Place roast in shallow roasting pan. Pour approximatedly one third of the brandy on the roast. Roast at 325 degrees F. without lid for approximately 15 to 20 minutes per pound for rare. Gradually pour remaining brandy roast throughout cooking time. Baste frequently. If the surface of the roast appears to be drying out during cooking, cover with suet or bacon strips. When roated to desired doneness, remove from oven and allow meat to stand for ten minutes before carving. Season with salt and pepper. 1.00 (16-oz.) can whole tomatoes 0.50 tb Butter 0.50 ts Salt 0.50 ts Sugar 1.00 tb Cornstarch 1.00 tb Diced celery 1.00 tb Diced onion Instructions: Bring all ingredients to a boil; reduce heat and simmer for 10 minutes or until mixture is of medium thickness. Notes ********** RECIPE ENDS ******** 3.00c Put the cheese through a meat grinder, food processor and etc. using the finest blade. Combine the cheese in a mixing bowl with all other ingredients. Mix well. Chill in the refrigerator. Remove from the refrigerator about a half-hour before serving so the cheese may be spread easily. A good bourbon may be substituted for brandy with excellent results. Makes about two cups. } 21222 Pecans, roughly chopped 2.00c Blend the gorgonzola cheese and sour cream until smooth. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Cherry Tomatoes, Green Zucchini, Jicama, Pearapple, Anjou Pear, Nectarine 21222 Black pepper 0.00 21222 Rubbed sage 0.00 On sheet of wax paper, combine flour, pepper and salt. Dredge liver in flour mixture. In large non-stick skillet, over medium heat, cook bacon until crisp. Remove to paper towel to drain; crumble when cool. To drippings in pan, add liver and saute, in batches, if necessary, until golden brown, about 1 1/2 minutes per side. Remove to serving platter; keep warm. Add onion to skillet; cook until soft, about 3 minutes. Stir in raisins, brandy and cider vinegar; cook 1 minute. Add crumbled bacon; pour over liver. b 21224 Water 3.00tb c 21224 Freshly ground black pepper 0.25ts d 21224 Quinoa (available at natural 1.00c e 21224 Foods stores) Drain tomatoes; reserve liquid. Finely chop tomatoes; set aside. In 1-quart saucepan over medium heat, melt butter or margarine. Stir in flour; cook 1 minute. Gradually stir in beef broth, tomato liquid and tomatoes, brandy, meat-extract paste and salt; cook, stirring until gravy thickens and boils. NOTE: Meat-extract paste is an extract of meat, concentrated to a paste, with seasoning added and packed in a jar. It is available in most supermarkets. Cheddar cheese; crumb Shake with cracked ice and strain into cocktail glass. Dust with nutmeg. 21225 -coarsely grated 0.00 b 21225 (1-1/2 sticks) unsalted 0.75c c 21225 -butter; room temperature 0.00 d 21225 Dry sherr Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in brandy and corn syrup. Shape mixture into 1-inch balls. Roll in granulated sugar. Cover tightly and refrigerate several days before serving. ABOUT 5 DOZEN CANDIES; 75 CALORIES PER CANDY. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 BEAT BLUE CHEESE, CREAM CHEESE, PARSLEY, BRANDY AND GARLIC IN SMALL BOWL ON LOW SPEED UNTIL SMOOTH. COVER AND REFRIGERATE ABOUT 6 HOURS OR UNTIL FIRM. JUST BEFORE SERVING, SHAPE CHEESE MIXTURE INTO A BALL; ROLL IN SESAME SEED. GARNISH WITH CHOPPED PARSELY IF DESIRED. Large green bell pepper 2.00 ts Minced garlic 3.00 Bay leaves 0.00 Salt 1.00 ts White pepper 1.00 ts Thyme 1.00 ts Oregano Shake over ice and strain into a sour glass. Sprinkle with nutmeg. ANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered Mix dry ingredients and then stir them into a cup of boiling water. Boil for 5 minutes and then add butter, brandy, and vanilla. Serve hot over mince pie or gingerbread. the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic Preheat oven to 325'F. (165'C. Generously grease 3 baking sheets. Put butter, brown sugar and syrup in a saucepan and heat gently, stirring until butter has melted and sugar is dissolved. Cool slightly. Sift flour, salt, Mixed Spice and ginger into mixture. Add lemon juice and stir well. Drop teaspoonfuls of mixture ont greased baking sheets, spacing them well apart to allow for spreading. Bake 1 baking sheet at a time in preheated oven 6-8 minutes or until golden. Let cool on baking sheet 2 minutes. Using a palette knife, remove brandy snaps from baking sheet, 1 at a time, and roll around handle of a wooden spoon. Let set and remove from handle. Just before serving, whip cream, powdered sugar and vanilla until thick. Spoon whipped cream into a pastry bag fitted with a small star tube. Pipe whipped cream into ends of each brandy snap. Garnish with strawberries and serve at once. Unfilled Brandy Snaps can be stored in an airtight container up to 2 weeks. microwave oven or in a 300F Shake with ice and strain into a sour glass. Garnish with lemon slice and a maraschino cherry. b 12359 Garlic cloves, chopped 2.00 c 12359 Carrots, diced 2.00 d 12359 Ribs celery, diced 2.00 e Prepare covered outdoor grill for cooking at least 1/2 hour before grilling. Rinse hens and pat dry; with kitchen string tie drunsticks together. Rub hens with oil and 1 tablespoon of lemon juice; sprinkle with 1/4 teaspoon ginger and salt and pepper to taste. In a small bowl, combine marmalade, brandy, and remaining ginger, set aside. Grill, covered, 5-6 inches over medium-hot coals 50-60 minutes. After 40 minutes, brush hens with brandy-orange sauce. Cook until juices run clear when thigh is pierced, basting 3 to 4 times. Serves 2 to 4 *** Title :Steamed Vegetables Student Style Serves :0 KeyWords :Student Vegetable /vegetarian Minutes :-1 Origin :Eric Chudler Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine bran and milk, let stand 5 min. Stir in bananas, eggs, sugar and oil. Combine remaining ingredients in large bowl. Stir bran mixture into dry ingredients until just moistened. Pour into prepared 9x5 inch loaf pan. Bake at 350F for 60-65 min. until cake tester comes out clean. Cool in pan 10 min, cool on rack. Adapted from Nabisco Precious Moments pamphlet Nov 1990. If steaming different vegetables together, put fastest cooking types the furthest from the water. Fill highball glass with ice. Add ingredients and stir. rved with salt, pepper, butter or even sour cream. Some good steaming vegetables and their approximate cooking times (time after water starts boiling): Cooking Time: 3-5 min 5-7 min. 10 min. zucchini thick carrots Drain Juice from clams and pour over onions, celery, and potatoes. Add enough water to barely cover. Cook vegetables. Meanwhile, melt butter, add flour and blend until smooth. Stirring constantly, add milk and cook until smooth & thick. Add Salt and pepper. Add white sauce, clams, and vinegar to vegetable mixture and heat through until thick. Serve hot. Makes about 8 servings- [My variations: Add 3 cans of clams (and juice) instead of 2, also use about 4-6 C. potatoes, 3 T. Red wine vinegar. Goes just a little further. ] slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin. ) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose * Braunschweiger Sausage is also known as liver sausage. Mix all the ingredients together. Shape mixture into 5 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. mea 14302 Czechoslovakian Plum Dumplings 22480 14 -1 -1 - Cream sugar and shortening until light and fluffy. Beat in eggs, milk and orange rind. Stir togethr baking powder, spices, salt and flour. Mix into sugar mixture. Stir in raisins and nuts, if used. Drop dough by teaspoonfuls onto greased cookie sheets. Bake at 350 degrees F. about 10 to 12 minutes, or until done. Remove from baking sheets and cool cookies on rack. Store in airtight tins. Makes about 4 to 5 dozen cookies. d Tobasco, stirring well. Reduce heat to low; continue cooking abou Blend meat, basil, garlic and onion. Form into ball. Combine cream cheese, salad dressing and garlic powder. Spread over top of braunschweiger ball. Chill at least 24 hours before serving. Optional garnish with parsley. en pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" 6 Dairy-Free Pasta "cheese" Sauce Soften gelatin in cold water. Heat consomme to boiling. Remove from heat; add gelatin and stir until dissolved. Pour into 2 c mold; chill until firm. Blend remaining ingredients. Spoon out center of jellied consomme, leaving 1/2 inch on all sides. Fill center with meat mixture. Heat the spooned out consomme till melted; pour over braunschweiger. Chill firm. Unmold. Trim with slices of hard cooked egg. Use crackers as spreaders. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fill rocks glass with ice. Add ingredients and stir. Garnish with a twist of lemon. Salt 0.25 c White sesame seeds Instructions: Steamed vegetables are common to many cooking traditions. You may discover in this recipe a dish that suits non-Chinese meals as well. Toast sesame seeds in dry wok at low temperature. Wash cabbage; slice into 1/2" shreds; pull head apart *if using self-rising flour Omit baking powder and salt Heat oven to 350 degrees. Grease square pan, 8 X 8 X 2 inches. Heat shortening in 1-1/2-quart saucepan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredien Spread in pan. Bake 25 minutes. Cut into 2-inch squares while warm. 16 BROWNIES; 150 CALORIES PER BROWNIE. the vegetable hot, and adds a rich taste. Remove cabbage from steamer. Wash the chicken thoroughly. Remove the skin and any pieces of fat. Pin the bay leaf to 1 onion quarter with the clove. Place the chicken in a large pot with the tomatoes, onion quarters, 1 carrot, celery leaves, and peppercorn bundle. Add 10 cups cold water and bring to a boil. Using a ladle, skim off the fat and foam that rise to the surface. Reduce the heat and simmer for 1 hour, skimming often to remove the fat. Remove the chicken from the broth and let cool. Strain the broth into a large saucepan, pressing the vegetables to extract the juices. (There should be about 8 cups of broth. ) Pull the chicken meat off the bones and shred or finely dice it. Add the rice, salt, and pepper to the broth and simmer for 10 minutes. Add the thinly sliced carrots and celery to the soup with the shredded chicken and half the parsley. Simmer the soup for another 10 minutes, or until the rice is tender. Correct the seasoning, adding salt and pepper to taste. Sprinkle with the remaining parsley and serve at once. Line serving platter with large lettuce leaves. Break the remaining lettuce into bite size pieces and place over the top of the large leaves. Arrange tomato slices, overlapping down the center of the lettuce bed, tucking onion slices in between the tomatos. Arrange sliced hearts of palm next to the tomatos. Add rows of olives and garbanzos. Serve with a sprinkle of parsley and olive oil or other favorite dressing on the side. Preheat oven to 325 degrees F. Butter a deep dish 9 inch pie plate or 9 inch square cake pan. Generously butter one side of bread, but in half to make two triangles. Arrange triangles, buttered side up, in prepared dish. In bowl, beat eggs well mixed. Add milk, sugar and vanilla; beat together. Stir in raisins. Slowly pour over bread making sure all bread is well soaked. Bake 45 minutes or until custard has set. Serve with warm maple syrup. This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. eyWords :Oriental Rice Wok /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 I have my own homemade "best bread mix". After the initial mixing which only takes a few minutes, the rest is as easy as the store bought. Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 22 cups of mix. rinse 3 to 4 times until the water is near clear. Add approximately 3/4 to 1 inch of warm water ove Lightly grease 2 large baking sheets. In a large bowl, dissolve yeast in lukewarm water. Blend in 2 eggs and butter. Add 5 cups bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Roll pieces of dough into ropes about 1/2 inch in diameter and 18 to 24 inches long. Form into pretzel shapes. For pretzel sticks, cut dough into 5 to 6 inch lengths. Place on prepared baking sheets. Preheat oven to 425. Brush tops of pretzels with beaten egg and sprinkle with coarse salt. Bake immediately 12 to 15 minutes, until brown and crisp. Makes 12 to 15 large pretzels. Variation For a chewier pretzel, drop pretzel-shaped dough into a pan of boiling water. When dough floats to the top of the water, remove it. Preheat oven to 400. Brush with egg and sprinkle with coarse salt. Bake about 30 minutes. All of these recipes I have posted using my bread mix can be adjusted to use with the bread machine, some using the dough setting. I have had excellent results. Will try to post more over the weekend as I get time. Also have a lot of other "mix" recipes if anyone is interested. d. Notes ********** RECIPE ENDS ******** 0.00 m 12349 Raisins 0.25c n 12349 Ground ginger In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and butter. Add 5 cups of bread mix. Stir well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Generously grease 2 baking sheets. Prepare Cinnamon sprinkle. Punch down dough. Let stand 10 minutes. On a lightly floured surface, roll out dough to a 12 x 24 rectangle about 1/4 inch thick. Spread generously with Cinnamon Sprinkle. Roll dough like a jelly roll and cut with a sharp knife into 24 1 inch slices. Place on prepared baking sheets. Cover with a damp towel and let rise in a warm place until doubled in bulk, about 30 to 60 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Prepare Sweet Glaze, and brush on while rolls are still warm. Makes about 24 rolls. CINNAMON SPRINKLE: Melt butter in a small saucepan. Stir in brown sugar, cinnamon, raisins and nuts. Sweet Glaze In a small bowl combine powdered sugar, vanilla and enough milk to make a thin mixture. c 12350 -barely cover ribs 0.00 d 12350 Brown sugar 1.00tb e * FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Steamed Jasmine Rice - Khao Suay * Serves :4 KeyWords :Thai Rice Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pan Rolls (this recipe is great for the BreadMaker using the dough setting) In a large bowl, dissolve yeast in lukewarm water. Blend in eggs and oil or margarine. Add 5 cups bread mix. Blend well. Add additional bread mix to make a soft, but not too sticky dough. Knead about 5 minutes until dough is smooth. Lightly butter bowl. Put dough in bowl and turn to butter top. Cover dough with a damp towel and let rise in a warm place until doubled in bulk, about 1 hour. Grease a 13" x 9" baking pan or two 9" round pans. Punch down dough again until doubled in bulk, about 30 to 40 minutes. Preheat oven to 375. Bake 20 to 25 minutes, until golden brown. Makes about 24 rolls. or 1 minute. Turn the temperature to low and steam for 10 minutes. Reduce the heat to the lowest setting and allow to steam for 10 minutes more. From: Thailand The Beautiful Cookbook. Cut bread in 1/2 inch cubes, brown in butter in frying pan. When brown, pour hot water over bread. Break egg into this and stir. Season with salt and nutmeg. latter. Garnish with herbs and lemon slices, if desired. Makes 8 to 10 servings. For Conventional Ovens: 3 to 7 lb of fresh pork should be oven roasted @ 350 degrees about 35 to 40 minutes per pound, until internal temperature attains 185 de Make vanilla sauce: in a small saucepan, over direct heat bring 1 cup milk with cream and 1/2 tsp vanilla to boiling; just until bubbles form around edge. Remove from heat. In the top of a double boiler, with an electric mixer at medium speed, beat 4 egg yolks until thick. Gradually beat in 1/2 cup sugar, beating until soft peaks form when beaters are raised. Add hot milk mixture. Place over hot water (water in the lower part of the double boiler should not touch the upper part). Cook, stirring until coating forms on metal spoon - about 10 to 15 minutes. Pour into a bowl; place a sheet of waxed paper on the surface. Refrigerate 2 hours. Preheat oven to 350F. Trim crusts from the bread and cut in half diagonally. Drain cherries. Turn cherries onto the bottom of a buttered 2 quart 8 inch square baking dish. Overlap bread slices on top. Prepare custard: In a small saucepan over direct heat heat the milk until bubbles form around the edge of the pan. Remove from heat. In a medium bowl, with an electric mixer, beat whole eggs and egg yolks until light and foamy. Gradually beat in the sugar, 2 tablespoons at a time. Beat until well-blended. Gradually pour the hot milk, beating constantly. Add vanilla, mixing well. Pour custard over bread and cherries mixture in baking dish. Set baking dish very carefully in a large shallow pan on the lower rack of the oven. Carefully pour hot water to 1 inch level around dish. Bake, uncovered, 45-50 minutes or until knife comes out clean. Remove to rack to cool. To serve, spoon sauce over individual servings Makes 8 servings. Note: You might try sprinkling cinnamon-sugar mixture over the pudding before baking. rice. We made these changes: Instead of putting the crushed corn flakes in the paper sack with the flour, I just added the salt and pepper to the flour. I crushed the corn flakes and placed them in a separate bowl. With an electric mixer, beat eggs until frothy (about 3 minutes). Add sugar, nutmeg, vanilla and cinnamon, and beat until well blended. In a sauce, heat the butter and milk until the butter melts (but do not allow it to boil). In a large bowl, mix together raisins, pecans and bread cubes. Combine the milk and egg mixtures, pour this over the bread and allow it to soak for 45 minutes. Preheat oven to 350 degrees F. Lightly grease individual ramekins or a large loaf pan. Add the apple to the bread pudding, and spoon mixture into the baking container. Place in oven immediately reduce heat 300 degrees F and bake for 40 minutes. Increase heat to 425 degrees F and bake for another 15 minutes until nicely browned. To make bourbon sauce, combine 2 eggs and icing sugar. Melt butter in a double broiler, whisk in egg mixture and cook, stirring constantly, until sugar has melted and sauce has thickened slightly. Allow to cool, and add bourbon. Serve over bread pudding. - except tear into bite-size BREAD PUDDING: Break bread into ovenproof dish (1-1/2 quart at least). Soften bread with small amount of milk. Beat sugar and egg yolks. Add milk, stir well. Add vanilla and salt. Pour milk mixture over bread. Fold in raisins if used. Cut butter into chunks and fold in. Place dish in pan of water and bake at 300 degrees for 40-50 minutes, or until a silver knife inserted comes out clean. Make meringue adding 2 level tablespoons sugar to each egg white. Spread, and return to 350 degree oven until brown (browning in a slow oven prevents falling). Serve warm WHISKEY SAUCE: Cook until dissolved. Remove from heat, add whiskey to individual taste. water, milk, mustard and bouillon granules. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce over greens. 4 SERVINGS; 75 CALORIES PER SERVING. Dip each slice of bread into a large bowl of cold water, then transfer to a colander set aside in the sink; let drain for 15 minutes. Gently squeeze each slice of bread to remove excess water, then cut the slices into medium dice. Transfer bread cubes to a large nonreactive bowl. Add the remaining ingredients including 1 teaspoon salt and 1/4 teaspoon pepper; toss the ingredients to combine. Cover and chill for 1 hour. Serve. Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. 10 SERVINGS; 200 CALORIES PER 1/2 CUP. Preheat oven to 350-degrees F. Heat olive oil in heavy small skillet over low heat. Add garlic and saute' until garlic is just golden, about 2 minutes. Drain immediately. (Reserve oil for another use. ) Combine garlic with Romano cheese, oregano and pepper in small bowl. Place bread slices on small baking sheet. Sprinkle garlic mixture evenly over bread. Bake unti cheese melts and croutons are golden brown on edges, approximately 10 minutes. Dip veal in egg and crumbs. Season. Brown in drippings,cooking on medium high to brown meat. Place in casserole or baking dish. To drippings left in skillet. add water and Worcestershire sauce. Pour over veal. Cover and bake 1 1/2 hours at 350 degrees. Serves 4 to 5. Combine the beaten egg, breadfruit pulp, and shortening. Mix well. Add sifted dry ingredients. Stir in egg mixture. Drop by spoonfuls into preheated deep fat (370 F) and fry until golden brown. Drain on paper towels or a brown bag. Shake in a bag with sugar to coat outside. Makes about 1 1/2 dozen donuts. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. mall ** 1.00 x Onion, small ** 0.50 x Green pepper 1.00 T Oil, cooking 8.00 x Pea pods, halved crosswise 6.00 x Mushrooms ** 1.00 x Tomato, small, chopped 3.00 T Soy sauce 1.50 t Cornstarch 4.00 x I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita br Preheat oven to 325 degrees. Wrap tortillas in aluminum foil and place in the oven for 5 to 10 minutes to warm. In a large non-stick skillet, heat oil over medium heat. Add 1/3 cup scallions and potatoes and saute 1 minute. Add tomatoes and chilies and saute until heated through, about 2 minutes. Season with salt and black pepper. Push the vegetables away from the center of the skillet. In a small bowl, beat eggs, egg whites and cayenne pepper together with a fork. Pour the egg mixture into the center of the skillet and cook, stirring the egg mixture with a wooden spoon, until some curds have formed but the mixture is still creamy, 1 to 2 minutes. Sprinkle cilantro over and stir the eggs and vegetables together. Taste and adjust seasonings. Divide the egg mixture among the warmed tortillas and roll each one into a log. Top each one with a spoonful of salsa, a little cheese and some of the remaining chopped scallions. Serve immediately. Serves 4. 'Z&"V T35uCH Sift dry ingredients together. Add shortening, milk, and egg. Spread 1/2-inch think in greased pan. Add this top mixture: 2 T flour, 1 T cinnamon, 5 T sugar mixed together and 3 T. butter rubbed in. Bake about 30 minutes in moderate oven. NOTE: Exact temperature not give. Moderate oven 350 - 400 F. ' '7/9:2=3+6-%00(3*"- * Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. 7.&K! * Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut White Castle cheeseburgers in half and place in 13" x 9" baking dish or pan. Mix all above ingredients in a bowl (except the cheese) until frothy. Pour over White Castles. Sprinkle with taco cheese and paprika. Cover with plastic wrap and refrigerate overnight or until thoroughly chilled. Bake at 350 deg F. uncovered for 40-45 minutes or until custard is set. Serve hot or cold. 0.00 Pepper, cut into 1/4" 0.00 Thick julienne strips 6.00 The kids will eat this one!!! Debbie Formatted by Elaine Radis BGMB90B; JUNE, 1993 sauce 1.50 ts Cornstarch 0.25 c Balsamic vinegar 0.25 c Apple juice 0.25 c Tomato juice 6.00 Drops hot pepper sauce Instructions: Press beef tenderloin steaks with palm of hand,flattening to 3/4" thickness. Brush both sides of steaks with 1 tsp. Combine first 3 ingredients. Add enough milk to make soupy consistency like eaten eggs. Put enough cooking oil in cast iron skillet so batter will not stick. (Be generous. Batter will stick while baking. ) Pour batter into skillet. Bake on top of stove,stirring and chopping as for scrambled eggs,until it looks like scrambled eggs and is baked through. Serve immediately with butter and syrup. Combine soy sauce and cornstarch in 4 cup microwave safe glass * Flour Tortillas should be 8-inches in diameter and be warm. Prepare apricot basting sauce; set aside. Heat oven to 500 degrees F. Mix cream cheese, ricotta cheese, sugar, and orange peel thoroughly. Spoon about 1/4 cup of the mixture into the center of each tortilla; top with 1 Tbls of preserves. Fold one end of the tortilla up about 1-inch over mixture; fold in the right and left sides over the folded end and then fold the remaining side to overlap the others. Brush the edges with egg to seal. Brush each with margarine. Place seam sides down on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until chimichangas begin to brown and the filling is hot, 8 to 10 minutes. Serve with apricots and Apricot Basting Sauce. If necessary,reheat pepper mixture on high 1 to 2 minutes or until hot. Remove peppers to serving platter with slotted spoon;top with steaks. Serve st Beat egg until light. Add sugar,sour cream,shortening and mustard; stir well. Add dry ingredients;stir just until moistened;do not overbeat. Gently,stir in ham and cheese. Fill greased muffin tins 3/4 full. Bake @ 400 degrees 20 to 25 minutes. Yield: 12 muffins or 32 mini-muffins. ual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated fo Put a frying pan on a low to medium heat and melt the butter. Whilst the butter is melting, measure the flour and sift into a large mixing bowl. Add the salt, sugar and baking powder. Measure the milk in a measuring jug. Separate the eggs and place the whites in a cup, adding the yolks to the milk. Add the melted butter from the frying pan. Remove as much from the pan as you can, but don't be too particular. The remaining butter in the frying pan will be used to cook the pancakes in. I use a rubber spatula to get most of it off the pan. Leave the ring on, but don't put the pan back on it. (I have an electric cooker which takes a long time to heat up). In this way you can start cooking the pancakes as soon as the batter is ready. When the butter has coagulated, add the liquid mixture to the dry ingredients and mix them up. I use a metal spoon. It is at this stage you can judge whether the mixture has the right consistency. Wash the measuring jug and dry it thoroughly. Pour the egg whites into it and whisk with an electric hand-held whisk. I whisk them until they are quite hard. (If there are lumps in the batter, you can user the whisk to get rid of them. ) Using the spatula (from the butter, right?), transfer all the egg whites into the big bowl. Fold the egg whites into the batter with the metal spoon until they are all incorporated. The batter is now ready. Put the frying pan back on the heat and wait until it is to a reasonable temperature. I can't be more specific because it depends on your cooker and the frying pan that you are using. Make the pancakes one at a time, turning them over when the underside is cooked. Eat immediately with butter and maple syrup. NOTES: * Light and fluffy breakfast pancakes -- The formula comes from "The Joy of Cooking" by Irma S. Rombauer and Marion Rombauer Becker. I bought the book when I was visiting California a few years back. The pancakes are to my liking, but my wife has had to endure vast quantities of failures before I got the right technique. These pancakes are amazing for their stupefying ability. No more than three can be eaten in one day. A slow and painful death will result from exceeding these guidelines. Yield: 8-10 6-inch pancakes. * The order that I do things is the result of much experimentation. I have a Creda Cavalier and use a Fissler German-made corrugated-bottom frying pan. With this combination I set the ring to 2. 75-3. One way to test is to place a small dollop of batter in the frying pan. It should take about 1-2 minutes to brown. As the underside is browning, bubbles should be forming on the top surface. The consistency of the batter and the temperature of cooking are correct when the bubbles fail to burst when the underside is fully cooked. * Now that I know what I'm doing, they're easy, but I had a awful lot of failures to start with. Don't expect success the first time. You won't be disappointed. The effort is worth it in the long run. What is important is to get the moisture content of the batter correct. If it is too sloppy; then the pancakes will be flat and stodgy. If the batter is too dry; then the pancakes will burn before they are cooked. : Difficulty: moderate until you learn the technique. : Time: 30 minutes preparation, 30 minutes cooking. : Precision: measure the ingredients. : Simon Kenyon : The National Software Centre, Dublin, IRELAND : simon@einode. UUCP : Copyright (C) 1986 USENET Community Trust 0.00--------- Prepare your favorite pizza crust and get ready to bake, as a regular pizza. Make sure that you have a fairly high ridge, as the there is a lot of mixture, and it is fairly watery. Pugliese bread dough works very well for a crust. Beat eggs lightly. Add cheese, onion and salt and pepper. Mix gently. Lightly brush olive oil over the pizza base. Pour mixture over the crust. Place rings of green pepper over the top. You can also include onion rings, mushrooms, or other favorite Pizza toppings. Color contrast helps here, as the mixture is rather plain looking. Bake at 450 degrees for about 15-20 mins, or when crust is brown and egg mixture is set. I got the recipe from a TV show about how to make Pizzas, on PBS. People that won't eat Pizza or Eggs with even go for this! From Dan Ceppa Unsalted butter; cut into 1.00c 4771 1/2" pieces 0.00 *substitute: 3 c Frozen shredded hash brown Potatoes. (do not thaw. ) Heat oven to 350 degrees. Cover potatoes with water and drain as directed on package except omit salt. Spread potatoes in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Top with onion, bell pepper, bacon, corn and cheese. Mix remaining ingredients except paprika. Pour over cheese. Sprinkle with paprika. Bake 35 to 40 minutes or until knife inserted in center comes out clean. 6 SERVINGS; 350 CALORIES PER SERVING. 1.50 Pounds summer squash 0.00 (chayote, crookneck, pattyp 0.00 Straightneck or zucchini) Instructions: When shopping, look for squash that are heavy in relation to size. 1-1/2 POUNDS YIELD 4 SERVINGS; 35 CALORIES PER SERVING. To Prepare: Wash squash; remove stem and blossom ends but do not pare. If squash are small, cut in half. For larger squash, cut into 1/2-inch slices or cub GRIND THE MEAT THROUGH A 3/16 GRINDER PLATE AND MIX WELL WITH THE OTHER INGREDIENTS. STUFF THE CASINGS AND BE SURE NOT TO LEAVE AT ROOM TEMP. TOO LONG. LORNA- N. at to boiling; reduce heat. Boil slices 5 to 10 minutes, cubes 3 to 6 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Sift flour, measure, and sift with baking powder, salt, and sugar. Rub in butter with tips of fingers or cut in with 2 spatulas. Add eggs and sufficient water to make a soft dough. Turn onto lightly floured board and pat into sheet 1 inch thick. Cut into rounds or squares. Fold over double and brush with milk. Place on slightly oiled baking sheet. Dust with sugar and bake in hot oven (450 F) about 15 minutes. 8 servings. Yockey, Denver, CO. The Household Searchlight - 1941 You asked for a veal stuffing on Oct 1. Here's a recipe that I created for stuffing a breast of veal that serves 6 people. It's from my next book, tentatively called "What's for Dinner?" and due out next year from Wm Morrow & Co. *fresh or canned low-sodium UNROLL PANCETTA, CHOP INTO 1/4-INCH PIECES and place in a skillet with olive oil. Place skillet over medium heat and cook 2 minutes. Add onion and garlic and cook, stirring occasionally, 2 minutes. Add lentils, risotto and broth. Turn heat to low, cover and simmer until broth is absorbed, about 30 minutes. Remove from heat, scrape contents of the skillet into a work bowl and add sage, salt and pepper. 0000010359 0000010359 0000010359 0000010359 0000010359 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010360 0000010361 * (if you used a sweet orange or tangerine) Put your beans in a soup pot and cover with water. Boil, take off the fire and let sit til cool. Cook onions and bell peppers in 1/2 the oleo until limp. Add them and the ham hocks and orange to the cooled beans; cover charitably with water. Simmer until beans is soft (1 to 2 hours). Fish out the orange right now, before it gets tore up. With the rest of the oleo, brown the flour in a black frying pan, then stir it into the beans. Brenda says: "Make sure you got a soup, now. If you need to add some more water, do it. 010363 0000010363 0000010363 0000010363 0000010363 0000010364 0000010364 0000010364 0000010364 0000010364 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010371 0000010361 (1) Prepare the vegetables: Cut the eggplant, zucchini and potatoes in bite sized chunks (do not peel the zucchini or the eggplant). Remove the stems and seeds from the peppers and slice them into strips. Peel and slice the onions. Dice the tomatoes. (2) Saute' the vegetables except the tomatoes in the olive oil in small batches. Saut' each batch for 2 or 3 minutes, then remove from the pan, trying to drain some of the oil so that enough oil is left for the next batch. When you're done, most (if not all) of the oil should be gone from the pan. (3) Place the saute'ed vegetables in a baking dish and toss them briefly so that you won't get only one kind of vegetable in one place. (4) Add the tomatoes into the pan and saut' for a couple of minutes. Crush the garlic and add to the tomatoes. Add the sugar, salt and pepper to taste and simmer for another minute. (5) Pour the tomato sauce on top of the vegetables and bake at 350 deg. F or until the vegetables are tender. (6) Serve with plenty of fresh bread and, if you like, some feta cheese on the side. RATING Difficulty: easy. Time: 30-45 minutes preparation, 1 hour baking. Precision: No need to measure. CONTRIBUTOR Kriton Kyrimis Princeton University, Computer Science Dept. , Princeton, New Jersey, USA kyrimis@princeton. edu allegra!princeton!kyrimis sserole. Bake at 350F for 25 minutes or until thoroughly heated. Yield: 4 to 6 servings. Doris F. Completely enclose cheese in pastry. Make egg wash of egg and milk. Put brie on baking sheet with seam side of dough down. Brush with egg wash. Cut garnish of leaves, flowers, etc. , from scraps of pastry and decorate top of Brie. Bake at 350F about 30 minutes or until golden brown. Mary Norwak, "Salads" Notes ********** RECIPE ENDS ******** Cut cucumber lengthwise in half. Cut each half into thin slices. Toss cucumber, cheese, onions, dressing and dill weed. Spread 1 teaspoon margarine on each slice bread. Top with salad greens. Spoon cheese mixture onto greens. Garnish each sandwich with 1 cooked shrimp and fresh dill weed if desired. 4 OPEN-FACE SANDWICHES; 370 CALORIES PER SANDWICH. ,W &M ~ywqlxol Peel cucumbers and cut in half, scooping out the seeds. Rub with salt and vinegar. Fill with the meat mixed with seasonings and put the halves together fastening with a string or baking needles. Brown the bacon and finely chopped onion in the butter in a deep skillet or casserole dish. Put in the cucumbers; fill the skillet or dish with hot water (not too much or they will give up much fluids) and cook until they are soft. Take the cucumbers out and season and thicken the gravy with cornstarch. Cooking time is about 30 min. Mix all ingredients together carefully, season to taste, garnish with parsley. Cool in refrigerator for at least 1-2 hrs, best overnite. >9G|+ }. Makes 2-1/2 dozen cookies. 2 minutes; turn dishes 1/2 turn. Microwave uncovered until center is almost set,2 to 3 minutes. Serves 2. Notes ********** RECIPE ENDS ******** carrots and peas. Source: (Fat 5. Chol. ) Wash Brussel Sprouts & Discard Discolored Leaves. Cut Off Stem Ends & Slash Bottom Of Each Sprout With A Shallow X. Place Sprouts in A Small Amount Of Boiling Water; Cover, Reduce Heat & Simmer 10 Min. OR Until Tender. Drain & Cool Slightly. Slice in Half Vertically. Melt Margarine in A Small Saucepan. Cook Over Medium Heat Until Browned. Pour Over Brussel Sprouts; Toss Gently To Coat. Sprinkle With Pepper. sour cream with salt and pepper to taste into the skil Approx. Cook Time: 40 Blanche brussel sprouts in boiling water 5 - 10 minutes. Run cold water over them. Take chestnuts, with a sharp knife, make an "X" on the top of each one. Brush each chestnut with oil. Bake for 20 minutes at 400F. Then shell. Mix sprouts, chestnuts and seasoning. Season with salt and pepper. Pour over broth. Bake at 350F for 20 minutes (can extend). Remove from oven. Pour liquid into pan and mix with cornstarch and water. Cook over medium heat till thickened. Pour over vegetables. ATCH 4.0 RECIPE BEGINS ******** Title :Spicy Pepper Relish Serves :4 KeyWords :Relishes Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook the brussel sprouts, covered in boiling salted water until tender, about 10 minutes. Drain. Keep warm. Heat the butter in small saucepan and brown the pecans;do not let them burn. Pour the pecans over the Brussel Sprouts and eat. Serves 4 to 6. Stem, seed, and cut in fine strips red and yellow peppers and serrano chilies. Mix with sugar and vinegar. Trim off the stems and remove any limp leaves from the Brussel Sprouts. Blanch the sprouts in boiling water to cover for 5 minutes. Drain and rinse under cold water to stop the cooking. Heat a large frying pan and add the olive oil, garlic and onion. Saute a few minutes until the onion just becomes tender. Add the blanched drained Brussel Sprouts. Saute a few minutes until the Brussel Sprouts are cooked to your liking. Add the vinegar and toss so that all the sprouts are coated with the vinegar. Add the butter and salt and pepper to taste and toss together again. er. Combine sausage, sauteed vegetables, egg, rice, breadcrumbs, oregano, and parsley. Fill onion shells with sausage mixture; place in a greased shallow pan. Combine butter and paprika; brush on onions. Cover and About 40 minutes before serving: In 12 inch skillet, over medium heat, heat undiluted soup, milk, 1 cup water, butter, salt and caraway seed to boiling; stirring occasionally. Stir in rice; reduce heat to low; cover and simmer 15 minutes. Stir in brussel sprouts; cover and continue to cook 15 minutes or until rice and brussel sprouts are tender; stirring occasionally. DS ******** Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. u(uM_E Cook the Brussels Sprouts in 1/2 cup of chicken broth; cover and set aside. Spray a small skillet with vegetable cooking spray and add the oil. Saute the onion in the oil then remove from the heat and slowly add the 1 cup of chicken broth. Sir in the mustard and pepper. Return to the heat and dissolve the cornstarch in the milk then add to the skillet mixture. Stirring constantly, cook until the sauce is smooth and thickened, about 5 minutes. Pour the mustard sauce over the cooked Brussels Sprouts and stir to coat. Serve at once. EACH SERVING CONTAINS: CAL PROT CARB FIB FAT FAT CHOL SODIUM !h,R+x _LzW> *substitute: 2 pk (10 ounces each) frozen Brussels sprouts, cooked an Drained. Brussels Sprouts in Orange Sauce. Prepare and cook Brussels sprouts as directed. Heat remaining ingredients until margarine is melted. Heat 1 minute longer. Toss with Brussels sprouts. 4 SERVINGS (ABOUT 1 CUP EACH); 95 CALORIES PER SERVING. -1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *substitute: 2 pk (10 ounces each) frozen Brussels sprouts, cooked an Drained. Brussels Sprouts with Mustard Vinaigrette. Prepare and cook Brussels sprouts as directed. Shake remaining ingredients in tightly covered container. Toss with Brussels sprouts. 4 SERVINGS (ABOUT 1 CUP EACH); 110 CALORIES PER SERVING. 1.00 c Tomatoes, chopped 0.25 c Tomato paste 2.00 c Vegetable stock 0.00 Salt & pepper 0.25 c Fr Beat eggs until foamy, then beat in sugar. Sift flour, baking powder and salt together and beat into egg mixture. Blend in vanilla. Grease a jelly roll pan, 17 by 11 inches. Spread with wax paper, grease paper, then sprinkle with flour. Pour batter into prepared pan and bake in oven preheated to 400 degrees until cake springs back when pressed with finger, 10 - 20 minutes. Turn cake out onto tea towel sprinkled with icing sugar. Roll up the shorter side, using towel to push cake into place, then unroll, trim off crisp edges, spread with jelly or jam, and roll up. Let cool on rack. Ice with a chocolate butter icing. Ends of "log" may be iced with a mocha icing and the log sprinkled as desired with icing sugar. From The Gazette 90/12/1 9. Buckwheat pancakes are great, but here's something a little more elegant: buckwheat crepes. Serve them with melted butter and cinnamon sugar. TO MAKE BATTER IN A BLENDER, put all ingredients into a blender jar in order given, and blend briefly at medium speed. Stop and scrape down the sides of the blender jar; then blend for another 5 seconds or so. Pour out the batter into a bowl, cover and let rest for 1 hour before using. To make batter by hand, beat the eggs slightly, add milk, water, salt and melted butter, then gradually whisk in flours. Pour the batter through a strainer and let sit for 1/2 hour before using. To cook crepes, melt a little butter in a crepe pan and cook. As buckwheat has an enormous capacity to absorb liquid, you might find it necessary to thin the batter with more milk or water. f9Djt "Buckwheat flour is available in health food and specialty stores. It has a musty, earthy flavor which gives an interesting twist to this simple, traditional flatbread-style cracker. It goes well with fruit and cheese. In the food processor or in a large bowl, combine the flours and salt. In a slow stream, stir in enough of the water to form a soft, but not sticky, dough. Remove to a well-floured surface or pastry cloth and knead lightly. Cut the dough into 6 equal portions and roll each piece into a large, thin circle, approximately 1/16 inch thick and 8 inches in diameter. Prick each circle all over with the tines of a fork. To cook, gently place the circles, one at a time, on a hot griddle or saute pan. Cook over medium heat until pale brown spots begin to develop on the underside of the cracker, 2 to 3 minutes. Flip the cracker to cook the second side. Continue flipping in this manner until the cracker feels dry and crisp. Remove to a rack to cool. If upon cooling the cracker remains slightly pliable, you may return it to the pan for further cooking, or place in a preheated 350~F. oven for a few minutes, until fully "dried out. " Yield: 6. VARIATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and increase the water slightly. Buckwheat has a strong flavor. According to your taste, you may wish to increase the all-purpose flour and decrease the amount of buckwheat. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put 1/2 of the head, along with the liver, heart and sweetbreads of the hog into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and weigh the meat. For every 3 pounds of meat, use 2 pounds of meal (2 parts corn meal and 1 part buckwheat flour), 2 tsp salt, 1/2 tsp pepper, 1 tsp sage, and 1 tsp mace. Cook slowly over low flame about 1 hour. Pour into pan and let stand until cold. Cut in slices and fry until golden brown. While the onion cooks, thoroughly rinse the kale. Remove and discard the large stem ends and coarsely chop the leaves. Add the moist kale leaves to the onions and cook, covered, stirring occasionally, until the leaves are wilted but still bright green, about 5 minutes. Preparation: Rinse, then soak dried ingredients in warm water: soak bean curd sticks overnight; soak rest about 1 hour. Cut bean curd sticks and lily buds into 2" sections. Remove hard stems from wood ears, and slice thinly. Remove stems from black mushrooms (reserve for stock pot); halve the caps. Cut thin strands of bamboo shoots into 2" lengths. Cut soaked bean thread noodles into 3" pieces. Wash and blanch bean sprouts, celery and pepper. Slice celery, pepper, carrots, turnip and cabbage into 2" long pencil-size pieces. Halve baby corn on the bias. Slice pressed bean curd same size as vegetables. Deep-fry in shallow oil until slightly tan but still pliable. Drain. Mash fermented bean curd, then blend with sugar, dark soy, sherry and water. Stir-frying: Heat wok until medium-hot. Add 4 tablespoons of deep-frying oil. Add all dry ingredients, except noodles; stir-fry 1 minute. Turn wok to high. Add fresh and canned ingredients, and stir-fry for 2 more minutes: sprinkle in salt after first minute. Add liquid mixture, mixing with juices in pan. Add noodles. Reduce heat to medium, cover wok, and steam for 5 minutes, or until vegetables are cooked but still firm. Uncover, sprinkle in MSG and sesame oil. Toss briefly. Serve in a warm bowl. ECIPE ENDS ******** 1.00tb f 15363 Dried basil, crushed 0.50ts g 15363 ~- Boil the water and drop in the pumpkin/squash, sweet potato, peanuts and mung beans. Cook on medium heat for 35 min. While making the soup, prepare the bean curd by heating the oil in a frying pan and cooking the curd until light brown on both sides. Slice lengthwise into 1/4 inch strips and set aside. After the 35 min, check the mung beans for softness. If they're soft, add the coconut milk and a touch of salt. Bring up to a boil and throw in the cellophane noodles and fried bean curd. Serve with rice and Buddhist Nuoc Leo. l or 0.00 l 15363 - corkscrew 0.00 m 15363 Lean fully cooked ham, cut 6.00oz n 15363 - into bite-size strips 0.00 o Fat grams per serving: Approx. Cook Time: :20 Chill celery and Blue Cheese dressing if you are preparing them with wings. Preheat oven broiler or BBQ. Trim off wing tips. Separate wings into 2 sections. slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. less fattening than the traditional deep fried version mp:0 hot pepper sauce to taste Prep: 10 minutes Cook: 35 minutes Serves: 36 mini-drumsticks These spicy hot wings w/ cool, creamy dip are all the rage. Serve w/ plenty of ice-cold beer. Melt butter in a small saucepan. Add hot sauce & remove from the heat. In large frying pan or deep-fat fryer, heat 1" of oil to 375. Fry wings in batches w/o crowding until golden brown, 12 1/2 minutes. Drain on paper towels. Brush wings w/ spicy butter & serve warm w/ Blue Cheese dipping sauce. BLUE CHEESE DIPPING SAUCE In small bowl, mash the blue cheese, leaving some small lumps. Whisk in the mayonnaise until blended. Add the remaining ingredients & whisk to blend well. Cover & refrigerate until serving time. il Tender. Add Chopped Tomatoes; Reduce Heat & Cook Uncovered 6 Min. OR Until Mixture Is Slightly Thickened. Stir in Beans, Red Pepper & Cilantro. Cover & Cook 5 Melt butter in a small saucepan. Add hot sauce and remove from heat. In large frying pan or deep-fat fryer, heat 1 inch of oil to 375F. Fry wings in batches without crowding until golden brown, 10 to 15 minutes. Drain on paper towels. Brush wings with spicy butter and serve warm, with blue cheese dipping sauce. Sauce: In a small bowl, mash the blue cheese, leaving some clumps. Whisk in the mayonnaise until blended. Add remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. he pan. Add tomato sauce, catsup, seasoning and cook over medium heat until the meat is dry with no noticeable liquid. Set meat mixture aside to cool until dough is ready. After the dough has doubled in volume, transfer it to a lightly floured working surface. Knead lightly. Form into a roll and cut in Melt together butter and shortening. Cream with brown sugar, granulated sugar, eggs, and vanilla. Sift together the flour, soda, and baking powder. Add to creamed mixture. Mix in oats, cereal, chips, coconut and pecans. Drop large spoonful onto cookie sheet. Bake in 350 degree oven for 15 minutes. f the circle. Pull the dough up around the filling and press together at the top. Place on a well greased cookie sheet, cover with a cloth and let stand about 30 to 40 minutes at room temp Cut off wing tips; reserve for other use. Cut wing into 2 pieces at joint. Combine flour, salt and cayenne pepper on a plate. Dust wings in flour mixture, shaking off excess. Heat 1-1/2 inches of oil in large skillet over medium heat. Add wings in single layer and fry, turning once, until browned, 10 minutes; drain on paper towels. Repeat with remaining wings. Combine butter, vinegar, and hot pepper sauce. Place wings in a large baking pan; drizzle on sauce over wings. Bake in 375 oven, 1 hour, basting 4 or 5 times, turning once, until wings are browned. Serves 4 Use 2 egg whites or 1/4 cup liquid egg substitute. Source: The High Fiber Cookbook for Diabetics by Mabel Cavaiani, 1987 Shared but not tested by Elizabeth Rodier, Dec 93 Notes ********** RECIPE ENDS ******** FOR THE CHICKEN WINGS, discard tips and heat the oil to a temperature of 375F in a deep-sided pot. Rinse the chicken wings, and pat dry on paper towels. Mix the butter with the Tabasco sauce, and set aside. Fry a batch at a time, being careful not to crowd the pot. Fry for 10 to 12 minutes, or until golden brown. Drain in a single layer on paper towels, and repeat until all wings are fried. As the wings are fried, roll them in the butter mixture. Keep the wings warm in a 200F oven in a single layer. While the wings are frying, make the dressing by combining the blue cheese, mayonnaise, sour cream or yogurt, pepper, lemon juice and vinegar in a small mixing bowl. Break up the cheese with a fork, but do not beat until smooth. To serve, place the wings on a platter or plates, and serve with the dressing and some celery sticks. Makes 36 pieces. The dressing can be prepared up to two days in advance and refrigerated. nd roasted cumin Instructions: Trim the green beans and cut them crosswi Buffalo-Style Chicken Wings Oil WISHBONE Chunky Blue Cheese Dressing Celery Sticks ** What you can do to make it spicier First Alarm Chicken Wings: Add 1 teaspoon hot pepper sauce. Second Alarm Chicken Wings: Add 1-1/2 teaspoons hot pepper sauce. Third Alarm Chicken Wings: Add 2 teaspoons of Hot pepper sauce. In deep-fat fryer or large heavy skillet, heat oil to 375 degrees. Cut tips off chicken wings (save tips for soup. ) Halve chicken wings at joint. Lightly coat chicken with flour, then carefully drop chicken, a few at a time into hot oil. Fry, turning occasionally, 15 minutes or until golden brown. Drain on paper towels. Meanwhile, in large skillet, melt butter and cook green onions with garlic over medium heat, stirring occasionally, 3 minutes or until onions are tender. Remove from heat and stir in sweet n' spicy French dressing, thyme, oregano, cumin, and hot pepper sauce. Add chicken and toss to coat. Serve with chunky blue cheese dressing and celery sticks. Makes 24 . Place short ribs in bowl. Add garlic, sesame seeds, green onions, pepper, sesame oil, soy sauce, sugar and oil and toss to coat meat well. Cover and let stand at room temperature 2 hours. Barbecue over coals or run under broiler, turning and basting often with marinade until meat is tender. dd the lemon juice, roasted cumin, and a generous amount of freshly ground pepper. Turn heat up and boil away all of the liquid, stirring the beans Place The Bulgur, Water, Apple & Lemon Juices & Lemon Rind in A Small Bowl; Cover & Allow To Soak Until The Liquid Is Absorbed, Between 30 Min. & 1 Hour. Halve The Celery Stalk, Then Cut Wider Half in Two Lengthwise. Cut The Celery Into Thin Slices On The Diagonal. Place The Bulgur, Celery, Diced Apple, Grated Carrot, Grapes & Parsley in A Serving Bowl And Toss Until Combined. Chill If Desired Before Serving. 5 Grams Fat, 4 Percent Cal. From Fat. ) o a thickness of no more than 1/4". 4 4-ounce fresh or frozen flounder or sole fillets Thaw fish, if frozen. Rinse fish and pat dry with paper towel. For stuffing, in a med saucepan combine water and bulgur. Bring to boil, reduce heat. Cover and simmer for 12 minutes or till tender. Stir in carrot and onion and cook 5 minutes more. Drain off excess liquid, if necessary. Stir in orange peel, salt, and pepper. Spoon 1/4 cup of the stuffing onto each fish fillet. Roll fish around filling. Secure with wooden toothpicks, if necessary. Spray an 8x8x2" baking dish with Pam. Arrange fish rolls, seam side down, in dish. Place any remaining stuffing around fish rolls. in baking dish. In a small saucepan heat orange juice concentrate, margarine, and ginger till margarine melts. Brush mixture over fish rolls. Bake, covered, in 350 deg oven for 20-25 minutes or till fish flakes easily when tested with fork. Remove toothpicks. Serve fish rolls atop extra stuffing. Per serving: 205 calories, 23 g protein, 19 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 624 mg potassium Title :Spicy Cauliflower With Braised Tomatoes Serves :4 KeyWords :Curries /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix and serve in old fashoned glass over ice. May also be served hot. Heat beef bullion to near boiling. Mix in other ingredients and serve in a mug. ustard seeds 1.00 ts Cumin seeds 1.00 lg Caulflower into florets 1.00 tb Coriander 0.50 ts Turmeric 1.00 ts Salt 3.00 ea Diced toamtoes 1.00 ts Garam masala 3.00 tb Minced coriander Instructions: Heat ghee in a large Mix all ingredients over ice. From the Sheridan Bar, Shannon Airport. chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Here is a local recipe for a sweet crunchy treat that you usually see at festivals with confectioners sugar all over them. They sell in bags of about a dozen. I found the mexican recipe book!! Sift together dry ingredients. Combine beaten eggs with milk. Fold in dry ingredients and add melted butter. On floured board knead dough as you do for bread. Make into small balls and roll out to about five inches. Fry in hot fat about one minute on each side. Prick with fork while cooking. Sprinkle with sugar and cinnamon. This is from The World of Mexican Cooking by Mary Margaret Curry. Galahad Books. New York City. IN THE MARINADE AND SET IT ASIDE. AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE. ROTATE THE PANS ON THE SHELVES. ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN. TURN AGAIN IF NECESSARY. SERVE IMMEDIATLY O CHILL AND SERVE. MAKES 12 SERVINGS. -1.00 sau 17921 Sambal Kecap - Soya Sauce And Chill In 10-quart Dutch oven or stock pot combine chicken, beef cross cuts, water, salt and pepper. Cover; cook til meat is tender, about 1 hour. Remove chicken and beef from broth, reserving broth. Remove chicken and beef from bones; discard skin and bones. Cube beef and chicken. Set aside. Cook bacon til crisp; drain, reserving drippings. Cruble bacon, set aside. To reserved broth in Dutch oven, add cubed beef, undrained tomatoes, potatoes, carrots, onion, celery, green pepper, sugar, red pepper, cloves, garlic,and Bay Leaf. Cover; simmer 1 hour, stirring often. Remove cloves and bay leaf. With knife, make cuts down center of each row of corn kernels and scrape off of cobs. Add corn, cubed chicken, undrained beans, and okra to Dutch oven; simmer 20 minutes. Blend flour and reserved bacon drippings; stir into stew. Cook until stew thickens. Salt to taste. Garnish with parsley and serve hot with baking powder biscuits for a great meal. 28811 A favorite of the Betty Crocker Kitchens staff for years. We heartily. Cut beef steak into 1-inch thick cubes. Heat shortening in Dutch oven until melted. Cook beef in shortening over medium heat until brown; remove. Cook and stir onions and mushrooms in Dutch oven until onions are tender, adding shortening if necessary. Remove mushrooms and onions; cover and refrigerate. Return beef to Dutch oven. Sprinkle with flour, salt, marjoram, thyme and pepper. Stir in broth and Burgundy. Heat to boiling; reduce heat. Cover and simmer about 1-1/4 hours or until beef is tender. (Liquid should just cover beef. ) If necessary, stir in additional broth and Burgundy (1 part broth to 2 parts Burgundy). Add mushrooms and onions. Heat until hot, stirring occasionally. 12 SERVINGS; 590 CALORIES PER SERVING. ein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all the ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Nice served on toasted buns with a favorite topping. See toppings. the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Blend sauce with flour in 3 qt. baking dish. Cut meat into cubes,add to sauce mixture. Cut carrots into chunks,slice onions,and add along with celery,garlic,pepper,marjoram, thyme,and red wine;add to meat. Oven simmer @ 325 degrees for 1 hour. Then add mushrooms and bake 1 1/2 hours or until tender. vegetables are just tender. In a heavy pot, saute the onions in the ghee till they are transparent. COMBINE MILK AND VANILLA in a pot, place over high heat, bring to a boil and immediately remove from heat. Remove vanilla bean, dry well and store in an airtight plastic bag. You can use a vanilla bean about 3 times. Meanwhile, combine eggs, yolks, flour and 1/2 cup of white sugar in a mixing bowl and mix well. Slowly pour scalded milk over the egg mixture, mixing all the time. Pour this mixture back into the pot and place over medium heat. Cook, stirring with a wooden spoon, until the mixture thickens, about 10 minutes. Scrape the cooked mixture into a bowl and let cool. When cool, cover and place in the refrigerator to chill. Not more than 30 minutes before serving, mix remaining white sugar together with brown sugar. Divide the custard between 4 soup bowls and sprinkle the surface with all the sugar. Wipe the bottom of a 6-inch heavy skillet to remove any loose debris and place over high heat. When the skillet is very hot, use it to burn the surface of the custard. Carefully press the surface of each custard with the bottom of the hot skillet. The sugar will quickly burn and there will be a lot of smoke. Quickly wipe the bottom of the skillet after each custard is burnt and replace on the heat for a minute to get it hot. Don't refrigerate custards after burning and serve within 30 minutes. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 1420FGolden Crab Puff Ethnic Put sugar in skillet, stir until melted. Remove from fire and pour in boiling water. While this is cooling mix remaining ingredients. Add soda in molasses and stir well. Pour all together and work in flour to a very stiff dough. Note: The sugar should be carmelized (brown, not black) before adding water. Roll out and cut. Bake in 425 F. oven until done. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 1421FGolden Crow approx 1 lb ground beef, browned, with onion & garlic. Drain fat well. Mix tomato sauce with browned hamburg & onions, set aside. soften tortillas in microwave. spread first tortilla with refried beans, sprinkle heavily with grated cheese, put in bottom of round 1 1/2 qt. casserole. Spread 2 nd tortilla with thin layer of beans, place on top of first layer, spread generously with meat mixture, add a generous sprinkling of peppers and a scant sprinkling of cheese. Continue layering tortillas with the emphasis alternating between bean & cheese combo and meat and pepper combination. reserve enough of the beans to spread a thin layer on the top tortilla, and cover it with a THICK layer of cheese. cover with saran wrap, heat on Medium in microwave for approximately 10 minutes until heated through. Serve with salsa and sour cream on the side. A salad and/or quacamole works well with this. serves 4 generously. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put oil in heated skillet. Add pork and cook for 2 minutes. Add sugar, shoyu, gourmet powder and cook for 3 minutes. Soak and drain Zen Mai. Add to mixture and cook until most of the liquid is absorbed. Remove and serve. . Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Drop in small balls on ungreased cookie sheet. They spread as they bake. Bake at 350F. for 10-12 minutes. Yield 3 1/2 dozen. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 arrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away. Sarah Brown "Vegetarian Kitchen" In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Stir in remaining ingredients. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 2 quarts. REFRIGERATOR-FREEZER METHOD: Omit half & half. Whip whipping cream. In large bowl, combine sweetened condensed milk, pecans, butter and maple; mix well. Fold in whipping cream. Pour into 9x5" loaf pan; cover. Freeze 6 hours or until firm. Makes 4 servings. In a Crush cookies and mix with softened butter. Pat into 9x13" pan and bake at 325~ for 12-15 minutes. In large bowl, at medium speed, soften ice cream and add dry pudding. Blend a little and add milk. Beat 2-3 minutes and pour into cooled crust. Frost with Cool Whip. Sprinkle with crushed Heath Bars and refrigerate. DO NOT FREEZE. utes or until cheese is au gratin style. Garnish with parsley leaves and chopped toasted almonds. Recipe from "Party Food" by Barbara Kafka. see notes) Heat margarine in 1-1/2-quart saucepan until melted. Stir in powdered sugar and rum. Stir in water, 1 teaspoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. 16 SERVINGS; 100 CALORIES PER SERVING. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operati WHISK YOLKS AND SUGAR TOGETHER in a mixing bowl until smooth. Combine cream, milk and vanilla in a pot, place over high heat. As soon as mixture boils, remove from heat and slowly pour over the yolks, stirring. Replace mixture in a pot, place over low heat and cook, stirring constantly with a wooden spoon. When the mixture has a consistency that coats the spoon, remove from the heat and pour into a bowl. Continue to stir as the mixture cools. Be very careful not to overcook or the yolks will curdle. Cool to room temperature. Place the butter and confectioners' sugar in a mixer and cream together. Slowly add the cooled cream mixture until you have achieved a light, creamy frosting consistency. Makes 2 Cups egg whites. Spread half the mixture in prepared dish. Open chile and place flat on top; sprinkle with cheese. Spread remaining egg mixture on top to make an even layer. Bake until golden brown and center is set; 15-20 minutes. Serve with salsa if desired. r until firm enough to shap Rub the butter over the bottom of a shallow flameproof casserole or skillet. Trim off the bottoms and any damaged outer leaves of the endive and cut the heads into diagonal slices about 1" thick. Put them in the pan with salt and pepper to taste, lemon juice and water. Press a piece of buttered foil on top of the endive and cover with a lid. Cook over low heat for 7-8 minutes or until the endive is tender. Shake the pan occasionally. Sprinkle with the chopped parsley and serve. Guy Atwood See ya soon. .00 qt Day lily buds, freshly 0.00 -boiled and drained 3.00 c White vinegar 0.75 c Light brown sugar, packed 0.50 ts Salt 0.50 ts Whole allspice 2.00 Two-inch sticks cinnamon, 0.00 -broken up 10.00 To 12 whole cloves Instructions: Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water bare Wash, trim and scrape the parsnips. Cut into uniform pieces and boil in salted water, 25 to 30 minutes or until tender. Drain well, and let dry. Just before serving, heat the butter in a skillet and saute over moderate heat until light brown on all sides, letting the parsnips caramelize a little in their own sugar. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley. ) Anyway, back to the canning recipe! Pack h Combine cracker crumbs and butter. Press 2/3 into bottom of 9 x 13 pan. Combine puddings and prepare using only 2 cups of milk. Blend in the softened vanilla ice cream. Beat until smooth. Pour over crumb mixture. Freeze until partly firm. Remove and cover with Cool Whip. Crush candy bars and mix with remaining 1/3 cup crumb mixture. Sprinkle on top of cool whip. Refrigerate -DO NOT FREEZE- several hours. Let these stand for a few weeks before using, to furth Place the lamb in a shallow pan. Combine the oil, lemon juice, rosemary, pepper and bay leaf. Blend well and rub the mixture all over the lamb. Cover and let stand for 2 hours or longer, unrefrigerated but in a cool place. Turn the meat occasionally. Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen on the distance of the meat from the heat, the intensity of the heat and whether the grill is covered. It should vary from about 20 minutes for rar meat to 40 minutes for medium well done. Let stand for 20 minutes covered with foil. Serve sliced. rcestershire sauce 2.00tb 2217 Balsamic vinegar or red wine 2.00tb 2217 Vinegar Preparation: Soak snowpeas in cold water for 2 hours to make crisp. Soak shrimp in salted cold water for 1 hour. Drain straw mushrooms. Break off ends of snowpeas. Peel & rinse water chestnuts. Shell shrimp, keeping tail intact. Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat. Cut freen onion on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil into very hot wok. When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds). Remove shrimp to serving platter. Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds. Add snowpeas & water chestnuts; stir-fry briskly for 1 minute. Add stock mixture; bring to boil; keep tossing until snowpeas are bright green. Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly. Return ingredients, including shrimp. Stir briefly. Serve immediately. HINT: snowpeas should be slightly undercooked when served. Serves :6 KeyWords :Pickles 1941 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 With a pastry blender, cut shortening into flour. Add buttermilk and mix. On a lightly floured board, knead for a few seconds, adding additional flour if necessary. Roll out onto a lightly floured board into a 12"x9" rectangle. Spread sausage over dough. Roll up, jelly roll style, starting from the short side. Chill. Cut into 1/2" slices. Place cut side down on a lightly greased baking sheet. Bake at 425 degrees for 25 minutes or until lightly browned. Heat sugar and vinegar BUTTERMILK & ONION SALAD DRESSING MIX: Stir all ingredients in a small bowl until evenly distributed. Pour into a 1-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or 2/3 cup Buttermilk & Onion Dressing Mix. BUTTERMILK & ONION SALAD DRESSING: In a large bowl, combine Buttermilk & Onion Salad Dressing Mix, mayonnaise and water, blending thoroughly. Pour into a 1-quart container with a tight-fitting lid. Refrigerate overnight. YIELD: About 3 cups. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 min Preheat oven 325. Place paper liners in muffin tins. Blend 3/4 c brown sugar, oil, egg, and vanilla in lg bowl. Add flour, baking soda and salt. Add apple and buttermilk and mix thoroughly. Divid among tins. Combine remaining 1/4 c brown sugar, walnuts, and cinnamon in sm bowl. Sprinkle over batter. Bake until muffins are brown and test done, 30-35 mins. auce. Notes ********** RECIPE ENDS ******** 000152 0000000152 0000000153 Cousin Walter and those who dined with him looked forward to this well-chilled light beet soup on warm days. Milk, plain yogurt, or a combination of the two can be used instead of buttermilk. Melt the butter in a medium saucepan. Add the onions and celery, and saute over medium heat for 10 minutes, or until the celery is soft and golden. Add the celery leaves and cook for 2 minutes longer. Add the remaining ingredients except the buttermilk and dill. Bring to a boil, lower the heat and simmer for 20 minutes, or until the beets are tender. Cool. Stir in the buttermilk and dill. Chill thoroughly. 0000000159 0000000159 0000000159 0000000159 0000000159 0000000159 0000000159 0000000159 0000000159 0000000159 0000000160 0000000160 0000000160 0000000160 0000000160 0000000160 0000000161 0000000161 0000000161 0000000161 0000000161 0000000161 Add 6 T butter Add 3/4 cup of buttermilk Mix quickly, and put on a floured board Knead lightly a few seconds Roll to a 1/2 inch thickness, cut bisquits, and put on a buttered baking sheet Bake at 450 degrees for 12-15 minutes. 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000164 0000000165 0000000165 Mix in according to breadmaker directions. Makes a l lb. loaf. ck Beans Serves :4 KeyWords :Entree Vegetarian Curry Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "This loaf has a super smooth texture, a sharp cheddar taste, plus the cheese gives the crust a fabulous crunch. " Pour all ingredients into the pan in the order listed. Select white bread and push "Start. " "Also tried 1/2 cup Cheddar plus 1/2 cup blue cheese" 1.00 sm Fresh green chili, chopped 2.00 ea Green bell peppers, diced 8.00 oz Carrots, diced 2.00 oz Roasted peanuts 1.00 ea Orange, peeled & sliced 1.00 Wash chicken breasts remove skin and visible fat,leaving the bone. Pat dry with paper towel. Pour buttermilk in shallow bowl. In second bowl, mix flour, pepper and salt. Put skillet on high heat and add canola oil about 1/2" deep. Dip each breast in the buttermilk,making sure it is completely coated. Dip in the bowl off flour,turning to thoroughly coat both sides. Shake each piece to remove loose flour. Place chicken in the hot oil,flesh side down. When skillet is full,turn heat down to medium and let chicken fry until just golden brown and crispy,then turn and let second side get golden. Be careful when turning not to break the buttermilk crust. Reduce the heat to low,cover and cook 25 minutes. Check to make sure heat is not too high and chicken does not brown to fast. Remove lid and turn pieces over once more. Turn heat up-but not too high-- and cook a few minutes longer until crust is crisped. If crust on the sides of the breast is still soft and mushy,turn those pieces on their side in the oil for a minute or two so they can fry up crisp. Makes 6 servings. Notes ********** RECIPE ENDS ******** 8.00oz j 21207 Fish: 0.00 k 21207 Fish fillets; fresh 1.00lb l 21207 S Shake all ingredients in tightly covered container. Refrigerate at least 2 hours. Shake before serving. ABOUT 1-1/4 CUPS DRESSING; 60 CALORIES PER TABLESPOON. 1.00ts n 21207 Creole seasoning 1.00ts o 21207 Butter or margarine 0.25c p Mix flour, paprika, salt and pepper. Dip chicken in buttermilk. Coat chicken with flour mixture. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until light brown on all sides; reduce heat. Cover tightly and simmer about 35 minutes, turning once or twice, until juice runs clear. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. 6 SERVINGS; 440 CALORIES PER SERVING. Fried chicken used to be served only in the spring when the tender spring chickens were available. Now, you can make fried chicken any time with the classic version here, or try one of the delicious variations. e 21208 Ground pepper 1.00x f 21209 (to 4) portobello mushrooms 3.00lg Similar to chess pie with a nice custardy taste. Melt butter. Stir in sugar and flour. Beat in eggs one at a time. Add buttermilk and vanilla, blend well and pour in unbaked pie shell. Bake at 350 for 45 minutes until set. Cool before serving. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Crumble yeast cakes into bowl. Add sugar, buttermilk, stirring until dissolved. Stir in butter. Mix and sift flour, salt and baking soda. Stir into first mixture. Allow to rise in a warm place about 1/2 hour. Shape as desired, bruch with additional melted butter, sprinkle with poppy seeds and allow to rise again on greased pans until about double in bulk. Bake about 20 minutes in hot oven 400 F. Makes about 2 doz. rolls. ide. Mix together spices & oil Sift flour, baking powder, baking soda into bowl. Rub in margarine until mix resembles fine bread crumbs. Stir in sugar, raisins. Add enough buttermilk to make soft dough. Turn onto lightly floured surface; knead lightly. Roll out dough to 1/2-inch thickness; cut with 2 1/2-inch cutter. Place on greased baking sheet; sprinkle with sugar. Bake at 425 for 12 minutes or until well risen and golden brown. Cool on wire rack. Serve with butter, whipped cream and jam. skin. In a bowl, combine well the buttermilk, corn syrup, lemon juice, sugar, and zest. Freeze mixture in an ice-cream freezer, according to directions. Pack sherbet into an air-tight container and freeze it until firm. Serve scoops of the sherbet garnished with strips of zest. Makes about 1 1/2 quarts. a 1968 Gourmet Mag. favorite in the center of grill; cover and grill for 1-1/2 to 1-3/4 hours using over deep drip pan containing 1/2" water. Place soy mixture over direct coals Moisten flour with 1 tablespoon of buttermilk and bring remaining buttermilk to boiling point. Add flour and stir well; add raisins and small stick of cinnamon. Cook until raisins become soft. When ready to serve, sweeten soup with sugar to taste and add whipped cream. If preferred, the sugar may be beatedn with 2 egg yolks and added to soup just before serving. Variations: Use dried apricots or prunes instead of raisins. Fresh fruits or berries are good in this soup, particularly red or black raspberries, blackberries, peaches or plums. Add to soup and cook as above. de. Notes ********** RECIPE ENDS ******** +=r&9lAX 5Fqct #3X0<`LTr,2O &A;E]HTlHZq?UqD` -Jq'Gr5S 0;g -Y Prepare according to your basic bread machine directions. J}=EzCQ @Pt@I] uknaYl\V`OL^OL_RPYPM[VSba]`a]NPJSUO`b\prl~~x /8B:CLPV[Y^a\^^iljprrchgjormtwgnqfmpputpsqooitulv{r In a large pot, saute onions, garlic & ginger in oil & sherry for 10 minutes. Stir frequently. If the vegetables stick, add a little stock. Add remaining stock & squash. Cover pot & bring to a boil. Lower heat & simmer for 25 minutes. Remove from heat & let cool 10 minutes. Puree in a blender, then stir in the remaining ingredients. Garnish with lemon rind. z~yagbQXS@GBNSQ qn}N\o>Wq3Vw0Z 0Q~4P 'Z!-]!(S )\"8l.Gy&Am3 Cream shortening. Add sugar and cream well. Add egg and beat. Add dry ingredients, nuts and bran. Spread in shallow pan, bake about 30 minutes, at 350 F. Cut into suqares and roll in confectioner's sugar. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour Omit baking powder and salt Heat oven to 350 degrees. Grease square pan, 8 X 8 X 2 inches. Heat shortening in 1-1/2-quart saucepan over low heat until melted; remove from heat. Mix in brown sugar, vanilla and egg. Stir in remaining ingredien Spread in pan. Bake 25 minutes. Cut into 2-inch squares while warm. 16 BROWNIES; 130 CALORIES PER BROWNIE. Ground mace 1.00 ds Ground cloves 1.50 ts Vegetable oil 1.50 ts Knead into loaves. Let stand over night in cool place. Slice one-half inch thick. Bake in moderate oven. NOTE: Moderate oven is 350 - 400 F. Recipe called for 6 - 8 cups flour. s in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing unt Make into rolls and place in refrigerator for a few hours. Cut into thin slices and place cooled filling between slices. Bake in a slow oven. Note: Slow oven is 300 - 350 F. * RECIPE ENDS ******** 0000001425 0000001425 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 0000001426 In large saucepan over low heat, melt butterscotch morsels and peanut butter, stirring frequently. Stir in cereal until pieces are coated. Stir in chocolate morsels just until combined but not melted. Spread on waxed paper-lined tray. Chill 30 minutes or until coating is set. 0000001427 0000001427 0000001427 0000001427 0000001427 0000001427 0000001428 0000001428 0000001428 0000001428 0000001428 0000001428 Mix brown sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cool over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled. 4 SERVINGS (ABOUT 1/2 CUP EACH); 300 CALORIES PER SERVING. To Microwave: Decrease milk to 1-3/4 cups. Mix sugar, cornstarch and salt in 8 cup microwavable measure or 2-quart microwavable casserole. Gradually stir in milk. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in measure. Microwave on medium (50%) 1 to 3 minutes, until thickened. Continue as directed. 0000001434 0000001434 0000001434 Heat all ingredients except rum to boiling over medium heat, stirring constantly. Boil 5 minutes, stirring frequently; remove from heat. Stir in rum; cool completely. Refrigerate any remaining sauce. 12 SERVINGS; 95 CALORIES PER TABLESPOON. 0000001435 0000001436 0000001436 0000001436 0000001436 0000001436 0000001436 0000001436 0000001436 0000001436 0000001436 0000001437 0000001437 Cook peas according to package directions. Pour into a serving bowl; cover with plastic wrap and set aside. Meanwhile, in a skillet, simmer water and zucchini over medium heat until water is evaporated and zucchini is tender. Stir in peas and pimiento. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. Notes ********** RECIPE ENDS ******** wn, on rack in shallow roasting pan. Roast uncovered for 30 minutes. Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Stir in tofu mixture. Knead for 1 minute, form into 1/2" balls & set aside. Soup: Mince core of cabbage & shred leaves finely. Heat oil in soup pot. Add cabbage & saute over medium heat til golden. Add water & bay leaf. Return to a boil, add dumplings, cover & simmer for 15 to 20 minutes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions. ove the saucepan from the stove and carefully (to avoid having your face melted away by the steam), lift off the cover. Break apart, or "fluff" the rice with a fork and set pan aside. When dumps are done, carefully transfer them onto paper towels to drain. Spoon the rice and dumps into the now em Shred the cabbage into thin strips and steam until just tender. After cooking, there should be 2 cups of cabbage remaining. Crush the garlic, then add it, the sesame oil, sesame seeds, the cayenne and black pepper to the cabbage. Add the meat sauce. Cook over a high flame for 2 minutes to blend the flavors. ok: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Notes ********** RECIPE ENDS ******** This is a hearty sweet and sour meat soup that can be used as a main dish. Bubbies measurements were never exact. You need to taste. Put meat and bones in a 8 or 12 qt stock pot. Put in cans of tomato, cover with water and bring to a boil. In the meantime, get your veggies ready. Slice beets and carrots, others go in whole. When stock boils, skim off top. Put in beets, carrots, garlic, and other veggies. Turn heat down to a simmer and keep lid on askew. After about an hour, put in garlic and sugar. I have used Sweet and Low. Amounts are a matter of preference. It should have a rich, sweet and sour taste. I break up the meat and stir it back into the soup before serving. NOTE: Sometimes I add some tomato paste; 2 or 3 T for body; Enjoy!!! * Elaine/Framingham * Westboro 05/04/92 07:34 am i 13292 Juice of lemon 0.00 j 13292 Mushrooms,sliced Prepare shredded cabbage as directed. Mix sour cream and flour. Heat remaining ingredients in 12-inch skillet over medium-high heat until margarine is melted. Add cabbage. Cook, stirring constantly, 2 to 3 minutes or until crisp-tender. Stir in sour cream mixture. 6 SERVINGS (ABOUT 3/4 CUP EACH); 85 CALORIES PER SERVING. To Microwave: Prepare cabbage as directed - except omit oil. Place 2 tablespoons water, 1/4 teaspoon salt and the cabbage in 3-quart microwavable casserole. Cover tightly and microwave on high 6 to 8 minutes, stirring after 3 minutes, until crisp-tender; drain. Mix sour cream and flour. Stir margarine, salt, turmeric, ginger, pepper and sour cream mixture into cabbage. 1.00 ea Garlic clove, minced 2.00 tb Olive oil 1.50 c Long grain rice 1.00 md Breen bell pepper, diced 4.00 md Tomatoes, chopped 3.00 c Hot water 3.00 ea Whole cloves 1.00 ea B Preheat oven to 350 deg F. In skillet, saute onion and celery in margarine 2 minutes. Add beef and salt and stir another 2 minutes. Spread half the cabbage in 2 qt baking dish and cover with half the apples and all the meat mixture. Add remaining cabbage and apple slices. Cover and bake 1 hour. Nice with mashed potatoes or noodles. e oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, ba When shopping, look for crisp, green heads with no signs of browning. 1 POUND (1 MEDIUM HEAD) YIELDS 4 SERVINGS; 10 CALORIES PER SERVING. To Prepare: Remove root ends. Wash cabbage; shred. To Boil: Heat 1/2 inch water (salted, if desired) to boiling. Add cabbage. Cover and heat to boiling, reduce heat. Boil 4 to 5 minutes or until crisp-tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Cover tightly and heat to boiling; reduce heat. Steam 4 to 5 minutes or until tender. To Microwave: Place cabbage and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 4 to 7 minutes, stirring after 2 minutes, until crisp-tender. Let stand covered 1 minute, drain. il they have rendered their liquid. Stir in the roux and cook while stirring for 1 minute more. Add remaining sauce ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper. Grill the chicken over charcoal f Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. 3339 Ground red pepper 1.00tb 3340 Ham; 8 to 10 lbs 1.00 Prepare cabbage and apple. Use 1 T lemon juice to wet diced apple to prevent darkening. Toss cabbage, raisins, and apple. Mix fruit juices, salt, and sugar. Add sour cream, stir until smooth; add to salad and chill. um heat grill. Season with salt and pepper. Turn chicken often and baste with leftover marinade. Serves 4. 3340 Cloves; ground 2.00ts When shopping, look for firm heads that are heavy in relation to size. 1 POUND (1 SMALL HEAD) YIELDS 4 SERVINGS; 25 CALORIES PER SERVING. To Prepare: Remove outside leaves. Wash cabbage; cut into 4 wedges. Trim core to within 1/4 inch of leaves, or shred cabbage and discard core. To Boil: Wedges: Heat 1 inch water (salted, if desired) to boiling. Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage). Cover and heat to boiling; reduce heat. Boil 10 to 17 minutes, turning wedges once, until crisp-tender; drain. Shredded: Heat 1/2 inch water (salted, if desired) to boiling. Add cabbage (and 2 tablespoons vinegar or lemon juice for red cabbage). Cover and heat to boiling; reduce heat. Boil 5 to 8 minutes or until crisp-tender; drain. To Steam: Wedges: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cabbage in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 24 minutes or until crisp-tender. Shredded: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cabbage in basket. Cover tightly and heat to boiling; reduce heat. Steam 5 to 7 minutes or until crisp-tender. To Microwave: Wedges: Place cabbage wedges, core ends at outside edge, and 1/2 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 10 to 14 minutes, rotating casserole after 5 minutes, until crisp-tender. Let stand covered 5 minutes; drain. Shredded: Place shredded cabbage and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring after 4 minutes, until crisp-tender. Let stand covered 5 minutes; drain. Recipe provided by Belia Maritza Navas Escobar de Foster Posted by: Leland Foster leland@cruzio. santa-cruz. ca. us Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 325F. In large frypan, brown meat in oil for few minutes. add onion, salt and pepper. Drain. Add rice, mix well. Add soup and water. Put cabbage in baking dish, pour rest over it and do NOT stir. Bake in 325F oven for 1 hour, uncovered. Tastes like cabbage rolls but without the bother. to 10 minutes. Serve with the chicken. To separate cabbage leaves easily, remove core and cover cabbage with. Cover cabbage leaves with boiling water. Let stand about 10 minutes or until leaves are limp. Remove leaves; drain. Heat oven to 350 degrees. Mix ground beef, rice, 1/2 cup of the tomato sauce, the salt, pepper, garlic salt, onion and mushrooms. Place about 1/3 cup beef mixture at stem of each leaf. Roll leaf around beef mixture, tucking in sides. Place cabbage rolls, seam sides down, in square baking dish, 8 X 8 X 2 inches. Mix remaining tomato sauce, the sugar and lemon juice. Pour over cabbage rolls. Cover and bake about 45 minutes or until beef mixture is done. Remove cabbage rolls to platter. Pour liquid from baking dish into 1-quart saucepan. Mix cornstarch and water. Stir into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over cabbage rolls. 4 SERVINGS; 385 CALORIES PER SERVING. To Microwave Place cabbage leaves and 1/4 cup cold water in 3-quart microwavable casserole. Cover tightly and microwave on high 4 to 5 minutes or until leaves are limp. Continue as directed---except mix remaining tomato sauce, the sugar, lemon juice, cornstarch and water. Pour over cabbage rolls. Cover with vented plastic wrap and microwave on high 15 to 16 minutes, rotating dish 1/4 turn after 7 minutes, until beef mixture is done. Let stand covered 1 minute. Remove cabbage rolls to platter. Stir sauce in dish. Pour over cabbage rolls. * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. Micro-cook, uncovered, on 100% power (high) 1-1/2 to 2 minutes or till cheese just starts to melt. Arrange tomatoes around cheese. Sprinkle cheese and tomatoes with snipped herbs. Cook o In a large pot, combine tomato juice, water, cabbage, carrots, onion, bouillon and bay leaf, and simmer for an hour. Remove bay leaf before serving. ce /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large kettle combine meat, water, salt, oregano, peppercorns and bay leaves. Bring to a boil then reduce heat to simmer and simmer 2 hours. Remove beef when cool enough to handle, cut up meat and discard bones if any. Strain broth and skim off excess fat. Return broth to kettle. Add cut up meat, tomatoes and all vegetables except cabbage and red pepper, if desired. Simmer for 30 minutes, then add cabbage and simmer for 30 minutes more. per amd onion and saute' five minutes more, stirring Coat A Large Nonstick Skillet With Cooking Spray. Place Over Mediumheat Until Hot. Add Cabbage & Onion; Cover & Cook 5 Min. Combine Cabbage Mixture, Apples & Dates in A Large Bowl. Combine Sour Cream & Mustard; Stir Well. Add To Cabbage Mixture; Stir Well & Set Aside. Working With 1 Phyllo Sheet At A Time, Spray Each Sheet With Cooking Spray; Placing One On Top Of The Other. Spoon Cabbage Mixture Lengthwise Down One-Third Of Phyllo Stack, Leaving A 1 Inch Borderon Longest Side & A 3/4 Inch Border On Shorter Sides. Starting With The Longest Side, Roll Up Jellyroll Fashion, & Place, Seam Side Down, Diagonally On A 15 X 10 X 2 Inch Jellyroll Pan Coated With Cooking Spray; Tuck Ends Under. Brush With Margarine. Diagonally Cut 1/4 Inch Deep Slashes About 2 Inches Apart Across Top. Bake At 400 F. For 45 Min. Let Stand 10 Min. Before Serving. Good Served With Pork. (Fat 3. Chol. ) 0.00 e 1 For the kid: Put kids in a large stockpot, and cover with water. Add salt and vinegar. Set aside for 2 hours. Meanwhile, build a pile of mesquite wood on the ground, and burn down to white coals. Remove kids from water and thread on spits. Arrange over the hot coals, and roast for 2 to 3 hours, depending on the kids' weight, basting occasionally with a little salted water. Turn spits continuously so that the meat cooks evenly, or use a rotisserie. Add more white coals if necessary. To serve, cut kid in pieces, and place on plates. Garnish with guacamole, onion, tomato, cilatro, and chiles. Serve withj Frijoles de Olla sprinkled with cheese, totopos, and Pico de Gallo sauce. The kid may be shredded and used in fried tacos. Makes 8 servings. Garnish each salad with tomato circles and cracked pepper. keep everything from sticking to the pan. ) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain t JALAPENO SEASONING SALT Both of these items should be available at grocery and specialty stores that handle Mexican foods. Add the Jalapeno seasoning salt to the flour and mix well. Dip each steak into the seasoned flour, then dip into the egg wash, (mix the eggs and water in a separate bowl for the egg wash), and dip the meat back into the seasoned flour, coating each steak well. Heat the vegetable oil to about 350 degrees F. in a large skillet. Oil should be deep enough to cover the steaks. Fry the coated steaks until golden brown, then drain them on paper towels and put on a heated platter that is tented with foil. Pour off all but 2 tbls of the oil and the drippings. Add 3 Tbls of the leftover seasoned flour. Mix well and cook over medium heat, stirring constantly, until the oil and flour are golden brown. Remove from the heat and add the milk and chicken bouillon or chicken base. Return to the heat and bring to a simmer, stirring constantly, until the gravy thickens. Serve spooned over the steaks. SCRATCH 4.0 RECIPE BEGINS ******** Title :Spanish Beans (habichuelas Guisadas) Serves :4 KeyWords :Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chop and mash the anchovy fillets on a cutting board. Put in a bowl and blend in the mayonnaise. Add the remaining ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Seafood, Deli Roast Beef Or Turkey, Radishes, Broccoli, Cauliflower, Snow Peas tb Tomato sauce 1.00 cn Pinto beans Instructions: Place all ingredients in medium saucepan and boil until the potatoes are tender and cooked, about 20 minutes. In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. minutes; chicory, escarole, mustard and Swiss chard, 15 to 20 minutes; collards 10 to 15 minutes; spinach 3 to 10 minutes; kale and turnip 15 to 25 minutes; drain. To Microwave: DON'T FORGET TO USE W/HERB-STUFF ING MIX CROUTONS (SEE INDEX) SALAD DRESSING MIX: Combine all ingredients in a small bowl until evenly distributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 3 to 4 months. Makes about 3 tablespoons Caesar Salad Dressing Mix, enough for 3/4 cup Caesar Salad Dressing. CAESAR SALAD DRESSING: Combine ingredients in a glass jar. Shake until well-blended. Chill before serving. Makes about 3/4 cup of Caesar Salad Dressing. hball glass over ice cubes. Stir well. (Same as Salty Dog if you rim glass with bar salt. **Add almond extract and vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips <#1,0,00, or 000>. I use regular. This icing is like the insides of marshmallows without the coating. It is the same a Combine all ingredients in slow-cooker. Cover pot and set at Low. Cook for 6 to 8 hours, or until chicken is tender. YIELD: Serves 6 to 8 gently. Chill 3-4 hours, occasionally stirring gently. Stir gently and serve chilled or at room temperature with additional Pace Picante Sauce. Makes about 4 cups salad. NOTE: One cup cooked fresh corn kernels or one can ( 8. 75 oz) whole kernel corn, drained, may be substituted for frozen corn. ype used by professionals who do lots of big figure-piped In a medium saucepan, melt butter over low heat. Add flour and cook paste several minutes while whisking. Add milk, increase heat and bring almost to boil. When milk mixture thickens slightly, add parsley, cook for two minutes and remove from heat. Thinly slice zucchini and carrot. Coarsely chop cauliflower. In a medium saucepan, cover asparagus, carrot and cauliflower with an inch of boiling water. Simmer over medium heat for 7 minutes. Turn vegetables into colander and rinse with cold water for two minutes. Heat oil in medium saucepan. Add onions and garlic. Saute 2 minutes. Add zucchini, broccoli and celery. Season with salt and pepper. Add lemon juice and cook for 8 minutes. In medium baking dish, combine both vegetable mixtures and sauce. Mix well. Cover with cheese slices and bake for 15 to 20 minutes at 350F until heated through. ut scallions into 1-inch lengths. Prepare all the greens as indicated and combine in a salad bowl. Brush meat with oil. Sprinkle with salt and pep Preheat the oven to 350 degrees F. Line a jelly roll pan with a sheet of aluminum foil and set aside. Place the butter, vinegar, tobasco sauce, cayenne pepper, garlic salt and slat in a medium -size heavy saucepan over medium heat and stir until the butter has melted and the seasonings are well incorporated. Add the cashews and toss until they are well coated with the mixture. Pour the nuts onto the prepared baking pan and spread so that they are in a single layer. Bake the nuts until dark golden brown, 10 to 15 minutes. Check the nuts after 10 minutes to make certain they are not browning too quickly. When the nuts are done, remove them from the oven and cool for 5 minutes. Scrape the nuts and any dried seasonings on the bottom of the pan into a mixing bowl, Toss well. Serve the nuts warm or at room temperature. (Nuts may be made several days in advance and stored in glass jars or other airtight containers. Just the thing for football game days or other sports days. ) As A Variation: In addition to serving the cashews as an appetizer, package them in decorative glass jars or tins and give them as presents to good friends. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. 3. Bring 4 quarts Wash the fish fillets and pat dry. In a bowl mix the ground wheat flakes and all the seasonings. Pour the dry mixture onto a piece of foil or wax paper, and dip the fillets into the seasoning, coating both sides. In a heavy cast iron fry pan heat the oil. Fry the fillets for 2 minutes on each side. Lay the fillets on a plate lined with a paper towel, cover with another paper towel, and pat to remove excess oil. 5. * Strawberry Flavored Vinegar may be used instead of Red Wine Vinegar. Place fillets in large shallow dish. Season fish with salt, black pepper and hot pepper sauce; cover and refrigerate 1 hour. In small saucepan, combine preserves, vinegar, soy sauce, cocktail sauce, garlic and horseradish; simmer sauce over low heat stirring occasionally, while preparing catfish. Blend cornmeal and flour in shallow bowl. Drain catfish and dredge in cornmeal mixture, coating on all sides. Heat oil in heavy skillet over medium-high heat; when hot, add catfish and saute' until browned on both sides. Drain well on paper towels; keep warm. Spoon 1/4 cup sauce on each plate; top with catfish fillets. Garnish with sliced strawberries and parsley, if desired. * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. " !&' ,5&8C-@O*=L (0+3:7=D>DK9?F17>+18&+4!&/ !&/:?HFJUDJUAHWDK\JRcJQd>EX/6J+3J2:QCMeNXpYb}Yb}OWt?Jf7?]1**<'*9'+6&+4!&/ !$)/4 Put mayonnaise and mustard in a bowl large enough to hold complete mixture, but shaped so that the mixture can be beaten with a fork. Beat mayonnaise and mustard until combined. Add olive oil slowly, beating all the time. Beat until mixture has returned to the thickness of original mayonnaise. Add Louisiana hot sauce, continuing to beat. Add ketchup and keep beating. Add salt and garlic salt, beating all the time. Add wine vinegar (this will thin the sauce down). Beat this thoroughly, adding the lemon juice as you do so. Taste for salt and pepper. Place shredded cabbage, peppers, and onions in a large salad bowl. pour sauce over and toss well. This should be done about an hour before serving. Tastes even better the next day. Pierce in several places with a fork. Place on rimmed baking sheet. Bake for 45 minutes to 1 hour, until squash gives when pressed. Turn over after 30 minutes. In a large kettle or Dutch oven, saute onion, green pepper and green onions in oil until tender, about 5 minutes. Add flour and cook until bubbly. Add water, stewed tomatoes and chopped tomatoes and tomato paste; mix well. Stir in the corn, ham, sausage, cayenne pepper, salt and hot pepper sauce. Bring to a boil, stirring frequently. Reduce heat; simmer, uncovered for 1 hour, stirring occasionally. e per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg; Source: J 1 c milk 2 eggs Heat bacon drippings in a heavy 12-inch skillet over medium heat. Add corn, onion,garlic, and bell pepper; cook until onion is thoroughly wilted and transparent, about 10 mins. Stir often to prevent sticking. Add tomatoes, salt, black pepper, sugar and cayenne; stir until combined. Add broth. Reduce heat. Barely simmer, stirring often, until liquid has almost evaporated, about 30mins. The mixture will be thick and mushy. Stir in milk; cook until reduced by 1/ 2. Increase heat slightly. In a small bowl, beat eggs until frothy; stirring constantly, add to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings 8652 Egg yolks, beaten 6.00 8652 Basic chicken stock 2.00qt 8652 Long grain rice 0.50c Combine the seasoning mix ingredients in a small bowl and set aside. Melt the butter in a 1-quart saucepan over medium heat. Add the onions, celery, bell peppers, green onions, garlic, tabasco, Worcestershire and seasoning mix. Saute until mixture starts sticking excessively, about 6 minutes, stirring occasionally and scraping the pan bottom well. Stir in the milk and catsup. Continue cooking for about 2 minutes, stirring occasionally. Remove from heat and allow mixture to cool to room temperature. Place the ground beef and pork in an ungreased 13x9-inch baking pan. Add the eggs, the cooked vegetable mixture and the bread crumbs, remove the bay leaves. Mix by hand until thoroughly combined. In the center of the pan, shape the mixture into a loaf that is about 1-1/2 inches high, 6 inches wide and 12 inches long. Bake uncovered at 350F for 25 minutes, then raise heat to 400F and continue cooking until done, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. This is best using both ground pork and ground beef, as the pork gives more flavor diversity. However, you can make it with ground beef only. From Paul Prudhomme's "Louisiana Kitchen" 000004 8653 White pepper to taste 0.00 000005 8653 Whipping cream 0.50c 000006 8654 Avocado oil Okra is a popular southern vegetable of African origin. Prepare okra slices as directed. Mix eggs and water in small bowl. Mix flour, Cajun spice and salt in another small bowl. Dip okra into egg mixture, then coat with flour mixture. Repeat with remaining okra. Heat oil in 10-inch skillet until hot. Fry okra in oil in single layer over medium-high heat 4 to 5 minutes or until golden brown, turning halfway through cooking. 4 SERVINGS (ABOUT 2/3 CUP EACH); 260 CALORIES PER SERVING. IN A MEDIUM NON-STICK SKILLET SIMMER 1 PINT OF DRAINED OYSTERS FOR 2 MINUTES UNTIL THEY PLUMP. REMOVE THEM WITH A SLOTTED SPOON,AND ADD 1 CUP HEAVY CREAM,AND 2 TEASPOONS OR MORE TABASCO SAUCE. SIMMER UNTIL THE CREAM THICKENS LIGHTLY. RETURN THE OYSTERS TO THE CREAM TO WARM THROUGH AND SERVE IN FOUR HOLLOWED OUT BRIOCHES. MAKES FOUR SERVINGS. Coarsely chopped walnuts, 0.00 Toasted Instructions: Spaghetti Squash with Cilantro Pesto Melt eh butter in a sauce pan at approx. 300 degrees F. Add the vegetables and saute until slightly browned. Remove form the heat. In a seperate pan heat the Half & Half being careful no tto boil it. Reduce heat to approx. 150 degrees F. and slowly stir in the flour. When it is blended well, add the seasonings & spices. Add the browned vegetables and the drianed oysters & scallops. Simmer for 15 minutes, stirring frequently. Add the sherry and contimue to simmer until the stew thickens. Add the croutons and serve! SERVINGS (2/3 CUP EACH); 235 CALORIES PER SERVING. To Microwave: Prepare and microwave squash as directed. Continue as directed. Notes ********** RECIPE ENDS ******** 2.00lb 8952 Onion, chopped 1.00 Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (this is done so the juices will solidify and the steaks can be cooked rare. ) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 tablespoons. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 teaspoons on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method. ) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. If you have a smoke detector in your house, you will be able to determine if it is working correctly. This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord. ) From Paul Prudhomme's Louisiana Kitchen e oil 9.00 Garlic cloves; finely minced 0.50 c Pine nuts 1.00 lb Spaghetti; broken in half 3.00 oz Oil-cured sun-dried tomatoes 0.00 -finely chopped (2-4 oz) 0.67 c Parsley; finely chopped 0.50 c Parmesan cheese; grated 0.00 Freshly ground pepper; to 0.00 Toss the shrimp with the lime juice in a bowl. Mix the garlic powder, onion powder, thyme, salt, red pepper and black pepper in a small bowl. Sprinkle over the shrimp and toss to coat well. Spray a large skillet with non-stick cooking spray. Heat until hot. Add the shrimp and cook for 3 minutes, or until the shrimp are pink, stiring constantly. Spoon into a serving dish. Chill, covered, for 1 hour or longer. Garnish with lime wedges. Makes 15 servings. Combine Vegetable Juice, Vinegar, Hot Sauce, Oregano, Minced Garlic in A Large Shallow Container; Stir Well. Add Chicken, Turning Once To Coat. Marinate in Refrigerator 30 Min. Remove From Marinade, Reserving Marinade. Place Chicken On Microwave Glass Platter; Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 To 10 Min. OR Until Chicken Is Done, Giving Dish A Quarter-Turn At 2 Min. Intervals. Let Chicken Stand, Covered, 5 Min. Combine Celery, Pepper & Onion in A 1-Quart Glass Measure; Microwave At High 3-4 Min. OR Until Vegetables Are Tender. Combine Reserved Marinade & Cornstarch, Stirring Until Smooth. Add To Vegetable Mixture & Micro- Wave Uncovered At High 1-2 Min. OR Until Thickened. Serve Chicken Overrice; Top With Sauce. About 272 Cal. Per Chicken Piece & 1/2 C. Rice. * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. * You can use onion or onion-mushroom recipe soup mix in this recipe. ** Chicken breasts should be cut into 1-inch pieces. --------------------------------------------------------------------------- In large bowl, combine onion recipe soup mix, bread crumbs, chili powder, cumin, thyme and pepper. Dip chicken in bread crumb mixture, coating well. In large skillet, heat 1/2-inch oil and cook chicken over medium heat, turning once, until done; drain on paper towels. Serve warm and if desired with assorted mustards. --------------------------------------------------------------------------- MICROWAVE DIRECTIONS: Prepare chicken as above. In 13 x 9-inch baking dish, arrange chicken, then drizzle with 2 to 3 T oil. Heat uncovered at High (Full Power) 6 minutes or until chicken is done, rearranging chicken once; drain on paper towels. Serve as above Makes about 5 dozen nuggets. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Calories per serving: Number of Servings: 48 Fat grams per serving: Approx. Cook Time: 0:10 Cholesterol per serving: Marks: *DIRECTIONS* 1. Lightly beat together eggs, oil and extract in mixing bowl. Add about half of cake mix and beat by hand until smooth. Stir in remaining cake mix until well blended. Drop cookie dough by rounded teaspoons about 3 inches apart onto ungreased baking sheets. Bake in a preheated 375F. oven 10-12 minutes. (Centers will be soft. ) Let cookies cool briefly before transferring to racks. NOTE: To make Chocolate Chip cookies, add 6 oz. semisweet chocolate pieces to dough when you add second half of the mix. Makes about 4 1/2 dozen. Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, Sift dry ingredients into large mixerbowl. Quickly add all remaining ingredients. Mix only until dry ingredients are moist. Bake in 2 greased 9x5x3-inch pans in preheated 350-degree F. oven for 1 hour. Cool 5 minutes. Remove from pans and cool on wire rack. While warm brush with butter and sprinkle with cinnamon-sugar. Yield: Two loaves noodles. Notes ********** RECIPE ENDS ******** 0000004409 0000004409 Combine Corn & Water in A Medium Saucepan. Bring To A Boil. Cover & Reduce Heat & Simmer 7 To 8 Min. OR Just Until Corn Is Tender. Drain & Set Aside. Cut Zucchini Into 1/4 in. Slices; Cut Each Slice Into Fourths. Add Zucchini & Remaining Ingredients To Reserved Corn. Toos Gently To Combine. Cover And Chill Several Hours. (Fat 3. Chol. ) 04411 0000004411 0000004411 0000004411 0000004411 0000004411 0000004411 0000004411 Saute' squash and onion in oil until barely tender. Add garlic salt (or fresh garlic), chilies, corn and cheese; mix well. Put in buttered 1-quart casserole and bake at 400 for 20 minutes. 0000004413 0000004413 0000004413 0000004413 0000004413 0000004413 0000004413 0000004414 0000004414 0000004414 0000004414 0000004414 0000004414 0000004414 0000004415 0000004415 Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. 0000004416 0000004416 0000004417 0000004417 0000004417 0000004417 0000004417 0000004418 0000004418 0000004418 0000004418 0000004418 0000004418 0000004418 0000004419 In a large saucepan, combine chicken broth, chorizo, potatoes, turnips, ham and kale. Bring to a boil, reduce heat and simmer, covered, for 30 minutes. Add beans and adobo or garlic and oregano; simmer, covered, for 10 more minutes, or until potatoes are tender. To put dinner on the table, just add a loaf of crusty bread and a pitcher of vinho verde. This crisp, dry Portuguese wine is perfect with the smoky flavors of Caldo Verde. With luck, there will be leftovers. Caldo Verde is a dish that tastes even better on the 2d day. BEGINS ******** Title :Southwestern Black-Eyed Peas Serves :6 KeyWords :Ethnic /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR THE SALAD: Combine the lettuce and fruit, tossing lightly to mix. FOR THE DRESSING: Combine the peanut butter and honey, then gradually add the milk. Add the dressing and mix well until well blended. Chill until serving time. VARIATION: The dressing may also be served as a dip with apple and pear slices or banana chunks. table oil 1.00 tb Chopped fresh cilantro 1.00 sm Tomato, seeded and chopped Instructions: This makes a terrific main dish for two. Wash and drain kidney, green, and wax beans. Add chopped pepper and onion. Mix sugar, oil, vinegar, salt and pepper. Pour over salad. Chill. John P. Elberti and simmer 30 to 40 minutes, stirring occasionally, until beans are tender (do not boil or peas will burst); drain. Cook okra, onion, salt, garlic and red pepper sauce in oil in saucepan about 5 minutes or until onion is softened. Stir in cilantro, tomato and peas. "What fun we had with this one! We took all the ingredients of our favorite California Onion Dip and made a great bread. Be sure to vary the amount of soup mix to suit your taste. " In the order listed, place the first 4 ingredients into the pan. Slightly warm the next 6 ingredients and pour into pan. Select white bread and push "Start. " Note: We used the whole package. Try 1/2 first. pper 0.25ts Melt butter in medium saucepan over low heat. Stir in flour and cook for 2 minutes. Gradually,pour in the wine,whisking constantly. Cook over medium heat until thickened,about 5 minutes. Stir in tarragon,8 chopped green onions and the cheese. Cook over low heat,stirring constantly until cheese is melted. To serve,arrange toast on plates,spoon sauce over toast. Sprinkle with nutmeg and garnish with additional green onions,if desired. Makes 4 servings. under the top layer of skin, and pull it Combine raisins and water; bring to boiling. Cool to room temperature. Mix next 4 ingredients. Stir in raisin mixture. Sift together dry ingredients; add, beating well. Pour into greased 8. 5 x 4. 5 x 2. 5 inch loaf pan. Bake at 325 degrees about 60 minutes or till done. o narrow strips. Bring 4-to-5 quarts of water to a boil, and add 4 teaspoons of salt. Briefly cook the chard stems and the carrots separately until each is tender--about a minute for the carrots, 2-to-3 minutes for th Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in chilies. Cover and refrigerate at least 4 hours. Before serving stir in avocados and tomatoes. 10 SERVINGS (ABOUT 3/4 CUP EACH); 400 CALORIES PER SERVING. d toss them with the olive oil. Season with salt and serve with vinegar or slices of lemon. 5.00c Melt 1 tbl of butter in the top of a double boiler. Add the wine and heat, then stir in 2 cups of the cheese. Heat until melted. Add a little of the cheese mixture to the beaten egg and then add the egg mixture back into the cheese. Cook and stir about 1 minute. Add the Worcestershire sauce and basil, set aside keeping the sauce warm. Saute the mushrooms in the remaining butter until just tender then sprinkle with the garlic powder and remove from the heat. Arrange toast points or triangles on individual heatproof plates. Spoon the sauce over the toast then top with the sauteed mushrooms. Sprinkle with the remaining cheese and broil until bubbly. Check Southern Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut slits in lamb; instert garlic. Rub meat with salt, pepper, and oregano. Roast at 400 deg. for 30 minutes. Reduce heat to 350 and roast an additional hour. Skim off any fat in pan; pour tomato sauce, water and lemon juice over lamb. Place artichokes around meat. Roast 1 hour longer or to desired doneness, basting occasionally with pan juices. Garnish with lemon slices. Place butter in a 2-quart casserole, and microwave at HIGH for 1 minute or until melted; stir in corn, wat Serve fresh fruit, warm wheat-flour tortillas, sweet butter, honey and coffee for a great brunch. In a medium-size saucepan, heat the oil, add the chopped onion, and fry over medium heat until the onion is translucent. Add tomato juice, garlic, chiles, herbs, and salt. Reduce heat to simmer for about 10 minutes. Sauce can be made a day or hours ahead of time and left at this point. Preheat oven to 350 degrees F. Warm the tortillas by wrapping in foil and placing on the 4 serving plates (Mexican pottery if possible) in the warm oven. At the same time, warm the extra tortillas you are serving as bread. Poach the eggs, using an egg poacher or a frying pan of hot water with 2 tablespoons vinegar and 1 teaspoon salt added. First break an egg into a cup, then stir the water in the frying pan vigorously in a circular motion. As you stir, slide the egg from the cup into the water. Cover the pan when all eggs have been added. To assemble the dish, place a tortilla on a plate. Top with a circle of avocado slices, then arrange a drained poached egg (or 2 eggs) on top, spoon sauce over, and sprinkle with cheese. Place in the oven until cheese melts. Add the lettuce garnish after the cheese has melted. Variation: Instead of the tortillas, rinse large "cupped" iceberg lettuce leaves and serve the eggs topped with sauce in the lettuce leaves. Makes 4 servings. st at smoking point, dump in ginger and garlic. Stir fry until golden, about 3 to 4 minutes. Adding more oil as needed, stir Melt butter in a non-aluminum saucepan and saute onions over medium heat until translucent (about 8 minutes). Add chicken stock, tomatoes, garlic and lemon juice. Heat to boiling. Lower heat and simmer for 1/2 hour. Add Calvert's Cedar Street Dill Mustard, horseradish and Worcestershire. Transfer in batches to blender or food processor fitted with a steel blade and process until pureed. A small sprig of fresh dill makes a lovely garnish. 0.00--------- In a stainless steel or glass pan, place flounder filets which have been spread with Calvert's Cedar Street Chive Mustard. Pour 1/2 cup Calvert's Cedar Street Pecan Vinaigrette over filets and marinate for 1 hour, turning once. Place each filet of flounder on a rectangle of aluminum foil large enough to encase it. Top each marinated filet with another tsp. of Pecan Vinaigrette, two slices of lemon, and 1/4 of the pecan halves. Sprinkle with 1 tbs. of dry white wine. Seal foil to envelop fish. Bake in 375 degree preheated oven for 20 minutes. Place flounder with garnish on individual, warmed plates. o smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thick Preheat oven to 450 degrees F. Puncture eggplant in a few places with a fork or skewer. Bake on a sheet pan until soft, about 15 minutes. Set aside and let cool slightly, then peel and split lengthwise into strips about 1 inch thick. ' Heat oil in a wok or saucepan over medium heat. Add garlic and cook until lightly browned. Add pork, chile, soy sauce, fish sauce, chili powder and sugar; cook, stirring, until meat loses its raw color. Add stock and water and bring to a boil. Add lime sauce, shrimp and eggplant; simmer until shrimp are done. Season with salt and pepper. Transfer eggplant pieces to a serving dish and top with pork mixture. Garnish with coriander and green onions. Spicy Lime Sauce: Combine garlic, chiles and the water in a blender or food processor and liquefy. Combine fish sauce, lime juice, sugar and chile-garlic mixture in a small bowl. Stir to dissolve sugar. If using sauce by itself, add a bit of shredded carrot for garnish. Makes 1 scant cup. nd Sliced 4.00 In skillet, melt butter and brown chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine soup, paprika and pepper. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Stir in sour cream. Heat through. Serve over noodles. rry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredien Sift together the flour, baking soda, salt, and baking powder. Cream the margarine and the sugars together. Add the eggs and beat. Add the flour mixture and mix well. Add the vanilla, oats, chocolate chips, and nuts. Grease a 13x9x2 pan, and press mixture in evenly. Bake in a preheated oven 15 minutes at 350 F. Judean Scott Fort Worth, TX in the Gustine, TX P-TC cookbook If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. Salt In a heavy saucepan, melt butter, cook onion, carrot, and celery for about 5 minutes or until tender; do not brown. Stir in flour, mustard, nutmeg and pepper; cook for 2 to 3 minutes. Stir in chicken stock; simmer for about 20 minutes or until vegetables are tender. If desired, puree until smooth in blender or food processor. (Note: this is where the hand blender comes in REAL handy-- Grin!) Add cream and milk or beer and bring almost to a boil. Add cheese; heat until just melted, stirring constantly. Add Worcestershire and a little salt. Makes 6 servings. quartered. Add a carrot and a couple of cloves of fresh garlic. Simmer stock at least 3 hours (I cook mine all night at a very low temp - bubbles rise very slow and not too often). strain the stock and reserve. For the sauce, add a 1/4 cup of clover honey to a 1. 5 quart sauce pan. heat over medium heat until the honey starts to slightly darken. Remove from the heat and add 2/3 cup of a nice white wine (the better the wine the be In a 1 1/2 qt. covered saucepan, simmer vegetables in water until tender, about 15 to 20 minutes. Add remaining ingredients except parsley. Heat, do not boil, and serve garnished with parsley. Makes 4 to 6 servings. ou can get this in the oriental section of your grocery) and mix in for about a minute. remove from the heat. Optionally, you can add a tablespoon of butter once completed. Right before your sauce is ready, salt and pepper your duck breasts. Heat a cast-iron or other type of non Butter bottom and sides of individual souffle dishes and sprinkle with Parmesan cheese. Beat egg yolks until thick and lemon colored, about 5 minutes. Beat in cream cheese, cheddar cheese, sour cream, pimento, chives and mustard. Using clean, dry beaters, beat egg whites until stiff. Gently, fold into yolk mixture; fold in Canadian bacon. Turn souffle into souffle dishes. Bake at 350 degrees 25-30 minutes. Souffle is done when a knife inserted in center comes out clean. ck lovers out of most Nutritional information is based on a two-ounce serving. To Bake: Heat oven to 325 degrees. Place 2-pound piece Canadian-style bacon, fat side up, on rack in shallow baking pan. Insert meat thermometer so tip is in center of bacon. Bake uncovered 20 to 30 minutes or until thermometer registers 140 degrees. 85 CALORIES PER 2-OUNCE SERVING. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut peel of each orange and lemon into 4 sections with a sharp knife. Remove peel carefully with fingers. Scrape white membrane from peel with spoon (back of peel will appear porous when membrane is removed. ) Cut peel lengthwise into strips about 1/4-inch wide. Heat peel and enough water to cover to boiling in 1-1/2-quart saucepan; reduce heat. Simmer uncovered 30 minutes. Drain and repeat simmering process. Heat 1-1/2 cups sugar and 3/4 cup water to boiling in 1-1/2-quart saucepan, stirring constantly, until sugar is dissolved. Stir in peel. Simmer uncovered, stirring occasionally, 45 minutes. Drain in a strainer. Roll peel in 1/2 cup sugar, and spread on waxed paper to dry. Store peel in airtight container up to 1 week. 12 SERVINGS (ABOUT 1/4 CUP EACH); 65 CALORIES PER SERVING. Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, 1/4 cup salt Beat water and egg white until frothy. Mix well with pecans. Combine sugar, cinnamon and salt. Mix well with pecans. Spread on cookie sheet. Bake at 225 F for 1 hour. Stir occasionally. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis tes ********** RECIPE ENDS ******** the winter months in th ecounties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. *substitute: 1 cn (23 ounces) sweet potatoes Or yams, drained and cut Into 1/2-inch slices. Prepare and cook sweet potatoes as directed. Slip off skins. Cut into 1/2-inch slices. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add sweet potatoes. Stir gently until glazed and hot. 4 SERVINGS; 310 CALORIES PER SERVING. Sweet potatoes and yams are both varieties of sweet potatoes, and the two can be used interchangeably. Yams, very popular in the South, have a deep orange color and are somewhat moister when cooked. Sometimes called Jersey Sweets, sweet potatoes are creamy yellow, and slightly drier than yams. 0000004119 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 0000004120 Cream butter and add confectioners sugar. Add evaporated milk, vanilla and salt and mix well. Blend in flour. Chill. Roll out to about 1/4 inch thickness. Cut into rectangles 3 x 1 1/2 inches. Put on ungreased cookie sheet about 1/2 inch apart and bake at 325 degrees for 12-16 minutes, until undersides are just starting to turn golden brown. Drop a teaspoon of filling on each cookie. When cool, drop a teaspoon of icing over the top. FILLING: Melt caramels with evaporated milk in top of double boiler, stirring frequently. Remove from heat. Add butter and mix in. Sift in confectioners sugar and mix in. Add peanuts or pecans and mix well. Drop on top od cooled cookies. ICING: Melt chocolate bits with evaporated milk. Remove from heat. Add butter and vanilla and mix. Sift in confectioners sugar and mix well. Drop a teaspoonful over the top of cooled cookies. 0000004125 0000004125 0000004125 0000004125 0000004125 0000004125 You can personalize your milk shake by using a favorite ice-cream flavor. Place milk and chopped candy bar in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds longer or until smooth. 2 SERVINGS (ABOUT 1 CUP EACH); 330 CALORIES PER SERVING. ein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream shortening and sugar together. Beat in egg and flavorings. Add flour and salt and mix well. Divide dough into 2 portions. Put red food coloring into 1 portion, leave the other one plain. Take a tsp of dough from each portion. Roll each into a thin rope. Twist together carefully and roll gently to smooth. Put on lightly greased cookie sheet and curve top of each cookie to make it look like a candy cane. Bake at 375 for 8 to 9 min. Press variation: Use the "rope" disk of your cookie press to make the rope for the cookies. First make red, then plain, or vice versa, and then twist together. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot. Notes ******* Powdered Sugar Frosting Stir together flour, sugar, baking powder, and 1/2 tsp. salt. Cut in butter till mixture resembles coarse crumbs. Sprinkle 1 Tbsp. water and the vanilla over part of the flour mixture. Gently toss with a fork; push to side of bowl. Repeat with remaining water, a Tablespoon at a time, till all is moistened. Form into a ball. Cover and chill 30 minutes or till easy to handle. Divide dough into quarters. On a lightly floured surface, roll two of the quarters into 12 x 4 inch rectangles. Spread each rectangle with jam. Roll remaining quarters of dough into 12 x 4 inch rectangles. Carefully place a plain rectangle over each rectangle spread with jam. Trim edges even. Cut each rectangle into twenty four 4 x 1/2 inch strips. Twist each strip twice. Shape each strip into a cane on a lightly greased cookie sheet. Bake in a 375 oven for 10 to 12 minutes or till edges are firm and bottoms are light brown. Cool on wire rack. Place powdered sugar frosting in decorating bag fitted with writing tip. Pipe frosting on light portions of each cane. Makes 4 8. Powdered Sugar Frosting: Stir together 1 cup sifted powdered sugar and enough hot water ( 1 to 2 Tbsp. ) to make of frosting consistency. 1.00 -1.00 bre 12090 Apricot Preserves Spreads 18311 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 In a saucepan, cook carrots in a small amount of water until crisp-tender; drain and keep warm. In the same saucepan cook butter and brown sugar until bubbly. Stir in lemon juice, hot pepper sauce and salt. Return carrots to pan to heat through. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 12092 Apricot Raspberry Jam Spreads Sauce/condm 18314 Combine and shape into ball and roll on floured board. Use extra flour if needed. Bake at 350F for 25-30 minutes. Cool. Should be hard. en Chicken 18316 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 12094 Apricot Sauce Iii Sauce/condm 1941 I have a few more recipes but no time to upload them right now, I'll do that later on this evening. BTW, ANY cake can be baked in canning jars. I usually try one jar first--you have to know how much volume each recipe will give you. I usually fill ONE jar 1/2 full then bake it to see how high it rises. You don't want the cake to come out of the top of the jar, only to within 1/4 to 1/2 inch from the lip of the jar. Once you've established how high the cake rises, you can go from there. The first time around is a bit tricky because you won't know how many jars you'll need. MOST of the recipes I've tried I end up using around 8. Sterilize as many jars as you think you'll need and go from there. Also, the baking times will vary--the moistness of each cake recipe will determine the time. Again, MOST of the recipes I've tried bake in 35-40 minutes. Start checking the cakes at 30 minutes and go from there. YES, the cakes DO slide easily out of the jars IF you use the jars I listed. They're Ball Quilted Crystal Canning Jars (#14400-81400). They can be found at most grocery stores (at least here in California) next to the pectin and other canning supplies. Also, I've seen the 12 oz straight-sided (plain) jars (# ?) at Smart & Final. The plain jars work fine too but they're not as pretty and you have to make your own labels--the jars I use come with decorative labels. One IMPORTANT tip--get your jars NOW! Once summer's over with they're very hard to find. Also, when you can, ask for the jars back, they're NOT cheap. Most folks don't mind returning them though, they usually want refills! Make sure your LIDS are new, the rings don't have to be As the jars do seal, the cakes are as moist as the day you put them into the jars--sometimes MORESO. There will be a little condensation on the lids and some in the jars so when you seal them it's trapped inside. Don't worry about getting the water off of the lids before placing them onto the jars, the added moisture doesn't hurt the cakes in the slightest. I'm trying to address every question that's been asked of me before, I HOPE I've done that. If I've missed anything or if anyone has any questions, don't hesitate to ask. These make WONDERFUL Christmas gifts and you can start NOW! Single friends really appreciate these because each jar makes enough for one or two people. 12091 Molasses 0.50c a 12091 Melted shortening Combine all ingredients in a bowl except lettuce. Toss well & chill for at least an hour, preferably overnight. To serve, place a scoop of bean salad in each lettuce leaf. PER SERVING: 91 Cal. ; 5g Prot. 1g Fat; 18g Carb. ; 0 Chol. ; 185mg Sod. ; 3mg Fiber. "Vegetarian Times" July, 1993 d 12091 Chopped candied citron 2.00tb e 12091 Cinnamon FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) Stir in, mixing thoroughly, citron and chocolate pieces Place mixture in refrigerator to chill. FOR SHELLS: Sift together first 4 ingredients into a bowl. Cut shortening in with a pastry blender until pieces are size of small peas. Stir in eggs. Blend in, a tablespoon at a time, the vinegar and cold water. Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in boiling water, then cool and finely chop pistachios. Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with egg white. press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinkle ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli Clove garlic, minced 4.00 oz Can diced green chiles 3.00 ds Tabasco sauce 1.00 ts Ground white pepper 8.00 Corn tortillas 0.00 Oil for frying 0.00 Salt to taste 1.00 c Diced tomatoes * Remove rind and seeds from cantaloupe ** Cored, Peeled, and cut into small chunks. *** Cored and cut into small chunks. Cut the cantaloupes into small chunks and mix with all the other fruits and the walnuts in a large Salad bowl. Scoop yogurt into individual serving bowls and pass the fruit salad. Stir to coat and eat. low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco * Or unsweetened frozen raspberries, defrosted **Or raspberry-flavored brandy (optional) In a blender or food processor, whirl raspberries until pureed. Pour through a sieve to remove seeds. Stir sugar and liqueur (if used) into puree and mix well; cover and chill. Halve cantaloupes and remove seeds; peel and cut into thin slices. Line each of 8 small dessert bowls or goblets with 3 or 4 melon slices. Top melon with a scoop of sherbet and pour 2 tablespoons chilled raspberry sauce over sherbet. Raspberry sherbet in goblets lined with sliced cantaloupe and topped with Melba sauce would make a memorable finale for a menu featuring an egg and cheese dish. Per Serving (including liqueur): 2 grams protein, 45 grams carbohydrate, no cholesterol, 186 calories. ( this is a version of a traditional Mexican soup). 4 Bonnie /DC Thanks, Bonnie Notes ********** RECIPE ENDS ******** nue beating while heating other half of syrup to 272 In blender or food processor fitted with metal blade, puree cantaloupe and lemon juice. In a large bowl, combine sugar, honey and milk. Add pureed cantaloupe mixture and vanilla. Stir until sugar dissolves. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 2 quarts. 2070 Flour 0.50c 2071 Celery; l Wine: Heidsieck champagne. Bring honey, lemon juice, sugar and water to a boil over medium heat. Cook for 5 min. Let cool. Seed the cantaloupes. With a melon baller make 18 cantaloupe balls. Soak the melon balls in brandy. Set aside for garnish. Cut the rest of the cantaloupe flesh into 1-inch pieces and puree in a food processor until there are 3 cups of puree. Combine the cooled honey-sugar syrup and the cantaloupe puree. Mix well and freeze in an ice cream machine according to manufacturer's instructions. Transfer to a plastic container and store in the freezer until needed, no more than 3 days. Allow the frozen sorbet to thaw slightly before serving to enhance the flavor. Serve with brandied cantaloupe balls as a garnish. Note: Honeydew melon may be substituted, then substitute lime juice for lemon juice. l blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. 000002 Carefully cut three of the cantaloupes in half in a zig-zag pattern using a very sharp knife. Scoop out and throw away the seeds. Use a melon ball scooper to scoop out the flesh of the melon; Take it down to the green part. Do the same thing with the remaining fourth cantaloupe. It doesn't matter how you slice this one because all you will be using is the flesh. Place all of the scooped cantaloupe in a food processor. Add the sugar and mint leaves, a splash of port and splash of lemon juice. Be casreful not to over-process the mixture; it should retain some texture. Garnish with remaining mint leaves. Dill plant, bunch mature, 0.00 -seeds included 2.00 oz Horesradish root 1.00 Head garlic 0.50 oz Hot red pepper, fresh seeded 3.00 Tarragon, fresh branches 6.00 tb Salt, non-iodized, per 2 qts 0.00 -water Instructions: Preparing Cucumbers: wash the cucu In a bowl, combine soy, sherry, sugar, garlic, and ginger. Add chicken and stir to coat. Cover and refrigerate for one hour. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry and thinly slice. Cut sausages in 1/4 inch thick diagonal slices. Drain chicken, reserving marinade; discard ginger. In a heavy 3-quart pan, heat oil over high heat. Add chicken and cook, turning, until lightly browned (about 2 minutes on each side). Remove chicken and set aside. To the pan, add reserved marinade and water; stir in rice. Bring to a boil over medium-high heat and cook, uncovered, until liquid is absorbed (about 8 to 10 minutes). Reduce heat to low and stir in chicken, sausages, and mushrooms. Cover and simmer, without stirring, until rice is tender (about 45 minutes). To serve, spoon mixture into a serving bowl and sprinkle with green onion. ll, horseradish, garlic, pepper and tarragon. * Ends and strings removed from snow peas ** Chicken breasts should be skinned, boned and cut into bite sized pieces. Cover mushrooms with warm water, let stand for 30 minutes, then drain. Cut off and discard stems; squeeze mushrooms dry, thinly slice and set aside. In a bowl, combine soy, cornstarch, sherry, water and pepper. Add chicken and toss to coat, then stir in 1 1/2 t of the oil and let stand for fifteen minutes to marinate. Prepare cooking sauce - mix together water, sherry, oyster sauce, sugar, sesame oil and cornstarch and set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic and stir once. Add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add remaining 1 T oil to pan. When oil is hot, add mushrooms and bamboo shoots. Stir-fry for one minutes, adding a few drops water if pan appears dry. Add snow peas and stir-fry for 1 1/2 minutes, adding a few drops more water if pan appears dry. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring until sauce bubbles and thickens. Variations: Cashew or Almond Chicken - first toast 1/2 c cashews or blanched almonds in 1 T salad oil over medium-low heat until golden; remove from pan and set aside. Stir in nuts just before serving. Cover the jar with its own lid and refrigerate at 32-38 degrees. During the next 10-14 days, see that the brine does not become too * Or use yogurt cheese mixed with 1 tablespoon cornstarch and a little lemon juice. Thaw green beans, drain well. Melt butter, blend in flour, add milk, and soy sauce. Cook over medium heat, stirring, until thickened. Add sour cream, ham and thinly sliced water chestnuts. Pour into sprayed baking dish. Sprinkle top with bread crumbs. Dash generously with paprika. Bake at 350 F for 30 minutes. From the recipe files of Sheila Exner - September 1991 **** d 20516 IN A WOK OR SMALL SAUCEPAN heat the oil to 375F. Pull noodles apart into 4 small batches. Add 1 small handful at a time into the hot oil. They should puff within a few seconds. If they do not, the oil is not hot enough. With chopsticks or tongs, remove noodles and drain on paper towel. Repeat with the remaining noodles. Lightly crumble noodles. Makes about 4 cups. In a small bowl, blend thoroughly the mustard, water, sugar and salt; set aside for at least 10 minutes. Open the cavity of the roast chicken; pour out the juices and add them to any juices accompanying the chicken. Strain and degrease the juice. Mix 4 tablespoons of the strained juice with soy sauce, vinegar and sesame oil; set aside. Remove the chicken meat from the bones. Hand shred by tearing the meat into 1/4-by-2-inch-long shreds. Cut skin into 1 1/2-inch long thin slivers. In a large bowl mix together the skin, chicken and reserved mustard mixture. Add the green onions, coriander, sesame seeds and reserved roasting juice mixture; toss together like a salad. Just before serving, add lettuce and cashews; toss together. Arrange over a bed of crumbled rice stick noodles. Serve at room temperature. Season with salt and pepper. Food Exchange per serving: 2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE; CAL: 99; CHO: 0mg; CAR: 10g; PRO: 3g; SOD: 69mg; FAT: 3g; Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her M Soak the mushrooms in water for 30 minutes or until soft. Discard the tough stems and drain. Dice the water chestnuts and finely shred the other solid ingredients into pieces the size of a matchstick. Beat the eggs. Heat a wok or skillet over high heat, add 1 T of the oil and the salt. Just before the oil begins to smoke, add all of the vegetables and the roast pork. Stir vigorously for 30 seconds. Add the sugar, sherry and pepper. Cover and cook for 45 seconds more. Remove the mixture and let cool. Add the beaten eggs to the mixture and stir well. Reheat the pan. Add the remaining oil. Pour the egg mixture into the pan and fry for one minute on each side or until the omelet has set (or make smaller individual omelets). Serve immediately on a warm platter. This version is served without a gravy. From the Gourmet Chinese Regional Cookbook, Castle Press. Form 20 small meatballs of combined beef, onions, salt, pepper, and milk. Bake at 350 F for 35 minutes. Combine sugar and cornstarch; mix in liquids and add butter. Cook on low heat until clear, stirring constantly. Add vegetables and heat gently 5 minutes. Place meatballs on a bed of cooked rice, top with sauce and sprinkle with almonds. .q$3|"3 O!5v)C Rub duck inside and out with salt and refrigerate overnight. Mix remaining ingredients and rub on duck inside and our until used up. Preheat oven to 300 degrees. Place duck on rack, breast side up, in pan with 1 inch of water. Roast 1 hour, turn duck over, roast 1 hour more. Turn duck breast side up, increase heat to 350 degrees and roast 30 minutes. Remove from pan and cool. To serve, carve in the chinese manner, bones and all. Or carve as you would poultry. If carved chinese style, the duckling may be wrapped in foil after carving and frozen. Reheat in foil in 300 degree oven for 30 minutes. (6+>F} Cut the chicken into 1-inch pieces. Combine the cornstarch, soy sauce and ginger; stir in the chicken. Let stand for 15 minutes. Meanwhile, drain the mandarin oranges, reserving 1/4 cup of the syrup. Blend the sweet and sour sauce with the reserved syrup. Heat 1 tablespoon of the oil in a hot wok or large skillet over medium-high heat. Add the chicken and stir-fry for 2 minutes; remove. Heat the remaining oil in the same wok. Add the snow peas and stir fry for 1 minute. Add the green onions and stir-fry for 30 seconds. Add the chicken, almonds and the sweet and sour sauce mixture; cook, stirring, until all of the ingredients are coated with the sauce. Gently stir in the Mandarin orange segments and heat through. Fat 3.00 lg Onions; sliced 1.00 c Sour cream Instructions: Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak b In large skillet, cook oil over medium heat. Add carrot, green onion, garlic and cucumber; cook, stirring occasionally until crisp tender (4 to 5 minutes). Add remaining ingredients except Spam and bamboo shoots. Cook, stirring, until sauce is thickened. Add Spam and bamboo shoots. Cook until heated through. If desired, serve over rice. dd the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, s Pour into highball glass over ice. Stir well. Garnish with lime wedge. Cover fry pan and simmer for 1 hour. SERVES: 4 Notes ********** RECIPE ENDS ******** ether. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Toast the sliced bread, break into 2" pieces. Make a syrup of water, sugar, spices and salt. Bring to a boil and simmer for 10 minutes. BUtter an oblong baking pan. Layer bread, cheese, raisins and butter. Pour syrup over bread mixture and bake at 350 for 20 minutes or until syrup is absorbed. May be served warm or cold. If served warm, top with whipped cream. Smooth surface with spatula. Bake until well-browned and toothpick inserted into Remove bones, skin, and all fat from chicken; cut into bite-sized pieces. In large skillet, heat oil on medium. Brown chicken on all sides. Drain mushrooms and add to skillet. Stir in flour. Add soup, wine, and water; cook, stirring, about 10 minutes, until sauce thickens. Stir in dry milk, salt, tarragon, and pepper. Drain artichoke hearts. Chop green onions. Mix in artichoke hearts, green onions, and parsley. Heat through and serve over rice. For heartier servings, add frozen green beans or peas after sauce thickens. The original recipe called for 1/2 c cream rather than 1/4 c dry milk. Nutrition information per serving, when made with Campbell's Special Request soup, nonfat dry milk, and unmarinated artichokes: 359 cal, 23 gm prot, 22 gm carbo, 7. 6 gm fat, 53 mg chol, 2166 mg sodium, 19% of calories from fat. (The sodium is almost entirely due to the 1 ts salt. ) 3 to 4 minutes. Stir sauce and add to vegetables. Cook and stir until bubbly. Cook and stir for 2 minutes more. Serve at buffets, cocktail parties, or as a relish. Wash and cube unpeeled eggplant. Salt and let stand one hour. Saute in oil until soft. Remove. Saute onions and garlic in same oil. Add tomatoes, olives, celery. Cook until celery is tender (15 minutes). Add eggplant, capers and pine nuts. In another pan heat vinegar and sugar. When dissolved, pour over eggplant mixture. Season to taste and cook additional 20 minutes. Serve hot or cold as relish with dinner or on French bread rounds as cocktail dish. H 4.0 RECIPE BEGINS ******** Title :Smoked Pork Chops With Cabbage Serves :4 KeyWords :/vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *To toast & skin hazelnuts, put in one layer in preheated 350F oven for 10 to 15 minutes or until they are colored lightly and skins blistered. Wrap the nuts in a kitchen towel and let them steam for 1 minute. Rub the nuts in the towel to remove as much skin as possible and let them cool. In the bowl of an electric mixer fitted with the paddle attachment, blend the flour, the sugar, the baking soda, the baking powder, the salt, the cinnamon and the cloves until the mixture is combined well. In a small bowl whisk together the espresso, the milk, the yolk and the vanilla, adding the mixture to the flour mixture , beating until a dough is formed, and stir in the hazelnuts and chocolate chips. Turn out the dough onto a floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 12 inches long by 2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 35 minutes and let them cool on the baking sheet on a rack for about 10 minutes. Reduce the oven temperature to 300F. On a cutting board, cut the logs crosswise on the diagonal into 3/4 inch slices , arrange the biscotti, cut sides down, on the baking sheet, and bake them for 5 to 6 minutes on each side, or until they are pale golden. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 32 BISCOTTI Notes ********** RECIPE Combine nuts, sugar, and margarine; press onto bottom of 9-inch spring- form cake pan. Bake at 325 degrees F. , 10 minutes. Combine cream cheese, sugar, and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream. Dissolve coffee granules and cinnamon in water. Cool; gradually add to cream cheese mixture, mixing until well blended. Pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. ; continue baking 1 hour. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and whole coffee beans if desired. The classic caramel apple is made with a sweet eating apple such as. Insert skewer in stem end of each apple. Heat water and caramels over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Keep mixture over very low heat. Dip each apple into caramel mixture, spooning mixture over apple until completely coated. Place on waxed paper. Refrigerate until coating is firm. 6 SERVINGS; 360 CALORIES PER SERVING. To Microwave: Prepare apples as directed. Place water and caramels in 4-quart microwavable measure. Microwave uncovered on high 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Continue as directed. (If mixture thickens, microwave on high about 30 seconds. Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Combine caramels and evaporated milk in top of double boiler over low heat. Cover and simmer until caramels are melted, stirring occasionally. Set aside, keeping warm. Combine German sweet chocolate and butter in 2 quart saucepan. Place over low heat stirring occasionally until melted. Remove from heat. Cool to room temperature. Beat eggs until foamy using electric mixer at high speed. Gradually add sugar, beating until mixture is thick and lemon colored. Sift together flour, baking powder and salt. Add to egg mixture mixing well. Blend in cooled chocolate mixture and vanilla. Spread half of mixture into prepared baking pan. Bake for 6 minutes. Remove from oven and spread caramel mixture carefully over baked layer. Sprinkle with chocolate chips. Stir 1/2 cup of walnuts into remaining chocolate batter. Spread batter by spoonfuls over the caramel layer. Sprinkle with remaining nuts. Bake for 20 minutes. Cool in pan on rack. Refridgerate before cutting into bars or squares. These brownies are very difficult to cut if not chilled first. Ingredients: Notes ********** RECIPE ENDS ******** Add snow peas,reserved syrup and stir fry sauce. Heat to boiling, stirring. Reduce heat, cover and cook 2 minutes. Top with orange sections. One of the Betty Crocker Cookbook staff members brought this grassroots. Heat oven to 200 degrees. Divide popcorn between 2 ungreased rectangular pans, 13 X 9 X 2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn. Toss until well coated. Bake 1 hour, stirring every 15 minutes. ABOUT 15 CUPS SNACK; 170 CALORIES PER CUP. Preheat the oven to 300F. In a small saucepan, combine the granulated sugar with 1 tablespoon water. Stir over moderate heat until the sugar turns a medium caramel color, about 3 minutes. Working quickly, pour the caramel into six (6-oz. ) custard cups; don't worry if they're not evenly coated. In a medium bowl, beat the eggs. Whisk in the brown sugar, vanilla and almond extract. Gradually whisk in the evaporated and whole milk. Strain the mixture through a sieve and then pour it into the custard cups. Place the cups in a baking pan and add enough hot water to reach halfway up the sides. Bake for about 1 hour or until set. Let the flans cool to room temperature in the water bath. Cover and refrigerate overnight. Run a knife tip around the edge of each flan and invert onto dessert plates. Serve cold. Recipe from Food & Wine, April, 1990. 23772 Melt in double boiler - stir frequently. Add dash of salt - pour into fondue pot. Serve apple chunks, marshmallow, or other fruits as dippers. Roll in chopped nuts after dipping. 23774 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15096 Ginger Chicken With Peaches Chicken In a bowl, mix flour, cornstarch, and baking powder. Add water and stir until smooth. Peel and core apples; cut each apple into 3 wedges. (If you use bananas, peel and cut in 1/2 inch thick diagonal slices. ) Place fruit in batter and turn to coat evenly. Into a deep pan pour oil to a depth of about 1 1/2 inches. Heat oil to 350 degrees. Using chopsticks or a spoon, lift one piece of fruit at a time from batter and let excess batter drip off, then lower fruit into hot oil. Cook several pieces at a time until coating is golden brown (about 2 minutes). Remove with a slotted spoon and drain on paper towels. Generously oil a flat serving dish. Fill a serving bowl to the brim with ice cubes; cover with water. Place sugar, water and oil in a ten inch frying pan; stir to blend. Place pan over high heat. When mixture begins to bubble (about one minute), shake pan continuously to prevent burning. Continue cooking and shaking pan until syrup *just* turns a pale straw color (about 9 minutes). Immediately remove from heat, add sesame seeds, and swirl to mix. (Syrup will continue to cook after you remove it from heat and color will turn golden in a few seconds. ) Drop fruit into syrup and swirl to coat evenly. Using two spoons, immediately remove each piece of fruit and place on oiled dish so pieces do not touch. At table, dip each piece of fruit in ice water so coating hardens and fruit cools. Serve. Green or Red Peppers 0.00 Celery 0.00 Heat margarine over medium heat in 2-quart saucepan until melted. Stir in brown sugar. Heat to boiling, stirring constantly. Reduce heat to low. Boil and stir 2 minutes. Stir in milk. Heat to boiling; remove from heat. Cool to lukewarm. Gradually stir in powdered sugar. Place saucepan of frosting in bowl of cold water. Beat until smooth and of spreading consistency. If frosting becomes too stiff, stir in additional milk, 1 teaspoon at a time. Frost a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 165 CALORIES PER SERVING. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thic Cook together all ingredients except vanilla until mixture forms soft ball when dropped into cold water. Add vanilla and stir until desired consistency to spread. Charles E. Phillips down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. Notes ********** RECIPE ENDS ******** 3042 CRUST: Combine all ingredients in food processor or with electric mixer until blended. Press evenly in 15"X10"X3/4" (2L) jelly roll pan. Bake at 350F for 15 minutes. FILLING: Spread pecans evenly over crust. In large, heavy saucepan, melt butter and honey. Add brown sugar. Boil 5-7 minutes, stirring constantly, until a rich brown caramel colour. Remove from heat. Stir in cream. Mix well and pour over pecans. Bake 15 minutes longer. Cool, then cut into bars. HELPFUL HINT: Take time to place pecan right side up. Freezes well. MAKES: about 50 BARShe dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered *if using self-rising flour omit Baking powder and salt. Heat oven to 325 degrees. Grease and flour 12-cup bundt cake pan. Beat all ingredients except pecans and powder sugar on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping frequently Stir in pecans. Pour into pan. Bake 1 hour 5 minutes to 1 hour 15 or until wooden pick inserted in center comes out clean. Cool 20 minutes Invert onto wire rack and cool completely. Sprinkle with powdered s Serve with Hot Fudge Sauce if desired. 24 SERVINGS; 255 CALORIES PER SERVING. ppy Joe Serves :3 KeyWords :Vegetarian Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For holidays or special occasions, tint popcorn balls with a few drops. Heat all ingredients except popcorn to boiling in Dutch oven over medium-hi heat, stirring constantly. Boil and stir 2 minutes; remove from h Stir in popcorn until well coated; cool slightly. Dip hands into cold water. Shape mixture into 8 balls, each about 2-1/2 inches in diameter. Place on waxed paper; cool. Wrap individually in plastic wrap, or place in plastic bags and seal. 8 POPCORN BALLS; 205 CALORIES PER BALL. To Microwave: Mix all ingredients except popcorn in 3- or 4-quart microwavable bowl or casserole. Microwave uncovered on high about 2 minutes boiling. Stir until smooth. Microwave uncovered about 1 minute long or until boiling. Stir in popcorn. Continue as directed. Notes ********** RECIPE ENDS ******** stir fried not deep fried. If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok In saucepan, combine 1 cup sugar and 1 cup water. Boil until mixture reaches a golden brown color. "Arrest" the caramel by placing the pot in cold water. While hot, pour caramel into individual pudding molds (4 to 6, depending on size), running the caramel up the sides. In a saucepan over medium-high heat, reduce sauterne to half; cool. In mixing bowl, mix 1 1/2 cups sugar, egg yolks, whole eggs with cooled sauterne and cream. Pour evenly into prepared molds. Bake in water bath 30 to 40 minutes at 350 degrees, until set. Cool then chill (make day before serving). To serve, unmold puddings on individual serving plates. On one side, spoon heavy cream. On the other, spoon passion fruit. Makes 4 to 6 servings. ly frozen. Use a sharp cleaver or chef's knife. Prepare onion, pepper, ginger and garlic; set aside. Pour marinade ingredients (mixed together) over beef and let stand for 30 minutes (longer if you wish). Heat all ingredients to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Serve warm or cold. Refrigerate any remaining sauce. ABOUT 1-1/2 CUPS SAUCE; 65 CALORIES PER TABLESPOON. a minute. Vegetables should be crisp and glistening. Remove from pan. Add another 2 Tb oil to the pan; heat and add garlic and ginger. Add beef, stirring quickly to separate strips that cli An upside down toffee-like confection. First Layer: Measure first 3 ingredients into bowl. Crumble together well. Press in ungreased 8 x 8-inch pan. Bake in 350 F oven for 20 to 25 minutes. Cool. Second Layer: Melt the scond amount of butter and corn syrup in heavy saucepan. Measure sugar in cup. Stir in gelatin to mix thoroughly. Add to saucepan stirring to dissolve. Add condensed milk. Stir, bringing to a boil. Boil 4 minutes stirring constantly. It burns very easily when boiling. Remove from heat. Beat with spoon until it thickens and gets blobby. You will need to take a moment's rest now and then as you beat. Pour over first layer. Chill overnight. Invert on plastic wrap. This makes it much easier to cur through to the bottom. Cut into 25 squares. U]{TZxSXvQXtQXsRYrUZsW\tX^uY`v[bv^cxaexhh~ki fc|eb{kh pm}ol|qn~ur mk{kjzihxeeu One of the Betty Crocker Cookbook staff members brought this grassroots. Heat oven to 200 degrees. Divide popcorn and nuts between 2 ungreased rectangular pans, 13 X 9 X 2 inches. Cook brown sugar, margarine, corn syrup and salt over medium heat, stirring occasionally, until bubbly around edges. Continue cooking 5 minutes; remove from heat. Stir in baking soda until foamy. Pour over popcorn and nuts. Toss until well coated. Bake 1 hour, stirring every 15 minutes. ABOUT 15 CUPS SNACK; 290 CALORIES PER CUP. kg Potatoes 90.00 g Garlic heads 4.00 Lemons 370.00 ml Olive oil 6.00 Black olives 3.00 Lemon slices 0.00 Sea salt to taste 0.00 Pinch of parsley Instructions: This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Saute onion in butter and oil until caramelized (golden brown), about 20 minutes. Cool and combine the remaining ingredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food ea Ground pepper, to taste ** FLAKY CRUST 1. Cook breadcrumbs in the 4 TBS. of butter toasted and golden in 2. Cook onions until crisp/tender in a steamer over simmering water. Saute onions in 6 TBS. butter for 10 minutes turning to coat all 4. Pour in wine and beef broth. Add fresh ground pepper. Continue 5. Place onion mixture in partially baked crust. Sprinkle with 6. Bake 20 minutes. Let rest 10 minutes before serving. Process flour, salt, butter and shortening until consistency of 2. Add 2 TBS. water and process until incorporated. If dough is too 3. Remove dough from processor and shape into a flattened disc. Cover 4. Roll dough large enough to fit into 10 inch quiche or tart pan. Line chilled pastry with large sheet of aluminum foil and fill with iiwpp~{{ nn|uu jjxeesllzrr Mix all the ingredients together except the beer. Shape mixture into 6 patties, each about 1-inch thick. Place the patties in an ungreased baking dish, 10 X 6 X 1 3/4-inches. Pour the beer over the patties, then cover and refrigerate at least 3 hours. (Meat may turn gray, but is ok) Remove patties from the marinade. Broil or grill the patties 4 inches from the heat, turning once, to the desired doneness, about 15 to 20 minutes. Cream butter and sugar. Add eggs and milk. Sift flour, measure, and sift with baking soda, salt, and ginger. Add to first mixture. Add lemon rind and caraway seed. Add sufficient additional flour to form a soft roll dough. Mix thoroughly. Chill overnight. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (400 F) 10 minutes. 75 servings. Florence Taft Eaton, Concord, MA. Put ingredients in breadmaker in order listed, unless using a Welbilt or DAK (reverse them, in that case). kkyqq mm{ww oo}vv pp~uu llxmjskionlrljpnlrr Scald milk and cool to lukewarm. Crumble yeast into bowl, add 1 Tsp sugar and lukewarm milk. Beat in 3 cups flour; beat until smooth. Cover well and let rise until light and double in bulk, 1 - 1-1/2 hours. Add soft butter, remaining sugar, salt, egg yolks, cardamom and 3 cups flour. Mix thoroughly. Place remaining 1/4 cup flour on board or pastry cloth for kneading. Turn out dough and knead until smooth and elastic. Place in greased bowl. Cover well. Set aside to rise until double in bulk, 1 to 1-1/2 hours. Cut risen dough in half for two cofee cakes (braids). Cut each half into 3 pieces. Roll each piece into a roll 16 inches long. Pinch 3 rolls together at one end, braid and pinch other ends together. Place braid on cookie sheet. Make second braid and place on cookie sheet. Let braids rise until double in bulk, about 45 minutes. For topping brush each braid with 1 Tbsp milk and sprinkle with 3 Tbsp sugar. Bake in moderate oven (375) 25 to 30 minutes. Yield: 2 coffee cakes il to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. Notes ********** RECIPE ENDS ******** 3021 Cl Garlic 2.00 In a 6-8 quart pan over high heat, stir milk, sugar, and cardamom until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 144 calories; 6 grams protein; 6. 1 grams fat; ( 3. 8 grams saturated fat); 17 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol. 3022 Salt, pepper 0.00 3022 Butter CHOCOLATE CUPS: Maraschino cherries or grated chocolate CHOCOLATE CUPS: Chop each square of chocolate into 8 pieces. Melt in bowl over hot, not boiling water, until 1/3 is still unmelted. Remove from water and stir until completely melted. Place 10 large size aluminium foil baking cups in muffin pan. Using a reaspoon, spread chocolate mixtur over inside of the cups, covering entire surface. Chill until firm. Carefully peel off foil. (Can be made ahead and kept refrigerated) FILLING: Prepare Jell-o pudding and pie filling with milk and instant coffee as directed on the package. Cook, stirring occasionally, for 5 minutes. Stir in sour cream and sherry. Place plastic wrap on surface of pudding and chill for 30-40 minutes or until cool. Stir pudding and fill chocolate cupsl Chill 2 hours or until serving time. Garnish with maraschino cherries or sprinkle with grated chocolate is desired. ** Chocolate cups can be prepared in miniature foil cups too** 3022 Chopped parsl Brown pork steaks in butter, margerine or oil. Set aside to cool. Deglaze skillet with 2 T water. Pour liquor into a 4 qt pot. Cut carots into 1/8" thick slices. Add to pot and set pot over medium heat. Add chicken stock, garlic salt, allspice, salt and pepper to pot. Remove any bones from the pork steaks and cut them crosswise into 1/4" wide strips. Add the pork strips to the pot. Core and coarsly chop the cabbage. Add to pot. Stir well to mix all the ingredients. Cover the pot and allow the meat and vegetables to steam for a few minutes, but not too long. The carrots and cabbage should still be somewhat crisp (al dente) when served. Serve with steamed rice. OPTIONS: Alter spices any way you like. Add, delete or substitute any of the ingredients. This dish is versatile, fast, easy and very inexpensive. Since this is my first attempt at uploading from MM to the Food Forum, I thought this was an appropriate recipe. It's the first thing I ever cooked that had more than one ingredient. It dates back to my college days (early 60's) when I, nor my roommates, had much money. We had to build meals for four hungry guys on a budget that allowed less than five bucks per meal. One of the group hailed from Jamaica W. He devised this recipe based (loosly) on something his grandmother prepared. It cost less than two bucks to feed us all. Needless to say we started eating a variation of this recipe almost every night. On Friday night we spent the money we had saved to buy the five basic food groups (chili dogs, fries, pizza, burgers and beer). Today, thirty years later, this recipe will still feed four people for less than five dollers and takes less than 20 minutes to make. 15103 Salt 0.25ts c 15103 Fresh Ground Pepper 0.25ts d 15103 Unsalted Butter The Caribbean flair in this dish comes from black beans, lime, gingerroot. Heat oven to 375 degrees. Place chicken pieces, skin sides up, in ungreased rectangular baking dish, 13 X 9 X 2 inches. Bake uncovered 40 min Remove excess fat. Mix remaining ingredients. Spoon over and around chicken. Cover and bake 30 minutes longer or until juices of chicken run clear. 4 SERVINGS; 310 CALORIES PER SERVING. To Microwave: Arrange chicken pieces, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Cover tightly and microwave on high 9 minutes. Remove excess fat. Rotate dish 1/2 turn. Mix remaining ingredients. Spoon over and around chicken pieces. Cover tightly and microwave on high about 8 minutes longer or until juices of chicken run clear. Let stand 3 minutes. k 15103 Salt And Pepper To Taste 0.00 l 15103 SAUCE Carefully bone turkey breast. Remove fillet from underside of breast by detaching the feather-shaped piece of boneless meat beside the breast bone. Cut remaining breast meat into 3 equal portions. In a plastic bag, combine water, soy sauce, sugar, sherry, oil, apricot jam, lemon juice, ginger and garlic; mix well to dissolve sugar. Prop bag in a bowll; add turkey, submerge in marinade. Marinade 4 to 6 hours or overnight. Remove meat from marinade, reserving marinade. Broil or barbeque turkey 12 to 15 minutes, turning and brushing meat with marinade. Serve with rice and garnish with sliced fruit. 15104 -preserved ginger 0.00 e 15104 Honey 2.00ts f 15104 Grated orange rind 1.00ts g Cut bread into 1/4" thick slices, then cut diagonally into triangles. Arrange in a single layer in a 10x15" pan. Bake in a 300'F. oven until lightly browned, about 10 minutes; turn slices over halfway through baking. Cool on racks. If made ahead, wrap airtight and store at room temperature up to a day. In a 7-8" frying pan, stir coconut over medium-high heat until golden brown, about 3 minutes. Pour from pan; set aside. Cut papaya in half lengthwise. Discard seeds and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Dice remaining papaya; set fruit aside. Cut avacado in half lengthwise. Discard pit and peel, leaving halves intact. From 1 half, cut 2 lengthwise slices, each about 1/4" thick. Sprinkle slices with 1 teaspoon lime juice; set aside. Dice remaining avacado and mix with remaining lime juice, sugar, and red chilies. On a platter, arrange avacado mixture and diced papaya side by side in separate mounds. Fan reserved avacado slices next to diced papaya, and reserved papaya slices next to avacado mixture. Sprinkle with coconut. Serve with toasted bread. Per serving: 157 calories; 2. 8 grams protein; 7. 3 grams fat; ( 1. 1 grams saturated fat); 21 grams carbohydrates; 172 milligrams sodium; 0 milligrams cholesterol. cooking time to 1 hour. --- Notes ********** RECIPE ENDS ******** n the Grill" k Preheat oven to 375 F. Butter a 9 x 9-inch pan. Sift flour, salt, and baking powder and set aside. Cream butter and brown sugar until smooth. Add eggs, one at a time, and beat until smooth and creamy. Add vanilla and stir well. Add flour mixture and blend well. Fold in nuts and spread batter evenly in greased pan. Bake for 25 to 30 minutes. Remove and cool completely before cutting. NOTE: For maple bars, add 2 tablespoons maple syrup. For chocolate chip nut bars, reduce pecans by 1 cup and add 1 cup semi-sweet chocolate chips. enly. Sprinkle lightly with bread crumbs then gently press the crumbs into the potato mixture. Bake in the preheated oven for 45 minutes. Let rest for five minutes. Pass the thin blade of a knife along the inside edge of the pan and, holding securely, invert the pan onto a serving platter. Serve hot; at room temperature; or cold. Washington Post Jan 8, 1997 == Courtesy of Dale & Gail Shipp, Columbia Md. 1.50Tb Combine shrimp, beans, pepper, celery and onion in a large bowl. Combine remaining ingredients (except tomatoes), add 1/2 tsp salt and mix well. Pour over shrimp mixture; toss lightly to coat. Cover and chill at least 2 hours or up to 24 hours, tossing lightly occasionally. Spoon salad on lettuce lined plates, garnish with tomatoes. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* nding upon your specific drying conditions, twelve weeks is about the optimim drying time. Source: Home Sausage M REMOVE THE SKIN FROM THE FILLET, if necessary, and go over the fillet carefully with your fingers to remove any small bones. Wash and pat dry with paper towels. Grill the fish for 3 to 4 minutes on a side, depending on thickness, turning gently. The fish should still be slightly translucent in the center since it will continue to cook after being taken off the grill. While the fish is grilling, boil down the marinade until it is reduced by half. Spoon a few tablespoons over each portion of fish. Serve immediately. Note: The fish may also be served at room temperature or chilled. Add onion, salt, and pepper and mix lightly but well with a blending fork. Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan. Turn potatoes into pan; pat down and spread evenly. Cover pan tightly; turn heat low and let cook about 15 minutes or underside is browned. Take pan off heat temporarily. Put a 12-inch plate (or very large pie plate) unside down on top of potatoes and, with Saute the caribou over high heat in the butter and pepper until browned. Add the beef, red wine, garlic, bay leaves, thyme and soy sauce. Bring to a boil, then simmer until tender. Thicken juices with a roux or heavy cream (35%). Add in red pepper. Mushrooms and other vegetables can be added. Caribou is also good as a burger or taco. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all the ingredients together and form into a loaf. Place in a nonstick loaf pan, bake 350F for 2 hrs. Cal: 184; Fat: 1 3/5g. .00 lb Cubed tofu 0.50 c Sunflower seeds 1.00 c Water 1.00 ts Basil 1.00 ts Sage Instructions: In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds water & herbs. Simmer till vegetables are limp. Drain and save pineapple juice. Cook apple cider vinegar, egg, flour, sugar and pineapple juice on medium heat for 5 minutes to custard consistency, stirring constantly. Let cool. Mix apples and pineapple first, then add custard mixture and cool whip. Refrigerate. Add nuts before serving. epared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 F. Mix cool whip, butterscotch pudding and crushed pineapple with juice. Add apples, roasted nuts and marshmallows. Keep in refrigerator. cookie is very hard and crisp. It makes an excellent "dunking" cookie! Notes ********** RECIPE ENDS ******** Beat egg white and water until frothy - not stiff. Add peanuts, stir until they are well coated. Combine sugar and salt then pour this over the nuts & eggwhite mixture. Bake at 225 on a greased, tinfoil lined cookie sheet. Stir every 15 minutes for 1 hour. This makes a nice, big batch and is delicious. You can also use other nuts. I first started doing this because I was always at a loss as to what to do with the leftover nuts from Christmas and this certainly takes care of them in short order. It's one of those recipes where you can't eat just one. 5HsOpGVv2@]BNj4@\ALg:E`4>V9DZDLc?S)*>IK]jm| XYmNOcVWkYZn<>P.0B57I9;MFJ\:>P16Euy 17J?FW;BS15GJO^ \ap;@O ?BP:=KDGV;>MFIX;@OCFU W\kLO^?CU26HOSeUYk~ * Pork should be cut up into 1-inch cubes. Place pork cubes in single layer in 10-inch skillet. Top with remaining ingredients except green onion. Heat to boiling; reduce heat. Simmer uncovered, stirring occasionally unti the water has evaproated and the pork is slighly carmelized, about 35 minutes. Sprinkle with green onion and serve with wooden picks. Tn=Jd>Mg6E_=Lf3CZ7I`/>X;Lg=Mj9KjDUvCTu=Mq@Pt@PtR{>T~Jb =S}C[ COMBINE ALL THE INGREDIENTS EXCEPT THE CLUB SODA,AND MIX WELL,KNEADING WITH YOUR HANDS SO IT BECOMES COMPACT. ADD SODA GRADUALLY KNEADING BETWEEN ADDITIONS UNTIL THE DOUGH IS SMOOTH, FINE AND ALMOST ELASTIC. WET THE PALMS OF YOUR HANDS AN ROLL PORTIONS OF THE MIXTURE INTO SAUSAGE LIKE CYLINDERS,EACH ABOUT 3/4 TO 1" THICK AND 3" TO 4" LONG. ARRANGE IN A SINGLE LAYER ON A PLATTER AND COVER WITH WAX PAPER OR FOIL. CHILL FOR AT LEAST FIVE HOURS,BUT PREFERABLY 24,TO DEVELOPE THE FLAVOR FUL LET STANDS AT ROOM TEMPERATURE FOR ONE HOUR BEFORE COOKING. BROIL FOR ABOUT 10 MINUTES,TURNING FREQUENTLY SO ALL SIDES BROWN. TURN WITH TONGS OR A WOOD SPATULA SO THE SAUSAGES DON'T BREAK. THESE ARE ALSO GOOD ON THE BARBE. MAKES SIX SERVINGS. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. d add the rice; brown it well without scorching it. Add the cardam Garlic powder Salt Pepper Cumin Cut pork into tiny pieces. Brown in shortening; add chopped onion and tomatoes; stir together. Add flour slowly (do NOT use masa harina!). Stir till thickened as like gravy, then add 2 cups water. To suit, add: garlic powder, salt, pepper, liberal dose cumin. Stew on medium low for 30-45 minutes. Serve with refritos, Spanish rice. per Joe Waring Cook until the rice is tender, adding water a little at a time should the liquid become abso Simmer meat with wine, garlic, onions, bay, salt/pepper about 3 hours. Shread meat, set aside. Saute onion and green pepper in oil. Add ingredients for sauce and simmer 30 minutes more. Good Venezuelan recipe. Find sauce recipe (mechada sauce). il meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. 2938 Evaporated milk 0.50c 2938 Catsup Simmer shredded meat with above sauce, add 1/2 t thyme, 1/4 t pepper, 3 bay leaves, 1 t oregano, 1 t worchesterchire, 1/2 t cumin, salt to taste. Good Venezuelan Mechada sauce. utes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. 2.00 2938 Blend together carob powder, honey, peanut butter, sesame seeds, wheat germ and powdered milk. Form into 1 1/2-inch balls. Roll in graham cracker crumbs. Refrigerate 1 hour before serving. This candy is low in salt, high in potassium. ime has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mi Mash ripe banana with a fork, to measure 1/4 cup. Beat together with oil until creamy. Beat in egg. Add flour, oats, and chips; mix well. Drop batter by teaspoons onto lightly oiled baking sheets. Bake at 350 degrees for 10 minutes or until cookies just start to brown around the edges. Cool on wire racks. .00--------- 2939 Plus 1 tsp, salt 1.00tb **Note much of this recipe can be prepared ahead of time** FOR BARBECUE SAUCE: Combine ingredients in 1-quart bowl. Refrigerate at least overnight or up to 3 days. Before using, mix well and adjust seasonings. Sauce should be spicy enough for ribs but also compatible with fries. FOR RIBS AND HERBED BEER: Place ribs meaty side down in small roasting pan (cut them in half as necessary). Add beer and enough water to just cover ribs. Add onions, garlic, thyme, rosemary, basil, salt, pepper, bay leaves and cloves. Combine well. Heat to biol. Gently simmer, covered, until very tender, about 1 hour. Use tongs to transfer tender ribs to heay-duty foil. Lightly blot with paper towels. Immediately brush both sides with honey. Reapply honey that drips onto foil. **Can be made a day ahead and refrigerated, covered and airtight. ** TO FINISH: Let ribs and sauce come to room temperature. Prepare a medium-hot charcoal fire with a few chunks of mesquite wood. Brush both sides of ribs generously with sauce. Place meaty side down on hot grill. Grill until heated through and bronzed (not burned) 5 to 10 minutes. Use tongs to turn. Brush more sauce on grilled side. Grill until underside is browned, about 5 minutes more. Transfer to serving platter. Serve hot. pass remaining sauce. **NOTE** Fish sauce (nam pla) and chili paste are available in Asian markets and some supermarkets. Salt may be substituted for fish sauce if desired. ts Sugar 2.00 tb Chicken or vegetable st Elegant melt-in-your-mouth dish as appetizer or light entree. Trim fat from beef, wrap in foil and place in freezer for 30 minutes to facilitate slicing. While meat is in freezer, make sauce by combining lemon juice, wine, shallots, capers, mustard and parsley. Gradually whisk in olive oil by pouring in by a small stream. Add salt and mushrooms and toss. Refrigerate for at least 20 minutes. Remove meat from freezer and with a very sharp thin knife slice on a diagonal into paper thin slices. Place beef slices on a platter or on individual plates. Top with sauce with additional sauce served on the side. Sprinkle Parmesan cheese over the filet slices. Serves 2 as an entree, or 6 as an appetizer. Then add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or until the mushrooms are cooked. Return the bea *Note: Carrageen is a purple-brown or green fronded seaweed common on Scottish beaches on the mid-tide line. It can be used to set and delicately flavour a jelly or thicken a soup. If you gather your own fresh, you will need about 2 oz to set a pint of milk. Dried carrageen is available in health-food stores, or Chinese supermarkets in processed form, as agar-agar. **Rhubarb sticks should be sliced and lightly poached with additional sugar. Bring the milk to the boil with the lemon rind. Stir in the carrageen and cook for a couple of minutes until the milk thickens enough to coat the back of a wooden spoon. Add sugar. Allow the mixture to cool until it is at blood temperature (100 F, 40 C). Whisk the egg till frothy and then whisk in the warm milk until smooth. Pour the mixture through a sieve into a cold-wetted ring-mould. Then put it in the fridge to set - it will only take about 1/2 hour. Run hot water over the outside of the mould and turn out the jelly. Fill the middle of the ring with a ladleful of rhubarb compote and surround with a little scarlet sauce of rosehip or redcurrant jelly melted in a little hot water. 0000004710 0000004710 0000004710 0000004710 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 0000004711 Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F. , 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. , continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. es :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute the Onion in Margarine Covered for 5 Min, Without Browning. Then add the Carrots & Ginger. Cover and Cook for a Further 10 Min. Stir from Time To Time. add the Stock or Water and Bring To a Boil, Then Simmer Gently for 15 Min, until the Carrots Are Tender. Puree the Soup in a Foodprocesor, Then Sieve (Not Really Necessary). Return the Soup To the Finsed Out Pan, Reheat Gently and Season To Taste With Pepper. (yOu May Use Parsnips Instead Of Carrots and add 1 T. Curry Powder To the Onions When You Saute Them. a Swirl Of Yogurt on Top Is Good and add Some Crisp Croutons. Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork. They will dissolve smoothly with the heat. When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes. . * or Monterey Jack cheese In a large saucepan combine onion, carrots, garlic, and water. Bring to boiling, reduce heat. Cover and simmer about 10 minutes or till vegetables are tender, stirring occasionally. Do not drain. Stir in milk, oat bran, parsley, salt, nutmeg, and pepper. Bring to boiling over medium-hi heat, stirring constantly. Cook and stir for 2 minutes. Remove from heat. Stir in cheese till melted. Cool slightly. In a large mixer bowl beat egg whites till stiff peaks form (tips stand straight). Fold in vegetable mixture. Pour into an ungreased 1 1/2 qt souffle dish. Bake in a 325 deg F oven about 50 minutes or till top is brown and a knife inserted near the center comes out clean. Serve immediately. ********************************************************** Per serving: 218 calories, 17 g protein, 19 g carbohydrates, 10 g fat, 31 mg cholesterol, 551 mg sodium, 460 mg potassium. Notes ********** RECIPE ENDS ******** In a large skillet place the first 1/4 cup of the olive oil and heat it on medium high until it is hot. Add the carrots and onions, and saut them for 4 to 5 minutes, or until the onions are clear. Add enough water to cover the vegetables. Simmer them for 30 to 40 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur e them until they are smooth. Set the pur e aside and let it cool. In another large skillet place the second 1/4 cup of olive oil and heat it on medium high until it is hot. Add the peeled zucchini and leeks, and saut them for 4 to 5 minutes, or until they are just tender. Add enough water to cover the vegetables. Simmer them for 25 to 30 minutes, or until the liquid is absorbed. Place the vegetables in a blender and pur e them until they are smooth. Set the pur e aside and let it cool. Place the zucchini skins in a pot of boiling water and blanch them for 3 minutes. Drain the skins and place them in a blender. Add a small amount of cold water and pur e the skins so that a thick, smooth consistency is achieved (the same consistency as the other 2 pur Set the pur e aside and let it cool. Refrigerate the 3 soups until they are cold. In each of 8 individual serving bowls place a portion of the 3 soups. Swirl them together with a knife to form a design. 10736 Water, lukewarm 0.50c g 10736 Salt 1.00 Combine first eight ingredients and mix well. Fold in carrots and pecans. Pour into greased and floured 9x5x3 inch loaf pan. Bake in a 350 degree oven for between 50 and 60 minutes. Remove from oven and let cool for 5 minutes before removing from the pan. Remove from the pan and finish cooling on wire rack. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 These cookies are made with cooked carrots, so next time you prepare carrots for dinner, save a cupful for these moist golden cookies which stay soft for a long time, if you can keep them! Mix shortening, sugar, and eggs thoroughly. Add carrots. Blend in flour, baking soda, and salt. Stir in coconut. Drop dough by the teaspoonful on lightly greased baking sheet about 2 inches apart. Bake in preheated 375F oven 8-10 minutes or until no imprint remains when touched lightly. Remove from baking sheet. Cool and frost with orange butter icing. Makes 5 dozen cookies. Drain shrimp and reserve marinade. Heat wok on high heat, add oil. Add ginger, stir-fry until fragrant and add shrimp. Stir-fry until shrimp are opaque, 2 to 4 minutes depending on size. Add snow peas and wter chestnuts; stir-fry until just heated through. Add reserved marinade, so *if using self-rising flour omit The 1 teaspoon salt. When you cook these vegetable-flavored pastas, the bright colors will. Place carrots, eggs, oil and 1 teaspoon salt in blender. Cover and blend on medium speed about 20 seconds or until smooth. Make a well in center of flour. Mix in carrot mixture thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in a small amount of flour. ) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Let stand 10 minutes. D dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/4-inch strips. Unfold strips and place in single layer on towels at least 30 minutes or until dry. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Heat water to boiling. Stir in 1/4 teaspoon salt and the fettuccine. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 155 CALORIES PER SERVING. General Tso's Chicken #3 General Tso's Chicken #4 Gary's Chocolate Pudding Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Mix together all ingredients except 2 c. of the carrots and the oil. Form 12 2-inch meatballs. Combine remaining carrots and oil. Roll meatballs in carrots. Place in greased muffin cups, sprinkle with leftover carrots and cover with foil. Bake at 375 degrees for 25 minutes. Remove foil and bake 5 more minutes until tips of carrots begin to brown. Let stand 5 minutes before serving. Genoise Mousseline Mix all ingredients. Spray muffin tin with Pam. Divide equally. Bake at 350 F. for 25 minutes. Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable. This is a no fat recipe. Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low. Freeze well. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Blend flour, salt, baking soda, cinnamon, nutmeg, and bran together in food processor, 4 to 5 seconds. Pour into large mixing bowl. Process carrots until pureed and add to dry ingredients. Process the eggs and oil for 2 - 3 seconds and add to bowl along with the milk, vinegar, honey, molasses, and raisins. Stir with a wooden spoon until just blended; do not overmix. Spoon the batter into paper-lined muffin tins and bake at 375F for 20 to 25 min. y :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 400 degrees F. Cream together the butter and sugar. Add the flour and mix well. Form into a ball, then press it down into a uniform layer in a 8-inch square baking pan. Bake until golden brown (about 15 minutes). Combine ingredients for top layer, mixing well. When bottom layer is done, pour on top and spread evenly. Bake for 25 minutes. NOTES: * Chewy carrot raisin and nut bars -- This is from "The Carrot Cookbook," by Audra and Jack Hendrickson. As they say, this recipe is beta-carotene rich. In any case, they are a tasty treat. Serves 4-6. * Ships well for gifts and the like. Doesn't easily break or dry out. : Difficulty: easy. : Time: 10 minutes preparation, 40 minutes baking. : Precision: Approximate measurement OK. : Nicholas Horton : Reed College, Portland, Oregon, USA : tektronix!reed!horton : Copyright (C) 1986 USENET Community Trust ALL THE STOCK HAS BEEN ABSORBED BY THE RICE. MELT TWO TABLESPOONS OF THE BUTTER IN A MEDIUM SIZED SKILLET,AND Parboil carrots for about 12 - 15 minutes. Add rest of ingredients and marinate in refrigerator at least 24 hours. Serve chilled E FIRM TO THE TOUCH. SEASON THEM LIGHTLY WITH SALT A PEPPER. SCRAPE THE CONTENTS OF THE SKILLET,JUICE AND ALL INTO THE RICE. USING A LARGE KITCHEN FORK,GENTLY STIR IN THE SHRIMP,THE REMAINING FOUR TABLESPOONS OF BUTTER,THE CHEESE AND THE CHOPPED PARSLEY. In a large saucepan combine the stock and the carrots, bring the stock to a boil, and simmer the carrots, covered, for 20 minutes, or until they are tender. In a food processor fitted with steel blades, puree the mixture in batches and force the puree through a food mill into another large saucepan. In a small skillet cook the onion in the butter over moderate heat, stirring for 3 minutes, or until it is softened. Add the onion to the saucepan with the cream, thyme, nutmeg and salt and pepper to taste. Bring soup to a boil, and simmer it for 5 minutes. Let the soup stand, covered, for 5 minutes to let the flavors blend, ladle it into a heated tureen. ch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Place all the ingredients in a large saucepan and bring to a boil. Immediately reduce the heat to a simmer and cook over low heat,stirring often,for approximately 1 hour. If the tzimmes starts to get dry,add 1/2 cup of water at a time. Cook until the carrots are very sofft but not mushy. The consistency should be moist and thick. LEt3f Saute Leeks, Onion & Celery in Margarine in A Large Saucepan 3 Min. Add Potatoes, Carrots & Chicken Broth. Bring To A Boil, Reduce Heat & Simmer 20 Min. OR Until Vegetables Are Tender. With Knife Blade in Processor, Add Half Of Cooked Vegetables & Half Of Liquid. Process 5 Min. OR Until Smooth. Pour Mixture Into A Bowl. Repeat Procedure With Remaining Vegetables & Liquid. Add Dill, Nutmeg & Water To Puree. Stir Well. Cover, Refrigerate 6 Hours. Garnish With Grated Nutmeg. (Fat 1. 2 Chol. ) ROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Shrimp Creole #2 Serves :2 KeyWords :Entree Cajun /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare and steam carrot slices as directed - except add fennel. Place carrot mixture in blender or food processor. Cover and blend, or process, until mixture is smooth. Heat oven to 350 degrees. Butter 6-cup souffle dish or 1-1/2-quart casserole. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, dill weed, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Beat egg whites and cream of tartar in large bowl on high speed until stiff and dry. Beat egg yolks in medium bowl on high speed until very thick and lemon colored. Stir into white sauce mixture. Stir in carrot mixture. Stir about one-fourth of the egg whites into sauce mixture. Fold into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately. 4 SERVINGS; 235 CALORIES PER SERVING. ENDS ******** 0.00 000012 21158 Onion powder, optional 0.12ts 000013 21158 Egg 1.00 000014 21158 Olive oil, optional 1.25t Combine the flours, milk powder, baking powder, baking soda, salt, nutmeg, and cinnamon. Cream together the shortening, sugar, and molasses; add the egg, then the dry ingredients. Stir until well blended. Add the carrots, vanilla, and oats, and mix well. Drop by teaspoonfuls onto an ungreased cookie sheet. Bake in a preheated 375F oven for 10-12 min. or until lightly browned. Cool on wire rack. Cal: 46, Fat: 1/ 5. a 21159 Virgin olive oil; Preheat oven to 350'F. Grease 1 loaf pan 9x3x2". Cream together sugar, peanut butter, peanut oil, and eggs; add carrots and vanilla. Blend flour, baking powder, baking soda, salt, allspice, and nutmeg. Alternately add flour mixture and milk to creamed mixture. Turn into prepared pan and bake in preheated oven for 70 minutes. Cool 10 minutes in pan, remove from pan, and cool on rack. e 21159 Pepper to taste; Process on white bread setting. I prefer to start the machine with only part of the water added, then add the rest in a slow drizzle while it is running. That helps assure that I don't add too much water if the weather is humid or the pulp moister than usual. I developed these recipes for my aging Welbilt. Your results may vary ~Helen 21160 Sliced fresh garlic 0.25c c 21160 Vegetable o Combine rice, contents of seasoning packet and water in cooking pan. Bring to a vigorous boil. Reduce heat, cover and simmer until water is absorbed, about 5 minutes. Cover and quickly cool in shallow pan. Add carrots, celery, raisins and onions. Combine mayonnaise, sour cream, and lemon juice. Stir into the rice mixture. Chill thoroughly before serving. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients. Serve on salad greens if desired. 5 SERVINGS (1/2 CUP EACH); 230 CALORIES PER SERVING. Unsalted butter 2.00 tb Flour 2.00 c Heavy cream; heated 0.00 Salt 0.00 White pepper 0.00 Nutmeg 0.00 Noodles; lightly buttered Instructions: Recipe by: "Tell Me More" from the Jr League of Lafayette, LA Rinse asparagus thoroughly. Sift the flour, baking soda, cinnamon, nutmeg and salt together in a small bowl and set aside. Combine the sugar, oil and eggs in a mixing bowl. Beat, with an electric mixer set on medium speed, for 2 minutes. Add the dry ingredients, stirring just until moistened. Stir in the carrots and walnuts. Pour the batter into a greased 9 X 5 X 3-inch loaf pan and bake, in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pan on a wire rack for 10 minutes, remove from the pan and finish cooling on the wire rack. 3 minutes over heat until pale yellow. Add 2 cups heated cream. Bring sauce to a boil, whisking constantly. Season with pinch of nutmeg. Add asparagus and shrimp to sauce and heat, stirring constantly. Add salt and pepper to taste. If sa A sweet, subtle combination of figs and caramelized almonds makes these. Cook almonds, sugar and orange peel over low heat, stirring constantly, until sugar is melted and almonds are coated; cool. Break almonds apart; reserve. Prepare and cook carrot slices as directed - except add figs. Mix all ingredients. 4 SERVINGS (ABOUT 3/4 CUP EACH); 190 CALORIES PER SERVING. 24430 *INGREDIENT LIST SHOULD READ: 2 (10-oz. ) pkg. Green Giant Crinkle Cut Carrots Frozen in Butter Sauce. Cook carrots according to pkg. directions. Slit pouch open and drain butter sauce into med. saucepan. Stir in brown sugar and vermouth. In small bowl, mix cornstarch and water until smooth. Blend into butter sauce. Heat over low heat, stirring constantly, until mixture is smooth and slightly thickened. Add carrots and grapes. Heat additional 2 mins. Recipes" cookbook, Classic #1 3. Marilyn Sultar An elegant side dish in good taste. TIP: To make ahead, prepare carrots as directed, adding grapes just before serving. Heat thoroughly. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. dd tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with f Peel the carrots and cut into thin sliced. Place the butter in a 4 cup microwave safe dish. Melt 1 minute at high. Add the carrots and the water. Stir well, cover. Microwave 7 minutes at high. Stir, then add the remaining ingredients. Stir until well mixed. Microwave, uncovered, 5 to 7 minutes at medium, stirring 2 or 3 times during the cooking period. 24440 6 -1 -1 -1.00 -1. Peel and slice carrots into long, thin slices. Melt butter in medium-size frypan; add beer and carrots. Cook slowly until tender, stirring frequently. Stir in salt and sugar. Cook for another 2 minutes and serve hot. n : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Carrots should be cut into julienne strips. Place carrot strips in a 1-quart casserole. Sprinkle with water. Micro-cook, covered, on 100% power for 2 to 3 minutes or just till carrot strips are crisp-tender. Let stand, covered, while preparing butter mixture. For butter mixture, in a custard cup combine butter or margarine, orange peel, and basil. Micro-cook, uncovered, on 100% power about 30 seconds or till butter or margarine is melted. Drain Carrots. Drizzle butter mixture over carrot strips. Garnish with snipped parsley, if desired. Uncover and simmer an additional 2 to 3 minutes, until nearly all the liquid is evaporated. Makes 5 servings, about 70 calories each. Printed in the February 27, 1992, issue of the Los Angeles Daily News. Notes ********** RECIPE ENDS ******** 1mg sodium Garbanzo flour may be purchased at a health food store. If you have a home mill, any bean or lenti Prepare and cook carrot slices as directed. Mix carrots, margarine, salt and nutmeg. Sprinkle with coconut. 6 SERVINGS (ABOUT 3/4 CUP); 100 CALORIES PER SERVING. be served alone with salsa, chili, or other spicy topping. The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95 Notes ********** RECIPE ENDS ******** in humid weather). Let the dough rest for 2 minutes more. First make the dressing. Finely grate the zest of 1 orange into a bowl. Add its juice, the honey and lemon juice and 1 tablespoon olive oil. Peel 1/2 inch or so of ginger and chop it as finely as possible; then crush the small garlic clove. Add both these ingredients to the bowl with a little salt and pepper. Mix well then push 2 sprigs of mint into the liquid. Scrub and scrape the carrots, or peel them if you insist, then grate them coarsely and add to the dressing. Peel the remaining 2 oranges and cut into segments; be ruthless about cutting away all traces of pith and the membrane that divides one segment from the next. Remove pips (seeds) with the tip of a knife and add the oranges to the salad bowl. Mix all the ingredients together gently, then cover the salad and set it aside for 2 hours or a little longer to allow flavours to blend and develop. Close to serving time, remove and discard the tired sprigs of mint, stir in the walnuts and scatter with fresh torn mint leaves. hen tapped w Combine cabbage, onion and carrot in large insulated ice bucket. Separately stir together vinegar, mustard and oil. Mix with vegetable mixture. Add apple juice concentrate. Keep tightly closed until serving. Stir well and season to taste before serving. Makes 6 to 8 servings. \Tl0~ E=H\r@ Melt butter in l2 inch skillet over high heat; add shrimp (fresh). Cook sterring contantly, until opaque and tender, about 3 minutes. Remove shrimp, with slotted spoon to platter; reserve. Reduce heat to medium-low; sautee oniom in same skillet, stirring fequently, until soft, 5 minutes. Add green pepper, tomatoes, okra and ground shrimp. Stir. Pour boiling water over coconut. Mix with manioc meal (can be omited, use 2 T plain bread crumbs). Stir into tomato mixture. Simmer covered over low heat until okra is tender, about 25 minutes. Add reserved shrimp to tomato mixture; cook over medium-low heat, stirring constantly, umtil shrimp are hot. Stir in oil, peanuts and coriander. Season to taste. * Frozen thawed okra,make sure to cook only the minutes recomended by package. ** Ground, dried shrimp is found in Oriental grocery stores. *** Manioc meal can be found in New York, and some other big cities, but in this recipe only two tablespoon is not very inportant, so you can use plain bread crumbs for the consistency. **** Coriander can be found in Mexican grocery stores, if not use dried. VERA <**> IN 04/01/92 01:46 am .00 c Boiling water 1.00 Onion, chopped 2.00 Carrots, peeled and chopped 1.00 (8-oz.) can tomato sauce 1.00 ts Salt 0.12 ts Pepper 1.00 (16-oz) can kidney beans, 0.00 -drained 1.00 (16-oz) can whole kernel 0.00 * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tbls of oil in skillet over moderate heat, add all the nuts, and cook 1 min shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 mins. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. at room temperature, or chilled. (servings: 8-10) la in the above recipe. c 16860 Egg whites stiffly beaten * Boned and skinned ** Or bouillon cube dissolved in water Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tb of oil in skillet over moderate heat, add all the nuts, and cook 1 minutes shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. vings, bake 20-25 min. Slices bacon 3.00 d 16861 (8 oz) st Mix the salt and flour. Cut chicken into small pieces; dredge in well in flour mixture. Let stand for 15 minutes in flour mixture. Mix the milk and eggs. Remove chicken from the flour mixture and place in the egg mixture; let stand for 10 minutes. Remove chicken from the egg mixture and roll again in the flour mixture. Immediately deep fry in the peanut oil. Keep warm in the oven To Make The Sauce: Combine the chicken broth, cornstarch, water, and soy sauce. Cook over medium heat until thick. Pour over fried chicken platter and top with chopped green onions and cashew nuts. Serve over wild rice. an 1/8 inch thick. Using a rolling pin, spatula, or your hands, lift the rolled dough onto a large, ungreased baking sheet. With a sharp knife, score into 2-inch squares without cutting all the way through the dough. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 minutes. Glaze with the oil and lightly salt the tops. Bake for 5 to 10 minutes more, or until golden brown. Fat grams per serving: Approx. Cook Time: :25 Combine chicken, celery, onion, soy sauce, ginger and pepper in 2 qt casserole dish. Mix well. Cover. Microwave at HIGH (100%) 5-8 minutes or till vegetables are tender and chicken is no longer pink, stirring twice. Blend cornstarch and water in 1 cup measuring cup. Add to casserole dish. Stir in remaining ingredients (except cashews). To thicken, microwave uncovered at HIGH (100%) 15-19 minutes or till mixture is thickened and translucent, stirring 2 or 3 times. Serve over hot cooked rice. Sprinkle with cashews. from my microwave cooking class. ts Vegetable Oil 3.00 ts Sugar 0.25 ts Soy Sauce 1.00 Loaf Tofu 1.00 pn Salt 6.00 tb Niban Dashi 1.00 pn MSG 2.50 ts White Sesame-Seeds Instructions: PREPARE IN ADVANCE: Bring 3/8 pt water to boil and drop in Konnyaku. Return to boil and drain immediately. Skin and bone chicken. Cut into 2" x 1/2" pieces. Sprinkle the chicken with each of the ingredients listed under "marinade," mix well, then add the green onions and ginger. Marinate for 1 hour. Heat 2 cups oil to 325 degrees and deep-fry cashew nuts for 5 minutes, drain and salt lightly. Boil Chinese mushrooms for 10 minutes, rinse, squeeze dry, cut off and discard stems. If you use canned mushrooms, omit this step. Cut celery into 1 1/2" pieces, then cut each piece lengthwise into strips, julienne style. Cut bamboo shoot tips into thin slices. Peel water chestnuts (using potato peeler) and cut a little off the top and the bottom of each one. Then cut them into thin slices and soak in water to prevent them from turning dark. (Canned water chestnuts are already peeled. ) 8. Heat wok, add 1 t. oil and stir-fry the bamboo tips and water chestnuts together, if you use fresh water chestnuts. (If canned ones are used, stir-fry them separately in 1 teaspoon oil for 1-2 minutes, adding 2 teaspoons sugar. ) Set aside. Heat wok, add 1 teaspoon oil and stir-fry mushrooms, celery and yellow onion for 3 minutes, with 1/2 teaspoon salt and 1/2 teaspoon sugar. Set aside. Heat wok, add 2 tablespoons oil and stir-fry marinated chicken for 3 minutes. Add chicken stock, cover and cook for 10 minutes over medium heat. Add vegetables which have been previously set aside and bring to a fast boil. Thicken with a mixture made with the cornstarch and 2 tablespoon cold water. Bring to a boil, cook for 1 minute and turn off the heat. Add cashew nuts, mix thoroughly, and serve. Serve alone, or with rice. Shell, devein and wash prawns; then, put 1 teaspoon salt into 2 cups water. Add the prawns and soak for 1 hour. Cut each mini corn diagonally into 2 parts. Cut celery into 1-1/2 inch pieces; then cut each piece lengthwise into strips, julienne style. Cut green onions into 3/4 inch lengths. Drain and dry prawns with a paper towel. In a small saucepan heat 1 cup oil to 325 degrees. Then, deep-fry the cashew nuts for 3 minutes or until golden brown. Drain off excess oil and set aside. Using the same oil as used for the cashew nuts, deep-fry the prawns for 3 minutes. Remove and set aside. Heat wok, add 1 tablespoon oil and stir-fry celery, sweet corn and green onion for 1 minute, sprinkling lightly with salt and sugar. Add prawns. Combine thickening ingredients in a cup; then stir into prawn mixture. Cook for 1 minute. Turn off heat, and cashew nuts, mix thoroughly, and serve. *if using self-rising flour Omit salt. Heat oven to 350 degrees. Mix sugars, margarine, vanilla and egg yolk. Stir in flour and salt. Press dough in ungreased rectangular pan, 13 X 9 X 2 inches, with floured hands. Beat egg white and water. Brush over dough. Sprinkle with cashews and press them lightly into dough. Bake about 25 minutes or until light brown; cool 10 minutes. Cut into 3-inch squares. Cut each square diagonally in half. Immediately remove from pan; cool. Drizzle with chocolate. Let stand about 2 hours or until chocolate is set. 24 COOKIES; 115 CALORIES PER COOKIE. Dill, minced 1.00 Garlic clove(s), minced 1.00 1-pt basket 0.00 -cherry tomatoes, hulled 0.00 Salt and pepper to taste Instructions: In the top of a double boiler, over medium heat, combine the butter, sherry, dill, and garlic. When the butter has melted, stir in the cherry tomatoes. Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in margarine. Stir in whipping cream and cashews. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape. ) Freeze 30 minutes. Heat shortening and chocolate chips over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts if desired. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until set. Serve at room temperature. Store truffles in airtight container. 15 CANDIES; 165 CALORIES PER CANDY. utes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices. Combine spinach, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Distribute chopped sausage over the spinach mixture and sprinkle with chopped onion on top of sausage. Blend egg into ricotta and spread over all. Bake in a preheated 375-F oven 25 to 30 minutes or until golden, then allow to cool slightly. Top with garnish of tomato and parsley. Entree Vegetarian Soups/ste Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. Place stuffing in ungreased 2-quart casserole. Cover and bake in 375 degree oven about 30 minutes or until hot. 5 CUPS STUFFING; 200 CALORIES PER 1/2 CUP. 39Stephen Ceideburg 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 pou 7900 Mix the cocoa and sugar together. Dissolve the cornstarch (cornflour) in the water and combine with the cocoa-sugar mixture in a medium-sized saucepan. Stir this until it is a smooth paste. Begin heating this mixture, continuously stirring it with a whisk. Gradually pour in the milk. Continue stirring as you bring it to a simmer. Simmer, stirring often, for about 10 minutes. The cocoa is ready when it thickens and is glossy and smooth. NOTES: * Thick, rich Spanish hot chocolate -- I first tasted this wonderful beverage while touring in northern Spain with a choir. It's not like any hot chocolate I've had anywhere else, and I was delighted to find a recipe in "The Vegetarian Epicure Book Two. " It is the best hot chocolate in the world (at least to me. ) * The consistency of the finished product should resemble chocolate pudding that didn't quite set. If you halve this recipe, you'll get just the right amount for two large mug-fulls. This cocoa is especially fantastic when you dip churros into it (a churro is a sugary, deep-fried, doughnut-like stick, and if anyone wants to send out a recipe, I'd be most grateful). : Difficulty: easy. : Time: 15 minutes. : Precision: measure the ingredients. : Tovah Hollander : UCLA Comprehensive Epilepsy Program, Los Angeles, California USA : {sdcrdcf,hao}!cepu!tovah : Copyright (C) 1986 USENET Community Trust ctions: Heat olive oil in a medium skillet; stir in garlic and red pepper; saute over low heat 1 min. Layer 8 White Castle hamburgers in the bottom of a 9" x 13" pan, right side up. Cover with cheese and onion chips. Pour milk over all. Place 8 more White Castles upside down, layer with cheese and onion chips. Bake at 300 deg F. until well done (about 25 minutes). Alaine Lee Cone, Indianapolis, Indiana eat. Cook shells until they are tender. Toss shrimp mixture, shells and beans together. Mix all ingredients except tomato sauce in a large bowl. Grease loaf pan. Shape mixture and place in pan; smooth meat with oiled hands. Pour tomato sauce over meat loaf. Bake at 350 deg F. for one hour. Joseph J. Garofalo, Bronx, New York nique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for Spread 1/3 salsa on the bottom of a 9" x 13" pan. Spinkle with 1/2 cup shredded cheese and chopped onion. Cut each sandwich into 4 - 6 pieces and arrange on top of salsa, cheese and onion. Add more salsa, shedded cheese, onion and black olives. Pour nacho cheese over all and bake at 350 deg F> for 15-20 minutes. Remove and cool 5 minutes. Top with lettuce, chopped tomatoes, onions, shredded cheese, black olives and sour cream dollops. Serve with nacho chips. Don Marsh, Indianapolis, Indiana *NOTE: "puffy pastel things are to look like the cat ate styrofoam packing pellets-i haven't tried this to make: microwave the honey till it bubbles(about 1 minute). add the butter,(i've been told using lard makes for a more realistic texture and softer cookie) and the molasses, if any. add the egg, mix well, then mix in all the other stuff. add mix-ins of your choice to some or all of the batter. chill 1 hour in the freezer or several hours in the fridge. roll dough logs of random length and the diameter of cat poops. roll logs in grape- nuts and bake at 350 degrees till done(maybe 10 to 15 minutes but with my flaky oven you never know). serve in a disposable cat litter box on a bed of grapenuts, with a cat litter scoop. i hear you get lovely effects by decorating the box and scoop with melted chocolate or pudding. i imagine brown sugar might work as a substitute for the new clumping litters, but i havent tried it. this recipe worked especially well at the halloween party where the table was already decorated with plastic flies. ough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Clean squid and cut body sacs into rings. Cut tentacles in half. In a small saucepan, bring stock to a bare simmer. Crush saffron and combine it with wine in a small bowl. In a flameproof casserole or paella pan, heat the lard over moderately high heat. Saute the chorizo and pork, turning them until they are browned. Add the onion, bell peppers, tomatoes, and squid and cook the mixture over moderate heat, stirring, for 15 minutes. Stir in the rice and cook for 1 minute, stirring. Stir in almonds, pine nuts, garlic, saffron mixture, and artichoke hearts. Ladle in enough stock to just cover the rice mixture. Bring to a boil and simmer it, covered, for 20 minutes. Arrange the clams in the rice, add the peas, and simmer for 10-15 minutes, or until the rice is just tender and the clams open. Discard any clams that do not open. Garnish with pimientos and parsley. This is a recipe by Eliz. David, appearing in an article in 1972 by James Beard. It originated on Spain's Costa Brava. "not a true paella, but it is quite good. " a 1972 Gourmet Mag. favorite IPE ENDS ******** together. Add warm chocolate and vanilla; whisk to blend. Whisk in flour. Add nuts. Pour into pan. Bake center comes out with moist crumbs attached when tested, about 25 minutes. Clean calamari and cut tubes crosswise into 1/2" rings. Dry calamari on paper towels and reserve. In a medium frying pan, heat 1 Tbs. oil over medium-high heat. Add the calamari and saute until the rings turn opaque white, about 30 seconds to one minute. Transfer calamari to a bowl and set aside. Wipe pan dry, add remaining oil and heat. Add chile pepper and heat until it turns dark. Remove chile with a slotted spoon and discard. Add the onions to the hot chile oil and cook, stirring, until onions are wilted, about 5 minutes. Reduce heat to medium, partially cover pan and cook, stirring occasionally, until onions are caramelized (golden brown), 30-40 minutes. (Add more oil if onions are dry or stick to the pan). Season with salt/pepper. Add calamari and stir until heated throughout. Serve with slices of hot or toasted French bread. Servings: 6 Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. maining sauce over top. Sprinkle with cheese and top with olives. Bake for 15 mins. or until cheese and sauce are hot and bubbling. Serve with additional sour cream and chopped scallions on the side. GOxM" Fry 4 slices of bacon until crips, drain on paper towel, then crumble bacon. Remove tomato navel, core tomatoes, scoop out inside centers and chop finely. Sprinkle the insides of the tomatoes with 1/2 teaspoon of the salt. Turn the tomatoes upside down on paper towels to drain, then place in refrigerator and chill. Add onion, diced green chilies, lemon juice, and the remaining salt to the chopped tomato. Mix and chill. When it is time to serve the salad, mash the avacado mixture and stir into the tomato mixture. Do not allow to stand, or the avacaos will darken. Place the tomatoes on the bed of lettuce. Fill tomatoes with guacamole, and top them with the crumbled bacon. Serve immediately. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chop catfish and crawfish in food processor. Add wine, parsley, lemon juice, and salt. Mix real well. Add hot sauce and Lea & Perrins Worcestershire sauce. Mix well. Add cream cheese. Mix well. Refrigerate overnight in a mold. Serve with crackers or on a bed of lettuce. You can use shrimp of crawfish aren't available. From Justin Wilson's "Outdoor Cooking With Inside Help" Tomatoes in puree 2.00 tb Brown sugar 1.50 c Spinach leaves; finely shred 1/4 c Sliced almonds 1. Preheat oven to 350 deg. Wipe the catfish dry 3. Blend together the cheese, flour, salt, pepper, and paprika 4. Combine the egg and milk in a flat dish 5. Dip the fillets in the egg mixture, and then coat with the cheese mixture. Arrange the fillets in one layer in a baking dish, and pour the butter over all. Sprinkle with the almonds. Place in oven and bake for 20 minutes From Craig Claiborne's "Southern Cooking" quid. In a deep skillet or dutch oven mix the butter and flour together over low heat to form a roux (a thick, smooth, bubbly mixture). Add the onions, celery and garlic and saute until tender. Add the tomatoes, salt, pepper, cayenne and water. Simmer covered for 20-30 minutes. Add fillets and cook until tender and flaky, 15-20 minutes. Serve on a bed of rice. The amount of cayenne here is set for a mildly hot taste. It can be increased up to a full teaspoon for the full nuclear version! NOTES: * Cajun Catfish -- Catfish courtbouillon (pronounced coo-be-yon) is a spicy fish dish served over rice. : Difficulty: easy. : Time: 1 hour. : Precision: approximate measurement OK, but measure the pepper. : Pete Bellas : Citicorp TTI, Santa Monica, California, USA : {randvax | trwrb | philabs | vortex}!ttidca!bellas : Copyright (C) 1986 USENET Community Trust man, Debrah Amrine Notes ********** RECIPE ENDS ******** 0000019777 0000019778 Combine first five ingredients in medium mixing bowl; mix well and set aside. Place fish in large mixing bowl, sprinkle with salt and pepper; set aside. Pour oil into large dutch oven; add half of seasoned fish. Sprinkle half of prepared vegetables on top; add 1 tb flour and 1/2 of tomato sauce. Do not stir. Repeat layers. Add thyme, bay leaf, lemon slices and water. Do not stir. Cook, uncovered, over medium heat 1 hour or until fish flakes easily when tested with a fork. Shake pot occasionally to prevent sticking ( do not sitr mixture. ) Remove bay leaf; discard. serve hot in individual serving bowls. Yield: about 2 1/2 quarts. 0000019779 0000019779 0000019779 0000019780 0000019780 0000019780 0000019780 0000019780 0000019780 0000019780 0000019780 0000019780 0000019781 0000019781 0000019781 0000019781 0000019781 0000019781 0000019781 0000019781 Rinse fish in cold water, pat dry. Put in greased 13 x 9 x 2 inch baking dish; add water to cover. Add next 8 ingredients and dot with 1/4 cup butter. Cover and bake at 350 for 25 minutes or until done. Drain reserving pan liquid. Remove and discard bay leaf. Place reserved pan liquid in a medium saucepan; bring to a boil. Cook until liquid is reduced to 1 cup. Set aside. Melt 1/4 cup butter and stir in flour, salt, and red pepper. Add pan liquid. Cook over medium heat until sauce thickens. Add milk and whipping cream, stirring well. Continue cooking over medium heat until mixture begins to boil. Reduce heat, and simmer 2 to 3 minutes, stirring occasionally. Pour sauce over fish and vegetables in baking dish. Broil 4 inches from heating element 5 minutes or until lightly browned on top. Garnish with lemon slices and fresh parsley sprigs. Serve immediately. Yeild 4 to 6 servings. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a ten inch heavy bottom saute pan, heat oil over medium high heat. Blend eggwash to ensure that egg, milk and water are well mixed. Dip catfish fillets into eggwash and then into flour, coating evenly on all sides. Saute fish, three fillets at a time, until golden brown, approximately three to five minutes on each side. Once cooked, remove and keep warm. In the same saute pan, add andouille, garlic, mushrooms and green onions and saute until vegetables are wilted, approximately three to five minutes. Add oysters and saute until their edges are curly. Deglaze with white wine, add heavy whipping cream and cook until sauce is slightly thickened. Season to taste using salt and white pepper. Once sauce has thickened, swirl in butter chips, two at a time, until all is incorporated. The butter will finish the sauce to a nice sheen. Place two to three ounces of oyster butter in the center of a serving plate and top with catfish fillet. Garnish with four cooked oysters per serving. In a heavy bottomed soup pot, saute the bacon. As soon as it startes to brown add the onion and diced green & red pepper. Cook for about 5 min more. Add the diced tomatoes. Cook 5 min. more. Add the okra and the fish stock bring to a boil and reduce to a simmer. Cook till soup starts to thicken(tomato paste can be added at this point if desired). Add the cubed catfish and simmer till fish is done. Season w/salt & pepper. Pass the crushed red pepper flakes. NOTE: to spice up the soup add tabasco,grn. red pepper. Can also add crab, shrimp, oysters, chicken. Went out fishing the other day and caught a few catfish too small to keep but this recipe came to mind. Its real good when made spicy and served with COLD beer. 04/29 11:17 Weird AL A. Green14 on Genie 1.00tb g 10728 Chives 1.00ts h 10728 Marjoram Preheat oven to 400F. Lightly spray a medium size shallow baking dish with vegetable spray. Rinse chicken and pat dry. In a shallow pan, combine bread crumbs, onion powder, garlic powder, cayenne pepper and ginger. Dip chicken in yogurt, then into crumb mixture. Place in prepared dish. Bake uncovered, 45 to 50 min, or until tender. Cal: 254, Fat: 5 g. 10728 Fast-rise yeast ***OR*** 1.00ts l 10728 Use the "standard" or "white bread" mode of your bread machine. I have a one-pound bread machine (MK Seiko "Mr. Loaf") and this recipe produces a high, lighter texture bread without growing beyond the capacity of the bread case (bread pan). Makes great sandwiches and is delicious toasted. 1.25c o 10728 White bread flour 3.00c p Cut cauliflower into bite-sized pieces, place in a steamer and steam to desired tenderness, about 10-15 minutes. In a frying pan, saute onions and mushrooms in butter until brown (about 5 minutes). Remove from heat and stir in the parmesan and bread crumbs. Mix well. Put the steamed cauliflower in a baking dish and toss with the mixture in the frying pan. Bake for 4-5 minutes at 350 degrees F. NOTES: * Steamed cauliflower with mushrooms and parmesan. Yield: Serves 4-6. : Difficulty: easy. : Time: 30 minutes. : Precision: no need to measure. : Hal Stern : Princeton University, Computer Science Department : princeton!tilt!stern : Copyright (C) 1986 USENET Community Trust Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chives for garnish Melt butter in large, heavy Dutch oven over moderately high heat and saute onion for 1 minute; cover; sweat for 10 minutes. Meanwhile, halve and core the cauliflower. Reserve some flowerets and chop remainder to total about 6 cups. Peel and dice potato. Add cauliflower and potato to Dutch oven; cook, stirring, for 1 minute. Add chicken broth, chives, Herbes de Provence and red pepper seasoning. Bring to boil; cover; lower heat and simmer for 10 minutes, or until vegetables are just tender. Cool slightly. Puree all but 1 1/2 cups mixture in food processor or blender in batches; return to pan. In a small bowl, blend cream, yolks and Armagnac; add 1 cup of the hot soup, beating constantly with wire whip. Return to pan; add half of crumbled Roquefort. Heat very slowly, stirring constantly, until cheese melts and soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives. Makes 4 to 6 servings. Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. Melt butter in a large skillet. Saute garlic and ham for 2 minutes. Add cauliflower and cook until crisp-tender. Combine flour and cream; stir into skillet and blend well. Add salt, pepper and cayenne pepper. Cook and stir until thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. Cook the califlower in boiling salted water for 15 minutes or until tender. Meanwhile, cok the potatoes in boiling water for 15 minutes or longer until tender. Drain the potatoes and caulflower and place in mixing bowl. Add the butter, salt and pepper. Mash together to make a puree;it is better to use a potato masher as a food processor can make it too mushy. Beat the eggs into the puree, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese. Spoon into a greased dish, and bake one hour with foil on it in a moderate oven. Before serving, sprinkle the cheese on top and put under the broiler before serving. This can be prepared in the morning and put in the frig under one hour before serving. Total cooking time may be slightly under 1 hour if your oven is at 375 degrees. Recipe is from The Kitchen Yearbook==an English cookbook. uBY[_G Steam cauliflower above water until tender,cool slightly and chop fine;set aside. Melt butter in a saucepan. Stir in flour over low heat, cook and stir for a couple of minutes or until golden brown. Remove from heat and stir in milk,beating with a wire whisk to make very smooth. Return to heat and bring to a quick boil,then reduce heat to simmer. Add cheese and salt. Cook for 3 to 4 minutes or until thickened, stirring all the time;remove from heat. Now separate eggs and beat yolks,adding white sauce slowly,then stir in cauliflower. Beat egg whites until stiff. Fold into mixture and spoon into a greased 2 qt. souffle dish. Bake in a pan of hot water in a preheated 375 degree oven for 35 to 40 minutes. Serve immediately. Makes 4 to 5 servings. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blanch and drain cauliflower. Combine eggs, milk and butter. Salt and pepper to taste. Place the cauliflower in a 1 1/2 qt. casserole dish. Cover with grated cheese. (Parmesan can be added) Pour custard over top. Bake at 350 for 35 min. or until set. LISA CRAWLEY TSPN00B , chopped (about 1 cup) 2.00 Stalks celery, chopped 0.00 (about 1 cup) 1.00 Cl Garlic, finely chopped Instructions: Heat beans and water to boiling in Dutch oven Bring water, milk and salt to boiling in large saucepan. Add cauliflower, simmer 4 minutes or until crisp-tender. Drain; rinse the cauliflower under cold running water to stop cooking. Coat jelly-roll pan with non-stick cooking spray. Arrange cauliflower in single layer on pan. Combine oil, lemon juice, capers anchovy paste and mustard in blender. Whirl until smooth. Drizzle evenly over cauliflower. Sprinkle on bread crumbs and Parmesan cheese. Bake on upper shelf of preheated 350 deg. F oven for 45 minutes or until crisped and heated through. Serve hot or warm. emove ham from bone and cut into bite-size pieces. Stir into soup. 12 SERVINGS (ABOUT 1 CUP EACH); 95 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** 33197 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. IN AN 8" SKILLET,COOK ONION AND GARLIC IN SALAD DRESSING TILL TENDER;ADD CAULIFLOWERETS AND 1/4 CUP WATER. COOK,COVERED,OVER LOW HEAT FOR 10 MINUTES. ADD GREEN PEPPER;COOK TILL CAULIFLOWER IS TENDER,ABOUT 5 MINUTES. STIIR IN REMAINING INGREDIENTS;HEAT THROUGH. SERVES 6 -1 -1.00 -1.00 -1.00 app 20507 Focaccia Rustica (country Focaccia With Red Pepper Toppin Ethnic Snacks Vegetarian 33202 Steam the cauliflower until it is just crisp-tender. Combine with the remaining ingredients in a bowl. Stir to coat. Let stand at room temperature for 1 hour before serving. If made in advance, refrigerate after marinating for 1 hour. Serves 6 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 20509 Freckle Faced Bears Kids Snacks Clean cauliflower and cut into pieces and place in a large saucepan. Add chicken broth to 1/2-inch covering cauliflower. Cover and simmer until tender (about 30 minutes). Remove about 1/2 c. cauliflower buds from liquid and set aside. Cool remaining cauliflower and broth 10-15 minutes then puree the cauliflower in a food processor until smooth. Return puree to pot and add half and half, season to taste with salt and pepper and reheat. Mix parsley with reserved cauliflower and use to garnish each serving. Makes 6 cups Kids Snacks 33209 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 kid 20512 Fruit Juice Combo Malts Fruits Kids 33210 5 -1 -1 -1.00 -1. A Zensai or Japanese style hors d'oeuvre. Cut cauliflower into small, bite-size pieces. Boil in water to cover for 3 minutes. In a small pan, add all remaining ingredients except kelp and red pepper. Add drained cauliflower and cook for 2 minutes. Cool. Add kelp and red pepper rings to cooled cauliflower and set for 3 hours or longer. Drain and serve cold. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * cut in 1/2 inch cubes. ** make into a thin paste. Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. entrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot. Notes Directions: Boil the potatoes in their jackets and allow them to cool completely. (Day old cooked potatoes that have been refrigerated work very well. ) Peel the potatoes and cut them into 3/4 inch dice. Break up the cauliflower into chunky florets about 1 1/2 inches acress at the head and about 1 1/2 inches long. Soak the florets in a bowl of water for 30 minutes. Drain. Heat the oil an a large (preferably non-stick) frying pan over a medium flame When hot, put in the whole cumin seeds. Let the seeds sizzle for 3-4 seconds Now put in the cauliflower and stir it about for 2 minutes. Let the cauli- flower brown in spots. Cover, turn heat to low and simmer for about 4-6 minutes or until cualiflower is almost done but still has a hint of crispness to it. Put in the diced potatoes, ground cumin, coriander, turmeric,cayenne, green chili,ground roast cumin, salt, and some black pepper. Stir gently to mix. Continue to cook uncovered on low heat for another 3 minutes or until pot- atoes are heated through. Stir gently as you do so. This delicious recipe is by Madhur Jaffrey from her BBC book and series "Indian Cookery". She refers to it as a "comfort food". It is extremely addic- tive, and you always wish you had made more! Reheats well. stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside Scrub potatoes; rub skins with oil. Place on baking sheet; bake at 400 for 1 hour or until done. Set aside. Saute mushrooms, red pepper, and garlic in olive oil until crisp-tender; add water and lemon juice. Cover, reduce heat, and simmer 3 minutes; add 1/8 teaspoon salt and 1/8 ts pepper. Split and fluff potatoes; add 1 tb butter to each potato, and sprinkle with salt and pepper. Top with hot mushroom mixture. Sprinkle with parsley. t into usable pieces (steaks, cutlets, 1-inch chunk Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. nd cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes. To store seitan, kee Serves 2 Slice cucumber into 1/4-inch rounds. In a small bowl, combine sour cream, dried dill and pepper. Place one teaspoon of the sour cream mixture on each cucumber slice. Garnish each with about 1/2 teaspoon caviar and a dill sprig. Cut bread slices with heart-shaped cookie cutter. Toast and butter. Place cucumber slices in center of serving plate and surround with toast hearts. sed. Slice it and either deep-fry or saute the slices until both sides are brown. Sprinkle gelatin over water and let stand until softened. Warm 1 cup sour cream over low heat, add gelatin and stir constantly until gelatin melts, 1 to 2 minutes. Remove from heat and add mayonnaise, lemon juice, onion, sugar and hot pepper sauce, blending well. Place caviar in strainer and rinse carefully with cold water. Shake strainer to remove excess water. Reserve 1 tablespoon caviar. Add remaining caviar to sour cream mixture, stirring gently. Season to taste with salt and white pepper. Turn into greased 2-cup mold or into 8 to 10 small individual molds and chill until firm, about 3 to 4 hours. Unmold on serving plate. Place about 6 tablespoons sour cream on top of large mold or 1 tablespoon on each individual mold. Place some of reserved caviar on top of sour cream. Surround with parsley and accompany with toast rounds. SETCOLO1 Combine all ingredients and refrigerate until ready to serve. COCHOICE2 REGNPOINTE RETVAL EUC_KEYS REGIONS DRAWMENU FRAME BLGETS BLHEAD SETCOLOR BLLABEL CYGETS CYHEAD CYLABEL REGETS REHEAD RELABEL MAGETS MAHEAD MALABEL BGGETS BGHEAD BGLABEL MESSAGE MESSCOLOR Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) SETCOLO1 SETCOLORS PICKCOLOR ATTRIBNUM OPTIONNUM JOINF DBJOIN DOREPL C_ETEXT ENDCODE _SYMSTART SYMSTART SYMBOLS SYMBOLS _SYMEND SYMEND _FAR_DATA FAR_DATA _FAR_BSS FAR_BSS BEGDATA _DATA _CONST CONST _BEGBSS BEGBSS _ENDBSS ENDBSS DGROUPN Blend all of the ingredients together until smooth. Cover and chill. Makes about 2 cups of dip SUGGESTED DIPPERS: Seafood Chunks, Pineapple, Cherry Tomatoes, Rye Or Cheese Crackers Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat the oven to 350F. Cream the cheese and butter. Sift together the cayenne pepper, salt and flour; add gradually to the butter mixture. Add the chopped nuts and mix well. Divide the dough in half and shape into logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baking sheets. Bake for 15 to 20 minutes, until lightly colored. Cool and store in an airtight container. Makes 6 dozen. browned, basting occasionally with dressing. Food Exchanges per serving: 1 STARCH/BREAD EXCHANGES Reformated 4 you and yours via Nancy O'brion and her Meal-Master. Notes ********** RECIPE ENDS ******** Crush garlic in oil with fork in bowl. Add 1/2 can anchovies,capers & chop mince with oil. Separate egg yolks in small bowl and add to mixing bowl Add worcestershire sauce, lemon, tabasco, vinegar and bacon bits mix well. Let stand for 5 minutes. Toss salad and add croutons and cheese. WAITIL1 EUC_COLORS WAITTILLAT TIME2GO DONTASK WASCURSOR BOTTOM RIGHT Wash and dry lettuce. Wrap and refridgerate. Warm bread cubes in 275 degree F oven, tossing until hard and dry but not burnt. Mash garlic into side of large salad bowl. Ease egg into boiling water and boil exactly 1 minute, then crack into bowl, breaking it up with fork. Add salt. Add lemon juice, olive oil and worcestershire. Mix well. (Makes about 1/2 cup dressing. ) Add lettuce leaves, tossing to coat thoroughly. Add Romono and pepper. Toss again. Arrange on 2 dinner plates. Garnish with croutons Makes 2. YMBOLS _SYMEND SYMEND _FAR_DATA FAR_DATA _FAR_BSS FAR_BSS BEGDATA _DATA _CONST CONST _BEGBSS BEGBSS _ENDBSS ENDBSS DGROUP __ltable __PLANKTON _VSTD SUMMER87 CLIPPER^ C:\SHELL.CFG Cut fish into small cubes, about 1/2 inch, and cover them with the lime juice. Set in the bottom of the refrigerator for at least five hours, or until the fish loses its transparent look and becomes opaque. Stir from time to time. YMEND SYMEND _FAR_DATA FAR_DATA _FAR_BSS FAR_BSS BEGDATA _DATA _CONST CONST _BEGBSS BEGBSS _ENDBSS ENDBSS DGROUP In a frying pan, combine the garlic and butter over medium heat until the butter is melted. Place the shrimp and mushrooms in the pan and saute until shrimp is done, turning the shrimp and mushrooms occasionally. Put the hot fettucine noodles on each plate. Top with a serving of shrimp and mushrooms, leaving the butter/garlic mixture in the pan. Pour the lemon juice over the butter/garlic mixture and heat, stirring for 1-2 minutes. Pour the butter/garlic mixture over the fettucine. Shake the grated cheese over each serving (we let everyone do his/her own) and serve. a Salad Serves :4 KeyWords :Low-cal /vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bring water to boil in large pot. Add cabbage, celery, salt & caraway. Boil 5 min, drain well. Sauce: melt butter, add flour & cook, stirring 1 min. Slowly add milk in stream, stirring continuosly till sauce is smooth & thick. Add beer & continue stirring till foam disappears. Cook till heated through. Add cheddar, stir till melted. Season sauce with salt & pepper. Transfer to buttered 2 qt casserole and pour sauce over. Heat at 350F for 30 min. VARIATION: Can add chunks of cooked ham or corned beef to vegetables. SERVES:4 & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, Peel the celery root and cut it into 1/2-inch cubes. Add the cubed celery root to the boiling salted water and cook until tender, about 15 minutes. Drain. Combine the rest of the ingredients and whisk or shake to make a dressing. Pour the dressing over the cooked celery root and toss. Refrigerate at least two hours before serving. Celery root (also called celeriac) is sometimes hard to find. Try to get ones about the size of a large fist; smaller ones have too much waste, and bigger ones are often pithy. This vegetable is not worth eating raw. NOTES: * Cooked celery root in vinaigrette -- This salad has an intense celery flavor. The taste is so strong that it should be served only with other strongly flavored foods. It would overwhelm veal, but would go well with a lamb roast. Yield: Serves 6-8. : Difficulty: easy. : Time: 30 minutes preparation, 2 hours chilling. : Precision: approximate measurement OK. : Jeff Lichtman : Relational Technology, Inc. , Alameda, California, USA : {amdahl,sun}!rtech!jeff {ucbvax,decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust _ceil _floor FMODP fmod# DGROUP _DATA _TEXT $i8_div $i8_fix $i8_mul $i8_result $i8_sub __fac "Celery seeds are not the seeds of the celery you eat as a vegetable. Rather, they are the tangy fruit of a plant related to the parsley family. Try them with a cold glass of fruit juice mixed with club soda. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the flour, celery seeds, salt, and pepper in a large bowl or in the food processor. Cut in the shortening until the mixture is the consistency of coarse meal. Add enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/8 inch thick maximum. Cut the dough into 2-inch circles with a cookie cutter. Arrange them on ungreased baking sheets. Bake for 20 to 25 minutes, until lightly browned. Cool on a rack. Yield: 40-50. VARIATION: Caraway seeds can be substituted for celery seeds. Grind the caraway seeds in a food mill before using. The caraway version of these crackers is delicious with cream cheese. **** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Zwei-Bohnenensuppe (two Bean Soup) Serves :4 KeyWords :German Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In blender container, combine all ingredients except oil and seed; blend until smooth. On low speed, continue blending, slowly adding oil. Stir in seed. Chill to blend flavors. Makes about 1 cup. Sugguested Serving is to serve with all types of fresh fruit salads. tato; Peeled & Diced 1.00 tb Butter 2.00 tb Unbleached Flour 0.75 c Beef Broth 0.50 ts Salt 0.25 ts Pepper 0.00 --------- GARNISH --------- *Note: Less stock may be used, depending upon how thick you want the soup. Place potatoes, celery, stock & salt in a large pot & bring to a boil. Cover & simmer for 15 minutes or unitl vegetables are soft. Puree & return to pot. Heat oil & fry the onions & minced celery for 8 to 10 minutes, unitl they are just tender. Add to puree. Stir in remaining ingredients, using enough stock to make the required consistency according to taste. Check seasonings & heat carefully. ender. Cut steak into thin diagonal slices. (For easier slicing, partially freeze first. ) In large skillet,heat 2 tbsp. Add steak strips,a few at a time. Brown on both sides. Remove and set aside. Add celery and onion to skillet. Saute for 3 minutes in 1 tbsp. Dissolve bouillon cube in water. Add to skillet along with water chestnuts,soy sauce,ginger and black pepper. Stir well. Add browned steak;spoon juice over steak. Cover and simmer 10 minutes or until steak and vegetables are fork tender. Serve over rice. Serves 6. ables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. Notes ********** RECIPE ENDS ******** o the third portion. Mix each portionn well. Shape into 1 inch balls and roll in cocoa, coconut, or chopped pecans. Store in airtight container. The above was from the McCormick Cookbook. I got it yesterday o Wash celery, cut into diagonal pieces, 1" long. Melt butter in saucepan and add onions and celery. Cover and cook, shaking pan till celery is tender-crsip, about 15 minutes. Remove lid, stir in salt & pinenuts, serve immediately. 19075 Sprigs parsley, coarsely 3.00 e 19075 -chopped 0.00 f Mix all ingredients in a large bowl or jar for a snack mix. l softened. Stir in soup until smooth. Add remaining ingredients. Microwave on HIGH 4 minutes;stir once during heating. Serve over waffles. Garnish with chopped tomatoes. Makes 4 servings. produce home bakeries with a whole wheat cycle; if your machine doesn't have one, this start- again method works as an easy alternative. SUCCESS HINTS: The gluten gives the whole wheat flour the structure necessary for a good loaf. If your mark In a medium bowl place the sea bass and the lime juice. Gently toss them together. Cover the bowl and refrigerate it for 12 hours. Place the marinated fish in a colander and let it drain for 1 hour. In another medium bowl place the remainder of the ingredients and mix them together. Add the fish and gently mix it in. Chill the ceviche for 2 hours. ecipe Swap Page http://www. cyberspc. ca/~netdir/recipe 0.00 Place seafood in glass bowl. Cover with juice. Marinate 4 hours or overnight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos with juice, Worcestershire, oregano and salt. Pour sauce over fish, mix gently and marinate for 1 day in refrigerator. Fill serving cups with ceviche, garnishing with cilantro. Ceviche can be refrigerated for up to 5 days. Serves 6 y :-1.00 Mono :-1.00 Oven Temp:0 Cut 1 onion in fourths. In a blender or food processor, process onion, ginger and garlic until very finely chopped. Heat 3 tablespoons ofo il in a saucepan. Add onion mixture and Curry Powder and fry 2 minutes, stirring constantly. Cut chicken in bite-size cubes and add to onion mixture. Fry until chicken is seared. Stir in flour and cook 1 minute. Stir in stock and bring to a boil. Cover and simmer gently 15 minutes. Meanwhile, peel remaining onion and separate in rings. Heat remaining oil in a skillet. Add celery, onion rings, bell pepper, cumin seeds and mushrooms, if desired, and fry gently 4 minutes. Add vegetable mixture to chicken mixture and cook 15 minutes. Stir in creamed coconut. Add tomatoes and heat through. Garnish with shredded coconut and chervil sprigs, if desired, and serve hot. Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and c Grate the apple (including the skin, but not the core) and the skin of the orange into an ovenproof dish. Mix in the juice of the orange and half the sugar. Melt the margarine in a saucepan over a low heat and mix in the oats and the rest of the sugar. Stir until thoroughly coated. Spread over the top of the apple mixture. Stand for one hour before cooking for 20-30 minutes at 375 degrees F. NOTES: * Apple and orange pudding with oats on top -- From "Friends of the Earth Cookbook. " A really quick to prepare, juicy pudding - it's amazing the difference the orange makes. * Try it with different toppings - crumble or cornflakes for example. : Difficulty: easy. : Time: 15 minutes preparation, 1 hour standing, 20-30 minutes cooking. : Precision: No need to measure. : Paul Green : University of Warwick, Coventry, England. : pg@warwick. uucp : Copyright (C) 1986 USENET Community Trust 1.00 e 16431 Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. g 16431 7-oz. can diced green chilis 1.00 h 16431 16-oz. cans black beans, 2.00 i *** See instructions at end if using the optional ingredients. Cut chicken into 1/4" wide slices. Melt the butter and olive oil in a large heavy skillet. Saute the chicken for 4 to 5 minutes. Remove the chicken and keep warm. Deglaze the pan with the champagne. Add the cream to the pan. Add the tarragon and reduce the sauce for two minutes. Put the chicken back into the pan and bring just to a simmer. Remove to serving platter. Serve hot with fresh vegetables or over rice or pasta. (I serve this over fettucini, or with a side dish of Fettucini Alfredo). *** Cut chicken breasts in half only. Place each half between sheets of waxed paper and pound with a meat tenderizer until about 1/8" thick. Saute shallots in butter until tender. Divide shallots equally between the breast halves, spreading evenly over each. Place one slice of prosciutto on each breast half, fold in half, and secure with toothpicks. Saute about 4 to 5 minutes on each side in the butter and olive oil listed in the original ingredients. Chicken is done when it springs back when lightly pressed with finger. Follow the balance of the instructions listed above for the sauce. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut bananas in half and remove tips. Stand upright in pineapple centers. Top with gumdrop to represent flame. Pour a little mayo. from tip of each candle to represent melted wax. Arrange strip of pepper for handle, making a loop fastened into pineapple at base of candle. VARIATION: Cut red apples in 2 without paring and remove cores. Set a half banana into center to represent candle, top with gumdrop and pour mayonnaise down side of candle. VARIATION #2: Use canned asparagus tips for candles. Arrange flat on a flattened lettuce leaf or finely shredded lettuce. Make tips of carrot to represent flame, garnish with water cress, olives, radishes, and parsley. Serve with French dressing. Serve individually or arrange on a long platter. Cool. Stir into buttermilk. Cover; chill. Makes 8 to 10 se Frittelli di Chanuka To quote the author, "This was the speciality of my Aunt Argia, my father's oldest sister. During the eight days of Chanuka, Aunt Argia would get up at dawn to start making frittelle for all the extended family. Punctually at mealtime, she would knock at our door with a big plate of fragrant hot frittele. " Dissolve the yeast in 1 cup of warm water. Combine flour, salt and anise seeds in a bowl. Gradually add the dissolved yeast and the 2 Tbsp olive oil, mixing until a rather soft dough is formed. Turn out onto a floured working surface. Knead for about 10 minutes or until dough is smooth and elastic. Spread the raisins over the working surface and knead the dough over them until they have all been incorporated into the dough. Shape into a ball, cover with a clean kitchen towel and let rise in a warm place for 1 hour or till doubled in bulk. With the palms of your hands, flatten down to about 1/2" thickness. Let rest, uncovered, 15 minutes. With a sharp knife, cut into 36 diamonds. Heat the oil in a deep saucepan and fry the diamonds a few at a time, turning, until golden brown on both sides. Transfer to a paper towel to drain. Heat the honey in a saucepan with 2 Tbsp of lemon juice and boil for just 3 minutes. Arrange frittele on a serving plate and pour the hot honey over them. YIELDS: 3 dozen g 0.50ts 1525 Salmon; 15 oz 1.00cn CHOP THE PORK into small, coarse bits. In a small bowl, combine it with the rice wine, soy sauce, sesame oil and cornstarch. Wash the sprouts in cold running water, picking out any wilted pieces or darkened sprouts. Drain well. Heat a wok or large saute pan until hot. Add 2 tablespoons oil and ginger. When ginger is browned, remove with a slotted spoon. Add pork and stir-fry 2 minutes. Remove pork with slotted spoon. Reheat wok; add 1 tablespoon oil. When very hot, add shrimp paste and stir-fry it for 10 seconds. Add sprouts, soy sauce. Stir-fry 4 minutes. Return pork to wok and mix very well with sauce, continuously stir-frying for another minute. Stir well and serve. 1525 Salt 1.00ts 1525 Pepper 0.25ts 1525 Lemon; juice & rind The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue. I have broiled this dish in an oven, with excellent results. Sugar cane makes this recipe visually exiting and exotic. Its sweetness subtly melts into the shrimp paste. Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive. Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes. The recipe serves well as a buffet appetizer or as a first course for a dinner party. Vegetable oil to oil your hands Three 6-inch long canned sugar cane sections (about 1-inch in diameter) 1 cucumber, peeled and cut into thin slivers 1 cup fresh mint leaves 1 cup fresh coriander leaves Twelve butter or red leaf lettuce leaves Twelve 8-inch round dried rice papers DIPPING SAUCE 4 garlic cloves 2 fresh Serrano chiles 2 tablespoons sugar 6 tablespoons Vietnamese fish sauce (nuoc man) 4 tablespoons fresh lime juice 6 to 8 tablespoons water Shell and devein the shrimp. Toss with salt; let sit for 10 minutes. Rinse with cold water; drain thoroughly. Blot dry. In a food processor, finely mince the garlic and shallots. Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste. With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy. Cover and refrigerate. Pour vegetable oil into a small bowl. Place a wire cooling rack on a baking sheet; brush with oil. Cut the sugar cane lengthwise into quarters to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside. Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side. To serve, take a rice paper sheet and set it on a plate. Dip a pastry brush into a bowl of water. Brush the entire rice paper generously with water. Let it sit until the paper is pliable and somewhat flimsy. Put a lettuce leaf on one end of the paper. Place a cucumber sliver, mint and coriander leaves on top of the lettuce. Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables. Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder. Drip into the nuoc Cham Dipping Sauce,. and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane). Nuoc Cham Dipping Sauce Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor. Stir in fish sauce, lime, and water. Strain into a dipping bowl. Note: If sugar cane is not available, use a skewer or inex- pensive bamboo chopsticks. Soak them in water overnight before wrapping with shrimp paste. Makes 12 rolls or serves 6. Chopped parsley 0.50tb i 13195 Sea salt 0.50ts j 13195 Tomatoes 227.50g k 13196 Boneless chicken brea Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked. ) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. d 13196 Chopped g Make up the dough approximately 1/2-hour before you need it. Allow the dough to rest about 10 minutes. Pinch off portion of dough to form a ball about 1 1/2 inches in diameter. Roll ball flat on lightly floured surface. Pat back and forth between hands until thin. (Patting makes the chapati puff when baked. ) Cook on top of the stove on ungreased griddle until browned and puffed. Use medium heat so the griddle does not get too hot. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place eggplant into the bottom of a heavy pot. Sprinkle in the fresh peas, dot with ghee & add the remaining ingredients. Bring the liquid to a boil & cook for 4 minutes. Reduce the heat to low, partially cover & cook for about 30 minutes, shaking the pot from time to time to prevent sticking. If the stock is evaporating too quickly, add some more & reduce the heat. When almost all the stock has evaporated, add the frozen peas (if you are using them instead of fresh) reduce the heat further & fry until a crust has begun to form on the bottom of the pot & the eggplant has begun to char. Remove from the heat & let sit for 3 to 4 minutes. Gently stir in the crust & serve immediately. s and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. Combine bread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Place all the ingredients into a large heavy bottomed pot in the order in which they are listed. Bring to a boil over a moderate heat, reduce heat & boil for 5 minutes. Reduce the heat further & gently boil, partially covered, for 20 to 25 minutes. Check that the water is not evaporating too quickly. You may have to add more water. To finish cooking, raise the heat to fairly high & fry quickly, without stirring, to allow the crust to form & just begin to char. Remove from the heat & let stand, covered for 5 minutes. Stir in the crust & serve, remembering to remove the red chilies, you may not want to bite into them. Makes 8 servings. Notes ********** RECIPE ENDS ******** The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. live oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately. Makes 4 main-course servings, 8 appetizers Mix the stuff together and spread it into an 8 x 8 x 2 greased pan. Bake for 30 minutes at 350F. Sprinkle with confectioners sugar when done (if desired). aprika sprinkled on top. (2-1/4 cups) salted peanuts (dry roasted), chopped medium fine Scant 3/4 cup smooth (not chunky) peanut butter 4 ounces (2/3 cup) semisweet chocolate morsels Sift together the flour, baking powder, and cinnamon and set aside. In the large bowl of an electric mixer cream the butter. Add the sugar and beat to mix. Beat in 1 whole egg and 1 egg yolk. On low speed gradually add the sifted dry ingredients, scraping the bowl with a rubber spatula and beating only until thoroughly mixed. Place a long piece os wax paper on the work surface. Divide the dough into 36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound. Flour your hands and roll each mound into a round ball. Place on waxed paper. Preheat the oven to 37 5. Cut aluminum foil to fit cookie sheets. In a small, shallow bowl, beat the reserved egg white with the water, beating until foamy. Place the chopped peanuts on a long piece of aluminum foil or wax paper. Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts. Roll it around and coat thoroughly. Coat 4 or 5 cookies at a time. Place the cookies 2 inches apart on the cut aluminum foil. Form a depression in the top of each cookie, either with the handle of a large wooden spoon or your thumb. Make the depression rather deep and wide but not so deep that you make the bottom of the cookie too thin. Place a generous 1/2 tsp. of the peanut butter in each indentation. Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly. Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet. When at room temperature refrigerate briefly to set the chocolate. , turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide Mix wet ingredients, then add dry ingredients. Pour into 2 loaf pans. Bake for one hour at 350 F. This recipe doubles very easily. I could have made 4 loaves, but I only had 3 loaf pans. I made 3 loaves, and some zucchini muffins. to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. Notes Chasteen Mullins has contributed this recipe that is sure to make enough for 4 people and have plenty of leftovers. Brown ground beef (or ground turkey) then drain the meat. Add diced onions and cook them until done. Prepare gravy mix according to the package, then add the gravy to the meat. Simmer until mixed. Add spices. Take the meat mixture off the heat and set it aside. Make mashed (smashed) potatoes. After the potatoes are ready, spread the meat evenly over the bottom of a baking pan. Spread the potatoes on top of the meat and put a little butter on top of the potatoes. Cook in the oven at 350 until the top is brown. dot with butter. Bake, uncovered, at 350 degrees for 30 minutes. Garnish with green chiles and pimiento strips. From "Southern Living" in 1983 _Southern Living Annual Recipes_ Oxmoor House, 1984 ISBN 0-8487-0548-3 Typos by Jeff Pruett 11258 Salt 1.00t j This is a use for chayote that I would never have thought of, but it sounds really good. I love to shock people with the unexpected, such as serving these stuffed chayote shells for dessert. In this recipe, chayote's delicate texture and taste combine with almonds, sugar, brandy, eggs, cream, raisins and sponge cake to make an elegant pudding-like filling for the pale-green shells. They are abso- lutely delicious and something you might have been served in one of the fine old households of colonial Mexico. Cut the chayote in half lengthwise and steam for 35 minutes, or until just tender. Do not overcook--you don't want the shells to collapse when you scoop them out. Meanwhile, combine the almonds and sugar in a food processor and grind until the almonds are fairly fine. Preheat oven to 375 degrees F. When the chayote is cooked and cool enough to handle, remove the seed, and scoop out the pulp, leaving a 1/2-inch-thick shell. Set aside. Place the chayote pulp in the processor with the ground almonds; add eggs and process to a puree. Add the brandy, vanilla and milk or cream. Blend. Pour mixture into a bowl and stir in nutmeg, cake crumbs and raisins. Spoon the pudding mixture into the chayote shells (you will have about 1 1/2 cups left over) and place them in a greased baking dish. Sprinkle slivered almonds and reserved cake crumbs over the tops. Bake stuffed shells for 30 minutes. Pour remaining pudding mixture into a greased loaf pan and bake for 25 minutes. Serve warm, topped with whipped cream. Serves 6. Remove from water. Heat chicken stock and add won tons, ladle into soup bowls and add shallots and soy sauce. Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. mb. ca/~netdir/recipe In this dish, each vegetable beautifully complements the other. Serve as a vegetarian entree or as an accompaniment to grilled meats. Saute the onion in olive oil in a 2-quart saucepan. Meanwhile, peel the chayotes (chayote has a very thin skin and is easy to peel with a swivel-blade peeler), then cut each in half, scoop out and discard the seed, and dice the flesh. Add to the saucepan, along with the diced chiles, corn, salt, pepper and milk. Cover, and simmer gently for about 15 minutes, or until chayote is tender. Stir in the Parmesan and cook a few seconds until the sauce thickens. Transfer to a serving bowl and sprinkle with cheddar cheese and chile powder. Serves 4. /2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft. Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. * DO NOT drain the clams. Combine flour, baking powder, salt, pepper, and parsley. Slowly add liquid from canned clams until smooth. Add egg and clams. Mix well. Stir in Rice Checx to coat. Let stand 10 minutes. Heat oil to 1/8-inch depth in skilled. Drop heaping tablespoons of clam mixture into hot oil, and pat with spoon to form 8 3-inch patties. Brown over medium heat. Turn. Brown. Drain patties on absorbent paper towels. Serve with sour cream. Add ingredients according to your machine's directions. into small pieces. In blender or food processor, process melon until smooth; transfer to a bowl. Grate rind from orange and reserve for garnish. Squeese juice from orange; add to the bowl along with the cream, sugar, salt and ginger. Cover and refrigerate for at least 4 hours or until chilled. Sprinkle with the grated orange rinds. Canadian Living Cooking Collection. 1.50c Add ingredients according to your machine's directions. toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. 0.25c 4867 Corn syrup, light 1.00tb 4867 Salt 0.25ts *Thaw and drain the broccoli. Heat oven to 37 5. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min. ; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B salted butter 2.00 c Diced leeks 1.50 c Diced onions 1.00 c Diced celery 1.50 ts Dried tarragon 0.50 ts Dried thyme 0.00 Salt 0.00 Pepper taste 5.00 c Chicken stock (homemade pref 2.50 c Diced potatoes 1.00 lb Rinsed spinach 1/8 inch sliv 1.50 c * Use cooking apples such as Granny Smith's that have been cored, Combine the sugar, flour, and cinnamon, then toss the mixture with the apple slices. Pour into a 9-inch square baking pan. Combine the dry ingredients, of the topping, with the cheddar cheese, mixing well. Add the butter and milk, mixing until well blended with the flour mixture. Spoon the dough over the fruit mixture and bake at 400 degrees F. for 30 minutes. Cook over low heat till wilted (15 min). * Use tart cooking apples such as Macs or Granny Smith;s. Core, pare, Heat the oven to 375 degrees F. Combine the apples, sugar, flour and 1 cup of cheese. Place in a greased 8-inch square baking pan. Combine the flour, sugar, cinnamon, and salt. Cut in the butter until the mixture resembles coarse crumbs then sprinkle over the apple mixture. Bake in the preheated oven for 30 to 35 minutes. Remove from the oven and top with the remaining cheese. Return to the oven until the cheese melts. Serve warm with hard sauce or ice cream. Remove from heat. Puree half the soup in a food processor or blender & return to pot. 6. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve. Recipe fou * Bacon slices should be cooked until crisp and then crumbled. Beat the cheddar, lemon juice, worcestershire sauce, paprika, garlic powder, and pepper until fluffy. Blend in the sour cream. Add the crumbled bacon. Spread 2 Tbls of the mixture on each slice of bread. Arrange lettuce and tomato on two slices and top with remaining bread slices. Serve. |$tPt In small bowl, combine soup, paprika and pepper. In greased 2-qt. oblong baking dish, arrange potatoes in overlapping rows. Sprinkle with cheese, spoon soup mixture over the cheese. Cover with foil; bake at 400F. 45 minutes; bake 10 minutes or until potatoes are fork-tender. D$LPjB Sift the flour, baking powder, and salt together and mix with the grated cheddar cheese. Cut the butter into the dry ingredients, add the milk and mix quickly but thoroughly. The dough should be soft. Turn onto a floured board and knead lightly for a few seconds. Pat to a 3/8-inch thickness and cut. Bake on a baking sheet in a hot-oven (450 degrees F. ) about 30 minutes or until lightly browned. Serve hot. +|$0f NOTE: For a milder, sweeter tasting soup, substitute 8 ounces Swiss cheese for the cheddar cheese. Heat the butter in a large saucepan. Add the carrots, celery, and onion; saute for about 5 minutes until the vegetables are softened. Add the flour and cook over low heat until the flower is incorporated into the butter, about 1 minute. Stirring constantly, gradually add stock and then the cauliflower. Bring to a boil and simmer until the cauliflower is tender, or about 5 minutes. Stir in the grated cheese and cook for about 30 seconds until melted. (Do not bring soup to a boil after cheese is added or the soup will break. ) Stir in the half-and-half; warm the soup over low heat. Season with cayenne pepper and 1 teaspoon salt or to taste. To serve, ladle the soup into warm soup bowls. Sprinkle each portion with the diced cheese and serve immediately. Makes 4 seervings. ts Ground mace 0.00 Salt 0.00 White pepper 0.50 c Toasted "Forget all the other flavors. This bread is pure cheese. It's rich. It's strong. And, it's aromatic. " temperature. ) In the order listed, put ingredients in pan, select white bread, and push "Start. " Feel free to try other strong cheeses. through, about 6 to 8 minutes. Ladle the soup into bowls and add a few chopped walnut pieces in the center. Notes Heat margarine in 2-quart saucepan over medium heat. Cook onion and celery in margarine about 2 minutes. Stir in flour, pepper and mustard. Stir in milk and chicken broth. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir in cheese. Heat over low heat, stirring occasionally, just until cheese is melted. Sprinkle with paprika if desired. 6 SERVINGS (ABOUT 1 CUP EACH); 355 CALORIES PER SERVING. Note: You will have excellent resu Mash the cheddar cheese and add the eggs mixing well. Stir in the flour and salt. Drop by TBLS into the rapidly boiling water then cover and boil for 15 minutes. Drain and serve with melted butter and sour cream. Sprinkle with chopped parsley or paprika, if desired. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 13140 Cherry And Raspberry Jam Jams/jellys 20236 Cream the butter and sugars together until light and fluffy then stir in the egg and vanilla. Add the combined dry ingredients and blend well. Stir in the cheese, pineapple, and cherries. Drop the dough by rounded teaspoonfuls onto an ungreased cookie sheet. Bake at 375 degrees F. for 15 minutes. 9 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 13142 Cherry Butter In a medium saucepan combine until smooth: milk, apple juice, flour, mustard, onion powder, salt and black pepper. Cook and stir over medium heat until mixture thickens and boils; cook and stir one minute longer. Remove from heat; add cheese; stir until melted. Transfer to a fondue pot; keep warm. Serve with bread cubes and assorted vegetables. This makes 4 portions (about 2 cups). 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Saute the mushrooms in the butter until tender. Remove from the heat and stir in the egg and oregano. Stir in the cheddar cheese. Spread about 3 Tbls of the mixture on each slice of toast. Top each slice with 2 slices of tomato and sprinkle with celery salt to taste. Broil for 5 minutes, or until the cheese melts and the sandwich is thoroughly heated. Garnish with the parsley and serve. Cream 20242 Set out a heavy skillet. Put the grated Cheddar Cheese in a bowl and add the sour cream and egg yolks, mixing well after each addition. Add the flour salt thyme and dry mustard, which have been mixed well in a separate bowl or cup. Melt the butter in the skillet over low heat and drop the batter by tsp into the skillet. Cook over medium heat until lightly browned on the bottom. Loosen the edges with a spatula, turn and lightly brown the other side. Serve at once with bacon or pork sausage. Makes about 2 dozen 3-inch cakes. hicken thighs 0.50 lb Winter melon or watermelon 7.00 c Water 6.00 Fresh water chestnuts, peel 0.00 And slice 0.50 c Sliced mushrooms, canned 0.50 ts Chicken base (or 1/2 chicken 0.00 Bouillon cube) 0.00 --------- MARINADE --------- 1.00 ts Salt 0.50 ts Sugar 0.50 ts Thin soy sauce 1.00 ts Heat the oven to 425 Degrees F. Drain the pears, reserving the syrup. Combine the sugar, cornstarch and cinnamon in a saucepan and add the syrup and lemon juice. Heat until the syrup thickens then boil for 1 minute. Remove the pan from the heat and add the pears. Spoon the pears and the syrup into a 9-inch square baking pan. Combine the flour, sugar, baking powder, salt and cheddar, mixing well. Add the butter and milk, mixing until well blended. Spoon the dough over the pears, then bake for 25 to 30 minutes in the preheated oven. Serve hot with Vanilla Ice Cream or Whipped Cream. 4. Measure the water into a large pot, add the chicken bones and boil for 25 minutes. 5. Remove bones from pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes. Sift the flour, salt, and baking powder together in a mixing bowl and then cut into the butter. Add the milk and stir together quickly but thoroughly. Turn out on a floured board and knead for 30 seconds then roll out to a 1/8-inch thickness. Spread with the grated cheese and roll up tightly like cinnamon rolls. Cut into 3/4-inch slices and transfer to baking sheets and bake in a moderate oven (375 degrees F. ) for 20 minutes or until delicately browned. eef Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. bev 16339 Mel's Mexican Rice Beans Mexican 25936 6 -1 -1 -1.00 -1.00 -1.00 Melt the butter in heavy soup pot. Add the diced celery, leeks and carrots; cook, stirring, over low heat for 3 minutes. Add flour and cook, stirring, over low heat an additional 2 minutes. Add the broth and beer. Bring to a simmer very slowly so vegetables become tender, about 15-20 minutes, stirring occasionally. Over low heat, gradually add the cheeses, whisking all the time, until smooth. Season with cayenne, black pepper and salt. Continue cooking over low heat until heated through. Do not boil, or soup will separate. BEGINS ******** Title :Wild Duck Soup Serves :4 KeyWords :Game Soup Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Spread on Bread Slices. (Rye, Sourdough or regular French Bread are great. ) Toast under the broiler until hot. Pepper 1.00 c Wild rice cooked 0.25 ts Parsley Instructions: In a soup kettle combine duck scraps and bones with onion, carrots, thyme, celery and parsley. Combine the dry ingredients, then cut the butter into the dry mixture until it resembles coarse crumbs. Add the cheddar, onion, and pimento, mixing well. Add the milk, mixing until just moistened. Spread the dough in a 9-inch square baking pan and bake at 450 degrees F. for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Cool slightly and cut into squares. Serve warm. Edison, NJ. Slit the frankfurters almost through lengthwise. Mix the pickle relish and prepared mustard together. Cut the cheddar cheese into 12 4 1/2 by 1/2-inch strips. Put one strip of cheddar cheese and about 2 tsps of the relish mixture into each frankfurter and set aside. Panbroil the bacon until partially cooked and still limp and drain. Starting at one end, securing the bacon with a wooden pick, wrap each frankfurter and secure the other end with a wooden pick also. Set the oven temperature to broil and arrange the bacon wrapped frankfurters on the broiler rack with the tops 3-inches below the heat source and broil until the bacon in cooked, turning once. Serve hot in the buns. Cauliflower Casserole Chicken Casserole 20196 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 13113 Cheese-Cherry-Pie *Shredded Preheat oven to 325F (163C). Melt butter or margarine over low heat. Pour the popcorn into a large 4-inch deep baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. 20199 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Mix the cheese, olives, and mayonnaise together. Spread on the cut surface of the French Bread, which has been sliced horizontally. Bake at 350 degrees F for 20 to 30 minutes, then slice into thick slices and serve hot. Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Pizza 20201 Melt the butter in a 2- to 3-quart saucepan. Add the onion and saute for 5 minutes. Add the potatoes, water and bouillon cubes. Cover and bring to a boil; reduce the heat to medium and cook just until the potatoes are tender, about 15 minutes. Remove 1 cup of potato cubes with a slotted spoon and set aside. Pour the contents of the saucepan into a blender and process until smooth. Return to the saucepan. Mix in the reserved potatoes and the broccoli. Place over medium-low heat and very gradually add the cheese, stirring until heated through and the cheese is completely melted. Season with salt and pepper. Makes 4 servings. KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine cream cheese, orange juice and peel, and walnuts. Spread about 1/2 tb of the mixture on each slice of bread. Cut each slice of ham into 4 triangles; place one triangle on top of cream cheese mixture. Top each canape with a pitted cherry, secured with a toothpick. The Old Farmer's Almanac Colonial Cookbook Parsley Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes. Add 6 cups of boiling w Melt margarine or butter in a saucepan over low heat. Blend in flour and salt. Gradually add milk; cook, stirring constantly, until thickened. Add cheese, stirring until melted. Add juice; heat thoroughly, stirring occasionally. Makes four 1 1/4 cup servings. he egg yolks beaten well with the cream. Serve at once, garnished with finely minced parsley. Posted by Perry Lowell. Courtesy of Fred Peters. Combine all of the above and mix well. Shape into a ring or ball. Serve with crackers or party breads. This can be made into two balls rolled in pecans and be used at a later date. Cook bacon until crisp, remove from pan and reserve. In about 3/4 tsp) (2 oz. ) of the bacon drippings, saute bell pepper, onion and celery. Make a roux by mixing flour and butter over a warm burner of the stove. When it starts to brown, add milk slowly, mixing all the while. Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder. Heat over medium heat. (High will scorch milk). When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy. Add beer to the soup. Reduce heat to simmer and simmer uncovered for 20 minutes. Just before removing soup from stove, mix in parsley for color. Add salt and pepper to taste. Freezes well. Makes 1 gallon or 10 servings. Preheat oven to 375 degrees. Combine muenster, egg, pepper, garlic salt, salt, butter/margarine. Set aside. Roll out 1/4 paclage of the crescent rolls into a rectangle. Be sure to seam pieces together. Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a 1/2 inch border all the way around the rectangle. Roll out another 1/4 of the package into a rectangle, again being sure to seam pieces together, and place on top of cheese mixture. Pinch the pastry layers together, fluting decoratively as for pie crust if you wish. Cut a few slits in the top for steam to escape and bake for about 20 minutes. CUt in squares to serve, this is good warm or at room temperature. Repeat process with remaining crescent rolls and filling to make an additional borka. Combine all the ingredients in a mixing bowl. Pour into a lightly oiled casserole. Bake in a 350-degree oven for 15 to 20 minutes. Words :Chili Microwave Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend sausage meat and onion (in blender if you wish). Add remaining ingredients and mix well. (important to have onion finely ground). Drop from teaspoon onto greased cookie sheet Bake at 425 (four twenty-five) degrees Fahreneheit 10 -15 minutes until browned. 0 tb Salt 2.00 c Diced celery 2.50 tb Pepper 2.00 c Diced onion 2.00 tb Diced chicken 2.00 c Diced bell pepper 4.00 tb Tabasc In a saucepan, melt the butter over low heat. Stir in flour and cook the roux, stirring, for 3 minutes. Remove from heat and add the milk, scalded, in a stream, whisking vigorously, until the mixture is thick and smooth. Simmer the sauce for 3-4 minutes, and whisk in the tomato paste, Swiss and Parmesan cheeses, cayenne, and salt to taste. Whisk until the cheeses have melted. Remove from heat and whisk in the egg yolks, one at a time, beating well after each addition. Transfer the mixture to a bowl, and let it cool. In a bowl, with an electric mixer, beat the egg whites with a pinch of salt until they hold soft peaks. Add the Sherry and beat to stiff peaks. Fold the egg white mixture into the cheese mixture gently but thoroughly. Transfer the mixture to 6 buttered 2/3-cup ramekins, and bake the souffles on a jelly roll pan in the middle of a preheated 400foven for 25-30 minutes, or until they are cooked through. Serve immediately. a 1942 Gourmet Mag. favorite. Cheese Sift together flour, baking powder, cream of tartar, salt, soda and dry milk. Cut in shortening until the mixture resembles coarse meal. Add sugar, minced onion, egg, milk, wine and oregano. Mix thoroughly. Spread mixture in greased 8 or 9-inch round pan and sprinkle with cheese. Bake at 425 F for 15-20 minutes or until a wooden pick inserted in center comes out clean. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis 8399 All purpose flour Mix together at room temperature. Roll into ball and roll in chopped nuts, parsley, or chipped beef. Pack cheese down in waxed paper lined bowl. Chill well. 8399 8 oz carton dairy sour cream 1.00 8399 Egg 1.00 8399 Finely shredded orange pe Mix with mixer. Shape into balls and refrigerate. This may be frozen. 8399 Orange juice 0.33c 8399 Baking powder 1.00ts 8399 Salt 0.25ts 8400 Sugar Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. 8400 Eggs 2.00ea 8400 Sour cream 1.00c 8400 S Mix all ingredients well. Mold in small balls (dime size). Bake at 350F for 8-10 minutes. Watch carefully as they brown quickly. Will keep indefinitely if put in a tin. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend egg yolks and cheese to a paste. Shape into small balls and pass in seasoned flour then fry in oil til golden brown. Serve with tomato sauce. Carrots; small 0.00 Sage leaves 1.00 tb Oil 2.00 Cans, Great northern beans 0.00 --------- 15 OUNCE --------- 14.50 oz Can clear chicken broth 0.00 Salt; to taste 0.00 Ground pepper; to taste 0.00 --------- PHILLY INQUIRE Prize winning recipe Sift flour, measure, and sift with baking powder and salt. Work in butter and cheese with 2 spatulas or tips of fingers. Add milk. Mix quickly and lightly. Drop by teaspoonfuls on well-oiled baking sheet. Bake in hot oven (450 F) 12 minutes. 8 servings. The Household Searchlight - 1941 . ( or subsitute 1 ts dried). Heat oil in large saucepan until hot. Add on Blend filling ingredients together. For Wrappers,beat eggs well;add combined salt and flour;add butter. Add milk and water,gradually, while beating to a smooth batter. Lightly grease a 7" non stick skillet pour in about 3 tbsp. batter,tilting pan from side to side so batter covers bottom. Fry lightly on one side until edges start to curl. Turn out on dish towel and cool. Place filling on center top of browned side of wrapper. Fold pancake in on each side and roll closed. To serve,saute in buttered skillet until brown on all sides. Serve with sour cream and preserves. Makes about 30 blintzes. Note:Blintzes can be frozen before last step. Notes ********** RECIPE ENDS ******** e from freezer 15 minutes before serving. 5698 Margarine or butter 0.50c 5698 Sugar 1.00c PLACE INGEDIENTS IN BREAD MAKER IN EXACT ORDER. USE STANDARD LOAF MODE. nilla. Place bread slices in one layer in a large roasting or baking pan. Pour egg mixture over slices. Turn to soak. Place in refrigerator for at least 2 hours,turn bread slices occasionally. On a plate,combine confectioners sugar and brown sugar. Preheat electric skillet to 375 degrees. Melt butter and set aside. Remove bread slices from egg mixture. Place in skillet. Cook French Toast about 3 to 5 minutes on each WHIP EGG WHITES UNTIL STIFF. FOLD IN CHEESE AND PAPRIKA. HEAT THE OIL. FORM BUNS WITH A TEASPOON AND FRY UNTIL GOLDEN BROWN. 5 TO 8 MINUTES. DRAIN ON PAPER TOWELS AND SPRINKLE WITH CELERY SALT. SERVE HOT. Water 0.50c 5699 Eggs 6.00lg 5699 Egg yolks Prepare and cook cauliflower as directed for cauliflowerets or whole cauliflower. Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, mustard, salt and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese and pepper sauce. Cook and stir over low heat until cheese is melted. Pour over hot cauliflower. Sprinkle with paprika. 4 SERVINGS; 250 CALORIES PER SERVING. TCH 4.0 RECIPE BEGINS ******** Title :White Bean Soup - England 14th Century Serves :4 KeyWords :Ethnic Medieval Soup Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook noodles in boiling, salted water according to package directions; drain. Saute onion and bell pepper in butter until onion is clear and tender. Stir in soup, mushrooms, pimento, wine and basil. Lay half the noodles in a 9"x 13" baking dish; top with half the sauce, followed in layers with half of the following: cottage cheese, chicken, cheddar and Parmesan cheeses. Add in layers remaining noodles, sauce, cottage cheese and chicken. Bake at 350 degrees 45 minutes. Top with remaining cheeses; bake 2 minutes more. in a saucepan and cover with salted water. Simmer until tender, for about 1 hour. Drain, reserving the cooking water. Put the beans into a saucepan with the almond milk, wine, and honey and simmer for 10 minutes. If the soup is too thick, dilute it with the cooking water. Season to taste and add the drained raisins. * Cut the cilantro stems into 1/2-inch pieces. Place all ingredients except cilantro and paprika in food processor work bowl fitted with steel blade; cover and process until smooth, about 1 minute. Roll mixture by teaspoonfuls into chile shapes. Insert cilantro pieces in wide ends of shape fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. ury_, 1378 Reprinted in _Seven Centuries of English Cooking_; Maxime de la Falaise Grove Press, London, 1992 Typos by Jeff Pr Preheat oven to 400'F. (205'C. Sift flour, salt and spices into a bowl. Cut in butter finely until mixture resembles breadcrumbs. Add grated cheese and mix well. Mix egg with cold water. Add 2 tablespoons of egg mixture to cheese mixture and mix to form a fairly stiff dough. Knead gently on a lightly floured surface. Roll out dough to a 12x6" rectangle. Trim edges. Cut in half lengthwise and transfer to a baking sheet. Breush each half with remaining egg mixture. Sprinkle 1 half with sesame seeds and the other half with poppy seeds. Cut each half in 10 triangles and separate slightly to prevent sticking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. 16269 Marinated Black-Eyed Peas Mexican Side Dish 25818 8 -1 -1 -1.00 -1.00 -1.00 -1.00 - Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes. 25819 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 16271 Marinated Chicken Kabobs Low Cal/fat Chicken Entree 25821 Mix all together in a bowl. Original directions suggested shaping into a roll 1 1/2 inch wide, chilling at least 2 hours wrapped in wax paper and cutting in thin slices to make 1 dozen or more crackers. This would produce neatly shaped crackers, possibly thicker than desired. By rolling very thin, this amount of dough will make small crackers about 1/2 inch apart to cover 1 1/2 small cookie sheets. They do puff up while baking. May be cut quickly in random small shapes with a plastic knife. Suggested toppings coarse salt (made them too salty), garlic salt, celery salt, curry powder, or freshly ground black pepper. If the dough is very dry after rolling, brush tops with water before salting. If it is soft, sprinkle lightly and press the salt into the crackers. Bake 5 minutes at 425 F or until browned. :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large bowl, combine the cheese, butter and salt. Add the flour and mix thourghly. Roll into small balls. Place the balls on an oiled cookie sheet and flaten. Bake at 400 degrees F for 5 to 8 minutes. Do not let the edges get browned. Tastes great warm or cold. 1.00 c Dried white beans 4.00 c Low-sodium chicken broth 1.00 ts Chopped fresh thyme leaves 0.00 -=OR=- 1.00 ts -Dried thyme 6.00 lg Mix all ingredients and shape in 1-inch balls. Arrange about 2 inches apart on baking sheet and bake in very hot oven (450 degrees F. ) about 6 minutes. Serve hot or cool. Makes about 4 dozen NOTE: Place pancetta in an oven-proof pot over medium heat and cook, stirring occasionally, for 2 minutes. Add the onion, carrot, celery and garlic and continue to cook, stirring occasionally, another 7 minutes, or un Melt over heat and serve hot. broth and thyme. Cover tightly, place in oven. Bake for 1 1/2 hours or until beans are soft. Meanwhile, remove center stem from the chard leaves. Slice into crosswise slices 1/4-inch thick. Roughly chop the chard leaves. Add the chard to the bean mixture and replace in the ov Sift flour, salt, baking powder together. Chop in butter. Add enough milk to make up soft. Add cheese. Drop on buttered baking tin. Note: No baking time or temperature is given. Suggest moderate 400 F oven, 10 - 20 minutes. the soup piping hot and offer grated Parmesan cheese on the side. Notes ********** RECIPE ENDS ******** 0.00 3745 *if using self-rising flour omit Baking powder and salt. Cut shortening into flour, baking powder, salt and cheese with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 10 DUMPLINGS; 115 CALORIES PER DUMPLING. To Microwave: Prepare dumplings as directed. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew in 3-quart microwavable casserole only around edge (do not drop dough in center). Cover tightly and microwave on high 5 to 7 minutes, rotating casserole 1/2 turn after 3 minutes, until dumplings are no longer doughy. 3746 American Cheese, 0.00 3746 Quartered * 0.00 Heat oven to 350 degrees. Grease rectangular baking dish, 12 X 7-1/2 X 2 inches. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced black olives or lime wedges if desired. 6 SERVINGS; 360 CALORIES PER SERVING. To Microwave: Prepare as directed - except place enchiladas in greased rectangular microwavable dish, 12 X 7-1/2 X 2 inches, and do not sprinkle with 1/4 cup Cheddar cheese. Cover with waxed paper and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 5 minutes, until hot and bubbly. Sprinkle with 1/4 cup Cheddar cheese. Cover and let stand about 3 minutes. Cooking too fast can break skins. Rub the cheese through a sieve. Using the paddle attachment, cream the cheese and sugar until smooth. Add eggs and lemon zest and mix in. If desired, add in the raisins. Yield: 3 lb. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe cooking in hard water to shorten cooking time. * At high altitudes, beans take longer to cook. A pressure cooker helps, but follow manufacturer's direct Place cheese in plastic bag; sprinkle with flour. Toss until cheese is coated. Rub cut clove of garlic on bottom and side of 3-quart saucepan; add wine. Heat over low heat just until bubbles rise to surface (wine must not boil). Stir in lemon juice; add cheese, about 1/2 cup at a time, stirring constantly with wooden spoon. Stir until cheese is melted. Stir in kirsch. Pour into ceramic fondue pot over low heat. Use long-handled forks to spear bread cubes; then dip and swirl in fondue with stirring motion. NOTE: The Swiss cheese should be aged at least 6 months. paper on the work surface. Divide the dough into 36 equal mounds on the wax paper. Use a heaping teaspoonful for each mound. Flour your hands and roll each mound into a round ball. Place on waxed paper. Preheat the oven to 37 5. Cut aluminum foil to fit cooki Place in top part of double boiler and place directly on burner and bring to boil. Put pan in bottom of double boiler and add 4 cups swiss american cheese. Add 3 Tbl. cornstarch, softened with water. Stir until cheese melts. Put into fondue pot. per. Pick up a cookie and use your fingers to roll it around in the egg white and then place it on the chopped nuts. Roll it around and coat thoroughly. Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Heat milk, water, salt and pepper to boiling in 2-quart saucepan. Gradually add grits, stirring constantly; reduce heat. Simmer uncovered, stirring frequently, about 5 minutes or until thick. Stir in cheese and onions. Stir 1 cup of the hot mixture into eggs. Stir into remaining hot mixture in saucepan. Pour into casserole. Dot with margarine and sprinkle with paprika. Bake uncovered 35 to 40 minutes or until set. Let stand 10 minutes. 8 SERVINGS (2/3 CUP EACH); 225 CALORIES PER SERVING. entation. Place about 5 or 6 chocolate morsels on the top of each cookie, pressing them slightly. Bake for 12 to 13 minutes. Let cool 1 to 2 minutes on sheet. When at room temperature refrigerate briefly to set the chocolate. Notes ********** RECIPE ENDS ******** Egg Cream grated cheese and shortening; work in flour and salt. Knead on board until smooth. Roll into long thin roll (size of a 25 cent piece) and chill. Slice thin and bake on cookie sheet in 350 degree (F) oven for 8 minutes. Dust with sugar and keep indefinitely. Serve as hors d'oevres. 50c 8390 Onions 3.00lg 83 Heat salad oil in a large skillet. ~ 2. Add tomatoes, tomato sauce, spaghetti sauce mix and seasonings; blend thoroughly. ~ 3. Bring to a boil; reduce heat and simmer, uncovered, 25 minutes. Set aside. ~ 4. Boil the tomato mixture in the bottom of a 12x8x2-inch baking dish; layer with a third of the lasagne noodles and a third each mozzarella, ricotta and tomato sauce. ~ 5. Repeat layers 2 times, ending with tomato sauce; sprinkle with Parmesan cheese. ~ 6. Bake, uncovered, in preheated 350'F. oven 30 minutes; let stand 10 minutes before cutting in squares. ~ 3" pieces 1.50 lb Stew Beef, cut into 2" cubes 12.00 c Water 0.50 ts Dried Thyme 1.50 ts Salt 0.25 ts Pepper 0.00 Lg Onion, peeled & diced 2.00 x Cloves Garlic, crushed 2.00 x Scallions, with some tops * 2.00 tb Salad oil 0.00 Lg Green Pepper, cleaned ** Grate cheese. Add all ingredients, chill a little and divide into thirds. Roll in paprika. Can be frozen. Okra , drained (15 1/2 oz.) 4.00 x Med Sweet Potatoes, *** 0.00 Lg Tomato, peeled & cubed Instructions: * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowl Beat cheese and butter. Add egg and water. Blend. Combine flour, salt, sugar, baking powder and paprika. Add flour mixture, onions and parsley to the cheese mixture. Blend. Drop onto cookie sheet. Bake at 350F for 15 minutes or until golden brown. May be frozen and thawed. Reheat at 375F for 5 minutes. Makes 8 dozen. hile meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 mi In a medium bowl, combine the peanut butter, cheese, butter, flour and salt. Mix well. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Place tsp of the dough 2 inches apart on a cookie sheet and bake for 10 to 12 minutes or until golden brown. Makes 2 dozencovered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and dis * Use the measurements for 4 servings and prepare as the recipe Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. Salt 1.00ts 000002 10474 Water 0.67c 000003 10475 Flour, unbleached 1.50c 000001 10475 Flour, whole wheat 0.50c Simmer 1/2 stick oleo and onion until done the way you want. Sprinkle flour to thicken. Add milk, 1/2 stick oleo, cheese, potatoes, salt and pepper. Heat until cheese melts, stirring constantly to prevent scorching. 3.00tb 000004 10475 Water 0.50c 000005 10476 Whole wheat flour 0.50c "Pretzels can be made large and soft, or small and hard. The hard ones are more crackery. The soft ones are delicious with a ribbon of mustard on the top. Although this is a yeast dough, it is not allowed to rise, so these treats can be ready to eat in just a few minutes. 425~F. 15 to 30 minutes, depending on size Preheat the oven to 425~F. In a small bowl, combine the yeast, sugar, and warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. In a large bowl or in the food processor, combine the flour, salt, and cheese. Mix until the cheese is evenly coated. Add the yeast mixture to the flour mixture and mix well to form a cohesive dough. Knead the dough until it is smooth, 1 to 2 minutes by hand or 20 to 30 pulses in the food processor. With a sharp knife, divide the dough into 16 pieces if you are making large pretzels, or 32 pieces for smaller ones. With your hands, roll each piece into a rope about 12 inches long. You will have a more even-looking rope if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. When the rope is the thickness you like, twist it into a pretzel shape by forming a loop in the center, twisting the ends, and gently attaching them to the bottom of the loop. Place each pretzel on an ungreased baking sheet. Brush the tops with the egg and sprinkle lightly and evenly with coarse salt. Immediately place the pretzels in the oven until the tops are a rich brown. This will be about 25 to 30 minutes for the larger pretzels and 15 to 20 minutes for the smaller ones. Yield: 16 to 32 pretzels, depending on size. VARIATIONS: Try using different cheeses. For plain pretzels, omit the cheese. e chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bo May be prepared the day before. At least 4 hours before cooking, trim crusts and cut bread into 1" squares. Cut cheese into bite size pieces. In large greased casserole, alternate layers of bread and cheese. Pour melted butter over top. Beat eggs well, stir in salt, pepper, mustard and milk. Combine thoroughly. Pour over casserole. Cover and refrigerate. One hour before serving, bake at 350 degrees, 30 minutes covered, then 30 minutes uncovered until top is golden and puffy. William W. LaViolette . Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. 4746 Large ruby/yellow grapefruit 3.00 4746 Citrus leaves,rinsed/patted 0.00 4746 Gin or orange juice 0.00 Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, dry mustard, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheddar cheese. 1 CUP SAUCE; 30 CALORIES PER SERVING. To Microwave: Place margarine in 4-cup microwavable measure. Microwave uncovered on high 15 to 30 seconds or until melted. Stir in flour, dry mustard, salt, pepper and milk. Microwave uncovered on high 2 to 3 minutes, stirring every minute with wire whisk or fork, until thickened. Stir in cheddar cheese. 4747 Milk 0.50c 4747 Creme de menthe 0.25c 4747 White creme de cacao 3.00tb *substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and -drained OR 1 cn (16 ounces) whole kernel corn Drained. Prepare and cook corn as directed. Cut enough kernels from ears to measure 2 cups. Heat oven to 350 degrees. Heat 2 tablespoons margarine in 1-quart saucepan over medium heat. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until onion is softened; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Fold in Cheddar cheese. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine. Sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until bubbly. 4 SERVINGS; 310 CALORIES PER SERVING. ), and onion (cut in half). Fill pan (largest pan you ha FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Mix cheese spread and baking mix. shape into a roll, about 1 inch in diameter, on lightly floured cloth covered board. Roll in sesame seed, pressing lightly if necessary. Wrap and refrigerate until firm, at least 2 hours. Heat oven to 375 degrees F. Cut roll into 1/4 inch slices. Place on lightly greased cookie sheet. Bake until golden brown, 8 to 10 minutes. About 42 appetizers. Cook along with soup for hours but m Sift the first 3 ingredients together. Work in butter and cheese. Form into a long roll. Chill and slice. Bake in a 350F oven for 12 to 15 minutes. May be kept in refrigerator, sliced and baked as needed. 30 minutes. Place cheese on it. Bake 10 minutes longer until cheese melts. Notes ********** RECIPE ENDS ******** 0.50c Combine milk and salt; scald. Sprinkle in Cream of Rice and cook, stirring constantly, for 1 minute. Remove from heat, cover, and let stand 4 minutes. Add butter and cheese; stir until melted. Beat egg whites until stiff but not dry. Beat egg yolks until lemon colored. Gradually blend warm rice mixture into egg yolks. Fold in about 1/3 of beaten egg whites, then remainder. Pour into an unbuttered, 1-1/2 qt souffle or baking dish, OR, first lightly butter the souffle dish and dust with Parmmesian cheese. Sprinkle top lightly with Parmesan. Bake in preheated 325 degree oven until puffed and golden brown, about 40 minutes. Serve immediately. William W. LaViolette 8379 Cornmeal for sprinkling on 0.00 8379 The baking sheet 0.00 8379 Egg, lightly beaten Mix all ingredients. Bake in serving dish placed in warm pan of water for 45 minutes at 350. Serve with tortilla chips. Serve warm. LISA CRAWLEY TSPN00B 8380 Eggs 2.00ea 8380 Brown sugar 2.00c 8380 Coffee; cold Combine water, potato, onion, carrot and celery in a 2 quart casserole; cover and microwave at high until potatoes are tender, 12-17 minutes; stirring after halfway through the cooking time. Stir in consomme and half-and-half. Cover. Microwave at medium high heat until heated through, 6-8 minutes. Mix in cheese stirring until melted. For range top: Cook potatoes, onion, carrot and celery in water until tender. Add consomme and half and half over low heat until hot. Stir in cheese until melted. com/homepages/SylviaRN Notes ********** RECIPE ENDS ******** :German Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix margarine, mustard and garlic. Spread over each slice bread. Cut each slice into thirds. Line bottom and sides of ungreased square baking dish, 8 X 8 X 2 inches, with enough of the bread slices to cover, buttered sides down. Mix cheese, parsley, onion, salt, Worcestershire sauce, pepper and red pepper. Spread evenly over bread slices in dish. Top with remaining bread slices, buttered sides up. Beat eggs and stir in milk. Pour over bread. Cover and refrigerate at least 2 hours, but no longer than 24 hours. Heat oven to 325 degrees. Bake uncovered about 1-1/4 hours or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS; 460 CALORIES PER SERVING. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. These are party favorites, and you can double the recipe easily by. Thaw pastry as directed on package. Heat oven to 425 degrees. Cover 2 cookie sheets with parchment or heavy brown paper. Mix cheese and paprika. Roll 1 sheet of pastry into rectangle, 12 X 10 inches, on lightly floured surface with floured cloth-covered rolling pin. Brush pastry with egg. Sprinkle with 3 tablespoons of the cheese mixture. Press cheese mixture gently into pastry. Turn pastry over. Repeat with egg and cheese mixture. Fold pastry lengthwise in half. Cut pastry crosswise into 1/2-inch strips. Unfold strips and roll each end in opposite direction to twist. Place twists on cookie sheet. Bake 7 to 8 minutes or until puffed and golden brown. Repeat with remaining sheet of pastry, egg and cheese mixture. ABOUT 4 DOZEN APPETIZERS; 48 CALORIES PER APPETIZER -1.00 -1.00 -1.00 cak 14246 Currant Cakes (old-Fashioned Christmas Drop Cakes) Penn Dutch Roll out puff pastry dough into a rectangle 20 by 24 inches. Sprinkle half of the Parmesan evenly over the dough and gently press cheese into the dough with the rolling pin. Fold the dough in half crosswise, roll it out again to 20 by 24 inches, and sprinkle on remaining cheese. Using a sharp thin knife, cut the dough into 1/3-inch strips. Take each strip by its end and twist until evenly corkscrewed. Lay the twists of dough on an ungreased baking sheet, arranged so they are just touching each other; this will prevent untwisting. Set the baking sheet in the middle of a preheated 350F oven and bake until the straws are crisp, puffed brown, 15 to 20 minutes. Remove from the oven, cool for 5 minutes, then cut apart with a sharp knife. Finish cooling the straws on a rtack, then store them in an airtight tin or plastic bag until serving time. They will stay fresh for about 1 week. About 20 straws. Arrange a basketful on the bar when entertaining and watch them disappear! .00 Here's another tough one: Place cheese on tray and serve. Actually cheese for dessert is quite popular in many parts of Europe. About 3-5 different cheeses are plenty to sample. Remember, you don't have to use very much of any particular cheese - they are usually pretty expensive. Cheese: Various cheddars (longhorn, Colby, medium, sharp) Swiss, jack, Muenster, mozzarella, limberburger, blue, port, brie. Spicy/hot 22395 Cut off the top of the pineapple far enough down so that a wide rim is formed. Scoop out the fruit and chop it fine. Blend together the cheeses, chives, 1-1/2 cups of the chopped pineapple, mustard, rum, and salt. Pile mixture into pineapple shell. Serve with Triscuits, toast rounds or squares. Makes about 2 cups. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * These are approximate sizes. Recipe called for 1 small jar of Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. e butter until soft, but not brown. Stir in the f For breakfast, lunch or dinner, cheese toast is something that can always fill the "void". Slice cheese and arrange on bread. Broil for about 4 min. - check it often because it's easy to burn. Sprinkle on Parmesan cheese for an extra touch. Ingredients: Cheese - Swiss, cheddar, jack, or mozzarella Bread - wheat, rye, bagels, tortillas, crackers or muffins Notes ********** RECIPE ENDS ******** s) frozen green 1.00pk Combine cheese, eggs, parsley and salt and mix well. Cut each sheet of phyllo dough in halves, working with one sheet at a time. Keep rest of pastry covered with damp towel until ready to use. Brush with butter and fold each half twice vertically to form narrow strip. Place about 1 tablespoon cheese mixture at one end of each strip. Fold one corner across filling to form triangle. Brush with more butter. Continue folding in triangles, flag-style, and brushing with butter. Place triangles on baking sheets and bake at 350F until pastry is golden, about 15 to 20 minutes. Green onions (with tops), 8.00 1512 sliced (about 1/2 cup) 0.00 1512 Sweet pickle relish 0.33c 1512 Stalk celery, sliced Combine tomatoes, celery, carrots, onion, chicken bouillon and 4 1/2 c water and simmer until vegetables are done and liquid is reduced. Shake together flour with a small portion of milk and add to vegetables with the rest of the milk. Cut the velveeta cheese in cubes and add to soup along with parsley, salt and pepper. Simmer at low temperature till hot. drained 0.00 1512 Head iceberg lettuce, Brown ground beef in skillet; drain. Mix all but biscuits. Pour in 2 quart casserole. Top with bisquits. Bake at 350 for about 20 minutes. .00 1512 (about 3 cups) 0.00 1512 Bacon, crisply cooked and 6.00sl 1512 Crumbled Cook beans according to package directions; drain and reserve 1/2 cup liquid. Melt butter in a 2-quart saucepan; saute onion. Stir in flour and salt until well blended. Remove from heat; stir in milk and reserved 1/2 cup liquid. Heat to a boil, stirring constantly; boil and stir 1 minute. Remove from heat; stir in ham, eggs, cheese, pimiento andparsley. Place beans in baking dish; cover with ham sauce and sprinkle croutons over top. Bake in preheated 350'F. oven 20 to 25 minutes. 4.0 RECIPE BEGINS ******** Title :Viennese Beef Soup Serves :8 KeyWords :Beef Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice sausage. Cook until well browned. Reserve one egg yolk. Combine rest of eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and garlic powder. Make pastry and divide, making on piece slightly larger. Shape into balls. On floured surface, roll out larger ball. Place in deep pie pan. Add filling. Roll smaller dough ball and place on top. Trim edges and fold under. Slit top. Combine yolk with water. Brush top of pie. Bake in preheated 375 degree oven 1-1/4 hours. Let stand 10 minutes. Serve hot or cold. arsley 0.50 ts Dried Thyme Instructions: Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. TO MAKE THE FILLING: combine all the filling ingredients and mix very thoroughly. Heat 4 to 6 quarts of salted water to the boil in a large pot; add 2 tablespoons oil to help prevent pasta from sticking. Add half of the manicotti and cook for 6 to 8 minutes, or until not quite al dente. Stir occasionally with a long-handled fork. Hold a strainer over the pot and use a slotted spoon to remove 1 or 2 manicotti at a time from the boiling water, placing them in the strainer. Shake manicotti free of water over the pot. Spread a clean kitchen towel on the kitchen counter. Place the manicotti side by side on the towel, which will absorb all the remaining moisture. (The shells must be completely dry before stuffing. ) Repeat until all shells are cooked. Cool. Generously butter a baking dish, 13 x 10 inches. Fill each shell with some of the stuffing, letting a little of the stuffing come out on either end. This is best done with a pastry tube and a large nozzle; otherwisew use a regular teaspoon. Lay the stuffed manicotti side by side in the buttered dish and surround them with any manicotti shells you may not have sufficient stuffing for. Pour half the tomato sauce over the shells and sprinkle with 1/2 cup Parmesan cheese. Bake in a preheated moderate oven for 15 to 20 minutes. Heat remaining tomato sauce to serve separately. Serve with additional Parmesan Cheese. 0000011512 0000011512 0000011513 0000011513 0000011513 0000011513 In 4 quart saucepan combine all ingredients. Over medium heat, heat through. 0000011513 0000011513 0000011514 0000011514 0000011514 0000011514 0000011514 0000011514 0000011514 0000011515 0000011515 0000011515 0000011515 0000011515 0000011515 0000011516 0000011516 0000011516 0000011516 0000011516 0000011516 0000011516 Heat the oven to 375 degrees F. Mix the 1 cup of the biscuit baking mix and the milk until a soft dough forms. Gently smooth the dough into a ball on a floured cloth-covered surface after kneading the ball 5 times to mix. Roll out the dough until it is 2 inches larger than an inverted 9-inch pie pan. Ease into the pan and flute the edges. Set aside. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cheesed Zucchini Pare zucchini and cut into 1/4-inch slices. Cook slowly in very little milk slowly to mayo; stir in about half of the cheese and seasonings. Cook over low heat until thickened. Pour over zucchini and sprinkle with remaining cheese. Bake at 400 until top is browned. Or, place under broiler for several minutes until cheese is melted and top browned lightly. Serves 6. White pepper to taste 0.00 Fresh chives, thinly sliced Instructions: * cooked and drained ** (6-8 oz each), baked ** To bake potatoes, scrub thoroughly and prick with a fork. Bake in 425 deg F oven for 40-60 minutes or till done. (or, prick skin of potatoes; place in microwave oven. Cook on 100% power [high] for 14-17 minutes or till done, rearranging once. Let stand for 5 minutes to finish cooking. ) In a small saucepan stir together the milk, cornstarch, mustard, and pepper. Cook and stir till thickened and bubbly. Add cheese, stirring till melted. Stir in mixed vegetables and heat through. Serve warm over baked potatoes. ************************************************************* Per serving: 255 calories, 10 g protein, 39 g carbohydrates, 7 g fat, 22 mg cholesterol, 353 mg sodium, 748 mg potassium. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and Place fillets in a single layer on a greased, shallow oven-to-table type broiler pan; brush with lemon juice. Combine next 6 ingredients in a small bowl and set aside. Broil fillets 4 to 6 minutes or until fish flakes easily when tested with a fork. Remove from oven; spread with cheese mixture. Broil an additional 30 seconds or until cheese is lightly browned and bubbly. Garnish with lemon twists and parsley if desired. n be frozen. Combine the broth and the vegetables in a large sauce pan. Cover and cook over medium heat for 15 minutes or until the vegetables are tender. Melt the butter in a Dutch oven over low heat. Add the flour, stirring until smooth. Cook for 1 minute, stirring constantly. Gradually stir in the milk and cook over medium heat, stirring constantly, until thickened and bubbly. Gradually stir in the vegetable mixture, soy sauce, cheese and chicken. Cook until the cheese melts and the soup is thoroughly heated. Makes 2 1/2 quarts. nTI+TI+TI+TI+TI+TI+TI+TI+TI+SH*SH*SH*TI+TI+UJ,VK-VK-WL.WL.VK-VK-VK-VK-WL.WL.XM/XM/XM/XM/YN0YN0ZO1ZO1ZO1ZO1[P2[O2]O2]N1_N1`N1`N1`N1`N1`N1`N1`N1`N1bP3bP3bP3bP3bP3cQ4cQ4dR5dR5dR5eS6eS6fT7gU8gU8gU8hV9iW:iW:jX;jX;jX;kYn\?o]@p^At`Cu`Dt_Ct_Cu`DvaEwbFydHzeIzeIxcGydH Cut a large "X" across one side of each pouch of vegetables. Place pouches cut-side down in an 8-inch square baking dish. Microwave on high eight to ten minutes. Set aside. Place celery in a 1-cup glass measure and cover with plastic wrap. Mocrowave on high two minutes, or until softened. Empty vegetables and sauce from pouches into same baking dish. Add celery, soup and chicken. Combine well and stir in pimiento gently. Top with croutons. Do not cover dish. Rotating midway through cooking, microwave on high 10 to 12 minutes, or until bubbly hot. Serves :12 KeyWords :Entree Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Cheese may be Monterey Jack or Cheddar Brown meat with pepper, onion and garlic; drain. Add beans, tomato sauce, picante sauce, cumin and salt. Simmer 15 minutes. Spoon small amount of meat mixture in 13x9 baking dish. Top with 6 tortillas. Top with half the remaining meat mixture; sprinkle with cheese, repeat (except for cheese). Cover tightly with aluminum foil. Bake at 350" for 20 minutes. Remove foil and top with remaining cheese. Bake uncovered for 5 minutes. Top with lettuce, tomato, sour cream and additional picante sauce. y Mix 1.00 Bay leaf Instructions: Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Combine the dry ingredients, then stir in the cheddar cheese. Combine the egg with the milk and oil. Stir into the cheddar mixture, mixing until just moistened. Pour the mixture into a greased 9-inch square baking pan. Bake at 425 degrees F. for 20 minutes. Cool slightly and cut into squares, then serve warm. ains when touched. ) Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Punch down dough and divide in half. In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Devide the mixture in half and roll into 2 rolls about 12 inces long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues. Serves 6 to 8. ed) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge f Prepare crepes. Place broccoli in 1 1/2 qt. microwave safe casserole. Cover and microwave as directed on pkg. ;drain. Stir in 1 1/2 cups cheese and the remaining ingredients. Microwave covered on high 1 minute. Spoon onto crepes;roll up. Arrange in square microwave dish,8 x 8 x 2"; sprinkle with remaining cheese. Cover loosely with plastic wrap and microwave on high until cheese is melted,2 to 3 minutes. 4 Servings. low position so that tops of pans will be in center of oven. Heat margarine in 2-quart saucepan over medium heat. Cook leeks and garlic in margarine about 2 minutes. Stir in flour and pepper. Stir in half-and-half and chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in ham, cheese and pine nuts until cheese is melted and soup is hot. Sprinkle with chives. 4 SERVINGS (ABOUT 1-1/4 CUPS EACH); 415 CALORIES PER SERVING. To Microwave: Place leeks, garlic and margarine in 2-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes, stirring after 2 minutes, until leeks are tender. Stir in flour and pepper. Stir in half-and-half and chicken broth. Cover tightly and microwave on high 7 to 9 minutes, stirring after 2 minutes, until mixture is slightly thickened. Stir in ham, cheese and pine nuts. Sprinkle with chives. 1.00ts e 19635 Salt 1.00ts Boil potatoes in jackets. Peel and force through a sieve or ricer. Add salt, pepper, butter, baking powder, and cream. Beat until well blended and butter is melted and absorbed in potatoes. Combine milk, cream cheese and Old English cheese in a saucepan. Heat, stirring, until cheese melts. Add 2 T. at a time to potatoes, beating after each addition until all is used and potatoes are light and fluffy. Stir beaten egg yolks into potatoes and mix well. Beat egg whites until consistency of meringue and fold into potatoes. Pour into a 2-qt. ovenproof casserole, sprinkle with Parmesan cheese, and place in a hot 450 degree oven to brown beautifully (approx. 15 min. ) NOTE: Add 1 t. lemon juice to meringue just before folding into potatoes. You'll like it. 3.12 qt Water 2.00 lg Potatoes, peeled and 0.00 -quartered 3.00 Carrots, peeled and 0.00 -quartered 2.00 Apples, peeled, cored and * The whole wheat muffins should be halved and toasted. Combine the cottage cheese, wheat germ, chiles, and seasonings, blending well. Mound onto toasted muffins. Top with tomato slices and criss-cross with cheddar strips. Broil 3 to 4 inches from the heat until the cheddar melts, about 5 minutes. Makes 6 open faced sandwiches. tions: Best made in large quantities. Recipe therefor serves 12. In a large pot, In a saucepan, melt butter. Add mushrooms and cook gently 2 minutes. Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. Preheat broiler. Toast bread on one side only. Spread cheese and mushroom mixture on untoasted sides. Broil in preheated broiler 3-4 minutes or until melted and bubbling. Cut slices in half and sprinkle liberally with parsley and paprika. Garnish with parsley sprigs, if desired, and serve hot. Add meat and onions to pot again. Add potatoes, carrots, apples and spices. Quantities are approximate, use more, or less, as you wish. Cook gently, covered, for 3 hours. Check occasionally, and add more water as required. Remove coarse spices, and add c * part-skim For crust, mix 3/4 cup of the flour, the yeast, sugar, and 1/4 t salt. Add oil and 1/2 cup warm water (120-130 deg). Beat with electric mixer on low speed 30 seconds, scraping the bowl. Beat on high speed 3 minutes. Stir in as much of the remaining flour as you can. Then, knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (5 minutes total). Shape into a ball. Place in a greased bowl; turn once. Cover; let rise in a warm place till double (about 30 minutes). Punch down. Cover; let rest 10 minutes. On a floured surface roll dough into a 14" circle. Place on a pizza pan sprayed with Pam and sprinkled with the cornmeal. Build up edges slightly. Bake crust in 425 deg F oven about 10 minutes or lightly browned. In a blender combine cottage cheese, egg, Parmesan cheese, basil, garlic, and 1/8 t pepper. Cover; blend till smooth. Spread over hot crust. Cut green pepper into rings. Place atop pizza with mushrooms. Sprinkle with Mozzarella. Bake in 425 deg oven till hot. ********************************************************** Per serving: 224 calories, 15 g protein, 26 g carbohydrates, 7 g fat, 60 mg cholesterol, 356 mg sodium, 212 mg potassium. Combine seasonings with milk and eggs; add flour and cheese; mix until just blended. Pour into well-oiled muffin tins, filling 2/3 full. Do not preheat oven. Place muffin tin in oven, and heat to 450 degrees. Bake 30 minutes, no peeking. Remove from oven; turn off heat. Pierce popovers on 4 sides at right angles. Return to oven (do NOT turn on heat). Allow popovers to dry in oven about 10 minutes. Serve immediately. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Coat the chops with the seasoned flour, and brown in margerine or butter. Heat milk and add cream cheese, garlic salt and 1/4 C Parmesan cheese, mixing well until blended. Place chops in baking dish ( 12x8). Cover with sauce, and 1/4 Parmesan cheese, bake at 325, 50 minutes, or until chops are tender. Enjoy *J* 0 tb Dry sherry 0.50 ts MSG (opt) 2.00 tb Cornstarch and 0.12 c Stock for cornstarch paste 2.00 Egg white sour cream, jalapenos, and picante sauce optional Preheat oven to 400F. Scrub potatoes thoroughly and rub skin with oil. Bake for 1 hour or until done. Allow potatoes to cool to touch. Cut in half lengthwise. Carefully scoop out pulp, leaving 1/4- to 1/8- inch shells. (Save pulp for another recipe). Cut skins in half crosswise and deep fry in hot oil for 32 minutes until lightly browned. Drain on paper towels. Place skins on a baking sheet. Sprinkle with salt, cheese, and bacon. Place under broiler until cheese melts. Serve with sour cream, jalapenos, and picante sauce. il. Add salt, pepper & sugar. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Combine first 5 ingred. in a lg. bowl; make a well in center of mixture. Combine eggs, and milk; add to sausage mixture, stirring just until moistened. Spoon into greased miniature muffin pans, filling 3/4 full. Bake at 350 for 35-40 min. Remove from pan immediately. Makes 2 dozen. Garnish with ham. Serve. Notes ********** RECIPE ENDS ******** ook f Preheat oven to 350 degrees. Grease an 8 inch square pan. Combine ricotta, spinach, Mozzarella, wheat germ, eggs, onion, Parmesan and nutmeg. Spread into pan. Bake 25-30 minutes, until heated through. Let stand 5 minutes before serving. Cut into 2 1/2 inch squares. If desired, sprinkle with additional wheat germ. Microwave directions: Place mixture in a microwavable 8 inch square pan. Cover with plastic wrap; vent. Microcook on HIGH 8-9 minutes, until heated through, rotating dish a half turn after 4 minutes. Let stand 5 minutes before serving. Place each chicken breast half between waxed paper and pound very thin with a mallet or rolling pin to form a "cutlet". Be careful not to pound holes in the meat. Place 1/3 cup cheese in center of each "cutlet"; sprinkle with oregano. Fold sides over to seal cheese, then roll up. Hold in place with wooden toothpick. Combine cornmeal with chili powder on sheet of waxed paper; place flour on another. Beat eggs slightly in a pie plate. Coat the stuffed rolls with flour; dip in egg then cornmeal mixture to coat well. Chill at least an hour. (This much of the preparation can be done ahead). Preheat oven to 350 F. In a large skillet, heat oil until very hot. Quickly brown the stuffed chicken rolls, turning often, until golden. Lift out with a slotted spoon; drain well. Place in a shallow baking pan. Bake 20 minutes or until juices run clear when pierced with a small knife. Serve with guacamole and/or salsa. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] -1.00 Oven Temp:0 In food processor, process cheese, yogurt, lemon juice, and soy sauce until smooth. Stir in remaining ingredients. Use as a spread on crackers, whole wheat bread, or pita crisps, or stuffed into pita pockets. Makes 1 1/2 cups Variations: - substitute shredded Cheddar for the farmer cheese Spread may be made in advance, and refrigerated 3-4 days. ts MSG (optional) 1.00 ts Sesame oil 0.50 ts Tabasco (optional) Instructions: Blanch tomato for half a mi Place slivers of garlic along the bones and the base of the rack. Salt and pepper all over. Heat small amount of oil in a skillet to very hot and quickly brown meaty top side of rack only. Don't allow it to cook or burn. Place rack in a baking dish. While oven is preheating to 350* to 375*, make sauce. SAUCE: Heat to just below boiling point while stirring constantly Use to baste rack and as a sauce to serve with it. I usually doubled the recipe to have enough. Place baking dish on center rack of preheated oven. Pour 1/2 of the sauce over rack of lamb. Cook for about 20+ minutes but usually not more than 25 minutes per pound. Serve and accept the ovations from family and friends. BTW, this sauce makes a very good barbecue sauce. Add the lobsters and let them cool. Remove the lobster meat from the tails and claws. Remove and discard the intestinal tract from each tail. In a medium bowl, combine all ingredients. Stir with a wire whisk until thoroughly blended. Pour into a 1-quart container with a tight-fitting lid. Attach lid. Label with date and contents. Store in refrigerator. Use within 4 weeks. YIELD: About 1 quart Chef's Salad Dressing Mix. aside. In another medium bowl place the cooled couscous, tomatoes, cucumbers, lemon juice, and the remainder of the basil-oil mixture. Toss t Reserve a few strips of meat, chicken and cheese. Mix remaining meat, chicken and cheese, the onions, lettuce, romaine and celery. Mix mayonnaise and French Dressing. Pour over lettuce mixture and toss. Top wit meat, chicken and cheese strips, the eggs and tomatoes. 5 SERVINGS; 380 CALORIES PER SERVING. ap Page http://www. cyberspc. mb. ca/~netdir/rec Equally divide cake cubes and cherries int 6 (6 oz) dessert cups; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, sugar and extracts; process at high speed until smooth, about 2 minutes. Pour over cake into cups; chill until set, about 30 minutes. *substitute: 1 cn (16 ounces) pitted dark sweet Cherries, drained and 1/4 c Syrup reserved Mix reserved cherry syrup and Rum; pour over cherries. Spoon ice cream into serving-size portions onto cookie sheet; freeze. Pour rum over cherries. Refrigerate 4 hours. Just before serving, heat jelly in chafing dish or 1-1/2-quart saucepan over low heat until melted. Stir in cherry mixture and orange peel. Heat to simmering, stirring constantly. Heat brandy in small, long-handled pan or metal ladle just until warm. Ignite and pour flaming over cherries. Serve hot over ice cream in dessert dishes. 8 TO 10 SERVINGS; 300 CALORIES PER SERVING. s :Hamburger Microwave Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Rub the roast with a little salt and pepper. Place it on a rack, in a shallow baking pan. Roast uncovered in a 325 degree oven for about 2 to 2 1/2 hours. Meanwhile, combine cherry preserves, corn syrup, vinegar, salt, cinnamon,nutmeg and cloves. Heat to boiling,stilling frequently. Reduce the heat and simmer 2 minutes more. Add toasted almonds. Keep the sauce warm. When meat has roasted for the above time, spoon enough hot cherry sauce over the roast to glaze. Return to the oven for about 30 minutes more, or till meat thermometer reads 170 degrees. Baste roast with sauce several times during last 30 minutes. Pass remaining sauce with the roast. Cook and simmer 20 minutes. Notes ********** RECIPE ENDS ******** e oil 2.00tb 000010 9407 Red pepper, diced 0.50ea Amaretti cookies, a popular Italian almond-flavored sweet, can be found. Sprinkle 1-1/4 cups of the cookie crumbs in ungreased square pan, 9 X 9 X 2 inches; reserve remaining crumbs. Place cherries in blender or food processor. Cover and blend, or process, until coarsely chopped. Beat whipping cream and cream cheese in chilled medium bowl until stiff. Fold in cherries. Drop by spoonfuls onto crumbs in pan; carefully spread. Sprinkle with reserved crumbs. Cover and freeze at least 6 hours. Let stand at room temperature 15 minutes before serving. Freeze any remaining dessert. 9 SERVINGS; 225 CALORIES PER SERVING. n 10 minutes. Remove beans and paper; bake 15 to 20 minutes or until lightly browned. Let cool. CUSTARD: In food processor or blender, blend egg yolks, cornstarch, gelatin and lemon juice; add boiling water and blend thoroughly. Blend in lemon rind and margarine. Pour in small pan and heat to boiling, stirring constantly, until thickened. Let cool; slightly; stir in sweetener. *if using self-rising flour omit Baking soda and salt. Heat oven to 375 degrees. Grease cookie sheet. Mix flour, sugar, shortening baking powder, baking soda, salt, egg, milk, and vanilla thoroug Stir in raisins and nuts. Drop dough by teaspoonfuls into cereal an roll gently until completely coated. Place 2 inches apart on cookie sheet. Press a cherry into each cookie. Bake about 10 to 12 minutes or until light brown. ABOUT 3 DOZEN COOKIES; 70 CALORIES PER COOKIE. & Oils Choice 19 g carboh Prepare Crepes - except brown only one side. Keep crepes covered to prevent them from drying out. Mix cottage cheese, 1/2 cup sour cream, the sugar vanilla and lemon peel. Spoon about 1-1/2 tablespoons of the cheese mixture onto browned side of each crepe. Fold sides of crepe up over filling, overlapping edges; roll up. Heat margarine in 12-inch skillet over medium heat until bubbly. Place blintzes, seam sides down, in skillet. Cook, turning once, until golden brown. Top each with rounded tablespoon sour cream and about 3 tablespoons pie filling. 6 SERVINGS; 545 CALORIES PER SERVING. wned but still pink on the inside; remove from wok; reserve. Reduce heat to medium; heat remaining oil in wok;add black beans, garlic and ginger. Stir fry 1 minutes. Add soy sauce,sherry, broth and green onions; bring to a boil. Add liver; stir until sauce coats the liver and liver is heated through. Remove from heat and serve immediately. 9409 chopped Preheat oven to 350 degrees. Grease and flour a 9x5x3 inch pan. In a large bowl, combine butter, sugar and eggs; beat with mixer until creamy. Add soda, salt, flour, and buttermilk. Mix on low until blended. Fold in vanilla, cherries, and nuts. Bake 60 minutes. From Ellen Cleary Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine flour, sugar, brown sugar, baking powder and salt. Combine milk, egg and oil; pour over dry ingredients and stir just enough to dampen. Gently fold in cherries and cheese. Pour into greased 9 1/4 X 5 1/4 X 2 3/4 inch loaf pan. Bake at 350F 55-65 minutes or until wooden pick inserted near center comes out clean. Cool on rack 10 minutes; remove from pan. Cool completely before serving. Serve at room temperature, or toasted. vered pot, approximately three hours. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. , 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time mixing well after each addition. Blend in vanilla; pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce oven temperatur to 250 degrees F. , continue baking 25 to 30 minutes or until set. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with pie filling just before serving. 0 Large baking potatoes 3.00ea b 16110 Sour cream 0.50c c 16110 Grated chedder cheese 0.75c d 16110 Finely minced onion 0.25c Heat oven to 350 degrees. Grease square baking dish, 8 X 8 X 2 inches. Beat eggs, milk, flour, granulated sugar and the vanilla with hand beater until smooth. Spread cherries in dish. Pour batter over cherries. Bake 45 to 50 minutes or until puffed and golden brown. Sprinkle with powdered sugar. Serve warm. 6 SERVINGS; 170 CALORIES PER SERVING. 1.00ea h 16110 Chopped chives 1.00ea Heat cherries and their juice to boiling. Remove from heat and add Jello. Stir. Add pinapple, juice and all. Pour in coke and nuts. Pour into an oiled 6-cup mold. Let cool, then refrigerate at least 2 hours or until set. Serve cold. 00c b 16111 Mustard 1.00c c 16111 Salt And Pepper 0.0 Divide ice between 2 tall glasses. Mix carbonated beverage and syrup. Pour over ice. Serve with straws if desired. 2 SERVINGS (ABOUT 3/4 CUP EACH); 115 CALORIES PER SERVING. 16112 Butter 1.00tb b 16112 Flour 1.00tb c 16112 Salt Prepare and bake Cookie Crumb Crust as directed using chocolate wafer cookies. Heat milk and marshmallows in 3-quart saucepan over low heat, stirring constantly, just until marshmallows are melted. Refrigerate about 20 minutes, stirring occasionally, until mixture mounds slightly when dropped from a spoon. (If mixture becomes too thick, place saucepan in bowl of warm water; stir mixture until of proper consistency. ) Gradually stir in liqueur. Beat whipping cream in chilled medium bowl until stiff. Fold marshmallow mixture into whipped cream. Fold in food color. Pour into crust. Sprinkle with grated semisweet chocolate if desired. Refrigerat about 4 hours or until set. 8 SERVINGS; 385 CALORIES PER SERVING. COOKIE CRUMB CRUSTHeat oven to 350 degrees. Mix crumbs and margarine. Press mixture firmly against bottom and side of pie plate, 9 X 1-1/4 inches. Bake 10 minutes; cool. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 425F. Microwave pie crust pouch on DEFROST for 20- 40 seconds, or let stand at room temperature for 15-20 minutes. Remove crust from pouch. Unfold crust; peel off plastic sheets. Press pie crust in bottom only of 13x9 pan, cutting to fit. Press seams firmly to seal. Price crust generously with fork. Bake at 425F for 9-11 minutes, or until light golden brown. Cool. In medium nonstick saucepan, combine cranberries, sugar, corn- starch, and cinnamon; mix well. Stir in water; bring to a boil. Cook and stir over medium-high heat for about 5 minutes or until cranberries pop and sauce is very thick and translucent. Add cherry pie filling; mix well. Cover surface with plastic wrap and refrigerate until cool. In a medium bowl, combine pudding and milk. Stir in rum extract. Blend with a wire whisk until thickened. Spoon over baked crust. Top evenly with cranberry mixture and refrigerate 30-60 minutes, or until set. Serve with whipped topping. *self-rising flour can be used in This recipe. During World War II when food rationing was in effect, this patriotic. Heat oven to 375 degrees. Grease square pan, 8 X 8 X 2 inches. Arrange cherries in pan. Mix remaining ingredients. Sprinkle over cherries. Bake about 30 minutes or until topping is golden brown and cherries are tender. Serve warm and, if desired, with cream or ice cream. 6 SERVINGS; 325 CALORIES PER SERVING. To Microwave: Prepare as directed - except use ungreased 2-quart microwavable casserole or square microwavabl dish, 8 X 8 X 2 inches. Microwave uncovered on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until cherries are tender. tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or margarine in large bowl of electric mixer. Add sugar alternately with juices; beat until well blended. Cut butter into dry cake mix until crumbly; reserve 1/3 cup of mixture. Press remainder into an 8 x 8 x 2 " baking dish, building up about 1/2 " around sides. Spoon cherry pie filling over crumb mixture to 1/2 " of edge of pan. Combine reserved crumb mixture and pecans; sprinkle over fruit. Bake at 350 for about 45 minutes. Serve warm with shipped cream or ice cream. * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. 1.00 Potato; peeled & diced 1.00 tb Butter 2.00 tb Unbleached flour 0.75 c Beef broth 0.50 ts Salt 0.25 ts Pepper 0.00 --------- GARNISH --------- Mix powdered sugar and margarine. Stir in vanilla, milk, cherries and food color. Beat until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 130 CALORIES PER SERVING. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Place the shaved chocolate flakes and the cherries in separate bowls. Cover and refrigerate. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready. s far as hints for the cherries, nothing except cooling them before acing in the ice cream mixture. It does recommend shaving the chocolate th a cheese grater, after you have frozen it. ) ******** RECIPE ENDS ******** Let cake stand at room temperature until glaze sets, about 10 minutes. (Can cover and store at room temperature for up to 2 days. ) Makes 12 servings. Bake ham. Thirty minutes before end of baking, remove from oven. Pour drippings from pan. Score fat surface lightly in uniform diamond pattern. Strain pie filling; set cherries aside. Stir together syrup from pie filling, marmalade, sherry flavoring and orange juice. Pour syrup mixture on ham. Continue baking 30 min longer or til ham is done, basting frequently with glaze. Garnish ham with reserved cherries. About 2 1/2 cups. Donna in NJ 5 minutes, stirring occasionally to distribute frui To be served with cold chicken, turkey, or duck. Drain the cherries, add their juice to the cold cranberry juice and sprinkle the gelatin over. Heat until almost simmering. Remove from heat, stir in the gelatin until it is thoroughly dissolved, and then add sugar, if needed. Pour into a 4-cup mold and cool. Pit the cherries, if necessary. When the liquid is about the consistency of egg whites, spoon in the cherries and chill until set. Serve garnished with watercress and cream cheese balls. Prepare pans. Stir together dry ingredients & add the cherries. Mix eggs, cherry liquid & melted butter. Add the dry mix to the wet mix until just combined. Bake for 15-20 mins at 375oF. Makes 9-10 large muffins. kle with the brown sugar. Bake at 350F, basting occasionally, for about 1 hour or until the apples are tender but retain their shape. Serve warm or at warm temperature. CALORIES: 242 fat 1 gram 0 thawed 0.00 In large mixing bowl, mix flour, oats, sugar, pecans, baking soda and butter. Mix at low speed until crumbly. Reserve 1 1/2 cups of mixture for topping; press remainder into bottom of 9 X 13 X 2 inch baking pan. Bake at 350 F 12-15 minutes. Spoon pie filling evenly over crust. Sprinkle marshmallows and remaining crumbs over top. Return to oven 25 to 35 minutes more, or until topping is golden. Cut into bars when cool. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. Cook gently until vegetables are soft. Adjust seasoning and serve. In mixing bowl stir half of the ice cream until of spreading consistency; spread evenly in pie crust. Top with half of the cherry pie filling. Freeze until filling is partially frozen, about 45 minutes. Stir remaining ice cream to spreading consistency; spread over partially frozen pie filling in crust. Freeze until firm, at least 3 hours. Just before serving, top with remaining pie filling. Garnish with whipped topping if desired. ouffle *substitute: Frozen unsweetened pitted red Cherries, thawed and drained 4 cn (16 ounces each) pitted red Tart cherries, drained. We cannot tell a lie; we love this cherry pie!. Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 735 CALORIES PER SERVING. Did George Washington cut down the cherry tree to make gathering cherries for a pie easier? We'll never know, but in later years George still loved cherries. His wife, Martha, wrote about how to store summer cherries for Christmas tarts, keeping them fresh in a barrel of hay, stored under a feather bed. *substitute: Frozen, unsweetened pitted Tart cherries, thawed and drained Or 3 cn (16 ounces each) pitted red Tart cherries, drained. We cannot tell a lie; we love this cherry pie!. Heat oven to 425 degrees. Prepare pastry. Mix sugar and flour in large bowl. Stir in cherries. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 35 to 45 minutes or until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 505 CALORIES PER SERVING. Did George Washington cut down the cherry tree to make gathering cherries for a pie easier? We'll never know, but in later years George still loved cherries. His wife, Martha, wrote about how to store summer cherries for Christmas tarts, keeping them fresh in a barrel of hay, stored under a feather bed. Pit and puree enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required. ) Preheat the oven to 375F. Oil a 1-quart souffle dish and sprinkle it with sugar. Heat the cherry puree in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot puree until evenly blended. Spoon into the souffle dish and bake for 20-25 minutes. eed Sal These bite-size candy cups make charming gifts. You'll also enjoy using. Heat candy coating in double boiler over hot water until melted. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups. Let stand until hard. Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in remaining ingredients. Refrigerate about 25 minutes, stirring frequently or until mixture is thick and mounds when dropped from a spoon. Place cherry half in each cup. Spoon mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. 24 CANDIES; 95 CALORIES PER CANDY. d, finely 0.00 - chopped (including juice) 0.00 Salt and pepper 2.00 c Shredded cooked turkey Instructions: SAUTE ONION IN BUTTER until softened. Add t Heat semisweet chocolate in heavy 2-quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in margarine. Stir in whipping cream andcherry-flavored brandy. Refrigerate 10 to 15 minutes, stirring frequently, just until thick enough to hold a shape. Drop mixture by teaspoonfuls onto aluminum foil-covered cookie sheet. Shape into balls. (If mixture is too sticky, refrigerate until firm enough to shape. ) Freeze 30 minutes. Heat shortening and chocolate chips over very low heat, stirring constantly, until chocolate is melted and mixture is smooth; remove from heat. Dip truffles, one at a time, into chocolate. Place on aluminum foil-covered cookie sheet. Immediately sprinkle some of the truffles with finely chopped nuts if desired. Refrigerate truffles about 10 minutes or until coating is set. Drizzle some of the truffles with a mixture of 1/4 cup powdered sugar and 1/2 teaspoon milk if desired. Refrigerate just until set. Serve at room temperature. Store truffles in airtight container. 15 CANDIES; 165 CALORIES PER CANDY. htly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. * Garnishes to include Apple slices and/or celery leaves. In medium bowl, pour boiling water over gelatin; stir until dissolved. Add cold water and lemon juice; chill until partially set. Fold in apples, celery and nuts. Pour into lightly oiled 6-cup mold or 9-inch square baking pan. Chill until set, 4 to 6 hours or overnight. Unmold on lettuce leaves and garnish as desired. P61L34I07H*5C(6B)7C)7C)7C*8D(8D(8D+;G+;G*I-?J+?J.@K2BO4AO3CP3CP3EP2FQ3GR5GR9KV;LU:FP/8B %. A good do-ahead recipe, the dessert mellows as it chills. Heat oven to 275 degrees. Butter rectangular pan 13 X 9 X 2 inches. Beat egg whites, cream of tartar and salt in large bowl until foamy. Beat in 1-1/2 cups sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Spread in pan. Bake 1-1/2 hours. Turn off oven and leave meringue in oven with door closed at least 2 hours. Beat whipping cream in chilled large bowl until stiff. Blend cream cheese, 1/2 cup sugar and the vanilla. Gently fold cream cheese mixture and marshmallows into whipped cream. Spread over meringue. Cover and refrigerate at least 12 hours. Cut into serving pieces; top with Cherry-Berry Topping. 12 SERVINGS; 400 CALORIES PER SERVING. CHERRY-B TOPPINGMix all ingredients. =TA_x[v /9a $M("Q/ S> ac< *do not use self-rising flour in This recipe. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches, 2 round pans, 9 X 1-1/2 inches, or 3 round pans, 8 X 1-1/2 inches. Beat all ingredients except egg whites in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Beat in egg whites on high speed 2 minutes, scraping bowl occasionally. Fold nuts and cherries into batter. Pour into pan(s). Bake rectangle 40 to 45 minutes, 9-inch rounds 30 to 35 minutes, 8-inch rounds 23 to 28 minutes or until wooden pick inserted in center comes out clean or until cake springs back when touched lightly in center. Cool rectangle on wire rack. Cool layers 10 minutes; remove from pans and cool completely on wire rack. Frost cake with Cherry-Nut Frosting if desired. 16 SERVINGS; 250 CALORIES PER SERVING. .00 Gingerroot or 1 To 2 ts 0.00 Ground ginger 2.00 c Sliced bok cho Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Stir in cherries, nuts, and food coloring. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 60 CALORIES PER SERVING. BANNER~1 Cream shortening and cream cheese in a large mixing bowl; gradually add sugar, beating until light and fluffy. Add egg; beat well. stir in almond extract. Sift together flour, soda and salt in a medium mixing bowl; add to creamed mixture, beating well. Chill 1 hour. Shape dough into 1 inch balls; roll in pecans. Place 2 inches apart on ungreased cookie sheets. gently press a cherry half in center of each cookie. Bake at 350 degrees for 12-15 minutes. remove to wire racks to cool. Store in airtight containers in refrigerator up to 1 week. Yield 6 dozen to pan in a slow steady stream. Cook just to thicken, 3 or 4 minutes. serve hot Makes 4 to 6 servings Chesapeake Bay Crab Cakes Parsley, lemon wedges, tartar sauce as desired Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 Tbs of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper. Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them. Melt butter together with 2 Tbs of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately. Makes 4 main-course servings, 8 appetizers one, about 35 minutes longer. Serve immediately as is or with Very Hot Cajun Sauce for Beef. *GRATE CHEDDAR CHEESE Mix in numerical order given (1-7). After each ingredient wait a few minutes before adding another. Stir often!! Serve over saltines and add paprika sprinkled on top. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter or margarine and sugar in large mixer bowl. Add eggs and vanilla, blend well. Combine flour, cocoa, baking soda, and salt, gradually blend into creamed mixture. Stir in nut, if desired. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 degrees for 8 to 9 minutes. (Do not over bake. Cookies will be soft. They will puff during baking, flatten upon cooling. ) Cool on cookie sheet until set,about 1 minute. Remove to wire rack to cool completely. Makes about 4-1/2 dozen. 1.00 ds Hot pepper sauce; 0.00 Salt to taste 0.00 Freshly ground pepper Instructions: My note: Remove bones from turkey or chicken before serving and refrigerate or freeze until you have time to prepare the soup. I like to do it the next day, if possible, and make a batch of crackers while the soup is cooking. STOCK: In stockpot or large saucepan, combine bones, water, bay leaf, Raisin Puree is the basis for the dough of this rich-tasting, chewy bar. The combination of orange and chocolate is a classic favorite. We considered cutting the amount of chocolate in the recipe, thereby cut- ting the fat, but in the end we agreed that the extra richness is worth the extra grams of fat. (By Times Food Stylists) Sift together flour, baking powder and salt into large bowl. Stir in oats and brown sugar. Beat egg whites lightly in another bowl. Stir in Raisin Puree. Stir into flour mixture along with chocolate, walnuts, and orange zest just until blended. Spoon in 9-inch-square baking pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 25 to 30 minutes. Cool. Cut into 24 bars. 213 calories; 95 mg sodium; 0 cholesterol; 3 grams fat; 45 grams carbohydrates; 4 grams protein; 0. 5 gram fiber. able choice 5 grams carbohydrate, 11 grams protein, 3 grams fat 137 mg sodium, 32 mg cholesterol Source: The Lighthearted Cookbook by Anne Lindsay, Cdn. Fat grams per serving: Approx. Cook Time: :35 Preheat in 350F oven. Cream butter and 1/4 cup sugar till light and fluffy. Stir in 1/2 cup flour. Put in greased 8 X 8"pan and bake at 350F for 10 minutes. (You may have to press it out to a thin layer. ) Meanwhile, mix remaining 1/2 cup sugar, 2 tbsp flour, salt, vanilla, egg, nuts and coconut. Spread evenly over baked dough. Bake 20-25 minutes or till golden. While warm, cut into squares. s, broccoli, potato, squash or turnip. [NOTE: for a no sugar variation, substitute same amount of white grape juice concentrate or apple juice concentrate for brown sugar. ] In a large bowl, beat brown sugar, honey, first quantity of figs and margarine until creamy, about 3-5 minutes. Add eggs to creamed ingredients and mix until well blended. In a separate bowl, blend baking soda, salt, cinnamon, vanilla, remaining figs, and nutmeg thoroughly, and add to creamed mixture. Add flour, oatmeal, and nuts (optional) and mix 2 minutes on low speed, then 3 minutes on medium speed. Drop by teaspoonfuls on greased cookie sheet and bake at 350 F for 10 to 15 minute according to preference of softer or crunchier cookies. Cabbage; raw, shredded 2.00c 228 Apple; med., diced, unpeeled 1.00 228 Lemon juice 1.00tb *if using self-rising flour Omit baking powder. Heat oven to 350 degrees. Grease rectangular pan, 13 X 9 X 2 inches. Mix brown sugar, margarine, orange peel, orange juice, vanilla and eggs. Stir in flour and baking powder. Stir in dried fruits and walnuts. Spread batter in pan. Bake 20 to 25 minutes or until wooden pick inserted in center comes out clean; cool. Sprinkle with powdered sugar if desired. Cut into 2 X 1-1/2-inch bars. 32 BARS; 115 CALORIES PER BAR. :-1.00 Oven Temp:0 Preheat oven to 325 degrees. Lightly grease and flour 2 large cookie sheets, set aside. In large mixing bowl, beat egg whites until stiff but not dry. Beat in vanilla. Mix together remaining ingredients, fold into egg whites. Drop by rounded teaspoonfuls onto prepared cookie sheets 2 inches apart. Bake 20 to 25 minutes or until golden brown. Cool slightly, then remove. Potato; peeled and diced 1.50 lb Raw or cooked turkey 0.00 - or the meat which is Heat oven to 375-degrees F. Grease baking sheet with Butter Flavor Crisco. Combine Butter Flavor Crisco, light brown sugar, egg, milk and vanilla in large bow. Beat at medium speed of electric mixer until well blended. Combine oats, flour, baking soda, salt and cinnamon. Mix into creamed mixture at low speed just until blended. Stir in raisins and nuts. Drop rounded tablespoonfuls of dough 2 incheds apart onto paking sheet. Bake at 375-degree for 10 to 12 minutes, or until lightly browned. Cool 2 minutes on baking sheet. Remove to kitchen counter. About 2 1/2 dozen cookies. VARIATIONS: HALF-DIPPED COOKIES-Omit raisins & nuts. Bake and cool. Microwave 1 cup Duncan-Hines Dutch Fudge Frosting fo 20-25 seconds, or until smooth and thin. Dip top half of cookie in frosting. Lay on Waxed paper until set. FAVORITE CHIP COOKIES-Omit raisins & nuts. Add 1 cup baking chips to batter. Bake & cool. MAPLE WALNUT COOKIES- Omit raisins. Add 1-1/2 tsp maple flavoring to batter. Bake & cool. Frost top of cooled cookie with mixture of 1 container Duncan Hines Vanilla Layer Cake Frosting and 1 tsp maple flavoring. Garnish with walnut half. . Let cook until there is no liquid left and the sugar begins to turn dark golden brown. Immediately add the cranberries. Lower heat, cover and let cook 5 minutes, or until the cranberries compote. Preheat oven to 250 degrees. Combine cereal, coconut and peanuts in large, small roasting pan. In small saucepan over medium heat, heat brown sugar, butter and corn syrup to boiling, stirring. Without stirring, boil 5 minutes. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bake 1 hour, stirring every 15 minutes. Cool, stirring frequently. Stir in morsels and raisins. Store in airtight container. ********** RECIPE ENDS ******** Bring milk to a full boil; stir in cornmeal slowly. Cool. Add well-beaten egg yolks, melted butter and salt. Add stiffly beaten egg whites. Bake in moderate oven - 375 until done KP_KQ]KP^JP^JO^JO^JN_IM^IM^IM^IM^IM_IM_IM`JMaJMbKNbJNbINbGNaEN_DM^CM^CM^CM^CM_DM`EMaDM`CK_CK_BI`AI_CJaDK Blend ingredients with 1 cup ice in a blender. Pour into a red wine glass. Garnish with a slice of pineapple and a cherry. Prepare coconut milk. Combine flour and salt;dust beef tenderloin steaks. Shake off excess flour and reserve. heat butter and oil in large heavy frying pan over medium heat until hot. Add steaks;pan fry 6 to 8 minutes or to desired degree of doneness, turning once. Remove steaks,keep warm. Reduce heat to medium low. Add reserved flour to pan and cook just until brown,stirring constantly. Stir in peanut butter and curry powder until smooth. Gradually,add coconut milk and cook until sauce comes to a boil and thickens,stirring constantly. Return steaks to pan and turn to coat with sauce. Place steaks on heated platter. Garnish with Kiwi and parsley sprigs. Sprinkle with coconut. Serve steaks with sauce. Makes 4 servings. COCONUT MILK: Bring 1 1/2 cups water to a boil in small saucepan Add 1 cup packed,flaked coconut and simmer,uncovered,5 minutes. Process in blender at high speed for 1 to 2 minutes or until thoroughly blended. Strain coconut milk,discarding coconut. Makes about 1 1/4 cups. w oysters just begin to curl. Add milk, margarine or butter, salt and pepper. Heat slowly until hot; do not boil. For an extra "zip" sprinkle seafood seasoning on each serving. Makes about 6 cups stew. Notes ********** RECIPE ENDS ******** Carefully fold in egg white mixture. Bake in a Rim old fashoned glass with lemon and dip edge in powdered sugar. Stir ingredients over ice and strain into prepared glass. Notes ********** RECIPE ENDS ******** 19428 White rum 3.00tb e 19428 Eggs, separated 4.00 f 19428 Salt ts Salt Toss together chick peas, rice, bell peppers, scallions in a large bowl. Whisk together all the ingredients for the vinaigrette. toss with salad & season to taste. h 19428 Mandarine juice 210.00ml i 19429 Bananas 2.00lg a 19429 Diced red bell pepper Drain chick peas, cover with water in a pot & cook for 60 minutes. Drain & cool. Place in a processor with lemon juice, garlic, oil, tahini & salt & pepper. Blend till smooth adding more water if needed. You should have a thick paste. Check seasonings. Garnish with paprika & parsley. Serve with pita bread. "Entertaining with Cranks" 19429 Fresh ginger, minced 1.00tb e 19429 Scallions, tri * preferably thin egg noodles or whole wheat spaghetti GARNISH: scallion curls, opt. (Slice green part very thin lengthwise. Drop into ice water. Curls will form in about 15 minutes) Boil a large pot of water; cook pasta until al dente. While pasta is cooking, heat oil in a saucepan. Add onion, garlic, mushrooms, and zucchini. Saute until zucchini is tender but not mushy. Stir in remaining ingredients and cook over medium heat, covered, for about 8 minutes. When pasta is done, drain well. Spoon vegetables over pasta. Garnish with scallion curls. VARIATIONS: - add 1-2 t finely minced gingerroot; saute with vegetables : - serve on beds of hot cooked brown rice : - serve on couscous NOTE: Vegans are strict vegetarians who eat neither animal flesh nor animal products, including all dairy products. This dish would fit into a vegan diet. The chick peas and pasta complement each other to form a complete protein. m 1 Lemon juice or wine vinegar 1. Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking nt Corn Tortilla Mix; 0.50 ts Red Chiles; Ground 2.00 tb Onion; Chopped 1.00 ea Egg; Large 4.00 c Chicken Broth 0.50 ts Baking Powder 0.25 ts Salt 1.00 tb Parsley; Snipped 2.00 tb Milk Instructions: * See Shrimp soup or Sowest2 for Casera Sauce Recipe. Notes ********** RECIPE E Cut Eggplant Into 1/2 Inch Dice, Sprinkle With Salt, Place in a Colander, Put a Weight on Top and Leave for 30 Minutes. Rinse Eggplant and Gently Squeeze Out as Much Liquid as You Can. Preheat the oven To 400 F. Saute the Onion in Half the Oil in a Large Saucepan for 10 Minutes. Remove With a Slotted Spoon and Saute the Eggplant Pieces in the Remaining Oil until Crisp and Lightly Browned. Drain on Paper Towels. Put the Eggplant and Onion Into An Ovenproof Dish, Then add the Garlic, Tomatoes, Chick Peas and Pepper. Mix Well. Cover and bake for 40-60 Min. Garnish With Fresh Mint Leaves. dd vegetables and meatballs, simmer, uncovered, until vegetables are tender. Add vermicelli, stir until hot. Posted by : Sue Rykmans. Notes ********** RECIPE ENDS ******** turn 1/4 way and reapeat rolling and folding twice. Sprinkle coating as needed. Chick peas should be overcooked. Reserve liquid. Put chick peas with 1/2 c liquid in blender. Mash well. Blend with other ingredients except sesame paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Add to belnder & mix briefly. Serve sprinkled with paprika & additional parsley & with pita bread. Vera Gewanter, "A Passion for Vegetables" ately. . Marinate chicken breasts 30 min. in salt, pepper, cornstarch,sherry & egg. Heat wok hot & dry. Add oil. When it's just beginning to smoke, add chicken,green pepper & water chest- nuts, stirring 1-2 min. Drain through colander or sieve, reserving 2-3 tbs. Return the reserved oil to wok & add Imperial Sauce & hoisin sauce. Cook 1-2 min. or until thickened slightly. Add nuts,chicken & vegetables, stirring everything together until well coated w/ sauce. Serve. Note: Hoisin sauce is pre-packaged, found in Chinese specialty stores. Made from soybeans, flour,sugar,garlic & chili peppers, it is reddish-brown in color & is creamy & sweet. If it's too thick to spread, thin w/ some sesame oil. FOR A DRAMATIC PARTY DISH; FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours; or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all filling ingredients together. Whip by hand until the mixture holds together very well. Place about 3/4 T filling in the center of each wrapper and bring up the corners so that you have a little "money bag. " Leave the top open so that you can see some of the meat. Blanch the whole chives in very hot tap water just for a moment. Tie one chive around the neck of each dumpling so that it looks like it is wearing a little green belt. Steam in an oiled bamboo steamer for 15 minutes, on high heat. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). the tomatoes & set aside. Slice the white part of the leek into 1/4" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with Place 6 Cups Water And Chicken, Mushrooms, Carrots, Onion in A Large Dutch Oven. Bring To A Boil; Cover. Reduce Heat & Simmer 45 Min. OR Until Chicken Is Tender. Remove Chicken From Broth & Let Each Cool Separately. Discard Bones & Skin. Cut Chicken Into Bite Size & Add To Vegetable Mixture. Cover & Chill 8 Hours. Skim Fat From Broth & Discard. Stir in Poultry Seasoning, Salt, Pepper, Lemon Juice, Hot Sauce & Garlic. Combine 1/4 C. Plus 2 T. Flour & Remaining 1/2 C. Water; Stir Well. Bring Chicken Mixture To A Boil; Stir in Flour Mixture. Reduce Heat & Simmer Uncovered 35 Min. OR Until Thickened. Combine Remaining 1 C. Flour & Baking Powder. Add Milk, Stirring Just Until Dry Ingredients Are Moistened. Drop Batter By Teaspoonfuls Into Boiling Broth; Cover. Reduce Heat And Simmer 15 Min. OR Until Dumplings Are Tender. 4, Fat 3. 7, Carb. 9, Chol. 61, Iron 2. 1, Sodium 317, Calcium 82 Boil chicken. I use some spices to boil in like sage, basil, oregano, rosemary, garlic, and salt. Any spices you like. De-bone chicken. Add soup, milk, Lemon Pepper and chicken to chicken broth. Bring to a boil. Mix milk and Bisquick. (If you have your own dumplin recipe, use it. I use this one for convenience. ) Drop small spoonfulls of mix into broth mixture. Cover 5 min. Uncover 5 min. VERY HOT! Let cool a little. I also use more Lemon Pepper than that. It's to taste. I don't use much salt as the soup has plenty. In skillet, in 1 tablespoon hot margarine, cook chicken 10 minutes or until browned. Remove. In remaining 1 tablespoon hot margarine, cook broccoli and mushrooms until tender and liquid is evaporated, stirring often. Stir in soup, milk and mustard. Heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over noodles. in 13 X 9 X 2 Inch Baking Dish,Mix Sauce, Mushrooms, Sugar, Salt & Pepper. Place Chicken in Dish & Coat With Sauce Mixture. Cover Tightly With Foil & Bake At 350 F. For 30 Min. Turn Chicken Over & Bake, Uncovered, 30 Min. Longer. Place Chicken On Serving Platter. Stir Marsala Into Sauce & Pour Over. n :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix Chicken, Cornstarch, Soy Sauce & Sherry. in Skillet, Heat 1 T. Oil Over High Heat. Stir in Garlic & Ginger. Add Chicken & Stir Fry Until No Longer Pink. Remove. in Remaining Oil, Stir Fry Carrots & Celery 1 Min. Add Green Onions & Stir Fry 30 Seconds. Add Water Chestnuts & Pea Pods. Stir Sauce & Add To Vegetables. Cook, Stirring Until Boiling. Return Chicken To Pan & Heat Through. Sauce: Mix ingredients over medium heat in small saucepan. Pour over chicken. w onion 0.00 Peal and crush head of garlic and combine with vinegar, soya sauce, and crushed peppercorns for marinade. Cut whole chicken into serving size pieces and combine with cubed pork. Cover the pork and chicken with marinade and let stand refrigerated for a mininimum of 30 minutes. If more pronounced flavour is desired, the meat may be left, refrigerated in the marinade for up to 24 hours. Add water to the marinade and meat and simmer, uncovered until meat is tender, approximately one hour. With slotted spone, remove garlic, chicken and pork pieces from the marinade. Save marinade. Heat cooking Oil in a separate pan. Fry the garlic, pork and chicken removed from stew until golden. Drain and discard oil from meat and garlic. Return pork, chicken and garlic to marinade. Simmer for 10 minutes or until sauce is thickened and reduced. Serve with or over rice. e, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Combine Cabbage & Vinegar in Medium Bowl; Toss Gently To Coat. Place in A Shallow 2 Quart Casserole Coated With Cooking Spray. Arrange Chicken Over Cabbage With Thickest Portions Towards Outsideand Cover With Plastic Wrap, Turning Back 1 Corner To Vent. Microwave At High 8 Min. Let Stand Covered 5 Min. Melt Oleo in A 2 Cup Glass Measure. Add Milk, Cornstarch, Dillweed & Bouillon Granules; Stir Well. Microwave At High 3-4 Min. OR Until Thickened, Stirring After 2 Min. Serve With Cabbage On Bottom, Then Chicken And Sauce Over Chicken. Garnish With Dill Sprigs. 204 Cal. Per Chicken Breast Half, 1/2 C. Cabbage & 1/4 C. Sauce. (Fat 5, Chol. ) ring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minu Cut up chicken, remove skin if ya like. Dredge the chicken with flour salt and pepper. Fry the chicken until brown. Slice up a pound of the link sausage. for a hotter sausage, try the Louisiana 'Andouie', if available. After the chicken is browned, place sausage in the same skillet. use a heavy iron one. Brown the sausage, on both sides. Save the grease from chicken and sausage. Fry the tomatoe, onion and okra in about 2 T shortening or oil, until they become tender. Make a roux with 2 ts oil and 2 ts flour, stir and brown over a medium-low heat until the roux is as dark as possible without burning it. Do not burn the roux. just make it real dark. Place chicken and sausage in the roux, stir a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks. 6234 Water Chestnuts, in 1/4s 8.00ea Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. tb Butter 2.00 Stalks of celery diced 2.00 Cloves of garlic, minced 0.50 Sweet red pepper diced 2.00 tb Butter 0.50 lb Mushrooms, chopped 1.00 Large cooking onion diced 2.00 tb Flour 1.00 ts White sugar 8.00 c Beef stock 0.50 ts Basil 0.50 ts Ro * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. Notes ********** RECIPE ENDS ******** stival every year dedicated to nothing but fish, meat, fowl and seafood made with This colorful dish is also very simple to make. Kin Hwa refers to the delicious ham from Jinhua. Chicken, a la Kin Hwa, is traditionally served with the head as a center piece. Clean the chicken, plunge it into a pot of boiling water, immediately turn off the heat and put on a tight lid. Leave the chicken in the hot water for an hour, then take it out and leave it to cool. Carefully remove the meat from the bone but keep the skin on; cut the chicken into 24 pieces. Cut the ham into 24 thin slices. Arrange the chicken and ham slices in alternating overlapping layers on a plate, and steam for 10 minutes. Meanwhile parboil the greens in chicken stock until soft, then arrange them around the chicken and ham. In a little saucepan, warm about half a cup of chicken stock with salt, sugar, monosodium glutamate and cornstarch (corn flour); stir to make it smooth; add sesame seed oil and pour it over the chicken and ham. Serve either as a starter for a banquet or as a main course for an informal meal. ne, cut in half, and skin the chicken breasts. Note: It will take about 20 kumquats to make 1 1/2 cups. Combine cheese & 1/2 tsp tarragon; set aside. Flatten chicken to 1/4 inch thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2 Tbsp water in a small bowl; stir. Combine breadcrumbs & wheat germ in a shallow dish. Dip each roll in egg white mix; dredge in bread crumb mix. Place in a 12x8x2 inch baking dish coated with cooking spray. Bake Heat margarine in 3-quart saucepan over medium-high heat. Cook bell pepper and mushrooms in margarine 3 minutes, stirring occasionally. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk, broth and reserved mushroom liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and pimientos. Heat until hot. Serve over rice. 6 SERVINGS; 625 CALORIES PER SERVING. Mono :-1.00 Oven Temp:0 Heat margarine in a large saucepan and cook onion, celery and carrots over low heat until tender, stirring occasionally. Add flour and cook for 5 minutes, stirring constantly. Do not brown. Gradually stir in chicken broth until blended. Bring to a boil, cover, and cook over low heat 5 minutes. Add green and red pepper, rice and chicken and heat another 5 minutes. Stir in hot half and half. Heat but do not boil. Season to taste with salt and pepper. This soup may be made ahead and frozen ROAST PEPPERS: Place poblano peppers under the broiler and char on all sides. Put in plastic bag and freeze 10 minutes. Remove from freezer, rub off peel, then slit to remove seeds under running water. Preheat oven to 400 degrees F. In a medium saute pan, saute onion, shrimp, and cilantro until the shrimp are almost cooked, about 5 minutes. Place in mixture in a bowl, add the cheese and set aside. TO ASSEMBLE: Lay the four prepared chicken breasts flat, skin-side down. Season with salt and white pepper. Layer each breast with one pepper and 2 to 3 tablespoons shrimp/cheese mixture over pepper. Roll each breast tightly to form a cylinder. Tie each cylinder in 3 places, both ends and in the middle. In a skillet, heat about 1/4-inch of oil. Lightly brown chicken breasts, one at a time, on all sides. Remove from heat, transfer to a oven-proof dish and bake for 10 minutes until golden brown. Remove from oven. Cut strings and slice chicken into 1-inch roulades (rounds). Drizzle a few tablespoons of Creamy Shrimp Sauce onto a plate and arrange the roulades on top of the sauce. Serve warm. Makes 4 servings. TO MAKE CREAMY SHRIMP SAUCE: In a saucepan over medium-high heat, combine shallots and wine. Cook until reduced by three-fourths. Add stock/broth and shrimp and cook until reduced by half. Add the cream and reduce again by half. Whisk in the butter by tablespoons. Cook until butter melts and sauce is well-blended. Remove from heat. Recipe: Cafe Noche, 2409 Montrose Blvd, Houston, Texas -- 1-(713)-529-2409 19582 Cilantro leaves,finely chopp 0.50c a 19582 Garlic clove,lg,fine chopped 1.00 b 19582 Lime juice 2.00tb c 19582 Olive oil 1.00tb Rinse chicken pieces and place in large pot. Add all other remaining ingredients, and pour over chicken to cover. Cover the pot and simmer for 1 hour or until the chicken is very tender. Remove the bay leaves and serve with a small amount of marinade. Serves: 4 (3 oz. pieces of chicken each) 19583 Ricotta cheese 16.00oz a 19583 Cream cheese, softened 16.00oz Directions: Mix all ingredients except french onion rings in casserole and place in oven heated to 325 degrees for 7 minutes. Sprinkle french onion rings on top and bake for 7 more minutes. Eggs 4.00 d 19583 Juice of 1/2 fresh lemon 0.00 e 19583 Vanilla 0.25 Cook and stir onion in margarine and oil in 10-inch skillet until tender. Stir in broth, 1/4 cup almonds, the ground red chiles, vinegar, sugar and cinnamon. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Spoon mixture into blender container; cover and blend on low speed until smooth, about 1 minute. Return sauce to skillet. Dip chicken breasts into sauce to coat both sides. Place skin sides up in single layer in skillet. Heat to boiling; reduce heat. Cover and simmer until done, about 45 minutes. Serve sauce over chicken; garnish with slivered almonds. alt pork 2.00 c Cooked tomatoes 0.00 Salt Instructions: Wash beans. Cover with cold water. Add bacon or salt pork. Cover. Heat to boiling. Marinate chicken in egg whites, cornstarch and 1 tablespoon soy sauce for 30 minutes. Heat 1 tablespoon oil in large fry pan or wok to 300 degrees and stir-fry chicken pieces rapidly for about 1 minute,or until chicken loses pink color. Remove from pan and drain on paper toweling. In same pan, heat 2 tablespoons oil until hot; sprinkle with garlic salt and dash of ginger. Immediately add remaining diced vegetables and stir-fry for 10 to 20 seconds. Return chicken to mixture. Add 2 tablespoons dry white wine and the sauce ingredients. Cook until done, about 6 minutes. Add a little cornstarch mixed with water to thicken if necessary. but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, unc Season and brown chicken in oil (lard, bacon drippings) over med-hi heat. Add sausage (cut in 1/4" rounds) to pot and saute with chicken. Remove both from pot. Make roux with equal parts of oil and flour to desired color (I make a dark chestnut color). Add onions, celery, green pepper, and later garlic to roux, stir continuously until vegetables reach desired tenderness. Return chicken and sausage to pot and cook with vegetables, continuing to stir frequently. Gradually stir in liquid and bring to boil. Reduce to simmer and cook for an hour or more. Season to taste. Approximately 10 minutes before serving, add green onions. Gumbo may or may not be served over rice. Adding sherry at the table is also an option. File may be placed on the table for individuals to add to their gumbo if they wish. 1/4 to 1/2 tsp per serving is recommended. File - a fine green powder that is young dried and ground sassafras leaves, used in gumbo for flavor and thickening. The word file means to twist or make threads. If you put the file directly into the gumbo while it is cooking, that is what you will end up with, a liquid that is rather stringy as you bring your spoon out of the bowl. Ugh! Do it right, let each person add their own at the table. If making roux over very high heat, the oil you use must be free of food particles to avoid burning. If you scorch your roux, even slightly, while you are making it, throw it out, and start over again after you have thoroughly cleaned the pot. When making an okra gumbo, add 4-6 cups of cut okra to trinity, saute, and cook together with roux. ECIPE ENDS ******** 2 2$2(2,2024282<2@2D2H2L2P2T2X2\2`2d2h2l2p2t2x2|2 2034383<3@3D3H3L3P3T3p4t4x4|4 4@5D5H5L5P5T5X5\5`5d5h5l5p5t5x5|5 Fat grams per serving: Approx. Cook Time: :20 In heavy skillet, heat 2 tsp oil over med-high heat, cook apples, onion and thyme for about 4 minutes or just till tender-crisp. Remove to bowl and set aside. Heat remaining oil in skillet, cook chicken, turning once for 2 to 3 minutes or till golden brown. Reduce heat to medium low. Set 1 tbsp apple juice aside, pour remaining apple in skillet along with vinegar. Cover and simmer 6-8 minutes or till chicken is no longer pink inside. With slotted spoon, remove chicken to platter, keep warm. Combine cornstarch with reserved apple juice; stir into skillet and cook over high heat, scraping up any browned bits for 2 minutes or till thickened. Return apple mixture to pan and heat through, season with salt and pepper. Spoon around cooked chicken. from Canadian Living cooking collection Freshly-ground black pepper Instructions: CROUTONS: PREPARATION AND COOKING: For The Croutons, remove and discard the bread crusts and cut br Preparation: Halve chicken breast; lay one half flat and slice through it horizontally. Repeat with other half. Use rolling pin to roll breast meat pieces into very thin slices. Brush lightly with sesame oil. Peel and cut bananas in half to yield two round sections about length of chicken breasts. Beat eggs with milk. Wrap thin piece of chicken around section of banana; dredge with flour; dip in egg mixture. Roll wrapped banana in egg roll wrapper, tucking sides of wrapper as you roll. Seal end of wrapper with flour paste. At this point, you can cover and chill or freeze them until ready to deep-fry. Deep-frying: Heat deep-frying oil in wok until bubbles form around a bamboo chopstick held upright in center of oil. Deep-fry until light brown; drain. After rolls have cooled slightly, slice into 1" sec- tions. Serve. If not serving right away, refry rolls briefly to recrisp, then slice and serve. them into the soup. When soup returns to a simmer, remove it from the h Skin, bone, & halve chicken breasts. Lay chipped beef on bottom of baking dish. Turn ends of breasts under and lay on top of beef. Mix mushroom soup and sour cream and spread over top. Dot with bacon and sprinkle with paprika. Cover with foil and bake in 275 degree oven for 2-1/2 hours. Bernard Mahon eb 1989] Posted by Fred Peters. Notes ********** RECIPE ENDS ******** e 10413 Eggs *3 to 3-1/2 pounds chicken Backs and giblets Can be used to make broth. Nutritional information for broth is located in Chicken and Broth 2. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear. Remove chicken from broth. Cool chicken about 10 minutes or just cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables. Remove skin and bones from chicken. Cut up chicken. Skim fat from broth. Cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use. ABOUT 3 CUPS COOKED CHICKEN; 335 CALORIES PER CUP. c 10414 Salt 0.25ts d 10414 Ground pepper *3 to 3-1/2 pounds chicken Backs and giblets Can be used to make broth. Nutritional information for chicken is located in Chicken and Broth 1. Remove any excess fat from chicken. Place chicken, giblets (except liver) and neck in Dutch oven. Add remaining ingredients and heat to boiling. Skim foam from broth; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear. Remove chicken from broth. Cool chicken about 10 minutes or just cool enough to handle. Strain broth through cheesecloth-lined sieve; discard vegetables. Remove skin and bones from chicken. Cut up chicken. Skim fat from broth. Cover and refrigerate broth and chicken in separate containers no longer than 24 hours, or freeze for future use. ABOUT 3 CUPS BROTH; 40 CALORIES PER CUP. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse cashews in cold water and set aside to drain. Prepare marinade by mixing all ingredients with a fork. Put chicken pieces in a large bowl and pour marinade over, mixing well to coat. Marinate at least 20 minutes. Make sweet & sour sauce by mixing all ingredients and when about to boil add in some cornstarch & cold water mix to thicken. Keep warm. Heat oil in wok. Add cashews and quick fry for 30 seconds, remove and drain. Fry marinated chicken until pieces turn white, drain. Remove all but 2 T. oil from wok and stir fry veggies until onions are clear of color. Return chicken to veggies, mix well, add seasoning mixture (mix all ingredients), add cashews, Stir all well. Remove from heat. Serve with sauce, eggrolls and fried rice. een onion and cheese, if desired. Notes ********** RECIPE ENDS ******** 0000015929 0000015929 0000015929 0000015930 0000015930 0000015930 0000015930 0000015930 0000015930 dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. heat some oil until fairly hot and fry the diced chicken. drain. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. 0015934 0000015934 0000015934 0000015934 0000015934 0000015934 0000015934 0000015934 0000015935 0000015935 0000015935 Dissolve granules in hot water. Stir cornstarch and soy sauce into cold water; set both mixtures aside. Stir fry chicken in oil till opaque. Add carrots and onion, stir fry 1 minute. Add bouillon, cover. Simmer over medium heat 3-4 minutes. Add pea pods, mushrooms and soy sauce mixture. Stir fry till it thickens. Stir in cashews. Serve over hot rice. 0000015937 0000015937 0000015937 0000015938 0000015938 0000015938 0000015938 FOR A DRAMATIC PARTY DISH, FLAME CHICKEN & CHERRIES AT THE TABLE Wash chicken. Pat dry with paper towels. Melt butter in a large frying pan. Brown chicken on all sides. Transfer to crockery pot. Season with salt and pepper. Pour 1/2 cup cherry juice into frying pan. Stir to loosen drippings. Pour over chicken. Add chili sauce and bouillon chubes. Cover. Cook on LOW 6 to 8 hours, or until tender. Remove chicken from pot and keep warm. Pour juices into saucepan. Skim fat. Boil until slightly reduced. Add sherry and remaining cherry juice. Combine cornstarch and water. Stir into juice mixture. Cook until thickened. Add cherries and heat. Arrange chicken on warm platter. Ignite warmed brandy and flame sauce. Spoon flaming sauce over chicken. Makes 10 to 12 servings. 0000015942 0000015942 0000015942 0000015943 0000015943 0000015943 0000015943 0000015944 0000015944 0000015944 0000015944 In medium bowl combine chicken and soy sauce; cover with plastic wrap and let stand at room temperature for 30 minutes. In 9-inch skillet or a wok, heat peanut oil over medium heat; add bell pepper, scallion, garlic, and ginger and saute until vegetables are tender, about 2 minutes. Drain chicken, reserving marinade. Add chicken, a few pieces at a time, to vegetable mixture, stirring after each addition. Add chestnuts, increase heat to high, and cook, stirring constantly, until chicken begins to brown, about 2 minutes; stir in water, sherry and broth mix and bring to a boil. Reduce heat to low and let simmer for 1 minute. To reserved marinade add cornstarch, sugar, sesame oil and pepper and stir to dissolve cornstarch; pour over chicken mixture and, stirring constantly, bring to a boil and cook until thickened. It burrows into the sand and is only to be found on certain beaches and the season in which it can be gathered is strictly limited as is the catch which can be taken Place chickens in large saucepan, cover with water and bring to a boil. Simmer until chickens are tender. Remove chickens from pan and set aside. Remove backbones. Add chopped carrot, celery and onion and simmer 30 minutes. Add chicken stock base and remove from heat. Strain and reserve stock. Melt butter and stir in 1 cup flour until smooth. Add to strained reserved chicken stock. Simmer 5 minutes. Add sherry and lemon juice, salt to taste and, if desired, food color. For dumplings, combine 1 1/2 cups flour, baking powder and 1/4 ts salt in mixing bowl. Cut in shortening until mixture resembles cornmeal. Stir in milk until just blended. Place about 1/2 inch water in saucepan with wire rack that comes 2 to 3 inches above water line. Cover rack with lightly oiled waxed paper, oiled side up. With water gently simmering, drop dumplings by tablespoons onto waxed paper, leaving room in between for expansion. Steam 8 minutes, uncovered, then cover and steam 7 minutes longer. Meanwhile, remove skin from cooked chickens and bone, if desired. Cut in large pieces. Place chicken pieces in casserole. Arrange dumplings on chicken. Cover with sauce nd sprinkle with pea for color. Whip the cream and add just before serving. Serves 4 Notes ********** RECIPE ENDS ******** 9107 Chicken Broth 4.00c Break the cauliflower into small pieces. Combine vegetables in 3 qt. baking dish. Sprinkle with 1T parsley, 2t basil, and the pepper. Combine the bouillon cube and water and pour over vegetables. Make paste of 1T parsley, 1t basil, the garlic powder, and lemon juice. Place the chicken over the vegetables. Spread the paste on the chicken. Cover and bake at 350F for 1 1/2 hrs or until the chicken and vegetables are tender, basting occasionally. Cal: 220; Fat 3/5g. heese In a medium-size saucepan, melt butter over medium heat. Add scallions and cook 2 mintues. Stir in stock and gelatin. Simmer, stirring, until gelatin dissolves. Pour into a food processro. Add chicken,ham and madeira to processor. Process until smooth. Pour into a bowl, cover, and chill until almost set. Meanwhile, beat cream until stiff. Fold whipped cream into chicken and ham mixture and pack into a lightly greased 6-cup mold. Cover and refrigerate at least 2 hours, or overnight, until set. ith the remaining 1 tablespoon vinegar before serving. Each serving provides: 4 V, 1/2 B. Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg. chol. Source: Weight Watchers Magazine, August 1992. Formatted by Joyce Burton. PDPP83A. 00 9109 Beef broth 8.00c 9109 Chicken stock base Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. t :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Blanch lotus seeds, remove reddish brown tip. Wash and soak mushrooms in warm water until soft, about 30 minutes; remove stems; slice in thin matchsticks. Before slicing celery, scrap off stringy back of stalk; slice julienne lengthwise in 1" sections. Slice chicken breast and Smithfield ham (or other pungent pressed ham) in 1" strips. Soup: Heat stock in 3-quart pan or sandy pot. Add ginger, sherry, sugar and salt. Bring to gentle boil, then add lotus seeds, chicken and mushrooms. Simmer soup for 30 minutes. Add celery and ham. Simmer for another 15 minutes. Mix lotus root powder with a little hot stock, then stir into soup. Transfer to heated serving bowl, or serve in sandy pot. Garnish with Chinese parsley. NOTE: Lotus seeds require about 30 minutes in simmering water to soften. Check them before adding ham and celery; simmer longer if necessary. e salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12, 1992] Posted by Fre Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. uce Chinese Kangaroo /vegetarian 8347 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 3103FKapernschnitzel (veal Cutlets With Capers) German emove skin and bones from chicken and cut into bite sized pieces. ash and trim mushrooms and cut in half. In large casserole dish, ombine chicken, mushrooms, whole Garlic Cloves, Wine and dressing. over and marinate in refrigerator overnight. Remove chicken and ushrooms and measure 2 cups of marinade. Pour remaining marinade nto another container. Return chicken and mushrooms to casserole. ix 2 cups marinade with cans of gravy and pour over chicken. Bake at 25 degrees for 1 1/2 hours. Serve hot over rice, potatoes or bis- uits. ote 1: Remaining marinade can be frozen for later use as marinade or barbeque. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 10794 Karen's Herb Oatmeal-Potato Bread 8354 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Thinly slice the chicken breast meat. Bring the chicken stock to a rolling boil and add the chicken and mushrooms. When the soup starts to boil again and all of the ingredients float to the top, remove from the heat. Add the sesame oil and sherry and taste for seasoning. Add salt and pepper if necessary. Serve in individual soup bowls and sprinkle the parsley on top. Serves 2. From The Gazette, 91/02/1 3. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Finely chop the scallions or green onions including a few green tops. ** Oranges should be pared and sectioned, or can be unpared, cut into wedges. *** Avocados should be pared and cut into wedges. Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate. Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour. Spoon chicken mixture onto lettuce. Garnish with oranges and avocados; sprinkle with scallions. (garnish Cook pasta according to directions, chill in ice water, drain. Blanch broccoli in boiling water, chill in ice water, drain. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You might like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. Notes ********** RECIPE ENDS ******** n out onto a rack to cool. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21147 Fried Cabbage Side Dishes Ethnic 34645 Slice bell peppers into 1/4 inch thick strips. In a medium bowl, combine soy sauce, ginger, sherry and skinless chicken. Marinate several hours. In large nonstick skillet, heat oil over medium heat. Add onions and garlic. Cook 3 minutes, stirring frequently. Add peppers, cook 3 minutes. Add chicken and marinade. Cook, stirring frequently until chicken loses it's pink color. Reduce heat to low. Add water. Cover and cook 15 minutes, stirring occasionally. Each serving: 296 Calories, 34g Protein, 12g Fat, 13g Carbohydrates, Luscious. a jelly roll pan or on a cookie sheet with sides. Sprinkle with sugar until berries are covered. Broil, stirring several times for first few minutes, 6-8 inches below burner. (Stirring prevents sugar from crystallizing. ) Continue broiling until berries have popped, this takes several minutes. Pour into a storage container and add generous amount of brandy. Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator. Good with turkey or Chopped fresh parsley Dredge chicken pieces in flour. In a skillet, heat oil on medium and brown chicken on all sides. Meanwhile, combine rice, poultry seasoning, salt, pepper, milk and water. Pour into a greased 13x9x2" baking pan. Top with chicken. Cover tightly with foil and bake at 350 degrees for 55 minutes or until rice and chicken are tender. Sprinkle with parsley before serving. 34653 2 -1 -1 -1.00 -1. For entertaining, this recipe makes a fun presentation when prepared in four individual two-cup clay pots. To season a new sandy clay pot and lid, submerge both in cold water overnight. Rinse with cold water until water runs clear. Drain thoroughly. Put rice and water into a 2 1/2 to 3-quart sandy clay pot; set aside. In 2 separate bowls, cover the mushrooms and lily buds with water until soft and pliable, about 30 minutes. Drain. Cut off and discard mushroom stems; cut caps in half. Cut off and discard hard ends of each lily bud; tie each bud into a knot. Set aside. Using a heavy cleaver, chop the chicken crosswise into 3 pieces cleanly through the skin, meat and bone leaving no jagged chopped bones. Toss chicken with marinade; set aside for 20 minutes. Cut sausages into thin diagonal slices. In a preheated wok add oil, garlic and ginger. Stir-fry over medium heat until fragrant, about 10 seconds. Increase heat to high; add chicken and sausages and stir occasionally until lightly browned, about 5 minutes. Add mashed fermented bean curd to center of wok; toss with chicken mixture. Add mushrooms, lily buds and green onions and stir-fry 30 seconds. Mix cornstarch with chicken stock, wine and pepper to a smooth mixture. Pour into the wok and stir until sauce thickens, about 10 seconds. Remove from heat. Place clay pot over medium-high heat. Boil rice and stir with chopsticks to loosen grains. Continue boiling until surface water is absorbed (about 5 minutes). Pour chicken mixture over rice, cover, reduce heat to low, and cook for 20 minutes. Turn off heat, do not remove lid; let sit for 10 minutes longer. PER SERVING (4 servings): 850 calories, 39 g protein, 84 g carbohydrate, 36 g fat (10 g saturated), 141 mg cholesterol, 777 3 fiber. Marion Cunningham writing in the San Francisco Chronicle, 10/2/9 1. ilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf SEASON CHICKEN BREASTS LIGHTLY WITH SALT,BLACK PEPPER,AND GARLIC POWDER IF POSSIBLE,DO THIS THE DAY BEFORE. NEXT SLICE THE SAUSAGE INTO 1/4 TO 1/2" PIECES. MAKE A ROUX,USING A CAST IRON OR VERY HEAVY SKILLET THAT IS VERY CLEAN. PLACE OIL IN THE SKILLET OVER HIGH HEAT- OIL SHOULD BE AT A STAGE WHERE IT JUST BEGINS TO SMOKE - AND GRADUALLY STIR IN THE FLOWER,USING A LONG HANDLED SPOON. ROUX WILL TAKE THREE TO FOUR MINUTES TO COOK AND MUST BE STIRRED CONSTANTLY SO THAT IT DOES NOT BURN. IF YOU SEE BLACK SPECKS IN THE ROUX,IT HAS BURNED,AND YOU MUST START OVER AGAIN. AS YOU MAKE THE ROUX,IT WILL CHANGE COLOR FROM CREAM TO TAN TO BROWN AND THEN TO DARK RED BROWN. REMOVE FROM HEAT. STIR IN ONIONS,CELERY,GREEN PEPPERS,AND STIRRING CONSTANTLY UNTIL ROUX STOPS GETTING DARKER. BRING TO STOVE ONCE MORE,AND COOK OVER LOW HEAT ABOUT 5 TO 7 MINUTES,STIRRING CONSTANTLY. IN A LARGE DUTCH OVEN,BRING 6 CUPS OF WATER TO A BOIL,AND ADD THE ROUX,STIRRING TO DISSOLVE IT THROUGHLY. CAREFULLY ADD CHICKEN,AND COOK ABOU 30 TO 40 MINUTES OR UNTIL CHICKEN IS COOKED THROUGH. REMOVE CHICKEN AND SET ASIDE TO COOL. DEBONE CHICKEN AND CUT INTO BITE SIZE PIECES. ADD,SAUSAGE,1 CUP WATER,1 TEASPOON BLACK PEPPER,CHOPPED GARLIC AND CAYENNE TO THE POT,AND SIMMER FOR 35 TO 45 MINUTES,UNCOVERED,STIRRING FRENQUENTLY. TASTE AND ADD SALT IF NECESSARY. STIR IN THE CHICKEN AND REMOVE THE GUMBO FROM THE HEAT. SKIM THE SURFACE TO REMOVE FAT THAT SAUSAGE GIVES OFF DURING COOKING. SERVE OVER RICE WITH A TOSSED SALAD AND FRENCH BREAD. MAKES SIX TO EIGHT SERVINGS. of dough the size of a walnut. Roll into smooth balls and place on an oiled tray. Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole. Keep hands oiled during shaping so that dough will not stick. Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 inch). Heat until just warm and place half of the prepared gobegi into oil. Increase heat to 200oC (400oF) as soon as they are added. Heat Oil in a large heavy skillet. Add the garlic and saute until light golden. Remove the garlic and reserve. Prick the sausages in several places and then sear them in the hot oil. Remove and set aside, covered. Brown chicken well on all sides in the same skillet. Remove and set aside, covered. Pour 1 T of the drippings into a large Dutch oven or casserole. Discard remaining drippings or save them for another use. (Do not wash skillet; you will nedd it later. ) Crush the tomatoes with your hands and add them, with their juice, to the drippings. Add the tomato paste, salt, freshly ground pepper, basil and reserved garlic. Simmer, uncovered, for 15 minutes. Add the sausage and simmer, covered, for 20 minutes. Add the chicken, cover, and simmer for 20 minutes more. Meanwhile, deglaze the skillet with the wine. Stir wine into the sauce and simmer for a final 10 minutes. Sprinkle with parsley. Serve with pasta and freshly grated Parmesan Cheese. Mono :-1.00 Oven Temp:0 Season chicken with salt and pepper. In a large skillet heat oil. Add chicken and cook, turning, until browned, about 5 minutes. Remove and set aside. Add sausages to skillet and brown. Remove and set aside. Add rice, green pepper, onion and garlic to skillet; cook, stirring until rice is lightly browned, about 5 minutes. Stir in wine and simmer 2 minutes. Stir in tomatoes, broth, mushrooms, basil, bay leaf and sugar. Return chicken and sausages to the skillet. Reduce heat; cover and simmer 35 - 40 minutes until chicken is tender. Remove and discard fat. ions: * Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 Pierce pastry shell thoroughly with fork. bake in 375 degree oven 10 minutes;remove. In large bowl,toss together chicken,cheese,spinach and onion;spoon into pastry shell. In small bowl,stir together eggs,real mayonnaise,milk,basil and pepper until smooth. Pour over chicken mixture. Bake in 350 degree oven 40 minutes or until golden and knife inserted in center comes out clean. Makes 6 to 8 servings. er. Notes ********** RECIPE ENDS ******** Clean chicken. Prepare stuffing mix following package directions. Stuff chicken, secure wings and legs to chicken body with string. Combine browning sauce, water and bouillon. Place chicken in Tender Cooker, pour water mixture over chicken, sprinkle with paprika. If breast bone is near the top of the cooker, cover with a narrow piece of foil. Cover pot, add regulator and microwave on high for 25 minutes. Let pressure drop, remove chicken and thicken gravy by mixing flour with a little water and microwaving on high for 3 to 4 minutes, stirring at least once. f[fYf_f^ fVfWfQfS f[fYf_f^ fVfWfQfS f[fYf_f^] fVfWfQfS fNfNfO Heat oil over medium heat in 10" skillet. Mix flour, paprika and 1/4 tsp. pepper. Coat chicken with flour mixture. Cook chicken in oil over medium heat 15 to 20 minutes or until brown. Heat oven to 350 degrees. Place chicken in ungreased 2 1/2 quart casserole or square baking dish, 9x9x2". Pour soup over chicken. Toss remaining ingredients. Mound mixture on chicken. Cover and bake 1 hour to 1 hour 15 minutes or until chicken is done. * thinly sliced Cut skinless chicken into 1/2" pieces. place in a bowl; stir in soy sauce and sherry. Let stand 30 minutes. Spray a cold wok or large skillet with Pam; preheat over medium-high heat. Add onion, stir-fry 2 minutes. Add peppers, stir-fry 1 minute. Add mushrooms, stir-fry about 1 minute more or till veggies are crisp-tender. Remove veggies from wok; set aside. Drain chicken, reserving the marinade. Add oil to wok. Add gingerroot; stir-fry 15 seconds. Add half the chicken, stir fry 3-4 minutes till no longer pink. Remove. Stir-fry remaining chicken 3-4 minutes till no longer pink. Return all chicken, veggies, and bamboo shoots to wok; push from center of wok. Stir broth, cornstarch, and 1/4 t pepper into reserved marinade; add to wok. Cook and stir till slightly thickened; toss gently to coat chicken mixture. Serve while hot. ********************************************************************* Per serving: 204 calories, 30 g protein, 7 g carbohydrates, 6 g fat, 73 mg cholesterol, 613 mg sodium, 621 mg potassium. ut milk 0.00 - such as Chaokoh 0.25 lb Chicken breast 0.00 - cut into small chunks 1.00 Lime; juice and grated peel 1.00 4" piece of lemon grass 0.00 - cut into very thin 0.00 - (1/16") slices on the 0.00 - diagonal 3.00 sl Galanga (more if desired) 0.00 -OR substitute fresh ginger *Drained, sliced. Preheat oven to 350F. In a medium size bowl, combine sweet potatoes, brown sugar, cinnamon, nutmeg and milk. Spread around the inside edge of a round 10 in. casserole, forming a ring. In a medium size non stick skillet, heat broth over low heat. Add onion and water chestnuts; cook until tender. Add soup or sauce, chicken and 3 tablespoons water; cook over medium heat until hot, stirring occasionally. Spoon chicken mixture into center of sweet potato ring in casserole. Bake uncovered, 30 min or until bubbling. Cal: 308; Fat: 6g. on grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish. ) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and Preheat oven to 350F. Rinse chicken and pat dry. Heat a medium size non stick skillet over low heat; spray lightly with vegetable spray. Add chicken and cook quickly until browned on both sides. Remove chicken to a medium size shallow casserole. Add vegetables to casserole. In a small bowl combine broth, soup milk, thyme, sage and bay leaf; pour over chicken and vegetables. Bake, covered 1 hour or until vegetables and chicken are tender. Cal: 343; Fat: 9. I also * Chicken breasts should be cut into thin strips. ** Sweet pepper should be cut into thin strips. In large skillet, heat oil and cook chicken with vegetables over medium- high heat, stirring constantly. 10 minutes or until chicken is golden and vegetables are crisp-tender. Thoroughly blend golden onion recipe soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into chicken mixture. Bring to a boil, then simmer uncovered t minutes or until sauce is thickened. Serve over hot rice and garnish, if desired, with sliced green onion and toasted sesame seeds. MICROWAVE DIRECTIONS: Omit oil and degrease ginger to 1/4 t. In 2-quart casserole, heat chicken, uncovered, at HIGH (Full Power) 4 minutes or until almost done; remove chicken and drain. Add vegetables to casserole and heat uncovered 5 minutes at HIGH (Full Power). Thoroughly blend golden onion soup mix, cornstarch, ginger, water, soy sauce and vinegar; stir into vegetables. Heat uncovered 5 minutes on HIGH (Full Power) or until sauce is thickened, stirring once. Return chicken to casserole and heat 1 minute or until heated through. Let stand covered 5 minutes. Serve and garnish as above. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you. . * Use chicken pieces as desired. Fry chicken in olive oil with onions and garlic. When browned on both sides, add tomatoes and water. Boil for 5 minutes. Add bay leaf, salt, saffron, green pepper, paprika, and cornstarch. Cook over medium-low heat for about 15 minutes. Add rice and cook for about 25 more minutes. If rice becomes dry, add more water as needed. Add peas and pimientos and cook for 10 more minutes. um :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. Refrigerate cooked rice until cold. Peel the avacado and slice lengthwise into 1/2 inch-thick strips. Coat with lemon juice, and refrigerate until well chilled. In a large mixing bowl, combine the scallions, olives, chicken and rice. Toss gently just until mixed. In small bowl, mix vinegar, mustard, veg. oil, sugar, and parsley. Whisk together vigorously until completely combined. Just before serving, add the avocado slices to the chicken and rice mixture. Pour on dressing and toss gently to combine thoroughly. Serve sprinkled with toasted nuts and cherry tomatoes. Judy Garnett/pjxg05a +>d2Dc2B_F\uH`xn Rgv^q [jzTcsZdu]gxaizbizcj{gk}io|fnn`ifY`[SZUPWROVQPWPOVOBJ?>F;=D7@G:IPCQXKV[LUZKTZGSYFQWFRXGSXISWKRVKQSMRTNSTRRSQMLNIHJLKOUSY]\^bh]el]jp_io^fl[ekZimZlp]lp]lp]oq Skin and bone chicken breasts. On hard surface, with meat mallet or similar flattening utensil, pound chicken to 1/4 in thickness. In shallow dish, mix together cornstarch, cumin and garlic salt. Add chicken on piece at a time, dredging to coat. In a small bowl, mix egg and water. Place cornmeal in another bowl. Dip chicken, first in egg and then in cornmeal turning to coat. In large frying pan, place oil and heat to medium temp. ; add chicken and cook 2 minutes on each side. Remove chicken to shallow baking pan; place avocado slices over chicken and sprinkle with cheese. Bake in 350F oven about 15 minutes or until fork can be inserted in chicken with ease and cheese melts. Top chicken with sour cream, dividing equally; sprinkle with chopped green onion and red pepper. Sbr\fwcm elo_gfY`]SZWPWRNUPOVONUNBJ?=E: "This is Clinton's favorite entree. Definitely not low-fat, it has wonderful flavor. In a skillet over medium-high heat, heat 1 Tbsp oil. Add the chilies and garlic; saute until garlic is soft. Break up tomatoes and add to chilies along with onions, 1 tsp salt, oregano and 1/2 cup reserved tomato liquid. Simmer uncovered until thick, about 30 minutes. (You can add more reserved tomato liquid if sauce gets too thick too quickly. ) Remove tomato sauce from heat and set aside. Heat 1/3 cup oil in a skillet over medium-high heat until hot. Dip tortillas in hot oil for a few seconds, or just until they become limp. Drain well on paper towels. Fill tortillas with chicken mixture. Roll up and arrange side by side, seam down, in a 9x13x2-inch baking dish. Pour tomato sauce over enchiladas and bake at 350 degrees until heated through, about 20 minutes. Can freeze cooked enchiladas and heat through in oven before serving. Makes 6 servings. Per serving: 980 calories, 51 grams protein, 66 grams fat, 40 grams carbohydrates, 186 milligrams cholesterol, 2204 milligrams sodium. Cloves 0.50ts d 12837 Brown sugar, packed 0.75c e 12837 Nutmeg 0.50ts f 12837 Baking pow Heat 2 tablespoons oil in large pot over high heat. Add chilies and almonds. Saute until chilies darken and almonds are golden, about 2 minutes. Using slotted spoon, transfer chilies and almonds to bowl. Reduce heat to medium. Season chicken with salt and pepper. Add to same pot and brown on all sides, about 5 minutes. Add stock; simmer until chicken is cooked through, aobut 20 minutes. Transfer chicken to another bowl using slotted spoon; cool. Reserve stock in pot. Toast cumin seeds in heavy small skillet over medium-low heat until aromatic, about 1 minute. Mince cumin seeds. Add cumin, chili mixture, tomatoes, quartered onion, garlic, sugar and salt to stock. Simmer until all ingredients are very soft, about 45 minutes. Working in batches, puree stock mixture in blender. Return to pot. Boil until reduced to 4 cups, stirring occasionally, about 20 minutes. Season with salt and pepper. (Can be made 1 day ahead. Chill chicken and sauce separately. ) Remove skin from chicken and discard. Cut meat from bones and shred. Transfer to bowl and combine with 1/2 cup sauce. Set filling aside. Oil two 13X9-inch glass baking dishes. Pour oil into deep skillet to depth of 1/2 inch and heat to 375-degree F. Fry tortillas 1 at a time until softened, about 5 seconds per side. Using metal sapatula, transfer to paper towels. Spread 1 tablespoon sauce over each tortilla. Sprinkle each with 2 tablespoons cheese and 1 tablespoon chooped onion. Place 1/3 cup chicken down center of each tortilla; roll up. Place seam side down in baking dishes. (Can be made 1 hour ahead. Cover. ) Preheat oven to 350-degree F. Pour remaining sauce over enchiladas. Sprinkle with remaining cheese. Bake until heated through, about 20 minutes. Top with creme fraiche, avodado and clinatro. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Notes ********** RECIPE ENDS ******** q 15383 C Coat a large skillet with Pam; place over med heat until hot. Add onion and other vegetables, saute until tender. Remove from skillet, set aside. Place margarine and flour in skillet; cook over low heat 5 minutes, stirring constantly, until mixture is color of a copper penny. Return vegetables to skillet. Add chicken and other ingredients except rice and parsley. Simmer 2 minutes or till thoroughly heated. Serve over hot,cooked rice. Sprinkle with parsley. PER SERVING: 182 calories, 18 g protein, 5 g fat, 15 g carbohydrates, 45 g cholesterol, 1. 5 mg iron, 352 mg sodium, 32 mg calcium. b 15384 Onion, chopped 0.33c c 15384 Milk 2.00c d 15384 Eggs 4.00 e In a medium bowl combine lime juice, mustard, jalapeno and garlic; whisk in olive oil. Add chicken; cover and marinate in fridge 30 minutes to 2 hours. In a medium bowl, combine jalapenos, garlic, onion, tomato, salt and cilantro. Grill or broil chicken 4 to 6 inches from heat 6 to 8 minutes, turning once. Keep warm. Wrap torillas in foil; place in 400 degree F oven for 5 minutes until warmed through. Slice chicken lengthwise into 1/4 inch thick slices; place on warmed tortillas, top with pica de gallo, shredded iceberg lettuce and guacamole, if desired. Fold up bottom edge; fold in sides. c 15385 Eggs, beaten 2.00 d 15385 Milk 2.00c e 15385 Flour 2.00c spices - cayenne pepper, chili powder, pepper, salt optional - chopped lettuce and tomatoes, olives, sour cream, guacamole, salsa A tasty "Tex-Mex" treat that can be garnished any way you like. Slice onions and chopped garlic. Saute onions and garlic in a little oil. Add a sprinkle of chili powder and hot cayenne pepper. Cut uncooked chicken breasts into strips. (Be sure to wash knives and cooking boards very well after cutting the chicken). Slice strips of green and/or red peppers. Add chicken and peppers to the onions, garlic and spices and saute until the chicken is cooked (10-15 min. ) Be careful about burning the pan (this could significantly increase your clean up time). For serving, place the chicken and peppers inside of tortillas. Add sour cream, guacamole, salsa, sliced tomatoes, lettuce, olives or anything else you think would go with it. ning ingredients, cover and cook for 2 hours. Stir occasionally. In skillet, brown chicken breasts in olive oil. Place chicken in crock-pot. Add green onions, garlic, tomatoes, and basil. Cover and cook on Low 7 to 9 hours. Remove chicken and cut into pieces. Return chicken pieces to pot. Stir in cream, egg yolks, and Parmesan cheese. Cover and cook on high 30 minutes to thicken. While sauce is thicken- ing, cook fettuccine according to package directions; drain. Add fettuccine, peas and mushrooms. Cover and cook on high 30 to 60 min. ham will absorb Combine Chicken, Curry Powder, Paprika, Salt, Pepper, & Garlic Mincedin A Medium Bowl & Toss Well. Cover & Chill Mixture 1 Hour. Dissolve Bouillon in Hot Water. Set Aside. Coat A Large Skillet With Vegetable Spray & Add Oil & Place Over Medium Heat Until Hot. Add Chicken Mixture & Cook 3 Min. , Stirring Constantly. Add Green Onions & Cook 2 Min. Stir in Flour & Cook 1 Min. Gradually Add Bouillon Mixture & Cook 3 Min. OR Until Thickened, Stirring Constantly. Stuff Each Shell With About 1/2 C. Chicken Mixture. Arrange in A Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Combine Yogurt, Tomatoes, Water, Cumin & Hot Sauce in A Bowl. Spoon Over Manicotti. Serve Warm. 282 Cal. Per 2 Shells & 1/2 C. Sauce. }(LHu * Fondu Cooking Stock: Directions: Fondue Cooking Stock: In fondue pot, electric skillet or electric wok, combine chicken stock, white wine, lemon slices, garlic, ginger and sugar. Just before serving, heat to simmer. Chicken and Vegetable Tray: Cut chicken into 3/4 inch pieces; place on serving platter. Cut broccoli, summer squash, Swiss chard and sweet pepper into bite-sized pieces; arrange along with mushrooms on a separate platter. Using long fondue forks, spear chicken or vegetables; dip into simmering fondue broth to cook. Cook chicken pieces until no longer pink inside, and vegetables until tender-crisp. Serve with Hot Chilli Sauce and Garlic Sauce for dipping. Garlic Sauce: (For a variation, substitute chopped fresh basil or coriander to taste for the garlic and reduce the parsley to 1 tbsp. ) * 1/2 cup light sour cream or low-fat yogurt or a mixture of both. * 2 cloves garlic, minced. * 1/4 cup of chopped fresh parsley. In a small bowl combine sour cream, garlic and parsley. Hot Chili Sauce: * 1/3 cup water * 2 tbsp. lemon juice or lime juice * 1 tbsp low-sodium soy sauce * 1 tsp granulated sugar * 1/4 tsp hot pepper flakes In a small bowl, combine water, lemon or lime juice, soy sauce, sugar and hot pepper flakes. Directions: Wash them chickens feet. scrub between toes. remove "toe-jam". Rinse in clear water. Wash and de-fat chicken breasts. remove skin and bones. Cut into small pieces. Pat dry with paper towels, and saute in hot oil or butter for a few minutes. Add vegetables. and spices. saute a few minutes more. Stir, make onions soft but not browned. Add a little wine, cook over low heat for a few minutes while you drink a cup of the wine and some of the liquid evaporates. oh, yeah. do not cover skillet. Boil water. add bouillion and dissolve (the bouillion). Throw in the whole mess from the skillet, all meat and vegetables. toss in the feet. bring to a boil and then simmer until the chicken is cooked and tender. Have another cup of wine. in a clean skillet. heat some oil. add some flour, equal measure. maybe 1/4 cup, each. over moderate heat, make a "roux". browning the flour/oil mixture, but do not burn. add to the soup. Cook the whole thing until slightly thickened. remove from heat. add the rest of the wine. cover. let set a few minutes. and serve with cooked rice (maybe add cooked rice to the soup. or seperately). Open a second bottle of wine to serve with the soup. **** RECIPE ENDS ******** Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onio Remove the tenderloin from each half chicken breast and save. Fillet each half chicken breast into two slices to yield 12 pieces. Use flat of meat pounder and lightly pound each piece,inculding tenderloins. Soak all the chicken in milk about 10 mins. Mix breadcrumbs,parmesan cheese,chopped parsley and dredge each slice of chicken in the mixture making sure each slice is well covered. Add oil to a large skillet and quickly braise breasts on each side untill lightly browned. Do not over cook. Place one slice of lemon on top of each breast and place in a lightly buttered baking dish. Remove all but 1 tbsp. of oil from skillet leaving residue from chicken. Add white wine and boil untill liquid is reduced by half. Add lemon juice and chicken broth and boil till reduced by half then pour over chicken breasts. Next drizzle Grand Marnier over each slice of chicken breast according to taste. Bake at 350 F untill liquid begins to bubble between 20-25 mins and your finished. Serve with buttered noodles and any green vegetable. Mix 1 cup flour, the paprika, salt and pepper. Coat chicken with flour mixture. Heat thin layer of oil in 12-inch skillet or Dutch oven. Cook chicken in oil until brown on all sides. Drain fat from skillet; reserve. Add water. Cover and cook over low heat about 45 minutes, adding water if necessary, until juices run clear. Remove chicken and keep warm. Drain liquid from skillet; reserve. Heat 3 tablespoons reserved fat in skillet. Stir in 3 tablespoons flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Add enough milk to reserved liquid to measure 3 cups. Pour into skillet. Heat to boiling, stirring constantly. Boil and stir 1 minute. Return chicken to gravy. Prepare Herb Dumplings. Drop by spoonfuls onto hot chicken (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 20 minutes. 6 SERVINGS; 605 CALORIES PER SERVING. Remove bones and skin from chicken breast. Cut into 1/4" pieces. Toss together chicken cornstarch, 1/2 ts salt and dash white pepper. Heat wok until very hot. Add 1 tablespoon oil and coat sides. Add eggs. Cook and stir until eggs are thickened throughout but still moist. Remove eggs from wok. Wash and thoroughly dry wok. Heat wok until very hot, add 2 tbs oil and coat sides. Add chicken and stir fry until chicken turns white. Add bean sprouts, mushrooms and 1/2 teaspoon salt. Stir fry 1 minute. Remove from wok and drain. Heat wok very hot, add 2 tbs oil, coat sides. Add rice and stir fry 1 minute. Stir in soy sauce and dash white pepper. Add eggs, chicken mixture, green onions with green tops chopped and stir fry 30 seconds. 0.00 -seeded and diced 1.00 sm "waxy" boiling potato, 0.00 -peeled and diced 1.00 ts Ground cumin 1.00 ts Ground pure chili powder 0.75 ts Ground allspice Tenderize round steak. Dip in milk & then flour, salt & pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir & cook until thickened for steak gravy. From New Mexcio bbs. Enjoy! Kevin Wilson MHDT47A oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the hea In a large bowl, toss chicken with salt, parsley, and lemon juice. Set aside for 15 minutes. In another large bowl, combine flour, baking powder, egg, and milk. Stir to blend well. Add flour mixture to chicken and mix well. In a large frying pan, heat 1 inch of oil to 375F. Drop batter by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping. Honey mustard directions 1. Combine mustard and vinegar in a small bowl and set aside for 30 minutes or overnight. In a double boiler over medium heat, stir together mustard-vinegar mixture, eggs, honey, and salt. Cook about 20 minutes until thickened, stirring often. e and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] P Drian and rinse artichoke hearts and corn and let sit in water for about 1 hour. Drain and quarter Artichoke hearts and cut the corn cobs into smaller pieces. Set aside and peel ginger and julienne into match stick size pieces. Let sit in a cup tossed with a little sesame oil. toss Chicken, Artichoke hearts, corn, ginger, mayonaise and soy sauce. (use mayo to your taste) together with salt and pepper. test for taste and add a squeeze of lemon juice and garnish with basil. Serve over a platter of lettice and place tomatoes around the edges. Serve with french bread or a warm bread of your choise and cheese. A nice fruit cup would be good with this. Squab, about 1 lb. each, 4.00 6177 washed, dried and trimmed 0.00 6177 of fat 0.00 Season chicken to taste with salt and pepper. Roll in bread crumbs and saute in 4 tablespoons butter in skillet until cooked through. Meanwhile, blanch spinach in boiling water 1 minute. Drain. Brown half of remaining butter in another skillet and saute spinach until just tender. Remove chicken from pan and add remaining butter. Add minced mushrooms and saute until light brown. Place spinach on platter. Arrange chicken breasts over spinach and cover with mushrooms. Drizzle butter remaining in pan over chicken. Garnish with whole mushrooms, if desired. panish Vegetable Stew With Squash Serves :4 KeyWords :Entree Spanish Vegetarian Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Remove skin from chicken breasts 1. In a saucepan, combine the Grand Marnier, jam, vinegar, Worcestershire sauce, mustard, honey, and red pepper flakes. Simmer over medium-low heat (or put in microwave for 1 min. until the honey and jam are melted. ) Remove from the heat and let cool to room temperature. Place the chicken breasts in a single layer in a shallow glass baking dish. Pour on the marinade and refrigerate, covered with plastic wrap, for at least 4 hours or overnight. If grilling, let the chicken stand at room temperature for half an hour before grilling (see # 3. ) TO BAKE: POUR OFF ALL BUT 3/4 c marinade. Brush additional apricot jam onto to chicken. Cover loosely with foil. Bake at 350 deg. for 45 minutes to 1 hour, basting with marinade every 15 minutes. FOR GRILLING: Prepare a charcoal fire. When the coals are glowing hot with a layer of white ash, grill the chicken breasts 6 to 8 inches from the heat. Baste the chicken with oil and marinade during grilling. Cook for 20 minutes, turning every 5 minutes. Slice and serve hot or at room temperature. Judy Garnett/pjxg05a Raleigh, NC .25ts 2645 Salt 0.50ts 2645 Pepper; as desired 1.00x 2645 Egg yolk Salt chicken an place in large ungreased pan , cut side up. Combine remaining ingredients in saucepan. Place on medium heat an brush chicken with mixture. Place in 350 F. oven and bake 1- 1 1/2 hrs or until tender. Baste every 10-15 minutes. Turn up oven at end to brown. 000001 2646 Skim milk 2.00tb 000002 2646 Chicken stock In Dutch oven or heavy kettle, brown 2 (2-1/2 lb ea) chickens in olive oil until golden brown. Add onion, garlic, salt and pepper. Cover and simmer for 30 minutes. Add tomato (may substitute 1/2 c drained canned tomatoes), and wine and simmer for 30 minutes longer or until chicken is tender. William C. Edmonston 000005 2646 Corn tortillas 4.00 000006 2646 Sweet red pe Cut chicken into 3/4 inch pieces. Combine sherry, soy and sesame oil in a 4-cup microwaveable casserole. Toss chicken in mixture, cover and marinate while preparing other ingredients. In a small boil combine stock, cornstarch, soy sauce, sugar, chili paste; set aside. Prepare garlic, ginger and black beans; set aside. Microwave chicken and marinade, covered at high for 4 to 6 minutes or until chicken is opaque and tender. Stir twice during cooking. Stand, covered, while making sauce. In a 2 cup glass measure, microwave vegetable oil at high for 1 minute or until hot. Stir in garlic, ginger and black beans and microwave, uncovered high for 1 minute or until fragrant. Stir in stock mixture until smooth and microwave at high for 1 1/2 to 3 minutes or until sauce comes to a boil and thickens. Stir once. Drain liquid off chicken, pour black bean sauce over, stir and serve immediately. heese, grated 2.00c 000006 This is a lovely, simple dinner soup. Preparation: Separate thighs, legs and wings from chicken carcass, and chop them into bite-size pieces. Be sure to remove any bone splinters. Chop carcass into several pieces. Drain the mustard green; cut into 2" square pieces. Soup: Put chicken and cold water in large pot. Bring to boil; skim froth and chicken fat; reduce heat to simmer. Simmer for 2 hours. Remove chicken carcass. Add mustard green; simmer another 15 minutes. Transfer soup with pieces and mustard green to serving bowl. Serve. .00 lb Chorizo 7.00 oz Ham, smoked; finely chopped 2.00 Onion, large; finely chopped 1.00 Bell pepper, green; seeded 0.00 - and finely chopped 1.00 Carrot, med; finely chopped 2.00 Garlic clove; minced 1.00 Bay leaf 0.75 ts Thyme, fresh 0.50 ts Cumin, ground 9.00 c Chicken Marinate chicken in mixture of oregano, garlic salt, pepper and vinegar. Meanwhile, combine cilantro, onion, tomatoes, green pepper and chile in blender and blend until smooth. Set aside. Heat oil in skillet, add onion and season to taste with paprika. Cook until onion is tender and golden. Add cilantro sauce and cook 2 minutes. Add chicken pieces and water to cover and cook until chicken is tender, about 45 to 55 minutes. d sausage and cook until almost all fat is rendered. IN A SAUCEPAN, bring the coconut milk, chicken stock, galangal and lemon grass to a boil; reduce and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and reduce to a simmer until tender (about 2 minutes). Add fish sauce, citrus leaves and chiles. Stir in lime juice. Garnish with more chiles to taste and coriander leaves. Serve hot. Meanwhile, cut sausage into thin slices. Add to s In a large saucepan, heat 1/4 cup of coconut milk with the green curry paste. Stir until it is well blended and a thin coat of oil appears on the surface. Add the chicken and continue cooking over medium heat for 5 minutes, stirring constantly. Stir in the remaining coconut milk and the bamboo shoots, fish sauce, and sugar. Cover and simmer for 8-10 minutes, or until chicken is cooked. Remove cover and stir in mint leaves and chili peppers. Cook, stirring for 3-5 minutes. Serve with rice. From Pojanee Vatanapan's Thai Cookbook Simmer until just warmed through. Add shredded spinach. Transfer soup to warmed tureen or individual bowls and serve. Note: This soup is even better when prepared 2 or 3 days ahead. Recipe from Bon Appetit Notes ********** RECIPE ENDS ******** Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of salt, garlic and onion. Fry over medium heat until onion becomes translucent. Add lemon grass and chili. Fry 1 to 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicen is tender. Stir occasionally and add more water if necessary. Makes 4 servings. CARAMEL SAUCE: Mix 1/2 c sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes colour. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar is dissolved. Remove from heat and store in a jar in the refrigerator. . Place the chiles, garlic, and onions in a Combine ingredients for marinade, and marinate chicken for at least 1/2 hour. Mix together ingredients for batter; set aside. In sauce pan, combine ingredients for plum sauce and heat over medium heat, stirring occasionally; set aside, but keep warm. Heat peanut oil in wok or frying pan until very hot, about 400 degrees; deep fry noodles until puffed, about 1/2 minute; drain; set aside. Drain chicken and dip in batter. Deep fry chicken in 350 degree oil for 5 minutes or until golden brown. Place noodles on a plate. Arrange lemon slices around on noodles. Put chicken in center. Pour hot plum sauce over chicken. Serve utes. Stir in the parsley and serve. Notes ********** RECIPE ENDS ******** Baking powder 1.00ts d 10322 Green onions, chopped (green 3.00 PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. h 10322 Salt and pepper to taste 0.00 PREPARATION: Cut chicken into bite-sized pieces. Peel carrots and cut into cubes. Crush garlic. COOKING: Place oil and garlic in skillet. Brown Chicken, stir 5 minutes, cover, reduce heat, and simmer 10 minutes. Add plum sauce celery, ginger, sherry, carrots, sugar salt, pickles and water. Simmer covered for 12 minutes. Add cornstarch-water mixture to thicken gravy. l 10323 Dry yeast 1.00pk Spray a non-stick skillet with vegetable cooking spray. Heat oil and saute chicken. Add onion and garlic, stirring until limp. Add remaining ingredients. Reduce heat, cover, and simmer about 15 minutes. 0.12ts 000003 10323 Honey 2.00tb 000004 10323 Can evaporated milk 13.00oz Pat chicken dry. Heat smaller amount of oil in heavy large skillet or Dutch oven over medium high heat. Add chicken in batches and cook on all sides just until no longer pink (do not brown). Remove using slotted spoon and set aside. Heat remaining oil in skillet. Add sliced onion and fry until wilted and pale brown, stirring constantly to color evenly, about 12 minutes. Stir in almonds, coriander, ginger, cardamom, ground red pepper, cumin and fennel and cook 3 to 5 more minutes. Remove mixture from heat. Transfer half of mixture to processor or blender. Puree with 1/2 of the yogurt and 1/2 of the water. Repeat with the rest of the mixture, yogurt and water. Pour sauce back into skillet. Add chicken to skillet. Place over medium high head and bring to a boil. Reduce heat, cover and simmer until chicken is tender and sauce is thickened, about 45 minutes. Remove from head. Let stand at room temperature for 30 minutes (dish is best refrigerated and reheated). Rewarm over low heat. Transfer to serving dish, garnish and serve immediately. Dozen oysters 6.00 c Milk 4.00 tb Butter 0.50 ts Mace 0.12 ts Salt 1.00 ds Of pepper 0.00 Paprika Instructions: Heat oyster liquor to boiling point. Add oysters and simmer until edges curl. Scald milk; add butter, oysters, liquor, and seasonings. Serve at Brown chicken in butter in skillet. Place in casserole. Add sour cream & sherry (wine) to chicken drippings. Add remaining ingredients and simmer 10 mins. Pour mixture over chicken pieces. Bake 350 for 1 hour. Serve with white/wild rice. (I made this ahead of time, refrigerated it, & then baked ~ delish!) Notes ********** RECIPE ENDS ******** From Justin Wilson's "Outdoor Cooking With Inside Help" Notes ***** Dash EACH: cloves,nutmeg,ground allspice Pound chicken to 1/2" thick. Lightly brown in oil in large skillet, about 2 minutes on each side;drain off fat. Combine remaining ingredients;mix well. Pour over chicken in skillet. Bring to boil. Reduce heat;cover and simmer,gently,10 minutes. Remove chicken to serving platter;keep warm. Cook and stir sauce until slightly thickened,about 3 to 5 minutes. Spoon sauce over chicken. Makes 6 servings. A?4B@5A@6?@7<;7=??AFIEMTIQ^LUcKWiKYlR_uS_wVa|[e Rinse chicken; pat dry with paper towels. Slash meaty parts of chicken two or three times. Place chicken in a shallow non-metal dish and set aside. Put tomatoes, tomato sauce, chili sauce, sugar, Garam Masala, soy sauce, gingerroot, garlic, lime juice and lemon juice in a blender or food processor fitted with the metal blade; process until pureed. Pour over chicken, cover and refrigerate 2 to 3 hours to allow chicken to absorb flavors. Preheat oven to 375 F. Put chicken and the sauce in a roasting pan and cook, uncovered, 45 to 50 minutes, or until tender, basting with sauce 2 or 3 times during cooking. Serve hot, garnished with twists of lime and lemon. 7:~CI Warm large saute pan over range and add oil when hot. Do not use a strong flavored oil and use sparingly. The oil is mostly to coat the vegetables. Add the onions and stir until they become hot. Add the mushrooms and stir well into the onions. When mushrooms become heated add the garlic. Stir very well. After a minute or so ( do not burn the garlic) add the wine to stop the cooking process of the garlic. Add the teriyaki sauce, spices, and green onion to the wine/vegie mixture. Bring to a low simmer and add the chicken. Simmer chicken about 15 minutes on each side, turning once. Occasionally stir the sauce. When sauce and chicken has cooked about 20 minutes, add the tomato sauce and stir in well. When the chicken is done, remove from the sauce. Sauce should be reduced by about half at that point. Add small amounts of arrowroot and stir quickly until gravy like thickness is achieved. Return the chicken to the sauce. Serve sauce over rice. Note on chicken: We used Tyson pre-cooked breast filets with the mesquite grilling and they worked well. If you use an uncooked breast filet, pre-cook it before adding to sauce. as the cooking in the sauce is mainly to mix the flavors. Note on onions: If you can get them use Walla Walla sweet onions. Vidalia onions are also a good choice. If sweet onions are not available, use the mildest onion you can find. Note on wine: This dish does not require an expensive wine, but use a wine that you enjoy drinking. The wine flavor will be a major flavor in the dish. Note on arrowroot: Arrowroot is tapioca ground up to a fine powder. It thickens a dish instantly and adds no flavor to the dish. For dishes like this where flavors of the thickener could change the flavor of the dish, it works very well. minced 1.00 ts Salt 0.25 ts Oregano 0.25 ts Cumin 1.00 c Cheddar cheese, shredded 0.25 c Chopped cilantro Instructions: In a large skillet, melt butter. Sprinkle chicken pieces with lemon juice and let stand 30 minutes. Pat dry. Mix flour, salt and pepper; dredge chicken pieces to coat evenly. In a heavy skillet with a tight lid, heat oil and butter. Cook chicken, sprinkling with any leftover flour mixture, until browned on both sides. Remove from skillet and set aside. Add onion and cook until golden. Add onion and cook until golden. Add curry powder and cook for 2 minutes. Gradually beat in water and cream, cook until thickened. Add chicken stock base and ginger, stir, and return chicken to skillet. Cover and simmer, turning chicken once, for 40 minutes or until chicken in tender. Transfer to heated platter and surround with lime wedges. Serve with rice. heat for 8 to 10 minutes until thick,stirring often to prevent any sticking. Stir in pine nuts. Makes 1 1/4 cups. Note: May be kept refrigerated up to 1 week. n the lid and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix and serve. From an article In 2-quart saucepan, cook onion and celery in butter until golden brown. Add chicken broth, rice, salt and pepper; cover and cook over low heat 20 minutes. Add chicken and carrots; cook 15 minutes longer, or until carrots are tender. Sprinkle with parsley and serve. h 17205 Lemon; yellow zest only 1.00 i 17205 Sugar 0.33 In large Dutch oven, cook bacon over medium-low heat until crisp, about 10 minutes. Remove bacon; set aside. Mix flour, 1/2 teaspoon chili powder and the cayenne pepper. Sprinkle chicken with 1/2 teaspoon salt and the black pepper; dredge in seasoned flour to coat (reserve remaining flour). Cook chicken in Dutch oven over medium heat, turning after 15 minutes, or until brown on all sides. Remove chicken; keep warm. Drain off all but 4 tablespoons drippings in pan and add 4 tablespoons reserved flour mixture; cook over low heat, stirring, until dark brown, about 8 minutes. Add onion, celery, bell pepper and garlic, continuing to stir for 5 minutes (vegetables will remain slightly crisp). Measure liquid from tomatoes and add enough water to make 1 cup; chop tomatoes and add to Dutch oven. 10. Slowly stir in chicken broth, tomato liquid, water, rice, and 1 teaspoon each of salt and chili powder. Return chicken to pan; add Worcestershire sauce and bay leaf. Bring to a boil, reduce heat to lowest setting, cover and simmer 45 minutes, or until rice is done. Sprinkle with crumbled bacon when ready to serve. ccasionally, about 15 minutes. Cool completely. Using electric mixer, beat honey in large bowl until thick and pale, about 2 minutes. Whip cream in another large bowl until stiff peaks form. Fold nuts into cream. Gently fold cream into honey, leaving a few steaks of cream. Cover and refrigerate until well chilled and sl Soft and tender on the inside, crispy on the outside. Mix the salt and 1/2 teaspoon of sesame oil together. Smear the chicken pieces with this mixture and allow to marinate for 10 minutes. Dip chicken pieces into lightly beaten egg. Dust them with flour. Heat the vegetable oil in a pan and lay the chicken pieces into it. Keep swirling the pan so that the pieces won't stick. Saute for 5 minutes on each side. Remove chicken and set on plate. Mix onion, garlic, vinegar, 1 teaspoon sesame oil and chicken broth. Heat and pour over the chicken pieces. If this is properly prepared, the chicken will will be soft and tender on the inside and crispy on the outside. c Dried bamboo shoot tips, 0.00 Soaked and shredded 1.00 Green onion 0.50 c Rice stick noodles, soaked 1.00 ts Thin soy sauce 1.00 pn Sugar 2.00 ts White vinegar 0.50 ts Sesame oil Instru ince Garlic. Cut squashes into 1/2 inch thick slices. Remove bones nd skin from chicken and cut into 1 1/2 inch cubes; place in large owl. Add Paprika and stir to coat. Combine Wine, Oil, rosemary and arlic; pour over chicken. Marinate at room temperature for 1 hour. bout 30 minutes before serving, bring broth to a bOil in a medium aucepan. Stir in rice. Cover tightly and simmer 20 minutes. Remove rom heat and let stand tightly covered until all liquid is absorbed, bout 5 minutes. Stir in Green Onions. Meanwhile, thread chicken and quashes onto skewers. Brush with marinade. Cook 4 to 5 inches from eat, either under the brOiler or on a charcoal grill, for 8 to 10 inutes or until chicken is cooked through. Turn once and baste with arinade during cooking. Arrange kabobs over rice to serve. ing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve. emove bones and skin from chicken breasts and pound out to 1/8 inch hick. Cut Butter into quarters and lay one in center of ea ch chicken iece. Evenly divide Onions and Parsley between breasts. Roll ea ch p into a log and secure with a toothpick. Mix Eggs and Water. Roll a ch log in flour, then dip in Egg and cover with bread crumbs. Wrap n plastic wrap and refrigerate for at least 1 hour or overnight. eep fry until brown, then bake at 375 degrees for 5 minutes. 0.50c In a fry pan, melt butter and saute garlic with lemon juice and seasoning. Using flavorizer, inject breasts with butter mix. (The flavorizer can be purchased at any kitchen supply store. It looks much like the needle a doctor uses for injections, and it's use is also similar. ) Add remaining liquid to eggs and beat. In a separate bowl, combine scallions, cracker crumbs, and Parmesan cheese. Dip breasts in egg mixture, then into cracker mixture. Bake at 350 degrees for 30 minutes. 00qt Dry-roast the almonds and the poppy seeds in a frying pan or under the broiler until the nuts are pale golden, then transfer to a food processor. Grate the coconut into the processor, then blend to a paste. Remove and set aside. Place the onions, ginger and garlic in the processor and blend to a paste. Heat the butter in a large, heavy saucepan, add the onion paste and fry until golden, stirring frequently. Add the chicken and fry to a golden color or until all the moisture in the pan has evaporated. Meanwhile, blend the coriander leaves and mint to a smooth paste. Add all the spices, the salt and the lemon juice and blend together. Add this mixture to the chicken in the pan and fry, stirring frequently, for about 10 minutes so that the chicken is well coated with the spices. Add the coconut mixture and stir in well. Add the yogurt a little at a time to the chicken, stirring continuously to blend it into the mixture. Continue stirring for 3 - 5 minutes and fry until the butter begins to separate. Pour in just enough water to cover the chicken, cover the pan, reduce the heat and allow to cook for another 20 - 30 minutes or until the chicken is really tender. Transfer to a warmed serving dish and serve hot. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * skinned, boned and cut into about 2 inch pieces Grind cloves, cardamom, cinnamon, coriander and cumin seeds with turmeric until you have a powder. Chop garlic and ginger into a paste. Combine both mixtures with yogurt and salt. Add chicken to this mixture and marinate 2-3 hours. Grind poppy seeds, cashews and almonds in a blender or spice mill until you have a powder. Combine with coconut and set aside. Heat ghee in a large skillet and cook onions until golden brown. Add poppy seed mixture and mix well. Put chicken and yogurt marinade into a heavy bottom pot. Add onion mixture, fresh chiles, half the cilantro and 1 1/2 cups water. Cook, uncovered, until chicken is tender and sauce thickens. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Mix together the mozzarella, muenster, 1/2 cup of the parmesan cheese, and 1/4 cup parsley; set aside. In large saucepan, melt butter over medium heat. Add onion, celery, and carrot and saute, stirring frequently, 10 minutes or until soft. Stir in flour and poultry seasoning; cook, stirring, 1 minute. Gradually stir in white wine, then chicken broth and half and half. Stir in salt and pepper. Cook sauce, uncovered, over medium-high heat, stirring frequently until it comes to a boil. Boil, uncovered, 2 minutes. Remove from heat and stir in remaining 1/2 cup parmesan and the chicken. Preheat oven to 350F. Spread 1 1/2 cups of the sauce in a 13 X 9 inch baking dish. Top with 4 of the uncooked lasagne noodles, then top with 1 1/2 cups of the sauce. Sprinkle 1 cup of the cheese mixture in top. Layer 4 more uncooked noodles, 1 1/2 cups of the white sauce, and remaining cheese mixture. Top with sliced mushrooms. Cover with aluminum foil and bake 1 hour 15 minutes. Uncover and bake 15 minutes longer, or until noodles are tender. Sprinkle with chopped parsely, let stand 10 minutes before cutting. dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as n Dredge pork chops in mixture of flour, salt, dry mustard and garlic powder. Brown in oil in large skillet. Place browned pork chops in CrockPot. Add can of soup. Cover and cook on low 6 to 8 hours. (High: 3 1/2 hours). to loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and Melt butter in skillet. Saute chicken livers, chop the livers with pepper and anchovy fillets until well blended. Return mixture to skillet and add stock. Cook over medium heat 5 minutes, stirring frequently. Place mixture on toast. Sprinkle bread crumbs and cheese. Place under broiler for 1 minute to brown. Serves 3. bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Cut livers in half, simmer in melted butter together with seasonings and prosciutto for 5 mins. Remove livers, place them on sauteed bread triangles. Add wine to pan gravy, cook 3 mins. Add remaining butter, mix well, pour over the livers. 4 servings. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pick over the livers to remove and discard tough connecting tissue or blemished portions. Put liver in a bowl and add salt,pepper,bay leaf,thyme,allspice,cumin,cinnamon and cayenne. Heat chicken fat (butter) in heavy skillet over medium heat;add shallots and mushrooms. Cook stirring,until mushrooms give up their liquid. Cook until most of this liquid evaporeates. Add livers and seasonings. Cook,stirring occasionally about 10 minutes. Pour and scrape mixture into food processor or blender. Add cognac and blend to a fine puree. Spoon and scrape mixture into a small serving dish. Smooth the top. Serve slightly cooler than room temperature. Makes 4 to 6 servings. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. In a large frying pan, melt 2 T of the butter over moderately low heat. Add onions and cook until onion i ssoft, about 5 minutes. Add garlic and cook for 1 minute longer. Transfer to a food processor or blender. Melt remaining 4 T of butter in the same pan. Add livers and saute over medium-high heat, tossing, until browned outside but still rosy inside, 3 to 5 mintues. Sprinkle withk salt, thyme, tarragon, pepper, and Cognac. Cook, scraping up any browned bits from the bottom of the pan, for 1 minute. Scrap liver and pan juices into food processor. Puree until smooth. Scrape into a serving bowl or crock. Let cool to room temperater. Cover and refrigerate until cool, several hours or overnight. 0.00 o 15222 Heavy whipping cream 0.50c p 15222 Grand Marnier (orange 2.00ts Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth; there should be a little texture to the sauce. Set aside. Trim the livers of any connective tissue and any greenish spots from the bile duct; cut each one into six parts. Heat the fat in a frying pan, add the liver pieces and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 minutes over high heat. Add the blended ingredients and, still over high heat, cook for about 5 minutes or until the sauce has reduced and seasoned. Adjust seasoning. The Art of Mexican Cooking From the collection of Jim Vorheis v 15222 Powdered sugar 2.00tb w 15222 Grand Marnier (orange 2.00ts x 15222 -liqueur) Chicken Livers with Glazed Apples. Cook chicken livers and onions in margarine in 10-inch skillet over medium heat about 6 minutes, stirring occasionally, until livers are brown. Sprinkle with salt. Push to one side of skillet. Place apples in skillet. Sprinkle with brown sugar. Cook uncovered over medium heat about 8 minutes, stirring occasionally, until apples are tender and glazed. Serve sauce over livers. Garnish with sliced green onion tops if desired. 4 SERVINGS; 205 CALORIES PER SERVING. **** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Soupe A L'ivrogne (drunkard's Soup) Serves :8 KeyWords :Canadian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Directions: In 3 qt casserole, mix together onion and apples and sprinkle with salt and curry powder. Mix well. Arrange chicken skin down over mixture. sprinkle generously with paprika. Bake uncovered at 400 degrees about 45 minutes or until chicken is cooked through. d black pepper Instructions: Servings: 8 to 10 Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Cut corn off cob, and then scrape ears with back of knife to obtain milky pulp in a heavy iron pot, brown the chicken in oil a few pieces at a time, until all sides are done. Add corn, onions and the rest of the ingredients to the pot. Stir mixture frequently while cooking over low flame for 30 minutes. If mixture is too dry, add a small amount of milk. Will serve four. gently for 1 hour. Adjust seasoning with salt and pepper. *Peel and finely puree the garlic. In large bowl combine all the ingredients EXCEPT brown sugar, wine and parsley. Cover and let marinate in the fridge overnight. Preheat oven to 350 degrees. arrange chicken in single layer in shallow baking pans. Spoon marinade over chicken. Sprinkle chicken pieces with brown sugar. Pour white wine AROUND chicken. Bake for 50 min to 1 hour. Basting frequently with pan juices. Serve with noodles or rice. Sprinkle with parsley. Serve sauce (remaining juices) on the side. This sounds 'weird', but I guarentee it is delicious. Can be served hot or cold. This recipe was adapted from THE SILVER PALATE COOKBOOK, authors Julee Rosso and Shiela Lukins. my daughter has served this many times to guests who don't like 'olives or prunes'. Serve on the side 3 0000015214 0000015214 0000015214 0000015214 0000015215 0000015215 0000015215 0000015215 0000015215 0000015215 0000015215 Wash chicken under cold water; dry well on paper towels. On sheet of waxed paper, combine flour, salt and pepper; mix well. Roll chicken pieces in flour mixture, coating evenly. In a 5-quart Dutch oven, slowly heat the olive oil and 2 tablespoons butter. Add chicken pieces to hot fat in a single layer; saute on all sides, turning with tongs, until nicely browned - 10 minutes. Remove chicken as it browns. Brown rest of chicken; remove and set aside. Add the garlic, thyme, basil and parsley to Dutch oven. Saute herbs, stirring, over medium heat 5 minutes. If using fresh tomatoes, scald in boiling water; peel skins. Cut tomatoes in quarters; add to Dutch oven. (if using canned tomatoes, add with liquid. ) Add tomato paste, sugar, Tobasco and 3/4 cup of the wine. Stir to mix well. Place chicken in sauce. Bring to boiling; reduce heat; simmer, covered, 40 minutes. Meanwhile, wash mushrooms; slice through stem, 1/4 inch thick. In 2 tablespoons remaining butter in small skillet, saute mushrooms about 5 minutes, stirring. Add sliced mushrooms to chicken; cook, covered, 10 minutes longer. About 10 minutes before serving, drain chicken livers on paper towels; halve. Saute livers, chopped onion and chopped mushrooms in 2 tablespoons hot butter, stirring, about 5 minutes. Mash with fork; add 1 tablespoon soft butter; mix well. Cut toast with heart-sharp cutter; spread with remaining butter, then with liver mixture. Stir 1/4 cup wine into sauce. Arrange chicken, with sauce and toast, on a platter. Sprinkle with parsley :Soupa Fakes Serves :2 KeyWords :Vegetarian Greek Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Remove skin from chicken, cut chicken into parts. Combine cumin, chilli powder, lime juice, garlic and 1 T oil in a bowl. Marinate the chicken for 20 minutes. Heat remaining oil in a heavy skillet, brown chicken on all sides. Add marinade; tequilla and water. Cover skillet and poach gently until chicken is cooked through, about 25 minutes. Transfer chicken peices onto a platter. Reduce sauce over high heat until of a good coating consistency and pour over chicken. Garnish with cilantro leaves. Serve with rice. ingredients are tender (takes about an hour or so) Serve when thick. Notes ********** RECIPE ENDS ******** Preheat oven to 350. In a large bowl, combine brown sugar and butter; mix well. Beat egg and add to creamed mixture; mix well. Add cocoa and mix. In a separate bowl, measure flour and baking soda. In a hot no-stick pan Dust chicken cutlets w/flour and saute in oil until golden brown on both sides. Do it quickly and lightly. Remove from skillet and set aside. Add 1/2 cup dry Marsala wine to the pan and scrape up the brown bits that are on the bottom. Add 1/2 cup chicken stock and mix very well, reducing the liquid in the pan by about 1/ 3. Return chicken to the pan and heat through; about 2 minutes. Serve. A few T of butter could be incorperated; but I hardly ever do. it does make the dish a bit richer. es have cooled, frost with chocolate icing. Yield: 3 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer Notes ********** RECIPE ENDS ******** eat and eggs, again mixing everything well. Mix in the bean sprouts, toss everything together, and serve. Pass around extra chopped s Flatten chicken breasts between sheets of waxed paper to thickness of 3/8 inch, using meat mallet or rolling pin. Mix cheese, breadcrumbs, minced parsley, salt and pepper in large bowl. Whisk egg with milk in medium bowl to blend. Dip chicken into egg, then into breadcrumb mixture, coating completely and pressing to adhere. Shake off excess breadcrumbs. Heat oil in heavy large deep skillet to 375 degrees. Add chicken and cook until golden brown and cooked through, about 4 minutes per side. Using tongs, transfer to paper towels and drain. Transfer chicken to platter. Melt butter in small saucepan. Mix in lemon juice and pour over chicken. Garnish with lemon wedges and parsley sprigs. *** My notes: I found that 3/4 cup each parmesan and breadcrumbs makes too much coating for 4 chicken breasts, so I reduced the amounts to 1/2 cup each- which is still about enough for 6 breasts. I use Bertolli Extra Light olive oil for frying, and just enough to cover the bottom of the skillet. Combine Breadcrumbs & Wheat Germ; Set Mixture Aside. Trim Excess Fat From Chicken. Place Chicken Between 2 Sheets Waxedpaper & Flatten To 1/4 Inch Thickness, Using A Rolling Pin OR Meat Mallet. Dip Chicken in Milk, Dredge in Bread Crumb Mixture. Coat A Large Skillet With Cooking Spray. Add Oil & Place Over Medium Hot Heat Until Hot. Add Chicken To Skillet & Cook Until Browned On Both Sides. Drain On Paper Towels. Pour One Third Of Tomato Sauce in Bottom Of A 13 X 9 X2 in. Baking Dish Coated With Cooking Spray. Place Chicken Breasts in Dish. Pour Half Of Remaining Tomato Sauce Over Chicken; Sprinkle With Parsley, Basil, Oregano, Pepper, Garlic & Cheese. Top With Remaining Tomato Sauce. Bake At 350 For 30 Min. gin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 DIRECTIONS: Combine chicken, celery soup, mushrooms with liquid, celery, green pepper, steak sauce and marjoram in a large skillet. Heat slowly until bubbly hot, about 10 minutes. Turn into a 4-cup shallow baking dish. Prepare piecrust mix, following label directions, adding dillweed with wa- ter. Roll out to fit top of baking dish; cover pie; turn edge under, flush with rim; flute. Cut a 6-inch "X" in center of pastry. Fold corners back. Bake in a very hot oven (450^F. ) for 20 minutes or until crust is golden brown. Let stand 10 minutes before serving. 0.00 --------- --------- 3.00 Corn tortillas, cut into 0.00 2-inch-long 1/4-inch-wide 0.00 Strips 0.00 --------- --------- 1.00 c Diced cooked chicken 1.00 Avacado, peeled, pitted, 0.00 Diced 1.00 c Shredded cheddar cheese 0.00 Sour cream 0.00 --------- ------ In small bowl, combine 3/4 c salsa and sour cream. Spread tortilla chips on baking sheet. Layer salsa mixture, chicken, and cheese onchips. Broil 2 to 3 minutes, or until cheese melts. Spoon remaining salsa over cheese. il in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay Place chicken and vegetable in 4 qt. casserole. Sprinkle with pepper. Add tomatoes, garlic powder, bouillon powder, and water. Sprinkle with dill. Cover tightly and bake at 350F for 2 hrs. Stir after 1 hr. The flavour continues to develop as the casserole stands. Cal: 240, Fat 4/5g. (Can be prepared 1 day ahead. Cover and refrigerate. ) Heat remaining 1/2 cup veg In a 5-qt casserole combine chicken, 4 cups hot water, celery, carrots, basil, rosemary, pepper and salt. Microwave at High 30-40 minutes, or until chicken falls easily from the bone, stirring twice during cooking. Remove chicken from the bones. Discard bones and skin. Dice meat and return to caserole. Add 2 cups hot water and noodles. Cover. Microwave at High 8-10 minutes, or until water boils. Then, Microwave at High 7-10 minutes, or until noodles are tender. PER SERVING: 111 calories, 274 mg sodium, 6 mg cholesterol Exchanges: 1 veg, 1 1/2 low fat meat S ******** q-M~*J{-K|'Ev ;m%@r*Cu"8l Pour oil into soup pot; add onion and cook 5 minutes. Add broth bouillon cubes, garlic, thyme, soy sauce, salt, parsley, basil, and carrots. Cover and bring to a boil; reduce heat and simmer 30 minutes. Stir in noodles and cook uncovered 10 minutes; add chicken. In separate bowl, stir arrowroot into yogurt; blend well. Add to soup, stirring as needed. Increase heat to boiling and allow soup to thicken a little. Garnish with chopped green onions. These are also better than the Colonel's because there is no grease. Wash chicken then cut it into bite sized pieces. Use the same technique as in the Crispy Non-Fried Chicken: place bread crumbs and chicken in a plastic bag and shake. Bake the chicken at 350 for 30-45 min. The key to serving this meal is in the sauces for dipping the chicken. Here are some examples: Honey and Mustard; Barbeque Sauce; Lemon wedges; Ketchup. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Arrange rice on serving platter; top with chicken and velveeta cheese spread salsa dip. Garnish with bell and jalepeno peppers. Makes 4 servings s, diced 2.00 lg Carrots, sliced 2.00 c Water 0.50 ts Salt 1.00 ts Thyme leaves 1.00 tb Worchestershire sauce 1.00 lg Can evaporated milk 1.00 cn Whole kernel corn 1.00 tb Chopped parsley Instructions: Servings: 4 In heav Use as much sliced or cubed chicken or turkey as desired. Partially cook frozen green beans. Arrange 2/3 c Pepperidge Farm Seasoned Stuffing, green beans, and almonds in layers in greased, shallow casserole. Pour over all milk. Moisten 1-1/3 c Stuffing with 1/4 c hot water and 2 T melted butter. Spread over casserole. Bake in hot (400 degree) oven for 30 minutes or until hot and bubbly. Bernard Mahon nd corn. Heat to boiling. Combine bread crumbs and parmesan cheese. Dip chicken in egg and coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3 min. on each side. Combine next three ingredients. Pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 min. Sprinkle with mozzarella cheese, cover and cook until cheese melts. yle. Place on greased baking sheet. Bake in 350 F oven for 30 minutes, covering loosely with foi * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved lengthwise. ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. with almonds and onions. Notes ********** RECIPE ENDS ******** * chicken breast, (about 2 1/4 pounds total), skinned, boned, and halved ** 1/2 of a 10-ounce package frozen chopped spinach, thawed and drained In a small mixing bowl combine cheese and Italain seasoning. Roll chicken pieces in cheese mixture to coat lightly; set remaining cheese mixture aside. ARRANGE pieces in an 8x8x2-inch baking dish. In a small saucepan cook onion in hot margarine till tender. Stir in flour; add milk all at once. Cook and stir till bubbly; stir in drained spinach and pimiento. Spoon spinach mixture over chicken; sprinkle with remaining cheese mixture. Bake, uncovered, in a 350F oven for 30 to 35 minutes or till tender. Combine bread crumbs and parmesian cheese. Dip chicken in egg and coat. Preheat skillet to 350 degrees. Add butter and cook chicken 3 min on each side. Combine next three ingredients. Pour over chicken. Reduce heat to 220 degrees, cover and cook 25-30 min. Sprinkle with mozzerella cheese, cover and cook until cheese melts. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine chicken (which has been finely chopped), Neufchatel, onion, sherry, mayonnaise, lemon juice, hot sauce, and nutmeg in container of electric blender; process until smooth. Transfer mixture to a 2 cup mold coated with cooking spray (Pam). Cover, and chill overnight. Unmold onto a serving plate. Sprinkle with paprika. Garnish with parsley sprigs, if desired. Serve with Melba toast rounds or unsalted crackers. Yield: 1 3/4 cups (28 calories per Tablespoon. ) l and add other ingredients, Dice pepperoni into 1/4" cubes. Cook in frying pan over medium heat until mostly degreased. Remove from pan and set aside. Cut chicken into bite-sized pieces. Season flour and toss chicken pieces until coated. Brown in pepperoni fat (and olive oil, if needed). Set aside. Stir tomoto sauce and remaining flour together in pan. Stir in chicken and pepperoni. Add 1/3-1/2 cup water to cover meat. Allow to simmer 30-45 minutes or until chicken is tender. Serve over a bed of pasta. IN A SMALL BOWL,MIX TOGETHER THE TOMATOES,RAISINS,GREEN CHILIES,SUGAR,CINNAMON,SALT ,CUMIN,AND RED PEPPER AND SET ASIDE. IN A LARGE FRYING PAN,PLACE THE OIL AND HEAT TO MEDIUM HIGH. ADD THE CHICKEN AND COOK,TURNING,ABOUT 10 MINUTES OR UNTIL BROWN ON ALL SIDES. ADD THE ONION AND COOK,STIRRING 2 TO 3 MINUTES OR UNTIL SLIGHTLY TENDER. DRAIN OFF EXCESS FAT. ADD THE TOMATO MIXTURE;COVER,REDUCE THE HEAT T MEDIUM,AND COOK ABOUT 15 MINUTES OR UNTIL CHICKEN IS FORK TENDER. UNCOVER A COOK FIVE MINUTES LONGER. SERVE CHICKEN AND SAUCE OVER HOT COOKED RICE. SPRINKLE WITH ALMONDS. MAKES FOUR SERVINGS. *** RECIPE ENDS ******** * boned, skinned and pounded to 1\4" thick ** slice one thinly and squeeze the other of its juice Cut boned, skinned, pounded chicken breasts into eight serving pieces (4 chicken breasts will serve 6 people as it is better to have some leftover than not enough). Melt butter in non-stick pan. Add vegetable oil and heat till sizzling. Quickly saute garlic in oil and remove piece of garlic before it gets brown or it will taste bitter. Quickly saute over medium high heat the flattened chicken breasts. Sprinkle with freshly ground black pepper and the juice of the one lemon. (DO NOT SALT NOW. ) When you turn the chicken breast portions, also place in pan the chopped Italian parsley and the thinly sliced lemon and let that saute briefly, too. The chicken will only take about a minute or so on each side so make sure everything else is ready. Add drained jar of capers to the pan and swirl it in the oil/butter so everything is well coated with the garlic and lemon flavor. Salt sparingly. To serve, place over a bed of rice, cous cous or fettucine on an oblong platter, overlapping portions of chicken piccata and drizzling the oil\butter\garlic\parsley and capers down the center of the chicken portions. Yield: 6 servings D$ In a saucepan bring broth to a boil. Add carrots, potatoes, and celery, and simmer for 10-15 minutes, or until veggies are tender. Transfer veggies to a bowl, reserving the broth, and add the chicken to the bowl. In another saucepan, cook the onion in the butter over mod-low heat, stirring, until it is softened. Add flour and cook the roux, stirring, for 3 minutes. Add 3 cups of broth in a stream, whisking. Bring mixture to a boil, whisking. Add the thyme and simmer the sauce, stirring occasionally, for 5 minutes. Stir in nutmeg, parsley, and salt and pepper to taste. Pour the sauce over the chicken and veggies. Stir the mixture gently, until it is just combined. Transfer the mixture to a 2-qt. baking dish. Into a bowl, sift together the flour, baking powder, baking soda, and salt. Add the butter and shortening and blend the mixture until it resembles meal. Add the cheese and toss. Break egg into a measuring cup and add buttermilk to it so that the total volume is 1/2 cup. Beat with a fork. Add to the flour mixture, stirring until the mixture just forms dough. Gather dough into a ball and, on a floured surface, pat it out 1/2-inch thick. Cut as many rounds as possible using a 2-inch fluted biscuit cutter, dipped in flour. Gather the scraps and pat and cut again. Arrange the rounds on the chicken mixture. Beat the egg yolk with the milk and brush the tops of the biscuits with the wash. Prick biscuits with a fork. Bake in the middle of a preheated 450f oven for 15-25 minutes, or until biscuits are puffed and golden, and the filling is bubbling. a 1985 Gourmet Mag. favorite stir oil and onion often until onion is golden, about 15 minutes. Add tomatillos; stir often just until soft, about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. About 1 1/4 hours before serving: Discard bones and skin from chicken; cut meat into bite-sized pieces. Cut potatoes into 1/2-inch chunks; set chicken and potatoes aside. Preheat oven to 400 F. Slice mushrooms, carrots and celery; chop onion. In a 12-inch skillet over high heat, in hot salad oil, cook mushrooms, carrots, celery and onion for 5 minutes, stirring frequently, until vegetables soften slightly; stir in flour, salt, chicken bouillon, dried thyme and pepper until vegetables are well coated. Add chicken, potatoes and 3 1/3 cups milk to mixture in skillet; over high heat, heat to boiling. Boil one minute. Spoon chicken mixture into a deep 3-quart casserole; bake, uncovered, for 10 minutes. Meanwhile, prepare corn-muffin mix according to label, using egg and remaining 2/3 cups milk. After chicken mixture has baked 10 minutes, remove casserole from oven and spoon cornmeal mixture over the top of chicken mixture. Bake 15 minutes longer or until cornmeal crust is golden and chicken mixture is hot and bubbly. d crumbs; dry 1.00c 6156 Salt 0.50ts 6156 Basil 0.50ts 6156 Butter; melted 0.50c Wine: Antonin Rodet, Meursault. Liberally rub the inside each whole chicken breast with 1 to 2 tablespoo butter. Place a mound of Pine Nut Stuffing in the center of the breast. Fold sides of the breast over the stuffing to cover. Seal breasts with toothpicks. Place sealed breasts, seam side down, in a roasting pan lightly coated with olive oil. Rub olive oil over the exposed skin of each breast. Bake in a 375 F oven for 25 to 30 min. or until the skin is golden brown. Directions for Pine Nut Stuffing- Combine all ingredients, mixing well to incorporate. ni (peanut Soup) Serves :4 KeyWords :Ecuador Vegetarian Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine sliced chicken, lettuce, tomato, honey and mustard. Pack into pita bread. Serve with cucumber salad and ice tea. anut Butter 2.00 tb Oil 1.00 Onion; chopped finely 1.00 lb Potatoes; chopped & boiled 4.00 c Stock 0.50 c Cream; optional 2.00 tb Chives; chopped 0.00 salt and pepper Instructions: "Peanuts - which are really a legume not nuts -came originally from Wash, clean and cut chicken into individual portions. Place a layer of chicken in the bottom of a large iron kettle and cover with thick slices of raw potato, then with slices of onion and salt & pepper. Roll dough out rather thick and cut in 2 inch squares and place on top of onion. Continue until kettle is filled having the top layer of pie dough. Add water to cover contents halfway. Cover kettle tightly and cook over a low flame until chicken is tender. lender. Now pour t Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine. (Whisk smooth while adding. ) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown. a 1946 Heat margarine in 3 qt. saucepan over low heat until melted. Stir in flour, salt, thyme and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream; heat to boiling, stirring constantly. Boil 1 minute, then stir in chicken, peas and carrots, and onions. Heat oven to 425F. Prepare pastry. Fill bottom crust with mixture and top with top crust. Bake 35-45 minutes, or until golden brown. Melt butter in boiling water. Add flour; stir vigorously. Cook and stir until mixture forms a ball that doesn't separate. Remove from heat and cool slightly. Preheat oven to 400. Add egg; beat vigorously until smooth. Stir in cheese. Drop dough onto greased baking sheet, using 1 level teaspoon dough for each puff. Bake for 20 minutes. Remove from oven; cool and split. Finely chop cooked chicken, pimiento, and olives. Combine with remaining ingredients. Fill each puff with 2 teaspoons. Heat oven to 450 degrees. Bring broth to boil over moderate heat. Add butter and salt. Stir until butter melts. Reduce heat. Add flour all at once. Stir vigorously until mixture can be formed into a ball. Remove from heat and add eggs, one at a time, beating thoroughly after each one. Continue beating until smooth and shiny. Stir in chicken spread, almonds and extract. BLend well. Drop by small teaspoonfuls onto greased cookies sheets and bake 10-12 minutes until golden. Can be made ahead and reheated at 350 degrees for 5-7 minutes. Serve warm. ,Sy2Y .U{)PvBg )S}-W @P`dt Heat oven to 425 degrees. Prepare pastry. Ease into quiche dish, 9 X 1-1/2 inches, or pie plate, 9 X 1-1/4 inches. Sprinkle chicken, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS; 595 CALORIES PER SERVING. :-1.00 Oven Temp:0 Cook artichoke according to package directions; drain. Combine with salad dressing, chicken, water chestnuts, olives, and soy sauce. Cover and refrigerate at least 3 hours. Melt butter; add pecans and cook over low heat, stirring constantly until nuts begin to brown. Drain nuts and sprinkle with vegetable seasoning; cool. Drain any liquid from chicken mixture. Add celery just before serving. Serve on lettuce leaves and garnish with pecans. PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT A Heat oven to 350 degrees. Heat margarine in 2-quart saucepan until melted. Stir in flour, salt, and pepper. Cook over medium heat, stirring constantly, until bubbly; remove from heat. Stir in milk and broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Pour into ungreased 2-quart casserole or rectangul baking dish, 10 X 6 X 1-1/2 inches. Bake uncovered 40 to 45 minutes or until bubbly. Garnish with parsley if desired. 6 SERVINGS; 310 CALORIES PER SERVING. the bottom of the pan, bring it up to the side of the pan nearest you, then flop it over to the opposite side of the pan. Continue until butter starts oozing out in bubbles, about 5 minutes. When pinched, the paste should not stick to your fingers. Remove from the heat and wait 5 minutes until slightly cooled, then beat in the eggs one at a time, waiting until each is incorporated before adding Prepare Chicken and Broth. Reserve cut-up chicken. Add enough water to broth to measure 5 cups. Heat broth, carrots, celery, onion, bouillon granules and rice to boiling; reduce heat. Cover and simmer about 15 minutes or until rice is tender. Stir in chicken and heat until chicken is hot. Sprinkle with chopped parsley if desired. 6 SERVINGS (ABOUT 1 CUP EACH); 315 CALORIES PER SERVING. Brush with beaten egg or milk, sprinkle with more cheese, and bake for 15 minutes. Cook the zucchini and onions in small amount of water until tender, about 5 to 10 min. Add other ingredients, except for cheese. Cook and stir until heated through. Remove from heat, stir in cheese, serve. Cal: 187, Fat: 1g. Gougeres freeze well. Notes ********** RECIPE ENDS ******** w 12067 Glaze: 0.00 PLACE A CHICKEN BREAST between two sheets of wax paper or plastic wrap and pound to an even thickness of 1/4-inch with the bottom of a small skillet or the blunt side of a meat mallet. Repeat with remaining chicken breasts. Mix the sage with the salt, pepper and garlic. Rub the mixture on one side of the chicken breasts. Place a slice of ham over the seasoning, and then roll the chicken breast into a spiral. Secure the spiral closed with toothpicks or by tying them with string. Rub the rolls lightly with flour, shaking off any excess. Pour the oil into a skillet, and heat it over medium heat. Add the chicken rolls, being careful not to crowd the pan, and cook until golden brown on the bottom. Turn with tongs, and cook until all sides are brown, and the chicken is cooked in the center, about 15 to 20 minutes. Drain on paper towels, and serve immediately. Serves 6. 0.33c d 12068 Granted orange rind For filling, place bacon slices in a 10x6x2-inch baking dish: cover loosely with waxed paper. Cook on 100% power(HIGH) about 4 minutes or till crisp. Drain off fat,reserving 2 tablespoons drippings in the baking dish. Add mushrooms and 1 tablespoon chives to reserved drippings in dish. Cook, covered on high for 45 to 60 seconds or until tender. Stir in bacon, 1/4 cup(. 25) almonds and thyme. Skin, bone and cut chicken breast lengthwise in half. Place one chicken piece, boned side up between two pieces of clear plastic wrap. Working from center to edges pound lilghtly with meat mallet to form a rectangle about 1/8 in thick. Remove plastic wrap. Repeat with remaining chicken. Sprinkle 1 side of each chicken breast half with salt and pepper. Place about 2 tablespoons of filling on the seasoned side of each chicken piece. Roll up jelly-roll style. Place chicken rolls in a 9-in microwave safe pie plate. Cook, uncovered, on high for 3 to 5 minutes or till chicken is done, giving the pie plate a half turn and rearranging once during cooking. If desired, serve chicken on yogurt or sour cream; sprinkle with almonds and chives. This recipe serves two. adding asparagus or broccoli as your vegetable will provide added color to the dish. Note: The chicken breast should be approximately = 1 pound Note: the 3 ingredients with an x in the quantity are optional. Yield: Six servings Notes ********** RECIPE ENDS ******** have evap In large skillet, brown chicken in oil, drain excess fat and season with the salt and pepper. Add onion and cook covered for 30 minutes. Stir in chili sauce and cook uncovered 10 minutes longer, basting frequently. Skim excess fat from sauce. Sprinkle grated parmesan chesse and serve at once. puree and level the tops. Cover and chill in the freezer for about 45 minutes until the cream firms up. Dissolve the granulated sugar in 1 tablespoon warm water in a pan placed over low heat. Then turn Place pickle and onion in blender or food processor. Process until finely chopped. Add chicken and process 3 fast pulses. Add remaining ingredients and process 2 fast pulses. Yield: 1 Cup brittle sheets of gold. on with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. One tablespoon of preserves spooned onto chilled plate and frozen 2 minutes should wrinkle when gently pushed with fingertip. ) Rinse clean jars, lids and screw bands in hot w Combine all ingredients. Toss with dressing of your choice. in proportion of your choice. Some suggested ingredients: Raisins Almonds Peanuts Pecans Carob pieces Sunflower seeds Chocolate chips Walnuts Shredded coconut Dried fruit (apricots, apples, pineapple) by at least 1 inch. Cover pot and boil 15 minutes. * Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after open Mix all ingredients. ABOUT 2 CUPS FILLING (ENOUGH FOR 4 SANDWICHES); 300 CALORIES PER 1/2 CUP FILLING. f pistachios. Beat eggs until frothy, beat in sugar and salt. Stir in milk and oil. Sift flour, add half to egg mixture and blend in with wooden spoon. Gradually stir in remainder of flour, holding back about 1/2 cup. Turn onto floured board and dust with some of reserved flour. Knead for 10 minutes until smooth and glossy, using more flour as required. Dough will still be slightly sticky. Drain Mandarin Orange segments. In large bowl, combine mayonnaise, lime juice, salt, and nutmeg. Add remaining ingredients; miz well. Chill. Serve on Lettuce leaves. Refrigerate leftovers. ugh on one side and pinch, forming a shape resembling an elephant ear. Place on a cloth and cover. Repeat with remaining dough. Deep fry one at a time in oil, heated to 190 C (375 F) turning to cook evenly. Fry until golden, do not over-brown. As dough is rather elastic, the pastry tends to contract wit Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion. Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. Slightly Beaten Egg 1.00 tb Chopp Place chicken between two pieces of wax paper. On hard surface, with meat mallet or similar flattening utensil, pound to 1/4" thickness. In large plastic zip-lock bag, place chicken in single layer. Add marinade;close bag; refrigerate and marinate, turning once, for 1 hour. Bring chicken to room temperature; place on broiler pan and brush liberally with marinade. Set oven temperature control at broil and arrange rack so chicken is about 6" from heat. Broil 8 minutes; turn, brush with marinade, and broil about 8 minutes longer or until chicken is brown and fork can be inserted with ease. Brush chicken with melted jelly. Place two roasted pepper strips to form an X on each breast half; spoon on remaining jelly. Return to oven and broil until chicken is glazed. Serves 4. NOTE: To roast peppers, place under broiler, turning often until charred, cool. With point of sharp knife, remove stem, seeds, and skins. Cut in 8 strips. Marinade: In medium bowl, mix together: 1/4 cup olive oil juice and zest of 1 small lime 1 clove garlic, crushed 1 oz. tequila 1/4 tsp bottled hot pepper sauce 1/8 tsp liquid smoke 1/4 tsp salt. Cinnamon; Ground 1.00ts 000007 4413 Apples; Pared And Cored 6.00 000008 4413 Butter 0.25c 000009 Cut chicken in 1/2-inch strips. Combine next six ingredients. Marinate chicken in refrigerator for several hours or overnight. Weave chicken on skewers. Microwave on high 6 minutes. Make peanut sauce by cooking garlic and onion in water. (Microwave 1 minute. ) Add remaining ingredients and cook until heated through. (Microwave 1 minute. ) Pour some of the sauce over chicken and serve with remaining sauce. Makes 4 main dish servings or 6 appetizers. (278 calories per serving) ABOUT 2 1/2 HOURS BEFORE SERVING: With a meat mallet or dull edge of a French knife, pound each of the chicken breast halves to a 1/2-inch thickness. Cut the chicken breasts, lengthwise, into 1-inch wide strips. In a large bowl, mix the chicken strips, soy sauce, salad oil, molasses, crushed red pepper flakes, garlic and 2 Tbls lemon juice. Cover and refrigerate the chicken in the marinade for at least 2 hours, stirring occasionally. Meanwhile, soak sixteen 6-inch long bamboo skewers in water to prevent charring when broiling. ABOUT 25 MINUTES BEFORE SERVING: Preheat the broiler if the manufacturer directs. Thread the chicken strips onto the bamboo skewers. Place the bamboo skewers on the rack in a broiling pan. Brush generously with the marinade. Place the pan in the broiler at the closest position to the source of heat. Broil 4 to 5 minutes until the chicken just loses its pink color and is tender, turning the skewers once and brushing the chicken with the remaining marinade frequently. While the chicken is broiling, in a small bowl, blend the peanut butter, 2 Tbls lemon juice, and 1/2 cup hot water using a fork and mixing until smooth. Serve the chicken with this peanut sauce. EACH SERVING CONTAINS: 280 Calories, 15 Grams Fat, 71 Milligrams Cholesterol, 510 Milligrams Sodium Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. Nancy H. Miller ree tablespoons shortening until golden brown. Bread cubes may be used instead. Yield: Six servings Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** Cook over hot water until thick and sm The bacon drippings are for browning the chicken. The 20 lbs of chicken should be cut up in 2-inch-long pieces. Justin likes more wine in this sauce than some peoples. If you don't wish to use all 8 Cups of Chablis in the sauce, feel free to drink what the sauce don't take. Make sure you taste your sauce as you add the wine. Me, I likes it. My wife, she don't. Make a roux. (see the recipe for Justin Wilson's roux, also posted here). Add onions, bell pepper, green onions, and celery and saute until onions are tender and clear. Add parsley and garlic and saute. Brown off chicken while roux is being made. After onions, etc. are tender, add water to bring roux to a smooth paste. Add all other ingredients and enough water to cover well. Bring to a boil, and then cut heat. Cook for about 4 to 6 hours. Serve over spaghetti. This is for a party and will serve 20 to 40 people. You can freeze what you don't eat. 15108 Ginger Pears Saute the chicken in oil until golden. Add mushrooms, garlic, onions, pepper, sage, and rosemary. Saute til veggies start to soften. Add salt, pepper and wine. Simmer on low heat about 25 minutes. If wine and vegetable juices start to evaporate while cooking add chicken broth. k Barbecue 23796 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Cut chicken into serving size pieces, put flour,salt and pepper into a shaker bag and evenly coat chicken. Heat oil in a skillet over medium heat and brown the chicken evenly. When chicken is browned remove and set it aside keeping it warm. Pour off 2 tablespoons of chicken drippings. Add drippings onions and peppers to a large skillet and cook over low heat until onion is tender. Add tomatoes, garlic and basil. Stir in chicken and cover. Simmer 30 to 40 minutes or until chicken is tender. Stir sauce occasionally. .0 RECIPE BEGINS ******** Title :Smoky Pumpkin Soup Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 An easy "one pot" meal. Cut chicken into bite size pieces. Cook chicken over a medium flame in a frying pan with a little butter, onions and spices. After chicken is browned add some white wine and clear chicken soup (chicken boullion). Cook about 5 minutes more and then add the vegetables. The vegetables will cook with the chicken and the whole thing will be ready in another 5 minutes. per to taste Heat the bacon fat and butter in a stock pot over medium-high heat. Pound chicken slightly to flatten into even thickness. Dredge lightly in flour, shaking off excess. Heat butter with oil in heavy large skillet over medium high heat. Add chicken (in batches if necessary) and saute on both sides until well browned. Add orange juice, wine, mushrooms, parsley, orange peel and rosemary and bring to simmer. Let simmer 5 minutes. Transfer chicken to heated serving platter using slotted spoon. Add vinegar to skillet and continue simmering, scraping up any browned bits, until sauce is reduced by 1/ 3. Pour sauce over chicken, garnish with orange sections and avocado slices. Serve immediately. Serve with a simple spinach salad, desert, bread, and a dry Chenin Blanc. Makes 6 portions. Notes ********** RECIPE ENDS ******** If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. CHICKEN: Pound meat between sheets of waxed paper until thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat. Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute until tender, about 1 minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy will also be browner too. (Or add Kitchen Bouquet to darken sauce. ) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up. Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes! tHRtHRtGQsFPrEPqEOpCMoCMnBLnBLmBKlBKkAJj@Ii@Ih@Hf?Fc@Fb@FaAHbBJbCJbEKbEKaDK_BI]AG[@FY@GXFK\DO'MC-RH1RG1RG0QG/RG-RG-SG-SG-SH- Melt 2 tablespoons of butter in large non stick frypan. Saute mushrooms until tender and any liquid has evaporated; remove from pan; set aside. Melt remaining 2 tablespoons butter in same frypan. Saute chicken breasts on both sides until golden brown and cooked through; remove from pan; set aside. Add onions to pan; saute until tender. Add water, wine and boulillon mix to pan. Bring to boil. Cook and stir until mixture is reduced by half. Add cream to pan. Cook and stir until slightly thickened. Add salt and pepper to taste. Return mushrooms and chicken to sauce in pan. Reheat to serving temperature. Makes 4 to 6 servings. yWords :Entree Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 RUB THE CHICKEN PARTS WITH OIL,AND ARRANGE THEM IN BAKING PAN. BAKE IN A PREHEATED 400 DEGREE OVEN FOR 8 MINUTES,UNTIL SKIN BROWNS SLIGHTLY. MEANWHILE,IN A BOWL,COMBINE TOMATO SAUCE, SHERRY, BASIL, OREGANO, GARLIC, SALT, AND PEPPER. POUR OVER CHICKEN, AND REDUCE OVEN HEAT TO 375 DEGREES. BAKE FOR ABOUT 35 MINUTES, BASTING OCCASIONALLY. MAKES 3 TO 4 SERVINGS. allspice 1.50 tb Vinegar 2.00 tb Worstershire sauce 6.00 oz Tomato paste 1.00 Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. Bring to a boil and reduce heat to simmer uncovered for about 3 hours. May cover for the last hour if desired consistency has been reached. Notes ********** REC Put chicken pieces in large pot with water to cover. Add salt and bring to a boil. Reduce heat to simmer and skim off fat. Add vegetables and garlic, cover and cook until tender. Remove chicken and either serve separately or dice and return to soup. Season to taste. Add rice or noodles and cook until tender. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or a Wash chicken pieces and place in large stockpot. COver with water and bring to boil. Reduce heat and simmer until chicken falls off the bones (approximately 2-3 hours). Remove chicken with slotted spoon and let cool. When cool enough to handle, remove bones and skin and cut all chicken up in small pieces, being careful not to leav any bones. Add chicken to stock left in pan and refrigerate overnight. When you remove pot from refrigerator, skim off the grease from the top of the stock ( the chicken will be very moist from having remained in the stock overnight). Return pot to heat and slowly bring to boil. Add onions, celery, carrots, tomatoes, cabbage and potatoes. Add bouillon, bay leaf, salt and pepper, marjoram, basil, thyme and parsley and simmer until vegetables are done to your liking. Then add broken pieces of spaghetti and cook until tender. The soup will be very thick, almost stew-like. It freezes well. 11974 Sized onions 4.00md Make the chicken soup from a well-grown hen with pieces of meat, skinned and boned, left in. The pieces should be fairly large; this is a main- dish soup. *The rice should be cooked in the soup. Peel and slice the avocados, and cut into 1" pieces. The chiles are best chopped fine in a blender. Halve the limes. Pour soup into hot earthenware cazuelas, or onion-soup pots, and spoon on the uncooked topping. Serve with hot tortillas. Rasmussen's Book of One-Arm Cookery Mary Lasswell 2.00t Cook and stir chicken in oil in 12-inch skillet or Dutch oven about 15 minutes or until chicken is brown. Add 3 cups hot water, 1/2 teaspoon salt and the pepper. Heat to boiling; reduce heat. Cover and simmer 2 to 2-1/2 hours or until chicken is almost tender. Stir in carrots, potato, turnip, bell pepper, celery, onion, browning sauce, 1 teaspoon salt and the bay leaf. Cover and simmer about 30 minutes or until vegetable are tender. Remove bay leaf. Prepare Parsley Dumplings. Shake 1/2 cup cold water and the flour in tightly covered container. Gradually stir into stew. Heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat. Drop dumpling dough by 10 to 12 spoonfuls onto hot stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 6 SERVINGS; 440 CALORIES PER SERVING. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 0.25 c Baby limas 0.25 c Small whites 0.25 c Blackeyes 0.25 c Garbanzos 0.25 c Pinks 0.25 c Light red kidney beans 1.00 ts Salt 1.00 c Chopped onion 1.00 c Shopped celery 1.00 Clove garlic, crushed and 0.00 -minced 2.00 tb Butter/margarine 2.00 Envelopes (2 oz each) 0.00 To make wings look like drumsticks, cut off wing tips; break off joint from middle section and large section. Remove small bone from middle section. Pull meat inside out. Push all meat from large section to end of bones until it looks like a drumstick. Use knife to get the meat away from the bones if necessary. Sprinkle with salt, pepper and garlic powder. Coat with flower. Mix all dry batter ingredients; then add water. Stir well. Heat oil to 400 degrees in wok. Dip floured sticks, no more than 6 at a time, in batter. Deep fry sticks until lightly brown. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Use optional vegetables when they are in season. *Immerse these vegetables 1-2 minutes in boiling water before adding to stir fry. Cut semifrozen chicken into bite size pieces, set aside. Add oil to pan and stir fry chicken over medium high heat till browned on all sides (about 3 minutes). Add carrots, peppers and any optional vegetables and sprinkle with soya sauce. Stir fry vegetables until softened. (approx 3-5 minutes) Mix cornstarch with hot water and add to hot chicken stock. Pour in wok. Cover and steam stir fried vegetables and chicken for about 2-3 minutes. Lift cover and cook, stirring till sauce thickens, about 2 minutes more. Top with any desired toppings (nuts or coconut). Serve over hot cooked rice. 0.00 7687 Scallions, chopped 4.00 7687 Red yellow or green pepper, 1.00lg ** Chicken breasts can be substituted for thighs, Remove chicken meat from bones in large pieces. Shred meat into 1- inch long pieces. You should have 2 cups. In a large kettle or saucepot, start cooking pasta in boiling water following package directions for al dente stage. While pasta is cooking, whisk together egg whites with 3 tablespoons of the cornstarch and the garlic in medium bowl. Add the chicken shreds; toss to coat. Let stand for 5 minutes. In another bowl, smooth the remaining 2 tablespoons cornstarch with part of the water. Stir in remaining water, vinegar, soy sauce, and red pepper flakes; set aside. Coat a large wok or heavy skillet with the oil. Heat over medium- high heat until the oil begins to sizzle. Lift chicken pieces from egg white mixture, letting excess drip back into bowl. Stir-fry until golden brown, about 5 minutes. Lift out with slotted spoon to paper towels. Wipe out wok or skillet. Place wok over medium heat. Whisk the reserved cornstarch/soy mixture again and pour into wok. Bring mixture just to a boil. Add mushrooms and onions. Cook, stirring constantly, until sauce thickens, about 3 minutes. Add the cooked chicken pieces and heat, stirring constantly, until chicken and vegetables are glistening and mixture is hot. Drain pasta and place on a large serving platter. Top with the chicken/vegetable mixture. 1001 HOME IDEAS MAGAZINE; April 1990 Posted by Fred Peters. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a stockpot, bring 3 quarts of water to a boil. Add the chicken parts and boil for 1 minute. Pour off the water and run cold water over the chicken; drain well. Return the chicken to the stockpot. Add 3 quarts of cold water and the ginger, garlic, green onions, onions and celery. Cover and bring to a boil over high heat. Reduce the heat to moderately low, cover partially and simmer for 4 hours. Strain the broth through a colander set over a large bowl; discard the chicken and vegetables. Refrigerate the stock for up to 3 days. Skim off the fat before using. (The stock can be frozen for up to 1 month. ) Makes about 2 Quarts. Recipe from Food & Wine, November, 199 1. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" Notes ***** In bowl, combine filling ingredients; salt and pepper to taste In Saucepan, melt butter, add flour. Stir in broth and milk; cook until thickened, stirring frequently. Add remaining ingredients. Fill Stuff-a-roni. Cover bottom of 2 quart baking dish with 1 cup cheese sauce. Arrange filled stuff-a-roni in single layer in baking dish. Cover with remaining sauce. Cover dish with foil and bake at 375-degrees F. , for one hour; or cover dish with waxed paper and microwave 30 minutes turning once. Note: I usually make this dish after Thanksgiving. I freeze left over turkey and gravy, and then later, when turkey seems like a treat again, I make the Stuff-a-roni. I do not use the wine; in it's place I use turkey gravy, and when it calls for broth, I also use a fair portion of turkey gravy. 3. When the beef is tender, add the tamarind liquid; adjust the salt if necessary. Preheat oven to 300 degrees. Sprinkle chicken with the paprika and pepper. In a large skillet, melt butter over medium heat. Add chicken and cook, turning, 5-7 minutes until browned. Place in a 13 x 9 inch baking dish. Add mushrooms to skillet. Cook, stirring often, for 2-3 minutes. In a small saucepan, combine soup mix and wine. Cook over low heat for about 2 minutes until slightly thickened. Stir in heavy cream and sauteed mushrooms. Cook 1 minute or until heated through; do not boil. Pour soup mixture over the chicken. Bake for 35 - 40 minutes or until tender. Sprinkle with the parsley. Serve over noodles. This is from one of my MIL's clippings from Women's Day. in Romano cheese. Reserve 3/4 cup of sauce. Combine reserved sauce, chicken, broccoli, pimientos and pepper in bowl; mix well. Stuff each pasta shell with 1/3 cup of the chicken mixture. Arrange in nonstick 9 x 13-inch baking pan. Spoon remaining sauce over pasta. Sprinkle with paprika. Bake, covered with foil, at 35 Combine above ingredients except cheese and crumbs. Spread in a lightly greased 9 x 13 inch baking dish. Top with cheese and bread crumbs. Bake at 350 Degrees for 30 minutes. 10171 Garlic Powder 0.50ts 10172 Lemon juice 0.33c 10172 Catsup * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechuan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead . -- Verdi which Esau sold his birthright to Jacob (Genesis 25) was a stew of lentils. Sidney Taylor offers a better deal; you can have * or you substitute 2 whole chili peppers, crushed. In a pot, poach the chicken breasts in a little boiling water for 10 minutes until white and opaque. In a dry frying pan, toast the Szechwan peppercorns over moderate heat, then crust or grind them; set aside. Remove the chicken breasts from the pot, drain and cool them. Slice them, then shred the slices into julienne pieces. In a mixing bowl, combine the sesame paste and green tea (or the peanut butter and sesame oil -- See NOTE). Add the vinegar and soy sauce; blend well. Add the peanut oil, red pepper, ginger, scallion, garlic, sherry, cayenne pepper, and the peppercorns. Mix all ingredients very well. Toss the chicken strips in this sauce, to coat. Refrigerate until 20 minutes before serving. Pass the chicken and the lettuce leaves separately, and let each guest place a small portion of the chicken in the middle of a lettuce leaf and roll it up like an egg roll to eat using fingers. Makes 6 appetizer servings. NOTE: The authentic recipe calls for green tea to thin the sesame seed paste, but you may substitute chicken broth, or simply water, if you prefer. Another substitution you may make if you wish is peanut butter for the sesame seed paste along with sesame oil instead of green tea. This dish is served cold or at room temperature and can be made a day ahead. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 Notes ********** RECIPE ENDS ******** Saute onion in butter. Add chilies, tomato juice, cheddar cheese soup, chili powder and garlic powder. Add chopped chicken. Break tortillas into about 6 pieces each. Put a layer of tortillas, layer of chicken mixture, and layer of grated cheese. Repeat until all is used. Bake at 350 degrees for about 30 minutes in 2 quart casserole, covered, and then uncover and add more grated cheese and cook until cheese is melted. This serves about 8. Randy Rigg Saute' the onion in the shortening until transparent. Add the chicken, green chili salsa or taco sauce and salt to taste. Heat to boiling. Prepare shells according to package directions. Put two tablespoons of the chicken mixture and one tablespoon of grated cheese in each shell. Serve with option of lettuce, tomato, sour cream or guacamole and extra chili sauce as desired. Roll chicken in combined flour, salt, and pepper. Brown in Margarine. Push chicken to one side. Add onions, saute until transparent. Stir in remaining ingredients except rice. Bring to a boil, cover and reduce heat, then simmer for 35 minutes. Serve chicken and sauce over bed of fluffy rice. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a bowl, mix mustard, ginger, cumin, coriander, turmeric, lemon juice and chili powder. Add tomato paste and oil, a little at a time, mixing well to form a smooth sauce. Add remaining oil and stir in yogurt. Prick drumsticks several times with a wooden pick and place in a shallow glass dish. Pour marinade over drumsticks and turn drumsticks in mixture. Cover and marinate in refrigerator. Preheat broiler. Arrange drumsticks in a broiler pan and cook 30-35 minutes or until cooked through, turning and basting frequently to ensure even browning and cooking. Garnish with lemon and lime twists and parsley sprig, if desired, and serve hot. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Skin chicken pieces, score with sharp knife. In non-metallic bowl,mix all ingredients. Marinate chicken in mixture overnight, turning to marinate evenly. Cook on brazier bbq so that flames have direct contact with chicken (ie not on a hot-plate), or in a vertical grill on maximum heat. The object here is to emulate the tandoor as much as possible in cooking with intense, dry heat. Serve with rice, naan, lettuce, onion rings, cucumber slices and lemon wedges. I personally add ground mint and ground very hot chilli powder the above marinade. I probably don't want to know what the original red coloured powder is in the tandoori powder I buy from Indian spice merchants, but it adds to the authenticity. I now mainly use a powder tandoori marinate from Keens. It is cheap, easy and authentic. Have fun. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19887 White Bread For Bread Machine In medium bowl, whisk together soy sauce, mustard, sugar and ginger; set aside. In large, nonstick skillet, over high heat, toast sesame seeds until golden brown, about 4 minutes; remove from pan and set aside. In same skillet, saute onion and garlic in oil until soft, about 5 minutes, if desired, discard garlic clove halves. Add chicken and soy sauce mixture to skillet. Cover and simmer, turning chicken over once, until chicken is cooked through. Meanwhile, prepare spinach and pepper saute. To serve, place chicken on platter, pour sauce and vegetables over chicken and sprinkle with sesame seeds. Place sauteed mixture on platter. Garnish with scallion fan. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 19890 Yukkae Jang Kuk (korean) Beef Stew Entree 32061 Cut chicken into 1 1/2" square pieces. Thread each of eight 6" bamboo or metal skewers alternately with chicken and green onion pieces (spear onion slices through side, not lengthwise). Place skewers in shallow pan. Combine soy sauce, sugar, oil, ginger and garlic; pour over skewers and brush chicken thoroughly with sauce. Marinate 30 minutes. Reserving marinade, remove skewers and place on rack of broiler pan. Broil 3 minutes; turn over and brush with reserved marinade. Broil 3 minutes longer, or until chicken is tender. Serves: 4 ******* Title :Senator's Navy Bean Soup Serves :8 KeyWords :Soups/stews Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large saucepan over medium heat, cook onions in margarine until tender. Stir in flour, salt, sage and pepper; cook until bubbly. Stir in broth, milk and mushrooms. Cook and stir until mixture boils and is slightly thickened. Stir in remaining ingredients except Swiss cheese. Spoon into ungreased 12x8-inch (2-quart) baking dish; sprinkle with Swiss cheese. Bake, uncovered, in preheated 350-degree oven 20 to 30 minutes until hot and bubbly. If desired, sprinkle with additional chopped fresh parsley. Makes 6 to 8 servings. From "Picnics & Potlucks," Classic Cookbooks, June 1992, The Pillsbury Company. Printed in the June 25, 1992, issue of the Los Angeles Daily News. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve. Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place in a shallow container. Sprinkle with salt and pepper. Coat a large skillet with cooking spray; add olive oil. Place over med-hi heat until hot. Add chicken to skillet; cook 2-3 minutes on each side until lightly browned. Remove chicken from skillet, and drain on paper towels. Wipe skillet dry with a paper towel. Recoat skillet with cooking spray; place over med-hi heat until hot. Add mushrooms and cook 2 minutes, stirring frequently. Remove mushrooms from skillet, and set aside. Recoat skillet with Pam. Place over med-hi heat until hot. Add green onions and garlic; saute 1 minute. Stir in wine and thyme. Add reserved chicken. Bring mixture to a boil. Cover; reduce heat, and simmer 25 minutes. Add reserved mushrooms and tomato wedges; simmer 2 minutes or until thoroughly heated. Sprinkle with parsley, and serve immediately. PER SERVING: 175 calories, 1 8. 6 g protein, 9. 2 g fat, 3. 9 g carbohydrates 65 g cholesterol, 1. 4 mg iron, 262 mg sodium, 20 mg calcium. ccode\whoami.c WHOAMI DGROUP WHOAMI_TEXT _DATA CONST _request_buffer _reply_buffer _Error_Code WHOAMI _intdos _intdosx __parinfo __parni __retc WHOAMI Preheat oven to 375 degrees. In small skillet, heat tortillas, one at a time, over low heat until softened, about 30 seconds per side. Set aside. In large bowl, combine sour cream, cumin, chili powder, and salt; stir until well blended. Stir in scallion and chicken. Spread 1/2 cup of the taco salsa into the bottom of a 11 X 7 inch baking disk. Cut 2 tortillas into quarters. Using 4 quarters of one tortilla, place the point of each quarter in the corner of the baking dish. Layer 3 more whole tortillas in dish. Spread half of the chicken mixture over the tortillas. Spoon 1/2 cup of the taco into dish, spreading evenly. Add 3/4 cup of cheese, sprinkled evenly. Layer remaining tortillas as before. Top with remaining chicken and taco salsa. Cover and bake 20 minutes. Remove cover, sprinkle with remaining 3/4 cup cheese, and bake 20 minutes longer. Let stand 10 minutes before cutting. Garnish with avocado slices and olives. * Corn Tortillas should be cut into 1/2-inch strips. ** Cooked Chicken breasts should be cut up or shredded. *** Use Monterey Jack or Chihuahua Cheese in this recipe. Cook and stir onions and garlic in 2 T oil in 4-quart Dutch oven until onion is tender. Stir in broth, bell pepper, ground red chiles, basil, salt and pepper, and tomato puree. Heat to boiling; reduce heat. Simmer uncovered for 30 minutes. Heat 1/2 cup oil in 10-inch skillet until hot. Cook tortilla strips in oil until light golden brown, 30 to 60 seconds; drain. Divide tortilla strips and chicken among 6 bowls; pour broth over chicken. Top with cheese and avocado slices. c Whipping cream 9.00 oz Haddock or halibut fillets 6.00 oz Scallops; chopped 3.00 oz Lobster meat; cooked & 0.00 -chopped 0.75 c Sour cream 3.00 Potatoes; peeled, cooked and 0.00 -diced 1.25 c Milk 1.00 Arrange Chicken On A Micrwave Safe Platter With Thickest Portions outside; Cover With Wax Paper. Microwwave At High 8 To 9 Min, Turning Breasts Over & Rotating Dish Every 3 Min. ; Let Cool. Cut Chicken Into Bite-Size Pieces. Place Carrots & 2 T. Water in 2 1/ 2Quart Casserole; Cover With Plastic Wrap & Vent. Microwave At High2 Min. Add Potatoes; Cover & Microwave At High 6 To 8 Min. Drain. Combine Flour & 2 T. Milk in A 2 Cup Glass Measure. Microwave At High2 To 3 Min, Stirring Every Min. Add Cheese, Sage, Poultry Seasoning& Salt. Stir Until Cheese Melts. Place Half Of Chicken Pieces in Thee2 1/2 Quart Casserole; Layer With Half Of Potato Mixture. Sprinkle With Half Of The Peas; Top With Half Of Cheese Mixture, Spreading Evenly. Repeat Layers & Cover With Plastic Wrap. Vent. Microwave At High 6 To 7 Min. ; Rotate Dish A Half Turn After 3 Min. Let Stand Covered 10 Min. Before Serving. oil and simmer slowly for 10 minutes or till the fish flakes easily. Wine: Raymond Cabernet Sauvignon. Prepare charcoal grill. Place unpeeled garlic cloves in pan of cold water. Bring gradually to boil, lower heat, simmer 3-4 min. Drain. Peel and finely slice. Combine garlic w/parsley. Stuff half this mixture under the skin of both chicken halves. Season with salt and pepper. Place seasoned chicken over hot charcoal and grill about 5 min. on each side, or until just tender. Meanwhile, melt the butter in a small skillet and saute remaining garlic/parsley mixture w/lemon juice until warmed through; do not brown. Arrange grilled chicken on serving platter, top w/garlic/parsley sauce, and serve immediately. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve immediately. Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick. Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier. Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp. ) Deep-fry for 3 minutes. Drain. Let cool. Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time. Simmer first 3 ingredients for 30 minutes. Cut wings in half and arrange in 9 x 13 pan. Pour sauce over and bake covered at 250 degrees for 1-1/2 hours. Uncover and bake another 30 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut each wing into 3 logical pieces. Save the tips for soup and use only the 2 meatier parts for this recipe. Prepare the marinade and marinate the wing pieces for 1/2 hour. Drain and toss in the water-chestnut flour. Deep-fry at 360 F until golden brown, about 5 minutes. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis allops 4.00 c Heavy whipping cream 1.00 c Milk 1.00 ts Dried thyme 1.00 tb Minced fre Bone and remove skin from chicken. Cut into 1"x 1 1/2" pieces. Add "seasoning" to chicken and mix well. Cut off and discard the last 2 " at the base end of the asparagus. Then, cut each spear diagonally into 2" lengths. Wash and drain. Wash black beans thoroughly (at least 2 rinses). Mash the beans and mix with the crushed garlic. Heat wok. Add 2 tablespoon oil. Stir-fry the seasoned chicken for 5 minutes. Set aside. Reheat wok. Add 1 tablespoon oil and the black bean mixture and cook for 1 minute. Add the asparagus and stir-fry for 2 minutes. Then add salt, sugar, and water. Add the chicken and bring the mixture to a boil. Thicken with cornstarch mixture (made with 3/4 tablespoon cornstarch and 1 1/2 tablespoon cold water). Cook for 1 minute, and serve. NOTE: Do not try to substitute canned asparagus! 3. Add the mussels, cover the pot and steam until they open, abo Arrange chicken around the edges of a 9" pie plate or baking dish. Sprinkle with chili powder, salt and pepper. Cover with vented plastic wrap. Rotating dish midway through cooking, microwave on high 5 to 6 minutes; set aside. Peel, seed and chop avocado. Combine with lime juice in a small bowl. Add salsa, tomato and green onions; toss gently. Slice cooked chicken, lengthwise, into 1 to 2" strips and arrange on tortillas, making 4 servings. Top with salsa. Microwave on 50 % (medium) 2 minutes or until heated. Makes 4 servings. . Remove the scallops with tongs. 5. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. 6. Retur Remove skin and bones from chicken breasts. Cut chicken breasts in half and cut into 1/4-inch pieces. Mix egg whites, 1 teaspoon cornstarch, 1 teaspoon soy sauce and the white pepper in glass or plastic bowl. Stir in chicken. Cover and refrigerate 20 minutes. Cut bell pepper into 3/4-inch pieces. Cut onion into 8 pieces. Cut bamboo shoots into 1/2-inch pieces. Mix 1 tablespoon cornstarch, the water and 1 tablespoon soy sauce. Heat wok or 12-inch skillet until hot. Add 2 tablespoons oil and tilt wok to coat side. Stir-fry cashews about 1 minute or until light brown. Remove cashews from wok. Drain on paper towels. Sprinkle with salt. Add chicken to wok. Stir-fry chicken about 4 minutes or until white. Remove chicken from wok. Add onion pieces and gingerroot to wok. Stir-fry until gingerroot is light brown. Stir in bamboo shoots. Add 2 tablespoons oil and rotate wok to coat side. Add chicken, bell pepper, Hoisin sauce and chili paste. Stir-fry 1 minute. Stir in chicken broth. Heat to boiling. Stir in cornstarch mixture. Cook and stir about 20 seconds or until thickened. Stir in cashews and green onions. 6 SERVINGS; 335 CALORIES PER SERVING. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 48.00 Clams 0.75 Bottle white wine (1 liter) 0.00 Leek 0.00 Small onion 0.00 Clove garlic 1.00 qt Fish stock 0.00 Peeled, chopped tomato 0.00 Small bunch marjoram 0.00 Leaf of celery 4.00 x Crusts of bread (croutons) Instructions: From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD In casserole, heat oil and cook garlic for a few moments to flavour oil; add chicken and brown. Remove chicken. In remaining fat, cook onion, green pepper, pimento, and tomato over gentle heat for 10 minutes. To onion mixture, add chili powder, blending well. Add broth, almonds, raisins, seasonings, and rind; simmer, covered, 30 minutes longer. Add chocolate, stirring until melted. Replace chicken, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Warm rum, ignite it, and pour over contents of casserole; allow to stand for a few minutes. ucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small crout PREHEAT WOK OVER MEDIUM-HIGH HEAT. Add oil. When hot, add chicken; stir-fry until lightly browned. Remove to a bowl; set aside. Add garlic to wok and lightly brown. Reduce heat and add curry paste; fry gently, stirring for 1 minute. Add coconut cream and peanuts; stir constantly until smooth, about 2 minutes. Add fish sauce, palm sugar, lime leaves and the reserved chicken. Simmer together for 3 minutes or until chicken is done. Add the basil leaves; stir together for 30 seconds. Serve hot, garnished with mint leaves and red chile slivers. 1.00c e 10830 Enchilada Sauce 0.00 f 10830 (5.33 fl oz) PET Evaporated 1.00cn g 10830 Milk 0.00 h *= cutlets should be boneless and skinless. Sprinkle chicken breasts with salt and pepper and pat on thyme. Heat oil in large skillet and cook cutlets for about 2 minutes on each side. cover pan and set aside while preparing vegetables and rice. Cut fronds from fennel and cut bulb in quarters through the core, remove core and cut fennel into 1/4 inch strips. Cut red pepper into 1/4 inch strips. Place rice,chicken stock and olive oil in a heavy pan and bring to boil. Lower heat, cover and simmer approx 18 minutes or so without removing cover. Season with salt, pepper and stir in Parmeasan cheese. Remove chicken cutlets to serving platter and cover. Add 1 Tablespoon olive oil in skillet and heat. Add fennel and red pepper and stir fry vegetables approx 3 minutes. Add wine, cover and cook 5 minutes. To serve, make a layer of rice on dish, cover with chicken cutlets and top with fennel and pepper. 10831 Cubed cooked chicken 0.50c HEAT THE OIL IN A WOK or large skillet over high heat. Reduce the heat to medium high, add the chicken cubes and mushrooms and stir-fry, stirring constantly, for 3 minutes. Add the garlic, salt and pepper to the pan, and continue to stir-fry for 3 minutes more, stirring constantly, or until the chicken cubes are cooked through. Add the butter, parsley and chicken stock to the pan, stir-fry for 1 minute, and serve immediately. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend lime juice and several drops hot pepper sauce in large bowl. Add chicken. Marinate for at least 4 hours at room temperature, turning frequently. With blender running, add peanut oil, ginger, honey, and peppercorns; mix until smooth. Add vinegar, water, soy sauce, basil, and garlic; blend until smooth. With machine still running, add oriental sesame oil and blend until sauce is smooth. Drain chicken and pat dry; cut into 1/2-inch pieces. Heat unrefined sesame oil in large heavy skillet over medium-high heat. Add chicken and stir-fry for 1 minute. Reduce heat to low, cover and cook until chicken is almost tender, 1 to 2 minutes. Add sauce, mushrooms, green onions, bell pepper, and potato starch; stir until thickened and heated through, about 2 minutes. Spoon onto warmed plates and garnish with kale leaves and lime halves. Serve with steamed broccoli. hite bread; discard crust. Place bread in a large mixing bowl. Cover with water 4 x med (12 oz total) boned skinless Chicken Breast halves Spray a large skillet with nonstick spray coating. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, combine apple juice, bouillon granules, cornstarch, and, if desired, mint. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Cut grapes into halves. Stir in grapes and heat through. Serve over chicken. Per serving: 187 calories, 27 g protein, 11 g carbohydrates, 3 g fat, 72 mg cholesterol, 158 mg sodium, 330 mg potassium at least 2 hours. Note: 4 1/4 cups fine dry bread crumbs may be substituted for 1 pound loaf of Cuban Bread. Saute' onion, garlic, green pepper and red pepper in oil for 15 minutes. Stir in bay leaves, tomato paste * Paste is equal amount of starch to water I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds and stem from peppers. cut into one inch squares. Slice garlic into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until thick. Serve. Place 1 tb chilled crabmeat mixture in c * Paste is equal amount of starch to water I) Cut chicken in 1" cubes. Marinate at least 1/2 hour. II) Remove seeds and stem from peppers. cut into one inch squares. Slice garlic into circles. III)Heat oil to boil. Fry chicken 1/2 minute. Remove from pan and drain oil. IV)Using 2 tb oil, fry garlic until fragrant. Add peppers and quick stir-fry a few seconds. Add chicken and seasoning sauce. Stir until thick. Serve. ker crumb mixture. Repeat dipping and dredging procedure to heavily Wash the chicken, pat dry and then salt and pepper the bird inside and out. Stick the whole cloves into the onion and insert into the cavity. Preheat oven to 375F. Roast the chicken for 45 minutes, and then baste the chicken with honey-curry mixture every 10 min. for another 40-60 minutes, or until done. Yeild: 3 dozen. Notes ********** RECIPE ENDS ******** A delicately flavored chicken served with rice. Soak the pot in cold water for 10 minutes. Place the butter inside the cavity of the chicken. Truss the chicken. Place the onion, garlic, carrots and celery in the pot. Place the chicken on top of the vegetables, breast side up. Add the grated lemon rind and juice, vermouth, chicken broth, salt and pepper. Cover the pot and place in a cold oven. Heat the oven to 450 degrees F. and bake for 1 1/2 hours. Pour the pan juices into a small sauce- pan. Bring to boiling point and stir in the cornstarch dissolved in cold water. Stir with a wire whisk until thickened into a sauce. Cut the chicken into serving pieces. Arrange chicken on a bed of rice. Cover with the sauce and garnish with parsley. From "Cooking in Clay" by Irena Chalmers, Potpourri Press, Greensboro N. , 197 4. 0.00 cornstarch?) 1.00 lg Egg, beaten 0.00 Breadcrumbs for coating 0.00 Peanut oil for deep fryi Rinse chicken and dry well. Cut into small pieces. Peel garlic and slice finely. Cut onion into halves lengthwise and then cut lengthwise into 1/2 inch strips. Heat oil in large frying pan over medium heat. Add a pinch of of salt, garlic and onion. Fry over medium heat until onion is opaque. Add lemon grass and chili. Fry 1 - 2 minutes until fragrant. Add chicken and cook until lightly browned. Add fish sauce, sugar and caramel sauce. Mix well. Add 1 cup water and cook 45 minutes or until chicken is tender. Stir occasionally and add water if necessary. CARAMEL SAUCE: Mix 1/2 cup sugar with 4 tablespoons of water in heavy saucepan. Bring to a boil over medium heat and let boil until mixture changes color. Turn heat down to low and heat until brown. Add 1/2 cup water to mixture. Stir until sugar dissolved. Remove from heat and store in jar in refrigerator. . Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very Place chicken in casserole dish. Mix together remaining ingredients and pour over chicken. Cover. Bak at 350F for 45 minutes. be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable. Notes ********** RECIPE ENDS ******** 1564 Green Bell Pepper; Chopped,* 1. Cut chicken into serving size pieces. Saute in hot oil until browned. Remove from pan, drain all but a little oil from pan. Add garlic and shallots; cook 1 minute. Add wine and return chicken to pan. Cover and simmer until tender, about 15 minutes. Add more wine if needed. Increase heat, add leeks, toss and cook briefly. Season with salt and pepper. Cover and cook over medium heat for 3 minutes. Stir in mustard and cream. If sauce is too thick, thin it with a little wine. Chopped Grind the salt, pepper, paprika, garlic and basil until it is a powder and then sprinkle this mixture over the chicken breasts. Heat the 4 tbsp oil in a frying pan and saute the chicken until it is cooked but not overcooked and dry. Meanwhile, brush another frying pan with remaining cooking oil and saute the onions until they are transparent. Add the white wine and reduce until it is a syrup. Add 1/2 of the peppercorns and crush with a fork in the pan. Add the chicken stock and reduce by 1/ 2. Now, tranfser the liquid from the pan into blender and blend until smooth. Place the mixture back in the frying pan, add the rest of the peppercorns (do not crush this time) and the 35% cream. Cook this slowly until the mixture thickens. Pour over the cooked chicken breasts and enjoy. 1564 Vinegar 2.00ts 1565 Oysters, Clean the cavity of the chicken with a cloth. Prick all over the skin with a fork. Wipe off any moisture. Place the chicken in a bowl. Pour Mixture A over the chicken and let stand for about 30 minutes. Remove the chicken and reserve the marinade. Heat 3 cups of frying oil to 350F in a wok. Add the chicken and fry until golden, spooning hot oil over it from time to time with a ladle. Remove the chicken and drain on a rack. Pour off oil from the wok. Heat 3 tablespoons fresh salad oil in the wok and sute the onions until they become fragrant. Add the reserved marinade and pineapple juice; bring to a boil. Add the water and chicken. Cover and cook for 25 minutes. Remove the chicken when the liquid is reduced to 1 cup. Add the pineapple chunls top the liquid and cook over very low heat for 15 minutes. Meanwhile, cut the chicken into 2-inch pieces, leaving the bone attached. Arrange them on a platter. If necessary, thicken the pineapple sauce with a litle dissolved cornstarch. Sprinkle with sesame oil and stir well. Pour the sauce over the chicken, garnish with Chinese parsley (coriander) leaves and serve. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. PREPARATION: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse bean curd Make pineapple salsa by mixing together in small bowl, cilantro, ginger root, 1/8 tsp salt, tomato, pineapple, onion, chilies and lemon juice. Set aside. In fry pan, place butter and melt over medium heat. Add chicken and sprinkle with remaining 1/4 tsp salt. Saute, turning, about 6 minutes or until light brown on all sides. Cover and reduce heat to medium low. Cook about 5 minutes or until fork can be inserted in chicken with ease. Arrange chicken on serving platter and spoon pineapple salsa over chicken. Garnish with sprigs of cilantro. Serves 6. ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and bean curd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced Cut chicken into 1-inch cubes. In a bowl mix together wine, catsup, 2 tablespoons plum sauce, salt and sugar. Add chicken and marinate at least 30 minutes, preferably overnight. Heat wok or skillet over high heat. Add oil. Stir-fry chicken until almost cooked, about 1 minute. Add chicken broth and remaining 1 tablespoon plum sauce. Simmer 2 to 3 minutes. Blend cornstarch and water mixture and add to pan. Simmer, stirring frequently, until sauce is thickened and translucent. Recipe from "Too Busy To Cook", published by Bon Appetit, 198 1. Using a sharp knife, cut a 2 x 2 pocket in the thickest portion of the chicken cutlet; press half of the cheese into each pocket and gently press the edges together to seal them and enclose the filling. In a 10 inch non stick skillet, combine the oil and margarine and heat until margarine is melted; add chicken and cook over medium heat turning once, until lightly browned on each side (usually 2-3 minutes) Transfer to a plate and keep warm. In the same skillet, saute the shallots (or onions) over medium high heat until softened, about 1 minute. Sprinkle flour over and stir quickly to combine; cook, stirring constantly for 1 minute. Add remaining ingredients and bring mixture to a boil. Reduce heat to low and cook until mixture thickens and flavors blend, usually 2-3 minutes. Return chicken to skillet and cook until heated through. Per serving: 279 calories :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 4 x medium (12 oz total) boned skinless Chicken Breast halves Thaw raspberries if frozen; set aside. In a large skillet combine orange peel, orange juice, bouillon granules, nutmeg, and pepper. Bring to boiling; reduce heat. Add chicken. Cover and simmer 15 minutes or till chicken is tender and no longer pink; turn chicken after 10 minutes. Remove chicken from skillet; keep warm. Stir together cornstarch and water; add to skillet. Cook and stir till mlickened and bubbly. Cook and stir 2 minutes more. Gently stir in raspberries; heat through. Pour over chicken. Per serving: 177 calories, 27 g protein, 8 g carbohydrates, 3 g fat, 73 mg cholesterol, 110 mg sodium, 328 mg potassium ind the gill. It should slide in easily. A six-pound salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. * Chicken Soup should be a can of Condensed Cream Of Chicken Soup (10 ** Onions to be whole onions, drained, (16 ozs) Cut chicken into pieces; cut each breast half into halves. Arrange chicken sides up and thickest parts to outside in oblong baking dish, 12 x 7 1/2 x 2-inches. Sprinkle with salt and pepper. Cover loosely and microwave on high (100%) until chicken is done, 20 to 25 minutes. Remove chicken from dish; reserve juices. Stir soup and parsley flakes into chicken juices. Arrange chicken in dish, coating with soup mixture. Add onions. Cover loosely and microwave unti hot, 7 to 9 minutes. Serve with rice. then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange cucumber on top of the salmon in a patter Combine Pineapple Juice, Raisin, Red Pepper & Garlic in A Large Non- Aluminum Skillet; Bring To A Boil. Add Chicken; Cover, Reduce Heat & Simmer 10 Min. OR Until Chicken Is Done. Remove From Skillet & Keep Warm. Bring Cooking Liquid To A Boil; Cook 7 Min. OR Until Reduced To 3/ 4C. ; Stirring Occasionally. Combine Strawberry Spread & Cornstarch; Stir Into Cooking Liquid & Cook 1 Min. OR Until Syrupy. Serve Sauce Over Chicken; Garnish With Green Onion Strips. 215 Cal. Per Chicken Breast Half & 3 T. Sauce. (Fat 1. Chol. ) o a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated. Notes ********** RECIPE ENDS ******** 4718 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 21330 Mashed Potato Casserole Sid Slice chicken breasts into 3 pieces, salt and pepper and saute in butter until lightly browned. Remove chicken and saute shallot until softened. Add balance of ingredients and bring to boil, stirring until sauce thickens slightly. Return chicken to skillet and simmer, coating with sauce. Serve with pasta. 34722 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 *substitute: 1 md Onion, thinly sliced, For leeks. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving fat in skillet. Cook chicken in fat over medium heat 12 to 14 minutes, turning once, until juices run clear. Remove chicken from skillet; keep warm. Drain fat from skillet. Cook and stir leeks in margarine in skillet 5 to 7 minutes or until crisp-tender. Stir in milk, tarragon and red pepper sauce. Heat to boiling, stirring occasionally. Boil and stir until slightly thickened. Crumble bacon. Stir bacon, tomatoes and chicken in to skillet. Heat over medium heat about 2 minutes, spooning sauce over chicken, until chicken is hot. 4 SERVINGS; 360 CALORIES PER SERVING. Anchovies; finely chopped 0.50 ts Chopped fresh rosemary; -OR- 0.25 ts -Dried rosemary 0.50 ts Chopped fresh sage; -=OR=- 0.25 ts -Dried sage 4.00 7-oz pieces whitefish fillet 0.00 - or bass fillet piec HEAT THE OLIVE OIL in a wok or large skillet over high heat. Reduce the heat to medium high. Add the chicken, onion and garlic. Stir- fry, stirring constantly, for 3 minutes. Add the zucchini and bell pepper, and saute for 3 minutes more, or until the zucchini is cooked but still slightly crisp and the onion is cooked. Add the tomatoes, salt, Italian seasoning and pepper to the pan and cook for 3 minutes. Serve immediately. Serves 4. NOTE: In place of Italian seasoning, 1/4 t oregano, 1/2 t basil and 1/4 t rosemary can be substituted. and arrange whitefish on top, skin side up. Give a turn of the peppermill. Cover and replace in oven for 15 minutes. Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove. Bring to a boil and cook until reduced by half. CUT THE CHICKEN into 1/2-inch cubes. Combine it with the egg white, salt and cornstarch in a small bowl and put the mixture into the refrigerator for about 20 minutes. If you are using fresh water chestnuts, peel them. If you are using canned water chestnuts, drain them well and rinse in cold water. Coarsely chop the water chestnuts. Heat a wok or large saute pan until it is hot and add the oil. When it is moderately hot, add the chicken cubes and stir to keep them from sticking. When the chicken pieces turn white, about 2 minutes, quickly drain the chicken and all the oil into a stainless steel colander set in a bowl. Clean the wok and reheat. Return 2 tablespoons of oil to the wok, add the garlic and ginger, and stir-fry for 30 seconds. Then add the water chestnuts, chili bean sauce, soy sauce, rice wine, sugar and salt and continue to stir-fry for 1 minute. Return the chicken to the wok and continue to cook for another 2 minutes. Add the sesame oil, give the mixture a final stir, and serve at once. Wash chicken and cut up. In small amount of Oil, brown chicken pieces on all sides. Pour off excess Oil. Add Wine and seasonings. over and simmer for 30 to 40 minutes or until chicken is tender. Heat oil in 5-quart Dutch oven until hot. Cook chicken in oil until brown on all sides. Drain fat. Add parsley, prunes, apricots, carrots and onion. Mix remaining ingredients and pour over chicken. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear and carrots are crisp-tender. 6 SERVINGS; 415 CALORIES PER SERVING. To Microwave: Omit oil. Cut carrots into 1/4-inch slices. Decrease apple juice to 1/2 cup. Arrange chicken pieces, thickest parts to outside edge, in 3-quart microwavable casserole. Sprinkle chicken with paprika. Cover tightly and microwave on high 10 minutes. Drain fat. Add parsley, prunes, apricots, carrots and onion. Mix remaining ingredients. Pour over chicken. Cover and microwave on high 10 to 14 minutes longer or until juices of chicken run clear and carrots are crisp-tender. 2.00 tb Unsalted butter Instructions: PREHEAT OVEN TO 375F. Combine wine a Saute the celery, onions and garlic in the oils while you cut the chicken into bite-sized pieces. When the onion is translucent add the chicken, celery seed, jalapenos and water chestnuts. Saute until chicken is barely done. add the remaining ingredients, cover and simmer for an hour. Serve over either cornbread, rice or pasta. they're all good. Enjoy! Remove baking dish from the oven. Arrange a bed of onion COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. 1.00tb Snap Off Tough Ends Of Asparagus, Remove Scales With Vegetable Peeler. Set Aside. Trim Fat From Chicken. Place Each Breast Between Wax Paper & Flatten To 1/4 in. Thickness. Place 3 Asparagus Spears On Each Chicken Breast; Top With 1 T. Cheese. Roll Up Lengthwise; Secure With Wooden Picks. Place Seam Side Down in A 10 Inch Glass Pie Plate Coatedwith Cooking Spray. Cover With Plastic Wrap, Venting One Corner. Microwave At High 5 To 6 Min. OR Until Done. Let Chicken Rolls Stand Covered 5 Min. Combine Mushrooms & Wine, Lime Juice & Tarragon in A 1 Qt. Glass Measure. Microwave At High 2-3 Min. Stirring Once. Stir in Parsley. To Serve, Remove Chicken Rolls From Cooking Liquid, Spoon Mushroom Sauce Over Rolls. About 194 Calories Per Roll And 1/4 C. Sauce. (Fat 6. Chol. ) p 16304 Ground Cinnamon 1.00ts q 16304 Ground Cardamom Heat oven to 400 degrees. Mix 2 cups of the cheese,chicken,onion and broccoli in greased pie plate,10 x 1 1/2". Beat remaining ingredients except cheese with wire whisk or hand beater until almost smooth,about 1 minute. Pour into plate. Bake until knife inserted in center comes out clean,25 to 30 minutes Top with remaining cheese. Bake just until melted,1 or 2 minutes. Cool 5 minutes. Serves 6 to 8. -1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350. In a medium size bowl, combine chicken, mayonnaise & scallions. Blend in basil, thyme & pepper. Add Swiss cheese & 2 tbsp. of the Parmesan; blend well. Spread chicken mixture over English muffin 1/2's, dividing evenly. Sprinkle w/ remaining Parmesan cheese. Arange on a foil lined baking sheet & bake about 10 minutes until browned on top. Cut muffins into 1/4's & serve hot. ack pepper; coursely 0.00 Ground 1.00 tb Brandy or Combine all ingredients in a large bowl. Stir until evenly distributed. Put about 1 1/3 cups mixture each into three 1- pint airtight containers. Label. Store in a cool, dry place. Use within 6 to 8 months. Makes about 4 cups of CHICKEN-FLAVORED RICE MIX. RECIPE FOR CHICKEN-FLAVORED RICE 1 1/3 cups CHICKEN-FLAVORED RICE MIX 2 Cups of Cold Water 1 Tbs. Butter or Margarine Combine all ingredients in a medium saucepan. Bring to a boil over high heat. Cover, reduce heat and cook 15 minutes, until liquid is absorbed. Makes 4 to 6 servings. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. Notes ********** RECIPE ENDS ******** 12 -1 -1 -1.00 -1.00 -1.00 Break vermicelli in half. Cook as directed on package; drain. Rinse with cold water; drain. Toss vermicelli, chicken, jicama, cilantro, carrots and cucumber with Ginger Dressing. Spoon onto salad greens if desired. 6 SERVINGS; 365 CALORIES PER SERVING. GINGER DRESSINGMix all ingredients. 00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 8311FMarshmallow Treats Snacks /crackers 9377 * peeled and cut into 1/2" cubes Combine chicken and water in a large saucepan. Bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender. Remove chicken, reserving broth. Bone chicken, and cut meat into bite-size pieces; set aside. Add potatoes, celery, and bouillon pwder to broth; bring to a boil. Cover, reduce heat, and simmer 15-20 minutes or until potatoes are tender. Stir in mixed vegetables; set aside. Melt 2 T margarine in a heavy saucepan over low heat; add 2 T flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add skim milk; cook over med heat, stirring constantly, until mixture is thickened and bubbly. Remove from heat; stir in poultry seasoning. Combine reserved chicken, vegetable mixture, white sauce, and mushrooms in a large bowl. Spoon into individual baking dishes that have been coated with Pam. CRUST: Combine 1 c flour, baking powder, and salt in a small bowl. Cut in 1 T plus 1 1/2 t margarine with a pastry blender until mixture resembles coarse meal. Stir in buttermilk. Spoon biscuit dough into 6 portions over chicken mixture. Bake at 350 deg F for 1 hour or until biscuits are golden. PER SERVING: 314 calories, 1 8. 6 g protein, 8. 2 g fat, 41 g carbohydrates, 27 g cholesterol, 2. 2 mg iron, 458 mg sodium, 116 mg calcium. 0mea 11125 Martini Traditional (2-To-1) Cocktails 9382 Place Chicken & Garlic in 2 Quart Glass Measure. Cover With Plastic Wrap & Vent. Microwave At Medium-High 4 Min. Stirring Once. Add Peas; Cover & Microwave At Medium-High 4 Min. Stirring Once. Stir in Mushrooms; Cover & Microwave At Medium-High 2 To 3 Min. OR Just Until Chicken Is Done. Drain Well. Set Aside. Place Oleo in 2 C. Glass Measure. Microwave At High 30 Sec. OR Until Oleo Melts. Add Flour; Stir Well. Gradually Add Milk, Stirring Well. Microwave At High 4 Min. OR Until Thick & Bubbly, Stirring Twice. Stir in Pimento, Dry Sherry, Salt & Pepper. Set Aside. Combine Chicken & Pasta in A Large Bowl. Spoon Sauce Over Mixture. Toss Well. (Fat 6. 6, Chol. ) auce 0.50 ts Fresh ginger, minced 1.00 tb Cloud Ear black fungus (or 0.00 water chestnuts) 0.67 c Chicken stock 0.50 ts Szechwan Soybean Paste 1.00 ts Cornstarch paste (approx) 0.50 ts Sesame oil Drain chickpeas and rinse well. Cut cucumber into thin slices, then halve them. Cut tomato into wedges, then halve them. Put cucumbers and tomato pieces, as well as red peppers and scallions, in a bowl. Set aside. Dice avocado. Put in a large bowl, and add oil and juice from half the lemon. Add the salt, pepper and basil. Stir with fork (avocado will cream). Add the vegetables and dill to avocado mixture. Toss gently. Add chickpeas, and combine. Taste and add more lemon, salt and pepper as needed. Serve. Can be prepared ahead of time and refrigerated. Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency. Allow sauce to cook for another minute. Reduce heat to medium, then introduce fish pieces. Drain soaked chickpeas and cook, covered, in water to cover until tender, about 2 hours or a little longer. Plunge them into cold water, then rub them between fingers to remove the skins. (If using canned chickpeas, simply drain and rinse. ) Toss beans in a bowl with the onions. For the vinaigrette, whisk olive oil with garlic, jalapeno, herbs, vinegar or lemon juice, salt, and pepper. Pour over the salad and mix thoroughly. Taste and adjust seasoning with salt and vinegar, let stand 30 minutes or longer. Add cilantro leaves as garnish. Serve at room temperature. Adapted from "Chicago Tribune Food Guide", 4 March 199 3. Adapted from "Classical Turkish Cooking" by Ayla Algar rop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 10 DUMPLINGS; 115 CALORIES PER DUMPLING. To Microwave: Prepare dumplings as directed. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F. ) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F. ) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. Grease rectangular baking dish, 12 X 7-1/2 X 2 inches. Mix Monterey Jack cheese, 1 cup Cheddar cheese, the onion, sour cream, parsley and pepper. Spoon about 1/2 cup cheese mixture onto each tortilla. Roll tortilla around filling and place seam side down in dish. Mix remaining ingredients except 1/4 cup Cheddar cheese. Pour over enchiladas. Sprinkle with 1/4 cup Cheddar cheese. Bake uncovered about 20 minutes or until hot and bubbly. Garnish with sour cream and sliced blac * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. Fresh mushrooms 1.00 lb Scallops, large 0.25 c White wine 0.50 c Milk Instructions: Recipe by: from Partners in the Kitchen Heat oil in large skillet. Saute garlic, green pepper and green onions until tender. * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. Heat all ingredients over low heat, stirring constantly, until the cheese is melted. Serve warm with tortilla chips. Makes 1 1/4 cups dip. ently. Add wine. cook for 1 minute, stirring often. Stir in milk. Coat A Nonstick Skillet With Cooking Spray; Place Over Medium- Highheat Until Hot. Add Tomato, Green Onions & Garlic. Saute Until Onions Are Tender. Combine Tomato Mixture, Eggs, Cheeses, Chili Powder, Cumin, Redpepper & Chopped Green Chiles. Stir Well. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. Garnish With Sliced Green Chiles If Desired. (Fat 2. Chol. ) 5 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake Roast duck with stuffing is as easy to prepare as a turkey or a chicken, though it is doubtful that the Conquistadors at the first Thanksgiving took the time to stuff the ducks before roasting. In these days of lean and no fat meals, many people refuse to consider duck becuase it is perceived as being extremely fatty. Several simple steps, however, can greatly reduce the fat content. First, if the skin is pricked before cooking, much of the fat will drain off. Secondly, removing the skin before serving will lower the fat content even further. (1) 4-1/2 to 5 pound duck, remove giblets and neck from inside wash and pat dry ground red chile powder Sprinkle the inside cavity of the duck with salt. Saute the chiles and onion in the margarine until soft. Combine the mixture with the apples, bread cubes, nuts, and cilantro, and toss gently to mix. Fill the neck and body cavities loosely with stuffing. Skewer the neck shut and cover the opening of the body cavity with aluminum foil and tie the legs together. To be safe, do not stuff until you are ready to cook. Place the duck on a rack in a shallow roasting pan. With sharp fork, prick the skin at 1-inch intervals, being careful not to prick the meat or it will dry out. This is to allow the duck to continuously self-baste so you can put it in the oven and forget it. Dust the duck with the chile powder. Bake in slow oven, 325 degrees F. , about 3 hours or to an internal temperature of 160 degrees F. Serves: 2 to 4 Heat Scale: Mild 19648 -coo Rinse chiles, open flat and remove seeds. Drain on paper towels. Brown meat with onion and garlic. Drain. Add 1 tsp cumin, 1. 5 tbs chili powder and salt. Stir. In a greased 9x13" pan, layer chiles, beef and additional chiles. Combine cheeses and sprinkle over chiles. Beat together eggs, milk and flour. Pour over cheese mixture. To the tomato sauce add 2 tsp cumin and 1. 5 tbs chili powder. Pour over all. Bake 30-45 min at 350 F. (Note: If preparing ahead of time, do not cover with tomato sauce until time to bake. ) Serve toppings in seperate bowls and let guests help themselves. shrimp 1.00 tb Cornstarch 1.00 tb Prepared fish sauce, if 0.00 desired 1.50 ts Sugar 0.50 ts Grated gingerroot (or 1/4 0.00 teaspoon ground ginger) 0.25 ts Salt 0.12 ts Pepper 6.00 Shallots, minced (about 1/3 0.00 cup) 4.00 Clean squid. Remove purplish outer skin and cut sacs into rings. To prepare in a mortar: Pound onion, garlic, chiles, and salt together to a coarse paste. To prepare in a blender or food processor: Grind together with oil. In a wok or skillet, heat oil over low heat and add paste. (If oil was used in grinding paste, add paste to dry pan. ) Cook slowly until quite fragrant and oil is well stained with red. Add paprika if necessary to enhance color. Turn heat to medium-high, add squid and Tamarind Water, and cook just until squid is done (about 2 minutes). Serve hot or at room temperature. Serves 4 to 6 with other dishes. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. * 7 oz. cans **shredded (approx. 12 oz. ) Split chili peppers lengthwise and remove seeds and pith. Spread chilies in a single layer in a greased 9x13-inch baking dish. Sprinkle Cheddar cheese, green onions, and 1-1/2 cups of the mozzarella cheese over chilies. In a bowl, beat eggs, milk, flour, and salt together until smooth. Pour over chilies and cheese. Bake in a 325 degrees oven for 50 minutes or until a knife inserted in custard comes out clean. Meanwhile, mix salsa with the remaining 1-1/2 cups mozzarella cheese. Sprinkle over casserole and return to oven for 10 minutes or until cheese melts. Let stand for 5 minutes before serving. Per Serving: 33 grams protein, 22 grams carbohydrate, 271 milligrams cholesterol, 490 calories. ice cream in a large bowl. Add macaroon crumbs and mix thoroughly. Add bourbon and mix thoroughly. Refreeze mixture immediately in two 1/2-gallon containers. Serve frozen. reduce to a powder. Set aside. Heat butter in a heavy 2-quart saucepan over me * California Chiles should be roasted and peeled. Prepare the tomato sauce and keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with toothpicks. Pour oil 1/4" deep in a large skillet. Heat oil to 365F. Beat egg whites in a clean medium bowl with clean beaters until stiff. Beat egg yolks lightly in a small bowl and fold into beaten egg whites. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately, topped with tomato sauce. TOMATO SAUCE: Combine tomatoes, onion and garlic in a blender or food processor and puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently for 15 minutes. Title :Vietnamese Crab Spring Rolls Serves :16 KeyWords :Vietnamese Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, one for each chile. Place one stick in each chile, using more if chiles are large. If chiles are loose and open, wrap around cheese and fasten with wooden picks. Pour oil 1/4" deep into large skillet. Heat oil to 365 F. Beat egg whites in a medium bowl until stiff. Beat egg yolks lightly in a small bowl and add all at once to beaten egg whites. Fold lightly but thoroughly. Roll chiles in flour, then dip in egg mixture to coat. Fry in hot oil until golden brown, turning with a spatula. Drain on paper towels. Serve immediately topped with tomato sauce. Tomato Sauce: Combine tomatoes, onion and garlic in blender or food pro- cessor; puree. Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Place plastic colander in a 2-quart microwave-safe casserole. Combine onion, green pepper, and crumbled ground beef in colander. Microwave (high or 100% power) for 6 minutes, stirring once halfway through cooking. Remove colander and pour off drippings. Turn meat mixture into casserole. Add tomato sauce, tomatoes, beans, salt, chili powder, black pepper, and mustard. Cover. Microwave (high or 100% power) for 10-12 minutes, stirring halfway through cooking. Rest, covered, for 5 minutes. In a frying pan, saute meat until lightly browned. POur off drippings. Add water, chili, and curry powder; simmer 5 minutes. Add tomatoes and beans; heat through. Stir inonions. Ladle into serving bowls and sprinkle on cheese. outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. Heat oil in skillet, add onion and green pepper. Cook until wilted. Add the meat and, using the edge of a heavy kitchen spoon, stir and chop the meat to break up any lumps. Sprinkle the meat with garlic, chili powder, cumin and oregano. STir to blend. Add the bay leaf, pepper, tomatoes, vinegar and crushed hot pepper. Bring to a boil and cook for 1 hour, stirring occasionally. ut do not crowd. Fry for 10 seconds. Mix all ingredients well. Place in a crockpot or slow cooker. Cook for 4 hours, stirring often until done. A condiment for hot dogs or hamburgers. on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, w Combine bacon, tomato sauce, onion, shallots, artichokes, beans, potato puree, wine, parsley, thyme, oregano, chili and maple syrup in a pot. Heat to boiling, then simmer for 45 minutes to 1 hour. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Process cottage cheese, beans and seasoning mix in blender or food processor until fairly smooth. Serve with dippers. lved; regular 0.00 mushrooms will do) 2.00 tb Butter 1.00 oz Wine, white 1.00 tb Bourbon; Cognac will do 1.00 oz Heavy cream; or more 0.00 salt Instructions: Very best lobster dish: Steam 1 big lobster per person over sea water. The really big ones (2+ lb. Rinse, sort and soak beans overnight. drain and empty them into a large pot; add boiling water, garlic and onion salts, thyme and marjoram. Cover and simmer until beans are tender, about 3 hours. (Don't let beans boil dry;add hot water as needed. ) Spoon out 3 cups of cooked beans to use another day in another way. Mash remaining beans with their liquid. Add remaining ingredients. Heat 10 minutes to blend flavors. Have an assistant remove the claw meat (keep whole) and * Each cheese slice should be 2 X 2-inches. Mix all the ingredients together except the cheese slices and chiles. Shape the mixture into 12 thin patties, each about 3 1/2-inches in diameter. Place 1 cheese slice and 1 tsp of the chiles on each of 6 patties. Top with the remaining 6 patties sealing the edges firmly. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. butter for a minute. Beat egg, milk and 1/4 c. vegetable oil. Add dry ingredi- ents, stirring only to mix. Toss in cheese and chilies. Bake in greased pans at 425 degrees for 15 minutes. o the same platter. While the butter is still hot, add (per person) 1 oz best white wine and 1 tblsp straight bourbon (Cognac will do); let cook down for 15 secs or so and then add, slowly and keeping the heat high, 1 oz or more of heavy cream per person. Microwave chili and process cheese spread on high 5 minutes or until thoroughly heated, stirring every 2 minutes. Layer half of chips, half of chili mixture, remaining chips and remaining chili mixture on large serving platter. Top with remaining ingredients. it and dump in the onions, mushrooms, roe, and knuckle meat. Pour sauce over lobster tails and serve at once. Save the tomalley for: Tomalley croustades. Fry rou In a large mixing bowl, beat eggs well. Stir in next five ingredients. Add green chilies. Pour into a greased 8 inch square baking pan. Bake at 350 F for 40-45 minutes or until a knife inserted near the center comes out clean. Serve immediately. Makes 6-8 servings. cream to make a thick paste. You may grate a tiny bit of Gruyere or other Swiss-style cheese over each one. Put under the b ** Have cheese at room temperature; mix both until well blended. Stir in garlic powder and pecans. Form into a roll about 10 inches long. Spread the chili powder on waxed paper and coat the outside of cheese with the chili powder by rolling over the waxed paper. Chill. Slice and serve with crackers or Melba toast. Makes forty 1/4 inch thick slices. 0.00 b 10463 Bread flour Cook ground beef, onion and garlic in 3-quart saucepan, stirring occasional until beef is brown; drain. Stir in remaining ingredients except break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until of desired thickness. 4 SERVINGS; 415 CALORIES PER SERVING. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all of the ingredients, blending thoroughly. Cover and chill. Makes about 3 cups of dip SUGGESTED DIPPERS: Brussels Sprouts, Salami, Cocktail Rye Bread Sole or other lean fish fill 0.00 (about 2 pounds) 2.00 md Carrots, cut into 0.00 Julienne strips 1.00 Green bell pepper, cut into 0.00 Julienne strips 0.25 c Dry white wine or apple juic 2.00 tb Margarine or butte * Tomato should be peeled, ceeded, and chopped. ** Chili Peppers should be canned, chopped, green chili peppers. In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 30 seconds to 1 minute more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. t 40 minutes or until fish flakes easily with fork. Heat margarine in 1-1/2-quart saucepan until melted. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat, stir Microwave margarine on high for 30 seconds. Add next 5 ingredients, cover with plastic wrap (leaving vent) and microwave on high for 2 minutes. Add tomatoes and cook 2 minutes. Add cheese and cook 1 minute. Stir and cook 1 minute. Stir in cilantro. Serve with tortilla chips. Makes 2-1/2 cups, 35 calories per tablespoon. ge fish on serving platter. Pour sauce over fish. Garnish with dill weed if desired. Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili onto frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. Remove with slotted spoon. CORNBREAD BATTER;RECIPE BELOW SAUTE ONION AND GARLIC IN OIL UNTIL SOFT AND TRASLUCENT,NOT BROWNED. ADD GROUND BEEF AND COOK UNTIL MEAT IS NO LONGER RED. STIR IN TOMATOES,TOMATO PUREE,CHILI POWDER,WORCHESTERSHIRE SAUCE,WINE VINEGAR,HOT PEPPER SAUCE,BAY LEAVES,SALT AND CHILI PEPPER FLAKES. LET SIMMER,STIRRING OCCASIONALLY,FOR O HOUR. ADJUST SEASONINGS,TO TASTE. (THE CHILI MAY BE REFRIGERATED AT THIS POI FOR LATER USE. ) WHEN READY TO PROCEED,PREHEAT OVEN TO 375 DEGREES AND TRANSFER CHILI TO A TWO QUART BAKING PAN OR OVENPROOF CASSEROLE. POUR OR SPOON CORNBREAD BATT OVER TOP OF CHILI. BAKE AT 375 DRGREES FOR 20 TO 30 MINUTES,UNTIL CORNBREAD IS BAKED THROUGH. THE BAKING TIME WILL DEPEND ON THE DEPTH OF THE BATTER. IF DESIRED SERVE CHILI WITH A SIDE DISH OF BLACK BEANS. MAKES FOUR SERVINGS. RECIPE FOR CORNBREAD NEXT h about 4 minutes, stirring every minute, until thickened. Notes ********** RECIPE ENDS ******** Preheat oven to 325 deg F. Cook grits in boiling, salted water for 8 minutes. Add butter, cheese, peppers, eggs, soup and salt; mix well and spread in a greased 2-quart baking dish. Bake for 1 to 1 1/2 hours, covered for the first 45 minutes. Remove cover and continue baking until lightly browned. rotein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large pot, saute onion and garlic in olive oil until soft. Mix in chili powder, basil, oregano, and cumin. Stir in zucchini and carrots until well blended. Cook for about 1 minute over low heat, stirring occasionally. Stir in chopped tomatoes, undrained kidney beans, and drained kidney beans. Bring to a boil. Reduce heat and simmer for 30-45 minutes or until thick. Top with chopped onions, tomatoes, and lettuce or green peppers. Makes 8 one cup servings @ 157 calories per serving. Scrub potatoes and prick skins with a fork; rub all over with vegetable oil. Bake in 425 F (220 C) oven for 45 to 55 minutes or until potatoes yeild to gentle pressure. Potatoes can also be microwaved. Meanwhile in a large pot of boiling water, cook broccoli, uncovered for 2 to 3 minutes or until tender-crisp. The lively flavors of cumin and chiles make these peanuts irresistible. To sip alongside, offer ice-cold beer, margaritas, or tomato juice. Yield: 8 To 10 Servings. Preparation Time: About 5 Minutes. Cooking Time: About 25 Minutes. Place the peanuts in a large rimmed baking pan. Bake in a 350F oven, stirring occasionally, until lightly golden (about 15 minutes). Remove from the oven. Add the chili powder, cumin, chiles, and oil to the pan, blending well. Return to the oven and continue to bake, stirring once, until the peanuts are a golden brown, (8 to 10 Minutes more). Season to taste with the salt. Serve warm or cool. Stir in the cayenne, salt and pepper to taste. Stuff into the potato skins, mounding the tops. Return to the oven and bake for 15 minutes or until steaming hot. Can also be microwaved. Serve with remaining mayonnaise mixture spooned over each potato. * I have no Cut chilies open and line 8" x 13" baking dish with them. Layer both cheeses evenly over chilies. Add any remaining chilies over the cheese layer. Mix flour with small amount of milk; using a wire whisk helps to make a smooth paste. Mix in remaining milk and sour cream. Beat in eggs, one at a time; add diced meat. Pour over chilies and cheese; bake for 30 minutes at 350 degrees. Pour salsa over top and bake an additional 15 minutes. 0.25c c RICE: To prepare the rice, heat oil in a skillet. Add onion and garlic and saute until onion is translucent. Stir in cooked rice and heat thoroughly. If using fresh chilies, grill or roast them by setting them under the broiler until they start to blister and turn born. Turn chilies to broil evenly. Place chilies in a plastic bag and let steam 5 minutes or until cool. Remove from bag and peel skin using fingers or knife. For the sauce, mix salsa, chilies and vinegar in a blender or food processor. Stir in onion and cilantro. Pour chili sauce over rice and serve. Yield: 4 servings, 3 cups One Serving = 1/4 cup (with fresh chilies) Calories: 150 Protein: 3 g Fat: 2 g Carbohydrate: 31 g Fiber: 2. 5 g Cholesterol: 0 mg Sodium: 382 mg (with 2 fresh jalapeno peppers) Potassium: 203 mg Exchange: 2 Starch/Bread 0.50c j 11407 Salt 1.00ts Prepare rice according to the instructions on the package, omitting the margarine. Cool slightly. Add beans, green peppers and onions. Combine salad oil, vinegar, chili powder, and hot pepper sauce. Stir into the rice mixture. Chill well before serving. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. Lime juice 1.50 tb Soy sauce 2.00 Garlic cloves, crushed 2.00 ts Ginger, grated 1.50 ts Sesame oil 1.00 ts Chili pepper, minced 1.00 ts Sugar Instructions: Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for 3 ADVANCE PREPARATION: Shell the shrimp, then devein by cutting along the top of the curve, starting at the tail and making a progressively deeper cut so the knife nearly cuts through the shrimp at the thick end. Rinse out the vein. Bring a large amount of lightly salted water to a rapid boil and add the shrimp. Cook until shrimp are done, between 1 and 2 minutes. To test, cut a shrimp in half; it should be white in the center. Transfer the shrimp immediately to a bowl of ice water to cool. When chilled, drain and refrigerate until ready to use. Mince and place in separate containers the red pepper and chives. Finely chop the peanuts in a food processor and set aside. Combine the sauce ingredients and mix well. LAST-MINUTE PREPARATION: Toss the shrimp with the sauce. Put in a decorative bowl and place the bowl in crushed ice. Sprinkle the shrimp with the red pepper, chives and peanuts. Serve at once. Serves: 4 to 8 as an appetizer or 4 as a first course. e Fry meat and onions until done, add other ingredients, salt and pepper and let simmer - the longer the better. f 10443 Salt 0.50ts g 10443 Grated orange peel 0.50ts h 10443 Eggs 3.00 Heat oven to 350 degrees. Mix egg and water. Crush 4 c corn chip to make 2 c crushed chips. Add egg mixture to crushed chips, spread in lightly greased 13 x 9-inch baking dish. Combine chili, 1 c enchilada sauce, green pepper and onion; spread over corn chips in casserole. Bake at 350 degrees, 35 minutes. Top with cheese and remaining whole corn chips; bake 5 minutes. Top with lettuce and tomatoes. Serve with sauce. chopped 0.50c Cut fat off steaks. Cut steaks into bite size pieces. Fry until well done. Remov meat and cook onion until tender. Remove onion. Make gravy with drippings and flour and water. Chop green chilies. Return meat and onion to gravy with all other ingredients, simmer. Add 2-3 hot fresno chilies if desired. 0.00 p 10443 Butter 1.00ts FOR BEANS: Soak Beans overnight in 2 qt. Water. In a large saucepan, bring Beans to a bOil. Add lamb bones and bouquet garni and 1 crushed garlic clove. Reduce heat and simmer till Beans are tender but not mushy. Skim occasionally and add more Water if necessary to keep Beans submerged. 2 hrs. FOR CHILI: Heat 3 T. Oil in large heavy saucepan over moderate heat. Add Onions and cook until soft, about 10 minutes. Add 2 cloves garlic, minced, and stir about 3 minutes. Transfer Onion and garlic mixture to a plate, using a slotted spoon. Add remaining Oil to pan. Increase heat to med. high. Add lamb and cook until no longer pink, breaking up with spoon, about 6 min. Return Onion mixture to pan; add Chili powder, Ginger, thyme, red Chili, marjoram, Peppers and allspice. Stir 5 minutes. Add Tomatoes ( and half of their liquid, if canned). Bring to a bOil then reduce heat and simmer for another 5 minutes. Add 3/4 c of Zinfandel. Simmer, skimming occasionally, for 30 minutes. Drain Beans and reserve the cooking liquid. Discard the bones and garni. Add Beans and remaining Zinfandel to Chili mixture. Salt and season as necessary. Simmer 30 minutes, adding bean cooking liquid as needed to keep Chili moist (or soupy, as you like it). This Chili is best made ahead and allowed to season in the refrigerator for 24 hours. Reheat before serving. ush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Brown meat in saucepan. Drain off fat. Add onion and celery and cook until vegetales are tender-crisp. Stir in tomatoes, potatoes, beef broth, water, chili powder, salt, and Worchester sauce. Cover and cook until potatoes are tender (about 15 min. ) Stir in peas or beans; heat through. r fingertips, until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse, or work, until the mixture Mix ground beef, corn, chilies and chili powder. Shape mixture into 6 patties. Place on rack in broiler pan. Set oven control to broil. Broil with tops 3 to 4 inches from heat 4 minutes on each side. Heat oven to 400 degrees. Mix remaining ingredients until soft dough forms. Beat vigorously 20 strokes. Smooth dough gently into ball on surface dusted with baking mix. Knead 5 times. Roll 1/8-inch thick. Cut into 12 rounds with floured 4-1/2-inch biscuit cutter. Place beef patties on 6 of the rounds. Top each with another round. Pinch edges together to seal. Place on ungreased cookie sheet. Bake about 15 minutes or until golden brown. 6 SERVINGS; 540 CALORIES PER SERVING. to a medium bowl. Melt the butter and whisk it into the bowl along with the eggs, sour cream and sugar. Pour the filling into the pre-baked crust and return the pan to the oven, baking until set, 12 to 15 minutes. Heat oil in a skillet. Add garlic, onion, green chili and chili powder and cook gently 4 minutes. Drain kidney beans, reserving juice. Reserve 3 tablespoons beans; process remainder in a blender or food processor to a puree. Add to onion mixture and stir in 2 tablespoons of reserved bean liquid; mix well. Stir in reserved beans and cheese. Cook gently about 2 minutes, stirring until cheese melts. Add salt and mix well. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, if desired. Serve warm with tortilla chips. MAKE A SLIT WITH THE TIP of a paring knife in the pepper at the cap. Place the oil in a deep saucepan and heat to a temperature of 375F. Have a bowl of ice water handy. Fry the peppers a few at a time for about 1 minute, or until the skin is blistered all over. Remove with tongs, and plunge into the ice water. Repeat until all peppers are fried. When cool enough to handle, gently rub off the skin. Cut a slit in one side of the pepper, and remove the seeds, keeping the pepper whole. Set aside, reserving the oil. In a bowl, mix together the mozzarella, Monterey Jack, garlic, thyme, oregano, cilantro, salt and pepper. Gently stuff the mixture into the peppers, securing them with toothpicks. Chill for 30 minutes. Beat the egg with the milk. Roll the peppers in the mixture, and then roll in cornmeal. Heat the reserved oil to 375F. Fry the peppers for about 3 minutes, or until golden brown. As you fry, be careful not to crowd the pan. Remove the peppers from the pan with tongs, drain on paper towels, and repeat until all peppers are fried. Serve immediately, accompanied by salsa, if desired. Serves 6. Note: The peppers can be prepared up to the point of being dredged in cornmeal and fried up to two days in advance and refrigerated, tightly covered with plastic wrap. Dredge with cornmeal and fry just prior to serving. 0.25 ts Pepper 1.00 ts Lemon juice Instructions: Mix all ingredients. ABOUT 2 CUPS THE BEST WAY TO PEEL these peppers is to fry them in oil and then plunge into ice water (see column). Carefully remove the skin, keeping the cap and flesh whole. Make a slit down one side, and carefully cut out the seeds. Rinse the peppers in cold water, and drain on paper towels. Heat the olive oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring constantly, for 3 minutes. Scrape the mixture into a bowl and add the basil, thyme, rosemary, parsley, salt, pepper, goat cheese and mozzarella. Mix well, and form the mixture into 6 cylinders the same size as the peppers. Place one cylinder of the mixture in each pepper, skewer the peppers shut with toothpicks, and chill for 1 hour. Heat the oil to 375F. Beat the egg with the milk, and dip the filled peppers. Roll in flour, and fry in the hot oil until brown, turning gently with tongs. Remove with tongs, drain on paper towels, and serve immediately, accompanied by salsa, if desired. NOTE: The peppers can be completed up to step 3 a day in advance and refrigerated, tightly covered with plastic wrap. 8282 chopped 0.00 8282 Candied lemon peel, finely 3.00tb 8282 chopped 0.00 In blender container, puree blueberries, orange juice, 1/2 c sour cream, sugar and nutmeg, until smooth. If desired, strain through fine mesh sieve. To serve, pour into bowls. Place remaining 1 tablespooon sour cream in small plastic storage bag; with scissor, snip tiny hole in one corner. Squeeze sour cream in circular pattern over soup; outline stem and petals. Pull wooden pick through sour cream to make petal design. laze (recipe follows) 0.00 Simmer the cantaloupe and ornage juice ina non-reactive pan until the cantaloupe is tender. Ouree until smooth in a food processor or blender. Flavor with lemon juice and cinnamon or curry powder to taste. CHill and serve as a first course, garnished with a dollop of yogurt, chopped melon, a mint leaf or a cinnamon stick. d citron 0.00 8282 peel, cut into leaf shapes 0.00 * 8 (4 oz) boneless chicken breast halves, skinned Trim excess fat from chicken. Place each piece between 2 sheets of waxed paper; flatten to 1/4" thickness, using a meat mallet or rolling pin. Place chicken in 13x9x2" baking dish. Combine next 5 ingredients in a small bowl; pour over chicken. Cover and refrigerate 2 hours. Remove chicken from marinade, discarding marinade. Coat a grill with cooking spray. Grill chicken 6" over med coals 8 minutes, turning once. Arrange chicken on a serving platter; garnish with lime wedges. Serve either warm or chilled with 1 1/2 T Dill Sauce per serving. (8 servings, 160 calories each. ) DILL SAUCE: Combine all ingredients in blender; process till smooth. Cover and chill thoroughly. Yield: 1 cup. PER SERVING: 2 7. 5 g fat, 160 calories, 3. 3 g carbohydrates, 72 g cholesterol, 236 mg sodium, 264 mg potassium. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine celery leaves, carrot, green pepper, spinach, chopped parsley, onion and chicken broth in kettle. Tie parsley sprigs, bay leaf, thyme, cloves and garlic in small square of cheesecloth. Add to broth mixture along with rice. Season to taste with salt and pepper. Bring to boil, cover and simmer 40 minutes. Discard seasonings in cheesecloth bag. Press soup through fine sieve or puree in blender. Return soup to kettle and bring to boil. Beat egg yolks and stir a few tablespoons of soup into yolks. Stir yolk mixture into hot soup and cook, stirring, until smooth. Do not boil. Stir in half and half and simmer 2 or 3 minutes, stirring constantly. Remove from heat and chill thoroughly. If soup separates, stir before serving. Spoon into chilled soup bowls. Top each serving with dollop of sour cream and sprinkle with parsley, chives and chopped tomato. ed). Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serv Bring the pears, water, and salt to a simmer. Add the rice syrup and ginger (and the anise extract, if you wish). Simmer for 3 more minutes. Allow the mixture to cool. Then puree the mixture and chill. Serve garnished with mint leaves or strawberries. From _Friendly Foods_ by Bro. Ron Picarski ENDS ******** Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. To cut down on chilling time, start with thoroughly chilled pears. Pare and core pears. Cut into large pieces. Place pear pieces and remaining ingredients in blender or food processor. Cover and blend on high speed, or process, 3 minutes or until smooth. Refrigerate 5 hours or until chilled. Stir before serving. Garnish with mint leaves if desired. Refrigerate any remaining soup. 6 SERVINGS (1/2 CUP EACH); 120 CALORIES PER SERVING. Shrimp With Snow Peas Process strawberries in blender or food processor until strawberries are pureed. In medium saucepan, combine pureed strawberries, tapioca, orange juice, lemon juice, cinnamon and allspice. Bring to a boil, stirring constantly with a wire whisk. Reduce heat and simmer uncovered over moderate heat until mixture is thickened. The time varies, it may take 1 hour. Stir frequently. Remove from heat. Add sugar and stir until sugar dissolves. Refrigerate mixture until well chilled. Add lemon rind and buttermilk. Mix well with wire whisk. Serve soup garnished with lime slices ans sliced strawberries. termilk Beet Soup Buttermilk Bisquits Buttermilk Blue Cheese Bread Buttermilk Brown Sugar Pound Cake Buttermilk Butter Cake Buttermilk Cake About 3-4 hours before you intend to serve, poach trout in basic poaching liquid (recipe and directions follow). When done, transfer to a serving platter and let cool; then cover and chill. About 10 minutes before serving time, remove cover from fish and, holding fish in place with wide spatula, drain off and discard any juices that might have collected on platter. Wipe platter and garnish with parsley sprigs and lemon wedges. In a bowl, combine sour cream, lemon juice, salt and dill weed. Mix thoroughly. Serve sauce in small serving bowl to spoon over fish. Basic Poaching Liquid In a poaching pan or 3-quart pan, combine onion, whole black peppers, whole allspice, lemon juice or white wine vinegar, bay leaf, salt, dry white wine (or water), (you will need just enough to cover fish pieces, so amount of water and wine may be varied accordingly). Cover and simmer ingredients for at least 20 minutes. Recipe may be doubled or tripled if larger amounts are needed (if so, simmer ingredients for 30 minutes to 1 hour). Poaching liquid may be reused several times - it will simply acquire more flavor, the more often it is used. However, liquid should not be stored in the refrigerator longer than 2 days; freeze in an airtight container if longer storage is necessary. How to Poach Bring poaching liquid to a boil in poaching pan on top of the stove. Lower fish into simmering liquid - there should be just enough liquid to cover fish; if not, add equal parts water and dry white wine (or all water) just to cover fish. Reduce heat, cover, and simmer gently (water should never be allowed to boil). Cook until fish flakes readily when prodded in thickest portion with a fork - for a 1-inch thick piece of fish (measured in thickest portion), allow 10 minutes from the moment simmering resumes after fish has been added. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fishes of all thicknesses. ) When, done, lift fish from liquid with a wide spatula, supporting it with cheesecloth if necessary. Drain well; then open cheesecloth carefully and gently remove it from fish. ntil cheese is melted,3 to 5 minutes. Cool 5 minutes. Serves 6 to 8. Notes ********** RECIPE ENDS ******** 0000010423 0000010423 0000010423 0000010423 0000010423 0000010423 0000010424 0000010424 0000010361 These delicate cookies melt in your mouth and are the perfect accompaniment to a Chinese banquet. In a large bowl, sift the flour, sugar, baking powder and baking soda together. Gradually beat in the shortening. When the shortening is well blended, add beaten eggs and almond extract. If mixture is sticky, add one or two more tablespoons flour. When mixture is well blended, remove from bowl and separate into four portions. Shape each portion into a log about 1-inch in diameter. Wrap in plastic wrap and refrigerate for one hour. Preheat oven to 350. Lightly grease baking sheets. Remove logs from refrigerator and cut each log into pieces 3/4- inch thick. Use your hands to roll each slice into a ball. Place the balls on cookie sheets and flatten slightly with your finger tips. Brush gently with beaten egg and place half an almond in the center of the cookie. Bake at 350 for 12-15 minutes (do not allow cookies to brown they should be almond colored). Remove from oven and let cookies cool on cookie sheets for about two minutes, then remove to racks to cool completely. (They tend to crumble if you remove immediately to racks. ) Store in tightly covered tins. Note: These cookies may be frozen for up to 2 months Thaw in original wrapping and, if desired, freshen in a warm oven for 4-5 minutes. Yield: 7-8 dozen. 000010431 0000010431 0000010431 0000010431 0000010431 0000010431 0000010431 0000010431 0000010431 0000010432 Sift flour, sugar, soda and salt together into bowl. Cut in butter till mixt resembles cornmeal. Add egg and almond extract; mix well. Shape dough into 1-inch balls and place 2 inches apart on ungreased cookie sheet. Place an almond atop each cookie and press down to flatten slightly. Bake at 325 degrees for 15 to 18 minutes. Cool on rack. Makes 4 1/2 dozen 000010435 0000010435 0000010435 0000010435 0000010435 0000010436 0000010361 Sift flour with soda and baking powder. Beat egg and lard together. Add sugars and almond extract. Gradually mix in dry ingredients until well blended. For each cookie, roll 1 tablespoon dough into ball. Place on ungreased baking sheets and press 1 almond in middle of each. Brush with beaten egg yolk and bake at 350F 15 to 20 minutes. -1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut the beef when it is partially frozen, and cut it across the grain into thin slices. Stir baking soda solution into the beef (to help tenderize it). Stir in the marinade. Then stir in 1 tsp peanut oil and marinate the beef for one hour or more in the refrigerator. Heat 1 tablespoon peanut oil over high heat, add 1/2 teaspoon salt. Stir in asparagus. Add 1/4 cup water. Cover pan for 2 minutes, and do not lift lid. When done, remove to a platter. Over high heat, add 1 tablespoon of oil. Stir-fry the RINSED black beans and garlic mixture. Stir for a few seconds. Add the beef. Stir-fry quickly until barely. Do not overcook or the beef will become tough. Sizzle in 1 tablespoon of rice wine and 2 teaspoons of soy sauce. Stir in asparagus. Add gravy mixture. Stir until thickened. Serve hot. Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. Season with the nutmeg, salt and pepper and serve in a warm vegetable dish, garnished with parsley. Place ribs in nonreactive, plastic, bowl with a lid. In a separate bowl, combine marinade ingredients; sugar, sherry, hoisin sauce, garlic, salt (if desired) and ketchup. Mix well and spoon over ribs. Place cover on bowl and shake to coat ribs thoroughly with marinade. Place in refrigerator and marinate for 4 hours or longer. Shake once or twice while marinating to coat again. To avoid mess, cover cookie sheet with aluminum foil. Take ribs from refrigerator and shake to coat again. Place ribs on their sides on cookie sheet. Don't crowd, or they won't be crispy. Bake at 350 degrees for 30 minutes. Turn over with tongs and bake additional 20- 30 minutes. Check carefully last 10 minutes of baking to prevent burning. Turn the meat occasionally. Prepare a charcoal fire or preheat the broiler. Place the lamb on the fire or under the broiler. Grill or broil the meat to the desired degree o doneness. Turn the meat several times as it cooks. Cooking time will depen on the distance of * 5 Spice powder may be obtained in a health food store or a Chinese grocery store. VERY hot! OR may be made by combining 1 t ground fennel, 1 t cinnamon, 1/2 t ground star anise, 1/2 t ground cloves and 1/4 t Szechuan or cayenne pepper. Take first three ingredients, mix and let stand 10 minutes. Cover tightly and microwave on medium for 10 minutes or simmer on top of stove 20 minutes, adding more liquid if needed. Heat sauce, adding any liquid from the chunks. Stir well and when sauce is boiling, mix with the chunks. Let marinate 30 minutes or longer. Before serving, bake in the marinade in a covered dish in a microwave on medium power about 5 minutes, stirring once. OR bake at 350F until chunks and sauce are hot. Spicy and aromatic. Serve with toothpicks as an appetizer or mix with cooked rice for a main dish. Makes about 1 quart. on the bias in 2" lengths. Slice water chestnuts thinly crosswise. In small bowl, mix stock, soy sauce, sherry, salt & sugar. Stir-frying: Swirl peanut oil Mix all the marinade ingredients together and pour over pork chops. Marinate for 3-4 hours in refrigerator or for 1/2 hour unrefrigerated. Barbecue pork chops for 15 minutes on each side, basting with leftover marinade every few minutes. Serve 4-6. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Chop ribs into 2" sections. Mix remaining ingredients and marinate ribs in mixture for 4-6 hours, turning several times. If you marinate overnight, keep refrigerated, and allow to warm up before baking. Baking: Preheat oven to 350 degrees. Drain ribs, saving marinade. Place ribs on rack in roasting pan. Bake at 325 degrees for 45 minutes, basting every 15 minutes. Turn up heat to 375 and finish undisturbed for 15 minutes - until slightly rusty. Serve hot. 0.00 Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated oven 375 deg for 25 minutes. Turn meat over and bake for an additional 25 minutes. ion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Thinly slice beef on the diagonal (for easy slicing,place meat in the freezer until slightly frozen);place in a snug-fitting bowl. Combine soy sauce,sherry,garlic,and black pepper;pour over meat,tossing to coat completely. Cover and refrigerate 8 to 10 hours. In a large skillet or wok,heat oil. Add green pepper and onion saute for 2 minutes. Dissolve bouillon cube in boiling water. Add beef and marinate. Bring to boiling point. Reduce heat and simmer,covered for 8 minutes. Blend cornstarch with cold water. Stir into mixture in skillet. Cook and stir until thickened. Cut tomatoes into wedges;add to skillet;stir gently. Cover and simmer, just until tomatoes are hot,about 3 minutes. Serve hot over rice with scallions,if desired. Serves 6 to 8. ing liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer. Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle Cut meat in half lengthwise and slice diagonally crosswise into paper-thin strips 1-1/2 to 2 inches wide and 4 inches long. Transfer to shallow pan. Combine marinade ingredients and rub thoroughly into meat. Arrange meat on racks and let dry at cool room temperature overnight (do not refrigerate). Preheat oven to 250F. Line two large baking sheets with foil and set wire rack(s) on top of each. Arrange meat on racks in single layer. Bake 30 minutes. Reduce heat to 175 F and continue drying meat another 40 minutes (meat should be lightly browned but not burned). Let meat continue to dry on racks at cool room temperature overnight before packing into jars. Dried meat can be brushed lightly with sesame oil for additional flavor and shine. Makes 36 pieces or 10 buffet servings. Bon Appetit, June, 198 1. =(<@E ?(]Oq Remove and discard fat from meat. Cut meat across the grain into thin slices about 2 inches long. Heat 2 tablespoons of the vegetable oil in wok over high heat. Stir-fry half of the meat in oil until brown, 3 to 5 minutes. Remove from wok. Cook remaining meat and remove from wok. Cut green onions into 1/inch pieces. Crush garlic. Pare ginger and chop finely. Heat remaining 2 tablespoons vegetable oil in wok over high heat. Add onions, garlic, ginger and cashews. Stir-fry 1 minute. Mix meat into cashew-vegetable mixture. Combine all remaining ingredients and pour over meat mixture. Cook and stir until liquid boils and thickens. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine ham, celery, cabbage, mushrooms, onions, eggs, bread crumbs, oysters, sausage and soy sauce in large bowl. Divide the mixture in six equal parts and mound each part evenly on each butterflied chicken breast. Sprinkle paprika on top. Add dried parsley and bake at 350 degrees until brown - 1 1/2 to 2 hours - or until juices run clear when center is poked with a fork. Garnish with radish slices or olive slices for a colorful butterfly look. Cut in half to serve. . Combine Cabbage, Red Pepper, Green Onions & Cilantro in A Large Bowl. Toss & Set Aside. Combine Lime Juice, Oil, Salt, Red Pepper Flakes & Garlic in A Smallbowl, Stirring With A Wire Whisk Unitl Well Blended. Pour Lime Juicemixture Over Cabbage Mixture, Tossing Well. Cover & Chill Throughly. (Fat 4. Chol. ) Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trim Prepare greens by chopping up the Napa cabbage and the green onions. You may use a coarse chop or shredd, depending on preference: coarser than most cole slaw but not "bite sized" pieces. Boil together the vinegar, 1/2 cup sesame oil, and sugar. In a frying pan, add the dressing ingredients listed in Step II and saut until the Ramen noodles and sesame seeds are lightly browned. Mix with the sweet oil and vinegar mixture and chill. Keep greens and dressing separate until ready to serve. Toss dressing in with greens. You may add cooked chicken if you like. Nancy H. Miller Notes ********** RECIPE ENDS ******** ins are firm. Serve with Tarragon Mustard. 12 ROLLS; 120 CALORIES PER ROLL. TARRAGO MUSTARD Mix all ingredients until sugar is dissolved. Notes ********** RECIPE ENDS ******** b 11192 chopped onions 0.50 Slice breasts horizontally into very thin slices and cut into inch squares. Place on tray. Prepare vegetables, removing ends and strings from pea pods, slicing mushrooms, green part of onions, and the bamboo shoots. Add to tray. Mix soy sauce, cornstarch, sugar, and salt. Heat 1 tablespoon of oil in skillet over moderate heat, add all the nuts, and cook 1 minute shaking the pan, toasting the nuts lightly. Remove and reserve. Pour remaining oil in pan, fry chicken quickly, turning often until it looks opaque. Lower heat to low. Add pea pods, mushrooms, and broth. Cover and cook slowly for 2 minutes. Remove cover, add soy sauce mixture, bamboo shoots, and cook until thickened, stirring constantly. Simmer uncovered a bit more and add green onions and nuts and serve immediately. MING'S DYNASTY - Glendale, CO. 11193 fish filets 3.00 4 a 11193 egg Beat eggs until light. Add sugar and blend. Sift together dry ingredients, add to egg mixture. Stir in dates and nuts. Spread mixture in well buttered pan and bake in slow oven 300 F. about 20 minutes. When cool cut into squares and roll in granulated sugar. ntil tender, 10 to 15 minutes. Remove from water, sprinkle with a little mace and pepper. Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g; Source: Light & Easy Diabetes Cuisine by Betty * Reserve some of the Chinese noodles for the top. Mix all ingredients together and top with the extra noodles. Bake in a 350F oven for 45 minutes, or until browned. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PUT RICE IN CLAY POT or medium-sized pot with water to cover about 1-inch. Bring rice to boil; cook until most water evaporates. Reduce heat to low and cover tightly. Coarsely chop chicken; combine with soy sauces, wine, salt, sesame oil and cornstarch. Heat wok or large saute pan until hot. Add oil and ginger; stir-fry for 10 seconds. Add chicken, and stir-fry for 2 minutes. Pour the contents of wok on top of the rice, cover, and continue to cook for 10 minutes. Just before serving, drizzle the soy sauce on top of the rice and garnish with the scallions. dry. Using a pair of kitchen shears, cut off the fins. Put the trout in a dish and add the milk. Turn the fish to coat with the liquid. Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess. Wash chicken livers and pat dry. Combine other ingredients, adding oil last. Marinate livers in the honey mixture. Bake at 375 degrees for 15 to 20 minutes. I usally turn the livers about half way. Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes. Simmer chicken breasts in chicken broth until meat is tender, cut into small strips or dice size pieces. In a frying pan, toast almonds and sesame seeds in a small amount of butter ( or oil) Combine all of the abvoe ingredients togethr except the Chow mein noodles and the bacon. Just before serving toss salad with the dressing( recipe below) and add noodles and bacon. makes 3=4 servings. More Chicken may be added if desired and sometimes I add sliced water chestnuts to this. Dressing: Combine last five ingredients in a jar, shake well. Bonnie ( American named recipe) Z-hMz TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well. ) Pour the dressing all over the chicken and vegetables and mix well. Serve at once. To make salad, break noodles into pieces; toss with cabbage, green onions, almonds and chicken. To make dressing, combine oil, vinegar, sugar, soy sauce and flavor packets from soup; mix well. Toss dressing and sesame seeds with salad. TESTER'S NOTE: Add 1 to 2 tablespoons sesame oil and an additional 1 to 2 tablespoons rice vinegar to dressing for more flavor. Printed in the June 11, 1992, issue of the Los Angeles Daily News. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In small bowl, combine vinegar, canola and sesame oil with 1 T. water; whisk in sesame seeds and ginger; set aside. Divide lettuce, cabbage and water chestnuts evenly among 4 plates. Top each evenly with chicken; sprinkle evenly with almonds. Drizzle dressing over salad. Sprinkle with lemon juice. n the trout. Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat ju * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 1 6. 4 g protein, 6. 7 g fat, 2 5. 7 carbohydrates 98 g cholesterol, 3. 1 mg iron, 366 mg sodium, 37 mg calcium. 9793 Salt & pepper to taste 0.00 9794 Cut chicken into chunks and put in a food processor. Add scallion, eggs, cornstarch, sesame oil, and salt; puree to a paste. Transfer to a bowl and stir in water chestnuts. Spread chicken paste over bread slices, cover, and refrigerate until ready to cook. In a large frying pan, heat 3/4 inch of oil over medium heat. Add bread, chicken side down, and fry until golden brown, 1 to 2 minutes. Drain on paper towels. Cut into triangles and serve hot. Discard wing tips. Cut between joints. Remove the smaller bone of the lower wing. Cut skin loose around the small end and push skin and meat up to form drumstick. Marinate wings for 1 hour. Add egg white. Coat wings evenly. (Using egg white to coat the wings will help to seal the juice inside the meat. Hence the meat will be juicier. Dredge wings in cornstarch mixture. (Using cornstarch and baking powder helps to make the outside layer crisp. ) Deep-fry for 3 minutes. Drain. Let cool. Deep-fry once again right before serving. (Deep-fry the first time to cook the meat and seal the juice in the meat. The second time to make the outside crisp. Make sure the oil is very hot before you deep-fry for the second time. ) 9794 Fresh spearmint leaves 1.50c 9794 (finely chopped) 0.00 Cut onion in half; dice one half and thinly slice other half; set aside. Combine 1 tablespoon soy sauce and the butter in a small bowl; brush chicken with part of the mixture; reserving the rest. Place chicken, breast side down, on a rack in a large, shallow microwave dish. Cover loosely with waxed paper; microcook for 15 minutes at Medium. Remove from microwave and turn chicken breast side up. Brush generously with soy-butter mixture. Cover with waxed paper and microcook for 15 minutes longer, or until fork can be inserted into leg with ease and leg moves freely when lifted or twisted. Meanwhile, combine water, diced onion, bouillon cubes, and salt in small saucepan over medium-high heat. Bring to a boil; add rice. Reduce heat to low and cook, covered, for 20 minutes or until rice is done. Remove chicken from microwave and let stand for 10 minutes. Reserve pan drippings. Remove chicken meat from bones and cut into bite-sized pieces. Discard skin and bones. Mix the remaining soy sauce with ground pepper and pour over chicken; set aside. Combine sliced onion, celery, and pan drippings in a large microwave bowl. Cover and microcook for 2 minutes at High, stirring after 1 minute. Add mushrooms and pea pods. Microcook at high for 2 minutes longer, stirring after 1 minute. Add the chicken and the rice; toss to mix thoroughly. Serve hot. d be as small as possible consistent with the requirement to remove the entrails and clean. 2. Stir-fried ground meat and diced vegetables in a spicy sauce produce an Oriental "chili" that can be mounded on steamed rice or buttered noodles to make a quick and satisfying dinner. Advance Preparation In a bowl, thoroughly combine lamb, soy sauce, sherry, and hoisin sauce. Set aside until ready to cook. Seed and stem peppers, then cut into 1/2 inch cubes. Peel and coarsely chop onion. Set peppers and onion aside. In a small bowl, combine sauce ingredients; set aside. Last-Minute Cooking Stir cornstarch with an equal amount of cold water, then set aside. Place wok over highest heat. When wok becomes very hot, add 1 tablespoon peanut oil to center, then roll oil around sides of wok. When oil just begins to smoke, add lamb and stir-fry, pressing meat against the sides of the wok, until it loses its raw color and separates into small pieces, about 3 minutes. Transfer to a work platter. Immediately return wok to highest heat and add remaining tablespoon peanut oil to center. Add ginger and garlic and saute for a few seconds. Add vegetables and stir-fry until peppers brighten and onion becomes transparent, about 2 minutes. Return lamb to wok and pour in sauce. Bring sauce to a low boil, then stir in a little cornstarch mixture to lightly thicken. Reduce heat to low and simmer for 2 minutes. Turn out onto a heated platter or individual plates. Serve at once with steamed rice, noodles, or bread. Serves: 2 as an entree; 6 to 8 as part of an Oriental meal. Menu ideas: Easy dinner for 4 - Chinese Chili with Peppers (double recipe); Onion Bread (double recipe; cook before guests arrive, and reheat in oven); Steamed Corn with Chinese Herb Sauce; ice cream and coffee. Notes: This dish is excellent made with ground pork, beef, or lamb, but not with ground veal, chicken, or turkey. To simplify any stir-fry dish, substitute 3/4 pound ground meat (pork, beef, or lamb) for the cubed or sliced meat or sea- food. This shortens the preparation time but results in an equally good dish. * packed in its own juice ** drained Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. 5Vw2NmB\zi &Fj+Ls1T * packed in its own juice ** drained Combine cabbage, pineapple, water chestnuts, parsley, and onion. Cover and chill. For dressing, combine mayonnaise, mustard, and gingerroot. Cover and chill. Spoon dressing over the cabbage mixture; toss to coat. w{|uz{v|{w}|w|}x|}w{|z|}{}}}~||}y{|x~ %Ly Gs Break the top ramen noodles apart, being careful not to grind them in your hands, then brown them in butter. Noodles should be crisp. Set aside. Next brown green onions, sunflower seeds and almond slivers in skillet with butter. Set aside. Mix oil, sugar, vinegar and ramen seasoning to make the dressing. shake vigorously. Do not mix ingredients until you are ready to serve. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Position Knife Blade in Processor. Add Half Of Corn. Process Until Finely Chopped. Add Remaining Corn. Stir Well & Set Aside. Combine Cornstarch & Water in A Small Bowl; Stir Well & Set Aside. Combine Chicken Broth & Gingerroot in A Large Saucepan; Bring To A Boil. Add Corn, Cornstarch Mixture, Creabmeat, Green Onions, Pepper & Rice Vinegar. Bring To A Boil. Reduce Heat & Simmer Uncovered 3 Min. (Fat 0. Chol. ) ed, skinned, deboned 0.00 Trout 0.50 ts The Chinese have comfort food, too, and this dish qualifies. You will need a large steamer; if you don't yet have one, they can be bought cheaply in large Chinese or Vietnamese food stores where you can also pick up the glutinous rice. The dish takes considerably longer to cook than the previous recipes but little more of the cook's time. By the time the rice is cooked, it is saturated with crab flavour. Finely chop 2 green (spring) onions and grate 2-3 cms of fresh ginger. Combine them with 4 tablespoons dry sherry and 3 tablespoons light soy sauce. Prepare three green blue swimmers crabs. Chop two of them into several pieces with a large knife or cleaver and crack the hardest pieces of the shell with a hammer. Crack the third crab thoroughly all over but do not chop up. Pour the sherry-soy sauce mixture over the crabs and leave to marinate for an hour. Wash 400 grams glutinous rice in several changes of water until the water runs clear. Put the rice into a saucepan and pour over in 1. 5 L water. Bring to the boil and boil for 5 minutes. Drain. In the bottom of a heatproof dish at least 12 cm deep and of a size to fit into your steamer, pack in the chopped crab pieces, reserving the marinade. Pour the rice over the top and pack it down. Press the intact crab into the top of the rice. To the marinade, add a further tablespoon soy sauce and a tablespoon oil, teaspoon salt and 1 teaspoon sugar. Pour over the crabs and rice. Put the dish in the steamer over boiling water and steam for 35-40 minutes. Serve. Diners deal first with the top crab, now half buried in rice, then fish around, for the rest of the crab pieces in rice. Notes ********** RECIPE ENDS ******** nches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway Combine ingredients and use for marinade for spare ribs and pork. iber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch. Serve hot, with fresh corn and sauerkraut, or with baked beans and coleslaw. a 18464 -sliced in 1/4-inch rounds 0.00 b 18464 Artichokes Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. When cool, cut into matchstick pieces. Set aside. In a wok, or dee-sided frying pan, warm the oil. Over medium heat, add the celery, cabbage, onions and mushrooms. Stir fry until celery and onions are tender. Add chicken and pork. Stir until heated through. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping tb of filling just below the center of the egg roll. Fold bottom corner up over filling to cover, then fold in the two outside corners. Roll closed, sealing shut with a bit of egg white. Put oil in a wok or large pan to a depth of about 2 inches - deep enough to cover the egg rolls. Over medium-high heat, warm the oil and carefully add the egg rolls, one at a time. Deep fry about 2-3 minutes, until golden brown on both sides, turning once. May be kept warm in 200 degree oven until serving time. Serve with dipping sauce. DIPPING SAUCE: Combine soy sauce, mustard, garlic powder, vinegar and brown sugar. NOTE: Egg rolls may be frozen after frying and cooled. Reheat in oven to serve. ly chopped and blended with a little butte It is not necessary to use all ingredients listed here as long as you offer an interesting blend of meats, fish and vegetables. Other meats and vegetables can be substituted, if desired. Place beef, chicken and fish in freezer and chill until firm to touch but not frozen. Slice beef and chicken in strips 1/4-inch thick and about 2 inches long. Cut fish into 3/4-inch cubes. Shell and devein shrimp. Chop cabbage into bite-size chunks. Clean mushrooms. If using forest mushrooms, remove and discard stems. Slice mushrooms and sprinkle with lemon juice. Cut off and discard root portion of enoki mushrooms and separate clusters as much as possible. Wash, trim ends and string pea pods. Clean green onions and cut in halves lengthwise, including green portion. Cut into 2-inch lengths. Clean spinach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows on large platters or serving plates. Bring broth to boil. Place heating unit under Chinese hot pot and pour boiling broth into hot-pot bowl. Using Chinese wire ladle and chopsticks or fondue forks, each person places whatever ingredients are desired into hot broth to poach. When cooked (this will take only a few moments), ingredients are then dipped into sweet-and-sour sauce, soy sauce or hot mustard as desired, and eaten with noodles, adding cilantro, if desired. Note: The special pot needed can be purchased at Chinese shops. tRBDL brickrBxT burlapuBxT canvasaCxT sandstonetSxT Have fortunes prepared in advance. Beat egg on low speed until frothy. Beat in sugar, a little at a time, & continue beating until mixture is a very light yellow and thick. Fold in corn oil. Blend water and a little of the egg mixture into cornstarch, then stir into the remaining egg mix. Heat heavy, well seasoned griddle to 350 deg, or until drops of water bounce when dropped on the griddle. (For griddles without temperature control, keep heat between low and medium). Drop heaping T of batter on the griddle and spread with the back of a spoon to about 4 in. wide and 1/8 in. thick. Cook until edges are slightly brown & cookies can be easily lifted from griddle with a spatula, 5 - 8 minutes. (If cookies stick, bottoms need to be cooked a little longer). Turn cookies carefully & cook other side until light brown. Be careful to keep temperature even. Place fortune paper on cookie as soon as it is removed from the griddle. Folding is easier to do than to describe, but the end result is shaped like a horseshoe. Fold opposite edges together, forming a semicircle. Crease crosswise at the center of the straight edge to form a flattened side, then bend the opposing corners together for the traditional shape. Set in a small glass or muffin tin until cookie cools and holds its shape. Wipe griddle & stir batter. Repeat. -1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Butter a baking sheet & dust it lightly with flour. Heat oven to 350. Beat eggs & gradually mix in sugar while beating until mixture is very thick. Beat water in a T at a time. Add & beat in the almond flavoring, preferably with an electric mixer, as it must be thorough. Very gently fold in the flour to mix, but do not beat. Drop the batter by level tablespoonfuls on the buttered sheet 5 inches apart. Bake until very lightly browned. Remove from oven and shape while still quite warm, inserting fortunes. Let cool in glasses to hold the form. * RECIPE ENDS ******** lamb and press it in firmly. Replace in the oven and cook to desired doneness. Makes 1 Rack Notes ********** RECIPE ENDS ******** thin circle, approximately 1/16 inch thick and 8 inches in diameter. Prick each circle all over with the tines of a fork. To cook, gently place the circles, one at a time, on a hot gridd Combine egg whites, sugar & salt. Beat in, one ingredient at a time, the butter, extracts, flour & water. Blend thoroughly & chill for 20 minutes. Preheat to 350 deg. Do just 2 or 3 cookies at a time. Drop slightly rounded teaspoonfuls of thick batter for each cookie onto a lightly greased cookie sheet. Spread the dough very thin, using the back of the spoon, making rounds about 3 inches in diameter. Bake for 5 minutes. , or until the edges begin to brown lightly. Remove to a wire rack. Working quickly, place a fortune in the center of each cookie. Fold opposite sides together, crease crosswise at the center of the straight edge to form a flattened side, then bend backward for the traditional shape. Cool in muffin tins or small glasses to hold shape. Makes about 4 dozen. ATIONS: For a crunchier cracker, add 1/3 cup buckwheat groats and increase the water slightly. Buckwheat has a strong flavor. Accordin Cut bacon into cubes and cook until crisp. Drain but keep drippings. Set bacon aside. Beat 3 eggs in bowl with a little water until well blended Heat wok over med high temp, pour 1 Tbl bacon fat drippings into wok. Pour eggs in wok, scramble until set and remove and set aside. Place 2 Tbl bacon fat drippings into wok. Place cold rice into wok and stir fry for 2 - 3 mins. Add sugar and soy sauce, stir fry until uniform in color. Add green onions, (peas - optional), bacon and cooked eggs. Stir fry for another minute, serve hot. You can add any other meats such as leftover cooked pork, chicken, ham, etc. Add with the green onions and peas. MEATLESS VERSION Follow above except use peanut oil instead of bacon drippings. Replace bacon with 1/4 cup of BACOS or BACO chips. 47 Fish steaks, 1-inch thick 0.00 1447 (about 1-1/2 pounds)* 0.00 USING A SHARP KNIFE, peel, core and slice the apples into thin wedges. Peel and slice the oranges into segments. Cut the melon in half, scoop out and discard the pulp and seeds. Cut the melon flesh into 1-inch cubes, or use a melon baller. Combine all the fruits in a large bowl. Mix them gently together. Wrap the bowl tightly in plastic wrap until you are ready to serve the compote. 1447 Pepper 0.12ts Method: 1. Beat the egg yolks well. Add the salt, cornflour and vanilla and after stirring add the milk gradually, continuing to stir. Cook the mixture over boiling water until it thickens and stir in half the sugar. Beat the egg whites until they are stiff and whilst beating add in the rest of the sugar. When the yolk mixture has cooled, fold in the egg whites, the pulped gooseberries, and the whipped cream. Pour the mixture into a serving bowl and place sliced gooseberries around the top. lg Shrimp 0.00 Shells from the shrimp, 0.00 including heads, if 0.00 available 5.00 c Water 2.00 Stems fresh Lemongrass 0.00 (bottom 1/3 of stalk) 0.50 Inch piece Siamese Ginger 0.00 (Galanga), sliced in 0.00 slivers 3.00 sm Hot red chilies, seeds and 0.00 ribs removed 2.00 Mix together green beans, bean sprouts and soup in a greased 2-quart casserole. ~ 2. Bake in preheated 350'F. oven 30 minutes. ~ 3. Sprinkle with onion rings; bake 5 minutes longer, or until onion rings are golden brown. ~ 1.00 cn Straw Mushrooms, drained 2.00 Stems fresh Coriander Leaves 0.00 for garnish Instructions: Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepa LAY THE HALIBUT STEAKS on a platter. Puree the marinade ingredients in a blender and spread it evenly over the halibut steaks. Allow to marinate for 2 hours in the refrigerator or 1 hour at room temperature. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the halibut steaks for 5 to 8 minutes on each side, depending on their thickness. Garnish with the chopped coriander and serve immediately. it doesn't taste wonderful at this IF THE GOOSE IS FROZEN, thaw it thoroughly. Rinse the goose well and blot it completely dry with paper towels. Insert a meat hook near the neck. Using a sharp knife, cut the lemon into 1/4-inch slices, leaving the rind on. Combine the lemon slices with the rest of the honey syrup ingredients in a large pot and bring the mixture to a boil. Turn the heat to low and simmer for about 20 minutes. Using a large ladle or spoon, pour this mixture over the goose several times, as if to bathe it, until all of the skin is completely coated with the mixture. Hang the goose in a cool, well-ventilated place to dry for 4-or-5 hours, or hang it in front of a cold fan for about 3 hours--in either case, the longer the better. Once the goose has dried, the surface of the skin will feel like parchment. Preheat the oven to 475F. Meanwhile, place the goose on a rack in a roasting pan, breast side up. Put 2/3 cup of water into the roasting pan. Now put the goose into the oven and roast it for 15 minutes. Reduce heat to 350F and continue to roast for 1 hour and 10 minutes. Remove the goose from the oven and let it sit for at least 10 minutes before you carve it. Using a cleaver or sharp knife, cut the skin and meat into pieces and arrange them on a warm platter. Korean: Kim Chee Korma Kosher Cabbage Rolls Soak wood ears and lily buds in 3 cups hot water 15 minutes to soften. Remove stems from softened wood ears. Shred wood ears with a cleaver. Slice pork into thin strips. Use a cleaver to chop strips into shreds. Combine marinade ingredients in a small bowl. Add pork shreds; mix well. Let stand 15 minutes. Combine chicken broth and salt in a medium saucepan. Bring to a boil over high heat; reduce heat to medium. Add mushrooms, water chestnuts, bamboo shoots, wood ears and lily buds to broth. Simmer 3 to 4 minutes. Add pork shreds with marinade and bean curd. Bring to a boil. Add worcestershire sauce and vinegar, if desired. Dissolve cornstarch in 5 tablespoons water to make a paste. Slowly stir into soup. Cook over medium heat until soup thickens slightly. Stir egg into soup. Add black pepper, white pepper and sesame oil. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "This funky little cafe is a regular hangout for Queen's university students. Lucky students. " this recipe comes from the owner, Ann Marie Rousseau. Combine all ingredients in food processor until very smooth and creamy. Spread on crackers, bread or bagels. Also terrific in sandwiches. MAKES: 2 CUPS pieces to serve as a side dish with main courses, rice or vegetables. Throughout the waters surrounding Korea, Japan and Northern China, this type of laver is harvested and processed to be Wine: dry white. Preheat a wok and swirl the vegetable oil around inside. Rub bottom and sides with the gingerroot and garlic and discard. Place cabbage in wok and stir. Add salt, sugar,MSG and chicken broth. Stir and cover; cook for 3 minutes. Add the peas pods, bamboo shoots and mushrooms. Stir about 30 second and serve. e under a hot broiler for about 8 seconds, until the laver turns bright green; do not let it burn or catch fire. Sips of soup between other dishes cleanse the palate for the interplay of flavors that is so much a part of a Thai meal. This one is a very refreshing soup. Chinese mustard pickles are available from Asian food stores. Heat a small skillet and add the oil. Stir-fry the garlic until golden brown. Reserve the garlic. Heat the water to boiling and add the pork ribs. Cover and simmer for 15 minutes. Mix in the Chinese mustard pickle pieces, the fish sauce and the pepper, stirring until warmed through. Remove to a serving bowl and top with the fried garlic. Bunches Green Onions 2.00lg f 15939 Head Chinese Cabbage 1.00lg g 15939 Heads Regular Cabbage 2.00sm h 15939 Garlic Salt 3.50tb Make Peanut Sauce and set aside. Cook vermicelli on range, in the conventional way. Drain and keep warm. Place chicken in a 3-quart casserole. Coat chicken with soy sauce and sherry. Add ginger, garlic and onions; toss. Cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes or until chicken is no longer pink. Add carrot; cover again and microwave on high 1 1/2 minutes. Add cucumber and warm noodles; toss with Peanut Sauce. Sprinkle chopped peanuts over top. Note: Partially freeze chicken to make cutting easier. Peanut Sauce: Place all ingredients in a 1 cup glass measure. Microwave on high for 1 minute. Whisk mixture until well combined; set aside. 40 Cucumber * 1.00md c 15940 Turnip * 1.00md d 15940 Salt Cook rice until tender. Rinse with hot and cold water. Make a sauce of butter,flour,and milk. Cook,until thickened. Beat egg yolks. Add rice,sauce,seasonings and cheese. Fold in stiffly beaten egg whites. Preheat oven to 350 degrees. Pour mixture into a greased shallow pan. Bake @ 350 degrees,35 to 40 minutes. Serves 6. 15940 Garlic cloves; minced 3.00 h 15940 Fresh ginger, min Heat broth, water, soy sauce and gingerroot to boiling in 3-quart saucepan. Add oysters, cabbage, mushrooms and bean sprouts. Heat to boiling reduce heat. Cover and simmer about 2 minutes or until cabbage is c Ladle stew into bowls and garnish with green onions. 4 SERVINGS; 135 CALORIES PER SERVING. tein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PUT THE FLOUR into a large bowl. Stir the hot water gradually into the flour, mixing all the while with chopsticks or a fork until the water is fully incorporated. Add more water if the mixture seems dry. Remove the mixture from the bowl and knead it with your hands until smooth. This should take about 8 minutes. Put the dough back into the bowl, cover it with a clean, damp towel and let it rest for about 30 seconds. After the resting period, take the dough out of the bowl and knead it again for about 5 minutes, dusting with a little flour if it is sticky. Once the dough is smooth, form it into a roll about 18 inches long and 1 inch in diameter. Take a knife and cut the roll into equal segments. There should be about 1 8. Roll each segment into a ball. Take two of the dough balls, dip one side of one ball into the sesame oil and place the oiled side on top of the other ball. Take a rolling pin, and roll the two together into a circle about 6 inches in diameter. It is important to roll double pancakes in this way because the resulting dough will remain moist inside and you will be able to roll them thinner but avoid the risk of overcooking them later. Heat a skillet or wok over a very low heat. Put the double pancake into the wok or pan and cook it until it has dried on one side. Flip it over and cook the other side. Remove from the pan, peel the pancakes apart and set them aside. Repeat this process until all the dough balls have been cooked. Steam the pancakes to reheat them, or you can wrap them tightly in a double sheet of foil and put them into a pan containing 1 inch of boiling water. gently for 10 minutes, stirring constantly. Pour over the dal & mix in the coriander. Simmer till heated through. Serve with Royal Vegetable & Rice Casserole. Notes ********** RECIPE ENDS ******** 31482 Wash and trim snwo peas. Place them in a bowl and pour in enough boiling water to cover them. Let stand 10 minutes; drain and set aside. Cook the noodles in plenty of boiling water for 3 to 4 minutes. Drain in colander, rinse with cold water and set aside. In large bowl, combine noodles, snow peas, red pepper, cucumber, shrimp and crabmeat. In a small bowl, combine ginger, garlic, sesame oil, pepper, salt, vegetable oil, lemon juice and vinegar. Pour this dressing over the other ingredients and mix thoroughly. Chill before serving. 31487 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 19562 Braised Steak & Green Pepper Diabetic Entree 31489 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Mix the marinade ingredients in a small bowl and add shrimp. Blanch the noodles, rinse under cool water and sprinkle with sesame seed oil, toss, and set aside. (You may want to trim noodles with scissors to about 4 inches in length, to make serving easier. ) Blanch whole snow peas and set aside. Heat wok, add 1 tablespoon oil, when oil is hot, add shrimp and stir-fry until pink. Set aside. DRESSING: In a blender or food processor, mix ginger, garlic, egg yolk, egg white, and lemon. Slowly drizzle in oil. Mix in soy and cream. Set aside. Toss noodles, shrimps, and snow peas. Mix in dressing to tastee. Garnish with scallions and coriander. Serve at room temperature. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. enne strips. 2> Mix the mushrooms with the fish sauce, sugar, water and pepper. 3> Heat the oil in a medium skillet and add the garlic and ginger. Cook, stirring until lightly browned. Add the pork and cook, mashing and turni Trim all fat from the meat and cut into pencil thin strips. In a deep skillet or Dutch oven, heat oil, garlic and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions and 1/2 cup Coca-Cola. Cover and simmer for 5 minutes. Do not overcook; the vegetables should be crisp-tender. Peel the tomatoes; cut into wedges and gently stir into meat mixture. Blend cornstarch with 1/4 cup of Coca-Cola and the soy sauce. Stir into the meat mixture until the sauce thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. p 15892 Shrimp paste 0.50ts q 15892 Salt 0.50ts r Slice steak in short thin pieces. Heat butter, salt, onions, and garlic in skillet and in it cook beef until brown. Add soy sauce and sugar; cover and cook 5 minutes. Add bean sprouts, tomatoes, and peppers; cover and cook 5 minutes. Stir in corn starch. Serve over rice. d onions 1.00c c 15893 Chopped ginger 2.00tb d Saute steak in oil until brown. Add next six ingredients. Cover and simmer 30 minutes. Blend cornstarch with water and soy sauce. Add to meat mixture and stir just until thickened. Serve with rice or pasta. f 15893 Ground cardamom 0.50ts g 15893 Ground coriander 1.00tb Trim all fat from the meat and cut into pencil-thin strips. In a deep skillet or Dutch oven, heat oil, garlic, and salt. Add the meat and brown over high heat, about 10 minutes, stirring occasionally with a fork. Add the beef broth. Cover and simmer for 15 to 20 minutes, or until the meat is fork-tender. Stir in the green pepper strips, celery, onions, and 1/2 cup of Coca-Cola. Cover and simmer for 5 minutes. Do not overcooked; the vegetables should be tender-crisp. Peel the tomatoes, cut into wedges, gently stir into meat. Blend cornstarch with the 1/4 cup of Coca-Cola and the soy sauce. Stir mixture into the meat and cook until sauce is thickens, about 1 minute, stirring lightly with a fork. Serve over hot rice. Makes 6 (3/4 cup) servings. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 r :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Skin and bone chicken. Cut intl 1 1/2" cubes. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, juilenne style. Drain pineapple, saving the juice. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. Heat oil to 350 degrees in a small saucepan. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. Add celery, chicken and pineapple. Cook for 1 minute over high heat. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the filets. A reader who requested the recipe for a sweet and pungent shrimp from the Panda Inn in Pasadena won the everlasting thanks of our tasting panel. Because it's as impossible to eat just one of these as it is to eat a single kernel of popcorn, the recipe is often called Chinese popcorn. __________________________________________________________________ Peel and devein the shrimp. Slice in halves lengthwise. Rinse well and pat dry. Add the egg white to the shrimp and mix well. Mix 1-1/2tablespoons cornstarch with salt and add to shrimp. Stir to coat well. Add 1-1/2 tablespoons oil and mix well again. Place the shrimp in a bowl and refrigerate at least 2 hours. Remove the shrimp and dust with remaining cornstarch. Shrimp should be dry to the touch. Heat the remaining oil in a large wok to 350 to 375 degrees. Fry the shrimp 1-1/2 to 2 minutes until crisp, being careful to separate them with a long- handled wooden spoon or chopsticks to prevent sticking. It may be necessary to fry the shrimp in several batches. When done, remove the shrimp with a slotted spoon and drain well. Combine the shrimp and the sweet and pungent sauce and toss quickly to coat. Immediately turn out onto a platter and sprinkle with finely chopped green onions. SWEET AND PUNGENT SAUCE: Combine the sugar, catsup, vinegar, and salt, and set aside. Heat the oil in a wok. Add the garlic, ginger, green onion, red pepper, and zests of lemon and orange; cook 30 seconds. Stir in the sugar-catsup mixture. Immediately add the sherry mixture and cook until slightly thickened. Saute the onions until tender. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate. 6.00oz d 18 eat Oil in dutch oven. Add meat and brown on both sides. Combine tir-fry Sauce with Wine and pour over meat. Cover, reduce heat and immer for 1 hour 40 minutes. Add mushrooms and simmer, covered, nother 15 minutes or until Beef is tender. Combine cornstarch and /4 cup Water. Remove meat to platter and keep warm. Add cornstarch ixture to pan juices; cook and stir until mixture bOils and thickens lightly. To serve, cut meat across grain into thin slices and serve ith the mushroom gravy. l in In a medium-size bowl, combine the radishes and cucumber. To make the dressing: In a small bowl, mix together the vinegar and soy sauce. Add sugar, stirring to dissolve. Pour dressing over vegetables, toss thoroughly, and refrigerate until serving time. At serving time, place chilled cabbage on a serving dish. Toss vegetables again with dressing and spoon on top of cabbage. Serve immediately. vegetables. TO CLEAN AND PREPARE THE Combine salt, sugar, soy sauce, oyster sauce, sesame oil, MSG, wine, gingerroot, hoisin sauce, bean paste, garlic and shallots in large bowl. Add pork, baste thoroughly and marinate 1 1/2 to 2 hours. Place pork on rack in roasting pan. Bake at 425F 15 minutes. Turn meat and bake 7 minutes longer. Remove pork and brush with honey mixed with food color. Return to oven 10 minutes, or until done. Cut meat crosswise into thin slices and serve hot or cold. With the other hand, gather the Chop cabbage in medium pieces, add chopped green onions. Brown noodles, sunflower seeds, almonds in margarine (set aside to cool). Boil sugar, oil, vinegar, and soy sauce, cool completely Toss everything together just before serving. This salad will not keep overnight-primarily because it will be all eaten, and because the noodles will become soggy and the variety of texture will be destroyed. If you want salad over several days, keep Greens, Noodle/Nut Mixture, Dressing separate and put together just before eating. card. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down th Boil shrimp in hot water for approximately 8 minutes. Rinse in cold water. Shell and de-vein. In a heat proof bowl, add shrimp, soy sauce, and garlic. Then all remaining ingredients and top with black pepper. Place bowl in steamer and cook for approximately 25 minutes. (When eating, use the tip of the leg as a pick to dig out the meat. ) TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away * or ground ginger ** preferably Kikkoman Preparation time: 40 mins. Cooking Time: 15 to 20 mins Rinse, peel and devein shrimp. Coat a 10 to 12" non-stick skillet with cooking spray and melt butter over high heat. Make an omelet by adding the eggs to the milk and salt and pepper to taste and whisking until fluffy. Pour egg mixture into hot skillet and spread evenly. Cook until puffy and set. Remove omelet with spatula, place in a plate and chop with a knife and fork. Set aside. Reheat skillet; add sesame oil. Cook Spanish onions on medium heat until slightly transparent, about 3 mins. Add shrimp, cook until they turn plump and pink, about 3 mins. Then add ginger, sherry, bean sprouts and omelet pieces. Cook on low heat and stir frequently so that sprouts are thoroughly covered with the wine and ginger. Add the rice and thoroughly stir mixture. Add soy sauce and continue to toss mixture so that the soy sauce coats all the rice. Add green onions and continue to mix thoroughly. Serve immediately. Per serving: 393 calories, 12 grams fat, 384 milligrams cholesterol, 737 milligrams sodium When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. Put into syrup, turn them and leave for 5 minutes before removing to a plate. Turn off frypan and allow oil to cool before adding second lot. To serve, arrange gobegi on a flat platter and Quite an experience to eat - the apples is still warm and soft, the top is crunchy and icy. Great after a wok dinner. Peel the apples, core and cut into wedges about 1/2 inch thick. Whip egg whites until frothy. Add flour and cornstarch and beat into a smooth batter. Heat the oil to 375F. Dip each apple wedge into egg white batter, place in hot oil and try, a few at a time, until crisp and brown. Place in a single layer on a warm service platter. Bring remaining ingredients to a boil in a saucepan and cook to a hard ball stage syrup; 280 F on candy thermometer. Pour over apple wedges and serve at once, accompanied by a large crystal bowl of water containing lots of ice cubes. Each person picks up an apple wedge with a fork or small tongs and dips it into the ice water to crystallize the sugar and harden the top, which forms silk-like threads, hence the name. Serves 6. In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Rub ribs thoroughly with the Chinese Dry Marinade. Let stand at room temperature for 1 to 2 hours. Arrange ribs ends down on cooking grill or place bones upright in rib rack. Smoke-cook until done. Brush ribs with Chinese Barbecue sauce during the last few minutes of cooking, then serve with remaining sauce. uce over broiled salmon steaks. Notes ********** RECIPE ENDS ******** through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, a Bring to boil spareribs in vinegar and enough water to come 1 inch below ribs. Simmer 1/2 hour. Drain and place in shallow pan. Mix together and pour over ribs. Bake in oven at 375 degrees for 1 hour, turning often. Be careful to keep ribs coated with sauce. c 18186 Wine white 1.00c d 18186 Parsley 1.00ts Poach squid rings and tentacles in boiling water for 30 seconds. Drain and set aside to cool. Saute garlic in frying pan over low heat in 1 Tb of oil until lightly browned. Combine squid, garlic, the egg yolk and the rest of the dry ingredients in a food processor. add 1 or 2 Tbs of oil as you go. Stop when the mixture forms a large ball. Remove and form into a dozen or so balls. Heat 3 Tbs of oil in a heavy frying pan. When hot, add squid balls and brown lightly on all sides. Turn down heat, add stock and cover. Simmer for five minutes. Serve on toothpicks with soy sauce, or use as fishballs in soup. the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" loured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. l 18186 Tomato paste Combine all sauce ingredients and let sit for 30 minutes to blend flavors. Rinse fish with cold water. Arrange on a vegetable steamer tray. Place tray over 1 1/2 inch boiling water; cover and steam for 1-2 minutes. Top with vegetables and steam additional 5 minutes, or until fish flakes easily and vegetables are crisp tender. Pour sauce over individual portions just before serving. NOTE: Cod, Sea Bass, Tilapia, or Bay Scallops may be substituted for Rockfish. Per serving: 266 Calories, 39 g Protein, 14 g Carbohydrates, 1 g Saturated Fat, 2 g Monounsaturated Fat, 2 g Polyunsaturated Fat, . 9 g Omega-3 Fat, 63 mg Cholesterol, 315 mg Sodium. until the flame extinguishes. Add the red miso and bring to a boil again. Add the ground chicken and cook for 15 minutes. Pour the sauce over the turnips. This recipe is considered a very sophistic vegetable dish in Japan. Although the sauce can be served over other vegetables, daikon for example, turnips are preferred because of their flavor an Put yeast and 1 tablespoon of the sugar into a bowl. Pour in warm water, stir, and let mixture stand 5 minutes to dissolve. It should foam and bubble. If it does not, discard and use a fresh package of yeast. Put flour and remaining sugar in a food processor fitted with the metal blade. Turn machine on for 2 seconds to mix ingredients. Combine yeast mixture with warm milk and, while the machine is running, pour milk down the feed tube in a steady stream. Process until dough forms a rough ball. If the ball is sticky, add flour, 1 teaspoon at a time, and process a few seconds longer until dough pulls away from sides of bowl. Remove dough to a lightly floured board. Knead, dusting with flour until dough is smooth and elastic, about 2 minutes. Form dough into a ball and put it into a large, lightly oiled. mixing bowl. Cover and set in a warm spot. Let rise until it doubles in size, about 1 hour. Punch down dough and turn out on a lightly floured surface. Flatten, then put the baking powder in the center. Fold over edges and knead until baking powder is thoroughly incorporated. Invert, mixing bowl over the dough; let rest 10 minutes. Divide dough in half. Cover one half, and roll the other half into 12-inch-long roll; cut into 12 pieces. Remove 1 piece and cover rest. Roll the piece into a flat 3 1/2 inch circle. Lightly brush one with oil; fold over to form a half moon. With the back of a knife score the half-moons crosswise at 1/4-inch intervals. Then with a chopstick, make an indentation in the middle of the rounded edge while the thumb and forefinger pinch the middle of straight edge to form a notch and form a leaf. Set on a 3-inch square of parchment paper and place in a steaming basket. (You will need 2 baskets, or you'll need to steam 2 separate batches. ) Repeat with remaining dough; leave space between buns in the basket. Let rise for 30 minutes, or until buns almost double in size, then steam over boiling water for 15 minutes. When done, let cool for a minute before serving. Makes 24 buns. PER BUN: 90 calories, 2 g protein, 18 g carbohydrate, 1 g fat, (0 g saturated), 1 mg cholesterol, 33 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 11/25/9 1. dry on a rack for another 30 minutes. Then store airtight or freeze. Notes ********** RECIPE ENDS ******** overnight and to baste it as it is grilled. -End Recipe Export- From Sallie Krebs - Happy Cookin'! Salli FOR MUSHROOMS: 1. Clean mushrooms by wiping with a damp cloth. Remove stems, chop stems finely and transfer to large bowl. Finely chop pork, water chestnuts, onions, pepper and celery with sharp knife or in food processor. Add to chopped mushroom stems. Add cornstarch, ginger, wine, soy and hoi sin sauces and egg white. Mix well. Spoon pork mixture into cavities of mushroom caps, mounding mixture in center. Heat oil in wok over high heat until it reaches 375 degrees F. Prepare batter. Carefully dip mushrooms in flour then in batter, coating completely. Fry 6 or 8 mushrooms at a time in hot oil until golden, about 5 minutes. Drain on absorbent paper. FOR BATTER: 6. Combine cornstarch flour, baking powder and salt in bowl. Blend in milk and water. Yield: 2 dozen e a nice grayish color with blended. To serve salad, place a few spoonfuls of firm gelatin, (congealed brain fluid), onto individual serving plates. Top with a scoop of cottage cheese (brain tissue) mixture an Prepare crepes. Pour oil into rectangular baking dish,13 x 9 x 2". Mix remaining ingredients in 10" skillet. Heat over medium heat until hot. Spoon down center of crepes. Fold ends of crepes over brown mixture. Place folded sides down in dish. bake until crepes are crisp,10 to 15 minutes;drain. Serve with sweet and sour sauce,if desired. 6 Servings. 0.00 10154 SMALL JAR PIMENTOS In a small saucepan, bring 1 cup water to a boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Meanwhile using a 10" skillet, cook 1 slightly beaten egg in 3 T butter. Add 1/3 cup chopped onion to the rice. Saute, stirring over medium heat until mixture is slightly browned. Mix 1/2 cup water with 2-3 T soy sauce and stir into the rice. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- *** For best Taste use the Imported Soy sauce. **** Country style spareribs can be used, but baby back ribs are the best. Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. der, sugar and red curry paste until mixed and smooth. Combine fix mixture and beans in bowl and mix well. Combine pork, celery, onion, mushrooms, white pepper, soy sauce and curry powder and mix well. Place 1 teaspoon filling just off center of each won ton wrapper. Fold wrapper over filling, forming rectangle. Pleat open edges and press to seal. Fry in deep oil heated to 375F until golden brown. and cooked, drain on absorbent paper. Serve with sweet chilli sauce if desired. Serves 6. Pat fish dry w. paper towels. Mix salt, ginger & pepper. Coat both sides of fish with mixture and rub 1 tsp. cornstarch on both sides of fish. Cover & refrigerate 30 minutes. Place black beans in bowl and cover with warm water. Stir about 2 minutes. Remove and drain. Discard water. Partially pulverize beans. Chinese cooks use the back end of their cleaver handle. Cut 3 of green onions on diagonal into 1 inch pieces, remaining one into thin slices (strings). Remove seeds and membranes from chilies. Cut chilies into very thin slices. Mix 1 Tbs cornstarch, water and sugar. [If grilled fish is preferred, grill on charcoal about 4-5 minutes each side or 10 minutes per inch of thickness, not too close to coals - otherwise fry in wok] Heat wok until hot & add 2 Tbs oil, tilting to coat sides. Fry fish 2 minutes or until brown, turning once. Reduce heat to low, cover and simmer 10 minutes turning after 3 minutes. Uncover & remove from wok. Bring wok back up to very hot over high heat. Add 1 Tbs oil, tilt & coat. Add black beans, chilies, garlic & green onion pieces & stir fry all for 1 minute. Add broth/stock and heat to boiling. Stir in cornstarch/sugar water mixture, stir cooking until thickened. Add fish steaks turning to coat with sauce. Heat 2 minutes. Line platter with spinach/lettuce leaves, place fish on bed and garnish top with green onion slivers. -1.00 -1.00 -1.00 sal 20579 Jowtes With Almond Milk Medieval Soup Bring 5 c of vegetable stock to a boil. Lower heat & add sesame oil, celery, carrot & garlic. Cover & simmer over low heat for 10 minutes. In the meantime, cook the noodles separately til lal dente. Drain & set aside. Add turnip & white parts of scallions to the stock pot. Simmer for 5 minutes. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. Nava Atlas, "Vegetariana" ******** Title :Teriyaki Turf And Surf Kabobs Serves :6 KeyWords :Japanese Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cover shiitake mushrooms & soak for 20 minutes. Coarsely chop the vegetables. In a soup pot, heat oil for a moment. Add the vegetables & the rest of the ingredients except the mushrooms, tamari & water. Stir-fry for 3 to 4 minutes. Add the remaining 3 ingredients. Bring to a boil, lower heat & simmer, covered for about an hour. Strain & cool to room temperature. Any stock not being used within 2 or 3 days, freeze. "Sundays at Moosewood Restaurant Cookbook" Green onion cut crosswise 0.00 Serve as the first course of a traditional Chinese dinner or alone as a light nutritious supper. MEATBALLS: Finely chop 12 of the water chestnuts. Reserve the remaining ones for garnish. Combine the pork, ginger, chopped water chestnuts, soy sauce, cornstarch, salt and pepper. Mix well and form into balls 3/4 inch in diameter. These may be made in advance and frozen. Be sure to thaw completely in refrigerator before poaching. SOUP: 5 cups Vegetable Stock 5 cups Chicken stock Salt Freshly ground black pepper 2 bunches watercress, chopped 3 green onions, finely chopped Bring the vegetable stock and chicken stock to a simmer in a large pot. Put a fourth of the meatballs in the broth and poach until they rise to the top. Remove and keep warm. Repeat with the remaining meatballs. About 20 minutes prior to serving, return stock to a boil and add the meatballs. Cook for 10 to 15 minutes (Note: Meatballs will be slightly pink in the center even after the second cooking. ) Season with salt and black pepper to taste. Turn heat to medium low. Add the watercress and green onions. Cook, uncovered, for a few minutes until watercress is slightly wilted and bright green in color. Add the remaining water chestnuts and cook for 1 minute so that they remain crisp. Serve immediately. to make jelly, the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin, use an equal volume of apple juice, which is rich in pec With a sharp knife, cut the steak diagonally across the grain into thin slices. In a medium bowl, mix together the ginger, sugar, soy sauce, and cornstarch. Add the meat strips and toss to mix well. Let stand for 5 to 10 minutes. In a 10-inch skillet, heat the oil over high heat until hot. Add the meat mixture. Cook, stirring, over high heat, until the meat loses its redness, 5 to 5 minutes. Remove to a plate. Add the water, rice, and broccoli to the skillet and heat to boiling. reduce the heat to medium-low, cover, and simmer for 5 to 6 minutes, or until the broccoli is tender. Return the meat to the skillet and heat to boiling, stirring often. Reduce the heat and simmer, stirring, for 1 minute. Measure juice, heat rapidly to boiling. Add sugar, stir until it is dissolved. Boil rapidly until a jelly test is obtained. The sugar may be heated before adding to boiling juice if d * Garlic Clove should be finely chopped. ** You can use the following soup mixes in this recipe: Onion, Onion- Mushroom, Beefy-Mushroom, Beefy-Onion recipe Soup Mixes. *** For best Taste use the Imported Soy sauce. Domestic can be used but will not taste as good. **** Country style spareribs can be used, but baby back ribs are the best. --------------------------------------------------------------------------- Preheat oven to 375 degrees F. In large saucepan, melt butter and cook garlic with onion recipe soup mix over medium heat until garlic is golden. Stir in tomato puree, sugar, soy sauce, vinegar and chil sauce. Bring to a boil, then simmer, stirring occasionally, 15 minutes. Meanwhile,in large aluminium foil-lined baking pan or broiler rack, arrange spareribs, meaty side up, and bake 20 minutes. Brush spareribs generously with sauce, then continue baking, meaty side up, brushing occasionally with remaining sauce, 50 minutes, or untl spareribs are done. Makes about 12 Appetizer or 7 main dish servings. Broccoli 4.00 lg Cloves garlic 1.00 tb Fermented soy beans 0.25 c Canned baby clams (or 0.00 crabmeat or shrimp) 0.50 c Stock 2.00 tb Peanut oil for first 0.00 stir-frying 1.00 tb Peanut oil 0.00 Cornstarch paste Instructions: Preparation: Wash broccoli and cut off flowerets (save for another dish). * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop for the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. Turn heat down to moderate (or on electric range, remove from heat). Push broccoli up side of wok; add remaining oil to bottom of wok; add soy bean mixture. Press and stir until odor of beans and garlic is present. Return to high heat and immediately recombine with broccoli, stirring constantly for about 30 seconds. Quick and easy. Serve with chicken fricassee and rice. Preheat oven 350F. In a large bowl, blend cream cheese and milk. Stir in chipped beef, onion, green pepper, pepper and sour cream. Mix well. Pour into a small baking dish and sprinkle pecans on top. Bake, uncovered, for 20 minutes in a 350F oven. Serve hot with chips or crackers. sugar and vanilla and whip until it forms *stiff* peaks. Spread the cream over the custard. Garnish the top w Use this sauce for dipping sashimi. Warm the sake in a small saucepan. Turn off the heat, ignite the sake with a match, and shake the pan gently until the flame dies. Pour the sake into a small dish and cool. In a small mixing bowl, combine the sake with the radish, scallions, soy sauce, lemon juice, MSG, and hichimi togarashi. Mix well. efore long and the strawberries will get mushy. So eat it all at once. (TIP): Make the Custard ADVANCE PREPARATION: Dip each chicken breast in water and then gently flatten with a meat pounder or rolling pin until the breast increases in size by about one-third. Set aside. Toast the almonds in a 325 F oven until light golden, then set aside. Mince the chives and set aside. Combine the garlic and ginger and set aside. In a small bowl combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Preheat the oven to warm. Place a small noncorrosive skillet or saucepan over medium heat. Add 1 tablespoon cooking oil and then garlic and ginger. Saute briefly, then add the sauce. Bring to a low boil and reduce the heat to simmer. Sprinkle the chicken on both sides with a little salt and pepper. Dust with flour, shaking off any excess. Place a 12-inch skillet over high heat. When hot, add the butter and remaining 3 tablespoons of oil. When the butter bubbles, pan-fry 3 or 4 chicken pieces at a time. Cook for about 1 minute on each side. The chicken is done when the meat turns color and feels firm to the touch (do not overcook). Transfer the chicken to a heated platter or dinner plates and keep warm in the oven while you cook the remaining chicken. Bring the sauce back to a low boil and stir in a little of the cornstarch mixture to lightly thicken it. Spoon the sauce over the chicken. Sprinkle the almonds and chives on top. Serve at once. ts Nutmeg 0.25 ts Whole allspice 0.50 ts Cut potatoes into 1-inch cubes and place in a 4-quart glass measure. Add broth and lemon juice. Cover with vented plastic wrap. Microwave on high 10-12 minutes, or until potatoes are fork tender. Stir midway through cooking. Let potatoes stand five minutes. Drain liquid and toss potatoes with butter, chives, salt and pepper. ince with the apples and pears. Put in a pan with the wine and sugar, pickled fish, and chop finely. Mix in the spices and salt In a large heavy saucepan melt the margarine over moderate heat. Add the onion, leek and celery and cook, uncovered, stirring, occasionally, until the vegetables are tender, 6-8 minutes> Do not brown. Add the potatoes, stir in the chicken broth and bring to a boil. Reduce to simmer and cook until the potatoes are tender, about 20 minutes. In blender or food processor, puree the soup in 2 or 3 batches, whirling each batch about 30 seconds. Stir in the buttermilk, chives, lemon juice and red pepper sauce. Cover the soup and refrigerate at least 2 hours before serving. Thin with additional cold buttermilk if desired. Drain again, reserving 1 tbs. oil. Again, return reserved oil to wok. Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture. When it thick Preheat oven to 400'F. (205'C. Lightly grease several baking sheets. Sift flour and 1/2 teaspoon of cinnamon onto waxed paper. Pour water into a saucepan. Add 3-1/2 tablespoons butter and heat gently until butter melts. Do not allow water to boil before butter melts. Rapidly bring to a boil, remove form heat and add flour all at once. Using a wooden spoon, stir quickly to form a smooth mixture. Return pan to medium heat a few seconds and beat well until dough forms a smooth ball and leaves sides of pan clean. Remove from heat and cool slightly. Gradually add eggs, a little at a time, beating well after each addition to form a smooth shiny dough. Transfer dough to a pastry bag fitted with a 3/4" plain tube. Pipe 24 small balls onto greased baking sheets. Bake in preheated oven 20 minutes, then reduce oven temperature to 350'F. (175'C. ) and continnue cooking 15-20 minutes longer or until well risen, crisp and sound hollow when tapped on bottoms. Make a slit in side of each pastry to allow steam to escape. Cool on a wire rack. Whip cream, powdered sugar and coffee flavoring until thick. Spoon into a pastry bag fitted with a small star tube. Pipe cream into pastry or use a teaspoon to fill pastry with cream. Arrange profiteroles in a pyramid-shape on a serving dish. Melt chocolate and remaining butter in a heatproof bowl set over a pan of gently simmering water. Stir in Tia Maria and corn syrup and continue stirring until sauce is smooth and coats back of a spoon. Spoon chocolate sauce over profiteroles and let stand a few minutes. Mix remaining 1/2 teaspoon of cinnamon with superfine sugar and sprinkle over profiteroles. NOTE: Profiteroles are at their best served 2 hours after assembling when they have softened slightly. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *coarsely chopped Designed for chocoholics who are seeking to expand their horizons, this exotic specialty boasts a flavor full of richness and intrigue. Preheat oven to 350. In a large bowl, cream butter, sugar, eggs and vanilla until light. Sift together flour, cocoa, baking powder, baking soda and salt. Add to creamed mixture and mix well. Stir in chopped macadamias and coconut. Drop by teaspoonfuls onto ungreased cookie sheets. Bake at 350 for 8-10 minutes. Remove cookies to wire rack to cool completely. Yield: 3-4 dozen. Karen Hays, Chicago, IL Randy Shearer Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff. Turn the cod roe mixture into a bowl, fold in cream and parsl Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. Serves 6 Notes ********** RECIPE ENDS ******** 12612 S Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. In large bowl, combine all cookie ingredients except flour and salt; blend well. Stir in flour and salt; mix well. Press dough into ungreased square cake pan. Bake 15 to 20 minutes till lightly golden brown. Cool slightly. In medium saucepan, melt chocolate chips over low heat. Stir in 1/2 cup peanut butter and corn flakes. Spread over slightly cooled base. Cool slightly and cut into bars. from the Toronto Star in oven until toasted, 10 to 12 minutes or until they develop a toasty aroma. Remove from oven and set aside to cool. Increase oven temperature to 350 degrees. Place unsweetened chocolate, 12 oz semi-sweet chocolate, butter, margarine and espresso in top of double boiler and place over simmering (not boiling) water until chocolate is about 3/4 melted. Meanwhile, beat the eggs with a wire whisk in a large mixing bowl. Gradually add sugar, whisking until mixture becomes thick and light in color. When chocolate is almost melted, remove from heat and stir until completely melted and satiny in appearance. Gradually whisk chocolate into egg mixture. Stir with a wooden spoon to incorporate. Sift flour, baking powder and salt directly into chocolate mixture. Gently stir until the dry ingredients are barely incorporated. Cut the 6 oz of semi-sweet chocolate into 1/2 inch chunks and stir into dough along with the toasted nuts. Lightly butter 4 aluminum baking sheets. (do not use foil or cookies will burn) Drop dough by tablespoonfuls, 12 to a sheet to leave room for cookies to spread. Bake only one sheet at a time in center of oven. Bake at 350 degrees for 10 to 12 minutes, or until cookies lose their shine. Cookies will still be very soft. Allow to cool for 2 minutes before removing from pans. Using a pin-sized tip on an icing bag, pipe melted semi-sweet chocolate onto cookies in a criss-cross pattern. Allow to cool at least 1 hour before storing in tins. Makes 50 one-ounce cookies Preheat oven to 225 degrees. Heat cream until hot but not boiling. Add half the sugar and stir until sugar has dissolved. In separate saucepan, beat yolks and whole egg. Add remaining sugar, vanilla and salt. Slowly pour heated cream into the eggs, stirring constantly. Melt chocolate in a heavy saucepan over a low flame. Remove from heat and very slowly add half the cream and egg mixture, stirring constantl Add remainder of mixture and stir until well mixed. Strain through a fine sieve. Pour into individual ceramic or glass serving dishes and place them in a shallow pan of hot water. Bake in preheated oven for 20 minutes. Chill. Top with whipped cream if desired. eaned and 0.00 deveined 1.00 c Lemon juice Instructions: To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil. Marinate the shrimp overnight in the mixture. Note: 2/3 cup powdered baking cocoa can be substituted for the chocolate uares. Combine shortening (Crisco butter-flavored is good, or I've used rgarine be cholesterol-conscious) and chocolate in heavy saucepan; place er low heat, stirring constantly, until combined. Remove from heat and ol. Stir in eggs and amaretto. Combine flour and salt; add to creamed xture, stirring well. Pour batter into a lightly greased 13 x 9 x 2" king pan. Bake at 400 for 20 minutes; cool. Frost with Amaretto osting, sprinkle with sliced almonds (or arrange in flowery patterns, to fancy). Cut into squares. Note: 3 Tbs powdered baking cocoa can be substituted for chocolate uares. Combine butter & chocolate in a heavy saucepan; place over low at and stir constantly until melted. Stir in half and half. Add wdered sugar, salt Amaretto, stirring until smooth. Yield: Enough osting for 2 dozen brownies. hMOhNOj hGOhSOj Move oven rack to lowest position. Heat oven to 375 degrees. Mix powdered sugar, flour and cocoa. Beat egg whites and cream of tartar in medium bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Push batter into ungreased tube pan, 10 X 4 inches. Cut gently through batter. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang about 2 hours or until cake is completely cool. Remove from pan. Spread top of cake with Vanilla Glaze if desired. 16 SERVINGS; 130 CALORIES PER SERVING. Peel bananas and cut in half lengthwise. Melt chocolate and stir in milk and cornstarch. Bring to boil. Put bananas in a dessert dish, pour the sauce over them. Garnish with cool whip or whipped cream, or add a scoop of vanilla ice cream. Serve warm or cold. Chocolate Belgian Waffles with Hazelnut Cream. Heat Belgian waffle iron (regular waffle iron can be used; bake time may be slightly shorter). Beat all ingredients except hazelnuts and Hazelnut Cream in medium bowl until smooth. Stir in hazelnuts. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming slows. Carefully remove waffle. While waffles are baking, prepare Hazelnut Cream. Serve with waffles and additional chopped toasted hazelnuts if desired. 6 SERVINGS (TWO 4-INCH SQUARES EACH); 515 CALORIES PER SERVING. HAZELNUT CREAMBeat all ingredients in chilled bowl until stiff. KeyWords :Chinese Soups Pork/ham Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chocolate Belgian Waffles with Strawberry Cream. Heat Belgian waffle iron (regular waffle iron can be used; bake time may be slightly shorter). Beat all ingredients except hazelnuts and Hazelnut Cream in medium bowl until smooth. Stir in hazelnuts. Pour batter from cup or pitcher onto center of hot waffle iron. Bake about 5 minutes or until steaming slows. Carefully remove waffle. While waffles are baking, prepare Strawberry Cream. Serve with waffles and additional chopped toasted hazelnuts if desired. 6 SERVINGS (TWO 4-INCH SQUARES EACH); 510 CALORIES PER SERVING. STRAWBERRY CREAMBeat whipping cream and sugar in chilled bowl until stiff. Fold in sliced strawberries. Deveined Instructions: 1. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Blend ingredients and pour into a large cocktail glass. Cut caps into thin slices. 2. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean c *do not use self-rising flour in This recipe. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and unsweetened chocolate. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk. ) For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set but not brown; cool. Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot if desired. ABOUT 2 DOZEN COOKIES; 130 CALORIES PER COOKIE. GLAZEMix powdered sugar, milk and vanilla until smooth. Tint with a few drops of food color. CHOCOLATE GLAZEMix powdered sugar, milk and vanilla until smooth. Stir in chocolate. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup whil *do not use self-rising flour in This recipe. Heat oven to 350 degrees. Mix powdered sugar, margarine, vanilla and unsweetened chocolate. Stir in flour and salt until dough holds together. (If dough is dry, mix in 1 to 2 tablespoons milk. ) For each cookie, shape dough by tablespoonful around date, nut, chocolate chips or cherry to form ball. Place about 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes or until set but not brown; cool. Dip tops of cookies into Glaze. Decorate with coconut, nuts, colored sugar, chocolate chips or chocolate shot if desired. ABOUT 2 DOZEN COOKIES; 130 CALORIES PER COOKIE. 0000012580 0000012580 0000012580 0000012580 0000012580 0000012580 0000012581 0000012581 0000012581 0000012581 0000012581 0000012581 0000012582 0000012582 0000012582 0000012582 0000012582 0000012582 0000012582 0000012539 GLAZEMix powdered sugar, milk and vanilla until smooth. Tint with a few drops of food color. CHOCOLATE GLAZEMix powdered sugar, milk and vanilla until smooth. Stir in chocolate. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 HEAT THE CHOCOLATE AND half and half in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan and pour enough hot water into the pan to come halfway up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream. Eggs, hard-cooked, 0.00 -finely chopped Instructions: Combine fish, vegetables, dry seasonings and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 HEAT THE CHOCOLATE AND CREAM in a large saucepan over low heat for 12-15 minutes, stirring frequently until chocolate is completely melted. Remove pan from the heat, stir in the crumbs, and let stand for one hour. Preheat oven to 350F. Beat the eggs until frothy, blend in the sugar, vanilla and salt, then mix the eggs into the chocolate. Pour the pudding into a buttered 1 1/2-quart casserole, set it in a shallow baking pan, and pour enough hot water into the pan to come half-way up the sides of the casserole. Bake the pudding uncovered for 50 to 60 minutes until the pudding is set like custard. To test it, insert a toothpick in the center. If it comes out clean, pudding is done. Serve the pudding warm, topped with dollops of whipped cream. Serves 6. . : Difficulty: easy. : Time: 30 minutes. : Precision: Approximate measurement OK. "Here's a quick easy recipe form Lucy Wavermans' childhood, updated by her mom for the 90s. (Her mother, Pearl Geneen opened one of Toronto's first cooking schools in the 60s and The Compleat Kitchen in Yorkville. ) Butter an 8 X 8 inch baking dish. Lay bread slices flat in dish. Bring 1 1/2 cups milk, butter and sugar to a boil. Add chocolate, coffee and currants; bring back to a boil. Pour over bread slices. Beat eggs with remaining milk and pour over milk. Refrigerate and let soak at least 6 hours. Bake in 350F oven, covered, 45 minutes. Serve warm with sliced berries or strawberry jam. d with other spices and seasonings, also make chili and curry powder, and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot, so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Work shortening with a spoon until fluffy and creamy. Gradually add sugar, while continuing to work with a spoon until light. Add melted chocolate and eggs and blend well. Sift together the dry ingredients and add alternately with milk, to which the vanilla has been added. Add nuts and mix thoroughly. Bake on a waffle iron. Makes 6 waffles. Serve topped with vanilla or coffee ice cream. They are quite rich. ntly hot and spicy - ideal for adding to pizza toppings, sauces and taco fillings. In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. 4.00 Swordfish steaks (3-4 lbs) 0.50 c Mushrooms chopped 1.00 tb Shallots chopped 1.00 tb Parsley chopped 1.00 tb Pepper green chopped 1.00 tb Pimento chopped 1.00 tb Onion chopped 1.00 tb Celery leaves chopped 0.50 c Crab cooked 0.50 c Shrimp cooked 0.50 c Cod or whiting cooked 0.25 ts Thyme 0.25 Sift together dry ingredients. Cream shortening and peanut butter, add sugar, mix again. Stir in eggs and vanilla. Add dry ingredients alternately with milk, blend well. Drop by teaspoon onto ungreased cookie sheet, criss-cross with fork to flatten. Bake at 400 F for 8 to 10 minutes. Do not overbake. ix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Butter square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Spread pecans in pan. Heat remaining ingredients to boiling in 3-quart saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. Spread over nuts in pan; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper. 64 CANDIES; 85 CALORIES PER CANDY. he swor In large bowl, combine chocolate wafer crumbs and butter. Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides. Chill. Preheat oven to 325 degrees F. Combine over hot (not boiling) water, chocolate chips and heavy cream. Stir until morsels are melted and mixture is smooth. Set aside. In large bowl, combine cream cheese and sugar, beating untl creamy. Add eggs, one at a time, beating well after each addition. Add chocolate mixture, cherry liqueur, and vanilla, mix until blended. Pour into prepared crust. Bake at 325 degrees F. for 60 minutes. Turn oven off. Let stand in oven with door ajar 1 hour. Remove, cool completely. Chill 24 hours. Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge. Decorate edge with whipped cream, if desired. c 15766 Dried Currants 1.00c d 15766 Salt Chocolate Chip 100% Whole Wheat Bread Grated zest (outer peel) of one orange Put all ingredients except chocolate chips into the bread maker in the order listed. Run the machine as if making raisin bread ("MIX BREAD" setting on Hitachi and Regal machines). At the point where you'd add the raisins to the dough, add the chocolate chips. For easy removal from the pan, let the machine run completely through its cool-down cycle. b 15767 In bowl, blend bananas, rind and juice. Beat in eggs. Stir in sugar and oil. Combine flour, chocolate chips, baking powder and soda, salt and nutmeg; stir into banana mixture just until blnded. Pour into 4 greased 5-3/4- x 3-1/4-inch loaf pans. Bake in 350 degree F oven for 45 to 55 minutes or until tester inserted comes out clean. Let cool in pan on rack for 10 minutes. Remove from pan and let cool completely on rack. Makes 4 small loaves. f Chocolate Chip Bar Cookies Preheat oven to 375 degrees. Combine flour, wheat germ, baking soda and salt. Mix well. Beat together butter and sugars until light and fluffy. Add eggs and vanilla, mixing until well blended. Gradually add flour mixture. Mix well. Stir in chocolate chips. Spread into 15x10 inch jelly roll pan. Bake 20-25 minutes, until golden brown. Cool on wire rack. Cut into 2 1/2 x 1 1/2 inch bars. 42 bars Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit Baking soda and salt. Heat oven to 375 degrees. Mix sugars, margarine and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Press dough in ungreased jelly roll pan, 15-1/2 X 10-1/2 X 1 inch. Bake 15 to 20 minutes or until brown; cool. Cut into 2-1/2 X 1-1/2-inch bars. 48 BARS; 135 CALORIES PER BAR. Green onions with tops, slic 2.00 c Swiss cheese shredded 4.00 Rolls- In small bowl combine brown sugar, 2 T butter/margarine, and corn syrup. Cook on 100% (high) for 1-2 mins. or until butter is melted and brown sugar is dissolved. Stir to combine. Evenly divide mixture among six 6-oz. custard cups. Set aside. In mixing bowl stir together flour, wheat germ, and baking powder. Cut in shortening until mixture resembles coarse crumbs. Add milk all at once; stir just until dough clings together. Turn out onto a lightly floured surface. Knead gently 15-20 strokes. Roll into a 10" x 6" rectangle. In a small bowl cook 1 T butter on high for 30-60 secs. or until melted. Brush over dough. Combine sugar and orange peel; sprinkle over dough. Sprinkle chocolate pieces over dough. Beginning from short side, roll up jelly-roll style. Seal seams. Slice into 1" pieces. Place dough slices, cut side down, in custard cups. Arrange cups in a circle in the microwave oven. Cook on high for 2-3 mins. or until a wooden pick comes out clean, turning and rearranging cups once after 1 min. Let cool 1 min. Loosen sides and invert onto a serving plate. Spread any remaining caramel mixture from cups onto rolls. Serve warm. Makes 6 rolls. /4 cup quick-cooking oats can be substituted for the 3 slices bread. Notes ********** RECIPE ENDS ******** 4469 Ground cinnamon 1.00ts 4469 Ground nut Combine crumbs and magarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Stir in chocolate chips and pour into crust. Bake at 350 degrees F. , 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream and fresh mint leaves, if desired. x 0.50pk 4470 Rum 0.50c 4470 Can cherry pie filling 21.00oz 4470 CHOCOLATE CUSTARD --------- 0.00--------- Take the chocolate cookie dough out of fridge and leave out till needed. Scald milk until bubbles form around edge. Remove from heat. Add sugar and salt. Stir until dissolved. Stir in half and half, vanilla, and whipping cream. Cover and refrigerate 30 minutes. Freeze as directed by your ice cream machine's instructions. Once ice cream has been through the entire ice cream machine process and is now a chilled soft ice cream, add the chocolate chip cookie dough. Just break up the dough as best you can with your hands and drop it in small clusters into the soft ice cream. Try to mix it around to ensure that the cookie dough is evenly distributed throughout the ice cream. Put the ice cream in the freezer for several hours until hardened. Origin: We pretty much took our vanilla ice cream recipe and added the chocolate chip cookie dough. You can easily use the Pillsbury cookie dough, but it's cheaper and better to use homemade. Our Mrs. Field's Chocolate Chip Cookie Dough recipe makes this especially yummy! lg Fresh ears of corn, husks 0.00 intact 0.50 ts (scant) salt 2.00 tb Finely chopped red bell 0.00 pepper 0.50 c Packed fresh cilantro, 0.00 trimmed 1.00 lb One inch thick halibut 0.00 fillets 1.00 tb Yellow cornmeal 1.00 ts Sugar Instructions: Preheat oven to 375 degrees. Cream marg, shortening, sugars, eggs,corn syrup, water and vanilla; beat well. Combine flour, baking soda, salt; add to creamed mixture. Beat well. Stir in chips. Drop by rounded teaspoonfulls. Bake at 350 deg. for 15 min. Allow to cool on cookie sheet for 1 min. then remove to cooling racks until completely cooled. Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper. Yield: About 7 dozen Mix the flour and baking soda together and set aside. Combine the butter, the sugars, the vanilla, and pudding mix in a large mixer bowl then beat until smooth and creamy. Beat in the eggs. Gradually add the flour mixture, then stir in the chips and nuts. Batter will be stiff. Drop by rounded measuring Teaspoonfuls, about 2 inches apart, onto an ungreased baking sheet. Bake in a preheated 375 degree F oven for 8 to 10 minutes. NOTE: For double chocolate chip cookies, use a 4 serving size package of Instant Chocolate Pudding Mix. From Rich Harper 07/16/91 sks over to cover tightly. Cover both tamales with foil. Bake until halibut is just cooked through, approximately 20 minutes. 360 calories per serving, 8 g fat, 620 mg sodium, 64 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. Makes 2 servings Notes Mix butter, brown sugar together. The longer mixed the smoother the cookie. Add eggs, vanilla. Add the rest of the ingredients. Bake in 320 oven for 10-12 minutes. Cookies should still be fairly soft to the touch when removed from the oven -cheese 0.00 000030 20270 Sliced black or green 0.00 000031 20270 Why bake cookies on a stick? For no reason but fun and to give them a festive look. Presented in a florist's box, they're bound to evoke a smile. In a bowl, cream butter and both sugars with a mixer. Beat in egg and vanilla. Mix together flour, baking soda, baking powder and oats. Blend with butter mixture. Stir in chocolate. Shape dough into 24 walnut-size balls. Assemble 1 at a time on an oiled 12x15 inch baking sheet. Set ball at 1 of the narrow ends, insert a dowel into center of ball, then pat dough into 2-1/2 inch round; keep dowel in center of round and covered by dough. Repeat, placing rounds about 2 inches apart. At opposite end of sheet, center dough between dowels (-> see diagram below). A pan holds 5 or 6 cookies. Keep dough covered until ready to shape. Bake cookies in a 375~ oven until golden brown, about 15 minutes (if using 1 oven, alternate pan positions after 8 minutes). slide a spatula under each cooky to release from pan; leave in place for 5 minutes. Then carefully lay cookies with dowels flat on racks (supprted the full length on racks of equal height) until cool. To wrap, enclose each cooky with plastic wrap and tie wrap to dowel with a ribbon (green for 'leaves') to keep cooky airtight. Serve, or store wrapped cookies up to 3 days at room temperature. Freeze to store longer. Makes 24 cookies. arb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Who else besides hillary Clinton uses vegetable shortening in chocolate chip cookies? Thersa Monk and her 12-year-old daughter, Krystal, of Germantown, MD. , for two. At least now. For years, the Monks used butter in their baking, but when they saw an opportunity to compete in the Crisco American Baking Celbration, they couldn't resist trying to concoct a recipe with butter flavored Crisco. The result: Chocolate Chip Macadamia Crunch Cookies, which won the national $500 prize in the chocolate chip cookie contest in late March. ***** With an electric mixer, beat shortening, sugar, brown sugar, eggs, vanilla and buttermilk for 3-5 minutes until very light and fluffy. In a separate bowl, mix the flour, oatmeal, baking soda and salt. By hand, add the shortening mixture and stir well. Add chocolate chips and nuts and stir by hand. Refrigerate for at least a half hour until the dough is firm. Drop dough by the tablespoon, about 2" apart, onto a greased insulated cookie sheet. Bake in a preheated 325'F. oven for 16-18 minutes until the cookies are a light golden brown. Cool cookies on baking sheet for a minute and then remove to cooling rack. and top with sweet and sour sauce. SAUCE: Cook carrots in small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse vegetables in cold water. Combine sugar, catsup, soy sauce, salt, and 2/3 cup water in a saucepan; bring Servings: 4 Chop the chocolate chips into small chips, (Or use the mini-chips). Combine the flour, baking powder, salt and sugar. Beat the egg with the milk and orange juice. Add the mixture to the dry ingredients and continue to beat by hand for 1 minute. Stir in the chocolate chips, walnuts and orange peel. Spoon into muffin tins that have been sprayed with a non-stick coating, filling 2/3rds full. Bake at 35 o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and cool on a rack. Spread with a combination of 1/4 cup of chocolate chips, 1 tb of margarine and 1 ts of corn syrup that has been heated until the chips have melted and the mixture is well blended. RE: Chocolate Chip Cookies DATE: 04-26-91 AREA: COOKING Just received a new publication: THE COOKS BOOKSHELF catalog: "The Finest Collections of American Cooking" It is a catalog of "traditional" cookbooks, many of the community variety. box 9802-821, Austin, TX 78766). Has lots of neat cookbooks. The catalog published the following recipe from the cookbook "Chockful O' Chips, A Collection of Chocolate Chip Recipes" by Peggy Seeman. With the spate of "Mrs. Fields" and "Niemen Marcus" $250 chocolate chip cookie recipes, I thought someone might want to try the following. It does sound good. The author insists that you don't make substitutions and gives brand names. Makes it sound authentic, doesn't it. CHOCOLATE CHIP OATMEAL PECAN COOKIES Serving Size : 72 Keywords : Cookies Chocolate chip Chockful 'o Chips Qty Measurement Preparation Ingredient *---* Preheat oven to 350. DO NOT SUBSTITUTE INGREDIENTS (says the author) Cream together with electric mixer until fluffy the sugars, shortening, eggs, vanilla and milk. Sift together the flour, baking powder, baking soda and salt and gradually add to creamed mixture. Mix well with a spoon. Do not use electric mixer. Stir in chocolate chips, oatmeal and pecans. Drop by teaspoonfuls on lightly greased cooking sheet. Bake for 12-15 minutes. DO NOT OVERBAKE. (The key to these cookies turning out well is mixing the wet ingredients thoroughly until light and fluffy and in not overbaking) ono :-1.00 Oven Temp:0 Mix all together. Bake 350 degrees 10 minutes. (See RECIPE) 1.00 ts Vegetable oil 0.50 lb Skirt or flank steak 3.00 Garlic cloves; finely minced 0.12 ts Ground allspice 0.50 c Chicken stock 0.00 OR low-sodium chicken broth 8.00 Jumbo shrimp 0.00 peeled and deveined 0.00 Salt; as desired 0.50 bn Cilantro; cho Cream together the butter and sugars, add eggs and beat until well blended add vanilla, salt and baking soda. Gradually add the flour beating constantly all chocolate chips and pecans. Cover cookie sheet with wax paper. Using ice cream scoop, drop cookies onto wax paper. Bake at 325 degrees for 15 - 18 minutes e fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or unt *Butter Pecan, Butterscotch, Chocolate, Milk Chocolate, Chocolate Fudge, French Vanilla, or Vanilla Flavor. Mix flour with baking soda. Combine butter, the sugars, pudding mix and vanilla in large mixer bowl; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture; then stir in chips and nuts. (Batter will be stiff. ) Drop from teaspoon onto ungreased baking sheets, about 2 inches apart. Bake ar 375 degrees for 8 to 10 minutes. Makes about 7 dozen. In high altitude areas use large eggs and bake 9 to 11 minutes. ead of bread and pass sour cream on the side. Notes ********** RECIPE ENDS ******** ur hands. Gather dough and place on a : floured board. Knead for 10 minutes. Place dough in a : clean bowl rubbed with some of the remaining 1 T : olive oil. Grease bottom only of square baking dish, 8 x 8 x 2-inches. Mix brown sugar, margarine, egg, and vanilla. Stir in flour, oats, baking powder, and salt. Spread evenly in baking dish. Sprinkle with chocolate chips and nuts. Microwave uncovered on high (100%), 4 minutes; turn dish one-quarter turn. Microwave until no longer doughy, 2 to 3 minutes. Cool; cut into about 2 inch squares. Makes 16 Cookies Add : tomatoes, chopping them up with a spoon. Add basil Preheat oven to 300 degrees F. Beat egg whites with salt and cream of tartar until foamy. Add 1 cup of sugar slowly, and beat until meringue stands in very stiff peaks (about 10 to 15 minutes). Add vanilla and mix thoroughly. Fold in potato chips. Cover cookie sheet with unglazed paper (baking parchment or brown paper bag). Spread meringue on paper in 2 rounds 9 inches in diameter and about 3/4-inch thick. Bake 45 minutes. Cool. Place chocolate and milk in saucepan. Cook and stir over medium heat until chocolate is melted. Beat with electric mixer until blended. Combine 1/3 cup sugar, flour, and salt. Add to chocolate mixture slowly, stirring well. Cook and stir until thick, about 10 to 15 minutes. Add slightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread sides with sweetened whipped cream. Chill until ready to serve, but don't keep in refrigerator mor than a few hours, lest the meringues wilt. Serve with more whipped cream or vanilla ice cream. Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour Omit baking soda and salt. A family favorite! With its sprinkle-on topping, it needs no frosting. Heat oven to 350 degrees. Pour hot water over dates in medium bowl. Stir in 1/2 teaspoon baking soda. Let stand 5 minutes. Stir remaining ingredients except Chocolate Chip-Nut Topping into date mixture. Pour into ungreased square pan, 8 X 8 X 2 inches. Sprinkle with Chocolate Chip-Nut Topping. Bake about 35 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. 9 SERVINGS; 355 CALORIES PER SERVING. CHOCOLATE CHIP-NUT TOPPINGMix all ingredients. To Microwave: Pour batter into ungreased round microwavable dish, 8 X 1-1/2 inches; sprinkle with Chocolate Chip-Nut Topping. Elevate dish on inverted microwavable dinner plate in microwave oven. Microwave uncovered on medium (50%) 6 minutes, rotating dish 1/2 turn every 3 minutes. Microwave uncovered on high 3 minutes 30 seconds to 4 minutes 30 seconds longer, rotating dish 1/2 turn after 2 minutes, until wooden pick inserted in center comes out clean (Top may appear wet but will continue cooking as cake stands. ) Let stand uncovered on flat, heatproof surface (not wire rack) 10 minutes. Cool. Notes ********** RECIPE ENDS ******** ENDS ******** our, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create Preheat oven to 350F. Spray large baking sheet with nonstick spray. In a large bowl, with mixer on high, beat margarine, applesauce, brown sugar and apple juice concentrate until light and fluffy (note mixture may appear to be curdled). In a small bowl, combine boiling water, baking soda, and vanilla and beat into margarine mixture. In large bowl, combine flour, oats, and salt. Gradually add to margarine mixture, beating well after each addition. Add chocolate chips. Drop by rounded teaspoonsful onto prepared baking sheet, making 48 cookies. Bake 10-12 minutes until golden brown. Cool completely on rack. Each serving provides: 1 fat, 1 1/2 bread, 65 calories Per serving: 226 calories Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil * if using self-rising flour omit Baking soda and salt. Keep shelled peanuts fresh by storing in an airtight container in the. Heat oven to 375 degrees. Grease cookie sheet lightly. Mix brown sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Flatten with greased bottom of glass dipped into sugar. Bake 8 to 10 minutes or until golden brown; cool. ABOUT 6 DOZEN COOKIES; 95 CALORIES PER COOKIE. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the Cream the margarine and sugar together. Add the eggs and vanilla extract. Blend the mixture well. Combine flour, cocoa, baking soda and salt. Stir in the chocolate chips. Drop on ungreased cookie sheet and bake at 350 degrees for 8-9 minutes DO NOT OVERCOOK ! Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Note: These intensely chocolate cookies deserve their name -- because of their shape, of course, and yours if you eat too many. Yield: 25 Large Cookies Preheat the oven to 325 degrees F. and grease 3 cookie sheets. Melt the chocolate with the butter in a double boiler over simmering water. Cool to room temperature. Beat the eggs with the sugar in a mixer bowl until a ribbon forms when the beaters are lifted, about 10 minutes. Beat in the chocolate mixture and vanilla. Combine the flour, baking powder and salt in a medium bowl and stir into the chocolate mixture just until combined. DO NOT OVERMIX!!! Stir in the chocolate chips and nuts. Drop batter by quarter cupfuls 2 inches apart onto the prepared cookies sheets (DO NOT FLATTEN). Bake 10 to 12 minutes or until barely firm and tops are just dry and slightly cracked. Cool on the cookie sheest for 2 minutes and then gently transfer to wire racks to cool completely. CAL PRO FAT CARB CHOL SODIUM ** 300 4 G 21 G 28 G 36 Mg 39 Mg From The Ladies Home Journal April 1991 he prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450F. In a saucepan, melt butter over low heat. Preheat oven to 350 degrees F. Combine first 4 ingredients in medium bowl. Mix in mayonaise. Shape dough by 2 Tablespoons into balls. Place on ungreased cookie sheet, spacing 2 inches apart. Bake until tester inserted in centers comes out clean, about 12 minutes. (Can be prepared 2 days ahead and stored in airtight containers. ) a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for NUT LAYER: HEAT oven to 350. MIX chocolate, nuts, 1/4 cup sugar and cinnamon; set aside. Mix flour, baking powder and salt; set aside. Combine sour cream and baking soda; set aside. BEAT margarine and 1 cup sugar in large bowl until light and fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla. Add flour mixture alternately with sour cream mixture, beginning and ending with flour mixture. Spoon 1/2 the batter into greased 9-inch square pan. Top with 1/2 the chocolate-nut mixture, spreading carefully with spatula. Repeat layers. BAKE for 30 to 35 minutes or til cake begins to pull away from sides of pan. Cool in pan; cut into squares. Preptime: 30 minutes. Bake time: 30 to 35 minutes. 1.00 000003 10274 Box Jiffy Cornbread Mix 1.00 000004 10275 Yeast 1.00pk Preheat oven to 350F. Grease cookie sheet. Mix all ingredients until dough forms. Drop dough by rounded teaspoonfuls, about 2 inches, onto prepared dough sheet. Bake until set, 8 to 10 minutes. Cool 2 minutes; remove from cookie sheet. store cookies tightly covered. High Altitude (3500 to 6500 feet): Decrease sugar to 2/3 cup. Refrigerate remaining dough while baking first batch of cookies. MAKES: about 3 1/2 DOZEN COOKIES 10275 Molasses 0.3 Preparation time: 15 min. Baking time: 10 to 12 min. Oven temperature: 350 degrees F. A chocolate sugar cookie with the spice of a gingersnap. Perfect for the holidays! For 4 dozen cookies you will need: 1. In a bowl, combine the flour, baking soda, salt, cocoa powder, cinnamon and cloves. In another bowl, cream the butter until soft. Gradually add sugar, beating until fluffy. Beat in the molasses and egg. Add flour mixture. Blend until a stiff dough forms. Roll dough (half or a quarter of dough is easier to work with) on a lightly floured board to a 1/8-to 1/4-inch thickness. Cut into favorite shapes. Place on a lightly greased cookie sheet. Sprinkle with cinnamon-sugar. Bake at 35 o degrees F for 10 to 12 minutes depending on thickness. Cool a minute on sheet before removing to a rack to complete cooling. Repeat with remaining batches. Store in a tin when completely cooled. Variations: The cookies can be sprinkled with chocolate sprinkles ot holiday colored sugar. onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes. Notes ***** Divide ice between 2 tall glasses. Mix carbonated beverage and syrup. Pour over ice. Serve with straws if desired. 2 SERVINGS (ABOUT 3/4 CUP EACH); 115 CALORIES PER SERVING. y shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerat in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature whipping cream and vanilla into milk mixture. Add broken chocolate sandwich cookies. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 415 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean. akes 4 to 6 servings Notes ********** RECIPE ENDS ******** "A chunky chocolate cookie that's easy to make as it is baked in a pan and then cut into squares. " excellent for freezing FILLING: Heat chocolate chips, sweetened condensed milk and 2 Tbsp butter together over low heat, stirring constantly until smoothly melted. Set aside. DOUGH: Mix brown sugar and egg together in a large bowl. Add melted butter & vanilla, mixing until smoothly blended. Stir in flour & nuts. Mix well. Spread half of dough into a greased 13" X 9" cake pan. Spread chocolate filling evenly over dough. Dot spoonfuls of remaining dough on top. Spread dough lightly with knife to cover chocolate. Bake at 350f for 30-35 minutes or until golden brown. Cool thoroughly before cutting into squares. Helpful Hint: Precut bars or squares, wrap them in foil and put in airtight plastic bag and freeze. Then simply take out the number that you need. MAKES: ABOUT 24 SQUARES Melt chocolate over hot water. Cream butter and sugar. Add chocolate and egg. Mix thoroughly. Sift flour, measure, and sift with baking soda, baking powder, and salt. Add alternately with milk to first mixture. Add flavoring and nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) 10-12 minutes. 30 servings. If desired, cookies may be iced. The Household Searchlight :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare and bake pie shell. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk and then chocolate. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour into pie shell. Press plastic wrap onto filling. Refrigerate about 2 hours or until set. Remove plastic wrap. Top pie with Sweetened Whipped Cream. Immediately refrigerate any remaining pie. 8 SERVINGS; 480 CALORIES PER SERVING. Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smoo *self-rising flour can be used in This recipe. Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour, cocoa and sugar; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with ice cream. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 320 CALORIES EACH. CHOCO FROSTING Heat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency. Notes ********** RECIPE ENDS ******** Add pepper an Melt chocolate and mix with oil and sugar. Add eggs, one at a time, and vanilla. Sift dry ingredients and blend into creamed mixture. Chill 2 hours and roll in balls. Roll in confectioner's sugar. Place on greased cookie sheet 2-3 inches apart. Bake at 350 for 10-12 minutes. Cool slightly; remove from pan. Yields 4 dozen. sliced thin 1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed and strings removed 5" piece ginger, peeled and sl Mix oil, chocolate and granulated sugar. Blend in 1 egg at a time until well mixed. Add vanilla. Stir flour, baking powder, and salt into oil mixture. Chill several hours or overnight. Heat oven to 350. Drop teaspoonfuls of dough into confectioners' sugar. Roll in sugar; shape into balls. Place 2" apart on greased baking sheet. Bake 10 to 12 minutes, or until almost no imprint remains when touched lightly in center. Makes 6 dozen cookies. mushrooms are tender. In a medium saucepan over very low heat, melt chocolate chips, stirring constantly. Remove from heat. Stir in vanilla wafers, 1/2 cup powdered sugar, yogurt, and almond extract; blend well. Stir in dates. Refrigerate 10 minutes for easier handling. Form mixture into 1/2 to 1 inch balls. Roll in powdered sugar, and place in a single layer in a large shallow container. Store covered in refrigerator. TIP: One 10 oz package of vanilla milk chips can be substituted for the chocolate chips. Substitute 1/2 tsp. rum extract for the almond extract and 6 oz pkg. dried apricots, chopped for the dates. Prepare as directed above. Per serving: 1/2 fruit, 1/2 fat Each serving contains: 1 candy = 50 calories :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 DIRECTIONS: Preheat oven to 425-F. Line 8x2" round cake pan with parchment or waxed paper. Melt the chocolate and butter in a small bowl placed in a barely simmering water bath over low heat, stirring occasionally until smooth. Or, microwave on medium (50%) for about 3 minutes and 30 seconds. Stir until completely melted and smooth. Whisk in egg yolks and flour. Set aside. Beat egg whites with cream of tartar in a clean, dry mixing bowl at medium speed until soft peaks form. Gradually sprinkle in 1 Tbsp sugar, beating at high speed, until stiff but not dry. Fold about 1/4 of egg whites into the chocolate mixture to lighten it. Quickly fold in remaining whites. Turn mixture into prepared pan. Bake for exactly 15 minutes. Remove from oven and cool in pan. Cake will rise somewhat, especially around edges, but will still seem undercooked. As it cools, it will sink in the center. This is correct! Let the dessert cool completely in the pan on a rack. Cover and chill for several hours in the refrigerator. Run a knife or small spatula around the edge to release it from pan. Warm the bottom of the pan on a stove burner on low heat for just a few seconds; invert it onto a plate to unmold. Peel the parchment liner from bottom and invert again onto serving plate or corrugated cake circle (if you plan to frost it with whipped cream). The cake circle will be 1/2" bigger than the dessert all around. The dessert will be right side up and higher around the edges than in the middle. It may be made to this point up to 4 days in advance. Wrap well and refrigerate until needed, or freeze for up to 3 months. To Serve Simply: Remove from refrigerator at least one hour in advance. Cut in wedges and pass lightly sweetened whipped cream and sauces separately. To Serve More Formally: Whip cream with remaining 3 Tbsp sugar and mask cake thickly with about 3/4 of it. (Instructions in back of book say to use a turntable. Cover cake with whipped cream, smooth top, then hold spatula at an angle to sides and rotate turntable to smooth. ) Scrape the remaining whipped cream into pastry bag and pipe large rosettes or swirls around the top edge of the cake. t$$WUSj Grease 2 large baking sheets. In large bowl, with mixer, beat butter, peanut butter, and brown and granulated sugars until well combined; beat in egg. Slowly beat in flour, bake soda, bake powder, and cinnamon just until combined to make soft dough. Form dough into 40 1-in. balls (about 2 t dough per cookie). Roll balls in peanuts until coated. Place balls on greased bake sheets about 2 in. apart and press to form 2 in. rounds. When most cookies are shaped, heat oven to 350 bake 6-8 min or until cookies are lightly browned on edges. Cool completely on wire racks. In top of double boiler over simmering water, melt chocolate and shortening; stir in corn syrup until well combined. Dip each cookie halfway into chocolate mixture and place on baking sheets in single layer; freeze until chocolate hardens. Store cookies in airtight container in freezer until ready to use. Stir in beef and broccoli. Stir in cornstarch mixture; cook and stir 15 seconds or until thickened. *if using self-rising flour omit Baking soda and salt. Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda, salt and nuts. Drop dou by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95 CALORIES PER COOKIE. CHOCOLATE FROSTINGHeat chocolate and margarine over low heat until melted; remove from heat. Stir in water and powdered sugar until smooth. 1.00 c Basic Chicken Stock 1.00 tb Light or dark soy sauce 0.50 lb Pork shoulder, in one piece 0.25 lb Squid, cleaned and cut up 0.25 lb Raw shrimp in the shell 2.00 tb Oil or lard 3.00 Unpeeled cloves garlic, 0.00 crushed 6.00 oz Thin egg noodles, boiled, 0.00 Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls onto ungreased cookie sheet. Shape each into finger 4-1/2 inches long and 1-1/2 inches wide with spatula. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each eclair and pull out any filaments of soft dough. Fill eclairs with Cream Filling. Replace tops and frost with Chocolate Frosting. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 260 CALORIES EACH. CREAM FILLINGMix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla; cool. CHOCOLATE FROSTINGHeat chocolate and margarine in 1-quart saucepan over low heat until melted; remove from heat. Stir in powdered sugar and hot water. Beat until smooth and of spreading consistency. squid and cook 30 seconds. Remove and set aside. Cook shrimp 2 to 3 minutes. Mix margarine and chocolate in medium bowl. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 115 CALORIES PER SERVING. Note: To frost three 8-inch layers, use 1/2 cup margarine or butter, softened, 3 ounces unsweetened chocolate, melted and cooled, 3 cups powdered sugar, 2 teaspoons vanilla and about 3 tablespoons milk. Butter loaf pan, 9 X 5 X 3 inches. Cook sugar, milk, corn syrup, salt and chocolate in 2-quart saucepan over medium heat, stirring constantly, until chocolate is melted and sugar is dissolved. Cook, stirring occasional to 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine. Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm. ) Add vanilla. Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon. ) Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1-inch squares. 32 CANDIES; 75 CALORIES PER CANDY. To Microwave: Prepare pan as directed. Stir sugar, milk, corn syrup and salt together in microwavable 3-quart casserole. Add chocolate. Cover tightly and microwave on high 4 to 5 minutes or until bubbly and chocolate is melted. Stir thoroughly, using wire whisk. Microwave uncovered on medium-high (70%) 8 to 12 minutes, stirring every 4 minutes with wire whisk, to 234 degrees on microwave candy thermometer or until small amount of mixture dropped in very cold water forms a soft ball that flattens when removed from water. Continue as directed. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat chocolate chips, margarine and corn syrup over low heat, stirring constantly, until chocolate chips are melted; cool slightly. Stir in water, 1 teaspoon at a time, until consistency of thick syrup. Glazes a 12-cup bundt cake or 10 inch angle food or chiffon cake. 16 SERVINGS; 50 CALORIES PER SERVING. To Microwave: Place chocolate chips, margarine and corn syrup in 2-cup microwavable measure. Microwave uncovered on medium (50%) 1 to 2 minutes or until chocolate can be stirred smooth. Omit water. ed carrots. (Be sure you have all of the ingredients ready before you start to cook, since stir-frying goes very quickly. ) In a small bowl, mix the shrimp with the wine and cornstarch. Heat the oil in a wok or wide frying pan over high heat. Add the shrimp mixture and cook, stirring, until the shrimp turn bright pink, (2 to 3 minutes). Add the onions and continue t 1 x Chocolate Dough 1 c Unbleached all-purpose fl ea Pinch salt 1/4 t baking soda ** Chocolate-Hazelnut Filling 2 c whole Hazelnuts The already buttery flavor of the hazelnuts pairs them naturally with the chocolate filling. Walnuts or pecans make good variations. Mixing the Dough. Sift the dry ingredients together three times. Rub in the butter and moisten with the egg as for Sweet Pastry Dough. Shape into a disk, wrap, and refrigerate. Cooking the Chocolate-Hazelnut Filling. Place the hazelnuts on a baking pan and toast at 350 degree F until the skins are loose and come off easily, about 10 minutes. Rub the hazelnuts in a towel to remove the skins. Chop the hazelnuts coarsely, by hand or with a food processor. Combine the chocolate with the butter in a small bowl. Bring a small pan of water to a simmer and turn off the heat. Place the bowl of chocolate and butter over the hot water and stir to melt. Combine the corn syrup and sugar in a small saucepan. Bring to a full rolling boil over medium heat. Remove from heat and stir in the chocolate mixture. Beat the eggs and salt with the optional rum. Beat in the chocolate mixture, taking care not to overbeat. Assembling. Lightly flour the work surface and dough. Roll the dough to a 14-inch diameter disk, 1/8 inch thick. Line a 10-inch tart pan with the dough, trimming away the excess. Stir the chipped hazelnuts into the filling and pour the filling into the pan. Baking. Bake at 350 degree F until the filling is set and the crust is baked through, about 40 minutes. Holding. Store the tart at room temperature up to 2 days. -N|)Cq)@n(;h 4f!6i#8k$7j 3f ,` .b!/c 0h!2j!3h Melt and cool unsweetened chocolate. Mix egg yolks, sugar, milk, chocolate and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature. Stir whipping cream and vanilla into milk mixture. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 370 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean. : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * do not use self-rising flour in This recipe. Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with cooking parchment paper, aluminum foil or waxed paper generously. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, cocoa, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Spread ice cream over cake. Roll up and wrap in plastic wrap. Freeze about 4 hours or until firm. Serve with Hot Fudge Sauce if desired. 10 SERVINGS; 230 CALORIES PER SERVING. Remove strings from peas & wash. If substi- tuting broccoli, use peeled stems only; slice thinly on bias. Shred lettuce; arrange like nest on round 10" serving plate. Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice potatoes into thin matchsticks. Beat eggs with sugar. Add butter melted, cocoa sifted with flour, few grains of salt, add cinnamon, chopped nuts. Bake 20 minutes in a shallow pan in moderate oven. Cut in thin strips. Note: Moderate oven is 350 - 400 F. uld brown in 30 seconds. Dust potatoes with cornstarch so they will stick together when fried. Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to form deep basket. FOR THE FILLING: Melt chocolate with coffee on top of a double boiler. When chocolate is completely melted, remove pan from heat. Beat egg yolks until pale yellow and stir into chocolate. Gradually stir in Tia Maria. Cool mixture. In a seperate bowl, beat egg whites, gradually adding sugar until whites are stiff. Whip cream. Gently fold whipped cream into cooled chocolate mixture and then fold in egg whites. FOR THE CAKE: Preheat oven to 350. Beat ingredients together at medium speed of electric mixer until batter is smooth. Grease an 11-by-15 inch jellyroll pan. Line it with waxed paper. Grease and lightly flower paper, shaking off any excess flower. Spread batter evenly in jellyroll pan. Bake for 10 to 12 minutes or until cake tests done. Turn cake onto a rack and peel off paper. Lightly oil a 2-quart charlotte mold and line with cooled cake. Cut rounds of cake to fit both top and bottom of mold, and a strip for sides. Place smaller round in bottom of mold. (you will probably have to piece one section of side to cover completely, but don't worry; any patchwork will be hidden by chocolate glaze. ) Fit larger round of cake on top of mold. Chill for 3 or 4 hours or until firm. Unmold and cover with glaze. FOR THE GLAZE: Melt chocolate in water and stir until smooth. Spread over top of mousse-cake and drizzle down sides. Chill again. Serve in slender slices -- its indecently opulent. Hints: Melt chocolate in microwave. Its much faster. Instructions are on the chocolate package. A souffle dish makes a good replacement for the Charlotte mold. Fried Lobster With Ginger Sauce - Pad Goong Mang-Gor Serves :4 KeyWords :Thai Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Add hot water to cocoa and soda. Let stand while preparing other ingredients. Cream shortening, adding sugar gradually. Add beaten egg yolks, molasses and cocoa mixture. Sift spices with flour and add. Roll soft as possible. Cut with cooky cutter. Bake in hot oven. Egg whites may be used to make icing for cookies. Note: Hot oven is 350 - 400 F. Beaten Eggs 1.00 ts Freshly Ground Peppercorns 2.00 tb Oyster Sauce 1.00 tb Fish Sauce ( PREHEAT OVEN TO 375F. Combine flour, baking soda, salt and cinnamon; set aside. Beat butter and sugars until light. Beat in eggs, vanilla and almond extract. Blend in flour mixture. Chop 1 cup of kisses. Stir in chopped kisses and chopped nuts. Add 1 cup whole kisses. Drop heaping tablespoonfuls of the mixture onto an ungreased baking sheet 2 inches apart. Bake in hot oven 8 to 10 minutes. Cool on wire rack. emaining ingredients except the lobster and stir-fry for 30 seconds. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 0:06 Cholesterol per serving: Marks: *DIRECTIONS +++* Bake on ungreased sheet. Roll golf-ball sized pieces, place 2" apart. 375 F 6-8 minutes. Notes ********** RECIPE ENDS ******** Salt & pepper to taste 0.00 r 20548 Olive oil 6.00tb In bowl, mix oats and coconut. In large pot place butter, milk, sugar, vanilla, a pinch of salt and cocoa. Mix well and bring to low boil and stir. Remove from stove and stir in oats and coconut. With large spoon make cookies on oiled sheet. Let cool for at least 30 minutes. These taste great the first day but they do not keep well. From the Toronto Star--Splendors Restaurant v 20548 . buds to decorate 0.00 PREHEAT OVEN TO 400F. Smear 1/2 teaspoon softened butter over the inside of each madeleine form. Be sure to completely cover with butter--don't leave spots. Combine the eggs, sugar and lemon or orange rind in a large mixing bowl, and stir them together. Set in a pan of simmering water and stir until the egg mixture is very warm to your finger. Remove from the heat and beat with a mixer at high speed until fluffy, pale yellow, and tripled in volume, about 3 minutes. Add the vanilla and salt. Dump the flour and cocoa into a sifter or strainer. Sift once, return to sifter or strainer and sprinkle half of it over the egg mixture, and fold it in. Pour in 8 tablespoons of butter and sprinkle on the remaining flour, and fold gently just until the batter is mixed. Spoon a generous tablespoon of batter into each prepared mold; do not spread it evenly; it will level itself in the oven. Bake for about 10 minutes, until the edges of the cakes are golden and they lift easily from the molds. (If you have only 1 pan, and can bake only 12 at a time, let the mold cool, wipe it out, grease with butter, then refill with batter and bake again. ) Remove from the oven, slipping the tines of a table fork under each cookie to free it, and transfer the madeleines to a rack to cool. Serve within a few hours, or wrap airtight and freeze. Serve plain, or sprinkle the ribbed side with confectioners' sugar. .50c 000002 20551 Marshmallows You can personalize your milk shake by using a favorite ice-cream flavor. Place milk, syrup and malted milk in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds longer or until smooth. 2 SERVINGS (ABOUT 1 CUP EACH); 365 CALORIES PER SERVING. in :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars. ts Sugar 2.00 Chocolate marshmallow slices uctions: If the scallops are very large, cut them in half. They are cooked when they are slightly firm to the touch. I find scallops at their best when they are just barely cooked through. DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and discard any yellow parts. Cut the leeks at the point where Preheat oven to 350. Grease an 11 1/2 x 7 baking pan. Melt chocolate and butter in top of double boiler over hot water. Set aside. Cream sugar and eggs until light and fluffy. Add flour. Beat. Add melted chocolate and butter. Beat well. Mix in vanilla and pecans. Pour into prepared pan. Bake 18 minutes. Remove from oven and cover with marshmallows. Return to oven and bake until marshmallows are lightly browned. Cool slightly and cut into bars. garlic, ginger and salt Servings: 20 Preheat oven 350 degrees. Beat 2 egg whites, add 1/8 tsp. cream of tarter, 3/4 cup sugar and beat stiff. Fold in 1 6 oz pkg chocolate chips. Drop teaspoon on greased cookie sheet. TURN OFF OVEN, put in cookies and leave in oven over night. Do not open door until morning. Notes ********** RECIPE ENDS ******** nkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth, gradually beat in sugar. Beat in eggs, one at atime, beat in chocolate and vanilla until smooth. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours. the square and roll up. Form into a crescent. Place seam side d Chocolate Milk Shakes appear in the first Betty Crocker's Picture Cook. Place milk and syrup in blender. Cover and blend on high speed 2 seconds. Add ice cream. Cover and blend on low speed about 5 seconds longer or until smooth. 2 SERVINGS (ABOUT 1 CUP EACH); 350 CALORIES PER SERVING. Y can personalize your milk shake by using a favorite ice-cream flavor. Peppermint, chocolate and cherry are all good with chocolate, or try another flavor that strikes your fancy. Notes ********** REC CRUST: Combine over hot (not boiling) water, 1/2 cup mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs; stir until well blended. Press into bottom of 9-inch springform pan; freeze until firm. FILLING: Combine over hot (not boiling) water, remaining 1 cup of chips, corn syrup, and heavy cream. Stir until chips are melted and mixture is smooth. Cool to room temperature. In a large bowl, whip the ice cream until smooth but not melted. Gradually stir in chocolate mixture (flecks will appear in ice cream). Spoon into center of crust, mounding high in center and leaving 3/4-inch edge. Using spatula, smooth to form dome. Freeze until firm. Remove sides of pan. Preheat oven to 450 degrees F. MERINGUE: In a large bowl, combine egg whites and cream of tartar; beat until soft peaks form. Gradually add sugar, beat until stiff peaks form. Spread meringue over ice cream and crust to cover completely; swirl to decorate. Bake at 450 degrees F. for 4 to 6 minutes or until lightly browned. Serve IMMEDIATELY ! Cornstarch 1.00 ts Oyster sauce 1.50 ts Soy sauce 0.12 ts Salt 1.00 tb Oil 0.50 ts White wine 2.00 Garlic cloves; minced 2.00 Green onions; in 2" pieces 1.00 1/4" slice gingerroot * Instructions: *Note: Gingerroot should be chopped. Bring 4 cups water in large s Preheat oven to 350 degrees F. In a small saucepan, combine 1/2 c milk and the mint-chocolate chips. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Set aside. In a large bowl, combine remaining 1 c of milk, condensed milk, and eggs; beat until well blended. Add chocolate mixture; beat well. Pour into a 1-quart casserole. Fill a 13 x 9 x 2-inch baking pan with 4 cups of water. Place casserole in baking pan. Bake at 350 degrees F. for 50 to 55 minutes. Serve warm or cool completely. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens. Notes ********** RECIPE ENDS ******** Check with any good food import store. * This should be 1 10-oz bag Of Nestles Toll House Mint Chocolate chips; divided into 1 cup and 1/2 cup. COOKIES: Melt over hot (not boiling) water, 1/2 cup mint chocolate chips; stir until smooth. Set aside. In a small bowl, combine the flour, baking powder, baking soda, and salt; set aside. In a large bowl, combine butter, sugar and vanilla extract; beat until creamy. Beat in egg; blend in melted chips. Gradually beat in the flour mixture. Shape dough into a ball and wrap in waxed paper. Chill about 1 hour. Preheat oven to 350 degrees F. On a lightly floured board, roll dough to 1/16-inch thickness. Cut with a 2-inch cookie cutter. Reroll remaining dough and cut out cookies again. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. GLAZE: Combine over hot (not boiling)water the remaining mint chocolate chips, vegetable shortening, corn syrup, and water; stir until morsels are melted and mixture is smooth. Remove from heat but keep mixture over hot water. Dip 1/2 of each cookie into glaze; shake off any excess glaze. Place cookies on waxed paper line cookie sheets. Chill until glaze sets (about 10 minutes). Keep refrigerated until ready to use. D4./0C Chocolate Mint Creams ^^^^^^^^^^^^^^^^^^^^^ Stir together flour and baking soda. In a medium pan, heat and stir brown sugar, butter and water over low heat until butter is melted. Add chocolate pieces and stir until chocolate is melted. Pour into large mixing bowl and let stand 10-15 minutes or until cool. Beat egg into chocolate mixture. Stir in flour mixture till well mixed. (dough will be soft). Covre and chill 1-2 hours or till easy to handle. Shape into 1 inch balls. Place 2 inches apart on ungreased baking sheet. Bake in a 350 oven for 8 minutes. Remove and *immediately* top each cookie with a mint. Return to oven and bake about 2 minutes more, or till cookies are done. Swirl melted mints with a knife to "frost" the cookies. Remove from sheet, and cool till mints are firm. Makes about 4 8. BH&G _Cookies for Christmas_ :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine crushed oreos and place in botton of either a BIG glass bowl or 13x9" pan. Freeze until firm. Combine mint chocolate chip ice cream and crushed Heath bars. Reserve a few chunks of Heath bars for top. Combine and place on top of oreo base. Freeze until firm. Heat 2 jars hot fudge sauce, so you can pour. Pour fudge over top in rippled pattern. Freeze. Just before serving top with cool whip & reserved Heath chunks. Cornstarch paste 0.00 --------- SAUCE ------ In heavy guage saucepan, combine 1 1/4 cups heavy cream, milk, sugar and 1 cup of mint chocolate chips. Cook over low heat, stirring with wire whisk, until chips are melted and mixture is smooth. Remove from heat. In a medium bowl, beat egg yolks and salt until thick. Gradually add chocolate mixture, beat until well blended. Chill 30 minutes. In a small heavy guage saucepan, combine remaining 1/2 cup of chips and 1/4 cup of heavy cream. Cook over low heat, stirring constantly, until chips are melted and mixture is smooth. Remove from heat and set aside. Pour chilled chocolate/egg mixture into an electric iceream freezer; churn until thick, about 25 minutes. Pour in reserved chocolate mixture; churn 10 seconds more. Remove dahser; cover and store in freeze until ready to serve. ds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat. Immediately add stock & sherry; bring sauce * Use 1 10-oz bag of Nestles Mint-Chocolate Chips and divide into 1 cup and 1/2 cup. COOKIES: Preheat oven to 350 degrees F. Melt over hot (not boiling) water, 1 cup of mint chocolate chips; stir until smooth. Set aside. In a large bowl, combine butter, confectioners' sugar, and egg yolk. Beat until creamy. Add melted chips and flour; beat until well blended. Drop by heaping teaspoonfuls onto ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Allow to stand for 3 minutes before removing from cookie sheets. Cool completely on wire racks. GLAZE: Combine over hot (not boiling) water the remaining 1/2 cup of mint-chocolate chips and vegetable shortening. Stir until chips are melted and mixture is smooth. Drizzle each cookie with 1/2 t of the glaze; sprinkle with almonds. Chill until set. Store in airtight container in the refrigerator. 4F{-?t(:o*B_FK * One 10-oz package of Nestle Toll House Mint-Chocolate Morsels; divided. Melt, over hot (not boiling) water, 1/2 cup mint-chocolate chips, stir until smooth. Cool to room temperature, set aside. In a large bowl, combine butter and sugar; beat until creamy. Add egg and vanilla extract, blend well. Gradually beat in flour and salt. Place 1 cup of dough in a small bowl. Add melted chips; blend thoroughly. Shape into a ball, flatten, (mixture will appear curdled). Cover with plastic wrap. Shape remaining dough into ball; flatten. Cover with plastic wrap. Chill until firm, about 1 1/2 hours). Preheat oven to 375 degrees F. Between sheets of waxed paper, roll each ball of dough into a 13 x 9-inch rectangle. Remove top layers of waxed paper and invert the chocolate dough onto the plain dough. Peel off waxed paper. Starting from the long side, roll up jelly roll stype. Cut into 1/4-inch slices; place on ungreased cookie sheet. Bake at 375 degrees F. for 7 to 8 minutes. Cool completely on wire racks. Melt over hot, (not boiling), water remaining 1 cup of chips; stir until smooth. Spread flat side of cookie with 1/2 slightly rounded teaspoonful melted chocolate. Chill until set. iced pickles. Bring to boil, stirring constantly. Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake batter. Remove from heat. Preheat oven to 350. Grease a 9 inch square baking pan. Beat eggs. Add melted butter and sugar. Beat well. Add melted chocolate and peppermint. Beat. Add flour and nuts. Mix well. Pour ingredients into prepared pan and bake 25-30 minutes until toothpick inserted in center comes out clean. Remove from oven and set on trivet or rack to cool. Prepare filling. In small bowl, thoroughly blend butter and cream. Add sugar and peppermint. Mix well. Spread evenly over cooled baked layer. Prepare frosting. Melt chocolate and butter together in small pan over low heat. When filling is completely firm, spread frosting mixture on top. Refrigerate until chocolate is firm. Cut into 3/4 by 2 1/4 inch strips. s before serving time, bring water in steamer to boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns milky white. Meanwhile, * Use 1 10-oz bag of Nestles Mint-Chocolate Chips in this recipe. In medium bowl, combine flour, baking powder and salt; set aside. In a large bowl, combine 1 cup sugar and vegetable oil; mix well. Beat in eggs and vanilla extract. Gradually beat in the flour mixture. Stir in Mint-Chocolate chips. Shape into balls using rounded teaspoonfuls of dough; roll in remaining 1/4 cup of sugar. Place on ungreased cookie sheets. Bake at 350 degrees F. for 8 to 10 minutes. Cool completely on wire racks. 169 Skinless salmon filet 0.75lb 169 Oriental sesame oil 2.00tb 169 Dry sherry 2.00tb 169 Light soy sauce 1.00tb CHOCOLATE MINTS Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by small spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. 169 Chopped cilantro 0.25c 169 Finely minced fresh ginger 2.00tb Preparation time: 10 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F. A rich chocolate chip morsel, somewhere between a cookie and a candy. Easy to bake up a batch and keep on hand. For 3 dozen cookies you will need: chips 1. Cream the butter until light. Beat in the brown sugar. Mix until creamy. Add the vanilla and egg yolk. In a bowl, combine the flour, baking soda and cocoa powder. Add to the butter mixture. Stir in the chocolate chips. Shape by teaspoon-ful into 1-inch balls. Place on lightly greased cookie sheets. Bake at 350 degrees F. for 15 to 20 minutes. Remove to rack to cool. Tips: When "creaming" butter and sugar, the particles of each won't show up separately. When recipes indicate "blanding", the mixing is done to a lesser extent. White wine 1.00 ts Oyster sauce Instructions: Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Combine first 5 ingredients in blender container. Process on high for 1 minute. Pour into serving dishes. Chill until set. Top with whipped cream. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. You need a 9 1/2" flan pan with a removable bottom to make this spectacular looking dessert. PASTRY: Combine flour, icing sugar and 1 melted square chocolate. Cut in 1/2 cup softened butter (with pastry blender or in food processor) till mixture resembles coarse crumbs, form into ball with hands. Press into bottom and sides of flan ring pan with removable bottom that has been greased. Chill 1 hour. Bake at 425F for 10 minutes; cool. MOUSSE FILLING: Bring 1/2 cup whipping cream to a boil, Add 5 sqaures chocolate and 2 tbsp butter, stir until melted. Blend in 2 eggs yolks well, remove from heat. Beat egg whites till frothy, gradually add 1/4 cup sugar, beating till stiff peaks form. Gently fold into chocolate mixture; pour into pastry crust, chill 10 minutes. GARNISH: Shortly before serving, sprinkle 3 squares (coarsely grated- use a vegetable peeler to make curls) over mousse. Lay 3 strips of wax paper across flan. Sift icing sugar over flan; remove wax paper. NB: Don't make or serve this on a hot day; it will melt. from Baker's Chocolate v 15485 Radish halves 1.00c w 15486 Chicken broth 2.00c a 15486 Thinly sliced onion 4.00sm b 15486 Minced fresh parsley Chocolate Mousse in Chocolate Cups. Beat egg yolks in small bowl on high speed about 3 minutes or until thick and lemon colored. Gradually beat in sugar. Heat 1 cup whipping cream in 2-quart saucepan over medium heat just until hot. Gradually stir at least half of the hot cream into egg yolk mixture. Stir into hot cream in saucepan. Cook over low heat about 5 minutes, stirring constantly, until mixture thickens (do not boil). Stir in chocolate chips until melted. Cover and refrigerate about 2 hours, stirring occasiona just until chilled. Meanwhile, prepare Chocolate Cups. Beat 1-1/2 cups whipping cream in chilled medium bowl until stiff. Fold chocolate mixture into whipped cream. Pipe or spoon mixture into cups. Serve with chocolate sauce, Apricot Sauce or Raspberry-Currant Sauce if desired. 8 SERVINGS; 575 CALORIES PER SERVING. CHOCOLATE CUPSWrap the outsides of eight 6-ounce custard cups with aluminum foil. Heat 1-1/3 cups semisweet chocolate chips in heavy 1-quart saucepan over low heat, stirring constantly, until melted and smooth; remove from heat. Spread about 1-1/2 tablespoons melted chocolate over foil on bottom and about 1-1/2 inches up side of each cup. Refrigerate about 30 minutes or until chocolate is firm. Carefully remove foil from custard cups, then remove foil from chocolate cups. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a small saucepan, sprinkle gelatin over water; let stand a few minutes to soften. Set over low heat, cook stirring constantly until dissolved. Remove from heat. Add cocoa; stir until dissolved. In a food processor, combine gelatin mixture, ricotta cheese, and chocolate syrup,and puree 30 seconds, until smooth. Pour chocolate mixture into 4 individual dessert dishes, cover and refrigerate 1 hour, or until set. Top each serving with 2 Tb. whipped topping, sprinkle evenly with grated chocolate. Each serving provides: 1 protein, 80 optional calories Per serving: 172 calories, 9 g protein, 8 g fat, 16 g carbohydrate, 172 mg calcium, 93 mg sodium, 19 mg cholesterol, 1 g dietary fiber thinly sliced Instructions: * available at asian markets 1. Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster. 2. Preheat oven to 350. Grease cookie sheet. Melt chocolate chips in top of double boiler over hot water. Add marshmallows and water. Stir until melted. Remove from heat and set aside. Sift together already sifted flour, sugar, salt and baking soda. Slowly blend butter, brown sugar, egg, almond extract and vanilla into sifted ingredients. Mix well. Stir oats, pecans and melted chocolate into batter. Blend thoroughly. Drop dough by teaspoonfuls, 2 inches apart onto prepared cookie sheet. Bake 12-15 minutes. Remove from cookie sheet immediately and cool an rack. shake off excess Bits 'o Brickle. the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and 157 Mg Sodium per serving. Mix butter, sugar, water and cocoa together, bring to a boil for 30 seconds. Remove from heat and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. one of my grandmother's recipes 00020303 0000020303 0000020303 0000020303 0000020303 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 0000020304 Chocolate Nut Balls FLAKED COCONUTS In medium sausepan melt semisweet chocolate pieces and butter or margarine over low heat stirring frequently. Remove pan from heat; cool to lukewarm. Beat in egg till smooth and glossy. Add sifted powdered sugar, vanilla, and salt; mix well. Stir in the 1/2 cup flaked coconut and chopped peanuts. Chill about (1 hour). Form into ( 1-inch ) balls; roll in additional flaked coconut. Arrange on baking sheet. Chill at least 3 hours or till firm. MAKES ABOUT 2 1/2 DOZEN BALLS! Recipe from : Better Homes & Garden (New Cook Book) 1981 over 275 recipes! 0307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020307 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 0000020308 Servings: 4 1/2 dozen DIRECTIONS: Cream the butter or margarine with the sugar until light and fluffy. Beat in eggs, vanilla and slightly cooled chocolate. Sift the dry ingredients together, add and mix well. Last, stir in the nuts. Drop dough by teaspoonfuls on baking sheets. Garnish each with a whole walnut half. Bake at 350-F for 10 to 12 minutes. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 10 Double chocolate creates a deep dark brownie-like cookie. Prepare baking sheets. Cover with foil and grease. Preheat oven to 350F. In a large mixing bowl cream together butter and sugars. Beat in salt and eggs. In a separate bowl sift together flour, cocoa and baking soda. Stir into creamed mixture. When well blended fold in chocolate chips and nuts. Roll dough into 2 inch balls and press into 2-1/2 inch round cookies. Bake for 12 to 15 minutes until slightly dry around the edges. Makes 10 cookies. clams. Bring to a boil, reduce the heat and steam until the clams are open. Using a slotted spoon, remove the clams from the broth and set aside. Over high heat, reduce the liquid by one third. Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes. Add the basil and chili pepper, stir and remove from h Combine crumbs, cinnamon and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F. , 10 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla. Blend chocolate into 3 cups batter; blend liqueur and pell into remaining batter. Pour chocolate batter over crust. Bate at 350 degrees F. , 30 minutes. Reduce oven temperature to 325 degrees F. Spoon remianing batter over chocolate batter continue baking 30 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 15479 Snipped fresh tarragon 0.25ts f 15479 Snipped fresh thyme 0.25ts g 15479 Snipped fresh dill 0.25ts "These delicate dark wafers are light, but rich in chocolate taste. Not too sweet, they are the perfect complement for a dish of French vanilla ice cream. 325~F. 14 to 18 minutes Preheat the oven to 325~F. Combine the flour, Ovaltine, cocoa, and salt in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Blend in the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a cookie cutter or the rim of a glass, cut into 2-inch circles. To make oval shapes, roll over each cracker gently along one axis with your rolling pin. Place the crackers on a lightly greased or parchment-lined baking sheet. Prick each one all the way through with the tines of a fork in 2 or 3 places. Bake for 14 to 18 minutes. Cool on a rack. Yield: 75-80. VARIATIONS: If you are a chocolate lover, double the amount of cocoa. For fancy occasions, dust the tops of these ovals with powdered (confectioner's) sugar before serving. Ground black pepper 0.25ts h 15480 Olive oil 2.00tb i 15480 Minced fresh basil (OR 1 tsp 1.00tb j 15480 -dried) CHOCOLATE PANCAKES In a medium-sized bowl, stir together flour, sugar, cocoa, baking powder and salt. In a small bowl, whisk together egg white, milk, oil and vanilla. Make a well in the center of the dry ingredients and gradually whisk in the liquid mixture, stirring just until combined. Let the batter stand for 5 minutes, or refrigerate for up to 1 hour. Heat a large non-stick skillet over medium low heat. When hot, coat it lightly with non-stick cooking spray. Drop 3 to 4 pancakes, using about 1 1/2 tablespoons batter per pancake, into the pan and cook until the underside is browned and the bubbles on top remain open, 1 to 1 1/2 minutes. Turn the pancakes over and cook until the underside is browned, about 15 seconds. Repeat with the remaining batter. Arrange the pancakes on dessert plates. Top with scoops of frozen yogurt and Chocolate-Raspberry Sauce. Garnish with raspberries. Serves 2. CHOCOLATE-RASPBERRY SAUCE In a small saucepan, whisk together sugar, cocoa and arrowroot or cornstarch. Gradually whisk in 1/4 c water and jam. Bring to a simmer over medium heat, whisking constantly. Remove from the heat an stir in framboise if using. Let cool slightly. (The sauce can be stored, covered, in the refrigerator for up to 1 week. ) Makes 2/3 cup. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; st Cook peanut butter and butter on high for 2 minutes. Stir until melted. Add graham cracker crumbs, vanilla, salt and powdered sugar until well mixed. Pat out in shallow casserole dish. Melt 12 ounce package of chocolate chips and spread on top. crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Have ready a 13 x 9 inch baking pan. Mix the powdered sugar, cracker crumbs, peanut butter and butter in a medium size bowl until blended. Scrape into an ungreased baking pan and press into an even layer. spread the melted chocolate over the top. Refrigerate at least 2 hours until the chocolate is firm. Let stand at room temperature, 15 to 20 minutes before cutting with a sharp knife into bars. Makes 36 bars Per bar: 173 cal, 3g pro, 18g car, 10g fat, 10mg chol with butter, 1 mg chol with margarine, 113 mg sod. r keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve. Notes ********** RECIPE ENDS ******** 3582 Shortening 0.25c In a large mixing bowl, cream the butter and sugar until light and fluffy. Beat in the peanut butter, egg, and vanilla, blending well. Thoroughly blend the flour and baking soda. Gradually add to the creamed mixture. Fold in the chocolate chips and refrigerate the dough for at least 1 hour. Preheat the oven to 350 degrees F. Shape the dough into 3/4-inch balls and place on ungreased cookies sheets 3 inches apart. with the bottom of a glass, press each ball into a cookie 1 1/2-inches in diameter. Bake for 15 to 20 minutes or until lightly brown. (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to PREHEAT OVEN TO 375F. Sift together flour, soda and salt. Set aside. Beat together butter, peanut butter, brown sugar, sugar, eggs and vanilla until light and fluffy. Add dry ingredients and combine thoroughly. Fold in peanut butter cups, peanuts and chocolate chips. The batter will be stiff. Form into balls about the size of a tablespoon. Place on a greased cookie sheet and bake 12 minutes or until golden. Cool on a wire rack. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chocolate Peanut Butter Oatmeal Cookies Blend sugar, margarine, cocoa and milk in a Large pan. Heat on stove over medium heat until well blended. Bring to a boil for exactly 11/2 min. Add peanut butter, oats, vanilla, and cinnamon. Mix well and spoon onto waxed paper. Makes 31/2 to 4 dozen cookies. It is important to watch the time that you let this boil, if you boil it too long, the cookies, will turn into hard rocks, and you will probably have a pan stuck with hard stuff, too. It is important to get the mixture on to the waxed paper as quickly as possible. This is when the kids, and Teaspoons come in handy. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish i RE: Chocolate Pecan Cookies DATE: 03-28-91 AREA: COOKING Chocolate Pecan Cookies ~granulated sugar - pecan halves Mix sugar and butter, blending well. Add egg yolks and vanilla. Melt chocolate. Sift salt, soda, baking powder and flour together. Beat egg whites; set aside. Blend dry ingredients with butter mixture, adding chocolate, then egg whites. Refrigerate overnight. Roll teaspoonfuls in tight balls, roll in granulated sugar. Press on greased cookie sheet. Top with pecan half in center. Bake 8 to 10 minutes at 350 degrees. Yields about 4 dozen. 20056 Salt 1.00ts b 20056 Cubed cooked potatoes 5.00c c 20056 Chopped onion 0.33c d 20056 Vinegar Beat egg whites with cream of tartar until soft peaks form. Gradually beat in sugar until stiff glossy peaks form. Fold in pecans, cocoa powder, vanilla and salt. Spoon into pastry bag fitted with 1/2 inch tip. Pipe 1 inch kisses, about 1-1/2 inches apart, onto lightly greased baking sheets. Bake in 250F oven for about 45 minutes or until outside is firm but inside slightly soft. Let cool on racks. Store at room temperature, covered with plastic wrap, for up to 5 days. Makes about 44 cookies. 3.00T b 20057 Low-fat plain yogurt 2.00T c 20057 Finely chopped onion 1.00T d 20057 Prepared Dijon mustard 1.00ts e 20057 Dried parsley Combine crumbs and butter. Press mixture onto bottom and part way up sides of 8" square baking pan. Freeze utnil firm. Spread ice cream over the frozen crumbs. Cover with chocolate topping. Freeze several hours or overnight. To serve, let stand at room temperature about 15 minutes; cut into squares. h 20057 Dash of hot pepper sauce 0.00 i 20057 Salt For holidays or special occasions, tint popcorn balls with a few drops. Heat all ingredients except popcorn to boiling in Dutch oven over medium-hi heat, stirring constantly. Boil and stir 2 minutes; remove from h Stir in popcorn until well coated; cool slightly. Dip hands into cold water. Shape mixture into 8 balls, each about 2-1/2 inches in diameter. Place on waxed paper; cool. Wrap individually in plastic wrap, or place in plastic bags and seal. 8 POPCORN BALLS; 205 CALORIES PER BALL. To Microwave: Mix all ingredients except popcorn in 3- or 4-quart microwavable bowl or casserole. Microwave uncovered on high about 2 minutes boiling. Stir until smooth. Microwave uncovered about 1 minute long or until boiling. Stir in popcorn. Continue as directed. Basil 0.12 t Salt 0.12 t Pepper 10.00 oz Pkg frozen chopped Spinach * 1.00 x Green or Sweet Red Pepper ** Instructions: * thawed and well drained ** cut into thin stri * German cooking chocolate should be coarsely chopped. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. ******************************************************* ** Per serving: 162 calories, 22 g protein, 6 g carbohydrates, 4 g fat, 49 mg cholesterol, 169 mg sodium, 815 mg potassium. Notes ********** RECIPE ENDS ******** 0000021220 Mix all together until smooth-fold in bag of chocolate chips. Bake in floured and greased tube pan, 300 degrees for 1 hour 15 minutes. 21221 0000021221 0000021221 0000021221 0000021221 0000021221 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021222 0000021162 Mix sugar, cornstarch, cocoa and salt in 2-quart saucepan. Gradually stir in milk. Cool over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in vanilla. Pour into dessert dishes. Cover and refrigerate about 2 hours or until chilled. 4 SERVINGS (ABOUT 1/2 CUP EACH); 285 CALORIES PER SERVING. To Microwave: Decrease milk to 1-3/4 cups. Mix sugar, cornstarch and salt in 8-cup microwavable measure or 2-quart microwavable casserole. Gradually stir in milk. Microwave uncovered on high 4 to 6 minutes, stirring every 2 minutes, until thickened and boiling. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in measure. Microwave on medium (50%) 1 to 3 minutes, until thickened. Continue as directed. 0000021226 0000021227 0000021162 Preheat oven to 350 degrees F. Lightly grease 2 large baking sheets with shortening. In a small saucepan, heat the milk till it coats the back of a metal spoon. Remove from heat. Stir the poppyseeds into the milk and let soak. Melt the chocolate in a double boiler over simmering water, stirring frequently. Remove from heat and set aside. In a large mixing bowl, cream the butter and sugar. Beat in the egg yolk, lemon zest, and vanilla extract. Mix well. Stir in the melted chocolate. Sift flour, baking powder, cinnamon and cloves. Gradually add the flour and spices to the batter. Stir in the poppyseed and milk and mix well. Drop rounded teaspoonfuls of batter on the baking sheets, about 2 inches apart. Bake for about 20 minutes, or until the cookies have browned around the edges. After they have cooled for 2 or 3 minutes, remove them to cooling racks. Makes about 24 cookies ~-<-@ Jenny tb Sugar Instructions: As soon as the fishing boats return to harbor in the South t In a food processor, grind the almonds, scraping down the sides of the bowl occasionally, for 5 minutes or until they are the consistency of nut butter. Reserve. In a bowl set over simmering water, melt the chocolate and the butter, stirring occasionally. Remove from heat. In a large bowl with an electric mixer, beat eggs until they are pale, add sugar gradually, beating, and beat until mixture is very thick and pale. Beat in chocolate mixture, framboise, and the almond butter, and beat until well combined. Sift the flour, baking powder, and salt into the bowl. Beat until well combined. Fold in 1 cup of raspberries gently. Turn the mixture into a well-buttered 8-1/2-inch springform pan, spreading it evenly and smoothing the top. Bake in the middle of a preheated 350f oven for 40-45 minutes or until pick comes out clean. Let torte cool in the pan on a rack, and then remove sides of pan. In a small heavy saucepan, combine the jam and sugar, bring mixture to a boil, stirring, and boil it, stirring, for 3 minutes. Force glaze through a fine sieve into a small bowl. Invert the torte onto the rack, set over wax paper, remove bottom of the pan, and spread the glaze on top and sides of the torte. Let the torte stand at room temperature for 2 hours, or until the glaze is set. In a small heavy saucepan, bring cream to a boil and remove pan from heat. Stir in chocolate, stirring until mixture is smooth, and then let the ganache cool for about 3 minutes. Pour ganache over the torte, smoothing it with a spatula and letting the excess drip down the side, and let the torte stand for 1 hour, or until the ganache is set. Transfer the torte, carefully, to a serving plate. Garnish with additional raspberries and lemon leaves. Serve with additional raspberries and lemon leaves alongside. a 1989 Gourmet Mag. favorite st wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinac * Cookie crumbs should come from 18 Cream Filled Cookies that have been finely crushed. ** This 6 ozs of Chocolate chips should be melted and cooled slightly . Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Combine 24 ozs of cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, beating well after each addition. Blend in sour cream and vanilla; pour over crust. Combine remaining 8 ozs cream cheese and melted chocolate, mixing at medium speed on eletric mixer until well blended. Add Red Raspberry preserves; mix well. Drop rounded measuring tablespoonsfuls of chocolate cream cheese batter over plain cream cheese batter, do not swirl. Bake at 325 degrees F. , 1 hour and 25 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Melt chocolate pieces and whipping cream over low heat stirring until smooth. Spread over cheescake. Chill. Garnish with additonal whipping cream, whipped, raspberries and fresh mint leaves, if desired. BEGINS ******** Title :Steamed Clams Serves :4 KeyWords :American Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Use canned raspberries and syrup. Preheat oven to 375F, prepare pans. Pour undrained raspberries into a pan, bring to a boil, boil without stirring for about 12 minutes, or until mixture is thick and a jam-like consistency; cool. Combine the sifted flour, sugar and chocolate in a bowl. Mix egg, butter and buttermilk. Stir dry mix into wet mix until just combined. Gently fold in the raspberry mixture. Spoon into pans and bake for about 15 minutes or until done. steamer* with boiling water. Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Stir in chocolate chips. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 70 CALORIES PER SERVING. owave: Place margarine and oil in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Chocolate Rice Krispie Treats Slowly melt chips and peanut butter in a large kettle over low heat. Remove from heat and stir in Rice Krispies. Turn Mixture out into a buttered 9 X 13 cake pan and gently flatten until level. Place in refrigerator (or ice box for fast setup) until treats are hard. Note: Generic chips don't work well. Stick with Nestles. Bet you can't eat just one! sh. Cover with waxed paper and microwave o Preheat the oven to 325 F. Butter a shallow souffle dish. Combine the condensed milk with the chocolate in a medium-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 teaspoons of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. Before serving, beat the cream in a large bowl until slightly thickened. Add the remaining 1 teaspoon vanilla and the confectioners' sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. @@@@@@@ @@@@@@ In large microwave-safe bowl combine sugar and flour; gradually stir in milk. Blend in egg and baking chocolate pieces. Microwave at HIGH (100%) 2 to 2 1/2 minutes, stirring frequently, just until mixture boils and thickens. Add rum extract; blend with wire whisk until mixture is smooth. Chill thoroughly. Add light cream to chilled mixture; blend well. Freeze in 2-quart ice cream freezer according to manufacturer's directions. pples and pour off the fat from the skillet. Add the shallots and Combine sugar, cocoa, milk & butter bring to a rolling boil. Remove from heat, add flavoring and peanut butter. Stir until blended. Pour over oats. (Let set about 2 minutes. ) Drop On Greased Cookie Sheet. Yields 80 Cookies (Optional) coconut can be used. I use an ice cream scoop; it's faster. I never get 80 cookies unless I use a smaller scoop. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A marbling of chocolate-mint flavor. Heat oven to 375 degrees F. In small saucepan, melt chocolate chips over very low heat, stirring constantly. Remove from heat; stir in peppermint extract. Cool. Lightly spoon flour into measuring cup; level off. In large bowl, combine remaining ingredients; mix well. Add melted chocolate and stir just to marble. Shape into 1-inch balls; place, 2 inches apart, on ungreased cookie sheets; flatten with bottom of glass dipped in sugar. Bake at 375 degrees F. for 8 to 11 minutes or until golden brown. Cool cookies slightly before removing from cookie sheets. 40 cookies. ightly thickened, about 1 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake *do not use self-rising flour in This recipe. Heat oven to 400 degrees. Mix margarine and sugar. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6 to 9 minutes or until set but not brown; cool. ABOUT 5 DOZEN COOKIES; 55 CALORIES PER COOKIE. ra brownie for another use). Surround each with 3 small scoops of ice cream. able recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, Preheat oven to 375 degrees. In a lg bowl, stir together the flour, brown sugar, baking powder, and salt. Cut the butter into 1/2-inch cubes and distribute them over the flour mixture. With a pastry blender or two knives used scissors fashion, cut in the butter until the mixture resembles coarse crumbs. In a sm bowl, stir together the peanut butter mixture to the flour mixture and knead until combined. Knead in the peanuts. Pat the dough out into a 1/2-inch thickness on a cutting board. Using a floured 2-1/2 in. to 3-in. diameter crinkled round biscuit cutter, cut out rounds from the dough. Gather the scraps togvether and repeat until all the dough is used and there are 16 round. Place 8 of the rounds on an ungreased baking sheet. Top each round with a piece of the chocolate and one of the remaining circles of dough. Press the edges gently to seal. Bake for 17-19 minutes, or until lightly browned. Remove the baking sheet to a wire rack and cool 5 minutes. Using a spatula, transfer the scones to the wire rack to cool. Serve warm or cool completely and store in an airtight container. VARIATION (Randy's Preference): Make the dough as above, omitting bittersweet chocolate, substituting 1/2 c unsalted peanuts for the chopped peanuts and kneading in 3/4 c semisweet chocolate chips at the same time. Put the dough into a 9-inch diameter circle on a baking sheet. With a serrated knife, cut into 8 wedges. Bake 20-22 minutes, or until a cake tested or toothpick inserted into the center of a scone comes out clean. Cool as above and recut into wedges, if necessary. In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large PREHEAT OVEN TO 350F. Sift together the flour, baking powder, baking soda, salt and cocoa. Cream the butter, add the vanilla and sugar, beat until light, about 5 minutes. Add the egg. Add the dry ingredients in three additions, alternating with the buttermilk. Do not over mix. Stir in the currants and nuts. Pour into a greased and floured 7-by-5-by-3-inch loaf pan. Bake for 1 hour 10 minutes. Cool in the pan 10 minutes, remove and cool on a rack. :-1.00 Mono :-1.00 Oven Temp:0 DIRECTIONS: Heat oven to 350 degrees - grease baking sheet with Crisco. FOR COOKIES: Combine 1/2 c. crisco, granulated sugar, 1 TBL milk, vanilla and egg yolk in large bowl. Beat at medium speed of electric mixer until well blended. Add melted chocolate. Mix well. Combine flour and salt. Add gradually to chocolate mixture at low speed. Mix until blended. Add Chocolate chips. Shape dough into 1 inch balls. Place 2 inches apart on greased baking sheet. Press thumb gently in center of each cookie. Bake at 350 deg. for 8 min. Press centers again with small measuring spoon. Remove to cooling rack. Cool completely. FOR PEANUT BUTTER CREAM FILLING: Combine crisco and peanut butter in medium bowl. Stir with spoon until well blended. Add powdered sugar. Stir well. Add 2 TBL milk and vanilla. Stir until smooth. Fill center of cookies. Makes 2 1/2 doz. cookies and drain. Dot with pats of butter. Beat whipping cream and chocolate syrup in chilled large bowl until stiff. Spread small amount of whipped cream mixture on each of 3 crackers. Arrange crackers, frosted sides down and with edges touching to form a rectangle, on serving plate. Spread rectangle with about 1/4 cup whipped cream mixture. Layer with 3 crackers. Repeat layers 9 times. Gently press torte together. Carefully turn torte on its side with spatula so crackers are vertical. Frost sides and top with remaining whipped cream mixture. Refrigerate at least 6 hours (torte will mellow and become moist). 10 SERVINGS; 305 CALORIES PER SERVING. nd cook for 15 minutes or until the potatoes are done. 4. Add lemon juice, mix and serve. Note: Please discard whole spices while eating. Notes ********** RECIPE ENDS ******** In a microwave oven or over boiling water, melt both kinds of chocolate. Set aside to cool. Toast the almonds in a shallow pan in a moderate oven (350 degrees) for about 10 minutes. Beat egg whites with cream of tartar and salt until foamy white. Gradually beat in 1/4 cup of sugar, 1 tablespoon at a time, until soft peaks form. Beat two cups of cream in a bowl until stiff. Beat in two teaspoons of sugar, the vanilla and melted chocolate, blend well. Fold the beaten egg whites, the chopped cherries, toasted almonds and the melted semi-sweet chocolate into the whipped cream mixture. Small chunks of chocolate may remain. Place paper baking cups in 24 muffin-pan cups (about 2 inches diameter). Freeze until firm. four hours or overnight. Beat remaining 1/2 cup of cream in a small bowl until stiff. Garnish each tortoni with a rosette of cream and a candied cherry. From The Gazette, 90/12/05 * Chocolate chips should be melted. Combine crumbs and margarine, press onto bottom and sides of 9-inch spring- form pan. Bake at 350 degrees F. , 10 minutes. In 1 1/2-quart heavy saucepan, melt carmels with milk over low heat, stirring frequently, until smooth. Pour over crust. Top with pecans. Combine cream cheese, sugar and vanila, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate, pour over pecans. Bake at 350 degrees F. , 40 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Garnish with whipped cream, additional chopped nuts and maraschino cherries, if desired. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine crumbs, pecans, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. , 10 minutes. Combine cream sheese and brown sugar, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate and liqueur; pour over crust. Bake at 325 degrees F. , 35 minutes. Increase oven temperature to 425 degrees F. Combine sour cream and granulated sugar; carefully spread over cheesecake. Bake at 425 degrees F. 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. VARIATION: Substitute 2 Tablespoons milk and 1/4 teasponn almond extract for almond flavored liqueur. 1.00 tb Ground coriander 0.50 c Water 0.00 Mint sprigs 0.00 Lemon slices for garnish Instructions: Remove any skin and bones from fish, rinse and pat dry with paper towels. Break 8 or 10 cookies into blender. Process to make fine crumbs. Pour crumbs into a large bowl. Repeat with remaining cookies to make 8 cups crumbs. Or use a rolling pin to crush cookies between 2 sheets of waxed paper or in a plastic bag. Stir in sugar. Pour into a 10-cup container with a tight-fitting lid. Seal contaoner. Label with date and contents. Store in a cool, dry place. Use within 6 months. YIELD: About 8-1/2 cups Chocolate Wafer Crust Mix. ing bread crumbs to coat completely. USE THESE COOKIES TO MAKE A CHOCOLATE WAFER CRUST Cut four 14 x 12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, beat margarine, sugar, eggs, and vanilla until light & fluffy. In a medium bowl, combine flour, baking soda and cocoa powder. Gradually stir flour mixture into sugar mixture until evenly distributed. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of Chocolate Wafer Cookie Dough or about 12 dozen cookies. TO BAKE DOUGH: Preheat oven to 350 F. Lightly grease 2 large baking sheets. Slice frozen dough 1/4" thick and arrange on sheets 1/2" apart. Bake 8 to 10 minutes until cookies are set on edges and slightly firm on top. Cool on racks. PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. Bring sugar, butter and water to a boil and remove from heat. Add semi-sweet chocolate and vanilla. Stir until chocolate melts and mixture is smooth. Add eggs one at a time and beat well after each. Blend in dry ingredients. Stir in Treasures. Spread into greased 9 ea -inch pan. Bake at 325 degrees for 30 to 35 minutes. Cool and cut. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chocolate Zucchini Bread Beat eggs then add sugar. Add oil, chocolate, vanilla, and zucchini. Sift tog. dry ingredients and add to zucchini mixture. Put into 2, 9x5 pans and bake at 350`F for 50-60 mins. If you just want 1 loaf, all ingredients are just halved!!! I also have recipes for zucchini white loaf and another for zucchini muffins. All these recipes are quite tasty. Let me know if you'd be interested in any *of these* 00 ts Minced Gingerroot 2.00 cl Garli The classic caramel apple is made with a sweet eating apple such as. Insert skewer in stem end of each apple. Divide nuts into 6 mounds on waxed paper. Heat chocolate chips, water and caramels over low heat, stirring occasionally, until caramels are melted and mixture is smooth. Keep mixture over very low heat. Dip each apple into chocolate mixture, spooning mixture over apple until completely coated. (If chocolate mixture hardens while coating apples, heat over low heat. ) Roll each in nuts. Let stand until coating is firm. 6 SERVINGS; 460 CALORIES PER SERVING. To Microwave: Prepare apples and nuts as directed. Place chocolate chips, water and caramels in 4-quart microwavable measure. Microwave uncovered on high 3 to 4 minutes, stirring after 2 minutes, until caramels can be stirred smooth. Continue as directed. (If mixture thickens, microwave on high about 30 seconds. ) To Skillet. Add Green Onions, Gingerroot, Red Pepper & Ga * if using self-rising flour omit Baking soda and salt. Heat oven to 400 degrees. Mix, sugar, margarine, egg, chocolate, buttermilk and vanilla. Stir in flour, baking soda, salt and cherries. Drop by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95 CALORIES PER COOKIE. CHOCOLATE FROSTINGHeat chocolate and margarine over low heat until melted; remove from heat. Stir in water and powdered sugar until smooth. 17 5. Notes ********** RECIPE ENDS ******** ZXhN+ Heat the oven to 375 degrees F. Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 tsp of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. ndian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix flour with salt and baking powder. Dissolve coffee in the vanilla. Cream butter. Gradually beat in sugar and continue beating until light and fluffy. Add egg and coffee mixture and beat well. Gradually add flour mixture, beating well after each addition. Drop from teaspoon onto ungreased baking sheets. Bake at 375 o for 10-12 mins. Cool thoroughly. Dip half of each cookie into melted chocolate and sprinkle with nuts. Makes 3 1/2 dozen. 0.00 Lettuce leaves 0.00 *if using self-rising flour omit Baking soda and salt. decrease Flour to 2 1/3 Cups. These cookies get their name from their shape--they look like Italian. Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerat 2 hours. Place chocolate chips and walnuts in blender or food processor. Cover and blend, or process, about 30 seconds, or until mixture begins to hold together. Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X 2 inches. Place 1 teaspoon packed chocolate mixture on one end of each rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with finely chopped nuts. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN COOKIES; 100 CALORIES PER COOKIE. f 11758 Cooking Oil 2.00T g 11758 Chopped Onion 0.50c h 11758 (3 cns) Water 2.25c i *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix flour, brown sugar, cocoa, baking soda and salt with fork in ungreased square pan, 8 X 8 X 2 inches. Stir in remaining ingredients except chocolate chips. Sprinkle chocolate chips and walnuts over batter. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Sprinkle with powdered sugar if desired. 9 SERVINGS; 295 CALORIES PER SERVING. To Microwave: Mix batter in ungreased round microwavable dish, 8 X 1-1/2 inches. Elevate dish on inverted microwavable pie plate in microwave oven. Microwave uncovered on medium (50%) 15 to 17 minutes, rotating dish 1/4 turn every 5 minutes, until top springs back when touched lightly. (Top may appear wet but will continue cooking as cake stands. ) Let stand on flat, heatproof surface (not wire rack); cool. e 11759 Onions 6.00x Heat cooking oil and add meat and mushrooms. Brown evenly. Add onions, celery, seasonings and water. Bring to boil, then simmer, cover, and cook for about 30 minutes until meat is tender. Add soy sauce, well drained bean sprouts and more seasoning. Bring to a boil. Thicken with corn starch which has been stirred into a smooth paste with one-half cup of water. Cook until thickened; then simmer for 10 more minutes. Serve on hot cooked rice and add canned chow mein noodles. In a food processor or food mill, grind or mince beans until fine. Saute onion in oil until well browned. Mix beans, onion, yeast and egg. Season to taste. Added soy sauce will darken the mixture to give it a liver-like color. Serve on bread or crackers. Makes 1 1/2 cups. From The Gazette, 91/02/1 3. :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 TRIM THE LIVERS,REMOVING ANY BITS OF FAT ADHERING TO THEM. IT IS NOT NECESSARY TO REMOVE ANY CONNECTIVE TISSUE. DAMPEN A LARGE CLEAN SHEET OF WRAPING PAPPER BY QUICKLY PASSING BOTH SIDES UNDER COLD RUNNING WATER. PLAC THE WET PAPER ON THE BROILER PAN,ARRANGE THE LIVERS ON THE PAPER,LEAVING A LITTLE SPACE BETWEEN THEM. SPRINKLE LIBERALLY WITH KOSHER SALT. BROIL FOR ABOUT TEN MINUTES,WATCHING CAREFULLY TO MAKE SURE THE EDGES OF THE PAPPER ARE WET ENOUGH TO PREVENT THEM FROM BURNING. MOISTEN IF NECESSARY. YOU WILL NOT NEED TO TURN THE LIVERS. THEY ARE DONE WHEN THE TOPS ARE BROWN BUT NOT BLACK AND THE INSIDE IS FIRM BUT STILL FAINTLY PINK NEAR THE BOTTOM. REMOVE THE LIVERS FROM THE PAPER,AND BRUSH OFF ANY EXCESS SALT THAT CLINGS TO THEM. THE LIVERS MAY BE CHOPPED ON A BOARD WITH A FRENCH CHEF'S KNIFE,OR THEY CAN BE CHOPPED AS MY MOTHER DID THEM IN A BIG WOODEN BOWL WI A CURVED HAND CHOPPER. CUT UP THE LIVERS COARSELY AND ADD THE ROUGHLY CUT U EGGS,ONION,AND GRIEBENES. CHOP STEADILY UNTIL WELL BLENDED. THE FINAL TEXTUR SHOULD NOT BE TO FINE. BUT RATHER LIKE MEDIUM FINE. GENTLY MIX IN ONLY AS MUCH CHICKEN FAT AS NECESSARY TO MAKE THE MIXTURE HOLD TOGETHER TO BE PICKED BY FORK. SINCE THE MIXTURE WILL BE CHILLED,IT WI HOLD TOGETHER MORE THAN WHEN WARM,SO DO NOT ADD TO MUCH FAT. PACK INTO A CROCK OR BOWL AND CHILL. CHOPPED LIVER TASTES BETTER IF IT'S ALLOWED TO CHILL FOR A FEW HOURS BEFORE SREVING. REMOVE FROM THE REDFRIGERATOR 15 MINUTES BEFORE SERVING. MAK FOUR TO SIX SERVINGS. the veget 1) Heat 1/4 cup of the olive oil in a frying pan and gently saute the chicken livers for 10 minutes, turning occasionally, until cooked through. 2) Remove the cooked livers, place in a mixing bowl, and mash well with a fork (or use a blender). Add another 1/4 cup of the oil, salt and pepper to taste, and mix well with the liver. 3) Place the chopped liver in a serving dish and shape it into the likeness of a fish. Pour the remaining 1/4 cup oil on top of the fish. Serve. NOTE: Liquamen (recipe posted earlier) may be used in addition to or in place of the salt. Apicius' recipe calls for a fish mold; if you have a fish-shaped gelatin mold, you could not be more authentic. If it is a large one, however, you may have to double the recipe. hours, until meat is tender. (Add cubed potatoes if you like and simmer until potatoes are done. ) Best when reheated and served the second day. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as In saucepan, combine rice, water and salt. Bring to boil, cover and simmer 30 minutes. Turn off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Cut green onions into 6-inch lenghts. Bring large pot of water to boil; add cabbage leaves. Cook 30 seconds or until leaves are softened. rinse in cold wter; drain on paper towels. trim each cabbage leaf to a 5X6-inch rectangle. Spoon 1/4 cup rice along the 6-inch length of each cabbage leaf, not far from edge. Arrange 4 rows of chorizo sticks (using extra pieces, if necessary, to make them 6-inch long), 2 green onion pieces and 1 cucumber stick over rice, and gently press into rice. Roll up cabbage leaf tightly, brushing ends with oil to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. In small bowl, combine oil, parsley, garlic, hot pepper sauce and salt to taste. Spoon over chorizo rollsa dn serve at room temperature. d Red Snapper Serves :4 KeyWords :American Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 6 Following package directions, cook rotini in a large kettle of boiling salted water until al dente. Drain, rinse with cold water, and drain again. Meanwhile, melt butter in a wide frying pan over medium-high heat. Remove sausage casings, crumble meat into pan, add onion, and cook until sausage is browned and onion is limp (about 5 minutes). Pour off drippings and add cooked pasta, chilies, milk, salt and pepper to taste. Pour half the mixture into a greased 2 1/2 quart casserole; sprinkle with half the cheese. Add remaining mixture, arrange tomato slices on top, and sprinkle with remaining cheese. If made ahead, cover and refrigerate until next day. Bake, uncovered, in a 350 deg F oven for 25 to 35 minutes or until top is slightly browned. Makes 6 servings. pepper and pepper. Beat egg and water until well blended. Dip fish into egg, then coat with crouton mixture. Place fish in pan. PER SERVING: 116 Cal. , 8g Pro. , 17g Carbo. , 3g fat, 2mg chol. , 477 Sodium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS until fish flakes In a saucepan, bring the chicken broth to simmer. Add the celery, onion, and cabbage. Simmer, stiring occasionally, until the celery is soft. Heat the peanut oil in a large skillet or wok. Saute the mushrooms until they begin to soften. Add the bean sprouts; cook and stir until they are soft. Use a slotted spoon to place the celery, onion, and cabbage in the skillet. Add the molasses and soy sauce. Stir and cook, adding enough broth to keep it moist and loose. Melt the butter in a small pan over medium-high heat. Cook the eggs until firm, with minimal stirring. You want an "egg pancake". Remove the eggs from the pan, season to taste, and slice into thin strips. Dissolve the cornstarch in the remaining chicken broth. Stir into the vegetables in the wok, and stir as the mixture thickens. Add torn chicken and heat through. To serve, put a layer of chow mein noodles on each plate and heap with the chicken and vegetable mixture. Top with the shreds of eggs. 2.00 Cook and stir hamburger, celery and onion until hamburger is light brown, then drain. Pour water on rice and add salt in greased 2 qt casserole. Stir in hamburger, soup, mushrooms, sugar, soy sauce and margarine. Cover and cook in 350f oven for 30min; stir. Cook uncovered for 30min longer. Stir in noodles, serve immediately. Note: Water chestnuts or bamboo shoots may be added if desired. b 15342 Eggplant, sliced into sticks * Bean Sprouts should be rinsed and drained. ** Water Chestnuts should be rinsed, drained and sliced. *** Hamburger buns should be split and toasted. Cook and stir the meat and onion in a large skillet until the onion is tender. Drain off the excess fat. Mix the water, cornstarch, soy sauce, molasses and ginger and stir into the meat mixture. Add the bean sprouts and water chestnuts. Cook, stirring constantly, until the mixture thickens and boils, about 5 minutes. Serve on the toasted buns and pass the soy sauce. NOTE: For Chow Mien omit the buns. Serve the chow mien mixture over hot cooked rice or chow mien noodles. KeyWords :Korean Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PER SERVING: 116 Cal. , 8g Pro. , 17g Carbo. , 3g fat, 2mg chol. , 477 Sodium 415mg Potassium In a samll saucepan bring broth and broccoli to boil. Reduce heat; cover and simmer for 5 minutes. Do not drain. Set aside. In a large saucepan cook mushrooms and onions in margarine till tender. Stir in flour, salt, and pepper. Add milk all at once. Cook and stir till bubbly. Cook and stir 1 minute more. Stir in broccoli with broth, corn, and pimiento; heat through. BETTER HOMES AND GARDENS d Mix all together, and serve chilled. Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container. ) Just before serving, heat the sesame oil in a wide skillet to very Cook and chill pasta. Add vegetables and other ingredients. About 1 hour before serving, add dressing and toss. Toss before serving. Salt and season to taste. Serve at once. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Notes ********** RECIPE ENDS ******** matoes, halved * firmly packed The cream cheese gives these cookies a smooth texture, while the fruits sparkle and sweeten the flavor. Nice for using the candied fruits that didn't make it into the fruit cake. Preheat oven to 350. In a large bowl, cream shortening and cream cheese until smooth and fluffy. Add sugars and eggs, mixing well. In a seperate bowl, sift flour, baking soda and salt together. Add flour mixture to egg and sugar mixture; add vanilla. Mix well. Add candied fruit and nuts. Drop by rounded spoonfuls onto lightly oiled cookie sheet and bake at 350 for about 10-12 minutes. The cookies will be just browned at the edges. Hint: You may have to mix candied fruit and nuts in with your hands; a little shortening on your fingers will keep the mixture from sticking. Yield: 3 dozen. Irene Holloway, Chevy Chase, MD Randy Shearer 9716 Red Wine Vinegar 3.00tb 9716 Fresh Lemon J Cream the butter and sugar thoroughly; add the eggs one at a time, beating well after each addition. Dissolve the soda in the cream and add to the mixture. Sift in flour until dough is stiff enough to handle. Chill over night. In the morning, roll out thin on floured board and cut with cookie cutter. Bake at 350-F about 10 minutes. 9716 Sugar 2.00tb 9716 T Remove crusts from bread; set crusts aside for another use. Cover bread slices with paper towels and let stand overnight. For custard, in a heavy medium saucepan combine 3 egg yolks, light cream, sugar, and salt. Cook and stir over medium heat. Continue cooking till mixture coats a metal spoon. Remove from heat; cool at once by placing saucepan in a sink of ice water and stirring for 1-2 minutes. Stir in 1- 1/2 teaspoons vanilla. Cover surface with clear plastic wrap. In a small bowl combine raisins. Place cherries in another bowl. Heat 3/4 c. sherry till warm. Pour 2/3 c. sherry over raisins; pour remaining sherry over cherries. Set aside. Cut bread into 1/2 inch cubes (should have about 9 cups). In a bowl fold bread into custard till coated. Grease a 6-1/2-cup tower mold (without tube). Drain raisins and cherries, reserving sherry. Arrange one-fourth of cherries in bottom of the mold; sprinkle 1/3 c. raisins into the mold. Add one-fourth of bread-cube mixture. Sprinkle with 2 Tablespoons reserved sherry. Repeat layers three times, arranging cherries and raisins near edges of the mold. Lightly press last layer with the back of a spoon. Pour remaining reserved sherry over all. Cover mold tightly with foil. Set mold into a 4 quart crockery cooker with liner in place. Pour 1 cup water into cooker around mold. Cover; cook on low heat setting abut 5 1/2 hours or on high-heat setting about 3 hours or till pudding springs back when touched. Meanwhile, for sherry sauce, in a mixing bowl combine 2 egg yolks, powdered sugar, 2 tablesponns sherry, and 1/4 teaspons vanilla. In a small mixing bowl beat whipping cream with a rotary beater till soft peaks form. Gently fold whipped cream into egg-yolk mixture. Cover and chill till serving time. Remove mold from cooker and let stand 10 minutes. Carefully unmold pudding onto a serving platter. Serve warm with sherry sauce. (Or, remove pudding from mold, cover, and chill. To serve, return pudding to the same mold. Cover with foil and place in the cooker, then pour 1 cup water around mold. Cover; cook on high-heat setting for 1 1/2-2 hours or till warm. Let stand 10 minutes; unmold and serve with sauce. ) For 5- or 6- quart crockery cooker: Use 1 1/2 C. water to pour around mold. Leave remaining ingredient amounts the same. Cool and serve at room temperature. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Production Toss vegetables in a glass bowl. Combine mayonnaise and dressing and pour over and toss gently. Cover & chill overnight. 0.00 u 15327 Dry sherry wine 0.00 v 15327 BELMONT SAUCE --------- 0.00--------- w 15328 Roasted Tomato Cream butter, add sugar and beat until light and fluffy. Add eggs, milk and vanilla; beat well. Combine flour, baking powder and salt. Add to cream mixture. Cover and chill at least 4 hours. Bake at 350F for 8 to 10 minutes. Makes 6 dozen cookies. tops; Sliced 0.50c c 15328 Butter Or Margarine 1.00tb d 15328 Da MIX WELL. FOOD COLORING MAY BE ADDED. e 15328 Monterey Jack Cheese; Shred 0.50c f 15328 Artichoke Hearts; *** 14.00oz g 15328 Flour Tortillas; **** 10.00 h 1 Preheat the oven to 375F. Reserve 2 tablespoons of the butter. Place the remaining butter in a sauce pan and melt over low heat. Add the shallots and chives. Saute until translucent. Remove from the heat and add the crab, sour cream, dill, salt and hot pepper flakes. Mix well. Spread the crab mixture on one half of each tortilla. Top with a sprinkling of the grated chese. Fold the tortillas in half and place them on a baking sheet. Brush the tops of the tortillas with the reserved butter. Bake in the preheated oven for about 5 minutes or until the tops are golden brown. Let rest for 5 minutes before cutting into quarters. Place 3 small radicchio leaves on each plate. Fill one with sour cream, one with quacamole, and one with salsa. Place three triangles of quesadilla on each plate. Sprinkle with a confetti of chopped green and red bell peppers. Serves 8. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pomegranate seeds Mayonnaise or salad dressing Milk Remove crown of fresh pineapple. Peel pineapple and remove eyes; quarter and remove core. Cut pineapple into chunks. (Or drain canned pineapple. ) Peel oranges; section over a bowl to catch juice. Peel and slice bananas. Core and slice apple. Toss apple and banana with orange sections and orange juice. Drain fruits; arrange with pineapple chunks, sliced beets, jicama and sugar cane on large lettuce lined platter. Sprinkle with peanuts and pomegranante seeds. Thin mayonnaise or salad dressing with a little milk to make drizzling consistency. Pass with salad. Makes 6 to 8 servings. Comments: Marge left out beets, and added kiwi. Good served with Miss Daisy's poppy seed dressing. until the fish is tender. Serve over boiled rice. The original: For to make egardusye: Tak Lucys or Tenches and hack them small in gobbets and fry them in oil de olive a Keywords: Ovo-Lacto Cream together the oil and sugar. Add the egg. Then blend in the remaining ingredients. Drop by spoonfuls onto a lightly-oiled baking sheet. Bake in a 350-degree oven for about 10 minutes. Cool on a wire rack and store in a tightly-closed container. Makes 36 One Cookie = Calories: 77 Carbohydrates: 9 Protein: 1 Fat: 4 Sodium: 7 Potassium: 70 Cholesterol: 8 Exchange Value: 1/2 Fruit Exchange + 1 Fat Exchange Notes ********** RECIPE ENDS ******** to mixture, stir Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is. " Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. h 13485 Total of the following in Peel and grate in long thin shreads, the carrots and add finely diced celery. Melt butter in saucepan and add the vegetables. Stir. Cover and simmer over very low heat for 20 minutes, without browning the vegetables. Add milk (or use 1/2 milk, 1/2 cream); bring to a boil. Heat oysters in enamelled cast iron pan over medium heat; do not boil. Pour into milk and serve. Uase salt and pepper to taste. The soup should be served as soon as ready, otherwise it tend to curdle. The milk and vegetables can be be prepared ahead of time and the oysters heated and served at the last minute. To quote Mme. Benoit,"This traditional Quebec dish is still very much alive. My grandmother's recipe is, as far as I am concerned, the best there is. " Note: from Anne - it seems as oysters were used at Christmas. My maternal grandmother from the American midwest had a similar Christmas oyster dish although hers included corn. Let stand 5 minutes before serving. p 13485 Daikon Preheat oven to 350 degrees F. Sift together the flour, baking powder, sugar, salt, mace, and crushed cardamon seeds. Stir in the ground almonds. Cut in the soft butter until the mixture looks something like coarse sand. In a blender, cream the egg with the cream cheese, vanilla, almond extract, and brandy. Pour it into a bowl and stir in the dried fruit. Gradually stir in the flour mixture until everything is is well blended. Work the dough into a ball and turn it out on a lightly floured board. Knead it for a few minutes until it is smooth, then place it in the refrigerator for at least 15 minutes. (You can store the dough in the refrigerator for several days, then take it out to bake when ever you like. ) Shape the dough into a flat, oval loaf, about 10 inches long and eight inches wide. With the blunt edge of a knife, crease the loaf about 1/2 inch off center, down the length of it. Fold the smaller side of the creased loaf over the wider side. Brush the top of the folded loaf with the melted butter. Place the stollen loaf on an ungreased cookie sheet and bake for about 45 minutes, until it starts to turn brown on the outside. Remove and allow to cool a little bit. Dust lightly with powdered (i. , confectioner's) sugar. (2-3 hours) is desired, add water to maintain desired consistency. Add crabmeat and wine and simmer for 10 min. Cook and drain angel hair pasta and add to sauce. Cream shortening and sugar together. Add egg and mix well. Sift dry ingredients together and add. Add vanilla, and drop by teaspoons- full onto ungreased cookie sheet. With your finger or a spoon, make an indentation in the center of the cookie ball and fill with jam or jelly. Sprinkle coconut over all and bake at 375F for 10-12 min. 3279 Catsup 0.25c In a small bowl, using a fork, beat the cheese until creamy. Set aside. Place a large (about 10-12 cups capacity) metal bowl over a pot of boiling water. Using a hand-held electric mixer set on medium high, beat the sugar and egg yolks in the bowl for 1 minute, or until the mixture is well blended. With the mixer set on low speed to prevent splashing, gradually add the wine. Continue to cook and beat the mixture, increasing the speed to medium and then to high as the mixture thickens. Cook and beat for 5-7 minutes, or until the mixture is thickened and light, scraping down the sides of the bowl frequently with a rubber spatula. Remove the bowl from the heat and continue to beat the mixture for 1 minute longer. Beat in the cheese just until blended (makes about 5 cups). Pour one cup of the expresso into a small shallow bowl that is large enough to hold a ladyfinger if it is placed horizontally in the bowl. Quickly dip the rounded top side of each ladyfinger into the expresso. Only the top half of the ladyfingers should be soaked with the expresso. If the ladyfingers get too wet, they will fall apart! Add more coffee to the bowl as needed. Place the ladyfingers, flat side down, in the bottom of a 13 x 9 glass or ceramic pan. Do not use a metal pan. Form one layer. Pour half of the custard mixture over the ladyfingers and spread to cover them. Dip the remaining ladyfingers in the expresso (there will be a few remaining ones and form a second layer over the custard mixture. Pour the remaining custard mixture over the ladyfingers and spread to an even layer. Place the cocoa in a strainer and dust the top of the tiramisu evenly. Cover and refrigerate for at least 10 hours. Makes: 10-12 servings. tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm. Boil sauce, uncovered, over high Rum Buttercream Frosting: Heat rum, sugar, and corn syrup in saucepan over low heat, stirring gently, until sugar dissolves. Wash down sides of pan with pastry brush dipped in ice water. Clip candy thermometer to side of pan, raise heat to medium, and boil without stirring until syrup registers 240 degrees F (soft ball stage). Remove syrup from heat and let cool slightly. In large bowl, beat egg yolks and vanilla until mixture is pale and thick and falls in ribbon when you lift beaters. Add hot syrup to yolks by pouring down side of bowl a little at a time, beating in after each addition. Let yolk mixture cool. Add softened butter 1T at a time, beating well after each addition. Frosting should be thick and perfectly smooth. Use buttercream as soon as possible, or refrigerate up to three days. When ready to use, bring to room temperature and beat until smooth. Preheat oven to 350. Prepare two 9" cake pans by greasing them, lining bottoms with wax paper circle, greasing wax paper, and dusting bottoms and sides with flour. Mix together flour, cocoa, and salt; set aside. Bring eggs to room temperature. Eggs achieve greater volume if they are warm when you beat them, so combine eggs, vanilla, and almond extract in large deep bowl placed in shallow bowl of hot tap water. Beat with electric mixer until light and thick and quadrupled in volume. Add sugar 1T at a time, beating continuously. Keep beating until mixture is thick and airy, like soft whipped cream, and thick rope of batter falls and sits on top of mixture for a few seconds when you lift beaters. Gently fold in 1/4 flour mixture; repeat with remainder, 1/4 at a time. Remove 1C batter to separate bowl and whisk in clarified butter. Stir in chopped almonds. Return mixture to remaining batter, 1/4c at a time, folding in gently but thoroughly. Divide batter equally between prepared pans. Bake 25-30 minutes; when cake is done, center will spring back if lightly pressed, and cake will be pulling away from pan sides. Let layers cool in pan on wire racks for 10 minutes, then run knife around each layer. Turn out, peel off waxed paper, and turn right side up on racks to finish cooling. When cool, wrap individually in plastic and freeze 1 hour. Almond Chocolate Mousse: Finely chop chocolate. Scald cream with sugar, stirring to dissolve. Pour hot cream over chopped chocolate and stir until chocolate is melted and misture is smooth. Set aside to cool completely. When cool, whip cream with almond extract just until stiff; do not overbeat. Fold whipped cream into chocolate mixture. Use as soon as possible. Split each cake layer in half horizontally to make a total of four thin layers. Put one layer cut side up on cake plate and tuck strips of waxed paper under cake to keep plate neat while you assemble and decorate cake. Spread first layer with 3/4 c frosting and then with 3/4 c mousse. Repeat with remaining layers, cut sides down, making a stack that ends with frosting. Use remaining mousse to cover top and sides of cake. Process vanilla wafers to fine crumbs; sprinkle some over top of cake, then blow some from your palm onto sides of cake. Use generous amount, since first layer of crumbs will darken as crumbs absorb moisture from cake. Press chocolate almonds around top edge to complete decorations. Serve immediately, or put cake in freezer uncovered for 1 hour, until very firm, then cover with plastic wrap and return to freezer until one hour before serving. From _The Christmas Kitchen_ by Lorraine Bodger, sent by Nina Wichman (WYF. LYF) to Sylvia Steiger (THE. STEIGERS on GEnie, 71511,2253 on CI$) for the October 1992 cookbook swap 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 0000015222 Soak, dates, currants, & prunes in a bowl of warm water for 15 minutes. Then remove them, pat dry, and mix with the other dried fruits. Mel the butter in a large, heavy skillet over High heat. Add the fruit mixture and the almonds. Reduce the heat to Low and stir for 4 minutes, Stir in the honey, rice, and water. Raise heat to High and bring to a boil. reduce heat to Low, cover and simmer for 25 minutes. Serve hot. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In 6 cup serving bowl place first 7 ingredients. In food processor, rpocess avocados, milk and broth until smooth. Pour into bowl. Press plastic wrap against top of soup; chill at least 2 hours. Soup will discolor upon exposure to air. s Freshly ground pepper 2.50 tb Mild vegetable oil 1.00 tb Dried curry leaves (or 8 0.00 fresh curry leaves), or 0.00 minced cilantro 1.00 c Chopped onion 2.00 In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving. Instructions: * 1/2-inch thick and about 5-1/2 ounces each This simple classic from the coastal region of southern India makes an elegant entree for a fancy dinner. Saut onions on a medium heat with garlic, 2 tb oil, 2 tb butter and water until browned. Remove and set aside. Saut chicken livers with 4 tb oil, 1 tb butter and some of the onions until browned. Livers should be rare and not overcooked. In a mixing bowl mash cooked livers and eggs into small chunks. Add onions and mix together adding small amount of oil if needed. Salt to taste and serve. about 2 minutes per side. Remove with a slotted spoon and set aside. GARNISH: Herbed Garlic Croutons, dollop of plain yogurt topped with finely minced fresh chives, finely shredded lettuce, or minced parsley,(optional) In a med size mixing bowl, combine tomato sauce, olive oil, vinegar and honey. Stir in remaining ingredients. Top each serving with one of the above listed garnishes. Serve chilled. Makes 4-6 servings. VARIATIONS: - add 2 T chopped fresh mint leaves; omit hot pepper sauce Serve with a substantial salad, and/or a cheese platter. Spoon Mash the beans by hand, using a fork or the back of a wooden spoon. Blend in the sour cream, mixing until smooth. Add all the other ingredients and blend well. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Polish Sausage, Celery, Corn Crackers t (43 g saturated), 115 mg cholesterol, 762 mg sodium, 4 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 3. Notes ********** RECIPE ENDS ******** Preheat oven broiler. Heat oil over medium heat, stirfry onion, mushroom and green pepper till soft, not browned. Add tomatoes, stock, pepperoni and basil, cook till heated through. Ladle soup into ovenproof bowls and sprinkle with cheese. Broil till cheese melts and is bubbly. Combine first five ingredients and blend well. Stir in chutney. Turn into serving dish. Top with chives if for appetizer and serve with crackers. If served as adessert, serve with fresh fruit to dip into mixture. :B}MQ melt butter, add next two ingredients, saute until onion is tender and bacon is golden. drain well. arrange tomato over toast, top with bacon and onion and slice of cheese. place under hot grill until cheese has melted and becomes golden brown. serve hot. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a 2-cup measure micro-cook the 1/2 c water, uncovered, on 100% power for 1 to 2 minutes or till boiling. Stir in dried apple. Let stand for 5 minutes. Drain off excess water. Meanwhile, place chicken drumsticks in a shallow baking dish. Pour the 1/4 cup water over the drumsticks. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 5 to 6 minutes or till the chicken is tender, rotationg the dish a quarter-turn every minute. Drain off liquid. Transfer chicken drumsticks to a serving platter. Cover and keep warm while preparing tomato sauce. For tomato sauce, in a 4-cup measure combine tomato sauce with chopped onions, raisins, cornstarch, shredded orange peel, ground cloves, bottled hot pepper sauce, and drained apple. Micro-cook, uncovered, on 100% power for 2 1/2 to 3 1/2 minutes or till thickened and bubbly, stirring every minute. Spoon over chicken drumsticks. Serve with hot rice, if desired. Instructions: Heat the oil in a large frying or saute pan. In a 4-cup measure combine apple cider and dnnamon candies. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till candies dissolve and the cider is steaming hot, stirring once. Serve in mugs. Garnish with apple slices, if desired. til the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. (note: If serving uncooked egg is worrisome, substitute 1/4 cup "Simply Eggs" for the whole egg) Place egg and cilantro in food processor or blender. Start processing and slowly stream in 1/2 cup of the oil. Add the garlic, 1/2 tesaspoon of the salt and 4 turns of the pepper, stream in the remaining 1/4 cup of the oil. Process until thorougly emulsified into a mayonnaise. Pour the mayonnaise into large bowl and add potatoes, onion and the remaining 1/2 teaspoon salt and 3 turns pepper. Toss to combine thoroughly, cover and refrigerate for up to 24 hours. Stir sauce with asparagus. When sauce boils, add cooked chicken; toss to combine. Dribble in a little cornstarch paste if needed; cornstarch in chicken marinade might be enough. Toss ingredients until very little liquid remains and is reduced to glaze. HEAT THE BUTTER IN A LARGE HEAVY SKILLET over medium-high heat. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in all the remaining ingredients up through the water. Taste and adjust seasonings. If the flavor is too sweet, add a small amount of vinegar; if not spicy enough, add a small amount of ground chile. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for 2 to 4 hours. Add the kidney beans to the mixture 1/2 hour before serving. Place a small amount of the cooked vermicelli in individual bowls. Spoon on a generous amount of chili. Top with grated cheese and raw onion or pass in individual bowls. lightly beaten egg yolks slowly to chocolate mixture, blending well. Cook for 3 minutes longer, stirring constantly. Remove from heat. Stir in butter and vanilla. Cool to room temperature. Spread cooled chocolate filling on one meringue, then place second meringue on top. Spread si Mix cheese, margarine, onion, garlic, worcestershire and tobasco with electric mixer, gradually add beer until good consistency for dipping bread chunks. Refrigerate. Make serving bowl by hollowing out center rye bread, leaving a 1" thick shell. Tear bread into chunks for dipping. Pour dip into the bread shell. at :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large saucepan bring beef broth to boil. Gradually add ground beef to broth, separating meat into small pieces. Cover, simmer, for 30 minutes. Then mix in chili powder, garlic, onion flakes, spices, and tomato sauce, vinegar, and chocolate and bring to boil. Simmer,covered, 1 hour, stirring occasionally. Refrigerate overnight and skim off fat. Reheat and serve. arsley 0.00 --------- SOUP --------- 1.00 qt Fish stock 0.25 lb Salmon, diced 0.50 Cook ground beef, onion and garlic in 3-quart saucepan, stirring occasional until beef is brown; drain. Stir in remaining ingredients except break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in beans. Heat to boiling; reduce heat. Simmer uncovered about 20 minutes, stirring occasionally, until of desired thickness. For each serving, spoon about 3/4 cup beef mixture over 1 cup hot cooked spaghetti. Sprinkle each serving with 1/4 cup Cheddar cheese and 2 tablespoons chopped onion. Top with sour cream if desired. 5 SERVINGS; 610 CALORIES PER SERVING. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill. Notes ********** RECIPE ENDS ******** iler, stirring constantly, or microwave on medium for about 3 minutes. Mix ingredients together -- form into balls -- flatten with fork. Bake at 350 deg. until edges are lightly browned. xer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy. Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a food processor or blender to c Rub garlic heads with olive oil. Wrap individually in aluminum foil and roast in 375 degree oven for about 45 minutes. Remove roasted garlic from oven and squeeze the cooked garlic from from each clove. Puree softened cloves in food processor. Whip cream until soft peaks form. Fold whipped cream into garlic puree. Season to taste with salt and white pepper. Add chives if desired. Recipe from Cindy Black's Restaurant, La Jolla, California paper. Bake at 350-F on bottom rack for 45-50 minut Bake at 350 for 10-12 minutes. Can substitute 3 bags of instant oatmeal instead of oats and salt. rack. Cake will sink slightly in the center. Remove pan and liner. Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration. Chocolate Ganache Glaze: Finely chop chocolate. Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly. ) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly. Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 375F. Butter (or non-stick spray) a 13 x 9 x 2 (3 quart) baking dish. Combine bread cubes and raisins in buttered dish. In medium bowl, combine eggs, egg whites and 3/4 cup sugar; beat well. Add hot milk. Mix well. Pour mixture over bread and raisins; let stand 5 minutes. Stir gently and bake for 25-35 minutes or until liquid is absorbed. Meanwhile, in a small saucepan, combine 1 cup sugar and water; mix well. Bring to a boil and boil for 5 minutes. Remove from heat; stir in whiskey. Cool to lukewarm. Stir in yogurt. Serve warm bread pudding with warm sauce. TIP: To substitute for whiskey, use 1/4 cup water and 1 teaspoon brandy extract. Per serving: dietary exchanges. 3 starches, 1 fruit, 1/2 fat Calories per serving: 330 Carefully remove fish to a shallow casserole. Keep warm. Boil cooking liquid in skillet down to 3/4 c. In a large mixing bowl with electric mixer set at high speed, beat butter until smooth; gradually add sugar; beat until light and fluffy. Beat in vanilla. In a medium bowl combine flour, cinnamon, baking powder, and salt. Add to butter mixture, beating until just combined; cover bowl. Chill dough until firm but not hard, about 30 minutes. Preheat oven to 350 degrees. Shape dough into 3/4 inch balls using 1 tablespoon dough for each. Place on ungreased cookie sheets 2 1/2 inches apart. Using the bottom of a floured glass, press each ball into a 2 inch circle. Bake until just golden around the edge, about 6 minutes. Do not over bake. Remove from baking sheets to a wire rack; cool completely. In a small saucepan over very low heat melt chocolate morsels, stirring constantly. Frost half of each cookie using a small spatula. Place on a rack to set. Refrigerate in a tightly covered container. e 12054 All-purpose flour, sifted Preheat oven to 375 degrees. Butter 2 baking sheets. In a medium bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating until the mixture is light in color and texture, about 2 additional minutes. Beat in the yolk and vanilla. Sift the flour, baking powder, cinnamon, and salt onto a sheet of waxed paper. Using a wooden spoon, work the dry ingredients into the creamed mixture to form a stiff dough. Scrape the dough onto another piece of waxed paper and form into a thick log about 8 inches long. Wrap the log in the waxed paper and refrigerate until chilled and firm, about 1 hour. Using a sharp knife, cut the chilled dough into 24 slices, each about 5/6 inch thick. Arrange the slices about 2 inches apart on the prepared baking sheets. Flatten the slices slightly with a fork, and top each with a walnut half. Bake until golden brown, 10 to 12 minutes. Let cool on the baking sheets for 2 minutes, then transfer to wire cake racks to cool completely. The cookies will keep, stored in an airtight container at room temperature, for 3 days. Makes 24 cookies. sugar 0.50c c 12055 Raisins 0.25c d 12055 Cinnamon 0.50ts e 1205 Cook and cool raisins. Mix and drop by spoonful on baking sheet. Bake in moderately hot oven for 15 minutes. Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown sugar, Cinnamon, and butter for top Sift sugar, flour, and baking powder together. Add butter and milk and stir until well blended. Divide mixture between 2 9" pie or cake pans well greased. Sprinkle tops with flour, then brown sugar, then cinnamon. Push chunks of butter into the dough. This makes holes and later gets very soft as it bakes. Bake at 350 for 30 minutes. Amish/Mennonite Recipe. grees, about 30 minutes. Drain liquid into sauce pan and reduce over This is an excellent source of protein, carbohydrates, and (cooked in butter or oil), fat. Beat the egg, milk,vanilla, and cinnamon together in a flat dish such as a soup plate or pie pan, that will accomodate the bread and make it easy to remove the bread once it's wet. Add 1 slice of bread at a time, turning so that both sides are coated and absorb some of the liquid. Remove the bread, slice by slice, to a plate. Heat butter or oil on a large griddle or skillet, reduce the heat, and brown the bread briefly on each side. Serve with syrup, honey, cooked or raw fruit, or plain. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through. Makes 4 servings. [ REDBOOK; July 1990 Combine half and half, cinnamon sticks and vanilla bean in heavy large saucepan. Scald over very low heat. Remove from heat, cover and let stand at room temperature at least 1 hour. Combine sugar and egg yolks in large bowl of electric mixer and beat at high speed until mixture forms slowly dissolving ribbon when beaters are lifted. Reheat half and half over low heat. Gradually beat 2 cups half and half into egg yolk mixture. Stir yolk mixture into remaining half and half. Cook over low heat, stirring constantly, until thermometer registers 180~ and custard coats back of spoon; do not boil. Immediately transfer custard to large bowl. Cool at least 2 hours. If possible, cover and refrigerate for several hours or overnight. Strain custard, discarding cinnamon and vanilla bean. Whisk in whipping cream. Transfer to ice cream maker (in batches if necessary) and freeze according to manufacturer's instructions. To serve, spoon into large bowl and garnish with fresh strawberries. Makes 1 gallon. all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" 22298 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cas 14195 Croissants Mix together, pour into greased pan, top with topping. (Apples may be omitted. ) Note: No time or temperature given. Assume moderate oven 350 - 400 F. Keeps moist for days. Louis Radaj -1.00 -1.00 -1.00 des 14196 Croquembouche Candies 22302 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Peeled and chopped bits of apple, optional Preheat oven to 400 F. Line 12 muffin cups with paper liners. Combine and mix milk and oatmeal. Add oil and egg whites, sugar and spice and zest. Stir until blended. Combine flour and baking powder, add to mixture, along with apple bits and stir just until blended. Bake 15-18 minutes. Makes 12 muffins. r :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 SUETTA BECHTEL'S CINNAMON ROLLS (Makes 8 very large rolls or 27 standard rolls) OFT-SHELL CRABS 3.00 tb COARSELY CHOPPED FRESH 0.00 MINT 3.00 tb OLIVE OIL 3.00 CLOVES GARLIC FINELY CHOPPED 0.00 HOT PEPPER FLAKES TO TASTE 1.00 c COARSELY CHOPPED TOMAT 0.50 c DRY WHITE WINE 1.00 c THINLY SLICED SCALLION 0.00 SALT TO TASTE Instructions: In large bowl, combine cereals, pretzel sticks, raisins and apricots; toss gently. Melt margarine in small saucepan over low heat. Stir in brown sugar, cinnamon, and ginger; blend well. Pour over cereal mixture; toss gently to coat. Store in airtight container. Makes 7 cups. ODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES. ADD THE WINE,COV AND SIMMER FOR 10 MINUTES. ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER FOR ABOUT EIGHT MINUTESIN AL A must on your Christmas cookie tray. Despite the lemony frosting, the cinnamon flavor comes through. On a pastry board, mix flour, sugar and walnuts. Form a mound, make a well and add the egg yolks, lemon rind and spices. Cut the butter in small pieces and add to the flour mixture. Knead thoroughly to make a smooth dough. Let dough rest for 30 minutes in the refrigerator. Preheat oven to 350. Roll dough out with a rolling pin to 1/8- inch thick and cut into star shapes with a cookie cutter. Bake at 350 until cookies are lightly browned, about 10 minutes. Let cool and decorate with the icing. To make icing, mix sugar, egg white, lemon juice and yellow food coloring (if using) in a bowl until very smooth. (Icing has to be thick enough so it will not run off stars. ) Spread evenly with a pointed knife on the stars. Let icing dry overnight. Store in a cookie tin. Note: If you like a less sweet cookie, omit the icing. Yield: 6 dozen. Franziska Mayer, Washington, DC Randy Shearer An unusual nutty-cinnamon flavored cookie that has its own baked-on frosting. Preheat oven to 350~. Combine hazelnuts, superfine sugar, confectioners' sugar and cinnamon in a large bowl; beat in egg whites, blending well to make a stiff dough; wrap in wax paper; chill serveral hours or overnight. (Mixture will be sticky. ) Roll dough between sheets of wax paper to a 1/2-inch thickness. Remove top sheet of wax paper. With a 2-1/2 inch star cookie cutter, cut out as many stars as you can. Carefully remove cookies from bottom sheet of wax paper. Place cookies on greased cookie sheets. Reroll scraps of dough and cut out as many stars as you can. Let stand 3 hours to dry. Prepare Royal Icing. Spread tops of star cookies with Royal Icing using a metal spatula; let stand 15 more minutes or until icing is ry tothe touch. Bake in a 350~ oven for 20 minutes or until icing is a light brown. Remove cookies from oven; let stand on cookie sheet 1 minute; remove with wide spatula to wire racks; cool. ~=> Royal Icing: Beat 1 egg white and a pinch of cream of tartar until foamy in a small bowl. Slowly beat in 1-1/2 cups sifted confectioners' sugar until icing stands in firm peaks. Makes 2 dozen cookies. THIS MIXTURE IS VERY GOOD ON ANY FRESHLY TOASTED & BUTTERED BREAD Stir sugar and cinnamon together until completely mixed. Store in a clean spice jar with a shaker top for up to 6 months. IDEAS: Shake this mixture over just about any food when your sweet tooth acts up; oatmeal, buttered toast, dusted over whipped cream, in coffee--these are just for starters. Try it also in tea, for French Toast, and puddings, on ice cream, yogurt, over jelly, and dusted over any fruit pie, especially pumpkin. VARIATIONS: Reduce the cinnamon by 1 tablespoon and add 1 tablespoon allspice or 1 tablespoon nutmeg. YIELD: 8 ounces of Cinnamon Sugar .00 tb Chopped Shallots 2.00 tb Peeled & Chopped Tomatoes 0.50 c Soave OR Dry White Wine 0.00 Salt & Pepper Instructions: Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The * toasted diced & buttered This is an elegant cookie with a sweet almond flavor. In a large bowl, measure flour, butter or margarine, almond extract, salt and 1/4 cup sugar. With mixer at medium speed, beat ingredients until well mixed, occasionally scraping bowl with rubber spatula. (Mixture will be crumbly. ) With hands, shape into ball. If dough is too soft to roll out, cover and refrigerate until firm. Preheat oven to 325. On lightly floured surface, with floured rolling pin, roll dough into 12 x 8-inch rectangle. Using pastry wheel or knife, cut into strips 3 x 1-inch. Place strips on greased cookie sheets and brush with slightly beaten egg whites. In a small bowl, mix remaining 1/4 cup sugar with cinnamon and almonds; sprinkle on cookies. Bake 15 minutes at 325 or until golden. With pancake turner, remove cookies to wire racks and allow to cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer Peel & Devein Raw Shrimp, Reserving Shells. Skin Fillets, Reserving Skin. Cut Fillets Into 1 Inch Cubes. Set Shrimp & Fillets Aside. Combine Shrimp Shells, Fillet Skin, Water & Vinegar in A Nonaluminumsaucepan; Bring To A Boil. Reduce Heat & Simmer Uncovered 20 Min. Strain & Reserve Cooking Liquid. Discard Fish Trimmings. Coat A Nonaluminum Dutch Oven With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Garlic & Saute Until Tender. Add Bell Pepper & Tomatoes, Basil, Pepper, & Red Pepper Flakes. Cook 5 Min. Add Wine & Reserved Cooking Liquid; Bring To A Boiil. Reduce Heat; Simmer, Uncovered, 15 Min. Add Clams; Cook Over Low Heat 3 Min. OR Until Shells Begin To Open. Add Shrimp, Fillet Cubes & Crabmeat. Cook Over Low Heat 7 Min. OR Until Fillet Cubes Flake Easily When Tested With A Fork. Fat 21, Chol. cod, perch, whatever, skin & bones removed, & cut into bite-sized pieces (frozen ok) In large pot or dutch oven, cook onion, green pepper and parsley over very low heat about 10 min. Add garlic and cook about 3 minutes more. Add tomatoes, tomato sauce, wine, oregano, basil, pepper and bay leaves. Bring to boil, reduce heat and simmer covered 30-40 min. Remove bay leaves and discard. Thaw shrimp under cold water (if necessary) Add fish, shrimp, clams and clam juice. Simmer covered 10-15 min or until fish is done. Enjoy! Put chicken, carrot, onion, parsley, salt and pepper and 5 cups of water in a large kettle. Bring to boil. Reduce heat and simmer covered for 2 hours or till tender. (The exact simmering time will depend onteh the age of the chicken. ) Remove chicken from kettle to cool. Strain broth and reserve the broth. Cut meat into shreds. Put the walnuts through a meat grinder TWICE. Afetr each grinding reserve the oil seperately from the nuts. Soak bread in some of the strained chicken broth until soft. Squeeze dry and mix with ground walnuts, onion and pepper. Put this mixture through the meat grinder TWO MORE TIMES. Then gradually add about 1 cup of the strained chicken broth to the mixture to make a paste or sort of mayonaise--type sauce. Combine 1/2 of this sauce with the shreddded chicken and spread evenly on a platter. Cover with remaining sauce. Garnish with the reserved walnut oil by sprinkling it, along with the paprika, over the sauce. (This recipe takes a little time, but is well--worth it. ) e serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread. Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor. Process until smooth and season to taste with salt and pepper. Transfer the mixture to a serving bowl and fold in the red onion. Cover and chi Trim Outer Leaves From Fennel; Reserve 1 T. Feathery Leaves. Cut Fennel Bulb in Half Crosswise & Then Lengthwise Into Thin Slices. Combine Fennel Bulb, Reserved Leaves, Orange Rind, Salt, Pepper, Fennel Seeds, Orange Juice & Oil in A Medium Bowl, Tossing Gently. Cover & Chill. Drain, Reserving Liquid. Spoon Fennel Mixture Into Center Of A Round Serving Platter. Arrange Oranges & Grapefruit Around Fennel Mixture; Top With Onion. Place Radicchio Around Outside Of Platter, Tucking Leaves Under Orange & Grapefruit Slices. Drizzle With Reserved Orange Juice Mixture. (Fat 2. Chol. Y^}V[zQWxNUwNTyOV}PW}OW|RZ QZ|JSuHQsGPrGPqGPqGPpFOnFOnGPoCMl>HfCMkGQoFPnCMkAKiBLjFPnLVtKUsJTrJTrISqHRpFPnEOmEOmEOmDNlAKiCMkEOmGQoIRpJRpJRoKQ Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking. ) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. In a 1-quart casserole stir together orange juice, cornstarch and 1/4 t ground cinnamon. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained mandarin orange sections and finely shredded orange peel. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till mixture is heated through. Meanwhile for dumplings, stir together Bisquick and 2 T sugar. Add milk, stirring just till moistened. Drop mixture into four mound atop the hot orange mixture. Micro-cook, uncovered, at 50% power for 6 to 7 minutes or till dumplings are just set. Stir together the 1 t sugar and dash of ground cinnamon. Sprinkle sugar mixture atop dumplings. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix powdered sugar and margarine. Stir in lemon or orange juice and lemon or orange peel. Beat until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 125 CALORIES PER SERVING. Minced capers 0.50 lb Fresh spinach fettucine 0.50 lb Smoked salmon diced and, 0.00 divided 0.50 c Chopped green onion tops, 0.00 divided Instructions: Grate 1 tablespoon zest from oranges (grate with gentle pressure to remove only the colored part). Set zest aside. Peel oranges and separate into sections. Set aside about 8 sections for garnish and coarsely chop remainder. Combine grains, orange zest, chopped oranges, parsley, carrots, celery and raisins in large bowl. For dressing, combine oils, vinegar, lemon juice, salt and pepper to taste in food processor or jar. Pulse briefly or shake well to blend. Pour dressing over grain mixture and toss until thoroughly blended. Taste and add more salt or lemon juice, if needed, to perk up flavors. Serve on a bed of lettuce leaves and garnish with reserved orange sections. Sprinkle with bits of salmon and green onion tops. Notes ********** RECIPE ENDS ******** ectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Pare and section grapefruit and orange. Mix grapefruit, orange, grapes and pomegranate seeds. Serve with Creme Fraiche. Sprinkle with nutmeg. 4 SERVINGS; 215 CALORIES PER SERVING. CREME FRAICHEGradually stir whipping cream into sour cream. Stir in brown sugar. Cover and refrigerate at least one hour. Note: To section citrus fruits, cut off peel and white membrane with a sharp knife. Cut along both sides of membrane and remove fruit segment. HEAT OIL OVER HIGH HEAT in a wok or large skillet. Add snow peas, bok choy and shrimp. Stir-fry 3 minutes, or until shrimp are pink. Add salt, pepper, lemon juice, orange juice, orange and lemon rinds, and cook for 2 minutes, covered. Uncover the pan, add the cornstarch mixture, and stir until slightly thickened. Serve immediately. Serves 4. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Place frozen lobster tails in a shallow baking dish. Micro-cook, covered, on 30% power for 7 to 8 minutes or till thawed, rotating dish a quarter-turn once. The tails are thawed when the shells are flexible enough to bend. Using a heavy knife, cut through the center of the top shells. Continue cutting through meat but not through undersehells. Spread the tails open, butterfly style, so meat is on top. Return to shallow baking dish. Pour water atop. Micro-cook, covered, on 50% power for 6 to 8 minutes or just till meat is opaque, rotating dish a quarter-turn every minute. (Shield cooked meat with small pieces of foil, if necessary, to prevent overcooking. ) Let stand, covered, for 5 minutes. Meanwhile, combine butter or margarine, lemon juice, orange peel, salt, ginger and paprika. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 minutes or till butter is melted. Mix well. Drizzle lobster tails with butter mixture. cover and simmer 15 minutes, stirring frequently. Uncover and simme Lightly Sprinkle Chicken Pieces With Salt, Pepper, Onion Powder & Paprika. Place Chicken in Non Stick Shallow Casserole. Melt Oleo. Brush Chicken Pieces. Bake At 375 For 40 Minutes. Combine Juice, Wine, Worcestershire Sauce & Garlic. Pour Over Chicken. Cover & Bake 20 Min. OR Until Tender. Remove Chicken. Combine Cornstarch & Water. Add To Pan Juices. Cook Over Medium Heat, Stirring Constantly Until Thickened. Remove From Heat. Stir in Equal. Serve Sauce Over Chicken. en Temp:0 Directions: Drain juice from clams and save liquid. Chop clams. Melt butter. Blend in flour and seasonings. Mix clam juice with milk to make 1 1/2 cups. Add to flour blend slowly while cooking over low heat. Stir constantly until mixture is thick and smooth. Add clams. Place half of potatoes in greased casserole, sprinkle half the onions over potoatoes and cover with half the sauce. Repeat. Sprinkle with cheese and paprika. Bake at 350 degrees for 45 minutes. Phoenix,Arizona. Melt butter, add onion and cook until tender but not brown. add potatoes and just enough water to cook potatoes. When potatoes are tender add parsley, salt and pepper, and clams with their juice. Just before serving add 2 cups milk and heat but do NOT boil. William McG. Harlow te with salt and pepper. Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Pour clam juice and vinegar over vegetables, add water just to cover. Simmer 30 minutes. Melt butter, blend in flour, cook 1 minute, then add half and half. Cook until smooth and thick. Add 1/2 ts salt and pepper to taste/ Last add vegetables and clams, cook in crock pot at least 1 hour until flavor is through. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill. Cut quesadillas into wedges. The day before you wish to serve the soup, fry the bacon until crisp and remove. In bacon drippings, saute onion, celery with leaves and potatoes for 10-15 minutes at medium heat. Add the minced clams, not clam soup but clams, with their juice. Crumble the bacon and add. COver soup and simmer over low heat, stirring occasionally, for several hours - up to five hours won't hurt. Cool down and place in refrigerator at night. On the day of serving, skim grease off top. Transfer soup to larger pot. Heat soup until bubbling and add the seafood seasoning. Mix 2 c of the half and half with the flour. Add to the chowder and stir until it bubbles again. Mix in remaining half and half and simmer, stirring constantly, until soup is desired thickness. Serve hot with garlic bread and a green salad. 5. Heat oven to 400 degrees F. With pastry brush, coat top of dough rou Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. - Yam Polamai Fruit And Yogurt Dip Fruit Bat Soup Frozen Amaretto Zabagloine ** Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat thoroughly until cheese melts in crock pot or similar. Cook on low heat 3-4 hours. Serve hot. Chopped, toasted hazelnuts 0.00 OR- walnuts 1.00 lb Seedless grapes 0.50 lb Brown rice 0.00 Fresh mint or watercress 2.00 Lemons 0.00 A little sunflower oil 0.50 pt Creamy yoghurt (or more) Instructions: Cook the rice in double its volume of fast boiling salted water. Melt margarine in casserole dish in 350 degree oven. In bowl crush crackers. Add all ingredients including melted margarine. Mix together. Pour back in casserole dish. Sprinkle top with more oregano. Bake 30-35 minutes. Serve with ritz crackers. ter for this dish. ) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of Place soft cream cheese in mixing bowl, slowly add cream of mushroom soup, beating, add salt and onion juice and clams, chill. Place on small square of toast or tiscuits and pop in broiler briefly, or use as dip with cracker and chips. me of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. Notes Keywords: Fish, Main dish, Snacks, seafood Servings: 4 Drain clams and chop. Combine dry ingredients. Combine eggs, milk, onion, butter, and clams. Combine with dry ingredients and stir until smooth. Drop batter by using teaspoonsful into hot shortening at 350 degrees F and fry for 3 minutes, or until golden brown. Drain on absorbent paper. ightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almos Freshly grated parmesan cheese Heat olive oil in large skillet over medium heat. Add garlic and saute gently until just golden, about 1 minutes. Do not let garlic brown. Add clams and their liquid, red pepper, oregano and lemon juice. Simmer 3-5 minutes over low heat. Add parsley and cook 1 minutes. Place cooked pasta in serving bowl. Pour some sauce over pasta and toss to coat strands. Pour remaining sauce over top of pasta. Sprinkle with parmesan cheese. Makes 3-4 servings. e shrimp to From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil. " out 4 inch from the heat. Top of fillets will darken as the sauce caramelizes. Serve with chopped green onion on top of fillets. Makes 4 servings. Melt butter in sauce pan. Remove and dice mushrooms stems. Dip caps in butter and place, rounded side down, on a rack on a cookie sheet. Drain clams and reserve liquid. In melted butter, saute mushrooms stems and garlic. Add clam liquid and simmer until mushroom stems are tender. Remove from heat and stir in remaining ingredients. Spoon mixture into mushroom caps. Broil about 6 " from heat for about 8 minutes, until mushrooms are tender and tops are lightly browned. Sprinkle a few drops of lemon juice on each and serve hot. ds new potatoes 0.00 (about 16 small) 2.00 cn (6 ounces each) lemon 0.00 Yogurt (about 1-1/3 cups) 1.00 Jars (2 ounces) diced pimien 0.00 Drained 2.00 ts Chopped fresh or 1/2 ts 0.00 Dried dill weed 1.00 ts Dry mustard 0.25 ts Salt 2.00 Pounds smoked whitefish or 0.00 salmon Rim glass with celery salt. Pour ingredients over ice and stir. Garnish with a slice of lime. Salad greens Instructions: You can buy smoked whitefish or salmon at your supermarket, favorite. Prepare and cook potatoes; cool. Cut into 1/4-inch slices. Mix yogurt, pimientos, dill weed, mustard and salt in large bowl. Add potatoes and toss. Cover and ref Preheat oven to 450f. Open clams and discard top shell. Place clams in a shallow baking pan. In a saucepan, melt 4 Tbsp. butter and saute the garlic and green pepper for 2 - 3 minutes. Add remaining butter, lemon juice, and bread crumbs, mixing thoroughly. Place 1 teas. of mixture on top of each clam and bake for 10 minutes. 8 SERVINGS; 355 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** Turn Pink, About 2 Min. Chop onions in blender or processor. Be careful of adding liquid to the dip and making it runny. Chop Krab into small (but identifiable) pieces. Combine the cream cheese and sour cream in Blender/Processor. Add the spices and blend them in Add onions and Krab and mix well. (Mix by hand to avoid chopping the Krab into smaller pieces) Store in refrigerator for several hours. If Dip is too runny, add some dehydrated onions to absorb the excess liquid. Serve on crackers, chips or vegetables. Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a long shallow dish. In a mixing bowl, combine the marinade ingredients; if you are using 5-spice powder, add it to the mixture by putting it through a tea strainer so it spreads out over the mixture. Mix well, and pour over the ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. TO ROAST THE RIBS: Remove the ribs from the marinade. Add the 1/4 cup plum sauce to the marinade; reserve it for basting. Hook metal drapery hooks through both ends of each rack of ribs, at the top, and hang each one as if you were hanging a hammock, suspended from the bars of one of the oven racks. Set the oven rack in the highest position in the oven. On the floor of the oven or on another oven rack set at the lowest position in the oven, place a baking pan half filled with water, to collect drippings and prevent smoking. You may want to line the baking pan with aluminum foil before putting the water in, to make it easier to clean. Roast the spareribs for 45 minutes in the preheated oven. Then baste them with the reserved basting sauce, using a small pastery brush and carefully pulling out the oven rack to facilitate the basting process. Turn the oven up to 450 degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room temperature, with dipping sauce. Makes 6 to 8 appetizer servings. NOTE: You will need about 12 drapery hooks. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 in :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 350 degrees. Butter 1-quart souffle dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and red pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cheese until melted; remove from heat. Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored. Stir into cheese mixture. Fold cheese mixture into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately. 4 SERVINGS; 330 CALORIES PER SERVING. rind them, stretch and roll them up loosely. The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl. Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork. Our Classic French Dressing recipe, a simple oil and vinegar base,. Shake all ingredients in tightly covered container. ABOUT 1-1/2 CUP DRESSING; 80 CALORIES PER TABLESPOON. he sauce is a homogeneous thick cream, then season to taste with salt and pepper. Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there. Grill for 10 minutes or so under medium-high heat, turning and basting occasionall Preheat the oven to 350 Degrees F. Grease a 9 X 13 X 2-inch baking pan. Melt the chocolate in the top of a double boiler and set aside. Mix the sugars, corn syrup and butter together but do not cream. Add the eggs, one at a time. Slowly pour in the chocolate, blending well. Add the flour, beating until smooth. Fold in the walnuts. Spread the batter in the prepared pan and bake for 25 to 30 minutes. Place the pan on a wire rack and allow to cool completely before cutting into squares. Yield: 24 Brownies 11966 Plain gelatin 4.00tb a 11966 Lemon juice 2.00ts b 11966 Unsweetened applesauce 2.25c c 11966 Chopped nuts 2.00c In 1 1/2 quart casserole, combine soup, milk, soy sauce and pepper. Stir in beans and 1/2 can onions. Bake at 350 deg. F 25 minutes or until hot; stir. Top with remaining onions. 4.00c f 11966 Confectioners' sugar 0.00 g 11967 Gelatin 3.00tb In a small saucepan melt sugar over moderate heat, stirring frequently, until sugar is a dark, caramel-colored liquid. Remove from heay and pur into a 4 cup metal ring mold or 8 individual molds. Quickly turn mold to coat bottom and sides with the caramel. Let cool so caramel hardens. Heat oven to 32 5. Put the condensed milk, milk, eggs, egg yolks and flavorings into an electric blender. Cover and blend to mix well. Pour mixture into mold; put mold in a larger pan filled with water to depth of 1/2 inch. Bake for 1 hour. Remove from oven and remove mold from water. Cool and then refrigerate up to 2 days. Cover mold with an inverted serving platter. Hold mold and platter together and turn them over. Lift off mold. Caramel will fall as a liquid sauce over the custard. 0 --------- SAUCE MIXTURE --------- 0.25 c Chicken stock 2.00 tb Soy sauce 1.00 tb Chinese rice wine 0.00 =OR=- Dry sherry 1.00 tb Br In a large pan or in the bottom of a stock pot, saute onions in butter until soft and golden, about 15 minutes. Add beef broth, water, wine, worcestershire sauce, salt, paprika, pepper, bay leaf and parsley. Bring to a boil, then simmer about 1 hour. Remove bay leaf and parsley. Pour into ovenproof bowls. Top with slices of toasted bread which have been sprinkled with cheese. Set in 450 degreeoven for 10 minutes, or until cheese is bubbly and melted. Red wine vinegar 1.00 ts PREHEAT OVEN TO 450F. TRIM the excess fat from the roast, leaving only 1/4-inch of fat. Heat the oil in a large roasting pan over medium-to-high heat on top of the stove. When the oil is hot, place the roast, fat-side down, in the pan and brown for 5 minutes. Turn the roast on one end and cook another 5 minutes. Turn on the other end and cook 5 minutes. Remove from heat and discard fat. Sprinkle with desired salt and pepper. Place roast in oven and immediately reduce heat to 350F. Roast approximately 12 minutes per pound for medium-rare, or about 2 hours for a 10-lb roast. Remove the pan from the oven, remove the roast from the pan and let stand for 25 minutes before carving. To serve, strain the gravy into a sauceboat and carve the roast at the table, counting on about 2 people per rib. FREEZING THE ROAST: Do not carve the entire roast if you don't have to. A whole solid piece of meat is more successfully cooked when defrosted than a few smaller pieces. Before freezing, heat a dry fry pan over high heat on top of the stove. Place the remainder of the roast, cut side down, in the pan and sear well. Allow the roast to cool to room temperature. Wrap with freezer paper and then over wrap in plastic wrap. Label and place in the freezer for up to 1 month. Defrost, without unwrapping, in the refrigerator for 24 to 28 hours. To reheat defrosted rib roast, wrap prime rib in 1 layer of microwave plastic wrap and place in a covered roasting pan or Dutch oven. Cover, place in the oven, turn temperature to 250F and cook about 8 minutes per pound or until a meat thermometer placed in the thickest part of the roast reads 110F. Remove pan from the oven and turn temperature to 450F. Unwrap the roast, replace, uncovered in the pan and replace in the oven for about 15 minutes to crust the outside. uickly pour the mixture onto the hot platter and listen to it sizzle. Serve hot. Red Delicious is the world's most popular apple. Over 150 different strains of Red Delicious are grown commercially. They are bright to dark red color, sometimes stripped. Red Delicious apples are also easily recognized by the distinctive knob at the base. The flavor is sweetly mild and the aroma distinctly apple-y. The flesh is fine-grained, juicy and crunchy. Red Delicious apples are America's favorite snacking apple and are perfect for salads. Sprinkle apple cubes with sugar, lemon juice and salt. Add celery and nuts. Fold mayonnaise into whipped cream. Fold gently in lettuce lined bowl. Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. garlic, minced 1.00 cn (28 oz) stewed tomatoes 1.00 pt Clam juice 1.00 c Dry white wine 0.50 c Water 1.00 c Brown rice 1.00 lb Cooked medium shrimp 1.00 cn (6 1/2 oz) minced clams, 0.00 Calories per serving: Number of Servings: 12 Fat grams per serving: Approx. Cook Time: 30MIN Cholesterol per serving: Marks: *DIRECTIONS* ROLLS: In a mixing bowl, combine milk, shortening, granulated sugar and salt. Soften yeast in warm water. Add to milk mixture. Add egg. Stir in flour to make a soft dough. Turn onto lightly floured board. Knead lightly until smooth. Grease 13x9-1/2x2" baking pan. Roll out dough into rectangle. Brush with butter. Combine brown sugar and cinnamon. Sprinkle dough with brown sugar mixture and raisins, if desired. Roll up lengthwise like a jellyroll. Cut into thick slices, about 1" wide. Arrange in pan. Let rise for about 1 hour. Preheat oven to 350 degrees; bake for about 30 minutes. Upon removing from oven, spread immediately with the icing. ICING: Mix powdered sugar and vanilla with the 6 tsp. warm water to make a glaze. for the chaud froid. Any chaud froid or aspic that drips off the galantine can be recaptured, warmed, chilled an CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. d mark with picks. Prepare directions as directed on the package. Cut the cake between the center wooden picks and the Preparation: Heat chicken broth. Cut fish fillets into 1" by 2" pieces. Cut off root ends of spinach & thoroughly wash. Slice bamboo shoots into paper-thin strips; add to stock as it is heating. Using wire strainer, blanch fish pieces in boiling water for 15 seconds, reserve. Add salt to water. Blanch spinach for 10 seconds, drain & reserve. When stock reaches rapid simmer (don't let it boil), add fish, spinach & sherry. Cook for 3 minutes. Heat peanut oil in ladle over flame. Mix oil into soup, transfer to serving bowl, & serve. lets are best 1.00 Lemon 1.00 ts Dill; dried or better, fresh 0.00 Salt 0.00 Pepper; white 2.00 tb Mayonaise Instructions: Hopefully you selected 2 nice fillets. Preheat the oven to 400F. Place the fillets skin side down in a baking dish (I use glass). Squeeze the lemon over and lightly s Bring broth to simmer in large saucepan. Add sherry and soy sauce; simmer 2 to 3 minutes. Ladle soup into small bowls; float a lemon slice in each bowl. Arrange garnishes on tray and add to soup as desired. Typed by Syd Bigger. e entire surface and cut end(s) of the fillets (just like spreading peanut butter). Place on a high shelf in the oven (just under the broiler element). Bake for 10 to 15 minutes for each inch of t Wash the spinach thoroughly and trim off the thick stems. Chop the scallion. Mince the garlic. Bring the water to a boil. Add the meat and bring to a second boil. Skim off the froth. Add the spinach, scallion, garlic, soy sauce, salt and pepper. Lower the flame and simmer for 10 minutes. Serve immediately. ice finish. If you skip the broiler then just add a few minutes to the baking time. DIRECTIONS: Heat oven to 375-F. Cream margarine with sugars until light and fluffy. Beat in egg and vanilla. Stir flour with baking soda, salt and spices; add to creamed mixture, mixing well. Stir in oats. Fold in chocolate chips and walnuts. Drop by rounded tablespoon onto ungreased cookie sheets. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling racks. Store in tightly covered container. Pour half bottle of red wine and half the wine vinegar into a non-aluminum pan. Add bay leaves, allspice and vegetables. Do not season. Bring to a boil for 30 minutes. Cool to room temperature. This can be done overnight in the refrigerator but allow to return to room temperature before adding meat. Strain mixture through cheescloth. Discard the vegetables and spices in the cheesecloth. Add 2 tablespoons sugar and 2 tablespoons salt to the liquid. Cut venison into 2" cubes. Add to the strained mixture. Let mixture stand in the refrigerator for 24 hours. Saute mushrooms and onions until limp. Add gravy, garlic, oregano and the remaining red wine. Fry salt pork until crisp. Drain. Add salt pork to Mushroom/gravy mixture. Remove venison from marinade. Throw away marinade. Saute venison until brown. Add to mushroom/gravy mixture. Place mixture in oven-proof casserole and cover. Bake at 350 deg. F for 2 hours or until venison checks done. Serve stew over wild rice with cranberry sauce on the side. German White Chocolate Cake German's Sweet Chocolate Cake Get Together Rice Gary's Chocolate Pudding Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine sugar, cocoa, milk and butter, mix and cook 1 minute after it boils. Remove from fire and add butter. Stir until melted, then add vanilla and oatmeal. Turn by teaspoon onto wax paper and cool overnight. DO NOT STORE IN AIRTIGHT CONTAINER! Makes 4 dozen cookies Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Spray pan with PAM or grease pan Coat chicken in flour mixture. Brush with melted butter, let dry. Bake at 350 degrees until done about 45 minutes to an hour. fl Anchovy filets 0.50 c Sauce vinaigrette with 0.00 Rosemary 12.00 Italian black olives 0.00 Romaine lettuce leaves 2.00 ts Dijon mustard 0.50 ts Garlic, minced 4.00 ts Red wine vinegar 0.50 c Sieve the flour and mix it with the breadcrumbs, brown sugar and spices. Melt the butter or vegetable fat gently with the treacle. Mix the breadcrumbs, currants and sultanas. Beat the egg and milk together and add to the dry ingredients, with the grated carrot and apple - use you hands. Add more milk if necessary to give a soft mixture which drops easily from the spoon. Put a square of cotton sheet in the pot of boiling water with an upturned plate on the bottom. Take out the scalded cloth, spinkle it with flour and put in the dumpling. Draw up the edges, and tie up firmly with white string, leaving enough room for the pudding to expand. Lower the dumpling back into the boiling pan. Keep water topped up. Bring back to the boil. Boil steadily but gently for 4 hours. It can be longer but it shouldn't be less. Remove the dumpling and dip it staight in and out of cold water. Unwrap the dumpling on to a serving plate. The skin will initially be white from the flour. Put the dumpling on its plate in a very low oven to dry off for 20 minutes, when it will develop a fine, dark glossy skin. Meanwhile, make the ginger cream. Beat the wine with the egg yolks over hot water until the mixture is thick, white and fluffy. Stir in 1/4 pint single cream. Serve it in a pretty glass jug, with the hot pudding. The dumpling cuts wonderfully rich and dark. Leftover slices are delicious fried in butter - lovely with cream for a special tea-time treat. -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Make the pancakes in advance and set them in oven to keep them warm. Poach or fry the eggs. To assemble the faces, place the pancakes on a plate, with eggs for eyes, orange slices for ears and mouth, and a tomato half for the nose. NOTE: For a lighter meal, omit the eggs and use apricot or peach halves for eyes and half a fresh cherry for a nose. Or, omit pancakes, assemble eggs directly on plate, and add a smile made from chopped, sauted potatoes. In a deep, 2-quart, heat-resistant, non-metallic casserole melt butter in Microwave Oven 30 seconds. Add mushrooms and heat, uncovered, in Microwave Oven 1 1/2 minutes or until mushrooms are tender. Add remainder of ingredients to mushrooms and stir to blend well. Heat, uncovered, in Microwave Oven 10 to 12 minutes stirring occasionally. Serve topped with Chicken Mushroom Gravy. From _The New Deluxe Sharp Microwave Oven Cookbook_ Beef Spread toast with mayonnaise. Place lettuce leaf, 3 slices tomato and 3 slices bacon on each of 4 slices toast. Top with another slice toast. Arrange turkey on toast. Top with lettuce leaf. Top with third slice toast. Secure with wooden picks and cut sandwiches diagonally into 4 triangles. 4 SANDWICHES; 605 CALORIES PER SANDWICH. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15057 George Fass Cut bread into sixteen 1/2-inch slices, not cutting completely through to bottom of loaf. Line every other slice with lettuce, onion, ham, turkey and cheese. Mix remaining ingredients and spoon onto cheese. To serve, cut loaf between unfilled slices into sandwiches. 8 SANDWICHES; 290 CALORIES PER SANDWICH. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare Lemon Vinaigrette. Divide lettuce among 4 salad plates or bowls. Arrange remaining ingredients in rows on lettuce. Serve with Lemon Vinaigrette. 4 SERVINGS; 650 CALORIES PER SERVING. LEMON VINAIGRETTEShake all ingredients in tightly covered container. Refrigerate at least one hour. Egg yolk w/1 T water (opt) 0.50 ts Salt Instructions: In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. only when nothing else is available since the powdering process seems to leave a slight bitter taste. 2911 Dry Mustard 1.00ts This mixture requires no liquid. Mix with hands until it will hold together. Boll one-half inch thick and cut into shape of fingers. Bake in hot oven. Note: Hot oven is 400 - 450 F. minutes. Stir and return to microwave for 3 to 4 minutes. Candy should register 234 degrees on candy thermometer. Beat until thick. Drop by spoonfuls onto wax paper. Let it become firm before removing from paper. Makes 24. 2911 Hot Cooked Rice Or Noodles 2.00c Heat all ingredients except leeks to boiling in Dutch oven. Reduce heat. Cover and simmer 30 minutes. Add leeks. Heat to boiling; reduce heat. Cover and simmer until thickest pieces of chicken are done, about 15 minutes. Remove chicken from broth and cool slightly. Remove chicken from bones and skin; cut chicken into 1 inch pieces. Skim fat from both. Remove bay leaf. Add chicken to broth. Heat until hot, about 5 minutes. t :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pearl barley refers to whole kernel barley, not a quick cooking variety. Pearl barley is available in most grocery stores. Tie parsley, thyme, bay leaf, and peppercorns in a piece of cheesecloth. Thoroughly wash leeks, then cut white and 2" of green stems into 1/2" slices. Chop celery stalks. Cover chicken with water in large pan. Bring to boil over high heat. Skim off any scum that rises to the surface. Add leeks, celery, barley, bouquet garni, and salt, and reduce heat to low. Partly cover pan and simmer 1-1/2 to 2 hours until meat falls off bone. Remove pan from heat and transfer chicken to a cutting board or platter. Cool slightly. Skim fat off cooking liquid. Remove and discard bouquet garni. Carefully detatch chicken meat; discard skin and bones. Shred meat and return to soup. Simmer over medium heat for 5 minutes to reheat thoroughly. Sprinkle parsley over soup and serve at once. 3. Heat the remaining tab Sieve the flour. Separate the egg. Work the yolk and oil into the flour and beat in the water gradually until you have a thick batter. Whisk and leave aside for 30 minutes. Whisk the egg-white until stiff and stir into the batter. Add thc cockles, then salt, parsley and herbs as necessary. Heat two fingers of oil in a heavy pan. Deep-fry the batter in spoonfuls until the cakes are golden and crisp. Heat up the laverbread with the lemon juice. Serve piping hot, with wedges of lemon. ECIPE E Biscuits: Combine flour, baking powder, and 1 teaspoon salt. Cut in 1 1/2 cups butter and shortening with pastry blender until mixture looks like corn meal. Add milk stirring until mixture forms a dough. Cover with plastic wrap. Chill 8 hours. Put remaining 1/4 cup cup butter in a large skillet. Cook over medium heat until butter melts. Saute' mushrooms and shallots in butter until tender. Add ham, onions, 1/2 teaspoon salt and pepper. Cook 4 minutes. Combine dough and mushroom mixture, kneading until well blended. Shape dough into 1 inch balls and put on greased baking sheets. Press thumb into each biscuit. Bake 12 to 14 minutes at 450 degrees or untill brown. Let cool and spread 1 teaspoon Herb cream cheese mix onto each indention. Yields 8 dozen. Herb Cream Cheese: combine cream cheese, half and half in a medium bowl, stirring well. Add other ingredients and mix well. Cover and chill 8 hours to mix flavors. Yields 2 cups. f 14771 Combine Nuefchatel cheese and yogurt in a large mixing bowl; beat at medium speed of an electric mixer until smooth. Add cheddar cheese and next 4 ingredients; stir well. Cover and chill at least 1 hour. Shape cheese mixture into a ball, and sprinkle with parsley. Press parsley gently into cheese ball. Wrap cheese ball in heavy-duty plastic wrap and chill. Serve with assorted unsalted crackers. NOTE: Prepare this crowd-pleasing appetizer up to a week ahead, if necessary. If you make the cheese ball more than a day ahead, wait until party time to add parsley. k 14772 Active dry yeast 1.00pk a 14772 Light brown sugar, packed 0.25c b 14772 Warm water (105F-to-115F) 1.00c c Combine the catsup, horseradish and hot sauce. Remove any remaining filament from the crabmeat. Add the crabmeat to the catsup mixture and continue to blend. Add all other ingredients and blend till smooth. Serve at room temperature. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Salty Potato Chips, Potato Skins, Green Bell Peppers, Turnips iber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend the first three ingredients well. Add the Rice Krispies. Roll into small balls, about 1/2 teaspoon. Flatten balls out on cookie sheet. Bake in a 350F oven for 12 to 15 minutes. Cayenne pepper may be added along with the first three ingredients for added zest. ts Black pepper 2.00 Fine chopped scallions 1.00 c Chicken broth 2.00 tb Cornstarch 2.00 Lightly beaten eggs Instructions: Clean and devein shrimp Combine ingredients; chill thoroughly. Serve with sea-food cocktails. Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat for another 30 seconds, turning down the heat to moderate if the oil begins to smoke. Drop in th shrimp and stir-fry for about 1 minute, or until the shrimp turn pink. Remove heads and body shells from shrimp but leave on tail shells. Devein shrimp by removing black spinal cord. Cut each green onion in 4 daisies. Put shrimp, green onions, bell pepper and olives in a bowl. Mix garlic, lemon juice, olive oil, sugar, mustard and horseradish. Pour over shrimp mixture, cover and marinate at least 2 hours, stirring occasionally. Remove ingredients from marinade and thread equally on 8 wooden picks. Drain on paper towels. VARIATION: Add small slices avacado to shrimp mixture. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken stock. Add it to the pan. When sauce has thickened and becomes clear, about 30 seconds, pour in the beaten eggs in a slow stream. Meanwhile, with a large spoon, lifting the contents of the pan gently from the sides so that the eggs merge with all ingredients without further cooking. These were first featured in our 1956 Betty Crocker's Picture Cook. Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls. Cook meatballs in 12-inch skillet over medium heat about 15 minutes, turning occasionally, until brown. Remove meatballs from skillet; drain. Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add meatballs and stir until coated. Simmer uncovered 30 minutes. Serve hot with wooden picks. ABOUT 5 DOZEN APPETIZERS; 40 CALORIES PER APPETIZER. To Microwave: Prepare Meatballs - except add parsley before mixing ingredients and shape into 1-inch balls. Arrange half of the meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover loosely and microwave on high 6 to 8 minutes, rearrangi meatballs after 4 minutes, until no longer pink inside. Let stand 3 minutes; drain. Repeat with remaining meatballs. Mix 1/2 cup chili sauce and 1/2 cup grape jelly in 2-quart microwavable casserole. Cover tightly and microwave on high 3 minutes or until jelly is melted. Stir in meatballs. Cover tightly and microwave 2 to 4 minutes longer or until meatballs are hot. When pressed for time, use meatballs that you have made ahead and frozen (just be sure they are thawed before you start the recipe). You can also make these meatballs with ground turkey for a delicious, lower-fat change. Wash Okra and pack into clean jars with screw tops. Into each jar put 1 red or green hot pepper and 1 clove garlic. Bring remaining ingredients to a boil and pour over the okra, filling the jars to overflowing. Seal while hot and let age for 2 months before using. Makes 5 pints Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chop vegetables fine in a food processor or blender. Add to oil/vinegar mixture. Mix well. Season to taste with other seasonings. Pour mixture over shrimp, turn several times. Refrigerate for at least 24 hours, mixing occasionally. Drain liquid to serve. Serve with toothpicks. s, minced 1.00 ts Minced pared ginger root 3.00 oz Cooked ground pork, crumbled 1.00 c Diagonally sliced scallions, 0.00 divided 2.00 Combine ingredients; add salt to taste. Chill. Serve with sea- food cocktails. dissolved in 1 1/2 quarts 0.00 hot water, divided 1.00 tb Granulated sugar 1.00 tb Black bean sauce or oyster 0.00 sauce 2.00 Eggs, lightly beaten 2.00 c Cooked long-grain rice (HOT) Instructions: Shell and devein shrimp, leaving tail "feathers" on. In large glass or stainless-steel bowl Heat chili sauce and jelly in skillet, stirring constantly, until jelly is melted. Add sausages and stir until coated. Simmer uncovered 20 minutes. Serve hot with wooden picks. ABOUT 5 DOZEN APPETIZERS; 50 CALORIES PER APPETIZERS. In 12-inch nonstick skillet or a wok heat 1 tablespoon oil over high heat; add shrimp and sherry mixture and cook, stirring quickly and frequently, until shrimp barely turn pink. Remove shrimp from pan and set aside. Mix mustard and currant jelly in chafing dish or double boiler. Diagonally slice frankfurters in bite size pieces. Add to sauce and heat through. Add pork and stir to combine; add 3/4 cup scallions, all but 2 tablespoons dissolved broth mix, and the sugar and black bean (or oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan. In cup or small bowl dissolve remaining tablespoon cor * if using self-rising flour omit Baking soda and salt. Heat oven to 400 degrees. Mix, sugar, margarine, egg, cocoa, buttermilk and vanilla. Stir in flour, baking soda, salt and nuts. Drop dough by rounded teaspoonfuls about 2 inches apart into ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. Frost with Chocolate Frosting. ABOUT 4-1/2 DOZEN COOKIES; 95 CALORIES PER COOKIE. CHOCOLATE FROSTINGHeat chocolate and margarine over low heat until melted. Remove from heat. Stir in water and powdered sugar until smooth. 6143 Sesame oil 1.00ts 6143 Salt 0.50ts 6143 Brown sugar 1.00ts Servings: 2 dozen cookies Preheat the oven to 325 degrees. Beat the egg whites with an electric mixer until stiff. Gradually beat in the sugar, oil, and vanilla. In a small mixing bowl, combine the remaining ingredients. Work into the whipped egg white mixture to form a stiff dough. Drop by rounded teaspoonfuls onto a nonstick baking sheet. Bake for 10 minutes, or until the tops of the cookies feel set. Cool on a rack, then store in an airtight container. Cream shortening and sugar, stir into creamed shortening beaten eggs, raisins and 2 tablespoons of hot water. Sift dry ingredients together and add. Dissolve cocoa in 4 tablespoons of hot water and add last. Mix well. Drop by teaspoon on greased baking sheet, place nut or raisin on top of each cookie. Bake 15 minutes at 350 degrees. From Fern (mom) Hartford (Alvadore Church Recipes 1950s) End Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat the oven to 350 degrees F. Grease and flour a 9 X 5 X 3-inch loaf pan. In a large bowl, combine all of the ingredients except the nuts. Beat with a spoon for 30 seconds, then stir in the nuts. Pour the batter into the prepared pan. Bake for 65 to 70 minutes or until a wooden pick, inserted in the center, comes out clean. Cool, on a wire rack in the pan, for 10 minutes then remove the loaf from the pan. Wrap tightly in Aluminum foil and cool completely before cutting. wn. * Coconut should be flaked and toasted. Combine coconut, pecans, and margarine, press onto bottom of 9-inch springform pan. Combine cream cheese, sugar, cocoa, water and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg yolks, pour over crust. Bake at 350 degrees F. , 30 minutes. Loosen cake from rim of pan, cool before removing rim of pan. Beat egg whites and salt until foamy, gradually add marshmallow creme, beating until stiff peaks form. Sprinkle pecans over cheesecake to within 1/2-inch of outer edge. Carefully spread marshmallow creme mixture over top of cheescake to seal. Bake at 350 degrees F. , 15 minutes. Cool. 1.00 -1.00 0mea 2182FGefullt Krautroladen (stuffed Cabbage Rolls) German /vegetarian 6532 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 3057FGefullte Ka Beat egg white stiff and add other ingredients. Drop by teaspoonfuls on a greased tin. Bake in a moderately hot oven. Time in oven, 15 minutes. Temperature, 375 degrees. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 6137FGeneral Tao's Chicken Stir-fry Wok Chicken /game 6537 4 -1 -1 -1.00 -1.00 -1.00 Beat egg very light and add shortening, sugar, dates, cocoanut, and flavoring. Mix well. Add milk and flour which has been sifted with baking-powder and salt. Drop from teaspoon on greased tin. Bake in a moderately hot oven. Time in oven, 12 minutes. Temperature, 375 degrees. 00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 6139FGeneral Tao's Chicken (piment Rouge) Chinese Chicken /game 6543 Use 3 egg whites beaten stiff. Stir in cup of white sugar. Put in a soup plate and set over kettle of boiling water for 8 minutes, until crust forms around edge. Remove, stir in 2 1/3 c. shredded cocoanut and 1 t. vanilla. Drop by teaspoonful in buttered pans and bake in slow oven. Note: Slow oven is 300 - 350 F. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 6141FGeneral Tso's Chicken Beat egg whites stiff and beat sugar into them. Fold in other ingredients. Drop from teaspoon on greased tin. Bake in a moderate oven. Time in oven, 30 minutes. Temperature, 300 degrees. -1 -1.00 -1.00 -1.00 0pou 6142FGeneral Tso's Chicken #1 Chinese Chicken /game 6551 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Combine sugar and cocomalt. Add shortening. Cream thoroughly. Add egg. Mix well. Sift flour, measure, and sift with baking soda, baking powder, and salt. Add dry ingredients alternately with milk to first mixture. Add nuts. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) about 15 minutes. 24 servings. The Household Searchlight Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine coconut, milk, salt, flavoring, and cocomalt. Fold in stiffly beaten egg white. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (350 F) 15 minutes. 16 servings. The Household Searchlight ts Sugar 0.25 ts Salt 0.12 ts Red Pepper; Ground 0.50 c Dairy Sour Cream 1.00 lb Shrimp; Cooked, Medium 0.00 --------- CORNMEAL PANCAKES --------- 2.00 Eggs; Large 1.00 Move oven rack to lowest position. Heat oven to 375 degrees. Mix powdered sugar and flour. Beat egg whites and cream of tartar in medium bowl on medium speed until foamy. Beat in granulated sugar on high speed, 2 tablespoons at a time, adding vanilla, almond extract and salt with the last addition of sugar. Continue beating until stiff and glossy. Do not underbeat. Sprinkle sugar-flour mixture, 1/4 cup at a time, over meringue, folding in just until sugar-flour mixture disappears. Fold in coconut, 1/2 cup at a time. Push batter into ungreased tube pan, 10 X 4 inches. Cut gently through batter. Bake 30 to 35 minutes or until cracks in cake feel dry and top springs back when touched lightly. Immediately turn pan upside down onto glass bottle or metal funnel. Let hang about 2 hours or until cake is completely cool. Remove from pan. Spread top of cake with Vanilla Glaze if desired. 16 SERVINGS; 150 CALORIES PER SERVING. g occasionally, until thickened, about 15 minutes. Seasoning mix: Cayenne pepper 1Tbls. Salt 2 1/4tsps. Sweet paprika 1 1/2tsps. Black pepper 1 1/2tsps. Garlic powder 1 1/4tsps. Onion powder 3/4tsps. Dried thyme 3/4tsps. Dried oragano 3/4tsps. _____________________________________________ Vegetable oil for deep frying. ** Thoroughly combine the ingredients for the seasoning mix in a small bowl and set aside. Mix 1 1/4 cups of the flour, 2 tsps. of the seasoning mix, baking powder, eggs, and beer together in a bowl, breaking up all lumps until it is smooth. Combine the remaining flour with 1 1/2 tsps. of the seasoning mix and set aside. Place the coconut in a separate bowl. Sprinkle both sides of the shrimps with the remaining seasoning mix. Then Hold shrimp by the tail, dredge in the flour mixture, shake off excess, dip each in batter and allow excess to drip off. Coat each shrimp with the coconut and place the shrimp on a baking sheet. Heat deep fryer to 350 degrees. Drop each shrimp into the hot oil and cook until golden brown, about 1/2 to 1 minute on each side. Do not crowd the fryer! Drain on paper towels and serve immediately, as is, or with a dipping sauce or fruit preserve. (Six main dish or twelve appetizer servings. ) U"3H ""355[]^ qtyru}jpwhmviozio|flyel{lq jm|klziiyijxjjzmn|pq jlvjlvlnxqs}vx oq|lnylnynp{y{ Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 350 degrees F. , 10 minutes. Melt chocolate and margarine over low heat; stirring until smooth. Combine cream cheese, sugar and salt; mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in chocolate mixture and coconut; pour over crust. Bake at 350 degrees F. , 55 to 60 minutes or until set. Combine sour cream, sugar and brandy; spread over cheesecake. Bake at 300 degrees F. , 5 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter and sugar. Add eggs. Mix thoroughly. Add flavoring and coconut. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk and water to first mixture. Mix thoroughly. Chill several hours. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Place on well-oiled baking sheet. Bake in hot oven (420 F) about 10 minutes. 72 servings. McConnell, North Vernon, IN. y, butter, tarragon, salt and egg toget In small bowl, combine all ingredients, mix well. Chill before serving. Refrigerate leftovers. Makes about 1/2 cup Dressing bake in a 350F oven for 15 to 20 minutes. Notes ********** RECIPE ENDS ******** with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them ADVANCE PREPARATION: Bring 5 quarts of water to a rapid boil. Add the noodles and cook until just tender in the center, about 5 minutes. Immediately drain, rinse with cold water, and drain again. Mix in the cooking oil and set aside. In a 3-quart saucepan, combine the coconut milk, broth, lemongrass, galangal or ginger, fish sauce, curry powder, lime peel and juice, and chilies or chili sauce. Set aside. Cut the chicken into very thin bite-size pieces, then mix with the sesame oil. Thinly slice the mushrooms and set aside. LAST-MINUTE COOKING: Bring the soup to a simmer and cook over low heat for 20 minutes. Add the chicken and stir gently with a spoon to separate the pieces. Then add the mushrooms, noodles and salt. Turn into a soup tureen or individual bowls and garnish with cilantro sprigs. Serve at once. Serves: 4 as an entree, or 6 to 8 as the soup course. hicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completin Beat the eggs with the coconut cream and sugar until the mixture is frothy. Pour the liquid into small molds or ramekins. Place in a steamer over boiling water, cover and cook for about 20 minutes or until the mixture has set. event burning. Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves Sift flour, measure, and sift three times with baking powder and salt. Cream shortening. Add sugar gradually and cream until light and fluffy. Add egg and beat until light. Add 1/2 cup coconut. Add dry ingredients alternately with milk. Beat after each addition until smooth. Add flavoring. Pour into well-oiled muffin tins. Bake in moderate oven (375 F) 20-25 minutes. Beat jelly with a fork until of spreading consistency. When cakes are cool, spread top and sides with jelly. Roll in 1 cup coconut. 8 servings. The Household Searchlight apon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completin Heat oven to 300 degrees. Grease cookie sheet lightly. Beat egg whites, cream of tartar and salt in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in almond extract and coconut. Drop mixture by teaspoonf about 1 inch apart onto cookie sheet. Place a cherry on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from cookie sheet. 3-1/2 TO 4 DOZEN COOKIES; 40 CALORIES PER COOKIE. oz Cream Cheese, Softened 2.00 ts Mayonnaise 4.25 oz Can Shrimp Pieces, Drained 2.00 tb Mayonnaise 1.00 tb Lemon Juice 0.25 ts Dill Weed 0.00 Sprig Parsley, Stem Removed Instructions: Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Peel and devein shrimp leaving tails intact. Combine 3/4 cup flour, beer and next 5 ingredeints stirring until smooth. Dredge shrimp in remaining 1/4 cup flour; dip in batter, and coat with coconut. Fry shrimp in hot 350 degree oil until coconut is golden, turning once. Serve with Sweet Dipping Sauce. Yield: 6 appetizer servings. Sauce: Combin all ingredients. Yeild: 1 1/4 cups Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reac Beat shortening till soft. Add sugar & cream till fluffy. Add water & mix. Add the rest of the ingredients in order, mixing well after each addition. Finish with the nuts & coconut. Form into rolls, wrap in waxed paper & chill for several hours in the fridge. Slice into rounds an 1/8 inch thick. Bake on an ungreased cookie sheet for 10 minutes at 375F. Remove to a wire rack to cool. Makes 48. ken pieces aside. In a wok, on high heat, reheat two tablespoons of Scoop ice cream into 8 small balls, immedaitely roll in coconut. Place on waxed paper-lined baking sheets; freeze until ready to use. Whisk cocoa into milk in a large suacepan. stir in rum, if desired, cream of coconut and coconut extract. Bring to simmer over medium-high heat. Pour into 8 large heatproof mugs. Float ice cream balls in cocoa. If desired, drizzle ice cream ball with chocolate sauce and top with a cherry. Makes 8. steamed rice. Combine first 4 ingred. stirring until well blended. Spoon into a serving dish, and sprinkle with coconut. Serve spread with gingersnaps. Yield: 1 1/4 c. iment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and What we call coconut milk doesn't come from inside the cavity of the. Heat rice, water, salt, cinnamon, nutmeg and coconut milk to boiling in 2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer 19 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Mash half of the papaya. Stir mashed papaya and chopped papaya into rice. Heat until mixture is hot, stirring occasionally. 6 SERVINGS (ABOUT 3/4 CUP EACH); 350 CALORIES PER SERVING. ys~nird\f^W^NGLUNQ^UXXPQ@;:+&%&! ,'$" "F05W@EbGKcEJZ;>I)*< (*!-/ ,. *, ,.!-/)55,88/;=1=?1=?/;=,7;)48&15&15&07&07&/8&/8&/8%08",6!-7".8".8"/7 When twisting this coffee cake, try not to stretch the dough too much. Grease jelly roll pan, 15-1/2 X 10-1/2 inches. Mix coconut, pecans, brown sugar, milk, 2 tablespoons margarine and the cinnamon Roll dough into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 1/4 cup margarine. Sprinkle with coconut mixture and press into dough. Roll up as for jelly roll, beginning at 15-inch side. Cut roll lengthwise in half. Place strips, filling sides up and side by side, on pan. Twist together gently and loosely. Cover and let rise about 45 minutes or until double. Heat oven to 350 degrees. Bake 25 to 30 minutes or until golden brown. Immediately remove from pan; cool slightly. Sprinkle with powdered sugar. 1 COFFEE CAKE (16 SLICES); 170 CALORIES PER SLICE. hrimp scampi"-type recipe. Vary this recipe by adding fresh herbs (rosemary, tarragon, oregano) or vegetables (snow peas, red peppers, tomatoes, sun-dried tomatoes). I suggest serving Try one of the several variations for Marshmallow Bars or create your. Butter square pan, 9 X 9 X 2 inches. Heat marshmallows and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in vanilla. Combine cereal, coconut and nuts. Stir in half of the cereal mixture at a time until evenly coated. Press in pan; cool. Cut into about 2 X 1-inch bars. 36 BARS; 50 CALORIES PER BAR. To Microwave: Cut margarine into 4 pieces. Place on marshmallows in 3-quart microwavable bowl or casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until marshmallows can be stirred smooth. Continue as directed. so chill whipping cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze accord Kids love to make cocoons. They are fun to make. Preheat oven to 350 degrees. In a large bowl, place flour, 2/3 cup powdered sugar, and pecans. Mix thoroughly. Add margarine and mix thoroughl with hands. Lightly oil 2 large baking sheets. In amounts of 1-1/2 tablespoons, mold dough into cocoon or oval shapes by hand. Place cookies on baking sheets. Bake in a 350 oven for 30 minutes or until bottoms are light brown. Do not overcook. When cookies are done, cool completely. Pour remaining 2/3 cup powdered sugar into a plastic bag. Drop 5 to 6 cookies at a time into the bag and toss. When cookies are completely covered with sugar, place on platter and serve. Yields 4 dozen. es. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP * or well soaked Salt Cod. Cut cod diagonally in 4 pieces. Agitate the egg white and press between the fingers so that they jellylike part and the liquid part blend evenly. Dip fish in the egg white and then coat with cornstarch. Fry lightly in oil at 300F. chop garlic and leek finely. chop the chives into 1 inch lengths. Remove excess moisture from the bean curd by cutting the cake in half horizontally, then in 8 squares and wrap in clean dry cloth. Heat the wok. Add peanut oil and stir fry the meat until well cooked. Add 1 tb soy sauce. stir and pour in heated stock. Add fried cod followed by rice wine and remaining soy sauce. Cook 5 - 6 minutes. Add bean curd, cook 3 - 4 minutes. Stir in cornstarch mixture to thicken (the bean curd will break up if you mix too vigorously). Add chili powder, chives, a few drops of sesame oil. (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each Servings: 8 * Fillets should be cut to make 8 servings. Place the fish fillets on a rack in a broiler pan. Cook and stir the garlic in the margarine and oil until golden brown, (DO NOT overcook). Remove garlic and set aside. Drizzle the margarine mixture and lemon juice over the fillets then sprinkle with the salt. Set oven control to broil. Broil the fish with the tops of the fillets about 3-inches from the heat until the fillets flake easily with a fork, about 10 to 12 minutes. Sprinkle with the reserved garlic and cilantro. Serve with lemon wedges, if desired. And deveined 1.00 c Green onions chopped 1.00 c Celery chopped fine 2.00 tb Prepared horseradish 6.00 tb Dijon mustard 0.75 c Tarragon wine vinegar 2.00 tb Paprika 0.25 c Tomato catsup 1.00 lg Clove garlic 0.50 ts Cayenne pepper(or more) 1.75 c Salad oil 0.00 Mix cod, egg, pepper, butter, potatoes, salt and onion juice. Beat until smooth. Shape lightly into small balls and deep fry in hot oil until golden brown, approximately 1 minute. Drain on paper towels and serve with lemon slices and cocktail sauce, if desired. Serves 4 as a Main dish. Serves 8 to 10 as an Appetizer. Preparation time: 10 to 15 minutes. Cooking time: Approximately 1 minute. "101 Simple Seafood Recipes" by Pam & Bill Collins Check seasoning and salt and pepper to taste. In large bowl, combine flour, baking powder, salt and sugar. Cut in butter until mixture resembles fine crumbs. In separate bowl, combine banana, milk, coffee and vanilla; add to dry mixture, stirring lightly to make a moist dough. On lightly floured board, knead dough lightly for about 30 seconds. Roll out dough to 1/2 inch thickness; cut into 3 inch rounds and place on lightly greased baking sheet. Bake in 425 F oven for 15 minutes or until lightly browned. Makes about 10 scones. PE ENDS * In small bowl, dissolve coffee in water. In ice cream freezer container, combine all ingredients; mix well. Freeze according to manufacturer's directions. Makes 2 quarts. Repeat. Top with additionial Swiss or Mozzarella cheese, if desired. Bake 45 minutes. Let cool 15 minutes before cutting. Mix fat and peanut butter with sugar until smooth. Sift together flour, salt and cinnamon. Mix with butter and sugar until crumbly. Reserve 1/3 c. of mixture. Beat egg, add milk, soda and baking powder mixed with second c. flour. Combine mixture. Add floured currants or raisins. Put in greased and floured baking pan, cover with the 1/3 c. crumbs. Bake in over 375 F. for 30 minutes. d sour sauce, or hot sauce. Notes Pour scalded milk over sugar, flour and salt. Beat till smooth, add yeast with 1/4 c. warm water in which it has been dissolved. Let stand and rise, the beat down. Put in three 8-inch pans. Let rise, add cream mixed with granulated sugar and cinnamon. Spread on top. Bake 20 minutes. Note: Assume moderate oven 350 - 400 F. NbH$ Heat oil in large dutch oven. Stir fry onions and garlic till browned. Add 3/4 of the corn, all stock and nutmeg. Bring to a boil and simmer till corn is tender. Puree remaining corn with some of the stock. Add the milk powder to the puree. Blend puree into the soup pot with the beans and salt. Bring the soup to almost boiling, lower heat and simmer for a few minutes. Check seasonings and serve. (Optional: Add 1-2 chopped cooked potatoes to thicken) Makes 1 1/2 quarts .00 Oven Temp:0 Prepare corn as directed. Cut enough kernels from corn to measure 3 cups. Heat margarine in 1-1/2-quart saucepan over medium heat. Cook onion and chili in margarine about 2 minutes, stirring occasionally, until onion is softened. Stir in corn and salt. Cover and cook 10 to 15 minutes, stirring occasionally, until corn is tender. Stir in cheese. 6 SERVINGS; 160 CALORIES PER SERVING. To Microwave: Mix corn, 2 tablespoons water, the margarine, onion, chili and salt in 2-quart microwavable casserole. Cover tightly and microwave on high 6 to 9 minutes. stirring after 3 minutes, until corn is tender. Stir in cheese. egetables in butter until soft; add flour and seasonings- stir well- add water and tomato sauce and tomatoes. Cook to boiling. Add shrimp and cook 5 minutes longer. Serve over rice. Notes ********** RECIPE ENDS **** Salt to taste Chopped fresh thyme or cilantro Melt 2 Tbsp. butter in a large saucepan. Add onion and garlic and cook over medium heat, stirring often until soft, 7 to 8 minutes. Transfer to a blender and add corn kernels, water and cornstarch. Blend until smooth. Melt remaining butter in same pan. Add puree, and cook over medium heat, stirring constantly, until mixture thickens, 3 to 4 minutes. Add milk and heat to a simmer. Cover partially and simmer 15 minutes, stirring often. Strain soup, pressing on solids to remove as mush liquid from the corn as possible. Return strained mixture to pan, and add crab, cream, poblano chilies, chipotle chili and salt. Heat to a simmer. Serve hot, garnished with thyme or cilantro. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with *NOTE: Make certain that you use a pot marigold (Calendula) rather than an African marigold (Tagetes). This is an excellent supper dish, which children will enjoy. Serve the fritters with a hot green vegetable or salad and brown bread and butter. Put the sweetcorn in a bowl and pour over the cream. Sift in the flour and baking powder (soda) and season to taste. Stir in the marigold petals. Set a large, heavy frying pan over high heat and pour in the oil. Drop spoonfuls of the fritter mixture into the oil and fry until golden on both sides, turning once. Press the mixture flat with a spatula to give a lacy effect at the edges. Cook the fritters in bunches until all the mixture is used up, adding more oil to the pan if necessary. Serve hot. 3439 Sugar 0.50c 000003 3439 (rounded) flour 1.00tb 000004 Beat all ingredients except corn, walnuts and onion in a large bowl, with an electric mixer on medium speed, until smooth. Stir in corn, walnuts, and onion. Serve with tortilla chips. Makes 4 cups of dip. 000006 3440 Egg 1.00 3440 Salt 0.75ts Mix flour, cornmeal, dry milk, baking powder and salt. Cut in shortening completely. Refrigerate in airtight container up to 1 month. 12 cups mix. *lf using self-rising flour, reduce baking powder to 2 tablespoons plus 1 1/2 teaspoons and omit salt. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bake in hot, well greased rolls pans. This will make 12 rolls. Bake in oven until light brown. Note: No temperature given. Assume a moderate oven, 350 - 400 F. Philadelpia Cream 0.00 Cheese, Creme Danica, or 0.00 Camembert (1/3 cup) 0.00 Black pepper, freshly 0.00 ground, few grains 1.00 ts Sherry, Medeira, or cognac Instructions: Combine all ingredients, beat until very smooth. Sift flour, measure, and sift with salt, baking soda, baking powder, and sugar. Combine eggs, milk, and shortening. Add dry ingredients. Beat thoroughly. Fill well-oiled corn-stick pans 2/3 full. Bake in hot oven (425 F) 20-25 minutes. 12 servings. The Household Searchlight - 1941 d 15019 Cucumber 2.00sm e 15019 Olive oil Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. 5 CUPS STUFFING; 395 CALORIES PER 1/2 CUP. g 15019 Tomato juice 3.00c h 15019 (salt) 0.00 i 15019 Ca Sift dry ingredients together. Blend in egg, milk and oil. j 15020 Unflavored gelatin 1.50ts a 15020 Cold water 0.25c b 15020 Milk 2.00c c 1 Saute onion in butter until golden brown. Add broth and potato and simmer until potato is tender. Add corn and milk, blend well. Season with salt and pepper. Bring to a boil. Remove from heat. Stir some of chowder into egg. Add mixture to sauce pan and blend well. Simmer until heated through. Serve. b f 15020 Garlic cloves; minced 2.00 g Preheat oven to 450 degrees. Grease a large black iron skillet and place in oven to heat. Measure cornmeal and soda into a bowl; add melted shortening and buttermilk. Beat thoroughly to blend. Dip hands into bowl of cool water and shape mixture into golf-ball-size rounds; pull fingers across the top to shape into disks, leaving ridges on top. Place in hot skillet and bake about 25 minutes, or until dark brown and crusty. 5.50c c Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. f 15021 Drops food coloring 2.00 Combine the cornmeal, flour, sugar, mustard, baking powder and salt, mixing well. Add the milk, egg and shortening, mixing until very smooth. Pour the mixture into a tall glass. Put the frankfurters on sticks. Dip them into the cornmeal batter to coat them evenly. Deep fry in oil heated to 375 degrees until golden brown, about two minutes. Drain on paper towels. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Add a small amount of oil into saucepan and brown the chopped pork. Add the water and simmer 10-15 minutes. Add corn, salt and pepper and simmer 10 minutes longer. Remove from heat and gently stir in the beaten egg. Serve piping hot. tb Capers 0.00 Lettuce leaves 0.00 Lime slices, thin 1.00 tb Green onion tops, minced 0.00 --------- CREME FRAICHE --------- 1.00 c Whipping cream 4.50 ts Butte Sift together dry ingredients. Mix together corn and egg. Add dry ingredients. Stir slowly. Heat oil in large skillet over medium heat. Drop batter by tablespoonfuls into hot oil, one layer at a time. Fry about 2 minutes on each side until golden brown. Drain on absorbent paper, and dust with powdered sugar if desired. Makes 16 fritters. John P. Elberti ly, at least 6 hours. (Can be prepared 1 day ahead. Combine dry ingredients; blend in milk and oil. Spoon into lightly greased 9" X 5" loaf pan. Let stand 10 minutes. Bake at 375 degrees for 35-40 mins; let cool 5 mins before removing from pan. William LaViolette Top with shrimp. Garnish with lime slices and 1 tablespoon green onion. Serve immediately. CREME FRAICHE: Combine cream and buttermilk in small jar. Grease 12 2 1/2-inch muffin cups. Heat oven to 425 degrees F. Sift flour, baking powder, sugar and salt into medium-sized bowl. Add cornmeal and stir to mix well. In small bowl, beat eggs with fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are mositened. Batter will be lumpy. Drop batter from a tablespoon into the prepared muffin cups, filling each cup 1/2 to 2/3rds full. Bake 15 to 20 minutes, or until golden brown. Remove and serve hot with butter, bacon and eggs. 11883 Sugar 0.33c c 11883 Almond extract 0.25ts d 11884 Butter 3.00tb a 11884 Flour 3.00tb In a small bowl sift together flour, 1/3 c of yellow cornmeal, sugar, baking powder, and salt. Make a well in the center of the dry ingredients. Stir together beaten egg, milk and cooking oil. Add all at once to the dry ingredients, stirring just till moistened. Line four 6-oz custard cups with paper baking cups. Fill 2/3rds full. Sprinkle a little additional cornmeal atop muffins. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till done, rearranging twice. (When done, the surface may appear moist but a wooden pick inserted near the center should come out clean. ) nd extract 0.50ts g 11884 Egg whites 6.00 h 11884 Salt 1.00pn i 11884 Cream of tartar Cream shortening and sugar. Add eggs beaten, milk. Sift corn meal, flour together with baking powder and salt. Bake about 20 minutes. Note: Temperature not give, assume a moderate 350 - 400 F. oven. nutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix cornstarch with 2T water to make a smooth paste. Add to #2 can of cream style corn (2-3 ears of fresh corn may be used when available). Beat eggs and add 3 c canned milk, 1T sugar, and salt to taste. eat together and add to corn mixture. Pour into greased casserole or flat pan. Bake in slow (300 degree) oven until consistency of custard, 50-60 minutes, until knife comes out clean when inserted. Leslie M. Smith inapple Chunks 2.00 Small Zucchini, Sliced Instruc Heat the oven to 300 F. Place a heavy baking sheet on the lower rack of the oven. Butter a 1-quart baking or souffle dish and sprinkle with the bread crumbs. Set aside. Put the corn and milk into a food processor and process for 10 to 15 seconds or until reduced to a textured puree. Beat the butter until creamy and gradually add the corn and the eggs, one by one, beating after each addition. Add the sugar and salt. Pour the mixture into the prepared dish and bake until the mixture is firmly set and beginning to brown around the edges - about 35 minutes. Either serve from the dish or carefully unmold onto a serving dish. * Starchy field corn works best, ears of corn left intact that have been picked a few days earlier, for the starches to heighten, can be used. The Art of Mexican Cooking From the collection of Jim Vorheis Refrigerate leftovers. Notes ********** RECIPE ENDS ******** 11875 PASTRY ---- Cover and refrigerate at least 1 hour. Spread each ear of corn with 1 tablespoon of herb butter. Wrap each ear in foil. Roast corn on barbeque or broil 4 inches from heat 30 min or till kernels are tender. Unwrap, detach husks and spread with remaining butter. d 2.50lb a 11876 Flour 0.75c b 11876 in 2-quart saucepan, over low heat, combine all ingredients except carrot. Cook about 5 minutes until sugar is dissolved. Add carrot; cool, then chill. 1.00tb d 11876 Almonds; ground 0.75c e 11876 White bread crumbs 1.00c f Heat the oven to 350 degrees F. Butter a 1-quart souffle dish or casserole. Heat the margarine in a 2-quart saucepan over low heat until melted. Stir in the flour, sugar, cumin, nutmeg, and red pepper. Cook over low heat, stirring constantly, until the mixture is smooth and bubbly. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. Beat the egg yolks slightly in a medium bowl. Stir at least half of the hot mixture gradually into the egg yolks. Stir the hot mixture back into the saucepan. Boil and stir for 1 minute. Remove from the heat and stir in the onion, chiles, and corn. Beat the egg whites in another medium bowl on high speed, on an electric mixer, until stiff. Stir about 1/4 of the egg whites into the corn mixture. Fold the corn mixture into the remaining egg whites. Carefully pour the mixture into the souffle dish. Bake uncovered until a knife inserted in the center comes out clean, about 50 minutes. Prepare the Green Chile Cheese Sauce. Serve the souffle with the sauce when souffle is done. GREEN CHILE CHEESE SAUCE: Heat all the ingredients over low heat, stirring constantly, until the cheese is melted. oles Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grate the corn off six ears. Cover this with cold water and bring to a boil cooking about 3/4 hour. Cut the corn from the other six ears and combine with the grated corn. Mash the egg yolks and mix with the flour and butter. Slowly add the water in which the cobs have cooked and mix well. Add corn and the parsley and, if mixture is too thick, add enough milk to make of right consistency. Bring to a boil and cook for 5 minutes. t. Turn into grea *if using self-rising flour Decrease baking powder to 1 ts And omit salt. Native Americans taught settlers to parch corn, mix it with boiling. Heat oven to 450 degrees. Grease corn stick pans. Mix all ingredients. Beat vigorously 30 seconds. Fill pans about 7/8 full. Bake 12 to 15 minutes or until golden brown. Serve warm. 18 CORN STICKS; 65 CALORIES PER CORN STICK. and pepper lightly. Cover and continue to simmer until chicken is done, ab Set the oven control to broil. Cut the chiles lengthwise into halves and carefully remove ALL the seeds. Place the cut sides down on the rack in the broiler and broil with the skin side up about 4 inches from the heat until the skin blisters on the peppers. Place the chiles in a plastic bag for 15 minutes and then carefully remove as much skin as possible. Heat the oven to 375 degrees F. Beat the eggs in a medium bowl until thick and lemon colored, about 4 minutes. Stir in the remaining ingredients. Place the chiles in a greased rectangular baking dish, 13 X 13 X 2-inches. Spoon about 1/4 cup of the corn mixture into each chile half. Cover and bake until corn mixture is hot, about 25 minutes. Combine ingredients for seasoning sauce in a small bowl; mix well and add to wok. Bring to a boil. Add chicken to boiling sauce. * drained, or 1 1/2 cups of another cooked or canned vegetable If desired, set aside some corn and green onion for a garnish. In a med mixing bowl stir together eggs, milk, salt and pepper. Stir in remaining corn and green onions. Spray 2 individ 12 oz casseroles with Pam. Divide egg mixture between casseroles. Bake, uncovered, in a 325 deg F oven for 25 minutes. In a small mixing bowl stir together bread crumbs, Parmesan cheese, and margarine. Sprinkle atop casseroles. Bake, uncovered, for 15 minutes more or till a knife inserted near the center comes out clean. Garnish with reserved corn and green onions, if desired. ************************************************************* Per serving: 348 calories, 18 g fat, 43 g carbohydrates, 14 g fat, 282 mg cholesterol, 628 mg sodium, 627 mg potassium. x#ZgBx Sift flour, measure, and sift with sugar, salt, baking soda, and baking powder. Add corn-meal. combine with egg, shortening, and milk. Turn onto lightly floured board. Pat into sheet 1/2 inch thick. Cut as for cookies. Brush tops with melted butter, and fold half over. Place on well-oiled baking sheet. Bake in hot oven (450 F) 10 minutes. 8 servings. Helen King, Mishawaka, IN. "Corn flour provides an extra special sweetness for these crackers. Millet gives them their incomparable texture. Corn-Millet Circles are great with sharp Cheddar cheese or a rich pate. 325~F. 25 to 30 minutes Preheat the oven to 325~F. Mix the flours, millet, salt, and sugar together in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8-inch thickness. Using a 2-inch round cookie-cutter or the rim of a small glass, cut out circular crackers. Place them on an ungreased baking sheet. Prick each in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned, turning the crackers over half-way through. Cool on a rack. Yield: 40-50. ding to package instructions. Set aside. Buy husked or unhusked corn with full kernels (pull back some of the husk to see what you're actually buying). Husk corn, if necessary, then fully immerse corn in a pot of boiling water. If corn is too long for the pot, break corn in half (or buy a larger pot). Cook until kernels are just turning soft (test by poking a fork into the corn). Serve with salt, pepper, and butter to spread on corn. Ingredients: ********** RECIPE ENDS ******** 23608 This is what Southerners eat with turkey. Make broth by cooking turkey giblets and neck in water with onion, celery tops, salt and pepper to taste. Mix cornbread, loaf bread, onions, celery, pecans and seasonings. Add well beaten eggs and enough broth to make a very moist mixture. (You don't want it to dry out in baking. ) Add some of the cooking juices from the turkeky, including a small amount of fat, to supplement broth and heighten flavor. Bake at 350 degrees for 25-30 minutes. Chili Low Mix all and pour into greased pie pan. Bake at 400 for about 30 minutes. Makes the best corn bread I've ever had. -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15010 Garden Relish 23614 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sa This recipe is 'supposedly' from GREENWALD'S SUPER DELICATESSEN, Louisville, KY. It was in LOVE AND KNISHES; Sara Kasdan; 195 6. Sara says it comes from a 'hamish' deli; (very homelike) in a poor neighobrhood. Doubtful it still exists. And my copy of the book is on its way out too!!! OK here goes. Place brisket in a large stoneware crock and cover completely with water. Add remaining ingredients, stirring to distribute them evenly (I would add more garlic and more peppercorns; never enough in the mix) Let it stand at room temp for 4 days. place in the fridge for 16 days. Remove from the crock and place in a large kettle. Cover with boiling water and boil for 1 1/2 hours. Turn off heat and let stand in water in which it has cooked for at least 2 hours. Remove meat to another deep kettle. Place in sink and let cold waater run into the kettle (not directly ON the meat) for 1 hour. (this seals the meat juices) Remove brisket from the water and refrigerate unntil ready to use. If you serve hot; steanm. do NOT boil. Well let me add that she quotes Mr. Greenwald. "You have to be crazy to go to all this trouble when you can buy at Greenwald's fancy new delicatessen. " Mr. Greenwald is right. you HAVE TO BE CRAZY; but if you can't get it any other way. this sounds KOSHER to me. Perhaps one of our great Kosher cooks can come up with a more modern method, !!! Oh yes, the deli moved after WWII to the Highland section. a fancy, 'shmancy' neighborhood. The addition of potatoes, turnips and carrots makes this a New England. Place beef brisket in Dutch oven. Add enough cold water just to cover beef. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beef is tender. Remove to warm platter; keep warm. Skim fat from broth. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered 15 minutes. 6 SERVINGS; 250 CALORIES PER SERVING. at :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 1 Mix all ingredients and let stand overnight in refrigerator or for at least 12 hours. Cover with buttered crumbs and pour into a large casserole. Bake 1 1/2 hours at 350 degrees. live oil 0.25 c Lemon juice, fresh 1.00 T Parsley, chopped 1.00 T Basil, fresh, chopped 1.00 T Dill, fresh, chopped 0.50 t Salt 0.25 t Pepper 1.50 lb Fettuccine, or flat noodle** Instructi "This widely known Cornell bread (developed at Cornell University, we understand) is high in protein with its nutritionally enriched combination of flours. " Add all ingredients in the order listed, select white bread, and push "Start. " cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Beat egg whites until stiff and dry. Fold in sugar gradually. Add:vanilla, coconut, cornflakes and nuts. Drop by teaspoon fulls onto well greased cookiesheet. Bake in 325 defrees F oven until light brown. Out of Family Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown, NY 315-786-1120 Notes ********** RECIPE ENDS ******** 9684 Parsley, fresh, finely 1.00c Split hens, rinse and pat dry. In a 7 x 11 baking dish, combine rhe rice mix with water and butter, according to amt on pkg. Cook on HI about 1 min. Stir in rice, cover and cook 2 mins. Arrang hen halves, skin down, on top of rice, cover and cook on HI, 10 mins, turning often. Drain peaches, reserving 2 T of juice. Combine with 1 T butter, honey, dry mustard and curry powder in small bowl. Cook ubncovered until bubbly, 45 secs. Lift out hen halves, stir rice well,, and return to dish with skin sides up. Brush skin well with honey mixture. Cook 10 mins longer. Arrange peach halves around hens, brush with honey mixture, cook 45 seconds longer. Sprinkle with paprika. Stand covered 5 mins. For 1 hen, make appropriate changes in cooking time. 9685 Grated Parmesan 0.25c 9685 Garlic clove, minced 1.00 Cornish hens are a compact crossbreed of Cornish game cocks and Plymouth. Heat oven to 350 degrees. Place hens, breast sides up, on rack in shallow roasting pan. Brush with margarine. Roast uncovered 30 minutes. Prepare Glazed Oranges (below). Mix remaining ingredients. Roast hens uncovered about 45 minutes longer, brushing occasionally with orange juice mixture, until juices runs clear. Cut each hen in half along backbone from tail to neck with kitchen scissors. Serve with Glazed Oranges. 6 SERVINGS; 365 CALORIES PER SERVING. TO GRILL: Cut hens lengthwise in half before grilling. Cover and grill hens, bone sides down, 5 to 6 inches from medium coals 60 to 70 minutes, turning and brushing with orange juice mixture, until juices run clear. GLAZED ORANGESCut ends off oranges. Cut each orange into 1/8-inch slices. Heat margarine in 12-inch skillet over medium heat until melted. Stir in corn syrup and honey. Heat to boiling. Add oranges; reduce heat. Simmer uncovered about 25 minutes, spooning sauce frequently over oranges, until oranges are tender and glazed. Rice Serves :2 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 WASH THE HENS AND ARRANGE IN A SMALL ROASTING PAN. IN A SAUCEPAN, COMBINE THE APPLE JUICE, CINNAMON, AND CORNSTARCH. MIX UNTIL SMOOTH. ADD THE LEMON SLICES. COOK AND STIR THE APPLE-JUICE MIXTURE OVER MEDIUM HEAT UNTIL THE MIXTURE THICKENS. BRUSH THIS GLAZE OVER THE HENS. ROAST THE HENS IN A 375 F. OVEN FOR 1 HOUR, OR UNTIL THEY ARE FORK TENDER, BASTING WITH ADDITIONAL SAUCE SEVERAL TIMES DURING COOKING. CUT THE HENS IN HALF AND SERVE. Deveined 2.00 tb Thinly Sl Remove Giblets From Hens; Discard. Rinse Hens Under Cold, Running water & Pat Dry. Remove Skin & Trim Excess Fat. Split Hens in Half lengthwise. Place Hens, Meaty Side Up On A Rack in A Roasting Pan. Combine Brandy, Apple Juice, Paprika in A Bowl. Stir Well. Brush Hens With Mixture. Bake At 350 Degrees For 1 Hour OR Until Juices Run Clear, Basting Every 15 Min. Serve With Rasin-Rice Pilaf. Garnish With Carrot Curls & Strips & mmer 40 Min. OR Until Rice I * Cut in half lengthwise Wash hens and pat dry. Mix together rum, lime juice, honey, garlic, and salt. Rub mixture all over hens and marinate at least 30 minutes. Coarsely crush coriander seeds and peppercorns together with a mortar and pestle. Remove hens from marinade, reserving the marinade. Press crushed coriander seeds and peppercorns into skin side of hens. Grill over hot coals for 20 - 25 minutes, turning frequently and basting with reserved marinade. Saute 4 Min. * Used to brush the pastry - quantity as needed. ** 2 small carrots, finely chopped, may be substituted for the turnip. SHORTCRUST PASTRY Sift the flour and salt into a mixing bowl. Cut the butter and lard into small pieces. Using your fingertips, rub in the fat until the mixture resembles fine breadcrumbs. Stir in the sugar. Mix the egg yolk with the water and pour into the flour. Mix quickly with a palette knife or fork until it forms a dough. Knead the pastry lightly until it is smooth and has no cracks. Wrap it in waxed paper and chill in the refrigerator for at least 30 minutes. PASTIES Remove any skin or gristle from the meat and chop it into very small cubes. Mix it with the vegetables and season generously with salt and pepper. Roll out the pastry until it is approximately 1/4" thick. Cut it into four 6 inch rounds, using a plate or saucer to measure each circle. Lay the rounds on a flat surface and place an equal amount of the meat mixture in the middle of each round in the shape of a little sausage. Brush the rim of each pasty with the milk and beaten egg mixture. Bring the sides of the pastry up to meet in the middle over the filling forming a plump half moon . Pinch the edges together and shape each pasty into an oval mound. Make two splitsin either side of the crest so that steam can escape while the pasty is cooking. Put the pasties on a greased baking sheet and brush the outsides with the milk/egg mixture. Bake for 20 minutes at 400 F. Reduce the heat to 350 F and bake for 40 minutes longer. Remove the pasties from the oven and serv warm. BTW, "Pasty rhymes with Patsy, not with tasty. 1.00pk e 15013 Garlic Powder 0.25ts f 15013 Dried Basil 1.50ts g 15013 Fresh Green Bea Scrub & peel potatoes if you like. Quarter them & place in a pot. Cover with water. Bring to a boil & remove from heat. Heat 2 tb oil in a roasting pan. Add onions & fry quickly for a couple of minutes. Baste each potato well. Half fill the pan with water that cooked the potatoes. Sprinkle with salt & pepper. Cover & roast at 350F for 45 minutes. Remove the lid & roast for a further 15 minutes or until the water has evaporated. Serve with your favourite roast. Adapted by Mark Satterly from a traditional recipe Artichokes (3/4 Lb. Each.) 0.00 Lemon Wedges 1.50 c Water 0.50 lb Unpeeled Medium Shrimp 1.00 (8 Oz.)Carton Plain Yogurt 2.00 tb Minced Fresh Dillweed 2.00 tb Dijon Mustard 0.50 ts Grated Lemon Rind 0.12 ts Pepper 0.00 Minced Fresh Dillweed 0.00 (Optinal) Instructions: Wash Artichokes. Guava Jelly or Apricot-Pineapple preserves Preheat oven to 350 degrees. Combine all-purpose flour, cornmeal, ground cinnamon, nutmeg and salt in medium bowl. Using electric mixer, beat unsalted butter and brown sugar in large bowl until fluffy. Mix in egg yolk and vanilla extract. Mix in dry ingredients. Form dough into 1-inch balls. Arrange on ungreased baking sheet, spacing 1 1/2 inches apart. Make depression in center of each using thumb or handle of wooden spoon. Bake 10 minutes. Fill depressions with jelly. Continue baking until bottoms of cookies are brown, about 10 minutes. Cool on rack. (Can prepared 1 week ahead. Refrigerate in airtight container. ) d Shrimp. Reduce Heat & Cook 3 Min. Drain Well & Rinse With Cold Water. Chill. Peel &Devein Shrimp; Set Aside. *if using self-rising flour omit The 1 teaspoon salt Mix flour and cornmeal. Make a well in center of flour. Mix in egg yolks, egg and 1 teaspoon salt thoroughly. Mix in 1/3 to 1/2 cup water, 1 tablespoon at a time, until dough is stiff but easy to roll. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. Cut crosswise into 1/8-inch strips for narrow noodles, 1/4-inch strips for wide noodles. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Unfold strips and place in single layer on towels about 2 hours or until stiff and dry. Break strips into smaller pieces. Heat 3 quarts water to boiling. Stir in 1/4 teaspoon salt and the noodles. Cook 5 to 7 minutes or until almost tender; drain. (To cook half of the noodles, use 2 quarts of water. ) 8 SERVINGS (ABOUT 1/2 CUP EACH); 120 CALORIES PER SERVING. 15011 Rice Fresh herbs are essential to the flavor. Preheat oven to 375 degrees. Season chops with salt and brown lightly in 2 tbs. butter in a saute pan. Remove and reserve drippings. Add remaining butter to the pan, melt, and add onions. Cover and simmer over low heat for 10 minutes, or until clear and mushy. In the same pan, add the raw potatoes and season with salt, thyme, garlic and bouquet garni. Remove potatoes and onions from pan, reserving drippings in pan. Combine drippings from onions and from chops in pan and cook until thickened and light brown. Add consomme and wine, stirring. Dissolve drippings over medium heat and remove from stove. In a baking/serving dish, put a layer of onions and potatoes, then a layer of chops. Alternate until all are used. Add liquid from saute pan. Bring to a boil over medium heat and then finish in oven for 45 mins, or until browned. reen Giant 2.00 k Pour one quart of sour milk heated to lukewarm into a cheesecloth bag. Pour one quart of warm water over this, and after this has drained through, repeat twice. Tie bag and let drip until the "whey is all. " Serve with either sweet or sour cream and seasoning to taste. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter and cheese until thoroughly blended. Sift flour, measure, and sift with sugar, baking powder, and salt. Add gradually to first mixture. Form into a loaf. Chill overnight. Slice thin. Place on slightly oiled baking sheet. Bake in moderate oven (400 F) 10 minutes, or until delicate brown. 40 servings. Drake, Brooklyn, N. Salt 8.00 Eggs 2.00 tb Flour 0.25 ts Salt 0.25 ts MSG (optional) 6.00 Mix the cucumber, green onion, and radishes together then blend in the cottage cheese and sour cream. Add the celery salt and pepper blending all of the ingredients well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pita Bread Triangles, Potato Skins, Seafood, Turnips, Bok Choy e. Then add the green peas. Mix well. Remove and place in a bowl. Beat egg, add cottage cheese and mix thoroughly. Stir in milk and sifted dry ingredients. Drop by teaspoonfuls in deep fat in skillet at 375 F. Fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper. Makes 10 fritters. well. 3) Heat the pan very hot. Put 6 tablespoons of oil in pan and then pour in the egg paste. Fry over low heat until almost stiff. Yield 12 servings - 1/2 C ea. Each serving may be exchanged for: 1 Bread, 1 Low-Fat Meat Parsley sprigs (optional) Combine carrots, onion and margarine in non-stick skillet; cook on medium heat until tender. Add mushrooms and cook 5 minutes; set aside Combine remaining ingredients, except parsley, in large bowl; stir in cooked vegetables. Turn mixture into nonstick 2 Qt. casserole. Cover and bake at 350 for 30 minutes or until bubbly. Garnish with parsley before serving, if desired. Preheat Oven To 350 F. Combine Cottage Cheese, Egg Substitute & Flour. Add Cheese. Add Spinach in Chunks Along With Salt. Place in Baking Dish & Bake Uncovered 60 Min. Fat 5. Chol. 8932 Water 0.00 8932 Finely sliced fresh ginger, 1.00tb Beat eggs with salt and pepper just enough to blend yolks and whites. In an 8" skillet,melt butter and twirl to coat bottom of skillet;add eggs to hot butter and cook over moderately low heat,lifting eggs from bottom with a large spoon as they set. When almost set,shut off heat,fold in cottage and cheddar cheese. Serve at once. Makes 2 servings. 8933 Brandy 1.00tb *Note: Weight of pork is after trimming away bones, rind and excess fat. Mince the meats fairly finely, grate the carrot and chop the onion and green pepper very finely. Mix all the ingredients very thoroughly with your hands and season well with salt and pepper. Fry a small nugget to check seasoning and adjust to taste. Oil a 2 lb loaf tin, line with greaseproof paper and oil again. Pack the mixture into the tin. Press it down well, dome the top of the meat nicely and press 2 or 3 bay leaves on top. Cover the tin with foil. Stand it in a roasting pan and pour in enough boiling water to come halfway up the sides of the loaf tin. Bake at 350 F (180 C) gas mark 4 for 1 hour. Reduce temperature to 325 F (160 C) gas mark 3, remove foil lid and bake for a further 30 minutes. Cool the cooked meatloaf for 30 minutes, then tilt the tin and pour off the juices. Set aside in a cold place overnight before serving to allow flavours to blend and mature. y :-1.00 Mono :-1.00 Oven Temp:0 Combine 40% Bran Flakes and boiling water in bowl. Let stand 10 minutes. Sift together flour, baking soda and salt; set aside. Cream together shortening and sugar in large mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Stir in Bran Flakes mixture and all-bran into creamed mixture. Add dry ingredients alternately with butter/sour milk to creamed mixture, mixing just enough to moisten. Spoon batter into well-greased 1 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 25 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored for a few days in the refrigerator. Bake as directed. Repeat Procedure With Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. Melt butter in skillet large enough to hold chicken in one layer. Add onion, carrot green pepper, garlic and cook until tender, about 5 minutes. Transfer to saucepan. Add oil to skillet. Combine flour, salt and pepper in bowl. Roll chicken in flour mixture, cook in hot oil until nicely browned. Drain off any excess oil. Add tomatoes, their liquid, stock and curry powder to sauce with cooked vegetables. Bring to boil over medium heat. Pour over chicken and simmer for 15 minutes. Stir in coconut and raisins; simmer for 5 minutes longer. Test chicken for doneness, check seasoning. Arrange chicken in serving bowl. Garnish with almonds and parsley. Serve with boiled rice. OR Until Lobster Is Done, Stirring Constantly. (Fat 5. 6, Chol. 87) Mix the dill and lemon juice together to soften the dill. Blend in all of the other ingredients until almost smooth. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Red Cabbage, Broccoli, Zucchini, Tomatoes, String Beans, Cocktail Rye Bread, Seafood, Apples, Nectarines Season chops with salt and pepper. heat oil in saucepan wide enough to hold all chops in a single layer. Brown on both sides. Spoon off any melted fat and add enough water to cover chops. Bring to a boil and add parsley, bay leaf, peppercorns, thyme and rosemary enclosed in cheesecloth. Lower heat and simmer. Meanwhile, peel potatoes and shape into bite sized rounds. Chop trimmings from potatoes into small pieces. Add potatoes, trimmings, cabbage, onion, well-rinsed leek, white onions and celery to chops and liquid. Simmer 20 minutes then add peas. Add a little more water if needed during cooking. Simmer 10 minutes more or until potatoes are tender. Correct seasoning. Garnish with parsley and serve. Put cream in large shallow baking dish. Break eggs into cream,taking care not to break yolks. Sprinkle with cheese,parsley,pepper,onion and paprika. Bake 10 minutes @ 350 degrees or until whites are cooked. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut the meat into 1/2-inch thick slices. Pound the meat with a spiked meat mallet to tenderize. Cut each slice crosswise into 3 pieces. Place in a large bowl. Cover with water and add the salt and vinegar. Marinate for 2 hours. Combine the flour and pepper in a plastic bag and add the meat, (do not pat dry) 1 piece at a time, shaking to coat thoroughly. Heat the oil in the deep fryer or deep large skillet, over medium heat, to 350 degrees. Add the meat in batches (do not crowd) and fry until light brown, about 30 seconds per side. Drain the meat on paper towels and place it on a heated platter that has been tented with foil. For the gravy, pour off all but 2 Tbls of the oil in the skillet, leaving the browned bits. Heat over medium heat and add the flour, stirring and scraping up all of the browned bits for 3 minutes. Remove from the heat and gradually whisk in the milk. Stir in the salt and continue to whisk until thickened, about 1 minute. Serve over the steaks and garnish with parsley just before serving. pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring oc Trim visible fat from meat and cut into 4 equal serving pieces. Pound steak with a mallet to tenderize it. Mix flour,salt,and pepper in a shallow,wide bowl and dredge each piece of meat in it,coating well on both sides. Heat grease or oil until hot but not smoking in a heavy,wide skillet with a lid. Brown the meat pieces on both sides,turn heat down a bit,cover and let steak fry like chicken for 15 to 20 minutes,until done. Remove cover and let steak crisp for about 5 minutes. Take steak from the pan and drain. Leave about 2 tables. of drippings and all the browned flecks of crust in the pan. Turn the heat a bit lower,sprinkle flour into the drippings and stir to keep from lumping while it browns. Slowly add milk,stirring. Let it cook until thick,about 3 to 5 minutes. Taste and add seasoning,if needed. Serve gravy on the side. Makes 4 servings. 8182 Salt 0.00 In a large bowl with electric mixer at medium speed, beat butter and sugar until light and fluffy. In medium size bowl, combine remaining ingredients; mix well. With mixer at low speed, add flour mixture and 1/3 cup water to butter mixture, alternating flour and water, and beginning and ending with flour mixture; beat only until just blended. If dough is too stiff, beat in up to 3 tablespoons additional water. Shape dough into ball; wrap in plastic wrap; refrigerate at least 1 hour or up to 24 hours. Shape and bake in individual recipes. lash of Vanilla 0.00 8183 Peanut Butter 0.50c 8183 Oatmeal 2.00c 8184 Semi-sweet chocolate pieces 12.00oz Servings: Makes about 3 lbs In a large bowl, combine the pork and veal. Mix the wine, brandy and oil with salt and pepper to taste, and pour the mixture over the meats. Scatter the onions and garlic on top. Cover the bowl tightly and refrigerate it for at least 24 hours. Preheat the oven to 375-F. Discard the onions, but put the garlic through a press and knead it into the meats together with the wine mixture. Break off a small piece of meat and fry it in a lightly oiled skillet over moderate heat for 3 or 4 minutes, or until its juices run clear, without a trace of pink. Taste the piece and, if you like, add more garlic, salt and pepper. (Pork is unsafe to eat uncooked; do not taste the meats raw. ) Slightly overlapping the slices, line the bottom and sides of a 2-quart terrine mold or a 7 1/2 x 3 1/2 x 2 1/2 inch loaf pan with the fatback. Pack the meat mixture into the mold, and arrange the remaining slices of fatback on top of it. Fit foil over the mold, or cover the meat mixture with foil and a lid. To let steam escape, pierce a hole in the foil with a skewer. If you are using a lid, insert the skewer through its hole to puncture the foil. Set the mold on a rack in a large pan or dish. Place them all in the oven, and pour enough almost-boiling water into the pan to cover 2/3 of the mold. Bake for 2 hours or until the pate shrinks slightly from the sides of the mold and the surrounding fat and juices are a clear yellowish white with no traces of pink. Or insert a meat thermometer; it should register 160-F when the pate is done. Take the pate from the oven, but leave the foil in place. Set the pate on a rack to cool to room temperature. Then put another pan with a heavy can or weights inside it, or even a brick, on top of the pate to compact the meats. Chill the pate thoroughly (overnight is best) with the weights in place. Before serving, cut the cornichon into a fan shape, slicing lengthwise through the pickle 4 or 5 times to within 1/2 inch of one end. Spread the slices into a fan, and garnish the pate with it. Bring broth and kombu to a simmer in the wok or skillet. Remove and discard kombu if used. Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table. Servings: 8 1. Preheat the oven to 425F. Heat the butter in a heavy skillet and add the shallots. Cook briefly, stirring. Add the liver and sprinkle with the thyme and bay leaf. Cook about 2 minutes, stirring occasionally. Put the veal in a food processor or blender and blend it slightly finer than store-bought hamburger. Empty the veal into a mixing bowl. Put the pork in the food processor or blender and blend it a little coarser than store-bought hamburger. Add the pork to the veal. Put the liver mixture in the food processor or blender and blend it as finely as possible. Pour and scrape it into the bowl with the pork and veal. Add the ham and pistachios. Add the allspice, cloves, nutmeg, cumin, cinnamon, cayenne, wine, salt and pepper and blend well with your fingers. To test the mixture for seasoning, shape a small portion into a patty and cook it, turning once, in a nonstick sillet until cook through. Taste the patty and add more seasonings as desired. Pack the mixture in a 5- or 6-cup loaf pan. Smooth the top, rounding it slightly. Place the bacon slices on top. Cover tightly with foil and place the pan in a heatproof baking dish. Set the dish on the stove and pour in boiling water around the loaf pan. Bring the water to a boil. Place the pan in the water bath in the oven and bake 45 minutes or to an internal temperature of 150F. Remove the pan from the oven and let stand until ready to serve. The pate' is excellent hot or cold. Cut it crosswise into slices and serve. Yield: 6 to 10 servings. Recipe from "Cuisine Rapide" by Pierre Franey and Bryan Miller. Serves :4 KeyWords :American Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350. Cream shortening, sugar, and eggs. Stir in pumpkin and water. Mix together flour, baking powder, soda, salt, and spices. Stir dry ingredients into wet ingredients. Fold in nuts and raisins. Spoon bater into two greased and floured 9x5" loaf pans and bake for one hour, or until bread tests done with a toothpick. Yield: 2 loaves d basil leaves 2.00 tb Chopped fresh parsley Instructions: If fish fillets are large, cut into 4 serving pieces. Nutmeg, salt, white pepper Saute onion in butter in heavy skillet until onions become soft and transparent, then add garlic and cook a few minutes more. Stir in the flour and cook for about 3 minutes more--careful not to scorch! Pour the milk in and immediately wisk to blend. Add the herbs and bring to boil stirring to avoid lumps. Simmer for at least 15 minutes. Season to taste with nutmeg, salt, pepper. Before serving, whisk the egg yolks into the cream then whisk the mixture into the soup. You can substitute milk for the cream if you want a lighter soup. * This soup is an excellent base for a wide variety of soups. I like to add fresh herbs and sometimes some cheese to the soup. Chopped ham, turkey, or chicken (leftovers), or any diced begetables can make an even meatier soup. If you add pureed vegetables you might want to reduce the amount of flour to keep the soup from getting too thick. * You can saute chopped vegetables separately and add right after the milk is poured in for wonderful vegetable cream soups. Cabbage and Brussels Sprouts are two that work particularly well. e you brush the fish cutlets with oil on both sides. Grill them under moderate heat, turning once, until just cooked. Serve each cutlet with a spoonful of wine and onions on top. from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of Richard II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: Notes ********** RECIPE ENDS ******** Heat oven to 325 degrees. Cut pork ribs into serving pieces if necessary. Place ribs, meaty sides up, in ungreased rectangular pan, 13 X 9 X 2 inches. Cover and bake about 2 hours or until tender; drain. Heat remaining ingredients, stirring occasionally, until jelly is melted. Pour over ribs. Bake uncovered about 20 minutes, spooning sauce over ribs occasionally, until ribs are hot. Serve sauce over ribs. 6 SERVINGS; 455 CALORIES PER SERVING. bottom of couscous pot, steamer, or deep pot, brown meat in oil with spices, onions, and tomatoes, stirring together. Add 4 qts of water and salt or bouillon cubes. After 1 hour of cooking, add carrots, turnips, parsley, and coriander. Continue at a good boil so that liquid will reduce a little. After 2 hrs. of cooking the meat should be tender. Taste for seasoning. Pour couscous in large bowl of water and stir around. Soak 15 mins. and drain. Put in top of couscous cooker over broth with meat and vegetables. After 1 hr. of steaming, dump couscous into a large flat pan. Work well with hands mashing butter and salt and lumps, separating the couscous grains. Put coucous back in pot and let steam an additional 15 mins. It is cooked when it turns a paler tan color. Taste to check for doneness. To serve, arrange couscous in a rounded cone on a large round platter. Make a well in the center into which put the drained meat and vegetables. Spoon a little broth over it all. Serve the remainder of the broth in a bowl, as well as the optional sauces in separate bowls. Optional sauces: Hot sauce Remove 2 or 3 ladles of broth to small saucepan about 20 mins before serving and simmer with whole hot peppers. Sweet Onion and Raisin Sauce 2 lbs. sliced onions 2 small, hot fresh peppers, 1/3 c. butter 1 c raisins 2 tsp cinnamon 1 tsp pepper 1 c sugar or honey Start 1 hr. before serving. Saute onions in butter, stirring frequently, until soften and golden. add other ingredients and cook and stir, letting mixture almost burn before stirring. This gives it a dark brown color. NOTE: As you can see by the receipe, the Moroccan women are resourceful like us, they use what is on hand to make a delicious meal. This is their version of stew but served with coucous. One night I made up a batch of American Beef Stew, served it on coucous and it was great. swise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup wat Cook chilies, oil, cumin, garlic and sausage in 3-quart saucepan over medium heat about 8 minutes or until sausage is brown; drain,Add water and chicken broth. Heat to boiling. Stir in couscous, mint and pepper; reduce heat. Cover and simmer 5 minutes. Stir in tomato. Serve with chopped parsley, finely chopped garlic and lemon juice if desired. 4 SERVINGS (ABOUT 1-3/4 CUPS EACH); 405 CALORIES PER SERVING. To Microwave: Omit oil. Place chilies, cumin, garlic and sausage in 3-quart microwavable casserole. Cover tightly and microwave on high 2 minutes. Add water and chicken broth. Cover tightly and microwave on high 5 minutes. Stir in couscous, mint and pepper. Cover tightly and microwave on high 3 minutes. Stir in tomato. Let stand 5 minutes. Continue as directed. In a bowl, blend cream and cheddar cheeses. Add onion, parsley. Lea & Perrins, and salt; blend well. Shape into a ball. Chill and serve with assorted crackers, if desired. Harlequin Cheese Ball Add 2 tablespoons finely diced pimiento, 1 teaspoon prepared brown mustard, and 1 clove garlic, crushed, to basic cheese mixture. Shape into a ball. Garnish with pimiento stars, if desired. Holiday Cheese Ball Add 1 tablespoon caraway to basic cheese mixture. Shape into a ball. Chill. Sprinkle ribbons of paprika and chopped parsley around ball. Fruit and Nut Cheese Ball Add 1 can (8 1/4 ounces) crushed pineapple, well drained, and 1/3 cup finely chopped nuts to basic cheese mixture. Shape into a ball; roll in 1/3 cup finely chopped nuts. Chill. From Famous Brands Cooking With Eggs and Cheese * 1 can of each black beans and ripe olives. Drain and rinse the beans, Drain the chopped ripe olives. ** Eggs should be peeled and chopped. Mix all ingredients except cream cheese, eggs, and green onion. Cover and refrigerate at least 2 hours. Spread cream cheese on serving plate. Spoon bean mixture evenly over cream cheese. Arrange eggs on bean mixture in ring around the edge of the plate; sprinkle with green onion. Cream shortening and sugars together until light and fluffy. Stir in eggs and vanilla. Sift together flour, soda, baking powder, and salt, add to creamy mixture. Add oats, mixing well. Stir in chocolate chips and coconut. Drop by teaspoonfuls onto lightly greased cookie sheet. Bake at 350 degrees for 7-9 minutes. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown ground beef in skillet, breaking up meat with fork. Add seasonings and tomatoes; simmer 5 minutes. Stir in corn and olives. Combine cornmeal, salt and water; cook, stirring, until thick. Add pimento. Line greased, shallow 2-quart baking dish with part of cornmeal mush. Pour in beef mixture and make a border of remaining mush around edge of baking dish. Bake at 350F about 40 minutes. Sprinkle with remaining cheese and bake 5 minutes longer. + 1 Tb With a long thin, sharp knife, make slits in the meat and insert the slivers of garlic. Place the meat in a bowl, spread 1 sliced onion and the crushed garlic over the meat, and pour in the vinegar. Marinate for 6 hours at room temperature or overnight in the refrigerator, turning several times. When ready to cook, prehaeat the oven to 350 degrees F. Heat the bacon fat in a deep, heavy skillet large enough to hold the brisket. Remove the brisket from the marinade and discard the onion nd vinegar. Dry with paper towels. Brown the meat well on all sides. Remove brisket to a platter. In the fat remaining in the skillet, saute the remaining sliced onions until deeply browned. Pour in 1/2 cup coffee. Bring to a boil, stirring and scraping the bottom of the skillet to loosen the browned bits. Spread the onions and liquid from the skillet in a shallow baking dish. Place the brisket on the onions. Season with salt and freshly ground pepper to taste. Pour in the remaining coffee and water. Cover tightly with foil and place in oven for 1/2 hour. Turn the oven down to 250 degrees F. and bake for an additional 2 hours or until meat is very tender. Slice the brisket thinly against the grain. Skim the fat from the pan liquid. Return the meat slices to the pan. Serve at once or refrigerate for later use. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoon Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. M Neal, Plas Fron Deg, Church Walks, Llanduduno. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan Line baking sheet with parchment. Combine crab, 1 c green onions and avocado in large bowl. Mix eggs, salsa and salt; add to crab. Mix in breadcrumbs. Form mixture into 1 1/2 inch balls. Place on prepared sheet. Cover with plastic and refrigerate 3 hours. (Can be prepared one day ahead and frozen. Do not thaw before cooking. ) Preheat oven to lowest setting. Line another baking sheet with paper towels. Pour oil into large skillet to depth of 3 inches. Heat to 350 degrees. Dust fritters with flour. Carefully ad to oil in batches (do not crowd) and cook until golden brown, about 2 minutes per side for refrigerated fritters and about 3 minutes per side for frozen. Drain on paper towels. Transfer to prepared sheet and keep warm in oven until all are cooked. Garnish with green onion slivers and serve immediately. From Bon Appetit, Nov '8 6. Makes 4 dozen ol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. pepper 1.00 Bay leaf 1.00 lb Crab/firm white fish cubed 1.00 lb Shrimp 6.00 Scallops/clams in the shell Instructions: Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Dijon Sauce (recipe below) Combine the oil, lemon juice, tarragon, shallots and salt. Toss with the crab. Place in a covered container and refrigerate for several hours to let flavors blend. To serve, place an asparagus spear-half on each leaf of endive. Top with approximately 2-3 teaspoons Dijon Sauce and sprinkle with crab. Dijon Sauce: 2 egg yolks, room temperature 1 tablespoon rice wine vinegar 2 teaspoons fresh lemon juice 5 teaspoons Dijon mustard 1/2 teaspoon sugar 1/4 teaspoon slat 1 Dash of white pepper 1/2 cup vegetable oil 1/2 cup Creme Fraiche Place the egg yolks, vinegar, lemon juice, mustard, sugar, salt and pepper in a blender. Blend for a few seconds. With the motor still running, add the oil in a slow steady stream until well incorporated. Remove the sauce to a bowl and whisk in the Creme Fraiche. Cover and refrigerate. This can be made several days in advance and kept in the refrigerator. Leftover sauce is wonderful with chilled artichokes. 21 Sugar For dressing, in small bowl, comebine 1/3 cup of the Pace Picante Sauce, mayonnaise, tomato paste, relish and sugar; mix well. In large bowl combine crab meat, olives and 3/4 cup of the dressing; mix gently to avoid breaking up crab meat. Cut avacados in half lengthwise; peel and discard pits. Spoon additional Pace Picante Sauce onto 4 serving plates; top each with 2 avacado halves and fill indentations with crab meat mixture. Serve with remaining dressing and additional Pace Picante Sauce. Garnish with eggs, if desired. 1.00 a 14922 Heavy cream ** 2.50c b 14922 Almonds, blanched & sliced 0.50c c 14922 Strawberry, sliced sweetened 1.00c d 14923 * Jalapeno Chiles should be seeded and finely chopped. Mix all ingredients except lettuce and lime wedges. Place 1/4 cup of lettuce on ead of 6 serving dishes. Divide the crabmeat mixture among the dishes. Garnish with lime wedges. 14923 Almonds, blanched & sliced 0.50c c 14923 Strawberry,sliced sweetened 1.00c d Blend 1/2 c corn, garlic, worcestershire sauce, mustard and egg in blender until smooth. Add remaining corn, crab, onions and enough flour to make thick mixture. Fry in skillet. To make low-fat and high fiber, use 2 egg whites instead of whole egg and substitute oat flakes for flour. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350 degrees until slightly browned on top. Serve hot on crackers. Makes 2 cups. Thomas H. Morton c Finely chopped green onion 4.00 Eggs 2.00 c Whipping (heavy) cream 0.50 ts Salt 0.25 ts Pepper 0.12 ts Ground red pepper 0.00 (cayenne) Blend together all ingredients except almonds and put in shallow baking dish (salt/pepper to taste). Sprinkle almonds over top and bake at 350F until slightly browned on top. Serve hot on crackers. Makes 2 cups. inches. Sprinkle seafood, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Prepare Hollandaise Sauce; keep warm. Split English muffins; toast. Spread each muffin half with margarine; keep warm. Heat crabmeat in 1 teaspoon margarine over medium heat just until hot. Prepare Poached Eggs. Place 1/4 cup crabmeat on each muffin half. Top with 1 poached egg. Spoon warm sauce over eggs. 6 SERVINGS; 360 CALORIES PER SERVING. 6 SERVINGS; 575 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** Pumpkin Seed Sal In a saucepan, melt the butter. Add the onion and cook slowly until golden. Add the crabmeat and parsley and cook over low heat stirring constantly (about 4 minutes). Add the flour, stir to blend and cook for 3 minutes more. Stir in the chicken broth and simmer gently for 20 minutes. KEEP PAN PARTIALLY COVERED. Add the cream and cayenne pepper. Heat & add salt to taste. Makes 5 cups. This recipe comes from one of the most frequented Seafood Restaurants in the Portland, ME / Portsmouth, NH Area. "Newick's" lueberry Coulis Frozen Raspberry Salad Frozen Raspberry Souffle Frozen Rice And Apricot Pudding (southern Rice Industry193 Frozen Amaretto Zabagloine ** Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Drain crab and set aside. Cook broccoli until almost tender and arrange in the bottom of greased 1 qt casserole. Sprinkle with grated cheese. Melt 1/4 C of butter and saute the onion. Add flour, curry powder and salt. Gradually stir in milk. Cook until thickened. Stir in lemon juice. Add crab. Pour over broccoli and cheese in casserole. Mix 2T of melted butter with bread crumbs and sprinkle over top. Bake at 350 for 30 mins. A good dish to use the Krab. Also does nicely in individual casseroles. hells Salad Fruit And Shrimp Salad - Yam Polamai Fruit And Yogurt Dip Fruit Bat Soup Frozen Amaretto Zabagloine ** Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Mix the first 4 ingredients together. In a small bowl, combine the rest of the ingredients and then add them to the crab mixture. Spread on hamburger bun halves and broil until bubbly or slightly brown. Serve hot. rigin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all ingredients and form into small cakes. Sautee in butter. Serve hot with tarragon sauce (see separate recipe). Jack Beasley pepper 2.00 pt Oysters 2.00 c Bell Peppers Chopped 1.00 c Green Onions Chopped 2.00 ts Red Pepper 3.00 cn 14oz. Whole tomatoes & juice 2.00 lb Lump Crabmeat 8.00 c Onions - Chopped 1.00 cn 8oz. Tomato Sauce 1.00 ga Separate the eggs. Add beaten yolks to white sauce. Mix all ingredients and fold in egg whites. Bake in 375 degree oven until brown, about 20 minutes. William W. Prentice ng flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, addonions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being carefu Slice cream cheese in half and cover with crabmeat. Just before serving top with chili sauce mixture. Serve with crackers. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving,bring to a light bubble. If to thick add more water. Mix all together, pour over claws and serve. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles. Notes ********** RECIPE ENDS ******** Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. Flake crabmeat. Rinse scallops with water, drain and cut into thin slices. Cut bamboo shoots into thing strips. Chop green onions. Heat oil in small omelet or crepe pan. Add eggs and tilt pan so egg completely covers bottom. Cook over medium-high heat until egg is set. Loosen edges and turn omelet over to cook other side. Remove from pan, roll up and cut into thing strips. Pour broth into 3-quart saucepan. Cook over high heat until broth boils. Stir in mushrooms, crabmeat, scallops, bamboo shoots, onions, sliced egg, ginger and pepper. Return soup to boil. Combine cornstarch, 4 tablespoons of the water, the wine and soy sauce. Stir mixture into soup. Return soup to boil. Beat egg whites and remaining 2 tablespoons water. Drizzle egg whites slowly into soup while stirring soup vigorously. Arrange half of the croissant cubes in ungreased square baking dish, 8 X 8 X 2 inches. Sprinkle with 1/2 cup of the cheese, the crabmeat and onions. Arrange remaining cubes over top. Beat milk, eggs, mustard and salt. Pour over cubes. Cover and refrigerate at least 2 hours but no longer than 24 hours. Heat oven to 325 degrees. Bake uncovered 1 to 1-1/4 hours or until knife inserted in center comes out clean. Sprinkle with remaining 1/2 cup cheese. Bake about 2 minutes longer or until cheese melts. Serve immediately. 6 SERVINGS; 265 CALORIES PER SERVING. ood En Papillote Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine crab delights, vegetables with seasoning, garlic and ginger. Heat according to directions on vegetables package. Stir and serve. Season with soy sauce, if desired. n sole 0.50 lb Shrimp, shelled & deveined 0.50 lb Sea scallops 2.00 tb Butter 4.00 tb Flour 2.00 c Fish stock 0.00 - OR clam juice 0.00 - OR chicken broth 0.25 c Dry white wine 0.00 Mix together all ingredients except Crabmeat. Heat slowly. Add Crabmeat. Serve warm with crackers. 0.00 Parchment paper 0.00 Vegetable oil 0.25 lb Mushrooms; rinsed and sliced 2.00 Green onions 0.00 - sliced on diagonal, 0.00 - with green part saved 2.00 tb Parsley Instructions: PREHEAT OVEN TO 400F. Rinse flounder, s Combine all the ingredients except the sherry in the top half of a double broiler and heat until creamy. Add sherry to taste; half a c is not too much, depending on whether it is to be served from a chafing dish or as a dip, when the mixture should be slightly thicker. as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Take mock crab and flake it into small pieces, place in a bowl. Cut up enough celery and green onions to add to mixture. Shake an ample amount of dill into mixture. Add mayonaise and sour cream. Chill thoroughly. Best if chilled overnight. Stir just prior to serving. Serve on crackers. Great dip!! aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Spread bottom of pan with first five ingredients after you have mixed together. Next add chili sauce. Next crab meat. Top with scallions and parsley. Serve with crackers Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. May be made ahead to this point and refri Mix the first five ingredients in a medium bowl to blend. Let the bater stand for 1 hour at room temperature. Mix the crabmeat, bread crumbs, two of the egg whites and the parsley in a large bowl. Season with salt and pepper. Divide the mixture into 24 mounds. press each mound firmly into a ball. Roll each crabmeat ball in flour; shake off excess. Immediately before frying, beat the remaining egg whites in a small bowl to stiff peaks. Fold the egg whites into the batter. Heat the oil in a deep fryer or heavy saucepan to 360F. Dip the crab balls, one at a time, into the batter, coating completely. Carefully lower into the oil. Repeat with the remaining crab balls, cooking until pale and golden brown, about 5 minutes. Use a slotted spoonto transfer the fritters to paper towels and drain. Serve with Curry Sauce. Makes 24 fritters. NOTES: Do not overcrowd the fryer or saucepan when making these crab fritters. Make no more than 5 fritters at a time. Be certain to slide the fritters gently into the hot oil. Dropping them into the oil can can cause a dangerous splash. Turn the fritters frequently as they fry, making sure that all sides are browned. Heat the oil in a small heavy skillet over medium heat. add the garlic and saute for 1 minute. Add the curry powder and stir for 1 minute. Transfer the mixture to a blender. Add all of the remaining ingredients and blend until smooth. Pour into a bowl. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This elegant dish can also be made less expensively with imitation. Thaw 1 sheet puff pastry as directed on package. Heat oven to 350 degrees. Unfold pastry and place on lightly floured surface. Roll into 10-inch square. Fold in half and roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown. While pastry is baking, heat margarine in 2-quart saucepan over medium heat. Cook onions in margarine about 2 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Heat until hot. Split each pastry horizontally with fork. Spoon crab mixture over bottom half. Top each with remaining pastry half. Garnish with parsley if desired. 4 SERVINGS; 590 CALORIES PER SERVING. Mix well. *substitute: 2 pk (6 ounces each) frozen Crabmeat, thawed and drained 2 cn (6-1/2 ounces each) crabmeat Drained and cartilage removed Prepare Louis Dressing. Divide salad greens among 4 salad bowls or plates. Arrange crabmeat, tomatoes, eggs and olives on lettuce. Pour Louis Dressing over salads. 4 SERVINGS; 435 CALORIES PER SERVING. LOUIS DRESSINGMix all ingredients. Refrigerate at least 30 minutes. rice. Serves 4. *substitute: 2 pk (6 ounces each) frozen Crabmeat, thawed and drained Or 2 cn (6-1/2 ounces each) crabmeat Drained and cartilage removed Prepare Louis Dressing. Divide salad greens among 4 salad bowls or plates. Arrange crabmeat, tomatoes, eggs and olives on lettuce. Pour Louis Dressing over salads. 4 SERVINGS; 435 CALORIES PER SERVING. l look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. LOUIS DRESSINGMix all ingredients. Refrigerate at least 30 minutes. Increase heat to high and boil syrup until temperature reaches 230F on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 Melt butter in heavy saucepot. Saute vegetables until soft. Blend in flour and add cream. Heat until thickened. Add cheese and heat until it has melted. Add wine, cayenne pepper, and salt. Fold in crab meat or shrimp. Heat gently for 8 to 10 minutes Serve with french bread or in patty shells "Alma is a good cook and also a fine, good friend, who has a terrific sense of humor, I garontee!" From Justin Wilsons Outdoor Cooking With Inside Help p and freeze until firm, at least 6 hours. Saute green onions in butter till soft. Add flour. Blend together and begin adding cream gradually until sauce is smooth. Add cheese, wine and seasonings (salt, pepper, and cayenne pepper to taste). Fold in crab meat very gently. of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each d Mix tomato juice and egg. Add crab meat, crumbs, parsley, lemon juice and seasonings; mix thoroughly. Roll into 18 fingers, about 2 inches long. Wrap each roll with 1/2 slice bacon; fasten with toothpick. Broil 5 inches from heat about 10 minutes, turning often to brown evenly. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut celery/or chinese cabbage into 2-inch segments. Mix ground pork, crab, eggs, sherry, salt, cornstarch, pepper, scallion, ginger and soy sauce into 5 large meatballs. Heat oil then fry meat balls until brown, approximately 8 minutes. Add broth and cover. Simmer for 15 minutes. Add celery or Chinese cabbage. When cabbage is done but crisp, add water cornstarch mixture to thicken. gently for at least half an hour. Allow to cool before use. Coat a 4 cup mold with cooking spray; set aside. Sprinkle geletin over skim milk in a small saucepan; let stand 1 minute. Add Neufchatel cheese, and cook over low heat, stirring until gelatin dissolves and mixture is smooth. Add yogurt, stirring until well blended. Remove yogurt mixture from heat. Add crabmeat, celery, green onions, lemon juice, pepper, and horseradish, blend well. Pour mixture into prepared mold. Cover and chill until firm. to serve, unmold onto serving plate; garnish withfresh radishes, if desired. serve with melba toast. Yeild: 4 cups. Note: Using Neufchatel cheese rather than regular cream cheese lowers calories and fat in recipes. to soften Neufchatel quickly, stir it vigorously. Or, if you have a microwave oven, unwrap the cheese and place it in a microwave-safe bowl. microwave, uncovered, at HIGH 15-20 seconds. man Indianapolis, IN Notes ********** RECIPE ENDS ******** Mix together all except muffins. Spread on muffins. Cut muffins into quarters. Freeze on cookie sheet. Put in bag and store in freezer until needed. Broil and serve. Place butter in a 1 1/2 quart casserole. Microwave on high (100%) until melted, 30 seconds to 1 minute. Stir in next four ingredients. Blend in half and half, milk and sherry. Microwave on medium-high (70%) until thickened, 4 to 7 minutes, stirring with wire whisk two or three time during cooking. Stir small amount of hot mixture into egg yolks; return to mixture. Microwave at medium-high (70%) until thickened, 1 to 3 minutes, stirring once or twice. Stir in crab meat. Serve over toast points or patty shells, if desired. u6Y[_ u3Y[_ uBY[_G Prepare Popovers. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in crabmeat and sherry. Heat until hot. Serve over hot split Popovers. 6 SERVINGS; 305 CALORIES PER SERVING. q&OWSQ Goes well with dry white wine. Preheat oven to 425F. Crust: Prepare pie crust as directed. Place pastry on the bottom and sides of a 9-inch pie pan. Filling: Over the dough, sprinkle all of crabmeat, then all of cheese. In a bowl, beat eggs, cream, onion, salt, and cayenne until blended. Pour mixture over crabmeat and cheese. Sprinkle with parsley. Place pan on a cookie sheet and set on middle rack in oven. Bake at 425F for 15 minutes, then reduce heat to 300F. Bake 30 minutes more or until knife, when inserted, comes out clean. Remove quiche from oven and let cool 10 minutes. Cut and serve warm. Yields 6 slices. 0 c Onion; Chopped, 1 Large 0.25 c Vegetable Oil 1.00 c Green Chiles; ** 0.25 c Fresh Cilantro; Snipped, *** 0.75 ts Salt 0.25 ts Pepper 1.00 x Lemon Or Lime Wedges Instructions: * Bass Or Red Snapper fillets should be cut into 8 serving pieces. ** Green c Taken from a restaurant recipe printed in Gourmet some years ago. Combine crabmeat with cream cheese and seasonings in a medium bowl and blend to a paste. Place heaping teaspoonful on each wonton. Moisten edges of wontons with egg yolk. Gather the four corners of the wontons together at the top and pinch the edges together to seal. Heat oil to 375 deg. Add wontons in batches and fry until golden brown; about 3 minutes. Remove with a slotted spoon and drain on paper towels. Serve hot with Chinese mustard and red sauce for dipping. wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mi Add a dollop of sour cream to cheese and cream until mayonnaise consistency. Stir in drained crabmeat, add garlic powder. Place a round teaspoonful on won-ton skin and wrap like an egg roll. Seal edge with beaten egg white. Deep fry until golden, and serve hot! ish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. Notes ********** RECIPE ENDS ******** &9G*t CRAB RANGOON including tops, thinly sliced 1 clove garlic, minced 2 tsp Worcestershire sauce 1/2 tsp lite soy sauce 1 pkg (48 count) won ton skins vegetable spray coating In medium bowl, combine all ingredients except won ton skins and spray coating; mix until well blended. (To prevent won ton skins from drying out, prepare one or two rangoon at a time. ) Place 1 tsp filling in center of each won ton skin. Pull bottom corners down and overlap slightly; moisten one corner and press to Lightly spray baking sheet with vegetable coating. Arrange rangoon on sheet and lightly spray to coat. Bake in 425 degree oven for 12-15 minutes or until golden brown. Serve hot with sweet-sour sauce or mustard sauce. Makes 48 appetizers. Season slightly with your choice of the following: salt cream onion sherry pepper tabasco mustard Worcestershire Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. James Olfson &9G&s Season slightly with your choice of the following: salt, cream, onion, sherry, pepper, Tabasco, mustard, Worcestershire. Remove all cartilage from crabmeat. Very gently mix crab with cream cheese, being careful not to break the pieces. Shape into a log, sprinkle with parsley, chill, and serve with crackers. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dressing: 1/2 C. Plain Yogurt, 2 T. Horseradish Mustard, 1 T. Low Cal. Mayonnaise, 2 Packets Equal, 2 t. Soy Sauce, 1 t. Worcestershire Sauce. Combine. in A Separate Bowl, Combine The Salad Ingredients. Pour Dressing Over Crab Salad. Toss Gently. Chill Several Hours. Serve On Lettuce Leaves. Garnish With Parsley. (Makes 2 1/2 Cups, Each Serving 1/2 C. ) Add sugar and pineapple. Boil 5 minutes. Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper, grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring til smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350F. Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake until puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end ~cut desired slices when cool. Cook and stir green onions in butter til tender. Stir in remaining ingredients. Heat until hot. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sea 20615 Mawmenye - Lentils And Lamb Grease 15 1/2 x 10 1/2 x 1" pan. Line with waxed paper- grease lightly and flour. Heat butter and remove from heat. Stir in flour. Cook over low heat, stirring till smooth and bubbly. Remove from heat, stir in milk. Heat to boiling, stir constantly. Boil and stir 1 minute. Remove from heat, beat in egg yolks, one at a time. Stir in salt, red pepper, chives, and cheese. Cool at room temp, cover mix to prevent film. Heat oven 350- Beat in whites with cream of tartar, sitff not dry. Fold in 1/4 whites into mixture, fold in remaining whites. Bake till puffed and golden brown 35-45 minutes. Immediately loosen souffle from edges of pan, invert on cloth covered cooking rack. Spread with filling. Roll from narrow end -cut desired slices when cool. Cook and stir green onions in butter till tender. Stir in remaining ingredients. Heat till hot. alapeno Chicken With Brazilian Black Bean Salad Check 33421 Skin & bone chicken breasts; pound to flatten. Sprinkle with a little salt and pepper. Cook onion and celery in 3T butter until tender. Remove from heat; add 3T wine, the crab and stuffing mix, and toss. Divide mixture among breasts. Roll up and secure. Combine flour, paprika. Coat chicken. Place in 11" X 7" X 2" baking dish , drizzle with 2T melted butter. Bake uncovered in 375 degree oven for 1 hour. Transfer to platter. Blend hollandaise sauce mix, milk. Cook, stirring, until thick. Add remaining wine and cheese. Stir until cheese melts. Serve over chicken. Robert F. Lewis 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 20621 Microwave Finger Paint Kids Misc 33427 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Saute' celery, onion, parsley, shallots, green pepper, and garlic in butter in a large skillet over medium heat; cook until vegetables are tender. Add flour, and cook 1 minute, stirring constantly. Gradually add milk and wine; cook over medium heat, stirring constantly, until mixture is slightly thickened. Remove from heat; stir in crabmeat, breadcrumbs, salt, and pepper. Place 6 fillet halves in a greased jellyroll pan; spoon about 1/2 cub crabmeat stuffing on each fillet. Cut remaining fillet halves in half lengthwise; place a fillet fourth on each side of stuffed fillets in jellyroll pan, pressing gently into stuffing mixture. Topo each portion with Mornay Sauce; sprinkly with paprika. Bake at 425 degrees for 15 to 20 minutes or until fish flakes easily when tested with a fork. Garnish with parsley, if desired. ions: * You can use canned chopped Green Chiles or Jalapenos for a hotter ---------------------------------------------------------------------- ---- Melt margarine in a small Cut peppers in half lengthwise. Discard pulp and seeds and rinse carefully. In a large mixing bowl, combine remaining ingredients except breading mixture. Stuff pepper halves with crab mixture and press stuffing around pepper. Set peppers aside. To prepare Breading Mixture, place cracker meal in a flat pan, mix together milk, eggs and salt and pepper. Dip peppers in egg mixture, then in cracker meal. Repeat procedure. Deep fry at 365 degrees until golden brown. Drain on absorbent paper. Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. It can also be used as a platter or scoop for thick meat or bean mixtures. It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Marinate mushrooms in Italian dressing; drain. Combine crabmeat, a half-cup of breadcrumbs, eggs, mayonnaise, onion and lemon juice. Fill mushrooms. Top with remaining breadcrumbs; bake at 375 for 15 minutes. Yields 20 appetizers or 4 main course servings. Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** 1.00ts i 17002 Peel, devein, and butterfly shrimp leaving tails on. Cook in boiling water 1 minute, drain, place in shallow pan. Saute'onion, celery, and green pepper in 1/4 cup of butter in a heavy skillet until tender. Set aside. Combine crabmeat and next 6 ingredients, stirring lightly. Stir in sauteed vegetables. Top each shrimp with 3 tb crabmeat mixture. Sprinkle with paprika, and drizzle 1/4 cup butter over shrimp. Bake shrimp at 350 degrees for 20 minutes. Broil 6 minutes, basting occasionally with butter in bottom of pan. g noodles 0.00 n 17003 Long-grain rice 1.00c a 17003 Water 0.00 b 17003 Oil 1.00tb c pastry for 2 crust pie Roll out dough thinly and cut into 2" diameter circles with a cookie cutter. Lightly press dough circles into oiled tart shells. Prick dough with fork. Bake for 5-7 minutes at 450 degrees. Remove from oven. Set aside. Mix together remaining ingredients and spoon into tart shells, filling 1/2 inch over top of shells. Bake for 25 minutes at 375 degrees or until a toothpick inserted comes out clean. 1.00ts * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. --------- j 16372 Jalapeno peppers 0.00 k 16372 Cilantro This recipe is my variation on a theme-sweet, delicious crabmeat. Arrange 4 slices of prosciutto on a flat surface, each slice slightly overlapping the other. Place a heaping tablespoon of crabmeat in the center. Roll the prosciutto over the crabmeat, cigar style. Repeat with remaining prosciutto and crabmeat. Heat the butter in a large skillet. When it is foaming, add crab rolls. The prosciutto will cling to the crab when it is heated. Turn once and cook just until rolls start to fizzle and crab is heated through. Transfer to a hot platter. To the skillet, add Worchestershire sauce, Tabasco sauce, and lemon juice. Heat and pour over crab rolls. Sprinkle with parsley and pepper. Serve hot. q 16372 Plum tomatoes, coarsely 3.00 r 16372 Chopped 0.00 s Heat oil. Add crab and simmer, stirring, 2 minutes. Add garlic, snow peas and water chestnuts; simmer 5 minutes. Stir together wine, soy sauce, arrowroot and water until arrowroot is dissolved. Pour into cooking crab mixture and simmer another 2 minutes. Serve immediately over hot rice. 0.25c v 16372 Cilantro 0.00 w IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 tsp. coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. | 16372 Muenster cheese 1.00c } 16372 Minced green onion with 2.00tb ~ 16372 Tops 0.00 * Shrimp may either be fresh or frozen. ** Crab meat should be drained, flaked, and cartilage removed. -------------------------------------------------------------------------- Thaw large shrimp, if fozen. To shell fresh or thawed shrimp, open each shell lengthwise down the body. Hold the shrimp in one hand and carefully peel back the shell starting with the head end. Gently pull on the tail portion of the shell to remove the entire shell. Butterfly shrimp by cutting down the back almost but not all the way through; remove vein. Repeat with remaining shrimp. Set aside. In a small nonmetal bowl, micro-cook sliced green onion and the butter or margarine, uncovered, on 100% power for 1 1/2 to 2 minutes or till the green onion is tender. Stir in lemon juice and bottled hot pepper sauce. Toss with the flaked crab meat and fine dry bread crumbs. Spread shrimp open. Place, cut side up, in two 10-ounce oval casseroles. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power for 1 1/2 minutes, rotating the casseroles a half-turn once. Drain off liquid and rearrange shrimp, placing the least-cooked portions to the outside of the casseroles. Spoon crab mixture over shrimp. Micro-cook, covered, on 100% power about 2 1/2 minutes or till shrimp are done and crab mixture is heated through, rotating the casseroles a half-turn once. Serve with lemon wedges. utes. Add chopped cilantro and season to taste with salt and pepper. In a bowl, mix crab meat, bread crumbs, onion s, cheese, salt, parsley, and chopped mushroom stems. Add beaten egg and hot sauce, to taste. Stuff mixture into mushroom caps. Bake at 300 degrees until tender, 15 to 30 minutes. Serve it hot. NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained. Another variation is to add 1 teaspoon toasted, ground cumin seed to In a medium size bowl, place crabmeat. Make sure all shells are removed. Cover and store in refrigerator. With a knife, remove all of peeling and outer pulp from grapefruit. Slice grapefruit into 1/8-inch slices across the segments so that the slices look like wheels with spokes. Remove all seeds, slice wheels in half. Place segments in a bowl and cover. Store in refrigerator. DRESSING: In a jar, add lemon juice, oil, salt, and pepper. Shake well. To serve: Break lettuce into bite-size pieces and place it in individual salad bowls. Place grapefruit slices on top and then spread crabmeat. Shake dressing and pour on top. Toss lightly and serve. Makes 4 servings. Notes ********** RECIPE ENDS ******** x+J_0 COleIPFrameWnd B_(3H_6KA_ small can crabmeat Mix all ingredients (except chili relish and crabmeat). Spread mixture on pie plate, cover and chill overnight. Before serving, cover cheese mixture with chili relish, then drained crabmeat. Serve on Melba rounds. F_7FA_ "@_-#@__'@_ '@_*oA_ <@_O 5H_NI@_ R@_27H_s F_(R@_ F_ X@_m [@_L2F_ In a double boiler, melt the cream cheese and butter. Add the crabmeat and seasonings. Serve in a chafing dish to keep warm. Good with dip-size corn chips, in pastry shells, or crackers. J_TAH_0AH_BAH_}AH_nAH_ CH_;DH_ J_^,A_ =H_x,A_ >H_`>H_~?H_a@H_ @H_@/J_ COleException COleStreamFile E_pZA_] Soak gelatin in cold water to soften. Heat soup. Stir gelatin into hot soup, making sure it is dissolved. Add cream cheese and mayonnaise. Beat until smooth. Add celery, crabmeat, onion and Worcestershire. Pour into mold and chill. Serve with club crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Calories per serving: 7 8. 4 Number of Servings: 2 Fat grams per serving: 1. 21 Approx. Cook Time: Cholesterol per serving: 6 5. 7 Marks: *DIRECTIONS* Combine all the vegetables and seasonings, then gently fold in the crabmeat, being careful not to break it up too much. NOTE: This is a delightful summer salad or appetizer. VARIATIONS: Artificial crabmeat can be used, as can small shrimp or crawfish tails boiled without salt. "Louisiana Light" by Roy F. Guste, Jr. urry Paste Place Melt butter in skillet; add scallions, garlic and chili peppers and cook until scallions are wilted. Add curry powder to this mixture and blend thoroughly. Add crab, coriander and parsley. Add salt, pepper and crab liquid (if more is needed, add melted butter). Blend in bread crumbs. Fill the mixture in 8 clam shells and bake at 400 degrees F about 10 minutes or until browned. Serves 8 as an appetizer or 3 to 4 as a main course. ///\/\\\ From the hearth in Sandee's Kitchen. rk. HEAT A WOK OVER A HIGH FLAME. Add the oil, and when it is hot, stir-fry the crab quickly until they turn red. Add the remaining ingredients. Continue stirring until the crab are cooked (about 3 minutes). . . Make a lot of the paste and save it for use in other curries. Notes ********** RECIPE ENDS ****** Sift corn meal, salt and soda together. Add milk and stir in cracklings. Form into oblong cakes and place on greased baking sheets. Bake, hot, for 30 minutes. CRACKLINGS: Cut fat back into thin 1-1/2 inch squares. Fry in deep fat until they are curled and golden brown. Drain cracklings on absorbent paper. Serve warm or cold or use for crackling bread. 4882 APRICOT FILLING --------- 0.00--------- Rice Cakes: Work with cooked leftover rice that is slightly moist and sticky. If too dry, reheat with sprinkling of water until sticky. Spread rice in frying pan or pie tin, 1/2" thick. Pack rice into firm cake: this is important to make sure rice holds together. Place in oven on low heat, and dry to slightly brittle texture; break into pieces. Ten minutes before combining with soup, deep-fry rice pieces until lightly brown. Strain, place in soup tureen, and keep hot in oven. Avoid holding fried pieces more than 10 minutes, as they tend to acquire a rancid taste and become overly dry. Vegetarian Soup: Wash, then soak soybeans overnight in enough water to cover. Wash and soak Nami mushrooms in 1 cup warm water for 1 hour. When mushrooms are soft, separate caps from stems. In large soup pot, combine water, beans, mushrooms (and stems), onion and garlic. Bring to boil, lower heat, and simmer 2 hours. Strain and reserve stock until ready to finish. Save mushroom caps and 1/2 of beans for soup. To finish soup, thinly slice mushroom caps, combine with strained stock, cooked soybeans, soy sauce, sherry, sesame oil, salt and sugar. Peel carrot and make thin flower slices (or use flower cutter); add to soup. Bring soup to just under the boil. Add MSG and snowpeas. Cook for 2 minutes. To serve, seat your diners, place soup tureen of freshly fried, hot rice pieces on table and pour hot soup over them. If rice and soup are very hot, rice will sizzle and crackle to everyone's joy and amusement! ********* FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Wild Mushroom Sauce Serves :4 KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat over to 200 deg. F Divide the ppcorn between 2 large bowls. Oil 2 lipped cookie sheets very well and set aside. In a deep saucepan, comb8ine the brown sugar, corn syrup, butter, salt and cream of tartar. Insert candy thermometer. Bring to a boil and cook the mixture over medium heat for about 5 min, stirring occasionally, until the therm. registers 260 degF. (hard ball stage). Remove from the heat and quickly stir in te baking soda. The mixture foams up. Pour the syrup mixture over the opocorn, half into each bowl. Work quckly to coat all the popcorn with the caramel. Spread popcorn evenly on the cookie sheets and bake for 1 hour, stirring 3 times. Remove from the oven and spread popcorn on wax paper to cool, breaking up the larger pieces, if necessary. Store in airtight container. **Storing it would never be a problem in my house, eat it up to fast!!! ater and squeeze out as much water as you can from the mushrooms. Pour the mushroom water thro *Self-rising flour IS NOT recommended for this recipe. Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired. Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. e fresh mushrooms and continue to cook *Self-rising flour IS NOT recommended for this recipe. Generously greast 1-qt. mold or casserole. In med. bowl, combine flour, sugar, cinnamon, allspice, soda and baking powder. Add brandy, milk, oil and egg; stir just until dry ingredients are moistened. Stir in walnuts and cranberries. Spoon into prepared mold. Cover tightly with foil. Place on wire rack in large steamer or kettle. Pour boiled water 3-4" deep into steamer; cover. Keep water boiling gently over low heat. If necessary, add water to maintain steam. Steam 1 1/2-2 hrs. or until pudding springs back when touched lightly in center. Cool slightly. Invert onto serving plate. Cut into slices. Serve with Golden Toffee Sauce and a dollop of whipped cream, if desired. Golden Toffee Sauce recipe to follow. Cranberries, walnuts and brandy flavor this traditional holiday favorite. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. Marilyn Sultar inutes. If they are go Melt butter and add to sugar, mixing well. Add eggs, almond extract and orange juice. Sift together dry ingredients, add to batter and mix just until blended. Fold in cranberry sauce. Pour into greased loaf pan, bake at 350 degrees for 1 hour or until toothpick inserted in center comes out clean. Remove from pan and cool on rack. 0.00 k 18957 Icing sugar 0.00 "Tart and tangy, these crackers capture the distinctive flavor of cranberries. Serve them with wine or apple juice as an ideal starter for a fall picnic. 325~F. 20 to 25 minutes Preheat oven to 325~F. Stir together the flours and salt in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the cranberry sauce and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 1/8 inch thick. With a cookie cutter or a small glass, cut the dough into 2-inch circles. Prick all the way through each circle with a fork in 2 or 3 places. Bake for 10 minutes. Brush the tops with egg white and continue baking another 10 to 15 minutes, or until lightly browned and crisp. Cool the crackers on a wire rack. Yield: 50-60. VARIATIONS: For a crunchier cranberry cracker, add 1/4 cup Grape Nuts cereal or chopped, toasted walnuts with the flours. If necessary, add additional cranberry sauce. and bay leaf. Heat until bubbles form around edge of pot. Set aside for 5 minutes and strain. Over moderate heat,melt the butter in the saucepan. Add the flour and stir until flour and butter are blended. Cook over moderate heat for 1 minute,stirring constantly. Add the strained milk in a slow Cranberry tartness suggests the original Chinese ingredient, a firm, gelatinous jelly flavored with the hawthorn berry (or 'shan dza', which in northern China is pureed to make a delicious tart, thick, cooling drink). Enclosed within a light, deep-fried batter, the strips of jelly become hot and soft or, in the case of cranberry, almost liquid. Buy the "jellied cranberry sauce", not the whole-berry type. This recipe makes three to four small servings. DIRECTIONS: Cut the jelly crosswise into three round slices, 1/2 inch thick. Cut each slice into three strips, approximately 1/2 x 1/2 x 2-1/2 inches. Prepare a batter by blending the flour, baking powder, sugar, and water. Heat oil for deep-frying; after it is hot, keep the heat around medium-high. Dredge the cranberry jelly strips lightly in flour, making sure all sides, including the ends, are dusted. Then dip them in the batter to coat completely, and immerse them in the oil until golden brown. Fry only a few at a time. Drain on paper toweling, and eat while hot. lad bowl; pour Italian dressing over. Refrigerate overnight. Food Exchange per serving: 1 VEGETABLE EXCAHNGE CAL: 20(EXCLUDING DRESSING); Source: Recipes for Diabetics by Billie Little (version 1985) Brought to you and yours via Nancy O'brion and her Meal-Master il; Extra Virgin 0.50c i 11792 Juice Of 2 Limes 1.00x * Cranberries can be either fresh or frozen and should be coarsely chopped. Preheat oven to 350"F. Generously grease and lightly flour 9x5x3 inch loaf pan. Prepare cranberries, nuts and orange peel. Set aside. In a bowl, mix together flour, sugar, baking soda, salt and soda. Cut in shortening. Stir in orange juice, egg and orange peel mixing just to moisten. Fold in cranberries and nuts. Spoon into the prepared pan. Bake 60 minutes or until wooden pick inserted in center comes out clean. Cool on rack 15 minutes. Remove from pan, cool completely. Wrap and store overnight. 4mg sodium, 64mg cholesterol, 1g dietary fiber. From Carol Ansari of Tennessee, in _Favorite Homestyle Recipes_, Weight Watchers, 1993. ISBN 0-453-01029-6. Typos by Jeff Pruett. d 11793 White Wine 1.00c e 11793 Clam Juice; Or Fish Stock 7.00c Set oven at 400. Grease muffin pans or custard cups. Sprinkle a few chopped nuts into each. Combine cranberry sauce that has been crushed with a fork and brown sugar. Put a tablespoon of the mixture in each muffin cup. Then turn brown 'n serve roll upside down and press into each muffin cup. Bake at 400 for 12 to 15 minutes. Let cool for 4 to 5 minutes. Invert pans and gently remove rolls. Sent by: Pat Stockett um :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grease bottom and sides of four 4 1/2 x 2 1/2 x 1 1/2-inch loaf pans. (Greasing the sides only partway up will result in nicely rounded tops and prevent unwanted rims along the edges. ) Set aside. In a large mixing bowl, stir together flour, cinnamon, baking powder, baking soda, and cloves. Add cranberries or cherries, blueberries or raisins, and hazelnuts or pecans. In a medium mixing bowl, beat eggs; stir in brown sugar, orange juice, and cooking oil. Stir into fruit mixture. Spoon about 3/4 cup of the batter into each pan, stirring batter often. Bake loaves in a 300 degree F oven about 40 minutes or till a toothpick inserted near the center of each loaf comes out clean. Cool the loaves in the pans on wire racks for 10 minutes. Remove loaves from pans. Cool thoroughly on wire racks. Wrap loaves in brandy-moistened cheesecloth. Over-wrap with foil. To mellow flavors, store in the refrigerator for up to 8 weeks. Remoisten cheesecloth with about 1 Tablespoon of brandy once a week or as needed. Makes 4 loaves, 8 servings each. ices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. Notes ********** RECIPE ENDS ******** Make syrup by boiling water and sugar together for 5 minutes. Boil cranberries until soft in little water, press through sieve, add to syrup. Cool and freeze. When slightly frozen in refrigerator try add stiffly beaten whites of 2 eggs, beat well with frozen liquid. Repack and freeze as desired. Use any fruit juice. We like different berry juices, grape, lemon and orange combined or lemon alone. Cserve CyberGami CYBERG~1 Sift together flour, 1/4 cup sugar, baking soda and salt into bowl. Combine egg, butter/sour milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Combine cranberries and 1/2 cup sugar; stir into batter. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degrees F. oven 20 minutes or until golden brow. Serve hot with butter and homemade jelly or jam. Sift together the dry ingredients. Cut in the shortening. Combine the juice, orange zest, and egg; pour over the sifted dry ingredients and mix with a few quick strokes. Fold in cranberries and nuts. Spoon into a loaf pan and bake at 350 F for one hour or more. Remove from pan and cool. Linda Graham orm. Gradually,add marshmallow cream,beating until stiff peaks form. Spread over apples,sealing to edge. Bake 10 minutes or until meringue is slightly browned. Cool and serve. Sift dry ingred. together. Beat eggs in a separate bowl. Add butter and milk to the eggs. Combine the liquid and the dry ingred. with a few strokes. Fold into the batter, before the dry ingred. are completely moist--either the blueberries or the cranberries. Fill well greased muffin pans 2/3 full and bake in a 400 degree preheated oven for 20-25 min. his mixture in the bottom of a 7x10x1 1/2" pan. Pour in marshmallow mixture, smooth with a spatula. Let cool at room temperature, about 1 ho Prepare Cranberry Orange Nut Filling; set aside. In a large bowl, combine 1 1/2 cups flour, undissolved yeast and salt. Heat milk, water, honey and margarine until very warm (125 to 130 degrees F); stir into dry mixture. Mix in 1 egg and enough remaining flourto make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes. On floured surface, roll dough to 16X9-inch rectangle. Spread with Cranberry Orange Nut Filling to within 1/2-inch of dough edges. Roll up from long edge as for jelly roll; pinch seam to seal. Place, seam-side down, on baking sheet sprayed with cooking spray. Form into a ring and pinch ends to seal. With sharp knife, cut slits starting from outer edge, 2/3 of the way through dogh at 1-inch intervals. Turn each section on its side to show filling. Spray dough with cooking spray. cover; let rise in warm draft-free place until doubled in size, about 30to45 minutes. Beat remaining egg; brush on dough. Bake at 375 degrees for 25-35 minutes or until done. Tent with foil during last 10 minutes of baking to prevent over browning. remove from sheet; coon on wire rack. Drizzle with confectioners sugar glaze. **Cranberry Orange Nut Filling: In medium saucepan, heat cranberries, orange segments and honey to a boil. Reduce heat; simmer for 5 to 10 minutes, stirring occasionally, or until thickened. Stir in Bran and Pecans,. cool completely. **Glaze: Beat sugar, milk and extract until smooth. (Start with 4 teaspoons milk and add as needed). mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carrots, quarter the onions but leave the carrots whole. Heat the oil in a large heavy skil In small saucepan, heat milk until warm. Stir in sugar and salt until dissolved. In a bowl, beat egg. Stir small amount of warm mixture into beaten egg; return to warm mixture, stirring constantly. Cook and stir over low heat for 5 minutes. Chill. In large bowl, break up cran-rapsberry sauce with a fork; stir in egg mix, cream and vanilla. Pour into 2-qt metal container of ice cream maker. Process according to manufacturer's directions. Makes 1 quart. NOTE: Can be made by pouring into freezer trays; place in freezer for 2 hours. Beat well in chilled bowl, cover and return to freezer. Repeat beating again in 2 hours. Re-freeze after each beating. Cover tray closely each time. d onions, cover the casserole. Cook in the center of a slow (350 d F) for 2 1/4 hours. To serve, remove the garni. This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and Mix dream whip in a seperate bowl. Whip cream cheese, miracle whip, sugar, cranberries and walnuts. Fold in dream whip. Cut pineapple into smaller chunks and add. Chill and serve. soy sauce, the remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling. Dissolve the remaining 1 tablespoon cornstarch in the remaining 1 tablespoon water and add to the wok. Cook, stirring constantly, until the sauce boils and thickens, 1 to 2 minutes. Return the beef to the Roll out dough 1/8-inch thick on a floured surface. Fit it to an 11x8 rectangular or 10 or 11-inch round tart pan with a removable fluted rim. Chill shell for 30 minutes. Line the shell with foil. Fill foil with rice and bake in the lower third of a preheated 425f oven for 15 minutes. Remove foil and rice, and bake the shell 5-10 minutes longer, or until it is pale golden in color. Let it cool in the pan on a rack. In a bowl, whisk together the eggs, brown sugar, syrup, butter, salt, and vanilla until the mixture is smooth. Stir in the cranberries and walnuts. Pour filling into the shell. Bake in the middle of a preheated 350f oven for 40-45 minutes or until it is golden. Let it cool completely in the pan on a rack. Remove rim of pan and slide tart onto a serving plate. a 1988 Gourmet Mag. favorite :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 425 degrees. Prepare pastry. Mix sugar, tapioca and pie spice in large bowl. Stir in cranberry sauce, apples and nuts. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 445 CALORIES PER SERVING. and vanilla or liqueur. Spread over top of one layer cake. Serve with raspberry or fudge sauce. Raspberry sauce: Thaw raspberries. Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Notes ********** RECIPE ENDS ******** Preheat oven to 400. In a lg. bowl, combine the flours, meal, sugar, baking powder, baking soda, and salt. In a 2-c measure or sm. bowl, combine the buttermilk, orange juice, oil, egg, and orange rind. Add buttermilk mixture to the flour mixture, stirring the ingred. til they are just moist. Stir in the cranberries. Distribute the batter among 12 greased muffin cups. Place the muffin tin in the hot oven, and bake the muffins for 20-25 min. almonds 0.00 Heat oven to 425 degrees. Prepare pastry. Mix sugar, tapioca and pie spice in large bowl. Stir in cranberry sauce, peaches and nuts. Turn into pastry-lined pie plate. Dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake 40 to 50 minutes until crust is brown and juice begins to bubble through slits in crust. 8 SERVINGS; 425 CALORIES PER SERVING. ch cubes. Dice the bacon. Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press; blend with the chopped parsley, cloves, and allspice. Put the meat into a dish, and add the wine vinegar, wine, and garlic spice mixture. Peel and thinly slice one third of the onions and carrots, add to the marinade with a little salt and pepper. Leave for at least 12 hours turning occasionally. Peel the remaining onions and carr Preheat oven to 350. In a lg. bowl, combine the flours, sugar, cinnamon, baking powder, baking soda, allspice, and salt. Stir the ingred. to mix them well. Add the butter, pumpkin, and eggs, strring the ingred. til they are just moist. Stir in the cranberries. Spoon the batter into 24 greased muffin cups. Place the muffin tins in the hot oven. Bake for 40 min. or til tester inserted in center comes out clean. andy, and herbs. Cut the zest from the orange and squeeze a little orange juic Cut the squash in half and remove the seeds. Combine the remaining ingredients, except the honey or sweetener. Fill the squash with the mixture. Drizzle the honey or sweetener over the squash. Place in a baking pan. Cover with aluminum foil or a lid and bake for 25 minutes in a 400 degree oven. Remove the foil and continue baking until the squash is tender, about 20 minutes. Serves 4 One Serving = Calories: 125 Carbohydrates: 31 Protein: 2 Fat: 1 Sodium: 2 Potassium: 608 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1-1/2 Fruit Exchanges Title :Whipped Cream Frosting With Raspberry Sauce (decadence Ca Serves :6 KeyWords :Chocolate Pies Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 To cook crawfish: In a saucepan bring 2 quarts water to boil with 2 tsp salt and 1/2 tsp of red pepper. Add peeled crawfish tails to water. Bring to boil and remove from heat immediately. Drain and cool. Chop hard-boiled eggs. Chop crawfish and mix with eggs. Add pickles. Mix mustard, Durkee's, and mayonnaise and add to egg mixture. If needed, add more pepper and salt. From Justin Wilson's "Outdoor Cooking With Inside Help" Spread over top of one layer Brown meat in bacon drippings. Combine all other ingredients with meat and bring to a boil. Simmer for a few hours. From Justin Wilson's "Gourmet and Gourmand Cookbook" Thicken by cooking with the cornstarch. Chill and serve over (or along side) cake with whipped cream. Notes ********** RECIPE ENDS ******** g 21322 Pepper 0.12ts Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook about 6 minutes, stirring constantly, until bubbly and brown. Stir in onion, bell pepper, celery and garlic. Cook and stir about 5 minutes or until vegetables are crisp-tender. Stir in crawfish, water, parsley, lemon juice, salt, pepper and pepper sauce. Heat to boiling; reduce heat. Simmer uncovered about 5 minutes, stirring occasional until crawfish are pink. Serve over rice. 4 SERVINGS; 290 CALORIES PER SERVING. l 21323 Olive oil 0.25c a 21323 Canola oil 0.25c b 21323 Balsamic vinegar 3.00tb c 21323 Vegetarian Worcestershire 1.00t Thoroughly combine the seasoning mix ingredients in a small bowl and set aside. In a separate bowl combine the onions, celery, and bell peppers. In a large skillet (preferably cast iron), heat the oil over high heat until it begins to smoke, about 4 minutes. With a long handled whisk, gradually mix in the flour , stirring until smooth. Continue cooking, whisking constantly, until roux is dark brown, about 3-5 minutes. Remove from heat and immediately stir in the vegetables and 1 T of the seasoning mix with a wooden spoon; continue stirring until cooled, about 5 minutes. In a 2-qt. saucepan bring 2 cups of the stock to a boil over high heat. Gradually add the roux and whisk until thoroughly dissolved. Reduce heat to low and cook until flour taste is gone, about 2 minutes, whisking almost constantly. Remove from heat and set aside. In a 4-qt. saucepan melt 1 stick of butter over medium heat. Stir in shrimp and the green onions; saute 1 minute, stirring almost constantly. Add the remaining stick of butter, the stock mixture and the remaining 1 cup stock; cook until butter melts and is mixed into the sauce, about 4-6 minutes, constantly shaking the pan in a back and forth motion. Add the remaining seasoning mix, stir well and remove from heat ( if sauce starts to separate, add about 2 T more of stick or water and shake pan until it combines) . Serve immediately. en asparagus; 10.00oz c 21324 Orange peel Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut the bacon up and fry. Keep hot in oven 2. Use a little of the bacon fat to fry the rice. Stir the rice as it is frying and fry until brown. Add four cups of boiling water and the salt and cook the rice until it is tender. Drain away the water and keep the rice hot in the oven. Make a white sauce and add the sherry. Then mix in the crayfish and oysters and add salt and pepper to taste. Serve on a large plate with the crayfish in the middle and the tomato and lemon slices interspersed with parsley around the edge. Serves 4 Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick. Notes ********** RECIPE ENDS ******** 9245 24 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0cak 7729FMandarin Pancakes (doilies) In a thick bottom pot, saute the garlic, onions, carrots, and the heads of the crayfish in the butter. Peel the meat from the tail and put aside for garnish in the soup. Add the tailshell. Saute on slow heat for 10 minutes. Add the tomato puree and saute for 2 minutes more. Add the brandy and cook away the alcohol. (Flames might rise). Add the flour and stir so no lumps remain. Add the wine and water. Cook slowly for 45 minutes, if needed. Add more liquid for right consistenc Add salt and pepper to taste and the cleaned crayfish tails. (almond Crecents) German 9253 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 9816FManderin Almond Salad 9254 In large heavy pot, melt butter and saute onions, celery, green pepper and garlic until soft. Stir in salt, black and cayenne pepper, sugar and tomato paste. Simmer, stirring occasionally, for 20 minutes. Dissolve cornstarch in water; add wine to mixture. Cook for 20 minutes or until sauce thickens. Add crayfish, green onion and Kitchen Bouquet. Refrigerate overnight. Reheat and serve over rice. Don't overcook. Boiling crayfish: Discard any dead crayfish in the sack. Wash crayfish in clean, cool water just before cooking. They do not need to be purged with salt during washing. Place the live crayfish in boiling water and boil for 10 minutes. (Season the water with one pound of salt per five gallons of water. Add other seasoning to taste, including cayenne, garlic, onions, lemons, lemon juice and crab boil. ) Don't begin timing cooking until watter returns to a buil after adding crayfish. It's usual to add potatoes and corn on the cob to the boil. Crayfish are easiest to peel when still warm. 4973FMango Ice Cream Ice Cream Fruits 9259 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4974FMango Kulfi Indian 9260 6 Sift dry ingredients. Cut in 1/4 cup of butter. Add the cream. Roll out on a floured board. Cut with a 2-inch cutter. Bake on an ungreased pan in a hot oven of 400 degrees for 12 to 15 minutes or until golden brown. William C. Edmonston - Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all ingredients together. Dip sliced granny smith apples in the dip, then into crushed peanuts. Enjoy! Makes a great fruit dish for a party or buffet or you can just enjoy it at home like we do. Hope you like it! Ground mace 0.25 ts Nutmeg 0.25 ts Ginger 0.25 ts Ground cloves 0.25 ts Pepper 0.50 c Port wine Instructions: In a half gallon jar, or earthenware crock, dissolve the salt in the vinegar, sti Add the milk to the softened cream cheese first. Blend together. Roll in ground buts for ball. Cool and spread on crackers. n the liquid into a kettle; put the walnuts through a food chopper or blender and add to the kettle. Add the shallots, horseradish, mace, nutmeg, ginger, cloves, pepper, and wine. Simmer gently for 45 minutes and cool. Strain the catsup an Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 350F. Grease 8" square pan. Mix brown sugar and butter till well blended. Stir in Bisquick and walnuts till mixture is crumbly; reserve 1 cup. Press remaining mixture in pan with fingers. Bake 12 minutes. Mix cream cheese and granulated sugar; beat in remaining ingredients till smooth. Spread cream cheese mixture over layer in pan; sprinkle with crumbly mixture. Bake till centre is firm, about 25 minutes. Results aren't always consistent (sometimes it's too crumbly or the bottom layer sticks in the pan). However, it's Dad's favorite recipe. ed ** 2.00c f 11325 Frozen baby lima beans,10 oz 1.00pk g 11325 Quick cooking barley 1.00c h 11325 Chopped parsl Makes: 15 to 18 cookies Mix butter and cream cheese well, then blend in flour. Roll out, cut into 2 inch rounds. Fill centers with jam, jelly, preserves. About a teaspoon or so. Fold 2 sides together and seal. Bake at 375 for 15 minutes. Sprinkle with powdered sugar. 1.00t k 11325 Ground black pepper 0.25t l 11325 B In a small bowl, beat cream cheese and butter until smooth. Beat in honey and lemon rind. Refrigerate until ready to use. On warm buns, pipe mixture to make crosses on buns. Do not reheat once crosses are in place. Makes enough for 1 1/2 dozen buns. From The Gazette, 91/02/2 7. 2.00c a 11326 Tomato juice 2.00c b Mix all ingredinets together and place in bowl. Optional to sprinkle with 1/4 c of chopped walnuts. 11326 Green taco sauce 2.00T d 11326 Sugar 1.00t e 11326 Garlic salt 0.50t f Blend softened cheese and margarine in mixer. Blend and whip in the sugar. Ready to spread! Serves :6 KeyWords :Indonesian Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large mixer bowl beat cream cheese and sugar with an electric mixer on med. speed till smooth. Beat in the eggs, lemon juice, and vanilla till combined. Stir in the light cream. Freeze in a 4 o5 5 qt ice cream freezer according to the manufacturers directions. Makes about 3 qts. Note: 1/2 cup contains 290 calories So rich and creamy it's just like eating cheesecake. A $100 Better Homes and Gardens recipe. Crush the cabe rawit or chilli pow Wrap in foil 350 degrees 45 minutes. crushing until fine. Add the sugar, salt, vinegar and water. Mix well, and serve. Notes ********** RECIPE ENDS ******** -thin strips 0.00 f 16201 To 1 chile jalape o, minced 0.50 Combine cream cheese, milk, lemon juice, and whipped cream. Mix together with mixer. Add pecans, and fruit. Refrigerate. h 16202 Skirt steaks, cut into 3.00lg a 16202 -2-inch wide strips 0.00 b 16202 And long enough to fit in 0.00 Remove ends from cucumbers and cut in half lengthwise. Using a melon baller or grapefruit spoon, remove seeds from both halves. In a small bowl, combine cream cheese, olives, and chives. Blend until well mixed. Stuff each cucumber half with cheese mixture and reassemble halves, pressing together gently. Wrap in plastic wrap and refrigerate overnight. Cut into 1/4" slices to serve. f 16202 Bell peppers, cut in half 6.00 Combine chocolate and 3 tablespoons butter in top of double boiler; bring water to a boil. Reduce heat to low; cook until chocolate melts. Set aside to cool. Combine 2 tablespoons butter and cream cheese, creaming until light and fluffy. Stir in 1 egg, 1 tablespoon flour, and 1/2 teaspoon vanilla. Set aside. Beat 2 eggs at medium speed of an electric mixer until thick and lemon colored. Gradually add 3/4 cup sugar, beating well. Combine 1/2 cup flour, baking powder, and salt; add to egg mixture, mixing well. Stir in cooled chocolate, flavorings, and pecans. Pour half of chocolate batter into a greased 8 inch square pan. Spread with cheese mixture; top with remaining chocolate batter. Cut through mixture in pan with a knife to create a marbled effect. Bake at 350F for 35 to 40 minutes. Cool on wire rack; cut into squares. Yield: 16 brownies. From the Southern Living Cookbook c 16203 - cut into small cubes Beat all ingredients with electric mixer. Put papers in tart tins (use tart pan and paper wrappers). Put wafers in papers, FLAT side up. Fill 3/4 full of cheese mixture. Put cherry on top, (no juice). Bake 15 minutes at 350*. Cool in tins. Makes three dozen. If storing for awhile, refrigerate. f 16204 Ground chilies (not chili 1.00 a 16204 - powder) Individual Cream Cheese-Fruit Tarts. Heat oven to 375 degrees. Mix baking mix, 2 tablespoons sugar, the margarine and 1 package cream cheese in small bowl until dough forms a ball. Divide into 6 pieces. Press each piece in tart pan, 4-1/2 X 1 inch, or 10-ounce custard cup (press on bottom and 3/4 inch up side). Place on cookie sheet. Bake 10 to 12 minutes or until light brown; cool. Beat remaining package cream cheese, 1/4 cup sugar and the sour cream until smooth. Spoon into tart shells, spreading over bottoms. Top each with about 1/4 cup fruit. Brush with jelly. 6 SERVINGS; 325 CALORIES PER SERVING. tb Fish sauce 2.00 ts Sugar 1.00 ts Lime peel minced 2.00 ts Lime juice 3.00 tb Water Instructions: Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. When about ready to serve, heat milk, broth and cream to boiling point, then add rivels. Cook a few minutes, add rice and small piece of butter. Season to taste. igerated. Serve: Used on vegetables, meats and fish by the Vietnamese. Notes ********** RECIPE ENDS ******** h, cream of mushroom soup, garlic and seasonings in a small bowl; spread evenly over noodles or other pasta in buttered 3-quart flat casserole. Cream 1/2 c butter and sugar. Add eggs one at a time. Mix salt with flour. Blend flour and syrup into cream mixture, alternating-ending with flour. Add vanilla. Bake 350 25-28 minutes(greased and floured pan). Let brownies cool completely. Will shrink from pan. Mix 1/4 c butter, confect. sugar and cream dementhe - ice brownies. Chill one hour. Melt 1/4 c butter and 6 oz chocolate chips in doubled broiler. Ice brownies and chill one hour. ********** RECIPE ENDS ******** ENESEO Pare cucumber and slice very thin, place in bowl, add salt and place in the refrigerator. After 2 hours, rinse thoroughly 2 or 3 times in ice cold water, pressing the cucumber slices between the hands each time to remove all salt. After the last rinsing, add the following dressing: Combine the sour cream with the vinegar and paprika; mix well. If desired, chopped chives or sliced onions may be added. &'()*56789:CDEFGHI This recipe is an excellent substitute for pur cream, to be eaten on freh berries and fruit. Heat one cup of milk until boiling. Beat whites of two eggs together with sugar, butter and then add half a cupful of cold milk and a teaspoonful of cornstarch; stir well together until very light and smooth, then add it to the boiling milk. Cook until it thickens -- IT MUST NOT BOIL--. Set aside to cool. It should be of the consistency of real fresh cream. Serve in a creamer. Combine all ingredients. Cover and chill. !zQGjM }jO/N &\M5\ n F^0zU Cook mushrooms in double boiler with enough water to cover well, for 20 minutes. Add milk and thicken with flour and butter rubbed smooth and dissolved in a little of the hot milk before adding to soup. Season and boil to cook flour. Add spoonful whipped cream in each serving. NsU$ Break off and discard tough asparagus bottoms. Break off tips; set aside. Coarsely chop stalks; cook in skillet with onion in butter, salting lightly. After 8 to 10 minutes, when onions are clear, sprinkle with flour. Continue to stir over lowest possible heat 5 to 8 minutes. Slowly add water or stock, stirring constantly. Cook 8 to 10 minutes stirring frequently, until thickened. Cool slightly. In blender, puree sauce bit-by-bit with milk until thoroughly smooth. Return puree to 3-quart pan- preferably a double boiler. Add dill, salt, pepper and tamari. Heat gently but don't boil. As it heats, cook asparagus tips in boiling water until tender, but still very green, about 2 minutes; drain. Add whole to soup. Yellow onion 8.00 tb Nuoc mam 5.00 tb Apple cider vinegar 4.00 tb Worcestershire sauce 4.00 tb Sugar 1.00 tb Paprika 1.00 tb Ground hot red pepper, 0.00 -preferably drie Melt 1/4 c butter (1/2 stick) in large skillet over medium heat. Add leeks and cook until translucent, stirring frequently, about 5 minutes. Add stock and bring to boil. Reduce heat and simmer about 25 minutes. Puree mixture in batches in blender. Melt remaining butter (1/4 c ) in large saucepan over medium heat. Add flour and stir 2 minutes. Blend in half and half, 1 c at a time; whisk until smooth. Add 1/4 c cheese and blend until smooth/ Add remaining cheeese, 1/4 c at a time; blend until smooth and melted. Mix in leek puree. Thin with more stock if desired. Ladle into bowls and garnish with freshly ground pepper and chives. cepan. Add coarsely chopped onion, celery, and jalapenos. Peel and finely dice the garli , add half now and reserve the other half. Grind the cumin seed and add it along with the nuoc mam, vinegar, worcestershire, paprik Trim broccoli and cut into one-half inch thick slices. Steam in salted water until tender. In large sauce pan, melt butter and saute onions, celery and garlic until brown. Stir flour gradually into butter mixture. Add milk slowly, then add chicken broth and herbs. Stir over low heat until soup thickens and boils. Add broccoli, salt and pepper. Serve hot. Top with almond slivers or chopped tomato, if desired. om heat, add the fried garli with one tablespoon of sugar, and stir Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20-30 minutes. Good with muffins or corn bread. 5 and 2 quarts of salsa. Recipe by: EAT-L - Tom Solomon SOLOMON@ALISON. SBC. EDU Compliments of: Kathleen's Recip Saute broccoli in butter for 10 minutes. Using blender combine all of the ingredients together. As blender fills, transfer liquid to soup pot and simmer for 20 to 30 minutes. Good with muffins or corn bread. Notes ********** RECIPE ENDS ******** ce 0.25ts 7413 Brown sugar 0.25c Melt butter in saucepan; add onion and celery and cook until tender. Wash and trim broccoli; cut into small pieces. In a large saucepan, add broccoli and bouillon. Bring to a boil; cover and cook over medium heat for 20 minutes. Stir in onion and celery. Puree 2-3 batches in blender or food processor. Return to saucepan, add cream and cook 2 minutes until thickened. Garnish with chopped scallions. 7414 Mushroom soup 1.00cn Melt the butter in a saucepan over high heat and add the onion, carrot and celery. Stir to coat. Blend in the stock. Bring to a boil, then reduce the heat to medium. Cover and simmer until veggies are soft. (about 30 min) Put this mixture in a food processor, or blender and process till pureed. Return mixture to the pan, add the cream and seasonings and heat over low heat until warmed through, stirring constantly, and not allowing the mixture to boil. Spoon into soup cups and sprinkle with the parsley. Serve immediately. Sometimes I steam some sliced carrots until just tender and serve them in this creamed soup it really adds to the flavor! Barb Day nd weigh about 4 ozs ea. ~--------------------------------------------------------------------- ---- Prepare Plum Barbecue Sauce and set aside. Set oven control to broil. Place venison steaks in greased broiler If you want to cut down in the fats in the recipe, use margarine and skim milk for the butter and the milk. In a heavy 4 qt kettle, cook water, onion, basil, salt, and pepper covered for 5 minutes over medium heat. Add cauliflower. Cover and cook until cauliflower is soft, about 15 minutes. In a medium saucepan, melt butter. Add flour and mix until none of the flour remains white. Slowly add hot stock. Stir with whisk until smooth. Pour into soup and mix well. In saucepan, heat milk. Add cheese and stir over low heat until melted. Add to soup. Mix well and heat until soup begins to steam. Serves 6 to 8. Warm the lard in a Dutch oven, or other deep, heavy pan over medium-high heat. Place the pork in the hot lard and sear the meat quickly. Reduce the heat to a bare simmer and cover the pan. Cook the pork for 1 hour, stirring the mixture at 20-minute intervals. Uncover the pork and stir Heat 2 cups water to boiling in 3-quart saucepan. Add cauliflower flowerets and pieces, celery, onion and lemon juice. Cover and heat to boil Boil about 10 minutes or until cauliflower is tender (do not drain). Place in blender. Cover and blend until of uniform consistency. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in chicken broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in cauliflower mixture, salt, pepper and nutmeg. Heat just to boiling. Stir in whipping cream. Heat just until hot (do not boil). Serve with shredded cheese if desired. 8 SERVINGS (ABOUT 1 CUP EACH); 120 CALORIES PER SERVING. y families usually consume a lot less of the rich nuggets than was the case a generation ago, but the taste is still treasured. An infrequent ingredient in the preparation, milk promotes deep browning and a crunchy surface. Melt butter in 3-quart saucepan over medium heat. Cook and stir onions and celery in butter until onions are tender, about 8 minutes. Stir in water, half-and-half, cheese spread, instant bouillon and nutmeg. Heat to boiling over medium heat, stirring constantly; stir in wine. Heat to boiling. Boil and stir 1 minute. Sprinkle each serving with paprika and garnish with croutons. Notes ********** RECIPE ENDS ******** 0000013022 0000013022 0000013022 0000013022 Dissolve boullion cube in water. Cook onion in butter until tender, blend in flour and seasonings. Add milk and bouillion gradually; cook until thick, stirring constantly. Add crabmeat, heat. Garnish with parsley. 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013023 0000013024 0000013024 0000013024 In large pan combine mushrooms, onion, water, nutmeg and bouillon. Bring to boil; reduce heat and simmer 15 minutes or until mushrooms are tender. Stir to break un mushrooms. In blender, blend 1/3 mixture at a time, blend until smooth. Return to saucepan. Set aside. In medium pan melt butter; stir in flour and pepper until smooth. Stir in cream - cook and stir until thickened. Add to broccoli mixture. Heat thoroughly. Do not boil. -1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stir Cornstarch Into Water & Heat Until Boiling. Stir in Bouillon Cubes Until Dissolved. Add Chopped Mushrooms To Mixture & Simmer For 20 Minutes. Add Skim Milk, Pepper & Onion Powder. Heat Only Until Hot. (Fat 0. Chol. ) while cooking. Notes ********** RECIPE ENDS ******** ts Cayenne pepper Instructions: Sort and wash beans. Cover with water, a Wash the mussels thoroughly. Heat in a dry drying pan until the shells open. Shell and beard the mussels. In a saucepan, melt butter, add flour and fry for 1 or 2 minutes. Remove from heat and stir in water, plus any liquid left from frying pan. Add salt and pepper, bring to the boil, cover and simmer for 10 minutes. Remove from heat. Stir in mussels and cream. Adjust seasoning and serve immediately. mixture and remaining ingredients. Continue cooking until bean Run peas and liquid through strainer; add sugar and water and heat. Make white sauce of flour, salt, pepper, butter and milk. As soon as sauce boils remove from fire and combine with peas. ********** RECIPE ENDS ******** ect. Cover with a towel and let rise about 30 minutes. Heat oven to 375 degrees. Brush loaf with egg glaze. Bake until gol Saute onion and celery in butter until tender but not brown. Stir in flour and blend well. Add chicken broth, stirring constantly. Bring to a boil; then simmer 3-5 minutes. Remove from heat and rub through a sieve. Discard vegetables. Add last 2 ingredients, stirring to blend thoroughly. Heat through but do not boil. Garnish with chopped peanuts. Serves 8-10 Traditional House Recipe of James Tavern - Columbus, OH to 40 minutes or until dough has increased in volume by 1/4. Melt butter; add onion and saute 5 minutes. Stir in flour and broth. Add seasonings, pecans, and celery leaves; simmer 10 minutes. Stir in cream and simmer 5 minutes longer. Serve with mint. clean. Wash with melted butter. Sift with confectioner's sugar. (Bread can be frozen. Sift more confectioner's sugar over bread Boil and mash potatoes and garlic (onion may be used instead of garlic); add potato water, salt and cream. Let come to a boil and serve at once with salt wafers. Serves 4. od Section. Note: This recipe was tested in the Dispatch kitchen and adjustments made for home kitchens. (From Hoffmannbeck's Old World Bakery, Columbus, Ohio) From: Dan Klepach Date: 12 Dec 95 Dice and cook potatoes in salt water. Add butter, pepper, and onion. When potatoes are tender, add milk and riffles made by mixing a small amount of flour and butter until small lumps form. Serves 6. .00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 3082FHeidelberg Meat Loaf Hamburger 7446 6 -1 -1 - "If you have a food mill, make your own cream of rice by grinding whole rice to a medium coarsness. The difference in taste between this and the commercial cereals is as marked as that between ordinary and freshly ground coffee. 325~ F 20 to 25 minutes Preheat the oven to 325~ F. In a large bowl or in the food processor, combine the cream of rice, flour, sugar, and salt. Cut in the butter until the mixture resembles coarse meal. Slowly blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes. Place the crackers on an ungreased baking sheet and prick each one all the way through in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until light golden brown. Cool on a rack. Yield: 85-9 5. VARIATIONS: Substituting half-and-half or cream for the milk will result in a richer cracker. For a different taste, substitute cream of wheat or cream of rye cereals for the cream of rice. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. Notes ********** RECIPE ENDS ******** d 0.00 4484 Whipping topping 0.00 Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, Swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. Stir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives. t and coat well with the sauce. Sprinkle with the parsley before serving. Makes 4 servings. [Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992] Posted by Fred Peters. 4486 Egg 1.00 4486 Sugar 2.00tb 4486 Whipping cream 1.00c *substitute: 1 cn (15-1/2 ounces) salmon, drained And flaked Heat cream cheese, milk, mustard, dill weed, onions and chicken broth in 2-quart saucepan over medium heat until cheese is melted and mixture is smooth. Stir in salmon. Heat until hot. 4 SERVINGS (ABOUT 1 CUP EACH); 380 CALORIES PER SERVING. To Microwave: Place all ingredients except salmon in 2-quart microwavable casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring every 2 minutes, until cheese is melted. Stir in salmon. Cover tightly and microwave on high 2 minutes longer. t for salt. I found that it needed about a half tsp of salt to make it perfect, you may want more or none at all. Reduce heat to fairly low, and simmer for about 20 minutes, stirring often enough to keep it from sticking on the bottom of the pot. That's all there is to it. It's ready to enjoy. 1.00c 4487 Milk Saute onion in butter until soft. Add broth, zucchini, parsley, thyme, salt and pepper. Simmer 10 minutes, or until zucchini is softened. Puree in blender. Return to pan, add half-and-half and wine and heat through. come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft - about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the po In medium bowl, stir cream cheese until smooth. Stir in remaning ingredients. Cover; refrigerate until serving time, at least 2 hours. Garnish with red pepper rings. Serve with fresh vegetables or crackers for dipping. : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *self-rising flour can be used in This recipe. Heat oven to 400 degrees. Heat water and margarine to rolling boil in 2-1/2-quart saucepan. Stir in flour; reduce heat. Stir vigorously over low heat about 1 minute or until mixture forms a ball; remove from heat. Beat in eggs, all at once; continue beating until smooth. Drop dough by scant 1/4 cupfuls about 3 inches apart on ungreased cookie sheet. Bake 35 to 40 minutes or until puffed and golden brown. Cool away from draft. Cut off top one-third of each puff and pull out any filaments of soft dough. Fill puffs with Cream Filling. Replace tops and dust with powdered sugar. Refrigerate until serving time. Refrigerate any remaining puffs. 12 SERVINGS; 205 CALORIES EACH. CREAM FILLINGMix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir one minute. Gradually stir at least half of the hot mixture into egg yolks. Stir into hot mixture in saucepan. Boil and stir one minute; remove from heat. Stir in margarine and vanilla. THANKS for responding . . . Notes ********** RECIPE ENDS ******** at 350 degrees F. 20 to 25 minutes or until cakes test done. Cream butter and flour together, add to hot juice. Stir quickly or use egg beater to smooth. Cook until it thickens. Heat milk until slight scum forms; lower heat, add tomato mixture slowly, stirring constantly. Salt to taste. Serve hot with buttered popcorn or crackers. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0. *self-rising flour can be used In this recipe. Mix flour, margarine and whipping cream. Cover and refrigerate at least 1 hour. Heat oven to 375 degrees. Roll about one-third of the dough at a time 1/8 inch thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll). Cut into 1-1/2-inch circles. Transfer circles with spatula to waxed paper that is heavily covered with sugar. Turn each circle so that both sides are coated with sugar. Place on ungreased cookie sheet. Prick each circle with fork about 4 times. Bake 7 to 9 minutes or just until set but not brown; cool. Just before serving, make cookie sandwiches each with about 1/2 teaspoon Creamy Filling. ABOUT 5 DOZEN COOKIES; 60 CALORIES PER COOKIE. CREAMY FILLINGBeat margarine, powdered sugar and vanilla until smooth and fluffy. Tint with food color. Stir in few drops water, if necessary, until of spreading consistency. 0.50c c Melt butter in kettle. Saute vegetables until onions are clear. Blend in flour. Mix in broth and stir until smooth. Simmer covered 30 minutes. Put soup through blender to puree. Stir in milk. Adjust the seasonings. Stir until hot, but not boiling. Ladle into bowls and sprinkle nutmeg on top. 1.00kg a 20557 Liquid honey 0.25c Heat enough peanut oil in a clean,well- seasoned wok to coat the sides of the pan. Meanwhile,mix eggs,sour cream and dill. When oil is hot,toss in half the scallions and cook until tender. Pour egg mixture and with a gentle scooping motion lift eggs from the middle until they are completely cooked. Garnish with the remaining scallions. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Puree the herring (sauce and all) in a food processor or blender until smooth. Add all the other ingredients and continue to process until smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Lavasch Crackers, Broccoli, Cherry Tomatoes, Zucchini Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) 2.00ts b 19803 Lemon juice 2.00ts c 19803 All-purpose flour 2.00tb d 19803 Fresh parsley, chopped 2.00ts In a saucepan, saute onion in butter until tender. Blend in flour, salt and cayenne. Add the half and half all at once. Cook, stirring constantly, until mixture is thick and bubbly. Add the wine, clams, lobster and button mushrooms. Heat through and serve in warm pastry shells. 19804 Unbleached flour 1.00c a 19804 Brown sugar 3.00tb Peel the onions. Parboil in about 3/4 cup water. (I do this part in a covered casserole in the microwave). Make white sauce with rest of ingredients. If you like a stronger onion flavor, thin the white sauce with part or all of the onion water. Otherwise, thin it with your choice of cream, milk, water, chicken broth or whatever flavor you like. Add onions and bake at 325 to 350 until bubbly. If you're a real creamed onion pig like we are, this will not serve four. 0.33c If scallops are frozen, partially defrost according to package directions. In a deep, 1 1/2-quart,heat-resistant, non-metallic casserole place the 1 tablespoon butter or margarine and onion. Heat, uncovered. in Microwave Oven 1 minute or until onion is tender. Add scallops. lemon juice, salt, marjoram, paprika and wine. Stir to combine. Heat. covered, in Microwave Oven 3 minutes. Add mushrooms and heat. covered. in Microwave Oven 1 minute or until scallops are tender. Do not overcook scallops as they will become tough. Drain liquid and reserve. Set scallops and liquid aside. Melt the 3 tablespoons of butter or margarine in a small heat- resistant. non-metallic bowl in Microwave Oven 30 seconds. Blend in flour. Gradually stir in reserved scallop liquid and cream. Heat, uncovered in Microwave Oven 2 minutes or until thickened and smooth. Stir in parsley. Combine reserved scallop mixture and sauce. Spoon mixture into 4 serving shells or small non-metallic ramekins. Heat, uncovered, in Microwave Oven 3 minutes. If browning is desired, place under broiler of conventional oven several minutes or until lightly browned. From _The New Deluxe Sharp Microwave Oven Cookbook_ : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pick over and wash spinach thoroughly. Add salt and cook until tender. Do not add water. Chop the spinach very fine. Melt the butter in a saucepan, add the flour and blend. Slowly add the milk and stir constantly until mixture thickens. Combine with the chopped spinach, add the pepper and nutmeg and serve. . Use this mixture to paint the turkey to be baked in a microwave oven. Directions for baking a turkey in the microwave oven is found in t In a small heat-resistant, non-metallic bowl melt butter in Microwave Oven 30 seconds. Add onions and heat, uncovered, in Microwave Oven 4 minutes or until onion is lightly browned. Stir occasionally. Cook spinach. Drain well. Combine browned onion, spinach, salt, pepper, nutmeg and cream cheese in a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole. If desired, add milk to make a thinner mixture. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until heated through. From _The New Deluxe Sharp Microwave Oven Cookbook_ For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. SOAK THE WILD MUSHROOMS IN THE BOILING WATER FOR 20 MINUTES. REMOVE,SQUEEZE OUT EXCESS LIQUID,TRIM OFF HARD ENDS AND CHOP THE MUSHROOMS COARSELY. SAUTE THE MUSHROOMS IN THE BUTTER UNTIL LIGHTLY BROWNED. STRAIN ANY DEBRIS IN THE SOAKING LIQUID AND ADD TO THE PAN ALONG WITH THE SPINACH. COO UNTIL MOST OF THE LIQUID HAS BEEN ABSORBED. ADD THE HEAVY CREAM MIXED WITH EGG YOLK AND COOK GENTLY FOR 1 TO 2 MINUTES. SEASON TO TASTE WITH LEMON JUICE,SALT AND PEPPER. SERVES FOUR. Top with Soak the sweetbreads in cold water; drain and cover with the milk, bring to boiling point and simmer for 25 minutes. Cool, remove membrane and cut in small neat cubes. Make one cup of "white sauce" see next recipe. season it with 1 ts Worcestershire sauce 2 ts lemon juice 1/2 ts Salt 1/8 ts Pepper pn Cayenne Force the yolks of the cooked eggs through a strainer. Cut the whites in long strips, and add to the sauce. Add the sweetbreads and butter. Bring to boiling point and serve in patty shells or tart shells. and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. IoYM4G :E/|^ !$]~Vg 0<],Z Combine butter and oil in soup pot; add onions; saute over low heat, sprinkling with thyme, basil, salt and pepper; stir occassionally. When onions are tender, stir in tomatoes and tomato paste; simmer about 18 minutes. Blend flour with equal amount of chicken broth; add to tomato mixture and mix well. Slowly add remaining chicken broth, stirring well. Simmer covered, over low heat, for about 30 minutes. Stir occasionally to prevent soup from sticking to bottom of pan. Put soup through blender in small batches. Reheat puree and stir in sugar, cream and milk. Simmer a few minutes; add remaining butter just before serving. KeyWords :Relishes 99 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pit, peel, and mash the avocado with a fork. Blend in the lemon juice, blending well and then add the sour cream, blending well. Mix in all the rest of the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Green Bell Pepper, Bok Choy, Celery, Pita Bread, Radishes, Aged Cheddar Cheese, Cheese Crackers Grated fresh ginger 0.75 c White raisins 1.00 c Apple cider vinegar 0.25 c Fresh lemon juice Arrange split, skinned and boned chicken breasts in a lightly greased 13x9 inch baking dish. Top with cheese slices. Combine soup and wine; stir well. Spoon sauce evenly over chicken and sprinkle with crushed stuffing mix. Drizzle butter over stuffing. If desired, sprinkle with garlic powder and Parmesan cheese. Bake at 350 for 45 to 55 minutes. , stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED mushroom pieces and the remaining ingredients. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 25 minutes. A small amount of water can be added if necessary. Serve hot. Finally add salt or nam pla to taste and garnish with the remaining mint leaves. Butter square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Spread pecans in pan. Heat remaining ingredients to boiling in 3-quart saucepan over medium heat, stirring constantly. Cook, stirring frequently, to 245 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a firm ball that holds its shape until pressed. Spread over nuts in pan; cool. Cut into 1-inch squares. Wrap individually in plastic wrap or waxed paper. 64 CANDIES; 80 CALORIES PER CANDY. COMBINE SHREEDE CHEESE AND FLOUR; SET ASIDE. IN A SAUCEPAN COOK GREEN PEPPER IN BUTTER TILL TENDER BUT NOT BROWN. STIR IN WINE; HEAT SLOWLY JUST TILL BUBBLING. GRADUALLY ADD SHREDDED CHEESE, STIRRING CONSTANTLY, UNTIL SMOOTH AND BUBBLY. STIR IN CREAM CHEESE AND MUSTARD; COOK AND STIR OVER LOW HEAT TILL SMOOTH. TRANSFER CHEESE MIXTURE TO FONDUE POT. . On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with In large skillet over medium-high heat, heat one tablespoon margarine. Add chicken; cook 10 minutes or until browned. Remove. Reduce heat to medium. In remaining margarine cook mushrooms and onion with garlic until onion is tender and liquid has evaporated, stirring often. Stir in soup, milk and pepper; heat to boiling. Return chicken to skillet. Cover; cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Serve with noodles. Serves 4. Place chicken breasts in a greased 9 x 13-inch pan. Top with cheese. Combine Cream of Broccoli Soup and milk and spread over cheese. Toss melted butter with stuffing mix and sprinkle over top of chicken. Bake in a 350-F oven for 30 minutes, or until tender. Makes 4-6 servings In saucepan, cook noodles according to package directions. Add seasoning packets; drain off most of liquid. Stir in Cream of Mushroom Soup and milk. Heat through, stirring often. Stir in tomatoes (optional). Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. Contadina tomato sauce 6.00 oz Can Contadina tomato paste 0.50 ts Salt 0.25 ts Dried oregano 0.00 Minced fresh basil, to 0.00 Taste (hard to have too 0.00 Much basil) Instructions: Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. ny others I know of. If you can't get Contadina, then a small shake of tobasco will help (not enough to make it hot, just enough to give it a little sparkle). For all those people who THINK they can't make a pie crust, here is a quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling water and fluffing the shortening Combine water, chicken, carrot, and sliced onion in a large saucepan. Bring to a boil; cover, reduce heat, and simmer 30 minutes. Remove chicken from broth; cool. Bone chicken, and cut meat into 1" pieces. Set aside. Strain broth, saving 3/4 cup. Coat a large nonstick skillet with cooking spray; place over med-hi heat until hot. Add chopped onion, and saute until tender. Gradually add 1/4 cup flour and tarragon, stirring well. Gradually stir in 3/4 cup skim milk, yogurt, wine, and reserved 3/4 c chicken broth. Cook, stirring constantly, until mixture is thickened and bubbly. Stir in peas, pimento, and reserved chicken. Set aside, and keep warm. Combine remaining 1 cup flour and salt, stirring well. Add eggs and remaining 1 cup skim milk; beat with a wire whisk until well blended. Spoon mixture evenly into six 6-oz custard cups that have been coated with Pam. Place 4" apart on a baking sheet. Bake at 400 deg F for 45-50 minutes or till golden brown. Break open each popover. Spoon 1/2 cup chicken mixture over each popover. Serve immediately. PER SERVING: 276 calories, 2 5. 4 g protein, 3. 9 g fat, 3 3. 1 g carbohydrates, 133 g cholesterol, 2. 2 mg iron, 236 mg sodium, 162 mg calcium. PSQWV In large skillet, heat oil and brown chicken; drain. Add Lipton Onion soup mix and tarragon blended with water and wine. Simmer covered 45 minutes or until chicken is tender. Remove chicken to serving platter and keep warm. Into skillet, stir in flour blended with cream. Bring to boiling point, then simmer stirring constantly, until sauce is thickened, about 5 minutes. Serve sauce over chicken. ium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine Crumbs, sugar, and margarine; press onto bottom of 9-inch spring- form pan. Soften gelatin in water; stir over low heat untl dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. Top with strawberries before serving. aking sheet and roast in a 500 oven until slightly singed (about 15 minutes). Let cool. Mix margarine and cocoa in medium bowl. Stir in powdered sugar. Beat in vanilla and milk until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 105 CALORIES PER SERVING. ups. Recipe by: rec. food. cooking - Stephanie da Silva Compliments of: Combine cheese spread and rice. Add chicken, peas and 1/2 onion. Place in casserole and bake at 350 F for 15 minutes. Top with remaining onions and bake another 5 minutes. ca/~netdir/recipe Notes ********** RECIPE ENDS ******** ok for 10 minutes or so. 5) Add the meat, mixing in well. Simmer for about 1 hour or until the meat is te In medium bowl with electric mixer at medium speed, beat cream cheese, mustard and basil until smooth. Stir in olives, scallions and red pepper. To serve, pipe or spoon 1 tbs. mixture onto each potato half. Garnish with scallion tips and serve. Makes 3 dozen appetizers Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked. Note. Combine all meatball ingredients in medium bowl. Shape mixture into 20 meatballs and place in 2 qt casserole. Cook at HIGH (100%) 8 to 10 minutes. Stir gently 3-4 times, rearranging meatballs. Drain, cover and set aside. In 4 cups measure or small bowl, cook butter at HIGH (100%) 45-1 minute or till melted. Stir in flour, dill, 1/4 tsp of paprika, salt and pepper. Blend in milk. Cook at HIGH (100%) 3-5 minutes or till thickened and bubbly, stirring after every minute. Pour sauce over meatballs and sprinkle with remaining paprika. Serve over hot buttered noodles. Notes ********** RECIPE ENDS ******** Spicy/hot 22258 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 14263 Curried Frogs' Legs Vietnamese 22260 In a saucepan cook potatoes and onion, covered, in boiling salted water for 5 minutes. Add mixed vegetables and cook 5 minutes more or till tender; drain well. Meanwhile, for sauce, in a med saucepan stir together milk, cornstarch, bouillon granules, and pepper. Cook and stir till thickened and bubbly. Stir in cheese and mustard till cheese is melted. Spray an 8x1 1/2" round baking dish with Pam. Spread the vegetables in the bottom of the dish. Top with the egg slices. Pour sauce over all ingredients in dish. Bake, uncovered, in 350 deg F oven for 20 minutes. Arrange tomato slices atop. Bake, uncovered, 5 minutes more or till heated through. *************************************************************** Per serving: 270 calories, 16 g protein, 32 g carbohydrates, 9 g fat, 284 mg cholesterol, 591 mg sodium, 618 mg potassium. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a food processor or blender, place garlic and cheeses. Process until well combined. Add remaining ingredients, except olies, and precess everything together. Add olives combine with cheeses but leave everything slightly chunky. Taste, adding salt and pepper if needed. Place in crock and garnish with dill. Service this Green-inspired spread with pita toasts or cold shrimp. For a pretty presentation, spread it onto leaves of radicchio or form thin slices of prosciutto or form thin slices of prosciutto into cone shapes and fill them with the mixture. To use as a dip with vegetables, thin mixture with yoghurt. The spread will keep refrigerated for 5 days. avored Jello, omit fruit juice. In bowl, mix unflavored gelatin with 3 packages (4 serving size) fruit flavored Jello. Add 4C boiling water and stir until Jello is completely dissolved. Chill and cut as above. In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack. ) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally. ) If desired, in a small saucepan melt 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16 servings. C:\GALLERY\PROGRAMS\CORELGAL.EXE -print4 ddeexec [print("%1")]3 application CORELGAL+ topic system) protocol StdFileEditing server C:\GALLERY\PROGRAMS\CORELGAL.EXE% &Open+ Insertable Place meat on warm platter and keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy. ) Stir in flour. (Measure accurately so gravy is not greasy. ) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in few drops browning sauce if desired. Stir in salt and pepper. ABOUT 1 CUP GRAVY; 15 CALORIES PER TABLESPOON. Serves :6 KeyWords :Candies Chocolate Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 NOTE: To roast garlic, peel off as much papery skin from each large head of garlic as will come off easily while still keeping the head intact. Brush each head liberally with 1 teaspoon olive oil. Place in a small, shallow baking dish in the toaster oven and roast at 375 F until the outside is lightly browned and the innermost cloves are soft, about 20 minutes. Refrigerate in a sealed container for up to 2 weeks. DRESSING: In a blender or food processor, combine all of the ingredients and process until smooth, adding water as required to create a slightly thick consistency. Use immediately or refrigerate in a tightly sealed container for up to 1 week. Bring to room temperature before using and reblend, if necessary. Makes 1 cup Lorna Sass, "Recipes from an Ecological Kitchen" Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Mix avocados and mayonnaise together until well blended in glass or plastic bowl. Add all remaining ingredients and mix well. Cover and refrigerate at least 1 hour. Serve with tortilla chips if desired. ABOUT 2-3/4 CUPS DIP; 40 CALORIES PER TABLESPOON. n water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a Combine all ingredients. Cover; chill. VARIATION: Creamy cucumber dip. Follow recipe and stir in 1 medium cucumber peeled, sseded and chopped. Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee. ) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the laye Combine cream cheese, mayonnaise and horseradish sauce, mixing until well blended. Stir in remaining ingredients. Chill. Serve with vegetable dippers or chips. VARIATIONS: Substitute 2 1/2 oz package smoked sliced beef, chopped, for ham. Substitute 4 crisply cooked bacon slices, crumbled, for ham. and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the Microwave process cheese spread, sauce and milk in 1 quart bowl on high 4-5 minutes or until process cheese spread is melted; stirring every 2 minutes. Servw ith hot cooked chicken nuggets. Conventional: Combine process cheese spread, sauce and milk in sauce pan; stir over low heat until process cheese spread is melted. Serve as directed. st 1.50ts 4205 AFTER BEEP Beat ingredients with a hand beater until smooth. ABOUT 1 CUP DRESSING; 100 CALORIES PER TABLESPOON. nd rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add more salt if necessary. Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste, kneading well. Put slic Blend together all the ingredients in a blender till smooth. Adjust sweetener to taste. Cook mixture on the stove top. Bring to a boil on low heat, stiring constantly till thickened. When thickened, pour mixture into individual serving dishes & chill till firm. "Vegetarian Times" March, 1992 :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place all ingredients in blender or food processor in order listed. Cover and blend on medium speed about 1 minute, or process, until smooth. 2 CUPS DRESSING; 15 CALORIES PER TABLESPOON. nion; finely chpd 1.00 tb Lemon juice 0.50 ts Sugar; granulated 0.25 ts Worcestershire sauce 1.00 Hard cooked egg; chpd. Instructions: Combine all ingredients in a small bowl except egg. Stir in chopped egg last. Combine crumbs,egg,milk,onion and salt. Add beef;mix well. Shape mixture into 20 meatballs;place in 15 x 10 x 1" pan. Bake,uncovered,in 375 degree oven 15 minutes. Drain and cool. Combine soup,apple juice,parsley and basil;add meatballs and stir to coat. Divide rice among 4 shallow single-serving baking dishes. Top with 5 meatballs and some sauce. Place carrots at one end of dish; drizzle with margarine. Cover with moisture and vapor-proof wrap; freeze. To serve,bake,uncovered,in a 375 degree oven about 1 1/4 hours,or cook,covered,on 70 % powder (medium high) 10 to 12 minutes in the microwave,turning once. Makes 4 servings. em in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg In a small bowl, dissolve coffee granules in hot water; set aside. In another bowl, combine cookie crumbs, 1/2 cup pecans and butter. Pat into the bottom of a 13-in. x 9-in. x 2-in. baking pan. In a mixing bowl, beat cream cheese until light and fluffy. Blend in coffee mixture, milk and chocolate syrup. Fold in whipped topping and spread over crust. Sprinkle the remaining pecans on top. Freeze. ?DuBEqFIo79W ":34H+.=#&4 &3%+8$,9 /%)A)-I+1N)1O'0R.6^:BqDM =By=> Combine Water & Bouollon Granules in A Large Dutch Oven. Bring To A Boil. Add Barley & Return To Boil. Cover, Reduce Heat & Simmer 1 Hour OR Until Tender. Remove 1/2 C. Barley, Using A Slotted Spoon; Set Both Mixtures Aside. Coat A Medium Skillet With Cooking Spray; Add Oil & Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 2 Min. Add Mushrooms & Vermouth; Cook An Additional 2 Minutes, Stirring Frequently. Cover, Reduce Heat; Simmer 5 Min. Remove From Heat. in Processor, Add 1/2 C. Drained Barley, 1/2 C. Mushroom Mixture, And Milk. Process Until Smooth. Add Pureed Barley Mixture & Remaining Mushroom Mixture To Dutch Oven. Bring To A Boil. Remove From Heat. Stir in Remaining Ingredients. Serve Warm. C}>AxHK~JJx88`+*L*(E*)=++;--=//?01?01?02=02=35@01;+,6)(1)(1*)2,)2,*0+++,,,-,.-,0-+1-*3,(4+'383B-(71-9 S]{?I In a 4-cup measure micro-cook the chopped onion, the 2 T snipped parsley, and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the sliced fresh mushrooms. Micro-cook, covered, on 100% power for 2 to 3 minutes or till the mushrooms are tender, stirring once. Stir in cornstarch, beef bouillon granules, worcestershire sauce, dry mustard, and freshly ground pepper. Add water; mix well. Micro-cook, uncovered, on 100% power 3 to 4 minutes or till thickened and bubbly, stirring twice. Combine hot mushroom mixture and dairy sour cream in a blender container. Cover and blend till mixture is nearly smooth. Pour back into the 4-cup measure. Micro-cook, uncovered, on 100% power about 1 minute or till the mushroom mixture is heated through. DO NOT BOIL! Garnish with additional snipped parsley, if desired. NOTE: After making Creamy Mushroom Soup, use this quick clean-up method to wash your blender. Simply fill the blender container about 1/3rd full with lukewarm water and add a small amount of detergent. Replace the lid and run the moter a few seconds or till the blender container is clean. Rinse, dry, and return the blender container to it's base. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven, combine apples and water. Bring to boiling. Reduce hea Choose your favorite mustard (Dijon mustard works well) and mix with sour cream. , stirring occasionally. 2. Drain off liquid. Press apples through a cone-shaped colander or food mill for applesauce. Discard waste. 3. Bake pie crust @ 450 degrees for 7 minutes. Reduce temperature to 375 degrees. Rinse chilies and pat dry with paper towels. Make a lengthwise slit in a chili,place a strip on Monterey Jack cheese inside. Repeat with remaining chilies. Place chilies in pie crust spoke-fashion. In medium bowl,stir soup. Gradually,add milk and half and half. Add remaining ingredients except olives,mix well. Pour mixture over chilies. Bake on cookie sheet for 1 hour or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Garnish with olives. Makes 6 servings. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 to 3 hours or till mixture resembles thick applesauce, stirring often. (It will thicken as it stands. Slash edges of pork chops. Combine flour and sage. Dredge chops in flour. Place in casserole with tenderloin inside. Top with onion. Whisk soup, milk, bouillon, steak sauce and remaining flour until smooth. Pour over chops, coating all. Cover and microwave at 30% for 15 min. Turn and rearrange chops and push beneath sauce. Cover and microwave 15 more min. at 30%, then let stand for 10 min. Skim off excess fat and serve. Servings: 2 ) Note: If you like, spoon the apple butt In medium bowl, stir cream cheese until smooth. Stir in remaining ingredients. Cover, refrigerate until serving time, at least 2 hours. Garnish with pepper rings. Serve with fresh vegetables or crackers or dipping. j 21269 Uncooked kasha 1.00c k 21269 Hot vegetable broth 2.00c Whisk all ingredients until well combined and chill thoroughly before serving. Makes 3 cups. m 21269 Pine nuts, chopped 0.25c n 21269 Italian parsley, chopped 0.25c o 21269 Thyme 0.50ts Combine ingredients; mix well. Chill. Toss with mixed green salads, coleslaw, potato salads or pasta salads or drizzle over sliced tomatoes. Makes 1-1/2 cups. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place the butter and onion in a large soup kettle, set over low heat and cook until onions have softened, about 5 t 8 minutes. Increase the heat to medium, add the leek and stir-cook 1 minute. Add the potatoes and paprika; stir-cook 30 seconds. Stir in the broth, thyme, herb bundle, and Worchestershire sauce. Bring the soup base to a boil, then cover and simmer 50 minutes, or until the potatoes are tender. Scoop out about 1 cup of the vegetables and mash them; then return them to the pot. Discard the herb bundle. (The soup may be prepared in advance up to this point. ) Stir in the heavy cream, season with salt and pepper to taste, and let the soup cook without simmering until hot throughout. Sprinkle with fresh parsley and serve immediately. take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups. Notes ********** RECIPE ENDS ******** e 11506 Veal Fillets; C Beat the cream cheese to a smooth consistency, gradually adding the basil. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Unsalted Potato Chips, Water Crackers, Green Bell Peppers, Mushrooms, Brussels Sprouts, Fennel, Smoked Deli Meats h 11507 Potatoes; Medium 5.00ea a 11507 Sal PREHEAT OVEN TO 300F. Sprinkle rice evenly over the bottom of a buttered 1 1/2-quart casserole. Mix milk and sugar, pour over rice, sprinkle with nutmeg and dot with butter. Bake, uncovered, 2 hours, stirring every 15 minutes for the first 1 1/2 hours, until lightly browned. Remove from oven and stir in whipping cream. Bake another 1/2 hour. Makes 4 to 6 Servings 507 ;Boiling Water 1.00x e 11 Combine sour cream, salsa and salad dressing mix in a bowl; mix well. Cover and chill at least 1 hour. Serve with tortilla chips and raw vegetables. 0.50c g 11507 Parsley; Minced 2.00ts h 11508 Potatoes; Medium 6.00ea a In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. In large bowl, with wire whisk, thoroughly blend gelatine mixture, yogurt and mayonnaise. Stir in remaining ingredients except salad greens. Turn into 4-cup bowl or mold; chill until firm, about 3 hours. Unmold onto salad greens. Serve, if desired, on crackers or cocktail bread. Makes 4 cups spread. e Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Generously butter 9-1/2-inch diameter deep-dish pie plate. Place 1 phyllo sheet on work surface (cover remaining pieces with plastic wrap, then with clean damp towel). Brush phyllo sheet with butter and fold in half lengthwise. Brush folded surface with butter. Cut in half crosswise. Place 1 phyllo rectangle, buttered side down, in prepared pie plate, covering bottom and letting pastry overhang 1 section of edge by 1/2-inch. Brush top of phyllo in pie plate with butter. Place second phyllo rectangle in pie plate, covering bottom and letting pastry overhang another section of edge by 1/2-inch; brush with butter. Repeat process with remaining 4 phyllo sheets, making certain entire surface of edge is covered to form crust. Fold overhang under to form crust edge flush with edge of pie plate. Brush crust edges with butter. (Can be prepared 4 hours ahead. Cover and refrigerate. ) Preheat oven to 350F. Whisk yolks and mustard in medium bowl to blend. Beat in eggs, half and half, cream, salmon, onions and chopped dill. Season to taste with salt and pepper. Pour into prepared crust. Bake until center is set, about 50 minutes. Transfer to rack. Cool. Garnish with dill sprigs and serve slightly warm or at room temperature. NOTE: Purchased phyllo pastry is used here instead of a regular pie crust for quick and easy assembly. This tart is best when served at room temperature. Recipe from Bon Appetit, April, 199 1. For ribs, I dunk the ribs in the sauce each time I turn them. This sauce is very spicy and some people think it's too strong for poultry; I disagree. The coarser the pepper is ground, the better it is. Warning: if this is used on country style pork ribs it will make you throw rocks at steak! In medium bowl, combine sour cream, mayonnaise and seasonings. Stir in onions, spinach, water chestnuts, and red pepper. Cover; refrigerate to blend flavors. Serve with crisp vegetable dippers, assorted crackers or bread. h a sharp knife, cut the dough into 2-inch shapes. Place the crackers on a lightly greased or parchment-lined baking sheet. Prick each one all the way through in 2 or 3 places with the tine Place onion in a large pot with 1/2 cup water. Cook and stir until onion softens slightly, about 3 minutes. Add remaining 5 cups of water, potatoes, zucchini, and soy saue. Bring to a boil, reduce heat, cover and simmer for 35 minutes. Add spinach and pepper. Cook for another 2 minutes. Remove from heat. Puree soup in batches in blender. Return to pan. Add mushrooms if desired. Heat gently for 5 minutes. Serve hot. Serves 4 to 6. Author's Note: Pureed potatoes give this soup a rich taste and texture with barely a trace of fat. Notes ********** RECIPE ENDS ******** 2925 Water 1.00c 2925 Bread crumbs 0.00 2925 Worcestershire sauce 1.00tb Crumble sausage into casserole. Add scallions. Nuke on high three to four minutes. Pour off fat. Stir in chicken, sauteed mushrooms, crumbs, wine, parsley, and celery salt. Mix well. Stuff 16 shells and place four in each gratin dish. Pour Mornay Sauce over shells. Cover with plastic wrap. Nuke on high for seven to eight minutes, turning once. Spoon sauce over pasta before serving. Sprinkle with parmesan, parsley and paprika. 2.00 Melt margarine in a soup pot over low heat. Add onion,c arot and garlic. Cook, covered, for 20 minutes, stirring occasionally, until vegetables are tender and wilted. Crush tomatoes in their liquid and add to the pot along with chicken broth, potato, basil, nutmeg and salt. Cook, covered, over low heat for 40 minutes, stirring occasionally. Let cool to room temperature. Puree in a blender, in small batches, adding a bit of milk to each batch. Return to soup pot and adjust seasonings. Before serving, warn through over very low heat. Do not boil. le :Tentsuyu Sauce Serves :4 KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Note: In lieu of fresh trout, 1/2 lb cooked and flaked fish may be used. Serves 6 as an appetizer, or 3 as a light lunch. If using fresh trout, poach them in the oven at 350 F (180 C) gas mark 4 for 30 minutes, then cool, skin, bone and flake - there should be about 8 ounces of cooked flesh. Separate the egg and use the yolk to make mayonnaise: season it with salt and pepper, gradually beat in the oil, then 1 teaspoon or so of vinegar to thin and flavour the sauce. Put the prepared fish into a food processor. Add the mustard, yoghurt and 1 heaped teaspoon each fresh chopped tarragon and parsley, and whizz to a perfectly smooth puree. Soak the gelatine (more may be necessary in hot weather) in 3 tablespoons cold water, let it soften and swell, then dissolve over low heat. Cool for a minute or two before adding the liquid gelatine to the fish puree: pour it on in a thin stream while the machine is running. Carefully and gradually beat the fish puree into the mayonnaise. Quickly whisk the egg whites to snowy peaks and fold them into the fish puree. Taste and adjust the seasoning. Divide the mixture between 6 ramekins or 3 small souffle dishes. Cover and chill for 2-3 hours until set to a soft cream. Seed the cucumber but do not peel. Chop it finely, sprinkle it with 1/4 teaspoon each salt and caster sugar and 1/2 teaspoon tarragon vinegar, and set aside for a couple of hours to draw out some of the cucumber juices. Drain and pat dry. Top each mousse immediately before serving with a small spoonful of the cucumber - a good crunchy contrast to the soft textured mousse - and garnish with a tarragon leaf. Oatcakes that have been gently warmed in the oven go well with this dish. #J14^t Heat oven to 350 degrees. Cook noodles as directed on package; drain. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk and pepper in ungreased 2-quart casserole. Mix bread crumbs, cheese and margarine. Sprinkle over tuna mixture. Bake uncovered 35 to 40 minutes or until hot and bubbly. Sprinkle with parsley. 6 SERVINGS; 370 CALORIES PER SERVING. To Microwave: Cook noodles as directed on package; drain. Decrease milk to 2/3 cup. Mix noodles, tuna, mushrooms, pimientos, sour cream, milk and pepper in 2-quart microwavable casserole. Cover tightly and microwave on medium (50%) 10 minutes; stir. Mix bread crumbs, cheese and margarine. Sprinkle over tuna mixture. Microwave uncovered on medium (50%) 4 to 7 minutes or until hot and bubbly. In a large skillet, cook turkey or turkey sausage and onion until meat is browned, stirring to break up meat. Drain. Stir in cream cheese till combined; add mushrooms and set aside. For the crust: Lightly grease a 9 inch pie plate with non- stick spray. Unwrap biscuits and separate. Arrange biscuits in pie plate, pressing onto the bottom and up the sides of the plate, ex- tending the biscuits at 1/2" intervals, if desired. Spoon turkey mixture into shell, spreading evenly. In blender or food processor, combine egg, cottage cheese, and flour. Cover and blend or process until smooth. Spoon over turkey mixture. Bake, uncovered, for 25-30 minutes at 350F or until edges are browned and filling is set. Let stand 5-10 min. before cutting into wedges. Garnish with tomato slices and chives, if desired. Note: You may wish to add salt and pepper to taste. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix powdered sugar and margarine. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 130 CALORIES PER SERVING. Note: To fill and frost three 8 inch layers, use 4-1/2 cups powdered sugar, 1/2 cup margarine or butter, softened, 2 teaspoons vanilla and about 3 tablespoons milk, .00 Finely chopped 0.00 Salt and pepper to taste 0.00 Ti This recipe does require a blender. Blend all ingredients until smooth. Add spices (salt, pepper, tarragon, onion powder, etc) and mix again to blend seasonings. Heat the whole mixture over a low heat, stirring constantly until hot (the soup, that is). bout 1 cup. Notes ********** RECIPE ENDS ******** b 11683 Bay Leaf 1.00ea Preheat the oven to 325~ F. In a large bowl or in the food processor, combine the flour, sugar, and salt. Slowly add the half-and-half or cream and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. The thinner these crackers are, the better. Cut out individual 2-inch crackers with a cookie cutter, juice can, or sharp knife and arrange on a lightly greased or parchement-lined baking sheet. With the tines of a fork, prick each cracker 2 or 3 times. Bake for 20 to 25 minutes, or until lightly browned, turning over once during baking. Cool the crackers on a rack until crisp. Yield: 45-50. VARIATIONS: To vary the texture, substitute 1/2 cup rolled oats, rye, barley, or wheat for an equal amount of flour. 0.00--------- j 11683 Parlsey Sprigs 1.00x Combine beef and chicken stock, celery, onion and green pepper in large saucepan and bring to boil over high heat. Reduce heat and simmer until vegetables are crispy tender, about 5 minutes. Add dissolved cornstarch and continue cooking until soup thickens. Remove from heat and stir in corned beef, swiss cheese and sauerkraut, blending well. Melt butter in large double boiler over medium heat. STir in half and half. Add soup and blend until smooth. Heat through, but do not boil. Garnish with chives. lt,pepper & cornstarch mixture. When it thickens, return scallops & vegetables to wok & allow them to become hot. Serve. Note: Make sure all sand is removed from scallops so they are not gritty. Make certain cooking oil is fresh so scallops remain white. Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU 1.00ea r 11683 Creamed Cottage Cheese Serve on the side with souffle au chocolat. Boil milk with the split vanilla bean steeped in it. Cover immediately after milk has boiled to preserve flavor. In a bowl, mix the sugar and egg yolks, beating with a wooden spoon until frothy, thick and nearly white. Slowly add milk. Pour the mixture back into the saucepan and cook over a low flame, stirring continuously with a spatula to prevent the egg yolks from coagulating. As the sauce heats, the egg yolks will cause it to thicken. As soon as the cream coats the spoon, remove from heat and pour into a bowl. Allow to cool. Serves :1 KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter and mix with corn oil. Let stand one hour. Mix eggs and stir gently. Add all ingredients one at a time to blender - adding 1 c of milk last. Beat at low speed. Turn off blender and add last 3/4 c milk unbeaten. Stir and enjoy. Keep refrigerated for freshness. Shake and add 1/2 c to your tub. Makes 3 cups - enough for 6 baths. Terri St. Louis-Woltmon 0 tb Fresh basil, minced Instructions: Tapenade is a wonderful olive sauce from the south of France. Beat egg yolks until slightly thickened. Gradually add sugar and a pinch of salt. Scald table cream and pour slowly into egg mixture, stirring. Add vanilla and pour into baking dishes. Set them in a pan with 1" of water and bake at 350 degrees for 45 mins to 1 hour. Test with clean knife. Can be prepared a day ahead. Sprinkle top with sugar and/or top with fresh sliced peaches or strawberries. Brice McAdoo Clagett ll keep for 10 days. Makes 1 FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene, Oregon] Heat oven to 350 degrees F. Grease square pan, 8x8x2 inches. Beat brown sugar and margarine until fluffy. Stir in baking mix and walnuts until mixture is crumbly; reserve 1 cup. Press remaining mixture in pan. Bake 12 minutes. Mix cheese and granulated sugar; beat in reaining ingredients until smooth. Spread cream cheese mixture overlayer in pan; sprinkle withreserved crumbly mixture. Bake until center is firm, about 25 minutes. Cut into about 2-inch squares. Store cookies in refrigator. 16 cookies. NOTE: High altitude directions (3500 to 6500 ft), Heat oven to 375 degrees. d it to be 1/4 cup water) Select white bread and push start. -1.00 -1.00 -1.00 kid 20575 Jello Skating Pond Recipe Kids Check 33571 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Combine unsweetened chocolate and butter in a small, heavy saucepan; cook over low heat, stirring constantly, until melted. Let stand 10 minutes. Beat eggs at medium speed of an electric mixer until thick and lemon colored; gradually add sugar, beating well. Add flour, salt, vanilla, and chocolate mixture; beat at low speed 1 minute. Spoon mixture into a lightly greased and floured 13x9x2 inch pan. Bake at 350F for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Cool 10 minutes; spread Creme de Menthe Frosting (see below) over top. Chill at least 4 hours. Drizzle melted chocolate over frosting or pipe in desired design using metal tip No. 3 or 4. Cut into bars immediately. Remove from pan, and chill at least 1 hour. Store in an airtight container in refrigerator. Yield 4 dozen. Creme de Menthe Frosting Combine all ingredients except walnuts in a mixing bowl; beat at high speed of an electric mixer until smooth. Stir in walnuts. Yield: enough for 4 dozen bars. eat oven to 350 degrees. Mix ingredients well and line a 9" pie pan. Bake for 6 minutes. Blend until smooth the cream cheese,sour cream and sugar. Pour into pie shell. Top with blueberries. Sprinkle sugar on top and bake @ 350 degrees for 5 minutes. Chill and serve. ck Snacks 33582 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 2 The creme de menthe layer adds a lovely color and flavor to these brownies. Preheat oven to 350. In a large bowl, cream sugar and butter. Add beaten eggs and blend well. Add flour and salt and mix well. Blend in vanilla and chocolate syrup. Pour batter into greased 9 x 13-inch pan. Bake at 350 for 30 minutes. Cool in pan. While brownies are cooling, make mint layer by mixing together sugar, creme de menthe and butter. Spread over cooled brownies. To make glaze, melt chocolate chips and butter together until smooth. Cool and spread thinly over mint layer. Chill until ready to serve. Cut into small squares. These brownies freeze well. Thaw at room temperature for two hours. Yield: 2 4. Terria Upshur, Silver Spring, MD Randy Shearer Paprika Instructions: In a small bowl, stir together all ingredients. Cover and refrigerate for at least 30 minutes to blend flavors. 1 Kitchen Cabinet Sunset Publishing Corporation Menlo Park, California MM Boil all ingredients except Creme de Menthe and ice cream. When pineapple is clear, add Creme de Menthe. Let cool and make parfaits in the usual manner, alternating sauce and ice cream. -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4844FItalian Ice 8100 1 -1 -1 -1.00 -1.00 -1.00 -1. These bite-size candy cups make charming gifts. You'll also enjoy using. Heat candy coating in double boiler over hot water until melted. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups. Let stand until hard. Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in remaining ingredients. Refrigerate about 25 minutes, stirring frequently or until mixture is thick and mounds when dropped from a spoon. Spoon mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. 24 CANDIES; 95 CALORIES PER CANDY. 8106 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0che 9770FItalian Marinated Mushrooms Must stand 6-8 hours, and then be chilled. In a saucepan, heat buttermilk and cream to body temperature. Pour into a container and partially cover. Allow to stand for 6 to 8 hours at room temperature, when it will become thickened and slightly acid in taste. Stir, cover and refrigerate until well chilled. s 8110 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. -1 -1.00 -1.00 -1.00 0sal 3094FItalian Sausage (sweet Or Hot) Ethnic 8114 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 636FItalian Sausage In Tomato Sauce Cajun Put peas, rice and salt in 1 cup bouillon, cover, bring to boil and cook 6 to 8 minutes, lifting cover 3 to 4 times to help peas keep their green color. Drain. Reserve broth. Puree heavier part of mixture in a blender, 1/2 cup at a time, adding 1 T. of broth with each half cup. Put puree, milk and 4 cups of stock or bouillon in saucepan and heat to boiling point. Add sugar and stir and cook for 10 minutes or until soup has thickened slightly. Blend egg yolks with cream and mix with the soup. Season to taste and garnish with shredded lettuce cooked 1 minute in remaining 1/4 cup of bouillon or stock. Serves 8 and makes them feel a lot better. Taken from the Martin County Guide. Marilee Schabo g Instructions: Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months. * cut in 1 1/2 inch chunks ** or other shrimp, peeled and deveined *** or butter or cooking oil # undrained, cut up In a large boiler pot over medium heat, melt margarine. To prepare roux, slowly blend in flour and stir constantly until mixture is light brown. Add onion, celery and garlic and continue stirring until vegetables are tender. Gradually stir in chicken broth. Add remaining ingredients except seafood. Bring to a boil, then simmer for 10 minutes. Add fish and oysters and simmer for 5 minutes. Add shrimp and cook for 5 minutes more or until all seafood is done. Marine Advisory Service - Texas A&M University Note: This soup is very good made with fish fillets only. Place onion,bell pepper,celery,garlic,bay leaf and butter in a 2 quart glass measure. Cover with vented plastic wrap. Microwave on high for 5 minutes. Drain liquid from tomatoes into a small bowl;set aside. Coarsely chop tomatoes and add to vegetables in glass measure. Add tomato juice,Worcestershire sauce,hot sauce and paprika;stir well. Cover again and microwave on high for 5 minutes. Remove bay leaf. Using a small wire whisk,blend cornstarch into reserved tomato liquid. Stir mixture into heated sauce. Cover again. Stirring midway through cooking,microwave on high for 5 to 6 minutes or until sauce is bubbly hot and thickened. Toast muffins and top with sliced eggs. Top with sauce;serve immediately. Makes 4 servings. A staple at fish fries, it is always accompanied by hush puppies or. Heat oven to 450 degrees. If fillets are large, cut into 8 serving pieces. Place in ungreased rectangular baking dish, 11 X 7 X 1-1/2 inches. Mix remaining ingredients except rice; break up tomatoes. Pour over fish. Bake uncovered 25 to 30 minutes, spooning tomato mixture over fish occasionally, until fish flakes easily with fork. Serve over rice. Garnish with lemon slices sprinkled with chopped parsley if desired. 8 SERVINGS; 220 CALORIES PER SERVING. cook rice in 1-1/2 cups water until just tender and water is absorbed,about 18 minutes. Melt butter in medium skillet over moderate heat. Add onions and green pepper and cook until onions are transparent, 2-3 minutes. Add tomatoes with juice, cajun seasoning, pepper, sugar,worchestershire, bay leaf and cloves. Bring mixture to simmer and reduce heat to low. Cook, uncovered, 10 minutes, stirring frequently. Remove bay leaf. Stir in rice and crab meat. Taste and adjust seasonings. Transfer mixture to 1-1/2 quart casserole and sprinkle with cheese. Bake uncovered, at 375 F for 20 minutes. Makes 4-6 servings. Lemon juice 0.50 ts Salt 4.00 tb -Cold water Instructions: Process the above in a blender. Notes ********** RECIPE ENDS ******** Chopped fresh or 1/2 ts 0.00 Dried oregano leaves 0.25 ts Pepper 2.00 Cl Garlic, crushed Instructions: Shake all * firmly packed grated mild white cheese of your choice Preheat oven to 350 deg F. In a large skillet, heat butter till it foams. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Sprinkle in the flour, stirring until well blended. Add the herbs and saute, stirring until the mixture just begins to brown. Add the milk and the diced eggplant (about 1 1/2 lbs). Cover and cook over low heat, stirring occasionally, until the eggplant is quite tender. Add a bit of water from time to time if necessary, just enough to keep the bottom of the skillet moist. Remove from the heat. Transfer the mixture to a mixing bowl. Add the bread crumbs, cheese, salt and pepper to taste, cayenne, and 3 egg yolks. In another bowl, beat the 3 egg whites until they form stiff peaks, then fold them gently into the eggplant mixture. Pour the mixture into a well-oiled 1 1/2 qt baking casserole or souffle pan. Bake for 40-45 minutes, or until puffed and golden brown. Let the souffle sit for 5 minutes, then serve at once. Serves 4- 6. When syrup is thick and rind clear, pack in hot, sterilized jars, top with syrup and seal. Notes ********** RECIPE ENDS ******** NOTE: Drizzle melted butter over crumbs. Cook white sauce until smooth--set aside. Prepare Tomato Sauce by melting 4 tablespoons butter and cook onion, pepper until soft; add tomatoes, garlic and chili powder. Cook until thick, add a pinch of soda. Add white sauce to this sauce. Place alternate layers of sauce and sliced cooked eggs in a greased casserole. Top with cheese and crumbs. Bake at 350F 15-20 minutes. Serve over rice or Chinese noodles. Serves 6. Add Garlic Cloves to Beef broth in suacepan; cover and simmer 15 minutes, or untill Garlic is soft. Remove Garlic and reserve; add Water adn sherry to broth and heat to serving temperature. Toast bread on one side under btOiler; remove and spead untoasted side with Butter 4. Mash reserved Garlic and spread over bread; sprinkle with Cheese. BrOil toast until brown and bubbly, about 30 seconds. place a piece of toast in ea ch of the four soup bowls; ladle hot soup over and serve ***NOTE this soup shows the spanish influence on Creole cooking. ***** Trim stalk end from eggplant. Cut in 1/2" pieces and place in a colander. Sprinkle with 2 teaspoons salt; let stand 30 minutes. Rinse under cold water and drain well. Heat olive oil in a saucepan. Add eggplant, onion, red pepper and garlic and fry over low heat 5 minutes, stirring frequently. Stir in paprika and chili powder and cook gently 2 minutes. Trim stalk ends from okra and discard. Cut okra in quarters. Add okra, corn, chicken stock and tomatoes to eggplant mixture. Break up tomatoes with a spoon. Stir in rice, cover and simmer gently 25 minutes or until vegetables and rice are tender. Add shrimp to mixture and heat through 5 minutes, stirring ocasionally. Season with salt and pepper. Garnish with dill sprigs, if desired. VARIATION: Stir in 2/3 cup half-and-half and heat through just before serving. all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until In a 12" skillet with heat proof handle over medium-high heat, heat oil. Add potatoes,red bell pepper,onion and celery. Cook about 12 minutes,stirring frequently until vegetables are tender. Meanwhile, in medium-size bowl,beat eggs,1/3 cup water,salt and ground red pepper until well blended. Pour egg mixture into skillet;scatter okra and diced ham over top. Reduce heat to medium. Cook 10 minutes until sides and bottom of omelet are set. Meanwhile,heat broiler. Place skillet under broiler,6" from heat source;broil 3 to 5 minutes until top of omelet is puffy and just set. Garnish with parsley,if desired. Makes 6 servings. d add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. In Saucepan, Combine Ingredients Except The Equal And Shrimp. Slowly Bring To Boil, Stirring Occasionally. Remove From Heat. Stir in Equal. Add Shrimp To Sauce And Serve. Serve Over Rice. d and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores invo * Instead of using bacon fat to blend with the flour, it can be drained off and you can use oil. cook bacon in large, heavy pan over medium heat until fat escapes and bacon is crisp. Blend in flour and whisk until it burns a peanut brown color. Add celery, onion, green pepper and green onions and cook, stirring until vegetables soften, about 10 minutes. Blend in tomato paste, seafood stock, water, lemon juice, sugar and spices to taste. Stir to blend mixture into a roux. Bring to a boil, reduce heat, cover and simmer very slowly, stirring frequently, until sauce thickens, about 10 minutes. Add uncooked, shelled, deveined shrimp and parsley and continue to cook over low heat, just until shrimp turn pink. taste and adjust seasonings. Serve hot over hot rice. 4 servings. By Christophe Ritoux, Cajun House, From The Gazette, 91/02/2 7. b 12590 Salt 0.25ts c Trim stem flat with base of artichoke. Trim points off of leaves with scissors. Stand artichokes in bottom of saucepan so they fit snugly. Add a tablespoon of salt, 2 tbs. of lemon juice, and boiling water to cover. Cover and simmer 1/2 hour. Remove the artichokes from the water, turn upside down and let drain. Put butter and 2 tbs. olive oil in a skillet, saute onions and green onions about 5 min. Remove from heat and add bread crumbs. Chop shrimp into small pieces ( or use crab meat ) and add to skillet along with 1 tsp. salt, 2 tbs. lemon juice, Tabasco, beaten egg, and Parmesan cheese. Mix well and spoon into artichoke forcing it into the leaves. Place artichokes into small pan; pour boiling water to a depth of one inch. Brush artichokes with olive oil, cover with aluminum foil and bake for 30 min. in a preheated 350 deg. oven. Can be served hot or chilled. To eat: pull off leaf and pull thru clinched teeth, stripping off stuffing and the tender meat at the base of the leaf. Can be dipped in Italian dressing. Continue until you reach the feathery leaves at the center. Pull the "choke" off and scrape the meat of the heart. Eat and enjoy. 4.50 c Confectioners' sugar,sifted Instructions: Combine cocoa and water. Add peanut butter, vanilla, and salt, beating until smooth. Gradually stir in sugar and beat until smooth again. If needed, add a very little hot water until frosting 1 heaping cup chopped ripe, juicy Tomatoes (subst. canned imported if necessary. ) """"""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""""" Preheat oven to 375 deg F. Heat the oil in large skillet. Add the onion, celery, and garlic and saute over low heat until the onion is translucent. Add the green pepper and continue to saute until the onion is golden. In the meantime, stem the eggplants and cut them in half lengthwise. With a sharp knife, score each half several times lengthwise and across, carefully removing the pulp. Leave a sturdy shell of about 1/4" all around. Chop the eggplant pulp and add it to the skillet mixture along with all the remaining ingredients except the bread crumbs. Add a bit of water, just enough to keep the mixture moist. Simmer, covered, over low heat until the eggplant is tender, stirring occasionally. Stir in the bread crumbs. Set the eggplant shells in an oiled shallow baking dish, which should be of a size that they can be securely propped up against each other. Stuff them, then bake for 30-40 minutes, or until the shells are tender but not collapsed. From How To Cook Good Curries by Helen Lawson Copyright 1973 Notes ********** RECIPE ENDS ******** ar and lemon juice in a preserving kettle and cook over high heat until it boils, stirring constantly. Immediately stir in the pectin. Then bring to a full rolling boil and boil hard for one minute, stirring constantly. Remove from he Sift flour,sugar and salt;set aside. Beat eggs until thick. Slowly,beat in milk,butter and grated orange peel,if desired. Stir in flour mixture until smooth. Prepare filling:Stir together cottage cheese,sugar and cinnamon;set aside. Cook crepes:Heat a well seasoned 10" cast iron skillet,add a small amount of oil or butter,if necessary so crepes do not stick. Tip skillet to one side,pour 1/4 cup batter and quickly tip skillet to opposite direction so batter spreads over bottom of pan. Cook 30 seconds to 1 minute or until golden brown and crepe peels easily off the bottom of the pan. Remove from pan and cool. To serve;Fill each crepe with 2 tbsp. of the filling, spreading evenly across one edge;roll up and serve immediately. Makes 20 crepes. en immediately and cool slightly about 10 minutes. Turn oven to 375F. , remove pan from oven immediately and cool slightly about 10 minutes while oven is heating. Beat 4 eggs until light and add 2 cups brown sugar, firmly packed and 2 teaspoons vanill Mix flour, sugar, baking powder and salt into bowl. Stir in remaining ingredients. Beat with electric mixer until smooth. For each crepe, butter 8" skillet; heat over medium heat until butter is bubbly. Pour scant 1/4 c. batter into skillet. Immediately rotate pan until batter covers bottom of pan. Cook until light brown; turn and brown on other side. Serve with syrup (like pancakes) or fill center with any filling and roll up. y John Hartman Indianapolis, IN 9552 Osterize 30 seconds. Scrape batter down from sides of container. Osterize one more minute. Refrigerate for AT LEAST one hour. Refrigerated batter keeps up to one week. If batter tuns thick, thin it with a little more milk. This batter should be the consistancy of UNwhipped whipping cream. Preheat omelet pan. For 9-inch pan use 1/4 cup batter. For 6-inch pan use two tablespoons of batter. Cook over medium-high burner till golden brown on bottom and dry on top. Turn. Brown otherside *if* it is to be used unfilled. As crepes are cooked, stack them on a covered pie plate. CREPES FILLINGS: : Breakfast: Spread sour cream on crepes; then strawberry jam. : Lighlty sprinkle with powdered sugar. : Lunch: Chicken and Mushroom. Roll like enchilada. : Dinner: Asparagus and sour cream, or ham and swiss cheese, etc. : Dessert: Grind orange rind. To two tablespoons melted butter : add rind, 1 tablespoon sugar, squeeze orange juice, shot burbon or : sherry. Stir. Dip crepes in syrup. Fold in quarters. : Sprinkle with powdered sugar. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, Palacsinta: Beat egg whites until stiff. Add egg yolks, sugar, and salt. Beat until dough is not gritty from sugar. Add vanilla and flour by spoonfuls along with wine and milk. Beat until smooth, to a thin batter. Heat frying pan. Brush lightly with shortening and pour in enough batter to cover pan with very thin layer. (Tilt pan so batter spreads evenly, like pancakes). Brown on one side. Turn and brown other side. Use favorite filling. (Try cottage cheese and black raspberry. preserves. Very good. ) We spread the filling (which ever one you choose) on the palascinta and then roll up and dust it with powder sugar (if desired). Do not put too much filling because as you eat it, it might drip out. Enjoy, you will like it. 01/07 09:37 am Ellie from OH 0000015763 0000015763 0000015763 0000015763 0000015763 0000015763 0000015763 0000015764 0000015764 0000015764 0000015764 0000015764 0000015764 Saute Mushrooms in 2 T. Oleo for 2-3 Min. Just until Tender. Mix With the Cottage Cheese and Season To Taste. Put All Batter Ingredients in a Food Processor and Whizz until Smooth. Preheat the oven To 350. Use the Crepe Batter To Make About 12 Thin Crepes. Put a Little Of the Mushrooms Mixture in the Middle Of Each Crepe, Dividing It Evenly Among Them. Roll the Crepes Up and Place Them Side By Side in a Shallow Casserole. Pour Some Yogurt That'Sbeen Whipped Over Them. Cover Tightly With Foil and bake for 20-30 Min. until Heated Through. 0000015765 0000015765 0000015765 0000015765 0000015765 0000015765 0000015766 0000015766 0000015766 0000015766 0000015766 0000015766 0000015767 0000015767 0000015767 0000015767 0000015767 0000015767 0000015767 0000015767 0000015767 0000015767 "This was a favorite during Chanuka. But Migliaccini is so versatile that it be served throughout the year as an appetizer, for lunch or for supper, accompanied by a dish of fagioli conditi. The recipe below is for company or formal occasions. For family use, it's easier not to fill the crepes but to stack them on a plate with some sauce in between. " Drain oil form tuna and anchovies and finely chop the fish. Add parsley, salt and pepper to taste, and mix well. Beat the flour with half the water to avoid forming lumps. Add remaining water and mix well. Add eggs, onion salt and 1/4 tsp pepper and beat well. Heat a four inch skillet; brush bottom with oil. Pour 2 or 2 1/2 Tbsp of butter in skillet, tilting to spread the crepe evenly. Cook 3 minutes or until bottom is done but the top is still somewhat moist. Place 1 Tbsp of tuna mixture off centre on edges; fold other edge on top; with a fork seal the open semicircular edge. Turn migliaccini onto ungreased baking sheet, as you make them. Then bake in 450F oven for 5 to 6 minutes. SERVES: 6 Garlic powder to taste 2.00 tb Butter 0.00 Worcestershire to taste 0.75 c Ketchup Instructions: tabasco sauce to taste Saute onions in butter. Add ketchup, garlic powder, worcestershire and tabasco. Serve with hamburgers, or as a side dish. Notes ********** RECIPE ENDS ******** Open 1 pk crescent rolls and line a 13"x9" pan. Pinch together triangles and form crust. Cream all other ingredience and pour over crust. Top with the other pk of crescent rolls and pinch together triangles to form top crust. Bake at 350* for 25-30 minutes. Frost after cooled with glaze (1 cup powdered sugar, 1/2 t. vanilla and 2T milk). Best when served cold. d 5 minutes before cutting. Garnish with tomato slices and parlsey. *1 pk (10 oz) frozen chopped brocolli (thawed) or cauliflower t Cream together butter, sugar, salt, and vanilla, then add flour and ground nuts. Chill overnight. Preheat oven to 350. Form dough by teaspoons into half moon shapes. Bake for 12-15 minutes; roll in powdered sugar before cooling. 3851 Lukewarm water 0.50c 3851 Boiling water 4.00c Melt butter in Bundt pan. Remove rolls from cans but do not unroll or separate. Preheat oven to 325~F. Bake about 25 - 35 minutes or until golden brown. To remove from pan, invert immediately on plate, being careful of any leftover butter. 3851 Flour 0.00 3852 Flour 1.50c Preheat the oven to 375 degrees. Saute the mushrooms in butter and set aside. Fill the crepes with generous tablespoons of ricotta which has been mixed with the egg yolk and seasoned with salt and pepper. Shape the crepes into little pouches which need to be tied with strips of crepe dough. Prepare your favorite white sauce, which will include a pinch of nutmeg, and add the mushrooms. Place the crespelles into a buttered casserole, pour the sauce over, and sprinkle Parmesan cheese over them. Bake for 20 minutes or until golden. out clean, 30 to 35 minutes. Cool 5 minutes. Makes 6 to 8 servings. ts 3852 Baking powder 2.00ts 3852 Sugar 1.00tb 3852 Milk Combine Oil, Vinegar, Lemon Juice, Pepper, Sugar, Dillweed, Basil& Tarragon in A Medium Bowl, Mixing Well. Add Remaining Ingredients; Toss Well. Cover & Chill. Use A Slotted Spoon To Serve. (Fat 7. Chol. ) 1 min. with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 40-45 minutes; sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. (1 pkg. frozen asparagus, thawed and well drained may be substituted for the fresh asparagus) FOR 3-4 SERVINGS: p Heat oven to 375F. Combine peanut butter, Crisco, sugar, milk, and vanilla 3. Beat at medium speed until blended. Add egg and beat again. Combine dry ingredients. Mix in at low speed 6. Drop by teaspoonful onto ungreased baking sheet. Bake 7-8 minutes or until brown. Variation: flatten slightly in a criss-cross pattern with a floured fork. Top with sprinkles or Chipits semi-sweet chocolate chips. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute bacon til crisp, and chop fine. Sift flour, sugar, salt and baking powder together. Add the bacon. Combine the egg, milk and bacon fat, and blend into the first mixture. Pour into buttered muffin tins, one-third full, and bake in a hot oven (425) for 15-20 minutes. ons and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown suga PLACE THE MEAT in the freezer for about 20 minutes, or until it is firm to the touch. Cut it into slices against the grain, then finely shred the slices. Combine the meat with the marinade and mix very well. Soak the dried chiles in warm water. When they are soft and pliable, cut them in half. Heat a wok or large skillet until it is hot. Add the 2 cups of oil and when it is very hot and almost smoking, deep-fry the beef in 2 batches. Remove with a slotted spoon and drain the meat in a colander. Heat a small saucepan and when it is hot, add the 1 1/2 tablespoons oil, garlic and chilies and stir-fry for 20 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot. Deep-fry the beef again until it is very crisp, about 1 minute. Remove the beef with a slotted spoon, drain on paper towels and place on a warm platter. Gently toss the beef with the sauce and serve immediately. Serves 4 as part of a Chinese meal, or 2 as a single dish. Decrease bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square casserole and bake about 35 min. * Onions should be peeled and thinly sliced. -------------------------------------------------------------------------- Mix the cucumbers and onions with the salt and 2 quarts of cracked ice and let them stand, covered with a weighted lid, for 3 hours. Drain thoroughly and put the vegetables in a large kettle. Add the sugar, spices and vinegar and bring almost to a boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. In a 4-5 quart pan on high heat, combine meat, garlic, anise seed, ground cinnamon, ground cloves, soy sauce, and 1 quart water. Bring to a boil; cover and simmer until meat is very tender when pierced, about 1 1/2 hours. Boil, uncovered, on high heat until sizzling, about 30 minutes; stir often. Drain off fat. With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste. Per serving: 313 calories; 20 grams protein; 12 grams fat; (4 grams saturated fat); 30 grams carbohydrates; 566 milligrams sodium; 66 milligrams cholesterol. Karin Andersen, Monarch Beach, California 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 0000012533 Cream the butter, add the sugar gradually, and cream mixture until light. Add eggs and beat thoroughly. Sift 3 cups of the flour with the salt, baking powder and spices and add alternately with the milk. Add more flour to stiffen may require up to 5 cups flour). Chill for several hours. Roll very thin and cut with cookie cutters. Put on greased baking sheet and bake at 450-F about 7 minutes. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PREHEAT OVEN TO 325F. Heat cream, sugar and salt together. Place nuts, candied peel and flour in a food processor with the steel blade, and chop coarsely, turning the machine on and off. Stir this into hot ingredients and cook until the mixture thickens, about 2 minutes. Drop by teaspoons, 2 inches apart, on a well-greased cookie sheet. Bake for 12 minutes, until brown around the edges. Cool slightly on sheet. Remove and let cool until crisp. a glaze for chicken, spareribs, kabobs, hamburger Place first 7 ingredients in sauce pan, heat to boiling. Remove from stove, cool and add eggs, soda which has been dissolved in hot water, and flour. Turn on floured board and roll very thin. Bake on greased baking sheet in moderately hot oven 350 F. about 15 minutes. Makes 6 doz. crisp cookies. aste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook ov In a pan in hot corn oil, deep-fry the wonton skins, one at a time until crisp, about 15 seconds per side (do not allow oil to smoke). Set aside. In a bowl, thoroughly mix the goat cheese, cream cheese, sour cream, chives, parsley, thyme, garlic, and shallots. Season to taste with the freshly ground pepper. Set aside. TO PREPARE THE DRESSING: In an electric blender, place the mustard, garlic, salt, pepper, and vinegar. With blender running, slowly add the olive oil in a thin, steady stream until mixture is thickened to dressing consistency. Set aside. TO PREPARE THE LETTUCE: Separate the lettuce leaves; then tear each leaf into bite-size pieces. In a large bowl, toss the lettuce and dressing, using just enough of dressing to evenly coat all the pieces. Set aside. TO ASSEMBLE THE EACH SALAD: Spread over one side of each deep-fried wonton skin some of the goat cheese mixture. On 4 plates, place a wonton, cheese- side up. Stack some of the lettuce pieces on the wonton. Top with a second wonton, cheese-side down. Some of the lettuce will spread out onto the plate. Garnish each salad with heart of palm slices and cherry/yellow teardrop tomato halves drizzled with the remaining salad dressing. Makes 4 salads. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX any butter left, drizzle it over the top of the chicken. Bake one hour. Peel and remove all the green and pink portions from the rind of a large watermelon. Cut the rind into cubes or slices and measure 4 quarts. Drop the rind into a kettle of boiling water, boil for 5 minutes, and drain. Cool. Dissolve 4 T Slaked lime (obtainable at your drugstore) in 2 quarts cold water Pour the solution over the watermelon rind and let rind stand for 3 hours. Drain and rinse thoroughly. Cover the rind with clear cold water, bring to a boil and boil until the rind is tender. Combine 2 cups sugar, 1 cup vinegar, and 4 cups water. Add 2 T each of whole allspice and whole cloves, 4 sticks cinnamon and 2 pieces of ginger root, all tied in a bag. Bring to a boil and boil for 5 minutes. Add the rind and 2 hot peppers, bring agin to a boil, and simmer for 30 minutes. Let the rind stand in the syrup in a cool place for 12 to 24 hours. Add 3 Cups vinegar and 2-4 cups sugar according to taste, bring to a boil and simmer until the rind is transparent. If the syrup becomes too thick before the rind is clear, add 1/2 cup hot water from time to time as needed. Discard the spice bag, pack the rind and the boiling-hot syrup into hot jars and seal. Makes 8 Pints. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Remove any hair on head by singeing over and open flame or plucking. Scrub well (using a vegetable brush, if desired) and then sprinkle with salt, rubbing it into the skin. Rinse well with cool water; pat dry. Remove any excess fat. Place head in a colander in the sink and pour a kettleful of boiling water over. Let cool. Combine the 5-spice powder, salt, bean sauce and bourbon. Slash the meat on underside of head and rub half of the spice mixture into the meat. Rub the remaining spice mixture onto the skin. Place head upright on a rack in a large baking pan. Bake at 375 degrees for 1-1/2 hours. Lower heat to 325 degrees and continue cooking for an additional 2 hours, or until the meat is cooked through, basting the skin well every 30 minutes with the honey-water mixture. (Cooking time will depend on the size of the head. ) If ears begin to brown too quickly during cooking period, wrap them with foil. When head is done, remove to platter and garnish with water- cress or coriander. Chop head into pieces and serve with sweet vegetable relish or plum sauce. [I'd definitely serve with spiced salt and Chinese mustard and minced green onions for dipping too. ] From "Innards and Other Variety Meats". Jana Allen and Margret Gin. 101 Productions. San Francisco, 197 4. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, mak Rinse and sort the peas, then place in a large bowl and add enough cold water to cover. Stir in baking soda. Let soak overnight. Drain peas, rinse several times in cold water and drain thoroughly. Let stand at least 30 minutes, then spread out on paper towels and let dry thoroughly. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add peas, a portion at a time, and cook until golden. (Be careful when cooking peas; even when completely dry, they often cause oil to bubble to top of pan. ) Remove peas from hot oil with a slotted spoon and drain on paper towels. Turn cooked peas into a small bowl. Sprinkle with chili powder, coriander, cinnamon, cloves and salt; mix to coat peas with spice mixture. Cool completely; store in an airtight container until ready to serve. Makes about 1-3/4 cups. ombine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Traditionally, these crispy sweet walnuts are served as a "starter" appetizer to a Chinese banquet dinner to tease the palate before the first entree. They make wonderful snacks or a perfect cocktail food. PREHEAT OVEN TO 325F. Bring a pot of water to a full boil. Add walnuts, remove from heat and set aside for 3 minutes. Drain walnuts and pat dry. While nuts are hot, toss evenly with sugar and salt to coat. Add oil and mix thoroughly. Spread nuts in 1 layer on a foil-lined baking sheet. Allow the nuts to dry for an hour or until their surface is thoroughly dry. Bake, stirring occasionally, for 8 to 10 minutes or until golden brown. Remove and serve. Store in an airtight container. They will keep for several weeks. Makes 2 Cups 10 oz. of Cool Whip. spread on first layer. Third Layer: Mix 4 1/4 cups of milk with 3 pkgs of pudding. beat 2 minutes. spread on second layer. Top Layer: Top with remaining Cool Whip. sprinkle with the extra 1 Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. n :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven 400F. Lightly spray a medium size shallow baking pan with vegetable spray. Rinse fish and pat dry. In small bowl, beat egg white with a little water. Dip fish in egg white, then roll in crumbs. Arrange fish in baking pan. Sprinkle with lemon pepper and parsley, then drizzle margarine over all. Bake uncovered 20 min or until fish flakes easily. Cal: 135; Fat: 2 g. wl. Store in refrigerator in a tightly covered container. Use as basting sauce fo Cut each onion into 4 thick slices; separate into rings, reserving small rings for other uses. Set aside. Combine cereal, salt, sugar, and paprika; divide in half, and set aside. Beat egg substitute at high speed with an electric mixer until soft peaks form. Dip half of onions rings in egg substitute; dredge in half of crumb mixture. Place in a single layer on baking sheets coated with cooking spray. Repeat procedute with remaining onion rings and crumb mixture. Bake at 375 degrees for 15 minutes or until crisp; serve warm. (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark go Combine the sauce ingredients together in a small bowl and set aside. Heat the 1 1/4 cups oil in a deep-fat fryer or a large wok until it almost smokes. Deep-fry the bean curd cubes in two batches. When each batch of bean curd cubes is lightly browned, remove and drain well on paper towel. Arrange the bean curd cubes on a platter and serve the peanut sauce separately as a dipping sauce. Ken Hom, "Asian Vegetaraian Feast" 00019516 0000019516 0000019516 0000019516 CUT THE CHICKEN INTO STRIPS 2-inches-by-1/2-inch long and put them in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well to ensure an even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once. * about 2 1/2 pounds Rinse chicken with cold water, and pat dry. Combine bread crumbs and other ingredients (except milk), stirring well. Dip drumsticks in skim milk. Dredge in breadcrumb mixture, coating well. Place drumsticks in a 10x6x2" baking dish sprayed with Pam. Bake at 350 deg F for 1 hour or till tender. PER SERVING: 286 calories, 3 7. 3 g protein, 8. 7 g fat, 1 3. 4 g carbohydrate 110 g cholesterol, 2. 1 mg iron, 343 mg sodium, 135 mg calcium. 0000019521 In a large frying pan or deep fat fryer, heat 1 inch of oil to 350F. Meanwhile, put milk in a bowl. In a paper bag, mix together flour, parmesan cheese, paprika, oregano, and mustard. First dip chicken pieces in milk, then place about a dozen pieces of chicken at a time in a gab and shake to coat. Fry chicken in hot oil in batches without crowding, turning occasionally for about 5 minutes, until crisp and golden brown. Drain on paper towels. Serve hot. 0019524 In pie plate, dip chicken into egg; coat with bread crumbs. In skillet over medium low heat, in hot oil cook chicken 15 minutes, or until browned on both sides and no longer pink. Remove; keep warm. In same skillet over low heat, combine soup, milk and water. Heat through, stirring occasionally. Spoon soup mixture over chicken. Serve with hot rice. l :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 425F. Spray large baking sheet with nonstick spray. Sprinkle shrimp evenly with seasoning blend and pepper. Place flour, egg, and coconut in three small separate bowls. Dip shrimp first in egg, the flour, then back in egg, then in coconut. Arrang shrimp on baking sheet. Bake 12-15 minutes or until golden and crisp. Great served along with low-calorie, warmed orange marmalade as a dipping sauce. Each serving provides: 1 1/2 protein, 1 bread, 15 calories. Per serving: 173 calories nger 1.00 x Hot Cooked Rice Instructions: * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. ---------------------------------------------------------------------- ---- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 Preheat Oven To 400 F. Season Chicken With Salt, Pepper & Garlic. Dip Into Milk & Roll in Cornflake Crumbs. Place in Lightly Pam Sprayed Baking Dish Being Careful That The Pieces Do Not Touch. Bake 45 Min. OR Until Tender. (Fat 5. Chol. ) Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro- Combine egg white, 2 tablespoons cornstarch, and soy sauce in a large bowl; mix well. Add chicken, coating well; set aside. Combine biscuit mix, water, and sesame seeds; mix well. Add to chicken mixture, stirring to coat. Heat 3 to 4 inches of oil to 370 degrees; drop 4 to 5 pieces of chicken, one at a time, into hot oil. Fry chicken 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels; set aside. Drain oranges, reserving juice. Add enough water to juice to make 1 1/4 cups. Pour juice mixture into a skillet and bring to a boil; add carrots. Cover, reduce heat, and simmer 4 to 5 minutes or until crisp-tender. Add green pepper; cover and cook 1 minute. Combine catsup, sugar, cornstarch, vinegar, and bouillon granules, mixing well. Stir into vegetables, and bring to a boil. Add oranges and chicken; cook over medium heat until chicken is thoroughly heated. Serve over rice. g 10494 Instant nonfat dry mi * 4 oz each, skinned and boned Combine mayonnaise and mustard in a small bowl; stir well. Combine wheat germ and other ingredients except chicken in in a shallow bowl. Brush each chicken breast with mustard mixture, then dredge in breadcrumb mixture. Place chicken in a 10x6x2" baking dish that has been coated with Pam. Cover and bake at 350 deg F for 40 minutes. Uncover and bake an additional 20 minutes or until chicken is tender. PER SERVING: 206 calories, 2 9. 9 g protein, 5. 2 g fat, 10 g carbohydrates 69 g cholesterol, 2 mg iron, 435 mg sodium, 38 mg calcium. n a small saucepan, bring to a boil an In a large skillet melt butter; add mushrooms, onions, thyme, and garlic an Stuff chicken breasts with filling, dividing evenly. Place chicken breasts 0.25c n 10494 Dried oregano 0.50ts o 10494 Better than the Colonel's own!!! And you don't have to use all that grease to get crispy chicken-just the right topping will do. Wash and skin chicken. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag-that's right, a plastic bag. Dip each chicken piece in the egg mixture, then place chicken into the plastic bag. Shake the bag until the chicken is covered with bread crumbs. Bake at 350 for 45 min. y :-1.00 Mono :-1.00 Oven Temp:0 Heat the deep-frying oil until medium hot and deep-fry the drained noodles until golden brown and crisp. Drain and set aside. Heat the oil for the sauce and fry the shredded beancurd until crisp. Remove with a slotted spoon and set aside. Add the garlic to the pan, fry until golden brown, drain and set aside. Fry the shallot until brown, add the soy sauce, salt, sugar, stock and lemon juice and stir well until the mixture begins to caramelize. Add the chili powder and the reserved beancurd and garlic and stir until they have soaked up some of the liquid. Set aside. In a separate pan, heat the oil for the garnish and drip in the egg mixture to make little scraps of fried egg. Drain and set aside. Return the main sauce to the heat and crumble in the crispy noodles, mixing gently and briefly. Turn on to a serving dish and sprinkle with beansprouts, spring onion, fried egg scraps, chili and pickled garlic and serve. RECIPE ENDS ******** resentation. I serve this as an appetizer in a large s WASH THE FISH FILLETS under cold running water, and place them in a bowl with the milk, Tabasco and salt. Allow them to sit at room temperature for 15 minutes. Just before cooking, drain the fillets and dredge them in the cornmeal. Heat 2 T of the butter and vegetable oil in a skillet over medium high heat. Fry cornmeal covered fillets until crispy and brown, about 2 minutes on a side--don't crowd the pan. Remove from the pan with a slotted spatula, drain on paper towels. Repeat until all fish is fried. Keep warm. Pour grease out of the skillet, and add the remaining butter. Place over medium heat, and when it has melted, add the nuts. Stir constantly while the nuts brown. Add parsley and lemon juice and stir to combine. Pour sauce over fish fillets and serve immediately. through a sieve into the boiling water; save or discard the solids as desired. Add the pasta to this seasoned boiling water & cook until *al dente*. Drain. Toss the hot, drained pasta with the olive oil & the parsley. Heat 2 cups of the oil in a wok and add the beans. Fry for one minute or until soft. Drain. In a saute pan, add the remaining oil and heat. Add the beans, soy sauce, sherry, sugar, and broth. Add the sesame oil and scallion, swirling to heat through. Serve. Our beans are extremely crisp, which makes all the difference. n 11671 Lemon Juice 1.00x o 11671 Wash walnuts thoroughly. Fill a wok with water about half way and put walnuts in. Bring to boil and let them boil about 3 minutes. Drain and wash them again. Pour 4 cups water into wok. Add salt, sugar and honey. Return walnuts to wok and cook about 15 minutes. or until liquid begins to thicken. When thickened, pour contents into large bowl and let them soak 24 hours. Remove walnuts from sugar water and drain in strainer. Heat oil in wok to 350 and add walnuts. Stir occasionally until walnuts turn golden brown. Remove from wok and spread out to cool. When cold, store in airtight container or jar to maintain crispness. Delicious served as an appetizer with drinks. 2.00ea d 11672 Butter 0.50c e 11672 Potatoes peeled, boiled mash 8.00ea f Combine pork, water chestnuts, green onions, soy sauce, salt, cornstarch and ginger in medium bowl; mix well. Place 1/2 teaspoon pork mixture in center of each wonton skin. Fold wonton skin over filling to form a triangle. Turn top of triangle down to meet fold. Turn over; moisten one corner with water. Overlap opposite corner over moistened corner; press firmly. Heat oil in wok or large saucepan over medium-high heat to 375F. Deep fry wontons, a few at a time, 2 to 3 minutes, or until golden brown and crispy. Drain on paper towels. Serve warm with catsup and hot mustard or sweet & sour sauce, as desired. Typed by Syd Bigger. Removed, rinsed and drained 2.00 pk Garlic and herbs cheese spre 0.00 -ad; (4 oz. pkgs.), 0.00 Room temperature 3.00 tb Shallots; minced 0.25 c Celery heart; minced 1.00 tb Anaheim chile; minced (cut 0.00 -one chile up for this) 0.50 ts Mix together water, gravy mix, dressing, and Italian seasoning. Pour over roast in crock-pot. Add peppers if desired. Cook on LOW about 2 hrs. Break up reoast and cook 1 more hour. Serv on hambureger buns. Variation: Linda Hendrickson makes this uising on 4 lb. chuck roast, 1 pkg. Good Seasons mix and 1/2 cup water. tb Seasoned bread crumbs 0.00 Oregano vinaigrette: 3.00 tb Red wine vinegar 4.00 tb Extra-virgin olive oil Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. mix together well with fork. Spray large baking sheet with Pam or oil lightly with olive oil. Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. AIGRETTE: Mix all ingredients together well with fork. Stir again before serving. * or lean stewing beef, cut into 1-1/2-inch cubes ** unpeeled, cored, and finely chopped Wipe beef well. Mix flour and curry powder. Coat meat cubes with flour mixture. Place meat in crock-pot. Add garlic, raisins, sliced apples, onion, salt and pepper. Pour in broth and stir to blend. Cover and cook on LOW setting for 8 to 10 hours or until meat is tender. Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples. Serve over hot rice. 6 to 8 servings (about 2-1/2 quarts) NOTE: Three pounds cubed lean lamb may be substituted for the beef. Dee Penrod, FGGT98B 1.00tb n 10648 Unsweetened cocoa 1.00tb o 10648 Egg whites or 1 egg or 1/4 2.00 p 10648 Egg substitute In large pan saute onion, wieners and garlic in margarine until onion is tender. Stir in flour & mustard. Cook 1 minute, stirring constantly, until smooth & bubbly. Gradually stir in tomato juice, water, Worcestershire sauce and baked beans; cook until thickened, stirring constantly. Reduce heat; simmer uncovered 30 minutes, stirring occasionally. Garnish each serving with cheese. (I also add a little A-1 sauce sometimes, or use V-8 juice instead of tomato--whatever's handy!) Enjoy! Cheryl in Denver *** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Stir-Fried Lobster With Ginger Sauce - Pad Goong Mang-Gorn Serves :4 KeyWords :Thai Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sprinkle turkey with salt and pepper. Place in a crock-pot. Combine remaining ingredients; pour over the turkey. Cover and cook on low for 5 to 7 hours. If the turkey legs are small, serve one thigh or one drumstick per person; if large, slice off the meat and serve with sauce. Makes nions, 0.00 - Scallions, Spring Onions 1.00 Beaten Eggs 1.00 ts Freshly Ground Peppercorns 2.00 tb Oyster Sauce 1.00 tb Fish Sau In large skillet or crock-pot with browning unit, brown beef; break up large chunks with fork. Pour off excess fat. In a small bowl, mix together salt, pepper, onion, and undiluted soup. Peel and slice potatoes. In crock pot arrange alternate layers of potatoes and meat, with potatoes on bottom. Pour soup mixture over. Cover and cook on low for 4 to 6 hours. Turn control to high. Pour cream over all; cover and cook on high for 15 to 20 min. Makes 6 servings. Add all the remain Layer the veggies and meat (in that order), mix flour and seasonings and sprinkle over each meat layer. Sprinkle with Worcestershire sauce, pour stewed tomatoes over all, cover and cook on Low 10-12 hours. Variable amounts are for 3-1/2 or 5 quart pots. I make mine up the night before and refrigerate. My hubby (an early riser) puts it on about 7 AM and it cooks all day. There is lots of gravy, which may be thickened with cornstarch if de- sired. Sometimes instead of potatoes, I cook large elbow macaroni separately (Muellers Ready-cut) and put the >>>>>> leftover macaroni in the bowl with leftover stew to soak up the good gravy. I also add a drained can of cut green beans to the veggies (during the last 4 hours) in that case. nutes. From the collection of Sue Smith, S. Smith34, Uploaded June 16, 1994 0.75c 8992 Instant low sodium 0.25c Soak beans in water overnight. Drain and put all ingredients in cooker. Add 1 cup water and stir to blend. Cover and cook on low 10 to 12 hours. Can also spice it up with a few cloves of garlic, a half teaspoon of powdered ginger, and a good dash of Worchestershire sauce. As an option, stir in 1 cup drained pineapple chuncks during the last hour of cooking for a delicious fruity flavor. des of the bowl and should begin to form a soft,sticky mass. Measure out the third cup of flour. Sprin In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. 09/26/91 10:59 pm JUDY/NC PJXG05A it over. Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading. Repeat this action over and over again, a In Crockpot, stir together UNDRAINED tomatoes and tomato paste. Add chicken, FROZEN succotash or sliced okra, onion, bay leaf, salt, rosemary, pepper and cloves. Stir in chicken broth. Cover; cook on low heat setting for 5 to 6 hours. Before serving, remove bay leaf and stir well. Makes 6 servings. JUDY GARNETT/NC PJXG05A of your hand down into it and hold it there for 10 seconds. This will test its readiness;if your hand comes up clean, the dough is done. If it sticks, a bit more kneading w 1/ 3 c flour Cut steak into 1/4-inch strips. Coat with salt and pepper. Drop into the bottom of a crock pot with onion. Mix garlic salt, Worcestershire sauce, bouillon, and catsup. Pour over the meat. Cover and cook on low for 6 to 8 hours or until tender. Turn control to high. Add wine and >> mushrooms. Dissolve flour in small amount of water. Add to meat mixture, stirring until blended. Cook on high for 15 minutes or until slightly thickened. Stir in sour cream; turn off heat. Serve with rice or noodles. z Green beans 1.50 Cakes bean curd 3.00 Garlic cloves 3.50 tb Vegetable oil 0.50 ts Salt 0.00 --------- SAUCE --------- 1.00 tb Light soy sauce 1.00 tb Hoisin sauce 0.50 tb Yellow bean sauce (paste) 2.00 ts Chili sauce 2.00 ts Oil (Chinese chili oil opt.) 1.00 tb Tomato paste 0.00 --------- SAUCE PUT RIBS IN CROCKPOT DRAIN CARROTS AND PUT ON TOP OF RIBS. ADD SPICES AND POUR BAR-BQ SAUCE ON TOP. SET CROCK POT ON LOW SETTING AND LET COOK ALL DAY. Cut the bean curd into 3/4-inch cubes. Crush and chop the garlic. Heat the oil in a frying pan or wok. When hot, add the garlic, salt, and green beans. Stir-fry over medium heat for 2-1/2 minutes. Cook Macaroni according to directions on box. Grease crock pot with butter. Mix all ingredients in crockpot, cook on high for 30 minutes then turn on low and cook for 2 hours. Note: Acquired from Sue Johnson in Alma, Georgia summer 199 1. them together for 1 minute. Cook and turn for 1-1/2 minutes and serve. Serves 4-5 with rice and other dishes. Notes ********** RECIPE ENDS ******** t water/stock. Combine condensed soup, grated cheese, Worces- tershire sauce, lemon juice, and chives. Cover and heat on > low in crock-pot for 2 to 2-1/2 hours. Stir until smooth and well blended. Keep hot in the pot. rather than decreasing the hot sauces. Preheat oven to 375F. In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat th Brown chicken in butter and remove to crockpot. Brown ham and combine remaining ingredients. Pour over chicken and ham in crockpot. Cover and cook on low 7 to 9 hours until chicken is tender. avorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for about the same amount of time over medium high heat coals. p 17707 P Sprinkle chicken with salt and pepper, place in crockpot. Insert cloves in one onion. Put all onions into pot. Add garlic, marjoram, thyme, bay leaf and wine. Cover and cook on low 5 to 6 hours. Remove bay leaf and cloves. Stir in sour cream. Increase heat to high and combine biscuit mix with parsley. Stir milk into biscuit mix until well moistened. Drop dumplings from teaspoon around edge of pot. Cover and cook on high for 30 minutes. t Place onions in slow cooker. On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and wine. Cover pot. Cook on low 6 to 8 hours, or high 3 to 4 hours. Serve chicken with its sauce on spaghetti which you have prepared. Leisure Living Guide to Slow Cooking. Judy Garnett/NC PJXG05A desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. If using whole chicken breasts, cut into halves. In a bowl beat egg, salt, and pepper. Dip chicken into the egg, then coat with crumbs. In a large skillet or crock-pot with a browning unit, saute chicken in the butter. Arrange eggplant and the chicken in pot, (place eggplant on the bottom or it will not cook completely. ) Pour pizza sauce over the chicken. Cover and cook on low 6 to 8 hours. Add > mozzarella cheese; sprinkle Parmesan cheese on top. Cover and cook 15 minutes. n Temp:0 Combine soy sauce, marmalade, catsup, and garlic. Brush on both sides of the ribs. Place in a crock- pot. Pour remaining sauce over all. Cover and cook on low for 8 to 10 hours. Makes 4 to 6 servings. c Chopped pecans 4.00 tb Grated unsweetened chocolate 24.00 Marshmallows 1.00 c Cream Instructions: Combine chocolate and sugar. Add cream, and butter. Have the butcher cut a pocket or with a sharp knife cut a horizontal slit in the side of each chop forming a pocket for stuffing. Mix undrained corn, bread crumbs, onion, pepper, salt, and sage. Spoon corn mixture into the slits. Close with toothpicks or small skewers. Place on a metal rack or trivet in crock-pot. Cover and cook on low for 6 to 8 hours. Especially good with fruit salad and lemon- buttered broccoli. Makes 5 to 6 servings. ool, cut in squares with a sharp knife. Place rice and water in crock pot; stir well. Place Cornish hens on top of rice; add salt and pepper. Cook over low setting 6 hours. onths. Makes about a quart, which won't last long! Notes ********** RECIPE ENDS ******** In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime Place all ingredients, except rice, into slow cooker in order listed. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. One hour before serving, remove chicken and cool slightly. Remove meat from bones and return to slow cooker. Add rice. Cover and cook an additional hour on hight. o ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 Sprinkle chicken with salt and pepper. Place in slow cooker. Combine ginger, garlic, broth and syrup from pineapple; set aside. Cut pineapple slices into fourths. Arrange pineapple and water chestnuts over chicken. Pour ginger sauce over all. Cover and cook on high 1 hour; reduce heat to low and cook an additional 2 to 3 hours or until chicken is tender (it can be cooked up to 8 hours). Add green onions. Dissolve cornstarch in soy sauce and vinegar. Stir into pot. Cover and cook on high 10 to 15 minutes or until slightly thickened. Serve with crisp Chinese noodles. Yolk of large egg 1.00 d 15866 Squares unsweetened 2.00 a 15866 -chocolate 0.00 b 15866 Sugar Combine ingredients, except cornstarch and cold water in a crock cooker. No pre-browning of the meat or preheating of the cooker is needed. Cover tightly and set on slow heat. Cook 16 to 18 hours or until meat is very tender. Gently stir meat once or twice during cooking time. Twenty or 30 minutes before serving time, stir the cornstarch into cold water and stir this mixture into the crock cooker. Cover and continue to cook at lowest heat, stirring once or twice, until liquid thickens. Serve with dollops of yogurt, lemon wedges, and chopped fresh parsley or cilantro leaves as a garnish, if desired. Makes 8 servings, 175 calories each. VARIATION: Crocked Curried Lamb: Substitute lean lamb stew meat for the beef. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In crockpot, sprinkle beef with dry onion soup mix. Pour hot water over meat. Stir in carrots, celery and tomato. Cover and cook on low 4-6 hours or until meat is tender. Turn control to high. In a small bowl, combine biscuit mix with parsley. Stir in milk with fork until mixture is moistened. Drop dumpling mixture into crockpot with a teaspoon. Cover and cook on high for 30 minutes. Please enjoy, Jeannie 0.00 Grated parmesan cheese Instructions: A fresh and lively s In a skillet or crock-pot with a browning unit, cook beef until crumbly; pour off excess fat. In the crock- pot, combine beef with dry spaghetti sauce mix, tomato sauce, cheddar and mozzarella cheeses. Cover and cook on low for 2 hours. Dissolve cornstarch in the wine. Turn control to high. Add dissolved cornstarch. Heat on high for 10 to 15 minutes. Dip chunks of Italian bread into the fondue while > keeping the mixture hot in the crock-pot. Makes 6 to 8 serv. Cook, stirring, 1 minute. Put all ingredients, except cheese and noodles into cooker, stir, and blend. Cover and cook on low 6 to 8 hours or hight 3 hours, stirring occassionally. Stir in noodles and cheese during last hour of cooking. hrough. Season with salt and pepper. Nutrition (per serving): 298 calories Total Fat 6 g (17% of calories) Source: The National Pasta Association : D/L from Prodigy 12-14-94. Recipe collection of Sue Smith. In skillet cook onions in butter, until lightly browned. In crockpot combine browned onions in butter with bouillon, water, Worcestershire sauce and salt. Cover and cook on low 4-6 hours. Top each bowl with Toasted French bread, sprinkled with cheese. Recipe may be doubled, kept hot and served from crockpot. d 1.00sm d 21215 Red Pepper, diced 1.00sm In crock-pot cover corned beef with water. Cover and cook on low for 10 to 12 hours. Drain cooked corned beef; place on broiler pan or ovenproof platter. Combine mustard, horseradish, wine vinegar, and molasses. Brush on all sides of meat. Brown in 400 degree oven for 20 minutes or until it begins to brown; brush with sauce several times while browning. Makes 6 to 8 servings. h 21216 Can, whole hearts of palm 16.00oz Cover beans with water and 1 ts salt, soak overnight. Drain, refill pot with water to cover beans, bring to boil and simmer till soft. Drain. In crockpot, mix beans and butter. Mix together sugar, salt, mustard. Sprinkle on beans. Stir molasses and sour cream together, pour over eans and mix all together. Cover and cook in crockpot on low for 4 to 6 hours. 1.00 d 21216 Green onions sliced thin 2.00 Sprinkle meat with salt and pepper and then dry spaghetti seasoning mix. Place in crock-pot. Top with chopped tomatoes. Cover and cook on low for 7 to 9 hours or until meat is tender. Slice and Serve on hot spaghetti; spoon sauce over all. Makes 6 to 7 servings. g 21216 Lemon juice 0.25c h 21216 Lettuce leaves Cut knockwurst into 2-inch chunks. In crock-pot arrange alternate layers of meat with onions and cabbage. Sprinkle with salt and caraway seeds. Pour bouillon over all. Cover and cook on low 5 to 6 hours or until cabbage is tender. Makes 6 servings. NOTE: If a more chewy texture> in the knockwurst is preferred, add the meat during the last hour of cooking. ron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine in crockpot and cook on low 6 to 8 hours. Potatoes 1.00 c Chick pea flour 3.00 tb Soy milk or cream 1.00 ts Salt 1.00 pn Turmeric 0.50 ts Garam masala 0.50 ts Green mango powder 0.50 ts Cayenne 0.00 Ghee to deep fry 0.00 Dried coconut 1.25 c Gravy, see recipe 0.00 Chopped cilantro Instructions: In a large skillet or crock-pot with browning unit, brown short ribs; pour off excess fat. Mix beef consomme with dry taco mix; add green pepper. In crock-pot pour sauce over the ribs. Cover and cook on low for 6 to 8 hours. Makes 5-6 servings. Add salt, turmeric, garam masala, mango powder (omit if you want) & cayenne. Mix together till you have a smooth dough. pluck off Combine turkey, eggplant, salsa, tomato paste, parsley, chili powder, cumin, oregano and corn in slow cooker. Cover and cook on low 5 to 6 hours. Stir with a fork to break up large chunks of turkey. Spoon about 3/4 cup cooked turkey mixture on each pita half. Top with yogurt, lettuce, olives and cheese, if desired. Heast gravy in a pot over medium heat. Drop in the koftas, cover, lower heat & cook for 10 minutes. Garnish with coria Sprinkle roast with seasonings. Place onions, carrots and celery in crockpot. Top with meat. Add bay leaf, vinegar and water. (Remove the bay leaf before serving. ) Cover pot and cook on low 5 to 7 hours or meat is tender. Remove meat and turn on high. Add cabbage wedges; cover and cook on high 15 to 20 minutes or until cabbage is done. Meanwhile, melt butter in saucepan. Stir in instant onion and flour. Drain 1 1/2 cups of broth out of cooking pot. Pour broth, horseradish and salt into saucepan. Cook over low heat, stiring constantly, until thickened and smooth. Serve sauce over roast, with vegtables. p 19399 Cornstarch mixed with 3.00tb q 19399 Water 0.33c r 19400 Crushed bananas 1.50c Combine the onion and dry soup mix on a sheet of aluminum foil or wax paper. Roll roast in mixture well, to coat it. Place in crockpot and pour wine over, cover and cook on low for 8 hours . Turn after 4 hours. On high cook 4 hours and turn after 2. Enjoy, * Jeannie * 19400 Salt and lettuce 1.00 d 19401 Banana 1.00 Combine carrots, water, and salt in crock-pot. Cover and cook on high 2 to 3 hours or until the carrots are done. Drain well; stir in remaining ingredients. Cover and cook on high 20-30 minutes. Makes 5 to 6 servings. c 19401 Orange 1.00 d 19402 All-purpose or unbleached 1.00c Using a fork, mix all the ingredients, except the catsup and pepper rings. Shape into a loaf and put into greased crockpot. Top with catsup and pepper rings. Cover and cook on high for 1 hour, then on low 6 to 8 hours. Quartered potatoes coated with butter may also be cooked with this recipe. A dash of Paprika will give them a nice browned look. (Same cooking time) :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 With a sharp knife, peel crust from bread; discard crust or make into bread crumbs for use in another recipe. Cut bread into 1-inch cubes; set aside. In blender or food processor, fitted with a metal blade, combine 1/2 of the following ingredients; drink mix, pineapple juice, evaporated milk, cream of coconut, and banana slices. Process until pureed; pour puree into a 6-cup bowl. Puree remaining 1/2 of liquid ingredients and banana slices as well as eggs and liqueur, if desired. Combine both purees; set aside. Combine raisins and crushed pineapple (and the juice); set aside. Place about 2/3 of bread cubes in slow cooker, sprinkle with 1/2 tsp grated lemon peel and spread 1 cup of the raisin-pineapple mixture over bread in slow cooker. Top with remaining bread cubes, then with remaining 1/2 tsp lemon peel and raisin-pineapple mixture. Pour pureed ingredients into slow-cooker. Cover and cook on low 6 hours. Spread pudding into 8 or 10 dessert dishes and serve hot. Garnish with fresh mint sprigs. This one came from Mable Hoffman's "All-New Crockery Favorites" cookbook. Ellie 0123456789 SYSTEM\CurrentControlSet\Control\IDConfigDB CurrentConfig ENUM\Monitor\Default_Monitor\ SOFTWARE\Microsoft\Windows\CurrentVersion\ICM ICMatchers ICMInitialized ManufacturerTag ModelTag profile ICMProfile ICMProfiled default Salt & Pepper porkchops to taste, place in crock pot. Place peaches on top of the chops, then pour mixture over. Cover, cook on LOW 4-6 hours. Enum\Root\Printer HP 7F5DHP F674HP B08EHP F674HP E3E4HP F674HP 31F0HP F674HP 0BFBHP F674HP 2650HP F674HP 42C9HP EF90HP B0C9HP EF90HP 112AHP EF90HP EE82HP EF90HP EE70HP EF90HP 31D5HP EF90HP E8B0HP EE70CANOC25CCANO1D62CANOE06BCANO1D62CANOC8C8CANODE03EPSO468AEPSOA999TEKTEADBTEKT72F7TEKTC2A0TEKT72F7TEKTE470 In crock-pot combine beans with cheese, onions, salt, and taco sauce. Cover and cook on low for 2 to 2-1/2 hours. Serve hot from the pot. TF818TEKTCF25TEKTD40FTEKTCF25TEKT14AETEKTCF25TEKTD51FTEKTCF25 FSystem\CurrentControlSet\Control\Print\Printers\ Printer Driver ResolutionUnknown Grayscale DitherReserved9 DitherReserved8 DitherReserved7 DitherReserved6 ErrorDiffusion LineArt Coarse NoDither Cut steak into 5 or 6 serving-size pieces. Coat with salt, oregano, and pepper. In crock-pot pour spaghetti sauce over the meat. Cover and cook on low for 7 to 9 hours or until meat is tender. Turn control to high; add onions. Cook on high for 10 to 15 minutes. Serve with Italian green beans and toasted garlic cheese bread. Makes 5 to 6 servings. 0000x00000 Software\Microsoft\Windows\CurrentVersion\ fonts Cut steak into 5 to 6 serving size pieces. Place in crock-pot. Add dry onion soup mix, water, and condensed mushroom soup. Cover and cook on low for 6 to 8 hours. Excellent when served with mashed potatoes. Makes 5 to 6 servings. ceLocale Italic Regular Software\Microsoft\Windows\CurrentVersion\Fonts Folder\Gasp " "! 9 : ! Score kielbasa and put into cooker. Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds. Add bay leaf. Pour beer and chicken broth over all. Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender. Remove bay leaf before serving. Spoon the vegetables into a heated casserole and top with the cooked sausage. Enjoy, * Jeannie * n :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak beans in water overnight. Brown salt pork in skillet; drain off fat in paper towels. In slow-cooking pot, combine soaked beans (with water), browned pork and remaining ingredients. Cover and cook 1 hour on high; reduce heat to low and cook an additional 8 to 9 hours. tb Mint, finely chopped 1.00 tb Scallions, finely chopped 2.00 tb Balsamic vinegar 1.00 tb White wine Instructions: Juice of 1 lime Salt to taste Bring large saute p Cut a slice off top of each pepper. Remove core, seeds, and white membrane. In a small bowl, combine beef, onion, pimiento, salt, and corn. Spoon into peppers. Stand peppers up in slow-cooking pot. Add Worcestershire sauce and mustard to soup. Pour over peppers. Cover pot; cook on low 8 to 10 hours. Makes 5 to 6 servings. Notes ********** RECIPE ENDS ******** Immerse cabbage leaves in large kettle of boiling water for about 3 minutes or until limp; drain. Combine egg, milk, onion, salt, pepper, beef, and cooked rice. Place about 1/4 cup meat mixture in the center of each leaf; fold in sides and roll ends over the meat. Place in a crock-pot. Combine tomato sauce with brown sugar, lemon juice, and Worcestershire sauce. Pour over cabbage rolls. Cover and cook on low 7 to 9 hours. Makes 6 servings. Cut steak into serving-size pieces. Sprinkle with salt and pepper. Place in a crock-pot. Add dill, onion, bouillon cube and 1/2 cup water. Cover and cook on low for 6 to 8 hours. Remove meat. Thicken juices with flour dissolved in 1/4 cup cold water. Turn control to high; cook 10 minutes or until slightly thickened. Stir in sour cream. Turn off the heat. Serve sauce over meat, with mashed potatoes or noodles. ed oven at 375 degrees for 25-30 minutes or until just tender. Sprinkle bread c *Remove all skin and any fat from chicken before cooking. ** DO NOT DRAIN the pineapple, include the juice in the crockpot. ***Mince the ginger if using fresh ginger. For crockpot cooking -Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. Judy Garnett/NC pjxg05a. timeGetTime mciSendStringA CloudedShellView Arial Times New Roman Wingding Cut steak into 1/8-inch thick slices. Combine remaining ingredients in a small bowl. Place meat in a crock-pot. Pour sauce over. Cover and cook on low for 6 to 8 hours. Serve with rice. Makes 5-6 servings. inutes. Spray a casserole dish with non-stick vegetable spray. Place alternate layers of vegetable mixture, bread crumbs, and cheese, ending up with a layer of cheese. Bake in a 400 degree oven for about 20 minutes, or until the top is brown. Serves 6. Use White and Lightest green parts of Leeks. Fresh or Frozen Chives. Combine all ingredients except last three in cooker. Cook on high 3 hours. Puree mixture in blender or food mill and return to cooker. Add milk and cream, stir well, and heat to boiling-about 1 hour on high. Chill. Serve with chives. NOTE: If chilled soup is too thick for your taste, add additional milk or cream. NOTE: May be doubled for 6 quart cooker. Recipe from "The Unwatched Pot" Oven Temp:0 * or 6 or 7 ancho chiles pureed ** large, cooked and shredded Bring 1 qt chicken broth to boil with onion in soup pot. Combine remaining chicken broth with 3 fried tortillas in a blender and blend until combined and slightly thickened. Pour into heated broth along with tomatoes, cilantro, chile paste, and chicken. Season to taste with salt. Bring again to boil. Serve garnished with ranchero cheese and tortilla strips. NOTE: To puree ancho chiles, soak 6 or 7 chiles in hot water until tender, or simmer just until tender. Remove stem and seeds and puree in blender with small amount of water until paste in formed. Strain through sieve to remove skin, if desired. Makes 4 servings. Notes ********** RECIPE ENDS ******** to the boil. Remove from heat and let sit 1 hour. Drain. Make a stock Take out 2 T. of egg white to wash top of cookies. Mold in hand, do not roll on bake board. Note: No time or temperature given. Assume a 425 F. oven. g a couple of hours. Degrease and strain. This may be done ahead and frozen. When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. Into a bowl, sift together the flour, salt, and cayenne. Blend in the butter and Cheddar cheese. Stir in the cream, stirring until the mixture forms dough. Chill, wrapped in wax paper, for 2 hours. Roll out dough 1/16-inch thick on a lightly floured surface and cut into rounds, using a 1-1/2-inch cutter. Reroll scraps and cut out more rounds. Arrange on baking sheets, brush them lighly with the egg, and bake in the middle of a preheated 450f oven for 5-7 minutes, or until browned lightly. In a small container, cream together the Swiss cheese and softened butter. Arrange half the rounds, bottom sides up, on baking sheets. Divide the cheese mixture among them. Make sandwiches by pressing the remaining rounds on top and pressing lightly. Bake the croutes in the 450f oven for 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite. 0.50c s 20906 Spanish o from 1969 Into a bowl sift together the flour, the salt, and the cayenne, blend in the 6 tablespoons butter and the Cheddar, and stir in the cream, stirring until the mixture forms a dough. Chill the dough, wrapped in wax paper, for 2 hours. Roll out the dough 1/16 inch thick on a lightly floured surface and using a 1 1/2 inch round cutter cut out rounds, rerolling the scraps and cutting out additional rounds. Arrange the rounds on baking sheets, brush them lightly with the egg, and bake them in batches in the middle of a preheated 450~ F. oven for 5 to 7 minutes, or until they are browned lightly. The pastry rounds may be made 2 days in advance and kept in an airtight container. In a small bowl cream together well the Swiss cheese and the remaining 3 tablespoons butter. Arrange half the pastry rounds, bottom sides up, on baking sheets, divide the cheese mixture among them, and sandwich the mixture with the remaining pastry rounds, pressing the rounds together lightly. Bake the croutes in the preheated 450~ F. oven for 4 minutes, or until the cheese is just melted. Makes about 46 croutes. Serves :6 KeyWords :Spicy/hot Relishes Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This is not the usual oat gruel, but a fresh white cheese, naturally soured, or turned with rennet. It needs a little livening - with herbs or spark it up with wild garlic. Heat the milk (100 F, 40 C). Stir in the rennet. Leave in a warm place until the milk junkets. Line a sieve with muslin wrung out in boiling water. Set over a bowl and let it drain until crumbly. Work in the seasoning, herbs and butter. Yields 5-6 oz. d pepper flakes 0.50 c Coarsely chopped dried 0.00 Preheat oven to 375 degrees. Make 2 1" cross cuts through top of 1 end of frankfurters. Thread frankfurters together through center with cotton twine,forming long chain. Tie ends of twine together to form circle of frankfurters. In large skillet,heat 1/3 cup Italian dressing;cook celery and onion until tender. Add potatoes,caraway seed and remaining dressing; cook 10 minutes,stirring occasionally or until heated through. In 8" round baking pan or foil-lined cookie sheet,stand frankfurters on uncut ends to form "crown";spoon potato mixture into center. Completely cover frankfurters with foil;bake 20 minutes. Remove foil and bake additional 10 minutes or until heated through. Makes 8 to 10 servings. , 5 mg sodium. Notes ********** RECIPE ENDS ******** particularly, good if fish is the main course. Store in refrigerator. Remove ground lamb from crown roast and crumble it into a medium-sized, heat-resistant, non-metallic bowl. Heat, uncovered, in Microwave Oven 5 minutes, stirring frequently to break up meat. Drain fat and set meat aside. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 1 minute. Add onion and celery and heat, uncovered, in Microwave oven 5 minutes or until vegetables are tender. Stir in salt, pepper, sage and garlic powder. Add vegetable mixture and crumbled cornbread to cooked lamb. Toss to combine thoroughly. Place roast in a shallow, heat-resistant, non-metallic baking dish. Spoon stuffing into center of crown roast. Heat, uncovered, in Microwave Oven 30 minutes or until a meat thermometer inserted in the meat between two ribs registers 165F- DO NOT PLACE THERMOMETER IN MICROWAVE OVEN. Cover meat with aluminum foil and allow to stand at room temperature 20 to 30 minutes or until internal temperature reaches 175 to 180 F. If necessary or desired, crown roast may be returned to Micro-wave Oven for longer cooking. DO NOT PLACE ALUMINUM FOIL OR MEAT THERMOMETER IN MICROWAVE OVEN. Place paper frills on bone tips before serving. From _The New Deluxe Sharp Microwave Oven Cookbook_ nead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious Mix all ingredients together of topping with fork until fine crumbles. Put on top of fruit and bake at 350 degrees for 25 to 30 minutes. Ordinarily, roll dough to 1/4" thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. 00tb 3249 Ry mustard 2.00ts In a large nonstick skillet, over medium heat, cook green beans, mushrooms and onion in water for 3-4 minutes or until crisp-tender and moisture evaporates. Stir in salt and pepper. Place in serving dish; keep warm. In the same skillet, melt margarine or butter in oil. Add bread crumbs and basil; cook and stir over medium-high heat until light brown. Serve over vegetables. TIPS: To quickly thaw vegetables, place in a colander; rinse with warm water until thawed. Per serving: dietary exchanges: 2 vegetables, 1 fat Calories per serving: 80 cal. per 1/2 cup. ed Mustard 0.25 c Honey Instructions: Stir together 1/4 cup Dijon mustard, 1/4 cup French's prepared mustard, and 1/4 cup honey. Refrigerate. From Gloria Pitzer. (this is supposed to be like one at Howard Johnson's) Notes ***** Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate. 15358 Milk 1.50c e 15358 Eggs 3.00 f 15358 Bisquick 0.75c g 15358 Preparation: Rinse bean sprouts; drain. Separate layers of onion and slice into thin strips to match sprouts. Cut steak into slices across the grain 1/4" wide by 2" long. Mix stock, soy sauce and sherry in a cup. Prepare Szechuan pepper/salt: heat dry wok to medium and add Szechuan peppercorns, stirring constantly until peppercorns exude a strong aroma; remove from heat. Crush peppercorns with salt, using rolling pin or blender. Sift to remove coarse pieces. Store in closed jar. Scalding: In large bowl, cover onions with boiling water; drain in 10 minutes. Add sprouts, cover both with boiling water; drain in 3 minutes. Sprinkle with about 1/2 tsp. Szechuan pepper/salt. Stir-fry: Add oil to hot wok. When oil starts to smoke, add steak, and stir-fry briskly for 1 minute or until meat loses pinkness. Push meat aside in wok; add stock mixture and bring to boil. Dribble in thin cornstarch paste until light gravy is formed. Mix with beef. Pour over sprouts and onions in a serving bowl. Serve. 15359 Spicy brown mustard 1.00tb g 15359 (10 oz) refrigerated pizza 1.00pk h 15359 -crust 0.00 i 15360 Margarine or Butter 2.00tb Crush the herb seasoned stuffing. In a 3 qt baking dish, place the chicken. Top with cheese. Stir soup and spread over cheese; top with tomato. Combine butter and stuffing. Sprinkle over tomato. Bake at 400F 25 minutes or until chicken is no longer pink. Serve over hot rice. Garnish with fresh oregano if desired. d 15360 Large Tomato, Sliced 1.00 Simple to prepare ans serve. If you like, use tuna, small cooked shrimp or even deviled ham in place of the crab. Preheat broiler. Combine crab, lime or lemon juice, lime peel, green onion, parsley, Worcestershire sauce, mustard and hot-pepper sauce. Taste and adjust seasonings. Brush melted butter on toast rounds and arrange in a single layerin a broiler pan. Top each round with a portion of the crab mixture, then with 1-1/2 tsp cheese. Broil until cheese is melted and crab mixture is hot. Makes 16 appetizers. H 4.0 RECIPE BEGINS ******** Title :Spicy Eggplant In Ginger-Tamarind Sauce (masala Vangi) Serves :6 KeyWords :Indian Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 425 degrees. Heat margarine in rectangular pan 13 X 9 X 2 inches, in oven until melted. Mix cornflake crumbs, paprika, salt and pepper. Dip chicken into 1/4 cup melted margarine. Coat chicken with cornflake mixture. Place chicken, skin sides down, in pan. Bake uncovered 30 minutes. Turn chicken and bake about 30 minutes longer or until juices run clear. 6 SERVINGS; 350 CALORIES PER SERVING. or canned, 0.00 -- unsweetened 1.00 ts Cayenne pepper ORIGINAL RANCH salad dressing Rinse peas in hot water (or steam if fresh); drain. Combine vegetables, nuts, and bacon with sour cream. Mix dressing, mustard and garlic together; pour over salad mixture. Toss gently. Chill. SERVES 4 -Tamarind residue from above 0.50 c -Boiling water 0.50 ts Cornstarch 1.00 tb Shredded fresh ginger 0.00 --------- GINGER --------- Instructions: Put the tamarind in a nonmetallic bowl. In medium saucepan, combine sugar, cream and corn syrup. Cook over low heat, stirring, until sugar is dissolved. Continue cooking, stirring occasionally, until syrup forms a soft ball when a little is dropped into cold water. Add vanilla. Meanwhile, in buttered large bowl, combine cornflakes, rice cereal and peanuts, toss to mix well. Add cooked syrup, mixing thoroughly. Refrigerate 30 minutes. With buttered hands, form into 48 (1 1/2 inch) balls. Makes 4 dozen Taken from McCall's Cookery Vol 4 1983 separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). "Chopped whole peanuts and lots of peanut butter provide rich, nutty flavor. Corn meal adds a little extra crunch. Kids will love Crunchy Peanut Crackers spread with grape jelly alongside a glass of cold milk for a healthy snack. 350~F. 15 to 20 minutes Preheat the oven to 350~F. If you have a food processor, combine the flour, corn meal, peanuts, salt and sugar and pulse until the peanuts are finely chopped, about 1 minute. Alternatively, chop the peanuts by hand and mix them together with the flour, cornmeal, salt, and sugar in a large bowl. In a separate bowl, whisk together the milk and peanut butter until smooth. Add the milk mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each portion into a rectangle approximately 3/16 to 1/4 inch thick. This dough is very crumbly. If it cracks during rolling, simply press it back together with your fingers. With a sharp knife or cookie cutter, cut the dough into squares or desired shapes about 2 inches across and place them on an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 15 to 20 minutes, until the crackers are a deep golden brown. Cool on a rack. Yield: 55-60. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring t Peel eggs; slice in half lengthwise, and carefully remove yolks. Mash yolks and stir in sour cream, salt, pepper, and parsley flakes; mix until smooth. Stir in bacon. Stuff egg whites with yolk mixture; sprinkle with paprika, and top with an olive half. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Water chestnuts should be finely chopped. Mix the meat and water chestnuts together. Shape the mixture into 6 patties, each about 3/4-inch thick. Place the patties in an ungreased baking dish 10 X 6 X 1 3/4-inches. Mix the remaining ingredients together and pour over the patties. Cover and refrigerate for at least 3 hours, turning the patties once. Remove the patties from the marinade. Broil or grill the patties 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. Brush frequently with the leftover marinade. n onion, finely chopped 2.00 Chiles serranos, finely 0.00 chopped 0.50 c Cilantro leaves Instructions: Guacamole is prepared differently in various regions of Mexico. In the city of Monterrey, it is garnished to reflect the colors of the Mexican flag. For the guacamole: totopos (crisply fried tortilla wedges) Put Cut fish into 1/2"-3/4" thickness. Cut potatoes into 3 x 1/2 x 1/2" sticks. Thaw fish if frozen. Rinse fish and pat dry with paper towels. Set aside. Line a large baking sheet with foil. Spray foil with Pam. Arrange potato sticks in a single layer over 1/2 of the baking sheet. Brush potatoes with oil or 2 t melted margarine. Sprinkle with garlic salt. Bake in 450 deg oven for 10 minutes. Meanwhile, stir together stuffing mix and the 2 T melted margarine. Place fish on baking sheet next to potatoes. Sprinkle stuffing mix over fish. Return pan to oven and bake 9-12 minutes more or till fish flakes easily with a fork and potatoes are tender. Per serving: 346 calories, 25 g protein, 33 g carbohydrates, 13 g fat, 63 mg cholesterol, 517 mg sodium, 830 mg potassium the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table. in Large Bowl, Combine All Ingredients. Cover & Chill. Line Two Plates With Lettuce. Spoon Half Of Tuna Salad Onto Each Plate. (May Use Low Fat Yogurt in Place Of Mayonnaise. ) Karola Saekel writing in the San Francisco Chronicle, 7/14/9 3. Notes ********** RECIPE ENDS ******** vrj[?8)$ 74%BA2:;+!$ Combine turkey, pineapple, grapes, carrots, celery, jicama and almonds in medium-size bowl. In glass measuring cup blend mayonnaise, yogurt, pineapple juice and curry. Pour dressing over salad; mix until well coated. If you like a more moist salad increase the yogurt and mayonnaise to 1/2 cup each, or adjust to your personal taste. (I use Kraft Miracle Whip, to change the pace). GU~BOr=Hg:Ea4?[+7S&1L +F )A%1I-:P4AW9F[:HZ9GZ:GZ:G\:F_:E`;Fa;Gb;Ha;Hc:Hc:Hc:Hc9Hc Preheat oven to 350F. Spray a 9" pie plate with nonstick spray. In a medium bowl, lightly beat eggs. Whisk in flour, margarine, mustard, salt and pepper sauce. Stir in cottage cheese, Monterey Jack cheese, chilies, and red pepper. Spoon mixture into prepared pie plate; sprinkle with Parmesan cheese. Bake 20-30 minutes, until filling is set and top is golden. Let stand 10 minutes before cutting into quarters. Per serving: 1 fat, 2 proteins, 30 cal. Each serving provides: 232 calories **** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Spiced Persimmon Butter Serves :3 KeyWords :Spreads Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Defrost and slice crab meat, save 2 T of crab meat liquid- or use canned ham. Fry bacon until crisp. Drain and crumble. Beat together-eggs, bisquick, butter, milk, salt, pepper, and 2 T of crab meat liquid, until smooth. Pour into 9" pie plate. Sprinkle crab, cheese and bacon over top, pressing down gently. Bake 350 for 35-40 minutes. redients in a heavy, 2 quart baking dish and mix well. Cover the dish loosely with the lid Melt butter in small saucepan. Add flour and cook until smooth; set aside. Beat eggs; add milk, Monterey Jack cheese, cream cheese and cottage cheese. Stir in baking powder, salt, sugar and butter-flour mixture, mixing until well blended. Pour into a well-greased 9x13x2-inch pan. Bake uncovered at 350 degrees for 45 minutes. ***** RECIPE ENDS ******** Broil or grill 6" from heat or coals for 10 minutes. Turn and brush occasionally with marinade. Preheat oven to 375 F. Lightly coat an 8-inch pie pan with non-stick cooking spray. In a 3-quart saucepan cook the mushrooms and spinach until wilted, about 4 to 5 minutes. Drain mushrooms in a colander, and squeeze spinach to remove excess moisture. Chop spinach lightly, and set mushrooms and spinach aside. In a medium-sized bowl whisk together the eggs and defrosted egg replacement, then stir in the grated cheese, milk, tarragon, pepper and salt. Add the mushrooms and spinach, and mix well. Pour the egg-vegetable mixture into the pie pan, and bake for 30 minutes on middle oven shelf. Let cool for 10 minutes to set before cutting. Cut into 16 wedges. Yield: Makes 16 thin wedges. Each serving has approximately 55 calories, 4. protein, 3. total fat ( 1. unsaturated fat, 1. saturated fat), 2. carbohydrates, 29 mg. cholesterol, 0. fiber, 145 mg. sodium, 84 mg. calcium. Exchanges per serving: 2/3 meat, 1/2 vegetable. salt. In a deep bowl, measure our the rye flour. Make a well in the centre. Dissolve the yeast in the water & add to the bowl. Add salt, oil & vinegar. Stir vigorously. Add the white flour. Knead well till the dough is pliable. Form into a round bread. Use a brush to oil the surface & set in a 9" round pan. Allow to double in size. Preheat oven to 350F & bake for 1 hour 15 minutes. Anne Lerner, "Breads You Wouldn't Believe" ppers, sugar, white pepper and soy sauce; toss together until the veg In a medium bowl, stir meat, oil, soy sauce, sugar and seasonings together. Refrigerate for 30 minutes. Meanwhile prepare Peanut Sauce. Fill a large saucepan or dutch oven with boiling water. Keep hot. Brush won ton with egg white. (To keep wrapper from drying out, keep them under a damp towel and brush only 4 or 5 at a time. In the centre of each egg-washed won ton, place a scant teaspoon of meat mixture. Draw 2 opposite corners together and press with fingers to seal in meat. Bring remaining corners together and press. To cook, immerse the filled and sealed won ton in the boiling water. Cook on high heat until the dumplings begin to float, about 1 minute. When cooked, remove dumpling with a long-handled wire strainer or slotted spoon. Serve hot with Peanut Sauce, serves 6. From Amos Chan, co-owner of Crystal Palace and Ivory Palace. From an article by Joyce Jue, San Francisco Chronicle, 1/6/9 3. Notes ********** RECIPE Pour lemon juice and rum over ice cubes in a collins glass. Fill glass with cola and stir gently. Garnish with lime slice. KeyWords :Barbecue Beef Pork Marinade Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat the oil in a skillet, add the green pepper and garlic and saute' for about 3 minutes. Stir in beans, oregano, vinegar, and pimientos. Add salt and pepper to taste. REduce the heat, cover and simmer for 5 minutes. Spoon over cooked rice and serve. When sauce is simmering add Lemon juice, and stir to mix well. Cool and pour over meat to marinate. When storing, place covered, in refrigerator until ready to use. Notes ********** RECIPE Sort and soak beans overnight; drain and discard soak water. In a 4-quart pot, saute onion in butter or marg until tender but not browned. Add soaked beans, 4 cups water, bouillon cube, ham (cut into 4-6 chunks), bay leaves, thyme, oregano, salt & red pepper. Bring to boil; reduce heat. Cover and simmer until beans are tender, 1 to 1-1/2 hour. Remove 1 c. beans from stew, mash in a bowl with potato masher or fork. Add mashed beans to stew; stir to thicken. Remove ham and dice. Remove bay leaves and red pepper, if used and discard. Add diced meat, green pepper and rum (if desired) to beans. Cover and simmer 15 minutes. Serve beans over rice and top with sour cream if desired. tops about 3 inches from the heat, turning once, until done. Broil for 4 to 6 minutes for medium done. Notes ********** RECIPE ENDS ******** Spoon over crab and steak. Sort and wash beans; place in a large Dutch oven. Cover with water to a depth of 2 inches above beans; let soak 8 hours. Drain beans, and return to pan. Add 9 cups water, 2 cloves of garlic, and salt; bring to a boil. Cover partially; reduce heat, and simmer 2 hours or until beans are tender. Add chopped green pepper, onion, lemon juice, cumin, oregano, garlic, to beans; bring to a boil. Reduce heat, and simmer partially covered, 30 to 45 minutes or until vegetables are tender, stirring occasionally. Ladle soup into individual bowls. Top each serving with 2 tablespoons Marinated Rice. Yield: 2 1/2 quarts (190 cal and 7% fat per 1 cup serving). Marinated Rice: Combine all ingredients in a medium bowl, stirring well. Cover and chill at least 3 hours. Protein 10. 8, Fat 1. 4 (Saturated Fat 0. 3), Carb 3 5. 6, Fiber 7. 2, Chol 0, Sodium 183 CORNMEAL QUICHE SHELLS --------- 0.00--------- k 15388 French bread Peel and slice the cucumber paper-thin. Season with salt, chili pepper and lime juice. Sprinkle with onion and red pepper slices. arrange lettuce on 6 serving plates. Pile cucumber mixture in center of each plate. Add avocado slices and parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/2 7. c 15388 B & B mushrooms (1 cup) 1.00cn d 15388 This recipe includes a piquant Dijon dressing. Toss greens and cucumber together. Sprinkle lightly with dill. Add 1 oz. of Dijon Dressing per portion and toss well. Turn onto chilled plates and serve. DIJON DRESSING: 1. Place yolks in bowl, add mustard and whisk a few minutes. Add vinegar and whisk again. Slowly add oil, whisking all the time. This fresh green salad is crisp and cool looking. The Dijon Dressing gives it a piquant taste to match its appearanc Prepare cucumbers as directed - except pare; cut lengthwise in half and remove seeds. Cut each half crosswise into 1/4-inch slices. Heat oil in 12-inch skillet over medium heat. Cook cucumbers, onion and garlic in oil about 4 minutes, stirring occasionally, until cucumbers are crisp-tender. Stir in remaining ingredients. Cook and stir just until kale is wilted. 4 SERVINGS; 65 CALORIES PER SERVING. To Microwave: Omit oil. Prepare cucumbers as directed - except place cucumbers, onion, garlic, basil, salt and pepper in 2-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until cucumbers are crisp-tender. Stir in kale. Cover tightly and microwave on high 1 to 2 minutes longer or just until kale is wilted. Instant Minced Garlic 0.75 ts Italian Sesonings Instructions: * If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Peel the cucumber and slice it lengthwise. Scoop out seeds with a sponn and discard. Dice cucumber. In a heavy 2 1/2-quart saucepan boil potatoes in salted water until the potatoes are very soft. Pour potatoes and cooking liquid into a sieve or food mill set over a large bowl. Force potatoes through. Return to the saucepan. Stir in pepper, cream, milk, grated onion and the cucumber. Simmer gently about 5 minutes or until the cucumber is tender. Add dill and season to taste. Serve hot. First peel the cucumber & cut into 2 inch pieces. Cut these again into lengthwise sticks. Now put them into a pan with the vinegar and salt; add a little water to cover, heat and simmer for a few minutes until the cucumber is slightly tender and transparent. Drain, keeping the liquid, and let cool. Set aside. Now toast the sesame seeds in a pan with a little oil until they begin to jump & turn golden. Then let them cool. After this, heat 1 Tbsp of the oil in a pan and cook the onion and the garlic without burning until they are golden brown. Remove them from the pan and let cool. Now pour the remaining oil, tumeric, sugar and half the drained vinegar liquid. Stir this over a gentle heat until the sugar is dissolved. Add the onion and garlic and heat them through. Arrange the cucumber pieces in a salad bowl and pour over the dressing. Mix well and then scatter the sesame seeds on top. Serve warm or cold. SERVES:4-6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Prepare cucumbers as directed - except cut into 1-inch pieces. Heat margarine in 12-inch skillet over medium heat. Cook cucumbers and onion in margarine about 5minutes, stirring occasionally, until cucumbers are crisp-tender. Stir in tomatoes. Sprinkle with salt and pepper. Cook, stirring occasionally, just until tomatoes are hot. Sprinkle with dill. 6 SERVINGS; 55 CALORIES PER SERVING. e Dishes Vegetarian 33938 Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. sal 20892 Asparagus And Pimento Diabetic Side Dishes 33940 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 20893 Asparagus With Red Pepper Sauce Diabetic Side Dishes Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 20895 Avo Sprinkle the cucumber with salt. Let stand 30 minutes. Drain thoroughly. Dry on peper towel. Combine sour cream, vinegar, tabasco, chives, dill seed and pepper. Pour over cucumber. Chill well before using. Garnish with fresh dill. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice cucumbers paper-thin. Sprinkle slices with sugar, vinegar, salt and pepper. Marinate for 20 minutes, drain off liquid, and toss lightly with sour cream. Top with minced parsley. Tomatoes; 16 oz, cut-up 2.00 cn Tomato sauce; 8 oz 2.00 cn Mushrooms; 4 oz, chopped and 0.00 -drained 1.00 c Green pepper; chopped 4.00 tb Tapioca; quick-cooking 2.00 Bay leaves 1.00 ts Basil, cr salt and pepper In large bowl, thoroughly mix cucumber, onion, lemon juice, parsley and tarragon. Pour sherry into medium-size bowl, sprinkle in the gelatin, let soften for a few minutes. Bring stock to boil, pour over gelatin and stir until dissolved, then turn into cucumber mixture, mix thoroughly, season to taste, pour into 5 cup ring mold, chill until set. Prepare filling by combining all ingredients and mixing well. Turn cucumber mold out onto dish and fill center with chicken salad. Serve with rounds of toast or hot crunchy bread. Serves 6 - 8 This refreshing dish even tastes as if it is good for you. A most appropriate starter (or even a light lunch dish, served with a salad), for Pisces, the most fluid of all the water signs, who will naturally respond to the rhythmic curves suggested by this shimmering form. spaghetti. Makes 8-10 servings. Notes ********** RECIPE ENDS ******** Dissolve gelatin in hot water. Let cool. Add cucumber and onion to gelatin. Fold in sour cream, cottage cheese, and mayonnaise. Pour into 6 cup mold and refrigerate at least four hours before serving. per in heavy sauce pan. Bring to a boil and simmer uncovered 30-45 minutes. Scoop out flesh of squash and discard the skins. Return pulp to sauce pan. Puree the bisque in a blender until smooth. Return to sauce pan. In a small bowl, beat egg yolks and cream together. Beat in a small amount CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside. Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot. Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated. Serve at once. until stiff; add yolks and beat well. Beat continuously adding lemon juice a little at a time. Then add about 1/5 of the broth, beating continuously. Pour this mixture back into the pot of broth and rice. Mix well over heat but, to avoid curdling, do not allow soup to come to a boil. Serve immediately. ELEPHNT TTF Hollow out the seeds and about a 3/4 inch diameter column from the middle of both halves of the cucumber. Pat them dry with paper towels and vered, until the rice is puffy and tender, about 25 min. Remove the soup form heat, add milk and egg mixture, stirring carefully. Continue to cook for a moment until all thickens. Remove from the heat again and add the butter, chopped parsley, and lemon juice. You may wish to add some grated lemon peel as well. FELIXTI TTF From Cooking with Herbs by Emelie Tolley and Chris Mead. MINT MAYONNAISE In a blender or food processor, combine the egg yolks, mustard, lemon juice, and mint. With motor running, add the oil in a slow stream and blend until emulsified. Season to taste with salt and pepper and transfer to a bowl. Spread each slice of bread generously on one side with the mayonnaise. On half the slices, arrange an even layer of cucumber slices. Top with remaining bread slices. Cut each sandwich into quarters before serving. Makes 32 tea sandwiches. nt bouillon 1.50 c Unsifted flour 0.50 ts Black pepper 3.00 tb Drippings or margarine 1.75 c Milk or water Instructions: Make ready mix by combining first 3 ingredients in medium bowl. Store at room temperature in pint jar with tight fitting lid. Shake before using. For Gravy: Stir 1/4 cup ready mix into drippings. This simple cucumber salad is a pleasant accompaniment to a hot summer night. Small cucumbers are suggested; they are not quite as watery as the large ones nor do they require peeling. Slice the cucumbers in circles. Sprinkle salt over the cucumber slices, mix well and let them stand for 30 minutes. Place the cucumbers in a damp cloth and gently but firmly squeeze out as much water as possible. The less watery the cucumbers, the better tasting the dish. Crush the garlic, then combine it with the cucumbers, salt, sesame seeds, sesame oil, pepper and sugar in a bowl. Mix well. e with black pepper. Notes ********** RECIPE ENDS ******** 2.00tb s 12138 TO GARNISH --------- 0.00--------- t 12138 VEGAN YOGURT & HERB DRESSING --------- 0.00--------- u When shopping, look for firm cucumbers with dark green coloring. Avoid. 2 MEDIUM (ABOUT 1 POUND) YIELD 4 SERVINGS; 15 CALORIES PER SERVING. To Prepare: Wash cucumbers; pare if desired and seed if desired. Cut into 1/2-inch slices or 1/2-inch pieces. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place cucumber slices or pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam about 5 minutes or until crisp-tender. To Microwave: Place cucumber slices or pieces in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes, until crisp-tender. Let stand covered 1 minute; drain. 0.75c f 12139 Salt 0.25ts g 12139 White Pepper 0.12ts Cut cucumber into 1/8-inch-slices, place in colander and sprinkle with salt. Drain 30 minutes. Rinse cucumber and pat dry. Combine yogurt, basil, mint, onion and garlic in medium bowl. Blend in cucumber, salt and pepper. Refrigerate at least 1 hour. (Can be prepared 1 day ahead. ) 12140 -chopped 0.00 b 12140 Onion, finely chopped 0.50md Beat cream cheese until smooth. Stir in remaining ingredients until well mixed. Cover; chill. Makes 2 1/2 cups. d 12140 Water 0.25c e 12140 Salt 0.25t f 12140 Sugar substitute to equal 0.00 Clean the squid. Wash under cold running water and dry thoroughly. Remove the skin from the snapper (ensure no bones remain) and cut the meat into tiny pieces. Crush the garlic. Beat the egg whites lightly, add the snapper and garlic and season with salt, white pepper and nutmeg. Stir to blend thoroughly, then stuff the mixture into the squid. Chop the shallots, chiles, candlenuts, and lemon grass, then saute in very hot oil for three to four minutes. Add the coconut milk and bring to the boil, then lower heat and add the stuffed squid. Allow to simmer until the squid is very tender, approximately one hour, then transfer to a serving dish and pour the sauce on top. Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: 1:20 Cholesterol per serving: Marks: ound all the ingredients together to produce a fine paste which goes well with fish and vegetables. Notes ********** RECIPE ENDS ******** Combine first 5 ingredients and set aside. Place chicken snugly in shallow baking dish. Rub 3/4 of spices under skin, and rub remainder over top. (Can refrigerate at this point for up to 24 hours. ) Squeeze lemon juice over chicken, scatter olives over, and drizzle with oil. Bake uncovered at 400 degrees for 50 to 60 minutes. Baste with pan juices occasionally. Serve with sliced lemons. Makes 4 servings. 15243 Quick rising yeast. 1.50ts Combine Tomato, Cucumber, Green Pepper, Purple Onion & Jalapeno Pepper in A Small Bowl & Set Aside. Combine Cumin & Pepper. Rub All Sides Of Chicken Breasts With This. Place A Large Cast Iron Skillet Over Medium High Heat Until Hot. Add Chicken & Cook 6 Min. On Each Side OR Until Tender. Remove From Skillet, Reserving Drippings in Skillet. Set Chicken Aside. Add Vinegar To Pan Drippings & Cook 2 Min, Stirring Constantly. Pour Over Reserved Vegetable Mixture, Tossing Well. Thinly Slice Each Chicken Breast Diagonally Across Grain & Arrangeon Individual Serving Plates. Serve With Reserved Vegetable Mixture. Garnish Each Serving With Cherry Tomatoes & Basil. 155 Cal. Per Chicken Breast Half & 3 T. Vegetable Mixture. 2.00ea c 15244 Baking soda >>> 1.50ea d 15244 Nutmeg 1.50e ** Thick milk is soured milk. Scald thick milk by baking it at 350-F for a few minutes; allow to remain long enough to bake the curds. Drain off the water, put curds in an earthen vessel and keep at a moderately warm temperature (about 75-F). Each day for a week, add new baked curds. At the end of a week, pour the curds into a heated pan and let simmer very slowly; bring to a slow boil without any stirring. Add a pinch of salt, 1 tsp of baking soda dissolved in 1 cup of fresh sweet cream and 1/2 pound of butter. Stir the mixture; continue boiling for 15 minutes. Add 2 or 3 beaten eggs and pour mixture into small cheese cups. 0.50c b 15245 Brown sugar 0.50c c 15245 -Water 0.33c d 15245 Butter Wine: Shramsberg blanc de noir. Allow 48 to 72 hours to prepare Cured. Mix the salt, sugar, and pepper together. Spread 1/4 of the mixture and 1/3 of the dill in bottom of a pan. Place 1 fillet with skin side down in the pan. Add 1 tablespoon aquavite and spread over the fillet. Rub gently with another 1/4 of the mixture. Spread 1/3 of the dill on top. Repeat the process with the second fillet, placing meat side to meat side. Cover with parchment and place a plate on top. Turn both fillets after 24 hours. The salmon will be ready to serve after 48-72 hours. Serve the salmon thinly sliced with a garnish of sauce in a butter lettuce cup with a lemon wedge. SAUCE: Mix in a bowl the Dijon mustard, vinegar and sugar. While constantly whipping, add the peanut oil slowly. Add the chopped dill and salt and pepper to taste. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse currants in hot water, drain and dry on a paper towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add tb butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into paper lined loaf pans 9" X 4" X 2. 5" and bake at 350F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. RECIPE E Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x 2. 5") and bake at 350#F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. Heat oven to 350F. Mix together the mango chutney, turmeric & curry powder. Mix in the almonds, ensuring that they become well coated. Spread them on a non-stick baking sheet. Bake for 10 minutes. Spread them no plates to cool. Store almonds in covered containers & add them to salads or serve with drinks. Gail Duff, "A Book of Herbs & Spices" Notes ********** RECIPE ENDS ******** Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. Saute onion and celery in butter for 2 minutes. Add apple slices and saute another minute. Blend in curry and flour, add bouillon cube and water, stirring until well blended. Add shrimp, cover and simmer for 3 minutes, or until shrimp in no longer translucent. Good with rice. In large mixng bowl, thoroughly combine crumbs, milk, salt & curry powder. Add beef, blend well. Shape into 48 1" balls. TO MICROWAVE 12 MEATBALLS IN CIRCLE ON PAPER PLATE: Cover plate w/wax paper. Microwave at HIGH 2-3 minutes, rotating dish 1/4 turn after 1 minute. Serve with Sweet-Tart Sauce The most typical wrapper to serve this curry in is roti, a flat,flexible pancake often found in the Carribbean. But because they are hard to find outside of areas with a West Indian population, I often use pita bread or flour tortillas. Serve with sauteed plantain, a large firm variety of banana often called cooking banana, and a cool accompaniment of chopped cucumber that has been stirred into plain yogurt. The curry is also wonderful over rice. In large deep skillet, heat oil over medium low heat; cook garlic and onions for 5-8 minutes or ntil tender. Add curry powder; cook, stirring constantly, for 2 minutes. Add beef; cook over medium heat for 5-7 minutes or until browned, breaking up with spoon. DRain off fat. Add potatoes, sweet potatoes and tomatoes; reduce heat, cover and simmer for 30-40 minutes or until potatoes are tender. Uncover and cook for 10-15 minutes longer or until thickened. Season with salt and pepper to taste; add coriander. Meanwhile wrap tortillas in foil; heat in 300F oven for 15 minutes or until warmed. Serve curried beef in tortillas. Makes 8 servings. PER SERVING: about 410 calories, 16 g protein, 15 g fat, 53 g carbohydrate, high source of fibre, excellent source or iron. prigs fresh coriander 1.00 Sprig parsley 1.00 tb Lard 1.00 ts Cleaned achiote 0.25 lb Ham, minced 0.25 lb Salt pork, minced Instructions: Place the bell peppers, tomatoes, onion, garlic, coriander, and Remove pits from prunes. Pour boiling water over fruit; let stand. Cook curry powder, salt and garlic in margarine in 3-quart saucepan over medium heat 5 minutes, stirring occasionally. Mix cornstarch and 1/4 cup orange juice. Stir cornstarch mixture, 3/4 cup orange juice and the fruit (with liquid) into curry mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in beef and onions; heat until hot. Serve over rice. Sprinkle with almonds. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 480 CALORIES PER SERVING. ng for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry. Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups. Notes Heat 1/4 C. Broth in Heavy Small Saucepan Over Medium Heat. Add Carrots & Simmer Until Tender, About 15 Min. Drain. Puree Carrots in Processor Until Smooth. Transfer To Heavy Large Sauce Pan. Place Over Medium Heat. Stir in Remaining 2 &1/4 C. Broth, Curry Powder & Hot Pepper Sauce. Season With Salt & Pepper. (Can Be Prepared One Day Ahead. Cover & Refrigerate. Bring To A Boil. Reduce Heat & Simmer Five Min. Ladle Soup Into Bowls. Garnish With Yogurt And Dillweed. Serve Immediately. 15168 0000015168 0000015168 0000015169 0000015169 0000015169 0000015169 0000015169 0000015169 0000015169 0000015169 0000015170 0000015170 0000015170 0000015170 0000015170 0000015170 0000015170 0000015171 0000015171 0000015171 0000015171 0000015171 0000015171 0000015171 0000015171 0000015171 0000015171 Combine chilies, ginger, cumin seeds & mustrad seeds in a small bowl. Heat ghee in a large pot. When hot, add the spices. When the mustard seeds start to pop, drop in the potatoes & cauliflower. Fry for 4 minutes or so. Add the tomatoes, turmeric, coriander, garam masala, sugar, salt & half the minced coriander. Mix well, cover & gently heat for 15 minutes. If the vegetables start to stick, add a few drops of water. Top with remaining coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" 000015174 0000015175 0000015175 0000015175 0000015175 0000015175 0000015175 0000015175 0000015175 0000015175 0000015176 0000015176 0000015176 0000015176 0000015176 0000015176 0000015176 0000015176 0000015176 0000015177 0000015177 0000015177 0000015177 0000015177 0000015177 0000015177 0000015177 Bring Water To A Boil in A Medium Saucepan. Add Chicken. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Tender. Remove Chicken & Let Cool. Cut Into 1/2 in. Pieces & Set Aside. Combine Yogurt, Lime Juice, Honey, Curry Powder, Salt & Pepper in A Medium Bowl. Mix Well. Add Mango & Reserved Chicken. Toss Well. Spoon Salad Onto Lettuce Lined Individual Serving Plates. (Fat 3. Chol. ) (Good Also With Chopped Celery Added. Poly :-1.00 Mono :-1.00 Oven Temp:0 Poach chicken by placing in a large pot with enough cold water to barely cover. Add peppercorns, bay leaf, parsley, thyme and one each: onion, carrot and celery cut into quarters. Bring to a bare boil with lid on; reduce heat to low and simmer for 50 minutes. Cool in poaching liquid, then drain, skin and shred. To make curry flavouring, soften diced onion in hot oil, then add curry powder and cook over medium-high heat for a further 3 minutes. Add wine and water. Boil rapidly until reduced to about 3 tablespoons. Strain and let cool. Prepare curry mayonnaise by combining all ingredients until smooth. Place peppers in a large bowl (reserving a little for garnish), with chicken, pasta, salt, pepper and curry mayonnaise. Mix gently until well- coated. If mayonnaise mixture is too thick, add warm water gradually until a smooth consistency is attained. Place a portion of salad on bed of spinach and sprinkle reserved peppers on top. Assemble just before serving, as the mayonnaise quickly loses its fresh look. ut right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. * 6 oz each ** seeded and cut into julienne strips Combine 2 1/2 cups water, rice, and bouillon powder in a med saucepan; bring to a boil. Cover, reduce heat, and simmer 50 minutes or until liquid is absorbed. Combine chicken, 2 1/2 cups water, curry powder, and salt in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes or until chicken is tender; drain. Bone chicken, and cut into bite-size pieces; set meat aside. Combine orange juice, cornstarch, sherry, and ginger in a small bowl, stirring until cornstarch is dissolved; set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add celery and peppers, and saute until crisp-tender. Stir in reserved chicken and orange juice mixture; bring to a boil. Cook 1 minute, stirring constantly, until thickened. To serve, spoon chicken mixture over hot, cooked rice. PER SERVING: 332 calories, 3 2. 1 g protein, 4. 5 g fat, 3 9. 3 g carbohydrates, 78 g cholesterol, 2. 2 mg iron, 409 mg sodium, 51 mg calcium. Thinly sliced (about 2 tabl 0.00 6921 Fresh spinach, uncooked 1.50lb 6921 Drained and diced 2.00pn 6921 Bacon, crisp-cooked, 2.00sl Melt 1/2 of butter in a skillet. Add onion, garlic and chicken livers and cook gently 5 minutes, stirring constantly. Stir in curry powder and cook 1 minute. Add chicken stock and cook gently 5 minutes, stirring and turning livers frequently. In a blender or food processor, process chicken liver mixture and hard-boiled eggs to a smooth puree. Add salt, pepper and cayenne pepper. Turn mixture into a serving dish or terrine. Smooth surface. Melt remaining butter in a saucepan and pour over surface of pate. Let set slightly, then garnish with bay leaves and lemon pieces, if desired. Chill several hours or overnight before serving with bread. VARIATION: Add curry powder to taste to melted butter topping. :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Peeled and sliced crosswise into 1 inch thick pieces Brown chicken in oil on all sides, drain, return to skillet and sprinkle with Salt and Pepper. Mix Oraage juice, Currants, Chutney, Curry, Groound cinnamon and Red pepper in a bowl. Add Sweet potato to G og6our in Juice mixture to cover all items. Bring to a boil and reduce heat. Simmer, covered for 30-40 min (until chicken and potatoes are tender). Remove from heat and arrange on platter, skim fat from pan juices. Measure pan juices and add water to make 1 1/2 cups. Combine cold water and cornstarch and add to Juices. Stir and cook till thick and bubbly. Add drained oranges and bannas. Pour entire mixture over chicken and potatoes. Serve over rice. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress Mix rice, chicken, celery, bell pepper and pineapple. Mix mayonnaise, curry powder, salt and ginger. Stir into chicken mixture. Cover and refrigerate about 2 hours or until chilled. Just before serving, spoon chicken mixture onto salad greens. Garnish with tomato wedges and sprinkle with bacon. 6 SERVINGS; 555 CALORIES PER SERVING. 0000015144 0000015144 0000015144 0000015144 0000015144 0000015144 0000015144 0000015144 Marinate chicken for 1 or 2 days in bag with 1 T. soy sauce, coconut milk, white vinegar, and 3/4 t. curry powder. Heat 1 to 2 T. oil in wok and stir fry chicken until mostly white. Remove, set aside, and then clean wok. Combine salt, sugar, remaining soy sauce and cider vinegar. Place in wok with chicken. Heat through, add cornstarch, and cook 2 to 3 minutes until glossy. Spread on large plate and cool in refrigerator. Combine ginger, garlic, remaining curry powder, and chilies. Heat 3 T. oil and cook chili mixture 1 to 2 minutes. Should foam without browing. Add celery then cabbage. When translucent, add carrots and noodles. Combine chicken and noodle mixtures. Use 2 T. filling per spring wrapper. Tuck in ends and include sprig of Deep fry about 3 minutes at 350 degrees and drain. To make dipping sauce, blend chilies and garlic until pureed. Add ginger juice and oil until blended. Season with salt. Add cilantro just before serving. (If serving right away, cilantro may be pureed with chilies. ) Makes one cup. 0000015148 0000015148 0000015148 0000015148 0000015148 0000015148 0000015148 0000015148 0000015149 0000015149 0000015149 0000015149 0000015150 0000015150 0000015150 0000015150 0000015150 0000015150 0000015150 0000015150 0000015150 0000015151 Bake chicken breasts, wrapped in buttered aluminum foil at 375 degrees for 45 minutes. Remove from from oven, unwrap and cool. Cut meast into small cubes; set aside. Melt butter in medium saucepan; add onion and cook 1 minute. Add flour and curry powder and cook over low heat 2 minutes, stirring constantly, until mixture is thick and smooth. Season with salt. Stir in chicken and walnuts. Remove from heat and let cool completely. To assemble; Place one sheet of phyllo on flat work surface. Cover remaining dough with damp towel and plastic wrap to prevent drying out. Brush with melted butter; top with two more sheets phyllo, buttering each. Cut sheet in half lengthwise; then cut each half crosswise into six equal parts. Spoon a heaping ts of chicken filling onto the end of each of the strips and form a triangle by folding right-hand corner to opposite side, as you would a flag. Continue folding until strip is used. Repeat whole process until all filling is used. Place triangles on greased baking sheet and brush lightly with melted butter. Triangles may be wrapped and refrigerated up to two days or frozen at this point. Bake at 400 degrees until golden brown and puffed about 10 minutes. se; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. In a medium skillet, cook chicken in butter until no longer pink. Stir in flour, salt and curry powder and cook 1 minute. Gradually add milk. Cook, stirring constantly, until mixture comes to a boil and thickens. Remove from heat. Stir in raisins, onions and almonds. To assembler traingles, place 1 sheet of phyllo dough on a flat surface and brush lightly with melted butter. Top this with 2 more sheets, buttering each sheet. Using a rolling pizza cutter, cut phyllo sheets to form 18 x 4 inch strips. Keep unused phyllo covered with a piece of waxed paper and damp towel to prevent drying out. Spoon 1 tb of filling onto short end of each strip. Fold one corner of strip diagonally over filling so short edge meets the long edge, forming a right triangle. Continue folding over at right triangles to end of strip, forming a triangular shape package. Repeat process with remaining strips. Brush top of each triangle with butter. Place on baking sheet. Bake in preheated 375 degree oevn for 10-12 minutes, until golden brown. Serve with chutney or hot mustard sauce. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbe Bring cream cheese to room temperature. Mix all ingredients together well. Pack in a crock. Chill. Serve with crackers or use spread to stuff dates or celery. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis ad slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. This is served as a spicy appetizer by itself or over pasta. Saute the shrimp in the butter to just done, being careful not to overcook. Add the remaining ingredients, bring to a boil, reduce the heat and simmer for a couple of minutes. Serves: 4 Heat Scale: Medium to Hot ter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spr Heat the butter in a saucepan and add the onion. Cook until wilted then add the garlic. Stir. Add the curry powder and flour. Stir. Add the tomato, chicken stock and bay leaf, stirring. Let simmer for 20 minutes. Pour the soup into the container of a food processor or electric blender. Blend as thoroughly as possible. Reheat and add the corn. Bring to a boil. Remove from the heat and stir in the yogurt. Serve sprinkled with chopped chives. ng. Lemon butter: 1/4 cup soft bu Melt the butter in a pot. Add onions and carrots and curry powder and cook over low heat, covered, until vegetables are tender, about 25 minutes; stir occasionally. Add the stock, parsley, chicken, and rice. Bring soup to a boil, reduce heat, and cover. Cook at a simmer for 25-30 minutes, or until chicken is done. Cool chicken in stock. Remove meat from the bones, and dice it. Reserve the meat. Pour the soup through a strainer and put the solids in a food processor bowl. Add 1 cup of the liquid and process until smooth. Reserve the rest of the liquid. Return pureed soup to the pot and add the half and half. Stir in additional cooking stock, about 4 cups, until soup reaches desired consistency. Add reserved diced chicken and defrosted peas and simmer for 15 minutes, or until peas are done. Season to taste, and serve. small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Add each ingredient in the order listed, blending constantly until all are well blended and the mixture is smooth. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Zucchini, Mushrooms, Cherry Tomatoes, Deli Meats, Chicken Drumettes oppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, 1/2 cup water, 1 (8 oz) Combine oil, ground beef and onion in frying pan. Brown, stirring frequently to break up. Sprinkle with salt, pepper and sage. Stir in flour until well mixed with meat mixture. Add milk all at once. Stir as it boils and thickens. Stir in curry powder. Add more liquid if needed, especially when reheating. Ready to eat or put in casserole. Cover. Bake in 350 F oven for 20 minutes. Serve with rice or oodles of noodles. 11260 Unsalted Butter 6.00T From "Gourmet Vegetarian Feasts" by Martha Rose Shulman OR 1/2 teaspoon grated fresh ginger Freshly ground black pepper, to taste 1. Heat vegetable or peanut oil in heavy bottomed saucepan or soup pot and add onion, garlic and spices and saute gently until onion is tender, adding more oil if necessary 2. Add lentils and water, bring to boil, add salt, cover, reduce heat, and simmer 1 hour or until tender. Add more liquid if necessary. Remove from heat and drain. Preheat oven to 400F. Puree lentils in blender or food processor with remaining ingredients. Adjust seasonings and pour into a buttered pate terrine or casserole. Cover and bake for 50 to 60 minutes. Cool and refrigerate, or serve warm. This can be frozen. Makes 6 servings. 0.25c d 11261 Cloves Garlic Peeled/Crushed 3.00ea e 11261 Salt & Pepper To Taste Rinse lentils and drain. In a Dutch oven combine lentils, water, carrots, onoins, celery, garlic, curry powder, ginger (or use 1/4 t ground ginger), and salt. Bring to boiling; reduce heat. Cover and simmer for 30 minutes or till lentils are tender. In a medium mixing bowl stir together yogurt, tomato, and parsley, if desired. Serve with lentil mixture. ********************************************************** Per serving: 242 calories, 16 g protein, 43 g carbohydrates, 2 g fat, 4 mg cholesterol, 446 mg sodium, 811 mg potassium. Add crunch to the meal with toasted pita bread wedges. 11262 Fresh Ground Pepper(2 Taste) 1.00x e 11262 Cloves Garlic * 30.00ea f 11262 Fresh parsley, Chopped 1.00x g 11262 Ju New potatoes are small potatoes that have been harvested early. These. Prepare and cook potatoes as directed. While potatoes are cooking, heat remaining ingredients until hot (do not boil). Toss with potatoes. 4 SERVINGS; 220 CALORIES PER SERVING. Note: You can keep the potato skins neat-looking if you peel away a narrow band from around the middle of each potato before cooking. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine spices and mix with peanuts. Spread on cookie sheet and roast at 350 F for 5 minutes. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis sauce, Onion 0.00 Butter sauce, or Sour cream 0.00 Sauce Instructions: Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes. Place butter on preheated skillet to melt. Spread even Drain pear halves and reserve 1/3 cup of the liquid. Place pear halves in shallow, 1 1/2-quart, heat-resistant, non-metallic baking dish. In a small, heat-resistant, non-metallic bowl, melt butter or margarine in Microwave Oven 30 seconds. Stir in reserved pear liquid, brown sugar and curry powder to taste. Spread curry mixture over pears and heat, uncovered, in Microwave Oven 5 minutes or until heated through. Serve warm with dollops of sour cream, if desired. Serves 4 to 5 From _The New Deluxe Sharp Microwave Oven Cookbook_ 000009 123 Celery, sliced 4.00 000010 123 Onions, medium, sliced thin 3.00 000011 124 Garlic, peeled & minced 1.00c 000001 124 Onion, chopped Combine ginger, green chilies & coconut in blender with 1/3 cup of water till smooth. Add garam masala & pulse for a few seconds. Set aside. Heat ghee. Whe hot, add mustard & cumin seeds & fry for a few seconds. Stir in the asafetida & almost immediately put in the potatoes. Stir fry for 5 minutes Then pour in the mixture from the blender. Add the turmeric, coriander, eggplant, salt & half the fresh coriander. Mix very gently so as not to break the vegetables. Reduce heat & fry very gently until the liquid has evaporated. Mix in lemon juice & remaining coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" 0.00 000007 125 Salami, casing removed 8.00 000001 125 Pepper, pickled, mild, sm 8.00 000002 Melt the butter in a saucepan and add the shallots and garlic. Cook briefly, stirring, and add the bay leaf. Sprinkle with curry powder. Add the rice and thin carrot strips, stirring. Add the broth and cover. Bring to a boil and let simmer for 17 minutes. , cherry, washed & 16.00 000005 125 Drained 0.00 000006 Heat 1 tablespoon of the margarine in 10-inch skillet over medium-high heat until melted. Cook scallops in margarine 4 to 5 minutes, stirring frequently, until scallops are white. Remove from skillet; drain skillet. He remaining 2 tablespoons margarine in same skillet. Cook onions, curry powder and salt over medium heat, stirring constantly, until bubbly; remove from heat. Stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato and scallops. Heat about 3 minutes, stirring occasionally. Serve over rice. 6 SERVINGS; 230 CALORIES PER SERVING. Serves :8 KeyWords :Cajun Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put all ingredients in a small pot & simmer. Stir constantly. Cook for 5 or 6 minutes or till mixture thickens. Remove from heat, cover & let sit for a while. Store left overs in fridge. Makes 2 cups. Serve on mashed potatoes, biscuits, pasta or vegetables. 3.00 T Minced jalapeno (see note) 2.00 ea Bay leaves 5.50 t Ground cayenne pepper 1.50 t White pepper 1.00 t Ground black pepper 1.50 t Minc The subtle flavor of the curry compliments the fresh flavor of the shrimp very well in this quick and easy recipe. Heat a large skillet and add the oil, garlic and shrimp. Saute for 1 minute. Add all the other ingredients and cook for 2 minutes. Serve with steamed jasmine rice. ckled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, Filling: In a small mixing bowl stir together yogurt, cocnut, peanuts, chutney, curry powder, and gingerroot or ginger. Gently stir in shrimp. Unfold phyllo dough. Place one sheet of phyllo dough on a waxed-paper-lined cutting board. Cover remaining sheets with a damp paper towel or cloth. Keep covered to prevent drying. Generously brush with some of the margarine or butter. Top with another sheet of phyllo, then brush with more of the margarine or butter. Repeat with a third sheet of phyllo and margarine or butter. Using a sharp knife, cut the stack of buttered phyllo sheets into twelve 4-inch squares. Place about 2 teaspoons of the filling in the center of each square. For each bundle, bring the 4 corners together; 1 pinch and twist slightly. Repeat with the remaining phyllo dough, margarine or butter, and filling to make 24 bundles total. Arrange bundles on an ungreased parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. Serve immediately. Makes 24 bundles. To freeze: Prepare phyllo bundles as directed, except do not bake. Freeze the unbaked bundles on a baking sheet. Transfer to a storage container; seal, label, and place in the freezer. To serve, place frozen bundles on a parchment- or foil-lined baking sheet. Bake, uncovered, in a 375 degree F oven for 18 to 20 minutes or till golden. jun means "it's hot and 'hurts like a sticker in your tongue. '" If you want Heat oil & saute garlic for 1 minute. Add carrot, barley, bay leaf & 2 1/2 c stock. Bring to a boil, cover & simmer for 15 minutes. Puree half the chick peas & add to the pot with the spinach, zucchini & seasonings. Simmer covered for another 10 minutes. Add the rest of the chick peas, the remaining stock & lemon juice. Simmer gently for another 15 minutes until the barley is tender. Adapted from Nava Atlas, "Vegetariana" 0.50 Cook noodles according to package directions; drain and rinse with cold wat until completely cool. In large bowl, blend sweet, spicky French dressing, mayonnaise and curry powder; stir in pork, cucumber, carrot and green onion Add noodles and toss well; chill. [1-2] g 16701 Non dairy coffee creamer 0.67c a 16701 Instant coffee granules 0.33c GARNISH: finely chopped almonds or walnuts, optional. In a bowl, combine ingredients, stirring well. Spoon into serving bowl. If possible allow to set for 30 minutes at room temperature before serving. Garnish. Makes 1 cup. Serve with fresh vegetables or pita crisps. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "The flavors of traditional curry spices are accentuated and subtly blended by sauteing them in butter before mixing with the other ingredients. The result is an exotic cracker that makes superb buffet fare. Turmeric lends a brilliant, beautiful yellow color. These fire crackers are good with a mild, yogurt-based dip. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Melt the butter over medium heat in a small frying pan. Add the onion, garlic, and ginger (if using fresh ginger) and saute until the onion is translucent. Add the cumin, corinder, turmeric, and cayenne (and, if using it, the ground dried ginger) and stir well over medium heat for about 1 minute. In a large bowl or in the food processor, stir together the flour and salt. Add the spice mixture and blend very well until the mixture resembles coarse meal and is a bright yellow color. Slowly add the water and blend until the dough will hold together in a cohesive ball. Divide into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into 2-inch squares or other shapes. Prick each one 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, until crisp. Cool on a rack. Yield: 85-9 5. VARIATIONS: If necessary, substitute 2 Tablespoons "curry powder," for the cumin, turmeric, coriander, and cayenne. Curry powder is simply a commercial blend of various spices. For a spicier cracker, increase the amount of cumin, corinader, and turmeric to 2 teaspoons each. And for a more fiery cracker, increase the amount of cayenne. 20873 --------- 0.00 MMMMM --------- 000001 20873 Durum semolina 1.00 000002 20873 Amaranth flour 0.25c 000003 20873 Cornmeal Place cleaned mussels in a saucepan with water, cider, thyme and garlic. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Discard any mussels which remain closed. Cool mussels in liquid. Drain off cooled liquid, strain through a fine sieve and reserve. Discard thyme. Remove a half shell from each mussel and arrange mussels on 4 serving plates. Melt butter in a saucepan. Add shallots and celery and cook gently 5 minutes. Add Curry Powder and flour and cook 1 minute. Stir in 1 cup of reserved liquid. Bring to a boil, stirring constantly. Cover and cook gently 10 minutes, stirring frequently. Cool. Stir in half-and-half and mayonnaise and mix well. Spoon sauce over mussels and garnish with dill sprigs, if desired. Serve with bread. b 000010 20873 To 2 water, if and as 1.00tb 000011 20873 Neede Cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED tomatoes and the remaining ingredients except the peanuts, breaking up the tomatoes when you add them. TO COOK THE DUTCH OVEN: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 to 45 minutes. (A small amount of water can be added if necessary. ) Garnish with the chopped peanuts just before serving. TO COOK IN THE OVEN: Turn the mixture into an ungreased 3-quart casserole. Cover and bake at 350 degrees F. , stirring occasionally, until the rice is tender, about 45 to 55 minutes. Garnish with the chopped peanuts just before serving. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 8.00 Green Thai Chili Peppers 6.00 Cloves Garlic 2.00 tb Shrimp Paste 0.25 c Fish Sauce (Nam Pla) 0.33 c Lime Juice 3.00 tb Palm Sugar 10.00 Whole Large Dried Shrimp 0.00 -Or Prawns, Rinsed In Warm 0.00 -Water 0.00 --------- VEGETABLES --------- 0.00 Snake Beans Or Long String 0.00 -Beans 0.00 Mix all ingredients together and serve with fresh vegetables. Let stand in refrigerator for 1 hour before serving; tastes better chilled. 0.00 Sugar Peas/Snow Peas 0.00 --------- VEGETABLES --------- Instructions: Place the chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and suga Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower Serve as a dip for the raw or steamed vegetables. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. Put the cucumbers in a bowl, add the salt and water, and let stand for 5 hours. Drain and rinse the cucumbers well. Combine the remaining ingredients and bring to a boil. Add the cucumbers and heat just to the boiling point. Pack into hot jars and seal. Makes 3 pints. 540 Chicken wings 2.00lb 540 Heads fresh garlic;separated Crisp little bite sized pastried filled with an exotic curry meat stuffing, caled "Samosas" in India. fat for deep fat frying Make pastry using your favorite recipe or package mix. Roll thin. Cut out circles using a round cookie cutter 3 inches in diameter. Mix together remaining ingredients. Place 1 heaping teaspoon of the mixture on each circle of dough. Fold over to make a semicircle; thoroughly seal edges by pressing with the tines of a fork. Fry in deep fat, 375 F, 4 minutes or until golden brown. You may make these ahead of time and heat in oven when ready to serve. Makes about 3 dozen. 40 Italian style bread crumbs 1.00c 540 Black pepper 1.00ts 541 Zucchini 0.00 541 Green Heat wok. Add 2 tablespoons vegetable oil, add ginger and garlic. Put in meats, cook for 1 minute. Add chunks of onions, cook another minute, add water. Bring to a boil and add curry powder. Mix thoroughly, add salt, pepper, and sugar, season to your taste. thicken sauce with corn starch, add shredded green onions. Remove from wok. Serve very hot on top of Chow Mein or Fried Rice. Garnish with diced green onions. 54 BRING 3 QUARTS of salted water to a boil. Add noodles; stir to separate strands. Bring water to a second boil and cook 30 seconds longer. Pour noodles into a colander. Rinse thoroughly with running cold water. Drain. Shake off excess water. Distribute among 4 small soup bowls. In a saucepan, heat the oil and add the garlic; gently saute until lightly brown. Add the Simple Red Curry Paste. Lightly saute for a minute. Increase to medium-high heat and add the thick coconut cream; stir continuously until the cream reduces and becomes oil. Add chicken; saute lightly and break up the lumps. Add medium coconut milk, chicken stock, curry powder, turmeric, fish sauce and sugar. Simmer for 5 minutes. Add the cabbage and cook 30 seconds longer. Just before serving add lemon juice. Pour the soup over the noodles. Top with green onions. Serve hot with a squeeze of lemon juice. ay seeds 0.50ts 278 MIX ALL THE PASTRY INGREDIENTS together in a bowl or food processor until well mixed. Roll the pastry into a ball, wrap it with plastic wrap, and refrigerate for at least 30 minutes. Preheat the oven to 375F. Roll out the pastry to about 1/8-inch thick and press into 6 small 3-inch tartlet molds. Place a sheet of foil over the sides and surface of the pastry and pour enough dried beans on the foil to weight it down. Bake for about 10-to-12 minutes or until the dough is lightly browned. In a saucepan, boil together the water and sugar for 5 minutes to make a light syrup. Let the syrup cool thoroughly and combine it with the eggs. Pour an equal amount of custard into each pastry shell. Reduce the oven heat to 325F and bake for 15 minutes or until the custard just sets. illa custard sauce 2.00ts 2786 Whipped cream 0.00 Cut string beans in small pieces. Fry the bacon until crisp and brown, add the other ingredients and simmer for 1 hour. Add the hot water and continue cooking 2 hours longer, adding more water if necessary. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until bl * Select Packages of Jell-O in complimentary colors and flavors. CRUST: Preheat oven to 375 degrees F. Combine vanilla wafer crumbs, sugar, and pecans. Cut in butter. Press into 9 X 13-inch pan. Bake 8 to 10 minutes. FILLING: In separate greased 8-inch square pans, make each of the 3 flavors of Jell-O according to the directions on the package. When set, cut into 1/2-inch cubes. Dissolve lemon Jell-O in hot pineapple juice, then add 1/2 c cold water. Place in refrigerator until it starts to set. Whip cream. Fold crushed pineapple into whipped cream, then add semi-set lemon Jell-O. Fold in the Jell-O cubes and pour into crust. Chill about 1 hour before serving. sides of the pan. Butter the bottom and sides. In the top of a double boiler set over hot, not simmering, water, melt the chocolate, butter and brewed coffee, stirring frequently until smooth. Remove the pan from heat. Cool the mixture, stirring it occasionally for 10 minutes. In a large bowl, using a hand held electric mixer Cream shortening; add sugar, blend well, add eggs, beat until smooth. Add all dry ingridients mixed together, stir in mincemeat last. Drop by teaspoon full on greased cookiesheet, about 2 inches apart, they will spread out. Bake at 400 degrees F for 12 minutes, or untill lightly brown. They keep well too. he walnuts. Do not overbeat the mixture. Transfer the batter to the prepared pan. Bake for 28 - 30 minutes, or until foggies are just set around the edges. they will remain moist in the ce Place beef bones, onion, carrots, garlic and bay leaf in roasting pan. Top with short ribs; sprinkle with thyme and paprika. Roast, uncovered, in 450* oven for 20-30 minutes or until meat is brown. Transfer meat and vegetables into large kettle. Using a small amount of water, scrape browned meat bits from roasting pan into kettle. Add water, cabbage, tomatoes, salt and Tabasco. Bring to boil. Cover; simmer 1 1/2 hours. Skim off fat. Add parsley, lemon juice, sugar and sauerkraut. Cook, uncovered, for 1 hour. Remove bones and short ribs from kettle. Cool slightly; remove meat from bones. Cut meat into cubes; return to kettle. Cook 5 minutes longer. (From a Texas cook now unknown) Lemon juice 1.00 c Brown sugar - packed 0.50 c Raisins - golden 1.00 tb Ginger - fresh, minced 2.00 Clove galirc - minced 0.50 ts Salt 0.50 ts Cinnamon - ground Instructions: In a large saucepan, co These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. n into refrigerator or freezer containers. Cover and chill. Brown cut up pieces of meat. Season with chili powder,salt and black pepper. Add chopped vegetables and V - 8 vegetable juice. Add ketchup and Worcestershire sauce to taste. Add water as needed. Cook until vegetables are tender and meat is done. ipe from the shallot package from "Frieda of California". Notes ********** RECIPE ENDS ******** eRUF1 _F{9]8 Add ingredients to your bread machine in recommended order. In the Panasonic, add the dry ingredients first, then the liquids. If using Fleishmans yeast, increase amount! This will make a 1 lb. loaf. Grind or chop together the onion, garlic, and pepper in a food pro- cessor. Fry in a little vegetable oil until the onion is golden. Add to the corn in a bowl. Mix in the egg, salt and flour. Test a spoon- ful in the hot oil. Mixture should be thick enough NOT to separate when placed in the oil. Drop by spoonfuls into hot oil. Cook until light golden in color, turning to cook both sides. Drain on paper towels. Serve immediately. Calories per serving: 308 Number of Servings: 4 Fat grams per serving: 3 Approx. Cook Time: 0:20 Cholesterol per serving: Marks: Place ingredients in 2 quart blender. Fill with Ice. Blend until smooth. Pour into champagne flute and garnish with a cherry. Put water in a pan. Sprinkle gelatin on top; let stand at least 5 minutes. Beat egg yolks and sugar together until pale and fluffy. Add lime and lemon rind; mix to blend. Cook gelatin mixture over low heat until dissolved. Add egg yolk mixture; cook gently, stirring constantly, 3 to 5 minutes. Don't let mixture boil or it may curdle. Remove from heat; stir in rum, lemon and lime juices. Cool until just beginning to gel. This can be hastened by setting bowl on bed of ice. Stir occasionally to prevent jelly forming. Whisk cream in bowl until soft peaks form. Fold whipped cream and beaten egg whites into gelatin mixture. Pour into prepared dish. Chill. Decorate with whipped cream, violets, and lime slices. Garlic clove, crushed 1.50 ts Togarashi (see note) 1.00 tb Chopped white onion Instructions: If you decide to make only one sauce, this is generally the most popular says Julie Kataoka. Brown the Hamburger in the butter and add the onions and garlic. Stir in the tomato sauce, salt and pepper. Combine the sour cream, cheese and carrots. Add the combination to the noodles and mix. Alternate layers of the meat mixture and the noodle mixture in a 3-quart casserole, beginning and ending with the noodle mixture. Top with the cheddar cheese. Bake at 350 degrees F. for at least 45 minutes and serve hot. e: Togarashi is a Japanese seasoning made of crushed red pepper and other cond Servings: 1 Blend milk and cornstarch in saucepan; cook mixture over low heat, stirring constantly, until it simmers and thickens. Stir in parsley, worcestershire, cayenne and mustard. In nonstick baking dish, combine milk mixture with noodles, cottage cheese, yogurt, mushrooms, onion, salt and pepper. Sprinkle top with grated cheese and bread crumbs. Bake uncovered, in preheated 350 degree oven for 30 minutes. Cover and grill about 4 inches from medium coals 12 to 15 minutes, turning fi Beat eggs; add all other ingredients, including strawberries. Pour into ice cream freezer and freeze as usual. FRUIT STUFFINGMix all ingredients until liquid is absorbed. Notes ********** RECIPE ENDS ******** 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010244 0000010244 0000010244 0000010244 0000010244 0000010245 Put all the ingredients into pan in the order listed, select 'whole wheat' and push 'start' 0000010245 0000010245 0000010245 0000010245 0000010245 0000010246 0000010246 0000010246 0000010246 0000010246 0000010246 0000010246 0000010246 0000010246 0000010246 0000010247 0000010247 0000010247 0000010247 0000010248 0000010248 0000010248 Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. 0000010248 0000010249 0000010249 0000010249 0000010249 0000010249 0000010249 0000010249 0000010249 0000010249 0000010249 0000010250 0000010250 0000010250 0000010250 0000010250 0000010251 0000010251 0000010251 0000010251 0000010251 0000010251 Put all the ingredients into pan in the order listed, select, "Whole Wheat" and push "Start. " 0000010252 0000010252 0000010252 0000010252 0000010252 0000010252 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010255 0000010255 0000010255 0000010255 0000010255 0000010255 0000010255 Set machines browning control to light. Put all ingredients into pan in the order listed, select "Oat/French" and push "Start. " KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put all the ingredients into pan in the order listed, set browning control to light, select "Oat/French" and push "Start. " Vegetable oil 0.00 -(preferably safflower) 0.25 c Sesame oil Instructions: Mix shredded chicken with this and some minced scallions, sliced water chestnuts and toasted sesame seeds, and you have an instant Sesame Chicken Salad. WHISK THE YOLK, lemon juice and soy sauce tog Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "start. " Once you obtain a thick, emulsified mixture, you may begin adding the oil more quickly, by spoonfuls. Continue whisking until all the vegetable and sesame oil is incorporated. (This may also be prepared in a food processor or ble Set machine's browning control to light. Put all the ingredents into pan in the order listed, select "Oat/French" and push "start. " Notes ********** RECIPE ENDS ******** g 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms an Set browning control to light. Put all the ingredients into pan in the order listed, select "whole wheat" and push "start" he pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Set Breadmaker's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "Start. " um heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar Set browning control to light. Put all ingredients into pan in order listed, select "Oat/French" and push "Start. " ** RECIPE ENDS ******** Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. CMONTH DELETED EMPTY FCOUNT FIELDNAME Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "Start. " rds :Vegetarian Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. " Sliced onions 1.33 oz Tofu scrambler 4.00 c Water 1.00 tb Chopped fresh basil leaves 1.00 tb Chopped fresh sage leaves Instructions: Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sag Put all the ingredients into pan in the order listed, select "whole wheat" and push "start". immer gently for 30 minutes, till gravy has thickened. Notes ********** RECIPE ENDS ******** Roll dough on a floured counter top until it's approximately a 9 x 13 rectangle. Sprinkle black raspberries onto dough and spread out to about 1 1/ Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "start. " Lay them in a 9 x 13 pan as close together as you can get them. Sprinkle the remaining fruit over the top of the dumplings then top with syrup. Bake in a 375F. oven for 35-40 minutes. Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. " e some honey over apples before rolling up and cutting. Marilyn King 1986 Honey Recipes. Indiana State Beekeeper's Association MM Format by John Hartman Indianapolis, IN Notes ********** RECIPE ENDS ******** Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. M->_tempval &_array[x] Set browning control to light. Put all ingredients into pan in the order listed, select "Oat/French" and push "Start. _BUFFER _MTYPE _HANDLE _TEMPVAL FCREATE FWRITE VAR2STRING FCLOSE SAVEARR1 SAVEARRAY SEEKER1 SEEKER1 SEEKER C_ETEXT ENDCODE _SYMSTART SYMSTART SYMBOLS SYMBOLS _SYMEND SYMEND _FAR Set breadmaker's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "Start. __ltable __PLANKTON _VSTD INDEXORD SUMMER87 CLIPPER^ Put all the ingredients into pan in the order listed, select "whole wheat" and push "start. " Serves :1 KeyWords :Sauce/condm Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put all the ingredients into pan in the order listed. Select either the "white" or "oat/French" bread setting, turn the brown control on the side all the way up to the darkest setting and push start. Use "regular" cycle instead of "Turbo. " At 2,500-foot altitude, remove 2 tbs. bread flour and substitute it with 2 tbs. Gluten. Add salt to taste. Chill. Put all ingredients into pan in the order listed, select "whole wheat" and push "start" RECIPE ENDS ******** d butter 0.50 c Sugar 3.00 tb Water 3.00 Egg whites 0.25 ts Cream of tartar 1.25 c Whipping cream, chilled 1.00 ts Vanilla extract 0.00 --------- CHOCOLATE SAUCE --------- 0.00 --------- MOUSSE --------- Instructions: SAUCE: Combine whipping cream, sugar, unsweetened c Set machine's browning control to light. Put all the ingredients into pan in the order listed, select "Oat/French" and push "Start. " tantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cook sausage over medium heat until well browned; drain. Stir in the onions and also brown. When completed, open can of rolls and stretch the dough until thin without splitting or tearing. In the wide part of the dough, add the sausage and onion mixture, put cheese on top of that. Then roll the dough as you would a regular cresent roll. Make sure you pinch all the open areas closed. Bake in preheated oven at 375F for 10 to 12 minutes. wl from over water and cool mixture slightly. Sift flour and salt into a mixing bowl. Add milk and butter/ margarine and mix with a wooden spoon for 1-2 minutes or with an electric mixer for 1/2 - 1 minute. Knead dough lightly into a round [flattened ball] and place in a greased and floured 18cm (7inch) sandwich cake tin. Bake in a hot oven at 220C (425F) for 25-30 minutes. Cool on a wire cooling tray. Serve sliced, spread with butter and jam, if desired. ff peaks form and whites are cool, about 5 minutes. In a large 3-quart saucepan, melt butter and blend in flour. Remove from heat and stir in boiling water, a little at a time. Bring to a rolling boil. Add bouillon cubes and stir to dissove. Add crumbled Danish Blue Cheese, stirring as cheese is added to dissolve. Return to boiling and boil 10 minutes. (This is necessary to develop flavour). Reduce heat and add the half and half, stirring constantly. Heat just to boiling and serve hot, adding a spoonful of the topping to each serving. with Cut lettuce, dandelion, onions, pepper and cheese into small pieces. Add salt and black pepper. Mix well. Add the olive oil and vinegar. Mix thoroughly, then add the tomatoes cut in quarters, and the eggs. Mix lightly so tomatoes and eggs will not be mashed or broken. plastic wrap from top of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crossw Wash, drain, and cut up tender dandelion leaves. Brown bacon; remove drippings and crumble Combine sugar and flour. Add egg, salt, vinegar, and water and mix until smooth. Pour into bacon drippings and heat, stirring constantly until mixture thickins. Pour warm dressing over dandelion. add crumbled bacon and hard boild eggs. Toss lightly and serve immediatly. Variation - Q)Jf)P Add enough Mochi-flour to make a stiff dough for dango, roll into small marble sized balls and make a slight impression on each side, by pinching. Drop balls into boiling dashi. Cut fish into small pieces. Grind Miso in surabachi. When dango (dumplings) rise to the top, add the fish and the miso. Add the gourmet powder and garnish with chopped green onions. Stir 2 cups milk, 1 cup canned cream corn with 1 cup water ground (yellow) cornmeal over med. heat to make a mush. Add 3 well beaten eggs, removing from heat at once. Beat well and add 1 TB baking powder, 1 tsp. salt, 2 TB butter (melted). Beat 3 minutes; pour into greased 2-qt. casserole. Bake 6- 8. Spread crescent roll dough onto a greased cookie sheet, lengthwise. Combine cream cheese, egg, flour, sugar and vanilla; beat until fluffy. Spread over dough. Reserve a few of the nuts to sprinkle on top. Sprinkle combined nuts, sugar and cinnamon over cheese mixture. Fold ends of dough into center over filling. Sprinkle a few nuts on top. Bake in preheated 350 degree oven for 1/2 hour until brown. Cool. Sprinkle with powdered sugar, if desired. Grind oats in blender or food chopper until crumbly. Measure all ingredients into large bowl. Mix together well to form stiff dough. Let rest 20 minutes. Divide into 4 equal ball shape pieces. Roll on lightly floured surface as thin as possible. Fry on hot greased skillet 350F turning to cook other side. When brown spots appear, it is ready. (May be rolled and cooked in the oven at 350F like crackers about 9 min. ) Serve hot or cold buttered with choice of jams or honey. Yield 4 sheets When making Danish pastry it is important to keep the dough very cold. In shaping small pastries, it is sometimes necessary to re-chill partially shaped dough until it is firm enough for the job to be completed. When you first make the pastry, be careful to follow all the rules. Don't make it in the summertime unless your kitchen is air conditioned. After you gain experience you may attempt short cuts such as rolling out and folding the dough twice in succession without re-chilling. Another way of shortening the process is by placing the dough in the freezer between rollings. Usually 10 minutes in the freezer is suffiecient. When you use this short cut, be careful not to freeze the dough solid. The shaped pastries can also be chilled in the freezer. They can even be baked frozen if extra baking time is allowed. Any unbaked yeast pastries, however, should never be kept frozen for more than a week or so; and it is preferable to bake anish pastry within a day or two after it has been shaped. Place 4 cups flour in large bowl. Reserve remaining flour for rolling. Make a well in center of bowl. If dry yeast is used, see directions on package. If fresh yeast is used, cream it with sugar and salt to make a syrup. Add egg yolks or whole eggs, grated orange rind, ground cardamom seeds, and vanilla. Pour yeast mixture into well. Add one cup milk and 1/4 cup butter cut into pieces. Mix with finger tips, adding more milk if necessary to make a medium-soft dough. Knead dough in bowl for 5 minutes, or until it is smooth but not elastic. Flour it and let rest in refrigerator for 30 minutes. While dough is resting, form remaining butter into a flattened brick. Using some of the reserved flour on wax paper or pastry cloth, roll out butter into a square about 1/3 inch thick. Use plenty of flour under and on top of butter to keep it from sticking. Loosen it frequently as you rol. Cut the square in 2 pieces. Place in refrigerator between sheets of wax paper. Roll out dough on well-floured cloth to make a rectangle 3 times longer than wide and about 1/3 inch thick. Brush excess flour from dough. Place a piece of butter in center. Fold one end of dough over butter. Place remaining butter on top. Fold second end over the butter. Press edges together. Turn dough, changing its position so that the short ends are parallel with the edge of table nearest you. Roll out on well-floured cloth, using a firm, even motion to spread butter together with dough. Try to work quickly, but check frequently underneat the dough to be sure it isn't sticking. Roll out a rectangele 3 times longer than wide, about 1/3 inch thick. rush excess flour from surface. Fold both ends of dough to meet in center. Press edges together, then fold in half as if closing a book, which will make 4 layers of dough. Flour dough. Place on a cooky sheet. Cover with aluminum foil. Refrigerate for 1/2 hour. Repeat rolling and folding dough 3 more times, chilling it 20 minutes between rollings. Be sure to change position of dough each time so that the short ends of dough are parallel with the edge of the table nearest you when you start rolling. After the final folding, chill dough at least 3 hours before shaping and baking. * and drained ** in one piece *** use white parts of leeks only, cleaned and washed **** cook and drain sausage links large kettle with 6 cups water. Cook slowly, covered, 1 1/2 hours, until tender. Put bacon, carrots, celery root, leeks, onions, thyme, salt, and pepper in another kettle. Cover with water. Cook slowly, covered, 40 minutes until vegetables and bacon are tender. Take out bacon; slice and keep warm. Remove vegetables and add to cooked split peas with as much as the broth in which the vegetables were cooked as desired to thin the soup. Reheat, if necessary. Ladle soup, including vegetables, into wide soup plates and serve sliced bacon and the cooked sausage links separately on a platter. Serve with dark bread, mustard, and beer. Serves 6 to 8. shortening Mix all ingredients together. Roll into 1 inch balls and roll in powdered sugar. Place about 2 inch apart on greased cookie sheet. Bake at 350 degrees for 13 minutes. Melt butter; stir in cocoa until smooth; cool. Whip cream in chilled steel or glass bowl until stiff; set aside. In a large bowl, beat egg yolks with 1/2 c 10x sugar until light and fluffy. Mix in cognac and coffee. Set aside. Beat the egg whites until foamy. Gradually add remaining 10x sugar and beat until stiff peaks form. Gently fold cocoa mixture (#1) into egg yolk mix (#3). *Gently* fold in egg whites (#4). *Gently* fold in whipped cream (#2). Spoon into serving bowl. Cover and chill overnight. Remove from 'fridge' about 30 minutes before serving. IN HEAVY SAUCEPAN, OVER LOW HEAT, MELT CHIPS WITH SWEETENED CONDENSED MILK AND SALT. REMOVE FROM HEAT; STIR IN WALNUTS AND VANILLA. SPREAD EVENLY INTO WAX PAPER-LINED 8 OR 9-INCH SQUARE PAN. CHILL 2 HOURS OR UNTIL FIRM. TURN FUDGE ONTO CUTTING BOARD; PEEL OFF PAPER AND CUT INTO SQUARES. STORE LOOSELY COVERED AT ROOM TEMPERATURE. Combine flour, bran, sugar, salt and soda and mix well. Combine buttermilk, egg, molasses and butter and add all at once to dry ingredients. Stir just enough to moisten flour mixture. Fill greased muffin cups 2/3 full and bake at 350F 20 to 25 minutes. A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar. In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 minutes, add a tablespoon of oil. ) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fragrant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. Bring water to boil. Add konbu and shaved Katsubushi. Turn off heat and let stand for 10 minutes. Strain. \A*f; SVWUQ Preheat oven to 350 deg F. Blend butter and sugar, then beat in egg. Stir in apples, dates, and nuts. In a separate bowl, combine flour, baking powder and baking soda. Gradually stir into apple mixture. Spread in a greased 9"x9" pan and bake 30 minutes. Z]_^[ The dates give a special flavor to this easy to make dessert. Preheat oven to 325. In a bowl, beat eggs until light. Add sugar and shortening; blend well. Sift flour and baking powder together and blend well. Stir in dates, nuts and vanilla. Blend well. Pour into greased 8 x 8-inch pan. Bake for 25 minutes. Cool on wire rack. Cut in small squares or oblongs. Roll in confectioners sugar. Store in covered container. Yield: 18-2 4. Lois Boudreau, St. Louis, MO Randy Shearer Add soda and boiling water to dates. Let stand and cool. Then mix with remaining ingredients. Bake in moderate oven 1 hour. Bake in long loaf bread pan. Note: No exact temperatur give. Moderate oven is 350 - 400 F. Preheat oven to 325 degrees. Grease an 8 inch square pan. Beat eggs until foamy. Beat in sugar and vanilla. Combine flour, baking powder, and salt. Stir into egg mixture. Mix in dates and nuts. Bake 25-30 minutes, until top has a dull crust. Cut into 2 inch squares. Cool in pan. If desired, dip in powdered sugar. Dissolve soda in boing water. Pour over cup of diced dates. Add butter and sugar, creamed. Add some flour, eggs beaten, then salt and balance of flour with nuts. Bake 35 to 40 minutes at 375 F. Mix flour, cream tartar and soda. Combine remaining ingredients, mix. Let stand over night. Slice and bake in morning. Note: No time or temperature given. Assume a 375 F. oven. 1) Combine dates and walnuts. 2) Place 1 TEASpoon of mixture on one corner of Won Ton wrapper 3) Wrap as for coconut candy won ton and fry in deep hot oil until golden brown. 4) An american version is to roll date'filled Won ton while hot in powdered sugar. 5) A delicious Won Ton wrapper may be made by mixing together 1 pound of cooked mashed sweet potatoes, cooled, and 1 cup of flour. 6) Work into a stiff dough. Pinch off a piece of dough the size of a walnut and roll very thin. Beat eggs until thick and combine with honey. Sift the flour, baking powder and salt together and add to eggs and honey. Add dates and nuts. Combine all ingredients and pour only to 1/4-inch depth, into two 7x11 inch pans which have been greased and lined with wax paper. Bake in a moderate oven 350F for 40 minutes. Remove from pan and cool. Cut into 22 bars 1 inch wide or wrap the whole cake in waxed paper and store until ready to cut. Honey cookies can be kept 2 or 3 weeks and the flavor will improve. The bars may be rolled in confectioners' sugar or frosted. Prize winning recipe Beat egg whites until stiff and dry. Add remaining ingredients in order given. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in slow oven (325 F) until delicate brown. Cool before removing from pan. 24 servings. Estes, Laramie, WY. Combine dates, water & oil or shortening. Let cool. Combine the baking soda with the flour & mix well. Add the brown sugar, baking powder, vanilla, salt & nuts to the date mixture. Mix well. Gently fold in the flour & baking soda mixture. If too dry, add a little more water. Bake in greased muffin pans at 325F for 25 minutes, or until cooked through. Mix all together - put in greased cookie sheet which has edge. bake at 375 degrees for 20 minutes. Cut while warm. Makes about 4 dozen. Coat dates with a little flour before mixing in. Sift together flour, baking powder and nutmeg; set aside. Cream butter with maple syrup; add eggs, vanilla, and milk. Stir in flour mixture. Fold in dates and nuts. Pour mixture into lightly buttered 9" x 5" loaf pan. Bake at 325 degrees for 1 1/4 hours or until top splits or toothpick comes out clean. Makes 1 loaf KEY WORDS: baked goods, bread, breakfast, brunch, easy, entertain, gift, holiday, kids, lunch, make ahead } * Finely chopped pitted dates may be substituted to get Date Muffins. -------------------------------------------------------------------------- Mix cereal and milk. Let stand a few minutes until most of the milk is absorbed. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift flour, baking powder, salt and sugar into a medium-sized bowl. Stir to mix well. Add dates/raisins and nuts; toss to mix. Add egg and oil to soaked cereal and beat well with a fork. Pour into flour mixture and stir only until dry ingredients are moistened. Batter will be lumpy. Drop batter into prepared pans, filling each cup half to two-thirds full. Bake about 30 minutes, or until browned. Remove from pan and serve hot with butter and jelly or preserves. FILLING: Cook the dates in a medium saucepan with the water Sugar and lemon juice until mushy and spreadable. DOUGH: Cream butter, brown sugar and beaten egg. Sift together the flour, salt, and baking soda and add to the creamed butter mixture. Whizz in a food processor until smooth and the consitency of pastry, then wrap in greaseproof paper and chill in the refrigerator for 30 minutes to make the dough easier to roll out. Roll the dough until 1/4 inch thick. The dough should be a rectangle about 9 inches by 20 inches. Spread the filling mixture evenly on the dough. Roll the dough and filling into a 20 inch long log, wrap in greaseproof paper and refrigerate again for a few hours to make it easier to cut. Cut the log into 1/4 inch thick slices and bake on a greased tray at 350F for 8 - 10 minutes f+J1f+ Have dates at room temperature. Slice thin and break up in pan. Combine dates, water, peel & juices in saucepan. Blend well. Cook over low heat stirring occasionally, until thickened, about 10 min. Cool. Measure flour into large bowl. Add remaining ingredients except margarine. Stir well to blend. Cut in margarine until particles are the size of peas. Press with the back of a fork. Spread half crumb mixture in greased 8 x 8" pan. Press down. Spread cooled date filling evenly. Cover with remaining crumbs, pat lightly. Bake at 375F 25-30 minutes until golden. Cool in pan on rack. Cut into 18 bars. (Sugartwin version) 1 bar = 1 1/2 fruit, 1 fat, 97 cal. from High Fiber Cookbook - a bit crumbly but delicious. Bake in sheet 15 minutes, let cool. Cut into strips. Dust with pulverized sugar. Note: No temperature given. Assume a moderate 350 F. oven. Beat egg whites until light but not stiff. Fold in sugar. Continue beating until smooth. Add flavoring and salt. Fold in nuts and dates. Pour into well-oiled spring pan, lined with cookie crumbs. Bake in slow oven (350 F) until firm. 8 servings. The Household Searchlight In a large covered pot, simmer consomme, 1/2 can water, lemon, vinegar, cayenne, Worcestershire, celery, onion, green pepper, salt, Tabasco sauce and garlic for 1 1/2 hours. Melt the gelatin in 1/2 cup water in a saucepan. Shred pot roast and add to gelatin. Strain the stock through a colander, add the meat-gelatin mixture and pour into an 8x8 inch pan. Chill Before gelatin has completely set, mix meat through so it is evenly distributed. Chill thoroughly. Cut into squares and serve on a lettuce leaf with a dollop of mayonnaise. Note: This may also be served for luncheon or as a hot weather dinner with fresh fruit and rolls or French bread. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis u Rh|GD Phx;D Preheat oven according to brownie package directions. Bake according to directions, and let cool. When cool, prick holes in the tops of the brownies with a fork and pour the coffee liqueur into them. Let stand. Prepare the chocolate pudding according to directions. If you wish you can use the low calorie pudding mix (it tastes the same). Break the candy bars up into very small pieces with a food processor or a kitchen hammer. Break up half the brownies and place in the bottom of a large trifle dish or glass bowl. Cover with half the pudding, half the candy and then half the whipped topping. Repeat layers with remaining ingredients. Typists note: To cut the calories, you can use low calorie whipped top- ping, low calorie brownie mix, low calorie pudding and omit candy. Very very good and very very filling. Ph4GD Rh4GD soak tapioca in 2 cups cold water in refrigerator overnight. Drain and place in a large sauce pan with cream and 2 cups water. Bring to a boil, add sugar and vanilla slowly, stirring the whole time (it will get very thick very fast and lump if you don't) Beat eggs to a froth, add to pudding mixture. Simmer for 5 minutes (until eggs are set with the rest of the pudding) Chill overnight, warm each serving (microwave works best) and serve. This is a very rich pudding. Most people will not want very much, however they will savor each bite! If you do not chill the pudding overnight you are missing the chance to taste the best vanilla pudding you have ever allowed you pallet to enjoy. The vanilla called for in the recipe may be purchased through williams sonoma (direct or mail order) or may be replaced with any GOOD real vanilla extract such as found in many fine cooking stores. I have tried it with "american" vanilla extracts but keep returning to the madagascar. Place frozen rolls in bundt pan. Melt butter and pour over rolls. Mix pudding, brown sugar and nuts togehter. Sprinkle mixture over rolls. Cover pan with paper towel or waxed paper and let rise overnight. Bake 350F oven for 30 minutes. Mash avocados with lemon juice, salt and pepper until smooth. In separate bowl, mix sour cream with mayonnaise and taco seasoning mix. In loaf pan, layer beans, avocado mix, sour cream mix, onions, tomatoes and cheese. Just cut heart shapes from slices of fat free marble poundcake and fill with a cloudlike strawberry filling With a 3 inch heart shaped cookie cutter, or sharp knife, cut each poundcake slice into a heart. Place 1 strawberry in small bowl. With fork, mash well. Fold strawberry mash and red food coloring into whipped topping. Place a poundcake heart on 2 dessert plates. (if you like, place strawberry topping mixture into piping bag fitted with decorative tip. ) Chill 5 minutes. Pipe o spoon strawberry topping mixture onto each heart. Top with remaining hearts. Garnish with remaining strawberries. Makes 2 servings, 110 calories each. _^[YY] ^[YY] * if using powdered buttermilk we should omit the baking soda. Place all ingredients in bread pan, select Light Crust setting, and pres Start. Z]_^[ Line 2 greased jelly-roll pans, 15x10x1-inch each, with wax paper and butter and flour the paper, shaking off excess. In a large bowl with an electric mixer, beat the egg yolks. Add slowly 1-1/2 cups sugar, beating, and beat the mixture until it is thick and pale and forms a ribbon. Add the chocolate and combine the batter well. In another large bowl with clean beaters, beat the egg whites until they hold soft peaks. Add the remaining 1/4 cup sugar slowly, and beat until whites hold stiff peaks. Stir a fourth of the whites into the yolk mixture, fold in remaining whites gently but thoroughly, and pour the batter into the pans, spreading it evenly. Bake the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. Invert the cake layers onto the racks and remove the wax paper carefully. Buttercream: In a small heavy saucepan, dissolve sugar in 1/3 cup water over moderate heat, stirring. Bring mixture to a boil, and boil it until it registers240f on a candy thermometer. In a large bowl with an electric mixer, beat eggs until they are frothy. Add sugar syrup in a thin stream, beating, and beat the mixture until it is cool. Beat in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered, until it is firm enough to spread. Ganache: In a large heavy saucepan, bring cream just to a boil and remove from heat. Add chocolate and stir until it is smooth. Transfer mixture to a bowl and chill, covered, stirring occasionally, until it is cool and thickened. Do not let it solidify. Beat the mixture until it just forms soft peaks, but do not overbeat. Assembly: Force preserves through a fine sieve into a bowl. Transfer the cake layers to a work surface. Trim edges and halve each layer lengthwise. On a serving plate, arrange one layer, spread with a third of the preserves, and spread a third of the ganache over the preserves. Top with another layer and proceed with the preserves, ganache and cake in the same manner, ending with a cake layer on top. Spread the sides and top of the cake with a thin layer of buttercream an chill for 30 minutes. Spread on additional buttercream, leaving about 1/3 cup to make rosettes. With a pastry comb or tines of a fork, score the buttercream lengthwise. Draw the back of a knife crosswise across the scored buttercream at intervals. Transfer the remaining buttercream to a small pastry bag fitted with a decorative tip. Pipe rosettes on top of the torte along the long sides and intersperse the rosettes with chocolate coffee beans. Chill. Remove from refrigerator about 30 minutes before serving. a 1989 Gourmet Mag. favorite .u Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: E *DIRECTIONS* Melt 7 ounces semi-sweet chocolate, unsweetned chocolate, and butter in the top of a double boiler; set aside. In a mixing bowl, beat sugar and eggs together until lemon colored; mix in coffee and vanilla. Gradually add flour, baking powder, and salt; mix well. Stir in 4 ounces chopped semi-sweet chocolate and pecans. Bake at 350 degrees about 12 minutes until tops are shiny and cracked and cookies are soft to touch. Cool several minutes and remove to wire racks. Preheat oven to 375 degrees. Grease square baking dish, 8x8x2 inches. Brown ground beef, drain. Mix sour cream, mayonnaise, cheese and onion; reserve. Mix biscuit mix and water until soft dough forms. Pat inpan, pressing dought 1/2 inch up sides. Layer beef, tomato and green pepper in pan; spoon sour cream mixture over top. Sprinkle with paprika if desired. Bake until edges of dough are light brown, 25 to 30 minutes. P%;Q u PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil and add the sugar; stir until completely dissolved. Pour sugar water into the rice powder; stir until well mixed. Gather the dough into a ball and knead until smooth. Cut dough in half and roll each half into two 10-inch long rolls. Cut each roll into 10 pieces. Take one piece and roll into a ball. Flatten it and place a 1/2-inch round piece of sweet red paste into the center of dough. Fold over sides to enclose filling and roll into a ball. Repeat until all the balls are made. Wet your hands with water and roll one ball in your hands to moisten the ball. Dip the ball into a dish of sesame seeds until the entire surface is covered. Press lightly to help the seeds adhere. Add enough oil to a wok to a depth of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil, take a pair of chopsticks and squeeze the balls to help them expand and fill with air. The balls should triple in size, float to the top of the oil and turn golden brown. Remove and drain on paper towels. Makes about 20 balls. _^[YY] Cut 2 the cleaned squid body sacks into 1/2" wide rings. Rinse well under cold running water. In deep fryer heat oil to 37 5. In plastic bag combine flour, salt & pepper. Add a few squid rings at a time, shake until well coated. In a shallow bowl combine 2 eggs and 1 cup milk (beaten). Dip squid in liquid then in about 1-1/2 Cups Italian Bread Crumbs. Fry a few at a time about 45 seconds or until golden brown. Drain and keep warm. Serve with cocktail sauce or tartar sauce. NEW JERSEY SEAFOOD ADVISORY 3RWQf Cut tofu into 1" squares. Mix together sesame seeds, cornstarch & flour. Roll tofu in sesame mixture till well coated. Heat oil in skillet till hot. Fry squares till well browned. Drain on paper towels & set aside. Place the rest of the ingredients in a pot. Add just enough water to cover by 1/2". Bring to a boil then simmer for 20 minutes. Blend till smooth. Pour into a serving bowl. To serve, place toothpicks in tofu cubes. Arrange on a platter & serve warm with the sauce. Jack Santa Maria, "Chinese Vegetarian Cookery" _^[ Thoroughly dry fish fillets. Mix eggs, mustard, salt, white pepper, and red pepper well. Place fish in mixture and chill for 1 to 2 hours. Mix corn flour and corn meal. Remove fish from egg mixture and dust lightly with flour mixture, shaking off excess. Heat oil to 375 degrees F. Drop fish into oil and fry until fish floats and is light golden brown, 4 to 6 minutes. You can serve this dish hot or cold. We prefer the crab balls hot, when their exterior is crisp and the meat hot and moist. They also go better with the vinegar dip when hot. If you prefer to serve them cold or at room temperature, delete the dip, or substitute something like mustard and catsup. Preparation: If you're using food processor, crab and pork fat should be cold. Cut pork fat into cubes. Trim and cut scallion into 1" sections, including greens. Using steel blade, place water chestnuts and scallion in bowl; pulse/start to chop vegetables. Add crab meat and pork fat; pulse/start to mince. Add eggs, sherry, salt, corn- starch and minced ginger. Pulse/start 3 or 4 times to blend. Don't overdo it; you don't want a puree. Deep-frying: In wok or deep-fryer, heat oil until bubbles form around a bamboo chopstick held upright in oil. Using teaspoon, form small ball of crab mixture. Test cooking temperature; it should brown and cook through in about 5 minutes; adjust heat if necessary. Proceed with deep-frying about 6 balls at a time; avoid crowding them. Drain on bamboo strainer or towel. If you can't serve them immediately, refry briefly to crisp skin. Avoid overcooking. Vinegar dip: Mix ingredients in a shallow bowl; place on serving platter and surround with crab balls. For most even cooking, don't fry too many pieces of fish at the same. Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. If fish fillets are large, cut into 8 serving pieces. Mix flour, salt and pepper. Coat fish with flour mixture. Dip into eggs, then coat with bread crumbs. Fry a few pieces at a time about three minutes or until fish flakes easily with a fork and is deep golden brown. Drain on paper towels. 4 SERVINGS; 300 CALORIES PER SERVING. Heat oil (2 to 3 inches) in deep fryer Dutch oven to 325 degrees. Mix flour, salt and pepper. Coat oysters or clams with flour mixture. Dip into eggs, then coat with bread crumbs. Fry about 2 minutes or until brown; drain on paper towels. 4 SERVINGS; 320 CALORIES PER SERVING. Heat oil (2 to 3 inches) in deep fryer Dutch oven to 325 degrees. Mix flour, salt and pepper. Coat scallops with flour mixture. Dip into eggs, then coat with bread crumbs. Fry 3 to 4 minutes or until brown; drain on paper towels. 4 SERVINGS; 350 CALORIES PER SERVING. Peel shrimp, leaving tails intact. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Heat oil (2 to 3 inches) in deep fryer Dutch oven to 325 degrees. Mix flour, salt and pepper. Coat shrimp with flour mixture. Dip into eggs, then coat with bread crumbs. Fry about 2 minutes or until brown; drain on paper towels. 4 SERVINGS; 365 CALORIES PER SERVING. Devein the shrimp. Chop the shrimp very finely, almost into a paste. Mince the ginger and garlic; keep them separate. Peel the tough strings from the celery stock; slice it at angle into pieces about 1/4-inch thick. In a small bowl, combine the soy sauce, oyster sauce, vodka, chicken broth, and 1 tablespoon of the cornstarch. Reserve this mixture. In another mixing bowl, combine the shrimp with half of the minced ginger and half of the minced garlic; add the salt and the remaining tablespoon of cornstarch. Mix well, and with lightly moistened hands form this mixture into balls about 1-inch in diameter. Heat the oil to 350 degree F and deep-fry the shrimp balls 6 at a time. Drain the balls on paper towels and them keep warm. Put 1 tablespoon of the hot oil from the deep-fry pan in a wok and stir-fry the remaining ginger and garlic until it turns golden; add the celery and stir-fry quickly for about for about a half a minute. Add the reserved sauce mixture and stir until it thickens. On a plate, make a bed of lettuce leaves and arrange the shrimp balls on it, pour the sauce over the shrimp balls and serve hot. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Place the trout in a large pan and add the milk, salt and pepper. Turn the trout in the mixture. Remove the trout without patting it dry and dredge on all sides in flour seasoned with salt and pepper. Heat the oil for deep frying, about 325 degrees. Add the trout and fry until golden brown and cooked through, about 8 minutes. Remove the trout. Drain on absorbent toweling. Sprinkle with salt and serve with tartar sauce on the side and lemon wedges as garnish. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 197 5. Mix together prunes, apricots, brown sugar, coconut and almonds. Place about 2 teaspoons mixture in center of each wonton skin. Moisten edges with water. Fold each skin in half to form triangle. Press edges firmly to seal. Cover to prevent drying. Heat oil (1 to 1 1/2 inches) to 360F. Fry 3 to 4 wontons at a time, turning occasionally, until golden brown, about 1 minute on each side. Drain. Cool thoroughly and store in airtight container. Serve with ice cream or sherbet if desired. In a mortar pound the drained moong beans to form a paste. Add the other ingredients in turn, stirring well. Pluck a small piece of the paste and form into a ball the size of a walnut. Do not mould too tightly. Deep-fry the balls until golden brown, drain and serve with the thick sweet sauce below. THE SAUCE: Gently heat the three ingredients until the sugar dissolves. Allow to cool before serving. Shred the crab. Combine with mayonnaise, celery and onion. Cut top 1/3 off bun. Hollow out bun to form shell. Fill with 1/3 cup mixture. Replace top. 240 calories per serving W T$!RhL In a bowl mash with a fork the cottage cheese and grated cheese. Add the dill weed, salt and worcestershire sauce. Mix well. Dip raw vegetables and eat. Cream the butter and add the sugar gradually. Add the eggs one at a time, working well after adding each egg. Add the dissolved soda, then half of the flour, mixed and sifted with the cinnamon and salt. Then add the nut meats, fruit and remaining flour. Drop by spoonfuls, one inch apapr, on buttered tins. Bake at 350-F about 15 minutes. Other nuts may be substituted for the walnuts. In small mixing bowl, combine cream cheese, deviled ham, worcestershire sauce and cayenne pepper. Beat on medium speed until smooth. Stir in green and red peppers. Cover and refrigerate 1 hour or until ready to serve. Serve with crackers or vegetables. SVWUQ * Fruits should include the following: Canned apricot halves, drained, Seedless Green Grapes, Strawberries, Maraschino Cherries, Strips of Orange Peel, Curled, and Mint Leaves. --------------------------------------------------------------------------- In 1-qt measure or pitcher, combine ginger ale and lemon juice. Pour 2 C of the mixture into 1-qt ring mold; freeze. Arrange fruits, peel, and mint leaves in decorative pattern on top of frozen ring. Carefully pour remaining liquid over patterns and freeze. Makes 1 ice ring for punches. Stir with ice and strain into a cocktail glass. Garnish with a twist of lemon peel. In a mixing bowl, cream butter and sugar. Add eggs and vanilla; beat until fluffy. Combine flour, baking powder, salt and cocoa; add to creamed mixture. Stir in nuts if desired. Spread in a greased jelly roll pan. Bake at 350 for 15-18 minutes. Sprinkle marshmallows evenly over cake; return to oven for 2-3 minutes. Using a knife dipped in water, spread the melted marshmallows evenly over cake. Cool. For topping, combine chocolate chips, butter and peanut butter in a small saucepan. Cook over low heat, stirring constantly, until melted and well blended. Remove from heat, stir in cereal. Spread over bars. Chill. Yield: About 3 dozen. de Dishes Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place beans, whole onion and ham hock in saucepan. Add water to cover. Bring to boil, cover and simmer 1 1/2 hours, or until beans are tender. Remove onion and ham hock. Drain beans. Heat lard until very hot. Add to beans and mash with potato masher. Season to taste with salt. Set aside. To make nachos, cut tortillas in quarters and fry in deep hot lard until crisp. Drain and season lightly with salt. Arrange tortillas in single layer on large ovenproof platter. Sprinkle half each of Jack and cheddar cheeses over tortilla chips. Sprinkle chiles over cheeses. Top with dollops of refried beans and gently spread over mixture. (Reserve any extra beans for another use. ) Sprinkle with half of remaining cheeses. Top with tomatoes and cilantro, then with remaining cheeses. Bake at 375F until cheeses are melted and bubbly, about 15 minutes. Serve at once. Arrange a bed of lettuce leaves on a serving dish. Drain the zucchini, retaining the liquid & arrang Put mayonnaise, pepper and pimento into blender on low until smooth. Turn into bowl with rest of ingredients. Mix well. Chill. Serve with brown bread. Pour over the zucchini. Chill for 30 minutes before serving. Mary Norwak, "Salads" Notes ********** RECIPE ENDS ******** ***** RECIPE ENDS ******** Mince the garlic and onion. Mince the mint and cor Spray large stew pot with Pam. Saute garlic, onion, leek, zucchini, pepper, and mushrooms for 10 min, stirring frequently. Thaw spinach in microwave until soft, add to vegetables. Add remaining ingredients except blue cheese, bring to a boil, then reduce heat and simmer about 20 minutes. Add about 1 tb of crumbled blue cheese to each serving. Choice of vegetables can vary, depending on availability and personal preferences. icken, turning occasionally and brushing with the marinade, until cris Scald lard and sugar with water, cool and add 2 beaten eggs, 1 cake yeast dissolved in lukewarm water. Add enough flour to make a stiff dough. Let rise 5 or 6 hours. Punch down and put in icebox. Will keep for 10 days and you can make them as often as you need them. Top each serving with 2 grilled chicken thighs and granish with mint and/or coriander sprigs. Serve warm. Yield: 4 servings [ The Best of COOKS Magazine; 1987 ] Posted by Fred Peters. 1.00c Combine dry ingredients. Combine wet ingred. Mix together. Mixture will be quite watery. Pour into greased pan or dish (8" x 8", or something similar). Bake for 30 min. at 325 degrees, or until top is springy when gently touched. Serve hot in a bowl or dish. The center will be somewhat like custard, so you might not wish to eat it in your hand like you would a piece of bread. It may be served with honey, jam, or milk, or plain. Yuummmmy. allot, honey, mustard,tarragon and salt. Gradually Preheat oven to 400-degrees. In large mixing bowl mix sugar, nuts, oats, margarine and flour until crumbly. Reserve 1-1/2 cups. Press remainder into bottom of 9-inch square baking dish. Stir cinnamon into cherry filling. Spread over crust. sprinkle reserved crumbs over top, pressing lightly. Bake for 20 to 25 minutes or until lightly browned. Cool. Cut into squares. 2.00c 317 Raisins CRUST: Combine yeast, 1 c of the water and sugar. Add the mayonnaise, butter, the remaining water and mix thoroughly. Mix together the white flour and cornmeal, salt, dill, garlic powder and oregano. Add to yeast mixture and combine well. Set aside. covered with a clean cloth, and let rise for 60 minutes. Wet hands with cold water and spread dough into greased deep rectangular pan. Bake in an oven preheated to 325 degrees for 10-15 minutes. Remove and add toppings in this order: bacon, green peppers, velveeta, pepperoni, tomatoes, onions, colby cheese, monterey jack cheese and pizza sauce. Return to oven for 20-25 minutes. Cool slightly and cut. Salt 0.12 t Oregano 0.00 Dash pepper 0.00 Dash of garlic powder Instructions: Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving. Notes ********** RECIPE ENDS ******** Cut meat into small pieces. Trim all fat and membranes from pieces. Pound each piece until 1/4-inch or less. Mix mustard and spices and dredge meat on bith sides in mixture. Have large frying pan medium hot with oil. Fry a few pices at a time 1 to 1/12 minutes on each side, until golden brown. Keep warm. Drain mushrooms, reserving liquid, set aside. Add mushroom liquid and Worcestershire sauce to pan. Simmer and scrape off pan drippings. Add mushrooms and wine to liquid, heat, you may thicken the liquid wit flour or cornstarch if desired, and serve over meat. NOTE: Meat may be pounded ahead of time if desired. Refrigerate in single layers or dry slightly before dredging as this will make it brown more quickly. tta cheese with eggs. In bottom of 13x9x2 inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated montery jack. Repeat layering, ending with grated cheese. Bake, uncovered in 350 degr Combine cracker crumbs and butter in a large mixing bowl; toss lightly. Add crabmeat, 3 tablespoons mayonnaise, wine, worcestershire sauce, mustard, egg, hot sauce, and nutmeg; stir well. Spoon crabmeat mixture into 4 baking shells or 6 oz custard cups. Top evenly with remaining mayonnaise; sprinkle with paprika. Bake at 350 degrees for 15 minutes; place crab shells 4 inches from heating element, and broil 2 minutes or until lightly browned. bread cubes 2.00c Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. ver ice. 4902 Lemon Sauce 0.00 4902 Sugar + 2 Tbsp 0.50c Sautee chopped green pepper and parsley and set aside. Combine crabmeat, mashed potatoes, seasonings, chopped egg, green pepper and parsley, and beaten egg. Shape into croquettes, roll in cracker meal and deep fry until golden brown. of outer edge. Roll, jelly roll fashion, starting at narrow end. Place in 12 x 8-inch baking dish. Bake at 350 F, 40 minutes. Top with salsa; continue baking at 10 minutes. Let stand 10 minutes before serving. 4902 Lemon juice Preheat oven to 400'F. (205'C. In a bowl, combine flour, salt and chili seasoning. Cut in margarine and lard until mixture resembles bread crumbs. Add cheese and mix well. Stir in cold water and mix to form a fairly firm dough. Knead gently on a floured surface and roll out pastry. Set a 10" flouted flan pan with a removable bottom on a baking sheet. Press pastry into flutes and trim edge neatly. Prick base with a fork. Line pastry with waxed paper and fill with dried beans. Bake 15 minutes. Remove waxed paper and beans and bake 5-10 minutes more or until dry and lightly golden. Fry bacon 3 minutes. Add onion; cook 2 minutes. Remove from heat; mix with crabmeat. Spoon mixture into flan shell. Whisk eggs, half-and-half, mustard, cayenne and salt. Pour into flan shell. Bake 30-35 minutes or until set and lightly golden. Garnish with tomato and parsley, if desired, and serve warm or cold. -1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. 0.33 c Thinly Sliced Green Onion 0.50 c Plain Low Fat Yogurt 2.00 cl Garlic Minced 0.50 ts Salt 0.25 ts Pepper 2.00 tb Red Wine Vinegar Instructions: Remove Stems From Kale & Wash; Pat Dry On Paper Towels. Set Aside. Cut eggs lengthwise into halves. Slip out yolks and mash with a fork. Mix in remaining ingredients. Filltes with yolk mixture, heaping it up lightly. Place Leeks in A Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min. OR Till Tender. Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside. Prepare Deviled Eggs according to Recipe 1 9. Cover and microwave onion and margarine in 1 1/2-Qt casserole on high (100%) until onion is tender, 1 1/2 to 2 minutes. Stir in remaining ingredients. Cover and microwave until hot, 5 to 6 minutes. Arrange eggs on noodles. Cover and microwave until eggs are hot, 1 to 2 minutes. ng Platter With Cooked Kale. Arrange Leeks & Carrots in Individual Servings On Top Of Kale. Cover & Chill. * Muffins should be split, toasted and buttered. ** Apple Rings should be cored but unpeeled. *** Slice the cheese into 12 2-oz slices and then slice them diagonally. Combine the deviled ham and oregano and spread on the cut sides of the muffins. Top with an apple ring. Place 2 cheddar triangles on each muffin and broil until the cheese melts. Serve hot. Notes ********** RECIPE ENDS ******** he cinnamon, and the other spices. In a small bowl, sift the ba spread each croute with ham paste 2. saute onions in butter for 2 minutes, allow to cool. beat the cream cheese until smooth, add next 3 ingredients and beat until well combined. spread on top of ham paste. bake at 200 degrees c for 10 minutes or until golden brown and heated. serve immediately. TO MAKE CROUTES 1. cut bread circles from sliced bread with a 5 cm scone cutter. brush both sides of each croute with melted butter and place on scone tray. bake at 200 degrees c for 10 minutes or until golden brown, turning during cooking time. cool and store in an airtight container. center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until a Deviled Rock Lobster or Crab Servings: 6 This recipe is equally good with lump crabmeat, or using the frozen lobster tails; whichever is available. Melt butter, add onion which has been grated along with onion juice. Cook a few minutes until onion is tender. Add dried mustard, salt, then flour. Slowly add milk and make your cream sauce. Allow your sauce to thicken, stirring constantly, and then add all the other ingredients. Serve this in flaky pastry shells. This will serve six. store a fe Rinse smelt under cold running water. Pat dry on paper towels. In a plastic bag, combine flour, salt, mustard, cayenne pepper, paprika and lemon peel. Add smelt and shake well until fish are evenly coated. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds. Place 1/2 of smelt in a frying basket. Lower basket gradually into hot oil and fry 1 minute, shaking basket frequently. Drain on paper towels. Reheat oil to 375'F. (190'C. Repeat with remaining smelt. Place all of smelt into basket and fry 1-2 minutes more or until lightly golden and crisp. Drain on paper towels. Turn into a warm serving dish, sprinkle with chopped parsley and serve hot with lemon wedges. Garnish with lemon peel strips and dill sprigs, if desired. 00 c Mixed greens; such as: 0.00 - tender Mustard Greens, 0.00 - Radish Leaves, Arugula 0.00 - Leaves, Watercress Preheat oven to 350'F. (175'C. Grease a 9" square baking pan. Cut 1/3 slice off top of each tomato. Reserve tops for 'lids'. Remove seeds from each tomato. Melt butter in a saucepan. Add garlic, bread crumbs and chopped parsley; mix well. Remove from heat. Add cayenne pepper, paprika, mustard, cheese and salt; mix well. Spoon into tomatoes and form in neat mounds, pressing gently in shape with fingertips. Put reserved 'lids' on top. Arrange tomatoes, cut sides up, in greased pan. Bake in preheated oven 15 minutes. Garnish with parsley sprigs and serve hot. Plain or herbal vinegar 0.00 - such as tarragon vinegar 0.00 Salt 5.00 tb Sunflower seed oil 0.00 -=OR=-Extra-virgin olive oil 0.00 -=OR=- Walnut oil 0.00 --------- DRESSING --------- Instructions: WASH AND DRY all the greens. Tear or cut them into whatever size you like, and put the Saute the onion and green pepper in the butter until soft, then add mustard, soy sauce, cayenne, and lemon juice. Stir in crumbs and cheese. Salt and pepper the fillets, lay them on foil broiler liner, and broil for 5 minutes about 4 inches from the flame. Turn the fish, cover evenly with the bread-vegetable-cheese mixture, and broil another 6-8 minutes. Serve. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 16309 Mayo Sp Cut the eggs in half. Remove yolk from white and set white aside. Mash yolks with a fork and add the mayonnaise and the rest of the ingredients. Spoon mixture back into egg whites and serve on a bed of lettuce. -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 16310 Mayonnaise Cake Pies Chocolate 25885 6 -1 -1 -1.00 -1.00 - * Use enough instant mashed potato flakes for 4 servings. Heat the oven to 350 degrees F. Mix meat, deviled ham and worcestershire sauce. Shape the mixture into 4 patties. Place the patties in an ungreased baking pan 8 X 8 X 2-inches. Prepare the potato puffs as directed on the package except -- decrease the water to 1 cup. Stir in the cottage cheese and half the onions into the potatoes. Top each patty with 1/4 of the potato mixture. Sprinkle with the remaining onions. Bake uncovered to desired doneness, 30 to 40 minutes. Remove the patties to a serving plate with a slotted spoon and serve. 1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 16313 Meat And Cabbage (old German Recipe) Penn Dutch Beef 25889 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 16314 Meat And Sweet Potato Pie Peel and cut eggs in half lengthwise. Mash the yolks and mix with Pace, bacon, and mayonnaise. Fill the egg whites with the yolk mixture and chill. Garnish with olive slices or small sprigs or parsley or cilantro and serve on a lettuce-lined tray. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients together and fill cucumber cups. To make cucumber cups - Peel and cut cucumber crosswise approximately 3 inches thick, and scoop out seeds to make cups. Mix 1/2 cup white vinegar with 1/2 cup water, 1 tb salt, and 1/4 cup sugar. Add the cucumber cups and marinate for about 1/2 hour, then drain off and discard liquid. h salt and pepper 0.00 Lettuce Instructions: Place apples in small bowl; toss with lemon juice. Add celery and next Cover crabs with boiling salt water and boil for 30 minutes. Drain off the water, break off all claws, separate the shells and remove the spongy fingers and the stomach, which is found under the head. Pick out all the meat and set aside. Clean the upper shells of the crabs thoroughly. Melt the butter and add the flour and blend. Stir in cream and cook until mixture thickens, stirring constantly. Add the parsley, mashed egg yolks, seasonings and crab meat. Fill the shells with this mixture and cover with bread crumbs. Bake at 350-F for 10 minutes or put in a frying basket and plunge into hot oil until golden brown. er pancakes, crepes or waffles. Notes ********** RECIPE ENDS ******** vernight. Drain. Return seafood to bowl. Mix onion, serrano peppers, tomatoes, olives, parsely and cilantro. Stir in tomato juice, oil, jalapenos w Wash lentils in cold water. In a saucepan, combine lentils, water, turmeric and garlic. Cover and simmer 30 minutes or until lentils are tender. Uncover and cook 2-3 minutes to reduce excess liquid. Heat ghee in a saucepan. Add onion and fry gently 5 minutes. Add Garam Masala, ginger, coriander and cayenne pepper; cook gently 1 minute. Add mixture to lentils and stir well. Garnish with cilantro, if desired. NOTE: For a less fiery flavor, reduce cayenne pepper. **** RECIPE ENDS ******** Cream shortening, egg, sugar substitute and butter; add buttermilk and mix in flour and baking soda, apple, salt, cinnamon, nutmeg, soda, cloves and vanilla. Drop on greased cookie sheet. Bake 7-8 minutes at 375 degrees. 5106 Egg White 1.00 5106 Sugar 1.00tb Mix all ingredients together well. Drop by teaspoon on greased sheets. Bake 8-10 minutes in a 350oF preheated oven. Makes 36 cookies. 5106 TOPPING --------- 0.00--------- 5106 Sugar 2.00tb 5106 Vanilla Extract 1.00ts **Cheese should be grated. If spicier result is desired, use Monterey Jack cheese w/jalapeno peppers. Swiss or mozzarella cheese can also be substituted. Make a round mound, layering ingredients in order listed, starting with bean dip and ending with olives. Serve with tortilla chips. Scoop from bottom to top to get a taste of all layers. From Theatrical Seasonings/Syracuse Stage 5107 Melted Butter 0.25c In a bowl cream butter and sugar, add egg and beat well. Add dry ingredients alternately with orange juice. Add pineapple including juice. Add nuts. Pour into a well greased loaf pan and bake at 350 F for 55 to 60 minutes. Cool on wire rack. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all together. Top with lettuce and tomato. 0.00 Dried 0.25 c Pecan halves 4.00 oz Mild goat cheese well 0.00 Chilled Instructions: On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad. Combine everything but chicken in casserole dish, then place chicken on top. Cover, bake at 350 degrees 1 1/2 hours. Uncover chicken last 20 minutes for browning. f 20092 Chiles de *rbol or cayennes 2.00 g 20092 Pork Boston butt, cut into 2.50lb h 20092 -bite sized cubes grated rind of one lemon Sift together flour, baking powder and salt. Cream butter, sugar, sour cream, lemon peel and beat well. Add eggs, one at a time, and then milk. Gradually, add the sifted dry ingredients, scraping the bowl as necesary with a rubber spatula and beating only until thoroughly mixed. Divide dough into 2 halves. Wrap each atch with foil or plastic wrap and chill in refirgerator for 3 hours or longer. Do not place dough in freezer. Preheat oven to 400~. Place one batch of dough on lightly floured pastry cloth. Turn dough\ to flour all sides and roll out to desired thickness. For very large cookies, 1/4-inch. Cut the cookeis as you wish. Transfer cooies to ungreased cookie sheets. If cookies are large and thick, place at least 2 inches apart. Sprinkle the tops of the cookies generously with granulated sugar. Bake until the cookies are lightly browned. Large, thick cookies will need to bake for 10-12 minutes. Transfer cookies to racks for cooling. 20093 This bread is very low in calories. An entire 1 1/2 pound loaf has less than 1500 calories. 20093 Warm water 2.00c b 20093 Cake yeast 0.50 c 20093 Warm water 2.00T d "This started out as a joke because I drink so much Diet Rite. But, it tastes great. And, it really is a true diet bread. " temperature. ) Put all ingredients into the pan in the order listed, select white bread and push "Start. " 20093 Melted lard 0.33c g 20093 More cups sifted flour 3.00 h NUTRITION INFORMATION PER SERVING: 353 cal. , 30g pro. , 30g carbo. , 13g fat 85mg chol. , 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS erves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 NUTRITION INFORMATION PER SERVING: 353 cal. , 30g pro. , 30g carbo. , 13g fat 85mg chol. , 201mg sodium. Cook beef, onion, and 1/4 cup of green pepper till beef is brown; drain. Add next 7 ingredients. Bring to boil; reduce heat. Simmer 15 minutes. Warm foil-wrapped tortillas in a 350F oven for 10 minutes. Spray 4 10-ounce casseroles with nonstick spray coating; press 1 tortilla into each. Bake in a 350F oven for 15 minutes. divide lettuce among 4 plates. Place a tortilla on each plate. Spoon beef mixture into tortillas. Top with remaining green pepper, tomatoes, carrot, and cheese. BETTER HOMES AND GARDENS 9068 Lemon juice 2.00tb 9068 Green taco sauce 2.00tb 9068 Sugar 1.00ts You may use mayonnaise or salad dressing. Blend all ingredients together and chill before serving. May be made several days ahead. 9068 Pepper 0.12ts 9068 Cucumber * 0.00 9068 Green pepper ** 0.00 Start the day before, or atleast early in the day to serve in the evening. The dry ingredients need time to soften, and get friendly. Mix all ingredients and refrigerate over night. Carve out the bread to make a bowl, saving the bread to dip into the sauce. When ready to serve, put the dip inside the bread, arange the bread pieces around the 'bowl'. When the pieces are gone, slice, rip, or tear the remaining crust and eat. We had a bakery in Baltimore that made a great Sweedish/Onion Rye, although that was the name on the bread, they claimed that there was nothing special about it. I have served it with plain 'store bought' rye, the round loaves and with my own home made rye. 9069 Shredded bamboo shoot 0.25c 9069 Dried black mushrooms 2-3* 3.00 9069 Sliced can button mushrooms Drain pickle juice into large pan. Add cider, water, cloves and dill. Bring liquid mixture to full boil; then reduce heat to simmer for 45 minutes to one hour Place eggs, vegetable slices and pickle spears into large glass or hard plastic container . Strain liquid mixture through a pasta collander and pour liquid over eggs and vegetables. Let sit for 24-36 hours at >>room temperature<< The eggs will be a very, very bright yellow and have a wonderful dill flavor the whole way through. The vegetables and pickles will have a dill flavor never before experienced -- and can be eaten separately or used as a complimentary garnish. 9 Hite pepper 0.25 9069 Salt 0.75ts 9069 Sesame oil Refrigerate for several hours, serve with fresh vegetables for dipping. Salad Serves :4 KeyWords :Rice Mexican Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A hot sweet-and-sour dressing gently wilts the greens the greens in. Cook bacon in 12-inch skillet until crisp. Stir in vinegar, dill weed and dry mustard. Heat until hot; remove from heat. Add lettuce and onions. Sprinkle with sugar, salt and pepper. Toss 1 to 2 minutes or until lettuce is wilted. 4 SERVINGS (ABOUT 1-1/2 CUP EACH); 170 CALORIES PER SERVING. ry tomatoes,halved 0.25 c Red onion rings,sliced 2.00 tb Cilantro,chopped 0.50 Lett * Creamed Cottage Cheese should be heated to lukewarm. Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. min and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice. 2. Cook rice following package directions, salt optional. Reserve. 3. Simmer carrots in water until al dente'. Drain and saute' in butter and sugar for about 2 minutes. Add salt, pepper, wine and bring to a boil. Remove from heat and stir in creme fraiche, return to heat and heat until slightly thickened. Stir in dill. Enjoy, Sheryl Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing o For Filling: Melt the butter over low heat in a large saucepan. Add the celery, onion, and bay leaf, cover, and cook about 10 minutes, or until the vegetables are soft. Sprinkle the flour over the vegetables, stir well to incorporate, then cook for about 5 minutes. Stir in the chicken stock and the milk or cream. Cook the sauce over low heat for 15 minutes, stirring occasionally. Remove the bay leaf and add the Tabasco, salt, and pepper. Stir in the chicken, potatoes, carrots, peas or beans, and dill. Keep the filling warm while you make the biscuit dough. Biscuits: Preheat the oven to 425 F. Sift the flour, baking powder, and salt together in a bowl. Make a well in the mixture and cut the fat into the dry ingredients. Add the milk and dill and stir the mixture with a fork for about a minute, or until the dough leaves the sides of the bowl. Transfer the chicken and vegetable mixture to a 3-quart ovenproof casserole. Drop the dough over the filling with a large spoon, spacing evenly, to make six biscuits. Bake for 20 to 25 minutes, or until the biscuits are lightly browned and the pie is bubbling. Serve hot. 13056 Paprika 1.00ts l 13057 Cauliflower, thawed 2.00c a 13057 Ham, chopped, cooked 0.75c b Spread Yogurt Thickly Over Several Layers Of Paper Towels; Cover With Another Layer Of Paper Towels. Let Stand 5 Min. Scrape Yogurt Into A Medium Bowl. Add Cucumbers, Green Onions, & Pepper; Stirring Well, Fold in Dill. Cover & Chill 1 Hour. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Select small, firm green tomatoes or cherry tomatoes. Pack the tomatoes into sterilized jars and to each quart jar add 1 clove peeled garlic, 1 stalk celery, several strips of green pepper and a large spray of dill. Bring to a boil 2 quarts of water, 1 quart vinegar, and 1/2 cup pickling salt and boil for 5 minutes. Pour the hot brine over the vegetables in the jar and seal. The pickles will be ready to us in about 4 weeks. Hot red pepper, celery seed and mustard see may be added to the vinegar mixture. Salt and pepper to taste Instructions: At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle hone Combine Potatoes & 2 C. Water in A Medium Saucepan; Bring To A Boil. Cover Saucepan, Reduce Heat & Simmer For 15 Min. OR Until Tender. Drain & Let Cool; Peel & Cut Into 1/4 Inch Slices & Set Aside. Cook Snow Peas in A Small Amount Of Boing Water 15 Sec. Drain. Rinse Under Cold Running Water; Drain Well. Combine Potatoes, Snow Peas, Celery, Green Onions & Apple Slices in A Medium Bowl. Toss Well. Combine Remaining 1 T. Water, Vinegar, Oil, Dillweed & Sugar, Dash Salt. Add To Potato Mixture, Tossing Gently To Coat. Cover & Chill Salad 1 Hour. (Fat 3. 6, Chol. ) Notes ********** RECIPE ENDS ******** g 16213 Slices bread, cut on the 8.00 h 16213 Diagonal 0.00 i 16214 Slices bread * Sprigs of dill should be cut into 1" lengths with stems. Scrub carrots and trim ends if dark. Heat the water, vinegar, garlic, pepper flakes, dill seeds and salt in a large saucepan to a rolling boil. Add carrots and heat to simmering. Reduce heat and simmer covered for 10 minutes. Using tongs, arrange carrots in hot sterilized pint jars. To sterilize jars, submerge in water and gently boil 10 minutes; leave in hot water until ready to use. Ladle hot vinegar mixture into jars, covering carrots and distributing spices evenly. Tuck fresh dill between carrots. Cover jars tightly with new lids; let cool. Store in refrigerator 2-3 days. Flavor improves with storage. f 16214 Several dashes t 1.00x g 16216 Text Only 1.00 a 16217 Cucumber, Heat oven to 400 degrees F. Line with paper baking cups or grease, 12 muffin-pan cups. Lightly spoon flour into measuring cup, level off. In large bowl, combine flour, sugar, baking powder, salt and dill weed, mix well. In medium bowl combine milk, margarine and eggs. Stir in ricotta cheese and zucchini, beat well. Add to dry ingredients, stirring just until moistened (Batter will be stiff). Fill prepared muffin cups 2/3rds full. Bake at 400 degrees F. for 20 to 25 minutes or until golden brown. Immediately remove from pan and serve. Title :Vermont Cottage Cheese Salad Serves :1 KeyWords :Cheese Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Green Beans should be the "stringless" type. ** Onions should be peeled and thinly sliced. Wash beans and snip off ends. Discard any that are wilted or discolored. In a saucepan combine water, vinegar, pickling salt, sugar, bay leaves, and onions. Bring liquid to a boil and simmer for 10 minutes. Drop beans into boiling water and cook for just 5 minutes. They must still be crisp. Drain immediately and rinse in cold water. Pack beans upright in 8-ounce jars with a couple of slices of onion. Add 1 hot pepper, 1 clove garlic, and a sprig of dill to each jar and pour hot vinegar mixture over the beans to overflowing. Seal immediately. Makes 8; 8-ounce jars. e. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice. Notes Brown first 4 ingredients. Combine and mix ketchup,brown sugar,salt paprika,pepper,dry mustard and Worcestershire sauce. Add mixture and 1 1/2 cup water to meat mixture. Simmer 2 to 2 1/2 hours. When meat is tender,mix flour and 1/4 cup cold water. Stir into meat mixture. Heat to boiling,stirring constantly. Boil 1 minute. Pour over hot cooked noodles. Serves 6 to 8. Frost when cool. ICING: Beat cream cheese (room temp) & butter t Sift already sifted flour with salt and set aside. In large bowl, cream butter with electric mixer at medium speed. Add sugar, egg yolk, and vanilla. Beat until light and fluffy. Gradually add flour and salt mixture and almonds, mixing until well blended. Shape dough into two logs, each 1 1/2 inches in diameter, and wrap in wax paper. Refrigerate until firm, at least two hours. Preheat oven to 350. Lightly grease a cookie sheet. Using a ruler, mark each log at 1/4 inch intervals. With a sharp thin knife, cut into slices and put onto prepared cookie sheet, one inch apart. Bake 8-10 minutes or until lightly browned. Remove from cookie sheet and cool on rack. Prepare chocolate mixture. In top of double boiler, over hot water, melt chocolate chips and butter. Stir in hot water. Lay sheet of wax paper on table. Dip half of each cookie into hot chocolate mixture and put on wax paper. If using sprinkles, dip a few cookies and then sprinkle while chocolate is still wet. Let dry at least one hour. Garlic-Stuffed Mushrooms Garlic-Wine Rice Pilaf Garlicky Clam Dip Garlicky Garbanzo Bean Dip Garlicky Gilroy Chicken Wings Garlicky Mashed Potatoes Garlicky Pasta With Fresh Green Herbs Combine all ingredients and warm over double boiler or in microwave. Mix well. Serve with tortilla chips. Garlicky Snowpeas Saute Gary's Chocolate Cream Pie Gary's Chocolate Pudding Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine all ingredients in a bowl. Will keep indefinitely if stored in the refrigerator. "Sundays at Moosewood Restaurant Cookbook" Words :Dressings Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fill rocks glass with ice. Add ingredients and stir. Olive oil 1.00 tb Balsamic vinager 1.00 Garlic clove, minced 1.00 ts Seasoned salt 1.00 ts Combined Italian seasoning 0.00 (oregano, basil, rosemary, 0.00 Etc.) 1.00 ts Crushed red pepper 0.00 Lots of fresh ground pepper Instructions: Combine all ingredients and shake vigorously in a salad dre Make sure your dishwasher is clean. Prepare 4 double layers of heavy duty aluminum large enough to wrap shrimp and spices airtight. Arrange 2 slices of onion on each foil, then 5 shrimp. Distribute salt, pepper, paprika, and chopped garlic evenly among the 4 shrimp servings. Place 2 lemon slices on each serving and distribute juice of second lemon evenly among the four servings. Wrap servings tightly, folding edges as you would a package. Load packages on top shelf of dishwasher. Run through rinse cycle. When cycle is finished, you will have steamed shrimp and amazed guests. This recipe is more than delicious. It is fun and it will amaze your guests. You can adapt the recipe, using white fish filets and various vegetables such as tomatos and zucchini. Caution: Make certain foil packages are wrapped tightly and that your dishwasher is cleaned of soap residue. (This paragraph is also from the cookbook). .25c h 16105 Preheat oven to 450 degrees. In a large mixing bowl sift together cornmeal, with flour salt and baking soda. Add buttermilk, egg and drippings, mixing just until dry ingredients are moistened. Pour into greased, hot 10-inch oven proof skillet. Bake 20 to 25 minutes. Serve warm, with butter. .00c k 16105 Vinegar 1.00ts l Cook rice according to package directions. Microwave is best. Takes about 20 minutes. Meanwhile, in saucepan, combine cans of beans, 2 cans water, Louisiana hot sauce (Red Devil is right kind but not Texas Pete or tabasco. Sauce is based on cayenne peppper. ) Also onion, Creole and/or Cajun seasoning, avail. in spice or Cajun section of store; but LOOK OUT FOR THOSE THAT CONTAIN SALT if so, don't add too much and don't add extra salt. If Cajun seasoning contains salt, you can easily get too salty- Also may add cayenne pepper to taste; Black pepper. Chop up sausage (any kind is OK as long as "Fully cooked"; hot is preferable to most who prefer a hot taste-) Taste as you go to make sure not too salty or too hot. Boil slowly for about 20 minutes, until it begins to thicken and smells REAL good. Serve beans in bowl OVER white rice. f 16106 Boneless stewing pork, cut 1.00lb Place 1/4 c of mung beans in a quart jar and cover with tepid water. Cover with cheesecloth and tie secure. Soak overnight. Drain water off. Set in a warm dark place. Every day rinse with tepid water and drain. Place in warm dark place again. Repeat four to five days or until sprouts are as big as you want. Tightwad Gazette. 0 j 16106 -cooking: 0.00 This recipe requires basic soup stock. Bring Basic Soup Stock to a boil and add soy sauce, salt and sake. Divide all ingredients except spinach and lime into six equal portions and place each portion into a small Japanese teapot. Pour hot soup into pots and steam in Japanese steamer for 10 minutes. Before serving, place one spinach leaf into each teapot and replace cover. Garnish with a piece of lime on the side. In Japan, this soup is usually prepared in the fall, using pine mushrooms, a seasonal delicacy. At Kitcho, we serve each guest an individual teapot of soup with a small bowl on the side. The liquid is first poured off and drunk. Chopsticks are then used to eat the remaining ingredients. ed lettuce 2.00 Medium ripe tomatoes, sliced 1.00 Small red onion, sliced 0.00 Lime wedges 0.25 c Dairy sour cream Instructions: In large non-stick skillet, cook ground turkey and corn, stirring often Any canned soup can be upgraded to a good meal with a little ingenuity. Beef or vegetable based soups work best. Just by adding cubes of cheese, sliced vegetables or diced ham to a can of soup and water, and you have a very filling meal. Add the cheese just before serving. ide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serv Sautee the onion with half the oil. Add the rice and let cook for a few minutes. Add the dill, the hot water and salt and pepper. Boil for about 5 minutes. Let it cool. Steam the grape leaves and rinse with plenty of water in a collander. Wrap the rice mixture with the grape leaves. This is the most difficult and time consuming part, although after you are through it a couple of times you enjoy it the most. It is better if two people work on it simultaneously, talking, joking etc. You want to make them small in size (about 1-2 inches. ) Do not hesitate to cut big leaves in half. Discard the central stem of these leaves and if you can reduce (with a sharp knife) any other tough stems it would be good. You want to wrap the rice very tightly. You place the rice in one end, fold from the short end and the two sides and then roll while pushing the rice downwards to pack it really tight. You have to do it a couple of times to understand. If they are not tightly packed they will unroll later. Also be careful to wrap totally, do not leave any holes. You arrange the dolmadakia in a casserole, tightly. Make more than one layers. Add the lemon juice, the rest of the olive oil and 1 1/2 cups of hot water. Cover them with a plate or something to keep them in place. Let them simmer for 35 minutes. Serve then cold, with strained yogurt or taramosalata. efrigerate until chilled, at least 20 minutes. On a lightly floured surface, roll out the dough into a 10", circle, about 1/4" thick. Heat the 1/2 cup oil in a skillet. Add the onion and scallions and saute for about 5 minutes, until soft and transparent. Add the garlic and cook for a few minutes, then add the rice, dill, parsley, lemon juice, salt, pepper, and remaining 1/4 cup olive oil. Stir well, then add the hot water. Cover and simmer about 5 minutes. Remove from the heat and cool. Meanwhile, carefully remove the grapevine leaves from the jar, leaving the brine in the jar. Wash grapevine leaves thoroughly and drain, then with a sharp knife cut the heavy stems from the leaves. (If using fresh grapevine leaves use the same procedure, parboiling leaves for 5 minutes when not tender, then drain. ) Line an enameled pan with a few heavy grapevine leaves and set aside. To stuff a grapevine leaf, put it on your working surface rough side up and stem end near you, and place a teaspoonful of the rice mixture near the stem end. Using both hands, fold the part of the leaf near you up and over the filling. Then fold the right side of the leaf over the filling, then the left side, and roll tightly and back away from you and toward the pointed end of leaf. Place the "dolma", seam side down, in the prepared pan. Continue stuffing grapevine leaves until the mixture has been used. (If any grapevine leaves remain, replace in the reserved brine for future use. ) Place an inverted plate on the dolmades, then add enough water to cover the dolmades (about 1 to 1-1/2 cups). Bring to a boil, then cover the pan, lower the heat, and simmer as slowly as possible for 1-1/4 hours, then taste one to see if the rice is tender, and continue cooking slowly if necessary. Cool, then chill. Serve cold, as an appetizer or as an entree. Note: An important variation, particularly in Macedonia and Thrace: add a few tablespoons of raisins and pine nuts to the filling when adding the rice. Also, you may vary the size of dolmades as you wish by adding 1-1/2 teaspoons of the filling. However, be consistent to allow them to cook at the same rate. They may be stored in the refrigerator for a week or so. Use as sandwich filling. Makes 6 sandwiches. Notes ********** RECIPE ENDS ******** in. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour Saute onion in 2Tb butter until tender. In a bowl, combine onions with egg, sour cream and pepper. Mix well; set aside. Add flour and baking powder to another bowl. Cut in 1/4 cup butter until crumbly and fine. Stir in half the cheese. Add milk to make soft dough. Pat into a buttered 9" square pan. Spread sour cream mixture on top. Sprinkle with remaining cheese & parsley. Bake in oven at 425 for 25 minutes. Cut into square and serve warm. 0000008715 0000008715 The red chilies are also known as "prik khee nu". Puree peppercorns and coriander roots. Trim root and tough layers from lemon grass. Thinly slice first six inches. Bring 2 c. of stock to boil. Add coriander paste and simmer while adding lemon grass, ginger and shrimp. Stir in remaining stock and bring to boil. Season with lime juice, fish sauce and chilies. Sprinkle servings with chopped coriander. 0008716 0000008716 0000008716 0000008717 0000008717 Put the tomatoes in a saucepan Add 1. 8l of water Add the celery, onion, carrot, oil, salt and pepper. Simmer for 30 minutes then add the spaghetti Serve when the spaghetti is cooked (about 10-15 minutes) 08718 0000008718 0000008718 0000008718 0000008718 0000008718 0000008719 0000008719 0000008719 0000008719 0000008719 0000008719 0000008719 0000008719 0000008719 0000008719 Cream all ingredients thoroughly or use food processor with steel blade. Chill for at least four hours. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 0000008720 0000008720 0000008720 0000008720 0000008720 0000008720 0000008720 0000008721 0000008721 0000008721 0000008721 0000008721 0000008721 0000008721 0000008721 0000008721 0000008721 Place the garlic, pepper, olive oil, lemon juice, and salt in a food processor or blender and puree until the garlic is finely chopped (if preparing by hand, finely dice and mash the garlic, then mix with the other ingredients). Add the chick-peas and continue mixing to a smooth paste. Garnish with the chopped parsley. Maybe served at room temperature or chilled. Makes about 4 1/2 cups of dip SUGGESTED DIPPERS: Pita Bread Or Toast Triangles, Scallions, Bland Water Crackers, Red Cabbage Mix all ingredients together. Chill for 1-3 hours. Shake well before pouring over salad. Serves :8 KeyWords :Southern Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a medium bowl, combine shredded cabbage, carrot, chicken and radish. In glass measuring cup blend yogurt, skim milk, mustard and thyme. Pour dressing over salad mixture; mix well. Chill. To serve: place salad on bed of salad greens (or serve spooned into pita pocket halves). Sprinkle cheese atop salad mixture, if desired. slivered 7.00 oz Tuna; flaked and drained 1.50 tb Onion; shredded Instructions: Prepare 2 hours in advance. Drain pineapple, reserving syrup. In skillet brown chicken in shortening. Pour off fat. Add reserved syrup, broth, brown sugar, vinegar, soy sauce and garlic. Cover and cook over low heat 40 minutes. Add green pepper and pineapple cook 5 minutes. Combine cornstarch and water gradually stir into sauce. caroni to keep it moist. Add 2 cups shredded cabbage (chopped in blender), grated carrot, and green pepper. Combine cream, milk and 3/4 cup sugar in medium saucepan. Cook and stir over medium heat until sugar is dissolved and mix is hot. Gradually add 1 cup cream mix to the beaten egg yolks, whisking constantly. When mix is smooth, strain into double boiler. Gradually pour in remaining cream mix, whisking constantly. Cook over simmering water, stirring, until mix thickens slightly and coats the back of a spoon, about 8 minutes. DO NOT BOIL. Stir in extracts. Cool. Meanwhile, melt butter and stir in remaining 2 tbls sugar in small saucepan. Cook and stir over medium heat until the sugar begins to bubble ( about 30 seconds). Add almonds and cook and stir over medium heat until golden and well coated; cool. Stir almonds into cream mixture. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1 quart. 6713 Chopped fresh parsley 1.00tb "These buttery crackers have a shortbread-like texture. The use of both cashew butter and chopped cashews brings forth the rich and subtly sweet flavor of this nut to creat a truly elegant cracker. 350~F. 20 to 25 minutes Preheat the oven to 350~F. To prepare the lemon zest, lightly grate the skin of a firm lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter. In the food processor or in a large bowl, combine the lemon zest, flour, salt, pepper, and sugar. Cut in the butter until the mixture is the consistency of coarse meal. Mix in the cashew butter, chopped cashews, and water, stirring until a smooth dough forms. Wrap the dough in wax paper and chill 1 hour. Once chilled, divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to approximately 1/4 inch thick. With a sharp knife, cut into 2-inch squares and transfer to an ungreased baking sheet. Bake for 20 to 25 minutes or until golden brown. Cool on a rack. Yield: 30-3 5. 6714 Buttermilk 1.00c 6714 3- to 3-1/2-pound broiler-fr 1.00 6714 Chicken, cut up 0.00 6714 Vegetable oil Cook the noodles as directed on the package and then drain. While the noodles are cooking, cook and stir the meat, the onion and the celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the noodles tomato sauce, salt, cream cheese, cottage cheese and the sour cream. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, uncovered, for 5 minutes, stirring frequently. Remove from the heat. Cut the tomato into thin slices and arrange on the meat mixture. Cover and let sit for about 5 minutes or until the tomato slices are warmed. TO COOK IN THE OVEN: Turn the mixture into an ungreased 1 1/2-quart casserole. Cut the tomato into thin slices and arrange on the meat mixture. Cover and bake in a 350 degree F. oven until hot, about 30 minutes. Serve immediately. land dressing Instructions: Drain tuna. Tear lettuce into bite-sized pieces. * You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be ~--- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired. 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon Preheat oven to 350 degrees F. Butter an 8 or 9 inch square baking pan. Line pan with with parchment paper or waxed paper. Combine melted chocolate with melted butter. With a whisk, beat eggs with sugar and vanilla. Beat in chocolate mixture. Stir flour with baking powder and salt. Stir flour mixture into chocolate mixture. Stir in white chocolate and pecans. Pour batter into prepared pan and bake 30 minutes. (Brownies may appear to be underbaked but will set when chilled). Cool. Do not worry if sides are slightly higher than middle. Just press sides down as brownies cool. Drizzle melted white and dark chocolate in a zigzag pattern on top uncut brownies. Allow to rest at room temperature 1/2 hour. Cut into squares. Chill. nutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. Preheat oven to 350F. Spray an 8 x 8 x 2 cake pan with nonstick spray and set aside. In a medium mixing bowl, using an electric mixer on high speed, beat eggs until custard-like consistency, about 4 minutes, until doub- led in volume. Slowly add sugar, 1 tablespoon at a time, beating well after each addition. Stir in liqueur. In a small bowl, combine remaining ingredients except chocolate chips. Add to egg mixture, stirring and folding just until combined. Pour into cake pan and bake for 20 minutes, or until a toothpick comes out clean from the center. Remove to wire rack and cool in the pan. In a small heat-proof measuring cup, combine the chocolate chips and 1 tablespoon of water and melt over low heat stirring constantly until smooth, about 30 seconds. Spread over cake with spatula. While chocolate is still warm, sprinkle cake with walnuts. Cut into 16 equal squares. Each serving = 2 squares. Each serving provides: 1/4 fat; 1/4 protein; 1/4 bread; 65 calories. VARIATION: Substitute 1 ounce peanut butter for the chocolate chips. ical Salad Serves :6 KeyWords :Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 400 degrees F. Into large bowl, measure all ingredients except Frosting and pecans; with mixer at low speed, beat until blended, scraping bowl constantly with rubber spatula. Increase mixer speed to medium; beat 3 minutes, scraping bowl occasionally, until well blended. Drop batter by heaping teaspoonfuls onto cookie sheets, about 1 inch apart. Bake 8 to 10 minutes until cookies are puffy and slightly cracked on top. Cool. Top cookies with frosting; garnish with pecans. Makes 48 cookies. Shake remaining ingredients in tightly covered container Pour over fruit and toss. 6 SERVINGS (2/3 CUP EACH) Notes ********** RECIPE ENDS ******** 10164 Dijon mustard 1.00tb 10164 Garlic cloves * Use 1 10-oz bag of Nestles Toll House Mint-Chocolate Chips divided in half for this recipe. Preheat oven to 375 degrees F. Melt over hot (not boiling) water, 3/4 cup of the mint-chocolate chips; stir until smooth. Remove from heat; cool to room temperature. In a small bowl, combine flour, baking soda and salt; set aside. In a large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat until creamy. Add melted chips and egg; beat well. Gradually blend in the flour mixture. Stir in remaining 3/4 cup of mint-chocolate chips and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 degrees F. for 8 to 10 minutes. Allow to stand 2 to 3 minutes; remove from cookie sheets. Cool completely on wire racks. on how rich you want your pottage) 1/2-1 teaspoon cider vinegar White pepper and ground ginger to taste Chop the herb leaves fairly finely, discarding the stems. Put the chopped leaves in a saucepan with the stock and sprinkle in the mace, cloves, saff Microwave chocolate in small bowl on MEDIUM power for 2 minutes. Cool. Cream butter and sugar until light and fluffy. beat in egg, vanilla and melted chocolate. Mix in flour, baking soda and salt. Shape into 1" balls; roll in additional sugar. Place on ungreased baking sheets. Use the handle of a wooden spoon or your thumb to make deep indentations into each ball. Bake at 375F for 8-10 minutes, or until set. Place a few chocolate chip in centre of each warm cookie. Remove from baking sheets to cool on wire racks. MAKES: ABOUT 40 COOKIESo the labour of shredding raw meat when it is easier to make a useful and pleasant dish with left-over cooked meat. from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of Richard II" posted by Tiffany Hall-Graham Eggs 2.00 10166 Quick-cooking or rolled oats 2.00c These moist pumpkin bars will keep up to a week, covered, in the refrigerator-if they're not eaten up first! Preheat oven to 350. In a large mixing bowl, cream oil, eggs and sugar. Add remaining cookie ingredients and mix well. Pour batter into an ungreased 15 x 10-inch jelly roll pan. Bake at 350 for 20 to 25 minutes. Cool completely and frost with cream cheese frosting. To make frosting, cream together all the frosting ingredients. Spread on cooled, uncut cookies. After frosting has set, cut into equal size bars. Store any leftover bars, covered, in the refrigerator. Variation: Add 1/2 cup chopped walnuts or raisins to the recipe. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer Gorowski-Im io Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dissolve Jello in boiling water. Mix in raspberries and cranberries. Chill until firm. Harold T. Cook Basil Fresh 0.25 C. White wine vinegar 0.25 C. lemon juice 1.00 T. Dijon Mustard 3.00 cloves Garlic 1.00 C. Olive oil 1.00 ea. Pepperoni (Optional) sliced 2.00 lb. Tortellini Instructions: Bring 5 Quarts of water to a rolling boil. Add tortellini and Preheat oven to 425F. In medium bowl, combine flour and 1/4 cu sugar; add 1 1/3 cu heavy cream. With fork, stir until soft dough begins to form a ball. Turn out onto lightly floured surface; knead gently 4 times. Pat into 10x3 inch strip; cut crosswise into 6 lengths. Place on heavy baking sheet. Bake 15 mintues or until light borwn. Cool on wire rack. In medium saucepan, place 1 cup strawberries; with potato masher or fork, mash. Reserve 2 T sugar; add remainder to mashed strawberries. Heat to boiling; boil 1 minute. Pour into medium bowl; chill thoroughly. Slice remaining strawberries; add to cooled mashed berries. Add blueberries; mix. In small bowl of electric mixer, at high speed, whip remaining cream with reserved sugar until soft peaks form. To serve: Split shortcakes horizontally, fill with berries and whipped cream. Replace tops. Continue whisking while adding olive oil in a slow, steady stream until vinaigrette is well blended Place brown sugar in top of double boiler. Place bread cubes on top of sugar. Beat eggs with milk, salt and vanilla and pour over bread. Place over simmering water, cover and cook 1 1/2 hours. Do not stir. Brown sugar forms sauce in bottom of pan. Turn pudding into serving dish. add to salad. Chill. Before serving, moisten with more vinaigrette, toss and transfer onto a serving plattter. Heat oven to 350F. In large mixer bowl, beat butter, sugar, eggs and vanilla until light and fluffy. Stir together flour, cocoa, baking soda and salt; add to butter mixture. Stir in chocolate chips and nuts, if desired. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 8 to 10 minutes or just until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely. Makes about 4 1/2 dozen cookies. Vegetable Stir Fry Pumpkin Seed Sal Scald the milk and set aside to cool to lukewarm. To the dissolved yeast add 1/2 cup of flour and mix to a batter. Add to the milk. Stir in 1 tsp of the sugar and about 3 cups of flour. Set in a warm place to rise over night. In the morning, add the well-beaten eggs, nutmeg, butter, sugar, and salt and mix thoroughly. Stir in enough flour until batter can no longer be stirred with a spoon. Set aside to rise until light. Roll on a well-floured board and cut with a doughnut cutter. Let rise again, and then fry in hot fat until golden brown. Lamb Patties With Vegetables Provencal Lamb Persillade Lamb Ragout Korean Jerky Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Wash doves and pat dry. Marinate in ginger ale in bowl in refrigerator overnight; drain. Place in baking dish. Sprinkle with mixture of rosemary, parsley flakes, sage, thyme, salt and pepper. Melt margarine in double boiler. Stir in corn syrup and juice of limes and oranges. Grate lime rind and cut orange rind (orange part only) into fine strips. Add to double boiler. Cook until heated through. Pour over dove breasts. Bake at 350 degrees for 40 minutes. From the book: 'From Duck Country', bublished by Ducks Unlimited Cold water; 1.00 tb Granulated gelatin; 1.50 c Tomato juice; 0.00 ->OR<- 1.50 c V-8 juice; 1.50 ts Lemon juice; fresh 0.00 ->OR<- 1.50 ts Hot pepper sauce; 0.50 ts Onion; minced 0.00 Crisp lettuce 0.00 Green pepper strips 0.00 (red, yellow comb w green) Instructions: Measure cold w Mix the applesauce and hone, blending well, and add the rains. Blend in the lemon juice and vinegar, mixing well. Add all of the other ingredients, blending well. Cover and chill. Makes about 1 3/4 cups of dip SUGGESTED DIPPERS: Pound Cake Cubes, Dried Fruit, Steak, Apricots, Melon, Italian Bread Chunks, Croutons Unmold on crisp lettuce and garnish with green peppers. (I used red and yellow also for this mold and will be nice for summer time. In 10" skillet over medium heat,in hot butter,cook potatoes 2 minutes;stir often. Stir in next 4 ingredients;heat through. Stir in corned beef. Reduce heat to low. Make 4 indentations in potato mixture. Break an egg into each. Cover;cook 10 minutes or until eggs are set. Makes 4 servings. D. ,M. S. * Cut in half and slivered ** Washed and sliced diagonally 1/4" thick *** Cored, seeded, and cut in 1/4" dice **** Defatted % Thinly sliced and then shredded %% Peeled, deveined, cooked, and cut in half crosswise %%% Lightly blanched and cut lengthwise into thin strips %%%% Cleaned and thinly sliced In large, heavy casserole over medium-low heat, heat canola oil. Add onions, celery, garlic, and ginger. Cook, stirring, 5 mins. Add diced red pepper; cook 3 mins. Add rice, broth, and ham; cook 2 mins, stirring ingredients to mix. Add shrimp and snow peas. Cook 1 min longer. Remove from heat. In bowl, beat eggs and soy sauce together. Push rice to sides of casserole, making well in center. Return casserole to medium-low heat; pour egg mixture into well. Stir with fork for about 1 min, until eggs are just set. Gently fold into rice. Heat through and stir in scallions. Serve immediately. PER SERVING: calories 288, fat 6g, cholesterol 145mg Cream together butter and sugar. Mash bananas. Add lemon juice to mashed bananas. Beat eggs. Add eggs and crushed bananas, to the creamed butter and sugar. Combine well. Sift together flour, baking powder, and salt. Add to creamed mixture. Add vanilla. Pour into greased loaf pan. Bake at 350 degrees for 60 minutes. Keeps well, refrigerated. Yield 1 Loaf. 1221 Brook trout 6.00 Preheat oven to 350 degrees F. Drain liquid from pork and beans. pour into baking dish. Gently mix in onion, pepper, and tomato. Combine sugar, Dr. Pepper, and cloves until sugar is dissolved. Pour evenly over bean mixture. Bake, covered, for 30 minutes. Serve with Vernors L' Duckling. alt 0.50ts 1221 Pepper 0.00 minutes while baking. IPE BEGINS ******** Title :Tomato & Onion Salad Serves :4 KeyWords :Side Dishes Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix first three ingredients. Put in ungreased shallow pan, bake about 5 minutes or until light golden color in moderate oven. Take out of oven, spread with any kind of jam or preserves. Mix last 6 ingredients, spreas on top of first cake, continue baking about 1/2 hour in moderate oven. Cut in fingers. Note: Moderate oven is 350 - 400 F. he onions & slice them very thinly. Put the onion slices into ice-cold water for 10 minutes to make them very crisp. Place dry ingredients and egg into inner pan. Warm next set of ingredients, add, select white bread, and push start. Lightly brush the top with a little melted butter at baking time if you wish. h tomatoes. Mix together the oil & vinegar, salt, pepper & sugar. Pour over the salad & leave in a cold place for 30 minutes. Sprinkle with chives just before serving. Mary Norwak, "Salads" * Cream Of Mushroom soup should be the 10 3/4 oz can of condensed cream of mushroom soup. Cover and microwave dried beef and 1 cup water in 2-qt casserole on high (100%) to boiling, 2 to 3 minutes; drain. Stir in onion, noodles, soup, milk, water and parsley flakes. Cover and microwave 10 minutes; stir. Cover and microwave until noodles are tender, 5 to 6 minutes. Stir in cheese. Cover and microwave until melted, 2 to 3 minutes. Let stand 5 minutes before serving. 1.00c Blend together the cream cheese, parmesan cheese and horseradish. Stir in stuffed olives. On waxed paper, shape mixture in two 6 inch rolls, 1 1/2 inches in diameter. Wrap and chill several hours or overnight. Roll each log in finely snipped dried beef. Serve with crackers. h 14258 Salt 0.50ts i 14259 Sm. onion, chopped (1/4 cup) 1.00 Once the fish belly has been soaked in hot water it develops an interesting gelatinous texture which easily absorbs other flavors. Heat the water to boiling in a large saucepan and simmer the chicken breast for about 10 to 15 minutes or until done. Reserve the chicken stock. Place the cooked chicken breast in cold water to cool. Remove the neat from the bone and discard the skin. Shred the meat and set aside. Drain the dried fish belly, squeeze out any excess water and cut into 1 inch pieces. Heat the chicken stock to boiling, add the dried fish belly and all the remaining ingredients except the eggs and the cilantro. Stir in the shredded chicken and cook until hot. Pour into a serving bowl and garnish with egg slices and cilantro. 0.50ts g 14259 Beaten egg yolks 2.00 h 14259 Toasted coconut (optional) Saute the onion in 2 tablespoons of the oil in a 1-1/2 to 2 quart saucepan until tender but not browned. Stir in the water and split peas and bring to a boil. Boil 2 minutes, remove from heat, cover, and let stand 30 minutes. Return the pan to the heat and bring to a boil. Cover, reduce heat, and simmer about 20 minutes, or until peas are tender. Cool slightly, drain peas; reserve any liquid. Puree peas in a food processor or blender, adding enough reserved liquid to reach desired consistency. Place the pureed peas in a bowl and stir in the chiles, garlic, lemon juice, tomatoes, cilantro, cumin, and remaining 1 tablespoon oil. Season mixutre to taste with a few drops chili oil and salt. Cover and chill well. Split pita rounds nad cut each half into 6 to 8 wedges. Place on baking sheet and bake at 350 F for 5 to 10 minutes or just until crisp and wedges are light brown. Place the dip in a serving bowl, with the crisp pita bread wedges for dipping. Makes about 3 cups. Oven Temp:0 Orig- Servings: 10 Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. pper Instructions: Rinse, drain and p Sift flour, measure, and sift with baking powder and salt. Cut in shortening. Add sufficient milk to make a drop batter. Drop by spoonfuls into boiling liquid. Cover closely and cook about 10 minutes. The liquid must be kept boiling during the entire 10 minutes. Serve at once. 8 servings. The Household Searchlight - 1941 There should be about 2 cups of each. Add to the bowl. Cut pepper lengthwise into Cream shorteing and sugar. Add eggs, beat well. Add molasses, ginger and salt. Beat again. Add soda to hot water. Stir well. Add to above mixture. Add flour and frop by spoonful on greased pan. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. ediately. Notes ********** RECIPE ENDS ******** 015915 0000015915 0000015915 0000015915 0000015915 0000015915 0000015915 Cut cooked chicken breasts in half. Put in large bowl with wine, salt and sugar. Toss, cover and marinate for 24 hours in the refrigerator. Next day drain off marinade. Arrange lettuce leaves on serving platter; place chicken pieces in the center. Sprinkle with sesame seed, cilantro leaves, and scallions. Judy Garnett/pjxg05a Raleigh, NC 17 0000015917 0000015917 0000015917 0000015917 0000015917 0000015917 0000015918 0000015918 Place chicken pieces in pot and cover with water. Add onion, garlic, celery, green pepper, tomato sauce, white wine and carrots. Boil until chicken is tender. Remove chicken; debone chicken and cut into chunks, discarding skin and bones. Return cut-up chicken to pot. Add potatoes and salt and pepper to taste and cook until potatoes are tender. Serve with garlic bread. 0000015920 0000015920 0000015920 0000015920 0000015920 0000015920 * Use a fresh or frozen whole dressed Red Snapper or other whole fish. ** The medium tomatoes should be peeled, seeded and chopped. *** The olives should be sliced. Thaw the fish if frozen. Cut the chiles open. Discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place the snipped chiles in a small bowl and cover with boiling water. Set aside for 45 to 60 minutes then drain. Place the chiles in a blender container and add the wine. Blend until nearly smooth. In a medium saucepan cook the onion and garlic in the hot oil until tender but not brown. Add the chile-wine mixture (or the crushed red peppers and wine to the saucepan), tomatoes, 1/3 cup of water, parsley, sugar, salt, oregano, and cumin. Bring to boiling then reduce the heat. Cover and simmer for 5 minutes. Meanwhile, place the fish in a greased 13 X 9 X 2-inch baking dish. Season cavity of the fish with salt and pepper. Stir the sliced olives and capers into the tomato sauce mixture and pour over the fish. Cover and bake in a preheated 350 degree F. oven for about 45 to 60 minutes or until the fish flakes easily when tested with a fork. Carefully remove the fish to a serving platter. Serve with the remaining sauce. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sprinkle chicken with MSG. Heat corn oil in Dutch oven over medium heat. Add chicken and brown well on all sides. Sprinkle in salt, paprika, black pepper, oregano, cumin, garlic powder and bouillon. Reduce heat to medium low; add tomatoes, onion, zucchini and wine. Cook, covered, 30 minutes; uncover and continue cooking another 15 minutes or until liquid is somewhat reduced and chicken is done. Excellent when served with brown rice, pinto beans and avocado fruit salad. the onion. Serves 2 as an entree, or 4 as an appetizer. Toss the three ingredients together and chill. Serve over salad greens of your choice with additional vegetables to garnish or as an appetizer. Serves 2 as an entree, or 4 as an appetizer. a 15917 Butter 0.33c b 15917 Flour 2.00c Beat the brandy and cream cheese to a smooth and creamy consistency. Blend in the sour cream and mayonnaise. Mix in the tuna and green onion, blending well. Add the remaining ingredients and blend until almost smooth. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Onion Crackers, French Bread Cubes, Cheese Crackers, Celery Root, Cucumber, Radishes, Monterey Jack Cheese Sticks 15917 -------------f-------------- 0.00 Sift or mix ingredients. Cut in lard till mixture resembles fine meal. Granny smith apples 7.00 h 15917 Cinnamon 1.00ts i 15917 Butter 1.50tb j 15918 Seedless raisins Combine ingredients and thoroughly mix together. This is a dry marinade so there is no liquid. Sprinkle the spice mixture on the meat slices and work into the grain with your fingers. Cover and marinate overnight. Place trays in the oven and dry at 145'F. for first 4 hrs. then set oven 130'F. until dry. (4 to 8 hrs. ) Jerky should be hard but not brittle. Blot up any fat that appears with paper towels. *For a chewy texture, slice the meat with the grain, or across the grain for more tender jerky. Thats all! It may take a few trys to figure out exactly how long to dry the meat, but you're still eating while you're trying so it's not that bad. Well, good luck, I hope that you like it. And, sorry this note is so long. Cloves 0.50ts g 15918 Shortening 0.50c h 15918 Butter or m HEAT A WOK over a high flame. Add the oil, and when it is hot, stir-fry the shrimp quickly until they turn pink. Add the remaining ingredients. Continue stirring until the shrimp are cooked (about 3 minutes). 15918 Eggs 5.00ea k 15918 Seedless blackberry jam 1.00c l 15918 Chop meat and onion into rough pieces. Melt the fat or butter and gently fry the onion until tender. Remove from pan. Toss the meat in seasoned flour and brown quickly in fat. Place onions, meat, stock and sugar in a pot and simmer, covered, for 1 1/2 hours. Peel, core and chop apples. Add to pot. Continue cooking until apples are just cooked but not too mushy. Add cream and heat through. DO NOT BOIL! Correct seasoning, and serve. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Directions: Wipe ducks dry inside and out, season with salt and pepper, and place in roasting pan close together, breast sides up. Cover with strips of bacon. Roast at 400 degrees for 25 minutes or until done to taste. Meanwhile, heat to boiling in small saucepan the orange juice, garlic, mustard, ginger and salt. Remove from heat and during the last 10 minutes of roasting, remove bacon from birds and brush them with the mixture. Mix cornstarch with 1/4 cup of the water and add to remaining orange sauce. Pour in remaining water and stir over low heat until sauce thickens. Place ducks on heated platter, slice and serve with the orange sauce. 15897 Vegetable oil 1.50c j 15897 Sugar 0.75c k 15897 -Water 0.50c Directions: Split the ducks, rinse and pat dry. In a large pan,brown the duck halves in oil, skin side down and turn and brown the other side. Pour off all but 2 tbs of drippings (the domestic duck will render some extra fat) and add the onions, garlic and bacon. Cook slowly until the bacon is brown and pour off the extra fat again. Add the carrots, celery and bell pepper. Cook for a minute or two and add the stock, wine, mustard, tomato, bay leaf, basil and thyme. Bring to a boil and reduce heat to a simmer. Cover and cook for 30 minutes and add the olives. Cover and cook very slowly until the duck is very tender (time depends on origin and size of duck). Serve with wild rice. Walnuts 0.25c r 15897 Ground cinnamon 1.00ts s 15898 Butter to grease pan 1.00ea Directions: Cut duck breasts into finger-sized strips, cutting with the grain. Roll each in a mixture of 10 parts flour to one each of sage, salt, pepper. Brown in an iron skillet in one stick of margarine, keeping heat very low and turning often to avoid burning. When brown, remove meat. Now add to skillet mushrooms, onion and celery and cook until soft. Add duck, crumbled bacon, thyme, garlic salt and extra 1/2 stick butter or margarine and simmer for 30 minutes, stirring frequently. Serve alone or over rice or noodles. e 15898 Cornstarch 0.25c f 15898 Cottage cheese, low fat 2.67c g 15899 Chocolate cake crumbs 1.50c a 15899 Cream cheese, softened Wash the duck, dry thoroughly and cut into serving pieces. Set aside. In a deep saucepan or casserole bring the coconut milk to the boil; simmer for 5 minutes. Pour off half and set aside, then simmer the remaining milk for about 15 minutes. Add the duck and simmer 10 minutes. Drain the chilies and pound to a paste with the salt. Grind the peppercorns, caraway and coriander seeds together and pound with the chilies. Add the dried shrimp paste, cilantro root and leaves, lemon grass and lime and pound to a smooth paste. Stir into the duck and coconut milk, at first adding only half the paste; check the strength before adding the remaining seasoning paste. Add the reserved coconut milk, a large splash of fish sauce and basil. Simmer until the duck is tender and the sauce is thick and flavorful. Check the seasoning and serve with rice. Unused seasoning paste can be stored for several days in a covered jar in the refrigerator. at :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 1.00 Pomelo; -=OR=- 1.00 Grapefruit (sweet ruby red) 1.00 Whole cooked chicken breast 0.00 hand-shredded 1.00 ts Chopped red chili 0.00 (or to taste) 1.00 tb Fish sauce (nam pla) 1.00 ts Sugar 1.00 sm Lime; juiced 1.00 Head of leaf lettuce 0.00 (for garnish) 1.00 tb Chopped fresh coriander Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices. elo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Put liver, shallots, pepper, nutmeg, salt, brandy and liqueur in food processor and puree. With machine on add 3 cups heavy cream. Strain through a fine sieve. Bake in water bath at 325 to 350 until the center is firm to the touch. Serve as an appetizer or fist course with toasted French Bread slices. wl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Combine the preserves, vinegar & ginger & heat to a simmer. Simmer gently, stirring occasionally, for 5 minutes. Remove from the heat & stir in the chopped scallions. Will keep refrigerated for 2 weeks or so. "Sundays at Moosewood Restaurant Cookbook" to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. Remove the outer skin of the duck webs; wash and clean well. Crush the ginger root and onions. Heat up 2 tablespoons (30ml) oil; toss in the crushed ginger root and onions followed by the duck webs; stir a few times; add rice wine or sherry and soy sauce. After 5 minutes or so, transfer the entire contents to a sand-pot or casserole. Add sugar, a little salt, star anise and a little stock or water. Simmer gently for 3 hours. Just before serving, stir-fry the broccoli or greens with the Chinese dried mushrooms, a little salt and sugar. Place them on a serving dish, then arrange the duck webs on top of that. Meanwhile heat a little oil in a saucepan, add oyster sauce and sesame seed oil. Thicken with cornstarch (corn flour) mixed with a little cold water; when it is smooth, pour it over the duck webs and serve. The oyster sauce enriches the subtle taste of the duck webs the pieces with the steel blade, until all is pulverized. Good for sprinkling on cakes, puddings, etc. FRENCH FILLING 1/2 Mix the stuffing ingredients in the cavity of the two ducks. Trim the excess fat and bind the legs at the tail end. Season with salt and pepper and roast in 325 degree F oven for 2 hours Pour off any grease. When ducks are golden brown, remove from the oven and cool to room temperature. Halve the ducks along the backbone and debone. Discard the stuffing and put the bones in 4 cups of water with an onion, some carrot and salt and pepper. Simmer for about 2 hours. Reserve duck stock. Black bean sauce: Blanch the beans in water until soft, then coursely chop. Skin and puree the apple. Sweat the shallots in the port until they are translucent. Combine the rest of the ingredients with the beans and pureed apple and simmer for about 15 minutes until the flavours blend. Swirl in the butter. Set aside and keep warm. Tamarind Jus: Soak tamarind in water until soft. Squeeze seed out, then strain and puree pulp. Combine puree and duck stock and heat through. Swirl in the butter. Place the ducks skin side down in roasting pan in a 500 degree F oven for about 10 minutes (until skin is crispy) Pour some of the black bean sauce on four plates and top with the ducks skin side up. Drizzle some of the tamarind jus over the ducks and serve with oriental vegetables. Grated fresh ginger root 1.00 ts Minced garlic 0.00 --------- SALAD --------- 7.00 c Chilled cooked shrimp and 0.00 scallops 3.00 md Kirby pickling cucumbers, * See Sowest 2 for recipe. Prepare Apricot Basting Sauce and set aside. Heat oven to 350 degrees F. Place duckling, breast side up, on rack in a shallow roasting pan. Brush with Apricot Basting Sauce. Insert meat thermometer so that the tip is in the thickest part of the inside thigh muscle and doesn't touch the bone. Do not add water and do not cover. Roast, brushing with the sauce 2 or 3 times, until thermometer registers 180 to 185 degrees or drumstick meat feels very soft when pressed between fingers, 2 to 2 1/3 hours. Serve with Pine Nut Wild Rice. PINE NUT WILD RICE: Cook and stir wild rice and onions in margarine in a 2-quart heavy saucepan over medium heat until onions are tender, about 3 minutes. Stir in broth. Heat to boiling, stirring occasionally, reduce heat and cover. Simmer until wild rice is tender, 40 to 50 minutes. Stir in pine nuts, pears and currants. Makes 16 bars. Calories: 100 Protein: 2 g F Additional plum sauce for topping Preheat oven to 400 deg. Pat ducks inside and out with paper towels. Rub skin and cavity with salt, pepper, garlic and ginger; then stuff with garlic and ginger pieces, onion and celery. Place breast side up on rack in shallow pan and roast, pricking skin frequently, 20 minutes. Remove from oven and carefully pour ice water over ducks. Return to oven and roast, pricking skin frequently, 20 minutes longer. Turn and roast another 20 minutes. Combine plum and bean sauces. Remove ducks from oven and spread some of sauce over backs. Roast 15 minutes. Turn ducks breast side up, spread sauce over and roast another 30 minutes, basting occasionally. Let ducks cool, then refrigerate overnight. Using kitchen or poultry shears, cut ducks in half lengthwise. With boning knife, cut around joints and remove legs. Cut away at joints; remove meat and discard bones. Cut away carcass; discard bones. Lay boned duck flat and slice thinly. Leave legs whole. To serve: Brush duck with additional sauce and reheat to warm through. Serve with dish of plum sauce and Chinese pancakes. Like garbanzo beans themselves, these innovative crackers are a healthful, tasty addition to a fresh green salad. 325~F. 20 to 25 minutes Preheat oven to 325~F. Combine the flours, salt, and sugar in the food processor or in a large bowl. Cut in the shortening until the mixture is the consistency of coarse meal. Blend in the water to form a dough that will hold together in a cohesive ball. Directions: Prepare marinade by combining Black raspberry preserves (seedless), water, mustard, lime juice, soy sauce, salt, 1/2 tsp pepper, caraway seeds and steak sauce in a small sauce pan. Cook over low heat until thoroughly hot. Place duck breasts in shallow dish; pour marinade over meat. Cover and refrigerate 2 to 2-1/2 hours, turning occasionally. Combine wine, 1/4 cup soy sauce, vegetable oil and 1/4 tsp ground pepper, stirring well. Place duck on broiler and broil 5 in. from heat 15-20 min. Slice thin and serve with sauce. ******** Title :Thai Fresh Cucumber Salad (taeng Kwa Brio Wan) Serves :6 KeyWords :Vegetarian Thai Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare the various nuts, the lotus seeds, dried mushrooms, and red dates as follows: Soak the peanuts in hot water for 30 minutes; drain and set aside. If using dried chestnuts, boil for 20 minutes, drain, and set aside. If using fresh ginkgo nuts, remove the shell and blanch to remove the thin inner skin; set aside. Soak the Chinese mushrooms in hot water for 20 minutes, then drain, remove the stems and cut into quarters; set aside. Boil the dried lotus seeds for 20 minutes; drain and set aside. Soak the red dates in hot water for 30 minutes. (If they are very dry, boil for 10 minutes. ) Drain and set aside. Rinse and clean the duck. Rub salt over the duck and rinse off; let dry for 10 minutes. Combine the ginger, shallots, and 1 teaspoon salt. Rub the inside of the duck with the mixture. Combine the peanuts, chest- nuts, ginkgo nuts, lotus seeds, and 1 teaspoon salt and stuff the duck. Sew the duck closed with heavy white thread, or else use skewers. Peel the sugar cane and cut into thin lengthwise strips, the same length as the duck. Place 3 pieces of white kitchen string on a flat surface, long enough to tie the slices of sugar cane around the duck, covering the entire surface. Bring the string around and tie as you would a roast. Turn the duck over and slide the remaining strips under the string, covering the entire duck with the sugar cane. Pour the coconut water into a large pot. Put the duck into the pot and add enough water to completely cover. Add the rock sugar and 1 teaspoon of salt. Bring to a boil and remove the scum continuously for 15 minutes, then turn the heat down, cover, and keep at a lively bubble for 2 hours. Turn the duck every 30 minutes. After 2 hours, remove the duck from the pot; untie and discard the sugar cane. To the liquid remaining in the pot add the mushrooms, red dates, 1 teaspoon salt, and the fish sauce. Boil, covered, for 15 minutes, then remove the duck to the broth, cover, and simmer for an additional 15 minutes. Remove the duck and add the scallion pieces to the broth. To serve, break the duck, with the bones, into 8 pieces. Put the pieces in individual bowls and add broth, some of the various nuts that were stuffed into the duck, red dates, and mushrooms. Sprinkle with black pepper and chopped fresh coriander. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 197 9. 8205 Health food stores) 0.00 * If you can't get Vernor's Ginger ale, use regular ginger ale but double the amount of fresh ginger to 4 slices, and add a dash of vanilla to the orange juice. This will approximate the flavor of the real thing. Remove fat from cavity of duck; cut off extra neck skin. Wipe quartered pieces with damp cloth, sprinkle with salt and pepper. Place skin side down on roasting pan. Bake 50 minutes. As duck bakes, combine Vernors and ginger slices in saucepan. Simmer until reduced to 1 cup. Add orange juice, brown sugar, marmalade, mustard, scallions and 2 T brandy. Bring to a boil, reduce heat, and simmer until mixture is like a thin syrup, 20 to 25 minutes. Remove ginger. Turn duck skin side up, drain fat, and baste thoroughly with Vernors sauce. Return to oven; bake another 45 minutes, basting every 10 minutes. Add remaining brandy to sauce and simmer until thickened. Remove duck to heated plater and pour on the sauce. Garnish with orange slices and serve. Even mature adults - gourmets no less - "oo" and "ah" when presented with this simple-to-prepare soup. Preparation: Wash & soak mushrooms in warm water for 1 hour; slice into thin strips; reserve. Blanch shrimp in salted boiling water (omit if shrimp are precooked). Make ducklings within hour or less of serving. Have steamer ready. Work with eggs & mixing bowl at room temperature. Separate whites & yolks; reserve yolks for another recipe. Beat egg whites, starting slowly, then progressively faster after eggs begin to foam, until eggs are stiff but not runny. If whites are too stiff, they tend to break apart in shaping process. Form 2 ducklings per serving. Use tablespoon to form body; flatten egg in spoon; turn over onto steaming plate. To body, add blob of egg for neck & head, another piece for tail. Use toothpick to carefully shape head & tail. Steam one as test. Steaming should take 30-60 seconds to set surface of egg. After steaming, swab beak & tail with yellow food coloring; put color on toothpick to mark eyes. Soup: 30 minutes or so before serving, heat broth to just under boil; add mushrooms & peas. 5 minutes before serving, add shrimp & desired seasonings. Pour soup into warm serving bowl. Float ducklings on soup. Serve. 1. Combine squid in skillet with lightly salted boiling water to barely cover. Simmer one minute, or un Preparation time: 15 min. Baking time: 15 to 20 min. Oven temperature: 350 degrees F. A tender and rich cookie that melts in your mouth. Add anise seed for a unique flavor, if desired. For 4 dozen cookies you will need: 1. Cream together the butter and sugar until light and fluffy. Beat in the vanilla and cinnamon. Combine the flour and walnuts. Stir mixture into butter mixture. Stir until well blended. Shape into 1-inch balls. Place on a greased baking sheet. Press tops with a fork. Bake at 350 degrees F for 12 to 15 minutes until golden brown around the edges. Cool a couple of minutes on the sheet before removing to a rack to complete cooling. Dust with powdered sugar, if desired. Variation: One teaspoon anise seed can be added giving the cookies a Southwestern flavor. Good served with: Freshly brewed coffee and sliced oranges. Cover and chill. Serve on lettuce, sprinkled with cilantr Bake at 400 degrees for 10 minutes. Mix sugar, plus one egg yolk and cake flour. Beat until well blended. Spread in a almond paste or filling, 2 egg yolks and lemon juice in electric mixer until blended. Fold in egg whites and vanilla. Spread over baked crust and sprinkle flaked coconut over top. Bake at 325 degrees for 30 minutes. Cool and cut into bars. Makes 50 K Granulated sugar for dusting Cream the sugar and margarine. Add the almond paste and work in either by hand or on the low speed of an electric mixer. Knead in the flour, add the flour a little at a time, first with the beater, then by hand. Form the dough into 3 or 4 balls, wrap in waxed paper and chill overnight in the refrigerator. Slice 1/4 inch thick. Rolls can be frozen, and thawed. Bake cookies on an ungreased cookie sheet in preheated oven to 350 degrees for 10-12 minutes. Watch carefully because they burn easily. Cookies should be crisp and dry, and only a little brown at the edges. Cool cookies and place in pie plate with a little sugar; shake to cover the bottoms of cookies. D)"G( E' =;9m)*d Combine ingredients and serve on lettuce leaves. ################################################# Waldorf salad is traditionally a mix of coarsely chopped nuts, apples, celery, and raisins combined with mayonnaise. For a change, substitute fresh chunks of pineapple for the celery, and buttermilk dressing instead of mayonnaise. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Line a deep dish with pastry. Sprinkle the flour and cup of the sugar on bottom of the crust. Peel and quarter the apples and place cut side down. Cover with the balance of the sugar, dot with the butter and sprinkle with the nutmeg. Bake at 350-F about 35 minutes or until apples are baked and rich syrup has formed. 1.00 ts Ground cumin 0.00 Lettuce leaves 0.00 OR 0.00 Shredded lettuce 12.00 Taco shell A dish famous in Berks County is made from the cheese as prepared in Cheese Custard recipe. Take a cup of the cheese or curd after it has been mashed through a fine sieve and put it in a bowl. Pour in slowly, sweet milk or cream- half and half is a good mixture- using the back of a spoon to make it smooth. Work in sufficient milk and cream to bring it to the consistency of apple butter. Add salt and pepper and spread on buttered bread. Serve with apple butter. es with shredded lettuce; top wit Scald the milk, pour into a large bowl, and add the next three ingredients. Stir until butter melts. Cool to lukewarm. Meanwhile dissolve the 1 ts. sugar in the lukewarm water and sprinkle a generous Tablespoon of dry yeast over it. Let stand for 10 minutes, then stir briskly with a fork. Stir softened yeast into lukewarm milk mixture. Beat in the 2 Cups flour, egg and flavouring. Then combine the 3/4 Cup flour with the dried fruit and peel and blend in. Beat well. Add the last 2 cups flour. Work in the last of flour with a rotating motion of the hand. Turn the dough out on a lightly floured surface and knead 8 - 10 minutes. Shape into a smooth ball and place in greased bowl, rotating the dough to grease surface. Cover and let rise till doubled (about 1 1/2 hours). Punch down and divide in half. Flatten each into an oblong about 3/4 inch thick. Shape the almond paste into 2 bars, each 1 inch in diameter. Place the paste lengthwise on dough, and roll up in dough like a jelly roll, but carefully folding in ends before rolling. Place seam side down in two greased 8 1/2 X 4 1/2 inch loaf pans. Cover and let rise till doubled (about 1 hour). Bake in preheated 375 F oven for 45 - 50 minutes. Makes 2 loaves. "The Dutch brought to Canada a special bread for Christmas time, Some versions call for a puff pastry shaped into a Christmas wreath and filled with almond paste, but we especially liked this almond-filled yeast bread from Winnipeg, Manitoba. d Blend together flour, bouillon cubes and water. Stir in milk and mace. Bring to a boil; immediately reduce heat to simmer; simmer 10 minutes. Add leeks and cream; simmer 10 minutes. Serve cheese with soup at the table. f 15859 At room temperature. 0.00 g 15859 Flour, gluten 2.00c h Mix meat, breadcrumbs, 1/2 tomato sauce, egg, salt & pepper. Shape into loaf. Combine remaining ingredients with 1/2 tomato sauce. Pour over meat. Bake at 350 degrees for 75 minutes. Robert F. Lewis j 15859 Cornmeal (for sprinkling 0.00 k 15859 The baking sheets) 0.00 * Carrots should be peeled and cut into 2-inch chunks. ** Potatoes should be peeled and quartered. *** One 10 oz pkg of frozen okra can be substituted. -------------------------------------------------------------------------- Rub meat with salt. Melt Shortening in Dutch oven; add meat and cook over medium heat, turning once. Reduce heat; pour barbeque sauce and cider over meat. Cover and simmer on top of range or in 325 degree F. oven for 3 to 4 hours. Add carrots, potatoes and onions 1 1/2 hours before end of cookign time. Add okra 15 minutes before end of cooking time. Onion, chopped 0.50 c Bulgur 4.00 lg Mushrooms, chopped 1.00 c Water 1.00 tb Soy sauce 1.00 Celery stalk, diced 0.50 lg Carrot, grated 1.00 Tomato, diced 2.00 tb Fresh minced parsley 1.00 tb Vinegar 1.00 tb Lemon juice 1.50 ts Hon Beat eggs, add milk, cream, soda, salt and melted butter. Mix well. Gradually add flour until dough is stiff enough to roll. (May require up to 4 cups). Roll on floured board and line a cooking kettle with the dough. Place a large piece of butter in bottom of kettle and add peeled and quartered potatoes alternately with small pieces of the dough. The top layer should be potatoes. Sprinkle with salt, pepper and minced parsley. Dot with butter. Add 1 1/2 to 2 cups water. Bake at 350-F about 3 hours. ix well. Chill for at least 2 hours before serving. Frances Moore Lappe, "Diet for a Small Planet" Notes ********** RECIPE ENDS ******** ut in 1/4" slices 2.00md 9027 Parmesean cheese; grated 0.00 9027 optional Dissolve the yeast cake and add one Tbsp of the sugar and the salt and enough flour to stiffen to a sponge. Let rise for one hour, then add the rest of the ingredients, using enough sifted flour to make a soft sponge. Let rise again, then roll out dough on a floured board and cover with a mixture of 4 Tbsp sugar, 4 Tbsp butter and 1 1/2 tsp cinnamon. Roll like a jelly roll and cut in 2 inch pieces. Place on well-greased pans and let rise for a third time, then bake at 400-F for 20 minutes. Shred cabbage rather fine. Put in sauce pan and sprinkle with salt. Cover pan and place over a low flame and steam until very tender. Beat the egg, add the sugar, salt, pepper and vinegar and pour over the steamed cabbage. Heat for 5 minutes. Serve at once. 0.00 9028 Chicken broth 4.00c 9028 Spina Melt the butter and cook onion in it about 5 minutes. Add the salt, pepper, parsley and potatoes and cover with boiling water and cook until tender. Thicken the potatoes with the flour which has been mixed with a little cold water. 9029 Chicken bone 1.00 9029 Onion, diced finely 1.00 902 * Mixed with Water to form a paste (optional) Combine Water and Beans in medium saucepan and bring to bOil over medium high heat. Reduce heat and simmer until tender, about 1 hour. Heat Oil in large skillet over med-high heat. Add Onion, Green Pepper, and Garlic. Saute until tender. Transfer to Dutch Oven and set aside. Add Pork and Beef to same skillet. Brown well. Stir into vegetables in Dutch Oven. Add Beans and their liquid along with Tomatoes and seasonings. Mix well, cover and simmer 1 hour. Add Wine and cook, uncovered, 30 minutes. Season with Salt and Pepper. If mixture is too liquid, stir in some of the tortilla flour paste to thicken. Fred Drexel, 1981 World Champion Chili Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The night before have some strong men dig pit 10-15 in" deep Find small (1to2) lb lava (porous) rock and some hard wood. Eucalyptis,Oak,etc. Layer wood and rock to make huge mound in the pit and set on fire about 3AM. Coals and white hot rocks will be ready about 7. check each hour. Salt/Pepper pig inside and out; rub hard. pig should be room temperature. Cover rock/embers with wet banana leaves - 3 to 6 layers. Possible to use seaweed, corn stalk leaves. Cover this with layers of wet burlap sacks. start at outside and layer like shingles on a roof to the middle. Put pit on a small section of small wire fence section like you keep chicks in. With tongs put several hot rocks in pig cavity near thickest part of meat. Spread one layer banana leaves on burlap and place pig in the middle of the pit. (encased in the wire). Banana leaves over the pig and then cover with burlap again starting from outside and like roof shingles to the middle. Shovel the dirt back in the pit completely covering. Don't leave any holes. Sprinkle lightly with garden hose. Steam will escape but keep well covered. About 4 or 5 in the afternoon it will be done. Also fun to put in a few chickens/whole fish/goats all wrapped tightly in foil. Very carefully shovel dirt from top of pit. When the middle burlap is seen start rolling it back toward the sides and ends. Pig will be thoroughly cooked with meat falling off bone. Put on picnic table and let the guests pick their own pieces. Serve with Hawaiian POI and sea salt. Treat POI like bread never eating it alone but with hunks of pork. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platte Cook onion, pepper, garlic powder in oil until onion tender, about 3 min. Add remaining ingredients, except rice, cook over low heat for 30 min. Serve over rice. Cal: 340 Fat: 1 2/5g. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] Notes ********** RECIPE ENDS ******** 8257 Garlic, pressed 1.00cl This dish was popular with the Bengal Lancers regiment around the turn of the century. For a change of pace, try it over pasta or Indian basmati rice. Sprinkle shrimp with salt and turmeric. Toss well to coat; cover and set aside for 15 minutes. Combine mustard, cumin, garlic, ginger, chiles and lemon juice in a blender and puree. Set aside. Heat oil in a large heavy skillet over medium-high heat. Add onions and cook until soft, about 3 minutes. Add pureed spice mixture. Cook, stirring, until fragrant, about 5 minutes. Stir in tomato and cook until soft. Add shrimp, stir gently to coat them evenly. Pour in the water and bring to a boil, stirring constantly. Reduce heat to medium, cover, and cook until shrimp are just opaque, about 5 minutes. Mound rice into heated serving plates. Spoon curry over and serve. Note: Basmati rice has a distinctive nutty flavor. It is available at Indian, Middle Eastern, some specialty food stores and supermarkets. PER SERVING (not counting rice): 375 calories, 40 g protein, 15 g carbohydrate, 17 g fat (3 g saturated), 279 mg cholesterol, 279 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 2. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This bountiful combination of fish, simmered with plenty of fresh vegetables, comes from the bay of Bengal. The whole spices used in the recipe are not meant to be eaten; remove them just before serving. Combine cayenne and tablespoon of the oil and rub over fish. Cover and marinate for 15 minutes. Meanwhile, combine broccoli, bell pepper, carrots and peas in a steamer over boiling water. Steam until crisp-tender, about 4 minutes. Heat remaining 2 tablespoons oil in a large, heavy skillet over medium-high heat. Add cloves, cinnamon, cardamom and bay leaf. Cook, stirring until fragrant, about 1 minute. Add onion and ginger; cook until onion is soft, about 3 minutes. Add fish in single layer. Stir in mustard. Cook for about 1 minute per side. Stir in yogurt and salt. Simmer over low heat stirring constantly, for 3 or 4 minutes. Mix in steamed vegetables. Transfer fish into a heated serving platter. Spoon sauce and vegetables over. Sprinkle with lemon juice and mint leaves. PER SERVING (4 servings): 260 calories 25 g protein, 7 g carbohydrate, 15 g fat (2 g saturated), 60 mg cholesterol, 428 mg sodium, 2 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 2. 0 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Preheat oven to 350 F (175 C). Grease several baking sheets with butter. In a large bowl, beat butter with sugar until creamy. Beat in egg yolks, orange flower water and milk. Add currants. Sift flour and salt into bowl; mix in to form a fairly stiff dough. Knead lightly on a floured surface until smooth. Roll out to 1/8-inch thickness. Using a round 2-1/2-inch-fluted cookie cutter, cut out circles from dough; place on prepared baking sheets. Knead and roll out trimmings; cut out more circles. Continue until dough is used up. Bake cookies 10 minutes. Remove from oven. Brush cookies with beaten egg white; sprinkle lightly with superfine sugar. Return to oven for about 5 minutes longer or until lightly browned. Remove from baking sheets to wire racks; cool. Store in an airtight container. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. Brown your meat. Add tomato sauce. Add water by filling can twice right out of tap. Mix thoroughly while adding our large packet of seasonings. Now, let simmer for 10 minutes. Need thickening? Masa flour gives extra flavor, so mix with water and add slowly. Hotter and spicier? Add some or all of small packet of cayenne to suit your taste. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Combine apples, raisins and walnuts in a bowl; toss gently. Combine yogurt and honey in bowl; stir well. Add to apple mixture; toss gently to coat. Cover and chill 1 hour (serving size 3/4 cup) Callories: 135 (23% from fat) Cholesterol: 1mg Sodium: 11mg Fat 3. 4g (Sat 0. 4g, Mono . 07g, Poly 2. 0g) /2 C. Vegetables. (Fat 9. Place potatoes in a lightly greased 12 x 8 x 2 inch baking dish; dot with butter and sprinkle with onion soup mix. Cover with aluminum foil and bake at 400 for 30 minutes. Stir mixture and bake an additional 30 minutes. Uncover and sprinkle with cheese and green onions. From "Progressive Farmer, January 1992; Mikie Lancaster, Chattanooga, TN 0 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325 deg. oven for 1 3/4 hours. -chow 0.00 Dash hot pepper sauce 0.33 c Mayonnaise, or as needed to- 0.00 -moisten 0.00 Garden or Boston lettuce Instructions: In a medium-size mixing bowl, combine the chicken, celery, chowchow, and pep Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325 deg. oven for 1 3/4 hours. Chill 1 to 2 hours before serving. Line a bowl or platter with greens and spoon the salad onto the greens. NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and brea Slice beef steak diagonally across the grain into 1/8-inch strips. Combine soy sauce, sherry (or broth), sesame oil, sugar, garlic and red pepper. Place beef in plastic bag; add soy sauce mixture, turning to coat beef. Close bag securely; marinate in refrigerator 30 minutes, turning once. Cook broccoli in boiling water 2 minutes. Drain; reserve. Remove beef from marinade; reserve marinade. Heat oil in large skillet or wok over medium-high to high heat. Add beef; stir fry 2 minutes. Add broccoli; continue cooking two minutes. Combine cornstarch and reserved marinade. Add to beef mixture. Cook, stirring until sauce boils and thickens. Serve over hot, cooked rice; top with peanuts and sliced green onions. Notes ********** RECIPE ENDS ******** In a bowl stir together flour, baking powder, sugar, and 2 teaspoons salt. Cut in shortening until mixture resembles coarse crumbs. Store in an airtight continer for up to 6 weeks at room temperature, or for up to 6 months in the freezer. t ;t$$t Blend all ingredients until potatoes are finely ground, or approx. 2 min. Pour into pre-heated, lightely-oiled 9" round or loaf pan and bake at 350 or until golden brown, about 1-1/2-2 hrs. When doubling recipe use 9"x13" pan. ;=t?Q Salt and white pepper to taste Sprigs of fresh coriander Toss the shrimp with 1 teaspoon of the salt and let stand for 10 minutes. Rinse thoroughly, drain and pat dry. Finely chop shrimp and put them in a mixing bowl. Add remaining salt, ginger, rice wine, cornstarch, water chestnuts, green onions, coriander, sausage and cheese to mix- ture; mix thoroughly. If you are using won ton wrappers, trim the corner to make a circle. Place 1 heaping teaspoon filling in the center of 1 wrapper. Moisten the edge of the wrapper with water and fold in half to enclose filling and form a half-circle. Pinch the edges together to seal. Set on a baking sheet; cover with a towel. Repeat with remaining filling and wrappers. To cook and sauce 4 servings, add 1 tablespoon of the oil to a 10-inch nonstick skillet and set over medium heat. Arrange 12 gyozas in one single layer; pan-fry for 1 minute or until lightly browned. Turn the gyozas over to brown other side, about 1 minute longer. Add chicken stock, shake pan to prevent gyozas from stick- ing. Cover and cook at low boil for 2 minutes. Remove gyozas to a plate; keep warm. Increase heat under skillet to high, add cream; bring to a boil stirring for 45 seconds until thickened. Stir in lime juice. Season with salt and pepper. To serve, divide the sauce among 4 plates. Arrange 3 gyozas on each. Garnish with fresh coriander springs. Note: There is enough filling to make 4 dozen gyozas. The amount of sauce indicated above is enough for 12 gyozas. If you want to make more, multiple the sauce ingredients, but bear in mind that you will have to make the sauce separately as part of each batch. Freeze extra uncooked gyozas on a baking sheet; when frozen, transfer them to a freezer bag. Do not defrost before browning. Makes 4 dozen gyozas. Serves 1 6. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture an Easy Chicken and Dressing Debone chicken, cut into bite-size pieces. Mix with soups and water. Put in a 9x13 inch baking dish. Sprinkle bread stuffing over this mixture. Pour broth or butter over it. Bake for 30 minutes at 350 degrees or until stuffing is brown. , measure and add to burghul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. * Cut into thin strips ** 48oz Old World Style or use home made *** Red or Yellow; cut into thin strips **** Cut into thin strips Heat olive oil and red pepper in a Dutch oven on medium-high heat. Add chicken and saute 5 mins. or until golden brown. Remove chicken from oven with a slotted spoon; set aside. Add mushrooms; saute 4 to 5 mins or until tender. Stir in spaghetti sauce, peppers, thyme, vinegar and chicken; bring to a boil. Reduce heat and simmer 8 to 10 mins or until peppers are just tender, stirring occasionally. Serve over spaghetti or linguini. Completely coat the inside of your casserole with mayonnaise. Cover chicken with cheese. Mix the soup and the wine and pour over all. Cover with crumbs and bake at 350 for 30-45 minutes or until chicken is tender. &D}8X * Add the liqueur to taste. Melt the chocolate in a double boiler and allow to cool until tepid. Blend in the whipping cream and liqueur, mixing well and serve immediately. Makes about 1 1/2 cups of dipping sauce. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Vanilla Wafers, Ladyfingers, Pound Cake Cubes, Plain Cookies, Pretzels Lightly grease 8x4" loaf pan; line bottom and sides with waxed paper. Melt chocolate with water in saucepan over low heat, stirring constantly. Cool slightly. Beat cream cheese and sugar until smooth. Beat in vanilla and chocolate mixture. Fold in 3 C of the La Creme. Stir in milk. Spread into lined pan. Chill until firm, about 4 hours. Unmold and remove waxed paper. Add liqueur to remaining La Creme. Cut terrine into slices and serve with topping mixture. o :-1.00 Oven Temp:0 Place egg whites into a bowl and beat until stiff, gradually adding sugar. Add vanilla and beat again until light and smooth. Carefully stir in coconut. Drop spoonfuls of mixture onto greased baking sheets. Bake at 270 degrees (slow oven) about 40 minutes, until macaroons are delicately browned around edges. bn Cilantro 4.00 tb Toasted sesame seeds 0.00 DRESSING: 2.00 c Mayonaise 0.75 c Soy sauce 2.00 tb Combine first y ingredients in a large bowl; spoon into an 11 x 7 x 1 1/2 inch baking dish. Sprinkle with capers and Old Bay seasoning. Bake at 350 degrees for 35 minutes. Garnish, if desired, and serve with toast points. Toast Points: Roll bread slices with a rolling pin to flatten; brush with butter. Cut slices in half diagonally, and place on a baking sheet. Bake at 225 degrees for 4 minutes or until lightly toasted. the garnish. * Pickling cucumbers are cucumbers that are not less than 3-inches long and not more than 4-inches long. -------------------------------------------------------------------------- Wash the cucumbers and remove any stems. Cover with cold water and refrigerate overnight or for several hours. Pack the cucumbers into pint jars as tightly as possible. Poke in 2 springs of dill. Bring the cider vinegar, water, salt and garlic cloves (12 to 16 cloves depending on your taste) to a boil. Boil for 2 minutes. Fish out the garlic cloves with a slotted spoon and put one in each jar (or to taste) while the brine cools slightly. Pour the hot brine into the jars and seal. Makes 12 Pints. 9021 Flour 2.00tb 9021 Beef stock 2.00c 9021 Salt 1 Hold tomatoes at room temperature until fully ripe. Cut each tomato into 4 slices;set aside. In a small saucepan,combine mayonnaise,milk,lemon juice,basil and black pepper;heat until hot;keep warm. On each English muffin half arrange a tomato slice;sprinkle lightly with salt,top with a poached egg;cover with mayonnaise sauce. Serve two for each portion. Garnish with parsley if desired. Serves 4. 9021 Potatoes, cut into pieces Combine gelatin and sugar in a medium saucepan; stir in water. Let stand 2 minutes. Cook over low heat, stirring constantly until gelatin dissolves. Remove from heat; cool. Stir in strawberry puree and remaining ingredients. Pour into a 13x9 pan. Cover and freeze 8 hours or overnight. Spoon about 1/4 of frozen mixture into the container of a blender or food processor. Top with lid and process until smooth. Return to pan. Repeat until all the mixture has been processed. Return pan to freezer and freeze for 4 hours or until firm. Let stand at room temperature 15-20 minutes before serving. If you have an ice cream freezer, at * pour into container and follow manufacturer's instructions. 9022 Butter 1.00oz 9022 Oatmeal 1.00oz 9022 Water, Ina a shallow 2 1/2 to 3 quart microwave safe utensil, arrange bacon between sheets of paper towel. Microwave at high (100%) 4 minutes or until crisp. Remove bacon, drain on paper towels and set aside for garnishing. Arrange onions and potatoes over bottom of utensil; cover with plastic wrap and microwave at high 8 minutes. Stir well. Arrange drumsticks, with meatier portions to ouside, on top of vegetables. Add remaining ingredients except salt and parsley. Cover with wax paper and microwave at high 5 minutes, then at medium high (70% power) 14 minutes per pound of drumsticks, stirring several times. Let stand 15 minutes and check for doneness; juices should run clear when pierced with a fork. Add salt to taste. To serve, garnish with crumbled bacon and parsley. Red pepper rings, cut in hal Instructions: Combine mayonnaise and sour cream; mix well. Toss apple with lemon juice. Add mayonnaise mixture Brown hamburger and onions. Drain excess grease. Add tomato soup and half a can of water. Stir in vegetables. Run knife through spaghetti to cut strands. Add to soup mixture. Bring to boil, simmer 15 minutes. red pepper, molding the salad o form a heart shape. Notes ********** RECIPE ENDS ******** Cover and simmer for 35 mins. over a low heat. Take the roll dough and unroll them carefully. Cut each triangle in half. (will need part of the second box; but not all) ; keeping the triangular shape. Then wrap 1/3 or a piece of cheese around the frank and holding it with your fingers start rolling it in the roll. Start at the large end of the triangle and roll towards the tip. Bake in a hot oven until brown. should only take about 10 minutes at 400 degrees. Watch carefully. Take out when they are browned. Serve immediately. Using large soup kettle, brown beef on all sides in butter; remove beef and set aside. Brown onion and garlic in butter until soft, stirring occasionally. Stir in paprika. Return beef to kettle; add soup, water, caraway, and carrots. Bring to a boil; reduce heat, cover and let simmer 45 minutes. Stir in noodles and green beans with soup over high heat. Once soup boils, reduce to simmer, cover and continue cooking about 20 minutes. Stir occasionally. Stir in sour cream until blended. Heat, but do not allow to boil. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 14875 Fried Mush Penn Dutch 23377 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cas 14876 Fried Pies Cream egg yolks until light and fluffy. Beat whites of eggs with salt until stiff. Add yolks to whites, with sugar, whipped cream, milk and fruit. Put in trays of refrigerator, freeze until mushy. Remove and stir until fluffy. Replace in refrigerator and let stay until desired consistency. Salsa Verde Mexican Pork 23379 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 IN A LARGE BOWL,STIR MAYONNAISE,VINEGAR,MUSTARD,SUGAR,SALT,AND PEPPER UNTIL SMOOTH. ADD MACARONI,CELERY,GREEN PEPPER,AND ONION;TOSS TO COAT WELL. COVER. REFRIGERATE AT LEAST TWO HOURS TO BLEND FLAVORS. MAKES FIVE CUPS 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 14879 Fried Shrimp Dip Dips 23382 Allow 4 spears of fresh asparagus per serving. Dip asparagus in boiling water and drain immediately. Pour PLN (or similar) salad dressing over asparagus, cover, and marinate overnight. Serve on lettuce leaf. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place tortilla chips on baking sheet; sprinkle with cheese food. Bake at 350'F. until cheese food melts, 3-4 minutes. Pour ace Thick & Chunky Salsa over chips. Garnish as desired. MICROWAVE OVEN DIRECTIONS: Microwave a 9" plateful of cheese food-topped chips at HIGH 1 minute or until cheese food melts. 0.00 Sweet salad dressing 1.00 Recipe sweet salad dressing 0.00 Mix (see above) 0.75 c Vegetable oil 0.25 c In large bowl, cream margarine, brown sugar, egg and water together thoroughly. Add dry ingredients, mix well. Stir in dates or raisins and nuts (or choc. chips or coconut) if using. Drop batter by spoonfuls onto lightly greased baking sheets; flatten slightly with a floured fork. Bake in 350F oven for 10 minutes or until light golden. Makes about 3 dozen cookies. Per cookie made with coconut: 97 cal, 4 g fat, 8 mg cholesterol, 64 mg sodium, 1 g protein, 14 g carbohydrate Two cookies: 1 starch choice, 1 fruit, 2 fat weet Salad Dressing. SWEET SALAD DRESSING: Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups Sweet Salad Dressing. Notes ********** RECIPE ENDS ******** egar to a boil, stir in the paste, and add the white mustard seeds and the vegetable Preheat the broiler. Mix the mayonnaise and Parmesan. Remove the bread crusts and spread the bread with the cheese mixture. Cut each slice into four pieces. Top with an onion slice and cook 3-5 minutes, until brown and bubbling. dd milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve with bread. me@0isEqual$xqmx6Object @BaseTime@0hashValue$xqv @MemStack@0allocate$qu Preheat oven to 350 F. In large mxier bowl, beat sweetened condensed milk, peanut butter, egg, and vanilla until smooth. Add biscuit mix; mix well. Chill at least 1 hour. Shape into 1-inch balls. Roll in sugar. Place 2 inches apart on ungreased baking sheets. Flatten with fork. Bake 6 to 8 minutes or til lightly browned (do not overbake!). Cool. Store tightly covered at room temperature. owl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Remove all visible fat from pork chops. Spray Pam or other veg. spray on bottom of skillet (or you can sprinkle salt on the bottom, if you prefer) Fry pork chops until well-browned on both sides. Blend together brown sugar, mustard and dillweed. Spread brown sugar mixture over top of pork chops. Place slices of lemon on top of each pork chop. Slowly pour in wine. Cover frying pan and simmer for 50-60 minutes. Check every 5 minutes to assure there is enough liquid left in pan after they have cooked about 30 minutes. Serve immediately. Alcohol content of wine will burn off. Judy Garnett, Raleigh, NC pjxg05a soups. Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake. " Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup). PER OUNCE (channa) In large mixing bowl, combine ice cream and pumpkin pie mix; stir wuntil well blended. Pour into ice cream maker. Freeze following manufacturer's instructions. Top with your choice of toppings: mini chocolate chips, crushed toffee candy, chopped nuts, chocolate covered raisins, corn candies, or chocolate and orange jimmies. To make in home freezer, freeze mixture 2 hours. Beat with mixer or in food processor. Freeze an additional 2 hours or until firm. Mono :-1.00 Oven Temp:0 CUT THE PEPPERS into strips 1/3-in wide, and drain in a colander. Combine the garlic, shallots, pepper, thyme, mustard, anchovy paste and vinegar in a mixing bowl and stir well to blend. Slowly whisk in the olive oil in a slow stream, beating until emulsified. Stir in the peppers, and refrigerate for at least 2 hours. Remove from the refrigerator 1 hour before serving. Taste Instructions: 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them neatly aroun For the croutons, tear up the bread or cube it. Combine the melted butter and garlic powder. Pour over bread cubes and toss to cover. Spread cubes on a cookie sheet and bake 10 minutes in an oven preheated to 350 degrees, turning once. Cool. Meanwhile, wash the romaine leaves, using only the most tender inside ones, and dry thoroughly. Tear into bite size pieces and place in large bowl. Drizzle with dressing to taste, toss carefully, and serve garnished with Parmesan cheese and croutons. aute Onions, bell Pepper, Celery and Tomatoes in Margarine, covered, or two hours. Add remaining ingredients and cook 30 more minutes. erve over hot rice. k until it turns white, which should take about 1 minute. Drain the beef immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat it until it is hot. Marinate the shrimp in the French dressing for several hours. Add celery and mayonaise. Mix and serve. Add the sauce ingredients and bring to a boil. Return the cooked beef to the pan and stir-fry the mixture for another 2 minutes, coating the pieces thoroughly with the sauce and sesame seeds. Serve at once, or let it cool and serve at room temperature. In a 5-6 qt. dutch oven, cook the ground chuck, onion, peppers, mushrooms, and garlic over medium-high heat, stirring often to break up lumps of meat, until beef loses its pink color (about 8 min. ) 2. Add tomatoes with their juice, tomato sauce, basil, oregano, bay leaf and salt and pepper. Bring to a boil, reduce heat to medium-low and simmer, stirring often, until slightly thickened about 20 min. Meanwhile, in a large pot of lightly salted water, cook spaghetti until just tender, about 9 minutes. Drain well. Preheat oven to 350F. Add spaghetti, and 1 cup of cheese to the sauce; stir gently to mix. Transfer to a lightly oiled very large baking dish. Sprinkle with bread crumbs and remaining cheese on top. Bake until top is lightly browned and casserole is bubbling; about 30 minutes. Let stand 5 minutes before serving. NOTE: If you like black olives, you can add 1 small can of sliced olives in step 4 to the sauce. with the vanilla icing if desired. Anne's note: Although it is not stated explicitly, I believe the potato should be raw Mix the dry ingredients together in a bowl. Grate the potato and rinse it thoroughly to remove excess starch. Squeeze and drain it after rinsing. Add the remaining ingredients in the order given, stirring in the potato last. Mix well. Preheat the oven to 375F. Generously oil a 9" glass pie plate and scoop in the pate mixture. put in the oven and immediately turn the heat down to 350f. Bake 35-45 minutes until well browned. Let the pate cool 1-2 hours and then chill it thoroughly before serving to set it completely. It may be reheated later if desired. It is tasted when served at room temperature. Enjoy the pate as an appetizers, snack or protein main dish. may be served on crackers or bread. Great for picnics, lunches or parties. Keeps 7 days refrigerated or may be frozen into pie wedges. SERVES:6-8 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oil in large skillet over medium heat; cook pork chops until browned, turning occasionally, about 10 to 12 minutes. Sprinkle 1/4 teaspoon salt over pork; remove to warm platter and keep warm. Pour off drippings from skillet; add remaining ingredients and rest of salt. Bring to a boil over high heat; return pork to pan. Reduce heat to low and simmer for 5 to 7 minutes. Woman's Day MEALS IN MINUTES August 1985 mounts used, just change them to match your taste buds! Heat oil in large soup pot. When hot, saute onion for 5 minutes, take care not to let it brown. Add potatoes and fry for, covered for 3 minutes. Add oregano, basil, parsley, salt & pepper. Cook covered for 2 minutes. Add tomatoes and cook for another 5 minutes. Add the stock, bring to a boil, reduce heat & simmer for 20 minutes, or until the potatoes are tender. Check seasonings. Let cool, blend till smooth. Reheat before serving, but take care not to let it boil. 3767 Al Preheat oven to 400 degrees F. lightly coat 2 baking sheets with non-stick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil, salt and cayenne, if used. Lay a sheet of phyllo on a work surface with the short side toward you. Keep remaining phyllo sheets covered with a plastic wrap or waxed paper. With a pastry brush, lightly coat the lower half of sheet with the egg-white mixture and sprinkle with about 2 tsp. cheese. Fold the upper half over the lower half. Brush the right half of the folded sheet with egg-whit mixture, sprinkle with a heaping teaspoon of cheese and fold left half over the cheese. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1 tsp cheese and fold the upper half over lower half. Finally brush the top with the egg-whit mixture and sprinkle with 1 tsp. cheese. Cut into ten 1/2-inch strips using a knife or a serrated pastry cutter. With a wide spatula, transfer the strips to the prepared baking sheet, placing them about 1/2 inch apart. repeat the procedure with the remaining 5 sheets of phyllo, egg-whites and cheese. Bake the straws for 8 to 10 minutes, or until golden and crisp. Transfer to a rack to cool. Makes 5 dozen straws. Note: The straws may be stored in an airtight container at room temperature for 1 week or the freezer for up to 2 months. A nice, crisp nibble to serve with drinks. These appetizers work beautifully for entertaining because they can be prepared in advance and stored in tins or frozen. 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce. .50c 3768 scallions) 0.00 3768 Heaping tbsp dill weed, or 1.00 TO COOK PRAWNS: Leaving the shells of the prawns intact, insert the toothpicks along the inside curves to prevent curling. Drop the prawn into 3/4 pt of boiling water and cook briskly, uncovered, for about 3 minutes until pink and firm. Drain in a sieve and cool quickly under cold running water. Remove the toothpicks and peel the prawns, leaving the last section of shell and tail on each one. De-vein the prawns by making a shallow incision across their tops with a small, sharp knife. Lift out the vein. Butterfly the prawns by cutting along their inner curves 3/4 of the way through, spreading the open and flattening with a cleaver. MARINADE Put the vinegar, water, salt, sugar and MSG into a mixing bowl and stir together thoroughly. Add the prawns, marinade at room temperature for 1 hour. FILLING Drop the egg yolks into a small saucepan and beat lightly with a fork. Remove 2 1/2 t of the yolks and set aside. Add 3/4 pt of water to the remaining yolks, stir thoroughly, and cook over a moderate heat for 10-15 minutes until the yolks are firm and hard-boiled. Drain them in a sieve, and mash them into a paste. Beat the sugar, salt, salt, lemon juice, MSG, and the rest of the raw egg yolks and continue to beat. Rub the mixture through a fine sieve. TO ASSEMBLE AND SERVE Divide the seasoned egg filling into 6 equal parts and pack each part into the center of a prawn. Seal the edges by pressing them together. Serve at room temperature. hopped 0.25 c Puritan oil 2.00 tb Prepare the recipe for cream puffs. Shape the mixture with a pastry tube into 4-inch strips on a well-oiled baking sheet. Allow 2 inches between the rows of eclairs. Bake as cream puffs. Cool. Cut a slit in the top of each. Fill with cream filling. Ice by dipping into any desired icing. The Household Searchlight . In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve a This recipe is from my father-in-law Ed Stang. He just dumped in whatever goodies are on hand; they always taste great. Preheat oven to 350. In a medium bowl add all-purpose and whole wheat flours, baking powder and salt. In a large bowl, cream shortening and sugars; blend in eggs and vanilla. Beat well. Add dry ingredients and mix well. Add oats, fruit, nuts and chocolate bits; mix in thoroughly. Dough will be crumbly. Drop by teaspoonfuls onto greased cookie sheets, using fingers to shape together. Bake at 350 about 12 minutes or until golden brown. Remove to rack to cool. Yield: about 6 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer $ )+ ,.#/1*66+77-9;.:<.:<,8:)48(37#.2#.2#-4$.5$-6$-6%.7$/7$.8".8!-7!-7!.6 -5 -5 -5 A favorite Valencian tapa as well as a popular main dish, especially along the Costa Blanca. A cold beer might go best with this piquant tapa. Clean and skin eels and cut into 1- to 1 1/2-inch pieces. Heat 1 tablespoon olive oil in a casserole or skillet, add paprika, and stir in enough water to cover eels. Bring to a boil and add pieces of eel. Meanwhile with a mortar and pestle or in an electric blender crush garlic, almonds, parsley, and saffron with enough olive oil to make a smooth paste. Stir mixture into casserole, add salt to taste, and cook for about 20 minutes or until eels are done. Add more water if sauce thickens. Serve hot. Variation: For an all-in-one meal or a main course, add peas, chopped carrots, or new potatoes (or all three) and serve over rice, as they do in Valencia. GS{LX * The Corn Tortillas should be 6 to 7-inches in diameter. ** See Sowest 2 for the recipe. *** Use either Monterey Jack or Chihuahua cheese in this recipe. Heat the oven to 400 degrees F. Heat 1/8-inch of vegetable oil in an 8-inch skillet over medium heat, just until hot. Cook the tortillas, one at a time, in the oil until crisp, about 1 minute. Drain on paper towels and then cut them into small pieces. (NOTE: You could use tortilla chips where they are available. ) Cook and stir the bacon, onion, and garlic in the margarine and 1 tbls of vegetable oil, in a 10-inch skillet until the onion is tender. Stir in the tomatoes, salt, pepper, and nutmeg. Simmer uncovered for 3 minutes, stirring occasionally. Add the spinach, cover and cook until the spinach is wilted, about 3 minutes. Line the bottom of an ungreased square 8 X 8 X 2-inch pan with the tortilla chips or pieces. Spread the spinach mixture over them. Cut the eggs lengthwise into halves and arrange them on the spinach mixture. Pour the Basic Green Sauce over the eggs; sprinkle with the cheese and bake, uncovered until the cheese is melted, abut 15 minutes. abbage 2.00 lg Carrots, Cut Into Julienne 1.00 Cucumber, Cut Diagonally 0.00 Into 1/4-Inch Slices 1.00 c Bean Sprouts 8.00 oz Tofu, Cut Into 1/2-Inch 0.00 Cubes 0.00 --------- DRESSING --------- 0.33 c Smooth Peanut Butter 0.33 c W Preheat oven to 425 degrees. With sharp knife,remove the top and center of each roll,leaving a shell about 1/2" thick. Place shells in oven to brown,about 15 minutes. Melt butter and saute scallions. Beat eggs and milk together with seasonings. Pour into pan with scallions and scramble. Spoon into baked shells and serve. Garnish with parsley or paprika,if desired. Makes 3 servings. ssing for an unusual Indonesian inspired taste. Steam the beans, Melt the butter in a double boiler, add flour and stir until blended. Add milk and seasonings and cook until mixture is thick. Remove from fire and add the hard cooked eggs. Set aside to cool. When cold, shape into croquettes; roll in cracker crumbs and egg, and fry in deep hot oil. the peanut butter, water, lemon juice, Tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove from the heat and Cream the butter with lard. Add egg and sugar. Beat well. Add flour, 1 cup at a time. The dough will be mealy. Work quickly with your hands to gather dough into a ball. Knead lightly so the mixture adheres. You may chill it at this point while making the filling. Egg Custard Filling: Be sure all the ingredients are at room temperature. Beat whole eggs at low speed with egg yolks well. Do not over beat, add sugar, then milk, then half and half. Let mixture rest 10 - 15 minutes. Skim foam from mixture. Separate dough into 24 ball. Press each into 2 1/2 inch tart shell to an even layer across the bottom and all the way up the side. Fill shell with filling almost to the top. Preheat oven to 300. Place tarts on cooky sheet and bake for 45 minutes. Cool for 10 - 15 minutes. Loosen slightly by inserting a toothpick along the sides. Tart shell should unmold easily. hem til they ben y-now; than lay hem in a dysshe, and pore ther-on Vynegre and a lityl verious, and pouder Pepir ther Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. updated by Maxime de la Falaise. Typos by Jeff Pruett (except in the original). Notes ********** RECIPE ENDS ******** In a large pot, bring the chicken stock to a boil over high heat. Season to taste with salt. Gradually pour in the beaten eggs, whisking constantly with a large cooking fork until soft threads of egg form, about 1 minute. Pour the soup into a warm tureen. Serve immediately with the green onions mounded in the center. Recipe from Food & Wine, November, 199 1. CLrBJoFJgDBUGALDN=:N=:N<;J;9I;@PEHUIOUGMQCGL?AH<REGVHLbTZ_PX^MZaQ\eU`cU[\NTWHLaPSaQRaQRaQRaQRaQRbRSbRSbRS_OP]M Bring water to a boil in a large saucepan; add bouillon cubes and stir until dissolved. Stir in soy sauce; return to a boil. Remove from heat; add eggs all at once, stirring rapidly in one direction with a spoon. Eggs will separate to form fine threads. Stir in green onions. Serve immediately. Typed by Syd Bigger. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat eggs & stir in water. Mince scallions. Blend cornstarch and remaining cold water to a paste. Bring stock to a boil. Reduce heat to medium and stir in sugar, salt, sherry & soy sauce. Add cornstarch paste & cook, stirring, until soup thickens & is smooth. Reduce heat to low. Pour eggs in slowly, stirring constantly, until they separate into shreds; then turn off heat. Garnish with minced scallions. Serves 4- 5. alf the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread s Soak dried mushrooms. Shred pork. Combine cornstarch, sherry & egg white; add to pork & toss to coat. Sprinkle with sesame oil. Shred bamboo shoots & soaked mushrooms. Mince scallion stalk. Blend cold stock & remaining cornstarch. Put remaining stock in a pan with mushrooms, bamboo shoots, soy sauce & salt. Bring to a boil. Reduce heat & simmer, covered, 2 to 3 minutes. Add cornstarch mixture & cook, stirring, until soup begins to thicken. Add pork & cook 1 minute more. Meanwhile beat eggs. Pour eggs in slowly, stirring constantly until they separate into shreds, then turn off heat. Sprinkle with minced scallions & pepper. VARIATION: For the pork, substitute chicken. 1632Prolog K32Thk1632Epilog MapSLFix HeapReAlloc HeapSize FreeLibrary GetProcAddress LoadLibraryA GetModuleHandleA RtlMoveMemory MulDiv LocalFree LocalAlloc ReadFile CreateProcessA lstrcatA GetSystemDirectoryA Sleep GetProcessFlags OpenEventA OpenMutexA GetCurrentProc In a small bowl, beat eggs with a pinch of salt; set aside. In a medium saucepan, bring stock to a boil. Slowly pour beaten eggs into boiling stock, stirring constantly. Cook for 1 minute. Place remaining salt and onions in a serving bowl. Add soup; serve hot. Makes 4 servings. RegEnumValueA RegDeleteKeyA RegQueryInfoKeyA RegCreateKeyExA ADVAPI32.dll SearchPathA GetWindowsDirectoryA ConvertToGlobalHandle LockResource LoadResource FindResourceA EnumResourceNamesA To keep the egg flakes afloat, the soup must be thickened with cornstarch first before the beaten eggs are stirred in. Bring soup stock to a boil. Slowly pour in the cornstarch mixture while stirring the stock, until the stock thickens. Reduce heat so stock just simmers. Pour in the eggs slowly while stirring the soup. As soon as the last bit of egg is in, shut off heat at once. Serve with chopped scallions on top. SUBSTITUTIONS AND VARIATIONS: TOMATO EGG-DROP SOUP is just a variation of plain egg-drop soup. The added tartness of tomatoes gives this soup an extra "zing" and helps to pick up sagging appetites. The addition of 1 medium-size can of stewed tomatoes is all that is needed. Bring stock to a boil. Add the tomatoes. (Mash the tomatoes if the pieces are too large. ) When soup boils again, add the cornstarch mixture as before. Add the eggs while stirring. Shut off heat at once and serve topped with the chopped scallions. Brown chicken lightly in butter. Add bean sprouts, onion, celery, and green pepper. Cover and cook a few minutes until onion is transparent. Cool slightly. Spoon chicken-vegetable mixture into beaten eggs, straining out liquid in bottom of pan. Add salt. Mix thoroughly. Pour 1/4 cup mixture into hot fat, about 1/2 inch deep. Flatten "cake" to 1/2 inch thickness. Cook until brown on both sides, turning once. Drain and serve hot with sauce. Makes 12 cakes Sauce: Combine juices, setting aside 1/4 cup of liquid. Heat to boiling. Blend cornstarch, sugar, and the 1/4 cup liquid. Add to boiling juice. Cook, stirring constantly until thickened. Add soy sauce. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put meat, onion, sprouts, green onion tops, soy sauce, and salt in a bowl; mix well. Stir the eggs lightly into the mixture. Use a deep-bowl ladle to spoon out the mixture and lower into the hot oil. Tip the ladle at once to release the omelets. Let them fry until they rise to the top. Turn each to brown the other side. Lift out with a large slotted spoon. Serve on a hot dish covered with a little of the sauce (below). Serve additional soy sauce separately. Egg Foo Young Variations Chicken Foo Yong: Use cooked chicken or turkey instead of ham or pork. Crabmeat Foo Yong: Use canned or cooked crabmeat instead of ham or pork. Lobster Foo Yong: Use canned or cooked lobster instead of ham or pork. Shrimp Foo Yong: Use canned or cooked shrimp instead of ham or pork. Vegetable Foo Yong: Omit meat; use 2 cups chopped green pepper, celery, onion, and canned bean sprouts combined. Season with additional 1 teaspoon salt. Subgum Foo Yong: To the master recipe or any variation, add 1 cup diced mushrooms, 1/2 cup diced green beans, and 1/2 cup diced canned bamboo shoots. Mix and cook as directed. Sauce: Heat stock with molasses and soy sauce. Combine cornstarch with cold water; stir it until smooth. Let come to boiling point and cook until thickened. minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. Combine eggs, sprouts, onions, flour & salt thoroughly. Heat wok or heavy skillet over moderate heat until hot. Add 2 T oil and heat. Ladle mixture into 4 mounds in wok. Using a spatula, gently flatten the mounds. Cook until the underside is brown, turn over, add the remaining 2 T oil, and continue cooking for 6 to 7 minutes. Remove and drain. Lightly score the top of each patty with an "X" and arrange on serving platter. Pour gravy over all and serve. To make gravy: Mix oil & flour in a pre-heated skillet and cook over medium heat to make a roux. Gradually stir in broth along with remaining gravy ingredients, cooking until a gravy consistency is reached. To vary the gravy, add diced cooked chicken, pork or shrimp to it. 0.00 000010 9383 Prepared egg roll wrappers 1.00pk 000011 9383 (16 oz.) To prepare Egg mixture: In bowl combine shrimp, beaten eggs, bean sprouts, scallions, and seasonings, mixing well. In 9 inch nonstick skillet heat oil; drop a scant 1/4 cup of egg mixture into hot oil and cook until set and lightly browned on bottom. Turn patty over and brown other side; remove to a warmed platter and keep warm. Repeat procedure with remaining egg mixture, using scant 1/4 cup mixture for each patty. To prepare Sauce: In small saucepan combine soy sauce, cornstarch, vinegar, and ginger, stirring to dissolve cornstarch; gradually stir in water. Stirring constantly, bring mixture to a boil and cook until sauce thickens. TO SERVE: Transfer patties to 2 warmed plates and top each portion with half of the sauce. 9384 Milk 1.50c 000005 9384 Butter or oil; melted/cooled 2.00tb 000006 9385 Wash and drain bean sprouts. Cut onion into thin slices. Cut pork into thin strips, julienne style. Heat wok, adding 1 tablespoon oil. Stir-fry bean sprouts, onion, BBW pork, and bamboo shoots for 2 minutes with 1/2 teaspoon salt and 1/2 teaspoon sugar. (Do not overcook. ) Let cool before using. In a separate bowl beat the eggs, add oyster sauce and soy sauce; mix well. Add the stir-fried ingredients and mix thoroughly. Heat wok, add 1 tablespoon oil and drop 1/2 C. of the mixture in the wok. Fry about 2 minutes on each side. Place on serving dish and set aside. Repeat procedure with remaining oil and mixture. Pour gravy, over patties and garnish with the chopped green onion and toasted sesame seeds. Toast sesame seeds in a dry frying pan, without oil for 3 minutes. GRAVY: 1. Bring broth to a boil. Add mushrooms, salt, sugar, pepper and dark soy sauce. Prepare thickening made with the cornstarch and cold water; add the seasoned broth and cook for 1 minute. Onion Thin Onion Rings Instructions: Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well. Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in A Jar. Combine all ingredients except eggs and mix thouroughly. Add eggs to mixture and blend together. Heat enough oil to cover bottom of large skillet. Form patties using approximately 1/3 cup of mixture. Fry until brown on both sides turning only once. Heat liquid for gravy in small saucepan. Add remaining sauce ingredients and cook until thick and bubbly, stirring constantly. Pour over patties and serve hot. * Use leftover barbecued pork, chicken, beef or ham. Chol. Blend together half and half,1 egg and seasonings. Stir in remaining ingredients except muffins and cheese. Spread each muffin half with 1/3 cup of egg salad. Top each with 1 tbsp. cheese. Broil about 6" from heat until cheese melts,about 2 to 3 minutes. Serves 6. 000008 10346 Honey 0.25c 000009 10346 Eggs Cut eggs in half lengthwise and carefully remove yolks. Put yolks into a bowl. Mix in tuna, 2 tablespoons of mayonnaise, salt, pepper and gherkins. Divide mixture evenly between egg white halves and fill hollows. Smooth tops to form neat mounds. In a bowl, mix remaining mayonnaise, half and half, tomato paste and Curry Powder; season with salt. Mix until smooth. Spoon mixture over prepared eggs to coat completely. Garnish with paprika and parsley sprigs, if desired. Serve chilled. margarin Chill well Enjoy! 50c 000002 10347 Baking powder 1.00ts 000003 10347 Bananas, mashed 1.00c 000004 10347 Baking soda 0.50ts 000005 10347 Milk In a bowl, stir the eggs with the dry sherry. In a mixing bowl, combine all the filling ingredients, include only the white parts of the chopped scallions (save the green parts for garnish) and stir to blend well. In a 8-inch skillet, heat the oil lightly. Pour about a quarter of the egg mixture to cover the bottom of the skillet. Heat until the egg pancake has barely set, then transfer to a plate. Make 3 more pancakes. Divide the filling into 4 portions and put a portions on each pancake. Moisten your fingers with cold water and spread the filling mixture evenly over the surface of the pancake, then roll up tightly, as you would a jelly roll. Seal with a little leftover egg from the egg-beating bowl. Place the rolls on a flat plate that will fit your steamer, and then steam them over an inch of simmering water for 15 minutes. In a bowl, mix together the sauce ingredients. To serve, cut the rolls into slices, cutting on the slant. Drizzle the sauce over them and top with the scallion greens and the carrots. Makes 6 to 8 appetizer servings. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 c Sliced water chestnuts 3.00 Eggs, hard boiled, chopped 1.00 c Fresh bean sprouts 4.00 Slices bacon, cooked and 0.00 Crumbled 0.00 --------- DRESSING --------- 1.00 c Sunflower oil 0.75 c Chopped onion 1.00 tb Worcestershire s Boil egg plant, scoop out the meat and mix with butter, egg, salt, pepper and enough flour to drop from a spoon. Heat shortening (375 degrees). Drop batter from spoon and fry. Drain on paper towel. Cooking time about 6 minutes. ther. Just before serving, toss salad with dressing. Serve. Notes ********** RECIPE ENDS ******** n banana well in sesam Add 2 Tb. of batter and tilt around to coat evenly. Cook for 1 minutes. Invert Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. Notes ********** RECIPE ENDS ******** ing electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Heat the seseme oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce, sugar Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. 6. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. 7. Heat the sesame oil in a large skillet. Quickly cook the bean sprouts over high heat stirring constantly. Add mushrooms, water chestnuts, bamboo shoots and cook approximately 2 minutes. Add meat, shrimp, green onion, salt & pepper, soy sauce and sugar. Remove from heat and set aside to cool. Place 2 tablespoons of the mixture in center of egg roll skin. Take the two opposite ends and fold in. Moisten other 2 edges with beaten egg. Roll into a log shape. Pre-heat oil in either a deep pot or wide deep skillet. Fry the egg rolls until golden brown turning every so often to get an even browning. Remove from oil and place on absorbent paper to drain and serve very hot. Fill a large saucepan with water. Add the ginger, garlic, sugar and salt and bring to a boil over high heat. Add the shrimp and cook until they curl and turn pink, about 1 minute. Discard the garlic and ginger and, using a slotted spoon, transfer the shrimp to a sieve to drain; let cool slightly, then cut in 1/4-inch dice. Set aside. Bring the water in the saucepan back to a boil over high heat. Halve, core and finely chop the cabbage. You should have 6 cups. Add the cabbage, onion and celery to the water and cook until the cabbage is bright green, about 1-1/2 minutes. Drain thoroughly in a colander and set aside to cool slightly. Press down to extract any excess water from the vegetables. In a large bowl, combine the reserved shrimp and the barbecued pork; season with salt to taste. Add the vegetables and mix well. Divide the filling into 12 equal portions. Place an egg roll wrapper on a work surface like a diamond, with a tip facing you. Keep the remaining wrappers covered. Place one portion of the filling in a horizontal line across the bottom third of the wrapper, then fold the tip closest to you over the filling toward the center. Lightly brush the side tips of the wrapper with some of the beaten egg, then fold them into the center. Brush the surface with egg and roll up the wrapper from the bottom. Brush the top tip with egg; fold toward you to seal the cylinder. Repeat with remaining wrappers and filling. Heat a wok over high heat for 45 seconds. Add the peanut oil and heat to 350F. Add 4 egg rolls to the wok and fry, turning frequently with tongs or chopsticks, until golden brown, 4 to 5 minutes. Transfer to a colander or large sieve set over a bowl to drain. Repeat with the remaining egg rolls, 4 at a time. Serve immediately with the mustard sauce. Makes 12 egg rolls. This is truly a creation of the Chinese-American restaurant. There is no such thing as an egg roll in China. There are spring rolls, delicate finger-size cylinders filled with bean sprouts, scallions, shrimp and pork, encased in a paper-thin skin. Egg rolls on the other hand are usually filled with a bewildering variety of ingredients, mostly chopped cabbage. It is, however, possible to create a fine egg roll such as the one here. Recipe from Food & Wine, November, 199 1. (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooledcake. onut Milk FILLING: Saute onion in oil in large skillet, stirring often, until soft and golden, about 8 minutes. Add red pepper and cook 4 minutes longer. Add spinach, lemon rind, salt, sugar and pepper. Transfer to medium size bowl. Stir in ricotta cheese. Set aside. Preheat oven to 400 degrees. Grease bottom of 1 5. 5 x 10. 5 inch jelly roll pan. Line bottom withw ax paper; grease and lightly flour paper, tapping out any excess flour. Set aside. ROULADE: Melt butter in heavy saucepan over low heat. Stir in flour. Cook, stirring, until mixture is smooth and lightly colored. Gradually whisk in warm milk. Cook, stirring, over medium heat until mixture is quite thick, 4-5 minutes. Stir in pepper. Remove from heat. Beat egg yolks, one at a time, into milk mixture. Stir in 3/4 c of the parmesan cheese. Transfer mixture to large bowl. Beat the egg whites in a large bowl until stiff peaks form. Carefully fold into the milk mixture. Spoon into the prepared pan, smoothing the top with a spatula. Sprinkle evenly with the remaining 1/2 c cheese. Bake roulade in preheated hot oven for 15 minutes or until golden and cake tester inserted into center comes out clean. Carefully invert onto kitchen towel or wax paper. Remove the wax paper from the top of the roulade. Starting with a long side, roll up the roulade and towel together. Place the roll, seam-side down, on wire rack. Cool at room temperature 20 minutes. Unroll the roulade and remove the towel. Spread spinach filling down the length of the roulade, leaving a 2 inch border on one long side and a 1 inch border on each short end roll. Roll up, jelly-roll fashion, from the long side without a border. Wrap tightly with plastic wrap and refrigerate. Unwrap to serve chilled or at room temperature. Cut crosswise into slices. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Note: No directions. Cream sugar, shortening. Add sour milk, soda and salt. Stir in enough flour to make a stiff dough which can be rolled. Roll out, cut, bake in 425 F. oven. zzarella cheese 6.00 tb Olive oil 12.00 sl French bread, 1/2" thick Instructions: Wash and dry the spinach, discard the stalks and put the leaves into a shallow salad bowl. Put the canned anchovies and their oil into a large saucepan Sift and mix together the dry ingredients. Add the milk and shortening. Pour into greased muffin tins and bake at 350-F for 30 minutes. Lightly toast the French bread on one side only. Paint the untoasted side with a little of the anchovy oil, then grill until gilded. Add 2 teaspoons lemon juice and a good grinding of pepper to the anchovy mixture remaining in the pan. Flour enough to roll. Note: Combine ingredients adding enough flour to roll without sticking to board. Cut, bake in 425 F. oven. ed spatula to get every last drop formt he pan) and toss gently. Slice the mozzarella and add it to the salad just before serving. Garnish with the toasts or hand round separately, and offer wedges of lemon as well. Notes ********** RECIPE ENDS ******** PREHEAT OVEN TO 350F 15 minutes before baking, with the rack in the center of the oven. Butter a 6-cup souffle dish. Have a kettle of boiling water ready and a baking pan large enough to hold the souffle dish. Whisk the eggs, egg yolk and sugar until light. Mix in the butter, the half-and-half, brandy, vanilla, nutmeg and salt. Place the bread in the souffle dish and pour the custard over it. Press the bread into the custard so it gets well soaked. Let rest 20 minutes. Put the souffle dish in the baking pan and place on the oven rack. Pour boiling water into the baking pan so it comes halfway up the sides of the souffle dish. Bake until the custard is softly set in the center, about 1 hour. Remove from the water bath. Serve warm or at room temperature with Cranberry-Maple Sauce. Once cooled, the pudding can be refrigerated for up to 3 days. To reheat, cover with aluminum foil with several slits in it. Bake in a preheated 350F oven for 20 minutes. Serve warm, or at room temperature with Cranberry-Maple Sauce. CRANBERRY-MAPLE SAUCE: Bring the maple syrup and sugar to a boil in a small non-aluminum pan, then cook for 3 minutes. Add the cranberries and cook until their skins burst and they begin to pop, 6 to 8 minutes, or slightly longer if they are frozen. Cut the butter into 3 pieces. Remove the pan from the heat and whisk in the butter, 1 piece at a time, waiting until each is incorporated before adding another. Add the bourbon. Sauce can be served immediately or refrigerated for up to a week. Reheat gently and thin with 2 to 3 tablespoons water before serving. Heat oven to 350F. Spray a 13 x 9 x 3 (3 quart) baking dish with non-stick spray. Set aside. In a large bowl, combine all bread pudding ingredients except bread and raisins. Blend until smooth with a wire whisk. Fold in bread cubes and raisins. Pour into sprayed baking dish. Bake for 40-45 minutes or until knife inserted in center comes out clean. Meanwhile, in a small saucepan, combine all rum sauce ingredients. Cook over medium heat until mixture comes to a boil, stirring constantly. Boil 1 minute. Remove from heat. Cool slightly. Serve over warm bread pudding. Makes 12-16 servings. Per serving: 1 starch, 2 fruits, 1 fat Calories per serving: 250 0 oz Walnuts Instructions: Wash the spinach very well. Remove the stems. Shake the leaves to remove any surplus water & then pat dry with paper towels (or spin in a lettuce spinner). Sprinkle the two envelopes gelatine onto the water to soften. Place over low heat, stirring until dissolved. Add gelatin to the eggnog, add the almonds. Pour into an oiled 5-cup mold. Refridgerate until set, about 3-4 hours. Unmold and garnish with the mandarin oranges and coolwhip . e spinach in a bowl. Chop the green onions finely & sprinkle in the bowl. Mix together the oil & lemon juice & pour into the bowl. Toss In a medium saucepan, stir together corn starch and 1/4 cup of eggnog. Stir until smooth. Add remaining eggnog and rice. Cook on medium heat, stirring constantly, until thickened and beginning to boil over, (about 10 minutes). Pour into serving dishes. Garnish with nutmeg. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Preheat oven:400 In 3-qt. mixer bowl combine all cookie ingredients. beat at low speed, scrapingsides of bowl often, until well mixed (2 to 4 min. In small bowl combine sugar mixture; stir to blend. Shape rounded teaspoonful of dough into 1"balls; roll in sugar mixture. place 2" apart onto ungreased cookie sheets. Bake near center of 400 oven for 8 to 10 min. or until edges are lightly browned. Ham And Spinach Potato Casserole Ground nutmeg *You may substitute 2 Tbls milk and 1/4 tsp rum extract for the rum. In a large mixer bowl beat 3/4 c butter or margarine till softened. Add sugar and brown sugar and beat till fluffy. Add egg, vanilla, salt, and beat well. Add flour and beat till well mixed. Cover and chill about 1 hour or till easy to handle. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. press down centers with thumb. Bake in a 350 degree oven about 12 minutes or till done. Remove and cool. For filling, in a small mixer bowl beat 1/4 c butter or margarine till softened. Add powdered sugar and beat till fluff. Add rum and beat well. Spoon about 1/2 tsp filling into center of each cookie. Sprinkle with nutmeg. Chill till filing is firm. Makes about 50. Hardy Vegetable Soup Haricot Mutton (nz) Harira Cut unpeeled eggplants into 1/2" diagonal slices, spread slices onto a cutting board, sprinkle with salt & press with a plate to get rid of excess liquid. Allow to drain for 30 minutes. Wipe with a damp cloth. Heat enough olive oil to cover bottom of a large skillet. Fry gently over medium heat, turning often till tender. Remove from pan & drain. Plunge tomatoes into boiling water for a few seconds, peel & deseed. Saute remaining pulp in a little olive oil till soft. Add garlic & parsley. Cover, reduce heat & cook for 30 to 40 minutes. Remove from heat, cool, add lemon juice, sugar, salt & pepper. Place eggplant in a shallow serving dish or glass bowl. Pour tomato mixture on top & chill till ready to serve. Garnish with parsley sprigs. "Vegetarian Times Cookbook" Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 425 deg. Peel the eggplant and cut the flesh into 1" cubes, more or less. Drop the cubes into boiling salted water, cook about 5 minutes, just until cooked. Drain well. Meanwhile, slice the mushrooms. There should be about 2 cups. Heat 1 tablespoon butter in a skillet and add the mushroom slices. Sprinkle with salt and about 1 teaspoon lemon juice. Cook, stirring and tossing, until the mushrooms give up their juice. Continue cooking until the liquid evaporates. Set aside. Melt 1 1/2 tablespoons butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk and cream, stirring rapidly with the whisk. When blended and smooth, add salt and pepper to taste, the remaining lemon juice, nutmeg, and Tabasco to taste. Stir in the mushrooms and eggplant. Stir in the egg. Spoon the mixture into a baking dish (an 8" pie plate works well). Sprinkle with a mixture of crumbs and cheese and dot the remaining 1 tablespoon butter. Bake 30 to 40 minutes, and then brown under the broiler. a medium bowl, stirring until well-mixed. Add tofu, shiitake, red bell pepper, snow peas and green onions. Toss with dressing until coated. Let marinate in refrigerator 30 minutes. Divide spinach between four plates. Top with marinated tofu and vegetables and serve. Calories per serving: 145 Grams of Fat: 5 % Fat Calories: 31 Peel eggplant. Slice or cube. Soak in salty water for 30 minutes. Drain. Cook in boiling water until barely tender. Drain thoroughly. Beat egg. Add milk, Worcestershire sauce, and salt and pepper to taste. Add eggplant, onion and half of the cracker crumbs. Mix together. Pour into buttered 1-1/2 quart casserole. Sprinkle with remaining cracker crumbs and grated cheese. Bake at 375 degrees for 30-40 minutes. Notes ********** RECIPE ENDS ******** Cut the eggplant in half lengthwise. Bake, cut side down, on a greased cookie sheet at 400 degrees F. for 60 minutes. As the eggplant cools, gently squeeze out the excess water. Use a spoon to scoop pulp from the skin. Place the pulp in a bowl and mash with a fork. Using a garlic press, crush the garlic into the eggplant. Add all of the other ingredients and blend well. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Lavasch Crackers, Cocktail Rye Bread, Scallions, Bell Peppers In covered saucepan, cook eggplant in a small amount of boiling water until tender, about 4-5 mins. Drain & mash. Stir in remaining ingredients except oil. Shape into patties. Fry in hot oil until golden brown, about 5 mins on each side. Robert F. Lewis "This recipe is adapted from the Taj Hotel restaurant in Bombay, but with one difference - they add three green chilies for intense heat! Peel the eggplant and cut 1/2" cubes. Sprinkle with the salt and leave in a colander for 30 minutes. Heat the butter in a frying pan over medium-low heat. Add the onions, ginger, chili and cumin seeds. Saute until the onion softens and begins to color, about 8 to 10 minutes. Stir in the eggplant, cover the pan and cook for 15 minutes, or until the eggplant is nearly tender. Add the tomatoes and season with salt and pepper. Continue to cook, covered until the eggplant is completely tender, about 15 to 20 minutes more. Stir occaisionally to make sure nothing sticks to the bottom of the pan. Serve sprinkle with the fresh coriander. from 1 lemon 1.00 ts Salt 3.00 tb Olive oil 1.00 ts Crushed red peppers 1.00 sm Butterhead lettuce, torn 2.00 lg Red bell peppers, sliced 2.00 Preheat the oven To 400. Put the eggplants On a Baking Sheet and bake for About 40 Minutes, until Soft. Remove from the oven and Leave until Completely Cold. Remove the Stalks from the eggplants. Puree the eggplants in a Processor With the Lemon Juice, Oil and Parsley and Garlic (or Chop the eggplants Very Finely By Hand and Mash and Mix With the Other Ingredients. ) Season To Taste. Serve the Dip on Individual Plates, Garnished With Parsley, Lemon Wedges and Extra Oil(Not Necessary). or Spoon It Into a Small Bowl and Garnish Before Serving With Melba Toast. (Eggplant Is Good Grilled until Charred All Over- 20 To 30 Min. Scrape Off the Skin. Rinse and Then Follow the Recipe Above. ) Notes ********** RECIPE ENDS ******** 2219 Pepper 0.25ts 2219 + 1 t. Low Calorie 1.00tb Cut the stems off the eggplants but do not peel. Cut several length-wise slits in the eggplants, but do not slice through. Heat 2 tb olive oil in a small skillet and saute the onion until it browns slightly. Than add tomato, salt, pepper, allspice, and parsley. Cook over medium low heat until the mixture breaks down to almost a puree. Drain currents, and add the to the tomato-onion mixture, and cook for 10 more minutes. Stuff the cooked mixture in the slits in the eggplants with your fingers or a knife. Set the eggplants in a flame-proof dish that iwll just hold them. Pour oil over the eggplants until oil level is about halfway up the eggplants. Add garlic & bay leaf to the oil. Cover the dish and cook over very low heat for an hour or until eggplants are very soft. Turn them every 15 minutes. WHen done, pour off excess oil and strain and store for re-use. Cool and refridgerate eggplants overnight. Serve cold with thin slices. 2221 Chopped tomato 0.50c * sliced about 1/3" to 1/2" thick ** diluted 1 can coconut milk with 1/2 can water Mix salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Gently stir in the coconut milk and simmer VERY SLOWLY, stirring frequently, for about 15 minutes. Add the sugar, remove from the pan and serve. 2221 Salt and pepper to taste 0.00 2222 Cabbage 0.50lb 2222 Carrots In a 12- by 8-inch baking pan, pour a thin layer of tomato sauce, reserving the rest. Using 1 eggplant, add a layer of slices, then all the onion rings and all the green pepper rings. Sprinkle diced garlic on top. Cover with more tomato sauce (reserving the rest), another layer of eggplant slices, then more sauce. Bake at 350 degrees for 1 hour. For a cheesy flavor, serve with nutritional yeast on top. Makes 4 to 6 servings. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Low fat, 4 oz. Preheat oven to 350F. In al large saucepan over low heat, cook green onion and mushrooms in 1/4 c water, until tender. Add spaghetti sauce; bring to a boil. Reduce heat; simmer 20 to 25 min. Sprinkle salt over sliced eggplant; set aside to drain about 10 min. In a shallow bowl, beat egg white and water together. Dip eggplant in egg mixture, then into flour. In a large non stick skillet, heat a few drops of oil over medium heat. Add eggplant slices and cook until browned, turning once; drain on paper towel. Continue until all slices are cooked. In a 13" x 9" casserole, spread about 1/2 c sauce. Add a layer of eggplant, top with 1/2 c cottage cheese and more sauce. Repeat until all ingredients are used, ending with sauce. Sprinkle with mozzarella cheese. Bake uncovered 30 min. Let stand 5 min. Cal: 152, Fat: 6g. Unmold; garnish as desired. Calories: 22 (0% from fat) Fat: 0. 0g Choles Add 1 or 2 creole tomatoes, if they are in season (These are tomatoes local to New Orleans. They are delicious!!) Simmer onion, garlic, tomatoes, ketchup, salt and pepper for 30 minutes. Add 1/2 c oil to frying pan while other mixture is simmering. Slice eggplant into 1/2 inch slices (slice only enough to fit into fry pan) Do NOT slice ahead of time. ) Add eggplant to HOT oil. Fry until slightly browned. Press each slice against side of pan to drain oil before removing. Add more oil as needed. Mix Parmesan cheese, parsley, bread crumbs, and oregano in a bowl. Place one layer of eggplant in a flat casserole dish. Sprinkle with bread crumb mixture and cover with tomato mixture. Alternate layeres and top with mozzarella cheese. Bake at 350 degrees for 30 minutes. 0ts i 20534 Olive oil 2.00tb j 20534 Salt You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. Enjoy any questions or errors let me know. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a pot, cover eggplant with cold water, bring to a boil & cook for 1/2 an hour. Drain & press with a spoon to remove excess moisture. Combine eggplant & tomatoes with remaining ingredients. Saute in moderately hot olive oil for 5 minutes. Stir & mash ingredients together as sauteing. Chill before serving. "The Africa News Cookbook" t do not overcook them or they will break up. Mix together the oil & vinegar. Toss the potatoes while still hot. Preheat oven to 375 degrees. Cut the eggplants in half lengthwise, if using the small ones and take out the flesh, being careful not to damage the skin. Mince the pulp well and place in colander after sprinkling with coarse(sea or kosher) salt for 30 minutes. Do the same with the eggplant shells and put them on a paper towel to drain. Heat 4 tablespoons of olive oil in a large skillet. Add the well drained eggplant pulp and cook until lightly browned. Add the tomatoes and cook the mixture over high heat until the liquid is evaporated. Add the other ingredients (Note:I do not use the tuna fish or the olives if I'm making this as a side dish;but they would be necessary if this is to be a main dish entree. ) Cook the mixture for 2 more minutes. Season with care as the anchovies and capers are quite strongly flavored. Fill the eggplant halves with the mixture. there will probably be leftover ingredients to be placed in another (covered) baking dish. Drizzle the leftover olive oil on top and bake for 1 hour. From Perla Meyers"The Seasonal Kitchen;a return to Fresh foods" Turn heat down to moderate (or on electric range, remove from heat). Push broccoli up side of wok; add remaining oil to bottom of wok; add soy bean mixture. Press and stir until odor of beans and garlic is present. Return to high heat and immediately recombine with broccoli, stirring constantly for about 30 seconds. Preheat oven to 350'F. (175'C. Prick eggplant several times with a fork. Bake eggplant in preheated oven 30-40 minutes or until softened and skin has turned dark brown. Cool, trim ends and peel eggplant. Process flesh in a blender or food processor with garlic, shallots, Garam Masala, tahini, lemon peel and juice until smooth and evenly combined. Season with salt. Spoon mixture into a serving bowl, drizzle with olive oil and sprinkle with cayenne pepper. Garnish with lemon slices and parsley sprig, if desired, and serve with pita bread. 7900 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4814FIce Cream Recipe (easy) Ice Cream 7901 6 -1 -1 -1.00 Crush garlic. Chop peppers. Slice unpeeled eggplant crosswise into slices 1/8 inch thick. thinly slice chicken (or, if using tofu, cut into 1/2 inch cubes) Heat oil. Add garlic and stir fry until light brown. Add eggplant and chicken (or tofu) and cook for five to seven minutes. Add red chile peppers, basil leaves, and yellow bean sauce; mix well. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Ice Cream *Note: 4 oriental eggplants should equal about 1 lb. ** 1/2 ground beef and 1/2 ground pork may be used instead of pork if desired. ***Use green part of green onion only. Trim blossom ends of eggplants. Cut in halves lengthwise. Cut each half in 1/2-inch-thick diagonal slices. Steam eggplants until tender or cook in 1 inch hot oil in large skillet or wok until golden brown. Drain well on paper towels. Drain all oil from skillet and add chile oil. Cook over high heat 30 seconds. Add garlic and cook, stirring, 10 seconds. Add ground pork, 1 tablespoon soy sauce, broth and hoisin sauce and stir-fry until pork is browned. Add vinegar and eggplants, toss lightly to blend flavors and heat through. Season to taste with more soy sauce. Mix cornstarch with water and stir into pork mixture. Cook and stir until ingredients glisten. Add green onion and stir-fry 5 seconds. Serve at once. Freshly ground pepper; Instructions: With a knife, pierce the skin of squash in serveral p This is a fairly simple Eggplant dish made with yogurt. If you aren't crazy about eggplant, you can adapt this to use zucchini or other squash; just watch the cooking times! Roast the eggplant in a 350F oven for 1 hour or until tender. When cool, peel and cut into cubes. Brown the onion in 2 Tbsp of the oil. Add ginger, garlic, coriander, cayenne, turmeric, cumin and salt. Fry for several minutes. Add the remaining 2 tbsp oil and the eggplant cubes. Cook about 5 minutes. Just before serving, stir in the yogurt and sugar. Serve with (but not necessarily ON) basmati rice. Ken \ CA l bowl, place parsley, olive oil, margarine and garlic. Cook on high for 1 minute ( or heat in pan on medium heat on your stove. ) Set aside. Saute mushrooms in 3 tablespoons butter or margarine. Cut squash in half leghthwise and remove seeds and membrame. Combine spaghetti sauce mix, tomato sauce, water, seasoned salt and onion in a saucepan; bring to a boil. ~ 2. Reduce heat and simmer, uncovered, 20 minutes. ~ 3. Peel eggplant; cut in 1/4-inch slices. ~ 4. Saute eggplant slices in hot oil in a skillet until brown, adding oil as needed; drain well on paper towels. ~ 5. Pour a third of the sauce into a 8-inch-square baking dish; cover the sauce with half the eggplant and mozzarella slices. ~ 6. Repeat layers, ending with sauce; top with Parmesan cheese. ~ 7. Bake, uncovered, in preheated 350'F. oven about 20 minutes. ~ . . which would make this ABOUT: Food Exchange per serving. . . 1 VEGETABLES Saute the onion in the oil in a saucepan until the onion is tender. Add the tomato paste, water, oregano, parsley and salt. Simmer over low heat for 10 minutes. Cut the eggplant (or zucchini) into 1/4-inch-thick slices. Arrange one layer of eggplant slices in the bottom of a lightly-oiled 9- by 13 inch baking pan. Pour on about 1/3 cup of the tomato sauce. Top with the Swiss cheese slices. Add another layer of eggplant slices and pour on about 1/2 cup of the tomato sauce. Combine the rest of the sauce with the bread cubes and spoon over the eggplant. Sprinkle on the Parmesan Cheese. Bake in a 325-degree oven for about 25 minutes. Serves 6 One Serving = Calories: 385 Carbohydrates: 17 Protein: 26 Fat: 26 Sodium: 497 Potassium: 471 Cholesterol: 72 Exchange Value: 3 High-Fat Meat Exchanges + 1 Bread Exchange + 1 Fat Exchange 2.00t g 11345 Med. Onions 3.00ea In shallow casserole put half the crumbs, 1 1/2 c sour cream, and half the butter. Slide raw eggs into this. Cover with remainder of ingredients and sprinkle with freshly grated Parmesan cheese. Bake about 20 minutes or until eggs set, at 350 degrees. James Olfson Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Approx. Cook Time: 15min For hollandaise sauce: In a heavy saucepan, combine egg product and lemon juice; stir over low heat (watching carefully so eggs don't cook) until thickened. Slowly stir in evaporated milk until heated. Remove from heat and stir in butter and cayenne pepper until smooth. Assemble each serving in the following order: waffle, Canadian bacon and poached egg. Top each with sauce and serve immediately. o make it thick and soupy. Chop and add egg whites and chopped Toss together the bread crumbs and butter. Spread in the bottom of a glass baking dish. Place the sliced,hard cooked eggs on top of the crumbs. Combine the bacon,sour cream,milk and seasonings. Spread the mixture on top of the eggs. Top with the cheese. Bake about 15 minutes @ 350 degrees until hot. 0000004722 0000004722 0000004722 0000004722 0000004722 0000004722 0000004722 0000004722 0000004722 0000004722 To make sauce,saute mushrooms in melted butter for 3 minutes or until tender. Stir in flour,broth and cook until mixture thickens. Stir in sour cream,pepper and Worcestershire and pepper sauces. Cook and stir 2 minutes more. To serve,place two English muffin halves on a plate. Place a poached egg on each muffin half. Spoon sauce on garnish with watercress. Serve immediately. Serves 3 to 4. 000004726 0000004727 0000004727 0000004727 0000004727 Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 0000004730 Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. 04732 0000004732 0000004732 0000004733 0000004733 0000004733 0000004733 0000004733 0000004733 0000004733 0000004733 0000004733 0000004733 In a 9x13 greased caserole dish, place bread cubes. Brown sausage into very fine pieces, drain. Top bread with cheese. Place sausage on top of cheese and bread Mix eggs and milk together and pour on top of the sausage, bread and cheese. Cover and refrigerate overnight. Next morn. : Mix vermouth and soup (no extra water) together and spread over the top of the casserole. Bake 300 1 hour. 0000004734 0000004734 0000004734 0000004734 0000004734 In a 10 " skillet combine the UNDRAINED tomatoes,onion, garlic,bay leaf and pepper. Bring to boiling. Boil,uncovered, 8 to 10 minutes or until most of the liquid is evaporated and onion is tender. Discard bay leaf. Stir peas into tomato mixture. Break eggs into tomato mixture,being careful not to break yolks. Arrange sausage or ham around eggs. Sprinkle pimento over all. Cover;simmer over low heat 10 to 12 minutes or until eggs are of desired doneness. Serve from skillet. Serves 4. This is actually just a variation of the fried eggs recipe. Melt butter in a small frying pan. Cut a hole in a piece of bread (this is made easy if you use the lip of a cup). Place bread with hole in the pan then crack an egg into the hole. Spice and cook the egg and bread as outlined in the fried eggs recipe. Fry the center of the bread (the hole) in the pan as well. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 As with all the egg dishes, an eggwich takes only about 5 min. to prepare. Fry an egg or two as described in the fried eggs. While the egg is frying, melt cheese on top of slices of bread, muffins, or hamburger buns in the oven. Place eggs inside pieces of bread and there you have it--an EGGWICH! s Salt 1.00 c Oil 3.00 ts Lemon juice Instructions: Remove strins and tops from snow peas. Blanche for 1 minute in boilin First Prize Main Dishes Irena Razanas Borg, Laval, Quebec "Coming from a Lithuanian-German heritage and marrying into an Egyptian-Greek family gave new meaning to the word garlic. This recipe, which my mother-in-law showed me how to make is something that she taught herself as journeyed from Egypt to Cyprus and through london on the way to Canada. The aromas of lemon, garlic and oregano remind my husband of home, and remind me of my mother-in-law who has now moved back to Greece. " Peel and quarter potatoes. In large pot, cover potatoes with cold water; bring to a boil and cook for 10 minutes. Drain and set aside. In bowl, mix together beef, garlic, bread crumbs, parsley, mint, raw egg, 1 1/2 tsp of the salt and 1 tsp pepper; form into oval loaf. Scoop out two spoonfuls of meat from top of loaf; place hard-cooked eggs lengthwise into hollows, covering tops with meat mixture. Place meat in shallow roasting pan; surround with potatoes. Combine lemon juice, oregano, oil and remaining salt and pepper; drizzle over potatoes. Pour in 3/4 cup water. Bake in 325F oven for 1 1/2 hours or until meat thermometer inserted in meat loaf registers 170F. SERVES:10 d 12039 Baking soda 0.50ts e 12039 Salt 1.00ts f 12039 Cinnamon Heat wok/pan high Add peanuts, stir for 30 seconds, remove Add some oil, garlic and ginger, stir Add chicken, stir momentarily Add the 8 jewels (onions first, bok choy leaves last) Add sauce, let it begin to bubble, thicken Serve, PRONTO! 0.25ts i 12039 Unsweetened apple sauce 1.00c j 12039 Raisins The day before assembling this dish, boil potatoes with the skins on; let cool overnight. When ready to prepare, peel and dice potatoes. Fry bacon until crisp; set aside on paper towels. Fry potatoes in bacon fat until light brown; remove from pan, drain on paper towels and place in a 3-quart baking dish. Fry onion and celery in same skillet; drain and add to potatoes with bacon; mix gently. Pour half-and half over mixture. Bake uncovered 1 hour at 325 degrees. Makes about 16 servings. Great for large family dinners and pot luck suppers .00tb o 12040 Medium-size tart apples 5.00 a 12040 Granulated and brown sugar, 0.50c b 12040 -mixed 0.00 c Melt the butter in a medium-sized frying pan over medium heat. Put in the onion and saut until soft. Add the ginger, chili, fresh green coriander, turmeric, cumin and tomato. Stir and cook for 3-4 minutes or until tomato is soft. Put in the beaten eggs. Salt and pepper them lightly. Stir the eggs gently until they form soft, thick curds. Cook the scrambled eggs to any consistency you like. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Note- Chicken breasts should be cooked and shredded. Avocado, peeled, pitted and sliced. Combine stock, lime juice, oregano, basil, pureed chipotle and bay leaf in stockpot. Season to taste with salt and white pepper. Bring to boil. Simmer 15 minutes. Add shredded chicken, tomatoes, red onion and cilantro. Bring to boil. Simmer 5 minutes. Adjust seasonings to taste. Ladle very hot soup into warm soup bowls. Drop in cheese cubes. Garnish each serving with a few tortilla strips, avocado slices, lime slice and cilantro sprig. Makes about 1 quart. Each serving contains about 313 calories; 1102 mg sodium; 39 mg cholesterol; 20 grams fat; 16 grams carbohydrates; 19 grams protein; 1. 5 grams fiber; 57% calories from fat. Source-"Culinary SOS", The Los Angeles Times, 2/27/92 arnish if desired. Variation contributed by: Joe Chamberlain A great variation on this in the spring is to replace the lettuce with fresh endive. My daddy used to have me pick it out of the ya Drain and flake crabmeat; combine remaining ingredients except bacon. Mix well. Shape into walnut sized balls. Wrap in bacon half; secure with toothpicks. Broil under medium heat until bacon is crisp, approximately 10 minutes, turning to brown evenly. Garnish with parsely ans lemon. Makes appromately 2 dozen. 000004 4391 Cinnamon 2.00ts 000005 4391 Almonds; Gro ** Or cod, sole, flounder, haddock, pickerel Place fillets in a greased shallow baking dish. Sprinkle with onion, herbs and salt. Add wine and water. Bake at 230C (450F) 15 min or until flesh in opaque and flakes easily. Transfer on a platter and keep warm. Over high heat, reduce cooking juice to 250 ml (1 cup). Strain and add to milk. Melt butter and blend in flour. Add liquid and cook, stirring until smooth and thick. Add 100 mL (1/3 cup) grapes and reheat. Pour over fillets and broil until golden brown. Decorate with remaining grapes and serve. Typos by Vern - Know-wud-I-mean 000001 4392 Yeast; dry, active 1.00pk 000002 4392 Salt 0.50ts 000003 4392 Sugar 4.00tb 000004 In 1/2 quart casserole, combine soup, milk, soy sauce, and pepper; stir in green beans and 1/2 onions. Bake at 350F for 30 minutes; stir. Top with onions, bake 5 minutes more. Makes 4 cups 000006 4392 Milk 0.50c 000007 4392 Egg; large 1.00 000008 ell in advance, prepare cornbread according to package directions. ool and process in food processor or blender to make fine crumbs. et aside. Finely chop Onion. Remove seeds and veins from Peppers and hop into approximately 1/2 inch pieces. Peel, chop, and finely crush arlic. aute Onion in 10 inch frying pan in hot olive Oil until soft, about 4 inutes. Add Peppers and Garlic and continue cooking until Peppers re almost tender. Meanwhile, peel shrimp. Coarsely chop shrimp, callops and flounder. Remove Onion/Pepper mixture from heat and add eafood, mayonnaise and lime juice. Stir gently to prevent breaking p crab. Season to taste with Salt, Pepper and cayenne. Shape into atties and coat both sides with cornbread crumbs. (May now be placed n a plate and refrigerated for up to an hour) When ready to serve, eat 2 tablespoons of the clarified Butter in the frying pan over a oderately high flame. Saute 3 cakes at a time until golden on both ides, about 2 minutes. Add more Butter as necessary. May be served ith Creamy Corn Sauce. Spoon warm corn Sauce on plate and place eafood cake on top. 00 Salt and pepper, to taste 12.00 tb Safflower or Canola oil 0.00 -=OR=- 9.00 tb -Safflower or Canola AND 3.00 tb -Olive oil) Instructions: MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender. Makes 1 Cup Dice one medium elephant (should take approximately 60 days) and place in 5 ton casserole. Add enough brown gravy to cover. Cook in a 325 deg. oven for about 4 weeks or until tender. During last 7 min. , cook creamettes as directed on package. Drain, do not chill. Mix in with elephant stew. Serve hot. If guests bring guests, add 2 rabbits, but only if necessary, as most people do not like to discover hare in their stew. ch addition until smooth. Beat egg whites until stiff; fold Cut the yuca into 2-in pieces and peel with a paring knife. Cut the large pieces in half so that all are of uniform size. Bring ar least 2 quarts salted water to a boil. Add the yuca and cook for 20 minutes or until cracks begin to appear in the center (of the yuca) Add 1 c cold water. Cook the yuca for 5-10 more minutes, or until very soft. Meanwhile, make the mojo. Finely chop the garlic, and, in a mortar and pestle, pound it to a paste with the salt and pepper. Stir in the lime juice and correct the seasoning. Just before serving, heat the olive oil in a small frying pan and pour it into the garlic mixture. Stand back - it may spatter. Drain the yuca and pull out any fibers. Arrange on a platter or plates and pour the hot mojo on top. Garnish the yuca with thinly sliced onion and serve ls & toss with salt. Serve piping hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Notes ***** Measure 2 tablespoons sugar into a bowl and stir in 4 tablespoons boiling water. Add a cinnamon stick and 1/4 pint cold water. Scrub the oranges, flute the peel lightly with a citrus zester and slice the fruit thinly, discarding the ends. Remove pips (seeds), put the orange slices into the sweetened water and leave to soak overnight. Next day, turn the oranges and their liquid into a saucepan. Cover and cook very gently for about 30 minutes. Carefully turn the slices once they cook. Lift the cooked orange slices from the pan one at a time, shaking to let the syrup drip back into the pan, and put them on a rack to drain and become cold. Remove the cinnamon stick, then boil the syrup until reduced to a few sticky spoonfuls. Cool slightly then stir in the 1 tablespoon honey. Assemble the tart just before serving. First sprinkle the ground almonds over the base of the cold pastry shell. Sweeten and flavour the soft cheese by stirring into it 1 teaspoon or so of honey and a little each of ground cinnamon and allspice. Whip the cream, fold in the sweetened and flavoured cheese, then spoon this mixture into the pastry shell. Arrange the orange slices on top, overlapping them slightly in decorative circles, and glaze with the gently re-warmed syrup. herry 2.00tb k 13289 Diced cooked chicken 2.00c l 13289 Place ice cream in large highball glass. Stir in whiskey and creme de menthe. Fill with club soda and stir. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat cutlets with mallet until thin. Sprinkle with lemon jjuice, salt, pepper and grated cheese. Leave for 5 minutes, then roll in flour, beaten egg and breadcrumbs and fry on one side in hot butter. Turn reduce heat, place on fried side of each cutlet a slice of Gruyere cheese and very slowly fry the other side. 00 lb Medium Fresh Shrimp 2.00 tb Olive Oil 1.00 tb White Wine Vinegar 1.00 tb Dijon Mustard 6.00 oz Uncook Servings: Makes 50 1/2-inch empanadas Notes: Empanadas are Brazil's national appetizer, tiny pies filled with chicken olives, and peas. Belita's are famous all over Brazil. Empanadas are traditionally made in special molds that are almost as deep as they are wide. If they are unavailable, any small tartlet molds will do. "The secret to making good dough," says Belita, "is to massage it, not knead it. " It may look as if she's making mud pies, but the results are truly superb. For the dough: To prepare the dough: Place the flour in a large mixing bowl and make a well in the center. Place the butter, shortening, eggs, salt, and 1 cup water in the well. Using one hand to mix, squeeze these ingredients through your fingers to make a paste. Gradually work in the flour, squeezing the dough between your fingers to mix it. Add water as necessary; the dough should be quite soft. Let the dough rest for 30 minutes while you prepare the filling. Heat the oil in a large saucepan. Saute the onion and garlic over medium heat for 2 to 3 minutes or until soft but not brown. Add the chicken, bay leaf, tomato paste, salt, and pepper, plus water just to cover. Bring to a boil, reduce heat, and simmer for 20 minutes, or until the chicken is cooked. Skim off the fat that rises to the surface. Remove the chicken, then strain and reserve the broth. When the chicken is cool enough to handle, discard the skin and remove the meat from the bone. Finely shred the meat with your fingers or in a food processor. Stir in the flour, peas, and olives. Stir in 3 to 4 Tbsp broth; the filling should be moist but not runny. Add enough cayenne to give the chicken a little bite. Pinch off cherry-sized pieces of dough and use them to line the tartlet molds. Belita pushes the dough in with her thumb. The dough should just reach over the top of the mold. Place a spoonful of filling in each crust. Roll out the remaining dough and cut out tops for the empanadas. Try to capture an air bubble when you place the top over the filling; according to Belita, this is what makes the pies light. Seal the tartlets by pinching together the top and bottom crust. Note: The empanadas can be prepared ahead to this stage and frozen. Preheat the oven to 350-F. Brush the tops with egg glaze. Bake for 30 minutes or until golden brown. Unmold and serve. -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21166 Garlicky Pasta With Fresh Green Herbs Entree Vegan DOUGH: In a medium mixing bowl, combine flour and salt. Cut in the shortening or lard till pieces are the size of small peas. Add a small amount of water to slightly moisten. Form dough into a ball. Roll out the dough to about 1/8 thick and cut into 4" circles. Flour lightly both side of circles and then stack up for later use. DESSERT FILLING: Just about any kind of fruit or melon may be used. Combine ingredients and heat to thoroughly mix, coarse chop, so that filling is chunky but bite-sized. Pumpkins is very good!! CARNE: Just about any kind of meat may be used, depending on availability. The sauce seems to be the only fairly consistent thing. Saute the onion and green pepper in olive oil. Add remaining ingredients and cook for 20 minutes. ( In S. this is continually cooked and prepared on the back burner, often being used and added to for several months at a time. It developes a flavor all its own. ) Add meat and coat thoroughly with the sauce. COOKING: Add a large spoonfull of one of the above mixtures to the center of a dough circle. Place another circle on top. Fasten the two circles together by reeding the edges with a fork. These may then be baked, at around 350 degrees F until brown, deep fat fried, fried, cooked or heated on a barbecue. They may also be wrapped in banana husks, well moistened corn husks, etc. The object is to heat thoroughly, cooking the meat and browning the outsides so they are dry enough to hold together. t more substantial than what one u * Hard boiled egg should be peeled and chopped. Cook and stir ground beef in 10-inch skillet, breaking up into small pieces, until brown; drain reserving 1 T of fat and the beef in the skillet. Stir in onion, raisins, olives,salt and pepper. Cover and cook over low heat for 5 minutes. Stir in cottage cheese and hard cooked egg. Heat oven to 400 degrees F. Mix egg white and water until slightly foamy; reserve. Prepare pastry dough; gather into a ball. Divide into halves. Shape into 2 flattened rounds on lightly floured cloth covered surface. Roll 1 round of pasty into circle, about 14 inches in diameter. Cut into 11 or 12 circles, 3 1/2-inches in diameter. Spoon on 2 t of the beef mixture at the center of each circle; brush edge of pastry with egg white mixture. Fold pastry circle up over filling; press edge with fork to seal. place empanaditas on ungreased cookie sheet. Repeat with remaining pastry circles. Gather any remianing pastry; shape into another round. Repeat rolling cutting and filling. Beat egg yolk and milk until well blended; brush over tops of empanaditas. Bake until golden brown, 15 to 20 minutes. Serve warm. 3. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2-inch (1. 5 cm) wide slices. Chop chicken into 2-inche pieces. Mix with flour and soy sauce. Heat 2 tablespoons oil to 400 degrees in wok and stir-fry chicken until light brown. Remove and drain. Set aside. Heat 2 tablespoons oil in wok to 300 degrees. Stir fry leeks until light brown. Clean wok. Put chicken and leeks in wok. Pour in water to half cover. Bring to a boil. Simmer 30 minutes. Add mushrooms, ham, worcestershire sauce, sherry, salt, and sugar. Cook 10 minutes more at 400 degrees stirring frequently. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds. Notes ********** RECIPE ENDS ******** ed 0.00 000009 Disjoint the chicken wings; discard tips (or save for stock). Combine soy sauce, sherry, minced ginger and garlic in a large bowl; stir in chicken. Cover and refrigerate for 1 hour, stirring occasionally. Remove chicken; reserve marinade. Heat oil in large skillet over medium heat. Lightly coat chicken pieces with cornstarch; add to skillet and brown slowly on all sides. Remove chicken; drain off fat. Stir water and reserved marinade into same skillet. Add chicken; sprinkle green onions and slivered ginger evenly over chicken. Cover and simmer for 5 minutes, or until chicken is tender. Typed by Syd Bigger. Serves :6 KeyWords :Chicken Barbecue Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wine: Robert Mondavi Napa Gamay. Wash spinach carefully several times to get rid of all sand. Or buy pre-washed and trimmed fresh spinach, give it a quick wash and dry well. Place spinach in a bowl, add pimientos, bacons and eggs. Combine oil and vinegar in second bowl. Add salt, pepper, garlic, anchovies and lemon juice. Mix well. When ready to serve, discard bits of garlic; pour dressing and warm bacon grease together and stir until blended. Pour over spinach, toss well and serve. ucepan, in a Large Skilet Heat Oil Over Medium-High Heat. Saute Onion and Garlic 2-3 Minutes. add Beans, Corn, Cumin & 1/2 C. Salsa. Cook 3 To 4 Minutes, Coarsely Mashing Beans With the Back Of a Spoon. Tortillas Roll Better If Heated. Moisten Lightly & Stack Between Pieces Of White Paper Toweling. Wrap With Foil & Heat in 350 Degree oven 10 Minutes or Place Opened Package Of Tortillas in Micro-Wave and Microwave on High About 1 Minute. Spoon 1/3 C. Of the Filling Onto Each Tortilla. Roll Up. Spoon 1/4 C. Of Salsa Into a Small Baking Dish. Arrange Tortillas, Seam Side Down. Top With the Remaining Salsa, Adding More If Necessary To Top All the Enchiladas. Cover. bake in a 350 Degree oven 15 To 20 Min. Uncover; Top With Cheese. bake 2 Minutes or Longer or until Cheese Is Melted. Serves: 4 Notes ********** RECIPE ENDS ******** Makes 10 servings. Boil chicken, remove bones & skin, shred with two forks and set aside. Saute' mushrooms, onion, bell pepper, & minced jalapeno pepper until tender. Remove skillet from heat; stir in chicken and green chiles. Set aside. Combine milk powder and flour in a small saucepan. Gradually stir in water; place on medium heat-cook & stir 'til thick & bubbly. Stir in chili powder, salt, cumin, & pepper. Add to chicken mixture and set aside. Wrap tortillas in damp paper towels & then in foil & bake @ 350 for 10 min. Arrange half of the tortillas in a 12x8x2 dish;top with half of chicken mix. Repeat w/ rest of tortillas and chicken mixture. Cover and bake @350 for 25 min. Uncover and sprinkle with cheese; let stand 10 min. Top serving with tomato and yogurt. Garnish with additional jalapeno pepper slices. e 19674 -of half a lemon 0.00 f In large pot, boil chicken in water to cover until tender; reserve 2 cups broth. Debone and dice chicken. Add chicken, tomatoes, onion, salt and garlic to reserved broth; boil 10 minutes or until reduced enough for enchilada filling. Strain. Heat a bit of oil in a small skillet; press each tortillas into the hot oil a few seconds to soften them and make them more pliable to roll. Stuff with chicken filling. Roll filled tortillas and place in baking dish. Cover one-third of the enchiladas (longways) with salsa verde, the center third with the sour cream, and the final third with salsa colorado. The result should resemble the Mexican flag. Bake at 375 degrees until thoroughly heated, about 25 minutes. Salsa colorado: Wash chiles, stem and seed. Cook in boiling water to cover well 10 mins. or until soft. Remove and drain. Reserve liquid. Place chiles in blender with reserved water, and whirl until you achieve a pasty consistency. Heat oil in large skillet. Add garlic and flour and cook, stirring until flour browns. Add chile paste slowly to mix well with flour to a smooth paste. When all the chile paste is added, bring to a boil, stirring constantly. Cook until it thickens, 3-4 minutes. Thin with water to a thick, saucy consistency. Salsa verde: Boil tomatillos in small amount of water until tender; blend in food processor. In skillet, saute onions in oil. Add pureed tomatillos, salt and garlic. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "The World of Mexican Cooking" by Mary Margaret Curry, Galahad Books 197 1. New York City. Packed full of South Texas Recipes the way I eat them. Feel like chicken tonight?! Tortillas Sour Cream-you found it! Saute onion and garlic in cooking oil until onion is clear. Add tomato sauce and simmer a few minutes. Set aside. Prepare tortillas-two per serving-as you do for soft tacos. On tortilla place pieces of shredded chicken breast and some cut up green chiles. Roll up and place folded side down on serving plate. Spoon hot tomato sauce over enchiladas and top with sour cream. BONUS|||||||||||BONUS|||||||||||||BONUS||||||||BONUS Soft tortilla | Preparation In a small frying pan, immerse tortilla in one-half inch of hot (but not smoking) cooking oil for about thirty seconds, turning once and then immediately removing to plate with food turner. Tortilla must not get crisp but must remain pliable so that it can be easily rolled up. do, Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Proce Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. o 1/2 inch. Cheddar, jack, mozzerella, munster all work well. Spices - chili powder, pepper, garlic powder, tabasco sauce. A combination between an enchilada and a burrito. To make the meat sauce, first brown ground beef, then add spices and tomato sauce. Warm mixture over low heat. Lay meat sauce in an unfolded large flour tortilla. Add avocado, onions, cheese, and olives. Roll all ingredients into the tortilla. Use as many tortillas to use up the meat sauce. Bake enchiritoes in oven at 350 for 10-15 min. During the last 5 min. of baking time, place slices of cheese of the enchiritoes. Serve with sour cream on top. th margarine mixture, then cut each into quarters. Place on baking sheet; bake 3-5 minutes until browned and crisp. time, turning to thoroughly coat. Reserve sauce. Place chicken on prepared grill, skin-side up, about 8" from heat. Grill, turning every 10 minutes, for about 50 minutes or until chicken is tender and juices run clear. Brush generously with reserved sauce during last Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. From The Gazette 90/12/1 2. seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups. j 19061 Jar 3 Oz. Capers paprika (Makes about 2 dozen appetizers. ) Combine cheeses, butter and 1/4 cup whipping cream in processor or blender and mix until creamy, adding more cream as necessary. Separate endive leaves; wash and drain. Spoon cheese mixture into pastry bag fitted with star tip and pipe into endive leaves. Arrange leaves in spoke pattern on large platter and sprinkle with paprika. Refrigerate until ready to serve. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Separate leaves from heads of Belgiam endive (you should be able to get 6 pretty leaves from each endive). Reserve small leaves and centers for salad another day. Rinse leaves under running cold water; pat dry with paper towels. In small bowl, with mixer at medium speed, beat cream cheese until smooth. Gradually beat in milk until blended. With spoon, stir in chopped dried tomatoes. Spoon cream-cheese filling into decorating bag with large rosette tube. Place a basil leaf or small watercress sprig on each endive leaf. Pipe some filling onto basil on wide end of each endive leaf. Arrange endive leaves on platter; garnish platter with flower. Cover and refrigerate until ready to serve. MAKES 3 DOZEN HORS D'OEUVRES and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it asid Heat oven to 350F. Grease and flour bottom only of 8 x 4 or 9 x 5 loaf pan. Prepare and bake quick bread mix according to direc- tions and cool completely. Cut bread into 1 inch squares; place in a shallow baking dish, and drizzle with orange liqueur or orange juice. Cover; let stand for about 2 hours. Meanwhile, in a medium saucepan, combing the pud- ding, milk and orange peel. Bring to a boil over medium heat, stirring constantly. Boil 1 minute, remove from heat. Cover surface with plastic wrap, and cool 1 hour. Fold whipped cream into cooled pudding. Line 2 or 2. 5 quart bowl with plastic wrap. Spread 1 cup of the pudding mixture in the bottom of the bowl. Add 1/3 of the bread squares; spread with 1/3 of the marmalade mixture and 1 cup of the pudding mixture. Starting with the bread squares, repeat layers 2 more times. Cover with plastic wrap and refrigerate at least 4 hours or preferably overnight. Unmold trifle onto a serving plate. In a small bowl, beat 1 cup whipping cream until soft peaks form. Add the powdered sugar. Beat until stiff peaks form. Frost trifle. Garnish as desired. Refrigerate. (Typist's note: To reduce the calories, you could use low calorie instant pudding, low calorie nonfat nondairy whipped topping, low calorie marmalade, and use orange juice and not liqueur. 0000016363 0000016363 0000016364 0000016364 0000016364 0000016364 0000016364 0000016364 0000016313 Line a glass dessert bowl with sliced jelly roll, in the bottom and up the sides. Thaw frozen raspberries and pour over the jelly roll. Make Jell-O as per directions on the box. Pour over the raspberries in the bowl and put in the refrigerator to set. Make custard or vanilla pudding according to directions on box. Pour over Jell-O that is now set. Whip the whipping cream until stiff and put on top of the custard filling. Sprinkle the top with chopped pecans. Refrigerate until ready to serve. NOTE: If you use cake or lady's fingers, you need to spread them with a raspberry jam before putting in the bowl. 0000016367 0000016367 0000016367 0000016367 0000016368 0000016368 0000016368 0000016368 0000016368 0000016368 0000016368 0000016368 0000016369 0000016369 0000016369 0000016369 0000016369 0000016369 0000016369 0000016369 0000016313 Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan. Gradually stir in milk and sherry. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine and vanilla. Cover and refrigerate about 3 hours or until chilled. Cut ladyfingers lengthwise in half. Spread each half with strawberry preserves. Layer one-fourth of the ladyfingers, cut sides up, half of the strawberries and half of the pudding in 2-quart serving bowl; repeat. Arrange remaining ladyfinge around edge of bowl in upright position and with cut sides toward center. (It may be necessary to ease ladyfingers gently down into pudding about 1 inch so they remain upright. ) Cover and refrigerate. Beat whipping cream and 2 tablespoons sugar in chilled medium bowl until stiff. Spread over dessert. Sprinkle with almonds. 10 SERVINGS; 390 CALORIES PER SERVING. Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. 1. Cut boneless, skinless chicken breast into bite-size pieces. 2. Wash Put greens in a bowl, sprinkle with walnuts, cover and chill. Combine oils, vinegar, salt, sugar and pepper and beat until thick. Let stand at room temperature, then beat again before tossing with salad. red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. 4. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, Wine: Torres gran vina sol. Mix all ingredients for the dressing. Shake in a jar and chill. Using just the meat of the pineaple, cut into 1 inch cubes. Peel the grapefruit, oranges and avocado. Cut into 1 inch cubes (the avocado should be 1/2 inch). Toss together with the dressing. Place the lettuce greens fanned out on a plate. Place fruit mixture on greens, top with sliced almonds and garnish with water melon wedges. Serve chilled on a chilled plate. This would make a refreshing summer lunch dish. 7. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. 8. Serve (with jasmine rice) Notes ********** RECIPE ENDS ******** f 16356 Finely chopp If cooking your own pinto and black beans, cook until firm-tender and not mushy. Combine pinto beans, black beansm garbanzo beans, green beans and wax beans in a large bowl. Add green pepper and red onion. In a small bowl, mix oil, vinegar, salt, oregano, garlic powder and black pepper to taste. Pour over salad and toss gently but thoroughly. Cover and refrigerate overnight. Just before serving, add tomatoes and mayonnaise. Toss until well blended. Makes 6 to 8 servings. 16357 Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. Pork loin country-style rib 0.33 c Flour 2.00 tb Salad oil 1.50 c Apple cider 1.00 c Water 1.00 tb Salt 0.50 ts Pepper 2.00 lb Small new potatoes 16.00 oz Carrots 1.00 ts Caraway seeds 1.00 Onion 1.00 Cabbage Instructions: All preparation can be done the night before and assembled in the For sauce: In a saucepan, melt butter, then blend in flour. Cook over moderate heat and slowly stir in milk. Season with salt & cayenne. Continue cooking until sauce is smooth and boiling. Reduce heat and add cheese, stirring, until cheese is blended. Add green pepper/pimento mixture, stir, and remove from heat. Grease a baking dish and fill with alternate layers of potatoes and sauce. Bake in moderate oven, 350 degrees, until potatos are done, about 1-1/2 to 2 hours. Potatoes may be turned with a spoon to ensure even cooking. Mrs Nicholas J. Constantine as they brown. Reduce heat to med; into drippings in skillet, stir reserved flour until blended. Gradually stir in apple cider. Simmer to thicken to gravy. Remove from heat and set aside. In 6 qt croc Preheat the oven to 350 deg. Combine the butter, parsley, shallots, garlic, and brandy in a bowl and blend well. Place a snail in each shell and fill the cavity with the seasoned butter. Place on a baking pan and bake for twelve minutes. Serve hot, as an appetizer, on individual snail dishes or on small folded napkins on plates, to keep the shells from sliding about. l head), a small onion, 4 carrots (we like carrots), and 6 small red potatoes (washed but not peeled, very * Note: Puff pastry sheets should be cut slightly larger than escargot dish. For BUTTER MIXTURE: Whip butter in mixing bowl. Add next 9 ingredients with salt and pepper to taste, and mix well. Set aside. Melt 2 tablespoons butter in medium skillet. Add snails, onion and wine and saute' until liquid evaporates. Set aside and let cool. Place one snail in each hole of escargot dish. Generously cover with butter mixture. Place 1 sheet of puff pastry dough over each escargot dish. Trim dough and seal around edge of dish. Beat egg with water and use to brush dough. Chill until ready to bake, at least 20 minutes. Preheat oven to 375 degrees. Bake until pastry rises and is golden, about 20 to 30 minutes. Remaining butter mixture can be refrigerated as long as 2 weeks and used when garlic butter is needed. 30 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 1523FMenage A Trois *Note: Butter should be cut into 12 pieces. Drain snail juices into small saucepan. Place snails in bowl. Add wine, onion, shallot, garlic, salt, pepper and nutmeg to juices and bring to boil. Pour marinade over snails. Let cool. Cover and refrigerate for 24 hours. Preheat oven to 425 degrees. Butter baking sheets. Roll dough out on lightly floured surface to thickness of 1/4". Cut out 36 circles using 2-inch floured cutter. Arrange circles on prepared sheets. Using knife tip, trace lid on each circle 3/4-inch from edge; do not cut through dough. Brush with glaze. Bake pastry until puffed and golden brown, about 10 minutes. Cool slightly on rack. Using sharp knife, cut out lids. Discard any soft dough inside shells. Reduce oven to 375 degrees. Strain marinade into large saucepan, pressing down on vegetables to extract all liquid. Boil until reduced to 1/2 cup. Remove pan from heat and whisk in 2 pieces of butter. Set pan over low heat and whisk in remaining butter 1 piece at a time. Mix in snails, hazelnuts and parsley. Adjust seasoning. Place 1 snail and some of sauce inside each shell. Top with lid. Bake until heated through. Serve immediately. Bon Appetit magazine, Dec. '8 4. Rosemary Crushed 0.12 ts Dried Thyme 2.00 lg Cloves Garlic Minced Instructions: Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess Fat. Split Hen Lengthwise With Poultry Shea Capture 18 snails. Place them in a ventilated box with corn meal. With a sprayer bottle, spray the corn meal. Keep them in this environment at least 72 hours. Remove the snails and wash them in cold water. Drop them into boiling water with bay leaf and let simmer 15 minutes. Drain in colander and pick meat out of shell. Remove the fall or the tail end where the snail is attached to the shell. Wash snails in cold running water. Set aside. If you prefer, use canned snails, and rinse in cold water. In a sauce pan, combine white wine, onion, garlic, allspice, soy sauce and vegetable seasoning. Add snails and cook over low heat 10 minutes. Remove and drain snails, reserving liquid. To this liquid add butter, parsley and green onions. Heat through; add nutmeg. Place mushroom caps in baking dish, top each with a snail, and pour liquid over all; bake at 450 degrees for 7 minutes. Serve immediately with sliced french bread. Notes ********** RECIPE ENDS ******** Place 1/2 coffee in Melior-type coffee pot with 1/2 water and brew for 10 minutes. (To make coffee, simply push down plunger. ) Repeat with remaining coffee. The final brew should be very strong. Mix in sugar until coffee tastes a little too sweet. Freeze coffee mixture in ice cream churn, following directions of man- ufacturer, until it is firm and grainy. Serve granita in champagne glasses with a swirl of unsweetened whipped cream. "The annual prize-giving at Eton College - one of the England's foremost private schools - is held on June 4th. On that day, parents and pupils picnic on the famous playing fields with this luscious dish as part of their meal. " Reserve a few small small strawberries, chop the remainder and place in a bowl. sprinkle the Kirsch over the berries, cover and chill for 2-3 hours. Whip the cream until it stands in soft peaks. Gently fold in the strawberries and their juices and the meringues. Spoon into a glass serving dish and decorate with the reserved strawberries just before serving. SERVES:4-6 9830 Salt, cracked black pepper 0.00 9830 Killian's red or other ale 12.00oz 9830 Maui onions 3.00 To quote the author, " "It doesn't fall down or get weepy like a meringue usually does if you don't eat it all at one sitting," Eva told me. "With this recipe you can make it today and it will stay perfect till tomorrow. " " (Eva is one of the author's Old Order Mennonite friends) Moisten the cornstarch with the cold water. Stir in the boiling water. Cook and stir until thickened and clear - done in seconds. Cool completely. Beat the egg whites until firm, gradually add the sugar, then beat in the cornstarch mixture and vanilla. Presto! Makes enough for one large pie or 2 smaller ones. Spread it to the edge of the filled pie and put it in the oven at 425F for 5 to 6 minutes to gild the top. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat the eggs. Add the oil and sugar, and mix well. Preheat the oven to 325 F. Grease and flour 2 bread pans. Mix all dry ingredients together, and add sugar/egg/oil mixture to it. Fold in the zucchini and nuts (also raisins, if used) Bake 1 1/2 hours. juice 1.50 c Mayonnaise 0.00 Salt & pepper to taste 0.33 c Pecans, chopped 0.25 ts Leaf thyme 2.00 Eggs, hard cooked, chopped 1.50 c Chicke Shake over ice and strain into a cocktail glass. 0.00 Oil Instructions: Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and po thinly cut chicken into 2-inch strips. If doing veggie version, cut veggies into thin strips. Grind together red chili peppers, lemon grass, and kaffir lime leaves. Heat oil and saute pepper mixture for three minutes. Stir in coconut milk and cook for two minutes. Add chichen (or vegetables) and cook for five minutes of until cooked. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage. Note: For mixed vegetables, choose from amoung bell peppers, string beands, water chestnuts, tomatoes ( small cherry tomatoes are best), bamboo shoots, nimiature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and stome straw mushrooms or slender (Japanese) eggplant. Thinly cut chicken into 2-inch strips. (If doing veggie version, cut vegetables into thin strips. ) Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or pound in a mortar. Heat oil to medium-high and saute pepper mixture for 3 minutes. Stir in coconut milk and cook for 2 minutes. Add chicken (or vegetables) and cook for 5 minutes or until cooked (same time for veggies). Reduce heat to medium-low. Stir in fish sauce (if using), salt, and basil. Serve on a bed of chopped cabbage. Note: ===== For mixed vegetables, choose from among bell peppers, string beans, water chestnuts, tomatoes (small cherry tomatoes are best), bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, and mushrooms. I particularly like string beans or asparagus, a few cherry tomatoes, shredded (rather than sliced) bamboo shoots, miniature corn, and some straw mushrooms or slender (Japanese) eggplant. (3-4 servings) Prepare the fruit for eating by cutting into bite-size pieces. Place the crushed ice in a shallow fruit bowl; pack and invert onto a colorful platter or silver tray. Carefully make indentations in the ice with your finger, put a toothpick in each piece of fruit and set in the indentations. Serve at once. Cook the macaroni in plenty of salted water until tender,8 to 10 minutes. Drain and cool under cold running water. Prepare the White Sauce,and while still hot,toss all but two tables. of it with the macaroni,mustard,cayenne,Cheddar,salt and pepper. Turn into a large buttered casserole and top with the munster cheese. P Bake in a preheated 375 deg. oven for 15 minutes,or until the top is crusty and brown. Spread the remaining 2 tables. White Sauce over the top. Cover with a layer of parmesan cheese mixed with the breadcrumbs. Dab with the butter. Return to the oven for 10 more minutes. Place under high broiler for 1 minute to brown the top and serve immediately. Makes 4 servings. Canned peas, drained 2.00 tb Lemon juice 1.50 c Mayonnaise 0.00 Salt & pepper to taste 0.33 c Pecans, chopped 0.25 ts Leaf thyme 2.00 Eggs, hard cooked, chopped 1.50 c Chicke Mix chocolate, sugar and water together. Cook about 5 minutes. Remove from heat, add marshmallows, butter and vanilla. Beat until thick enough to spread. Harold T. Cook elatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and po Preheat oven to 350 degrees. Grease a shallow pan. Cream sugar and butter. Add eggs, milk and molasses, mixing thoroughly. Sift flour, soda and ginger. Sift again into creamed mixture. Beat well. Pour into pan. Bake 45 mins. 16 pieces. Notes ********** RECIPE ENDS ******** Slice the chicken breast into long 1/2 inch wide strips. To make a marinade, drop the garlic cloves and jalapeno peppers through the feed tube of a food processor with the chopping blade in place and the motor running until chopped finely (10 seconds or so). Add the remaining ingredients and process until smooth (about another 10 seconds. ) Pour the marinade over the chicken and let marinate for 2 hours at room temperature or overnight in the refrigerator, turning occasionally. Preheat the oven broiler. Drain the chicken, reserving the marinade. Arrange the chicken on a rack on a broiler tray and broil 3 inches from the heat source for 5 minutes; turn, baste with marinade, and broil for another five minutes. Serve with warmed tortillas, shredded lettuce, shredded cheese, chopped tomatoes and salsa verde. Place chicken breasts in a non-metallic container. Top with onion rings and green pepper strips. Combine marinade ingredients in a small bowl; mix well and pour over meat and onions. Refrigerate 8 hours or overnight. Remove the meat & onions from marinade, reserving the onions, peppers and marinade. Place meat on grill, basting often with the marinade and turning often. Meanwhile saute onion and peppers in butter adding salsa to keep moist. When the chicken breasts are done, slice into thin strips and add to the skillet with sauteed vegetables. Heat flour tortillas quickly on the grill. Watching and turning them often. Serve skillet mixture hot on the warm flour tortillas with your choice of sour cream, grated cheddar and jack cheese, fresh cilantro, lettuce, chopped tomatoes, salsa, and guacamole. ;\$L}' Trim excess fat from beef steak. Prick beef with fork in several places. Mix 1/4 cup oil, the vinegar, sugar, oregano, chili powder, garlic powder, salt and pepper in ungreased square baking dish, 8 X 8 X 2 inches. Place beef in dish, turning once to coat both sides. Cover and refrigerate at least 8 hours, turning beef occasionally. Heat oven to 325 degrees. Wrap tortillas in aluminum foil. Heat in oven about 15 minutes or until warm. Remove tortillas from oven; keep wrapped. Remove beef from marinade; reserve marinade. Set oven control to broil. Broil beef about 3 inches from heat about 8 minutes or until brown; turn. Brush beef with marinade. Broil 7 to 8 minutes longer or until medium doneness. While beef broils, heat 2 tablespoons oil over medium-high heat. Saute onions and bell peppers in oil 6 to 8 minutes or until crisp-tender. Cut beef diagonally into very thin slices. For each serving, place beef, onion mixture, picante sauce, cheese, Guacamole and sour cream in center of tortilla. Fold 1 end up about 1 inch over beef mixture; fold right and left sides over folded end. 6 SERVINGS (2 FAJITAS PER SERVING); 870 CALORIES PER SERVING. bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 c Calories per serving: 300 Approx. Cook Time: 1:00 *Can use Italian bread crumbs, or whatever you like. **I put in paprika, oregano, thyme, some hot pepper flakes. Put enough cereal in the blender to make 1 cup of crumbs. You can use diet bread or pita but cereal makes a crunchier coating. Put in your favorite spices and blend or use FP. Take the skin off the chicken and coat with yougurt. Roll the pieces in crumbs to coat. Put on a cookie sheet sprayed with Pam. Bake in a 350 degree oven for about one hour. This recipe has been around for years in one way or another, but it is good, low calorie and low everything else. WW; 4Pt; 1/3 milk; 1/2 brd ing if necessary. Serve with wild rice. Mrs. Nicholas J. Constantine *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. Mash the chickpeas well, combine with other ingredients. Chill well. With floured hands make the batter into one inch diameter balls. Dust each one lightly with flour. Heat a 2 inch pool of oil in a heavy skillet to 365 degrees. Deep fry the felafel until golden and serve immedaitely. Serve with tahini-lemon sauce, diced cucumbers, tomatos and peppers in pocket bread. Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. nd forms a ribbon when the whisk is lifted. Remove the bowl from the heat and beat the mixture with an electric mixer at low speed until it is cool. Whisk in the mascarpone, t Trim excess fat from meat. Place roast in a slow cooker cutting in half if needed to fit. Add celery & onion. In a medium bowl, stir soup, vinegar, bouillon granules, sage & pepper. Pour into slow cooker. Cover and cook on high for 4 1/2 to 5 hours or on low 9 to 10 hours or until meat is very tender. In a small bowl, stir water and flour until smooth. Stir into boiling liquid around roast. Cover and cook on high for 20 to 30 minutes until thickened. Transfer meat to a warm platter. Serve gravy separately. Serve with mashed potatoes or rice or noodles. Mix sugar with beaten eggs. Sift flour, salt and cornmeal together. Add melted butter and milk. Beat up very quickly and bake in a large buttered pan in a very hot oven (450 degrees). Preheat oven to 350 degrees. Beat together shortening, sugars, egg, water and vanilla until creamy. Add combined remaining ingredients; mix well. Drop by rounded teaspoonfuls onto greased cookie sheet. Bake @ 350 degrees for 12 - 15 minutes. (For variety, add chopped nuts, raisins, chocolate chips or coconut). This is a recipe from Ken Hom, an author of a number of excellent Chinese cookbooks. This is a "red-stewed" dish. (No reflection on Ken's politics. ) The sauce can be kept as a "master sauce" and used over and over again gaining more subtlety and depth the longer you keep it going. Either freeze it or refrigerate and boil once a week. Author's note: "This dish is easy to prepare, and can be made ahead of time. It reheats well and is also very good served cold--prefect for a dinner party or large gathering. " Fresh ham, about 5 pounds (pork shoulder with bone may be used) Dry the ham thoroughly with paper towels. Cut the green onions into 3-inch segments Choose a heavy casserole pot, large enough to hold the ham comfortably. Heat the pot and then add the oil, ginger, garlic and green onions, and stir-fry in the pot for 2 minutes. Push the aromatics to the side and brown the ham on each side until it has some color, 10 to 15 minutes. Pour off oil. Add all the braising liquid ingredients to the pot and bring the mixture to a boil. Turn the heat down to a simmer, cover tightly, turning the ham from time to time. When the ham is tender, remove it gently with a large spatula. The meat should be literally falling apart. Place it on a serving platter. Strain the sauce, skim off any surface fat and reduce the liquid until it is slightly thick. Pour this over the ham and serve. Serves 8 as part of a Chinese meal. tb Lime juice 30.00 oz Great northern beans, undr Mix the soy sauce and vinegar together and set aside. Put the peanut butter in a bowl and mix in the sesame oil, blending thoroughly. Then mix in the chili paste and cayenne pepper, blending well. Add the soy sauce blending well. Blend in the mayonnaise and serve at room temperature. Makes 1 1/4 cups of dipping sauce. SUGGESTED DIPPERS: Beef Satay, Shrimp, Crayfish, Sesame Crackers, Scallions, Cherry Tomatoes, Snow Peas Dried oregano leaves 0.50 ts Adobo seasoning or garlic Saute celery, onion and garlic in butter. Stir in remaining ingredients. Bake in greased casserole dish at 350 degrees for 20 minutes. Makes 1 serving. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; co In a frying pan,melt butter over medium heat. Saute vegetables,ham, and seasonings for 3 minutes. Cover,cook over low heat until the potatoes are tender,about 30 minutes. Pour eggs over vegetables. Do not stir. Cover and cook until eggs are set,about 10 minutes. Sprinkle with cheese. Heat only until the cheese melts. Cut into wedges and serve. stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, s Place the five quarts of buttermilk in a non corrosive pan; i. enamel or stainless steel. Pour water at least half way up the sides of the containers (use cardboard ones; not glass bottles). Bring to a boil and let it go for 20 minutes. Turn of and wait until the water is tepid. hang the cheesecloth strainer over the sink or over a large pot. You will need help here. Pour each quart of 'cooked' buttermilk into the strainer and let it hang at least 12 hours. What you will have left in the bag is a very dry cheese. similar to Farmer's cheese. Now my Stepmom sometimes adds a bit of sugar to the cheese. If you put it in the FP and zap it with a some milk you have a creamy spread; similar to cream cheese. We use this in Blintzas and in place of ricotta in some recipes. It would be wonderful if you need Farmer's cheese and can't get it. ed dried bread crumbs 3.00T e 16907 Olive or vegetable oil Soak the beans overnight. Rinse and then add water. Boil and cook for 15 minutes. Change the water and boil, then simmer until the beans show signs of splitting. Pass the tomatoes through a sieve and add to the beans with the other ingredients. Add more water if needed and simmer until the vegetables and beans are tender. 16907 Each parsley and fresh lemon 1.00T i 16907 -juice Wash beans and soak overnight in cold water. The next day, in a soup kettle, bring the beans to a boil in the soaking water. Skim off the foam, then add the remaining ingredients, cover, and simmer gently until the beans are tender, about 3 hours. Serve hot. Note: Less frequently, the soup is pureed through a sieve. Also, you may add the herbs during the last hour or so of cooking, if you wish. dium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook vegetables according to package directions; drain and reserve. Heat to boiling in large saucepan milk, water, minced onion, bouillon granules, salt and celery. Remove from heat. Stir in instant mashed potatoes. Heat to boiling, stirring constantly. ground nutmeg & white 0.00 pepper 0.00 Fresh cilantro 0.12 ts Ground cloves 3.00 tb Soy sauce 24.00 Mandarin Pancakes (Recipe 0.00 Follow Boil the pared potatoes in enough water to cover them. Drain off the potato water and save. Mash the potatoes and beat lightly. Measure the potato water and add more water, if necessary, to make 1 1/2 pints. Combine with the rest of the ingredients, using enough flour to make a rather stiff batter. Cover and let rise in a warm place until morning. Knead in the morning, adding as much flour as is necessary. Let rise again. Spread on well-greased tins and when light (about 1-1/4 hours) brush melted butter over top. Strew with "rivels" made by combining 1/2 cup sugar, 1/2 cup flour, and 2 Tbsp butter. on a rack over 1 1/2 to 2 inches boiling water. Cover and steam for one hour, adding more water, if necessary, as it evaporates. Cool duck so it firms slightly, then drain and discard juices and green onion from cavity. Spray cookie sheet with cooking spray. In large bowl, combine flour, sugar, cocoa, baking soda and salt. Stir in corn syrup and egg whites until blended (dough will be thick and slightly sticky). Drop by rounded teaspoonfuls onto prepared cookie sheets. Bake in 350 F oven 7 to 9 minutes or just until set (cookies will be soft when pressed). Do not overbake. Cool on wire rack. Makes about 2-1/2 dozen. Each cookie provides: 0 g total fat, 0 mg cholesterol, 60 Calories, 1 g protein, 13 g carbohydrate, 65 mg sodium cut remaining green onions and tops in 1 1/2 inch pieces, then cut lengthwise in thin strips. Serve green onions and plum sauce in separate bowls. When duck is roasted, slice off skin and cut into roughly 2 inch square pieces. Slice meat into bite-size pieces. Reserve bones for duck soup. Arrange sk Roll and cut. Bake in deep fat. Note: Calls for 1 to 2 t. cardamom and a little crushed citron or orange peel. Fat at 375 F. ? , put a small piece of skin and meat on a mandarin pancake. Top with a few green onion slivers and a dab of plum sauce, then fold pancake around duck and eat with your hands. Notes ********** RECIPE ENDS ******** 10546 Slice eggs in half lengthwise; carefully remove and discard yolks. Position knife blade in food processor bowl; add beans and next 3 ingredients. Process until smooth. Spoon mixture into decorating bag fitted with a large star tip; pipe mixture into egg cavities. Top evenly with caviar. Yield: 28 appetizers (serving size: 1 stuffed egg half). 28 calories (13% from fat), 0. 4 g fat, 4 mg chol, 74 mg sodium. sou 76FOnion Soup Soups Drain the dried beans and place in large saucepan with cold water to cover. Bring slowly to a boil, drain and rinse. Rinse out the saucepan, return the beans to the pan, and add cold water to cover by 3 inches. Bring to a boil, reduce the heat, cover, and gently simmer 25 to 30 minutes, or until soft. Drain, reserving 1/2 cup of the cooking liquid. Remove the fava bean skins with your fingers and spread the beans between layers of paper towels to dry. Heat 2 tablespoons of the olive oil in a large heavy skillet. Saute the onion, garlic, carrot, celery, and bay leaf over medium-low heat for 15 to 20 minutes, or until dark golden brown, stirring occasionally with a wooden spoon. Transfer to a food processor or blender container and add the bread. With the machine running, add about two thirds of the lemon juice and 2 tablespoons of the olive oil, and process until thick and smooth. Add a few tablespoons of water if the puree seems too thick, and add salt, pepper, olive oil, and/or lemon juice to taste. Serve on a platter, sprinkled with the remaining parsley and olive oil and the paprika. To make the traditional way: Pound the cooked vegetable-bean mixture and the bread in a large wooden mortar for 5 minutes. Slowly add about two thirds of the lemon juice and then 3/4 cup of the olive oil. Pound for 5 minutes longer, and add salt, pepper, olive oil, and/or lemon juice to taste. Rosemary Barron, "Flavors of Greece" le until the fat starts to run. NOTE: You can use any type of milk chocolate candies in place of the M&Ms. Beat margarine and brown sugar until light and fluffy. Add flour and walnuts, mix well. Reserve 1/2 cup crumb mixture; press remaining crumb mixture into bottom of 8-inch square pan. Bake at 350 degrees F. 10 mins. Combine cream cheese, granulated sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add egg, mix well. Layer 1/2 cup candy over crust; top with cream cheese mixture. Combine remaining candy, chopped, and reserved crumb mixture; mix well. Sprinkle crumb mixture over cream cheese mixture. Bake at 350 degrees F. , 20 minutes. Cool and cut in to 16 equal squares. When the oven time is completed, place the dish, uncovered, under the grill so the potatoes become brown and crispy. Notes ********** RECIPE ENDS ******** In a food processor, finely mince the garlic and shallots. * Peppers should be seeded and chopped. Scald, peel, core, and quarter the tomatoes. Squeeze out the seeds and excess juice and finely chop the pulp. Put the pulp in a large kettle, bring to a boil, and boil rapidly until the tomatoes are soft. Ladle off the clear liquid that comes to the top of the tomatoes while they are cooking. Add the remaining ingredients and cook for 30 minutes. Discard the spice bag and continue to cook for about 1 hour longer, or until thick, stirring occasionally. Seal in hot sterilized jars. Makes 4 - 6 Pints. to make 12 long strips. Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends. Arrange the rolls on the rack diagonally, and keep them from touching each other. Arrange the cucumber, mint and coriander leaves, and lettuce on a Beat egg yolks and sugar until thick. Add Bourbon and Brandy and stir thoroughly. (The liquor "cooks" the eggs. ) Add cream and milk and continue whipping. Break up the ice cream and add. Beat egg whites until stiff and fold in. Refrigerate for at least 30 minutes before serving. Sprinkle lightly with nutmeg. NOTE1: This is fairly potent and deceptively smooth, so you might wish to cut back on the Bourbon and Brandy a little. NOTE2: If you can get it where you are, then the only ice cream to use in this recipe is on of the following BLUE BELL CREAMERY flavors - Natural Vanilla Bean, Homemade Vanilla, or French Vanilla. NOTE3: Any good bourbon or sour mash will do, but Old Forester seems to add a special something to the taste. As for the brandy, don't waste the VSOP, but don't use that buck-fifty-a-liter varnish remover that you picked up on that last trip to Tijuana, either. This recipe was included in Houston Chronicle Food Editor, Ann Criswell's favorite recipes in 'CHRONICLE COOKBOOK favorite recipes II'. MM format by Mike Henley lb Pork cubes, 1/2" diced 0.50 c Onions, diced 0.50 ts Salt 0.25 ts Pepper 1.00 ts Thyme 0.25 c Flour 1.00 cn Chicken broth (12 oz) 1.00 cn VEG-ALL Mixed Vegetables, 0.00 -drained (16 oz) 2.00 9" refrigerated pie crusts 1.00 Egg beaten with 2.00 tb Milk Cream sugar and shortening, add molasses, then water, egg and remaining ingredients. Add enough flour to make a nice thick dough. Chill several hours or overnite. Roll out and cut into 3" rounds. Bake at 400 for 8 min. or till done. Sprinkle with sugar. Add seasonings to meat mixture; sprinkle flour over meat mixture and cook until brown. 3. * Pearl onions are the small white or silver skinned onions used in stews. ** Break cauliflowers into bite-sized flowerets. -------------------------------------------------------------------------- Finely chop or grind, through the medium blade of a food chopper, the cucumbers, onions, and red pepper, and put each ground vegetable into a separate bowl. Rinse the food chopper between each vegetable. Also put into separate bowls, the gherkins, white onions, and the cauliflower flowerets. Sprinkle each vegetable with the salt, using about 1/4 c to each bowl. Cover the gherkins, pickling onions, and cauliflower with cold water and let all the vegetables stand overnight. In the morning, drain the chopped vegetables in a colander; drain the whole vegetables and dry them with a towel. Mix the vegetables in a preserving kettle, stir in the sugar and 6 cups of the vinegar, and bring the mixture to a boil. Combine the flour, mustard, tumeric and celery salt and mix them to a smooth paste with the remaining vinegar. Stir the paste gradually into the vegetables and continue to stir until the sauce is slightly thickened. Turn the pickles into jars and seal at once. Makes 6 quarts. 00 -1 -1.00 -1.00 -1.00 0des 4977FMaple Coffee Ice-Cream 9277 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Mix and bake in hot oven. Note: Hot oven is 400 - 450 F. 9278 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4979FMaple Frosting Toppings 9279 "These crackers are flaky and tender, yet crisp. Packed with onions and lots of licorice-like fennel flavor, they are almost addictive. 375~F. 15 to 20 minutes Preheat the oven to 375~F. Roughly grind the fennel seeds in a food mill or blender or chop them by hand with a knife. You may want to do a large batch so that you have them on hand for the next time you bake this cracker. If you want a stronger fennel flavor, grind a little extra for the tops of the crackers. In the food processor or in a large bowl, combine the flour, fennel, salt, and pepper. Cut in the shortening and butter until the mixture resembles coarse meal. Stir in the minced onion. Blend in enough of the water to form a smooth dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a rectangle 1/8 to 1/4 inch thick. If desired, sprinkle lightly and evenly with extra ground fennel seeds and gently roll the rolling pin over the dough. With a sharp knife, cut into 2-inch squares and transfer to an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 15 to 20 minutes, or until golden brown around the edges. Cool on a rack. Yield: 65-70. Cloves 2.00 Cm cinnamon stick 6.00 Black peppercorns 0.88 oz Coriander 0.50 oz Cumin 3.33 tb Vinegar 0.00 Sprig curry leaves 5.12 Melt butter in heavy saucepan. Add fennel and onion, cook over medium heat until soft but not brown, about 5 minutes. Add potatoes, stock and parsley, bay leaf, peppercorns and thyme enclosed in a small cheesecloth pouch. Simmer 30 minutes then remove. Pass soup through food mill or puree until smooth in a food processor or blender. Pour puree into a clean saucepan, bring back to boil and correct seasoning. Add cream to taste and chopped parsley. Place bunch of watercress in boiling water for 3 to 5 seconds then plunge in cold water. Drain cut leaves from stalks. Place soup in a heated tureen and serve. Makes four 1 1/2 cup servings. r 2-3 times during that time. Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook until they pop, then add the pork plus the marinade. Pour in the water, re-cover and bring to the boil. Cut cucumbers lengthwise in half and remove seeds. Cut each half lengthwise into 4 strips. Cut each strip into pieces, about 2 inches long. cucumbers in glass or plastic bowl. Shake oil, lemon juice, fennel seed, salt and onion in tightly covered container. Pour over cucumbers. Cover and refrigerate at least 12 hours, stirring occasionally. Prepare Green Mayonnaise. Drain cucumbers. Serve with Green Mayonnaise. 8 SERVINGS; 280 CALORIES PER SERVING. GREEN MAYONNAISEPlace all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Refrigerate at least 2 hours. stirring occasionally. Serve over omelet. Makes 4 servings. 18837 Spring onions 2.00 e 18837 Garlic clove 0.50 f 18837 Flat mushrooms Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4 David Wood "The David Wood Food Book" from heat. Broil about Insalata di Finocchio "The best knobs of fennel for this salad are the roundish ones, the light-green tuft of which is fuzzy and firm. Avoid, when possible , flat, long, discoloured fennel with dark and wilted tufts. It is not so bad for cooked dishes, but doesn't;t make a very good salad. " Remove and discard bruised leaves from the fennel. Cut off and discard the long stems and most of the green. Wash under running cold water and pat dry. Cut into small cubes (1/3 inch) and place in a salad bowl. Add the remaining ingredients and toss to combine. SERVES: 6 loo (goan-Style Hot And Sour Pork) Serves :6 KeyWords :Indian Ethnic Spicy Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips 1.00 ea One in cube ginger chopped 1.00 T ground coriander seeds 2.00 ea Hot, dried red chilies 1.00 t cardamom seeds 1.50 t black mustard seeds 5.00 * Flour Tortillas should be 7 to 8-inches in diameter and cut into strips. Heat the margarine and oil in a 10-inch skillet over medium heat until hot. Add the tortilla strips and onion; cook, stirring occasionally, until the tortillas are brown. Mix the remaining ingredients except the cheese and pour into the skillet. As the mixture begins to set at the bottom and sides, gently lift the cooked portion so that the uncooked eggs can run under the cooked portion. Avoid constant stirring. Turn the egg mixture, cook until the eggs are all cooked through but still moist, 3 to 5 minutes. Sprinkle with the cheese and serve. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or f Beat cheeses with electric mixer until creamy; blend in sesame seeds and worcestershire sauce. Shape into a ball; chill several hours. Roll ball in nuts just before serving. Serve with celery or crackers. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen. ) Dry off the meat cubes with a paper towel an Wrap two bacon strips around each chicken breast; place in a shallow glass baking dish and set aside. In a small mixing bowl, combine soy sauce and sugar; add remaining ingredients. Pour over chicken, turning to coat evenly. Cover with plastic wrap and refrigerate for several hours or overnight. Drain and reserve marinade. Bake at 325F for 50-60 minutes or until chicken tests done, basting occasionally with marinade. When hot, put in the pork cubes, a few at a time, and br Chock full of fruit and nuts, these taste like minifruit cakes Combine fruit and nuts. Mix well. Cream shortening, sugar, egg and flavouring on medium speed of an electric mixer until light and creamy. Combine flour, baking soda and salt. Add to creamed mixture, beating on low speed until blended. Stir in fruits. Mix well. Drop dough by heaping teaspoonfuls onto greased baking sheet. Bake at 350F for 10-12 minutes or until golden. Freezes well. MAKES: about 3 DOZEN COOKIES Combine ingredients in a bowl. Chill at least 1 hour. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. Mix nut meats and brown sugar and set aside. Mix remaining ingredients and spread into greased 9" X 9" pan. Sprinkle top with brown sugar/nut mixture. Bake at 350 degrees for 45 minutes. Serve topped with whipped cream or ice cream. ruits Amer Grains/nuts Microwave 9135 48 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 2762FMacaroni And Cheese # 2 Combine graham cracker crumbs, sugar, and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water, stir over low heat until dissolved. Blend in 3/4 cup sugar and beaten egg yolks; cook stirring constantly, over low heat, 3 minutes. Combine cream cheese and cocoa, mixing at medium speed on electric mixer until well blended. Gradually add gelatin mixture and bourbon, mixing until well blended. Chill until thickened, but not set. Beat egg whites until foamy; gradually adding the remaining sugar, beating until stiff peaks form. Fold egg whites and whipped cream into cheese mixture and pour over crust. Chill until firm. Garnish with chocolate curls and small silver candy balls, if desired. VARIATION: Substitute 2 T cold coffee for bourbon. .00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0che 9066FMacaroni Con Queso Mexican Soups 9143 Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 9147 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 693FMacaroni Salad 9148 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Fat grams per serving: Approx. Cook Time: :05 In pot of boiling water, cook pasta shells as directed on package (till al dente). Rinse until cold water. Drain well, arrange shells on large microwave safe serving dish. Set aside. In bowl, combine feta, red pepper, olives, walnuts, parsley and oregano. Fill each pasta shells with about 1 tsp of feta cheese mixture. Use toothpick to skewer each shell. Microwave stuffed shells at Medium (50%) for 4 to 5 minutes or till heated through. MAKES: 48 appetizers 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0che 694FMacaroni-Chicken Salad Chicken Microwave 9153 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sal 1512FMacaroni-Shrimp Salad American Microwave Saute in shrimp butter. (see recipe). Cook the pasta in a 4-quart pot of boiling water, adding the kosher salt and soya. Cook a few minutes or until the pasta is al dente. (The pasta will continue to cook as you make the sauce, so don't overcook. ) Drain. Heat an 11-inch saucepan. Add the butter, shallots and garlic. Cook until translucent. Add shrimp and scallops and simmer for one minute. Add cream. Reduce heat to simmer. Add pasta and salt and pepper to taste. Cook, tossing occasionally, until shellfish and pasta are al dente. Garnish with parsley and serve. NOTE: If using fresh fettuccine, cook only one to two minutes. Packaged noodles may take eight to twelve minutes. The starch from the pasta helps to bind this delicious sauce. May be served as an entree. ories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter in heavy large skillet over medium head. Add shallots and saute until soft. Add mushrooms, increase heat to high and cook until mushrooms are very lightly browned. Add cream and boil two minutes. Stir in peas and cook about 30 seconds. Reduce heat to low; blend in ham cheese and fettuccine and toss until heated, well combined and sauce clings to pasta. Season to taste. Serve immediately. in Wesson oil at 300 degrees or pan fry on medium (making sure oil is hot before puttin In a saucepan of boiling salted water, cook peas for 3-5 minutes (fresh may take slightly longer. ) or until they are just tender. Drain well. In a kettle of boiling salted water, cook the pasta until it is al dente, drain, and transfer it to a large skillet. Meanwhile, arrange scallops in a steamer over boiling water, season them with salt and pepper and steam them, covered, for 2-3 minutes, or until they are just cooked through. To the pasta, add the butter, peas, and salt and pepper to taste. Heat the mixture through, over low heat, tossing it well. Add the scallops and the saffron butter sauce and toss well. Serve hot. a 1986 Gourmet favorite 0.25c 4629 PASTRY --------- 0.00--------- 4629 Flour 1.00c 4629 Heat oil in heavy large skillet over medium-high heat. Add shrimp, tomatoes, basil, olives, garlic and shallot. Season with salt and pepper. Cook until shrimp turn pink, stirring frequently, about 3 minutes. Place pasta in serving bowl. Pour sauce over and toss. Sprinkle with Romano. Serve immediately. l after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes. Makes 1 to 1-1/2 Wine: amarone. Bring a large pot of salted water to a rolling boil. Stir in both types of noodles and cook al dente-tender, but with a faint crispness in the center. Drain. Melt the butter in a saucepan and add the cream. Heat to a simmer without allowing to boil. Stir in the chicken stock, salt and pepper. Add the drained noodles and mix well. Reduce the heat. Fold in the cheese; continue folding until the sauce begins to thicken. If the sauce becomes too thick, add a little more chicken stock. Stir in the mushroom halves. Turn out onto warmed plates. Sprinkle with the walnuts. Add a twist of pepper over each portion. Top with grated cheese if desired. This dish should be served immediately to prevent coagulation of the sauce. limes for ribs, lemon in the sauce for chicken. At various times, we plucked the limes off of our back yard tree. Place the ribs about 6-inches above hot coals. Brush lightly with the sauce and brown on one side. Keep a water bottle Prepare noodles as label directs; drain noodles in colander and keep hot. Meanwhile, in warm serving dish, combine butter, cheese, half and half, salt and pepper. Toss hot noodles with cheese mixture to coat well. Serve immediately. Pass more grated cheese, if you like, to sprinkle over servings. Remove the ribs to a serving platter and cut into 1 to 3 rib sections with scissors or a sharp knife and serve with any remaining sauce. 1.00c This is very easy, very quick, and very good. You may wish to add some fresh parsley or a little pepper to the sauce, but DO NOT add any salt, or use salted butter, as the cheese makes it salty enough. This recipe was given to me by my ex-wife Suzette Greenlee, who also gave it to the Whole Foods Market, who distributed it for a while. (Serves 4, maybe. ) 1/2 cup unsalted (sweet) butter, 1 lb fresh Fettucine noodles 1/2 c light cream (or diluted Creme Fraiche), 1 c freshly grated parmesan cheese, Pinch of nutmeg, Pinch of fresh parsley (optional) A little pepper (optional) Put water on to boil for the noodles. As the water comes to a boil, start preparing the sauce. In a separate pan melt the butter over very low heat - DO NOT LET IT BROWN!! Once the butter has melted, stir cream and Parmesan into the butter. Beat this with a whisk to keep the sauce from clumping. Once the sauce is smooth, season the sauce with nutmeg, parsley, and pepper. Turn the sauce down to a simmer and add fettucine to the boiling water. When the noodles are cooked al dente, drain and toss gently with sauce. Serve immediately. The order of these steps is important, as it is better to make the sauce wait for the noodles than to make the noodles wait for the sauce. Place chops on warming platter while sauce is thickened very slightly with flour and served over chops. Serves 4. Notes ********** RECIPE ENDS ** 12 oz fettucine 1/2 c butter 1 c cream, heavy or light 1 1/2 c Parmesan cheese, grated 1/2 tsp salt Dash white pepper Romano cheese to taste (we add about 1-2 Tbsp ++ not in the original recipe) Cook fettucine according to package directions. While fettucine cooks, heat butter and cream in a small sauce pan until butter melts. Stir in Parmesan, salt, pepper, and Romano. Keep warm over low heat. Drain fettucine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. Serves 4 13022 Flour 0.75c g 13022 Baking powder 1.00ts h 13022 Baking soda 1.00ts i 13022 Cinnamon 1.00ts This is not authentic Florentine, but it sure is good. The recipe comes from Julie Dannenbaum's "Italian, Fast and Fresh. " REDUCE CREAM TO 1 1/2 CUPS. Heat butter in a large skillet. Saute prosciutto, 1 minute. Add cream and chopped spinach and cook until thick enough to coat a spoon. Season with salt and pepper and add Parmesan cheese. Makes enough for 1 pound pasta. m 13022 Butter 0.25c Cut beef across grain into thin strips. Combine 1 Tb. each cornstarch and soy sauce with sugar and garlic in small bowl; stir in beef. Let stand 15 minutes. Meanwhile, combine water, remaining 3 Tb. soy sauce, 4 tsp. cornstarch, vinegar and red pepper; set aside. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 2 Tb. oil in same pan. Add cauliflowerets; lightly sprinkle with salt and stir-fry 2 minutes. Add onion and green pepper; stir-fry 4 minutes. Stir in beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serves: 2 a 13023 Ground cinnamon 1.00tb b 13023 Baking soda 2.00ts c 13023 Salt 0.25ts Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve. Plus 1 teaspoon low-sod Preparation: Rinse bamboo shoots; slice & sliver to the size of thick matchsticks. Slice pork like bamboo & marinate in thin soy sauce & cornstarch for 10 minutes. Peel & slice garlic in thin rounds. Combine stock, chili paste & sugar. Deep-frying Rice Stick: Break up rice stick before measuring. Heat vegetable oil in hot wok. When oil is medium hot, test a few pieces of rice stick: it should fry quickly to a puffy white. If it browns, turn down the heat. Fry rice sticks in very small batches. Spread out fried snow on serving platter, reserve in warm place. Stir-Frying: Clean wok; then reheat to very hot. Add peanut oil, heating until it just begins to smoke; add drained pork & stir-fry briskly for about 2 minutes. Add bamboo, garlic & ginger. Toss with pork for 1 minute. Re- stir liquids and add to wok. Cover wok, & simmer for 3 minutes. Remove cover; turn up heat again; boil briefly to reduce sauce; sprinkle on vinegar. Ladle over rice stick & serve. Dice onions, tomatoes, jalapenos, and cilantro as small as possible. Combine the rest of the ingredients. Chill overnight. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40 calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. PREP TIME: 15 minutes COOKING TIME: 10 minutes 1. Remove tough outer leaves and ends of lemon grass and discard. Coarsely chop lemon grass. Combine lemon grass, shallots, garlic, ginger, coriander, chilies, cilantro, kaffir leaves, honey and coconut milk in a food processor and puree until smooth. Heat oil in a large skillet and saute shrimp until opaque, about 5 minutes. Add lime juice, mirin, salt and lemon grass mixture to shrimp. Continue cooking 3 to 4 minutes until shrimp are done. 4955 Sifted all--purpose flour 1.50c 4955 Salt 0.25ts 4955 Baking powder 1.50ts 4955 Milk (about) 0.50c Combine crumbs, Parmesan cheese and seasonings. Cut slit along a side of each chicken breast to form a pocket. Fill each pocket with process cheese. Close opening with wooden picks. Dip in butter or margarine; coat with crumb mixture. Place in a shallow baking dish. Sprinkle any remaining crumb mixture over the chicken; drizzle any remaining butter or margarine on top. Bake @ 400 degrees for 25 minutes or until chicken is tender. Makes 4 servings. 2.00tb ** or cod, Boston bluefish, turbot Partially thaw fish and cut in 1 inch pieces. Saute onion, green pepper, and garlic in oil until onion is translucent. Add remaining ingredients, except fish. Simmer slowly 15 minutes. Add fish and simmer 5 to 7 minutes or until fish is opaque and flakes easily. Cal/Serving: 225 Typos by Vern Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Let frozen fish stand at room temp for 20 minutes to thaw. Meanwhile, cook macaroni according to directions; drain well. For sauce, in a med saucepan stir together undrained tomatoes, onion, chili powder, and garlic salt. Stir in cooked macaroni. Then, bring mixture just to boiling. Pour sauce into 4 individual casseroles or 10x6x2" baking dish. Place fish portions atop the sauce. Spoon some of the sauce over fish. Bake, covered, in 350 deg oven for 30-40 minutes or till fish flakes easily when tested with a fork. Uncover and sprinkle cheese over fish. Bake 5 minutes more or till chese melts. Garnish with parsley, if desired. Per serving: 231 calories, 21 g protein, 28 g carbohydrates, 4 g fat, 44 mg cholesterol, 506 mg sodium, 736 mg potassium owned. Salt and pepper to taste, place in oven to keep warm. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins. Add the Ripe fresh purple figs with rosy centers and luscious fresh green figs can make perfect cocktail fare. Allow 1 fig, quartered, for each guest. For each fig, cut 2 thin slices of prosciutto lengthwise into halves. Wrap a half slice around each fig quarter so that it looks like a rose. To serve, sprinkle with fresh lime juice and freshly ground black pepper. Garnish with fresh mint sprigs. Another favorite: Slice each fig lengthwise into halves, 1 fig per person. Into each half, spoon 1 teaspoon of Pecan Cream Cheese (see below). Sprinkle with finely chopped pecans. PECAN CREAM CHEESE 1/2 cup shelled pecans 8 oz. cream cheese, softened 1. Chop pecans coarsely in a food processor fitted with a steel blade. Add softened cream cheese and process until smooth. Scrape out with a rubber spatula, cover, and refrigerate until ready to use. Makes 1 cup. won ton. Moisten the edges with water and fold the dumpling in half over the filling, being careful not Cream butter and sugar. Add eggs, peel and vanilla; beat well. Stir together flour, baking powder, and salt; blend into creamed mixture. Stir in figs. Pour into greased 13 X 9 X 2-inch baking pan. Bake at 350 degrees F for 25 minutes. Cool; cut into bars. Makes 32 bars. ould now look like a little cap. Place the dumplings on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, or freeze Cut raisins and figs in small pieces. Cream shortening and honey well, add beaten egg. Sift dry ingredients together. Reserve a little to flour fruits and nuts. Add alternately with milk, add nuts and fruit. Bake in moderate oven 325 F. 1 hour and 10 minutes. d the remaining ingredients. Blend for 1 minute. Pour into a blender and puree the mixture (about 20 seconds). Transfer the dressing to a small bowl. Combine figs, sugar, and water, and cook for 30 minutes. Add Jello, and Sure Jell, and cook 10 minutes longer. (Cooking times and the amount of water may need to be varied somewhat to obtain the desired consistency. ) Seal in sterile jars while still warm. Store in a cool, dark place until the jars are opened, then keep in refrigerator. bowl. Add the dressing and toss. Transfer the dumplings to a heated serving platter Sift flour, measure, and sift with baking powder, salt, and sugar. Cut in shortening with 2 spatulas. Slowly add enough milk to form a soft dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in 4-inch squares. Place 2 tablespoons chopped figs on 1/2 of each. Moisten edges with cold milk. Fold. Press edges together. Brush tops with egg mixed with 1 tablespoon milk and 1 teaspoon sugar. Place on slightly oiled baking sheet. Bake in hot oven (450 F) 20 minutes. 6 servings. The Household Searchlight ose 6.00 c Breadcrumbs 3.00 tb Sage 0.50 c Chopped cooked bacon 4.00 oz Butter 4.00 x Finely chopped shallots 2.00 x Eggs 0.00 Salt and pepper 0.50 x Lemon Instructions: Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all ove Wash figs, cover with cold water. Simmer 10 minutes. Drain. Cut in pieces. Cream sugar and shortening. Add honey, eggs, and milk. Mix thoroughly. Sift flour, measure, and sift with baking powder, and salt. Add to sugar and shortening mixture. Add fruit, coconut, and flavoring. Add orange rind. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (435 F) 12-15 minutes. 36 servings. The Household Searchlight Serve with applesauce. In a saucepan combine figs, sugar, water and lemon juice. Cook and stir over medium heat until mixture is thick and jamlike. Cool. In a bowl, combine shortening, brown sugar, eggs, and vanilla. Stir in flour, soda and salt. Turn dough out onto a heavily floured surface and knead a few times to make a smooth ball. With a floured rolling pin roll dough out to a 14 x 12-inch rectangle. Cut dough with a knife into 4 strips, 3 1/2 inches wide and 12 inches long. Spoon filling in a mound down the center of each strip. Using a spatula, turn in sides of each strip to enclose the filling. Press edges together and turn strip seam side down. With a sharp knife cut each strip into 10 pieces. Place on greased baking sheets and bake at 375 degrees for 10 - 12 minutes, or until fig newtons are puffed and firm to the touch. Cool on a rack and store in an airtight container in a cool dry place. Makes 40. 848 -chopped (28 to 32 0.00 In a large, nonaluminum saucepan, combine honey and wine; bring to a boil. Lower heat and cook, stirring constantly, until honey is completely dissolved. Add lemon peel, lemon juice, thyme, bay leaves, and peppercorns. Place figs in wine syrup and poach over low heat, uncovered, for four minutes, turning figs every minute. Remove figs with a slotted spoon and place in a ceramic bowl. Reduce poaching liquid to about 1 1. 2 cups. Spoon over figs and chill. Serve figs with some of the poaching liquid in individual bowls, topped with whipped cream or creme fraiche. Note: From Kitchen Herbs by Sal Gilbertie. Downloaded from Compuserve food forum December 30, 199 1. amari. Cover and Steam 5 Min. To Wilt Spinach. Mix in 4 C. Cooked Brown Rice. Heat Through and Serve Hot. 18848 Plain nonfat or low-fat 0.67c p 18848 -yogurt 0.00 Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/1 3. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then reheated in a crock pot or over very low heat. Stir & Set Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patt * Fish scraps: Heads and bones of red snapper, turbot, sole or halibut. ** Bouquet garni - a leek tied with parsley, whole cloves, thyme, a bay leaf and whole peppercorns. Heat oil in heavy pot, add carrots, onions and mushrooms and cook over medium heat for 2 minutes. Add fish scraps, lobster head, bouquet garni, seaweed and water and simmer very slowly for 2 hours skimming off any scum that forms on the surface. Strain fish stock through a fine sieve or a strainer lined with a tea towel. Season to taste with salt and pepper. If desired, blend cornstarch and milk together and stir into stock. Cook gently until the sauce is thickened. Blend smooth in blender or food processor. When ready to cook fish, preheat broiler to hot and have rack 4 inched from heat. Oil grill and broil fish for about 4 minutes, then turn and continue broiling for 8 - 10 minutes or until fish flakes with a fork. Season with salt and pepper, serve with hot sauce. You may bake fillets in a heavy pan instead. Spread with some seaweed, arrange fish on top, pour 1 cup of sauce over seaweed, cover and bake at 450 degrees for 8 - 10 minutes. Or, you can steam the fish. Arrange as in baking, steam for about 8 minutes. Christian Leveque, chef-proprietor of Restaurant Champs Elysees made this low-fat sauce for grilled red snapper with a fish stock he seasoned with seaweed. 12878 Salt 0.50t z 12878 Braise the diced tenderloin in hot olive oil. When meat is brown, add garlic, onion and green pepper. Fry potatoes in deep fat for 10 minutes or until brown. Add chorizos, mushrooms, salt, pepper and potatoes to meat. When done, add wine. Garnish with peas and parsley. 0.25t } 12878 Cayenne pepper 0.25t ~ Season beef to taste with salt and pepper. Fry in butter until browned. Add onion, garlic, wine and water. Cover and simmer over gentle heat about l5 minutes. Add chocolate and simmer, uncovered, l0 minutes longer. At serving time, slice meat, pour sauce over and sprinkle with cheese. Broil to melt cheese. Sprinkle with parsley. Makes 6 servings. 12878 Very Hot Cajun Sauce/Beef 1.00x * Use up to 4 cups of Unbleached Flour in this recipe. ** Heat the fat to 375 degrees F. for frying the doughnuts. Soften the yeast in the warm water and let stand for 5 minutes or until it "blooms" or proofs. Put a half cup of sugar, the salt, butter, orange juice and rum extract in a large bowl. Pour the scalded milk over the ingredients in the bowl. Stir until the butter is melted. Cool to lukewarm. When cool, blend in 1 cup of the unbleached flour and beat until smooth. Stir in the yeast and add about half of the remaining flour, beating until smooth. Beat in the eggs. Then beat in enough of the remaining flour to make a SOFT (should be slightly sticky and light in weight). Turn the dough out onto a lightly floured board and let rest for 5 to 10 minutes. Knead until smooth and elastic (about 8 to 10 minutes). Form into a ball and put into a greased bowl, turning to grease the top of the ball of dough. Cover and let rise in a warm draft free place until doubled in bulk. Punch the dough down, kneading lightly to remove all of the air pockets, and turn the dough out onto a lightly floured surface. Roll to 1/2-inch thickness. Cut the dough into rounds using a 3-inch biscuit or cookie cutter. Cover with waxed paper and let rise on the rolling surface away from drafts and direct heat, until double in bulk, (30 to 45 minutes). About 20 minutes before frying, heat the fat. Fry the doughnuts in the heated fat. Put only as many doughnuts at one time as will float uncrowded in a single layer deep in the fat. Fry 2 to 3 minutes or until lightly browned; turn the doughnuts with a fork or tongs, being careful not to pierce the doughnut, when they rise to the surface. Do this several times during the cooking. Lift from the fat, draining for a few seconds over the fat before removing to absorbent paper toweling. Cool. Cut a slit through the center in the side of each doughnut. Force about 1/2 ts of jam or jelly into the center and press lightly to close the slit. (A pastry bag and tube may be used to force the jelly or jam into the slit. ) Shake 2 or 3 bismarks at one time in a bag containing granulated or powdered sugar. (Your choice. ) Shake lightly to remove the excess sugar. erving: Calories: 170 Fat: 4g (23% of calories from fat) Cholesterol: 15mg Sodium: 501mg From a Healthy Choice advertisement. APB Notes ********** RECIPE ENDS ******** parchment pa Filling: Boil and cool. Put between cookies before baking. Note: Combine ingredients for dough while filling is cooling. Roll out, cut, spread with filling. Bake in moderate 350 F. oven. Then pick up the wax paper and rolled rice and flip it, rice side down, onto the sheet. Then carefully peel the wax paper off the top. The wax paper may stick to the rice, Cook the macaroni in boiling salted water until tender. Drain and rinse in hot water. Combine the milk, mustard, salt, pepper and 2 cups of the cheddar cheese in the top of a double boiler and cook until the cheddar is melted and sauce is smooth, stirring frequently. Add the macaroni and blend well. Split the frankfurters lengthwise, without separating them, and fill with the macaroni mixture. Sprinkle with the remaining cheddar and bake in a hot oven (400 degrees F. ) for 15 minutes. Serve hot. Cool the large crisps on racks and break into irregularly shaped individual crackers. Yield: 3 large rice cakes. VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your favorite herbs, to the rice after cooking. Notes ********** RECIPE ENDS ******** before adding second lot. To serve, arrange gobegi on a flat platter and * Use one or more of these fillings in your hamburgers. Your choice. ** Use Process American or Cheddar Cheese. Mix all ingredients except the fillings. Shape mixture into 12 thin patties, each about 3 1/2-inches in diameter. Top each of 6 patties with a filling, spreading to within 1/2-inch of the edge. Cover with a remaining patty, sealing the edges firmly. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 minutes. PEPPY CHEESE FILLING: Mix all ingredients. tb Cooking oil 1.00 pk Fresh ground turkey 0.00 Onion, medium, chopped 0.00 Green pepper, chopped 2.50 c Chicken broth 1.00 pk Elbow macaroni-7 oz uncooked 1.00 cn Tomato sauce 15 oz. 1.00 tb Vinegar 1.50 ts Sugar 1.00 ts Chili powder 1.00 ts Garlic salt 0.25 c Grated parmesan cheese 2.00 t Preheat the oven to 400 Degrees F. In a pan, melt the peanut butter morsels and set aside. In a small bowl, combine the flour, salt and baking soda and set aside. In a large mixing bowl, combine the butter, sugars, egg and vanilla. Beat on medium speed, of an electric mixer, until creamy. Blend in the melted peanut butter morsels. Gradually add the flour mixture. Shape into 1-inch balls and place 2 inches apart on ungreased cookie sheets. Press in the center of the cookies, with your thumb, and fill the center with 1/4 ts of the peanut butter filling mixture. Bake in the oven for 7 to 10 minutes. PEANUT BUTTER FILLING: Combine the chopped peanuts, honey, mil and cinnamon in a small bowl, blending well. Stir in the peanut butter morsels. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. *substitute: 1/3 c Dry bread crumbs or 1/2 c Quick-cooking oats Nutritional information is included in Filled Pork Roll filling recipes. Heat oven to 325 degrees. Prepare filling of your choice. Mix remaining ingredients thoroughly. Shape mixture into rectangle, 16 X 10 inches, on waxed paper. Spread filling over pork mixture to within 1 inch of edges. Press filling into pork mixture with back of spoon. Roll up, beginning at narrow end, using waxed paper to help roll. Pat ends to seal. Cut roll crosswise in half. Pat cut ends to seal. Place rolls side by side and seam sides down about 3 inches apart on rack in broiler pan. Bake about 1-1/2 hours or until done. 6 SERVINGS; 325 CALORIES PER SERVING. To Microwave: Prepare as directed--except place rolls side by side and seam sides down on microwavable rack in microwavable baking dish. Cover loosely and microwave on medium-high (70%) 24 to 28 minutes, rotating dish 1/2 turn after 10 minutes, until no longer pink in center. Let stand covered 5 minutes. Salt 0.25c 2939 Onions, thinly sliced 2.00 2939 SEASONING MIX (OPTIONAL --------- 0.00--------- 2939 Plus 1 tsp, salt 1.00tb CRANBERRY-SQUASH FILLINGMix all ingredients. SAUERKRAUT-APPLE FILLINGMix all ingredients. 2939 Plus 2 tsp, fennel seeds 1.00tb 2939 Plus 3/4 tsp, black pepper 1.00tb 2939 Dry mustard 2.50ts *if using self-rising flour omit Baking soda and cream of ta Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Cook raisins, sugar, nuts and water, stirring constantly, until mixture thickens; cool. Roll dough 1/8 inch thick. Cut into 24 circles with 2-1/2-inch doughnut cutter that has center removed. Replace center and cut out 24 circles with doughnut cutter. Place whole circles on lightly greased cookie sheet. Top with raisin mixture, spreading almost to edges. Top with remaining circles. Press edges together with floured fork. Sprinkle tops with granulated sugar. Bake 8 to 10 minutes or until light brown; cool. 2 DOZEN COOKIES; 245 CALORIES PER COOKIE. tb Vegetable Oil 2.00 c Sliced Mushrooms 4.00 Green Onions Minched 1.00 Stalk Celery Diagonally 0.00 Sliced 1.00 (6 Oz.) P Mix softened (can be done in the microwave) cream cheese, olives, jalipinos, chili powder, and seasoning salt. Spread a thin layer on tortilla going all the way out to the edges. Roll tortilla. Repeat for each tortilla. At this point you can either put them in a plastic bag in the refrigerator and save until you are ready to serve them, or serve immediately. (Sometimes I warm them for a few seconds in the microwave to soften, other times I serve cold). Cut into 1/2" slices before serving. Can be dipped into salsa. l Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1 Min. Add Mushrooms, Onions & Celery. Variation of a classic dish. Preheat oven to 350 degrees. Plunge tomatoes in boiling water for 2-3 minutes. Remove, and when cool enough to handle, slip off skins. Cut large hollows from stem ends of the tomatoes and scoop them out. Dot each with 1 tbs. butter and bake until tender, about 10 minutes. Leave oven on. Sprinkle fillets of sole with salt and pepper and roll up to create paupiettes. Arrange the paupiettes in a buttered baking dish. Add fish stock and wine. Place buttered waxed paper over fish and cook in pre-heated oven for about 8 minutes. Remove fish from poaching liquid and keep warm. Reserve liquid. Cook onions in 2 tbs. of butter until they are tender. Put onions in the tomatoes. Reduce the fish stock liquid to about three-quarters. Stir in 6 tbs. of butter. Place paupiettes on the tomatoes. Spoon sauce over fish and tomatoes. Brown under broiler and serve. Chol. 4 9. Cut sole into 24 (1/2-inch-wide) strips, about 5 inches long. Cut salmon fillets into 12 (1/2-inch-wide) strips 5 inches long. Trim stems from spinach leaves. Blanch spinach in hot water about 3 seconds to soften. Drain. Roll lengthwise as thinly as possible. To prepare each serving, place 6 sole strips lengthwise side by side. Tightly weave a spinach strip among sole strips at top. Below weave salmon strip. Now weave in another spinach strip. Continue to alternately weave salmon and spinach strips. You will need 3 salmon strips and 3 spinach strips for each sole mosaic. Continue to weave remaining 3 portions. Set aside. Place stock and shallot in skillet large enough to hold fish squares. Bring to boil, then reduce heat. Using wide slotted spatula, lower fish squares into hot broth. Cover and simmer over very low heat 5 minutes. Carefully remove. Keep warm. If your skillet is not large enough to hold all of fish, cook them in batches. Skim any white residue from remaining broth in skillet. Add wine to broth and simmer over high heat until broth is reduced by half. Stir in red pepper puree, apple jelly and lemon juice and season to taste with salt and pepper. Strain sauce, then nap bottom of serving platter or individual plates with some of sauce and cover with sole squares. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Layer half of each of green onions and mushrooms in a greased 9-inch baking dish. Add fish, and sprinkle with salt, pepper and Italiian seasoning. add remaining onions and mushrooms. Combine olive oil and next 4 ingredients, pour over vegetables and fish. Cover and bake at 350 for 40 minutes or until fish is opaque. Sprinkle with paprika and parsley. Spaghetti; cooked (3 1/4 cup 2.00 c Turkey or chicken; cooked, 0.00 Parmesan 0.00 Parsley; HEAT THE OVEN TO 350F. Make the spinach according to package directions, and drain in a colander, pressing with the back of a spoon to extract as much liquid as possible. Place the fish fillets in a baking dish, and bring the court bouillon to a simmer on the stove. Pour the liquid into the baking dish, cover with a sheet of buttered wax paper, buttered side down, and bake for 5 to 7 minutes. Drain the cooking liquid, and reserve. Melt the butter in a saucepan over low heat. Add the flour and cook, stirring constantly, for 3 minutes. Whisk in the reserved cooking liquid, and bring to a boil. Add the cream and cheese to the sauce, and stir until smooth and bubbly. Season with salt and pepper to taste. Preheat an oven broiler. Stir half the sauce into the spinach, and arrange the spinach on an ovenproof serving platter. Arrange the fish on top of the spinach, and then top each fillet with some of the sauce. Sprinkle the Parmesan on top of the sauce, and place under the broiler for 1 to 2 minutes, or until lightly browned. Serves 6. If assembled a day in advance, refrigerate covered. Then, rather than broiling, heat dish in a 350F oven until hot, about 15 minutes. il and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel and lemon juice. Cool at room temperature. Spoon into shell. Refrigerate at least 12 hours. Beat whipping cream in chilled medium HEAT THE OVEN TO 350F. Heat the olive oil in a skillet over medium heat. Add the onion, garlic and red peppers and saute, stirring constantly, for 7 minutes, or until the vegetables are soft. Add the tomatoes, sprinkle with salt, pepper and thyme, and cook covered for 5 minutes. Place the fish fillets in a baking dish, and cover with the vegetable mixture. Add enough simmering court bouillon to cover the fillets, cover with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Pour the juices into a saucepan, and reduce by half. Serve the fish and vegetables with the sauce on the side. Serves 6. e and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon juice for another use. Decrease speed to slow and add the semolina and then the flour, beat This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion. If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used. Put the fish head, etc. , peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside. Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni. Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes. Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. Prepare the hollandaise and hold it by covering with a lid. Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress. HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. /4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring Constantly. Add 2 T. This lordly French dish is prepared in a variety of ways, but basically it is fish fillets served with two sauces and mushrooms in between. The fillets from small salmon, walleye, lake trout, and channel cat are all superb prepared in this fashion. If the two sauces seem too time-consuming just note that this dish is excellent if only the wine sauce is used. Put the fish head, etc. , peppercorns, and shallots into the water and wine, bring to a boil, then simmer gently for 30 minutes. Strain and set aside. Arrange the fillets in a shallow glass or earthenware fireproof dish that has been liberally buttered. Add the bouquet garni. Pour in the reserved fish stock and poach in a 325 degree oven for 20 minutes. Saute the sliced mushrooms in 2 tablespoons of butter for 5 minutes, coating and stirring a couple of times. Reserve. Prepare the hollandaise and hold it by covering with a lid. Make the wine sauce by melting 2 tablespoons of butter in pan, then stir in the flour and cook a few minutes. Turn off heat, pour in the liquor from the poached fillets, then stir and thicken over the fire. Add the milk, then stir until it bubbles. Season to taste. To assemble: lay the fillets on a fireproof dish and cover with the wine sauce. Now dot the top with mushrooms. Ladle the hollandaise sauce over all and glaze under the broiler. Garnish with cucumber and lemon slices or with watercress. HOLLANDAISE SAUCE In a very heavy pot set over a flame tamer, whisk the eggs until they are well blended, turn lemon-colored, and start to thicken. Be sure heat is low. Add 1 tablespoon of lemon juice when thickening starts. Start adding butter one piece at a time, whisking each piece until is absorbed with the eggs. Continue until all the butter is used up. It should take about 2 minutes, at which point the sauce will be thick. If at any point you sense that the is about to separate, quickly add a teaspoon of cold milk or cream. Now whisk in about 1 more teaspoon of lemon juice, a pinch of salt, and optional cayenne. Taste to see that the sauce is lemony enough for your taste. ck Serves :12 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A very special way a doing trout fillets, inspired by a dish created by chef Seppi Renngli at the Four Seasons. In a skillet large enough to hold the fillets melt about 3 tablespoons butter and, when almost sizzling, add trout. Saute on one side for about 3-minutes, turn, cover for a minute, and then saute the other side. A total of 6-7 minutes should do it. Salt and pepper the fish and remove to a warm place, add nuts for a moment to the pan to toast, then toss over the trout fillets. Meanwhile, in a separate small, sturdy pan, heat enough oil so that a small strainer can be lowered into it. Let capers drain in the strainer. Returning to the trout pan, splash in tablespoon or two of wine, then add stock and cream and boil down rapidly, stirring in just a taste of the tomato paste and a little more butter. When reduced and slightly thickened, spoon this little bit of pan sauce over the fillets. Now quickly lower the capers into the almost smoking oil. Let them sputter and sizzle a few seconds, then remove the strainer and shake free of oil. Distribute fried capers in neat piles at either end of the fillets and serve immediately. b 16061 Instant lemon pudding (sm) 1.00pk c 16061 Crisco oil 0.33c d 16061 Water Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce. or Margarine, melted 1.00tb d 16062 Sugar Place fillets or steaks in a saucepan, just cover with cold water, add salt, lemon juice, and cayenne, bring to a bubble, then turn down heat and simmer for 10-12 minutes. Remove fish, but retain the fish broth. Place fish in buttered baking dish. Stir together 1 cup fish broth and the cream. Melt 3 tablespoons of the butter and add minced onion, tarragon or marjoram. Cook just until onions are soft. Stir in flour and cook a minute or two. Then off hat, stir in 2 cups of the fish broth until smooth. Return to low heat, stirring until sauce begins to thicken. Spoon 2-3 tablespoons of the sauce into the beaten eggs, then stir the beaten eggs slowly into sauce. Add the cheese, stirring all the while and cook until uniform. Pour the sauce over the fish, dot with remaining butter, and bake in preheated oven at 375 degrees for about 10-minutes to brown the sauce. 16063 Butter, softened 1/2 stk 4.00tb c Chop the onion finely and soften it in a little butter or oil, then fry hard until frazzled. Remove and reserve. Dice the mushrooms and fry them in the fat remaining in the pan; stir and turn them as necessary to drive off most of their moisture and to concentrate flavour. Mix the two vegetables together and season with plenty of salt and pepper. Stir in the cumin, coriander and grated cheese. When cool bind with the beaten eggs. Unwrap the pastry one sheet at a time. Keep the rest covered with a damp cloth to prevent drying out. Cut each sheet into strips about 3 x 10 inches long and brush on one side only with melted butter. Put one rounded metal teaspoonful of the mixture near the short edge of the buttery side of the first pastry strip - about 1 inch from the bottom and slightly to the left-hand side. Fold the bottom right-hand corner of the pastry diagonally over the filling to make a triangle. Continue folding the pastry at right angles up the whole lenghth of the strip so you end up with a neat little triangular parcel. Make more little pies in the same way until all the filling is used up. To cook, simply brush the pies all over with melted butter or oil, arrange them side by side on baking trays and bake at 350-375 F (180-190 C) gas mark 4/5 for about 20 minutes, until the pastry is golden and crisp. It is best to turn the pies over after the first 10 minutes and brush with more butter or oil. For even crisper results the pies can be deep-fried. Mix flour with 1/4 c. Preheat oven to 350'F. (175'C. Lightly grease a baking sheet. Heat sesame and corn oil in a saucepan. Add garlic, onion and ginger. Fry gently 5 minutes, stirring occasionally. Add turmeric, chili powder and cumin. Fry gently 2 minutes. Add shrimp, cover and cook gently 5 minutes, stirring frequently. Remove from heat, stir in creamed coconut and cool. Work with 1-2 sheets of filo pastry at a time; cover remainder with a damp cloth. Cut sheet of pastry in half lengthwise and then fold each piece in half lengthwise to make 2 long narrow strips. Spoon a portion of shrimp mixture in 1 corner of each strip of pastry. Brush pastry all over with a small amount of melted butter or ghee. Fold pastry and filling over at right angles to make a triangle. Continue folding in this way along pastry strip to form a triangular parcel. Brush with melted butter or ghee and place on greased baking sheet. Repeat with remaining pastry and shrimp mixture. Bake in preheated oven 20 minutes. Brush with remaining melted butter or ghee and return to oven 5-10 minutes or until puffs are golden brown. Garnish with pastry sprigs, if desired, and serve warm. 18261 Molasses 0.50c c 18261 Honey 0.25c d 18261 Butter melted 4.00tb Any fruit juice can be substituted for the apple juice. Microwave: In 1-qt square casserole, sprinkle unflavored gelatin over juice; let stand 3 minutes. Microwave at HIGH 1 minute; stir thoroughly. Then microwave at HIGH 2 minutes. Remove from microwave and stir until gelatin is completely dissolved. Chill in pan or mold until firm, about 3 hours. Cut into 1" squares. Conventional: In medium saucepan, sprinkle unflavored gelatin over juice and let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Pour into 1-qt square casserole; chill and cut as above. Jellosicles: prepare juice and gelatin as above. After gelatin is completely dissolved, pour juice into popsicle mold or small cups with popsicle sticks in them, then freeze completely. The gelatin keeps it from dripping TOO much and makes the jellosicles easy for small hands to grab. b 18262 Water 0.50c Makes: 60 Oven temperature: 180 C (350 F) Cooking time: 25 minutes Cream butter, sugar and orange rind until light and fluffy. Gradually add oil and continue to beat on high speed until mixture thickens to whipped cream consistency. Sift flour and baking powder twice and combine with semolina and spices. Gradually add to creamed mixture alternately with orange juice. When combined knead with hand to form a firm dough. Shape tablespoonfuls of dough into ovals, place on ungreased baking sheets and pinch ends to form torpedo shape. Bake in a moderate oven for 25 minutes until golden brown and crisp. Cool on baking sheets. In a pan stir water and sugar over heat until sugar dissolves. Add honey, cinnamon bark and lemon juice and bring to the boil. Boil over medium heat for 10 minutes and remove cinnamon. While syrup is boiling, dip cookies in 3 at a time, turn over in syrup, then remove to a rack placed over a dish. Repeat with number required for serving. Store remainder in a sealed container for later dipping. Sprinkle dipped cookies with sesame seeds or chopped walnuts and serve. oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in piec Beat butter with the 1/3 cup sugar and almond extract until light and fluffy. Add flour and salt and mix well with hands. On a lightly floured surface, shape the dough into a roll 6 inches long. Cut the roll lengthwise into 6 equal parts. Shape each of the 6 parts into a role 12 inches long and 3/4 inch in diameter. Cut each of these rolls into 6 (2 inch long) pieces. Place them on a greased cookie sheet, 1 inch apart. Mix the 1/4 t of sugar with the chopped almonds. Brush logs lightly with the egg and sprinkle with mixture of almonds and sugar. Bake 15 to 20 minutes or until lightly brown. Cool. k 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** ! 9p/~ * Potatoes peeled and halved ** or 6 green onions (including tops), cut into 3-inch lengths *** 1/2 lb. **** cut into 1-inch lengths Heat water to boiling in a wide 5-quart pan; add potatoes. Reduce heat; cover and simmer for 5 minutes. Add salt, pepper, butter, onions, carrots, and green beans; simmer for 8 more minutes. Add peas and cook for another 2 minutes or until vegetables are crisp-tender. In a small bowl, stir together half and half and flour until smooth; stir into simmering vegetables. Cook, stirring until soup slightly thickened (about 5 minutes) Serving size: 1-2/3 cup Per serving: 9 grams protein, 34 grams carbohydrates, 49 milligrams cholesterol, 292 calories May be served with open faced sandwiches of cream cheese on rye, decorated with sliced vegetables. 64Z#E *e%?_ W[| cY Put the ham, lentils and beans in enough water to cover. Cook until beans are done. Put in all hot sauces. Cook several more hours, until the flavor is all through the ham, which is thoroughly broken apart. Serve with something cold to drink. It's great for your sinuses. I just threw this together because I was feeling reckless, but the taste was wonderful, and the stuff freezes well, too. Both Dr. Schnitzel's and the Scotch Bonnet pepper sauce are haba ero sauces, which I think accounts for the wonderful flavor (as well as the heat. ) Tabasco alone would work, if you used a *lot*, but the flavor wouldn't be as good, I think. Happy sweating! Recipe by Brian H. Groover. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ADVANCE PREPARATION: Prepare the filling. Place the carrots and green onions in a food processor and mince coarsely. Transfer to a bowl and add the chicken, soy sauce, sherry, sesame oil, chili sauce, and salt. Thoroughly mix and set aside. Toast the sesame seeds until golden in an ungreased skillet, then set aside. Within 5 hours of cooking, assemble the dumplings. Trim the won tons into round circles, then place 2 teaspoons of the filling in the center of each won ton. Moisten the edges with water and fold the dumpling in half over the filling, being careful not to flatten the filling. Press the edges of each won ton together; the dumplings will be a half-moon shape. Moisten each end of the dumpling, then touch the moistened ends together; the dumpling should now look like a little cap. Place the dumplings on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, or freeze the dumplings. Prepare the dressing. Place the spinach in a food processor and finely mince. Add the garlic, ginger, orange peel, cilantro, basil, and green onion. Finely mince, then add the remaining ingredients. Blend for 1 minute. Pour into a blender and puree the mixture (about 20 seconds). Transfer the dressing to a small bowl. LAST-MINUTE COOKING: Bring 5 quarts of water to a vigorous boil. Add the dumplings (fresh or frozen), and give them a gentle stir. When all the dumplings float to the surface (in about 3 minutes), gently tip the dumplings into a colander and drain thoroughly. Transfer the dumplings to a mixing bowl. Add the dressing and toss. Transfer the dumplings to a heated serving platter, sprinkle on the sesame seeds, and serve at once. Serves: 6 to 8 as an appetizer, or 4 as an entree. enjoy! Notes ********** RECIPE ENDS ******** Preheat Oven to 325~. Grease a 9" square baking pan. In a large saucepan, melt the butter over low heat, & stir in the sugar until smooth. Remove from heat, & cool completely. Chop the chocolate. Combine the flour, baking powder, & salt. Beat in eggs, one at a time, into melted butter mixture. Beat in vanilla. Stir in flour mixture, then chocolate chunks. Spread the batter in the pan. Bake until edges start to come away from sides of the pan. about 50-55 min. Cool completely before cutting into squares. Reminder: If using a GLASS baking pan, reduce oven heat by 25~. Preheat oven to 250~. Chop the chocolate. Put in an ovenproof pan, & melt in the oven, stirring occasionally, until smooth. Remove chocolate, increase oven temp to 325~. Grease a 9" square baking pan. Combine flour, baking powder, & salt. With an electric mixer set on medium-low speed, beat butter & sugar, until light & fluffy. Beat in eggs, one at a time. Slowly, beat in chocolate, then the vanilla. Reduce to low speed, add flour mixture & beat until just mixed. Stir in walnuts. Spread batter into pan. Bake until tested done (toothpick test) about 30-35 minutes. Cool before cutting into squares. Reminder: If using GLASS baking pan, reduce oven heat by 25~. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 325~. Combine flour, soda, & salt. With an electric mixer set at medium speed, beat butter, & sugars till creamy. Beat in vanilla & egg. Reduce to low speed, & beat in flour mixture. Stir in chocolate chips (& walnuts). Drop heaping teaspoonfuls onto ungreased baking sheets about 2"s apart. Bake until edges are golden, about 12 to 15 minutes. Cool completely. bear egg whites with water. In another shallow bowl, combine bread crumbs and parmesan chees Combine flour, spices, soda, & salt. With an electric mixer at medium-low speed, beat butter & sugar, until light & fluffy. Beat in egg & molasses. Reduce speed to low, & gradually add flour mixture until just mixed. Chill until firm, about 1 hour. Heat oven to 350~. Shape dough into approximately 1" balls, roll in sugar, & place about 2 " apart on a baking sheet. Bake until the edges begin to brown, about 15 min. Cool on baking sheet 2 min, then move to wire racks. Cool completely. Preheat oven to 350~. Combine flour, spices, & baking soda. With an electric mixer at medium-low, beat butter & sugar until fluffy. Add egg, vanilla, & lemon zest, & beat until combined. Beat in half the flour mixture. Add 1/4 milk, then beat in remaining flour mixture until well blended. Stir in dates, raisins, & walnuts. Drop by rounded teaspoonfuls onto an ungreased baking sheet. Bake until browned, about 10 min. Stir about 4-6 tbsps of milk into icing sugar to make a thin glaze. Spread the glaze on the cooled cookies. 8289 Lg Eggs 2.00 8289 Heavy cream 1.00c 8289 All-purpose flour 2.00c 8289 Salt Preheat oven to 350~. Grease a 9" square pan. Line bottom & two side with foil, letting foil extend over the edges. Grease foil. Combine flour, oats, sugar, salt & soda. Cut butter into pieces & add to mixture, cutting in until the mixture is moist & crumbly. Remove 1 1/2 cups of these crumbs & set aside, press remaining crumbs into the pan. Spread jam to within 1/4" of the edge of the pan. Sprinkle remaining crumb mixture on top of jam. Bake until golden brown, about 45-55 min. Cool completely, before cutting into bars. 8290 Water 0.50c 8290 Baking soda 1.00ts 8290 Cream of tartar 1.00ts 8290 Fl Preheat ovento 350~. Combine flour, soda, cinnamon, & salt. With an electric mixer at medium-low speed, beat butter, & sugar until fluffy. Beat in egg, & vanilla. Reduce speed to low, & beat in flour mixture until just combined. Stir in oats and raisins. Drop by heaping teaspoonfuls onto an ungreased baking sheet, about 3" apart. Bake 8-11 min. Cool on sheets 1 min before moving to wire racks. 0.50c Preheat oven to 350~. Combine flour, baking soda, & baking powder. With an eletric mixer at medium-low speed, beat butter, & peanut butter, until smooth & creamy. Beat in sugars & vanilla. Beat in egg. Reduce speed to low & beat in flour mixture. Roll dough into 1" balls and put about 3"s apart on an ungreased baking sheet. Using a fork, dipped in water, press a criss-cross pattern to flatten each ball. bake until edges just start to brown, about 10 minutes. Cool on wire racks. Temp:0 Combine flour, salt & baking powder. With an electric mixer at medium-low speed, beat the butter & sugar until light & fluffy. Beat in egg & vanilla. Reduce speed to low, beat in flour mixture until just combined. Divide dough in half & shape each piece into a log about 1" in diameter. Cover with plastic wrap, & twist the ends of the wrap to force dough into a smooth cylinder. Refridgerate until almost firm (about 30 min). Spread about half the nuts on a work surface (a wide, 2" deep plastic container works well, and is re-sealable afterwards for storage). Roll one log in the nuts so that the entire surface is coated. Re-wrap & chill for at least 30 min. Repeat with the other log. Heat oven to 350~. Cut the chilled dough into slices about 3/8" thick. Put on ungreased baking sheets about 2" apart, & bake until edges start to brown, about 8-10 min. Options: Replace Nuts with coloured sprinkles, or coloured sugar crystals. Or with the tiny coloured chocolate chips you can find in Bulk stores (very festive). Or coconut, dyed or white. Use your imagination, anything tiny (& edible) will work. tes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip. Notes ********** RECIPE ENDS ******** 1. Preheat oven to 375~. Combine flour, cream of tartar, soda, nutmeg, & salt. With an electric mixer at medium-low speed, cream the butter, & 3/4 cup sugar until light & fluffy. Reduce speed to low, & beat in flour mixture until well blended. Combine cinnamon, & remaining 1/3 cup sugar. Roll dough in to 1" balls, then roll in cinnamon mixture. Place on ungreased baking sheet, about 2" apart & bake until lightly browned, about 10 min. Options: Replace cinnamon mixture with: finely chopped nuts, sprinkles, coloured sugar crystals, tiny colour chocolate chips, etc. 0020478 0000020478 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020479 0000020480 0000020480 0000020480 0000020480 0000020481 0000020481 0000020481 "Fish and brewis (pronounced "brews") is one of the oldest traditional dishes of Newfoundland. The fish in Fish and Brewis is salt cod and the brewis is made from hardtack or hardbread, which is avilable everywhere in Newfoundland and in specialized grocery stores across Canada. The dish is always sprinkled with scrunchions, crisp fried bits of salt pork. Fisherman's Brewis is sometimes the same as Fish and Brewis, but often the fish and bread are chopped while hot and mixed together, or fresh cod is used instead of salt cod. " Cut cod into serving-size pieces. Soak cod and hardbread separately in cold water for 8 hours or overnight. Drain fish. In saucepan, cover fish with cold water. Heat to boiling and boil gently for 15 to 20 minutes or until tender; drain. Meanwhile, in skillet, fry salt pork until golden. Brain breadand place in saucepan, cover with salted water and bring to a full boil. Drain immediately and serve with fish on warm plates. Sprinkle with scrunchions. SERVES:4 ******* FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Turkey Microwaved2 Serves :10 KeyWords :Chicken Microwave Holidays Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The traditional English way to serve Fish and Chips is to drizzle them. Cut potatoes lengthwise into 1/2-inch strips. Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. Fill basket one-fourth full with potatoes. Slowly lower basket into hot oil. (If oil bubbles excessively, raise and lower basket several times. ) Use long-handled fork to keep potatoes separated. Fry potatoes 5 to 7 minutes or until golden brown; drain on paper towels. Place potatoes in single layer on cookie sheet and keep warm. Repeat with remaining potatoes. Cut fish fillets into 2 X 1-1/2 ~inch pieces. Pat dry with paper towels. Mix flour and salt. Mix baking soda and vinegar. Stir vinegar mixture and water into flour mixture; beat until smooth. Dip fish into batter, allowing excess batter to drip into bowl. Fry 4 or 5 fish pieces at a time (do not use basket) ABOUT 3 minutes, turning fish once, until brown. Drain on paper towels. Set oven control to broil. Broil potatoes 6 inches from heat 2 to 3 minutes or until crisp. 4 SERVINGS; 375 CALORIES PER SERVING. ****** RECIPE ENDS ******** 0.00--------- 7072 Prepared mustard 0.25c 7072 Sugar 2.00ts 7072 Chopped fresh or 3/4 ts 2.00ts Thaw fish, if frozen. Rinse fish and pat dry. Measure thickness of fish. In 10" skillet combine chicken broth, onion, oregano, lemon peel, lemon juice, and garlic. Bring to a boil, reduce heat. Cover and simmer 3 min or till onion is tender. Arrange fish fillets in onion mixture. Add peppers. Cover and simmer over med heat 4-6 min for each 1/2" thickness of fish or till fish flakes easily. Use a slotted spoon to move fish and veggies to a serving platter. Keep warm. Combine cornstarch and water. Add to pan juices. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Spoon atop fish and vegetables. Garnish with lemon. PER SERVING: 129 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 49 mg cholesterol, 207 mg sodium, 669 mg potassium 7075 Cookie tart pastry 0.00 7075 Lemon curd or prepared Combine first 6 ingredients in a small bowl; cover and chill. Overlap potato slices around edge of a round 12 inch platter. Cover and microwave at high for 3 minutes. Uncover and place fish in a ring inside potatoes with pieces end to end. Mound broccoli in center of platter. Sprinkle fish and potatoes with lemon juice; cover. Microwave at high 8 minutes or until fish is cooked through and potatoes are tender, giving dish a half-turn at 4 minute intervals. Serve with a dill sauce. or sliced In a kettle, combine the fish trimmings and bones, wine, lemon juice, onions, and herbs. Bring mixture to a boil, stirring frequently to prevent scorching, and boil it until liquid is reduced by half. Add 8 cups water and salt and pepper to taste. Bring to a boil, and skim it. Simmer for 20 minutes, strain it into a large saucepan, and let it cool. Skim again. Sprinkle gelatin over the stock and add the egg whites, beaten to stiff peaks, and the shells, crushed. (Do not stir in. ) Bring stock slowly to a boil over moderate heat, whisking constantly. Remove pan from heat and let stand for 30 minutes. Strain the aspic through a fine sieve lined with a dampened kitchen towel. Let it cool. To apply to a dish, cool only until just thickened and paint or spoon onto the fish or other dish. To solidify, chill in refrigerator. Makes about 8 cups. Gourmet Mag. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill. Place each individual serving of fish on a sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley or rosemary. Dot generously with butter. Top with slice of lemon or lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish and seal by folding, allowing a little space on top of fish. Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal. Fish will be tender and flake easily when done. The High Altitude Cookbook, by Beverly A. Nemiro & Donna M. Hamilton, Random House, NY, 196 9. Enter the weight of the turkey on your microwave computer. For example, a 12 lb, 8 oz bird will cook in the microwave oven 115-121 minutes at 70% power. Standing time will be 57-60 minutes. Dividing the time into fourths, the bird will cook at Rinse fish bones and trimmings with cold water; drain. Mix bones, trimmings and remaining ingredients in Dutch oven. Heat to boiling, skim fo and reduce heat. Cover and simmer 30 minutes. Strain through cheesecloth- sieve. Discard skin, bones, vegetables and seasoning. Use imme or cover and refrigerate up to 24 hours, or freeze for future use. ABOUT 5-1/2 CUPS BROTH; 70 CALORIES PER CUP. Notes ********** RECIPE ENDS ******** ir in remaining 2 Bring water to a boil in a Dutch oven; add potatoes. Cover and cook 10 minutes. Fry bacon until transparent; add onion, and cook until onion is soft and bacon is lightly browned. Add bacon, onion , bacon drippings, fish fillets, and thyme to potatoes. Simmer 10 minutes or until potatoes are tender. Stir in half and half , salt, pepper, simmer 5 minutes. Sprinkle with parsley. cent of calories from fat. ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted fo Heat oil in frying pan, add onions, stir-fry until tender. Add ginger, candlenuts and curry powder, stir-fry over low heat for 3 minutes. Add soy sauce, lemon juice and water, bring to a boil. Reduce heat and simmer for 3 minutes. Add fish cutlets in single layer, cover, simmer for 5 minutes on each side or until just cooked through. NOTE: Any white fish cutlets or fillets are suitable for use with this recipe. |$PUt * should be Orange Roughy, Haddock, or Mackerel, cut into 1/2" ** If fresh Cilantro is not available, use 1 t dried cilantro leaves. *** If fresh oregano is not availabel, use 1/4 t dried oregano leaves. **** Olives should have pimiento stuffing. ***** Jalapeno Chiles should be seeded and chopped. Heat 3/4-inch of water to boiling in 10-inch skillet; carefully place fish in water. Heat to boiling; reduce heat. Simmer, uncovered, just until fish is opaque, about 30 seconds (DO NOT overcook or fish will fall apart); drain carefully. Mix remaining ingredients except tomato and avocado in a glass or plastic dish. Stir in fish carefully. Cover and refrigerate 2 day, carefully stirring occasionally. Just before serving, gently stir in tomato and avocado; drain. Serve fish mixture on saltine crackers or tortilla chips, if desired. t segments, and remove the centre core. If using an open-hearted cabbage or greens, cut off the stalks and cut the leaves into strips. Put into a large pan with the Put fillets in microwave safe baking dish. Sprinkle with lemon juice, assorted spices, and bullion. Place butter on top of fillets, so it will melt over them. Add a little water, cover with plastic wrap and punch with holes. Microwave on high for 3-5 minutes or until fish will flake witha fork. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 HEAT THE OVEN TO 350F. Arrange the fish fillets in a baking dish. Place the water chestnuts and bamboo shoots in a colander, and pour boiling water over them to remove the tinny taste. Arrange the vegetables around the fish. Also arrange the scallions and snow peas. Bring the court bouillon to a simmer, along with the soy, sesame oil, pepper, garlic and ginger. Pour this over the fish, cover the fish with a sheet of buttered wax paper, buttered side down, and bake for 7 minutes. Remove from the oven, drain the cooking liquids, and reduce them by half. Serve immediately, dividing the fish among the plates along with the vegetables. This will serve 6. Place mixture in 1-quart nonstick casserole. 4. Top with shredded cheese and paprika. 5. Combine first 8 ingredients, and 2 tablespoons lime juice in bowl; stir well. Let stand 1 hour. Place fish fillets in an 11 x 7 x 2 inch baking dish. Drizzle remaining tablespoon lime juice over fish fillets. Cover with wax paper; microwave at MEDIUM HIGH (70%) 8 to 9 minutes or until fish flakes easily when tested with a fork, rotating dish a quarter-turn after 3 minutes. Let stand, covered, 5 minutes. Serve fish with salsa. Time: 20 minutes from "Rice 200 Delightful Ways to Ser In small saucepan, combine tomato sauce, wine, melted butter, lemon juice, green onion, salad herbs, sugar, salt, and hot pepper sauce. Simmer 10 to 15 minutes. Grill fish over hot coals 10 minutes on each side. Brush both sides of fish with sauce during the last few minutes of grilling. Pass remaining sauce. 3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green * Use fresh or frozen Haddock or other fish fillets in this recipe. Cut ancho chiles open, discard stems and seeds. Cut the chiles into small pieces with a pair of scissors or a sharp knife. Place in a small bowl and cover with boiling water; set aside for 45 to 60 minutes to soak. Drain. Meanwhile, thaw fish if frozen. Lightly brown the fish fillets on both sides in hot oil. Arrange fish in a 13 X 9 X 2-inch baking dish. Season with a little salt. In a blender container, combine drained ancho chiles (or crushed red peppers) with the UNDRAINED tomatoes, orange juice, onions, garlic, salt, oregano, cumin, cinnamon, and cloves. Cover and blend until smooth. In the skillet used for cooking the fish, simmer the tomato mixture for about 20 minutes, or until thickened, stirring occasionally. Pour over the fish in the baking dish. Bake, uncovered, in a preheated 350 degree F. oven for 30 minutes. Transfer the fish fillets to a serving platter. Top with lettuce, garnish with orange slices and radish roses. 9iW:jX;kYm[>p[?p[?p[?q\@r]Ar]As^Bt_Ct_Ct_CvaEvaEvaEwbFwbFwbFxcGxcGxcGzeI{fJ{fJ{fJ{fJ|gK|gK|gK|gK}hL~iM~iM~iM~iM * Use large Red Snapper or other fish fillets cut into 6 serving pieces. ** Pickled Jalapeno pepper should be rinsed, seeded and chopped. There should be about 1 1/2 tsp. Thaw the fish fillets if frozen. Cook onion and garlic in hot oil until tender but not brown. Add the almonds, lime juice, jalapeno pepper, the 1/2 t salt, and pepper. Heat through. In a well greased 13 X 9 X 2-inch baking dish, arrange the fish fillets and sprinkle lightly with salt. top with the onion mixture. Sprinkle evenly with the cilantro, (or with parsley). Bake, covered, in a preheated 350 degree F. oven for about 40 minutes, or until the fish flakes easily when tested with a fork. 10" corn or flour tortillas 0.33 c Corn oil 0.00 SAUCE FOR TURKEY 2.00 cn 4 oz green chilli peppers 1.00 lg Garlic, minced 2.00 tb Salad or olive oil 2.00 c Chopped onions 1.00 ts Salt 0.50 ts Mix the chiles, garlic, lemon juice, cilantro, and coriander and use to marinate the fish overnight in a glass or ceramic dish. Remove the fish and combine the marinade with the melted ghee. Grill or broil the fish, basting with the marinade mixture. Garnish with lemon slices and serve with the butter on the side. The Whole Chile Pepper From the collection of Jim Vorheis TURKEY SAUCE Rinse seeds from chillies and chop. Saute with garlic in oil. * Use Halibut or other fish steaks. ** Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 X 7 1/2 X 2-inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mixture over the fish. Combine the orange juice and lemon juice and pour evenly over the fish. Bake, uncovered, in a 400 degree oven for about 20 to 25 minutes, or until the fish flakes easily with a fork. Arrange egg wedges on top of the fish steaks; sprinkle with paprika and garnish with orange slices, if desired. 12852 Eggs 2.00 j 12852 Vanilla extract 2.00ts k 12853 Butter or margarine 0.33c Combine ingredients to make marinade and shake well. Marinate fish for at least 1 hour. Thread onto skewers alternating fish with fruit and vegetables. Brush kebabs with remaining marinade. Place skewers on grill 4 inches above coals. Cook only until edges of fish begin to curl. 853 All Purpose Flour 2.00c d 12853 Sugar 0.25c Crush the stalk of lemongrass with the flat side of a cleaver, then cut it into small pieces. Clean the fish and with a sharp knife slash diagonally across the body of the fish. Mix lemongrass, curry powder, salt and peppers. Put the redfish in the mixture, coat well, cover and refrigerate for one hour. Heat oil in a large skillet, and lightly saute the garlic. Then place the redfish in the skillet, let brown very well before turning it over. (If the fish is not very brown it will fall apart. ) Brown well on other side, and serrve. 12853 Cinnamon 1.00ts j 12853 Chopped pecans 0.33c k 12854 Lard,butter,or bacon dripins 3.00T a 12854 Onions,lg,coarsely chopped 2.00 Mix all ingredients except oil and Fresh Tomato Salsa. Shape mixture into 8 patties. Cook patties in oil in 10-inch skillet over medium heat about 8 minutes, turning patties once, until golden brown. Serve with Fresh Tomato Salsa. 4 SERVINGS (2 PATTIES EACH); 315 CALORIES PER SERVING. lories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 No you don't need a blender (this is not a drink!!). This is the equivalent of fried chicken with fish instead. Wash and clean thin fish filets. Thin filets (filet of sole) work best in this recipe because they cook before they burn. Beat one egg in a small bowl. Add spices to the egg mixture. Place bread crumbs in a plastic bag. Dip each piece of fish in the egg mixture, then place fish into the plastic bag. Shake the bag until the fish is covered with bread crumbs. Melt butter in frying pan. Place as many coated filets in the pan and cook them over a low heat (about 7 min. each side). Bread crumb coating should turn golden brown. uctions: In a large bowl, combine dressing, broth, butter and egg; mix well. Press into the bottom and up the sides of an ungreased 10-in. pie plate; set aside. In a large skillet, saute onion in oil until tender. Stir in turkey, gravy, peas if desired, pimientos, Worcestershire Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. Place dried mushrooms in warm water for 15 + minutes to soften. Dredge marinated fish slices in cornstarch while heating oil in wok. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. Return the fish slices to the wok, swirl in sesame seed oil. Eat! er and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. Notes ********** RECIPE ENDS ******** Saute onion, garlic, olive oil in heavy pan until golden. Add clams, tomatoes, carrots, celery, broth, water and spices. Simmer for about 1 hour. Add fish and scallops. Let come to a boil. Add shrimp. Let it come to a boil till fish flazes with a fork. BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes. Drain and set aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade. Pour into a small saucepan, and bring to a boil over medium heat. Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Note: Any dense white fish, or 4 large shark steaks may be substituted for monkfish. Cut the fish into chunks and toss in the seasoned flour. Heat the two oils together and throw in the ginger, garlic, chilies, mustard seeds and asafoetida. Cook for a moment then add the fish, saute for another moment, then add the mushrooms, tamarind and the 2 1/2 pints of water with the pototoes. Bring to the boil and simmer for 20 minutes. Taste and season if necessary. Add the coconut to thicken slightly, then throw in the coriander leaves. Serve with saffron rice. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving R Ask your seafood supplier to reserve two pounds of white fish bones and heads or two pounds of whole inexpensive white fish for this stock. Combine all ingredients in a two gallon stock pot. Bring to a rolling boil, reduce to simmer and cook for forty-five minutes. During the cooking process, skim off all impurities that rise to the surface. Add water if necessary to retain volume. Strain through fine cheese cloth or strainer. Return stock to low boil and reduce to two quarts. A tasty dish from South of the Border. Try adding low-fat cheese or your favorite vegetables for variety. Tartar Sauce, or Salsa and Fresh Cilantro (optional) Pour milk into one shallow pan and bread crumbs into another. Gently coat fish by dipping first into milk, then into crumbs. Be sure that the fish is completely coated. Place fillets on a baking sheet that has been coated with nonstick spray and bake in a preheated 350 F oven for 10 minutes or until fish is done. Warm the corn tortillas in the oven and place the fillets, cabbage and tomato slices on top. Serve with tartar sauce or salsa and fresh cilantro, if desired. Notes ********** RECIPE ENDS ******** 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21287 Lamb Sausage With Rosemary Makemeat 34657 Finely chop fish. Mix with green onion, soy sauce, cornstarch, salad oil, sesame oil, salt, sugar, hot pepper seasoning and pepper, set aside. Cut tofu block crosswise in four equal slices, then cut each slice in half diagonally. Place in a colander and let drain for 15 minutes, then place between paper towels and gently press out excess water. Change paper towels several times until they no longer soak up any moisture. On widest side of each triangle, cut a pocket to within 1/2 inch of edges. Gently stuff each pocket with about 1 1/2 t fish filling. In a wok or deep pan, pour oil to a depth of about 1 1/2 inches and heat to 350 degrees. Add several bean curd triangles at a time and fry, turning once, until golden on all sides (about 4 to 5 minutes). Remove from oil and drain on paper towels. Cool, cover, and chill, if made ahead. In wide frying pan, heat 1 T salad oil over medium-high heat. Add garlic and cook, stirring, just until it begins to brown. Add lettuce, then stir and cook just until lettuce begins to wilt (about one minute). Stir in peas and mushrooms; top with stuffed tofu. Pour broth over tofu, cover, and simmer over low heat for 8 minutes (15 minutes if chilled). Stir together cornstarch, soy and water. Push tofu away from one side of pan and stir soy mixture into broth; cook, stirring carefully so as not to break the tofu, until sauce bubbles and thickens. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead. ) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. Combine all other ingredients in a bowl and mix until well blended. Form into patties (6 to 8). Servings: 2 In medium skillet, saute' onion, garlic, green pepper, and celery in butter, about 5 minutes, or until tender. Remove from heat; stir in tomato sauce, water, bay leaf, parsley, salt, and pepper. Add shrimp. Bring mixture to a boil; cook covered over medium heat 5 minutes. Serve over fluffy white rice. Yield: 2 servings. fudge sauce. Deep-frying: In deep-fryer or wok, slowly heat oil to deep-frying temperature. In a heavy soup pot or kettle, brown the bacon with the paprika, onion and potato, sauteing until potato and onions are soft and bacon is cooked. Add the clams, wine, crab legs, shrimp, scallops and nay other seafood or fish. Season with salt and pepper, bay leaf and thyme. Stir in the milk and heat over low flame, stirring constantly. Do not allow mixture to boil. When seafood and fish are thoroughly heated through, thicken chowder by adding instant potatoes. Remove bay leaf and serve. Chowder may be prepared ahead, refrigerated, then re-heated in a crock pot or over very low heat. * Soup mixes to be used. Choose one. Onion or Onion-Mushroom. ** Canned tomatoes should be whole peeled tomatoes, undrained and *** There should be about 3 lobster tails that are cut into 3-inch **** Fish that can be used. Choose one. Red Snapper, cod, hallibut, or. In large saucepan or stockpot, heat oil and cook garlic over medium heat until golden. Add water, wine, onion recipe soup mix, parsley, and thyme, blend thoroughly. Stir in tomatoes. Bring to a boil, then simmer covered 15 minutes. Add lobster and fish and simmer 10 minutes. Add clams and mussels and simmer an additional 5 minutes or until shells open. (DISCARD ANY UNOPENED SHELLS). Serve, if desired, with bread or rolls. Makes about 4 (2 cup) servings. !&'4:??FUGNbV\sch Prepare Whole Wheat Pizza Dough through Step 3. Heat small skillet over low heat until hot to the touch. Add pine nuts; reduce heat to very low. Toast pine nuts, shaking pan frequently, until evenly golden, about 2 minutes. Set aside. Heat oven to 500F. Oil a 12-inch pizza pan as necessary for type of pan (see below for tips); sprinkle with cornmeal if desired. Combine 1 Tablespoon of the oil, the vinegar, and galric in medium bowl; add zucchini and red onion, tossing to coat. Complete Whole Wheat Pizza Dough. Place dough in prepared pan; brush surface with remaining oil. Sprinkle half the provolone evenly over dough, leaving a 3/4-inch border; top with even layer of zucchini mixture. Sprinkle with salt and pepper to taste, then with the remaining provolone, all the mozzarella, Bel Paese, and Gorgonzola, and half the Parmesan. Sprinkle with additional salt and pepper. Bake until crust is golden, about 15 minutes. Scatter pine nuts evenly over surface. Bake until pine nuts and crust are browned, 3 to 5 minutes longer. Sprinkle with remaining Parmesan and the parsley. Serve immediately. Makes One 12-inch Pizza! Recipe from Cuisine, November, 198 4. See Whole Wheat Pizza Dough recipe. Which Pan for Pizza? Almost any type of pan can give good results, though directions for brushing with oil and sprinkling with cornmeal differ slightly with each. In fact, the use of cornmeal is not required to prevent sticking except when using a pizza stone, but a little sprinkled on the surface of any pan will give added texture to the crust. Tin-lined steel; aluminum round pizza pans or baking sheets: Generously brush the pan with olive oil. Black-finished metal baking sheets and pizza pans: Follow the manufacturer's directions for care. Lightly brush bottom and sides (if any) with olive oil. Pyrex pizza pan: Generously brush pan with olive oil. Pizza Stone: Stones require preheating in a 500F oven. They require no oiling but must be sprinkled with cornmeal to prevent sticking just before the pizza is transferred from the peel (paddle). The peel must also be sprinkled with cornmeal before the uncooked pizza is place on it for transfer to the heated pizza stone. When removing the hot pizza stone from the oven, be careful not to set it on a cold surface, or the stone will crack. ng Pan. Insert Meat Thermometer Into Meaty Portion, Making Sure It Does Not Touch The Bone. Combine all ingredients except garnish, and chill several hours or overnight. Serve on lettuce cups garnished with grapes or cherries. Robert F. Lewis Uncover & Bake Turkey Breast An Additional Hour OR Until Meat Thermometer Registers 170 F. , Basting Frequently With Orange Juice mixture. Place Turkey Brest On A Lettuce Lined Serving Platter; Cover Loosely With Fo Sort & wash the legumes. Combine in a bowl & soak in hot water for 1 hour. Drain. Combine the legumes with the stock, turmeric, coriander, ginger root & 1 tb of the ghee in a ;arge pot. Bring to a boil & simmer covered for 1 1/2 hours. Stir occasionally. Remove the pot from the heat, add the salt & beat with a whisk till the soup is quite smooth. Add the coarsely chopped spinach & cook gently for 10 minutes. Heat the reamining ghee. When hot, add the cumin & chilies. Fry for 20 seconds then add the bay leaf, asafetida & cayenne. A few seconds later, add 3 tb water. Cook for a minute or so & then pour into the soup. Sprinkle in the garam masala & coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" ******** 6248 Catsup 2.00tb 6248 Green Onion Slices 0.00 Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. Let the loaf cool completely before slicing. * Available in heath food stores Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place first four ingredients on foil with dull side down. Place chicken breast on top. Mix together remaining ingredients and pour over breast. Bake at 375 degrees for 45 to 50 minutes. Scallions, chopped 6.00 tb Brandy 1.00 c White wine 2.00 tb Tomato paste 6.00 tb Whole wheat flour 1.00 c Mushrooms, chopped 2.00 c Broth 1.00 lb Pecans 1.50 c Sour cream Wash and clean game hens. Pat dry and rub cavities with the five spice powder. Mix hoisin sauce, bean sauce, sherry and plum sauce. Rub remaining sauce mixture plus salt. Let stand over- night. Mix soy sauce and syrup. Preheat oven at 350 degrees. Rub skin of game hens with soy sauce and syrup mixture. Roast back side up for 20-25 minutes. Turn breast side up and roast for another 20-25 minutes until skins turn golden brown. From "The Chinese Village Cookbook. " A practical guide to Cantonese country cooking. Rhoda Yee, Yerba Bueana Press, San Francisco. 197 5. . Pour sauce over turkey in casserole. Add pecans. Bake covered 35 to 40 minutes or until turkey is tender. Remove from oven. Spoon about 2 cups of turkey sauce into bowl; stir in sour cream; return to casserole, stir Put ingredients together in tea strainer or cheesecloth bag. Add to soups or sauces during cooking; remove before serving. parsley and serve. Notes ********** RECIPE ENDS ******** ir in the lemon juice, zest, and vanilla. Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the lo Cut each cake of tofu in half horizontally. Combine marinade ingredients in a pot wide enough to accept the four tofu pieces in a single layer. Bring marinade to a boil & add tofu. Simmer, uncovered, on very low heat for 10 minutes. Remove from heat & marinate for 3 hours, turning 2 or 3 times. Keeps refrigerated & wrapped for a week. "Sundays at Moosewood Restaurant Cookbook" he plate. a 1972 Gourmet Mag. favorite 4.00c a Half of a ( 1. 25 oz) envelope dry onion-soup mix (about 3 TBLS) 2 TABLESPOONS ketchup 1 teaspoon Worcestershire sauce 1 TABLESPOON chopped fresh parsley 6 frozen puff-pastry shells (one 10-oz. package) "It's important to cut potatoes into very small pieces, so they get done by the time the pastry is brown. " Preheat oven to 400 F (205 C). Trimbeef; discard fat. Cut beef into cubes no larger than 1/2 inch. In a medium bowl, combine beef, potatoes, soup mix, ketchup, Worcestershire sauce and parsley. On a lightly floured board, roll out each pastry shell to a 7-inch circle. Spoon equal amounts or about 1/4 cup meat mixture on each rolled-out shell. Brush edges with water. Fold over; press with tines of a fork to seal. Cut several slits in top of each. Place on a baking sheet. Bake in preheated oven 20 to 25 minutes or until golden brown. Serve hot. Makes 6 turnovers. [Mable Hoffman's Finger Foods, page 65; HP Books, 198 9. ] From Charlie Baden 3.00c Remove giblets from defrosted birds and discard. Melt the butter in a heavy skillet with heat-proof handle. Season hens with salt and pepper, then brown lightly all over in the butter, turning frequently. This should take about 20 minutes. When hens are browned, add sherry to the pan and transfer it to the oven. Roast birds 45-60 minutes, until they are tender, basting often. Transfer hens to heated (and heatproof) serving dish. Warm brandy in a small saucepan and ignite it. Pour over the hens and serve flaming. Turkey Breast 0.00 Tenderloins 1.00 tb Oil 1.00 md Onion Thinly Sliced 1.00 Stalk Celery Cut Into Thin 0.00 Slices 2.00 c Sliced Mushrooms 1.00 pk (6 Oz.) Pea Pods 0.75 c Chicken Broth 1.00 tb Cornstarch 2.00 tb Soy Sauce 0.25 ts Ground Ginger 0.33 c Toasted Slivered Almonds Sprinkle flank steak with salt and a generous amount of freshly ground black pepper. Heat a wide heavy skillet. Do not add fat. When hot, cook seasoned steak until seared and well browned on each side (about 1 minute per side). Reduce heat and add 2 T butter. Cook 3 to 5 minutes on each side. For best results, the meat should be quite rare. Remove the meat from the pan and keep warm. Pour off the fat in the skillet and add the scallions and red wine. Bring to a boil and whisk in the garlic puree. Boil until the wine is reduced by half, thickened, and syrupy. As it boils, scrape up the browned bits in the skillet with a wooden spoon. Stir in the meat juices that have accumulated unter the flank steak. Boil for 1 or 2 seconds more. Remove from the heat. Gently swirl in the 2 T soften butter so that it incorporates into the wine. Quickly slice the meat, against the grain, into thin strips. Arrange the slices on a hot platter, pour sauce down the center of them and serve at once. Cut the steak with the grain into 2" wide strips, then cut each strip across the grain into 1/4" slices. (You will find the meat is easier to slice if you place it in the freezer for a short while before slicing) In a medium bowl, combine the steak with the soy sauce, 1 tb. of the oil and 2 ts. of the cornstarch. Stir to coat the steak and set aside. Cut the pepper into thin slivers. Cut the onion into 1/2" thick wedges. Cut the celery on the diagonal into 1/2" slices. In a small bowl, stir together the broth, black pepper and the remaining 2 ts. cornstarch and set aside. In a large skillet or wok, warm 1 tb of the oil over med. high heat. When the oil is very hot, but not smoking, add the beef and the marinade and stir-fry until the beef is browned, but still slightly pink in the center, 2 to 3 minutes. Transfer the beef to a plate and set aside. Add the remaining 1 tb. of oil to the skillet. Add the pepper, onion, celery and ginger, and stir-fry until the onions begin to wilt, 2 to 3 minutes. Return the beef to the skillet. Stir the broth mixture, add it to the skillet and bring the liquid to a boil. Cook, stirring constantly, until the vegetables are crisp-tender and the beef is cooked through 2 to 3 minutes longer. Serve hot with steamed rice. Do-Ahead Time savers: All of the vegetables can be prepared ahead of time and refrigerated, covered until ready to cook. The broth mixture can be made well ahead and the beef can be mixed with its marinade several hours ahead. in fact, I think it is better when marinated for a time before the actual cooking. Calories: 348 Protein: 23 gm Fat: 25 gm Carbo: 7 gm Cholesterol: 59 gm Sodium: 653 gm. When I cook, I have made it a habit to gather the ingredients, measure them and set them aside, ready for the time when they are needed. You will find that this is one of the secrets of preparing good Oriental dishes, as they usually contain many ingredients, lots of chopping, and are cooked rather quickly. Barb Work into the flour the butter and cream cheese. Chill thoroughly. over night is not too long. Take pieces of dough and roll very thin, as quickly as possible. Cut with a round cookie cutter, size of a water glass or larger if desired. Mix together ingredients for one of the fillings. Spread on dough, fold over and bake at 400-F until brown. These may be shaped earlier and baked just before serving. Serve as an appetizer with beer, except the anchovy or caviar which should be served with cocktails. Make the anchovy and caviar appetizers somewhat smaller than the ones that are to be served with beer. tablespoons of hot 0.00 Turkey stock 3.00 Eggs 1.00 Or 2 cloves garlic, finely 0.00 chopped (or put through a 0.00 garlic 0.00 Press) 2.00 ts Salt 1.00 ts Ground coriander 1.00 ts Ground cumin 0.00 S Guacamole: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate for at least 1 hour. Flautas: Spoon 1 tablespoon of the chicken across the bottom of each tortilla. Roll up tightly and secure with toothpicks. Heat 1 inch of oil to 350 degrees F. Fry flautas, turning once, until golden brown, about 2 minutes. Drain on paper towels; remove wooden toothpicks. Serve with fresh guacamole. Typed by Syd Bigger. Make the stock from what is left of the turkey after yo NOTE: This is for 25 lb s of any kind of meat. Mix well then crush or pound in a mortar and use as Salt in brines or for dry Salting. n for the turkey. Chopped green chili peppers for garnish 1. Place the turkey meat in a bowl. Squeeze the excess moisture from the bread and crumble it into the turkey meat. Add these with the melted and cooled butter. Put the turkey and bread mixture through a meat grinder or a food processor. 3. Add the eggs, garlic, salt, coriander, cumin and black pepper. Mix well. Shape the mixture into walnut-size balls/ 4. Blanch salt pork in boiling water 5 minutes. Drain and rinse well; pat dry. Transfer to heavy large skillet and cook over medium flame until lightly browned. remove from skillet using slotted spoon and reserve for use in salads or other dished. Increase heat to medium high. Add beef to skillet in batches (do not crowd) and cook until well browned on all sides, turning with spatula. transfer meat to heavy 2 to 3 quart saucepan. Add onions to skillet reduce heat slightly and cook until deep golden brown about 10 minutes, stirring occasionally. Blend in flour and cook about 30 seconds, watching carefully so flour does not burn. Add stout and stir, scraping up any browned bits. Bring mixture to boil. Pour over beef. Blend in vinegar, sugar, parsley, bay leaf and thyme. Cover saucepan and simmer mixture for 30 minutes. Spread mustard over bread. Press bread into stew. Cover and cook until meat is tender, about 1 hour. remove bay leaf and discard. Serve immediately. Serve with boiled potatoes, green salad and beer. e parsely and thyme, and a bay leaf. Simmer for 2 to 3 hours. Cool, strain, and season. Notes ********** RECIPE ENDS ******** ecued Beef Roll Steak Beef 17578 6 -1 Cut chicken into 14 to 16 small pieces or ask butcher to do so. Wash and dry pieces thoroughly. Place chicken pieces in a large bowl. Season with salt and pepper and sprinkle with parsley. Add oil and lemon juice; mix well. Let stand 2 to 3 hours. Beat eggs with salt and pepper in a medium bowl. Remove chicken from marinade and pat dry with paper towels. Coat chicken lightly with flour. Dip into beaten eggs; let excess egg drip off. Pour oil 2 inches deep in a large saucepan of deep-fryer. Heat oil to 375F, or until a 1-inch cube of bread turns golden brown after 1 minute. Fry chicken pieces 10 to 12 minutes or until golden on all sides. Drain on paper towels. Place chicken pieces on a warm platter, sprinkle lightly with salt. Serve immediately. ing the thigh bone up with one hand, use the other hand to carefully cut the meat away from around the leg-thigh joint. Don't cut thru this joint, and don't worry if it seem *self-rising flour can be used in This recipe Heat oven to 350 degrees. Grease and flour cookie sheet. Mix whipping cream and sugar until blended. Stir in almonds, orange peel, and flour. (Dough may thicken as it stands) Drop by rounded teaspoonfuls about 2 inches apart on a cookie sheet. Spread to form 2-inch circles. (Dough may be sticky. ) Bake 10 to 12 minutes or until edges are light brown. Cool 2 minutes; remove from cookie sheet. Heat chocolate until melted. Turn cookies over and spread with chocolate. Dry several hours at room temperature until chocolate becomes firm. ABOUT 4-1/2 DOZEN COOKIES; 55 CALORIES PER COOKIE Refrigerate. To bone the duck and chicken (procedure is the same for each): Place the bird breast down on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones instead of leaving in part of the wing and the leg bones. Heat milk and sugar to near boiling point. Cool, place in tray and partly freeze. When mixture is mushy, remove to a chilled bowl, add fruit juices and beat until fluffy. Return to tray and finish freezing. Makes one quart. Fine h, follow the thigh-leg bone with the knife blade to release the bone as one unit; again, be careful not to tear the skin. Trim some of the excess skin and fat from around the neck area. Cut t Thaw fillets if frozen. Cut fish into 6 portions. Place in a single layer, skin side down, in a well-greased baking dish, 12x8x2 inches. Combine onion, orange and lemon juice, ornage rind, and salt. Pour over fish; cover and place in refrigerator to marinate 30 minutes. Sprinkle fish with nutmeg and pepper. Bake in a moderate oven, 350F, for 25 to 30 minutes or until fish flakes easily when tested with fork. e 12836 Butter Rinse Lettuce Under Cold Water; Place Leaves in A 1 1/2 Quart Casserole. Cover With Plastic Wrap; Turn Back 1 Corner To Vent. Microwave At High For 1 Min. Place Lettuce On Paper Towels To Drain. Combine Chives, Dill, Salt, Pepper & Mustard; Mix Well. Splitfillets Lengthwise; Spread Chive Mixture Evenly Over Each Fillet. Roll Up Each Fillet Beginning With The Short End. Wrap Each Roll in A Lettuce Leaf & Place in A 1 1/2 Quart Casserole. Cover With Plastic Wrap & Vent. Microwave At High For 4 To 5 Min. Let Stand Covered 4 Min. c 12837 Cloves 0.50ts d 12837 Brown sugar, packed 0.75c e 12837 Nutmeg 0.50ts f 12837 Baking pow Melt Margarine in A Small Saucepan Over Low Heat. Add Onions & Celery; Saute Until Tender. Stir in Flour, Sat & Pepper; Cook 1 Min. Stirring Constantly. Gradually Add Milk; Stir Well. Cook Over Medium Heat Until Thickened & Bubbly, Stirring Constantly. Add Shredded Swiss Cheese; Reduce Heat & Cook Until Cheese Melts, Stirring Constantly. Set Aside. Arrange Fillets in A Single Layer in A 10 X 6 X 2 Inch Baking Dish Coated With Cooking Spray. Pour Cheese Mixture Evenly Over Fillets. Cover & Bake At 350 For 25 Min. OR Until Fillets Flake Easily When Tested With A Fork. Sprinkle With Parsley. Fat 6. am of surgeons with Ginsu knives, the butchers here at Hebert's Specialty Meats in Maurice, LA can bone a turkey by hand in four minutes. That still isn't fast enough for owner Widley Hebert. Business is brisk because of demand for a dish unique even by Cajun culinary standards: the turducken. Cut fish into uniform 1 x 2-inch pieces. Dry fish pieces. Put cornstarch on a plate. Combine egg white, 1 tablespoon of the sherry, ginger and pepper in a small bowl. Dip fish first in cornstarch to coat thoroughly, then in egg white mixture. Heat oil in wok or large skillet. When oil is very hot, add coated fish pieces and fry them quickly until they are golden brown on both sides, keeping them moving and turning them as they cook. Remove fish to a warm serving dish. Add mushrooms and scallions to wok or skillet and stir-fry a minute or two. Add remaining sherry and soy sauce, stir and pour contents of pan over fish. Serve at once. Hebert, using a four-foot steel spoon to stir a 150-gallon cauldron of crawfish tails, which allong with 20 trays of cornbread will be turned into turducken stuffing. An underground turducken railroad of sorts is spreading North, and now stretches from the Bayou State to the Rockies and b FLOUR TORTILLA Mix all the dry ingredients and sift. Mix in lard. Add warm (not hot) milk gradually, knead til smooth. Cut into pieces. Roll out paper thin into round shape. Cook on hot griddle until lightly browned and "spotted". stomers for Thanksgiving. "It's quite a blend of birds. " "The seasonings are what makes it" says Rick Tavernia, a restauranteur in Valhalla, NY, who recently ordered two tur ADVANCE PREPARATION: Clean the squid. Pull the head from squid and cut the tentacles off in one piece. If the black mouth is in the center of the tentacles, pull this away and discard. Discard the rest of head. Under cold running water, rub off the squid and cut open into a flat steak. Clean inside thoroughly. Make light lengthwise cuts 1/2-inch apart along the inside of the squid steak, being careful not to cut all the way through. Make light crosswise cuts 1/2-inch apart, creating a diamond pattern. Cut each steak into 4 quarters, then refrigerate, along with the tentacles, until ready to cook. Set the basil or other herbs and the red pepper aside. In a small bowl, combine the garlic, chilies, lime zest, broth, brown sugar, vinegar, and fish sauce; set aside. Deep-fry the rice sticks: Heat the oil in a 10-inch skillet set over medium-high heat to 375 F. Test with a strand of rice stick; it will puff up immediately when ready. Add a small number of rice sticks at a time. As soon as they expand, in about 5 seconds, turn the rice sticks over with chopsticks or tongs and push them back into the hot oil to cook for 5 more seconds. Drain on paper towels while you fry the remaining rice sticks. LAST-MINUTE COOKING: Break the rice sticks into small pieces and place in a thin layer on a serving platter or on 4 dinner plates. Combine the cornstarch with an equal amount of cold water and set aside. In a large saucepot, bring 5 quarts of water to a rapid boil. Place the sauce in a wok and bring to a rapid boil over highest heat. Stir occasionally. When the sauce, about 5 tablespoons, turns a caramel color, in about 8 minutes, stir the squid into the boiling water. As soon as the squid turns white in about 10 seconds, drain in a colander; shake colander vigorously to thoroughly drain all the water. Immediately transfer the squid to the wok. Stir in the basil and red pepper. Add a little cornstarch mixture to lightly thicken the sauce so squid pieces are glazed. Turn out onto rice sticks and serve at once. Serves: 2 to 4 as the entree 00 tb Vegetable oil 1.00 tb Honey 6.00 x Chicken Breast Halves * 12.00 x Pearl Onions, peeled 0.00 Lg Green Pepper ** 0.00 Papaya, peeled ** 1.50 c Fresh Pineapple Chunks Instructions: * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dis Flower pots should be 2 1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving s over the soda straw open. Bake at 400 degrees until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue Each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. This recipe used to be prepared at the Hotel Driskill in Austin, Tx, b Ms. Corbitt. According to Texas Highways Magazine, Dec 90, it is now served by the hotel only at Banquets. Corbitt passed away in 1978 but her cookbook, Helen Corbitt's Cookbook is still enjoyed. UpdateWindow SetDlgItemInt MessageBoxA EndDialog KillTimer SetTimer SetWindowPos DestroyWindow SetWindowTextA RegisterClassA RegisterWindowMessageA LoadCursorA UnregisterClassA GetPropA RemovePropA Preheat oven to 350 degrees. Combine cornmeal, baking mix and sugar in a mixing bowl. Add eggs and milk and beat until well-blended. Lightly mix in melted butter. Pore batter into a greased 8-inch (or 9-inch) square pan, bake 35 to 40 minutes, or until wooden pick comes out dry. Serve with butter and honey. Properly cut, makes nine servings. eleteDC BitBlt CreateCompatibleBitmap CreateCompatibleDC GDI32.dll ChooseColorA comdlg32.dll qsort _adj_fdiv_m32i sprintf _ltoa Lamb and Laverbread Roll Skin and bone the loin of lamb. Finely chop the onions and sweat in 2 oz. drippings. Add finely chopped mushroom, cook for further 2 minutes. Add the breadcrumbs, laverbread, chopped parsley. Mix to a smoth consistency with a little milk, then season. Stuff the loin, tie and season it, seal it with melted drippings, roast in an oven 430 degrees for 30 minutes. Cool and drain the loin, roll out the pastery into a rectangle 5/16" thick. Spread the pastry with the remainder of the stuffing, leaving a 2" margin all around. Place the cold loin in the pastry, egg wash the margin. Completely envelope the meat in the pastry and seal. Turn it over, place onto a greased baking sheet with the folds underneath. Egg wash it and decorate as required. Bake it in an oven of 425 degrees F for 30 minutes. Garnish with parsley and sliced tomatoes. Serve with brased leeks, jacket potatoes, and brown sauce. Cardiff College of Food Technology Beat yolks of eggs;add seasonings and milk. Beat whites until stiff, but not dry. Place skillet on large burner,add butter,set to medium high heat. Just as soon as butter is melted,lower to low heat. Have bottom and sides of skillet well greased. Fold the stiffly beaten egg whites into yolk mixture. By this time,the pan should be very hot. Pour in omelet,spread evenly,and cook slowly until omelet is set. Then,place omelet in oven,which has been preheated to 375 degrees to dry slightly on top. Turn out and serve at once. Finely minced ham,grated cheese or finely chopped parsley may be folded into mixture,if desired. Serves 4. 1.00 Sheet Nori 5.00 tb Sake 1.00 pn MSG 4.00 oz Bunch Italian Parsely 2.00 tb Soy Sauce Instructions: Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide. Shake all ingredients. Strain into a Collins glass over ice cubes. Float a teaspoon of sweet sherry on top. Bring to a boil. Remove from heat and let cool to room temperature. Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil. Cook parsely for 1 minute. Cut tin foil into 12X16 inch rectangle. Place green pepper, tomato and green onion on lower half of foil sheet. Sprinkle with 1/4 teaspoon basil, salt and pepper. Place fish on vegetables. Sprinkle with remaining basil, salt and pepper. Top with lemon slices. Fold upper half of foil over fish and vegetables. Double fold edges of foil to make a tight 1/2 inch seal. Place foil envelope on baking sheet and bake at 450F for 15 minutes or until envelope puffs. To serve, Cut an "X" in top of envelope and fold foil back. 0000003112 0000003113 0000003113 0000003113 0000003113 0000003113 0000003113 0000003113 0000003113 0000003113 0000003113 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 0000003114 Grate the cheese. Melt the butter in a saucepan and add the flour, stirring with a wire whisk. Add the milk, stirring rapidly with whisk. When blended and smooth, add the garlic, pepper, nutmeg and wine. Add the kirsch, if desired. Serve hot with bread cubes for dipping. If the sauce is to be used over vegetables, omit the kirsch. 03116 0000003116 0000003116 0000003116 0000003116 0000003116 0000003116 0000003116 Grate cheeses. Rub Fondue Pot with clove of garlic. Add wine to Fondue Pot and heat to near boiling. Stir in grated cheese. If mixture is thin, add potato/corn starch. (Mix starch in a little water to avoid lumps. ) Add Kirsch Wasser just before serving. 0000003117 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003118 0000003119 "If you want the flavor of cheese fondue, but don't want the fuss and commotion, try these crackers. You may never bother with the real thing again. These cheese crackers are very rich, but very light. They are excellent with a light Alsatian Gewurztraminer or Grey Riesling. 325~F. 25 to 30 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, mix the flour, salt, pepper, and nutmeg. Cut in the butter until the mixture resembles coarse meal. Add the cheese and blend until it is evenly coatd. Blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface of pastry cloth, roll out to about 3/8 inch thick. Cut into bite-sized squares (about 1 inch by 1 inch). Arrange on an ungreased sheet, making sure the edges of the crackers are not touching. Bake for 15 minutes. Turn the crackers over and continue baking another 10 to 15 minutes, until medium brown. These crackers should be crisp. Cool them on racks. Yield: 70-80. VARIATIONS: For a more traditional fondue taste, add 1 teaspoon Kirsch or cherry liqueur when adding the water. And use two different types of Swiss cheese, such as Gruyere and Emmenthaler. Dark corn syrup 0.25 c Dry red wine 0.50 Stp dried oregano 0.50 ts Dried basil 0.50 ts Salt 0.25 ts Ground black pepper 1.00 Broiler-fryer, cut into 0.00 Shred crab meat or chicken if using. Heat 1 tablespoon of oil in pan and fry onion and bamboo shoots for 1 minute. Beat eggs, add onion, bamboo shoots, bean sprouts, 1/4 ts salt, 2 tb water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, soy sauce, ketchup and cornstarch. Mix all well, bring to the boil and keep hot while making omelette. Heat 2 tablespoons oil in omelette pan, stir in egg mixture, cook. Put on hot dish, pour sauce over. minutes. Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. In hot, humid weather, use only 1-1/8 c water. Tested in DAK 1-1/2 lb R2D2 bread machine. e cooking chicken, turning frequently and brushing with sauce, about 15 minutes more until meat is juicy and tender. Reheat remaining sauce and serve with the chicken. Makes 4 servings. Food fit for the most exquisite of palates! Build your reputation as a hostess. Don't be faint hearted when it comes to serving your gourmet friends. Bring out your best silver and dazzle them with your culinary skill. The recipes that follow will bring you compliments and you won't have to spend hours in the kitchen to bring it off. ~=> Menu Red Caviar Canapes Strawberry Surprises Fondue Bourguignonne Meat Dip Sauces: Mock Bernaise, Anchovy, Garlic, Mustard Plum Elite Espresso coffee (no recipe) Light California champagne (no recipe) ~=> Serving Suggestion Starched blue linen, crystal serving dishes, white porcelain and sterling champagne glasses all bring a touch of elegance to an intimate deck-side gathering. Arched candelabra with tall white tapes would be perfect for illuminating the fondue dish. Each guest could be handed a porcelain salad size plate with blue linen napkin folded on top and frosted sliver champagne glass. Remember to preheat your best demitasse cups for the expresso. ~=> Red Caviar Canapes chopped chives Mix onion juice, lemon juice and cream cheese. Using a pastry tube, form a crown of this mixture on rounds of toast. From the jar of caviar, take a dab to fill each center. Decorate the edges with chopped chives. ~=> Strawberry Surprises (note: NO LIE!!!) 2 lbs fresh strawberries 1 cup powdered sugar 1 cup light rum 1 cup vodka 1 cup Triple Sec Gouge out the stems so the hollow center of the strawberries are exposed. Place them in a plastic container and sprinkle the powdered sugar over them. Add the rum, vodka and Triple Sec and gently tumble until well mixed. Refrigerate covered for at least 2 days occasionally tumbling. Gently remove strawberries from marinade and serve cold in pre-chilled crystal bowl. Sip the marinade!!! ~=> Fondue Bourguignonne 1 1/2 lbs beef tenderloin (cheaper cuts may need to be tenderized) peanut oil Cut meat into bite-sized pieces and set aside. Pour oil into your fondue dish or chafing dish until it is at least 3 inches deep. Heat the oil t about 360~ or until it will cokk a test chunk of meat in three minutes. Each guest spears a chunk of beef with a fondue fork and cooks it to taste in the hot oil. (It's nice to mark the forks with a colored dot on a piece of tape so they will be recognized). After the pieces of meat are cooked, each guest dips the choice morsel into one of the variety of elegant sauces. ~=> Meat Dip Sauces --=> Mock Bernaise Soak 1 tsp tarragon in 1 Tbsp tarragon vinegar. Add 1 cup mayonnaise, 3 shallots and a pinch of dry mustard. Whirl in a blender for 1 minute. ~-=> Anchovy Combine 2 tsp anchovy pate with 1 cup mayonnaise. Mix thoroughly. ~-=> Garlic Cream together 1 stick of softened butter and 1 clove finely minced garlic. ~-=> Curry Combine 2 tsp curry powder (or more) witha dash of garlic powder, dash oflemon juice and 1 10-oz can of beef gravy. ~-=> Mustard Combine 1 cup mayonnaise, 2 Tbsp sour cream, 1-1/2 Tbsp dry musgard, 2 tsp tarragon vinegar and a little salt. ~=> Plum Elite 4 parts Sake 1 part Plum wine sqeeze of lime fresh pineapple wedges for garnish Combine sake and plum wine. Add a squeeze of lime. Pour over cracked ice in a prechilled tall silver or crystal stemmed water glass. Garnish with a slim wedge of fresh pineapple for stirring and nibbling. t, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. Notes ********** RECIPE ENDS ******** of: Kathlee Preheat oven to 325 degrees. Beat egg whites with the salt until foamy. Slowly add sugar, one tablespoonful at a time, beating after each addition until the meringue stands in stiff peaks. Stir in vanilla and fold in chocolate chips. Drop by teaspoonfuls on a lined baking sheet and place in preheated oven. After 2 minutes, turn off oven. Leave meringues in oven overnight. remove from pan and store in cookie tin lined with paper towel. Makes 3 dozen. From The Gazette 90/12/1 9. -1 -1.00 -1. Preheat oven to 350 F. Grease cookie sheets. Put egg white and sugar in small bowl. Add water, butter and vanilla and mix. Add flour and stir. Drop by teaspoonsful onto cookie sheets. Swirl the batter around with a spoon back until cookies are spread very thin and are almost transparant. Bake 3-5 minutes, until lightly browned on edges. Remove quickly and work FAST. Place a fortune in the cookie and fold cookie in half, then in half again, to shape like a fortune cookie. Let cool. Work with 4-6 cookies at a time. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 19997 Crisp Kraut Salad 32247 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 19998 Crusty Pacific Fish Sift together flour, sugar, cornstarch, and salt. Add oil and egg white; stir till smooth. Add the water; mix well. Make one cookie at a time by pouring 1 T of the batter on lightly greased skillet or griddle; spread to 3 1/2 inch circle. Cook over low heat about 4 minutes or till lightly browned. Turn with wide spatula; cook one minute more. Working quickly, place cookie on pot holder. Put paper strip printed with fortune in center; fold cookie in half and then fold again over edge of bowl. Place in muffin pan to cool. sau 20000 Curbside Cat Entree Cat Roadkill 32252 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 20001 Curried Radishes Side Dishes Check 32254 Sift together flour, sugar, cornstarch and salt. Add oil and egg white and stir until smooth. Add water and mix well. Make 1 cookie at a time by pouring one Tbs of batter into lightly greased skillet, spreading batter to a 3 1/2 inch circle. cook on low heat for 4 minutes or until lightly browned. Trun and cook one minute longer. Working quickly, place cookie on a paper towel, place fortune in center and fold cookie in half. Then bend cookie over the edge of a bowl to form boomerang shape. place each in muffin tin cup to cool. Makes 8 cookies. c Onions, chopped 0.50 c Bell peppers, chopped 10.50 oz Soup, cream of chicken 4.00 oz Mushrooms 0.50 c Pimientos, chopped 0.50 ts Basil leaves 1.50 c Cheese, cottage 2.00 c Chicken; cooked 0.50 c Cheese, parmesan, grated Instructions: May use skim milk or low-fat cottage cheese. Melt butter in heavy large saucepan over medium heat. Add leek and saute until tender, about 5 minutes. Add stock and potato and bring to boil. Reduce heat and simmer for 25 minutes, stirring occasionally. Puree soup in batches in processor or blender. Return soup to saucepan. Add Half and Half and bring to simmer. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing. ) Gradually add all cheeses to soup and whisk until melted. Ladle soup into bowls. Sprinkle with croutons. , half of cottage cheese, half of chicken, and half of parmesan in casserole. Repeat layers. Cover and bake for 30 minutes. Sylvia's comments: don't ask me why this is a "three cheese" bake when there are only two types of cheese. I skipped the onion and bell pepper and substituted chopped green olives for th * Pork should be cut in matchstick pieces This soup makes a showy presentation. At the table you slide fried rice cakes into the soup to create a crackling, sizzling sound. Actually, you can add the rice cakes to almost any soup and give the soup a sizzling name. The trick is to be sure that both rice cakes and soup are piping hot. In a bowl, blend soy, sherry and cornstarch. Add pork and mix until well coated. Let stand for ten minutes. In a 2-quart pan, heat chicken broth to boiling. Add pork, stir several times, then reduce heat and simmer for five minutes. Add mushrooms, water chestnuts, and peas. Simmer, uncovered, for 2 minutes. Add green onion, salt to taste and sesame oil. Keep soup hot while you fry sizzling rice cakes per recipe. Pour hot soup into a warm tureen and carry to the table. Bring hot fried rice cakes to the table in a bowl and immediately slide into the soup. ith baking powder biscuits for a great meal. Mix together ingredients for the meatballs. Shape the mixture into 4 large meatballs. Wash and remove all the sandy particles from bok choy. Cut crosswise into 2 inch sections. Heat 3 Tb oil in a wok. Fry 2 meatballs at a time until both sides are brown (about 3 minutes. ) Remove, and fry the other 2 meatballs. (Use more oil if frying in a saucepan. ) Remove all but 2 Tb oil from the wok, stir-frying vegetables for 1-2 minutes over medium heat. Remove wok from the heat. Line the stems of the vegetable in the bottom of a casserole. Place the meatballs on top, then cover with the leaves of the vegetable. Add soy sauce, sugar, and sherry; bring to a boil, then simmer on low heat with cover on for 30 minutes. Serve hot. ened slightly, about 5 minutes, use a long straight knife to mark the top in a crisscross pattern. Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. -1.00 -1.00 veg 21482 Pureed Vegetables Preparation: Have water in steamer boiling. Dip tomatoes to loosen skins; remove skins; slice in half. Wash and trim bok choy stalks. Use slender end of stalk only (use leaves and thick stalk in other dish). Drain baby corn and straw mushrooms. Steaming: First steam baby corn and straw mushrooms for 5 minutes. Place tomatoes and bok choy on separate plate; sprinkle with salt; steam for 3 minutes; drain. Arrange vegetables on warm round serving platter in flower pattern. Sauce: To render chicken fat, place pieces in small saucepan with a few drops of oil to prevent sticking. Cook on medium heat for 20 minutes or so, until chicken oil separates from solids. Drain oil, reserve. Alternatively, make aromatic oil by steeping several peeled garlic cloves in hot cooking oil (after removing it from heat). In small saucepan, heat chicken stock, peanut oil and sugar. When it starts to boil, dribble in enough cornstarch paste to give a light body. Keep warm until ready to use. When vegetables are being steamed, reheat sauce with chicken oil. Pour sauce over vegetables. Serve. 1.00 ts Honey 0.12 ts Ground ginger 0.12 ts Ground cardamom 0.12 ts Ground allspice 1.00 pn Ground cumin Instructions: Optionally omit wine and paprika from Basic Recipe. Place rack in lowest position of oven; preheat oven to 450F. Mix wine and paprika in a small bowl and set aside. Rinse chic Mince Half Of The Water Chestnuts & Combine With Chicken, 2 t. Onions, Soy Sauce, Mustard & Flour. Reserve Remaining Water Chestnuts & Onions. in A Large Saucepan Mix Broth, Sherry & Garlic Powder; Boil. Drop Chicken Mixture By Teaspoonfuls Into Broth. Add Carrots & Simmer 3 To 4 Min. Until Meatballs Are Cooked. Add Remaining Water Chestnuts, Green Onions & Pea Pods. Heat Through & Serve Immediately. Reduce heat to 375F; roast for an additional 15 minutes per pound. During last 20 min Pour potato water, hot, over flour and sugar. Add potatoes and cool. Add yeast. Make sponge. Beat 5 minutes, then let rise and add lard and salt. Stiffen up and knead at least 20 minuts. Let rise again. Make into loaves or light cakes. Let rise and bake Note:Potato water is water left from boiling potatoes. Loosen the skin from chicken breast, thighs, and drumsticks (do not puncture skin). Rub or spoon sauce under s Blend garlic, seasoned salt, oil, lemon juice, dressing, onions, pepper, and thyme. Marinate the birds overnight in the refrigerator. Cut the birds lengthwise. Cook on outside grill bone side down 10 minutes, flesh side down 5 minutes, alternating 10 minutes and 5 minutes in this manner for 1 hour and basting with marinade frequently (at least every 5 minutes) while cooking. Serves 8 polite people or 6 of us. Oven method: Preheat oven to 400 degrees. Place skin side up in a shallow pan, baste with marinade, cover with foil and roast for 30 minutes. Remove foil and brush with marinade again. Roast again uncovered for 20-30 minutes. (Test for doneness: drumsticks should be soft and juices should not be tinged with pink when you pierce the thickest part of the thigh with a fork. Brush with marinade twice more during this second roasting period. ep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to mak combine bread with enough water to make a thick gloppy paste, chop potatoes and onions to about 3/4 inch chunks, add other ingredients (and potatoes, onions) to the paste, knead until well mixed, stuff the bird, decrease normal roasting time by 1/3 or so. this will make enough for a 20 pound turkey, and I like to place the leftovers around the "caves" left by wings and legs. slightly. Reduce oven temperature to 400 degrees. Melt and cool chocolate. Cream together margarine, sugar, eggs and vanilla. Add cooled chocolate and a few drops of mint to creamed mixture. Pack into 8 inch square pan. Cool and set and cut in squares. es :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a small bowl, dissolve 1 teaspoon cornstarch in a 1/2 teaspoon each of sherry and soy sauce. Add frank pieces; mix to coat evenly. Let stand for one hour. Heat 1 tablespoon oil in a large skillet, add franks and cook 3 minutes until evenly browned; reserve and set aside. Add remaining oil, stir fry vegetables and pineapple 2 minutes or until heated through. Dissolve chicken bouillon in water. Combine with 2 teaspoon cornstarch, 2 Tablespoons sherry, 1 1/2 tablespoons soy sauce and pineapple juice. Add franks and soy/sherry mixture to vegetables and pineapple in skillet. Continue to cook until thickened and well glazed. Serve with rice. Yield 4 servings md Tomatoes, quartered 2.00 md Cucumbers, sliced 1/4 inch 0.00 -thick 0.50 Red onion, sliced and 0.00 -separated into strips 0.00 Amerasian Dipping Sauce 0.00 -(separate recipe) Instructions: Servings: 8 Notes: First, take a 10-by-14 glass baking pan and coat the sides and bottom with the olive oil. Then pour a cup of the marinara sauce into the pan and spread it out evenly. Next, place a layer of the sliced eggplant in the pan (making sure to work it into the sauce). Then spread on another half-cup or so of sauce to cover the eggplant. Now SPRINKLE on some Italian sausage, then some mozzarella, then some oregano. Just try to get the SPRINKLINGS as evenly distributed as possible. At this point, ladle on another cup of the sauce, spread it around, and cover it with another layer of eggplant. Now repeat the entire process over and over again until all the ingredients are used, and top off the dish with a heavy layer of mozzarella. Now, preheat your oven to 350 degrees, season to taste with the black pepper, and cover the dish TIGHTLY with heavy-duty aluminum foil. All that's left is to bake it in the upper third of your oven for about 20 minutes before serving. Hint - You can dress up this casserole any way you want to - just let your imagination be your guide. Feel free to add mushrooms, anchovies, black olives, pepperoni, or whatever other Italian - er, excuse me, Sicilian - ingredients you like. Light the grill. Cut the chicken wings off at the second joint or fasten the wing tips to the rib cages with metal skewers. The fire is ready when you can hold your ha Frankfurters and Cooked Smoked Sausage. Frankfurters or other cooked smoked sausage links do not require cooking; they need only be heated to serving temperature (140 degrees) if they are to be served hot. Do not pierce with fork. 145 CALORIES PER 1-1/2-OUNCE FRANKFURTER OR 265 CALORIES PER 2-1/2-OUNCE SMOKED SAUSAGE. To Broil: Set oven control to broil. Brush frankfurters with margarine, butter or shortening. Broil with tops about 3 inches from heat, turning with tongs until evenly brown. To Microwave: Pierce frankfurters or sausages and place on paper towel-lined microwavable plate. Cover loosely and microwave on high as directed by timetable. To Panfry: Cook frankfurters in small amount of fat over medium heat, turning with tongs, until brown. To Simmer: Drop frankfurters into boiling water; reduce heat. Cover and simmer 5 to 10 minutes (depending on size) until hot. chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes. * Note: Use the real Frankfurters in this recipe and not the hot dogs! Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. tlets skinless 0.00 boneless breast 1.00 Thinly sliced onion 2.00 Ribs celery slant sliced 0.50 c Cold water 0.75 c Tomato juice 1.00 Diced red bell pepper 1.00 sm Minced hot chili pepper 1.00 Minced clove garlic 2.00 tb Chopped fresh basil 1.00 tb Light soy sauce 1.00 ts Cumi * Note: Use the real Frankfurters in this recipe and not the hot dogs! Soak beans overnight. In a 3-quart saucepan bring beans, water and beef froth to a boil. Cook for about 1 hour. Add carrot and celery and continue cooking for 30 minutes. In a separate frypan cook the bacon until transparent. Add the onions; cook until golden. Set aside. Mash soup through a sieve or food mill. Return to pan and add the bacon onion mixture, salt and pepper. Add frankfurters; reheat about 5 minutes. Sprinkle soup with chopped parsley and serve. epper, chili pepper, garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes. Uncover and simmer until sauce is thick about five minutes. Return chicken to skillet; cook and stir until heated through. Notes ********** RECIPE ENDS ******** ickened - one minute or so. Serve hot. Melt Butter in alrge saucepan over low heat; remove from heat and stir in flur until smooth. Return to heat and cook, stirring, for 10 minutes, until roux is dark brown. Stir in chopped white and Green Onions, Celery and Garlic; cook about 10 minutes. Add Tomato paste to fish stock; stir into Onion mixture. Add Tomatoes, Crayfish, Parsley and seasonings; cover and simmer 20 minutes. Serve over hot rice. ach fish with some of the mixture. Secure openings with string Servings: 1 ~ lengthwise 8 sl American Cheese, halved 1 lb Ground beef - triangles 1 pk Taco seasoning 1 cn Tomato sauce 2 Tomatoes, slice Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with lay of slice onions, tomatoes and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut inot peices to serve. This can be broiled if you like it crispier. +u!j+ In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. Manhattan Chili Co. , NYC he eggs, milk, and cinnamon until well blended. Pour over the bread mixture in the dish. Bake for about 35 minutes or until set. Sprinkle with the powdered sugar. Serve with maple or fruit syrup. Serves four. Fill collins glass with ice. Pour in tequila and orange juice. Stir. Float galliano. lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minu Let pie crusts stand at room temperatureas package label directs; unfold and overlap by 4 inch to form an oval. On floured work surface, roll with rolling pin to join; roll to a 19x22 inch oval. Drape voer rolling pin; trasnfer to large baking sheet. (Oval will be too long for sheet, but edges will be folded up for baking. ) 2. Preheat oven to 425F. Peel apples; core, leaving apples whole. Thinly slice crosswise; arrange in overlapping rows on pastry, leaving a 1 inch pastry border. Fold border over apples, pressing gently. In cup, combine sugar and cinnamon; sprinkle over apples. Bake 40 minutes or until pastry is well-browned on bottom. In saucepan, over low heat, melt jam. Spread warm jam over apples. hopped cilantro 1.00 tb Garlic powder 2.00 ts Minced serrano chilies 2.00 ts Black pepper 2.00 ts Ground coriander 2.00 ts White pepper 8.00 3/4 in thick pork chops 0.00 Combine in food processor - 1/2 lb. sharp yellow cheese, 8 slices bacon, 1/2 tsp. Worchestershire sauce, 1 tsp. dry mustard, 2 tsp. mayonnaise. Blend until bacon is minced. Form into a log shaped like party rye bread. Wrap in plastic wrap or foil and freeze til firm. To serve, slice, put on rye bread, wl with plastic wrap and refrigerate for at least 6 hrs, preferably overnight. On a charcoal grill, cook pork chops for about 7 minutes Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in corn (with liquid) and remaining ingredients. TO COOK IN SKILLET: Heat mixture to boiling. Reduce heat and simmer uncovered, stirring occasionally, until noodles are tender, about 20 minutes. TO COOK IN OVEN: Pour mixture into ungreased 2-quart casserole. Cover and bake in 375' oven 30 minutes, stirring occasionally. Uncover and bake until mixture thickens, about 15 minutes. Pumpkin Seed Sal Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and barley and vegetables are tender, 30 to 40 minutes. Remove bay leaf. Yogurt) Kalbssxhnitzel In Currysosse (veal Steaks / Lemon & Curry) Kale And Potato Soup Kale And Sausage (stamppot Van Boerenkool Met Worst) Heat oven to 375'. Mix 1 cup baking mix and the milk until a soft dough forms. Gently smooth dough into a ball on floured cloth-covered surface; knead 5 times. Roll dough 2 inches larger than inverted 9-inch pie pan. Ease into pan and flute edge of dough. Cook freezer mix in large skillet until meat is brown. Drain off fat. Stir in salt, pepper, 2 tablespoons baking mix and the Worcestershire sauce. Turn Meat Filling into pastry-lined pan. Arrange tomato slices on filling. Beat eggs slightly; stir in cheese. Spoon onto tomatoes, spreading to cover completely. Bake about 30 minutes. Cut into wedges. Serve with chili sauce if you like. Jerk Chicken Wings Jewish "corn" Bread (1 Of 2) Jigglers(tm) Creamy Valentines Joan Basson's Mother's Pie Crust Jonathan Apple Crisp Dip container of frozen mix in hot water just to loosen. In 2-quart saucepan, heat frozen mix, water and enchilada sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 350'. Rinse green and red chilies to remove seeds (the seeds are very hot). Cut chilies into small pieces. Arrange 2 cups of the corn chips, and half each of the meat mixture, chilies and cheese in ungreased baking dish, 10x6x1 3/4 inches; repeat with remaining meat mixture, chilies and cheese. Sprinkle with remaining corn chips. Bake uncovered until casserole is bubbly, 30 to 35 minutes. NOTE: This casserole is hot and spicy. If you prefer a milder flavor, you can substitute 1 can (2 ounces) sliced pimiento, drained, for the red chilies. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Mix soy sauce, cornstarch, molasses and ginger; stir soy sauce mixture and Chinese vegetables into meat mixture. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Serve over chow mein noodles or hot cooked rice and top with additional soy sauce. Prepare beef noodle or chili tomato dinner mix as directed except - substitute 3 1/2 cups lightly packed frozen Browned/Seasoned Freezer Mix for the drained ground beef. crushed Instructions: Cut carrots and red pepper into very fine strips. Heat oil in skillet, and saut vegetables for several minutes. Slice green onions lengthwise into thin strips, as well as chicken breasts. In food processor Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, olives and chili powder to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 375'. Layer half each of the tortillas, meat mixture and cheese in ungreased baking dish, 11 3/4x7 1/2x1 3/4 inches; repeat. Bake uncovered until bubbly, 30 to 40 minutes. e dressing on top just before serving (or serve on the side. Dip container of frozen mix into hot water just to loosen. Place frozen mix and remaining ingredients except noodles in 2-quart saucepan; heat to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and celery is tender, about 40 minutes. While meat mixture is simmering, cook noodles as directed on package; drain. Stir noodles into meat mixture and simmer until hot. stnuts to hot red-cooked sauce. Simmer in covered pot for 15 minutes; remove cover; simmer for anothe Heat oven to 350'. In ungreased baking pan, 13x9x2 inches, or baking dish, 11 3/4x7 1/2x1 3/4 inches, layer half each of the noodles, meat sauce, cottage cheese and mozzarella cheese; repeat. Sprinkle Parmesan cheese over top. Bake uncovered until hot and bubbly, about 40 minutes. Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, oregano leaves, parsley and water to boiling. Reduce heat; cover and simmer 15 minutes, stirring frequently. Uncover and simmer, stirring occasionally, until mix is thawed. p in warm water for 1 hour until soft. Mince shrimp. Remove hard stem from mushrooms. Wash & thinly slice mustard green. Separate cabbage leaves; blanch in salted boiling water for 30 seconds; drain; slice into 2" sections. In a bowl, combine stock, salt, sherry, sugar & soy sauce; reserve. Render chicken fat in small saucepan at medium heat; discard pieces of fat; keep oil hot. Braising: Heat peanut oil in wok until hot but not smoking. Stir-f Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix, water, lentils, parsley and bay leaf to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in remaining ingredients; heat to boiling. Reduce heat; cover and simmer until vegetables are tender, about 20 minutes. Remove bay leaf. rcooking; they should be soft but not wilted. presso Powder 1.50ts Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Heat oven to 375'. Place half the potato rounds in ungreased 1 1/5-quart casserole; pour meat mixture over potato rounds and top with remaining potato rounds. Cover and bake 25 minutes. Uncover and bake until potato rounds are brown, about 10 minutes longer. :-1.00 Oven Temp:0 Prepare au gratin potatoes as directed except - use 2-quart casserole, omit butter and stir in the lightly packed freezer mix with the water. 0.00 Ginger) 2.00 tb Fish sauce (nam pla) 3.00 tb Fresh green curry paste 2.00 Whole chicken breasts, 0.00 Boned, skinned, cut into 0.00 1-in. cubes 8.00 Dried or fresh kaffir lime 0.00 Leaves, or fresh citrus 0.00 Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, chili powder and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Stir in corn and olives; heat to boiling. Reduce heat; cover and simmer 5 minutes. Heat oven to 400'. While meat mixture is simmering, min remaining ingredients. Pour hot meat mixture into ungreased 2-quart casserole. Drop batter by teaspoonfuls about 1/2 inch apart onto meat mixture. (The batter will bake together to form crust. ) Bake uncovered 20 minutes. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance. Allow the coconut milk to stand for one hour or until it separates. Skim about 1 Dip container of frozen mix into hot water just to loosen. In Dutch oven, heat frozen mix and remaining ingredients except cheese to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed and spaghetti is tender, about 30 minutes. (A small amount of water can be added if necessary. ) Sprinkle with cheese; cover and heat until cheese is melted. about 2 minutes, stirring frequently. Add remaining 2 cups Heat oven to 375'. Cook freezer mix in large skillet until meat is brown. Drain off fat. Remove from heat; stir in remaining ingredients except pie crust mix and set aside. Prepare pastry for Two-crust Pie as directed on package. Divide dough into 8 equal parts. Roll each part on floured surface into a 7-inch circle. On half of each circle, spread about 1/2 cup meat mixture (packed) to within 1/2 inch of edge. Moisten edge of pastry with water. Fold pastry over filling, sealing edges with a fork. Place on ungreased baking sheet; prick tops with a fork. Bake 30 to 35 minutes. You can serve these as sandwiches or, if you prefer, place on plates and top with a favorite gravy or sauce. NOTE: You can substitute 1 cup of a favorite cooked vegetable for the canned carrots. 7594 Wet bean cheese (opt) 1.00ts 7595 Red rice vinegar Heat oven to 425'. Mix baking mix and yeast; stir in water and beat vigorously. Turn dough onto well-floured surface; knead until smooth, about 20 times. Let dough rest a few minutes. While dough is resting, dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is minutes. Spoon onto bottom halves of buns; top with remaining halves. Divide dough in half. Roll each half on ungreased baking sheet into rectangle, 13x10 inches, or on pizza pan into 12-inch circle. Pinch edges to make a slight rim. Spread Meat Mixture almost to edges. Top with green pepper and cheeses. Bake until crust is brown and filling is hot and bubbly, 15 to 20 minutes. Cut into squares or wedges. t :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 400'. Mix tomato paste, Parmesan cheese, freezer mix and seasonings. Spread mixture on bread slices or hamburger bun halves and place on ungreased baking sheet. Bake until cheese is bubbly, 5 to 10 minutes. tb Minced fresh chili pepper 0.00 (serrano or jalapeno) 2.00 tb Fish sauce (nam pla or nuoc 0.00 mam, available in oriental 0.00 markets) 1.00 tb Dark soy sauce 1.00 tb Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Prepare noodles Romanoff as directed on package except ~ omit butter and milk; stir sour cream-cheese sauce mix and cooked noodles into meat mixture and heat to boiling. Reduce heat; cover and simmer 5 minutes. Mix Fish sauce, soy sauce Cook freezer mix large skillet until meat is brown. Drain off fat. Stir in tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until noodles are tender, about 20 minutes. (A small amount of water can be added if necessary. ) l is ready. Add the rest of the garlic and toss briefly. Add the minced chili and toss unti Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix, water, celery, catsup, brown sugar and Worcestershire sauce to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Uncover and simmer, stirring occasionally, until of desired consistency, about 10 minutes. Spoon onto bottom halves of buns; top with remaining halves. seconds. Add basil and sliced bell peppers and carr Dip container of frozen mix into hot water just loosen. In large skillet, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring occasionally, until mix is thawed and rice is tender, about 30 minutes. (A small amount of water can be added if necessary. ) 15879 Jordan almonds (pastel 0.50lb b 15879 -colored candy-coated 0.00 Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and water to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is thawed, about 20 minutes. Stir in sour cream and heat. Serve over noodles or rice. e 15880 To 5 lb fresh ham or pork 4.00lb a 15880 - loin 0.0 Dip container of frozen mix into hot water just to loosen. In 2-quart saucepan, heat frozen mix and remaining ingredients to boiling. Reduce heat; cover and simmer, stirring frequently, until mix is partially thawed, about 15 minutes. Uncover and simmer 15 minutes, stirring occasionally. While Meat Filling is simmering, Heat taco shells as directed on package. Spoon Meat Filling into taco shells. Top filling with cheese, lettuce and tomato. If desired, serve with taco sauce. hominy Heat oven to 350F. Grease 13x9x2" baking dish. Prepare Streusel; reserve. Spread apples in dish. Beat remaining ingredients in blender on high speed 15 seconds; with hand beater or wire whisk beat for 1 minute or until smooth. Pour over applies. Sprinkle with streusel. Bake about 55 minutes or until knife inserted in center comes out clean. Cool at least 10 minutes. 12-15 servings. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit Salt **substitute: 3 cn (20 ounces each) sliced Apple pie without cheese is like a kiss without a squeeze! You can. apples, drained. Heat oven to 425 degrees. Prepare pastry for 9-inch One-Crust Pie. Mix sugar, flour, nutmeg, cinnamon and salt in large bowl. Stir in apples. Turn apple mixture into pastry-lined pie plate. Sprinkle apple mixture with Crumb Topping. Cover topping with aluminum foil during last 10 minutes of baking. Bake 50 minutes. Serve warm. 8 SERVINGS; 460 CALORIES PER SERVING. CRUMB TOPPINGMix all ingredients in medium bowl until crumbly. degrees. Notes ********** RECIPE ENDS ******** y, if available, but otherwise, Everclear, vodka or light rum will do. Watch out for the Everclear though. If you are in someone elses campsite you may never make it back to yours. PEEL, QUARTER and core the apples. Slice 3 apples into thin slices, toss with lemon juice and 2 tablespoons of the sugar and set aside. Make applesauce with the rest of the apples: Chop coarsely, place in a saucepan with 2-3 tablespoons of water, cover and cook over a medium-low heat until very soft. Warm the jam, then force it through a sieve (fruit bits can be returned to the jar). Add 1/4 cup of strained jam to applesauce, together with the Calvados and butter. Continue cooking, if needed, until fairly thick. Taste and add sugar if needed. It should taste sweet, but not like jam. Spread the applesauce over the tart shell, then layer the drained apple slices in concentric circles over it. Bake about 30 minutes, until the apples are tender. Warm remaining apricot jam, adding a tablespoon or so of water if needed, to paint over the tart. Best served warm. olic version for young'uns, those of us with bad livers, or designated drivers, is made by using the lemonade concentrat Brown beef, add tomato sauce, and taco seasoning. Simmer 5 to 20 min. Spread mixture on bread. Top with layer of sliced tomatos and cheese. Bake at 375 for 8 - 12 min. until cheese melts. Cut into pieces to serve. This can be broiled if you like it crispier. John Lutz Boonville, IN As inscribed on a rumpled piece of paper destined for the campfire at the Fall Shoot of the National Muzzleloading Rifle Assoc. Friendship, IN 21 "Newfoundland Pea Soup is very similar, but usually includes more vegetables such as diced turnips and carrots, and is often topped with small dumplings. This soup is very good reheated. The most authentic version of Quebec's soupe aux pois use whole yellow peas, with salt pork and herbs for flavour. After cooking, the pork is usually chopped and returned to the soup, or sometimes removed to slice thinly and served sepaprately. Instead of fresh or dried herbs, herbes salees (herbs preserved with salt) are often used; they are available commercially or made at home. Pea soup remains a popular dish in resturants where tourists enjoy a true taste of old Quebec. In some variations, a little garlic, leeks, other vegetables or a ham bone are added for flavour. For a thicker consaistency (though this is not traditional) a cup or two of cooked peas can be pureed then returned to the soup. " Wash and sort peas; soak in cold water ovvernight. Drain and place in a large pot; add water, parsley, salt pork, onion, celery, carrots, parsley, bay leaf, savory and 1 tsp salt. Bring to a boil; reduce heat and simmer until peas are very tender, about 2 hours, adding more water if needed. Remove salt pork; chop and return to soup. Discard bay leaf. Season to taste with salt and pepper. MAKES 8 SERVING: s :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook green beans according to directions; drain. In a large non-stick skillet, combine the potato strips and 3/4 cup of the water. Cover and cook over medium heat for 8-10 minutes, or until tender. Add remaining 1/4 cup water, turkey, parsley, basil,sage, and bouillion; cook until thoroughly heater. Stir in cooked green beans. Place on serving platter and drizzle with salad dressing. Serve immediately. Makes: 3- 1 1/4 cup servings. Per serving: 1 starch, 1 1/2 lean meat Each serving contains: 150 calories Notes ********** RECIPE ENDS ******** etable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets U Combine salt, black pepper, white pepper and mustards and mix well. Add vinegar and wine and beat until smooth. Gradually add oil and beat until dressing coats metal spoon. Serve with cold vegetables or salad greens. Makes 1 cup nd 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beet Peel and devein shrimp. Combine flour, baking powder, and salt in a medium bowl; make a well in center. Combine water, lemon juice, 1 tb oil, and egg; add to dry ingredients, and stir until batter is smooth. Dip shrimp in batter, and fry in hot oil 375 degrees until browned. Serve with Zippy Cockttail Sauce. Sauce: Combine all ingredients, stirring until smooth. Cover and chill at least 2 hours. Yeild: 1 cup. Parboil sweet potatoes for about 10 minutes. Drain, peel and cut into strips. Mix egg with water and beat throughly. Seperate crushed corn flakes in two seperate bowls, making two 1/2 cups each. Flour may be substitued for one of the bowls of flakes. Dip the cut potatoes in the flour or crushed flakes, then in the egg mixture and then again in the other bowl of crushed flakes. Deep fry in oil (375 to 385 degrees) until browned. Drain on absorbent paper and sprinkle with salt. A mixture of cinnamon and sugar could also be used for a sweet tastse. 1^ku3\ MAKE SEVERAL PACKAGES OF MIX AT ONE TIME TO BE AVAILABLE FRENCH-ITALIAN SALAD DRESSING MIX: Cut a 6- inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a cool, dry place. Use within 6 months. Makes 1 package or about 1/4 cup French-Italian Salad Dressing Mix. FRENCH-ITALIAN SALAD DRESSING: In a blender, process French-Italian Salad Dressing Mix, oil, vinegar, and ketchup 5 to 7 seconds on high speed. Pour into a 2-cup container with a tight-fitting lid. Let stand at room temperature 5 hours. Refrigerate 30 minutes before serving. YIELD: About 1-1/4 cups. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *do not use self-rising flour In this recipe. As a rolled variation, roll cookies around the handle of a spoon while. Heat oven to 375 degrees. Grease cookie sheet lightly. Heat corn syrup, shortening and brown sugar to boiling in 2-quart saucepan over medium heat, stirring constantly; remove from heat. Gradually stir in flour and pecans. Drop batter by teaspoonfuls about 3 inches apart onto cookie sheet. (Keep batter warm by placing saucepan over hot water; bake only 8 or 9 cookies at a time. ) Bake about 5 minutes or until set. Cool 3 to 5 minutes; remove from cookie sheet. Drizzle with melted chocolate if desired. ABOUT 4 DOZEN COOKIES; 65 CALORIES PER COOKIE. e chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces. Drain; reserve marinade. Alternate chicken and onion pieces on 4 skewers. Broil kabobs 4" from heat 4 to 5 minutes. Clean mushrooms. Leave caps whole, but chop stems coarsely. Fry in 1/2 c oil till soft. Set aside to drain. Peel onions, quarter lettuce & slice tomatoes. Add to a frying pan with celery, lemon juice, tomato paste, thyme, bay leaf, coriander, wine & the rest of the oil. Season & simmer for 20 to 25 minutes. Onions should be tender. Remove mushrooms to a shallow dish & bring remaining ingredients to a rapid boil for 4 minutes. Pour over mushrooms & chill til lready to serve. "Vegetarian Times Cookbook" pare glaze, following instructions on back of package. (NOTE: If you have accumulated approximately 1/2 cup of juice from the strawberries, and the glaze mix requires 1 cup of water, use the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid. ) Pour glaze over strawberries. Notes ********** RECIPE ENDS ******** J@H9$ Heat margarine in 8-inch omelet pan or skillet over medium-high heat just until margarine begins to brown. As margarine melts, tilt pan to coat bottom. Quickly pour eggs into pan. Slide pan back and forth rapidly over heat and, at the same time, quickly stir with fork to spread eggs continuously over bottom of pan as they thicken. Let stand over heat a few seconds to brown bottom of omelet lightly. (Do not overcook - omelet will continue to cook after folding. ) Tilt pan and run fork under edge of omelet, then jerk pan sharply to loosen from bottom of pan. Fold portion of omelet nearest you just to center. (Allow for portion of omelet to slide up side of pan. ) Turn omelet onto warm plate, flipping folded portion of omelet over so far side is on bottom. Tuck sides of omelet under if necessary. 1 SERVING; 225 CALORIES PER SERVING. To Microwave: Place margarine in microwavable pie plate, 9 X 1-1/4 inches. Microwave uncovered on high 30 seconds or until melted. Tilt pie plate to coat bottom completely. Pour eggs into pie plate. Elevate pie plate on inverted microwavable dinner plate in microwave. Cover with waxed paper and microwave 2 minutes to 2 minutes 30 seconds, moving cooked outer edge of omelet to center and gently shaking pie plate to distribute uncooked egg after 1 minute, until center is set but still moist. FAVORITE FRENCH OMELET: Fold in one or more of the following:2 tablespoons shredded Cheddar, Monterey Jack, Swiss or blue cheese2 tablespoons chopped mushrooms2 tablespoons chopped chives or parsley2 tablespoons crisply cooked and crumbled bacon, finely shredded dried beef or chopped fully cooked ham1 tablespoon canned chopped green chilies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stir all ingredients until well mixed. Cover and chill 1 hour. Makes 2 1/2 cups Wine (White) 0.67 c Sugar 1.00 ts Ginger 0.00 Chicken pieces Instructions: Mix and Marinate Chicken. Place marinated Chicken pieces on foil lined Cookie sheet and Broil for about 10 minutes on each side. (I also then bake for 1/2 hour at about 350 Deg. Slice onions into 1/4 inch slices. Separate into rings. In a large bowl combine flour, baking powder, salt, egg, beer and oil. Blend until smooth. Dip onion rings into batter to coat well, fry in hot oil at 375 degrees until golden brown. Drain on paper towels. Italian Sausage Sweet Italian Tomato Sauce Ivinity Add broth, water, wine, salt and pepper to the sauteed onions. Cook to boiling and simmer a minute or two. Float French bread and Muenster cheese in the bowl. Japanese Braised Eggplant Japanese Skewered Lamb (low Cal) Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) In a heavy saucepan, melt the butter/margarine. Add onions and cook until they are golden, do not brown. Add the undiluted beef broth, 1 soup can of water, Coca-Cola, salt, vinegar, and pepper. Cover and simmer 20 to 25 minutes. In a broiler, toast one side of the French bread slices. Turn and generously sprinkle with the Parmesan cheese. Toast until browned. Into deep bowls, ladle the soup and top with the toast, cheese-sided up. Makes 4 servings or about 6 cups. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 igglers Jell-O Mold With Broccoli Jell-O Plum Pudding Jell-O Poke Cake Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Slice onions finely, sautee in butter until tender. Add water, boullion cubes, and Kitchen Bouquet. Simmer 20 minutes, add croutons and serve. Toast bread slices under broiler. Spread with butter, salt, pepper, garlic, paprika and Parmesan cheese. Dice. John P. Elberti Jellied Fruit Soup Jellied Horseradish Jellied Moose Nose Rinse and drain the potatoes but do not peel them. Put them in a large saucepan. Add cold water to cover and bring to the boil. Simmer for about 20 minutes, or until tender. Cut the potatoes lenghwise in half. Cut each half into thin slices. Put the potatoes in a bowl and add the remaining ingredients, including pepper. Stir gently. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal *if using self-rising flour omit Baking powder and salt. Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups, 2-1/2 X 1-1/4 inches, or line with paper baking cups. Beat milk, oil, vanilla and egg. Stir in flour, sugar, baking powder and salt all at once until flour is moistened (batter will be lumpy). Divide batter evenly among muffin cups. Bake 20 to 25 minutes or until golden brown. Immediately remove from pan. Mix 1/2 cup sugar and 1 teaspoon cinnamon. Immediately roll hot muffins in about 1/2 cup margarine or butter, melted, and then in sugar mixture. 1 DOZEN MUFFINS; 130 CALORIES PER MUFFIN. To Microwave: Prepare batter and sugar mixture as directed. Spoon batter into 6 paper baking cups in microwavable muffin ring, filling each three-fourths full. Microwave uncovered on high 2 minutes to 3 minutes 30 seconds, rotating ring 1/4 turn every minute, until wooden pick inserted in center comes out clean (edges of muffins may appear slightly moist). Cool 1 minute; remove from ring. Repeat with remaining batter. Roll in sugar mixture as directed. Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs. Place the rice in a large bowl. Steam the carrots, peppers, mushrooms & peas, separately, till tender but firm. Add steamed vegetables, celery & parsley to rice. Whisk marinade ingredients together. Pour over the rice mixture & toss gently. Refrigerate till well chilled, stirring occasionally. Garnish with tomato wedges & green olives. "New Recipes from Moosewood Restaurant" 4851 Strip fresh orange peel 1.00 The good news: these luscious cookies are not off-limits to some diabetics and others who must restrict their sugar intake. Prep time: 10 minutes Baking time: 10 minutes Preheat oven to 350~. Lightly coat 2 cookie sheets with vegetable cooking spray. Sift flour, baking powder and ssalt together. Beat egg yolks with almond and vanilla extracts in mixer bowl until pale and thick. In clean mixer bowl, with clean beaters, beat egg whites to soft peaks. Beat in sugar 1 tablespoon at a time, until stiff and glossy. Gently fold in egg yolks. Fold in dry ingredients just until blended. Drop by level tablespoonsful 2 inches apart onto prepared cookie sheets. Bake 10 minutes or until golden. Carefully transfer to wire racks to cool completely. Makes 4 dozen. Per cookie: 15 calories, 0 gm protein, 0 gm fat, 2 gm carbohydrates, 22 mg sodium, 13 mg cholesterol. Four cookies equals 1 bread or starch cooking. 852 Sugar 0.75c Combine all ingredients, mix until well blended. Chill. Serve with crusty french bread or crackers. 4852 Custard Sauce (recipe 0.00 4852 follows) or whipped cream 0.00 4853 Flour 2.00c Beat yolks in a small bowl until foamy. Gradually add 3/4 cup sugar; beat until thickened. Beat egg whites in a large bowl until soft peaks form. Fold egg yolk mix into egg whites. Stir in cream and remaining 3/4 cup sugar. Transfer to 3 quart saucepan. Cook over medium heat, stirring constantly until mixture coats a spoon (DO NOT BOIL). Cool. Add vanilla. Chill well, churn then freeze. Makes about 3 quarts. VARIATIONS: For variations reduce amount of vanilla to 1 tbls. Blend in additional ingredients after ice cream mix is cooled and before chilling, unless directed otherwise. 1) BLACK WALNUT: Add 2 cups finely chopped black walnuts. 2) MOCHA CHIP: Blend 1/4 cup instant coffee into a portion of the cream in recipe. Heat to dissolve coffee; cool. Stir in 1 cup minature chocolate chips. 3) PUMPKIN: Combine and blend in 2 cups canned pumpkin, 1-1/2 tsp pumpkin pie spice and 1/2 tsp allspice. 4) SPICE: Combine 4 tsp cinnamon, 1-1/2 tsp nutmeg and 1/2 tsp ground cloves with sugar in recipe. 5) PEPPERMINT: Reduce sugar in recipes to 3/4 cup. Blend in 1 cup crushed peppermint stick candy. Add another 1/2 cup crushed candy after freezing but before ripening. 6) TOFFEE CRUNCH: Reduce sugar to 1-1/4 cups. Blend in 1 cup crushed plain toffee candy. Add another 1 cup crushed candy after freezing but before ripening. Note: If you are preparing more than 2 hens, you will need to steam and smoke them in 2 batches. PER SERVING (d Poach potatoes in chicken stock until crunchy. Combine potatoes, turkey, peas, onions, salt and pepper. Mix tarragon, sour cream, Calvert's Cedar Street Garlic Mustard and Calvados. Toss with salad and place mixture on spinach leaves. cle, 11/25/9 1. Notes ********** RECIPE ENDS ******** an plate on top. Cover and keep in a dry place at a temperature below 60 F Salting time. Set out a heavy skillet or cast iron griddle. Beat the eggs slightly in a pie tin or shallow bowl and add the milk or cream and salt, set aside. Spread the bread slices out on a flat working surface. Spread one side of four slices of bread lightly with the prepared mustard. Top each with a slice of cheddar cheese. Butter the remaining four slices of bread and top each cheese slice with bread, butter side down. Heat the butter in the skillet or on the griddle. Carefully dip each sandwich into the egg mixture, coating both sides. Allow the excess egg mixture to drain back into the bowl. Dip only as many sandwiches as will lie flat in the skillet or griddle. Cook over low heat until browned. Turn and brown the other sides. Repeat for the remaining sandwiches and if necessary, add more butter to the skillet or griddle to prevent sticking. Or you can place the sandwiches, after dipping, on a well greased baking sheet and brown in the oven at 450 degrees F. for 8 to 10 minutes. Serve hot. Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: CARRIER 54000/VFC CARRIER 56000/VFC CARRIER 58000/VFC CARRIER 60000/VFC CONNECT 16800 CONNECT 21600 CONNECT 24000 CONNECT *Peel onion but leave stem on, press cloves into onion. Remove and discard any tough outer leaves on the cabbage, quarter and remove the core. In large kettle, combine the pork butt, potatoes, cabbage, carrots, leeks, celery, onion, allspice, thyme, bay leaf, and peppercorns. Cover with water, add salt to taste. Cover, bring to a boil, reduce heat and simmer for 20 minutes. Add the chicken and simmer for 15 minutes more. From the author: "In my recipe, smoked shoulder or butt of pork is combined with winter vegetables and chicken. The smoked pork is already cooked, which greatly reduces boiling time. The chicken legs and thighs go in last because they cook quickly. Serve guests a little of each ingredient along with Dijon-style mustard, grated horseradish and cornichons. A mixed green salad is all you need on the side. +FCERROR ConfigDialogmodemui.dll DevLoader*vcomm EnumPropPagesmodemui.dll,EnumPropPage The secret to good venison is always to muscle the meat. Muscling means to remove each muscle individually. Once finished, the cook will have several cylindrical pieces resembling tenderloin. Place pieces in a Pyrex dish, sprinkle each side with meat tenderizer and coarsley ground black pepper. Puncture each side liberally with a sharp fork. Squeeze margarine on one side. Turn meat over and repeat process on other side. Broil on high heat for about 4 minutes. Turn meat over and broil until brown. Remember venison is not as good when it is overcooked. t cover slightly. Notes ********** RECIPE ENDS ******** gg whites until stiff and fold in. Bake in hot waffle iron. ional) 0.00 3994 Salt 0.00 3994 Black pepper Heat oil (1 inch) in deep fryer or Dutch oven to 375 degrees. Beat remaining ingredients except onion rings with hand beater until smooth. Dip each onion ring into batter, allowing excess batter to drip into bowl. Fry a few onion rings at a time in hot oil about 2 minutes, turning once, until golden brown. Drain on paper towels. Keep warm in 300 degree oven while frying remaining onion rings. 4 SERVINGS; 285 CALORIES PER SERVING. +/- 5 mins). Take the marinade, put it on the stove, add 1/4 c Prepare potatoes as directed. Cut lengthwise into strips, 1/4- to 3/8-inch wide. Fill deep fryer or deep saucepan one-half full with vegetable oil. Heat oil to 375 degrees. Fill basket one-fourth full with potatoes. Slowly lower into hot oil. (If oil bubbles excessively, raise and lower basket several times. ) Use long-handled fork to keep potatoes separated. Fry 5 to 7 minutes or until potatoes are golden. Drain on paper towels. Repeat with remaining potatoes. Sprinkle with salt. 4 SERVINGS; 240 CALORIES PER SERVING. usam Herrmann Loomis, 1991 Sidedish: Serve with sauteed pea pods or other vegetable Wine: Pinot Noir Makes 4 servings. 4 "Iowa Cut" pork chops, or center cut chops 1/2 to 3/4-inch thick 1. Rinse the pork chops and pat them dry after trimming fat. Rub the ginger into both sides of the chops, and place them in a non-reactive dish (glass, stainless steel). In a small bowl, whisk together the remaining ingredients, and pour the mixture over the chops. Turn the chop Whish together heavy cream and sour cream in small bowl. Refrigerate. Combine cold water, carrot, onion, bay leaf, lemon slices and chili pepper in skillet large enough to hold the salmon fillets in one layer. Bring to boiling; continue to boil 10 minutes. Lower to simmer. Add salmon, skin side up. Simmer very gently over medium low heat until salmon is just cooked, about 10 minutes. Do not overcook. Remove salomon from poaching liquid; remove and discard skin. Cool completely. Saute shallots in the 1 1/2 tb butter in small skillet over medium heat, stirring, until golden, about 5 minutes. Transfer to bowl of food processor. Add salmon, smoked salmon and cream mixture to food processor. Puree until smooth. With processor running, add remaining 1/2 c butter, bit by bit, until smooth. Add lemon juice, salt and pepper. Fold in dill. Spoon mixture into 4 c souffle dish or decorative serving dish. Smooth top with rubber spatula. Garnish with a few fresh dill sprigs, and a whole bay leaf and small sweet red pepper strips, if you wish. Pour clarified butter over top of pate to cover completely. Refrigerate 4 hours to set pate. NOTE: To clarify butter, melt 6 tb butter in saucepan over medium heat. Remove from heat; skim off foam from top. With small ladle, spoon clear liquid butter into a dish, leaving milky solids behind. Discard milky solids. Use clear butter. 3997 Non-stick cooking spray 0.00 Combine evaporated milk and gelatin in large saucepan. Heat, stirring often, until gelatin dissolves. Add sugar and heat until it dissolves. Using a wire whisk, stir in apricots, apricot nectar, yogurt and vanilla. Pour mixture into canister of ice cream machine. Churn 20-30 minutes or until softly frozen. Pack into containers and freeze. For best flavor, let ice cream soften slightly before serving. Makes 2 quarts. lled at the picnic. * Margarine may be s Wash artichokes carefully and drain. Slice off upper tip of each artichoke with a sharp knife. With kitchen shears, trim off the thorny ends of the leaves. The stems should be cut off even with the base of the artichoke. Combine water, vinegar and pickling spices in a deep, 3-quart, heat-resistant, non-metallic casserole. Heat, uncovered, in Microwave Oven 5 minutes or until mixture comes to a boil. Place artichokes upright in casserole. Heat, covered, in Microwave Oven 12 to 15 minutes. Cook until bases are tender when pierced with a fork and lower leaves pull away easily. Set aside. In a small bowl combine remaining ingredients. If desired, heat mustard sauce, uncovered, in Microwave Oven 1 1/2 minutes or until heated through. Dip leaves into mustard sauce. Tip: If desired, the leaves may be removed and arranged on a platter before serving. The fuzzy choke should be removed and the heart of the artichoke cut for serving. From _The New Deluxe Sharp Microwave Oven Cookbook_ Notes ********** RECIPE ENDS ******** Sugar 1.00c 4842 Water 0.33c 4842 Egg whites 3.00 4842 Cream of tartar Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. Grated milk chocolate 0.25c 4843 Finely chopped walnuts *if using self-rising flour omit Baking powder and salt. Heat oven to 400 degrees. Mix 1/2 cup sugar and the cornstarch in 2-quart saucepan. Stir in blueberries and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep blueberry mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot blueberry mixture. Bake 25 to 30 minutes or until topping is golden brown. Serve warm and, if desired, with Sweetened Whipped Cream. 6 SERVINGS; 265 CALORIES PER SERVING. 4845 Flour, unsifted 1.00c 4845 Butter, softened 0.50c 4845 Pe *if using self-rising flour omit Baking powder and salt. Heat oven to 400 degrees. Mix 1-1/4 cups sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in cherries and almond extract. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep cherry mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot cherry mixture. Bake 25 to 30 minutes or until topping is golden brown. Serve warm and, if desired, with Sweetened Whipped Cream. 6 SERVINGS; 365 CALORIES PER SERVING. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sift flour, baking powder, and spices together in a mixing bowl. Add sausage, corn, egg yolks, and milk; mix until blended. Fold in stiffly beaten egg whites. Drop by heaping teaspoonfuls into oil heated to 360 - 365 degrees. Cook 3 to 5 minutes, turning to brown on all sides. Drain on paper towels. Makes about 24 fritters 25 c Minced fresh parsley 0.50 ts Dried tarragon Instructions: freshly grated parmesan cheese minced scallions, garnish In a large Combine corn, cream, sugar; simmer covered 20 minutes. Puree corn mixture and strain the puree through a fine sieve set over the pan, cleaned, pressing hard on the solids. Add the milk and the bourbon and bring to a boil. Whisk together yolks and brown sugar, add the corn mixture in a stream, whisking, and pour the mixture back into the pan. Cook the custard over moderately low heat, stirring, until it registers 170. Strain it through the sieve set over another bowl, and let it cool completely. Freeze the custard in an ice-cream freezer according to the manufacturer's instructions. Makes about 1 1/2 quarts. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions. Serve warm. Makes 4 servings. Cook and stir over low heat 5 minutes until thick. (should be very thick!) Cool well. Fold cooled ingredients into whipped cream. Serve with fresh fruits, strawberries, bananas, pineapples, etc. Randy Rigg Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. In ice cream freezer container, combine all ingredients and mix well. Freeze according to manufacturer's instructions. Refrigerator Freezer Method: Omit half-and-half. In large bowl, combine sweetened condensed milk and vanilla; stir in pureed fruit and food coloring, if desired. Fold in 2 c (1 pint) whipping cream, whipped (do NOT use non-dairy topping). Pour into 9x5 loaf pan or other 2-qt. container. Cover and freeze 6 hours or until firm. and then lemon slices around the trout and serve Prepare Custard Sauce. Move oven rack to lowest position. Heat oven to 400 degrees. Grease six 10-ounce custard cups or 4-inch ramekins. Place damp towel on work surface, long side facing you. Cover with plastic wrap or waxed paper. Place phyllo sheets on plastic wrap. Cover with plastic wrap. Fold sheets crosswise in half. Unfold sheets one at a time, brushing each with margarine. Remove plastic wrap. Working quickly, fold top sheet crosswise in half. Carefully lift sheet and gently ease into custard cup, folding top edge under to form a loosely ruffled edge. Repeat with remaining phyllo sheets, replacing plastic wrap to keep sheets covered until needed. Bake 10 to 12 minutes or until golden brown. Cool 5 minutes. Carefully remove to wire rack; cool. Dust with powdered sugar. Place phyllo cups on dessert plates. Divide fruit evenly among cups. Serve with Custard Sauce. 6 SERVINGS; 245 CALORIES PER SERVING. CUSTARD SAUCEMix eggs, sugar and salt in heavy 2-quart saucepan. Gradually stir in milk. Cook over low heat 15 to 20 minutes, stirring constantly, until mixture just coats a metal spoon; remove from heat. Stir in vanilla. Refrigerate 30 minutes, stirring occasionally. (If custard curdles, beat vigorously with wire whisk or hand beater until smooth. ) Serve warm or chilled. Cover and refrigerate any remaining sauce. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 8 Press small pieces of cookie dough into 14-inch pizza pan. Bake in 350 deg. oven 12 to 15 minutes or until browned and puffed. Cool completely on wire rack. Beat cream cheese, sugar and vanilla in medium bowl until blended. Spread over cooled cookie. Arrange pineapple around out edge of cream cheese. Arrange kiwifruit, bananas and raspberries in flower patter over pineapple. Brush with jam. To get a really crispy skin on their chickens, armenian Combine sugar and sater; cook and stir till mixture boils. Cook to soft ball stage (235~). Add mint leaves; cook about 10 minutes longer. Remove from heat; strain. Add corn syrup; let cool. Add remaining ingredients; freeze in hand-turned or electric ice cream freezer. Let ripen. Makes 2 quarts. and discard the backbone. Cover the chickens with waxed paper and flatten by pounding with a cleaver. Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 60 CALORIES PER TABLESPOON. rispy skin). In a heavy skillet, heat the clarified butter over moderate heat. Add the chickens skin side down, cover and cook 15 minutes. Lower heat and cook 10 minutes. Turn chickens over, cover and again cook 15 minutes over medium heat and 10 minutes over reduced heat or until deep golden brown and very Cream the sugar, butter, and margarine with a mixer. Add the egg yolk. Blend well. Add the flour and salt. Blend until this mixture comes together. Add the water. Blend in well. Allow to refrigerate 4 hours (to rest the dough, so it will soften and not be tough). Preheat oven to 400 F. Line 18 small, round tartelette pans (each about 2-1/2 inches wide) with the crust. This will give you 3 per person. Fill the tartelettes with the FILLING and bake until crisp, approximately 45 minutes. Cool, remove from the pans, and serve. FILLING: Grate the skin off the lemon lightly with the `small sized holes' of a cheese grater. Squeeze the juice from the lemons; strain the seeds out. Combine all the ingredients for the filling. Blend well. In 2 quart microwave safe casserole, combine all ingredients except cheese. Cover; microwave at high 11-13 minutes, stirring once, or until pasta is tender. Serve in bowls sprinkled with cheese, if desired. In sauce pan, melt butter over medium heat. Add mushrooms. onion, and vegetable seasoning. Cook about 5 minutes. Combine arrowroot in about 1/4 of the milk; add to mushroom mixture. Add bouillon cube and remaining milk. Simmer, stirring constantly, until soup is hot and thickens slightly. Cut eggplant in half lengthwise. Make crisscross patterns in the pulp & sprinkle with salt. Let stand for 3o minutes. Rinse thoroughly & drain well, drying with paper towels. Peel & coarsely chop. Heat 2 tb oil in a skillet over a medium heat. Cook eggplant till softened. Let cool. Heat remining oil & cook onion, celery, choped mushrooms & garlic for 4 minutes. Add tomatoes & return eggplant to skillet. Stir in breadcrumbs, tomato paste & 3 tb parsley. Add basil. Continue to cook for 4 minutes. Just before serving, wipe mushrooms with cloth dampened in lemon juice. Carefully remove the stems. Fill each cap with some of the eggplant mixture. Sprinkle with remaining parsley & serve. You can serve the mushrooms hot by baking briefly until watm & then sprinkling with parsley. Joel Rapp, "Mother Earth's Vegetarian Feasts" c Mushrooms chopped 4.00 tb Pecans chopped 1.00 ts Soy sauce 1.00 Clove garlic minced 1.00 tb *if using self-rising flour omit Baking powder and salt. Heat oven to 400 degrees. Mix 1/2 cup sugar, the cornstarch and cinnamon in 2-quart saucepan. Stir in peaches and lemon juice. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Pour into ungreased 2-quart casserole; keep peach mixture hot in oven. Cut shortening into flour, 1 tablespoon sugar, the baking powder and salt until mixture resembles fine crumbs. Stir in milk. Drop dough by 6 spoonfuls onto hot peach mixture. Bake 25 to 30 minutes or until topping is golden brown. Serve warm and, if desired, with Sweetened Whipped Cream. 6 SERVINGS; 250 CALORIES PER SERVING. at oven to 325 degrees F then bake hens for 45 minutes. Be sure to baste every 10 minutes with the liquid mixture. Test birds. . . Mash peaches. Stir 1/2 cup sugar into peaches. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature. Stir whipping cream and vanilla into milk mixture. Add peach mixture. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 355 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean. circa 1970-something NANCY O'BRION NOTES: I included this because IT gave me good practice to work a round a ricepe to make it work for ME and MINE!(very big smile) What I figure the food exchange by hotkey i Combine pineapple, carrot, and green pepper in a medium bowl, toss gently. Combine vinegar, and the next 3 ingredients and stir well with a wire whisk. Pour over pineapple mixture and toss. Cover and chill 1 hour. Top with blue cheese just before serving. Per serving (1/2 cup) - 90 cal. nd 1 fat exchange. Make it work!!!! For it it will not be the same old thing! Notes ********** RECIPE ENDS ******** If red peppers are not available - green or whichever kind is your favorite will work just as well. Wash peppers but do not cut. Wrap completely in heavy duty alumimum foil and place directly on gas burners on a medium high flame. This will cook them faster than placing inside the oven but you must keep a careful watch on them and keep turning so all sides get roasted. When skin starts to turn black - remove them from the fire. Take off the foil, place peppers in a covered container and sprinkle with alittle salt. The salt makes it easier to remove the skin. Wait a few minutes till peppers are cool enough to handle and peel off the skin. Remove stems and seeds and cut into wide slices next. Mix with oil and vinegar in a large bowl. Amount of oil and vinegar needed is approximate and will depend on the size of the peppers and how many peppers you use. In general, there should be twice as much oil as vinegar. Taste to see if you need more vinegar - peppers should taste slightly acidic. Add salt to taste and refrigerate for awhile before serving for best taste. emon Juice 1.00 (3 1/2 Lb.) Fryer Skinned 2.00 ts Coriander Seeds 2.00 ts Minced Gingerroot 1.00 ts Ground Cumin 2.00 cl Garlic Chopped 1.00 (8 Oz.) Carton Plain 0.00 Low-Fat Yogurt 0.25 ts Crushed Pequin Quebrado 0.00 Chile Instructions: Combine Saffron & Lemon Juice; Let Stan Preparation: Slice off root end and half stem of spinach; wash completely and drain leaves. Wash chili pepper. Incidentally, double amount of dried chili if using plain fermented bean curd. Mash fermented bean curd with thin soy; mix with stock and sugar. Stir-frying: Heat wok to very hot; add oil. When oil just begins to smoke, add 1/2 spinach, and toss until it begins to wilt. Push wilted spinach up side of wok; add remaining spinach, and toss until it wilts. Push all spinach out of bottom of wok; add chili and ginger; stir for about 10 seconds. Add liquid ingredients; stir; when liquids boils, thicken to medium consistency with dribbles of cornstarch paste. Recombine with spinach. Stir to coat spinach. Serve. Spinach should remain bright green until you pour in liquid. ot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Two hours before serving, marinate Caesar salad dressing with cottage cheese. Prepare fresh spinach by washing, cutting out large vein in center of leaves, and tearing into desired size pieces. Drain. Pour dressing over spinach, toss, and serve. John P. Elberti Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Mash strawberries with 1/2 cup sugar. Mix egg yolks, sugar, milk and salt in 2-quart saucepan. Cover over medium heat, stirring constantly, just to boiling (do not boil). Refrigerate in chilled bowl 2 to 3 hours, stirring occasionally, until room temperature. Stir whipping cream and vanilla into milk mixture. Add strawberry mixture and food color if desired. Pour into 1-quart ice-cream freezer. Freeze according to manufactu directions. 8 SERVINGS (ABOUT 1/2 CUP EACH); 350 CALORIES PER SERVING. If you would like to try vanilla bean, omit vanilla extract and add a 3-inch piece of vanilla bean to the milk mixture before cooking. Before cooling, remove bean and split lengthwise. Scrape the seeds into cooked mixture with tip of a small knife; discard bean. .].a. Clean and hull strawberries. In medium saucepan, combine sugar and cornstarch; add water and lemon juice. Over high heat, bring to a boil. Reduce heat; cook and stir until slightly thickened and clear, 4 to 5 minutes. Add gelatin, stir until dissolved. Cool to room temperature. Stir in strawberries; turn into prepared pastry shell. Chill 4 to 6 hours or until set. Serve with whipped cream if desired. Refrigerate leftovers. Put the onion, green pepper, vinegar,sugar, celery seed, salt, and pepper in a blender container and blend until the pepper and onion are coarsely chopped. Add the tomatoes and blend until coarsely chopped. Chill and drain before serving. Yield: 1 1/4 Cups Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This fresh, piquant tomato-based sauce adds excitement to everything. Mix all ingredients. Serve with tortilla chips, crackers or vegetables if desired. ABOUT 3-1/2 CUPS; 2 CALORIES PER TABLESPOON. This is a staple of southwestern cooking. Also, when you make Fresh Tomato Salsa, you have a delicious dip that's low in calories. Garam masala Instructions: skin the chicken, wash and pat dry. Make deep cuts in the surface with a knife. Place onion and margarine in a 2 cup glass measure, Microcook, uncovered, on 100 percent power ( high) about 1 minute or until tender. Stir in crumbs, parmesan cheese and nuts. Peel tomatoes, if desired. Cut into 1/2 inch slices. In a 9 inch microwave safe pie plate, arrange tomato slices. Sprinkle with Worchestershire sauce. Cover with wax paper. Cook on high for 2 to 3 minutes (low wattage ovens, 2 1/2 to 3 1/2 minutes) or until almost heated through. Give plate a half-turn once. Sprinkle crumb mixture over tomatoes. Cook, uncovered on high 30 to 60 seconds (low wattage ovens 1 to 2 minutes) or until heated through. Each Serving: 128 calories, 4g Protein, 14g Carbohydrates, 7g Fat, 2mg Cholesterol, and 202mg Sodium. ****** RECIPE ENDS ******** ~ &) Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. Steam broccoli and carrots until crisp-tender; drain and set aside. In a large bowl, mix together mayonnaise, cheddar cheese, hot pepper sauce, pepper, and sherry if desired. Add broccoli, carrots, remaining vegetables, parsley and basil; stir gently to mix. Spoon into a greased 2 quart baking dish. Melt butter in a small saucepan. Add crushed saltines; stir until browned. Remove from heat and stir in Parmesan cheese; sprinkle over vegetables. Bake, uncovered, at 350 degrees for 30-40 munutes. Yield: 6-8 servings. ~ 4!) Heat oven to 375 deg. Separate dough into 4 long rectangles. Place rectangles crosswise in an ungreased 15 x 10 x 1-inch baking pan; presss over bottom and 1 inch up the sides. Seal perforations. Bake 14 to 19 minutes or until golden brown. Cool completely. Blend sour cream, horseradish, salt and pepper until smooth. Spread evenly over crust. Top with remaining ingredients. Cut into appetizer-size pieces. Refrigerate. Saute apples in butter for 6-8 minutes in non-stick skillet. Boil wine, sugar, cinnamon stick, and lemon juice for 5 minutes. Pour over apples. Cook, uncovered, until apples are tender. Pour into serving dish. Serve warm or cold. NOTE: For a simple supper serve with browned sausage patties or links. For an elegant touch serve with a Pork Roast. r :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook asparagus spears in boiling salted water until barely tender. Drain on paper towels. In wide bowl, beat egg with milk. Dip asparagus spears into egg mixture, then into bread crumbs. Heat enough oil to cover asparagus to 364 degrees in deep fryer or large skillet. Diameter of pan should exceed length of spears. Fry coated asparagus, a few at a time, until lightly browned, about 2 minutes. Drain on paper towels. Season with salt and pepper. Sprinkle with grated cheese. Make sever Light, sweet dessert - a perfect ending to the dinner. Roll the banana pieces in flour. Mix the baking soda with water to make a paste and roll the banana pieces in it. Heat the oil until it is hot. Deep fry bananas for 4 minutes or until they are golden brown. Drain. Pour 1 tablespoon of honey on each banana piece and serve. ts. Bake chicken @ 400 degrees 30 minutes. No need to preheat Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. Slice the beancurd cubes in half diagonally and deep-fry the eight triangles until the the white side is golden brown. Drain and arrange on a serving dish and set aside. In a saucepan heat the vinegar, sugar and salt until the mixture thickens. Remove from the heat and add the chili powder and ground peanuts, stirring well until all the ingredients are thoroughly mixed. Turn into a serving bowl, garnish with coriander leaves and serve with the beancurd. Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. 9026 COCA-COLA 1.00c 9026 Olive oil 1.00tb 9026 Worcestershire sauce 1.00tb 9026 Italian seasoning 1.00tb ** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Tandoori Chicken Serves :4 KeyWords :Indian Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pollo Fritto per Chanuka To quote the author, "During the eight days of Chanuka (Anne's note; this is the spelling the author uses for Chanukah), Jews the world over, eat all kinds of fried foods. This custom commemorates and celebrates "the miracle of the oil" at the rededication of the Temple of Jerusalem by the Maccabee brothers in 165 B. It is said that the oil they found for the eternally burning lamp was just enough to last one day, but miraculously, it lasted for eight days - long enough to allow them to make and sanctify a fresh supply. Pollo fritto is a classic dish in Jewish Italy. " Sprinkle chicken pieces evenly with salt, pepper, nutmeg and garlic salt. Place in a bowl with lemon juice and 2 Tbsp olive oil and set aside in refrigerator to marinate for several hours or overnight. Toss once a while to ensure evenness of seasoning. Heat 1 cup of oil in a large skillet. Roll the chicken pieces in flour, dip in egg, and fry in the hot oil over high heat for 1 to 2 minutes. Lower heat and fry for 15 minutes longer or until pieces are golden (but not brown) on all sides. Serve with lemon wedges and Rice with Raisins (Riso Coll'Uvetta). SERVES: 4-6 inger, coriander, cumin and turmeric in a blender or food processor and blend for several minutes, or until the mixture forms a smooth paste. Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt. Place chicken in a shallow non alumi Method ====== Heat the oil and butter in a wide, deep frying pan and briskly fry the chicken pieces, turning often, until golden brown all over. Pour off half the fat and add the pepper, the ham, garlic and sage leaves. Saute for a couple of minutes. Pour in the white wine and the marsala, bring to the boil and bubble gently for about a minute, then lower the heat and continue cooking over a medium heat until the wine has evaporated. Add the tomatoes to the pan with the tomato puree and stir well to blend in all the crispy bits and pan juices. Check seasoning - with the Parma ham you should not need salt - and continue cooking for about 15-20 minutes, stirring occasionally to prevent burning, until the sauce has reduced by half. It should be thick and dark but not too plentiful. Transfer the chicken to a warmed earthenware serving dish and serve with a simple green vegetable or salad of mixed green leaves dressed with virgin olive oil and lemon juice. John Burden 2:\255/1 /4 hours, or unto the ** Procedure: 1. ) After removing the chicken skin, cut into 1 - 1/2 inch-wide 2 inch-long thin slices. Marinate with the salt, wine, soy sauce, cornstarch, water, egg yolk and pepper. Soak about 10 minutes. ) Mix seasoning sauce in a small bowl. ) Mix 6 Tb. of cornstarch and 3 Tb of flour on a plate. Use it to coat each piece of the chicken. Deep fry the chicken slices over low heat about 1/2 minute until golden. Reheat oil very hot. Deep fry the chicken again for 10 more seconds. Drain and remove to a platter. ) Heat another 1 Tbs of oil. Stir fry the seasoning sauce, when it boils and thickens, splash 1 Tbs of hot oil to make the sauce shine. Pour the sauce onto the fried chicken slices. Serve hot. (Garnish the platter with some sliced lemon and parsley). Note: If you like a more sour taste, squeeze the juice from the lemon on the chicken slices. Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) il slightly thick. Meanwh COMBINE MILK AND EGG in medium bowl. Combine flour, garlic salt, paprika, pepper and poultry seasoning in paper or plastic bag. Add a few pieces of chicken at a time, and shake to coat. Dip chicken in milk-egg mixture, then shake a second time in flour mixture. Reserve remainder of the flour. Heat 1/2 to 1 inch of shortening or oil to 365F in electric skillet or on medium-high in a large heavy skillet. Brown chicken on all sides. Reduce heat to medium low or 275F. Continue cooking until chicken is tender, about 30 to 40 minutes. Turn chicken several times during cooking, and drain on paper towels in a single layer. To make the gravy, pour all but 2 tablespoons of the fat from the skillet. Stir in 2 tablespoons of the reserved seasoned flour, and stir constantly over low heat for 2 minutes. Whisk in the chicken stock, stirring to scrape up the brown bits on the bottom of the pan. Then stir in the milk and bring to a boil over high heat, stirring constantly. Reduce the heat to low, and simmer for 5 minutes. Serve immediately, passing the gravy separately. Place on lightly greased baking sheet. Bake for 30-35 mins. Notes ********** RECIPE ENDS ******** 0015778 0000015778 0000015778 0000015778 0000015778 0000015778 0000015778 0000015779 0000015779 0000015779 0000015779 Wrap and freeze cheese 1 hour. On a plate, combine flour, mustard, herbs and pepper. Dredge each piece of cheese thoroughly with mixture, then dip into egg. In small bowl, mix bread crumbs with chili powder and cayenne pepper. Coat dipped cheese portions in mixture, pressing on firmly with palms of hands. Half fill a deep-fat fryer or saucepan with oil. Heat to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry cheese about 30 seconds or until golden brown. Drain on paper towels. Garnish with sage, rosemary and thyme sprigs, if desired, and serve at once. 0000015784 0000015784 0000015784 0000015784 0000015784 0000015785 0000015785 0000015785 0000015785 0000015785 0000015786 0000015786 0000015786 0000015786 0000015787 0000015787 0000015787 0000015787 0000015787 0000015787 0000015788 0000015788 Plunge the water chestnuts briefly into hot water, refresh quickly in cold water, and drain thoroughly. In a large mixing bowl, combine all of the filling ingredients. Stir the mixture vigorously in one direction until well combines. Set aside. Combine the ingredients for the hot chili sauce with 2 tablespoons of water and transfer to a serving bowl. To finish: Place a tablespoon of the filling in the center of a dumpling skin. Moisten the edge with water, fold over in half to enclose the filling, and press the edges to seal. Transfer the dumplings to a tray that has been dusted with cornstarch. Heat a wok or a deep skillet and add the oil. Heat to 350 F and add 7 or 8 of the dumplings. Fry, turning constantly, for 3 to 4 minutes until a deep golden brown. Remove with a long- handled strainer and drain briefly in a colander. Transfer to absorbent paper. Fry the remaining dumplings in the same manner, reheating the oil between batches. Arrange the dumplings on a platter and serve warm with the hot chili sauce. Makes 40 dumplings. 0000015792 0000015792 0000015792 0000015792 0000015792 0000015793 0000015793 0000015793 0000015793 0000015793 0000015793 0000015793 0000015793 0000015793 0000015793 0000015794 0000015794 0000015794 0000015794 0000015794 0000015794 0000015794 0000015795 0000015795 0000015795 USING A STAINLESS STEEL KNIFE,PEEL THE EGGPLANT AND CUT INTO ROUND HALF INCH THICK SLICES. YOU WILL HAVE BETWEEN SIX AND EIGHT SLICES. PLACE IN A COLANDER AND SPRINKLE LIBERALLY WITH COARSE SALT. LET STAND FOR FOURTY FIVE MINUTES,SO THE BITTER JUICES CAN DRAIN OFF. USING A PAPER TOWEL WIPE EACH SLICE DRY ON BOTH SIDES. BLEND THE FLOUR WITH THE PEPPER AND PLACE ON A SHEET OF WAX PAPER. BEAT THE EGG WITH THE LEMON JUICE IN A WIDE BOWL;MIX THE BREADCRUMBS WITH THE THYME AND PLACE ON ANOTHER SHEET OF WAX PAPER. LIGHTLY DREDGE EACH SLICE OF EGGPKLANT ON EACH SIDE WITH THE FLOUR MIXTURE ON EACH SIDE AND TAP OFF THE EXCESS. DIP BOTH SIDES INTO THE BEATEN EGG,LETTING EXCESS DRIP OFF. DREDGE EACH SLICE GENEROUSLY ON BOTH SIDES IN THE BREADCRUMBS. PLACE THE BREADED EGGPLANT ON A RACK OVER A PLATTER AND LE DRY FOR TEN MINUTES. HEAT THE BUTTER WITH THE OIL IN A LARGE SKILLET. THE BUTTER WILL ENHANCE THE FLAVOR OF THE EGGPLANT AND THE OIL WILL KEEP THE BUTTER FROM BURNING. A THE EGGPLANT AND FRY SLOWLY UNTIL GOLDEN BROWN ON THE FIRST SIDE. TURN AND SLOWLY BROWN THE SECOND SIDE. THE TOTAL FRYING TIME SHOULD BE 15 MINUTES,AFTER WHICH THE INSIDE SHOULD BE THOROUGHLY COOKED BUT NOT MUSHY A THE OUTSIDE SHOULD BE MEDIUM GOLDEN BROWN AND CRISP. DRAIN SLICES ON PAPER TOWELS AND SPRINKLE WITH SALT GARNISHED WITH LEMON SLICES. MAKES 3 TO 4 SERVINGS. n, and strew scallions over. Serve with plain white rice. This is neither crunchy nor sweet as the dish is usually served in restaurants. This is more o Heat margarine, butter, or bacon fat (1/8-inch deep) in heavy skillet over medium heat. Break each egg into custard cup or saucer. Slip egg carefully into skillet. Immediately reduce heat to low. Cook 5 to 7 minutes, spooning margarine over eggs, until whites are set, a film forms over yolks and yolks are thickened. Or gently turn eggs over after 3 minutes and cook 1 to 2 minutes longer or until yolks are thickened 1 SERVING; 145 CALORIES PER EGG. 2.00tb This recipe will introduce you to an inexpensive gourmet treat. Preparation: Flake crab meat into strands, removing any cartilage. Mix with sherry. Wash onions; remove roots and greens; finely mince white part. Wash and pat dry lettuce leaves; arrange on round serving plate. In a mixing bowl, beat egg whites. When eggs begin to stiff- en, slowly add milk. When eggs are stiff, fold in crab, onions, salt and cornstarch. Eggs will tend to break down at this point into a frothy soup. Stir-frying: Heat wok to medium hot. Add oil. When oil is heated, add egg mixture, carefully folding and turning while eggs become firm. Remove to serving platter. Serve. d and the eggnog is a uniform gangrenous green color. Pour the green ooze into eight glasses. Drop cherry chunk blood clots on top of each and sprinkle with powdered plasma (nutmeg). Serves 8 wittle wound wuvers. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 2.00tb Spices - (taragon, pepper, salt, paprika, garlic powder). Like scrambled eggs, fried eggs can be eaten any time. Melt butter in small frying pan. Crack eggs into pan, spice, and cook on low-medium heat. Test firmness of egg by shaking pan. If you want the egg completely set, you can cover the pan while cooking. However, if you let it cook too long, the egg may become rubbery. To prevent this, flip the egg over and cook for about an additional 3 min. You'll probably break a few yolks until you get the hang of flipping eggs. Can be served on toast. 10498 defrosted according to 0.00 b 10498 package directions 0.00 c 10498 Shredded Cheddar cheese 1.00c d 10498 Chopped fresh dill vegetable oil Cocktail sauce Combine first 11 ingredients in a large mixing bowl; mix well. Shape into 1-inch balls. (At this point, balls may be frozen: when ready to use, partially thaw and fry as directed below. ) Fry croquettes in 2-inch deep hot oil (370) until golden brown. Drain on paper towels. Serve immediately with cocktail sauce. Yield: 5-1/2 dozen. Note: This makes a delicious appetizer and may be made with any cooked fish. Poly :-1.00 Mono :-1.00 Oven Temp:0 RUB THE FISH FILLETS with salt and cornstarch. Heat a wok or large frying pan until it is hot, then add the oil. Brown the fish on each side until it is golden brown. Remove the fish and drain on kitchen paper. Drain off all but 1 tablespoon of oil, add the garlic and ginger and stir-fry for 20 seconds. Add the sauce ingredients, and cook for 3 minutes or until the garlic is tender. Return the fish to the wok and reheat through. Serve at once with the garlic cloves. pped ***** onions, bias- Combine pork, onion, ginger, broth, soy sauce, Sherry, egg and 1 tablespoon cornstarch in bowl and mix well. Combine remaining 1 tablespoon cornstarch with water in small bowl. Moisten 1 bean curd sheet under running water. Place on work surface and spread with 1/4 of meat mixture. Roll as for jelly roll; brush long edge with dissolved cornstarch to seal. Repeat to make three more rolls. Cut each into slices 1 1/2 inches thick; dip each end in additional cornstarch to seal filling. (Can be done 3 to 4 hours ahead to this point and refrigerated. ) For salt: Combine salt and peppercorns in small skillet and cook until browned. Crush in mortar with pestle. Heat oil in wok or deep fryer to 375 deg. Add slices a few at a time and fry until crisp. Drain on paper towels. Serve hot with peppercorn salt, if desired. g bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make Mix the chicken with all of the seasonings and egg whites. Mix it very well. Form into balls about the size of large walnuts and set on waxed paper. When all are formed, mix the cornstarch with the water-chestnut flour and roll each ball in this mixture. Deep fry in several batches in 360 degree oil until the balls float and are golden brown in color, about 5 minutes. Taste one to be sure they are done to your liking. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). hite flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make Slice tomatoes about 1/4 inch thick, season with salt and pepper and then coat both sides with cornmeal. In a large skillet, heat enough bacon drippings to coat the bottom of the pan and fry tomatoes until lightly browned on both sides. ead in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. 3946 Nut meats 0.50c "Pot Stickers" Cook cabbage in a small amount of boiling salted water until tender. Squeeze out all liquid and mince fine. Chop mushroom. Mix soy sauce, sesame oil, Mirin, pork, green onion, ginger, mushroom, and cabbage. Refrigerate for 1 hour or more. Place a scant teaspoon of mixture on each gyoza skin. Moisten edges with cornstarch and water, fold over and seal. Crimp edges with a fork. Cover bottom of a large non-stick skillet (electric is good) with oil. Brown the gyoza over medium heat (350 degrees) turning frequently. Add 1/4 c water to skillet- let, cover and steam on low heat 7 minutes. Stir often to prevent sticking. Remove cover, raise heat and cook for 2 minutes until crisp. Place sauce on table in small individual bowls. Gyoza may be prepared in advance or frozen. Lay them in a single layer on a greased cookie sheet, and cover with greased paper. Thaw before cooking. "Pot Stickers" are usually served as a first course. They are also excellent as an appetizer. Suggestion: Egg Drop Soup and "Pot Stickers", followed by Beef and Oyster Sauce a crisp green vegetable and hot Chinese tea. Skinned 1.00 Egg white 1.00 ts Cornstarch 1.00 ts Thin soy sauce 0.25 ts White pepper 1.00 Green bell pepper 1.00 cn (8 1/2 oz.) sliced bamboo 0.00 Shoots, drained 1.00 tb Cornstarch 1.00 tb Cold water 1.00 tb Thin s Beverage: Light or Dark Beer with lime wedge. Let the ice cream stand at room temperature for about 5 minutes to soften slightly. Combine the cinnamon, sugar and cornflake crumbs in a shallow pan. Using an ice-cream scoop, make 4 large balls of ice cream. Roll these balls in the crumb mixture to cover completely. Wrap in pieces of aluminum foil and freeze for 5 hours. Heat the oil to 450 degrees in a deep pan. As soon as it comes to heat, uncover the ice-cream balls and deep-fry very briefly - about 2 seconds. Drain momentarily and place in dessert dishes. Top each ball with 1 tbs. honey, a little whipped cream, and a maraschino cherry. Serve immediately. ts into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. oil. Add cashews, stir fry 1 minute or until light b Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Notes ********** RECIPE ENDS ******** Cheese/dairy TRIM THE LEEKS: Cut off the roots but leave enough so that the leaves remain joined at the base. Slice them in half lengthwise down to the base but not through it, and rinse them well. Steam them over boiling water until they are tender when pierced with a knife, about 10 minutes, then set on a towel to cool and drain dry. Beat the egg on a plate and season with salt and pepper. Add the parsley and half the tarragon. Dip the leeks into the egg and slosh them around so that they are well covered, then dip them in flour to coat. Heat enough oil in a heavy pan to cover the bottom generously. When it is hot enough to sizzle a drop of water, add the leeks. Fry them, turning them frequently until they're nicely browned all over. Set them on a towel to drain briefly. Serve with the remaining tarragon sprinkled over the top and a cruet of vinegar on the side. 5164 6 -1 Keywords: Ices, Desserts, Mexican Servings: 4 Scoop out 4 to 5 balls of ice cream. Return to freezer. Mix cornflake crumbs, cinnamon and sugar. Roll frozen ice cream balls in half of crumb mixture and freeze again. Beat egg and dip coated balls in egg, then roll again in remaining crumbs. Freeze until ready to use. (For thicker coating, repeat dipping in egg and rolling in crumbs. ) When ready to serve, heat oil to 350F. Place 1 frozen ice cream ball in fryer basket or on perforated spoon and lower into hot oil 1 minute. Immediately remove and place in dessert dish. Drizzle with honey and top with dollop of whipped cream. Continue to fry balls one at a time. Balls will be crunchy on outside and just beginning to melt inside. Makes 4 to 5 servings 2.00 tb Vinegar 2.00 tb Soy sauce 1.00 ts Beef bouillon,instant Instructions: 1. Combine all ingredients in a 2-quart casser Spices - onion, garlic, black pepper, cayenne pepper, salt. Sesame oil - a sprinkle or two for flavor Vegetable oil - a sprinkle or two to keep the pan from burning Vegetables - mushroom, snow peas, carrots, brocolli, etc. Optional - raisins, peanuts No matter how you spell it, this recipe is good for experimenting. Cook 2 packages of ramen, but do not add the spice packages. Drain the water from the noodles. With onion and garlic, saute either shrimp OR sliced pork OR sliced steak OR cook some bacon. After the meat is cooked, add the noodles, vegetables and spiced to the meat in a pan. Sprinkle on some sesame oil and a little vegetable oil. At this pint, you can give the dish a personal touch - add some peanuts, sesame seeds, raisens, more cayenne pepper, a dash of soy sauce. Fry up the entire dish until the vegetables and meat are done. By careful not to burn the pan (that would cause additional clean up time!). until stiff. Fold custard/gelatin into egg whites and pile CHUNKY TOMATO SAUCE: In small saucepan over medium heat, combine an 8 oz can tomato sauce, 1 small chopped onion, 1 seeded and chopped green bell pepper, 1/8 ts chopped garlic, 1 1/2 ts olive oil, 1/8 ts chili powder and 1/8 ts black pepper. Cook about 15 minutes to blend flavors. SPICY CHEESE SAUCE: In small saucepan, over low heat, melt 1/1/2 Tb butter/margarine. STir in 2 Tb all purpose flour; cook 5 minutes, stirring occasionally. In crease heat to medium; stir in 3/4 cup milk. Cook 5 minutes, stirring occasionally, until slightly thickened. Gradually stir in 3/4 cup shredded sharp cheddar cheese, then stir in 4 oz can drained, chopped green chilies, 1/8 ts each ground red pepper and black pepper. Keep dipping sauces warm. In 4 quart saucepan, using deep-fry thermometer, heat 2 inch oil to 365 degrees. Meanwhile, slice stems and tips from okra. In medium bowl, combine next five ingredients. In small dish, beat together egg and 1 Tb water. Coat okra with egg mixture. In small batches, fry coated okra until golden brown, about 1 1/2 minutes. With slotted spoon, remove to paper towel to drain. Serve immediately with warm dipping sauces. MoveToEx SelectObject CreatePen CreateSolidBrush GetStockObject SetBkColor SetBkMode CreateFontA GetTextFaceA DeleteDC BitBlt CreateCompatibleBitmap CreateCompatibleDC GDI32.dll comdlg32.dll _adj_fdivr_m32 sprintf _ltoa strtol MoveWindow GetActiveWindow In a 1 quart saucepan, on a medium flame, poach oysters in oyster liquor with bay leaf and Worcestershire (about 2 minutes, until the edges of the oysters curl). Remove oysters from liquor and set aside. Discard liquor. Cut bacon strips in thirds. Wrap each oyster with bacon and fasten with a toothpick. Roll in flour, dip in eggs, and then roll in bread crumbs. Heat oil in a 9 inch skillet. When oil smokes, reduce heat and fry oysters for 5 minutes. Drain on paper bag and serve immediately. Yields 12 oysters. CH 4.0 RECIPE BEGINS ******** Title :Sweet-And-Sour Chicken1 Serves :6 KeyWords :Chicken Oriental /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Cook vermicelli according to package directions. Drain. In 10" skillet, over medium-high heat, cook sausage 5 minutes stirring frequently to break up. Add onions and cook until onions are softened. Stir in garlic, bell peppers, basil and pepper. Cook until sausage is no longer pink and vegetables are tender. Stir in tomatoes and Marinara Sauce. Remove from heat. Wipe out skillet. In same skillet, over high heat, heat oil. Add vermicelli, cook two minutes. Reduce heat to medium and cook until edges are browned and crisp, about 5 minutes. With pancake turner, loosen from skillet. Invert vermicelli onto serving plate. Spoon sausage mixture over vermicelli. MARINARA SAUCE Preparation: In 1 qt. saucepan heat oil over medium heat. Add onion and cook, stirring often, until soft. Stir in remaining ingredients. Simmer, stirring occasionally, 25 minutes until thick. 1.00 cn (8 1/4 ounces) pineapple 0.00 Chunks, drained Instructions: Remove s Heat oven to 350 degrees. Grease 1-1/2-quart casserole. Mix cornmeal and 3/4 cup cold water in 2-quart saucepan. Stir in 3-1/4 cups boiling water and the salt. Cook, stirring constantly, until mixture thickens and boils; reduce heat. Cover and simmer 10 minutes, stirring occasionally; remove from heat. Stir until smooth. Spread in greased loaf pan, 9 X 5 X 3 inches. Cover and refrigerate at least 12 hours or until firm. Invert pan to unmold. Cut into 1/2-inch slices. Coat slices with flour. Heat 2 tablespoons margarine or butter in 10-inch skillet until melted. Cook slices over low heat about 5 minutes on each side or until brown. Serve with molasses, jam, maple syrup or sour cream, if desired. 6 SERVINGS; 65 CALORIES PER SERVING. Stir in chicken until well coated. Fry about 15 pieces at a time for 3 minutes, turning frequently, until light brown. Drain on paper towels. Using knife blade, coarsely chop pork and scallions in food processor, using short bursts. Add ginger, egg yolk, soy sauce, sesame oil, dry sherry and lemon pepper. Process a few short bursts to mix. Set this pork mixture on plate. Rinse and dry processor bowl and blade. Place flour and MSG in processor bowl. Using knife blade, process continuously while adding water all at once. Let processor run until a ball of dough forms in the bowl, or 20 seconds, whichever comes first. Remove dough and knead until elastic. Using half of dough, roll out on lightly floured board to 1/16-inch thick. Cut into 2-inch circles using biscuit cutter. Place a rounded teaspoon of pork mixture in center of each dough circle. Fold circle over filling, creating a "half moon" turnover. Press edges together lightly with fingers. Place filled dumplings on oiled plate. In 3-quart saucepan bring 2 quarts of water to boil. Drop dumplings in boiling water. Allow to boil one minute AFTER the dumpling returns to surface of water. Drain well; replace dump- lings on oiled plate to cool slightly. Meanwhile, heat 1/2 cup cooking oil in skillet over medium to medium-high heat. Add dumplings; fry, turning often, until lightly brown. Drain on paper towels. Process garlic sauce ingredients using knife blade until smooth. Serve hot dumplings with garlic sauce. May also be served with Chinese mustard and/or hoisin sauce. Recipe from the Times-Picayune Cookbook Contest. 0.00 Prepare rice according to directions and set overnight in the refrigera- tor, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 min. Add the rice and soy sauce and cook, stirring for another 5 mins. (Cover the skillet and add additional time if using frozen rice. ) Scoop rice into a serving dish and serve immediately. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 First beat a 2-3 eggs and fry until just firm in 1 T. oil and remove from the wok. Use peanut oil for the best results in your wok. Cut eggs into tiny shreds. Take leftover pork roast, chicken, pork chops, etc. and cut it into bite size pieces. Usually have 1-2 cups of meat pieces. Chop a medium onion into slivers. Heat the wok and add remaining oil. Cook meat and slivered onion for about 1 minute; then add rice that has been brought to room temperature and separated with a kitchen fork. Continue to cook until rice is heated through stirring continuously. Add green onions, peas, bean sprouts, and Mrs. Dash. Cook for another 1 2 minutes and pour over the water/soy mixture and stir through. Add shredded eggs and serve. Amounts can vary and so can ingredients. Brush with sauce during last 15-20 minutes of grilling. Serves 6-8. Notes ********** RECIPE ENDS ******** the coconut and drain the water fr Combine water and salt in 3-quart saucepan. Cover and cook over high heat until boiling. Stir in rice. Cover, reduce heat and simmer until rice is tender, 15 to 20 minutes. (Or cook rice according to package directions. ) Drain rice. Cook bacon in wok over medium heat, stirring frequently, until crisp. Drain bacon. Remove all but 1 tablespoon of the drippings from wok. Beat eggs and pepper with fork. Pour 1/3 of the egg mixture into wok. Tilt wok slightly so egg mixture covers bottom. Cook over medium heat until eggs are set, 1 to 2 minutes. Remove eggs from wok, roll up and cut into thin strips. Pour 1/2 tablespoon of the oil into wok. Add 1/2 of the remaining egg mixture, tilt wok and cook until eggs are set. Remove eggs, roll up and cut thinly. Repeat procedure with 1/2 tablespoon of the remaining oil and remaining eggs. Remove eggs from wok and cut thinly. Add remaining 2 tablespoons oil and the ginger to wok. Stir-fry over medium-high heat 1 minute. Stir in rice. Cook and stir 5 minutes. Stir in bacon, pork, shrimp, onions and soy sauce. Cook and stir until hot throughout. Makes 6 to 8 servings. prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. PREPARE RICE ACCORDING to directions and set overnight in the refrigerator, covered. Place a large skillet over medium heat on the stove, add the oils, peas, pepper, sprouts and broccoli. Cook, stirring, for 1 minute. Add the rice and soy sauce and cook, stirring for another 5 minutes. (Cover the skillet and add additional time if using frozen rice. ) Scoop rice into a serving dish and serve immediately. one something wrong when you see that the coconut and custard have separated. Cut meat into very small pieces. Melt butter in frying pan or wok. Add beaten eggs and stir to keep cooked egg pieces small. Stir in rice and meat, mixing thoroughly. Add soy sauce and stir until color of rice is fairly uniform/ Add vegetables and continue to cook until heated through. Meat and vegetables are optional. You may add several kinds or leave out all together. It will keep perfectly well if frozen. To test to see if the flan is cooked through, in In wok or large frying pan, saute meat in oil over medium high heat. Add shrimp, then onion, mushrooms and garlic powder, stirring after each addition. Sprinkle soy sauce to taste. If desired, add oysters and bean sprouts. Make a well in the center of the mixture and put in about 1 tablespoon of oil. Break up pre-cooked rice and crumble into the oil well, gradually incorporating rice into meat mixture. Stir in scrambled eggs, place on platter and top fried rice with green onions. Garnish the sides of the rice with tomato quarters and lemon slices. 00 oz (1 cn) pineapple chunks 3.00 tb Cornstarch 1.00 tb Imported soy sauce 0.12 ts Pepper 1.00 Small green pepper ** 1.00 Med. onion, sliced 0.25 c Packed brown sugar 2.00 tb Lemon juice 1.00 ts Salt 0.12 ts Ground ginger 6.00 oz (1 pk) frozen pea pods Instructions: Prepare white rice. (Simmer with salt and margarine in boiling water 20minutes until water is gone). Fry bacon till crisp. Remove from pan and cool on paper towel. Crumble when cool. Drain off 1/2 of the bacon grease. In remaining grease, slowly saute onion and carrot until onion is clear. Add prepared rice, soy sauce, egg and 3/4 of the bacon. Add a pinch of garlic powder and stir fry till well mixed and egg is cooked (about 3 minutes). Top with remaining crumbled bacon. k, 24 to 28 mi set wok over high heat. add 2 tb oil, swirling to coat sides. add eggs anad scramble. remove and set aside. add remaining oil and then stir in meat and onion. toss for 1 minute then add rice. stir fry until rice is soft and separates, then add eggs along with soy sauce, curry, pepper and bean sprouts. toss to mix and then add peas. sprinkle with peanuts and serve. NOTE1-Can add garlic and ginger before making eggs, then scramble eggs with ginger and garlic. NOTE2-can add scallions. Cook bacon til lightly browned but not crunchy and set aside. Add beaten eggs to bacon drippings and scramble. Remove and chop very fine. Add cooked rice and fry for approx. 5 minutes stirring constantly then add remaining ingredients; mix well and continue cooking for 10 minutes longer. Serve piping hot. NOTE: Use your favorite meats; pork, chicken, ham, beef, or shrimp, or experiment with whatever tastes good to you. e to each bear. For Easter, make these into bunnies. Heat wok, add 3 tablespoons of vegetable oil, add eggs and scramble in wok. Add onions and mushrooms, stir fry one minute. Add rice, stir fry until rice is hot, then add green peas, cooked meats and 1/2 of the green onions. Add soya sauce, salt, pepper and 1/2 the sesame seeds. Mix thoroughly. Serve on heated platter, garnishing with remaining green onions and sesame seeds. ith pastel icings. Karen Mintzias TCVC49A Heat 1/4-inch Clarified Butter over a high flame in small saute pan. When butter quivers and is on verge of smoking, holding sage by stems, plunge leaves into pan. The leaves should fan out. Fry sage for 1-2 minutes, or until leaves are crisp and dark green. Transfer sage to paper towels to drain and cut off stems. The leaves will remain crisp if kept warm and can be reheated in a low oven. Cut the cod into 4-inch sections. Place in a glass or earthenware bowl, cover with cold water, and soak overnight. The next day, drain and discard the water. Put the cod in a pot and cover with cold water. Bring to a boil, then remove from the heat and lift out the cod with a slotted spoon. Remove the bones and the black skin. In a medium bowl, combine the flour, water, salt, and baking powder to make a thin batter. Dip the cod in batter and fry in hot oil (about 1/2 inch deep) on both sides, then lower heat and cook until tender, turning once again. Serve hot, with skordalia, which is cold or room temperature. Note: If the cod is excessively salty, change water 2 or 3 times during the soaking period. s :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse scallops in cold water; drain well. Set aside. Combine flour and pepper; dredge scallops in flour mixture. Combine eggs and milk; beat well. Dip scallops into egg mixture. Dredge in breadcrumbs. Fry in deep oil 350 degrees until golden brown; drain on paper towels. c Vinegar 2.00 tb Cornstarch 1.00 tb Soy sauce 0.75 c Sliced green bell pepper Instructions: Brown chicken in butter in a large skillet. Heat oil in a skillet over medium heat. Saute garlic for 1 minute. Stir in carrots & remaining ingredients. Stir fry for a few minutes, until carrots are just tender. Serve. "The Cookbook for People Who Love Animals" icken and cook about 1 hour or until chicken is done. Serve over cooked rice. Notes ********** RECIPE ENDS ******** For icing, beat all ingredients together in large bowl until s Prepare shrimp by cleaning thoroughly and removing shell, legs and devein. Mince the shrimp. Combine all of the ingredients except oil Use a teaspoon of the mixture and shape into balls. Heat oil in a deep pot or skillet and deep fry shrimp balls until Golden Brown. Remove from oil and place onto paper towells to drain excess oil. Serve Hot set while cookies are on rack. Store in cookie tin, placing waxed paper between layers of cookies. Can be kept 5 to 6 days in a cool place. This recipe Clean crabs thoroughly being careful not to break off legs. Season the flour with the salt, cayenne pepper, cumin and coriander. Dredge each crab in the seasoned flour then gently dip in a wash of beatten eggs and buttermilk. Dredge each crab in crackermeal, breading each leg individually. Heat oil to 350 degrees F. Using thongs, hold crab in mid-body and insert hanging legs into oil 5-10 seconds then drop crab in the oil. Crabs will float to surface when done. Serve backside down and legs will be upstanding with lemon wedge. *** From the cooking section of the New Orleans Times Picayune*** ***Compliments of Glenn F. Gros, South Paradis, La. **** et. Unmold to serve. 0.00 l 13781 Flour; all purpose 2.00tb m 13781 Salt and freshly ground pepp 0.00 Cut the ribs between the bones into single pieces. Heat the sugar, vinegar, soy sauce, and sherry to a boil. Pour over the ribs and marinate for at least one hour. Heat the oil in a large wok. Add the ribs and fry for 5 minutes or until golden brown. Turn off heat and allow to continue cooking an additional 4 minutes. Remove, drain, and serve. The sweet sauce, what we call honey, is our special touch. The ribs, if prepared perfectly, will be crisp on the outside, sweet and tender on the inside. at: 1 g. ut clean. Let stand 10 minutes before cutting. 1.00c c 13782 Celery stalks 2.00 d 13782 -cut into 1/2 pieces 0.00 e 13782 Carrots; cut into discs 2.00 Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. 0.12 t Pepper 1.00 ea Small Green Pepper ** 1.00 ea Med. Onion, Sliced 0.25 c Packed Brown Sugar 2.00 T Lemon Juice 1.00 t Salt 0.12 t Ground Ginger 6.00 oz (1 Pk) Frozen Pea Pods Instructions: Partially cook the squid by simmering for 3 minutes in a small pot. Drain and set aside. Heat the oil in a wok and saute the onion, garlic, chilies, and ginger until golden brown. Add the squid, fish sauce, oyster sauce, wine, salt, sugar, and pepper and continue to cooking until the squid is cooked, about 1 minute. Garnish with coriander leaves and serve hot. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 mi The South is known for its abundance of seafood and supplies much of the seafood of Thailand. This is one of the many easy but delicious recipes for simply prepared fish. Sun-dried mackerel is available already prepared, but its flavor may be too strong for Western palates. Other fish may be substituted if desired. Rinse the mackerel steaks and dry them thoroughly with paper towels, removing as much moisture as possible. Heat the oil in a large skillet on medium-high heat. Carefully lay the mackerel steaks onto the oil and fry for 5 minutes on each side, or until the outside of the fish is golden brown and the inside is hot. Remove the steaks to a serving dish and scatter the shallots and chili peppers on top. Drizzle with lime juice and serve immediately. m 20562 Corn beef, canned/chopped 1.00c a 20562 American cheese, shredded 0.50c Arrange 8 corn tortillas in a stack and cut into 6 equal wedges. Pour about 1/2 inch salad oil in a deep 2 or 3-quart pan and set on medium-high to high heat. When oil is hot enough to make a piece of tortilla sizzle, add tortilla pieces, a handful at a time, and stir to separate. Cook until crisp (1 to 1-1/2 minutes); lift from oil with slotted spoon and drain on paper towels. e 20562 Onion, chopped 2.00tb Clean and wash the fish and cut into serving pieces, leaving the skin on. Salt and pepper and coat throughout with cornmeal. In a fry-pan bring 1/4-1/2 inch of shortening to high heat, add fish, and fry for approximately 4 minutes; turn, and cook 3 minutes more. Fish should be nicely browned. Put fish on hot serving platter. Pour off the fat from the pan and replace with butter, add the sour cream, and stir with a spoon to loosen any greables. Cook several minutes, but do not boil. Remove from heat, add lemon juice, stir, and pour over trout. c 20563 Egg white 1.00x d 20563 Whole natural almonds 2.00c e 20564 Wild rice mix 0.75c a 20564 Water Pour boiling water over nuts and let stand 2 to 3 minutes. Drain well. Transfer to baking sheet. Sprinkle with sugar and mix well. Spread in single layer and let stand overnight to dry. Heat oil in wok or skillet until very hot. Add nuts in small batches and fry until golden brown, 1 to 2 minutes; watch carefully because they can burn quickly. Drain on rack. Store in tightly covered container in cool, dry place. (Oil can be strained and used several more times for this recipe. ) Makes 1 1/2 cups. 3.00 Chicken breasts. large 1.00 pk Sour cream, small 1.00 pk Pepperige Farm Herb Stuffing 0.25 lb Butter, melted 0.25 c Vermouth, dry 1.00 cn Cream of mushroom soup 0.00 Light cream Instructions: Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth Prepare fish as directed below. Pat dry with paper towels, sprinkle lightly with salt, and set aside. In a mortar, food processor, or blender, combine onion, garlic, lemongrass, shrimp paste (if used), chiles, and galangal and process to a paste. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. Fill a wok or deep skillet with oil to a depth of at least 2 inches (allow room for oil to rise when fish is added). Heat oil to 375 degrees F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan, then transfer to warm serving platter. Turn off heat under frying oil, allow to cool, and reserve for frying fish another time. in another skillet or wok, heat 2 tablespoons oil over medium heat (some of the frying oil can be used for this step). Add seasoning paste and cook, stirring, until quite fragrant. Add yellow bean sauce, cook another few seconds, and add Tamarind Water and sugar. Cook sauce until slightly thickened. Blot away any accumulated oil from fish platter and pour sauce over fish. Garnish with sprigs of coriander, if desired. Serves 4 with other dishes. Like poultry, fish retains its flavor and moisture better if cooked whole with the bones. To prepare a whole fish for frying or steaming, follow these steps. Have fish cleaned and scaled, with head and tail left on. Cut open bell cavity, if this was not done in cleaning. Pull away any bits of gills and internal organs. Look for two strips of red tissue lying alongside backbone; if present, cut them open wit tip of knife. Rinse cavity well under running water until no trace of bloody tissue remains. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. This speeds the cooking time and allows the seasonings to penetrate the fish faster. if you want to serve a steamed or fried fish @(swimming" on the platter (belly side down), cut back from cavity toward tail on one side of bones, extending the cavity toward the tail. Spread the rib cage open and arrange the fish upright on the steaming plate, bending the tail to fit, if necessary. 3591 Rum 0.50c 3591 Ground allspice WONTONS: In medium bowl combine pork, shrimp, scallions, cabbage, soy sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1 teaspoon) onto the center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle- fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. In 12-inch nonstick skillet or a wok, combine oil and margarine and heat, over high heat, until margarine is bubbly and hot; add wontons and cook, turning frequently, until browned on all sides. Add teriyaki sauce and bring to a boil, stirring to coat wontons. Use slotted spoon to remove wontons to serving plate, reserving pan drippings. Set wontons aside and keep warm. DIPPING SAUCE: To same skillet (or wok) add the ingredients for dipping sauce and stir to combine with pan drippings. Pour sauce into small bowl and serve with wontons. Makes 4 servings of 5 wontons each. ******** RECIPE ENDS ******** tb Cream 0.00 Salt and pepper 1.00 tb Butter 2.00 ts Chopped parsley 4.00 tb Bread crumbs 4.00 Eggs slightly beaten 1.00 Canned chili, sliced 2.00 Red peppers, chopped Instructions: Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Puff Ingredients 1. Steam yam until cooked. Remove and mash. Leave to cool. Heat cooking oil in pan. Add prawns and meat and stir for 1 minute. Add onions, spring onion and mushrooms and stir for another minute. Add salt, msg, sugar, soya sauce, oyster sauce and cornflour mixture. Stir well. Add in green peas and stir. Remove and cool. Put puff ingredients in a bowl and mix well. Knead thoroughly. Divide into 20-25 portions. Roll each portion into a ball and flatten. Put 1 t stuffing in centre of dough. Moisten edges, fold over and seal. Heat cooking oil for deep frying. Deep fry until golden brown. Serve Hot. ****** RECIPE ENDS ******** Add fried eggplants, spooning yogurt mixture over eggplant. Remove from heat. Serve either hot or at room temperature with rice or Indian bread, (Naan, Roti, etc) or as a side dish. Notes ********** RECIPE Peel yucca down to white flesh and place in boiling water and boil for 20 minutes. Remove yucca and let cool. When cool, cut yucca into slices, being sure to remove the tough center fibers. Pan fry in 1/4 c vegetable oil until browned. The sauce can be prepared while the yucca is cooling. Mash feta cheese and egg yolks together using a fork. Mix in chile pepper and salt with beaters. Pour in the vegetable oil a little at a time while beating continuously. Add evaporated milk and lemon juice and beat well. Mix in onion. Serve as appetizer using the sauce for dipping or th yucca can be served as a side dish with the sauce poured over it. The onion can be place in a strainer and rinsed until tender in the boiling water from which the yucca was removed. All 1.00tb e 15511 Hidden Valley Ranch (R) 1.00pk a 15511 Salad Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. 15511 Salad oil 0.75c d 15511 Plain oyster crackers 5.00c e 15512 Cut tomatoes into wedges and place in 1 1/2-quart saucepan with all ingredients except yogurt. Simmer uncovered 30 minutes. Strain to remove tomato skins and seeds. Adjust seasonings. Garnish with spoonfuls of yogurt. b 15512 Eggs 3.00 c 15512 Packaged biscuit mix 1.33c d Saute onion and green pepper in 1 tablespoon butter; stir in ham and beans. Heat to warm; remove from sillet. Meanwhile, beat together eggs and water. Heat remaining butter in skillet until just hot enough to sizzle; add eggs. Cook over low heat until eggs are set. Pour heated bean mixture evenly over eggs; cover tightly. Cook until eggs reach desired doneness. Cut into wedges to serve. Serves 4-6 :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Add oil and 2 t. salt to water and bring to a boil. Add Acini-de-pepe to water and cook until done. About 5 minutes. Combine sugar, flour and one-half teaspoon of the salt. Gradually stir in pineapple juice and eggs. Cook over moderate heat, stirring until thickened. Add lemon juice. Cool mixture to room temperature. Drain Acini-de-pepe when done. Rinse. Drain again. Combine egg mixture and acini-de-pepe. Mix lightly but thoroughly. Refrigerate overnight in airtight container. Add remaining ingredients. Mix lightly again. Salad may be refrigerated for as long as a week in airtight container. It also may be frozen, though freezing somewhat alters the texture. moved and both caps 0.00 -and stems cut into 1/8 0.00 -inch wide julienne strips 1.00 lg Truffle, black 0.00 -Thinly peeled, sliced 0.00 -1/8-inch thick, and cut 0.00 -into 1/8-inch wide strips 1.50 tb F Fill a large stew pot about 1/2 full of water. squeese lemon juice into pot (throw in lemon rind just for the heck of it). Add as much of the shrimp and crab boil as you think is wise (I usually use the whole bottle but my wife can barely stand 2/3 rds of a bottle). Cut potatoes into large chunks and add potatoes and corn on the cob. Cook for about 10 minutes and add cut up onions. cook untill the corn and potatoes are done, then add shrimp and sausage (cut into "wheels") and cook untill shrimp are done (about 3 to 4 minutes longer). This is a very hot "stew" and should be served with something to cut the heat. I enjoy slaw and some good bread. Hot mustard goes well with the sausage and tarter sauce goes well with the shrimp. A six pack of your favorate beverage might also be a good idea. Hope you enjoy 01/14 09:36 pm Rob Elliotte from Gastonia,NC Remove the pan from the heat and cover it with a lid or foil. Then cook the chicken breasts In 4 - 6 quart heavy metal pan, cook butter, evaporated milk and sugar over medium-high heat until sugar is dissolved. Heat to boiling. Turn heat to low, cover and continue boiling for 5 minutes without stirring. Turn heat to warm and stir in marshmallows until dissolved. Add each kind of chocolate in turn, stirring until melted. Stir in vanilla and nuts. Pour into lightly buttered 9 x 13-inch pan. Let stand until firm, about 8 to 10 hours before cutting. This recipe is from The Creme de Colorado Cookbook published by the Junior League Of Denver, Inc. the mushrooms and truffle strips from the pan and scatter them over the chicken breasts. Cover the platter with foil and keep the chicken warm in the oven while you prepare the sauce. With a wire whisk, stir 1 tablespoon of butter into the liquid remaining in the pan. When the butter melts, add the flour and conti Frosting: Cook 7 minutes, beat all the time. When done, put in 12 marshmallows. Have water boiling. Put in double boiler. Note: Would assume you combine ingredients for buns, bake in moderate 350 - 400 oven. Frost with frosting. educe the heat to the lowest possible point and simmer for 8 to 10 minutes. Then pour in the cream in a slow, thin stream and, stirring frequently, continue to simmer until the sauce is redu In a Medium bowl, mash braunschweiger with fork. Add mayonnaise onion, 1 garlic clove and basil leaves mix well. Mound mixture on plate; cover and refrigerate at least 2 hours. In small bowl combine cream cheese, 1 garlic clove, hot pepper sauce and mayonnaise. Frost braunschweiger with cheese mixture. Refrigerate until serving time. Just before serving, garnish with pimiento and parsley. Serve with dark rye snack bread or scrackers. Makes 3-1/2 cups. PER TABLESPOON: 60 calories. cked Cream butter; gradually add brown sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition. Stir in pumpkin and flavorings. Combine flour, baking powder, salt, and pumpkin pie spice. Gradually add to creamed mixture, mixing well. Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. (Maple Frosting) Cream butter; gradually add 1 cup powdered sugar, beating well at medium speed of an electric mixer. Add remaining sugar alternately with milk, beating until smooth enough to spread. Add maple extract, and beat well. Yield: about 1 cup. From Southern Living Cookbook When done, you may add a little water or wine if rice is too dry. Notes ********** RECIPE ENDS ******** 9010 Cornstarch 1.00tb Puree nectarines to measure 2 cups. Combine sugar, half & hlaf and egg yolks in saucepan. Heat, beating constantly with wire whisk until slightly thickened and lemon-colored. Do not boil. Stir in nectarine puree and amaretto. Pour into iuce cream canister. Churn-freeze according to manufacturers directions. Pack into freezing containers; freeze until firm. To serve, allow to soften somewhat, then scoop over extra nectarine slices. Sprinkle with chopped almonds. l 1.00 Beat egg whites very stiff, add yolks and beat, add sugar and beat. Add pineapple, fruit juices and milk. Place in freezing tray and freeze to muchy consistency, take out in bowl and add whipped cream, beating well. Return to trays and finish freezing. 9011 Fresh orange juice 4.00c 9011 Preserved ginger, in syrup Mash bananas with sugar. Stir into yogurt. Pour into 2-quart ice cream freezer and freeze according to manufacturer's directions*. 22 SERVINGS (ABOUT 1/2 CUP EACH); 145 CALORIES PER SERVING. *A 1-quart ice-cream freezer can be used. Divide ingredients in half. 9011 Thin slices of lime 6.00 9011 Maraschino cherries Prepare Orange Fudge Sauce. Remove 1 cup of the sauce; cool. Cover and refrigerate remaining sauce. Cut ladyfingers lengthwise in half. Place ladyfingers, cut sides toward center, over bottom and upright around side of springform pan, 9 X 3 inches. Mix 1/3 cup liqueur and the water; brush over ladyfingers. Beat whipping cream in chilled large bowl until stiff. Mix the 1 cup Orange Fudge Sauce and 1/4 cup liqueur; fold into whipped cream. Spoon into pan and smooth top. Freeze about 8 hours or until firm. Place in refrigerator at least 1 hour but no longer than 2 hours before serving. Heat refrigerated Orange Fudge Sauce, stirring occasionally, just until warm. Loosen dessert from side of pan; remove side of pan. Cut dessert into wedges; serve with sauce. Refrigerate any remaining dessert. 18 SERVINGS; 250 CALORIES PER SERVING. 9012 Cake bean curd 0.50 9012 Thoroughly combine yogurt, sugar, cinnamon and salt in mixing bowl. Stir in whipping cream and vanilla. Add nuts. Cover and refrigerate 30 minutes. Freeze according to manufacturer's directions. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mash strawberries with sugar. Stir into yogurt. Pour into 2-quart ice cream freezer and freeze according to manufacturer's directions*. 22 SERVINGS (ABOUT 1/2 CUP EACH); 110 CALORIES PER SERVING. *A 1-quart ice-cream freezer can be used. Divide ingredients in half. 1.00 lb Lard OR 2 cups corn oil 0.25 lb Butter Instructions: PREPARATION: Cut each chicken into 8 pieces and put in a large bowl. Add enough milk to cover and stir in the red pepper sauce. Mix egg yolks, vinegar and sugar. Cook over slow fire, stire while cooking. Set off to cool. Cut marshmallows fine, add charries and pineapple, using cherry juice. Let stand on-half hour. Add cooked egg yolks, vinegar, sugar, nuts and whipped cream. Stir well, put in pans to freeze. Serves about 25 to 30. G: In a large frying pan, heat lard and butter to about 225F, being careful not to burn the butter. Dredge half the chicken pieces in the flour mixture and add to the Grease refrigerator freezing tray thoroughly. Coat sides and bottom of tray with half the graham cracker crumbs, reserving the remainder for topping. Beat eggs. Add sugar and vanilla. Continue beating until sugar is dissolved. Add lemon juice to chilled milk and whip until stiff. Fold in egg mixture, pour at once into freezing tray and sprinkle remaining cracker crumbs over top. Freeze until firm. Cut into squares. Alexander Perry aside for up to 8 hours. Cut HoHo cakes in half lengthwise. Line sides, then bottom, of 9x13" baking pan with HoHos. Cover with one flavor of ice cream; spread crushed oreo cookies over ice cream. Freeze. Add second layer of ice cream. Freeze. Pour fudge sauce over this, then top with Cool Whip. Garnish with shaved chocolate. Freeze. Cut off tops of oranges. Gently hollow out pulp (reserve for another use), leaving a thick shell; hollow out pulp off tops also. Cut Jack-O-Lantern faces into each orange. Pack chocolate ice cream into shells, avoid letting ice cream come out of holes. Cut a hole into top of orange top. Set tops back on, over ice cream, and inset cinnamon stick stem through the hole. Place in freezer for at least 3 hours, or until serving time. nds on how long it was smoked. Line bottom and sides of 8" springform pan with ladyfingers, cutting to fit. Dissolve coffee in water. Cool. Crush 4 candy bars, careful not to smash. Combine with coffee and softened ice cream. Spoon mixture into pan and freeze until firm. Whip cream with cream de cacao until stiff. Spread over frozen ice cream mixture. Crush remaining candy bar and sprinkle over whipped cream layer. Cover with foil and freeze until firm. Cut into wedges to serve. ally. Remove bay leaf. Cool while prep Separate Eggs. Be sure to use only Grade A Uncracked Eggs! In large mixer bowl, beat egg yolks and 1/2 cup sugar until light; stir in lemon juice. In small mixer bowl, beat egg whites until soft peaks form; gradually add remaining 2 T sugar, beating until stiff peaks form. Fold egg white mixture into lemon juice mixture; fold in half the whipped cream. Fold in remaining whipped cream. Spoon into prepared crust. Freeze at least 3 hours or until firm. Serve more whipped cream or Blueberry 'n' Spice Sauce. SCRATCH 4.0 RECIPE BEGINS ******** Title :Stuffed Chicken Cyprus Style Serves :6 KeyWords :Greek Chicken Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large saucepan, combine sugar, cornstarch, and gelatine; add water and lemon or lime juice. Over medium heat, cook and stir until slightly thickened; stir in a few drops of food coloring in color of juice used, if desired (yellow or green). Cool. Chill until partially set, about 1 hour, stirring occasionally. In small mixer bowl, beat egg whites until stiff but not dry; fold into juice mixture. In small mixer bowl, beat whipping cream until stiff peaks form; fold into juice mixture. Tape or tie 3-inch waxed paper or foil "collar" securely around rim of 1-qt souffle dish. Pour mixture into dish. Freeze 6 hours or overnight. Remove "collar". Garnish with whipped cream, candy lemon drops and gum drop slivers if desired. Return leftovers to freezer. TIP: Souffle can be chilled in refrigerato 6 hours instead of being frozen. tly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until ICE CREAM FREEZER METHOD: In ice cream freezer container, combine ingredients; mix well. Freeze according to manufacturer's instructions. Store leftovers in freezer. REFRIGERATOR-FREEZER METHOD: In large bowl, combine ingredients. Turn into 13 x 9 inch baking pan; freeze to a firm mush, about 1 hour. Break into pieces and turn into large mixer bowl. Beat until smooth. Return to pan; cover. Freeze well. Set in a baking pan, breast side up, and bake fo Pour boiling water on gelatin in large bowl; stir until gelatin is dissolved. Stir in raspberries. Mix sour cream and cream cheese. Stir in cranberry sauce. Stir sour cream mixture into gelatin mixture (salad will be lumpy). Pour into square pan, 8 X 8 X 2 or 9 X 9 X 2 inches. Cover and freeze at least 24 hours or until firm. Remove from freezer about 10 minutes before serving. Cut into serving pieces. Place on salad greens. Serve with yogurt. 9 SERVINGS; 280 CALORIES PER SERVING. ine nu Prepare Hot Fudge Sauce. Remove 1 cup of the sauce; cool. Cover and refrigerate remaining sauce. Cut ladyfingers lengthwise in half. Place ladyfingers, cut sides toward center, over bottom and upright around side of springform pan, 9 X 3 inches. Mix 1/3 cup rum and the water; brush over ladyfingers. Beat whipping cream in chilled large bowl until stiff. Mix the 1 cup Hot Fudge Sauce and 1/4 cup rum; fold into whipped cream. Spoon into pan and smooth top. Freeze about 8 hours or until firm. Place in refrigerator at least 1 hour but no longer than 2 hours before serving. Heat refrigerated Hot Fudge Sauce, stirring occasionally, just until warm. Loosen dessert from side of pan; remove side of pan. Cut dessert into wedges; serve with sauce. Refrigerate any remaining dessert. 18 SERVINGS; 240 CALORIES PER SERVING. w heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. f 17807 Chopped fresh parsley Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. re rack. In large skillet, heat oil over medium heat. Sift flour with baking soda and spices. Cream margarine and sugar, add treacle and mix well. Beat in eggs a little at a time with the flour mixture, and add buttermilk to form a soft consistency. Stir in fruit and nuts. Turn mixture into a well greased and lined 2 lb. loaf tin. Bake at 160C (320F, gas mark 3) for 75 minutes. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare shells according to package directions; drain. In medium bowl, combine shells, fruit cocktail, banana and apple. In small bowl, blend whipped topping and cinnamon. Stir into salad mixture. Cover, chill thoroughly. Stir gently before serving. Ground savory 2.00 tb Butter or margarine,melted 1.00 ts Flour 1.00 c Dry white wine 0.50 c Water 1.00 tb Cornstarch 1.00 ts Instant chicken boui Cut fruit into bite-sized pieces. If using pomelo, peel indi- vidual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolve. Add fruits, shrimp, and half the garlic and shallot and toss to coat evenly with dressing. Taste and adjust seasoning if necessary. Transfer to serving dish and garnish with remaining garlic and shallot, peanuts, and chile. Serves 4 with other dishes. Variation: Use cooked and shredded chicken or pork in place of shrimp. r stuffing if necessary. Place in buttered baking dish, 10x6x2 inches. Brush with melted butter; sprinkle with flour. Mix all ingredients. Cover and refrigerate at least 1 hour. Serve with fresh fruit or cheese cubes if desired. ABOUT 2 CUPS DIP; 15 CALORIES PER TABLESPOON. warm platter. Keep warm while preparing sauce. Pour liquid remaining in baking dish into 1-quart saucepan. Stir water into cornstarch; pour into liquid. Stir in instant bouillon. I knew if we were patient, this would become available. For all of you who have been waiting patiently to make your fruit bats into fruit bat soup, here's a recipe. The following is a genuine recipe from Micronesia. Fruit bats, or flying foxes, are furry, fruit and nectar eating bats about the size of small rabbits. They make very affectionate pets. Sea salt to taste, Chopped scallions, Soy sauce and/or coconut cream. Place the bats in a large kettle and add water to cover, the ginger, onion, and salt. Bring to the boil and cook for 40 minutes. Strain broth into a second kettle. Take the bats, skin them and discard the skin. Remove meat from the bones and return meat, and any of the viscera you fancy, to the broth. Heat. Serve liberally sprinkled with scallions and further seasoned with soy sauce and/or coconut cream. Yield: 4 servings. r Sauce/condm 23965 Cream together shortening and sugar. Add 1 beaten egg, then sift flour, baking powder, and salt to mix. Add flour mixture, alternating with 1/4 cup milk to the egg mixture. Pour into greased 8 inch pan. Spread fruit on top and sprinkle with crumb topping. 23966 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15207 Gourmet's Genoise Cake Heat the oven to 375 degrees F. Sift the dry ingredients together and cut in the butter until the pieces are the size of peas. Add the cheese and toss lightly. Add the eggs and blend well. Chill one quarter of the dough. Press the remaining dough into the bottom and sides of an ungreased 15 1/2 X 10 1/2 X 1/2-inch jelly roll pan. Spread half the dough with the peach preserves and the other half with the strawberry preserves. Roll the chilled dough, on a lightly floured surface, to 1/4-inch thick. Cut the dough into 1/2-inch strips and place the strips diagonally across the top of the preserves making a lattice of the strips. Press the ends of the dough against the side dough to seal. Bake in the preheated oven for 35 minutes or until lightly browned. Cool before cutting into 2 X 3-inch bars. oo shoots 0.25 c Chicken stock Instructions: 1. Skin and bone chicken; dice in 3/4 to 1-inch cubes. Melt butter in deep casserole dish. Mix sugar, flour, baking powder, and milk together; pour over melted butter. Don't stir. On top, pour 2 cups sweetened fruit. Bake for 45 minutes to 1 hour at 325 degrees. 2. Dice bamboo shoots. Mince ginger. 3. Mixall ingredients in a 9 x 13-inch pan. Mix by hand. Bake at 350 degrees F. for about 40 minutes. olden. Drain on paper toweling. 4. Heat remaining oil. Add ginger and stir-fry a few times. Add chicken and stir-fry a couple of minutes until it looses its pinkne Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. Add bamboo shoots; stir-fry 1 minute more. 6. Stir in stock and heat quickly. Then cooked covered, 2 to 3 minutes over medium heat. 7. Stir in walnut Knead like bread until stiff enough not to stick to board. Roll thin. Cut and bake. Note: No temperature given. Assume a 425 F. oven. Substitute cashews for walnuts. 2. Substitute any of the following for bamboo shoots: diced; 1/2 cup mushrooms, 1/2 cup celery, 6 water chestnuts or 1 medium onion. 3. Drop by teaspoonful on cookie tin, bake in moderate oven. Note: Combine ingredients. Moderate oven is 350 - 400 F. ry, 1/2 tsp sugar and 1/2 tsp salt. Let stand 30 minutes, turning occasionally. Then drain, reserving marinade. Before stir-frying dredge chicken in cornstarch; then dip in beaten egg. Add remaining marinade in step * raspberry or other fruit preserves These are easy to make and you can use any variety of fruit preserves. In a large bowl, cut cream cheese and butter into flour. Mix into a smooth ball. Chill dough for about 30 minutes. Preheat oven to 350. Roll dough out onto wax paper, about 1/8- 1/4 inch thick. Cut into 3-inch squares. Put 1 teaspoon preserves slightly off the center of each square. Fold dough over to enclose preserves and form a triangle, but don't come quite to the edge with the top flap. Roll dough toward the point and smooth and seal edges. Bend in ends of rolled dough to give a crescent effect. Bake at 350 for 25-30 minutes, or until light brown. Remove and cool on wire racks. Roll in confectioners sugar. Yield: about 2 dozen. Rosa Linaris, Silver Spring, MD Randy Shearer :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat egg lightly, add sugar, milk and pineapple juice. Cook in double boiler until thick, stirring constantly. Cook and add gelatine dissolved in water. Add vanilla and fold in fruit and whipped cream. Mold and chill. eless pork loin/shoulder* 1.00 Onion,large,thinly sliced 1.00 tb Minced fresh ginger 2.00 Garlic cloves,pressed/minced 0.25 c Chopped fresh mint leaves 0.00 --------- SAUCE --------- 0.75 c Mix cream cheese and marshmallow cream together and put back in jar. use with blueberries, bananas, strawberries. 1.00 ts Ground coriander 0.50 ts Ground cumin 0.25 ts Cayenne 0.00 --------- SAUCE --------- Instructions: * - fat trimmed, cut in 1/2x3" strips ====================================================================== ==== Mix cabbage with vinegar; set aside. Blend sour cream with apple, pineapple, curry powder, and garlic salt. Place in bowl and chill. Garnish with sliced apples around outer edge of the bowl. Good with corn chips or shredded wheat wafers. Makes 3 cups about 5 minutes. Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, about 3 minutes. Remove fr Combine all ingredients together except fruit. Refrigerate overnight. Use fresh fruit to dip. Add to cooked meat. o pan, add 2 more teaspoons oil, onion, ginger, and garlic; stir-fry 2 minutes. Return pork to pan, and add sauce. Stir until sauce boils, about 2 minutes. Place cabbage in Blend marshmallow creme and cream cheese until smooth. Serve with fresh fruit. Mound hot couscous on cabbage. Spoon pork and sauce over couscous. Sprinkle with mint. *** SAUCE *** Stir together chicken broth, orange juice, cornstarch, soy sauce, coriander, cumin, and cayenne. Notes ********** REC Fruit - apples, pears (sliced), grapes, cherries (whole) That's it! Fruit in ice. Slice up some apples, pears, grapes or cherries into a bowl of broken ice and water. Serve fruit in the iced water. It sounds kind of crazy, but it's actually quite an elegant, unusual dessert. 6Z!6R 2L";U ;U Cream sugar and butter. Add eggs. Beat thoroughly. Add water, flavoring, and lemon rind. Sift flour, measure, and sift with baking soda and salt. Add nuts and dates. Gradually add to first mixture. Stir until well blended. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (375 F) about 10 minutes. 36 servings. The Household Searchlight * prunes, dried apricots, or berries Cook the fruit in enough water to cover, until very soft. Drain. Mix in other ingredients. Puree in food processor fitted with steel blade, or in blender. Spread no more than 1/4" thick on a very well-greased cookie sheet with edges (grease the edges too. ) Leave in the oven set on the lowest temp (or just the pilot light in gas ovens) for at least 6 hours or overnight. Cut into 3x4" pieces and roll up in pieces of wax paper. Store in a sealed container in the refrigerator or freezer until needed. Breast 0.50 c Diced mushrooms * 0.50 c Diced ham 1.00 c Diced bamboos shoot 1.00 c Diced white leeks (optional) 0.50 c Green beans (cooked) 2.00 Eggs 3.00 oz Rice noodles 1.00 c Oil 20.00 Mandarin Dan Bing ** 0.00 --------- TO MARINATE --------- 0.25 ts Salt 1.00 tb Cor Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 450F. Cut cherries into quarters, add to nuts and mixed peel. Measure flour, baking powder, sugar and salt into sifter. Sift. Beat eggs till light and fluffy. Add in milk, vanilla, almond extract and shortening. Add fruit to flour and mix well. Make hole in dry ingredients and egg mixture. Bake in greased loaf pan, lined with wax paper 35 minutes at 350F. Deep fry the rice noodles until puffed and * Ice Ring is optional ** Strawberries are to be the ones frozen in syrup and they should be partially thawed. *** Frozen Orange Juice should be thawed and no water added. Should be concentrate form. --------------------------------------------------------------------------- Prepare Ice Ring, if used in advance. In a blender container, puree straw- berries. In punch bowl, combine pureed strawberries, apricot nectar,water, lemon juice, orange juice concentrate, and sugar; stir until sugar dis- solves. Slowly pour in ginger ale; add Della Robbia Ice Ring, if desired. Make a thin pancake with the beaten eggs, cut into 1/4 inch cubes. 4. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning Mix ingredients of glaze- cook over medium heat till boils, and thickens, then cool. Spread cookie cough on buttered pizza pan. Bake 350 degrees for 10 minutes. Cool. Mix sauce and spread over cooled dough. Arrange fruit on top and pour glaze over. Refrigerate. 5. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture. Sift flour, measure, and sift with baking powder and salt. Cut in butter with 2 spatulas. Add milk. Mix lightly until well blended. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut in ovals 4 inches long. Combine raisins, nuts, orange juice, lemon juice, spices, currants, citron, and sugar. Mix thoroughly. Place 1 tablespoon on half of each oval. Brush edges of dough with egg white. Fold over. Press firmly together. Press lightly to flatten. Make 3 short cuts across the top of each oval with the scissors. Sprinkle with powdered sugar. Place 2 inches apart on well-oiled baking sheet. Bake in hot oven (450 F) until evenly browned. 16 servings. Altman, Lancaster, OH. f 15434 Sugar 1.00tb g 15434 Fresh or frozen spinach 1.00c baking soda; mix well. Blend in extract. Stir in oats. Spread mixture in bottom of greased 13x9 inch pan. Spread with preserves to within 1/2 inch of outer edge of pan. Sprinkle with almonds. Bake at 375 degrees for 22 to 25 minutes. Cool and cut into bars. Makes 20 bars Preheat oven to 350 degrees Grease 13x9 inch pan Note 1: Experiment with different flavor combinations of extract, nuts and preserves. Note 2: Oats can be old-fashioned or quick, but not instant. :-1.00 Oven Temp:0 Mix apples, pears, orange, grapes, pineapple, peaches and sugar together. Top fruit salad with non-dairy whipped topping then with sliced bananas. .50 ts Cornstarch 6.00 oz Fresh bean sprouts 4.00 oz Snow peas; trimmed 6.00 Fresh water chestnuts; -OR- 4.00 oz -Canned water chestnuts 0.00 - (drained) 0.67 c Oil, preferably peanut 1.00 ts Salt Instructions: CUT TH Stir fruit pieces together by hand. Squeeze juice of lemon over all, or stir in yogurt. For a special occasion: combine 1/8 cup pure maple syrup with one ounce vodka and pour over salad. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quic Honey Dressing: Combine all ingredients and blend with an electric mixer or food processor for 5 minutes or until thickened. Fruit Salad: Combine fruit (or any other seasonal fruits to equal 5 cups) with dressing and arrange on lettuce-lined salad plates. future cooking with chicken. ) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt. For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. 2.00ts For dressing whisk together vinegar, oil, salt and pepper. Arrange greens on serving plate, add cherries, fruits and cashews. Serve with vinaigrette dressing. DRIED CHERRY VINEGAR - Combine 1 cup of dried cherries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. Sugar 1.00lb Scoop out melon with melon baller. Cut peel from oranges, remove white membrane, and slice crosswise. Cut grapes in half and remove seeds. Line a glass bowl with lettuce leaves; arrange melon balls, orange slices, grapes, and walnuts in layers on top of lettuce. Mix and blend well all ingredients for the dressing. Adjust seasonings. Pour dressing over fruit. Let salad ingredients marinate for 30 minutes. Toss salad just before serving. 0.50c PER SERVING: 87 cal. , 5g Pro. , 16g Carbo. , 0g fat, 3mg Chol. , 81 Sodium 298mg Potassium In a blender container combine undrained fruit cocktail and remaining ingredients. Cover; blend till combined. Add ice cubes; cover and blend till smooth. Sprinkle with additional cinnamon (for garnish), if desired. Serve immediately. BETTER HOMES AND GARDENS 0.00 r 15519 GARNISH --------- 0.00------ * Peeled and sliced fruits can be papayas, peaches or pineapples; cut up apricots, nectarines, or plums; or halved and pitted dark sweet cherries. In a nonmetal bowl stir together apricot nectar and cornstarch. Stir in brandy, honey, and allspice. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is thickened and bubbly, stiring every 30 seconds. Stir in fruit. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Chill thoroughly, if desired. Serve hot or cold. Boneless chicken breast * 3.00 c Chinese cabbage (Napa or Bok 0.00 choy), thick slices 2.00 Green onions in 1-inch 0.00 lengths (OR 1/2 small 0.00 Onion, cut in half 0.00 vertically then in thick 0.00 Crescents) 1.00 tb Fresh ginger, finely chopped 2.00 Cloves garlic, crushed 0.33 c Water, chicke For crust, combine flours and the 1 Tablespoon sugar. Cut in margarine till mixture resembles coarse crumbs. Sprinkle with ice water; toss till crumbly. Form dough into a ball. Press dough into a circle on waxed paper. Cover with another sheet of waxed paper. Roll into a 10 inch circle. Remove top sheet of waxed paper; invert onto an ungreased baking sheet. Crimp pastry edge. Prick with a fork. Bake crust ina 400 deg F. oven for 12-15 minutes or till lightly browned. Cool. Meanwhile, for glaze, combine the 2 teaspoons sugar and cornstarch. Stir in orange juice. Cook and stir till thickened and bubbly. Remove from heat; cool. Place crust on a serving plate. Arrange kiwi fruit in the center. Arrange bananas around kiwi and berries around bananas. Spoon glaze over fruit. Serve immediately or chill 1 hour. *********************************************** Per serving: 153 calories, 2 g protein, 24 g carbohydrates, 6 g fat, 0 mg cholesterol, 68 mg sodium, 232 mg potassium. CHEESE TART SHELLS: Combine the shortening and cheese spread in a medium bowl. Cut flour into the cheese mixture with two knives until well blended. Shape into a roll 1 1/4-inch in diameter and 12 inches long. Wrap completely in waxed paper or plastic wrap. Refrigerate for 1 hour or longer. Preheat oven to 375 degrees F. Remove the dough from the refrigerator and unwrap. Slice 1/8-inch thick. Using 12 (2 3/4-inch) muffin cups or 3-inch tart pans, place 1 slice of dough in the bottom of each. Overlap 5 slices around the outside of each. Gently press together. Pierce the bottoms and sides with a fork. Bake 18 to 20 minutes in the preheated oven until lightly browned. Cool in the pans on a rack and gently remove the shells when cold to the touch. FILLING: Cut each orange section into 3 pieces and set aside. Drain the pineapple, reserving the syrup. Combine the pineapple syrup, orange juice, and lemon juice in a saucepan. Stir in the rest of the ingredients except the cheddar cheese, and cook, stirring gently, over medium heat until the mixture thickens and bubbles. Stir in the orange pieces and pineapple. Refrigerate for at least 1 hour. Spoon the chilled filling into the baked tart shells and sprinkle each tart with about 1 Tbls of the cheddar cheese. Refrigerate until serving time. cheese stand at room temperature for 1 hour before serving. "Hearty Farmhouse Suppers" "Bon Appetit" magazine, February, 1983 Typos by Jeff Pruett 11606 Eggs, beaten Heat oven to 425 degrees. Grease jelly roll pan, 15-1/2 X 10-1/2 X 1 inch. Stuff fish with Fruit Stuffing. Close openings with skewers or wooden picks if necessary. Place fish in pan. Mix margarine and lemon juice. Drizzle over fish. Bake uncovered 15 to 18 minutes or until fish flakes easily with fork. 4 SERVINGS; 530 CALORIES EACH. To Grill: Grease wire grill. Place stuffed fish on grill. Cover and grill about 4 inches from medium coals 12 to 15 minutes, turning fish once and brushing occasionally with margarine mixture, until fish flakes easily with fork. FRUIT STUFFINGMix all ingredients until liquid is absorbed. KeyWords :Chicken Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ndy'd,chop'd cked Combine first 5 ingredients; dredge with 1 cup flour, stirring well. Set aside. Cream butter; gradually add sugar, beating well at medium speed of an electric mixer. Add egg yolks, mixing well. Dissolve soda in milk; add to creamed mixture. Add brandy, spices, and remaining 2 1/2 cups flour, mixing well. Beat egg whites (at room temperature) until stiff; fold into batter. Fold in fruit mixture. Drop dough by rounded teaspoonfuls onto greased cookie sheets. Bake at 325F for 12 to 15 minutes. Cool on wire racks. Yield: about 10 dozen. From Southern Living Cookbook wedges; set aside. Cut chicken into 1/2" wide strips (For easy slicing, partially freeze cornstarch mixed with 1/2 teaspoon of the salt and dash black pepper. ) In a large skillet, heat 2 tablespoons of the oil until hot. Stir fry chicken until golden brown on all sides, about 5 minutes. Remove with a slotted spoon to a bowl; set aside. Add onion to Cook onion and green pepper in oil in large frying-pan until onion is transparent. Add ground beef and brown lightly. Pour off drippings. Soak bread in milk. Add eggs, apple, apricots, curry powder, salt and pepper to beef. Add bread and milk. Mix well. Place in 2-qt oven-proof casserole; bake in a moderate oven (350 degrees F. ) for 45 minutes. Serve with curry condiments such as chutney, raisins, shredded coconut and sunflower seeds. ch. Blend in wine, remai Soak apricots in 1 c water for 2 hours. Drain and chop. Blend cheeses. Add remaining ingredients, fruits last, mixing thoroughly in between. Turn out onto sheet of foil and shape into 9" log or 2 large balls. Wrap securely and chill until firm. Roll in chopped nuts, cover again in foil and refrigerate 24 hours before serving (may be frozen). Garnish. Stanley Nesbitt red. Serves 4. Notes ********** RECIPE Toss Chicken With Soy Sauce. Let Stand 15 Min. Mix Fruit With Celery,Add Chicken. Mix Again. Chill. Blend Dressing: 6 T. Low Fat Yogurt, 5 T. Low Cal. Mayonaisse, 4 T. Skim Milk, 2 Pakcets Equal, 1/4 t. Pumpkin Pie Spice. Arrange Fruited Chicken Salad On Lettuce (About 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad. Himmel's Ferter 7555 Place pork in a bowl. Combine soy sauce, dressing and 3 cornstarch and pour over meat. Allow to marinate 15 minutes. Heat 4 tablespoons oil in wok or large skillet. Drain pork, reserving marinade. Add pork to wok and cook over high heat, stirring about 4-5 minutes or until meat is done. Remove meat and set aside. Drain wok. Add remaining 1 tablespoon oil to wok. Add snow peas and stir-fry about 30 seconds. Add water, cover and steam about 30 seconds. Stir in pork and apricots. Dissolve cornstarch in reserved apricot syrup. Blend in remaining marinade. Add to wok and heat, stirring until sauce thickens. Serve each portion with 1/2 cup hot cooked rice. 585 calories per serving. (Dorothy Lynch Home Style) Hobo Buns /vegetarian 7561 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0ve Makes 6 servings In medium saucepan, bring milk, cinnamon, 1/4 cup brown sugar and salt to boiling. Stir in rice. Reduce heat to low; cover, simmer 35-45 minutes or until rice is tender. Stir occasionally. In small bowl, beat egg yolk. Stir in 1/3 cup hot rice mixture into egg yolk. Slowly pour egg mixture back into rice mixture, stirring rapidly. Cook, stirring constantly, 5 minutes or until mixture thickens. Remove saucepan from heat. Stir in vanilla. Serve warm or cover surface of rice with plastic wrap. Chill until ready to serve. Meanwhile, toss fruit with remaining 1 Tbsp brown sugar; let stand 15 minutes. Spoon rice pudding into dessert bowls; top with fruit. Serve any remaining fruit on the side, if desired. Woman's World From the collection of Jim Vorheis tb Chopped Parsley Instructions: * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Prepare rice according to package directions for microwave cooking. Refrigerate rice uncovered until cooled, about 15 minutes. Meanwhile, in large serving bowl, combine orange segments, grapes, raisins and almonds. In small bowl, whisk together 2 Tb reserved juice, oil, vinegar, mustard, parsley, salt and pepper. Add rice to fruit mixture. Pour salad dressing over salad; toss. Garnish with lettuce leaves. ECIPE ENDS ******** .00 Heat margarine in 10-inch skillet over medium heat. Cook celery, onion, salt and pepper in margarine about 2 minutes. Remove from heat. Stir in rice, walnuts, prunes, apricots, paprika and bacon. 4 CUPS STUFFING; 170 CALORIES PER 1/2 CUP. 4778 at this 0.00 4779 Butter/margarine 0.75c Preheat oven to 375F. Combine flour, soda, and cream of tartar. In a large bowl, beat butter and sugar until fluffy. Add egg. Stir in vanilla and crumbled mincemeat. Add dry ingredients. Mix well-batter will be stiff. Roll into 1 1/4" balls. Place on ungreased cookie sheet, flatten slightly. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and vanilla while still warm. 2.00tb * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. rgarine 2.00tb 4779 Hersheys cocoa 2.00tb * papaya, seeded, peeled, and cubed, or 2 medium pears, cored, peeled and cubed In a screw top jar combine vinegar, oil, honey, poppy seed, and dry mustard Cover; shake well to mix. Combine spinach, papaya or pears, and grapes. Shake dressing again and pour over salad. Toss to coat. Serve immediately. Confectioners sugar 1.00c 4780 Cranberry or cran-raspberry 0.25c Mix egg, turkey, bread crumbs, and next three herbs. Between two sheets of plastic wrap (or waxed paper) roll out meat to appx. 8x12in. Remove top sheet. Mix mustard and preserves (heat if necessary) and spread over one side of meat. Saute Mushrooms in some Olive oil till lightly brown. Add tarragon during last minute. Layer over 3/4 of meat - Saute onion till tender & place on top of mushrooms. Scatter cheese over 1/2 meat. Roll up jelly roll fashion to make 8" log. Transfer to lightly greased oven proof shallow baking pan with seam down. This can be made ahead to this point and kept covered in the refrigerator for several hours. Bake @ 350 -375 40 Mins In same pan used to saute onions & mushrooms saute ginger root and garlic over high heat for about 30 seconds to 1 minute. dont brown garlic. If needed add a little more oil, wondra, pepper & instant chicken broth. cook roux 1 min and immediately thin with slow addition of nectar & water. Add vermouth & fruits and cook till fruit plumps and sauce thickens slightly. Transfer meat to serving platter & spoon on fruit sauce. Pass extra sauce. Ken- Brookline NH 04/30/92 23:39 mongrass leaves, chopped 1.00 tb Cornflour (corn starch) 0.00 Milk Instructions: Place the chicken on a heavy saucer in a saucepan. Add the water, sprinkle the salt and pepper over the chicken, and heap the lemongrass onto the breast. Put the lid on the Mix turkey, grapes, celery, onions, orange segments and water chestnuts. Mix yogurt and soy sauce. Pour over turkey mixture and toss. Cover and refrigerate at least 2 hours. 6 SERVINGS; 260 CALORIES PER SERVING. qhickly use a flameproof mat under the saucepan. If the chicken is to be eaten hot, remove it to a serving dish and keep it hot. Strain the stock into a sma combine flour, apples, buckwheat flour, sugar, dates, baking powder,baking soda and salt in large bowl. Make well in centre of mixture. combine buttermilk, oil and egg in another bowl and add to dry ingredients, stirring just until moistened. divide batter evenly among muffin cups coated with cooking spray. Bake at 375F for 20 minutes. Remove from pan immediately. Let cool on wire racks. Makes 12 muffins will have jellied, and a surface layer of fat will have formed; this fat should be rem Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift 5 cups flour, measure, and sift with salt, nutmeg, and baking soda. Add to first mixture. Add raisins which have been dredged in 1/2 cup sifted flour. Mix thoroughly. Form in rolls 2 inches in diameter. Chill overnight. Cut in thin slices. Place on slightly oiled baking sheet. Bake in hot oven (425 F) about 10 minutes. 100 servings. The Household Searchlight 0000007025 0000007025 0000007025 Melt butter in saucepan, saute apple and shallots until soft. Add curry powder and cook for a minute longer. Stir in flour, add apple juice. Bring to boil, stirring constantly. Add salt and dill, simmer for 5 minutes. Add prawns and scallops, cook until almost tender, add banana 5 minutes before end of cooking time. Stir in cream, heat through. Serve with fluffy or fragrant rice. NB In this as in many recipes I use evaporated skim milk in lieu of the cream, and thicken if necessary. Better for the arteries, with no great compromise in taste or texture. 0000007027 0000007027 0000007027 0000007027 0000007027 0000007027 0000007027 0000007027 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007028 0000007029 Preheat oven to 350F. In a small mixing bowl, sift flour, apple pie spice, soda and powder together. Add oats, stirring to combine; set aside. In a medium mixing bowl, cream together brown sugar and margarine until thoroughly combined. Add eggs, one at a time, beating until smooth. Gradually beat in sifted ingredients. Fold in dried fruit and raisins. Spray an 8 x 8 x 2 baking dish with nonstick cooking spray. Pour batter into baking dish. Bake for 30 minutes, or until toothpick comes out dry. Tranfer to wire rach and let cool. Dust top with confectioners sugar. Cut into 8 equally sized bars. Each serving provides: 1/2 Fruit; 1 fat; 1/4 protein; 1/2 bread; 30 Cal. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 36 Cook over a low heat for 10 minutes, stirring constantly. Remove from stove and add 2 cups of Rice Krispies. Roll in balls and dip in coconut. *Would recommend from nil to 1/2 c sugar. Dates, coconut and Rice Krispies supply sufficient sweetener in my opinion. esame oil 2.50 tb Soy sauce 2.00 tb Sherry 0.25 c Salted fermented black beans 1.00 Clove garlic Instructions: Chop the chicken, bones and all, into Chi Preheat oven to 325. Grease a 9" square baking pan. Melt butter and chocolate in small saucepan over low heat. Stir to blen and set aside to cool. Beat eggs until light yellow; add salt, sugar, flour, and paking powder. Beat well. Blend in cooled chocolate, vanilla and pecans. Blend thouroughly. Pour into prepared pan and bake 35-45 minutes or until knife inserted in center comes out clean. Cool before cutting. booze in another bowl. Combine sugar and cocoa in large saucepan. Stir in milk,add butter and vanilla. Cook over med-high heat until it comes to a rapid boil. Continue to boil for 2-1/2 min. Remove from heat,add peanut butter,stir until well mixed and fudge loses it's gloss. Add oatmeal,stir well. Drop by tablespoonsful onto waxed paper,let it set until cool. *note* If you don't like this much oatmeal,you can boil the fudge for about 3 min. ,or very slightly longer,and use 1-1/2 C. oatmeal. my aluminum steamer. Mix granulated sugar and cocoa in 2-quart saucepan. Stir in milk, margarine corn syrup and salt. Heat to boiling, stirring frequently. Boil 3 stirring occasionally; cool. Beat in powdered sugar and vanilla. Frosts one 8- or 9-inch cake layer. 8 SERVINGS; 130 CALORIES PER SERVING. ile keeping the boiling water from splashing into the dish holding the it. Start the water boiling and place the plate onto the inverted dish in the large pot. "Give me anything but make it chocolate" is the rousing cry in many households. Chocolate it is with these unforgettable fudge nut bars. If you can keep hungry fingers off long enough, they freeze beautifully! In saucepan, combine chocolate pieces, cream cheese and evaporated milk; stir over low heat until smooth. Stir in nuts. Preheat oven to 375. In a large bowl, cream sugar and margarine until light and fluffy, Blend in eggs and vanilla. Add flour, baking powder and salt; mix well. Press half of flour mixture onto bottom of 12 x 9 x 2-inch baking pan. Spread chocolate mixture over crust. Sprinkle with remaining crust mixture; press down gently. Bake 30 minutes or until crust is lightly browned. Cool and cut into bars. To freeze: prepare as directed. Wrap securely; freeze. When ready to serve, thaw unwrapped at room temperature, approximately 2 hours. Yield: 2 4. Pat Thomas, retired food editor, Yakima WA Randy Shearer enjoy! The taste is rich and subtle, the chicken succulent Melt chocolate and butter together. Add sugar and salt to beaten eggs, add melted ingred. Stir in flour, add vanilla. Bake in greased pie pan for 25 min. in 350 degree oven. Reduce to 250 degree and bake 15-20 min. longer. with no problems. It's a quick and easy dish once you get it down. The fermented black beans, hoisin sauce, fresh ginger and sesame oil are fairly specialized, but any good Oriental market and many supermarkets will Preheat oven to 400F. Spray a 1 1/2 qt. round casserole with non- stick cooking spray. Sift flour and 2 Tbsps. + 2 tsps. of the cocoa into a medium bowl; set aside. In large bowl, with an electric mixer, beat 1/4 cup of the sugar and the margarine until light and fluffy. Beat in egg and vanilla. Fold into flour mixture alternately with milk; spoon into prepared casserole. In a small bowl, combine the remaining 1 Tbsp. + 1 tsp. cocoa and the remaining 2 Tbsps. sugar; sprinkle over the mixture in the casserole. Carefully pour hot water over the entire mixture. Bake for 30-35 minutes. To serve, spoon warm pudding into 6 individual serving dishes. NOTE: A personal note. this is great with vanilla ice cream or chocolate cool whip! Each serving provides: 2 Fats, 1 Bread, 75 optional calories Per serving: 231 calories, 5 gm protein, 10 g fat, 33 g carbohydrates 116 mg calcium, 410 mg sodium, 36 mg cholesterol, 2 g dietary fiber tarch 1.50 ts Orienta Yield: About 50 Cookies In a large mixing bowl, beat the butter for 30 seconds. Add the sugar and beat until fluffy. Add the egg, grape jelly, and vanilla. Blend well. Combine the flour, cocoa, and baking powder and stir this mixture into the butter mixture. Stir in nuts, raisins and chocolate chips. Drop by rounded teaspoonfuls onto greased and floured cookie sheets. Bake in a preheated 350 Degree F. oven for about 10 minuets or until just set. Cool for 1 minute on the cookie sheet, then remove to wire racks. If desired, sift confectioners' sugar over the cooled cookies. alongside chicken and water chestnuts alongside mushrooms. Set dish on rack in wok; cover and steam until chicken and vegetables are tender, about 20 minutes. Place snow peas over vegetables in dish; steam until peas turn bright green, 2 to 3 minutes. Meanwhile, c Stir cocoa and baking soda in mixing bowl, blend in half of the oil, add boiling water; stir until mixture thickens. Stir in sugar, eggs, remaining oil, stir until smooth. Add flour, mintflavoring and salt, blend very well together. Pour into lightly greased 13 X 9 inch baking pan or two 8 inch sqare pans. Bake at 350 degress F for 35 to 40 minutes for big pan, about 30-32 minutes for two small pans. While the brownies are still hot, arrange the cream filled mint patties on top, bake another 3 minutes than spread all evenly around. Let cool, cut into squares. 3.00c 9733 Cayenne pepper 0.50ts 9733 Butter and sugar 0.00 9733 - to line molds 0.00 The Japanese Furo or wooden tub brings a touch of the Orient to enhance the moonlit spell as you play the perfect hostess in your terry kimono. Serve any or all of the following enchanted nibblers. Menu - Wonton, Rangoon Petite Chicken Wings, Lomi Lomi Cherries, Banana, Kumquat & Pineapple Kabobs, Sparkling Cider, Kiwi Cocktails Serving Suggestions Try teal blue linen on your "Lazy Susan" to hold Japanese rice bowls brimming with the Oriental favroites. Your guests in the Furo may sip sparkling cider in silver goblets while the deck-side group enjoy Kiwi cocktails in frosted champagne glasses. In cold weather, offer cups of Japanese tea with sprig of mint. Teal Blue napkins are ideal to wipe sticky fingers. Wonton Rangoon Mix the cream cheese with the shrimp/crab. Place a teaspoon or less of the mix in each wonton skin. Roll each skin into a long roll. Freeze ahead or use immediately. When ready to serve, cook the rolls quickly in about 1/2" of fat until browned on both sides or brown in 400~ oven. Try cooking both ways for a variety of tastes. Pettie Chicken Wings Marinade: equal parts soy sauce & whiskey garlic powder & brown sugar to taste To prepare chicken wings, cut off the wing tips at the joint and discard. Disjoint the next two bones and with sharp knife, divide the section that has two bones, thus making three 'drumsticks' from each wing. Marinate in the sauce at least 1/2 hour, overnight if possible. When ready to cook, bake at 400~ for approximately 20 minutes or deep fry. Lomi Lomi Cherries 1 pint cherry tomatoes 3 oz smoked salmon OR 1 can shrimp pieces 1 minced onion 1 minced green pepper Cut the tops from the cherry tomatoes ands scoop out the seed and pulp with a demitasse spoon. Combine the salmon/shrimp, onion and green pepper. Refill the tomatoes and chill at least 1 hour before serving. For a change of pace, fill each tomato with a smoked oyster. Banana, Kumquat & Pineapple Kabobs 9 firm bananas, cut into 4 chunks each (36 pieces total) 36 preserved kumquats, drained 1 fresh pineapple, cut into 36 chunks Sauce: 9 Tb honey 9 Tb melted butter 3 tsp ground ginger Alternate fruits on 12 bamboo skewers and broil on a hibachi about 4 inches from the coals. Brush with sauce. Turn and baste until golden brown on both sides. Sparkling Cider (non-alcoholic beverage) Chill bottles of sparkling cider. Fill iced silver champagne glasses. Kiwi Cocktails (alcoholic beverage) 1 kiwi fruit, peeled 8 oz light rum 4 Tb sugar syrup 2 Tb lemon juice Puree kiwi in blender. Add rum, sugar syrup & lemon juice. Blend, then sake with cracked ice and strain into prechilled glasses or serve over ice. hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid. In a small heat-proof bowl, combine the sugar, salt, soy sauce, ginger and scallions. Step one: Fry bacon until done. Remove from pan, reserve drippings, and drain on paper towels. Over medium flame saute` onion and mushrooms in bacon drippings until tender. Remove and combine with remaining ingredients, tossing lightly. Stuff hens and close openings with wooden toothpicks. Step two: Preheat oven to 400^. Melt butter in small pan, add remaining ingredients, mix well. Place hens, breast-side down, in roasting pan. Brush with basting sauce. Roast 1 hour; baste occasionally. Remove hens to warm serving platter, cover loosely, keep warm. Step three: Pour off all but 2/3 cup drippings from roasting pan. Place pan on stove top, over medium flame; whisk in flour until smooth. Cook 2 minutes. Add remaining ingredients and bring to a boil; reduce flame and simmer until thickened. Pour sauce into serving boat and pass. 1.00tb 2234 Chopped basil 1.00tb Can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. lices ginger root/minced 1.00 ts Sesame oil 2.00 tb Thin soy sauce 2.00 Cloves garlic, minced 0.50 *Note: If Fun See bean threads are not available, vermicelli may be used instead. ** Chicken should be thinly sliced. Soak bean threads in cold water 20 minutes. Drain and set aside. There should be 2 cups. Combine 1/2 teaspoon oil, cornstarch and both soy sauces. Add chicken and let stand 20 minutes. Heat wok or skillet and add 3 tablespoons oil, coating bottom of pan. Rub surface of pan with garlic clove, then discard garlic. Add marinated chicken and marinade and stir-fry over high heat 3 minutes. Add mushrooms and stir 1 minute. Add cabbage and stir-fry 2 minutes, then bamboo shoots and bean sprouts, stir-frying 1 minute after each addition. Add 2 cups water, cover and bring to boil. Remove cover, add noodles and stir well to combine. Cover and cook 1 minute. Remove cover, add peas and stir-fry 1 minute. Quickly stir in sugar, if desired, and remove from heat. Serve at once. ot used with sausage. Steaming: Mix sliced mushrooms & water chestnut Set oven rack in lower third of oven. Preheat 450 degrees. In large roasting pan, toss tomatoes with 2 t olive oil and generous grinding of pepper. Slice top 1/2 in off garlic head & discard. Pull off loose papery skin. Wrap aluminum foil and add to roasting pan. Roast 20 minutes without stirring or until tomatoes wrinkled and begin to brown. Scatter asparagus & shrimp over tomatoes & roast 10 minutes or until shrimp curled & firm and asparagus tender. Remove garlic, unwrap and cool for 5 minutes. Cover roasting pan to keep warm. Meanwhile, cook pasta till tender but firm about 8 minutes. While pasta cooking, separate garlic cloves and squeeze out soft pulp. Mash to paste with flat side of knife. Drain pasta & return to pot. Add 2 T olive oil, garlic, lemon juice, oregano, thyme, salt and pepper & toss to evenly coat pasta. Transfer pasta to roasting pan and toss gently to combine making sure to scrape bits that adhered to bottom. Serve immediately. 528 cal. 8 gm fat, 222 mg chol, 276 mg sodium Atlanta Journal & Constitution food section 4/29/9 3. Rodney Grantham 0lb 1208 Toast slices or cooked rice 0.00 1209 Boneless pork butt, cut in 0.50lb 1209 1 1/2" cubes 0.00 Combine and pour over ice in tall glass. Garnish with orange slice. Serve with tall straws. Screaming Fuzzy Navel - Add a shot of vodka to above mix. 1209 10 oz. jar) 1.00 1209 Green onions 4.00 1209 Warm water 1.50c Finely shred cabbage, discarding stalk. Heat 2 tablespoons of sesame oil in a skillet. Add cabbage, onion, thinly sliced bell pepper, bean sprouts and chili and fry over fairly high heat 3-4 minutes, stirring constantly. Remove from heat, spoon mixture into a serving dish; cool. To make sauce, heat remaining sesame oil in saucepan. Add garlic, shallots and cumin and fry gently 5 minutes. Add peanut butter and cook gently 2 minutes. Stir in lemon juice, hot-pepper sauce and water and heat through gently to form a fairly thick sauce. Garnish sauce with bell pepper strips, if desired, and serve with cooled vegetables. dium soy sauce 0.50 ts Granulated sugar 0.25 ts Minced pared ginger root 0.12 ts Minced fresh garlic 10.00 oz Boneless beef sirloin steak 0.50 ts Cornstarch dissolved in 1 0.00 tsp water Instructions: In glass or stainless-steel bowl combine broth, sherry, soy sauce, sugar, g Cook potatoes with the skins on. Blanch vegetables until tender- crisp. Chill all cooked vegetables; arrange attractively. Serve with saus ka Calories per serving: 150 Number of Servings: 4 Fat grams per serving: 5 Approx. Cook Time: 0:10 Cholesterol per serving: Marks: all saucepan and cook over high heat until mixture comes to a boil; stir in dissolved cornstarch. Reduce heat to medium and cook, stirring frequently, until mixture is clear and thicke Steam or parboil the carrots & potato slices for 5 minutes. Then cook the cabbage, bean sprouts & cucumber for 1-2 minutes. Drain the vegetables and leave them to cool. If using tofu, heat 1 Tbsp oil in wok or pan & cook it for 3-5 minutes, turning from time to time until it is golden all over. Now arrange the steamed vegetables in layers on fat platter, potatoes, then bean sprouts, carrots & cucumber. Put the tomatoes and tofu on top. For the sauce, heat the oil in a wok or large pan. Stir fry the garlic, onion, and chili for 2-3 minutes. Add the peanut butter, lemon juice or vinegar and coconut milk and simmer for 2-3 minutes. The sauce should be thick but pourable so add more lemon juice/coconut milk if necessary. To serve, pour the hot sauce over the vegetables and garnish with scallion, onion slices. "The New Internationalist Food Book" our into hot sterilized jars, add optional sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may be refrigerated up to 6 Bone and skin the chicken breast and thighs, you should have about 1lb of meat. Cut the meat into large, bite sized pieces, and set aside. In a medium, heavy bottomed saucepan, warm the coconut cream over a medium heat until it boils gently. Adjust the heat to maintain a gentle boil and cook for 6 to 8 minutes, stirring occasionally. The coconut cream will become fragrant as it thickens. When you see tiny pools of oil glistening on the surface add the curry paste and stir to dissolve it into the coconut cream. Continue cooking for 1 to 2 minutes, until the curry paste has a pleasing aroma. Add the chicken pieces and stir fry for 1-2 minutes to coat them evenly with the paste. Cook for about 2 minutes. Increase the heat and add the coconut milk, eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and adjust the seasoning with a little more fish sauce, sugar, or curry paste. When the chicken is done, and the eggplant is just tender, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in advance: Prepare it up to the point where you add the coriander, except *DO NOT* add the eggplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover n /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash lemon grass and trim root ends and tough layers. Slice bottom 6 inches thinly. Chop 1 T. of this. Puree chopped lemon grass, 1 T. of sliced ginger, garlic, peppercorns, coriander roots and shallots. Bring 1 cup of coconut milk to boil and add lemon grass mixture. While stirring, reduce heat to medium and add chicken, remaining coconut milk, ginger slices and lemon grass. Bring to boil, reduce heat, and simmer uncovered until chicken is tender. Season with chilies, fish sauce and lime juice. Decorate servings with lime leaves and coriander sprigs. Makes 6 servings. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get thin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as before. For coconut cream, refrigerate first pressing and cream will rise to top. Refrigerate or freeze. Two cups coconut makes 3 cups thick milk, of which 6 tablespoons is cream. .00 mea 15390 Ham With Green String Beans (speck Und Beans) Penn Dutch 24282 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15391 Ham With Parsnips Pork 1941 24284 4 stalks fresh lemon grass, bruised, cut into 2-inch lengths 6 fresh Serrano chiles, sliced into rounds 1 large whole chicken breast, cut into 1/2-inch pieces (with or without bones, see note) 4 tablespoons fish sauce (nam pla) 5 fresh Kaffir lime leaves (makrut), if available 2 fresh limes, juice 2 tablespoons chopped coriander leaves Combine coconut milk, chicken stock, galangal, lemon grass and 4 of the chiles in a saucepan; bring to a boil. Reduce heat and simmer for 20 minutes. Strain stock; discard galangal and lemon grass. Return stock to a boil, add chicken and simmer until tender, about 2 minutes. Add fish sauce, citrus leaves and remaining chiles. Stir in the lime juice. Garnish with coriander. NOTE: I like to use boned chicken breast if I'm cooking for guests. For the best flavor, however, use a whole small chicken chopped into small pieces with the bones; increase the cooking time until chicken is tender. -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 me * Either use canned coconut milk or use 2-1/4 pounds of grated coconut (fresh) with 7 cups of hot water to make the required amount of coconut milk. Debone the chicken, and cut up the meat into bite size pieces. Cut up the bones into chunks. Simmer the chicken bone in coconut milk over low to medium heat for approximately 1/2 hour. Remove the bones and add the cut up chicken meat and sliced galanga. Place the lid back on the pot and continue to simmer over low heat for another 20 minutes. Remove from heat and season to tastes with fish sauce, lime juice, and sugar. Serve with chopped cilantro and crushed hot peppers sprinkled on top. Penn Dutch Beef 24294 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15398 Handstuffed Peppers Pork Combine oats, brown sugar, flour and margarine, press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 15 minutes. Cool Soften gelatin in water; stir over low heat until dissolved. Combine Cream Cheese and granulated sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin and brandy to cream cheese mixture mixing until well blended. Chill until slightly thickened; fold in apricots and whipped cream. Pour into crust; chill until firm. Heat combined preserves and brandy over low heat; cool. Spoon over cheese- cake. VARIATION: Substitute Neufchatel cheese for Cream Cheese Stalks green onion, chopped 4.00 Slices, ginger root,slivered 1.00 Garlic clove, chopped 1.00 tb Wine 1.00 tb Soy sauce 0.75 ts Sugar 0.75 ts Sesame oil 1.00 tb Hot bean paste or chili sauc 0.33 ts Szechwan pepper (optional) 2.00 tb Place nuts, sunflower seeds, onions, Spike seasoning, and water in food processor, and process 25 to 30 seconds. Pour mixture into medium-sized bowl. Stir in next 5 ingredients, and chill 1 to 2 hours. Serve in bell pepper cups on bed of lettuce surrounded by cucumber & zucchini slices, celery, carrot & jicama sticks. Add remainder of ingredients except blanched broccoli flowerets and cornstarch, and stir for a further 1-2 minutes. Mix well. In a heavy-bottomed, 3-quart saucepan, bring the milk gradually to a boil; do not allow it to scorch. Meanwhile, sift the semolina, cornstarch, 1 cup of the sugar, and salt together and gradually add to the boiling milk, stirring constantly with a wooden spoon. Cook slowly over medium heat until the mixture thickens and comes to a full boil, then remove from the heat. Beat the eggs on high speed of an electric mixer. Gradually add 1/2 cup sugar and continue beating until very thick and fluffy, about 10 minutes, then add the vanilla. Stirring constantly, add eggs to the hot pudding. Partially cover the pan and allow to cool. Butter a 9 x 12 x 3-inch baking pan and cover the bottom with 7 sheets of the filo, brushing butter generously between each and making sure that a few sheets come up the pan sides. Pour the custard into the pan over the filo. Cover with the 5 remaining sheets, brushing butter between each and on the surface. With the tip of a very sharp knife, score the top filo sheets into square or diamond shapes, being careful not to score as deeply as the custard. Bake on the center rack of a moderate (350 F) oven for 40 to 45 minutes, until crisp and golden chestnut in color and the custard is firm. Meanwhile, boil the remaining 1-1/2 cups sugar with the water and lemon or orange peel for 5 minutes. Add the brandy or Cognac, if desired, and set aside. Remove the galaktoboureko from the oven and set on a cake rack. Spoon the hot syrup over the entire galaktoboureko, particularly the edges. Cool thoroughly before cutting and serving. Store in the refrigerator. Beef bouillon granules 2.00ts 7008 Italian seasoning 1.00ts 7008 (28 ounces) whole tomatoes, 1.00cn 7008 Undrained Mix butter, sugar, vanilla and food coloring (if desired). Work in flour and salt until dough holds together. Mold dough around date, nut pieces or chocolate pieces. Place cookies about 1-inch apart on ungreased baking sheet. Bake in preheated oven at 350F for 12 to 15 minutes. Do not brown. Cool and use Galaxy Icing to complete. Galaxy Cookie Icing: Mix until smooth and use to top Galaxy Cookies. Food coloring may be used if desired. 7008 Undrained Grind peanuts. Heat oil in a frying pan, add pork, garlic and onions. Cook until pink color disappears. Drain off most of the fat. Add sugar and pepper, cook 1-2 minutes. Add peanuts, mix in well, then remove from heat. Cool to room temperature. Prepare platter, lining with lettuce leaves. Peel and segment the citrus fruit if used, cutting each segment down to the back and fanning open to form a circle. If using pineapple, cut off top leaves and outer skin, as thinly as possible, from top down. Look at the "eye" pattern, as it forms a spiral down the pineapple. Cut the spirals with a sharp knife held at about a 45 degree angle. Cut off bottom. Cut pineapple into about 5 or 6 wedges and then cut each of those into 1/4 inch slices. Arrange fruit on platter. Mound meat mixture onto fruit, and decorate with other garnishes. Serve at room temperature, or chilled. (servings: 8-10) 0.00 gingeroot 0.25 c Diced green chilies 2.00 tb Chopped Servings: 4 Notes: "Everyone loves this recipe of mine so much that I decided to give it my own name. I hope you will love it too. " DIRECTIONS: Cook the shrimp, and allow to cool. Meanwhile, mix the next 4 ingredients together in a bowl. Whip the cream until it is stiff and fold into the mixture in the bowl. Add the next 4 ingredients and mix gently. Place some shredded lettuce in the bottom of large cocktail glasses and stand the shrimp up around the sides. Spoon the sauce into the middle and serve with lemon wedges. and stir-fry about 3 minutes (use a wooden spoon or wooden fork). Add chilies and peanuts; stir-fry 2 minutes. Combine all remaining ingredients except green onion with remaining 2 tsp. cornstarch and add to wok or pan. Stir-fry and heat until sauce is thick and smooth and mixture is well blended. "Don't pass over these crackers because they sound unusual. You will be surprised at how delicious they are. Like garbanzo beans themselves, these innovative crackers are a healthful, tasty addition to a fresh green salad. 325~F. 20 to 25 minutes Preheat oven to 325~F. Combine the flours, salt, and sugar in the food processor or in a large bowl. Cut in the shortening until the mixture is the consistency of coarse meal. Blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, no more than 1/8 inch thick. Using a rolling pin, spatula, or your hands, lift the rolled dough onto a large, ungreased baking sheet. With a sharp knife, score into 2-inch squares without cutting all the way through the dough. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 minutes. Glaze with the oil and lightly salt the tops. Bake for 5 to 10 minutes more, or until golden brown. Cool on a wire rack. Break into individual crackers when cool. Yield: 60-6 5. VARIATIONS: Any bean flour can be used. Purchase it at specialty or health food stores. Lima bean and black-eyed pea flours work well. *substitute: 1 cn (16 ounces) garbanzo beans, Drained Heat water and beans to boiling. Boil uncovered 2 minutes; reduce heat. Cover and simmer 1 to 1-1/4 hours or until beans are tender (do not boil or beans will burst); drain. Heat oil in 10-inch skillet over medium heat. Cook mushrooms, onions, carrot and garlic in oil about 4 minutes. Stir in beans and remaining ingredients. Cook about 5 minutes or until mixture is hot. 4 SERVINGS (ABOUT 2/3 CUP EACH); 160 CALORIES PER SERVING. Soak garbanzos in water overnight. Drain, then place in pressure cooker with water; cook 1 hour. In large skillet, heat oil over medium heat. Add garlic, onions, carrots, celery and peppers. Saute 7 minutes. Season with tamari, salt and basil. Drain beans and mash well. Combine with sauteed vegetables, tahini, paprika, oregano and cumin. Lightly oil a baking sheet. Form mixture into patties, set on sheet and bake at 350 degrees for 8 to 10 minutes, flipping halfway through. Makes 4 burgers. ents: 1.00 lb Boneless chicken breasts 0.00 -skinned 4.00 t Cornstarch, divided 1.00 Egg white 2.00 T Vegetable oil 0.75 c Thinly sliced drained canned 0.00 -bamboo shoots 0.25 c Diced green chiles 0.12 c Shelled roasted peanuts 1.00 Clove garlic, minced fine 1.00 t Sugar 2.00 T Light soy sauce In a 2-quart saucepan, melt butter over medium heat. Saute onion until golden. Add water, garbanzos or chickpeas, bouillon cubes, salt, garlic salt, mint leaves and pepper. Bring to a boil. Stir in macaroni. Reduce heat. Cover and simmer 20 minutes. Serve topped with Parmesan cheese and garnished with minced parsley. Sprinkle 2 t cornstarch over chicken and mix well to coat. Add egg white and mix again. Place water, onion and garlic in a large pot. Cook, stirring occasionally, until onion is softened slightly, about 5 minutes. Add tomatoes (including tomato liquid) and seasonings. Cook for 5 more minutes. Add garbanzo beans, squash and tomato juice. Cover and cook for 30 minutes, until squash is tender. Stir in spinach and cook until softened, about 2 to 3 minutes. Serves 4. Author's Note: Serve this hearty dish over brown rice or mashed potatoes, or accompany it with thick slices of whole-wheat bread. cornstarch and add to wok. Stir fry and heat until sauce is thick and smooth and mixture is well-blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges In 10-oz. skillet over medium heat, in hot oil, cook mushrooms, onion and garlic about 5 minutes until tender, stirring occasionally. Stir in zucchini, broccoli and basil. Cover: cook 5 minutes or until vegetables are tender-crisp, stirring occasionally. Remove from heat. In large bowl, toss together vegetable mixture, cooked macaroni, olives, soup and vinegar. Cover; refrigerate until serving time, at least 4 hours. Just before serving, add the Muenster cheese and toss lightly. G)@t= Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs, radishes, cucumber and green bell pepper. Cover and refrigerate at least 4 Before serving, garnish with tomato wedges. 10 SERVINGS (ABOUT 3/4 CUP EACH); 360 CALORIES PER SERVING. Beat cream cheese until fluffy. Blend in chili sauce, minced onion, chili powder, salt and pepper. Cover; Chill. Serve with chilled fresh vegetables, tortilla or potato chips. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook rice in water with margarine or butter according to package instructions, for 20 minutes. Transfer rice and remaining liquid to shallow pan, cover and chill. Fold in remaining ingredients. Chill before serving. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. ge skillet heat corn oil over medium-high heat, add chicken 1/3 at a time. Stir fry 3 minutes or until browned. Return all chicken to wok. Add orange peel, garlic and ginger. Stir fry 1 minute. Stir together remaining ingredients. Peel and devein shrimp. Sprinkle with lemon juice and set aside. Melt butter in large skillet. Saute garlic, green onion tops and tomato wedges. Add shrimp and season with oregano, salt and pepper to taste. Turn shrimp frequently and saute until pink. Add feta cheese and cream sherry. Bring to boil and cook 3 to 4 minutes. Remove shrimp carefully to casserole. Spoon cheese-sherry mixture over shrimp. 2.00c f 153 Blend the chickpeas till well pureed. Squeeze the garlic cloves from their skins & add to the chickpeas. Put in the oil, lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices. Gail Duff, "A Book of Herbs & Spices" a 15371 -whole wheat is best) 0.00 b Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic and toss popcorn with Parmesan, minced garlic, cayenne and salt. Potatoes, peeled, grated, 3.00lg a Place in cup 1/2 cup chicken stock 2 T cornstarch, 2 T soy sauce 1/2 t sugar. Directions: Saute the celery cabbage until soft and add the garlic and onions. add the thawed peas, water chestnuts and shrimp. Cook on med. heat til shrimp are pink. Add the cup of liquid ingredients and stir until thickened and serve over cooked rice. Have additional soy for added taste. Good luck with all your recipes & have a great spring, Geri 0.00 Wrap garlic & bay leaf in a cheesecloth. Place with all other ingredients in a soup pot. Cover & bring to a boil. Loweer heat & simmer for 25 minutes. Remove from heat & let cool slightly. Remove garlic & bay leaf. Puree the broth & vegetables in a blender. Season to taste &f desired & serve. Source Unknown 2.00tb h 15372 Vegetable oil 3.00tb Beat all ingredients. 8 SERVINGS; 105 CALORIES PER TEASPOON Glazed Oriental Wings Serves :1 KeyWords :Chinese Chicken Wings /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For sauce, in a saucepan melt margarine or butter. Stir in garlic, parsley, and red pepper; cook about 1 minute. Stir in wine; heat through. Set aside. Thread shrimp onto 4 long or 8 short metal skewers. Grill, uncovered, over medium-hot coals for 10-12 minutes or till pink, turning and brushing frequently with sauce. 4 main-dish servings, or 15-18 appetizer servings. Seeds (opt) Instructions: Lay wings in a single layer and brush with oil and bake 1 hour in a preheated 375o Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans glazed. Sprinkle with sesame oil and seeds. Notes ********** Drop garlic cloves into boiling water for about 5 minutes until tender. Peel and chop garlic and soak in Maple syrup for 20 minutes. Meanwhile,[back at the ranch :)] cream butter, sugars, eggs and vanilla together until light and fluffy. Combine flour, baking soda, and salt. Add to cream mixture. Then stir in chocolate chips and nuts. Drain garlic and add to cookie batter. Blend well. Drop cookie batter by tablespoons onto ungreased cookie sheet about 2 inches apart. Bake at 375 degrees for 8 to 10 minutes, until lightly browned. Remove from oven and cool on racks. Heat the spaghetti sauce. Place a large spoonful of sauce on a plate. Place a meatloaf mouse on top of the spaghetti sauce to serve. Stolen from someone on Prodigy. From: Linda Fields Date: 03-05-95 In - Cooking Notes ********** RECIPE ENDS ******** orizontally wit Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. 4 SERVINGS; 585 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** * Use either fresh, white goat cheese (Motrachet or Boucheron (scrape off coating of wood ash or buy without. ) preferably), or use Cream Cheese. ** Use the puree from 2 heads of Roasted Garlic. Rub the cottage cheese through a sieve into a mixing bowl. With a wooden spoon, or electric mixer, beat the goat cheese and the garlic puree into the cottage cheese. Beat in the yogurt. Line 8 coure a la creme molds with damp cheesecloth, allowing an overhang. Spoon mixture into molds, wrap an place on rack over a deep plate. Refrigerate overnight to drain. Unwrap and unmold onto 8 small plates. Discard Cheesecloth. Serve with thin brown bread, toast, or bagels and slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. Rub a small heavy skillet with the cut side of the garlic and in it cook the garlic in the butter over moderately low heat, stirring, for 5 minutes, or until it is golden. Discard the garlic, add the bread cubes and the thyme, and cook the croutons, tossing them, until they are toasted lightly. Sprinkle the croutons with salt to taste and transfer them to paper towels to drain. Makes about a cup. dium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Steam beans for 5 to 7 minutes or until tender crisp. Rinse briefly under cold water to preserve color, but do not chill. Cover and keep warm. In a large bowl, combine garlic and remaining ingredients. Add warm green beans and toss until well coated. If desired, you can reheat in microwave before serving. If you don't want such a strong flavor of garlic, simmer the unpeeled cloves of garlic in a cup of water for 5 minutes before peeling and mincing. I don't think the original recipe is too strong though. 00 --------- MARINADE --------- Instructions: CUT THE CHICKEN into strips 2-inches-by-1/2-inch and put in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well for even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperat Mince garlic very finely Divide between the fish and rub in well. Roll mackerel in beaten egg and then in flour. Fry in butter for 4-5 minutes each side. Sprinkle with lemon juice and serve. for 8 minutes. Remove them and drain on paper towels. Serve at once. Notes ********** RECIPE ENDS ******** egrees F. Seperate the garlic cloves and drop into saucepan of boiling water. Boil 2 minutes. Drain and peel. In same saucepan,combine the garlic cloves and the milk. simmer very gently for 20 minutes,stirring frequently so that the milk does not scorch When garlic is very soft,pour the milk and garlic into a blender or food processor and process to a smooth puree. (can be made ahead. Reheat before adding to the potatoes. ) Boil the potatoes until tender and drain immediately. Put the potatoes through a ricer,letting them ffall back into the saucepan. Place the saucepan over low heat;then with a wooden spoon,beat in the garlic milk,then the butter,salt,pepper. Serve very hot. Makes 4 servings 04016 0000004016 0000004016 0000004016 0000004016 0000004016 0000004016 0000004017 0000004017 0000004017 0000004017 0000004017 0000004017 0000004017 0000004017 0000004017 0000003984 Mix the garlic, chopped green onion tops and bottoms, and the oil thoroughly. Add the mayonnaise and blend the mixture well, until the oil is absorbed into the mayonnaise. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Asparagus, Red Bell Pepper, Broccoli, Potato Skins, Roast Beef, Turkey 0000004019 0000004019 0000004019 0000004019 0000004019 0000004019 0000004019 0000004019 0000004019 0000004019 Preheat oven to 325 *large heads of (about 50 cloves) **or as needed As the coating hardens and bakes on the chicken, the flavors and juices are all sealed in. Best chicken you ever ate. Put peeled garlic cloves in blender with 1/2 cup of olive oil and Cajun spices. Blend until creamy consistency, add more oil if needed. Place the oil and garlic mixture in a large bowl. Add flour slowly, mixing until a very heavy, thick, smooth mud like consistency is achieved. With string, tie the chicken wings and the legs tight against sides of carcass. Using a spatula, completely coat chicken with Garlic Mud, as evenly as possible, using it all. Fill in all crevices between wings and legs. Place on a rack, breast side up, in a pan and put in preheated oven. Roast whole chicken about 1 1/2 to 2 1/2 hours or until coating is browned well. If using cutup chicken, coat each piece very well, place on a rack and roast for a shorter time, until chicken coating is brown. Serve chicken with the crisp pieces of Garlic coating . I would suggest using a vertical roaster. It is a wire stand that the chicken slips down on and is vertical. Set your bottom rack as low as possible to accommodate in oven. Even a lower heat setting with a longer roast time is even better. They used mud to encase it. Then put into a hot bed of coals to cook. s Cinnamon,ground 0.50 ts Orange peel,grated Instructions: 1. Sprinkle pork chop Combine olives, garlic, lemon slices, peppercorns, bay leaves, sprigs of thyme and sherry in jar. Add oil to cover. Marinate at least 24 hours or overnight to blend flavors. Makes 2 cups otating dish a half turn after 10 minutes. 2. Meanwhile, in small bowl, combine cranberry sauce, raisins, brown sugar, vinegar, orange juice, cinnamon, orange peel, and 1/2 teaspoon salt. Melt the marg in a large skillet and add the basil, lemon juice, garlic powder and seasoned salt, blending well. Add the fettuccine, broccoli, walnuts, blending well and tossing to coat the fettuccine. PRESENTATION: Serve with a fresh spinach salad. Source Unknown ent. Cook at medium-low 6-8 minutes until meat loses its pink color and is tender. Notes ********** RECIPE ENDS Peel and crush the garlic, the entire head. Remove the crusts from the white bread, and place the crustless bread in a mixing bowl. Add the garlic along with the olive oil and vinegar. Let this soften for 1 hour. Beat with an electric mixer until all is smooth. Don't do this with a food processor as it will be too smooth. Add lemon juice, slowly add water while the mixer is running so you will have a thick and fluffy sauce. cken strips until browned. Be sure wok is hot. Remove from wok and Heat a wok or medium skillet over medium-high heat. Add the oil and swirl to coat the surface. When the oil is very hot but not smoking, add the shrimp and stir-fry until they begin to color on all sides, about 1 minute. Add the pesto and stir-fry until it coats the shrimp and begins to cook, about 1 minute. Add the fish sauce and toss the shrimp for another 15 seconds to mix it in. Transfer the shrimp and sauce to a serving platter. Sprinkle with cilantro leaves and serve. e taking their tim The garnish of tomato and cucumber slices adds freshness to this rich spicy dish, which should be served with plenty of fresh vegetables. Thoroughly mix together all the marinade ingredients. Combine the shrimp with the marinade and set aside to marinate for 10 minutes. Heat a medium skillet, add the oil and saute the marinated shrimp for 4 minutes. Remove to a serving plate and garnish with the tomato and cucumber. tty crystal bowl, can be used. ) Refrigerate. Serve. I have used this recipe Shell and devein shrimp. Mix together remaining ingredients. Toss with shrimp and refrigerate 30 minutes to an hour, tossing occasionally. Remove shrimp, reserving marinade. Skewer shrimp by by bending each almost in half, so the large end almost touches the smaller end, then insert skewer just above the tail so it passes through the body twice. Grill 4-6 inches from coals for 6-8 minutes, or until cooked through, turning frequently and brushing two or three times with reserved marinade. Bring water to a boil. Add vegetables, garlic & spices. Cook over medium heat for 20 to 30 minutes. Puree & serve. "Vegetarian Times Cookbook" ry Chinese Spicy/hot Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut meat against the grain into 1/2 inch strips (this is easier to do if meat is partially frozen). Make a marinade for the meat by combining soy sauce, bouillon ginger, mashed garlic and sherry. Marinate steak for 2-12 hours in the refrigerator. Dry meat on paper towels. In a wok, heat peanut oil and saute chopped garlic until it turns golden brown. Remove, leaving at least 2 tablespoon oil in wok. Add meat to oil and saute until brown (add just a dash of sherry/sesame oil to meat while it's browning). Add reserved marinade and 1 cup boiling water. Simmer 45 minutes or less time, if desired. When meat is tender, remove and keep in warm oven. Pour marinade in separate pan and add cornstarch. Add remaining 1/2 cup boiling water, if needed. Simmer until thick. Stir-fry green pepper and water chestnuts in liquid remaining in wok. Add meat and marinade gravy. Add dash sesame oil to taste. Serve over boiled rice. will make them sting. ) Then prepare all the vegetables. Store in cool, dry place for ten days. Shake vinegar and garlic cloves in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. Place one garlic clove in jar to identify, if desired. 2 CUPS VINEGAR; 2 CALORIES PER TABLESPOON. or large skillet. When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute or until the chicken is slightly firm. Remove the cooked chicken and drain it. In a large bowl, mix the flour, garlic, carom seeds, salt, 1 tb oil & water until a dough is formed. Kead for 7 to 10 minutes. Cover & set aside for 20 minutes. Divide dough into 8 equal portions & roll each into a smooth ball into a flatcake. Dust occasionally to prevent sticking. Heat an iron griddle, brush with 1 ts oil & fry each side for 2 to 3 minutes, brushing on more oil when turning the bread. Remove & keep warm. Repeat till all the bread has been cooked. Julie Sahni, "Feast of India" Return the chicken shreds and give the mixture a few quick stirs to finish cooking the chicken. Turn onto a serving platter and serve at once. Notes ********** RECIPE ENDS ******** 7000 Cl Garlic, crushed 2.00 7000 Onion, chopped-about 1/4 cup 1.00sm Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. hopped fresh or 1.00tb 7000 Dried mint leaves 1.00ts 7000 Sugar 1.00ts 7000 Cucumber, seeded and 1.00s Garlic-and-Beer-marinated Shrimp Kabobs. Peel shrimp. Make a shallow cut lengthwise down back of each shrimp and wash out vein. Mix remaining ingredients in shallow glass or plastic container. Stir in shrimp. Cover and refrigerate at least 1 hour. Set oven control to broil. Remove shrimp; reserve beer marinade. Thread shrimp about 1 inch apart on 15-inch metal skewers. Place on rack in broiler pan. Broil kabobs about 4 inches from heat about 5 minutes, turning and brushing with marinade once, until shrimp are pink. Serve with melted margarine or butter and lemon wedges if desired. 4 SERVINGS; 120 CALORIES PER SERVING. 1.00 ts Garlic powder 0.50 ts Salt 0.25 ts Red pepper flakes, crushed 12.00 Chicken wings, tips removed 0.00 -(2 pounds) Instructions: Preheat oven to 375 F. Combine oil and chili powder on a large jelly-roll pan. Set in p "The ever-popular garlic imbues these crackers with an unmistakable personality. They stand alone and also go well with cold, crisp cucumber slices. 325~F. 30 to 35 minutes Preheat the oven to 325~F. Stir together the poppy seeds, flour, sugar, salt, and pepper in the food processor or in a large bowl. Add the garlic and mix well. Cut the shortening into the flour mixture until it resembles coarse meal. Blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/8 inch thick. With a cookie cutter, cut into 2-inch circles and place on an ungreased baking sheet. Prick each circle 2 or 3 times with the tines of a fork. Brush the tops with the beaten egg, if desired. Bake for 30 to 35 minutes, turning over once after about 15 minutes. Remove when the crackers are lightly browned and crisp. Yield: 50-5 5. VARIATION: In place of the garlic, use 1/3 cup finely minced fresh onion. -1 -1.00 -1.00 -1.00 0app 2173FGado-Gado (mixed Vegetables In Peanut Sauce) Indonesian /vegetarian 6420 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 9682FGado-Gado (vegetable Salad With Peanut Sauce) Malaysian 6421 Preheat oven to 450 degrees. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 tb of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bread crumbs, parmesan cheese, and remaining tablespoon of butter. Stir unitl the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly gournd pepper to taste. Stuff each mushroom cap with the mixture, moiunding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: Scald milk. Make puree from roasted garlic. Melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat som of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the regrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. thin with milk before using if necessary. Serves :1 KeyWords :Oriental /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chop together the lemon rind, garlic and parsley. Heat the butter in heavy 2-qt pot. Cook the garlic mixture very gently for 10 minutes. Stir in the rice. Stir over medium heat for 2 minutes. Combine the stock and wine in a saucepan. Heat until ti begins to bubble at teh sides. Stir into rice; add salt and freshly ground pepper. Cover tightly and simmer over very low heat for 20 minutes or until liquid is absorbed and rice it tender. Fluff with a fork. Drape a towel over the pot and cover the towel until it is time to erve. Serve hot or at room temeperature. nstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken a Using garlic press, squeeze pulp and juice into softened cheese. Cream with a spoon until smooth. Gradually add the remaining ingredients, blending until smooth. For thinner dip, add more clam broth. Serve with crackers, chips or veggies. Serve over rice. (This recipe from my former sister-in-law, Sandee Hunt, who was a great cook. ) Puree the beans with the water in a food processor or blender to the consistency of a smooth, mashed-potatolike paste. (The beans can also be mashed with the water by hand) Add the tahini, lemon juice, garlic, salt and cumin. Continue mixing until light and fluffy. Put into a serving bowl and swirl in the olive oil. Sprinkle on paprika and garnish with lemon slices and chopped parsley. Serve at room temperature. Makes about 4 1/4 cups of dip. SUGGESTED DIPPERS: Pita Bread Triangles, Celery, Carrots, Fennel, Cheddar Cheese 5[>Sd#. AJMlk Preheat oven to 37 5. Disjoint chicken wings, removing tips. Rinse wings; pat dry. Place garlic, 1 cup oil and pepper sauce in food processor or blender container; cover and process until smooth. Pour garlic mixture into small bowl. Combine cheese, bread crumbs and black pepper in shallow dish. Dip wings into garlic mixture, then roll, one at a time, in crumb mixture until thoroughly coated. Brush shallow nonstick pan with remaining 1 T. oil; arrange wings in a single layer. Drizzle remaining garlic mixture over wings; sprinkle with remaining crumb mixture. Bake 45 to 60 minutes or until brown and crisp. Garnish as desired. z\w;[ MM183 Calories per serving: 224 Fat grams per serving: Approx. Cook Time: :30 Peel Potatoes and cut into quarters. Place in medium saucepan with garlic and salt; add enough cold water to cover. Bring to boil over high heat. Reduce heat to medium; simmer, covered 25 to 30 minutes or until potatoes are tender. Drain well; return saucepan to turned-off burner to dry potatoes. Mash roughly. With electric hand mixer or wooden spoon, beat in butter and enough milk to make a creamy consistency. Season with pepper to taste. Serve at once. from Gail ieces; 0.00 -meaty breast halves, thighs 0.00 -or drumstick 0.33 c Bread crumbs; fine dry 2.00 tb Parsley; snipped 0.75 ts Dried Italian Seasoning; 0.00 -crushed 0.50 ts Seasoned salt or salt; 0.12 ts Grd red pepper; 0.25 c All-purpose flour; 3.00 tb Skim milk; 0.00 Nonsti This simple and savory combination makes the crunchy snowpeas flavor really shine. In a wok or deep skillet heat oil, Add garlic, scallions and sweet peppers and saute~ until softened and fragrant, about one minute. Add the snowpeas and jicama and saute until cooked but still very tender-crisp, 2 or 3 minutes. Add soy sauce and toss together. Taste for seasoning, adding more soy sauce if desired. hallow bowl; set aside. Add chicken pieces, one at a time, to the ba Place water into the bottom part of a double boiler. Place on stove on high heat. Mix dry ingredients. Place into top of double boiler. Shave or grate baking chocolate. Add to double boiler. Pour in milk. Add oil or butter. Mix thoroughly. Place top of double boiler into bottom of double boiler. Heat mixture while stirring constantly until water in double boiler returns to a boil and mixture is sufficiently thickened. Cover and continue heating for 15 minutes, stirring occasionally. Take off heat and stir in vanilla extract. Pour into dish(es) or mold and chill thoroughly. *NOTE* Increase or decrease the amount of cornstarch depending on your own preference for the thickness. If a molded pudding is desired, increase cornstarch to about 3 1/2 tb. If you are making my recipe for Chocolate Cream Pie, increase cornstarch to about 4 1/2 tb. Gary Fackenthall Halve, pit, and chop nectarines and, in a heavy saucepan, combine them with sugar and 1/2 cup water. Bring to a boil, stirring, and cook it at a slow boil, stirring occasionally, for 15 minutes. In a food processor, puree the mixture and force it through a fine sieve into a large bowl, pressing hard on the solids. In a small saucepan, sprinkle gelatin over the lemon juice and schnapps, let it soften for 5 minutes, then heat mixture over low heat, stirring, until gelatin has dissolved. Stir gelatin into nectarine puree, blending the mixture well. Let it cool to room temperature. In a chilled bowl, beat the cream until it holds soft shapes, (not as stiff as soft peaks) and fold it into the nectarine mixture. Trim the Genoise and cut it into three layers, horizonally. Peach Syrup: In a small saucepan, combine the sugar and 1/4 cup water. Bring to a boil, stirring until sugar is dissolved, and stir in the schnapps. Let the syrup cool to room temperature. Assembly: Center one layer in the bottom of a 9-1/2-inch springform pan and brush with half the peach syrup. Pour half the mousse over the cake and top it with another layer of Genoise. Brush with the remaining peach syrup and pour the remaining mousse over the cake, rapping on the side of the pan to expel any air bubbles and smoothing the surface. Chill for 2 hours, or until it is set. Peach Glaze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bring mixture to a boil, stirring, and simmer it for 1 minute. Remove pan from heat, add gelatin mixture, stirring until gelatin is dissolved, and strain the mixture through a fine sieve into a bowl, pressing hard on the solids. Assembly: Pour all but about 2 Tbsp of Peach Glaze over top of the mousse cake, covering it completely, and chill the cake for 2 hours, or until glaze is set. While cake is chilling, in a food processor, grind the remaining Genoise layer into fine crumbs. Toast the crumbs in a jelly-roll pan in a preheated 350f oven for 5-8 minutes or until they are golden. Reserve. Cut half the nectarine into thin slices, and arrange them decoratively on top of the cake in a pinwheel pattern. Brush the remaining glaze over the nectarine slices and chill the cake, covered, for 1 hour, or until the newly applied glaze is set. Run a thin knife around the edge of the pan and remove the side of the pan. Working over a sheet of wax paper, coat sides of cake with the cake crumbs. Let cake stand at room temperature for 20 minutes before serving. a 1989 Gourmet Mag. favorite Apples, peeled and thickly 0.00 sliced 0.50 c Cream or sour cream Instructions: 1. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove from pan. 2. add remai Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN 3. Add coconut milk and return onion mixture to pan. cover and simmer about 35-45 minutes, till chicken is tender, add last 4 ingredients, simmer 10 minutes. Notes ****** Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN 00tb i 15325 Heavy cream 1.00c j 15325 Dijon-style mustard 3.00tb k Combine tomato juice, green pepper, onion, cucumber, chiles, Worcestershire, seasoning blend, garlic, olive oil, chives and hot pepper sauce. Season to taste with MSG, salt and white pepper. Chill thoroughly. Serve with lemon wedges. Note: For smooth gazpacho served with vegetable garnishes, blend tomato mixture in blender container until smooth. Serve with additional diced cucumber, green pepper and croutons on side. Makes 6 to 8 servings 0ts d Instead of blending the vegetables to make the traditional soup, stop at the chopping phase and serve as a salad. Combine first 6 ingredients in a 13 x 9 x 2-inch baking dish. Combine all ingredients for the Herb Dressing and mix or whisk until thoroughly blended. Pour dressing over the vegetables; toss gently Chill at least 2 hours. Arrange lettuce leaves on serving platter. Spoon salad over leaves and serve. Yield: 5 servings One Serving = 1/2 cup Calories: 57 Protein: 2 g Fat: 3 g Carbohydrate: 7 g Fiber: 2. 8 g Cholesterol: 0 mg Sodium: 34 mg Potassium: 335 mg Exchange: 1 Vegetable 1/2 Fat a 15327 Beef 0.00 b 15327 Grated onion 2.00tb c 15327 Grated ran green bell 2.00tb Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp. ) Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. 0.50 c Bamboo shoots (strips) 0.50 Lime; juiced 6.00 bn Coriander (fresh) Instructions: *NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce. ) Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain ont Wash and dry meat; cut a deep pocket in one side. Fill the pocket with the cubed bacon and the sliced and topped with mustard egg slices. Put the eggs together as good as you can. Sew up the pocket with cooking thread. Rub the meat with salt and a little more mustard. In the bottom of a big, heavy skillet, melt the butter and add the meat and the onion and carrot. Fry the meat shortly on all sides and then add a cup of water and let it all simmer for about 2 hours. If necessary, add more water. Stir in flour and a little water and stir into a gravy. Let it cook for 10 more min. Strain the gravy and serve the meat sliced on a platter with the onion and carrot. Serve with wide noodles or mashed potatoes and more carrots or peas. ************************** **** Per serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58 mg cholesterol, 304 mg sodium, 436 mg potassium. Notes ********** RECIPE ENDS ******** * Yo In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. shed 1.00 cn (16 ounces) whole 0.00 Tomatoes, 3/4 lb Boneless chicken breast 2 ts Dark soy sauce 2 ts Rice wine or dry Sherry 1 ts Finely chopped ginger root 1 ts Cornstarch 1 ts Sesame oil 1/3 c Peanut oil 2 Dried red chilies, cut in x -half lengthwise 1 tb Coarsely chopped fresh x -orange peel -OR- 2 ts Soaked and coarsely chopped x -dried citrus peel 1/2 ts Finely ground roasted Sichun x -peppercorns (optional) 2 ts Dark soy sauce 1/4 ts Salt 1 ts Sugar 1/2 ts Sesame oil Cut chicken into thin slices, 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine, ginger, cornstarch and 1 ts sesame oil. Mix well, let mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 ts. Reheat the pan over a high heat and add the dried chilies. Stir-fry them for 10 seconds, then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve immediately over white rice. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel. Notes ********** RECIPE ENDS For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favourite. Le Piment Rouge Windsor, 1170 Peel in Montreal. From The Gazette, 91/02/2 7. b 1 For the best results use skinned deboned legs of capon. Cut the chicken into pieces no larger than 1 inch square. Prepare marinade by combining egg white, cornstarch and 1 tablespoon soy sauce in a large bowl. Add chicken pieces and set aside for two hours. In a deep pot, heat the oil until it reaches 350 degrees. In a basket, or with a slotted spoon, lower several marinated chicken pieces into the fat. Fry about one or two minutes or until the chicken becomes crisp; test for doneness before completing the batch. Continue until all pieces have been fried. Set oil and cooked chicken pieces aside. In a wok, on high heat, reheat two tablespoons of the reserved oil. Add prepared ginger, scallions, garlic and chili peppers. Stir to prevent burning. Add the fried chicken and stir quickly. Add sugar, soy sauce, vinegar and cornstarch mixed with chicken stock. Remove from the heat and stir sesame oil into the sauce. Spoon the mixture on to a hot platter and serve immediately with steamed rice. Serves 4. Hazel Mah who owns Le Piment Rouge Windsor (translation: Red Pepper) and Le Piment Rouge Laurier graciously agreed to share the recipe for the popular dish. This dish dates back to the Chin Dynasty and is named for General Tao, a governor of the northern Chinese province of Hunan. According to legend, the old general ate nothing but poultry and this dish was his favorite. Le Piment Rouge Windsor, 1170 Peel in Montreal. Let peppers stand 20 minutes. Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. :) This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tsao was a real person, general and poet who lived in China 155-220 AD. rn e in the frig for 1 hour. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. l: Roast peppers over medium coals, turning occasionally, until In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250 oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350 ) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. ato Sauce /vegetarian 6966 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 2207FGreen Beans With Dill German /vegetarian 6968 Quoting from the article the recipe was contained in, "The dish is not difficult to make and can be prepared partially in advance. The crunch texture of the chicken pieces is achieved by coating them with egg and cornstarch, then deep-frying them twice; once to cook them through; and once at a higher temperature to make them brown and crisp. The velvety sweet-sour sauce, which is combined with the chicken at the last minute, provides a wonderful counterpoint. The amount of heat is your option. Sixteen small dried red peppers provide a moderate amount of heat. Add more or less to taste, but be careful not to bite into one. They are dynamite!" Whisk together thoroughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. (The chicken may be fried the first time up to one hour in advance; the sauce can be combined several days in advance and kept covered in the refrigerator. ) In frying pan, heat 1 TB of oil until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add garlic and ginger, cooking briefly, but do not brown. Remove from heat. Reheat deep oil to 400F. Return chicken to fat, in batches, and cook until crisp and golden brown. Drain on paper towels. Re-stir sauce and add to frying pan with onions and peppers. Cook, stirring until thickened and bubbly. Add chicken and cook, stirring, until well coated and heated through. Serve over rice. Makes 3 to 4 servings. he cream becomes rather liquid. If the soup seems too thin, add a little flour to the sour cream mixture. Add this to the soup. Serve with salad and garlic bread. Wow, with over a dozen Chinese or Oriental cookbooks, I had a hard time finding this recipe! It is probably called something else (like spicy fried chicken) and I really do have a dozen recipes. This one is from _Elegant_ Entertaining_Cookbook_ by Myra Sable of Sable and Rosenfeld, Bantam books. General Tso's was a real person, general and poet who lived in China 155-220 AD. Heat the oil in a wok. Deep fry the chicken, a few pieces at a time, about 1 minute or until golden brown. Remove and drain on paper towels. Pour all but 2 TB of the oil out of the wok. To the oil in the wok, add the chili peppers, garlic and ginger, stir-fry 2 minutes. In a small bowl, combine the remaining soy sauce, vinegar, white wine and 1 tea cornstarch, mix until smooth. Stir in sugar, sesame oil and salt. Pour into wok, cook, stirring for 2 minutes until thickened. Return chicken pieces to wok, mix well and serve. 10987 Grated Cheddar cheese 0.75c To make sauce, mix cornstarch and water together. Add garlic, ginger, sugar, soy sauce, vinegar and wine. Then add chicken broth and M. and stir until sugar dissolves. Refrigerate until needed. In separate bowl, mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken into small quantities and deep-fry at 350F until crispy. Drain on a paper towel. Place a small amount of oil in wok and heat until wok is hot. Add scallions and peppers and stir-fry briefly. Stir sauce; add to wok. Place chicken in sauce and cook until sauce thickens. Add either cornstarch or water as needed. Serve with rice. FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary. ) Reposted 4 you and yours via Nancy O'Brion and her Meal-Master 0.00 b 10989 Active dry yeast 1.00ts Skin and bone the chicken. Cut into 1-1/2" x 2" strips. Mix batter. Add chicken, tossing lightly to coat. Cover and chill for 1/2 hour. Mix seasoning sauce. Coat each piece of chicken well with cornstarch. Arrange chicken on well-floured wax paper. Heat 2-3" of oil in a pan until very hot. Fry chicken for 30 seconds. Drain well on a cookie sheet covered with paper towels. Reheat oil over high heat until very hot. Refry chicken until crispy and golden brown. Drain again and keep hot in oven. Heat 2 tablespoons oil in wok over medium heat. Fry orange rind until golden brown. Add chili and ginger, stir-frying 20 seconds. Mix in seasoning sauce and heat to boil, stirring constantly until foam subsides and the sauce thickens slightly and turns to glaze (about 2 minutes or more). Add fried chicken, tossing to coat well. Sprinkle chopped peanuts on top. - cut into 4 slices 1.00 sm Log goat cheese 0.00 - cut into 4 slices 0.50 tb Fr DIRECTIONS: In a medium bowl, combine the chicken with the egg, oil, and cornstarch. In a blender or food processor, or by hand, combine the ingredients for Sauce 1. In a small bowl, combine the ingredients for Sauce 2. Place the measured ingredients beside the wok in the order in which they are to be placed in the wok. Warm 2 serving dishes, one lined with paper towel, in a 250 oven. Fill the wok to a depth of 1 1/2 to 2 inches with vegetable oil. Heat the oil to high (400 ), or until a day-old cube of bread browns in just under 1 minute. Heat another 4 minutes to stabilize the temperature. Put the chicken pieces into the oil one at a time until all are in. Stir-fry 3 minutes. Remove the pieces from the oil, draining well over the wok, and keep warm in the oven on the paper-lined dish. Empty the oil from the wok. Reduce the heat to medium (350 ) and stir in Sauce 1. As soon as it bubbles, stir in the chicken. Sprinkle Sauce 2 over the chicken, stir-fry 1 minute more, then turn into the serving dish. Scrape the sauce over the chicken and serve at once. 7432 Butter 3.00tb 7432 Flour 3.00tb 7432 Mustard,prepared yellow 1.00tb CUT CHICKEN INTO THIN SLICES 2 inches long, cutting against the grain. Put it into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon sesame oil. Mix well, and then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the chicken from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 2 teaspoons. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the chicken to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. 7433 Butter 3.00tb 7433 Flour 3.00tb In a glass bowl, place chicken pieces. Combine 1 tb. soy sauce and 1 tb. cornstarch. Blend in beaten egg white. Pour over chicken and toss to coat well. Marinate in refrigerator for 1 hour. In a small bowl, combine remaining soy sauce, vinegar, white wine, and 1 tsp. cornstarch; mix until smooth. Stir in sugar, sesame oil and salt. In a wok heat oil. Deep-fry chicken, a few pieces at a time, about 1 minute, or until golden brown. Remove and drain on paper towel. Pour all but 2 tb. oil out of wok. To the wok, add chili peppers, garlic and ginger; stir-fry 1 minute. Pour sauce mixture into wok and cook, stirring, about 1 minute, until thickened. Return chicken pieces to wok. Mix well and serve immediately. I like to serve this with rice and Sauteed Snow Peas and Red Peppers. The chicken is spicy hot with the dried chili peppers, so adjust to your taste. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut the chicken into 3/4 inch cubes. In a bowl, beat the egg. Dip the chicken pieces into the egg and then dip them to coat in the flour. Set aside. Cut the bamboo shoots into 1/2 inch cubes. Seed the green and red peppers and cut them into small cubes. Set aside. In a small bowl, combine the water, soy sauce and cornstarch. Set aside. In a wok or deep-sided, heavy-bottomed sauce pan, heat enough vegetable oil to deep fry the chicken. Deep fry the chicken until golden brown, about 10 minutes. Remove from oil and drain on paper towel. Deep fry the peppers 10 seconds and remove. Heat the 2-3 tablespoons of oil in the wok. Add chicken, peppers, garlic and ginger. Then add the remaining ingredients including the bamboo shoots but not the water-soy-cornstarch mixture and cook 2-3 minutes. Add the water-soy-cornstarch mixture and simmer until sauce thickens. Transfer to warmed dish and serve. Add crumbled sage leaves. *Dark deboned in chunks I divided recipe portions (above) to make it easier to pre-prepare. To make Sauce, mix cornstarch and water together. Add garlic , ginger, sugar, soy sauce, vinegar and wine. Then add broth and MSG and stir 'til sugar dissolves. Refrigerate 'til needed. In separate bowl mix chicken, soy sauce and pepper. Stir in egg. Add cornstarch until chicken is coated evenly. Add oil to help separate chicken pieces. Divide chicken in small quantities and deep-fry @ 350 until crispy and light brown. (Do not overcook; watch temp, stir fry or meat will toughen). Drain on paper towels. Place a small amount of oil in wok and heat 'til just hot. Add onions and peppers and stir-fry briefly (peppers will give off acrid smoke. be careful). Stir sauce; add to wok. Add chicken and cook just 'til sauce thickens. Add water or water/cornstarch if needed. This amount will fill two large platters and serves 6-8. Serve with white steamed rice. 561 Avocados, sl Shell and devein prawns. Melt butter in saute pan over medium high heat. Add shallots and garlic and saute 1 minute. Add prawns and saute quickly until just pink. Stir in champagne, lemon juice and mustard, and simmer 3 minutes. Serve over a bed of hot rice or pasta. Garnish with fresh chopped parsley. 561 Can cooked beet slices 16.00oz 561 In a bowl, toss the sliced chicken with the salt and pepper, garlic and cornstarch mixture. Set aside. Heat 3 tablespoons of the corn oil in a wok and add the mushrooms, cabbage and sugar. Stir-fry for 2 minutes, then cover and cook for 5 minutes. Remove from the wok. Heat the remaining 2 tablespoons of corn oil in the wok and stir-fry the chicken for 2 minutes over high heat. Add the soy sauce and mix well. Cover and cook for about 6 minutes, or until the chicken is cooked through. Add the cooked vegetables and the scallions. Toss everything together for about 1 minute. Serve hot with steamed rice. Makes 10 servings. 561 Oregano 1.00 562 (1lb) cut grn beans, drained 1.00cn 562 (1lb) cut wax beans, drained 1.00cn Place in bread pan, let rise in warm place 1/2 hour. This makes 1 large loaf. Note: No time or temperature given. Assume a moderate 350 - 400 F oven for 45 - 60 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12 Bell peppers, sliced 1.00 c Onion, yellow sliced 1.00 c Okra, sliced 1" thick (opt.) Cook chicken. Remove fat and skin. Shred chicken, by hand into bite size pieces. Add mayonnaise, crushed pineapples, and peas. Stir. Add salt and pepper to taste. ershire Sauce 2.00 Bay leaves, whole 1.00 ts Tabasco sauce 2.00 tb Salt 0.50 ts Black pepper 0.50 ts Cayenne pepper 1.00 ts Fillet seasoning (opt.) 0.50 c Oil, unsaturated veg. 0.00 Flour Instruct Heat oven to 350. Combine first 7 ingredients; blend well. Stir in nuts. Let stand 5 minutes. Drop by rounded teaspoonfuls into sugar; gently toss until sugar coated. Place 2 inches apart on ungreased cookie sheets. Bake at 350 for 8 to 10 minutes. (Cookies will be soft in center. ) Cool 1 minute; remove from pans. If desired, frost cookies. Combine frosting ingredients; blend until smooth. Spread on cooled cookies. Yield: 4 to 5 dozen. Combine sugar, flour, salt and cinnamon in a 2 qt saucepan. Gradually add milk. Cook over medium heat, stirring constantly, until thickened. Cook additional 2 minutes. Remover from heat. Blend in melted chocolate. Blend a small amount of hot mixture into eggs; return all to pan, stirring constantly. Cook 1 minute (DO NOT BOIL). Remove from heat; add coconut. Cool. Blend in cream; chill. Stir in nuts. Churn-freeze. Makes 2 quarts. matoes and seasonings. Add saute Mix all ingredients together well. Make balls of dough the size of walnuts, and place them on a greased cookie sheet 3-4" apart. Flatten with a glass dipped in sugar. Bake at 325 F for 6-8 minutes. Or, if you like, refrigerate overnight. Roll out cold dough for cookie shapes cut with cookie cutters. If dough is sticky, add flour. dry (10-12 minutes) and light brown. DON'T BURN. Remove from heat. Remove rim from a 9" springform pan. Cut brown paper to fit bottom. Beat egg whites and cream of tartar until foamy. Slowly beat in superfine sugar, beating until stiff. Spread evenly on paper. Bake 50 minutes at 275~. Turn off heat. Leave meringue in oven 1 hour with door closed. Remove paper. Retun meringue to bottom of pan. Replace rim. Mix gelatin with cold water in top of double boiler. Let stand for 5 minutes. Add egg yolks, sugar, and sherry. Beat over simmering water until thickened. Cool. Fold egg mixture into the whipped cream. Divide into 3 equal parts. Add cocoa to 1 portion, raspberries to another and leave third plain. Spread cocoa mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. Top each with candy kiss. Return unwrapped torte to freezer until 10 minutes before serving. Cut into wedges. Serves :6 KeyWords :Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 CRUST: In a large mixing bowl, blend all the ingredients, cutting in the butter and working the mixture with your hands until it is well mixed and workable. Divide the dough into 2 equal portions. Use one half to line the bottom of a greased 9-inch springform pan, the other half to line the sides of the pan. Either roll out the dough or press it in with your fingers. Chill before filling. CHEESECAKE: Preheat the oven to 375 degrees F. Press the cottage cheese through a sieve. Combine the cornstarch and the baking powder and set aside. In a large mixing bowl, combine the cottage cheese with the sugar, eggs, lemon rind and vanilla. Beat until very smooth. Add the dry mixture to the cheese and blend well. Stir in the sour cream and raisins. Pour the cheese mixture into the prepared crust and bake for one hour, or until done. The center will remain soft. Turn off the oven and prop the door open. Allow the cake to cool to room temperature. Serve at room temperature as well. drizzle with re Saute onions, garlic, carrots, and celery in heated oil in a large kettle for 5 minutes. Add water, lentils, bay leaf, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, about 30 minutes, until lentils are just tender. Add frankfurters and cook another 10 minutes. Remove from heat and stir in vinegar. Remove and discard bay leaf. Serves 8. ok over medium high het, stirring occasionally, until bubbly, about 1 minute. Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. 14326 Flour, cake 1.00tb h 14326 Sugar 0.50c Boil the noodles in salted water and cook about 10 minutes until tender. Drain and put into a well-greased ring mold. Melt the butter, add the flour and blend. Stir in the milk and continue cooking, stirring constantly until mixture thickens. Add the seasoning and cheese cut in small pieces. Cook until cheese melts. Reserve 1/2 of the sauce to use later. To the remaining sauce, add the well beaten eggs and mix well. Pour over the noodles. Set mold in pan containing hot water and bake at 350-F about 45 minutes. Unmold on large platter, pour over the remaining hot cheese sauce and fill center with any desired vegetable, such as peas and carrots, spinach or asparagus tips. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Whisk egg and granulated sugar until light and fluffy. Sift flour, salt, cinnamon, white pepper, Mixed Spice, cornstarch and baking powder into egg mixture. Add lemon peel and candied peel and stir well. Chill 1 hour. Preheat oven to 350'F. (175'C. Lightly grease several baking sheets. Form mixture into 16 small balls and place well apart on baking sheets. Bake in preheated oven 20 minutes or until well risen and lightly golden. Cool on a wire rack. Sprinkle with powdered sugar, if desired. Store several days before serving to allow time for flavors to mellow. o dish. Spread cheese over all. Cover with sour cream, cover the dish, bake at 325 F for 30 minutes, uncover and add remaining chips. Bake another 15-20 minutes, or until bubbly. Notes ********** RECIPE ENDS ******** Cover with remaining whipped topping. Brown onions to a light golden color in butter in a saucepan. Clean leeks well and slice. Peel potatoes and slice. Add leeks, potatoes, ham bone, thyme and stock (or water) to onion. Cover and simmer until potatoes are very soft. Remove ham bone, discard. Cool potato/leek mixture slightly. Puree in a food processor or blender and return to pot. Add cream and cook a few minutes longer. Season with salt and pepper to taste. Serve with croutons. Makes about 6 servings. Gather t Add the water to the soup meat, season to taste and cook slowly for several hours. A half hour before serving time, make soup balls as follows: combine the salt and flour and work in the butter. Beat the eggs and add to flour. Stir in the milk, using only enough to make batter thin enough to drop by spoon. Drop by spoonfuls into the boiling hot broth and cook for 10 minutes. Serve in hot soup at once. Serve warm or cool completely and store in an airtight container. Makes 8 or 9 sco Melt chocolate in boiling water. Cool. Cream butter and sugar until fluffy. Add yolks 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350 for 30 to 35 minutes. Cool. Frost tops only. For COCONUT-PECAN FROSTING. Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter and 1 teaspoon vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1 1/3 cups ANGEL FLAKE coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2 1/2 cups. 0000005997 0000005997 0000005998 0000005998 0000005998 0000005998 0000005998 0000005998 0000005998 0000005998 0000005998 0000005998 To prepare Brownie layer: Melt chocolate and margarine over very low heat or melt in microwave on HIGH for 2 minutes or until margarine is melted then stir until chocolate is completely melted. Stir sugar into chocolate, add eggs and vanilla stir until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 8-inch pan To prepare cheese topping: Mix cream cheese, sugar, egg and flour until smooth. Spoon over brownie mixture, swirl with knife to marbelize. Bake at 350 degrees for 35 minutes or until wooden pick inserted in center comes out almost clean (DO NOT OVERBAKE). Cool in pan; cut into squares. Makes 16 brownies. Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large pot, heat margarine & saute the asparagus, peas, carrots, cauliflower & kohlrabi for 5 minutes stirring to ensure all are coated. Add a little water, salt & pepper. Simmer till the vegetables are tender but still chewy. In a small bowl, mix the cornstarch with 2 tb water & add to vegetables stirring till sauce has thickened. Serve with parsley. Vera Gewanter, "A Passion for Vegetables" White rice vinegar 1.00 ts Sugar 0.50 ts Salt 1.00 tb Wash soup bone thoroughly and cover with cold water and allow it to boil for several hours. Skim off the fat and add the vegetables. Season to taste. Mix the flour with the milk and stir into soup. Cook for 1 hour and serve hot. Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls. Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fr Cream butter, shortening, and brown sugar thoroughly. Blend in egg and molasses. Sift together the remaining ingredients. Stir into sugar mixture. Shape dough into 3/4-inch balls. Place 2 inches apart on greased baking sheets. Flatten each ball with the bottom of a glass that has been greased and dipped into sugar. Bake in preheated 350 degrees F. oven for 12 to 15 minutes. Cool cookies on racks and store in airtight tins. Makes 4 dozen cookies. on the side, ready to add if necessary. Mix cheese with egg yolks and one stick of melted butter. Add salt. Beat egg whites until foamy and add to cheese mixture. Grease 9 x 13 pan. Place 3 phyllo sheets on bottom and sprinkle lightly with filling. Alternate triple layers of dough with filling, ending with dough. Melt remaining butter and sprinkle over top. Bake at 350 degrees for 1 hour. Let cool slightly before cutting. Can be reheated uncovered. roth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smo Cook gizzard, heart and neck of fowl in 4 cups salted water 1 to 2 hours or until tender. Add liver the last thirty minutes. Remove meat from neck and finely chop giblets. Pour 2 tablespoons drippings to pan. Stir in flour. (Measure accurately so gravy is not greasy. ) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid from giblets. Stir in giblets. Heat until hot. ABOUT ONE CUP GRAVY; 35 CALORIES PER TABLESPOON. ed by Jim Vor Simmer heart, gizzard and neck from chicken or turkey in seasoned water 1 to 2 hours or until tender. Add liver during the last 15 minutes of cooking. Drain giblets. Heat margarine in Dutch oven over medium-high heat. Cook celery and onion in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. Chop giblets and add with remaining ingredients. 6 CUPS STUFFING; 180 CALORIES PER 1/2 CUP. 17120 Apple jelly 0.50c Stir over ice in mixing glass and strain into a cocktail glass. Garnish with pearl onion. - Same as Martini except for garnish. in on lightly floured surface. Use a ruler for even cutting. Cut into 2 1/2 inch squares. Arrange on ungreased baking sheets. No need to leave room for expansion. Prick evenly with fork. Bake in 350F oven for about 10 to 12 minutes until lightly browned. Remove from baking sheet while hot. Makes 3 dozen (1/2 original recipe) 1 wafer contains 42 calories trace Cho Have fish man grind: 5 lbs. fish filets-equal amounts; white fish and pike;and a small amount of carp or buffle carp; In a large kettle: heads,bones,and trimmings of fish; 3 onions,sliced; 1 celery stalk,sliced; 2 large carrots,sliced; water to cover; salt to taste; white pepper to taste; Bring to boil. While this is simmering prepare the fish. Combine in Food Processor: 1 onion; 4 eggs; add mixture to: ground fish; 2 tbs. matzo meal ; salt to taste; white pepper to taste; 1/4 cup water; Shape fish mixture into balls. I used to do this by hand; chopping in a large wooden bowl with a hack messer. Be CARFUL, you don't want mush but distinct tiny peices. Take another pan; and layer the beets on the bottom; some sliced carrots, onions, fish; repeat with everything but the beets. end eith some carrots. Pour the broth from the OTHER kettle over the fish. Simmer,covered for 2 hours. When cool,remove fish balls to platter and garnish with sliced cooked carrots. Strain broth and chill. Serve with jellied fish broth and fresh ground horseradish. NOTE: The beets are unusal but my Mom and Bubbe ALWAYS used them. They do two things; keep the fish from 'catching' on the bottom and give the broth a ruby red color; but not the fish; they remain white. I have never served it with anything but plain freshly grated horseradish. Spread cut sides with mayonnaise mixture. Layer romaine, ar mixture, onion, turkey and tomato on bottom half. Top with other half. Here is the EASY way out. Take a large jar (at least 8 pieces but I usually do 12). but first get your veggies ready; slice the carrots, beets and onions. Layer in a heavy stock pot, the beets (my Bubbe's secret ingredient), slices of fish, onions, carrots and seasonings; repeat as many times as is necessary with EVERYTHING but the beets. Pour the liquid from the jar over the fish and then bring to a boil. Turn down as simmer for about 45 minutes. Cool, remove from liquid and serve. This tastes ALMOST a good as the real thing. salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring. 0 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 16377 Mexican Meat Mix Master Mix Place salmon on well-greased broiler pan. Combine and blend oil, garlic, parsley, dill weed and salt in blender. Stir in bread crumbs and set aside. Brush steaks with butter. Broil about 4 inches from heat 8 minutes or until fish flakes easily when tested with fork. Spread about 2 tablespoons garlic mixture on each salmon steak. Return to broiler and broil 1 or 2 minutes or until lightly browned. the meringue. -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 16379 Shake with ice and strain into cocktail glass. e bowl, cream sugar and butter. Blend in lemon juice and 3 beaten egg yolks. Pour over apple. Sprinkle with cinnamon and nutmeg. Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed. Gradually,add powdered sugar and vanilla,beating until meringue is stiff. Spread over top of pie. Return to oven. Reduce heat to 325 degrees. Bake 5 to 10 minutes longer,until meringue is lightly browned. 4 -1 -1 -1.00 Place ice in highball glass. Pour gin over ice and fill with tonic. Stir. , flour, and cinnamon. Spoon into 10 inch pie plate. Cover with foil and bake in 325 oven for 20 minutes. In bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in vanilla. Remove cover from fruit; top with meringue, covering fruit completely. Bake in 325 oven for 35 to 40 minutes or until golden brown. Serve immediately. Makes 8 servings. Per servi Dissolve powdered suger in water and stir in lemon juice. Add gin and pour onto ice cubes in an old fashoned glass. Stir. Garnish with a twist of orange peel. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * 4 med (12 oz total) boned skinless chicken breast halves Spray a large skillet with nonstick spray. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink; turn to brown evenly. Remove from skillet; keep warm. Meanwhile, drain peaches, reserving juice. Add water to juice to equal 1/2 cup. Stir in cornstarch, gingerroot, and salt. Add to skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Gently stir in peaches and water chestnuts: heat through. On a serving platter or 4 individual plates arrange rice, pea pods, and chicken. Spoon sauce over chicken. ************************************************************** Per serving: 321 calories, 30 g protein, 41 g carbohydt=rates, 3 g fat, 72 mg cholesterol, 205 mg sodium, 459 mg potassium. Add celery, onion and parsley and saute 2 to 3 minutes or until slightly softened. Stir in walnuts. Combine above ingredients and chill. Serve on lettuce leaves. Nice, garnished with slices of orange and mint leaves. d pepper. Remove from heat. 3. Remove and discard remaining peel from orange. Slice orange and set aside 4 large slices from middle of orange and chop the remaining into bi Cut beef across grain into thin slices. Combine 1 Tb. each lite soy sauce, cornstarch and sherry with minced ginger and garlic in medium bowl; stir in beef. Let stand 30 minutes. Meanwhile, combine water, 2 tsp. cornstarch and remaining 2 Tb. lite soy sauce; set aside. Separate and rinse bok choy; pat dry. Cut leaves crosswise into 1" strips, separating stems from leaves. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tb. oil in same pan. Add onion and slivered ginger; stir-fry 2 minutes. Add bok choy stems; stir-fry 1 minute longer. Add beef and soy sauce mixture; cook and stir until sauce boils and thickens. Serve immediately. 0.75c 3050 Hot cooked noodle or rice 2.00c 3051 MEAT FILLING --------- 0.00--------- Melt ghee over medium low heat & add onion. Cook till it begins to brown, stirring occasionally. Meanwhile heat stock, water, ginger in pot for 5 to 6 minutes, do not let boil. Add onion, cayenne, lemon juice & broccoli. Cook over medium heat for 7 minutes, stir occasionally. Do not let soup boil. Serve right away. Adapted from Ismail Merchant, "Indian Cuisine" in the refrigerator. 3051 Red pepper sauce 1 Use a mixture of butter and lard for the shortening. Cream the shortening and sugar together. Add eggs and beat thoroughly. Add the molasses and baking soda which has been dissolved in the boiling water. Sift the flour and ginger together and combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. soup 6-8 minutes) From BH&G Step-By-Step Microwave Cookbook 3051 Shredded Cheddar cheese Loosely inspired by the fresh ginger ice cream and chocolate sauce served by Barbara Tropp at her restaurant China Moon. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda, the salt, the cinnamon, the cloves and the cocoa powder until the mixture is combined well. In a small bowl, whisk together the gingerroot, the almond extract and the eggs, add the mixture to the flour mixture, beating until a dough is formed, and stir in the almonds. Turn the dough onto a lightly floured surface, knead it several times and divide it into thirds. Working on a large buttered and floured baking sheet, with floured hands, form each piece of dough into a flattish log 10 inches long by 2 1/2 inches wide and arrange the logs at least 3 inches apart on the sheet. Bake the logs in the middle of a preheated 350F oven for 25 minutes and let them cool on the baking sheet on the rack for 10 minutes. On a cutting board cut the logs crosswise on the diagonal into 3/4 inch slices, arrange the biscotti, cut sides down, on the baking sheet, and bake them in the 350F oven for 5 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: 36 BISCOTTI In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. 3. This gingery cookie is crisp and has a hint of orange flavor. It is ideal for gingerbread people or holiday cookie shapes. In a large bowl, sift together flour, baking soda and spices. In a medium bowl, cream butter and sugar together, then add egg, molasses, salt and orange rind. Mix well. Stir into dry ingredients. Form dough into a ball shape. Wrap in plastic wrap and chill overnight. Preheat oven to 375. Roll out to 1/4-inch thick on floured surface. Cut into desired shapes. Place shapes unto ungreased cookie sheets and bake at 375 for 8-10 minutes until lightly browned around edges. Transfer to wire racks to cool. Note: Dough will keep up to one week, refrigerated. Cookies can be stored up to 3 weeks in cookie tins. Variation: Decorate cookies with raisins, colored sugar, silver dots, etc. before cooking. Or ice them after they have cooled. Yield: 3 1/2 dozen. Amanda Cushman, freelance recipe developer and food writer, New York, NY Randy Shearer s Combine mayonnaise and sour cream. Stir in remaining ingredients. Offer sesame seed crackers or potato chips. * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. Cream sugar, shortening, add eggs. Beat well. Add molasses and dry ingredients to make a stiff dough. Form into roll. Put in icebox to chill. Note: Cut, place on baking sheet. Bake in 375 F. oven. nutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stir all ingredients until well mixed. Cover; chill. Serve with fruit. Makes 1 cup. g oil 0.00 Medium onion chopped 2.00 x Cloves garlic, minced 2.25 c Fat-free chicken broth 1.00 c Uncooked long grain rice 1.00 ts Dried oregano, crushed 0.50 ts Paprika 0.25 ts Salt 0.25 ts Pepper 0.12 ts Ground saffron or turmeric 1.00 cn (14 1/2 o Heat oil in large skillet over medium high heat. Brown pork cubes, stirring until lightly browned, about 4 to 5 minutes. Stir in onion, garlic and ginger; stir and cook for 2-3 minutes. Mix together soy sauce, sherry, vinegar and cornstarch. Add to skillet. Cook and stir until sauce thickens. Stir in melon and watermelon rind. Heat through. ook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink. Remove chicken from skillet. Combine all ingredients into a small jar and shake well. Makes 1/4 cup - 6 calories per tablespoon Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Place all ingredients into blender or food processor and blend until vegetables are pureed. Store in covered jar. Shake thoroughly before using. and frozen peas. Cover and simmer about 5 minutes more or until rice is tender. Stir in cooked chicken. Cook and stir about 1 minute more or till heated through. Makes 6 main-dish servings. PER SERVING: calories - 297, fat - 6 g. Heat the oils in a wok or heavy skillet until hot but not smoking. Add shrimp and stir-fry for 2 minutes. Transfer to plate and set aside. Add garlic to wok; stir for 15 to 20 seconds. Add snow peas, water chestnuts, broth and soy sauce; stir-fry for 2 minutes. Combine the cornstarch and water in small cup; blend until smooth. Add to wok. Return shrimp to wok with ginger and stir until sauce thickens and mixture is heated through. Serve immediately over chow mein noodles or rice. Bon Appetit LIGHT AND EASY SPECIAL Better Homes and Gardens Magazine September 1992 issue Notes ********** RECIPE ENDS ******** 968 Sugar 0.25c q 11968 Ginger 1.00ts r 11968 Salt 0.25ts s Preheat the oven to 350 degrees. Butter and flour a 9-inch by 2-inch round cake pan. Sift together the dry ingredients and set aside in a bowl. In a small saucepan, melt the butter, then add molasses and brown sugar. Set aside to cool. When the butter mixture is cool, stir into the dry ingredients and mix thoroughly. Finish by adding the buttermilk, orange juice, and eggs. Place the batter in the prepared round cake pan and bake for 35-40 minutes until well done. Serve with ORANGE CURD SAUCE. TCH 4.0 RECIPE BEGINS ******** Title :Sindhi Chicken Serves :4 KeyWords :Indian Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter and molasses in saucepan over medium heat. Stir in milk. Pour into mixer bowl; cool. Combine flour, baking powder, ginger, salt, baking soda, cloves and cinnamon in bowl. Beat egg and sugar into cooled molasses mixture. At low speed, gradually stir in dry ingredients to form smooth dough. Wrap and refrigerate 2 hours or overnight. Preheat oven to 37 5. Lightly grease 2 cookie sheets. On lightly floured surface with floured rolling pin, roll dough 1/4-inch thick. Cut with 2 inch decorative cookie cutters. Bake 10-12 minutes, until lightly browned. Cool on wire racks. Decorate as desired. Makes 4 dozen. Per cookie: 80 calories, 2 gm total fat, 1 gm saturated fat, 10 mg cholesterol, 63 mg sodium, 13 gm carbohydrates, 1 gm protein. eaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Lightly salt chicken. Cook in oil over medium heat until lightly browned and cook through,about 5 minutes. Remove and reserve. Add remaining ingredients to skillet;cook,stirring frequently,5 to 7 minutes or until peppers are tender and sauce thickens. Return chicken to skillet;heat through. Makes 4 servings. Add chicken. cover and cook on medium heat until chicken is tender. A refreshing addition to any Chinese dinner. Steep fresh ginger slices in boiling hot water for 10 minutes. Add approximately one teaspoon of sugar per cup of water. ) [The Great American Peanut Butter Book, by Larry & Honey Zisman, pg 18; St. Martin's Press, New York, 198 5. ] [I made these last night to pack for my trip to Reno. Whatever you do, don't use cre Store in cool, dry place for ten days. Shake vinegar and gingerroot in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. 2 CUPS VINEGAR; 2 CALORIES PER TABLESPOON. Don't round those Tbspfulls too high, as these cookies wind up a bit on the large size. I also forgot about flattening them out; oh well. . NOTES: Thanks to reader Alice Ho, here's a ginger beef recipe that's stir fried not deep fried. If you partially freeze the beef, it can be cut into thin shreds making it quick work in a wok or wide skillet. Marinating the meat and cooking it, still partially frozen, keeps more of the meat juices in the meat and out of the sauce. For dessert, a tropical mixture of lichees, mandarins and grapes would be refreshing. If you thought soy sauce was soy sauce, Alice Ho offers these tips : "Black and light soy sauces are distinguishable. If you shake the light sauce, the bottle is transparent. This is easier than deciphering the chinese characters on the bottles. " Ho says the baking powder in this recipe acts as a meat tenderizer. DIRECTIONS: Cut beef into shreds, while partially frozen. Use a sharp cleaver or chef's knife. Prepare onion, pepper, ginger and garlic; set aside. Pour marinade ingredients (mixed together) over beef and let stand for 30 minutes (longer if you wish). Heat wok or wide skillet; add 2 Tb vegetable oil. Fry onion and pepper in hot oil, stirring constantly. Add salt and pepper to taste, and cook for a minute. Vegetables should be crisp and glistening. Remove from pan. Add another 2 Tb oil to the pan; heat and add garlic and ginger. Add beef, stirring quickly to separate strips that cling together. Add 1/4 cup hot water; stir and cook for about a minute. Return cooked vegetables to wok and blend quickly. Season to taste, as you wish, or add 1 Tb oyster sauce to enhance the flavor. Serve over hot steaming rice. Serves 2. Offer a second stir-fry dish to round out the meal. Bell Pepper, Diced 0.50 md Carrot, Sliced 4.00 oz Bamboo Shoots, Drained 4.00 oz Water Chestnuts ** 1.00 tb Chicken Broth 1.00 tb Soy Sauce 0.50 ts Ground Ginger 0.50 ts Minced Garlic 0.25 ts Crushed Red Pepper 0.12 ts Salt 0.50 ts Sugar * Ginger should be 1 inch long, peeled and minced. ** Green Onions/Scallions should be trimmed and thinly sliced (Green -------------------------------------------------------------------------- Slit the shrimp up the back with a sharp knife and remove the vein. Do not shell the shrimp. Heat the oil in a wok or wide heavy skillet. When the oil is rippling, throw in the shrimp and stir-fry over high heat for 2 minutes. Drain very well. Return 1/2 T oil to the wok. Heat. Throw in the shrimp along with the ginger, garlic, and onions. Stir-fry for 20 seconds. Season with salt and freshly ground pepper. Stir-fry for an additional 20 seconds. Serve at once. urn chicken and vegetables; stir fry for 1 minute over medium heat. 238 calories per serving. Notes ********** RECIPE ENDS ******** 00tb m 15060 Cayenne pepper 1.00ts *substitute: 1 cn (16 ounces) sliced beets, Drained. heat until hot. Prepare and cook beets as directed. Cut into julienne strips. Mix pear nectar and cornstarch in 1-quart saucepan. Stir in honey, gingerroot and salt. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve over beets. 4 SERVINGS (ABOUT 3/4 CUP EACH); 70 CALORIES PER SERVING. q 15060 Tomatoes,Italian-style 1.50c Cover bottom and sides of greased 9in pie pan with whole gingersnap cookies and place in freezer. In a mixing bowl gently stir togeather the pumpkin and whipped topping untill thoroughly combined. Pour over frozen cookie shell and sprinkle with peanut brittle Freeze 4 hours or over night Remove from freezer 30 to 40 min before serving. top with wipped cream and cinnamon u 15060 Jalapeno peppers,pickled Grate the ginger very fine. Combine all in a blender and puree until creamy. Source Unknown, Formatted for MM by Elayne Caldwell w 15060 Butter 1.00tb x 15060 Chiles,fresh whole green 3.00 y 15060 Mushrooms Preheat oven to 350-degrees (pan method) or 325-degrees for jars. Grease (use shortening) a 9 x 9 x 2-inch baking pan or 5 (12 oz) Kerr Quilted Crystal Jelly Jars (#14400-80400)-- they MUST have straight sides, no buldges in the jars. Also, the jars will have to be sterlized first--boil them for 10 minutes, leave the lids and rings in the water until you're ready to use them; remove the jars and allow them to air-dry and cool before greasing. Use a pastry brush to grease the jars. DO NOT use Pam or Baker's Secret! In a large bowl, combine flour, sugar, baking powder, baking soda, salt, ginger, cinnamon and cloves. Stir in margarine, water and molasses until well blended. Pour into prepared pan or divide equally among the 5 jars. Place jars onto a cookie sheet or they'll tip over. PAN METHOD-- Bake in preheated 350-degree oven for 40-50 minutes or until cake tester inserted in center comes out clean. Cool slightly on wire rack. JAR METHOD--Bake in a preheated 325-degree oven for 35 to 40 minutes or until cake tester inserted deep into the center of each jar comes out clean. Have your lids ready (HOT). Take one jar at a time from the oven (using heavy-duty mitts--the jars ARE HOT!) and place a lid on, then the ring. Tightly screw on lids. Allow to cool on your counter top. You'll know when the jars have sealed, you'll hear a "plinking" sound. If you don't hear the sound wait until the jars have cooled, then press down on the jar lids, they shouldn't move at all. If you'd like to decorate the jars, wait until they've cooled completely. Remove the ring (the lids should have sealed by now) and place a wad of cotton in the center of each lid; place a piece of decorative cloth (about 3 inches larger in circumference than the jar lid, cut with pinking shears) over the cotton. Screw the ring back on. If you'd like to decorate further, use your hot glue gun, it's wonderful to glue on dried flowers, ribbons--use your imagination! If you like spicey and moist gingerbread, you'll love this one. Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permenant pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer. powder til frothy. Add as much p. sugar as necassary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect. , if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. atoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is n 103 cal/oz Put ingredients in machine according to custom. LEMON ICING: In small mixing bowl stir 1/2 c sifted powdered sugar, 1/4 t vanilla, 1 t lemon juice & enough milk (1-3 t) to make an icing of drizzling consistency. Salt 2.00tb 2918 White Pepper 3.00ts 2918 Quatre-epic In a saucepan combine butter, brown sugar and corn syrup. Cook and stir over medium heat until sugar dissolves. Pour into large mixing bowl; cool 5 minutes. Sift together flour, cinnamon, ginger, cloves and baking soda. Add egg and vanilla to butter mixture; mix well. Add flour mixture; beat til well mixed. Divide dough in half, cover and chill 2 hours or overnight. For each bear, shape dough into one 1-inch ball, one 3/4-inch ball, six 1/2-inch balls and one 1/4-inch ball. On ungreased cookie sheet flatten the 1-inch ball to 1/2" thickness for body. Attach the 3/4-inch ball for head and flatten to 1/2" thickness. Attach the 1/2-inch balls for arms, legs and ears. Attach the 1/4-inch ball for nose. Bake at 350 degrees for 8 to 10 minutes, cool and decorate. I usually make these smaller than described here; about 1/2 the size. Also, the ears start to look like MOUSE ears if they're not a little smaller than the arms and legs. Roll the nose ball to make it more oval in shape and place it on the LOWER half of the bear's face. These can be decorated with any icing-- I use tinted Royal icing made from meringue powder to add eyes, nose and bow tie to each bear. For Easter, make these into bunnies. Use only light corn syrup, no molasses. Substitute white sugar for the brown sugar. Omit spices and add a bit of almond extract if desired. Make them the same way, but make two long ears on the top and two cheek-balls instead of the nose-ball. Decorate with pastel icings. Karen Mintzias TCVC49A Bake in two greased 9-inch layer pans in moderate oven (375 degrees F. ) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Steam carrots just until tender; drain. While carrots are cooking, combine sugar, cornstarch, nutmeg and ginger in a small saucepan; add ornage juice. Cook over medium heat, stirring constantly, until sauce thickens. Cook 1 min, then remove from heat and stir in margarine. Place carrots in a serving dish, pour sauce over them, tossing to coat evenly. Cover and let stand 4 to 5 min before serving. Cal: 52 Fat 1g. Place The Chicken, Scallions, Peas, Bean Sprouts & Mushrooms in A Large Bowl. Combine The Soy Sauce, Ginger, Oil, Sesame Oil, Lemon Juice & Garlic And Toss With The Chicken Mixture. If Desired, Transfer To A Bed Of Lettuce On A Serving Platter And Arrange Watercress Around It. 2 Grams Fat, 29 Percent Cal. From Fat. Put cellophane noodles in large bowl. Cover with boiling water. Let stand 5 minutes. Drain thoroughly. Heat oil in wok or deep large skillet over medium high heat. Add onion and carrots and stir fry 3 minutes. Add garlic and ginger stir fry 30 seconds. Add stock, water and soy sauce. Cover and boil 2 minutes. Add ham water cress, mushrooms and noodles. Return to boil. Cover, turn off heat and let steep 2 minutes. Add snow peas, cover and let steep until vegetables are crisp tender about 3 minutes. Stir in sesame oil, rice vinegar and red pepper flakes. Adjust seasoning. Serve in deep bowls, sprinkle with green onions. C-G-? *substitute: 3 cn (8 ounces each) pineapple Chunks in juice, drained. Sprinkle pineapple with gingerroot. Grate 2 teaspoons orange peel; sprinkle over pineapple. Cut orange in half and remove seeds. Squeeze juice (about 1/4 cup) over pineapple. Stir gently. Cover and refrigerate at least 1 hour, stirring once, to blend flavors. 6 SERVINGS; 45 CALORIES PER SERVING. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *substitute: 1 pk (16 ounces) frozen sliced Peaches,thawed and drained Trim fat from pork tenderloin. Cut pork with grain into 2-inch strips. Cut strips across grain into 1/4-inch slices. (For ease in cutting, partially freeze pork about 1-1/2 hours. ) Toss pork with 1 tablespoon oil, the soy sauce, gingerroot, cornstarch, pepper and garlic. Heat 2 tablespoons oil in 10-inch skillet over medium-high heat until hot. Rotate skillet until oil covers bottom. Stir-fry pork and almonds 6 to 8 minutes or until pork is brown. Add chicken broth. Stir about 1 minute or until thickened. Add peaches and onions. Stir about 3 minutes or until peaches are hot. Serve over rice. 6 SERVINGS (ABOUT 3/4 CUPS EACH); 315 CALORIES PER SERVING. Sesame oil 0.50 c Chopped onion 1.00 Stalk celery, chopped 0.50 ts Minced garlic 0.50 ts Minced jalapeno pepper 0.50 lb Wild rice 1.00 Bay leaf 2.00 tb * or crystallized ginger, each about 3/4 inch in diameter Preheat oven to 375'. Rinse the rhubarb and pat dry. Trim off all the leaves and roots (they contain oxalic acid, which is toxic). Cut stalks into 1 inch pieces and place in a large bowl. Coarsely chop the ginger and mix with the rhubarb. Sift together the sugar and the cornstarch; toss with the rhubarb. Transfer to a 2 1/2-quart shallow baking dish. Set aside. The topping: Combine the flour, sugar and salt in a food processor; pulse a few times to mix. Add the chilled butter and process until the mixture turns crumbly, just a few seconds. Sprinkle the crumb topping over the rhubarb. Bake until the topping turns golden brown and the rhubarb is bubbling. Serve warm with scoops of vanilla ice cream. PER SERVING (with 1/2 cup ice cream): 425 calories, 4 g protein, 62 g carbohydrate, 19 g fat (11 g saturated), 61 mg cholesterol, 86 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 9/15/9 3. Mix First 1O Ingredients in Medium Bowl. Cover & Refrigerate 2 OR 3 Hours, Turning Occasionally. Mix 1/2 C. Broth, Sherry & Cornstarch in Small Bowl. Coat Heavy Large Skilled With Spray Generously. Add 1 T. Sesame Oil & Heat Over High Heat. Add Shirmp With Marinade & Stir Fry Until Shrimp Just Turn Pink, About 2 Min. Transfer Shrimp To Bowl, Using Slottedspoon. Add Asparagus & Remaining 1/4 C. Broth To Skilet. Reduce Heat To Medium-Low. Cover & Cook Until Asparagus Are Crisp-Tender, About 5 Min. Stir Cornstarch Mixture & Add To Skillet. Return Shrimp To Skillet& Stir Until Sauce Turns Translucent, About 2 Min. Mix in Green Onion Julienne. Mound Rice in Deep Platter. Ladle Shrimp Mixture Over. Granish With Orange Peel Julienne And Serve Immediately. Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil In small flameproof container or metal measuring cup bring teriyaki sauce to a boil. Reduce heat to low, add ginger, and let simmer until liquid is slightly reduced, about 3 minutes. Add vinegar, sherry, sugar, and salt and stir to combine; let simmer 3 minutes. In glass or stainless -steel container large enough to hold shrimp in single layer arrange shrimp,; pour in teriyaki mixture aand toss to coat. Cover with plastic wrap and refrigerate for at least 3 hours. Use slotted spoon to remove shrimp to serving plate. Pour marinade into small bowl and serve as dipping sauce with shrimp and cucumber. Makes 4 servings Serves :4 KeyWords :Chinese Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wipe sole fillets and place on foil lined broiler pan. Preheat broiler. Place next 6 ingredients in a food processor, blender and process 20 seconds. Gradually pour in olive oil, processing all the time. Process 30 seconds until well combined and slightly thickened. Spread mixture over sole fillets. Broil just until fish is opaque, about 4 inch from the heat. Top of fillets will darken as the sauce caramelizes. Serve with chopped green onion on top of fillets. Makes 4 servings. s S Mix margarine, sherry, soy sauce and gingerroot. Set oven control to broil. Brush fish steaks with half of the margarine mixture. Broil fish with tops about 4 inches from heat 9 minutes. Turn fish carefully and brush with remaining margarine mixture. Broil about 9 minutes or until fish flakes easily with fork. 6 SERVINGS; 265 CALORIES PER SERVING. To Microwave: Place fish steaks in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Pour margarine mixture over fish. Cover tightly and microwave on high 9 to 11 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Cook until it turns white, which should take about 1 minute. Drain the chicken immediately in a colander or sieve and drain off the oil. Clean the wok and add about 1 tablespoon of the drained oil. Reheat until it is hot. Make ginger tea - ginger in 1 quart of water. Pare off outer green skin of watermelon. Cut into 1/2 or 1 inch cubes. Soak melon in lime water for 3 + 1/2 hours 2 quarts water and 2 Tbls. lime). Drain. Soak in clear water for 1 hour. Drain, again. Cover with water and boil rapidly for 15 minutes in strong ginger tea. Finish cooking in a syrup made by using 2 pints of the ginger tea with 2 pints of water and 1-1/2 lb. of sugar. Cook rapidly until tender and transparent [about 1 hour]. Add thinly sliced lemon after about 30 minutes. When transparent, cool, pack and process. buttered. Let stand in warm place for 30 minutes. Bake in oven preheated to 300 with a pan of water on floor of oven and rack as near as possible in middle of oven. Bake about 2-1/2 hours for medium-sized loaves watching carefully to see that they do not brown to quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pa So simple-the beans absorb the spicy ginger flavor while steaming. Prepare and steam whole wax beans as directed - except add gingerroot slices. Remove gingerroot after cooking. Mix beans and teriyaki sauce. 6 SERVINGS (ABOUT 2/3 CUP EACH); 35 CALORIES PER SERVING. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 15369 Ham And Chicken Chowder Pork * if using self-rising flour Decrease baking soda to 1 ts And omit salt. You can use either light or dark molasses in this recipe. Light molasses. Mix brown sugar, shortening, molasses and egg. Stir in flour, baking soda, cinnamon, ginger, cloves and salt. Cover and refrigerate for at least 1 hour. Heat oven to 375 degrees. Grease cookie sheet lightly. Shape dough by rounded teaspoonfuls into balls. Dip tops into granulated sugar. Place balls, sugared side up, about 3 inches apart on cookie sheet. Bake 10 to 12 minutes or just until set; cool. ABOUT 4 DOZEN COOKIES; 80 CALORIES PER COOKIE. cken) Serves :6 KeyWords :Chinese Chicken /game Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Steam and simmer rice. Use 1 heaping tablespoon vegetable oil and stir rice in a skillet over a big fire for 1 or 2 minutes. Take out the rice. Heat the remaining vegetable oil over a big fire until hot. Put in finely chopped Ginseng, onions, peppers, celery and salt and stir for 2 minutes. Let sit, covered, for 7 minutes. Then it's ready. Almost all Chinese soups and stews are adaptable to Ginseng, with the exception of those having citrus fruits as an ingredient. I've given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes. From "The Ginseng Book", Louise Veninga, Ruka Publications, 197 3. hod of preparation is particularly suited for chicken drumsticks, thighs or wings. If it is not possible to buy selected joints, a whole chicken can be used. See variation at end of recipe. Oven temperature: Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil. Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic. British Egg Information Service Leaflet marinade and turn to coat all sides. Cover and marinate for 1 h COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots. into the cavity of the chicken as well. Marinate for 1 hour, then roast as above, turning the chicken first on one side and then on the other so it is browned all over. Baste frequently. * The original recipe calls for "1 3/4-oz Wheel imported Brie". I think this might be an error, it could possibly be "One 3/4 LB wheel of Brie, but I don't know for sure. -km- WITH A SMALL, flexible knife, cut away rind from top of chilled cheese. Be careful not to remove or split the rind on the sides. It will form a wall for the melted cheese. Sift 1 tablespoon of confectioners' sugar evenly over the surface and arrange almonds on top, pressing gently into place. The cheese can be prepared to this point as many as 2 days in advance. Cover loosely with foil and refrigerate. Bring to room temperature before heating, place rack 6 inches from heat source and preheat the broiler. Line large baking sheet with aluminum foil, place cheese on it and sift 1 tablespoon of confectioners' sugar over nuts. Broil cheese until top is evenly browned--about 1 to 2 minutes. Rotate cheese, if necessary, for even browning. Watch carefully so it does not burn. Use foil to lift cheese and transfer it to serving platter. Tear foil and gently remove it. Garnish with clusters of grapes. Volume I of Abby Mandel's cookbook, "Fast and Flavorful" (Cuisinarts Cooking Club, Inc. , 1985). Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place frozen carrots in a deep, 1 1/2 quart, heat-resistant, non-metallic casserole. Heat, covered, 2 minutes in Microwave Oven. Add remaining ingredients. Uncover and heat an additional 4 minutes or until carrots are tender. Let stand for 1 to 2 minutes before serving. Serves 4 to 6 From _The New Deluxe Sharp Microwave Oven Cookbook_ Fresh peas 0.50 c Fresh snap beans, sliced 0.50 c Carrots, diced 0.00 *-----Potato Topping:* Combine Carrots & Water in A Large Saucepan; Cover & Cook Over Medium Heat 20 Min. OR Until Crisp-Tender. Drain, Reserving Liquid; Add Enough Water To Liquid To Measure 3 T. Set Carrots Aside. Combine Carrot Liquid, Cornstarch, Orange Juice, Salt, Pepper & Margarine in Large Saucepan. Bring To A Boil Over Medium Heat, Stirring Constantly; Cook 1 Min. OR Until Thickened. Add Carrots, Cook 1 Min, Stirring Well. Spoon Onto Serving Plates. Sprinkle With Parsley. (Fat 2. Chol. ) Five-spice powder gives these wings a special Asian punch. Cut each chicken wing at joints to make 3 pieces; discard tips. Place chicken wings in shallow glass or plastic dish. Mix remaining ingredients. Pour over chicken. Cover and refrigerate at least 1 hour, turning occasiona oven to 375 degrees. Place chicken on rack in aluminum foil-lined broiler pan and reserve marinade. Brush chicken with reserved marinade. Bake 30 minutes. Turn chicken and bake 30 minutes longer, brushing occasionally with marinade, until juices run clear. ABOUT 30 APPETIZERS; 95 CALORIES PER APPETIZER. To Microwave: Marinate chicken in rectangular microwavable dish, 11 X 7 X 1-1/2 inches; drain. Cover tightly and microwave on high 10 to 13 minutes, rotating dish 1/2 turn after 5 minutes, until juices run clear. You can prepare these chicken wings a day in advance. Just cook as directed, then cover and refrigerate. Heat uncovered at 375 degrees about 15 minutes or until piping hot. t. Combine 1/4 cup of apple jelly and cinnamon in small saucepan; heat stirring, until melted. Set aside. Place hen halves, skin side up, on rack in shallow roasting pan; sprinkle with salt. Roast in 350 degrees oven 20 minutes. Brush with jelly-cinnamon mixture and roast 25-30 minutes longer, or until browned and tender. While hens are roasting, cook contents of rice and seasoning packets according to direction. Stir in 2 T of jelly, grapes and celery. Serve alongside hens. Sprinkle cashews over rice. until onions are tender and translucent. Steam diced carrots, green beans, and peas for 5 - 8 minutes and set aside (use shorter time if you like crunchy vegetables). Peel, boil, and mash potatoes. Mix in butter and sour cream, add enough milk to bring mixture to spreading consistency, and set aside. Prepare cream sauce by melting butter and whisking in flour. Cook for 2 - Stir together gingersnaps, graham crackers and sugar. Drizzle with margarine, tossing to combine. Press onto bottom and up sides of a 9" pie plate to form a firm, even crust. Bake in a 375-degree oven for 5 minutes. Cool. For glaze, drain pineapple, reserving juice(unsweetened juice). Cut pineapple into small pieces and set aside. Add enough unsweetened pineapple juice (about 1 1/2 cups) to the reserved juice to make 1 3/4 cups total liquid. In a small sauce pan stir together pineapple liquid and gelatin, then let stand 5 minutes. Stir over low heat until gelatin dissolves. Cover and chill to the consistency of unbeaten egg whites (partially set). Spread 1/3 cup of the glaze over bottom of crust. Slice bananas and arrange over glaze. Top with another 1/3 cup of glaze and arrange strawberries over glaze. Stir together pineapple pieces and remaining glaze, then spoon over strawberries. Chill for 2 to 4 hours or until set. Before serving, arrange kiwi fruit on pie. Oven Temp:0 PREHEAT OVEN TO 325F, with rack in center of oven. Generously grease a 9-inch (7-cup capacity) loaf pan. Dust with flour; tap pan over sink to discard excess flour. Cut piece of parchment paper or waxed paper to fit bottom of pan. Set aside. FOR CAKE, use mixer to cream butter, sugar and vanilla until fluffy. Add eggs, 1 at a time, beating each until fluffy. Add cream cheese. Mix until well combined. Sift flour, baking powder and salt together. Put currants in small bowl. Add 1/4 cup of flour mixture to currants. Stir currants until well coated. Add remaining flour to batter, alternating with buttermilk. Mix until smooth. Use wooden spoon to stir in currants and all of the flour. Stir until well combined. Transfer batter to prepared pan. Smooth surface with spatula. Bake until well-browned and toothpick inserted into center comes out clean, about 1 hour, 25 minutes. Cake will crack on top. Let cake rest in pan for 10 minutes. Use flexible metal spatula to separate cake from sides of pan. Carefully remove cake from pan to cooling rack. Spread glaze on warm cake. Let cake cool completely. Cake can be stored 3 days at room temperature in foil. Cake can also be frozen up to 3 months, wrapped airtight. FOR GLAZE, combine sugar and lemon juice in small bowl. Stir until smooth. Bone the meat from the wings and reserve it. Then cut to the ball and socket joint of each leg and pull through th * Pork roast should be 2 to 2 1/2 lbs boneless roast. --------------------------------------------------------------------------- Make 4 slits in fat on pork roast with tip of sharp knife, insert a piece garlic in each slit. Sprinkle roast with salt. Mix marmalade, mustard and thyme, spread on roast. Place roast in 16 x 10-inch cooking bag. Close bag loosely with string (leave hole the size of finger in closure). Place roast on microwve roast- ing rack in oblong baking dish 12 x 7 12 x 2-inches. Microwave on medium-low (30%) 30 minutes; turn roast over and turn dish one-half turn. Microwave until roast is done (170 degrees F on meat thermometer inserted in several different places in roast), 20 to 25 minutes. Let stand 10 minutes in bag in microwave. Serve with Meat Juices. Arrange sweet potatoes in a lightly greased 11 x 7 x 1 1/2 inch baking dish; set aside. Combine next 8 ingredients in saucepan. Stir constantly over medium heat until mixture boils. Boil 1 minute. Pour over sweet potatoes. Sprinkle with walnuts; cover and refrigerate 8 hours. Remove from refrigerator; let stand at room temperature for 30 minutes. Uncover and bake at 350 for 30 minutes or until thoroughly heated. Yeild: 8 servings. Heat oven to 350 deg. For bread, in large mixer bowl combine brown sugar and 1/2 cup butter. Beat at medium speed, scraping bowl often, until creamy, 1 to 2 minutes. Add 1 cup melted chocolate chips and eggs; continue beating until well mixed, 1 to 2 minutes. Add flour, applesauce, baking powder, baking soda and 2 tsp vanilla. Reduce speed to low; continue beating, scraping bowl often, until creamy, 1 to 2 minutes. By hand, stir in 1/2 cup chocolate chips. Spoon batter into 5 greased 5 1/2 x 3-inch mini-loaf pans. Bake for 35 to 42 minutes or until center crack is dry when touched. Cool 10 minutes. Remove from pans. (Bread can be frozen unglazed. Remove from freezer; bring to room temperature before glazing. ) For glaze, in 2-quart saucepan combine 1/2 cup chocolate chips, 1 Tbsp butter and water. Cook over low heat, stirring constantly, until melted and smooth. Remove from heat. Stir in powdered sugar, 1/4 tsp vanilla and salt until smooth and creamy. Drizzle _each_ warm loaf with glaze. Cool completely. Bread crumbs 1.00 c Flour 4.00 ts Dried onion 0.50 ts Salt 0.50 ts Pepper 0.50 ts Sage Instructions: Mix and store in sealed container. Notes ********** RECIPE ENDS ******** a boil over medium heat, stirring frequently. Continue to boil 5 to 6 minutes, stirring often, until mixutre thickens to a sauce consistency. In a large bowl, mix eggs, salt, mustard, coriander, allspice, pepper, onion and garlic; blend in bread crumbs, turkey and sausage. Press meat mixture into an ungreased 10 x 13 inch rimmed baking pan. Bake in a 425 degree oven for 20-30 minutes or until firm and browned at edges. Let cool on a wire rack for 10 minutes. Holding meat, tip pan to drain off fat. In a small pan over medium heat, melt jelly with chutney; spread over meat. Cut into 1 inch squares, top each with a raisin, and serve warm. If made ahead, cover lightly and refrigerate for up to 2 days; or freeze for up to a month. Reheat meat squares (thaw, if frozen), uncovered, in a 400 degree oven for about 8 minutes or just until hot. dium. Notes ********** RECIPE ENDS ******** Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. Mince all three meats fairly finely and put them into a bowl. Add the zest of the orange and lemon, the crushed garlic, the thyme, olive oil, vinegar, a generous pinch of powdered bay and plenty of black pepper. Mix thoroughly and stir in the wine. Cover and leave to marinate overnight. Season with salt - I find 1 teaspoon about right but fry a small nugget of the mixture to check. Turn the pate into a terrine of about 2 1/4 pint capacity. Pack the mixture well down into the corners of the dish and use a spoon to hollow out slightly the centre top. Cover with greaseproof paper and foil, stand the dish in a roasting pan containing enough hot water to come halfway up the sides of the dish. Bake at 325 F (160 C) gas mark 3 for 2-1/4 to 2-1/2 hours. Using a bulb baster, remove and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re-absorbed by the pate. Mix all the venison juices that you have collected with the juice of the orange and measure. Add a splash of water if necessary to make 1/2 pint in total. Dissolve the gelatine powder in the mixture and use it to glaze the pate, adding a few bay leaves and kumquats to decorate if liked. re added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. Slice bacon in pieces long enough to wrap around chestnut and secure with toothpick. Bake at 450 degrees until bacon is crisp. Drain. Combine remaining ingredients and pour over chestnuts. Bake at 375 degrees for 15 minutes or until sauce has turned into a glaze. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. No nutritional information is available for this recipe. BROWN SUGAR GLAZEMix all ingredientsPINEAPPLE GLAZEMix brown sugar, cornstarch and salt in 1-quart saucepan. Stir in pineapple, lemon juice and mustard. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "For a smooth glaze, dip the surface of the cookie into the icing. Then turn the cookie right side up and clean away the excess icing on the edges with a small spatula. " Powdered sugar icing Edible glitter or colored sugar Beat margarine or butter in a large mixing bowl with an electric mixer on medium to high speed for 30 seconds. Add softened cream cheese. Beat till combined. Add about half of the flour, the sugar, egg yolk, baking powder, vanilla, and lemon peel. Beat till thoroughly combined. Beat or stir in remaining flour. Divide dough in half. Cover and chill 2 hours or till easy to handle. Roll each half of dough into 1/8" thickness. Using a 2 to 3 inch snowflake cookie cutter, cut out dough. Place cookies 1/2 inch apart on an ungreased cookie sheet. Bake in a 375 oven about 5 minutes or till edges are firm. Cool on wire rack. Frost with powdered-sugar icing and sprinkle with edible glitter or colored sugar. Makes about 60 Powdered sugar icing: Stir together 1-1/2 cups sifted powdered sugar, 1/4 tsp. vanilla, and 1 to 2 Tbsp. milk till of spreading consistency. Note: The 2 and 3 inch snowflake cutters and edible glitter are available by mail from Maid of Scandinavia, 3244 Raleigh Ave. , Minneapolis, MN 55416; 1-800-328-6722 r 5 minutes. 4 - 5 servings Beat egg and milk in medium bowl. Combine flour, sesame seeds, baking powder, paprika, garlic powder and salt in plastic or paper bag. Dip chicken pieces For spice bag, tie orange peel, stick cinnamon, whole clove and opened cardamom pod in cheesecloth. In a 4-cup measure combine wine, whiskey, raisins, honey and spice bag. Micro-cook, uncovered, on 50% power about 6 minutes or till heated through, but not boiling. If desired, cover and let stand at room temperature for 2 to 3 hours to develop more flavor. If wine wine mixture is allowed to stand, micro-cook, uncovered on 50% power about 6 minutes more or till heated through, but not boiling. Remove spice bag. Serve in mugs. Add some almonds to each mug. en bell peppers, roasted 2.00md 000015 20264 -- & sliced into strips 0.00 000016 20265 Peanut butter 1.50c a 20265 Rice Krispies 2.00c Cookie dough: Blend all ingredients together until you can shape the dough into a smooth ball. Let stand 20 minutes, loosely covered. Form dough into marble-sized balls. Place 2 inches apart on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass greased once and dipped into Nestle's Quik Powder. Bake at 400 for 8 minutes. Remove at once from baking sheet, to paper toweling, and immediately flatten each cookie with a smooth spatula. Let cool 20 minutes. Cookie filling: Soften gelatin in cold water. Place in heat-proof cup in pan of hot water until gelatin is transparent. Meanwhile, beat Crisco until fluffy, adding vanilla and sugar a little at a time. Beat in gelatin mixture when it is completely cooled, but not set or firm. When cooled, shape filling into 1-inch balls. Place between the two bottom sides of the cooled cookies, and press gently until the filling has spread to the edge. 000006 20268 -Dumpling batter x 1 OR 2 TABLESPOONS SALT SOAK THE BEANS IN WATER OVERNIGHT IN A LARGE HEAVY POT. THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL. REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER. THE BEANS SHOULD SPLIT OPEN. STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET. ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES. ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES. THEN ADD CUMIN,OREGANO AND PARSLEY,AND SAUTE 3 SECONDS MORE. ADD THE SUGAR AND SALT. LET MIXTURE COOL. PUREE ALL THE SAUTED MIXTURE THROUGHLY IN A FOOD PROCESSOR OR BLENDER. ADD THE PUREE TO THE BEANS,COOK 20 TO 30 MINUTES MORE. CORRECT SEASONING IF NEEDED. THE SOUP WILL BE VERY THICK. REMOVE BAY LEAVES BEFORE SERVING. GARNISH WITH GREEN ONIONS AND A DOLLOP OF SOUR CREAM,IF DESIRED. MAKES SIX SERVINGS. Fresh lemon juice 2.00 ts Corn starch 1.00 ts Oriental Prepare acini de pepe according to package directions; drain. In small, heavy saucepan, beat eggs with wire whisk until foamy. Stir in reserved pineapple liquid, lemon juice, sugar, butter and salt. Cook over low heat until mixture thickens and coats a metal spoon, stirring constantly, about 2 minutes. Cool to room temperature. In large bowl, combine acini de pepe, pineapple, oranges, grapes and marshmallows; mix well. Fold in egg mixture, then whipped cream. Cover; chill thoroughly. Stir gently before serving. Garnish with cherries. Refrigerate leftovers. shrooms (optional) 0.25 c Sesame seeds, toasted 2.00 sm Lemons, scored, ends cut 0.00 flat, and 0.00 Sliced thin Instructions: Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl. Soak dried mushrooms in hot water for 30 minutes; drain well and shred. Mix up cookies take small balls roll them in your hands place in cookie sheet bake 350 for 10 to 15 minutes let cool and put in filling. and process for 2 seconds. Pour over chicken, turning to coat. Cover and marinate for 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally. For the Sauce; mix together all of the ingredients in a food processor until well-blended. In bowl, cream together peanut butter and mashed potato until smooth. Beat in sugar until fluffy. Beat in egg. Combine rice flour, cornstarch, cream of tartar and baking soda. Add to peanut butter mixture; mix well. Stir in vanilla. Place in refrigerator for about 25 minutes until batter firms a bit. With hands gently form batter into round balls. (1 tsp sized); place on nonstick baking sheet 2-1/2 inches apart. Using fork that has been dipped into rice flour, flatten cookies to about 1/4 inch thichness. Sprinkle peanuts over top. Bake in 375 oven for about 15-20 or until golden brown around edges. Makes 36 cookies, approximately 64 calories and 3 grams fat per cookie. all of chicken to wok, add mushrooms, sesame seeds, and sauce; stir-fry until heated through. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper. Arrange on warmed serving platter. Soak the rice overnight in cold water. Drain the rice and then STEAM it for 20 minutes. While the rice is cooking, bring the other ingredients to a boil in a suitable saucepan. Put the steamed rice in a large bowl and pour the coconut milk mixture over it. Mix well. Let it stand for a while so the rice can absorb the liquid. You may then eat it as is, or, as we prefer, introduce large chunks of freshly peeled mango fruit. This dish has been a hit everytime we serve it!! SECUSERID Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. Add chicken and toss to coat. 2. In a shallow Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat. ) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen. ) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. Put the coriander seeds, cumin seeds, mustard seeds, cinnamon, cloves, peppercorns, nutmeg and red chili in a small frying pan. Place over a medium flame. Now quickly 'dry-roast' the spices, stirring them frequently until they emit a very pleasant 'roasted' aroma. Empty the spices into a clean coffee grinder or spice grinder and grind until fine. Put spiced in bowl. Put the coconut into the same frying pan and dry roast it over a medium flame, stirring all the time. The coconut should pick up lots of brown flecks and also smell roasted. Put the coconut in the bowl with the other dry roasted spices. Put the garlic, ginger, and green chili into the container of an electric blender, along with some water. Blend until you have a paste. Heat the oil in a 10-12 inch frying pan or saute pan over a medium high flame. When hot put in the onions. Stir and fry them until they pick up brown spots. Now pour in the garlic-ginger mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn heat to low, and cook for 25 to 30 minutes or until chicken is tender. Stir a few times during this cooking period, making sure that you turn over each piece of chicken so that it gets evenly colored. marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Put the fish in an open pan, add salt and vinegar. Cook the saffron, peppercorns and mustard in the heated ghee or oil until well mixed. Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes. Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 min Make the dressing by placing the mustard in a bowl and add the vinegar. Start beating with a wire whisk and add the oil slowly as you do. Add the pepper. Divide the dressing evenly between 2 bowls. Put the radiccio leaves int one of the bowls and toss well. Place the Bibb lettuce leaves in the other and toss. Arrange a ring of radiccio around the outer edge of each plate. Place t Bibb lettuce in the center. Crumble the goat cheese over the lettuce. Distribute the tomatoes evenly over the goat cheese on each plate. erving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. Notes ********** RECIPE ENDS ******** Makes 4-6 servings ///\oo/\\\ From the hearth in Sandee's Kitchen. 0.50c c 16765 Boiling water 0.25c Wash the Lentils well and drain. Heat the Ghee or Oil in a large saucpan and fry the Onions. When they soften add the Chili, Pepper, Cumin, Coriander, and Turmeric. Stir in well and cook for 30 seconds or so. Add the Lentils. Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste and stir into the saucepan. Add the Salt and Cashews. Cook a further 5-10 minutes until the Lentils have formed a thick sauce. This dish is a complete meal in itself when served with plain boiled rice. ries with 2 cup of white wine vinegar in a glass container. Cover and allow to steep for 2 days at room temperature. Heat just to boiling point, strain through cheesecloth. Cool and store in tightly sealed container. 16766 Chopped Pecans 1.25c Servings: 1 Grind beef and pork together, twice through the fine plate of a meat grinder. Set aside in refrigerator. Put water in a good-sized heavy saucepan and bring to a boil over high heat. Reduce heat, add oats, cover and simmer gently for two hours, stirring often. Add meat, onion, bay leaf, salt and pepper. Cover and continue cooking for one hour, stirring often. Pour hot mixture into oblong loaf pans that have been rinsed with cold water. Let stand in refrigerator until cold and firm. Keeps nicely for a week or two. Can be frozen. To serve: Slice the goetta into 1/4 inch thick slices and fry in butter or bacon fat until crisp and brown. Serve with hot maple syrup. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a 1-2 qt. saucepan, combine apricots, water, sugar, and cinnamon stick. Bring to boil over high heat, then cover, reduce heat, gently simmer until Apricots are very tender when pierced, about 15 minutes. Discard Cinnamon. Let Apricots cool at least 1 hour. Pour into blender and add milk. Whirl until mixture is smooth. Mix in a large bowl with vanilla, milk, and nutmeg. Cover and chill at least 4 hours or until the next day. In a large bowl, beat egg whites with an electric mixer on high speed until frothy. Gradually beat in remaining sugar until whites hold stiff moist peaks. Set aside about 1/2 C. of the meringue. Gently whisk Apricot mixture into remaining meringue until smoothly blended. Stir in Rum or Brandy to taste and enough more Milk to thin to desired consistency. Pour into serving bowl and float the reserved meringue on top of the liquid. Makes 3 1/2 Qts. (18 servings at 6 oz. each) Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 mi Shake ingredients over ice and strain into a stemmed glass. ain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat Combine the dry ingredients and then stir in the cheddar cheese. Combine the milk, butter and egg then add them to the dry ingredients, mixing until just moistened. Pour into a greased 8-inch square baking pan and bake at 425 degrees F for 35 minutes. Serve hot. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg chol Cut chicken into nuggets. combine bread crumbs, salt, cheese, thyme, basil, and pepper in a bowl. Dip nuggets into butter and then into crumb mixture. Place in a single layer on a non-stick cookie sheet. bake 20 minutes at 205C (400F) Notes ********** RECIPE ENDS ******** Beat brown sugar and butter until creamy, 3 to 5 minutes. Add egg and vanilla. Gradually blend in dry ingredients. Stir in Treasures and nuts. Drop by rounded tablespoonfuls onto ungreased cookie sheets. Bake at 375 for 8 to 10 minutes. Let stand 2 minutes before removing from sheets. Makes about 18 cookies, 2-1/2 inches. * Seed and quarter the orange but DO NOT peel. Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery Remove crusts from bread and cut slices into cubes. Beat eggs, milk, and seasonings. Stir in bread cubes, cheese and crab. Pour into 9" X 13" baking dish. Bake uncovered at 325 degrees for 1 hour or until center is set. 2 cups of shrimp, or a combination of shrimp and crab to total 2 cups may be substituted for crabmeat. James Hopkins Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Add water to potatoes, celery, onions, parsley, seasonings, and bouillon cube. Cover and cook till tender. Blend flour and a small amount of milk and then stir into the vegetable mixture. Add remaining milk and cook until thickened. Add velveeta cheese and stir till melted. 0.00 Red Lettuce Leaves 1.00 tb Dry Sherry 1.00 lg Tomato, ripe 1.00 ts Fresh Ginger, chopped 0.00 Pepper to taste 0.50 ts Boil chow mein noodles according to package directions. Drain. Heat 2 tablespoons oil in wok or very large frying pan. Stir-fry noodles for 3 to 5 minutes, or until crisp and light brown. Remove from wok and set aside. Add remaining 2 tablespoons oil and garlic. Add bean sprouts, bok choy, carrot, green pepper, celery, water chestnuts, bamboo shoots, mushrooms and onion to wok. Stir-fry for several minutes over high heat. Add shrimp, chicken and barbecued pork. Continue stir-frying several minutes. Add broth and cover with lid. Cook with lid on for 3 to 4 minutes. Combine Cornstarch with cold water. Stir in oyster sauce, sugar, MSG, if used, and salt. Add sauce and noodles to wok. Continue cooking just until sauce thickens about 1 minute. Serve immediately. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat a Carciofi Dorati E Fritti To quote the author, "The reason why these fried artichokes are called dorati (golden) is that they are dipped in beaten eggs before frying. eggs from chickens raised on farms have yolks of a much richer color than the eggs on finds in the market today, and food dipped in eggs acquire a golden color. The best artichokes for this dish are the very best fresh and tender ones which have no choke at all and require only a very short cooking time. " Prepare artichokes as directed in "How to clean artichokes - Jewish styles". "Cut in half lengthwise and cut each half into 3 wedges,; keep them in this acidulated water (lemon water) for no longer than 15 minutes. Drain and pat dry with paper towels. Dredge with flour and shake to remove excess. Beat the eggs yolks together. Heat the oil in a small frying pan. Dip artichokes in beaten egg and fry, a few at a time, in moderately hot oil till lightly browned on all sides. Sprinkle with salt, garnish with lemon wedges, and serve immediately. recipes

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Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. 0.33c 4566 Mint-Chocolate Chips;Nestles 1.50c 4566 Egg Yolks; Large 2.00 Preheat the oven to 350 F. With a wooden spoon or in an electric mixer, cream together the butter and sugar until very smooth. Sift the flour into the butter mixture and, using your fingers, work all ingredients into a crumbly but very fine mixture. At this point, add the cayenne pepper, or your choice of other flavorings. Butter the molds and dust the bottom and sides with sugar. Press the shortbread dough into the molds. Bake until golden brown. The time varies from 10 minutes up, depending on the size of the mold. Do not overbake. Cool on racks before unmolding. VARIATIONS: To make the more traditional shortbread, you can substitute a few drops of vanilla extract, 1/4 cup minced candied citron or lemon peel, or 2 tablespoons ground blanched almonds for the cayenne pepper. ture. Tope with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan. 5) Bake in preheated 425 degree oven for 1 hour or until Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients except the grated Parmesan Cheese. Heat to boiling then reduce the heat and simmer, covered, stirring occasionally, until the wheat is tender, about 30 minutes. (A small amount of water can be added if necessary. ) Stir in the cheese and garnish with additional snipped parsley and/or Parmesan Cheese. NOTE: The nutlike texture of cracked wheat reminds one of brown rice, in fact, it is cooked and used in the same way. :Us Navy Minced Beef On Toast For 10 Servings Serves :10 KeyWords :Military Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put 8 cups of water, 1 14 oz can of Italian tomato sauce, 2 medium sized onions (chopped), 1 pound of mixed frozen vegetables into a pot. Add the seasoning and olive oil, heat on high for 30 minutes. Brown the beef in a frying pan, transfer the beef to the soup mixture using a slotted spoon to leave the fat in the frying pan. Turn the heat to medium, heat for 10 minutes. Add the egg noodles, turn the heat to low and heat another 20 minutes. Taste and adjust seasoning. Serve with grated Parmesan cheese. into a skillet and brown with the onions. If beef is very lean, add a tablespoon or two of cooking oil. Salt and pepper to taste. Add flour a tablespoon at a time, stirring and cooking each spoonful, before adding the next. The flour must be cooked to preclude a starchy taste throughout. Add enough flour to absorb most of the oil. Stir in the tomatoes In a saucepan, heat oil and saute onions, celery, cinnamon and peppercorns until onions and celery are soft. Do not let onions brown. Add chicken, garlic, ginger, salt, turmeric and tomatoes. Mix well, cover and cook for 15 minutes. Stir occasionally. Add 6 cups of water, potatoes and cilantro. Mix well, cover and cook for 15 minutes or until the potatoes are done. Add lemon juice, mix and serve. Note: Please discard whole spices while eating. It's also great on hot dogs! *if using self-rising flour omit Decrease salt to 1 Teaspoon. Dissolve yeast in warm water in large bowl. Add all-purpose flour, cereal, molasses, cocoa, salt, caraway seed and oil. Beat on low speed 3 minutes, scraping bowl occasionally. Stir in enough rye flour to make dough easy to handle. Turn dough onto lightly floured surface. Cover and let rest 15 minutes. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. (Dough is ready if indentation remains when touched. ) Grease cookie sheet and sprinkle with cornmeal. Punch down dough and divide in half. Shape each half into round, slightly flattened loaf. Place loaves in opposite corners of cookie sheet. Cover and let rise in warm place 40 to 50 minutes or until double. Heat oven to 375 degrees. Bake 30 minutes. Meanwhile, heat cold water and cornstarch to boiling, stirring constantly. Brush over loaves. Bake 10 to 15 minutes longer or until loaves sound hollow when tapped. Cool on wire racks. 2 LOAVES (12 SLICES EACH); 120 CALORIES PER SLICE. 00002 46 10 1/2 oz. can beef broth 2.00ea 000003 46 Hot water 1.00c 000004 46 Dry white wine 0.50c In a deep bowl, dissolve the yeast in water. Add oil, salt & sugar. Beat in half the flour & the pressed garlic. Add the rest of the flour slowly, working it in as you go. Using your fingers, squeeze the dough together. Bang the dough down hard on the kneading board. Form into an oval & place on an oiled pan. Let rise for a while in a warm place. Preheat oven to 375F & bake for 45 to 55 minutes. Anne Lerner, "Breads you Wouldn't Believe" 1.00c Saute bacon in heavy kettle. Add cabbage, onion, celery, carrots, potato and zucchini; reduce heat and simmer about 20 minutes. Add tomatoes, beef broth, barley, and rice; simmer 2 hours. Blend in white sauce, vinegar, garlic, caraway seed, salt, Worcestershire, and thyme. Simmer about 15 minutes. Adjust seasonings if necessary. Garnish with sour cream and serve. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place everything except vermicelli in the kettle and simmer 1 hour. Add vermicelli and simmer until cooked. chop coarsely 4.00 x Med carrots, scrape & dice 1.00 x Small rutabaga, peel & dice 1.00 tb Parsley flakes 1.00 x Pepper, to taste 1.00 x Dash salt 1.00 lb Beef or venison, chop coarse 3.00 x Med. potatoes, peel & dice 1.00 x Small onion, diced 0.50 c In Dutch oven or large saucepan, heat oil and brown beef. Add tomatoes, on soup mix and paprika. Simmer covered, stirring occasionally, 1 1/2 hours o until beef is tender. Stir in flour and salt blended with water. Bring to boil, then simmer, stirring constantly, until sauce is thickened, about 5 minutes. Meanwhile, cook noodles according to package directions. To serv arrange goulash over noodles. MICROWAVE DIRECTIONS: Omit oil. In 3 quart casserole, combine tomatoes, onion soup mix and paprika. Heat covered 5 minutes or until boiling. Add beef and heat covered at DEFROST (30% power) stirring occasionally, 30 minutes or until beef is tender. Stir in flour a salt blended with water. Heat stirring occasionally, 7 minutes or until sauce is thickened. Meanwhile, prepare noodles as above and serve. [1-2] Mix well. Divide pastry dough into 10 equal parts. On a well floured surface roll each part in * One of the following soup mixes can be used. Onion, Onion-Mushroom, Beefy Mushroom. ** Use either chick peas or garbanzos, rinsed and drained. *** Rinse and drain the Kidney beans. **** Tomatoes should be whole peeled tomatoes UNdrained and chopped. ***** Celery stalk should be coarsely chopped. --------------------------------------------------------------------------- In large saucepan or stockpot, combine all ingredients. Bring to a boil, then simmer, covered, stirring occasionally, 20 minutes or until lentils are almost tender. Remove cover and simmer, stirring occasionally, an additional 30 minutes or until liquid is almost absorded and lentils are tender. Serve, if desired, over hot cooked brown or white rice and top with shredded cheddar cheese. Makes about 4 (2 cup) servings. 0000009048 0000009048 0000009048 0000009048 0000009048 0000009048 0000009048 0000009048 0000009048 0000009048 Prick the skins of the sausages; place in a saucepan and cover with water. Bring to a boil, cover and let simmer for 15 minutes or until cooked. Drain; cut into slices. In a large saucepan or dutch kettle, heat oil and lightly brown the sausage slices. Add the onions and garlic; cook 2 - 3 minutes until softened. Add the chicken stock, chopped tomatoes including juice, frozen spinach, carrots, beans, basil, marjoram and red pepper flakes. Bring to a boil, reduce heat and let simmer, covered, for 10 minutes or until vegetables are almost tender. Add the romano beans including liquid, and the pasta and peas. Let simmer 5 - 7 minutes more or until pasta is al dente - tender but firm. Adjust seasoning with salt and pepper to taste. Thin soup with additional chicken stock (if you wish). Ladle soup into heated bowls and sprinkle with grated Parmesan cheese. Serves 6 - 8. From The Gazette, 91/01/0 9. 0000009052 0000009052 0000009052 0000009052 Mix all ingredients, chill. Serve on hearty crackers especially bacon wafers. May also be heated in a saucepan or crockpot, then served on crackers or eaten like soup. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook the pasta al dente and rinse with cool water. Drain the pasta well and put it in a mixing bowl. Add the remaining ingredients and mix thoroughly. Serve at room temperature or chilled. 3.00 Large onions; chopped 2.00 Medium sweet red bell pepper 0.00 -seeded and chopped 2.00 Medium green bell peppers; 0.00 -seeded and chopped 2.00 Fresh hot green chili pepper 0.00 In a large kettle, cook potatoes, carrots, and celery in water until tender, about 20 minutes. Drain, reserving liquid and setting vegetables aside. In the same kettle, saute onion in butter until soft. Stir in flour, salt and pepper; gradually add milk, stirring constantly until thickened. Gently stir in cooked vegetables. Add 1 cup or more of reserved cooking liquid until soup is desired consistency. beans, drained 2.00 cn (16-oz)_black beans, drained Instructions: Cover beans with water and allow to soak overnight; cook until tender; drain; set aside. Place beef, bacon and water in large soup pot; bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion and salt. Cover and simmer over low heat for about 1 1/2 hours. Scrub beets for soup and cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eighths. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into another pot and add cooked beets, cabbage, leeks, potatoes, tomatoes, tomato paste, vinegar, sugar, beef and bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. water half way up the side of the molds. Put lid on kettle, bring to a boil. Steam 3 hours. Serve with hot rum sauce. Hot Rum Sauce 1 cup light brown sugar 1 cup corn syrup 4 tbsp butter 1/4 tsp salt 1 cup light cream 4 tbsp rum Mix sugar and syrup in a small saucepan, bring to a boil and cook over medium heat for 5 minu HEARTY SOUP MIX: Combine ingredients in a large airtight container. Stir to evenly distribute ingredients. Label container. Store in a cool, dry place. Use within 6 months. Shake before using. Makes about 12- 1/2 cups of Hearty Soup Mix. HEARTY SOUP STOCK: Put 6 cups water in a large kettle or Dutch oven. Add 1-1/3 cups Hearty Soup Mix and salt. Bring to a boil. Cover and simmer 1 to 1/2 hours. Add carrots, celery, cabbage, tomato sauce, and vegetable juice cocktail. Add cooked ground beef or other leftover meat, if desired. Simmer 20 more minutes, until vegetables are cooked. YIELD: 6 to 8 Servings. century. This is a dessert that was serverd on a showboat that traveled from the head of Allegheny River down the Ohio to the Mississippi. The calliope was the musical steam whistle, perched on top of excursion boats, that was played on a keyboard tp announce the arrival of the steamships. Soften the gelatin in the cold coffee. Stir in the hot coffee and sugar, until gelatin and sugar Heat margarine in 3-quart saucepan over medium heat. Cook onion and garlic in margarine about 2 minutes; remove from heat. Stir in paprika, basil and cream cheese. Gradually stir in milk and soup. Beat with hand beater until smooth. Stir tomatoes into soup. Break up tomatoes. Heat over medium heat, stirring frequently, until hot. 8 SERVINGS (ABOUT 1 CUP EACH); 200 CALORIES PER SERVING. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In 4 quart saucepan or dutch oven, brown meat. Add onion and garlic; cook until onion is tender. Drain. Stir in remaining ingredients except frozen vegetables. Cover, bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Add frozen vegetables; cook about 10 minutes or until vegetables are tender. Additional water may be added if soup becomes too thick upon standing. be bean curd 0.33 c Mushroom liquid 1.00 tb Thin soy sauce 1.00 p In large kettle, cover beef with water and add chopped onion, salt, thyme. Bring to boil. Skim fat from surface. Add split peas, cover and simmer over low heat, 3-4 hours. Add all remaining ingredients. Cover and simmer 30 minutes. Adjust seasoning. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liqu Combine the undrained tomatoes, undrained beans, water, and remaining vegetables and seasonings in a 4-quart Dutch oven. Bring to boil. Reduce the heat; cover and simmer for about 1 hour or until vegs. are tender. Cal: 180 per serving; 1/4g fat. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork bu FOR ICE CREAM: Place ice cream in medium bowl and soften slightly at room temperature. Stir in chopped Heath bars. Cover bowl with plastic wrap and freeze. (Can be prepared 3 days ahead) FOR CARAMEL SAUCE: Bring whipping cream to simmer in heavy small saucepan. Set aside. Combine sugar and 3 tablespoons water in heavy medium saucepan. Stir over medlium heat until sugar dissolves. Increase heat to high and boil without stirring until caramel is deep amber color. brushing down sides of pan with wet pastry brush if sugar crystals form and occasionally swirling pan, about 8 minutes. Remove from heat and slowly add warm whipping cream (mixture will bubble vigorously). Return sauce to low heat and stir until smooth. Remove from heat and mix in butter. (Can be prepared 3 days ahead. Cover and refrigerate. ) FOR BROWNIES: Preheat oven to 350~. Butter 9" square baking pan with 2" high sides. Combine butter and both chocolates in top of double boiler set over simmering water; stir until melted. Remove from over water and cool mixture slightly. Using electric mixer, beat eggs, sugar and vanilla in large bowl until slightly thickened, about 1 minute. Beat in chocolate mixture. Add flour, baking powder and salt and mix until combined. Stir in 1 cup chopped Heath bars. Transfer batter to prepared pan. Sprinkle with remaining 2 tablespoons chopped candy. For fudgy consistency, bake until tester inserted into center comes out with moist batter still attached, about 27 minutes; for cakelike texture bake until tester inserted into center comes out with a few moist crumbs attached, about 35 minutes. Cool. (Can be prepared 1 day ahead. Cover and store at room temperature. ) Rewarm sauce over low heat. Cut brownie into 9 pieces. Spoon warm caramel sauce onto 8 plates. Place 1 brownie in center of each (reserve extra brownie for another use). Surround each with 3 small scoops of ice cream. Using sharp knife, cut the candy bars into 1/2 inch chunks. You should have about 1 cup. Place the chunks in a bowl, cover, and freeze. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream, milk, vanilla, and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufactor's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the candy, then continue freezing until the ice cream is ready. Makes generous 1 quart. Variations: Coffee Heath Bar Crunch; Omit vanilla and substitute 3 T good-guality freeze-dried coffee. Add 2 T coffee with the cream and milk and add the remaining 1 T coffee with the candy (after the ice cream stiffens). ato Paste 0.00 Water Instructions: Soak the beans overnight in cold clean water. First thing in the morning, Heath candy bars chopped up with 1/2 cup nuts Mix with fingers until crumbly; flour, sugar and oleo. Take out a cup of the mixed 3 ingredients. Then with the remaining mix add egg, milk, soda and salt. Beat and put in a greased pan. Add the cup of mixture over the top of the cake mix in the pan and sprinkle the candy and nuts over all. Let bake 30 minutes in a 350 degree oven. Take the ground turkey and fry it in about 3 T of corn oil in a wide frying pan. * Garnishes to include whipped cream and chocolate shavings (optional). In large bowl, combine vanilla waver crumbs, almonds, butter and sugar; mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2 inches up the sides. Set aside. Melt over hot (not boiling) water milk chocolate chips; stir until smooth. Set aside. Pour milk into small saucepan; sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin dissolves. Set aside. In large bowl, combine cream cheese, sour cream, and melted chocolate chips; beat until fluffy. Beat in gelatin mixture and almond extract. Fold in whipped cream. Pour into prepared pan. Chill until firm (about 3 hours). Run knife around edge of cake to separate from pan; remove rim. Garnish with whipped cream and chocolate shavings, if desired. Makes 1 9-inch Cheesecake rscotch Cookies #2 Butterscotch Fudge * Neufchatel Cheese shoul be LIGHT Philly brand Neufachatel Cheese and it should be softened. Lightly grease bottom of 9-inch springform pan. Sprinkle with crumbs. Dust bottom; remove excess crumbs. Put cottage cheese in blender container Cover; process on high speed until smooth. In large mixing bowl of electric mixer, combine cottage cheese, neufchatel cheese, sugar and flour. Mix at medium speed until well blended. Add eggs, one at a time, mixing well after each addition. Blend in milk and extract; pour into pan. Bake at 325 degrees F. , 45 to 50 minutes or until center is almost set. (Center of cheesecake appears to be soft, but firms upon cooling. ) Loosen cake from rim of pan; cool before removing rim of pan. Chill. Top with fresh slices of strawberries or blueberries, if desired. VARIATION: Prepare pan as directed; omit blender method. Place cottage cheese in large bowl of electric mixer; beat cottage cheese at high speed until smooth. Add neufchatel cheese, sugar, and flour, mixing at medium speed until well blended. Continue as directed. Buzzard's Breath Chili Bye Bye Birdy Curry Dip Bye-Bye Birdy Curry Dip Burgoo Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * or use 1/2 tsp brandy extract and 3 tbsp orange juice Set aside a few berries for garnish. Slice remaining berries; add sugar and let stand 30 minutes. Drain berries, measuring juice; add water to make 1 cup. Dissolbe Jell-o jelly powder in boiling water. Measure 3/4 cup of the jelly; add brandy, liqueur and 1/2 cup bery sugar liquid. Chill until slightly thickened. Fol into Dream Whip dessert topping. Pour into a 6 cup glass serving bowl. Chill until set, but not firm. Add remaining 1/2 cup berry liquid to remaining jelly. Stir in berries. Spoon gently over set layer in bowl. Chill until firm, about 4 hours. Garnish with reserved berries and extra whipped topping. Makes 8 servings. Recipe can be doubled. up Stock 2.00 ts Dried Pickled Cabbage 2.00 ts Sesame Oil 10.00 Carrot Balls 10.00 Turnip Balls 0.00 Spinach 0.00 --------- SEASONINGS --------- 5.00 Ginger Slice Heavenly Strawberry Trifle Cut cake vertically into halves. Freeze 1/2 of cake for future use (such as dipping in hot chocolate fudge sauce), tear other half into 3/4" pieces. Prepare topping mix as directed on package using skim milk. Layer half the cake pieces, yogurt, whipped topping, strawberries, and kiwi in a 2 qt serving bowl. Repeat layers and sprinkle with almonds. Garnish with whole strawberries if desired. Refrigerate at least two hours. Serves 12 (little, tiny, miserly servings, not the kind real people eat) Serves 6 real people Add some soy sauce to the pork foot. Heat oil for frying. Fry the pork foot till golden brown. Remove and drain. Save some oil in the wok. Add seasonings. Stir quickly. Melt butter and chocolate in top of double boiler. Stir in sugar gradually about 4 tbsp. at a time. Add milk slowly. Cook until smooth and satiny. Heat as need to pour over ice cream, pound cake, etc. Stores well in refrigerator for a long period of time. Steam for 10 minutes. Save the juice oozing out from the pork foot. Put the pork foot, upside down, on the plate. Stir-fry the dried pic *Note: Neck of mutton may be either whole or in chops (use lamb only if you have to). Start to cook this dish the day before serving. Boil the neck of mutton in a large covered pan in 2-1/2 pints lightly salted water for 2 hours (or more if the meat needs it). Skim off all the scum and the excess fat as it rises to the surface of the water. Take out the meet when it is tender. Put in the barley and leave it soaking in the stock overnight. Next day, bring the stock and barley back to the boil. Prepare and dice all the vegetables except the leeks to the stock and cook for another 60 minutes. Add the leeks, cut into fine rings, 10 minutes before the end of cooking. If you want to have the meat in the stew, strip it off the bones, cut into small pieces and return it to the soup before reheating thoroughly. Put a tablespoon of parsley in each plate, and pour in the soup. If you prefer a two-dish meal, serve the meat as a main course afterwards with potatoes - Golden Wonder are Chrissie's preferred variety. Bake the potatoes if they are mature. Or boil them in their jackets if they are new. For really fluffy, floury boiled potatoes, Chrissie cooks hers whole and unpeeled (never cut a Golden Wonder) for 12-15 minutes, depending on average size. Then drain out all but a little of the water, lid the pan tightly and steam the potatoes for another 10 or 15 minutes, shaking regularly, until they are dry and floury in texture. 8723 Roll out the pastry to a rectangle 30X12 in. (80X30xcm) and brush with the fat. FOR THE FILLING: combine together all the ingredients for the filling and distribute evenly over the pastry surface. Roll up like a swiss roll starting from the long side. Grease a round cake tin 10 in. (26cm). Lay the roll in the cake tin in a spiral shape and brush with milk. OVEN: moderately hot BAKING TIME: about 50 minutes FOR THE ICING: sieve the icing sugar and blend with as much water as will give a good coating consistency. Ice the roll and decorate with the almond "spikes" te smoke (hickory 0.00 -works well also) 0.25 c Water 0.25 c Cayenne pepper 2.00 -3 0.00 -lb's Instructions: Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon s Heat the oven to 350 degrees F. Mix all of the ingredients together. Spread the mixture into an ungreased loaf pan, 9 X 5 X 3-inches. Bake uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. Serve on a heated platter. sit for a couple of hours. Trim all fat from the beef. Add beef to the mixture. Let sit for 5 or 10 minutes Combine raisins and water in saucepan. Bring to a boil, reduce heat and cover. Simmer 20 minutes. Drain raisins, reserving liquid. Add enough water to reserved liquid to make 1/2 cup. Cool well. Cream together butter and sugar in bowl until light and fluffy, using electric mixeer at medium speed. Add eggs, beat 2 more minutes. Sift together flour and baking powder. Add flour mixture alternately with 1/2 cup of reserved raisin liquid into creamed mixture, mixing well after each addition. Stir in raisins. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 18 minutes or until golden brown. Serve hot with homemade jam or jelly. cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 400 or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen. Combine green onions, parsley, lemon juice, and pepper. Sprinkle trout cavities with salt, then spread each with onion mixture. In a wide frying pan over medium heat, cook bacon until crisp. Remove bacon from pan and drain. Leave 2 or 3 TBS. of the drippings in pan and reserve remaining drippings. Combine baking mix and cornmeal on a piece of wax paper. Coat trout on both sides with mixture. Arrange half the trout in pan. Cook, turning once, until fish is lightly browned and flakes readily when prodded in thickest portion with a fork. For a 1-inch thick fish (measured in thickest portion), allow 10 minutes total - 5 minutes on each side. (Allow same ratio of thickness to time - 1 inch: 10 minutes - for fish of all thicknesses. ) Cook remaining fish in reserved drippings. Slip a bacon strip into cavity of each fish. Garnish with lemon wedges, if desired. Serves 6. Add all dry ingredients. Then pour in the liquids, measure the oil before the honey and watch the honey slip right off the spoon. Select white bread and push start. This loaf may sag a bit in the center, but does not affect the texture or taste. From Loafing It by DAK $ Boil the stock. Add the butter, mint, basil, coriander and parsley and cook 5 minutes. Beat the eggs with the salt and pepper. POur mixture slowly into the boiling broth, mixing with a wire whip so that the egg does not coagulate into one lump. The soup will be thick and very flavorful. When serving, add parmesan cheese to taste. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour Omit salt. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water, parsley, shortening, rosemary and thyme. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place 35 to 40 minutes or until double. Grease loaf pan, 9 X 5 X 3 inches. Stir down batter by beating about 25 strokes. Smooth and pat batter in loaf pan with floured hands. Cover and let rise in warm place about 30 minutes or until double. (Do not let overrise. ) Heat oven to 375 degrees. Bake 40 to 45 minutes or until loaf sounds hollow when tapped. Brush top with margarine. Remove loaf from pan; cool on wire rack. 1 LOAF (ABOUT 16 SLICES); 100 CALORIES PER SLICE. covered, 30 minutes. Check for doneness by cutting into thickest part of roast. It usually takes HERB CROUTONS: Toast bread cubes in 300F oven until dry and crisp and golden brown. Saute in butter seasoned with Herb seasoning, Season-All, and garlic salt. Use in Caesar salad, potato dumplings; spoon on top of soups or use as a topping for vegetables and casseroles. Makes 1 cup. es on platter and serve hot. If you wish, you may sprinkle 3 tablespoons flour over pan drippings, place pan back over medium heat and cook, stirring constantly, until thick and smooth. *if using self-rising flour omit Baking powder and salt. Cut shortening into flour, baking powder, salt and herbs with pastry blender until mixture resembles fine crumbs. Stir in milk. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew (do not drop directly into liquid). Cook uncovered 10 minutes. Cover and cook 10 minutes longer. 10 DUMPLINGS; 105 CALORIES PER DUMPLING. To Microwave: Prepare dumplings as directed. Drop dough by spoonfuls onto hot meat or vegetables in boiling stew in 3-quart microwavable casserole only around edge (do not drop dough in center). Cover tightly and microwave on high 5 to 7 minutes, rotating casserole 1/2 turn after 3 minutes, until dumplings are no longer doughy. 0000016002 0000016002 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 Place all ingredients in blender or food processor. Cover and blend on high speed, or process, until smooth. Try with hot or cold meats and poultry. ABOUT 1 CUP SAUCE; 80 CALORIES PER TABLESPOON. 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016003 0000016004 0000016004 0000016004 0000016004 0000016004 0000016005 0000016005 0000016005 0000016005 "The herb flavors become intense in these simple crackers. Try any of your favorite herbs and spices, alone or in combinations. Dill works well, as does a mix of four parts basil to one part oregano. These crackers go well with dips and are expecially good crumbled into soups and salads. 325~F. 15 to 20 minutes Preheat the oven to 325~F. Combine the flour, herbs, salt, and pepper in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out very thin, 1/8 inch maximum. With a sharp knife, cut the dough into rectangles 1 inch by 5 inches and place them on an ungreased baking sheet. Prick each cracker in 3 places with a fork, pressing all the way through the dough. Brush the tops with the egg mixture. Bake for 10 minutes. Turn the crackers over, brush them with the egg mixture, and continue baking for another 5 to 10 mintues. Cool on a rack. These crackers will crispen as they cool. If some of them are still not crisp after cooling, put them back in the oven for a few minutes and let them cool again. Yield: 60-70. Egg; well beaten 0.00 --------- FILLING --------- 1.00 lb Pork; lean ground 1.00 Onion; finely chopped 0.50 ts Salt 0.25 ts Pepper 0.50 ts Thyme Be creative and substitute one of the delicious, flavored variation. Shake vinegar and herb in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. Place one sprig of fresh herb, berries or garlic clove in jar to identify, if desired. 2 CUPS VINEGAR; 2 CALORIES PER TABLESPOON. 0.25 c Butter 0.50 c Flour 1.00 tb Parsley 1.00 c Mushrooms; chopped Instructions: For Crust: Combine flour, baking Herb-roasted Chicken with Lemon Rice. Heat oven to 375 degrees. Mix rice, parsley, lemongrass and lemon peel. Fill wishbone area with rice mixture. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity with rice mixture. Tie drumsticks or skewer to tail. Place chicken, breast side up, on rack in shallow roasting pan. Mix cream cheese and basil. Loosen breast skin gently with fingers as far back as possible without tearing skin. Spread cream cheese mixture between breast meat and skin. Cover breast with skin. Roast uncovered 1 to 1-1/4 hours or until drumstick moves easily. 6 SERVINGS; 370 CALORIES PER SERVING The cream cheese mixture that coats the chicken breast keeps the meat moist during roasting, adding a rich basil flavor. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute. Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. nic format courtesy of Karen Mintzias 1.50qt 9118 15oz. cans of red kidney bea 2.00 9118 48 oz. jar white kidney bean Add asparagus to boiling pan of salted water. Simmer until tender, about 1 minute. Drain; pat dry. Meanwhile, remove and discard mushroom stems; Cut mushrooms into 1/4 inch strips. Melt butter in large heavy skillet, add shallots; cook over medium heat, stirring frequently until golden brown. Add asparagus and mushrooms; cook 2 minutes, add herbs, salt and pepper; cook an additional minute. Transfer asparagus to ovend-proof individual serving platters or gratin or to a large oven-proof platter, keeping stalks in an even row so they can be served easily; sprinkle with shiitakes. Top with Parmesan; place platter under hot broiler until cheese is slightly melted, about 2 minutes. Serve immediately. nutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * substitute: 2 pk (10 ounces each) frozen Broccoli, cooked and drained Prepare and cook broccoli pieces as directed. Heat oil in 10-inch skillet over medium heat. Add basil, oregano, salt, garlic and tomatoes. Heat about 1 minute, stirring frequently, until hot. Pour over broccoli and mix gently. 4 SERVINGS (ABOUT 1 CUP EACH); 90 CALORIES PER SERVING. y Jack cheese 2.00 c Shredded lettuce 1.00 md Tomato, chopped 1.00 Ripe avacado, peeled, Bake Cook cauliflower; drain. Melt margarine in a skillet. Add onions and celery, cook until tender, about 10 minutes. Remove from heat and stir in broth mix, poultry seasoning and sage. Preheat oven to 350F. Dice cauliflower. Add onion mixture, drained mushrooms, salt and pepper and mix well. Place mixture in a baking dish that has been sprayed with a non-stick spray. Bake 20 minutes. Bake at 350'F. oven 20 minutes. A deliciously seasoned soft spread served as part of the cheese course at the restaurant Leon de Lyon in Lyons, France. Try it on walnut bread. Makes 4 cups. Thinly sliced french or walnut bread Using electric mixer, beat cheese with chives, parsley, shallots and chervil. Fold in whipped cream, oil, vinegar, salt and peper. Refrigerate until well chilled. (Can be prepared 1 day ahead. ) Serve chilled with sliced bread. 4 -1 -1 -1.00 -1.00 -1.00 -1. nonstick spray coating dairy sour cream (optional) sliced or slivered pitted ripe olives, red caviar OR chives (optional) roasted red papper OR pitted ripe olive cutouts* (optional) For crust, spray twenty-four 1 3/4 inch muffin cups with nonstick spray coating. Sprinkle bread crumbs or crushed zwieback onto bottom and sides to coat. Shake pans to remove excess crumbs. Set aside. In a small mixer bowl, combine cream cheese, cottage cheese, Swiss cheese, flour, basil, and garlic powder. Beat with an electric mixer on medium speed just till fluffy. Add eggs; beat on low speed just till combined. Do not overbeat. Fill each crumb-lined muffin cup with 1 tablespoon of the cheese mixture. Bake in a 375 degree F oven for 15 minutes or till centers appear set. (Tarts will puff during baking, then deflate as they cool. ) Cool in pans on wire racks for 10 minutes. Remove from pans. Cool thoroughly on wire racks. To serve, spread tops with sour cream. Garnish with olives, caviar, chives, and/or red pepper and olive cut-outs. Makes 24 tarts. TO REFRIGERATE: Bake and cool tarts as directed, except do not spread with sour cream or top with garnish. Cover and chill kin the refrigerator for up to 48 hours. Let tarts stand at room temperature for 30 minutes before serving. Spread with sour cream and garnish as directed. TO FREEZE: Bake and cool tarts as directed, except do not spread with sour cream or garnish. Freeze tarts, uncovered, on wire rack about 1 hour or till firm. Transfer to a freezer container or bag. Seal, label, and place in the freezer. To thaw, let stand, loosely covered, at room temperature about 2 hours or in the refrigerator overnight. Spread with sour cream and garnish as directed. * Decorative cut-outs: Use tiny hors d'oeuvre cutters to cut leaves, stars, or other decorative shapes out of the roasted red peppers and pitted ripe olives. Penndutch 1922 Heat oven to 375 degrees. Heat margarine and oil in rectangular pan, 13 X 9 X 2 inches, in oven until margarine is melted. Stir in remaining ingredients except chicken. Place chicken in pan, turning to coat with herb mixture. Arrange chicken pieces skin sides up. Bake uncovered 30 minutes. Turn chicken. Bake about 30 minutes longer or until juices run clear. 6 SERVINGS; 345 CALORIES PER SERVING. To Microwave: Place margarine and oil in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Microwave uncovered on high 45 to 60 seconds or until margarine is melted. Stir in remaining ingredients except chicken. Place chicken in dish, turning to coat with herb mixture. Arrange chicken, skin sides up and thickest parts to outside edges, in dish. Cover with waxed paper and microwave on high 16 to 20 minutes, rotating dish 1/2 turn after 10 minutes, until juices run clear. c All-purpose broth 0.00 -OR low-sodium chicken broth 0.50 ts Ground black (See also: Tomato & Garlic Sauce. ) Cut chicken into 1/2-inch pieces. Puree in processor in 2 batches to very smooth paste. Refrigerate until well chilled, at least 1 hour. Meanwhile, thinly slice leek and shallot. Melt butter in heavy small skillet over low heat. Add leek and shallot and cook until soft, stirring occasionally, about 15 minutes. Cool. Combine half of chicken with half of leek mixture in processor. Puree until smooth. Add half of egg whites and process until smooth. Transfer to bowl. Repeat with remaining chicken, leek mixture and egg whites. Refrigerate until well chilled. Blend half of chicken mixture, salt, pepper and nutmeg in processor. With machine running, slowly pour 1 cup plus 2 tablespoons cream through feed tube. Blend 1 minute. Transfer to large bowl. Repeat with remaining chicken, salt, pepper, nutmeg and 1 cup plus 2 tablespoons cream. Combine both chicken mixtures. Bring chicken broth to boil in large skillet. Add spinach and basil and toss until just wilted, about 45 seconds. Drain well. Squeeze out any remaining liquid. Puree spinach mixture with remaining 3/4 cup cream until smooth. Blend in 1/4 of chicken mixture. Preheat oven to 350 deg. Line 9x5-inch loaf pan with plastic wrap, leaving 5-inch overhang. Pour half of white chicken mixture into pan. Cover with half of spinach mixture. Using knife, swirl through layers to create marble effect. Repeat with remaining chicken and spinach. Tap pan on work surface to settle pate. Fold overlapping plastic over top of pate. Cover pan tightly with foil. Place loaf pan in deep roasting pan. Pour enough water into roasting pan to come 2/3 up sides of loaf pan. Transfer to oven and bake 1 1/4 hours. Cool. Weight pate with heavy object and refrigerate overnight. Unmold pate onto platter. Let stand at room temperature 1 hour before serving. Pass Tomato & Garlic Sauce separately. PER SERVING: 129cal. , 3g Pro. , 7g Fat, 17g Carbo. , 72mg Sodium Into large pot of boiling water, cook corn 5 minutes until tender. In a small bowl, combine remaining ingredients. In microwave, cook on high until butter is melted (1 - 1 1/2 minutes). Serve corn brushed with herb butter. 63=[#1U .N$3Zy In a large skillet, heat margarine. Add seasonings. Cook for about 1 minute to soften. Stir in bread cubes and saute until browned and crisp. Scatter on tops of soups or salads just before serving. Makes 2 cups. VARIATIONS: - try other seasonings of your choice such as curry powder, cut into cubes. Spread on ungreased baking sheet. Toast in 400 deg F oven for about 10 minutes, turning occasionally, until golden brown and crisp. Store in tin at room temperature for 1-2 days; some of their crispness will be lost if stored in plastic container. They may be reheated and crisped in 350 deg F oven for 5 minutes. Serves :6 KeyWords :Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *INGREDIENT LIST SHOULD READ: 3 (10-oz. ) pkg. Green Giant French Style Green Beans Frozen in Butter Sauce. Cook beams accordint to pkg. directions. Remove from pouch and pour into serving dish. Sprinkle with herbs and parsley. I have not tried this recipe yet. The recipe comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classics #1 3. 2.00 tb Fresh chopped parsley 0.00 Salt 0.00 Parsley sprigs Instructions: This is GARNISH: broccoli florets, optional Bring large pot of water to boil; cook pasta until al dente. When pasta is done, drain well. Toss hot noodles with margarine to melt. Add other ingredients. Toss to combine. Garnish with broccoli florets. VARIATIONS: - add sauteed mushroom slices or your choice of steamed chopped vegetables. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Toss all of the ingredients into a round, medium sized casserole dish and combine well. Cover and microwave on full power until the onions are just tender, about 5 minutes. Let the onions stand for 3 minutes before lifting the cover nd serving. The onions are even tastier when reheated and eaten the second day. Great as a side dish to turkey or roast pork. Printed in the Detroit News. re, and 9 minutes for medium. Place steak on a serving *3-pound beef bottom round, Rump, tip or chuck eye roast Substituted; decrease salt We know you'll love our New England classic with succulent vegetables. 3/4 teaspoon Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt, pepper and spices. Add beef broth. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325 degree oven 2-1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegetables are tender. Remove to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables. 8 SERVINGS; 415 CALORIES PER SERVING. ith extra sliced chillies, baby basil leaves and bean sprouts. Chilli paste. Blend or process all ingredients until smooth. Notes ********** RECIPE ENDS ******** 4.00c Combine Potatoes & 3 C. Water in A Large Saucepan, Bring To A Boil. Cover & Reduce Heat & Simmer 15 Min. OR Until Tender. Drain Potatoes,Allowing To Cool To Touch. Peel Potatoes; Mash Pulp & Cottage Cheesein A Medium Bowl. Add Parsley, Sage, Rosemary, Thyme, Salt, Garlic Powder, Onion & Egg Whites. Stir Until Well Contained. Place Wheat Germ in A Shallow Dish. Drop A Scant 1/3 Cupful Of Potato Mixture Onto Wheat Germ. Gently Coat Potato Mixture With Wheat Germ & Place On A Baking Sheet Coated With Cooking Spray. Pat Potato Mixture To 1/2 Inch Thickness. Repeat Procedure With Remainingpotato Mixture To Make An Additional 7. Bake At 350 F. For 15 Min. Turn Patties Over; Bake An Additional 15 Min. OR Till Golden Brown. Serve Immediately. (Fat 1. Chol. ) 9428 (7-oz) or 1/2 lb pkg elbow 1.00 9428 macaroni - 2 cup uncooked 0.00 Rinse Salmon, Pat Dry. Cut 4 (18 X12 Inch) Pieces Of Heavy Dutyaluminum Foil. Light Coat Dull Side Of Each Foil Square With Cooking Spray. Center A Dill Sprig & A Sorrel Leaf On Lower Half Of Foil. Top With Salmon. Place Another Dill Sprig & Sorrel Leaf On Top Of The Fillet. Sprinkle With 1 1/2 t. Chopped Shallots, 1/2 t. Lime Juice & A Pinch Of Pepper. Repeat Procedure With Remaining Fillets. Fold Upper Half Of Foil Over Fillets, Meeting Bottom Edges Of Foil. Seal Edges Together Making A 1/2 in. Fold. Fold Again. Allow Space For Heat Circulation & Expansion. Repeat To Seal Each Side. Place Foil Packets On A Baking Sheet Then Bake At 400 Degrees For 7 To 10 Min. Cut An "X" in Top Of Each Packet & Fold Foil Back. Spoon Salmon & Herbs Onto Warm Plates. Fat 4. 4, Chol. Smoked, corned or pickled tongue may require soaking before cooking. Lamb and pork tongues are usually sold ready-to-serve. 240 CALORIES PER 3-OUNCE SERVING. Combine all ingredients except lettuce and green onions in a bowl. Cover, Refrigerate 8 hours or overnight; stir occasionally. Drain, reserve marinade. Broil shrimp 4 inches from heat until cooked and tender. (about 2 minutes on each side, less for small shrimp) Do not overcook or shrimp will become tough. Brush occasionally with marinade. Serve shrimp on shredded lettuce; sprinkle with chopped green onion. (marinade may be heated and served for dipping, if desired) Makes 6 servings tilage. If serving tongue cold, reserve cooking liquid. After removing skin, roots, bones and cartilage, allow tongue to cool in reserved liquid. Notes ********** RECIPE ENDS ******** nnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and Prehead oven to 375F. Halve squash lengthwise. Scoop out and discard seeds. Place cut side up in baking pan; add butter and garlic to hollow centers. Sprinkle with 1/2 t salt and 1/4 t pepper. Cover thightly with foil; bake 1 1/2 hours or until very tneder. (To microwave: With fork, pierce whole squash severl times. Place in glass baking dish. Cook in HIGH 18 minutes, turing squash every 4 minutes. Let stand 5 minutes. Place butter in small glass bowl; melt on HIGH 30 seconds. Add garlic; cok on HIGH 1 minutes; with fork, mash. Halve squash lengthwise; seed. ) 2. Remove squash from oven; discard foil. With fork, transfer garlic to small bowl; mash. With fork, comb squash strands into large bowl. Add mashed garlic, cheese and basil; toss. Season to taste with additional salt and pepper. If deisred, sprinkle with freshly grated Parmesan cheese. 4303 Whole wheat flour, and 0.50c Cook spinach about 5 minutes in a heavy enameled pot. After squeezing thoroughly to rid of as much water as possible, chop it coarsely and put into enameled saucepan with the softened butter and other seasonings. Stir over very low heat until butter is almost absorbed. Add small clove of garlic, crushed in garlic press, 1/2 c pine nuts, 1/2 c seeded raisins (softened 5 minutes in hot water). Cover and cook over very low heat for about 5 minutes, stirring constantly. Turn into a hot vegetable dish. A cup of chopped, smoked ham may be added if desired. Maynard C. Nicholl smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 35 minutes. Use fruit and nut filling between layers, and a boiled icing for top and sides. The Household Searchlight K III --------- 0.00--------- Combine ingredients: mix well. Use margarine to grease baking dish. Pour mixture in dish. Bake at 350 degrees for 40-45 minutes. yWords :Chinese Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 vegetable oil for deep frying Preheat oven to 300 deg. Spread bread crumbs on baking sheet. Bake crumbs for about 10 minutes to dry. Peel eggs, halve and separate yolks from whites. Melt butter in heavy small skillet over low heat. Add herbs and stir until wilted, about 1 minute. Cool slightly. Mash yolks in small bowl. Stir in herb mixture. Season with salt and generous amount of pepper. Spoon herbed yolk mixture into egg whites. Combine bread crumbs and Parmesan in shallow bowl. Dip stuffed eggs in flour, then beaten egg; roll in bread crumbs, coating thoroughly. Refrigerate uncovered at least 20 minutes. (Can be prepared 6 hours ahead. ) Heat oil in deep fryer to 360 deg. Fry eggs in batches (do not crowd) until golden brown, turning occasionally, 3 to 4 minutes. Drain on paper towels. Sprinkle with salt and serve. *Combine parsley with sage, rosemary or basil. Cut each strip into thin slices, cutting across the g Halve eggs lengthwise. Scoop out yolks into a large bowl; set egg white halves aside. Mash yolks; blend in cheese spread, mayonnaise, scallions, pimentos and mustard until smooth. Spoon or pipe yolk mixture into egg white halves. Garnish with sliced scallions and serve. ce lengthwise into strips, julienne style. 4. Remove seeds from bell pepper and cut into 1 1/2" pieces. In a 4-cup measure micro-cook onion and butter or margarine, uncovered, on 100% power 1 to 1 1/2 minutes or until onion is tender but not brown. Stir in tomato sauce, dried basil, dried thyme, and freshly ground pepper. Micro-cook, uncovered, on 50% of power for 4 to 6 minutes or just till boiling. Stir in the water and instant chicken bouillon granules. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till the mixture is heated through. Serve with the Parmesan Croutons. Heat water in large non-stick frying pan. Add zucchini, yellow squash, green pepper, celery and onion. Cover and cook over medium heat until vegetables are tender-crisp, about 4 minutes. Sprinkle seasonings over. Top with tomato wedges. Cover and cook over low heat until tomato wedges are just heated, about 2 minutes. Makes 4 servings. Bring to boil. 9. Add t Coat A Large Saucepan With Cooking Spray, Place Over Medium Heat Until Hot. Add Onion & Garlic & Saute 3 Min. OR Until Tender. Add Water, Tomatoes, Carrots, Red Potatoes & Chicken Bouillon Granules. Bring To A Boil. Cover, Reduce Heat & Simmer 30 Min. OR Until Carrots Are Tender; Set Aside. Position Knife Blade in Processor. Add Half Of Vegetables & Cooking Liquid. Process Until Smooth. Place in Large Bowl. Processremaining Vegetables & Cooking Liquid. Add Buttermilk, Lemon Juice, Marjoram, Thyme & White Pepper To Vegetable Puree. Stir Well. Cover. Chill 8 Hours. Stir Well Before Serving. Garnish With Fresh Thyme If Desired. Serve Chilled. (Fat 1. 4, Chol. ) 1.00ts c 21280 Onions, chopped 3.00md d 21280 Oil 2.00tb * bias-sliced into 1 inch pieces (2 cups) Place a steamer basket in a large saucepan. Add water to just below basket. Bring water to boiling. Meanwhile, peel a strip around the center of each new potato. Add potatoes and carrots to steamer basket. Cover and steam for 20-25 minutes or till vegetables are tender. Remove veggies from steamer and place in serving bowl. Sprinkle with oil or melted margarine and rosemary or thyme. Toss lightly to coat. ******************************************************** Per serving: 170 calories, 3 g protein, 35 g carbohydrates, 3 g fat, 0 mg cholesterol, 31 mg sodium, 749 mg potassium. 1.00 ts Garlic, minced 1.00 Onion, chopped 1.50 ts Chili powder 1.50 ts Cumin, ground 1.00 cn Tomatoes, chopped (1 lb) 1.00 cn Tomato sauce (15 oz) 2.00 cn Kidney beans, red (1 lb) Instructions: Thaw tofu quickly by placing bag in boiling water. Preheat the oven to 375F. Line two baking sheets with parchment paper. Cream the butter in a large bowl until pale yellow and light. Add the sugar, and continue mixing unil the mixture is fluffy. If you are using fresh rosemary, mince it. If you are using dried rosemary, crush it in a mortar and pestle, or by using a rolling pin on a flat surface, until it is fine but not a powder. Add both flours, the salt, and the rosemary to the butter mixture, and mix until thoroughly combined. The dough will be somewhat soft. Refrigerate it for 1 hour, if necessary, so that it is firm enough to roll. Roll the dough out to form a rectangle about 10 x 14 inches, and 1/4 inch thick. Cut the cookies into 1-1/2 x 2-in. rectangles or any other shape you like. Place them about 1/2-inch apart on the prepared baking sheets. Sprinkle them with the sugar topping if desired, and bake in the center of the oven until they are gold at the edges, 12 to 15 minutes. Remove the cookies from the oven, and transfer them to wire racks to cool. Pack in an airtight container. The cookies will keep, their flavor improving, for at least a week. Add Tomatoes, Oregano, Salt, Pepper & Bay Leaf. Cover & Cook About 25 Min. OR Until Tomatoes Are Tender. Remove From Heat. Discard Bay Leaf. Put Tomato Mixture in Processor With Knife Blade. Process Until Smooth. Put Into A 12 X 8 X2 in. Baking Dish. Dip Eggplant Slices in Egg Whites, Dredge in Breadcrumbs. Place On Rack Of A Broiler Pan Coated Wi Combine ingredients and marinate in refrigerator for at least 1 hour. Serve on inner tightly cupped lettuce leaves. For 10 Min. Sprinkle With Cheese & Bake An Additional 5 Min. OR Until Lightly Browned. (Fat 3. Chol. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. f 14012 Baking soda 0.25t Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ly with fork. 4 SERVINGS; 340 CALORIES PER SERVING. To Grill: Grease wire grill. Place fish on grill. Cover and grill fish steaks Chocolate Frosting (recipe follows; optional) In medium bowl, mix flour, cocoa, baking powder, baking soda and salt; set aside. In large bowl, mix well sugar, shortening, eggs, vanilla and starter. Stir in flour mixture and nuts until well blended. Drop by teaspoonful 2 inches apart on greased cookie sheet. Bake in preheated 350 deg. oven 8 to 10 minutes or until bottoms of cookies and edges are lightly browned. Remove to racks. Frost or garnish. (If desired, omit frosting and garnish each cookie with walnut half before baking. ) CHOCOLATE FROSTING: In small bowl, mix well: 3/4 C. Confectioner's Sugar, about 2 Tbs. Milk, (or more if needed for spreading consistency) and 1/2 square (1/2 oz. ) unsweetened chocolate, melted. Pepper Instructions: 1. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove From Heat & Cool. 2. *if using self-rising flour omit Baking soda and salt. Hermits originated on Cape Cod when clipper ships ruled the economy. Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 80 CALORIES PER COOKIE. tties. This Finnish pea soup can be made well in advance. You can double or triple the recipe and freeze it in useful quantities. Malla Karhusaari also suggests reducing the cooking time by using a pressure cooker or microwave to prepare it. Rinse peas and soak in cold water in large port for 8 hours or overnight. Bring peas and soaking water to the boil, reduce to a simmer and cook for one hour or until peas begin to soften. Add pork and continue to simmer for two to three hours, until peas and meat ar thoroughly cooked. When meat is tender, remove it from pot, discard skin and bone, cut meat in cubes and return to soup. You may need to add more water to pot for desired consistency. Season with marjoram, mustard, salt and pepper. Heat to blend flavors and serve hot. Serves 6. From The Gazette, 91/01/30. 21272 Sour cream or plain yogurt 0.50c } 21272 Garlic cloves minced 4.00 CLEAN AND SOAK HERRING OVERNIGHT IN COLD WATER. BRING VINEGAR,ONION, PEPPERCORN,AND BAY LEAVES TO BOIL. ADD WINE AND HEAT,BUT DO NOT BOIL. SEIVE ROE TO ELIMINATE MEMBRANE;MIX WITH SUGAR AND SOUR CREAM. ADD TO ONION MIXTURE. FILLET AND CUT HERRING INTO PIECES. LAYER WITH SAUCE IN A JAR AND MASRINATE,FOR A DAY. KEEP REFRIGERATED. chopped 2.00T 21272 Dill fresh chopped Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. 0.50c c 21273 Kiwi fruit Hershey's Chocolate Syrup I don't have the exact recipe, but this is what I make. I call it after years of experimenting, as I am a fan of chocolate milk. The proportions can vary though, if you use a different brand of cocoa, so. Then again, some people like their syrup sweeter, however, I like mine to taste like cocoa. Chocolate Syrup 7/8 cup cocoa 8/8 cup sugar (ie. 1 cup) 9/8 cup water (1 and 1/8 cups) 1 t salt 1 t vanilla Combine first four ingredients, and bring slowly to a boil while stirring, or nuke at 30%, stirring occasionally. After it boils, let cool, and add vanilla. Store in fridge. Serves :4 KeyWords :Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter in medium saucepan over low heat. Stir in hersheys cocoa and 3/4 cup sugar, blend until smooth. Remove from heat; cool 5 minutes. Blend in almonds and flour. Beat in egg yolks, one at a time. Stir in water. In medium bowl, beat egg whites until foamy. Gradually add remaining sugar, beating just until soft peaks form. Gently fold chocolate mixture into egg whites, blending thoroughly. Pour into greased and floured 9 inch layer pan. Bake at 350 degrees for 30 minutes. Cake will settle slightly. Remove from pan onto wire rack. Cool completely. INvert cake onto serving plate. Spread top and sides with chocolate glaze. Garnish as desired. CHOCOLATE GLAZE: Melt 2 tablespoon butter in small saucepan over low heat. Add 2 tablespoon hersheys cocoa and 2 tablespoon water; stirring constantly until mixture thickens. Do not boil. Remove from heat; add 1/2 teaspoon vanilla. Gradually add 1 cup confectioners sugar, beating with whisk until smooth. nse vegetables in a colander. Sift soda and baking powder in with flour. Note: Combine remaining ingredients, mix well. Drop by teaspoonfuls onto cookie sheet. Bake in moderate 375 F. oven. hili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its a After cooking and while still warm, cut potatoes into 1-inch cubes. Gently toss together potatoes, onions and salad dressing. Dust with paprika or pepper. Garnish with fresh chives. Serve warm or at room temperature. *Original Ranch with Bacon Salad Dressing Notes ********** RECIPE ENDS ******** Preheat oven to 250 deg. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. Preheat oven to 250 deg. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. Combine mix and oil, add dill weed, garlic powder and lemon pepper. Pour over crackers, stir to coat. Place in warm oven for 15-20 mins. Servings: 8 reserving Makemeat Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Day before or early in day: Wash cherries; remove stems. With vegetable peeler, remove rind from lemon in strips; stick cloves into rind. In saucepan, combine cherries, lemon rind with cloves, cinnamon, augar, salt, water. Simmer, uncovered, 15 minutes. Gradually stir in tapioca; bring to a boil; then remove from heat; stir in wine, allow to cool. Remove and discard lemon rind, cloves, and cinnamon; then refrigerate until serving time. To serve, ladle ice-cold soup into individual soup bowls or plates; top each serving with lemon slice and a spoonful of sour cream (or, if preffered, stir in cream). days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. Chicken Livers in Chipotle Sauce Serves 4 Put the unpeeled tomatoes, garlic, and chilies into a blender jar and blend until almost smooth; there should be a little texture to the sauce. Set aside. Trim the livers of any connective tissue and any greenish spots from the bile duct; cut each one into six parts. Heat the fat in a frying pan, add the liver pieces and onion, sprinkle lightly with salt, and fry, tossing them almost constantly - a stir-fry if you will- for about 3 minutes over high heat. Add the blended ingredients and, still over high heat, cook for about 5 minutes or until the sauce has reduced and seasoned. Adjust seasoning. The Art of Mexican Cooking From the collection of Jim Vorheis ter comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto Combine Bran Flakes, raisins and milk in large mixing bowl. Stir together whole wheat flour, soy flour, wheat germ, baking powder, nutmeg and salt; set aside. Combine eggs, honey, oil and molasses in small bowl; blend well. Add egg mixture to soaked bran flakes; mix well. Add dry ingredients all at once to bran mixture, stirring just enough to moisten. Spoon batter into paper-lined 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degrees F. oven 25 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. 3 Cream style canned corn 2.00c 2023 Broccoli, cooked and chopped 1.25c 2023 Egg 1.00 2023 Coarse crumbs 0.50c Pepperidge Farm), crusts removed Line a 2-quart bowl or mold with plastic wrap, carefully smoothing the wrap onto the bottom and sides so that the plastic hangs 1 inch over sides. In a small bowl, mix cranberry juice and brandy, kirsch or orange juice and sprinkle gelatin over the surface; let stand 5 minutes until softened. Combine plums, sugar and gelatin mixture in a medium-sized saucepan. Bring to a simmer over medium heat, stirring for 3-4 minutes until the gelatin dissolves. Reduce heat to low and simmer for 7 minutes. Add peaches and simmer for about 5 minutes longer, until the peaches are almost tender. Stir in blackberries, lemon zest and cinnamon and simmer 3-4 minutes longer, until the berries begin to release their juice. Refrigerate. Arrange bread slices in the bottom of the bowl or mold, cutting as needed and fitting them tightly together. Arrange more slices all around the sides of the dish, fitting them together tightly and smoothly. Taking care not to dislodge the bread, spoon the fruit mixture into the center of the dish, tilting the dish to distribute the fruit evenly. If the bread extends more than 1/4 inch above the layer of fruit, trim it with a knife. Cover the fruit with another layer of bread, patting it down firmly. Stack several saucers or small plates on the bread to weight down the pudding. Refrigerate for at least 8 hours or up to 24 hours. To serve: Invert the bowl over a serving plate, tugging the overhanging plastic wrap to loosen the pudding from the dish. Center the pudding on the serving plate and peel off the plastic wrap. Serve immediately, cut into wedges. Serves 6. Per serving: 370 calories, 7 g protein, 2 g fat, 85 g carbohydrate, 279 mg sodium, 0 mg cholesterol. Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. In large mixing bowl beat the cream stiff, then beat in the whisky and honey until the mixture regains its firmness. Fold in the yogurt and turn mixture into a serving dish or individual glass dishes. Sprinkle the sugar over the top and chill overnight before serving. Serves 4 An effortless, quick and intoxicating dessert, a must for the Piscean cook, who can make this either five minutes before a dinner arty or the day before. Highland Fling directly suggests the duality and concealed power of this sign. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables & greens. Notes ********** RECIPE ENDS ******** d 11688 Mustard seed 2.00T e 11688 Medium onions 6.00ea f 11688 Mince the meats fairly finely, chop the onion very finely and mix together. Season with a good grinding of pepper - but no salt - and some allspice, thyme or a few shakes of Worcester sauce. Pour on the port and mix well, then cover and leave for several hours or overnight to allow the flavours to blend. Cover the prunes with cold tea and leave to soak for several hours. Season the sausagemeat with salt and roll it into a long, fat sausage shape. Roll the pastry out to a rectangle and lay the "sausage" down the length of it. Lay the whole drained prunes on top of the meat. Damp one long edge with beaten egg, roll up carefully and seal. Alternatively you may like to enclose the sausage in a decorative pastry plait. In this case, roll the pastry out to a square, lay the "sausage" down the centre and place the whole drained prunes on top. Cut the pastry diagonally into 1/2-inch strips on either side of the meat. Damp the end of each pastry strip with beaten egg then fold the strips alternately from each side, over the meat to create a plait effect. Seal the pastry ends. Slide the pastry parcel on to a damp baking sheet and glaze the top. If you have made a sausage roll, decorate it with pastry leaves and make one or two steam slits in the top of the pastry. Bake at 425 F (220 C) gas mark 4 for a further 25 minutes or so. g 11689 Beef brisket 2.00lb Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen from Family Circle's Election Bake Off (Democratic nominee:Bill Clinton) (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1 to 2 hours at 200 . Combine flour, salt and baking soda in a large bowl. Set aside. With an electric mixer beat together the shortening, sugars and vanilla in a large bowl until creamy. Add eggs, beating until light and fluffy. Gradually beat in flour mixture and oats. Stir in chocolate chips. Drop batter by well-rounded teaspoonfuls onto greased baking sheets and bake in a preheated 350-degree oven for 8 to 10 minutes, or until golden. Let cool on sheets for 2 minutes before transferring to a wire rack to cool completely. Makes 7 1/2 dozen. Notes from Gaye: I must like a larger cookie because this only made 4 1/2 dozen from me. They took 14 minutes to bake. 6224 Whole chickens (3-lbs ea) 2.00ea 6224 Ground ginger 2.00ts 6224 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 350F. Brush baking sheets lightly with vegetable oil. Combine flour, salt and baking soda on waxced paper. Beat together shortening, sugars and vanilla in large bowl with electric mixer till creamy. Add eggs and beat till light and fluffy. Gradually beat in flour mixture. Stir in rolled oats and then chocolate chips. Drop batter by rounded teaspoonsfuls onto baking sheets. Bake in 350F oven for 8-10 minutes or till golden. Cool cookies on sheets for 2 minutes. Remove to wire racks to cool completely. Makes 7 dozen from Family Circle's Election Bake Off (Democratic nominee:Bill Clinton) 2.00ts 6224 Black pepper Fresh grnd. 2.00tb 6224 Chicken stock 2.00c Apricot Paste Pudding nuts, peeled pistachios, and a pinch of cinnamon Dilute cornflour starch in 1/2 cup cold water and set aside. Soak gamar id-din with the sugar in 2 cups boiling water for 2 hours, then mash until no lumps are left. Place the gamar id-din mix in a saucepan, add the cardamom seeds and bring rapidly to a boil while stirring. As soon as it boils, lower the heat and slowly add the diluted cornflour starch, stirring constantly. Allow it to reach boiling point once again, then let it bubble for 2 or 3 minutes only. As you feel the mix beginning to thicken, remove it from heat. Pour into a serving dish or four individual bowls and chill. Serve cold, topped with nut mixture. * Gamar id-din: A paste made from cooked apricots. Unique to the Middle East. Can be bought all over the world. Check with any good food import store. 6225 Water 2.00tb This is exactly the way the recipe was written. Spread in a greased and floured pan. Bake for 30 minutes at 350 degrees. Remove from pan when still warm in pieces. When cooled, place pieces on pizza pan. For the topping used 2 cans of drained pineapple tidbits, 5-6 sliced bananas dipped in lemon juice. Top with whipped cream. Feeds 12-15 0 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown meat in vegetable oil. Add soy sauce, MSG, stock, and sugar. Allow meat to cook in sauce for about 2 minutes. Add onion and celery and let cook for a couple more minutes. Add mushrooms, bamboo shoots and green onions and cook from three to five minutes. Push food to side of pan and add shiratake. Cook until shiratake absorbs some of the juice Add watercress and cook for one minute. Stir well and serve with rice. e cheeses over the salad. Warm in a * Use the dry (relatively), hard tofu that usually have yellow skin. ** Cooked pork and chicken is to be sliced into thin long slices. Prepare egg "threads" for later use by heating up a wok, and add oil. Beat the eggs in a bowl till well mixed. Drizzle the beaten eggs into the hot oil either through a fine metal seive or thorough the small end of a (paper, metal, or any suitable material) cone. Turn the mass of egg "threads" over in the oil to cook both sides till golden brown. Remove from the hot oil, let drain well, and place aside for latter use. Soak the rice stick in some cold water till slightly softened. Drain water, and spread out on a rack to allow excess water to run off. Add oil to hot wok, and fry the rice sticks, a little at a time, when the oil is very hot. Fry till they are golden, and puffy. Remove from the hot oil and drain well. Place the fried rice stick aside while preparing the "sauce". Place a wok or large frying pan on medium heat, and add some oil when hot. When the oil is very hot, add pork, chicken, and shrimps, in order of increasing amount of moisture! Stir fry till well cooked. Add chopped garlic, chopped shallots, and fry till they are golden. Add mashed fermented beans, fish sauce, sugar, lime or lemon juice, and white vinegar. Continue to fry till the mixture is reduced and starts to get sticky. Add paprika, and the pre-fried rice stick and mix well. Sprinkle with the sliced, fried, hard tofu and a tablespoon of brown sugar. Mix together. Remove from wok onto a serving platter, and topped with egg "threads", and chopped pickled garlic. Decorate with cilantro and slices (diagonal) of red chili peppers. Serve with raw beansprouts and Chinese chives. Translated by Padej Gajajiva from "Homemaker Book 2", by Ponsee Gajajiva. Serves 6. From The Gazette, 91/01/1 6. Notes ********** RECI Mix mayonnaise and mustard; spread over cut sides of rolls. Place bottom halves of rolls on serving plate. Top with bologna, tomato, green pepper, cheese, and top halves of rolls. Microwave uncovered on high (100%) until cheese begins to melt, 1 to 1 1/2 minutes. by Nancy Coleman. e 11448 Hot water 0.50c f 11448 Vanilla Cover botom of large pan 1" with hamburger, salt and pepper. Put on 1 layer of sliced, uncooked potatoes, then onion, chopped. Cover with peas. Add carrotes and celery. Salt vegetables as layered. Add water to 1 can mushroom soup making it gravy consistancy. Pour over all. Bake 2 hours at 350 degrees. Can also use boneless chicken breast in place of hamburger. ns 0.50c a 11449 Whippi Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 These chicken wings are quite easy to prepare. Adjust the amount of Tabasco sauce and Habanero sauce to your own tastes. I recommend though that you just cool them by dipping them in the bleu cheese salad dressing rather than decreasing the hot sauces. Preheat oven to 375F. In a medium sized mixing bowl combine vegetable oil, garlic powder, Tabasco sauce, habanero sauce, vinegar and brown sugar. Separate tips from wings. Place tips and wings on cookie sheet(s). Using a pastry brush, coat the wings with the sauce mixture. Sprinkle ground red pepper over wings and tips. Bake wings for 15 to 20 minutes or until browning has occurred. Arrange wings on leaf lettuce and serve with your favorite beverage. Dip wings in bleu cheese salad dressing for some cooling affect. NOTE: These wings can also be cooked on the barbeque. Wings should be grilled for about the same amount of time over medium high heat coals. r, the two soys and whiskey well. Pour over the pork and MIX THE MARINADE INGREDIENTS together and rub each chicken breast on both sides. Cover with plastic wrap and marinate for 30 minutes at room temperature or for 1 hour in the refrigerator. If refrigerated, bring to room temperature before grilling. When the grill is hot or when the charcoal turns ash white, quickly grill the chicken breasts on both sides, being careful not to overcook them. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Toast almonds on a baking sheet at 325 degrees about 8 minutes or until golden brown. Combine sugar, flour, egg white, butter, salt, and almond extract and stir until smooth. Fold in almonds until coated. The big secret he says is to then let the batter sit for 20 minutes stirring occasionally to let the sugar dissolve for the desired taste and texture. Evenly divide batter into two six inch rounds and bake at 325 for 20-24 minutes. Turn the baking sheet a half turn midway through the baking time. Allow to cool for 4 minutes, then cut each round into 4 to 6 wedges. Allow to cool another 30 minutes. Heat chocolate in a double boiler, stirring constantly until smooth, about 2 minutes. Remove from heat and continue stirring until temperature drops to 90 degrees. Dip 1/2 inch of the edge of each cookie in the melted chocolate and let them sit for 20-25 minutes. 11659 Salt 1.00t d 11 CRUST: Combine flour and cracker crumbs. Cut in crisco until mixture resembles coarse oatmeal. Sprinkle with 1/2 c water, a tb at a time. Toss with a fork until crumbs are completely moistened. Press mixture into bottom of ungreased 15x10x1-inch pan. Prick crust with fork. FILLING: Sprinkle swiss cheese, ham, onions, parsley and pimentos evenly over crust. Beat eggs, cream, half anf half, salt and pepper. Pour over filled crust. Bake at 400 degrees in preheated oven for 25-30 minutes or until set. Cool 5-10 minutes. Cut into 1 1/2x2-inch pieces. Serve warm. NOTE: Crust may bubble during baking and need to be pricked with fork again. Buttermilk 1.00c j 11659 Green onion, finely chopped 1.00c k 11659 Bacon drippings, hot 2.00T l Heat oven to 350F. Combine graham cracker crumbs, sugar and margarine; mix well. Pat onto bottom of 9" or 10" springform pan. Set aside. Beat cream cheese, sugar and flour together until light, fluffy and smooth. Gradually add lemon juice and egg product; beat well. Add lemon yogurt and mix thoroughly. Pour over prepared crust. Loosely place aluminum foil over springform pan. Bake at 350F 60 to 70 minutes or until center of cake is set. Gently run tip of knife between cake and edge of pan. Cool to room temperature before removing from pan. Chill. Served topped with cherry pie filling and whipped topping. .25 c Dry sherry 1.50 tb Reduced-sodium soy sauce 1.00 ts Each grated fresh ginger, 0.00 -minced garlic and Oriental 0.00 -dark-roasted 0.00 Sesame oil 0.25 To 1/2 tsp crushed red 0.00 -pepper pods 2.00 c Cooked Beat egg yolks with 1/4 cup sugar until very thick. Gradually stir in milk, beer, and brandy. Beat egg whites until foamy. Gradually beat in 1/4 cup sugar, continuing beating until stiff peaks form. Fold whites into yolk-beer mixture. Chill. Just before serving, fold in whipped cream. Serve in small punch cups, sprinkled with nutmeg. Makes 6 cups, or 12 half-cup servings. This is rich, yet not heavily alcoholic. If you've never considered beer in eggnog, youUll be quite pleasantly surprised at the delectable flavor. (160), turning once. Remove steak; keep warm. Pour off drippings. Dissolve 2 tsp cornstarch in reserved marinade and 1/4 c water; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Combine crumbs, sugar, nutmeg and margarine; press onto bottom of 9-inch springform pan. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, at medium speed on electric mixer until well blended. Gradually add gelatin and eggnog, mixing until blended. Chill until slightly thickened; fold in whipped cream. Pour over crust; chill until firm. VARIATION: Ingrease sugar to 1/3 c. Substitute milk for eggnog. Add 1 t vanilla and 3/4 t rum extract. Continue as directed. P$ T! S!"f('o k($v'!r'!p-$m.&g% 1 c finely chopped nuts Thaw phyllo according to pkg directions. Cut roll of dough in paper wrapper into fifths. Rewrap 4 pieces in damp towels. Unroll 1 piece of phyllo; discard paper. Cut in half crosswise. Brush 1 piece with melted butter. Top with second sheet; brush with butter. Repeat with third sheet. Fold sheets accordion-style into 3/4 inch folds. Pinch folds together at one end; spread folds apart at the other end, forming fan. Place on ungreased baking sheet. Repeat with remainder of first phyllo portion. Bake, 6 at a time, in 375 degree oven about 5 minutes or till golden brown. Remove; cool. Repeat with remaining phyllo, 1 portion at a time, keeping phyllo wrapped till used. Melt chocolate over low heat; stir in peel, shortening, and spices. Dip wide end of each fan about 1/4 inch into chocolate; dip into nuts. Place on rack to harden chocolate. X-+f53n01i12j68n35k),_46l In a small bowl, combine chedddar cheese, cream cheese, deviled ham, scaillions and chilies; mix well. Shape mixture into a ball. Roll in chopped nuts. Wrap in plastic wrap; chill. Remove from refrigerator to soften slightly before serving. Serve with crackers. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. Salt 2.00 c Tequila 6.00 c Water 0.50 c Corn flour(masa harina) 2.00 T Chile caribe 1.00 t Hot pepper sauce,li * firmly packed Just the smell of these cookies baking is enough to get you in the holiday spirit. In a large mixing bowl, cream butter with brown sugar. Beat eggs and extracts. In another bowl, add sifted flour and mix baking powder, salt, pepper and spices. Gradually add flour butter mixture, mixing well after each addition. Chill 2 hours or overnight. Preheat oven to 375. Shape dough with two teaspoons into ovals and place on ungreased baking sheets. Bake 8-10 minutes. Carefully remove cookies from baking sheets to wire racks and sprinkle with confectioners sugar. Cool and store in airtight containers. These cookies keep well and mellow with age. They're their best about 5-8 days after baking. Yield: about 5 dozen. Martina Boudreau, St. Louis, MO Randy Shearer Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer. *do not use margarine, butter Blends or spreads in this recipe Preparation requires full attention and low heat. If yours curdles,. Stir egg yolks and lemon juice vigorously in 1-1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling. ) Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve, stir in small amount of hot water. ABOUT 3/4 CUP SAUCE; 85 CALORIES PER TABLESPOON. U`|T_{U`|Va}Wb~Wb~Va}V_|U]zT\xSZuRYtT[tSZsSYrSXqRWpPVmPVmOSkNTiKSfHSdGTcITbHSaHSaHSaHR`IR_IR_EN[EN[ENYENXENWFMVFMVFMVFMVFKTFIQFIQGJRGJRHJRIKSIKSIKRILQMMSKLPJJMJJKMMMSTRYZV\]Y^^Yb`Yib[me^qibtlewohzrk|tm~vo~vo Cover beans with cold water and soak over night. Change the water and cook at slightly below boiling point until skins burst. To test beans, take a few and expose them to cold air; if shells burst, they are sufficiently cooked. Drain off the water and add the salt pork which has been cut into strips. Put in bean pot, having some of the salt pork slices on top. Mix the mustard, sugar, salt, and molasses together and add to the beans. Add the boiling water. Cover pot and bake at 250-F about 6 hours, removing the cover during the last hour. Combine the sugar, flour and salt in a sauce pan. Slowly stir in hot milk. Cook over low heat for about 10 minutes, stirring constantly until mixture has thickened. Mix a small amount of hot mixture into eggs. Add eggs to hot mixture and cook a minute longer. Chill mixture in the refrigerator. Add cream and vanilla. Pour into 1 gallon ice cream freezer and prepare as normal. Makes four quarts, supposedly enough for 12 - 16 people. Note: For extra rich frozen custard use all cream and omit milk. 2.00 tb Vegetable oil 0.50 c Chopped onion 0.50 c Chopped green pepper 1.00 Clove garlic, minced 1.00 lb Lean ground beef 1.00 c Cubed rattlesnake meat or 0.00 -chicken 2.00 tb Chili powder 2.00 ts Salt 1.00 ts Ground cayenne pepper 32.00 oz Tomatoes, undrained 6.00 oz Tomato paste 2.00 c Melt chocolate in a double boiler. In a large bowl, beat the chocolate, milk, egg yolks and vanilla. Stir in the half-and- half, whipping cream, and nuts if desired. Pour into ice cream freezer container and prepare as normal. Store leftovers in freezer. Makes about 1. 5 quarts. minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and retu * For REAL spicy wing, use Tabasco Sauce Cut wings at all joints. Discard wing tips. Place the 24 to 30 pieces in absorbent paper towels to dry. DEEP FRYER: 375 8-10 mins or until crispy. OVEN: Spread wings in single layer on cookie sheet. Bake at 450 for 25 mins. Melt butter/margarine in sauce pan. Add hot sauce and stir well. Place cooked wings in covered bowl. Pour sauce over wings. Place lid on bowl and bowl. Place on plate covered with paper towel. Serve immediately. In a large bowl, combine all the ingredients and mix well. Pour into ice cream freezer and prepare as normal. Makes 2 quarts. Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl. Sprinkle with salt over the vegetables and set them aside for 4 hours. Drain the vegetables in a colander and discard the liquid. In a large saucepan, bring the vinegar to a boil over high heat. Add the In medium mixing bowl, combine eggs with milk, vanilla, cinnamon, salt, bread, sugar, and raisins or dates. Pour into 1 1/2-qt. baking dish. Place metal trivet or rack in bottom of crockpot. Add 1/2 cup hot water. the heat and drain the vegetables in a colander. Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan and stir in the must Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. duce the heat to low and simmer the mixture for 15 minutes. Remove the pan from the heat and strain the liquid into a medium sized bowl. **if using vanilla bean, split pod and scrape out inside. Cut up pod and use entire bean. Over medium heat, combine Half & Half (or light cream), milk, sugar & salt. As mixture starts heating, add in vanilla, cocoa, butter, & almond extract. Heat until almost ready to boil. Remove from heat and chill. When ready to freeze, stir mixture, strain, and add heavy cream. Freeze in crank style freezer. When half frozen, add mini-chips Makes about 1 gallon. . Mix the vegetables with the sauc NOTE: To use in place of canned cream soups in casseroles or as a base for your own soups. Much lower in fat and salt than the canned versions. The trick is to have it made up ready to use! Combine all ingredients, mixing well. Store in an airtight container until ready to use. To SUBSTITUTE FOR ONE CAN OF CONDENSED SOUP: Combine 1/3 cup of dry mix with 1 1/4 cups of cold water in a saucepan. Cook and stir until thickened. Add to casseroles as you would the canned product. Makes equivalent of 9 cans of soup. lb Ground beef 1.00 c Chopped onions 0.75 c Chopped green pepper 1.00 lb Can (2 cups) tomatoes, 0.00 -broken up 1.00 lb Can (2 cups) dark red kidney 0.00 -beans or pinto beans, 0.00 -drained 8.00 oz Can tomato sauce 1.00 Teaspoons. salt 1.00 To 2 teaspoons. chili powder 1.00 Bay leaf Combine dry milk, cornstarch, bouillon, onion flakes, basil, thyme and pepper. To make the equivalent of one can of soup, use the 1/3 c of the mix and 1 1/2 c water and cook until thickened. NOTE: Beef bouillon may be used in place of the chicken. Mushrooms may be added to the sauce for a mushroom soup base. Makes 4 servings. Notes ********** RECIPE ENDS ******** Melt butter in skillet then add oil. Mix in remaining ingredients. Cut 5 slices of day old bread and remove crusts. Cut into 1/2" cubes. Fry slowly until lightly brown. ork slightly. Remove pork from bone and cut pork into bite-size pieces. Stir pork, beets, onion, garlic, potatoes and cabbage into soup. Tie dill seed and pickling spice in cheesecloth bag, or place in tea ball and add to soup. Cover and simmer 2 hours. Stir in vinegar. Simmer 10 minutes. Remove spice bag. Serve sour cre Combine all ingredients in a mixing bowl and blend until smooth. Store in a jar in the refrigerator up to 1 week. Mixture also freezes well. To prepare scrambled eggs; fry slowly over low heat in a nonstick frying pan. Yield 4 servings. One serving 1/4 cup (1 egg equivalent) Calories 69, Protein 7 grams, Fat 3 grams, Fiber 0, Cholesterol <1 mg, Sodium 98 mg, Potassium 140 mg. Exchange 1 lean meat A Ingedients-- Directions-- Combine flours, baking powder. Cut in butter or margarine until the consistency of cornmeal. Stir in honey. Add milk to make stiff dough. Roll out on floured surface to 1/4 inch thickness. Cut into squares. Prick with fork. Brush with milk Bake at 400 F on ungreased baking sheet for 18 minutes or until golden brown. emove meat with slotted spoon, skim fat from stock and return meat to pot. Add beets, onion and salt and simmer until meat is cooked, about 45 minutes Blend cake mix, eggs, water, veg. oil and beverage mix and shape into ball. Let stand 20 min. Form dough into 1/2" balls and place on greased cookie sheets. Flatten each with a smooth bottom of a drinking glass, greased once and dipped into the beverage mix powder each time. Bake at 400 degrees for eight minutes. Remove cookies at once and immediately flatten with the back of a spatula. Let cool 20 min. Makes 100. For Filling, place gelatin in a heatproof cup. Add 1/4 cup cold water, stir well and place in pan of hot water until mix clears and gelatin is softened. Beat veg. short. until fluffy. Add sugar gradually and beat for 10 min. Mix in vanilla, beat in cooled gelatin mix. Spread about 1 tsp. filling between two cookies. Press gently together so that filling comes to the edges of cookies. Chill until set. SVWunh *if using self-rising flour omit The 1/2 teaspoon salt Mix flour, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour. ) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING. Cumin 1.00 tb Vegetable Oil 1.00 ts Tabasco Sauce 8.00 oz Canned Chopped Jalapenos 0.50 ts Sa Mix and melt caramels with 1/3 cup evaporated milk, stirring often. Preheat oven to 350 degrees. Separately. combine cake mix with margarine, 1/3 cup evaporated milk (or more if needed) and nuts. Place half the mixture into a greased 13 x 9 inch pan. Bake 6 minutes, Sprinkle baked mixture wit chocolate chips, then spread with caramel mixture. Spread remaining mixture on top. Bake 15 to 18 minutes. Let cool then cut into squares. ///\oo/\\\ From the hearth in Sandee's Kitchen. * Tomatoes should be whole peeled tomatoes, drained and chopped. ** Choose one of the Following Soup mixes to be used: Golden Onion or In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. utes. Salt and pepper to taste. * Tomatoes should be whole peeled tomatoes, drained and chopped. (RESERVE LIQUID) ** Choose one of the Following Soup mixes to be used: Golden Onion or Onion. In large skillet, heat oil and cook garlic with zucchini over medium-high heat 3 minutes. Stir in tomatoes, then golden onion recipe soup mix, thoroughly blended with reserved liquid and basil. Bring to a boil, then simmer, stirring occasionally, 10 minutes or until zucchini is tender and sauce is slightly thickened. NOTE: You can use 1/4 t garlic powder for clove of garlic. MICROWAVE DIRECTIONS: In 2-quart casserole, combine zucchini with tomatoes. Stir in golden onion recipe soup mix thoroughly blended with reserved liquid, garlic and basil. Heat covered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. 2.00tb 649 Jicama; peeled In a large kettle, saute the onions and garlic in the oil. Add the meaty pork bones (small spareribs), oregano, peppercorns, chicken broth. Cover and simmer for about an hour. Meanwhile, roast the peppers. Steam and skin them, and cut into squares. Remove the pork ribs and scrape the bits of pork into the pot. Add the canned hominy, salsa, sliced hot sausage, peppers. Cook for 10 to 15 minutes. Taste for seasoning and serve from soup bowls. Serves 8 to 10. 649 Chop Place drained beans in blender. Add all other ingredients and then add enough water to almost cover beans. Blend until smooth. Pour into serving dish. Pour very thin layer of olive oil on top and sprinkle with parsley. Serve with pita bread. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat to 425 degrees. Unfold pastry and cut into 9 squares. Cut apple wedges crosswise in half (only 9 apple pieces are needed). Place 1 apple piece on each pastry square and sprinkle with nutmeg. Moisten corners of pastry with water. Gather corners over apple and pinch to seal well. Place on ungreased cookie sheet. Bake 15 to 20 minutes or until deep golden brown and puffed. Heat honey until thin. Brush honey over warm puffs. Sprinkle with almonds. Serve warm. 9 PUFFS; 180 CALORIES PER PUFF. paste Instructions: ss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum wl. Let stand in refrigerator overnight. at 3 T. oil in large, heavy skillet over med-hi heat. Brown the at in batches (do not crowd) on all si Mix all the ingredients together with a wire whisk (remember this month is dedicated to exercise and diet) and allow to sit in the fridge overnight. Pour the dressing over a salad composed of iceberg lettuce, red and green pepper strips, sliced radishes, cucumber and chopped parsley. Yield 6-8 portions d more oil to skillet, if necessary. Add onions and cook til translucent, about 10 minutes. Add garlic, chili powder, egano, cumin, salt and pepper. Cut turkey into pieces as follows; 2 wings, 2 drumsticks, 2 thighs, 4 breast pieces and 4 back pieces. Combine oil, soya sauce, honey, ginger, mustard and garlic. Marinate turkey in soya mixture 2 hours in refrigerator. Drain turkey pieces, reserving marinade. Place drumsticks, thighs and breast pieces 6 - 8" abouve medium hot coals. Grill for 30 minutes, turning accasionally. Add wings and bakc pieces. Grill another 30 minutes, turning occaisionally. Baste with marinade and grill until turkey is tender about 20 minutes. CIPE ENDS ******** nd set it over the fire or candle flame. The cup will NOT burn, even when the water starts to boil. What happens: For the paper to burn, it must reach its kindling point. The water draws heat away from he paper and prevents the paper from reaching the kindling point. When the water boils away, the cup will burn. NOTE: Please use a paper cup that is unwaxed. If you don't the wax will catch on fire. Source: Outdoor Big Affair 1990 & Mad Scientist 1 Scald milk and cover bread mixture. Let set for five minutes. Add butter, honey, and salt. Let cool several minutes. Pour mixture gradually over slightly beaten eggs. Add vanilla. Mix well and add raisins. Pour into greased baking dish. Place over a pan of hot water and bake in a moderate oven (350) for 50-60 minutes or until firm. 10151 Grated sharp cheese 2.00c 10151 Salt Combine lime juice, oil, honey, soy sauce, and ginger. Add scallops and toss to coat. Cover and refrigerate 1 hour, stirring occasionally. Remove scallops from marinade, reserving marinade. Thread scallops evenly on 4 skewers. Place skewers on shallow baking pan that has been sprayed with a non-stick coating. Broil 4-6 inches from source of heat 2-3 minutes. Turn and baste with reserved marinade and continue cooking 2-3 minutes or until opaque throughout. Place sesame seeds on wax paper and roll each skewer over the seeds to evenly coat scallops. Serve immediately. d Ribs Serves :6 KeyWords :Barbecue Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 MIX THE BATTER INGREDIENTS together in a medium-sized bowl; it should be thick and smooth. Allow the batter to sit, covered for at least 30 minutes. Combine the chicken with the batter. Heat a wok or large deep skillet until it is hot and add the oil for frying. When the oil is barely smoking, deep-fry the chicken for 2 minutes or until the batter is just firm. You should do this in several batches. Remove the chicken with a slotted spoon and drain on paper towels. TO MAKE SAUCE: Heat a small saucepan; when it is hot, add the oil, ginger and garlic, and stir for 30 seconds. Then add the rest of the sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the chicken again until it is golden and crisp, about 1 minute. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. r. Brown on one side, baste and turn. Brown the Combine first five ingredients in a shallow dish; stir well. Add chicken, bell pepper, and onions; turn to coat. Cover and marinate in refrigerator 1 1/2 hours. Drain chicken and vegetables; reserve marinade. Arrange chicken in a foil-lined steamer over boiling water in a dutch oven. Cover and steam 10 minutes. Add bell pepper and onions. Cover and steam an additional 6 minutes or until chicken is done. Remove chicken and vegetables from steamer; place in a serving platter. Place marinade in a saucepan over medium heat; cook one minute. Pour over chicken and vegetables; top with peanuts. **Editor note: Don't worry if the chicken looks a bit pink after cooking; that is typical of steam-cooked chicken. It's thoroughly cooked and safe to eat. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel Sift flour, baking powder and salt together. Cream shortening and honey; beat in egg; add vanilla and sifted dry ingredients. Fold in nuts and chocolate chips. Drop from teaspoon onto greased cookie sheet. Bake at 375F for 10 to 12 minutes. About 3 dozen cookies. nmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. 4076 Granulated Sugar 0.33c Cream fat. Add honey, sugar and continue creaming. Add eggs and mix well. Add alternately dry ingredients sifted together and sour cream or milk. Chill and roll. Cut with lightly floured cookie cutter, place on ungreased baking sheet. Bake in moderate oven 375 F. o the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "b Honey Country Ice Cream Combine honey with 1 cup light cream. Beat in the rest of the light cream, the egg and the vanilla. Stir in the heavy cream. Chill and freez in an ice-cream maker Variations: Add 1 ripe mashed banana and 1/2 teaspoon of lemon juice or 1/2 cup chopped dates and 1/2 cup chopped walnuts. Makes 1 quart re is no historical or etymological theory for the term, "corn" in this bread. 4076 Raisins or part currants 1.0 Butter crisp wafers or saltines. Combine 1/4 cup honey and 3/4 cup crisp rice cereal. Spread on wafers. Bake in hot oven (425 F) until a delicate brown. The Household Searchlight ing on the appetite of the person who will eat them. the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. * Apples should be peeled if desired, but in all cases, cored. Place the apples in a 9-inch square baking pan. In a bowl combine the cereal, dates, almonds, cinnamon, nutmeg, lemon juice and 3 tb of honey. Spoon equal amounts of the filling into each apple packing it lightly. Stir together the melted butter, the remaining 3 tb of honey, and apple juice. Pour over the apples. Cover and bake in a 350 degree oven for 30 minutes. Uncover and continue to bake, basting often with the pan juices until tender when pierced, about 35 more minutes. Serve warm or cooled. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. Yield: Serves 6-8. * I always use Old El Paso canned enchilada sauce, tho Combine all ingredients; mix well. Store in tightly covered container in refrigerator. Serve as a sandwich spread, on celery and carrot sticks or on apple and pear slices. Variations: Add 4 crisply cooked bacon slices, crumbled. Add 1/2 cup raisins or semi-sweet chocolate pieces. How to make the toasted oats (above): 1. place 1 to 2 cups Quaker Oats (Quick or Old-Fashioned, uncooked) in ungreased jelly roll pan or 15x10 cookie sheet. Bake in preheated moderate oven (350) for about 15 minutes or til edges are light golden brown, stirring once during cooking. Cool; store in tightly covered container in fridge up to 6 mos. mushrooms, spinach, tomato paste & water. Heat through. Prejeat oven to 375F. Spread filling onto the dough. Roll remaining dough into a 10 inch circle & cut into 8 wedges. Arrange the wedge In an oiled Baking Dish, arrange chicken skin side down. Combine all other ingredients and stir until smooth. Pour over chicken and refridgerate 1 hour. (or more if you wish). Drain into cup excess sauce and bake chicken, uncovered in 375 degree oven for 20 minutes. Turn chicken over and baste with remaining sauce, bake chicken another 20-30 minutes or until its tender and no pink remains, basting periodically. Serve with anything - rice, noodles, or baked potatoe Combine honey and eggs. Add flavoring. Sift flour, measure, and sift with baking powder and salt. Add to honey and egg mixture. Add nuts and dates. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in moderate oven (375 F) about 10 minutes. Cut in strips 1 inch wide and 3 inches long. Roll in powdered sugar. 36 servings. Edith Davis, Ottowa, KS. e 12727 Salt 0.25ts Heat honey. Add butter. Add spices. Cool. Add egg. Sift flour, measure, and sift with salt and baking soda. Add to honey mixture. Add raisins. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) about 15 minutes. 30 servings. The Household Searchlight Skim mozzarella 1.00x i 12727 Tomato, lg (6 wedges) 1.00ea In a large bowl, beat the egg yolks. Slowly add the oil while whisking to make a basic mayonnaise. It will work only if you add the oil very, very slowly at first. You can also use a food processor to make this dressing, but again, you must add the oil ever so slowly to get the desired consistency. Once the mayonnaise is made, add all the ingredients except the vinegars. Make sure the the dressing is well mixed and ingredients are evenly distributed throughout. Slowly stir in the tarragon vinegar and then the red wine vinegar, making sure that they are evenly blended. This dressing must be stored in the fridge or it will spoil. Yield 5 cups s out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Beat jelly slightly with fork to soften This is a trendy type of ice cream that is also good for you, and best of all, wonderfully low in calories. A 1/2 cup serving has 70 calories, so you can make up a batch and indulge without guilt. Mix gelatin and dry milk in a saucepan. Stir in skim milk, cook over low heat, stirring constantly until gelatin dissolves. Remove from heat. Stir in honey and juices. Pour into a freezer try, 9" cake pan or ice cube tray and freeze for 1 hour. Pour the mixture into a chilled bowl and add the egg whites. Beat at high speed with an electric mixer until mixture is fluffy. Return to freezer container, cover, and freeze until firm. Yield: 42 oz t firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. 2 minutes. Reduce the heat to simmer, cover, & cook for 1 hour then add the masa harin stir it in slowly, recover the pot and cook for 1 more The day ahead, arrange sliced almonds in a single layer in a shallow baking pan. Broil 1 minute or until almonds are golden brown. Watch as almonds burn very quickly. May have to stir them several times. Transfer and cover for next day. In a 6 qt. kettle, combine onion, celery, carrot, parsley, salt, pepper, rosemary, bay leaf, undiluted chicken broth and water. Bring mixture to a boil and add the chicken breasts and cover. Simmer 30 minutes or until chicken is tender. Remove from heat and place immediately in the refrigerator to chill overnight. Next day, place chicken mixture over low heat and cook until chicken is heated through, about 10 minutes. Remove chicken from broth and place skin side up in a large, shallow baking pan. Spoon 1 cup chicken broth into the pan. Strain remaining broth; discard vegetables and save broth for use in other recipes for soups or stews. Using a pastry brush, brush chicken with half of the honey. Broil, 4 inches from heat source, for 2 minutes. Brush again with honey and broil until hicken is glazed and golden brown. Remove chicken from broiler and arrange the honey-glazed breasts on a heated platter. Sprinkle with sliced almonds and garnish, if desired, with green grapes and crisp watercress. Serve immediately. for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce a "These are slightly sweet crackers with a wonderful wheaty flavor. The crystalline turbinado sugar gives them a unique crunchiness. Perfect in a lunch bag or as an after-school snack, they are best next to a tall glass of cold milk. 375~F. 20 to 25 minutes Preheat the oven to 375~F. Mix together the flours, sugar, salt, baking powder, and cinnamon in a large bowl or in the food processor. Cut the butter into these dry ingredients until the mixture resembles coarse meal. Dissolve the honey in the warm water. Add this honey-water mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the dough out to about 3/16 inch thick. With a sharp knife, cut into 2- by 3-inch rectangles. Prick each one all the way though in 3 or 4 places with the tines of a fork. Place the crackers on a lightly greased or parchment-lined baking sheet and bake for 10 minutes. Turn and bake an additional 10 to 15 minutes, or until light brown. Cool on a rack. Yield: 35-40. VARIATIONS: Put thin slices of banana or other fruit on top of some of the rectangles or dough pieces left over from cutting. They may take an extra 4 to 5 minutes to bake. These afterthoughts have a tendency to disappear first. 0.25 ts Msg 0.50 c Peach nectar 0.50 c Soy sauce Instructions: Marinate whole steaks or tenderloin cubes in a glass or ceramic Place all ingredients (except the roast) in a blender and blend. Pierce roast on all sides and place in a zip-lock with the marinade. Chill, turning frequently about 12 hours. Grill one & one half hours, covered. Start roast on a hot grill, about 15 minutes, to char outside; turn heat to low. Baste frequently with marinade. Remove from heat, allow to rest 10 minutes, slice & serve. If you have fresh rosemary throw a couple sprigs on the coals as you grill. smells wonderful. Warm Combine all ingredients except ham, well. Over low heat, heat sauce to just before boiling point. Remove from range. Slice ham halfway through into desired thickness for servings. Tie with string and place in a roasting pan. Pour sauce over ham, cover and marinate in the fridge for 24 hours. Two hours before baking, remove from fridge to bring to room temperature. Bake at 275*F for about 1 hour (or more) to heat through. Glaze top under broiler if desired. **Basting is recommended while cooking. **Carefully monitor while under broiler so as not to burn. **Garnish as desired. x nd remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. 10. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Cream shortening & honey together; add eggs, and mix in. Add milk, salt & raisins; mix well. Sift & mix dry ingredients together; then mix into batch. Drop by spoon on greased pan. Bake in a moderate oven until brown. 12. Let cool until jelly has set. Slice and serve cold. Notes ********** RECIPE ENDS ****** Combine ingredients, chill and stir freeze. Makes about 1 quart. Add 1/2 cup mashed banana for banana honey ice milk. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 7592 Chili sauce 0.25c 7592 Bacon, cooked and crumbled 6.00sl In a large bowl, combine flour, sugar, baking powder, baking soda and salt; set aside. In a mixing bowl, beat eggs. Add honey, orange juice, butter and vanilla; mix well. Stir into dry ingredients just until moistened. Fill 12 greased muffin cups 2/3 full. Bake at 375 for 15-20 minutes or until golden. 0.25lb 7593 Bok choy stalks 1.00lb paper tent. Microwave on HIGH 20 minutes. Turn dish; microwave on HIGH 20 Place chicken in a microwave-safe 13x9x2" baking dish. Cover with a waxed pepper and garlic powder; sprinkle evenly over entire surface of chicken. secure with picks, tie legs together. In small bowl, combine paprika, salt, mixture under skin on each side. Spoon rice mixture into chicken cavities; well. Carefully loosen skin from breast meat. Spread 2 tablespoons butter not melted. Stir lemon juice, tarragon, rosemary and thyme into butter; mix Hoisin sauce 2.00 tb Honey 0.25 c Onion; grated 2.00 tb Gingerroot; grated 4.00 ts Soy sauce, light 1.00 Basic burger recipe Instructions: Mix the hoisin sauce with the honey, onion, gingerroot and soy sauce until thoroughly combined. Prepare the burgers according to their recipe, substituting half the sauce mixture for the water, steak s Preheat oven to 350. Combine ground meat, bread crumbs, onions, basil, salt, and pepper. Stir in egg(s), mixing lightly, but thoroughly. Shape into loaf. Place loaf in baking pan (or on a baking sheet, such as a broiler pan. Combine honey and mustard, brush 1/2 mixture on loaf. Bake uncovered for 30 minutes. Brush with remaining glaze. Bake for 20 to 30 more minutes. Remove from oven, sprinkle with scallions. This recipe was in our local paper, The Fairfax Journal, on Wednesday. We had it last night and it's delicious. Lesley Rackowski 4854 Fresh Mint (Garnish) 0.00 4855 170 gram jello jelly powder 2.00pk 000001 4855 OR 0.00 000002 4855 85 gram jell In a large skillet, melt butter. Add turkey; stir and cook 2 to 3 minutes or until turkey is opaque. Add honey, mustard, lemon juice, curry powder, salt and garlic. Cook and stir another 2 minutes. Sprinkle with chives. Serve hot on small picks. Makes 30 to 35 pieces. 1.00sm 4856 Salt 0.12ts 4856 Directions: For the cookie dough: Cream butter, add cheese (at room temperature), and cream until well blended Stir in flour, mix well, and chill. To prepare filling, combine remaining ingredients, and simmer gently, stirring. Cook intil consistency of marmalade, approximately 15 mins. Set aside to cool. Roll dough 1/8" thick on lightly floured board. Cut in 2" circles. Put one half of the circles 1" apart on lightly greased baking sheet. Place 1 tsp. filling in center of each cookie. Top each with another circle of dough. Press edges with fork to seal. Prick cooki tops in several places. Bake at 350 degrees for 15 mins. or until lightly browned. Remove to racks to cool. -from First Prize Cookbook;recipe by Marge Walker-Indiana Liz Parkinson 4856 Drained, crushed pineapple 1.00c 4856 Chopped pecans 1.00c Preheat oven to 375~ (will be turned down to 300~ for second baking. ) Cream butter. Beat in honey, eggs and vanilla. Combine flour, cinnamon, baking powder, baking soda and salt; mix well. Stir into butter mixture. Stir in oats and nuts. On greased baking sheet, shape dough into 2 (10x3x1-inch) logs. Bake at 375~ for 12-15 minutes, or until lightly browned. Cool 5 minurtes; remove to cutting board. Cut each log into 1/2-inch strips; place on cookie sheet. Bake at 300~, 25-30 minutes or until crisp throughout strip. Makes 3 dozen cookies. Title :Tenderloin Chinese Style Serves :4 KeyWords :Chinese Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 350F. Cream Butter Flavor Crisco, granulated sugar, brown sugar, honey, egg, milk and vanilla until light and fluffy. Combine flour, baking soda and salt. Mix into creamed mixture. Stir in oats, coconut, raisins, wheat germ, and walnuts. Drop rounded teaspoonsfuls of dough on ungreased baking sheet. Bake at 350F for 11 to 12 minutes for soft cookies, 13 to 14 minutes for crisp cookies. Remove to cooling rack. 6 dozen cookies From the kitchen of Lois Flack : Wash raisins. Chop. Dice pineapple. Cream shortening with sugar. Add eggs, honey, and water. Mix thoroughly. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add bran, raisins, pineapple, and flavoring. Mix thoroughly. Pour into shallow, well-oiled baking pan. Bake in moderate oven (375 F) about 20 minutes. Cool. Cut in squares. If desired, bake as drop cookies. 20 servings. The Household Searchlight Cover a PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the eggs and beat until well mixed. Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture. Stir in raisins and vanilla. Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool. Add about 1/3 o Combine rice, raisins, milk, honey, and margarine. Bring to a boil, reduce the heat and simmer for 15 minutes, stirring occasionally. Stir in lemon peel and juice. For a festive touch, put a Tbsp of Whipped cream or other topping on each serving, and top with cherry or strawberry. remaining meat. Notes ********** RECIPE ENDS ******** clam 6.00c l 18112 -broth Combine honey, butter and 1/4 ts cinnamon in saucepan; bring mixture to boil and boil 2 minutes stirring constantly. Pour honey mixture over nuts and mix until nuts are coated. Spread on fold-lined cookie sheet or jelly roll pan. Bake at 325 degrees, 10-15 minutes, or until nuts are glazed and lightly browned. Do not allow nuts to burn. Cool 20-30 minutes; remove from foil. Combine sugar and remaining cinnamon; toss with glazed nuts to coat. NOTE: Redskin peanuts may be substituted for the mixed nuts. Superfine or bar sugar may be made by processing granulated sugar in the blender. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes. Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. akes one 8 Cream sugar, honey, shortening and eggs. Spoon flour (not sifted) into dry measuring cup. Level off and pour measured flour onto wax paper. Add soda and salt to flour and stir to blend. Add blended dry ingredients alternately with sour cream to creamed mixture. Stir in walnuts, coconut and vanilla. Drop by teaspoonfuls onto greased baking sheet. Top each cookie with a walnut half or coconut. Bake at 375 for 10 to 12 minutes. yield: 7 to 8 dozen cookies nnamon. Drop 1 tsp into each of 12 la Combine egg yolks, milk, salt, water, and honey. Chill. Add flavoring and cream. Cook over hot water until mixture coats a spoon. Pour into freezer. Freeze. 8 servings. The Household Searchlight Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Scald the milk. Remove from the heat and add in the butter and honey. Stir until the butter melts. Let cool to room temperature. Add the milk mixture and all remaining ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's directions. The bread is good warm, cool, or toasted. It stales faster than store-brought white bread, so wrap the loaf well and use quickly or freeze. Makes 1-1/2 pound loaf. oz can Crumble beef Combine Honey, Mustard & Apple Juice in A Small Bowl, Stirring Well;Set Aside. Place Turkey Breast On A Rack in A Roasting Pan; Insert Meat Thermometer Into Meaty Portion So That It Does Not Touch The Bone. Baste With The Honey Mixture. Cover & Bake At 325 For 1 Hour. Uncover & Bake An Additional Hour OR Until Meat Thermometer Registers170 Degrees, Basting Frequently With Honey Mixture. Let Cool 10 To 15 Min. Before Slicing. (Fat 1. Chol. ) Discard giblets and neck of chicken (or save for stock. ) Rinse chicken under cold, running water, and pat dry. Set aside. Coat a large nonstick skillet with Pam; place over med-hi heat until hot. Add yellow squash, zucchini, onion, celery, and garlic, and saute until tender-crisp. Drain. Combine vegetable mixture, breadcrumbs, egg, pecans, salt, and pepper in a med bowl; stir well. Place chicken, breast side up, on a rack in a roasting pan that has been coated with Pam. Stuff lightly with dressing mixture. Truss chicken (or put ball of foil in opening. ) Combine apple juice and honey, stirring well. Brush chicken with half of apple juice-honey mixture. Bake at 350 deg F for 1 1/2- 2 hours or until drumsticks are easy to move and juices run clear, basting occasionally with remaining apple-honey muixture. PER SERVING: 266 calories, 2 6. 8 g protein, 10. 8 g fat, 1 5. 6 g carbohydrate 119 g cholesterol, 1. 8 mg iron, 246 mg sodium, 45 mg calcium. 3987 if frozen, do not Heat oven to 425 degrees. Heat oil and margarine in rectangular pan, 13 X 9 X 2 inches, in oven until melted. Mix flour, 1-1/2 teaspoon gingerroot and the pepper. Coat chicken pieces thoroughly with flour mixture. Place chicken, skin sides down, in pan. Bake uncovered 30 minutes. Turn chicken. Bake 15 minutes. Remove chicken and drain fat. Line pan with aluminum foil. Return chicken to pan. Mix remaining ingredient Pour over chicken. Bake 15 minutes, spooning honey mixture over chicken every 5 minutes, until juices run clear. 6 SERVINGS; 500 CALORIES PER SERVING. To Microwave: Omit oil and margarine. Coat chicken pieces as directed. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 13 X 9 X 2 inches. Cover with waxed paper and microwave on high 10 minutes; drain. Mix remaining ingredients. Pour over chicken. Cover with waxed paper and microwave on high 10 to 15 minutes, rotating dish 1/2 turn every 5 minutes and spooning sauce over chicken, until juices run clear. y rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mi Melt butter, cook onion till soft and add gr. chuck. sugared grapes, if desired. From McCall's Cookery, No. 1 thermometer registers 170F. Let chicken stand 10 minutes; garnish with minutes more, or until leg moves easily at joint or microwave-safe meat Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients until smooth. ABOUT 2/3 CUP SPREAD; 85 CALORIES PER TABLESPOON. 0.50 ts Tarragon, dried 4.00 x Tomato slices 3.00 x English muffins, split & toa 1.00 Recipe tarragon mustard sauc 1.50 tb Butter or margarine 1.50 tb Dijon mustard 1.00 tb Vinegar, tarragon 0.25 c Sour cream, light 0.25 ts Tarragon, dried 0.00 Sal Core the apples and pare a 1-inch strip of skin from around the middle of each to prevent splitting. Place the apples in two 10-oz custard cups. Pack the raisins into the apples. Mix the honey and cinnamon, pour over the raisins and into the apples. Top with margarine. Cover tightly and microwave on high (100%) until tender when pierced with a fork, 3 to 4 minutes. Serve warm with cream, if desired. es on each side until burgers are cooked through and spring back to the touch. Put 1 c. cold milk in plain gelatine, let stand 5 minutes. Put 1 pint milk to heat, but do not boil, stir in hot milk, well beaten egg yolks and soaked gelatine. Pour through wire strainer. Stir honey in balance of cold milk, add to geletine mixture. Whip cream if possible; this is not necessary, it makes a smoother cream. Add salt, vanilla and lastly beat egg whites stiff and add. Freeze. Can be served at once but improves by standing a few hours. Makes one gallon. eaves. Season to ta Preheat oven to 400. Combine pumpkin, milk, butter, honey, and egg mixing well. Combine flours, sugar, baking powder, salt an nuts then add to pumpkin mix until just moistened. Spoon into greased medium sized muffin pans, filling each cup half full and bake 15 min. 3622 Sugar 1.00c 3622 Baking powder *if using self-rising flour Decrease salt to 1 Teaspoon. While white flour makes a lovely, light loaf of bread, we also enjoy. Mix whole wheat flour, honey, shortening, salt and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 40 to 60 minutes or until double. (Dough is ready if indentation remains when touched. ) Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18 X 9 inches. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9 X 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf, tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise 35 to 50 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 115 CALORIES PER SLICE. Title :Tangy Touchdown Casserole Serves :12 KeyWords :Casseroles Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients thoroughly and turn out onto a floured board, knead lightly and then roll out gently and cut into biscuits. Brush lightly with melted butter or margarine. Place of greased cookie sheet and bake at 450 degrees for about 15 minutes. Makes 9 Large biscuits. powder 5.00 Pickles,Mexican,w/1T liquid 1.00 ds Garlic powder 0.12 ts Cumin Instructions: 1. Place Cut the lamb against the grain into very thin slices. Cut the slices into very thin slivers about 3" long. Put them into a bowl, add all the marinade ingredients and mix well. Leave for about 20mins. Combine all the ingredients for the sauce and set aside. Peel the garlic and chop it finely. Cut the spring onions including their green section, crossways into 3" segments, then cut each peice lengthways into very thin strips. Wash the coriander and let it dry. Put the oil in the wok or large frying pan and set it over a high heat. When it is smoking hot , put in the garlic, stir once or twice and add the lamb. Stir fry for a minute or until the lamb it no longer pink on the outside. Pour in the sauce and stir briefly. Put in the coriander and spring onion and stir for 20-30 secs. Nor more or they will be overcooked. Serve immediately. nd stir well. Remember that this dish is in the soup family . Serve in bowels topped with fresh grated cheese and serve with italian bread for a nourishin SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch evenly on each side of the fish. Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. r together, partially covered, until sauce begins to thicken and mounds Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with alumnum foil; fill with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, heat oil over medium heat. Add sausage and mash with fork to crumble into small pieces. Add potatoes, onion, salt, and pepper. Cook until potatoes are fork tender, stirring frequently, about 20 minutes. Cool to room temperature. Reduce oven temperature to 350 F. Stir dill and mayonnaise into potato mixture; spoon into tart shell. Bake 30 minutes or until heated through. Cool 10 minutes on wire rack before removing outer ring. Sprinkle with parsley. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] ****** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Tangy Glazed Meatloaf Serves :5 KeyWords :Entree Chicken Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak peas in water overnight, brown cubed hog jowls over moderate heat until it begins to brown. Add onion and continue cooking until onion is tender. Drain off grease. In a large iron pot, combine soaked peas, water, (adjust water as required to keep mixture from drying out) chili powder, black pepper, salt and meat and onion mixture. Cover pan, bring to a boil, then simmer until beans are tender, about one hour. Stir in rice and cook without stirring 20 to 30 minutes longer, or until rice is tender and fluffy. Be sure that there is enough water in the mixture to cook the rice. milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake at 350 degrees for 40 minutes. Combine glaze ingredients and spoon over meatloaf. Bake 20 additional minutes. Notes It's a southern tradition to serve black-eyed peas on New Year's Day,. greens, coarsely chopped (about 4 cups) Heat peas and water to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Stir in chili, garlic and ham bone. Heat to boiling; reduce heat. Cover and simmer 1 to 1-1/2 hours or until peas are tender. Remove ham bone. Remove ham from bone and cut into bite-size pieces. Reserve ham. Stir rice, onions, bell pepper, salt and pepper into soup. Cover and simmer about 25 minutes, stirring occasionally, until rice is tender. Stir in ham and Swiss Chard. Cover and simmer until hot. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 190 CALORIES PER SERVING. 0.00 7045 Boiling water 1.50c 7045 Zucchini, julienned 1.00md Bring 5/8 pt water to boil and add salt. Gather the spinach into a large bouquet, place it in the saucepan, and cover tightly. Cook for 5 minutes until the upper leaves begin to wilt. Immediately drain and plunge into cold water. Cut away the stalks and discard. Squeeze the leaves dry. Cut the leavesinto 1" pieces and squeeze them dry again. Set aside Heat a heavy fry pan until water skitters accross surface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce and MSG into a small saucepan, stir and bring to a boil over high heat. Remove from heat and serve. TO SERVE: Pour sauce over the spinach and toss together to coat leaves. Divide into 6 bowls and sprinkle with sesame seeds. 0ts 7045 Basil 0.50ts 7045 Dry mustard 0.50ts This spinach dish is standard fare for a Japanese meal. This dressing may also be used with a variety of other green vegetables, so don't hesitate to experiment. IN A SMALL SAUCEPAN, heat and ignite the sake to cook off the alcohol. Toast the sesame seeds in a ungreased skillet over medium heat for about 5 minutes or until golden brown. Stir occasionally. Put the seeds into a suribachi (Japanese mortar) and crush into a paste. (This can be ground in a food processor, however you will have to use at least twice the amount of sesame seeds. ) Add the sake, sugar, soy sauce and rice vinegar and blend thoroughly. Remove from the suribachi and set aside while preparing the spinach. In a large, tied bundle, wash and rinse the spinach in cold water. Drain thoroughly. In a wide saucepan, bring about 1 cup water and 1 teaspoon salt to a boil. Cook the spinach until the leaves are barely wilted. Remove spinach and refresh with cold water. Squeeze dry of excess water. Keep the spinach in a bundle and cut off and discard the large stems. Cut the spinach into 1-inch pieces. Add the sesame dressing to the spinach and mix gently. Divide the spinach between 4 bowls and serve at room temperature or chilled. Garnish with extra sesame seeds. ornstarch 1.00 ts Sesame oil 0.00 --------- OTHER INGREDIENTS --------- 0.33 c Peanut oil 2.00 Red chilies; dried halved 5.00 pn Orange peel; dried/soaked 0.00 --------- SEASONIN assorted crackers Melt cheese in the top of a double boiler or microwave. Stir in mayonnaise and horseradish. Pour into a small crock or ceramic bowl. Chill. Serve with crackers. Makes about 2-1/2 cups. Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove Prepare and cook cubed artichokes as directed. Mix sour cream, flour, horseradish, salt and pepper; reserve. Heat oil in 10-inch skillet over medium heat. Stir in artichokes and celery. Cook 5 minutes, stirring occasionally, until celery is crisp-tender. Stir in spinach. Cook just until spinach is wilted. Stir in sour cream mixture. Heat until hot. 4 SERVINGS (ABOUT 1/2 CUP EACH); 115 CALORIES PER SERVING. The Jerusalem artichoke is also known as the sunchoke. It is actually not an artichoke but type of sunflower. Native Americans introduced early settlers to this root vegetable, and they used it in much the same way as they did turnips. Put the tomatoes in a saucepan with 500ml of cold water. Simmer for 30 minutes and add the vegetables, oil and seasoning Cook for 45 - 60 minutes until the vegetables are tender. Serve. In a bowl, blend chicken broth, cornstarch, vinegar, the 1 tsp soy, sugar, and white pepper; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one minute. Add water, cover and cook until vegetable is crisp-tender (about 2 minutes). Add green onion and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, arrange noodles into nest shapes on 4 serving plates. Slide a hot poached egg into each nest, then spoon over vegetable sauce. 2 Tblsp minced scallions or green onions In a heavy kettle, bring the broth to a boil. Meanwhile soften the shredded cloud ears and dry lily buds in water to cover. Drain well Add the pork, bean curd, bamboo shoots, cloud ears and lily buds to the boiling stock. Bring again to a boil and stir in the pepper, salt, soy sauce, and vinegar. Slowly stir in the dissolved cornstarch until desired thickness. Slowly pour the egg into the soup, whisking constantly to form thin strands of egg. Remove from heat and add oil. Ladle into bowls and garnish with minced scallions. Preperation time: ~20min Cooking time: ~20 min This is a recipe from a good chinese restaurant in Cincinnati. Sharen A. Rund (rec. food. cooking) 0.50 ts Pepper 1.00 ea Clove garlic, minced 1.00 lb Lean ground meat 1.00 cn Tamales cut in 1" chunks 1.00 cn Olives, sm, chopped/sliced 0.50 ts Salt 0.50 lb Sharp cheddar che Preheat the Calphalon Solo Griddle on medium heat on top of the stove. Add the olive oil to the hot pan. Place the chicken strips, chili sauce and jalapeno pepper in the pan and saute until cooked through, approx. 3-5 minutes. Remove and reserve. Wipe the pan clean. Place the chicken mixture on one half of each of the 4 flour tortillas. Sprinkle with cheese and fold over to form a half circle. Again, preheat the Calphalon Solo Griddle on medium. Oil the cooking surface with one tsp. Canola oil. Place a filled tortilla on the cooking surface. Cook until light brown. Turn. Repeat with the other three tortillas. Slice each tortilla into three wedges and serve with salsa and black beans. Serves 4 Bring to room temperature and bake as directed but slightly longer. Mrs. Donald K. Dement Recommended Fillings & Wrapper: Flour Tortillas, Cheddar Cheese, Tomatoes Lettuce, Onion, Salsa. Preparation: In glass or stainless steel bowl combine all ingredients except olive oil and vegetable oil. Mix thoroughly to spread spices over chicken, water should be completely absorbed, refrigerate for 1 hour. After refrigeration add Olive oil, and stir until chicken is well coated with oil, spice aromas will be noticeably lighter. Heat Vegetable oil in non-stick pan, and add mixture, frying on medium heat. Cover until water has separated from chicken, and is boiling. Leave uncovered, on low heat, to simmer until almost all water has evaporated. Total cook time is less than ten minutes, do not overcook. Place prepared mixture in center of flour tortillas, add cheese and other fillings as desired (suggestions above). Fold in half, or roll like burrito. Top with beans or spanish rice. Serves 4- 6. rated rind of 1 large lemo 0.00 0 Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. 000013 10371 TOPPING --------- 0.00--------- 000014 10371 Confectioners' sugar 0.50c Preparation: Separate, wash & dry cabbage leaves. Stack them up and cut them crosswise into 1" wide pieces. Finely mince or grind Szechuan peppercorns. Crush rock sugar with cleaver handle; mix with soy sauce; reserve. Stir-frying: Heat wok to moderate; add oil. Wait 30 seconds. Stir-fry whole chilis until they just blacken; quickly add peppercorns. When they exude pungent odor, push up side of wok and raise heat to high. Add salt & cabbage all at once. Keep tossing cabbage until it is wilted & soft. This takes several minutes. There should be about 2 T of water in wok when cabbage is wilted. Add sugar & soy mixture. When sugar has melted, toss with cabbage, then sprinkle vinegar over all. Keep tossing on high heat for another 20 seconds. Add sesame oil; toss briefly; remove to serving dish. If serving this dish cold, wait until it has cooled, then cover & refrigerate. on :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Chicken breasts should be skinned and boned. Cut the chicken into 1/8 in. slices. Stir the chicken slices with 1 T soy sauce in a bowl. Cook chicken in oil in 5 qt. dutch oven until tender, about 3 min. Remove the chicken, add the remaining soy sauce to pan with next seven ingredients, and heat to boiling, stirring frequently. Reduce heat to low and simmer for 10 min. or until veg. are tender. Add chicken and tofu, bring to boil over medium heat. Stir cornstarch and 1/3 c. water in small bowl until smooth. Gradually add the mixture to the simmering soup until slightly thickened and smooth. Beat the eggs in a small bowl and slowly pour into soup, stirring gently until set. Top with green onion. Salt boiling water, add asparagus stalks, thickest ones first, and boil until half done. Add tips and continue boiling until tender but still crisp, stiff and bright green. Bring soup stock to a boil in a large pot and add shredded pork, black mushrooms, ginger and wood ears. Cook for 2-3 minutes; discard ginger. Add remaining ingredients, excekpt cornstarch, eggs and green onion. Reduce heat and simmer 2 minutes. Add cornstarch solution and cook until thickened and clear. Remove from heat and slowly stir in beaten eggs. Garnish with green onion. Serve immediately. the bottom. Grind in so In a large pan, bring the vegetable stock to the boil and stir in the Nam Prik Pow sauce. Add the remaining ingredients and simmer, stirring well until the mushrooms are just cooked but still al dente. Pour into a serving bowl and garnish with coriander leaves. Drain pasta when it is al dente and turn into a warm serving bowl. Mix in the sauce and the Parmesan, toss gently, and taste for salt and pepper before serving. Notes ******** Combine shrimp shells with stock, chilies, salt, lime, zest, lime leaves and lemon grass stalks in heavy nonaluminum pot. Bring to a boil, reduce heat, cover and simmer 20 to 20 minutes. Strain. Return liquid to pot and place over medium-high heat and bring to a boil. Add shrimp and scallops and cook 1 minute. Stir in fish sauce and juice of limes. Add chopped cilantro, slivered red chili and shiitake slices, and green onions. Stir and pour into a tureen or ladle into individual bowls. .00 - Shell the shrimp, rinse the shells and pat them dray. Cut the shrimp in half horizontally and rinse out the sand veins. Place a large pot over high heat until hot. Add the oil, swirling to coat the surface. Add the shrimp shells; cook until they turn pink, abt 30 seconds. Add the brooth, lemon grass, lime peel, and chile. Bring to aboil over high heat. Reduce the heat to medioum-low, cover, and simmer for 20 minutes. Strain the broth, discarding the seasonings. Return the broth to the pot and heat tto simmering. Add the shrimp and straw mushrooms and cook until the shrimp turn pink, about 2 minutes. Stir in the lime juice and fish sauce. To serve, lade into individual soup bowls. Garnish with green onio, cilantro, mint leaves and chile. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 15795 Italian Cooking Sauce Mix Master Mix NOTE: The following mixture may be substituted for 1 teaspoon Thai chili paste: 1/4 ts cayenne, 1/4 tsp sugar and 1/2 tsp oil Wash, peel, de-vein shrimp. Save shells. Wash shrimp again, drain, pat dry, cover and refrigerate. If using fresh lemongrass, cut each stick into three 2 inch pieces--starting from rounded bottom end. Discard straw-like top. Lightly crush the 6 pieces. In a pan, combine lemongrass, lime leaves, stock, and shrimp shells. Bring to boil. Lower heat and simmer gently for 20 minutes. Strain stock, then add fish sauce, lime juice, and chili paste. Adjust fish sauce and lime juice to taste. *Add more chili paste for more heat. Drain straw mushrooms and add to stock. (If using fresh mushrooms, quarter them and drop in lightly salted boiling water. Boil 1 minute. Drain and add to stock. ) **The soup can be prepared to this point several hours ahead of time and stored in the refrigerator. ** Prepare garnish shortly before serving. Cut green chilies into fine rounds. Wash and dry cilantro. Just before serving, heat the soup, when it begins to boil, drop in peeled shrimp. Cook on medium heat for 2 minutes or just until shrimp turn opaque. Garnish with chilies and cilantro leaves. Serve hot. % of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. * Galangal: A relative of the ginger root, galangal is pale yellow and has a delicate flavor. A subtle blend of hot and sour with citrus overtones, Tom Yam Goong is the most famous of all Thai Soups. Each region has its own particular variation of the recipe. This recipe is from Bangkok and the Central Plains Rinse the shrimp shells and place them in a large pot with the water. Heat to boiling, strain the broth and discard the shells. Add the garlic, lime leaves, galangal, fish sauce, lemon grass and shallots to the stock, then the mushrooms and chili peppers, if using. Cook gently for 2 minutes. Add the shrimp to the soup, and reheat to boiling. When the shrimp are cooked, place the lime juice and black chili paste in a serving bowl. Pour the soup into the bowl, stir, garnish with the cilantro leaves and serve. Cooked rice not instant 0.25c 7449 (14.5-oz) peas with liquid 1.00cn * See vegetable stock recipe or use Vegetarian- style instant bouillon. For each cup of vegetable stock specified in recipe, dissovle 1 teaspoon vegetable-flavored granules or 1 cube vegetable stock base in 1 cup boiling water. ** Cut in matchstick pieces, or 1/2 cup sliced water chestnuts. *** (including tops) Cut into 1-inch diagonal slices. Cover mushrooms with water and let stand for 30 minutes. Remove mushrooms; cut off and discard stems. Thinly slice mushrooms and set aside. Measure soaking water (discard any sandy portion at the bottom) and add enough stock to make a total of 4 cupcs liquid. Place in a 2-quart pan and add sherry, bamboo shoots, and sliced mushrooms. Bring to a boil, then reduce heat; cover and simmer for 15 minutes. Add tofu, peas, white vinegar, and soy; heat for 3 minutes. In a small bowl, stir together cornstarch and the 1/4 cup water. Add to soup and cook, stirring, until slightly thickened. Turn off heat. Add pepper and seasameoil. Stirring continuously, slowly pour egg into soup. Sprinkle with onion; add salt to taste. Makes four 1-1/2 cup servings. 50 shoulder cut into 4cm pcs 0.00 7450 Brown onions 2.00 7450 Italian parsley, leaves only 0.50bn 7450 chopped CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings Add salt and pepper to taste. Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups. Notes ********** RECIPE ENDS ******** nd nori in the same way. Notes ********** RECIPE ENDS ******** 000007 * shredded in to match stick pieces **(soak 20-30 minutes in warm water and bring broth to a boil in a wok, add pork, mushrooms, and bean curd. Simmer for 8 minutes until pork is done. Add soy sauce, salt, sherry, pepper, and vinegar. Continue to heat until mixture thickens. Serve hot and enjoy. I add two more ingredients if you desire. I add two or three drops of chilli oil to add more zip and heat. I also like to garnish with chopped scallion greens. 0000 Mix marinade until it is smooth, add pork, and marinate 30 minutes. Rinse soaked tree ears thoroughly to remove any sand, then shred. Rinse mushrooms, discard tough stems, and shred. Remove hard stem end of tiger lilies and pull each blossom apart into two or three shreds. Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add seasonings and stir. Stir dissolved cornstarch, which will have settled, and add. Stir soup until thickened, about 1 minute. With a chopstick or wooden spoon gently stir the soup as you slowly pour in the egg. The egg will form delicate shreds in the soup. Remove from heat and stir in sesame oil, if desired. Garnish with scallion, and serve immediately in individual bowls 9410 =OR=- Boston lettuce 0.00 000018 9410 (for garnish) 0.00 Put the golden needles, wood ear and mushrooms to soak in separate bowls of water (30 to 60 minutes). Prepare mixtures A, C and D in separate bowls, mix well. When mixing the cornstarch, add liquid slowly to avoid undissolved chunks. Shred the pork. This means cutting into pieces 1/4 inch square by 1 to 2 inches long. Marinate the pork in mixture A for 15 minutes, then use 2 T oil to stir-fry the meat until the color changes. Set the meat aside. Shred and cube other ingredients. Bring mixture B to boil and add the mushrooms, shoots, wood ear, bean curd and golden needles. Cook for 3 minutes. Add the meat, then add mixture C. Add the beaten egg while stirring to disperse the egg in filaments. Add mixture D and cook another minute. Serve hot. 000006 9411 at natural foods stores and 0.00 000007 9411 Specialty foods shops) 0.00 Heat oil in large saucepan over medium-high heat. Add pepper and onion; stir fry about 5 minutes. Add chicken broth, vegetable stock and soy sauce. Bring to boiling. Lower heat; simmer for about 5 minutes. Stir together vinegar, red pepper flakes, salt, pepper, cornstarch, water and sesame oil in a small bowl until smooth. Add to soup with fresh snow peas; cook for about 5 minutes or until thickened and bubbly. Add tofu, frozen snow peas if using, and water chestnuts. Gently heat through. Line a serving dish with lettuce and set aside. Fry the garlic in the oil until golden brown and set aside. In a saucepan, heat the stock and add the fresh mushrooms, cook momentarily, then add all the other yam ingredients and stir for approximately one minute until thoroughly mixed. Finally, add the garlic oil and mix, turn on to the lettuce and garnish with coriander. ped Green Chilies, Drain 0.00 Cooked Rice 0.00 Chopped Onion 0.00 Shr Preheat oven to 350 degrees Melt the butter in a medium-size saucepan. Add worcestershire sauce, cumin, sugar, garlic powder and cayenne pepper. Cook over low heat for 2 - 3 minutes. Add the nuts and stir to coat evenly with seasonings. Spread the nuts on an ungreased baking sheet and toast for 15 minutes, turning occasionally. Remove from the oven and toss with coarse salt. Cool. From The Gazette 90/12/1 9. edium-high heat. In three batc Cut chicken into bite-sized pieces, marinate 15-20 minutes in ginger, sherry, soy sauce mixture. Cut scallion and hot peppers diagonally into 1-inch pieces. Grind anise pepper to powder. Mix chicken broth, soy sauce, wine vinegar, sugar, salt and pepper. Heat oil. Add scallion, and stir fry several times. Add ginger, sherry, soy mixture and chicken to scallions and hot pepper, and stir-fry for 1-2 minutes more. Add chicken broth mixture, mix well. Cook over low heat until chicken pieces are tender. Add cornstarch to thicken. Serve. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired. From: The Tabasco Cookbook. Notes ********** RECIPE Combine tomato sauce, red pepper flakes, hot sauce, garlic powder, onion powder and Jalapeno peppers in a medium size bowl. Spray a baking sheet with no-stick cooking spray. Place chicken wings on baking dish. Brush sauce over wings. Bake at 350 for 20 mins. Turn over and brush with sauce and bake for another 10 mins. Serve with blue cheese dressing and celery if desired. Serves 4. 1.00x g 12578 Cayenne pepper or ho Cook bacon in skillet until crisp. Add remaining ingredients and bring to a boil, stirring constantly. Drizzle hot dressing over spinach salads or sliced tomatoes just before serving. Makes about 1/2 cup. 12579 Onion, cut in half 1.00md b 12579 Celery stalks; cut in half 2.00 c 12579 Carrot; Shrimp should be of a size to number 30-35 per pound. Melt the butter and oil in a flameproof baking dish. Add the garlic, herbs, peppers, bay leaves, paprika, and lemon juice, and bring to a boil. Turn the heat down and simmer 10 minutes, stirring frequently. Remove the dish from the heat and let the flavors marry at least 30 minutes. This hot butter sauce can be made a day in advance and refrigerated. Preheat the oven to 450F. Reheat the sauce, add the shrimp, and cook over medium heat until the shrimp just turn pink, then bake in the oven about 30 minutes more. Taste for seasoning, adding salt if necessary. Nathalie Dupree writes of this recipe in her book "New Southern Cooking," "Shrimp taste better when cooked in their shells because the fat under the shells preserves their flavor and tenderness. When the shells are crisp it is a pleasure to eat the shrimp with their shells on. This rich butter sauce cries out to be sopped up with crusty bread once the shrimp are gone. " Temp:0 Cream butter and add sugar gradually. When well combined, mix in the egg. Sift together flour, baking powder and salt and add alternately with the milk. Spread apples in the bottom of a shallow, well-buttered ovenproof-china baking dish. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. Bake at 350F for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream Brown sugar 1.00 ts Worcestershire sauce 2.00 tb Dry vermouth 2.00 ts Toasted sesame seeds 4.00 tb Peanut or vegetable oil 3.00 c Cooked rice 0.00 --------- GARNISH --------- 3.00 Green onions, chopped 0.50 c Beer nuts Instructions: Slice beef Mix all together in glass dish, microwave on high 3-4 minutes, stirring once. Serve with crackers. Let stand at room temperature 20 minutes. Mix sauce ingredients in small bowl;set aside. Cut ends off hot red peppers;shake out seeds. Chop skins into small pieces. Heat large non-stick skillet over high heat. Add 2 tbsp. NOTE: the two cloves of garlic should be crushed with 1 tablespoon of salt. Split and butterfly the chicken by cutting down the backbone and opening the chicken leaving the breast attached. Squeeze lemon juice over the chicken. Mix together the garlic, peppers, and paprika, and add to the melted butter. Pour over chicken. If possible, let the chicken sit overnight, uncovered, in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook chicken for 50 minutes or until done. Don't turn. If the skin is not crispy, place the chicken under the broiler to crisp the skin and brown, watching carefully so that it doesn't burn. Stir-fry 1 to 1 1/2 minutes. Onion should be crisp-tender. Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green peppe Reserve 1 c of each cheese for topping. 2 Beat cream cheese until smooth. Add other ingredients. Spread mixture into 9x13 glass dish and sprinkle with reserved cheese. Bake at 350 for 30 min. Serve with tortilla chips sauce is thickened,about 3 minutes. Remove to serving bowl. Sprinkle with chopped onion and beer nuts. Serve immediately with rice. SOAK THE NOODLES in a large bowl of warm water for 15 minutes. When they are soft, drain them and discard the water. Cut them into 3-inch lengths using kitchen scissors or knife. Put 1 tablespoon of oil into a hot wok or pot, then add the scallions and garlic and stir-fry quickly for a few seconds. Add the meat and stir-fry until it is cooked. (This should take between 5 and 10 minutes. ) Then add all the sauce ingredients, except the sesame oil and cook the mixture over a gentle heat for about 5 minutes. Now add the drained noodles and sesame oil and cook the mixture for a further 5 minutes. Ladle some noodles and sauce into individual bowls or into one large serving bowl, and serve at once. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute onion in butter in a skillet until tender. Stir in wine; simmer 2 minutes. Add cream cheese, sour cream, mayonnaise and beef; mix well. Spoon mixture into an 8-in. square baking dish; sprinkle with pecans. Bake at 350 deg. for 15 to 20 minutes. Serve with assorted crackers. Yield: 4 cups ts Black pepper 0.25 ts Ground cloves 0.25 ts Ground ginger 1.00 tb Oil 2.00 tb Cornstarch 2.00 tb Water Sift flour, salt and baking powder. Gradually add the cream, working as little as possible. Turn out on floured board and press out with the hands. Do not roll. Cut with biscuit cutter and bake at 400-F about 10 minutes. in large bowl; stir in beef cubes until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tb. soy sauce, 2 tsp. Sprinkle toasted almonds evenly over Brie. When ready to serve, place on wooden plank or board with handle and bake at 350F until Brie begins to bulge around sides and is hot. Serve with sesame crackers, if desired. soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender. Combine cornstarch with 2 Tb. Wash mussels thoroughly under running water. Remove "beards" and discard any open shells. Place mussels in pan and cook over a high temperature for 7 or 8 minutes, until the shells open. Season with salt or pepper. Place in a serving dish and pour cooking juices over. Dot with knobs of butter and sprinkle with chopped chives. Serve with fresh brown bread and butter. d 11264 Vanilla 2.00t In a 2-cup measure stir together the brown sugar, butter or margarine, cinnamon, and nutmeg. Stir in the warm water. Micro-cook, uncovered. on 100% power for 3 to 4 minutes or till steaming hot. Stir in the rum. Serve in mugs. Garnish with lemon slices, if desired. g 11264 (1 cube) Margarine 4.00oz h 11264 Milk 0.25c In a large salad bowl, combine lettuce, spinach & oranges. In a small bowl, combine soy sauce, honey, ginger & 3 tbsp. water. Set sauce aside. In a wok or large frying pan, heat oil over medium high heat. Add chicken & stir fry until barely opaque throughout, about 5 minutes. Add scallions & garlic & cook 1 more minute. Add sauce & cook, tossing, for 30 seconds. Pour chicken & sauce over greens & oranges & toss. Sprinkle cashews on top. 1.00t Stir all ingredients until well mixed. Spoon into small overproof dish. Bake at 350 degrees F 30 minutes or until bubbly. Makes 2 1/2 cups. n 11264 ICING --------- 0.00--------- o 11264 Packed Brown Sugar 1.00c p 11265 Sugar In a buttered, large glass baking dish (9 X 13 or larger), arrange Bing cherries, Royal Ann cherries, peach sliced, pineapple chunks, orange sections, raisins and ginger. Sprinkle grated lemon rind over all. Make a paste of the melted butter, brown sugar and curry powder and distribute over the fruit. Cover with pie filling and pour rum over all. Bake in 350F oven 45 minutes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert. Oven Temp:0 Combine Paprika, Pepper & Pinch Salt in A Plastic Bag. Add Chicken & Shake To Coat. Set Aside. Place Cider in An 8 Inch Square Baking Dish; Microwave At High 30-45 Seconds. Add Chicken; Cover With Wax Paper & Microwave At Medium-High 6 To 7 Min. , Stirring Every 3 Min. Drain Chicken & Set Aside. in Reserved Apple Cider Mixture, Add Carrots; Cover With Plastic & Vent. Microwave At High 2 Min. Stir in Apples; Microwave At High 1 1/2 To 2 1/2 Min. OR Until Apples Are Tender. Drain, Reserving2 T. Apple Cider Mixture in Baking Dish. Combine Apples, Carrots, Chicken & 1/4 C. Cheese in A Bowl; Toss& Set Aside. Add Vinegar & Shallots To Reserved Apple Cider Mixture in Baking Dish; Microwave At High 1 Min. Drizzle Over Chicken Mixture With Remaining 1/4 C. Cheese & Serve Warm. About 247 Cal. Per 1 & 1/2 C. Chicken Mixture, 1 C. Spinach & 1 T. Cheese. (Fat 6. Chol. ) Remove from oven and sprinkle remaining 1/4 cup cheese on top of meat loaf. Combine all except cheese, chips and almonds. Place in large rectangular dish. Top with cheese, chip and nuts. Let stand overnight in refrig. Bake 400 oven for 20-25 minutes. flavor. Patricia Rogers Metamora, Indiana Submitted by John Hartman Indianapolis, IN 6 May 1996 Notes ********** RECIPE ENDS ******** n. Cut the chicken wings in two at the joints. In a large frying pan or skillet; heat to 360F enough oil (or shortening) to cover the chicken wings. Add the wings and fry until crisp, about 12-15 minutes. To bake, preheat the oven to 450F. Spread the chicken wings out on a baking sheet in one layer and bake 45 minutes. To make the sauce, combine the Hot Sauce or Tabasco and melted butter and blend thoroughly. As soon as the chicken wings are cooked, douse with the sauce, and serve immediately. Serves 2-6 Nathalie Dupree's "New Southern Cooking" Nathalie says, "These little wings make a good meal for two or are a great appetizer. Up North, they are called Buffalo wings and are served with celery and blue-cheese dressing. The little wing tips should be trimmed off to make neater pieces. But I cook them along with the wings and save them for myself. I call them the "cook's treat. " You may fry or bake the wings, depending on dietary considerations. 10FBlack Forest Cheesecake Delight This chili-red soup is exceptionally hot. It is said that the time to serve it is in the hottest months, when the perspiration it induces has a cooling effect on the diner. It is equally effective ammunition against winter cold. Cut the beef into cubes and place in a saucepan with the water. Bring to a boil, then reduce the heat and simmer gently for 1-1/2 to 2 hours until the meat is falling apart. Mix the chili powder with the sesame oil. Trim and shred the green onions. Heat the chili powder and sesame oil in a pan and fry the green onions with the garlic for 2 minutes. Add the sesame seeds, sugar, pepper and soy sauce and fry for 2 to 3 minutes over medium heat. Lift out the meat, drain well and toss in the pan for a few minutes. Return the contents of the pan to the stock and bring to a boil, simmering until the soup is well flavored. From Asia The Beautiful Cookbook. Typed by Syd Bigger. reezer Ice Cream Pies 1420 * Ice cream should be one of the following: Chocolate-chip Mint or In a 4-cup measure micro-cook water, uncovered, on 100% power for 4 to 5 minutes or till steaming hot. Stir in the cocoa mix. Pour into two mugs. Top the hot chocolate mixture in each mug with a small scoop of ice cream. Serve immediately. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix ingredients together and mix well. Use 1/3 Cup of mixture per cup of boiling water. Brown Sugar 2.00 tb Cider Vinegar 2.00 ts Salt 0.50 ts Cinnamon 1.00 cn Sweet Potatoes (17-18 ounces 2.00 ts Cornstarch Instructions: About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. In the top of a double boiler set over simmering water, melt the chocolate, stirring, until it is smooth. Remove the pan from the heat, add the egg yolks, one at a time, whisking well after each addition, and whisk in the rum and butter. Transfer mixture to a large bowl. In a bowl with an electric mixer, beat the egg whites with the cream of tartar and a pinch of salt until they hold stiff peaks. Stir a quarter of the egg whites into the chocolate mixture then fold in the remaining egg whites gently but thoroughly. Spoon the mixture into 6 buttered 2/3 cup souffle dishes and bake them on a baking sheet in the middle of a preheated 400f oven for 10-12 minutes, or until they are puffed and a tester comes out nearly clean. a 1982 Gourmet Mag. favorite from Homewood Park, a small hotel and restaurant in Bath, England CIPE ENDS ******** n any sugar crystals clinging to the side with a brush dipped in cold water until the sugar is dissolved, and boil the syrup, swirling the skillet occasionall Use 1 can drained chopped or minced clams. Melt butter in skillet; saute peppers and onions until tender, not browned. Add catsup, worcestershire sauce, hot sauce, and clams. Heat until boiling, stirring constantly. Add cheese and stir until melted. Serve warm at room temperature with tortilla chips or crackers. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, one at a Mix cocoa, sugar and salt in saucepan. Stir in water. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Stir in milk. Heat just until hot (do not boil). Beat with hand beater until foamy or stir until smooth. Serve immediately. 6 SERVINGS (ABOUT 1 CUP EACH); 155 CALORIES PER SERVING. he fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a prehe Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350 until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. e moist. ) Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week. ~ Roll out half the almond paste between sheets Mix all ingredients except Almonds with fork. Place in uncovered casserole dish and bake at 350F until bubbly, 20 to 30 minutes. Sliced Almonds may be sprinkled on top before baking. Serve with crackers. c wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. ~ ~ Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon Mix all of the ingredients (not in a blender or food processor). Put in a baking dish and top with either sliced almonds or paprika. Bake in a 375F oven for 15 minutes. Serve with chips. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In top of double boiler, combine cheese until melted and smooth. Add remaining ingredients. Stir well. If thickens, add more wine. Should make about 2 1/2 cups. 0.50 c Cold water 0.50 ts Salt 1.00 Egg 1.00 cn (20 ounces) pineapple chunks 0.00 Syrup, drained and syrup re 0.50 c Packed brown sugar 0.50 c Vinegar 0.50 ts Salt 2.00 ts Soy sauce Soften cream cheese. Drain crabmeat and break into small pieces. Mix all ingredients together. Bake at 350 degrees (F) until cream cheese is "goey", about 20 to 25 minutes. Serve hot with crackers. Instructions: One of our most favorite dishes. We like to serve it with the oven. Trim excess fat from pork loin. Cut pork into 3/4-inch pieces. Place red bell pepper strips,chopped green bell pepper,zucchini onion,olive oil and basil in a 9" pie plate. Cover with vented plastic wrap and microwave on high for 2 to 3 minutes. Remove red bell pepper strips;set aside. Sprinkle half the cheese over vegetables in pie plate;set remaining cheese aside. Measure milk into a 4 cup glass measure. Microwave on high for 1 minute or until hot. Beat eggs into milk and pour over vegetables in pie plate. Sprinkle with remaining cheese. Using red bell pepper strips,form four "X" on top of frittata. Sprinkle with salt free seasoning. Rotating twice during cooking,microwave on 70 percent (medium high) for 8 to 10 minutes or until center is set. Makes 4 servings , carrots and garlic to boiling in Dutch oven; reduce heat. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pin * Peppers should be seeded. Put the vegetables through the medium blade of a food chopper. Cover the vegetables with boiling water, let stand for 15 minutes, and drain well. Add the remaining ingredients, bring to a boil and cook for 10 minutes, stirring occasionally. Turn into hot jars and seal. . Notes ********** RECIPE ENDS ******** From the collection of Sue Smith, S. Smith34, Uploaded June 16, 1994 Cream 1/2 cup butter until soft. Beat in 2 eggs and molasses until fluffy. Stir in figs, 1/2 ts lemon peel and buttermilk. Resift flour with soda, baking powder, ginger and salt. Stir dry ingredients into pudding mixture. Pour into greased 9 inch tube pan. Bake at 325 degrees 1 hour until done. Meanwhile, to make sauce, cream 1/2 cup butter and sugar until light. Beat in 2 eggs. Stir in sherry, 1 ts lemon peel and nutmeg. Shortly before serving, beat sauce over hot water in double boiler. Heat thoroughly. Serve with hot pudding. L$`PQ L$TQP T$pQR TO MAKE THE CHICKEN, cut up breasts & season the nuggets with salt and pepper. Place the flour on a sheet of wax paper, and beat the eggs with the milk in a shallow bowl. Place the breadcrumbs on another sheet of wax paper. Dip the chicken pieces in the flour, shaking to remove any excess, then dip them in the egg mixture, and then in the breadcrumbs. Allow them to sit for 10 minutes so the crumbs will adhere. Prepare salad ingredients, and arrange them on 6 individual plates or a serving platter. To make the dressing, combine the honey, mustard, vinegar, salt and pepper in a bowl. Whisk until smooth, and then slowly whisk in the oils. To serve, heat the oil in a deep-sided pan over medium-high heat to a temperature of 375F. Add the chicken pieces, being careful not to crowd the pan, and fry until golden brown, about 5 minutes. The frying will have to be done in batches. Remove from the oil with a slotted spoon and drain well on paper towels. Arrange the chicken pieces on top of the salads, and drizzle the dressing over all. Serves 6. Note: The salad is even quicker to make if you purchase the already-breaded chicken nuggets. You can buy nuggets already breaded in the poultry case or the freezer case. onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. In a large skillet, add white grape juice and heat over medium-high heat. Stir fry carrots, onion, and celery for two minutes. Remove from heat. In a small bowl, stir together water, vinegar, sugar, cornstarch, and bouillon cube, crumbling cube as much as possible. Add mixture to skillet. Cook and stir over medium-high heat 1 to 2 minutes, or until mixture is thickened and bubbly. Stir in black and kidney beans. Cook additional 2-3 minutes, stirring occasionally, until mixture is heated through. Garnish with sliced red onions, if desired. May be served hot or cold. One serving of 2/3 C = 2 bread exchanges; 164 cal; 33 gm carb; 6 gm protein; trace fat, 304 mg sodium, 0 mg cholesterol. (Sodium may be reduced by cooking dry beans instead of using canned, using no added salt) A. BROADDUS [Alice in Hou] at 20:08 EDT time to 10 sec. in blender and 30 sec. with whisk or hand beater. Prepare and cook potatoes. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving fat in skillet. Cook and stir onion in fat until tender. Stir in flour, sugar, salt, celery seed and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil and stir 1 minute; remove from heat. Cut warm potatoes into 1/4-inch slices. Stir potatoes and bacon into hot mixture. Heat until hot and bubbly, stirring gently to coat potato slices. 6 SERVINGS (2/3 CUP EACH); 195 CALORIES PER SERVING. To Microwave: Microwave whole potatoes; reserve. Place bacon on microwavable 2-quart casserole. Cover with microwavable paper towel and microwave on high 3 to 4 minutes or until crisp. Drain bacon, reserving fat in casserole. Stir onion into fat. Cover and microwave on high about 2 minutes or until onion is tender. Stir in remaining ingredients. Cover and microwave on high 3 to 4 minutes, stirring every minute, until mixture thickens and boils. Cut warm potatoes into 1/4-inch slices. Stir potatoes and bacon into hot mixture. Cover and microwave on high 1 to 3 minutes or until hot. meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Notes ********** RECIPE ENDS ******** HOAGIES: Place steak in plastic bag or utility dish. Combine garlic,sherry, soy sauce,oil and ginger;pour over steak. Cover dish and marinate in refrigerator 4 to 8 hours,turning at least once. Meanwhile,prepare relish. Remove steak from marinade. Place on rack in broiler pan so surface of meat is 4" from heat;reserve marinade. Broil 16 to 20 minutes,turning once and basting with reserved marinade. Let stand 5 minutes. Meanwhile,split hoagie rolls and toast under broiler. Carve steak diagonally across grain into thin slices. Place beef in hoagie rolls;top with relish and serve. Makes 8 servings. RELISH: Combine vegetable oil,sesame oil,vinegar,soy sauce,sugar and hot pepper sauce. Add green onions,mushrooms and peppers. Let stand 30 minutes. Yield:about 1 3/4 cups. Small onion, finely chopped 1.00 Clove garlic, finely minced 0.50 c Hot beef broth 0.25 c Chili sauce 3.00 tb Cider vinegar 1.50 tb Lig Knead together all ingredients in a large bowl. Stuff the mixture firmly into hog casings, pricking any trapped air bubbles with a pin. Tie off in 4 to 6-inch lengths. Cook the sausages in your preferred manner and crumble them over lasagna, or slice and serve them with a spicy marinara sauce over spaghetti. Add onions and garlic and cook over medium heat until soft. Pour off excess fat in skillet, add beef broth, chili sauce, vinegar, and brown sugar. Combine the salt, peppercorns, hot peppers, paprika, thyme, and fennel in a spice mill or a mortar and grind to a coarse texture, not a powder. Mix in a small bowl with the garlic. Combine the meat, fat, and spices in a large bowl. Put half the mixture in the container of a food processor and process to a medium-coarse grind (if you are using a meat grinder, follow the directions on page 4, using the medium disc). The meat and fat should be distinct from each other, but reduced to pieces of about the same size; do not overprocess. Scrape into a bowl. Repeat with the remaining ingredients, then knead the batches together, cover the bowl, and refrigerate for 12 to 24 hours. Stuff the casings as indicated in the general sausage-making instructions on pages 4-5, tying off the links at 4 to 5 inches. If weather is cool, hang the sausages for a few hours, until they are just dry to the touch. If it's too hot or humid to hang the sausages, simply refrigerate them, uncovered, for a minimum of 12 hours. Store in the refrigerator for up to 3 days, or freeze for longer storage. TO COOK: Prick the sausages with a needle and arrange in a single layer in a baking pan. Bake in a 425-degree oven for 25 minutes, or until browned, tuning often. Or place the pricked sausages in a large skillet and add 1/4 inch of water. Cook over moderate heat, turning often, until the water has evaporated and the sausages are well browned. s, sugar, and sherry. Beat over simmering water until thickened. Combine all ingredients except bacon; heat in chafing dish or double boiler. Top with crisp bacon, crumbled. Serve with corn chips or potato chips. a mixture evenly over meringue. Freeze 10 minutes. Top with an even layer of the raspberry mixture. Freeze 10 minutes. Cover with plain mixture and freeze 8 hours. To serve, remove rim and transfer torte to serving plate. Shave unsweetend chocolate over top and sides of the torte. Ring top of torte with 12 mounds or rosettes of whipped cream. About 2 hourse before serving: DOUGH: In large bowl with mixer at medium speed, beat cream cheese, flour and butter or margarine until smooth; shape into two balls; wrap in plastic wrap or aluminum foil and refrigerate 1 hour. FILLING: In 10 inch skillet over medium heat, cook mushrooms and onion in butter or margarine until tender, stirrring occasionally. Stir in sour cream, salt, thyme and flour; set aside. On floured surface with floured rolling pin, roll each half of dough 1/8 inch thick. With floured 2 3/4-inch round cookie cutter, cut out as many circles as possible. Repeat. SCraps of dough may be gathered and rolled out again. Preheat oven to 450 degrees. Onto one half of each dough circle, place a ts of mushroom mixture. Brush edges of circles with some egg; fold dough over filling. With fork, firmly press edges together to seal; prick tops. Place turnovers on ungreased cookie sheet; brush with remaining egg. Bake 12-14 minutes until golden. Mono :-1.00 Oven Temp:0 Combine all ingredients. Cover and chill. ooked 0.00 ham 1.00 tb Oil (optional) 1.00 cn (20-oz) pineapple chunks 0.00 packed in its own juice 1.00 c Liquid - pineapple + water 1.00 pk Brown gravy mix 3.00 tb Vinegar 0.25 ts Minced ginger 1.00 Chopped green pepper (opt) Instructions: If you are using pork steak, freeze it just until firm and Preparation: Squeeze orange juice, strain. Break up rock sugar. Mince preserved ginger. Cooking: Combine water and rock sugar; bring to boil. When rock sugar is dissolved, add orange juice and cornstarch paste; stir. Cornstarch paste should give soup a light body. Pour into individual warmed bowls; add preserved ginger to each serving. Float orange and lime slice and a cherry; garnish with mint leaf. Serve with wafers. Stir in brown gravy mix, vinegar and ginger. Prepare shredded cabbage as directed. Mix sugar, cornstarch, vinegar, soy sauce, gingerroot and garlic; reserve. Heat wok or 12-inch skillet until hot. Add oil and tilt wok to coat side. Add cabbage, onions, carrot and bell pepper. Stir-fry 3 minutes. Stir in vinegar mixture. Cook and stir about 10 seconds or until thickened. 4 SERVINGS (ABOUT 3/4 CUP EACH); 75 CALORIES PER SERVING. Stir in parsley, garlic and capers. Taste and adjust sauce for season Shake with ice cubes and pour into old fashoned glass rimmed with salt. Notes ********** RECIPE ENDS ******** 9 Ginger Wallace's Pecan Tart 23809 7 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15120 Ginger-Apple Loaf Blanch green beans for 2 minutes. In a small bowl, combine garlic, scallions, chilies, beans. In another small bowl, combine vinegar, soy sauce, cornstarch, sugar & wine. Heat oil in a wok, add bean mixture & stir-fry for a minute. Add green beans & stir-fry for 5 minutes. Mix in the rest of the ingredients & stir-fry long enough just to coat the beans. "Sundays at Moosewood Restaurant Cookbook" 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. PEEL THE PRAWNS AND DISCARD the shells. Using a small sharp knife split the prawns partially and remove the fine digestive cord. Pat the prawns dry with paper towels and combine with the salt, cornstarch and sesame oil and mix well. Heat a wok or large frying pan until it is hot. Add the oil and prawns. Stir-fry for 1 minute. Remove the prawns with a slotted spoon. In the remaining oil, add the chiles, black beans, garlic and green onions. Stir-fry for 20 seconds and add the vinegar, soy sauce and sugar. Stir in the cornstarch mixture and return the prawns to the wok. Cook for another 2 minutes and serve at once. Sauced Pork Pork Sauce/condm 23818 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15125 Ginger-Upper Combine sauce ingredients and set aside. Heat wok or frying pan with oil and ginger over high heat. Add chicken, stirring continuously for 1 1/2 to 2 minutes. Add lemon, green onion and sauce mixture. Stir for another 1 1/2 to 2 minutes. Trnasfer mixture to a clay pot, or a saucepan. Cover and simmer on low heat for 15 to 18 minutes. (Optional) Use a cornstartch solution to thicken the liquid. Serve with rice. ium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook potatoes until tender, then dice; cook broccoli until tender. Keep both hot. Combine remaining ingredients. Bring to boil, stirring. Pour over the vegetables and toss gently. (May be served hot or cold. ) Cal: 160, Fat: 2g. 6.00 Cherry tomatoes, halved 6.00 Fresh mushrooms, halved 1.00 cn (8 oz) pineapple chunks, in 0.00 Its own juice, undrained 0.00 Hot cooked rice Instructions: Mix groun "A healthful and appealing alternative to potato chips for kids and adults alike. We add chopped chives for a classic baked potato flavor combination, but various herbs would complement the strong potato flavor of this cracker. 350~F. 15 to 30 minutes Prehat the oven to 350~F. In the food processor or a large bowl, combine the flours, chives, salt, and pepper. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a thin rectangle 1/16 to 1/8 inch thick. Sprinkle lightly and evenly with a little salt and paprika, if desired, and roll over the dough lightly with the rolling pin. With a sharp kife or a cookie cutter, cut into 2-inch squares or other shapes. Transfer them to an ungreased baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Bake for 15 to 20 minutes, or until golden brown. Some crackers will brown more quickly than others, so keep a careful watch during the last five minutes of baking. Remove to a rack to cool. Yield: 65-70. VARIATIONS: For the ultimate baked potato cracker, substitute sour cream for the water and crumble crisp bacon into the flour. Increase or decreas the amount of pepper to taste. A chigae is usually a hot soup comprised of several ingredients. In this case, meat has been cooked with fish, the one to impart body, the other to add flavor. Kochu Chang is red bean paste, which may be purchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. Shred the beef into 2-inch lengths. Cut the red snapper across the body into 1 1/2-inch widths, leaving the bones inside. Cut the scallions into 2-inch cubes. Arrange the pieces of fish on the bottom of a pot. Add the scallions, then the beef. Now add the garlic. Mix the kochu chang with water and pour it over the other ingredients. Bring to a boil, then reduce the heat and simmer for 20 minutes. Just before serving add the bean curd and cook for 3 minutes. Variation: Instead of red snapper, use a 1 1/2 to 2-pound sea bass, or a 1-pound codfish, or 2 small lobsters. Goose, chicken, or bacon fat may be used. Melt the fat or butter and blend in the flour. Add the vinegar and stir until mixture thickens. Mix together the sugar, mustard, salt and pepper and add to the liquid. Cook for 4 minutes. Pour over the beaten egg yolk and mix well. Return to fire and cook 1 minute longer. Soak Potatoes in Cold Water 15 Min; Drain & Pat Dry With Paper Towels. Arrange Potatoes in A Single Layer in A Large Shallow Pan Coated With Cooking Spray. Bake At 450 F. For 30 Min. Stirring Every 10 Min. Combine Potatoes, Bell Pepper & Green Onions in A Medium Bowl. Combine Vinegar & Hoisin Sauce in A Small Bowl. Pour Over Potatomixture, Tossing Gently. Sprinkle With Sesame Seeds & Serve Immediately. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 RUB THE CHICKEN PIECES with the salt and let them sit for about 30 minutes. Cut the scallions into 2-inch pieces. Heat the 2/3 cup of oil in a wok or large skillet, and then add the dried chile to flavor the oil. When it turns black, turn the heat down. (At this point you may remove the chile or leave it in as the Chinese do. ) Slowly brown the chicken pieces, a few at a time, skin-side down. Turn the chicken pieces over and brown the other side. Drain the cooked pieces on paper towels. Heat a clean wok or skillet and add 1 teaspoon oil. Fry in it the scallions, ginger and chili bean sauce (or chile powder), taking care not to have the heat too high or the sauce will burn. A few seconds later, add the chicken stock, Sichuan peppercorns, sugar and dark soy sauce. Then turn the heat down low, and add the chicken pieces. Cover, and finish cooking the chicken in this sauce, turning the pieces from time to time. This should take about 20-to-30 minutes. Serve the chicken with the sauce, first removing any surface fat. rved over the wide crispy La Choy noodles. (my friend prefers the noodles) I would use steamed rice. . . Notes ********** RECIPE ENDS ******** 0000004069 0000004069 0000004069 0000004069 0000004070 0000004070 0000004070 0000004070 In a large kettle (at least 8 qt. ) heat butter until bubbly; stir in onion and garlic and cook over medium heat until onion is soft. Stir in hot pepper seasoning, cayenne, parsley, bay leaf, broth and wine; heat to simmering. Add crab, cover, and simmer about 10 minutes or until crab is heated through. Eating this soup is a wonderful and messy affair. Serve with hot Parmesan garlic bread, a salad and another bottle of the wine used. 0000004072 0000004072 0000004072 In a large bowl or the top part of a double boiler, beat egg yolks and sugar until pale and thick. Set bowl or top part of double boiler over simmering water, do not let water boil. Add Marsala, sherry or port slowly, beating constantly. Zabaglione is ready when mixture has tripled in volume and it is soft and fluffy, after 4 to 6 minutes. Spoon into individual glasses. Serve immediately. Cold Zabaglione (Zabaglione Freddo): As soon as Zabaglione swells up into a soft mass, set bowl or top part of double boiler over a bowl of ice water. Continue stirring until cool. Spoon into glasses and refrigerate until ready to serve. 04075 0000004075 0000004075 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004076 0000004077 0000004077 0000004077 0000004077 0000004077 * 1 Tbsp. dried, soaked in warm water for 30 minutes and drained ** 4 dried, soaked in warm water for 20 minutes, drained, or 1/2 tsp. grated lime zest This classic central That dish is traditionally made with shrimp or chicken, but we prefer using oyster mushrooms since they are just as meaty in texture and yet more subtle in taste. Although it is served as a soup course in North American Thai restaurants, it actually falls somewhere between a soup and a curry. In Thailand, it is served as a condiment to rice, just like any of the other dishes on the table. In a medium-sized saucepan, bring stock to a boil and add mushrooms and chilies. Tie lemon grass and lime leaves or zest together in a cheesecloth bag and add to the stock mixture. Cook over medium heat for about 5 minutes, or until the mushrooms are tender. Reduce heat to low and add lime juice and fish sauce. Discard the cheesecloth bag. Serve the soup hot, accompanied by steamed rice. 43 CALORIES PER SERVING: 4 G PROTEIN, 1 G FAT, 7 G CARBOHY- DRATE; 397 MG SODIUM; I MG CHOLESTEROL. From "Eating Well", Jan/Feb, 199 2. Pepper 2.00 tb Oil 1.00 Onion,small,chopped 0.50 Green pepper,cut in strips 0.25 c Celery,diagonally sliced 1.00 cn Pineapple tidbits(12oz) 1.00 tb Cornstarch 0.25 c Vinegar 1.00 tb Soy sauce Instructions: 1. Mix the horseradish and garlic powder blending well. Add the sour cream and the white pepper, again blending well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Rolls Of Sliced Roast Beef, Steamed Cauliflower, Bell Peppers, Potato Chips, Snow Peas oven 1 1/2 hours, stirring and turning pieces and pouring off fat 2 or 3 times. 3. In the evening take 1 qt. lukewarm water; put in crock; add 1 c. sweet milk and a little salt. Add 1 c. Witch yeast or 1 cake yeast which has been soaked. Thicken with buckwheat flour, including 1/2 c. wheat flour. In the morning stir in a little soda and 1/2 tin cup buttermilk. That evening add sufficient water to make desired amount; thicken and let stand over night. Next morning thin as before. These are very good cakes. k, stirring, until slightly thickened. 6. Skin tomatoes, remove seeds, chop the fles moderately fine and put in a large saucepan. Add remaining ingredients, mix thoroughly, refrigerate and serve. "You can add any kinda vegetable you want to this. " oven; bake about 45 minutes longer, basting occasionally with sauce in pan. Notes ********** RECIPE ENDS ******** 0sm d 15690 Hungarian paprika Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. 15690 -drained (16 oz) 0.00 k 15690 Bell pepper, diced 1.00 l 15690 Tomato In a large bowl, combine the wine, salt, and peppercorns. Cut scallions into 2-inch long pieces and flatten with flat side of cleaver. Flatten gingerroot similarly with cleaver. Add scallions and gingerroot to bowl. Add the chicken, rubbing it well with the marinade. Let chicken marinate overnight, covered and chilled. Put scallions and gingerroot in the cavity of the chicken, transfer chicken to the rack of a steamer, and steam it, covered, for 20 minutes. Meanwhile, line the bottom and lid of a wok with heavy-duty foil. In a small bowl, combine well the tea leaves and brown sugar. Put the mixture in the bottom of the wok, and arrange a rack 2-inches over it. Transfer the chicken, breast side up, to the rack in the wok. Heat wok, covered, over mod-high heat for 5-6 minutes or until it begins to smoke. Smoke the chicken, covered, for 6 minutes. Turn chicken breast side down, and smoke it for 6 minutes more. Remove wok from heat and let stand, covered, for 15 minutes. Transfer chicken to a cutting board, brush with oil and cut into serving pieces. a 1979 Gourmet Mag. favorite 00 Green onions (scallions) 1.00 lg Egg white 1.50 ts Cornstarch 2.00 ts Dry sherry 0.00 SAUCE 1.00 ts Vegetable oil 1.00 ts Minced garlic 0.50 ts Grated ginger 0.25 c Rice wine vinegar 0.25 c Chicken broth 0.25 c Brown sugar 3.00 *If you don't have achiote paste, substitute 1 T. annato seed, ground. * If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Use Chicken instead of fish. Use a stove top grill if you don't want to BBQ. Combine all sauce ingredients in 4 cup glass measure. Microcook on high 2 to 4 minutes, stirring, until thick. Serve sauce on side for dipping. Notes ********** RECIPE ENDS ******** 68 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Slice the onions finely. Peel and slice the garlic. Cut the jalape os into strips. Set them all aside. Clean the fish, leaving the head and tail on. Prick the fish on both sides with a coarse-tined fork, rub in the salt and lime juice, and set aside in the dish to season for about two hours. Skin, seed, and chop the tomatoes roughly. Set them aside. Heat the oil and fry the onion and garlic, without browning, until they are soft. Add the tomatoes, with the bay leaf, oregano, olives, capers, jalape os, and salt to the pan and cook the sauce over a brisk flame until it is well seasoned and some of the juice has evaporated--about ten minutes. Pour the sauce over the fish. Sprinkle the olive oil over the sauce and bake the fish for about twenty minutes, uncovered, on one side. Turn the fish over and continue baking it until it is just tender--about 30 minutes. Baste the fish frequently with the sauce during the cooking time. The Cuisines of Mexico Diana Kennedy ackers Shredded lettuce Cook fish in one cup water with the salt, laurel, thyme, marjoram, pepper, garlic and vinegar fifteen minutes or until fish can be flaked with a fork. Drain and shred. Fry in the olive oil for five minutes onion, tomatoes and parsley and then add the shredded fish and the olives. Fry tortillas in fat until lightly toasted. Spread on each a spoonful of the fish, a layer of shredded lettuce and sprinkle with the hot fat in which the tortillas were fried. Yield: Six servings. Boil the fish in enough salted water to cover, with pepper to taste, and parsley about fifteen minutes or until tender. Remove, drain and separate fish from bones. Shred the fish and mix with eggs. Add the chopped peppers and the cream. Butter a casserole and sprinkle with bread crumbs. Put in the fish mixture, pressing it down well. Bake in a slow oven (325 degrees F. ) fifteen or twenty minutes. Garnish with chili. Yield: Six servings. 6 -1 -1 -1.00 -1.00 -1.00 -1. In small saucepan combine marshmallows and milk; stir over medium heat till marshmallows are melted. Remove from heat. Add chocolate to marshmallow mixture, stirring until chocolate is melted. Cool. Whip cream; fold into chocolate mixture. Combine the vanilla wafers and melted butter. Spoon chocolate mixture into 4 sherbet glasses. Top with the crumb mixture. Chill 3 to 4 hours. Serves 4. 0000015673 0000015673 0000015676 0000015677 0000015677 Melt butter in skillet. If chorizo casing is easy to remove, peel it off and crumble sausage into large skillet. If not, cut chorizo into thin slices. Cook over medium-low heat with onion and green pepper for about 5 minutes. Remove excess fat. Whisk eggs with water. Reduce heat to low, pour eggs over chorizo mixture in the pan, and cook, stirring almost constantly, until set. Divide egg mixture among tortillas, rolling tortillas around the filling. Place seam side down in a large baking dish and sprinkle with cheese. (Can be made about an hour ahead. ) Warm salsa in saucepan over low heat. Preheat broiler. Place dish under element and broil until cheese is melted and bubbly, 30 to 60 seconds. Serve with salsa spooned over. Note: Mexican sausages or chorizos are widely available. You could substitute lengths of spicy Polish or Italian sausage. 15681 0000015681 0000015681 0000015681 0000015681 0000015682 0000015682 0000015682 Peel, pit and halve the avocados. Sprinkle with lemon juice to keep from browning. Heat refried beans until very hot. Poach eggs until desired consistency. In the center of each serving plate, place 1/4 of the refried beans. Place the avocado, cut side up on the beans. Place the poached egg in the avocado. Top with a spoonful of salsa. Sprinkle lettuce around the beans and avocados. Makes 2 or 4 servings. 0000015685 0000015685 0000015685 0000015685 In fry pan, combine onions, garlic and oil. Heat gently for 5 minutes. Add tomatoes and chili. Meanwhile, in separate pan, poach eggs. Heat tortillas by steaming them. Place tortillas on individual plates and top with poached eggs. Pour sauce over the top and sprinkle with cheddar cheese. 0000015686 0000015686 0000015686 0000015686 0000015686 0000015686 0000015686 0000015687 0000015687 0000015687 0000015687 PREHEAT OVEN TO 450F. Butter a 9-by-13-inch oven-proof glass or earthenware casserole dish. Make an incision along the length of each bell pepper and remove the stem, seeds and membranes, keeping the peppers whole. Fill a medium-size saucepan or skillet halfway with water and bring it to a boil. Add the peppers, let the water return to a boil and cook until the peppers are just softened, about 3 minutes. Remove and blot them very dry with paper towels. Let them cool completely and then line the bottom of the casserole with them. Separate the eggs into 2 large bowls. Beat the yolks until smooth, then stir in the cheese, corn, milk, jalapeno peppers and salt and black pepper. Whisk the whites until soft peaks form, then fold them into the yolk mixture, gently stirring just until almost blended. Scrape the mixture into the prepared dish and transfer it to the middle rack of the preheated oven. Bake just until the eggs are puffy and the top is lightly browned, about 7 minutes. Reduce the heat to 325F and continue cooking until the eggs are baked through but not dry, 22 to 25 minutes. Test by inserting a knife into the center. It should come out almost clean. Remove the pan and let it sit for a few minutes before cutting the casserole into 12 rectangles. Serve each portion with some salsa spooned on top. 00015692 0000015692 0000015692 0000015693 0000015693 0000015693 0000015693 0000015693 0000015693 0000015693 Combine all ingredients for salsa;set aside. Heat refried beans in a saucepan with Tabasco sauce;keep warm. Fry eggs in butter or margarine to desired doneness. Lay 2 tortillas on each plate. Place one fried egg on each tortilla. Top with refried beans,cheese and salsa. Serve immediately. Serves 6. n :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Huevos Revueltos a La Mexicana (Mexican Scrambled Eggs) SERVES 4 This is the simplest and most popular way of cooking eggs in the Mexican manner. Break the eggs into a bowl and just mix (do not beat) with the salt. Heat the lard in a large frying pan. Add the tomatoes, onions, and fresh chiles, stir well, and fry over medium heat, stirring from time to time, for about 3 to 4 minutes or until most of the juice has been absorbed. Stir in the eggs and continue stirring and turning them over until the eggs are set - about 4 minutes. Serve immediately with corn tortillas. Recipe from "The Art of Mexican Cooking" by Diana Kennedy and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream adde Drain and rinse chick-peas. Mince garlic in processor first. Then add chick peas, olive oil, tahini, lemon juice, salt, pepper, cumin, and vitamin C. Process until mixture is completely smooth. Serve chilled or at room temperature with pita bread or crackers. Garnish with paprika, olives and parsley. Lemon juice may be replaced with 1/2 t. citric acid dissolved in 6 oz. hot water. From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!! 0000006199 0000006200 * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 0000006202 * Liquid shoud be 1/4 of the liquid from 1 can of chick peas. ** Tahini is (seame seed paste) is available in Milddle Eastern Food Shops and many of the larger supermarkets featuring Ethnic Foods. Combine all ingredients, except garinshes, in blender or food processor container. Blend to a smooth, creamy paste. Taste and add mor lemon juice or salt to suit your taste. It should be the creamy consistency of mashed potatoes. Thin with chick pea liquid or water if necessary. Scrape into an attractive bowl, Color olive oil with a bit of paprika. Drizzle oil over the surface in a decorative pattern and sprinkle with parsley. Serve with wedges of pita bread and raw vegetables. 0000006206 0000006206 0000006206 0000006206 0000006206 0000006206 0000006206 0000006207 0000006207 0000006207 0000006207 0000006207 0000006207 0000006207 0000006207 0000006208 0000006208 GARNISH: lemon wedges, cherry tomatoes, or fresh parsley sprigs (opt) In a small skillet, heat oil; saute onion and garlic until onion is softened. Add seasonings. Stir just long enough to soften parsley. In food processor, combine rinsed and drained chick peas and lemon juice; process until smooth. Stir in onion and herb mixture; stir in sesame seeds. Spoon into serving bowl. Top with garnish if desired. Makes 1 1/2 cups VARIATIONS: - substitute 15-oz can Great Northern beans for chick peas. ients: 2.00 lb Ground Beef 1.50 oz Onion Soup Mix; 1 Envelope 0.50 c Bread Crumbs; Dry 1.00 c Dairy Sour Cream 0.12 ts Pepper Instructions: Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Drain the Chick Peas, Reserving the Liquid. Place Chick Peas in a Processor With All the Other Ingredients and Blend until the Mixture Is Smooth. Alternatively, Mash the Chick Peas AS Smoothly AS Possible and Then Beat in the Other Ingredients To Make a Smoothish Mixture. add Enough Of the Reserved Liquid To Give a Light, Softconsistency Like Softly Whipped Cream. Spoon Hummus Onto a Plate and Level It With a Knife So That It Is About 1/2 Inch Deep. Pour a Little Olive Oil Over the Top, Then Sprinkle With Paprika and Garnish With Olives and Lemon Wedges. eady, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Use Chicken instead of fish. Use a stove top grill if you don't want to BBQ. Notes ********** RECIPE ENDS ******** 18998 1 -1 -1 -1.00 -1.00 - Drain the chickpeas, reserving 1/4 cup liquid. Squeeze the juice from the lemon. Mince the garlic, puree the chickpeas and reserved liquid, lemon juice, garlic, tahini, oil and salt in a food processor until very smooth. Chop the onion and tomato and toss with the parsley. Put the hummus on a plate and arrange the relish next to it. Drizzle the hummus with additional olive oil. Makes 6 servings. essing 19002 In a medium saucepan place the soaked chickpeas and cover them with water. Bring the water to a boil over high heat and vigorously cook the chickpeas for 10 minutes. Reduce the heat to low and simmer the chickpeas for 1 hours, or until they are tender (add more water if necessary). Drain the water from the chickpeas. Place them in a food processor (reserve 8 chickpeas for the garnish) and pur e them until they are very smooth. Add some water if necessary. In a medium bowl, place the pur ed chickpeas. Add the garlic, salt, pepper, tahini, and lemon juice. Mix the ingredients together so that they are well blended. Add the corn oil and mix it in well so that a smooth paste is formed. In a small serving bowl, place the humus. Smooth it down evenly with a knife. Pour the olive oil in the center. Sprinkle on the paprika and parsley. Garnish the dish with the reserved chickpeas. Makes 1 cups. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirring occasionally, until chicken is tender 40-45 minutes. Uncover and continue simmering until sauce is thick. Add low calorie sweetener only after cooking is complete and skillet has been removed from heat. Serves: 4 7. 3 g Fat 346 Sodium 159 mg Cholesterol 310 Calories per serving r-Bowl Chili Serves :6 KeyWords :Entrees Usenet Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chicken: In a bowl, combine cornstarch, sherry, salt and pepper. Add chicken and stir to coat, then stir in 1 1/2 t of the oil and let stand for 15 minutes to marinate. Prepare cooking sauce by blending all ingredients in another bowl, set aside. Place a wok or wide frying pan over high heat. When pan is hot, add 2 T of the oil. When oil begins to heat, add garlic, ginger, and black beans. Stir once, then add chicken and stir-fry until chicken is opaque (about 3 minutes). Remove chicken from pan. Add the remaining 1 T oil to pan. When oil is hot, add green pepper, carrot and bamboo shoots. Stir-fry for 30 seconds. Add water and stir-fry for 1 1/2 minutes. Return chicken to pan. Stir cooking sauce, add to pan, and cook, stirring, until sauce bubbles and thickens. If you like food that produces watery eyes and a burning mouth, pass a little bowl of hot pepper & black bean sauce (recipe follows). 0.00 -green (optional) 2.00 T Brown sugar 1.00 t Toss beef with salt,pepper and paprika until coated. Heat shortening in large skillet or Dutch oven. Add meat;brown well over moderately hot heat. Stir in onions;cook 5 minutes. Remove from heat. Add 1/4 cup brandy; ignite. When flames die out,return to heat. Stir in consomme. Cover tightly;simmer until meat is tender, 1 to 1 1/2 hours. Add marjoram and caraway;cook 10 minutes. Blend cornstarch with remaining 1/2 cup brandy. Stir into stew. Simmer,stirring until liquid clears and thickens. Makes 5 to 6 servings. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add about 1 T of cooking oil. Cover and re Of all my recipes, this is the only one that I have never given out-its raves convinced me in earlier years to keep it only as my own. It is singularly the best chocolate dessert I have ever tasted! Editor's Note: This recipe contains rum. If you prefer not to use rum, the brownies still taste fantastic. To make cake: preheat oven to 350. Grease 9 x 13-inch pan. Line pan with wax paper and grease the wax paper. Beat the egg whites lightly, add cream of tartar and beat at a high speed. When shiny, gradually add 1/3 cup of sugar, continuing to beat until stiff. In a separate mixing bowl, place the egg yolks, remaining sugar and butter and beat until light and fluffy. Add the cocoa and mix thoroughly. Add a large dollop of egg whites to chocolate mixture and whip until blended. Then pour the rest of the egg whites over the egg mixture and sprinkle the flour over the egg whites. Fold gently with a spatula until the egg whites and flour are incorporated. Immediately spread the batter in the prepared pan. Smooth out to edges and corners. Bake 10-15 minutes at 350 until cake is done. Run a knife around edges and invert cake on a wire rack to cool. To make filling: in a saucepan, combine cream, chocolate chips and instant coffee. Cook over low heat until mixture is smooth and slightly thickened. Cover saucepan and refrigerate until very cold. When chilled, add rum and whip in a chilled bowl at medium speed until firm. Be careful not to over beat or the filling may separate. To make glaze (do not make this until all other steps are completed): in a small saucepan, melt all ingredients over a low flame. Mix until very smooth. Cool for 15 minutes and mix again. Use immediately, as the sauce thickens as it cools. To assemble, cut cake horizontally into halves. Lightly sprinkle bottom half with rum. Spread filling over bottom layer. Place top layer on bottom half and spread filling over top. Refrigerate or freeze until very firm. When very cold, set the cake on a wire rack. Pour the warm glaze over the cake. Refrigerate again until firm. Cut with a sharp knife, wiping the blade after each cut. You can freeze cut squares. Yield: 25-30 bars. Martha Bindeman, Bethesda, MD Randy Shearer 's cedar street 0.00 Bumpy beer mustard 12.00 Fresh asparagus, steamed 0.00 Until just tender 1.00 tb Fresh lemon juice 2.00 ts Walnut oil 2.00 Fresh oranges, peeled, 0.00 Halved a Cook and stir beef,onion,and garlic in shortening until beef is brown;drain. Stir in 1 1/2 cups water,ketchup,Worcestershire, brown sugar,salt,paprika and mustard. Heat to boiling;reduce heat. Cover and simmer 2 to 2 1/2 hours until beef is tender. Shake 1/4 cup water and flour;stir gradually into beef mixture Heat to boiling,stirring constantly. Boil and stir one minute until thickened. alad plates. Beat next four ingredient Cut chuck into 1" cubes. Saute onions and garlic in heated shortening or oil in a large kettle until tender. Stir in paprika; cook 1 minute. Wipe beef cubes until dry. Brown cubes, several at a time, on all sides. Add tomatoes, caraway seeds, marjoram, lemon peel, water, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 45 minutes. Add potatoes and continue to cook about 20 minutes longer, until potatoes are tender. Serves 10. Tie lem Brown the meat in the shortening in a large saucepan. Add the onion and cook until the onion is tender. Add the water, grated potato and seasonings. Bring to a boil and simmer, covered, until the meat is tender. Makes 4 to 6 servings of soup. SPAETZLE: Combine the flour and salt; stir in the egg. Gradually add the water until the dough is stiff but smooth. Place on a wet cutting board; flatten. With a wet knife, scrape small pieces of dough off and drop into boiling salted water. Cook one layer of spaetzle at a time; boiling gently 5 to 8 minutes or until done. Remove with a perforated spoon. Serve with Hungarian Goulash Soup, Pea, Lentil, or Tomato soups. It may also be served as a side dish, either tossed with hot melted butter or sauteed in butter. For variety sprinkle with toasted bread crumbs or grated Parmesan Cheese. Recipes From Bread & Soup Cookbook By The Culinary Arts Institute urface. Add seeds, and warm for 3-4 minutes, shaking constantly. Put the dashi, sugar, soy sauce a NUT FILLING * * NUT FILLING: Combine 1 pound ground walnuts with 1/2 cup sugar; add 2 to 3 beaten egg whites, just enough to hold nuts together. Reserve. PREPARE COOKIES; Mix flour, salt and sugar together; add butter and mix like pie dough. Add egg yokes and sour cream mixture; mix well. Shape dough like a meatloaf; wrap and refrigerate overnight. The next day, working with small sections of the dough (keep rest cold), roll out as thinly as possible, at least 1/8 inch; use a mixture of powdered confectioners sugar and flour on surface. Cut out diamond shapes, 2 to 3 inches square. TO ASSEMBLE; Place a scant teaspoon of filling on center of each diamond; roll from one corner to another corner; shape into crescent. Bake on top rack of oven at 375 degrees for 10-15 minutes or until lightly browned; WATCH them carefully. Put the seeds into a suribachi (Japanese mortar) and crush into a paste. (This can be ground in a food processor, however you will have to use at le * for the pastry board This legacy from my Hungarian grandmother links my children to their Old World heritage in a most pleasing way! No one can eat only one of these rich little crescents. Make sure you let the dough chill overnight to make it easy to work with. Editor's Note: You may want to cut recipe in half for a smaller yield. In a bowl, cut the butter and shortening into the flour until the mixture is crumbly. In a separate bowl, mix the yeast into sour cream, then add egg yolks and salt. Combine with the flour mixture. Mix until smooth and the sides of the bowl are clean. Form into a large ball and chill, covered, overnight. To make filling, mix walnuts, sugar, cinnamon, vanilla and stiffly beaten egg whites together in a bowl. To make egg wash mix egg yolk and few drops of water in a small bowl. Preheat oven to 350. Sprinkle granulated sugar onto a pastry board. Divide the dough into six portions. Work with one portion at a time, refrigerating the dough you are not using. Roll out the dough to 1/8-inch thick and sprinkle with more sugar. Cut into 2 x 2-inch squares. Place a bit of the nut filling along one end of the square and roll up. Form into a crescent. Place seam side down on a greased cookie sheet. Paint with egg wash. Bake at 350 for 15-20 minutes. Remove from oven and cool on wire racks. Yield: 10 dozen. Bunny Polmer, Editor, Kitchen Bazaar Times, Rockville, MD Randy Shearer Trim off and discard mushroom stems and cut caps into quarters. Heat milk over medium heat, but do not boil. STir in poppy seeds; set aside. Combine flour, baking soda and nutmeg. Cream together butter, lemon and maple syrup. Gradually stir in dry ingredients. Blend well. Next, add poppy seed/milk mixture and blend thoroughly. Drop by teaspoonfuls onto unoiled cookie sheets and bake at 350 degrees for 15-20 minutes. nstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 c Heat 1 inch salted water (1/2 ts salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender. Drain and cool slightly. Cook onion in oil until tender. Mix onion, oil, sour cream, salt and pepper. Peel potatoes and cut into 1/4 inch slices. Gently mix potatoes and sour cream mixture. Arange half the potatoes in greased 10x6x1 1/2 inch baking dish or 1 1/2 quart casserole. Arrange eggs on top and add remaining potatoes. Sprinkle with bread crumbs and paprika. Bake, uncovered, at 325 degrees until light brown, 30 to 40 minutes. Garnish with snipped parsley if desired. ach side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices. Notes ********** RECIPE ENDS ******** 5 Mushrooms 24.00md Strain the cottage cheese in a colander to remove the excess water then cream in a blender or food processor or with an electric mixer. Put into a bowl and add the paprika, caraway seeds, capers, mustard and green onion. Blend all of the ingredients together until almost smooth. Blend in the sour cream. Cover and chill. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Chicken, String Beans, Cherry Tomatoes, Chili Peppers 0.25c Cook and stir the meat, celery, onion, and garlic in a large skillet until the meat is brown. Drain off the the excess fat. Stir in the undrained garbanzo beans and remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, for 10 minutes, stirring occasionally. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven until hot and bubbly, about 45 minutes. Serve. knead the currants into the pstry and form it into a roll. Divide into 16 equal sized pieces: form these into round bun shapes, lay on a greased baking sheet and brush with the milk. OVEN: moderately hot BAKING TIME: about 20 minutes alterantively, the buns may be filled with jam. To do this, flatten the buns slightly and place 1/2 tsp. jam in the center of each. Gather the edges together over the jam and press well together. Turn them over, with the round side to the top and lay on a greased baking sheet. pt Jefferson Island Salt or can 2.00 tb Black pepper 1.00 tb Ground red pepper Instructions: We raise hogs and salt or sugar cure our hams and bacon. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder. (1c leftover meat may be subst for beef/pork) Squeeze sauerkraut or, if canned, drain. In a large casserole put sauerkraut, mushrooms, apple, tomatos, peppercorns, bay leaf & 1/4 c water. Cover and simmer for 75 minutes. Add sausage, meat and bacon. Simmer 1 hour longer. Serve with steamed potatos. Steamed Potatos: Boil peeled potatos in salted water to cover, with a spoonful of butter added. When cooked drain, add butter and teaspoon of chopped dill and let stand covered for 5 minutes. Louis Radaj re refrigeration hogs were only killed in the winter. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. After that it's okay if it goes up or down more. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Soak the mushrooms in 1/4 cup water for 2 hours. Bring to boil and simmer for 1/2 hour. Slice. Wash the sauerkraut and squeeze it. Add mushrooms and the liquid in which they were cooked. Add the apples, the tomatoes, peppercorns, and bay leaf. Cover and simmer for 1 hour and 15 minutes. Add the meat and the bacon, simmer 1 hour longer. It is best reheated. Served with steamed potatoes or rye bread. If you want to smoke the ham, it is best to wait about three months from hanging befo Hunza apricots are apricots which are dried without preservatives. They are therefore brown in colour instead of orange. They have a wonderful flavour and a natural sweetness. Put apricots into a medium sized saucepan and cover generously with water. Leave to soak overnight if possible. Then simmer the fruit over a gentle heat, without lid on the saucepan until fruit is tender and the has reduced to a syrup. Serve hot or cold, with the yogurt. From " The New Vegetarian Cookbook " Rose Elliot Octopus Books Ltd. , 1986 pp21 * Appended to MM 7. 06 May 12, 1993 by Philip Thornton r refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. It's GREAT! Much better than what you buy in the store. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Ah, cholesteral (sp?) and salt and cancer causing smoke! May not be good for you but 9 9. THIS MEAL IS IMPOSSIBLE TO WRECK AND QUICK TO MAKE Fry the apple and onion in a little oil until lightly cooked. Add flour and slowly stir in milk and bouillon. That will make a lumpy white sauce. (The lumps are from the apple and onions and are not your fault. ) Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve over hot noodles which take nine minutes to cook and should have been started back while the apples and onions were cooking. If time is not a problem, serve this over rice. (Now that should have been started BEFORE the apples and onions. ) Pot-Roast Serves :6 KeyWords :Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 NOTE: Corn flour is available at health food stores. Combine all the dry ingredients in a large bowl, breaking up any lumps. Stir in the green onions and garlic. Add the eggs and blend well. In a small saucepan bring the milk and lard (or other fat) to a boil; remove from heat and add to flour mixture, half at a time, stirring well after each addition. Refrigerate 1 hour. In a large skillet or deep fryer, heat 4 inches of oil to 350F. Drop the batter by tablespoonsfuls into the hot oil. Do not crowd. Cook until dark golden brown on each side and cooked through, about 1 minute per side. Drain on paper towels. Makes about 30 hushpuppies. From Paul Prudhomme's "Louisiana Kitchen" h oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F. ) 3 1/2 hours or until Mix milk, egg yolks, and marshmallows. Heat to custard consistency, cool. Add beaten egg whites and whipped cream. Mas cookies thoroughly and add melted butter to make crumbs. Place all but a couple of Tbls of the crumbs on the bottom of a 9 X 13-inch pan. Spread custard mixture neatly over crumbs. Sprinkle reserved crumbs over the top. Chill until firm. NOTE: Oreo Single filling and Hydrox cookies are about the same. If you can't find Hydrox you can substitute Oreo singles for the Hydrox. cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. Notes ********** RECIPE ENDS ******** nd cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 green food coloring * keep 1/2 cup for topping! Line a lightly greased 3 qt. casserole with the crushed crumbs. Boil sugar, water and salt until clear. Beat egg whites and slowly add the syrup, beating constantly. Add whipped cream to syrup and flavoring and coloring. Pour into casserole and sprinkle crumbs on top. Freeze. Cut into squares to serve. rumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over mea Put gelatine into bowl, add enough milk to dissolve. Beat eggs thoroughly, add sugar and milk enough to dissolve sugar. Add to remainder of milk and cream and place on stove. Stir until milk is heated but do not boil. Remove from fire, add gelatine and flavoring. Allow mixture to cool before freezing. ach, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry Beat eggs well. add salt. blend in sugar and pudding mix. add milks. stir well. Pour in container, (plastic works best), store in freezer at least over night. Waah--Laah, you have ice cream. fe, score top lightly in half lengthwise and sixths crosswise. (Do not cut through. ) Bake in moderate oven (350 degrees F. ) 1 hour or until top is golden In large bowl, fold whipped cream into milk. Pour into an aluminum foil-lined 9x5 inch loaf pan; cover. Freeze 6 hours or until firm. Scoop ice cream from pan or remove from pan, peel off foil and slice. Return leftovers (HAH!) to freezer. Flavored variations: Coconut Almond: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped Combine first 4 ingredients. Fold in whipped cream with 1/2 cup toasted flaked coconut and 1/2 cup toasted slivered almonds. Proceed as above. Coffee: 1 14 oz can sweetened condensed milk 1 Tbsp instant coffee, dissolved in 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped Combine first 4 ingredients. Fold in whipped cream. Proceed as above. French Vanilla: 1 14 oz can sweetened condensed milk 2 Tbsp water 2 beaten egg yolks 4 tsp vanilla extract 2 cups (1 pint) whipping cream, whipped Combine first 4 ingredients. Fold in whipped cream. Proceed as above. Mint Chocolate Chip: 1 14 oz sweetened condensed milk 2 tsp peppermint extract 3 4 drops green food coloring 2 Tbsp water 2 cups (1 pint) whipping cream, whipped 1/2 cup chocolate chips (probably the real small kind) Combine first 4 ingredients. Fold in whipped cream and chips. Proceed as above. Mocha: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 1 Tbsp instant coffee dissolved in 1 tsp hot water 2 cups (1 pint) whipping cream, whipped Combine first 3 ingredients. Fold in whipped cream. Proceed as above. Strawberry: 1 14 oz can sweetened condensed milk 1 10 oz package frozen strawberries in syrup 2 cups (1 pint) whipping cream, whipped Thaw strawberries. Do not drain. With blender, blend strawberries until smooth. In large bowl, combine strawberries and milk. Fold in whipped cream. Proceed as above. Butter Pecan: 2 Tbsp butter 1/4 cup pecans, chopped 1 14 oz can sweetened condensed milk 2 beaten egg yolks 1 tsp maple flavoring 2 cups (1 pint) whipping cream, whipped In small saucepan, melt butter, stir in chopped pecans. In large bowl, combine next 3 ingredients. Add buttered pecans. Fold in whipped cream. Proceed as above. Chocolate: 1 14 oz sweetened condensed milk 2/3 cup chocolate syrup 2 cups (1 pint) whipping cream, whipped Combine milk and syrup. Fold in whipped cream. Proceed as above. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 12444 Beef Bourguignonne Ii In a cup, combine sugar and cinnamon. Set aside. Lightly brush butter on the inside of each taco shell. sprinkle with sugar mixture, set aside. Remove cover from ice cream carton. TO SLICE CARTON: Using a sharp knife, make a slit down the side of the carton, run knife around ice cream to loosen it; remove ice cream and place on a cutting board;cut in four slices. Cut each slice in half. Place each half in a prepared taco shell. Arrange ice cream taco's in a 13x9x2 inch baking pan. Cover tightly with plastic wrap or foil and freeze. At serving time, transfer tacos to a platter. Serve with a choice of toppings such as sliced strawberries, blueberries, whipped cream, chopped nuts,toasted coconut, chocolate or caramel sauce. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 12447 Beef Flank Steak With Mushroom Stuffing Beef 18946 - Gelato alle Amarene - Tie the cherry stones in a piece of cheesecloth. Put the cherries in a saucepan and add half the sugar, the cherry stones, the zest and juice of the lemon, vanilla bean and sufficient water to barely cover the cherries. Simmer for 30 minutes. Set aside to cool. Discard the cherry stones. Push the sauce through a sieve into a bowl. In the top of a double boiler, beat the egg yolks with the remaining sugar until the mixture falls from the beater in a ribbon. Add the milk. Place over simmering water and cook, without boiling, until the custard thickens enough to coat a spoon. Remove from the heat and set aside to cool. Freeze the mixture in an ice-cream machine and churn until set. Transfer the ice-cream to a shallow serving bowl. Pour the morello cherry sauce over it and serve. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash the cucumbers, quarter them lengthwise, and soak them in ice-water for 2 hours. Peel and slice the onions and pack them in the bottoms of 5 pint jars. Pack the cucumbers lengthwise in the jars. Combine the mustard seed, vinegar, sugar and salt, bring to a boil and boil for 1 minute. Fill the jars to overflowing with the boiling-hot syrup and seal. Makes 5 pints. 1.00 Egg; beaten Instructions: METHOD: After washing the hearts, cut away the veins and gristle and Knead into roll. Set in icebox over night. Slice and bake. Note: No time or temperature given. Assume a 375 F. oven. the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly. Serves 4 t grated chocolate additional whipped topping Mix flour, peanuts and margarine and press in a 9 x 13 inch pan. Bake in 375 degree oven approximately 20 minutes or until light brown. Cool. Mix cream cheese and sugar until smooth and creamy. Fold in whipped topping and spread carefully over crust. Mix pudding according to package directions and spread on top of cream mixture. Top with additional whipped topping and sprinkle with grated chocolate Cooking tip of the week: Nutmeats will come out in halves if soaked overnight in water before cracking. From The Budget June 19 th 1991 s. Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally. Serve remaining sauce with ribs. Makes 8 to 10 servings. Notes ********** RECIPE ENDS ******** . Simmer 1 hour. Preheat oven to 350 degrees F. Line a 10 1/2-by 15 1/2-inch jelly-roll pan with parchment or wax paper, and grease the paper well. To prepare the pumpkin roll, beat the egg yolks and granulated sugar until light and thick. Blend in 1/2 cup pumpkin puree, 1 teaspoon pumpkin spice, flour, and baking powder. Beat egg whites with salt, until firm peaks form. Fold whites into yolk mixture. Pour batter into the prepared pan. Bake 15 minutes, until cake bounces back when touched in the center. Turn out onto wax paper that has been sprinkled with powdered sugar. Immediately peel off top paper and carefully roll up cake, making the roll lengthwise. Cool. Meanwhile prepare filling. Whip the cream until stiff, beating in 1/4 cup powdered sugar. Blend in 1/2 cup pumpkin puree, 1/2 teaspoon pumpkin spice, pecans, and vanilla. Unroll cooled cake. Spread with the filling, and roll it up again. Chill 2 to 4 hours. When ready to serve, sprinkle with additional powdered sugar. Makes 8 To 10 Servings Joan Johnson 0000300ASpanish (Ecuador) 0000340ASpanish (Chile) 0000380ASpanish (Uruguay) 00003C0ASpanish (Paraguay) 00002009English (Jamaica) 00002409English (Caribbean) 0000081A 0000041E 00000409; ACROBAT.EXE ACROMAIN.EXE 1942.EXE MPSCOPY.EXE 123.EXE L123SMP3.RI 1942.BAT Dissolve yeast, sugar and salt in water, add egg and shortening, let stand a few minutes. Add flour, let rise in warm place. Knead down and place in refrigerator. When rolls are desired pinch off bits of dough, place on greased pan and let double in size. Bake in moderate oven. Note: Moderate oven is 350 - 400 F. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix pototes, lard, sugar, salt. Add well beaten eggs. Beat until smooth, add potato water. Crumble in yeast and let rise 1 hour. Add flour enough for stiff dough. Place in icebox overnight. Make into rolls, let rise in warm place. Dough may be kept in icebox to 2 or 3 days and used as desired. Bake in hot oven, 450 F. for about 15 minutes. Salt 1.00 oz Butter 0.00 Egg 0.00 Pepper to taste Instructions: Wash and dry rabbit. BROWNIES: In a mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Add syrup and flour; mix well. Stir in nuts. Pour into a greased 13x9x2" baking pan. Bake at 350 degrees for 30-35 minutes or until top springs back when lightly touched. Cool slightly. Meanwhile, for icing, combine sugar, butter and milk in a small saucepan. Cook and stir until mixture comes to a boil. Reduce heat to medium and cook for 3 minutes, stirring constantly. Remove from the heat; stir in vanilla and chocolate chips until chips are melted (mixture will be thin). Immediately pour over brownies. Cool completely before cutting. Note: If cooking for two, freeze brownies in an airtight container and thaw as needed. Yield: 3 dozen wo or three shreds. Bring chicken broth to a boil in a saucepan. Add pork and vegetables and bring to a boil again. Cover and simmer 10 minutes Add Children love these because the ginger and molasses flavors are not overwhelming. In a large bowl, mix molasses, sugar, shortening and hot water. Stir to combine thoroughly, although shortening doesn't need to melt completely. In a separate bowl, mix baking soda, ginger and cinnamon with 4 cups of flour. Mix into liquids, stirring to blend well. Gradually add enough of the additional flour to make a dough stiff enough to roll. Chill 1-2 hours before baking. Preheat oven to 350. Grease cookie sheets. Roll out dough to about 1/6-inch thick and cut shapes with your favorite cookie cutter. Bake 8-11 minutes at 350 until done. Cool completely and frost with decorative frosting. Cookies can also be dusted with decorative sugar or sprinkles prior to baking. To make frosting, beat egg whites until frothy, then beat in sugar and vanilla. If you like, separate the icing into several bowls and add a drop or two of food coloring. To yellow, add 1/2 teaspoon lemon extract. Yield: 7-10 dozen, depending on size of cookie cutters. Martina Boudreau, St. Louis, MO Randy Shearer atter. Serve immediately. Notes ********** RECIPE ENDS ******** Pour 4 pints of cold water into lg saucepan and bring it to boil. Drop in Kombu, and bring just to boil again, then remove the Kombu and set aside. Stir in the Katsuobushi and turn off heat. Let rest for 2 minutes, then skim off scum. Strain out Katsuobushi. Set both aside. The Stock may be used immediately or can be used up to 8 hours later. Can be kept in fridge for up to 2 days. Blend together butter and crisco. Add powdered sugar and flavoring a little at a time until well mixed. Beat until thoroughly mixed. Will frost 2 9" cakes or one oblong. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Make your own sauce with meat or you can use a large jar of Ragu and add meat to it. Mix ricotta with eggs. Add salt and pepper. Cook lasagna noodles according to package, 15-20 minutes. Strain. Slighly cover bottom of casserole dish (12x9 pan) with meat sauce. Then alternate layers as follows: Lasagna, Ricotta, Lasagna,grated eggs and sauce. Continue this, ending witth Lasagna, and top with Mozzarella cheese slices. Sprinkle with meat sauce. Bake in oven at 350* for about 30 minutes. For a more cheesier lasagna, put a layer of Mozzarella cheese between each layer and also on top. Good Lasagna!!! Preheat oven to 350F. 2. Mix the meat, bread crumbs, egg, A-1 sauce, ketsup, garlic, dill, basil, milk, onion and bbq sauce together. Make a large ball, and separate in two halves. Remove all skin from fillets, ensuring that no bones remain, and cut into serving size pieces. Chop the shallots, ginger, garlic, and chilies very finely, and pound these together with the turmeric, tamarind, and soy sauce. Heat the oil in a shallow pan, and stir-fry the paste for 4 to 5 minutes, then add the fish; cover with approximately 1 cup of cold water and bring to a boil. Lower the heat, season to taste with salt and pepper and cook over a very low heat. Serve with fresh vegetables and rice. 1 1/2 hours or until done. Notes ********** RECIPE ENDS ******** ch the same way as they did turnips. loured working surface and knead for 5 minutes, adding more flour as necessary, until the dough is shiny and smooth. Clean out the bowl, grease it, and return the dough to it. Let rise, covered with plastic wrap, until double in bulk, about 1 1/2 hours. Turn the dough out and divide in half. Pat each half into a round of about 7 inches. With a floured finge Remove all skin from fish fillets, ensure that no bones remain and cut into serving-size pieces. Chop very finely the shallots, ginger, garlic and chiles, and pound these together with the turmeric powder, tamarind and soy sauce (or use a food processor). Heat the oil in a shallow pan and stir-fry the spice-paste for four to five minutes, then add the fish, cover with approximately one cup of cold water and bring to a boil. Lower heat, season to taste with salt and freshly ground black pepper and cook over a very low heat until the fish is done. Serve with fresh vegetables and rice. ; set aside. Toss hot noodles with the sesame oil and the 1 T soy sauce. Heat a wok over high heat. When pan is hot, add the 1 T oil. When oil is hot, add bok choy. Stir fry for one minute. Add water, cover and cook until vegetable is crisp-tender (about 2 minutes). Add green onion and cook for 30 seconds. Stir chicken broth mixture, add to pan, and cook, stirring, until sauce bubbles and thickens. To serve, Grind the white fish to a paste. Add the crabmeat and eggs. Season with a pinch of salt and mix thoroughly. Coat the eggplant with flour (or cornstarch, if preferred). Stuff the eggplant with fish and crabmeat paste. Broil the eggplants 5 to 10 minutes until golden. Slice on the diagonal so that stuffing will not fall apart. Serve. pproximately 25 to 30 minutes or until crust is browned. abanero chile peppers 10.00 Preheat oven to 350 degrees. Line a cookie sheet with foil. Melt butter with garlic; let stand. Mix bread crumbs, Parmesan, parsley, salt and pepper. Dip chicken into butter, then into crumb mixture. Arrange on cookie sheet so chicken doesn't quite touch. If there is any butter left, drizzle it over the top of the chicken. Bake one hour. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat the oven to 450F. Place the sugar and milk in a heavy saucepan and melt the sugar over low heat, then raise the heat and boil the mixture briskly. Take care that it does not boil over. As soon as the mixture begins to thicken, stir it so that it does not stick to the bottom of the pan. After about 30 minutes it should be the consistency of thin condensed milk and has been reduced to 1 cup. See Note. Pierce holes through two of the "eyes" of the coconut and drain the water from it. Set the water aside. Put the whole coconut into the oven for about 8 minutes. Crack it open; the flesh should come away quite easily from the shell. Pare the brown skin from the coconut flesh with a potato peeler. Grate the coconut finely. You will need 2 1/4 cups, loosely packed, for the flan. Add the grated coconut to the reserved coconut water and boil it for about 5 minutes, stirring it constantly. Add the "condensed" milk and continue cooking for another 5 minutes. Set the mixture aside to cool. Beat the egg yolks together until they are creamy and stir them well into the coconut mixture. Beat the egg whites until they are frothy, add the salt and continue beating until they are stiff. Fold them into the mixture. Pour the mixture into the prepared mold. Cover the mold with a well-greased lid and place into a water bath. Cook the flan on the lowest shelf of the oven for about 1 1/2 hours, then test to see if it is done. When it is done, set it aside to cool. Makes 6 servings. NOTES: Of course, you can substitute1 cup of lightly thinned canned, sweetened condensed milk for the milk and sugar and substitute pre-grated but unsweetened coconut. Use milk instead of coconut water; the flavor will just not be quite as good. Do not think you have done something wrong when you see that the coconut and custard have separated. That is how it is meant to be. The caramel will nearly all have been absorbed by the spongy layer of coconut. If you are using fresh coconut there will almost certainly be some left over. It will keep perfectly well if frozen. To test to see if the flan is cooked through, insert the blade of a knife or a skewer well into the flan. The knife should come out clean. Take care not to pierce the flan at the bottom or it will spoil the appearance of the top when it is unmolded. -EtpR rTvWu These crispy rolls are made with Vietnamese rice paper - huge, round, translucent and very brittle. If you cannot find these exotic rice paper sheets, you can use filo dough instead (See Cook's Note). I must say, the first time I used these rice papers I almost gave up after only three minutes. Be patient and practice a bit. Once you get the hang of it, the rest will go smoothly. Be sure to use plenty of water when spraying the sheets, roll as quickly as possible and keep the sheets covered as you work. A challenge indeed, but well worth the effort. Rice papers as well as cellophane noodles can be found in any Asian supermarket. Soak the cellophane noodles in warm water for 2 or 3 minutes. Cut into 4" lengths and drain. Cook in boiling water until done, about 4 or 5 minutes. Drain and set aside. Cook onions, green peppers, garlic and jalapeno peppers in the sesame oil over high heat until wilted. Stir frequently to prevent burning. When the vegetables are wilted, add the shiitake mushrooms and cook over low heat until they are soft but not mushy. Place in a large bowl and cool. When the mixture is cool, add all the remaining ingredients except the rice paper and vegetable oil. Taste and adjust seasonings. To assemble: Take one sheet of rice paper out of the package, dip in a large bowl of water, or spray using a plastic spray bottle, and lay out on a flat surface. Quickly place about 3 Tbs of the filling on the bottom of the round and roll up, tucking the ends in as you go. Seal with more water and set aside, seam side down. Make all rolls in this fashion. Heat about 2" of vegetable in a large skillet. When the oil it hot, but not smoking, add the rolls in batches and cook until golden brown on all sides. Remove from pan and drain on lint-free towels; do not use paper towels as the wrappers will stick to the paper. Serve immediately. COOK'S NOTE: If using filo dough, cut sheets into long rectangles, approx. 6x8" long. Place some filling at the bottom of each piece of filo dough and roll up, tucking in the ends as you go. Brush with melted unsalted butter to seal. Cook in vegetable oil until golden brown. Be sure to cover the stack of filo dough at all times with a damp cloth to prevent it from drying out. From "Glories of the Vegetarian Table" by Janet Hazen. Makes 6 to 8 servings. 1.50 lb Grated mozzarella 0.00 cheese 0.50 lb Parmesan grated cheese 0.00 Sliced mushrooms 0.00 Sausage; bro Measure sesame seed into blender container; cover and process about 10 seconds, or until finely ground. ADd soy sauce, vinegar, ginger and sugar; cover and process about 15 seconds, scraping down sides once. Remove 3 Tb. sauce mixture from blender container; combine with water in small saucepan and set aside. Generously brush both sides of fish with remaining sauce. Broil about 5 minutes, or until fish flakes easily when tested with fork. Meanwhile, blend cornstarch with mixture in saucepan. Bring to boil; cook and stir until sauce thickens. Stir in green onion. Just before serving, spoon sauce over cooked fish. Serve with assorted vegetables. Serves: 4 s : into a dough with your hands. Gather dough and place on a : floured board. Knead for 10 minutes. Place dough in a : clean bowl rubbed with some of the remaining 1 T : olive oil. Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) : SAUCE: Heat oil in a heavy pan. Add chopped onions and : garlic and cook over medium heat until transparent. Add : tomatoes, chopping them up with a spoon. Add basil Heat oven to 350 deg. Grease 9 in. pie plate. Place milk, margarine, vanilla, eggs, sugar and Bisquick in blender and blend for 30 seconds. Pour into plate. Bake about 30 min. Arrange bananas on pie. Beat whipping cream and powdered sugar until stiff. Spread over top of pie, covering bananas. Suggestion: Slice bananas after pie is baked and just before covering with whipped cream. ) To assemble pizza, : split dough in half. Roll 1 portion in Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt. - Bake 70-75 minutes. Spread tomato sauce over entire : second layer. Add remaining mozzarella, Heat oven to 350. Grease a 13x9x2" baking dish. Layer beef, onion, celery, tomatoes and cheese in dish. Beat remaining ingred. til smooth, 15 sec. in blender on high or 1 min. with electric mixer on high. Pour into dish. Bake until knife insertted in center comes out clean, 40-50 minutes. Cool 5 minutes. Garnish with parsley sprigs if desired. Serves: 8-10. High Alt. - Bake 70-75 minutes. um :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all but cheese and meat for 15 secs in blended. Sprinkle with cheese and meat on top. Bake at 350' oven for 45 mins. Cool for 5 mins. Joyce 9:50PM, MST Fresh shelled peas 2.00 ts Thin soy sauce 1.00 tb Dry sherry 1.00 Clove garlic, minced 1.00 Green onion, minced 0.25 ts Fresh ginger juice 0.25 ts Sesame oil 0.00 Cornstarch 3.00 c Frying oil Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. k stood vertically in oil. Deep-fry beancurd squares until brown; drain. Cut beancurd squares in half diagonally. Use paring knife and spoon to make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain. Combine chicken In covered saucepan in enough boiling salted water to cover, cook cauliflorets 10 minutes. Drain; place in greased 9" pie plate. Sprinkle with onion, green pepper and cheese. Place remaining ingredients in blender container. Cover and whirl 15 seconds (or beat 1 minute with rotary beater). Pour into pie plate. Bake at 375~ degrees for 20 to 25 minutes or until knife inserted in center comes out clean and top is golden. Let stand 5 minutes before serving. Notes ********** RE *Thaw and drain the broccoli. Heat oven to 37 5. Grease a 9x9x2" pan. Mix broccoli, corn, onion and walnuts. Place in pan. Beat remaining ingred. except cheese until smooth, 15 sec. in blender on high, stopping blender frequently to scrape sides if necessary, or 1 min. with electric mixer on high. Pour evenly into pan. Bake until knife inserted in center comes out clean, 23-25 min. ; sprinkle with cheese. Bake until cheese is melted, 2-3 minutes longer. cool 30 minutes. Cut into triangles or squares. Makes 30 appetizers. FROM; BISQUICK RECIPE CLUB 9!:):4:Z:f:o:t:y: ;1;a; <3<8L>_>x> >;?P?`?h?p?u? 161<1 1"2(272J2n2 2"3Y3~3 4+4K4]4h4s4~4 4&5_5f5D6J6S6[6a6l6s6|6 Preheat oven to 400. Can be topped with crisply cooked bacon. Grease pie plate, 10x1 1/2", or sq. baking dish, 8x8, or 6 10 oz. custard cups. Cook and stir gr. beef and onion in 10" skillet over med. heat until beef is brown; drain. Stir in salt and pepper. Spread in pie plate. Beat milk, eggs and baking mix 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30 min. Top with tomato slices; sprinkle with cheese. Bake 5-8 min. or til knife comes out clean. Cool 5 min. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. HIGH ALT>Increase first bake to 30 min. If baking the 1/2 recipe: Use 1 1/2 qt round casserole or 1 qt. square. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING mixture. Roll puff pastry into an 18x12 inch rectangle. Cut into six 6-inch squares Heat oven to 400. Grease pie plate, 10x1 1/2". Rinse broccoli in cold water to thaw; drain thoroughly. Mix broccoli, 1 1/3 c. of the cheese, the chicken and onion in pie plate. Beat milk, eggs, baking mix, salt and pepper 15 seconds in blender on high speed, 1 min. with wire whisk or hand beater or until smooth. Pour into pie plate. Bake 30-35 min. or til knife inserted comes out clean. Top with remaining cheese. Bake 1-2 min. longer or just til cheese is melted. Cool 5 min. FOR 1/2 RECIPE: Use 1 qt square or round casserole. Decrease eggs to 2 and baking mix to 1/2 c. Divide remaining ingred. amts. in half. Decrease beat time to 10 sec. in blender and 30 sec. with whisk or hand beater. HIGH ALT: bake 35-45 min. For 1/2 recipe use 45 min. FROM; BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B Lawrence Kellie Conf: (1010) F-COOKING 0000000602 0000000602 0000000602 0000000602 0000000603 0000000603 0000000603 0000000603 Heat oven to 400. Grease 10 inch pie plate. Layer cottage cheese and parmesan cheese in pie plate. Mix chicken and 1/2 cup mozzarella cheese, the garlic powder, oregano, basil and tomato paste; spoon over parmesan cheese. Beat remaining ingredients in blender on high for 15 seconds, by hand for 1 min. until smooth. Pour into pie plate and bake 30 minutes. Top with remaining mozzarella cheese. Bake 5-8 minutes longer or until knife inserted in center comes out clean. Cool 5 minutes. Heat oven to 400. Grease a ten inch pie plate. Mix chicken, peas, carrots, mushrooms and onion in pie plate. Beat remaining ingredients in blender until smooth. (15 seconds) Pour into pie plate. Bake at 400 for 30-35 minutes. Cool 5 minutes before serving. 0000000608 0000000608 0000000608 0000000608 0000000609 0000000609 0000000609 0000000609 0000000610 0000000610 0000000610 0000000610 0000000610 Heat oven to 425 degrees. Grease pie plate, 10 X 1-1/2 inches. Sprinkle chilies and cheese in pie plate. Place remaining ingredients in blender. Cover and blend on high speed about 15 seconds or until smooth. (Or beat remaining ingredients on high speed 1 minute. ) Pour into pie plate. Bake 25 to 30 minutes or until knife inserted in center comes out clean. Cool 10 minutes. 8 SERVINGS; 360 CALORIES PER SERVING. To Microwave: Do not grease pie plate. Decrease milk to 1-1/2 cups. Prepare as directed. Elevate pie plate on inverted microwavable dinner plate in microwave oven. Microwave on medium-high (70%) 12 to 18 minutes, rotating pie plate 1/4 turn every 6 minutes, until knife inserted in center comes out clean. Cool 10 minutes. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Drained ** Frozen cut okra, thawed and well drained *** Well drained, and cut up Heat oven to 400^. Grease pie plate, 10 x 1-1/2 inches. Mix crabmeat, vegetables, chili powder and pepper sauce; spread in pie plate. Beat remaining ingredients 15 seconds in blender on HIGH or 1 minute with hand beater. Pour into plate. Bake until knife inserted between center and edge comes out clean, 35 to 40 minutes. Cook 5 minutes. YIELD: 4 or 5 Servings ed, 0.00 cut in thin strips * (10-ounce package)\chopped spinach\thawed\pressed dry ** (12-ounces) Muenster cheese Saute` onion in oil in a large skilet until tender. Add spinach, and cook until excess moisture evaporates; cool. Combine eggs, cheese, salt and pepper; stir into spinach mixture. Pour into a greased 9-inch pie plate. Bake at 350^ for 30 minutes or until set. YIELD: One 9-inch Quiche. Instructions: In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger. Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used. (about 2 cups cut up) Enjoy Lisa/Cedar Rapids Add remaining oil to skillet. Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used. (about 2 cups cut up) FOOD AND WINE CLUB Lisa Crawley nstantly. Add pork and vegetables to stock and heat through, s GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply cooked and crumbled. Sprinkle with cinnamon or cardomon. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and co Preheat oven to 400F. Lightly grease pie plate 10x1 1/2". Rinse peas under cold water to separate; drain. Sprinkle peas, ham and cheese in pie plate. Beat remaining ingredients till smooth, 15 sec in blender on high speed or 1 minute with hand beater. Pour in pie plate. Bake till golden brown and knife inserted halfway bewteen centre and edge comes out clean 30 to 35 minutes. Let stand 5 minutes before cutting. from _Creative Recipes with Bisquick, Vol. II_ Sugar DIRECTIONS Combine baking mix and water until soft dough forms; beat vigorously. Smo- oth dough into ball on floured board. Knead 5 times. Roll dough 2 in. larger than 9 in pie plate. Place into plate flute edges. Brown ground beef + drain. Stir in salt, oregano, pepper, onion, bread crumbs, tomato sauce and spread in pie crust. Beat egg and milk, stir in remaining ingred. Spread over beef mixture. Bake til crust is golden , about 30 min at 375* 3694 Envelope Lipton's O Heat oven to 400. Grease a 9" pie plate. Cook onions in butter in 10" skillet, stirring frequently, til onions are softened. Arrange half of the onions evenly in pie plate; sprinkle with half of the bacon. Top with remaining onions and bacon. Place milk, Worcestershire sauce, eggs and baking mix in blender container. Cover and blend on high 15 sec. Pour into plate. Mix herbs in small bowl; crush slightly. Sprinkle evenly over milk mixture. Bake until knife inserted in center comes out clean, about 35 min. FOR 2 SERVINGS: Grease 2 10 oz custard cups. Decrease onions to 1, butter to 2 tb. , bacon to 4 slices, milk to 1/2 c. , Worcestershire sauce to 1/2 tsp, eggs to 1, Bisquick to to 1/4 c. and herbs to a pinch of each. Bake 10 min. HIGH ALT>Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. FROM BISQUICK RECIPE CLUB TSPN00B ts Cornstarch 2.00 tb Chicken stock OR water 1.00 lb Boneless pork Brown, drain and crumble sausage. put in bottom of 11X7 greased pan. Top with onions and cheese. Put rest in blender for 1 min. Pout over meat mixture. Bake at 350 for 35-45 min until tests done with knife. Piece ginger (about 1 inch 0.00 long) 4.00 tb Vegetable oil 0.50 c Cashews (2 oz) Instructions: PREPARATION: For The Sauce, mix all of the sauce ingredients in a small bowl and set aside. Preheat oven to 400. Grease pie plate, 10x1 1/2", or sq. baking dish-8x8". Layer cottage cheese and Parmesan cheese in pie plate. Mix cooked beef, 1 c. of mozzarella, the oregano, basil and tomato paste; spoon evenly over the top. Beat milk, eggs, baking mix, salt and pepper 15 sec. in blender on high speed, 1 min. with wire whisk or hand beater or til smooth. Pour in to pie plate. Bake 30-35 min. or til knife inserted in center comes out clean. Sprinkle with remaining cheese. Return to oven 1-2 min. or til cheese is melted. Cool 5 min. Sprinkle with parsley. 1/2 recipe: Use 1 qt. square or round casserole. Divide ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater and first bake time to 25-30 min. HIGH ALT: no adj. necessary. For 1/2 pie, use 1 1/2 qt. round or 1 qt. square. Bake 30-35 minutes. FROM; BISQUICK RECIPE CLUB Stir-fry the red peppers and cashews until peppers soften slightly and cashews st Mix ingredients and roll into balls about the size of a walnut. Place on greased cookie sheet and mash down with a fork. Bake at 350 till lightly browned. Remove from cookie sheet immediately and allow to cool on a rack. Makes 16-24 cookies, depending on size. and ginger, and stir-fry until fragrant, about 15 seconds. Return the peppers, cashews, and pork to the wok. Immediately stir in the broccoli, sauce and cornstarch- stock mixture. Toss until sauce c Heat oven to 42 5. Grease pie plate, 10 inch. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth, 15 sec. in blender on high speed or 1 min. with hand beater. Pour into pie plate. Bake for about 25-30 minutes or until a knife inserted in center comes out clean. Cool 10 minutes. Serve with sour cream and quacamole. --- Susan Brumer L-Cuisine 72 White cabbage 1.00 Heat oven to 400 degrees F. Lightly grease pie plate. Cook zucchini, eggplant, tomato, green pepper, onion and garlic in margarine until veg- etables are crisp-tender, 5-10 minutes. Stir in seasonings. Spread in pie plate; >> sprinkle with cheese. Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater. Pour into pie plate. Bak until knife inserted comes out clean, 30-35 minutes. Let stand 5 minutes. Makes 4-6 servings. es ( or use crab meat ) an *Thaw and drain. 6 oz. can crab or 4 1/2 oz shrimp, well rinsed and drained, can be substituted for the frozen crabmeat or shrimp. 1 6oz can of tuna, drained, for the crabmeat may be used. Heat oven to 400. Lightly grease 10" pie plate. Mix crabmeat, cheeses and onions in pie plate. Beat remaining ingred. until smooth, 15 sec. in blender on ghigh speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. HIGH ALT> Bake 45-50 min. Mushrooms 4.00 x Scallions 0.00 Clove garlic 1.00 ts Corn starch 2.00 tb Peanut oil 1.00 ts Soy sauce Instructions: Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Preheat oven to 400F. Grease pie plate 10x1 1/2". Cook onions and butter in 10" skillet over low heat, stirring occaisionally, until onions are a light brown. Sprinkle tuna, 1 cup of cheese and onions in plate. Beat eggs, milk, Bisquick, salt and pepper till smooth 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 25 to 30 minutes. top with tomato slices and remaining cheese is melted 3 to 5 minutes. Cool 5 minutes. 21226 Sugar 3.00tb g 21226 Club soda, lemon-lime soda 1.00qt h 21226 . or champagne 0.00 i 21227 2 layer size white cake mix 1.00pk Preheat oven to 350F. Grease pie plate, 10x1 1/2". Layer tuna, celery, cheese and onions in plate. Beat remaining ingredients 15 seconds in blender. Pour into pie plate. Bake till golden brown or knife inserted in centre comes out clean (about 40 minutes). Cool 5 minutes. Serve with lemon wedges if desired. 0.00 d 21228 Nonstick cooking spray 0.00 Heat oven to 400~. Grease 8x8x2" square baking dish. Cook onions and margarine in 10" skillet over low heat, stirring occasionally, until onions are light brown. Sprinkle tuna, 1 cup of the cheese and the onions in plate. Beat Bisquick, milk, salt, pepper and eggs with wire whisk or hand beater until almost smooth, about 1 minute. Pour into plate. Bake until knife inserted in center comes out clean, 25 to 30 minutes. Top with tomato slices and remaining cheese. Bake until cheese is melted 3 to 5 minutes. e 21228 (1 jar) pimentos; drained 2.00oz f 21228 Sherry -=OR=- 1.00tb g 21228 Sherry vinegar; 1.00tb h 21229 Apple juice 6.00c Heat oven to 400. Grease a 9" pie plate. Arrange turkey in plate; sprinkle with seasoned salt. Separate stuffing into small pieces; arrange on turkey. Top with onions and peas. Beat remaining ingred. until smooth, 15 sec. in blender on high. POur into plate. Bake until knife inserted in center comes out clean. 30-35 min. Cool 5 min. Sreve with hot turkey gravy. 6 servings. FROM; BISQUICK RECIPE CLUB. LISA CRAWLEY TSPN00B Judy*Bloomington*IN*04/18 02:21 pm* thawed 0. Heat oven to 400. Lightly grease a 10" pie plate. Sprinkle turkey, mushrooms, onions, salt, and cheese in pie plate. Beat remaining ingred. until smooth, in blender on high. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 30-35 minutes. Let stand 5 min. before cutting. Refrig. any remaining pie. Makes 6-8 servings. Can Substitute smoked cooked ham for the turkey. HIGH ALT: Bake 35-40 min. FROM BISQUICK RECIPE CLUB LISA CRAWLEY TSPN00B c Vegetable oil 1.00 Garlic clove, minced 10.00 oz Top sirloin steak, cut into 0.00 1/4x1-inch strips 0.50 c Fresh ginger, peeled and 0.00 very thinly sliced 1.00 tb Fish sauce (nam pla) 1.00 tb Soy sauce 2.00 tb Oyster sauce 1.50 ts Brown sugar, firmly packed 1.75 c Green bell pepper, thinly 0.00 *Slice the cauliflower or chop the broccoli. 1 ten oz. pkg of frozen of either one can be used in the recipe in place of fresh, thawed and drained, but do not cook first! Heat oven to 400. Lightly grease l0" pie plate. Heat 1 inch salted water (1/2 tsp salt to 1 c. water) to boiling. Add broccoli. Cover and heat to boiling. Cook until almost thender, about 5 minutes; drain thoroughly. Mix broccoli, onion, green pepper and cheese in pie plate. Beat remaining ingred. til smooth, 15 sec. in blender on high speed. Pour into pie plate. Bake until golden brown and knife inserted halfway between center and edge comes out clean, 35-40 min. Let stand 5 min. before cutting. Refrigerate any leftovers. HIGH ALT>Cook fresh broccoli or cauliflower about 7 min. Mustard: 0.00 k 12382 Crushed tarragon 0.50ts l Sprinkle 2 1/2 cups of the oyster crackers over the bottom of greased 13 x 9 x 2" baking dish. Layer onions,water chestnuts,peas and crabmeat crackers. Top with remaining crackers. Blend together remaining ingredients and pour over layers. Cover and refrigerate several hours or overnight. Bake in preheated 350 degree oven until golden brown,30 to 35 minutes. Cut into squares to serve. Garnish with tomatoes and green onions,if desired. Makes 8 servings. * Please Note: To keep down cost,use 1/2" slices of new imitation crabmeat sticks,termed "Surimi" in place of crabmeat. q 12382 Chopped pimento 1.00tb r 12382 Tomato paste 0.50c s 12383 Beaten eggs 3.00 Add salt and rice to boiling water. Cook, stirring often until water has evaporated and rice is almost dry. Place rice in well greased 2-quart casserole. Add milk, butter, and sugar. Bake in very slow oven (275 degrees F. ) about 3 hours, stirring occasionally. In the last 10 minutes of cooking, add almonds, coconut, and raisins. Garnish with coconut, if desired. Serve either hot or cold from casserole. Finely chopped onion 0.50c Slice the cucumbers and green tomatoes; peel and slice the ripe tomatoes. Seed and chop the peppers, peel and finely chop the onions. Mix the vegetables with the salt and let stand overnight. Drain the vegetables, add 2 cups of the vinegar and the water, and bring slowly to a boil. Drain again. Mix the sugar, cinnamon, turmeric, cloves and allspice to a smooth paste with a little of the vinegar. Bring the remaining vinegar to a boil, stir in the paste, and add the white mustard seeds and the vegetables. Bring to a boil and cook for 20 minutes, stirring constantly. Turn into hot jars and seal. Makes 8 Pints. Serves :6 KeyWords :Chinese Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pour milk into a heavy 4-quart saucepan. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat to medium and stir in buttermilk. When the curds form a mass (you'll see a clear, pale-yellow whey surrounding the curds), remove pan from heat, Let stand, partially covered, for 10 minutes. Line a colander with a double layer of dampened cheesecloth. Set the colander in the sink or in a bowl if you wish to save the whey (see note). Gently pour the curds and whey into the cheesecloth. Gather together the corners of the cloth, give one or two twists, and tie with a kitchen twine. Hang the cheesecloth bag over the faucet and let the cheese drain for 1 hour, or until it is as thick as yogurt (this is channa). If the weather is warm, leave the cheesecloth bag in the colander, set the colander on a plate to catch the drippings, and refrigerate until the cheese has thickened. Unwrap the channa and use immediately, or cover and store in the refrigerator for up to 4 days. Yields approximately 10 ounces. Note: Save the whey for making your next batch of paneer, use it for cooking lentils or pilafs, or add it to soups. Paneer cheese: Snugly wrap cheesecloth around the channa to form a "cake. " Place on a cookie sheet, place another cookie sheet on top and add weights (for example, 2 or 3 large cans of tomatoes, 2 or 3 bricks, a large pitcher of water). Let the cheese sit for 2 to 4 hours. Use immediately, or cover and refrigerate for up to 5 days. Yields 8 ounces (1 cup). PER OUNCE (channa): 75 calories, 5 g protein, 0 g carbohydrate, 6 g fat (4 g saturated), cholesterol and sodium content is not available, 0 g fiber. PER OUNCE (paneer): 100 calories, 7 g protein, 2 g carbohydrate, 7 g fat (5 g saturated), cholesterol and sodium content is not available, 0 g fiber. From an article by Lax Hiremath in the San Francisco Chronicle, 9/1/9 3. by little. The dough will be difficult to work and it may be necessary to add a little milk (or whatever liquid is used in the particular recipe) Beat together cream cheese and mayonnaise. Add chicken, almonds, chutney, salt and curry powder. Shape into walnut sized balls and roll in coconut. Chill. Makes 36 balls. Randy Rigg en used) the remainder can be added in two portions. Add melted butter (and flavorings if indicated). Mix again, cover and set aside for at least an hour but not more than 6 hours at room temperature. Crepe batter can be held overnight in the refrigerater. If necessary, the crepe batter can be cooked immediately Rinse the chicken pieces. In a pot of boiling water, cook the chicken with a few celery tops. Cover and simmer for about 1 hour or until fork tender. Drain and strain the broth; reserve. Bone the chicken and cut into 1/2 inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter. Add the apple, onion and curry powder. for 5 minutes, blending well. Stir in raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the Half and Half, stirring until smooth. Add the salt and white pepper to the onion apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments; including, grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, andor lime wedges. a warm plate, spoon some Hollandaise-based sauce Rinse the chicken pieces. In a pot of boiling salted water, cook the chicken with a few celery tops. Cover and simmer about 1 hour or until fork-tender. Drain and strain the broth; reserve. Bone the chicken and cut it into 1/2-inch pieces to measure about 2-1/2 cups. In a skillet, melt the butter/margarine. Add the apple, onion, and curry powder and saute for 5 minutes, blending well. Stir in the raisins, 1 cup of the reserved chicken broth, and the Coca-Cola. In a bowl, mix flour with the coffee cream/evaporated milk, stirring until smooth. Add with salt and white pepper to the onion/apple mixture. Stir and cook over low heat until thick and creamy. Taste for seasoning. Add the chicken and turn into a covered container to chill overnight. Reheat in the top of a double boiler over hot water and serve on cooked rice with a selection of condiments (See NOTE below). NOTE: Provide a sampling of the following condiments for sprinkling on top of each serving: grated coconut, chopped peanuts, chopped raw onions, raisins, sweet pickle relish, chutney, chow chow, and/or lime wedges. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 Add all vegetables and stir together 1-2 minutes. Add remaining ingredients and cook 3-4 minutes longer. Serve hot over warm cooked rice. Sopit. Colorado Spring Melt butter in a saucepan. Add mushrooms, onion and Garam Masala and cook 2 minutes. Stir in 1/4 cup of flour and cook 1 minute, then stir in stock and bring to a boil, stirring constantly. Reduce heat and cook 2 minutes, stirring constantly. Remove from heat and stir in chicken, corn, salt and pepper; cool. Sift remaining flour into a bowl. Add 1/4 teaspoon salt and cut in margarine and lard finely until mixture resembles bread crumbs. Add cold water and mix to form a fairly firm dough. Knead gently until smooth. Preheat oven to 375'F. (175'C. Preheat a baking sheet. Cut off 2/3 of pastry and cut in 4 equal pieces. Roll each piece to a 7" circle. Line 4 (5") fluted pie pans with removable bottoms with pastry circles, allowing pastry to overlap top edges slightly. Press pastry well into flutes but do not trim top edge. Cut remaining 1/3 of pastry in 4 equal pieces and roll each piece to a 6" circle. Spoon cold chicken mixture into pastry-lined flan pans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pressing pastry edges firmly flat blade of a knife. Make a small hole in center of each pie. Reroll pastry trimmings and cut out leaves to decorate pies. Brush surfaces of pies with egg, then decorate with leaves and brush leaves with egg. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golden brown and filling is heated through. Cool before carefully removing from pans. Garnish with tomato slices and parsley sprigs, if desired, and serve cold. VARIATION: Substitute Curry Powder for Garam Masala or try a mixture of each. Hogan's Nuclear Chicken Wings Hoisin Chicken Hokey Pokey Cookies Holiday Appetizer Quiche Holiday Cheddar Date Cake Chop all vegetables & put in large bowl with the rest of the ingredients. Stir well. Blend in stages until there are no vegetable chunks left, but don't let the soup become too thin. Add salt to taste & chill before serving. Adapted from Ismail Merchant, "Indian Cuisine" t Punch Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Mix the egg, milk and shortening together. Combine with the sifted dry ingredients and mix thoroughly. Bake in greased muffin tins at 450-F about 20 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "Papadams are delicious, spicy Indian crackers that traditionally require many ingredients and take days to make. They are prepared ahead in quantity and deep fried just before serving. This is a simplified version. It still requires time, but the results are worth it. It is not the easiest of recipes, so if you don't have a perfect result the first time, try again. You will be glad you did. Stir together the flour, pepper, ground cumin seed, and salt in a large bowl or in the food processor. Mix thoroughly until the spices are evenly distributed. Add the garlic and mix well. Add enough of the water to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon water. The dough should be fairly stiff and dry. If it is too wet, it will not roll well. Knead the dough for about 5 minutes by hand or pulse for about 15 seconds in the food processor. The dough should be smooth. With your hands, shape the dough into a cylinder or log about 2 inches thick and 6 inches long. With a sharp knife, cut the cylinder into 1/2-inch thick slices. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. Papadams must be rolled extremely thin, maximum 1/16 inch. If the dough sticks to your rolling pin, gently pull it off. Dust the tops of each papadam with cayenne pepper. Using a metal spatula to loosen the edges of the papadams from the rolling surface, carefully place them on large baking sheets. The traditional method for preparing and frying papadams is described below. You can also bake them in a 300~F. oven for about 15 to 25 minutes, or until crisp and dry. The cooking time may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack. To prepare the papadams in an authentic manner, don't bake them. First allow them to dry by leaving them in the sun for a few hours or by placing them in a very low oven (less than 200~F. ) for 1 to 2 hours, turning occasionally. Dry the papadams until they are just slightly flexible and show no moisture. They should not brown or bake, however. At this point, the papadams may be stacked flat and stored in an airtight container until needed. They will keep for months if stored properly. When ready to serve, heat about 1/8 inch of oil in a large skillet. The oil should be hot, but not smoking. A drop of water flicked into the skillet should sizzle immediately. One at a time, drop the papadams into the hot oil. Turn the papadam when it begins to curl at the edges. It will quickly fry and become crisp. Remove it before it turns brown. Cool and drain the papadams on paper towels. Eat them immediately. Yield: 1 2. d 15511 Plain oyster crackers 5.00c e 15512 Requires pressure cooker. Makes 6 servings. vanilla ice cream or whipped cream (optional) 1. Cook milk and cornmeal in a small saucepan over medium-high heat, stirring constantly, until thick, about 10 minutes. Transfer to 1-1/2 quart ovenproof bowl. Diameter of bowl must be at least 1 inch smaller than diamter of pressure cooker. (Tested in 6 quart cooker). Stir remaining ingredients except apple and ice cream into cornmeal mixture; stir until butter is melted and mixture is smooth. Stir in apple slices. Cover bowl tightly with aluminum foil. Place rack and 4 cups water in pressure cooker and place bowl on rack. Close cover of cooker securely; place pressure regulator on vent pipe. Heat cooker over high heat until regulator begins to rock, about 7 minutes. Adjust heat to maintain slow rocking motion and cook 20 minutes. Turn off heat and let pressure drop. Remove bowl from cooker and remove foil from bowl. Let cool 10 minutes. Serve with ice cream or whipped cream, if desired. lb Pork shoulder; fat trimmed 0.00 cut into 1-in cubes 0.50 ts Salt 0.50 ts Ground black pepper 0.25 c Vegetable oil 1.00 md Onion 0.00 peeled and roughly chopped 2.00 tb Flour 2.00 c Dry white wine 0.25 c Tarragon vinegar 4.00 c All-purpose broth 0.00 OR low-sodium chicken broth 2.00 Supposedly, this is an authentic recipe from Daniel Boone's wife Rebecca. Ice cream [I prefer vanilla] Preheat oven to 325 degrees. Bring milk to a boil in the top part of a double boiler. Stir in cornmeal and cook over hot water for 15 minutes. Stir in molasses [I use the light variety, but I guess dark would work as well], and cook for 5 minutes longer. Remove from heat. Stir in butter, sugar, ginger, and salt. Turn into an oven casserole and bake 1 1/2 - 2 hours. Serve warm with ice cream. Daniel and Rebecca served this warm with fresh-churned butter. 24467 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15500 Herman Wheat'n'honey Starter 24470 1 -1 -1 -1.00 -1.00 -1.00 -1.00 - Cook rice in 6 cups of boiling water with salt and saffron until half done, about 10 minutes. Drain. Boil the sugar with 3-3/4 cups water for one minute, stirring until sugar is dissolved. Heat butter in bottom of heavy 4 quart Dutch oven or kettle. Add the cardomen and cloves and cook over low heat 10 minutes. Add all but 1/2 cup of syrup; boil one minute. Add rice to mixture, and cook stirring gently until the butter is absorbed, about 10 minutes. Add lemon juice, raisins, nuts. Cook over fairly high heat 5 minutes. Lower heat; cook until rice is tender, stirring when necessary. If the rice is not quite tender when the syrup has been absorbed, add the remaining syrup and cook over low heat until the rice is dry and soft. Remove the mixture from the heat and let stand, covered 10 minutes. Serve warm with whipped cream. Serves 1 2. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15504 Hershey Cake Wash rice about 3 times. Add to milk that has come to a boil in a thick bottomed saucepan. Stir constantly. Let milk reduce to half quantity on a very low flame. When rice is nearly done add currents. When rice is done add sugar and then the flavors. Be prepared to do an hour of stirring, but it's well worth it! VIA Carey Schnell 24478 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon, or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. Serves :6 KeyWords :Herbs/spice Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Whip cream. Drain mandarin-orange sections. Peel and slice kiwifruit. Coarsely grate chocolate square. Prepare tart shells; Into medium-sized bowl, measure flour and butter or margarine. With fingertips, blend flour and butter until mixture resembles coarse crumbs. In cup, beat cold water with egg yolks. Add yolk mixture to flour mixture, stirring to mix well. Shape pastry into a ball. Preheat oven to 400'F. On well-floured surface, with floured rolling pin, roll pastry 1/8"-thick. With floured 4 1/4" round cookie cutter, cut out 20 pastry circles, rerolling trimmings if necessary. Gently press each circle onto bottom and up side of fluted tart pan (or use twenty-four 2 1/2" muffin-pan cups, and cut circles with a 3 1/2" round cookie cutter). With fork, prick pastry in many places. Arrange tart pans in 2 jelly-roll pans for easy handling. Bake 20-25 minutes until pastry is lightly browned. In cup, beat egg whites until frothy. Quickly brush hot tart shells with beaten egg whites. Cool tart shells in pans on wire racks 10 minutes. With knife, gently loosen tart shells from sides of pans; remove from pans; cool completely on wire racks, about 20 mintes. When tarts shells are cool, prepare cream filling. Prepare 2 packages of instant pudding mix as label directs, but prepare both packages together and use only a total of only 2 1/2 cups milk. With rubber spatula, fold whipped cream and almond extract into pudding. Spoon filling into tart shells. Decorate some filled tart shells with mandarin-orange sections, some with kiwifruit, some with strawberries, some with grapes, and some with chocolate. Prepare glaze: In small saucepan over medium-low heat, heat apple jelly with water, stirring often, until jelly melts and mixture is smooth; brush over fruit. Let glaze dry, about 10 minutes. Cover tarts and refrigerate. Sugar, brown 1.00c n 15495 Milk Calories per serving: 254 Number of Servings: 12 Fat grams per serving: 6 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: *DIRECTIONS* Place 1 cup sugar in a heavy saucepan; place over medium heat. Cook, stirring constantly, until sugar melts and syrup is a light golden brown. Remove from heat; add water, stirring well. Pour hot caramel mixture into 12 custard cups; set aside. Beat eggs until frothy. Add 1-1/2 cups sugar, vanilla, and salt; beat well. Gradually stir about 1 cup milk into egg misture; add to remaining milk, stirring constantly. Pour mixture into custard cups. Place cups in two 13"x9"x2" baking dishes. Pour 1" of hot water into larger dishes. Bake at 350 for 25 to 30 minutes, or until a knife tests clean. Remove the cups from the water, and cool. Refrigerate until chilled. To serve, loosen edges of custard with a spatula; quickly invert onto dessert plates. --- Southern Living magazine b PREHEAT OVEN TO 425F. Roll out the pastry and cut circles about 5-inches across using a cookie or biscuit cutter. Gather into a ball the dough remaining from the cutouts, roll again and cut additional circles. Sprinkle with about 2 tablespoons of sugar, stack with waxed paper between and refrigerate, or better, freeze. Prepare the fruit by peeling, coring, slicing thinly and tossing with lemon juice. Warm the jam using 1 tablespoon or 2 of water if needed. Taking a disk of dough, turn the edges up as though making a small pizza. Spread a little apricot jam over the pastry. Put a few slices of overlapping fruit on, paint with more apricot jam, sprinkle with a tablespoon of sugar and dot with butter. Bake for 15 minutes. The pastry edges should be golden brown. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 350 degrees. Mix all ingredients except ketchup. Shape mixture into 6 small loaves. Place in rectangular pan, 13 X 9 X 2 inches. Spoon ketchup over top of each loaf. Bake 145 minutes or until done. Remove from pan. 6 SERVINGS; 375 CALORIES PER SERVING. To Microwave: Prepare as directed. Place in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover with waxed paper and microwave on high 14 to 17 minutes, rotating dish 1/2 turn after 7 minutes. Let stand on flat, heatproof surface (not wire rack) 5 minutes. *1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be substituted for the 3 slices bread. it's faster. Spread mixture on round 12" plate. Sprinkle with remaining preserved vegetable. Refrigerate if working in advance. Steaming: Bring pork mixture to room temperature before steaming. Bring water in steamer to rapid boil. Heat oven to 275 degrees. Cover cookie sheet with cooking parchment paper or heavy brown paper. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drop meringue by 1/3 cupfuls onto brown paper. Shape into circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed for 1-1/2 hours. Finish cooling meringues at room temperature. 8 TO 10 SERVINGS; 75 CALORIES PER SERVING Stir, cover and set aside. In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover and microwave on high 4 minutes, or until vegetables are tender-crisp. Stir mushroom mixture into carrot mixture. Split, toast, and butter the muffins. Saute thinly diced onions with the ground chuck, then add the seasonings. Spoon the mixture onto the muffins. Cover generously with parmesan cheese and bake at 350 degrees to the desired degree of doneness. 941 16 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 mea 7575FBarbecued Pork Strips Boil brisket for 3 hours. After 2 1/2 hours, combine garlic, bacon, onions, and beans; bake at 350 degrees for 1/2 hour. Add boiled brisket to baking ingredients; also add rest of ingredients; continue baking at 350 degrees for another 1/2 hour. Remove from oven; allow to cool; refrigerate. Serve the next day with rice. Cajun 946 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour 1/4 cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Serves 6 with other dishes. tle :Steamed Pork Dumplings Serves :36 KeyWords :Chinese Pork/ham Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut 4 green blue swimmers into quarters with a cleaver or large knife. With a hammer, gently crack the claws and harder sections of shell. Finely chop 6 shallots and 2 stalks lemon grass. Steep 2 teaspoons tamarind in half a cup of boiling water. Chop a handful of fresh coriander leaves. In a food processor, grind together 3 cloves garlic, 1 tablespoon fresh galangal, 2-3 birdseye chillies, seeded, 4 candlenuts (or substitute 8-10 cashews) and 1 teaspoon blachan (hard dark brown shrimp paste), 1 teaspoon turmeric and salt and pepper to taste. Heat 3 tablespoons oil in a large wok or pan, and fry the paste until fragrant. Add shallots, lemon grass, crab pieces and 2 cups coconut milk. Simmer for quarter of an hour. Strain the tamarind water and add half to the sauce. Taste and add more if you wish. Ladle curvy into a serving dish and scatter the fresh coriander on top. Serve with plain rice. To prepare dough, place flour, salt and sesame oil in a large bowl. Add boil Another satay recipe, but easier to make. But you do need a blender, a double boiler (or reasonable facsimile) and the driv- ing desire to cook the perfect meal for your loved-ones, to be honest, and to report all taxes. Cut chicken into small cubes. Saute chicken in oil until cooked. Remove from heat. In a blender, put garlic etc. to water ingredients and set on "destroy. " Blend until smooth. Put mixture in double boiler, cover and cook till somewhat thickened (at least 20 minutes). Slice remaining onion into rings; saute in remaining oil until translucent. Make rice. Mix chicken and sauce. Serve over rice; place onion rings on top. This dish should be spicey. If not, add more peppers the next time. cook 30 seconds; drain. Quickly plunge cabbage into cold water. Drain and pat dry with a paper towel. Chop cabbage into very f Chilies belong to the capsicum family, as do sweet peppers, but there the relationship ends, for the fiery heat of the chili is in no way similar to its mild-flavored relation. Fresh chilies are now widely available and vary considerably in size, shape and heat factor. In principle, the fatter chilies tend to be more mild than the long, thin varieties, and the smaller the chili, the hotter its taste. Generally, the unripened, green chili is less fiery than when ripened and red. This is a useful guide to follow, but there are exceptions according to the variety, so it is wise to remember that all chilies, irrespective of color, shape and size, are hot, so use caution before adding them to a dish. Bear in mind that a little chili goes a long way, so add a small amount to begin with and gradually increase the quantity to your liking during cooking. Take care when preparing chilies - the tiny, cream-colored seeds inside are the hottest part and, in general, are removed before using. Chilies contain a pungent oil which can cause an unpleasant burning sensation to eyes and skin, so it's a wise precaution to wear rubber gloves when handling chilies and be sure not to touch your face and eyes during preparation. Cut off the stalk end, then split open the pod and scrape out seeds, using a pointed knife, and discard. Rinse pod thoroughly with cold running water and pat chili dry before chopping or slicing as required. Once this task is completed, always wash your hands, utensils and surfaces thoroughly with soapy water. Dried red chilies are sold whole and can vary in size from 1/2-3/4 to 1-1/2-2 inches in length, so this into account when using. If a recipe states small dried chilies, and you only have the larger ones, adapt and lessen the quantity accordingly, or to taste. Dried chilies are usually soaked in hot water for 1 hour before draining and removing seeds as described above), unless a recipe states otherwise. Dried red chilies, when ground, are used to make cayenne pepper and combined with other spices and seasonings, also make chili and curry powder, and chili seasoning. They are also used in the making of hot-pepper sauce and chili sauces. The Harissa spice mix uses a large quantity of dried chilies and is very hot, so be forewarned! This is a favorite spice mix for many Middle Eastern dishes. Don't be tempted to add more Harissa than recipe states, unless you are prepared for an extremely hot dish. A less fiery Harissa can be made simply by removing the seeds from soaked chilies before crushing chilies with other ingredients. Green chilies are available canned. These are often seeded and peeled and taste pleasantly hot and spicy - ideal for adding to pizza toppings, sauces and taco fillings. Both red and green chilies also come pickled in jars (hot or mild/sweet) and can be found in delicatessens and ethnic food shops. Canned and pickled varieties should be drained and patted dry before using. Whether you seed the pickled type is up to you, just remember the seeds are the hottest part! If desired 0.50 ts Ground cinnamon 1.00 Clove garlic, crushed 1.00 Green onion Instructions: NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be purchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling wat In a medium bowl, combine the mayonnaise, anchovy paste and vinegar. Slowly pour in the olive oil in a steady stream, stirring constantly. Stir in the onion, parsley, capers and salt. (The sauce can be prepared up to 4 days ahead. Cover and refrigerate. ) 2. Preheat the broiler. On a baking sheet, broil the peppers, 6 at a time, as close to the heat as possible, turning occasionally, until charred all over, about 25 minutes per batch. Immediately transfer the peppers to brown paper bags, seal and set aside to steam for about 20 minutes. Peel and core the peppers, then cut them in half and remove the seeds and ribs. Slice lengthwise into 1-1/2-inch strips. If using fresh peas, blanch them in boiling salted water for 5 minutes. Drain, refresh under cold running water, drain again and set aside. Arrange alternating red and green pepper strips around the edge of a large serving platter. Layer alternate slices of cheese and tomato down the center and sprinkle the peas on top. Drizzle the dressing over the salad and serve. (The salad can be completely assembled 3 to 4 hours ahead before serving and kept covered at room temperature. ) simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. 3. Combine flour, bakin Wash the watercress. Trim off the bitter ends and stems. Set aside. Slowly whisk the vinegar into the olive oil, adding the pepper and salt to taste. Divide the watercress evenly onto chilled salad plates. Top with strawberries and red onion, pour on the dressing, and serve at once. You may substitute red wine vinegar for the raspberry vinegar. or 8 times. Cover with plastic wrap and let stand 20 minutes. Uncover and knead 4 or 5 mor In a heavy saucepan, combine cocoa, cinnamon and water; stir or whisk until there are no dry lumps of cocoa. Stir and cook over medium heat until mixture comes to a boil. Reduce heat; boil gently, stirring often, for 5 minuutes or until mixture is thick and smooth. Cool slightly. Stir in vanilla and sweetener. Pour into a container or jar with lid. Cover and store in refrigerator for up to 3 weeks. Makes 1 cup syrup. -1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place instant potato flakes, salt and butter in mixing bowl. Add boilig water to milk and add to potato mixture. Mix quickly until thick and smooth. Add just enough flour to be able to handle dough. Knead lightly. Form into balls and roll very thin on floured board. Bake on hot electric lefse grill (any griddle will work), turning to brown both sides. Instructions: Pat steaks dry. Combine mustard, pepper, salt and garlic; spread o In a skillet, fry the bacon until lightly browned. Remove and set aside. Pour 1/8 to 1/4 cup of the bacon drippings over bread crumbs; set aside. Discard all but 2 tablespoons of remaining drippings; saute onion and green pepper until tender. Stir in corn and bacon. Spoon into a 1 quart baking dish; sprinkle with crumbs. Bake at 350 degrees for 20-25 minutes or until bubbly and heated through. Yield: 6-8 servings. stirring to scrape up brown bits. Cook the peas for a maximum of three minutes and cool and drain. Combine the peas, cheese, pickles, eggs and salt. Stir in the mayonaise. Recipe from Cora Terrill l to skillet; cook onions over high heat for about 5 minutes or until browned, adding 2 tb water if necessary to prevent onions from burning. Spoon over steaks; sprinkle with parsley. Top with remaining buns. Cream butter and sugar. Mix flour, salt, baking powder, and add to butter mixture alternately with milk. Add raisins. Pour into 8" X 8" pan. Bake at 350 degrees one hour. Bernard Mahon rimp Paste 1.00ts n 15286 Cumin seeds 1.00ts a 15286 Coriander seeds 1.00ts Mix dry ingredients. Add margarine and mix well. Add the syrup and enough milk to make a loose dough. Turn onto a floured board and knead until smooth. Roll out into a square with a thickness of about 3/4 inch. Cut dough in half, then into quarters and then to eights. Bake on a lightly floured baking sheet at 400F for approximately 20 minutes. Cool on a wire rack. Split and serve with whole fruit preserves. e 15286 Chopped coriander root Fill a rocks glass with ice. Add ingredients and stir. 15286 Chopped shallots 1.00tb g 15286 Chopped garlic 1.00tb h 15286 Chopped galangal 1.00ts i 15286 Peppercorns Pour whiskey into Irish coffee cup and fill to 1/2 inch from top with coffee. Add sugar if wanted and mix. Top with whipped cream and drizzle creme de menth on top. OPTIONAL - May rim cup with sugar. 15286 Shrimp paste 1.00ts l 15287 Basic Green Sauce; * 2.00c a 15287 Dairy Sour C * Dessert topping should be in a pressurized can. ~------------------------------------------------------------------------- In a 2-cup measure combine water and instant coffee crystals. Micro-cook, uncovered, on 100% power about 4 minutes or just till steaming hot. Stir in Irish whiskey and brown sugar. Serve in mugs. Top each mug of coffee mixture with some pressurized dessert topping. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients except cream over ice and strain. Top with cream. From the Sheridan Bar, Shannon Airport. Olive oil 0.50 c Sliced onion 2.00 Garlic cloves, minced 1.00 c Canned Italian tomatoes 0.00 -(with liquid), drain, seed, 0.00 -and chop 0.00 Tomatoes, reserving liquid 2.00 ts Minced fresh cilantro 0.00 -(Chinese parsley) 6.00 oz Boil or bake the potatoes, then pass through a foodmill. Mix the flour, salt, oil & herbs with the potatoes. On a floured board, roll this dough to a thickness of about 1/4 inch. Cut into triangles 3 or 4 inches wide. Fry in very hot oil on both sides until light golden. Vera Gewanter, "A Passion for Vegetables" browned but rare, 3 to 4 minutes on each side. Transfer to 1-quart flameproof casserole; set aside. In 9-inch skillet heat oil over can of water Salt and white pepper to taste In a buttered, 4 quart casserole layer the potatoes, onions and carrots, season each layer as you go with salt and pepper. Sprinkle with rice, then the peas with their liquid and top with the meat. Pour the diluted soup over all. Bake, covered, in a 375 degree oven for 1 hour. Remove cover, turn sausages and bake an additional hour, uncovered. r 20 to 25 minutes. Remove cover and bake until steak is te Cut lamb into cubes. Heat oil in a heavy saucepan, add lamb and cook until lightly browned, remove from pan. Add onion and garlic and cook for a few minutes. Add flour andd stir, heat until mixture browns. Gradually add stock while stirring. Return meat to saucepan. Add salt, pepper, rosemary and bay leaf. Cover and simmer for 1 hour or until meat is almost tender. Add potatoes, carrots and turnips. Cook 30 minutes longer. Add peas and onions and continue cooking until peas are tender, about 10-15 minutes. ng flour Omit salt. Mix 2 cups of the flour, the sugar, salt and yeast in large bowl. Add warm water, parsley, shortening, rosemary and thyme. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour until smooth. Scrape batter from side of bowl. Cover and let rise in warm place 35 to 40 minutes or until double. Grease loaf pan, 9 X 5 X 3 inches. Stir down batter by beating about 25 strokes. Smooth and Wash the young nettle tops in several changes of cold water, WEARING RUBBER GLOVES!!!! Chop finely, or mince. Melt butter in pot. Sprinkle in oatmeal and fry until golden brown. Stir in water, stock or milk. Bring to the boil, stirring constantly. Add the nettles, salt and pepper. Bring to the boil. Lower heat and simmer for 30 to 45 minutes. scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add eggs and water, and mix. Set the mixture aside. Cook the noodles for 5 minu take all the dry ingredients, raisins and caraway seeds and mix together with fingers. Add milk, sour cream & eggs. Mix with spoon, batter will be sticky. Grease & dust with flour a 9" round cake pan. Even batter out in pan. With a sharp knife make an X across the center 1/2" deep. Bake at 300-325 degrees for 1 hour or until brown. e ladles of the egg mixture. Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds. Remove omelets and drain on towels. Put all ingredients except raisins into breadmaker. Press start. Add raisins after first kneading. Serves :4 KeyWords :Mexican Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fill collins glass with crushed ice. Add ingredients and stir. Garnish with cherry and orange slice. W/tops) 0.50 tb Green chilies, chopped 1.00 tb Green peppercorns 0.50 c White wine 0.75 c Half & half 0.00 Sirloin, sliced thinly 0.00 (freshly grilled or 0.00 Leftover) 0.00 Flour tortillas, lg. size 0.00 (warm in microwave to 0.00 Season cubed lamb with salt and pepper. Add remaining ingredients except vegetables (omit tapioca if you don't want gravy thickened). Stir well. Cover and cook on Low 10 to 12 hours. Add vegetables during last 1 to 2 hours of cooking. JITAS Saute onion and chilies until softened. Add green peppercorns and wine; reduce until most of wine is evaporated to a syrup consistency. Add cream and continue Combine flours, wheatgerm, baking powder & soda & salt. Stir in oats & sugar. Mix thoroughly. Add raisins. Combine oil, molasses & water. Add to dry ingredients. Stir until thoroughly blended. Turn into greased 23 X 13 X 7 cm loaf pan. Bake at 350F for 50 minutes. Adapted from the Ontario Ministry of Health Recipes. Toss in cilantro or parsley. Add beef and stir just to coat if freshly grilled; if leftover, heat just 'til warm. A Zensai or Japanese style hors d'oeuvre. Beat eggs well and combine with Soup Stock, soy sauce and salt. With a pastry brush, lightly oil the bottom and sides of a 10-12 inch skillet. Heat pan over a moderately high heat until a drop of water flicked across it evaporates instantly. Pour in enough of the egg mixture to lightly coat the bottom of the pan. Top three-fourths of it with nori and cook until slightly set. With chopsticks, gently roll over the egg so that it encloses the nori. Remove with spatula to serving plate and cut into serving portions. Cool and serve. 15463 Oregano 1.00ts b 15463 Basil 1.00ts c 15463 Garlic powder 1.00ts d 15464 Chopp IN ADVANCE Cut fish into slices 1/2" thick and 6-7" long (as lonf as a sheet of nori). TO ASSEMBLE AND SERVE: Pass the nori, one sheet at a time, over a flame to intensify it's flavor and color. Lay the nori flat on a hard surface (the japanese use a bamboo mat to facilitate rolling) with the wide side of the mat facing towards you. Place a long slice of fish along the length of the nori and roll the nori into a long, thick, tight cylinder. Cut crosswise into 1 1/2" slices with a sharp knife. Roll and cut the remaining fish and nori in the same way. e 15464 Chopped parsley 1.00tb f 15464 Lemon juice 2.00tb g 15464 Butter; room temperature 6.00tb h From Marian Burros column, July 18, 1990 Adapted from Julia Child's "Mastering the Art of French Cooking," VVolume 2 (Knopf, 1970). Used in chocolate mousse and other recipes that follow. Italian (Cooked) Meringue Combine sugar and water in saucepan and stir well. Cook over medium-high heat but do not stir; swirl pan by handle until mixture comes to a boil. Let it boil until liquid becomes completely clear. Reduce heat; cover pan and continue to simmer while beating whites. Beat whites slowly until foamy. Then beat in cream of tartar and salt. Increase speed and beat whites until stiff peaks form. Uncover sugar syrup; insert candy thermometer and boil until temperature reaches 238 degrees, or soft ball stage. Remove from heat; start to beat whites at medium speed and slowly pour boiling syrup into whites, beating all the time. Continue to beat until mixture forms stiff peaks, about 8 minutes. The meringue is the proper consistency if it does not move when a spatula is run through it. Sort & Wash Beans; Place in A Dutch Oven. Cover With Water 2 Inches Above Beans. Bring To A Boil. Cook Over High Heat 2 Min. Cover & Let Stand 1 Hour. Drain Beans. Add 2 Quarts Water & All Ingredients Except Macaroni. Cover & & Simmer 1 1/2 Hours OR Until Beans Are Tender, Stirring Occasionally. Add Macaroni & Cook Uncovered 10 Min. OR Until Macaroni Is Tender. (Fat 0. 5, Chol. ) inute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 The potatoes should be yellow, waxy ones, such as Petrones or Desirees. Heat half the oil in a large heavy pot. Brown lamb well in batches and, using a slotted spoon, remove to a plate. Add remaining oil. Add onion and cook until softened. Add parsley, garlic and capsicum. Return lamb to pot, stir and add stock and freshly ground pepper to taste. (Don't add salt yet as pecorino is a salty cheese) Reduce heat, cover, and simmer for 30 minutes. Add potato and simmer for another 20 minutes, or until lamb is almost tender. Stir in cheese and cook for 10 minutes. Season with freshly ground pepper and salt to taste. Best if cooked 1 - 2 days ahead and refrigerated. Like all casseroles, it will improve in flavour during the resting period. Great for entertaining, because it can be cooked well in advance, leaving you free to get on with the many chores involved in throwing a party. (ce; or veg 1.00ts h 19436 Italian Cheese Pudding Budino Di Ricotta Put the ricotta, chocolate and nuts into the container of a food processor and blend thoroughly. Add enough cream to make a smooth consistency. Serve with cookies. j 19436 Liquid barbecue smoke.; opti 0.25ts k 19437 Beef rump roast 3.00lb a For the First layer: Put ground beef, salt, pepper and garlic in a skillet over moderate heat. Stir mixture with a wooden spoon, break- ing up into large chunks of meat as it cooks. Cook until well done. Drain fat, and spoon mixture into a 2 quart casserole dish. For the Second Layer: Put water and 1 tsp. salt in a 3 quart sauce- pan. Bring to a boil over high heat, and add squash. Cook for 5-8 minutes or until very tender. Pour into a colander, drain well. Transfer squash back to the saucepan and mash with potato masher or electric mixer until squash is well broken up. Add green chiles, onion and butter. Mash until thoroughly combined. Spread over beef mixture. Sprinkle with cheddar cheese. Preheat oven to 350F. For the Third Layer: Put eggs into a medium sized bowl; beat with a wire whisk or portable mixer until light. Fold in cottage cheese and parsley. Spoon over squash layer in the casserole. Sprinkle casserole with Parmesan cheese (you might even add a little more cheddar if desired), and place on the center rack of the oven. Bake for 35-40 minutes or until casserole is thoroughly heated and top layer is set. Serve immediately. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms. Sprinkle tapioca over vegetables. Place FROZEN chicken pieces atop vegetables. Pour spaghetti sauce over chicken. Cover; cook on low-heat setting for 10 to 12 hours. Transfer to a serving platter. Sprinkle with Parmesan Cheese. Makes 6 servings. Notes from Gaye: The original recipe did not indicate the amount of onion to use. I used 1/4 cup dried chopped onion (equivalent to one onion). I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions. Also, I used fresh, skinned chicke n breasts. y the beef on medium heat in small batches until the pieces float to the top. Serve with steamed sticky rice. To make cilantro/coriander powder; Take whole cilantro seeds and saute lightly in a pan until brown and aromatic. Grind in a blender or food processor until a coarse powder is produced. Debone, skin and split the chicken breast in half. Cut the meat into 2x1/4 inch strips. Sprinkle with lemon juice, oregano, basil, salt and pepper. Melt margarine in pan add chicken and onion. Cook until browned, about 5-7 minutes. Add chicken broth, reduce heat, cover and cook 10 minutes longer. Add cheese, cover and cook until melted. Serve over hot noodles. 6219 Chicken pieces 3.00lb Shake all ingredients in tightly covered container. Shake before serving. ABOUT 1-1/4 CUPS DRESSING; 120 CALORIES PER TABLESPOON. 6219 Dry Italian-style salad dres 1.00pk 6219 Salt 0.00 6219 Egg 1.00 A VERY GOOD SALAD DRESSING TO MARINATE TOMATOES & CUCUMBERS ITALIAN DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distributed. Pour into a 1/4-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. STore in a cool, dry place. Use within 6 months. Makes 1 package or about 4 tablespoons Italian Dressing Mix. ITALIAN SALAD DRESSING: In a small bowl or salad dressing cruet, combine Italian Salad Dressing Mix, venegar and oil. Stir or shake until blended. Cover and refrigerate 30 minutes before serving. YIELD: About 1 cup. 0.25ts 6219 Oil for deep frying (the rea 0.00 6220 Chicken breasts 2.00lb 6220 Cloves garlic, crushed *do not use self-rising flour in This recipe. Mix 1 cup of the flour, the sugar, salt and yeast in large bowl. Add 1/4 cup oil and the warm water. Beat on medium speed 3 minutes, scraping bowl occasionally. Stir in enough remaining flour until dough is soft and leaves side of bowl. Turn onto lightly floured surface. Knead 5 to 10 minutes or until dough is smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 1 to 1-1/2 hours or until double. Heat oven to 425 degrees. Grease 2 cookie sheets. Punch down dough and divide in half. Shape each half into flattened 12-inch round on cookie sheet. Cover and let rise in warm place 20 minutes. Prick centers and 1 inch in from edge thoroughly with fork. Brush with oil. Sprinkle each with 1 tablespoon cheese. Bake 12 to 15 minutes or until golden brown. 2 FLATBREADS (12 PIECES EACH); 75 CALORIES PER PIECE. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 NOTE: I use a high powered blender called a VITA MIX to make this recipe. Take your chances if you use a regular blender, as chopping the ice may be too much for it to handle. If you do use a regular blender be sure to add the ice cubes one at a time. Put your lemon juice and sugar in the blender container. Blend until sugar is dissolved. Do not wait until after the ice is put in to dissolve the sugar as it will not dissolve completely. While blender is running add ice cubes until the mixture turns to a slush and it cannot be blended anymore. It may take several times of stopping and allowing the mixture to settle or stirring it and then blending again. Just be sure the mixture is thick and slushy. You may want to adjust the taste with more sugar or lemon to your liking, but I found this to be just right for our family. Put mixture into individual freezer containers and place in the freezer for at least four hours. Voila! Authentic Italian Ice! Do not substitute lemon concentrate as it does not give the same taste result. Hope you like it. This is one of my originals. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream. Notes ********** RECIPE ENDS ******** Pour dressing over lamb shanks in shallow glass dish. Cover and refrigerate at least 5 hours, turning lamb occasionally. Remove lamb from m reserve marinade. Mix 1/2 cup cheese, the flour, parsley, salt and onion salt. Coat lamb with cheese mixture, reserving remaining cheese mixture. Heat shortening in 12-inch skillet or Dutch oven until melted. Cook lamb in hot shortening, turning occasionally, until brown; reduce heat. Sprinkle remaining cheese mixture over lamb. Stir in reserved marinade. Cover and simmer about 2-1/2 hours, turning lamb occasionally, until tender. Serve with grated Parmesan cheese. 4 SERVINGS; 785 CALORIES PER SERVING. a 12314 Cinnamon 1.00ts b 12314 Sugar 0.50c c 12314 Bananas halved cross and len Soak lentils overnight in 6 c water; drain, discard water. Combine lentils with remaining 6 c water. Heat to boiling. Stir in remaining ingredients, except cheese. Cover and simmer for 45 minutes. Serve sprinkled with parmesan cheese. 1.00c f 12314 Vanilla 1.00ts g 12315 Milk Cook the macaroni in water according to directions; drain. Crumble sausage into a 10 in pan; cook over med high heat until well browned. Lift out sausage from the frying pan with a slotted spoon and set aside. Discard all but 2 tbsp drippikngs. Into the drippings, add the butter and onion and cook, stirring until onion is limp. Adds the garlic, pepper and mushrooms and cook until mushrooms are soft and all liquid evaporates. Stir in the flour and cook until bubbly. Gradually stir in the milk to make a smooth sauce. Continuecooking and sditrring until sauce thickens, about 3 minutes. Add oregano, basil, salt, Parmesan cheese and drained macaroni; stir to coat. Place half of the macaroni mixture in a buttered 2-1/2 quart baking dish. Sprinkle the sausage on top. Then layer the remaining macaroni, the Jack cheese. Bake uncovered in a 400 oven for 20 min or until the cheese is bubbly and center is hot. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In propitiation, may I offer Italian Marinated Mushrooms (not too original, I'm still fighting off the cobbies to locate Grandma's secret kitchen diary): Paprika Parsley sprigs Bread sticks (optional) Cut mushrooms into 1/8-inch slices. Mix mushroom slices and lemon juice in large bowl (glass or plastic). Stir in oil, onions, 1/4 cup parsley, the garlic, slat, and pepper. Toss; cover and refrigerate at least 3 hours, stirring occasionally. Just before serving, remove from mixing bowl to serving bowl, using slotted spoon. Sprinkle with paprika. Garnish with parsley sprigs. Serve with long, thin bread sticks if desired. s; sprinkle with salt and pepper. 2. Saute squash in butter in a skillet over medium heat; drain and set aside. 3. In a large pan, place the meat, water, salt, small onion, celery leaves, and bay leaf. Cover and simmer about 2-1/2 hours until the meat is tender. Remove the meat. Strain the broth (should measure 2 quarts). Add ice cubes to the broth to harden the fat and remove the fat. Discard the fat. Finely dice the meat, discarding any fat and bones (should be about 2 cups). In a 5 to 6 quart kettle or Dutch oven, combine the beef broth and the meat. Place over low heat while preparing the rest of the ingredients. Pan-fry the bacon until crisp. Add the bacon and the drippings and all the remaining ingredients, except Parmesan cheese, to the broth. Cover and simmer about 30 minutes, until the vegetables and macaroni are tender. Serve sprinkled with Parmesan cheese, if desired. Makes about 3 quarts. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 Notes ********** RECIPE ENDS ******** 1.00 -1 -1.00 -1.00 In a small bowl, combine all ingredients. Cover and refrigerate until serving time, about 2 hours. Serve with cold shrimp, crackers or fresh vegetables for dipping. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sal 8978FHearty Potato Soup Soups/stews 7414 Alternate vegetables as you wish. Saute rice in oil in heavy skillet until rice is opaque. Add water (and salt if desired). Cover and cook over low heat until done (20-25 minutes). Cool. Toss with a third of dressing. Add vegetables, pine nuts, and olives. Include other items if you wish. (Thin sliced hard Italian sausage, for example). Toss with remaining dressing. To make dressing, blend garlic, anchovies, herbs, lemon juice, vinegar, and oil. Add salt and pepper to taste. pper Add 2 tsp crushed red peppers for HOT sausage. Combine all ingredients, mix well and stuff into hog casing or make patties. .00 -1.00 -1 -1.00 -1.00 -1.00 0sou 7019FHearty Tomato Soup American Microwave /vegetarian 7420 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 8981FHearty Vege Saute Italian sausage for a few minutes in olive oil - just long enough to seal it or firm it up. Remove sausage and let cool. Cut into bite-size pieces. Mix the rest of the ingredients in the skillet. Bring to a boil. Add sausage and cook for 1 hour on low heat. Serve as a hot appetizer. You may wish to be cautious with the wine at first. Some may find 1 cup too much. From Justin Wilson's Outdoor Cooking With Inside Help. at :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Our staff members--and families--love this lasagne!. Cook sausage, onion and garlic in 10-inch skillet, stirring occasionally, until sausage is brown; drain. Stir in 2 tablespoons parsley, the sugar, basil, tomatoes, and tomato sauce; break up tomatoes. Heat to boiling, stirring occasionally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350 degrees. Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley and the oregano. Spread 1 cup of the sauce mixture in ungreased rectangular baking dish, 13 X 9 X 2 inches. Top with 4 noodles. Spread 1 cup of the cheese mixture over noodles; spread with 1 cup of the sauce mixture. Sprinkle with 2/3 cup of the mozzarella cheese. Repeat with 4 noodles, the remaining cheese mixture, 1 cup of the sauce mixture and 2/3 cup of the mozzarella cheese. Top with remaining noodles and sauce mixture. Sprinkle with remaining mozzarella and 1/4 cup Parmesan cheese. Cover and bake 30 minutes. Uncover and bake 15 minutes longer until hot and bubbly. Let stand 15 minutes before cutting. 8 SERVINGS; 510 CALORIES PER SERVING. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings Notes ********** RECIPE ENDS Combine all ingredients, mix well and stuff into hog casing or make patties. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and groun Combine all ingredients, mix well and stuff into hog casing. To cook, fry or bake. fold egg whites into chocolate. Pour into prepared pan and bake at 250 F. for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon Preparation time: 30 minutes Cut steak into 1/4" thick strips; cut each strip into 1" pieces. Combine garlic with 1 tb. oil; sdtir into beef and reserve. Saute onion in remaining oil in a large saucepan for 3 minutes. Sprinkle with basil and pepper; cook and stir 1 minute. Add tomatoes, beef broth and zucchini. Bring to a boil; cover reduce heat and simmer 15 minutes. Meanwhile heat large nonstick skillet over medium high heat. Cook and stir the beef 1 to 2 minutes; add to sauce. Stir 2 ts. cornstarch dissolved in 2 tb. water into stew and cook until slightly thickened, about 2 minutes. Sprinkle with grated cheese, if desired. Serving suggestion: Toasted garlic bread r. Let cool until hardened; break into pces. Process in food processor until finely ground or place in heavy plastic bag and crush with rolling pin. Take note here I even put a capital on the T in Tbsp didn't know the correct procedure before it was mentioned. Hey,hey for me!!!!! 3490 Warm a Preheat oven to 400F. Place whole eggplant, unpeeled, on a rack in oven. Wrap the two peppers & celery stalks individually in aluminum foil & place them on rack as well. Bake for 30 minutes. Remove peppers & celery & let cool. Bake eggplant for another 15 minutes. It should be very tender & have collapsed. When vegetables are cool enough to handle, peel eggplant, cut into several pieces & drain in a colnder for 20 minutes. Squeeze out some of the excess moisture. Chop peppers, removing stems & seeds. Leave in large pieces. Chop celery into 1/2" pieces. Dice eggplant & combnie with peppers & celery in a large bowl. Heat a few drops of olive oil in a skillet & saute the garlic till golden. Add to hte bowl. Add remaining ingredients & mix thoroughly. Cover & let stand for 1 hour at room temperature before serving. Nava Atlas, "Vegetariana" ------- Instructions: SPINACH: Cook spinach briefly by either boiling or steaming. Drain and squeeze out excess moisture. In a large skillet over medium heat, heat the oil. Add the onion. Add mushrooms, basil and fennel. Saute for 4 minutes or until onion is tender. Stir in frozen vegetables. Place fish fillets over vegetables, sprinkle with salt and pepper. Arrange tomato slices over fish. Reduce heat to low, cover and cook 12-16 minutes or until fish flakes with a fork. Remove from heat, sprinkle with parmesan cheese, cover and let stand until cheese melts (about 3 min). Wash zucchini but do not peel. Cut zucchini into 1/4-inch slices. Place zucchini and water in a deep, 1 1/2-quart, heat- resistant, non-metallic casserole. Heat, covered, in Microwave Oven 7 minutes or until zucchini is crisp-tender. Drain water. Add butter or margarine and olive oil to zucchini, Heat, uncovered, in Microwave Oven 1 minute. Add remaining ingredients and toss gently to combine. Heat, uncovered, 2 to 3 minutes in Microwave Oven until zucchini has reached desired degree of doneness. From _The New Deluxe Sharp Microwave Oven Cookbook_ 21158 To 2 water, if and as 1.00ts 000016 21158 Needed 0.00 000017 21159 Cauliflower; 1.00sm a 21159 Virgin olive oil; Heat oil in 3-quart saucepan over medium heat. Cook onion, bell pepper and garlic in oil about 2 minutes. Stir in remaining ingredients. Break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 45 minutes. 2 CUPS SAUCE; 15 CALORIES PER TABLESPOON. 0tb d 21159 Dash paprika; 0.00 e 21159 Pepper to taste; THIS IS BASICLY AN ANTIPASTO SALAD, MORE OR LESS Get out a beautiful glass serving tray or any other large serving tray and arrang carefully the following: Make carrot curls. Use a potato peeler to give you long, thin stirps. Roll up strips and crowd, side by side, in a deep bowl. Cover with water and chill. For celery branches, cut vcelery stalk in 3-inch lengths and make small slices on each end--not quite trhough to the middle. Place in bowl, cover with water and chill. For radishes, make many "almost through" slices on the tip. They will open after they've been placed in a bowl, covered with water and chilled. (Carrots will curl, radishes will open, and celery will turn into miniature branches if, after they are cut, they are submerged into a bowl of cold water and refrigerated a few hours or overnight. ) (CONTINUED IN PART 2) 21160 Tabasco sauce 0.00 g 21161 (CONTINUED FROM PART ONE) Salami, Polish ham, or other cold cuts can be cut into halves or triangles. If you want to go fancy, soften cream cheese, fill and roll up a slice of meat. Secure with a toothpick and green olive. Cherry tomatoes can be left whole and beautiful or you can cut off the very top of them and scoop out the insides. Then fill with tuna or deviled ham salad mix. For the added zing, use a little bit of horseradish in the tuna or ham. Dust the tops with parsley. Olives, black and green, and green onions complete the tray. (You might want to top the whole tray off with little pieces of ice here and there to keep it all fresh and delicious. ) YIELD: Depends on cold cuts and vegetables in the Italian Tray. 0 ts Parsley; chopped 6.00 oz Feta cheese; crumbled Instructions: Prepare the burgers according to their recipe, substituting the spinach mixed with the garlic, yogurt, parsley and feta for the water or steak sauce. In a shallow bowl, combine flour, spices, and cheese. Dredge fillets in seasoned flour. Saute fillets in a nonstick skillet over medium heat for 8 minutes,turning once to brown both sides. Transfer fish to a warm platter. Microwave spinach while heating spaghetti sauce on the stove. Spoon equal amounts of sauce on 4 plates, top with spinach and lay fish on bed of spinach. 8968 Sweet basil 0.50tb Mix together sour cream, salad dressing and italian salad dressing. Mix until smooth. Stir in peppers. Chill. 8968 Macaroni 0.50c 8968 Pot barley 0.50c 8968 Coarsley chopped cabbage 2.00c Simmer rice, covered, in salted water until rice is done. Drain. Combine oil, vinegar, soy, pepper, turmeric. Stir into the still warm rice. TEAR the spinach into small pieces. Toss spinach, onion and bacon into the rice. Eat it as a cold salad, or warm as a side dish. 8969 Chick peas 0.50c 8969 Lean lamb or beef diced 0.50lb Combine the ground meat, bread crumbs, egg, parsley, salt and pepper in a bowl. Mix well and form into tiny meat balls. Bake on a cookie sheet for 30 minutes at 350F. Meanwhile, bring broth to a boil and add spinach. Cover and boil for 5 minutes. Add the meatballs to the hot broth, bring to a simmer. Stir in the cheese and serve immediately. Rita in Scottsdale 01/02/92 01:41 am 8969 Soup bones 1.00 *substitute: 2 can (15 ounces each) great Northern beans, rinsed and drained Heat water and beans to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 45 minutes, stirring occasionally, until beans are tender (do not boil or beans will burst); drain. Stir in remaining ingredients. Cook and stir until mixture is hot. 6 SERVINGS (1/2 CUP EACH); 160 CALORIES PER SERVING. 8969 Dried broad beans 0.50c "This is an adaptation of Italian focaccia. It is one of the most crispy and crunchy crackers, as well as one of the most substantial. Try serving Focaccia Crackers with soft cheese or garlic-flavored cream cheese. It is somewhat more difficult to make than most other crackers, but worth twice the trouble. 375~F. 20 to 30 minutes In a small bowl, combine the yeast with the sugar and 1/4 cup of the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes. Combine the flours and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Stir in the yeast mixture and the remaining 1/2 cup warm water. Blend to form a dough that will hold together in a cohesive ball. Knead well by hand for about 10 minutes on a lightly floured surface or by pulsing about 25 seconds in the food processor. Knead until the dough is smooth and springy to the touch. Place the dough in a lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Roll it into a rectangular shape approximately 1/4 inch thick. Place the dough on a lightly greased or parchment-lined baking sheet, cover with a damp towel, and let it rise for another 35 to 45 minutes. Using both hands, gently push your fingertips all over the top of the risen dough, leaving indentations throughout. Cover it with a damp towel again and put in a warm place until doubled in bulk, about 1-1/2 to 2 hours. Preheat the oven to 375~F. With your fingers or a soft pastry brush, lightly brush the top with olive oil. Bake for 20 to 30 minutes, until very crisp. Cool on a rack. When cooled, break into small, irregularly shaped pieces, or into 2 large crackers that can be broken off as they are nibbled. VARIATIONS: Sprinkle the top of the dough with rosemary, basil, or your favorite herb after brushing with the olive oil. Using hands or wooden spoon,blend well. Shape mixture into 1" balls. In 12" skillet over medium-high heat, heat 2 tbsp. oil;add meatballs. Cook about 12 minutes,turning frequently until well browned on all sides. Add 1 c Servings: 20 Mix flour, butter and pecans together until finely crumbled. Press into 9-by-13-inch cake pan. Bake at 350 degrees for 15 to 20 minutes. Let cool. Beat cream cheese and sugar until smooth. Fold in half of the Cool Whip. Spread on top of the crust. Mix 7 ounces (two packages) of instant chocolate pudding mix with 1 1/2 cups milk. Spread on top of cream cheese mixture. Mix 7 ounces (two packages) of instant vanilla pudding mix with 1 1/2 cups milk. Fold 3/4 basket of sliced fresh strawberries into vanilla pudding. Spread on top of chocolate mixture. Cover the top with the remaining Cool Whip. Shave a chocolate candy bar with a potato peeler and add shavings to the top of the finished cake. Refrigerate for two hours before serving. The dessert is outrageously rich, so plan to serve small portions. Do not use frozen strawberries or sugar-free pudding mixes. Sliced bananas may be substituted for the berries. From J. 's California Cafe, San Diego, CA te:Cellophane noodles "Monterey Jack cheese and dill go surprisingly well together. These are unusual crackers with a smooth texture. They are tasty hors d'oeurves all by themselves. 325~F. 15 to 20 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, combine the flour, dill, salt, and pepper. Add the oil and mix until the mixture resembles coarse meal. Add the cheese and mix thoroughly so the cheese is coated evenly. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each out to 1/8-inch. With a sharp knife, cut the rolled dough into 2-inch squares. Place them on an ungreased baking sheet, making sure their edges do not touch. Bake for 15 minutes. Turn them over and continue baking another 5 to 10 minutes, or until they are medium brown. Cool on a rack. Yield: 50-60. VARIATIONS: Experiment with different kinds of cheeses, seeds, and herbs. Cheddar and thyme are a good combination. S ******** Title :Spicy Sesame Beef Stir-Fry Serves :2 KeyWords :Entree Beef Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine egg yolks and sugar in small bowl until smooth and lemon colored. Place cream, milk and vanilla bean in small saucepan over medium heat and bring to boil. Immediately remove from heat and cool slightly. Remove vanilla bean and add a small amount of cream to the yolks, stirring briskly. Slowly add yolks to remianing cream, stirring constantly. Strain through cheesecloth or a fine sieve. Melt chocolate over hot water in the top half of a double boiler or in the microwave. Stir into cream mixture and strain once more. Stir in whiskey and chill. When well chilled, pour into an ice cream maker. Makes about 1 1/2 quarts. Typed for you by: Joan Mershon ll. Cut florets off broccoli stalk. Peel stalk and thinly slice crosswise. Combine broccoli florets and stalk with yellow pepper in medium bowl. Stir broth, soy sauce, ginger, garlic, cornstarch, and crushed red (For all the birds at Pocomoonshine Lake, Maine) Melt the suet in a canning kettle or other large container, pouring the melted fat into another kettle as it cooks down. While the fat is still hot, add the peanut butter, corn syrup, and oats, stirring constantly until mixture is well blended. Put the pudding into old soup cans to cool and harden, and store in a cool place. To use, warm the can until the pudding is soft enough to handle. Drill a number of 1 to 1-1/2 inch holes in a 4 inch diameter birch log (leave the bark intact to provide toeholds for the birds) Spread the pudding into the holes, and hang the log outdoors where it is accessible to the birds. r. Sprinkle with toasted sesame seeds if desired and serve. Notes ********** RECIPE ENDS ******** r 1.00x d 15390 Med Potato 5.00ea Combine seeds and milk and set aside in saucepan; heat to boiling, remove from heat and let stand 20 mins. Combine dry ingredients, make a well in center. Combine milk mixture, egg and oil. Add all at once to well in dry ingredients. Mix only until dry ingredients are moistened. Fill greased or paper-lined muffin tins 2/3 full. Bake in preheated 450' oven 20-25 mins. Makes 1 dozen. For mini- muffins tins, fill 3/4 full and bake 12-15 mins. Makes 2-3 dozen "mini-muffins. " 0.50c Place all ingredients except food coloring, into top of double boiler. Beat over simmering water with electric mixer 5-7 minutes or until mixture stands in peaks. Tint frosting orange by using several drops of yellow and red food coloring. (Variation of 7 minutes frosting) f 15392 Sliced ham 1.00lb a 15392 Pineapple juice Mix flour, 1/2 cup sugar and salt in top of double boiler; slowly stir hot milk and cook until mixture thickens, stirring constantly. Stir a little bit of hot mixture into beaten egg yolks, pour back into double boiler, cook about 2 minutes. Remove from heat, add vanilla and cool until just warm. Alternate layers of vanilla wafers, sliced bananas an pudding in a baking dish. Beat 2 egg whites until stiff. Pile lightl pudding. Bake in hot (400F) oven about 8 minutes or until golden brow weet (c Cut the chicken into 1-inch pieces. Cut the broccoli flowerets into bite-size pieces and the peeled stalks into thin slices. Heat the oil in a hot wok or large skillet over high heat. Add the chicken and stir-fry for 1 minute. Add the broccoli and onion; stir-fry for 1 minute. Add the water, cover, and cook for 5 minutes, stirring once. Add the bell peppers and mushrooms; stir-fry for 3 minutes. Add the stir-fry sauce and crushed red pepper. Cook, stirring, until the chicken and vegetables are coated with the sauce. Kikkoman advertisement. eces 1.00 lb Kielbasa,2" pieces 1.00 ts Instant beef bouillon 1.00 c Dry white wine 1.00 tb Prepared mustard 0.25 ts Ground ginger 1.00 c Golden raisins Instructions: Heat oven to 400'. Place sausage in ungreased baking dish, 10x6x2 inches. Dissolve bouillon in boiling water. Meat from buffalo and beefalo, an animal that is a hybrid of beef and. Mix all ingredients. Shape into 6 patties, each about 1/2-inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops about 3 inches from heat 4 to 6 minutes on each side for medium, turning once. Serve with Fresh Tomato Salsa, taco sauce or chili sauce if desired. 6 SERVINGS; 305 CALORIES PER SERVING. To Grill: Brush grill with vegetable oil. Grill patties about 4 inches from medium coals 4 to 6 minutes on each side for medium, turning once. il well blended. Pour into pan. Sprinkle with ham. Bake 15 to 18 minutes or until eggs are set. Meanwhi cook asparagus as directed on package; drain and keep warm. After removing eggs from oven, immediately sprinkle with cheese and asparagus. Marinate chicken breasts in lime juice, water and garlic. Broil or grill chicken; slice thinly and serve in flour tortillas with other ingredients. Makes 8 fajitas. Notes ********** RECIPE ENDS ******** s. Notes ********** RECIPE ENDS ******** Cube cheese. Cook potatoes in boiling water to cover for 30 minutes or until tender. Drain and let cool. Peel potatoes; cut into 1/4 inch slices. Layer potatoes and next 4 ingredients in a well greased 12 x 8 x 2 inch baking dish; set aside. Melt butter in a saucepan; add flour and cook 1 minute, stirring constantly, until thickened and bubbly. Add cheese; stir until melted and pour over potatoes. Cover with aluminum foil. Bake at 350 for 30 minutes; uncover and bake 15 minutes. Remove from oven; let stand 5 minutes. From "Progressive Farmer", January 1992; Mrs. Bert C. Jones, McCall Creek Mississippi. Heat oil in a skillet and saute onion and garlic over medium heat 2-3 minutes, until transparent. Add chorizo and cook 5 minutes, breaking up meat with a fork as it cooks. When fully cooked, remove skillet from heat and cool slightly, then stir in cheese and spor cream, season with salt and spoon intp jalapenos; serve. Preheat oven to 400F. Process cheese and jalapeno in food processor till chopped in 1/4" pieces. Add butter, pulse on and off till size of small peas. Stir flour with cornmeal, salt, chili powder and mustard in small bowl till blended. Add to mixture in processor, pulse on and off just till blended. Sprinkle water evenly over mixture in processor. Pulse on and off just till dough begins to form into a ball. Shape dough into 8" disk. Wrap in plastic wrap; refrigerate till firm enough to roll, about 30 minutes. On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers. Coriander, chop 1.00 x Black Pepper, freshly ground 2.00 tb Olive Oil 2.00 ea Onions, large, chopped 4.00 t Chil For variety, pickled carrots can be substituted for Jalapenos. For different effects, aditional carrots and/or jalapenos can be finely diced and added to the dip. Dip increases in jalapeno strength with age. --------------------------------------------------------------------------- Use blender to liquify jalapenos, then onion and cheese, cut in 1-inch cubes. When well blended, mix in bowl with mayonnaise. Dip will stay for 2 weeks in refrigerator. Melt butter. Blend in cream cheese, maple syrup and lemon juice. Add flour and combine until dough is smooth. Chill overnight. Roll dough to 1/4-inch thickness. Cut into 3-inch rounds. Make an indentation in the center of each. Spoon jam into each indentation. Bake on oiled cookie sheets at 450 degrees for 15 minutes. Crust should be golden brown and possibly flaking. If not, return for additional few minutes. Remove from pan and set aside. Servings: 24 patties Pastry: Preheat the oven to 400 deg F. To make the dough: place the flour and salt in a large bowl; mix well. Cut the shortening into small pieces about the size of walnuts. Add to the flour and, using your fingers, rub the flour and shortening together, making a coarse, mealy dough. Add the ice water and gather the dough into a ball. The dough should be firm and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to make it form a ball. Divide the dough into 2 equal balls and cover with plastic wrap. Refrigerate for at least 2 hours or up to 2 days. To make the filling: in a large skillet, cook the onion, garlic, and chilies in the oil over moderate heat for about 10 minutes, stirring from time to time. Add the beef, herbs, spices, bell pepper, and tomatoes, and cook over high heat for 5 minutes, stirring constantly until the mixture is thick and saucy. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. Roll each ball into a 3 1/2 inch diameter circle. Brush the edges with beaten egg. Place about 1 tablespoon of filling on one side of each circle, leaving a 1/4 inch border. Fold the dough over, making a half-moon shape. Seal the edges with the tines of a fork, and brush with the remaining egg. Bake on a lightly greased baking sheet for 25 to 30 minutes, or until the patties are golden brown. Remove from the oven and serve immediately. "JERK: This method of cooking pork and chicken dates back to the Carib-Arawak Indians who inhabited Jamaica. After capturing an animal and thoroughly cleaning and gutting it, the Indians placed it in a deep pit lined with stones and covered with green wood, which, when burned, would smoke heavily and add to the flavor. But first, the carcass was "jerked" with a sharp object to make holes, which were stuffed with a variety of spices. The holes also allowed heat to escape without loss of moisture. The results were superb. The meat was not oly wonderfully spiced, but moist and tender. " (Note: Sugar Reef is a restaurant in Manhattan) Seed and finely chop Scotch Bonnet pepper. Trin chicken of fat. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic poweder and suger. With a wire whick, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. Add the Scotch Bonnet pepper, onion, and mix well. Add the chicken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marinade. Heat the leftover marinade and serve on the side for dipping. Note: Scotch Bonnet peppers, also known as "Habaneros" are the hottest of the capsicum peppers, they're truly incendiary. Substitute Serranos of Thai Bird Chiles if you can't find them. rtilla;sprinkle with almonds. Sift together flour, baking powder and salt; set aside. Melt butter. Add sugar and beat until well mixed. Let cool slightly. Add eggs one at a time, beating well after each addition. Stir in dry ingredients, followed by vanilla. STir in nuts and carob chips. Turn into lightly oiled 9 x 13-inch pan. Bake at 350 degrees for 25 minutes. Let cool. Cut into bars. 2 roll-ups on each plate;garnish with green onion brush. pass r Combine seasoning mix ingredients and set aside. In large heavy skillet melt butter, add sausage and ham, cook 5 minutes. Add onions, celery, seasoning mix and garlic. Stir well, cooking until brown 10-12 min. Stir in rice and cook 5 min. Add stock, stir well. Bring mix to a boil, reduce heat and simmer 20 minutes. Remove bay leaves. 7436 Green pepper is optional 0.00 7436 Bread Heat butter in tight, fully covered saucepan. Add onion and garlic, cook over low heat for 5 minutes. Add tomatoes and juice and bring to a boil. Sprinkle rice on top of tomatoes. Add salt, pepper cayenne and soup mix. Cook for 15 minutes. Then add green pepper, celery, parsley and basil. If necessary, add a little water or tomatoe juice and cook for another 5 minutes. Transfer to a casserole dish and add shrimp, chicken and juices, sliced mushrooms. Cover tightly. Bake in preheated oven for 15 minutes 350 degrees F till shrimp are cooked, but not overdone. 7437 Salt 0.25ts 7437 Pepper 0.12ts 7437 Worcestershire sauce 0.25ts Pinto beans, Great Northerns, or pea beans can be used. Pick over the beans, and soak them in water to cover by 2 inches overnight, changing water at least one time. Drain. In a kettle, combine the beans with water to cover by 1-inch and add one of the onions, stuck with the cloves, the bay leaf, 8 garlic cloves, and salt. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. Add the rosemary, broth, wine, and bring liquid to a boil. Simmer the shanks, covered, for 60 minutes. In another skillet, cook the remaining 2 onions, sliced thin, in the remaining 3 Tbsp oil, until they are lightly browned. Cook them, covered, until they are softened and season them with salt and pepper. Drain the beans, reserving the cooking liquid. Put half the beans in an 8-qt. casserole, top them with the onions and the remaining 3 cloves of garlic, chopped fine. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover. Top the casserole with the bacon strips. Cook it, uncovered, in the middle of a preheated 350f oven for 60 minutes. Sprinkle the top of the mixture with bread crumbs. Dot with the remaining butter, cut into bits. Bake the mixture, uncovered, for 20-25 minutes or until the bread crumbs are golden. a 1970 Gourmet Mag. favorite. rockery cooker and stir gently to coat meat evenly. Cover and cook at low setting according to manufacturer's directions, until meat is very tender--about 12 to 18 hours. Serve with brown rice and steamed vegetables if desired. Makes 4 servings, 175 calories each. Mix milk, rice, and peels in large saucepan. Bring to a boil. Reduce heat and simmer 25 minutes, stirring often, until mixture starts to thicken and starts to stick to bottom of pan. Reduce heat to very low and cook 5 to 10 minutes more. Add the sugar and stir 2 to 3 minutes until dissolved. Cool slightly before stirring in vanilla. Cover and refrigerate 2 hours. Stir in heavy cream. Top with cinnamon. d 15365 Dried bread crumbs 1.00c Using a sharp knife,held almost parallel to cutting surface,cut partially frozen flank steak into very thin slices. In 12" skillet over medium high heat,heat oil;add beef;cook 2 to 3 minutes,stirring frequently until browned. Using slotted spoon,remove meat to plate; keep warm. To drippings in skillet,add red bell pepper,onion,ginger, garlic and crushed red pepper. Cook about 4 minutes,stirring constantly until vegetables are crisp-tender. add pea pods,escarole,soy sauce and brown sugar. Cook about 1 minute,stirring constantly until pea pods are heated through and escarole is wilted. Stir beef into vegetables. Makes 4 servings. j 15365 Cheddar cheese, grated 1.00c k 15366 Flour 1.75c a 15366 Rye Flour Cut wings into pieces. Dip in slightly beaten egg, then in flour. Fry in oil until brown and crisp. Put in shallow roasting pan (I use a cookie sheet). Heat sauce until boiling. Pour ovet wings. Bake at 275 F for approximately 1 hour. Sauce thickens and coats wings. d 15366 Light Brown Sugar 1.00tb e 15366 Cooked Ham; finel Chop cabbage fine, place in colander and pour boiling water over the cabbage. Cool to touch, then squeeze cabbage well to get the water out. In a bowl mix cabbage, chopped green onions, chopped mushrooms and grated ginger. Mix ground beef, wine, soy sauce, sesame oil and black pepper together with vegetables; mix well. Place a small amount of filling (about 1 ts) in center of gyoza wrapping and fold in half. Pleat edge to seal. If edges won't stick together, dampen the inside edge with a little water, then pleat. Put 2 tb salad oil in heated skillet (on medium heat). Place gyozas in skillet, close together and fry until golden brown. Then, at edge of pan, pour in a little water, up to 1/4 of the depth of the pot-stickers. Cover, turn heat to low and simmer until water is gone. Serve with dipping sauce as appetizer, or with hot rice as entree. SAUCE: Mix soy sauce with chili sesame oil. Use a proportion of 10parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion. To 1 lb pork back fat 4.00 ts Kosher salt (or use 0.00 -canning salt) 2.00 ts Coarsely ground black 0.00 -pepper 2.00 ts Dried sage (ugh, you 0.00 -don't have to use this!) 1.00 ts Dried thyme 2.00 ts Sugar 1.00 tb Red pepper flakes 1.00 ts Cayenne 0.50 c Wate For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature). For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately. ) Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center. ed. You can mix in one or more herbs like marjoram, summer savory, or dried rosemary along with a spice like nutmeg, cloves, allspice, or ginger. Boil the above for 45 minutes. Strain through cheesecloth or a soft napkin and use only the broth. A beef soup base can be used for added flavor. Add salt to taste. of minced garlic can also be added. Fry up a small patty to test and taste, and mix in more flavor as you go. Souther farm wives used to stuff bulk sausage into small muslin bags In a large bowl, combine the cauliflower flowerets and bell pepper strips. Cover with boiling water. Let stand for 2 minutes; drain thoroughly. Add the celery. In a small pan, heat the Coca-Cola, wine/white vinegar, sugar, and salt. Pour over vegetables. Toss lightly with a fork, and pack into 1-quart glass jars. Push down lightly so the liquid covers the vegetables. Cover and chill overnight. This keeps in the refrigerator for several days. Makes about 1 quart. Recipe: "International Cooking with Coca-Cola", a give-away pamphlet from The Coca-Cola Company, 1981 Cover with grease proof paper and a cloth and boil or steam for three hours. The traditional way to serve haggis is with mashed potatoes and turnips - "tatties and neeps", as they are called in Scotland - and to give the meal a truly Scottish flavour you should serve a glass of whiskey along with it. Toast sesame seeds on cookie sheet in oven; set aside. In boiling water, cook noodles until tender, about 10 minutes; drain, rinse, and let dry. Transfer to large bowl. Add shrimp and green onions; mix well. Mix oils together; heat about 2 T of oil and saute mushrooms, 5 minutes. Add to shrimp. Blend in soy sauce, sake, sesame seed, ginger, garlic, and rest of oil. Cover and refrigerate 2 hours. In separate bowl, beat eggs and stir in seaweed. Oil skillet and add 1/4 of egg mixture. Cook until it loosens from pan; turn over and place on work surface. Make 3 more thin egg/seaweed pancakes. Slice pancakes into thin strips. Toss with chilled noodles. Spoon and serve. rbecue Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Before cooking: Cut the lamb into strips that are 1/8 inch thick, 1/2 inch wide and 3 inches long across the grain. Combine the remaining ingredients (crushing the garlic with a garlic press), and pour the mixture over the meat. Turn the meat to coat it well and let it stand uncovered for 1 hour at room temperature - or covered overnight in the refrigerator. Turn the meat occasionally so it gets seasoned evenly. Weave the meat onto skewers. Broil them about 4 inches from the heat source for about 2 minutes on each side. Makes 8 servings. Calories per serving: 248 Pour sauce over beef. Cover and bake 2 hours. Turn beef over, cover and bake until tender, about 2 hours longer. Serve with warmed flour tortillas if desired. Notes ********** RECIPE ENDS ******** 1/2" cubes for the potatoes. This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup 0.00 159 Flour tortilla dough 0.67lb 000001 159 Flour 0.00 Empty frozen vegetables into a 1-quart casserole; reserve seasoning packet. Add pork and oil to vegetables. Cover with lid or vented plastic wrap and microwave on high three minutes. Empty contents of seasoning packet into a small bowl. Stir in cornstarch; blend in sherry and soy sauce. Stir mixture into vegetables; recover. Microwave on high three to four minutes; or until vegetables are crisp tender and pork is no longer pink. Stir and serve over rice. 0.50c Peel the ginger and grate it finely. Collect it all on your fingertips. Hold it over a bowl and squeeze out the juice. Discard the ginger pulp, keeping the juice. Break the egg into the same bowl and beat it lightly. Add the minced chicken and black pepper to taste. Fienely chop about 2 teaspoons of fresh chives or spring onion and add to the stuffing. Mix gently. Gently break of the mushroom stems. Wipe the mushroom caps with damp kitchen paper. Stuff each mushroom cavity with a heaped teaspoon of the chicken mixture, flattening out the top. Put the oil into a large non-stick frying pan and set it over a medium-high heat. When it is hot, put in the mushroom caps, stuffed side down. Cook for 4-5 minutes or until lightly browned. Turn the cups over and turn the heat down to medium. Cover the pan and cook for 3-4 minutes. Meanwhile mix the soy sauce and vinegar in a bowl. Put three caps on to each of six individual salad plates, stuffed side up. Spoon an equal amount of sauce over each plate of mushrooms. Serve hot with english mustard to dip in. 00003 160 Cayenne pepper 0.12ts 000004 160 Pimiento-stuffed olives (a 3 24.00 000005 160 Oz. jar) 0.00 000006 161 Fresh log chevre, 1/ Sift flour and salt together into a large bowl. Add the egg yolk and enough cold water to make a stiff dough. Knead thoroughly. Cover the dough with a damp cloth and let it stand for 30 minutes. Sprinkle a board and rolling pin with additional flour. Roll out the dough until it is paper-thin. Fold the dough into a long, loose roll and cut it crosswise into strips, 1/10 inch wide. When unrolled, the dough strips should be at least 12 inches long. Cook for three or four minutes in boiling salted water If you have a pasta rolling machine use it instead. Nonstick spray coating 6.00 Flour tortillas (7-inch) 1.00 c Salsa 1.00 ts Cornstarch 0.50 ts Instant beef bouillon 0.00 -granules 1.00 md Zucchini, cut into thin 0.00 -strips (2 cups) 4.00 Green onions, bias cut into 0.00 -1-inch lengths 1.00 tb Cooking oil Shell and de-vein prawns. Using a sharp knife, skin the fish fillets. Depending on the size of the fillets, they may be cut into two, three or four strips. Wrap each strip around a prawn and fasten with a wooden toothpick. Mix egg with ginger and salt. Dip fish rolls into plain flour, then into beaten egg and finally into breadcrumbs. Heat about half cup oil in wok. When it starts to form a haze add fish rolls, about 6 at a time. Fry until golden brown all over, approximately 3 minutes. Drain on absorbent paper. Fry remaining rolls. Serve hot with soy or chilli sauce for dipping. Note: Choose flat fillets of firm white fish. They should be thin, for they have to be rolled around the prawns. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or until the vegetables are crisp-tender. *if using self-rising flour omit Baking powder and salt. Prepare Parsley Crepes or any other favorite crepe recipe. Prepare Parsley Crepes. Heat oven to 350 degrees. Cut each crepe in half. Spread with margarine. Fold each crepe half, margarine side out, to form funnel. Fill each funnel with about 1 tablespoon cheese. Place seam side down on ungreased cookie sheet. Bake 10 to 12 minutes or until hot. 20 TO 24 APPETIZERS: 90 CALORIES PER APPETIZER. PARSLEY CREPES Mix all ingredients except margarine. Beat with hand beater until smooth. For each crepe, heat 1 to 2 teaspoons margarine in 7-inch crepe pan over medium-low heat until bubbly. Measure 2 tablespoons batter into small cup and pour into pan. Immediately rotate pan until thin film of batter covers bottom. Cook until light brown. Run narrow spatula around edge to loosen. Turn and cook other side until light brown. Stack crepes, placing waxed paper between each. Keep crepes covered to prevent them from drying out. 10 TO 12 CREPES. ium heat for 3 minutes. Now add the cornstarch mixture, stir gently to combine, and then add the sesame oil. Give the mixture a final turn and serve at once. Serves 4 as part of Chinese meal, or 2 as a single dish. Notes ********** RECIPE ENDS ******** Soy sauce 1.00tb Jasper's Bread and Butter Pudding with Cranberries Cut bread into three-inch sections. Square off sections by removing crust. Slice each section lengthwise into 2 rectangular pieces no more than 1/2 inch thick. Scatter 2/3 c cranberries over bottom of lightly greased 7x11 inch baking dish. Brush both sides of bread pieces with melted butter and place over cranberries in neat rows. Arrange pieces to overlap slightly, giving shingled effect. Whisk milk, eggs, sugar and vanilla vigorously until smooth. Gently pour mixture over bread and cranberries. Let stand 30 minutes, occasionally pushing down on bread to absorb as much liquid as possible. Sprinkle remaining cranberries over top and bake at 325 degrees 30 minutes or until edges are set and wood pick inserted in center comes out clean. If pudding top is not brown, remove pudding from oven and place nder broiler to brown slightly. Watch carefully to prevent scorching. Let stand 15 minutes. Cut into squares, using rows of bread as a guide. Serve with custard sauce or whipped cream. Makes 6 to 8 servings. Custard Sauce: 1/2 vanilla bean 2 c milk 4 egg yolks 3/4 c sugar Split vanilla bean lengthwise and scrape seeds into heavy saucepan. Add bean pod and milk. Heat to just below boiling, then remove from heat. Cover and let steep 20 minutes. Scrape bean again and add any scrapings to pot. Discard bean pod. Whisk together egg yolks and sugar and add warm milk gradually, stirring often, until all milk is added. Return to pot and cook over low heat until custard coats back of spoon, 3 to 5 minutes. Strain and chill. Makes 2 cups. tirring, about 4 minutes, or until onions soften. Add garlic, pepper, nutmeg and coriander and continue to cook another minute. Scrape the onion mixture into a mixing bowl, add the beef and mix well. Form 4 patties, place on a plate, cover and refrigerate f Pre-heat oven to 350 degrees. In large bowl combine all ingredients except coconut. Blend well with mixer. Stir in coconut; mix thoroughly. Drop by rounded teaspoon onto ungreased cookie sheets. Bake at 350 degrees for 10 to 12 minutes. Cool. Makes 36 to 42 cookies. *****PILLSBURY'S BAKE OFF COOKIE BOOK***** ok on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. Arrange burgers on hamburger buns and garnish each with a slice o Cook onion in 1/2 the butter until onions are soft. Add salt, pepper, soup, and sour cream. Stir till mixed. Pour mixture over the hash browns which have been placed in a greased 9x13 casserole dish. Melt the remaining butter and mix with the corn flake crumbs and top the casserole. Bake at 350 F for 35-40 minutes. Note: I use 1/2 of the butter listed and usually use margarine. Also it is better to take a kitchen form and stir the mixture into the hash browns to sort of coat all of them. ** %%%%% JEAN PARE'S JIFFY CINNAMON ROLLS %%%%% ** In large bowl, mix together flour, sugar, baking powder and salt. Using pastry blender of 2 knives, cut in butter until mixture resembles coarse crumbs. Pour in milk, stirring lightly with fork, and adding a little more milk if needed to make dough soft. Turn out onto light floured surface; knead gently 8-10 times. Roll into 12 x 8 inch rectangle. CINNAMON TOPPING: In bowl, cream together butter, brown sugar and cinnamon. Drop 1 tsp into each of 12 large greased muffin cups. Spread remaining mixture over dough rectangle. Sprinkle currants over top; roll up, jelly roll style, from long side. Cut into 12 equal slices. Place in muffin cups. Put baking sheet on oven rack below muffin cups to catch any drips. Bake in 400 oven until golden brown and cinnamon filling is bubbling, about 20 minutes. Turn out immediately onto heatproof tray and serve warm. Makes 12 rolls. Beat eggs on medium speed, gradually add sugar. Add bourbon and Eagle milk, mixing well. Add Half & Half. Pour into 1 gallon freezer, freeze according to manufacture's directions. Garnish each serving with mint sprigs. Completely dissolve jelly powder in boiling water or boiling juice. Pour into 9 x 13 pan. Chill for 3 hours or until firm. To unmold dip pan in warm water about 15 seconds. Cut into squares of use cookie cutters. Lift and store in fridge. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put the broccoli and water to a full boil. Remove from heat and add the jello and mix thoroughly. Let it cool a bit. (You could put the mixture in a bowl and then place the bowl over a larger one filled with ice. ) When cool enough add the sour cream, vinegar, mayonnaize. Chill until firm and unmold if desired. sco Sauce 0.67 c Fine bread crumbs 0.50 c Flour 0.25 c Brown sugar, firmly packed 1.00 tb Cornstarch 1.00 tb Combine JELL-O, salt and spices; dissolve in boiling water. Stir in raisins and currants. Chill until slightly thickened. Fold in remaing ingredients. Pour into a 5-cup mold and chill until firm. Unmold by briefly dipping mold or bowl in warm water just up to the rim. Invert onto serving plate. Take 4 spareribs (6-8") and cut each rib into 2 or 3 pieces. Place in a shallow baking pan and pour the Marinade Sauce over the ribs. Pour milk into lrg bowl, add jell-o pudding. Beat until well blended. Let sit 5 minutes. Stir in cool whip and 1/2 of the cookies. Place 1 tbsp. cookies(plan not mixed with cool whip) into cups. Fill cup 3/4 with pudding mix. Top with remaining cookins. Refrigerate 1 hour. Decorate with gummy worms or frogs For a different change get a holeless planting pot and fill it to decorate use fake flowers and nuts. Combine topping ingredients, sprinkle over ribs, return to Leave Root & 1 Inch Of Stem On Beets. Scrub With Vegetable Brush. Place Beets in A Saucepan; Cover With Water & Bring To A Boil. Cover, Reduce Heat & Simmer 35 To 40 Min. OR Until Tender. Drain, Reserving 2 C. Liquid. Rinse Beets Under Cold Water & Drain Again. Trim Off Beet Roots & Stems, & Rub Off Skins; Shred Beets & Set Aside. Combine Beef Granules & Water in A Medium Saucepan. Sprinkle Gelatin Over Bouillon; Let Stand 1 Min. Cook Over Lowheat, Stirrng Constantly Until Gelatin Dissolves. Stir in Reserved Liquid, Lemon Juice & Vinegar. Chill 1 1/2 Hours OR Until The Consistency Of Unbeaten Egg Whites. Combine Reserved Beets, Cabbage, Cucumber, Dill,Green Onions & Horseradish in Medium Bowl. Stir in Gelatin And Spooninto A 6 Cup Mold Coated With Cooking Spray. Chill Until Firm. ator without the green onions, one day with the green onions. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Put water in small pan, sprinkle gelatin over, let soak for 5-10 minutes. Place over moderately low heat, stir occasionally, until gelatin has melted. Do not let it boil or the gelatin willnot set. Turn the orange and lemon juices, sugar, and melted gelatin into a bowl and mix thoroughtly. Film the bottom of a 6 cup ring mold with the orange jelly and cover with about half the kiwi fruit, so that their edges just touch. Refrigerate for about 10-15 minutes, or until set. While the jelly is setting, peel the grapes, slice them in half lent=gthwise and remove seeds. Mix all the remaining fruits into liquid jelly. Pour or spoon into ring mold and refrigerate several hours or overnight, until set. Unmold onto serving dish. Garnish center if desired with additional fresh fruit. .25ts e 13300 Onion powder 0.25ts f 13300 Fre Cut veal in pieces, add the onion, celery, butter and seasoning to taste. Cover with water and let cook slowly until meat is tender and liquid is reduced to about 2 cups. Soak gelatin in the cold water for 5 minutes. Grind the veal. Strain the stock and dissolve the gelatin in the hot stock. Add ground veal and mix well. Pour into loaf pans to jell. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil the water, add the juice/ gelatin mixture and stir til gelatin dissolves. Remove from heat, pour into a lightly greased 9x13 pan and chill. Cut into squares when firm. Refrigerate in a covered container. This is good lunch box and traveling fare. It can go unrefrigerated up to 4 hours under normal (not desert!) conditions. Variation: substitute frozen cranberry juice cocktail concentrate for grape juice. Or a 12 oz can frozen apple, pear, apple, juice concentrate. SLIPPERY CIRCLES Let any of the recipes for finger jello stand and chill til thickened which doesn't take very long (15 to 25 minutes). Place a spoonful of the gelatin into each of 4 empty and clean 6 oz cans, such as usually used for frozen orange juice. Cut a peeled banana in half and center it in the can. Spoon in remaining gelatin. Chill till firm. To unmold, dip to rim in warm water and let it slide out. Or remove bottom of can if more appropriate. Cut into slices. SUNSHINE SQUARES (A Finger Jello that is good even for breakfast). 4 envelopes unflavored gelatin 3/4 cup pineapple juice 1 cup boiling water 1/4 cup sugar 1 cup orange juice Soften gelatin in pineapple juice. Add to boiling water and stir til dissolved. Add sweetener and orange juice. Chill in a 9x9 inch pan, then cut into squares. Refrigerate in a covered container. Variation: If you wish to use honey instead of sugar, decrease the orange juice by 1/8 of a cup. APPLE RING SNACKS Why pay for Weight Watchers Apple Snack when you can make your own? Peel an apple and remove the core. Slice in rings. Place on alightly greased cookie sheet, or on clear plastic wrap laid out on a cookie sheet. Dry in an electric oven at low or warm temperatures, In a gas oven the pilot light is sufficient. Drying takes 6-9 hours, making this a good overnight project. The size of the apple slices and your oven temperature are the variables you will have to experiment with. The apples need not be dried to a crisp. Store in an airtight container. These should last several weeks at room temperature. Good for traveling!73 fresh 0.00 6173 Carrot; peeled, and grated 1.00sm 6173 Green onion; minced 1.00 6173 Jalapeno peppers; seeded, 2.00ts * if using self-rising flour omit Baking powder and salt. The jelly roll was created during the Depression because inexpensive,. Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with cooking parchment paper, aluminum foil or waxed paper generously. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Beat jelly slightly with fork to soften. Spread over cake. Roll up and sprinkle with powdered sugar. 10 SERVINGS; 205 CALORIES PER SERVING. Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Use 1 level t. soda dissolved in 2 T. hot water. Flour to make a very stiff dough. Roll, cut and dip in egg white, then in granulated sugar. Put firm jelly in center or each cookie. Watch closely as they will burn easily. Note: Combine all ingredients except egg whites. Use additional granulated sugar for dipping. No temperature given, but probably 375 F. while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, a Directions for chicken fajitas: Coat chicken breast halves with jerk seasoning. Marinate at least 1 hour or overnight in refrigerator. Place chicken in an 8-inch square dish; cover with vented plastic wrap. Micro-wave on medium-high, 7-8 minutes. Let stand 5 minutes. Slice chicken into thin strips. Divide black beans, chicken strips, sour cream and salsa between tortillas; fold up one edge to form a pocket and roll to hold filling. Directions for Papaya Pineapple Salsa: Combine papaya, pineapple, jicama, red onion, chili pepper, garlic, lime zest, lime juice and cilantro. cover and refrigerate until ready to serve. For best flavor and texture, do not make more than 2 hours before serving. Serve with grilled vegetables. Notes ********** RECIPE ENDS ******** and pour over catfish fillets. Allow to set at room temperature approximately thirty minutes. * habanero peppers, or 3-6 jalapeno peppers, seeded & minced In a food processor fitted with a steel blade, combine all the ingredients except the chicken wings. Process for 10 to 15 seconds at high speed. Pour the marinade into a bowl and add the wings. Refrigerate for 4 to 6 hours, stirring after 3 hours. Preheat the oven to 375 F. Remove the wings from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. Place in refrigerator covered overnight. When serving, remove from mold and garnish with French bread or garlic croutons. To enhance the presentation of the smoked terrine, you may wish to color two cups of mayonnaise, one with red food coloring and one with green. Using a pastry bag w Cut meat into 1 1/2 by 1/4 by 5 inch strips. Soak meat in a mixture of Soy sauce, 1 T. brown sugar and 1 T. oil for 2 to 4 hours. Pat dry. Mix seasonings well and place in a clean shaker. note: why not specify a dirty shaker? Might make it more authentic!) Using a foil-covered cookie sheet, place meat (1 layer) and sprinkle mix over it to taste. Fold foil edges up to keep in mixture. Dry at 140 to 180 degrees for 5 to 8 hours. Keep in open container at room temperature. Do NOT refrigerate. 0.00 b 15701 Dried flakes 2.00tb c 15701 Boiling water 4.00c d 15701 Sugar to taste 0.00 e 15702 But The combination of cocoa powder and unsweetened chocolate creates an ice cream with a more complex testure. Jerry refers to this as "mouthfeel". Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Gradually whisk in the cocoa and heat, stirring constantly, until smooth. ( the chocolate may "seize" or clump together. Don't worry, the milk will dissovle it). Whisk in the milk, a little at a time, and heat until completely blended. remove from the heat and let cool. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and vanilla and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1-3 hours, depending on your refrigerator. Transfer the mixture to an ice cream maker and freeze according to manufacturer's instructions. VARIATION: Chocolate Chocolate chip: Add 3/4 cup semisweet chocolate chips after the ice cream stiffens, about 2 minutes before it is done, then continue freezing until the ice cream is ready. The rick fully textured ice cream is a chocoholic's delight. Some of Ben and Jerry's friends take it a step further and serve it with hot fudge sauce! rmesan cheese, 3T olive oil, and lemon juice until well coated. Serve immediately. Notes ********** Serve with shrimp creole. Rinse and scrub artichokes thoroughly under running water. Remove strings from roots. Into a large pot, place steamer basket and water. Water in the bottom of the pot should be about 1 inch deep. Over a medium flame, bring water to a boil. Place artichokes in basket. Cover tightly and let steam on medium flame for 15 minutes until artichokes can be pierced with a fork. Do not overcook. Add additional water if necessary to keep the level about 1 inch in bottom of pot. Remove artichokes when done. Cream cheese sauce: In a small bowl, with a electric beater, blend cream cheese and milk until all lumps are gone. Keep sauce at room temperature. To serve: Place hot artichokes on a serving dish. Pour sauce over them and serve immediately. indonesia Notes ********** RECIPE ENDS ******** After 10 minutes of slow browning, turn each trout Caponata Ebraica * to peel tomatoes, drop them first into boiling water for about 1 minute, then in cool water and the peel will come off immediately. according to the author, "It's hard to believe, -for example, that eggplant and fiocchio (fennel), the quintessence of Italian cooking, were originally only used by Jews. " She quotes Pellegrino Artusi in the cookbook _Scienza e L'Arte di Mangiar Bene_ published in 1910 that forty year earlier (1870s) that eggplants and fennel rarely appeared in Florentine markets as they were considered to be Jewish food only. Peel and dice eggplant. Season with salt & pepper and set aside in colander to drain off liquid. Heat the oil in a large skillet; add celery, onion, peppers, garlic and carrot and cook, uncovered, over moderately high heat, stirring occasionally, 10 to 12 minutes. Transfer vegetables to shallow baking dish, but retain the oil. Add eggplant to oil in skillet and sprinkle with flour. Fry, stirring, over moderate heat, until lightly golden. Add to baking dish with vegetables. Add tomatoes, green olives, vinegar, sugar, basil and parsley and place in 350F oven for 1/2 hour. Remove from oven; mix well, taste for seasonings and add salt and pepper if necessary. Add capers, stir and place in oven for a couple of minutes longer. Serve hot as a side dish or cold as an appetizer. SERVES: 6 as side dish or 12 as an appetizer m Sift flour, baking powder, and salt into a bowl. Beat egg, oil, and water and add to the flour mixture. Knead lightly until dough is soft; it will be slightly oily but not sticky. Cover and set in a warm place for 1 hour. Make filling. For either filing, combine all ingredients and mix well. Divide dough in half and roll as thin as possible into a rectangle. Spread the filling on long side of the dough and roll like a jelly roll. CUt into 1-in. slices. Pull ends of the dough over the filling and tuck into the knish to form small cakes. Place on a well-greased baking sheet. Bake in a 375 degree F. oven until brown I didn't post the original knish recipe, but I do have quite a few in my collection. Hamburger buns, split Instructions: Slice Spam into 6 slices. In skillet over medium heat, cook meat until lightly browned. Spread mayonnaise on cut sides of buns. Layer lettuce, tomato Cut jicama into bite-sized pieces and place in large bowl. Section oranges and cut into bite-sized pieces, holding sections over bowl so juice will fall into it. Season to taste with salt. Add chili powder, peanuts and crushed chiles. Mix well, chill and serve on lettuce. Makes 6 to 8 servings To Microwave: Place greens (beet, chicory, escarole or spinach) with just the water that clings to the leaves in 3-quart microwavable casserole. Combine first 4 ingredients. Dissolve yeast, 1 t. sugar in water, add to first mixture. Add egg and enough flour so dough can be kneaded on board. Roll in small balls, place 3 in greased muffin tins. Cover and let rise to double its size. Bake at 425 F. , 12 or 15 minutes. STIR boiling water into gelatin. Dissolve completely; cool to room temperature, about 30 minutes. POUR milk into mixing bowl. Add pudding mix, Beat with wire whisk until well blended, 1-2 minutes. Quickly pour into gelatin. Stir with wire whisk until well blended. POUR into 13x9" pan. Refrigerate until well firm (3 hours). TO CUT Jigglers(tm). Dip bottom of pan in warm water for 15 seconds to loosen gelatin. Cut shapes with cookie cutters. Lift from pan. !*4 )3!*4#, *or 1/2 tb lemon juice and fill up to 1/2 cup mark with milk. Mix all ingredients. Chill well. Roll thin, spread half with date filling. Cover with other half. Cut into small rectangles and bake on oiled cookie sheet. Bake at 375F about 10 min. OR cut circles about 3 inches across, put a bit of filling in the middle and fold over. OR cut small circles and put filling on one and cover with another. Strawberry jam makes a tasty filling. FILLING: Cook 1 pound of dates with small quantity of water and 1/2 cup sugar. (**Or use orange rind and orange juice and omit sugar. ) Chill. 19F(.9,2?AGTORaRWfFJ\8=L4;J4=G>=F>>D?>B=>B=<>;=>=<>;=>>=?<>??>@=?@?>@=?@>=?<>?>=?;=>=<>;=>48949:6;>748=37<25=14<.19-08-08,29/1;.3<17B9BLBHS?HR?FO=FO?FO:CL)/:"+5"(5$+:*.@'-@),A)0D&1G#1G%3I&4J)5M*6N+6Q,7R.9U08U08U19V19V19V2:W0;W-8S.V5?W4>V2;V1:U9A^?FgFNsKTzMW Combine in a bowl: Heat wok for 30 - 40 seconds. Add peanut oil & heat until white smoke rises. Add onion and cook over low heat until onions turn light brown. Add char siu, increase heat, stir fry until mixture well combined. Add wine and mix well. Reduce heat and add sauce mix from bowl. Stir until thickened. Add 1/2 tsp. sesame oil and mix well. Remove mixture to shallow dish. Allow to cool to room temp then refrigerate uncovered for 4 hrs. Roll 1 recipe Steamed Bun Dough into a 16 inch long roll and cut into 16 1" pieces. Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere. Put 2 Tbs. filling mix into formed hemisphere in palm of one hand. Work around the hemisphere, pleating and closing the dough until filling is completely covered. Place sealed buns, sealed end down, on 2. 5" X 2. 5" squares of wax paper. Place in steamer at least 2" apart, steam for 15 - 20 minutes. Serve Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. Preheat oven to 325 degrees. In large bowl, combine green chiles and cheeses. Turn into well-buttered shallow 12- by 9-inch 2-quart casserole. Beat egg whites just until stiff peaks form. Combine yolks, milk, flour, salt and pepper, mixing until well-blended. Using rubber spatula, gently fold beaten whites into yolk mixture. Pour egg mixture over cheese mixture in casserole, using a fork to "ooze" it through cheese. Bake 30 minutes; remove from oven and arrange sliced tomatoes overlapping around outer edges. Bake 30 minutes longer, or until a knife inserted in center comes out clean. Garnish with chopped green chiles, if desired. Serve with chips, salsa and refried beans. Makes 6 servings. 12153 0000012153 0000012153 0000012153 0000012153 0000012153 0000012153 0000012153 0000012153 0000012153 0000012154 0000012154 0000012154 0000012154 0000012154 0000012154 0000012154 Slowly add the sugar to the egg yolks and beat until very stiff and white. Beat the egg whites until stiff. Stir the bourbon into yolk mixture. Mix in whites and the cream with a wire whisk. Chill until served. This is better on the second day. You can add a sprinkle of nutmeg to each serving. 0000012155 0000012155 0000012155 0000012155 0000012155 0000012156 0000012156 0000012156 0000012156 0000012156 Mix margarine, egg, egg whites and vanilla until smooth. In another bowl, combine flour, bran, baking powder and cinnamon. Add to creamed mixture and blend. Add dates, coconut, walnuts and raisins. Mix well. Form dough in roll. Wrap in wax paper and chill or freeze at least 2 hours. Cut roll into slices. Bake on ungreased cookie sheet at 350 degrees for about 15 minutes, or until lightly browned on bottom. 0000012158 0000012158 0000012158 0000012158 From the Michigan State Fair Place peeled apples in lemon juice in 8" glass baking dish. In a bowl, combine remaining ingredients with a fork until crumbly. Sprinkle over apples. Microwave unovered 10-12 minutes or until apples are tender. 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 0000012161 Jonathan Apple Crisp ** Place peeled apples in lemon juice in 8" glass baking dish. In a bowl, combine remaining ingredients with a fork until crumbly. Sprinkle over apples. Microwave unovered 10-12 minutes or until apples are tender. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak the mold you are going to use in cold water, and set aside. Mix gelatin with 1/2 cup water and set aside. Heat pineapple and cream cheese until dissolved. (DO NOT BOIL). Add gelatin and stir. Cool. Whip the cream, but not too stiff, and add 1 tsp of sugar and vanilla. When pineapple mixture is cool, stir in the other ingredients. Put into mold. Refrigerate overnight. Unmold, and decorate with half-cherries. Refrigerate. Combine marinade ingredients in a large JOYS OF JELL-O BASIC BAVARIAN Versatile - use it plain, add fruit or cubed gelatin, or layer two flavors. ** Dissolve jell-o and sugar in boiling water. Add cold water. Chill until slightly thickened. Then prepare the topping mix as directed on pkg. or whipped cream: stir 1 1/2 c. into gelatin until blended. Pour into a 1-qt. mold or bowl. Chill until firm, about 4 hours. From one of the head kooks at Rhinoceros Kitchen Violet Notes ********** RECIPE ENDS ******** Preheat oven to 375 . Mix eggs, condensed milk, evaporated milk, 1 cup of the sugar, vanilla and lemon juice in large bowl. Mix well, no solids allowed, and the sugar must blend very evenly. (Add a little bit of Amaretto or Bailey's Irish Cream if you feel adventurous, or a little softened cream cheese). In a meat loaf or bread mold, put the remaining 1 cup of sugar and the water tilt the mix so that becomes a syrupy mix. Heat on high, watching it and moving it every once in a while to spread the heat evenly. When it starts to turn brown, take it off the heat. The syrup should be a medium caramel color. Put it in the freezer and let it set. After the caramel sets, pour in the flan mixture you made in the bowl. Cover TWICE and seal well with aluminum foil. Put the mold inside another larger pan (double boiler) and fill the middle with water so that it almost reaches the edge of the inside mold. It is VERY important to seal the top of the mold; if steam or hot air gets inside the flan will not come out creamy and firm (it will look like swiss cheese on the outside). Set oven to BAKE and cook for 1 hour. Turn oven off and let it cool, then take the flan out, remove from the larger pan and put it in the fridge to cool. Ought to serve 8 or so, but I've seen it serve 1 over 3-days. It will last quite a bit as long as it is refrigerated. DON'T FORGET TO SEAL THE PAN REALLY WELL! (BOOM! DIET'S DEAD!) sh Green Chillies 8.00sm b Cut potatoes in small cubes, add chopped egg whites and onions. Mash egg yokes, add mustard, salt and pepper. Mix thoroughly and add vinegar. Heat cream to boiling point and pour slowly on egg mixture. Add butter. When butter is melted pour mixture over potatoes. Add mayonaise and chopped bacon and mix carefully. Cool and serve. Garnish with grated carrots, parsely, and a red radish in the middle. 282 Chopped Fresh Coriander 0.50c Arrange Pears, cut-side up, in a shallow baking dish. Combine the remaining ingredients in a small jug and Microwave on HIGH for 2-3 minutes or until clear and thick, stiring twice during cooking. Pour the mixture over the Pear halves. Cover and Microwave for 3-6 minutes, or until the Pears are just tender, rearranging and basting them halfway thru cooking. Leave to stand for 5 minutes. Serve with the cooking juices. iced Lemon Grass OR 0.25c Beat the soft butter into the smoothly melted chocolate. One by one, beat in the egg yolks. Beat the cream over ice until it leaves light traces on the surface. Beat the egg whites until they form soft peaks. While beating, sprinkle in the sugar by spoonfuls and continue beating until stiff shining peaks are formed. Scrape the chocolate mixture down the side of the egg-white bowl, and delicately fold in the whipped cream. Turn the mousse into attractive serving bowls. Cover and chill several hours. You may wish to decorate the mousse with swirls of whipped cream, or to pass whipped cream separately. Granulated sugar 0.00 Salt & freshly ground pepper 3.00 Garlic cloves; crushed 0.25 c Dry white wine 1.00 sm Bay leaf 1.00 lb Lean ground beef 2.00 sl Bread; crusts removed, 0.00 - soaked in water, and 0.00 - squeezed dry 1.00 ts Ground cumin *< Directions* *>* cut canned almond paste into 1/2 " pieces. process on and off until it's the texture of brown sugar. add sugar and blend. add extract, salt, and 1/4 C egg white. Process until no lumps remain. the dough should not be stiff, but hold it's mass on an inverted spoon. for a crisp shell and soft interior, add a bit more egg white up to the full 3/8 cup. beat in bowl with a wooden spoon until creamy and flexible. line cooky sheet with brown paper. drop small blobs on the paper, leave room around them, they spread. smooth the tops. (optional, at this point, you may decorate each with a sliver of glaceed cherry) Bake both cookie sheets at once in a 325 oven for 20 -30 minutes, depending on size. switch position of cookie sheets after about 12 or 15 minutes. They are done when lightly golden browned and crusty. Let cool on paper. when cool, turn paper up side down, dampen the back of the paper to release the macaroons. dry on a rack for another 30 minutes. Then store airtight or freeze. soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. Notes ********** RECIPE ENDS ******** 2209 Cloves Garlic, Fine Chopped 3.00 2209 Vegetable Oil 0.25c Cream butter and sugar. Add egg and flavoring. Beat thoroughly. Sift flour. Measure 1 cup and sift with baking powder, baking soda, salt, nutmeg, and cinnamon. Add alternately with milk to first mixture. Beat thoroughly. Add sufficient sifted flour to make a soft roll dough. Chill. Turn onto lightly floured board. Roll in sheet 1/2 inch thick. Cut with floured cutter. Spread half of the cookies with grape or other jelly. Make 3 small openings with a thimble in each of the remaining cookies. Fit over those spread with jelly. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 24 servings. The Household Searchlight 2209 Water 0.25c 2209 Poblano Chiles * 4.00md 2209 Lemon Peel, Finely Shredde Fragrant, tender Caramel Sticky Rolls will entice even the sleepiest. Mix 2 cups of the flour, 1/3 cup granulated sugar, the salt and yeast in large bowl. Add warm milk, 1/3 cup margarine and the egg. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1-1/2 hours or until double. (Dough is ready if indentation remains when touched. ) Heat 1 cup brown sugar and 1/2 cup margarine to boiling, stirring constantly; remove from heat. Stir in corn syrup. Pour into ungreased rectangular pan, 13 X 9 X 2 inches. Sprinkle with pecan halves. Pu down dough. Flatten with hands or rolling pin into rectangle, 15 X 10 inches, on lightly floured surface. Spread with 2 tablespoons margarine Mix chopped pecans, 2 tablespoons granulated sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch edge of dough into roll to seal. Stretch and shape until even. Cut roll into eight 1-1/4-inch slices. Place slightly apart in pan. Let rise in warm place about 30 minutes or until double. Heat oven to 350 degrees. Bake 30 to 35 minutes or until golden brown. Immediately invert on heatproof tray or serving plate. Let stand 1 minute so caramel will drizzle down; remove pan. 8 ROLLS; 720 CALORIES PER ROLL. * If using self-rising flour, omit salt. Cook sausage, onion and bell pepper in 10-inch skillet over medium heat, stirring occasionally, until sausage is brown; drain. Stir in Fresh Tomato Salsa; heat until hot. Spread mixture evenly in skillet. Make 4 indentations in mixture with back of spoon. *if using self-rising flour omit Baking soda and salt. Heat oven to 375 degrees. Mix sugars, margarine and egg. Stir in flour, baking soda and salt (dough will be stiff). Stir in nuts and chocolate chips. Drop dough by 1/4 cupfuls about 3 inches apart onto ungreased cookie sheet. Bake 12 to 15 minutes or until edges are set. Cool completely remove from cookie sheet. ABOUT 1-1/2 DOZEN COOKIES; 360 CALORIES PER COOKIE. ********** RECIPE ENDS ******** Heat the oven to 375 Degrees F. Roll out the cookie dough onto a 12-inch pizza pan. Bake for 12 to 13 minutes or until golden brown. Let cool until cold to the touch. In a small bowl, combine the peanut butter, cream cheese, sugar, salt, margarine, milk and vanilla. Beat on medium speed, of an electric mixer, until light and fluffy. Spread the mixture on the cookie and sprinkle with the chopped peanuts. Cut into wedges. 8165 Hr - Total Time Heat oven to 350 degrees. Beat sugar, margarine and corn syrup until fluffy. Add egg whites and extract; mix well. Gradually add combined remaining ingredients; mix well. Drop by 1/4 cup measure about 2 inches apart onto ungreased cookie sheet. Press into 3 inch circles. Bake 14-16 minutes or until light golden brown. Cool 1 minute; remove to aluminum foil. STore tightly covered. 0.50ts 8165 Unsalted butter (mar Cook raisins with water; simmer 5 minutes. Cool. Cream shortening, sugar, eggs and vanilla; add raisins. Sift together flour, baking powder, soda, salt, allspice, cinnamon and nutmeg. Add the walnuts and sifted ingredients to creamed mixture; mix. Drop by teaspoonfuls on greased cookie sheet. Bake 12 to 15 minutes (my actual time was 11 minutes) in 375-degree oven. Servings: 60 (very accurate estimate). 8165 Brown su Fill Collins glass with crushed ice. Add and mix ingredients. 8165 Vanilla extract 0.50ts 8165 Egg 1.00 8165 PER COOKIE: 0.00 8165 In the days when travel through various parts of Thailand required journeying through areas of jungle, the people had to make do with what was available there. This recipe is so named because the ingredients and cooking method made it a suitable dish for the jungle. Best eaten in the presence of monkeys, tigers and snakes to keep it more authentic. Combine all the ingredients for the curry paste, using a mortar and pestle or a blender. Heat a large saucepan and add the oil and curry paste. Stir-fry for 1 minute on medium-high heat. Add the fish, fish sauce, water and eggplant and heat to boiling. Cook, stirring, for 3 minutes. Add the remaining ingredients and remove from the heat. tomatoes 16.00 oz Kidney beans, drained 8.00 oz Tomato sauce 1.00 ts Wright's Natural Hickory 0.00 -Seasoning 1.00 1/4 oz package chili 0.00 -seasoning mix* Instructions: Makes 4 servings In large saucepan Warm milk slowly to lukewarm. Remove from fire. Crush junket. Pour into lukewarm milk. Stir 1 minute, or until dissolved. Pour into molds. Let stand undisturbed until firm, or about 20 minutes. Chill. 4 servings. The Household Searchlight mer for 20 minutes, stirring occasionally. Serve hot. *To substitute, use 2 tsp chili powder, 1 tsp dried oregano, 1/2 tsp each garlic powder and ground cumin and 1/8 Dissolve tablets in cold water. Have milke lukewarm. Add sugar and dissolve tablets and vanilla. Put in freezer until set. When thick, add 1 pt cream and freeze. Makes 1 1/2 G. would generally be accepted, no matter how authentic. Blackberry atole Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes. Puree the blackberries in a Rinse chicken pieces; pat dry with paper towels. Mix flour with dry salad dressing mix & salt to taste. Dip chicken pieces in this mixture and let sit for a couple of minutes. Beat egg and club soda; in another shallow bowl, blend pancake mix with poultry seasoning, paprika and pepper. Dip flour-coated chicken pieces in egg mixture, then in pancake mix mixture. Let sit on wire rack while heating deep fat to 375 degrees. Cook chicken pieces, turning once, until a rich golden brown, about 20-25 minutes. Drain on paper towels. ] Yield: 4 servings. Variation: To prepare EXTRA CRISPY CHICKEN, dip the chicken (after it has been coated in the pancake mixture) back in the egg mixture and again in the pancake mixture. Fry until done. This cookbook is wonderful!! But my copy is falling apart and I cannot find another. It has all kinds of recipes from Big Mac sauce to soft pretzels. Hope this helps Nancyanne lk and water and cook until it begins to bubble. Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: 0:13 Cholesterol per serving: Marks: *DIRECTIONS* In a large mixing bowl, cream together butter, peanut butter (less than 1 cup if desired), brown sugar, and sugar. Add in eggs and vanilla, beat until light and fluffy. Sift flour and baking powder, add to creamed mixture and blend well. Stir in oatmeal and chocolate chips. May also add coconut, raisins, or peanuts, if desired. Place on greased cookie sheets, making cookies any size desired. Bake in a 350 degree oven for 10 to 12 minutes. Number of cookies depends on size made. Approximately 2 dozen large cookies. From The American Country Inn and B&B Cookbook, p. 470 (Hunter Peak Ranch, Cody, Wyoming). Bring seasonings to boil for 10 minutes. Add potatoes, corn, and smoked sausage. Boil for another 10 minutes. Add crawfish. Bring back to boil. Cut fire off immediately. Let soak for 20 to 30 minutes. Drain. Peel and eat. While water is coming to a boil, cull and clean crawfish. Rinse well with garden hose and remove any dead ones. Always wear gloves when you fool with crawfish, but remember, they can still pinch you through gloves. Justin Wilson writes, "Not everybody likes the fat, but I do, and I love to dig my finger into the head and scoop it out. During crawfish season, my finger stays yellow from one end to the other. " From Justin Wilson's "Outdoor Cooking With Inside Help. 0.50 lb Lean Ground Beef 2.00 Hamburger Buns * 0.00 Lettuce Leaves 2.00 Thin Slices Tomato 0.00 Dairy Sour Cream (Opt.) Instructions: * Hamburger buns should be split, toasted and buttered. Stir t Combine all ingredients to make sauce. Pour over crawfish or shrimp, or dip the crawfish or shrimp in the sauce. Justin Wilson's "Gourmet and Gourmand Cookbook" Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties o Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" ith lettuce and tomato. Dollop with additional sour cream, if desired. Notes ********** RECIPE ENDS ******** n Combine eggs and dill relish. Add the rest of the ingredients, except tuna, and mix really well. Then add tuna. If the mixture is dry, add some more mayonnaise. This is fine for a sandwich. "Sneak a little on crackers before dinner. GOOD! From Justin Wilson's "Outdoor Cooking With Inside Help" 4.00oz q 15223 GRAND MARNIER LAYER --------- 0.00--------- r Peel the turnips; boil with the kelp until done, about 10 minutes. For the sauce, bring the saki to a boil with the Mirin. Light it and stir until the flame extinguishes. Add the red miso and bring to a boil again. Add the ground chicken and cook for 15 minutes. Pour the sauce over the turnips. This recipe is considered a very sophistic vegetable dish in Japan. Although the sauce can be served over other vegetables, daikon for example, turnips are preferred because of their flavor and their small, round size. 24 Canned black beans, drained 8.00oz d 15224 Tomato sauce 8.00oz e 15224 Taco seasoning mix 1.00pk f 15224 Cornmeal 1.00c The Turks' appreciation of the fair sex is apparent even in the naming of recipes. Form the meat mixture iwth a certain voluptousness to an elongated egg shape. Don't make them too plump - we all like to be flattered, don't we? Cooking time: about 20-25 minutes in all Combine meat, boiled rice, onion and cheese, then pass through meat grinder using fine screen. Add herbs, salt and pepper to taste and 1 lightly beaten egg. Mix by hand to a smooth paste. Take a generous tablespoon of the mixture and form into an elongated egg shape, wider at one end than the other, or into simpler torpedo shape. Moisten hand with water to facilitate handling. Place kadin budu into baking dish side by side as they are finished. Beat remaining egg well and pour over kadin budu, then turn them over in a dish to coat them evenly with a film of egg. Place about 1/2 cup flour in a plate and roll budu in flour, one at a time, placing them into a frying pan of heated oil as they are coated. Use one hand for rolling them in the flour, keep other hand dry for moving them to the pan. Fry over high heat until golden brown, turning them frequently with tongs so that they keep their shape. Drain on paper towels and serve hot with vegetable or salad accompaniment. ts Finely ground coriander 1.00 ts Finely minced garlic 2.00 ts Sugar 1.00 c Dry white wine 0.50 ts Ascorbic acid 1.00 ts Saltpeter 4.00 Feet large beef ca The name and finished dish are colourfully Turkish, while the basic dough is very definitely French. Though the ingredient proportions differ from the traditional formula, it is choux pastry nonetheless, prepared in the Turkish manner. In a heavy pan dissolve sugar in water over medium heat, stirring occasionally. Bring to the boil, add lemon juice and boil rapidly, without stirring, for 15 minutes. Leave syrup in pan to cool. Sift flour and salt onto a square of stiff paper. In another heavy pan heat water and butter until boiling. Pour in flour all at once, stirring constantly with a wooden spoon or balloon whisk. Keep stirring until mixture leaves sides of pan, then cook on low heat, stirring occasionally, for further 5 minutes. Remove roux from heat and turn into a bowl. Cool for 2 minutes then gradually beat in eggs. Add almond essence and beat until smooth and satiny. A balloon whisk will break up lumps, a wooden spoon is better for beating to a smooth finish, so utilize the two for the process. Oil hands and take pieces of dough the size of a walnut. Roll into smooth balls and place on an oiled tray. Flatten into rounds about 5 cm (2 inches) in diameter and press oiled forefinger into centre of each to make a hole. Keep hands oiled during shaping so that dough will not stick. Place enough oil in a large electric frypan to come to a depth of 1 cm (1/2 inch). Heat until just warm and place half of the prepared gobegi into oil. Increase heat to 200oC (400oF) as soon as they are added. When gobegi rise to the surface and are puffed, turn them over. Fry them for 15 minutes in all, timed from when the gobegi are first placed into pan. Turn frequently during last half of cooking time so that they brown evenly. When cooked, remove from oil with a slotted spoon and drain briefly on paper towels. Put into syrup, turn them and leave for 5 minutes before removing to a plate. Turn off frypan and allow oil to cool before adding second lot. To serve, arrange gobegi on a flat platter and place a dollop of whipped cream or kaymak in the center. Sprinkle with pistachio nuts. NOTE: If you have no electric frypan, use a large frying pan set on a thermostatically controlled hot plate or burner. Otherwise use an ordinary burner, start at low and increase heat to midway between medium and high settings. Variation: Dilber Dudagi (Lips of the Beauty) Follow above directions, but flatten the balls of dough in your hand to a 6 cm (2-1/2 inch) round and fold dough over so that pastry resembles lips on curved edge. Place on an oiled tray until all are shaped. Fry and finish as for Kadin Gobegi. Serve plain or with whipped cream or kaymak. 1422 Tomato paste 0.25c 1422 Cornstarch 4.00ts 1422 GOW GEES Mix the cashewnuts, paprika, turmeric, salt and water together in a bowl and allow to stand for 1 hour. Heat the oil and deep fry the cashewnuts until evenly browned. Remove from the oil, drain well and place on serving dish. Sprinkle with chilli powder and mix well. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 BROWNIES: Melt chocolate and butter in top of double boiler. Remove from heat and mix thoroughly with all other ingredients. Pour into a buttered 8" square pan. Bake in a preheated 350 F oven for 30 minutes. Cool in pan. ICING: Mix all ingredients in sauce pan and bring to a boil, stirring constantly. Boil 1 minute and remove from heat. When cool, add vanilla. Sprinkle icing over cooled brownie base and sprinkle with chocolate chips. Apricot jam 0.00 --------- GLAZE ------- In bowl, combine Kahlua, corn syrup, cherries and raisins. Add remaining ingredients; blend well. Shape in small balls. Roll in desired coating, Cover and store in cool, dark place. Makes about 4 dozen. Coatings: Cocoa powder, powdered sugar, flaked coconut, chopped or ground nuts. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2 hours. Servings: 6 Kahlua Icing Preheat oven to 350 degrees F. Cream shortening, butter and sugars together. Beat in egg until fluffy. Stir in molasses and Kahlua. Re sift flour with soda, salt, and spices. Add to creamed mixture; blend well. Cover and chill 2 hours or longer to firm dough. On well-floured board, gently roll dough, a portion at a time, to 3/8 inch. (keeping remaining dough chilled). Dough will be tender and soften on rolling. Cut with 5 x 4 inch floured cutter. Slip large metal spatula under cutter and dough. Lift to lightly greased cookie sheet and remove cutter. Bake about 8 minutes. Let stand one minute to firm. Cool on wire rack. Decorate with Kahlua Icing. Makes 2 1/2 to 3 dozen cookies. Kahlua Icing: In a large bowl, combine 1 pound powdered sugar, 1/4 cup Kahlua, 3 Tbsp. shortening, 3 Tbsp. butter, and 2 tsp. light corn syrup. Tint with food coloring, if desired. Pipe to decorate cookies. Or to spread, add additional Kahlua (1 to 2 Tbsp. Servings: 24 Line bottom of a jelly roll pan (15 1/2 x 10 1/2 x 1 inch) with baking parchment and grease sides of pan. Mix kahlua and coffee crystals. Melt chocolate, butter and shortening together over very low heat, and cool slightly. Beat eggs lightly, add sugar and continue beating until thick and light colored. Slowly stir in kahlua and chocolate mixtures. Resift flour with baking powder and salt into batter, and mix until smooth. Turn into prepared pan and level top. Sprinkle nuts evenly over top. Bake on center rack of 350 degree oven, about 25 minutes, just until cake tests dome. Cool in pan on wire rack. To serve. cut into small 1 1/2 inch squares or sieve powdered sugar over top and cut. Or, cut into 2 1/2 inch squares and serve tipped with ice cream and drizzle of chocolate sauce. Or, for a more lavish dessert, put 2 of the larger squares together with ice cream between and top with a rosette of whipped cream. CCBAA@@@??????????>>>=<;:986531/,*(%#! "$'*-0369 In each of 4 parfait glasses or 12oz wine glasses, crumble 1 cookie. Sprinkle each with 1 tbls Kahlua. Top with 1/4 cup ice cream in each glass, then spoon a layer of pineapple over ice cream and sprinkle with 1 tsp rum. Repeat layers using remaining ingredients, ending with ice cream and sprinkling toasted coconut over top. Serve immediately. '$#! !! !!"$&(+.147;>BEHJLNOPPPPOMKHEB?;74/,($! zQ7;N]ba_]ZXVSQOMKIHFECBA@?>>==<<<======<<;;:976421/,*('%$"$$$$$%&(*,/258 oven for 30 minutes, or until golden brown. Remove from oven & cut all the way through where scored. If you are freezing these, allow to cool to room temperature, place on cookie sheet & put in freezer un- til frozen. Wrap well in plastic, over wrap with aluminum foil & return to freezer. To reheat, preheat oven to 375 degrees and bake for 15-20 minutes, or until hot. Hope you enjoy these! Susan, NJ e 2 lobes of roe, then prick the membrane sever Each envelope of unflavored gelatin will set 2 cups of liquid. In bowl sprinkle gelatin over cold juice; let stand 1 minute. Add hot juice and stir until gelatin is completly dissolved. Pour into 13X9 baking pan. chill until firm. Cut into 1" squares. Makes about 9 dozen. Variation: With flavored Jello, omit fruit juice. In bowl, mix unflavored gelatin with 3 packages (4 serving size) fruit flavored Jello. Add 4C boiling water and stir until Jello is completely dissolved. Chill and cut as above. he contents of the skillet over them and serve immediately. Notes ********** RECIPE ENDS ******** Cut into squares and serve. Notes ********** RECIPE ENDS ******** 1.00tb f 11840 Mustard seeds 1.00tb g Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. k Must be left overnight to extract water. Rub cucumbers with 1 tablespoon of the salt and wash. Slice in 1/8-inch diagonal pieces. Place in bowl, add cabbage and remaining salt. Place a weight on top to extract water, and leave overnight. To serve, squeeze out the water. Mix in ginger and serve. 2.00tb n 11840 Hot pepper, toasted and 0.00 Serves: 6, more as an appetizer Cooking time: 15-20 minutes Rinse sweetbreads, place in a pan and cover with water. Add juice of 1/2 lemon. Bring to the boil, then drain. Put liver, heart and halved kidneys in a bowl with cold water to cover and add the juice of 1 lemon. Soak for 30 minutes, then drain. Remove skin from liver and trim larger tubes from liver and heart; cut out fatty core from kidneys. Cut meats and sweetbreads into 3 cm (1-1/4 inch) pieces and place in a glass or ceramic bowl. Blend marinade ingredients and pour over prepared meats. Cover and leave in refrigerator to marinate for at least 2 hours. Put sausage casings in cold water and leave to soak during this time. Thread meats alternately on 6 skewers, adding 2 pieces of bay leaf to each skewer among meats. Drain sausage casings and wind a length of casing around meats on each skewer, tucking ends in to keep casings in place. Grill slowly over glowing charcoal, turning skewers frequently and brushing kokoretsi occasionally with marinade. Cook for 15 to 20 minutes, adjusting height of grid, or moving skewers to cooler part of fire so that kokoretsi cooks slowly. Serve hot. owave Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 These are very simple, but you will find NO better cookie anywhere! On the down side, they do require advanced preparation (overnight is best). Included are a couple of filling recipes, but a can of pre-made will work too. (Apricot is best) When rolling out dough, try to keep it as chilled as possible. To cream the cottage cheese, it helps if you have a food processor or blender, but a fork and a strong arm will do in a pinch. Mix ingredients and chill at least 6 hours. Roll to 1/4" thickness. Cut into 2 or 3 inch squares, and place filling or preserves in center of square. Bring corners over filling and seal together. Bake at 350 - 25 to 30 minutes. Remove and dust with powdered sugar. Pineapple Filling: Combine ingredients in sauce pan, cook stirring constantly until thickened. Cool. Apricot Filling: Simmer apricot 10 minutes. Add sugar and simmer 10 minutes more. Remove from heat and add butter and cinnamon. Cool. tirring once,marinate in refrigerator 30 minutes. Drain cottage cheese, press in cheese cloth to remove as much liquid as you can. In mixing bowl, combine cheese and remaining ingredients until blended and creamy. Yield: 1 1/2 to 2 cups Enjoy! - Jeff Duke Arrange skewers,not touching each other,in a 1 1/2 qt. rectangular microwave baking dish. Brush with reserved marinade;cover with waxed paper. Turning skewers over midway through cooking (bring inside to outsid Knead together and let stand overnight in refrigerator. Roll out thin on flour and sugar. Cut into squares. Fill with walnuts, lekvar (prune), poppy seed or apricot. (Do not overcook. ) Let stand,covered,2 minutes. Serve skewered beef strips on bed of cooked Oriental vegetables. Garnish with cherry tomatoes and parsley. Makes 4 servin Mix all ingredience until soft (except Solo filling). Refrigerate dough until firm. Roll dough out to 1/8" thick and cut into 2" squares. Put 1/2 t. of solo filling into center of square and seal by pinching two opposite sides together. Bake at 350* for about 18-20 minutes until light brown. Sprinkle with powdered sugar before serving. 4020 Orange peel, grated 0.50ts 4020 Makes: 30 Oven temperature: 200 C (400 F) reducing to 180 C (350 F) Cooking time: 30 minutes Peel pumpkin, remove seeds and cut into 5 mm (1/4 inch) dice. Measure and place diced pumpkin into a bowl. Add remaining filling ingredients, stir to combine, cover and leave for 12 hours or overnight. Sift flour and salt into a mixing bowl, add oil and rub in with fingertips until distributed evenly. Add water and lemon juice and mix to a firm dough. Knead lightly, cover and leave to rest for 30 minutes. Roll out dough thinly (about the thickness of a normal pie crust) and cut into 15 cm (6 inch) rounds. Take a round of pastry and moisten edges with a little water. Place a good tablespoonful of filling in centre, fold over and press edges to seal well. Flute edge with fingers or press with tines of fork. Place finished pies on lightly greased baking trays and glaze tops with an egg beaten with a little milk. Bake in a hot oven for 10 minutes, reduce to moderate and bake for further 20 minutes. Serve hot or cold. CRATCH 4.0 RECIPE BEGINS ******** Title :Senator Joseph Montoya's New Mexican Chili Serves :4 KeyWords :Chili Beef Garlic Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat margarine in wok. Add onion saute until translucent. Add garlic continue until onion golden. Add tomatoes, chiles, ginger, salt and spices. Bring to a simmer, then stir in potatoes, cauliflower, and carrots. Cover and simmer over medium-low heat for 10 min. , stirring occasionally, then stir in the cilantro. Simmer for another 20 min over low heat, until vegetables and tender but firm. While cooking, there should be enough liquid to form a sauce; if needed add additional water, but not so much that becomes soupy. Steam string beans separately until bright green and crisp tender. Stir into vegetable mixture. Remove from heat and stir in yogurt. Serve at once. Notes ********** RECIPE ENDS ******** unces) of water. This is your basic recipe- increase it proportionately if the amount will not cover the fruits in the tin. They must be entirely immersed. Bring the syrup to a boil and strain it through muslin wrung out in hot water. Return the syrup to the saucepa Clean the bean sprouts. Drop into boiling water and boil 5 minutes. Drain well. Return to the pan. Stir in the salt, sesame seeds, sesame oil, garlic powder, cayenne, and green onions. Simmer 2 minute. Serve hot or cold. be jarred in the slighest degree, covering the actural syrup with the prepared circle of paper. Steam will escape through the central hole. Agitation of the pan will result in a "grainy" syrup, so tread warily. When slightly cool-about 15 minutes-tilt the saucepan so that Slice beef into 1/4" thick strips, each about 4-5" long. Thread onto bamboo skewers, keeping meat as flat as possible. Arrange skewers in large shallow pan. Blend soy sauce, sesame seed, water, sugar, pepper sauce and garlic, stirring until sugar dissolves. Pour mixture evenly over skewers; turn over to coat all sides. Let stand 30 minutes, turning skewers over occasionally. Remove skewers from marinade; place half on flat microwave-safe plate. Microwave on High 30 seconds. Turn skewers over and bring skewers from outside of plate to center. Microwave on High 30 seconds (for rare), or to desired degree of doneness. Repeat procedure with remaining skewers. Serves: 6 unique flavour to an Apple Cake. 0.00 2784 Egg,at room temperature 1.00lg 2784 Pinch of salt Mix all ingredients. Serve with sauteed bean curd. Madhur Jaffrey's "World of the East Vegetarian Cookbook" aining 1 cup cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved, about 5 minutes. Pour into 8 or 9-inch baking dish; chill until firm, about 3 hours. Cut into 1-inch squares. MICROWAVE DIRECTIONS: In 2-cup glass measure, sprinkle Gelatine over 1 cup cold juice; let stand 3 minutes. Microwave at high 1 minute 20 seconds; stir thoroughly. Let s Mix all ingredients together. Marinade for at least 1/2 hour or overnight at maximum. Baste meat with marinade while cooking. This is enough marinade for approximately 2 lbs. meat. It can be used on beef, ribs, chicken etc. * = can usually be found in the ethnic section of any supermarket or in a Chinese market etc. 2785 Salt 0.25ts 2785 Large curd cottag Preparation: Combine the meat with the marinade and allow the mixture to soak for about 2 hours at room temperature, Stir occasionally to make sure all of the meat gets well coated. Then take the meat from the marinade and dry on paper towels. Be sure to save the marinade. Coat the sides and bottom of a baking dish with 2 or 3 Tbs. of Sesame oil and arrange to pork in the dish so there is only one layer of the meat. Bake in a pre heated oven (375 F) for 50 minutes until the meat is tender. While the meat is bak- ing take the marinade and in a sauce pan bring to a boil. When boiling reduce the heat to low and cook for approx 15 minutes. The amount should be a little reduced. When the meat is finished baking pour its cooking juices into the reduced marinade and bring the liquid to a boil again. Put the meat on a serving dish and pour some of the hot liquid over the pork. The remain- der of the hot liquid can be served seperately for those who wish to have more liquid on their meat or as a gravy on their rice. Bul-ko-kee: Almost the Korean National dish. Very popular in Hawaii and Korean cafes on the US west Coast. THEODORE SEDGWICK (XPST31A) t. Stir into xture. ing to boil, reduce heat, cover and simmer until beans are tender, out 5 hours. Notes ********** RECIPE ENDS ******** 2780 Hot pepper sauce, to taste Mix all ingredients except wonton skins. Put 1 T. of filling in each skin, fold and seal with egg. Deep fry until golden brown. Makes approximately 60. quickly making this recipe extra quick. Beat whipping cream, ornage juice concentrate, honey and ginger in chilled medium bowl until stiff; divide among 6 dessert dishes. Arrange kiwifruit and banana on top. Top each with strawberry. Makes 6 servings. 2780 Tomato; slices, thin COMBINE VINEGAR, WATER, garlic and salt and heat to the boiling point. Thoroughly wash and dry tomatoes. Pack the tomatoes into hot, sterile jars. Add to each jar the dill seeds and peppercorns. Remove garlic cloves from vinegar mixture and pour mixture over the tomatoes to within 1/2 inch of the top. Immediately adjust lids. Seal and process in a boiling-water bath for 10 minutes. Makes 7 Pints few drops of cochineal before the end, but fresh fruit should give a brilliant colour. When set *Note: Chicken should be about 2-1/2 lbs. , and be cut into serving pieces. Arrange the chicken parts in a glass or earthenware bowl and rub all over with lemon juice. Allow to stand while heating the butter and oil in a heavy braising pot. Slip the chicken into the fat and cook over medium heat, turning with tongs to avoid pricking the flesh; saute until light chestnut in color. Heat the wine in a small pan, pour over the chicken, shake the pan, and continue cooking over low heat. Stir in the tomatoes and tomato paste, slip the cinnamon and cloves in among the pieces, and cover. Simmer over the lowest possible heat for 1-1/2 hours, or until the chicken is tender and the sauce thick. Or, transfer to a medium slow oven (325 F) to complete the cooking. Season with salt and pepper. Serve warm over cooked grain or mashed potatoes with green raw or cooked vegetables and chilled wine. Garnish with parsley or watercress. Jellies, using colouring when necessary to enhance the natural tint. Redcur Put 5 bread slices in abowl and pour in the milk. Soak the bread for 15 minutes. Squeeze the bread dry being careful not to tear it up. Grind the chicken fine then combine with the bread slices. Gradually beat in the 1/4 lb of butter that you have softened, along with the salt & pepper, until the mixture is smooth. Make 6 patties from this mixture. Roll them in the bread crumbs coating them completely. take the 10 tablespoons of butter an clarify them in large skillet over a Low heat. Remove from heat and allow to sit for 3 minutes so the whey will settle out. Spoon off the clear butter, dump the whey, and return 6 tablespoons of the butter to the skillet. Place oever a Med. high heat and when hot fry the patties for approx. 5-6 minutes per side or until done to suit your taste. Serve at once, pour remianing butter over the patties. Very good with a dollop of plain yogurt or sour cream on each patty. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dry chicken inside & out. Melt the butter and oil together then brush chicken with this mixture until completely coated. Preheat oven to 475 degrees F. Place chicken on its side on a rack ina shallow baking pan. Roast in oven for 10 minutes then turn onto its other side afetr brushing agian with the butter-oil mixture and roast for another 10 minutes. Turn bird onto its back, reduce oven temp. to 400 degrees F. , baste with the butter-oil mix, and roast for another 40 minutes. Baste at least once with the butter-oil mixture during this time period. While the chicken is roasting you must make the walnut suace. Melt the butter in a large, heavy skillet over High heat, add the onions & garlic, lower heat to to Medium, and cook while stirring for 4 minutes. Stir in the flour and mix into apaste. Stir in the chicken stock,m bring to aboil over High heat, stirring constantly until the mixture thickens. Stir in the vinegar, cloves, salt, pepper, bay leaf, saffron, parsley, & walnuts paste. Lower heat to Low ansd simmer for 6 minutes. Quarter the chicken and pour the sauce over the quarters. Serve at once. nother 10 minutes then add tomatoes, breaking up th a spoon. Blend in the clam juice, wine, chili paste*, cumin, lt and cayenne. Bring to a boil, skimming occasionally. Reduce at and simmer, partially covered, for about 1 hour, skimming. Mix bell peppers. Preheat oven to 450F. Wash chicken and rub outside and inside with 1 tablespoon olive oil. Season skin with salt and pepper. Place chicken in a medium-to-large baking pan, preferably glass or clay, and spread orzo evenly around chicken. Add remaining oil and other ingredients except cheese and toss in pan to combine. Place pan, uncovered, in hot oven and reduce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving. Gently stir in scrod and shrimp. Cover and simmer for a nute. Add scallops, cover and simmer until fish is just opaque, out 2 minutes. dle chili into bowls. Top wit * Or substitute your favorite 2 loaf bread dough recipe. Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. ld. Cover and freeze for at least 8 hours or overnight. To make sauce: If desired, refrigerate a few perfect berries to use as garnish. In a medium-sized saucepan, stir together sugar, lemon zest, and remaining blackberries. Bring to a simmer over medium heat, stirring until the sugar dissolves. * Or substitute your favorite 2 loaf bread dough recipe. -------------------------------------------------------------------------- Melt Shortening in skillet. Add beef, cabbage and onion. Cook until cabbage is nearly done. Do not brown. Drain, salt and pepper to taste. Roll bread dough, which has risen once to 1/4-inch thick. Cut in 5 to 6-inch squares. Place 2 to 3 heaping T of mixture on each square; bring corners together and pinch sides shut. Let rise 2o minutes. Bake at 375 Degrees F. for about 20 minutes or until brown. Brush tops with melted butter as the dough cools. garine 4.00 ea Large Beaten Eggs 0.25 c Shredded Cheddar Cheese 2.00 Tb Sliced Green Onion 0.25 ts Dried Basil, Crushed 0.25 c Whole Milk Instructions: In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of Cover sauerkraut with water and allow to simmer for 45 minutes. Fry the chops until tender and golden brown. Add the sauerkraut and continue cooking until the kraut has absorbed the pork drippings and is brown. Serve with mashed potatoes. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. * The 6 sprigs of parsley and 1 bay leaf should be tied together with a thread. In a 6-quart saucepan or pot, combine all ingredients except salt, pepper and cheese. Simmer partially covered for 1 1/2 to 2 hours. Discard the parsley bundle; season to taste. Pour into hot soup plates and garnish with cheese. ill stand up. Slice off about 2-inches from the other end and scoop out the seeds. Fill the melon with one cup of mixed fruit. Frost the outside of the melon with the creamcheese mixture. NOODLES: This is a lost art. may I add that I usually use wonton skins and make life easy for myself; but once in awhile. Add salt to eggs,add eggs to flour. mix with your hands until the dough leaves the sides of the bowl. It should be fairly stiff. Knead until dough is smooth and elastic. Roll out on a lightly floured board (or on a white cloth). Roll and stretch until it is paper thin. well very thin. Cut into 3" squares. Place one T of filling in center of each square and fold to make a triangle. Crimp edges with a fork and cook in boiling water. If you have a pasta machine (or I sometimes use FP go for it. Cook until they rise to the top; about 10 or 12 minutes. DO NOT COOK IN THE SOUP. You may warm them in the soup. FILLINGS. These days I zap all the ingredients for each type of filling in the FP. leaving the eggs for last. For the cheese filling, you just want to combine. I would serve all but the cheese with Chicken Noodle soup. the Cheese Kreplach are usually served on the side (for a dairy meal) with sour cream. Each of these recipes makes about 30; figure at least 3 each Cheese, american swiss 0.25lb 2731 Cottage cheese, large curd 2.00lb 2731 Egg, separated 4.00ea 273 Peel potatos,wash and cook. Then drain and press through Potatopress. Add Breadcrumbs,cheese,salt and grinded nutmeg. Form fingerlengh and app 1. 2" thick Kroketten. Then roll into flour,then eggwhite and last breadcrumbs. Make sure oil is hot and fry kroketten in mild to med. Heat until golden brown. Keep turning Kroketten constenly. t before serving, stir soup and pour into chilled demitasse cups or small bowls. Serve with Special Butter Cookies. Servings: 1 *(pronounced kroo chi, with the oo like in moon, and i like in fin. ) Combine the first six ingredients. Add enough flour to make a rollable dough. Roll flat, 1/2 inch thick. Cut into strips, 1 inch wide and 3-4 inches long. Tie each strip into a simple knot. Deep fry until golden brown. Sprinkle with sugar. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PREHEAT THE OVEN TO 325F. Beat the butter with the sugar by hand, with a hand mixer set at medium speed, or in a heavy-duty mixer fitted with the paddle. Continue beating until the mixture lightens both in texture and color, about 4 or 5 minutes. Beat in the vanilla, then the yolks, one at a time, beating smooth after each addition. Stir the flour and cornmeal together, and stir into the butter mixture by hand. Line 2 or 3 cookie sheets with parchment paper and pipe the Krumiri in horseshoe or stick shapes, using a pastry bag fitted with a 1/2-inch star tube (Ateco #4). Bake about 15 minutes. Remove from pans and cool on a rack. VARIATION OF KRUMIRI: SCHIACCATINE DI GRANTURCO. These wonderful biscotti are always on the bar at Tonino and Claudia Verro's charming inn, Contea, at Neive, near Alba in Piemonte. The surrounding area, known as the Langhe for its situation in the Langa hills, has some of Italy's most breathtaking natural scenery, as well as excellent wine and Grappa. FOLLOW THE RECIPE FOR KRUMIRI, but do not pipe the dough. Divide the dough in half and place each half on a piece of parchment or wax paper. Shape the dough into a rough log about 1-inch diameter and about 6 inches long. Roll and tighten the paper around the dough, to make it perfectly cylindrical. Chill the cylinders of dough about 1 hour, until firm. Remove one piece at a time from the refrigerator and slice the cylinder into disks 1/4-inch thick. Arrange the disks of dough on paper-lined cookie sheets, 1 inch apart on all sides. Continue with the other cylinder of dough. Bake as for the Krumiri. k: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Notes ********** RECIPE ENDS ******** Sprinkle with oregano and serve. Notes ********** RECIPE ENDS ******** cans 1.00c Sift flour and put in large kettle. Add sugar, salt, melted lard and butter, milk, yeast and eggs. Mix well and let stand to rise. Mix down with spoon, let rise again. Put into pans, let rise. When ready to put into oven, cover with thick sour cream, sugar and cinnamon. Bake at 350 F. about 40 minutes. .75 4531 Cinnamon 0.50ts Combine butter with hot cooked noodles, Add eggs and stir until blended in. Season to taste. put in 9 x 13 pan and bake at 350 for one hour. Serve with roasted anything. It's a forgiving recipe. For a lighter tyaller kugel. beat whites first; but I never do! This is the good old fashioned way of serving what's 'bad' for you but tastes so good. These days i only make it for special occasions. like when little Sara comes to dinner. 1.00qt Bone, cut in half, and skin the chicken breasts. Note: It will take about 20 kumquats to make 1 1/2 cups. Combine cheese & 1/2 tsp tarragon; set aside. Flatten chicken to 1/4 inch thickness; spread cheese mixture evenly on each piece of chicken; roll up, tuck in sides; pick. Combine egg & 2 Tbsp water in a small bowl; stir. Combine breadcrumbs & wheat germ in a shallow dish. Dip each roll in egg white mix; dredge in bread crumb mix. Place in a 12x8x2 inch baking dish coated with cooking spray. Bake at 400 for 30 min. Set aside; keep warm. Combine juice, sugar, and garlic in a small saucepan; boil. Cook 6 minutes or until reduced to 1 cup. Combine 2 Tbsp water & cornstarch; stir. Add to juice mix, stir. Add 1/4 tsp tarragon, vinegar, liqueur & 1 cup kumquats; simmer 5-min or until kumquats are tender, stirring constantly, remove & discard garlic. Remove wood picks & serve with sauce. Garnish with additional kumquats. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For filling: Seed, chop and pat dry kumquats, reserving 1/3 cup kumquat syrup. Combine eggs, 1 1/2 cups pecans, 3/4 cup sugar, 3/4 cup butter, kumquats and 3 tablespoons Cognac in processor or blender and mix well using on/off turns. Turn into bowl. Cover and freeze at least 1 hour. (Filling can be prepared ahead and frozen. ) To assemble crepes: Generously butter two 7x11-inch baking dishes. Reserve 1/3 cup filling for sauce. Fill each crepe with about 1 1/2 to 2 tablespoons filling. Roll crepes up cigar fashion. Arrange seam side down in single layer in prepared baking dishes. (Can be assembled to this point 1 day ahead, covered and refrigerated, or frozen for several days. ) Preheat oven to 350 deg. Sprinkle crepes with remaining pecans and sugar and drizzle with melted butter. Bake until bubbling hot, about 15 minutes. Meanwhile, combine 1/3 cup reserved filling, 2 tablespoons Cognac and 1/3 cup reserved kumquat syrup in small saucepan and bring to simmer over low heat. Warm remaining Cognac in small saucepan. To serve, arrange crepes on platter and top with sauce. Ignite Cognac and pour over top, shaking platter until flame subsides. Serve immediately. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. Trim fat from beef steak; cut beef into 3/4-inch cubes. Toss beef, 1 tablespoon oil, the cornstarch, salt and white pepper in glass or plastic bowl. Cover and refrigerate 30 minutes. Cut chilies into thin slices (remove seeds and membrane if desired). Cut onions diagonally into 1-inch pieces. Cut bell pepper into 3/4 inch squares. Heat 12-inch skillet or wok until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add beef; stir-fry 2 minutes or until beef is brown. Remove beef from skillet. Heat skillet until very hot. Add 2 tablespoons oil; rotate skillet to coat bottom. Add chilies, garlic, ginger root, bean sauce and bamboo shoots; stir-fry 1 minute. Add beef, bell pepper and sugar; stir-fry 1 minute. Stir in onions. Sprinkle with peanuts. Betty Crocker Creative Recipes No. 54, March 1991 Notes ********** RECIPE ENDS ******** 4.50c Combine chicken, 2 tablespoons soy sauce, cold water, 1 1/2 tablespoons cornstarch and garlic salt in bowl. Stir evenly in one direction and let marinate 30 minutes. Remove tips and seeds from chiles, then cut in 1-inch pieces. Combine remaining 2 tablespoons soy sauce, wine, sugar, 1 teaspoon cornstarch, salt and sesame oil in small bowl. Heat 2 to 3 inches oil in wok to 400F. Add chicken and fry 30 seconds. Remove chicken and drain off all but 2 tablespoons oil. Heat oil and fry chiles until black. Add ginger root and chicken, stirring and tossing together. Add soy-wine mixture and cook, stirring, just until thickened. Remove from heat and sprinkle with nuts. 1992 The Los Angeles Times 8746 (19-oz each) chunky sirloin 2.00cn 8746 burger soup 0.00 Bone chicken, remove skin and cut meat into 3/4 inch cubes. Combine with marinade ingredients in the order listed. Set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 300 degrees. Add chicken, stirring to separate pieces. Remove and drain. Combine seasonings thoroughly and set aside. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods, breaking only one in half. Stir for about 45 seconds or until browned (but not burned). Return chicken and cook for 1 - 2 minutes until browned. Add vegetables, stir-frying for 1 minutes. Add seasonings, mixing thoroughly, and cook until thickened. Sprinkle with sesame and hot chili oils and finally with roasted peanuts to serve. You can also try this with squid. s with confectioners' sugar, lemon juice and salt until mixture is smooth; add remaining watermelon chunks and blend a few seconds longer until smooth. Dice chicken then soak in cornstarch soy sauce mixture for at least 1/2 hr. Clean chiles of seeds, cut into 1" pieces; set aside. Fry peanuts in a bit of oil till barely golden. (Do not burn). Set aside. Stir fry chicken for only about 1/2 minute; set aside. Discard the oil. Make up a seasoning sauce of 2T soy sauce, 1T white wine, 1 T sugar, 1 t. cornstarch, 1/2 t. salt, and 1 t. sesame oil. In 2 T. oil, fry chiles till black, then add ginger and the chicken. Continue stirring, and add the seasoning sauce. Stir until sauce thickens a bit, and all is thoroughly heated. Remove from heat and mix in peanuts. Of course you may want to adjust the amount of red chiles to taste, since this can be HOT!!! If you have low tolerance for heat, you might reduce by half your first time. You may also adapt recipe for shrimp or beef. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from fr Cut chicken into cubes. Beat egg in med. bowl; add chicken. Sprinkle with 1 1/2 TB cornstarch; mix well. Stir in 1 TB each of soy and peanut oil. Marinate 30 minutes. at room temp. Mix 2 tea. cornstarch and the water in a small bowl until smooth. Stir in 3 TB soy, the rice wine, vinegar, sugar and sesame oil. Heat wok over high heat 15 seconds; add 3 TB oil and heat until hot. Reduce heat to low. Add peppers; cook, stirring and pressing them against the sides of the wok, until dark red, about 10 sec. Add ginger and garlic, stir fry 10 sec. Increase heat to high, Scatter in chicken, about 1/4 at a time; stir fry 1 minutes. after all chicken has been added. Add bamboo shoots, cook 1 minute. Add scallions, cook 30 sec. Stir cornstarch mixture; add to wok. Cook and stir until sauce thickens and coats the chicken evenly. Add peanuts and turn off heat. Stir to blend. d 19936 Honey 0.00 In a small bowl, combine sauce ingredients; set aside. In a medium bowl, combine cornstarch, soy sauce and sherry; mix well. Add chicken; toss gently to coat. Set aside. In a large nonstick skillet or wok, heat 2 tablespoons oil. Add the chilies and peanuts; stir-fry until peanuts start to brown. Remove peanut mixture from skillet; set aside. Heat 2 tablespoons oil in same skillet. Add chicken mixture; stir-fry until chicken is no longer pink in center. Remove chicken from skillet; set aside. Heat remaining 2 tablespoons oil in same skillet. Add water chestnuts, bell pepper, bamboo shoots, garlic and ginger; stir-fry 1 minute. Stir sauce; add to vegetables. Cook, stirring constantly, until sauce is thick and bubbly. Return chicken, chilies and peanuts to skillet. Add green onions; heat thoroughly, stirring occasionally. Typed by Syd Bigger. 1.00T d 19938 Pecan halves Dice the chicken: marinate for 30 minutes in 1 tb soy, the cornstarch and rice wine. Cut the scallions into 1 in. pieces and the chiles in half (they are assuming you are using small ones). Heat the oil and deep fry the chicken dice for 2 minutes. Drain well. Reheat the oil and fry peanuts for 3 minutes. Drain. Heat a pan with 3 TB of oil and stir fry ginger, scallions and chiles. And chicken dice and stir fry for another minute before stirring in 1 tb soy and the sugar. Adjust the seasonings and stir in the peanuts. Serve sprinkled with sesame oil. [Note: I believe this recipe assumes the use of raw peanuts. If you are using roasted peanuts, omit the deep fry. ] This is from a Chinese cookbook published in Taiwan. Raisins Instructions: Cut celery stalks crosswise into two pieces each, about 3" long. Push toothpicks through sides of celery to form axles for four wheels. Fill celery wagon with peanut butter, cheese or dressing. Stick carrot rounds onto ends Cut cleaned squid tubes lengthwise to open; lay flat on a cutting board. Holding a long sharp knife at a slight angle to the board, score the inside of the squid tube diagonally in one direction every 1/4 inch. Turn the squid 1/4 round and score again to produce a crosshatch pattern. Repeat with all squid. Be careful not to cut all the way through. Cutting along score lines, cut each squid tube crosswise into 3/4 inch wide strips. (The scoring will make each strip curl when cooked. ) Combine marinade ingredients in a medium bowl. Add squid and stir to coat; set squid aside. In separate small bowls, combine chili seasoning and sauce ingredients; set aside. Place a wok or 10 to 12 inch frying pan over high heat. When hot, add 1 tablespoon of the oil and swirl to coat cooking surface. Add squid and stir until opaque, 3/4 to 2 minutes. Transfer squid to a bowl. Add remaining tablespoon of oil to wok. Add chili seasoning and stir until fragrant, about 10 seconds (press lightly on whole chilies to release their heat). Add celery, bell pepper, onion and bamboo shoots and stir for 2 minutes. Stir in sauce mixture, cover and cook 1 minute more. Return squid and their juices to the wok and add cornstarch mixture. Stir until sauce boils and thickens slightly. Serve over rice. Makes 4 servings. Per serving: 239 Calories, 16 g Protein, 19 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 6 g Polyunsaturated Fat, . 3 g Omega-3 Fat, 198 mg Cholesterol, 735 mg Sodium. Note: Shrimp, scallops, cubed swordfish or halibut may be substituted for the squid. s from heating element 5 minutes or until lightly browned on top. Garnish with lemon slices and fresh parsley sprigs. Serve immediately. Yeild 4 to 6 servings. Notes ********** RECIPE ENDS ******** usly until a ball of dough forms. (Assembly: 5 mi Cut chicken into thin strips. Combine 1 Tb. each cornstarch and teriyaki sauce with red pepper in small bowl; stir in chicken. Let stand 15 minutes. Meanwhile, combine water, remaining 1 Tb. cornstarch and 2 Tb. teriyaki sauce with vinegar; set aside. Separate and rinse lettuce; pat dry. Cut leaves crosswise into 2" strips. Heat 1 Tb. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 2 minutes; remove. Heat remaining 1 Tb. oil in same pan. Add lettuce; stir-fry 1 minute. Stir in chicken and teriyaki sauce mixture. Cook and stir until mixture boils and thickens. Remove from heat; stir in peanuts. Serve immediately. Note: I think I would substitute onion pieces for the lettuce, perhaps 1 lg. onion, cut into 1/4" pieces. Serves: 4 sonings. Spread evenly on each cut bread half. Spread each half with onion,sausage and cheeses. Bake @ 350 degrees 20 to 25 minutes or until cheese is melted and lightly browned. Makes 6 servings. Bread crumbs ROAST THE PEANUTS IN A 325F oven until golden brown (about 10 minutes). Re- move and set aside. To make marinade, mix together rice wine, cornstarch and 1 teaspoon Asian sesame oil. In a bowl, toss the chicken with the marinade; set aside until ready to cook. In a small bowl, mix well soy sauce, vinegar, sugar and other teaspoon of sesame oil. Over medium heat, preheat wok until hot. Add oil, salt and dried red chiles; cook until chiles are charred (about 15 seconds). Add ginger and garlic; stir-fry until fragrant and lightly browned (about 30 seconds). Increase to high heat, add bell peppers and stir-fry for 30 seconds. Add the chicken into the wok and stir-fry a minute or until the cubes feel firm to the touch and are opaque white in color. It should take no more than a total of 2 minutes. Now stir in sauce mixture; toss and stir until it thickens into a glaze (about 30 seconds). Remove wok from heat. Add reserved roasted peanuts, fold together. Serve hot. Selden, here is my version of General Tso Chicken, which is also known as Kung Pao Chicken. When charring the chile peppers, be sure the ventilation is on and avoid breathing the strong chile fumes. The charring creates a desirable smoky flavor. Serves 4 to 6 with other dishes. icle sticks and cups Pour milk into blender and add gelatin. Let soften for one minute before adding the rest of the ingredients to whip. Cut chicken into 1/2 inch cubes. You will have about 1-1/2 cups. Combine the egg white, cornstarch, soy sauce and 1 tbsp water and add to chicken cubes, mixing well. Set aside for 30 minutes. Wipe the chicli peppers clean with a wet towel. Remove the tops and set aside on plate with scallions Combine the sauce ingredients in a cup. Set aside near cooking area. Place a strainer over a pot near the cooking area. Heat a wok over moderate heat until it is very hot. Add the peanut oil and heat to about 300. Mix the chicken again and add to the hot oil. Raise the heat to high and stir the chicken until it separates or until most of the chicken has changed color but is not yet completely cooked. Pour the oil and chicken into the strainer to drain. As soon as the oil has drained away, transfer the chicken to a plate. Heat the same wok. Add 2 tbsp of the drained oil, brown the chile peppers until they turn dark red, then add the scallions and the cooked chicken and stir fry for 1 minute. Stir the sauce mixture well and add it to the chicken while stirring over high heat until it thickens and coats the chicken with a clear gaze. Add the peanuts and mix well. The whole batch blended at once will keep its carnival consistency stored in a container in the freezer. Kids can serve themselves. Adding a little water makes it a "slush". Even kids who Preparation: Put the oil in a wok over medium heat. Fry the garlic, shallots, and coriander root. When browned, remove from the wok and set aside. Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat. Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander. shrooms & Garlic Linguine With Bacon And Sun-Dried Tomatoes Linguine With Clam Water Cress Sauce Linguine With Crab And Wild Mushrooms Likker Pudding Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Butterfly the scampi, lay flat and butterly again. Stuff with the onion, pepper and asparagus. Roll the scampi around the vegetable filling and wrap with the sea weed. Heat the oil to 350 degrees and deep fry the scampi just until they turn pink. DIP: 1. Boil the first three ingredients for a few minutes. Add the bonita shavings. Let the sauce cool. Just before serving, using a garlic press, squeeze a drop of ginger into the sauce. ono :-1.00 Oven Temp:0 **NOTE** Water must be NOT hot as it will kill the yeast. Oven must be preheated to 200 degrees F. Cube bread then spread on a cookie sheet and place in oven for 1 hour. Bring 6 quarts of water to a boil and drop in the bread. Remove from heat, cover with a towel, & allow to sit at room temperature for 8 hours. Strain through a fine seive by pressing the moistuire from the bread. Sprinkle the yeast & 1/4 teaspoon of sugar over the cup of lukewarm water and stir to dissolve the yeast completely. Set aside in a warm place covered by a towel for approx. 10-12 minutes or until. mixture doubles in volume. Add the mint leaves, and remaining sugar, stir well then re-cover with the towel and set aside for 8-12 hours more at room temperature. Again strain the mixture through a fine seive. Pour into a 1 gal. container, add the raisins, cover the top with plastic wrap, secure with a rubber band, and place in cool NOT cold, spot for 4-5 days or until the raisins are floating and the sediment has sunk to the bottom. Pour off the clear amber liquid and rebottle in a clean jug or bottles. refrigerate until ready to use. In Russia this is a beverage as well as cold soup stock. ontainer in the refrigerator. NOTE: This recipe works well with crabmeat and salmon too. Source: The Creative Lunch Box by Ellen Klaven Brought to you and yours via Nancy O'Brion and her Meal-Master Notes ********** RECIPE ENDS ******** eam and any remaining Heat the oil in a pan and add the turmeric, onion, ginger, garlic, and chili flakes, and stir fry over moderate heat for 2 minutes. Add the lemongrass and fry for 1 minute more. Add the hen and fry for 4 minutes, stirring constantly. Add the fish sauce, salt, and broth. Bring to a boil, cover the pan, and cook over moderately low heat for 30 minutes. The sauce will reduce and thicken. Serve warm with rice and salad. and mix just enough to moisten; the dough is rather soft and s Serves: 6 Inject strawberries with Grand Marnier, using flavorizer. Inject gently until each berry will hold no more liquid. Melt chocolate in top of a double boiler. Holding the injected berries by their stems, dip them one at a time into the chocolate. Turn them stem side down onto a piece of wax paper that covers a plate. When finished dipping berries, place plate in refrigerator and chill one hour before serving. he bones for soup, the skin, diced and crisped in the oven til browned, then Boil tomatillos in water with garlic,chiles,salt and pepper until soft,about 15-20 minutes. puree cooked sause in blender to liquefy. while blending,add washed cilantro leaves. set aside. the sauce yield is about 2and1/2 cups. it will thicken upon standing and you may need to thin with chicken stock. simmer chicken in lightly salted water until tender about 10-15 minutes. cool chicken will be slightly undercooked. shred cooked chicken and then,just prior to serving,heat in 1 cup chicken stock. this will heat chicken without overcooking. in medium skillet,heat oil to 300 degrees. pass tortillas into hot oil for a few seconds to soften and seal. remove carefully and set aside between paper towels. do this just prior to assembly fill softened tortillas with shredded chicken and 1-2 tablespoons sauce. roll up and place seam-side-down in casserole. pour green sauce over top and garnish with sour cream and cheese. place in 375-degree oven 5-8 minutes or just long enough to melt cheese. note:sauce may be made a day in advance,but the dish is best when chicken is freshly prepared. Serves :6 KeyWords :Mexican Kids Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 On a large salad plate, arrange the greens and crab-filled radicchio leaves. Garnish with grilled and papaya slices. Pour vinaigrette over the salad or serve on the side. TO MAKE THE LIME DILL VINAIGRETTE: In a bowl, mix the mustard and vinegars. Wisk in the egg yolk. Gradually add the oil, wisking constantly. Stir in the lime juice and honey. Wisk in the tarragon, basil, oregano, and parsley leaves, garlic, pepper, salts, and dill weed. Add a drop of green food color if desired. 0 c Brown pork over medium heat until tender. Drain excess grease. Add RO*TEL Tomatoes and Green Chilies and picante sauce to taste. Cook until tomatoes are tender. Reduce heat and add refried beans. Simmer until blended well. Deep fry 6" flour tortillas until light brown. Top with meat, bean and tomato mixture. Top with shredded cheese, shredded lettuce, sliced tomato, sliced avocado and sour cream if desired. Roll on lightly floured board to a 13-inch circle. Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* FOR PASTRY: Preheat oven to 300F. Roll pastry 1/8-inch thick. Cut into circle 1 inch larger than diameter of 1-quart souffle dish. Transfer to baking sheet, prick with fork and bake 30 minutes. If not quite browned, increase heat to 350 F and continue baking until nicely colored. Let cool on wire rack. Heat oven to 350F. Combine 1/2 cup sugar with water in 8-inch skillet and cook, swirling pan frequently, until caramelized. Pour into 1-quart souffle dish. Begin adding apples, arranging vertically (fill dish as compactly as possible since fruit will shrink during baking). Lay remaining apples (or as many as possible) on top. Sprinkle with remaining 1/2 cup sugar and cinnamon. Pour melted butter evenly over top. Cover with foil, making several slits to allow steam to escape. Lay piece of foil on lower oven rack to catch any juices that might overflow. Bake, basting frequently, until apples are tender, about 1-1/2 hours. Remove from oven and cool 15 minutes. Carefully pour off juices into 8-inch skillet and boil over medium-high heat until reduced and caramelized. Run knife around inside of souffle dish to loosen apples. Set pastry over fruit. Place serving plate on top and invert. Pour caramelized juices over top. Heat heavy skillet until quite hot. Dust tarte with sugar and hold bottom of hot skillet over top of tarte to sear sugar, or place under broiler. Repeat 3 more times. Serve warm or cold. Serves 4. From Ernie's, San Francisco, CA. Published in Favorite Restaurant Recipes, Bon Appetit, 198 1. essed this thought. Notes ********** RECIPE ENDS ******** 00 -1.00 -1 -1.00 -1.00 -1.00 0mea 9040FLamb Ragout Crockpot /vegetarian 8601 6 These cylinders of lace cookies are a lovely accompaniment to a fruit or custard, or they may even be served by themselves. Sometimes I whip cream and pipe it into the delicate cylinders. PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5 to 6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container. Makes 4 dozen. Extra large ripe tomato 1.00 pk (4oz) string cheese 8.00 oz Container whipped cream 0.00 Cheese 1.00 tb To 2 salad dressing 0.00 Carrot peeler 0.00 Paring knife 0.00 Cutting board 0.00 Bowl 0.00 Spoon 0.00 Butter knife 0.00 Plate Instructions: PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. Process the butter and sugar for 1 minute, or until the mixture is creamed and fluffy. Add the egg, vanilla, cinnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or until the flour just disappears. Do not over-process it. Scrape down the sides of the bowl once during processing. Batter will be very thin. Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets that have been sprinkled with water. Do not use Teflon-coated sheets. Place about 12 cookies on each 17-by-14-inch sheet. (These cookies spread while baking. ) Bake for 6-to-8 minutes, or until they are browned. Let them rest on the baking sheets for 2 minutes, then transfer them carefully and quickly to wire racks with a metal spatula. If they cool before they are removed from the baking sheet, return the sheet to the oven for 1 minute. Let the cookies cool completely before storing them in an airtight container. This recipe is from "Abby Mandel's Cuisinart Classroom," (Cuisinart Cooking Club, Inc. , 1984). g cheese, from one end of the cheese to Blend the remaining cream cheese with one or two tablespoons of your fa *INGREDIENT LIST SHOULD READ: 1 16-oz. jar whole spiced crabapples, drained. **INGREDIENT LIST SHOULD READ: 1 3-oz. cream cheese, softened. ***INGREDIENT LIST SHOULD READ: 1-2 tsps. milk. ****INGREDIENT LIST SHOULD READ: 2-3 drops red food coloring. In small bowl, combine cream cheese, milk and food coloring. Mix until smooth and creamy. Frost each apple, using scant teaspoonful of cheese mixture, half-way up sides, covering bottom of apple. Dip bottoms of apples in chopped pecans. Arrange apples in wreath of parsley or watercress around meat. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. Marilyn Sultar cream cheese to seal one worm inside a folded leaf as if it had made a cocoon. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 Notes ********** RECIPE ENDS **** Cook okra in small amount of water until tender but not mushy (about 5 to 10 minutes). Drain. Arrange in single layer in glass dish (do not use a metal dish or container). Pour vinegar over the okra marinate in refrigerator 3 hours, Drain; discard vinegar. Arrange okra in serving dish. Garnish with chopped tomatoes, onions, and ginger root. Serve chilled. ine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded let Intro. Tagines are Moroccan slow-cooked meat, fruit & vegitable dishes which are almost invariablely made with mutton. Using lamb cuts down the cooking time, but if you can find good hogget (older than lamb, younger than mutton, commonly labelled "baking legs" and sold cheaply) that will do very well. In a large saucepan gently fry the onion in the olive oil until soft, add the meat to the pan and cook until it changes color, then add the spices. Add water to just cover the meat and salt to taste. Cover and simmer gently until the meat is tender, about 1 1/2 - 2 hours. (Displace the lid a little after an hour if there appears to be too much liquid. ) 2. Add the pears to the meat together with the sultanas & almonds. Cook for a further 5 minutes or until the pears are soft. Serve with rice. Parchment paper 0.00 Cookie sheet 0.00 Popsickle sticks 0.00 Spatula 0.00 Toothpicks Instructions: With an adult's h * Oyster sauce is an ingredient used frequently in Oriental Cooking. Partially freeze lamb. Thinly slice into bite-size strips. In a 2-cup measure stir together 1/3 cup water, oyster sauce, cornstarch, grated gingerroot, and chicken bouillon granules. Micro-cook, uncovered, on 100% of power for 1 1/2 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Set aside. I a small nonmetal bowl combine bok choy, sliced mushrooms, and 2 T water. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% power 3 to 4 minutes or till bok choy is just crisp-tender. Drain. Cover and set aside. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to browning dish. Swirl to coat dish. Add lamb strips. Micro-cook, covered, on 100% power for 1 1/2 to 2 1/2 minutes or till lamb is done. Drain off fat. Stir in oyster sauce mixture with toasted pine nuts and bok choy mixture. Serve over hot cooked rice if desired. of stick hanging o Bake HEAT THE OVEN TO 350F. Trim the meat of visible fat and gristle, and set aside. Heat 3 tablespoons of the oil in a skillet over medium high heat. Add the lamb and brown on all sides, being careful not to crowd the pan; this will have to be done in batches. Remove the lamb with a slotted spoon, and place it in an oven-proof casserole. Add the remaining fat to the pan, and saute the onions, carrot and garlic, stirring frequently, until the onion is translucent, about 5 minutes. Scrape the mixture into the casserole with the lamb. Add the tomatoes, thyme, rosemary, salt, pepper, parsley, wine and stock to the pan, and bring to a boil over medium high heat. Place the pan in the center of the oven and bake for 2 1/2 hours, or until the lamb is beginning to become tender. Add the beans, and bake for 30 to 40 minutes. Serves 6 to 8. (The stew is even better if made a day or two in advance and refrigerated tightly covered. Discard any fat that hardens. ) Reheat in a 350F oven, stirring occasionally but gently. 3107 Cracked Wheat 2.00c 3107 Ground Lamb or Beef 2.00lb 3107 Onions 2.00lg 3107 Salt 2.00ts *Note: Lamb shanks may be substituted for leg of lamb. Wipe meat with damp cloth. Make incisions with small sharp knife on all sides of leg or shanks. Insert pieces of garlic clove and cheese. Rub with lemon juice. Sprinkle with herbs, salt and pepper. Wrap securely in heavy paper twice. Use greaseproof paper such as cooking parchment or oil brown paper. (do not use aluminum foil. It prevents browning. ) Tie with string. Bake a leg for 2 1/2 hours in 350 F oven. Bake 2 hours if using shanks. *** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Teddy Bear Carousel Serves :2 KeyWords :Kids Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare the marinade in a bowl by combining onions, ginger root, chili peppers, soy sauce, honey, sesame oil, sesame seeds and garlic. Marinate the leg of lamb (have the butcher butterfly it) overnight in a large zip bag, turning several times. Heat the grill to glowing hot and grill lamb for about 20 minutes per side. Brush with marinade while cooking. Remove from grill and let set for a few minutes. Carve on the diagonal into slices and serve garnished with fresh parsley. Serves 8. apple Place limas in oven proof casserole,and barely cover with water. Bake at 350 deg. 2 hours,adding 1 tes. salt after 1 hour. Check from time to time,and add water if necessary if beans dry out. Meanwhile,heat one tbles. oil in large,heavy skillet over high heat on stove. Add some lamb without crowding,and brown well in batches on all sides,adding extra oil as necessary. When all the lamb is browned,transfer meat to cast iron Dutch oven or casserole,along with remaining teaspoon salt,pepper,bay leaves,coriander,savory,and 1/2 cup milk. Cover and bake 30 minutes. Remove cover. Add remaining 1/2 cup milk,and continue to cook 45 minutes more,until meat is falling apart and tender. Remove from oven. Cover,and keep warm. Meanwhile,peel onions and halve them from tip to root. Place cut surface down on work surface and sliver each from tip to root. Toss with 1 teas. oil,set aside. Halve the tomatoes crosswise. Sprinkle with salt and pepper,and drizzle with some oil. Set aside. When it's time to put dinner on the table,preheat broiler. Place onions in heat resistant dish,and place under broiler. As tops begin to color,remove from oven,toss onions and then put back into oven. Continue this process,stirring until onions are tender,about 5 minutes. Place tomato halves on top of onions,and return to broiler for about 3 minutes,until they wilt. Do not let them burn. Arrange onions and tomatoes on plate. Serve lamb in one covered casserole and lima beans in another. Scoop up some meat and onions and wrap in tortillas. Serve with sour cream and salsa along with the lima beans as a side dish. Makes 4 servings. I realize there is no oven setting given for the baking. I guess it is an over sight on the part of Michael Roberts. I will try and get same. Melt half of butter in large skillet over medium high heat. Add mushrooms and onions and saute until tender, about 5 to 10 minutes. remove and keep warm. Melt remaining butter in same skilled over medium high heat. Sprinkle chops with rosemary, garlic powder and salt and pepper. Add to skillet and saute until browned on both sides about 5 minutes. Reduce heat to medium and continue cooking until tender. Transfer lamb chops to heated platter. Pour wine into skilled and cook over medium high heat, scraping up any browned its clinging to bottom of pan, until liquid is reduced by about 1/ 3. Spoon vegetables over chops and top with sauce. Lamb Chops with Raspberry-Port Sauce. This raspberry sauce can be made. Mix all ingredients except lamb chops and raspberries in shallow glass or plastic dish or heavy plastic bag. Add lamb, turning to coat. Cover and refrigerate at least 2 hours but no longer than 24 hours, turning lamb occasionally. Remove lamb from marinade; reserve marinade. Set oven control to broil. Broil lamb with tops about 5 inches from heat about 6 minutes or until brown; turn. Broil 6 to 9 minutes longer or until desired doneness. Heat reserved marinade and raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Cook about 10 minutes, stirring occasionally, until sauce is reduced to half. Serve with lamb. 4 SERVINGS; 415 CALORIES PER SERVING. e Cut tortillas into triangles and cook in hot oil until golden brown. In saucepan, combine Queso Quesadilla with milk and cook until melted. Add chili powder. * or any fine blue vein cheese of your choice. Toss lamb chops with salt, pepper and olive oil. Wrap exposed bones with aluminum foil so they do not burn. Grill to desired temperature. For sauce: Add wine to a sauce pot and reduce by half. Add heavy cream and reduce on med. heat, until thickened. Whisk in cheese and then butter until incorporated. Salt and pepper to taste. be washed in the dishwasher, wash your hands thoroughly with soap and water after handling them, and *substitute: 1 can (20 ounces) pineapple chunks Drained. This fresh-tasting combination of mint and pineapple complements lamb. Set oven control to broil. Mix orange juice and honey; reserve 2 tablespoon Place lamb chops on rack in broiler pan. Brush lamb with reserved orange mixture. Broil with tops about 5 inches from heat about 6 minutes or until brown; turn. Brush with reserved orange mixture. Broil 6 to 9 minutes or until desired doneness. Heat remaining orange mixture, the pineapple and mint to boiling, stirring occasionally. Serve with lamb chops. 4 SERVINGS; 425 CALORIES PER SERVING. To Grill: Cover and grill lamb 5 to 6 inches from medium coals about 12 minutes, turning and brushing with orange mixture once, until desired doneness. occasionally explode. Here are ways to heat peppers: o For a large number of peppers, and to retain the most texture, lower peppers gently into 375F oil and fry until the skin blisters. In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. turn them until the skin is charred. o Place a wire cake rack over a gas or electric burner. o Set the gas or electric burner at the highest temperature, and use tongs to turn the peppers on a wire cake rack until all surfaces are charred. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). Bake 20 minutes in a pre-heated 375F oven, or until just cooked through. ~ Jeff Smith "The Frugal Gourmet" tops the cooking action immediately, and cools them e Mix lamb, egg, bread crumbs, 1 t salt, 3/4 t rosemary and hot pepper sauce in bowl. Shape into 8 patties. Heat oil in large skillet over high heat. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes; put lamb patties on top of vegetables. Cover and heat through. Sprinkle with parsley. Serve. Milk 0.50 c Grated Cheddar Cheese 0.25 t Salt 1.00 c Broccoli florets, parboiled Instructions: For little people these can be a meal in themselves. Adults might want to add fish or chicken or perhaps just a salad. Preheat the oven to 350 deg F. Carefully spoon the potato ou Place carrots and turnips on bottom of a slow cooker. Top with lamb and potatos. In a small bowl, combine parsley, garlic, salt, pepper, marjoram, broth and wine. Pour over ingredients in pot. Cover and cook on low for 8-9 hours. Then turn crock-pot to high and remove meat and vegetables with a slotted spoon; keep warm. Dissolve cornstarch in water in a small bowl, then stir mixture into crock-pot. Cover and cook on high for 15-20 minutes, stir occassionally. Return meat and vegetables to pot, heat and serve. 5.00 9002 Thin Slices Fresh Or Dried 3.00 9002 Galangal (Kha) * 0.00 9002 Fish Sauce (Nam Pla) 0.25c 9002 St Preparation: Cut lamb across grain in slivers about 2" long. In bowl, sprinkle lamb with salt & cornstarch; rub into meat; add sherry. Marinate lamb for 15 minutes. Trim & cut scallions in 2" pieces. Halve, core & slice bell pepper into slivers to match lamb. Combine stock, soy sauce, sugar and vinegar; reserve. Cooking: Heat peanut oil in wok to deep-fry temperature (bubbles form around dry chopstick held upright in oil). Fry lamb slivers briefly, until coating of starch begins to brown. Remove to strainer & reserve. Remove oil from wok and save. Wash wok. Return wok to high heat. Add 2 T oil to very hot wok. When oil starts to smoke, add scallions & bell pepper. Stir-fry for 30 seconds; add garlic & ginger. Keep stir-frying. When pepper turns bright green, add stock mixture. Stir until liquid boils and reduces slightly. Add lamb. Stir-fry until lamb is hot. Serve. 2 Lime Juice 0.25c Make stock: Put lamb bones, ginger, onions & water in stock pot. Bring to boil, reduce heat & simmer for 2 hours, reducing liquid by half. Skim froth. Shred lamb meat. Add meat, salt, sugar & light sherry to stock. Simmer for another 20 minutes. Finish soup: Wash & soak "cloud ears. " Soak noodles for a few minutes until soft. Drain & rinse mustard green; slice into shreds. Rinse bean sprouts. Wash & remove roots from scallions; shred on bias, greens & all. Prepare Fire Pot: Heat charcoal briquettes. When they start to turn white, transfer to bottom of Fire Pot; place pot on heat-proof tile on your table. Add half the broth & half the other ingredients, reserving the rest for later in dinner. Serve after broth has boiled briefly. 9003 Dry sherry 1.00tb 9003 Sliced bamboo shoots ** 0.50c Add enough water to just cover the lamb bone. Bring to a boil over high heat, reduce the heat, and simmer, partially covered, 1 to 2 hours, or until the stock is somewhat reduced and flavorful. If it tastes weak, simply raise the heat a bit and let it reduce further. Drain the stock into a colander set over a large bowl. Remove the bones and cut any remaining meat off and set aside. Discard the vegetables and bones. Remove any fat that has floated to the top. The stock can then be refrigerated or frozen, or used right away to make a soup. Makes about 8 cups. -Dressing, divided 3.00 tb Milk 0.50 ts Each: ground cumin, onion 0.00 -powder 0.25 ts Each: ground red pepper, 0.00 -garlic powder 4.00 Boneless skinless chicken 0.00 -breasts (approx 1 1/4 lbs) 0.00 -cut into 1 inch chunks 1.00 c Crushed sesame crackers 0.50 c garnish cherry tomato garnish sliced cucumber garnish sliced lemon garnish fresh sprigs basil Cut lamb into 1-inch cubes and grind in processor to consistency of hamburger using on/off turns. Transfer to large bowl. Sprinkle with 2 teaspoons wheat and then 2 teaspoons water; knead into meat, punching down with fist and turning. Repeat with remaining wheat and water in 5 more additions, kneading in green onion, parsley, basil, oregano, marjoram, salt, pepper and red pepper flakes with last addition. Line small round-bottomed bowl with plastic. Fill with lamb, smoothing top. Cover tightly with plastic. Refrigerate up to 3 hours before serving. Unmold lamb in center of platter. Sprinkle with additional minced, fresh herbs and green onion. Surround with tomatoes, cucumber and lemon and garnish with basil sprig. Serve with garlic toast. *Available at natural foods stores. ********** RECIPE ENDS ******** 1.00ts Cut meat into 2-inch cubes, discard any fat. Combine lamb with soy sauce, wine, ginger and garlic in plastic bag set into bowl. Marinate for two hours or longer in refrigerator. Reserve marinade; thread meat on skewers, alternating with mushrooms and onion leaves. Wipe gently with oil. Broil 4 inches from heat 3-4 minutes a side, basting occasionally with marinade. 4050 Pillsbury Best Bread Flour* 5.50c Trim fat off lamb. Cut meat into 1 1/2" chunks. In a 5-6 quart pan, combine lamb, onion, garlic, ginger, turmeric, and saffron. Cook, tightly covered, over medium heat for 30 minutes. Meanwhile, in a bowl combine vinegar and 1 quart water. Trim off stems, tough outer leaves, and sharp tips of artichokes, leaving pale, tender interior leaves. Cut in half lengthwise; scoop out and discard hairy chokes. As artichokes are trimmed, immerse in vinegar-water. After meat cooks 30 minutes, turn heat high, uncover pan, and stir often until juices evaporate and meat browns, 15-20 minutes. Stir in 2 cups water; simmer, covered, for 1 hour. Drain artichokes and add to lamb; simmer, covered, for 20 minutes. Add 8 preserved lemon quarters and olives; simmer, covered, until artichokes are tender when pierced, about 10 minutes longer. Add 2 tablespoons liquid from preserved lemons or lemon juice. Skim and discard fat from stew. Pour stew into a bowl and garnish with remaining lemon quarters. To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. pans 0.00 lg Spoon 0.00 Cutting board 0.00 Knife 0.00 Carrot peeler 0.00 Tongs or slotted spoon 0.00 Paper towels "It's preferable to use freshly ground cumin and coriander seeds yourself, but in a pinch, storebought ground cumin and coriander will do. " Halve three onions lengthwise, then cut crosswise into very thin half rings. Chop fourth onion finely. Keep two types of onions separately. Put garlic and ginger into container of blender or food processor; add 3 Tbsp of the water and process till smooth. Heat oil in large, wide saucepan over medium-high heat. When hot, add sliced onions. Stir gently and fry 20 to 25 minutes or until onions are reddish-brown. If necessary, reduce heat near the end of cooking time. Remove onions with slotted spoon; spread on cookie sheet lined with paper towel. Add cinnamon, cardamom and cloves to hot oil in pan. Stir 5 seconds over medium-high heat. Add 10 cubes meat or as many as pan will hold in single layer. (Do not crowd pan. ) Brown meat on one side; turn and brown meat on other side. Remove with slotted spoon; set aside. Repeat with remaining meat. Add chopped onion to oil. Stir and fry on medium heat until brown around edges. Add garlic-ginger paste. Stir and fry until all water in it seems to boil away, about 2 minutes. Reduce heat. Add coriander and cumin; fry 30 seconds. Add 1 Tbsp yogurt; stir and fry, incorporating into sauce. Add another tablespoon yogurt, incorporating it into sauce. Repeat with remaining yogurt. Add meat and accumulated juices in bowl, remaining water, cayenne and salt. Stir to mix. Bring to simmer. Cover, reduce heat to low and cook 1 hour or until lamb is tender. Add fried onions and garam marsala. Stir to mix; cook uncovered 2 to 3 minutes, stirring gently. Remove from heat and let pan sit a couple of minutes. Fat will rise to the top, remove with spoon. SERVES: 6 3060 Brown sugar 1.00ts 3060 Vegetable oil 5.00tb In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. Remove the meat from the pot and set aside, covered, to keep warm. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and sautee until the onion is clear. Stir in the tomatoes, dillweed and parsley. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. ~ Jeff Smith "The Frugal Gourmet" Boneless beef chuck Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. large clumps. Boil the beans until nearly soft, then add the 4 (or 5) potatoes and continue cooking until both are soft. Drain off the water and add the milk and butter. Season to taste with salt and pepper and serve. This makes a very good dish and the cost is low. Serve on hot dog or hamburger buns. Serves 7 preschool or 5 school-age children Notes ********** RECIPE ENDS ******** 0000011974 Line a 9" springform pan with parchment, and grease and flour the pan. Beat the egg whites with one-third of the sugar and, in a separate bowl, beat the egg yolks with another third. Soften the butter and cut into small pieces, them mix this with the remaining sugar and beat until light and creamy. Place the three mixtures into one large bowl, add the flour and vanilla extract and blend thoroughly. Transfer two-thirds of the mixture to another bowl and to this add the cinnamon, nutmeg, and allspice powder and stir to blend well. Pour one-third of the spiced mixture into the pan and bake at 350 about 10 to 12 minutes, until firm, then add half the plain mixture and bake until this is also firm. Repeat the process three more times; spiced, plain, and ending with spiced. Turn out onto a wire rack and allow to cool before serving. Calories per serving: 250 Number of Servings: 20 Fat grams per serving: 15 Approx. Cook Time: 1:00 Cholesterol per serving: Marks: 0000011978 Beat the egg whites with one-third of the sugar and, in a separate bowl, beat the egg yolks with another third. Soften the butter and cut into small pieces, them mix this with the remaining sugar and beat until light and creamy. Place the three mixtures into one large bowl, add the flour and vanilla extract and blend thoroughly. Transfer two-thirds of the mixture to another bowl and to this add the cinnamon, nutmeg, and allspice powder and stir to blend well. Pour one-third of the spiced mixture into a well-greased cake tin and bake in a moderate oven until firm, then add half the plain mixture and bake until this is also firm. Repeat the process three more times; spiced, plain, and ending with spiced. Turn out onto a wire rack and allow to cool before serving. 000011982 0000011982 0000011983 0000011983 0000011983 0000011983 0000011983 0000011983 0000011983 0000011983 0000011983 0000011984 0000011984 Combine ingredients and stir until moistened. Place on a lightly greased pizza pan. Bake 350 degree for 20 to 25 minutes or until brown. 0000011985 0000011985 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 0000011986 *if using self-rising flour Decrease baking soda to 1/2 ts And omit Baking powder. Use your favorite cream-filled cookie in this cake. It takes about. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches. Beat all ingredients except cookies in medium bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 2 minutes, scraping bowl occasionally. Coarsely chop cookies. Stir into batter. Pour into pan. Bake 40 to 45 minutes or until cake springs back when touched lightly in center. Cool 10 minutes; remove from pan and cool completely on wire rack. Frost with Sweetened Whipped Cream and garnish with additional cookies if desired. 16 SERVINGS; 350 CALORIES PER SERVING. Food Processor Directions: Place all ingredients except cookies in food processor. Cover and process 30 seconds or until smooth. Add whole cookies. Process using quick on-and-off motions until cookies are coarsely chopped. sk an adult to use carrot peeler or knife to core tomatoes. Crush the garlic with a pinch of salt. Whisk in olive oil. Brush on 12 1/4 ea 4-inch thick slices stale French bread. Bake in a preheated 325 degree oven until golden, about 15 minutes. Tear into smaller pieces, if desired. el. Give each pimple a gentle squeeze and arrange on aplatter. From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 This is another unique pudding and a very old recipe. Cooking the large pearl tapioca slowly for hours in a brown-sugar sauce gives this dessert an intense flavor. The additon of English walnuts provides a satisfying crunch. Frequently this pudding was cooked in the oven or in a double boiler, but get ideal results, requiring no watching, with a crockpot. Place the tapioca and water in a crockpot. Soak overnight. Do not drain tapioca. Add brown sugar and salt and cook for 12 hours on low. Stir once in a while. The tapioca becomes clear and the texture is gelatinous at the end of the cooking period. Let cool. Add vanilla, a bit more salt if needed, and the walnuts. Transfer to a shallow serving bowl and spread top liberally with Whipped Cream Topping. NOTE: Large pearl tapioca requires long, slow cooking to become transparent. And each pearl has a tiny bit of starch in the middle of it that sometimes never completely cooks up which, though edible, looks unpleasant. The crockpot is absolutely perfect for cooking these big pearls--and that little starchy bead completely disappears. 0000019649 0000019649 0000019649 0000019649 0000019649 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019650 0000019651 0000019651 0000019651 Wash mushrooms and carefully remove the stems from the center of the caps. Place the caps into a suitable flat baking pan with hole from the stem up. Fry the bacon until it is crunchy. Chop the stems from the mushrooms very finely with a chopper. In a large bowl mix the chopped stems, 1/2 cup breadcrumbs, and fried bacon (including the bacon grease for flavor). Fill each cap until heaped with the stuffing mixture. Heat in microwave or oven until hot. 0000019651 0000019651 A taste of the tropics in every bite! Preheat oven to 375. In a large bowl, cream butter. Gradually add brown and white sugars and beat until creamy. Beat in egg and vanilla. Sift and stir in flour, salt and baking soda. Fold in candied fruits, nuts and white chocolate. Drop batter by teaspoonfuls, well apart, on a greased cookie sheet. Bake at 375 for about 8-10 minutes. Remove to wire racks and let cool. Note: If you can't purchase all of the candied fruits, use what you have on hand-it will still be scrumptious. Yield: 2 1/2 - 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown meat, drain, add next 5 ingredients and simmer covered 15-30 minutes. Stir often. Cook noodles in salt water. Beat eggs, add remaining ingredients, except mozzarella cheese. Layer 1/2 noodles in 13 x 9 pan, spread cottage cheese mix and 1/2 meat sauce. Repeat 375 degree 30 minutes. Cool 10 minutes before cutting. to large bowl. Add cereal; mix well. Press mixture into aluminum foil lined 9-in square pan. Crumble the Italian Sausage into a 1-quart casserole. Stir in the onion. Micro-cook, uncovered, on 100% power for 3 to 4 minutes or till sausage is done and onion is tender. Drain off fat. Stir in beaten egg, cream-style cottage cheese, and grated Parmesan cheese. Spread each lasagna noodle with some of the meat-cheese mixture. Roll up each noodle jelly-roll style, starting with the short edge. Place seam side down in a small greased baking dish. Stir together the pizza sauce and water or dry red wine. Pour atop lasagna rolls in the baking dish. Micro-cook, covered, on 100% power for 4 to 5 minutes or till the lasagna rolls are heated through. Sprinkle shredded mozzarella cheese atop the lasagna rolls. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. 000002714 0000002714 0000002714 0000002714 0000002714 0000002714 0000002714 0000002714 0000002714 0000002706 With its unusual shape, this lasagne is easy to serve and perfect for. Heat oven to 350 degrees. Cook noodles as directed on package; drain. cover noodles with cold water. Cook ground beef and onion in 10-inch skillet, stirring occasionally, until beef is light brown; drain. Stir in spaghetti sauce and mushrooms. Heat to boiling. Pour into rectangular baking dish, 11 X 7 X 1-1/2 inches. Mix remaining ingredients. Drain noodles. Spread 3 tablespoons of the cheese mixture to edges of 1 noodle. Roll up; cut roll in half. Place cut sides down in beef mixture. Repeat with remaining noodles. Cover and bake about 30 minutes or until hot and bubbly. Serve with grated Parmesan cheese if desired. 8 SERVINGS; 525 CALORIES PER SERVING. 0000002718 0000002718 0000002718 0000002718 0000002718 0000002718 0000002718 0000002719 0000002719 0000002719 0000002720 0000002720 0000002720 0000002706 In a heat-resistant, non-metallic, 10-inch skillet, brown beef and sausages in Microwave Oven 7 minutes. Drain off excess fat. Slice sausage to 1/4-inch slice. Add tomatoes, tomato paste, 1 teaspoon salt, 1/4 teaspoon pepper, and 2 cloves garlic to browned meat. Heat meat mixture, uncovered, in Microwave Oven 15 minutes or until sauce thickens, Stir occasionally, 4. In a large bowl, combine Ricotta cheese, parsley flakes, eggs, oregano, sweet basil, dash of salt and pepper and parmesan cheese. Blend until all ingredients are thoroughly combined. Pour enough of the meat sauce into a shallow, 2-quart heat-resistant, non-metallic casserole to just cover the bottom, 6. Add layers of 1/3 of the cooked noodles, 1/3 of the ricotta cheese mixture, 1/3 of the mozzarella chesse and 1/3 of the re- maining meat sauce. Repeat layers, twice more, ending with tomato sauce. Heat, uncovered, in Microwave Oven 10 minutes, 9. Let stand for 5 minutes before serving. From _The New Deluxe Sharp Microwave Oven Cookbook_ GINS ******** Title :Zwieback Serves :50 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare chili as directed on package using ground beef, water and tomato sauce. To serve, spoon into individual serving bowls and top with sour cream, cheese and peppers. c Plus 2 Tablespoons milk 4.00 tb (1/2 stick) butter or 0.00 Margarine 0.50 ts Vanilla extract 0.12 ts Ground mace 0.12 ts Ground cinnamon 0.12 ts Ground nutmeg 1.00 Egg, lightly beaten 3.75 * Cookie mix should be refrigerated Sugar Cookie dough from the dairy case. Freeze cookie dough 1 hour. Slice into 1/8-inch slices. Arrange slices, slightly overlapping, on bottom and sides of greased 9-inch springform pan. With floured fingers, seal edges to form crust. Combine cream cheese, sour cream, sugar and extract, mixing at medium speed on electric mixer, until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1/4 cup batter and chill. Pour remaining batter over crust. Bake at 350 degrees F. , 1 hour and 10 minutes Increase oven temperature to 450 degrees F. Spoon pie filling over cheese- cake. Spoon reserved batter over pie filling forming a lattice design. Bake at 450 degrees F. , 10 minutes. Loosen cake from rim of pan; cool before removing rim of pan. VARIATION: Substitute 13 x 9-inch baking pan for 9-inch springform pan. Prepare as directed except for baking. Bake at 350 degrees F. , 40 minutes. Increase oven temperature to 450 degrees F. Continue as directed. nce, make the bread over a two-day period. Bake the bread the first day and dry it the second. If stored in an airtight container, Zwieback will keep almost indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the sugar and the warm water. Set aside in a warm place until the mixture starts to foam, about *do not use self-rising flour In this recipe. **we do not recommend Margarine for this recipe. Dissolve yeast in warm water in large bowl. Mix in flour, sugar and salt. Cut in butter with pastry blender until mixture resembles fine crumbs. Separate eggs and refrigerate egg whites for use when shaping and baking pastry. Stir egg yolks and milk into flour mixture until soft dough forms. Cover bowl with plastic wrap and refrigerate at least 8 hours but no longer than 24 hours. Punch down dough and divide into 3 equal parts. Shape 1 part dough at a time. Grease cookie sheet lightly. Roll 1 part dough into rectangle, 12 X 8 inches, on lightly floured surface. Place on cookie sheet. Spread 1/2 cup jam in 3-inch strip across center of rectangle. Make 4-inch diagonal cuts on each 8-inch side of rectangle at 1-inch intervals. Fold strips from alternating sides over jam, overlapping strips to cover jam completely. Press ends to seal. Brush with egg white. Let rise uncovered at room temperature about 25 minutes or until puffy. Heat oven to 350 degrees. Brush dough with egg white. Bake about 20 minutes or until light golden brown. Cool slightly on wire rack. Drizzle with one-third of the Powdered Sugar Glaze or make only one-third of the recipe. 8 SLICES; 200 CALORIES PER SLICE. a large, lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, a In a saucepan, slowly heat milk to approximately 200 F. Remove from fire and add lavender. Allow to steep for 15 minutes. Strain milk through cheesecloth while warm. Add crystallized ginger and sugar to milk. Place egg yolks into a small bowl; then put half the mixture from saucepan into the bowl to blend. Stir mixture with a spoon and pour back into the saucepan. Place over low heat and cook until mixture is approximately 200 F. Add 2 cups cold heavy whipping cream and place into refrigerator until well chilled. Process in any ice cream machine. During the last few minutes of ice cream processing, sprinkle individual lavender flowers (stripped from lower heads) into the ice cream so they will be whipped into it. Makes 1 quart on 1.00 ts Salt 2.00 ts Vanilla 1.00 c Chopped nuts 2.00 c Flour Instructions: Put zucchini in strainer and press or squeeze with hands to get excess liquid out. If the crab is whole, pull the body apart and pick out all the meat - discarding only the mouthpiece and the grey "dead man's fingers" that fringe the inside carapace. For extra flavour, make a stock with crab shell, flavoured with a piece of carrot and a quarter of onion, and boil down to a couple of well-flavoured tablespoons which can replace the equivalent milk in the basic white sauce given above. Prepare the white sauce; melt the butter in a small pan. Stir in the flour and fry gently until the mixture is still pale but sandy. Whisk in the milk slowly, beating till you have a thick sauce. Simmer for 5 minutes. Preheat the oven to 400 F (200 C) gas mark 6. Stir the crabmeat and prepared laverbread into the sauce. Season with salt, pepper and nutmeg. Separate the eggs. Beat the whites until quite stiff. By now the sauce will be cool enough to stir in the yolks. Fold in the whites, turning well to "tire" the mixture. Taste and adjust the seasoning. Butter eight small souffle dishes and spoon in the mixture, leaving a finger's worth for expansion. Bake for 10-12 minutes until puffed up and golden. Meanwhile make the cockle sauce. Heat up the reserved white sauce with the cream. Stir in the cockles and laverbread. Season with the salt and freshly milled pepper. Serve with the souffles as soon as they are ready. e 16402 Extra virgin olive oil 1.00tb f In a bowl mix soup, broth, sour cream, spices and mushrooms (drained). Place chicken in a shallow baking dish, do not overlap. Pour sauce over top. Sprinkle with paprika. Bake at 350 for 1 hour. h 16402 Fresh thyme leaves 0.50ts i 16402 Capers 0.25ts Mix together sour cream, mayonnaise and taco seasoning. Set aside. Use a 9 or 10-inch pie pan or disposable aluminum pizza pan. Spread a layer of bean dip or refried beans on bottom of pan. Spread avocados over beans in an even layer. Spread sour cream mixture on top. Sprinkle on grated cheddar and grated jack cheese, followed by a layer of olives and a layer of tomatoes. Refrigerate at least 1 hour before serving. Serve with bowls of tortilla chips. .00 * Mash avocados with lemon juice to prevent darkening. Layer refried beans on bottom of a quich dish or other flat sided dish. Then layer the avocados; mix yougurt and sour cream with taco seasoning for next layer. Top with grated cheese. Last layer is chopped tomatoes. Serve with dipping chips. R 0.00 c 16403 Shredded Monterey Jack 3.00tb cks with the lightly beaten egg mixture and sprinkle with coarse salt. If desired, sprinkle with chopped rosemary for additional flavor. Bake for 30 to 35 minutes, or until well browned. Cool on a rack. Yield: 1 2. Notes ********** RECIPE ENDS ******** Poly :-1.00 Mono :-1.00 Oven Temp:0 Thaw shrimp and drain well. In a glass bowl, layer lettuce, onion, celery, carrot, peas, shrimp and cheese. Refrigerate for several hours. Combine remaining ingredients and serve with the salad. * or 500g (1 lb) cooked fish fillets, in chunks Typos by Vern - Know-wud-I-mean to 0.00 -taste 0.00 Coriander to taste 4.00 Or 5 canned green chilis, 0.00 -chopped 1.00 cn Mexican tomatillas, chopped, 0.00 Remove seeds from chiles. Stuff each with cheese strips. Place side by side in shallow baking dish. Separately combine milk, eggs and salt, mixing well. Pour over stuffed chiles. Bake at 350 degrees 50 to 60 minutes. This can be made ahead; it holds well. Makes 8 servings or 12 as a side dish. opular in the West and Southwest. Combine all ingredients and serve very cold. The coriander, sometimes known as "cilantro", or Chinese parsley, This recipe yields a generous amount of chocolate sauce to spoon over the rich dark chocolate cake. Serves 4-6 Cream the sugar with the shortening until fluffy. Sift 2 tbsp. (30 mL) of cocoa, baking powder, flour and salt together. Add the warm milk to the shortening mixture and stir in the flour mixture. When well combined, place the dough in a casserole dish or loaf pan. Mix 3 tbsp. (45 mL) of cocoa and brown sugar together and sprinkle over the batter. Dissolve the butter in hot water and pour over the batter. Bake at 350 F. for 40 minutes. r a bit. Then place all ingredients into a heavy, deep iron pan, add water and cook about 2 hours. Cook slow, add water if needed. The okra will thicken the gumbo as it cooks. Notes ********** RECIPE ENDS ******** Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint t In medium bowl, combine cereal and apple juice; let stand 5 minutes. Add remaining ingredients; mix well. Shape into six patties. Heat broiler. Place patties on oiled broiler pan. Broil 4-5 inches from heat for 4-5 minutes on each side, or until no longer pink. Makes 6 patties. Microwave directions: Prepare patties as directed above. Place on microwave-safe roasting rack; cover with waxed paper. Microwave on high for 5-6 minutes or until no longer pink, turning patties and rearranging once halfway through cooking. Per serving: calories 80; protein 10g; carb 7g; dietary fiber 2g; fat 3g (0 polyunsaturated, 1 saturated); cholesterol 24 mg; sodium 140mg; potassium 230 mg; exchanges: 1 lean meat, 1/2 starch. Cook eggplant in boiling water (salted) 8-10 min. , drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmesan cheese. Bake at 375 degree for 25 minutes. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bake the pita bread so that it is dry. Break the bread up into small pieces and set them aside. In a medium bowl place the lettuce, red bell peppers, cilantro, scallions, tomatoes, parsley, mint, and sumac. Toss the ingredients together. Add the olive oil and toss it in well. Add the lemon juice, cinnamon, salt and pepper. Toss the ingredients together well. Add the pita bread pieces and toss them in. cool to room temperature. Freeze, stirring every 3 Add the water to the lentils and boil for 10 minutes. Add the rice and boil 15 minutes more, stirring continuously until rice starts to bubble at the top, then stir occasionally. Saute strips of onion in olive oil and add to rice and lentils. Salt and pepper to taste and simmer an additional 5 minutes. Garnish with green onions and serve with cucumbers mixed in yogurt and seasoned to taste, with garlic and mint. Accompany with pita bread. reactive container large enough for mixture to come Put the rice in a colander and rinse 3 times with cold water. Combine the salt, pepper, allspice and cinnamon and sprinkle over rice, stirring to mix well. Add butter and lamb to rice and mix well. Place grape leaves in a large bowl and cover with boiling water to soften. Remove and drain in colander. Cool. To stuff leaves, place a ts of the rice and meat mixture on each leaf. Beginning at the stem end, rool the leaf up over the filling, folding the sides of the leaf in, halfway toward the center, so the leaf is a nicely tucked, tight little package by the time you reach the tip. Repeat with remaining leaves and filling. Cover the bottom of a large pan with a few of the grape leaves and the lemon slices. In neat rows, arrange the stuffed grape leaves on top of the lemon slices. Invert a heavy dish on top of the grape leaves, so the bottom of the dish is pressing down on them. Add water to the pan, bring to a boil, reduce heat and simmer on low for about 35 minutes, or until stuffed grape leaves are tender. Can be stored in an airtight container for up to 1 week. SERVING: Scoop granita into chilled serving glasses garnish with candied lemon zest and serve immediately. Makes 6 servings. Notes ********** RECIPE ENDS ******** RINSE THE CRACKED WHEAT several times then cover with water by 1/2-inch and let soak for 20 minutes, then drain well, squeezing out excess water. Combine minced onion with the allspice, pepper and salt. Set aside. In a large bowl, combine the parsley, scallions, tomatoes and mint. Gently fold in the drained wheat and refrigerate until an hour before serving. Just before serving, stir in the seasoned onion and dress with lemon juice and oil to taste. Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Spices and candied fruit are in these chewy cookie squares. NOTE: When unsifted flour is called for, fluff up the flour in the sack orcontainer with a fork before measuring. Preheat oven to 375~. Combine honey and sugar in a small saucepan. Heat slowly, stirring constantly, until honey thinks and sugar dissolves; cool slightly. Sift flour, baking powder, cinnamon, nutmeg and cloves into a large bowl. Add almonds, candied orange and lemon peels; mix to coat. Add cooled honey mixture, egg and kirsch to flour mixture; stir with wooden spoon until blended. Knead dough together with palm of hand until mixture cleans side of bowl; shape into ball; flatten slightly. Roll dough between two sheets of wax paper to a 13x9 inch rectangle, slightly less than 1/4-inch thick, keeping edges as even as possible. Remove top piece of wax paper; flip dough onto lightly greased cookie sheet; removesecond piece of wax paper. Brush top lightly with milk. Bake in 375~ oven for 15 minutes or until golden brown. Remove cookie sheet to wire tack. Trim edges of cookie dough; cut into 2-inch squares. Make Glaze. Brush quickly over warm Leckerli. (Do not make syrup until Leckerli are out ofthe oven or syrup will harden>) Decorate with candied red cherry halves and angelica leaves. Glaze will harden and turn white. ~=> Glaze: Combine 1/2 cu granulated sugar and 3 Tablespoons water in saucepan. Cook about 5 minutes or until it registers 235~ on candy thermometer. Brush glaze on cookies while both are still warm. Split & thoroughly wash leeks. Cut into chunks. Dice potaotes & chop the tomatoes. Thinly slice onions. Melt 3 tb ghee in pot & add onions & leek. Simmer very gently for 5 minutes. Add tomatoes followed by potatoes. Simmer gently for 2 minutes. Add stock. Bring to a boil. Stir in sugar, salt & pepper to taste. Reduce heat & simmer. Cook until potatoes are soft. Cool & then blend, using extra water if necessary. Re-heat before serving. Top with croutons. Thin with water if desired. Will keep well in the fridge. Nava Atlas, "Vegetariana" Heat oven to 475 degrees. Prepare pastry. Ease into tart pan, 9 X 1 inch, or pie plate, 9 X 1-1/4 inches. Bake as directed; cool. Reduce oven temperature to 350 degrees. Heat margarine in 10-inch skillet over medium heat. Cook leeks and mushrooms in margarine about 5 minutes. Spread in tart pan. Sprinkle with cheeses. Beat remaining ingredients. Pour over cheeses. Bake about 35 minutes or until set. 6 SERVINGS; 360 CALORIES PER SERVING. Preheat oven to 350F. Heat margarine in skillet. Add leeks and saute, cover until wilted. Add red pepper saute 5 min. Combine matzos with water in bowl, soak 3-5 min. until soft. Drain, squeeze out excess water. Combine leek mixture and matzos with remaining ingredients, except cheese and chives. Stir until fully mixed. Pour into an oiled shallow 2 qt. casserole. Sprinkle cheese over top followed by chives. Bake 35 to 40 min, or until top golden. Let stand 5 to 10 min and cut. We've combined Oriental soy sauce and egg roll skins with leeks--the. Prepare leeks as directed - except slice thinly. Heat oil in 10-inch skillet over medium-high heat. Add leeks, mushrooms, salt, carrot, garlic and water chestnuts. Saute about 3 minutes or until vegetables are tender. Place 1/4 cup leek mixture on center of each egg roll skin. Fold one corner over filling. Overlap the two opposite corners. Moisten fourth corner with water. Fold over to make into roll. Place lightly greased rack in Dutch oven. Add water to bottom of rack or use steamer. Place rolls on rack. Cover and steam 20 minutes or until skins are firm. Serve with Tarragon Mustard. 12 ROLLS; 120 CALORIES PER ROLL. TARRAGO MUSTARD Mix all ingredients until sugar is dissolved. t Baking powder 1.00 t Salt 24.00 sm York peppermint patties, 0.00 -unwrapped Instructions: Heat oven to 350degF. Greas Melt butter/margarine in skillet over medium heat. Cook leeks about 5 minutes. Add chicken stock and 2/3 c water; bring to a boil and reduce heat. Cover and simmer for 10 minutes. Stir in milk, cream and boiled potato. Add potato after mashing, or put in blender at low speed and add chives as garnish. and salt; blend well. Reserve 2 cups batter; set aside. Spread remaining batter in prepared pan. Arrange peppe Heat the butter and oil together in a large casserole or dutch oven. Add the leeks and stir to coat. Cover. Cook over low heat for 15 minutes; the leeks should be very soft. Add the garlic and cook over medium heat, uncovered, stirring frequently until the leeks are lightly browned, about 15-20 minutes. Sprinkle the flour over the leeks; then stir to combine. Cook, stirring, for about 2-3 minutes. Slowly stir in hot chicken stock. Simmer, partially covered, for about 30 minutes until the flavor develops. Season with the white pepper and salt, to taste. Serve in mugs with your favorite crackers. 000003 66 Sugar 1.00c 000004 66 Vinegar 0.75c 000005 66 Tomato soup 1.00cn 00 TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the acidulated water as you work. Keep the garlic cloves whole. Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese. e 68 Jalopeno bean dip 2.00cn When shopping, look for white bulbs with pliable, crisp green tops. 2 POUNDS (6 MEDIUM) YIELD 4 SERVINGS; 140 CALORIES PER SERVING. To Prepare: Remove green tops to within 2 inches of white part (reserve greens for soup or stew). Peel outside layer of bulbs. Wash leeks several times in cold water; drain. Cut large leeks lengthwise into fourths. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add leeks. Cover and heat to boiling; reduce heat. Boil 12 to 15 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place leeks in basket. Cover tightly and heat to boiling; reduce heat. Steam 13 to 15 minutes or until tender. To Microwave: Place leeks and 1/4 cup water in square microwavable dish, 8 X 8 X 2 inches. Cover tightly and microwave on high 6 to 7 minutes, rotating dish 1/2 turn after 3 minutes, until tender. Let stand covered 1 minute; drain. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Start spaghetti cooking first, cook according to directions. In a wok on high heat stir fry the vegetables in the peanut oil until crisp tender. Do not over cook! Add ham, drained spaghetti, seasonings, and BBQ sauce. Mix gently and heat through. Serve immediately. 2.00 Eggs 1.50 ts Vanilla 1.50 c Pared, cored, and chopped 0.00 tart apples 0.75 c Chopped walnuts Instructions: Makes 6 to 8 Servings Th Stir first three ingredients together. Beat remaining ingredients, stirring rice in last. Combine two mixtures just until moistened. Spoon into 12 muffin cups. Bake at 440 degrees for 20 minutes. 127 ea 27 calories per serving. 350 degrees F. Butter a 9-inch pie pan. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, mace, and cinnamon. Stir in eggs and vanilla. La fricasee fatuguee Heat in frying pan 2-3 Tbsp melted butter or turkey or chicken fat. Add thinly sliced onion and diced celery. Heat 5-8 minutes over low heat, stirriing often. Add 2-3 cups cooked turkey. Cook 5 minutes over low heat. Sauce: Brown the chicken fat (I would use butter) and flour well before adding water. Add savory, salt and pepper to taste. When sauce is smooth and creamy, add 1/4 cup cream and any remaining turkey or chicken gravy. Pour over turkey. Simmer 15 minutes, then serve with hot biscuits and pickled beets. Hot Biscuits: Sift together in bowl, flour, baking powder (no error in amount) and salt. Mix together cream with 2 beaten eggs. Add to flour and mix just enough to moisten; the dough is rather soft and should remain lumpy. Stir as little as possible. Drop by spoonfuls on a greased cookie sheet. Cook 16 minutes at 400F. from Mme. Benoit, "In days that followed Christmas, every bit of the turkey was used - the bones for soup, the skin, diced and crisped in the oven til browned, then served, instead of butter, on toasted homemade bread. So, when it came time to make hash from all the little bits and pieces, the children felt that the poor turkey must be tired (fatiguee), hence the name. 0.50c c 16369 Garlic clove - crushed 1.00 d 16369 Olive oil Paint the lamb with the olive oil. Sprinkle with rosemary and rind. Let sit for several hours. Grill to pink. Slather a few pats od butter on top and slice thinly. season with Salt & pepper to taste. 16369 Water 0.50c g 16369 Flour 1.00tb h 16369 Chili powder A tender, yet crisp vegetable dish. Bring 3 cups of water to boil in a saute pan. Add carrots. Wait 2 minutes and add snow peas. Boil one minute and remove. Drain. Season vegetables with salt and pepper. Add butter to saute pan and saute vegetables until hot. Serve. The secret of these vegetables is to cook them just the right amount of time so that they are tender yet crispy. 0.50ts l 16369 *-----MEA Mix all the dry ingredients together; add the butter, extract and egg, and mix thoroughly. Drop by teaspoonfuls onto a greased cookie sheet and bake at 350-F about 5 minutes. Remove from pan while warm. utes :-1 Origin :Eric Chudler Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1. 2 grams fiber. h forms. With fingers, shape dough into 2-inch balls and drop, 3 or 4 at a time, into hot oil. Cook, turning if necessary, until calas are Preheat the oven to 400oF, grease the muffin pans. Blend the margarine & sugar, beat in the eggs, milk, lemon & seeds. Fold the dry mix into the wet mix (do NOT over mix), spoon into pans & bake for 20 mins. Makes 1 2. Serve with lemon or honey butter. Using yogurt instead of milk will give a moister product. ********** RECIPE ENDS ******** In a large bowl with mixer at medium speed beat cream cheese and real mayonaise until smooth; gradually beat in sugar. Beat in eggs, one at a time; beat in rind, juice and vanilla. Pour into pie crust, place on cookie sheet. Bake at 350F oven 30 to 35 minutes or until set. Chill 4 hours. ALMOND PASTRY: PREPARATION AND COOKING: For The Pastry, adjust the oven rack to low position and heat the oven to 350F. Put the flour, salt, sugar and almond paste in the workbowl of a food processor fitted with a metal blade, or into a medium bowl. Pulse the mixture, or work it with your fingertips, until it resembles coarse meal. Cut the butter into 1-inch pieces. Pulse, or work, until the mixture again resembles coarse meal. Add the egg yolk and pulse, or toss with a fork, until dough holds together when pinched. Press the dough evenly over the bottom and up the side of a 9-inch tart pan with a removable bottom. (Can wrap the crust in the pan and freeze for up to 2 days; defrost before baking. ) Transfer the tart pan to a baking sheet and bake until the crust is golden brown, about 20 minutes. For The Filling, grate 2 teaspoons of lemon zest and squeeze 1/3 cup of lemon juice into a medium bowl. Melt the butter and whisk it into the bowl along with the eggs, sour cream and sugar. Pour the filling into the pre-baked crust and return the pan to the oven, baking until set, 12 to 15 minutes. Transfer the tart, in the pan, to a wire rack and cool to room temperature. (Can cover and refrigerate overnight. ) SERVING: Dust lightly with confectioners' sugar and serve at room temperature. Makes 8 servings. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PER SERVING: 26 cal. , 1g Pro. , 6g Carbo. , 0g fat, 0mg Chol. , 19mg Sodium 238mg Potassium . Wash, trim, and peel samll carrots. Place carrots in a steamer basket above boiling water. Cover and steam about 15 minutes or till crisp- tender. Rinse carrots in cold water; drain. Meanwhile, cook frozen asparagus spears according to package. Rinse asparagus in cold water; drain. Cover and chill drained carrots and asparagus. To serve, arrange carrots and asparagus on a platter. Sprinkle with a little lemon juice and lemon pepper. BETTER HOMES AND GARDENS Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Lemon Babka Combine 1-1/2 cups flour, sugar, yeast, salt. Heat milk, butter and water until very warm--Add to dry ingredints--beat 2 min. at medium speed of mixer. Add egg yolks, 1/2 cup flour, beat 2 min. on high speed. Let rise one hour, stir down batter, put in tube, bundt. Cook at 350 35 - 40 min. This is the last of the seven Babka recipies I have collected. I sure would appreciate one that had streaks of cheese running through it. In the recipie for Polish Cheese Paska I sent yesterday I left out the line: Add cooled milk to mixture and blend thoroughly until soft and sticky. This Cook cake mix as directed in layers, but this recipe only uses 1 layer. Place the layer on an oven proof plate. The day before, or early in the day, poke holes in the cake and pour brandy over the cake and sprinkle with sugar. Just before serving, beat egg whites until very stiff and add sugar gradually and continue to beat until it stand in peaks. Place mounds of ice cream (shape in half balls) on top of layer and cover COMPLETELY with meringue. Place in preheated hot oven until it browns (about 10 minutes. ) At the table, add 2 oz. brandy to the tray and light. Serves 8 to 10. Mix flour and butter into a fine crumb and pat down into an 11" X 7" pan. Bake at 350 degrees for 10 minutes. Beat eggs. Mix brown sugar, nuts, baking powder and vanilla and spread onto hot crumb mixture. Bake at 350 degrees for 20 minutes. Mix confectioners' sugar, lemon rind and juice and spread over hot cake. Cool well and cut into squares. John Hopkins IV A not-too-tart lemon topping over a sweet crust. Preheat oven to 300. In a large bowl, cream together butter and confectioners sugar; then blend in flour and salt. Press mixture down in a flat buttered cookie pan. Bake at 300 for 20 minutes. While crust is baking, in a medium bowl blend together eggs, granulated sugar, lemon juice and rind. Pour over crust. Raise temperature to 350 and bake for an additional 15-20 minutes at 350. Remove from oven and let cool. When cooled, sprinkle with additional confectioners sugar. Cut into rectangles. Yield: 2 4. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer tb Honey 1.00 Egg Yolk 1.00 Scoop Lemon Sorbet Instructions: Place yoghurt, lemon juice, washed and chopped mint, honey, egg yolk and sorbet in an electric blender and whip together until frothy. Serve the drink in a longdrink glass garnished with a lemon slice. Approx 280 cal. Mix the 2 cups flour, 1/2 cup confectioners sugar, and 1 cup butter together. Cut into and press into 13 x 9 x 3 pan, and bake at 350 F for 20-25 minutes. Add other ingredients together, and pour over the crust. Bake at 350F for 20 minutes. Sprinkle with confectioners sugar after the cookies have cooled. f 16360 Flour tortillas 2.00 g 16360 Dissolve gelatin in boiling water. Cool until partially set. Beat until light and fluffy. Add nuts, marshmallows, cherries, sugar, salt, and macaroons. Mix thoroughly. Fold in stiffly whipped cream. Pour into mold. Chill. 8 servings. The Household Searchlight ar 2.00c a 16361 Water 0.25c b Heat oil with salt in wok or heavy skillet over medium-high heat. Stir-fry steak pieces until browned. Sprinkle with lemon peel. Add broth, peas and mushrooms. Stir-fry 1 minute longer. Combine lemon juice with cornstarch. Add to beef and cook until thickened and bubbly. Stir in ginger. Serve with hot, cooked rice. 4-5 servings. e 16361 Orange peel, grated 2.00ts f Prepare and bake Cookie Tart Pastry. Beat Lemon Curd and cream cheese until smooth. Spread in crust. Refrigerate at least one hour. Arrange berries over lemon mixture just before serving. Sprinkle with powdered sugar if desired. 8 SERVINGS; 405 CALORIES PER SERVING. Chili powder 1.00tb c 16362 Ground cumin 1.00ts Combine sugar, butter, extract and juice. Beat in eggs, one at a time until smooth. In a separate bowl, mix flour, baking powder and salt. Stir in the wet ingredients alternately with the milk. Add the lemon rind (or oil) and pecans (if using). Pour batter into a greased 4 1/2"x8 1/2" loaf pan. Bake for about 1 hour or until toothpick comes out clean. Topping: Dissolve sugar in lemon juice over low heat. Pierce top of hot loaf in several places with a sharp knife. Pour topping over crust. Let loaf cool in pan for 1 hour. Remove from pan, wrap in foil and let sit for 24 hours for flavors to mature. i 16362 -kaiser rolls, split 0.00 j 16363 Velveeta cheese 2.00lb a 16363 Mayonnaise 1.00c Lemon Bread Pudding Soak bread in milk 5 minutes. Add 1/2 c sugar, tehn beaten yolks and lemon rind. Bake in buttered baking dish at 300 degrees until firm like a custard, about 30 minutes. Beat egg whites until stiff. Add 2 Tbsp sugar and spread over top and brown. Mix sauce ingredients and cook in a double boiler. Serves 4-6 *Ellen* :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grease and flour a 9x5 loaf pan for each loaf of bread you are making. Combine sugar, milk, butter, and eggs; mix well. Blend in flour, baking powder, salt and grated lemon rind. Turn mixture into pan and bake 1 hour in preheated 350-degree oven. Cool slightly, remove from pan, and set on foil. Meanwhile, prepare glaze. Combine sugar and lemon juice in sauce pan. Stir over low heat until sugar dissolves and glaze is hot. Pour hot glaze slowly over surface of bread. Let bread cool completely before slicing. To prepare Lemon Ice, combine water and sugar in a saucepan. Add rind and bring to a boil. Simmer 5 minutes. Let cool. Add lemon juice and stir. Pour liquid into freezer trays (two for each loaf of bread) and freeze until set, but not hard. Place in food processor or blender. If desired, add egg whites (they will make the ice smooth and white), and beat until smooth. Refreeze for about 3 hours or until firm. When ready to serve, let stand for a few minutes before scooping out. Serve bread slices with a scoop of lemon ice on the side. several hours. Notes ********** RECIPE ENDS ******** 5008 half, sliced 0.00 5008 Lychees, peeled, seeded 8.00 5008 Strawberries, cut in half 8.00 Arrange broccoli in 2 quart, microwaveable, rectangular casserole with stems toward end of dish, florets toward the center. Top with onion, cover tightly with plastic wrap. Microwave on high 8 minutes. Let stand five minutes. Drain well. Put margarine in glass container and melt, add lemon juice and tarragon, blend well, pour over broccoli. 0.00 5008 Ice cream 0.00 Cut 4 thin lemon sclices; squeeze teaspoons juice from remaining lemon. Set aside. In skillet, in hot oil, cook chicken 10 minutes or until browned. Remove; set aside. Spoon of fat. In skillet, combine coup; milk, reserved lemon juice and pepper. Return chicken to skillet; top with lemon slices. Cover, cook over low heat 5 minutes or until chicken is no longer pink, stirring often. Garnish with fresh thyme. 5009 Sugar 0.50c Coat chicken in a small amount of flour, shake to remove excess. Melt butter in a non-stick frypan. Add chicken breasts and saute each side until lightly browned. Add water, lemon juice and chicken bouillon mix to pan; stir until dissolved. Bring to a boil. Cover and simmer 5 to 7 min. Remove chicken from pan; keep warm. Cook and stir pan juices over high heat until thickened and syrupy, 1 or 2 min. Pour glaze over chicken, sprinkle with parsley and garnish with lemon slices. Sift together flour, baking powder and salt. Cream butter with extract. Gradually add sugar, creaming well, 5 to 8 minutes. (The more you beat the better the cake). Blend in eggs, one at a time; beat 1 minute after each. Add the dry ingredients; blend thoroughly. Turn into 9 or 10-inch tube pan, greased on bottom. Bake at 325 for 55 to 60 minutes until cake springs back when touched lightly in center. DO NOT INVERT. Cool. Cut cake horizontally to make 4 layers. Stack layers, spreading Filling and sprinkling 2 tablespoons Nut Crunch on each layer and on top. LEMON CREAM FILLING: Prepare lemon pudding and pie filling mix using sugar and water. Cool to lukewarm. Cream butter. Gradually add filling, beating well. Cool thoroughly. NUT CRUNCH: heat sugar in small skillet until sugar melts and is golden brown. Stir in walnuts or almonds. Spread on greased cookie sheet; cool. Crush fine. (To crush nut mixture, place between sheets of waxed paper and crush with hammer or rolling pin. In a small heatproof bowl, stir together the first amount of lemon juice and the lemon zest. Sprinkle on the gelatin and set aside to soften for 10 minutes. Set the bowl in a saucepan of hot water over low heat and stir to dissolve the gelatin. Remove from the heat and let cool to room temperature. In a large bowl, whip cream until just stiff. Cover and refrigerate until needed. In a deep bowl, combine egg whites with the salt. Beat until soft peaks form. Gradually add 1 cup of the confectioners' sugar and beat until stiff peaks form. In another bowl, beat the butter until soft and fluffy. Add 1 cup of the confectioners' sugar and beat until smooth. One at a time, add the egg yolks, alternating with the dissolved gelatin and the remaining 1 cup confectioners' sugar. Continue to beat until smooth. Fold in one-third of the egg whites. Quickly but gently fold in the remaining egg whites. Beat the remaining lemon juice into the whipped cream and fold into the mousse. Turn into a serving dish or stemmed wine glasses, cover and refrigerate until chilled and set, about 3 hours. Serves 10 to 12 ectar over fruit mixture. Combine flour and salt in a bowl. cut in shortening with a pastry blender until mixture resembles coarse meal. Combine ice water and 1/4 tsp fresh lemon juice. Sprinkle ice water mixture, i tbs at a time, over surface In a small heavy saucepan, combine 3/4 cup of sugar, cream of tartar, and 1/4 cup water. Bring the mixture to a boil, stirring until the sugar is dissolved. Boil the syrup, covered, for 1 minute. Remove the lid and boil the syrup, undisturbed, until it begins to turn golden. Continue to boil the syrup, swirling it and tilting the pan, until it is deep golden caramel. Pour the caramel into a 9x5 loaf pan, tilt the pan to coat the bottom and sides, and let it cool. In a large saucepan, scald the milk with the cream over moderate heat. In a large heatproof bowl, whisk together the whole eggs, egg yolks , and the remaining sugar, until the mixture is light and frothy. Add the scalded milk in a slow stream, stirring constantly, and stir in the lemon juice, zest, and vanilla. Set the pan in a larger deeper baking pan and strain the custard mixture into the loaf pan. Cover the loaf pan with heavy-duty foil and add enough hot water to the larger pan so that it reaches 2/3 of the way up the outside of the loaf pan. Bake the custard in the middle of a preheated 325f oven for 80 minutes. Remove the loaf pan from the larger one and remove the foil. (The custard will not appear set in the middle but it will set as it cools. ) Let the custard cool and then chill it, covered, overnight. Run a thin knife around the edge of the custard, invert a serving plate over it and invert the custard onto the plate. a 1972 Gourmet Mag. favorite 1g Poly Combine gelatin, sugar and boiling water in blender container. cover and blend at low speed until gelatin is dissolved. about 1 minute. add ice and STIR until partially melted. add cheese. cover and blend at high speed until smooth, about 1 minute. pour into individual glassses or a serving bowl. chill until set, about 30 minutes. top with one or more of the toppings if desired. makes 2 1/2 cups. 11441 Cherries; Pie, In Water 16.00oz Soften gelatin in 2 tablespoons of water. Stir in milk. Cook and stir until gelatin dissolves. Combine cream cheese and sugar. Stir in yogurt. Gradually blend in gelatin mixture. Pour into a 3 cup mold or t 1/2 cup molds. Chill until set. Unmold and garnish with fresh strawberries, or other fruit of your choice. Barb Day Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a small mixer bowl, beat cream cheese, sugar and lemon juice at medium speed electric mixer until creamy. Beat in heavy cream until fluffy. Stir in chopped lemon balm. Set aside. Wash, dry and halves peaches. Remove pits. fill cavities with cream cheese mixture. Carefully reassemble peaches. Garnish tops with lemon balm leaves. Served chilled or at room temperature. SERVES: 6 in skillet and saute apples for a minute, just until softened. For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. ulated 0.50c 5003 Lemon For marinade: Combine first 4 ingredients in small bowl. Rub over chicken, allowing excess to drain off. Coat lightly with cornstarch. Refrigerate at least 30 minutes. For lemon sauce: Combine first 6 ingredients in a small sauce pan and bring to boil over medium high heat, stirring occasionally. Add dissolved cornstarch and stir until slightly thickened. Keep warm. Heat 1/2 in of vegetable oil in large skillet over medium high heat. Fry chicken until golden brown on both sides. Drain, then cut into 3/4 inch wide strips. Set aside and keep warm. Wipe out skillet, add small amount of vegetable oil and heat over medium high heat. Add bean sprouts, snow peas, bamboo shoots and water chestnuts and stir fry until crisp-tender. Transfer to heated platter. Top with chicken and spoon lemon sauce over. Garnish with tomato wedges, lemon slices, green onions and almonds. 5004 Cinnamon 1.00ts FOR CHICKEN: 1. Remove skin from chicken and discard. Cut breasts in half. Remove and discard bones. Pound chicken breasts lightly with mallet or rolling pin. Combine cornstarch, salt and pepper in small bowl. Gradually blend in water and egg yolks. Pour oil into wok. Heat over high heat until oil reaches 375 degrees F. Dip chicken breasts, one at a time, into cornstarch-egg yolk mixture. Fry breasts two or three at a time, in hot oil until golden, about 5 minutes. Drain breasts on absorbent paper. Keep warm while cooking remaining chicken. Cut each breast into three or four pieces and arrange on serving plate. Sprinkle with onions. FOR SAUCE: 5. Combine all ingredients in medium saucepan. Stir until blended. Cook over medium heat, stirring constantly, until sauce boils and thickens, about 5 minutes. Pour over chicken. 5005 Cherries; tart, fresh 1.00lb This is one of the most appealing and unique recipes in Chinese cook- ing that goes by this name. Preparation: Pull chicken skin from breasts, then carefully pull meat from breast bone, keeping meat intact. Thin inner filet will come off separately. Cut meat across the grain into strips about 3/4" wide by 1 1/2" long. Put water chestnut powder in bowl large enough to hold chicken, & deep enough to keep powder from flying around. Add chicken pieces a few at a time, tossing gently to thoroughly coat each piece; they should be entirely white. Leave them in bowl while you prepare sauce. Sauce: In small saucepan, mix prepared lemon sauce (we suggest Mee Chun brand from Hong Kong), water & sugar. Bring to boil; reduce heat & simmer for 2 minutes. Just before serving, thicken with cornstarch paste to consistency of a fudge sauce. Deep-frying: In deep-fryer or wok, slowly heat oil to deep-frying temperature. (Don't let oil smoke. ) Test with piece of chicken: it should reach a medium brown in about 35 seconds. Fry chicken in batches of 5-6 pieces at a time; drain. Place on serving plate, keeping warm until ready to serve. Pour lemon sauce over chicken at last minute. Line jelly roll pan, 16x11x1 inch, with aluminum foil; grease. Beat 3 eggs in small mixer bowl until very thick and lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1 cup granulated sugar gradually. Combine the vodka, sesame oil and lightly beaten egg white in a bowl. Add the chicken breasts and set aside. Combine the sugar, cornstarch, vinegar, lemon rind and lemon juice in a saucepan. Bring to a boil, stirring. Add the chicken broth and return to a boil. Cut the carrot into 2-inch lengths. Cut the pieces into thin slices. Cut the scallion into thin slices. Add the carrot, scallion, green pepper and pineapple chunks to the sauce. Bring to a boil and set aside. Heat the oil for deep frying. Dip the chicken pieces into the water chestnut powder and shake off any excess. Cook the chicken pieces in the oil for about 10 minutes, or until the coating is crisp and the chicken is cooked through. Place each piece of chicken on a flat surface. Using a sharp knife, cut it crosswise into 1-2 inch lengths. Arrange the pieces on a platter. Heat the sauce, add the lemon extract, and pour it over the chicken. Serve immediately. Cook over mediu In med. bowl, combine chicken, lemon juice, 1/2 of the salt, pepper and lemon zest. Toss to mix. On a large flat plate, coat the chicken with the seasoned bread crumbs. Spray Pam on a non-stick skillet and heat over medium-high heat. Add the chicken and cook, turning once, until golden brown outside and white throughout (but still juicy--about 5-7 minutes). Place chicken on a serving platter. Meanwhile, steam the fresh asparagus for approx. 5-7 minutes. When done, season the asparagus with the remaining lemon zest and salt and pepper. Divide asparagus into 4 bundles. Wrap each asparagus bundle with a slice of the turkey "ham" and place on top of chicken. Garnish with lemon slices. Judy Garnett,pjxg05a Raleigh,NC Adapted from Low-Fat Low-Salt Healthy Chicken Calories: 191, Total Fat 6gm, Saturated Fat 1gm Heat to boiling, stirring constantly. Boil and stir 2 minutes. Remove from heat. In a 10-inch square, heat-resistant, non metallic baking dish, place chicken, bone side down. Pour 1/4 cup lemon juice over chicken. Heat, covered, in Microwave Oven 15 minutes. Turn chicken over and add remaining lemon juice and season- ings to chicken. Heat, covered, in Microwave Oven an additional 12 minutes or until chicken is tender. From _The New Deluxe Sharp Microwave Oven Cookbook_ d 11694 Butter Cook rice in broth for approx. 40 mins. Add the warm broth slowly to the beaten egg yolks, beating constantly. That's all there is to it. ian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 6 DIRECTIONS: Combine sugar, flour, salt and butter. Add lemon juice and rind and beaten egg yolks. Beat until ingredients are thoroughly blended. Add milk and blend into mixture. Fold in stiffly beaten egg whites. Pour into a greased baking dish and set in a pan of hot water. Bake at 350-F for 45 minutes. Serve warm. Kauffman, Hesston, Ks. gle cream Instructions: *Note: Scottish Cheddar is excellent used in this recipe. ** Greens may be sorrel, da Combine first 11 ingredients in bowl; wisk to blend. Refrigerate dressing until cold. (Can be prepared 1 day ahead). Combine cabbage, bell peppers, onion, carrot, parsley and lemon peel in large bowl. Toss with enough dressing to season to taste and serve. ********** RECIPE ENDS ******** flour them lightly. Drop them into 3 pints of boiling water and cook slowly for 1 1/2 hours. At the end of this time thicken Preheat oven to 350F. Combine all ingredients and mix well. Drop from a tsp onto an ungreased cookie sheet. Bake at 350 F for 10-12 minutes,until golden. Cool on cookie sheet about 1 minutes, then remove to rack to finish cooking. The stock will jell when cool and your ragout de boulettes will keep for some time. Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. Preheat oven to 375 degrees. Using electric mixer, cream butter in medium bowl until light. Gradually add 1/2 cup sugar and beat until fluffy, stopping occasionally to scrape down sides of bowl. Beat in lemon peel, yolk, extract and salt. Add flour and beat just until blended (if dough is very stiff, beat with a wooden spoon). Roll dough by tablespoonfuls into balls. Set dough balls on ungreased heavy baking sheets, spacing 3 inches apart. Dip bottom of 2-1/2"-round glass into sugar. Press down onto 1 dough ball, flattening into 1/4" thick round. Repeat with remaining dough balls. Bake until cookie edges begin to brown, about 10 minutes. Transfer cookies to racks and cool. Sift powdered sugar over tops. (Can be prepared 3 days ahead. Store at room temperature in airtight container. ) 21007 13-ounce can evaporated 1.00 f 21007 -milk, undiluted 0.00 Soak ammonia over night in pint of milk. Beat eggs seperately and ad 2 T. milk to yolks. Mix dough stiff and roll thin. Prick well with fork and bake. Note: No temperature given. 425 F. ? 21007 -onion rings 0.00 i 21007 -Salt and pepper 0.00 j 21008 Frozen hash browns with Preheat oven to 350 deg. Line cookie sheets with parchment paper or butter them. Place almonds on baking sheet or pie plate and toast them in preheated oven for about 4 mins. or just until they are crisp and faintly colored. Set almonds aside to cool. Leave oven on. Place sugar in food processor fitted with steel blade. Remove zest from lemons with a citrus zester. Process zest and sugar until zest is grated, about 1 minute. Add brown sugar, eggs and cream and process until very well mixed, 30 to 45 seconds. Drop rounded teaspoonfuls of the batter on the prepared cookie sheets, leaving 1 1/2 inches between cookies, then sprinkle the top of each cookie with 2 or 3 pieces of toasted slivered almonds. Bake in center of oven for 8 to 10 minutes, or until cookies are golden brown. Transfer cookies to racks to cool. Store in airtight containers for up to 3 days; the cookies can be frozen for up to 2 months. Judy Garnett/Raleigh, NC pjxg05a 0 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place all ingredients in a blender and blend until the mixture is smooth. Cool and use as desired. Lukewarm water Instructions: In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily. Lemon Cream Rice (Southern Rice Industry, 1934) Categories: Rice desserts Servings: 7 ** Clean rice. Place in double boiler. Add milk and cook until rice is soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Cook until mixture thickens. Turn into buttered oven dish. Beat egg whites until stiff and fold in gradually the powdered sugar and lemon extract. Pile on top of pudding and bake in moderate oven until lightly browned. Serve with cream or a fruit sauce. The whites may be folded into the hot custard and baked as a souffle. Note: One and one-half cups evaporated milk and one and one-half cups water may be used. Yield: 7 servings -- 2/3 cups Temperature: 350 degrees F. Time: 20 minutes from "Rice 200 Delightful Ways to Serve It" published by Southern K t$,RS Dissolve sugar in boiling water, add grated rind, lemon juice and salt. Gradually pour over egg yolks, well beaten. Cool and freeze to a slush. Whip cream, fold in stiffly beaten egg whites. Add to half-frozen mixture and continue freezing until firm. LEMON CURD FILLING; LEMON CURD FILLING; In heavy sauce pan, whisk together sugar, corn starch, lemon juice, rinds, eggs and yolks until well blended. Cook over medium low heat for 10 - 15 minutes, stirring constantly while mixture comes to gentle boil, until smooth and thickened, and no taste of cornstarch remains. Remove from heat and strain immediately into heatproof bowl, discarding rind. Stir in butter until melted. Cover surface with waxed paper. Refrigerate for up to 3 days. LEMON PAVLOVA; Line large baking sheet or pizza pan with parchment paper or greased foil. Draw outline for 9 inch circle, set aside. In large bowl, beat egg whites with cream of tartar until soft peaks form. Gradually beat in half of the granulated sugar until stiff glossy peaks form. In seperate bowl, combine remaining sugar with icing sugar and cornstarch. Sprinkle over egg whites; add lemon rind and juice and fold together until smooth. Scoop out onto circle; form into nest-shape, making side higher than middle. Bake in 275 oven for about 1 - 1/2 hours or until outside is crisp and very light gold. Let cool completely; transfer to doily-lined serving plate. (Can be made a few hours before serving) TO SERVE; whip cream until stiff. Beat Lemon Curd Filling briefly to lighten. Stir in one-third of the whipped cream; fold in remainder. Mound in Pavlova nest, letting some overflow slightly Peel and slice kiwi fruit thinly; arrange kiwi slices, raspberries and mint leaves on top. To serve, cut with serrated knife. Makes 8 - 10 servings. ECIPE BEGINS ******** Title :White Wine Mold Serves :12 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sift together the flour and salt; cut in the shortening until the mixture resembles coarse crumbs. Sprinkle 1 tablespoon water over part of the mixture. Gently toss with a fork and push to side of bowl. Repeat with 3 or 4 more tablespoons of water until all is moistened. Form dough into a ball. Roll out to 1/16-inch thickness. Cut into 3- inch circles. Fit into small tart pans; press out bubbles. Prick dough with tines of fork. Bake in a 450 F oven for 8 to 10 minutes until shells are golden. For lemon curd, in a saucepan combine the eggs, sugar, lemon juice, and butter. Cook and stir over low heat until thickened, about 15 minutes. Remove from heat and stir in lemon peel. Chill. Fill each baked shell with 2 to 3 teaspoons of filling; chill. Just before serving, top with blueberries. Makes 30 tartlets. ixture mounds slightly when dropped from spoon, about 2 1/2 hours. Fold chilled gelatin mixture into whipped cream. sweetened whipped cream In a mixing bowl, combine egg whites, vinegar, vanilla and 1/8 tsp salt. Beat until soft peaks form. Gradually add 1 cup sugar; continue beating until stiff peaks form. Cover baking sheet with plain brown paper. Spoon egg white mixture into eight mounds on paper. Shape into cups with a spoon. Bake at 300 for 35 minutes. Turn oven off; let shells dry in oven at least 1 hour with the door closed. Remove shells from paper. When thoroughly cooled, store in an airtight container. For custard, combine cornstarch and remaining salt and sugar. Add water and mix well. Cook and stir until thick and bubbly, about 2 minutes. Beat egg yolks; add a small amount of hot mixture. Return to saucepan. Cook and stir 2 minutes longer. Remove from the heat; blend in lemon peel, juice and butter. Chill. Just before serving, fill meringue shells with custard and top with whipped cream. Makes 8 servings. * Or use 2 8-oz containers of Philly soft cream cheese. Combine crumbs, sugar and margarine; reserve 1/2 cup. Press remaining onto bottom of 9-inch springform pan. Soften gelatine in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 cup sugar, and peel; cook, stirring constantly, over medium heat, 5 minutes. Gradually add to cream cheese, mixing at medium speed on electric mixer unitl well blended. Beat egg whites, until foamy; gradually add remaining sugar beating until stiff peaks form. Fold into cream cheese mixture; pour over crust. Top with reserved crumbs; chill until firm. utter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. E:\WIN\FONTS\Mapsym.ttf led\DE1285.T E:\Recycled\DE1365.SYS ACKUP\ASPI4DOS.SYS led\DE1366.SYS ACKUP\ASPI7DOS.SYS This square is wonderful. A friend brought it for a party one night and everyone raved about it and kept coming back until it was finished! It is a lot of work and time consuming as you have to wait for each layer to cool before you can add the next, but once you taste it, you will think the work is WELL worthwhile. FIRST LAYER: Mix flour, butter and nuts together until crumbly. Press into 9x13 pan. Bake in 350 F oven for 15 minutes. SECOND LAYER: Beat cheese and icing sugar together well. Beat whipping cream until stiff. Fold into cream cheese mixture. Spread over cooled crust. THIRD LAYER: Prepare lemon pie fillings according to directions of package. Cool, stirring often. Pour over cheese layer. FOURTH LAYER: Beat cream, sugar and vanilla until stiff. Spread over lemon layer. Garnish with chopped pecans, of slivered almonds. Makes 15 generous servings. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Shake all ingredients in tightly covered container. Mooli, white radish (2 lb) 0.50 c Rice flour 2.00 tb Wheat flour 2.00 tb Water 0.00 --------- TO FINISH --------- 3.00 tb Oil 0.50 Batch radish cakes 0.00 - cut into rectangles 2.00 Garlic cloves 0.00 - finely chopped 1.00 Egg 2.00 tb Light soy sau Beat shortening for 30 seconds. Add sugar & continue to beat till light & fluffy. Combine lemon juice & water. Combine the dry ingredients. Alternately mix the dry & wet ingredients with the beaten mixture. Mix well. Drop by spoonful onto a greased cookie sheet. Bake for 8 to 10 minutes at 450F. Makes about 60 to 70. dish and cut into small cubes. Using a food processor or blender, mash the radish as finely as possible. Combine egg, sugar, salt, figs and juice, lemon juice, and milk. Pour into freezer. Partially freeze. Carefully fold in whipped cream. Continue freezing until firm. 8 servings. The Household Searchlight Turn the mixture into a shallow tin or heatproof dish, about 8inches/20cm square: it should come about 1inch/ 2. 5cm up the sides. Heat up your steamer (or use your largest saucepan with an u Combine all ingredients except lemon juice. Cook over hot water until thick, smooth, and transparent. Add lemon juice. Cook 5 minutes. The Household Searchlight a thicker dish you will have to steam it for a little longer. When an inserted knife comes out clean, remove from the heat and allow to cool and dry out completely. It will set more solidly as it cools. Preheat oven to 400 degrees Cream the butter and sugar until light and fluffy. Add the lemon juice, lemon peel, and egg and beat well. Sift the dry ingredients together. Beat into the butter mixture. Place the mixture into a cookie press, and force the dough onto an ungreased cookie sheet. Bake for 8 minutes or until cookies are lightly browned. June 1993 Chile Pepper Magazine. Yield: 6 dozen Heat Scale: Mild Add the rest of the oil and re-heat. Preheat oven to 325 degrees F. Mix the well-beaten egg with the sugar and salt. Add one-half of scalded half and half in a very fine stream, stirring vigorously all the while. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with the lemon juice. Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour the mixture into a buttered casserole, and set it in a shallow pan. Pour hot water into the pan, so that it comes about half-way up the side of the casserole. Grate the fresh nutmeg on top of the custard. Bake 1 1/2 hours, or until the custard is set and turning golden on top. Just for you, Dee. enjoy! Chili Sauce. Notes ********** RECIPE ENDS ******** g 16296 Milk 2.00c h 16296 Water 0.25c Dissolve gelatin in boiling water. Add cold water and salt. Mix thoroughly. Pour into mold. chill until partially set. Arrange fruit in gelatin. chill. Serve with cream and sugar, whipped cream, or soft custard. 6 servings. Elizabeth Shaffer, Albuquerque, N. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice meat into thin bite-size pieces, cutting across the grain. Combine with cornstarch,sherry, 1 tablespoon oil and the garlic. Marinate for 30 minutes. Prepare Lemon Ginger Sauce; set aside. Heat wok or skillet. Add remaining 1 tablespoon of oil. Stir fry the meat 2 to 3 minutes or just until cooked. Remove from pan; set aside. Add carrot and onion. Stir fry for 2 minutes. Add 1 tablespoon of bean liquid. Cover and steam for 2 minutes or until tender crisp. Add drained beans,mushrooms and Lemon Ginger Sauce. Bring to a boil; cook,stirring constantly, until thickened and translucent. Add meat; heat through. Serve over cooked rice,if desired. Makes 4 servings. LEMON GINGER SAUCE: Combine all ingredients; mix well. Serve cut into squares & lightly dusted with icing sugar. Hint. 250 gm of COPHA can be quickly and easily melted in the Microwave oven using the "Medium-High" cy Whip cream and sugar until cream begins to thicken. Add lemon peel and juice and whisk until thick and velvety. Fold in stem ginger. Whisk egg white stiffly and fold into cream mixture. Place kiwifruit in bottom of 4 glasses. Sprinkle with stem ginger syrup. Top with cream mixture and chill 2 hours. Garnish with lemon and stem ginger. Serve with cookies. VARIATION: Substitute pitted cherries, sliced peaches or nectarines for kiwifruit. corate with Regal Icing. Heat margarine in 1-1/2 quart saucepan until melted. Add lemon peel. Stir in powdered sugar and 1-1/2 teaspoons lemon juice. Stir in rest of lemon juice, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. 16 SERVINGS; 95 CALORIES PER SERVING. y coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar. Cool the syrup. Stir in the lemon juice and pour through a fine strainer to eliminate any seeds or pulp. Pour into the prepared pan and return to the freezer. When the mixture starts to freeze, stir every 10 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture. When there is no longer any unfrozen liquid in the pan, pack the granita into a chilled container and press plastic wrap against the surface. Serve within a few hours for best texture. If the granita freezes to a solid block, pop it out of the container and cut into thick slices with a stainless steel knife. Chop the slices finely, replace in the container and freeze until serving time. Serve the granita in chilled stem glasses. Substitute lime or grapefruit juice for distinctly different flavors. Makes 1 Quart 9461 Paprika 1.00tb 9461 Oil; for deep frying 0.00 9461 Samsoe cheese; grated 1.00c 9462 Butter 0.25lb The flavor of fresh lemon grass balances the flavor of the seafood, serving the same purpose as the fresh lemon wedges served with seafood in other cuisines. Heat a large skillet and add the oil. Add all the seafood and saute for 2 minutes on high heat. Add the remaining ingredients and gently combine. Cover the pan and continue cooking for about 3 minutes. Remove to a serving plate. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Or white rose potatoes, unpeeled 1. Preheat the oven to 425^F. Wash the potatoes, rinse, and pat dry. Cut each into 3/4-inch dice. Combine the olive oil, lemon juice, salt, oregano, theyme, paprika, and pepper in a large bowl and mix well. Add the potatoes and toss. Arrange on an oiled baking sheet and bake about 35 minutes, turning every 15 minutes, until tender and well browned. Taste for seasoning. Turn into a serving dish and serve immediately. ADVANCE PREPERATION: This may be prepared 2 hours in advance and kept at room temperature. Reheat in a 350^F. oven for 10 to 15 minutes. NOTE from author: These red rose potatoes are roasted with simple seasonings to a crispy golden brown outside, while the potato stays moist and flavorful within. They'll highlight many main dishes without overpowering them. Serve with scrambled eggs, omelettes, sauteed chicken or grilled veal chops. Serves 6. r into a bowl and add the yolk. Continue beati Combine sugar, salt, and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice. Freeze. 4 servings. The Household Searchlight bout 4 hours). Remove from refrigerator and form into 24 1-inch balls. Sandwich between 2 nut halves. Chill until ready to serve. Makes 24 truffles. Notes ********** Whip Whipping Cream and set aside. In large bowl, beat egg yolks, stir in sweetened condensed milk (not evap- orated milk), lemon juice and food coloring if desired. Fold in whipped cream. Por into 9 x 5-inch loaf pan or other 2-qt containier. Cover, freeze 6 hours or until firm. Serve with warm Blueberry 'N' Spice Sauce. aves With Honey Garlic Sauce Chinese Chicken /game 10768 6 Combine water, sugar and lemon peel in medium saucepan. Bring to a boil on medium heat, stirring constantly. remove from heat and allow to cool. Pour mixture into canister of ice cream maker. stir in lemon juice. Freeze according to manufacturer's directions. Makes 1 quart. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 789FOriental Openers Low-cal Oriental In large bowl beat butter,sugar and lemonjuice untill light and fluffy. Add flour and almonds; beat at slow speed untill well mixed. cover;refridgerate at least 1 hour for easier handling. Heat oven to 375 degrees F. Shape a tablespoon full of dough around each chocolate kiss, covering it completly. Roll in hand to form ball. Place on ungreased cookiesheet and bake for 8-12 minutes or until set and the edges are lightly,golden brown. Cool 1 minute, remove from cookiesheet, cool completly. Lightly dust cookies with powdered sugar. In small pan ,melt chocolate chips and shortening;stir until smooth. Drizzle over each cookie! 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 6319FOriental Plum-Glazed Chicken Chinese Chicken /game 10777 6 -1 -1 -1.00 -1.00 -1.00 -1.00 - Lemon Loaf Cream shortening & sugar. Add eggs to creamed mixture 1 at a time. Beat until light yellow in color & fluffy. Sift together flour, baking powder & salt. Add in thirds to creamed mixture alternately with milk, starting & ending with dry ingredients. Mix well. Stir in grated rind of 1 lemon & chopped nuts. Pour into a greased loaf pan. Bake at 325 degrees for 1 hour. Pour over the hot loaf, while still in the pan, mixture of juice of 1 lemon combined with 1/4 C. sugar. Cool & remove from pan. 1 loaf I got this from the New Orleans Times-Picayune Cooking Contest, 1980. Gail tb Vegetable Oil 1.00 ts Vanilla Extract 0.67 c Cake Flour, sifted 1.00 ts Baking Powder 0.25 ts Salt 2.00 tb Powdered Sugar 1.00 White Chocolate Cream 0.00 Filling (recipe below) 1.00 White Chocolate Curls Instructions: Servings: 8 Lightly oil bottom and sides Combine crumbs, butter, sugar and cinnamon, press two-thirds of the mixture into the base of a 1 1/2 quart dish, approximately 8x9 ", chill while preparing filling. Sprinkle gelatin over water and let soak for a few minutes. In a saucepan heat the lemon juice with the rind to a simmer, then pour over gelatin, stir continuously so the gelatin is thoroughly mixed in. Refrigerate for about 1 hour or until mexture begins to thicken. Turn the evaporated milk into a bowl and beat it until it is light and fluffy. Beat in the sugar and lemon mixture and pour evenly over crumb crust. Let chill for a few hours or overnight. Sprinkle the remaining crumb crust mixture evenly over the top and serve. Serves 6 to 8 Sharp and light, it resembles a weightless cheesecake and is a delicious way to end a meal. The sharpness, color, and clean taste of the lemon implies a fruit of Mercury and suggests that this dish will be a favorite with this sign of the zodiac as well as the family. pared pan. Soften gelatin in 1/2 cup cold milk. Dissolve over hot water. Dissolve sugar and salt in 1 cup milk which has been heated. Add remainder of milk and the gelatin. Gradually add lemon juice, stirring constantly. Partially freeze. Fold in stiffly beaten egg whites. Continue freezing until firm. 12 servings. The Household Searchlight Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down. Measure everything but 2 cups of the milk into blender. Blend until sugar is dissolved. Add remaining milk and blend a few seconds to mix. Pour in to 1 quart freezer and freeze according to directions. (I use a Donvier. ) I find that adults like this flavor and today's kids hate it. I used to use an egg in it, till the salmonella and cholesterol scares. I find I don't miss it. When you make it, think of my poor grandmother, in the 1920's heating up a goatsmilk lemon custard, trying hard to keep it from curdling, hand-chopping the mint, and then turning the ice cream maker over to 4 sons to crank. She was an ex-missionary nurse and a heck of lady, named Flossie Pease. 6751 Milk 1.00c 6751 (10-3/4 ounces) condensed 1.00cn 6751 Chicken br Mix sugar and lemon together, let stand at least 2 hours. Mix all thoroughly, place in freezing trays. Freeze as quickly as possible, Stir once or twice during freezing. Makes 6 average servings. 6751 (8 ounces) 0.00 6752 Head cauliflower 1.00md 6752 Beat egg yolks and sugar in top of double boiler until they lighten in color and become fluffy (about 2 minutes) Dissolve gelatin in water and lemon juice and add to egg mixture. Continure to beat for 1 more minutes. Remove from heat and refrigerate mixture for 10 minutes. Meanwhile, beat egg whites and 2 tbsp sugar until peaks are formed. Remove lemon and egg mixture from refrigerator, fold in egg whites, and add lemon rind. Chill for 4-6 hours. Whipe 1 cup cream with 2 tbsp sugar to form soft peaks, then refrigerate. Place raspberries, 1 tbsp fresh lemon juice, and 1 tbsp sugar in a blender and puree for 1 minutes. To serve, top with sweetened whipped cream and pureed raspberries. Serves 4. cream 4.00 oz Finely chopped white 0.00 chocolate, melted and tepid 6.00 lg Eggs, at room temperature 3.00 c All-purpose flour 0.50 ts Salt 0.25 ts Baking soda Instructions: Position a rack in the ce *if using self-rising flour omit The 1/2 teaspoon salt Mix flour, lemon peel, herb and 1/2 teaspoon salt. Make a well in center of flour mixture. Mix in eggs, 1/4 cup water and the oil thoroughly. (If dough is too dry, mix in a few drops of water. If dough is too sticky, mix in small amount of flour. ) Gather dough into ball. Knead on floured surface about 5 minutes or until smooth and elastic. Divide dough into 4 equal parts. Roll one part at a time into paper-thin rectangle on generously floured surface (keep remaining dough covered). Loosely fold rectangle lengthwise into thirds. (If using pasta machine, pass dough through machine until 1/16-inch thick. ) Heat 4-1/2 quarts water to boiling. Stir in 1/4 teaspoon salt and the pasta. Cook 3 to 5 minutes or until almost tender; drain. 8 SERVINGS (ABOUT 3/4 CUP EACH); 140 CALORIES PER SERVING. nd bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes. Cook pasta as directed in recipe or on package; drain. Cook garlic in margarine in 1-quart saucepan over medium heat until garlic is golden brown; remove garlic and discard. Stir in wine, capers, lemon juice, basil, salt and pepper. Heat just until hot. Toss with hot pasta. Sprinkle with parsley. 6 SERVINGS (ABOUT 3/4 CUP EACH); 260 CALORIES PER SERVING. gar over the top of the cake. store at room temperature, wrapped airtight. Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Mix lemon juice with melted butter. Toss popcorn with lemon zest, salt, and butter/lemon juice. and melt them in the microwave. Microwave at high power for 1 minute, then stir. This is a favorite recipe in the Betty Crocker Dining Room and we like. Heat oven to 350 degrees. Sprinkle both sides of pork chops with salt. Place pork in ungreased shallow baking pan or dish. Top each with onion slice, lemon slice, 1 tablespoon brown sugar and 1 tablespoon ketchup. Cover and bake 30 minutes. Uncover and bake about 30 minutes longer, spooning sauce onto pork occasionally, until done. 4 SERVINGS; 410 CALORIES PER SERVING. PREPARATION AND COOKING: Heat oven to 325F. Grate 1 teaspoon lemon zest. Squeeze 1/2 cup lemon juice. Whisk in sugar, egg, and yolks, then whisk in cream until sugar dissolves. Pass mixture through a strainer; stir in zest. Put six 1/2-cup pots de creme or souffle dishes in a deep baking dish. Divide the lemon mixture evenly between the pots. Put dish in the oven and pour in hot tap water to come within 1/2 inch of the top of the pots. Bake, uncovered until the custards are just set in the centers, 35 to 40 minutes. Carefully remove pots from the water and set aside to cool completely. SERVING: Dust surface of custard with confectioners' sugar and garnish with candied violet. Makes 6 servings. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat butter and sugar together in a mixing bowl until fluffy. Add egg yolks, lemon juice and rind and beat until well combined. Add flour and milk and beat again. In another bowl beat egg whites until stiff. Fold egg white gently into the milk mixture. Turn batter out into a greased pudding dish or 9 x 9 pan. Set pudding dish in a shallow pan of water, making sure water is not deep enough to boil over into the pudding. Bake in a preheated 350 oven for about 45 minutes or until toothpick inserted comes out clean. Serve plain or with whipped cream. Serves 6-8. simmering water, beat together the egg yolks and the sugar with an electric hand mixer until thickened, about 4 minutes. Remove from the heat and continue to beat until cooled and very thick and pale, about 5 minutes. Beat the cream until stiff. Add the egg yolk mixture to the chocolate and s * Frozen raspberries should be without syrup and should not be thawed. Heat oven to 425 degrees F. Line 12 muffin cups with paper baking cups. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour, sugar, baking powder and salt; mix well. In small bowl, combine half-and-half, oil, Lemon estract and eggs; blend well. Add to dry ingredients, stir until ingredients are just moistened. Carefully fold in raspberries. Fill prepared muffin cups 3/4ths full. Bake at 425 degrees F. 18 to 23 minutes or until golden brown. Cool 5 minutes, remove from pans. HIGH ALTITUDE: Above 3500 feet, decrease baking powder to 2 teaspoonsful. Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir margarine or butter and lemon juice into cooked rice. 6 SERVINGS (1/2 CUP EACH); 155 CALORIES PER SERVING. herbs, seasonings, garlic and soy sauce to make a flavorful marinade. Place all ingredients in glass screw-top jar; shake vigorously. Bake Meringue Shell. Mix sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in water. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir at least half of the hot mixture gradually into egg yolks. Stir into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in margarine, lemon peel and lemon juice. Cool at room temperature. Spoon into shell. Refrigerate at least 12 hours. Beat whipping cream in chilled medium bowl until stiff. Spread over filling. Refrigerate any remaining dessert. 8 TO 10 SERVINGS; 275 CALORIES PER SERVING. should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning USING A GRATER, grate lemon peels, removing only the yellow part. Place the grated peel in a mixing bowl. Squeeze the lemon juice and set aside in a small bowl. Combine the butter, vanilla, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat together at medium speed until creamy. Add the egg, 1/2 cup lemon juice and grated rind and beat until incorporated. Reserve any extra lemon juice for another use. Decrease speed to slow and add the semolina and then the flour, beating until just incorporated. Turn the dough onto a marble or wooden work surface and divide it into 2 balls. Wrap in plastic wrap and place in the refrigerator to chill for 1 hour. When chilled, remove from the refrigerator and roll each ball into a log 2-inches in diameter. PREHEAT OVEN TO 325F. Working on a marble or wooden surface, unwrap the dough log and cut into rounds about 1/2-inch thick. Sprinkle each round with a little sugar and lightly flatten the rounds with a rolling pin. Place the rounds on an unbuttered cookie sheet and chill in the refrigerator until firm, about 10 minutes. Bake the cookies on the middle rack of an oven for about 10 minutes, or until the surface starts to crack slightly. Remove from the oven and let cool. The cookies will be chewy at first, but will harden as they cool. am. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to Wash chicken and pat dry. Beat egg and water. Combine next four dry ingredients. Dip chicken in egg, then flour. Brown in oil. Add remaining ingredients except sesame seeds. Cover and simmer for 20 minutes. Remove chicken. Thicken liquid with leftover flour mixture. Pour sauce over chicken and sprinkle with sesame seeds. Makes 4 servings. Notes ********** RECIPE ENDS ******** 26916 4 -1 -1 -1.00 -1. Mix and place in refrigerator tray. Freeze quickly and uniformly. 16922 Orange-Pepper Steaks - 20 Minutes Entree Beef Fruits 26917 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 16923 Oranges Filled With Raisins Chickpeas And Rice Entree Vegetarian Rice 26 Makes 4 dozen Heat oven to 350 degrees. Grease baking sheets. Cream fist six ingredients together. Sift flour, baking soda, salt and cream of tartar together and add to creamed mixture along with nuts. Make 1-inch balls and place 1-inch apart on baking sheet. Bake 10-15 minutes until cookies are light brown on bottom. Cool slightly and roll in powdered sugar. 1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 16925 Oreganato Bread Serve with cognac, Ragnaud Estate. Combine the ingredients and freeze in an ice cream maker. Alternatively, place in a bowl set within a larger bowl holding ice cubes and salted water. Beat the mixture with a portable mixer or wire whisk for several minutes until it begins to be thoroughly chilled. Cover and place in the freezer until frozen, stirring occasionally. Directions for Simple Syrup: Place the sugar and water in a stainless steel or enameled saucepan and boil for 5 minutes. Strain through a sieve lined with a damp cloth. Cool. 7 Oreo Cookie Tube Cake Pies Chocolate 26927 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 16928 Oriental 6 Bean Salad Chinese Vegetarian 26929 Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of 6-cup souffle dish. Extend dish by securing band around top edge. (A 2-quart round casserole can be used instead of souffle dish and foil band. ) Mix 3/4 cup sugar, the water, lemon juice, salt and gelatin in saucepan. Beat egg yolks slightly; stir into gelatin mixture. Heat just to boiling over medium heat, stirring constantly; remove from heat. Stir in lemon peel. Place pan in bowl of ice and water, or refrigerate 20 to 30 minutes, stirring occasionally, just until mixture mounds slightly when dropped from a spoon. If mixture becomes too thick, place pan in bowl of hot water; stir constantly until mixture is of proper consistency. Beat egg whites in large bowl until foamy. Beat in 3/4 cup sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Fold gelatin mixture into egg whites. Beat whipping cream in chilled medium bowl until stiff. Fold whipped cream into egg white mixture. Carefully turn into souffle dish. Refrigerate about 8 hours or until set. Just before serving, remove foil band. Refrigerate any remaining souffle. 12 SERVINGS; 260 CALORIES PER SERVING. smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups Mix the sugar and flour together and add the lemon juice and rind, slightly beaten egg yolks, butter and salt. Stir in the milk and mix well. Beat the whites until stiff and fold into the first mixture. Pour into custard cups. Set the cups in pan with hot water and bake at 350-F about 40 minutes. The sponge may also be baked in pie shell. d refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespo Let the puff paste thaw, cut into 4 long slices. Paint with the egg and litter the lemon zest over it. Twist the slices, just a little. Bake in 225 centigrades for 12-15 minutes. When cold litter some powdered sugar over them. Annica crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. Pre-heat the oven to 260 oC (500 oF). Butter and lightly flour a 20 cm tart tin with a removable base. Line it with the pastry and blind-bake it for 10-15 minutes. Take care to protect the pastry with a disc of aluminium foil, which should be pressed up to and over the edges before it is weighted down. When itis cooked, let it cool without taking it out of the tin. Lower the oven temperature to 180 oC (350 oF). Whisk all the ingredients for the tart filling together - the eggs, orange and lemon juice, cream and sugar. When the mixture is nice and frothy, pour most of it into the tart shell. The mixture needs to come right to the top, but to avoid spilling it put the partly filled tart into the oven (with the temperature now reduced) and finish filling it with a spoon. Bake the tart with the oven door ajar, and wait until the filling has become firm. This should take about 35 minutes. Check the firmness of the filling by giving the tin a little shake. Take the tart out of the tin when it is lukewarm and leave it on a cake rack to cool. Title :White Chocolate "ravioli" W/ Hazelnut Filling Serves :25 KeyWords :Chocolate Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 SNOW: In a medium bowl, mix gelatin with sugar and salt. Add boiling water and stir until gelatin as completely dissolved. Mix in tea, lemon juice and rind. Chill, stir occasionally until thickened and mixture mounds when dropped from a spoon. Add egg whites to thickened gelatin. Beat at high speed until mixture begins to hold its shape, about 10 minutes. If kitchen is very warm, beat over ice water. Turn into a 6-cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Mix cornstarch with cold water. Add to strawberries and cook, stirring constantly until clear. Chill, serve over snow. Pair this delectable dessert with a pitcher of iced tea, garnished with a lemon slice or sprig of mint. Put them in oven and roast for 10 minutes, then place nuts in a heavy kitchen towel and rub them back and forth vigorously, so that their bitter dried skins are removed. Pick over and Melt butter with oil in skillet. Add garlic and cook 2 minutes. Add lemon juice, capers and olives and cook another 2 minutes. Turn heat to lowest setting. Add tuna & separate it (do NOT flake) with a fork. Heat through, stirring gently. Drain pasta. Add remainder of butter and sauce to hot pasta, tossing well. Form paste into 25 small balls. 4. Arrange the chocolate *substitute: 1 Pound veal round steak. cut Into 8 pieces; pound until 1/4 inch Thick. Mix flour and garlic salt. Coat veal with flour mixture. Heat 2 tablespoons of the oil in 10-inch skillet over medium-high heat until hot. half of the veal about 5 minutes, turning once, until brown. Remove veal; keep warm. Repeat with remaining veal and oil. Drain any remaining oil and overly browned particles from skillet. Add margarine, wine and lemon juice to skillet. Heat to boiling, scraping any remaining brown particles from skillet. Boil until liquid is reduced by about half and mixture has thickened slightly. Pour over veal. Serve with lemon wedges. 4 SERVINGS; 45O CALORIES PER SERVING. Place the pan in refrigerator briefly, until the chocolate hardens somewhat but does not completely firm. Run a knife or ravioli cutter between the rows and down the sides, then replace dish in the refrigerator Store in cool, dry place for ten days. Shake vinegar and lemon peel in tightly covered glass jar or bottle. Store in cool, dry place 10 days. Strain vinegar. Place one strip of lemon peel in jar to identify, if desired. 2 CUPS VINEGAR; 2 CALORIES PER TABLESPOON. ound this in the River Road Recipes II which is put out by The Junior League of Baton Rouge. It is not only good, but easy. Charles and Diane Preheat oven to 375 degrees. Spray 2 cookie sheets with non-stick cooking spray. In large bowl, with electric mixer at high, cream butter and sugar. Add egg, lemon juice and peel; beat until well- blended. In small bowl, stir together flour and baking powder. Stir into batter until just blended. Drop by rounded teaspoonfuls about 2 inches apart on cookie sheets. Bake 8-10 minutes until lightly browned. Remove to wire racks to cool. rlic with a slotted spoon and discard. Add shrimp and the Cut Carrots Into 80 (2 /1/4 Inch) Strips. Combine Carrots, Water, Lemon Juice, Sugar & Garlic in A Nonaluminum Saucepan; Cover. Cookover Medium Heat 6 To 8 Min. OR Until Carrots Are Crisp-Tender. Remove From Heat. Place Carrots in A Shall Bowl; Reserving Cooking Liquid in Saucepan. Add Basil, Lemon Rind & Oil To Cooking Liquid & Set Aside. Trim White Portion From Green Onions. Place Tops in A Large Boil. Add Boiling Water To Cover. Drain Immediately & Rinse Under Cold Water. Cut Tops Into 20 Narrow Strips. Gather 4 Carrot Strips Into A Bundle & Tie With Onion Strip. Repeat Procedure With Remainingcarrots & Onions Strips. Place Bundles in A Large Shallow Bowl. Pour Basil Mixture Over Bundles; Cover & Chill At Least 1 Hour. Remove Bundles From Liquid, Using A Slotted Spoon; Discard Liquid. Arrange Bundles On A Serving Platter Lined With Lemon Slices If Desired. Fat 0. Chol. . Just before serving, gently fold in remaining ingredients and serve. Notes Place Fish On Rack Coated With Cooking Spray; Place Rack in A Shallow Roasting Pan. Combine Garlic, 1 1/2 t. Lemon Juice & Oil. Brush Fish With Half Of Mixture. Sprinkle With 1/8 t. Basil. Broil 6 Inches From Heat 4 Min. Turn Fish; Brush With Remaining Lemon Juice Mixture & Sprinkle With Remaining 1/8 t. Basil. Broil An Additonal 3 Min. OR Until Fish Flakes Easily When Tested With A Fork. Set Aside & Keep Warm. Arrange Carrot Strips in A Vegetable Steamer Over Boiling Water. Cover & Steam 3 Min. Add Radishes; Steam An Additional 2 Min. Add Snow Peas, Stean An Additional 30 Sec. Place Vebetables in A Bowl. Add 1 1/2 t. Lemon Juice & Pepper, Tossing Gently. Serve With Fish. About 186 Cal. Per 3 Oz. Fish & 1 C. Vegetables. (Fat 6. 4, Chol. ) 16267 Vanilla 0.50ts d 16267 Egg, beaten 1.00 Prepare and cook new potatoes as directed. While potatoes are cooking, heat remaining ingredients just to boiling. Turn hot potatoes into serving dish. Pour lemon butter over potatoes. 4 SERVINGS; 170 CALORIES PER SERVING. g 16267 -almond, etc.) 0.00 h 16268 Extra-virgin olive oil 0.25c *self-rising flour can be used in This recipe; omit salt and Baking soda. Heat oven to 350 degrees. Mix flour, margarine and powdered sugar. Press in ungreased square pan, 8 X 8 X 2 or 9 X 9 X 2 inches, building up 1/2-inch edges. Bake 20 minutes. Beat remaining ingredients about 3 minutes or until light and fluffy. Pour over hot crust. Bake about 25 minutes or until no indentation remains when touched lightly in center; cool. Sprinkle with powdered sugar if desired. Cut into 1-1/2-inch squares. 25 SQUARES; 100 CALORIES PER SQUARE. 16268 OR one 35-oz. can and one 0.00 f 16268 14-oz. can of Italian plum 0.00 g 16268 Tomatoes, lightly drained 0.00 h 16268 And finely chopped 0.0 "These delicate crackers never fail to attract a crowd. Fresh lemon zest is the secret to their popularity. Perfect party fare or dessert crackers, these treats are not too sweet, and they go well with a fresh pot of tea in the afternoon. You will bake these crackers again and again. 325~F. 12 to 15 minutes Preheat the oven to 325~F. To prepare the zest, lightly grate the outer peel of the lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter. You should have about 1/2 Tablespoon zest for this recipe. Squeeze the lemon for its juice; you should have about 1-1/2 Tablespoons. In a large bowl or in the food processor, cream the butter and sugar together. Add the egg, the lemon juice, and the lemon zest. In another bowl, combine the flour, coconut, baking powder, and salt. Add the flour mixture to the butter mixture and blend to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. On a floured surface or pastry cloth, roll thin, at most 1/8 inch. Cut out individual crackers about 2 inches across with a cookie cutter, juice can, or knife and arrange on a lightly greased or parchment-lined baking sheet. Prick each cracker all the way through 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn the crackers over and bake another 2 to 5 minutes, depending on the thickness, or until just very lightly browned. Cool the crackers on a rack. Yield: 75-80. VARIATIONS: Try substituting orange zest and orange juice for the lemon. If absolutely necessary, you can substitute dried ground lemon peel. The result will not be as fresh and tasty, however. 1.00c 696 Mushrooms; sliced (optional 0.50c 696 Dressing: 0.00 Skin and cut up chicken. Combine with other ingredients in crockpot. Set on low. Upon return from work, debone chicken. Serve over rice. If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning. And if you start with frozen chicken it doesn't fall apart. 696 Salt & pepper 0.00 Trim fat from lamb; cut four evenly spaced 1" deep slits in the surface. Combine lemon peel, juice, rosemary, thyme and pepper; rub onto meat and into slits. Place meat on the rack of a roasting pan. Insert a meat thermometer into the thickest portion. Roast in 325 deg. F oven for 1 1/2 to 1 3/4 hours or until the thermometer registers 150 degrees 150 degrees F (medium). For sauce, reserve pan juices; skim fat. Add water, if neccesary, to measure 2/3rds cup liquid total. In a medium saucepan stir together yogurt, cornstarch and bouillion granules. Stir in juice mixture. Cook and stir until thickened and bubbly. Cook and serve with sliced meat. 697 drained, cut into quarters 0.00 697 3" pepperoni slices 0.50lb 697 Cherry tomato halves 1.00c Combine lemon juice and cornstarch in heavy medium saucepan, stirring until cornstarch dissolves. Whisk in remaining ingredients. Cook over medium heat until mixture is thick and smooth and just begins to boil, stirring constantly, about 7 minutes. Transfer to medium bowl. Place plastic wrap directly on face of curd to prevent skin from forming. Refrigerate until chilled, about 6 hours. (Can be prepared 2 days ahead. ) FOR FROSTING Combine 1/2 cup cream and chocolate in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Transfer to large bowl. Whisk in remaining 1-3/4 cups cream and vanilla. Refrigerate until well chilled, about 6 hours. (Can be prepared up to 1 day ahead. ) FOR CAKE Position rack in center of oven and preheat to 350F. Butter three 9-inch diameter cake pans with 1-1/2 inch high sides. Line bottoms with waxed paper. Butter paper. Dust pans with flour; tap out excess. Sift flour, baking powder and salt together into medium bowl. Repeat sifting. Stir chocolate and 1/2 cup cream in heavy medium saucepan over low heat until chocolate melts and mixture is smooth. mix in remaining 1/2 cup cream, milk and vanilla. Using electric mixer, beat butter and 1 cup sugar in large bowl until fluffy. Beat in yolks. Stir dry ingredients into butter mixture alternately with white chocolate mixture, beginning and ending with dry ingredients. Using electric mixer fitted with clean dry beaters, beat egg whites in medium bowl to soft peaks. Gradually beat in remaining 1 cup sugar. Continue beating until stiff but not dry. Fold whites into cake batter in 2 additions. Divide batter among prepared cake pans. Bake until tester inserted in center comes out clean and cakes are beginning to pull away from sides of pans, about 24 minutes. Cool cakes in pans on racks 10 minutes. Turn cakes out onto racks, peel off waxed paper and cool completely. (Can be prepared 4 hours ahead. Cover and let stand at room temperature. ) Using electric mixer, beat frosting in another large bowl until stiff peaks form. Place 1 cake layer on platter. Spread 2/3 cup lemon curd evenly atop cake layer. Spread 3/4 cup frosting atop curd. Top with second cake layer. Spread cake with 2/3 cup curd, then with 3/4 cup frosting. Top with third cake layer. Frost top and sides of entire cake evenly with 3 cups frosting. Place remaining lemon curd in pastry bag fitted with #2 star tip. Pipe circle of curd around top of cake, 1/2 inch from edge. Pipe evenly spaced diagonal lines inside circle, creating lattice pattern. (Reserve remaining curd for another use. ) Spoon remaining frosting into clean pastry bag fitted with #2 star tip. Pipe ruffled border around top and bottom edges of cake. (Can be prepared up to 6 hours ahead. Refrigerate. ) Let stand 30 minutes at room temperature before serving. 0000000772 0000000773 0000000773 0000000773 0000000773 0000000773 0000000773 0000000773 0000000743 Enjoy nutmeg and citrus-scented oat cookies with a cup of coffee. In a large bowl, beat butter and 2 cups sugar unti blended. Beat in eggs, lemon and lime peel, and lemon and lime juice. In a small bowl, mix flour, oats, baking powder and 1/4 tsp *each* cinnamon and nutmeg. Gradually add to butter mixture, beating until blended. Cover and chill until firm, at least 2 hours or until the next day. Mix 1/3 cup sugar and remaining cinnamon and nutmeg. Roll dough into 1-1/2 inch balls; coat in sugar. Place 2 inches apart on greased 12x15 inch baking sheets; with the bottom of a glass, press balls to 3/8 inch thick. Bake in a 350~ oven until light gold, about 12 minutes. Cool on racks. Makes 4 dozen. 0000000777 0000000777 0000000777 0000000777 0000000777 0000000777 0000000778 0000000778 0000000778 0000000778 0000000778 0000000778 0000000778 0000000778 0000000779 0000000743 *if using self-rising flour Omit baking powder and salt Heat oven to 400 degrees. Cut margarine into flour, oats, sugar, baking powder, lemon peel and salt with pastry blender until mixture resembles fine crumbs. Stir in 1 egg, the almonds and just enough half-and-half so dough leaves sides of bowl. Turn dough onto lightly floured surface. Knead lightly 10 times. Roll or pat 1/2-inch thick. Cut with floured biscuit cutter, or pat dough into rectangle and cut into diamond shapes with sharp knife. Place on ungreased cookie sheet. Brush dough with 1 egg. Bake 10 to 12 minutes or until golden brown. Immediately remove from cookie sheet; cool. Split scones. Spread with margarine and serve with preserves if desired. ABOUT 15 SCONES; 120 CALORIES PER SCONE. 00784 0000000784 0000000784 0000000784 0000000784 0000000784 0000000784 0000000784 0000000785 0000000785 0000000785 0000000785 0000000743 Bring chicken broth and water to boiling in medium-size saucepan. Stir in orzo, basil and lemon. Return to boiling. Lower heat and simmer 10 minutes or until tender. Remove from heat and serve. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 375 degrees. Grease bottoms only of 12 medium-size muffin cups, 2 1/2 by 1 1/4 inches, or line with paper baking cups. For high altitudes (3,500 to 6,500 feet), grease bottoms and sides of muffin cups. With fork, mix oil, milk, eggs and dry pudding-pie filling until well-blended. Stir in baking mix, poppy seeds and lemon peel, blending well. Divide batter amoung muffin cups. Bake 25 to 30 minutes, or until light golden brown. Cool 10 minutes; drizzle with Glaze. Makes 12 muffins. For glaze, mix confectioners' sugar and lemon juice together until smooth. Note: In Arizona, sour ornamental-orange peel and juice may be substituted for the lemon. 350~F. 25 to 30 minutes Cover the wheat berries with the water and soak overnight. Or, if you want to make the crackers the same day, cook the berries in the water over a moderate heat for 20 minutes, or Another "one pot" dish. If you have time, marinate the chicken with the spices, lemon and wine before hand for a few hours. Cut up chicken into small chunks. Saute the chicken, garlic and onions in a little butter and the white wine or chicken boullion with the spices. Add enough tarragon and lemon so that the flavors really stand out. Let the whole mixture simmer for about 5 minutes, then test the chicken to see if it is ready. Serve over rice or pasta. food processor, use your blender, pro juice of 6 lemons juice of 7 oranges In a large bowl, combine juices, sugar, cream and milk. Mix well. Pour mixture into an ice cream freezer and feeze according to manufacturer's directions. Serve immediately for a soft consistency or place in refrigerator/freezer. Makes 2 quarts. hold together in a cohesive ball. Divide it into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to a thickness of 3 Preheat oven to 350 degrees F. Mix lemonade concentrate and water in a small bowl. Pour over chicken in larger bowl. Refrigerate 2 hours or longer. Drain chicken and reserve liquid. Mix together the flour, salt, and pepper in a small paper bag. Add well drained chicken, one piece at a time, and shake to coat evenly. Heat oil in large skillet over moderate heat. Add floured chicken; cook until evenly browned, turning pieces over carefully. Remove chicken and arrange in a single layer in a shallow baking pan. Brush chicken with melted butter. Add reserved lemonade. Bake uncovered about 1 hour, basting chicken with lemonade from pan every 15 minutes. About 15 minutes befre chicken is done, drain off excess juice from pan. Serve hot. Turn the crackers over, brush the tops again, and bake for another 10 to 15 minutes, or until they are lightly browned. Cool on racks. Yield: 30- Chop chicken with a cleaver into braising pieces about 1 inch thick. Remove tops and tough outer leaves of lemongrass and slice tender hearts as thin as possible. In a bowl combine chicken, lemongrass, 1 tablespoon of the fish sauce, sugar, salt, pepper, green onions, and garlic and toss to season chicken evenly. Marinate 1/2 to 1 hour. in a wok or skillet heat oil over medium-high heat. Add chile, stir-fry a few seconds, and add chicken mixture. Stir-fry until chicken shows no trace of pink (about 10 minutes). Add a little water if necessary to prevent scorching. When chicken is done sprinkle with remaining fish sauce, toss with basil or mint if used, and transfer to serving platter. Serves 4 with other dishes. Variation: Use 1 pound boneless chicken, cut into 1/4-inch cubes, and cook over high heat (about 2 or 3 minutes). :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients together well & refrigerate till ready to serve. "Vegetarian Times Cookbook" Sugar 3.00 c Boiling white grape juice 1.00 c Medium dry white wine 0.00 Sweetened whipped cream 0.00 Strawberries Instructions: Sprinkle gelatin on cold water to soften. Stir in sugar and grape juice; stir until gelatin is dissolved. Stir in wine. Place first 6 ingredients in large soup pot. Cover with 3 cups water & bring to a boil. Cover & simmer for 7 to 8 minutes. Add 2 more cups of water along with the rest of the ingredients. Cover & simmer for 25 to 30 minutes. Serve hot. Nava Atlas, "Vegetariana" Notes ********** RECIPE ENDS ******** ell on the sixth day so that the Israelites would not have to collect manna on the seventh day, the day of rest. Notes ***** In a heavy kettle, combine the broth, 3 cups water, lentils, rice, tomatoes and juice, carrots, onion, celery, garlic, basil, oregano, thyme, and bay leaf. Bring mixture to a boil and simmer, covered, stirring occasionally, for 45-55 minutes or until lentils and rice are tender. Stir in parsley, vinegar, and salt and pepper to taste. Discard bay leaf. The soup will be thick and will thicken more as it stands. Thin, if desired, with chicken stock. Makes about 14 cups. a 1984 Gourmet Mag. favorite 8382 Egg 0.00 8382 Flour 3.00c 8382 Baking Soda 1.50ts 8382 Salt 0.50ts In a soup pot, cook onion in oil for about 10 minutes. Add garlic and spices; cook 2 more minutes. Add bouillon cubes, water and lentils; bring soup to a boil. Reduce heat and simmer about 1 hour. Ladle into bowls over rice. 8382 Ginger 1.00ts 8382 Molasses 0.25c TRIM ANY FAT FROM MEAT. CUT MEAT IN 1/2" CUBES. HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT. BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN. BRING MIXTURE TO A BOIL;REDUCE HEAT. COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER. MAKES FOUR SERVINGS. 8383 All-purpose flour 1.00c Heat oil and butter in s soup pot. Add carrots, onions, celery, parsnip and garlic. Cook, covered, over medium heat for 15 minutes to wilt vegetables. Stir once. Add broth, tomatos, lentils, pheasant legs and backbone. Simmer, partially covered, for 15 minutes. Add pheasant breasts and simmer another 15 minutes. Remove legs and breasts; reserve. Leave backbone in. Add 4 Tb parsley, rosemary, allspice, pepper and salt. Stir and simmer, covered, another 20 minutes. While soup simmers, remove skin from pheasant and shred meat. Remove cover from soup, add shredded pheasant, shhery and remaining parsley. Serve immediately. ith jam. With long knife, carefully slice sideways through lemo noise to make 3 layers. Place on layer on the jam. Spread (or pipe) with Bavarian cream. Dot with kiwi and peac Heat water and lentils to boiling; reduce heat. Cover and simmer 25 to 30 minutes or until lentils are tender but not mushy; drain. Heat oil in 10-inch skillet until hot. Add lentils, ham, salt, pepper and garlic. Cook 5 minutes, stirring frequently. Stir in remaining ingredients. Cook and stir 2 minutes or until mixture is hot. 6 SERVINGS (1/2 CUP EACH); 175 CALORIES PER SERVING. Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available Combine lentils, onion, garlic, and wine; simmer 3 minutes. Remove from heat; add remaining ingredients. Chill and serve on lettuce leaves. ***** Mansion on Turtle Creek, Dallas, TX Notes ********** RECIPE ENDS ******** 6 servings. Notes ********** RECIPE ENDS ******** chocolate chips and nuts. Sprinkle the other half of the oatmeal mixture over the caramel. Bake for an additiona tes. Slice into small squares. Makes about 80 cookies/bars. Nutritional Information: per square: Calories 102, Fat 5g, Sodium 91mg, Chole@t-rol 10 mg, Percent calories from fat 46% Second Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Vicki Zagrodzky, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor i 11900 * Leek or Green Onion should be finely chopped. Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. 0.00--------- p 11901 Ground almonds 2.00c a * Leek or Green Onion should be finely chopped. the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. Ground nutmeg 0.25ts d 11902 -- more if desired 0.00 Heat oil in heavy large saucepan over medium-high heat. Add onions, green bepper and garlic and saute until tender, about 5 minutes. Add remaining ingredients. Cover and simmer until ltentils and rice are tender and soup is thick, about 1 hour, 15 minutes. Season with salt and pepper. lories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put apricot jam into blender, and blend until apricots are incorporated to become a thick sauce. Dissolve gelatin in lemon juice in a small double boiler over hot water. Fold gelatin into apricot mixture. Chill in refrigerator until lightly set for about 45 minutes. Fold the mixture into the whipped cream, pile into stemmed glasses and chill until serving time. Serve with Christmas cookies. Serves 4. rocessor. Top with cover, and pr NOTE on rice or soy milk: if it's a thick milk, dilute it to the consistency of cow's milk) Simply mix all ingredients until all is blended. Dough will be very sticky. Divide evenly into 2 oiled or sprayed with Pam loaf pans. Allow to rise until doubled (it's a pretty dense bread,but on a warm day,rising should be completed in about 4 hours) Bake in a preheated 375 degree oven for about 1 hour. Terrific for sandwiches or as a breakfast food! Freeze mixture according to ma In a food processor, combine first 3 ingredients with metal blade until crumbly. This can also be done with 2 pastry knives or a pastry cutter. Pat this crust into a buttered 9-by-13-inch pan. Bake at 375~F for 10 minutes. Cool. When crust is cool, spread pecans evenly over surface. Beat eggs with brown sugar until thick. Add vanilla. Put salt and baking powder in bottom of 1/4 cup measure; fill rest of measure with flour. Stir into egg mixture. Bake at 375~F for 20 minutes or until center is baked. Cool, then cut into 32 pieces. INIMUM OF 6 HOURS. REMOVE THE COVER AND RUN A KNIFE AROUND THE EDGE TO LOOSEN. LIFT OUT OF PAN WITH OVERHANGING FOIL, INVERT AND PEEL OFF THE FOIL. INVERT AGAIN AND CUT INTO RECTANGLES. Notes ********** RECIPE ENDS ******** Add celery, carrots, red pepper and onion; bring to a boil; reduce heat and simmer, uncovered, until vegetables are crisp tender, 1012 minutes. Wash lettuce & separate the leaves. Allow to drain. Beat the rest of the ingredients in a bowl. Add lettuce leaves & turn them gently so that all the leaves become coated with the dressing. Jack Santa Maria, Greek Vegetarian Cookery it is reduced to l/2 cup; pour liquid over vegetables; cover and refrigerate 4 hours or overnight before serving. Makes 4 portio ns, about 3 l/2 cups From the files of Al Rice, North Pole Alaska. Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. 1.00c d 20125 Chopped cooked potatoes 1.00qt e 20125 Chopped celery In a small mixing bowl, combine vinegar, onion juice, sugar, mustard, and salt. Stir vigorously by hand or with electric mixer set on low. Whisking constantly, pour in oil in a slow thin stream, and continue to beat until dressing is smooth and thick. Stir in poppy seeds. Cut lettuce into 6 wedges and lay each on a chilled salad plate. Ladle on 2 or 3 T of the dressing or to taste. 0.00 i 20126 Finely chopped 1) Wash and dry the lettuce; cut or tear into bite-size pieces and place into a salad bowl. 2) Combine the ground cumin, ginger, rue (optional), pepper, honey, vinegar, and liquamen. Squash the dates with your fingers and add them to the spices. Mix well so that the dates break into small fibers. 3) Pour over the lettuce and serve. NOTE: Try adding 1/3 tsp. baking soda. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once. through rind to melon. With pencil and a 1-1/2 inch wide cardboard guide, draw scallop design about 1/3 of the way down from the top of the melon. On top 1/3 mark handle. With sharp paring knife, carefully cut watermelon to create scallops and handle; Remove top sections. Scoop melon i Preheat oven to 425. Combine filling ingredients in order given and pour into pie shell and bake 15 min. Reduce heat to 350F and bake 45 more minutes or until knife inserted near center comes out clean. Cool, garnish if desired. don't forget the whipped cream or Vanilla ice cream Fill with fresh fruit just before serving. Makes 42 (1/2-cup) servings. (about 30 calories pe IN A BLENDER, puree the lichees fruit. Add the sugar and orange juice and freeze according to the ice-cream maker's instructions. Puree the raspberries in a blender. Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center. r round shapes. * Blueberries and raspberries are best used as a garnigh, since they are fragile and bruise easily Servings: 6 Combine toffees, milk and cream in medium saucepan, stir over heat without boiling, until toffees have dissolved, bring to boil, remove from heat. Beat sugar and egg yolks in a small bowl with electric mixer until thick and creamy. Beat hot milk mixture gradually into egg yolk mixture, cool. Use ice cream maker or Pour mixture into deep cake pan, cover, freeze until firm. Remove ice cream from pan, beat in large bowl with electric mixer until smooth, return mixture to pan, cover, freeze until firm. 5104 Shortening 0.50c 5104 Brown sugar, lt; packed 1.00c 5104 Sugar 0.50c 5104 Eggs Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Pudding Base: In a saucepan combine sugar and corn starch. Gradually blend in water. Cook and stir over medium heat until mixture comes to a boil and thickens. Boil and stir 1 minute longer. Whisk about 1/3 the mixture into egg yolks; return yolk mixture to pan. Cook and stir over low heat 1 minutes. Stir in butter, lemon rind and juice. Cover surface with plastic wrap; cool. Meringue: Beat egg whites with lemon juice until frothy. Gradually beat in sugar until mixture forms stiff peaks. Fold meringue into cooled pudding. Refrigerate until serving. Serve with fresh fruit, if desired. Yields 4-5 servings. Cooling time: about 1 hour. Note: For uncooked meringue use only Canada Grade A eggs, with clean, uncracked shells. Alternative: For a richer dessert eliminate meringue step and instead fold in 1 cup whipping cream, whipped into cooled pudding. Refrigerate until served. Calgary Co-op News - June, 1991 gar 2.00 tb Margarine or butter 2.00 sm Bananas or 1.00 Plantain, cut into 1/4-inch 1.00 pk Pared and cut into 1/4-inch 0.00 Slices, or 1.00 sm Cantaloupe, cut 0.00 Into 1/4-inch slices 0.25 c Sweet white wine or apple ju Instructions: Cut passion fruit crosswise in half. Combine the scallops, sherry, teriyaki sauce, juice and zest of lemon in a shallow dish. MArinate at least 2 hours or overnight in the refrigerator. Remove the scallops from the marinade, remove the marinade, and broil 3 inches from heat for 3 minutes. Keep warm while you prepare the sauce. Dissolve the cornstarch in water. Bring the reserved marinade to a boil and add the cornstarch in water. Return to a boil and boil for 1 minute. Pour over the scallops and serve over rice or serve as an appetizer with the sauce on the side for dipping. Cook about 2 minutes or until reduced slightly. Stir in passion fruit; heat until hot. Serve over bananas and papaya. 4 SERVINGS; 145 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** stirring occasionally, before serving. l 1/2 cups milk l cup light cream l pce vanilla bean (about 4") l tsp cornstarch In heavy saucepan, combine milk, cream, and vanilla bean; cook over med-low heat until bubbles form around edge of pan. Do not boil. Meanwhile place egggs and egg yolks in bowl. Combine sugar & cornstarch; beat into eggs. Gradually pour in hot milk mixture, stirring constantly. Return to pan and cook over med-low heat, stirring until thick enough to coat back of metal spoon. Strain into 4 cup (l L) baking dish or 6 indiv custar cups. Let cool, stirring occas, refrigerate for at least 6 hrs or until firm. About 2 hrs before serving, evenly spread Hazelnut Praline over custard place on baking sheet and broil for 3-4 mins or until praline is dark golden brown. refrigerate until chilled. heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites Scald milk. Whisk together sugar, flour, and salt in heavy 6-qt saucepan. Add eggs and egg whites and whisk until smooth. Gradually whisk in milk. Cook over low heat, stirring with wooden spoon, 15 minutes or until custard is thickened and just coats the back of the spoon. Remove from heat and refrigerate. The custard will thicken as it cools. When cold, stir in vanilla, nutmeg, and whiskey. Nutritional information: 187 calories, 9 gm protein, 2 gm fat, 34 gm carbohydrate, 137 mg sodium, 74 mg cholesterol. From the Houston Chronicle o a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) betwe Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Line a 9-inch loaf pan with foil or plastic wrap, being sure that enough wrap is used to cover and overhang all 4 sides of the pan and top. Sprinkle gelatin over lemon juice in a saucepan and heat until the gelatin is dissolved. Place in a medium bowl set in a larger bowl of ice. Whip the cream, add the lemon juice, and stir with a rubber spatula until blended. Let stand over the ice for 10 to 15 minutes, or until the mixture is slightly thickened. Remove the bowl from the ice. Beat the egg whites with sugar to form soft peaks. Fold 1/4 of the egg whites into the lemon-cream mixture, then fold the mixture carefully into the remaining egg whites. Spoon into the lined loaf pan. Cover the top with plastic or foil and freeze. To serve, invert the lemon mousse terrine onto a flat serving platter. Slice off the ends. Cut into slices 1/4- to 1/2-inch thick. Serve with Black Currant Sauce. For Black Currant Sauce: Thaw the currants. Place in a blender with the lemon juice, sugar, and water and blend until smooth. Add dry ingredients and mix just until blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared one day ahead. ) Preheat oven to 350. Butter and flour 2 baking sheets. Divide dough into 3 pieces. Using lightly flo Coat bottom of a 10 inch springform pan with cooking spray. Wrap outside bottom and sides of pan with heavy-duty aluminum foil; set aside. Position knife blade in food processor bowl; add the ricotta cheese and cream chease, process until smooth. Add brown sugar and next 6 ingredients; process until smooth. Pour into a large bowl; stir in pumpkin, set aside. Beat 4 egg whites (at room temperature) and cream of tartar at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar,1 tablespoon at a time, beting until stiff peaks form. Gently stir one-fourth of edd mixture into pumpkin mixture. Gently fold in remaining egg mixture. Pour into prepared pan; place in a large, shallow pan. Add hot water to larger pan to a depth of 1 inch. Bake at 300 for 50 minutes. Remove from oven; let cool in water bath 1 hour. remove springform pan from water, remove foil from pan. Cover and chill for at least 8 hours. Place 3 tablespoons sugar in a small saucepan over medium-high heat. Carmelize by stirring often until sugar melts and is golden (about 5 minutes). Rapidly spread mixture onta a bking sheet coated with cooking spray. Cool completely. Break mixture into small pieces. Position knife blade in processor bowl; add crystallized sugar. Pulse 6 times. Sprinkle over cheesecake. percorns, crushe 0.50ts h 13054 Peanut oil 3.00tb Makes about 6 cups Dip LIGHT SPINACH DIP From Cook It Light Classics by Jeanne Jones. chopped, or two 10-oz packages frozen chopped spinach, thawed 6 Tbsp dehydrated minced or chopped onion 3 Tbsp unbleached all-purpose flour 1 Tbsp instant nonfat dry milk 1/2 tsp onion powder 1/2 tsp sugar 1/4 tsp turmeric 1/2 tsp salt 3 scallions, chopped (2/3 cup) 1 (8 oz) can sliced water chestnuts, drained and chopped 1 1/2 cups light sour cream 1 cup reduced-calorie mayonnaise If using fresh spinach, steam it over rapidly boiling water 1 to 2 minutes, until tender, then drain well. If using frozen, simply squeeze out the excess moisture but do not cook. In a small bowl, combine the dehydrated onion, flour, dry milk, onion powder, sugar, turmeric, and salt. In a medium-size bowl, combine the remaining ingredients with the drained spinach. Add the dry ingredients to the spinach mixture and mix well. Chill for several hours. Serve in a hollowed-out bread round, if desired. Makes about 6 cups. 1/4 cup contains approximately: calories - 67, cholesterol - 9mg, fat - 5g, sodium - 133mg. etened 0.50 c Crisco 3.00 Eggs 1.50 c Sugar 1.50 ts Vanilla 0.50 ts Salt 1.00 c Flour 1.50 c Walnuts, chopped 0.33 c Raspberry jam Instructions: Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate Servings: 4 Can use fat-reduced Swiss or Jack cheese, grated, 2 cups. Omit salt if stock is salted. Preheat oven to 350 degrees. Wrap tortillas tightly in foil and place in preheated oven for 15 minutes to soften. While tortillas are warming, cook onion an dgarlic, covered, over low heat until soft, adding a little water or stock if necessary to prevent scorching. Add chicken and cook over medium heat, stiffing frequently until chicken is cooked, about 5 minutes. Add tomato puree, chilies and salt and mix well. Simmer, uncovered for 10 minutes. While chicken mixture is simmering, combine stock and dry milk powder in saucepan and mix thoroughly. Slowly heat to simmer, stirring frequently. Dip each tortilla in milk sauce. Divide chicken filling, spooning 1/4 cup mixture down the center of each tortilla. Roll each tortilla around filling and place, seam side down, in glass baking dish that has been sprayed with non-stick vegetable coating. Pour milk sauce over top and bake in 350 degree oven for 20 minutes. Remove from oven and sprinkle grated cheese evenly over top. Return to oven for another 5 minutes until cheese is melted. To serve, place each enchilada on a plate and garnish with fresh cilantro if desired. This recipe may also be made in individual au gratin dishes. Calories per enchilada 200 Chloesterol 25 mg Fat 4 Gram Sodium 278 mg Jeanne Jones 'Cook it Light' S. Express News, 19 SEP 90 2.00c Put Into a Saucepan. Cover Generously With Water and Bring To a Boil. Simmer Half Covered for About An Hour. Then Strain. Other Vegetables and Flavorings Such as Leeks, Thinly Pared Lemon Rind, & Allspice Berries Can Be Added. Peelings from Well-Scrubbed Potatoes Also Give Good Flavor. d freeze 4 hours. To serve,garnish with whipped topping and 8 whole Whoppers. 4719 Pears 6.00 Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to manufacturer's directions. Makes 1-1/2 pound loaf. ureen Vieck of Cuperino, CA. Renata writes: "I can remember as a child my mother would prepare chicken soup at least once a week for dinner. Typical of children, I thought that soup was boring (hardly to be compared to a hot dog!) and I also thought it was some strange dish that only Italians ate. "Now that I am older and or Cook lima beans in water according to packet instructions. Steam carrots till tender. Drain reserving cooking water. Heat oil in a skillet & saute green onions & mushrooms until tender. Add spices & saute for a further 1 minute. Combine all ingredients (except milk) along with 1 cup of bean & carrot water. Using a blender, blend in batches till smooth. Pour mixture into a large soup pot. Add milk. Cook slowly for 15 to 20 minutes. Source Unknown scard. When no more foam appears, put the c Cook limas as package directs. Dice pimento and chop chives. Drain limas. Lightly toss all ingredients together. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel and cut onions into 1/6-inch lengthwise so that they are still attached at the base. Mix lime juice, fresh garlic and sesame oil. Marinate all the seafood, zucchini, mushrooms and corn rounds in this mixture 4-6 hours, turning twice. Steam carrots and onions over hot water for 4 minutes. Assemble foods on skewers so that seafoods and vegetables alternate. Make sure foods are securely skewered. (For zucchini, poke skewer through the skin. ) Add 2 tbs. Calvert's Cedar Street Dill Mustard to marinade juices. Brush over skewers while grilling. Grill over medium hot barbecue (preferably hardwood) flame about 8 minutes or until browned on exterior but moist inside. Serve with additional Dill Mustard. mon. Put a teaspoon of this mixture into each square cut from the dough. Roll from corner to corner and shape into a horn. Brush tops with yolk. Bake at 350 degrees for 15-20 minutes. Brown chicken in oil. Add the remaining ingredients in the order listed. Reduce the heat and simmer, covered, 15 to 20 minutes or until the chicken is tender. Serve with lime wedges. Calories per serving: 357 Number of Servings: 6 Fat grams per serving: 6 Approx. Cook Time: 0:30 Cholesterol per serving: Marks: soup thickens slightly. Do not allow soup to boil. Garnish soup with reserved cauliflowerets, crumbled Roquefort and chives. Makes 4 to 6 servings. 14129 Combine crumbs, sugar and margarine; press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F. , 10 minutes. Cool. Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Cool. Gradually add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Chill until firm. Garnish with additional lime peel, if desired. til thickened and bubbly; cook and stir 1 minute more. Pour into a 2 quart baking dish. Sprinkle with cheese. Place under a preheated broiler until lightly browned, about 2-4 minutes. Sprinkle with parsley. Serve immediately. Yield: 6 servings. k Dissolve gelatin in boiling water. Add chunks of cream cheese. Using mixer, beat at medium speed until well blended. Chill until slightly congealed. Add pineapple, celery and nuts. Fold in whipped cream. Pour in 3 cup mold and let set. Turn out on lettuce leaf and garnish with cherries if desired. John P. Elberti ssor can make it too mushy. Beat the eggs into the puree, one at a time, then stir in the cheese reserving 2 tablespoons of the cheese. Spoon into a greased dish, and bake Mix water and lemon juice in a large bowl. Toss in pears and apples; let rest for 10 minutes. This will prevent discoloration. Drain fruits, discarding liquid, pat dry and return them to bowl. Add celery, carrots, walnuts and raisins. Toss with lime mayonnaise. Cover and refrigerate for 1 hour. Before serving, mix well and sprinkle top with mint and sunflower seeds. a 14130 All purpose flour 2.50c Tastes vary as to how sweet limeade should be, so you may want to increase. Mix all ingredients. Serve over ice. Serves :10 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine margarine, brown sugar and water in saucepan; bring to boil. Pour into a 13- by 9-inch baking dish. Separately mix four, sugar, salt, and baking powder. Add nuts and raisins (if desired), then enough milk to make dumpling dough. Drop by spoonfuls on top of boiled mixture. Bake at 400 degrees 20 to 25 minutes, until top is browned. This makes an easy, quick, wonderful dessert, and it's especially good with half-and-half poured over. I saw it in a newspaper when I was a teen-ager more than 50 years ago, and I'm 70 now. nstructions: Line 8-inch souffle dish with plastic wrap, letting excess extend over edge; set aside. Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan. Whisk in cream, milk and kirsch. Place over medium heat and whisk constantly until completely cooled. Beat butter and remaining sugar together in medium bowl until light and fluffy. Heat oven to 375. Beat eggs in small mixer bowl about 5 minutes or until thick and lemon colored. Gradually beat in granulated sugar. Blend in vanilla and milk on low speed. Gradually add baking mix, beating just until batter is smooth. Pour batter into aluminum foil lined jelly roll pan, 15x10x1 inch, spreading batter to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Loosen cake from edges of pan; invert on towel sprinkled with confectioners' sugar. Carefully remove foil; trim stiff edges if necessary. While hot, roll cake and towel from narrow end. Cool on wire rack. Unroll cake and remove towel. Spread cake with Choco-Mint Filling. Roll up and frost with chocolate frosting, leaving ends unfrosted. With tines of fork, make strokes in frosting to resemble bark. Decorate with red cherries and candy spearmint leaves. Refrigerate. 8 to 12 servings. CHOCO-MINT FILLING Blend 1/2 can (18-oz) Betty Crocker chocolate fudge pudding and 1/2 tsp peppermint extract. Or, it can go Irish with a Grasshopper Filling: Combine marshmallows and milk in saucepan. Cook over medium heat, stirring constantly, just until marshmallows are melted. Chill until thickened. Blend in liquers. Prepare topping mix as directed on package. Fold in marshmallow mixture. Spread cake with filling, roll up and chill til set, at least 4 hours. Just before serving, sprinkle with confectioners sugar. heat and let birds remain in oven for 5 minutes longer. Directions: Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. eserved rempah. Gently fry the paste, stirring frequently, until it emulsifies with the oil. Continue frying until fragrant and the mixture takes on a rich orange color and a porridge-like consistency, about 8 minutes. The rempah Wash the beans and pick them over. Cover with water and let soak overnight. Drain the soaked beans. Put the beans in a large pot. Add 2 qts. of water and bring to a boil. Turn the heat down and simmer 2 1/2 to 3 hours. Add all the other ingredients and simmer another 45 mins. If you want, you can also add 1 C of diced potatoes. This is a wonderful soup! I used 1/4 lb smoked turkey instead of the hamhock. Also, I used 1 9 oz can of chopped tomatoes. ze of fresh lime. PER SERVING: 795 ca Combine all ingredients; refrigerate overnight. Core one head red cabbage, forming a well; fill with dip. Serve with sliced raw vegetables. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Salt & Pepper potatoes, if desired. Scrub potatoes, dry, then pierce with fork several times. Arrange on a baking sheet and bake in 375 degree oven for about 1 hour or until tender. Let stand until cook enough to handle. Cut potatoes in half lengthwise and scoop out centers, leaving 1/8" potato in shell. Cover. Chill shells up to 2 days until ready to use for the skins. If desired, add the 1/3 cup milk, 1/4 cup butter, salt & pepper to use potato centers as mashed potatoes. When ready to prepare skins, melt the 1/3 cup butter. Brush shells with the butter, inside and out. Place, cut side up, on baking sheet. Bake in a 500 degree oven for 20 minutes or until brown and crisp. Distribute some bacon, onion, and cheese in each shell. Bake just until cheese melts. Serve hot. If the potatoes are large, you may want to cut in half crosswise before serving. Bake in moderate oven (375 F) 30 minutes. Serve with vanilla or hard sauce. Lingonberry or Cherry Torte Lingonberry Torte Lingonberry jam (If unavailable, substitute currant or whole cherry preserves. ) Butter Cream Frosting or coffee variation (To follow) Combine chocolate and milk in the top of a double boiler. Cook over hot water till chocolate melts. Stir frequently. Cool. Sift flour, salt and baking powder together and set aside. Beat the eggs and the additional egg yolk with a rotary or electric mixer until light and thick. Add sugar gradually and continue beating hard unitl mixture is very smooth (hard beating at this point is very important. ) Stir in almond extract, then the chocolate milk mixture. Sift flour mixture on top and fold in gently but thoroughly. Pour batter into 2 greased 9 inch cake pans and bake in a preheated 350 F. oven for 10 minutes. Reduce heat to 325 F. and continue baking 25 to 30 minutes longer or until a toothpick inserted in the center comes out dry. Cool several minutes, then invert on a cake rack to cool completely. Spread lingonberry jam between layers. Frost the top with Butter Cream Frosting or coffee variation. Butter Cream Frosting and variation: 1/2 cup softened butter 1 1/2 cups confectioner's sugar 2 tblspns milk 1/2 tsp vanilla Combine all ingredients and beat with electric beater at high speed until smooth and thick. If the frosting is too thin, add additional confectioner's sugar. Variation 1: To make Coffee Butter Cream, substitute 1 tsp instant coffee for vanilla. Variation 2: To make Chocolate Butter Cream, melt 1/2 cup semi-sweet chocolate pieces over hot, not boiling, water. Beat frosting, then stir in melted chocolate. over the vegetables. Set aside to cool. Combine celery, scallions, parsley, red bell pepper, vinegar and mustard. Mix in sour cream and add salt and pepper. Toss gently with cauliflower and peas, adding ham if used. Sprinkle with chives. Recipe from "Shepherd's Garden Seeds Catalog," pg. Posted by Cathy Harned. 9155 Dried Beans or One * Thaw peas before using in this salad. Cook Linguine according to package directions, drain. Meanwhile, in a large bowl, combine lemon juice, oil, onions, sugar, Italian Sesoning, and salt, mix well. Add HOT linguine; toss. Add remaining ingredients; mix well. Cover; chill to blend flavors. Serve on lettuce leaves and garnish as desired. Refrigerate leftovers. lmonds and mix gently but throughly. Makes 6 servings. Source: The Vancouver Sun Sept 21/94 From the collection of Karen Deck HEAT BUTTER AND OLIVE OIL IN LARGE SKILLET. ADD GARLIC AND SAUTE OVER MEDIUM HEAT 3 TO 5 MINUTES OR UNTIL TENDER. ADD WINE AND COOK AND COOK OVER HIGH HEAT 2 MINUTES. ADD 2 TABLESPOONS PARSLEY,WATERCRESS AND GREEN ONIONS AND COOK OVER MEDIUM HEAT 2 TO 3 MINUTES. DRAIN CLAMS OR TUNA BUT RESERVE LIQUID. ADD FISH TO GARLIC MIXTURE AND HEAT THROUGH. MEANWHILE,COOK LINGUINE IN LARGE PAN OF BOILING WATER UNTIL JUST TENDER. DRAIIIN WELL AND ADD TO SKILLET WIITH CLAMS. TOSS. IF MIXTURE IS DRY,ADD 2 TO 3 TABLESPOONS RESERVED LIQUID. SEASON TO TASTE WITH SALT AND PEPPER AND SPRINKLE WIITH RESERVED 2 TABLESPOONS PARSLEY. TOSS AND SERVE IMMEDIIATLY. ts Vanilla Instructions: To toast walnuts, spread in a single layer in a 9" glass pie plate. Stirring every 2 minutes, microwave on high 6 minutes or until toasted. Place b Combine clam juice and saffron threads in small bowl. Melt butter in heavy medium skillet over medium heat. Add mushrooms, sprinkle with salt and pepper and cook until beginning to soften, about 3 minutes. Add half of green onions and 1 tablespoon tomato paste and stir to blend. Add clam juice mixture and simmer 2 minutes. Add crab and tarragon and stir until heated through. Season with salt and pepper. Meanwhile, cook linguine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return pasta to same pot. Add sauce and toss to coat. Divide pasta between 2 plates. Sprinkle with remaining green onions and serve. Serves 2 Makes 36 pieces. Notes ********** RECIPE ENDS ******** simmer for 25 to 30 minutes or until the vegetables are tender. With a slotted spoon, remove about 2 cups of vegetables from the broth, excluding the garlic cloves, and reserve. Strain the soup Thaw scallops, if frozen. Halve any large scallops; set aside. Cook linguine, according to package directions. Meanwhile, in a large skillet heat margarine and oil over medium-high heat. Add scallops; cook and stir about 2 minutes or till opaque. Remove scallops with a slotted spoon, leaving juices in skillet. Stir broth, white wine or vermouth, and lemon juice into skillet. Bring to boiling. Boil for 10-12 minutes or till liquid is reduced to about 1 cup. Stir in onion, parsley, capers, and dillweed. Reduce heat and simmer, uncovered, for 1 minute. Add scallops, stirring till just heated through. Pour over ingredients, toss gently. Per serving: 362 calories, 28 g protein, 54 g carbohydrates, 4 g fat, 40 mg cholesterol, 407 mg sodium, 619 mg potassium. Melt margarine in saucepot; add oil; heat. Saute garlic and clams in hot oil mixture over medium heat for 2 to 3 minutes. Stir in parsley, basil, oregano, salt, and pepper. Simmer 5-10 minutes. Cook linguine according to package directions; drain well. Return to pot; add sauce; toss lightly. Serve with grated Parmesan cheese. emperature. In a deep fryer, heat about 3 inches of oil to a temperature of 400F. or until oil smokes. Spoon out dough onto a floured cookie sheet to form a cake 1/4 * Leek or Green Onion should be finely chopped. Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Leek or Green Onion should be finely chopped. Wash the lentils thoroughly. In a 2 1/2-quart saucepan bring 6 cups of water to a boil. Add the lentils, bacon, leek or green onion, carrot and celery. Simmer, partially covered, for 30 to 40 minutes. Meanwhile in a frypan, saute chopped onion in vegetable oil until soft. Sprinkle flour over onion, and stir. Lower heat, stir constantly, and cook until the flour turns a light brown. DO NOT burn flour. Stir in 1/2 cup of hot lentil soup into the browned flour; beat with a wire whisk until well-blended. Beat in vinegar. Add contents of frypan to lentil pan and stir together. Cover and simmer for 30 minutes or until lentils are soft. Add the frankfurters and catsup. Cook to heat frankfurters through. Season with salt and pepper and serve hot. nter until cool and firm enough to handle. Best results are obtained in pulling if the tips of the thumbs and fingers are dipped in cornstarch or f PREHEAT OVEN TO 325F. Beat the butter until light and soft, then beat in the sugar. Continue beating until very light. Stir in the almonds, then the flour. Scrape dough onto a piece of plastic wrap, flatten and wrap. Chill until firm, about 1 hour. Flour dough and surface very lightly and roll dough 1/4-inch thick. Cut into 3-to-4-inch rounds with a fluted cutter. Transfer to paper-lined pans and cut a 1-inch opening in half the rounds with a plain cutter. Paint the cut rounds with beaten egg and strew with the sliced almonds. Bake the bases about 15 minutes, keeping them very pale. Cool the bases. Combine the jam and water and bring to a boil over medium heat, stirring occasionally. Strain into another pan and simmer the glaze until sticky. Sift confectioners' sugar over the almond-coated bases. Paint the others with the glaze and adhere the sugared bases to them. Fill in the openings with more glaze. ding to original directions. Finely chopped nuts or fruit, as well as other flavor Crisp nut cookies sandwiched together with a raspberry filling, which peeks through the cutout in the top cookie. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 350~. Beat butter and sugar in large bowl with electric mixer until light and fluffly; beat in egg, egg yolk, lemon rind and vanilla; stir in nuts. Stir in flour, baking powder and cinnamon, blending well to make a stiff dough; wrap in wax paper; chill several hours or overnight. Cut dough in half. (Refrigerate other half. ) Roll out dough between sheets of wax paper to slightly less than a 1/4 inch thickness. Remove top sheet of wax paper. With a 2-inch round cookie cutter cut out as many circles from the dough as you can. Carefully rmeove circles from bottom sheet of wax paper; place cookies on ungreased cookie sheets. Refreigerate scraps of dough for second rolling. Repeat with other half of the dough, cutting out an equal number of 2-inch circles as from the first batch. Place on ungreased cookie sheets, cut out center of each of the second batch of cookies. Use any scraps of dough for second rolling. Roll scraps of dough out for second rolling; cut out equal number of solid circles and circles with open centers. Bake in a 350~ oven for 12 minutes, or until edges of cookies are golden. Remove cookie sheets from oven; let stand 1 minute. Remove cookies with wide spatula to wire racks. Cool. Heat raspberry jam in a small saucepan. Spread each of the solid cookies completely with a think layer of hot preservees. Top each with a cut-out cookie; press gently together to make a "sandwich". Place on wire rack. Sprinkle tops of cookies with confectioners' sugar. Spoon dab of preserves in opening of each cookie; let preserves set slightly. s :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR THE LINZER DOUGH: Preheat oven to 350F with rack in center. Mix all the dry ingredients in a bowl. Rub in butter finely by hand. Whisk lemon zest and vanilla with egg and yolk and stir into dough with a fork--the dough will be very soft. Butter a 12-inch tart pan with removable bottom. Spread dough evenly in the pan, spreading it thicker at the edge to form the side wall of the tart shell. For raspberry version, bake about 25 minutes, until well risen and firm. Cool in pan on a rack. RASPBERRY FILLING: Spread the preserves in the tart shell and arrange the raspberries on the preserves. Edge with the almonds and dust lightly with the confectioners' sugar. CHEESE VARIATION: Do not bake shell. Beat cream cheese with a hand mixer set at medium speed or with a heavy-duty mixer fitted with the paddle. Beat in sugar and continue beating until smooth, adding remaining ingredients in order, scraping bowl and beater(s) often. Pour into unbaked Linzer shell, above. Bake about 30 minutes. Cool and finish with jam and raspberries, if desired, or leave plain. Heat chocolate chips and shortening over low heat until melted. Dip about half of each cookie sandwich into chocolate mixture. ABOUT 2 DOZEN COOKIES; 210 CALORIES PER COOKIE. Notes ********** RECIPE ENDS ******** 4958 Cream 2.00c 4958 Grated lemon r Finely grind unblanched almonds in a food processor or blender; place in a large bowl. Sift flour, salt, allspice and powdered sugar into bowl. Add lemon peel; mix well. Make a well in the center of flour and add butter and egg yolks; mix ingredients together to form a soft dough. Knead lightly until smooth. Cover bowl with plastic wrap and refrigerate 30 minutes. Preheat oven to 400 F (205 C). Divide dough in half. Roll out one piece on a well-floured surface to fit a 13" x 9" baking pan; place in pan. Spread jam over pastry. Roll out other half of dough to fit pan; place on top of jam. Lightly beat egg with milk and sugar; brush pastry with glaze and sprinkle with sliced almonds. Bake 10 minutes; reduce temperature to 350 F (175 C). Bake 35 minutes longer or until golden. Cool in pan. When cold, cut in 30 pieces. 4959 Boiling water 0.50c Dice pork, chestnuts, and onion coarsely, then place together on a heavy cutting board. Mince until all three ingredients are blended together in a lump (10-15 minutes). Place mixture in a mixing bowl, and add soy, salt, and/or pepper to taste. Scramble together and form into four large meatballs. Heat oil in wok at medium for about a minute. Add meatballs to wok and brown on all sides, about 15 minutes. Cover wok and reduce heat to low-medium and cook meatballs for another 30 minutes. Check frequently and turn. Remove meatballs and set aside, leaving meat juices (there should be 1/2 cup or so, if not, add a little water). Add celery cabbage to wok, and stir fry for about a minute, cover and cook for another three or so, stirring once or twice. Remove cabbage and place on serving platter, then arrange meatballs over cabbage. 4960 *INGREDIENTS* 0.00 In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. from Lipto, Hungary; a 1947 Gourmet Mag. favorite. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Anchovies should be drained and dried. In a bowl, cream together the cream cheese, and butter. Add paprika, capers, anchovies, shallot, caraway seeds, and salt and pepper to taste. Combine mixture well. Pack into a crock and chill, covered for 1 day to meld flavors. Serve cheese with crackers or toast points. nstructions: Combine cream, butter, and sugar. Boil to soft ball stage (234 - 238 F). Remove from fire. Soften butter and cream cheese. Combine all ingredients. Pack in a crock and sprinkle with parsley. This can be made into a ball and rolled in parsley. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Add flavoring. Pour into well-buttered shallow pan. Cut in squares. Notes ********** RECIPE ENDS * * Use one of the following Recipe Soup mixes in this recipe: Onion. Onion-Mushroom,Or Beefy Mushroom Mix. In a large bowl, combine all ingredients; shape into 8 patties. Grill or broil until done. Serve if desired, on Hamburger buns. MICROWAVE: Prepare patties as above. In an oblong baking dish, arrange 4 patties and heat uncovered on high (Full Power) 6 minutes, turing patties once. Repeat with remaining patties. Let stand, covered, at least 5 minutes. Serve as above. NOTE: You can cover the dish with paper towels to prevent splattering on the inside of the oven, but do not cover with any type of lid. Also drain the grease from the pan when putting in the second batch of burgers or if using regular ground beef, when you turn them the first time. 55 Toasted sesame seeds 2.00T 000007 56 Cold chopped chicken 4.00c Add all ingred. into Bread machine in order per your manufacturer. NOTE: Very nice texture and flavor. A definite DO AGAIN! 10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds. 0.75c 000004 56 Salt 1.00t Preheat the oven to 475 degrees. Cook the bacon until it is crisp, drain, and reserve about one tb of the drippings. Crumble the bacon and set it aside. In a bowl combine the eggs and milk, then add the flour and salt. Beat until smooth. Add reserved bacon drippings and stir in the bacon. Fill well-greased custard c half full. Bake for fifteen minutes. Do not remove the popovers from the oven but reduce the heat to 350 degrees and continue baking for twenty-five to thirty minutes more, until the popovers are brown and firm. Pierce the popovers with the tines of a fork before you remove them from the oven. Butter them with the fresh herb butter made from the three remaining ingredients. ts until they are sufficiently tender. When done, season with pepper and serve with a garnish of fresh herbs. 57 Bay leaves-small 4.00ea 000001 57 Salt 1.00t Cut the courgettes and carrots into matchstick shapes about 1 1/2 inch long and less than 1/4 inch wide. Steam them, and the mangetout, but only briefly, not enough to tenderise them fully. Use kitchen paper to blot surface moisture from the partially cooked vegetables and set aside ot become cold. Season the softened butter with sea salt and black pepper. Beat in 1/2 teaspoon lemon juice and 1 tablespoon or so each chopped chives and mint. Use some of the flavoured butter to grease sheets of greaseproof or bakewell paper. Clean and fillet the trout, remove any little bones and cut the flesh of each fish into four long strips. Lay three strips side by side down the centre of each sheet of buttered greaseproof paper. Dust with sea salt and grind some pepper over the fish. Add a squeeze of lemon butter. Lay the mixed vegetables on top, spreading them thinly and seasoning with salt and pepper between layers. Dot with the rest of the butter and, finely, add a sprig or two of mint to each parcel. To close the parcels, first draw two sides of the paper up over the filling and fold into a double pleat on top. Then "hem" the raw paper edges at the sides by turning them over twice, and secure with staples. The parcels should be fairly baggy. Put each parcel on to an oeuf sur le plat dish or space them out in large gratin dishes or on baking trays. Chill until about 1 1/2 hours before cooking, then bring back to room temperature. To cook, bake at 400 F (200 C) gas mark 6 for about 15 minutes. Let each person unwrap his or her parcel at table. Hand round bowls of new potatoes steamed in their skins, plain undressed watercress, and Hollandaise sauce so that everyone can help themselves. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Wrap thin slices of bacon around large oysters and fasten ends together with a toothpick. Place under hot flame and broil, turning frequently, until crisp and brown. Serve immediately. an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the Put vanilla wafer in bottom of cupcake foil. Pour mixture in , bake for 15 minutes on 350. Put in refrigerator overnight. Add fruit before you serve. r until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE Put sugar, cornstarch, orange juice, cloves, cinnamon and vingar in a saucepan and thicken on low heat. Once sauce has thickened, put in hot dogs, just until heated through. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigera * Liver should be sliced from 1/4 to 1/2-inch thick. Cut liver into serving pieces. Mix onions, oil, pepper and sage in 1-qt casserole. Cover and microwave on high (100 until onions are crisp tender, 4 to 6 minutes. Brush liver with soy sauce. Arrange with thickest pieces to outsied in 9- inch pie plate. Spoon onions evenly over liver. Cover tightly and microwave on high (100%) 3 minutes; turn pie plate one-half turn. Micro- wave until liver is no longer pink, 1 to 3 minutes (do not overcook). Let stand 3 minutes. (Liver will continue to cook while standing. ) Sprinkle with lemon juice and parsley just before serving. KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut liver into desired thinkness. Soak liver in milk for a day in the refrigerator. Fry bacon and onions in the oil and set aside. Dredge liver through the flour,salt and pepper mix. Fry liver on a heavy skillet until slightly pink in the middle (medium). Remove liver and set aside. Mix cornflour and cold water and pour into skillet while off the heat and make gravy in the normal manner, adding basil plus thyme. Add liver, bacon and onions to the gravy and simmer for 15 minutes. Serve. Heat 1 tb oil over high heat in large wok; add liver; stir fry 3-5 minutes, or until liver is browned but still pink on the inside; remove from wok; reserve. Reduce heat to medium; heat remaining oil in wok;add black beans, garlic and ginger. Stir fry 1 minutes. Add soy sauce,sherry, broth and green onions; bring to a boil. Add liver; stir until sauce coats the liver and liver is heated through. Remove from heat and serve immediately. Beat in marshmallow creme; fold in whipped To the ground liver add the egg, flour, onion, and salt & pepper. Mix well. Shape into round cakes and around each cake wrap a slice of bacon, fastening each with a toothpick. Put on hot skillet and fry until well done. lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries Put the liver through a meat chopper. (Beef liver may be used). Fry the onion in the shortening with the bread crumbs. Combine the liver and the eggs and mix well. Add the onion and bread crumbs. Season to taste. Stir in enough flour (using more than 1/2 cup if necessary) to make a batter stiff enough to drop from spoon. Drop from a tablespoon into a kettle of hot broth or soup and cover kettle tightly. Cook for 30 minutes. Shake pan frequently to prevent sticking. 188 Dried parsley f Salt and pepper liver. Saute over medium to high heat in the margarine (oleo). Remove liver and keep warm. Pour off some of melted oleo. In what is left, saute shallots until clear or tender. Add white wine. Bring to boil. Add mustard and blend into mixture. Stir and simmer for a few minutes. Put liver on platter and pour sauce over it. From Justin Wilson's "Outdoor Cooking with Inside Help" 0.25ts i 16188 Pep Call this an American pate, if you like. Serve it with sour pickles, brown mustard and pumpernickel bread. COMBINE ALL INGREDIENTS in a glass bowl, cover and refrigerate overnight. The next day, grind the mixture twice using a meat grinder fitted with a large die. Or pulse until well combined, but not too smooth, in a food processor. Place the mixture in a loaf pan, cover tightly, place the loaf pan in a water bath, and place in preheated 375F oven until done, about 1 1/4 hours. Remove from the oven, unmold and serve immediately. Or place the loaf under a 3-pound weight, let cool to room temperature and then chill in refrigerator before serving. 2.00tb e 16189 Honey, warmed 0.50c f 16189 Egg yolks, lightly beaten 8.00 g Melt butter in skillet, add chicken livers and all ingredients except hard cooked eggs. Simmer about 1 hour. Put in blender, add eggs and water to the desired consistency. Let cool, cover and refrigerate. Do not drain before putting in blender. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute livers in butter and add soup mix. Process in a blender or food processor with as much of the water as you need to create the desired consistency. Remove mixture from blender and beat in cream cheese. Add garlic powder to taste and a touch of vinegar. Chill and serve with crackers or pretzels or apple slices. cept topping in large mixer bowl on low speed 1/2 minutes, scraping bowl frequently. Beat 4 minutes at medium speed. Wash liver good and roll in flour and pat flour in good. Peel onions and slice into rings. Peel apples, core and slice not to thin. In a large, heavy skillet heat the oil anf put in two pieces of liver and the onion and apple on the sides with the liver. Fry slowly ,turning often ,poking liver with needle to get done evenly. Take out liver and keep warm , add the other two slices and keep on frying. When all is done, keep liver and onoin-apple mix apart and keep them warm. Put the butter into pan . let melt and brown, add the rest of the flour and stir ,sraping the skillet ,until all is dark brown; add hot water, half a cup at a time, stirring good and let come to a boil after each adding of water. When all is in add the spices to taste, it should be a little spicy-hot. Serve with a slice of liver, a fourth of the onion-apple mix on the side, add some hot rice or mashed potatoes and smother with the gravy. This recipe was passed on to me by my grandmother. 1 can (8-1/2 ounces) crushe Cook spaghetti as directed on package, AL DENTE, drain, rinse in cold water, add a few drops oil and mix to keep from sticking. Set aside. Slice steak VERY THIN, across the grain, 2" pieces. Mix together, steak, ginger, scallion, cornstarch, sugar, light soy, set aside to marinate. Heat wok to smoking, add 2 tbs oil. Stir fry meat mixture two minutes, do not overcook, Reserve. Add 2 tbs oil, heat, stir fry carrots and cabbage two minutes, add spaghetti, stir well and cook a few minutes, add meat mixture, 1 tbs soy and salt. Stir a minute to heat and serve. Nice thing about stir fry cooking, just about anything goes. So, substitute, add other veggies, you just can't go wrong. MARTY FEINS (BGNJ11A) 4722 Icing (confectioners') sugar 1.00c 4722 Ground cardamom (optional) 0.50ts 4722 Fin Combine all ingredients and mix until blended. Pour over tossed greens. *If using dried mint, decrease to 1/2 t. Large strawberries with 1.00pt 4723 stems 0.00 4723 Ghirardelli Sweet Chocolate 8.00oz 4 CRACK LOBSTER CLAWS AND CUT BODY AND TAIL INTO FOUR OR FIVE PIECES. Saute diced carrots and onion with 2 tablespoons butter for 5 minutes. Add bay leaf, thyme, parsley and lobster. Cook until lobster turns red, about 5 minutes. Add 2 tablespoons cognac and ignite. Add white wine and broth. Simmer 20 minutes. Remove meat from lobster, reserving shells and broth. Melt 3 tablespoons butter in a saucepan. Add flour. Cook, stirring constantly for 2 minutes. Add 3 cups boiling milk all at once and whisk until smooth. Crush lobster shells and add to sauce. Add reserve broth with vegetables and simmer, covered, 1 hour. Strain through a sieve. Heat to boiling and add 3 tablespoons cream. You can add a few drops of red food coloring to give it that lovely pink color, if you wish. Add the lobster, before serving, plus remaining cognac. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For the best results in preparing this attractive Chinese dish cook the lobster pieces as quickly as possible. The beaten egg added to the sauce makes it richer and creamier. With sharp knife, pry lobster meat from shell and slice into medallions. Mince garlic and black beans together. Heat oil in wok or skillet and add garlic mixture. Cook and stir a few seconds. Add pork and cook about 10 minutes, stirring to break up meat. Add hot water, soy sauce and MSG. Add lobster medallions and cook 2 minutes. Mix cornstarch and sherry and stir into sauce. Beat egg with 3 tablespoons water and blend into sauce. Cook over low heat 30 seconds, stirring constantly. Sauce should be creamy but not heavy. Spoon sauce into center of platter. Arrange medallions in sauce in decorative pattern. Garnish with cilantro and green onion curls. For each serving, place a few lobster medallions over rice in bowl. Spoon sauce over lobster. 1.00 tb Basil - fresh, chopped OR 0.00 Beat eggs with water and lemon juice in double boiler, stirring constantly until sauce is thick. Remove from fire, slowly add oil, milk, sugar, salt pepper. Lay pieces of lobster on serving plate, cover with this sauce. Serve with little balls of deep-fried potatoes around edges, and lightly fried parsley Another recipe from Barb Day's Colombian Cook book, translated by Heather near L. 12.00 oz Pasta - preferably rotini, 0.00 cooked al dente Instruct Thaw 1 sheet puff pastry as directed on package. Heat oven to 350 degrees. Unfold pastry and place on lightly floured surface. Roll into 10-inch square. Fold in half and roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown. While pastry is baking, heat margarine in 2-quart saucepan over medium heat. Cook onions in margarine about 2 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Heat until hot. Split each pastry horizontally with fork. Spoon lobster mixture over bottom half. Top each with remaining pastry half. Garnish with parsley if desired. 4 SERVINGS; 585 CALORIES PER SERVING. Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy p Mix flour, 3 T butter in sautee pan; add milk, stirring, to make white sauce. Add salt, bring to light boil, remove from heat. Mix in lobster (can be fresh or canned). Line baking dish with cracker crumbs (reserve about 1 T), spread 1/2 the lobster mixture on crumbs. To the rest add all other ingredients, mix, and spread in same dish. Bake in oven until warm (about 15 minutes). Serve in casserole dish garnished with asparagus and lemon strips. This mixture can also be served in pastry shells. auce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. If you have live lobsters, plunge them into a pan of boiling water for 1 minute, then into cold water. To prepare the lobsters, break off the claws and crack them open with a hammer. Cut off the tip of the tail (with the fins), then sever the tail where it joins the head with a heavy knife. Cut the tail into rings, slicing through the shell between the ribs. Split the head open lengthwise with a hard blow of a knife and remove and discard the gritty stomach sac. Pour the coral (if any) and the green matter (which is the liver) into a stainer over a bowl, sprinkle with salt and pepper, and reserve. Put the saffron to soak. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato paste and liquid, wine, orange juice, and bay leaf. Season and simmer, covered, for 15 minutes. Add the fennel, parsley, mint, saffron and liquid, and lobster tail pieces and claws with their shells (but not the legs) and simmer, covered, for 10 minutes. In the meantime push the coral and liver of the lobster through the strainer and beat the purie with the remaining olive oil. When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Notes ********** RECIPE ENDS ******** n Prepare Popovers. Heat margarine in 3-quart saucepan over medium heat until melted. Stir in flour, salt, mustard and pepper. Cook, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in lobster and sherry. Heat until hot. Serve over hot split Popovers. 6 SERVINGS; 290 CALORIES PER SERVING. Peanut oil 2.00tb b Beat cheese and wine until smooth and creamy. Blend in salts and dill; add lobster. cover and refrigerate several hours or overnight to mellow. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis d 12946 Ground cumin seeds 1.50tb e 12946 Ground coriander seeds 1.50tb In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add scallops, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. seeds 0.50ts chopped green onion freshly ground pepper Combine all ingredients. Pack into decorative bowl. Cover and chill 2 hours. Serve with crackers. 12946 Ground cloves 0.25ts l 12946 Zucchini, quartered & sliced 2.00md m 12946 Water 1.50c MELT THE BUTTER IN A HEAVY POT;ADD THE PAPRIKA,NUTMEG,AND LOBSTER. COOK SLOWLY FOR TEN MINUTES. HEAT THE MILK AND CREAM,( DO NOT BOIL) AND ADD TO T LOBSTER. SEASON TO TASTE WITH SALT AND PEPPER AND WORCESTERSHIRE SAUCE. ADD SHERRY TO TASTE JUST BEFORE SERVING. MAKES EIGHT TO TEN SERVINGS. 12946 -- cubed 0.00 q 12946 Red bell pepper 0.50ea *Note: the lobster should be good and lively. A "cripple" - that is, one with only one claw for which you should pay less - will do fine for this dish. ** Leave out one of the egg whites, it is not needed for this recipe. Make the pastry first. Sieve the flour with the salt into a roomy bowl. Chop the lard and butter into the flour with a sharp knife. Finish rubbing in the fat to flour with the tips of your fingers. Work in enough ice-cold water to give you a ball of soft (but not sticky) dough. Cover with cling-film and leave the dough to rest in a cool place for half an hour or so. Bring a panful of salted water to the boil - enough to swim the lobster. Kill the lobster (or have you fishmonger do so) with a knife slipped in behind its head. Or plunge the creature in the boiling water and hold it under with a wooden spoon (lobsters do drown). Cook the lobster for 3-4 minutes - just long enough to turn the shell scarlet and make the lobster easier to skin. Drain it, sever the head and cut in half, taking care to save the greenish black brain (rather like liquid seaweed). This will turn anything into which it is stirred wonderful sunny scarlet as it cooks. Reserve the brain for making lobster butter. Otherwise it can go into the tart filling. Remove the lobster meat from the body, claws and head (leave out the dark intestine which runs right down the body - and the stomach at the top of the head). Slice the body meat into medallions. Leave the claw meat whole. Bake the tart-case blind (lined with foil weighted with dried beans instead of filling) in a medium oven, 375 F (190 C) gas mark 5, for 10 minutes. Beat the milk, cream and eggs together and season. Pour the mixture into the cooled tart tin. Arrange the lobster pieces over all. Bake at 400 F (200 C) gas mark 6 for 30 minutes, until the egg-filling is set. Cook 5 minutes. Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro Mix sugar, syrup, milk and butter in pan. Cook to firm-ball stage. Set aside to cool, then add vanilla and beat until firm. shape in rolls about 1 1/2 inch through, and in length easy to roll (like a candy bar). When cold, dip in chocolate which has been melted over hot water. Roll in chopped nuts and slice when cold. s in each soup bowl; add soup. Garnish with lime slices and cilantro if desired. Yield: 8 cups. Combine all ingredients in bowl, mixing well. Spray baking pan with cooking spray to prevent sticking. Shape into loaf; place in pan; spread ketchup over top. Bake 1 hour, *or until done* at 350F. From the kitchen of Lois Flack, Cyberealm BBS, Watertown, NY. . . but it is always good. Cooking time: 1 1/2 hours. Makes about 1 kg. (2 lb). Combine sugar, 1 1/2 cups water and lemon juice in a thick-based pan. Stir over low heat until sugar dissolves, brushing sugar crystals off side of pan with bristle brush dipped in cold water. Bring to the boil and boil to soft ball stage 115 C (240 F) on a candy thermometer. Remove from heat. In another thick-based pan blend cornflour, cream of tartar and 1 cup cold water until smooth. Boil remaining 2 cups water and stir into cornflour mixture, then place over low heat. Stir constantly until mixture thickens and bubbles. Use a balloon whisk if lumps form. Pour hot syrup gradually into cornflour mixture, stirring constantly. Bring to the boil and gently for 1 1/4 hours. Stir occasionally with a wooden spoon and cook until mixture is a pale golden colour. Stirring is essential. Stir in rose water to taste and a few drops of red food colouring to tinge it pale pink. Blend in nuts if used, and remove from heat. Pour into an oiled 23 cm (9 inch) square cake tin and leave for 12 hours to set. Combine confectioners' sugar and the 1/4 cup cornflour in a flat dish. Cut Turkish Delight into squares with an oiled knife and toss in sugar mixture. Store in a sealed container with remaining sugar mixture sprinkled between layers. Variations: Creme de Menthe Lokum: Replace rose water and red food colouring with 2 tablespoons Creme de Menthe liqueur and a little green food colouring. Omit nuts. Orange Lokum: Use 1-2 tablespoons orange flower water instead of rose water; use orange food colouring. Vanilla Lokum: Use 2 teaspoons vanilla essence instead of rose water and colouring, stir in 1/2 cup toasted chopped almonds or chopped walnuts. Do not blanch almonds. TO MAKE MIX INTO PUDDING --------- 2.00 c Milk 0.50 c Basic mix Instructions: mix the dry milk, sugar, salt and cornstarch until the ingredients are will blended. Cut the vanilla bean into I usually scoop the tomato insides out with a large melon baller attempting to keep the outside shell of the tomato as intact as possible. Dice the removed insides and place the diced tomatoes and their shells in the refrigerator while proceeding with the recipe. Soak the salt salmon after cleaning. Change the soaking water occasionally to drain off most of the salt. After 3 to 5 hours of soaking remove all of the skin and the bones. Cut the salmon into small pieces and placed in a bowl. Add the diced tomatoes and also add the yellow onion which has been chopped into fairly small pieces. Cover the mixture with ice cubes until ready to serve. Chop the green onions very small and place them on top of the tomato mixture that you will place in the tomato shells to serve. Just as you serve the shells add a little crushed ice. Vanilla Bean Extract, and 1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two, un Mix all ingredients together with hands. Chill well before serving. Notes ********** RECIPE ENDS ******** 7605 Diced cooked ham 2.00c 7605 Flat can water chestnuts 1.00 7605 Bread crumbs 0.50c Cut both sides of beef steak in diamond pattern 1/8 inch deep. Heat margarine in 10-inch skillet over medium-high heat. Saute onions and 1/4 teaspoon salt in margarine about 4 minutes or until light brown; keep warm. Mix remaining ingredients; brush half of the mixture over beef. Set oven control to broil. Broil beef with top 2 to 3 inches from heat about 5 minutes or until brown. Turn beef; brush with remaining oil mixture. Broil 5 minutes longer. Cut beef across grain at slanted angle into thin slices; serve with onions. 4 SERVINGS; 260 CALORIES PER SERVING. ed 1/4 6.00 7606 inch 0.00 7606 Clove garlic, minced 1.00 7606 Cucumber, cut into chunks 1.00sm Sautee the onion rings and celery in butter until the onion is soft and golden. Spoon alternate layers of crab, cheese (your choice - use sharp, cheddar, or Swiss), and onion/celery mix into pie shell. In bowl, beat together eggs, cream, salt and pepper. Pour into pastry shell over other ingredients. Bake in hot oven, 400 degrees, until firm, about 30-40 minutes. When knife point inserted into center comes out clean, filling is set. May be decorated with tomato wedges or cherry tomatoes. Cool slightly before cutting. Tuna, salmon, shrimp, or flaked fish may be substituted for crabmeat. Harold T. Cook Serves :10 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. SERVES 6 one hour. Yield 5 quarts. NOTE: May add additional vanilla to taste. Notes ********** RECIPE ENDS ******** Soften gelatin in water, stir over low heat until dissolved. Add juice, egg yolks, 1/4 c sugar and peel; cook, stirring constantly, over medium heat 5 minutes. Combine all ingredients, heat until butter melts. Broiler juices may be added. Serve with Steak Salt. y add gelatin mixture to the softened Light Neufchatel cheese, mixing at medium speed on electric mixer, until well blended. Stir in a few drops of green food coloring, if desired. Beat egg whites until foamy; gradually add remaining sugar, beating until stiff peaks form Fold egg whites and whipped topping into neufchatel cheese mixture, pour over crust. Combine ingredients and pour over ice in highball glass. Garnish with lemon slice. Garnish with additional lime peel, if desired. Notes ********** RECIPE ENDS ******** the eggs together. Pour into the custard cups. Place the cups in a rectangular pan, 13 X 9 X 2-inches, on the oven rack. Mix first four ingredients and pour into tall glass filled with ice. Top with cola. Garnish with lemon slice. Bake for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean. Unmold and serve with the Curry Sauce. CURRY SAUCE: Heat the butter in a 1 1/2-quart saucepan over low heat until melted. Stir in IF THE SHRIMP ARE UNPEELED, peel them by removing their shell, legs and tail. Devein them by making a surface cut down the back of the shrimp and removing the black, green or yellow matter. Rinse them well under cold running water and pat them thoroughly dry with paper towels. Rub the shrimp evenly with salt and set aside. Put the tea leaves in a heat-proof measuring cup and pour in the hot water. Let the tea steep for 15 minutes. Heat a wok or large saute pan until it is hot and add the oil. Then add the shrimp and rice wine and stir-fry for 30 seconds. Pour in the tea and half of the leaves and cook for another minute. Remove the shrimp with a slotted spoon to a serving platter and reduce any liquid in the wok by half. Pour this over the shrimp and serve at once. ream until it is stiff. Fold in the chopped ginger. Chill thoroughly. Before serving divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg. Nutrition information per serving (1/4 reci Preparation: Wash & trim spinach. Wash, then boil noodles; drain; divide among soup bowls. In same water, blanch spinach; drain; press dry; chop coarsely; put on noodles. Heat broth in sauce pan. Add soy sauce, sesame oil, salt & cornstarch paste to thicken slightly. Poaching Eggs: Put 4 cups of water in wok; bring to boil. Break eggs in ladle one at a time; poach for 2 minutes. Place egg on spinach. Finishing: Pour hot soup over egg. Garnish with minced onion & ham. Serve. en Temp:0 Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend the chili in, mixing well. Add the hot sauce, lemon juice and cumin. Pour into a bowl and blend in the cheddar cheese, reserving a little for a garnish. Cover and chill. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Celery, Cucumber, Bread Sticks, Deli Meats, Pickled Baby Corn, Carrots ving: Number of Servings: 24 Fat grams per serving: Approx. In a large stockpot, cover the lamb with cold water; bring to a boil. Add the barley, partially cover the pot, and simmer until the meat and barley is tender, 1 1/2 hours. Add more water to adjust for evaporation; skim the surface of the soup as necessary. Remove the meat from the broth. Cut the meat away from the bone, discard the bones, and return the meat to the soup. Continue simmering the soup. In a skillet, melt the butter over medium heat. Add the carrots, turnip, celery, and onion and cook stirring often for 10 minutes. Add the vegetables to the soup. Simmer until the vegetables are tender, about 10 minutes more. Season with salt and pepper to taste. extract in large bowl to blend. Add whipping cream, milk and 1-1/2 cups sugar and stir gently until sugar dissolves. Divide custard between caramel-lined dishes. Place in heavy large baking pan. Shake ingredients in tightly covered container. ABOUT 1/2 CUP DRESSING; 80 CALORIES PER TABLESPOON. center of custards comes out clean, about 55 minutes. Remove custards from water and cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. ) Invert custards onto platters. Combine mushrooms, shrimp, tarragon, garlic and dressing. Chill 1 hour. Arrange lettuce leaves on individual salad plates. Peel, halve and pit avocados. Place a half-avocado on each plate, and fill with salad mixture. Garnish with cherry tomatoes. Notes ********** RECIPE ENDS ******** 0.25ts 2664 Shortening 3.00tb Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 10 Cholesterol per serving: Marks: *DIRECTIONS* Cream butter and sugars, add eggs. Blend in sifted flour, remainder of dry ingredients. Stir in Rice Krispies and Oatmeal. Add chocolate chips. Bake at 350 F for 10-12 minutes. (Warning--this sucker makes a LOT of cookies. Good to have around when you have to come up with a batch but don't have the time. ) 2.00oz Louisa May Alcott's Apple Slump The author or "Little Women" was so fond of this New England dessert that she named her house in Concord, Mass. --Apple Slump. Combine apple slices, sugar, cinnamon and water in a saucepan with a tight--fitting lid. Heat to the boiling point. Sift together flour, salt and baking powder. Stir in enough milk to make a soft dough. Dropdough from a tablespoon onto apple mixture. Cover tightly and cook over a low heat for 30 minutes. Serve warm with New England Nutmeg Sauce (to follow) or rich cream. This dessert can be made with various fresh or frozen berries too. Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine first 4 ingredients in a large bowl. Blend in pieces of bread, rolls, or doughnuts. Pour mixture into a 13" x 9" x 2" baking pan. Bake at 350 for 45 minutes or until set. jar and let it stand 6 to 8 weeks. (The vodka mixture will turn amber colored after a day or two. ) After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the v In a small bowl combine the onions, celery, bell peppers, butter and seasonings, mix well. Place roast in a large roasing pan, fat side up. With a large knife make 6 to 12 deep slits in the meat (to form pockets) down to a depth of about 1/2 inch from the bottom; do not cut all the way through. Fill the pockets to their depths with the vegetable mixture, reserving about 1 tablespoon of the vegetables to rub over the top of the roast. Bake uncovered at 300F until a meat thermometer reads about 160F for medium doneness, about 3 hours. For rarer roast, cook until thermometer reads 140F. Serve immediately topped with some of the pan drippings if you like. From Paul Prudhomme's Louisiana Kitchen 9437 Leaves butter lettuce 6.00ea 9438 Peanut or vegetable oil 2.00c Tasso is a prosciutto-like ham from New Orleans. Shell and devein the shrimp. Wash the mustard greens and remove the stems. Cut or tear into bite size pieces. Cut the Tasso into a small dice. Heat the olive oil in a large skillet and cook the Tasso until it begins to color. Add the garlic and continue cooking until the Tasso is well browned. Add the mustard greens and fish stock along with the seasoning to taste. When the greens are beginning to wilt, add the shrimp and cook until nearly done. Add the butter and stir until melted and combined. Taste and adjust the seasoning if necessary. Serve immediately on warm plates. 9438 Roast Chicken 1.00 9438 Deli (Cantonese-style) 0.00 9438 left whole 0.00 Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little. Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender. Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage. 2" long fine shreds 0.00 You may get 2 or 3 large hearts for this weight or several smaller ones. Whatever the size, they will be slashed; this is normal. Wash the hearts and trim away waste - fat, membrane, gristle and arteries. Soak in lightly salted water for 10 minutes then rinse, drain and dry well. Chop the onion finely and soften it in 1 oz butter. Away from the heat stir in the breadcrumbs, lemon zest, 4 tablespoons parsley and lots of salt and pepper. Bind with the egg and milk. Use the mixture to stuff the heart cavities, and secure the openings with toothpicks or cocktail sticks - there is no need to make perfect closures. Whizz the tomatoes in a blender, stir in the vinegar and add enough stock to make up to 1 pint. Dust the hearts thoroughly with the well-seasoned flour. Melt 1 oz butter in a flameproof casserole, stir in the leftover flour and let it brown a little. Blend in the tomato mixture and make a smooth, bubbling hot sauce. Lay the prepared hearts in the sauce and tuck the bay leaves among them. Cover with greaseproof paper and the lid, and cook at 325 F (160 C) gas mark 3 for 1 hour. Turn the hearts gently and continue cooking for 1 to 1-1/2 hours more until meat is beautifully tender. Transfer the hearts to a warmed serving dish. Stir the mustard into the sauce, add salt and pepper to taste - and carefully blend in the yoghurt if liked. Pour the sauce over the hearts, scatter lavishly with chopped parsley and serve with boiled potatoes or noodles. tly to remove excess. Melt butter over medium high flame in large frypan. Put flour in plastic bag, add trout, one at a time. Shake to coat. Place in pan skin side up, brown 5 minutes. Sprinkle lemon juice over trout. Add lemon slices to pan. Turn trout and brown 1 to 2 minutes. Remove trout and lemons to heated platter. Step two: Pour off any butter in pan, add Grand Marnier. Shake pan, turn flame to low. Ignite Grand Marnier. Allow flames to subside. Whisk butter pieces into pan until sauce thickens. Pour a little sauce over trout, sprinkle with parsley. Pour remaining sauce into serving bowl and pass. RECIPE ENDS ******** d 11717 Unbaked 9" pie shell 1.00ea e 11717 Brown sugar; firmly packed 0.75c f 11717 Chocolate chips; melt & cool 12.00oz Rinse shrimp briefly; pat dry. In a small bowl, combine cornstarch, sesame oil, salt and a pinch of white pepper. Add shrimp and stir to coat. Cover and marinate in refrigerator for 30 minutes. In a small bowl, mix together ketchup, rice vinegar and chili paste. Set aside. In a medium-size saucepan, bring 2 inches of water to a boil. Add broccoli and simmer until crisp tender, about 1 1/2 minutes. Drain broccoli, rinse under cold water until cool then drain again. Arrange broccoli in center of serving platter; set aside. Place a wok or 10-12 inch frying pan over high heat. When wok is hot, add oil and swirl to coat the surface. Add garlic and shrimp and stir-fry until shrimp turn pink, about 2 minutes. Remove half the shrimp from wok; set aside. To remaining shrimp in wok, add wine and a pinch of white pepper. Stir shrimp to coat completely then place shrimp on one side of platter. Return reserved shrimp to wok. Add chili sauce and stir to coat shrimp and heat through, about 1 minute. Spoon shrimp and sauce onto other side of serving platter. Makes 4 appetizer servings. Per serving: 165 Calories, 18 g Protein, 8 g Carbohydrates, 1 g Saturated Fat, 1 g Monounsaturated Fat, 3 g Polyunsaturated Fat, . 3 g Omega-3 Fat, 129 mg Cholesterol, 406 mg Sodium. Variation: Scallops b 11719 Celery; chopped 2.00c c 11719 Sugar This recipe is the same as my recipe for Chicken Curry except that since the coconut milk is so high in fat I decided to try to come up with a substitute. This is the resulting formulation. It turns out to be a very good substitute and the only thing I found needed to be changed is that this recipe required quite a bit of stirring at the beginning to keep the yogurt from coming out of suspension when the cold or room temperature chicken is added. Combine the yogurt and milk in a blender bowl and process until well mixed. Add the Equal sweetener and pulse blender to mix. Add the artificial coconut extract to the mixture and adjust to taste if necessary. In a large saucepan, combine coconut milk with curry base over medium heat until oil appears on top. Add chicken, seasoning sauce, lemon juice and simmer for 5 minutes, stirring occasionally. Add remaining ingredients except mushrooms and garlic chili sauce. Cover and simmer for 5 minutes. Add mushrooms and garlic chili sauce to taste. Cover and simmer 2 minutes. Serve hot over rice. Garnish with sprigs of fresh sweet basil. Pare, halve and core pears. Slice 7 or 8 halves crosswise and on an angle, each into 4 or 5 slices, keeping slices intact. Arrange as whole halves in a 9-inch deep pie plate, rounded side down ans stem ends towards center; trim one pear half to a round to fit center. Cut bacon slices crosswise into thin strips; in a large saute pan, brown the strips over medium heat. Add onions and garlic; saute for 2 minutes, or until onion is transparent. Add cabbage, salt, pepper, and red pepper strips. Saute, stirring with a spatula, until steaming hot but still crisp, about 5 minutes. Stir in soy sauce. Transfer to a deep serving platter, sprinkle with chives, and serve at once, with steamed rice and broiled chicken or fish for a low-fat, low-calorie meal. epare piecrust mix, following label directions or make pastry from your favorite single-crust recipe. Roll out to a 10-inch round on a lightly floured pastry board; place on top of pears. Do not attach to edge. BAke in 425~ oven for 30 minutes or until crust is golden and pears are done. Combine all ingredients; mix well. Serve as a dip for raw vegetables. Makes approximately 1-1/3 cups. Invert onto a serving platter with a rim. (Pie will have formed a syrup. ) With a baster or spoon, remove syrup to a 1-cup measure. (You should then have about 1/4 cup, depending on the fruit. ) Melt remaining 1/4 cup sugar in a small heavy saucepan. Heat very sl In a bowl combine apple juice and gelatin. Let stand in a container of hot water until dissolved. Stir in lemon juice, rind, and pineapple juice, and chill until partially set. Meanwhile, pour the evaporated skim milk into a bowl, and place in the freezer until crystals form. Once the gelatin mixture is set, beat the evaporated milk until thick and fluffy. Beat the gelatin mixture until light and frothy. Combine the two mixture together, and pour into a mold. Chill until set. * Sugar substitute is either 4 to 8 envelopes or 1 1/2 t or to taste. --------------------------------------------------------------------------- Combine ingredients; mix well. Serve over ice. Garnish as desired. --------------------------------------------------------------------------- TO MAKE 1 SERVING: Combine 3/4 cup cold water, 2 tablespoons lemon juice, and 1 to 2 envelopes or 1/2 teaspoon liquid sugar substitute. Serve over ice and enjoy. Place meat in a microwave safe 12 x 7 1/2 x 2" baking dish. Cover with clear plastic wrap;vent by leaving a small area unsealed at edge of dish. Micro cook on 100% (HIGH) for 6 to 8 minutes or until done,turning the meat and rearranging once. Let meat stand,covered,while preparing sauce. For sauce,in a 2 cup microwave safe measure cup,stir the soup,yogurt, and wine. Stir in mushrooms. Cook,uncovered, for 3 to 4 minutes or until heated through,stirring once. Transfer the meat to a serving platter. Pour the sauce over. Sprinkle with paprika,if desired. Makes 6 servings. .50 c Granulated sugar 0.50 c Firmly packed brown sugar 1.00 c Butter or margarine, melted 0.00 and cooled to room temp. 1.00 (300g) semi-sweet chocolate 0.00 chips (about 2 cups) 1.00 c Chopped pecans 3.00 Squares semi-sweet 0.00 chocolate, melted Instructions: Heat oven to 350. In saucepan combine 1/2 c sugar and water boil until medium-brown. Place 1 tb in each of 6 custard cups. In a bowl mix eggs, whites, milk, syrup, sugar and salt. Strain into cups. Place cups in baking pan and add water to reach 1/2" up cups. Bake 35-40 min until knife comes out clean. 230 cal 4 g fat. 15% of calories from fat. at 325 F for 1 hour. Cool to room temperature. Release f Place spinach in a shallow microwave dish. Cover and microwave at HIGH 4 min. Separate spinach; cover and microwave at HIGH 3 min. Drain well and spread on bottom of dish. Season fish. Spread half the cream cheese, cut in pieces, on fillets. Roll fillets and arrange over spinach. Cover and microwave at HIGH 6 min. Let stand covered. Meanwhile, melt butter and blend in flour. Add broth; cover and microwave at HIGH 2 min. Stir and add remaining cheese. Cover and microwave at HIGH 2 min. Season to taste and stir. Pour sauce over fish. Sprinkle with paprika. Cover and microwave at HIGH 2 min. Let stand covered 2 min. * or flounder, turbot Calories/serving: 220 Prep time: 10 min/Cooking time: 19 min/Standing time: 2 min %! $$$&*+(.3"+5&/<,5B2;H9BODMZRZg\dq_gt[anTZgOUbKQ^BHU4:G*0= #1 !,'+6.3<27@3:C9>G;ALKP_PWhY]oZapZ_nY Low-Calorie Lemon-Pepper Dressing. This extremely low-calorie dressing. Mix all ingredients. ABOUT 1 CUP DRESSING; 10 CALORIES PER TABLESPOON. SU_PR\MPXKMWJMUIKUILTCEMDFNEGOFHPFHPDFNBDLACK;=E;=E;=E;=E;=E;=E;=E;=E;>C;>C;>C;>C;>C;>C;>C;>C;>C;>C;>C;>C:=B:=B:=B9?C;>B;;A8;?7:?6;>25:049&*/ $' '*#*-%,/$,,#*-#*-#*- $)"(-#)."(/#*3!*4"*7"+8%.<)2@,4E-7H.8J/8L08O0;Q2V4@X4?Z4?[7A_;Ec;Ec;Ec;Ec>IgALlBMm@MmCNnCPpFRtIUwLXzNZ~JT|OX Mix all ingredients. ABOUT 1 CUP DRESSING; 10 CALORIES PER TABLESPOON. EXy@A<>?DGKDGKCFJDGKEHLGJNILPKNRORVNQUMP Shake all ingredients in tightly covered container. ABOUT 1 CUP DRESSING; 5 CALORIES PER TABLESPOON. B*&%*'#)%$)&"($#%#"$"!"#!""" ZxtMgmE^d:QZ2DT-.8?,5>(3;%08!/5 +1 -5 +5 *4 )0 *1"+4"+4 Peel, dice and cook potatoes, set aside. Melt margarine in a 6 quart pan, over medium heat. Add onion and green pepper, cook about 4 minutes, stirring frequently. Add flour, cook about 1 minute, stirring constantly. Gradually add milk, using a whisk to prevent lumping abd to blend the sauce. Add corn, salt, thyme and pepper. Reduce heat to low, cook until the mixture appears hot, but not bubbling. Cut crab into bite-size pieces and add to the sauce. Add potatoes. Heat again until hot, but not bubbly, stirring frequently. Just before serving, add cooking sherry. Vanilla ice cream; softened 0.50 c Pineapple juice 8.00 Twinkies Instructions: Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begi These are untraditional as they are baked, not fried. Preheat oven to 375F. Place rack in bottom third. Combine potatoes, onion, egg whites, salt and pepper. Grease or spray baking sheet. Drop 2 tbsp. of mixture and flatten into each circle. Place in oven and bake for about 20 minutes per side, or until crisp on both sides. MAKES: 16 PANCAKES hem buried. Just semi-decended in the ooze. Chill until fully set and serve. *if using self-rising flour Decrease salt to 1 Teaspoon. Low-Salt Honey Whole-Wheat Bread. Mix whole wheat flour, honey, vegetable oil, salt and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Stir in enough all-purpose flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 30 to 50 minutes or until double. (Dough is ready if indentation remains when touched. ) Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Punch down dough and divide in half. Flatten dough for each loaf with hands or rolling pin into a rectangle, 18 X 9 inches. Fold crosswise into thirds, overlapping the two sides. Flatten or roll into square, 9 X 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf, tightly, beginning at 9-inch side. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise 25 to 40 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 375 degrees. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 115 CALORIES PER SLICE. While white flour makes a lovely, light loaf of bread, we also enjoy the heartier whole wheat loaf. allops and vegetables. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2 0.00 *if using self-rising flour Omit salt. Practice is the key to kneading and shaping yeast breads. Mix 3-1/2 cups of the flour, the sugar, salt, shortening and yeast in large bowl. Add warm water. Beat on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently. Stir in remaining flour, 1 cup at a time, to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place 30 to 45 minutes or until double. (Dough is ready if indentation remains when touched. ) Grease 2 loaf pans, 9 X 5 X 3 or 8-1/2 X 4-1/2 X 2-1/2 inches. Punch down dough and divide in half. Flatten dough for each loaf with hand or rolling pin into a rectangle, 18 X 9 inches. Fold crosswise into thirds, overlappin the two sides. Flatten or roll into square, 9 X 9 inches. Roll dough tightly, beginning at one of the open (unfolded) ends, to form a loaf. Press with thumbs to seal after each turn. Pinch edge firmly to seal. Press each end with side of hand to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with margarine. Cover and let rise in warm place 25 to 35 minutes or until double. Place oven rack in low position so that tops of pans will be in center of oven. Heat oven to 425 degrees. Bake 25 to 30 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Brush loaves with margarine if desired. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 105 CALORIES PER SLICE. When it starts to thicken remove from heat. Immediately add 2 cups cold milk, 1/2 teaspoon almond extract, 2-4 tablespoons vanilla. Pour into freezer can and finish filling to fill line with milk(or half-and-half!). Freeze according to freezer dire Beat the cream cheese to a smooth consistency and blend in the sour cream. Mix in the lox thoroughly. Stir in all of the other ingredients. Cover and chill. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Bagel Chips, Tomatoes, Radishes, Cucumber, Scallions, and Figs. ally wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, a Heat milk, canned milk, eggs, and sugar over medium heat about 10 minutes, until slightly thickened. Do not boil. Stir over a bowl of ice water 2 minutes. Stir in vanilla; cover and chill 4-24 hours. Add more skim milk if needed to achieve desired consistency. Top with ground nutmeg just before serving. Per 1/2 cup serving: 99 cal, 1 gm fat. From _Better Homes and Gardens_, November 199 1. MM by Sylvia Steiger 2. Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Preheat oven to 350 F. Cook noodles until tender, drain. Beat eggs in large bowl. Add milk, cheese, sour cream, white sugar and raisins. Beat together and then add noodles. Mix well. Pour into 10 x 14 inch pan. Mix together brown sugar, nuts and cinnamon. Sprinkle evenly over noodles and bake for 1 hour or until center seems firm. 0.50c 4501 Sugar 0.50c Mixed all the ingredients together with the eggs. Water chestnut can be optional. When You can get lumpia wrappers in the oriental store you will notice that they are frozen, be sure when you get them you put them in the freezer because if you let them stay out and you don't use them right away they become mushy. You still need to thaw the wrappers before you are ready to wrap the mixture. Make an adhesive from scramble egg as the paste for sealing the wrappers. To roll the lumpia up like a small cigar place lumpia wrapper on the table spread all the mixed ingredients at one end of the wrapper then roll it until it is at the end of the wrapper, seal it with the egg. When you think that they are all tightened and everything has dried you can cut them into four pieces. There are at least 30 lumpia wrappers in a package. The way of cooking is deep frying. You can use sweet and sour sauce as a dip but the tradition dip is soy sauce, vinegar and minced fresh garlics. sary. Put the pork pieces in Boil the pork in a pot until tender and the fat comes out. Remove the pork from the pot and drain. Put the lard in a large skillet and saute the pork, garlic, onion and bean curd. Add the shrimp, string beans, cabbage, sweet potatoes and a little water. Season with the salt and cook over medium heat until tender. Set aside on a platter to cool, add the celery on top. LUMPIA WRAPPERS Sift the flour into a bowl. In another bowl, mix the salt with the water. Add 1 cup of salted water to the flour to make a stiff dough. Beat the dough hard against the sides of the mixing bowl to soften and make it elastic. Add more of the water to soften the dough. Continue beating and adding water until the mixture becomes very elastic and has a consistency of heavy cream. Use only enough water to achieve this consistency. Heat a frying pan greased with pork fat and pour in about 2 tablespoons of the thin batter, tilting the pan to spread the batter as thin as possible. Turn the wrapper when it can be freed from the frying pan And fry quickly on the other side. Remove from pan. Do the same with the rest of the batter. To serve, put 2 tablespoons of lumpia mixture in each wrapper and fold into a tight roll. Serve with lumpia sauce. LUMPIA SAUCE Cook over low heat until thick, stirring constantly. Remove from heat and let cool. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep Shell and devein shrimps. Rinse thoroughly with cold water. Drain and pat dry. Soak the dried Chinese black mushrooms in hot water for 20 minutes. Drain and pat dry. Remove and discard stems. Cut caps into triangular pieces. Set aside. Cut straw mushrooms in half and white mushrooms into 4 slices. Set aside. Cut green onion in 2, separating the white bulb from the green stems. Cut green stems into 1 inch pieces and set aside for garnish. Cut two 1/8 inch slices of ginger root and set aside with white bulb of green onion. In a deep saucepan, heat the oil until it browns a cube of bread in 1 minute. Do not let it smoke. Add shrimps and fry them until pink and curled. Drain and set aside. Deep fry the 3 kinds of mushrooms, 1 kind at a time for 15 - 20 seconds each. Drain and set aside with shrimps. In a wok, over medium high heat, heat 2 tablespoons of the vegetable oil. Add slices of ginger root and white bulb of green onion. Discard any ginger root or onion that turns brown. Add chicken stock, cooking wine, salt, sugar, soya sauce and oyster sauce. Mix thoroughly and bring sauce to a boil. Add shrimps and the 3 kinds of mushrooms and stir until shrimps and mushrooms are well-coated with the sauce. Mix corn starch with water. Add to the shrimp mixture and cook for 1 minute. Add sesame oil and white pepper to taste. Spoon onto warm serving platter and sprinkle with green onions. Lung Fung is a restaurant in Montreal's Chinatown owned by Walter Yuen. The recipe was developed by Susan Yuen, the kitchen director. From The Gazette, 91/02/1 3. g 19799 Baked 9" pie shell,cooled 1.00ea h 19799 Egg whites 3.00ea i 19799 Sugar 6.00tb j Blend sugar and flour in double boiler. Slowly stir in milk. Stirring, cook until thickened. Cool. Add cream and chill. Add grated lemon rind and lemon juice. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 1.00ts c 19800 Sugar substitute 2.00ts * Skinned, and boned Cover chicken breasts with wax paper and flatten breasts with mallet. Season inside and out with salt and pepper. Mix all ingredients together in part two and set aside. Melt butter. Add remaining ingredients in part three and toss to blend. Stuff chicken breasts with mixture and place in au gratin dishes. Pour half of banana mixture over chicken and bake at 350^ for 25 to 30 minutes, basting once. Top breasts with sliced bananas and spoon sauce over. Return to oven for 2 to 3 minutes and serve. Flavored gelatin 1.00 c Boiling water 1.00 oz Same flavor gelatin 0.50 c Sugar 1.00 c Boiling water 2.50 c Cream 2.00 tb Lemon juice Instructions: Grated rind 1/2 lemon Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer in flat-bottomed container. Chill. Cream short & sugar. Add eggs, milk and vanilla. Add dry ingreds. Spread 1/2 batter in each of two, well-greased, 9" cake pans and top with half the M&Ms. Bake at 350 degrees for 20-25 minutes. Pan cool 10 mins and transfer to racks to cool remaining. Taken from the back of a bag of M&Ms Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ing (this dish should be VERY hot) TO PREPARE: 1. Cut the bean curd into small cubes. If desired, palce the bean curd in boiling water in a wok or pot and boil until the bean curd starts to float. This procedure firms the bean curd slightly and is especially advisable if you are using soft japanese style bean curd. Chop the pork into small pieces, about 1/4 inch by 1/4 inch, or slightly smaller. Chop the green onion coarsly. Chop the ginger as finely as possible. Mix the SEASONINGs in a cup, first dissolving the cornstarch in water and then adding the other ingredients. TO COOK: 1. Heat 4-5 tbsps cooking oil in a wok or large frying pan until very hot. (This recipe actually calls for rendered pork fat, but I invariably use vegetable oil and fatty pork instead. ) Add the pork pieces and cook briefly. Then add the hot bean sauce, stir and add the chopped ginger. Stir until the meat and ginger have absorbed the red color from the hot bean sauce. Add 1 cup of stock or water. Then carefully add the bean curd cubes and stir gently. Allow the liquid in the wok to cook down somewhat, keeping it over medium flame. Stir occasionally, being careful not to break the bean curd cubes. Just before the liquid has cooked away, stir the seasonings and add the green onion. Stir, check for salt. The consistency should now be very thick, almost custard like. If necessary add a tbsp or so more cornstarch first mixing it with a few tbsps of water to make a thin paste. Sprinkle ground Szechwan pepper over the bean curd. Serve hot. Should be eaten on top of rice. From The Good Food of Szechwan: Down to Earth Chinese cooking. Robert A. Delfs. Kodansha International Ltd. r 2 minutes. Add tomatoes & cook for another 5 minutes. Add the stock, salt & another 1/2 cup of water. Cover & simmer over low heat for 10 minutes. Add chick peas & cook, covered, for another 10 minutes. Serve garnished with sliced onion & green chilies. Serve with any puffy bread. 8204 Cleaned achiote Cut the tofu in 1/2 inch cubes and deep fry in hot oil for 30 sec. Remove Tofu and drain off all but 3 tablespoons oil. Reheat and fry the pork well, add Garlic, hot bean paste, soy sauce, salt, soup stock, and tofu. Boil 3 minutes. Mix cornstarch and water to make a paste, then add to mixture to thicken. Toss in chopped green onion and sesame oil. Put on a plate and sprinkle with brown peppercorn and serve with rice. a 18205 Dried apples Pour 1/4 cup cold water into a heatproof glass measuring cup, sprinkle in the gelatin and let soften 2-3 minutes. Set the cup in a skillet of simmering water and stir the gelatin over low heat until it dissolves. Remove skillet from heat, but leave the cup in to keep the gelatin warm. With a whisk or electric beater, beat the yolks until well blended. Slowly add 1/4 cup of the regular sugar and continue beating until the yolks are thick enough to fall in a ribbon when the beater is lifted from the bowl. Beating constantly, pour in the boiling water in a thin stream then pour the mixture into a 1 1/2 to 2 quart enemeled or stainless steel saucepan. Stir over low heat until it thickens into a custard heavy enough to coat the spoon. Do not let custard boil, or it may curdle. Remove the pan from the heat and stir in the dissolved gelatin, then strain the custard through a fine sieve set over a deep bowl and add 3 tablespoons of the rum and the lemon peel. Let the custard cool to room temperature, stirring occassionally to prevent it from setting. In a seperate bowl, beat egg whites and salt with a clean whisk or beater until they are frothy. Sprinkle in the remaining regular sugar and continue beating until the whites form peaks. Stir about 1/4 of the whites into the custard, then pour it over the remaining egg whites and fold together with a spatula. Fold in 1 1/4 cup of the nuts, pour the chiffon mixture into the pie shell and smooth the top with the spatula. Refigerate until served. Just before serving, beat the heavy cream with a wire whisk or mixer until it thickens. Add the superfine sugar and the remaining 2 tablespoons rum, continue beating until the cream is stiff. With a spatula, spread the cream over the pie, sprinkle remaining nuts over the top. letely and run a knife around the edge. Remove and cut in half. *** Filling *** Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the m *if using self-rising flour omit Baking soda and salt. Ripe bananas freeze easily. Mash, adding 1 tablespoon lemon juice for. Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 X 4-1/2 X 2-1/2 inches, or 1 loaf pan, 9 X 5 X 3 inches. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except macadamia nuts and coconut just until moistened. Stir in macadamia nuts and coconut. Pour into pans. Bake 8-inch loaves about 1 hour, 9-inch loaf about 1-1/4 hours or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 2 LOAVES (24 SLICES EACH); 95 CALORIES PER SLICE. To Microwave: Grease 12-cup microwavable bundt cake dish generously. Prepare batter as directed. Pour into dish. Microwave uncovered on high 12 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back when touched lightly. Let stand on heatproof surface (not on wire rack) 10 minutes. Remove from dish; cool. Serving: Calories 579 Fat 39g Cholesterol 147 mg Sodium 915 mg Percent calories from fat 60% Dallas Morning News 9/25/96 Typos by Bobbie Beers Notes Cook and drain macaroni, place in oven proof casserole. Melt Velvetta, sour cream & cream cheese in the butter. Add evaporated milk. Stir until smooth. Add 1/3 of the mozzarella. Pour over macaroni. Sprinkle remaining mozzarella over top. Bake at 375 for 30 minutes or until bubbly. Don't let it get brown on top because the mozzarella won't be stringy. 6961 Pineapple in juice,drained 0.00 Bring a large pot of water to boil; cook pasta until al dente. While pasta is cooking, in med saucepan, melt 2 T of the margarine. Remove from heat; add flour and stir until blended in. Whisk in stock and milk, stirring over med heat until mixture comes to a boil and thickens. Reduce heat to low. Stir in cheeses and seasonings. Continue stirring until cheese is melted. Remove from heat and set aside. In a large skillet, melt remaining 1 T margarine. Add remaining ingredients. Cook vegetables, stirring constantly, for about 5 minutes, until tender/crisp. Reduce heat to low. When noodles are done, drain well. Toss with vegetables; stir in cheese sauce. Garnish with scallion curls. ts Vanilla Instructions: Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating constantly. Cook remaining syrup to very hard ball stage or 265 degree Cook macaroni in pleanty of salted water until tender,8 to 10 minutes. Drain. In a large casserole,toss macaroni with butter,cayenne and salt and pepper. Mix the milk with the egg and mustard and mix into the macaroni. Toss the two cheeses together and mix half the cheese with the macaroni. Set aside the remaining cheese. Bake in a preheated 350 deg. oven for 10 minutes. Add half of the remaining cheese and mix well. Bake 5 minutes more. Mix in remaining cheese and bake another 10 minutes. Makes 4 servings. 16080 - cut into 1 inch pieces 0.00 h 16081 Egg 1.00 a 16081 Salt 0.75ts b 16081 Sugar 0.33c * See Sowest 3 for recipe. ** Use either elbow or shell macaroni and there should be about 1 Cup. *** Use either Cheddar or Monterey Jack Cheese. There should be about 4 ozs. Heat the oven to 375 degrees F. Prepare the Chile con Queso as directed except stir in the milk with the half-and-half and set aside. Cook the macaroni as directed on the package and drain. Mix the macaroni, Chile con Queso, tomato and cilantro in an ungreased 1 1/2-quart casserole. Sprinkle with the cheese and tortilla chips. Bake uncovered until hot, about 30 minutes. 6081 Lemons; grated zest only 2.00 h 16081 Poppy seeds 0.33c i 16082 Fresh tarragon; chopped, or 4.00ts a 16082 Dried tarragon; crushed 4.00ts Serves 3 *DIRECTIONS* Break the macaroni or spaghetti into 1/2-inch lengths, put them with a pinch of salt into the milk when boiling, and simmer until tender. Add the sugar, butter, lemon-rind, and the well-beaten yolks of the eggs, stir the mixture by the side of the fire for a few minutes, but do not let it boil. Lastly, add the stiffly-whisked whites of eggs, then turn the mixture into a greased pie-dish, and bake slowly from 25 to 30 minutes. Time: About 1-1/2 hours. Sufficient for 3 to 4 persons. a 16083 (plus 1 Tbl) all-purpose 2.00c b 16083 -butter 0.00 c 16083 Eggs 4.00 d 16083 Lemons Prepare elbow macaroni according to package directions; drain. In medium bowl, blend milk, egg and salt. Add macaroni; mix well. Spread evenly onto greased 14 inch round pizza pan. Spoon sauce evenly over macaroni mixture. Add toppings as directed from columns above. Top with mozzarella cheese. Bake in a 350 degree oven until macaroni mixture is set, about 40 minutes. Let stand 5 minutes before cutting. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In large uncovered Dutch oven cook macaroni in boiling water, cooking oil and salt until tender but firm, about 5 to 7 minutes. Drain, Rinse with cold water. Drain well. Return macaroni to pot. Combine next 8 ingredients in a small bowl. Mix well. Add to macaroni. Toss together well. Turn into serving bowl. Chill for one hour or more. If you want it more moist, add a bit of milk. Fold in whipped cream and freeze. Gradualyy add macaroni and 1 tablespoon salt to rapidly boiling water so water continues to boil. ~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander. ~ 3. Heat oil in large saucepan. ~ 4. Add onions and garlic; saute over medium heat, stirring constantly, until onions are almost tender, about 3 minutes. ~ 5. Stir in undrained tomatoes; break up tomatoes with spoon. ~ 6. Stir in sugar, tomato paste and 1/2 teaspoon salt. ~ 7. Beat eggs in a bowl until light; stir in cottage cheese, spinach, 1/2 cup Cheddar cheese, sage and 1/2 teaspoon salt. Mix well. ~ 8. In an ungreased 13x9-inch baking dish, arrange in layers; a third of the tomato sauce, half the macaroni, a third of the Cheddar cheese and half the spinach mixture. ~ 9. Repeat layering; spread the remaining sauce on the spinach layer and spinkle the remaining cheese around the edges of the casserole. ~ 10. Cover with foil and bake in preheated 400'F. oven 25 minutes. ~ 1 1. Uncover and bake 5 minutes longer, or until mixture is hot and bubbly and cheese is melted. ~ y. Cook and serve with sliced meat. Notes ********** RECIPE ENDS ******** 1.00ts g 11490 Egg Whites; Lg 4.00ea h 11491 Pineapple; Crushed, 2 Cn 17 Cook macaroni as directed on package. Rinse in cold water and drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Cover and refrigerate about 4 hours or until chilled. Just before serving, mix macaroni mixture, lettuce and bacon. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 545 CALORIES PER SERVING. 0.50ts d 11491 Milk Cook macaroni as directed on package. Rinse in cold water and drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Cover and refrigerate about 4 hours or until chilled. Just before serving, mix macaroni mixture, lettuce and bacon. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH) Vanilla 1.00ts h 11491 Eggs; Lg, Slightly Cook macaroni as directed on package. Rinse in cold water and drain. Rinse frozen peas with cold water to separate; drain. Mix macaroni, peas and remaining ingredients except lettuce and bacon. Cover and refrigerate about 4 hours or until chilled. Just before serving, mix macaroni mixture, lettuce and bacon. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 480 CALORIES PER SERVING. 0.33c b 11492 Sugar Dissolve gelatin in milk. Add cherries, salt, and macaroons. Mix thoroughly. Cool until partially set. Fold in stiffly whipped cream. Pour into mold. Chill until firm. 8 servings. Haley, Cleburne, TX. : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 40 cookies In a large bowl, beat egg whites. Gradually add sugar, continue beating until fluffy. Add vanilla, coconut extract, walnuts and cereal. Blend all ingredients. Drop by teaspoonfuls onto nonstick baking sheet. Bake at 400 deg until cookies are lightly browned. Variation: use chopped almonds and almond extract 50 c Toasted nuts, pistachios or 0.00 almonds, chopped Instructions: confectioner's sugar for dusting Dissolve sugar and cornsta Delicious crunchy ice cream. Preheat oven to 400 degrees. Crumble macaroons by hand onto 2 large cookie sheets. Bake in a 400 oven for 10 minutes until golden brown, tossing occasionally. Let cool. Melt ice cream to a semi-soft consistency. Place ice cream in a large bowl. Add macaroon crumbs and mix thoroughly. Add bourbon and mix thoroughly. Refreeze mixture immediately in two 1/2-gallon containers. Serve frozen. Pour into oiled shallow pan. Combine ingredients. Stir until blended. Freeze. 6 servings. The Household Searchlight Store in plastic bag. Notes ********** RECIPE ENDS ******** -cup crystal bowl. Chill until firm. STRAWBERRY SAUCE: In a saucepan, combine strawberries, sugar and jelly; bring to a boil. Soften gelatin in 1/4 cup water. Combine milk, 3/4 cup water, sugar, salt, and eggs. Cook over hot water until mixture coats a spoon. Add gelatin. Stir until dissolved. Add flavoring. Cool. Line a mold with macaroons. Cover with custard. Chill until firm. Garnish with whipped cream and candied cherries. 6 servings. Amy A. Hartman, Pasadena, CA. Notes ********** RECIPE ENDS ******** 1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 1228FCajun Oyste Macaroon Stuffed Peaches w/Raspberry Sauce Sugar to taste Dip the peaches in boiling water to cover and leave them for 2 to 3 minutes--no longer. Drain and refigerate without peeling. Grind the macaroons in a food processor and season them to taste with your choice of liqueur, so that you have a rather soft macaroon paste. One to 2 hours before serving, peel the peaches and cut them in half. Fill the cavities of the peach halves with the macaroon paste. Put the stuffed peach halves together to form whole peaches, and place them in a bowl. To make the sauce, put the raspberries in a blender or processor. Blens and sweeten to taste with sugar. Spoon the sauce over the peaches and chill before serving. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 233FCajun Shrimp Cajun 2075 Preheat oven to 300 Beat whites with salt until shiny peaks form. Add sugar gradually and beat until very stiff. Add vanilla to above. Fold coconut and cornflakes into egg white mixture. Drop greased cookie sheet. Form into mounds. Bake 20 minutes. Remove from pan at once. 2076 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 234FCajun Style Chicken Nuggets Cream butter and sugar. Add Post Toasties, rolled fine, eggs, vanilla, cocoanut, flour and baking powder. Place small spoonful of dough, far apart, on baking tin. Bake in quick oven. When slightly cooled, remove from tin with cake turner. Note: Quick oven 425 F. ? Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Macayo Fajitas (This basic fajita recipe is from the Johnson family which owns the Macayo chain. ) ** and sliced Chopped fresh cilantro For marinade, in a large bowl, whisk together salt, pepper, lime, garlic and vegetable oil. Put meat in marinade and set aside for at least one hour. Heat oven to 200 degrees; set tortillas in for 1 to 3 minutes, to warm. Remove and put in a covered basket. Heat a large skillet and add olive oil. Add marinated meat and saute until onion becomes transluscent. Place cooked meat in a large bowl or platter and serve with tortillas, toppings and garnishes. For each fajaita, fill a tortilla with meat and desired amounts of garnishes and toppings and roll up like a burrito. Serve with refried beans, black beans or Spanish rice. Make 4 to 6 servings. VARIATIONS: For spicier marinade, add cayenne pepper or crushed dry red chili pepper. Instead of lime juice, try pineapple juice, papaya juice, beer, wine or barbecue sauce. * *(Cooks note:) I like to use tequila, and marinate myself a bit while I'm doing the cooking. It makes it much easier to roll up like a burrito. It is the unrolling that becomes a bit difficult. 0000016037 0000016037 0000016037 0000016037 0000016037 0000016037 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016038 0000016039 Mix the orange juice and rum in a mixing bowl. Prick fruit to allow the marinade to soak for several hours. Stir the fruit marinade frequently. Add raspberries and walnuts just before serving. Sprinkle each layer with powdered sugar and serve very cold over ice cream or cake. 0000016040 0000016040 0000016040 0000016040 0000016041 0000016041 0000016041 0000016041 0000016041 0000016042 0000016042 0000016042 Toppings - olives, tomatoes, green peppers, chopped onions Dips - hot sauce, guacamole, sour cream As an hor dourve, main course or snack, macho nachos are always great. Brown ground beef and drain off fat. Spread tortilla chips over tin foil. Spread cooked meat over chips, then add other ingredients. Add cheese to the top. Bake in oven at 350 for about 10 min. When cheese melts, nachos are ready to eat. Use hot sauce, sour cream or guacamole or dipping. 0000016045 Preheat oven to 350F. Toss apples, sugar and salt together. Divide equally among 4 individual oven proof bowls, ramekins or gratin dishes. Combine butter and flour with fingertips until mixture is crumbly and has the texture of oatmeal. Add brown sugar, allowing lumps to remain in mixture. Distribute evenly over apples. Bake 30 minutes. Serve warm or cold with a scoop of vanilla ice cream. From the cookbook "Apples" by Robert Berkley AR/93 6046 0000016046 0000016046 Fillet the mackerel, then dry with a cloth. Roll the fillets in flour and fry until golden brown, cool. Place one layer of fillets in a bowl and sprinkle liberally with salt and sugar. Place another layer of mackerel on top and again sprinkle with salt and sugar. Continue until bowl is full or all fish are used. Peel and slice a large onion. Place the raw onion on top of the last layer of fish. Sprinkle liberally with pepper. Fill bowl with vinegar, cover with a lid. Leave for two days then try the vinegar. If it is not to taste, add more sugar. Mackerel prepared like this will keep for a considerable time although not as long as pickled fish. Note. If you are not used to buying mackerel, remember that they MUST be bought fresh. They do NOT keep well in shop premises. John Burden 8:76/0 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat egg whites until stiff but not dry. Beat combined yolks,milk and salt until thick and lemon colored. Fold into egg whites. Melt butter in 10" ovenproof skillet over medium-high heat. Add egg mixture cook 3 minutes or until underside is golden brown. Bake @ 325 degrees 10 to 12 minutes or until knife inserted near center comes out clean. Remove from oven. Make a deep crease across center of top. Place cheese spread on half of omelet;continue baking until process cheese spread begins to melt. Slip spatula underneath,tip skillet to loosen and gently fold in half. Combine preserves and almonds;heat thorough- ly, stirring occasionally. Serve over omelet. Makes 4 servings. Saute until the okra loses its shiny appearance, about 5 minutes. Remove the okra pieces to a bowl. Add the celery onion, green pepper, and garlic to the skillet. Cook over medium heat until the onion is transparent. Add the t *substitute: 2/3 cups Orange juice for the madeira Reduce water to 1/2 Cup Cut each chicken wing at joints to make 3 pieces; discard tips. Cut off excess skin; discard. Place chicken, water, Madeira, onion, orange peel, salt and garlic in glass bowl or plastic bag. Cover bowl or seal bag tightly. Refrigerate at least 2 hours. Drain chicken, reserving marinade. Set oven control to broil. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5 to 7 inches from heat. Broil about 10 minutes, turning once, until juices run clear. Mix 1/4 cup reserved marinade and the cornstarch in 1-1/2-quart saucepan. Stir in remaining marinade. Cook over low heat, stirring constantly, until mixture thickens. Stir in bacon. Serve with chicken wings. 4 SERVINGS; 180 CALORIES PER SERVING. To Microwave: Decrease water to 1/2 cup (1/4 cup if substituting orange juice for the Madeira). Place chicken wings in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover with waxed paper and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until juices run clear; drain. Mix 1/4 cup reserved marinade and the cornstarch in 4-cup microwavable measure. Stir in remaining marinade. Microwave uncovered on high 3 to 4 minutes or until thickened and boiling. Continue as directed. Chill for 2 hours. TOPPING: In bowl, beat egg whites until stiff, but not dry, peaks forms. PREHEAT OVEN TO 350F. Lightly grease madeleine molds. In an electric mixer, cream butter until smooth and add sugar until incorporated. Add the eggs 1 at a time, then add salt, vanilla extract and orange extract. Add the flour and mix until incorporated. Spoon about 1 1/2 teaspoons batter into each mold. Place in oven and bake 15 minutes or until lightly browned. Remove from oven and remove from the molds. Let madeleines cool on a rack. SERVES: 8 FOOD CHOICE VALUE PER SERVING (CANADIA Add diced eggs to all other ingredients which have been smoothly blended in blender. Consistency is thin. Chill; sprinkle with paprika and serve with corn chips. hydrate 5 g protein 8 g total fat 172 calories Notes ********** RECIPE ENDS ******** 0.25c h 12325 Minced flat-leaf parsley 0.25c i 1 Shaking constantly, toast almonds in skillet over low heat till golden brown (about 5 minutes). Was and dry lettuce. Tear into bite size pieces. Place with green onions and mandarin oranges in large salad bowl. Dressing: Combine all ingredients but egg and vinegar, add in thin stream and process till well blended. MAKES : 1 cup Just before serving, toss well. Leftover dressing keeps up to 1 week in fridge. from Best Recipes Under the Sun 00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Clean crabs, discarding spongy substance in main shell. Reserve claws and other meaty portions. Clean shrimp, reserving shells. Place shrimp shells in deep saucepan with water to cover generously and simmer 30 minutes or longer to make broth. Pour oil into heavy skillet to depth of 1/8 inch. Heat and add beef, ham, sausage, gizzards and salt pork. Saute until lightly browned, stirring occasionally. Pour meat mixture into large kettle and add 1 can tomatoes and enough strained shrimp broth to cover generously. Add bay leaves, cover and simmer about 30 minutes. Heat 2 tablespoons more oil in skillet and add onions, green peppers, celery and garlic. Saute until lightly browned, stirring now and then. Add vegetable mixture and chicken parts to kettle and simmer 30 minutes longer. Heat 2 tablespoons oil in another heavy skillet, add okra and cook, stirring often, until lightly browned and loses stickiness, about 30 minutes. Add shrimp to okra and saute 3 or 4 minutes longer, or until shrimp turns pink. Stir in 2 tablespoons sugar. Add okra mixture to kettle. Drain second can of tomatoes, reserving liquid. Add tomatoes, crab and enough tomato liquid and water from shrimp shells to keep mixture in kettle soupy. Simmer about 30 minutes. Add parsley flakes and remaining 2 tablespoons sugar. Season to taste with salt and pepper. Serve at once or refrigerate and reheat later. Serve over hot rice in deep soup bowls. Pass hot pepper sauce and crackers with gumbo, if desired. Heat oven to 450 degrees. If fish fillets are large, cut into 6 serving pieces. Arrange fish in ungreased rectangular baking dish, 12 X 7-1/2 X 2 inches. Heat oil and margarine in 1-quart saucepan over medium-high heat. Saute remaining ingredients in oil about 2 minutes. Spoon over fish. Bake 12 to 17 minutes or until fish flakes easily with fork. 6 SERVINGS; 130 CALORIES PER SERVING. To Microwave: Arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Place remaining ingredients in 4-cup microwavable measure. Cover fennel mixture tightly and microwave on high 2 minutes, stirring after 1 minute. Spoon over fish. Cover fish tightly and microwave 8 to 10 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. lour 2.25c 4345 Whole wheat flour 0.25c Rinse ducks, pat dry, and remove excess fat from body cavities. Truss the birds. Arrange them, breast side up, several inches apart on a rack set over a large roasting pan. Let them dry, chilled but uncovered, for 3 days. In a bowl, combine the Scotch, gingerroot, garlic, zest, coriander, peppercorns, soy sauce, honey, and brown sugar. Let this mixture stand, covered and chilled, for 3 days. Stir marinade, and press it through a fine sieve into a small bowl. Keeping the ducks chilled, brush them with some of the marinade, every 30 minutes, for 2-1/2 hours. Let the ducks dry at room temperature for 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Roast the ducks on the rack in the lower third of a preheated 350f oven for 30 minutes. Tent birds with foil and roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180f. (The skin should be very mahogany colored and crisp. ) Remove stuffing ingredients with a spoon and discard them and the pan juices. Pour the juices from the cavities through a fine sieve into a small bowl. Skim the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. Bring the mixture to a simmer. Stir arrowroot mixture and add to pan. Cook the mixture over mod-low heat, being careful not to boil, until thickened. Add salt and pepper to taste. Transfer the sauce to a heated sauceboat. Garnish the duck with kumquats and serve with the sauce. a 1983 Gourmet Mag. favorite peppers 0.50 c Shredded reduced-fat 0.00 Monterey Jack cheese Instructions: Tropical Quesadillas Combine banana and lime juice in a bowl: toss gently. Shake with ice and strain into an old fashoned glass 1/2 filled with crushed ice. Garnish with cherry and pineapple wedge. lices on half of the tortilla; top banana with 1 1/2 tsp. green chile peppers and 2 tblsp. cheese. Place skillet over medium heat until hot. Fold unfilled half of tortilla over b MAIDS OF HONOUR PASTRY water Few drops Almond extract To make pastry, sift flour and salt into a bowl. Add 1/3 of the butter or margarine and rub in until the mixture resembles breadcrumbs. Add enough water to make an elastic dough. Roll out to an oblong on a lightly floured board. Cut the remaining fat into small pieces. Dot 2/3 of the dough with half the fat pieces. Bring up the uncovered dough third and fold in three like an envelope. Turn the pastry so that the open end faces you and roll out again into an oblong. Repeat with the remainig fat, fold and turn. Roll out, fold and chill. Roll out the dough until it is wafer thin. Cut out 12-15 circles to line a fairly deep 3" muffin tin. Put a tsp of jam into each tin. Mix together all the remaining filling ingredients, beating well. Spoon into the pastry tins over the jam. Bake in a hot to very hot oven, 450 o - 475o F for 10 min. Reduce oven temperature to moderate, 350 o and bake for 15 mins. Allow to cool. For the topping, blend the confectioners sugar with enough water to make a flowing consistency. Mix in the almond extract. Spoon a little on each little cake and let set to harden. Makes 12-15 6.00 2757 Salt; pepper to taste 0.00 2757 Butter 0.25lb * Use 3 - 3 1/4 pounds fresh skinned haddock or other white-fleshed fish with bones in it. Fry salt pork to render all fat in a heavy kettle and then remove. Add potatoes, onions, and 1/2 teaspoon salt. Cover with hot water and cook over medium heat, covered, 15 minutes, until potatoes are just tender. Do not overcook. Meanwhile, cut fish into large chunks and put into another saucepan. Add boiling water to cover and 1 1/2 teaspoons salt. Cook slowly, covered, until fish is fork tender, about 15 minutes. Remove from heat. Strain and reserve liquid. Remove any bones from fish. Add fish and strained liquid to potato-onion mixture. Pour in milk and leave on stove long enough to heat through, about 5 minutes. Mix in butter and pepper. Serve at once. Serves 4 to 6. Eggs, beaten 12.00 2758 Salt 0.50ts "Traditionally made with corn, this dish can also be made with mixed vegetables. " Anne's note: this dish is Tamil (southern Indian in origin) as shown by the name, "kari" which has been anglicized to "curry". In a large heavy-bottomed skillet over low heat, dry roast together the cashews, peanut, coconut and poppy seeds until the cashews have brown specks (a few minutes). Remove from heat and let cool slightly. In the container of a food processor or blender, coarsely chop together the onion, ginger and garlic. Add the chilli and roasted cashew mixture and mince well. In a large heavy bottomed skillet, warm the oil over medium heat. Add the mustard seeds, curry leaves and sesame seeds. As soon as the mustard seeds sputter, add the minced onion mixture and saute together until lightly browned (7 to 8 minutes). Whirl the tomato to a puree in the blender. Add to the pan with the coriander, cumin, black pepper, tumeric, salt and sugar and cook for 5 to 6 minutes. Add the corn, mix well and cook for 7 minutes. Stir in the diluted yogurt, cover, reduce heat to low and cook for 20 minutes, stirring occasionally. Serve hot. Serves:4 Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts. Let stand in cool place several hours before cutting in squ * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. * Cucumber, peeled, seeded, and coarsley chopped ** Green pepper, seeded and diced *** Tomatoes, peeled and coarsely chopped **** Green onions (including tops) thinly sliced In a 3-quart pan over medium heat, combine stock, tomato juice, lemon juice, taco sauce, sugar, garlic salt, and pepper. Leave uncovered and bring to a boil. Stir in cucumber, green pepper, tomatoes, and onion; bring mixture, uncovered to a boil again. Remove from heat and cool. Cover and refrigerate until well chilled. Serving size: 1 cup Per serving: 3 grams protein, 14 grams carbohydrates, no cholesterol, 64 calories. An easy make-ahead soup to begin a meal with. Texture Craquelure... Brown sausage in skillet, stirring to crumble. Drain off fat and set sausage aside. Beat eggs until lightly colored. Add bread crumbs, milk, salt, dry mustard and sausage. Stir in cheese. Spoon into ungreased 1-quart souffle dish. Cover and refrigerate overnight. The next day bake at 325F 1 hour and 15 minutes, or until knife inserted in center comes out clean. Serve immediately. Traditionally, chicken is used for this dish, but Chris Yeo, chef-owner of the Straits Cafe, and I experimented with Cornish game hens and came up with this winning combination. Cut hens in half, lengthwise. Pierce birds all over with a fork; set aside in a large deep bowl. The rempah: Fold the lime leaves in half, then tear off the central vein. Cut the leaves into very fine shreds; set aside. Combine the candlenuts, lemon grass, shallots, garlic, chiles and turmeric in a blender or food processor; process into a smooth paste. If needed, add a tablespoon or so of water to facilitate the blending. Pour the spice paste into a large bowl. Before opening, shake the can of coconut milk well. Then stir the coconut milk into the spice paste along with the sugar, salt and lime leaf shreds; mix thoroughly. (Makes about 3 1/2 cups). Pour 1 1/2 cups of the rempah over the birds; marinate at least 30 minutes. Reserve remaining marinade. Preheat oven to 450 degrees F. Remove hens from marinade and scrape off excess marinade. Place hens skin-side up on a baking sheet and roast for 15 minutes. Turn off the heat and let birds remain in oven for 5 minutes longer. Remove from the oven. Meanwhile, set a wok over medium heat. Add the oil and the reserved rempah. Gently fry the paste, stirring frequently, until it emulsifies with the oil. Continue frying until fragrant and the mixture takes on a rich orange color and a porridge-like consistency, about 8 minutes. The rempah is ready when the oil seeps from mixture and has an orange hue. (Spoon off and discard excess oil. ) Keep sauce warm. Grill birds over glowing red coals until golden brown, about 3 minutes per side. Pour the sauce over the hens and serve with a squeeze of fresh lime. PER SERVING: 795 calories, 84 g protein, 14 g carbohydrate, 44 g fat (16 g saturated), 253 mg cholesterol, 965 mg sodium, 1 g fiber. Tips--Joyce says that the 1/3 cup vegetable oil is *necessary* to get the right result so don't skimp. To make the rempah, add the hardest ingredients to the food processor or blender first and then the rest in order of softness. A smooth paste is what you should end up with. She also mentions that just prior to frying the rempah, you can fry up some fresh chili paste to give the dish some zing. I'd use sambal oelek for this or the Vietnamese tuong ot toi. No candlenuts? Use macadamias instead. 16010 (250 gram) spreadable cream 1.00pk a Peel and cube the cucumber; cube the lobster meat. Heat the butter and saute the onions and garlic for 10 minutes. Add the ginger, cayenne, salt, curry powder and tomatoes. Cover and cook over low heat for 10 minutes, stirring frequently. Stir in the flour and add the coconut milk slowly. Continue to stir until boiling, then simmer 2 minutes. Add the cucumber and lobster meat and continue cooking, over low heat, for 15 minutes. Combine the lemon juice and jam then add to the lobster mixture, blending well. Serve hot with boiled rice. ese 0.00 f 16010 (50 ml) EACH.. chopped 0.25c g 16010 -jalapeno peppers, chopped 0.00 h 16010 -black olives 0.00 Wash the spinach and remove the stems. In a large pan with the lid on, steam the leaves with a little salt in the water that clings to them, turning them over, until they crumple. Strain and squeeze every bit of water out with your hands: this is all-important and is the secret of success (otherwise the dumplings would fall apart). Finely chop the leaves Mash the ricotta and stir in the eggs, half the parmesan, salt, pepper, nutmeg and spinach. Work very well, shape into balls the size of a walnut and roll in flour. Fill a large saucepan halfway with water, bring to the boil and very carefully drop in the dumplings. Keep the water barely simmering until the rise to the surface - they do so very quickly. Lift them out very carefully with a slotted spoon and serve very hot with melted butter and the remaining parmesan. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Directions: Preheat oven to 350. Season duck cavities and prick skin once on breast, back and thighs. Melt butter and oil in heavy casserole dish on stove top. Brown ducks on all sides over medium flame. Remove from fire. Make herb bouquet in cheesecloth with parsley, rosemary, bay leaf and thyme. Pour butter and fat off ducks, sprinkle with salt and pepper, add herb bouquet and cover dish to cook for 1 hour. Ducks are best medium rare; prick breast and stop cooking when expressed juice is pale rose. Yellow means well-done (dry). Cook peeled turnips in salted water for 8 minutes, halved. Add to dish at 40 minutes. Continue basting both turnips and duck for 20 minutes more. Suggestions: French bread, red Burgundy, hot turnips and rare duck. 0~F. Combine the flour and salt in a large bowl or in the food processor. Blend in the oil until mixture resembles coarse meal. Add the cracked wheat and mix well. *do not use margarine, butter Blends or spreads in this recipe Preparation requires full attention and low heat. If your sauce curdles,. Stir egg yolks and lemon juice vigorously in 1-1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling. ) After sauce thickens, add grated orange peel and orange juice. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve, stir in small amount of hot water. ABOUT 3/4 CUP SAUCE; 85 CALORIES PER TABLESPOON. Try this sauce with green vegetables. delicate cracker, roll the dough thinner, to 1/16 inch, and reduce the baking time slightly. Notes ********** RECIPE ENDS ******** "The malt in these dessert crackers will remind you of the old-fashioned soda shop. Served alone or with a hot cup of coffee, they are a delightful alternative to cookies. 325~F. 10 to 12 minutes Preheat the oven to 325~F. Mix the flours, malted milk, and salt together in a large bowl or in the food processor. Add the vanilla extract and mix well. Cut in the shortening until the mixture resembles coarse meal. Slowly blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough should be soft, but not sticky. For easier rolling, wrap the dough in wax paper and chill 1/2 hour. Divide the dough into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to between 1/16 and 1/8 inch thick. With a sharp knife or cookie cutter, cut the dough into 2-inch squares or circles. Place the circles on a lightly greased or parchment-lined baking sheet an prick each one in 2 or 3 places with the tines of a fork. Bake for 10 to 12 minutes, or until light brown, turning over once during baking. Allow to cool on a rack. Yield: 40-4 5. VARIATION: For a unique flavor, add 2 Tablespoons carob flour (St. John's bread) to the dry ingredients. Lower the oven temperature to 300~F. to prevent scorching. Cooking time will be increased by a few minutes. * Crabs should be cleaned, halved and top shells reserved. ** Discard tops and chop bulbs fine. Instructions: Dredge the crabs in the seasoned flour. In a large skillet heat oil to a depth of 1/2 inch. Add the top shells and fry over fairly high heat, turning, until crispy on both sides. Remove to paper towels to drain. Discard the cooking oil. Return the pan to medium heat and add the butter and olive oil. when the butter melts, add the lemongrass, garlic and pepper flakes and saute for about 30 seconds. Add the crab halves and sprinkle with the salt and sugar. Stir well. Add the ginger, green onions and serrano chiles. Cook, stirring often for 3 to 4 minutes. Place the crab tops, hollow side up, on a platter. Tuck the crab pieces in the shells. Pour all of the pan juices over the stuffed shells. Serve at once, with steamed jasmine rice and plenty of napkins for messy hands. From the San Francisco Chronicle, 9/2/9 2. To convert to Dungeness, three to four blues equal a pound and a half of Dungeness crabs. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* 1. Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the bowl, and divide it among three mixing bowls in these amounts: 1-1/4 c, 1 c. , 3/4 c. 2. Stir the b Marinate hen with fish sauce and salt for 15 minutes. Heat the oil in a pan and brown the ginger, garlic, turmeric, and paprika over moderate heat for 2 minutes. Add the onion and game hen and brown well for about 10 minutes. Add the tomato and stir fry for 2 minutes more. Lastly add the water, cover the pan, and cook for 30 minutes, or until the hen is tender. Cool the curry. Remove all the meat from the bones, cut into cubes, and mix with the remaining curry sauce. Slice the giblets. In a large dish, cover the noodles with boiling water and let stand for 15 minutes. Drain well and set aside. Each person helps himself, putting the food on his plate in the following order: first a generous helping of rice noodles and a heaping tablespoon of the hen and sauce. Then sprinkle over that 1 or 2 teaspoons of 'besan', several slices of onion, scallion, coriander, 2 or 3 teaspoons fish sauce, and a pinch of the hot chili flakes. Each diner mixes his own salad on his plate and squeezes lime juice over all. Eat at room temperature and help yourself to seconds, mixed to taste. Variation: The curried hen can also be served on its own with plain rice. Scrape it into the prepared pan, smooth the top, and chill it in the freezer for 5 minutes. 5. Repeat the beating process with the milk chocolate mixture and spread it over the white chocolate mixtur A beautiful Christmas dessert centrepiece begins with an eggnog base under a glistening red crown filled with mandarin oranges and grapes. Drain mandarin orange segments. Dissolve cherry jell-o powder in 1 cup boiling water. Add cold water. Chill until slightly thickened. Add mandarin oranges and grapes. Spoon into a 6 cup jelly mould. Chill until set but not firm; surface should be sticky when adding second layer. Meanwhile dissolve lemon Jell-o jelly powder in 1 cup boiling water. Cool slightly. Add eggnog and rum. Chill until slightly thickened. Prepare Dream Whip as directed on package; reserve 1 cup. Fold eggnog mixture into remaining Dream Whip. Spoon over fruit jelly layer in mould. Chill until set, 4 hours or overnight. Unmould onto chilled serving plate. Granish with remaining Dream Whip if desired. Makes 10 servings. Let stand 5 minutes before serving. Notes ********** RECIPE ENDS ******** 7.0 In large skillet, brown chicken in butter and set aside. In same skillet, cook mushrooms over high heat until liquid evaporates, about 1-2 minutes. Remove from heat. Sprinkle mushrooms with flour and stir fry quickly to combine. Gradually stir in water. Add orange juice and dry seasoning mix. Heat to boiling, stirring constantly. Reduce heat, add chicken and simmer about 3 minutes. Add orange sections and sprinkle with green onions. Serve over bed of rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis ar 3.00 tb Cornstarch 0.25 ts Salt 3.00 c Milk 0.50 c Dry white wine 3.00 Egg yolks,beaten 3.00 tb Butter or margarine,softened 1.00 tb Vanilla 2.50 oz Whole blanched almonds 2.00 pk Ladyfingers(3oz) 0.50 c Red raspberry preserves 1.00 pk Frozen red raspberries(12oz) 1.00 c Ch Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil. Let sit while making the sauce. Sweet and Sour Sauce: select a pan in which all wings can be coated evenly, such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce, catsup and bring to a boil, stirring occasionally. As sauce begins to thicken, add wings and cook on medium heat. Turn wings carefully to coat thoroughly with sauce. Garnish with nuts if desired. Grated sesame adds a good flavor. When scaling this recipe down for 15 wings, make the full sauce recipe and only scale the batter part. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Cut chicken breasts, diagonally, into 1/2" slices. Arrange in a circular pattern in a 9" round baking dish; sprinkle with salt and pepper. Cut frozen broccoli into 2" lengths; arrange over chicken. Cover with plastic wrap and microwave on high 6 minutes. Move chicken and broccoli and microwave on high 3 to 5 minutes or until chicken is no longer pink. Drain 1/4 cup liquid from cooked chicken and broccoli into a 4 cup glass measure; set chicken and broccoli aside. Combine cornstarch, orange juice, marjoram and ginger. Add to reserved liquid. Stirring midway through cooking, microwave on high 3 minutes or until mixture thickens. Add oranges and microwave on high 1 minute. Arrange chicken, broccoli and rice on a serving platter; spoon sauce over top. nish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. Notes ********** RECIPE ENDS ******** til Tender But Firm To Bite. Drain & Submerge in Cold Water & In large bowl, combine flour and salt. In small dish, whisk together eggs, milk and 1 tablespoon of oil; pour into flour mixture. In 6 inch skillet or crepe pan, heat 1/4 teaspoon oil over medium heat. Pour 2 tablespoon batter in pan; swirl into thin layer. Cook until bottom is golden brown, then flip and cook second side 10 seconds. Repeat with remaining batter, layering crepes between wax paper; set aside. In large skillet, over high heat, saute chicken in remaining 1 teaspoon oil until browned; remove to bowl. Reduce heat to medium; saute onion, garlic and ginger root until soft; remove garlic. In large dish, combine cornstarch, 2 tablespoon water, the brown sugar, vinegar, soy sauce and pepper. Add water to mandarin juice to equal 1 cup; stir into cornstarch mixture and add to skillet. Reduce heat to low; simmer, uncovered 5 minutes, stirring occasionally. Set aside 1/4 cup sauce; reserve a few oranges. Add chicken, water chestnuts and remaining oranges to skillet; simmer, uncovered, 3 minutes. To fill crepes, place 1/2 cup filling in center of crepe; fold edges over middle, using sauce to seal. Spoon small amount of sauce and oranges over each crepe; sprinkle with parsley. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut wings at first joint and discard the tips. Wash and dry on paper towel and sprinkle lightly with garlic salt. Mix cornstarch, eggs and water, stirring to form a smooth batter. Dip wings in batter and deep fry in oil. LEt sit while making sauce. Sweet and sour sauce: select a pan in which all wings can be coated evenly, such as a large electric fry pan. Combine sugar, vinegar, water, soy sauce, catsup and bring to a boil, stirring occasionally. As sauce begins to thicken, add wings and cook on medium heat. Turn wings carefully to coat thoroughly with sauce. Garnish with nuts, if desired. Grated sesame adds a good flavor. When scaling down for 15 wings, make the full sauce recipe and only scale the batter part. rise is 20 to 30 hours, which allows the dough to increase in volume without developing a pronounced yeast flavor. Since the dough will ferment to some extent during this time, alkaline soda is then added to neutralize the acids produced by that ferme Cook noodles in 4 cups boiling water for 3 minutes or just until tender, omitting flavor packets, if present. Drain and rinse noodles; set aside. For Sauce: In a small bowl combine soy sauce, catsup, Worcestershire sauce, sugar, and sesame oil; set aside. Spray a wok or large skillet with nonstick spray coating; heat. Add garlic and red pepper to hot wok or skillet; cook over medium heat for 10 seconds. Add pork; stir-fry 1 minute. Add cabbage, bamboo shoots, carrot, and onions. Stir-fry 2 to 3 minutes more or until onions are crisp-tender and pork is no longer pink. Add noodles and sauce; heat through, about 1 minute, stirring gently to coat. BETTER HOMES AND GARDENS, March 1990 day dinner. 450~ F 9 to 11 minutes In a small bowl, combine the yeast with the sugar and warm water. Set aside until the yeast is fully dissolved, 5 to 10 minutes. Measure 3-1/2 cups of Remove Giblets From Hens & Discard; Rinse Hens. Split Hens Lengthwiseusing Poultry Shears. Place in A 13 X 9 X 2 Inch Glass Baking Pan. Combine Water, Orange Juice, Herbs, Bouillon Granules & Soy Sauce in A Small Saucepan. Bring To A Boil, Reduce Heat & Simmer 10 Min. Pourover Hens. Cover & Chill About 8 Hours. Remove Hens From Orange Juice Marinade, Reserving Marinade. Grill Over Medium Coals 15 Min. On Each Side OR Until Done, Basting Frequently With Reserved Marinade. Serve With Grilled Vegetable Kabobs & Carrot Vichyssoise (Fat 2. Chol. ) ix well. Mix in as much of the remaining 1/2 to 1 cup flour as necessary to form a stiff, nonsticky dough. Knead for a minute or two and then let the dough rest, covered with the plastic wrap, for 15 minutes. On a lightly floured surface, knead the dough for another few minutes, until it is smooth and springy to the * Soaked and shredded. ** Optional Bring soup stock to a boil, add shredded pork, black mushrooms and wood ears. Cook 2-3 minutes. Add remainder of ingredients and seasonings (except cornstarch, eggs, and green onion) reduce heat and simmer for 2 minutes. Thicken with cornstarch and turn off heat. Slowly pour in beaten eggs in a thin stream while stirring. Serve immediately. Garnish with green onion. If soup is to be prepared ahead of time, do not add cornstarch and eggs until serving time. Otherwise the egg will be overcooked and spoil the appearance. Soup should be quite hot and sour. Adjust the hotness with varying amount of white pepper and the sourness with different amounts of vinegar. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 For mixed greens use leaf romaine and regular. c Sugar 0.00 The custard: 1.00 qt Milk 1.00 pn Of sea salt 0.50 c Sugar 2.00 Inch cinnamon stick or 0.00 vanilla bean 0.00 Small piece of orange or 0.00 lemon rind (optional) 4.00 Eggs 6.00 Egg yolks Instructions: The caramel: Heat the sugar for the caramel i Measure flour into a bowl and mix in water with a fork or chopsticks. Work dough several minutes until it holds together, then knead on a lightly floured board until smooth and satiny (about ten minutes). Cover and let rest at room temperature for 30 minutes. Roll dough into a 12 inch long log. Cut into 12 equal pieces and keep covered. To make each pancake, cut one piece of dough exactly in half. Roll each half into a ball and flatten slightly. Roll each ball on a very lightly floured board to a round 3 inches in diameter. Brush sesame oil lightly on top of one round and cover with another round. Press the 2 rounds lightly but firmly together. Place the double round on a lightly floured board and roll out, from center to edges, until 7 or 8 inches in diameter (don't worry if rounds are not perfect). Turn frequently, brushing board lightly with flour as needed. Repeat procedure until you have 2 or 3 pancakes; then cook before making more. Heat a wide frying pan over medium-high heat, then place a pancake on the ungreased surface. Turn about every 15 seconds until cake is blistered by air pockets, turns parchment color and feels dry. Cake should not brown, but a few golden spots won't hurt. If overcooked, cake becomes brittle. Remove from pan and carefully pull the two halves apart and stack them on a plate. Keep covered as you cook remaining cakes. Serve warm; or let cool, wrap airtight, and refrigerate of freeze for later use. To heat for serving, thaw if frozen. Line a flat-bottomed steamer with towel dipped in water and wrung dry; stack pancakes inside and fold towel over pancakes. Cover and steam over simmering water for five minutes. Fold hot pancakes in half, then in half again, and arrange in a serving basket. Since they dry out quickly, serve just a few at a time and keep remainder covered. ****** 0.25ts b 19797 Sugar 2.00ts Place flour in a mixing bowl. Gradually stir in boiling water, mixing with a wooden spoon. When it is cool enough to handle, knead with your hands until it is smooth and elastic, adding a little more flour if necessary. Cover dough with a damp dish towel and let it rest for 30 minutes. Roll dough out on a lightly floured surface to a 1/4 " thickness. Use a 3 inch round cookie cutter to cut the dough, rerolling it until all of the dough has been used. Smear sesame oil over one side of each 3 inch circle of dough. Put two circles together with the sesame-oiled sides touching. Now roll out the dough circles until they are about 6 inches in diameter, turning as you roll so they keep a round shape. Cover the pancakes with a damp towel until you are ready to cook them. Use an ungreased heavy skillet over low heat and roast one side of the pancake until it bubbles slightly (about 1 minute). Do not brown. Turn over and roast the other side. Remove from the skillet and when cool enough to handle pull the two pancakes apart. Wrap the pancakes in foil and refrigerate. To Reheat: Fold each pancake into quarters and place in a steamer. Steam for 5 minutes. Note: Another method is to place folded pancakes on top of rice that has just been cooked. The heat and steam from the rice will reheat them. Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook almonds and sugar over low heat, stirring constantly, until sugar is melted and nuts are coated; cool and break apart. Toss all ingredients. 6 SERVINGS (ABOUT 1-1/3 CUPS EACH); 170 CALORIES PER SERVING. SWEET-AND-SOUR DRESSINGShake all ingredients in tightly covered container. white pepper 0.25 c Milk 2.00 tb Light cream 0.33 c Water (approximate) 1.00 Egg, beaten with 1 Tb milk 0.00 Pastry for double c Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. ould come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Carmelize almonds by mixing with sugar and stirring constantly over low heat until lightly browned. Cool on waxed paper and break into small pieces and set aside. Combine dressing ingredients and mix wll. Refrigerate for a few hours to marry the flavors. (That is to marry the flavors of the dressing, not you and your guest) Just before serving, tear lettuce into bite-size pieces and combine with celery, onions and mandarin oranges. Toss with dressing and nuts and place on one larger piece of butter lettuce to cradle the salad. This will serve 6 so I suggest you cut it in half. --From Savor the Flavor and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb c Slide a sharp knife parallel to broad side of mango and against pit; cut off both sides. Place halves cut side up; cut flesh to the skin, but not through, to make 1/2" squares. Gently push up the skin to flare out mango sections; serve with orange wedges. e the top with lemon juice and the remaining fresh coriander. MANGO BROWN BETTY Slice peeled mangoes to make two cupsful packed hard into measuring cup. Melt three tablespoons butter and add the bread crumbs. Sprinkle a layer of the buttered bread crumbs into an oiled baking dish, and place on top a layer of mango. Sprinkle the fruit with sugar to which one gteaspoon of cinnamon has been added. Add another layer of bread crumbs, then a layer of mango, and top with crumbs. Bake at 350 degrees for about one hour or until the mangoes are soft. Karin also Mango Cream Ice Cream Blend mango puree, lime juice and sugar and chill. Beat smooth and stir in sour cream. Freee in an ice-cream maker. Makes 1 qt. ly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. Peel mango. Cut pulp from seed; discard seed. In blender or food processor fitted with metal blade, puree mango pulp with lemon juice. In medium saucepan, combine cornstarch and sugar. Stir in half and half, beaten egg yolk and corn syrup. Cook and stir over medium heat until bubbly; cook 1 minute longer. Cool. Stir in pureed mango. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. -1.00 Mono :-1.00 Oven Temp:0 Mango Kulfi is a delightful Indian ice cream. Although it does not have a custard base it does have a soft, creamy texture. You don't even need and electric ice cream gizmo to make it! Kulfi is usually moulded into individual portions and garnished with lots of ground roasted pistachio nuts. Place water in a small saucepan; sprinkle with gelatin. Allow to soften for five minutes; cook over low heat until dissolved. Peel and pit mangoes. Puree flesh in a blender or food processor. You should have 3-1/2 cups puree. Place mango in a large bowl; add sugar, lemon juice and dissolved gelatin. Stir until the sugar dissolves. Fold whipped cream into mango mixture. Place bowl in freezer until mixture is half frozen; about one hour. Remove from freezer; beat until smooth. Pack into individual bowls or molds; return to freezer and freeze until about half frozen but still creamy. Garnish with plenty or ground roasted pistachio nuts. Makes 6 1 cup molds qual balls; wrap in plastic wrap and refriger Arrange mango and dates on 4 dessert plates. Cut passion fruit in half and scoop out center. Mix passion fruit and yogurt. Serve with fruit. 4 SERVINGS; 110 CALORIES PER SERVING. frequently, until onion is golden. Transfer to large bowl and add remaining ingredients for filling; stir to combine. PREPARE PIE: Preheat oven to 425. Cook bacon and onion in Dutch oven, stirring occasionally, until bacon is crisp and onion is tender. Stir clams and clam liquor, potatoes, celery and water into bacon and onion. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until potatoes are tender. Stir in remaining ingredients. Break up tomatoes. Heat to boiling, stirring occasionally. 5 SERVINGS (ABOUT 1-1/4 CUPS EACH); 210 CALORIES PER SERVING. ********** RECIPE ENDS ******** 1.00tb Stir with ice and pour into cocktail glass. Garnish with stuffed green olive. 1.00ts 3125 Saffron threads 0.50ts 3125 Ghee (or melted butter) 6.00tb 3125 Chopped onion 1.00c Stir with ice and strain into cocktail glass. Garnish with a cherry. Salt 2.00ts 3125 Unflavored yoghurt 0.50c 3125 Lamb cut into 2" cubes 1.50lb 3125 Finely chopped coriander Cook and stir the meat and the first 1/4 cup of onion in a large skillet until the meat is brown. Drain off excess fat. Remove from the heat and stir in the remaining ingredients for the Meat Filling. Fill the uncooked manicotti shells, packing the filling into both ends. Place the shells in an ungreased baking pan, 13 X 9 X 2-inches. Heat the oven to 375 degrees F. Heat the undrained mushrooms and the remaining ingredients for the Tomato sauce except the Parmesan Cheese to boiling, stirring occasionally. Reduce the heat and simmer, uncovered, for about 5 minutes. Pour the sauce over the filled shells. Cover the pan with aluminum foil and bake until the shells are tender, 1 1/2 to 1 3/4 hours. Sprinkle with the cheese and cool 5 to 10 minutes before serving. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place flour on a pastry board and make a well in the center. Break the eggs into the well and add the water, a little at a time, and the salt. Knead for about 10 minutes. Let stand, covered, for about 1 hour. Cut dough into 4 pieces and roll as thin as you can. Cut into rectangles 4 inches wide by 6 inches long. Place between pieces of waxed paper. You should have about 12 pieces. Cook, half at a time, in 4 quarts salted boiling water with olive oul added. Cook for 5 minutes. Drain and place between 2 towels. Divide stuffing into 12 parts. Place a mound of stuffing on each dough rectangle about 1/3 inch from a long edge. Mound should be about 1/2 inch thick and 1/2 inch wide. Fold dough over twice. Spread a thin layer of the meat sauce on the bottom of a baking pan. Arrange manicotti about 1/4 inch apart in the pan and spoon the rest of the sauce over the top. Sprinkle a teaspoon of Parmesan cheese over each of the manicotti. Bake in a preheated slow (300 F) oven for 15 to 20 minutes. Drain the ricotta cheese. Combine all of the ingredients and mix well. Notes ********** RECIPE ENDS ******** nge mixture once, until desired doneness. ick sauce. Serve on toasted buns. wn sugar 1.00tb h 18395 Fish sauce (nam pla) 1.00tb i MANICOTTI FILLING Saute scallions in 2 tablespoons olive oil in a small frying pan for about 5 minutes (if desired, you can use them uncooked as well). Meanwhile, in a large bowl whisk eggs slightly. Add remaining ingredients to bowl, including scallions, stirring to mix with a large heavy spoon. NOTE: When adding spinach, try to break it up as you add it, mixing will be much easier. Cook pre-packaged Manicotti shells following package directions, only UNDERcook them by about 2 minutes. (Undercooking will make them less likely to break, and they will absorb any excess moisture released by the cheeses during baking. ) Stuff manicotti carefully with filling. Place a little bit of sauce in bottom of baking dish, and place manicotti side by side in one layer in baking dish. Spoon sauce over, sprinkle with a little additional Parmesan cheese. Cover and bake at 325 degrees for 30 minutes, uncover and bake 10 minutes more until bubbly. d, at HIGH (Full Power) for 7 minutes. Drain. Stir in remain Servings: 4 * The apples should be peeled, cored, cut into 5 rings. Arrange apples in a shallow baking dish; sprinkle with lemon juice to prevent darkening. Microwave covered at High for 4 - 5 minutes until rings are tender, carefully rearranging once. Pour off accumulated juice and reserve. Meanwhile, in a 2-cup glass measure, combine maple syrup with cornstarch until smooth. Add raisins and butter and juices from cooking apples. Microwave sauce at High for 2 1/2 to 3 minutes until sauce comes to a full boil and thickens, stirring twice. Pour sauce over apple rings. Serve warm or at room temperature over pancakes, crepes or waffles. Add lamb patties and cook about 2 min per side until done as desired. Remove from skillet with slotted spoon. Add onion and garlic to pan drips. Cook over med heat until onion is golden, stirring occasionally. Stir in zucchini and tomatoes. Season with remaining salt and rosemary. Cover and simmer about 10 min until zucchini is tender. Stir in potatoes Makes 6 to 8 Servings Ladyfingers or sponge cake slices In a small bowl, soften the gelatin in the cold water. Pour in the hot maple syrup and stir until the gelatin disolves. Place over a bowl of ice water and stir until mixture begins to thicken. Whip the cream until stiff, and fold into the maple mixture. Line individual molds (use six 1 cup molds or eight 2/3- or 3/4-cup molds) or a 6-cup mold with ladyfingers or sponge cake slices. Fill molds or mold with the maple mixture. Chill several hours, until set. Unmold onto serving platter. ellini 1.00 qt Chicken stock (see 0.00 Index) 0.00 Chopped fresh parsley 2.00 tb Parmesan cheese Instructions: 1. Bring a large pot of salted water to a boil. Add the tortellini, stir, and boil until tender and doubled in size, about 15 minutes. Combine coffee, sirup, and salt. Cook over hot water 5 minutes. Remove from fire. Pour over slightly beaten eggs, stirring constantly. Cook until mixture coats a spoon. Cool. Pour into ice-cream freezer or into tray of mechanical refrigerator. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings. Leadly, Staten Island, N. Allow to come back up to heat. Heat cream with vanilla bean. Do not scald. Whisk syrup together with yolks. Whisk in some of the cream to temper. Add above mixture to cream and whisk. Pour into oven-proof baking cups and bake in a water bath at 325 deg. until set, approximately 1 hour. Yield: 6 deep custard cups. nd raspberries to boiling in 10-inch skillet over medium heat, stirring occasionally. Cook about 10 minutes, stirring occasionally, until sauce is reduced Combine all ingredients but vanilla in top of double boiler. Cook over boiling water, blending constantly with egg beater until mixture stands in peaks. Add vanilla and continue beating until thick enough to spread. ********** RECIPE ENDS ******** y, chopped 0.25c f 20967 Green beans 1.50lb a 20967 Cream shortening and sugar. Whisk in the syrup and eggs. Sift together the dry ingredients (except sugar and cinnamon for rolling) and add to the egg mixture. Chill batter well. Roll into balls approximately 1-inch in diameter. Roll balls in mixture of sugar and cinnamon and place 2 inches apart on greased baking sheets. Bake at 350-F for 15 minutes. Remove from oven, let rest for 1 minute, then remove to rack. (For a smaller batch of cookies, recipe may be halved, or half of dough may be wrapped and frozen for later use. ) Makes 6 to 7 dozen 1.50T f 20968 Brussel sprouts; washed 2.00lb a 20968 Water, salted 0.00 b 20968 Soy sauce 1.00ts c Peel carrots; but into sticks. Pour the orange juice into a 4 cup microwave safe dish. Heat 1 minute at high . Add the carrots and the orange rind. Stir to coat the carrots with the orange juice. Cover and microwave 8 to 9 minutes at high. Stir again, then add the remianing ingredients. Microwave, uncovered 2 minutes at high. Stir then check for doneness. If necessary, cook another 1 minute at High. (1) pkg brussel sprouts; 10.00oz Heat syrup and pour over egg yolks. Cool, add salt, vanilla and whipped cream. Beat thoroughly and freeze. Serves :8 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak gelatine in cold water, dissolve in hot maple syrup. Cool until it begins to thicken, add whipped cream. Pour into molds, chill. Pecan or walnut halves 0.00 Crust for 2 crust pie 0.00 Filling for pie: 0.67 c Sugar 2.00 T Flour 0.50 t Cinnamon 4.00 c Sliced apples 0.50 t Nutmeg Instructions: 1. Pour thick maple sirup or maple-flavored sirup over ice-cream. If desired, sprinkle with chopped nuts. If the sirup is too thin it may be combined with a small quantity of corn-starch. Cook over hot water until of desired consistency. Elizabeth Shaffer, Albuquerque. 2. Make your favorite pie crust. Take the bottom crust and put it over the mixture in the pie pan. Beat eggs until yolks and whites are blended. Add salt. Heat sirup to boiling. Pour slowly, stirring constantly, over eggs. Cook over hot water until thick. Cool. Carefully fold in stiffly whipped cream. Fill mold. Pack in ice and salt. Let stand hours. 8 servings. The Household Searchlight ixture over the bottom crust of the pie. Top with the top crust. Seal and flute. Cut slits Combine the milk and rice in a large saucepan. Cook, stirring, over medium-low heat until the mixture boils and thickens, about 25 minutes. Stir in 1/3 cup maple syrup and cook 10 minutes more. Add the orange rind and vanilla. Pour into 4 (8-ounce) dessert bowls or custard cups; then allow to cool at room temperature. Meanwhile, heat the walnuts in a small heavy frying pan over low heat, stirring, until fragrant, about 3 minutes. Drizzle with remaining 2 tablespoons maple syrup. Cook over medium heat, stirring, until the syrup boils and coats the walnuts, about 2 minutes. Sprinkle on the puddings. Per Serving: 377 calories, 6. fat (16% of calories), 1. 5 g dietary fiber, 1 2. protein, 6 6. carbohydrates, 4 mg. cholesterol, 135 mg. sodium. Remove pie from oven; loosen edge of pie. Cover top of pie with glaze. While still hot, carefully Poussins au sirop d'erable (pour la visite) From Mme Benoit, "This was a dish for company and always a source of discussion between my grandparents as they had to decide which of the chickens were the most tender. I still have the earthenware dish and I often (not just for company) make this delicious casserole. Quarter 2 very tender young broiler. Roll each piece in flour seasoned with salt and pepper. Brown in 4 Tbsp butter. Place the chicken pieces,as they are browned in an attractive ovenproof earthenware casserole. Add 2 large thinly sliced onions to the fat in the fry pan, brown, and pour on top of the chicken. Salt and pepper. Sprinkle with a pinch of aniseed and savory and pour 1 Tbsp maple syrup over each piece of chicken. Deglaze the frying pan with 1/2 cup cider or water and pour over the chicken. Bake 40 minutes, uncovered, in a 350F oven. .00md g 15982 -and cut into 1/2-in rounds 0.00 Add shortening to syrup. Mix all ingredients. Pour into shallow, well greased pan. Bake 20 minutes in hot oven. Cut into squares and serve hot. Note: Hot oven is 400 - 450 F. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ICE CREAM: Combine 1-1/2 cups maple syrup with vanilla beans in heavy medium saucepan over medium heat and cook until candy thermometer registers 220F. Let mixture cool 15 minutes. Heat milk in saucepan. Whisk yolks to blend in bowl. Whisk in milk in thin stream. Whisk into maple syrup mixture. Set over low heat and stir with wooden spoon until syrup is thick enough to leave path when finger is drawn across spoon. Strain into bowl and cool. Set aside 1-1/2 cups custard for sauce. Transfer remaining custard to ice cream maker and process according to manufacturer's instructions. Freeze in container 4 to 6 hours to mellow. (Can be prepared 1 day ahead. If frozen solid, let soften 30 minutes in refrigerator. ) Boil remaining 1 cup syrup to 215F. Add butter. Cool to room temperature. DIRECTIONS SABLE RAFTS: Cream butter and sugar in bowl. Beat in yolk and cream. Stir in flour. Shape dough into ball. Wrap in plastic and refrigerate at least 2 hours. (Can be prepared 2 weeks ahead and frozen. Let stand in refrigerator overnight before continuing. ) Butter eighteen 3-1/2 x 2-inch barquettes (oval molds). Roll dough out on lightly floured surface to thickness of 1/8-inch. Roll up on rolling pin and unroll over barquettes. Gently press into molds. Run rolling pin over dough to trim edges. Refrigerate until firm. Preheat oven to 350F. Line dough with parchment or foil; fill with pie weights or dried beans. Bake until golden brown around edges, about 20 minutes. Remove paper and weights. Bake until bottom is crisp, several minutes. Cool slightly in molds. Unmold and cool completely on rack. Spoon some of reserved custard onto each plate. Fill rafts with ice cream. Arrange 3 rafts on each plate. Drop 1/2 teaspoon syrup in 3 places on each plate. Draw knife through to swirl. Drizzle remaining syrup over ice cream. Serve immediately. Serves 6 (recipe make 18 Sable Rafts). ckers 8567 Sprinkle gelatin over water in double boiler set over gently simmering water; stir to dissolve. Add brown sugar, yolks and salt and whisk until thickened and gelatin is dissolved, about 5 minutes. Transfer mixture to bowl; strain if necessary. Stir in maple syrup. Cool completely. Refrigerate until just beginning to set, about 15 minutes; do not allow mixture to gel. Beat whites and cream of tartar until soft peaks form. Add 1/4 cup sugar 1 tablespoon at a time and beat until stiff and shiny. Gently fold 1/3 mixture to lighten. Fold in remaining whites. Beat 2 cups cream until soft peaks form. Fold in maple syrup mixture. Spoon mousse into large bowl, stemmed goblets or pots de creme. Refrigerate several hous or overnight. Just before serving, whip remaining 1 cup cream with powdered sugar and vanilla until soft peaks form. Sprinkle mousse with gingersnap crumbs. Garnish with whipped cream and maple candies if desired. 00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 3114 For shortbread: Preheat oven to 350 degrees. Generously butter 9-inch square baking dish. Cream butter and sugar in processor unitl light and fluffy. Add flour and process just until blended; do not form ball. Pat into bottom of prepared dish. Bake until shortbread is light brown, about 25 minutes. For topping: Beat sugar, maple syrup and butter to blend. Beat in egg and vanilla. Pour over shortbread. Sprinkle evenly with walnuts. Bake until topping is set, about 25 minutes. Cool on rack. Cut into 1-1/2" squares. Store in airtight container. e :Tollhouse Squares Serves :16 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Scald cream, dissolving into it the 1/2 C maple sugar and 1/4 C maple syrup (or use 3/4 C maple syrup) and the salt. Chill overnight in a glass container. Freeze in a crank ice cream freezer, adding nuts and chopped hard maple sugar before the last 20 cranks. Pack and freeze until hard. Make 3 pints. From Maple Dessert Recipes by Massachusetts Maple Syrup Producers Association; P. Box 377; Ashfield, MA 01330 by Judy Haupt and Tom McCrumm eet Instructions: Fat grams per serving: Mix powdered sugar and margarine. Stir in syrup. Beat until smooth and of spreading consistency. Stir in nuts. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 165 CALORIES PER SERVING. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix flour, brown sugar, baking soda, salt and nuts with fork in ungreased square pan, 8 X 8 X 2 inches. Stir in remaining ingredients. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Sprinkle with powdered sugar if desired. 9 SERVINGS; 275 CALORIES PER SERVING. To Microwave: Mix batter in ungreased round microwavable dish, 8 X 1-1/2 inches. Elevate dish on inverted microwavable pie plate in microwave oven. Microwave uncovered on medium (50%) 15 to 17 minutes, rotating dish 1/4 turn every 5 minutes, until top springs back when touched lightly. (Top may appear wet but will continue cooking as cake stands. ) Let stand on flat, heatproof surface (not wire rack); cool. 000001 5815 oz each) 0.00 000002 5815 Garlic cloves Combine flour, cornmeal, baking powder, baking soda and salt; set aside. In a mixing bowl, combine butter, sugar and eggs; mix well. Add syrup and buttermilk. Stir in dry ingredients just until moistened. Stir in pecans. Pour into a greased 8 1/2-in. x 4 1/2-in. x 2 1/2-in. loaf pan. Bake at 350 for 35-40 minutes or until bread tests done. Cool for 10 minutes in pan. Serve warm with syrup if desired or allow to cool. 000006 5815 Salt * The 1 oz square of unsweetened Chocolate should be melted. Combine crumbs, sugar, and margarine; press onto bottom of 9-inch Spring- form cake pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese, sugar and vanilla, beating at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend chocolate into 1 cup batter. Spoon plain and chocolate batters alternately over crust; cutting through batters with knife several times for the marble effect. Bake at 450 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. ; continue baking 30 additional minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 000012 5815 Fresh cilantro sprigs 0.00 000013 5815 (garnish) 0.00 000014 5815 Hard boil the eggs for 10 minutes, then slightly crack the shells all round but do not remove the shell. Boil tea leaves in 1/2 litre water for 5 minutes. Immerse the cracked eggs in the tea for 45 minutes or until cool. When you remove the shell where the cracks where will be a dark line and make them look as if they are made of marble. -1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Early in day or day ahead: Prepare collar for 1-1/2 quart souffle dish: tear off 20-inch strip of waxed paper; fold lengthwise to make a 20-inch by 6-inch strip. Wrap strip around outside of dish so collar stand 2 inches above rim. In food processor or blender, puree strawberries. Pour 1 cup puree into a small bowl, remaining puree into a large bowl. In 1 quart saucepan, mix gelatin, sugar and salt. Add water; cook over low heat until gelatin is completely dissolved, stirring often. Into puree in small bowl, stir 2 tablespoons of gelatin mixture. Into puree in large bowl, stir lemon juice, vanilla, and remaining gelatin mixture. Refrigerate mixtures, stirring often, until mixtures mound when dropped from spoon (about 45 minutes). In small bowl, with mixer at high speed, beat egg whites until stiff peaks form. In large bowl, with mixer at medium speed, beat cream until stiff peaks form. Using a spatula, gently fold egg whites and cream into strawberry mixture in the large bowl. Alternately spoon strawberry mixtures from large and small bowls into prepared souffle dish. Cut through mixtures with knife to make marbled design, then cover and refrigerate until mousse is set (about 3 hours). Carefully remove waxed paper collar before serving. Makes 12 servings. NOTE: I think this dessert tastes better when it is made a day ahead so the flavors blend, but it doesn't look as nice (the egg whites and whipped cream start to lose volume, so it starts to lose its shape and height). If appearance is important to you, make it early the day it is to be eaten. 000007 5812 Boned, Skinned Chicken 0.50lb 5812 Breasts 0.00 5812 Lemon Juice 1.00tb 5812 G Pour ingredients into 2 quart blender. Fill with ice and blend until smooth. Dip rim of margarita in mix, then bar salt. Garnish with lime wedge. 0.50ts 5812 Each Oregano & Pepper 0.25ts 5812 Few Drops Liquid Smoke 0.00 Combine sugar, water, and salt. Boil to soft ball stage (236 F). Pour slowly, beating constantly, over stiffly beaten egg white. Beat until stiff enough to hold its shape when dropped from a spoon. Pile lightly on saltines. Sprinkle with nuts. Place on baking sheet. Brown in slow oven (325 F). Chopped raisins may be substituted for, or used with the nuts. 40 servings. The Household Searchlight Wedges 0.50c On the day before, cook and peel and grate the potatoes. Mix in the flour, cream of wheat, eggs butter, salt and nutmeg. Knead well and roll out on a well floured board, about 1 cm thick and cut into 3 x 3 inch squares. Wash the apricots and remove the stones. Put a cube of sugar in place of the stone, put the apricot back together and place in the middle of the square. Fold the dough over and with well-floured hands knead it into a dumpling. Finish all squares the same way. Bring a pot of water to a boil (with a pinch of salt) and slide in the dumplings and let them simmer (don't let them get stuck on the bottom) for about 6-8 minutes. Shake the pot gently so they don't get stuck. They are done when they drop to the bottom. Serve them hot ripped open at once with cinnamon sugar on top. rotein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Marilyn Descours' Lemon Tart Sugar Cookie Crust: Blend sugar, butter and flour. Add egg, being careful not to over-mix, Refrigerate 30 minutes. Roll out on lightly floured surface, and fit into a 9 inch tart pan with removable bottom. Refrigerate again, 30 minutes. Line crust with aluminum foil, and weigh it down with dried beans, rice or pie weights. Bake 15 minutes in 375 degree oven. Remove bean or rice and foil, and brush crust with 1 egg beaten with 1 teaspoon water. Bake until golden, about 7 minutes. Lemon Filling: 1 cup sugar 3 eggs 1/2 cup lemon juice 1 tablespoon lemon rind 3 ounces melted butter Prepare crust and bake. Mix sugar and eggs until well-blended. Add lemon juice and rind; blend. Pour in melted butter, and mix to blend. Pour into prebaked shell and bake at 350 degrees 15 to 20 minutes, just until set. Cool completely. Garnish with whipped cream. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter unt Marinate overnight. Cook flank steak 8 minutes on each side. Med-low grill. Cut like roast beef. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; Pour dressing over artichoke hearts, pepperoni tomatoes, olives and peppers. Cover, marinate in refrigerator overnight. Drain. Arrange pepperoni, vegetable and cheese on lettuce- covered platter. ghtly; spread on top and sprinlke with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week. In food processor bowl fitted with steel knife, place pimento, olives, eggplant, green onion and parsley. Process until minced. Add eggs; pulse 10 or 12 times to combine, scraping down sides once. Season with salt and pepper. Spread approximately 1/4 cup egg mixture evenly over each slice of roast beef, leaving 1/2-inch border around edges. Roll tightly and secure with toothpicks. Place seam side down in a shallow baking dish. MARINADE: Whisk together oil, parsley, lemon juice, capers, garlic, basil, thyme, bay leaf, salt and pepper in bowl; pour over beef rolls. marinate 1 hour in refrigerator, turning occasionally. To serve, cut each beef roll crosswise into 1 1/2-inch pieces, spooning marinade over beef rolls. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. PREP TIME: 20 MIN MARINADE TIME: 3 HOURS OR MORE 1. Trim flowerets from broccoli, you should have about 1 quart. Reserve stems for another use. Drop broccoli flowerets into boiling salt water for 1 min. or just until they turn bright green; drain. Trim mushroom stems ti 1/2-inch. Combine broccoli, mushrooms, olives and tomatoes in bowl. Measure oil, vinegar, lemon juice, parley, onion, garlic, salt and pepper into small bowl. Whisk until blended. Pour dressing over vegetable mixture. Turn gently to coat vegetables. Cover and refrigerate 3 or more hours until ready to serve. Serve with any roasted or barbecued meat or poultry; or serve with a cheese souffle. This recipe can be halved or doubled. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine Vinegar, Olive Oil, Dillweed & Garlic in A Medium Bowl, Stirring Well With A Wire Whisk. Set Aside. Trim Large Leaves From Broccoli. Remove Flowerets & Reserve For Another Use. Remove Tough Ends Of Lower Stalks & Discard. Wash Remaining Stalks & Cut Diagonally Into 1/2 Inch Slices. Add 2 C. Broccoli Slices To Vinegar Mixture. Toss Gently To Coat. Reserve Any Remaining Slices For Another Use. Cover Coated Broccoli Slices & Chill 3 Hours. To Serve, Place Broccoli On A Cabbage-Lined Serving Plate. Garnish With Dill & Pimiento. Beat the eggs and flour, blending into a smooth batter. Dip apples and bananas into batter. 2. Heat oil until it is very hot. Add fruit six to eight pieces at a time. Fry for 2-3 minutes, or until golden brown. Boil carrots in salt water until done. Marinate overnight. Continue process until all the fruit is cooked. 3. Place sugar, water and vegetable oil in a large saucepan over moderate heat. Stir with a wooden spoon until the mixture has thickened and begins to turn golden brown. Combine oil, vinegar, onion powder, garlic powder, pepper, marjoram, rosemary, and salt. Place chicken in mixture and marinate in the refrigerator overnight. Turn chicken a couple of times while marinating. Cook on the grill or in the oven (I use 350 degrees about 1 hour) dipping chicken once or twice in the marinade as it cooks. It's even better the next day after it's cooled in the refrigerator. ***** minutes. Remove from the oven and let the pie cool before serving. To cook crabs, place in boiling water with salt, crab boil and lemons for 20 minutes. Clean crabs, removing legs. (This means: take tops off of crabs and remove the dead man's fingers -- the spongy material on either tip). Break in half if small, quarters if large. Slice lemons and squeeze. Combine lemon juice, olive oil, garlic, celery, and parlsey and pour over crabs. Turn occasionally while marinating. isking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tes Combine sugar, 1 teaspoon of the black pepper, soy suace and garlic. Stir well and add the beef. Stir well to coat beef and marinade for 20 minutes or longer. Combine remaining pepper with lime juice and water. Place in a small serving bowl. Saute beef in hot oil, three to four minutes until medium rare. Arrange on platter lined with lettuce and serve with lime sauce and toothpicks, or serve as a main dish over jasmine rice. Clay Irving uld form a 2-inch patty about 1/2 inch thick. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool. ] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge. ] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. Pour the contents into a canning jar. Make SURE there is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; The ideal time is actually three months, and the eggplant will keep getting better even after that. Time includes freezing beverage: asti spumante. 1. Set the ice cream at room temperature for 30 minutes or until soft enough to stir. *Combine the peppers, feta and olives in a large bowl. Add the olive oil and toss gently. Add the remaining ingredients and toss gently again. Adjust seasonings, cover and chill at least 5 hours before serving. Serve this with toasted pita bread as an appetizer. Fran/CA scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scrat chicken in to serving parts if not already in that form. Place chicken in shallow baking dish. In small bowl, combine remaining ingredients; pour over chicken. Cover, refrigerate 4 hours or overnight, turning occasionally. Grill or broil as desired, basting frequently with marinade. Refrigerate leftovers Notes ********** RECIPE ENDS ******** 1.00ts 657 Juice of 1/2 lemon In a large pan place the olive oil. Add the chicken breasts and coat them well with the oil. Spread the garlic on both sides of the chicken. Sprinkle the lemon juice over the chicken. Sprinkle on the oregano and white pepper. Cover the pan and place it in the refrigerator. Marinate the chicken for 24 hours. Charbroil the chicken for 5 to 6 minutes on each side, or until it is done. Brush the chicken with the marinade the entire time that you are cooking it. Place the broiled chicken on a large serving platter. Put a piece of feta cheese on top of each chicken breast. 658 Coconut Milk. * 3.00c 658 Shallots or Onions, Chopped. 0.50c 658 Cilantro Roots & Stem, Mash. 2.00tb 658 Ga Rince, pat dry and slice mushrooms. In a medium saucepan combine vinegar and mushrooms; bring to a boil. Reduce heat and simmer, covered for 2 mins. Drain mushrooms; set aside to cool. In a small saucepan bring water to boil. Add carrots & celery; return to boil. Reduce heat and simmer covered for 3 mins. Add red, green peppers; cover and simmer for 3 mins or until tender. Drain and set aside to cool. In medium bowl mix olive oil, oregano & salt, black pepper; let stand 10 mins. Stir in mishrooms, carrots, and other vegetables. Mix well. Cover and refrigerate at least 2 hrs. before serving. Lucinda Hollace Berry, "300 Sensational Salads" , Chopped. 0.00 658 Fresh Red Chili Peppers. 0.00 659 Cucumbers 3.00lg RUB THE MUSHROOMS of any debris and set aside. Combine all other ingredients in a pot, cover and bring to a boil over high heat. Add the mushrooms, replace the cover and lower the heat to medium. Cook until the mushrooms release their juices, about 3 minutes. Pour the contents of the pot into a bowl and chill before serving. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients but the mushrooms in a saucepan and bring to a boil. Pour over mushrooms that have been cleaned and halved or quartered depending on size. Marinate and chill fo 24 hours before serving. Small button mushrooms can be used whole. ugar 1.00 (8 oz.) package cream 0.00 cheese--cubed Instructions: Tiny Chocolate Souffles Confectioner's sugar Preheat oven to 375 F. Melt morsels over hot, NOT BOILING, water, stirring until smooth; A few specific suggestions on how to transform, olives . but there is no rule about which herbs and spices go with what- just be sure to cover the olives with the oil. After draining and rinsing the olives, mix them with the herbs and spices and place them in a jar with a tight fitting lid. Pour enough olive oil to cover and allow to marinate at least 2 days before using. (If you've used garlic remove it after a few days so its strong flavors doesn't overwhelm the other ingredients. ) (As you use the olives, add new oil to the jar, or filter the oil and add to salads, marinades etc. ) The olives will keep in the refrigerator for 6 months. Bring to room temperature before serving. for 40 minutes or until knife inserted near centers comes out clean. Lightly sift confectioner's sugar over tops of souffles; serve immediately. Makes 6 servings. Notes ***** Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into 1/4-inch strips. Place in glass or plastic bowl. Shake remaining ingredients in tightly covered container. Pour over peppers. Cover and refrigerate at least 4 hours, stirring occasionally. 8 SERVINGS (ABOUT 1/2 CUP EACH); 85 CALORIES PER SERVING. h 21271 Pork fat 2.00lb i 21271 Beef 2.00lb j 21272 ea 0.00 6 Prunes pitted & chopped a 21272 Set oven control to broil. Broil bell peppers with tops about 5 inches from heat, turning occasionally, until skin is blistered and evenly browned. Place peppers in a plastic bag and close tightly. Let stand 20 minutes. Remove skin, stems, seeds and membranes from peppers. Cut peppers into fourths. Place in glass or plastic bowl. Shake remaining ingredients in tightly covered container. Pour over peppers. Cover and refrigerate at least 4 hours, stirring occasionally. 10 SERVINGS (ABOUT 1/2 CUP EACH); 120 CALORIES PER SERVING. 1.00 4 Bacon strips fried & f 21272 Water 3.00 2 - crumbled g 21272 Turnip peeled & grated 1.00e Parlsey fresh chopped h 21272 Celery rib w/leaves sliced* 1.00 Dill fresh chopped i Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place all ingredients, except pork chops, in a blender. Pour over the meat, cover and chill, at least 6 hours. Grill over medium coals. Enjoy, Sheryl rated 0.00 Skim milk 0.50 ts Almond extract 1.00 Envelope (1.3 ounces) 0.00 Whipped topping mix 0.50 c Cold skim milk 0.50 ts Vanilla extract Instructions: In a medium saucepan, stir together gelatin, sugar and cocoa; add evaporated m Saute 1/2 onion and 2 cloves garlic in oil. Remove and discard. Add vinegar, garlic, onions, chilis, oregano and carrots. Bring to a boil, allow to cool. Add prawns and boil. Leave in refrigerator for 2 days. minutes. Remove from heat; pour mixture into large bowl. Stir in almond extract. Refrigerate, stirring occasionally, until mixture mounds slightly when dropped from spoon. Boil shrimp. Drain, peel and clean. Add lemon and onion slices, olives and pimiento. Toss. In second bowl combine remaining ingredients and pour over shrimp. Refrigerate overnight, stirring occasionally. Serve in marinade and have toothpicks for spearing the shrimp. I found this in the River Road Recipes II which is put out by The Junior League of Baton Rouge. It is not only good, but easy. Charles and Diane inutes; spoon into dessert dishes. Refrigerate until cold. Servings: 4 * Shrimp can be either fresh or frozen and should be shelled. ** Jalapeno Pepper should be rinsed, seeded and cut into strips. Thaw shrimp if frozen. In a bowl combine vinegar, lemon juice, salt, mustard and pepper and set aside. In a medium skillet, cook the shrimp, half of the onion slices and the garlic in hot oil over medium-high heat for 4 to 5 minutes, or just until shrimp are done, stirring occasionally. Remove onion and garlic with a slotted spoon and discard. Add shrimp and the remaining oil to the vinegar mixture in the bowl, along with remaining onion slices and the jalapeno pepper. Cover and chill for several hours or overnight, stirring occasionally. To Serve: Lift the shrimp, onion slices and jalapeno pepper from the marinade and spoon into the avocado halves. Sprinkle with the chopped tomato and drizzle some of the remaining marinade over all. Cook peeled and deveined shrimp in boiling water just 'til they turn pink (watch closely - overcooking makes shrimp tough characters). Drain and place in a bowl. Pour Pace and Italian dressing over hot shrimp, mixing well. Cover and chill at least 2 or up to 24 hours, stirring occasionally. In another bowl, chill crisp-tender cooked broccoli florets and uncooked cherry tomatoes in equal parts of Pace Picante Sauce and Italian dressing, stirring occasionally. Just before serving, drain and arrange shrimp, broccoli florets and tomatoes on short, thin skewers or long cocktail picks. Arrange on a lettuce-lined platter to serve. Add lemon slices, chilies, garlic, mustard seeds, peppercorns and allspice berries. Stir in olive oil and mix well. Spoon mixture into a large jar with a tight-fitting lid. Screw on lid tightly and turn jar over several times to ensure ingredients are well mixed. Let olives marinate at least 1 week before serving, turning jar several times a day. Store up to 6 months in a cool place. NOTE: Use a mixture of corn oil and olive oil for a more economical marinade. Add sprigs of dried herbs to marinade, if desired. To serve, garnish with lemon twists and a fresh parsley sprig, if desired. d rice 3.00 tb Butter 1.00 ts Vanilla Instructions: Combine milk, sugar, rice and butter in a sauce pan and simmer until thick about 20 to 30 minutes. Remove from heat and stir in vanilla. Serves 4, or 2 rice pudding freaks. You can use only half the amount of sug * Tomatoes should be peeled and sliced. Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. lated sugar substitute and skim milk or skim evaporated milk. It is still super. It makes the best rice pudding for the least effort of any we've tried. Recipe by: Sue Klapper Preparation Time: 0:30 If necessary, cut turkey into 2 equal portions. For marinade, in a small bowl stir together lemon peel, lemon juice, oil, bouillon granules, thyme, garlic, salt, pepepr and 1/4 cup water. Place turkey in a plastic bag set in a bowl. Pour marinade over turkey. Close bag and refrigerate for 2 hours. Remove turkey from bag, reserving marinade. Spray an 8 inch skillet with nonstick psray coating. Add turkey slices. Cook over medium heat about 4 minutes or till tender and no longer pink, turning once. Remove turkey from skillet; keep warm. Add zucchini, mushrooms,and 2 T. water to the skillet. Cover and cook for 3 to 4 minutes or till zucchini is crisp tender. Meanwhile, stir together the reserved marinade and cornstarch. Add to the vegetables in the skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Serve the vegetables with turkey slices and if desired rice. Calories = 18 3. Low Cholesterol. tsp light corn syrup Steam broccoli and carrots till crisp; rinse in cold water to stop the cooking process. Toss broccoli, carrots and remaining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter. eam Whip (makes a chocolate mousse. kinda. ) They are just as nice with this quick and easy adaptation as the original recipe. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 * Tomatoes should be peeled and sliced. Place tomato slices in serving bowl. Combine remaining ingredients and pour over tomatoes. Toss lightly. Chill for 1 hour or longer before serving. minutes. do not boil. Stir in almond extract. Refrigerate at least 6 hours. -1.00 -1.00 -1.00 des 15437 Heart Smart Chicken Chicken 24528 Combine all ingredients in a salad bottle. Shake well. If keeping in the fridge, remember to warm up to room temperature about an hour before serving. butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the ground almonds and almond extract. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the almond mixture into the egg white In a mixing bowl, mix pecans, sugar, and cake mix until well mixed. In a glass cake pan, or teflon pan, spread peaches evenly in bottom of pan, spread cake mix evenly over the top of peaches, dot with pats of butter evenly. Bake in a pre-heated 350 degree oven until golden brown (about 1 hour). Serve warm or cold with vanilla ice cream. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Marlborough Tart Pastry for 1 crust pie . Line a 9--inch pie pan with pastry. Refrigerate while you make filling. Combine applesauce with sugar, cream, lemon rind, lemon juice and sherry. Stir in the well--beaten eggs and pour into chilled pastry shell. Bake in a preheated oven at 400 degrees for 10 minutes. Reduce oven heat to 325 degrees and bake 45 minutes. The filling will not become firm till the pie cools. Applesauce. Pare, core and slice thin 10 greening apples. Add 1 cup water and cook over low heat, covered for 15 minutes. Stir occassionally. Remove from heat and rub apples through a sieve or, preferably, blend in an electric blender to make a smooth sauce. Add 1 cup granulated sugar, return to a brisk heat and cook about 5 minutes longer. Cool, but do not chill. r, or up to 3 weeks in the fridge. Makes 6 cups. ** %%%%% THE ORANGEBERRY %%%%% ** NO COOK STRAWBERRY ORANGE JAM 1 1/2 Cups crushed strawberries 1 medium orange 4 Cups sugar 2 Tbsp lemon juice 1 pouch Certo liquid fruit pectin Measure prepared strawberries in a large bowl. Grate 2 tsp rind from orange. Peel and section Sift flour, measure, and sift with baking-powder and salt. Combine crumbs, sugar, eggs, suet, marmalade, and milk. Add dry ingredients. Mix thoroughly. Fill well-oiled pudding molds 2/3 full. Cover. Steam 3 hours. Serve hot with any desired sauce. 6 servings. Grace Viall Gray, Glen Ellyn, IL. in. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids. Cottage Cheese (Optional) Sour Cream (Optional) Grated Parmesan Cheese (Optional) In a saucepan combine first 5 ingredients. Bring to a boil, stirring constantly and cook until butter is melted and mixture is thick, about 15--20 minutes. Serve topped with a spoonful of cottage cheese and sour cream. (Marmaliga can also be served plain or sprinkled with grated Parmesan Cheese. ) Serves 6. 3649 Zest from 1 small lemon, 0.00 Try one of the several variations for Marshmallow Bars or create your. Butter square pan, 9 X 9 X 2 inches. Heat marshmallows and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in vanilla. Stir in half of the cereal at a time until evenly coated. Press in pan; cool. Cut into about 2 X 1-inch bars. 36 BARS; 35 CALORIES PER BAR. To Microwave: Cut margarine into 4 pieces. Place on marshmallows in 3-quart microwavable bowl or casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until marshmallows can be stirred smooth. Continue as directed. s, any size 2.00 3649 Milk (low-fat, if desired) 1.00c 3649 Unsalted butter 1.00tb Drain juice from pineapple. Add sufficient hot water to make 2 cups of liquid. Heat to boiling. Pour over gelatin. Stir until dissolved. Cool until partially set. Beat until light and fluffy. Add marshmallow cream, pineapple, and nuts. Fold in stiffly whipped cream. Pour into molds. Chill. 8 servings. Ella Stedman, Oakwood, IL. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fold marshmallows into whipped topping; set aside. Bring 2 cups water to boil. Dissolve lime and lemon gelatin separately in 1 cup water for each. Add 1/2 cup cold water to each. Stir orange segments into lemon gelatin. Pour into separate 8 inch square baking pans, chill until firm. Cut into 1/2 inch cubes. For each serving, layer parfait glass with lemon gelatin cubes, 1/4 cup marshmallow mixture and lime gelatin cubes. Top each parfait with remaining marshmallow mixture. 6 servings. Prep time: 15 minutes plus chilling. Variation: Spoon dessert topping over prepared pudding, fresh fruit or pound cake. equently. Remove from heat and cool. Preheat oven to 325. In a medium size bowl, beat eggs until light. Continue beating, and gradually add sugar and salt until light and fluffy. Soften marshmallows in cream, finely crumb graham crackers, quarter dates lengthwise, coarsely cut or break walnut or pecan meats. Mix and work into loaf, keep in cool place, slice when ready to serve, either alone or with whipped cream. arge brownies or 24 small ones, bake in 9 x 13-inch pan. Prepare pans by greasing and flouring. Bake 45-60 minutes depending on how fudgy or cake-like you prefer them). *substitute: 20 lg Marshmallows, cut into Fourths. Heat sugar, water and corn syrup to boiling in 2-quart saucepan; reduce heat. Simmer uncovered 4 minutes, stirring occasionally; remove from heat. Stir in remaining ingredients until marshmallows are melted and mixture is smooth. 1-1/2 CUPS SAUCE; 40 CALORIES PER TABLESPOON. you would remove a cake. Set top up to cool completely. Yield: 9 giant, 12 large or 24 small brownies. Use prepared marshmallow sauce, or melt marshmallows over hot water. Serve on ice-cream. If desired, sprinkle with chopped walnuts or pecans. Elizabeth Shaffer, Albuquerque, N. ******** 2 Lean Ground Pork or Chicken. 1.50c 9032 Eggs, lightly beaten. 2.00 9032 Fish Sauce. Melt the butter in a 3 quart saucepan. Add the marshmallows and cook over low heat, stirring constantly until marshmallows are melted and mixture is syrupy. Remove from heat. Add the Rice Krispies and stir until well coated. Press warm mixture evenly and firmly into a buttered 9" X 13" pan. Cool. Cut into squares. 9032 Chicken or Pork Stock. 6.00c 9033 Potatoes; Medium Combine first seven ingredients in large bowl and mix thoroughly. Cover and refrigerate overnight. Spoon dip into hollowed loaf and serve with cocktail rye slices. 9033 Celery & Leaves; Stalks 4.00 9033 Vegetable Oil 2.00tb 9033 Boiling Water Stir over ice in mixing glass and strain into cocktail glass. Garnish with stuffed green olive. Serves :6 KeyWords :Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stir ingredients over ice in mixing glass. Strain into cocktail glass. Garnish with stuffed green olive. Red bell pepper, diced 1.00 sm Onion, chopped 8.00 lg Eggs, fresh 1.00 lb Russet potatoes, peeled and 0.00 - grated 2.75 c Shredded sharp cheddar 0.00 - cheese 0.50 ts Pepper 0.00 Salt to taste Instructions: Preheat oven to 350 degrees. In a shallow dish, combine all ingredients except meat and olives. Score steaks with shallow crisscross cuts on one side; add to marinade. Marinate at room temperature for two hours; turn several times. Remove steaks, save marinade. Broil or place on hot grill about three inches from heat. Cook four minutes per side for rare; six minutes for medium; baste meat several times with marinade. Garnish with olives on a toothpick. Bake for 45 minutes, until center is set or knife i Stir over ice in mixing glass and pour into cocktail glass. Garnish with stuffed green olive. 30 minutes for individual ramekins. Notes ********** RECIPE ENDS ******** inutes or until just set. Refrigerate overnight before serving. *****Any kind of chocolate cake crumbs, without frosting can be used. Any commercially prepared cake isfine. Notes ********** RECIPE ENDS ******** 14 T Put the sour cream in a bowl. Fill the empty carton with coconut, add to sour cream. Fill the carton with mini marshmallows and add to bowl. Add the drained fruit. Mix well. Put in refrigerator over night. Serve the next day. This is a good make ahead of time dish. Then you aren't fussing with it when you have company. PS Please Dana, let this message go on the BB. Thanks! Marty:) ano leaf 1.00ts Preheat oven to 325F. In large bowl, stir cocoa, sugar and flour together, Add shortening and beat till mixture is creamy and smooth. Beat in eggs and instant coffee. Batter will be very stiff, turn into greased 8" square pan. Smooth top so batter is in even layer to cover pan completely. Bake at 325F for 20 minutes or till top is shiny. Test with toothpick, centre should be firm and fudgy. Do not over bake. Cool on wire rack. Icing: Melt butter in pan over medium heat, add coffee. Boil for 2 minutes, stirring frequently. Remove from heat and blend in milk and icing sugar. Beat till icing is smooth. Let icing cool till it is thick enough to spread. Frost brownies. Meanwhile melt 2 squares semisweet chocolate (in microwave or on top of double boiler). Immediately pour melted chocolate into ziploc baggie and seal. Snip corner from bag and squeeze out over frosted brownies in crisscross pattern. With a blunt knife, swirl chocolate and icing together to create marbled effect. Cut into bars when icing has set. I won a food processor with this recipe. Anne MacLellan ne in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. 2215 CHILE LIME SPREAD --------- 0.00--------- 2215 Margarine Or Butter;Softened 0.50c Sprinkle all but 2 tbsp of the crumbs into bottom of 9 x 5 inch loaf pan. In small heatproof bowl, combine lemon and orange juice; sprinkle gelatni over juices and let soften for 1 minute. Set bowl over simmering water for 2 minutes, stirring, until gelatin dissolves. Remove from hot water and set aside to cool but not to set. Meanwhile, in large bowl, beat egg whites until soft peaks form; gradually beat in 1/2 cup of the sugar until stiff peaks form. In separate bowl, beat yolks with remaining sugar and lemon rind for aobut 5 minutes or until thick and lemon-colored. Stir in gelatin mixture. Whip cream until firm peaks form; fold into yolk mixture; fold in egg whites. Transfer to loaf pan, smoothing top. Sprinkle with remaining crumbs. Cover and refrigerate until set, about 4 hours. Let soften in refrigerator for 4 hours before serving. Unmould onto chilled serving plate; garnish with fruit. Makes 6-8 servings. Beat eggs. At bedtime make a batter of the half cup of starter, cup of milk, and 1 cup of the flour. Let set overnight if the biscuits are wanted for breakfast. If wanted for noon, the batter maybe mixed in the morning and set in a warm place to rise. However, unless the weather is real warm, it is always all right to let it ferment overnight. It will get very light and bubbly. When ready to mix the biscuits, sift together the remaining cup and a half of flour and all other dry ingredients except the baking soda. Work in the lard or shortening with your fingers or a fork. Add baking soda dissolved in a little warm water to the sponge and then add the flour mixture. Mix into a soft dough. Knead lightly a few times to get in shape. Roll out to about 1/2 inch thickness or a little thicker,and cut with a biscuit cutter. Place close together in a 9 x 13-inch pan, turning to grease tops. Cover and set in a warm place to rise for about 45 minutes. Bake in a 375 degree oven for about 30 to 35 minutes. Leftovers are good split and toasted in a sandwich toaster. : Ann Hill Wiebe : University of Texas Computation Center, Austin, Texas, USA : wiebe@ut-ngp. arpa : Copyright (C) 1986 USENET Community Trust Notes ********** RECIPE ENDS ******** m with cream. Notes ********** RECIPE ENDS ******** -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0coo 473 Maryland Crab Cakes Trim crusts from bread and lay slices on a shallow platter. Pour oil over them and let stand until bread is thoroughly saturated. Use forks to break into small pieces. Combine egg yolks with mustard, salt and Worcestershire sauce. Beat lightly. Stir in bread and crab meat, gently fold in stiffly beaten egg whites, and shape mixture into patties. Sprinkle with paprika and saute in heated butter until golden on both sides. 6 -1 -1 -1.00 Mix flour, paprika, salt and pepper. Coat chicken with flour mixture. Beat eggs and water. Mix crumbs or cornmeal with salt. Dip chicken into egg mixture. Coat with cracker crumb mixture. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat. Cook chicken in oil about 10 minutes or until light brown on all sides; reduce heat. Cover tightly and simmer about 35 minutes, turning once or twice, until juice runs clear. If skillet cannot be covered tightly, add 1 to 2 tablespoons water. Remove cover during last 5 minutes of cooking to crisp chicken. 6 SERVINGS; 545 CALORIES PER SERVING. .00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 2145FEggplant Croquettes Ethnic /vegetarian 5516 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 2146FEggplant Curry GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 6 Sift flour and icing sugar into bowl, gradually stir in egg and enough water to mix to a firm dough. Process mixture for 30 seconds or turn onto lightlyl floured surface and knead gently for about 3 min. or until mixture is well combined, adding a little water if necessary (mixture should be dry, but not flaky). Cut pasta dough in half, roll each half until 1 mm thick rectangle. Place 1/4 level teaspoons of filling 3 cm apart over 1 sheet of pasta. Lightly bruch remaining sheet with water, place over filling;press firmly between filling and along edges. Cut into square ravioli shapes between filling. Lightly sprinkle ravioli with a little extra flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until tender; drain. Serve warm ravioli with warm mocha sauce, drizzle with chocolate and sprinkle with almonds. Filling: Beat all ingredients in small bowl with elextric mixer until smooth. Mocha Sauce: Combine cream, coffee and sugar in pan. Stir in blended cornstarch and milk, stir over heat until sauce boils and thickens;stir in liqueur. will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining. Notes ********** RECIPE ENDS ******** or until smooth and elastic. Place in greased bowl and turn greased side up. From chef Nancy Silverton of Los Angeles' Campanile. In a small heavy saucepan combine the sugar and the water and bring the mixture to a boil, stirring until the sugar is dissolved. In a metal bowl whisk together the egg yolks and add the sugar syrup in a stream, whisking. Set the bowl over a pan of simmering water and cook the yolk mixture, whisking constantly, for 6 to 8 minutes, or until it is thick and pale and forms a ribbon when the whisk is lifted. Remove the bowl from the heat and beat the mixture with an electric mixer at low speed until it is cool. Whisk in the mascarpone, the corn syrup, and the buttermilk, force the mixture through a fine sieve set over another bowl, and freeze it in an ice cream freezer according to the manufacturer's instructions. Makes about 2 quarts. sugar, 2 tablespoons brown sugar and the cinnamon. Sprinkle evenly over margarine. Roll up tightly beginning at 10-inch side. Pinch ed Peel the outer skin off the shallots and place them with the unpeeled aubergines, garlic cloves and chili under a hot grill or over a barbecue until browned. Peel the aubergines and garlic. Pound the chili, shallots and garlic together. Then add the salt and aubergine and pound together again. Fry the pounded mixture in the vegetable oil for 2-3 minutes. Remove from the heat. Cut the hard-boiled eggs into wedge shapes and mix in with the other ingredients or serve separately. Sprinkle the aubergine with mint leaves and serve accompa- nied by vegetables. From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 * If using self-rising flour, omit salt. Notes ********** RECIPE ENDS ******** Use Potatoes with a thick skin. Bake the potatoes & cool 2. Cook bacon between paper towels for 1. 5 minutes full power. Combine Sour Cream, cheese, butter, onion, salt & pepper. Cut the side of each potato and scoop out the potato, leaving the 5. Whip the potato pulp and mix with the cheese mixture. Stuff the potato/cheese mixture back into the potato skins and top 7. Reheat 1. 5 - 2 minutes on full power & serve. Poly :-1.00 Mono :-1.00 Oven Temp:0 From "The Enchanted Broccoli Forest" By Molle Katzen. prebaked Butter a 9" pie pan (a little extra oil for brushing on midway during baking) Scrub the potatoes, cut them into chunks, and boil them until soft. Drain and mash. Combine mashed potatoes with butter, salt, pepper, and onion. Mix well. Using a spoon and/or rubber spatula, sculpt a handsome crust with an even handsomer edge in your pre-buttered pie pan. Bake 45 min. Halfway through the baking, lightly brush the entire top surface with oil. It is not necessary to cool the crust before filling and rebaking. add a dash of ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger. Notes ********** RECIPE ENDS ******** ing soda, salt, nutmeg, and cinnamon. Add alternately with milk to first mixture. Beat thoroughly. Cook potatoes until tender, about 20 minutes. While the potatoes are cooking, separate the cloves of garlic, place them in a small saucepan, cover with water and let simmer until very soft, about 15 minutes. Drain the potatoes, put back in pan, shake over flame until dry. Set aside. Slip the skins off the garlic and put in food processor with cream. Puree. Transfer the potatoes to the bowl of electric mixer, and add the pureed garlic, butter, egg yolk, and pepper/salt to taste. Beat until just smooth and serve. Servings: 8 Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 24 servings. The Household Searchlight Notes ********** RECIPE ENDS ******** DIRECTIONS: If using ice swan, prepare several days in advance. Fill mold with distilled water. Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. Cool sugar mixture to room temperature. Stir in mineral water, lemon juice, and rind. Gently fold in egg white. Preheat oven to 425 F. Sift dry ingredients in mixing bowl. Add egg, milk, and shortening. Stir until blended, do not overbeat. Grease 8-inch square pan or iron skillet. Heat on top of stove and pour in batter. Bake in the oven 20 to 25 minutes. Serves 8 to 10. perature. In food processor, with chopping blade, puree strawberries, a cup at a time. Strain juice and pulp into bowl; discard seeds. Paneer is a fresh cheese with plenty of texture and protein. In this traditional northern Indian dish, Paneer is combined with gree peas in a spicy tomato-ginger sauce. Fresh Paneer is quite crumbly, so it is generally cut into cubes and sauteed until golden before combining with other ingredients. For variety, try adding some finely minced fresh cilantro and a little freshly ground black pepper to the mixture before cubing and frying. If you do have any left over, serve it warm in whole wheat pita bread topped with sliced tomaotes and crunchy red onions. PANEER: FOR PANEER: Bring milk to a boil. As soon as it begins to bubble, stir in lemon juice; remove from heat. Allow to rest 15 minutes; the curds will separate from the whey. Strain curds through a triple layer of cheesecloth; squeeze out as much whey as you easily can. Discard whey. Knead flour into curds, place on a plate; pat to 3/4 inch thickness. Refrigerate while preparing sauce. For sauce, place all ingredients except peas in a blender or food processor; blend to a smooth paste. Pour into a large skillet, bring to a boil; simmer, uncovered, about 20 minutes. Meanwhile, remove Paneer from refrigerator, cut into 1 inch cubes. Heat the 2 tbsp oil in a on-stick skillet, saute cubes until golden on both sides. Add paneer cubes and peas to sauce. Simmer for ten minutes or until peas are cookes. Serve with steamed rice. Makes 4-5 servings. ts Vanilla 0.00 --------- FROSTING --------- 0.50 c Butte "This recipe in some old cookbooks is called Date Sandwich Cake. Other variations are Raisin Squares or Fig Squares. Date Squares (Matrimonial Cake, if you happen to come from the West) are a real nostalgia treat. The fillings in the 30s recipes was extremely sweet. Today's versions reduce the sugar in the filling, since the dates are sweet enough, and are often microwaved. Raisin Puff, an old favorite in P. is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture. " Filling: In saucepan, cook dates, sugar, lemon juice and water over medium heat, stirring often, until the dates are soft, about 15 minutes. Let cool. In a bowl, combine flour, rolled oats, sugar, baking soda and salt; blend in butter until mixture is crumbly. Pat half onto bottom of 9 inch square pan. Spread filling evenly over the top. Sprinkle with the remaining flour mixture, patting lightly. Bake in a 350F oven for 30 to 35 minutes or until nicely browned. Let cool; cut into squares. MAKES: 36 SQUARES VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date filling. brownies test done in the center. 7. While brownies bake, prepare the frosting. In a saucepan, combine the butter cocoa and milk. Heat to boiling, stirring constantly. 1/ Preheat oven to 300 deg F. Matzo Apple Kugel ** 2. Crumble the matzahs and pour water over to cover. Soak for a few minutes, then squeeze out as much moisture as possible. Transfer to a deep mixing bowl. Add apples and shortening. Stir well. Beat the egg yolks well and add cinnamon, nutmeg, sugar and salt. Add to matzah mixture. Stir in chopped nuts. Beat egg whites until stiff. Gently fold into matzah mixture. Pour mixture into a large greased casserole dish. Bake 1 hour, or uttermilk is not available, substitute 2 teaspoon vinegar or lemon juice mixed into 1/2 cup milk. Notes ********** RECIPE ENDS ******** 2262 Chicken liver; broiled chopd 3.00 2262 Ground beef; sauteed 0.50lb 2262 Potato; mashed Combine flour, cornstarch and salt and pepper to taste in large bowl. Whisk in ale until smooth. Cut onions into 1/4- to 1/3-inch-thick slices. Heat oil in deep fryer to 400F. Coat onion rings with batter. Gently add to hot oil without crowding pan and cook until golden brown. Remove with slotted spoon and drain on paper towels. Makes 4 to 6 servings 1.00tb 2262 Salt Cook carrots in salted water, drain most of water. Add remaining ingredients and cook until thickens. Serves :10 KeyWords :Snacks Breakfst Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil potatoes at least 2 hours ahead. Leave to cool. Just before cooking the dish, cube them into bite-sized pieces. Heat oil over a medium flame. Fry potatoes in small batches till golden brown on all sides. Drain & set aside. Save some of the oil for later use. Blend onion & garlic with 3 tb water. Heat 6 tb oil in large pot. When very hot, add asafetida, fenugreek, fennel, onion, & mustard seeds & bay leaf & red pepper in quick succession. Fry 20 seconds till bay leaf darkens. Add paste from the blender & turmeric. Fry, stirring for 5 minutes. Add tomatoes & sugar. Gently stir in 2 c water, salt & potatoes. Bring to a boil. Cover & simer for 10 minutes. Turn each potato over & simmer another 10 minutes. Serve hot. Madhur Jaffrey, "An Invitation to Indian Cooking" Per 1/2 cup serving: 100 calories, 4 grams fat. Source: Kelloggs box Notes ********** RECIPE ENDS * Brush chicken with mayonnaise, shake chicken in a bag of crumbs. Bake at 425 for 40 minutes. s from the marinade and place them on a rack on a baking sheet. Bake until they are browned, 15 to 20 minutes. Arrange the chicken wings on leaf lettuce and serve immediately with cold beverages. Notes ********** RECIPE ENDS ******** Notes ********** Mash and work smooth the hard cooked egg yolks; stir in with tablespoon the raw egg yolk and mustard; work smooth. Add the oil by the tablespoonful and when half of the oil has been used, add vinegar and lemon juice, working them in very slowly. Add salt and paprika and slowly work in the remaining oil. If a greater quantity of mayonnaise is desired, continue to add oil, lemon juice and vinegar until the original quantity is almost doubled. Use only a tablespoon in working this dressing. Put meat in skillet; drain well. Put meat, uncooked noodles and remaining ingredients, except cheese in slow cooker. Cover and cook on low setting 8 hours, or until noodles are tender. Top with cheese, cover and cook until cheese melts. "This is the kind of recipe that can be varied as long as the soup is included and enough other liquid is added. It can be jazzed up with other veggies, and red and green pepper add color. For a Tex-Mex version, add canned chopped chiles and chopped black olives, chili powder and cumin. Although the cheese can be left off, it tastes better with it. 0000007007 0000007007 0000007007 0000007007 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 0000007008 In 3-qt. saucepan, combine ham, sausages and onions; over medium heat, saute 8 minutes or until onion is soft. Stir in rice, add green pepper, scallions, the boiling water, parsley, garlic, salt, thyme, paprika and bay leaf. Mix well. Bring to boil. Boil 5 minutes. Over low heat, cook jambalaya, covered, 20 to 25 minutes or until rice is tender, adding shrimp the last 8 minutes. With large fork, fluff rice and evenly distribut ingredients. Note: Use chaurice, chorizo or andouille sausages, available at Spanish and specialty stores. Title :Tempting Trifle Cheesecake Serves :10 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare macaroni according to package directions, drain. Spoon into 13 x 9 baking dish. Meanwhile cut grren peppers into strips. Thinly slice mushrooms. In a 12 " skillet over medium heat. Cook in hot salad oil. peppers, onions, mushrooms and salt, until vegetables are tender. Stir occasionally. Spoon vegetable mixture into baking dish with macroni. Preheat oven to 350. In drippings remaining from skillet, cook meat and garlic, until all panjuices evaporate, and meat is browned. Stir in tomatoes and thier liquid, pepper,half the grated cheese and salt. Spoon mixture into baking dish with macaroni and vegetables and toss ge ntly to mix. Sprinkle with remaining cheese. Bake 20 minutes or until cheese is melted and mixture is hot. Enjoy, Jeannie m cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry * You can substitute 1/2 Cup of Dry Bread Crumbs or 1/2 Cup of Wheat ** You can use catsup, chili sauce or barbecue sauce as a topping in * Prepare enough instant mashed potatoes to serve 4 as per package Heat the oven to 350 degrees F. Mix all the ingredients except the catsup together. Spread the meat mixture into an ungreased loaf pan, 9 X 5 X 3-inches or shape into a loaf in an ungreased baking pan. Spoon catsup onto the loaf and bake, uncovered, for 1 to 1 1/4 hours or until done. Drain off the excess fat and serve sliced on a heated platter. NOTE: For leftover meat loaf, try the following: BARBECUED MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 cup of barbecue sauce and 2 tb of water in a skillet. Place the slices of meatloaf in the skillet, turning to coat all sides with the barbecue sauce. Cover and cook over low heat, brushing the sauce on the slices occasionally, until the meat is hot, about 10 to 15 minutes. POTATO-TOPPED MEAT LOAF: For four 1/2-inch slices of meat loaf, prepare some instant mashed potatoes, enough for 4 servings, as directed on the package and set aside. Set the oven control at broil/or 550 degrees F. Broil the slices with the tops 3 to 4 inches from the heat for 5 minutes. Spread the potatoes on the slices and sprinkle with shredded Cheddar cheese. Broil until the cheese is melted, about 2 minutes and serve hot. SOUPED-UP MEAT LOAF: For four 1/2-inch slices of meat loaf, mix 1/2 to 1 can of your favorite condensed cream soup, such as cream of mushroom, (10 3/4 oz size) and 1/4 to 1/2 cup of milk in a skillet. Heat to boiling, stirring frequently. Reduce the heat and place the slices in the skilled, turning to coat all sides with the sauce. Cover and simmer until the meat is hot, 10 to 15 minutes and serve. Spread the mixture into an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Omit the catsup and decrease the baking time to 40 to 50 minutes. Drain off the excess fat. Spread the hot potatoes evenly over the meat in the pan and sprinkle with the shredded cheese. Bake until the cheese is melted, about 2 to 4 minutes. Serve hot on a slightly heated platter. Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add Approcimately ONE cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Ingredi Filling: Chop the "meat" well and mix well with the marinade. Then chop the cabbage or veggie(s) fine and mix with 1 t. salt and let sit for 10 minutes; Squeeze out the excess water. Mix the veggie with the meat and green onions and mix well by hand. Skins: In a bowl, add water to the flour and knead into a smooth dough; let it stand for ten minutes. Then roll the dough into a long baton-like roll and cut into 50 pieces. (I just divide in 1/2 & 1/2 & 1/2 etc and am satisfied with four dozen. At the end I can eyeball 3 equal parts pretty accurately. ) Use a rolling pin to roll each piece into a thin circle. Place 1 portion (50 th or 48th) of filling in the center of a dough circle. Fold the circle in half and moisten the edges with water. Use index finger and thumb to bring the sides together. Pleat the open edge together (into a semi-circle - sorta) keeping the other edge smooth. The smooth edge will yield to the length of the pleated edge. Pinch the pleats together to seal. Repeat for all dumplings. Boil 10 cups water or stock or mixture and add dumplings; stir to prevent from sticking together. Return to a boil, turn heat low and cook for six minutes. Remove. Serve with dipping sauces. I like to give each diner a small dipping bowl and provide Soy, Shao Hsing, Rice Vinegar, Sesame Oil, Hot Sesame oil, Finely chopped or grated Garlic, Ginger, Bean paste, Hot bean paste, Black Bean paste, Peanut paste as makings for each to mix their dip to their liking. YOU CAN CHEAT and buy ready made "gyoza" skins at most Chinese markets. If you are not too dexterous, get a dumpling press and you can stuff, fold, pleat, etc rapidly. Get more presses if you've a helper or two. Mine were under $ 2. 00 if I remember. These are the same as you use for pierogi, etc. You can freeze these but wrap with separate partitions (I was successful rolling them in saran. I'd wrap one, roll, wrap one, roll, etc. When frozen and then cooked, as liquid returns to boil, lower and poach for 10 minutes. If they are going to be pot- stickers (next recipe) you can also steam them or poach in low liquid without covering. mixer Drivers MIGRATED1 SubClassesmidi DevNode r AWE 32 sbawe32.drv DescriptionCreative Advanced Wave Effects Synthesis for AWE 32 Driversbawe32.drv ORIENTAL PANCAKES: Beat eggs in a large bowl with a wire whisk. Combine the water, cornstarch, soy sauce and sugar; pour into eggs and beat well. Heat an 8 inch omelet or crepe pan over medium heat. Brush bottom of pan with vegetable oil; reduce heat to low. Beat egg mixture; pour 1/4 cupful into skillet, lifting and tipping pan from side to side to form a thin round pancake. Cook about 1 to 1-1/2 minutes, or until firm. Carefully lift with spatula and transfer to a sheet of waxed paper. Continue procedure, adding 1/2 teaspoon of oil to pan for each pancake. Makes 6 pancakes. MEAT FILLING: combine cornstarch, soy sauce and sherry in large bowl. Add beef, pork, green onions, ginger and garlic; mix until thoroughly combined. ASSEMBLY: Spread 1/2 cup meat mixture evenly over each pancake, leaving about a 1/2 inch border on one side. Starting with opposite side, roll up pancake jelly-roll fashion. Place rolls, seam side down, in single layer, on heatproof plate; place plate on steamer rack. Set rack in large pot or wok of boiling water. Cover and steam 15 minutes. (For best results, steam all rolls at the same time. ) Just before serving, cut rolls diagonally into quarters. Arrange on serving platter and serve hot. Typed by Syd Bigger. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. heav Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon and marmalade, together. Spread the mixture in an ungreased loaf pan, 9 X 5 X 3-inches. Crisscross the bacon slices on the top of the meat mixture and spread the marmalade over the whole thing. Bake, uncovered for 1 to 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing. NOTE: The bananas add a unique, almost mysterious flavor and a special moistness to this elegant meat loaf. a do To make the meatballs, combine the hamburger and sausage. Add the bread crumbs, salt and pepper, the spinach and egg. Mix thoroughly and form into large meatballs. Saute in a little oil until browned on all sides. Set aside. For soup, bring the water, bouillon cubes, kidney beans, tomatoes, oregano and basil to a slow boil, mashing the tomatoes with the back of a wooden spoon. Simmer 10 minutes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli and meatballs and boil another 10 minutes. Let cool 15 minutes (pasta will absorb a lot of the liquid). Serve with freshly-grated Parmesan cheese, a salad and hearty bread, such as the cabbage patch bread. In a large bowl, combine the allspice, thyme, cayenne pepper, black pepper, sage, nutmeg, cinnamon, salt, garlic poweder and suger. With a wire whick, slowly add the olive oil, say sauce, vinegar, orange juice, and lime juice. * See Recipe 12 ** Use the condensed soup undiluted. *** Use 1 can of peas, cut green beans, or sliced carrots. cken breasts, cover and marinate for at least 1 hour, longer if possible. Preheat an outdoor grill. Remove the breasts from the marinade and grill for 6 minutes on each side or until fully cooked. While grilling, baste with the marina * Corn Tortillas should be 6 inches in diameter and should be cut into ** For Red Sauce Recipe see Sowest 2. zip, or use your favorite mexican Place tortilla pieces and milk in large bowl; let stand 15 minutes. Mix in remaining ingredients except basic red sauce and broth. Shape into 1-inch balls. Heat basic red sauce and broth to boiling in 10-inch skillet; reduce heat. Add meatballs. Cover and simmer until done, 15 to 20 minutes. 3g) spices (chili powder, garlic, pepper, basil, taragon) Add meatballs on top of rice, spaghetti or old smokey, and you have yourself a meal. Heat tomato sauce in a pan. Mix spices, ground meat, and 1 egg in a bowl. Shape ground beef into individual meatballs and drop into tomato sauce. Cook until the meatballs are cooked inside (about 15 minutes depending on how big you make each meatball). Combine ingredients and bake in loaf @ 350 degrees for about 30 minutes. From: Theresa Bryant Serves :8 KeyWords :Fruits Cajun Microwave Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 GARNISH: corn, chopped scallions, shredded Cheddar or Monterey jack cheese, or a combination, optional. In a Dutch oven or 4-5 qt saucepan, heat oil. Saute garlic, green pepper, celery, onion, carrot, and zucchini until crisp/tender, about 3 minutes. As mixture cooks, stir in remaining ingredients. Bring to a boil over high heat, then reduce heat to medium. Cover and cook until heated through, about 5 minutes. Top each serving with a garnish, if desired. If you wish, set under broiler to melt cheese. VARIATIONS: - add 1/2 cup whole raw cashews If reheating, add addt'l liquid, such as water, tomato juice, or veg stock inutes. Stir occasionally. Sugar will turn into liquid. Lower heat and simmer uncovered, for 2 to 3 hours. Stir occasionally. When done let cool. You never thought you would make a meatloaf, did you? It's probably one of the easiest recipes to make. Just combine and mix all the ingredients listed below and bake in a dish for about 45 min. The oven should be set at 350. Cheese can be melted on top for the last 5 min. of baking time. preserve jars. Use remaining syrup for pancakes, waffles, or Lost Bread. Makes 3 cups pears and 3 cups syrup. Begin the sauce early in the day by simmering the chicken stock. Caramelize the tomato paste in clarified butter until it is very dark, stirring frequently. Reduce the white wine to about 1/2 cup. Combine with tomato paste and the chicken stock. Simmer for 10 minutes, strain, and set aside. Preheat the oven to 425 deg. In a large saute pan heat corn oil until it is very hot (almost smoking). Place the medallions in the pan and sear until brown. Using tongs and a spatula, quickly turn each medallion and place the whole pan in the preheated oven. Bake 8 to 10 min. An internal thermometer should register 150 deg. While the medallions are roasting, reheat the sauce almost to a simmer. If desired, cornstarch may be added at this point for a thicker sauce. Remove meat from the oven and arrange on a serving platter. Take sauce from the heat and swirl in 2 T. butter. Pour over the meat and serve immediately. Calories: 300 Fat 15 g. (46%) Cholesterol 110 mg Sodium 688 mg. Recipe from The Fearrington House Inn and Restaurant; Chapel Hill, NC. 4605 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sea 21261 Jalapeno Baked Brie Newspaper Holidays 34607 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 The classic ingredients of Italian cooking are here-olives, olive oil,. Prepare and cook celery as directed - except cut into 1/4-inch slices and boil 3 to 5 minutes or until crisp-tender. Mix all ingredients. 6 SERVINGS (ABOUT 2/3 CUP EACH); 60 CALORIES PER SERVING. -1.00 -1.00 -1.00 pas 21263 Jamaican Holiday Holidays Alcohol Fruits 34610 10 Snip skin off chicken. Combine all remaining ingredients except butter. Dip chicken in butter, then coat evenly with crumb mixture. Arrange chicken so pieces don't touch in large, shallow, buttered baking dish. Bake in moderate (350 degree) oven until chicken is tender, about 1 hour. Trim with parsley. :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ""NOTE: After a couple of hours, the croutons will start to absorb the dressing. Some people like this; others (including the reviewer for Toronto Life!) do not. Time the addition of the croutons to suit your taste. " Preheat oven to 350F. Spread the bread cubes on a large baking sheet & toss with the oil. Bake in the preheated oven until golden brown, turning them every few minutes. They will take 10 to 20 minutes, depending on how fresh the bread is. Assemble the cucumber, peppers, green onion and parsley in a large bowl; leave out the tomatoes for now. Prepare the dressing: Stir the lemon juice, salt and garlic together until the salt dissolves. Add the pepper, cinnamon and allspice, then slowly beat in the olive oil. (May be prepared up to 12 hours ahead to this point. ) Place the cut up tomatoes on top of the other vegetables. Pour on the dressing and toss well; add the croutons and toss again (see note). David Wood "The David Wood Food Book" ground almonds and flour. Throughout the Middle East, hummus, made from garbanzo beans, is common. Drain beans, reserving 1/3 cup liquid. Place reserved bean liquid, the sesame seed and garlic in blender or food processor. Cover and blend on high speed, or process, until mixed. Add beans, lemon juice and salt. Cover and blend on high speed, or process, scraping sides, if necessary, until of uniform consistency. Spread about 2 tablespoons bean mixture on each slice bread. Sprinkle cilantro and bell pepper on 8 of the slices bread. Top with cucumber slices and alfalfa sprouts. Top with remaining slices bread. 4 SERVINGS (2 SANDWICHES PER SERVING); 380 CALORIES PER SERVING. slices, allowing them to overlap slightly. 5. Spread meringue topping over lemon slices, using a spatula dipped in cold water. Return the tarte to the oven for 15 minutes. 2 4-5 oz fresh or frozen Halibut or other fish steaks, cut 3/4" thick Thaw fish, if frozen. Spray the unheated rack of a broiler pan with Pam. Arrange fish on rack. Brush the tops of each fish steak with 1/4 of the Italian salad dressing. Broil fish 4" from the heat for 6-8 minutes or till fish flakes easily. Meanwhile, stir together bread crumbs and Parmesan cheese. Arrange tomato slices over fish and brush with remaining salad dressing. Sprinkle with bread crumb mixture. Broil about 1 min more or till tomato is heated. Per serving: 181 calories, 28 g protein, 4 g carbohydrates, 5 g fat, 43 mg cholesterol, 365 mg sodium, 639 mg potassium k 12632 Flour 2.00ts l 12632 Nutmeg 14.00ts m 12632 Fresh/frozen blueberries 2. Here is a MEDIUM white bread: Place all ingredients in bucket and press 'start'. Process 4 hours and 10 minutes. Remove from bucket. Brush with butter for softer crust. Cool. 12632 -towels 0.00 p 12632 GLAZE: 0.00 q 12632 Powdered sugar This special occasion noodle dish is a favorite in many Thai restaurants. Some versions are extremely sweet and sticky; this version is less so, but the important flavors are still sweet, sour, and salty in that order. Be sure to use a large enough pan for saucing the noodles (step 5); a 14-inch wok is ideal. In a small bowl, combine fish sauce, soy sauce, lime juice, vinegar, and sugar and set aside. In a wok or deep skillet, heat oil to 350 degrees F. Drop approximately an ounce of rice sticks into the oil; they will puff up and rise to the top of the oil in only a few seconds. Turn them over once and fry until crisp, about 15 seconds in all. Transfer finished noodles to a pan lined with paper towels and continue frying the batter in small batches. Keep noodles warm in a low oven. Dip a hand in the beaten egg and, holding your hand approximately 8 inches above the hot oil, drizzle egg over the surface in a random pattern. Continue with about half the egg mixture, forming a lacy network of egg. Fry until golden brown on underside, turn over once, and brown other side. Transfer to a plate and drain on paper towels. Repeat with remaining egg. Heat a second wok over medium high heat and add approximately 2 tablespoons oil from the first wok. Add onion, garlic, and chile and cook until they are fragrant. Add meats or shrimp and stir-fry just until done. Stir sugar mixture and add to wok. Bring to a boil and cook until slightly thickened. Reduce heat to low and add about a quarter of the fried noodles and eggs. Stir together and toss to break up noodle clumps and coat with sauce. Continue adding noodles and eggs in batches until all are coated with sauce. Transfer to serving platter and garnish with sliced green onion. Serves 4 with other dishes. h into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerato * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. 15811 REST OF DISH --------- 0.00--------- q 15812 Sugar 2.00c a * Soften Cream Cheese to room temperature. ** Grind Almonds in the blender, if ground almonds are not available. Wash and drain cherries. Remove stones and reserve 8 whole cherries for garnish. Place cherries in a bowl; add kirsch. In a small pan boil 3 T sugar and the water for a minute to make a thin sugar syrup. Add syrup to cherries; stir to blend. Cover and let soak for 20 minutes. Cut the ladyfingers in half, divide into 4 portions, and place in individual glass dishes. Arrange cherries on top. Thoroughly blend cream cheese, 3 T sugar, vanilla extract, and ground almonds. Whip the cream and carefully fold it into the cream-cheese mixture. Spoon over the cherries. Garnish with the chopped pistachio nuts and whole cherries. g 15812 Cream of tartar 0.12ts h 15813 Zucchini 3.00md *If you don't have achiote paste, substitute 1 T. annato seed, ground. * If you don't have Seville orange juice, substitute 2 T orange juice and and 2 T cider vinegar. Combine all ingredients except fish and olive oil in a blender. Blend completely to a paste. Smear the paste onto the fleshy side of the snapper. Allow to marinate overnight. Heat up a charcoal grill. When ready, coat each piece of snapper in olive oil. Then cook approximately 7-10 minutes per side, depending on thickness. Slice the skins off the eggplants, and slice them about 1/4 inch thick from top to bottom. Then slice across to get pieces the size of French fries. Put the eggplant strips in a bowl and toss with the 1/2 cup of salt. Move the eggplant strips into a colander, arraying them in a relatively uniform layer up the sides. Put a bowl the same size as the colander inside the colander and weigh it down with three or so pounds of weight. [I find a foil covered common solid brick is a handy kitchen tool] Put the entire apparatus in the sink to drain for 45 minutes. This will remove any bitterness from the eggplant. Rinse the salt off the eggplant with cold water. Drain it well, then SQUEEZE it dry. Put the eggplant in a bowl with the vinegar, and marinate it for 30 minutes. [It will return to shape like a wet sponge] 4. Drain the vinegar from the eggplant and squeeze it dry again. Put the eggplant into a bowl with all the other ingredients. Pour the contents into a canning jar. Make SURE therre is enough olive oil to completely cover all the eggplant about 1/2 inch deep. Tightly seal and refrigerate the jar. Marinate for at least a week; the ideal time is actually three months, and the eggplant will keep getting better even after that. sh and garnish top with remaining onion mixture. Adapted by Karen Mintizas, from a recipe in "The Complete Indian Cookbook" by Mridula Baljekar Bake eggplants for 45 minutes in a 375 degree oven or in hot ashes. Peel off and discard the skin, then chop the eggplant flesh while still hot. Rub a wood or earthenware bowl with one of the garlic cloves, cut. Add the eggplant and beat with a wooden spoon-- or if available use a wood mortar to pound the eggplants. Continue pounding or beating, meanwhile adding the tomatoes, a little salt and pepper, 2 to 3 cloves garlic, crushed, and the herbs. Continuing to beat, gradually add the olive oil alternately with the red wine vinegar. Taste, adding oil and vinegar if necessary; melitzanosalata should be thick and smooth. Serve cold with fish, meat, or fresh crisp bread. From "The Food of Greece" by Vilma Liacouras Chantiles". Avenel Books, NY. Note: You will have excellent results by whipping melitzanosalata in a blender or food processor as well. 0000012614 0000012614 0000012615 0000012615 0000012615 0000012615 0000012615 Rinse leeks under running cold water to remove sand. Cut leeks 1 inch above white base. Reserve 1 green leaf for garnish; discard remaining leek greens. Coarsely chop white part of leeks into pieces. In medium saucepan, over medium heat, saute leeks in butter until soft, about 3 minutes. Add broth and potato; cover and cook until potato is fork tender, about 20 minutes. In blender container or food processor, in batches, process soup until pureed. Return soup to saucepan. In small dish, beat egg yolks. Stir 1/4 c soup into yolks. Slowly stir yolks back into soup. Reserve 2 tb cheese for garnish. Gradually stir remaining cheese into soup until melted. Season with salt and pepper. Pour into serving dishes. GArnish each with thin strips of leek green and reserved cheese. Other 0000012619 0000012619 0000012619 0000012620 0000012620 0000012620 0000012620 0000012621 0000012621 0000012621 0000012621 Reserve a few melon cubes for garnish. In food processor or blender container, in batches, puree cantaloupe, honeydew, wine and cardamom; chill until ready to serve. At serving time, skim foam from top of soup; pour into soup bowls. Garnish with melon pieces and chopped mint. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 20082 Kale And Sausage (stamppot Van Boerenkool Met Worst) Dutch Casseroles Entree Sausage 32393 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 20083 Key West Conch Cut a thin slice off one of rounded sides of melon (not pointed ends), so melon will sit level on a serving plate. To form a handle, make 2 cuts about 3/4" wide on either side of a central strip. Continue cutting halfway down melon, then cut from bottom of handle around either side of fruit so these two wedges can be lifted away to form a basket shape. Cut away flesh from inside handle. Remove seeds from melon. Scoop out balls with a small melon scoop or cut flesh in pieces and place in a bowl. Smooth edge of melon basket. Add orange juice, stem ginger and syrup and nutmeg to melon balls and stir lightly. Add kiwifruit, lychees, strawberries and grapes and mix lightly. Spoon mixture into melon and arrange fruits attractively. Cover and chill. Garnish with mint sprig, if desired, and serve with ice cream. VARIATION: Use fresh fruits such as cherries, pineapple, peaches, figs and nectarines. Substitute freshly squeezed lime juice for orange juice. 32400 Mix fruit and poppy seed dressing. Serve on 4 lettuce-lined plates. 4 SERVINGS (ABOUT 1/2 CUP EACH); 220 CALORIES PER SERVING. KeyWords :Pies Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *substitute: 1/4 Pound thinly sliced ham Prosciutto is a type of Italian ham cured by a special drying process,. Cut melon in half. Scoop out seeds and fibers. Cut each half lengthwise into 6 wedges and remove rind. Cut each melon wedge into 6 pieces. Wrap each piece in strips of prosciutto. Secure with wooden picks. 72 APPETIZERS; 4 CALORIES PER SERVING. For even more flavor, sprinkle the melon with fresh lemon or lime juice before wrapping it with prosciutto l Instructions: Mix gelati Combine blue cheese, cream cheese, milk and salad dressing. Beat at low speed of electric mixer untill light and fluffy. Skewer cantaloupe or honeydew balls with cocktail picks; swirl in blue cheese dip. about 5 minutes. Remove from heat and chill, stirring occasionally, until thick enough to mound slightly when dropped from a spoon. Stir in lemon juice, lemon peel, and tangerine peel. Peel tangerines an Toss fruit with 1 Tbsp of lime juice and refrigerate, covered. When ready to serve, pour out the liquid, drying out serving bowl. Whisk together remaining lime juice, honey and mustard. Toss with fruit. from Lee Bailey's Southern Cooking Beat egg whites until soft peaks form; gradually add remaining 1/4 cup sugar and beat until stiff. Fold into tangerine mixture; fold in whipped cream. Turn into baked pastry she In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. servings. Central Market Recipes Austin, Texas MM Format by John Hartman Austin, Texas 12 January 1997 Notes ********** RECIPE ENDS ******** Combine cantaloupe, honeydew, watermelon and crenshaw balls and toss lightly to blend. Chill in plastic bags until ready to serve. At serving time, drain juice from melon balls and reserve for another use. Toss melon balls with celery and nuts. Add dressing and toss again. Serve in scooped out melon halves, if desired, or in lettuce lined salad bowls. DRESSING: Combine sour cream, honey, mint leaves and liqueur, blending well. 1.00 -1.00 -1.00 0veg 8694FBlue Cheese Minestrone Preparation: Place cold water in bowl and sprinkle gelatin over it. Let sit for 2 minutes, then stir in boiling water. Add sugar and stir until dissolved. Add orange and lemon juice and melon liqueur and stir well. Refrigerate until slightly thickened but not set. Whip cream until thick and fold in gelatin mixture. Pour into baked pie shell. Halve the melon balls and arrange on top of filling, cut side down. Heat apricot preserves and liqueur until well blended. Press through sieve into small bowl, then brush on top of melon balls. Chill pie well before serving. Spread 1492 5 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 203FBlue Cornmeal Chicken Wings Chicken 1494 ADVANCE PREPARATION: If the sausage is in links, slit the casing and squeeze the meat out. Place the sausage meat in a small frying pan or wok. Cook over low heat until thoroughly cooked and the fat is rendered, about 15 minutes. Stir occasionally. Transfer to a sieve and press the meat with the back of a spoon to eliminate all fat. If the sausage meat is still in lumps, chop finely. Soak the rice sticks in hot water for 20 minutes. Drain and cut into 2-inch lengths. Soak the mushrooms in hot water until soft, about 20 minutes. Discard the stems and shred the caps. Combine the sausage, mushrooms, rice sticks, cabbage, bean sprouts, carrots, and green onions. Separately combine the sherry, oyster sauce, sesame oil, chili sauce, sugar, and garlic. Combine the cornstarch with an equal amount of cold water and set aside. Place a 12-inch skillet or wok over high heat. When hot, add 2 tablespoons cooking oil; when the oil becomes hot, add the sausage mixture. Stir-fry until the vegetables are brightly colored, about 2 minutes, then add the sauce. Stir-fry until the vegetables just begin to wilt, about 1 minute more. Add a little of the cornstarch mixture to thicken the sauce, then transfer to a bowl. Cool to room temperature, and then place in the freezer until thoroughly chilled, about 1 hour. Separate the spring roll skins. Position each spring roll so one of the corners is pointing at you. Place about 1/2 cup of the filling in the bottom third of the skin and then form the filling into a cylinder, stretching between the side corners. Bring the corner nearest you over the center of the filling and then tuck the tip under the filling. Roll the spring roll a turn. Brush the two side corners one-third over the top of the cylinder. Now finish rolling the spring roll into a cylinder. Place on a small tray as you complete the rest of the spring rolls. Store, unstacked and uncovered, in the refrigerator. (These can be done a day ahead. ) LAST-MINUTE COOKING: Place 3 cups of cooking oil in a 12-inch skillet and heat over high heat. When the oil reaches 370 F (bubbles will escape from the end of a wooden spoon when placed into the oil for 10 seconds), fry the spring rolls in 3 batches, cooking them on both sides until light golden, about 3 minutes. Drain on a wire rack. Heat the oil again, this time until it reaches 400 F. Fry the spring rolls a second time in 2 batches until they are dark golden, about 1 minute. Drain. The second frying makes the spring rolls crispier. Serve spring rolls whole or cut in half, with one or more dipping sauces. Guest should wrap a spring roll in a lettuce leaf, dip it in sauce, and enjoy. Serves: 8 to 12 as an appetizer t$(WU t$8UV In a large mixer bowl, beat butter till softened. Add brown sugar and beat till fluffy. Add egg yolk and vanilla and beat well. Add flour and beat till well mixed. If necessary, cover and chill 30 minutes or till easy to shape. Shape into 1 inch balls. Place 2 inches apart on an ungreased cookie sheet. Flatten with the bottom of a glass dipped in sugar. Bake in a 350 degree oven for 7 to 9 minutes or till done. Remove and cool. Frost with Browned Butter Frosting and if desired, sprinkle with pecans, gently pressing nuts into frosting. BROWNED BUTTER FROSTING: In a saucepan heat 1/4 cup butter over low heat till lightly browned. remove from heat. Stir in 2 1/4 cups sifted powdered sugar, 1 teaspoon vanilla and enought milk (2 to 3 tablespoons) to make frosting spreadable. Melting Moments lemon curd or thick honey Cream the butter and sugar until very light. Add flour and cornstarch gradually, mixing well. Put small spoonfuls onto greased cookie sheets and bake for about 15 minutes at 350 F. Cool on a rack, and when cool, sandwich together with a little lemon curd or thick honey in between. Makes about 30. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In buttered au gratin dishes, place one filet on bottom, top with scallops, crab, shrimp, cheese, and second filet. Set aside. Melt butter. Place remaining ingredients in bowl. With mixer on high, slowly add butter in steady stream until sauce is thickened and creamy. Pour sauce over fillets and bake at 450^ for 10 to 15 minutes. Sprinkle parsley over stuffed fillets and dust with paprika. stiff. Spoon into centers of tangelo Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. ** RECIPE ENDS ******** Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375 degrees F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. sMj@h Wash and dry sole. Set fillets in baking dish, side by side. Sprinkle on minced onion, lemon juice, and wine. Cover and bake 15 minutes at 350 degrees. Meanwhile, slightly bruise grapes and marinate in cognac. Make a sauce of butter, flour and cream; add mixed vegetable seasoning. Combine sauce with grapes and cognac. Pour over sole fillets and return to oven for 5 minutes. Wash well and cut into cubes. Put in a deep pot with water and add 3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder Cook until tender, about three hours, 1/2 hour before finished cooking, put in large can of hominy drained. makes ten to twelve servings. From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born April 18, 1914 NOTE: * Should be at least 1 1/2 Cups ** Pequin Chiles Or Crushed Red Pepper and Lime Wedges Cut tripe into 1-inch pieces. Place in a Dutch oven with veal knuckle, water, onions, garlic, salt, coriander, oregano, the 1/4 t crushed red pepper, and pepper. Simmer, covered, for 3 hours until tripe has a clear jellylike appearance and veal is very tender. bones, chop meat and return to soup. Add UNDRAINED hominy cover and simmer 20 minutes longer. Serve with pequin chilies or crushed red pepper to taste. Garnish with lime wedges. VPRVPR S;\$u 9E t VPj Cut the calf's foot into four pieces. Cut the tripe into small squares. Put them into the pan with the onion, garlic, peppercorns, salt, and water. Cover and bring to a boil. Lower the flame, open the windows(!) and simmer uncovered for about 2 hours, or until the tripe and foot are just tender but not too soft. Meanwhile, toast the chiles anchos well on a dry skillet, turning them from time to time until the skin is charred. Slit them open (wearing rubber gloves, if you like keeping your skin) and remove the seeds and veins. Grind them dry to a fine powder. Add it to the pot as the meat is cooking. Remove the pieces of the calf's foot from the pan, and when they are cool enough to handle, strip off the fleshy parts. Chop them roughly and return them to the pan. Add the hominy and continue cooking the menudo slowly, still uncovered, for another two hours. Adjust the salt to taste. Sprinkle with oregano and serve. roll out as for pastry, and spread with crunchy peanut butter. Large fresh strawberries Beat egg whites until foamy; add salt and cream of tartar. Beat until stiff but not dry. Add sugar 2 tablespoons at a time and beat until stiff. Fold in vanilla and chocolate chips. Drop mixture by spoonfuls on waxed paper lined cookie sheets. BAke at 300 degrees for 20-25 minutes. Cool slightly and remove from pan. Store in airtight containers. Serve on tray with strawberries. 8 Long Grain Rice 2.50c To make meringue: In bowl, combine egg whites, vinegar, and salt. Beat until soft peaks form. Add sugar, 1 tbsp (15 ml) at a time; beat until stiff peaks form. Line a baking sheet with parchment or brown paper (aluminum foil may also be used). Draw a circle with an 8-inch diameter. Spoon egg-white mixture on paper pattern; with a spoon shape mixture into a circle with sides about 2 inches higher than centre. Or prepare individual meringues 2 inches in diameter. Bake single meringue in 250F oven for about 1 1/2 hours or until slightly coloured. Turn off oven and leave meringue to cool for 2 hours or overnight before removing from oven. Carefully remove from paper. (Bake individual meringue for 50 to 60 minutes). To make lemon sauce: In small saucepan, combine sugar, cornstarch, and lemon peel. Stir in water and lemon juice; cook over medium heat, stirring constantly until slightly thickened. Carefully stir one-quarter of hot mixture into beaten egg to prevent egg from coagulating; return to hot mixture, stirring constantly. Cook and stir for 4 minutes or until thickened. Cover and refrigerate. Just before serving, combine cut-up fruit with lemon sauce. Spoon into meringue shell and serve, garnished with mint leaves. Preparation 1 hour, Cook 1 1/2 hour. 6 servings 192 Calories per serving, 2. 5 grams protein, 1. 1 grams fat, 4 5. 1 grams carbohydrate, 1. 0 grams of fibre My Note: Lemon sauce can be made with two egg yolks if you are unconcerned about cholesterol. Check the meringue at about 40 minutes - tastes good without the extra drying time for eating the same day. per 1.00 b 15770 Zucchini 1.00 c 15770 Pearl onions 12.00 d 15770 Mushrooms GARNISH: raspberries Line sides of 10 inch (3 L) springform pan with parchment paper, pinning edges of paper together. Paint parchment paper with chocolate. Refrigerate until set, abut 10 minutes. Paint with second coat of chocolate; refrigerate until set. In large bowl, whip cream; beat in icing sugar and dirsch. Fold in raspberries. Crush meringue shells finely; fold into raspberry mixture. Spoon into chocolate shell and smooth top. cover with foil; freeze for 5 hours or until firm. Remove sides from pan; peel off paper. Slide dessert onto serving plate. SAUCE: In food processor or blender, puree raspberries, icing sugar and kirsch; strain through sieve to remove seeds. Cut dessert into wedges and serve with sauce. Garnish with raspberries if desired. Makes 8 servings. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Draw six 4" hearts, 1" apart, on waxed paper. Invert paper; stick to baking sheet with masking tape. Fit pastry bag with medium-large star tip. Beat egg whites in small bowl with mixer at medium speed until foamy. Add cream of tartar. Increase mixer speed to high. Add vanilla. Gradually add sugar, 1 tablespoon at a time, beating constantly just until stiff, but not dry, shiny peaks form, about 5 minutes. Spoon meringue mixture into prepared pastry bag. Following outline of tracings, pipe heart shapes onto waxed paper. Fill in centers of hearts and smooth with rubber spatula or back of spoon. Pipe 2 more layers over the heart outlines to build up sides of hearts. Bake in preheated 225'F. oven for 2 hours or until ivory-colored and crisp. Remove to wire rack. Peel hearts from waxed paper and transfer to rack to cool completely. Store in airtight container at cool room temperature for up to 2 weeks or freeze forup to 2 months. *** CHOCOLATE SYRUP *** Whisk cocoa powder, sugar, cornstarch and salt in small saucepan. Whisk in light corn syrup, milk. Bring to boiling. Reduce heat; simmer, whisking constantly, 2 minutes until thick. Remove from heat. Whisk in vanilla. Cool to room temperature Stir in black walnuts and raisins. Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in moderate oven (350) for 40 to 45 minutes, till done. Cool. Heat oven to 275 degrees. Cover cookie sheet with cooking parchment paper or heavy brown paper. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Shape meringue on paper into 9-inch circle with back of spoon, building up side. Bake 1-1/2 hours. Turn off oven and leave meringue in oven with door closed for 1 hour. Finish cooling meringue at room temperature. 8 SERVINGS; 75 CALORIES PER SERVING. sifted confectioners sugar. Add just enough orange juice to make the frosting of spreading consistency. Notes ********** RECIPE ENDS ******** Cottage Cheese; * 1.00c d 10620 Sugar 1.00tb Prepare the recipe for kisses. Shape with a spoon or a pastry tube. Bake as kisses. When baked, remove top and soft portion. Place shells in oven to dry. Remove from oven. Cool. Fill with sweetened whipped cream, or with a combination of diced, sweetened fruit and sweetened cream. If desired, the meringue for the individual shells may be tinted with any food coloring and the shell baked in the usual manner. 12 servings. The Household Searchlight 1.00tb Sift the sugar with the baking powder and salt. Combine the liquids. Add the sugar, 1/2 t at time, to the egg whites, alternating with a few drops of the liquid, beating constantly. When all combined, continue to beat for several minutes. Place large spoonfuls on baking sheet and shape into shallow cups. Bake at 225F for 45 min. to 1 hr. Remove the meringues form the sheet quickly and cool them on rack. Fill with strawberries. Cal: 122, Fat: trace. 1.00ts A centerpiece dessert, this inventive trifle combines the classic tastes of ripe bananas and rich chocolate. You can freeze the crumbled meringues ahead of time, but assemble the trifle no longer than 4 hours before serving. MERINGUES: In bowl, beat egg whites with cream of tartar until soft peaks form;gradually beat in sugar until stiff peaks form. Beat in vanilla. Onto a foil-lined baking sheet, spoon mixture into 2 inch rounds. Bake in 250 F oven for 2 hours. Let cool; break each round into 3-4 pieces. Set aside. In bowl, whip cream; gradually beat in sugar. Fold in orange liqueur. In top of double boiler over hot, not boiling, water, or in microwaveable dish, melt chocolate with butter; let cool slightly. Cut bananas into 1/2 inch thick slices. Spoon one third of the whipped cream into 8-10 cup serving bowl. Cover with 1/3 of the meringue pieces; drizzle with 1/3 of the chocolate. Cover with half of the bananas. Repeat with whipped cream, meringues, chocolate and bananas. Top with remaining whipped cream, then meringues, then chocolate. Refrigerate until serving. Makes 8-10 servings. is can be done with an electric mixer at low speed. ) Stir in the yeast mixture. Cover the mixture and chill for 1 hour. Place 3/4 cup of granulated sugar in a pie plate or shallow pan. Drop level tablespoons of the chilled dough into the sugar. Roll each tablespoon into a ball and coat well Preheat oven to 250F. Line a cookie sheet with parchment or brown paper and lightly draw circles on it with a pencil. In a medium bowl, beat the egg whites until stiff. Add sugar gradually with cream of tartar and keep beating 5 minutes. Beat in vanilla and lemon juice. Mixture should be stiff and glossy. Do not beat until dry. Spoon the meringue into a pastry bag with a 1/4 inch plain or star tip or use a spoon. To make the meringues, pipe or spoon out meringue onto the parchment following the outling of each circle. Bake the meringues on the middle oven rack until just lightly browned, about 8-10 minutes. Turn off the oven and leave the meringues in it, with the door closed, for about an hour. Use at once or store in a very tightly covered container for up to a day. Bake for 10 to 15 minutes, or until lightly browned. Let the crisps rest on the baking sheet for 30 seconds before removing them to wire racks to cool completely. Heat oven to 325 degrees F. Season meat with salt & pepper. Place roast in lrg. roasting pan, rib bones up. Cover rib bones with foil to prevent excess browning. Insert meat thermometer so bulb reasher center of raost not touching fat or bone. Roast at 325 degrees F. for 2 hrs. Prepare Savory Rice Stuffing (recipe to follow). Fill center of roast with stuffing; continue roasting 1 1/2-2 hrs. longer until meat is well done and thermometer register 170 degrees to 180 degrees F. Remove foil from rib tips. Place roast on serving plate or carving board. Garnish with Lady Apple Fruit Wreath (see previous recipe). TIP: For ease in carving, insert fork in top of roast; make slices by cutting close along sides of rib bones. Most of you KNOW, I have NOT tried this recipe! It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. Marilyn Sultar 9037 Minced chilies 2.00tb A new refreshing way to enjoy branberries with your turkey and add elegance to your table. Dissolve JELL-O jelly powder in boiling warer. Add cranberry cocktail. Pour 3/4 cup into a lightly greased 5 cup ring mould. Chill until partially set around edge. Arrange whole almonds in a decorative pattern on partially set jelly and press down gently. Chill until set,but not firm. Meanwhile add spices to remaining jelly and sp9on over first layer in mould. Chil until firm, about 4 hours. To unmould, dip mould in warm water for about 10 seconds, then invert onto serving plate. Garnish as desired. Note**Mixture may also be chilled in an 8 inch cake pan. an Holidays Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350 degrees. All Vegetables should be coarsely chopped. Rub Paprika, Salt, Pepper, and Garlic all over lamb. Set aside. In a roasting pan, nestle lamb in the center of the vegetables and cook, uncovered for approx. 20 min (for 4 lb. leg) or until top of lamb is brown Add water, cover, and cook 1 1/2 hours for medium done roast. serve with Moroccan Lamb Sauce. LAMB SAUCE: strain vegetables from roasting pan. Pour drippings in a heav pan and add Tomato Paste and water. Simmer for about 15 min, skimming grase from top of sauce several times. Odyssey as escapees from the Nazis, my two brother, my sister and myself made a stop at a farm with the usual trepidation; would they give us shelter or turn us into the Fascists? They welcomed us. One of the their children was celebrating First Communion and they were delighted to share the happy event with us. In fact,as if we were part of the f Melt cheese and when HOT, add remaining ingredients; serve. They had very little sugar, which they had saved from before the war and asked us to make one of our desserts with it. It was near Shavout and we thought of Tortelli Dolci. Some of the ingredients were missing, but they were delicious to anyway or so it seemed to us at the time. " Combine the citron with 1 egg yolk, 3 Tbs Preheat oven to 375F. Brown meat, drain. Add corn, tomato sauce,picante sauce, chili powder, cumin. Simmer, stirring frequently, 5 minutes. Combine cottage cheese, eggs, parmesan cheese, oregano and garlic salt. Mix well. Arrange 6 tortillas on bottom and sides of lightly greased 13x9x2 inch baking dish, overlapping as necessary. Top with 1/2 the meat mixture. Spoon cheese mixture over meat. Arrange remaining 6 tortillas over cheese. Top with remaining meat mixture. Bake in preheated oven about 30 minutes. Remove from oven, top with cheddar cheese. Let stand 10 minutes before serving. bsp of the ricotta mixture over each disk. Fold each disk in half and press the round edge with a fork to seal. Place on an ungreased baking sheet and bake in preheated oven 400F oven for 15 minutes. Serve before the filling make the pastry become soggy. Yields about 3 Dozen Prepare Sour Cream Topping ahead and refrigerate until ready to use. Cook ground beef in 1-inch skillet, stirring occasionally, until brown; drain. Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry). Heat to boiling, stirring constantly. Spread in ungreased pie plate, 9 X 1-1/4 inches. Spread Sour Cream Topping over ground beef mixture. Sprinkle with lettuce and cheese. Serve with tortilla chips or fresh vegetable slices if desired. ABOUT 3-1/2 CUPS DIP; 30 CALORIES PER TABLESPOON. To Microwave: Crumble ground beef into 2-quart microwavable casserole. Cover tightly and microwave on high 2 to 4 minutes, stirring after 2 minutes, until no longer pink; drain. Stir in mustard, chili powder, onion, bell pepper, beans, tomato sauce and seasoning mix (dry). Cover tightly and microwave 4 to 6 minutes, stirring after 2 minutes, until boiling. Continue as directed. SOUR CREAM TOPPINGMix all ingredients. Remove wrappers from the first can of tamales. Cut tamales into thirds. Combine the cut tamales, the hominy, sausages, and Cream of Chicken soup. Turn into a 1. 5 quart casserole. Bake, uncovered, in 350 F. oven for 35 to 40 minutes. Remove wrappers from second can of tamales. Cut tamales diagonally in half. Garnish top of casserole with cut tamales. Sprinkle cheese on top. Return to oven to melt cheese and heat top tamales. Serves 6. oly :-1.00 Mono :-1.00 Oven Temp:0 Remove skin from chicken breasts and wipe with damp paper towels. Beat eggs in a pie plate or shallow bowl with a fork; beat in taco sauce and salt. Combine bread crumbs, chili powder, cumin, garlic powder and oregano in second pie plate or dish. Dip chicken breasts in egg mixture, then into crumb mixture to coat well. Arrange in a single layer in a large jelly-roll pan; drizzle with melted butter. Bake in a 375 F oven for 35 minutes until crisp and tender. To serve, pile shredded lettuce on a large serving platter. Arrange the baked chicken on top. Garnish with shredded cheese, tomato wedges and sour cream. Serve hot, warm, or at room temperature. Makes 8 servings. re is very smooth. Pour into unbaked pie shell and bake at 375 degrees F. for 45-55 minutes until filling is set. NOTES: * This is an extremely simple and extremely good pie recipe. You can even cheat and use store-bought pie crusts, in which case the whole thing ta Crumble ground meat into a 2-quart casserole. Add onion. Micro-cook, covered, on 100% power for 5 to 6 minutes, or till meat is no longer pink, stirring once to break up. Drain off fat. Stir in UNDRAINED tomatoes, tomato paste, flour, and seasoning. Micro-cook, covered, on 100% power for 7 to 8 minutes or till mixture is thickened and bubbly, stirring once. Set aside. Stir together beaten eggs, hot cooked spaghetti, and butter/margarine. Form spaghetti mixture in a "crust" in a greased 10-inch pie plate. Cover with clear plastic wrap. Micro-cook spaghetti crust on 50% power for 5 1/2 to 6 1/2 minutes or till crust is just set, giving dish a half-turn after 3 minutes. Spoon cottage cheese over bottom of crust. Spread meat mixture atop cottage cheese. Micro-cook, uncovered, for 3 to 3 1/2 minutes or till hot, giving dish a half-turn after 1 1/2 minutes. Sprinkle with topping; let stand 5 minutes. Cut into wedges to serve. Makes 6 servings 4829 Pepper * 3 Cups of uncooked pasta should be used. ** Each tomatillo should be cut into 8 wedges. *** The jalapeno should be seeded and finely chopped. **** The pineapple chunks should be the ones canned in their own juice. Drain but reserve 2 Tbls of the juice. Cook the pasta as directed on the package and drain. Rinse with cold water and drain again. Mix the pasta, tomatillos, chile and pineapple. Mix the reserved juice and the remaining ingredients. Pour over the pasta mixture and toss. Cover and refrigerate until chilled, at least 2 hours. 4831 Salt 0.75ts 4831 Zucchini; chopped 1.00c 4831 Eggplant; chopped pared 1.00c 483 Brown hamburger and add onions and garlic and cook until soft. Add soups and salsa. Warm all the way through. Add to rice. Mix in sour cream. Salt and pepper to taste. Put in casserole dish and top with cheese and cook for 30 minutes at 350 degrees or until cheese is bubbly and casserole is warm all the way through. 4831 Garlic; crushed 1.00c Heat the oven to 375 degrees F. Cook and stir the meat, onion, green pepper and garlic in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the tomato sauce, UNDRAINED corn, 1 1/2 ts salt, the chili powder, pepper and olives. Heat to boiling then reduce the heat and simmer, uncovered, while preparing the cornmeal topping. Mix the milk, cornmeal and 1/2 ts salt in a saucepan. Cook and stir over medium heat just until the mixture boils. Remove from the heat and stir in the cheese and eggs. Turn the hot meat mixture into an ungreased 2 1/2 to 3-quart casserole. Immediately pour the topping onto the meat mixture. Bake, uncovered, until a knife inserted in the topping comes out clean, about 40 minutes. Serve hot. .00 g White chocolate, grated 2.00 ts Kahlua 1.00 pn Ground nutmeg Instructions: Servings: 4 Combine sifted flour and icing sugar with egg and a tiny drop of colouring in food proces Combine ketchup and chilies;set aside in small bowl. Beat eggs,water salt and pepper with a fork to blend well. Heat butter in a 10" skillet until sizzling and lightly browned. Pour egg mixture all at once and cook slowly. Run spatula around edges,lifting to allow uncooked portion to flow underneath. When mixture is set,fold in half. Cut into pie-shaped wedges. Top each serving with 2 tbsp. ketchup mixture. Makes 3 servings. . Cut into 1 cm strips using fettucine att Mix cream cheese, picante sauce and dried beef until creamy. (You may chop the dried beef in a food processor, then add the other two ingredients and mix. ) Place one tortilla shell on serving dish and spread with a layer of the mixture. Repeat this process until you have a stack of 8 to 10 tortilla shells with cream cheese layers between. Cover with plastic wrap and refrigerate overnight. Cut into wedges to serve. Sprinkle with grated cheese and paprika. If desired, serve with sour cream, guacamole, or extra picante sauce on the side. The grated cheese can also be added to the cream cheese mixture rather than sprinkled on top. 0000015725 0000015725 0000015725 0000015725 0000015725 0000015725 0000015725 0000015725 0000015726 0000015726 0000015726 0000015726 0000015726 0000015726 0000015726 0000015726 0000015726 0000015726 0000015727 0000015727 * Meats should include only one of the following: Saltpork, Ham Hock, or diced bacon. Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. 015728 0000015728 0000015728 0000015728 0000015728 0000015728 0000015728 0000015729 0000015729 0000015729 *substitute: 2 cn (15 ounces each) black beans Rinsed and drained Heat water and beans to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer about 1 hour, stirring occasionall until beans are tender (do not boil or beans will burst); drain. Stir in remaining ingredients. Cook and stir until mixture is hot. 4 SERVINGS (ABOUT 2/3 CUP EACH); 135 CALORIES SERVING. 0000015731 0000015731 0000015731 0000015731 0000015731 Brown smoked Sausage in skillet. Add beans, chili powder, and cumin, and cook 10 to 15 minutes or until thoroughly heated, stirring often. Toss together lettuce, green pepper, tomatoes, cheese, avacado, and celery with the dressing and hop pepper sauce. Add taco chips. Mix in hot sausage/bean mixture and serve immediately. SERVINGS: 4 to 6 ///\oo/\\\ From the hearth in Sandee's Kitchen. 0015733 0000015733 0000015733 0000015734 0000015734 Oil chicken until tender. Remove, reserving broth. Remove skin and ones from chicken and cut into bite sized pieces. Grate Cheese and ash Tomatoes. Combine chicken, Onions, Cheese, Garlic Salt, Chili owder and Tomatoes. Drop tortillas into bOiling chicken broth until oftened. Line large baking dish with softened tortillas. Add chick- n mixture. Pour the 2 cans of soup over the chicken. Bake at 350 egrees for 35 minutes or until bubbly and hot. :-1.00 Mono :-1.00 Oven Temp:0 **Cook Lasagna according to package directions. Heat oil in a wide frying pan over medium heat. Add onion, garlic, and red or green pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce, salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10 minutes); stir often. Prepare cheese filling. Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses. Repeat layering, ending with cheese slices. Bake uncovered in a 375F oven for 35 minutes or until bubbly. Let stand, uncovered, for about 5 minutes before cutting into squares. Cheese filling: Stir together 1 pint small curd cottage cheese, 2 eggs, 1/3 cup chopped cilantro, and 3 to 4 Tbl diced canned green chiles. Ole! Rita in Scottsdale * Avocado should be peeled and cut into wedges. Toss all ingredients except lettuce, avocado and paprika. Serve on lettuce with avocado; sprinkle with paprika. 000003 7953 Salt 0.25ts 000004 7953 Eggs, large 2.00 000005 7953 Egg yolk, large Preheat oven to 350F. In a small bowl, whisk together the oil, chili powder, oregano, and cumin to blend well. Pulverize the tortilla chips in a food processor. Pour into a shallow bowl. Dip the chicken pieces in the seasoned oil; then dredge in the ground chips until coated. Set on a foil-lined baking sheet and bake for 45 minutes, until browned and crisp outside and tender inside. Serve hot. 000009 7953 lightly & Beat eggs at medium speed on an electric mixer until frothy. Gradually add sugar, beating until thick. Heat half and half in a 3-quart saucepan over low heat until hot. Gradually stir about one-fourth of hot mixture INTO eggs; add remaining hot mixture, stirring constantly. Cook over low heat until mixture is slightly thickened and reaches 165 degrees. Remove form heat, and stir in choclate syrup and remaining ingredients. Cool in refrigerator. Pour into freezer can on a 1 gallon freezer. Freeze according to manufacturer's instructions. Let ripen at aleast 1 hour. Yield about 1 gallon. 0001 7955 unbleached 0.00 000002 7955 Sugar 2.00c 000003 7955 Baking powder 1.00ts 000004 Combine all ingredients in a medium mixing bowl. Serve at once or refrigerate and serve cold. 49 calories per serving. 7955 Eggs;large, whole 4.00 000006 7955 Vanilla 1.00ts 000007 7955 Almond extract 0.50ts 000008 In saucepan, bring small amount of water to boil; add corn. Reduce heat to simmer and cook for 5-7 minutes or until tender; drain. In another saucepan, melt butter over medium heat; cook onion and green pepper for 2-3 minutes or until softened. Stir in pimiento, salt, pepper, and corn. Makes 4 servings. :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Make batter by mixing together the cornmeal, eggs, soda, drippings, milk, and salt. Mix well. Brown meat and drain off grease. Grease a 9 x 13-inch baking pan. Add 1/2 batter then sprinkle on the meat, onions, peppers, and last add cheese. Cover with remaining batter. Cook at 350 degrees F. for about 45 minutes. Serve hot. Work it until the mixture resembles coarse semolina. Add the egg yolk and the whole egg and do not work the machine for a Mix all ingredients except cheese. Heat greased iron skillet and pour 1/2 the mixture into the pan. Put 1/2 of the grated cheese on top, then pour remaining mix over it. Put rest of the cheese on top. Bake for 35 minutes at 350F. Cool for at least 30 minutes before cutting. he pastry will keep very well in the refrigerator for a few days, wrapped in transparent film) Notes ********** RECIPE ENDS ******** 0 -1.00 -1.00 -1.00 -1.00 -1 LAYER #1 Blend all ingredients. Spread in bottom of springform pan. Chill one hour. LAYER #2 1 cup cottage cheese 1 large avocado, peeled and chopped 2 tbsp EACH of diced green chilies and onion 1 garlic clove, minced 1 tbsp lemon juice 1/2 tsp salt In food processor or blender, blend first two ingredient until smooth. Add remaining ingredients, blend well. Spread over first layer. Chill one hour. LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of chopped green onions and sliced black olives Spread sour cream over layer two. Sprinkle with remaining ingredients. Chill 1 hour. Unmold and serve with taco chips or crackers. Serves 10. **NOTE** In the picture, they show thin slices of avocado around the outside edge with a whole black olive at each end. Red pimento is crossed in the center, and green onions are sprinkled over top of that. Served on a bed of fancy leaf lettuce with the tips of taco chips underneath the mold all the way around. Entree Pies * Jalapeno Chile should be seeded and finely chopped. Cut the eggs lengthwise into halves. Slip out the yolks and mash with a fork. Mix the mashed yolks with the mayonnaise, cumin, capers, mustard, salt and the jalapeno pepper. Fill the egg whites with the egg yolk mixture, heaping lightly. Sprinkle with ground red chiles and garnish with the cilantro. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 1 sible Brownie Pie Pies 24820 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15710 Impossible Buttermilk Pie Pies 24821 6 -1 -1 - Cook beef and onions. Add mashed beans. Stir in rest of ingredients. Simmer for 5 minutes. Keep warm and serve warm. Pies 24822 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15712 Impossible Cheesecake Pies * Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. or in large bowl. Make a well in center of flour. Add remaining ingredients except oil. Mix thoroughly with fork, gradually bringing flour to center, un Preheat oven to 400 F. On lightly floured surface roll dough to a 25-inch round. Transfer to a 12-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Lane pastry shell with pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil with weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white and bake 1 minute longer. Cool completely on wire rack. In large bowl, toss together cheeses. Sprinkle half the cheese mixture over bottom of cooled tart shell. Top with a layer of tomatoes, then half the onions, the zucchini, pepper, olives, remaining onions then remaining cheese. Bake 20 minutes or until heated through. Cool 15 minutes on wire rack before removing outer ring. Serve warm. Makes 10 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] Keep noodles warm in 200F oven. Serve warm. Mexican Fruit Dessert MEXICAN FRUIT DESSERT: contains liqueur ground cinnamon Toss oranges, bananas, and strawberries with liqueur in medium bowl. Divide fruit among 6 dessert dishes. Beat whipping cream and pwdered sugar in chilled small bowl until stiff. Spread over fruit. Sprinkle with cinnamon. Serve immediately. Makes 6 servings. (about 315 calories per serving) Recipe from Vetty Crocker's "30 Minutes or Less" Cookbook 47 Finely chopped white onion 3.00tb Mash garlic as fine as possible, add flour and saute in butter. (A clay pot is preferred for this. ) Add soup stock and boil 15 minutes. Strain and return to fire. Add seasonings. With soup at boil, slip eggs in gently so the yolk doesn't break. When eggs are poached, serve in bowls with one egg per bowl and parsley and cheese on top. 1.00lb 2748 Green Chili (chopped) 1.00cn Brown ground beef and onion until onion is tender. Stir in tomato sauce, chili powder, worcestershire sauce and brown sugar, simmer until thick. Meanwhile, prepare hash browns. Place in pie pan or 9x9x2 pan. Top with meat mixture, then slice tomatoes and top with cheese. Broil long enough to melt cheese. 2748 Bisquick 1.00c 2748 Sour cream Mix buckwheat kernels and egg. Cook buckwheat mixture in 10-inch skillet over medium-high heat, stirring constantly, until kernels separate and dry. Stir in onions, garlic, water, margarine, vinegar, salt and cumin. Heat to boiling, stirring constantly; reduce heat. Cover and simmer about 5 minutes or until kernels are tender and liquid is absorbed. Stir in tomato and avocado. 8 SERVINGS (ABOUT 3/4 CUP EACH); 120 CALORIES PER SERVING. 2749 Bisquick Preheat oven to 350 deg. Combine sour cream, cottage cheese, garlic powder and green chiles and set aside. Brown Meat and onions. Add tomato sauce, olives and salt. Layer in greased cassarole -- tortilla chips, matm sour cream mixture and cheese. Bake 20 -30 min. until hot and bubbly. ries :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Spread beans in 9 x 13 inch baking dish. Combine sour cream abd mayonnaise; spread over bean dip. Cover with picante sauce. Sprinkle with cheese and top with black olives. Bake uncovered at 350 degrees for 30 minutes. Serve with tortilla chips. tb Cold milk, if needed Instructions: This unusual dish as a dessert, as a mid-way course in a large dinner, or as a snack. Pudding may be misleading, since it is really a thick * See Sowest 2 For the Recipe. Prepare the Casera Sauce; set aside. Mix the eggs, half-and-half, oregano, salt and pepper with a fork just until the whites and yolks are blended. Heat the margarine in an 8-inch skillet or omelet pan over medium-high heat. As the margarine melts, tilt the skillet to coat the bottom completely. When the margarine just begins to brown, the skillet is hot enough to use. Quickly pour the egg mixture into the skillet. Slide the skillet back and forth rapidly over the heat, and at the same time, stir quickly with a fork to spread the eggs continuously over the bottom of the skillet as they thicken. Let stand over the heat a few seconds to lightly brown the bottom of the omelet. (DO NOT overcook; the omelet will continue to cook after it is folded. Tilt the skillet; fun the fork under the edge of the omelet to loosen from the bottom of the skillet. Sprinkle with the cheese and chiles. Fold the portion of the omelet nearest you to the center. (allow for a portion of the omelet to slid up the side of the skillet. ) Turn omelet out on a warm plate, flipping the fold portion of the omelet over so the far side is on the bottom. Tuck the sides of the omelet under if necessary. Top with the Casera Sauce and sour cream; sprinkle with fresh, chopped cilantro, if desired. RECIPE ENDS ******** briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flam * The chicken or turkey should be chopped into small chunks. In a blender container, combine the 1/4 cup of water, tomato, oil, chili powder, and chicken bouillon granules. Blend until very smooth. Transfer to a small saucepan. Cook, stirring constantly, until thick, about 7 minutes. Stir in the chicken or turkey. Season with a little salt and pepper. Keep warm. With a fork, beat the eggs with the second 1/4 cup of water, the salt and pepper, until well blended but not frothy. In an 8-inch omelet pan heat 1 Tbls of the butter until it sizzles and browns slightly. Tilt the pan to coat the bottom and sides. Pour about 1/2 cup of the egg mixture, leaving the heat on medium-high. As the egg sets, lift the edges to allow the uncooked portion on top to run under the cooked portion. Continue until all of the egg is cooked. Spoon about 1/4 cup of the chicken mixture down the center of the omelet. Fold the sides of the omelet up over the chicken mixture. Tilt the omelet pan to roll the omelet over and out onto a hot plate. Repeat with the remaining butter, egg mixture and chicken filling, three more times and serve hot. Sprinkle Chicken With Cumin & Chili Powder. Heat Oil in A Medium Skillet; Add Chicken & Cook Over Medium Heat 3 To 4 Min. On Each Side. Add Water & Bouillon Granules; Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken From Broth, Reserving Broth in Skillet. Cover & Chill Chicken. Bring Broth To A Boil & Cook Until Reduced To 1/4 C. Remove From Heat & Cool. Strain Broth Through A Sieve & Pour Into Processor. Add Avocado, Cilantro, Lime Juice, Green Onions, Pepper & Garlic. Process Until Smooth. Cook Fettuccine According To Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Fettuccine & Half Of Avocado Mixture; Toss Well. Place in Center Of A Serving Platter. Arrange Zucchini Around Fettuccine-Avocado Mixture. Cut Chilled Chicken Into 1/4 in. Strips & Arrange Over Fettuccine; Sprinkle With Olives. Spoon Remaining Avocado Mixture Into Center Of Chicken; Sprinkle With Chopped Cilantro. Garnish With Fresh Cilantro Leaves If Desired. 3.00 Puree the beans to a coarse paste in a blender or food processor or mash by hand. Place the bean paste in a sauce pan with the water and heat. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes. Put in chafing dish and serve hot. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks crumbs. MEATBALLS: While bu Preheat oven to 400 degrees. In small bowl, combine first 6 ingredients. Cut each pit bread in half; spread each half with margarine mixture, then cut each into quarters. Place on baking sheet; bake 3-5 minutes until browned and crisp. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add re Mexican Rarebit Sliced pimento Minced parsley In the top of a double boiler, saute green pepper in butter till tender. Place over hot water and add tomatos, corn, chilies, salt and cheese. Stir till well-blended and cheese is melted. Blend in crumbs and egg. Cook and stir till mixture is thickened. Put ina chafing dish, garnish with sliced pimento and minced parsley. e. To serve: place noodles on a platter. Cover with meatballs and sauce, gar Place olive oil and garlic in 9-inch microwave-proof pie plate. Microwave on HIGH (100% power) 45 seconds. Drain pinto beans, reserving 1/3 cup of juices. Add beans and reserved juiced to garlic mixture in microwave-proof pie plate. Mash beans with potato masher until all are broken up. Stir in pepper. Cover with wax paper and microwave on HIGH 3 minutes. Stir well and smooth out top to make even. Makes 2 cups. 13768 Almonds; blanched 0.50l Mix rice, flour, salt, pepper and eggs. Cut cheese into twenty-four 1/2-inch cubes. With wet hands, shape about 1 tablespoon rice mixture around each cheese cube. Roll rice balls in tortilla chips. Heat oil (2 to 3 inches) in deep fryer or Dutch oven to 375 degrees. Fry rice morsels 4 to 6 at a time 3 to 3-1/2minutes or until golden brown. Remove with slotted spoon. Drain on paper towels; keep warm. Repeat with remaining rice balls. Serve with salsa, guacamole and sour cream if desired. 2 DOZEN APPETIZERS; 85 CALORIES PER APPETIZER. e mixture to an ice cream maker and freeze following manufacturer's instructions. After the ice cream stiffens, about 2 minutes before it is done, add the chopped cookies, then continue freezing until the ice cream is ready. Makes 1 generous quart. b 13769 ETCHUP 0.50c c 13769 CHIL POWDER Lots of salt - Mix together and serve with tortilla chips. It is usually better if made just an hour or so before serving. KeyWords :Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Shrimp should be peeled and deveined. ** Jalapeno Chiles should be seeded and finely chopped. Heat water, lime juice, garlic, salt and pepper to boiling in a 4-quart Dutch oven; reduce heat. Simmer uncovered until reduced to 2/3 cup. Add shrimp. Cover and simmer 3 minutes; do NOT overcook. Immediately remove shrimp from liquid with slotted spoon; place in bowl of iced water. Simmer liquid until reduced to 2 T; cool. Mix reduced liquid, shrimp and remaing ingredients except shredded lettuce and lemon wedges in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Just before serving place 1/4 cup lettuce on each of 6 serving dishes. Divide shrimp mixture among dishes. Garnish with lemon wedges. 2.00 tb Parsley, chopped 0.25 ts Each thyme, and either 0.00 -rosemary or savory 0.12 ts Each ground allspice and 0.00 -pepper 0.12 ts Ground cloves 0.25 ts Ground cin Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. saute the onion in the oil until transparent. Add the garli Melt butter or margarine in a saucepan; add spinach and salt. Cover. Place on a high heat until steaming; turn to a lower heat and cook until just tender. Drain. Add light cream, horseradish and pepper; heat. Garnish with sliced hard cooked egg. Serves 6. Add about 1/2 cup stock, cover the pan, and simmer about 15 minutes to cook the meat through. Uncover the frying pan and check the liquid. Remove all but 2 or 3 MEXICAN STUFFED CHICKEN Preheat oven to 37 5. With kitchen hammer, pound out breasts to 1/ 4 in thick. On each one, place a Tbsp. of chilis and silce of Jack cheese. Roll up an place seam side down in baking dish. Brush with beaten egg. Mix together bread crumbs, Parmesan cheese and chili powder and sprinkle over the chicken rolls, patting into place to form a crust. Bake for about 20 min- cheese inside will be melted and the crust nicely browned. Serves 2. Spoon the mixture into the pr Twist mushroom stems free, trim off dried ends, and finely chop stems. In a 10-12" frying pan over medium heat, combine stems, onions, garlic, cumin, chili powder, and 1/4 cup water. Stir often until vegetables begin to brown. Add 2 tablespoons water, scrape browned bits free, and repeat step. Add tomato sauce, chilies, and 1/2 the cheese. Remove from heat and gently stir in the stuffing. Rub mushrooms with oil. Set cup side up in a 9x13" pan. Mound all the filling into caps. Sprinkle with remaining cheese. Bake in a 400'F. oven until cheese is lightly browned, 15-20 minutes. Per serving: 199 calories; 9. 6 grams protein; 8. 7 grams fat; ( 3. 6 grams saturated fat); 23 grams carbohydrates; 731 milligrams sodium; 20 milligrams cholesterol. ~Kathy Addison, Albuquerque, New Mexico. Check halfway through the baking time and add a foil edging to protect the crust from overbrowning if necessary. Cool slightly on a wire rack, then serve hot Heat oven to 400F. Grease rectangular pan, 13x9x2 inches. Mix baking mix, cornmeal, 3 tablespoons of the taco seasoning mix and the milk until soft dough forms; beat vigorously 30 strokes. Pat dough in pan. Bake 10 minutes. Mix remaining taco spread over crust. Spread salsa over bean mixture; sprinkle with cheese. Bake 8-10 minutes longer or until cheese is melted; sprinkle with onions. Cool 5 minutes. Cut into 2-inch squares. Cut each square diagonally in half to form triangle. Cream butter with 1/4 c powdered sugar. Add salt, vanilla, flour and nuts and mix well. Roll dough into small balls and place on greased baking sheets. Bake at 325 for 15 minutes. Roll in powdered sugar while warm. /\/\ara | 4.50 c Milk 8.00 oz Cool whip Instructions: Mix cake as directed on package and bake. Cool. Cover cake with dr Mix sugar and cocoa in microwave-safe bowl. Lay margarine and marshmallows on top. Microwave at 2 minutes on high. Add vanilla and (up to) 1/4 cup milk; "stir like hell. " Chill on dish. p with Cool Whip and nuts or coconut. Notes ********** RECIPE ENDS ******** The only caveat is to brown the food without burning the juices. Even if you start with high heat to sear a piece of meat, red In a 9" microwavable quiche dish or round cake dish combine oil, onion, garlic, zucchini and pepper; stir to coat veggies with oil. Microwave, uncovered at high (%100) 4 to 6 minutes or until softened, stirring part way through. Lightly beat eggs with seasoning; stir in cheese. Pour egg mixture over vegies; stir until mixed. Microwave, uncovered at medium high (%70) 3 minutes. Stir mixture with fork, moving outer cooked parts toward center>Microwave at medium high 3-5 minutes or until frittata is set. Let stand flat on counter 5 minutes before serving. Makes four servings. is a layer, carefully pour off the grease, reserving the liquid at the bottom to add to the sauce later. If the food was sauteed, there won't be enough juice to worry about, so just dispose of the fat. You now have a choice to make. Do you want to saute a chopped onion, a few shallots, or a clove or two o Freeze steak 1 hour to make slicing easier. Cut steak into very thin slices across the grain. In a 2 qt. microwave-safe casserole, combine beef and onion. Cover with lid;microwave on high 5 minutes or until beef is no longer pink,stirring once during cooking. In small bowl,stir soup until smooth;stir in sour cream and paprika. Add to beef,stirring to coat. Cover,microwave @ 50 percent power 3 minutes or until heated through. Serve over noodles. Makes about 3 1/2 cups or 4 servings. iquid c This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can reduce sodium content. Makes 2 servings. Garnishes: shredded romaine lettuce, sliced red onion, grated Monterey Jack cheese, and sour cream. Stir oil, onion, jalapeny, and garlic together in 9-inch glass pie plate. Cover with plastic wrap, leaving one corner open for vent. Microcook on HICH power 1 minute. Stir in cumin, oregano, chili powder, and ground coriander; microcook, covered and vented, 1 minute. Stir in beans and water; microcook, covered and vented, 2 minutes. Transfer 1/2 cup bean mixture to blender or food processor and puree. Stir back into remaining beans. Season to taste with salt and pepper. Combine avocado, tomato, scallion, fresh coriander, lime juice, and zest in small bowl. Season salsa to taste with salt and pepper. When ready to serve, microcook beans, covered and vented, until very hot, 1-3 minutes. Serve beans with tortillas, salsa, and garnishes. TCH 4.0 RECIPE BEGINS ******** Title :Sunken Kisses Serves :48 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Line an 8 x 8 glass baking dish with buttered wax paper. Break chocolate into small pieces and place in a bowl with the butter. Cook in microwave on high for 3 minutes, until the chocolate has completely melted. Beat eggs and sugar together until creamy. Sift flour with salt and baking powder. Stir all ingredients together. Spread mixture evenly into baking dish. Cook for 8-1/2 minutes, rotating dish 1/4 of a turn thrice during cooking period. Cool brownies in the dish. Remove paper and cut brownies into squares. Servings: 16 Line 2 cookie sheets with parchment or lightly grease. Sift flour, b. soda and salt in small bowl. Set aside. Use electric mixer on medium cream butter, brown sugar, 1/4 c granulated sugar, peanut butter and vanilla in med. size mixing bowl till l Wash cauliflower and pat dry. Separate into flowerets. Microwave butter in a small dish until melted. Combine remaining ingredients in plastic bag. Dip several pieces of cauliflower at a time in butter. Add to crumbs and shake to coat evenly. Repeat with remaining cauliflower. Arrange in single layer in 12x8" glass baking dish. Microwave, covered, with a paper towel on high for 4-1/2 to 5-1/2 minutes. Measure out 48 rounded teaspoon Trim fat from chicken breast halves if necessary. Cut chicken into 1-inch pieces. Toss chicken and oil. Mix remaining ingredients except Apricot-Honey sauce in plastic bag. Shake about 6 pieces of chicken at a time in bag until coated. Shake off excess crumbs. Arrange chicken pieces in single layer in microwavable pie plate, 10 x 1 1/2". Cover with waxed paper and microwave on high 7 to 8 minutes, rotating dish 1/2 turn after 3 minutes, until chicken is done. Serve with Apricot-Honey Sauce. Apricot-Honey Sauce: Mix all ingredients in a 2-cup microwavable measure. Microwave uncovered on high about 2 minutes or until hot. d Section 6/24/93 Rodney Notes ********** RECIPE ENDS ******** -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 kid 15640 Hot Dog Casserole Pork Casserole 24694 6 -1 -1 -1.00 -1. Spoon corned beef hash in 1/2 of microwave safe dish or pan. Press hash against bottom and sides of pan. Microwave on high for 2 1/2 to 3 1/2 minutes or until hot. Rotate once during cooking. Make 3 deep indentations in hash with back of spoon. Break eggs,one at a time,and add to each indentation. Cover dish with vented plastic wrap. Program microwave oven to medium high (70%) and cook for 2 to 3 minutes or until eggs are almost set. Rotate pan once during cooking. Let stand covered for 2 minutes. Season with salt and pepper. Serves 3. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 kid 15643 Hot Fudge Cake With Sauce Pies 24698 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 15644 Hot Fudge Pudding (cake) With Sauce. Trim excess fat from pot roast. In a 3-quart casserole stir together Worchestershire sauce, beef bouillon granules, sugar, oregano, garlic, 1/2 cup water, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Add pot roast to mixture in casserole. Cook, covered, on 100% power (high) about 5 minutes or till the liquid is boiling. Cook covered, on 50% power (medium) for 35 minutes more. Turn pot roast over. Add potatoes, carrots, celery, and onions. Cook meat and vegetables, covered, on medium for 25 to 40 minutes or till meat and vegetables are tender, spooning liquid over the meat and vegetables once or twice during cooking. Transfer meat and vegetables to a serving platter, reserving the liquid in the casserole. For gravy, skim fat from the reserved liquid. Stir together tomato sauce and flour. Stir tomato mixture and mushroom into the liquid in the casserole. Cook uncovered, on high for 5 to 10 minutes or till thickened and bubbly, stirring each minute till the mixture starts to thicken, then stirring every 30 seconds. Cook, uncovered, on high for 30 seconds more. Serve gravy with meat and vegetables. Makes 8 servings Bake at 325 degrees F. , 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a ti layer in this order, in a 9x13 pyrex pan: sauce, 1/2 the noodles, 1/2 ricotta, 1/2 mozzarella, sauce, noodles, ricotta, mozzarella, sauce. Cover tightly with Saran wrap. My microwave is a 650 watt machine, with a carousel. I cook it on HIGH for 8 to 8 1/2 minutes, and MEDIUM LOW for 32 mins. Remove saran, sprinkle w/ Parmesan, recover and let stand for 15 minutes. ; continue baking 30 minutes. Loosen cake from rim of pan; cool b In food processor, shred carrot. Add remaining ingredients except for the tomato paste. Process until blended. Invert a 6 oz custard cup in center of a 9" glass pie plate. Shape mixture into a ring around cup. Spread the tomato paste over the top of the meat loaf. Cook in microwave on high 15 minutes or until juices run clear. Pour off any fat from dish before slicing. Spoon over cheesecake, chill. Notes ********** RECIPE ENDS ******** Servings: 6 *BASE* Combine peaches, sugars, lemon juice, cinnamon and cloves in 2 quart souffle dish. Let stand 5 minutes. Dot with butter, cover tightly. Microwave on high 10 minutes. Uncover, stir in cornstarch dissolved in water. Combine flour, sugar, baking powder. Cut in margarine, Stir in milk and cream just until dough comes together. Turn onto floured board. Roll to 1/2" thickeness, cut into 2" rounds. Top peach mixture with a ring of biscuits, sprinkle with cinnamon/sugar. Spoon some of the juices over the biscuits. Cover. Microcook on high 1 minute, uncover, Microcook on high 5 minutes. Let stand 10-15 minutes. From the recipe files of Sheila Exner - September 1991 5.00c g 15656 Pouches liquid pectin 2.00 h 15657 Green Beans; Whole 4.00oz Fat grams per serving: Approx. Cook Time: :15 LOAF: Empty can(s) of salmon in bowl, undrained, flake and break apart with fork. Add remaining ingredients. Mix thoroughly, place in microwave ring pan. Cover with wax paper and cook on High 6 minutes. Let stand 5 minutes. Unmold. SAUCE: Melt butter on High 30 seconds. Stir in flour. Cook at High 30 seconds to 1 minute. Stir in milk, slowly. Add dillweed and pepper. Cook on High, stirring every 1 to 2 minutes till thickened. Finely slice cabbage; place in large bowl. Mix together vinegar, sugar, cloves, peppercorns, bay leaf and coriander seeds; mix with cabbage. Let stand for at least 15 minutes or up to 1 hour to blend flavors. In 12 cup (3 L) microwave-safe dish, microwave at High for 1 minute. Stir in cabbage mixture along with apple; cover with lid or vented plastic wrap and microwave at High for 20 minutes or until cabbge is tender, stirring every 5 minutes. Remove bay leaf and cloves. Season with salt and pepper to taste. c Mixed small fruit ie. 0.00 Raspberries,blackberries 0.00 Gooseberries or currants 2.00 tb Water 1.00 c Sugar 8.00 sl Bread;white 0.00 Whipping cream and berries 0.00 for garnish Instructions: Wash the fruit, then cook in a saucepan with the water and sugar until slightly softened. Do not overcoo Place chcolate, butter and sour cream in 3 quart microwavable container. Cover and cook in microwave oven at full power 2 minutes. Stir thoroughly. Cook 1 minute longer. Stir. Divide mixture into 3 portions. Add brandy extract to 1 portion, rum extract to second portion, and vanilla ectract to the third portion. Mix each portionn well. Shape into 1 inch balls and roll in cocoa, coconut, or chopped pecans. Store in airtight container. The above was from the McCormick Cookbook. I got it yesterday on sale for $ 2. 49 plus tax liscence, and dealer prep. Ross bread slices on top, trimming to fit. Place a saucer on the pudding and refrigerate for several hours or overnight. Unmold and garnish with whipping cream and berries. Yield: 6 servings. Notes ********** RECIPE ENDS ******** SERVINGS (2/3 CUP EACH); 195 CALORIES PER SERVING. In 1 qt. casserole,microwave cream cheese on HIGH 30 seconds or until softened. Stir in soup until smooth. Add remaining ingredients. Microwave on HIGH 4 minutes;stir once during heating. Serve over waffles. Garnish with chopped tomatoes. Makes 4 servings. Drain bacon, reserving fat in casserole. Stir onion into fat. Cover and microwave on high about 2 minutes or until onion is tender in 8 inch microwave safe dish. Combine remaining ingredients; spoon equal portions into and over each apple half. Microwave on high 5 to 6 minutes, rotating dish after 3 minutes (or use turntable). Cover with plastic wrap and let stand 3 minutes. Note: Time based on 650 watt oven, adjust time for different wattage oven. Cover and microwave on high 1 to 3 minutes or until hot. Notes ********** RECIPE ENDS ******** ing cook and stir until thick an Mix all ingredients together & chill at least one hour before serving. "New Recipes From Moosewood Restaurant" ** RECIPE ENDS ******** m "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Combine sugar, salt and vinegar small saucepan. Heat over medium heat until sugar and salt are dissolved, stirring occa- sionally. Makes 1 1/2 cups. PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber. From an article by Joyce Use blender to combine oil, lemon juice, garlic and saffron. Rub this mixture on chicken pieces. Place remaining ingredients in pan with chicken. Simmer covered 20-30 minutes. Serve with LEMON RICE. 4247 Egg; beaten 1.00ea 4247 Milk 1.00c Bottom Layer: Combine first amount of butter, first amount of sugar and cocoa in saucepan. Bring slowly to a boil. Stir in egg to thicken. Remove from heat. Stir in crumbs, nuts and coconut. Pack very firmly into greased 9 x 9 ~inch pan. Second Layer: Combine second amount of butter, milk, flavoring and icing sugar in bowl. Beat together well. Tint a pretty green. Spread over first layer. Third Layer: Melt chips and third amount of butter in saucepan over low heat or hot water. Spread over second layer. Chill and store covered in refrigeraator. This will keep well and will also freeze well. Cut 36 squares. uctions: Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too This icy green confection suits American tastes. Mix gelatin with water and sugar. Bring to a boil, dissolving gelatin and sugar. Stir. Remove form heat, add Midori and cool. Place 1 tablespoon Azuki into each of six champagne glasses. Pour gelatin over and refrigerate. Serve with ice cream balls or whipped cream on top. ********** RECIPE ENDS ******** -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 mea 2903FBeef Pastrami In a mixing bowl crumble almond paste. Gradually add sugar. Add 2 egg whites to almond paste mixture. Beat until smooth (dough will be stiff). Insert large star tube in pastry bag. Fill with dough. Using a slight swirling motion, squeeze dough onto well-greased cookie sheet. Lift tube 1/4-inch from pan until dough breaks easily. Or, drop dough from teaspoon on well-greased cookie sheet. Bake at 350 F for 15-18 minutes. Immediately remove from pan, cool on rack, and ice with Midori Icing. Makes 3 dozen cookies. Midori Icing: Mix icing ingredients together until spreadable. 1203 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 2001FBeef Ragout Entree /vegetarian 1204 Servings: 6 SOUFFLE: Preheat oven to 425 degrees. Generously grease 10" pie plate with 1 T of butter, sprinkle with sugar to coat dish. In medium saucepan, over medium-high heat, melt remaining 2 T butter. Whisk in flour until blended; cook 1 minute, or until bubbly. Remove from heat, whisk in milk until blended. Return to heat and cook , stirring, until mixture boils and thickens. Remove from heat. Whisk egg yolks and a little of the hot milk together until mixture is blended, then whisk into rest of milk mix. Return to low heat and cook, stirring, until mixture thickens, about one minute, do not boil. Remove from heat and stir in milk chocolate and unsweetened chocolate until melted. Stir in orange peel and vanilla. Cool 15 minutes, stirring occasionally. In large bowl, beat egg whites and cream of tartar until foamy, add 2 T sugar, beating until stiff. Fold together with cooled chocolate mixture. Pour into prepared pie plate. Bake 15 minutes or until souffle' has risen, edges are firm and center is still slightly wobbly. Sift confectioners sugar over souffle'. SERVING: Serve with Orange Ice Milk. If desired, garnish with chocolate curls. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 sal 6663FBeef Salad Filling Beef Microwave 1213 4 -1 In a double boiler, melt candy bars with half the cream. Beat eggs in remaining cream. Whisk into melted chocolate. Cook and stir for 5 minutes. Cool Beat milk and pudding mixes. Fold into chocolate mixture. Chill several hours or overnight. Freeze in an ice cream freezer according to manufacturer's instructions. Makes about 3 quarts. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "Millet is an excellent grain which is too often overlooked. It adds both texture and a sweet flavor. These simple crackers are splendid with a fresh fruit salad. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the millet, flours, and salt in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Warm the milk in a small saucepan. Dissolve the honey in the warm milk. Add this sweetened milk to the flour mixture and blend to form a dough that will hold together in a cohesive ball. If necessary, add a little more milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, maximum 1/8 inch. With a sharp knife, cut the dough into 2-inch squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 75-8 5. 000012 2904 (1 pk) Cream Cheese, 8.00oz 000013 2904 Softened 0.00 000014 2904 Creamed Cottage Cheese 1.00c 000015 2904 Crumbled Feta Cheese 0.50c Combine all dry ingredients in a medium bowl. Mix all liquid ingredients together, then add to dry ingredients. Put mixture in well oiled muffin tins (makes 12 muffins. You can also make a loaf bread from this. ) Bake at 375(F) for 15-20 minutes (35-40 for loaf) or until done. 000018 2904 Dry Bread Crumbs 0.25c 000019 2904 GARNISHES --------- Cook bacon in 10-inch skillet until crisp. Remove bacon with slotted spoon, reserving fat in skillet. Crumble bacon and reserve. Cook and stir onion, bell pepper and millet in fat about 5 minutes or until onion is crisp-tender. Stir in water, bouillon granules and ginger. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until millet is tender. Stir in apple and heat until hot. Sprinkle with reserved bacon. 6 SERVINGS (ABOUT 3/4 CUP EACH); 145 CALORIES PER SERVING. Heat 2 tablespoons oil in a soup pot and toast millet until golden brown and beginning to pop. Remove from heat, add 1-1/2 cups water, bring to a boil, and simmer for 20 minutes. In a medium skillet, heat oil and saute celery, green pepper, onion, garlic, and carrot until onion is translucent. To millet pot add 6 cups water (for thick soup), cauliflower, bay leaf, sauteed mixture, soup base, and herbs and celery seed. Simmer for 20 minutes. In a blender, process miso, cashews, 1 cup water, and yeast. Add to soup and simmer 10 minutes. Taste for salt and adjust consistency with more water if you like. Makes 2 quarts ock 2.00c 2905 Salt 1.00ts 2905 Frozen 1.00c 2906 Sa Servings: 2 This combination makes a fragrant, satisfying end product. If you forget the overnight soak you can still make the recipe (see note). Directions: Soak the millet in 2 c water overnight. Without draining, bring the millet, water, and salt to a boil. Reduce the heat and let the pudding simmer about 25 min until tender. Remove the pot from heat and add the fruit, spices, oil and extract. Beat hard for a few strokes. Gently stir in the diced fruit. Divide into two bowls and top them with chopped almonds. Note: If you want to make this pudding but forgot to soak the millet overnight, simmer it 35 min over very low heat. Remove from the stove, fluff with a fork and cover for 10 more min. Millet or any grain, however, is more digestible when soaked or slow-cooked for hours. rge saucepan. Add plantains that have been cut in half, and the ends chopped off. boil for 20 minutes. Drain, peel, and mash together with butter Layer vegetables with salt, and leave 8 hours or overnight. Drain well. Place in a preserving kettle and add spices and vinegar. Bring to a boil. Lift vegetables from syrup with a slotted spoon, and pack into 1 pint preserving jars. Ladle syrup over top, leaving 1/8 inch head space, seal. Process in boiling water bath 15 minutes. he center. Place some of the shredded cheese in the middle and shape into balls. Deep fry until golden brown. *Measured after being ground in pepper mill. Rinse chicken breasts in water. Bring 2 qts. water to a boil in a saucepan with a tight-fitting lid. Add leek tops and 2 slices ginger. Bring water back to a boil. Add whole chicken breats, cover, and cook over high flame for 15 minutes. Turn off heat and allow chicken breats to cool in water for 45 min. , leaving the cover askew. Lift chicken breats out of saucepan and let them drain in a strainer set over a bowl for 20-30 minutes. Refrigerate chicken breasts, well covered, until cold. Remove skin and bone, then pull chicken meat apart into coarse shreds with fingers. Refrigerate until ready to use. Shred Shantung cabbage and refrigerate. In a sm. saucepan, mix together ingred. for Sauce A. In a small bowl, Mix together ingred. for Sauce B. In a lg. bowl mix together the chilled cabbage and chicken. Heat Sauce A until it bubbles, then simmer for 1 min. Add Sauce B to Sauce A. Pour sauces over chicken and cabbage just before serving. Mix well and serve immediately. All prep. , except shredding cabbage, can be done a day ahead. Cabbage can be shredded early in the day and then refrigerated. Makes an excellant lunch entree. Can be served as an appetizer, alone or accompanied by Shrimp Toast and Pearl Balls. This is thought of as a salad. Think of the sauces as the dressing. Lettuce can be used in place of the cabbage. YIELD NOTE: 4 servings if served alone; 8 servings if served with appetizers; 2 to 3 servings if served as entree. 9001 Sticks fresh lemongrass; OR 2.00 9001 Dried lemongrass 2.00tb 9001 Kaffir lime leaves 4.00 9001 (fresh or dried) -OR- 0.00 Soak the bread in the evaporated milk and water for about a half hour. Add the eggs, sugar, vanilla, raisins, ans bananas. bake at 350 deg. F for 45 min to an Hour. Serve hot or cold with Whiskey Sauce. 1.50qt 9001 Fish sauce or salt to taste 1.00tb 9001 Fresh lime juice or to taste 3.00tb TO CRISP CREPES: Heat the oven to 375 F and put as many crepes as will fit in a single layer on a rack - a cooling rack will do. They must be spaced apart for air to circulate around them. Set the rack over a cookie sheet, making sure air can circulate under the crepes, and put them in the oven. Start checking them after about 2 minutes. When they are crisp all around their edges but you can still fold them in the center, take them out and let them cool, folded in half, on another rack. Repeat until you have one for each serving, then put them on plates and fill. FOR ICE CREAM: Strip the mimosa blossoms from their stems and leaves. You will need 1 cup of blossoms. Put them in a non-corroding saucepan with the milk, cream, and sugar, and heat to 200 F, or just under boiling. Let steep for about 30 minutes, keeping the temperature at 190 F to 200 F. Whisk the egg yolks slightly in a small bowl and pour in some of the hot milk mixture, stirring constantly, until the custard coats a spoon. Strain into a bowl, pressing flowers to extract the flavor. Chill thoroughly. Freeze according to the instructions with your ice cream maker. Serve in crisped crepes. Sprinkle a few mimosa blossoms on the ice cream and drizzle with buttered honey - honey warmed with sweet butter - over and around the crepes. Toast the chopped almonds in a hot oven or under a broiler, watching carefully to make sure they do not burn. Leave them to cool. * Garinishes can include fresh fruit, or strawberry or apricot preserves. Combine crumbs, sugar and margarine. Press rounded meassuring Tablespoons- ful of crumb mixture onto bottom of each of six paper-lined muffing cups. Bake at 325 degrees F. , 5 minutes. Combine cream cheese, sugar, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Blend in egg; pour over crust, filling each cup 3/4 ful. Bake at 325 degrees F. , 25 minutes. Cool before removing from pan. Chill. Top with garnishes just before serving. MAKE AHEAD: Wrap cilled cheescakes individually in plastic wrap; freeze. Let stand at room temperature 40 minutes before garnishing and serving. b 15619 Mayonnaise 0.50c c 15619 White Wine Vinegar 2.00ts d Cream shortening and sugar. Add eggs, molasses, milk, water, and mince-meat. Sift flour, measure, and sift with salt and baking powder. Add rolled oats. Combine with first mixture. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) 15-20 minutes. 45 servings. The Household Searchlight ~Begin Recipe Export- QuikBook version 0. 96/R Beta A 619 Tabasco Pepper Sauce 0.50ts h Remove mushroom stems and chop caps. Peel onions, remove green tops and roots and chop finely. Combine mushrooms, onion, minced pork, eggs, soy sauce, sugar and mirin in a large mixing bowl. Season with salt and knead to a smooth paste. BLend in half the breadcrumbs, knead again, then form mixture into 1 1/2 inch balls. Roll meatballs in remaining breadcrumbs, pressing on lightly. Heat 1 inch oil in a wok and fry meatballs until golden brown and cooked through. Drain and keep warm. For sauce, combine sake or wine, soy sauce, sugar, stock and chili powder in a small saucepan and bring to a boil. Cool, add lemon juice and transfer to small sauce bowls. Thread several meatballs on each skewer. Line a serving dish with lettuce and arrange skewers on top. Serve with the sauce. 619 Catsup 1.00ts o 15619 Tabasco Pepper Sauce 1.00ts This is frequently served at special occasions in Chinese restaurants. Presented as an appetizer, it will serve 6. USING A THIN CLEAVER, cut away the wings and thigh joints and pull off the skin, cutting it where necessary. Set the skin aside. Bone the breasts. Scrape all the meat you can from the bone. Neatness does not count! To remove the leg meat, make a slit the length of the leg to the bone. Pull the meat away, cutting it off the bone where necessary. Remove the small but tough tendon from each leg. Bone the second squab, then add the bones, feet, heads and wings to 1 cup chicken broth and reduce the liquid to 1/2 cup. With 2 cleavers, start chopping the meat, until finely minced. Set aside. Thinly slice the squab skin. Stir-fry the skin in a little oil to render the fat and crisp the skin. This takes about 10 minutes. As the skin browns, move it up the side of the wok. Set the crisped skin aside. The preceding steps can be done up to 8 hours in advance. Keep the minced squab refrigerated if it must stand longer than 1 hour. Stir-fry the squab in the oil with the garlic over high heat until is is browned lightly. Add the remaining minced ingredients, mix them well and add the reduced chicken broth, sugar, soy sauce, rice wine or sherry and oyster sauce. Bring the mixture to a boil and stir in the cornstarch dissolved in broth. Stir in the crisped skin and transfer the mixture to a serving plate. Serve the dish surrounded by lettuce cups. Each diner wraps some of the squab mixture in a lettuce cup. CIPE ENDS ******** Remove chicken and drain fat. Line pan with aluminum foil. Return chicken to pan. Mix remaining ingredient Pour over chicken. Bake 15 minutes, spooning honey mixture over chicken every 5 minutes, until juices run clear. Cream sugar, shortening, add mincemeat, eggs, slightly beaten, and dry ingredients. Mold, let stand over night. Slice, bake at 375 F. Coat chicken pieces as directed. Arrange chicken, skin sides up and thickest parts to outside edges, in rectangular microwavable dish, 13 X 9 X 2 inches. Cover with waxed paper and microwave on high 10 minutes; drain. Mix remaining ingredients. Combine all ingredients. Cook over very low heat until apples are soft and mixture is very thick. May be canned or frozen. Makes 12 pies. ish 1/2 turn every 5 minutes and spooning sauce over chicken, until juices run clear. Notes ********** RECIPE ENDS ******** w t|= w tl= w t\= w tL= w t<= In a 4 cup glass measure or bowl, combine the mincemeat, brown sugar, butter, orange juice, rind and rum. Microwave at high for 3 minutes or until butter is melted and mixture is hot, stirring once. In another bowl, sift together the flour, baking powder, soda and cinnamon. Pour the mincemeat mixture over the dry ingredients along with beaten eggs and nuts; stir until batter is well combined. Lightly grease a 2-quart ring mold or souffle dish and line the bottom with parchment paper, grease the paper. If using souffle dish, invert a greased glass in the centre of dish. Spoon batter evenly into prepared dish. Place an inverted dinner plate in the bottom of microwave and set the dish on the plate. Microwave at medium for 10 minutes. Rotate dish and microwave at high for 2 - 4 minutes more or until top is no longer moist. Let stand on counter top for 15 minutes. Run a knife around the outside of dish. Invert on to a serving plate and let cool completely. To serve, reheat pudding, uncovered at medium for 4 - 6 minutes or until warm. Accompany with Rum Eggnog Sauce. Serves 8. From The Gazette 90/12/1 9. Serves :9 KeyWords :Jams Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Passover Chicken Soup with Rice *matza meal is available at some supermarkets and Jewish grocery stores "I did not learn of the traditional matza ball soup served during the first two nights of Passover until I came to this country. Our classic soup was a chicken soup with rice to which were added balls of chicken breast and whole immature eggs (which are still at the stage where the outer shell and white have not yet formed; they are perfectly round and vary from less than 1" to less than 1 mm in diameter. ) It was a beautiful soup to look at, with the white rice, the golden meat balls, the orange eggs (from chickens raised on private farms . Here in America I could never find immature eggs, so I replace them with hard boiled egg yolks. Grind or finely chop the chicken broth. In a bowl, combine the beaten egg with matza meal and 2 Tbsp of water or broth. Mix well; add ground chicken, salt, spices and mix well again. Set aside to rest in the refrigerator for at least 15 minutes. Shape the mixture into tiny balls, no larger than the egg yolks. Bring the broth to a boil; add rice, chicken balls and cook, covered for 15-20 minutes. Peel eggs, discard whites and place one hard boiled egg yolk in each of the eight bowls. Pour the soup over the egg yolks and serve immediately. j 15580 Eggs, separated/room temp 6.00 a 15580 Granu In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables 15580 Almond extract) 1.00ts d 15580 Honey 1.00tb e 1558 In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables g 15580 Salt 0.25ts h 15580 Baking soda 0.50ts i In 3-qt casserole, combine all ingredients. Cover. Microwave at High 25-35 minutes or until vegetables are tender, stirring once or twice. PER SERVING: 35 calories, 315 mg sodium, 0 cholesterol Exchanges: 1 1/2 vegetables k 15580 (OR peanut oil) 0.00 l 15581 Strained honey 1.00c a Marinate the shrimp in salt, pepper, egg white and cornstarch for 30 minutes. Heat wok hot and dry. Add oil. When just beginning to smoke, add shrimp, stirring quickly so that pieces separate. After 2 minutes, drain through colander or sieve, reserving 2-3 tbs. Prepare the Hot Sauce. Return reserved oil to wok. Add garlic and onion, letting them brown slightly. Add water chestnuts, mushrooms and shrimp. Blend in Hot Sauce and flip contents of wok for 1-2 minutes or until everything is hot. Place on serving platter and sprinkle with chopped scallions. Note: Flipping wok is better than stir-frying since the food is not touched in any way. (See recipe for Hot Sauce). Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit Baking soda and salt. Ripe bananas freeze easily. Mash, adding 1 tablespoon lemon juice for. Place oven rack in lowest position. Heat oven to 350 degrees. Grease bottoms only 10 miniature loaf pans, 4-1/2 X 2-3/4 X 1-1/4 inches. Mix sugar and margarine in large bowl. Stir in eggs until well blended. Add bananas, buttermilk and vanilla. Beat until smooth. Stir in remaining ingredients except nuts just until moistened. Stir in nuts. Divide batter among pans (about 1/2 cup each). Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 5 minutes. Loosen sides of loaves from pans; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 10 LOAVES (8 SLICES EACH, 4 SLICES PER SERVING); 205 CALORIES PER SLICE. To Microwave: Grease 12-cup microwavable bundt cake dish generously. Prepare batter as directed. Pour into dish. Microwave uncovered on high 12 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back when touched lightly. Let stand on heatproof surface (not on wire rack) 10 minutes. Remove from dish; cool. s of the World Cookbook by McCormick; 1979 ] Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** Grease the base & sides of a casserole. Put in a layer Combine Sugar and 3 Tbs. water in small saucepan; bring to boil. Remove from heat; immediately add Mini Chips and stir until melted. Blend in marshmallow creme; add HOT water, a teaspoonful at a time, until glaze is desired consistency. Makes One Cup of Glaze Notes ********** RECIPE ENDS ******** Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while * Use either type of cheese, but not both. Blend 2 T butter with mustard; even spread on each bread slice. Equally top 4 bread slices with cheese and ham; top with remaining bread, buttered side down. Cut each sandwich into 4 triangles. Beat eggs, milk, and golden onion recipe soup mix until well blended. Dip sandwiches in egg mixture, coating well. In large skillet, melt 1/4 C butter and cook sandwiches over medium heat, turning once, until golden. Makes about 16 mini sandwiches Tip: For Reserve 20 cookies. Prepare brownie mix according to package directions. Stir in remaining cookies. Spread batter in a greased 12" pizza pan. Bake at 350F for 18-20 minutes or until done. Sprinkle marshmallows over the top of the hot brownie; bake for 3-5 minutes more or until marshmallows are lightly browned. Sprinkle with nuts, candies and remaining cookies, pressing lightly into the softened marshmallows. Cool slightly on wire rack. Cut into wedges; serve warm or cool. flakes or In large bowl, mix salami, cheese and chili sauce. Spoon onto halves of english muffins. Place on cookie sheet and broil for 8-10 minutes. 0.33c 1322 Sliced celery 1.00c 1322 Finely chopped onion 2.00tb 1322 Un make-ahead appetizer CIPE BEGINS ******** Title :Strawberry-Forgotten Torte Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2 1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss-crossed cheese slices on top. Bake 5 to 10 minutes or until the cheese is bubbly. Notes : Yields approximately 44 appetizers. Beat egg whites with salt until frothy. Heat oven to 350 degrees. Grease bottoms of 48 small muffin cups. Mix shortening, 1/2 c sugar, and egg thoroughly. Sift together flour, baking powder, salt and nutmeg. Stir flour mixture and milk alternately into sugar/shortening mixture. Fill greased muffin cups 2/3 full. Bake 15 minutes or until golden brown. Dip immediately in melted butter, then in mixture of cinnamon/sugar. Serve hot. Makes 3-1/2 to 4 dozen. James Hopkins read meringue in well-greased 8 inch-square baking dish. Preheat oven to 375 degrees. Heat water and butter/margarine to a rolling boil in saucepan. Stir in the flour all at once and beat over low heat until the mixture leaves the side of the pan and forms a ball. Remove from heat. Beat in eggs thoroughly, one at a time. Beat mixture until smooth and velvety. Using a spoon or pressing with a pastry bag, drop balls the size of a thimble on an ungreased baking sheet. Bake about 25-30 minutes, or until puffs are golden brown and dry. NOTE: Puffs may be made in the morning and covered loosely with paper towel so they soften a little. Slice in half and fill with one of the fillings. Mix together all ingredients for any one of the fillings. Gently sieve powdered sugar over berries. Serve immediately. Notes ********** RECIPE ENDS ******** CRUST: Combine flour and salt. With a pastry blender, cut in lard until mixture resembles peas. Add vinegar and water and cut in until well blended. Roll out on lightly floured surface and cut to fit mini muffin pans. Line pans and fill with quiche mixture. MIXTURE: Fill each tartlet with shrimp, onion and cheese, pulverizedin processor, about 3/4 full. Beat together the mayonnaise, eggs, milk, salt and dill and pour over the tartlets, dividing evenly. Bake quiches in an oven preheated to 400 degrees for 15-20 minutes, or until tops are puffy and golden brown. Makes 24 miniature appetizers or 12 ccake size. D$ ;D$ Cook and stir the meat onion, and garlic in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the undrained tomatoes, undrained kidney beans, the undrained corn, and remaining ingredients except the cheese, breaking up the tomatoes as you do. Heat to boiling then reduce the heat and simmer, covered, until the macaroni and vegetables are tender, about 30 minutes, stirring occasionally. Serve hot with the Parmesan cheese. 1 lb sausage links 1 c Minnesota maple syrup 1/2 c brown sugar,firmly packed 1 ts cinnamon In large skillet, brown sausage links;drain. In small bowl, comnbine syrup, brown sugar and cinnamon; blend well. Pour over sausages. Heat thorourghly until sausages are well coated, stirring gently. Serves 10. in :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown hamburger, onion, garlic and pepper. Add rest of ingredients except macaroni. cook for at least 20 min add macaroni and cook until macaroni is done. If you can find the fresh herbs use them, I think it makes a big difference in the soup. Extract, vanilla 2.00 c Strawberries, sliced, divide 1.00 tb Margarine, reduce-cal(tub) 1.00 ts Margarine, reduce-cal(tub) Instructions: 1. Cream together the butter and sugar until fluffy. Beat in the egg, milk and rum. Mix together the flour an d baking soda, and stir into the batter. Stir in the lemon and mint leaves. Let the batter sit for several hours, or overnight. Drop the batter in heaping teaspoons, 2" apart, onto a greased cookie sheet. Bake in a preheated 350' oven for ten to twelve mins. or until cookies are slightly browned around the edges. In 9-inch nonstick skillet, melt 2 teaspoons margarine. For the Marquise: To prepare the marquise: In a medium saucepan, combine the milk and mint leaves. Bring to a boil, remove from heat, and set aside 15 minutes. Whisk together the egg yolks and 3/4 cup sugar until foamy. Bring the milk back to a boil and strain into the egg mixture, whisking well. Pour back into the saucepan and cook over medium heat, stirring constantly, for five minutes. Transfer to a bowl and cool slightly. Refrigerate until completely chilled. (This can be done 24 hours in advance and kept covered in refrigeration. ) Chop 4 oz. of chocolate and place in the top of a double boiler. Melt over hot water; remove when chocolate is almost melted and stir until completely melted. Cool the chocolate slightly. Chop the remaining chocolate to make chips and set aside. With an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. Slowly beat in the cold custard sauce; the mixture will look curdled but will pull back together with beating. Beat in the cooled chocolate. Beat the whipping cream until foamy. Beat in the remaining 2 Tbsp sugar and the mint extract; continue beating until soft peaks form. Fold 1/4 of the whipped cream into the chocolate mixture to lighten the mixture; fold in the remaining whipped cream and the chocolate chips. Transfer to a 9x5-inch loaf pan that has been lined with two sheets of plastic wrap. Cover well and freeze. One hour before serving, remove the marquise from the pan by lifting out the plastic. Unmold onto a serving platter and refrigerate. Just before serving, prepare the creme anglaise: Whisk together the egg yolks and sugar until thickened and lightened in color. Bring the milk to a boil in a medium saucepan; whisk into the egg mixture. pour back into the saucepan and cook over medium heat until thickened, stirring constantly. Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the sauce hot with the marquise. Makes 16 servings. Note: The creme de cacao can be omitted from the sauce if desired. This is the perfect dessert for a summer's day. Use a combination of spearmint, apple mint and eau-de-cologne mint for the best flavour. Dissolve the sugar in the water, then boil for 3-4 minutes to make a light syrup. Put in the mint leaves and flowers and liquidize until smooth. Cool, then strain. Add the lemon juice and stir in the cream. Mix well together, whisking gently. Add a drop or two of food colouring if necessary. Pour into an ice tray and freeze until mushy. Beat well, then freeze until hard. Serve in tall glasses, decorated with sprigs of mint leaves and lots of fresh mint flowers. Whipping cream 0.50 c Sugar 1.50 c Champagne 2.00 Egg whites 0.25 ts Cream of tartar 0.25 c Sugar Instructions: Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissol In a silver julep cup (or collins glass) muddle mint leaves, powdered sugar and water. Fill glass with shaved or crushed ice and add bourbon. Top with more ice. Garnish with a mint sprig and straws. Beat egg whites (at room temperature0 ands cream of tartar until foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Heat oven to 300 degrees. Grease cookie sheet lightly. beat egg whites, cream of tartar and salt in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time. Continue beating until stiff and glossy. Do not underbeat. Fold in peppermint extract, coconut and chocolate chips. Drop mixture by teaspoonfuls about 1 inch apart onto cookie sheet. Place a chocolate chip on each cookie. Bake 20 to 25 minutes or just until edges are light brown. Cool 10 minutes; remove from cookie sheet. 3-1/2 TO 4 DOZEN COOKIES; 55 CALORIES PER COOKIE. l stage (234 - 238 F). Pour slowly over stiffly beaten egg whites, beating constantly until stiff. Boil together 3 cups sugar, honey, peanut butter, and 1/2 cup water to soft ball stage (234 - 238 F). Slowly add to first mixture. Beat constantly until the mixture will hold its shape when dropped from a teaspoon. Add nuts and flavoring. Drop by teaspoonfuls onto waxed paper. &New Window Shift+W rizontal Many people find mints are refreshing at the end of a meal. Their mixture. Cover cookie sheet with waxed paper. Mix 3-1/2 cups powdered sugar, the milk and food color. Knead in extract and enough additional powdered sugar to make a smooth, creamy mixture. Shape mixture into 1-inch balls. Place about 1-inch apart on cookie sheet. Flatten each ball with a fork to about 1/4-inch thickness. Let stand uncovered at room temperature about 1 hour or until firm. Turn candies over and let stand about 1 hour or until tops are firm. Store mints in airtight container. ABOUT 8 DOZEN CANDIES; 25 CALORIES PER CANDY. CUTOUT MINTSDivide mixture in half. Shape one half into flattened round on cloth-covered board generously sprinkled with granulated sugar. Roll in sugar to coat. Roll mixture 1/4-inch thick. Cut with 1-inch cutters. Place mints on waxed paper. Repeat with remaining mixture. Continue as directed. ABOUT 8 DOZEN CANDIES. Mix all ingredients in medium bowl except cucumber. Cover and refrigerate about 2 hours or until chilled. Just before serving, stir in cucumber. Garnish with additional mint if desired. 4 SERVINGS (ABOUT 1/2 CUP); 50 CALORIES PER SERVING. Cut eggplants into 1 cm thick slices & layer them in a colander with the salt. Let them drain for 30 minutes. Wash them under cold water & dry them on paper towels. Beat together oil, lemon juice, mint, cumin, garlic & pepper. Beat together, separately, the yogurt, mint & cumin. Heat the grill to high. Lay the eggplant slices on the hot rack & brush them with half the lemon mixture. Grill them until they begin to brown. This will take about 2 minutes. Turn over, brush with the rest of the lemon mixture & brown. Serve grilled eggplants hot with the sauce separately as an appetizer. Or place the eggplant on a large platter & spoon the sauce over the top & serve as a vegetable accompaniment for middle eastern dishes. Gail Duff, "A Book of Herbs & Spices" w) 0.75 c Whipping cream 2.00 tb Powdered sugar 1.00 ts Vanilla extract 2.00 tb Sliced almonds, toasted 0.00 (optional) 3.00 Egg yolks Wash lettuce leaves and line a deep, 1 1/2-quart, heat- resistant, non-metallic casserole with half of the moist lettuce leaves. Top with peas. Sprinkle peas with sugar, salt, pepper, and mint and dot with butter. Cover peas with remaining lettuce leaves. Heat, covered tightly, in Microwave Oven 9 minutes or until peas are tender. Carefully tilt cover to allow steam to escape. Then remove cover. Remove lettuce leaves and toss peas well before serving. Serves 6 to 8 Variations: 1/4 teaspoon dried chervil or savory may be substituted for dried mint leaves. From _The New Deluxe Sharp Microwave Oven Cookbook_ It will thicken *fast*, so pay attention. Simmer for three minutes and remove from the heat. Beat in 1 tsp. vanilla extract and 3 beaten egg yolks. Cover and chill. Tastes vary as to how sweet lemonade should be, so you may want to. Mix all ingredients. Bruise about 6 mint leaves with back of spoon in each glass before pouring lemonade. Serve over ice. 6 SERVINGS (ABOUT 3/4 CUP EACH); 70 CALORIES PER SERVING. d sprinkle with the sherry or orange juice. Wash the strawberries and pick out 8 to 12 berries for later garnishing. Remove th * Melon balls can include things like Cantaloupe, or Honeydews, etc. ** Garnishes can be mint leaves and more melon balls. medium bowl, pour boiling water over gelatins; stir until dissolved. Add lime juice, cold water, and extract; chill until partially set. Fold in mellon. Por into lightly oiled 5-cup ring mold. Chill until set, about 3 hours or overnight. Unmold onto lettuce. Serve with Coconut Cream Dressing; carinsh with mint leaves and/or melon balls, if desired. Garnish the top w In a large bowl, stir together the cantaloupe, peaches, almonds, orange juice and lemon juice. (At this point the fruit can be refrigerated, tightly covered, for up to 8 hours. ) Just before serving, toss with the mint. Serve cold or at room temperature. Don't try to save this too long. It will get soggy before long and the strawberries will get mushy. So eat it all at once. (TIP): Make the Custard * Cucumber should be peeled, seeded and chopped. ** Raw veggies can be jicama or yambean, celery, broccoli, carrots, cauliflower, etc; cut into sticks or florettes. Put all ingredients into a food processor or blender and process until well combined. Chill. Serve with raw vegetables such as carrot or celery sticks, radishes, jicama etc. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 606FHoney Roasted Bridge Mix Snacks In large serving bowl, combine melon, berries, mint, orange juice and honey; lightly toss. Cover and chill. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Chips should be 1 bag (10 oz) of Mint-Chocolate Chips from Nestles. Preheat oven to 325 degrees F. In a small bowl, combine flour, baking soda, and salt; set aside. In medium saucepan, combine sugar, butter and water; bring JUST TO A BOIL. Remove from heat. Add mint-chocolate chips and vanilla extract; stir until chips are melted and mixture is smooth. Transfer to a large bowl. Add eggs, 1 at a time, beating well after each addition. Gradually blend in flour mixture. Stir in nuts. Spread into a greased 13 X 9 X 2-inch baking pan. Bake at 324 degrees F for 30 to 35 minutes. Cool completely on wire rack, cut into 1 1/2-inch squares. Garnish with walnut halves, if desired. flour and sugar. Mix in butter with fingers until smooth. 2. With a fork, stir in egg yolks until dough holds together. Press dough with hands to make a smooth ball. In skillet, brown meat in vegetable oil. Add onion, bell pepper, mirlitons, salt and pepper; cook slowly until well done (about 30 minutes). Fill buttered casserole with mirliton mixture, mixing in parsley. Top with bread crumbs and bake in preheated 350'F. oven 20 minutes. NOTE: Squash may be substituted for mirlitons. To prepare pastry cream: Beat cream cheese in a bowl with an electric mixer. WAKAME AND SPRING ONIONS Soak the Wakame in a bowl of warm water for 15 minutes. When soft, strip the leaves fro the tough central vein. Discard the vein. Add sliced onions. TOFU AND SPRING ONIONS When soup simmers, drop in the tofu ans simmer for 1 minute. Pour into bowl, garnish with onions, and serve. DIAKON AND SPRING ONION Cut the 1 inch diakon into strips 1/8" wide and 2" long. COver the strips with cold water and bring to a boil. Reduce heat and simmer for 5 minutes until vegitable are tender but still firm. When the Miso soup begins to simmer, drain the Daikon and add it to the soup. Garnish with onions and serve. FU AND MUSTARD Soak the dried coutons in cold water for 10 minutes, until they are soft. Squeeze the gently to rid them of their moisture. Bring the Miso to a simmering point, drop the croutons and simmer for 1 minute. Pour the sou, add mustard, and serve. 7. Spread pastry crea Slice roast across grain into 1/4 inch thick slices. Combine miso, mirin, soy sauce, vinegar, sugar and sesame oil. Place beef in self sealing plastic bag; add marinade, turn bag, and massage to coat. Refrigerate 4 hours. Remove meat from marinade; wipe off excess. Grill over hot coals 1 to 1 1/2 minutes on each side or until seared. Serve hot with ginger-teriyaki sauce, over noodles or rice. SAUCE: Place all ingredients into a saucepan and bring to a boil. Lower heat and simmer into a light syrupy consistency. Notes ********** RECIPE ENDS ******** 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence. 1.00 bev 19127 Vietnamese Hot Sauce Sauce/condm 30910 1 -1 -1 -1.00 -1.00 - Saute onion, carrot, and cabbage in oil for 5 minutes. Add miso, water and tahini; bring to boiling. Reduce heat and simmer 20 to 30 minutes. cal Ice Cream Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place 2 1/2 pt Dashi in a medium sized saucepan and set a sieve over the pan. Rub in the Miso. Bring the soup to simmering point over a moderate heat, remove from heat and add a pinch of MSG. Add a garnish (Misoshiro No-mi) and serve at once. s ( about 2 cups) Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. Preheat oven to 350'F. Place half of the chicken in a Dutch oven (or heavy casserole with tight-fitting lid) and season with salt and pepper. Cover with the onions, mushrooms and half of the butter. Cover with remaining chicken, season, and dot with butter. Cover and bake for about 45 minutes. Remove chicken pieces; add rice and stir into cooking fat. Add the boiling stock. Place chicken over mixture. Recover and bake for about 1 hour, or until rice and chicken are tender and almost all liquid has been absorbed. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. Miss Corbett's Fast Oatmeal Candy Mix sugar, cocoa, milk and butter and put on medium heat. Bring to a boil. Remove from heat and cool one minute. Add vanilla, salt, peanut butter, oatmeal. Stir well. Drop by teaspoonfuls onto waxed paper. Let cool. *Ellen* Directions: Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. Preheat oven to 350F. Grease a 10" square baking dish. To make filling, core pears and apples and cut into 1/2" chunks; place in large bowl. Add next 8 ingredients and stir well. Spoon into baking dish. To make topping, in large bowl, mix first 4 ingredients until smooth; add nuts. Drop by heaping Tbs over filling. Sprinkle with cinnamon sugar. Bake 50 - 60 minutes until lightly browned. To make brandied cream, in a small bowl, beat heavy cream, powdered sugar, and brandy until soft peaks form. Serve with the cobbler. This is from one of my MIL's clippings from Women's Day. Date unknown. Have all ingredients well chilled. Open both ends of grass jelly can; push out gelatin; slice, then cut into 1/2" cubes. Place grass jelly cubes in serving bowl with lychee fruit and mandarin oranges. Cover and keep refrigerated until ready to serve. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine grains in a mixing bowl and set aside. Pour the oil into a 2-3 qt. casserole which is safe for both stovetop and oven cooking, and place on med. heat. When hot , saute onion and garlic until tender and translucent, about 5-6 mins. Add the mixed grains and saute for 1 min. , stirring constantly. Meanwhile melt butter or margarine (if using) in a separate pan on med. high heat. When hot , add mushrooms and saute quickly, stirring frequently, until the shrooms are hot and have just absorbed the "butter" (about 1 min. Immediately remove from heat. Add the broth, herbs, and mushrooms to the casserole with the onions and grains, and bring to a boil. Season with salt and pepper to taste, cover tightly (use aluminum foil between pot and cover if necessary for a good seal), and bake at 350 degrees F for 1 hr. NOTES: I use alot less oil (only as much as needed to keep things from sticking in my cast-iron dutch oven), add hot peppers and fresh herbs (rosemary is especially delicious; i dislike dried oregano so i use less or none), add soy sauce instead of salt, and saute the mushrooms first in the same pan (taking them out when done) so I dont have to wash two pans :^>. Frankly I can't see where they get 8 servings from, this lasts me maybe 3 meals. d 15570 Dried marjoram 0.50ts e 15570 Chicken parts,skinned 2.50lb Mixed Italian Olives Freshly ground pepper to taste Oregano to taste Crack the olives with a hammer or mallet until the pits show. Combine the olives with the remaining ingredients. Let stand at room temperature for 2 days. Store in refrigerator in sealed sterilized jars. b 15571 Hidden Valley Ranch Style 1.00pk c 15571 -Dressing Mix 0.00 Peel & Devein Shrimp. Remove Skin From Salmon & Cut Into 1-Inch Cubes. Combine Shrimp, Salmon & Scallops in A Medium Bowl. Toss With Lemon Pepper & Wine & Oleo. Set Aside. Soak Corn in Water To Cover 10 Min. Pull Back Husks Leaving Them Attached To Stem. Remove Sil & Corn From Husks; Discard Silk & Reserve Corn For Other Uses. Divide Reserved Seafood Equally Among Corn Husks; Top Each With A Sprig Of Dill. Close Husks To Completely Enclose Seafood. Tie Securely With Heavy String At Each End. Position Food Rack 6 Inches Above Charcoal Coals. Place Husks On Food Rack & Grill Uncovered 10 Min. Turning Frequently. Serve Immediately in Husks. Fat 5. 3, Chol. c 15572 Sour cream 2.00pt d 15573 Honey mustard 3.00tb a 15573 Soy sauce * See Burrito Recipe. ** See Sowest 2. *** Tortillas should be 6 to 7 inches in diameter. Prepare Refried Beans and Casera Sauce; heat separately until hot. Heat 1/8-inch of oil in skillet over medium heat just until hot. Cook tortillas, one at a time in the hot oil, until crisp, about 1 minute; drain. Spread each tortilla with 1/4 cup of beans, top with 2 T of the sauce, 1/3 cup of the chicken and 2 more T of the sauce. Sprinkle each with 2 T of the cheese. Set oven control to broil. Place tortillas on rack in broiler pan. Broil with tops 2 to 3 inches from the heat until cheese is melted, about 3 minutes. Top each tortilla with 1/2 cup of lettuce, 2 slices of avocado and sour cream. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place the cauliflower, potatoes, fresh peas & green beans in the bottom of a pot & cover with water. Put the carrots, beets & celery in a steaming basket, cover & place over the pot. Cook until the vegetables are tender-crisp. Drian, saving the water. Add the frozen peas, defrosted first, to the steamed vegetables. In a blender, while it is running, drop in the chilies. Add the chick peas, nuts & seeds & process until the peas are mashed. Some vegetable water may facilitate this. Add the cauliflower, potatoes, fresh peas, if using, & beans. Pulse on & off till they are coarsely mashed. Transfer to a mixing bowl, add the steamed vegetables, salt, pepper, turmeric & garam masala. Mix well. Divide into portions. Line a baking sheet with waxed paper. Flatten a portion into an almond shaped cutlet, 1/2 inch thick & place on the sheet. Cover & refrigerate for 30 minutes. Whisk the soy milk, cornstarch & flour in a flat bowl until smooth. Dip each cutlet into the batter, roll in poppy seeds & set aside briefly to air dry. Heat ghee to a depth of 3/4 inch. Without crowding, fry the cutlets in batches for 2 minutes each side. Drain & serve. Adapted from Yamuna Devi, "The Art of Indian Vegetarian Cooking" Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak when lightly touched with fingertip. Invert immediately and let cool compl inch squares; bean sprouts; carrots, sliced or julienned; green beans, in 2-inch pieces; potatoes or sweet potatoes in large dice; sliced cucumbers; watercress sprigs; tomato wedges Hard-cooked eggs, for garnish Fried Onion Flakes for garnish [I fry dehydrated onion flakes in a little oil till they're golden brown with excellent results. ] Gado-Gado Sauce 1 tablespoon minced garlic 2 tablespoons minced shallot 1 tablespoon minced fresh galangal or 1 teaspoon ground 1 teaspoon dried shrimp paste 1/2 teaspoon ground dried chile or 1/4 teaspoon sambal ulek 1 cup oil 1/2 cup raw peanuts 1 teaspoon brown or palm sugar 1 cup thin coconut milk [The thin stuff from the bottom of a can of coconut milk. ] Salt, to taste Juice of 1/2 lime, to taste 1. Remove tofu from package and drain. Place on a plate lined with cloth or paper towels, top with another layer of towel and an inverted plate, and place a weight of a pound or more on top. Let stand 30 minutes, unwrap, and discard liquid. Cut tofu into bite-sized squares or triangles and sprinkle with kecap manis. Fry in 350 degree F. oil until golden brown and puffy; transfer to paper towels to drain. Reserve oil to cook peanuts. One at a time, blanch vegetables in lightly salted water, rinsing them in cold water to stop cooking as soon as they reach the desired degree of doneness. Cabbage and bean sprouts require only a few seconds; carrots, green beans, and potatoes may take several minutes depending on size and tenderness. Do not blanch cucumbers, watercress, and tomatoes. use them raw. Place Gado-Gado Sauce in a small bowl in the center of a large platter. Arrange vegetables on platter around sauce. Garnish with wedges or slices of hard-cooked egg and fried onion flakes. To serve, spoon some sauce onto each plate and dip vegetables into sauce. Gado-Gado Sauce 1. To prepare sauce in a mortar: Pound garlic, shallot, galangal, shrimp paste, and chile to a paste. To prepare sauce in a blender: Chop together in a 1-cup jar. In a wok or deep skillet, heat oil over medium-high heat until a peanut sizzles on contact. Fry peanuts until lightly browned; transfer to paper towels to drain. When peanuts have cooled, grind in a mortar or food processor to a coarse, grainy paste, adding a little oil if necessary to facilitate blending. (May be made up to a week ahead and stored covered in refrigerator. ) 3. Remove all but 2 tablespoons oil from pan and reserve for another use. Return pan to medium-low heat and add pounded mixture. Cook until quite fragrant, but do not burn. Add peanuts, sugar, and coconut milk and bring to a boil, stirring. Simmer until thick and season to taste with salt and lime juice. Allow to coot to room temperature before serving. Makes 1 cup. berries and honey in blender or food processor. Add milk and yogurt; blend until smooth. Pour into glasses; garnish each with a whole strawberry. Yield about 2 cups. Mocha Bombe Set control of refrigerator at coldest setting. Sprinkle gelatin over cold water. Combine milk, sugar, cocoa and coffee in a small pan. Heat slowly over moderately low heat stirring occasionally, until mixture is smooth and blended and bubbles form around the edge of the pan. Stir in softened gelatin, stirring until gelatine is dissolved. Cool. Blend in vanilla. Chill until mixture is the consistency of unbeaten egg white. Whip chilled mixture with an electric or rotary beater until thick and fluffy. Fold in whipped cream. Pour into a 3 or 4 cup mold. Cover with foil or plastic wrap. Freeze about 3 hours, or until firm. Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well. Pour over the beans and mix well. Allow to stand for about an hour, before serving. Notes ********** RECIPE ENDS ******** * Cholcolate chips should be the Little Bits chocolate Chips and they are to be devided into 2 separate cups. Set aside. ** Butter is to be melted and then cooled to room temperature. In large bowl, combine grham cracker crumbs, 1 cup little bits chocolate chips and butter, mix well. Pat firmly into 9-inch springform pan, covering bottom and 2 1/2-inches up sides. Set aside. In small saucepan, combine milk and instant coffee, sprinkle gelatin on top. Set aside for 1 minute. Cook over low heat, stirring constantly until gelatin and coffee dissolve. Set aside. In large bowl, beat cream cheese until creamy. Beat in sweetened condensed milk and gelatin mixture. Fold in whipped cream and remaining 1 cup of little bits chocolate chips. Pour into prepared pan. Chill until firm (about 2 hours). Run knife around edge of cake to separate from pan, remove rim. Makes 1 9-inch Cheesecake Skin the pieces of breast and other meat if necessary and parboil them gently in sal CAKE: Pecan halves, optional For cake, make a paste of cocoa and water. cool and set aside. Sift together flour, soda and salt; set aside. In a large mixing bowl, cream the sugar and butter. Add eggs and vanilla. Blend in cocoa mixture. Add flour mixture alternately with the buttermilk. Blend until smooth. Pour into two greased and floured 9 inch cake pans. Bake at 350 for 35 minutes or until cake tests done. Remove from pans and cool on a wire rack. For filling, cook flour and milk in a saucepan over low heat,stirring constantly, until thick. Cool. Meanwhile, cream sugar and butter until light. Dissolve coffee in water; add with vanilla, cocoa and milk mixture to creamed mixture. BEat until fluffy, about 5 minutes. Fold in nuts. Split each cake layer in half. Divide filling into thirds and spread between layers. For frosting, cream shortening and butter. Add milk, water, vanilla, salt and half the sugar. Beat well. Add remaining sugar and beat until smooth and fluffy. Spread over top and sides of cake. Garnish with pecan halves, if desired. Yield: About 16 servings. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350. Cream butter. Add both sugars and beat well. Add egg and mix well. Add flour, coffee powder, baking powder, salt, cinnamon, vanilla, and 1/2 c walnuts. Mix well. Wrap dough in wax paper and chill thouroughly in refrigerator (at least two hours). Remove dough from refrigerator. Using rounded teaspoonfuls of dough, shape into balls using palms of hands and place 2 inches apart on an ungreased cookie sheet. Bake 12-15 minutes. Remove cookie sheet from oven and working quickly place 3-4 chocolate chips in the center of each hot cookie. When chocolate has softened, spread over top and sprinkle with balance of walnuts. beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fol Servings: 6 Position rack in center of oven and preheat to 325F. Place six 1/2 cup ramekins or custard cups in baking pan. Stir 2/3 cup sugar and 3 tablespoons water in heavy small saucepan over low heat until sugar dissolves. Wash down sugar crystals from sides of pan with brush dipped in cold water. Increase heat to medium-high and bring mixture to boil. Boil without stirring until mixture turns deep golden brown, swirling pan occasionally, about 9 minutes. Immediately divide caramel among ramekins. Carefully tilt ramekins to coat bottoms (not sides) with caramel. Bring cream, milk and 1/4 cup sugar to boil in heavy medium saucepan, whisking until sugar dissolves. Remove from heat. Add chocolate and stir until chocolate melts and mixture is smooth. Whisk in instant coffee, yolks and egg. Divide custard mixture evenly among caramel-lined ramekins. Add enough hot water to baking pan to come halfway up sides of ramekins. Bake until custards are set around edges and centers move only slightly when baking pan is shaken, about 30 minutes. Remove custards from water and cool completely. Refrigerate until very cold, about 4 hours. (Custards can be prepared 1 day ahead. ) FOR GANACHE: Dissolve instant coffee in 1/2 teaspoon water in small bowl. Combine chocolate and cream in heavy small saucepan. Stir over low heat until chocolate melts and mixture is smooth. Remove from heat and stir in coffee mixture. Cool until just warm to touch. Divide ganache among custards. Spread ganache with back of spoon to cover top of custards completely. Refrigerate until ganache is set, at least 30 minutes. (Can be prepared 3 days ahead; cover. ) Run small sharp knife around edge of custards to loosen. Invert custards onto plates and serve. Bon Appetit, March, 199 1. e, couscous or burghul, and crisp peppery watercress go well with this dish. Notes ********** RECIPE ENDS ******** paprika and salt. Mix thoroughly. Garnish with fr Mix margarine and chocolate in medium bowl. Stir in powdered sugar and coffee. Beat in vanilla and milk until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 115 CALORIES PER SERVING. Line ladyfingers around side of 9" springform pan. Mix softened ice creams together. Add coffee granules, liqueur and crushed toffee bars. Pour into springform pan. Spread a thin layer of chocolate sauce on top. Freeze. Before serving, spread cake with whipped cream. Do not let this cake defrost before serving. Serve immediatly upon removing from freezer. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 275 deg. Line 2 baking sheets with parchment. Draw eight 3 inch circles on each. Beat whites with lemon juice* and salt until soft peaks form. Add sugar 1 tablespoon at a time and beat until stiff and shiny. Spoon meringue into pastry bag fitted with no. 5 star tip. Pipe rosettes or stars around circles, leaving space in center. Bake until dry and slightly colored, about 45 minutes. Remove from sheet and cool completely. Remove parchment. (Can be prepared 1 day ahead. Store in airtight container in dry place. ) Using electric mixer, beat cream with liqueur and coffee to stiff peaks. Melt chocolate in double boiler over gently simmering water. Using spatula, spread thin layer of chocolate on baking sheet, smoothing back and forth to even. Refrigerate 10 minutes. Using paint scraper or putty knife held at slight angle, push chocolate away from you quickly so chocolate folds into "ruffles. " Repeat for a total of 8 ruffles. Refrigerate until ready to use. Set 1 meringue on dessert plate. Top with another meringue. Fill center with cream. Repeat with remaining meringues. Refrigerate 30 minutes. Garnish each with chocolate ruffle and 3 chocolate coffee bean candies. *Can substitute distilled white vinegar. In a large bowl, combine flour, sugar, baking powder, baking soda and salt. Cut in butter until mixture resembles coarse crumbs. Beat buttermilk, eggs and vanilla; stir i Mocha Pudding Stir the sugar and cornstarch together in a medium saucepan. Gradually stir in the hot milk (or milk and coffee) and the instant coffee, if using. Heat, stirring constantly, until the sugar is dissolved and the mixture begins to thicken, about 5 minutes. Add the chocolate. Cook over medium low heat, stirring, until the chocolate is melted and the mixture boils and is thickened, about 5 minutes. Remove from heat; cool 5 minutes. Stir in the vanilla and pour into small custard cup. Serve warm or at room temperature. atter. Lay foil on lower rack to catch any juicy fruit spillovers. Bake at 350 degrees, for 40-45 minutes. Cool in pan. Cut into squares. Yield: 16-20 servings. Notes ********** RECIPE ENDS ******** ss and pass o Scald milk in the top of a double boiler. Add coffee and blend. Add chocolate, stirring until melted. Add sugar and salt. Add some of this hot mixture to beaten egg; then return to double boiler and cook for 5 minutes. Stir in rice and cool. Whip cream until stiff. Fold in raisins, walnuts and whipped cream. Chill well in individual sherbet glasses. Serves 8. AR/92 st of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer. In a large saucepan melt margarine or butter and the 1/2 cup chocolate pieces over low heat. Remove from heat. Stir in coffee crystals; cool 5 minutes. Stir in sugars, eggs and vanilla. In a medium mixing bowl combine flour, cocoa powder, baking powder, and salt. Stir into coffee mixture. Stir in the 1 cup chocolate pieces. Drop dough by rounded tablespoonfuls onto lightly greased cookie sheets. Bake in a 350 degree oven 10 minutes. Let cool 1 minute before removing from sheet. 143 calories, 6 g fat, 14 mg cholesterol, 2 g protein, 22 g carbohydrate, 0 g fiber, and 65 mg sodium per cookie. From "Better Homes & Gardens" magazine, May 199 2. s Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *boned and cut up in bite sizes. **(Sweet flour made from glutinous rice) Mix all of the ingredients with the cut up chicken in a large bowl, stir well to coat all of the chicken. Marinate for two or three hours. Fry in a large skillet as you would with normal fried chicken until golden brown. Drain on paper towels and serve hot. ts, chopped Instructions: Combine first 6 ingredients and whisk to blend thoroughly. Add remaining ingredients and toss. Combine olives, anchovies, salad oil, lemon juice, sour cream,onions and eggs. Cover and chill. When ready to serve, line chilled serving dish with lettuce leaves. Pile olive mixture on lettuce. Top with sour cream and sprinkle with 31330 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19474 Basic Vinaigrette (cooks Garden) Put the skim milk in a small metal bowl, set in freezer, and let stand just til ice crystals begin to form (about 15 minutes). Remove from the freezer and add the dry milk powder and cream of tartar. With hand electric mixer, whip the mixture at high til foamy. Beat in 1 tsp. lemon juice and continue beating til the mixture begins to thicken. Beat in another tsp of lemon juice and if desired, the sugar, and continue beating til the mixture peaks softly. Add the remaining 2 tsp lemon juice and continue whipping to stiff peaks. Fold in vanilla (if desired), and serve immediately as a dessert topping or however you use Cool Whip. 31336 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 19477 Basil Potato & Egg Salad Low-fat 31337 "Today a nonstick frypan works well, but just as in the 30s, a black cast oiron one is great, too. Thicken the gravy with flour if desired. With the prairie sloughs dried up and little snow in the winter, there were very few wild birbs in the worst years of the 30s. Stuffly, thinly pounded less-tender cuts of beef made an adequate substitute. Some books called for flank steak, other for round steak. Veal birds are similar, Rouladen, a German dish, is made with meat spread with mustard and wrapped around dill pickle spears. And in many regions of Canada, venison, moose and caribou were used in place of beef. In Newfoundland, savory seasons the stuffing and salt pork tops the meat rolls. In a skillet, cook onion, celery and mushrooms in butter until softened. Remove from heat; stir in bread crumbs, savory, thyme, salt and pepper to taste and just enough water or stock to mositen. Pound meat into 1/4 inch thickness. Cut into 4 or 5 serving pieces; spread with stuffing almost to edges. Roll up each from widest sides; secure with string. In skillet, brown rolls in oil. Add stock; cover and simmer for 1 hour, turning and bastingf occasionally, or bake in 325F oven for 1 hour. MAKES: 4 or 5 servings -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 19482 Bean & Garlic Dip 2 Spreads 31346 4 -1 -1 -1.00 -1. Place washed asparagus in steamer and cook until overdone. Combine asparagus and picante sauce in a blender bowl and puree. Add cornstarch or arrowroot dissolved in water to thicken. Place mixture in microwave and cook on medium power until thickened, stirring every minute. Add garlic salt, salt and pepper to taste, lemon juice and chopped green onion. Chill in refrigerator until ready to serve. Serve with crackers, chips or corn chips. Typed by Syd Bigger. Mono :-1.00 Oven Temp:0 Poach fish in tomato juice to cover with spices of your choice or in V 8. Simmer until fish flakes. Mix the other ingredients together and adjust for YOUR taste. Add the sauce to the fish, making sure it is not too thick. It should look like lobster salad and you can use diced celery and/or onion. In the 50's whenever you went to a luncheon at the Temple it seems that this was the dish of choice. I guess we were trying to prove we could have 'lobster' and be kosher too, !!!! Anyway it is quite good. If you have a fovorite lobster or shrimp salad; you could just substitute the fish. and cornstarch. Place over medium heat and cook for 5 minutes or more until thickened and clear. Stir in lemon juice and grated zest if tangy taste desired (recommended). Cool. 2-3 ea 12oz bags Nestle's Chocolate Chips Cream together: Butter, Sugar and Brown Sugar. Add Eggs and Vanilla. Mix together Flour, Oatmeal, Baking Soda & Baking Powder. Mix Wet & Dry ingrediants. Add Chocolate Chips and Nuts. Mix well and let stand 10 min. Make small teaspoon size balls and bake 2 inches apart on shiny cookie sheet at 375 degrees for about 8 minutes. Cool on wire rack. Makes about 130 cookies. Jeff Viets a 15565 Butter or butter substitute One day ahead, wrop the dish and refrigerate in the refrigerator until 1 hour before baking. The food of grandmothers, this baked rice pudding is scented with citron or almond. Baking burnishes it to a glowing gold and makes it firm enough to be sliced like a cake. Although made throughout the region,this rendition from Modena was shared by Catherine Piccolo of the Modena/St. Paul Minnesota, Sister City Committee. This pudding is the dessert served after Sunday dinner in farmhouses on the Po River plain. It is pulled from the cold pantry for special quests, and is especially favored around Easter time. The pudding can be made before serving. It is equally good served warm from the oven or chilled. In a heavy 3-4 quart saucepan, combine the milk and rice. Bring to a gentle bubble over igh heat. Turn the heat down to low, cover tightly,and cook 20-25 mminutes at a very slow bubble. Stir occasionally to check for sticking. When the rice is tender but still a little resistant to the bite (it will be a little soupy), stir in the sugar. Turn it into a bowl and allow it to cool. Butter a 9 inch springorm pan with the 1-1/2 tbsp butter. Preheat the oven to 350F. Stir the eggs,lemon zest, and citron or almonds into the cooled rice. Turn into the pan, and bake 55-65 minutes, or until a knife inserted 2 inches from the edge comes out clean. To serve at room temperature, cool the pudding to room temperature on a rack, and then unmold. REfrigerate if you will be holding it for longer than 2 hours. Slice into narrow wedges. Serve warm by reheating the pudding in its mold at 325 F about 20 minutes. Then release the sides of the pan and set on a round plate. 0.50c b 15567 Salt 0.12ts c 15567 Diced marshmallows 1.00c d Remove skin from chicken. Cut into serving pieces, cutting whole legs into two pieces and whole breasts into 6 pieces. Spread chicken in single layer and sprinkle with 1/4 tsp salt and pepper to taste; pat into chicken to help it adhere. Turn chicken over and repeat with another 1/4 tsp salt and pepper to taste. Heat oil and butter in large skillet, preferably nonstick, over medium-high heat. When hot, add cardamom, cloves, cinnamon, bay leaves and as many chicken pieces as pan will hold in single layer. (Do not crowd. ) Brown chicken on both sides; transfer with slotted spoon to ovenproof casserole. Repeat with remaining chicken. Add almonds to hot oil in skillet and stir. As soon as they begin to brown, about 1 minute, stir in raisins. Immediately pour contents of skillet, fat and all over chicken. In small bowl, stir together yogurt, cumin, cayenne, remaining salt and black pepper to taste. Pour over chicken; mix well. Cover casserole; place in preheated 350F oven 20 minutes. Turn chicken pieces over; baste with juices. Cover, return to oven 20 to 25 minutes or until chicken is tender. Just before serving, if necessary, reheat chicken over low heat. Remove chicken pieces; transfer to warm serving dish. Spoon off most fat left in casserole; discard. Place remaining sauce in casserole over medium-high heat and boil until thickened, about 5 minutes. Pour thickened sauce over chicken. SERVES:6 Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Heat 2 tablespoons of the butter in a large skillet over medium-high heat. Add nuts and stir-fry until brown. Remove with slotted spoon and set aside. Add raisins and fry until plump, remove and set aside. Add remaining butter to the skillet. Add garlic and onion and cook until lightly browned, about 4 minutes. Stir in tomato and cook until soft. Add remaining vegetables and stir-fry for 6 minutes. Stir in spices, salt and water. Bring to a boil, reduce heat, cover and cook until vegetables are tender, 8 to 10 minutes. Stir in paneer, cream and pineapple. Cook until heated through. Transfer to a serving dish. Garnish with fried nuts and raisins. PER SERVING: 350 calories, 13 g protein, 20 g carbohydrate, 26 g fat (15 g saturated), cholesterol (not available), 424 mg sodium, 3 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/9 3. Drop Cookies /crackers 7632 Peel carrots and cut into thin slices (crosswise at a slant). Place in a saucepan with the soda water, wine, 1/2 t salt and sugar. Cover and simmer for 25 minutes or until tender. Meanwhile cut the meat into very thin slices. Heat the vegetable oil and saute the onions about 5 minutes. Add the beef slices; cook for 5 minutes, stirring often. Season with 1/2 t salt and 1/4 t pepper. Add the meat and onions to the carrots. Mix carefully. Stir in the cream. Heat through but DO NOT boil. Correct seasonings if necessary. Sprinkle with chopped parsley and serve. 7635 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 6190FHoney Glazed Chicken Breasts /game 7637 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. There are a great variety of shapes and fillings you can use when making hand shaped cookies. They tend to be more time consuming to make than other types of cookies because each one must be individually shaped. It's well worth the extra time, and you may find you enjoy shaping the cookies as much as eating them! Dark, fragrant, dunk-them-in-milk-or-coffee cookies-like great grandmother used to bake. In a large bowl, cream margarine or shortening with sugar. Add egg and blend. Add molasses and spices; mix well. Add flour and baking soda and blend. Chill dough 30 minutes or overnight (covered tightly). Preheat oven to 325. Shape dough into small balls, roll in sugar and place 2-inches apart on cookie sheet. Bake at 325 for 10-12 minutes. Remove from oven and cool on wire racks. Yield: 2 1/2 dozen. Kathie Janger, Co-author of Knowing Beans About Coffee, McLean, VA Randy Shearer and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. WHEN WARM BRUSH W/LEMON JUICE & POWDERED SUGAR GLAZE SOMETIMES Cut four 14x12 pieces of waxed paper or plastic wrap; set aside. In large bowl, cream margarine or shortening and sugar; set aside. In a large bowl, combine baking soda, salt, cinnamon, ginger, cloves, allspice and flour; set aside. Beat water or cider and molasses into sugar mixture. Gradually blend flour mixture into sugar mixture until distributed. Divide dough into 4 equal pieces. Shape each piece into an 8-to-10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14x12 piece of heavy-duty foil. Label with date and contents. Store in freezer. Use within 6 months. YIELD: 4 rolls of dough or about 12 dozen cookies. (MOLASSES-GINGER COOKIES IN PART 2) all. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the dough out to abou *if using self-rising flour omit Baking soda and salt. Heat oven to 375 degrees. Mix brown sugar, shortening, margarine, coffee, molasses, egg, baking soda, salt, cinnamon and nutmeg. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until almost no indentation remains when touched; cool. ABOUT 4 DOZEN COOKIES; 90 CALORIES PER COOKIE. rn and bake an additional 10 to 15 minutes, or until light brown. "The surprising combination of molasses, sour cream, and oats produces an intriguing blend of flavors in these hard crackers. Serve them in place of graham crackers. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the flours, oats, salt, baking soda, and pepper in the food processor or in a large bowl. Mix well. In a separate bowl, combine the sour cream, water, and molasses. Mix well. Add to the dry ingredients and blend to form a dough that will hold together in a cohesive ball. The dough will be very sticky. Divide into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll out to approximately 1/4 inch thick. Sprinkle lightly and evenly with salt and gently roll over the top with the rolling pin to press the salt in. With a sharp knife, cut the dough into 2-inch squares and place them on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until the edges have turned golden brown. Yield: 80-90. and gravy. 8 SERVINGS; 965 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** Scald milk, cool; when it becomes lukewarm, mix in 2 quarts of flour, making a smooth batter; add yeast & water mixture. Beat together well and allow to stand over night. Combine the butter and eggs, and cream well. Add the honey and a little of the flour. Beat well and add the remaining flour, leaving enough to dust bread board. Allow time for full rise and then roll and cut in form of doughnuts. Let rise again and fry in hot cooking oil or fat. :-1.00 Mono :-1.00 Oven Temp:0 Sift together flour, baking soda, salt, cinnamon, ginger, cloves, allspice and nutmeg; set aside. Cream together shortening and sugar in mixing bowl until light anf fluffy, using electric mixer at medium speed. Add eggs beat well. Blend in molasses and butter/sour milk. Add dry ingredients all at once, stirring just enough to moisten. Stir in raisins. Spoon into greased 3-inch muffin-pan cups, filling 1/2 full. Bake in 350 degree oven 20 minutes or until golden brown. Serve hot with butter and jam. NOTE: Batter can be stored in refrigerator in covered container for up to 3 weeks. Fold in cream. Add vanilla. Pour into mold lined with slices of angel cake. Cover with marshmallows. Chill until firm. Unmold. Melt shortening in a 3 or 4 quart saucepan over low heat. Remove from heat; let cool. Add sugar, molasses and egg; beat well. Sift together flour, soda, cloves, ginger, cinnamon and salt; add to first mixture. Mix well and chill. Form in one inch balls, roll in granulated sugar and place on greased cookie sheets two inches apart. Bake at 375 degrees for 8 to 10 minutes. Randy Rigg d 12417 Fine 0.00 Sprinkle gelatin on 1/2 of the cold water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved. Pour into large bowl. Stir in remaining cold water, the mayonnaise and avocado dip. Beat until smooth. Refrigerate about 5 minutes or until slightly thickened. Slice 2 eggs. Arrange in single layer in 5-cup ring mold. Chop remaining eggs. Stir eggs, onions and pimientos into gelatin mixture. Pour into mold. Refrigerate about 2 hours or until firm; unmold. Serve with assorted luncheon meats if desired. 6 SERVINGS; 380 CALORIES PER SERVING. 1.00c j 12417 Milk 0.50c k 12417 Salt and pepper to taste 0.00 l 12417 SAUCE --------- 0.00----- Make early in day or day before. Double recipe for large loaf pan or 2 pans, using very large bowl for folding egg whites with chocolate. For easy unmolding prepare 9x5x3-inch loaf pan this way: use 2 pieces waxed paper, one for length, one for width of pan. Fold each lengthwise as necessary to fit pan exactly: it's best to have more than one thickness. Put strips in pan, extending slightly above rim on all sides. Pour cold water into 2-cup glass measure. Sprinkle with gelatin; let stand at least 5 minutes. Meanwhile in 1-1/2 to 2 quart bowl, beat egg yolks with 1 cup sugar 5 minutes or until thick and light colored. Stir in chocolate until smooth, scraping bowl with rubber spatula; set aside. Add coffee and boiling water to softened gelatin; stir mixture into stiff chocolate mixture scraping bowl constantly, until smooth. Beat in 1-1/2 tsp vanilla and the rum. Transfer mixture to 4-quart bowl; place in large bowl of ice and cold water. Stir, scraping bottom and sides 2-3 minutes or until very cold but not thick. Remove from water temporarily; set aside. In large bowl beat whites with salt until foamy. Gradually beat in remaining 1/2 cup sugar until soft peaks form. Return bowl of chocolate mixture to ice water; stir 2-3 minutes or until mixture barely starts to thicken. Remove bowl from ice water. Fold half the mixture into whites, then fold into remaining mixture (do not overfold). Pour gently from one bowl to another to insure thorough blending. Refrigerate 8-10 hours or overnight. To unmold: since most loaf pans flare, corners probably will not be lined with wax paper. With small, sharp knife loosen corners. Invert flat platter over loaf pan; invert pan over platter. Remove pan; gently peel way paper. Whip creamwith confectioner's sugar and remaining 1 tsp vanilla to thick saucelike consistency. (If desired, whip about 1/2 cup of the heavy cream until stiff. Pipe on mousse to garnish. ) Spoon generously over each slice of mousse. Makes 10 servings. Ppdindex.lst Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. frank.wab FRANK.WA pspbrwse.jbf PSPBRWSE.JBF computer.cpe COMPUTER.CPE mikespot.PSD MIKESPOT.PSD Multihlp.ini Delphi.ini *substitute: 1 can (6 ounces) frozen orange juice Sprinkle gelatin on cold water in 1-quart saucepan to soften. Heat over low heat, stirring constantly, until gelatin is dissolved; remove from heat. Stir in tangerine juice concentrate. Beat cheese in large bowl on medium speed until fluffy. Gradually beat in gelatin mixture on low speed until smooth. Refrigerate about 1 hour or until the consistenc of unbeaten egg whites. Stir in pineapple. Pour into 4-cup mold. Refrigerat about 2 hours or until firm. Unmold on serving plate. Garnish with watercress and kiwifruit. 6 SERVINGS; 210 CALORIES PER SERVING. Mapif0.cfg Mapif1.cfg Mapif2.cfg Mapif3.cfg Mapif4.cfg Mapif5.cfg Mapif0l.ico Mapif0s.ico Mapif1l.ico Mapif1s.ico Mapif2l.ico Mapif2s.ico In a Dutch oven put chicken and water, add extra water if 4 cups of water don't cover chicken. Boil in medium-high heat for 20 minutes, or until chicken is tender. In a small bowl put mole, tomato sauce, Mexican chocolate and chicken bouillon cube. Remove one cup of broth from the Dutch oven, and add it to the mole mixture. Mash the ingredients together with a potato masher, until it is creamy and has no lumps. Add salt to taste. Then pour mole sauce into the Dutch oven, and mix with boiled chicken. Cook another 20 minutes, then turn off heat and cover. Makes 4 to 5 servings. I hope you can get mole, but if you can't let me know. Cause my brother got address to companies that sell Mexican spices, sauces, and products. I'll get back to you with the empanadas recipe, when I corner my mom. Later. Susy DAWin.ini DAWIN.INI Rivets2.bmp Ac.ini Vistamm.ini St4unst.exe Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey pieces in a flameproof casserole with a cover; add the stock and bouquet garni. Season to taste with salt and pepper, and cook for 1 hour, or until almost tender. Remove from heat, and cool the turkey in the stock. Place all the nuts, the sesame seeds, garlic, tomato, coriander seed, and prepared chiles in the electric blender, and reduce to a coarse puree. Heat the lard in a skillet, and cook the puree for 5 minutes, stirring constantly. Remove the turkey from the casserole, and strain the stock. Add the stock and sugar to the puree. Taste for seasoning. Rinse out the casserole; return the turkey and cover with the sauce. Cook over a very low heat until the meat is tender when pierced with a fork (about 15 minutes), and the sauce has the consistency of heavy cream. Stire mixture with folding motion, heating only until marshmallows are partially melted. Oaxacan Black Mole Serves 10 to 12 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. ) Add more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis Prepare the chiles as described above in the recipe for Mole Poblano Picante. Place the turkey and pork in a large kettle with enough salted water to cover. Bring to a boil, and cook, covered, for 1 hour. Drain, reserving the stock. Dry the turkey and pork pieces thoroughly with paper towels. Heat the lard in a large, heavy skillet. Brown the turkey and pork pieces, a few at a time; then transfer to a flameproof casserole. In the electric blender, blend the almonds, peanuts, tortilla, 2 tbs of the sesame seeds, cloves, cinnamon, anise, tomatoes, and the prepared chiles, and reduce to a coarse puree. Heat the lard remaining in the skillet, adding a little more if necessary, and cook the mixture for 5 minutes, stirring constantly. Add 2 cups of the reserved stock, the chocolate, salt and pepper to taste, and sugar. Stir until chocolate has melted. Pour the sauce over the turkey and pork in the casserole; cover; and cook over very low heat for about 1 hour, taking care not to let it burn. Sauce should be the consistency of heavy cream, so, if necessary, thin with more stock. Sprinkle with remaining sesame seeds just before serving. concentrate 0.33 c Sugar 1.00 t Grated Lime rind 1.00 c Diced Strawberries 1.00 c Whipping cream, whipped 1.00 ds Green food coloring Instructions: Bake pie shell. Soften gelatin in 1/2 cup cold water. Prepare the mulato, ancho, and pasilla chiles by washing in cold water; removing veins, stems, and seeds; and tearing them roughly into pieces. Place the pieces in a bowl and soak in hot water (about 1 cup to 6 chiles) for about an hour. Blend the chiles with the soaking water in a blender, but do not over blend. The texture should remain coarse. Place the turkey pieces in a flameproof casserole with a lid, and poach, covered, in salted water to barely cover for 1 hour. Drain, reserving the stock. Dry the turkey pieces thoroughly with paper towels. Heat the lard in a skillet, and brown the turkey pieces, a few at a time. Arrange the turkey pieces in the casserole and keep warm. Combine 2 tbs of the sesame seeds, the onion, garlic, tortilla, almonds, cloves, cinnamon, coriander seed, anise, raisins, tomatoes, prepared chiles, and chipotle chiles, and reduce, bit by bit, to a coarse puree in the electric blender. Heat the remaining lard in a skillet, adding, if necessary, a little more lard to bring it up to 3 TBS. Cook the puree, stirring constantly, for about 5 minutes. Add 2 cups of the turkey stock, chocolate, salt and pepper to taste, and the sugar, and cook, over very low heat, until the chocolate has melted. Pour the sauce over the turkey; cover; and cook over the lowest possible heat for 1 hour, stirring occasionally. The sauce should be rather thicker than the consistency of heavy cream. If it seems too thin, thin with turkey stock. Sprinkle with remaining sesame seeds just before serving. NOTE: Chipotle chile and its close relative morita chile have the most exotic flavor of any of the Mexican chiles. They are also exceedingly picante and can really lift your head off. If you do not care for hot food, experiment with the chipotle, for even in a small quantity its flavor will survive. Begin with a half chile, tasting and adding more to your mole with caution until you find the amount that suits your taste. Brown hamburger meat and drain. Add next 5 ingredients and simmer, covered 14-20 minutes. Stir often. Cook noodles in salted water. Add Italian seasoning, oregano, and onion to taste. 'Pqfh 4Xcfh p[cfh Beat egg until light, add sugar and milk, then pour over torn up bread cubes. Add spices, butter, salt and chocolate chips, stir well. Pour into a baking dish, set this in a pan of water and bake in a slow oven (300 degrees) for 45 to 50 minutes, or until firm. Serve as is, with milk or cream on it or with any sauce. Also good cold. I don't always use a water bath when I make it because I like mine extra crisp and not overly soggy in the middle. POSTAPPMESSA AWTEXTEXw Mix egg, flour, sugar and salt. Add milk and cook until thick, about 10-15 minutes on low heat. Pour over cherries, marshmellows and walnuts. Refrigerate. Will keep 4-5 days. Bananas and pineapple can be added if salad is to be eaten right away. Chill until serving time. Notes ********** RECIPE ENDS ******** * Betty Crocker Super Moist Yellow Cake Mix - works best. Pre-heat oven to 350F. Mix 1/2 of the cake mix with the butter, eggs and vanilla until smooth. Add the remaining mix, chocolate chips and nuts. Drop by teaspoon onto an ungreased cookie sheet about 2 inches apart. Bake 10-12 minutes (centers will be soft). Cool slightly before removing from the pan. Do not leave on cookie sheet for too long as the cookies will continue to bake and become hard instead of soft and chewy. SIMPLIFIED VERSION 1 ea. Cake Mix as above 1 t Vanilla 1/4 c Vegetable Oil 5 oz Chocolate Chips 1 Egg 1/2 c Walnuts, Chopped Mix as above. If too stiff add a second egg. Bake at 375 degrees for 10-12 minutes on ungreased cookie sheet. Cool slightly before removing. If all else fails use the recipe on the back of the chocolate chip bag. This is the recipe I promised to send. It is a bit of a task to prepare, but well worth the effort. The recipe was passed down for many generations in my husbands family who immigrated here from Russia (being Russian Jews) so, I have no idea why they called it 'German' meatballs, but a meatball by any other name. I guess! Put the garlic into a water glass and pour 2 T boiling water over it. Mash the garlic well, then add 2 T. more boiling water. Strain through a kitchen towel, saving the liquid only. Mix together all the ingredients, including garlic liquid then shape into balls about the size of a large egg. Roll the balls in the flour until well coated. Melt enough fat to make about 1/2" in a heavy skillet or cast iron cooking pot. Brown the meat balls in the fat. Remove the meatballs and pour off all but 4 T. of the fat. Ingredients: SAUCE: Add the qt. of water to the reserved fat along with thecatsup. Make a paste of the sauce ingredients, stirring in the water to get a consistency of a thin cream. After the water-catsup mixture is warm, slowly add this mixture, stirring constantly to avoid lumping, until the mixture has been well absorbed into the liquid. Cook gently until the sauce is slightly thickened. Place meatball in the pan, or in an oven-proof roaster and make sure they are covered with the sauce. Cover pan and bake in hot oven for 1 hour. Serve with mashed potatoes. (My friends also love it with pasta or rice!) Enjoy! Barb a Combine dry ingredients. Add onion, buttermilk and egg. Mix well. Drop by tablespoonfuls into deep, hot cooking oil. Fry to golden brown. Drain on paper towels and serve hot with butter or maple syrup. Sprinkle steak with papriak and allow to stand while preparing other ingredients. Cook steak and garlic in butter until meat is brown. Add onions and green peppers; continue cooking until vegetables are wilted. Add tomatoes and broth; cover and simmer about 45 minutes. Blend water with cornstarch and soy sauce. Stir into steak and cook until thickened. Serve over rice. In hot fat in skillet, cook rice with onion and beef till golden brown. Add salt and rest of ingredients; simmer, covered until rice is tender. Makes 4 servings. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ****In a wok, cook pork and garlic in hot oil for 3-4 minutes over medium heat. Add MSG, sugar, fish sauce, and onions. Stir 5-6 time, then add the remaining ingredients EXCEPT FOR THE CORNSTARCH MIXTURE. Continue cooking 3-4 minutes longer. Pour in the corn starch mixture. Stir well until all meat and vegetables are coated with light clear starch. Remove from heat. Serve hot over rice. My mother is here visiting from Thailand. I am sharing with you one of the dishes that she served tonight. Enjoy. -Sopit. 2/15,10:00PM/MT "set. " Cut into slices and wrap each in plastic. Notes ********** RECIPE ENDS ******** Mix together and form little meat balls, using enough bread crumbs to hold Dice 1 onion into a frying pan. Drop balls in to brown all over. In a pot, put 2 cans whole cranberry sauce, 2 cans strained cranberry sauce, and 2 cans tomato paste. Let it all dissolve and cook or simmer on low light. Wash cans out with very little water into pot. As meatballs brown, drop into sauce mixture with a slotted spoon. When all meatballs are in sauce, let simmer without lit till it cooks down. Don't let bottom scorch. Serve over rice or challah. Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat and simmer uncovered 15 minutes. Add tortilla chips, mix, being careful not to break chips. Pour into a 2 inch deep by 8-inch round or square baking disk. Bake in 400 F oven for 10-15 minutes. Top with cheese, bake a little longer if desired. In roasting pan, combine cereals, pretzels and peanuts. In cup measure, mix together oil, Worcestershire sauce, salt/seasoning. Gradually pour over and toss lightly into cereal mixture. Bake in 250F oven, stirring every 20 min, for about 1 hour or until toasted. Cool and store in airtight container or plastic bags. Keeps in dry place for up to 6 weeks. Makes 8 cups. Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. Heat ghee in a pot. Add ginger, garlic & onion & stir-fry 1 minute. Add garam masala, turmeric & chili powder. Stir-fry for 30 seconds. Add tomatoes & stir-fry for 3 minutes. Add water. Bring to a boil, reduce heat & simmer 5 minutes. Add vinegar, soy sauce, salt & pepper. Mix well. Garnish with green onions & cilantro. Serve hot. Adapted from Betty Jung, "The Kopan Cookbook" :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pour flour in a mound on the counter. Make a whole in the centre. Sprinkle in salt & baking powder. Add 1/2 the water & with your hand, mix the water & the flour. Add the rest of the water & continue to work until the dough is smooth. Knead well for 5 minutes. Cover & set aside for 30 minutes. Knead dough on well floured surface. Roll into a long sausage shape about 1" in diameter. Cut into pieces 1" wide. Dust with flour & flatten each piece into a round. Roll each round with your hands until you have a perfect circle of 3" to 3 1/2" & the thickness of a coin. Fill with the filling of your choice. Betty Jung, "The Kopan Cookbook" d butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready Mix all ingredients together. Delicious dip with carrot sticks or celery! Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Preparation: Cut tops of green onions into 2" long pieces. Combine sauce ingredients in small bowl & stir thoroughly. Cut steak across the grain into thin slices, about 1/2" deep by 2" long. In bowl big enough to hold meat, combine egg whites, salt & water chestnut flour. Beat with chopstick until frothy. Add steak, & use fingers to coat each slice. Deep-frying: In wok, heat oil to moderately hot. When ready, piece of coated meat will rise to surface immediately. Fry meat in small batches; drop in 1 slice at a time to avoid sticking. Cook until lightly brown, about 1 minute. Drain on Chinese strainer or paper bag. Stir-frying: Remove all but 2 T of oil from wok. With wok at medium heat, quickly stir-fry green onions & ginger for about 20 seconds. Add sauce; bring to boil on high heat while stirring. Add beef all at once, & toss with sauce until beef is hot & coated. Push beef out of sauce, dribble in cornstarch paste to lightly thicken. Recombine. Serve immediately. Mix the ingredients for the marinade in a bowl until smooth. Put in the beef slices and set aside uncovered for at least 20 minutes. (They can be marinated up to 24 hours, covered, in the refrigerator. Heat the wok over high heat. Add 1/4 cup peanut oil. When oil is hot, ad meat and marinade. Stir fry about 2 minutes, or until the meat loses it's pink color. Remove meat from wok and set aside in bowl, uncovered. Add 2 Tbs. peanut oil to the wok. When the oil is hot, add the seasonings - minced scallion, ginger, and garlic. Stir a few times, then add the sauce, soy sauce, sherry, hoisin sauce, and water mixed together. Stir and add the scallion pieces. Stir for 1/2 minute then return the beef to the wok. Stir just to heat through. Stir in sesame oil, if desired. Remove wok from heat and serve immediately. erries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set as A truly native meal, typical of the diet of the rugged Mongolian nomad. The thin-sliced meat is dipped in a spicy sauce, quickly grilled and then wrapped in a sesame roll. A gruel-like millet soup is eaten between sandwiches, and the meal is topped off with draughts of heated sorghum whiskey. Transposed to the West, this meal is ideal for an outdoor barbecue. Millet soup: * Ask the butcher to bone a leg of lamb. Use the bones to make the soup and freeze the shank portion for later use. ** Smash 5 large slices of fresh ginger with the end of a cleaver handle and put them in 1/2 cup water for 2 hours. Squeeze out the juice from the ginger slices. *** Peel and crush 4 large garlic cloves into a paste, and add a little rice wine or vinegar to moisten. Soak the millet overnight in cold water. The next morning, put the lamb bones in a large pot. Add water and bring to a boil. Reduce the heat and simmer for several hours, adding water to maintain the original volume. Skim off the fat, remove the bones and strain the stock. Drain the millet, rinse several times, add to the stock and simmer slowly for 1 to 2 hours, or until the grains break up and the soup is thickened. Salt to taste. Turn off the heat and set aside. While the stock is simmering, trim off all fat and skin from the beef and lamb. Wrap the meat well and place in the freezer for 2 to 3 hours, or until it becomes firm, but not frozen hard. (This makes it easier to slice the meat very thinly. ) Using a very sharp knife or cleaver, carefully cut against the grain of the meat to make slices about 1/8 inch thick. Cut each slice into strips about 2 by 4 inches. Arrange the beef and lamb in layers on separate platters. Cover and refrigerate until ready to use. Put the green onion and parsley in separate bowls, cover and refrigerate until ready to use. Put each dip ingredient in a separate bowl, place the bowls on a large tray, cover and set aside. Prepare the rolls. 3.00tb USING A CLEAVER or sharp knife, slice the lamb into very thin slices. Soak the noodles in warm water for 5 minutes, then drain them and cut them into 5-inch lengths. Separate the spinach leaves from the stalks and wash them well. Discard the stalks. Cut the Chinese cabbage into 3-inch pieces. Combine all the ingredients for the dipping sauce in a small bowl and mix them well. Each guest should have his or her own small portion of dipping sauce and a plate containing lamb, spinach and Chinese cabbage. When you are ready to begin, bring the stock to a boil and light the fondue. Ladle the stock into the fondue pot and put the ginger, scallions, garlic and coriander into the stock. Each person selects a piece of food and cooks it quickly in the pot. When all the meat and vegetables have been eaten, add the noodles to the pot, let them heat through, then ladle the soup into soup bowls. This dish also works successfully with other foods such as steak, fish balls, oysters, shrimp, squid, mushrooms and lettuce, although it will no longer be a Mongolian Hot Pot, but more like the Cantonese Chrysanthemum Pot. Serves :8 KeyWords :Fruits Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place first six ingredients in fondue pot over medium heat. Gradually add cheeses while stirring. Add pepper and keep warm on low heat. Spear bread cubes with fondue fork and dip in cheese mixture. oz Cream cheese, softened Instructions: Bake pie shell. Mash enough berries to measure 1 cup. Stir together sugar and cornstarch. Gradually stir in water and cru Toss the quartered biscuits in sugar/cinnamon mix and drop each into a greased Bundt pan. Use about half of the pieces. Mix glaze ingredients, bring to low boil. Pour over pieces in pan. Add the remaining sugared biscuits and cover with rest of glaze. Bake at 350 degrees for 45 to 50 minutes. Cool for 5 to 10 minutes. Turn out on plate and enjoy. ad on bottom of cooked pie shell. Fill shell with remaining sliced berries; pour cooked berry mixture over top. Cut bananas in half and peel. Insert stick. Brush with orange juice. Freeze until frim. Combine chips and crisco over low heat until melted. Cool slightly. Spoon over bananas. Wrap in plastic wrap and freeze until readu to eat. I prefer to use a deep cup and dip the bananas to coat them. orbic acid mixture. Raspberry Glace Pie: Substitute 6 cups fresh raspberries for the strawberries. Cream shortening with brown sugar. Sift together flour, soda, salt, ginger and cinnamon, and add alternately with molasses mixed with milk. Blend in vinegar. Drop by teaspoon on greased baking sheet. Place 3 raisins or bits of citron on each for eyes and mouth. Bake 10 to 15 minutes in moderate oven (350 F). * erving, garnish with chopped parsley. Monkfish Kebob with Vegetables Marinate monkfish cubes for at least an hour. Cut vegetables into chunks. Place monkfish cubes and vegetables on kebob skewers. Marinate skewers in large casserole or baking sidh, covered and refrigerated for three hours. Broil in oven, lightly basting and turning often for approximately 8-10 minutes. Serves 4, 2 kebobs each. Serve at room temperature. If fish fillets are large, cut into 4 serving pieces. Heat margarine in 10-inch skillet over medium heat. Cook mushrooms and onion in margarine about 3 minutes, stirring occasionally. Remove mushrooms and onion from skillet. Place fish fillets in skillet. Sprinkle with thyme, salt and pepper. Stir in wine. Heat to boiling; reduce heat. Cover and simmer 15 to 17 minutes or until fish flakes easily with fork. Remove fish and keep warm. Heat liquid in skillet to boiling. Boil about 2 minutes or until reduced by half; remove from heat. Gradually stir in sour cream. Stir in mushrooms and onion. Cook over medium heat 1 to 2 minutes, stirring occasionally, until mushrooms are hot. Serve with fish. 4 SERVINGS; 280 CALORIES PER SERVING. tichokes, and scatter the sliced shallots over the top. Meanwhile, in a saucepan com- bine 600 mL fish stock, the juice of 3 limes, Thai fish sauce to taste (about 2 tablespoons) and pepper to taste and bring to the boil. Heat an iron grill or heavy frying pa Heat oven to 350 degrees. Combine shortening, brown sugar and granulated sugar in a large bowl. Beat at medium speed of electric mixer until well blended. Beat in eggs. Add peanut butter, corn syrup, baking soda and vanilla; beat until thoroughly combined. Stir in oatmeal and chocolate chips; blend well. Fill ice cream scoop that holds 1/4 cup with dough or use 1/4-cup measure. Level with knife (or make 2-inch balls). Drop 3 inches apart onto ungreased baking sheet. Bake at 350 degrees for 11 to 13 minutes, or until just beginning to brown. Cool 5 minutes before removing to cooling racks. Makes 4 1/2 to 5 dozen big cookies. Eggs 2.00 tb Evaporated milk 0.25 ts Vanilla 1.25 c Flour 2.00 ts Baking powder 1.00 To 1 1/2 pounds fresh 0.00 strawberries 3.00 tb Sugar 1.00 pk Red transparent glaze Instructions: Serves 10-12 In small bowl, mix margarine, sug Poach the chicken for 20 minutes, allow it to cool and slice into pieces 1/8 x 1 1/2 x 1. String the snow peas. Slice the mushrooms, cabbage and water chestnuts thinly. Heat a skillet or wok, then add the peanut oil and salt. Just before the oil begins to smoke, add all the vegetables and stir-fry for 1/2 minute. Add the water, cover and cook for 2 minutes. Add the chicken, cornstarch mixture, pepper and sugar. Stir until the sauce is thickened. ixture and spread evenly with a knife. MAKE THE MARINADE: Place the grated ginger in a small strainer set over a medium bowl. Press hard with the back of a spoon to extract 1 teaspoon of juice; discard the ginger pulp. Stir in the remaining marinade ingredients. Add the chicken and toss to coat well. Cover and set aside to marinate for 30 minutes. MAKE THE SAUCE: In a large bowl, combine all the sauce ingredients and reserve. Heat a wok over high heat for 30 seconds. Add 2 tablespoons of the peanut oil and turn the wok to coat with oil. When a wisp of white smoke appears, add the ginger and salt. Stir, using a large metal spatula, for 10 seconds. Add the mushrooms and stir fry for 10 seconds. Add the snow peas, bamboo shoots and water chestnuts; sprinkle with a little water and stir fry for 2 minutes. Transfer the vegetables to a bowl and set aside. Wipe out the wok with paper towels. Heat the wok over high heat for 20 seconds and add the remaining 1 1/2 tablespoons peanut oil. Turn the wok to coat with oil. When a wisp of white smoke appears, add the garlic. When it begins to brown, add the chicken with the marinade. Spread the chicken out in a single layer and cook undisturbed for 2 minutes. Turn the chicken pieces over and cook for 1 more minute. Drizzle the wine down the inside rim of the wok and stir it into the chicken. Continue to cook until the chicken is cooked through, about 1 minute longer. Add the reserved vegetables and stir fry for 2 minutes. Make a well in the center of the mixture. Stir the sauce to combine and pour it into the well. Mix all the ingredients together, bring the sauce to a boil and cook until thickened, about 30 seconds. Transfer to a warm platter and serve immediately. ake at 375F for 10 to 12 minutes. About 3 dozen cookies. ning dough over jelly. Bake at 375~ for 30 to 35 minutes. Cool and cut into bars. 17782 Heinz Ketchup 'n Onions 0.33c d 17782 Crushed Remove any fat or tendons from the chicken and slice into pieces 1/4" by 1" or so (this works better if chicken is partially frozen). Mix chicken with next three ingredients and allow to marinate while you are preparing the vegetables. Wash bok choy thoroughly, trim off the tough ends of the leaves and part of the base, and chop into bite-size pieces including the green parts. Slice the mushrooms. Cut the snow peas in half or slice after the tips and strings have been removed. Mix the stock and the corn starch in a shaker Heat oil in wok until its almost smoking and then stir fry the chicken until its almost cooked through. Then add the vegetables and stir fry until the bok choy leaves get sort of wilted down. Pour in the stock/cornstarch mixture that was shaken just before pouring it in. Stir constantly until the sauce thickens. Serve immediately over cooked rice. Note: You can add bamboo shoots, sliced water chestnuts and all sorts of other stuff to this but I like the plain version best. About the only thing I change is to throw in some Mrs. Dash, which isn't very Chinese, but heh! Enjoy. 1.50 ts Baking powder 0.25 ts Salt 0.50 c Butter 0.33 c Cream cheese 0.50 c Coconut (flaked) 0.50 c Strawberry preserves 0.00 --------- FROSTING --------- 1.00 c Powdered sugar (sifted) 1.00 tb Butter (soft) 0.25 c Strawberry preserves 0.00 Skin & bone chicken, then dice. Combine Dredge ingredients, dredge chicken in mixture to coat. Mix sherry, chicken broth and cornstarch to form paste. Heat oil in Wok (or fry pan) Add garlic & ginger, stir-fry a few times. Add chicken, stir-fry 1 minutes. Add mushrooms and pea pods, stir-fry 2 - 3 minutes. Add sherry/broth/cornstarch paste to thicken. Serve with rice. ( a 4 oz can of button mushrooms can be used instead of the fresh. Use liquid in place of chicken broth). Use a mixture of butter and lard for the shortening. Sift the flour and spices together. Add sugar and mix well. Work in the shortening with the finger tips or with a pastry blender. Add baking soda and molasses and mix thoroughly. Chill. Roll very thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 10 minutes. Notes ********** RECIPE ENDS ******** Ethnic 34402 Cream the butter and sugar together and add one egg at a time, beating well after each addition. Sift the flour and soda together and mix with other ingredients. Chill in ice box over night. Roll out thin on floured board, cut into round shapes, and press half a pecan into center of sand tart. Bake at 350-F about 10 minutes. 1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 21149 Fried Green Tomatoes 28 July 1994 Side Dishes Cream butter and sugar together until well blended. Beat the eggs and add. Stir in the dissolved soda. Sift the flour and add alternately with the cream. Mix thoroughly. Dough must be stiff enough to roll- add more flour if needed. Chill for several hours. Roll out thin on floured board and cut with fancy cookie cutters. Bake at 350-F about 12 minutes. 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 21151 Fru Preheat oven to 350F. Puree beans & parsley in a blender. Put in a bowl & add the other ingredients except the oil. Mix well & spoon onto a baking sheet. Flatten each patty & brush with oil. Bake until crusty & golden, about 15 minutes. This can be re-heated once cooked by frying in hot oil with some seasonings in the oil. Entree Holidays Southern 34410 2 -1 -1 -1.00 -1. Beat shortening for 30 seconds. Add sugar & beat till light & fluffy. Add molasses & water. Mix well. Add the baking soda, cinnamon, ginger & salt. Finally fold in flour. Mix well. Form into 1 inch balls. Place on a greased cookie sheet 2 inches apart. Flatten slightly & bake at 375F for 8 to 10 minutes. Cool on a wire rack. Makes 36. .00 veg 21154 Fusilli W/broccoli & Garlic European Entree 34 In microwave melt butter, add flour, stir until smooth, 1 minute. Gradually add milk. Beat egg yolks, add whipping cream. Gradually add hot mixture. Add cheese at the end. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Scoop out cantaloupe with melonballer and place balls in a bowl. You should have about 2 cups. Pour any cantaloupe juice in bowl. Peel kiwi. Cut crosswise into thin slices, then quarter the slices. Add to cantaloupe. Set aside 4 of the most attractive strawberries for garnish. Hull and slice enough strawberries lengthwise to make 1 cup, place in the bowl. Add raspberries. Sprinkle fruit salad with chopped mint leaves and drizzle with orange juice. Toss gently. Refrigerate, covered for 1/2 hour for flavors to blend together. Divide salad among 4 bowls. Garnish each with a whole strawberry and a sprig of mint. When firm cut in squares. Any thick preserves or candied fruit may be substituted for strawberries. Phoebe Journey, Stratton, NE. Notes ********** RECIPE ENDS ******** d 15561 Baking s Place the flour, butter and salt in a mixing bowl. Cut in the butter with a pastry blender until the mixture is crumbly. Add the ice water and blend well with a for, until moistened. Shape into a ball and divide it into 3 sections, wrap, and refrigerate for at least 1 hour, (no more than 2 hours). Meanwhile, prepare the filling by mixing all of the ingredients together. Remove the dough from the refrigerator, and roll out 1 section into a 12 X 12-inch square. Cut into 3-inch squares. Place a small piece of filling at one corner of each small square and roll up, diagonally. Repeat with the remaining two sections of dough. Place the rolled squares on ungreased cookie sheets and bake in a preheated 400 Degree F. oven for 10 to 12 minutes. 15562 Cinnamon 1.00ts b 15562 Brown sugar 4.00oz c This dish was inspired by the Moroccan recipe for Tangia, named after. Heat oven to 325 degrees. Mix all ingredients except couscous in ungreased 3-quart casserole. Cover and bake 2 to 2-1/2 hours or until beef is very tender. Serve over couscous. 6 SERVINGS (ABOUT 1-1/2 CUPS EACH); 515 CALORIES PER SERVING. ts f 15562 Butter or margarine 4.00oz g Nutritional information included with Moroccan Beef with Couscous 1. h 15562 A little milk 0.00 i 15563 Chicken wings, disjointed & 2.00lb a 15563 -tips discarded 0.00 Section the oranges (about 2 cups). Cut the onions into 2-inch lengths (about 2 cups). Soak the currants in water for 10 minutes and drain. Put all the ingredients in a bowl and toss. Refrigerate for 1/2 hour or more before serving. d 15563 Soy sauce 0.50c e 15563 Vegetable oil 2.00tb GARNISH: toasted sesame seeds, minced scallions, finely chopped tomatoes, or Herbed Garlic Croutons, optional In 4-5 qt saucepan, heat oil. Add carrots, garlic, and onion; cook until tender. Set aside. Menawhile, in food processor, puree chick peas, 1 cup of vegetable stock, tahini, and lemon juice. Stir pureed mixture into saucepan. Add remaining ingredients including vegetable stock. Cover and cook for 5 minutes to heat through. Top with garnish if desired. VARIATIONS: - substitute olive oil for safflower oil ea 9-inch baked pie crust 1.00 ea Recipe Cream Filling 0.50 c Water 2.00 t Cornstarch 0.50 c Slivered, blanched almonds 2.50 c Fresh strawberries 0.25 c Sugar 1.00 x Few drops red food coloring 0.00 --------- CREAM FILLING --------- 0.50 c Sugar 3.00 T Enriched flour 2.00 c Milk 0.50 c H Mix cilantro, paprika, cumin, salt, turmeric, ginger and garlic. Rub mixture on all sides of chicken. Coat with flour. Place chicken in ungreased 13x9x2 inch baking dish. Mix water, lemon juice and bouillon. Pour over chicken. Add olives and lemon slices. Cook uncovered at 350 degrees spooning juices over chicken occasionally, until thickest pieces of chicken are done, about 1 hour. Serve with couscous or rice if desired. till thick. *Make certain you use a pot marigold (Calendula) rather than an African marigold (Tagetes) Cook the rice in boiling, salted water for 15-20 minutes, or until just tender; it should still be a little chewy. Heat 1 tbsp oil in a frying pan, put in the onions and fry quickly for 2 minutes. Add the apricots, pistachios, pine kernels, sprinkling them with cinnamon as they cook. Using a slotted spoon, remove the mixture from the pan and stir into the rice. Cover and keep warm. Heat the remaining oil, put in the chicken strips and fry quickly, sprinkling with a little more cinnamon. Do not overcook the chicken, which should be tender and juicy. Mix the cooked chicken into the rice, season if necessary and spread the mixture in a wide shallow dish. Sprinkle with rose water and decorate with the rose and marigold petals. Serve at once. SERVES: 6-8 ix sugar and cornstarch; gradually stir in berry juice. Cook, and stir till thick and clear. Tint to desi Cook onions and garlic in oil in 3 quart saucepan, stirring frequently until tender, about 7 minutes. Add remaining ingredients except garbanzo beans and rice. Heat to boiling. Reduce heat. Cover and cook until squash is tender, about 8 minutes. (Note: acorn squash may also be used). Stir in garbanzo beans. Serve over rice. slices 0.00 000010 9387 forming semi-circles 0.00 Combine rice, water and salt to boiling in 3-quart saucepan, stirring once or twice. Reduce heat. Cover and simmer 14 minutes. (Do not lift cover or stir. ) Remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Stir in margarine and powdered sugar. Sprinkle with cinnamon. Serve warm. Fresh orange juice 0.50c 000003 9388 Bay scallops 2.00 Mash garlic with salt to make a gritty paste, Add avocado and mash some more. Pour lemon juice over avocado so that it will keep its color. Stir well. Add olive oil, add Louisiana hot sauce, stir, add Lea & Perrins Worcestershire sauce, stir, and add wine vinegar. Stir. Add Mustard. Stir. Crumble a good quantity of feta cheese in the dressing. Add chopped tomatoes and parsley. Stir well and serve over lettuce. This is also good for dipping. Makes about 3 cups. From Justin Wilson's "Outdoor Cooking With Inside Help" ECIPE BEGINS ******** Title :Strawberry Coulis Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chill a copper mug and add ice cubes. Add ingredients and garnish with a lime wedge. .00 ts Fresh Lemon Juice 0.00 Raspberry Liquor Instructions: Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/0 6. Notes ********** RECIPE E Wash spinach carefully to remove sand. Cook with salt not more than 5 minutes and only with water that clings to the leaves. Chop spinach coarsely. Heat oil in skillet and add the spinach, sugar and garlic. Reduce heat to simmer and slowly stir greens to coat well with the oil. Sprinkle with lemon juice and mix thoroughly. Cover and cook 15 minutes. Serve hot. NOTE: If desired, add 3 T. freshly grated Parmesan cheese the last 5 minutes and stir continually until cheese is distributed well through the spinach. Return chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving platter and top with sauce. Garnish with lemon slices. Notes ********** RECIPE ENDS ******** S ******** After 10 minutes, add the liver and the breasts and replace in oven for another 25 minutes. Heat soy oil in deep skillet to very hot. Pour in pork and stir-fry 4 minutes. Add beaten eggs and stir-fry for one additional minute. Add all fresh vegetables, except fresh garlic and spring onion, and stir-fry 2 additional minutes. Remove from skillet, drain thoroughly and reserve. In same heated skillet, place garlic and spring onions. Add soy sauce, pepper, Szechwan pepper and sesame oil. Stir and return reserved reserved pork and vegetables to skillet. Over hot flame, stir ingredients 1 or 2 minutes an pour on serving platter. On serving platter, put Mou-Shu Pork into steamed Chinese pancakes, folding pancake over mixture. Fills 4 to 6 pancakes. TWIN DRAGON - Englewood, CO. From the collection of Jim Vorheis Notes ********** RECIPE ENDS ******** to the skillet and simmer them to heat through, about 1 minute. To serve, place a chicken breast on each warmed dinner plate and spoon a portion of the sauce over each In a large stock pan, heat 2 inches of water until boiling. Add muscles, cover, and steam until mussels open. Remove mussels and keep warm. Retain 2 cups mussel liquid and reduce to 1/2 cup. Meanwhile, saute onions in butter. Add flour and whisk. Whisk in cream and season with freshly ground pepper. Add 1/2 cup reduced mussel liquid and cook 15 minutes. Add mustard, parsley, saffron, and coriander. Serve mussels in cream sauce over rice or pasta. A steamed artichoke makes a lovely accompaniment. Brush the inside of a 1-quart charlotte (cylindrical) or ring mold with a film of vegetable oil. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the Cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonnaise. In a heavy 4 to 6-quart saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all the chocolate has dissolved, beat in the butter, one piece at a time, to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a separate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least 4 hours or until it has set. To unmold and serve, run a long, sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold, and grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large bowl until it is firm enough to hold it's shape softly. Garnish with mousse with the whipped cream and serve. gether until light and fluffy. Prepare pudding mix as directed on package, using 1 1/2 cups milk. Fold in whipped topping (Cool Whip) and spoon into dessert dishes. Garnish with additional Cool Whip. Great with any flavor of Jello Instant Pudding. old in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. 6. Heat, uncovered, in Microwave Oven 6 minutes. *do not use margarine, butter Blends or spreads in this recipe Preparation requires full attention and low heat. If your sauce curdles,. Stir egg yolks and lemon juice vigorously in 1-1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly with wire whisk, until butter is melted. Add remaining butter. Continue stirring vigorously until butter is melted and sauce is thickened. (Be sure butter melts slowly as this gives eggs time to cook and thicken sauce without curdling. ) Just before serving, beat whipping cream in chilled small bowl until stiff. Fold into sauce. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve, stir in small amount of hot water. ABOUT 3/4 CUP SAUCE; 100 CALORIES PER TABLESPOON. This delicious sauce is nice with fish, eggs, artichokes, broccoli or cauliflower. *** RECIPE ENDS ******** ream Cheese Brownies German Vegetable Medley In a medium saucepan, thoroughly mix sugar, cornstarch, cocoa powder and instant coffee. Gradually stir in milk until blended. Cook over medium heat, stirring frequently, until mixture thickens and boils. Remove from heat. Stir in vanilla. Pour into serving dishes and cool at room temperature for one hour. Refrigerate until serving time. Metric quantities: 125 ml sugar, 45 ml cornstarch, 45 ml cocoa, 5 ml coffee, 500 ml milk, 5 ml vanilla. Pumpkin Seed Sal * chop green onions (inc. tops) Fry bacon until cooked, but not TOO crisp. Place in bottom of unbaked pie crust. Place swiss cheese strips in a crisscross pattern on top of bacon. Combine rest of ingredients (except pimientos) in blender, until foamy. Pour mixture into piecrust. Top w/pimentoes. Bake at 375 for 45 minutes. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Note: All standard chocolate chip cookie ingredients. For Authenticity, use C&H sugar, Hershey's chocolate chips, and Diamond Walnuts. Chips may be semi-sweet or Milk chocolate (Mrs. Fields sells both varieties). Extract is the real kind made from vanilla beans, per ban on artificial flavorings. The only "secret" ingredient, milk, adds moisture, cooks into a fudge with butter and sugar. Soda creates an airy, cake-like texture. Directions: Mix sugars, butter and margarine in an electric mixer. Add other wet ingredients, mixing well; then mix in flour, baking soda, and salt; then chocolate chips and nuts. Wear a plastic glove when forming golf ball-sized lumps of dough. Chill in refrigerator about a day. Set dough on ungreased lightweight baking sheet and flatten with gloved hand. Cook at 325 Degrees F. for about 15 1/2 minutes (time will vary with oven and temperature of dough). Cookies will be very soft when taken from oven. Carefully lift with spatula and place on rack to cool. Target thickness of finished cookie: one half inch. Day-old cookies may be donated to the homeless. Sift flour, baking powder and salt. Fold into egg mixture. Pour into pan. Bake 10 minutes or until cake springs back when pressed lightly. Roll cake inside a towel coated with sifted powdered sugar; start at the short Preheat overn to 325-degrees F. In medium bowl combine flour, soda, cinnamon and oats. Mix well with a whire whisk. Set aside. Cream sugar and butter in a large bowl using an electric mixer set at medium speed. Add the flour-oat mixture, and blend at low speed until just combined. Do not overmix. Separate dough into two balls, flatten them into disks, and wrap each tightly in plastic wrap or a plastic bag. Chill 1 hour. On floured board using a floured rolling pin, roll out one disk to 1/4 inch thickness. Cut cookies with a 2-inch round fluted cookie cutter dipped in flour. Repeat procedure with the second disk, reworking scraps until all the dough is used. Bake cookies on ungreased baking sheets 1/2 inch aprt for 13-15 minutes or until bottoms turn light brown. Transfer immediately to a cool, flat surface with a spatula. When cookies are cool, spread 1 tablespoon of peanut butter filling on the bottom side of a cookies. Top with another cookie-bottom side toward the filling-to make a sandwich. Repeat with the remaining cookies and filling Yield: 3 1/2 dozen cookies. a 15136 Vanilla ice cream or frozen 0.00 b 15136 Yogurt 0.00 c 15136 Firmly packed golden brown 0.33c "For a contemporary afternoon tea, Atwood offers one of her mother's recipes, a cookie formed in the shape of a calla lily. "They are simple to make, unusual and delicious. " Margaret Atwood is an internationally known Canadian author. Some of her books include, _The Stone Angel_, _The Diviners_ and _The Handmaid's Tale_. Batter: Beat eggs until foamy; gradually beat in sugar until well blended. In separate bowl, combine flour, baking powder and salt. Add flour mixture to egg mixture; mix thoroughly. Batter will be runny. Drop batter, 2 tsp at a time, about 2 inches apart, onto greased baking sheet. Bake only 6 cookies at a time. Bake in 400F oven for 5 to 8 minutes or until golden and top springs back when lightly touched. Using metal spatula, remove cookies, one at a time, from baking sheet. Pinch and hold bottom half of each circle together, turning sides inward, to form calla lily shape. Let cool on wire rack. (Cookies can be made ahead to this point, and stored in airtight containers. ) Filling: Whip cream; stir in sugar and vanilla. Spoon a 'tongue' or thin line of grape jelly down centre of each lily, running into pinch end. Pipe or spoon whipped cream into pinched centre. Serve immediately. MAKES ABOUT 24 COOKIES aking powder 1.00 ts Salt 1.00 c Sliced strawberries, fresh 0.00 OR frozen (thawed and 0.00 Drained) 0.50 c Melted butter or margarine Instructions: Beat eggs. Let stand over night. Roll thin, glaze top of each cookie with 1 whole egg beaten light. Bake in hot oven. Makes 1/2 bushel. Note: Hot oven is 400 - 450 F. Fold in strawberries. Preheat electric skillet to 350 degrees. Lightly,brush surface with butter. Pour 2 tbsp. batter for each pancake into skil Preheat oven to 300 F. In a medium bowl, combine flour, soda, salt, cinnamon, ginger and allspice. Mix well with a wire whisk and set aside. In a large bowl beat sugar and butter with an electric mixer at medium speed til mixture forms a grainy paste. Scrape sides of bowl, then add molasses and egg. Beat until light and fluffy. Add the flour mixture and raisins, and blend at low speed just until combined. Do not overmix. Divide dough in half and shape each half roll into a roll 1 1/2 inches in diameter. Wrap rolls in waxed paper and refrigerate until firm, about 2 hours. Slice cookies 1/2" thick and place on ungreased cookie sheets, 1 1/2" apart. Bake for 25-27 minutes until cookies are set. Immediately transfer cookies with a spatula to a cool surface like your countertop. To prepare the icing: Blend sugar and milk in a small bowl until smooth. Using a small spoon or knife, drizzle cookies with icing. 0000011397 0000011397 0000011397 0000011397 Preheat oven to 300 F. In a medium bowl, combine flour, soda and salt. Mix well with a wire whisk. In a large bowl blend sugars using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping the sides of the bowl. Add eggs, peanut butter and vanilla, and mix at medium speed until light and fluffy. Add the flour mixture and mix at low speed until just mixed. Don't overmix. Drop by rounded tablespoons onto an ungreased cookie sheet, 1 1/2" apart. With a wet fork gently press a crisscross pattern on top of cookies. Bake for 18-22 minutes til cookies are slightly brown along edges. Transfer immediately to cool surface with a spatula. (Mrs. Fields uses her countertop rather than papertowels or racks. 0000011400 0000011400 0000011400 0000011400 0000011400 0000011400 0000011401 0000011401 0000011401 0000011401 0000011401 0000011401 0000011401 0000011401 Preheat oven to 375F. Line cookie sheets with waxed paper. In a double boiler, melt the unsweetened chocolate and the first batch of chocolate chips. Stir frequently with a wooden spoon or wire whisk until creamy and smooth. Pour melted chocolate into a large bowl. Add butter and beat with electric mixer at medium speed until thoroughly combined. Add the sugar, eggs and vanilla. Beat on medium speed until well blended. Scape down the sides of the bowl. Add the flour and the three types of chocolate chips. Mix at low speed just until combined. Chips should be distributed equally throughout the dough. Roll a heaping tablespoon of dough into a ball, about 1 1/2 inches in diameter. Place dough balls onto paper-lined pans, 2 inches apart. With the palm of your hand, flatten each bal to 1/2-inch thickness. Bake for 10-12 minutes. Transfer with a spatula to a cool, flat surface like your countertop. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 300 degrees F. In a medium bowl, combine flour and baking soda. Mix well with a wire wisk and set aside. In a large bowl, blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Then add egg, apricot nectar and apricot preserves; beat at medium speed until smooth. Add the flour mixture and apricots, and blend on low just until combined. Do not overmix. Drop by rounded tablespoonfuls onto ungreased baking sheets, 1 1/2 inches apart. Bake for *22* to 24 minutes, or just unil cookies begin to brown at bottom edges. Remove from oven and let cookies cool on baking sheets for five minutes before transferring to a clool, flat surface with a spatula. rocess 10 minutes in boiling water bath. Yield: about 3 half pints. Notes ********** RECIPE ENDS ******** ed walnuts 0.50c Preheat oven to 300 degrees F. In medium bowl combine flour, cocoa, soda and salt. Mix well with a wire wisk. Set aside. Blend sugars in a large bowl using an electric mixer set at medium speed. Add butter and mix to form a grainy paste, scraping down the sides of the bowl. Add eggs and vanilla, and beat at medium speed until smooth. Add the flour mixture and chocolates, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23 - 25 minutes. Transfer cookies immediately to a cool, flat surface. 5.00tb 601 Garlic cloves minced 2.00 601 Oregano 1.00ts 601 Thyme Preheat to 350-degrees. In a medium bowl combine flour, soda, baking powder, cloves, cinnamon, salt and oats. Mix well with a wire whish and set aside. In a large bowl with an electric mixer, blend sugars. Add butter and mix to form a grainy paste. Scrape down sides of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add carrots, pineapple and nuts, and blend until combined. Butter will appear lumpy. Add flour mixture and blend at low speed until just combined. Do not overmix. Drop by rounded teaspoons onto ungreased baking sheets, 1-1/2 inches apart. Bake 13-15 minutes, taking care NOT to brown cookies. Immediately transfer cookies with a spatual to a cool, flat surface. 602 Clove garlic 1.00 602 Cumin 0.50ts 602 Salt Preheat oven to 300F. In a medium bowl combine flour, soda, salt and cocoa powder. Mix well with a wire whisK and set aside. In a large bowl blend sugars with an electric mixer at medium speed. Add butter and beat to form a grainy paste. Scrape sides of bowl, then add eggs and mint extract. Beat at medium speed until light and fluffy. Add the flour mixture and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoonfuls onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 19 to 21 minutes. Immediately transfer cookies with a spatula to a cool, flat surface. s :6 KeyWords :German Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * (put small amount into a blender and blend until it turns into a Cream together butter, sugar, and brown sugar. Add 4 eggs and vanilla. Mix in flour, oatmeal, salt, baking powder, and baking soda. Add a 24-oz bag of chocolate chips, one 8-oz Hershey bar (grated), and/or 3 c chopped nuts. Bake on an ungreased cookie sheet. Bake golf ball sized cookies, placed 2 inches apart at 375 degrees for 15 minutes. e gelatin over cold water. Set stand 5 minutes, th Preheat oven to 300 degrees F. In a medium bowl combine flour, soda and salt. Mix well with wire whisk and set aside. In a large bowl blend sugars well with an electric mixer set at medium speed. Add the butter and cream cheese, and mix to form a smooth paste. Add the egg and lemon extract, and beat at medium speed until light and soft. Scrape down sides of bowl occasionally. Add the flour mixture and macadamia nuts. Blend at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake 23 to 25 minutes. Immediately transfer cookies with spatula to a cool flat surface. ***** NOTE: If your oven temperature is off, as in too high, and you don't realize it, these cookies will be hard instead of soft and chewy. Reduce baking time accordingly. 0.00 c 15553 Warm water (80-85 degrees) 1.00c Preheat oven to 300-degrees F. In a medium bowl combine flour, baking soda, lemon zest coriander and poppyseeds. Mix well with a wire whisk and set aside. In a large bowl cream butter and sugar with electric mixer at medium speed until mixture forms a grainy paste. Scrape down sidw of bowl, then add yolks, egg and lemon extract. Beat at medium speed until light and fluffy. Add the flour mixture and mix at low speed just until combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets, 2 inches apart. Bake for 23-25* minutes until cookies are slightly brown along edges. Immediately transfer cookies with a spatula to a cool surface. Yield: 2 dozen. *Note: Watch your time carefully on these cookies. Some of her various cookie recipes are done perfectly at the time she states, but others are crispy with all the chewiness baked out of them at the time she gives. k 15553 Whole wheat flour, unsifted Mix liquids. Add vegetables and let stand in fridge overnight. Delicious! 15553 White flour, unsifted 2.50c m 15553 Brown sugar filling 0.00 n 15554 Pork back ribs, cut into 2-3 3.50lb a 15554 -rib portions Salt & pepper quail inside and out. combine mushrooms, bread crumbs, salt, cayenne pepper and truffles; saute in butter. Stuff quail with this mixture. Make roux by browning flour in oil. Add stock, onions and parsley to browned flour, then pour over quail which have been put into baking pan. Bake 3/4 hour at 325, basting frequently. 15554 Apple cider 0.25c e 15554 Apple jel Cut pork into matchstick pieces. Cut onions into 2 inch lengths , then cut the strips into shreds. Heat wok or large deep skillet over high heat. Add 1 tablespoon of oil, swirl to coat bottom and side. Add onions, cabbage, bean sprouts and bamboo shoots. Stir-fry until just wilted; remove to large bowl. Reheat pan; add 2 more tablespoon oil. Add eggs, swirling pan to spread out into thin layer. COok until firm, breaking eggs up into small pieces. Remove to bowl with vegetables. Reheat pan; add sesame seeds and remaining oil. Add pork; stir-fry until browned and thoroughly cooked. Add soy, salt and sugar. Return vegetable-egg mixture to pan. Stir-fry until heated. Serve with mandarin pancakes. Have each person add about a tablespoon of filling to their own pancakes, adding a dab of hot mustard, oyster or plum sauce or dipping sauce (from wonton recipe). Fold pancake in half like soft taco, or roll it up, folding over one end to hold in the juices. Eat with fingers. lets or liquid * Dry lily flower and tree ears are available in Oriental markets. MU SHU PORK: Rinse dry lily flower and tree ears in cold water. Soak in cold water to cover 1 hour, until soft. Drain and finely chop. Heat wok. When very hot, add peanut oil, turning wok to coat sides. Add shredded pork and stir-fry 2 minutes. Transfer to small bowl. Add eggs to wok and stir-fry until cooked. Add to bowl and mix with pork. Heat more oil if necessary. Quickly add shredded cabbage, chopped lily flower and tree ears, water chestnuts and garlic and stir-fry about 2 minutes. Thoroughly blend in pork and eggs. Season with soy, salt and pepper. Add green onions and cook about 1 minute. Taste for seasoning. Place 2 to 3 tablespoons of Mu Shu Pork on each Pao Bin, roll up and serve. Note: We always spread some plum sauce on our pancake before putting on filling and rolling. Delicious. PAO BIN (THIN PANCAKES): If using food processor, place flour in work bowl. With motor running, add boiling water until dough forms ball. Transfer to small bowl, cover with damp towel and let stand 15 minutes. If not using food processor, add boiling water gradually to flour, stirring with wooden spoon. When mixture forms mass (it will be lumpy), transfer to floured board and knead until dough forms soft, smooth ball. Place in small bowl, cover with damp towel and let stand 15 minutes. Cut dough in half. Place on lightly floured surface and roll each about 1/4-inch thick. Cut into 2- to 2-1/2-inch circles. Knead scraps together, roll out and repeat to cut more circles. Brush half of the circles with sesame oil. Place each unoiled circle on 1 oiled circle. With rolling pin, roll each pair of circles into larger circle about 6 inches in diameter, keeping as round as possible. Place ungreased 8-inch skillet over high heat to warm. Reduce heat to moderate. Place 1 pancake in skillet and cook until it puffs and blisters, about 30 seconds. Turn and cook second side. Flip onto towel and carefully separate into 2 pancakes. Stack on platter or on foil. When all are cooked, wrap in foil and place in warm oven until ready to serve. About 6 servings. Recipe from Yang Tze, Honolulu, Hawaii. Published in Favorite Restaurant Recipes, Bon Appetit, 198 2. ubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like. ============ Melt margarine in medium saucepan. Add flour and stir over medium heat 1 minute. Do not brown. Add chicken stock and milk. Using a wire whisk, stir over medium heat until mixture comes to a boil. Add salt, garlic powder and pepper; continue to cook 1 minute more. In large mixing bowl, combine sauce with chicken, mayonnaise, celery, onion, lemon juice and rice. Mix well and pour into a casserole sprayed with non-stick vegetable coating. Top with toasted almonds. Bake in preheated 350-degree oven 50 to 60 minutes until hot and bubbly. Makes about 7 cups OR 6 (1-cup) servings. NUTRITIONAL INFORMATION: Each serving contains approximately 399 calories; 83 milligrams cholesterol; 17 grams fat; 449 milligrams sodium. Printed in the June 20, 1991, issue of the Los Angeles Daily News. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix sugar and cocoa together in bowl. Add water and whisk until smooth. Add sherry and then taste to check if sweetness is to your liking. Chill mixture a bit and then put in ice cream maker and follow the directions that came with the device. This concoction will take longer than usual to freeze (perhaps as much 2 hours or more). I like my chocolate bittersweet, so you may want to use more sugar than I have. Also, depending on the size of your ice cream maker, you may want to double the recipe. Makes 3 cups, 6 servings. -=OR=- 0.00 -Paprika for milder flavor 2.00 c Bean broth or water (about) 1.00 lb Fresh or canned tomatoes 0.00 - peeled, seeded & chopped, 0.00 - juice reserved 3.00 c Peeled, cubed banana squash 0.00 - (in 1-inch cubes) 2.00 c Cooked hominy 2.00 Jalapeno chiles 0.00 - seeded and fin Grease a shallow 11" x 7" baking pan with butter; line bottom with parchment or waxed paper. Place honey, butter and chocolate together in a large bowl placed over a pan of gently simmering water. Stir until butter melts; remove from heat. Stir all but 1/4 cup of muesli into honey mixture. Spread in prepared pan, smoothing top with the back of a spoon. Sprinkle remaining muesli evenly on top, pressing gently into surface of mixture. Refrigerate 1 to 2 hours or until set. Carefully remove muesli mixture from pan; remove paper. Cut into 8 squares. Cut each square in half to make 2 triangles. Arrange neatly on a serving dish or store in an airtight container in a cool place for 2 to 3 days. n beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Grease 12 2 1/2-inch muffin cups. Heat oven to 400 degrees F. Sift Flour, baking powder, sugar and salt into a medium-sized bowl. Stir to mix well. In a small bowl, beat egg with a fork. Add milk and oil. Add all at once to dry ingredients. Stir mixture only until dry ingredients are moistened. Batter will be lumpy. Drop batter from a tablespoon into prepared muffins pans, filling each cup half to two-thirds full. Bake 15 to 20 minutes, or until golden brown. Remove from pan and serve hot with butter, jam or marmalade. VARIATIONS: GINGER MUFFINS: Add 1/2 Cup finely diced candied ginger to flour mixture before adding liquid. BANANA PECAN MUFFINS: Prepare muffin batter but use only 1/2 cup milk. Add 1/2 cup chopped pecans and 1/4 t ground nutmeg to sifted flour. Add 1 cup mashed, peeled banana with the egg, milk and oil. BLUEBERRY MUFFINS: Toss 1 cup washed and well-drained fresh or frozen blueberries with sifted flour mixture before adding liquid. ORANGE MUFFINS: Cut 2 peeled navel oranges into sections. When batter is in the cups, place an orange section on top of each and sprinkle lightly with granulated sugar. CHEESE MUFFINS: Fold 1/2 cup grated sharp yellow cheese into muffin mix with the last few strokes on batter. Serve hot with scrambled eggs and bacon for a special breakfast. SURPRISE MUFFINS: Fill muffin cups 1/3rd full of batter. Drop 1/2 t of your favorite jelly in center of batter. Add batter to fill cup 2/3rds full. Kids just love these as you will. COCONUT MUFFINS: Add 1 c Shredded coconut with the last few strokes of mixing. For a snack have coconut muffins, butter and milk. CHIVE MUFFINS: Fold 1/4 cup chives into the batter during the last few strokes and serve at dinner. Great with a steak and salad. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine first 9 ingredients in medium bowl. Season with salt and pepper. Cover and refrigerate olive salad overnight to mellow flavors. Drain olive salad and reserve liquid. Using long serrated knife, cut bread in half, forming top and bottom. Remove centers of each half leaving 1 inch thick shell. Brush inside of bread shells with reserved olive salad liquid. Press half of salad in bottom shell. Layer salami, provolone and pastrami over. Press on remaining salad. Cover with top half of bread and press. Wrap in foil. Cover with 3-5 lb weight( such as a cutting board with cans) and refrigerate at least 30 minutes,(can be prepared the day before). Cut sandwiches into wedges. Pierce each wedge with long tooth pick or bamboo skewer and serve. together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishe Servings: 8 QUAN MEAS ING ** *DIRECTIONS* In medium saucepan, mix chenin blanc, sugar, lemon zest, cloves, allspice, and cinnamon. Heat, stirring, until mixture reaches boiling point and sugar is dissolved. Cool. Layer fruit in attractive clear glass serving bowl. Pour wine mixture over fruit. Cover and chill. Remove whole spices. Spoon into chilled stemmed balloon glasses. Top with sorbet, ice cream, or lightly whipped cream if desired. Per serving: 162 calories, 1 gram protien, 21 grams carbohydrate, less than 1 gram fat, 0 cholesterol, 38 milligrams sodium. Exchanges: 1 fruit Heat chicken, giblets (except liver), neck, water, salt, curry powder, lemon juice, cloves and mace to boiling in Dutch oven; reduce heat. Cover and simmer about 45 minutes or until juices of chicken run clear. Remo chicken from broth. Cool chicken about 10 minutes or just until cool enough to handle. Remove skin and bones from chicken. Cut chicken into bite-size pieces. Skim fat from broth. Add enough water to broth, if necessary, to measure 4 cups. Heat margarine in Dutch oven over medium heat. Cook onion in margarine about 2 minutes; remove from heat. Stir in flour. Gradually stir in broth. Add chicken, tomatoes and remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 10 minutes or until carrot is tender. Garnish with parsley if desired. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 345 CALORIES PER SERVING. R5eU8iW:jX;oZ>q\@s^Bu`DxbFxbFxbFxcDwcDxeDyfEzgF|iH}jI~kJ lK~kJ In bowl, blend together beans, 1/4 cup of sour cream, cumin and hot pepper sauce. Spread evenly on try 12" in diameter and at least 1 1/2" deep. In bowl, mix remaining sour cream, chopped onion, lime juice and red pepper flakes; spread over refried bean layer. Garnish with concentric rings of green onions on outside, black olives, tomatoes and cheese in centre. Cover and refrigerate till serving time. Tortilla wedges may be used as dippers. *Note: You may use 3 OR 4 heads of elderflower blossom. Put the gooseberries into a heavy-based saucepan or casserole. The fruit should be still damp from rinsing under the tap but there is no point in spending time topping and tailing it as it is going to be sieved. Add the florets of elder blossom, stripped from their stalks, and bury them among the fruit. Cover tightly and cook in a low oven until the fruit is tender and pulpy - I allow 1 hour or so at 275-300 F (140-150 C) gas mark 1 or 2. Or cook over a very gentle flame if preferred. Add the sugar and stir until it no longer feels gritty. Then rub the fruit and every drop of its sugary juices through a sieve to make a perfectly smooth seeless puree. As soon as it is cold, spoon the pale aromatic puree into a chilled loaf tin, cover it and freeze. About an hour later, when the ice is firm around the edges but still soft in the centre, beat it or whizz it in a food-processor until mushy. Gently fold in the yoghurt, cover and freeze until solid all the way through. Then turn out the ice-cream, beat it again to break up any ice crystals and transfer it to 8 petit pots de chocolat. Cover and freeze until about 1 hour before serving, when the ice-cream should be placed in the fridge to "ripen" it. Amaretti biscuits go very well with this. Spoon remaining marinated berries and juice into 4 stemmed glasses. Top with whipped cream; garnish with reserved whole fresh berries. Makes 4 servings. Wash wild rice in three changes of water; drain. Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. Yield: 4-6 servings. 1.00c b 21235 Ketchup Mushroom Almond Pate Spread almonds in a shallow pan and toast in a 350 degree oven for 8 minutes or until lightly browned Melt butter in a large frying pan over medium high heat. Add onion, garlic, mushrooms, salt, thyme and pepper. Cook, stirring occasionally, until onion is soft and most of the pan juices have evaporated. In a food processor or blender, whirl almonds to form a paste, With motor tunning, add oil and whirl until creamy. Add mushroom mixture and whirl until pate is smooth. Chill until set. I used walnuts, because I had them on hand, and this turned out fine. I served it alongside thinly sliced toasted rounds of italian bread. Next to that, I had a wedge of brie surrounded by bite-sized hunks of carrots (cutting veggies to bite size saves the worry some people have about others who dip, bite, then stick something bitten back into the dip. ) and a dip I make for veggies that is yummy, but not for the faint of heart. Spicy Yogurt Dip 1 c nonfat yogurt 1 1/2 Tbsp apricot honey (or 1 Tbsp honey plus 1/2 Tbsp apricot preserves) 1 tsp curry powder 1/2 tsp cayenne pepper Mix all ingredients together and let sit for at least an hour. The flavor intensifies, but you may want to add curry and/or cayenne later. This tastes sweet, and you don't realize it's hot until it's too late. a 21236 Onion,chopped 0.25c b 21236 In a large saucepan, bring beef broth to boiling, Stir in barley, onion, garlic, basil, Worcestershire sauce, and pepper. Cover and simmer about 10 minutes or till barley is nearly tender. Stir in mushrooms and carrot. Simmer, covered, for 5 minutes more. Meanwhile, in a small bowl combine cornstarch and water; stir into saucepan. Cook and stir 2 minutes more. Sprinkle with parsley. ********************************************************** Per serving: 179 calories, 8 g protein, 36 g carbohydrates, 1 g fat, 1 mg cholesterol, 1090 mg sodium, 467 mg potassium. erries Macerated In Red Wine Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cover porcini with hot water and soak 30 minutes. Drain. Melt butter in heavy large saucepan over medium-high heat. Add shitake mushrooms and green onions and saute' until tender and beginning to brown, about 5 minutes. Gradually mix in broth and milk. Add porcini. Bring to simmer, stirring frequently. Reduce heat to low and simmer unti thick, stirring occasionally, about 20 minutes. Add cheese and stir just until melted. Season with salt and pepper. Garnish with parsley and serve. * Porcini are available at Italian markets and specialty foods stores. epending on size. Transfer to a glass bowl. Pour the wine and the balsamic vinegar over the strawberries. Add sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, stirring about every half hour. Spoon the strawberries with a little bit if the juices into a shallow bowl. Saute peppers and onion in 1 tsp of the oil 3 minutes. Add Mushrooms; cook 5 mintues, stiring; set aside. Add remaining oil. Dust chicken with seasonings; saute stirring 6 minutes, or until no longer pink. Toss with vegetables. Place in centre of tortillas; roll up. Spinkle with cheese. 0 -1 -1.00 -1.00 -1.00 veg 21229 Holiday Wassail Newspaper Holidays Alcohol 34549 Saute cleaned mushrooms in butter for 5 minutes. Sprinke with the package of "Good Seasons" dressing mix. Simmer covered, do not boil, for 1 1/2 hrs. Serve with toothpicks. They go fast. Makemeat Beef 34551 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21231 Home-Cured Corned Beef Beef Ma In a bowl mix together the flour, water, salt, pepper and sesame seeds. Break the egg into the mixture and stir well to make a batter. Set aside. Blanch the mushrooms in boiling water then immediately plunge them into cold water to arrest the cooking, drain and dry them. Dip the mushrooms in the batter, coat well, then deep-fry until golden brown and serve with the Plum Sauce. PLUM SAUCE: Gently heat the vinegar and sugar until the sugar dissolves. Break up the preserved plum into the mixture and stir until it thickens. Remove from the heat and allow to cool. Add the chili and pour into a serving dish. 34561 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21234 Homemade Chorizo Makemeat Mexican 34562 4 In a medium large saucepan place the butter and heat in on medium until it has melted. Add the mushrooms and onionsm and saute them for 3 to 5 minutes, or until they are tender. Sprinkle in the flour and stir it for 2 to 3 minutes, making certain that no lumps are formed. Add the chicken stock, white wine, bay leaf, and nutmeg. Bring the mixture to a boil and then simmer it for 15 minutes. Remove the bay leaf. Add the cornstarch-water mixture and stir it in well. Simmer the soup for another 10 minutes. Add the warmed heavy cream and stir it in. Season the soup with the salt and white pepper. Garnish the soup with the chopped parsley. * ppings Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Makes 6 to 8 servings. Grease and flour 4-oz mushroom cans or other ovenproof, ridge-free containers. Prepare cake mix as directed. Fill prepared small cans 2/3 full; bake as instructed for cupcakes. Cool 5 minutes in cans; remove from cans to cool. Combine corn syrup water, and butter in a saucepan; bring to a boil. Continue to heat until butter melts. Remove from heat. Stir in chocolate chips until they melt. Cool to room temperature. Place cakes on a rack that is resting on waxed paper. Spoon Chocolate Glaze over cakes until covered. Let glaze set before serving. Notes ********** RECIPE ENDS ******** ard 2 cups all-purpose flour 1 teaspoon salt 4 to 5 Tablespoons cold water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball; shape into flattened sheet Servings: 24 Preheat oven to 42 5. In a food processor bowl or blender container, Place the oil, chopped nuts, basil, parmesan cheese, and garlic. Process or blend until smooth. Add pepper to taste. Remove and discard stems from mushrooms. Clean mushrooms. Spoon a rounded teaspoon of pesto into each mushroom cap. Place a walnut half or several pine nuts atop each. Bake for about 10 minutes or until hot. Drain on a paper towel. Serve warm. Heat oil in saucepan and saute mushrooms. Stir in undrained clams, celery, onion, salt, pepper and cayenne. Cover and let simmer for 5 minutes. Mix together milk powder, water, and cornstarch (you may substitute 1 1/2 c skim milk for the powder & water). Stir milk mixture into saucepan and simmer over low heat until soup thickens. Pour into serving bowls and top each serving with 1/2 T parsley. (142 calories per serving) Makes 4 servings lla cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 ja Melt butter in skillet,add mushrooms and saute until golden,about 10 minutes. Stir in bread crumbs,then pat into a 9" pie pan or divide among eight 4" tart pans. Combine cheeses and remaining ingredients;spoon into prepared crust. Bake @ 350 degrees 35 to 45 minutes,until puffy and golden. Cool about 10 minutes before serving. Makes one 9" pie. C:\WEBSHARE\WWWROOT\UU Saute onions and mushrooms in margarine. Remove from heat. Add parsley, eggs, cheeses and seasoning. Combine well. Trim crusts from bread and cut into 4 equal squares. Roll pieces flat with a rolling pin. Dip bread in melted butter and arrange in miniture muffin tins. Fill each with mushroom-cheese mixture. Bake 350 degrees for 20-25 minutes. mer until meat is tender when pierced, 20-25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add s In a medium-sized bowl beat together all ingredients except oil and soya sauce. Heat a small amount of oil in a large skillet (or Wok) at medium heat. Drop large spoonfuls (about 2 tb or 25 ml) into skillet. Cook, turning once, until lightly browned. Repeat until all egg mixture is used. Serve with soya sauce. C:\WEBSHARE\WWWROOT\NEWCENTER2\_VTI_BIN\_VTI_ADM Remote Inter Process Communication Place meat on warm platter and keep warm while preparing gravy. Pour drippings from pan into bowl, leaving brown particles in pan. Return 2 tablespoons drippings to pan. (Measure accurately because too little fat makes gravy lumpy. ) Add mushrooms. Cook and stir mushrooms in drippings until light brown. Stir in flour. (Measure accurately so gravy is not greasy. ) Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in few drops browning sauce if desired. Stir in salt and pepper. ABOUT 1 CUP GRAVY; 20 CALORIES PER TABLESPOON. Note: The liquid from the canned mushrooms may be used as part of the liquid in gravy. Cream Instructions: Heat the milk in double boiler. Add rice, well washed, and salt and cook until the rice is tender, and the milk is nearly all absorbed. Stir in Heat olive oil in a large skillet. Add mushrooms and green peppers. Cook 5 minutes or so,stirring occasionally,until green pepper is softened. Meanwhile,beat eggs,egg whites,milk,salt and pepper in a medium bowl. When vegetables are soft,transfer them to a plate. Pour the gee mixture into the skillet and cook over medium flame. Lift edges of the skillet to allow raw egg mixture to flow underneath and cook. When the egg is about half set,sprinkle with mushrooms and green pepper. Fold the egg over to enclose the filling and cook to desired doneness. Slide onto a serving platter,then divide into portions and serve. Serves 2 to 4,depending on appetites. Note: Don't be shy about substituting ingredients in the omelet. Season with a little Parmesan cheese or cooked sausage,if desired or change the vegetable combinations. . Notes ********** RECIPE ENDS ******** 1.00ts In a fry pan, melt butter over med. heat, add mushrooms and onions. Cook until mushrooms are browned (10-15 min. ), stirring often. Mix in sherry. Remove from heat,set aside. In a bowl, beat cream cheese and parsley until blended, and then add mushroom mixture. Blend. (If you want the pieces of mushroom, just stir. I like to Cuisinart in, so it's the same consistency as pate. ) Refrigerate, and serve with breads or crackers. /\\\ From the hearth in Sandee's Kitchen. .00 Toast pecans on baking sheet in 350 F oven for about 5 minutes or until fragrant; set aside. In large heavy skillet, melt butter over medium heat. Add onion and garlic, cook, stirring occasionally, until softened, about 4 minutes. Add mushrooms; cook for 6 minutes over medium high heat, stirring often. Add vermouth, salt and pepper to taste; cook for 2 minutes longer or until most of the moisture has evaporated. Remove from heat, stir in cheese and set aside to cool. Mix in sour cream and parsley. Taste and adjust seasonings if necessary. Transfer to serving bowl. Cover and refrigerate until ready to serve. Just before serving, sprinkle with pecans. Makes about 1 1/2 cups. ered at HIGH (Full Power) 5 minutes, stirring once. Remove cover and heat 4 minutes on HIGH (Full Power) or until zucchini is tender, stirring once. Let stand covered 2 minutes. d rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add water, to Preheat oven to 400. Rinse, pat dry and finely chop mushrooms (makes about 5 cups); set aside. In a large saucepan melt butter. Add onion and celery; saute until tender, about 5 minutes; set aside. In a large mixing bowl beat eggs and cream cheese until smooth. Add bread crumbs, salt, basil, rosemary, oregano, black pepper and reserved onion and celery mixture and mushrooms. Stir until mixture is well blended and smooth. Butter a 7 x 4 x 2 inch loaf pan. Cover the long side and bottom of pan with a strip of waxed paper leaving a 1-1/2 inch overhang. Spoon mushroom mixture evenly into pan. Cover top of pan with foil. Bake until firm, about 1-1/2 hours. Cool in pan until lukewarm. Remove from pan using waxed paper overhang as an aid; discard paper. Serve at room temperature with crackers as an appetizer garnished with mushroom slices, grated carrot and chopped onion, if desired. Yield: 12 to 14 portions. alcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 TRIM,CLEAN,AND DRY MUSHROOMS AND SLICE THEM IN 1/8 INCHTH IN. PLACE IN AN ENAMLED OR NON STICK SAUCEPAN WITH THE OIL,ONION,GARLIC. COOK UNCOVERED,STIRRING OCCASIONALY,FOR FIVE MINUTES. ADD THE TOMATOES,BASIL,PARSLEY,SALT AND PEPPER AND COOK,UNCOVERED,10 MINUTES LONGER. STIR IN VINEGAR AND CAPERS. GARNISH WITH SLICED TOMATOES,AND MUSHROOMS. SERVE HOT OR AT ROOM TEMPERATURE. SERVES 6 TO 8. Stir in the strawberries. Chill. Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Heat mushrooms in margarine. Stir into cooked rice. 6 SERVINGS (1/2 CUP EACH); 155 CALORIES PER SERVING. rlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, sa Great with grilled fish, seafood or chicken. Wash, trim, and cube mushrooms--there should be about 2 cups. Heat half of butter in ovenproof pan with tight fitting lid. Add onion and garlic. Saute several minutes and then add mushrooms. Cook about 5 minutes, stirring. Sprinkle with turmeric and add rice and bay leaf. Stir until rice is coated. Add chicken broth and salt and pepper to taste. Cover and bring to boil on top of stove. Place in 400 degree oven and bake 20 minutes. Remove. Discard bay leaf and stir in remaining butter with fork. king dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly. Notes ********** RECIPE ENDS ******** 4.00T l Taking each mushroom as a rough circle cut towards centre in a spiral to make one long strip as if peeling an apple in one go. Set aside. THE MARINADE: In a mortar pound together the galangal, lemon grass, lime leaf, coriander roots and garlic to form a paste. Place this in a mixing bowl and stir in all the other ingredients, mixing well. Place all the mushroom strips in this marinade and leave for at least 30 minutes. PEANUT SAUCE: In a wok or frying pan/skillet, heat the oil, add the curry paste and fry briefly until it blends with the oil. Add the coconut milk, lower the heat and stir well until a rich red colour appears. Add the remaining ingredients, stirring constantly until a thick sauce is formed, and set aside. Take the mushroom strips from the marinade and thread each one on to a satay stick. Grill/broil until cooked through. Serve with the peanut sauce and fresh cucumber pickle. Little triangles of toast may also be served for those who wish to mop up more sauce. Good with fish, meat or omelets. Heat margarine in 1-1/2-quart saucepan over low heat until melted. Cook and stir onion in margarine until onion is brown; discard onion. Stir flour into margarine. Cook over low heat, stirring constantly, until flour is deep brown; remove from heat. Stir in broth, mushrooms and Worcestershire sauce. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in salt and pepper. 1 CUP SAUCE; 50 CALORIES PER TABLESPOON. In mixing bowl combine biscuit mix, mushrooms, onion, pimiento, salt, and celery seed. Mix together egg yolk and sour cream; stir into dry ingredients just till moistened. Beat egg white to stiff peaks. Gently fold beaten egg white into mushroom mixture. In heavy saucepan or electric deep-fat fryer heat oil to 37 5. Drop batter by tablespoon into hot oil. Fry about 2 minutes or till golden brown, turning once. Transfer to rack to drain. Serve hot. :-1.00 Mono :-1.00 Oven Temp:0 Saute mushrooms in butter. Reserve. Butter bread and cut into 1" cubes. Put half of the bread in a shallow 2 qt. baking dish. Crumble mushrooms and remaining ingredients,except soup and cheese. Spoon over bread,top with 1/2 of remaining bread. Refrigerate overnight. Before baking,spread soup over all. Top with remaining bread. Bake @ 300 degrees for 40 minutes. Sprinkle with cheese and bake 20 minutes more. nutes. Sprinkle with sugar. Cook the carrots, parsley, celery and 1 onion in 4 cups salted water for 20 minutes. Strain. Cook the mushrooms and second onion in 1 cup water for 10 minutes. Add salt and pepper. Combine with vegetable broth, add the flour mixed with 1/4 cup cold water. Boil. Remove from heat. Add sour cream, dill and parsley. Add noodles, fine macaroni. ntainer. So Herman can breathe. Herman doub In a large skillet, heat the oil. Saute the leeks and garlic for 2 minutes, stirring frequently. Add the mushrooms, oregano, salt, and black pepper. Reduce the heat slightly and continue to cook, stirring occasionally, until the mushrooms are cooked and their liquid has evaporated, about 5 to 10 minutes. Puree in a blender or food processor and stir in lemon juice and horseradish to taste. Variation: Before pureeing, this combination makes a fine filling for turnovers; if necessary, you can stretch the amount by blending in some mashed tofu and additional seasonings. Makes 1-1/4 cups for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE Notes ********** RECIPE ENDS ******** Cut the stems of the mushrooms and peel the heads. Clean thoroughly and slice. Cook mushrooms gently in hot butter for 5 minutes. Mix in the flour thoroughly then stir whilst adding milk. Cook at low heat until the soup is smooth and thick. Add salt and pepper to taste. Mix the grated lemon peel with a little whipped cream and place a blob on the soup after it has been poured into bowls. Serves 4 b In large frying pan, melt 3 tablespoons butter over medium heat. Cook onion, red pepper and garlic until softened, about 5 minutes. Add mushrooms; increase heat to medium high and cook, stirring often, until mushrooms are tender and all moisture has evaporated. Season with salt, pepper, thyme and lemon juice. Remove from heat; stir in ham, mozzarella cheese, parsley and breadcrumbs. Taste and adjust seasoning. Let cool. Divide mushroom filling in two portions. Brush 4 sheets of phyllo pastry lightly with melted butter; stack neatly one on top of the other. About 1 inch from one long edge of phyllo pastry, spread half of mustard in a 2 inch wide strip, leaving a 1 inch border on both sides. Over mustard, spread half of the mushroom filling. Dust filling and phyllo pastry with half the parmesan cheese. Turn up bottom edge of pastry over mushroom filling; turn both side edges in the brush this exposed phyllo pastry on bottom and edges with butter. Roll up, jelly roll fashion, loosely but compactly. Place, seam down, on baking sheet. Repeat with remaining phyllo pastry, butter, filling and parmesan cheese. Brush top with butter; with sharp knife cut 8 slits on diagonal, on top of each roll, through top 2 layers of phyllo pastry. Bake at 375 degrees F over for about 25 minutes or until pastry is golden and crisp. Let cool for about 5 minutes before slicing. ol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat margarine in Dutch oven over medium-high heat. Cook celery, onion and mushrooms in margarine about 2 minutes. Remove from heat. Stir in remaining ingredients. Chop giblets and add with remaining ingredients. 5 CUPS STUFFING; 205 CALORIES PER 1/2 CUP. Carefully slice off the tip quarter, leaving the stem intact. Core each pear through to the bottom. Make four lengthwise cuts from the core outward but not through the skin. Preheat oven to 350 degrees. Bake pecans on cookie sheet in preheated oven until toasted about 10 minutes, Cool. Coarsely chop. Raise temperature to 375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 tb of the butter in large, heavy skillet over medium heat until soft and lightly browned, about 20 minutes. Add msuhrooms and remaining 1 tb butter. Cook until mushrooms are soft and moisture has evaporated, about 15 minutes longer. Stir in mint, salt and pepper. Remove from heat; stir in sour cream and reserved nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring tbful of filling on the bottom corner of the strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over. Keep flipping triangle up and over to end of strip. Trim off any excess dough. Repeat with remaining phyllo and filling. Place turnovers on prepared cookie sheet. Lightly brush with melted butter. Bake in preheated moderate oven at 375 degrees until crisp and golden, 12-15 minutes. 29922 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18549 Strawberry Liqueur Jam Preheat oven to 350 degrees. Bake pecans on cookie sheet until toasted, about 10 minutes. Cool. Coarsely chop. Raise temperature to 375 degrees. Place rack in lowest position. Saute leeks in 2 1/2 tb of the butter in a large heavy skillet over medium heat until soft. Add mushrooms and remaining 1 tb butter. Cook until mushrooms are sooft and moisture has evaporated. Stir in fennel seed, dill seed, dalt and pepper. Remove from heat; stir in sour cream and nuts. Cool slightly. Lightly grease cookie sheet. Working with one sheet of phyllo at a time and keeping the others covered with a damp towel and plastic wrap, brush a sheet with melted butter. Cut sheet lengthwise into 4 equal pieces. Place a measuring tbful of filling on the bottom corner of one strip, leaving a 1 inch bottom border. Fold corner up over the filling to form a triangle, then fold the triangle up and over like folding a flag. Keep flipping triangle up and over to end of strip. Trim off any excess dough. Repeat with remaining phyllo and filling. Place turnovers on prepared cookie sheet. Lightly brush with melted butter. BAke in preheated oven at 375 degrees until crisp and golden, 12-15 minutes. NOTE: Turnovers may be frozen before baking. lets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. s 18554 Strawberry Relish Relishes Wash rice in three changes of hot water, drain. Combine rice, 2 cups water, and bouillon granules in a medium saucepan; bring to boil. Cover, reduce heat to low, and simmer 30-45 minutes or until rice is tender and water is absorbed. Saute mushrooms in butter and lemon juice until tender. Stir mushrooms in butter and lemon juice until tender. Stir mushrooms, onion, parsley, garlic powder, and pecans into rice. alcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat margarine in 10-inch skillet over medium heat. Cook mushrooms, onion, lemon juice, salt and pepper in margarine about 4 minutes, stirring occasionally. Stir in wine. Cook over medium-high heat about 3 minutes, stirring occasionally, until liquid is reduced by half. Stir in whipping cream and heat to boiling. ABOUT 1 CUP SAUCE; 55 CALORIES PER TABLESPOON. crystallized ginger branches for decoration Serve together the dry ingredients. Heat safflower in a wok. When hot add garlic & onion & saute over moderately low heat till the onion is translucent. Add mushrooms, bell pepper, wine, tamari, ginger & sesame oil. Reduce heat, cover & simmer till mushrooms are tender but not overdone. Dissolve cornstarch in a small amount of water & stir into skillet. Stir in tofu, cover & simmer for another 2 minutes. Serve over noodles garnished with almonds. Nava Atlas, "Vegetariana" Cover with greased p This recipe requires brown sauce. In mixing bowl, combine the mushrooms, onions, ham and/or tongue and seasonings. Melt butter in skillet and saute the mushroom mixture over medium heat for about 5 minutes, until the mushrooms and onions are soft. Stirring in the Brown Sauce, heat for one more minute. Serve over toast or prepared artichoke bottoms. Garnish with parsley. Notes ********** RECIPE ENDS ******** .00 *substitute: 2 tb Chopped fresh chives And 1 tb Lemon juice. stir in Just before serving. Prepare mushrooms as directed; slice if desired. Prepare leeks as directed ~ except cut into 1/4-inch slices. Heat oil in 12-inch skillet over medium heat. Add remaining ingredients. Cook, stirring occasionally, about 5 minutes or until vegetables are tender. 4 SERVINGS (1/2 CUP EACH); 55 CALORIES PER SERVING. 6 Black pepper 1.00pn Salt to taste Melt butter with oil. Add mushrooms; saute over medium high heat until just tender. Add walnuts, sherry, lemon juice and citrus peel; cook 1 minute. Sprinkle with parsley; season with salt. 0.50ts 2737 Seasoned salt 1.00ds 2737 Hot pepper sauce 3.00dr Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. 2738 Macaroni noodles 8.00oz 2738 Margarine 3.00tb 2738 Grated Parmesan cheese(2 oz) 0.50c 2738 Italian Plum Tomato, chopped 0.00 Funghi Sott'Olio " The smallest mushrooms you can find in the market are the best for preserving in oil. If you buy them in boxes that contain mixed sizes, reserve the larger ones for other uses. Mushrooms prepared in this way, like artichoke heats, made superb hors d'oeuvres when served with salame (sic), carne secca and other cold cuts. " Cut all mushroom stems to be more or less the same length. Place vinegar, lemon juice and salt in a saucepan (not aluminium) and bring to a boil. Add mushrooms and cook for 5 to 6 minutes. Drain and cool thoroughly for several hours. Add garlic and peppercorns and toss lightly. Place in glass jars and add olive oil to cover. Store in refrigerator, where they will keep a few weeks. YIELDS: APPROX 1 1/2 pints Ground cinnamon 0.25 ts Salt 0.25 c (1/2 sticks) butter, 0.00 softened 3.00 Eggs Instructions: In the top of an oiled double boiler, mix the brown sugar and raisins. Remove Chop the scallions finely crosswise. Whisk together the cream, lemon juice, and parsley. Lightly but thoroughly mix in the mushrooms and scallions. Season to taste with salt and pepper. Turn into a serving dish and serve at once or leave it in a cool place for a few hours so that the mushrooms can absorb the flavor of the dressing. Serves 4 to 6 This is an easy-to-prepare dish for the quicksilver Gemini that combines the foods of Mercury (parsley and mushrooms) with a creamy coating. Because of their association with death, mushrooms are an appropriate food for the god whose duty was to conduct the souls of the dead to the under- world. Rich in minerals and vitamins, parsley helps relieve nervous conditions (often a Gemini complaint) and soothes the stomach. Serve this delicious starter with a very chilled white wine and thin slices of whole wheat bread and butter. y around the edge of the platter. Serve warm. Notes ********** Cream 6 tablespoons of the butter with the shallots, garlic, parsley, celery, salt and pepper. Remove the mushroom stems and reserve for another purpose. Heat the remaining butter in a skillet. Add the mushroom caps and turn to coat on all sides. Arrange in the depressions of a snail pan, in scallop shells or in a shallow baking-serving dish. Place a scant teaspoon of the herbed butter in each mushroom cap, add a snail and cover it with a little more butter. Before serving, bake in a moderate oven (375 degrees) about 15 minutes. NOTE: Any leftover herbed butter may be used for baked or broiled fish. ------------------------------------- Mix all ingredients in a plastic bagand knead occasionally for 2 hours. Cook on a grill or under a broiler, cooking for 10 minutes on one side, then turning and basting with marinade. Continue to cook for 10 minutes or until done. Serve immediately or refrigerate until needed. 3578 Milk 1.50c Remove stems from mushrooms and reserve for another use. Wipe mushroom caps with a towel, dip in butter, and place, rounded side down, on a rack on a cookie sheet. Place 1 clam in each mushroom cap. Mix together remaining ingredients and spoon over clams. Broil about 6" from heat for about 8 minutes or until mushrooms are tender and topping begins to brown. heese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spr Saute mushrooms & garlic in oil till soft. Stir in the remaining ingredients & serve. 3.75c 3579 All-purpose flour 6.50c 3579 "Instant Dry Yeast" 2.00pk 3579 Sugar Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. structions: Hard Sauce Fresh Cranberry Sauce Mix and sift flour, baking soda, salt and spices. Scrub mussels clean in several changes of fresh water and pull off beards. Discard any mussels that are cracked or do not close tightly when tapped. Put mussels into a saucepan with wine and water. Cover and cook over high heat, shaking pan frequently, 6-7 minutes or until shells open. Remove mussels, discarding any which remain closed. Strain liquid through a fine sieve and reserve. Heat butter and oil in a saucepan. Add onion, garlic, leek and fenugreek and cook gently 5 minutes. Stir in flour and cook 1 minute. Add saffron mixture, 2-1/2 cups of reserved cooking liquid and chicken stock. Bring to a boil, cover and simmer gently 15 minutes. Meanwhile, keep 8 mussels in shells and remove remaining mussels from shells. Add all mussels to soup and stir in chopped parsley, salt, pepper and cream. Heat through 2-3 minutes. Garnish with parsley sprigs, if desired, and serve hot. sen edges; invert on serving dish. Serve with hard sauce and fresh cranberry sa IN A LARGE SAUCEPAN,COOK 2 TEASPOONS OF GARLIC IN 1/3 CUP VIRGIN OLIVE OIL FOR 1 MINUTE. ADD 1 CUP DRAINED CHOPPED CANNED PLUM TOMATOES,A pinch of CRUSHED RED PEPPERS AND 2 POUNDS OF CLEANED,DE BEARDED MUSSELS. COVER AND SIMMER UNTIL THE MUSSELS OPEN. MAKES FOUR SERVING ch cracker in 3 places with a fork, pressing all the way through the dough. Brush the tops with the egg mixture. Bake for 10 minutes. SCRUB THE MUSSELS UNDER COLD water and pull off the wirelike beards. Soak in a large bowl in several changes of cold water. Drain thoroughly just before cooking. Heat a wok or skillet until hot; add oil. Add garlic, ginger and black beans; stir-fry 30 seconds. Add bean sauce and chili bean sauce and stir-fry for another 10 seconds. Add mussels and stir-fry for 1 minute. Add rice wine, soy sauce and stock. Cook over high heat until the shells are completely open. Discard unopened mussels. Garnish with the chopped scallions and serve immediately. ***** RECIPE ENDS ******** er the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18525 Stir-Fry Chicken With Walnuts Chicken Pork After cleaning place the mussels in a butter casserole dish. Add pepper and salt to taste and the chopped onion. Add the wine and cover the mussels with the slices of bacon cut in half and put on the lid. Bake for 15-20 minutes at 350 degrees. Remove the lid and sprinkle grated cheese over the mussels, return them to the oven and allow them to brown. Serves 4 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 1 Cover bottom of casserole with 1 inch of white wine. Add chopped vegetables and bring to the boil. Add mussels and steam until opened, about 4 to 5 minutes. * Don't forget to "beard" the mussels before steaming. Serves 4. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. lted milk powder 3.00 T Marshmallow creme 1.00 c Whipping cream Instructions: In a mixing bowl, combine ice cream, crushed malted milk balls and 1 tablespoon milk; blend with an electric mixer. Spread filling in pie crust; then p 3 TO 8 HOURS PRIOR TO SERVING,PLACE PARTS IN LARGE,FLAT,OVENPROOF BAKING DISH OR PAN. COAT PARTS LIBERALLY WITH MUSTARD,COVER AND REFRIGERATE UNTIL ABOUT AN HOUR BEFORE SERVING TIME. SEASON YOUR PARTS WITH PEPPER,AND ADD VERMOUTHH TO THE BAKING DISH. PLACE IN A 350 DEG. OVEN. WHILE BASTING OCASSIONALLY,COOK YOUR PARTS UNCOVERED UNT DONE. WHICH SHOULD TAKE FROM 45 MINUTES TO AN HOUR AND 15 MINUTES. REMOVE PARTS TO SERVING PLATTER AND COVER. DEFAT RESERVED JUICES IN PAN,AND THEN ADD MILK TO PAN JUICES. BOIL OVER MEDIUM HEAT,STIRRIING ALL THE TIME,UNTIL SAUCE IS REDUCED BY 1/ 3. SEASON AND POUR OVER CHICKEN TO SERVE. TRY THIS DISH WITH EGG NOODLES,AND A GREEN SALAD. Notes ********** RECIPE ENDS ******** by Joyce Kohl, THE IMPROV BB 0.00 c 10429 Sugar 2.00ts "This curious combination creates flavorful crackers with a unique texture. As the basis of a light meal, they go well with cream cheese and smoked fish. 350~F. 10 to 15 minutes Preheat the oven to 350~F. In the food processor or in a large bowl, combine the flour, mustard seeds, wheat germ, and salt. Cut in the butter until the mixture resembles coarse meal. Mix in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out into a rectangle 1/16 inch thick. With a sharp knife, cut into 2-inch squares or desired shapes. Transfer them to an ungreased baking sheet. Prick each square 2 or 3 times, with the tines of a fork. Bake for 10 to 15 minutes, or until golden brown around the edges. Cool on a rack. Yield: 55-6 5. re from the heat and stir in the yogurt and pineapple cubes. Return the skillet to burner for 2 to 3 minutes until entire mixture is heated throughout. Place beef ribs in shallow glass dish. Mix mustard, sugar, lemon juice, salt, pepper and garlic. Spread over beef. Top with onions. Cover and refrigerate at least 12 hours, turning beef occasionally. Remove beef from marinade; reserve onions and marinade. Heat oven to 350 degrees. Cook beef in Dutch oven over medium heat until brown; drain. Add onions. Pour marinade over beef. Cover and bake about 2 hours or until beef is tender. 4 SERVINGS; 200 CALORIES PER SERVING. 1.00ts Heat oven to 325 degrees. Place pork spareribs, meaty sides up, on rack in shallow roasting pan. Roast uncovered 1 hour. Brush spareribs with Mustard Sauce. Roast about 45 minutes longer, turning and brushing spareribs frequently with sauce, until done. 6 SERVINGS; 605 CALORIES PER SERVING. MUSTARD SAUCE Mix molasses and mustard. Stir in vinegar. e immediately. Makes about 6 servings. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = PLACE VINEGAR,MUSTARD,OIL ONION,WATER,PARSLEY,NUTMEG,PEPPER,IN BOWL OR FOOD PROCESSOR,BEATING WITH THE ADDITION OF EACH INGREDIENT UNTIL MIXTURE WELL BLENDED. CHILL,KEEPS TWO WEEKS IN FRIDGE. MAKES ABOUT 3/4 CUP. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Whisk together vinegar, honey, mustard, salt, pepper, Tabasco and garlic. Whisk in oil. (Can be made 1 day ahead of use. ) From "Parties! Menus for Easy Good Times! by Melanie Barnard and Brooke Dojny. (HarperCollins) Printed in the December 27, 1992, issue of the Los Angeles Daily News. Tin foil 0.00 Icing sugar, approximately 0.00 - 10 cups, can be reused 0.00 - over and over 0.00 Sharp pair of scisors Rub both sides of chops with mustard. Sprinkle with salt and pepper. Cover with wine and marinate overnight in refrigerator. Rub again with mustard just before broiling or pan-frying to desired doneness. (green for spearmint, orange for orange) Bring to a boil, and boil until candy thermometer reaches 300 F degrees. (Can take up to 20 minutes) Stir to mix all the ingredients, but once it starts to boil, do not touch. Cream shortening, add sugar, mix well. Add egg, beat thoroughly. Sift together flour, spices, soda, baking powder and salt, add alternately with buttermilk to first mixture. Mix well and drop by teaspoon on well greased pans or cookie sheet. Oven 375 F. Soak raisins and drain well. More flour may be needed. Nuts are good instead of raisins. Note: Spices were not specified, just "mixed ground spice". To your taste or preferance. nd bank up the sides with icing sugar. Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 degrees for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. Henry D. Chaplin or with escape in the air and up your nose!! 8-} ) Once flavoring is combined, pour mixture onto the icing sugar and use Mix ground chuck, egg, seasoning salt, chopped onion, bread crumbs, ketsup together. Take one medium head of cabbage and put under hot water and let it run over the cabbage until the leaves come off easily. Prepare a large pot of hot water, and let it simmer to a rolling boil. Put the cabbage leaves in the hot water for a few minutes until they are soft. Drain, and let cool. Roll the meat mixture in the long part of the cabbage leaf and fix it together with a toothpick. Brush top of rolls with butter pats, and wrap with bacon. Put into a large baking dish (enamel is preferable) and bake at 350 F for about 1/2 hour until brown. Pour tomato sauce, which has been mixed with oregano, garlic, onion flakes and salt, over the rolls. Canned, crushed tomatoes and paste may also be used. Bake at 350F for about 1 hour, or until bacon is brown. It will shatter like glass. Continue working your way around until all is cut. *I used enough cabbage to feed 4 people; about 4-5 cups or so Black mustard seeds may be purchased at Indian grocery stores (rai) Heat oil in wok over medium heat. Add black mustard seeds and cook until they pop. Add ground tumeric. Add some slices of red & white cabbage (about 1 inch wide) about 4 cups in total, stir until oil coats cabbage. Cook until wilted; about 4-6 minutes. Serve immediately. made up on the spur of the moment (Indian inspired) Cumin and fennel seeds and sliced onion could also be added. RATCH 4.0 RECIPE BEGINS ******** Title :Squamish Bars Serves :1 KeyWords :Canadian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all dry ingredients together. Place in a large crockery or glass container that can be sealed airtight. Pour liquids over them, vinegar first. If the veggies are not covered by the liquid add more vinegar, NOT water- Seal jar and place into refrigerator for 2-12 weeks. *** NOTE *** The refrigeration is necessary to prevent spoilage. In Korea this is usually done in late Fall & Winter to be opened in the Spring- There are other types of kim chee called Summer Kim Chee, Light Kim Chee, and Moon Kim Chee. tb Butter 0.00 --------- FILLING --------- 0.00 --------- TOPPING --------- Instructions: "British Columbia has more than one no-bake square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special trea Melt 1/4 cup butter in skillet over medium heat. Add livers and onion and cook, stirring often, until livers are tender but still pink inside, about 5 minutes. In blender or food processor blend liver-onion mixture until smooth, scrapping the sides occasionally. In same skillet, melt the remaining butter, adding to liver-onion mixture with remaining ingredients, blending well. Pour into small bowl or crock, cover and refrigerate for several hours or overnight. Filling: In bowl, beat In broiler pan, spread livers and broil until very well done (no pinkness remaining). In skillet, melt schmaltz and saute onion until very brown. Add livers and cook an additional few minutes, allowing the liver to absorb the schmaltz-onion flavor. In food processor or blender, chop eggs, add the liver-onion mixture and remaining ingredients. Pulse until everything is ground and mixed together. Put in bowl or crock and refrigerate. NOTE: Schmaltz is rendered chicken fat with onion, and is available in the kosher section of your market. Nyafat is a cholesterol-free, schmaltz-flavored vegetable shortening, also available in the kosher section. Notes ********** RECIPE ENDS ******** o 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. .00tb t 13539 Sifted cake flour Pour crackers into an air-tight container. Pour oil over crackers. Stir gently with wooden spoon. Sprinkle soup, garlic powder and parsley into crackers and stir gently. Stir every so often until oil is absorbed. Store in container. h by rounded tablespoonfuls about 2" apart onto ungreased cookie sheet. Bake about 15 minutes, until edges are golden brown. Drain and rinse vegetables in cold water. Combine sugar, catsup, soy sauce, salt, and 2/3 cup water in a saucepan; bring to a boil. Combine ingredients to form a dough. Let rise until doubled, for about 1 hour. Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. Spray griddle with noncaloric spray. Put circles on hot griddle, watered side up. Bake until half done--lightly browned, about three minutes. Transfer to cookie sheet. Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking. 13539 Vanilla Combine ingredients to form a dough. Let rise until doubled, for about 1 hour. Punch dough down and divide it into 10 parts. Roll each into a thin circle. Brush one side with water. Spray griddle with noncaloric spray. Put circles on hot griddle, watered side up. Bake until half done--lightly browned, about three minutes. Transfer to cookie sheet. Bake in 400 degree oven until done (about 5 to 10 minutes) or use broiler for about 1 minute to finish cooking. ono :-1.00 Oven Temp:0 In a large saucepan combine potatos, corn, picante sauce and water. Bring to a boil; reduce heat, cover and simmer for 25 minutes or until potatos are tender, stirring occcasionally. Add dry cheese sauce mix from au gratin potato package, milk, cheddar cheese and olives. Cook until cheese is melted and soup is heated through, stirring occasionally. Serve with chips. Makes 8 cups. water over anise seed and add to egg mixture Stir in the flour. Heat oven to 300 F. Spread popcorn and corn chips in a shallow baking pan lined with foil. Melt butter in small pan. Stir in Mexican seasoning. Pour over popcorn mixture and toss well. Sprinkle with cheese and toss to mix. Bake 5 to 7 minutes until cheese is melted. Serve at once. Makes about 3 1/2 quarts. Just right for two!!! Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. * There should be 1 1/2 cups of cheese. ** Jalapenos should be seeded and each cut into 6 slices. Make 4 dishes of tortilla chips. Sprinkle each with 1/4 of the cheese and 1/4 of the Jalapeno slices. Set oven control to broil. Broil tortilla chips with the tops only 3 to 4 inches from the heat until the cheese is melted and serve hot. 0.50c 4059 Cocoa 0.25c Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes. ) 4059 Dark rye flour Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until mixed well. Then, add the shrimp paste and blend once more to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for 3-4 months. (Note: Krachai is related to ginger and galangal, and usually used in fish dishes. ) 4060 Dry yeast Put the Daikon, carrot, 3/8 pt water and salt into a mixing bowl, Stir thoroughly and set aside for 30 minutes. Put half of the Katsuobushi into a small pan, cook uncovered over low heat for 3-4 minutes, stirring constantly. Transfer the Katsuobushi to a mortar and grind into a fine powder. Shake the powder onto a piece of greaseproof paper through a sieve and set aside. Drain the daikon and carrot, squeeze them dry and place in a mixing bowl. Add vinegar, sugar, and MSG. Mix thoroughly and add katsuobushi. Serve at room temperature in small bowls 4060 White flour 3.00c 4060 Garlic cloves, pressed 12.00 4061 Raisins 1.00c 4061 W Marinate chicken cutlets in sesame oil, sugar, and tobasco sauce. Dredge in flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Nancy's Sesame Noodles! Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tobasco to taste. Pour over spaghetti. Serve with Nancy's Sesame Chicken. e morsels 0.00 -(12-oz pkgs) Instructions: Combine butter and liqueur; blend well. Stir in enough powdered sugar to make mixtur Mix together all dry ingredients: the flour, sugar, baking powder, and baking soda. In a separate bowl, mix together all wet ingredients: the sour cream, eggs, and vanilla. Now mix the dry ingredients into the wet ingredients. Mix thoroughly. Should be a slightly sticky dough texture. Add the raisins to taste. My family likes a lot of raisins, so I put in enough so that there's a raisin in almost every bite! Bake at 325 degrees for about 1 to 1 1/2 hours, or until skewer comes out clean. This recipe came from my grandmother, Julia O'Malley, who was very affectionately called "Nanny" by her 40 or so grandchildren. She was born and raised in County Meath, Ireland, where this bread was a staple. She lived to be 98 years young, and fed me this Irish Bread 'till the end! It is a pleasure to honor her memory by sharing it with you. Eileen Shaughnessy. chocolate to fill molds. Chill until firm. In blender, combine pomegranate juice, red wine, onions, lemon, garlic, pepper, basil and salt. Rub some of marinade well into lamb. Place meat in shallow glass or enamel pan. Pour remaining marinade over meat. Marinate in refrigerator overnight. When ready to cook, wipe off excess marinade. Grill over medium coals or roast the lamb at 325F until thermometer reaches 145F for medium-rare. Let rest 5 to 10 minutes before carving. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Cook rice in boiling, salted water 12 minutes. Drain and rinse well, then drain again. Heat oil in a large skillet. Add onions, garlic and chilies and fry 2 minutes. Add pork and chicken and fry gently 10 minutes until cooked. Add rice, chili powder, paprika, soy sauce and shrimp and cook 5-6 minutes or until piping hot, stirring constantly. Season with salt. Turn mixture into a warm serving dish and keep warm while preparing omelette topping. Whisk egg with cold water. Melt butter in a skillet. Add egg mixture and swirl skillet to give a thin, even mixture. Cook over gentle heat 2-3 minutes or until egg mixture is set and lightly golden underneath. Turn omelette out onto a flat surface. Roll up and cut in slices. Arrange slices of omelette on top of rice mixture. Serve hot with shrimp crackers. ining 2 cups cream. Refrigerate mixture at least 2 hours, preferably overnight. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in Cut ham in strips 1" long x 1/8" wide. Beat the eggs. Heat a skillet and grease it with a few drops of oil. Make 4 thin omelets from 4 of the eggs. Put aside to use as garnish. Add 2 T. oil to the skillet and make a thicker omelet from the other 2 eggs, and slice into 1/2" squares. Add 2 T. oil and fry onion and garlic for 2 minutes. Add the Pork and stir until Pork is done. Add shrimp, omelet squares, soy sauce, salt, pepper, and rice, then mix together over low heat for about 10 min. Heat one tablespoon oil in a heavy frying pan over medium high heat. Add 1/ cup dried onion flakes and stir until brown and crisp. Garnish with sliced omelet, chilies, ham, crabmeat, celery, and onion flakes. Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: rb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 IN ADVANCE: Cut the Eggplant in half lengthwise, then crossways into 4 pieces, then into 4" cubes. Bring 3/4 pt water to boil in a small saucepan. Add Salt and drop in Eggplant. Boil fot 3-5 minutes. Drain and let cool. Pat the cubes dry. TO ASSEMBLE AND SERVE: Put the Miso, Soy Sauce, and Wasabi into a mixing bowl and stir until well blended. Add the eggplant and toss until well coated. Serve at room temperature. nd lemon juice to boiling in 2-quart saucepan. Peel and slice potatoes. Line cookie sheet with tin foil. Spray foil with non-stick spray (Pam) In large bowl, combine potatoes, green onions, green peppers and white onions. Pour onto foil lined pan. In same bowl, mix barbecue sauce, water, and dry spices. Pour over top of potatoes. Bake in 400 F oven for 45 minutes. Turn and seperate to ensure even cooking. Bake an additional 10 minutes or so. (Baking time depends on how thick you slice the spuds) Sprinkle grated cheese on top of cooked potatoes, and continue cooking until cheese has melted and the edges become crispy. Let sit for about 4-5 minutes before serving to allow the cheese to set up a bit. fruit with some of the reserved syrup. Notes ********** RECIPE ENDS ******** Cheddar Cheese,grated 1.00c 8965 Instant Minced Onions Servings: 6 Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. Or spoon custard over chilled guava slices. Served over guava is my personal favorite. ion, Chopped 1.00 8966 Carrots, Sliced 1.00c 8966 Celery, Sliced 1.00c 8966 Cab Make a paste of egg yolks, flour and 1 cup of the milk. In a medium saucepan, add the sugar and salt to the remaining milk and scald at medium temperature. Add the egg yolk mixture to the scalded milk and continue to cook at medium temperature until it reaches the consistency of soft custard. Remove from heat and cool to room temperature. Beat egg whites until stiff but not dry and fold into the custard. Chill before serving. Spoon custard into individual serving dishes. Sprinkle each with nutmeg before serving. burg 0.00 8967 Beef bones with marrow 5.00lb 8967 Oxtails 5.00lb 8967 Short rib plate, or 1 lb 2.00lb Melt bacon grease in a skillet over med-high heat. Put flour into a paper bag and shake the meat with the flour to coat meat. Add the meat to the bacon grease a little at a time and brown well & evenly. Remove the meat to a 5 qt. Dutch oven. Add the onions & garlic to the skillet and saute until transluscent. Add these to the pork in the pot. Stir in the remaining ingredients, bring pot to a boil, and keep stirring every 2-3 minutes. When boiling lower heat to low & simmer for 45 minutes. Taste, adjust seasonings as per personal taste, & cook for 30 mins. more. This recipe comes to us from the Native Americans we call the Navajo. They call themselves the Di-neh. It is a great chili and deserves your attention! Enjoy! *illa Instructions: Peel and chop peaches and add sugar. Set aside for several hours. Beat smooth and stir in yogurt. Stir in nutmeg, cinnamon, cloves an Cover beans with water and allow to soak overnight: cook until tender; drain; set aside. Place beef, bacon & water in large soup pot;bring to a boil. Skim fat from surface. Add bay leaf, peppercorns, garlic, parsley, carrot, celery, onion & salt. Cover & simmer over low heat for about 1 1/2 hours. Scrub beets for soup & cook in boiling water until tender, about 45 minutes; drain and discard water; cool. Peel and cut each beet into eights. Scrub small beets; grate; cover with water to soak. Remove meat from soup; set aside. Strain soup into anothe pot and add cooked beats, cabbage, leeks, potatoes, tomatos, tomnato paste, vinegar, sugar, beef & bacon. Bring to a boil and simmer 45 minutes. Cut kielbasa into chunks and add with navy beans to soup. Simmer 20 minutes more. Mix flour and butter together to form paste. Stir into soup to thicken slightly. Strain raw beets, saving liquid and discarding beets. Add beet liquid to soup. Additional sugar or vinegar may be added for sweeter or more sour flavor. Slice meat and arrange in individual soup bowls. Pour hot soup with vegetables over meat. Garnish each serving with a dollop of sour cream, if desired. Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada. ) I also plan to use Creole or homegrown tomatoes. ?RGFS PREHEAT OVEN TO 350F. Melt the semisweet chocolate and the butter over low heat or in the microwave. Stir until smooth. Sift together the flour, baking powder and salt. Beat eggs, sugar and vanilla at high speed until well combined. Slowly beat in the cooled chocolate, then the dry ingredients until just blended but smooth. Stir in the chocolate morsels and the nuts. Drop by heaping teaspoonfuls 1 inch apart on cookie sheets lined with parchment paper or aluminum foil. Bake 10-to-12 minutes. Do not over bake. Cool on a rack. May be made ahead or frozen. y Peach Crumble Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse the tongue and then soak it in plenty of cold water for at least 12 hours. Change the water once or more during this time. Next day choose a heavy-based saucepan or flameproof casserole that will hold the tongue snugly. Put the tongue into it, cover with cold water, bring to the boil and skim. Taste the water; if it is very salty, tip it away, add fresh water and bring to the boil again. Add the chopped vegetables, peppercorns and a bouquet of bay, parsley and rosemary. Cover tightly and cook very gently on top of the stove or in an oven heated to 300 F (150 C) gas mark 2 for about 4 hours until the tongue is so tender that a skewer will go through the root end like butter. Lower the temperature as necessary; the meat will be best if barely a bubble breaks the surface of the liquid as it cooks. Skin the cooked tongue while it is still hot. Then cut away the fat and gristle from the end and remove all small bones if the butcher has not already done this. Skim off all the fat from the cooking liquor and save it for the sauce and for soups. IF THE TONGUE IS TO BE SERVED HOT, carve it in thin slices while it is still hot and arrange it prettily, overlapping slices like tiles, on a large warmed serving dish. Pour some good hot sauce over it, cover the dish with foil and place in the oven for about 10 minutes to heat through. The spiced Kumquat Sauce recipe is one of my favourites and I like to serve extra in a sauce boat. IF THE TONGUE IS TO BE SERVED COLD, mould and glaze it while still warm. Curl the tongue to make it fit a small round container with straight sides. Traditional tongue-presses usually measure about 5-6 inches in diameter; a cake tin or souffle dish of similar size will do just as well. To glaze, melt 2 teaspoons gelatine powder in 1 tablespoon water, then blend in a scant 1/2 pint tongue cooking liquor (seasoned and reduced as necessary for good flavour), and give it a little oomph with 1-2 tablespoons Madeira. Pour over the tongue as much of the liquid jelly as is needed to fill gaps. Press the tongue down with a saucer or plate which fits just inside the tin, weight it down heavily and leave overnight in a cold larder until meat and jelly are set. Chill any left-over jelly separately so that it can be diced and used to garnish the tongue when it is served. Unmould the tongue on to a flat dish for serving. Decorate it and accompany it with a fine sauce such as a classic Cumberland sauce or Piquant Parsley and Caper Sauce. cominfo Nectarine-Raspberry Ice Combine 1/2 c water and gelatin in saucepan. Stir over medium heat until gelatin is dissolved. Stir in wine and sugar until dissolved. Remove from heat; set aside. Puree raspberries, nectarines, lemon zest and juice in blender. Combine with wine syrup until blended. Turn into shallow pan and freeze until firm. Soften slightly, then beat smooth in mixer. Refreeze and keep frozen until ready to serve. Makes 7 1/2 cups. Unaccelerated Peel, seed and finely dice the cucumber. Using a colander, squeeze out any excess water from the cucumber chunks. Place in a bowl and blend will with the pepper and dill. Blend in the remaining ingredients and mix thoroughly. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Radishes, Carrots, Onion Crackers #'+05< Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, -1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter with white and brown sugar. Add eggs and vanilla. Blend together with flour, oatmeal, salt, baking powder and baking soda. Add chocolate chips, candy and nuts. Roll into balls and place 2 inches apart on cookie sheet. Bake for 6 minutes in 375 degree oven. Recipe can be halved. Makes 100-150 cookies. Note: Supposedly, Neiman Marcus charges $250 for this recipe. However, let it be known that's not the case. Using a pastry blender or two knives, cut in the butter and cream ~>Neiman Marcus<- ->$200. 00<- ->Chocolate Chip Cookies<- Mix butter, sugars eggs, vanilla. Add flour, oatmeal, salt, powder, soda. Stir in chips, hershey & nuts. Drop by large teaspoon fuls on ungreased cookie sheet. Bake at 375 degree 6 to 8 minutes. (Makes 10 dozen) Gather the dough into a ball, enclose in plastic wrap or waxed paper, and chill for at leat 30 minutes or for up to several hours. Makes top crust for 1 large pot pie, or 3 individual ones. Servings: 6 Place 3 tbsp milk in large bowl, sprinkle gelatin over milk. Let soak while you prepare custard. Mix egg yolks with sugar in top of double boiler, place over barely simmering water, mix in remaining milk. Stir continuously until mixture thickens into a custard. Remove from heat and immediately pour over softened gelatin, stir, so gelatin becomes thoroughly mixed in. Mix in the sherry and chill for 20 to 30 minutes. Beat egg whites until they form soft peaks, fold into custard. Turn into serving dish and chill for several hours. The custard will separate, leaving a foamy top and a jelly bottom. Place the marmalade in a small saucepan and warm it very gently over low heat. Spread it evenly over the top of the pudding. Turn the cream into a bowl and beat it stiff. Spread over marmalade, sprinkle with nuts. The sensual and seductive taste of this dessert should satisfy the Taurean's love of things both sweet and pleasurable, its pale soft topping suggesting the foamy waves of the sea from which Venus was born. ofu & macaroni. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 17963 Sausage Bread 28874 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoner's Base) Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * NOTE: To prepare dried cod, soak in cold water for about 24 hours, or until it is completely moistened. Change the water two or three times. Drain thoroughly. Put the cod into a saucepan and add enough cold water to cover. Bring to a boil, reduce the heat, and simmer for 15 minutes, or until the fish is tender. Drain; remove skin and bones. Flake the meat with a fork into large pieces. Saute the onions in 3 tablespoons of butter until they are tender and golden in color. Add the garlic. Boil the unpeeled potatoes in salted water. When they are tender (about 20 minutes), remove from the heat, put under cold running water, and remove the skins. Drain and slice into 1/4-inch pieces. Preheat the oven to 350 deg. Grease a 1 1/2-quart casserole with the remaining 3 tablespoons of butter. Arrange a layer of half the potatoes, then half the cod, then half the onions. Sprinkle with a little pepper and repeat the layering. Sprinkle the bread crumbs over the top layer. Bake for 15 minutes, or until heated through and lightly browned. Before serving, garnish the top with olives and eggs; sprinkle with parsley. Serve with the wine vinegar and oil in cruets and black pepper in a small dish. (Prisoner's Base) . Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remainin Marinate the shad in the oil and lemon juice, to which the bay leaf, thyme, oregano, salt and pinch of pepper have been added. Let stand for 1 hour or more. Rinse the sorrel and boil in a small amount of salted water 5 to 7 minutes until it is very tender. Drain it and rub through a sieve. In a saucepan melt the butter and saute the shallots until golden. Add the sorrel and the wine. Bring the mixture to a boil and cook for about 10 minutes. Add the cream and lower the heat, simmering the sauce for 5 minutes more. Season with salt and pepper. Makes about 2 cups of sauce. Drain and broil the shad for 7 or 8 minutes on each side under a high flame. Remove to a warm dish and pour the sauce over. nough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and Wash and scrape the carrots, cutting them into 1-inch sections and trimming the ends. Blanch them in boiling water to cover for 5 minutes, drain, and place in a well-buttered casserole. Add the cold water and butter, and season with salt and sugar. Cover the casserole and bring the liquid to a boil. Reduce the heat and continue to cook the carrots for 20 minutes or longer until they are tender. Shake the casserole every 5 minutes or so to prevent the carrots from sticking to the pan. Five minutes before the carrots are done, add the grated orange rind and stir. When the carrots are cooked, remove them from the heat. Mix the egg yolks with the cream, parsley and melted butter. Add the mixture to the casserole, stirring gently, and put back over a low flame. When the sauce begins to thicken (do not let it boil), remove from the heat and serve. (The Father Hunt) Cool before storing. Note: You may bake and cool melomakarona, store a fe Prehaet the oven to 350 deg. Shuck and mince the clams. Sautee them in butter for 5 minutes. Slice the mushrooms and chop the green pepper and add them to the pan, cooking until they begin to brown. Remove the clams and vegetables from heat and drain. Beat the eggs. Boil the unpeeled potatos until tender in salted water. Remove the skins and slice. Combine the eggs and potatos in a large bowl with the parsley, chives, salt, black pepper, and sherry. Mix well. Fold in the clams, green pepper and mushrooms, and pour the mixture into a well buttered baking dish. Sprinkle with the paprika and bake for 30 to 35 minutes. Meanwhile, cook the bacon strips until they are crisp. Drain and crumble the bacon and garnish the finished casserole before serving. c Milk 0.50 ts Vanilla 2.00 tb Melted butter Instructions: Add to dry ingredients and stir just until smooth. Spread over bottom of 8 inch square butte Combine the corn meal, flour, baking powder, sage and salt in a bowl. In a small skillet melt the butter and saute the celery until soft. Beat the eggs and add to the corn meal with the celery and butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** Stir well to ensure that each grain is coated and add the Lemon Juice. Cut the Cauliflower into small florets and add to the pan. Add the Chicken Stock and the Coconut. Bring to the boil and simmer for 20 minutes. Mix the flour with some of the liquid to form a smooth paste an Combine the corn meal, flour, baking powder, black pepper and salt in a bowl. In a small skillet melt the butter. Beat the eggs and add to the corn meal with the melted butter. Mix well. Gradually add the milk, stirring constantly until the batter is the thickness of heavy cream. Heat the griddle, grease it, and pour out the batter by spoonfuls to make cakes about two inches in diameter. Turn once so they are nicely browned on both sides. Add more milk to the batter if it begins to thicken. Serve as a side dish with plenty of butter. THE SAUCE: Melt the butter in a saucepan and add the flour. Cook over a low heat for 3 minutes and gradually add the warm cream, stirring constantly. Cube the cheese and add to the sauce, a few cubes at a time, until it is all melted. Remove from heat. Beat the egg yolks with a little of the sauce and then add to the saucepan. Stir well over low heat until the sauce has thickened. Add the tomato puree and stir until heated through. Season with salt and pepper. Add the Tabasco if you like a hotter sauce. : Slice the goetta into 1/4 inch thick slices and fry in butter or bacon fat until crisp and brown. Serve with hot maple syrup. Refrigerate,covered, at least 6 hours or overnight,turning beef and peppers occasionally. Heat broiler. Remove meat from marinade;place on broiler pan. Broil, about 4" from heat source 4 to 6 minutes. Turn beef;add peppers to pan;broil 3 to 4 minutes longer. Turn peppers over;broil 3 minutes longer until peppers are ten Remove the husks from the corn and score each row of ears, letting the corn milk drain into a bowl. Then cut the kernels off into the bowl. Add the salt, milk, and sifted flour, and blend well. Let the mixture stand in the refrigerator for 15 minutes. Beat the egg whites until stiff and fold gently into the batter. Drop by spoonfuls into hot oil (1/2 inch deep in the skillet) and cook until golden brown, turning once. Serve immediately with blackberry jam, honey or anchovy butter. gh speed un Soak finnan haddie in water to cover for 1 hour. Drain and put into a large saucepan, covering with the milk and water. Bring to a boil, remove from the heat and let stand for 10 to 15 minutes. When cooled, remove the skin and bones, reserving the stock. Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook over direct low heat until smooth. Add the cream and 1 1/4 cups of the reserved stock; continue to cook, stirring occasionally, until the mixture is slightly thickened. Season with pepper and nutmeg. When the sauce is thick enough to coat a spoon, remove it from the heat, measure out 1/4 cup, and set it aside. Break the finnan haddie into pieces and fold them into the sauce. Simmer gently over low heat for a few minutes until the fish is warmed. Pour the mixture into a shallow casserole; cover with the pimiento and sliced hard-cooked eggs and pour the reserved 1/4 cup of sauce over the eggs. Sprinkle the dish with bread crumbs and place under a hot broiler to brown. Serve with the anchovy toast. (The Mother Hunt) d in hot or cold tea, coffee or chocolate. It may als be sprinkled on plain cakes, ice cream or fruit. VARIATIONS: Anise sugar, cinnamon sugar, lemon sugar, orange sugar, tangerine sugar, and vanilla sugar. NOTE #2: These sugars can be used on toast or plain cakes or sprinkled on the tops of unbaked plain cookies. They are also delicious flavorings for tea, coffee, cocoa Preheat oven to 350 deg. Combine all ingredients in the order given except for the eggs. Separate the eggs, beating the yolks and adding them to the mixture. Beat the egg whites until stiff and fold them in last. Put the mixture into a greased 1 1/2-quart casserole and bake for 35 minutes. Variation: For chicken and corn pudding, add 1 cup of cooked (preferably poached) chicken meat and omit the sugar. piece of chicken, make sure you arrange the pieces of chicken on th Soak the kidneys in cold water for 10 minutes. Remove the membranes and connective tissue and cut the kidneys across in half. Season the flour with the salt and pepper and dredge the kidneys. Saute them in 4 tablespoons of the butter and set aside. Add the shallots and mushrooms to the butter. Sprinkle with two tablespoons of the dredging flour and cook over low heat for 5 minutes, stirring occasionally. Add the wine, bay leaf, watercress, celery, thyme, 1/2 teaspoon salt, and a few grindings of black pepper. Stir well and add the kidneys; cover the skillet and simmer gently for 25 minutes. When ready to serve, remove the bay leaf, add the remaining 2 tablespoons of butter and correct the seasoning. Serve over rice. garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon Preheat oven to 450 deg. Wash and wipe the quail dry. Rub the insides with salt and pepper. Stuff each bird with the wild rice mixed with a little of the melted butter. Truss with butcher's cord. Put the quail in a shallow roasting pan, brush with butter, and roast for 5 minutes at 450 deg. F: lower the heat to 325 deg. F and roast for 20 minutes more, basting with additional butter. When done, remove from the pan and keep warm on a platter. Deglaze the pan with the wine and veal bouillon and bring to a boil. Lower the heat and, add the grapes, and simmer 5 minutes. Correct the seasonings. Fry the bread in a little butter and cut into triangles. Arrange the toast on a serving platter and cover with julienned slices of ham. Place the quail on top and spoon some of the sauce over them. Serve the rest of the sauce in sauceboat. Variations: Omit the bread and ham; put the cooked quail in a casserole dish, cover with the sauce, and heat for 10 or 15 minutes in a medium oven. Remove, heat 1/2 cup cognac, and just before serving pour the hot cognac over the quail, ignite, and serve flaming. erves :6 KeyWords :Toppings Spreads Spicy/hot Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt the butter in the top of a double boiler. Add the cheese and as it begins to melt, add the ale slowly, stirring constantly. Beat 1 of the eggs and add it, along with the salt, dry mustard, and Tabasco. Continue to stir until the cheese is melted and the mixture is smooth. Lower the heat and keep hot. Poach the remaining 6 eggs and keep them warm while you fry the bacon on a griddle. Split and toast the English muffins and spread them with a thin coating of Dijon mustard. Put the muffins on a serving plate, pour on the cheese, and top with a slice of bacon, a poached egg, and some more cheese. Serve as hot as possible. Run the muffins under a hot broiler to glaze the tops, if you like. (The Doorbell Rang) 6998 Salt 1.00ts 6998 Onion, chopped 1.00md WARM THE EGGS IN A DOUBLE BOILER. Whip them with an electric mixer, and gradually beat in the sugar. Beat until the mixture is thickened and forms soft peaks. Soften the gelatin in the water and then dissolve over hot water. Beat the cream to soft peaks. Fold the gelatin and vanilla into the eggs and then fold in the whipped cream. Fold in the chestnut puree and the candied chestnuts. Fill the crust and refrigerate to set. Top with sweetened whipped cream. 1.00 Sift dry ingredients, Cut in shorteneing very finely. Add milk. Toss on a floured board. Knead lightly, roll, cut and put on greased pan. Bake in 400 F. oven for 20 minutes. 6998 Regular or quick-active 1.00pk 6998 Dry yeast 0.00 6998 Warm water (105 to 115 degre 1.00c Blend cornstarch and cold water in saucepan. Add boiling water. Cook,stirring until clear and thickened. Let stand until cold. With electric beater on high speed,beat egg whites until foamy. Gradually,add sugar;beat until stiff but not dry. Turn mixer to low speed;add soda and vanilla. Gradually,beat in cold cornstarch mixture. Raise mixer again to high speed;beat well. Spread meringue over cooled pie filling. Bake @ 350 degrees for at least 10 minutes 2 3/4 To 3 1/4 cups Bring cream and half and half to a simmer in a large heavy saucepan. Add sugar and cocoa; stir utnil sugar dissolves. remove from heat. Add choclate, stir until smooth. Gradually whisk 1/2 cup chocolate mixture into eggs. Return mixture to saucepan. Stir over medium-low heat for 10-15 minutes or until mixture thickenes and coats the back of a spoon. Strain into bowl. Cool mixture completely, stirring often. Stir whiskey into custard. Pour into a 1 quart ice cream churn. Freeze according to manufacturer's directions. Store in a covered container for several hours to mellow the flavor. If ice cream is frozen solid, soften in refrigerator before serving. 6999 Sugar 1.00ts 6999 Chopped fresh or 1.00tb 6999 Dried basil IN A SHALLOW BAKING PAN,ARRANGE CHICKEN IN SINGLE LAYER. IN A BLENDER CONTAINER,PLACE THE YOGURT,CHUTNEY,VINEGAR,GARLIC,GINGERROOT,CILANTRO,CURRY POWDER,PAPRIKA,SALT,CUMIN,AND RED PEPPER;PROCESS UNTIL SMOOTH. POUR THE YOGURT SAUCE OVER THE CHICKEN,TURNING TO COAT ON ALL SIDES. COVER AND MARINATE IN THE REFRIGERATOR AT LEAST ONE HOUR,TURNING THE CHICKEN OCCASIONALLY BAKE,BASTING SEVERAL TIMES,IN 400 DEGREE OVEN,ABOUT 45 50 MINUTES,OR UNTIL THE CHICKEN IS BROWN AND FORK TENDER. MAKES FOUR SERVINGS. ents: 1.50 qt Water 2.00 lb Ripe (bright yellow) quinces 1.00 c Sugar 0.50 Vanilla bean 0.00 split lengthwise 1.00 Cinnamon stick (2-inch) 4.00 Cloves 0.12 ts Cardamom seeds 2.00 Wide strips orange peel Instructions: PUT THE WATER IN A SAUCEPAN to heat. Rinse the quinces, then using a sharp paring knife, quar Makes 6 Servings A duff of apples, such as this one, is far lighter than the orignal and more of a souffle-like pudding. It is best served as soon as it comes out of the oven. Preheat oven to 325 degrees F. Butter a 2-quart casserole. Cut the apples into eighths and place in a large saucepan. Combine the cider, tapioca, and 1 cup sugar, and stir until sugar is disolved; pour over the apples. Bring to a boil, lower heat, and simmer for 10 to 12 minutes, until apples are soft but not mushy. Turn into the prepared casserole. In a bowl, beat the egg yolks with a dash of salt and 6 tablespoons sugar; set aside. Beat the egg whites with another dash of salt, until foamy. Add the cream of tartar and whisk until stiff but not dry. Fold the egg yolk mixture into the egg whites. Add the vanilla, and fold in the flour and almond extract. Pour batter over the apples and bake 35 to 45 minutes, or untill puffed and golden brown. non-corroding pan. Info: from Early American Recipes collection, 1953, by Heloise Frost from Nana Swain Preparation: Soak rolled crackers in milk two hours or more. Add sugar, molasses, spices, salt. Add beaten eggs, then fruit and last melted shortening and soda. Pour into well buttered earthen pudding pan. Bake at 400 d one hour. Stir pudding thoroughly and reduce heat to 300 d for two hours. Stir again and continue to bake one hour. Pudding will be solid when done. Run a knife around edges, but do not remove from pan until cold. Slice and serve with hard sauce (or whipped cream). Will keep in refrigerator for a long time. Makes 1 Quart Notes ********** RECIPE ENDS ******** The addition of potatoes, turnips and carrots makes this a New England. Place beef brisket in Dutch oven. Add enough cold water just to cover beef. Add onion and garlic. Heat to boiling; reduce heat. Cover and simmer about 1 hour 40 minutes. Skim fat from broth. Add onions, carrots, potatoes and turnips. Cover and simmer 20 minutes. Remove beef to warm platter; keep warm. Add cabbage. Heat to boiling; reduce heat. Simmer uncovered about 15 minutes or until vegetables are tender. 6 SERVINGS; 390 CALORIES PER SERVING. v~tjvpe ~zxnji_cd[PSJ)*D,.L33W;;c>@iCFrFLwLR}OU *substitute: 1 pn Shucked fresh clams. chop Clams and stir in Clam Chowder has been popular since colonial days, and the original. Cook and stir bacon and onion in 2-quart saucepan until bacon is crisp and onion is softened. Drain clams, reserving liquor. Add enough water, if necessary, to clam liquor to measure 1 cup. Stir clams, clam liquor, potato, salt and pepper into bacon and onion. Heat to boiling; reduce heat. Cover and simmer 15 minutes or until potato is tender. Stir in milk. Heat, stirring occasionally, just until hot (do not boil). 4 SERVINGS (ABOUT 1 CUP EACH); 345 CALORIES PER SERVING. Sugar 0.50 c Firmly packed golden brown 0.00 sugar 6.00 tb Unsulfured (light) molasses 1.50 ts Ground cinnamon 1.50 ts Ground ginger 0.75 ts Ground nutmeg 0.12 ts Ground cloves 0.25 ts Salt 1.50 lb Solid pack pumpkin (24 oz) 0.00 W Place bacon in a deep, 2-quart, heat-resistant, non-metallic casserole. Heat, covered with a paper towel, in Microwave Oven 4 minutes or until bacon is crisp. Remove cooked bacon with a slotted spoon. Crumble bacon and set aside. Reserve drippings in casserole. Drain liquid from clams and add liquid to bacon drippings. Set clams aside. Add potatoes, onion and carrot to casserole. Heat, covered, in Microwave Oven 8 minutes or until vegetables are tender; stir occasionally. Blend flour into vegetable mixture. Gradually stir in milk until smooth. Heat, uncovered, in Microwave Oven 4 minutes or until thickened and smooth. Stir in cream, salt, pepper, thyme and reserved clams. Heat, uncovered, in Microwave Oven 4 minutes or until heated through. Garnish with crumbled bacon before serving. From _The New Deluxe Sharp Microwave Oven Cookbook_ up sides of dish. Bake until custard is set and knife inserted 2 inches from centre In a large dutch oven, heat oil. Brown lamb and onions. Stir in flour; mix well. Gradually, add broth. Bring to a boil, stirring to remove browned bits from pan. Add carrots, leeks, 1 tablespoon of parsley, bay leaf, rosemary, thyme, salt and pepper. Spoon into a greased 3 quart casserole. Cover with potatoes and dot with butter. Bake at 350 degrees for 1 1/2-2 hours or until the meat is tender and the potatoes are golden brown. Garnish with remaining parsley. Yield: 6-8 servings. old in *substitute: 3 Pound beef bottom round, rolled Rump, tip or chuck eye roast We know you'll love our New England classic with succulent vegetables. decrease salt to 3/4 teaspoon Cook beef roast in Dutch oven over medium heat until brown; reduce heat. Sprinkle with salt and pepper. Spread horseradish over both sides of beef. Add water. Heat to boiling; reduce heat. Cover and simmer on top of range or bake in 325 degree oven 2-1/2 hours. Add vegetables. Cover and cook about 1 hour longer or until beef and vegetables are tender. Remove to warm platter; keep warm. Prepare Pot Roast Gravy. Serve with beef and vegetables. 8 SERVINGS; 400 CALORIES PER SERVING. POT ROAST GRAVY Skim excess fat from broth. Add enough water to broth to measure 2 cups. Shake 1/2 cup water and the flour in tightly covered container. Gradually stir into broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Add remaing cheese and bake uncovered, an additional 5 minutes. 8 servings. This recipe Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. 0.33c o 17402 -juice) 0.00 p 17403 Leeks, white part only, Wash and pick over the beans, removing loose skins or shriveled beans. Put in a large covered pot and cover with hot water. Soak over night if you want to cut down on cooking time. When beans start to simmer add ham bone, salt pork or bacon. Add more water as needed but only hot or boiling wnater. Never add cold water the beans will turn dark. If you cook without a lid the beans will also turn a dark color. When the skins are almost as tender as the inside of the beans, they are done. They should not be broken. Add salt and allow to stand before serving. pt White vinegar 4.00 c Sugar 1.00 pt Water 3.00 Cinnamon sticks 1.00 ts Whole cloves Instructions: Prepare fruit, and tie spices in a cheesecloth bag. Combine sugar, vinegar, water and spices. Bring to a boil. Boil ten minutes and then drop in fruit. FORCEMEAT: Melt butter, add onion, and cook over moderate heat until onion is soft. Add flour, stir to blend, cook 1 minute; stir in broth, cooking until smooth. Add crabmeat, simmer 8 to 10 minutes. Remove from fire; cool. Cheese Topping: Melt butter, add flour to make a roux, and cook two or three minutes. Add cheses, blend well. Remove from fire, cool, then form into small firm, round balls. Cut bread into canape-sized pieces; saute in butter. Spread each with the crab mixture; then place a cheese ball over the crab. Just before serving, place in hot oven for 5 minutes until cheese is melted and bubbly. Makes about 50. 5782 Lemon juice 2.00tb 000011 5782 Peeled shrimp 0.25lb 000012 5782 Coriander 1.00tb A local restaurant serves a simple, but elegant, potato salad as part of their Sunday Brunch menu. This is my own attempt at duplicating it. Stir the chopped green onions into the Dill Cream Dressing. Add salt and pepper to taste. You may also want to add more lemon juice or Dijon mustard at this point, as this produces a fairly bland dressing. Slice potatoes (leave skins on) about 1/4 inch thick. Place in a large bowl and fold in the dressing. Serve chilled. Best made the day before so the flavors have a chance to mingle. 5783 Garlic salt 0.50ts 5784 Chicken Breast; * 0.75lb 000001 5784 Dried Mixed Fruit; ** 6.00oz 000002 5784 Ring Macaroni Or Orzo; Raw 1.00c Chop the onion roughly and partially soften it in 2 generous tablespoons of the oil. Do not let it brown. Scrub the potatoes (but on no account peel them) and steam them. Wash and dry the sorrel, discarding tough stalks. Roll up the leaves tighly in your fingers, just a few at a time, as though making a cigarette, and snip across into fine ribbons. Tip the softened onion and its juices into a big bowl. Stir in 1/2 teaspoon each vinegar and mustard, some salt and lots of pepper and coriander seed. The coriander seed should be freshly toasted and ground coarsely using a pestle and mortar or a spare peppermil. Add the potatoes to the bowl while still piping hot, so they drink up the flavours of the dressing. Cut each potato in half or into quarters depending on size, and toss gently. Scatter some of the sorrel over the base of a shallow serving dish. Pile the potatoes into the centre, encircle them with the sliced salami and scatter the remaining ribbons of sorrel over the top. Serve while potatoes are still warm. 4.0 RECIPE BEGINS ******** Title :Spiced Peaches Serves :1 KeyWords :Penn Dutch Canning Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a medium saucepan, combine the half-and-half and sugar. Cook over low heat, stirring often, until the mixture comes to a low simmer. In a medium bowl, whisk the egg yolks till combined. Gradually whisk the hot mixture into the yolks. Return the yolk mixture to the saucepan. Cook over low heat, stirring constantly with a wooden spoon, until the custard lightly coats the spoon. (An instant-read thermometer inserted in the custard will read 180 degrees F. ) Immediately strain the custard through a sieve into large bowl. Cool to room temperature, then cover with plastic wrap and refrigerate until very cold, at least 4 hours or overnight. When ready to serve, whip the cream until soft peaks form. Stir the whipped cream, rum, brandy, and bourbon into the chilled custard. (The eggnog can be prepared up to 1 day ahead, covered, and refrigerated. ) Pour the eggnog into a punch bowl. Place the vanilla ice cream in the punch bowl and serve. Makes about 1-3/4 quarts. Prepare cabbage leaves: Remove core from head of cabbage. Place in a large saucepan and cover with water. Bring to a boil; boil until outer leaves loosen from head. Lift out cabbage; remove softened leaves. Return to boiling water to soften more leaves. Repeat until all leaves are removed. Remove tough center stalk from each leaf. Set aside 12 large leaves for rolls; reserve the balance to use as the recipe directs. Spoon half the sauerkraut into the bottom of a Dutch oven; set aside. In a heavy saucepan, fry bacon until crisp. Remove to paper towels. In drippings, saute onion and garlic until tender. Remove half to a bowl to cool. To remaining onion mixture, add flour, paprika and cayenne pepper. Cook and stir for 1 1/2 minutes. Stir in tomatoes and broth; bring to a boil. Remove from the heat and set aside. To cooled onion mixture, add rice, turkey, parsley, salt, pepper, egg and bacon; mix well. Place about 3-4 tablespoons on each cabbage leaf. Roll up, tucking in sides. Place rolls, seam side down, on sauerkraut in Dutch oven. Cover with remaining sauerkraut. Chop remaining cabbage leaves; place over sauerkraut. Pour tomato mixture over all; adding water to cover if necessary. Cover and bake at 325 for about 2 hours. Autumn Rarebit Soup Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cook bacon in wok or large skillet over medium heat until crisp. Add green onions, red pepper and peas; stir-fry 1 minute. Add egg and scramble. Stir in rice and cook until heated, gently separating grains. Add soy sauce; cook and stir until heated through. Serve immediately. Baked Catfish Fillets With Horseradish Sauce Baked Cheddar Olives Baked Cheddar Toast Heat milk and butter until very warm (120-130 degrees F. Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. Shortening 2.75 c Flour 2.00 tb Orange rind, grated 1.00 ts Soda 0.50 ts Salt 0.50 c Brown sugar 1.00 ts Cinnamon 3.00 Eggs 1.00 ts Mace 1.00 c Molasses or sorghum 1.00 ts Nutmeg 0.25 c Orange juice 0.50 c Raisins 0.25 c Brandy, fruitjuice or coffee Instructi In saucepan combine water, onion, ketchup, vineger, dry mustard, paprika, and pepper. Bring to boil. reduce heat; simmer 5 minutes. Arrange hot dogs side by side in shallow 9X9 pan. Cover with onion mixture and bake at 350 degree oven for 30-40 minutes. Makes 3-4 servings. Hope it turns out well. The best hot dogs you can use is Sabrett's they are the ones that the vendors usually sell. I think you can buy them in some supermarkets. This is the closest to a vendor hot dog with onions that I could find, I hope you like it. Lorraine N. ndy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Mrs. Harold T. Cook Notes Cook the lobster. Cool, clean and remove the meat from the shell. Slice. In a skillet, or wok, heat the oil and the sliced lobster meat and garlic. Cook briefly. Add the rum, broth and vegetables and simmer, uncovered, for 5 minutes. Season with the salt and pepper. Add the egg beaten with a little of the hot sauce and cook, stirring until hot. Do not let boil. Core apples from stem end, leaving bottom intact. Pare skin from top third of ap Cook and clean the lobsters. Twist off the claws, reserving the small claws for garnish. Remove meat from the bodies and cut into small pieces. Crack the large claws, remove meat and cube. Reserve the shells. Preheat oven to moderate (350 deg. F) 3>. Heat 1/2 cup of the butter, add the mushrooms and cook three minutes. Season with salt and pepper. Add the lobster meat, crumbs, seasonings, sheery, cognac, cream and egg yolks. Mix well. Fill the lobster shells with the mixture, sprinkle with cheese, dot with the remaining butter and sprinkle with paprika. Place in a shallow pan and bake fifteen minutes. Serve immediately. tes with syrup from dish. If syrup is too thick, add 1/4 cup boiling water. Remove apples to phyllo cups. Stir raspberries into syrup remaining in baking dish. Spoon over apples. Prepare onions as for boiling. Melt butter in a heavy iron skillet preferrably and add consomme mixed with sugar and seasonings and simmer the onions gently until tender. Drain and transfer to a casserole. Combine flour and the two tablespoons of water, and blend with liquid in the pan until smooth. Pour over onions and bake 20 minutes at 300F. Combine flour, margarine and nuts and press into bottom of ungreased 9 x 13 x 2 " pan. Bake at 350* for 15 to 20 minutes. Let cool. Combine cream cheese, sugar and half the whipped topping; blend until smooth. Spread over cooked crust. Beat together the two puddings and milk. Whip until well blended. Pour into crust. Spread remainder of whipped topping on top. Grate chocolate over top. Keep refrigerated. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The Kombu and the Katsuobushi may be taken from the Ichiban Dashi recipie. Put the cooked Kombu anf Katsuobushi with 2 Pt cold water in a medium sized saucepan and bring to boil. Add all Katsuobushi, reduce heat and simmer for 5 minutes. Strain out Kombu and Katsuobushi, discard Kombu and Katsuobushi. Can be kept at room temp for 8 hrs or refrigerated for 2 days. Add remaining ingredients. Boil gently 30 minutes. Remove all visible fat from lamb shanks. Salt & pepper lamb shanks,sprinkle with oregano, and place in a large covered baking dish. Mix together tomato sauce,onion,parsley,oregano,salt,peppper & pour over lamb shanks. Cover & bake in preheated oven for 20 min. at 400 F. then lower heat to 350 F. for 1 hour & 25 min. Skim any visible fat from sauce, or refrigerate overnight & remove fat from top & reheat in slow (?)oven. This is CeCe's husband's recipe,so I don't know what he means by a slow oven. From Cecile Tenery Deriman: Our Greek Family Cookbook March 1990- ~J. Mora(GBDP78B) CeCe's Pal gar 0.50c h 12195 Apple jelly 0.00 i 12195 Cinnamon sugar 0.00 j 12195 Heavy cream or Cin Place meat in large container ( not aluminum ); pour marinade over meat & stir. Marinate overnite or up to 2 days. Soak bamboo skewers well in water. Place 3 or 4 cubes of marinated meat on each skewer. Grill over charcoal until done to your liking (Medium rare to Medium well for Lamb;Well done for pork. ) --Don't overcook or you will dry out the meat. If serving for a large party & you don't want to be grilling at the last minute,earlier in the day grill to rare & then dip in marinate & arrange in a baking dish. Cover and bake to finish cooking to desired doneness just before serving. This is another recipe from Cecile Tenery Deriman's " Our Greek Family Cookbook,March 1991" CeCE's pal,John b 12196 -finely chopped (2 medium) 0.00 c 12196 Cooked white rice 1.50c d 12196 FOR THE DOUGH, PLACE FLOUR in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. Preheat the oven to 450F and set a rack in the middle level. Place the peaches in a bowl and add the remaining filling ingredients, except the butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well-colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature. BEGINS ******** Title :Spiced Chick Peas Serves :4 KeyWords :Entree Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Puree ingredients together till smooth. Taste and adjust seasonings as necessary. Use as a dip for small new boiled potatoes, green beans, asparagus and cherry tomatoes (or anyt hing else). Or use as a salad dressing for potato or pasta salads. ger, minced 1.00 ts Cumin 2.00 ea Red or green bell peppers 0.00 -- diced 4.00 tb Tomato paste 0.50 pt Stock 0.00 Lemon juice to atste 0.00 * Blended Oatmeal: Measure and blend in blender until it becomes a fine powder. Cream butter and sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, grated Hershey Bar, and nuts. Chill. Roll into balls and place 2" apart on an ungreased cookie sheet. Bake for 6 minutes at 375'F. h the spices for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato paste into the stock & ad * Hamburger buns should be the small ones or use 6 slices of bread. Heat oven to 500 degrees F. Spread cut sides of hamburgers buns or one side of each bread slice with mustard. Mix meat, onion, salt and pepper. Spread mixture over the mustard, being careful to bring it to the edges of the buns. Place meat sides up on an ungreased baking sheet. Bake until desired doneness is reached, about 5 minutes. NOTE: If you like, you can have these burgers ready and waiting in the freezer for last-minute cooking. After spreading the meat mixture over the buns, wrap each securely in heavy-duty or double thickness of regular aluminum foil and label; freeze no longer than 2 months. To serve, unwrap desired number of hamburgers and bake about 10 minutes. each side. Mix the onion, red pepper strips, cheeses, garlic, marjoram, oregano, salt and pepper. Divide evenly over 4 tortillas, and top with the remaining 4, pressing them down gently. Brush both sides lightly with remaining oil. Preheat an oven to Preheat oven to moderate (350). Rub the trout with the lemon, then squeeze the lemon and reserve the juice. Season the fish with salt and pepper. Heat the oil. Remove it from the heat and stir in the bread crumbs, garlic, and parsley. Sprinkle half of the mixture over the bottom of a greased shallow baking dish. Place the trout on top. Sprinkle the fish with the remaining bread-crumb mixture. Sprinkle with the reserved lemon juice. Bake the fish for 10 minutes, then add the sherry. Continue to bake for 10 to 15 minutes, basting occasionally with the sherry. When the fish is done, it should flake easily when tested with a fork. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 196 6. hen place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also. BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar This typical peasant dish has a slightly strong taste. Parboil fried bean curd in boiling water to cover for 2 minutes. Drain. Place Soup Stock, soy sauce, salt, sugar and sake in pot. Bring to boil. Add cabbage and bean curd. Simmer for 10 minutes. Pour into six small bowls, leaving enough liquid in the pot to cook the snow peas for one minute. Serve 2 snow peas in each bowl. atively, you could cook them on the barbecue, weather permitting. Cook the prawns 3 minutes on one sid Melt over LOW heat, 1 pk butterstoch morsels and 3/4 c peanut butter. In another bowl, mix together 4 c. corn flakes and 1 c. peanuts. Pour melted mixture over the dry mixture. Mix until covered evenly. Drop by teaspoon onto cookie sheet lined with wax paper. Refrigerate until firm. lories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Drain peaches, reserving liquid for other uses. Combine granola and almonds. Melt butter in small saucepan. Blend in brown sugar and cinnamon, simmer until sugar is dissolved, about 2 minutes. Toss with granola and almonds; cool. Beat whipping cream with powdered sugar, vanilla, almond extract and nutmeg until stiff. Blend in sour cream. To serve, place two peaches on each servng plate. Top with cream mixture and sprinkle with granola mixture. Makes 6 servings. s, and boil 5 minutes. Per serving: 152 calories, 1. 8 grams fat, 2 g dietary fiber, 2 g protein, no cholestrol, 3 milligrams sodium. Serves 8. Non-Stick buttered flavored cooking spray In a 1 quart saucepan, combine the apricots and raisins. Add water to cover. Simmer over medium heat for 15 minutes or until the fruit is soft. Drain and coarsely chop. Transfer the fruit to a medium bowl. Stir in the pears, maple syrup, lemon juice, cinnamon and nutmeg. To keep dough from drying as you work, unroll it onto a counter and cover with a berely damp towel. Peel off 1 sheet of phyllo and place it flat on a dry section of the counter. Spray lightly with butter flavored non-stick spray. Top with a second sheet and brush very lightly with water. Repeat the process, coating alternate sheet with either spray or water, until all 8 sheets have been used. Spoon the pear mixture onto the dough, positioning it along the lower half of the long side of the rectangle and leaving a 1 inch border on the sides and bottom. Fold in the sides and coat lightly with the spray. Starting at the bottom, roll the strudel to enclose the filling. Coat a cookie sheet with the spray. Transfer the roll, seam side down, to the sheet. Brush the top lightly with water. Bake at 350 F for 30-35 minutes, or until golden. Serve warm or cold. To make slicing easier, use a serrated knife. Serves urger Pork 18476 8 -1 -1 -1.00 -1. In a bowl, dissolve yeast in water. Add salt & oil. Beat in flour, 1 c at a time. Use your fingers to ensure that the ingredients have been thoroughly mixed. Bang down the dough on a counter surface. Shape into a small round bread & place in a 9" round pan sprinkled with cornmeal. Allow to rise till doubled. Preheat oven to 375F & bake for 35 to 45 minutes. Anne Lerner, "Breads You Wouldn't Believe" Chocolate 18 Combine all ingredients in a crockpot. Stir together well. Cover and cook on Low 8 to 12 hours (High: 4 to 6 hours). Serve over noodles or rice. This recipe may be doubled for 5-qt. models. ts) Italian 18482 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 12188 Baigan Aur Tamaatar Sift together all the dry ingredients, add nuts and raisins. Stir in the oil, vanilla and hot applesauce. Pour into a 9 x 13-inch pan. Bake at 350 degrees F. for 30 to 40 minutes or until done. 0 -1 -1.00 -1.00 -1.00 mea 12189 Bailey's Chocolate Chip Cheesecake 18484 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Chewy Oatmeal In a 2-Quart casserole combine sugar, cocoa powder and spice (if indicated). Stir in milk, then stir in butter and corn syrup. Cook, uncovered, on 100% power (HIGH) for 3 to 4 minutes or till mixture is boiling rapidly, stirring once. Micro-cook, uncovered, on 100% power (HIGH) for 3 minutes more, stirring every minute. Stir in peanut butter, cereal, and fruit (if indicated). Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till mixture is boiling rapidly. Let stand about 20 minutes. Beat for 3 to 5 minutes or till mixture is slightly thickened. Quickly drop from a rounded teaspoon onto waxed paper. Cool. Makes about 36 cookies. Variations: For each, substitute rolled oats with following, and cook as normal. Granola Cookies: 1/4 tsp nutmeg 2 1/2 Cups Granola. Cinnamon Cookies: 1/2 tsp ground cinnamon 2 1/2 Cups granola 1/2 Cup raisons. Cherry: 2 1/2 Cups Chow Mein noodles 1/2 Cup maraschino cherries (drained and halved). Coconut: 2 Cups Quick-Cooking Rolled Oats 1/4 Cup Coconut Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 6 tablespoons SPICE BLEND MIX. NOTE: Add one teaspoon or more to cake batters, quick bread batters, whipped cream and pancakes. I use this for anything that calls for and of the ingredients us * Eggs should be peeled and chopped. Prepare the egg salad filling. Refrigerate for at least 1 hour to blend the flavors. Spread 4 of the cheese slices with the filling. Place tomato slices on top of the filling. Top with the lettuce leaves and salt and pepper to taste. Cover with the remaining cheese slices. Serve on individual plates with the pickles and olives. om the grill and let cool slightly. Spread the goat cheese mixture on the warm eggplant pieces and serve at once. Serves four. Heat oven to 400'F. (High-altitude (3500-6500 ft. ) : Heat oven to 425'F. ) Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze. *** GLAZE *** Stir powdered sugar and water in small bowl until smooth. amb chops from rach and French cut, being careful not to remove the fat from the eye (the fat will protect the meat from burning on the grill). Allow sauce to cool completely. Submerge lamb chops in sauce and allow to marinade overnight (place in refrigerator). Grill over Hickory coals 4 to 5 minutes (for medium to medium-rare), basting with sauce as it cooks. Turn once half-way through cooking time. Prepare Saute the mushrooms and red peppers. Cool. Blend all ingredients together. Pour into a buttered 13x9 pan. Bake at 350F for 40 minutes. gtables. NOTE: The marinade sauce also goes well with other foods including mushrooms. salt, and half and half. Pour over the beef mixture. Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings. 17330 Bread crumbs from Cover a baking sheet with foil and lightly coat with nonstick cooking spray. In a shallow dish, combine all ingredients except chicken and buttermilk. In a separate dish, dip chicken in buttermilk, then roll in dry mixture and place on baking sheet. Bake at 400-degrees for 35 to 40 minutes, until golden brown. Yield: 4 servings. Calories per serving: 183 Fat: 3 grams Time involves: 1 hour From a Family Life flier, "7 Great Lowfat Meals" July/August 1993 Vol. 2, No. 4 (Probably picked up in a grocery store for free) Typed by Alan Burgstahler Title :Speedy Pat-In Pastry Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Use this premeasured mix to prepare chocolate cookies, brownies or a cake. Makes 7 cups of mix. Preheat oven to 350~. Coat cookie sheets with nonstick vegetable-oil cooking spray. Stir together egg whites, corn syrup, water and vanilla in medium-sized bowl. Stir in baking mix until well blended. Roll dough into 1-inch balls. Spread sugar on small flat plate. Place 2 inches apart on cookie sheets. Press balls flat with bottom of glass. Bake in preheated 350~ oven for 6-8 minutes. Cool cookies on baking sheet on wire rack for 5 minutes. Remove cookies from sheet to rack to cool completely. I've had incredible success! Every time! The family no longer reject my offerings. My crust are crisp and tasty and golden. The edges may not be perfectly fluted like Norm's are but that's not important. Pat-in crust is so easy to make. Makes 7 cups of mix. Quick-Cook Fluffy icing (optional) (recipe follows) OR Confectioners' Icing (optional) (recipe follows) Preheat oven to 350~. Line 12 muffin-pan cups with paper cupcake liners. Stir together egg whites, water, corn syrup and vanilla in medium-sized bowl. Add baking mix; stir to blend. Divide batter evenly among 12 muffin cups, filling each about 2/3 full. Bake in preheated 350~ oven for 20-25 minutes or until owooden pick inserted in center of cupcake comes out clean. Remove pan to wire rack to cool. Top with icing and raspberries, if desired. Makes 1 dozen cupcakes. Per Cupcake: 157 calories, 3 g protein, . 45 g fat, 36 g carbohydrate, 190 mg sodium, 0 mg cholesterol. Exchanges: 1 starch/bread, 1-1/4 fruit. ~=>Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2 tsp vanilla 1/8 tsp salt 1 egg white Combine all 6 ingredients in the top of a double boiler; beat until blended. Place over boiling water. Beat at high speed for 4 5 minutes or until soft peaks form. Scrape into medium-sized bowl. Beat at high speed until thick and spreadable. Makes enough to frost two 8-inch layers or 1 dozen cupcakes. ~=>Confectioners' Icing 1 cup confectioners' sugar 1/4 tsp vanilla liquid to make it spreadable: water, brewed coffee, orange/lemon juice Sift sugar into a small bowl. Add vanilla and enough liquid, 1 tsp at a time, to make a spreadable frosting. ~=>No-Fat Chocolate Pudding Cake Prepare 1 recipe Chocolate Cupcake batter (recipe above), reducing water to 1/4 cup. Spread batter evenly in 9x9x2-inch square baking pan coated with nonstick vegetable-oil cooking spray. Sprinkle 1 cup firmly packed light brown sugar evenly over batter. Pour 1-1/2 cups boiling water over batter (water ahould cover mixture in pan). Bake in preheated 350~ oven for 35-40 minutes or until wooden pick inserted into cake section comes out clean. Cool slightly in pan on wire rack. Spoon onto dessert plates to serve warm or refrigerate to serve cold. Makes 12 servings. .50c Makes 7 cups of mix. Sift together all ingredients. Store in tightly covered container at room temperature. Stir before using. ~=>Chocolate Layer Cake For a simple cake, spread layers with raspberry jam and sprinkle top with confectioners' sugar. For a more elaborate cake, add fresh berries and Quick-Cook Fluffy Frosting. 4 egg whites 3/4 cup evaporated skim milk 1/4 cup corn syrup 1 tsp vanilla 2 cups Basic Baking Mix (recipe above) 1/3 cup seedless raspberry jam 1/2 pint fresh raspberries (optional) confectioners' sugar (optional) OR Quick-Cook Fluffy Frosting (optional) (recipe follows) Preheat oven to 325~. Beat egg whites in small bowl until soft peaks form. Stir together skim milk, corn syrup and vanilla in large bowl. Beat in baking mix at low speed until blended. Fold in 1/4 th egg whites until blended. Gently fold in remaining egg whites just until incorporated. Divide batter evenly bewteen two 8-inch round cake pans coated with nonstick vegetable-oil cooking spray. Bake in preheated 325~ oven for 20-25 minutes or until wooden pick inserted in center comes out clean. Cool cakes in pans on wire rack for 15 minutes. Turn out onto rack to cool completely. Spread one layer with raspberry jam; sprinkle with half the fresh raspberries, if you wish. Dust with confectioners sugar or dollop some of frosting over jam and berries, if desired. Dust remaining layer with confectioners' sugar or spread with remaining frosting. Place on top of first layer. Garnish with remaining berries, if using. Serve at once or refrigerate up to 1 hour before serving. [They did *not* frost the sides. The sides of the cake layers show the frosting, berries and jam oozing through. ] [Note: the picture on the cover showed the top layer being swirled with the frosting, dottted with berries and then, dusted with cocoa powder. This dusting of brown cocoa powder on the white frosting looks delightful with the brown layers showing at the sides. ] Per serving: 154 calories, 4 g protein, . 39 g fat, 34 g carbohydrate, 176 mg sodium, 1 mg cholesterol. Exchanges: 1 starch/bread, 1 fruit. ~=>Quick-Cook Fluffy Icing 3/4 cup sugar 3 Tbsp water 2 tsp corn syrup 1/2 tsp vanilla 1/8 tsp salt 1 egg white Combine all 6 ingredients in the top of a double boiler; beat until blended. Place over boiling water. Beat at high speed for 4 5 minutes or until soft peaks form. Scrape into medium-sized bowl. Beat at high speed until thick and spreadable. Makes ard blow of a knife and remove and discard the gritty stomach sa A delicious low-fat, low-sodium alternative to conventional corn chips. They go especially well with Guacamole and Spicy Salsa (see separate recipes). Immerse tortillas one at a time in water. Let drain briefly, then lay flat. If desired, sprinkle tops lightly with salt. Cut each tortilla into 6 to 8 wedges. Cover a nonstick baking sheet with a single layer of tortilla wedges, salt side up. Place close together but do not overlap. Bake in a 500 F oven for 4 minutes. Turn with a spatula; then continue to bake until golden brown and crisp, an additional 3 minutes for corn tortillas and 1 minute for flour tortillas. (Store in an airtight bag until ready to serve. ) Yield: 6 servings, 12 cups One Serving = 2 cups, or 12 to 16 chips Corn Tortilla Chips Flour Tortilla Chips Calories: 113 157 Protein: 4 g 5 g Fat: 2 g 5 g Carbohydrate: 22 g 26 g Fiber: 1. 7 g 3. 26 g Cholesterol: 0 mg 0 mg Sodium: 90 mg 46 mg Potassium: 88 mg 136 mg Exchange: 1-1/2 Starch/Bread 1-1/2 Starch/Bread 1 Fat When the lobster has simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral puree. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Notes ********** RECIPE ENDS ******** aze: In a small bowl, sprinkle gelatin over 3 Tbsp cold water and let it soften for 5 minutes. In a small saucepan, combine the preserves and schnapps, bri Chop tomatoes, Mix the 1/2 cup onion, 1/2 tsp celery seed, 4 chopped hard boiled eggs, 2 Tbs juice from drained tomatoes, and 2 Tbs dill relish. Add sauce (directions follow). If it is too soupy, add some crushed saltine crackers. SAUCE: Beat mayonnaise and mustard really well, adding olive oil. Every time you add something, beat. Add all ingredients, beat the hell out of them. Add to salad. From Justin Wilson's "Outdoor Cooking With Inside Help" er into fine crumbs. Toast the crumbs in a je berries in season (to provide live cultures-make sure the yogurt says so, or you can buy live yogurt cultures from any health food store) Heat milk to just below boiling (120 degrees) using a candy thermometer. Allow milk to cool till tepid (90 degrees). Stir in yogurt. Mix till blended with milk. Turn into glass bowl or 4 containers with fresh berries. Cover and keep barely lukewarm. Let container stand undisturbed. Remove when curd has formed. Store in fridge. (in my yogurt maker, it takes about 8 - 10 hours) Grated sweet potatoes 1.00 cn (6 oz) evaporated milk 0.25 ts Mace 0.25 ts Ginger 0.25 ts Cinnamon 1.00 pn Of salt 0.50 c Sugar 0.25 c Butter, melted 2.00 tb Molasses 1.00 c Sweet milk 2.00 Eggs 3.00 To 4 tbsp bourbon whiskey 1.00 ts Lemon juice Instructions: Preheat oven to Gradually add noodles and salt to rapidly boiling water so that water continues to boil. ~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander. ~ 3. While noodles are cooking, combine yogurt and cottage cheese. ~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion. ~ 5. Top with Cheddar cheese. ~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned. ~ Notes ********** R Grease cookie sheet. Pour noodles in bowl. Melt marshmallows and butter in saucepan over med. heat, stir until smooth. Pour marshamallow mixture over noodles, stir until well coated. Rub butter on hands and form noodle mixture into five round balls. Place on cookie sheet. With back of spoon, press each ball to make a hollow nest. Let nests firm, then fill each with jelly beans. Suggested age level:6 thru adult but I don't see why a younger child couldn't help with the non cooking part. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. Notes ********** RECIPE ENDS Going through some old boxes, I came across this recipe from the June, 1963, issue of Better Homes and Gardens. It is credited to a Mrs. Hight, Walnut Creek, CA. Even after all these years it still sounds pretty good. Combine melted butter, soy sauce and Tabasco; drizzle over noodles. Toss lightly till noodles are well-coated. Sprinkle noodles with celery salt and onion powder. Again, toss until well mixed. Place on a baking sheet and toast at 275 for 12-15 minutes or until lightly browned and crispy. Makes about 2 1/2 cups. Cook and drain noodles. Combine beaten eggs, milk, sour cream, cottage cheese, sugar, raisins, and vanilla. Add to noodles and put in well-greased baking pan. Dot top with margarine or butter and sprinkle with sugar and cinnamon mixture. REFRIGERATE OVERNIGHT BEFORE BAKING. Bake at 350 degrees covered for 1 hour, then uncovered until brown. about 1/2 to 3/4 hour. Serve warm, either as an accessory to meat instead of potatoes or as a dessert with coffee. Cook noodles according to package directions; drain and rinse with cold wat until completely cool. In large bowl, blend sour cream with honey; stir in apples, celery, walnuts and raisins. Add noodles and toss well; chill. [1-2 Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Gradually add noodles and salt to rapidly boiling water so that water continues to boil. ~ 2. Cook, uncovered, stirring occasionally, until tender; drain in colander. ~ 3. While noodles are cooking, combine yogurt and cottage cheese. ~ 4. In a 2-quart round baking dish, combine noodles, yogurt mixture, beans and onion. ~ 5. Top with Cheddar cheese. ~ 6. Bake in preheated 400'F. oven 20 to 25 minutes, or until cheese is melted and browned. ~ In mixing bowl, d Combine all ingredients and pour into well-oiled medium casserole. Cover and bake at 350 degrees for 30 minutes. Bake uncovered for 15 minutes longer or until slightly browned. Shape 2 inch diameter balls of dough. Place on greased baking sheets 2 inches apart. Cover, let rise until doubled, about 30 minutes. Press a hollow into center of each roll. Fill with cheese filling Cook Chinese Mushrooms by boiling in water for 10 minutes. Rinse, squeeze dry, remove and discard stems; cut mushrooms into strips, julienne style. Cut Barbecued pork into very thin slices. Break branches off center stock of bok choy. Remove and discard any flowers. Peel outer covering off of center stock. Cut bok choy diagonally into 2 inch lengths. Bring chicken stock to a boil, add noodles, and cook for 5 minutes. Drain and set aside. Discard the stock, as it will be quite oily! Heat wok, add 1 tablespoon oil and stir-fry bok choy, bean sprouts, green onions, barbecued pork, and mushrooms for 3 minutes, adding 1/2 teaspoon salt and 1/2 teaspoon sugar. Remove and set aside. Heat wok, add 2 tablespoon oil and noodles. Stir-fry for 2 minutes; then, add the oyster sauce. Mix well. Add all other ingredients, EXCEPT cornstarch and 2 teaspoon water, and toss together water, and toss together until well mixed. Add thickening made by mixing the cornstarch with the cold water. Cook for 1 minute, and serve. 2.00tb b 12134 Salt 0.50ts c 12134 Freshly ground pepper 0.00 d 12135 Asparagus; trimmed, 1.00lb a 12135 -and cut i ADD CABBAGE TO LARGE SAUCEPAN OF BOILING SALTED WATER AND BOIL FOR 5 MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER COLD RUNNING WATER AND DRAIN THROUGHLY. GENTLY SQUEEZE CABBAGE BY THE HANDFULLS TO REMOVE EXCESS WATEER. MELT 4 TABLESPOONS BUTTER IN LARGE SKILLET. ADD ONION AND SAUTE OVER MEDIUM LOW HEAT SEVEN MINUTES,OR UNTIL BEGINING TO TURN GOLDEN. ADD CABBAGE,SUGAR AND PEPPER TO TASTE AND MIX WELL. SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES. THEN SAUTE OVER MEDIUM HIGH HEAT,STIRRING,FEW MINUTES MORE TO LIGHTLY BROWN. COOK NOODLES IN LARGE PAN OF BOILING SALTED WATER SEVEN MINUTES,OR UNTIL JUST TENDER. DRAIN THROUGHLY AND ADD TO CABBAGE. ADD REMAINING 2 TABLESPOONS BUTTER. TOSS OVER LOW HEAT JUST UNTIL MIXED. TASTE FOR SEASONING SERVE HOT. MAKES FOUR SERVINGS. 0.25ts h 12135 Ground nutmeg 0.12ts i Beat the eggs, add the salt and as much flour as can be worked into the eggs (about 1 cup). Knead well, cover and let stand 30 minutes. Roll out thin and spread on cloth to dry slightly. Cut in narrow strips. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onions to the center of the wok; saute until fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the sauce with the pork, add chicken stock and bring the sauce to a boil. Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes. Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add 1 cup cold water and let it come to a boil again. Pour into a colander. Rinse with cold water. Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves. Simmer until the turnips are tender, about 20 to 30 minutes. Discard the pork and skim off any excess fat floating on top of the broth. Cook noodles, fresh or fried, until al dente. Drain and rinse in cool, then cold, water. Drain well. Sprinkle with vegetable, peanut or sesame oil. (Cold, oiled cooked noodles can be stored in the fridge for several days). SAUCE: In a small skillet, heat vegetable oil and saute onions, garlic, ginger and chili peppers until garlic is soft but not brown. Turn off heat and add vinegar, soy sauce, sugar, sesame paste and chicken stock. Heat and simmer sauce, stirring for 2 minutes. Stir in sesame oil. Cool to room temperature. Pour sauce over chilled noodles and mix well. Heap noodles on s platter and garnish with sesame seeds, coriander and julienned vegetables. mp up. Let simmer, stirring constantly, until thickened. Leave it to simmer for about five minutes more, then if you like, stir in the optional cream. Heat through about two minutes more, then serve at once. Indianapolis S Fat grams per serving: Approx. Cook Time: :45 Preheat oven to 400F. Cook noodles in boiling salted water till tender but not soft. Drain well and rinse under hot water tap. Beat eggs with sugar and lemon juice. Mix well with noodles. Melt shortening and coat baking dish with it and pour into dish. Turn half of mixture into dish, cover with raisins and walnuts, then add rest of mixture and top with crumbs. Bake 45 minutes at 400F. 007565 0000007565 0000007565 These rich noodles come from Eastern Europe and Russia. Garnish with. Cook noodles as directed in recipe or on package; drain. Mix sour cream, 1/4 cup cheese, the chives, salt, pepper and garlic. Stir margarine into hot noodles. Stir in sour cream mixture. Place on warm platter. Sprinkle with 1/4 cup cheese. 8 SERVINGS (ABOUT 2/3 CUP EACH); 210 CALORIES PER SERVING. 0000007567 0000007567 0000007567 0000007567 0000007567 0000007551 Cook noodles according to package directions. Heat sesame oil in wok or skillet and brown pork. Stir in ginger and garlic; saute 30 seconds, stirring. Reduce heat and add chili sauce, soy sauce, sherry and hoisin sauce; mix thoroughly. Add chicken stock; raise heat and cook quickly to reduce liquid. Remove from heat, stir in scallions and mix thoroughly with noodles. Let stand, covered, 30 minutes to blend flavors. Stir occasionally. -1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dissolve dry yeast into lukewarm water. Add buttermilk, both flours, and salt, then mix well. Let set overnight. Bake the next day on a hot griddle. ts Baking Soda 0.50 c Firmly Packed Brown Sugar 1.00 lg Egg 1.50 c Unbleached Flour 1.00 ts Ginger 1.00 ts Cinnamon 0.50 c Shortening Instructions: Cream brown sugar and shortening and beat. Then add molas Beat egg until light, add buttermilk and shortening. Mix this together, then add NORA MILL mix. Blend until lumps are gone. Pour into well greased pan. Bake at 450 degrees F. for 20-25 minutes or until golden brown. urdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. Notes ********** Combine cornmeal and oil, add beaten eggs and stir. Add other ingredients and bake at 400 degrees F. for 25-30 minutes or until done. Serve hot or cold, especially good with a pat of butter and/or favorite jam or jelly. Recipe Conversion to use Plain NORA MILL cornmeal: Add/exchange the following items to above ingredient listing: 2 1/2 cups Plain NORA MILL cornmeal, 2 tsp. baking powder, 1 tsp. baking soda, and 2 tsp. salt. ) Stir mixture into the soup and si Preheat oven to 475 degrees F. Grease muffin tins. Beat eggs and butter- milk (or milk). Then add in butter. Stir in mix (do not over mix, leave it lumpy). Divide into muffin tins and bake for 20 minutes. Muffins should be firm and pulling away from the sides of pan. ENDS ******** g for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours. Cover for the first hour, then bake uncovered. Baste frequently. Beat eggs in a bowl until well mixed. Add in buttermilk (or milk) and butter. Add mix and stir until dry ingredients are just moistened; leave the batter a little lumpy. Bake pancakes on hot greased griddle; hot enough to make a drop of water dance on the surface before evaporating. Turn just once when pancakes begin to lose their gloss and bubbles are starting to burst. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but In a small saucepan, bring 4 cups water to a boil with the sugar, lemongrass and ginger. Simmer 5 minutes. Remove from heat and let cool to room temp. Strain and chill. Freeze in an ice cream maker according to manufacturer's directions. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Food writer Norene Gilletz has adapted her grandmother's chicken soup recipe for cooking by microwave. In a soup kettle, combine chicken and salted water. Bring to a boil. Skim surface. Add carrots, celery, onion, dill and pepper to the hot broth. Cover and simmer until meat is tender and vegetables are cooked -- about two hours. Strain and refrigerate. Remove the fat that congeals on top and discard. Serve soup with noodles or rice, cooked separately or in the strained broth. Microwave method: Gilletz prefers this method, because all the ingredients and can be added at once and there is no need to skim the broth. In a bowl, pour boiling water over chicken. Trim off excess fat. Place chicken in a five-quart microwave-safe casserole. Cut carrots and celery into chunks. Add to chicken along with onion, dill and seasonings. cover with water. To prevent boiling over, take care water remains 1 1/2 inches below top of the casserole. Cover casserole and microwave at high (100 %) power for 30 - 35 minutes or until soup is boiling. Stir. Simmer at medium power for 25 - 30 minutes. Let stand covered for 15 - 20 minutes. Strain soup. Serve as above. From The Gazette, 91/01/1 6. 2.00 ts Dried chives, OR 2.00 tb Fresh, finely chopped 0.00 Chives 0.33 c Sour cream Instructions: "These hearty crackers reflect the clean, clear flavors of sour cream and onions. MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well. Work dough until smooth and supple. Roll dough into shape of a ball. Cover well with plastic wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place the chicken in a small bowl; add cornstarch, cooking sherry and pinch of salt. Set aside and refrigerate and let marinate until ready to use. Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in barbecued pork and 3/4 cup of the minced onions. (Set aside remaining onions for pancake wrappers. ) Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat; divide into 16 portions and set aside. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap. Work 1 piece of dough at a time, keeping the rest covered in plastic wrap. Take a piece of dough and rub both sides with a bit of shortening, then roll out with a rolling pin to 6 inches in diameter. Again rub shortening (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1 teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings 121 "This variety is easy to make and is delicious roasted or used to flavor tomato sauce. To make three pounds: 1. Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat. Stuff into the casings and twist off into three-inch links. Refrigerate and use within three days or freeze. 12111 - and very coarsely chopped 0.00 g Heat Butter over low heat. Saute crab meat, stirring for 2 minutes. Sprinkle with vinegar. Top with parsley and a little garlic powder. Serve with cocktail sauce and lemon wedges. Cam be made with shrimps. i 12112 Rice 1.00c a 12112 Raisins 0.50c b Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring form pan. Bake at 325 degrees F. , 10 minutes. Combine cream cheese, sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and vanilla; pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce temperature to 250 degrees F. ; continue baking for 1 hour. Loosen cake from rim of pan; cool before remobing rim of pan. Chill. Top with pie filling just before serving. VARIATION: Substitute 1 1/2 cups finely chopped nuts and 2 T sugar for graham cracker crumbs and sugar. 3.00 Egg yolks, slightly beaten 1.00 c Milk 0.25 c Butter 1.00 c Cultured sour cream 1.00 Baked 9-in pie shell 1.00 c Heavy whipping cream, 0.00 Whipped 0.00 Lemon twists for garnish Instructions: Sour Cre "It is impossible to find a more spartan cracker than Norwegian Flatbread. It can be made with only rye flour, salt, and water, but adding a pureed vegetable, such as potatoes, increases the nutritive value and adds subtle flavor. This flatbread is excellent with mild cheeses. In a large bowl or in the food processor, blend the pureed potato, flour, and salt together. Add the water and blend well until the dough will hold together in a cohesive ball. With a sharp knife, divide into 10 equal portions. Turn these out, one at a time, onto a floured surface and roll into circles. Roll as thin as possible, at most 1/8 inch, so each is approximately 7 to 8 inches across. Prick all over with the tines of a fork. Lightly oil a griddle or large skillet and heat until it is very hot. One by one, place the rolled circles onto the griddle and cook until the bottoms begin to show light browning. Then turn and cook the other side. Keep turning until the whole cracker is dry and crisp. Do not allow the flatbread to get more than medium brown. Cool on a rack. Yield: 10. VARIATIONS: Substitute any pureed vegetable for potatoes. Flours other than rye can also be used. Try wheat or barley. If the dough is too sticky to roll, add a little more flour. Letting the dough rest for an hour after mixing will also make it easier to roll. Flatbread can also be cooked in the oven. Bake on an ungreased baking sheet at 400~F. for 8 to 12 minutes, or until crisp, turning 2 or 3 times. j Beat butter, add sugar, butter, almonds and mix well. Add flour. Mix thoroughly and press in sanbakkel tins or roll very thin, cut with cookie cutter. Bake in oven 10 to 15 minutes. Note: No temperature given. Assume a 375 F. oven. l 12109 -rice 0.00 m 12109 Pimiento-stuffed green 4.00 Cream together first four ingredients. Mash sardines and beat into cheese mixture with parsley and hot sauce. Form into mound or desired shape. Garnish with capers and parsley. Serve with toast fingers, bread or crackers. Makes 2 cups. p 12109 -and chopped fresh cilantro 0.00 q 12109 Pkt instant chicken broth 1.00 Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage t 12110 Chicken, cut into 10 pieces 1.00 a 12110 Salt 1.00 Preheat the oven to 340 degrees F and butter the cake pan. Melt the butter and chocolate over hot (Not boiling) water in a double boiler. Add the coffee and whip well with a wire whisk. Remove from the heat and gradually whip in the flour, sugar, and slat. Whip in the rum. Mix in the egg yolks. Beat the egg whites until stiff but not dry, and fold into the cooled chocolate mixture. Place in a water bath and bake for 1 hour and 10 minutes. Cake is done when a toothpick inserted in the center comes out clean. Eggs 1.00 c Sugar 1.00 c Thick sour cream 1.00 c Chopped raisins 0.25 ts Nutmeg 0.12 ts Salt 1.00 tb Lemon juice 1.00 Unbaked pie shell Instructions: Beat eggs. Add sugar,beating until light. Whip sour cream and fold into egg mixture. Cream shortening and sugar together until light and fluffy. Beat in molasses and egg. Combine flour, salt baking soda, spices. Stir dry ingredients gently into creamed mixture alternately with boiling water until just mixed, beginning and ending with dry ingredients. Spoon batter into a lightly greased 8x4 inch or 9x5 inch loaf pan. Bake in 350 F oven 40-45 minutes (check - could be less for larger pan) until tester inserted in center comes out clean. Cool in pan 10 min, remove and cool completely. Wrap tightly to store. Each serving 1/12 loaf, 133 calories 1/2 starchy choice, 1 fruit, 1 fat 20 g carbohydrate, 2 g protein, 5 g fat 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15227 Grandma Rampke's Easy Rhubarb Pie Pies 24005 12 -1 -1 -1.00 This is a rich, hearty dish with plenty of typical Thai flavors. Any kind of beef may be used, but flank steak works particularly well because it is easy to cut it across the grain, which helps keep the meat from falling apart during stir-frying and produces a tender result. Be sure to serve plenty of rice, because it helps moderate the hot chilies without detracting from the flavor. You may reduce the number of chilies by up to one half, but traditionally this dish should have a rich, hot chili flavor. Slice the beef across the grain into strips 1/4 inch thick and 2 to 3 inches long. Set aside. Pound or grind the chilies, garlic, and onion to a coarse paste in a mortar or blender. If you use a blender you may need to add the oil to aid in grinding. Heat a wok, add the oil, and swirl it over the surface of the pan. (Do not add more oil if you have ground the chilies, onion, and garlic in oil. ) Add the paste from Step 2 and stir-fry until it is light golden. Add the beef and stir-fry until it is a uniform tan color, but do not overcook it. Add the fish sauce, sugar, water, and mint (or basil) leaves. More water may be added if the sauce is too dry. There should be about 1/2 to 3/4 cup sauce, depending on how much water you added. Ahead of time note: The dish may be prepared a day in advance to this point. To do so, proceed through Step 5, omitting the mint or basil leaves. When you are ready to serve, heat the mixture and add the leaves. If the meat has absorbed the liquid, add just enough warm water to bring it back to the original consistency. Arrange a single layer of lettuce leaves in a serving bowl and put the beef mixture over them. Serve the beef immediately or keep it warm while preparing other dishes. Serve with rice. (Serves 4 to 6) -1.00 -1 -1.00 -1.00 -1.00 sau 15234 Grandma's Chicken Soup Chicken 24016 Remove the stems, but not the seeds, from the chilies. Slice the chiles crosswise into pieces 1/8" thick. Place the sliced chiles and vinegar in a small serving bowl. Let it stand for at least 15 minutes. Grill the beef to the desired doneness, preferably over charcoal. Slice it across the grain into strips 1/8" thick and 1 to 2 inches long. Put these in a large ceramic bowl. Peel the red onion, remove the root portion, and slice the onion vertically into thin strips. Slice the green onion diagonally into thin pieces. Add both types of onion to the beef. Add the lime juice, fish sauce, ground chilies, and ground rice. Mix well 5. Arrange a single layer of lettuce leaves on a serving platter, and place th beef mixture on top. Garnish with sprigs of coriander and mint or basil leaves. Serve at room temperature, the vinegar sauce (from Step 1) and rice. * Use small hot chilies about 3 to 4 inches long. Roast whole chilies stems and all, in a dry wok or skillet until the color changes to dark red or brown depending on the chilies used. Be careful not to let them burn. When the chilies have cooled, remove the stems and seeds. Place the chilies in a food processor or blender and grind using short pulses. Pre-ground chilies are also commercially available, but often lack the "bite" of home ground ones and may be more expensive. ** Place uncooked rice in a dry wok or skillet and heat over moderate heat until deep golden brown, stirring frequently to keep from burning and to allow it to develop a uniform color. Watch the rice carefully after it begins to change color and stir constantly because it can burn easily at this stage. When it is a uniform deep golden color, remove from heat and allow to cool to room temperature. Grind it to a fine powder in a blender or a spice grinder. This can be made in advance and kept in quantity so that there is always a supply on hand, but it is also easy to make up while preparing the dish. Spoon partially Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. (March/April Issue) Notes ********** RECIPE ENDS ******** 3499 Dried appricots 8.00oz 3499 Water 1.50c 3499 Suga Mix dry ingredients and nut meats, add milk and eggs. Put in 2 buttered pans and let stand for 20 minutes. Bake in moderate 350 F. oven for 45 to 60 minutes. .00tb 3500 Apricot preserves 0.50c 3500 Coconut 0.50c 35 Combine flour and baking powder in bowl. Beat butter, sugar and corn syrup in large mixer bowl until light and fluffy. Add milk and vanilla. Gradually beat in dry ingredients. Stir in walnuts. Wrap and refrigerate 4 hours or overnight. Preheat oven to 350. Grease 2 cookie sheets. Divide dough in half. On lightly floured surface, roll one dough half 1/8-inch thick. Cut with 3 inch star shaped cookie cutter. Bake 10-12 minutes, until edges are golden. Cool on wire rack. Repeat with remaining dough. Decorate as desired. Makes 4 dozen. Per cookie: 45 calories, 2 gm total fat, 1 gm saturated fat, 5 mg cholesterol, 31 mg sodium, 6 gm carbohydrates, 1 gm protein. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix yeast, flour, butter, sour cream and egg yolks thoroughly until dough is formed. Cover and let dough rest 1 hour. For filling beat egg whites until soft peaks form. Fold in nuts, sugar, and vanilla. Roll dough 1/8-inch thick. Cut out rectangles about 2 X 3-inches. Spread with 1 t of filling. Roll up jelly roll fashion. Place on greased baking sheets and curve to form crecents. Bake at 350 degrees F. for 15 to 20 minutes, or until lightly browned. Cool on wire racks and store in airtight tins. Makes 4 to 5 dozen crecents. Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice. Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. Whip cream until stiff. Fold in sugar and salt. Divide in 2 portions. Combine bananas and raisins with 1/2 the cream. Pile lightly in baked individual pastry shells. Cover with remaining cream. Garnish with cherries and nuts. 20 servings. Scott Curtis, Coal Hill, AR. Keep sauce warm. For Gow Gees: 2. Place mushrooms in bow Add whites, sugar and melted butter to the ground walnuts and mix well. Makes approximately 10 dozen. Drain and squeeze out excess water. 3. Cut wonton wrappers into circles using 3-inch (8 cm) biscuit or cookie cutter. Cover wrappers with plastic wrap to avoid excessive drying. 4. Beat egg in cup, then fill cup with milk. Add to above mixture. Bake 35 to 40 minutes. Note: Not temperature given. Suggest moderate (350 F) oven. with cleaver, sharp knife or food processor. Transfer chopped foods to large bowl. Add soy sauce, ginger and garlic. Mix well. 5. roll out the pastry to a rectangle 14X18 in. (35X45cm) FOR THE FILLING: mix the nuts, sugar, baking essence, egg white and 1/2 egg yolk with as much of the water as will give a good spreading consistency and spread evenly over the pastry with a spatula. Starting from the longer side, roll up the pastry like a swiss roll: form the roll into a ring and lay on a greased baking sheet. Brush with the egg yolk and make regular cuts in the surface 1/4 in (1/2cm) deep. OVEN: moderately hot BAKING TIME: about 20 minutes egrees F (190 C). Fry 8 to 10 gow gees at a time in hot oil until golden, 2 to 3 minutes. Drain on absorbent paper. Serve with Sweet and Sour Sauce. Notes ********** RECIPE ENDS ******** Hear oven to 400 degrees. Mix nuts, margarine and sugar. Reserve 3 tablespoons mixture for topping if desired. Press remaining mixture firmly against bottom and side of pie plate, 9 X 1-1/4 inches. Bake for 6 to 8 minutes; cool. To Microwave: Prepare as directed - except use microwavable pie plate. Microwave uncovered on high 2 to 3 minutes, rotating pie plate 1/2 turn every minute, until set; cool. 8 SERVINGS; 185 CALORIES PER SERVING. Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat the oven to 150 C/300 F/Gas 2. Grease four flat baking sheets. Roast the nuts on a baking try in the oven for about 5 minutes or until just coloured. Allow to cool slightly and rub off the skins. Roughly chop the nuts. Put the flour, baking powder, salt, sugar and ground rice into a basin and rub in the butter. Add the chopped nuts and knead well. Divide the mixture into four rounds. Roll the mixture out into four circles approximately 1 cm/1/2 in thick. Crimp the edges, mark each shortbread into six with a sharp knife, and lightly prick all over with a knitting needle or fork. Bake for 45 minutes to an hour until lightly coloured. Check the shortbread after 20 minutes, and turn the oven down to 130 C/250 F/Gas 1/2 if necessary. Remove from the oven and dredge lightly with sugar. Mark into slices with a sharp knife and cool on a wire rack. Makes 24 pieces stard into 4 individual baking dishes or custard cups. To prepare meringues, beat 2 egg whites and 1/8 salt until foamy. Dough- Mix together butter, cream cheese and flour as for pie crust. Line small muffin tins by patting in mixture. Fill 1/2 to 3/4 full with nut filling. Nut filling- Beat eggs, add sugar gradually. Add melted butter and vanilla. Add nuts and mix well. Bake in moderate oven 350* for about 20 minutes or until light brown. Makes 8 dozen. Sprinkle with powdered sugar before serving. . Bake at 350 to 375 degrees F. ((*Note: This recipe was a mixture of German and English, and the hazelnuts were listed as '1/2 #'. If that was a German pound, then it would be 250 grams, if an American pound, 227 grams. )) 210 Dietary Fiber. . . . Nut-flavored oil should stand for 10 days. Place nuts and 1/2 cup of the oil in blender or food processor. Cover and blend, or process, until nuts are finely chopped. Place nut mixture and remaining oil in glass jar or bottle. Cover tightly and let stand in a cool, dry place 10 days. Strain oil. Refrigerate up to 3 months. 2 CUPS OIL; 140 CALORIES PER TABLESPOON. . . In a small, heavy saucepan, bring the butter to bubbling over medium heat and stir in the fine semolina. Transfer to a small bowl, cover, and let stand overnight at room temperature. The next day, uncover and add 2 teaspoons orange flower water, the salt, and gradually the warm water, working with your fingers to make a firm dough. Knead for 5 minutes, then cover and let rest 1 hour. Meanwhile, combine the pistachios, sugar, and ground cinnamon in a small bowl. Break off pieces of dough slightly larger in size than a walnut. Work in your fingers to form a ball. Press the center with your thumb to make a large well and fill with 1 teaspoon of the nut mixture, then cover over with dough and shape into an oval. Set on a cookie sheet and continue until all pastries are shaped. Bake in a moderate oven (350 F) for 30 to 35 minutes or until the yellow color has become a light, not a deep, chestnut. Remove to racks and cool for 10 minutes, then dip quickly into orange flower water and roll in confectioners' sugar. Cool before storing. Note: You may substitute blanched almonds for the pistachios and peanut oil for the butter. :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 1.00 c Water 6.00 tb Sugar 3.50 tb Cornstarch 2.00 Egg Whites 1.00 tb Vanilla 1.50 c Milk 2.00 Egg yolks, Beaten Instructions: 1. COMBINE WATER, 3 TBSP SUGAR AND 2 TBSP CORNSTARCH IN HEAVY SAUCEPAN. COOK UNTIL THICKENED. 2. Cinnamon may be substituted for the nutmeg, if desired. STIR INTO HOT CORNSTARCH MIXTURE. ADD 1/2 TSP. VANILLA. POUR THE MIXTURE INTO SERVING DISH. 3. COMBINE MILK, EGG YOLKS, THE REST OF THE COR Any flavored cream cheese (pepper or orange) can be used instead of themixture of Stilton, cream cheese, mayo and worcesershire sauce. To add variety, serve a couple of flavor combinations, such as Stilton and garlic-herb cheese. Toast nuts on baking sheet in 350 F oven for 8-10 minutes or until fragrant. Let cool completely. In food processor or by hand, combine cream cheese, stilton, mayonnaise and worcestershire sauce until blended. Refrigerate until firm. Sandwich about 1/2 tsp cheese mixture between 2 nut halves. Refrigerate until serving. re to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies. Bake at 375 degrees about 20 minutes or until center of cake tests done. Serve warm with additional apricot puree i Melt the margarine, oil, and bacon fat. Stir in worcestershire sauce. Add salts. Remove from heat and let stand a few minutes. In large roasting pan combine nuts, cereals, pretzels, and cheese snack crackers. Pour sauce over this and toss to blend. Bake uncovered in slow oven (200F) for 2 hours, stirring every 30 minutes. Makes 5 quarts. Notes ********** RECIPE ENDS ******** 1.50c In small bowl, with electric mixer at high, beat first 6 ingredients. FOld in nuts; chill. 3971 Salt 0.50ts 3971 Vanilla 1.00ts 3972 FOR 1 --------- 0.00--------- Cover apricots with water, and bring to a boil; reduce heat, and simmer, uncovered, 15 minutes or until tender. Drain reserving 1/4 cup liquid. Coarsely chop apricots, and set aside. Combine reserved apricot liquid and 3/4 cup sugar in a saucepan; simmer 5 minutes. Stir in chopped apricots. Cream butter; gradually add 1 cup sugar, beating at medium speed of an electric mixer until light and fluffy. combine flour, baking soda, and salt; add floured mixture to creamed mixture, mixing well (mixture will be crumbly). Stir in coconut and pecans. Pat about three-fourths of coconut mixture into and ungreased 13x9x2 inch pan. Bake at 350F for 10 minutes. Spread apricot mixture evenly over crust, spreading to within 1/4 inch from edge of pan. Sprinkle with remaining coconut mixture. Bake an additional 30 minutes. Let cool in pan; chill. Cut into bars. Store in refrigerator. Yield: about 4 dozen. From the Southern Living Cookbook :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put butter, corn syrup, cocoa and raisins in a medium-size saucepan; stir over gentle heat until butter melts and mixture is well blended. Remove from heat. Stir cornflakes and about 3/4 of the hazelnuts into the melted mixture. Spoon mixture into minature paper baking cups placed on a baking sheet; sprinkle remaining hazelnuts over top. Refrigerate 1 hour or until set. Arrange Nutty Bites attractively on a serving dish. If desired, use chopped candied cherries and toasted almonds instead of hazelnuts and raisins. Store in an airtight container in a cool place for 2 to 3 days. Makes 30 to 40 cookies. Pat Alburey, "The Book of Cookies" Pour this spice mixture over the fish in vinegar and cook gently for 15 minutes. Add the onion, garlic and chilies with about 60 dl of water. Cover and cook, slowly, for 25 minutes. Notes ********** RECIPE ENDS ***** Blend together well the cheese, onion and Worcestershire sauce. Add 1/8 pound of chopped nuts and blend well again. Form into a large ball and refrigerate overnight. Bring to room temperature one hour before serving. Roll in 1/8 pound of chopped nuts. Serve with crackers or corn chips. Shape dough to form a ball. Tu7 rn out onto a lightly floured surface. Knead gently 6 times. Pat a 9-inch circle onto prepared cookie sheet. Score dough into 8 wedges; do not seperate. Bake 18 to 20 minu * Ice cream toppings can be one of the following: Strawberry, Place the Brie or Camembert cheese in the center of a nonmetal plate or small shallow baking dish. Spoon the ice cream topping over the cheese. Sprinkle with pecans or walnuts. Micro-cook, uncovered, on 100% power about 30 seconds or till the cheese begins to melt and lose its shape. Serve immediately with flat pread or unsalted crackers and apple or pear slices. 26363 This spread highlights the zesty sweetness of honey-roasted nuts. Mix all ingredients. Spoon into serving dish. Cover and refrigerate about 1 hour or until firm. Serve with fruit slices or assorted crackers if desired. ABOUT 1-1/2 CUPS SPREAD; 55 CALORIES PER TABLESPOON. horoughly. Add dredged raisins. Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts, cover with a layer of the batter. Repeat, having the top layer of the batter. Bake in a slow oven (3 1) Cook the brown rice according to package directions but eliminate the salt. 2) Melt the butter in a large skillet and saute the mushrooms, zucchini, onions, and garlic until tender but not browned. 3) Put the saute vegetables in the container of an electric blender or food processor and whirl or process until smooth. Scrape into a bowl. 4) Add the cooked rice, eggs, nuts, parsley, wheat germ, sage, basil, thyme and pepper. Transfer into an oiled 9x5x3 inch loaf pan and bake in a 375F oven for 30 minutes. 5) Cool, remove from pan, and chill. Serve in 1/4" thick slices on lettuce leaves with sour pickles. From the New York Times New Natural Foods Cookbook first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 45 minutes. 1.00 -1.00 -1.00 mea 16491 Mixed Bean & Spam Casserole Pork Casserole Beans 26371 6 METHOD Heat 1 tsp butter in a cooking dish and fry the rice until pale golden brown. (I usually use Basmati rice for this, but you can use any rice) Once the rice has fried, add milk and cook and the rice. This will take 30 minutes, check and stir the rice and milk occasionally and be careful not to burn the bottom of the vessel ( a double-broiler works well here). After the rice is soft, add the condensed milk and cook for another 7-10 mins stirring constantly unti the pudding reaches the consistency you like best. Remove from fire and serve garnished with nuts, cardamom powder and raisins. The pudding can also be chilled and served cold. NOTES If you like your pudding to be more sweet, add a couple of teaspoons of sugar to taste after you have added the condensed milk. Full-fat milk works best to get a creamy, thick pudding, if you are calorie and fat conscious, use skimmed milk to cook the rice. You can also use less or more of rice in your pudding according to your taste and preference. Preheat oven to 300 In medium bowl combine flour, soda and salt. Mix well with a wire whisk. Set aside. In large bowl with an electric mixer blend sugars at medium speed. Add butter and mix to form a grainy paste, scraping down side of bowl. Add eggs and vanilla, and beat at medium speed until light and fluffy. Add the flour mixture, pecans and white chocolate, and blend at low speed until just combined. Do not overmix. Drop by rounded tablespoons onto ungreased cookie sheets 2 inches apart. Bake 20-22 minutes or until edges just begin to turn golden brown. Use a spatula to transfer cookies immediately to a cool flat surface. the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares Can use rice krispies instead of special K. If you choose not to use peanuts. increase cereal to 6 cups. ******************************************************* ***************** Heat sugar, corn syrup & salt until it boils. Add peanut butter and stir til it boils. Pour in Special K & nuts; mix til coated. Spread in a buttered 9 x 13 pan and press. Cool. Melt Chocolate chips over double boiler & spread on cooled peanut butter mixture. Cut into bars when cool. When hot Dissolve marshmallows in heated applesauce, add rest of ingredients, stir and place in refrigerator to chill. Vanilla may be used instead of lemon juice. mixture and stir once. Turn heat to medium. Put in the chicken pieces, salt, as well as the spice coconut mixture in the bowl. Stir and fry the chicken for 3-4 minutes or until it loses its pinkness and turn "Oat bran is a good source of fiber. These crackers are not only healthy, they also taste good. They are worthy of a large glass of freshly-squeezed orange juice. 325~ F 18 to 22 minutes Preheat the oven to 325~ F. Combine the oat bran, flour, salt, and baking soda in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Dissolve the honey in the hot water and blend it into the flour mixture. If the dough is too wet for rolling, quickly add a little more flour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to about 1/8 inch. With a sharp knife, cut the dough into 2-inch squares. Place them on a lightly greased or parchment-lined baking sheet. Prick each square in 2 or 3 places with the tines of a fork. Bake for 18 to 22 minutes, or until medium brown. Cool on a rack. Yield: 50-5 5. VARIATIONS: Substitute wheat bran for oat bran. For a more delicate cracker, roll the dough thinner and reduce the baking time to compensate. PE BEGINS ******** Title :Snackmaster Twinkles Serves :1 KeyWords :Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 : Mix together rice, oats and egg whites or substitute. : Add 1 c mozzarella cheese. Press into bottom of a 12- : inch pizza pan which has been coated with a vegetable : spray. BAke at 450 degrees for 20 minutes. For add oat : bran intake, sprinkle mixture with 1/2 c oat bran. For : pizza sauce combine tomato sauce, garlic, basil and : oregano. Spread pizza with pizza sauce. Top with remaining : mozzarella and parmesan cheeses. Add shrimp or other : toppings of your choice. Cut into wedges or squares. Can : be served as a main course. HOUT latching. Cook for 4 minutes. For breakfast I have used raisin bread and put a mixture of applesauce in the middle. Not much but enough. Sprinkle with cinnamon sugar unless I use my own homemade spiced Preparation Time: 25 minutes Bake Time: 13 minutes 1. Heat oven to 375 F. Grease baking sheet with Butter Flavor Crisco. Set aside. Cream Butter Flavor Crisco, sugar, egg, milk and vanilla in large bowl at medium speed of electric mixer until well blended. Combine flour, cinnamon, nutmeg, baking soda and salt. Mix into creamed mixture. Stir in raisins and nuts. Stir in oats. Drop rounded tablespoonfuls of dough 2 inches apart onto baking sheet. Bake at 375 for 13 minutes. Cool 2 minutes on baking sheet. Remove to cooling rack. Makes 2 1/2 dozen 2 1/2 cookies. 00 0mea 53FGlazed Fruit Pie Pies 6701 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4037FGlazed Irish Tea Cake Pies /pies Preheat the oven to 325~ F. "Crunchy and nutty, these crackers make a nutritious snack. Put your feet up after a hard day's work and enjoy a few with a glass of fresh lemonade. 325~ F 20 to 25 minutes Stir together the flour, oats, salt, and sugar in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Blend in enough of the milk to form a dough that will hold together in a cohesive ball. Divid the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Using a spatula, rolling pin, or your hands, transfer the rolled dough gently onto a large baking sheet. With a sharp knife, score the dough into 2-inch squares without cutting all the way throug the dough. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, turning over after 15 minutes, until crisp. Cool on a rack. Break into individual crackers when cool. Yield: 50-60. -1.00 -1.00 - A combination of two favorite cookies: oatmeal and chocolate chip. Preheat oven to 375. In a large bowl, with mixer at medium speed, beat all ingredients except walnuts and chips until well mixed, occasionally scraping bowl. Stir in walnuts and chocolate chips. Drop by teaspoonfuls, 1-inch apart, onto greased cookie sheets. Bake at 375 for 12 minutes or until lightly browned Immediately remove cookies to wire racks and let cool. Yield: 3 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer Frozen Yogurt Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 36 squares In large bowl, combine oats, sugar and wheat germ; cut in butter until mixture is crumbly. Stir in corn syrup. Spread mixture in ungreased 8 inch square microwave safe baking dish. Microwave at High, uncovered for 2 minutes;stir well and press down firmly with a dampened fork. Microwave at High for 1 1/2 to 2 minutes longer or until bubbly. Topping: In microwave safe 2 cup measure, combine chocolate chips with peanut butter. Microwave at Medium-High (70%) for 1 1/2 minutes or until melted, stirring halfway through. Stir well and spread evenly over warm base. Let cool before cutting into small squares. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. Notes ********** RECIPE ENDS ******** asting, cook contents of rice and seasoning packets according to Raisins and/or nuts (optional) Sugarless! Preheat the oven to 375 deg F. Mix the dry ingredients in a bowl. Add the oil and mix. Add the juice (plus remaining ingredients, if desired. ) If the dough seems too dry, add more juice. Drop by the teaspoonful onto a greased cookie sheet and flatten slightly to ensure a crisper cookie. Bake until golden brown, about 15-20 minutes. VARIATIONS: * Make the cookies w/o wheat flour for those allergic. Use oat flour and add 1 T arrowroot flour or powder. * Use pineapple juice instead of apple for sweeter cookies. * To use leftover oatmeal, use 1 cup juice and 2 T honey or other sweetener. toes on top of rice and place in 375F oven for 45 minutes. SERVES: 6 Notes ********** RECIPE ENDS ******** s correct. You will end up with firm, orange flavored rice that is carmalized to a dark brown in the corners of the pan. Use any cream soup that you like and if you have the oven temp. low e Here is the original: Famous Oatmeal Cookies From "Best Recipes from the backs of boxes, bottles, cans, and jars" "Quaker Oats first printed this cookie recipe on their oats package in 1955 but I suspect it was a favorite even before that. Beat together shortening, sugars, egg, water and vanilla until creamy. Sift together flour, salt and soda; add to creamed mixture; blend. Stir in oats. Drop by teaspoonfuls onto greased cookie sheets. Bake in preheated 350 deg. oven for 12 to 15 minutes. Makes 5 dozen cookies. " Compare (for those who don't have the newer oatmeal box handy) the newer one: Quaker's Best Oatmeal Cookies 1 1/4 cups margarine 3/4 cup firmly packed brown sugar 1/2 cup granulated sugar 1 egg 1 teaspoon vanilla 1 1/2 cups all-purpose flour 1 teaspoon baking soda 1 teaspoon salt 1 teaspoon cinnamon (optional) 1/4 teaspoon nutmeg (optional) 3 cups Quaker Oats (quick or old fashioned, uncooked) Heat oven to 375 deg. Beat together margarine and sugars until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda, salt and spices; add to margarine mixture, mixing well. Stir in oats. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8 to 9 minutes for a chewy cookie, 10 to 11 minutes for a crisp cookie. Cool 1 minute on cookie sheet; remove to wire cooling rack. Store in tightly covered container. Makes 4 1/2 dozen. : Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lim Note: No directions. Combine ingredients. Drop by spoonfuls onto cookie sheet. Bake at 375 F. Serves :2 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Oatmeal Fudge Mix quickly and spoon out onto wax paper. Make sure you get all of your ingredients together first because you must mix the second half of the stuff in as soon as you take the boiling mixture off the stove. It really is good and very sweet. I usually make just a half recipe. Happy cooking! Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor co Beat shortening, syrup and egg. Sift dry ingredients together and add to the shortening mixture alternately with the milk, mix well. Add raisins, oatmeal and nuts. Drop by spoon on a greased cookie sheet, leaving space between them. Bake in a preheated 375oF oven for 15 minutes n into pockets and spoon pie filling into pockets. Top with the cream mixture dividing between 8 pockets. Lay second square of dough over filling Combine oats and butter/sour milk in small bowl. Mix well and let stand 1 hour. Sift together flour, baking powder, baking soda and salt; set aside. Cream together butter and brown sugar in mixing bowl, using electric mixer at medium speed. Add egg; beat until light and fluffy. Add dry ingredients alterantely with oat mixture to creamed mixture, blending well after each addition. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or preserves. 7g fat 21. 5mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. 11558 Milk 1.00c h 11558 Oil 1.00Tb i 11558 Salt FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Brown butter, add oatmeal and toast until brown. Cool while beating egg until thick and lemon colored. Fold into oat mixture; add nuts. Drop by teaspoonfuls about 2 inches apart. Bake 15 to 20 minutes at 300 degrees F. From Helen Foster (Alvadore Christian Church Cookbook) e. Heat through, tossing to mix well. Source: Ron McNeely, Denver, Colorado Makes 4 servings. ** The Herb Companion -- Oct/Nov 96 ** Scanned and formatted for yo In bowl, beat together peanut butter, butter and sugars until light and fluffy; beat in eggs, one at a time, and vanilla. Combine oats, flour, baking soda and salt; using wooden spoon, gradually stir into bowl. Stir in raisins. Roll heaping teaspoonfuls (5 mL) of batter into balls. Place on lightly greased baking sheets and flatten with palm of hand. Bake in 375 degree F (109 degree C) oven for 10 minutes or until golden. Let cool on rack. (Can be stored in airtight container for up to 5 days. ) Makes about 5 dozen. this year, using the gingerbread recipe and Royal Icing recipe I found here. First I made templates out of corrugated cardboard. Two side walls, a front and back wall, two roof sections, two porch roof sections, two porch floor sections. (My gingerbread house is a two-story American farmhouse with a corner porch. ) I prepared and rolled out the dough on baking parchment, then laid the cardboard down and cut out the walls. After the cutouts were cut, I removed the cardboard. Cream marg, shortening, sugars, eggs, corn syrup, water, and vanilla; beat well. Combine flour baking soda and salt; add to creamed mixture. Beat well; stir in oats and raisins. Drop by rounded teaspoonfuls onto ungreased baking sheet. Bake at 350 deg for 15 min. Cool slightly on sheet before removing to cooling racks. -1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 no stick cooking spray Preheat oven to 375 degrees. Spray baking sheets with no stick spray. Plump raisins by steaming over hot water for 5 minutes. Sift flour. MEasure, then sift with soda, salt, cinnamon and nutmeg. Cream margarine with sugar and egg until mixture is smooth and fluffy. Add flour mixture and buttermilk, alternately to the egg mixture. Blend until very smooth. Add oatmeal, oat bran, raisins and nuts. Stir to blend. Drop heaping teaspoonfuls onto prepared sheets. Bake for 10 to 12 minutes. Cookies will be evenly browned. Yield: 36 cookies. Each cookie has less than 1 gm saturated fat, 37 mg cholesterol, 1 gm soluble fibre and 157 calories. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Heat the oven to 350F. Butter an 8" square pan, set aside. Mix all ingredients together except the jam. Press 2 cups of the mixture into the bottom of the prepared pan. Spread the jam to within 1/4" of the edge. Sprinkle the remaining crumb mixture over the top and lightly press it into the jam. Bake 35 to 40 minutes and allow to cool on a wire rack before cutting into 2 x 1-1/2" bars. (If you have any strawberry mixture left over, it's delicious on ice cream). Put pork and bone into a large kettle and cover with water and cook until meat is tender. Remove the bone and meat and put meat through a food chopper. Return meat to the liquid, bring to a boil and stir in the oatmeal, seasonings and onion juice. Cook slowly for 1 hour. Pour into oblong pans and set aside to cool. When cold, slice and fry in hot fat until crisp and brown. 2.00tb b 15118 Vinegar rice wine *if using self rising flour omit Baking soda, baking powder and Salt. Heat oven to 375 degrees. Mix all ingredients except oats, flour and raisins. Stir in oats, flour and raisins. Press dough in ungreased square pan, 8 X 8 X 2 inches. Bake about 25 minutes or until light brown. Cut into about 2-inch squares while warm. 16 SQUARES; 165 CALORIES PER SQUARE. e 0.25c f 15118 Oil, sesame *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix flour, brown sugar, baking soda, salt, oats, raisins and allspice with fork in ungreased square pan, 8 X 8 X 2 inches. Stir in remaining ingredients. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Sprinkle with powdered sugar if desired. 9 SERVINGS; 305 CALORIES PER SERVING. To Microwave: Mix batter in ungreased round microwavable dish, 8 X 1-1/2 inches. Elevate dish on inverted microwavable pie plate in microwave oven. Microwave uncovered on medium (50%) 15 to 17 minutes, rotating dish 1/4 turn every 5 minutes, until top springs back when touched lightly. (Top may appear wet but will continue cooking as cake stands. ) Let stand on flat, heatproof surface (not wire rack); cool. e 15119 Salt 0.25ts f 15 Sift flour, baking soda and powder, salt, sugar into mixing bowl. Add unbeaten eggs, shortening, molasses and vanilla. Stir with wooden spoon until smooth (1 1/2 minutes) or beat with mixer until smooth. Then add rolled oats, raisins and chopped walunts. Drop 4 inches apart on greased cookie sheet. Bake at 325F. for 12-15 minutes. From the book "Treasured Mennonite Recipes" by the Mennoinite Community Relief Sales Volume 1 AR/923 :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The Chicken: Put the chicken into a saucepan with the garlic, onions, and mint. Add water to cover and salt to taste. Bring to a simmer, cover the pan, and continue simmering until the chicken is just tender - about 35 minutes. Strain, reserving the broth. Remove stems from the dried chilies, if any, slit them open, and remove seeds and veins, reserving the seeds. Toast the chilies for about 50 seconds on each side; if you're using guajillos, toast them longer, until they are almost charred - about 2 minutes. Rinse the chilies in cold water, cover with hot water, and leave to soak for about 30 minutes. Put the reserved chile seeds into an ungreased frying pan and toast over fairly high heat, shaking them around from time to time so that they brown evenly. Then raise the heat and char until black. Cover with cold water and set aside to soak for about 5 minutes. Strain and put into a blender jar. Add the broiled tomatoes, unpeeled, to the blender jar along with the water, cloves, allspice, thyme, marjoram, and oregano. Heat some of the lard in a small frying pan and fry the sesame seed until a deep golden color - a few seconds. Strain, putting the fat back into the pan and the seeds into the blender jar, and blend as smooth as possible. Fry the rest of the ingredients, except the chilies and chocolate, one by one, strain, and put into the blender jar, blending after each addition and adding water or broth as necessary to release the blades. heat 1/4 cup of the lard in the heavy pan in which you are going to cook the mole, add the blended mixture, and fry over medium heat, stirring and scraping the bottom of the pan from time to time, for about 15 minutes. Meanwhile, put a few of the chilies and about 2 cups of the water in which they were soaking into the blender jar and blend until smooth. When you have blended all the chilies, add them to the fried ingredients together with the chocolate and cook for 5 minutes longer. Add about 4 cups of the chicken broth and continue cooking for 35 minutes. (Skim the fat that forms on the top if you are going to make tamales or mole. It is added to color and flavor the masa. ) Add more broth if necessary - the mole should just coat the back of a wooden spoon - along with the chicken and salt to taste; cook for 10 minutes longer. The Art of Mexican Cooking From the collection of Jim Vorheis 4710 Cinnamon 0.12ts 4710 OBATZDA (Cheese Spread) beer salt, pepper, caraway With A fork, crush and blend cheese with butter. Add chopped onions and salt, pepper, caraway. Gradually blend in just enough beer to create a spreadable mixture. Refrigerate until ready to serve. 10 Eggs; beaten 2.00 4710 Shredded coconut 0.50c Mix in one conference host Sift out messages not on topic Blend in a bit of humor And only half bake, since I am definitely half baked. Pecans; chopped 0.50c 4711 PATTI --------- 0.00--------- 4711 Egg whites 2.00lg CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. e crumbs and all remaining ingredients. Turn into a 9-inch pie pan. Top with the remaining buttered crumbs. Bake at 350F. until lightly browned--about 20 minutes. Serve in shells (or bake in shells) if desired. 1 BULLOCK, H In a 4-quart Dutch Oven brown oxtail and onion in hot oil for several minutes. Add water, salt and peppercorns; simmer uncovered for about 2 hours. Cover and continue to simmer for 3 additional hours. Add the parsley, carrots, celery, bay leaf, tomatoes, and thyme; continue simmering for 30 minutes longer or until the vegetables are tender. Strain stock and refrigerate for an hour or more. In a blender puree the edible meat and vegetables and reserve. Remove fat from top of stock and reheat. In a large, dry frypan brown flour over high heat. Cool slightly. Add the butter or margarine, blend. A little at a time, add the stock and vegetables. Correct seasoning and add madeira just before serving. 41.00x 8937 *mg sodium 669.00x 8937 *gm fiber 9.00x In a Dutch oven, layer all ingredients in the order listed. Bring to a boil; reduce heat and simmer, covered, 2-3 hours or until the ribs are tender. 8938 Green bell pepper; minced 1.00 8938 Onion; minced 1.00sm 8938 Cucumber; peeled & minced 1.00 Toast the nori, crumble, and set aside. Combine all sauce ingredients in a small saucepan and simmer for 30 seconds, stirring constantly. Remove from the heat and cool to room temperature. Beat the eggs in a lge. bowl. Add the flour and water and continue beating until you have a batter the consistency of pancake batter. Add the sake and salt. Fold in the cabbage, carrots, and scallions. Mix the batter together evenly. Each okonomiyaki will use 1/4 c. of batter. Heat 1 tbsp of oil in a 10-inch skillet. Spoon 1/4 c. of batter onto the hot skillet (like a pancake) making sure the vegetables are evenly distributed. Then sprinkle 1/4 of the shrimp on top. Cook each side on medium heat for 2 minutes, until lightly browned. Reduce the heat to low and cook, covered, for another 5 minutes, occasionally turning and gently pressing the okono. with a spatula. Prepare 3 mor okono. as above. Keep the finished pancakes warm in a low oven while making the rest, or use 2 skillets and make 2 okono. at a time. Serve hot with the sauce to taste (~1 tbsp per okono. ) , and top with a sprinkling of nori. YIELDS 4 6-INCH OKONO. -- SERVES 4. : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mash RO*TEL Tomatoes and Green chilies with potato masher and set aside. Fry bacon crisp, remove and add to drippings, okra, onion, vinegar, bell pepper, and celery. Cook until tender, then add remaining ingredients. Simmer, stirring often, may need to add water when simmering. Leftovers may be frozen. ) ** Separate the large egg and lightly beat the yolk. *** Use only sweet cream, unsalted butter in this recipe - NO MARGARI Boil crabs for 20 mins. in lightly salted water. Remove crabs and reserve water. Put 2 Tbsp. of oil and 1 of butter in a skillet (don't use cast iron) and fry Okra until all traces of sliminess disappear. In a deep pot, put remaining oil, stir in flour, make dark brown roux. Add onions, garlic, green peppers and celery to roux, stir for 5 min. Add diced ham and cook for 10 min. on low heat. Stir in tomatoes, shrimp and simmer. In 8 cups of crab water, boil shrimp heads and peelings for 15 mins. Add the Okra to the large pot, stir for a few minutes then strain the shrimp water to the mixture. Add the remainig seasonings and simmer slowly for 2 hours. Remove the back shell, belly flap, legs and claws from the crabs. Clean out all unwanted material from the crabs, break the crabs in half and lightly crack the claws. Add crab halves & claws to the pot. Cook another 15 mins. adding the green onions during the last 5. Serve over rice. een 2 sheets of waxed paper, then peel away the pape Melt margarine & oil in a wok & add the cardamoms. Fry for a few seconds then add the onion & salt & pepper to taste. Cook till soft, but do not brown. Add the okra & tomatoes & cook for a few more minutes, stirring frequently. Be careful not to overcook. As soon as the vegetables are cooked, sprinkle on the garam masala & chopped coriander & serve immediately. Bridget Jones, "Wok Cookery" Allow to cool. Using the leftover dough, line "This is truly a gourmet pretzel -- a step beyond traditional recipes from the Old Country. Excellent with beer or cider, but absolutely irresistible spread with cold sour cream. 350~F. 15 to 25 minutes In a small bowl, combine the yeast with 1 teaspoon of the sugar and the warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. In a small saucepan, add the butter to the buttermilk and bring to a boil. Stir to melt the butter completely if necessary. Transfer the mixture to a bowl, add the cold water, stir, and allow the mixture to cool to lukewarm. In a large bowl or in the food processor, combine the flour and salt. Stir in the yeast mixture and the cooled buttermilk mixture and mix well. Knead well by hand on a lightly floured surface or by pulsing about 15 to 20 times in the food processor, until the dough is smooth and springy to the touch. Place the dough in a lightly oiled bowl and turn over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and knead a few strokes. Wrap the dough in plastic wrap or wax paper and place it in the refrigerator until well chilled, approximately 1 hour. With a knife, cut the dough into 25 equal pieces. Using your hands, roll each piece into a cylinder 10 to 12 inches long. (If you prefer larger, soft pretzels, cut the dough into only 15 pieces and roll into cylinders that are 14 to 16 inches long. ) You will have a more even-looking cylinder if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Shape each cylinder into a pretzel by forming a loop in the center, twisting the ends and attaching them to the bottom of the loop. Bring the 2 quarts of water to a boil. Add the baking soda and the remaining 2 Tablespoons sugar to the water. Drop the pretzels into the water one at a time and, with a slotted spoon, remove each one as it pops back up to the surface in about 2 to 3 seconds. Place the pretzels on a towel right side up to drain for a few minutes. Then place them on a baking sheet which has been lightly sprinkled with cornmeal. Preheat the oven to 350~F. Brush the tops with the egg and sprinkle lightly and evenly with coarse salt. Bake for 15 to 25 minutes, depending on size, until well browned. Cool on a rack. Yield: 15 large or 25 small pretzels. Add bananas. Serve. Mix well, drop from spoon on cookie sheet. Bake in medium hot oven. Note: Assume a 425 F. oven. 0000021145 0000021145 0000021145 0000021145 0000021145 0000021145 0000021145 0000021145 0000021145 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 0000021146 *INGREDIENT LIST SHOULD READ: 1 5-oz. Jar Old English (sharp) pasteurized process cheese spread, softened. Heat oven to 400 degrees F. Grease cookie sheet. In med. saucepan, heat water, salt and margarine to boiling. Add flour and sherry, stirring constantly, until mixture forms ball and leaves sides of pan. Remove from heat; blend in 1/4 cup cheese spread. Add eggs, one at a time, beating well after each addition. Mixture will be smooth and glossy. Drop dough by teaspoonfuls onto prepared cookie sheet. Bake at 400 degrees F for 15-20 mins. until puffed and golden brown. Remove from cookie sheets. Cool slightly; make small slit in side of puffs to release steam and prevent sogginess. Cool completely. In small bowl, combine remaining cheese spread, olives and sherry; blend until smooth and fluffy. Slit puffs; remove any soft filaments of dough. Fill with scant teaspoonfuls of cheese mixture. Makes 18 appetizer puffs. A wonderful holiday appetizer including a rich cheese puff pastry. I have never tried this recipe. It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #1 3. Marilyn Sultar 1153 0000021153 0000021153 0000021153 0000021153 0000021153 0000021153 0000021153 0000021153 0000021153 0000021154 0000021154 0000021154 0000021154 0000021155 0000021155 0000021155 0000021155 0000021155 0000021155 0000021155 Butter a 1 1/2 qt. casserole dish and set aside. Heat milk to scalding and poor over bread. Lightly mix, then allow to cool. Add remaining ingredients, stir well, and pour into casserole dish. Bake at 350F for 40 to 50 minutes, or until knife inserted into center comes out clean. Serve warm. Even better when topped with fresh or frozen Strawberries and whipped cream! 00021158 0000021158 0000021158 0000021158 0000021158 0000021158 Cook celery and onion in bitter or margarine over low head, stirring occasionally, until onion is tender but not brown. Meanwhile, blend bread cubes and seasonings. Add celery, onion and butter or margarine; toss lightly to blend. Pour the broth, milk or water gradually over the surface of bread mixture, tossing lightly. Bake in 325 degree oven 45 minutes, until browned on top. See "Delicious Turkey Gravy" recipe for gravy. 0000021162 0000021162 0000021162 Melt butter and add brown sugar; dissolve well. Add egg and vanilla. Beat well. Add milk, flour, salt,and baking powder. Mix and drop by teaspoons-full onto a greased cookie sheet one inch apart. Bake 8 minutes or until light brown at 375F. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter, sugars and egg together thoroughly. Add flour, oats, wheat germ, coconut, baking powder and baking soda. Mix well. Stir in raisins. Drop by teaspoonfuls onto lightly greased baking sheets. Flatten slightly with floured fork. Bake at 350 degrees for 12-15 minutes or until golden. Makes about 3 dozen. Salt and pepper to taste 0.00 Milk Instructions: Mince the cold meat, removing all fat, skin and gristle first. Cook potatoes, peeled and cut IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat, preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add coriander to beaten eggs; mix together. Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves. After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup. inutes. This dish may be prepared in the morning and left for cooking in the evening wothout harm. Cabbage is the best vegetable to accompany this dish. Cream the butter and sugar, add the egg and beat well. Sift together the flour, baking soda, salt, cloves, cinnamon, and ginger. Mix together the molasses and water. Add alternately to creamed mixture, fold in raisins and chopped nuts. Batter will be quite thick. Spread out on floured surface and cut into shape. Bake on cookie sheet 20 minutes at 375F. pkin 0.67c d 10912 Lemon juice These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. You can also whip cream and pipe it into the delicate cylinders. PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container. ECIPE BEGINS ******** Title :Sex In A Pan Serves :15 KeyWords :Chocolate Grains/nuts Dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350F. Blend flour, salt and baking powder. Cream butter, beat in sugar and eggs. Add dry ingredients alternately to creamed mixture with milk. Fold in lemon rind and nuts. Spoon batter into greased 8"x4" loaf pan. Bake in 350F oven for 55-60 minutes or till done. Cool 5 minutes in pan then combine sugar and lemon juice for glaze and spoon over warm loaf. Remove loaf from pan when cool. Milk 2.00 Vanilla pudding inst, large 0.00 --------- 4TH L Servings: 10 Place the popped corn in a large greased bowl or pan. In a heavy 2 qt saucepan, stir together corn syrup, sugar, water and vinegar. Stirring constantly, cook over medium heat until mixture boils. Continue cooking, stirring occasionally, until temperature reaches 260 degrees on a candy thermometer or until a small amount of mixture dropped in very cold water forms a ball hard enough to hold its shape, yet plastic. Remove from heat; stir in margarine. Slowly pour over popcorn, stirring to coat well. When cool enough to handle, yet still quite warm, quicly shape into balls with well-buttered or oiled hands. Wrap individually in plastic wrap. Makes about 10 3 inch balls. ** Option ** Substitute 2 Tblsp of praline liqueur for 2 tblsp of the water. ted 350 degree F oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off paper. Cool completely. Frost with Chocolate Frosting Royale sugar, cornstarch and salt. Add milk and sugar mixture to rice. Heat to boiling; boil 1 minute, stirring constantly. Remove from heat. Stir in butter and vanilla. Separate eggs (whites will not be used) and beat yolks. Slowly stir about 1 cup of the hot rice mixture into the beaten egg yolks in a bowl. Blend with the remaining mixture in saucepan. Cook over medium heat, stirring frequently, just until mixture starts to bubble. Serve warm or cold, plain or with favorite topping. Optional: One or more of the following ingredients can be added after the egg yolks and before final cooking. 1/2 c Raisins 1/2 c Chopped Nuts 1/2 c Chopped Apples 1 t Cinnamon 8br{T S)9!3?, In microwave proof 2 quart casserole or baking dish, mix together eggs, milk, sugar and salt. Stir in rice, raisins and vanilla. Cook uncovered on High 8 to 10 minutes. Stir every 1 to 2 minutes. Sprinkle with cinnamon or nutmeg and let stand about 30 minutes, without stirring. Serve warm or cold Serves 6 to 8. Set oven at 450F. Arrange shelf in oven in the top third of the oven. Sift the flour, salt, and sugar into a bowl, rub in the butter, add milk to make a soft dough. Knead lightly on floured surface, then pat into a rectangle about 3/4" thick. Cut into squares or rounds. Arrange on a lightly greased tray. Brush with milk to glaze. Bake for 12 - 15 minutes, or until well risen and golden brown. :M^Qy Hull the berries and cut the larger ones in half. Place the berries in a double boiler and add 1/2 cup sugar. Heat for 10-15 minutes, stirring occasionally, until the fruit is very soft. Puree the fruit in a blender. You can strain the seeds out of the puree, but you don't have to. Transfer puree to a bowl and cool in the refrigerator. Put the egg, half and half, remaining sugar and vanilla extract in the blender and blend on medium speed till mixture is smooth and the sugar is dissolved. Slowly add the cream and continue blending on low speed for 30 seconds. Transfer the mixture to your ice cream freezer and freeze according to manufacturer's instructions. When the ice cream is about half frozen, add the strawberry puree to the mixture. Continue freezing. Makes slightly more than 1 quart. . Add honey, ginger, cinnamon and allspice and mix in well. Pat into a 13" X 9" pan and refrigerate. Cut into squares. PLACE BERRIES in a colander and quickly rinse under running cold water. Pour on a tray lined with several thicknesses of paper towel to drain for 5 minutes. Hull the strawberries with the point of a stainless-steel paring knife, then slice into a bowl. Sprinkle with sugar and lemon juice, then set aside, covered, at room temperature for an hour or two. Whip the cream (add a couple tablespoons of sugar, if you like) until it holds a soft peak. Cover and refrigerate. Preheat the oven to 450F; set rack in middle level. Prepare biscuit dough. For a large shortcake, pat the dough into a 9-inch disk on a parchment-lined cookie sheet. For individual shortcakes, pat dough into a 6-by-12- inch rectangle and cut into eight 3-inch biscuits with a sharp, floured knife. Transfer to a parchment-lined cookie sheet. Paint tops with buttermilk. Sprinkle with sugar. Bake for 10 to 15 minutes, until well risen and golden. Check the center of the large shortcake with a toothpick to make sure it is baked through: If the pick emerges with dough still clinging to it, lower temperature to 350F and bake another 5 minutes. Slide the large shortcake onto a platter immediately after it is baked. Use a sharp, serrated knife to slice through the middle, making two layers. Slide the edge of a cookie sheet between the two layers and lift the top layer off. Butter the bottom layer and pour all but 1/2 cup of the sweetened berries on. Slide the top back on and pour the remaining berries over the top. Split the small shortcakes in the same way and place the bottoms on individual dessert plates. Butter them and top with about 1/3 cup of the berry mixture. Replace tops and pour a tablespoon or so of the remaining berries over the top. Serve immediately. Pass the cream in a bowl for the guests to help themselves. BUTTERMILK BISCUIT DOUGH: COMBINE THE FLOURS, salt and baking powder in a mixing bowl and stir well to mix. Rub in the butter by hand or with a pastry blender until the mixture is mealy. Stir in 3/4 cup of the buttermilk with a fork and continue stirring gently until the dough begins to hold together. (If the dough is dry, add more buttermilk, 1 tablespoon at a time. ) Sprinkle the work surface generously with flour and scrape the dough onto it. Fold the dough over on itself two or three times. Use the dough immediately for shortcakes, following the instructions above. Use this recipe to make a large shortcake or eight small ones. This same dough is used as the topping in cobbler recipes. n (8 oz) pin * slightly beaten with 1 Tablespoon water Let your children pick out their favorite cookie cutters for these sweet sugar cookies. ln a large bowl, measure all ingredients except egg white and topping. With mixer at medium speed, beat until well mixed scraping sides of bowl. Mixture will be crumbly. Shape dough into ball and wrap with waxed paper; refrigerate for 2 to 3 hours until easy to handle. When ready to start baking, preheat oven to 400 and lightly grease cookie sheets. On lightly floured surface, roll half of dough at a time, keeping rest refrigerated. For crisp cookies, roll dough paper- thin. For softer cookies roll out dough 1/8 to 1/4-inch thick. With floured cookie cutters, cut dough into various shapes Reroll dough trimmings and continue to cut shapes. Place cookies 1/2-inch apart on cookie sheets. To glaze, brush tops of cookies with the beaten egg white and water mixture Sprinkle cookies with finely chopped nuts or granulated sugar. Bake for 8 minutes at 400 or until very light brown. Remove cookies to rack; cool completely. Yield: 5 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer ted 1.00 tb Coriander Powder 0.50 tb Cumin 0.50 ts Shrimp Paste 2.00 tb Sugar, Brown, Dark 3.00 tb Tamarind Water 2.00 Lime Leaves 2.00 Bay Leaf 2.00 ts Salt Instructions: Grind onion In a medium saucepan, combine sugar, cornstarch and salt. Stir in milk. Stir over medium heat. Simmer 1 minute over low heat; set aside. In a small bowl, lightly beat egg yolks. Stir about 1 cup milk mixture into egg yolks. Stirring constantly, pour egg-yolk mixture into remaining milk mixture. Cook and stir over low heat 2 minutes or until slightly thickened. Add evaporated milk, whipping cream and vanilla. Cool to room temperature. Pour into ice-cream canister. Freeze in ice-cream maker according to manufacturer's directions. Makes about 2 quarts. bout two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything. Notes ********** RECIPE ENDS ******** RESTGETS Brown beef & onion. Drain. Add everything except canned vegs. , Simmer 30 min. Add canned vegs. , heat. MESSQT MESSQT MESSQT MESSQUIT C_ETEXT ENDCODE _SYMSTART SYMSTART SYMBOLS SYMBOLS _SYMEND SYMEND _FAR_DATA FAR_DATA _FAR_BSS FAR_BSS BEGDATA _DATA _CONST CONST _BEGBSS BEGBSS _ENDBSS ENDBSS DGROUP Place sugar, bitters and water in old fashoned glass. Muddle well. Add whiskey and stir. Add ice cubes and a twist of lemon peel. Garnish with lemon and orange slice, and a cherry. Serve with a swizzle stick. Quit Program, Are you sure? MESSQT MESSQUIT SCRNERAS SCRNS YESNO MESSAGE MESSCOLOR ERASESCREE Cream butter and sugar. Beat in eggs, rum, vanilla, and milk. Mix cinnamon, baking powder, and flour. Add flour mixture to butter mixture. Gently mix in almonds, orange rind, and raisins. Pour batter into greased muffin tins, filling half full. Bake at 375 degrees F. for 25 to 30 minutes, or until browned. Makes 18 muffins. __ltable Beat egg yolks and sugar together. Add milk and water. Add vanilla. Beat egg whites until fluffy and fold into milk mixture. Freeze in gallon ice cream freezer, following manufacturer's instructions. Yield: 1 gallon. Headdisp Fresh ham or a fairly fat cut of pork is traditionally used for this recipe, but boneless lean pork loin makes a delicious and leaner substitute. For a nontraditional presentation, serve the pork with grilled asparagus spears, Asian eggplant and/or zucchini slices. Or, arrange the slices on a bed of watercress with strips of roasted pepper and serve as a first course salad. Or, simply alternate the pork with thin rounds of chilled cucum- ber. Bring the water to a boil in a large pot, then add the pork, green onions, ginger, garlic and wine. Bring to a boil again. Skim off the scum that rises to surface. Cover, reduce heat low and simmer for 45 minutes. When the meat is done, half fill a large pan with cold water and ice cubes. Remove the meat from the pot and immediately plunge it into the ice water; let sit for 20 minutes to firm up the meat and juices. Remove pork, pat dry, cover and refrigerate until thoroughly chilled, at least 2 to 3 hours, or overnight. Garlic Sesame Sauce: Mix together all ingredients. To serve: Cut the meat crosswise into paper-thin slices (no thicker than 1/8 inch) and arrange in a circular pattern on a plate. Serve sauce on the side or drizzle it over the pork. Garnish with fresh coriander eaves. PER SERVING: 120 calories, 14 g protein, 1 g carbohydrate, 6 g fat (2 g saturated), 41 mg cholesterol, 250 g sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 6/9/9 3. come quite to the edge with the top flap. Sugar * Use Grated Raw Potato Starter Prepare Lemon Cheese ahead of time. Flatten ball of dough, sprinkle grated rind and lemon extract over it and knead it until well distributed. Roll dough out very thin (about 1/8 inch) and cut into 3- inch, or larger, rounds. Place on lightly greased flat pans so that they will not touch. Let stand about 10 minutes. Press centers to make slight depression to hold 1/2 tsp. Lemon Cheese (more for larger rounds). Spread beaten egg white around rim and sprinkle lightly with sugar. Bake in oven preheated to 350 for at least 30 minutes until delicately tinted and the glaze has crystallized. The longer they are left in the oven to become drier and crispier the more delicious they are. Lemon Cheese: Mix together in saucepan 2 cups white sugar, grated rind and juice of 3 large lemons, 3 large whole eggs (beaten), 1/4 tsp salt and 1/4 cup butter. Cook over slow heat, stirring constantly until thick. Yield: about 2-1/2 to 3 cups. This can be sealed in jars to keep like jelly or will keep indefinitely in covered container in refrigerator. It can be used as topping for baked puddings, fillings for tarts and jelly rolls. USER MAINTENANCE FUNCTION MAINTENANCE ACCESS MAINTENANCE PRINTER MAINTENANCE /Please wait...adding Security Function Records! 0Someone has de Beat butter, cheese and salt together in a mixer until completely smooth and blended. Work in flour to a smooth dough. (You can use a mixer for this step, too, but results are superior if you work in the flour with your fingertips, a fork or rubber spatula). Flatten dough in foil to form a an 8 X 6 inch rectangle. Chill overnight. (You can chill it several days before using). Remove from refrigerator 8 to 10 minutes before rolling. (Many recipes suggest a 30 minute wait before rolling dough, but it's easier to handle when rolled as cold as possible). Divide dough for ease in rolling and to insure cold dough. Keep unrolled portion in refrigerator until ready to use. Roll on floured pastry cloth with floured rolling pin or between two sheets of waxed paper. The former is easier, in my opinion, and I find absolutely no sticking when I use a pastry cloth and covered pin. I first rub cloth and pin well with flour, then shake out excess. When using waxed paper, loosen it on both sides of pastry several times as you roll. Shape as directed in specific recipes and chill before baking. Brush tops (only) of all pastries with egg yolk beaten with cream. Bake in moderate oven (350 degrees) unless otherwise specified. rigin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 We based our recipe on Boston baked beans, a dish popular with early. Heat oven to 350 degrees. Heat 10 cups water and the beans to boiling in Dutch oven. Boil uncovered 2 minutes. Mix in remaining ingredients except 3 cups water. Cover and bake 4 hours, stirring occasionally. Stir in 3 cups water. Bake uncovered 2 to 2-1/2 hours longer, stirring occasionally, until beans are tender and of desired consistency. 10 SERVINGS (ABOUT 1/2 CUP EACH); 240 CALORIES PER SERVING. Because the early Puritans couldn't cook on their Sabbath--sundown on Saturday to sundown Sunday--they needed a dish that could keep easily on the hearth. Beans with brown bread became a standard Saturday dinner and Sunday breakfast, earning Boston the name Bean Town. Notes ********** RECIPE ENDS ******** 8171 Water 1.00ts 8172 Sifted cake flour (not Butter toasted bread. Cut bread into cubes and place in greased 13x9-inch baking dish. Sprinkle raisins over toast, if desired. Thoroughly beat eggs, 1/2 cup sugar, salt, evaporated milk, water and vanilla. Pour mixture over toast and let stand 10 minutes. Combine 4 teaspoons sugar and cinnamon. Sprinkle over bread. Place dish in shallow baking pan. Pour hot water into pan to depth of 1 inch. Bake at 325 degrees for 60-65 minutes or until knife inserted 1 inch from edge comes out clean. Remove dish from water. Serve pudding warm or chilled. 8172 Almond extract 0.50ts 8172 Vanilla extract 0.25ts 8172 Sugar 6.00tb 8173 (20oz) Preheat oven to 375F. Sift together the flour, baking powder, and baking soda. Set aside Cream together teh butte and sugar until very light. Add egg and blend well; mix in vanilla. Gradually add dry mixture to creamed mixture. Slowly blend in milk. Drop cookies on a greased cookie sheet, placing each 2" apart. Bake 8 to 10 minutes. 8173 Sugar 0.33c 8173 In a saucepan, cook raisins in water over medium heat until plump, about 15 minutes. Drain, reserving liquid. Add enough water to measure 1/2 cup. In a mixing bowl, cream shortening, sugar, eggs and vanilla. Stir in raisin liquid. Blend in dry ingredients. Stir in raisins and oats. Add nuts if desired. Drop by teaspoonfuls about 2" apart onto ungreased cookie sheets. Bake at 375 degrees for 10-12 minutes or until light brown. Yields: 5 dozen Preheat oven to 375 deg. Lightly grease 8 x 8x 2-inch baking dish. Combine brown sugar, cinnamon, lemon rind and juice in a large bowl. Add peaches; toss to mix. Transfer to prepared baking dish. Combine flours and baking powder on a piece of waxed paper. Beat together butter and sugar in a medium-sized bowl until light and fluffy. Beat in egg white. Add dry ingredients alternately with milk and vanilla, stirring just to combine. Drop batter by spoonfuls over peach mixture; Spread gently. Bake in preheated 375 degF. oven for 25 to 30 minutes or until peaches are tender and crust is golden brown. Serve warm. ords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Stir flour, powder, soda and salt; set aside. In large bowl with mixer at medium speed, beat butter and peanut butter until smooth. Beat in sugars until blended, then eggs and vanilla. Add flour mixture; beat until well blended. If necessary, chill dough. Shape into 1-inch balls. Place 2 inches apart on ungreased cookie sheets. Flatten slightly and decorate with candied cherries, or flatten with fork dipped in colored sugars. Bake in 350F oven 12 minutes or until lightly browned. Remove from cookie sheets. Cool on rack. Makes 6 dozen. PE ENDS ******** Divide ingredients in half. Notes ********** RECIPE ENDS ******** netalck __dbf __netaunl __tcommit __mac_exec_aug __tos __new_str0 __salt_aug __dtoa __bset __ntoa __salt __tcmp __page_read __mem_alloc __pull1 __open_file __str_alloc __selection __bilge __tread __bmove __scanw __bcopy __lntoa __dvltz _strlen __mac_expand __deleted_on __page_flush __page_error Boil the potatoes until soft. Drain off all the water. Add the milk and heat thoroughly; season to taste. Work the butter into the flour and then add the egg and 1/4 cup milk, using only enough milk to make mixture thin enough to drop into the hot milk. Add to hot milk mixture. Cover the saucepan and cook about 10 minutes. Serve at once. __next_key __REINDEXB __NTX_KEY __ntx_put_header0 __locate_key _BUFF_SIZE __key_update __NTX_OPENb __indext Preheat oven to 37 5. Grease 2 cookies sheets. Combine first 5 ingredients in bowl. Beat butter, 1 cup sugar, the egg and vanilla in mixer bowl until light and fluffy. Add dry ingredients alternately with sour cream, beginning and ending with dry ingredients. Divide dough in half. On floured wax paper, roll one dough 1/4-inch thick. Cut with 2-inch cookie cutter. Place 2 inches apart on prepared cookie sheets. Sprinkle tops of cookies with additional sugar. Bake 8-10 minutes, until lightly browned. Repeat with remaining dough. Decorate as desired. Makes 5 dozen. Per cookie: 55 calories, 2 gm total fat, 1 gm saturated fat, 9 mg cholesterol, 8 gm carbohydrates, 50 mg sodium, 1 gm protein. Can use fresh string beans, substituting equivalent amount for the canned. Cut potatoes into 1/2 inch dice. Brown the bacon and combine with the other ingredients and cook about 30 minutes until potatoes are soft. Cut meat into 1/2" cubes. In a large skillet brown meat, half at a time, in hot oil. Drain well. In crockpot, combine potatoes, carrots, onion, and celery. Add frozen beans, tapioca, bouillon, worcestershire sauce, thyme, salt, and pepper. Stir in browned meat, undrained tomatoes, and water. Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 5-6 hours. Mix cheese and flour. Add margarine and mix thoroughly. If dough seems dry, work with your hands. Mold 1 teaspoon of dough around each olive, shape into ball. Place 2 inches apart on greased baking sheet. Cover, chill for 1 hour. Heat oven to 400 degrees. Bake 15 to 20 minutes. Can make ahead and refrigerate or freeze. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat the cream cheese to a smooth consistency. Blend in the sour cream and then the remaining ingredients. Blend well. Cover and chill. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Scallions, Jalapeno Peppers, Celery Root, Potato Chips, Duck Sausage Corn meal mush (below) 0.00 Salt, if required 1.00 ts (or more) onion; grated 0.50 ts Dried thyme or sage (option) 0.00 A grating of fresh nutmeg 0.00 Remove any stems fro Basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor with blade attachment and process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add remaining ingrediants including basil and mix until well incorporated. Basil butter can be used immediately or stored covered in refridgerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated Parmesan cheese. pare Corn Meal Mush (below) using this liquid in place of boiling water. (Note optional oatmeal substitution. ) Remove all meat fr "This salad is one of the many Middle Eastern appetizers or mezzes, dishes providing an array of textures, colours and flavours. They can be eaten as side dishes or as appetizers. " In a bowl, mix the oil with the cumin, chili powder, paprika, garlic and lemon juice. Then pour over the dressing over the olives in the bowl and stir around so that they are well coated. Put in the salad in the fridge to chill before serving. SERVES: 2-4 To serve, saute slowly in me Chop and mash the anchovies on a cutting board. Put them into a bowl and mix with the olives and worcestershire sauce. Blend in the mayonnaise and add all the rest of the ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Scallions, French Bread, Seafood Cook and stir the mush over quick heat from 2 to 3 minutes. Steam it, covered, over (not in) hot water about 15 minutes. Stir it frequently. Saute peppers and onions in 1 tbsp. margarine or butter in a 7" skillet. Remove vegetables from the skillet. Melt remaining butter or margarine in the skillet over low heat. Add combined eggs and milk. As eggs set,lift edges,slightly,with a spatula to allow uncooked portion to flow underneath. When eggs are set but the top is still moist,place 1/2 cup process cheese spread and 1/4 cup of the vegetables on half of the omelet. Slip spatula underneath,tip the skillet to loosen and gently fold in half. Top with the remaining process cheese spread and vegetables. Cover 2 to 3 minutes or until process cheese spread begins to melt. Total cooking time should be 10 minutes. Makes 2 servings. Ok, this one is the trickiest recipe in the book. However, when the omelette comes out perfect, you get a delicious meal and a whole lot of satisfaction. You can make omelettes in a regular frying pan or buy an omelet pan. Beat eggs and spices in a bowl. Cut or grate cheese and additional fillings before you start cooking the eggs. Melt butter over a low heat in a frying pan, then add eggs. When eggs start to cook, peel cooked parts away from the side and let uncooked egg flow around to the bot tom of the pan. Keep on doing this until most of egg is "set" (cooked). Add cheese and extras, then flip half of the egg over the top of the filling. Let cook another few minutes, then flip and cook a few more minutes on the other side. When bottom of the omelet is light brown and toasty, it's ready. Omelets take a bit of practice, but they're worth it. Suggested fillings: bacon cooked ham cooked ground beef tomatoes green peppers avocado shrimp crab meat cheese * Peeled, seeded, and coarsely chopped 1. TO MAKE THE FILLING: In a medium skillet, heat the butter over medium heat until melted. Add the shallot and saute` until soft; about 2 minutes. Add the mushrooms and saute` another 2 minutes. Add the zucchini and continue to saute` for 2 minutes. Add the tomato and cook over high heat for 2 minutes to evaporate any excess liquid from the tomato. Add the salt, pepper, and basil and mix well. Taste for seasoning. Cover to keep warm. TO PREPARE EACH OMELETTE: Whisk 2 to 3 eggs with ta pinch of salt, a pinch of pepper, and 1/2 teaspoon club soda until smooth. Melt 1 tablespoon butter in an 8-inch omelette pan or skillet over medium heat until it begins to sizzle. Pour in the egg mixture and stir it in the center of the pan with the flat side of a fork. With the prongs of the fork, lift the edges on the omelette so any uncooked mixture runs to the edge of the pan. Vigorously slide the pan back and forth over the heat until the omelette begins to slip around freely. When the omelette is lightly cooked but still creamy in the center, spoon about 2 tablespoons of the filling over the half of the omelette closer to the pan's handle. Sprinkle 1 tablespoon of the Parmesan cheese over the filling. Quickly jerk the pan toward you with the handle so that the other half of the omelette flips over on top of the filling. Slide the folded omelette onto a serving dish. Serve immediately or keep warm in a low oven while preparing the remaining omelettes. ADVANCE PREPARATION: The filling may be prepared 1 day in advance without the basil and refrigerated. Remove it from the refrigerator 1/2 hour before using, add the basil and gently reheat. __EXPON __UPPER( __MINUS __EMPTY __INSTR __QSQRT __DV_MIN_LONG __NEGATE __DIVIDE __CMONTH __MODULUSt __GT" __ORd __ANDB __ABS __REPLICATE __ASC __EEQF __CHR __DAY __LEN. __VAL Place a 10" non stick skillet containing the bacon fat over medium heat until the fat is sizzling hot,but not browned. Meanwhile,separate the egg. Place the white on a sturdy dinner plate and the yolk in a small bowl. Beat the egg white with a pinch of salt on the plate,using a flat wire whisk,until soft peaks form. Add cold water to the egg yolk in the bowl. Beat it vigorously with a fork. Pour the beaten egg yolk over the beaten egg whites on the plate and fold the two together,using the whisk. Pour the egg mixture into the heated skillet containing the sizzling fat. Cook the egg in one piece over medium heat,tilting the pan or lifting the edges of the egg to allow the uncooked egg to spread over the pan. Do not over cook and turn the heat down,if the skillet is holding too much heat. Turn the egg once with a spatula. Season to taste with salt and black pepper. The omelet cooks very quickly, in a minute or so. Serve at once to one person. To make an egg sandwich,place the one egg omelet between two slices of homemade bread with or without butter,toasted or not toasted. For a luncheon sandwich,add a leaf of lettuce,along with a bit of chopped green onion,a few chopped raw or lightly sauteed mushrooms,sprinkling of lemon pepper and some alfalfa sprouts. Makes a perfect meatless sandwich. a 1989 Gourmet Mag. favorite Notes ***** Brown meat, onion and celery in small amount of butter. Add cut and sliced carrots and potatoes. Sprinkle with parsley. Add enough water to almost cover. Cover and simmer for 40 minutes (check occasionally so it does not cook dry). ya Style - Ikan Goreng Tauceo Ethnic 23387 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 se Coat a baking dish with vegetable spray. Place one layer of sliced sweet potatoes, then one layer of new potatoes. Sprinkle with the butter substitute, 1 tablespoon of onion, a sprinkle of pepper, and repeat this layering until all potatoes are used. Pour the skim milk over the potatoes. Cover, and bake at 375 for 40-45 minutes or until potatoes are done. Uncover and bake an additional 10 minutes. Garnish and serve with fresh parsley. 6 -1 Microwave chocolate and margarine in large microwaveable bowl at HIGH 2 minutes or until margarine is melted. Stir until chocolate is completely melted. Stir sugar into melted chocolated until well belended. Stir in eggs and vanilla until completely mixed. Mix in flour until well blended. Stir in nuts. Spread in greased 13x9 inch pan. Bake at 350 for 35 to 40 minutes or until wooden pick inserted in center comes out almost clean (*Do not overbake*). Cool in pan; cut into squares. Makes 24 brownies. 23396 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 14887 Frontier Beans Entree Mexican 23397 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 14888 Frosted Banana Pops Combine all the ingredients & let marinate overnight. Serve either as an appetizer or as a side dish. "The Hamilton Spectator", May 26, 1993 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 14889 Frosted Grapes Entertain 23399 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 14892 Frosted Melon Salad Fruits 23403 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 14893 Frosted Mountain Layer Cake Peel, quarter and thinly slice onion. Coarsely chop mushrooms. In a bowl, combine flours, turmeric, chili powder, cumin, coriander and salt. Stir in onion, mushrooms and yogurt; mix well. Half fill a deep-fat fryer or saucepan with oil; heat to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds. Divide mixture in 10 equal portions. Drop spoonfuls of mixture into hot oil and fry 3-4 minutes or until golden brown and cooked through. Drain on paper towels. Garnish with parsley sprig, if desired, and serve warm. 1.00 cn Sweetened condensed milk, 0.00 -divided 2.00 ts White vinegar 4.00 c Pecan halves 1.00 pk Milk chocolate chips 1.00 ts Vanilla Instructions: In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup sweetened condensed milk. Remove from heat. Cover and cook onions in butter in 4 Qt Dutch oven over medium-low heat 10 minutes. Stir in parsley,garlic, bay leaves and prosciutto. Cook, uncovered, over high heat 5 minutes, stirring frequently. Stir in remaining ingredients except cheese. Heat to boiling. Reduce heat. Cover and simmer 30 minutes, stirring occasionally. Remove bay leaves. Top each serving with cheese. Slow-simmering soup is enriched with diced prosciutto and freshly grated Romano cheese. "These hors d'oeuvres are easy to make and can be shallow or deep fried. Find chick pea flour (besan) at an Indian grocery store. " "Make sure vegetable oil is heated to 350F before adding food (bread cube browns in 15 seconds or test with deep fry thermometer. Too cool oil makes everything limp and greasy. Drain on a rack or paper towel before serving. A wok makes an excellent deep fryer. " Cut onion in half and slice about 1/4 inch thick. Beat together egg, flour and enough water to make a batter as thick as whipping cream. Beat in spices. Let rest 15 minutes. Stir onions into mixture and let sit 5 minutes. Heat about 1 inch oil in skillet on high heat. when very hot, drop a small mound of onion rings into oil. Press down slightly with spatula. Fry on one side until crisp and brown, turn over and fry second side. Remove bhajis as they cook. Keep warm in 200F oven. Pile on platter with mango chutney. SERVES: 3-4 eLn(f,MemoLine(Notes,70,i)) i = i + 1 ENDDO FWriteLn(f,"******** Preheat oven to 325 degrees. In a large skillet melt the butter with the oil. Cook the onion slowly over low heat until tender and golden, about 30 minutes. Do not brown. Set aside. Butter a 1 1/2 quart casserole. Butter each bread slice lightly on both sides. Cut into cubes and spread half of them over the bottom of the dish. Sprinkle with the onions. Top with the remaining bread cubes. Whisk together the milk, cream, eggs, Worcestershire sauce, parsley, salt to taste, and pepper. Pour over the bread mixture. Sprinkle with sesame seeds. Bake until the pudding is fluffy and the top crispy golden, about 45 to 50 minutes. 0000005086 0000005086 0000005086 0000005086 0000005086 0000005086 0000005086 0000005086 0000005087 0000005087 0000005087 0000005087 0000005087 0000005087 0000005087 0000005087 0000005088 0000005088 0000005088 0000005088 In small saucepan, combine ingredients. Heat together until butter melts. Broil 3 to 4 inches from heat for 10 to 12 minutes each side for rare, 14 to 16 minutes for medium, brushing with butter mixture. 0005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005091 0000005092 0000005092 0000005092 0000005092 In a skillet, cook bacon until crisp. Drain bacon and discard pan drippings. In the same skillet, cook onions in butter until tender. Cool. In a mixing bowl, combine sour cream, flour and salt; add eggs. Stir in the bacon and onions; set aside. Separate crescent roll dough into four rectangles. Pat dough into the bottom and 1" up sides of a greased 9" square baking pan, stretching as needed. Pinch edges together to seal. Pour onion mixture over dough. Bake at 375 degrees for 30 minutes or until the topping is set and crust is golden. Cool slightly before cutting into small squares. Serve warm. Yields: 16 servings c Dark brown sugar, packed 3.00 tb All-purpose flour 1.50 ts Vanilla extract 1.00 c Whipping cream; chilled + 2.00 tb Whipping cream; chilled 1.25 ts Instant espresso powder 0.00 OR- instant coffee powder 3.00 tb Scotch whisky 0.00 --------- Brush 4 tortillas with sesame oil then some of egg. Sprinkle about 2 tablespoons green onions over each tortilla. Top each with remaining tortillas. Press firmly around edges and cover with plastic wrap. Let stand until ready to deep fry. Heat oil for deep-frying in wok or deep pan to 400F. Using tongs, slip tortilla cakes, one at a time, into hot oil. Cook, turning with tongs, to brown both sides. Drain each cake, holding it vertically over pan. Drain again on paper towels. While hot, cut each cake into 4 to 8 wedges. Sprinkle lightly with salt. Serve hot. ries 0.00 Semisweet chocolate 0.00 curled or grated Instructions: For custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. Beat to firm peaks. Add Scotch and beat until firm. Place onion and butter in a 3 quart casserole dish. Cook 7-10 minutes until tender. Stir halfway through cooking time. Blend in cream of chicken soup, paprika and mushrooms; cook two minutes more. Toss croutons with butter. Spoon over onion mixture. Sprinkle with cheeses, sprinkle with paprika as desired. Cook one to two minutes or until cheese is melted. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Cut onions very thin. Add all other ingredients. Roll very thin on floured board. Cut into rounds or squares. Bake in 400 degree oven 10 to 15 minutes until golden brown. Yield: 3 dozen some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. This can be used straight as a potato chip dip or as a salad dressing if you add some oil and vinegar. Add dried onion to 8 oz. of sour cream. Mix thoroughly and serve chilled. Ingredients: raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead). Whip cream and sugar in large bowl to stiff peaks. Heat the oven to 350 degrees F. Mix the meat, onion soup mix, milk and egg together. Shape the mixture firmly into a loaf shape, in a 13 X 9 X 2-inch baking pan. Mix the remaining ingredients together and spoon onto the loaf. Bake, uncovered, for about an hour. When done, remove the loaf to a plate and let stand for 10 minutes before slicing. Serve on a heated platter. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients. Drop by teaspoon into hot oil. Fry each side about two minutes. Drain on paper towel ts Salt 1.00 ts Butter 0.50 c Rolled oats 1.50 c Skim milk Instructions: Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Saute minced onions over medium heat in olive oil and butter. Cook until onions are treaslucent. Sprinkle with flour and continue cooking slowly about one or two minutes, stirring. Cool thoroughly. Beat eggs; add milk, yogurt, salt, pepper, and nutmeg; add to cooled onions. Sprinkle 1/4 cup grated Swiss cheese on an 8-inch partially baked pastry shell. Fill with egg-onion mixture. Arrange 12 to 18 thin slices of pepperoni over all. Sprinkle with 1/4 cup grated Swiss cheese. Bake for 10 minutes at 450 degrees. Reduce heat to 325 degrees and bake 20 minutes longer, until set. Cut into wedges to serve. g. Notes ********** RECIPE ENDS ******** ilk and lemon juice and beat well. Mix in onion. Serve as appetizer using the sauce for dipping or th yucca can be served as a side dish with the sauce poured over it. The onion can be place in a Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. Preheat oven to 400 degrees. Mix quiche ingredients together to mix thoroughly. Set aside. Saute onions,vegetables and caraway seeds in a fry pan with butter. Place sauted ingredients with egg mixture;mix well. Grease a 9 x 13" baking pan. Add quiche mixture to pan. Bake in a 400 degree oven for 15 minutes to set quiche;reduce oven temperature to 350 degrees,continue baking for 30 minutes longer. Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. Cook onion in butter over medium heat about 2 minutes. Stir into cooked rice. 6 SERVINGS (1/2 CUP EACH); 155 CALORIES PER SERVING. Combine flour, corn meal, onion powder, salt, milk, egg and water in a large mixing bowl and stir well and there are no lumps. Add food color if you prefer a nicer color to the finished batter. Slice the onions thick (about 1/2"). Use only the outer rings for best appearance and dip into batter. Drop coated rings into deep fryer and cook until golden brown. Drain on paper towels and serve. Great with Bar-B-Que! alcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine onions, kidney beans & the peppers in a large shallow dish. Toss & set aside. Combine vinegar, cilantro & chili powder in a small bowl; stir well. Pour over vegetables & toss to coat. Cover & refrigerate for at least 8 hours, or overnight, stirring occasionally. Toss before serving. "The Hamilton Spectator" May 26, 1993 2. Cut the butter or margarine into the flour and add baking powder and USING A 1 3/4-INCH COOKIE CUTTER, cut out rounds for the centers of the bread slices. Spread mayonnaise on each of the bread rounds with a small spatula. The diameter of the onion slices should approximate that of the bread rounds. Sprinkle each with salt and pepper. Place 1 onion slice on each half of the rounds. Cover each one with another bread round, mayonnaise side down, on top of the onion. Using the spatula, spread the outside rim of the sandwich with mayonnaise, coating fairly liberally. Roll the rim of each sandwich in parsley to coat. 9673 Tarragon vinegar 0.00 9674 Boiling water 2.00c 9674 Halved walnuts 1.50c 9674 Sugar Cut a 6-inch square of heavy-duty foil. Place all ingredients in center of foil. Fold foil to make an airtight package. Label with date and contents. Store in a dry cool place. Use within 6 months. Makes 1 package ONION SEASONING MIX. Use this mix whenever your recipe calls for dry onion soup mix. I use empty bouillon jars, baby food jars, or those little gift jelly jars to store this mix in. Instant Beef Bouillon Gran. - means granules. Robbie Shelton Alvin, Texas opped scallions In a deep skillet saute onions in butter and oil for 30-40 minutes or until they are well browned. Stir in flour, salt, mustard, and pepper to taste and cook the mixture for 2 minutes. Pour in the beef broth and sherry, and cook the soup over low heat, stirring until it comes to a boil. Simmer it for 30 minutes. Divide the soup among 6 individual flameproof soup bowls. Put in thick slice of French bread, toasted, in each bowl and top each slice with 2 T grated Swiss cheese and 1 T parmesan cheese. Put the bowls under a preheated broiler for 1-2 minutes. or until the cheese is melted and lightly browned. Ground ginger 0.25ts 9675 Wonton wrappers (3 x 3-inch 20.00 9675 squares) 0.00 9675 Heat oil in a large pot. Add garlic & saute for 1 minute, till golden. Add onions & saute for gently for 10 minutes. Add the stock. Bring to a boil. Add the soy flour with the tomato paste. Cook over a low heat for 10 minutes. Add the rest of the ingredients. Taste to se if you require more salt. Simmer for 20 minutes. "The Cookbook for People Who Love Animals" 9675 DIPPING SAUCE: 0.00 Melt butter in large kettle, add onions and saute until transparent but not browned. Add beef broth and chicken stock base. Cover and simmer 2 to 3 hours. Remove from heat and refrigerate overnight or several hours. Discard chilled surface fat. Reheat and season to taste with white pepper. Slice cheese into 12 slices. Lightly toast 12 bread slices and top each with 1 slice Jack cheese. Pour soup into individual ovenproof serving bowls and top with slice of bread and cheese. Run bowls under broiler just until cheese bubbles and is soft but not browned. Loaded with onions and cheese, this is one of those meal-in-one soups and it is one of the most popular onion soups in Los Angeles. Created by: Hamburger Hamlet, Los Angeles ts Cinnamon 0.50 ts Ground cloves 0.50 ts Salt 1.00 c Chopped nuts 1.00 c Raisins Instructions: Mix together zucchini, soda, sugar, butter, and beaten egg. Sift in flour, cinnamon, c Peel onions; cut off and discard root ends. Using a large French chef's knife, slice onions thinly (about 5 cups). Put butter in a 4 qt. saucepan and heat over moderately high heat until butter melts. Add onions and ground pepper to butter. Saute' onion mixture, stirring frequently with a wooden spoon, until onions are a light golden brown. Sprinkle onions with flour and stir until all traces of flour disappear. Cook 1 minute longer, stirring constantly with wooden spoon. Remove from heat. Gradually add beef broth, stirring onion mixture constantly; stir in water and bay leaf. Return to moderately high heat and bring mixture to a boil, stirring constantly. Reduce heat to low and cook onion soup, uncovered, for 30 to 40 minutes. Discard bay leaf. Salt and pepper to taste. Turn soup into a broilerproof soup tureen, casserole or individual onion-soup bowls on a jelly-roll pan. Toast the French bread slices in a toaster or under the broiler until they are a light golden brown. Arrange toast slices on top of onion soup (do not push them down under the soup. ) Sprinkle the toast liberally with the Parmesan and grated Gruyere cheese. Place broiler proof tureen or bowls 6 inches under a preheated broiler or place in an oven preheated to 425 degrees. Broil or bak the soup until cheese melts and turns golden. Remove from oven and serve immediately. For smaller families, prepare soup ahead and serve later. 9621 Pastry Make the flour into a 'well' on the pastry board, beat the egg and add it, with the butter, salt and a little of the water, to the centre of the well, then work the ingredients into the flour with your fingertips, incorporating more water little by little; whether you have to use all the water or not depends on the quality of the flour. Press all the dough together into a ball then, finally, work it thoroughly with the heel of your hand, gathering it up with pastry scraper as you do so until it is soft and pliable. Leave it in the refrigerator to firm up again before you roll it out. Filling Peel the onions. Cut them into fine rings and weigh out 300 g. Cook the bacon strips (which need to be VERY finely cut) in the butter. Let them take on a golden colour, then add the sliced onions and leave them to cook gently until they are tender. In a bowl beat together the cream, milk and eggs, adding salt, pepper and nutmeg to taste. When the onions are cooked, add them to the mixture in the bowl and add the chopped parsley. Preparation Roll out the dough 2mm thick and use it to line a buttered tart tin 26 cm in diameter and at least 3cm deep. Cut a disc of aluminium foil of the same diameter as the tin and place it on the pastry. Weight it down with a handful of beans or crusts. Pre-heat the oven to 150 oC (300 oF) and cook the pastry 'blind' for half an hour. Watch the coulouring of the edge and as soon as it starts to turn golden remove the aluminium foil and beans or crusts. Cook the pastry shell until the base is baked but not coloured. Fill the shell with the onion mixture. Put the tart back into the oven. Check that the temperature is still 150 oC and keep the oven at or just below this temperature for about 1 hour. Towards the end you could reduce the heat a little, as the tart needs TO COOK VERY SLOWLY. The tart is ready if, when you shake it, the filling appears to be quite firm with no hint of a whole in the centre. Serve warm, in small slices ! no :-1.00 Oven Temp:0 * Butter or margarine should be cut into small pieces. --------------------------------------------------------------------------- In medium bowl, combine flours and set aside. In large bowl, dissolve yeast in warm water. Add orange juice, water, butter, onion recipe soup mix, sugar, salt, and 2 cups flour mixture. Mix until smooth. Stir in enough of the remaining flour mixture until soft dough is formed and it pulls away from the sides of the bowl. Turn dough onto lightly floured board, then knead until smooth and elastic, about 10 minutes. Cover and let rise in warm place until doubled, about 1 hour. (Dough is ready if indentation remains when touched) Preheat oven to 375 degrees F. Punch down dough, then turn onto lightly floured board. Press into 10 x 8-inch rectangle; top with 1 cup cheese. roll, starting at 8-inch side, jelly-roll style; pinch ends to seal. Place in 9 x 5 x 3-inch loaf pan, seam side down. Brush with melted butter, then top with remaining cheese. Bake 45 minutes or until bread sound hollow when tapped. Remove to wire rack and cool completely before slicing. Makes 1 loaf. Can make into smaller cookies. Makes 20 big ones or more smaller ones. Notes ********** RECIPE ENDS ******** ed, 10 minutes until cooked. 3. Whisk together remaining 2 tablespoons broth and 1 ta Yes! Tease your friends with these unusual cookies. The onion gives a coconut like texture. PREHEAT oven to 375F. Combine flour, baking soda and salt; set aside. BEAT together butter,white and brown sugar til creamy and light. Beat in eggs one at a time with vanilla. STIR in flour in two lots; mix well. Dough will be quite stiff. Stir in chocolate chips. Spoon by heaping spoonfuls about 2 inches apart onto greased cookie sheets. Flatten with wet fingers and sprinkle onions on top of each cookie. Bake until golden brown, 12-14 minutes. Cool on rack. Makes about 30 cookies. ENJOY!!!!! Prepare green onions as directed. Cut diagonally into 1-1/2-inch pieces. Heat oil and margarine in 10-inch skillet over medium-high heat. Saute onions, gingerroot and garlic about 2 minutes or until onions are crisp-ten Stir in carrot and salt. Sprinkle with pepper. When shopping, look for crisp green tops; 2 to 3 inches of white root. 3 BUNCHES YIELD 4 SERVINGS; 50 CALORIES PER SERVING. To Prepare: Wash onions; remove any loose layers of skin. Leave about 3 inches of green tops. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add onions. Cover and heat to boiling; reduce heat. Boil 8 to 10 minutes or just until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place onions in basket. Cover tightly and heat to boiling; reduce heat. Steam 8 to 10 minutes or just until tender. To Microwave: Place onions and 2 tablespoons water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 1 to 2 minutes or just until tender. Let stand covered 1 minute; drain. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Arrange peeled onions in one layer in a fairly large pot where they fit snugly. Add oil, margarine, chopped onion & garlic. Pour wine over & blanch the onions. Add honey & coriander. Barely cover with a mixture of water & vinegar (half & half). Cover tightly & simmer till the liquid is considerably reduced & onions are cooked. Vera Gewanter, "A Passion for Vegetables" Combine ingredients, spread in shallow pan. Bake in 3 Slice onions, cut each slice in half and then saute onione in a small amount of butter until crisp. Put onions in a greased baking dish. Combine the soup, the half and half cream, and salt and pepper. Pour this mixture on the opnions and then sprinkle the cheese on top the onions. Put the bread slices on top the mixture and brush the bread with the 1 1/2 Tbsp. of butter. Bake 350 degrees for 35 minutes. From the Miami Herald. Vidalia onions are preferable but any large, sweet, mild onion will do. ered au gratin dishes, place one filet on bottom, top with scallops, crab, shrimp, cheese, and second filet. Set aside. Melt butter. Place remaining ingredients in bowl. With mixer on high, slowly add butter in steady stream until sauce is thickened and creamy. Pour sauce over fillets and bake at 450^ for 10 to 15 minutes. Sprinkle parsley over stuffed fillets and dust with paprika. k 18981 10/12 oz jar apricot preserv When shopping, look for firm, well-shaped onions with unblemished,. 1-1/2 POUNDS (8 TO 10 SMALL) YIELD 4 SERVINGS; 60 CALORIES PER SERVING. To Prepare: Peel onions in cold water (to prevent eyes from watering)To Boil: Heat several inches water (salted, if desired) to boiling. Add onions. Cover and heat to boiling; reduce heat. Boil small onions 15 to 20 minutes, large onions 30 to 35 minutes or until tender; drain. To Bake: Place large onions in ungreased baking dish. Pour water into dish to 1/4-inch depth. Cover and bake in 350 degree oven 40 to 50 minutes or until tender. To Saute: Cut onions into 1/4-inch slices. Heat 3 to 4 tablespoons margarine, butter, olive oil or vegetable oil in 10-inch skillet over medium-high heat. Saute onions in margarine 6 to 9 minutes or until tender. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place small white onions in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until tender. To Microwave: Place onions and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 6 to 11 minutes, stirring after 4 minutes, until tender. Let stand covered 1 minute; drain. sauce of butter, flour and cream; add mixed vegetable seasoning. Combine sauce with grapes and cognac. Pour over sole fillets and return to oven for 5 minutes. the top. Place in the oven and bake for 25 to 30 minutes. When the cake is cooked, remove from the oven and let cool before cookie sheet. cubes. Put in a deep pot with water and add 3 tsp salt 4 cloves garlic i tsp cumin salt to taste 1/4 cup chili powder Cook until tender, about three hours, 1/2 hour before finished cooking, put in large can of hominy drained. makes ten to twelve servings. From Foster Grandparents Cookbook of Bexar County 1980 by Maria Santos born April 18, 1914 18981 GLAZE --------- 0.00--------- { Cut off and discard the small tip of each wing. Cut main wing at joint. Combine first 8 ingredients and stir until dissolved. Pour over chicken and marinate overnight. Be sure sauce overs all pieces. Drain and save marinade. In large skillet, heat a small amount of oil and brown chicken on all sides over medium. When brown, add 1/2 cup marinade; cover; reduce heat and simmer 15-20 minutes. Stir and add more marinade if necessary. May be cooked a day in advance and reheated in oven before serving. Add marinade to moisten before heating. Serve hot in a chafing dish. Sprinkle with toasted sesame seeds if desired. .75 c Blueberries, wild or frozen 0.50 c Shortening 1.00 c Sugar 1.50 ts Lemon rind, grated 1.00 Egg 0.25 c Milk (more if 2 c flour used Instructions: Combine flour, baking powder and salt. Stir in blueberries. HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately. * Slice the cheese into 12 2-oz slices. Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. 3145 Wine vinegar 0.50c Heat oven to 375F. Spread toast lightly with mustard; place on ungreased cookie sheet. Mix sauerkraut, corned beef, cheese and mayonaisse. Spread about 1/3 cup sauerkraut mixture on each toast slice. Bake about 10 minutes or until sauerkraut mixture is hot and cheese is melted. Cut sandwiches in halves. Salt and pepper, to taste 0.00 3145 Dry mustard 0 Mix the mustard, ginger and soy sauce, blending well. Blend in the sesame oil, sesame seeds, pepper and green onion, blending thoroughly. Blend in the sour cream. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Fried Wonton, Noodle Chips, Bok Choy 3146 Dry Vermouth 1.00tb 3146 Garlic cloves crushed TO ASSEMBLE: 30 dumpling or gyoza skins Sesame oil for coating steamer 1/2 cup minced scallion greens Lightly chop the ground pork until fluffy. Place in a mixing bowl and add the remaining filling ingredients. Stir vigorously in one direction with your hand or a wooden spoon to blend the ingredients evenly. Place a heaping tablespoon of the filling in the middle of a dumpling skin and gather the edges of the skin around the filling. Holding the dumpling between your index finger and thumb, squeeze it in the center to form a "waist". Push the filling up from the bottom to create a flat surface. Smooth the top surface with the bottom of a spoon dipped in water. Line steamer trays with damp cheesecloth or parchment paper that has been brushed with sesame oil (if steamer trays are not available, lightly brush several aluminum pie plates with sesame oil). Arrange the shaped dumplings about 1/4-inch apart in the steamers or on the plates. Fill a wok or a spaghetti pot water level with the bottom edge of the steamer tray and heat until boiling. Stack the steamer trays one on top of the other, cover and place over the boiling water. Alternatively, you may fit the pie plates in the spaghetti pot and cover with the lid. Steam the dumplings for about 15 minutes over high heat, reversing the stacked trays after 8 minutes. Remove the cooked dumplings and continue steaming the dumplings as necessary. Sprinkle the finished dumplings with the minced scallion greens and serve with dipping sauces. Combine the cream cheese and lemon rind. Blend in the nuts and berries. Spread the mixture on top of small pieces of bread, cut into rounds or squares, or on crackers. This can also be enjoyed between two pieces of bread with lettuce. Makes 1 3/4 cups. c Margarine 1.00 md Egg Instructions: 1. In a small bowl combine flours, baking powder, cinnamon and salt. 2. Heat the oil in a wok. Add the onion, garlic, shrimp, salt and pepper and stir-fry until the onions are translucent. Mix in the cabbage and then add the eggs. Cook, stirring, until the eggs are set. Transfer to serving dish and garnish with scallions. Calories per serving: 205 Number of Servings: 4 Fat grams per serving: 6 Approx. Cook Time: 0:20 Cholesterol per serving: Marks: 3. Wrap dough in plastic wrap Mix gelatin with 1/4 cup of the sugar and salt. Beat egg yolks with water and orange juice concentrate. Add to gelatin mixture. Stir over low heat until gelatin is completely dissolved,5 to 8 minutes. Remove from heat. Add orange peel,eggnog and rum extract. Chill,stirring occasionally, until mixture mounds slightly when dropped from a spoon. Beat egg whites with cream of tartar until frothy;gradually add remaining sugar and beat until soft peaks form. Fold in gelatin mixture. Whip 1 1/2 cups of the cream until soft peaks form;fold into gelatin mixture. Pour into 1 qt. souffle dish with collar. To make collar,tear off 4" piece of foil 4" longer than the circumference of the dish. Fold it in thirds lengthwise. Place around top of dish and tape it together so that it fits snugly. Chill until set,at least 6 hours. Remove collar. Whip remaining 1/2 cup cream until stiff;garnish with whipped cream and orange slice. Notes ********** RECIPE ENDS ******** From the bakery in Greve, in Chianti, Italy. In the bowl of an electric mixer, fitted with a paddle attachment, blend the flour, the sugar, the baking soda and the salt until the mixture is combined well. In a small bowl whisk together the whole eggs, the yolk, the vanilla and the zest, add the mixture to the flour mixture, beating until a dough is formed and stir in the almonds. Turn the dough out onto a lightly floured surface, knead it several times and halve it. Working on a large buttered and floured baking sheet, with floured hands form each piece of dough into a flattish log 12 inches long and 2 inches wide, arrange the logs at least 3 inches apart on the sheet, and brush them with the egg wash. Bake the logs in the middle of a preheated 300F for 50 minutes and them cool on the baking rack for 10 minutes. On a cutting board, cut the logs crosswise on the diagonal into 1/2 inch thick slices, arrange the biscotti, cut sides down, on the baking sheet and bake them, in the 300F oven for 15 minutes on each side. Transfer the biscotti to racks to cool and store them in airtight containers. MAKES: about 48 BISCOTTI l 13112 Cauliflower, separated in 1.00sm m 13112 -flowerets and cooked 0.00 n 13112 Swiss cheese, sliced 0.50lb hot cooked rice Combine onion, pepper strips, snow peas, ginger and garlic in a 6 cup microwaveable casserole. Cover and microwave on high for 3-4 minutes or until softened. Stir or shake dish once part way through cooking. Meanwhile drain salmn juices into a small dish and add stock, orange juice, lemon juice, cornstarch and 5 spice powder. Stir until smooth. Break up salmno, discarding bones. Stir sauce mixture into vegetables. Cover and microwave at high for 2-3 minutes or until mixture comes to a boil and thickens slightly. Stir at least once during cooking. Add salmon and microwave, covered, on high for 1 minutes or until heated through. Garnish with almonds and serve over rice. c Peanut butter 1.00 ts Watkins vanilla 0.25 lb Margarine 1.00 lb Powdered sugar Instructions: Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut With a sharp knife, remove the peel, including membrane, and slice each orange into 4-5 slices. Arrange slices overlapping on a platter lined with lettuce leaves or place slices in a bowl. Add the olives. Sprinkle with lemon juice, salt, sugar and orange flower water, if using. Set aside for 30 minutes before serving. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tig Place sugar, salt, tarragon, pepper, tabasco, mustard in blender. Slowly add vinegar and blend well. Add egg yolk, and with blender running, slowly add oil. Blend until desired consistency. Let dressing sit in a jar for 1 hour before using, to blend flavours. Shake well before using. b 20096 Pork 0.00 c 20096 Cider vinegar 1. Peel and slice sweet potatoes crosswise into 1/2-inch thick slices. Place in a 1-quart casserole. Sprinkle lightly with salt. Sprinkle with 2 T orange juice. Micro-cook, covered, on 100% power for 6 to 8 minutes or till potatoes are tender. Let stand, covered, while preparing sauce. For sauce, in a 2-cup measure stir together 1/2 c orange juice, cornstarch, and finely shredded orange peel. Stir in honey or maple (maple-flavored) syrup. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir together sauce and potato slices. Sprinkle with roasted but unsalted peanuts. NOTE: True maple syrup is the best if you have it. c 20097 Heavy cream 0.50c d 20098 Slices bacon 3.00 a 20098 Cherrystone clams in Peel and grate the white radish or trim and thinly slice the red ones. Remove the orange peel, including white membrane, with a sharp knife and cut the fruit into 1-inch pieces, saving any juice. Gently mix the radishes, oranges, orange and lemon juice, olive oil, salt, sugar and orange flower water, if using. d 20098 Seasoned bread crumbs 2.00T e 20099 3 1/2 to For each appetizer you will need one whole orange. Once it is sliced,place one slice on plate, then slice of red onion, sprinkle of parsley,another slice of orange, onion, parsley, until you have rebuilt the orange. Top with a drizzle of lime juice, sprinkled cilantro, and a drizzle of olive oil over the top. c 20099 Vegetable oil for frying 0.00 d 20099 Arrange chicken in shallow baking pan, breast side up, not overlapping. Sprinkle with onion and seasonings. Blend flour with 1/2 c orange juice, stir in the remaining juice and pour over the chicken. Bake, uncovered, basting occasionally at 350F for 1 hr. or until tender. Serve the chicken over noodles or rice on a warm platter. Stir the pan juices to blend and pour over the chicken. :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Halve and core pears. Place, cut-side up, in baking dish. Sprinkle with lemon juice. In small saucepan, mix together cornstarch and 1 juice can of water. Heat to boiling, reduce heat and simmer, stirring constantly, until thickened and clear. Pour over pears. Bake in 350F oven for 30 minutes or until pears are tender, basting occasionally with sauce. Makes 6 servings. ing bar 0.00 6 ounce package, cut into 0.00 1/4 to 1/2 inch pieces 1.00 c Dissolve gelatin in boiling water. Add sugar, salt, and orange juice. Cool until partially set. Beat until fluffy. Add nuts. Fold in stiffly whipped cream. Pour into mold. Chill until firm. Garnish with orange sections. Serve with whipped cream. 6 servings. The Household Searchlight Cream Butter Flavor Crisco and milk in a large bowl at medium speed of electric mixer until well blended. Add brown and g So versatile-serve alone in pretty dessert dishes, layer with fruit. Beat yogurt and pudding and pie filling (dry) in medium bowl on low speed 30 seconds. Beat in whipping cream on medium speed 3 to 5 minutes, scraping bowl occasionally, until soft peaks form. Garnish with mandarin orange segments. Refrigerate any remaining dessert. 4 TO 6 SERVINGS; 320 CALORIES PER SERVING. Stir in white chocolate and nuts. Drop level measuring ta Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbsp. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbsp. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. urning once, until puffed; drain. Pour Ginger Dressing over lettuce, chicken, carrot and onions in large bowl. Toss with half of the noodles. Place remaining noodles on large platter. Spoon salad over noodles. Sprinkle with sesame seed. 6 SERVINGS; 490 CALORIES PER SERVING. *5 cups chow mein noodles can be substituted for the fried cellophane noodles. Toss half of the noodles Cut the partially frozen steak across the grain into paper-thin slices about 1 1/2 inches long and 1 inch wide. In a medium bowl, combine 1 tablespoon soy sauce and 1 teaspoon sugar. Add the beef slices and toss to coat. Mix in the egg white, then add 1 tablespoon of the cornstarch, mixing with fingers to distribute evenly. In a wok or 10-inch skillet, heat the oil over high heat until hot. Add the beef and stri-fry until the meat just loses its redness, about 3 minutes. Remove with a slotted spoon to a dish. In the oil remaining in the wok, stir-fry the orange peel over medium heat for 2 to 3 minutes to soften. Mix in the chili paste, orange juice concentrate, the remaining 2 tablespoons soy sauce, the remaining 1/4 cup sugar, the ketchup, 1/4 cup water, and the orange extract. Heat to boiling. Dissolve the remaining 1 tablespoon cornstarch in the remaining 1 tablespoon water and add to the wok. Cook, stirring constantly, until the sauce boils and thickens, 1 to 2 minutes. Return the beef to the wok and heat through, 1 to 2 minutes. Serve over hot cooked rice, garnished with parsley and orange slices, if desired. "365 Easy One-Dish Meals"; Natalie Haughton, 1990 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Whisk together the sherry, cornstarch, and egg whites until the mixture is foamy. Add the beef and toss to coat the pieces well. Set aside. Cut meat into 2x2-inch pieces. Heat 4 Tbs. peanut oil in wok. Fry quickly, just until crispy and browned, remove to wok rack to drain. Add remaining 2 Tbs. peanut oil to wok. Add orange rind and red peppers to hot oil in wok. Stir-fry until orange rind begins to darken and aroma from oil becomes pleasant. Add remaining ingredients and stir until bubbly (add more beef stock if too thick). Add fried beef and toss to coat with sauce. Serve at once with steamed white rice. NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OV Diagonally cut beef, against the grain, into slices 1/4 inch thick by 4 inches long. In bowl, combine orange juice, soy sauce, peanut butter, orange peel, garlic, curry, vinegar and red pepper. STir to blend. Add beef; toss to coat evenly. Cover; set aside to marinate 2 hours at room temperature or refrigerate overnight. Heat oil in deep skillet or wok over high heat. Add beef mixture. Cook and stir 2 minutes. Remove beef from skillet with tongs or slotted spoon. Add green peppers to skillet; cook and stir about 5 minutes until browned around edges. Stir in scallions and return beef to skillet. Cook and stir 1 minute more. Garnish with orange sections. in thin stream. Spoon over salads. garnish with minced cilantro. and continue to broil 8 to 10 more minutes, or until golden brown and chicken is cooked. Meanwhile, stir remaining ingredients together in a large bowl. When wings are cooked toss in honey mixture. Serve, drizzling mixture over wings. Source: Calgary Sun Posted by Sh Augustine Posted in FidoNet Cooking Conference by Sonya Whitaker-Quandt 1/92 Refined sugar was scarce and a high priced commodity during colonial times, and many families substituted tree-sweetnin', bee-sweetnin', and molasses. Scald 2 cups milk in top of double boiler over boiling water; then stir in 4 Tbsp Orange Blossom Honey. Beat 3 eggs with 1/4 tsp salt and slowly beat in a little of the hot milk. Combine the two mixtures and pour into one. Set cups in pan of hot water. Bake in a preheated 375 degree oven for about 35-40 minutes, or until a knife blade inserted in the center comes out clean. Remove cups immediately from the pan of water. Chill and serve. Sherry Custard Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half eggshells full of heavy, sweet sherry. Beat again until blended. Add boiling water to lower part of double boiler. Cook over boiling water, beating constantly, for about 5 minutes or until mixture begins to thicken. Remove from heat immediately upon first sign of bubble. Cool. Place in refrigerator. Serve in sherbet or parfait glasses. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8 inch thick. With a sharp knife, cut in to 2-inch squares or shapes as desired and place each one on an ungreased baking sheet. Prick each cracker all the way through 2 or 3 times Augustine Posted in FidoNet Cooking Conference by Sonya Whitaker-Quandt 1/92 Refined sugar was scarce and a high priced commodity during colonial times, and many families substituted tree-sweetnin', bee-sweetnin', and molasses. Scald 2 cups milk in top of double boiler over boiling water; then stir in in a little of the hot milk. Combine the two mixtures and pour into 6 custard cups; sprinkle with a little mace or nutmeg on top of each one. Set cups in pan of hot water. Bake in a preheated 375 degree oven for about 35-40 minutes, or until a knife blade inserted in the center comes out clean. Remove cups immediately from the pan of water. Chill and serve. Sherry Custard Break the yolks of 6 eggs into the top of a double boiler. Add 6 level tsp sugar. Beat with a rotary beater until light and lemon-colored. Add 6 half eggshells full of heavy, sweet sherry. Beat again until blended. Add boiling water to lower part of double boiler. Cook over boiling water, beating constantly, for about 5 minutes or until mixture begins to thicken. Remove from heat immediately upon first sign of bubble. Cool. Place in refrigerator. Serve in sherbet or parfait glasses. combined, using about 10 on/off turns. Sprinkle flour over and blend just until granular crumbs form, about 15 seconds. Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top). Boil orange peel in salt water, 10 minutes. Drain and cut fine. Add water, sugar and cook until thick and tender. Add egg, milk, flour and baking powder. Bake in moderate oven 3/4 hour. (Can use sour milk with 1/2 t. baking soda and 1 t. baking powder). NOTE: Moderate oven is 350 - 400 F. Fill each with about 1/2 tsp preserves. Let cool in pan 10 minutes. Transfer to racks and cool completely. Beat butter and sugar in small mixer bowl until light and fluffy. Beat in corn syrup gradually. Stir in orange peel. se are addictive and a threat to your hips. They are THAT good. These will keep in an airtight container for 2 days or frozen for future use. Substitute any type of jam or preserves. Beat all ingredients together until smooth. If too thick for spreading,add a few drops of water as needed. use for health reasons). Notes ********** RECIPE ENDS ******** enver Post Food Section 11/4/94 Formatted for MM by Pegg Seevers Notes ********** RECIPE ENDS ******** My mother, of Welsh heritage, was fond of a mid-afternoon sip of tea, accompanied by light cookies. These were a favorite. In a large bowl, cream butter and sugar. Add slightly beaten egg, mixing well. Stir in flour, salt and grated orange rind. Refrigerate dough for one half hour. Preheat oven to 375. Put a small walnut-size ball of batter on a lightly greased cookie sheet. Cover with a square of wax paper and press with the flat bottom of a glass until very flat and thin. Bake at 375 for 5 minutes. Cookies will be light brown when done. Remove from cookie sheet with a spatula and let cool on waxed paper. Yield: 4 dozen. Margo H. Tyler, Silver Spring, MD Randy Shearer ''4>> 2. In a medium bowl or in a food processor, combine cream cheese, Parmesan cheese, mayonnaise, oregano, and garlic. Blend until well mixed. Refrigerate until firm but still pliable, about 1 hour. Place cheese mixture on a serving board or platter and form into shape of a pine cone. Stud top with toasted slivered almonds to complete illusion. Serve with crackers. New York MM Format by John Hartman Indianapolis, IN 5 Feb 1997 <@t=g Cook potatoes in boiling water to cover 30 minutes or until tender. Drain potatoes, and mash. Add 1/4 cup Parmesan cheese, milk, salt, pepper, and nutmeg; beat at medium speed of an electric mixer just until mixture is smooth. Stir in egg substitute. Pipe or spoon potato mixture into 6 mounds on a baking sheet coated with vegetable cooking spray; sprinkle evenly with 1 tablespoon Parmesan cheese. Bake potato mixture at 350 degrees for 25 to 30 minutes or until lightly browned. e omelet is slig Shell the prawns and butterfly them. Season with salt, Worcestershire sauce and lemon juice. In a separate bowl, mix the breadcrumbs and Parmesan cheese. Dip the seasoned prawns into the DIPPING BATTER and roll them in the breadcrumb/cheese mix. Deep fat fry them at 350 degrees for approximately 2 minutes until golden brown. DIPPING BATTER: Mix all ingredients together. Mix cheese, mayonnaise, vinegar, basil and garlic in large glass or plastic bowl. Stir in remaining ingredients. Cover and refrigerate at least 2 hours. 6 SERVINGS (ABOUT 1 CUP EACH); 230 CALORIES PER SERVING. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Here's a vegetarian main dish that I quite liked. Granted, it's not the melanzana parmasana I enjoyed in Naples it is quite tasty on it's own merits. Note: My variations are in (). TM- I enjoyed this recipes. Will try it with the bread crumbs next time. (Peel and) Slice the eggplant lengthwise into 1/2" (1/4") slabs. Brush both sides of all pieces with olive oil. Arrange (in 9x13" pan) on a cookie sheet. Bake at 400F for 15 min. Set aside. Place pinto beans or chick-peas (I used the chick peas, next time I'd mash all of them as the whole pea texture was not exactly what I had in mind) into a bowl or dish. Mash about half of them with a fork. Set aside. In a large frying pan, saute the onions in 1T oil until soft. Add the mushrooms (I used a 4 1/2oz can, drained) and garlic. Cook until the liquid that the mushrooms have released has evaporated. Set aside. Crumble the cheese, set aside. (I used shredded mild cheddar and shredded Mozzarella/Provolone mix - it was what I had in the fridge. ) Slice the zucchini lengthwise into 1/4" slabs. Steam for 7 min, then drain on a cotton towel. (I nuked mine for about 4 min total) Set aside. To assemble, oil a 9x13" baking dish. Arrange the eggplant slices in 1 layer in the bottom. Cover with the beans. Sprinkle beans with half the oregano (another substitution - baby started crying so since Italian seasoning was the only one close at hand used that instead of oregano - next time I'll try it with just oregano as suggested. ) Then spread on the mushroom mixture, and top it with a layer of cheese. Sprinkle cheese with remaining oregano. Layer on the zucchini, then cover with tomato sauce (here I used Ragu garden with mushroom) and crumbs. Bake at 350F for 45 min. Allow to stand for 10 min before cutting into squares and serving. Note: You can assemble the casserole and refrigerate until ready to bake. Bake at 350F for 35 min. If you omit the cheese, serve with a nut or seed dessert for added protein. gret Gin and Alfred E. Castle, * Parakeets are a small, long-tailed tropical parrot. Method: Prepare the birds, and truss them like a quail or any other small bird. Line a pie-dish with the beef, over it place 6 of the paraquets, intersperse slices of egg, parsley and lemon-rind, dredge lightly with flour, and season with salt and pepper. Cover with the bacon cut into strips, lay the rest of the birds on the top, intersperse slices of egg, season with salt and pepper, and sprinkle with parsley and lemon-rind as before; three-quarter fill the dish with cold water, cover with puff-paste, and bake in a quick oven. Time: About 2-1/2 hours. SUFFICIENT for about 12 persons. From Mrs. Beeton's All About Cookery, Ward, Lock & Co. , Limited, date unknown. yoghurt 3.25c h 11766 3/4" stick of cinnamon 1.00ea i 11766 salt In a large pot, combine all the ingredients except the salt, pepper, chives & parsley. Cover the pot & bring to a boil. Lower heat & simmer for 30 minutes. Cool slightly, then puree. Season with salt & pepper & garnish with chives & parsley. "Vegetarian Times" April, 1992 l 11766 water or beef broth 3.67c m 11767 Green Tomatoe Prepare the artichokes as directed in "How to Prepare Artichokes- Jewish Style" ,cut in half lengthwise and keep in lemon water until you are ready to cook them. "Drain and place in a large pan, where they cut fit in a large pan, where they can fit in a single layer, with the cut side up. Add 2 cups of cold water. Sprinkle with salt, pepper and half the oil. Combine garlic and parsley and spread over the artichoke halves. Cook over moderate heat, covered, for 30 to 45 minutes, depending on size and freshness of artichokes. Remove from heat. Sprinkle with bread crumbs and the remaining oil. Just before serving, place under the broiler, or in a 300F oven for 3 minutes or until the tops begin to brown. Spread bread slices with butter. Fry or grill on both sides until golden brown. To serve,spoon chili over bread. Drop 2 eggs on each slices. Put cream cheese and olives into blender container. Cover; blend at high speed until well mixed. Add sherry and Worcestershire sauce. Cover; blend at high speed until smooth. Add cheddar cheese and seasoned salts. Cover; blend at high speed until smooth. If necessary , stop blender during processing and push ingredients toward blades with rubber spatula. Turn mixture onto aluminum foil or waxed paper. Refrigerate several hours or overnight. About 30 minutes before serving time, put parsley sprigs into blender container. Cover; blend at medium speed until finely chopped. Empty onto waxed paper. Shape cheese mixture into ball; roll in parsley to coat competely. Serving suggestion: Serve with crackers or small rye bread slices. Makes one 3-inch ball From Famous Brands, Cooking with Eggs and Cheese Roll each into a ball and cover with damp cloth. Work dough ball into a hemisphere. Put 2 Tbs. Cut bread slices into 1/2-in cubes. Melt butter in a heavy large skillet over medium heat. Add bread cubes. Season with salt. Cook until light brown, stirring frequently, about 5 minutes. Stir in parsley. Drain on paper towels. (Can be prepared 6 hours ahead. Cool completely. Cover tightly. 5" X 2. 5" squares of wax paper. Place in steamer at least 2" apart, steam for 15 - 20 Prepare and cook whole parsnips as directed; mash parsnips. Mix parsnips, flour, salt, pepper, margarine, onion and egg. Shape into 8 patties. Coat with bread crumbs. Heat shortening in 10-inch skillet over medium heat until hot. Cook patties in shortening about 5 minutes, turning once, until golden brown. 4 SERVINGS; 315 CALORIES PER SERVING. rocessor and scrape sides of bowl during processing, if necessary. Makes about 1 cup. SUGAR ICING: Mix 1 cup sugar, 1 teaspoon butter and 2 to 3 tab When shopping, look for firm, nicely shaped, unblemished parsnips that. 1-1/2 POUNDS (6 TO 8 MEDIUM) YIELD 4 SERVINGS; 130 CALORIES PER SERVING. To Prepare: Scrape or pare. Leave whole or cut in half, fourths, 1/4-inch slices or strips. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add parsnips. Cover and heat to boiling; reduce heat. Boil whole parsnips or halves 15 to 20 minutes, slices or strips 7 to 9 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place parsnips (whole or slices) in basket. Cover tightly and heat to boiling; reduce heat. Steam whole parsnips 20 to 25 minutes, slices 8 to 10 minutes or until tender. To Microwave: Place parsnips (slices or strips) and 1/4 cup water in 1-quart microwavable casserole. Cover tightly and microwave on high 8 to 10 minutes, stirring after 4 minutes, until tender. Let stand covered 1 minute; drain. ustard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstar Have cheese at room temperature. In a mixing bowl; shred cracker barrel cheese. Mix with pastry blender. Mix jar of pimento cheese with blender. Add other ingredients and mix into bowl. Form into a ball and put on foil covered dish - cover ball also. Refrigerate for 3-4 hours. Roll in ground nuts. ein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chopped pecans Chopped parsley In large mixing bowl, beat cream cheese and cheddar cheese at medium speed with electric mixer until well blended. Add remaining ingredients except pecans and parsley; mix well. Chill several hours or overnight. Shape into log; garnish with nuts and parsley. Serve with crackers. Approximately 2 cups. Prep time: 15 minutes plus chilling Microwave Tip: To soften cream cheese, microwave in bowl on medium (50%) 2 minutes. Variations: Omit pecans. Roll in finely chopped parsley, dried beef or toasted chopped almonds. Shape into 1 large or 1 inch balls. Coat with chopped parsley. Serve with crackers or cucumber slices. Shape into pyramid. Coat one side with chopped nuts, parsley, and chopped dried beef. Shape into football with pimento strip lacing. dded lower-fat or 0.00 Regular cheddar cheese, or 0.00 Monterey Jack cheese with 0.00 Jalapeno peppers 0.25 c Sliced pitted ripe olives Mix dates and water and allow to cool. Combine 3c sugar, shortening, eggs, cocoa and flour. Add baking soda to date mixture and combine. Pour into 2 greased loaf pans and sprinkle with topping of 1c sugar, nuts and chocolate bits. Bake at 350 degrees for 45-50 minutes. Slice and serve hot. Garnish with whipped cream. Henry D. Chaplin of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of With their mayonnaise binding, be sure to keep Deviled Eggs chilled-in. Cut eggs lengthwise in half. Slip out egg yolks and mash with fork. Mix in mayonnaise, mustard, salt and pepper. Fill egg whites with egg yolk mixture, heaping it lightly. Garnish each deviled egg half with caviar, parsley, scallions, capers, shrimp, anchovy or olives. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 12 APPETIZERS; 70 CALORIES PER APPETIZER. Deviled Eggs are not eggs with bad character. They are spicy stuffed eggs that get their name from the term to devil, meaning to season with warming spices and condiment making them devilishly good. These eggs are great at the buffet table and always welcome at picnics, sports events and anywhere else people want easy, portable food. , 15 g total fat (3 g sat. fat), 42 mg chol. , 566 mg sodium, 42 g carbo. PARTY FODDER Combine last four ingredients in large roasting pan. Add cereal and pretzels. Bake at 250 degrees for an hour, stirring every 15 minutes. Add the nuts during the last 15 minutes of baking. The size of cereal may vary, use your own judgment. ***** RECIPE ENDS ******** Combine ingredients. Form 1-inch balls. Fry in oil, turning fairly often, about 12 minutes, till browned through. Serve warm and provide sauces for dipping : salsa (your favorite), catsup, horseradish (see below), kinky peanut sauce (see below) Horseradish - Combine 2 tbs sour cream with 1 tbs horseradish. Stir in some ground pepper and a squeeze of lemon. Kinky peanut sauce - melt 2 tbs peanut butter and 1 tsp honey. Melt butter in small saucepan; stir in seasonings and toasted sesame seed. (Toast seeds in a 350 oven for 15 minutes or until golden brown) Pour hot seasoned butter over dry cereals, pretzel sticks and nuts. Mix thoroughly until all pieces are coated. Spread evenly in a 15 1/2 x 10 1/2 x 1/4 inch baking pan and bake in 250 oven for 1 hour, stirring occasionally. Makes 2 quarts. (I am assuming that when they talk about bite sized cereal, they mean Chex??) ** VARIATION ** CURRIED NIBBLERS: substitute 1/2 tsp curry powder, 1/2 tsp cinnamon, 2 tsp onion salt and dash cayenne or red pepper for the above seasonings. ts Salt 0.50 ts Pepper 0.50 ts Allspice 0.50 ts Nutmeg 2.00 c Terrapin; cooked & picked 0.50 c Sherry Instructions: To cook terrapins: Boil a few and pick them, cutting out the gall bladder, which is attached to the liver. Be sure not to break the gall sac. Mix together: Pour over mixture and mix well. Spread on cookie sheet and bake at 250 for about 45 minutes, stirring every 15 minutes. Spread on paper towels to cool. Force egg yolks through a sieve, then cream then with butter. Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. Add terrapin and sherry, and heat thoroughly. Notes ********** RECIPE ENDS ******** Combine beans, water, bay leaf & garlic in a large pot. Bring to a boil & cook for 70 to 80 minutes till tender. Remove bay leaf & drain beans. Stir in salt, marjoram & oregano. Combine TVP, hot water & ketchup. Set aside. Saute onion in olive oil till soft. When mushrooms have soaked for 15 minutes, remove & slice into 1 inch strips about 14 inch wide. Set aside. Combine beans, onion & TVP mixture in a food processor along with mirin, soy sauce, pepper & mace. Blend till smooth. Fold in the mushroom strips. Pack mixture into a lightly oiled 1-quart mold. Cover with foil, place in a pan of hot water & bake at 350F for 1 hour. Remove from oven. Place a plate on top of pate & weight down till the pate becomes firm. Let cool in the fridge. Turn out onto a plate to serve. Serve as a spread on thin slices of melba toast or crackers. "Vegetarian Times" February, 1992 Store leftover pie in refrigerator. from Inland Valley Daily Bulletin October 6, 1994 typed by Tiffany Hall-Graham Preheat oven to 400F. Place bread crumbs in a small dish. dip chicken livers in melted butter, then in bread crumbs to coat. Place on a lightly greased baking sheet. Bake livers for 15 to 20 minutes, until they are cooked through and ctispy on the outside. Meanwhile, in a small saucepan, combine ketchup, brown sugar, mustard, and Worcestershire. Heat sauce to boiling, stirring to dissolve sugar. Serve the warm livers with the hot sauce for dipping. Bake on middle shelf of pr *** Use a chopped chutney or chutney sauce. *** Add coconut before mixing the ingredients all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. Shape the mixture into 3/4-inch meatballs and bake at 400 degrees F. for about 15 minutes. Drain off the excess fat. In a large skillet, heat the remaining ingredients to boiling. Add the meatballs, cover and simmer, stirring occasionally, until the sauce thickens and meatballs are glazed, about 20 minutes. Serve with wooden or plastic picks. d In a large bowl, combine potatoes, sour cream, cream cheese, chives and garlic powder. Turn into a greased 2-qt. casserole. Combine bread crumbs with butter, sprinkle over potatoes. Bake at 350 for 50-60 minutes. Top with cheese and serve immediately. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sushi, a representative food of Japan, is a vinegared rice garnished with an assortment of fresh vegetables, fish and seasonings. You'll find many of the ingredients . and the bamboo mat . at an Oriental food store. RICE: Cook rice in water for about 25 minutes or until all the liquid is absorbed. Spread rice evenly over bottom of a large glass or wooden bowl. Mix vinegar, sugar and salt together in a small bowl. Sprinkle vinegar mixture generously over the rice. You may not need all the vinegar mixture. The rice should remain somewhat dry. With a large wooden spoon, mix rice with a slicing motion. Leave the rice in the bowl, covered with a damp cloth. ROLLS: 1 pk Nori Seaweed, large or medium (Quality nori seaweed must be crisp. Look for a well-sealed package. ) 1 Bamboo Mat, medium or large, for rolling sushi FILLINGS . Chose from these combinations: 1 Cucumber, cut into thin strips the same length as seaweed 1 Avocado, peeled, pitted and cut into thin strips Fresh Cilantro, minced 2 oz Daikon Radish, cut into strips 2 oz Pickled Ginger 4 oz Small Shrimp, cooked 4 oz Prosciutto 1 Cucumber, cut into thin strips 1 Avocado, peeled, pitted and cut into thin strips 2 oz Pickled Ginger TO ASSEMBLE SUSHI ROLLS: Place one sheet of nori seaweed on the bamboo mat. Spread approximately 3/4 cup rice onto seaweed; flatten with the back of a spoon. Leave uncovered 3/8 inch (1 cm) at front of sheet and 3/4 inch (2 cm at end of sheet. Place all filling ingredients at center. To form roll, lift one end of the mat and begin to roll and compress the seaweed. Use the mat only to help form the roll. (It may be difficult at first to keep the mat from rolling with the seaweed. ) Moisten end of seaweed with a small amount of water to seal the roll. Cut into rounds approximately 1/2 inch thick. Yield: 10 servings; 5 rolls, 6 pieces/roll Cilantro Shrimp Prosciutto Filling Filling Filling One Serving = 3 pieces Calories: 79 68 95 Protein: 2 g 3 g 4g Fat: 2 g <1 g 3 g Carbohydrate: 14 g 13 g 14 g Fiber: 1. 5 g 0. 9 g 1. 5 g Cholesterol: 0 mg 13 mg 4 mg Sodium: 203 mg 215 mg 317 mg Potassium: 160 mg 100 mg 257 Exchange: Starch/Bread 1 1 1 Fat - - 1/2 145 minutes or until done. Remove from pan. 6 SERVINGS; 375 CALORIES PER SERVING. To Microwave: Prepare as directed. Place in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover with waxed paper and microwave on high 14 to 17 minutes, rotating dish 1/2 turn after 7 minutes. Let stand on flat, heatproof surfa Preheat oven to 350F 2. Cream butter and sugar together using an electric mixer at medium speed. Add extracts and beat well. Scrape bowl. Add flour, choco- late chips, and almonds, and blend on low speed until just mixed. Do not overbeat. Shape rounded tablespoons full into 1 1/2 inch balls and place on ungreased cookie sheet 2 inches apart. Press balls with palm of your hand or bottom of a drinking glass into 1/2" thick cookies. Bake 15-17 minutes of until just beginning to brown. Cool on a flat surface. r cookie sheet with cooking parchment paper or heavy brown paper. Beat egg whites and cream of tartar in medium bowl until foamy. Beat in sugar, 1 tablespoon at a time; continue beating until stiff and glossy. Do not underbeat. Drop meringue by 1/3 cupfuls onto brown paper. Shape into circles, building up sides. Bake 1 hour. Turn off oven and leave meringues in oven with door closed for 1-1/2 hours. Finish cooling meringues at room temperature. 8 TO 10 SERVINGS; 75 In the top of a double boiler, whisk egg yolks, sugar, hot juice, salt, lemon rind and lemon Juice. Cook over boiling water 8-10 minutes, stirring constantly, or until mixture thickens and clings to the back of a spoon. Remove from heat. Cool 3-4 minutes, stir several times. Stir in butter, one tablespoon at a time. Cover mixture and refrigerate until needed. Can be made one week m advance. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chill both ingredients and champagne flutes. Pour in juice, then champagne. May garnish with a strawberry. 00 tb Cornstarch 1.00 Clove garlic, cut into halve 1.00 c Dry white wine 1.00 tb Lemon juice 3.00 tb Kirsch or dry sherry 0.50 ts Salt 0.12 ts White pepper 0.00 French bread, cut into 1-inc Instructions: Toss cheeses with cornstarch until coated. Cook pasta till al dente. Rinse & drain. Put in large bowl & add rest of the ingredients. Mix thoroughly & serve at room temperature. Nava Atlas, "Vegetariana" r low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. PASTA GARNISH: freshly ground black pepper and Parmesan cheese, optional '''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' PESTO: Place ingredients in bowl of food processor. Process until smooth, using rubber scraper to push down the sides occasionally. Makes 1/2 cup. Variations: - add 3/4 c freshly grated Parmesan Cheese - subst. cream cheese, kefir, or Neufchatel cheese for oil - subst. walnuts or hazelnuts for pine nuts PASTA: Boil a large pot of water; cook pasta until al dente. While pasta is cooking, prepare pesto; set aside, covered. Steam carrots. Meanwhile, in skillet, heat oil. Add zucchini and peapods. Stir continuously until crisp/tender. When pasta is done, drain well; toss pesto with noodles until they are well coated. Then toss in vegetables. Garnish with pepper and cheese. VARIATIONS: - add 1/2 c Parmesan cheese to Pesto : - add or substitute other steamed or sauteed vegetables such as mushrooms, peas, or sweet red pepper. p cloth and let ris * rinsed well, then drained GARNISH: grated Parmesan cheese, optional Cook pasta in boiling water for about 6 minutes, until al dente. While pasta is cooking, in Dutch oven or 4-5 qt saucepan, heat oil. Stir in onion, garlic, and green pepper. Saute till tender. Stir in remaining ingredients except macaroni. Cover and cook for 10 minutes. When pasta is done, drain well. Stir into other ingredients. Heat. Garnish if desired. Variations: - substitute or add other vegetables such as chopped sweet red shredded carrot to sauteed veggies; substitute 1 t basil and 1 t oregano for savory, thyme, and cayenne pepper. "Simply French" Patricia Wells Notes ********** RECIPE ENDS ******** 13808 Cinnamon 0.50ts d 13808 Margarine, softened 0.25c * Garlic cloves should be finely chopped. In medium skillet, heat oil and cook garlic with bread crumbs over medium heat, stirring constantly, until garlic and bread crumbs are golden. Stir in pepper; set aside. In large saucepan, thoroughly blend golden onion recipe soup mix with water. Bring to a boil, then stir in uncooked noodles. Simmer uncovered stirring frequently, 7 minutes or until noodles are tender. (DO NOT DRAIN!) remove from heat, then toss with bread crumb mixture and parsley. Sprinkle with cheese and serve. Makes about 4 appetizer or 2 main-dish servings. bled Eggs Serves :4 KeyWords :Mexican Cheese/dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute beef in oil in a large 10-qt. pot until beef starts to brown. Add onions, carrots, celery and tomatoes and simmer for about 10 minutes. Drain and rinse beans and add to the pot. Also add beef stock, oregano, >> pepper, Tabasco, spaghetti sauce, and noodles. Simmer until celery and carrots are tender, about 45 minutes. This recipe will make 9 quarts of soup!!! Great for guests!!! Add the potatoes and cover. Heat t Add oil, shrimp and mushrooms to hot saute pan. Cook until shrimp changes color. Add crabmeat and crawfish; toss. Add cream and pesto mix. Reduce until thickened. Add tomatoes and green onion. Toss; add pasta. Toss to distribute sauce evenly. Serve family-style on platter. excess fat from the skillet reserving 1 Tbls in the skillet. Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown. Mix the eggs, * (fresh or dried: spaghetti, noodles, shells, etc. ) This pasta dish is one that comes in handy all the time. Use it to serve with chicken and fish dishes. Cook pasta (spaghetti, noodles, shells or any other type) in boiling water until it's ready. Place pasta in a mixing bowl and add some Parmesan cheese and butter, then mix it all up. til the eggs are cooked all the way through but still moist, about 3 to 5 minutes. Notes ********** Cover and Saute the Onion Without Browning for 5 Minutes. add the Carrots and Cook for 10 Minutes. Then Put in the Zucchini for Another 5 Minutes. add the Peas or Snow Peas and Cook for 2-3 Minutes. Just Before the Vegetables Are Ready Cook the Vermicellis in a Large Saucepan until AL Dente. Drain Immediately and Return To Pan. add the Vegetables To the Vermicelli, Together With the Mint and Pepper. Mix and Then Serve Garnished With Mint. Sugar COOK THE PASTA UNTIL AL DENTA. MEANWHILE PLACE THE ONIONS IN A LARGE SKILLET WIITH A 1/4 CUP OF THE STOCK ANDD COOK OVER MEDIUM HEAT UNTIL TRANSLUCENT. ADD THE MUSHROOMS CARROTS,BROCOLI,AND REMAINING STOCK,SOY SAUC AND CAYENNE. BRIING TO A BOIL. THEN REDUCE HEAT TO LOW,COVER,SIMMER JUST UNT THE BROCOLI IS BRIGHT GREEN,BUT STILL QUITE HARD. ABOUT TEN MINUTES. STIR THE SEA SCALLOPS INTO THE VEGETABLES AND COOK UNTIL THE SCALLOPS ARE COOKED THROUGH AND OPAQUE AND THE VEGETABLES ARE CRISP ANDD TENDER. 1 2 MINUTES. DRAIN THE PASTA,PLACE ON A SERVING PLATE,AND SPOON THE VEGETABLE MIXTURE ON TOP. GARNISH WITH MINCED PARSLEY,VARIATION USE 1/2 POUND OF SCALLOPS. 15737 Can mushrooms, drained 1.00sm c 15737 Milk 1.50c d 15737 Chopped Cook pasta as directed on the box. Drain. Add a little Italian dressing to prevent sticking together. Cool. While pasta is cooling, cut up all fresh vegetables into bite size pieces. Add any vegetables that you prefer. In a large bowl, add vegetables to pasta. Add Italian dressing and mix thoroughly. Chill salad. Prior to serving, add remaining Italian dressing and mix again. Salad is excellant when cold. The longer you chill it, the better it is. h 15738 Cook the pasta, drain and cool. Mix all ingredients together, season with salt and pepper and add a little parsley, basil and any other spices you may like to taste. Chill for at least one hour. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook broccoli, carrots and celery, mix with pasta and dressing. Serve with minestrone soup for lunch. 00 ds Paprika 1.00 c Cheese, grated Instructions: Add milk and beaten eggs and mix well. Add salt, Paprika, and cheese. Mix thoroughly. Pour into well oiled mold. cover with paper and place Cook pasta till al dente. Rinse with cool water. Drain & put in mixing bowl. Chop artichokes into bite-sized pieces. Add to pasta. Add sprouts & then the rest of the ingredients. Mix well & allow to stand for 2 hours at room temperature or in the fridge. Nava Atlas, "Vegetariana" Notes ********** RECIPE ENDS ******** 1288 4 -1 -1 -1.00 -1.00 -1.00 -1. Cook the pasta al dente, then rinse it with cool water. Drain the pasta well and put it in a mixing bowl. Chop the artichokes into bite-sized pieces and add them to the pasta. Add the alfalfa sprouts, separating the strands as much as possible with a fork, and the remaining ingredients. Mix well and allow to stand for 1 to 2 hours either at room temperature or refrigerated before serving. Variation: To serve as a main dish salad, garnish with hard-boiled eggs or add some diced mozzarella cheese. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4455FBen & Jerry's Heath Bar Crunch Ice Cream Ice Cream 1294 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 4456FBen & Jerry's Kiwi Ice Cream Cook pasta in large pot of boiling, salted water until tender, but firm, 8 to 12 minutes, stirring often. Drain well and rinse with cold water. Shake out excess water and toss pasta with oil. Combine mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. .00 -1 * or 1 T dried chives or 1 chopped scallion GARNISH: Sliced almonds, cherry tomatoes, lemon wedges, fresh basil leaves or fresh parley sprigs, or sauteed pine nuts, and Parmesan cheese, optional. Bring a large pot of water to a boil; cook pasta until al dente. While pasta is cooking, combine FILLING ingredients in a med bowl. Set aside. In a large bowl, combine VINAIGRETTE ingredients. Set aside. When pasta is done, drain well, rinse under cold water, and drain well again. Toss shells with dressing to coat. Stuff shells with filling mixture, allowing 1 heaping Tablespoon for each. Arrange on serving platter. Drizzle each with some of the remaining dressing. Top with garnish(es) and serve immediately or chill. VARIATIONS: ~ substitute 6 pieces of lasagna for pasta shells, spread each with filling, then roll up jelly-roll fashion : - substitute 1/2 to 1 cup mashed tofu for part of ricotta cheese, or for all of ricotta if you're a real tofu fan : - in place of Lemon Vinaigrette, use Herbed Tomato Sauce CH 4.0 RECIPE BEGINS ******** Title :Super Grilled Cheese Serves :4 KeyWords :American Dairy Cheese/dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook broccoli to desired tenderness in lightly salted boiling water. RESERVE 1 CUP of BROCCOLI COOKING WATER. Drain remaining water from broccoli and cut into bite-size chunks; set aside. In a medium size saucepan; heat olive oil over medium, add garlic slices and stir until lightly and evenly browned. (At this point, you can remove and dicard the garlic, but I always leave it in!) Add the butter, stirring until melted. Add red pepper flakes and simmer 3 minutes. Add the reserved broccoli water and simmer another minute. Turn off heat and stir in broccoli. Cover and set aside while cooking pasta. Place cooked pasta into large bowl. Pour broccoli sauce over pasta. Toss to coat and serve with freshly grated Parmesan cheese and black pepper. Place sandwiches, margarine sides down, in skillet. Spread tops of bread with margarine. Cook uncovered over medium heat about 5 minutes or until golden brown. Turn and cook 2 to 3 minutes Cook bacon until half crispy. Set aside and drain the fat out of pan. Add cream and cook over meduim high heat until it's reduced by half. Add bacon. When done, set pan aside. In a frypan, use enough oil to cover the surface. Heat until a few drops start to spit. Add Shrimp and cook until shells turn pink and shrimp just begin to lose their transparency. Turn once and remove to plate to cool. peel off shrimp shells. Place shrimp back in pan, add the wine and cook on low heat; simmer. Simmer until there is just 1/4 cup of liquid remaining. Add the cream and set aside. peel asparagus and cut into 1/2 inch size pieces. Steam or blanch until tender. Drain and rince with very cold water and wrap in towel to dry. In a large pot bring water to boil and add pasta and a dash of salt and oil. cook until done or to your taste. drain and toss in a little butter. Reheat cream with shrimp. Add the asparagus. season to taste. Mix pasta and sauce together. Sprinkle with chives and serve with warm crusty bread. a tube, have a center backbone, separating two thick fillets. A line of bones extends upward from the spine, and a pair of bone creates an oval on the lower side of the fish, enclosing the entrails. You can create four fillets, but usually one is cut from each side. To fillet: Lay the fish on one side, with its tail towards you. Slice along the backbone from head to tail, exposing the backbone. Hold a knife * preferably buckwheat noodles or Chinese wheat noodles GARNISHES: scallion curls, fresh coriander sprigs, toasted sesame seeds, or chopped dry-roasted unsalted peanuts, optional. NOTE: Chinese wheat noodles are compacted into cubes. To cook, break the cubes and drop into boiling water. When water returns to a boil, cook for 3 minutes and drain. They may be served as is or patted dry and sauteed in oil until lightly browned. Bring a large pot of water to a boil, cook pasta until al dente. While pasta is cooking, steam peas. In a large bowl, combine remaining ingredients. When pasta is done, drain well. Toss dressing with pasta; add peas and toss again. Top with garnish. VARIATIONS: saute 6 oz chopped spinach in 1 T safflower oil until limp; toss with noodles and sauce ~ add or substitute other veggies such as sauteed sliced mushrooms, blanched pea pods, sweet red peppers, steamed broccoli, steamed sliced carrots, or scallions. If you add several, the amount of dressing may need to be increased. - chill or bring to room temp and serve as side dish or salad ried Tomato-Noodle Pudding Serves :8 KeyWords :Side Dish Cheese/dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 in a Large Pot, Bring Approximately 6 Cups Of Water To a Boil. Blanch the Carrots and Broccoli for 2 To 3 Minutes. Drain and Save the Water. Heat Oil in a Large Skillet and Quickly Saute the Onions, Mushrooms and Zucchini. in a Large Pot, With the Water from the Vegetables, Cook the Linguini for About 7 To 8 Minutes until AL Dente (Firm). Meanwhile, Coat a Large Skillet With Olive Oil and Heat. add minced Garlic (Use More Oil If Needed). Combine All the Vegetables and Saute until Very Hot. Gently Mix the Vegetables and Season With Pepper and Minced Garlic. Drain the Linguini and Toss in Olive Oil and Oleo. Mix the Linguini With the Vegetables and Serve Immediately While Hot. 24705 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 15649 Hot Honeyed Chicken And Walnut Salad Chicken Cook pasta. Heat the oil in small frying pan, add garlic. Saute for just a moment. Drain pasta, toss all ingredients together. Salt and pepper to taste. -1.00 -1 -1.00 -1.00 -1.00 sal 15650 Hot Horseradish Sauce Penn Dutch Sauce/condm 24707 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sa Scrape and trim the asparagus. Slice the spears on the bias, creating lengths of 1/4 inch. In a kettle, bring 3 quarts of water to a boil. Add the fettuccine, boiling vigorously for 9 to 12 minutes. Do not overcook; the pasta should be al dente. Reserve 1/4 cup of the cooking water and drain the pasta. Melt the butter in the kettle and add the asparagus. Saute for about 1 minute and add the fettuccine, goat cheese, chives and the pepper. Pour in the reserved water. Toss well and serve. 00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15653 Hot N Spicy Wings Chicken Wings 24711 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 15654 Hot Onion Squares GARNISH: halved cherry tomatoes, parsley sprigs, sweet red pepper strips, steamed asparagus spears, or sauteed mushroom caps dusted with paprika. Boil a large pot of warer; cook pasta until al dente. While pasta is cooking, in a small skillet, melt margarine. Add pine nuts and onion, stirring occasionally over medium heat for about 5 minutes, until pine nuts are lightly browned and onion is softened. Set aside. In a small bowl, beat cheese with remaining ingredients. Stir in pine nuts and onion. When pasta is done, drain well; toss with sauce. Top with freshly ground pepper and garnishes. VARIATIONS: - substitute raw cashews for pine nuts : - substitute basil for tarragon : - add 1/2 c chopped, cooked spinach to ricotta-sauce mixture sau 15657 Hot Pickled Vegetables Relishes Mexican 24720 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Mix all the meatball ingredients thoroughly; I season the meat with 1 tablespoon grated Parmesan, 2 tablespoons basil and 1 smallish garlic clove, as well as salt and pepper. Flour your hands and shape the mixture into about 32 small balls. Fry in batches in a non-stick pan for 5 minutes or more until golden and cooked right through. Shake the pan frequently so the meatballs keep in good shape and cook evenly. Transfer to a casserole and keep hot. Slice the mushrooms thickly, saute' them well and add them to the meatballs. Then "wash out" the frying pan with the chicken stock. Make a smooth rich sauce with the butter, flour, stock and cream. Add any juices that have collected in the casserole and simmer for several minutes. Away from the heat, season with salt and pepper, 2 tablespoons Parmesan and 1 heaped teaspoon Dijon mustard. Pour the sauce over the meatballs, cover and keep hot in a low oven. The mixture can be kept hot for some time without spoiling, or it can be prepared ahead and reheated close to serving. Boil the pasta until al dente and drain well. Add it to the casserole together with a small handful of fresh herbs -- about 2 tablespoons each basil and chives, and 1 of parsley -- and toss gently to mix well. Garnish with more basil, and serve with an undressed salad. mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to GARNISH: cherry tomatoes or broccoli florets, more grated Parmesan cheese, and sprinkling of freshly ground black pepper, optional. Boil a large pot of water; cook pasta until al dente. While pasta is cooking, in bowl of food processor, place ricotta, yogurt, margarine, garlic, walnuts, and chhese; process till smooth. Stir in remaining ingredients. When pasta is done, drain well. Toss with sauce. Top with garnishes and serve immediately. VARIATIONS: - when sauce is tossed with pasta, add steamed vegetables such as peas, broccoli, cut green beans, and spinach : - serve cold as pasta salad : - for Fettucine Almost Alfredo, substitute 1/4 cup milk and 1/4 cup vegetable stock for the yogurt; omit garlic, walnuts parsley, and basil; garnish with almond slices, parsley sprigs, and cherry tomatoes or cut steamed asparagus VING. To Microwave: Prepare chicken as directed. Arrange coated chicken breast halves, seam sides down, on m 2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 - 6 Servings VARIATIONS: - add more red pepper to taste : - try Szechwan Peanut Dressing as a warm topping on steamed : vegetables, especially on green beans,broccoli, or cauliflower : - make extra dressing to refrigerate and serve later on : chilled steamed green beans or broccoli c 14213 Peanut butter,crunchy 1.50c d 14213 Vanilla 1.00ts 2 cups Cherry Tomatoes GARNISH: chopped scallion, optional Bring large pot of water to boil; cook pasta until al dente. While pasta is cooking, steam broccoli florets. In a med mixing bowl, whisk together peanut butter and stock or water until smoooth. Stir in remaining dressing ingredients. When pasta is done, drain well. Pour sauce over pasta; toss to coat well. Add broccolli and tomatoes; toss again. Garnish with chopped scallions. 4 ~ 6 Servings VARIATIONS: - add more red pepper to taste - try Szechwan Peanut Dressing as a warm topping on steamed vegetables, especially on green beans,broccoli, or cauliflower - make extra dressing to refrigerate and serve later on chilled steamed green beans or broccoli :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook fettucini conventionally on stove and drain. Microwave directions: Meanwhile place oil, onions and garlic in 2 qt bowl and cook on HIGH (100%) for 2 minutes. Add walnuts, stir and cook at HIGH (100%) for 2 minutes more. Stir in cheese and sour cream. Cook at HIGH (100%) for 1 1/2 to 2 minutes, stirring every 30 seconds. Season with pepper to taste. Toss cooked fettucini in butter and top with walnut sauce. panchphoran & asafetida. A second or two l Saute the onion, green onion, celery and carrot in the butter until tender. Add the salt, pepper, ground beef and a few spoons of water. Saute a few minutes and add the tomatoes. Leave the meat with the sauce to simmer for 1/2 an hour. Remove from the heat and add the lightly beaten egg whites. Boil 4 kilos water with a tablespoon salt. Put in the macaroni and leave it to boil for 10 minutes. Add one cup cold water and then drain the macaroni. While macaroni is cooking, prepare the Bechamel Sauce: Put the 3 tablespoons butter and the flour into a saucepan. Stir over slow fire until smooth. Add the milk, gradually, whisking with a wire whisk or electric mixer. Continue cooking until sauce thickens. Remove from the fire and add salt and pepper to taste (optionally, grated nutmeg is also good). Lightly beat the egg yolks, then add a few spoonfuls of the hot sauce to them, and mix well. Then add the egg yolks to the the rest of the Bechamel sauce, mixing them in well. Set aside. Put the unsalted butter into the macaroni and then put half the macaroni into a rectangular baking pan. Sprinkle with plenty of grated cheese and then cover with the meat. Put the remaining macaroni on top and cover with cheese. Pour the Bechamel Sauce over. Bake for about 40 minutes in a medium oven. Cut into squares when slighly cooled and serve. 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving Typos by Vern - Know-wud-I-mean 1.00c *** Shell *** Cream crisco, add sugar and eggs and cream well. Add honey, mixing well. Add dry ingredients and mix well. Dough with be stiff. Use individual fluted cup cake tines and spray with PAM or lightly grease. Dust hands with flour and pat and press dough into the cups to form a shell. Trim off excess with fingers. Fill cups 3/4 full with fillings. Cover each with a flatten piece of dough and trim edges. Brush tops with slightly beaten eggs. DO NOT PRICK TOPS. Put on cookie sheets and bake 25 minutes in a 350oF oven or until golden. Cool and loosen edges before removing. Sprinkle with powdered sugar. Makes 20-2 4. *** Chocolate Filling *** Mix flour, sugar and cocoa. Add enough milk and stir to make a paste. Gradually add remaining milk and water. Cook over medium heat until thick, stirring constantly. Add vanilla, cover, cool and fill shells. *** Vanilla Filling *** Mix sugar and cornstarch. Add 6 eggs to the sugar mixture and beat until fluffy. Stir in milk. Cook over medium heat until thick. Remove and add vanilla and 1 cup of softened butter or margarine. Cover, cool and fill shells. *** Ricotta *** Mix together. Can be frozen. Chocolate and vanilla fillings can be used for cake fillings. m wok to a cutting board. Shred egg into slivers. Use medium heat, add 3 tablespoons of peanut oil into wok until smoke begins to rise. Put in cooked rice, salt, wine, and dark soy sauce. Keep stirring until the rice is hot. Add peas, egg slivers, and green onions. Stir for PASTLE DESSERT A creamy, smooth blend of three convenient mixes thats very versatile. from JOYS OF JELL-O From one of the head kooks at Rhinoceros Kitchen /dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 47 5. Combine dry ingredients and liquids separately. Then sprinkle liquid mixture over dry mixture, combining with fork until mass will hold together. Do not overwork dough. Form dough into ball and roll out on floured surface, or roll out between two pieces of floured waxed paper. Place circle of dough in pie pan. Ease down into pan without stretching. Trim off any edges that hang over. If baking unfilled, prick bottom and sides with fork and bake 10 minutes. If baking filled, use baking times with recipe. To prevent edge crust on top of pie from getting too brown, place foil over exposed top of crust while it bakes until last ten minutes. Makes one crust. in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. Notes ********** RECIPE ENDS ******** 10.00c Remove all leaves from artichoke. Set aside those that are firm enough to handle and have a good edible portion on ends. Cut heart into quarters. Blend cream cheese with garlic and onion powders, hot pepper seasoning and enough milk or cream to make a smooth paste. Adjust seasoning. Spread filling on tip of each reserved leaf. Place small shrimp on top of filling and dust with paprika. Arrange leaves in concentric circles on a round tray to resemble open sunflower. Place cut artichoke heart in center of leaves. Servings: 4 to 6 8972 Carrot 1.00 8972 Celery stalk 1.00 8972 Large red onion 1.00 8972 Salt (opt) Cut chicken into individual pieces. Place in suacepan. Cover with cold water, bring to a boil. Add onions, celery, carrot, thyme or bay leaf, salt and pepper to taste. Cover and simmer 1 1/2 to 2 hours or till chicken is tender. Peel and grate potatoes over a bowl of cold water. When chicken is cooked squeeze 1 or 2 cups potatowa at a time in a piece of cotton till quite dry. Place in a saucepan. When potatoes are all squeezed dry add as much boiling broth from the chicken as needed to almost cover ptoatoes. Stir till thoroughly mixed. Salt lightly. Simmer over low heat asbout 10 minutes. Grease generously a 8" square baking dish. Spread half potatoes in the bottom of the pan. Bone the hot chicken and spread over the potatoes, cover with the half of the potatoes. Mince one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookbook_ by Mme. Jehane Benoit. To quote the author, "R^ape in French means grated, so in either case, r^apure or rappie" indicated that fact. A great deal of French and English is mixed together in the Acadian language") (I had to leave out the French accents. ) 4.00tb 8972 Kielbasa (opt) 1.00lb Pate aux Poireaux This leek and cheese quiche from Ile d'Orleans is related to the Flamiche aux poireuax, a savory leek tart made in northern Franch and Flanders. The same recipe can also be used to make small tarts. Heat 4 tablespoons of the butter in a heavy saucepan, add leeks and cook over low heat for 10 minutes. Add water, cover and simmer gently for 20 to 25 minutes or until tender. In another saucepan, melt the remaining two tablespoons butter, blend in flour and cook over medium heat until bubbling. Blend in leek mixture, bring to a boil and season with salt and pepper. Remove from heat. Beat egg and cream together, blend with leek mixture and pour into unbaked tart shell. Sprinkle top evenly with cheese. Bake in preheated 400F oven for 25 to 30 minutes or until cheese begins to brown. SERVES: 6 ggs Beaten 0.00 Black Pepper 0.00 Freshly Grated Nutmeg 0.00 Extra Flour for Coating 0.00 A Little Butter Finely mince mussels, vegetables and herring roe. Add herbs, seasoning and breadcrumbs. Blend well with egg yolks, brandy and cream. Cook for 1/2 hour at 350F in a Sainmarie in the oven. Cook and serve with toast fingers. Glantraeth Restaurant Bodorgan, Anglesey. 2. in a Bowl, Mix Together the Mozzarella, Flour, Parmesan, Eggs & Spinach. Remove half the bun from each White Castle hamburger and discard. Place three of the remianing half-sandwiches in a food processor (pickle optional) and add one egg and 1/2 cup milk. Pulsate until the ingredients are chopped, but be carefull not to puree. Empty into a bowl and repeat the process three more times. Pack the mixture into an ungreased, standard-sized bread pan. Place pan into a larger pan and pour boiling water into the larger pan to a level half the depth of the bread pan. Bake in 350 deg F. oven for one hour. Cool loaf in refrigerator; overnight is best. Turn it out on a plate, decorate with cream cheese and cut pate into slices. ucepan With Lightly Salted Water & Bring Just To a Boil. 5. Drop 6-8 Gnocchi Into the Water & Let Them Simmer Very Gently for About 5-10 Min, until They Float To the Surface. 6. Combine all ingredients in a blender bowl and blend until well mixed. Pour into dessert glasses and chill until firm. It doesn't get much easier than that. They May Fall Apart. 7. Drain the Gnocchi Well, Then Put Them Into a Warmed Serving Dish, Dot With a Little Butter & Keep Them Warm While You Cook Another Batch. 8. When All the Gnocchi Saute onion in 8 tb lard until very limp. Add livers, cook until done; cool. Put liver mixture, chicken, butter, 4 tb lard, cognac, and spices in food processor and blend until smooth. Correct seasoning, if necessary, by addding more cognac or spice. Serve on crusty french bread topped with pickles. 3079 Rabbit, deboned 1.00lb 3079 Add celery and peppercorns to 6 cups water in a saucepan. Add the salt and bring to a boil. Reduce heat and simmer for 10 minutes. Add chicken livers and simmer very gently for about 10 minutes; livers should still be pink inside (slightly). Drain; discard celery and peppercorns, and place livers in the bowl of a food processor fitted with a steel blade. Add remaining ingredients except currants and process until well blended and very smooth. Scrape into a bowl, stir in currants, and transfer pate to a 3-4 cup crock or terrine. Smooth the top of the pate, cover, and refrigerate at least 4 hours. Allow the pate to stand at room temp for about 30 minutes before serving. About 3 cups pate, or 8+ servings : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a bowl, stir together flour, sugar, and salt. Add the butter and blend the mixture until it resembles coarse meal. Add the yolk mixture. Toss until liquid is incorporated. Form the dough into a ball. Dust with flour and chill it, wrapped in plastic wrap for 1 hour. utter 8.00 1 Mozzarella cheese, fresh Flour 2.50 l 1 Tomatoes, fresh or canned Milk 0.00 -peeled, seeded, chopped Salt, pepper and nutmeg 3.00 Virgin olive oil EGG Alex Patout describes Crawfish as "a delicacy made for sharing-- in fact, in Cajun country, boiling crawfish for only two people counts as a venial sin. " Wash the crawfish well and pick out any fish bones or other debris. Fill a great big (40-quart) Stockpot a quarter full of water. Add the salt and peppers and bring to boil. Add the whole onions, the corn, and the new potatoes (it will be easy to remove them later if you put them in a cloth sack). Return to boil, cover, lower heat to medium, and let cook for 8 minutes. Add crawfish, cover again and raise heat to high. After steam begins to escape from under the lid, cook 7 minutes more. Remove from heat and let sit for 4 minutes. Do *NOT* remove the lid until this point! Remove the onions, corn, and potatoes to a bowl and drain the crawfish. Place the crawfish in a large insulated container (an ce chest works well, as do the thick waterproof boxes chickens are shipped in, which your butcher may give you for free). Have your *SPRINKLE* ready and sprinkle over the crawfish and mix them well to coat. Cover and let sit for 7 minutes. Serve immediately with the onions, corn, new potatoes, and lots of French bread on a large table covered with plenty of paper. When everyone has eaten his fill, everyone "peels for the house. " The peeled tails can then be used in cold crawfish cocktail or salad or for Fried Crawfish the next day. Serves 8-10 NOTE: Most of the salt is not added until after the cooking process because too much salt added during cooking makes the flesh of the crawfish adhere to the shell. From Alex Patout's "Cajun Home Cooking" -- Random House If it is too dry, add drops of water, a few at a time, to moisten the dough and help it come together. Knead the dough for about 10 minutes, until it feels smooth and supple. Put it in a plastic bag or wrap it in plastic, and set it aside to rest at least half an Melt the butter in a medium saucepan over medium heat. Add the onions, bell pepper, and garlic and saute for 10-15 minutes, until wilted. Stir in the cream and bring to a simmer. Stir in the cream and bring to a simmer. Stir in the green onions, parsley, herbs, and seasonings and continue to simmer until the cream has reduced by about a quarter and the sauce is thick. Stir in the crab meat, return to a simmer, and let cook 2-3 minutes more. Pour into a chafing dish and serve as an hors d'oeuvre or as part of a buffet with crackers or Melba toast. Alex Patout writes, "I especially like it with garlic Melba toast. " Makes about 1 quart. Once they are cooked, pass them through a food mill; then season to taste with a few drops of vinegar, freshly ground black pepper and more salt if needed. SPINACH-CHEESE FILLING: Remove the stems from the spinach; discard any bruised or yellow leaves. * If the ground beef is lean, it may be necessary to add a small amount ** Cheese slices should be 3 inches square. Mix the meat, onion, salt, Worcestershire sauce, and pepper together. Shape the mixture into 6 patties, each about 3/4-inch thick. Mix Parmesan cheese and cornflake crumbs. Dip the patties into the egg, then coat them with the cornflake mixture. Brown the patties in a large skillet over medium heat, turning once. Drain off the excess fat. Mix the tomato sauce and Italian seasoning and pour over the patties in the skillet. Cover and simmer for 15 minutes. Top each patty with a slice of cheese and cover. Heat until the cheese is melted, about 2 minutes. Serve the leftover sauce over the patties. fflower oil 1.00 md Eggplant, peeled & diced 1.00 ea Garlic clove 1.00 ts Minced fresh ginger 0.25 lb Pressed tofu, diced 1.00 bn Green onions, sliced 0.50 ts Hot red pepper flakes Beat egg whites until stiff, add COLD water and beat again. Add sugar VERY gradually while still beating. Slow beater and add vinegar, vanilla and corn starch. Place on a greased paper an a greased cookie sheet. Form into a roundish shape. Bake at 300 degrees for 45 minutes, then turn oven OFF, but leave Pavlova in the oven to cool with the oven. When cold, completely cover the outside with REAL whipped cream, and top with slices of Kiwi Fruit. saute for 2 minutes. Make 8-inch circle on wax paper; place on baking sheet. Whisk egg whites in bowl until stiff peaks. Gradually whisk half the sugar into egg whites. Fold in remaining sugar with cornstarch, vinegar, vanilla. Spoon or pipe meringue onto marked circle; bake at 300 degrees for 1 hour. Leave to cool in oven. Remove paper; place meringue on serving plate. FILLING Whip cream; spoon over base; arrange fruit. Chill. Notes ********** RECIPE ENDS ******** Be sure to gently press out passion fruit juice to taste if desired In a bowl, beat the egg whites with the cream of tartar and a pinch of salt until they hold soft peaks. Beat in the sugar, a little at a time and beat the meringue until it is stiff and glossy. Fold in the cornstarch mixture with the vinegar and the vanilla. Dust a baking sheet lined with buttered foil with the additional cornstarch, mark a 7" circle on it and spread the meringue in the circle. Bake at 250 degrees (preheated oven) for 50 minutes to an hour, or until it is puffed but not colored. Turn off oven and let the meringue cool in the oven for 3 hours. Invert the meringue onto a serving plate. In a chilled bowl, beat the cream until it holds stiff peaks and spread it over the meringue. Arrange the strawberries on top and sprinkle with the passion fruit juice, if desired. (Gourmet magazine, May, 1985) ll the time so it does not stick. Add the broth and continue cooking the _mole_ for a minimum of 40 minutes. Add salt as necessary, then add the c Method: 1. Beat the egg whites, salt and lemon juice/acid until the mixture is very stiff and dry. Add the sugar very gradually beating continuously and allow a half a minute between additions. Beat well until the meringue will stand up in stiff shiny peaks. Fold in vinegar. Bake for 75 minutes at 250 degrees. Do not remove from the tray until cool. Decorate the top with strawberry halves. 2 cups water, bring to a boil and simmer for about an hour and a half. Let it When shopping, look for flat pods with a velvety feel. Pods should. 1 POUND YIELDS 4 SERVINGS; 50 CALORIES PER SERVING. To Prepare: Wash pods; remove tips and strings. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add pea pods. Heat to boiling. Boil uncovered 2 to 3 minutes, stirring occasionally, until crisp-tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place pea pods in basket. Cover tightly and heat to boiling; reduce heat. Steam 5 to 7 minutes or until crisp-tender. To Microwave: Place pea pods and 1/4 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 6 to 7 minutes, stirring after 1 minute, until crisp-tender; drain. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a dutch oven combine peas, water, celery, carrots, onion, salt, thyme and pepper. Bring to boiling; reduce heat. Simmer, covered, 45 to 60 minutes or until peas are tender. Add parsley. Simmer, uncovered, 45-60 minutes or until thick. Place 1/2 cup hot cooked brown rice on top of each serving. 2 ts Pepper Instructions: * Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** 1/4 tsp Peel and dice peaches. Combine with brown sugar, sugar, cinnamon, and cloves. Let mixture stand until the sugar dissolves and the peaches become juicy (about 5 minutes). Layer the peach mixture and the yogurt in parfait glasses; serve. Yield: 4 servings. Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, m Amaretti cookies, a popular Italian almond flavored sweet, can be found. Sprinkle 1-1/4 cups of the cookie crumbs in ungreased square pan, 9 X 9 X 2 inches; reserve remaining crumbs. Place peaches in blender or food processor. Cover and blend, or process, until coarsely chopped. Beat whipping cream and cream cheese in chilled medium bowl until stiff. Fold in peaches. Drop by spoonfuls onto crumbs in pan; carefully spread. Sprinkle with reserved crumbs. Cover and freeze at least 6 hours. Let stand at room temperature 15 minutes before serving. Freeze any remaining dessert. 9 SERVINGS; 215 CALORIES PER SERVING. he sliced meat in a flat layer on top. Scatter the chopped spiced fruit over it and cover with the remaining mince. Pour the thickened stock over the lot. Roll out the remaining pastry into a round to make a lid for the pie. Brush the rim of the case with a little more egg white and cover with the lid. Press the edges to seal, and make escape slits for steam. Decorate with the p In a saucepan, sprinklegelatin over water and let stand for 1 minute. Stir over low heat until gelatin is dissolved. In blender, mix milk, shake mix, vanilla and gelatin mixture for 30 seconds at low speed, adding ice cubes one at a time. Blend at high speed until mixture thickens. Transfer to a bowl and fold in peaches. Spoon into dishes and sprinklewith coconut. Chill for 1 hour and serve. NUTRITION INFORMATION PER SERVING: 112 CALORIES 58% CARBOHYDRATES 20% PROTEIN 22% FAT *****SHAPE MAGAZINE 3/92***** ombine all the ingredents for the sauce. Mix well, cover and refrigerate over night. Heat an outside grill and let the sauce> come to room temp. Sprinkel the chicken with lime juice and with salt and pepper, as you like. Place on grilland cook for about 6 min per side or until brown. brush the sauce on the chicken throughout the grilling and top each with more sauce when serving. 0.25ts d 10414 Ground pepper * frozen unsweetened peach slices, thawed INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. e; grated 1.00 ts Dry mustard 2.00 c Spaetzle noodles 2.00 tb Chives; chopped Instructions: Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Servings: 8 * frozen unsweetened peach slices, thawed PER SERVING: 132 cal. , 3 g Pro. , 18g Carb. , 6g fat, 41 mg Chol. , 36 mg Sodium 120mg Potassium INSTEAD OF MAKING INDIVIDUAL SERVINGS, YOU CAN POUR THE MIXTURE INTO A 1-QUART SOUFFLE' DISH OR 5-CUP FLUTED MOLD. In a small saucepan combine 1/4 c sugar and gelatin. Stir in 1/2 cup cold water. Cook and stir over medium heat till sugar and gelatin are dissolved. Remove from heat. In a blender container or food processor bowl place peach slices. Cover and blend or process til peaches are nearly smooth. Stir peach puree into gelatin mizture. Gradually stir gelatin mixture into yogurt till combined. Chill about 40 minutes or till mixture is the consistency of corn syrup, stirring occasionally. Remove from refrigerator IN a small mixer bowl immediately beat egg whites till soft peaks form (tips curl over). Gradually add 2 T sugar, beating till stiff peaks form (tips stand straight). Whip cream till soft peaks form. WHEN the gelatin mixture is partially set (consistency of unbeaten egg whites), fold in the beaten egg whites and whipped cream. Chill about 20 minutes or till mixture mounds when spooned. Pile mixture into 8 dessert dishes and chill in the refrigerator 4 hours or till firm. BETTER HOMES AND GARDENS t to puree. Remove from heat & let cool. Blend till smooth & return to the pot. Add lemon juice & salt & pepper. If too thick, thin with a little more stock. Serve with freshly made bread. Adapted from Sarah Brown's "Vegetar Calories per serving: Number of Servings: 6 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* FOR TOPPING: Butter small cookie sheet. Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without sitrring until sugar turns deep golden brown, swirling pan occasionally. Mix in almonds. Immediately pour mixture onto prepared cookie sheet. Cool completely. Cut praline into 2-inch pieces. Finely grind praline in processor. (Can be prepared 2 weeks ahead. Refrigerate in airtight container. ) Combine 1/2 cup praline and flour in processor (reserve remaining praline for another use. ) Add butter to mixture in processor and cut in using on/off turns until crumbly. Set aside. FOR PEACHES: Stir sugar and water in heavy small saucepan over low heat until sugar dissolves. Increase heat and boil without stirring until sugar turns deep golden brown, swirling pan occasionally. Immediately pour caramel into 9-inch diameter baking dish with 1-1/2-inch high sides. Carefully turn dish to coat bottom and sides with caramel. Let stand until caramel hardens. Preheat oven to 375F. Blanch peaches in large pot of boiling water for 30 seconds. Transfer to bowl of cold water using slotted spoon. Drain. Peel skin off peaches using small sharp knife. Halve and pit peaches. Cut each half into 4 wedges. Transfer to large bowl. Sprinkle cornstarch over peaches; toss gently. Arrange peaches atop caramel in dish. Sprinkle topping over. Bake until peaches bubble and topping browns, about 40 minutes. Cool until just slightly warm. Spoon into bowls. Top with ice cream and serve. Bon Appetit, September, 1990. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat the oven to 350. Put the butter in a 9-by-13 inch oven proof serving dish and place in the oven to melt. Mix together the flour, baking powder, and salt in a bowl, and stir in the milk and sugar to make a batter. Remove the hot dish with the melted butter from the oven and pour in the batter. Spoon the peaches nd then the juices evenly over the batter. Place the dish back in the oven and bake until the batter is browned and has risen up and around the fruit, about 30 minutes. *Note: If soft-wheat flour is unavailable, substitute a combination of 1 part all-purpose flour to 1 part cake flour. r in a blender until it's pureed. Corn should still retain texture. Set aside. Whisk the egg yolks, eggs and cream together, and then whisk in the remaining ingredients. Scrape the mixture into the p Preheat the oven to 400 degree F. Place the peaches in a greased baking pan. Mix the sugar, cornstarch and salt, then sprinkle over the peaches. Sprinkle the lemon juice, almond extract over the peach mixture. Place the baking pan in the preheated oven and bake for 15 minutes. Meanwhile, make the biscuits by combining all of the ingredients, stirring well. Remove the baking pan and drop the dough onto the hot peach mixture and bake for an additional 20 minutes or until the biscuits are done. Serve warm with whipped topping or ice cream. ********* RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** p 4.00T b 11654 Condensed milk 1.00cn c 11654 Water 1.00cn d (or apricot or pear or pineapple or apple) Combine all dry ingredients and them mix with slightly beaten egg. Stir in just enough hot milk to make a thin paste. Add to the rest of the hot milk and cook over boiling water 5 minutes, stirring constantly. Add butter, cool, and fold in chopped fruit. Now cook for another 10 minutes (it may not take this long) until the mixture is thick, stirring constantly. Add vanilla, and use as a filling for cream puffs, cakes, or topping for spice cake. * Or enough to fill pie shell with peach halves. -------------------------------------------------------------------------- Peel Peaches, cut in half and remove stones. Arrange halves cut side down in an unbaked pieshell. Mix sugar, flour and cinnamon with cream to make a paste. Pour over peaches. Place in hot oven 450 degree F. Bake 10 minutes or until shell begins to brown. Reduce heat to moderate oven (350 degrees F. Continue baking for 30 minutes or until peaches are done. Cool and serve cold. e 11656 Cake flour, sifted 2.00c a 11656 Baking powder 3.00t b 11656 Shortening 0.33c c 11656 Vanilla 1.00t Place peaches in a lightly-greased 8-inch square baking dish; set aside. Combine flour, sugar, cinnamon, and salt in a medium mixing bowl; cut in butter with a pastry blender until mixture resembles coarse meal. Sprinkle mixture evenly over peaches in prepared dish. Bake at 375 deg F for 45 minutes or until golden brown. Spoon into individual serving bowls; serve warm with whipped cream. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Drain peaches, reserving 2 T juice. In a blender container or food processor bowl combine peach slices, sugar, rum, lime peel, lime juice, and reserved peach juice. Cover and blend or process till smooth. Pour peach mixture into an 8x4x2" loaf pan. Cover and freeze 4 hours or till firm. Let stand at room temperature about 5 minutes before serving. ************************************************* Per serving: 108 calories, 0 g protein, 25 g carbohydrates, 0 g fat, 0 mg cholesterol, 1 mg sodium, 6 mg potassium. In a separate bowl, beat together the egg yolks, sour cream, milk and melted butter (or oil). Add to the dry mix. Mix together thoroughly. Beat egg whites until stiff, and fold in completely. Bake in preheated waffle iron. This delicious waffle recipe granulated sugar In food processor or in bowl with pastry blender, combine butter, icing sugar and flour until mixture holds together when pressed with fingers. Pat into 12 inch pizza pan; prick all over with fork. Bake in 350 F oven for 15-20 minutes or until lightly browned; let cool. FILLING: Brush crust with melted jam to seal. In bowl, beat together cream cheese whipping cream and orange rind; spread over crust. Attractively arrange peach lices on top. GLAZE: In small saucepan, blend together orange juice, jam, cornstarch and brown sugar; cook, stirring constantly, until boiling, thickened and clear. let cool slightly; spoon over peaches. GARNISH: Whip cream; add sugar to taste. Using pastry bag or spoon,pipe around edge of pizza. Makes 8-10 servings. anilla and cream. Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1 1/4 qt. CHOCOLATE: Put 2 sq. (2 oz. ) unsweetened chocolate in milk before scalding. When chocolat Combine sugar, salt, and corn-starch. Add boiling water, stirring constantly, until smooth. Cook over hot water until thick. Add butter, lemon juice, and grated lemon rind. Mix thoroughly. Cool. Add peaches. Add coloring. The Household Searchlight ) and few drops almond extract. PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple. RASPBERRY: Just before freezing, add 1 1/2 cups crushed r Peach Frozen Yogurt Combine first 3 ingredients in a saucepan. Stir in milk; let stand 1 minute. Place over low heat; cook 5 minutes or until gelatin disolves, stirring constantly. Remove from heat; stir in syrup. Let cool. In food processor add peaches and process until smooth; scraping the sides of the processor bowl occasionally. Combine peach puree, gelatin mixture, yogurt, and vanilla in a large bowl; stir well. Cover and chill 8 hours. Pour mixture into a freezer can of a 1-quart hand-turned or 1/2-gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 10 servings (about 93 calories per 1/2 cup serving) r and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brow Dissolve gelatin in boiling water. Add cold water, lemon juice, and sugar. Stir until dissolved. Arrange peaches in mold. Add gelatin. Chill until firm. Serve with whipped cream. If desired, apples, plums, and other canned fruits may be substituted for the peaches. 6 servings. Henrietta Dirrim, Edgerton, OH. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat eggs, add sugar and beat, then add Eagle brand milk. Beat, add mashed peaches and flavoring. Pour into freezer containerand finish filling with sweet milk; stir real well. Freeze Grand marnier liqueur Instructions: Mix egg yolks and sugar. Add flour and mix again. Heat milk and butter together to boiling point. Add a little hot milk mixture to egg yolk mixture. In a saucepan, bring peaches, raspberries, sugar & water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice cream. Cook and stir over medium heat until thickened. Do not boil. Remove from heat. Add Grand Marnier. Beat egg whites until stiff but not dry. Peel and slice peaches, cover with sugar, let stand one hour. Wash and run through a sieve. Fold in cream, whipped until stiff, add almond flavoring. Pour into tray and freeze without stirring. tely. Notes ********** RECIPE ENDS ******** c 11490 Salt 0.50ts d 11490 Milk 2.00c cinnamon Mix together until real crumbly: egg, sugar, and flour. Put slices of butter on the bottom of the baking pan, sprinkle with cinnamon. Add drained can peaches. Then sprinkle the flour, egg, and sugar mixture oven top. Bake about 20 minutes in a medium oven or until mixture is light brown. Serve "hot" with whipped cream on top. Yum! 4.00ea h 11491 Pineapple; Crushed, 2 Cn 17 Peach Puff Pudding Preheat oven to 350 F. Scald milk, pour over bread cubes. Let stand 10 minutes. Add melted butter, beaten eggs, honey, sugar, salt, vanilla, and lemon peel; mix well and add peaches. Pour into a buttered 8x8x2-inch glass baking dish. Bake at 350 F for 45 minutes or until brown. Serve with milk, ice cream or whipped topping. Serves 4- 6. These sound so good - makes me want to move south and start a peach orchard! 11491 Milk Place peach and kiwi slices in a medium bowl. Add citrus juices and sugar to taste. Stir very gently to blend. Place mint leaves on top of fruit and chill several hours. f 11491 Unbleached Flour 0.25c g 11491 Vanilla 1.00ts h 11491 Eggs; Lg, Slightly Soak gelatine in cold water until soft. Heat syrup to boiling and pour over gelatine, stirring until gelatine is dissolved. Add to cream. Cut peaches into small pieces. Combine all ingredients and freeze. This dessert is easily mad and is an excellent one for dinner. Other canned fruits may be used. a 11492 Melted Butter 0.33c b 11492 Sugar *substitute: 6 can Pineapple slices in juice, Drained Place half of the peaches and 2 tablespoons apple juice at a time in food processor. Cover and process until smooth. Freeze at least 2 hours or until icy. Scoop or spoon over pineapple slices. (If sorbet becomes too firm to scoop, remove from freezer about 1 hour before serving. ) 6 SERVINGS; 105 CALORIES PER SERVING. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine peaches, water and lemon juice in a sauce pan; simmer 15 minutes. Puree in blender with maple syrup and arrowroot. Add wine and liqueur. Pour in half the cream; mix thoroughly; chill 1 hour. Whip remaining cream and dollop on top of each serving. Add a sprinkling of nutmeg if desired. 0 c Plus 1 tbsp. grated cheese 6.00 Egg whites Instructions: Heavily coat the inside and rim of a 6 cup souffle dish with soft butter. Pare and slice peaches in thin slices. Make syrup using 2 c. sugar, 1 c. water, 1/2 c. light corn syrup, color a pale pink. Cool syrup, add peaches. Put ice cream in sherbet glasses and cover with peach mixture. Serves 8. Tap the dish on the counter,empty excess flour and set dish aside. Melt 3 tbsp. butter in a saucepan. Add flour and cook until mixture foams. Drop peaches into boiling water for the count of five. Remove to ice water and slip off skins. Halve, remove pits, and slice into a bowl. Combine brandy and honey and stir into peaches to coat all slices. Cover tightly and refrigerate. Just before serving, whip cream until it holds soft peaks, gradually adding half the sugar. Beat egg white until stiff while gradually adding remaining sugar, Fold cream and egg white mixture together and pour over fruit. Serve at once. Serves 2. (This can be done in advance. Lay a piece of plastic wrap directly on the mixture to keep it from forming a skin. If you refrigerate the mixture,warm it gently and beat well before continuing. ) Heat oven to 400 degrees. Heat the cheese mixture until hot to the touch. Peach Yam Custard Heat yams in the canned liquid and then drain. Scald milk. Add sugar, salt and vanila to beaten eggs. Slowly pour small amount of milk into egg mixture, then pour egg mixture into remaining milk, stirring constantly. Add yams, salt and peach puree. Pour into a 1 1/2 quart souffle dish or individual custard cups. Place in deep baking pan. Pour hot water into pan up to 1/2 inch from top of dish. Bake at 350 F. , 30 to 45 minutes or until set. uffle is puffed and brown. PEACH-BLUEBERRY CRISP Preheat oven to 375 degrees. Combine wheat germ, 1/4 c flour, brown sugar, and cinnamon. Cut in butter. Combine peaches, blueberries and 4 tsp flour, tossing to coat evenly. Spoon into 8 inch square pan. [Begin microwave directions here] Top with wheat germ mixture. Bake 30-35 minutes, until fruit is tender. Serve warm with vanilla yogurt or ice cream. Serves 6 Microwave directions: Place in 8 inch square microwavable dish. Cover and microcook on HIGH 7-9 minutes, stirring after 4 minutes. Top with wheat germ mixture. Microcook on HIGH 3 minutes, until fruit is tender. Serve as egrees. Butter two 9-inch layer pans and line the bottoms with parchment paper circles. Rebutter parchment paper. Put broken graham crackers and coconut into the container of a food processor fitted with steel blade. Process until the cracker crumbs and coconut are ground very fine. Add the baking powder and pulse 6 to 8 times to blend. Set aside. Cut the butter into 1-inch pieces and pu Preheat oven to 425-degrees. Grease 8-inch square baking pan or dish. Before peeling, drop fresh peaches into very hot water about 1 minute. Peel and halve peaches, remove pits and cut flesh into sixths. In a large mixing bowl, carefully spoon together peaches, brown sugar, tapioca and almond extract. Pour peach filling into greased baking pan or dish; drizzle with oil and set aside. In another large mixing bowl, combine crust ingredients. Stir vigorously with a wooden spoon about 30 seconds until a stiff dough format. Spoon dough on top of peach filling to create a cobblestone effect. Bake 20-25 minutes or until crust is golden brown. Cool 30 minutes; then serve with dates and yogurt mixture. uctions: Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a Cook rice accoding to package directions. Allow rice to cool. Fold in diced peaches, whipped topping and coconut. Refrigerate until ready for serving. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's Converted Brand Rice. Notes Use ingredients at room temperature. Add all ingredients into the pan in the order listed. Select sweet bread and push Start. NOTE: Be sure to use peaches canned in light syrup. NOTE: If dough is too dry, add another TBS of peach juice after 5 minutes of kneading. ve and reserve most of the juices that surround the pate. Replace the greaseproof paper and foil, press the pate lightly with 1-1/2 to 2 lb weights and cool for 1-1/2 hours. Then drain off any remaining juices that have not been re- OPTIONAL:Garnishes such as thin wafer cookies, raspberry puree or sliced strawberries Puree peaches in food processor or blender with peach schnapps, honey. lemon, cinnamon, and vianilla. Dissolve gelatin in cold water and heat in 350 o oven until mixture is clear. Whip egg white until stiff. Whip whipping cream. Stir warm gelatin into peach mixture. Fold in egg white; fold in whipped cream. Spoon into plastic cups and chill for 1 1/2 hours. Unmold and present on top of thin wafer cookie (optional) and serve with raspberry puree or strawberries, and fresh sliced peaches. Serves 8. 450 degrees until bacon is crisp. Drain. Combine remaining ingredients and pour over chestnuts. Bake at 375 degrees for 15 minutes or until sauce has turned into a glaze. e and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if ne Combine flour, baking powder, vanilla pudding, salt, butter, milk and egg in a bowl; beat 2 minutes. Pour into greased pie plate. Drain the peaches, saving the juice. MIx together the cream cheese, 1/2 cup sugar, and the peach juice. Spread the peaches in pie plate. Spread cream cheese mixture over peaches within 1 inch of edge. Mix 1 tablespoon sugar and 1/2 teaspoon cinnamon. Sprinkle over pie top. Bake in a preheated 350 degree oven for 30-35 minutes. In bowl combine all ingredients except garnish. Cover and refrigerate until chilled, at least 30 minutes. Garnish with mint sprigs and zests before serving. * The zest is the peel without any of the pith (white membrane). To remove zest from lime and orange, use a zester or vegetable peeler; wrap lime and orange in plastic wrap and refrigerate for use at another time. Approximate Total Time: 15 minutes (does not include chilling time) Makes 2 Servings Each serving provides: 1 1/2 Fruits; 25 optional calories Per Serving: 99 calories; 1 g protein; 0. 3 g fat; 20 g carbohydrate; 19 mg calcium; 3 mg sodium; 0 mg cholesterol; 3 g dietary fiber rustaceans Shrimp Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash and drain peaches. Cut into halves, pit and peel. Treat to prevent darkening. Cook a few peaches at a time in water until heated through. Drain. Pack hot into hot jars, leaving 1/2 inch head space. Heat apple juice and pour over peaches, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process pints 20 minutes, quarts 25 minutes in boiling water bath. Yield for original recipe 12 pounds peaches, about 5 quarts. 52 calories per 1/2 cup serving. MY NOTE: The original recipe called for 2 1/2 cups apple juice - should be about 2 1/2 quarts (because 3 pounds of peaches required about 2 1/2 cups of juice). I cut the peaches in slices and made 7 half-pint jars. Heated slices of about 4 peaches at a time for 1 minute in the microwave, and heated the apple juice about 3/4 cup at a time in the microwave in a 2 cup measure. eat 10 minutes. 1 The Southern Heritage Vegetables Cookbook. Heat sugar, wine and lemon juice in 1 1/2-quart saucepan over medium heat until sugar is dissolved; pour over peaches. Cover and refrigerate, stirring occasionally, until chilled, about 1 hour. oomis. Carolyn Shaw's Collection Notes ********** RECIPE ENDS ******** er. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 o Roll chicken in flour; place in baking dish. Melt together wine, butter, and water; pour over chicken. Bake at 350 degrees for 30 minutes. Add peaches and walnuts. Bake another 1/2 hour to finish. s (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH Line 9" springform pan with plastic wrap. Arrange ladyfingers to cover bottom and sides of pan. Layer half of the ice cream, remaining ladyfingers and then remaining ice cream into pan. Freeze. Combine sugar and cornstarch in saucepan; stir in wine and water. Cook over medium heat until mixture is clear and slightly thickened. Mash one peach and stir into wine mix. Cool. Place peach slices over ice cream layer of cake. Serve with wine sauce. Strain peaches, reserving 1 1/3 cups syrup. In 1 1/2 quart microwaveable bowl, blend reserve syrup and pie mix. Microwave on high (100%) for about 4 5 minutes or until thickened. Stir in peaches and raisins. In bowl, combine cracker crumbs and sugar, cut in margarine until mixture resembles coarse crumbs. Sprinkle crumbs over fruit mixture. Microwave for 2-3 minutes or until heated through. Serve warm. From Best Recipes Magazine May/June 1992 to grapefruit in bowl and toss gently. Cover an *if using self-rising flour omit Baking powder and salt. For the freshest nutmeg flavor, grate your own nutmeg. Mix peaches, water, 1/2 cup sugar and the nutmeg in 1-quart saucepan. Heat to boiling; reduce heat. Cover and simmer about 35 minutes or until peaches are tender and water is almost absorbed; cool slightly. Mash with fork. Mix margarine, shortening, 1 cup sugar, the eggs and vanilla. Stir in remaining ingredients. Cover and refrigerate at least 1 hour. Divide dough in half. Roll each half into rectangle, 11 X 7 inches, on floured surface. Spread half of the peach mixture to within 1/2 inch of edges of each rectangle. Roll up tightly, beginning at long side. Pinch to seal. Wrap and refrigerate at least 4 hours or until firm. Heat oven to 375 degrees. Cut roll into 1/4-inch slices. Place on ungreased cookie sheet. Bake about 10 minutes or until light brown; cool. ABOUT 5 DOZEN COOKIES; 75 CALORIES PER COOKIE. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 CRUST: For the crust, combine flour and baking powder; cut in butter. Dissolve yeast in warm water and maple syrup. Let sit for 5 minutes, then stir into flour mixture, blending well. Turn onto floured board and knead lightly for 5 minutes, adding flour as necessary. Let dough rest for 10 minutes. Using a floured rolling pin, roll out the dough to fit either a cookie sheet or round 10-inch pizza pan. Transfer dough to oiled pan. If the dough is too sticky to lift from board to pan, then, using your hands, pat the dough into the pan you will use. Pinch up edges 1-inch all the way around cookie sheet or pizza pan to form rim. Slice peaches and pour lemon juice on top; set aside. Cut together flour, nutmeg, butter, maple syrup and graham cracker crumbs. Spread and sprinkle half of it over the bottom of the pizza dough. Arrange the peach slices on the dough, in layers if necessary. Sprinkle remaining mixture on top of peaches. Bake at 350 degrees 25-30 minutes. Serve warm or cooled. Even if you have never worked with yeast before, you'll find this crust quite easy. Serves 6. nutmeg. Notes ********** RECIPE ENDS ******** e instant coffee 2.00ts c 15153 Cinnamon 2.00ts d 15153 Flour 1.75c Heat oven to 425. Peel peaches and slice into large bowl. Sprinkle evenly with sugar and let stand 10 minutes. Stir in baking mix and nutmeg. Turn fruit mixture into greased square pan, 9x9. Bake 30 to 35 minutes. Serve warm and, if you like, with light cream or ice cream. 6 servings. 15153 Calumet baking powder 0.50ts h 15153 Salt 0.50ts Peachy Swirls Remove all rolls from can to a flowered board. Lightly work together and roll into a rectangle about 1/4 inch thick. Sprinkle chopped peaches on the surface. Mix Sugar,ascorbic acid powder and nutmeg. Sprinkle evenly over peaches. Roll up jelly roll fashion beginning with long side of dough. Cut in slices and place in a well buttered pan with sliced side up Dot with butter if desired. Bake in 425 oven for 25 minutes Ice with Fresh Peach Glase. Makes approximately 9 swirls. Peach Glaze. 1 Cup siftred powdered sugar 1 1/2 Tablespoons Fresh Peach Puree Mix until smooth and drizzel over baked swirls. "From the Passion for Peaches Cookbook by Gail McPherson. " 15154 Orange marmalade 1.00c b 15154 Prepared Dijon mustard 4.00tb c 15154 Brown sugar * Brand of liquid sweetener is not specified. Most common one in Canada (SugarTwin) uses 1/4 ts = 1 ts sugar. Prepare peaches: Blanch by plunging into boiling water for up to 1 minute, then into cold water. Remove skin. Cut into small pieces. Prepare strawberries: Wash, remove hulls, cut into small pieces. Place fruits in heavy saucepan with 1/2 cup water and lemon juice. Bring to a boil, simmer gently for about 8 min, stirring often. Meanwhile soften gelatin in 1/4 cup cold water. Remove fruit mixture from heat. Stir in gelatine and artificial sweetener. Pour into jam jars. Refrigerate. Yield 2 1/2 cups 1 tbsp = 1 Extra KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 INGREDIENTS: 1 bag of Hersheys' Chocolate Kisses MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little. Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit. tb Chinese black vinegar 0.00 -OR- cider vinegar 3.00 tb Tomato paste 2.00 ts Sugar 2.00 tb Dark soy sauce 1.00 ts Cornstarch; mixed with: 1.00 ts -Water 0.00 --------- BATTER --------- 0.00 --------- SAUCE --------- Instructions: Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them. MIX all thoroughly. Dip out by Tablespoonful and roll by hand into balls. Ball should be about the size of a hickory nut, so when you press the Kiss into it, the sides squish up a little. Put on ungreased cookie sheet. Bake at 375 degrees for 8 minutes. Remove from oven and press a chocolate kiss into the top of each cookie. (Cookie will crack around edge when you press kiss on firmly) Bake for another 5 minutes. Should be golden, but don't burn. The Kiss will melt down only a little bit. Butter 2 cookie sheets, 15-1/2 X 12 inches, and keep warm. Mix baking soda, 1 teaspoon water and the vanilla. Mix sugar, 1 cup water and the corn syrup in 3-quart saucepan. Cook over medium heat, stirring occasionally, to 240 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until a small amount of mixture dropped into very cold water separates into hard, brittle threads. (Watch carefully so that mixture does not burn. ) Immediately remove from heat. Quickly stir in baking soda mixture until light and foamy. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/4-inch thick; cool. Break into pieces. ABOUT 6 DOZEN CANDIES; 70 CALORIES PER CANDY. Notes ********** RECIPE ENDS ******** tter with oil in the skillet. Pour mixture in to fry until golden, about 5 FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Cream 1/2 cup shortening, add gradually 1/2 cup brown sugar and cream well. Blend in 2 tablespoons of beaten egg (reserve rest of egg), 1 teaspoon vanilla then beat well. Sift together 1 cup sifted flour, 1/4 teaspoon soda and 1/4 teaspoon cinnamon. Then add 1/2 cup finely chopped salted peanuts; mix thoroughly. Spread or pat dough on greased baking sheet (14x10), brush with remaining egg, sprinkle with 1/2 cup salted peanuts. Bake at 325 degrees for 20 to From Mildred Dulany (Alvadore Church Recipes 1950s) into 2 sections. Slowly melt butter in large saucepan. Add hot sauce and vinegar and remove from heat. Brush oil on both sides of wings with vegetable oil and place on broiling rack. Broil 15- 20 minutes. Toss wings and sauce together. Less fattening than the traditional deep fried version Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan Posted on FIDO COOKING 4-28-94 by Jeff Duke Pulverize peanut brittle. Dissolve in cream. Add milk. Pour into freezer. Freeze. 4 servings. Richardson, Guthrie, OK. KeyWords :Master Mix Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix the butter, peanut butter, sugar, brown sugar, egg and vanilla together, blending well. Blend in the flour, baking soda, baking powder, and salt, beating until well mixed. Cover and chill for 1 hour. Heat the oven to 375 Degrees F. Shape the dough into 1-inch balls and place 3 inches apart on lightly greased cookie sheets. With your thumb press deeply into the center of each ball. Bake for 10 to 12 minutes or until set but not hard. Let cool. Spoon small amounts of jam or jelly into each thumbprint Store in a cool, dry place and use within 4 months. Makes 1 package (about 2 T) of mix. This recipe can be increased to make more packages. Sesame-Cheese Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup yogurt for sour c *if using self-rising flour omit Baking soda and baking powder Mix sugars, peanut butter, shortening, margarine and egg. Stir in remaining ingredients. Cover and refrigerate for at least 3 hours. Heat ove to 375 degrees. Shape dough into 1-inch balls. Roll balls in chopped peanuts. Place about 3 inches apart on lightly greased cookie sheet. Press thumb into center of each. Bake 10 to 12 minutes or until set but not hard. Spoon small amount of jelly or jam into thumbprint. ABOUT 3-1/2 DOZEN COOKIES; 90 CALORIES PER COOKIE. 9_qbNy .OLU! z@.0s Makes about 5 dozen 1 3/4-inch cookies Equipment: Ungreased cookie sheets, 1 1/4-inch cookie scoop, or a measuring teaspoon. Place two oven racks in the upper and lower thirds of the oven. Preheat oven to 375 degrees F. Soften the butter. In a small bowl, sift together he flour, baking soda, and salt. Whisk to combine well. Set aside. In a mixing bowl, beat the sugars until well mixed. Add the butter and peanut butter and beat for several minutes, until very smooth and creamy. Add the egg and vanilla extract and beat until incorporated, scraping the sides of the bowl. At low speed, gradually beat in the flour mixture just until incorporated. Scrape the dough into a bowl and refrigerate for at least one hour or overnight (This keeps the dough from cracking when shaped). Measure the dough into a 1 1/4-inch cookie scoop or 2 level teaspoons and roll it between the palms of your hands to shape 1-inch balls. Place the balls 1 1/2 inches apart on the cookie sheets. As soon as you roll each ball, use your index finger or the handle of a wooden spoon to make a depression going down almost to the cookie sheet in the center of each ball. Bake for 10 to 12 minutes or until lightly browned and set. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. Cool the cookies on the sheets for a few minutes or until firm enough to lift. Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cool completely. If necessary, while the cookies are still hot, use the greased handle of a wooden spoon to deepen the depressions. Fill the centers with cherry preserves or milk chocolate topping. Cherry Preserves Topping: ** 1 1/2 (12-ounce) jars cherry preserves In a microwave oven or a saucepan, heat the preserves until boiling. Strain the jelly into a small heavy saucepan. Place the cherries remaining in the strainer in the centers of the cookies. If some are crushed, piece them together. On medium heat, boil the jelly for about 5 minutes, stirring constantly until, when it is dropped from the stirring spoon, the last drops gather to form one large sticky drop that hangs from the spoon. The jelly will be reduced to about 3/4 cup. Allow the jelly to cool about 1 minutes or until the bubbling stops. Spoon heaping 1/4 to 1/2 teaspoons over each cherry. Milk Chocolate Topping: ** 2 (3-ounce) bars milk chocolate 2 (3-ounce) bars bittersweet chocolate 6 tablespoons unsalted butter at room temperature Break the chocolate into squares and place them in the top of a double boiler. Set it over hot but not simmering water. The water must not touch the bottom of the double-boiler insert. Stir until the chocolate begins to melt. Return the pan to low heat if the water cools, but be careful that the water does not get too hot. Stir the chocolate until smooth, and cool it until it is no longer warm to the touch. ( The chocolate may be melted in a microwave oven if stirred every 15 seconds. Remove it before it is fully melted and stir, using residual heat to complete melting). Whisk in the softened butter. The mixture will immediately thicken. Do not overwhisk. Use a recloseable quart-size freezer bag with one corner cut off to pipe the chocolate into the centers of the cookies or use a small metal spatula to spread on a dollop. You can also use a copler with a # 22 star decorating tube to pipe the chocolate decoratively into the centers. Allow the chocolate to set until firm. Store: In an airtight container Keeps: 1 month Tip: Using superfine sugar will result in fewer cracks in the cookie's surface. It can be prepared easily in a food processor by processing granulated sugar for a few minutes or until it is as fine as sand. Mix first 4 ingredients - knead until smooth. Press into 9 x 13" pan. Melt chocolate chips in saucepan with oil. Spread over mixture in pan. Chill 1 hour & cut into bars. (from Kathy Tanner) Sift flour, baking powder, salt and sugar together. Add peanut butter to milk and mix well, then add this to the dry ingredients, beat thoroughly and bake in well greased load pan in slow oven 45 - 50 minutes. It it better when day old. NOTE: Slow oven is 300 - 350 F. 12-oz Nestle Peanut Butter Morsels Preheat oven to 375 F. In small bowl, combine flour, baking powder and salt; set aside. In large bowl, combine butter, brown sugar, sugar, and vanilla extract; beat at medium speed until creamy (about 3 to 5 minutes). Add egg; beat well. Turn mixer to low; gradually add flour mixture. Stir in Nestle Peanut Butter Morsels. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake at 375 F for 7 - 9 minutes. Cool on cookie sheet 2 minutes. Remove and cool completely. Cookies will be a light golden color with a light brown edge. Makes 6 dozen 2 inch cookies. Serves :6 KeyWords :Indian Cheese/dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix marinade ingredients in large bowl. Add wings, stir and marinade for 2 hours at room temperature. Drain and reserve marinade. Preheat oven boiler. Place on broiling rack and broil 15-20 minutes or till browned. Turn after 10 minutes and baste with marinate (or grill on BBQ). d fresh 0.00 Coriander leaves * 1.00 To 2 green chilies, seeded 0.00 and sliced (optional) Instructions: 1. Preheat oven to 350. Cream butter and brown sugar until light and fluffy. Add peanut butter and eggs. Mix well. Stir in flour and baking soda and blend well. Add peanuts and chips. Mix just until blended. Drop by rounded teaspoonfuls two inches apart onto ungreased cookie sheet. Bake 9-12 minutes or until golden brown. Remove right away from cookie sheet and cool on wire rack. ions until they are translucent but still firm and crisp (about 3-4 minutes). (such as "Magic Shell") optional: 1/4 cup of your favorite chopped nuts (peanuts, pistachios, walnuts, etc. ) Needed: 9"x5" loaf pan. Take the ice cream from the containers and place in two large bowls. Let stand at room temperature to soften slightly, stirring occasionally. While ice cream is softening, place chocolate sandwich cookies in a closable plastic bag and crush with a rolling pin or meat tenderizer until coarse. Coarsely chop peanut butter cups with a knife or scissors. Slice the banana. Spoon half of the crushed cookies into the bottom of the loaf pan, then top with 1/4 of the softened chocolate ice cream. Stir the peanut butter cups into the softened vanilla ice cream, then spoon the vanilla mixture over the chocolate layer, pressing down with the back of the spoon to remove any air pockets. Sprinkle with the remaining crushed chocolate cookies. Stir the sliced banana into the remaining softened chocolate ice cream, then spoon mixture over the cookie layer. Smooth ice cream with the back of a spoon. If desired, sprinkle with chopped nuts. Cover ice cream loaf with plastic wrap and freeze until firm, approximately 4 hours. Immerse loaf pan (careful not to immerse ice cream!) in warm water, then invert pan onto oval platter to remove ice cream. Drizzle with ice cream "hard shell". Let stand for about 15 minutes at room temperature before serving. Slice with knife warmed in hot water to serve. Stir together flour, soda, and salt. In a mixer bowl beat butter for 30 seconds. Add peanut butter and sugars; beat till fluffy. Add egg and vanilla; beat well. Add dry ingredients to beaten mixture; beat till well combined. Shape dough into 1 inch balls; roll in granulated sugar, if desired. Place 2 inches apart on an ungreased cookie sheet; crisscross with the tines of a fork. Bake at 375 for 9-10 minutes . Cool about 1 minute before removing to a wire rack. Makes 4 8. For an alternative, do not crisscross with a fork. Simply cook as directed. Upon removing cookies from the oven, place a chocolate candy Kiss in the center of each cookie, unwrappped of course. Press slightly and cool completely. You can wrap cookie dough into a 1 inch ball around a candy kiss and cook as directed. This gives you a cookie with a chocolate center. This is also another great alternative. Heat oven to 375F. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. cup milk (a "dash") 0.00 Butter (to coat pan) 0.25 cup onions (optional) 0.50 cooked ham or cooked shrimp or groun 0.50 cup sliced cheese (optional) 0.00 spices (taragon, paprika, pepper, garlic Instructions: This is a dish which can be prepared for breakfast, lunch, or dinner. Combine eggs, onions, milk, and spices into a bowl and mix until yolk and white of egg are ble Heat oven to 375F. Cream together; shortening, peanut butter, both sugars and vanilla. Beat with electric mixer at medium speed for one minute. Add egg and milk. Beat until well blended. Combine flour, baking soda, baking powder, and salt and add to creamed mixture. Mix well. Drop rounded tablespoons of dough onto ungreased cookie sheet. Flatten in crisscross pattern with fork dipped in flour. Bake fo 8 to 10 minutes. Cool 2 minutes then remove cookies from cookie sheet onto a cooling rack. Makes 2 dozen cookies. Notes ********** RECIPE ENDS ******** Stir in walnuts. Drop dough by teaspoonfuls 2 inches apart onto greased cookie sheets. Bake at 375F for 12 minutes. Cool on wire racks. Frost with Maple Frosting. Yield: 7 1/2 dozen. Preheat oven to 400~F. Cream together shortening and peanut butter. Gradually add sugars, blending well. Add egs, one at a time, beating until smooth. Add vanilla. Set aside. Combine flour, baking soda, and salt. Stir into peanut butter mixture. Using dampened hands, shape batter into 1-inch balls and place 2 inches apart on a greased cookie sheet. Flatten with a fork in acrisscross pattern, then bake for about 8 minutes. Yield: approximately 6 dozen cookies. Blend butterscotch chips and peanut butter and stir in cereal. Drop by small teaspoonfuls on wax paper and let set until firm group * - (Either fudge, sugar, or peanut butter dough) Refrigerate candies so paper will peel off easily. Unwrap each. Follow slicing instructions on cookie wrapper and quarter each slice. Place each piece in a greased miniature muffin cup. Place in preheated 350 oven for 8-10 minutes or just until cookie puffs and is barely done. Remove from oven and immediately push a candy cup into each cookie filled muffin cup. The cookie will deflate and form a tart shell around the peanut butter cup. The heat from the cookie will melt the chocolate toppings. Let the pan cool; then refrigerate until shine leaves the chocolate. Remove from the refrigerator and gently lift each tart from the cup with the tip of a knife. Makes 36 cookies. UUMMMHHH ! FytOwC Cream the cream cheese. Add sugar, peanut butter and milk. Fold in Cool Whip. Pour into baked pie shell or graham crust. KeyWords :American Cheese/dairy Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix powdered sugar and peanut butter. Stir in vanilla and milk. Beat until smooth and of spreading consistency. Frosts a 13 X 9 inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 125 CALORIES PER SERVING. own--reduce heat immediately if they start. Stir eggs, milk, salt and pepper thoroughly with fork for a uniform yellow, or slightly for streaks of white and yellow. Heat margarine in 8-inch skillet over medium heat just until hot enough to s * washed and drained Ice Box Cookies Ice box cookies are a boon for the busy person because they can be prepared in advance and stored in the freezer until needed. Just slice and bake when desired, and you have a great home made cookie. If you like, use whole wheat flour and add 1/2 cup ground peanuts to the dough. In a large bowl, cream the shortening and peanut butter, blending well. Add the honey, mixing it in thoroughly. Gradually blend in sugar. Beat in egg and vanilla. Sift together the flour with baking powder, baking soda and salt. Stir the dry ingredients into the creamed mixture. Stir in the raisins, if using. Shape in a roll. Wrap in waxed paper and chill thoroughly. Preheat oven to 350. Cut chilled dough into thin slices and bake on greased cookie sheets at 350 for 10-12 minutes. Yield: 4-5 dozen. Jacqueline E. Hamilton, Cooking Classics, Gaithersberg Gazette, Gaithersberg, MD Randy Shearer ered 1 minute 30 seconds to 2 minutes, stirring with fork after 1 minute, until PEANUT BUTTER ICE CREAM In small bowl, beat egg yolks and sugar or honey until smooth and creamy. In a stainless steel bowl or top of a double boiler, set over a pan of boiling water, heat milk. Reduce heat until water simmers. Stir in egg mixture; beat well. Stir slowly until custard slightly thickens. Remove from heat. Add peanut butter and beat until cool. Stir in vanilla. Pour cream and custard into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. To garnish: Chopped nuts, or peanut halves, or melted chocolate Makes 8 servings. Beat eggs well. Blend in the milk, peanut butter, sugar and salt and pour into freezer tray. Freeze until almost hard then pour into a bowl and beat until smooth. Return to freezer tray or molds and freeze until firm. Makes 4 to 6 servings *Try this with a hot fudge sauce and topped with peanuts. Chocolate bon bon Ice cream or other favorite flavor hard chocolate topping: Make sure the ice cream is hard frozen. Melt 12 oz of semi-sweet chocolate pieces and 1/2 cup margarine in the top part of a double boiler. Remove from heat but keep warm over hot water. Use a fork to dip ice cream balls into the chocolate, working as fast as possible. When you've dipped about 10 - 12 pieces, place then in the freezer and continue the dipping. After the chocolate is firm, you can wrap with foil or plastic wrap. For a variation with vanilla ice cream, add 1 Tab instant coffee to the melted chocolate. I have in a hurry, bought icecream at the market and with a melon spoon dipped the ice cream out into small balls, frozen them hard and then dipped in the chocolate as above. A quick delicious treat when you want that something extra but don't have the time to spend making it or if you have the time, after the first dipping and letting the chocolate freeze hard, dip a second time. Original Post Date: 26 Sept 92 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 graham cracker crust Heath cany bars Whip together vanilla ice cream, peanut butter, and Cool Whip. Pour ingredients into graham cracker crust. Crunch 2 Heath candy bars and put on top of the pie. Put into the freezer. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce Grease 2 cookies sheets. Mix dry ingredients together well. In a large mixing bowl, beat the butter and peanut butter with an electric mixter on medium speed until very light. Sift in the powered sugar. Add brown sugar and beat until light and smooth. Beat in the egg and vanilla. Gradually beat in the dry ingredients until just mixed. DO NOT OVER BEAT!!! Pinch off 35-40 pieces. Wrap each kiss with dough, leaving /" of kiss exposed at the tip. Place 2" apart on the cookies sheets. Bake in a preheated 350oF oven for 9-11 minutes or lightly brown on the edges. DO NOT OVER BAKE!!! Let stand on cookie sheet 3-4 minutes, remove to rack to cool. 1/2 to 2 pounds) 0.00 b 20034 All-purpose flour 0.25c c 20034 Well beaten egg yolks 2.00 d (have kisses unwrapped before removing cookies from oven) Cream sugar, butter, egg and vanilla. Add peanut butter and milk, mix well. Add in dry ingredients. Spoon out by spoonfuls onto ungreased cookie sheet. Bake at 375 for 10-12 minutes. Remove from oven and top each cookie with a kiss while still hot. = Tip = if you like crunchy cookies replace butter with shortening, but other wise the butter makes them nice and chewy. 0.00 Cook linguine according to package instructions in boiling water; drain. In large bowl, mix all the remaining ingredients together. Add linguine to sauce and toss to coat well. Refrigerate. good to pack for kid's lunches b 20035 Salt 1.00ts c 20035 Freshly ground black pepper 0.00 Combine 1/2 cup corn flake crumbs, coconut, peanut butter and honey; mix thoroughly. Measure out 2 tsp portions, shape into balls. Roll in remaining corn flake crumbs. Chill until firm, store in covered container in refrigerator. 18 nuggets, each serving 1 nugget 1/2 fruit & veg. choice, 1 fat & oils choice 5 g carbohydrate, 2 g protein, 4 g fat, 64 calories a 20036 Water, or more if needed 8.00c Heat oven to 375'F. Beat butters and sugar until fluffy. Beat in egg and vanilla. Add combined flour, baking soda and salt; mix well. Stir in oats and chocolate chips. Drop by rounded tablespoonfuls onto ungreased cookie sheet. Bake 8-9 minutes for a chewy cookie, 10-11 minutes for a crisp cookie. Cool 1 minute on cookie sheet, remove to wire rack, cool, store tightly covered. Makes 4-1/2 dozen cookies. 20036 Chile salsa or minced onion 0.00 Cook first 4 ingredients in saucepan until well mixed and thickened, stirring constantly. Remove from heat. Add rice cereal, stirring to coat. Pack into greased 9 x 9 -inch pan. Cool. Cut into squares. Makes 3 6. Melt chips and peanut butter over low heat and spread over bars. ories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place Chocolate chips, butterscotch chips, and peanut butter in 2-Qt bowl. Microwave uncovered on high (100%) until softened, 2 to 2 1/2 minutes. Stir until melted and smooth. Mix in marshmallows and peanuts until evenly coated. Spread in buttered square baking pan 8 x 8 x 2-inches. Refrigerate until firm, at least 1 hour. Cut into bars, 2 x 1-inch. Makes 32 bars. Mozzarella cheese Instructions: Cook pasta as directed on package, reducing cooking time to 5 minutes. Meanwhile, sa Cream the butter, sugar and brown sugar together in a mixing bowl, using an electric mixer at medium speed, until light and fluffy. Add the eggs one at a time, beating well after each addition. Beat in the peanut butter and vanilla. Sift the flour, baking soda and salt together and stir into the creamed mixture. Form the mixture into 1-inch balls. Place about 2-inches apart on greased baking sheets. Press with floured fork, making a criss-cross pattern on each. Bake in a preheated 375 degree F. oven for 8 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. When completely cooled, spread one cookie with the peanut butter filling and top with another cookie making a sandwich. Makes 3 1/2 dozen cookies. PEANUT BUTTER FILLING: Mix all of the ingredients in a medium bowl and beat with an electric mixer at medium speed until smooth and creamy. rying pan was covered and the broiler was allowed to simmer gently for about fifteen minutes, being turned occasi Servings: 2 Cream butters, sweetener and vanilla together. Add eggs, one at a time, beating on high speed at least 5 minutes after each addition. If mixture doesn't whip up well, be sure you are beating the full 5 minutes, or chill well, then finish beating. Serve 1/4 c in an attractive glass, or use as a pie or torte layer filling. May be sprinkled with carob chips. I actually mixed in carob powder to taste and it turned out even better. e-cooking in the butter sauce also prevents any "underd Cook onion in butter until soft in 2-quart saucepan. Add flour and cook, stirring, until smooth. Stir in peanut butter, add chicken broth. Season to taste with salt and pepper. Cook, stirring, over low heat until thickened and smooth. Add cream. Just before serving, add Madeira. t to boiling; reduce heat. Steam 4 minutes. Add tips. Cover tightly and steam until crisp-tender, 4 to 5 minutes longer. Toss asparagus with parsley, lemon juice and salt. Sprinkle with bacon. MICROWAVE DIRECTIO Brownies: Heat oven to 350F. Heat chocolate with butter over low heat or in microwave on High 1 minutes until butter is melted. Stir until chocolate is completely melted; cool. Sift flour with baking powder and salt. Set aside. Beat eggs. Gradually add 1 cup sugar, beating until well blended. Blend in cooled chocolate mixture and vanilla. Stir in flour mixture. Spread into greased and floured 8 inch square pan. Combine peanut butter, 1/4 c sugar and milk; blend well. Top brownies with spoonfuls of peanut butter mixture. Swirl with knife to marble. Bake 35 to 40 minutes or until brownies begin to pull away from sides of pan. Cool in pan on wire rack. Icing: Melt chocolate with 1/2 c peanut butter in double boiler over hot, not boiling water or in microwave oven on Medium for 3 minutes. Stir until well blended. Spread over top of cooled brownies. Melt remaining peanut butter as above and drop by spoonfuls onto icing. Swirl with knife to marble. Chill until set. MAKES: 16 BROWNIES Preheat oven to 375'F. In a medium mixing bowl thoroughly stir together the flour and baking soda. In a large mixing bwol cream the butter, peanut butter, and sugars. Add eggs; beat until blended. Gradually stir in flour mixture until blended. Chill if necessary before shaping. Using level teaspoons of the dough, shape into balls and place 2" apart only, omitting jelly. Omit jelly and add a thin slice of boiled ham. ball, making the indentation fairly wide. Spoon a rounded 1/2 teaspoon of the Raisin-Date Filling into each indentation. Bake in a preheated oven until golden brown about 12 minutes. With a wide spatula remove to wire racks to cool. Store in a covered cookie jar or tin box. *** RAISIN-DATE FILLING *** Combine all ingredients in a small saucepan and cook over low heat, stirring occasionally, until thick, about 10 minutes. ll the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish y Try one of the several variations for Marshmallow Bars or create your. Butter square pan, 9 X 9 X 2 inches. Heat marshmallows, peanut butter and margarine in 3-quart saucepan over low heat, stirring constantly, until marshmallows are melted and mixture is smooth; remove from heat. Stir in vanilla. Stir in half of the cereal mixture at a time until evenly coated. Press in pan; cool. Cut into about 2 X 1-inch bars. 36 BARS; 55 CALORIES PER BAR. To Microwave: Cut margarine into 4 pieces. Place on marshmallows in 3-quart microwavable bowl or casserole. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds, stirring every minute, until marshmallows can be stirred smooth. Continue as directed. aker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butt *NOTE: Do not use freshly ground or "old-fashioned style" peanut butter. Preheat oven to 350F. Lightly grease 2 cookie sheets. STEEL KNIFE:(Food Processor recipe) Blend sugars, butter, egg whites and vanilla until fluffy, stopping once to scrape down sides of work bowl, about 1 minute. Add peanut butter and process until combined, about 20 seconds. Add flour, baking soda and salt and blend until just combined using 2 to 3 on/off turns; do not overprocess. Transfer to large bowl. Stir in chopped Butterfingers. Mound dough by 1 1/2 tablespoonfuls onto prepared sheets, spacing 2 inches apart. Flatten slightly using fingers. Bake until dry in appearance and centers are still slightly soft to touch, about 15 minutes. Cool on cookie sheets 3 minutes. Transfer to rack and cool completely. Store in airtight container. (Can be prepared ahead. Store 4 days at room temperature or freeze 3 weeks. Cream oleo or butter and brown sugar. Stir in flour (mixture will be crunchy. will have to use your hands. Press in ungreased 13x9x2 in. baking pan. Bake in 350F oven for 15 minutes. In saucepan, combine sugar and corn syrup; heat to boiling. Remove from heat. Add butterscotch pieces and peanut butter; stir till chips are melted, Stir in corn flakes. Spread over baked layer. Cool; cut into squares. GARNISH: finely chopped peanuts and dash of paprika, optional. Stir peanut butter and water into a paste and add other ingredients, mixing well. Spoon into serving bowl. Garnish. Makes 2/3 cup This dip is perfect with bland crackers, or with a variety of fresh vegetables, such as carrots, broccoli, green or red pepper, or cauliflower. NOTE: Add more water if your peanut butter is too firm. In a large mixing bowl stir together peanut butter, egg, sugar and vanilla. When well blended, quickly stir in cereal. Roll into 1 inch balls. Place on a cookie sheet and flatten with tines of a fork. Bake at 350 F for about 10 minutes. Do not remove from pan until slightly cooled. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all ingredients till smooth. Use as dip for vegetables, pita crisps, chicken wings or chicken fingers. auce(8oz) 0.25 c Water 2.00 ts Chili powder 1.00 cn Green chilies(8oz) 0.25 lb Monterey Jack cheese 1.00 pk Taco shells(4oz) Instructions: 1. Coarsely break taco shells. In 2-quart bowl, mix gro Saute onions and celery in butter until soft. Sprinkle flour over vegetables and cook 1 minute, stirring to coat. Add stock and peanut butter; simmer 20 minutes. Allow mixture to cool 15 minutes, then puree in batches in blender. (The soup may be made ahead to this point and refrigerated. ) To serve, reheat in saucepan over medium heat. Correct seasoning with salt and lemon juice. Serve with a dash of cream and a sprinkling of peanuts. xture thickens, stirring after 2 minutes. Combine egg yolks with cold water. Beat until thick and fluffy. Add 1/2 cup sugar. Mix thoroughly. Beat egg whites until stiff. Add remaining sugar. Beat thoroughly. Fold into first mixture. Sift flour, measure, and sift with baking powder and salt. Fold into egg mixture. Add flavoring. Pour into well-oiled cake pan. Bake in moderate oven (375 F) bout 20 minutes. Cool. Cut in squares. Ice with any desired icing. Roll in ground peanuts. Corinne Wilson, Watertown, S. minutes. Bone chicken breasts if needed, keeping meat as nearly intact as possible. (It's much easier to rip the meat off the bones than any knifework I've tried to date. ) Pull off shreds and gobbets. Put peanut butter, honey, cumin and mint in a bowl and mix well. Microwaving for 30 seconds or so thins it and makes it much easier to mix. Spread about 2 tsp of the peanut butter mix in a thin layer over each piece of breast meat. Place 1/12 of the shreds and gobbets on the breast and roll them up into a packet. Tie the packet shut with butcher's twine or fasten with a toothpick. Arrange the twelve packets in layers in the crock pot, being careful not to let any fall open. Stir water in to the bowl with any remaining peanut butter and mix well. Add the packet of bouillon and pour over the chicken packets. Add water as needed to cover packets to a depth of at least one inch. Turn crock pot on high for 5 or 6 hours. Remove packets from pot and let drain on a platter. All the chicken fat will have migrated to the top of the liquid, which I suspect would probably make a wonderful flavoring for soups and other dishes. 0 8950 chopped 0.00 8950 Carrots; scraped & diced 2.00 8950 Sprigs fresh parsley;chopped 4 Preheat oven to 375'F. Mix butter, shortening, and peanut butter until soft and fluffy. Stir in sugars, egg, and vanilla; stir in dry ingredients; fold in pecans and chocolate pieces. Drop by teaspoons on ungreased cookie sheets about 2" apart. Bake in a preheated oven for 8-10 minutes, or until edges of cookies are lightly browned. Cool cookies for 5 minutes on cookie sheet before removing them and cooling them on a rack. 8950 Salt & freshly ground pepper Cut chicken into 1-1/2-inch pieces. Mix remaining ingredients. Reserve 1/4 cup. Set oven control to broil. Thread chicken cubes on four 11-inch metal skewers, leaving space between each. Brush chicken with half of the reserved peanut butter mixture. Broil chicken with tops about 4 inches from heat about 5 minutes or until brown. Turn and brush with remaining reserved peanut butter mixture. Broil 5 minutes or until golden brown. Serve with peanut butter mixture and chopped peanuts if desired. 4 SERVINGS; 215 CALORIES PER SERVING. To Grill: Cover and grill kabobs 4 to 5 inches from medium coals 15 to 25 minutes, turning and brushing with peanut butter mixture, until golden brown. ts Black pepper,ground 3.00 c Zucchini,thinly sliced,fresh 1.00 lb Tomatoes,fresh,sliced 0.25 c Bread crumbs,white,fresh 1.00 tb Vegetable oil Instructions: 1. Cover the figs with pear juice & bring to a boil, let simmer for 25 minutes. Puree in a blender. Peel & core the pears & chop into bite-sized pieces. Combine fig paste, pears & cinnamon & allspice. Preheat oven to 375F. Butter a 9"x14" baking pan. Layer 10 filo sheets, 2 at a time, brushing butter on every second sheet & spinkling it with breadcrumbs. Spread pear filling evenly over last sheet. Cover with another 10 sheets of filo, layered as before with butter & breadcrumbs. Score the top sheet into pieces approx. 3" square. Bake for 35 to 40 minutes & then allow to cool for 15 minutes. Heat the honey, stirring gently till warm. Drizzle over strudel & top with nuts. Cut with a sharp knife. "Sundays at Moosewood Restaurant Cookbook" lakes; sprinkle over vegetables. ~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetab Combine Parsnips & 2 C. Water in A Small Saucepan; Bring To A Boil. Cover & Reduce Heat & Heat 5 Min. Drain & Rinse Under Cold Water. Drain Well. Combine Parsnips, Green Onions & 1/4 C. Plus 2 T. Honey- Yogurt Dressing in A Medium Bowl. Stir Well. Cover & Chill. Cut Pears in Half Lengthwise; Core & Cut Lengthwise Into Thin Slice, Keeping Slices Intact. Brush Cut Sides With Lemon Juice. Place 1 Cut Pear Half On Each Of 6 Plates, Separating Slices To Form A Fan. Top Each With 1/2 C. Parnsip Mixture & 1 T. Remaining Honey-Yogurt Dressing. Sprinkle With Pepper If Desired. 00003675 0000003675 0000003676 0000003676 0000003676 0000003676 0000003676 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003677 0000003678 0000003678 0000003678 0000003678 0000003678 Pastry: Process butter and flour until crumbly. Add egg and water, process until a ball forms, remove from processor, wrap in cling film, refrigerate 20 minutes. Cook the tart shell and cool. (He says nothing of how long or what temperature!) Tart: 5 pears, peeled, halved, cored, and poached in a simple syrup (2 c water, 2 c sugar, 1 Tbsp vanilla) 6 oz semisweet chocolate 2 oz butter 1 large jar apricot preserves 2 Tbsp grand Marnier Poach pears in liquid until soft, about 30-40 minutes. Test for doneness with a knife - if there is little resistance, pears are done. Remove from liquid and cool Melt the butter and chocolate over low heat, then pour into tart shell. Halve the pears and make vertical cuts from the bottoms almost up to the stem ends, spread out cut parts like a fan, and arrange in the chocolate. Allow the chocolate to set. Bring the apricot preserves to a boil with the Grand Marnier, then brush very liberally over the pears. Cool and serve. If this is made in advance and refrigerated, take out and let sit at room temperature for 30 minutes. ater Tot Casserole Serves :6 KeyWords :Casserole Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Drain mandarins, reserve 2 tablespoons syrup. Combine mandarins, syrup and sliced pears in ovenproof dish (4 cup capacity). Crumbe topping over fruit, bake in moderately hot oven about 25 minutes or until topping is browned and pears are tender. Serve warm. Topping: combine all ingredients in bowl, cover, refrigerate 30 minutes or until firm. Serve crumble dusted with sifted icing sugar, if desired. Recipe can be prepared a day ahead. Not suitable to freeze, not suitable to microwave. . mint sprigs for garnish Combine all ingredients in a blender or food processor and puree for approximately 1 minute. Pour the pureed mixture into a glass dessert dish or parfait glasses and chill in the refrigerator for at least an hour. Garnish with mint sprigs and serve cold. and spoon intp jalapenos; serve. th remaining ingredients and toss to combine, drizzling just enough additional dressing to evenly coat salad. Grind black pepper over salad to taste and lightly toss again. Taste and ad Preheat oven to 350F. Heat rum mixture and pour over raisins; set aside. Melt 1 tbsp of butter in frypan, add pears and cook 5 minutes. Add 1/4 cup sugar, stir and cook 2 more minutes and then put aside. Place bread in bowl. Scald milk and pour over bread. Let soak 5 minutes. Add raisin mixture and pears with syrup. Beat together eggs, rest of sugar, vanilla and stir in bread mixture. Pour in buttered baking dish, bake at 350F for 50 minutes. mom's recipe, similar to a recipe her Aunt Truie served . On floured surface, roll dough to 1/4" thickness. Cut in 2" rounds with cookie cutter or wine glass. Transfer to ungreased baking sheet. Prick each cracker once with fork. Bake in preheated oven for 10 to 12 minutes or till crisp. Transfer to rack to cool. Store in airtight container. Makes 50 crackers. opped 0.00 g 18099 Zucchini,ends trimmed, 1.00md makes 6 servings butter for molds Muscat sauce (recipe follows) Preheat oven to 350 degrees. In small bowl, combine currants, pear, and wine. Let stand 30 minutes. Place bread cubes in bowl; pour scalded milk over bread; let stand 10 minutes. Add egg yolks, sugar, and pear mixture. Divide among 6 well-buttered individual ramekins or custard cups. Place in roasting pan on open rack; pour boiling water into pan to come halfway up sides of molds. Bake in preheated oven for 40 minutes, until the tip of a knife inserted between center and edge of pudding comes out clean. Let stand 5 minutes before unmolding, or chill before unmolding. Serve with Muscat sauce. Muscat Sauce 1 c milk 1 c light cream 1 3 inch strip lemon zest 6 egg yolks 1/3 c sugar 1/4 c Muscat wine In small heavy saucepan, brin milk, cream, and lemon zest to boil. Remove from heat; let stand 5 minutes. Meanwhile, in small bowl, combine egg yolks and sugar; beat until well blended. Remove lemon zest from milk mixture. Gradually pour milk mixture into yolks, stirring constantly with wire whisk. Return mixture to saucepan. Cook over low heat, stirring constantly with wooden spoon, until sauce thickens enough to coat spoon. Do not boil. Immediately remove from heat; pour through fine strainer into small bowl; let cool. Stir in Muscat. Serve at once or place plastic wrap directly on sauce and refrigerate. and not sticky. If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to Calories per serving: 132 Number of Servings: 2 Fat grams per serving: . 73 Approx. Cook Time: 2:30 Cholesterol per serving: . 500 Marks: *DIRECTIONS* Stew the pears in a saucepan with the water, lemon juice, cinnamon and allspice until it is soft enough to mash when you stir it with a fork or wooden spoon and has a texture like applesauce. Remove from the heat and refrigerate for two hours. MAKE THE VANILLA CREAM: Combine the yogurt with the sweetner, brandy and vanilla. TO ASSEMBLE: Spoon the Pear Compote into small dessert cups and top with the Vanilla Cream. NOTE: This is a version of an old and popular Creole dessert VARIATION: Use pear brandy in place of the regular. From "Louisiana Light" by Roy F. Guste, Jr. ning Salt 10.75 oz Can Cream Of Mushroom Soup 0.50 c Grated Cheddar Cheese 1.00 sm Jar Pimento Pepper Instructions: Put onions in 7" X 12" dish, next put crackers and add sausage meat. Add a layer of onions and to Wash pears, remove cores, and chop. Cream shortening and sugar. Add eggs and milk. Sift flour, measure, and sift with baking powder, baking soda, salt, and mace. Add pears. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (410 F) 12-15 minutes. 20 servings. The Household Searchlight d by Syd Bigger. Notes ********** RECIPE ENDS ******** l, stirring constantly. Reduce On bottom of lightly greased 8 inch square baking pan, arrange sliced pears. Combine 2 tbsp flour and half the cinnamon. Sprinkle over pears. To make topping, combine 3/4 cup flour, remaining cinnamon, sugar and salt. Cut in butter until crumbly. Add nuts to topping mixture. Spoon over pears. Bake, uncovered, in 350 F oven for 30-35 minutes until pears are tender. Makes 6 servings. gh. Knead gently until smooth. Preheat oven t Completely dissolve gelatin in boiling water; cool, reserve 8 pear halves; dice remaining pears. distribute diced pears evenly in bottom of 13x9x2 inch baking pan. Pour gelatin mixture over pears. Refrigerate at least 3 hours or until mixture is completely jelled. Dip bottom of pan in warm water 15 seconds, loosen gelatin and invert pan onto cutting board or cookie sheet. Cut with dinosaur shaped cookie cutters. Remove to individual plates with spatula. Garnish each with diced pear gelatin (leftover after cutting the shapes), pear halves and celery stalks. TIPS: Prepare several different flavors of gelatin for a colorful variety of pear Gelasaurs. Use celery stalks or carrots for trees and broccoli or cauliflower as bushes. Serve pear gelasaurs on a leaf or bed of shredded lettuce to creat a swamp. ans and smooth surfaces. Dampen edges of pastry in pans and cover with pastry circles. Seal edges well and trim by pr Vanilla ice cream In small saucepan, combine orange juice and cornstarch. Add raspberries, lemon rind and juice; cook over medium heat until slightly thickened, about 2 minutes. Remove from heat and let cool to room temperature. Peel, core and cut pears into wedges. Place scoop of ice cream in each serving dish; surround with pear wedges and spoon sauce over. Makes 4 servings. Place flan pans on preheat baking sheet and bake in preheated oven 40-45 minutes or until pastry is golde In a large stainless steel or enamel saucepan, combine currants, raisins, apricots, lemon and orange rind and juice, brown sugar, cinnamon, nutmeg, ginger and salt. Peel, core and chop pears to yield 10 cups. Stir into fruit mixture. Bring to a boil; reduce heat. COVER and simmer 30 minutes, stirring occasionally. Fill boiling water canner with water. Place 5 clean pint mason jars in canner over high heat. Place snap lids in boiling water; boil 5 min to soften sealing compound. UNCOVER fruit mixture and continue cooking, stirring occasionally, about 15 minutes until very thick. Stir in almonds and rum; simmer 5 minutes longer. Ladle mincemeat into hot jars to within 1/2 inch of top rim (head space). Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center snap lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining mincemeat. Cover canner; return water to a boil. Process 20 minutes at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward. ) Remove screw bands (if desired). Wipe jars. Label and store in a cool, dark place. s Salt 1.00 Egg 2.00 oz Butter 0.00 Stock 1.00 lg Onion 2.00 ts Parsley 1.00 ts Sugar 1.00 oz Butter 0.00 Pepper to taste Instructions: Preheat oven to 350 degrees. In small bowl, combine flour, cocoa, baking soda and salt; set aside. In large mixer bowl, beat butter, sugar, brown sugar and vanilla extract until creamy. Add eggs one at a time, beating well after each addition. Gradually add flour mixture. STir in chocolate pieces. Drop by rounded teaspoonfuls onto ungreased cookie sheets. Bake 9-10 minutes until edges are lightly browned. Let stand 2 minutes before removing from cookie sheets; cool completely. degrees. Peel and halve pears; scoop out core. Place in a solution of 1/4 cup lemon juice in 4 cups water In a large saucepan, combine orange and pineapple juices, sugar and cinnamon stick. Bring to a boil and simmer 5 minutes. Drain pears; add to hot liquid; simmer 5 minutes. Remove from heat, add amaretto. Place section of cinnamon stick in each jar. Pack hot fruit snugly in jars; fill with boiling syrup to within 1/2 inch of top rim. Remove air bubbles. Readjust headspace. Apply lids and screwbands. Process 500 ml jars in boiling water canner 20 minutes. Premove jars from canner. Check seals when cool. Makes 4 pints. -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sea 9001FHot And Sour Shrimp Soup (thai) Thai Soups/stews 7720 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sou 9002FHot And Sour Shrimp Combine water,sugar and vanilla bean in large sauce pan and bring to boil. Add pears, reduce heat and cook gently until tender (30 minutes). Refrigerate pears and syrup for 24 hours. Remove vanilla bean from syrup. Melt chocolate in heavy pan over low heat, stirring frequently until smooth and glossy. Scrape vanilla bean pulp into chocolate. Add cream and bring to a boil, stirring constantly. Remove from heat. To serve, place scoop of ice cream in bowl. Place pear alongside ice cream and spoon chocolate sauce over top. -1.00 -1.00 -1.00 0sou 9004FHot And Sour Soup #1 Chinese Soups Soups/stews 7728 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sou 9005FHot And Sour Soup #2 Chinese Soups Soups/stews 7731 Combine water, sugar, and vanilla in a large saucepan and boil for several minutes. Then add the pears, and simmer, covered, for 10-15 minutes, or until tender. (Sometimes a hard pear will require as much as 30-50 minutes cooking time. ) Drain and cool. Melt chocolate. Add corn syrup. Remove from heat. Add vanilla and butter. Stir well. To serve: Arrange pears upright on serving dish. Place scoop of vanilla ice cream on plate. At the last minute pour the chocolate sauce over the pears. Remaining sauce may be passed. IPE BEGINS ******** Title :Shepherd's Pie #2 Serves :6 KeyWords :Beef Casseroles Casseroles Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 375'F. (190'C. Lightly grease a shallow baking dish. Fill a bowl with cold water and add lemon juice. Peel pears and cut in half. Cut away stems and remove cores with a teaspoon. Drop prepared pears in lemon water. Pat pears dry on paper towels. Place a piece of crystallized ginger into "well" of each pear half. Arrange pears, cut-sides down, in greased dish. Put butter, brown sugar and pineapple juice into a saucepan and heat gently to dissolve sugar. Add whipping cream and boil 5 minutes. Pour sauce over pears. Cover and bake in preheat oven 1 hour or until pears are tender and sauce has thickened. Baste pears with sauce several times during baking. Place pears on a warm serving plate and spoon sauce over pears. Arrange bay leaves to resemble pear leaves and garnish with almonds. Serve hot. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it Combine tapioca, salt, and boiling water. Cook over hot water until tapioca is clear. Wash pears. Remove cores. Steam until tender. Place pears in saucepan. Add sugar and 1/4 cup water. Cover. Simmer 5 minutes. Combine with tapioca and lemon juice. Pour into buttered baking dish. Cover with marshmallows. Bake in moderate oven (375 F) 20 minutes. 6 servings. The Household Searchlight Let it bubble to a rich sauce, adding the various flavorings to taste. -- Meanwhile sc This very sweet dessert was a favorite of former Canadian Prime Minister and Noble Prize winner, Lester "Mike" Pearson. "Perhaps for sound political reasons, no member of the household staff (of the Prime Minister's residence) can remember any specific occasion on which it was served. " Anne' s note: I chopped the dates in a food processor with the 1 Tbsp of flour (to prevent stickiness) and then added 1 tsp of flour to the mixture. Blend the ingredients (except the eggs) lightly with a fork. Add unbeaten egg yolks and stir lightly. Fold in stiffly beaten egg whites. Pour in buttered baking dish and set in a larger pan partially filled with hot water. Bake at 325F until it becomes light brown (20-25 minutes). Serve cold with whipped cream. SERVES: 6 Notes ********** RECIPE ENDS ******** Mix mayonnaise, salt, mustard, sugar and pepper in large bowl. Add peas, cheese, celery, pickles and onion; toss. Stir in eggs. Cover and refrigerate about 1 hour or until chilled. Serve on lettuce leaves, if desired. 6 SERVINGS (ABOUT 3/4 CUP EACH); 240 CALORIES PER SERVING. *substitute: 2 1/2 cups Frozen peas, cooked and Drained. Prosciutto is an Italian ham that is salted, cured and aged to achieve. Prepare and cook peas as directed. Heat oil in 10-inch skillet over medium-high heat. Add prosciutto, thyme, pepper and garlic. Saute about 3 minutes or until prosciutto is hot. Add peas. Saute about 2 minutes or until hot. 4 SERVINGS (ABOUT 2/3 CUP EACH); 240 CALORIES PER SERVING. When shopping, look for plump, tender, bright green pods. 2 POUNDS YIELD 4 SERVINGS; 40 CALORIES PER SERVING. To Prepare: Wash and shell peas just before cooking. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add peas. Heat to boiling; reduce heat. Boil uncovered 5 minutes. Cover and boil 3 to 7 minutes longer or until just tender. If desired, add 1/2 teaspoon sugar and a few pea pods or lettuce leaf to boiling water for added flavor. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place peas in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 12 minutes or until tender. To Microwave: Place peas and 1/4 cup water in 1-quart microwavable casserole. Cover tightly and microwave on high 9 to 11 minutes, stirring after 5 minutes, until tender. Let stand covered 1 minute; drain. es,Idaho,baked/chilled 0.50 lb Ham,cooked,chopped(1.5c) Instructions: 1. *substitute: 2 pk (10 ounces each) frozen Green peas. rinse with cold To separate; drain. add frozen With milk. Prepare peas as directed. Cook bacon in 10-inch skillet until crisp. Drain bacon, reserving fat in skillet. Crumble bacon and reserve. Cook peas, onion, garlic, peanuts and gingerroot in fat over medium heat 5 minutes, stirring frequently. Stir in flour, curry powder, salt and mustard; remove from heat. Stir in milk. Heat to boiling, stirring constantl reduce heat. Cover and simmer about 5 minutes, stirring occasionally, until peas are tender. Sprinkle with bacon. 6 SERVINGS (ABOUT 1/2 CUP EACH); 245 CALORIES PER SERVING. 5. Peel cooked potatoes; cut into 1/8-inch slices. 6. Place a layer of potatoes in a greased 2-quart casserole; sprinkle with 1/4 teaspoon salt. Hi Everyone: I really like "one pot" recipes and this one from the LA Times, issued 3/l2/92 really fits that for me. Now, if I could just get rid of the "pot" I carry around my waist, we would be in business! :) :) This recipe is by Fatima Lakhani, author of "Indian Recipes for a Healthy Heart. " Combine tomatoes, peas, yogurt, garlic, ginger, coriander, cumin, garam masala, l/2 tsp. salt, and turmeric in bowl. Heat canola oil in large saucepan. Add onion, green chiles, cinnamon sticks, peppercorns and cumin seeds and saute until onion starts to turn golden. Add tomato mixture and stir. Cover and cook over medium heat l0 minutes, stirring occasionally. Add water, remaining 3/4 tsp. salt, potatoes and cilantro. Stir well, cover and bring to boil. Add rice, stir gently and cook, covered, until almost all the water has been absorbed, about l0 minutes. Reduce heat to low and cook l0 to l5 minutes, or until rice is tender. In a large bowl, mix first 5 ingredients with fork; then use knives to cut in butter until mixture looks crumbly. With fork, stir bananas, pecans, lemon peel, and eggs into flour mixture, until flour is just moistened. Spoon batter into lightly oiled 9" x 5" loaf pan. Bake at 350 degrees for 40-50 minutes or until toothpick comes out clean. Cool at least 10 minutes before slicing. _pval FULLNAME _int86x _inregs _outregs _segregs _result FULLNAME Servings: 7 dozen crackers Sift together flour, baking powder, mustard and pepper. Cream margarine, gradually blend in cheese and nuts. Add flour mixture slowly until blended. Divide dough in half, make rolls 1 1/2" in diameter, wrap in foil, chill. Slice each roll into very thin slices. Arrange on greased cookie sheets. Bake at 400 deg F for 6 minutes. Cool immediately on wire racks. Sift together flour, sugar, brown sugar, baking powder, salt and cinnamon into mixing bowl. Combine egg, oil and mil in small bowl; blend well. Add all at once to dry ingredients, stirring just enough to moisten. Stir in pecans. Spoon batter into greased 2 1/2-inch muffin-pan cups, filling each 2/3rds full. Bake in 400 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jelly or jam. Serving Hint: Match the mood of your mealtime by using a variety of pretty napkins to line a muffin basket. For a picnic, choose a red and white checked napkin; for special dinners, use your finest linen napkins; and for Christmas, of course, a bright red napkin. Line baking sheets with brown paper. Beat egg whites with cream of tartar until soft peaks form. Add sugar gradually, then vanilla; beat until stiff peaks form. Fold in pecans and rice cereal. Drop 1 tbsp batter at a time 2 inches apart onto prepared baking hseets. Bake in a 325 F oven for 20 minute or until firm. Turn off oven and leave cookies in for 1/2 hour longer to dry. Remove from the oven and cool. Peel cookies from paper when cooled. Makes 18 cookies. Pecan toffee candy over a shrotbread cookie. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 375~. Beat 1/3 cup butter with 1/4 cup sugar in a small bowl with electric mixer until light and fluffy; beat in egg. Stir in flour, mixing well, until a soft dough forms; spread evenly into a lightly greases 9x9x2-inch baking pan. (Dough will be thin. ) Bake in a 375~ oven for 12 minutes or until dough begins to firm up but is not fully cooked. Remove pan to wire rack. Lower oven temperature to 350~. Meanwhile, melt remaining 1/2 cup butter in a medium-size saucepan. Add brown sugar, the 3 Tbsp sugar and honey. Bring to boiling; boil rapidly 2-1/2 minutes. (It will be caramel colored and thick. ) Carefully add cream and bring back to boiling. Remove from heat; stir in pecans. Spread mixture evenly over cookie dough. Bake in 350~ oven for 25 minutes, or until pecan mixture is bubbly and begins to set. Remove to wire rack; cool completely. Pecan topping will become firm upon cooling. Cut into 8 lengthwise strips and 9 diagonal strips to make diamond-shaped cookies. Heat over to 350F. Lightly grease a jelly-roll pan 15x10x1 inch. Combine 1 cup sugar and butter and cream until fluffy. Add 1 egg and vanilla and beat until well blended. Add flour and work into creamed mixture until well blended. Spread in prepared pan. Brush with beaten egg. Sprinkle with 1/2 cup sugar then with nuts and then with remaining sugar, spreading evenly over top. Bake 20-25 minutes or until nicely browned. cook in pan and cut into fingers to serve. NOTE: Dark brown sugar gives the best flavour in this recipe but any brown sugar will be satisfactory. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 Bake approx. 45 minutes 375 degree oven. In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. Servings: 2 In a 15-ounce custard cup micro-cook the butter or margarine, uncovered, on 100% power for 30 to 40 seconds or just till melted. Swirl the butter in the custard cup, coating sides and bottom. Pour the excess butter from the custard cup into the beaten egg. Stir in the dark corn syrup and vanilla. Stir together flour and baking powder. Stir flour mixture into egg mixture. Gently fold in chopped pecans. Pour the pecan mixture into the buttered 15-ounce custard cup. Micro-cook, uncovered, on 50% power for 3 to 4 minutes or till the pecan mixture is just set, rotating the custard cup a half-turn every minute. Sift a little powdered sugar atop. Serve warm with light cream, if desired. *.mac (Note: Amounts may vary according to taste. ) Vanilla Sugar White Creme de Cacao Chopped pecans Any good quality pancake and waffle mix Grated German chocolate Put raspberries in a bowl and add Creme do Cacao to taste. Allow to stand a bit. Pre-heat a Belgian waffle iron. Mix up a batch of waffle batter according to package directions. All chopped pecans to the batter when mixed. Whip cream to stiff consistency. Add vanilla and sugar to taste. Add raspberry mixture to whipped cream and fold in. Cook waffles and serve topped with a healthy portion of the whipped cream and raspberries. Garnish with grated chocolate. It just doesn't get any better than this. Both this one and the previous salmon recipe I developed today while driving around doing some errands. I may be a poor old retired modest school principal type, but that does not mean that I can't enjoy the hell out of life and eat better than most people I know. Any questions? Rinse wild rice. Combine wild rice with 2-1/2 c chicken broth, heat to boiling. Cover, reduce heat, simmer 30 mins. Drain excess broth, set aside. Heat remaining 2 c broth and butter to boiling. Add long grain rice, reduce heat, simmer covered 15 mins. Combine rices. Toss with parsley and pecans 8/9T; grnxn NsUs\sbshsosvs}s ++noname++ Melt butter, blend with sugar, add eggs, mix and let stand for few minutes, add dry ingredients sifted together. Stir in pecans, spread in greased pan. Bake and cut in squares. Note: No temperature or time given. Assume a 325 F. oven. clipboa d %% complete Current file erased from disk Delete window (press cursor key): Disk full Editing new file... <*** End of File ***> File: File is read-only File not found: %s Go to Bookmark [A..Z]: Go to window (press cursor key): KeyBoard table full Preheat oven to 300 In medium bowl combine flour, soda, salt and oats. Mix well with wire whisk and set aside. In large bowl blend sugars with an electric mixer at medium speed. Add butter and mix to form a grainy paste. Scrape down sides of bowl, then add eggs and vanilla. Beat at medium speed until light and fluffy. Add the flour mixture, pecans, and chocolate chips, and blend at low speed just until combined. Do not overmix. Drop dough by rounded tablespoons onto ungreased cookie sheets, 1 1/2 inches apart. Bake for 20-22 minutes. Immediately transfer cookies with a spatula to a cool flat surface. Sorting... Sort pass: %d Program stack exhausted in interp Stack overflow in macro interpreter Too many nested ExecMacro calls Value out of range Write error Writing... Cannot execute this type of macro: %s Macro compiled with wrong sc: %s Execution error Expression too long Incomplete "or" Incomplete class Incomplete closure Incomplete escape sequence Too many classes Too many groups Unbala Combine dates, pecans, and vanilla; mash until a paste is formed. Shape mixture into 30 3/4" balls. Beat egg whites and salt until stiff. Gradually beat in sugar, 1 tablespoon at a time, until stiff and glossy. Dip balls into meringue, covering them completely. Place on a slightly greased cookie sheet and bake in a preheated slow oven at 250'F. for 30 minutes, or until pale golden brown. Store in an airtight container. ication will now terminate. Error: Windows NT or Windows 95 Req Servings: 12 Spread out a small square of cheesecloth and set cloves, gingerroot, cinnamon and allspice in centre, then tie shut with string. Slice orange thinly. Plunge peaches into a large pot of boiling water for 10 seconds. Remove peaches with slotted spoon and plunge in bowl of ice water. Peel and set aside. Repeat this blanching and chilling process with the orange slices and set aside. Using a medium-heavy saucepan and medium heat, combine sugar and vinegar and heat until sugar is dissolved. Add bag of spices and peaches and cook over low heat for 8 minutes, then remove with slotted spoon and divide between 2 or 3 two-cup glass preserving jars. Add orange slices to the same sugar mixture and cook over low heat for 5 minutes, then remove with slotted spoon and add equal amounts to each of the jars of peaches. Discard spice bag and boil syrup over medium heat for 4 - 5 minutes. Pour over fruit in jars. Let cool, then seal shut. Store in a cool place for up to 1 month, then refrigerate. Serve with roast pork, goose or ham. Makes from 2 to 3 pints. From The Gazette, 91/07/3 1. synhi: aliases cannot have aliases synhi: alias cannot refer to itself Bobbip% tsehelp Trim steaks well. Mix 1 tablespoon garlic with chile flakes and black pepper with back of spoon, making paste. Rub on both sides of steaks. Cut 4 thick (1") slices of bread on a sharp diagonal. Melt butter and mix in olives, cilantro and remaining 1 tablespoon garlic. Grill or broil bread just long enough toast both sides (if broiling, it may be easier to drop broiler rack down a notch before toasting bread). Spoon olive butter over bread. Place toast on plates and top with steaks. Cooking time: 7-10 minutes. Total preparation time: 15 minutes. PrtSc NumLock ScrollLock Shift CtrlShift AltShift CtrlAlt CtrlAltShift KeyPad KeyPad casCAS i.dat tsecfg.dat Boil potatoes in their jackets till cooked but firm. Plunge them into cold water for a minute. Peel them & then cube them. Sprinkle over the salt & turmeric. Toss to coat all the pieces evenly. Heat oil over medium high heat. When very hot, add the potatoes & fry, turning & tossing, for 5 minutes. Sprinkle the sliced chilies & 2 to 3 tb of water over the potatoes. Stir carefully. Cover the pan & let the potatoes steam over low heat for 10 minutes or till they are completely tender. Uncover & continue frying, turning regularly, till all remaining moisture is evaporated & potatoes are slightly browned. Serve with any dal. Julie Sahni, Classic Indian Cooking Brown sausage links in a skillet. Wrap each browned link in a strip of pimiento; arrange in a buttered shallow baking dish in a single layer. Melt butter in a saucepan; stir in flour to blend. Add milk, stirring constantly; cook until slightly thickened and smooth. Add salt, nutmeg and cheese. Pour sauce over sausage; bake in preheated 350'F. oven 15 minutes. Garnish with sprigs of parsley if desired. Brown the meat in the oil and onion soup mix combination. Add 1 1/2 - 2 cups water, and cook in a pressure cooker until done, about 40 minutes. Add onion, carrots, and potatoes. (you can add celery as well). Simmer slowly until vegetables are done, adding water as necessary. Thicken gravy and serve. Combine the garlic, ginger, hoisin sauce, soy sauce, vinegar, and honey in a small bowl. Whisk to mix. Set aside half of this mixture to use as a sauce. Marinate the chicken in the remaining mixture for one to two hours, stirring several times. Meantime, make the scallion brushes. Cut the roots and greens off the scallions. There should be 3" pieces of scallion white remaining. Make a series of 1" lengthwise cuts in each end, gradually rotating the scallion, to form the individual "bristles" of the brush. Soak the scallions in a bowl of ice water for a couple of hours to swell the ends of the brushes. Just before serving, heat the oil in a large non-stick frying pan. Cook the chicken over medium heat for 2 minutes, or until well done. Set aside and keep warm. Lightly brush each tortilla with water and toast in a non-stick frying pan over high heat (or warm in a steamer). Divide the reserved marinade among 6 small ramekins or dishes. Mount the chicken in the center of a platter. Arrange the tortillas (fold them in quarters or halves and scallion brushes around the chicken. Invite guests to use a scallion to brush a tortilla with hoisin sauce. Have them place a spoonful of chicken and the scallion brush in a tortilla and roll it into a cone. Nutritional Information (per serving): Calories 436, protein 42gm, fat 8gm, carbohydrate 47gm, sodium 1519mg, cholesterol 96mg @@@@@@@@@@@ @@@@@@@ @@@@@@ @@@@ * fresh each time "Peking duck has always seemed impossibly complicated to make at home because of the elaborate preparation that is required. To have the skin be cooked properly, crisp and dry with no trace of fat, it is necessary to separate the skin of the duck from the fat to enable it's grease to be released in cooking. This is traditionally done by inserting a tube between the skin and fat of the duck and blowing to loosen the skin. Needless to say, this is a long and exhausting procedure. However, Chef Alex Wong of the Mandarin Inn has devised a simple alternative that produces a great Peking duck. You begin by preparing the duck the day before you plan to cook it. It is dipped in fresh boiling water several times (use fresh water each time). This process frees the skin from the fat. The duck is then hung in a cool place in the kitchen for at least 12 hours with a dish under it to collect the dripping fat. The remainder of the fat will be released during the roasting so the duck will be moist but not fatty and the skin will be crisp. " Tie a string (or use a heavy "S" hook) around the neck or wing of the duck to facilitate dunking it in and out of the boiling water. Bring water to a boil in a pot large enough to submerge the duck. Plunge duck into the boiling water and leave for 30 seconds. Hang duck up to dry for 1 hour in a cool place in the kitchen with a dish under it to collect fat. Bring fresh water to a boil a second time and submerge duck 30 seconds. Hand duck up to dry as described above. Bring fresh water to a boil a third time and add 1 cup of honey, stir and bring to a boil again. Submerge duck for 30 seconds. Hand duck up to dry for 12 hours as described above. Preheat oven to 450 F. Place duck, breast down, on a rack in a dry roasting pan. Roast for 30 minutes. Turn duck over and roast for 30 minutes more. (Be careful not to break the skin when you turn it. ) Turn off the oven heat. Leave duck in oven 15 minutes more. Remove and serve. Carve the duck, taking care to slice the crispy skin separately from the meat. Arrange the pancakes, the duck meat, and the skin, and the scallion brushes on a large platter. Serve the Peking Sauce in a separate bowl. Each guest will serve himself by taking a pancake, painting on some Peking sauce with the scallion brush, then putting on a piece of skin, a piece of meat, and the Scallion Brush. The pancake is then rolled up and eaten with the fingers. *Ends and strings removed from snow peas ** Shrimp should be shelled, deveined and finely chopped Balls - In a bowl, beat egg white until foamy. Blend together sherry and cornstarch, then stir into egg white along with salt and ginger. Add water chestnuts and shrimp; mix well. With oil-coated hands, roll shrimp filling into walnut-size balls. Heat a pan of water to simmering. Drop in shrimp balls a few at a time and simmer gently until they float (about four to five minutes). Drain and discard liquid. If made ahead, cool, cover, and refrigerate up to two days. Soup - Cover bean threads with warm water and let stand for 30 minutes. Drain, then place on a cutting board and cut in 6" lengths. In a 2-quart pan heat chicken broth, sherry and soy just to boiling. Add bean threads and mushrooms and simmer, uncovered for 5 minutes. Add snow peas and cook for two minutes. Add shrimp balls and cook just until heated through. Garnish with cilantro and season to taste with salt. Cornstarch pastry, see recipe Cut raisins into small pieces. Grate rind and extract juice of Orange and lemon. Mix with pineapple and sugar then boil gently for 10 minutes. Mix Cornstarch with cold water and add to first mixture, stirring constantly until thickened. Add butter and cook five minutes. Remove from stove and add egg slightly beaten. Roll pastry one-quarter inch thick and cut into four-inch squares. Put a spoonful of the filling on one half of each, moisten edges, and fold over other half. Press down on edges and prick top will with a fork. Bake at 400 degrees for 15 minutes. From Modern Priscilla Cook Book (Year and author unknown) This cookbook was given to Margie by her grandmother, She (her grandmother) received it from her mother when she was married. We don't know when or where Margie's g-grandmother got it. It is so old and worn that the pages are starting to flake, and the front cover cannot be read so we don't know who wrote this one. There is also no dates or cover pages in the book. Pastry in next recipe-Gary Here is the outline for something I saw this morning on Geraldo (by accident) that was done by Penn & Teller. It's more of a macabre show-off desert, but I laughed my ass off when I saw it. Okay, start off by making some Jell-O, preferably strawberry or cherry or some other flavor that's naturally red. But, use two to three times as much Jell-O mix as you normally would, to thicken up the consistency. After this is mixed, stir in some cool whip, and pour it into your favorite standard party mold (the dome kind would be good). Get a CLEAN plastic bag (inside and out) and place in it some Karo syrup. Now add something like a very dar red wine, or grape juice. What you want is a semi-thick VERY dark red (opaque) liquid which looks not unlike blood. Starting to get the picture yet? Okay, now place this bag in the mold, so that the bag is still floating on top. Keep in mind that you want the Jell-O plus the bag to completely fill the mold, but have a level surface, as this thing is going to flip over later on. Put it in the fridge, and allow it to chill and set. When you take it out of the refrigerator, you should decorate it a little. Try drizeling some chocolate glaze on top and poping a couple of strawberries or cherries on top of this. Allow to set if necessary, and then bring it out to your dinner guests. At this point, your dinner guests will probably be oo'ing and ah'ing over this rather nice dessert you've brought out to them. Make sure you've got that big pointy butcher knife in one hand as you set this beauty down on the table. Now you get to play Norman Bates: cut into the side of this, making sure you go deep enough to cut into the bag real wide. As you continue to cut out a piece of the geltin mold, the bag will leak into this, and your bewildered guests will think your dessert is _BLEEDING_. Not to disappoint them, cut out one of these bloody pieces of geletin and plop it down on a plate. If you're lucky, it will look like a recently-extracted body organ. Yes, this is gross. Yes, I wouldn't bring this to the typical dinner party. Yes, I probably have a *very* warped sense of humor. But, I laughed quite loudly when I saw this being done by Penn & Teller. At the very least, it might be fun for a Halloween party. :-) Newsgroups: rec. food. recipes Gregory L. Pratt aragon@acm. Heat olive oil in a medium skillet. Add the onions and parsley; saute until onions soften, about 3 minutes. Add reserved juices from the canned tomatoes; simmer until thickened slightly, about 10 minutes. Add tomatoes and wine; simmer to blend flavors, about 5 minutes. Add the crabmeat; simmer until heated through, about 3 minutes. Season with 1/2 teaspoon salt and 1/4 teaspoon ground pepper or to taste. Meanwhile, bring 6 quarts water to boil in a soup kettle. Add 1 tablespoon salt and penne; cook until just tender, about 9 minutes. Drain and return penne to soup kettle. Add sauce; toss to combine. Serve immediately. Earlier in the day, add enough water to the skinned chicken to cover it. Poach chicken in simmering water (uncovered) until chicken is no longer pink. This will take about 8 minutes. Allow chicken to cool in poaching liquid. (I put it in the refrig. rather than leave it at room temp. Cooling it in the liquid makes it more tender) Later, remove chicken from poaching liquid and chop it into small or bite-size pieces. Save the poaching liquid to add to the water you're going to cook the pasta in. In large non-stick pan, cook the onion and garlic in heated olive oil until softened. Add hot pepper flakes and tomatoes and juice. Cook about 30 minutes over med. heat until sauce thickens. Cook penne in poaching liquid with additional water as needed. Combine chicken with the sauce mixture in serving bowl. Add parsley and cheese. Sprinkle with parmesan and serve immediately. Judy Garnett/pjxg05a *You can add any other combo. of vegs, you desire to this recipe. Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. In a large skillet, heat oil. Add celery, peppers and onion. Cook until tender. Stir in soup, milk, sour cream and cheese. heat on low until cheese melts. Combine noodles, cheese sauce, chicken, mushrooms, pimento and seasonings. Pour into 3-qt baking dish and top with almonds. Bake in 350 oven for 40 minutes or until hot and bubbly. * Use either sharp or mild Shredded Chedder Cheese. Beat eggs, add milk, salt and mustard, mixing well. Grease bottom of 9 x 13 baking dish. Place in layer of bread cubes, the sausage, then cheese. Pour egg mixture over the top. Refrigerate overnight. Bake at 350 degrees F. for 45 minutes. Let stand about 5 minutes before cutting. NOTE: For 8 people use 3 slices of bread and 8 eggs. Mix the shredded cabbage, pepper and salt and let stand about 1 hour. Drain off all liquid. Pour the Hot Dressing over the cabbage and mix well. Serve at once. Place sweet potatoes in a large kettle and add water to cover. Cook over medium heat until barely tender; drain. Peel and cut potatoes into fourths. Arrange in a medium size casserole. Preheat oven to 350F. While potatoes are cooking, combine sugars, ginger and cornstarch in a small saucepan. Add pineapple juice and lemon juice. Stir over medium heat until sugars are dissolved and mixture starts to bubble; stir in margarine. Pour sauce over potatoes. Bake uncovered 50 to 60 min or until sauce is thickened. Cal: 149, Fat: trace. L 165 C 1 IA 66k C:\scratch\FSCONVRT\archive\EXPORT.CPP Butter loaf pan, 9 X 5 X 3 inches. Cook sugars, milk, corn syrup and salt in 2-quart saucepan over medium heat, stirring constantly, until sugar is dissolved. Cook, stirring occasionally, to 234 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water; remove from heat. Add margarine. Cool mixture to 120 degrees without stirring. (Bottom of saucepan will be lukewarm. ) Add vanilla. Beat vigorously and continuously 5 to 10 minutes or until candy is thick and no longer glossy. (Mixture will hold its shape when dropped from spoon. ) Quickly stir in nuts. Spread in pan. Cool until firm. Cut into 1-inch squares. 32 CANDIES; 75 CALORIES PER CANDY. To Microwave: Prepare pan as directed. Stir sugars, milk, corn syrup and salt together in microwavable 3-quart casserole. Cover tightly and microwave on high 4 to 5 minutes or until bubbly. Stir thoroughly, using wire whisk. Microwave uncovered on medium-high (70%) 8 to 12 minutes, stirring every 4 minutes with wire whisk, to 234 degrees on microwave candy thermometer or until small amount of mixture dropped in very cold water forms a soft ball that flattens when removed from water. Continue as directed. Spear pepper with fork and hold over open flame until it blisters all over. Place in plastic bag and set aside until skin loosens, about 30 minutes. Meanwhile, place bread cubes in colander and hold under cold water to dampen. Squeeze bread dry. Place in salad bowl. Add capers, thyme, green onion and celery. Using sharp paring knife, peel skin off pepper. Core and dice into half-inch pieces. Add to bread salad. Stir together oil, vinegar, mustard and pepper to taste in small cup. Pour over salad and toss well. NOTE: A good quality, crusty French bread is essential for this salad. It should be at least one day old. If still soft, place bread cubes on baking sheet and toast at 350 degrees for 5 to 10 minutes. export.cpp Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. An elegant dish which will impress even Mom. Brown ground beef and onions; drain fat and add spices and tomato sauce. Cut 3-4 green peppers in half and remove seeds and stems. Stuff green pepper halves with meat mixture and then bake for 15-20 min at 350. Melt slices of cheese on top of "boat", if desired. Stir sugar and vinegar together in mixing bowl to partly dissolve sugar. Toss vegetables, celery seed, and pepper with sugar & vinegar mixture. Refrigerate for at least one hour to soften vegetables. Stir frequently. Cabbbage with a zesty flavor prepared with a sugar and vinegar sauce. Served most frequently with fish, chicken, and as a luncheon side dish. Stores well several days in a refrigerated closed container. Serves [5] Dredge steaks with flour. Press pepper firmly into the flesh on both sides. Heat 25mL (2 Tbsp) butter and oil in a frying pan. Pan-fry fish, turning once during cooking. Allow 5 to 7 min per cm (10 to 12 min per inch) of thickness or cook until flesh is opaque and flakes easily. Season and transfer to heated platter. Add remaining butter and wine to pan and stir quickly. Pour over fish and serve. * or halibut, swordfish Type by Vern - Know-wud-I-mean * Envelope of Meat Marinade From Store should weigh about 8 ozs. ** Steak should be cut into strips, about 1/8-inch thick and about *** Green Pepper should be seeded and cut into strips. **** Mushrooms should be stems and pieces, and should be drained. Prepare marinade as diredcted on envelope. Marinate beef as directed on envelope; drain well. Cover and microwave onion and margarine in 2-qt casserole on high (100%) 1 minute. Stir in bouquet sauce, tomatoes, and thyme. Mix in beef. Cover and microwave 8 minutes; stir. Microwave on medium (50%) 10 minutes. Shake flour and wine in tightly covered container. Stir into meat Mixture. Add pepper strips and mushrooms; mix into sauce. Cover and microwave until meat is tender, 6 to 8 minutes. Serve over hot Rice. REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. IE32\ Combine spices in a small bowl; set aside. Trim fat from tenderloin; rub with pepper mixture. Place tenderloin on a rack coated with cooking spray; place rack on a broiler pan. Insert meat thermometer into thinkest portion of meat. Bake at 375* for 50 minutes or until thermometer registers 140* (rare) to 160* (medium). Place tenderloin on serving platter; cover and let stand 10 minutes. Cut into thin slices and serve with Horseradish Sauce. Yield: 10 servings (about 197 calories per 3 oz. tenderloin and 2 T sauce). Sandy Kapoor, In Health SAUCE: Combine 1/4 c 1 % low fat cottage cheese, 1/4 c skim milk, 3 T nonfat mayonnaise, 1 1/2 T prepared horseradish, 1 t lemon juice, and 1/8 t dried whole dillweed in container of an electric blender or food processor bowl; cover and process until smooth. Pour mixture into a serving bowl. Yield: 1 1/4 c (about 10 calories per tablespoon. Iceberg lettuce leaves, washed and crisped Parsley sprigs If you are tired of serving the same old cheese ball for company gatherings, maybe it's time to add some sparkle to your appetizer repertoire. Serve this zesty dip with crackers, chips or crudites. Beat channa, minced shallot, hot peppers, garlic salt and wine (if using) in a medium-size bowl until well mixed. If made ahead, cover and refrigerate. May be made 1 day in advance. To serve, mound on a plate lined with lettuce leaves. Garnish with parsley sprigs. Makes 1 1/2 cups. PER 1/4 CUP: 135 calories, 9 g protein, 29 carbohydrate, 10 g fat (6 g saturated), cholesterol (not available), 152 mg sodium, 0 g fiber. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/9 3. Other Cooking Methods Freshly made paneer is delicious and may be eaten immediately, without further preparation or adornment. However, in most recipes, paneer must be cooked before it is added to the other ingredients. Broiling, which is discussed in the story, is the method I prefer because very little oil is used. If you don't wish to broil the cheese, here are a few alternatives: Toaster Oven: Grease a small baking tray with vegetable oil. Place paneer cubes on the tray and brush with oil. Bake at 400 degrees F. until golden brown, about 6 to 8 minutes. Remove and use in any cooked paneer recipe. For a quick paneer curry, place cooked cheese cubes on a heated serving platter and pour your favorite curry sauce over them. Garnish with minced cilantro and serve. Barbecue Grill: Prepare a charcoal fire to the gray-ash stage. Gently blow away the ash, leaving coals that glow cherry red. Cut paneer into 2-inch cubes. Brush skewers and paneer cubes with vegetable oil. Thread evenly on skewers leaving 1/2-inch space any cooked paneer recipe. For, an exotic appetizer, sprinkle grilled paneer cubes with. lemon juice and ground cumin. Place on a warmed platter and served immediately. Saute; Heat 3 tablespoons oil in a heavy nonstick pan or wok over medium-high heat. When oil is hot, add paneer cubes and saute until light brown, turning once. Carefully transfer to paper towels to drain. Tent with foil to keep warm until ready to use. Use in any recipe calling for cooked paneer. Note: A nonstick pan is essential; the paneer will break and crumble in any other pan. Deep Fry: Heat 6 tablespoons of vegetable or canola oil to 350 degrees F. in a nonstick wok until hot but not smoking. Gently add Paneer cubes. Do not crowd. Fry, turning occasionally, until golden brown, about 5 minutes. Remove with slotted spoon and drain on paper towels. Tent with foil to keep warm until ready to use. Use in any recipe calling for cooked paneer. From an article by Laxmi Hiremath in the San Francisco Chronicle, 9/1/9 3. Mix cheese, fine herbs, chives, worcestershire sauce and garlic. Scrape bowl with spatula. With hands, shape cheese into a wheel. On wax paper, roll the shaped cheese into the seasoned pepper. Pepper should cover entire wheel of cheese. Place on dish, cover and chill for at least one hour. If desired, to serve make indentations around the top of the wheel and insert crackers standing on edge. Serve with additional crackers. *Note: If hog casing is unavailable, seven 5- by 10-inch pieces of kitchen parchment may be used instead. See end of recipe for related info. Cut the fish into long strips; the shrimp and scallops can remain whole. Put the seafood, jalapenos and cilantro through a coarse blade of a meat grinder. Combine the ground seafood with the egg whites, lemon juice, cumin, salt and pepper in a large bowl. Rinse the hog casing in cold water by letting the water run from the tap directly through it. (The casing should not have any holes. ) Gather the casing up onto the sauce stuffing funnel attachment on your meat grinder. Put the seafood mixture back in the grinder and begin to grind it through. When it begins to emerge from the funnel, tie the end of the casing in a knot, leaving 3 inches of it unfilled for expansion room. Grind the mixture out, taking care not to overstuff the length of sausage; it should be about 1 inch wide. If necessary, squeeze it gently with your hands to make this width as you work. Continue with the entire length; you will have about 4 feet of sausage. Remove the funnel and use your finger to press out the last remaining seafood mixture. Leave 3 inches for expansion and tie the end in a knot. Shape to make it even. Coil it into a spiral and set it aside. Bring 1 inch of water to a boil in a large heavy skillet with a lid. Reduce the heat so that the water barely quivers. Prick the sausage with a sharp knife pint at 3-inch intervals. Place it in the barely moving water, cover the pan and cook for 10 minutes. Turn off the heat and let the sausage rest for 10 minutes before serving. NOTE: If you use kitchen parchment, butter the paper and place 1/2 cup of the mixture on each piece. Roll it up, twist the ends and tie them securely with string. Poach as directed. "If saltines don't excite you, try pepperines. They're good by themselves, and they spice up soups, stews, and dips. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Mix the flour, salt, pepper, and sugar in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Combine 1/4 cup of the water and the lemon juice in a small bowl. Blend it into the flour mixture. Add enough of the remaining 1/4 cup water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll each in a rectangular shape. The dough should be as thin as possible, 1/16 inch at most. Using a spatula, rolling pin, or your hands, pick up the rolled dough and trasfer it onto an ungreased baking sheet. With a sharp knife, score into 2-inch squares. Do not cut all the way through to the baking sheet. Prick each cracker 2 or 3 times with a fork. Bake 15 to 20 minutes, turning over after 10 minutes or when the edges begin to brown. Cool on a rack. Break into individual crackers. Yield: 75-8 5. VARIATIONS: If a hotter cracker is desired, add more pepper. For red-hot cracker, sprinkle 1/8 to 1/4 teaspoon cayenne pepper on top of the dough before making a final pass ith your rolling pin. * Milk chocolate should be milk chocolate candy bars and they shoud be finely chopped. Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Gradually add gelatin, milk and peppermint candy, mixing until blended, chill until slightly thickened but not set. Fold in whipped cream and chocolate. Pour over crust. Chill until firm. Garnish with additional whipped cream combined with crushed peppermint candies, if desired. Prepare Chocolate Ice-Cream Roll as directed - except do not fill with ice cream. Reserve 2 cups whipped cream. Fold peppermint candies into remaining whipped cream. Unroll cake and remove towel. Spread cake with peppermint topping. Cut cake lengthwise evenly into 6 strips. Roll up one of the strips and place it cut side up on 10-inch serving plate. Coil remaining strips tightly around center roll. Smooth top with spatula if necessary. Frost top and side of torte with reserved whipped cream. Drizzle with chocolate syrup if desired. Refrigerate at least 2 hours. 12 SERVINGS; 230 CALORIES PER SERVING. Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Stir in peppermint. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 50 CALORIES PER SERVING. Shake over ice and strain into rocks glass over ice. Makes 1 quart (approx) Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. Heat over low heat, stirring constantly; until gelatin dissolves; cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored. Beat in corn syrup gradually. Beat in gelatin mixture,yogurt, peppermint sticks and lemon juice on medium speed. Fold in whipped cream. Place mixture in 3 quart metal bowl; cover with plastic wrap or waxed paper. Freeze until mixture form 1/2 inch frozen layer around side of bowl, about 2 hours. Remove from freezer. Scrap bowl with spatula; beat with electric mixer at medium speed until smooth,about 1 minute. Return to freezer; repeat process when mixture forms 1/2 inch frozen layer. In a large bowl, combine margarine, sugar, egg, milk, and vanilla; mix until light and fluffy. Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, baking soda and salt. Add flour mixture to margarine mixture; mix well. Place half of dough into a plastic bag or wrap in plastic. To remaining half of dough, add peppermint extract and red food color; mix well. Place in plastic bag or wrap. Refrigerate both portions about 1 hour. Divide each portion of dough in half. Roll 1 part white dough into a 10x8-inch rectangle between 2 pieces of plastic wrap. Set aside. Repeat with 1 part pink dough. Remove top sheet of plastic wrap from both the pink and the white dough. Place pink dough over white dough; remove plastic wrap from pink dough. Trim edges, if desired. Starting at the 10-inch edge, roll up dough jelly-roll fashion, removing plastic wrap from bottom as dough is rolled. Repeat with remaining dough to form second roll. Place 2 tablespoons of the pink sugar on separate sheet of plastic wrap. Roll 1 roll of dough in pink sugar, pressing gently into dough. Repeat with second roll. Wrap in plastic wrap; refrigerate 8 hours or up to 1 week. Heat oven to 375F. Slice cookies 1/8 inch thick. Place 1 inch apart on ungreased cookie sheets. Bake for 5 to 7 minutes or until light golden brown. Cool 1 minute; remove from cookie sheets. Cool completely. Makes 10 dozen cookies * * * * * * * Nutrition Information Per Serving: 1 Cookie Calories. 35 Carbohydrates. 4g Fat. 2g Cholesterol. 2mg Sodium. 30mg Potassium. 5mg Dietary Exchanges: 1/2 Fat You don't have to go to the seaside for great saltwater taffy. Salt. Butter square pan, 8 X 8 X 2 inches. Mix sugar and cornstarch in 2-quart saucepan. Stir in corn syrup, water, margarine and salt. Heat to boiling over medium heat, stirring constantly. Cook, without stirring, to 256 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a hard ball that holds its shape but is pliable; remove from heat. Stir in peppermint extract and food color. Pour into pan. When just cool enough to handle, pull taffy with lightly buttered hands until satiny, light in color and stiff. Pull into long strips 1/2-inch wide. Cut strips into 1-1/2-inch pieces with scissors. (For ease in cutting, wipe scissors with vegetable oil. ) Wrap pieces individually in plastic wrap or waxed paper (candy must be wrapped to hold its shape). ABOUT 4 DOZEN CANDIES; 15 CALORIES PER CANDY. Cream the white and brown sugar with the shortening. Beat in the eggs and vanilla. Combine the raisins, coconut, and nuts, grind fine in a food processor or grinder. Add to the above. Sift the flour, baking soda, and salt together; add these, along with the buttermilk, to the above. Divide the dough into several parts; roll each part into a long, inch thick snakelike shape; cut the snake at approximately half inch intervals. Arrange the nut-like cookies on an ungreased cookie sheet; bake at 325 degrees for 10 - 12 minutes, depending on whether you prefer softer or crunchy cookies. Calzones are a type of folded-over pizza popular in southern Italy. Prepare Pizza Dough. Punch down dough. Divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface. Mix tomato sauce, mushrooms, basil, oregano and garlic. Spread over half of each circle to within 1 inch of edge. Top with pepperoni, bell pepper and cheese. Fold dough carefully over filling. Pinch edges to seal securely. Place sandwiches on greased cookie sheet. Let rest 15 minutes. Heat oven to 375 degrees. Brush sandwiches with egg. Bake about 25 minutes or until golden brown. PIZZA DOUGH Dissolve yeast in warm water in large bowl. Stir in sugar, oil, salt and 1 cup of the flour. Beat until smooth. Mix in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface. Knead about 5 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 30 minutes or until almost double. 6 SANDWICHES; 550 CALORIES PER SANDWICH. Saute onions with oil and butter in skillet over low heat until well done, stirring often. Do not brown. Sprinkle with flour and continue cooking slowly about 2 minutes. Cool well. Beat eggs; add half and half, yogurt, salt, pepper, and nutmeg. Add to cooled onions. Sprinkle half the cheese on the bottom of the pre-baked pastry shell and fill with egg-onion mixture. Arrange pepperoni slices on top. Sprinkle with remaining cheese. Bake 10 minutes at 450 degrees; reduce heat to 300 degrees and bake 20 minutes more. In a small mixer bowl beat together cream cheese, sour cream, oregano, agrlic powder, and (optional) red pepper. Spread evenly in a 9 or 10-inch quiche dish or pie plate. Spread pizza sauce over the top. Sprinkle with pepperoni, green onion, and green pepper. Bake in a 350 degree oven for 10 minutes. Top with cheese; bake 5 minutes more or till cheese is melted and mixture is heated through. Serve with sweet pepper strips, broccoli flowerets, or crackers. Cut steak into serving size portions. Place half the steak in Crockpot. Arrange green peppers on steak. Place remaining steak on top. Mix remaining ingredients and pour over meat. cover and cook on Low setting for 8 to 10 hours, or high for 4 to 5 hours. Each serving: 186 calories. When shopping, look for well-shaped, shiny, bright-colored peppers. 2 MEDIUM (ABOUT 1/2 POUND) YIELD 4 SERVINGS; 25 CALORIES PER SERVING. To Prepare: Wash peppers; remove stems, seeds and membranes. Leave whole to stuff and bake, or cut into thin slices or rings. To Saute: Heat 1 to 2 tablespoons margarine or butter in 10-inch skillet over medium-high heat. Saute slices or rings in margarine 3 to 5 minutes or until crisp-tend Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place peppers in basket. Cover tightly and heat to boiling; reduce heat. Steam 8 to 10 minutes or until tender. To Microwave Place peppers in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 4 to 5 minutes, stirring after 2 minutes, until crisp-tender. Let stand covered 1 minute; drain. "These extremely thin crackers have an intriguing balance of peppery snap and rich sweetness. They are addictive by themselves and make an elegant hors d'oeuvre when spread with herbed cream cheese. 350~F. 10 to 15 minutes Combine the molasses and butter in a small sauce pan. Stir over low heat until the butter is melted. Remove from the heat and cool slightly. In the food processor or a large bowl, combine the flour, pepper, and salt and mix well. Stir the yogurt into the molasses mixture and then add to the flour mixture and blend to form a smooth dough. Remove the dough to a lightly-floured sheet of wax paper or lightly buttered aluminum foil and shape it into a log or cylinder approximately 1-1/2 inches thick and 12 inches long. Roll the log in the wax paper or foil and chill until firm, 45 minutes minimum. Preheat the oven to 350~F. When ready to bake, slice the log into 1/4-inch slices. Roll each slice with a floured rolling pin to form very thin ovals, about 1/16 inch thick. The ovals may stick either to your rolling pin or to your rolling surface. Gently peel them off. Place the ovals on a lightly greased or parchemnt-lined baking sheet and prick each one 2 or 3 times with the tines of a fork. Bake 10 to 15 minutes, until the crackers are medium brown. Those that are rolled slightly thinner than the others will brown first. Be ready to remove those from the sheet to cool while the others continue baking. Cool on racks. The crackers will crispen while cooling. Yield: 40-4 5. eFileA AllocConsole GlobalMemoryStatus FileTimeToLocalFileTime GlobalAlloc GetVolumeInformationA GetVersionExA FillConsoleOutputAttribute GetTimeZoneInformation GetTickCount GlobalUnlock GetEnvironmentVariableA InitializeCriticalSection LeaveCriticalSection LoadLibraryA MoveFileA RaiseException ReadConsoleInputA ReadConsoleOutputA ReadConsoleOutputAttribute ReadFile RtlUnwind ScrollConsoleScreenBufferA SetConsoleActiveScreenBuffer SetConsoleCtrl Thinly slice cheese and tomato and arrange on 4 small plates. Cut avacado in thin slices and arrange with cheese and tomato. Separate shallots in rings and scatter over salad. In a screw-tipped jar, combine olive oil, lemon juice, sugar, salt, peppercorns and oregano. Shake vigorously until well blended. Spoon over salad and let marinate 1 hour. Garnish with basil, if desired, and serve with warm crusty bread or bread sticks. WritePrivateProfileStringA GetProcAddress ToAscii In a large pan melt butter and add remaining ingredients except nuts. Stir until well blended. Add nuts and toss to coat. Cook covered over low heat for 20 minutes. Stir occasionally. Drain on brown paper. Store in an air-tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis rA GetPrinterA EnumPrintersA EndDocPrinter ClosePrinter * Use 1 8-oz can of Mushroom Stems and Pieces that has been drained. * Heat the oven to 400 degrees F. Mix the meats, bread crumbs, egg, oregano leaves, salt and half of the tomato sauce. Press the mixture evenly against the bottom and sides of an ungreased 10-inch pie pan. Sprinkle the mushrooms and olives in the meat line pan then pour the remaining tomato sauce over the vegetables. Bake uncovered for 25 minutes. The pepperoni gives a red-flecked appearance to the meat. Sprinkle the pie with the shredded cheese and bake an additional 5 minutes. Cool for 5 minutes then cut into 6 wedges. NOTE: If a 10-inch pie pan is not available, use a 9-inch one but put a pan under it to catch the run off of juices. Also you can use an 8 oz can of cut green beans or whole kernel corn in place of the mushrooms if desired. eans may be Pinto, navy, great northern White, etc. Pick over Beans o remove rocks and bad Beans. Wash and place in large pot with Sugar nd enough cold Water to cover*. Bring to a bOil, cover and simmer or 3 hours or until tender. Add additional Water during cooking as ecessary*. Slice sausage and Onion, dice Garlic and Peppers (adjust umber of Peppers to suit preference). Add all remaining ingredients nd cook Beans for at least 1 more hour, stirring occasionally and dding Water as needed*. Add Salt if required. To begin, Water should be at least twice as deep as Beans. After eans have swollen, always keep just covered with liquid to prevent urning. If Beans should accidently burn, DO NOT STIR. Pour off into nother pot, being careful not to get burned particles and continue ooking. Place tomatoes in small saucepan. Add all remaining ingredients except chicken, lemon juice, and vegetable seasoning. Cover and simmer for 5 minutes. Season chicken with lemon juice and vegetable seasoning and broil on both sides until lightly browned. Arrange chicken pieces in baking dish sprayed with nonstick cooking spray. Pour sauce over chicken. Cover and bak in preheated 350F oven for 45 minutes, or until tender. Remove bay leaf. Serving suggestions: Serve with spaghetti and steamed vegetables such as zucchini, green beans, or peas and carrots. Nutritional Information: 253 calories, 3 6. 9gm protein, 5. 7gm fat, 9. 6gm carbohydrate, 1. 4gm fiber, 96mg cholesterol, 105mg sodium PUT THE RICE INTO A LARGE BOWL and wash it in several changes of water until the water runs clear. Drain the rice and put in a heavy pot with the water and bring to a boil. Continue boiling until most of the surface liquid has evaporated. This should take about 15 to 20 minutes. The surface of the rice should have small indentations like a pitted crater. At this point, cover the pot with a very tight-fitting lid, turn the heat as low as possible and let the rice cook undisturbed for 15 to 20 minutes. There is no need to fluff the rice before serving it. Perfect chocolate curls? You need patience and the right tool. Have perfect chocolate curls eluded you? With these tricks, success is assured. The secrets are the tool - a standard flexible-blade vegetable peeler ~ and the technique - getting chocolate to just the right temperature. White and milk chocolate curl most readily; dark chocolate can be finicky, though not too difficult to work with. ~=> Easy Chocolate Curls For a quantity of curls, warm each bar as you need it. Use a regular oven if your microwave is 500 watts or less; lower-wattage microwaves can heat unevenly. Place chocolate, scored side down, on a sheet of cooking parchment or foil, uncovered, at full power (100%) until edges of chocolate give slightly to gentle fingertip pressure. Warm for 15 seconds, check, then warm for 5 seconds at a time until chocolate tests as indicated. Total time will be 15-40 seconds, depending on oven's wattage and the kind of chocolate. In a conventional oven, place chocolate on foil on oven rack in a 150~ oven until edges give slightly to gentle fingertip pressure, 1 to 1-1/2 minutes. If chocolate gets too soft, let it cool for a few minutes. Set chocolate on paper or foil on a counter, aligning a long sdie of bar with counter edge; let paper or foil hang over edge. Stnad with your hip to the counter. With 1 hand, gently hold end of chocolate bar closest to you. With the other, hold peeler perpendicular to edge and rest blade on opoosite end of bar. Firmly and evenly, pull peeler toward you along bar, peeling off chocolate to make a curl. If chocolate strip splays out instead of curling, neaten it up with your fingers. Some curls will wrap around themselves; other break off in short sections. With tip of peeler, lift each curl to a flat surface tocool and firm. Turn paper 180~ and repeat to make curls from poopsite long side of bar. As chocoalte bar gets thin, it's inclined to break; just pull peeler over smaller pieces. If chocolate is too firm to curl smoothly, or if it firms as you work, rewarm in a microwave oven on full power (100%) for 5-10 seconds at a time, or in a conventional oven at 150~ for 30 seconds. Save chocolate scraps for other uses. [Note: I really can't believe they *really* put that last sentence in. *Scraps*? of chocolate??? Get real. ] If made ahead, store curls airthight up to 1 week. A 3-ounce bar makes 1-3/4 to 2-1/4 ounces (1-1/2 to 2 cups) of curls. tablespoons of the cheese on each piece of chicken. * Drain and chop the jar of pimientos. In medium saucepan, soften gelatine in lemon juice; t stand 1 minute. Over low heat, cook until gelatine dissolves. Add water, sugar, vinegar and salt; stir until sugar disssolves. Chill until partially set. Fold in remaining ingredients; pour into lightly oiled 6-cup mold. Chill until set, about 3 hours or overnight. Refrigerate leftovers. ng chicken rolls so the center portion is moved to the outside. Preheat oven to 350F. In a paper bag, combine cheese, parsley, papriak, oregano, basil, salt, and pepper. Toss to mix. Pour melted butter ina a shallow bowl. Dip chicken pieces into butter, then place in a paper bag and shake to coat. Place chicken on foil-lined baking sheet and bake 45 minutes. Serve hot. ; add the cream. Cook, uncovered, on HIGH for 3 to 4 minutes or until thickened and bubbly, stirring after each minute. Cook on high Prepare marinade: combine oil, lemon juice, garlic, salt, pepper and bay leaves. Marinate meat cubes for 4 to 5 hours in refrigerator. Thread meat, vegetables, and bay leaves on skewers. Brush with marinade. Broil 3 minutes on each side, or barbecue 5 minutes on each side. Serve immediately. Notes ********** RECIPE ENDS ******** 2772 2 -1 -1 -1.00 Cream shortening and sugar. Beat in egg and pulp. Add dry ingredients. Place on greased cookie sheet. Bake at 350 degrees for 8 to 10 minutes. 2774 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 5866FChicken And Fresh Vegetable Provencale Chicken /game There are no direction (method) listed on Grandma Blanche's recipe card. It does say to sift the dry ingredients (except the soda) together, and to add the soda to the persimmons, egg and milk, then mix [Continues in next message. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash Persimmons, and mash. Rub through a sieve. (Larry note: I recommend using a "Foley Foodmill") ADD well beaten eggs, sugar, sweet milk, and the butter, which has been cut into small pieces, and the spices. Add enough flour to make a stiff batter. Bake in a moderately hot oven. Serve with whipped cream. 1.25 c Sugar 1.00 c Plain, non-fat yogurt 0.25 c Almonds (opt.) 0.50 ts Salt 0.00 Cinnamon Orange Icing Yield: 6 servings _One_day_ahead_: Do not have the scales removed from the fish. Have the heads and tails removed and the fish opened out flat in one piece. Remove the backbone. 1 tablespoon ground achiote (annato) seeds Available in the Latin American food section of most supermarkets and Latin American and Carribean markets. 1/4 teaspoon peppercorns 1 1/2 teaspoons salt, or to taste 1/4 teaspoon oregano, lightly toasted in a small frying pan 1/4 teaspoon hot paprika 3 cloves garlic, peeled 1/4 cup Seville orange juice, or mild white vinegar In a blender or food processor, blend all the ingredients together to a smooth paste. Spread the paste over the flesh of the fish and set it aside to season for several hours of every night. _On_serving_day_: Brush the seasoned side of the fish with a little olive oil and cook it, seasoned side down, over the charcoal or under the broiler for about 10 minutes. Turn the fish over and cook it on the skin side for a slightly longer period or until the flesh is _just_ cooked through - about 15 to 20 minutes, depending on the fish. Serve the fish hot with fresh tortillas, so that everyone can make his own tacos, with small dishes of the following served separately: Toasted oregano Chopped chiles habaneros or cayennes Sliced avocado Pickled onion rings (does anybody really want this recipe!?) Sliced tomato Sliced Seville oranges Cool completely. Drizzle icing over cake and Place all ingredients except the pine nuts in the machine and program for Basic Brea . Add the pine nuts during the last five minutes of the final knead cycle. Makes one loaf. by Lora Brody, "Bread Machine Baking, Perfect Every Time," "Pizza Focaccia, Flat and Fi led Breads From Your Bread Machine," and "Desserts From Your Bread Machine" dry old dates. For slightly softer cake texture, add 2 Tbsp melted butter to batter before folding into squash. In large skillet, combine potatoes with enough salted water to cover. Heat to boiling; simmer until tender. about 12 minutes. Dain; place in large bowl. Halve sausage lengthwise; cut crosswise into 1/2 inch diagonal slices. In skillet used to cook potatoes, saute' sausage over medium-heat until browned, about 10 minutes. With slotted spoon, transfer to bowl with potatoes; add tomatoes. In small bowl, combine vinegar, pesto, and 1/2 t freshly ground pepper; mix. Add to potato mixture; toss. Serve warm or at room temperature. ly sweet flavor blends right in. You can use crook neck, straight neck or even yellow zucchini, but be sure to select young squach with soft, thin skins. (why not green zucchini?) This cake, with its accent of chopped dates, needs only a simple icing to dress it up To add extra moistness and a sweet citrus flavour, poke all over the warm cake and pour optional glaze over the cake til it soaks in. Put butter, sugar, corn syrup and lemon peel in a small saucepan and stir over medium heat until melted. Stir in flour. Set aside to cool. Preheat oven to 375 F (190 C). Grease a large baking sheet; line with parchment or waxed paper. Using a round 1/4 teaspoon measuring spoon, spoon 12 tiny circles of mixture onto prepared baking sheet, spacing well apart. Bake 5 minutes or until lightly browned. Cool a few seconds. Lift rounds from baking sheet and place in minature tart pans to mold into a cup shape. When cool, remove to a wire rack. Repeat until mixture is all used. To make filling, place butter, lemon peel and juice in a small bowl set over a pan of gently simmering water; stir until butter melts. Remove from heat. Stir in sour cream and powdered sugar. Beat until cool and thickened. Spoon or pipe filling into center of each cup. 1.50 c Shredded unpeeled zucchini 1.00 c Chopped walnuts 0.50 c Finely diced banana 1.00 ts Mix the dry ingredients. Blend in the lard to form a coarse mixture. Gradually add milk until the dough is smooth but not too sticky. Roll the dough until it is 1/4 inch thick. Cut the dough into 4"X2" rectangles. Pinch together the ends to form shapes resembling small boats. Put the ingredients for the sauce in a casserole dish, place it in the oven set at 350F and bring to a gentle boil. Put the "little boats" in the sauce in a casserole dish, and bake at 350F for about 30 minutes. To serve, remove the pastries from the casserole dish & cover with the sauce. hini,walnuts, banana, and orange peel. Turn batter into greased, floured 9-10 inch fluted tube pan. Bake in preheated 350 F oven 50-60 minutes,then invert on rack and remove from pan. Cool completely. Spread with Cream Cheese Honey Glaze or con Wine: Pouilly-Fuisse. Preheat oven to 27 5. Place eggs, sugar, and coffees in a large mixing bowl. Mix well. Add the Kahlua and milk. Fill 4 custard cups with the mixture. Place in a deep baking pan filled with 1 inch hot water. Bake in oven for 45 min. or until a knife inserted in the center comes out clean. e playful side of American home cooking. Of course, it is no replacement for chicken pan-fried in lard; but it is easy, it is delicious in its own right, and it is fun. Such culinary Peel the eggplants (optional) and slice them crosswise 1/2" thick, then cut into quarters. Arrange the slices in a shallow dish. Combine the vinegar, water and salt, stirring well to dissolve the salt, and pour over the eggplant slices. Let stand for one hour, then remove the eggplant slices from the solution and pat dry with paper toweling. Heat oil in a wok to a depth of two inches until very hot (375 F). Deep-fry the eggplant slices, a few at a time, until light brown. Remove with a slotted spoon and drain on paper toweling. To make the sauce, combine all of the ingredients in a saucepan, bring to a gentle boil and simmer, stirring frequently, until the sauce thickens slightly. Arrange the eggplant slices in a shallow dish and pour the sauce over them. Calories per serving: 200 Number of Servings: 6 Fat grams per serving: 3 Approx. Cook Time: 1:30 Cholesterol per serving: Marks: nd discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and plac Remove skin and fat from chicken breasts. With a wooden mallet, flatten (and tenderize) chicken breasts. With a sharp knife, slit the breasts through the centre, leaving a small hinge for the two halves. In a heavy skillet, melt butter. Add wine and heat together until bubbly. Add prepared chicken breasts and cook on medium-high heat for about two minutes or until the chicken appears half cooked. Add lemon juice and ginger to the chicken. Reduce heat to medium-low and complete cooking, about six minutes 6. Remove breasts with a slotted spoon and serve immediately on a warmed platter. Garnish with lemon wedges and chopped parsley. From The Gazette, 90/12/0 5. Recipe from La Transition's John Gilsenan. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt together;honey,sugar,cold coffe and butter in small bowl, by warming it slowly, best in microwave. Let it cool off. Mix the flour and baking Powder together in bowl, make a well in the middle and put in the egg and the spices and stir all together slowly adding the cold honeymixture too. The dough has to be thick but has to drop of a spoon slowly ,if to thick add a little bit more cold coffe. Grease a cookiesheet very good and with a wet spatula spread the dough out on it,about 1 cm thick. Heat oven to 350 gegress F and put the cookiesheet on the highest rack in the oven. Bake about 20 minutes. Make the glaze and immedietly glaze the dough when it it comes out of the oven, cool a little and cut into rectangles. Store in a tightly closed tin container so they stay soft. Those are the old, traditional German Lebkuchen and the stores just add fancier shapes and chocolate icings. The best is to expiriment a little. Beat, with an electric mixer set at low speed, Sift flour, baking powder and spices together. Heat honey and butter until butter melts. Cool to lukewarm and beat in eggs. Add flour mixture. Chill dough 1/2 hour. Shape dough into 1-inch balls. Place on greased cookie sheet. Bake at 350 degrees F. for 15 minutes. Cool Cookies on wire racks. Mix confectioners sugar, vanilla, and water to form a thin glaze. Dip cookies in glaze and place on wire rack to dry. Store cookies in airtight tins. Makes 4 dozen cookies. e cake tests done. Grated rind of 1 lemon Beat the eggs well. Add sugar about two tablespoons at a time and beat thoroughly with each addition. Add lemon rind and juice, finely chopped citron, the dry ingredients which have been mixed and sifted together, and the finely chopped nuts. Chill at least one hour, roll out 1/2 inch thick and cut out with a Pfeffernusse cutter, a round cutter about 7/8 of an inch in diameter. ( If a Pfeffernusse cutter is not available, a narrow bottle top or round tin bouillon cube box will do very nicely. ) Place Pfeffernusse on a cookie sheet and let stand overnight in a cool place to dry. The next morning before baking invert each cookie and put a drop of fruit juice or brandy on the moist spot on the bottom of the cookie and bake upside down. This tends to make the Pfeffernusse "pop. " Bake in a slow oven (300 degrees F. ) for 8 minutes. Makes 180-200 cookies. Let ripen and soften before using. frosting into a spreading consistency. Chop the meat and fry the onion, garlic and ginger until golden in half the ghee or oil. Mix the spices with a little water to make a paste. Add to the onion mixture, and cook for 10 minutes. Add the tomato (tinned, ketchup and paste) and chillies. Cook for a further 10 minutes. Meanwhile fry the meat in a separate pan in the remaining ghee or oil, until sealed (5-10 minutes). Combine all ingredients in a casserole dish and cook in a preheated oven at 200 C for 45-60 minutes. This curry can be left to marinate overnight or it can be frozen. 16359 Pork & Beans In Tomato Sauce 31.00oz b 16359 Shredded Sharp Cheddar 0.50c c 16359 Garlic Salt 1.00ts d 16359 Chili Powder Line an 8-by-8-inch baking pan with heavy aluminum foil, leaving a 1-1/2 inch foil collar. Wash pheasant breasts and pat dry. Arrange in prepared pan. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * See Sowest 2 for recipe. ** Pheasant should be cut into serving pieces and weigh between 2 1/2 to 3 lbs. Prepare Almond Red Sauce and set aside. Cook pheasant in oil in a 10-inch skillet until light brown, 15 to 18 minutes; drain. Stir in broth and Almond Red Sauce. Heat to boiling and reduce the heat. Cover and simmer until pheasant is done, about 30 minutes longer. Skim fat from the sauce and serve. 1.00 ts Baking powder 0.00 Vanilla 0.00 Pheasant in Creamy Mushroom Sauce. Heat oven to 350 degrees. Place pheasant, breast side up, in ungreased square baking pan, 9 X 9 X 2 inches. Mix remaining ingredients except paprika. Pour over pheasant. Sprinkle generously with paprika. Bake uncovered 1-1/2 to 2 hours, spooning sauce over pheasant occasionally, until done. After baking pheasant 1 hour, generously sprinkle again with paprika. 3 SERVINGS; 600 CALORIES PER SERVING. iff. Fold in sugar and flour which has been s Directions: Prepare wild rice according to package directions. Saute onion in butter until tender. Remove from heat; stir in flour until smooth. Drain mushrooms reserving liquid. Add enough broth to liquid to measure 1 1/2 cups. Gradual stir into flour mixture, add milk, cook stirring constantly until thick. Add rice, mushrooms, pheasant, pimento, parsley, salt and pepper. Place in 2-quart. casserole. Sprinkle with almonds. Bake at 350 degrees for 25-30 minutes. asseroles Casseroles Cook the tripe the day before using. Wash thoroughly, place in kettle and cover with water. Boil 8 hours. Remove the tripe. When cooled, cut into pieces about 1/2 inch square. The next day wash the veal knuckle, cover with 3 quarts of cold water and simmer about 3 hours, removing scum as it rises. Remove meat from bones and cut into small pieces. Strain the broth and return to kettle. Add the bay leaf and onion and simmer about 1 hour. Then add the potatoes, which have been cut in squares, and the pot herbs. Add the meat and tripe and season with salt and cayenne pepper (if desired). Make dumplings by combining the finely chopped suet, flour, salt and enough water to permit rolling the dough into dumplings, about the size of marbles. Flour well to prevent sticking and drop into the hot soup. Cook 10 minutes, add some chopped parsley and serve at once. 9551 6 -1 -1 -1.00 -1.00 - Heat margarine in a large saucepan. Add onions, leeks, celery and ham. Saute, stirring, until vegetables are tender. Add water and bouillon cubes and cook until bouillon cubes are dissolved. Add remaining ingredients and simmer for 5 minutes. From Liberty Tree Tavern, Disney World Makes 9 Cups 00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0cas 7464FMexicali Spoon Bread Casserole Hamburger Casseroles /vegetarian 9554 Heat cream just until bubbles form. Stir in sugar until dissolved. Cool and add vanilla. Chill and stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 9556 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0che 9834FMexican Appetizer Combine the chicken, pork, quartered onion, celery tops, bay leaf and 1 teaspoon salt in a heavy 3-4 quart saucepan. Pour in the water and bring to a boil over high heat. Reduce heat to low, cover tightly and simmer 20-30 minutes, or until chicken and pork are almost tender and show only slight resistance when pierced with the point of a small sharp knife. Remove chicken and pork, and when cool enough to handle, bone and skin the chicken and cut the meat and pork into 1/4" dice. Strain the broth and reserve it. Remove and discard the tough outer leaves of the cabbage, cut the cabbage into quarters. Cut out the cores and slice the quarters crosswise into 1/4" wide strips. In a heavy 12" skillet, cook the bacon over moderate heat, stirring frequently until it is crisp and has rendered all its fat. With a slotted spoon, transfer the bacon to paper towels to drain. Cook sliced onion and garlic in the bacon fat for about 5 minutes until the onion is soft and transparent but not brown. Add pork and chicken and stir 1-2 minutes, until the meat browns slightly. Add each vegetable in the following order: green beans, bean sprouts, celery and cabbage. Add the bacon bits, 1/2 the reserved broth, remaining salt and the soy sauce, turning constantly with a spoon, cook over medium heat 3 minutes longer. Transfer contents of the skillet to a colander and drain 10-15 minutes. Discard the liquid. (Filling will keep at room temp. 2-3 hours). Assembly: shape about 1/3 cup of filling into a cylinder about 5" long and 1" diameter, place in the center of a wrapper, leave about 1 1/2" of the wrapper exposed at each side. Roll the wraapper around the filling, tucking the ends inside as you roll. Heat oil in a deep fat fryer to about 375 deg F, and fry each lumpia about 2 minutes, or until they are golden brown and crisp. Drain on paper towels and serve immediately, or keep hot and serve. Wrappers: Combine flour and water and mix until it forms a smooth paste, the consistency of a heavy cream. Set a heavy 8" skillet over moderate heat for about 30 seconds. Dip a pastry brush in the oil and spread a light film over the bottom and sides of the skillet. Then immerse the tip of a 2" wide paintbrush into the batter, and with 5-6 overlapping strokes, cover the bottom of the skillet. Cook for a few seconds until it begins to curl away from the sides of the skillet. Lift the wrapper and transfer to a strip of lightly floured waxed paper. May be kept at room temp. no more that 2 hours. 3.00oz * packed in brine, rised and drained Remove the skin from the chicken. With a mortar and pestle crush together the black and green peppercorns and the red pepper flakes. (Or wrap the peppers in plastic wrap and crush lightly with the bottom of a heavy pan. ) In a large skillet heat the oil over medium heat. Add the onion and garlic: saute' 3 minutes. Add the chicken, vinegar, soy sauce, sugar, salt and pepper mixture. Bring to a boil, reduce the heat and simmer about 35 minutes, until the chicken tests done. Remove the chicken from the bone and cut into shreds. Stir back into the juices. Spoon the chicken and juices over the bok choy and rice and serve. Menu suggestions: A cucumber salad or blanched snow peas are all that is needed to round out this meal. Adapted from "Little Meals" by Rozanne Gold. d lemon juice; cook over medium heat, stirring constantly until slightly thickened. Carefully stir one-quarter of hot mixture into beaten egg to prevent egg from coagulating; return to hot mi LAY 2 SLICES OF HAM on 1 side of the butterflied breast. Refold the breast, enclosing the ham. Lay the breast on a sheet of caul fat. Roll up tight. The caul is sticky, so it needs nothing to seal it. Dust the surface with water chestnut powder, flour or cornstarch. Shake off the excess. Heat the oil in a wok to 350F (moderate). Slide the chicken breasts into the oil, 1 by 1. When they have browned (about 5 minutes), remove 1 from the oil and press it. If it feels mushy, it needs more cooking. Remove and drain the chicken. Slice the chicken, crosswise diagonally, into 1/2-inch pieces. VEGETABLE SAUCE: Heat the oil in a wok and flavor with garlic and ginger. Remove the garlic and ginger and add the water chestnuts, bamboo shoots and scallions to the wok. Stir-fry for 30 seconds, then add soy sauce, wine or sherry, and chicken broth. When the liquid boils, stir in the dissolved cornstarch to thicken the sauce. Spread the sauce on a platter as a bed for the sliced chicken breast. Carefully remove the shells from the shrimp, leaving the tail sections intact. Devein and wash under cold running water; pat dry with paper towels. In a dish or bowl, marinate briefly in a mixture of the vodka, salt, and pepper while you make the batter. In a mixing, put the flour and baking powder; gradually add the cold water, whisking until smooth. In a wok, heat the 2 cup of oil until it reaches 350 degrees F. Add 1 tablespoon of the hot oil to the batter and stir to combine. Take a shrimp by the tail and dip it into the batter (do not dip the tail), then slide it into the hot oil. Deep-fry all the shrimp, a few at a time, until golden brown. This should take about 2 minutes for each batch. Drain on paper towels, and serve tails up, in a serving dish, with the salt/pepper mixture for dipping. Makes 8 to 10 appetizer servings. FOR DIPPING: In a bowl, combine coarse salt and the peppercorns. In a dry frying pan over high heat, brown the salt/pepper mixture. When browned remove and run the mixture through a grinder. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 Notes ********** RECIPE ENDS ******** JFIF), length %u Adobe APP14 marker: version %d, flags 0x%04x 0x%04x, transform %d Caution: quantization tables are too coarse for baseline JPEG 6a 7-Feb-96 Copyright (C) 1996, Thomas G. Lane Write to XMS failed Read from XMS failed Image too wide for this implementation Virtual array controller messed up Unsupported marker type 0x%02x Chill a small mixing bowl and beaters. Meanwhile, soften gelatin in cold water, then disolve it over boiling water. Allow to cool to tepid. Placed iced water and nonfat dry milk in chilled bowl and beat until stiff peaks form. Continue beating, adding remaining ingredients and gelatin, until blended. Place bowl in freezer for 15 minutes, then transfer to refrigerator. Occasionally stir gently to keep mixture smooth and well blended. Note Any artifical sweetener liquid or powdered may be used as long as it is equivalent to 3 Tablespoons of sugar. ient memory (case %d) Not a JPEG file: starts with 0x%02x 0x%02x Quantization table 0x%02x was not defined JPEG datastream contains no image Huffman table 0x%02x was not defined Backing store not supported Requested feature was omitted at compile time Not implemented yet Invalid color quantization mode change Scan script does not transmit all data Cannot transcode due to multiple use of quantization table %d Premature end of input file For appetizers with a lot of style but little fat, phyllo pastries are a natural. The paper-thin sheets of phyllo dough can be rolled, folded, shaped, seasoned, or filled in countless ways. In typical phyllo recipes, however, the layers of dough are freely brushed with melted butter; when baked, the butter keeps the thin sheets separate, producing a flaky--and fat-saturated--result. We developed a technique in which the leaves of phyllo are lightly coated with a blend of egg white and olive oil. During baking, the egg whites become crisp while the oil keeps the leaves separate. The low-fat technique has an unexpected and welcome benefit: the pastries turn out crisper and less oily than those made with pure fat, and filled pastires don't become soggy. Frozen phyllo (or filo or fillo) is available in most supermarkets; it is also sold fresh in some Greek and Middle Eastern specialty shops. One pound of dough averages 25 large sheets of pastry. Our recipes were devloped for full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These appetizers work beautifully for entertaining because they can be prepared in advance and refrigerated or frozen. TIPS: Phyllo Dough is easy and fun to work with as long as it doesn't get soggy or dried out. To avoid these potential hazards: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together. Remove phyllo from refrigerator, and leave unopened at room temperature for 1 to 2 hours. Clear a large work surface before removing phyllo from the box. Carefully unroll sheets onto a dry surface. Keep sheets of phyllo covered with plastic wrap or wax paper while you work; if the dough is left uncovered for even a short period of time, it dries out and breaks into flakes. Work quickly and with a gentle hand. From Eating Well, May/June 199 3. nstructions: *Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. opped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit. Sift the flour and baking powder into a separate bowl. Cut then rub in the butter. Stir in the muscovado sugar then the lightly beaten eggs. Finally, stir in the gooseberries and their Many thanks to Mary Jane Womack of Merced, California, for this delicious one-dish dinner. A real family pleaser, the ground turkey "crust" is filled with pizza-flavored vegetables and cheese. Combine turkey, crumbs, 1/4 cup of the Pace Picante Sauce, 1/4 teaspoon of the oregano and 2 cloves garlic in medium bowl; mix well. Press onto bottom and sides of 9" pie plate. Bake at 350'F. 20 minutes. While shell is baking, cook vegetables and remaining garlic in oil in 10" skillet 5 minutes, stirring occasionally. Stir in remaining 3/4 cup Pace Picante Sauce, tomato paste, olives and remaining 3/4 teaspoon oregano. Simmer 5 minutes or until thickened. Stir in Parmesan cheese; spoon into baked shell. Top with mozzarella cheese; return to oven 10 minutes or until cheese is melted. Serve with additional Pace Picante Sauce. 16331 Salt 0.00 d 16331 Pepper * Peppers should be seeded and chopped. ** Cabbage should be shredded. Combine all the vegetables and the salt and let stand overnight. In the morning, drain the vegetables pressing out the juice. Add the vinegar, sugar and the spices, tied in a bag; bring to a boil and simmer until the vegetables are clear and the syrup is thickened. Discard the spice bag and seal the picalilli in hot jars. Makes 8 Pints. NOTE: One tablespoon each peppercorns and celery seeds may be substituted for the cinnamon. d 0.00 i 16331 Chicken Parts 1.00pk j 16331 Water 0.00 k 16331 Rice, uncooked 0.00 l 16331 Roll pickle completely in cream cheese between hands. Wrap in 1 layer of meat. Chill for at least 1 hour. Then slice rolls crosswise into wheels, the pickle will be surrounded by the cream cheese and then the meat. n 16331 Raisins 0.00 o 16332 Fresh rosemary leaves, or 2 2.00tb a Pickled African Peaches Saute onions in olive oil for five minutes or until tender. Add spices and saute for 2 minutes. Stir in vinegar and sugars, then simmer, partly covered for 15 minutes. Blanch peaches slightly in boiling water for 1 minute. Drain, peel pit and slice. Add to onion mixture and simmer just until tender. Transfer with slotted spoon to sterilized mason jar. Reduce syrup over high heat to 1 1/2 cups. Add slowly to jars to almost cover fruit. Stir. Fill jars slowly with syrup, cap loosely and cool. Tighten caps and let stand in dark place at least 2 weeks. I don't remember where this came from, but I suspect that it was either Gourmet or Sunset Magazine. In my handwritten copy it also called for 2 teaspoons ground cumin as well as one table- spoon. I omitted it above, but I think it should have been 2 Salt 0.50 ts Ground nutmeg 0.50 ts Maple flavoring 2.00 c Cooked wild rice, well drain 2.00 c Chopped nu Cut off all but 2-inches of the beet tops, leave the root ends attached. Peel and slice the onions into 1/4-slices. Heat enough water to cover beets to boiling. Add beets and 2 t vinegar for each quart of water used. Cover and heat to boiling. Cook until beets are tender, 35 to 45 minutes; drain. Run cold water over beets, slip off skins and remove the root ends. Cut beets into 1/4-inch slices. Heat remaining ingredients to boiling in a 6-quart Dutch oven, reduce heat. Simmer, uncovered 10 minutes, stir in beets. Pack beets and onions in hot jars, leaving 1/2-inch headspace. Heat syrup to boiling. Pour over beets and onions, leving about 1/2-inch headspace; seal. Process 30 minutes in boiling water bath. Makes about 8 Pints. NOTE: 7 cans (16 ounces each) sliced beets, drained, can be substituted for the beets in the above recipe. Pour into pan. Bake 55 to 60 minutes or until wooden pick inserted in center co Just before serving, combine all ingredients in a serving bowl. 77 calories per serving. From Syd's Cookbook. Invert onto wire rack and cool completely. Serve with Maple Whipped Cream. 24 SERVINGS; 340 CALORIES PER SERVING. *Do not use self-rising flour in this recipe. MAPLE WHIPPED CREAMBeat all ingredients in chilled medium bowl until Soak peas overnight. Cook until just tender about 40 minutes. Do not over cook. Drain peas. In a large bowl, combine peas and salad dressing. Let peas cool. Add green pepper, onion, green onion, jalapenos, pimiento, garlic, salt, hot pepper sauce and parsley. Marinate overnight. Serve as a relish, on a bed of lettuce as a salad or can be sutffed in a tomato. Yield: 10-12 servings tes and add the celery and carrots. Bring back to a boil and simmer 10 more minutes. The add the mostaccioli a * Pearl Onions are the small white or silver skinned onions. Wash the cauliflowers and break them into flowerettes. Scald, cool, and peel the onions. Mix the vegetables with the salt, add just enough water to cover, and let stand about 18 hours. Drain, rinse in cold water, and drain again. Dissolve the sugar in the vinegar, add the seeds and hot pepper and bring to a boil. Add the vegetables and simmer for 10 minutes, or until the vegetables are barely tender. Pack the vegetables into hot jars, fill the jars with the boiling-hot liquid and seal. Makes 4 pints. of peas, cut green beans, or sliced carrots. ked in fresh water. SOAKING TIPS: Hot-soak (preferred) and Quick-soak method. For every pound of dry beans, any variety, add 10 cups of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly. ) Heat to boiling, Hard boil eggs and peel. Mix all desired ingredients in one gallon container. Let eggs set for at least 2 days, the longer they set the stronger the flavor. When the eggs get to the desired flavor, remove from mixture and place in a covered jar and cover with water. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put eggs and salt in cold water and bring to the boil. Shut off heat; let satnd for five minutes. Drain. Place eggs in cold water and peel,(keep the water running while peeling the eggs). Let eggs stand until cold. Mix together the remaining ingredients. Let boil and then cool. Make sure eggs and vinegar are cold before putting in jars. Leave 24 hours before eating pickled eggs. 2.50 tb Flour 0.50 c Milk 1.00 ts Vanilla 0.50 c Place peeled eggs in bowl or jar. Mix vinegar, beet liquid, sugar, salt, onion and cloves. Pour over eggs. Cover and refrigerate at least 2 days. Slice eggs. 6 servings, 145 calories per serving ts into a mixer bowl. Add crisco, milk and vanilla. Beat hard for 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes in a preheated 350oF oven. * Green Chiles should be rinsed, seeded, and chopped. Thaw fish fillets if frozen. Place fish fillets in a 10-inch skillet. Add boiling water to cover and simmer, covered, 5 to 8 minutes or until the fish flakes easily when tested with a fork. Drain fish; arrange in a shallow dish. Combine vinegar, oil, chile peppers, orange peel, orange juice, onion, bay leaves, garlic, 1 tsp salt, and 1/8 t pepper. Pour over the fish. Cover and refrigerate several hours or overnight. Drain off marinade and transfer fish to a serving dish. Serve cold, garnished with the orange slices. 0.12ts 6271 Feta cheese; cut in 8 slices 4.00oz 6272 Turkey breast slices 6.00oz 6272 Lemon peel 0.25ts Wash the herring fillets well under running cold water. In a glass or crockery bowl, place the fillets. Cover the fillets with cold water and refrigerate overnight (about 10 to 12 hours). Rinse the fillets again and place them in a glass or enameled casserole or baking pan. Cover the herring with the sliced onions, making layers in necessary. Now make the marinade. In a saucepan, combine the vinegar, water, sugar, pickling spice, and bay leaves. Bring to a boil and reduce to a simmer. Cook for 3 to 5 minutes until the sugar is dissolved. Cool slightly and pour over the herring fillets. Cover and place in a cool spot or refrigerate and marinate for 2 to 3 days before serving. Remove the herring fillets from the marinade and slice into bite-size pieces. Place the pieces in a serving bowl. Remove the bay leaves from the marinade. Mix the marinade and onions with the herring pieces, and serve. Makes 10 to 12 servings. ADVICE FROM MAMA: While ny father used an old-fashioned enameled pan in which to soak and marinate the herring, I prefer to use those nice plastic containers that come in different shapes and sizes, each with its own lid. They're manufactured by Rubbermaid and sold in grocery stores and hardward stores. Sometimes progress is great. 0ea 6273 Italian bread crumbs 1.25c 6273 Mayonnaise Drain brine from keg and clean herring cutting off tail and head if necessary. Soak in refrigerator for at least 24 hours in about 3 gallons of water, soak longer and change water 5-6 times if herring are packed in salty brine. This will vary because of varieties of herring - salt, schmaltz, matjes and bismark - and they vary as to saltiness and firmness. To bone herring, take a sharp, pointed knife and slit along the backbone, starting with the head end on your left hand side, grasped firmly by your left hand, and traveling the knife across the spine, going about an inch down toward the bone until you come to the tail end. Bend the tail sharply to break it, then reverse the fish and move back along the spine, loosening flesh from bone with index finger and thumb. Roll slivers of fillet around pieces of dill pickle and fasten with a toothpick, you can make these large or smaller, for appetizers. In each jar, place 1 c onions, the mustard seed, peppercorns, salt and bay leaf. Pack in rolmops, the remaining 1 c onions, then fill empty spaces around herring with mixture of 1/2 water, 1/2 vinegar. Place lid on jar and shake from side to side to get rid of air bubbles. Remove lid and add more water and vinegar mixture to fill completelt. Cover again and refrigerate for 10 days. Rolmops must be eaten within 4 weeks, or they get soft. RECIPE ENDS ******** Coat with cracker crumb mixture. Heat oil (1/4 inch) in 12-inch skillet over medium-high heat. RINSE AND DRAIN THE PEPPERS; trim stems to a stub. Pack the peppers into 4 wide-mouthed pint canning jars, dividing them equally. As the peppers are packed, scatter among them a share of the seasonings: In each jar place: 1 clove garlic split; 2 whole allspice; 6 peppercorns; and a piece of bay leaf. Combine the vinegar, water and salt in a stainless-steel or enameled saucepan and heat the mixture to simmering. Pour the hot solution over the peppers, covering them completely and leaving 1 inch of head space. Remove any bubbles and add liquid if necessary to maintain head space. (If there should be insufficient solution to cover the peppers, make more in the same proportions; no harm will be done if a few moments are required to do this. ) Add enough olive oil to each jar to cover the surface of the liquid, about 1 tablespoon. Seal the jars with new two-piece canning lids, according to manufacturer's directions and process for 15 minutes in a boiling water bath. Cool, label and store the jars. The peppers are good to eat after 2 weeks, but they will be better after at least a month's rest in the jar. Makes 4 Jars % Scald the onions for 2 minutes in boiling water, dip into cold water and peel. Sprinkle the onions with the salt, add cold water to cover, and let stand for 12 hours or overnight. In the morning, drain the onions, rinse them in cold fresh water and drain again. Combine the sugar, vinegar, mustard seeds, and horseradish or peppercorns, bring to a boil, and simmer for 15 minutes. Pack the onions into clean jars. Add 1 small hot pepper and 1 bay leaf to each jar, fill the jars with boiling-hot liquid and seal. Makes 5 - 6 pints. NOTE: You can also add 6 T whole allspice or 1/4 cup mixed pickling spices for interesting variations. Pack the eggs in 2 quart jars. Combine beet juice, vinegar, and spices in a saucepan and simmer 10 minutes. Pour over eggs, seal, let cool and chill. Refrigerate a few days to allow flavors to permeate the eggs. Small cooked beets may also be pickled along with the eggs. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a kettle, bring 6 cups water with the crab boil to a boil, simmer for 5 minutes, and add shrimp. Boil for 5 minutes and drain. In a small bowl, whisk together the vinegar, celery seeds, salt, and pepper to taste. Add oil in a stream, whisking continuously until emulsified. In a deep glass dish, arrange half the shrimp in one layer, arrange half the onion slices over them, and top with bay leaves. Arrange the rest of the shrimp over the onions and sprinkle the remaining onion slices over them. Pour the dressing over all. Let marinate, covered and chilled for 24 hours. Serve shrimp, skewered on picks or with crackers. a Gourmet Mag 1960 favorite. of water. Place cream cheese and sugar in mixing bowl. Use medium speed for 10 minutes. When mixture is soft and creamy add melted white chocolate and gelatin. Mix for two minutes. Pack eggs in 2 quart jars. Combine vinegar, peppers, pickling spices, peppercorns, salt and mustard seeds in a saucepan, bring to a boil and simmer uncovered for 15 minutes. Pour over eggs, seal, and let cool and chill. Refrigerate for 2 days before using to allow flavors to permeat the eggs. , then pour the cheesecake mixture over the first layer of cookies. . On top of that pour the Pral 1-In a large crock, layer the vegetables and salt. Weight it down and let stand in refrigerator 6 hours. 2-Drain the vegetables, rinse them and drain again. 3-Put the remaining ingredients in a large kettle and bring to a boil. Simmer for 10 minutes, then add the vegetables and remove from heat immediately. 4-Turn into hot, sterilized jars and seal. Process 5 minutes. g, beaten 3.00 2667 Unbleac Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic. " From Justin Wilson's "Outdoor Cooking With Inside Help" 2667 Boil potatoes in their jackets. Let cool, then peel and chop into large chunks. Mix mayonnaise, yellow mustard, Louisiana hot sauce, and salt together. Add potatoes, along with the rest of the ingredients, and mix well. You can make this the day before and refrigerate it overnight. You may need to put a little more dressing on it if it is a little dry. "Serves 8 Cajuns or 24 other peoples for a good picnic. " From Justin Wilson's "Outdoor Cooking With Inside Help" Clean, scrape and wash thoroughly the pig's knuckles. Combine with the sauerkraut and cover with cold water. Cook slowly until the knuckles are tender. To the beaten egg, add the melted butter and water. Sift the flour, salt and nutmeg together and combine with egg mixture. Beat thoroughly. If necessary, add more flour to make batter stiff enough to drop from spoon. 20 minutes before serving drop the batter by spoonfuls into the hot sauerkraut. Cover pot tightly and serve as soon as dumplings are cooked. Notes ********** RECIPE ENDS ******** tables Serves :4 KeyWords :Low-cal Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 350. Grease 13x9 pan. In large bowl, combine cake mix, 6 TABLESPOONS margarine and 1 CUP rolled oats. Mix until crumbly. Reserve 1 cup crumbs for topping. To remaining crumbs, add 1 egg; mix until well blended. Press into prepared pan. Pour cherry pie filling over crust, spread to cover. To reserved crumbs, in large bowl, add remaining 1/4 cup rolled oats, 2 T margarine, nuts and brown sugar. Beat until thoroughly mixed. Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares. aining veggies in a large bowl. Add dressing and red pepper and toss again. Chill a few hours; serve on a large platter. Notes ********** RECIPE ENDS ******** Notes ********** RECIPE ENDS ******** 4.00 x 16923 ORANGE --------- Clean mushrooms and slice in half if large. Pat dry. Fry bacon in a large pan until lightly browned. Remove from pan and reserve. Add the butter to the pan drippings. Add onions; saute until lightly browned. Add mushrooms; cook until tender, stirring often. Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan and cook over low heat 15 minutes. Off the heat, add the cooked bacon, cream and lemon juice. Reheat until just warm. Do NOT let the mixture boil!!! Garnish with parsley and serve with noodles or dumplings. a 16924 Pineapple tidbits 1.00cn b 16924 Peach halves 1.00cn c 16924 Pear halves 1.00cn d 16924 Blend soup and cheese and heat; add eggs salt, pepper and butter. Then add mushrooms with juice and chicken. Bo not boil. Add cream shortly before serving. Serve over chinese noodles, in pastry shells or anything you prefer. 16924 Packed brown sugar 0.75c g 16924 Curry powder 4.00ts h In small saucepan, beat egg and sugar until well blended. Stir in vinegar and water. Cook over low heat until thick. Set aside until cool. In medium bowl, mix together cheese, pimientos and sauce. Chill unitl ready to use. b 16925 Parsley flakes [dry] 6.00pt c 16925 Garlic; crushed 3.00pt d Grate cheese on the small side of a hand grater in a large mixing bowl. Drain the liquid from the pimientos and mash with a fork. Add pimientos to the cheese in the bowl. Add cayenne, worcestershire sauce, hot pepper sauce and black pepper to taste. Add enough Mayonnaise (about 3 T. ) to reach the desired consistency and mix thoroughly. Use your hands or a big, wide fork to mix. The mixture will become firmer as it sets in the refrigerator. (You can trim the edges of the bread at this point-I don't unless making them for finger food. Spread each slice of bread with mayonnaise on one side. Put the cheese filling on 12 slices of bread, then put the other 12 mayonnaise coated bread slices on top. Slice the sandwiches diagonally or into strips. Be sure to put lots of filling into the sandwiches. in :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 sprinkle of Black Pepper Mix together and add enough mayonnaise or salad dressing to make moist and spreadable (about 1/2 c), adding more sugar for taste. I soften velveda/pimento in micro for 2 min or so, then use Hellman mayo, and sometimes a touch of minced fresh onion. ts Salt 6.50 oz White chocolate, chopped 0.75 c Macadamia nuts, halved Instructions: BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BO Boils sugar and water well for 10 minutes. When cold, put in fruit and chopped nuts, 1 c. , roll 1 inch thick, spread with fruit and roll uplike jelly roll. Let stand over night. Slice and bake. Note: When boiled mix is cold, beat in eggs, salt, flour, soda in flour (baking powder?). THEN roll it out, spread dates, etc, etc. 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OV Pour boiling water on gelatin; stir until gelatin is dissolved. Stir in pina colada concentrate and reserved pineapple juice until concentrate is melted. Refrigerate about 45 minutes or until the consistency of unbeaten egg whites. Stir in pineapple and coconut. Pour into 6-cup mold. Cover and refrigerate about 4 hours or until set; unmold. 8 SERVINGS; 205 CALORIES PER SERVING. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS. Place undrained pineapple and cream of coconut in largecontainer. Combine sugar and water. Bring to boil over medium heat and boil 1 minute. Cool. Add sugar syrup and rum to pineapple mixture. Freeze until firm, about 4 to 6 hours. Process in blender or food processor until smooth but not completely thawed. Freeze until firm. Soften lightly before serving. BOTTOM LAYER: Combine flour, baking powder and salt. Cut in butter or margarine until mixture is crumbly. Beat egg yolk and milk together with a fork. Stir into crumbs. Press evenly onto bottom of a lightly greased 8 inch pan (square). MIDDLE LAYER: Combine crushed pineapple and its juice and cornstarch in a saucepan. Mix well. Stir-cook over medium heat until mixture boils and thickens. Stir in rum extract and vanilla. Pour over first layer. TOP LAYER: Beat egg white and cream of tartar until foamy. Add sugar and beat until soft peaks form. Fold in coconut. Spread evenly and carefully over pineapple layer. Press down lightly with a fork. Bake in a 180C (350F) oven for 30 minutes until top is golden brown. Cool and cut into squares. Makes 30 squares - 3 * 4 cm (1 1/4 * 1 1/2 inches) Each serving: 2 squares; 1 fruit and vegetable choice; 1 fat and oil choice; 11g carbohydrate; 2g protein; 5g fat; 410 kilojoules; 97 calories. turkey slices. Cook over medium heat about 4 minutes or ti Beat cream cheese with sugar and rum until smooth. Fold in 2 cups of the whipped topping, pineapple with syrup and 2 cups of the coconut, spread in 8 inch layer pan lined with plastic wrap. Invert pan onto serving plate, remove pan and plastic wrap. Spread with remaining whipped topping and sprinkle with remaining coconut. Freeze until firm, about 2 hours. Cut into wedges Garnish with pineapples and cherries if desired. ed rice. Calories = 18 3. Low Cholesterol. In a large mixer bowl, beat butter 30 seconds. Add sugar, beat till fluffy. Add egg and vanilla; beat well. Add flour, beating till well mixed. Cover and chill 1 hour. Shape 1 level tablespoon of dough around a candy to form a ball. Place on ungreased cookie sheets. Bake in 350 degrees for 15 to 18 minutes till edges are golden. Cool on wire rack. Drizzle with icing: 1/2 c sifted powdered sugar & 1/8 tsp vanilla & 1 1/2 tsp to 1 T milk. Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook and stir the rice, 1/2 cup of the green onions, and the pine nuts in the margarine in a 3 quart saucepan until the nuts are a light brown, about 5 minutes. Sir in the remaining ingredients except the 1/4 cup of onion tops. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, for 14 minutes. (DO NOT lift the cover or stir!) Remove from the heat, fluff the rice lightly with a fork. Cover and let steam for about 5 to 10 minutes. Sprinkle with the onion tops. Drain the pineapple and reserve 1/4 cup syrup. Mix the reserved syrup, soy sauce, molasses, brown sugar, oil, vinegar, garlic and sauterne. Bone and skin the chicken breasts and place in a shallow dish. Add the pineapple. Pour molasses mixture over chicken mixture and cover. Marinate in refrigerator for several hours. Drain and reserve marinade. Grill chicken over hot coals. , turning and basting frequently with reserved marinade, until tender and browned. Grill pineapple on both sides and serve 2 slices with each chicken breasts. a 16272 Sugar 0.25c b 16272 Water 0.25c c 16272 Salt 0.25ts d 16272 Cucumber Drain pineapple chunks. Cut cheese into 1/2 inch cubes. Arrange cheese cubes on lettuce leaves. Top with pineapple chunks and mayonnaise. 0.25c f 16273 Beef flank steak 3.00lb a 16273 Maple syrup 0.50c b 16273 Soy sauc Dissolve gelatin in boiling water. Add sugar and salt. Mix thoroughly. Cool until partially set. Beat until light and fluffy. Fold in pineapple. Fold in stiffly whipped cream. Pour into mold. Chill. 8 servings. The Household Searchlight range juice 0.33c e 16273 Dry sherry 0.33c f 16273 Pineapple Bavarian Cream In small bowl, soften gelatin in cold water. Add boiling water and stir until gelatin is completely dissolved. In blender container, blend gelatin mixture with remaining ingredients except fruit. Stir in pineapple including juice. Mix well. Arrange most of the blueberries in base of glass dessert dish, or divide into 6 parfait glasses. Pour pinapple mixture over berries. Top with remaining blueberries and refrigerate until firm, at least 2 hours. Makes 6 servings. (about 141 calories per serving) Recipe from the Deal-A-Meal Cookbook a 16274 -breasts 0.00 b 16274 Italian salad dressing 0.50c c 16275 Medium-sized cloves garlic, 2.00 a In medium saucepan,heat milk to scalding,when tiny bubbles appear arounf edges. Remove from heat and stir in bread cubes. Set aside. In a greased 1 1/2 quart casserole,beat eggs,lightly with a fork. Stir in sugar,salt,milk bread mixture,nutmeg,vanilla and raisins. Melt 2 tbs. of the butter and stir into the mixture. Set the casserole in a baking pan and partially fill pan with water. Put in oven and bake at 350 deg. for 1 hour and 15 minutes,until a knife inserted in center comes out clean. Prepare pineapple sauce by melting remaining 2 tbs. butter in small pan. Add flour,rum extract and pineapple with can juices. Add sugar if fruit is unsweetened. Cook stirring,until hot and lightly thickened. Serve pudding hot or cold,topped with warm pineapple sauce. Makes 6 to 8 servings. Flour 0.25 c Cocoa 3.00 ts Baking powder 0.75 ts Salt 0.50 ts Cinnamon 0.25 ts Cloves Instructions: Beat milk, eggs, Cream butter and sugar. Add eggs. Fold in crushed pineapple and bread. Bake in buttered bread pan at 350 degrees for 40-60 minutes. William Buffum Stir wheat germ mixture into milk mixture. Fold in zucchini and chocolate pieces. Pour into greased and floured 9-cup or fluted pan. Bake at 350 60-70 minutes, or until done. Cool 15 minutes and inve Mix Dream Whip or similar whipped topping according to package directions in small mixer bowl. Remove to another container and chill. Drain pineapple juice over the gelatine in medium saucepan and let dissolve about 10 min. Add 1/2 c water, 1/2 c sugar and heat to boiling. Pour mixture over pineapple in large mixer bowl and let stand until cold. Stir in beaten egg whites and whipped topping. Serve in small bowls or stem glasses with a piece of cherry on top. o top * Chicken breasts should be split, skinned and boned. ** Pineapple should be drained, unsweetened tidbits. Arrange chicken in crockpot. Sprinkle with pepper and paprika. Mix soy sauce, pineapple and mustard together; pour over chicken. Add minced garlic. Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours. Makes 6 servings Per serving: 210 calories; 4 g fat; 73 mg cholesterol; 153 mg sodium. Rival Crock-Pot Slow Cooker Dining Lite. May 199 2. Grenadine Skin and bone chicken. Cut into 1 1/2" cubes. Sprinkle chicken with each of the ingredients listed under "marinade," mix well and marinate for 1/2 hour. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, julienne style. Drain pineapple, saving the juice. Prepare batter by beating the egg, adding the water, flour and cornstarch. Mix thoroughly. Heat oil to 350 degrees in a small saucepan. Dip chicken in batter and drop into the hot oil. Deep-fry for 10 minutes. Remove and drain off excess oil. In wok, combine pineapple juice, water, catsup, vinegar, sugar and dash of salt. Bring to a boil. Add celery, chicken and pineapple. Cook for 1 minute over high heat. Add thickening made by combining cornstarch and cold water. Cook for 1 minute and serve. b 11120 Dry vermouth 0.75fl c 11121 Bour In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients; toss lightly. Pour dressing over salad; mix well. Cover; refrigerate to blend flavors. Calories 160 Protein 1g Carbohydrate 9g Fat 14g Cholesterol 15mg Sodium 95mg Potassium 150mg 1.00fl c 11121 Angostura bitters 1.00ds d 111 Mash ripe banana with a fork to measure 1/4 cup. Beat together banana, pineapple juice concentrate, oil, egg, and mil until creamy. Add flour, baking soda, and flaked cocnut. Beat well. Drop by rounded teaspoonfuls onto lightly oiled baking sheets and sprinkle with grated orange rind. Bake at 350 degrees for 8 minutes or until just brown around the edges and firm to the touch. Cool on wire racks. um :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream the butter and sugar together till fluffy. Beat egg yolks well and add one at a time, stirring after each addition. Stir in the extract and pineapple. Beat egg whites until stiff and fold into mixture along with the sour cream. Line loaf pan or springform pan with lady fingers. Place them around sides of pan as well as the bottom. Mound in 1/2 of the pineapple mixture. Top with more lady fingers and pile in the rest of the pineapple mixture, chill well before serving. Good for make ahead dessert, it will keep two or three days in refrigerator. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Servings: 8 Preheat the oven to 350 degrees. Combine the first 5 ingredients in a mixing bowl, then pat into a 9 inch square baking pan. Melt the margarine. Stir in the remaining topping ingredients until evenly coated with the margarine. Sprinkle evenly over the top of the pineapple mixture. Bake for 25 to 30 minutes, or until the crumb topping is slightly golden. Serve warm with ice cream or frozen yogurt if desired. Cloves 0.25ts The delicate sweet and sour flavor of this curry sauce comes from the pineapple. It is also delicious with mussels or smoked salmon instead of shrimp. Combine all the ingredients except the shrimp in a large saucepan and heat to boiling. Add the shrimp, reheat to boiling and cook for about 3 minutes or until shrimp are done. Serve with steamed Jasmine Rice. j 13073 Tomato paste 1.00tb To colour coconut, put a small drop of food colouring in a saucer and stir the coconut around in it or brown slightly in a non-stick pan. Sprinkle gelatin over pineapple juice in a small saucepan, let stand 5 min to soften. Add coconut extract. Heat just until gelatin melts. Cool to room temperature. Pour into large mixing bowl. Place pineapple chunks, cottage cheese and sweetener in food processor. Puree. Mix into gelatin mixture. Combine whipped topping mix and milk. Beat until stiff peaks form. Fold into gelatin mixture. Pour into 4 cup bowl or individual serving dish. Sprinkle with toasted coconut. MY WAY - divide into 8 stem glasses or fancy little dessert dishes and top each with a piece of cherry. Chill at least 2 hours before serving. 8 servings, each 1/2 protein choice, 1 fruit & veg. 8 g carbohydrate, 5 g protein, 3 g fat (79 calories) 4.00tb c 13074 Sugar Cream butter, sugar, add remaining ingredients. Mix well, drop 1/2 teaspoon on cookie sheet. Bake in oven at 375 F. 0.50ts e 13074 Toasted sesame seeds 4.00ts f 13074 Chicken 1.00 g 13074 -breast,skinned,boned,bi Prepare cream filling. Add 1/2 cup crushed pineapple. Cook over hot water until thick and smooth. Add flavoring. Cool. The Household Searchlight Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a bowl, combine ham, pork, bread crumbs, eggs and pepper and mix well. Chill. Form into 10 balls and set aside. Drain pineapple, reserving 1/2 cup of juice. Place juice in a saucepan with sugar, vinegar and dry mustard; cook and stir over low heat until sugar is dissolved. Arrange pineapple slices in the bottom of an ungreased 13-in. x 9-in. baking dish. Place a ham ball on each pineapple slice. Pour sugar mixture over all. Cover and bake at 350 for 1 hour or until ham balls are thoroughly cooked. re cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of Freeze. Makes 1 gallon. Note: You should combine the ingredients. ut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and Combine ingredients. Pour into freezer. Freeze. 8 servings. , Pawhuska, OK. side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. Notes ********** RECIPE ENDS ******** 9104 Bay Leaves 3.00 9104 Powdered Thyme In medium size mixing bowl beat together butter and sugar. Add beaten eggs, milk, vanilla and drained pineapple. Fold in bread cubes. Pour mixture into 1. 5 l (1 1/2 qt) casserole. Cook on Med (50%) 15-20 minutes or till firm. Top with whipped cream or vanilla ice cream. SERVES: 4-6 9105 Potato, raw, diced 1.00c 9105 Carrots Drain pineapple; combine with grapes and mints. Chill. SPoon into sherberts, pour ginger ale over all. 9105 Celery, sliced 1.00c 9105 Tomatoes, whole, coarsely 32.00oz 9105 chopped 0.00 9105 Drain pineapple; combine with grapes and mints. Chill. SPoon into sherberts, pour ginger ale over all. 9105 Salt 1.00tb 9105 Basil, crushed 0.25ts 9105 Thyme, crushed 0.25ts Prepare the recipe for strawberry parfait, substituting crushed pineapple for strawberries. Serve with sweetened whipped cream. Garnish with bits of candied pineapple which have been colored green and flavored with mint. Fill mold. Pack in ice and salt. Let stand 4 hours. 8 servings. The Household Searchlight Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A last minute substitute gave a new twist to an old Amish recipe for raisin cookies. The cupboard was bare so leftover pineapple was substituted for the raisins. Everyone preferred the pineapple version. (Editor's Note: We called these Pineapple Muffins Cookies, because they came out big and soft. ) Preheat oven to 350. In a large mixing bowl, cream shortening, sugar and egg. When light and fluffy, stir in crushed pineapple with juice. Sift flour, baking soda, salt and nutmeg together and stir into batter. When the mixture is well blended, stir in nuts. Drop by teaspoonfuls 2 inches apart on greased baking sheets. Bake at 350 for 8-10 minutes. Cool on wire racks. Yield: 5 dozen. Heather Hephner, Associate Editor, Food & Family Life, Better Home and Gardens, Des Moines, IA. Randy Shearer Then add flour, baking powder and salt. Beat well. Chill for 3 hours. Soften gelatin in cold water. Dissolve over hot water. Heat pineapple and orange juice to boiling. Add gelatin, lemon juice, sugar, and salt. Mix thoroughly. Cool until partially set. Beat until light and fluffy. Carefully fold in stiffly whipped evaporated milk. Chill until firm. 8 servings. The Household Searchlight te chips on each for the seeds. Bake for 12 minutes. When cookies are cool, put a border of green ici Combine fruit juices, pineapple, sugar, and salt. Pour into mold. Pack in ice and salt. Partially freeze. Repack. Carefully fold in stiffly whipped evaporated milk. Let stand 4 hours. 10 servings. The Household Searchlight vanilla and milk. Blend well and add green food coloring to reach color of watermelon rind. Nutritional Information: per cooky: 140 calories, 7g fat From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Peel, core and cut pineapple wedge in half crosswise. Insert stick into end of fruit. Roll in wheat germ. Stand in jar and freeze. Nutrient Analysis: 1 pop, Calories: 97, Fat: 0. 8g, Cholesterol: 0, Sodium: 2mg, Dietary Fiber: 3g, Calcium: 27mg, Diabetic Exchange:1 1/2 fruit. Notes ********** RECIPE ENDS ******** 1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 13224 Chicken And Pear Salad Cream butter and sugar. Add egg, cream, nuts, pineapple, and salt. Beat thoroughly. Fill mold with alternate layers of vanilla wafers and pineapple cream, having the top layer of pineapple cream. Place in refrigerator overnight. Serve with whipped cream. Garnish with sliced maraschino cherries. The Household Searchlight Chicken Dressings 20518 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. emp:0 Whip cream, add sugar, fruit and fold in egg whites last. Note: Whip the egg whites until stiff BEFORE folding in. c 7-Up Or Club Soda 3.00 oz Pistachio Instant Pudding 0.00 (1 Package) 1.00 c Chopped Nuts (Pecans Are 0.00 The Best) 0.50 c Coconut 0.00 --------- COVER --------- 6.00 oz Whipped Topping Mix (Dry) 0.00 (2 Envelopes) 1.50 c Mil Dissolve gelatine in 1 pt. cold water. Add 1 pt. boiling water. Add more water, leaving enough room for 1 pt. cream. Ass cream after other ingredients are partly frozen. Makes 1 1/2 gallons. Note: 3 pts. sugar? Assume it is added after the boiling water along with the fruit and/or juices. --------- COVER --------- Instructions: This cake recipe came out when Nixon was caught in the Watergate Scandal in 1976 Combine the ingredients in the order given, blending well after eac Combine sugar, salt and water. Boil 5 minutes. Cool, add pineapple, milk and lemon juice. Mix well. Freeze. Serves 6. n for 35 to 45 minutes, or until the cake tests done. ICING: Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. Notes ********** When milk and sugar are half frozen, add lemon juins and pineapple. h 16784 Dry yeast 2.00tb i 16784 Flour 6.00c j 16785 Unbleached Flour 4.00c a 16785 Sa Combine ingredients. Boil to soft ball stage (236 F). Cool. Serve on ice-cream. The Household Searchlight 16785 Baking Soda 2.00ts c 16785 Vegetable Shortening 3.00c d 16785 Whole Wheat Flour 4.00c e 1 *substitute: 1 can (23 ounces) sweet potatoes or Yams, drained and cut into Slices, for the fresh sweet Potatoes. Prepare and cook sweet potatoes as directed. Slip off skins. Cut into 1/2-inch slices. Heat remaining ingredients in 10-inch skillet over medium heat, stirring constantly, until smooth and bubbly. Add sweet potatoes. Stir gently until glazed and hot. 4 SERVINGS; 355 CALORIES PER SERVING. Sweet potatoes and yams are both varieties of sweet potatoes, and the two can be used interchangeably. Yams, very popular in the South, have a deep orange color and are somewhat moister when cooked. Sometimes called Jersey Sweets, sweet potatoes are creamy yellow, and slightly drier than yams. c 16786 Raisins 1.00c d 16786 Water. boiling 0.25c e Calories per serving: 129 Number of Servings: 2 Fat grams per serving: . 362 Approx. Cook Time: Cholesterol per serving: 0. 0 Marks: *DIRECTIONS* Put the pineapple in a bowl and cover with the port. cover tightly and refrigerate for 2 hours. TO SERVE: Divide the pineapple slices between dessert bowls and top each serving with crushed ice. Pour the port marinade over the ice and serve. NOTES: If the pineapple is not sweet enough you may want to add some artificial sweetener. The port shoud be "ruby" and will have its own sweetness. VARIATIONS: A Madeira could be used in place of the port. Other fruits could be used but the fresh pineapple has an unusually refreshing quality about it. Eggs 2.00 ts Vanilla 3.00 c Flour 1.00 c Chopped walnuts (fine) Instructions: Cream butter and Shortening thoroughly; add sugar, 1/2 cup at a time. Beat until light. Add eggs, o Place spare ribs on a rack in a shallow roasting pan; bake in preheated 325'F. oven 1 1/2 hours. Drain off drippings. Combine remaining ingredients, mixing well; pour over lamb. Bake 45 minutes, basing lamb with pineapple mixture frequently during baking period. be thick and fluffy. Spoon into tube pan, which has been lightly greased and floured. Place the cake in cold oven on middle shelf. Turn oven to 350 de Mix the flour, baking powder, salt, and sugar. Beat the egg slightly. Add cereal, milk, and oil to the egg. Stir to combine. Let stand for 2 min. or until the cereal has softened. Stir the pineapple, including the juice, into the mixture. Add flour mixture, stirring only until combined. Spoon the batter evenly into a paper-lined muffin tin and bake at 400F for about 25 min. Serve warm. Cal: 100, Fat: 1g. ce with green vegetables. Notes ********** REC Preparation: Pound each chicken breast half to flatten. Place chicken in a bowl and add salt, pepper, and sherry; stir to coat. Set aside for 30 minutes. To make lemon sauce, whirl pineapple slices in a blender until smooth. Then combine with remaining sauce ingredients in a small saucepan; set aside. In a shallow bowl, combine bread crumbs and sesame seeds. Dip chicken into egg, then roll in bread crumbs, shaking off excess. Set aside for 5 minutes. Cooking: Set wok in a ring stand and add oil to a depth of 2 inches. Place over medium-high heat until oil reaches 350 - 360 degrees F. Add chicken, 2 pieces at a time, and deep fry for 3 to 4 minutes or until golden brown and meat is no longer pink when slashed, turning occasionally. Lift out and drain on paper towels. Place on a heatproof dish and keep warm in a 200 degree F oven while deep-frying remaining chicken. Meanwhile, cook sauce over medium-high heat, stirring, until sauce boils and thickens slightly. Cut chicken into strips and arrange on a serving platter. Pour sauce over chicken and garnish edge of platter with additional pineapple slices. Serve hot. Tip: For a crispier crust, fry the chicken a second time before serving. Mix sour cream, mayonnaise, sugar, mustard, seasoned salt and pepper. Toss with cabbage, carrot, pineapple and marshmallows. Sprinkle with paprika or dill weed if desired. 8 SERVINGS (ABOUT 1/2 CUP EACH); 125 CALORIES PER SERVING. * pineapple packed in its own juice ** pears, peeled, cored, and chopped *** green pepper, finely chopped a small saucepan soften gelatin in 1/2 cup of the orange juice. Stir over low heat till gelatin is dissolved. Stir in undrained crushed pineapple and the remaining orange juice. Chill till partially set. Fold in pears and green pepper, if desired. Turn mixture into a 6-cup mold. Chill till firm. Unmold onto a plate. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all dry ingredients; beat milk and egg together and combine with dry ingredients; batter should hold its shape when picked up in spoon. If it is too soft, add more cornmeal. Drop by molded Tablespoon into 350"F fat and cook about 1 1/2 minutes; turn and cook on second side 1 minute. Allow oil to heat a few seconds after removing a batch. Delicious freshly cooked and hot; however, leftover hush puppies freeze well. When ready to serve frozen hush puppies, place on oven rack in preheated 250"F until very hot and crisp. Makes about 48 hush puppies 2" round. Hints on frying: Using a small diameter heavy saucepan allows using a minimum oil; a 5 or 6 inch pan with oil 1 1/2 inches deep and heated to 350"F will cook three hush puppies in about 2 1/2 minutes. When batter consistency is correct and oil is at 350"F, hush puppies will become firm, round shapes almost as soon as they enter the hot oil. If they are cooked in oil that is too hot, they will not cook in the center. Serving suggestions: Especially good served with fried catfish, trout, shrimp, oysters, chicken or chicken-fried steak. anilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350 F for 25 to 30 minutes. Cool on cake racks. FROSTING: Cook milk and flour until thick; cool in fridge With an ice cream maker: 1. Combine juice, honey and liqueur and chill. Following the instructions of your ice cream machine, process the juice mixture until thick and frozen. Scoop sorbet into chilled stem glasses and serve garnished with a sprig of mint. Without an ice cream maker: 1. Combine juice, honey and liqueur as in the recipe above. Pour the liquid sorbet mixture into a 9-inch by 13-inch cake pan. Freeze. When frozen, shave the now solid mixture with a metal spatula. Place shavings in serving glasses and serve immediately. You may instead break the frozen sorbet into pieces that will fit a food processor. Using the on and off button, process the sorbet until it is very coarsely granulated. Serve immediately. Notes: For best results use Ruby Red grapefruits. They are sweeter and color the sorbet a gorgeous pink. 0c 4967 Of Salt 1.00pn This refreshing, frosty sorbet is a great hot weather treat. With sharp knife remove peel and all white pith from the grapefruit. Working over a bowl to catch juice, remove segments from membrane and squeeze juice from membrane. Puree grapefruit with juice to yield about 2 cups puree. Sprinkle gelatine over 1/2 cup water and heat until gelatin dissolves. Stir in Equal, grapefruit puree and remaining water. Pour mixture into shallow container. Freeze until partially frozen. Beat with electric mixer. Whisk in beaten egg whites. Freeze until firm. To serve, thaw about 1 hour. Beat with electric mixer, freeze about 15 minute or until mixture reaches desired serving texture. Makes about 5 cups. Golden Raisins 0.33c 4967 Almond extract 0.50ts 4967 Ground or finely chopped Blend over ice and strain into a cocktail glass. VARIATION: May use 1/2 fl cream and 1 egg white for a thicker drink. rves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain. Vinegar 1.00 c Cold Water 1.00 c Sugar 1.00 t Baking Soda 1.00 t Vanilla 5.00 T Vegetable Oil Instructions: Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in ano Shake with ice and strain into a cocktail glass. d water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. Notes ********** RECIPE ENDS ******** 1514 Sugar 0.25c * Hamburger relish gives this creamy, flavorful sauce its pretty pink color Chill until ready to serve 1514 Hot pepper sauce (optional) 0.00 1514 Shrimp 4.00lb 1514 Beef stew meat, in 1" cubes 1.50lb In a 12- to 14-inch nonstick frying pan over medium heat, combine 1 1/2 teaspoons of the oil with the onion, bell pepper, garlic and chili. Stir often until onion is limp but not browned, about 5 minutes. In a bowl, coarsely mash beans with a potato masher until they stick together. Stir in onion mixture, liquid smoke, cilantro, cumin, and pepper, mixing well. Spread cornmeal on a sheet of waxed paper. When bean mixture is cool to touch, divide into 8 equal portions, shaping each into a 1/2-inch thick cake. Coat cakes with cornmeal. Return the frying pan to medium-high heat. Add remaining 1 tablespoon oil. When oil is hot, add cakes and brown lightly, 8 to 10 minutes; turn cakes over once. Coat pan with cooking oil spray if cakes start to stick. Serve cakes with salsa to add to taste. Per serving: 209 cal. (26 percent fat, 57 percent carbo. , 17 percent protein); 9 g protein; 6 g fat (1 g sat. ) ; 30 g carbo. ; 615 mg sodium; 0 mg chol. Sunset magazine, date unknown Typed for you by Karen Mintzias 1514 Hot cooked rice 0.00 1514 Crackers (optional) 0.00 1515 Pounds mahimahi or other 1.50 1515 lean Fish fillets 0.0 SOAK THE BEANS overnight; drain. Transfer to a large soup pot, cover the beans with fresh water. Bring to a boil for 5 minutes, then drain and rinse them. Warm the oil in the soup pot, add the onion and chile and briefly cook together. Next add the beans, 10 cups of water and bring to a boil. Simmer until beans are tender, about 45 minutes for new beans, longer for older beans. Season to taste with salt, then continue cooking until they are completely soft. Puree half the beans and cooking liquid at a time in the blender until smooth. Return the puree to the pot. Add the cream and reheat. Chop toasted pine nuts finely. Stir in the chopped herbs, reserving some of the chives. Ladle the soup into bowls and garnish with the remaining chives and the pine nuts. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large saucepan, combine sugar, butter or margarine, honey, syrup and spices. Bring to boiling. Remove from heat; stir in 1/2 cup of the flour and beat with a wooden spoon until smooth. Cool. Beat in 1 egg; stir in remaining flour. Cover and chill thoroughly. Let dough stand at room temperature until soft enough to roll. On lightly floured surface, roll dough to 1/8" thickness; cut out with 2" round cookie cutters. Place on greased cookie sheet; brush with beaten egg. Bake in 375 degree oven for 7 to 8 minutes; remove cookies to a wire rack. Cool. Beat egg whites and cream of tartar until stiff peaks form. Fold into batter. Pour in a 9-inch tube angel food pan or bundt pan. Bake in a preheated 325F oven for 50 minutes. Notes ********** RECIPE ENDS ******** . broken into pieces 0.00 f Cut beef into strips about 1 1/3 inch wide. Combine all other ingredients and soak beef in the sauce overnight. If you have a drying box, place the meat in hot sun for two days, bringing it in at night. If drying in the oven, set oven to 175 degrees. Place meat on a rack such as a cake cooking rack. Place reack on a cookie sheet and dry meat in oven for 7 hours. Keep in refrigerator. 21313 Whipping cream 1.00c *substitute: 1 pk (10 ounces each) frozen Cut green beans, cooked and Drained. Prepare and cook green bean pieces as directed. Place radishes and parsley in blender. Cover and blend on high speed about 20 seconds, stopping blender frequently to scrape sides, until finely chopped. Cook radish mixture, salt and mustard seed in margarine over medium heat about 5 minutes, stirring occasionally, until hot. Mix radish mixture, beans and lime juice. 4 SERVINGS (ABOUT 2/3 CUP EACH); 60 CALORIES PER SERVING. c 21314 Grated Parmesan cheese 1.00c d 21314 Freshly ground nutmeg 0.50ts e 21314 Finely ground coriander 0.50ts f 21314 Grated lemon peel 1.00ts Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well. Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce. Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold. VARIATION: Omit chili sauce and add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter. 21315 Lumachine, farfalle or 12.00oz a 21315 -- elbow-shaped pasta 0.00 b 21315 Sun-dried tomatoes, the In a bowl, soften cream cheese and stir in walnuts, chives and celery. Add 2 teaspoons of lemon juice and spices and mix well. Spread cream cheese mixture on each slice of salmon and season with pepper. Roll up to form neat rolls. Toast slices of bread and cut 8 ( 2. 5") rounds, using a biscuit cutter. Spread thinly with butter. Place a cucumber slice on each bread round and place a salmon roll on top of each cucumber. Drizzle with remaining lemon juice and garnish with dill sprigs and chives, if desired. NOTE: Salmon rolls can be prepared several hours in advance and refrigerated. Toast bases, however, and better freshly made. Once assembled, serve within 30 minutes. c Vanilla sugar 0.00 -OR- Superfine sugar 9.00 tb Sunflower oil 1.50 c Water 0.00 Vegan margarine 0.00 -for greasing 0.00 --------- TO DECORATE --------- 1.00 Qty. Chocolate Fudge Icing 0.00 Thoroughly blend all ingredients several hours before using to allow flavors to meld. -coarsely grated 0.00 Confectioners' sugar 0.00 --------- VEGAN LEMON CAKE VARIATION --------- 0.50 c -additional flour 2.00 tb -Lemon juice 1.00 -Lemon, rind grated 0.00 --------- TO DECORATE --------- 0.00 --------- VEGAN LEMON CAKE VARIATION --------- Instructions: Preheat the oven to 325 F. In a heavy 2- to 3-qt sauce pan, scald 3 cups of the coconut milk by warming it over moderate heat until tiny bubbles form around the edge of the pan. Combine the remaining 1 cup of coconut milk with the rice flour and salt in a small bowl and, stirring constantly, pour it gradually into the scalded milk. Reduce the heat to low and cook, stirring, until the mixture is thick and smooth. Pour the pudding into a lightly buttered or oiled 1-quart metal or porcelain mold or into 6 individual 6- to 8-oz custard molds and cool it to room temperature. Then refrigerate for at least 4 hours, or until the pudding is firm. The pudding may be served directly from the mold(s) in which it chilled, or it may be unmolded in the following fashion: Run a thin, sharp knife around the inside edge of the mold and dip the bottom of the mold in hot water for a few seconds. Place an inverted plate over the top of the mold and, grasping the plate and mold firmly together in both hands, quickly turn them upside down. Rap the plate sharply on the table. The pudding should slip out of the mold easily. If it doesn't repeat the whole process. grated lemon rind. Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica. Notes ********** RECIPE ENDS ******** F=K=W=a=q=x= >.>3>8>>>G>V>_>n> ?&?-?J?Y?s? Mix the flour, water, baking powder, egg and salt and let sit for about 20 minutes. This is your batter. Dip the banana halves in the batter and deep fry in vegetable oil at 325 degrees F for about 5 minutes or until the batter is golden brown. Remove the bananas from the oil and allow to drain. Meanwhile mix the cream, brown sugar and butter together in a sauce pan and cook over medium heat until the sugar has dissoved. Add the rum and be sure the sauce doesn't boil. Place some vanilla ice cream on a plate. Place a banana over the ice cream and pour a generous amount of rum sauce over the dessert. Serve while the banana is still hot. <0<@d>|> ?*?N?b?x? 090^0 1+1=1H1S1^1|1 2?2F2$3*333;3A3L3S3\3`3d3h3l3p3t3x3|3 Peel bananas and slice lengthwise and then in half crosswise. Heat butter in a skillet large enough to hold the bananas in a single layer. Place bananas in the skillet cut side down when the margarine is bubbling but not brown. Saute until golden, turning once; about two minutes per side. Drain on paper towels. Serve immediately. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mint adds a piquant note to this rich dish. Add peas to lightly salted boiling water for 10 minutes. Drain. In saute pan, add butter, oil, Prosciutto, sage and shallots. When hot, add peas and saute for 2 minutes. Add chopped mint and serve. The mint adds a piquant note to this rich vegetable dish. ed paper. Cover with 2 tablespoons melted butter, pineapple or other cooked fruit. Cover with cake ba Mix together cracker crumbs and melted margarine. Pat into 9x13 pan. Bake at 325~ for 10 minutes; cool. Blend together dry pudding mix, milk and ice cream. Pour over cooled crust. Refrigerate until firm. DO NOT FREEZE. Cover with whipped topping. Refrigerate until serving time. Cut into squares. NOTE: Can use any flavor pudding. cken as it cools. When cold, stir in vanilla, nutmeg, and whiskey. Nutritional information: 187 calories, BLANCH the nuts by placing in a bowl for one minute and pouring boiling water over it ( the nuts should be out of the shells). Drain and peel. BLEND the nuts, the milk, the eggs, and the sugar until you have a green smooth liquid. Pour into a saucepan. COOK over low heat until the custard thickens, about 25 minutes or so. Do not boil or it will curdle. COOL. When cool, add vanilla and almond extracts. Stir. FOLD in whipped cream. FREEZE in an ice cream maker or in a container or bowl in your freezer. If you use the bowl in freezer method, you should pull the bowl out 2 or 3 times and mix the mixture with a mixer. The frozen custard on the sides of the bowl should be moved into the rest of the mixture. This incorporates air and breaks up ice crystals. This ice cream takes a LOT of time, particularly considering that you have to blanch the nuts. If you don't mind lots of peel in your ice cream, you can pass, but this makes a really unsavory ice cream. If you've never had homemade ice cream before, you will be surprised at the richer, tastier, smoother, and denser ice cream a homemade version will give you. You will have to soften it before scooping it, as real ice cream always requires. Tj+Zp2g|?y -_u;fw5WdC`i@]f5T];\kQr $Zq9u ;f{@m ;bq>cqDl~7dy-]y9n In a 6-8 quart pan over high heat, stir milk and sugar until simmering. Over medium-high heat, boil until reduced to 2 cups, 25-35 minutes, stirring often; slide pan partially off heat if milk threaten to boil over. Let cool; to speed cooling, set pan in ice water. Coarsely chop pistachio nuts; stir into cooled reduced milk mixture. Set paper cups in a rimmed pan. Or, to make cones, cut 8 pieces of parchment or waxed paper into 7-1/2" squares. Fold each piece in half to make a triangle. With long edge toward you, bring 1 of the 45' angles to the top of the triangle, then roll toward other angle. To close hole at bottom, starting from the top, press 1 inside sheet to tyhe opposite side. Tape the cone in a few places to hold it together. Support each cone, pointed end down, in a cup slightly taller than the cone; set cups in a rimmed pan. Divide milk mixture among cups or cones. Freeze until kulfi is thick but not hard, 1 to 1-1/2 hours; then, if desired, push an ice cream stick into each container. Freeze until firm, about 2 hours longer. To eat, peel off paper. To store, seal kjulfi (still in cups or cones) in a parge plastic bag; freeze for up to 2 weeks. Per serving: 190 calories; 7. 7 grams protein; 10 grams fat; ( 4. 3 grams saturated fat); 19 grams carbohydrates; 90 milligrams sodium; 26 milligrams cholesterol. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "Exceedingly rich, these crackers have a pronounced pistachio flavor. They are quite versatile and can be enjoyed with a cup of hot tea or a dish of ice cream. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Mix the flour, nuts, salt, and pepper together in a large bowl or in the food processor. Cut the butter into the flour mixture until it resembles coarse meal. Add the cheese and mix until the cheese is coated evenly. Slowly add enough of the half-and-half to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to about 1/4 inch thick. With a sharp knife, cut the dough into 2-inch squares and arrange them on an ungreased baking sheet. Make sure the edges are not touching. Bake for 20 to 25 minutes. Don't let these Meltaways get more than medium brown. Cool them on a rack. Yield: 50-60. VARIATIONS: If pistachios are not available, cashews or macadamias are excellent substitutes. 3. Drop batter by slightly rounded teaspoon onto prepared cookie sheets. Leave 4 inches between cookies. 4. Bake for 12 to 15 minutes or until lightly browned. Remove with spatula to wire racks to cool. - OR - Make tart shells by pressing cook Mix 2 (3-1/2 oz) boxes of instant pistachio pudding mix according to package directions using 3 cups of milk. Place half the ladyfingers in the bottom of a 9" X 13" glass dish. Add half the pudding and half the Cool Whip. Repeat layers. Crumble 3-4 Heath bars over top. Refrigerate. James Hopkins fruit or . . . The whole kitchen will smell wonderful. These freeze well if tightly wrapped. In a large bowl, cream butter and sugar until soft and fluffy; beat in egg and vanilla. Combine flour, baking powder and salt; add to creamed mixture and mix well. Chill dough thoroughly. Preheat oven to 375. Roll dough out to 1/4-inch thick on lightly floured board. Cut with cookie cutters and arrange on ungreased cookie sheets. Sprinkle chopped pistachios on top; press down lightly. Bake at 375 for about 5 minutes or until edges start to brown. Remove to wire racks to cool. Yield: 3 dozen. Kathleen Stang, freelance food writer, Seattle, WA Randy Shearer 0000016105 0000016105 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 0000016106 Preheat oven to 350 degrees F. Butter and flour a 9-inch springform pan. In a bowl, cream the butter and 1 cup of the sugar together until light and fluffy. Add the egg yolks one at a time, beating well after each addition. Add the bread crumbs and all but a scant 1/4 cup of the pistachios. Beat 1 minute to combine. Set aside. In a separate copper or stainless bowl, beat the egg whites until soft peaks form. Add remaining tablespoon of sugar and continue to beat until soft dry peaks form. Whisk one third of the whites into the pistachio mixture to lighten. Then gently fold in the remaining whites. Pour into the prepared pan and smooth top with a spatula. Bake 30 to 35 minutes, or until a cake tester inserted in the center comes out clean. Cool in the pan on a wire rack for 1 hour. Remove the sides of the springform pan and continue to cool torte completely. Spread 1 cup of the lemon curd garnish on top and sprinkle with the reserved pistachios. Serves 8 to 10 :-1.00 Oven Temp:0 Preheat broiler. Remove stems from mushrooms and chop finely. Reserve caps. Saute the stems and onion in 1/4 cup butter or margarine until tender. Stir in the bread crumbs, pistachios, parsley, marjoram, and salt, mixing well. Remove from heat. Place the mushroom caps, stem-side up, on a baking sheet. Fill the centers with the stuffing and sprinkle with about 3 tablespoons melted butter. Broil about 6 inches from heat source for 5 minutes or until browned and heated through. or a blender. Dissolve yeast in water with sugar. Let froth. Add salt & flour, mix well. Knead, adding more flour as necessary. Let rise till doubled. Punch down. Divide into 6 equal portions & let rise for 15 minutes. Preheat oven to 475F. Roll each bread to 1/2-inch. Place on ungreased cookie sheet & bake for 10 minutes. "The Vegetarian Times Cookbook" Mix the sourcream & cream together. Serve warm with a large dollop of the the cream mixture! This a st In non-stick skillet, heat olive oil over medium heat about 2 minutes. Add chicken and cook about 6 minutes. Turn chicken, add onion and cook about 6 minutes more or until onion is clear and chicken is tender. Remove from heat. Cut chicken into thin slices across grain of breast; place in bowl. Add sauteed onion; sprinkle with salt and pepper, mixing carefully. Add vinegar and chives; mix well. In small bowl, mix together yogurt and cucumber. On each piece of pita bread, spread 2 tablespoons yogurt-cucumber sauce. Then place 1/4 of chicken mixture on each pita bread; fold in half, wrap in plastic wrap and chill in refrigerator at least 2 hours. Repeat for remaining sandwiches. Makes 4 servings (2 wedges each). NOTE: For a picnic, place sandwiches in an ice chest or insulated container until serving time. Cut each sandwich in half to serve. Nutritional Information per Serving: 422 calories; 3 2. 6 grams protein; 1 1. 4 grams fat; 4 2. 2 grams carbohydrates; 74 milligrams cholesterol; 675 milligrams sodium. Printed in the April 2, 1992, issue of the Los Angeles Daily News. Preheat broiler. Split pitas horizontally into 2 rounds. Spread rough edges with margarine. Place on cookie sheet. In a small bowl, toss together oregano and Parmesan cheese. Sprinkle over margarine. Cut each bread into wedges. Broil about 5" from heating element until crisp, about 2 minutes. Watch carefully! VARIATIONS: experiment with other herbs of your choice such as chives and parsley; or, omit oregano and sprinkle with sesame seeds. Serve alone or with dips or pates. *substitute: 1 can (4 ounces) mushroom stems And pieces, drained. Heat oven to 425 degrees. Split each bread in half around edge with knife to make 4 rounds. Place rounds, cut sides up, on ungreased cookie sheet. Place mushrooms on bread rounds. Top with onion and bell pepper. Sprinkle with basil and cheeses. Bake 8 to 10 minutes or until cheese is melted. Cut each round into 8 pieces. 32 APPETIZERS; 25 CALORIES PER APPETIZER. In a small bowl, combine butter, onion, garlic, salt, mustard, cayenne pepper, vinegar, brown sugar and Worcestershire to make a paste. Spread over porh chops. Place in large baking dish and broil close to heat for 5 minutes. Remove from oven. In small bowl, combineketchup, chili sauce and water; blend well. Pour sauce over chops. Cover and bake at 350 degrees for 1 hour or until pork is tender. A tantalizing mixture of sweet, sour and spice which is excellent served over fresh linguine. : Brown together hamburg, oregano, green pepper, garlic : salt, salt and pepper. Add tomato soup and cream of : mushroom soup. In casserole dish layer cooked noodles and : at 350 degrees. 0.50 c Walnuts chopped 0.00 FROSTING: 1.00 pk (8-oz) cream cheese 1.50 Stick butter 1.00 c Sugar 1.00 ts Vanilla Instructions: CAKE: For cake, mix flour, sugar, eggs, vanilla, baking : Preheat oven to 450 degrees/ Combine ricotta cheese, : mozzarella cheese and oregano in bowl and blend with : kitchen spoon. Set aside. Run tomato under cold water and : pat dry with paper towel. Cut out core. Cut tomato into : slices, then chop into small squares. Add tomatoes to : ricotta cheese mixture and blend with spoon. Set bowl : aside. Tear each ham slice into 5-6 pieces, set aside. : Pinch off pieces of pizza dough about the size of a golf : ball and place on lightly floured surface. Flatten : slightly. Using flour and rolling pin, roll out to about 1/ : 4 inch thick. Sprinkle 4-5 pieces of ham ontop of dough. : Spoon about 1 heaping T of ricotta filling into : center of dough circle. FOld dough over so edges meet. : Pinch edges together. Place on baking pan. Continue making : pizza pockets with remaining dough and filling. Bake in : oven for 15-20 minutes. Remove from oven and let stand and : cool for 10 minutes. Keep and excess cooked in : refrigerator or freezer and can be rewarmed. In a large bowl, combine macaroni, tomatoes, cheddar cheese, green onions and pepperoni. In a small bowl, combine oil, parmesan cheese, vinegar and seasonings; pour over macaroni mixture. Cover and refrigerate for several hours. Top with croutons just before serving, if desired. Brown sausage; drain. Add oregano and garlic. On greased cookie sheet, flatten biscuits to 4 inch circles with floured custard c; leave rim. Fill with tomato paste and sausage. Sprinkle with cheeses. Bake at 425 degrees for about 10 minutes. Trim with olive slices. UYq>CY(.@ &/ )2#,5%.8&.9'/<'/<*4?,5@-7C09F4=J9BP?HVBK[EM^HObLSfMThPVmRXoSYqUZsW\v[_z]a}af It's too much trouble to make pizza crust from scratch--instead use a "ready-made" pizza crust and a can of tomato sauce. The real art of making a pizza comes in it's "decoration". So, follow the baking directions to make the crust and spread out the tomato sauce. The choice of topping is limitless. Some suggested ingredients: Cheese (jack, cheddar, mozzarella?, Parmesans) Meat (ham, ground beef, salami, sliced hot dogs, bacon) Olives, onions, tomatoes, green peppers, mushrooms, etc, etc, etc . ******* Title :Turtle Cheesecake Serves :16 KeyWords :Diabetic Low-fat/cal Mm-posted Mybook Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream cheese adds flavor and a chewy texture to these pizza-sized cookies. Preheat oven to 375 degrees F. Lightly grease two 12-inch pizza pans. Cream butter, sugars, cream cheese and vanilla in large bowl. Add eggs; beat until light. Combine flour, baking soda and salt in small bowl. Add to creamed cheese mixture; blend well. Stir in chocolate chips and nuts. Divide dough in half; press each half evenly into a prepared pan. Bake 20 to 25 minutes or until lightly browned around edges. Cool completely in pans on wire racks. To serve, cut into slim wedges or break into pieces. -topping 0.25 c Prepared fat-free hot fudge 0.00 -topping 0.25 c Chopped pecans Instructions: * I used light cream cheese in place of the fat-free but feel that the consistency would be the same either way. ** I used the low-fat cottage cheese as called for, but results probably would be about the same with the Use small jar of stuffed green olives in this recipe. Salt, pepper, and oregano to taste. Brown hamburger; add tomato sauce and seasonings. Simmer until thick. Cool. Add olives and cheese. Spread in humburger buns. Wrap in foil or saran wrap. Refrigerate until ready to serve. Reheat in microwave or oven. Makes 14 to 16 buns. Preheat oven to 350 degrees F. Melt margarine in small saucepan over medium heat In a small but deep bowl, mix mustard, salt, egg and vinegar. Add oil one drop at a time, beating constantly, until about one-third of the oil have been added. (Once the mixture begins to thicken, oil can be added several drops at a time). Slowly beat in remaining oil and lemon juice. Stir in minced garlic, oregano, worcestershire sauce. Add pepper. Refrigerate mixture. Makes about 1 1/4 cups. From The Gazette, 91/01/0 9. The Pizzalini restaurant is owned by Spiro Maltezos. With his Hobart mixer running very slowly, Maltezos allows one hour to make the dressing. "A tiny hole punched in a can lets the vegetable oil drip into the eggs at a suitable rate," he said. The restaurant is located at 4805 Sources in Pierrefond (Montreal). ; process until smooth. VERY IMPORTANT!!!!! (From my own experience you'll have a mess on your hands and everywhere else if you don't use a food processor rather than the blender. *if using self-rising flour Omit baking powder. You can also use a krumkake iron to make these crisp Italian cookies. Grease pizzelle iron. Heat pizzelle iron according to manufacturer's directions. Mix all ingredients. Drop 1 tablespoon batter onto heated pizzelle iron and close iron. Bake about 30 seconds or until golden brown. Carefully remove pizzelle from iron; cool. Repeat with remaining batter. ABOUT 3-1/2 DOZEN COOKIES; 75 CALORIES PER COOKIE. Mix fruit and juice together in a blender. Pour mixture into molds or cups to freeze. When slightly firm insert popsicle sticks and continue freezing. Fruit and Cream Pops: Mix together fruit and cream. Whip in honey and vanilla until fruit mixture is well blended. Freeze in a freezer container or an icecube tray for 40 minutes. Spoon the slightly frozen mixture out into posicle molds or paper cups insert popsicle stices, and freeze until firm. Calories: Combine ingredients. Stir until sugar is dissolved. Freeze. 4 servings. The Household Searchlight Serves :10 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sift flour on fruit and mix. Mix eggs and brown sugar, and combine with flour-fruit mixture. Add all other ingredients, mix well. Put in four 1 lb containers. Tie waxed paper covers on with string, and steam on a rack set in a large pot with the water level just below the rack for 3 hours. Flame, garnish and serve with hard sauce or sherry sauce. Makes four 1 lb molds. 0.00 - for garnish 0.00 Sweetened whipped cream 0.00 -=OR=- Vanil Bananas with Cream xxxxxxxxxxxxxxxxxx Melt butter in microwave 30 seconds. Peel bananas, slice legthwise or crosswise, add to melted butter and heat 2 minutes. Place on serving platter, discarding butter, sprinkle with sherry and 1/4 cup sugar. Whip cream, add vanilla and remaining sugar. Cover bananas with cream. ide. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add res Saute beef, onion and celery in melted butter until meat is browned. Stir in remaining ingredients. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Remove bay leaf. Makes 2 quarts of hearty soup. with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cool "Plommek soup is tradtionally served with a spoonful of sour cream on top; this is carefully swirled out with a spoon to amke a spiral shape, representative of the galaxy. The outline of the galaxy is then emphasized with very finely chopped parsley. for less festive occaisions, it may be served with a small spoonful of butter (or maragarine) in the centre. In the pot, melt the butter and when it is foamy, add the onion and fry until golden. Add everything else to the pot except the last cup of water and the sour cream and parsley garnishes. simmer, covered, for about 15 to 20 minutes, or until the potatoes and carrots are tender. Run it all through the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the cooking pot with the cup of water and add that to the 'empty' blender. Run the blender for a few seconds and then slosh the water about to get as much of the vegetable puree as possible off the sides of the blender. Add this liquid to the soup. Pour the soup back into the cleaned out pot and reheat it before serving (use very gentle heat). Ladle into bowls. Garnish with sour cream and parsley as described above. MAKES: 6-7 cups of soup 0.75ts i 13525 Cinnamon; ground 0.50ts j 13525 Apples; diced, peeled, tart 3.00c k Brown chicken, skin side down, in an ungreased non-stick skillet or chicken fryer. Drain and discard chicken fat. Blot chicken with paper towel, remove skin, and return to the pan, skin side up. Add remaining ingredients except the low calorie sweetener. Cover and simmer, stirring occasionally, until chicken is tender 40-45 minutes. Uncover and continue simmering until sauce is thick. Add low calorie sweetener only after cooking is complete and skillet has been removed from heat. Serves: 4 Heat oil in large skillet over medium high heat. Brown cutlets on both sides. Add jelly, onion, vinegar, soy sauce and ginger, cover and simmer for 8-10 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat well - 2 eggs Blend in - 1 cup brown sugar Pour into well greased 1 qt. mold. Steam. Serve hot with Creamy sauce or whipped cream Time: Steam 1 hour Amount: 8 servings I put the filled mold into my pressure cooker and steam without the vent on for 1 hour. For serving: I pour heated brandy over the pudding and flame. Creamy Sauce Beat 1 egg until foamy. Blend in 1/2 cup melted butter, 1 1/2 cups sifted confectioners' sugar, and 1 tsp. vanilla. Fold in 1 cup whipping cream, whipped stiff. Cool. End recipe --- 0.25 c Butter, softened 0.25 c Sifted cocoa 0.50 ts Vanilla 1.00 c Sifted powdered sugar 0.25 c Milk 0.00 --------- GLAZE --------- 1.00 c Sugar 0.25 c Heavy cream 0.50 c Unsweetened cocoa 0.25 c Water 0.00 --------- CAKE --------- 0.00 --------- FILLING --------- 0.00 --------- CHOCOLATE BUTTER CRE Serve with any recipe calling for plum sauce. Combine all ingredients in saucepan; bring to boil over medium heat. Cook, stirring constantly for 5 minutes, until all ingredients are well blended. Remove from heat; let cool. To preserve, pour into hot sterilized jar and seal at once. da and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs Cut ribs into serving pieces. Simmer one hour in water. Combine all other ingredients. Baste ribs, cover with aluminum foil. Bake in 350 degree F. oven for 30 minutes, basting every 10 minutes. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans Servings: 6 Prepare pastry - combine flour, sugar, salt and cinnamon, cut in shortening (may use butter if desired). Make well in center, add milk, blend. Mix to a dough, wrap and let chill for 20-30 minutes. Preheat oven to 400 degrees F. Roll pastry to line a 10" pie pan, trim and crimp edges, prick bottom and sides with fork and bake for 20 minutes. Remove and let cool. Rinse plums, cut in half, remove pits. Place in saucepan with brown sugar over low heat. (They are moist enough not to need any water. ) Cover and simmer gently for 10 minutes. Remove from heat, and using slotted spoon remove plums. Reserve juices. Spread cream cheese evenly over bottom of pastry, arrange plums over cheese. Whisk cornstarch into plum juices, return to heat, stirring until thickens, cook, stirring occasionally, for a few minutes. Remove from heat and stir in Kirsch, pour over plums, using a pastry brush to spread the mixture evenly. Chill until the glaze has set. A soft, beautiful dish that will appeal to the esthetic in Taurus. Plum tart is particularly delicious served with whipped cream or a thick custard and a sweet white dessert wine. around the top edge and spot the chopped pistashios around the top of the whipped cream. Notes ********** RECIPE ENDS ******** Set oven rack on the upper level; preheat to 400 degrees F. Lightly coat a baking sheet with nonstick cooking spray or line with parchment paper In a small bowl, whisk together the egg white and 2 Tbsp. olive oil. Lay a sheet of phyllo on the prepared baking sheet, and with a pastry brush, lightly coat the surface with the egg-white mixture. Sprinkle with 1 tsp. breadcrumbs. Repeat this step, layering 4 more sheets of phyllo on top and brush with egg-white mixture. To form an edge to the tart, carefully roll over the edges toward the center, using the blade of a knife to help you get started. With a rubber spatula, spread mustard over the surface of the dough and sprinkle with cheese. (The tart can be prepared ahead to this point. Wrap and freeze for up to 2 months. Do not thaw before continuing. ) Arrange tomato slices on top in 5 rows of 8 slices each. Bake for 15 to 20 minutes, or until the pastry is golden brown. Let cool in the pan for 5 minutes. In a small bowl, combine the remaining 1 Tbsp. olive oil, parsley, garlic and thyme. With your fingers or a fork, dab some of the herb mixture onto each tomato slice. Slide the tart onto a serving platter or, if you wish to serve bite-sized appetizers, slide it onto a cutting board and with a sharp knife or pizza cutter, cut the tart into squares between the tomato slices. Serve warm or at room temperature. 32 calories per piece: 1 g protein, 1 g fat, 4 g carbohydrate; 40 mg sodium; 1 mg cholesterol. **"The tangy mustard is a pleasing accent to the sweet tomatoes in this easy-to-prepare appetizer. " ~-From Eating Well, May/June 199 3. refully because this cake bakes quickly. ) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. Notes ********** RECIPE ENDS ******** soaking water into a blender and blend until you have a smooth paste. Set aside. Fat grams per serving: Approx. Cook Time: 1:00 Preheat oven to 350F. Cream sugar and butter. Add flour, baking powder and eggs and beat well. Spoon batter into 9" sringform pan. Arrange plum halves face down in batter. Sprinkle lightly with sugar and lemon juice, depending on the sweetness of the fruit. Sprinkle on cinnamon. Bake at 350F for 1 hour. Batter will rise and cover plums. Remove and cool, refrigerate or freeze if desired. Or cool to lukewarm and serve with vanilla ixe cream or whipped cream. To serve frozen tortes, defrost and reheat briefly at 300F. from Marion Burrows' De Gustibus de and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sa Great at picnics! Have plenty of Coleslaw, Cornbread and napkins on. Place pork spareribs in Dutch oven. Add enough water to cover spareribs (about 3 quarts) and the salt. Heat to boiling; reduce heat. Cover and simmer 40 minutes; drain. While spareribs are simmering, remove pits from plums. Sieve plums into 2-quart saucepan. Stir in reserved plum syrup and remaining ingredients. Heat to boiling, stirring constantly. Boil 3 minutes, stirring constantly. Heat oven to 375 degrees. Place spareribs, meaty sides up, on rack in shallow roasting pan. Spread with 2/3 of the plum mixture. Bake uncovered about 45 minutes, brushing with remaining plum mixture 3 times, until spareribs are tender. 4 SERVINGS; 825 CALORIES PER SERVING. "*'# ~zupm]^YOKI?3)" Kkkknqrqqsvuy~ Makes 2 servings. Boil wine, sugar, and lemon zest in large saucepan 10 minutes. Meanwhile, pare and core apples, leaving apples whole. Add apples to wine and reduce heat to low. Barely simmer, turning apples frequently, until tender but still firm, 25-30 minutes. Remove 4 apples to serving dish. Cool remaining apple and refrigerate. Boil poaching liquid until syrupy, about 15 minutes. Pour 1/2 cup syrup over apples and cool to room temperature. Remove lemon zest from remaining syrup with slotted spoon and sprinkle over apples. 67 c Sugar 3.00 tb Margarine, softened 2.00 Egg yolks 2.00 ts Vanilla 1.75 c Yellow cornmeal 0.75 c Flour 1.00 ts Baking powder 1.00 ts Baking soda 0.50 ts Ground nutmeg 0.25 ts Salt 1.50 c Low-fat buttermilk 0.00 Vegetable cooking spray 0.00 --------- Pare and core apples. In a saucepan, combine the syrup and water. Bring to a boil and simmer 3 minutes. Add the apples and cover. Simmer until the apples are tender but not mushy, 3 to 8 minutes. With slotted spoon, lift the apples onto individual dessert dihes or plates. Boil syrup until reduced to 3/4 cup. Pour syrup into a measuring cup. melt butter in the saucepan. Blend in the flour, cream and the syrup. Boil, uncovered, until reduced to 1 cup, about 3 minutes. Serve warm, or at room temperature. *NOTE- Because the apples are pared before cooking, they will cook very quickly. Certain varieties might even get mushy all of a sudden. Watch them VERY carefully while cooking; it just takes minutes. This dessert is delicious and beatiful when you serve one whole apple on a plate surrounded with the maple-and-cream sauce. Makes 4 Servings mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into Use as many chicken breasts as you need for dinner. Remove skin & bone, cut into 2 parts and place in baking dish. Sprinkle with lemon juice and dot with butter. Salt to taste. Cover closely and bake about 15 minutes. Do not overcook; pierce with fork to be sure thickest part is done. Use pan juices as a sauce. James Olfson For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange Be sure to use a pan large enough to accommodate all the eggs you want. Heat water (1-1/2 to 2 inches) to boiling; reduce to simmering. Break each egg into custard cup or saucer. Hold cup or saucer close to water's surface and slip egg into water. Cook about 5 minutes or until whites are set and yolks thickened. Remove eggs with slotted spoon. 1 SERVING; 80 CALORIES PER EGG. TO MICROWAVE: Microwave 2 tablespoons water in 6-ounce microwavable custard cup uncovered on high 30 to 60 seconds or until boiling. Carefully break egg into custard cup. Prick egg yolk several times with wooden pick. Cover tightly and microwave on medium (50%) 1 minute to 1 minute 30 seconds or until egg is set and yolk is thickened. Let stand covered one minute. Notes ********** RECIPE ENDS ******** by tablespoons into hot oil and fry in batches without crowding for 2 minutes, until golden brown. Drain on paper towels and serve with honey mustard for dipping. Honey mustard directions 1. Combine mus Artichoke Preparation Cut the stems and most of the leaves off the artichoke. With a paring knife, whittle off the leaves at the base to expose the heart. Scrape the fibrous "choke" to leave only the disk-shaped heart. Rub the heart with lemon. Cook with salted boiling water for about 8 minutes. Drain and refresh with cold water. Set aside. Bearnaise Sauce In a heavy saucepan, combine wine, tarragon vinegar, shallots, fresh tarragon and white pepper. Boil to reduce to 3 tablespoons. Let cool. Meanwhile, melt the butter; cool slightly. Add egg yolks to vinegar mixture and cook over low heat, whisking constantly, for 1 minute or until the consistancy of mayonnaise. Do not overcook or it will curdle. Whisk in the warm melted butter in a thin stream into the wine mixture. The sauce will thicken. Whisk in salt, cayenne and white pepper to taste. Keep warm in a pan of warm water. Poach the 4 eggs 3 minutes in 2 quarts of water and 1 tablespoon wine vinegar. Remove with a slotted spoon and trim edges. Keep in warm water. To assemble, heat the artichoke hearts and blot dry. Spoon a bit of the Bearnaise Sauce into each heart. Place a poached egg on top and spoon more sauce over. Serve at once. c Butter, melted 0.00 Sherry Custard Sauce 0.50 c Whipping cream 0.50 c Toasted slivered almonds Instructions: 1. Heat oven to 350F. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. Measure thickness of fish. Set aside. Chop enough of the cucumber to equal 1/2 cup. Thinly slice the remaining cucumber; set aside. In an ungreased 10" skillet stir together the orange peel, orange juice, carrot, and salt. Bring the mixture to boiling. Carefully add fish to skillet. Return the mixture just to boiling; reduce heat. Cover and simmer for 4-6 minutes per 1/2" thickness of fish or till fish flakes easily when tested with a fork. Place cucumber slices on a platter. Use a slotted spatula to transfer fish to platter atop cucumber. Cover with foil to keep warm. For sauce, in a small bowl stir together the cornstarch and water. Stir into the mixture in the skillet. Cook and stir till mixture is thickened and bubbly. Cook and stir for 2 minutes more. Stir in the chopped cucumber. Spoon the sauce over fish. Per serving: 151 calories, 21 g protein, 12 g carbohydrates, 2 g fat, 49 mg cholesterol, 233 mg sodium, 770 mg potassium Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, Wipe each fillet with paper towel, then cut in half lengthwise and roll up each piece. Place the butter in a 9 inch microwave safe pie plate and melt at high for 1 minute. Add the chicken broth or white wine, garlic, tarragon or basil, dijon mustard, tomatoes and sugar. Cover and cook 5 minutes at high. Stir well. Place the fish rolls side by side in the dish and baste with the sauce. Cook 8 minutes at medium high basting with juice halfway throug the cooking. Remove the fish with a perforated spoon and place it in a warm dish. To the sauce remaining in the cooking dish, add the cream and paprika; stir. Cook 4 minutes at high, stirring once. Pour over the fish and serve. 18 Mustard 2.00T 000005 18 Box of broccoli spears 1.00ea 000006 18 Chopped pimiento Combine first six ingredients in saucepan. Cook and stir on medium heat until mixture thickens and boils. Add mushrooms, Lobster Delights and vegetables. Cover; reduce heat. Simmer about 10 minutes or until tender-crisp, stirring once. Stir in lime juice and margarine. 111 calories per serving. 000002 19 Cream cheese (soft) 8.00oz 000003 19 Lemon juice Poached Meringue with Apricot Sauce. Prepare Apricot Sauce. Grease 12-cup bundt cake pan and sprinkle with sugar. Heat oven to 350 degrees. Beat egg whites and cream of tartar in large bowl until foamy. Beat in 1 cup sugar, 1 tablespoon at a time; continue beating until soft peaks form. Pour into pan. Gently cut through batter with metal spatula. Place pan in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake about 45 minutes or until top is golden brown and meringue is set. Immediately loosen meringue from edges of pan. Invert onto heatproof serving plate. Cool 30 minutes. Refrigerate no longer than 24 hours. Cut meringue into wedges and serve with Apricot Sauce. 18 SERVINGS; 80 CALORIES PER SERVING. APRICOT SAUCE: Heat apricots, water, sugar and cinnamon to boiling; reduce heat. Cover and simmer about 15 minutes or until apricots are tender. Place apricot mixture and lemon juice in blender. Cover and blend on medium-high speed about 15 seconds, stopping blender occasiona to scrape sides, until smooth. Stir in 1 to 2 tablespoons water, if necessary, until of sauce consistency. Refrigerate about 3 hours or until chilled. together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 min Rinse Salmon Under Cold Water. Pat Dry. Place Salmon & Water in A 10 X 6 X 2 in Baking Dish. Cover With Plastic Wrap, Turning One Corner Back To Vent. Microwave Salmon At High For 2 1/2 Min. Give The Dish A Half Turn, Microwave 2 1/2 Min. OR Until Salmon Flakes Easily When Tested With A Fork. Fat, 3. 2, Chol. nely chopped 1.00lg e 15928 Salt to taste 0.00 4 4-oz fresh or frozen Salmon or other fish steaks, cut 3/4" thick ** If your supermarket carries salmon steak larger than 4 oz each, buy two 8-oz steaks. After cooking, carefully separate each steak along the backbone and serve each person 1/2 of one steak. Thaw fish, if frozen. Rinse the fish and pat dry with paper towels. In a 10" skillet combine chicken broth, wine, and pepper. Bring to boil, reduce heat. Place fish in skillet; place lemon slices atop fish. Cover and simmer for 8-12 mionutes or till fish flakes easily when tested with a fork. Remove fish and lemon; keep fish warm. Discard lemon. Gently boil broth mixture uncovered till reduced to 3/4 cup (about 2 min). Stir together water and cornstarch; stir into broth mixture. Stir in capers. Cook and stir till thickened and bubbly. Cook and stir 1 min more. Divide zucchini among 4 individual plates. Arrange salmon on zucchini. Spoon sauce over salmon. Per serving: 219 calories, 26 g protein, 2 g carbohydrates, 10 g fat, 70 mg cholesterol, 246 mg sodium, 539 mg potassium n 15928 Nutmeg; grated, pinch 1.00pn o 15928 Cayenne pepper (optional) 1.00pn p 15928 Butter; room temperature 3.00tb q 15928 STUFFING --------- *Note: Lobster stock should be made from shells and heads, then heavily reduced to make 3-4 tablespoons. Scale, gut and wipe the fish. Rub the inside cavity with salt. If you have a fish kettle, steam the salmon whole over boiling water for 30-35 minutes (making sure the water is kept topped up). Or wrap the fish in lightly oiled foil and bake it in the oven for an hour at 325 F (170 C) gas mark 3. Leave it to rest while you make the butter. Warm the lemon juice in a small basin over a saucepan of simmering water. Beat in the nuggets of cold butter, adding more as each one melts. Do this gently - it can split if you overheat it (revive it with a quick splash of cold water). When you have an unctuous smooth sauce like thin cream, sieve and whisk in the green goo from the head of the lobster - which immediately turns the butter a wonderful orange-pink. Serve the salmon when it is just cool but still sweet-flavoured and full of its own juices, with piping hot baked potatoes and warm lobster butter. 2.00 c Rice (white or brown) 6.00 c Water 2.00 ts Salt, to taste 0.00 Parchment paper or wax 0.00 Paper Instructions: Combine the rice, water, and salt in a large saucepan, cover, and bring to a boil. Reduce the heat to simmer. Cook for 45 to 60 minutes, until all the water is absorbed and the rice This cooking liquid can be frozen for another use as a court bouillon or as a stock for poaching other fish or boiling lobster. In a large pot or dutch oven, bring the water, wine, herbs, spices, and lemon zest to a boil. Lower the heat and simmer 10 minutes. Gently lower the trout into the liquid. Simmer, partially uncovered, until firm to the touch, about 10 minutes (or 10 minutes per inch of thickness of the fish). Using 2 spatulas, lift each trout out and place it on a dinner plate. Blend the butter with 2 tsps. of the cooking liquid (with as much of the herbs as you can retrieve), and spoon over the fish. Serve immediately with lemon wedges alongside. Stir the rice well with a fork until mushy. Cut six sheets of parchement paper or wax paper the size of your largest baking sheet. (Parchment paper works best. ) While the rice is s Poached Whitefish with Orange Sauce. Prepare Orange Sauce and keep warm. If fish fillets are large, cut into 6 serving pieces. Heat remaining ingredients to boiling in 10-inch skillet; reduce heat. Cover and simmer 5 minutes. Place fish in skillet. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes or until fish flakes easily with fork. Serve with Orange Sauce. 6 SERVINGS; 275 CALORIES PER SERVING. To Microwave; Prepare Orange Sauce--except mix margarine, tarragon, orange peel and salt in 4-cup microwavable measure. Microwave uncovered on high 30 seconds or until margarine is melted. Stir in flour. Stir in orange juice until smooth. Microwave uncovered on high 2 minutes 30 seconds to 4 minutes, stirring every minute, until slightly thickened. Cover and keep warm. Arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Sprinkle tarragon, salt, pepper and onion over fish. Decrease water to 1-1/2 cups; pour over fish. Arrange orange wedges around fish. Cover tightly and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Serve with Orange Sauce. ORANGE SAUCE Heat margarine in 1-1/2-quart saucepan over low heat until melted. Stir in flour, tarragon, orange peel and salt. Cook over low heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in orange juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Cool the large crisps on racks and break into irregularly shaped individual crackers. Yield: 3 large rice cakes. VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your favorite herbs, to the rice after cooking. Notes ********** RECIPE ENDS ******** Blanch leeks uncovered in boiling salted water until tender, about 10 minutes. Drain. Sprinkle with currants, vinegar and oil. Season to taste with salt and pepper. Allow to sit at room temperature until serving time, to season. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dip pears into lemon juice. Heat wine, sugar and cinnamon stick in 10-inch skillet, stirring constantly, until sugar is is dissolved and mixture boils; reduce heat and add pears. Simmer uncovered until pears are soft but not mushy when pierced with sharp knife, about 15 minutes. Cool pears in syrup until lukewarm; discard cinnamon stick. Remove pears to dessert dishes with slotted spoon. Spoon syrup over pears. Serve warm or refrigerate until cool. c Chopped figs 1.00 c * Tomatoes should be medium-sized, firm, ripe, stemmed, peeled and coarsely chopped. Chill the halibut or fresh tuna steaks briefly in the freezer in order to firm the meat and make it easier to cut, but do not let the fish freeze completely. With a cleaver or large, sharp knife, cut the steaks lengthwise into 1/4-inch slices, then cut each slice into pieces 1 1/2 inch square. In a deep bowl, mix the lime juice, onions and salt together. Drop in the fish and turn it about with a spoon until the strips are evenly coated. Cover and marinate at room temperature for at least 2 hours, or in the refrigerator for 3 or 4 hours, stirring the fish occasionally. When done, the fish will be opaque and fairly firm, indicating the it is fully "cooked". Taste to make sure; if it seems underdone, marinate the fish for an hour or so longer. To serve, drain the fish and squeeze it slightly to remove all the excess moisture. Place the fish is a serving bowl, add the tomatoes, scallions, green peppers and hard cooked eggs and cocoanut milk and toss them all together gently but thoroughly. Note: The term poisson cru means raw fish. The recipe itself is similar to the civiche popular in many Latin American countries which "cooks" fish in a marinade of lime or lemon juice seasoned with onions, garlic and hot chilies. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Parmesan cheese (optional) Blend softened cream cheese and milk. Stir in finely snipped beef, onion, green pepper, and black pepper. Mix well; add 1/4 cup nuts, sour cream, and horseradish. Spoon into baking dish. Sprinkle remaining 1/8 nuts on top. Bake at 350 degrees for 10 minutes. After cooled, sprinkle with Parmesan cheese, if desired. Serve on crackers, breadsticks, vegetables, etc. Scrumptious!!! From Judith Murphy Remove meat and rest in a warm place until all Bring the water to a boil in a 3-quart saucepan. With a wire whisk, stir in the cornmeal and onion soup mix. Simmer uncovered, stirring constantly, for 25 minutes, or until thickened. Stir in the chilies, corn and roasted red peppers. Spread the mixture in a lightly greased 9-inch-square baking pan and sprinkle with the cheese. Let stand for 20 minutes, or until firm. Cut MICROWAVE: Combine the water, cornmeal and onion soup mix in a microwave-safe casserole. Cover and microcook on HIGH (100%) for 20 minutes, stirring every 5 minutes (mixture will be thick). Stir in the chilies, corn and roasted red peppers. Spread into pan as above. e Couch. 3/2/93. Courtesy, Mark Herron. Notes ********** RECIPE ENDS ******** sl a 12695 Eggs 5.00 Another good pasta recipe. Try it with real fresh kielbasa (but make sure you cook it completely first). Combine soup, milk, onion and mustard in medium bowl; blend well. Spread sauerkraut in greased 13 x 9 inch pan. Top with uncooked noodles. Spoon soup mixture evenly over top. Top with sausage, then cheese. Combine crumbs and butter in small bowl; sprinkle over top. Cover pan tightly with foil. Bake in preheated 350 degree oven 1 hour or until noodles are tender. Garnish as desired. Place sliced cabbage in crockpot. Toss with diced potato, salt and caraway seed. Add sliced onion and Polish sausage. Pour chicken broth over all; stir lightly. Cover and cook on Low setting for 8 to 10 hours (on HIGH setting for 2 to 4 hours). This dish is delicious served with mustard, horseradish and boiled new potatoes. Makes 4 servings (about 3 1/2 quarts). , lower heat & simmer until water is absorbed, about 15 minutes, stirring occasionally. Saute sausage 15 minutes; remove to casserole. Add oil to sausage drippings; brown beef in oil, 15 minutes; remove to casserole. Saute onion; add to casserole. Saute mushrooms with sauerkraut and wine. Add tomato sauce, soy sauce, caraway seeds and vegetable seasoning. Add this to casserole also, mixing well. Cover and bake at 375 degrees for 2 to 2 1/2 hours. Stir casserole every 30 minutes. Notes ********** RECIPE ENDS ******** ped mushrooms and grated ginger. Note: Polk Salad is a spinach type vegetable that grows wild in the woods. Dissolve the baking soda into a pot of boiling water. Add Polk salad and cook for 3 minutes. Drain and discard the water. In a FRESH pot of boiling water, cook the Polk salad until it is limp and looks like cooked spinach. Heat the bacon fat in a skillet, add onions, the Polk salad, and the eggs, and saut until eggs are done. edges won't stick together, dampen the inside edge with a little water, then pleat. * Tabasco or the like Using poultry shears, cut the bird open by cutting down the backbone. Flatten a bit by pounding with your hand so that the chicken is "butterflied. " Mix the remaining ingredients in a large bowl and marinate the bird for 2 hours. Grill on a medium-hot charcoal barbecue, skin side down, for 25 minutes. Turn and cook until the juices run clear, about another 20 minutes. Keep basting with the remaining marinade. -- from THE FRUGAL GOURMET COOKS THREE ANCIENT CUISINES, by Jeff Smith l. Use a proportion of 10parts soy sauce to 1 part oil; if you use a 5 to 1 proportion it may be a little hot for most people. The authentic sauce is a 2 to 1 proportion. Notes ********** RECIPE ENDS ******** Grilled Chicken with Oregano Serves 4 to 6 melted chicken far or oil for broiling Put the chicken pieces into a saute pan in one layer. Add the whole garlic cloves, onion, and 1 cup chicken broth and cook, covered, over medium heat, turning the pieces over from time to time, until the broth has completely reduced and the chicken is tender - about 25 minutes. Crush the minced garlic into a mortar with the oregano, 2 tablespoons broth, and salt and work to a rough paste (or put it all into a blender jar and blend very briefly). Spread the paste over the chicken pieces, turning them so they ar evenly covered; return to the pan and cover. Set aside to season for 2 hours. Heat a broiler or grill and brown lightly, brushing with a little melted chicken fat if necessary. The Art of Mexican Cooking From the collection of Jim Vorheis y browned. Add mushrooms; cook until tender, stirring often. Stir in until tender, stirring often. Stir in wine, salt, pepper, paprika, Stir in wine, salt, pepper, paprika, nutmeg, and mace. Cover frypan pepper, paprika, nutmeg, and mace. Cover frypan and cook over low frypan and cook over low heat 15 minutes. Off the heat, add the :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 If you don't have banana leaves for this Yucatan specialty, use foil only. Recado Colorado made with lime or lemon juice Prepare Recado Colorado. (See below) Add garlic. Mash to blend; set aside. Heat 1 tablespoon oil in a medium skillet. Add onion. Cook until tender but not browned; set aside. Preheat oven to 350 degrees F. Cut four 20 inch sheets of aluminum foil. Place 1 sheet of foil on a flat surface. Place banana leaf in center of foil. Rub 1 chicken quarter with some of the remaining oil. Place chicken on banana leaf. Spread 1/4 of the Recado Colorado mixture over chicken with back of a spoon. Sprinkle with salt. Add 1/4 of the cooked onion. Wrap banana leaf around chicken to cover. Fold foil over banana leaf and crimp to close securely. If you use small pieces of banana leaf, overlap them to enclose chicken completely. Continue until all chicken quarters are seasoned and wrapped. Place in a single layer in a large baking pan. Bake 1 hour. Remove foil and drain off excess juices. Serve chicken wrapped in the leaves. Makes 4 servings. RECADO COLORADO ** 1 Tbl Crushed Achiote seeds OR New Mexico Chili Powder 2 Tbl Lime juice, Lemon juice OR vinegar 1 Pinch Tumeric Combine all ingredients and mash to make a paste. Makes about 3 Tablespoons. e. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Marinate for 48 hours. See marinade recipe. Marinate the chicken in the Marinade for 48 hours in refrigerator. Saute chicken pieces in oil for 6-8 minutes on each side, or until done. Meanwhile, saute potatoes in 4 tbs. of butter until they are golden brown. Remove chicken to platter and arrange potatoes around the pieces. Keep warm. De-glaze pan with 6 tbs. butter. Add peppers and garlic. Saute for one minute and pour resulting liquid over chicken. Return pan to heat and de-glaze again with white wine and lemon juice. Reduce by half. Add remaining butter, chopped parsley, and sausage. Swirl in pan to heat through. Pour over chicken and serve. This intriguing blend of flavors and textures enhances the natural taste of the chicken. 18021 Sheet nori sea vegetable 1.00 r 18021 - finely shredded (optional) 0.00 Dredge chicken in flour, shake off excess; brown on both sides in oil in large skillet. Transfer to warm platter, season with salt and pepper. Draw off most of fat, add wine, boil rapidly til reduced by half; scrape up any residue in pan; lower heat to medium, add sliced onion, cook 5 mins. Add chicken pieces, all but breasts; add sliced pepper, carrot, celery, garlic, tomatoes and juice; adjust to low simmer and cover. After 10 mins add breasts, cook til tender, about 30 mins. Turn and baste chicken a few times while cooking. Transfer chicken to platter. If sauce in pan is too thin, boil briskly til it thickens; pour sauce over chicken and serve immediately. Marcella Hazan's "The Classic Italian Cookbook" ing to coat each piece with oil. Just before the chicken is white all over, add the above seasonings. While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper halve into thin strips and halve these slices, add these to the chicken. Stir frequently. When the onion and bell Change the flavors of this bombe with different ices. The sauces should contrast in color and complement in taste. Spread mango ice around sides of 6 cup bowl, preferable stainless steel;freeze for 30 minutes. Spread raspberry ice over mango ice; freeze again for 30 minutes. Spoon lime ice into centre and smooth top. cover with foil; freeze for 5 hours or until firm. KIWI & CREME DE MENTHE SAUCE: 4 kiwi fruit, peeled 1/3 cup orange juice 1/4 cup cup granulated sugar 1 tbsp creme de menthe In food processor or blender, puree kiwifruit, orange juice, sugar and creme de menthe. Strain through sieve to remove seeds if desired. STRAWBERRY & GRAND MARNIER SAUCE: 2 cups strawberries 1/4 cup granulated sugar 1/4 cup grand marnier In food processor or blender, puree strawberries. Strain through sieve to remove seeds. Stir in sugar and grand marnier. APRICOT & KIRSCH SAUCE: 1 cup drained canned apricots 1/2 cup orange juice 2 tbsp kirsch In food processor or blender, puree apricots, orange juice and kirsch. TO SERVE: Dip mould into hot water to unmould. Let soften slightly for 30 minutes in refrigerator. On individual plates, spoon some of each sauce in attractive design. Cut bombe and place slices on top. Makes about 6 servings. to mixture into a circle in the foil. Invert a serving platter over potato cake and turn out. I hope this will help you out. Switzerlaand is a pretty country. Sprinkle Chicken With Garlic Powder; Place in 2 1/2 Quart Casserole Coated With Cooking Spray. Cover With Plastic Wrap, Vented. Microwave At High 4-5 Min. OR Until Done. Drain & Set Chicken Aside. Drain Pineapple, Reserving Juice; Set Pineapple Aside. Combine 2 T. Juice, Carrots & Water Chestnuts in The Casserole. Cover & Microwave At High 2 To 3 Min. Add Pineapple & Snow Peas; Cover & Microwave At High 1 Min. Combine Remaining Pineapple Juice, Cornstarch, Brown Sugar, Soy Sauce & Vinegar in A 2-Cup Glass Measure; Stir Well. Microwave At High 1 Min. OR Until Thickened. Add Chicken & Sauce To Casserole; Toss Gently To Coat. Microwave, Uncovered At High 1 Min. OR Until Thoroughly Heated. Serve Chicken Mixture Over Rice. 272 Cal. Per Chicken Breast And 1/2 C. Rice. (Fat 7. 5, Chol. 14 3. ) ns. Notes ********** RECIPE ENDS ******** uce heat. Cover and simmer 3 to 3-1/2 hours or until venison is tender. Remove venison and onions from Drain pineapple; reserve syrup. Blend syrup, soy sauce, honey, sherry, orange peel and garlic powder in large bowl; stir in ham cubes. Cover; refrigerate 1 hour, stirring occasionally. Cut each bacon slice crosswise in half; wrap pineapple chunks with halved bacon slices. Thread bamboo or metal skewers with a wrapped pineapple chunk, an olive, another wrapped pineapple chunk, a marinated ham cube and a cherry tomato. Place skewers on rack of broiler pan; brush with marinade. Broil 3 to 4 minutes on each side, or until bacon is crisp. Typed by Syd Bigger. Wash them briskley and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc. , as suits your individual collection of buds. This recipe may be done with any game animal, except th Arrange yams and bananas in a 10 x 6 x 1. 5 inch baking dish. Pour pineapple with syrup over all, making sure bananas are moistened. Sprinkle with salt. Bake at 350 degrees, uncovered, for 15 minutes. Sprinkle with coconut, bake 15 minutes longer. :|rS5 Melt butter in frypan and add sugar. Stir till sugar is dissolved or softened and everything is well blended, then add vanilla. Core unpeeled apples, cut them into quarters and add to hot sugar. Simmer uncovered over medium heat, basting often with the syrup for 15-20 minutes. To quote the author, "Make these with the first fresh apples. In Quebec we use the first ripe Melbas. Served hot or cold, they are superb on ice cream. " :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel the potatoes and cut into 1/8-inch thick slices. Coat the bottom and the sides of a shallow oven-proof serving dish with melted butter. Layer the potatoes in the baking dish. Sprinkle the potatoes with the salt, pepper and garlic. Pour the cream over the potatoes. Cover the baking dish with aluminum foil pierced with 2 or 3 small holes to release steam. Bake in a 400 oven until the potatoes are tender, about 60 minutes. Gradually add 3/4 c May be browned in 350 degree oven or stove top. Crisp and soft. Cut potato balls with melon-ball cutter, using a circular motion. Place them in cold water as they are cut. Melt butter in a large skillet until it sizzles. Drain potato balls and add to the skillet. Sprinkle with salt, cover tightly, and cook slowly. Stir the potatoes from time to time and brown gradually. When they are done, they will be a uniform golden color, soft and soaked in the butter. ently fold in remaining su Peel and trim potatoes to an even oval shape. Using a mandoline, cut the potatoes lengthwise, on the narrow side, into long, narrow, even oval slices, slightly less than 1/8-inch thick. Pat dry on paper towels. Half fill 2 large saucepans with oil. Heat the first to 350f on a deep fat thermometer. Heat the second pan of oil to 400f. Drop several potato slices into the first pan. Remove from heat and shake to keep potatoes from sticking together. When the oil temperature drops to 300f, remove the potatoes with a skimmer and plunge them into the second pan. (The potatoes will puff and bob around on top of the oil. ) Turn the puffs constantly until well browned on all sides. Transfer the potatoes to paper towels to drain. Bring both pans of oil back to specified temperatures, then repeat until all potatoes are cooked. Sprinkle with salt and keep warm until ready to serve. a 1952 Gourmet Mag. favorite NOTE: Be VERRRRY careful as there is a considerable tendency to spatter oil, doing this. BURNS to the cook or kitchen FIRES are a very REAL DANGER in this recipe. If you can, leave them in the oven overnight. For many of us, however, time is a factor. If you can't take the time to bake meringues this slow, slow way, accept second best & simply bake them slowly, setting the oven temperature for 200 degrees or less if possible. At 200 degrees, meringue layers will need to bake f * Use fresh or frozen Pompano or other fish fillets in this recipe. ** Pimentos should be drained and chopped. There should be about 1/4 cup. Thaw fish fillets if frozen. Cut parchment paper or brown paper into 6 12-inch squares. Place 1 fillet on half of each piece of parchment paper. Sprinkle with a little salt. In a saucepan, cook onion and annatto seed in the oil until the onion is tender. Stir in the orange and lemon juices, pimentos, olives, and parsley. Simmer, covered, for about 5 minutes. Add the hard cooked eggs. Spoon 3 Tbls of the sauce over each fillet. Fold parchment paper over the fillet. Seal by turning the edges up and folding. Place the packets in a 15 X 10 X 1-inch baking pan. Bake in a preheated 350 degree F. oven for 20 to 25 minutes or until fish is done. Cut packets open with a large X on the top, fold back each segment. Transfer paper packets to dinner plates. Garnish with shredded lettuce and sliced radishes, if desired. ers and rounds follow directions gi Heat oven to 450 degrees. If fish fillets are large, cut into 6 serving pieces. Grease rectangular baking dish, 12 X 7-1/2 X 1-1/2 inches. Place fish fillets in dish. Mix remaining ingredients; break up tomatoes. Pour over fish. Cover with aluminum foil and bake 18 to 22 minutes or until fish flakes easily with fork. 6 SERVINGS; 275 CALORIES PER SERVING. To Microwave: Arrange fish fillets, thickest parts to outside edges, in microwavable rectangular dish, 12 X 7-1/2 X 2 inches. Mix remaining ingredients; break up tomatoes. Pour over fish. Cover tightly and microwave on high 10 to 11 minutes, rotating dish 1/2 turn after 6 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. flour 2 baking sheets. Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 c Poach or steam chicken over medium heat for approximately 10-12 minutes until done. Remove and let cool. Then shred or cut into match size strips. Set aside. Peel and cut cucumbers lengthwise into half, then slice into thin strips. Mix with 1/2 T salt in a large bowl and slightly squeeze for a minute. Drain well and place evenly on a platter. In a saucepan, add dressing mix and bring to a slow boil while stirring. Add stock or water if needed. Finally, slightly thicken. Transfer dressing to a container and store until needed. To serve, place chicken strips on top of pickled cucumber and pour dressing over top. es the secret of making meringues which are tender, delicate, and light-colored, rather than overly crisp, tough, and too dark to be either attractive or delicious. The best meringues are baked by the following method: Set oven teperature at 200 degrees before beginning to beat the egg whites. After shaping the meringue mixture Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping ts of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce. y of us, however, time is a factor. If you can't take the time to bake meringues this slow, slow way, accept second best & simply bake them slowly, setting the oven temperature for 200 degrees or less if possible. At 200 degrees, meringue layers will need to bake f * The original recipe calls for Lard. I don't know if shortening will work or not. --------------------------------------------------------------------------- Boil together all ingredients. Add water just enough water to cover raisins. Boil until raisins are tender. Cool. Add 1 t baking soda and enough Unbleached flour to make a stiff batter. Pour batter into 9-inch round cake pan. Bake in moderate oven until cake springs back when touched lightly (about 1 hour at 350 degrees F). Serve warm or cold with cream, custard sauce or powdered sugar frosting. Walnuts may be added to batter just before baking. hold peaks. Add 1/2 cup sugar, all at once. Beat at high speed until mixture is very stiff and there are no grains of undisolved sugar. Fold in remaining sugar. To shape Swiss Meringue into layers and rounds follow directions gi Place chicken and pork in a pot. Cover with water, bring to a boil. Add celery, onion, cabbage, carrots, potatoes and soy sauce. SImmer about 2 hours. Remove pork, chop finely. Debone and skin chicken and chop finely. Combine pork and chicken with green onions and eggs. Mix thoroughly. Place 1 heaping teaspoon of mixture in center of each wonton wrapper. Brush edges of wrapper with egg white. Fold in half to form a triangle, pressing edges together to seal tightly. Cover with damp cloth while filling remaining wontons. While soup is simmering, carefully drop in wontons. Bring back to boil, then simmer until wontons become transparent. Season to taste with soy sauce. Flour 2.00 ts Baking Powder 0.25 ts Salt 0.25 c Red Raspberry Preserves 3.50 c Apples, peeled & thinly 0.00 Sliced (approx. 4 apples) 0.00 TOPPING 1.00 c Ground Almonds 0.50 c Sugar Sift flour, measure, and sift with baking powder, nutmeg, salt, and corn-meal. Combine shortening sugar. Add egg. Add milk and water. Mix thoroughly. Add flour mixture, popped corn, and dried fruit. Mix thoroughly. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (425 F) 10-12 minutes. 30 servings. Grace Viall Gray, Glen Ellyn, IL. 10-inch springform pan. 2. In 1 1/2 quart sauce pan over medium high heat,in hot butter, cook garlic with oregano. In a large bowl,drizzle butter mixture over popcorn;toss with cheese. Makes 8 cups. 3. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. 4. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. Put popcorn in blender and chop fine. Combine in a bowl with nuts. Beat egg whites until foamy, then add sugar and beat until stiff. Blend in vanilla and mix carefully with popcorn and nuts. Drop by spoon onto a lightly oiled cookie sheet. Bake in a preheated 300 degree oven for 30 to 35 minutes. Then spoon preserves over batter; carefully spread to cover. 7. Top with apple slices; sligh Serves 4 to 6 Grind all but a small handful of the popped corn in a food processor or grinder. Scald the milk, pour it over the corn, stir in the butter, and let the popcorn sit, covered, for 1 hour to absorb the liquid. Beat eggs with the sugar until light, add vanilla and salt, beat in the corn mixture, and turn into a buttered baking dish. Sprinkle the reserved popcorn on top. Bake at 300 F until custard is set and browned on top, 45 minutes to 1 hour. Sprinkle the reserved whole popcorn on top. I Hear America Cooking From the collection of Jim Vorheis Cool 10 minutes, then carefully remove sides of pan. 11. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. Notes ********** RECIPE ENDS ******** The all-time favorite snack. If you have a popcorn popper, then why are you reading this recipe. For those of us who don't have the luxury of such a device, making popcorn can be a supernatural, almost religious experience. Everyone has his own way of making popcorn - here's the easiest: coat bottom of pot with oil (corn or peanut oil work best). Don't add too much. Add corn to oil - again, don't add too much - you can cover the bottom of the pot if you want. Heat over medium heat. When you hear the corn starting to pop, shake the pot to get all the kernels popped. Continue cooking until the popping stops (be careful not to burn the pot). Add melted butter, salt on top if desired. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil. Grease and flour two 9 inch round pans. Preheat oven to 400 degrees F. Lightly coat 2 baking sheets with nonstick cooking spray or line with parchment paper. Heat a small heavy skillet over medium heat. Add the poppy and sesame seeds and cook, stirring until they are aromatic and toasted, 2 to 3 minutes. Turn out onto a plate to cool. In a small bowl, whisk together egg white, oil and salt. Lay a sheet of phyllo on a work surface with a short side toward you. With a pastry brush, lightly coat the lower half of the sheet with the egg-white mixture and sprinkle with 1 tsp. seeds. Fold the upper half over to cover the lower half. Brush the right half of the folded sheet with egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the left half over the seeds. Brush the bottom half of the folded sheet with the egg-white mixture, sprinkle with 1/4 tsp. seeds and fold the upper half over. Finally, brush the top with the egg-white mixture and sprinkle with 1/4 tsp. seeds. Cut into 10 short strips using a knife or serrated pastry cutter. With a wide spatula, transfer the strips to the baking sheet, placing them about 1/2 inch apart. Repeat the procedure with the remaining 5 sheets of phyllo, egg-white mixture and seeds. Bake the straws for 8 to 10 minutes, until golden and crisp. Transfer to a rack to cool. The straws may be stored in an airtight container at room temperature for 1 week or in the freezer for up to 2 months. Makes about 5 dozen straws. 19 calories per straw: 1 g protein, 1 g fat, 3 g carbohydrate; 23 mg sodium; 9 mg cholesterol. From Eating Well, May/June 199 3. 1.50c g 15718 Bisquick Baking Mix 0.75c h 15718 Whipped Cream 0.00 i 15719 Apples; tart,sliced & pared 6.00c Servings: 12 DIRECTIONS: Crust: Combine all ingredients. Mix well until crust holds together. Pat into 9 inch square pan. Bake at 325-F until light brown, about 10 to 15 minutes. (Crust may be made ahead and frozen). Filling: Dissolve cornstarch in 1/4 cup of the milk. Combine beaten egg yolks, 1 cup sugar, and remaining milk in top of double boiler. Stir until sugar dissolves. Add poppy seeds, salt and cornstarch mixture. Cook until thick. Dissolve gelatin in cold water. Add to cooked mixture. Add vanilla and mix well. Cool. Beat egg whites until stiff. Gradually add cream of tartar and remaining 1/2 cup sugar. Gently fold into cooled filling. Pour filling into crust and refrigerate. Serve with whipped cream. 1.00c g 15719 Bisquick or baking mix 0.50c h 15719 STREUSEL --------- 0.00- "These thin crisp cookies are traditionally not very sweet (but you can add more sugar if you wish) and the perfect accompaniment is a cup of tea. The orange peel in the recipe causes them to be a little less crisp, but adds a lot of flavour. " Sift or mix flour with baking powder and salt. Stir in poppy seeds. Reserve. Combine orange peel (if desired) with sugar and eggs. Beat with electric mixer until light and fluffy. Beat in oil and vinegar. Stir into flour mixture. Break off balls of batter (each about 1 teaspoon) and place on cookie sheet that has been buttered and floured or lined with parchment paper. Press cookies very flat with bottom of glass dipped in flour. Bake 8 to 10 minutes in preheated 350F oven or until lightly browned and very crisp. Cool on racks. MAKES: ABOUT 60 Dairy sour cream Instructions: Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan with shallow,round indentations for making thin pancakes about 3" in diameter). Mix together sugar, salt, mustard, poppy seeds, celery seeds and grated onion. Stir in vinegar. With electric beater going, add oil a little at a time until blended and thickened. Refrigerate. Pour over fresh fruit salad. Grease cups in hot pan with shortening or butter. Spoon 2 rounded tablespoons batter into each greased cup. Cook about 1 minute on each side or until golden brown. Serve immediately with jam or je In large bowl, combine all-purpose and whole wheat flours, oatmeal, baking powder, salt and poppy seeds. In separate bowl, whisk together buttermilk, honey and egg. Add all at once to dry ingredients; mix quickly, just until combined. Spoon batter into greased 8 x 4 in ( 1. 5L) loaf pan. Brush top with melted butter. Bake in 350F (180C) oven 45 to 50 minutes or until cake tester inserted in centre of loaf comes out clean. Let cool 5 minutes in pan. Turn out onto wire rack. These cookies, Poppy Seed-Filled Ravioli Cookies, get their name from. 2-1/3 cups. Mix sugar, shortening, margarine, eggs and vanilla. Stir in flour, baking soda and salt. Divide dough into 4 equal parts. Cover and refrigerat 2 hours. Place 1/2 cup poppy seed, the almonds, milk, 2 tablespoons honey, the lemon peel and lemon juice in blender or food processor. Cover and blend, or process, until liquid is absorbed. Heat oven to 400 degrees. Roll one part of dough into rectangle, 12 X 8 inches, on lightly floured surface. Cut dough into 12 rectangles, each 3 X 2 inches. Place 1 teaspoon poppy seed mixture on one end of each rectangle. Using metal spatula or knife dipped into flour, carefully fold dough over filling. Pinch edges to seal. Press edges with fork dipped into flour. Place on ungreased cookie sheet. Bake 8 to 10 minutes or until cookies are light brown. Brush warm cookies with honey. Sprinkle with poppy seed. Remove to rack to cool. Repeat with remaining dough. 4 DOZEN COOKIES; 95 CALORIES PER COOKIE. 016 Salt 2.00ts 9016 Paprika 2.00ts 9016 Dry mustard 0.25ts 9016 Cold water 0.25c Scald milk, add fat and sugar. Cool to lukewarm. Add yeast dissolved in a little warm water. Add salt and part of flour. Beat until it forms bubbles. Add rest of flour and knead into soft dough. Let rise. Shape into rolls, let rise again. Bake partly through, remove from oven and brush with beaten egg diluted with water. Sprinkle with poppy seeds and bake to golden brown. 9017 Shortening or salad oil 0.50c Fill highball glass with ice. Pour in ingredients and stir. n Pancakes Serves :6 KeyWords :German Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all ingredients for meatballs. Shape into balls about 1 1/2 " in diameter. Put in casserole dish. Tomato Quick sauce: Heat butter in sauce pan. Add flour, onion salt and cayenne pepper. Heat until mixture bubbles. Remove from heat. Add tom sauce, water and worcestershire sauce. Bring to a boil and cook for 2 min. Pour over meatballs and bake at 350 for 1 hour. *** Note *** This recipe works best if you triple or even quadruple the sauce. blending flour, 2 eggs, 1/4 t salt and 1 c Mix the meat, rice, 1/2 Cup of water, the onion and the seasonings. Shape the mixture by TBLS into 1 1/2-inch balls. TO COOK IN A SKILLET: Heat 1 TBLS of salad oil in a large skillet and cook the meatballs over medium heat until brown. Add remaining ingredients and heat to boiling. Reduce the heat, cover and simmer for about 45 minutes. TO COOK IN THE OVEN: Place the meatballs in an ungreased baking dish, 8 X 8 X 2-inches. Mix the remaining ingredients and pour over the meatballs. Cover and bake in a 350 degree F. oven for about 45 minutes. Uncover and bake 15 minutes longer. on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. Notes Combine soup mix , water, sugar and spices. Mix well in a shallow baking dish. Layer half potato, onion and apples, pour soup mix over top. Bake 1 1/2 hours at 37 5. and parsley. Garnish the dish with the reserved chickpeas. Makes 1 cups. Notes ********** RECIPE ENDS ******** Bake at 35 o degrees for 15 to 20 minutes or until golden brown. Remove from the tins and coo Season chops. Brown in oil with onion. Place green pepper, limas and chops in layers in an oven proof casserole dish. Add hot water to pan drippings with catsup and bring to a boil. Pour over layered casserole. Add the bean liquid as needed while baking in the oven. Bake @ 350 for 1 1/2 hrs. Hope you enjoy it! Lisa/Cedar Rapids 8932 Finely sliced fresh ginger, 1.00tb Preheat oven to 350 Brown chops and place in a shallow baking dish. ( 2-2-1/2 quart ) Lightly mix together bread, onion, butter, 2 T water and poultry seasoning . Place a mound of stuffing on top of each chop. Blend soup and 1/3 C of water, pour over chops. Bake uncovered for one hour. Enjoy, * Jeannie * The catalog published the following recipe from the cookbook "Chockful O' Chips, A Collection of Chocolate Chip Recipes" by Peggy Seeman. With the spate of "Mrs. Fields" and "Niemen Marcus" * low-calorie dressing Trim excess fat from chops. Spray a 10-inch skillet with nonstick spray coating. Brown chops on both sides in hot skillet. Remove chops. Add onions; cook and stir over medium heat 3 minutes. Push onions aside; return chops to skillet. Combine mustard, dressing and pepper; spread over chops. Cover; cook over medium-low heat 15 minutes or till meat is tender. eheat oven to 350. DO NOT SUBSTITUTE INGREDIENTS (says the author) Cream together with electric mixer until fluf Here is a delicious pork chop recipe. Remember, pork is not as fattening as it used to be. Pigs are being fed differently. Also remember, it is no longer necessary to cook pork till it dries out-pigs are treated different than years ago. You can safely cook pork medium. There hasn't been a case of trichinosis in. I don't know how long. It's just not a threat anymore. Each prepared chop here is 230 cal In large skillet, brown pork chops. Add 1/2 c water, brown sugar, onion, catsup, garlic and bouillon cube. Cover; simmer 30-40 min or til tender. Remove chops to serving >> platter; keep warm. In small bowl, combine flour with 1/4 c water; slowly add to cooking liquid, stirring constantly. Cook til thickened. stir in sour cream; heat thoroughly. DO NOT BOIL. Serv sauce over chops. Makes 6 servings. ONLY 230 CALORIES PER SERVING !!! Donna in NJ acked 1.50 ts Ground Cinnamon Instructions: This is a large cake recipe that was developed on the farm for haying prinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. Combine the brown sugar and cinnamon, blending well, and sprinkle over the cake batter. Bake in a preheated 350 degree F. oven for 15 minute Sprinkle the chops with pepper. Heat the oil in a nonstick frying pan. When the oil is very hot, put the chops in it and brown them well on each side, about 5 minutes a side. Lower the heat and let the chops cook throug about another 20 minutes. Turn the chops frequently as they cook. Remove t chops to a warm platter and cover them to keep them warm. Discard all the fat in the pan. Add the capers to the pan. Saute briefly. Add the onion and saute. Stir the capers and onions together. Brown slightly. Add the garlic. Saute briefly. Add the vinegar and stir to dissolve any meat particles in the pa Add the stock and tomato and any liquid accumulated around the chops. Allow the sauce to boil vigorously until most of the moisture has evaporated. Stir in the mustard and pour the mixture over the sauce immediately. Garnish with the chopped parsley. 18946 Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 12379 Basic Green Sauce Sauce/condm Mexican Combine flour, salt and pepper. Rub pork chops with garlic halves and dredge in flour. heat oil in non-stick skillet. Brown chops well on both sides. Drain off fat. Pour water over meat. Reduce heat. Cover and simmer 30 minutes. Add olives and continue cooking 30 minutes or till chops are tender. ENJOY! David & Damaris (MXVP49A & MXVP49B) in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is Place cabbage in food processor, cover and finely chop. Sprinkle 1/4 teaspoon salt over cabbage in medium bowl. Let stand at room temperature 30 minutes. Squeeze excess water from cabbage. Mix together cabbage, ground pork, 1/2 teaspoon salt, egg white, cornstarch, white pepper, sugar, wine and 1 chopped green onion. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable. ) Wet edge of half of the circle closest to fingers. Pinch 2 or 3 pleats into the wet edge. Place 1 heaping teaspoon pork mixture in center of skin. Fold circle in half, pressing pleated edge to unpleated edge to seal dumpling. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out. ) Heat broth and 1/2 teaspoon sesame oil to boiling in Dutch oven. Reduce heat. Heat 4 Baking soda 1.00 ts Cinnamon Instructions: Combine raisins and water & cinnamon in saucepan under low heat for 15 mins. Soak mushrooms in hot water 20 minutes or until soft. Drain. Rinse in warm water. Drain. Squeeze out excess moisture. Remove and discard stems. Chop caps finely. Mix together mushrooms, pork, bamboo shoots, green onions, egg white, cornstarch, salt, 2 teaspoons soy sauce, 1/2 teaspoon sesame oil and white pepper. Hold siu mai skin in hand. (Cover remaining skins with plastic wrap to keep them pliable. ) Place 1 tablespoon pork mixture in center of skin. Bring edge of skin up side of filling, leaving top open. Repeat with remaining skins. (Cover filled dumplings with plastic wrap to keep them from drying out. ) Place dumplings in single layer on rack in steamer. Cover and steam over boiling water 20 minutes. (Add boiling water if necessary. ) Repeat with remaining dumplings. Mix together 1/4 cup soy sauce and 1/8 teaspoon sesame oil. Serve with dumplings. NOTE: Wonton skins can be substituted for siu mai skins. Cut off corners to make a circle. 15994 Boneless lamb Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened. c 15994 Olive oil 0.50c d 15994 Or Cut pork into bite size pieces. Peel carrots, cut into cubes. Place oil and garlic in wok. On high heat, brown pork. Stir-fry 5 minutes. Add plum sauce, celery, ginger, sherry, carrots, sugar, salt scallions and water. Simmer covered, 12 minutes. Add cornstarch to water and mixture to wok. Stir until thickened. g 15994 Dried dillweed 2.00ts h 1 * Rinse and drain sauerkraut. Put pork on rack in shallow baking pan. Season with salt and pepper. Bake in preheated slow oven (325 deg) for 2 hours. Combine tomato sauce, 1/2 c. molasses, vinegar and sauerkraut. Pour off excess fat from roast and cover with sauerkraut mixture. Bake 45 min. longer or until meat reaches 165 deg. Combine remaining 1/4 c. molasses with apples, butter, lemon juice and cinnamon. Cook over low heat for 20 min. Serve pork and sauerkraut on platter surrounded by apple slices. Caraway Seeds 2.00ts c 15995 Salt 2.00ts d 15995 Ghee (Or Melted Butter) 0.25c e 15995 1" Sticks Of Cinnamon 4.00 f Marinate overnight, shoulder butt pork roast, 3 lbs. of meat. e Serves :6 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR SAUCE: Melt butter in heavy large saucepan over medium heat. Add garlic and mustard and saute 30 seconds. Add flour and stir 2 minutes. Gradually whisk in stocks and cider. Boil until reduced to sauce consistency, stirring occasionally, about 45 minutes. (Can be prepared 1 day ahead. Cover and refrigerate. ) FOR APPLES: Melt 4 tablespoons butter in large skillet over medium-high heat. Add half of apples and half of sugar. Saute until apples soften, about 5 minutes. Place in bowl. Repeat with 4 tablespoons butter, apples and sugar. Combine all apples in skillet. (Can be made 4 hours ahead. Keep at room temperature. ) FOR PORK: Pound pork between sheets of waxed paper to 1/2-inch thickness. Coat with flour. Melt butter in another large skillet over high heat. Add pork in batches; saute until cooked, about 2 minutes per side. Transfer to plate. Return all pork to skillet. Remove from heat. Add Calvados; ignite with match. When flames subside, return skillet to heat; boil until most liquid evaporates. Bring sauce to simmer, stirring occasionally. Rewarm apples. Serve pork with apples and cider sauce. * tes, or until hot and bubbly. Serve hot as an accompaniment to meat or poultry, or chilled as a dessert. Notes ********** RECIPE ENDS ******** Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring freq Slice the tenderloin crosswise into medallions 1/2" thick. Sprinkle both sides with salt and pepper, and then dredge each in the flour to coat, shaking off any excess. Heat the butter and oil in a heavy skillet at medium high. Saute the medallions in small batches until browned, 1 minute per side. Turn only once. Remove each batch to an ovenproof serving dish; keep warm in a 225 degree oven. Prepare the sauce: put the skillet, with the meat drippings, on a high heat; add the chicken stock and wine. Bring to a boil, scrap- ping and stirring until some of the broth evaporates. Keep cooking the sauce until thick enough to coat the back of a spoon, about 6-8 minutes. Serve the meat with the sauce spooned over the top of each medal- lion. Per 4 ounce serving: 347 calories ) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. * instant chicken bouillion granules Split tenderloin lenghwise, cutting to, but not through, opposite side; open out flat. Pound tenderloin lightly with meat mallet to a 10x6 rectangle. APRICOT STUFFING Dissolve bouillon in hot water, pour over apricots. Let stand 5 minutes. Cook celery and onion in margarine until tender but not brown. Remove from heat; stir in cinnamon and pepper. In a large bowl mix bread cubes, onion mixture, and apricot mixture; toss lightly to moisten. Spread stuffing evenly over tenderloin. Roll up jelly-roll style, starting from short side. Secure meat roll with wooden toothpicks or tie with string at 1-inch intervals. Cut meat roll into six 1-inch slices. Place meat slices on rack of unheated broiler pan, cut side down. Broil 4 inches from heat 12 minutes. Turn; broil 11 to 13 minutes more or till done. Remove toothpicks or string; transfer meat to a serving platter. Meanwhile, for SAUCE, combine cornstarch and nutmeg. Stir in apricot nectar. Cook and stir till mixture is bubbly. Cook and stir 2 minutes more. SERVE sauce with meat slices. Cake) Serves :6 KeyWords :German Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers. ) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. Put roast pork, parsley, nutmeg, stock, onion, mace, salt and pepper in a heavy pot, cover and simmer for 10-15 minutes to heat through and blend flavors. Pour contents of the pot into the bowl of your food processor and process - using a pulsing action. Do not puree. If the pork roast had a fair amount of fat, the butter may not be necessary - use your own judgment. If butter seems needed because the pork is very lean, stir in the softened butter at this point. Pour into 3-4 small crocks. Refrigerate to cool. Melt butter and pour a thin layer over the top of rillette in each crock. Refrigerate until butter sets. ready to use. Trim fat from pork roast. Finely chop rosemary and garlic together. Make 8 to 10 deep cuts, about 2 inches apart, in pork with sharp knife. Insert small amounts of garlic mixture in cuts. Sprinkle with salt and pepper. Heat butter in shallow roasting pan in oven. Sprinkle with onion. Place pork in pan. Drizzle with oil. Insert meat thermometer so tip is in center of thickest part of pork and does not rest in fat. Roast, uncovered, at 350F for 1 3/4 to 2 hours or until thermometer registers 170F. Let stand 15 minutes before slicing. Title :Streusel Plum Cake Serves :5 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 You can add all sorts of food you might happen to find in the refrigerator to fill this salad out - hard-boiled egg wedges, anchovy filets, black olives, red grapes, celery sticks, or cooked vegetables. Serve with warm toast triangles. Assemble the salad: Arrange the greens in the center of the plate and surround with the pork and pepper slices. Prepare the vinaigrette: In a small bowl, mix the mustard with the soy sauce, lemon juice, and vinegar. Whisk in the olive oil and season with pepper. Drizzle over the pork and greens. Serves 4. Instructions: Grease 8" square cake pan, 9" pie plate or springform pan. Beat egg white in a small bowl and set aside. In large bowl, cream together margarine, sugar and egg yolk until fluffy. Combine flour and baking powder, beat into egg mixture alternately with milk. Cut the pork into 3/4-inch cubes and combine with the soy sauce and steak sauce. Cover and refrigerate for several hour, stirring occasionally. Meanwhile, simmer the apricots in 3/4 c water for 5 minutes. Place the apricots and their cooking liquid in a blender container or food processor. Add peanut butter, salt, and hot pepper sauce. Cover and process until smooth. Reheat when ready to serve. Thread the marinated pork cubes on skewers. (If you use wooden skewers, soak them in water 2 hours before using. ) Brush with remaining soy sauce mixture. Cook over hot coals or under broiler for 6 to 8 minutes, turning often. Serve with the warm apricot-peanut butter sauce for dipping. NOTE: Satay serves 2 when served as a main course. Double the meat portion of the recipe for 4 people. If you like, serve kabobs of mushrooms along with the pork. Thread small fres mushrooms on separate skewers, brush with melted butter and grill or broil along with the pork. t it tasted so good warm that we Filling: dice the pork, fat, mushrooms, and bamboo shoot. Place in bowl. Add liquids and seasonings and stir well. Throw filling against inside of bowl for 3-4 minutes so ingredients combine thoroughly. Divide into 24 portions. Place one filling in center of won ton skin. Cup skin up around filling but don't close - 'make a waist'. Place one green pea in the center of the filling. Use knife to compress and even out filling until below top edge of skin. Place in steamer about half inch apart. Steam for six minutes on high. Remove. Serve. You can use beef, shrimp, quail eggs, or sweet rice for the above. You can get 'won ton' and 'dumpling' skins as well as egg roll wrappers at local chinese groceries. You can make your own; but ready-made fresh or frozen ones are quicker. Have the butcher cut the spareribs into strips 1 1/2" wide and you cut the bones apart and trim off the fat. Bring 2 quarts of water to a boil, and parboil the meat for 3 minutes; drain well. Wash black beans thoroughly two times; drain, and then crush beans with the handle of your cleaver or chop very fine with a sharp knife. Heat wok, add oil, garlic and spareribs. Stir-fry for 5 minutes. Add black bean mixture and all remaining ingredients except the cornstarch and 4 tablespoons cold water. Bring to a fast boil and then turn to medium heat, cover, and cook for 40 minutes. Make a thickening with cornstarch and 4 tablespoons cold water and add to the sparerib mixture. Bring to a boil again, and serve. NOTE: Pork spareribs with black bean sauce will still taste delicious the second or third day. Reheat for 7 minutes before serving. Serve over rice as a plate dinner, accompanied by a condiment prepared with Chinese Hot Mustard. Hot mustard requires 2 tsp. dry mustard to 2 t. cold water. All-Purpose Flour 1.50 c Sugar 0.50 c Cocoa 2.00 ts Soda 0.50 ts Salt 0.67 c Cooking Oil 2.00 tb Vinegar 1.00 tb Vanilla 2.00 c Cold Water Or Coffee 0.25 c Sugar 0.50 ts Cinnamon Instructions: Put flour, 1 1/2 cups sugar, cocoa, soda and salt into an ungreased 13X9X2 inch metal baking pan. Lightly brown spareribs in hot skillet. Add oil, potatoes, onion and sherry and cook 5 to 10 minutes or until potatoes and onion are lightly browned. Mix in oyster sauce, soy sauce and sugar and simmer 20 to 30 minutes. il well mixed. Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake in 350 F oven for 35-40 mins. Servings: 1 Carrots sliced thin Onions sliced thin Potatoes sliced thin Brown steaks well in frying pan. Remove meat - add flour, soup and milk to fry pan and simmer a few minutes. layer in casserole the potatoes and carrots and onions. Top with meat and season with salt and pepper. Top with soup mixture and bake at 350 degrees about 1 1/ 2 hour or until done. until tender-crisp. Stir into veal and serve immediately. * Pork Steaks should be cut 1/2 inch thick. There should be 4 to 5 of them. ** There should be 1 Med Pepper of Red, Green and Yellow Sweet Peppers, and they should be cut into thin strips. *** Choose one of the following soup mixes to use in the recipe: Onion, onion-Mushroom or Beefy Mushroom. --------------------------------------------------------------------------- In large skillet, heat oil and brown steaks over medium-high heat. Remove steaks. Reduce heat to medium, into skillet, add peppers and garlic and cook 5 minutes or until peppers are crisp tender. Stir in tomato, then onion soup mix blended with water, thyme and pepper. Bring to a boil. Return steaks to skillet and simmer, uncovered, stirring sauce occasionally 25 minutes or until steaks and vegetables are tender. ?l /R!Ge E]%Ia 7T&A[*EY,HY*GU(EN(DK,IN0MQ8UZ3PW4T Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring frequently, until all liquid is evaporated and pork is brown, about 25 minutes. Remove with slotted spoon. Drain all but 2 tablespoons fat from Dutch oven. Cook and stir onion and garlic in Dutch oven until onion is tender. Add tomatoes, chile, cilantro, salt, cumin and oregano. Break up tomatoes with fork. Heat to boiling. Reduce heat. Simmer, uncovered, 10 minutes. Stir in pork and beer. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in red pepper. Heat to boiling. Reduce heat. Simmer, uncovered, until pork is tender and sauce is thickened, about 15 minutes. Skim off fat. Serve with rice. Yq*f~ Yr Sh(]r$Vm,^u0c}4g /e~#Yr!Wp-c| * Meat should be cut into 1-inch cubes. ** Use 1 small butternut or acorn squash, pared and cut into 1/2-inch Seed peppers and cut 5 thin slices from each pepper and reserve. Chop remaining bell peppers (about 1/2 cup each). Cook pork, sausage, onion and garlic in 4-quart Dutch oven over medium heat, stirring occasionally, until pork is no longer pink; drain. Stir in chopped bell peppers, broth, basil, cilantro and ground red chiles. Heat to boiling; reduce heat. Cover and simmer 30 minutes, stirring occasionally. Stir corn, tomato, squash and olives into meat mixture; cook another 15 minutes. Heat oven to 425 degrees F. Prepare Cornbread Topping. Pour meat mixture into ungreased rectangular baking dish, 13 X 9 X 2-inches, or 3-quart shallow casserole. Pour Corn Bread Topping over meat mixture; carefully spread to cover, sealing to edge of dish. Arrange reserved bell pepper slices on top. Bake until topping is golden brown, 15 to 20 minutes. Serve with Fresh Tomato Salsa. CORN BREAD TOPPING: Mix all ingredients; beat vigorously for 30 seconds. well. Finely chop it in the food processor, blender, or by hand. (If you are using the blender, chop the rye about 1/3 cup at a time. ) Add the anise seeds and salt and mix well. Blend in the egg. Mix in enough flour to form a dough that will hold together in a cohesive ball. Brown the meat on all sides in a skillet. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 Bake for 35 to 40 minutes, turning once after about 20 minutes, when the bottoms have browned. Yield: 30-40. VARIATIONS: Try other sprouted grains, such as wheat or oats. Notes ********** RECIPE ENDS ******** .00 Mix ground beef, onions, rice, roll into balls. Place meatballs in pan and pour tomato sauce over. Bake at 350 degrees for 1 hour. Randy Rigg 10" skillet. Pour in the batter and place in the oven to bake for 25 minutes or until the sides are puffy and the top is brown. Either bring the pancake to the table in its pan or slide it onto a serving plate. Top with fruit,such as sauteed apple slices. Makes 6 servings. 17592 Broiler-fryer, cut into 1.00 Halve and core the kidneys. Soak them in acidulated water for 1 hour then drain and dry. Bone the pork, reserve the rind and cut the flesh (there should be at least 1 lb. ) into large cubes. Grate the zest of all 3 oranges and squeeze the juice from 2. Measure the juice and add enough yeast extract dissolved in hot water to make 8 fl. of liquid in total. Seal the pork briskly in a little hot fat and transfer to a casserole. Slice the kidneys thickly, dust with flour, brown in the hot fat and add to the casserole. Tie together 3 sprigs of rosemary, 6 bruised parsley stalks and a bay leaf, and bury the bouquet among the meats. Roughly chop the onion and fry it briefly. Sprinkle on 1-1/2 tablespoons flour and pour on the liquid. Bring to the boil, stirring, and add to the casserole. Add plenty of salt and pepper, the crushed garlic and orange zest. Cut the celery into large chunks and add it to the casserole - do not stir it in. Lay the pork rind, fat side down, on top of the celery, and put a sheet of greaseproof paper over that. Cover with the lid and cook at 325 F (160 C) gas mark 3 for 1-1/2 hours, then at 300 F (150 C) gas mark 2 for a further 45 minutes. Remove and discard the paper, rind and bouquet of herbs. Stir the casserole to mix the ingredients and add the flesh of the reserved orange, cut into V-shaped segments and ruthlessly stripped of all membrane. Cover with fresh greaseproof paper and the lid; cool quickly and chill overnight. Remove surface fat and reheat the casserole gently but thoroughly for serving. Check seasoning and garnish with fresh chopped parsley. reci 2.00 3 oz boxes vanilla pudding 1.00 3 oz box chocolate pudding 1.00 ts Almond flavoring 0.50 c Pineapple; crushed, drained 0.50 c Pecans; chopped 0.50 c Maraschino cherries; choppe 0.00 - 3.00 Drops red food coloring 2.00 c Whipping cream, whi Cut the pork into small bite size cubes and place in frying pan with 2 cups of water and bring to a boil. Remove residue and cover tightly and simmer for an hour. Place the chestnuts into a large pan with enough water to cover, and bring to a boil, reduce heat, cover and simmer for an hour. Drain the chestnuts and add to pork meat with the soy sauce, sherry and dark brown sugar. Cook slowly for an additional 25 minutes. Wash the spinach very thouroughly and drain. Place into frying pan or wok along with 1 Tablespoon of the liquid from the pork and 1 teaspoon seseme oil. Set heat to high and cook for approx. 5 minutes stirring constantly. Place the spinach into a deep dish; place pork on top of spinach and pour the juices over top. Serve very hot. colate custard. Top with remaining cake layer. Cover top and sides with whipped cream. Chill overnight. Trim fat from pork. Cut pork into 1-inch cubes. Heat oil in Dutch oven until hot. Cook pork over medium heat, stirring occasionally, until all liquid is evaporated and pork is brown, about 25 minutes. Drain fat. Stir in wine, coriander, salt and pepper. Heat to boiling. Reduce heat. Cover and simmer 45 minutes. Stir in potatoes and mushrooms. Heat to boiling. Reduce heat. Cover and simmer until pork and potatoes are tender, 15 to 20 minutes. 15443 Tomato sauce Trim fat from pork and cut pork into 3/4-inch cubes. Mix together pork, vinegar, onion, garlic and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 6 hours. Fry bacon until crisp. Drain. Remove pork from marinade, reserving marinade. Cook and stir pork in bacon fat until all liquid has evaporated and pork is brown on all sides. Drain. Mix together pork, reserved marinade, bacon and remaining ingredients in ungreased 2-quart casserole. Cover. Bake at 350F until liquid is absorbed, 25 to 30 minutes. Though Arroz con Carne de Cerdo is a traditional casserole from the Dominican Republic, it hints of Africa where highly seasoned combinations of rice and meat are common. 15444 4 oz. sliced mushrooms, 1.00cn d 15444 -drained, or 1 c fresh slice 0.00 e 15444 -mushrooms Trim fat from pork loin. Cut pork with grain into 2x1-inch strips. Cut strips across grain into 1/8-inch slices. Toss pork, 2 teaspoons cornstarch, salt, soy sauce, sugar and white pepper in medium bowl. Cover and refrigerate 20 minutes. Remove strings from pea pods and place pea pods in boiling water. Cover and cook 1 minute. Drain. Immediately rinse in cold water. Drain. Cut green onions diagonally into 2-inch pieces. Mix together 1 tablespoon cornstarch and the cold water. Heat wok or large heavy skillet until very hot. Add oil and tilt wok to coat side. Add pork and garlic. Stir-fry 2 minutes or until pork is no longer pink. Add mushrooms, bamboo shoots and dark soy sauce. Stir-fry 1 minute. Stir in broth and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened. Add green onions and pea pods. Cook and stir 30 seconds. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Pork should be fresh shoulder meat cut into 3/4-inch cubes. ** Onion should be sliced and separated into rings. *** Jar of pimientos, should be 2 ozs and they should be sliced. --------------------------------------------------------------------------- Mix pork, onion and soy sauce in 3-qt casserole. Cover and microwave on medium (50%) until meat is no longer pink, 12 to 15 minutes. Stir every 3 minutes. Stir in salt, pepper, peas and mushrooms. Cover and microwave on medium (50%) 9 minutes. Stir every 3 minutes. Blend cornstarch and water; stir into meat mixture. Stir in pimiento. Cover and microwave on medium (50%) until meat is tender, 9 to 12 minutes, stirring every 3 minutes. Stir in cashews. Cover and let stand 5 minutes. Serve with rice if desired. Bake in slow oven (325 F) about 40 minutes. Notes ********** RECIPE ENDS ******** Have you tried it using a creamed soup? I'm not all that fond of cooked t Cut meat into fairly large chunks and roll in seasoned flour. Brown in hot fat and remove from pot. Chop onions roughly and fry gently for 2-3 minutes. Return meat to pot. Add all other ingredients. Bring to the boil, reduce heat and simmer gently for 2 hours or until meat is tender. . . were you using b Fire the mesquite grill to its hottest and cook the steak for 4 minutes per side for medium rare, on the rare side. Serve with potatoes of your choice. It is virtually impossible for a restaurant to give a recipe for cooking a steak that can be duplicated in the home. First of all, the quality of the meat should be prime, but even restaurants have trouble finding prime quality every time they order meat. The other two standards are choice and good. Secondly, not everyone has a grill or uses mesquite. You may choose to saute a steak or to use an oven broiler. Remember that the meat must be at room temperature. The grill or broiler must be very hot. If a skillet is used, the ideal one has ridges to allow fat to drain. Pour off any fat to avoid frying. If using an overhead broiler, use a slotted pan so that fat will drain off. howder. . . Remove the zest of 2 of the oranges with a zester; or pare finely with a vegetable peeler, then cut into thin julienne strips. With a very sharp knife, cut off the skin and outside membrane of all the oranges, so you have glistening orbs of golden pulp. Do this over a bowl to catch escaping juice. Choose a saucepan just large enough to hold 2 oranges at a time and put in the escaped juice and remaining ingredients. Dissolve the sugar and simmer for 5 minutes. Submerge 2 oranges at a time and cook just long enough to warm them through - about 3 minutes. If they bob up, place a small weighted saucer over them. Remove to a serving dish and continue with the next pair until finished. Boil to reduce the syrup by half, drizzle over the oranges, and chill. greased and floured loaf pan (9x5x3 inches). Bake for 65 minutes, or until bread tests done. Cool in pan for about 5 minutes, then turn out on a wire rack. Makes 1 loaf. serving, heat it over a low flame until it is hot, then add the pepper, Lively lemon flavor characterizes these crisp Portuguese cookies. Like their familiar Italian counterpart, these biscotti make great dunkers to soak up cold milk, hot coffee, or port. For easier handling, chill the dough before you form the ring-shaped cookies. about 1 cup sugar about 3 cups flour In large bowl of an electric mixer, beat 1 cup of the sugar and butter until well blended. Add lemon peel and juice; mix to blend. Beat in eggs, 1 at a time, until smooth. Gradually stir in 3 cups of the flour, mixing well. cover and chill until dough is firm enough to handle easily, at least 3 hours or as long as 2 days. Divide dough in half. Cover and chill 1 portion. Divide other half into 8 equal pieces. With floured fingers, roll each piece on a lightly floured board to make a 10-inch rope. Overlap ends of each rope slightly to form a ring. Place rings about 1 inch apart on a greased 14x17 inch baking sheet. Sprinkle light with sugar. Bake in a 300~ oven until golden, 35-40 minutes. Remove cookies from pans and let cool completely on racks. Repeat with remaining dough. Serve or store airtight up to 10 days. Makes 16 cookies. rents or raisins 0.00 --------- CREAM CHEESE FROSTING --------- 0.50 t Almond flavoring 0.25 t Lemon flavoring Instructions: Beat eggs to blend, add oil, sugar and vanilla. Continue beating until thick and foamy. Stir in zucchini and pineapple. Trim fat from pork. Cut pork into 3/4-inch cubes. Toss together pork, garlic, lemon juice, 1 tablespoon oil, salt, cumin and red pepper in glass or plastic bowl. Cover and refrigerate, stirring occasionally, at least 8 hours. Remove pork from marinade. Reserve any remaining marinade. Heat 1 tablespoon oil in skillet until hot. Cook and stir pork in oil over medium heat until liquid has evaporated and pork is brown, about 25 minutes. Drain. Add water and reserved marinade. Cover and simmer until pork is tender, about 30 minutes. (Add water if necessary. ) Stir in olives. HE ANDERSONS' FOOD GARDEN Notes ********** RECIPE ENDS ******** m scraps or fat; divided 1.50c c 15379 Ham bone (optional) 1.00 d 15379 Turkey carcass (optional) 1.00 Add ingredients according to manufacturer's instructions. Bread can be make sweeter by increasing sugar to 3 tablespoons (small loaf), 1/3 cup (medium loaf) or 1/2 cup (large loaf) 15379 Carrot; sliced 0.50 g 15379 Bay leaf; crumbled 0.50 h 15379 Water (or more) Place meat and pork rinds and pork shanks in a large kettle and add about 5 quarts of water or enough to cover meat. Add approximately 1 tablespoon salt and bring to a boil. Cook over medium heat for about 1 1/2 hours. Remove excess grease and set aside. Reserve liquid. Wash the posole very carefully until the water is clear so as to remove lime from kernels. Put in large kettle and cover with water. Boil until posole has popped. Mix meat, posole, rind and shanks or pigs feet. Add oregano, garlic, onion and chili pods. Let simmer for about 1/2 hour. Posole may be served as a main dish with hard rolls, tortillas or crackers. Additional red chili sauce may be added at serving time for more spice. NOTE:Posole can be found in the meat section if it is available in your area, if not available, hominy can be substituted in the same quantities but no rinsing or pre-cooking is needed. The posole will lose its authenticity but none of its tastiness if pork rinds, pork shanks or pigs feet are omitted. You can also add one can of tomatoes to enhance the flavor. cy Breakfast Pattycakes Serves :8 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a food processor, process the chocolate wafers into crumbs. Add the melted butter; combine. Press the crumb mixture into 9-inch round, 3-inch deep springform pan, reserving 1-1/2 cups of the crumb mixture. Bake in a preheated, 325 degree F oven for 10 to 12 minutes. Remove and allow to cool. When the crust is cool, fill with the frozen yogurt. Sprinkle with half of the reserved crumb mixture. Dribble half the fudge sauce over the crumb layer, then place in the freezer so the yogurt won't melt. After 5 minutes, make a second layer with the raspberry ice. Sprinkle the remaining crumb mixture on top. Put in freezer immediantly. Serve with the remaining fudge sauce and whipped cream, if desired. TO MAKE THE FUDGE SAUCE: In a heavy saucepan, combine the sugar, cocoa powder, milk, corn syrup, and butter. Bring to a boil and let boil 2 to 3 minutes. Remove from the heat. Whisk in vanilla extract. Recipe: Post Oak Grill, 1415 S. Post Oak Lane, Houston, Texas ches in diameter. * Apricots may either be halves or whole canned apricots. Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment. ) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. Serve over plain rice. *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans. Notes ********** RECIPE ENDS ******** In a 3-quart pan, heat the chicken stock to a simmer. Drop in the celery, carrot, leek, and turnip until tender-crisp. Remove the vegetables from the stock and keep warm. Poach the salmon fillets in the stock for 4 minutes, turn and poach for 3 minutes more until firm firm. (The salmon should not flake or fall apart. ) Transfer the salmon to warm soup plates, Surround and sprinkle attractively with the poach vegetables and chopped parsley. Ladle stock over salmon. Garnish plates with the rock/coarse salt, pickles, and Horseradish Sauce. TO PREPARE THE HORSERADISH SAUCE: In a saucepan over medium heat, melt the butter. Stir in the flour, with a wooden spoon or wire whisk. Stir until smooth. Add the stock gradually, stirring/whisking constantly until sauce is smooth. Whisk in the cream and horseradish. Salt to taste. Stir until the sauce is smooth and thickened. Recipe: Chez Nous, 217 S. Avenue G, Humble, TX 7687 Soy sauce I, too, love knowing that my dinner is already cooking ~ even on days that I don't work (outside the home, that is!). I have fallen into the trap of making two recipes over and over. One or the other is always simmering when out-of-town guests are expected. (My husband's family is notorious for showing up later than expected. Crock pot meals are fabulous for times when you don't know when dinner will be served!) Put the veggies on the bottom and the meat on top. Season meat with salt and pepper. Pour water over all. Simmer all of the above on low all day. Sometimes I add an envelope of onion soup mix or a small can of whole tomatoes for a variation. The meat falls apart and is wonderful! Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ie roast at 2 inch intervals with heavy string. In dutch oven, rown all sides of roast in Oil over medium-high heat. Pour off rippings. Add Water, Beef broth, Wine, Garlic, thyme and Pepper. ring to a bOil, reduce heat, cover and simmer 18 to 22 minutes per ound. Meat thermometer will register 140 degrees when done. Remove oast to serving platter, reserving liquid. Cover roast tightly with Oil and allow to stand for 10 minutes before carving. (During stand- ng, internal temperature will rise to 150 degrees for medium-rare. ) easure 1 cup of the poaching liquid from the roast pan. Dissolve ornstarch in 1 tablespoon of this liquid in a small Saucepan. Add emainder of cup, along with mustard and Parsley. Cook and stir over edium heat until Sauce is clear and slightly thickened, 3 to 5 inutes. Remove string from roast and carve into thin slices. Serve ith mustard Sauce. Note: Remainder of poaching liquid from meat can be used to make rench Onion Soup. mixture. In a bowl, combine flour and water, mixing to form a ball. Remove to a floured board and knead with palm of hand for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Shape into a ball, cover with damp towel, and let stand for about 10 minutes. To shape and assemble, knead dough for about 3 minutes. Roll into a cylinder that is about 1-inch in diameter. Cut off ends, then cut into about 24 pieces, each 1/4-inch wide. With a cut side up, press dough down with palm to flatten. Roll with a rolling pin to make pancakes about 2-1/2-inch in diameter. NOTE: A pasta machine can be used to roll out dough. Roll to No. 4 setting on machine, or about 1/32nd of an inch. Cut dough with a 2-1/2-inch cookie cutter (or a glass, inverted tuna can, etc. ) es ********** RECIPE ENDS ******** 00 -1.00 -1 -1.00 -1.00 -1.00 veg 7332FBaked Beans With Ground Beef Topping Combine flour and cold water in large mixing bowl. Mix thoroughly to form dough. Cover with damp cloth; let stand for 20 minutes. * Cook cabbage 2 minutes in boiling water. Rinse in cold water, and drain. Squeeze dry of all excess moisture. Chop fine; set aside. Place the ground pork, chopped green onion, chopped ginger, and preserved vegetables together on chopping board. Mix and chop with the clever for approximately 15 strokes. Add "seasoning" and the cabbage to the pork mixture and mix thoroughly. After dough has set for 20 minutes, knead it for 1 minute and then form into 2 to 3 rolls, approximately 1-1/2 inch in diameter. Cut each roll of dough into slice 1-1/2 inch thick. With a small rolling pin, or heel of hand, flatten each piece of dough into a thin patty, 3 inch in diameter. Place 1/4 tablespoon of the pork mixture in the center of each patty. Fold in half, and seal the edges by pressing firmly together with your fingers. (Help ready-made skins to seal by applying egg white to the edges. ) Set each pot sticker with the straight edge on a platter, pressing firmly so as to form a flat base. Each pot sticker should be made to stand upright, rather than allowed to rest flat on its side. Heat frying pan and add 2 tablespoon oil. On medium heat, pan-fry pot stickers. Cook on the base surface only. Pan-fry 2 minutes, until the base side is nicely browned. Add 1 cup chicken stock to the pot stickers. Cover and cook over medium heat for approximately 7 minutes, until most of the chicken stock is absorbed. Remove to platter. Mix thin soy sauce, hot spiced oil, and white vinegar to use as condiment for Pot Stickers. * Pot sticker skins can be purchased at Chinese groceries. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine pork, cabbage, green onion, ginger, water chestnuts, salt, sugar, white pepper and sesame oil, and refrigerate until read to use. Fill pot stickers by spooning 1 level tablespoon of filling into center of each pancake. Fold dough over to make half-circle and pleat edges firmly together. Pinch shut to seal, then decoratively mark with the point of a dinner knife. To pan-fry, heat cast-iron or wok or other heavy-bottom skillet over moderate heat. Add 3 tablespoons vegetable oil, swirling to coat bottom. When oil is hot, place pot stickers, seam side up in skillet and agitate (shake) for 30 seconds. (You may need to do this in two batches. ) Pour in 1 cup water, cover, and gently boil over moderate heat for 7 to 8 minutes. When oil and water start to sizzle, add remaining 2 tablespoons oil, if needed. Tip skillet to distribute oil evenly; watch carefully (uncovered) to prevent sticking. When bottoms are brown, remove from heat and carefully lift out pot stickers with spatula. To serve, turn pot stickers over (dark side up) and arrange on serving platter. Serve with dipping sauce. TIPS: When cutting into these in recipe testing, we discovered the pork filling appeared pink in some, even though the meat was done. You can freeze uncooked pot stickers for later use but remember to squeeze out the water from cabbage during preparation (in a colander or cheesecloth). Freeze pot stickers separately on cookie sheets until firm, then put them in plastic bags. When rolling out the pancakes, leave the centers slightly thicker that the edges. A thicker center will hold up better during the browning. If you prefer, steam pot stickers for about 12 minutes over boiling water instead of pan-frying. ish, reserving sauce. Use half of reserved sauce for brushing fish while grilling. Combine remaining half of sauce with remaining catsup, onion, water, sugar, hot pepper sauce and bay leaf. Simmer about 20 minutes to blend flavors and thicken. Meanwhile, place fish on well-greased, hinged wire gril In a 4-qt. soup pot over medium heat, saute leeks, celery and potatoes in a little water for 5 to 7 min. Add more water as needed to prevent sticking. Add the 6 cups of water, salt & pepper. Bring to a boil, lower heat and simmer potatoes are very soft, about 15 min. Add cooked rice and heat through. Puree soup 2 to 3 cups at a time in a blender or food processor until very smooth. Return to soup pot and rewarm if needed. owave-safe casserole until tender,about 2 to 2 1/2 minutes. Stir inth Place drained, dried peas in soup kettle. Add chicken broth; bring to a boil; simmer on low for 10 minutes. Skim froth from top of soup. Melt butter in skillet; saute carrots and onions until onions are golden; add leeks and lettuce; simmer on low for 10 minutes. Stir vegetable mixture into soup; add sugar and salt. Simmer until split peas are tender, about 2 hours. Put fresh peas through a sieve. Force soup mixture through a sieve, also. Return this combined mixture to the kettle. Stir in cream and milk. Heat just to boiling; stirring occassionally to prevent scorching. Just before serving, add butter. Garnish with a dollop of sour cream, a dash of sherry, or both. Elegant! & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mush Peel potatoes; slice thinly. Sprinkle potatoes with salt, pepper and nutmeg. Heat bacon fat in a skillet; add potatoes and cook until browned and tender, stirring frequently. Spread potatoes evenly in a greased 1-quart casserole; sprinkle with cheese. Break eggs carefully over cheese; cover with cream. Bake in preheated 350'F. oven 15 to 20 minutes, or until eggs are set. Serve at once. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut potatoes into 2-inch cubes, boil until tender and drain. Add half the turmeric and mash lightly with a large fork. It should still be quite chunky. Keep warm. Heat oil in a medium saucepan or skillet until hot. Turn heat to golden, add ginger and fresh green chiles. Stir for 3 minutes. Add sliced onion, salt and remaining turmeric. Cook until onion is soft and transparent. Add a few drops of water if mixture looks too dry. Add to potatoes and mix well. Add lemon juice. Serve warm. Saute onions in butter. Blend in flour and cook at medium heat. Stir in sour cream, cheese, parsley, salt and pepper. Layer potato slices in tarts. Spread 1/2 the sour cream mixture over potatoes. Layer tomato slices and egg slices in crust. Layer the rest of the potatoes and sour cream mixture on top. Sprinkle with bread crumbs and bake for 40-45 minutes at 350 degrees F. Before serving decorate with tomato and egg wedges. d almonds and chopped candied peel on top, if you desire. Wring out grated potato to remove as much water as possible by scooping about 1/4 cup of potato into your hand; squeeze firmly. Place potato flesh in medium size bowl. Add remaining ingredients to grated potato; mix until well blended. Heat oil in a large, heavy skillet until it is almost smoking. Pat 2 tablespoons of grated potato mixture into a flat disk about 2-inches in diameter. Repeat, leaving about 1 inch between pancakes. Cook until bottom is browned and beginning to char, about 2 minutes. Turn; cook until second side begins to char, about 2 minutes. Remove to warm plate. Repeat with remaining grated potato mixture. Serve hot or warm, accompanied by apple sauce. Adapted from Alan Harding, Nosmo King, New York Potato pancakes with a horseradish punch are great way to work spring into your menu. Fans of the tear-inducing fumes that rise from freshly grated horseradish can tell you how they clear your head. What a culinary way to drive out wintery thoughts as we move into the new season! Fresh horseradish is rich in vitamin C and volatile oils. These oils are the cause of its pungent bite. This bite gives an interesting flavor-lift to potato pancakes. Alan Harding, chef at Nosmo King restaurant in New York, is serving spring latkes, or pancakes, made from a blend of grated celery root, potato, horseradish and onion. Since both celery root and horseradish are bitter, I find that using 1 or the other makes pancakes with more balanced flavor. Also, their texture is more velvety. Harding serves his crunchy, fried latkes on top of a crisp green salad. It's a nice change from croutons. They also make a zesty accompaniment to roast leg of spring lamb or roast beef. a toast 0.00 7012 Beets 5.00md 7012 (about 1-1/4 pounds)* 0.00 Directions: Skin the onion and peel the potatoes. Thinly slice the potatoes and the onion. Melt the butter in a saucepan, add the potatoes and the onion and cook gently without browning, and with the lid on the pan, for 10 minutes until the potatoes are soft. Add the water and the stock cube. Bring to the boil and simmer gently for about 15 minutes. Now seive or liquidize the soup. Wash and chop the parsley, if fresh. Add the cream to the soup and bring back to the boil. Add the parsley. Season with salt and pepper if necessary. Variation: 1 oz. of grated cheese can be sprinkled on the soup in place of the parsley. s :10 KeyWords :Chocolate Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat ghee till hot. Add ginger, chilies, cumin seeds & black mustard seeds. Fry for a few seconds & add asafetida. A few seconds later add the tomatoes & fry for 3 minutes. Add the potatoes, turmeric, coriander & water. Bring to a boil, reduce heat, cover & simmer for 15 minutes. Add the peas, salt & half the chopped coriander. Continue to cook, partially covered, till the potatoes are soft. Garnish with the rest of the coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Peel Irish potatoes and cut in small balls. Place in cold water for 15 minutes. Drain off the water and cover with fresh water and cook about 12 minutes until tender. Drain, add butter, minced parsley and salt to taste. Serve at once. e down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying. Add all tbe ingredients into tbe pan in the order listed select wbite breadand pusb "Start". This bread tastes just as delicious as it sounds. Savor it with a steak dinner, fill with homemade beef pate for finger sandwiches; or toast the slices, dust with garlic salt. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon. ) Cool sauc In a medium size bowl, combine potatoes, egg white, onion, flour, salt and pepper. Meanwhile, heat oil in a large skillet over medium high heat. When hot, put about 2 tablespoons potato mixture for each cake into skillet. Cook until well browned, then turn with a spatula and cook other side until brown. Continue making takes, keeping first ones warm. Cal: 74, Fat: 1 g. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Thaw potatoes and combine with 1/2 cup margarine, salt, pepper, onions, soup, sour cream and cheese. Place in a greased 9 x 13 inch casserole. Combine corn flakes and remaining 1/4 cup margarine, spread over potato mixture. Bake at 350 degrees for 45 to 60 minutes. Add vegetables (not the leches or oranges. ) Stir well. In a small bowl, blend together the cornstarch and w Melt butter in soup pot. Add onions and carrots and cook over low heat covered until vegetables are tender and lightly colored about 25 minutes. Add parsley, stock, and potatoes, and bring to boil. Reduce heat, cover and simmer until potatoes are very tender, about 30 minutes. Add dill, remove soup from heat, and let it stand covered for 5 minutes. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade. Add 1 cup of the stock and process until smooth. Return pureed soup to the pot and add additional cooking liquid (about 3-4 cups) until the soup reaches the desired consistency. Set over low heat, and add salt and pepper, and gradually stir in the grated cheese. When all the chees is melted, serve immediately. Garnish with croutons. Cream shortening, sugars, eggs. Sift flour, soda and salt together and add. Then add the nuts and potato chips. Drop by teaspoon on ungreased cookie sheet. Flatten with fork. Bake at 350 for 12 to 15 minutes. This receipe makes 5 to 6 dozen. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grate potatoes with grater or food processor. Add chives, parsley, salt and pepper. Do not soak potatoes or starch will be lost. In a large skillet, heat a film of oil on high heat. For each crisp, drop about 1 tb of potato mixture into oil and flatten. Fry on one side until crisp, about 2 minutes. Repeat on second side. Drain on paper towel. Repeat until all mixtures is used up. At serving time, either reheat cakes in 375F (190C) oven for 5 minutes or serve cold. Garnish with sour cream, caviar and a sprinkling of chives. Top these crisp potato pancakes with sour cream and caviar, or try these alternatives: Sour cream and apple sauce, sour cream and smoked salmon, olive paste or dab of anchovy paste. ter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Boil the potatoes in their jackets until soft, remove the skins and put potatoes through a ricer. Spread on a towel for a few minutes to remove moisture, then put them in a bowl and add the salt. Add the eggs, flour, 2/3 cup bread crumbs and nutmeg. Mix thoroughly. Form mixture into dry balls (if mixture is too moist, add more bread crumbs). Drop the balls into boiling salted water. When balls come to the surface, allow them to boil for 3 minutes. Remove one from liquid and cut open; if center is dry, they are sufficiently cooked. Remove balls from liquid and pour over them a dressing made as follows: Brown the butter in a skillet, add the 1/2 cup bread crumbs and onion and cook for several minutes. 3.00Tb g 11575 Milk 0.75c h 11575 All-purpose flour 2.25c Make sure that the water is 115 F. Mix yeast in warm water, add sugar, potatoes, and then melted butter. Mix powdered milk, 3 C. flour, salt in large bowl. Add yeast mixture. Stir until well blended. Add Additional flour (up to 2 3/4 C. ) Knead for no longer than 10 Minutes. Place in well greased large bowl. Cover. Let rise until double. Roll out and form rolls as desired. Brush with egg. Let rise until double. Bake at 350 F. for 8-10 minutes. dissolved. Add the mixture to the sto Peel potatoes and boil in salted water until soft. Drain and mash smoothly. Blend in egg yolks, corn starch, bread crumbs, salt and pepper. Mix thoroughly and shape into dumplings. You may need to add flour to make dumplings hold together. Roll each dumpling in flour and drop into rapidly boiling water. Cover and cook for about 15 or 20 minutes. 0.00--------- e 11576 Vegetable oil 0.25c Preheat oven to 400 degrees. Coat a baking sheet with non-stick cooking spray. To assemble the galette, overlap potato slices in a ring about 4 inches in diameter. Arrange a second, slightly smaller ring on top of the first. Form a second galette in the same manner. Brush the gallettes with oil and season with salt and pepper. Bake for 25 to 30 minutes, or until the potatoes are tender and golden. Using a wide metal spatula, carefully transfer the galettes to individual plates and serve. Serves 2. * FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Sour Cream Spice Cake Serves :6 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put potatoes into colander and press out juices. Cook bacon and keep the fat. (Vegetarians omit meat. ) Combine potatoes, bacon, onion and hot bacon fat, and pour into a 9 x 13-inch baking dish. Pour milk over top. Pour on egg and sour cream. Salt and pepper to taste. Bake at 350 degrees for 1 hour or until light brown on top. Serve immediately or let flavors blend overnight. 0.00 -make 1 cup 0.50 c Broken nut meats Instructions: Sift flour, salt, sod Beat the eggs and add the rest of the ingredients. Blend well. Fry in hot oil, being careful not to use too much oil. Serve with applesauce, or sour cream. Serve for Hannukah -- traditional dish Typed for you by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120 vinegar and sour cream alternately with dry ingredients; beat until smooth. Fold in nuts. Pour into 2 greased 9-inch la Melt ghee in a small skillet. Add ginger, garlic & onion. Stir fry for 1 minute. Add garam masala, chili powder, salt, pepper & soy sauce. Stir fry for 30 seconds. Remove from heat & add mashed potatoes. Add spinach when cool, green onion & cilantro. Mix well. Put 1 tb of filling into each wrapper, seal the edges closed with a little water. Steam over steaming rack & serve hot with sauce. Adapted from Betty Jung, "The Kopan Cookbook" bout 2 inches of the tender hollow stems. PER SERVING: Prepare potatoes as directed; pare. Shred enough to measure 2 cups. Rinse well; drain and pat dry. Mix potatoes and remaining ingredients except margarine. Heat margarine in 10-inch skillet until melted. Spread potato mixture evenly in skillet. Cook over medium heat about 5 minutes or until bottom is brown. Place large plate over skillet and invert pancake onto plate. Slide pancake back into skillet. Cook about 5 minutes longer or until brown. Cut into wedges. 4 SERVINGS; 195 CALORIES PER SERVING. garlic in the duck's cavity. Close the bag tightly and refrigerate 24 hours, rubbing the surface and squeezing in the spices occasionally. Remove the duck from the bag and gently pat it dry. Set it on a cake rack over a plate and return it, uncovered, to the refrigerator for another 24 hours or so, turning it once. Pat the duck to dry it thoroughly (if not already dry) and let it come to room temperature (at least two hours). Preheat the oven to 300. Using a large needle and white cotton th "Though I always test new recipes for latkes that are supposed to be the best, this has continued to be my favorite. I always use a food processor to make them - not just because it is so much easier but because I like the fine texture it produces. these taste best (as all fried foods) hot out of the pan, but they can made ahead and reheated - stacked upright in a roasting pan at 400F until crisp. " Beat eggs with onion. Grate potatoes into egg mixture. (If you are doing this in a food processor, chop the onion with the steel knife, blend in the eggs, cut the potatoes into even sized chunks and process them with eggs and onions until they are finely chopped but not ground. Do not over process. ) Blend in salt, pepper and cornflake crumbs or matzo meal. Heat about 1/2 inch oil in a large skillet. Add batter by the spoonful and flatten with back of spoon. Cook until crisp, 2 to 3 minutes. Turn and cook on the other side. Drain pancakes on rack or paper towels as they are ready. If you need to add more oil to pan, add it between batches. Serve hot with sour cream and applesauce. MAKES: about 16-20 Serves :6 KeyWords :Pies 1941 Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel and grate the potatoes. Season with salt, pepper, the finely grated orange zest and the pulverized juniper berries. Divide into six flattened heaps and fry in batches in a mixture of butter and oil until golden-brown and crisp on both sides. Drain on crumpled kitchen paper and keep the pancakes hot (uncovered) in a low oven while you cook the rest. Cinnamon 1.00 ts Cloves 1.00 ts Nutmeg Instructions: Combine eggs, sugar, cream, and water. Two hours before using, boil the potatoes in their jackets. While they are boiling, boil split peas in 3 cups water with a sprinkling of salt for 15 minutes. Remove from heat & drain very well, ensuring that you get rid of all the excess water. Set aside in a covered bowl. In a skillet, add the oil & heat over a medium flame until it is very hot. Add the fenugreek. When they change colour, add onions & fry for 2 minutes, till the onion starts to brown. Add parsley, green chili & stir another 2 minutes. Next, put in the split peas, a little more salt if desired & cook, stirring for 5 minutes or until you are sure that all the water has evaporated. The mixture should become one lump. Cover & set aside. Peel & mash the potatoes with a fork or hand masher, do not use an electric beater otherwise your patties wil lnot hold together when cooked. A few lumps will remain, but get it as smooth as you can. Add somec salt & mix thoroughly. Divide the potatoes into 12 balls & do the same with the split pea mixture. Flatten each potato ball in you hand, put one portion of the split pea mixture in the centre. Roll up into a ball again & flatten once more into a patty. Repeat with the remaining ingredients. To cook the patties, you need very little oil & some patience so as not to lose the crust to the skillet when you turn them over. Coat the bottom of the skillet with a small amount of oil. Cook no more than two patties at any one time in each skillet. Cook for 7 minutes, gently turn over & cook for another 7 to 8 minutes. The patties should be reddish brown on each side. Keep the heat fairly low otherwise they will burn. Serve with chutney. Madhur Jaffrey, "An Invitation to Indian Cooking" 0000015235 0000015236 0000015236 0000015236 0000015236 0000015236 0000015236 0000015236 0000015236 0000015237 0000015237 0000015237 0000015237 0000015237 0000015237 0000015237 Cook mushrooms and onions in 2 tb dressing over med-high heat. Add flour and seasonings; gradually add milk, stirring until thickened. Stir in 1 cup dressing, turkey, vegetables and 1 cup cheese; cook 5 minutes. spoon mixture into 1 1/2 quart cassrole. Stir 1/2 cup dressing into potatoes. Top casserole with potato mixture; broil until golden. Sprinkle with remaining cheese; broil until cheese begins to melt. 0000015239 0000015239 0000015239 0000015239 Mix together twelve ounces of boiled mashed potatoes, one ounce of suet,one ounce of milk, and one ounce of cheese. The suet and cheese to be melted or chopped as fine as possible. Add as much hot water as will convert the whole into a tolerably stiff mass, then bake it in an short time in an earthen dish, either in front of the fire or in an oven. 0000015243 0000015243 0000015243 0000015243 0000015243 0000015243 0000015243 In a mixing bowl, beat egg yolks. Add potatoes, parmesan cheese, parsely, onion and garlic powder; mix well. Beat egg whites until stiff; fold into the potato mixture. Brush 8 muffin cups with melted butter. Divide potato mixture into cups. Brush remaining butter over potatoes. Bake at 375 for 30-35 minutes or until lightly browned. Serve immediately. -1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soften yeast in lukewarm water. At noon, mix pototes, sugar, yeast and salt. Beat together and let stand until real light. Add shortening, eggs and flour enough to stiffen. Let rise until bedtime, make into biscuits, let rise in cool place until morning (should be double their size. ) Before putting into oven brush with butter, flour and cinnamon, thoroughly mixed and sprinkled with sugar. Note: No time or temperature given. Try hot 400 - 450 F. oven for about 15 minutes. -coar Stir together oil, wine, lemon, oregano, and soy sauce. Pour over mushrooms; set aside. Steam peas 3 minutes; set aside. Place potatoes in serving bowl; add mushrooms and sauce, snow peas, ham, green pepper, celery, scallions, parsley; toss together with lettuce. Chill. 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and Cool potatoes completely in the fridge or better leave to stand overnight. Mix in the diced vegetables. Whisk together the oil with the spices & herbs. Ensure it is well blended. Pour over potatoes & toss gently. Refrigerate till ready to be served. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. First Prize Side Dishes Pamela Beedle, London, Ontario "Every summer when I was growing up in Ontario, our family enjoyed a traditional potluck picnic. I was a very picky eater as a child and I really didn't like the usual "lumpy" potato salad. One year, Grandma decided to make me a special non-lumpy potato salad. It was a very big hit with everyone and, on special occasions, my mother now surprises me with it. " If you are making fresh mashed potatoes, use seven potatoes (about 2 1/2 lb). Peel and quarter the potatoes; cook in boiling salted water for about 20 minutes or until tender. Drain and mash potatoes. Refrigerate until cold. Filling: In bowl, stir together chopped hard-cooked eggs, finely chopped sweet green pepper, finely chopped sweet red peppers (pimentos), mayonnaise, salt and pepper; set aside. Potato mixture; Stir together cold mashed potatoes, 1/2 c mayonnaise, chopped onion, milk, salt and paprika. On large sheet of waxed paper, evenly spread potato mixture into 12" X8" rectangle. Spread filling on top of potato mixture ; roll up jelly roll-style, using waxed paper to aid rolling. Sprinkle with chopped parsley. Cover and refrigerate potato salad roll for at least 2 hours or up to 1 day. Slice and serve on lettuce leaves. SERVES: 12 ans and let stand 24 hours in cool place. Makes five pounds. From the files of Grandma Ruby Williams Date help: Famous recipes for divinity, penoche, fudge, aplets and all the holiday favorites are collected together on our Christmas Nu Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. I hope I'm not the only one?? Valerie Boil potatoes in their skins; peel and coarsely mash them. Combine all ingredients, except the coriander, in a shallow serving bowl. Taste the mixture and add more salt or lemon juice if necessary. Sprinkle coriander over the top. Chill in the refrigerator until ready to use. Calories per serving: 22 Number of Servings: 4 Fat grams per serving: 0 Approx. Cook Time: 0:25 Cholesterol per serving: Marks: cium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Optional stuffings: onions, avocado, sour cream, browned ground beef, chives, bacon bits A popular dish served in many restaurants and bars as an appetizer or a main course. Wash large potatoes thoroughly before baking them for about 45-60 min at 400. While waiting for potatoes, get the stuffings ready; mince onions, grate or slice cheese, ready sour cream in a bowl, slice avocado, brown ground beef, find those bacon bits, baton down the hatches. When potatoes are soft inside (test by poking the potato with a fork), slice them in half. Remove cooked potato from potato skin, but leave the skin whole - this can be tricky!! Mix potato with cheese and about 2 tablespoons of milk for every potato. Stuff potato skin with potato/cheese mixture and add additional stuffings on top. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low sp Heat oil in pot & saute onion till translucent. A celery & saute for a couple more minutes. Add potatoes & saute, covered for 5 minutes. Add the rest of the ingredients & cook till potatoes are tender. Remove bay leaf. Let cool for a few minutes, then puree. Reheat gently but do not let boil. und cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Peel potatoes and put in a pot with cold, salted water to cover. Cover pot and bring to a boil. Lower heat and simmer, uncover, and cook until done, about 25 minutes. Drain, reserving cooking liquid. Break up the potatoes with a potato masher (they should be quite lumpy, not smooth). Meanwhile, cook the bacon over low heat until crisp, turning often. Drain and chop into 1/2 inch chunks. Pour off all but 2 TBS of the bacon fat, and, reserve extra fat. Stem and chop the kale. Mince the garlic. Put half the kale and half the garlic into the frying pan. Season with salt and pepper and cook over medium heat until kale is wilted, about 1 minute. Transfer to a bowl. Repeat using more bacon fat as needed. Return all kale to the fry pan and add the heavy cream. Simmer over very low heat until the kale is tender, about 10 more minutes. Combine potatoes with about 3 cups of the potato cooking liquid and 1 cup of the chicken stock. Add more stock if needed to get a good consistency. Add kale mixture (with the bacon) to the pot and bring to a simmer. Season to taste with the vinegar and salt and pepper. This is up to you as to how much vinegar you use. Mince the chives or green onions and place in an extra bowl to top the soup. I hope you find this excellent soup. It is great this time of year as it is much like a warm German Potato salad. If you pass this one up you will be the loser. Take care from Ken/still looking for a name for his piranha in rainy but warm Vancouver\0700AMPST 2/12 yer Pare and boil the potatoes and while hot, mash finely and rub through a sieve or colander. Add the sugar, salt and dissolved yeast cake. Stir flour into the mixture, beating well. Add more flour to form soft dough. Turn onto a floured board and knead. Return to bowl, cover and let rise over night. In the morning, form into loaves, let rise until light and bake at 350-F for 45 to 50 minutes. Hoffman's Tomatoe Catsup Canning Lookalikes Check Place potato slices in covered vegetable steamer; steam 12 minutes; drain and cool. Mix together mayonnaise, onion, soy sauce, oregano, garlic and parsley. Frost each potato slice with this mixture, and then dip it into cracker crumbs. Bake on cookie sheets at 350 degrees for 10 minutes. Sprinkle with Parmesan and serve hot. To make as a casserole, cover bottom of casserole with potato slices, spread on mayonnaise mixture, then sprinkle on crumbs. Continue in layers until all ingredients are used. Bake at 350 degrees for 1 hour. Top with Parmesan and serve. 1.50 c Pecans; broken small 1.00 c Coconut flakes 1.00 ts Vanilla 3.00 c Corn flakes Instructions: Beat eggs stiff, then add the sugar and coconut. Add vanilla and pecans, and corn flakes. Mould into small cakes and cook in a slow oven 1-1/2 hours. Notes ********** RECIPE ENDS ******** -1.00 - Steam potatoes in 1 inch boiling water 30 to 40 minutes, or until tender. Slice potatoes, unpeeled, into 1/2-slices; set aside. Cook bacon in a large skillet until crisp; set aside. Pour off all but 2 tablespoons bacon fat; saute onion in same skillet until golden. Stir in flour, thyme and salt. Gradually add beer and milk; stir, over low heat, until mixture boils and thickens. In 3-quart casserole, layer half the cabbage, potatoes, bacon, cheese and sauce; repeat with remaining ingredients. Cover and bake in preheated 375'F. oven 30 minutes. Uncover and bake 15 minutes longer, or until cabbage is tender. colate Chip Cookies Chocolate /crackers 6796 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0coo 4723FGourmet Chocolate Dipped Strawberries Place onions, potatoes, carrots, celery, bay leaves & oil in large soup pot. Add just enough stock to cover. Bring to a boil & simmer over low heat for 10 minutes. Add the corn, tomatoes with hteir liquid & simmer for 10 minutes. Add the seasonings & simmer for another 10 minutes. Remove 3/4 cup of potatoes & mash well. Return to the pot with the 1 cup of stock. Stir well. Simmer for another 5 minutes, or until you are ready to serve it. Adapted from Nava Atlas, "Vegetariana" 1.00 -1.00 -1. Cream sugar, shortening and egg. Stir in flour, soda and vanilla. Mix well. Add chips and nuts. Drop by teaspoonfuls onto ungreased cookie sheet. Bake 10 minutes. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 6158FGourmet's Chicken Tetrazzini Chicken Italian /game 6803 Sour Cream Dip: Combine sour cream and Mrs. Dash for dip, cover and chill. Potatoes: Preheat oven to 375 F. Scrub potatoes, pat dry and cut into 8 wedges. Melt butter in a pan, add remaining Mrs. Dash. Dip potatoe wedges into butter, coat all sides. Place in a single layer in a baking dish. Cut side down. Spoon remaining butter over potatoes. Bake 20-25 minutes or until brown. If desired, sprinkle shredded cheese over potatoes and bake anotheer 3-5 minutes until cheese is melted. Serve with sour cream dip or steak sauce. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 1422FGow Gees Chinese Pork/ham 6811 48 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sea 8947FGraesht Mehl Gr Cheese sauce: Melt butter in skillet; blend in flour, salt and pepper. Add milk slowly; cook over low heat until thickened, stirring constantly. Remove from heat; add cheese. Stir until melted. Casserole: Preheat oven to 37 5. Layer potatoes and ham in greased baking dish; pour cheese sauce over top. Bake 40 minutes. Microwave: layer potatoes and ham in microwave-safe dish. Top with cheese sauce. Microwave on HIGH 4 minutes. Individual dishes: layer potatoes and ham in microwave-safe bowl or plate. Microwave on HIGH 1 minute. Night before preparation: cook and peel potatoes, then refrigerate in plastic bag. Make cheese sauce and refrigerate. If making casserole, dice and layer potatoes and ham. Add cheese sauce just before baking, so it doesn't develop a tough film on top. Salt 1.00 c Butter 2.00 c Sugar 3.00 ts Vanilla 1.25 c Buttermilk, divided Instructions: Combine, in the top of a double boiler, the cu Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in Peel and slice potatoes very thin. Layer in a small buttered casserole; potatoes, cheese, salt and pepper. Simmer cream, butter and garlic until reduced by half. Pour over potatoes, sprinkle with paprika. Bake in a 350 degree oven for 1 1/2 hours. Enjoy, Sheryl BTW M. said you may need to add more cream. y between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooli When shopping, look for nicely shaped, smooth, firm potatoes with unblemish 10 TO 12 NEW POTATOES (ABOUT 1-1/2 POUNDS) YIELD 4 SERVINGS; 135 PER SERVING. To Prepare: Wash potatoes; pare narrow strip around center if desired. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Boil 20 to 25 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place potatoes in basket. Cover tightly and heat to boiling; reduce heat. Steam 18 to 22 minutes or until tender. To Microwave: Pierce potatoes of similar size with fork to allow steam to escape. Place potatoes, with larger potatoes to outside edge, and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 10 to 12 minutes, stirring after 5 minutes, until tender. Let stand covered 1 minute; drain. 6733 6 -1 Cut and cook potatoes as in above recipe. In a skillet, melt butter and saute shallots. Stir in flour and cook 3-5 minutes stirring constantly. Add cream and stir until thickened, then add the mushrooms, salt and cayenne and cook for about 3 minutes. Beat sherry and egg yolks together and quickly stir into the hot mixture. Put the potatoes in an ovenproof baking dish, and pour the Thermidor sauce over potatoes. Bake at 300 for 20 minutes to heat thoroughly. When shopping, look for nicely shaped, smooth, firm potatoes with unblemish 6 MEDIUM (ABOUT 2 POUNDS) YIELD 4 SERVINGS; 180 CALORIES PER SERVING Prepare: For Boiling: Scrub potatoes. Leave skins on whenever possible or pare thinly and remove eyes. Leave whole or cut into large piec For Baking: Scrub potatoes and, if desired, rub with shortening for softer skins. Pierce with fork to allow steam to escape. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Boil whole potatoes 30 to 35 minutes, pieces 20 to 25 minutes or until tender; drain. To Bake: Bake in 375 degree oven 1 to 1-1/4 hours, in 350 degree oven 1-1/4 to 1-1/2 hours, in 325 degree oven about 1-1/2 hours or until tender. To Steam: Place steamer basket in 3/4 inch water (water should not touch bottom of basket). Place whole potatoes in basket. Cover tightly and heat to boiling; reduce heat. Steam 30 to 35 minutes or until tender. To Microwave: Whole: Pierce potatoes of similar size with fork to allow steam to escape. Arrange potatoes about 1 inch apart in circle on microwavable paper towel in microwave oven. Microwave uncovered on high 12 to 14 minutes, turning potatoes over after 6 minutes, until tender. Let stand uncovered 5 minutes. Pieces: Place potatoes and 1/2 cup water in 2-quart casserole. Cover tightly and microwave on high 10 to 12 minutes, stirring after 7 minutes, until tender; drain. Let stand covered 1 minute. e other stick of butter. When shopping, look for nicely shaped, smooth, firm potatoes with even-colo 4 MEDIUM (ABOUT 1-1/2 POUNDS) YIELD 4 SERVINGS; 180 CALORIES PER SERVING Prepare: Choose potatoes of similar size. Scrub potatoes but do not pare. To Boil: Heat enough water to cover sweet potatoes (salted, if desired) to boiling. Add potatoes. Cover and heat to boiling; reduce heat. Boil 30 to 35 minutes or until tender; drain. Slip off skins. Leave potatoes whole, slice or mash. To Bake: Pierce sweet potatoes to allow steam to escape. Bake in 375 degree oven about 45 minutes, in 350 degree oven about 1 hour, in 325 degree oven about 1-1/4 hours until tender. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potatoes in basket. Cover tightly and heat to boiling; reduce heat. Steam 25 to 30 minutes or until tender. Slip off skins. Leave potatoes whole, slice or mash. To Microwave: Pierce 4 medium sweet potatoes of similar size to allow steam to escape. Arrange potatoes in circle on microwavable paper towel in microwave oven. Microwave uncovered on high 8 to 10 minutes or until tender. Let stand uncovered 5 minutes. oslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120 Notes ********** RECIPE ENDS ******** 3484 Salt 1.00ts * Peel and cut the eggplant into 1/2-inch cubes. There should be about ** You can use 1/2 cup of sliced pimento stuffed olives in place of the Heat the oven to 350 degrees F. Cook the macaroni as directed on the package and drain. While the macaroni is cooking, cook and stir the meat and onion in a Dutch oven until the meat is brown. Drain off the excess fat. Stir in the salt, Italian seasoning, pepper, macaroni, eggplant, sour cream, pimento and 1 cup of the cheese. Turn into an ungreased 3-quart casserole. Sprinkle with the remaining cheese. Bake uncovered until the eggplant is tender, about 45 to 50 minutes. Serve hot. 3485 Whole eggs 3.00 3485 Milk 1.00c 3485 Melted butter or margerine 0.50c 1) In 1 qt saucepan over medium heat, heat half and half until tiny bubbles form around edge of saucepan (do not allow half and half to boil). Set saucepan aside. In double boiler over hot, not boiling, water, melt semi-sweet chocolate squares,stirring occasionally with rubber spatula. 2) Remove double boiler top to work surface and, with rubber spatula, beat egg yolks into the melted chocolate until smooth; then stir in sugar and salt. 3) Gradually stir half and half into the chocolate mixture until thoroughly blended. Replace double boiler top over simmering (not boiling) water. 4) Cook, stirring constantly, until mixture coats back of spoon, about 15 minutes. Stir in 2 teaspoons vanilla extract. 5) Pour mixture into six 6 ounce cups or stemmed glasses. Refrigerate for about 4 hours or until mixture has set. 6) In small bowl with mixer at low speed, beat cream, confectioner's sugar, and 1/4 teaspoon vanilla untill stiff; use to top pots de creme. :-1.00 Mono :-1.00 Oven Temp:0 One at a time, dip potsticker skins in water; shake off excess. Lay in a single layer on a greased 12x15" baking sheet. Bake in a 450'F. oven until browned and crisp, 4-8 minutes, depending on thickness. Cool on racks. If made ahead, package airtight and store at room temperature up to 2 days. Per crisp: 39 calories; 1. 8 grams protein; 0. 1 grams fat; (0 grams saturated fat); 7. 8 grams carbohydrates; 3. 9 milligrams sodium; 0 milligrams cholesterol. To the dissolved yeast, add 3 T Mix all ingredients together, by hand, in large bowl. Fill wonton wrappers with approximately 1 - 1 1/2 teaspoons filling and press firmly in wonton press. (Moisten edges for better adhering). Saute in vegetable oil (you might want to add 1 drop of sesame oil) on medium heat till bottoms are golden. Add enough chicken broth to barely cover wontons. Cover and simmer approximately 8-10 minutes. Serve immediately with some dipping sauce consisting of: 2 parts soy sauce, 1 part rice vinegar, a little grated ginger and some chopped green onion. Enjoy! r& Chill. (Fat 0. Chol. 0. ) Notes ********** RECIPE ENDS ******** DIRECTIONS: In a large skillet or wok, heat Pouding Renverse des Bleuets Lemon-flavoured cake batter baked over fresh blueberries makes a perfect dessert. When I was immersed in French language studies at Jonqiere's Centre linguistique, Jeannine Renouf treated me to this recipe and also to a version that she makes with wild raspberries. It was a delectable kind of immersion. Combine blueberries, 1/4 cup of the sugar and lemon rind in a buttered 8 inch square baking pan. In a bowl, combine flour, baking powder and salt. In another bowl, cream shortening with remaining 1/2 cup sugar until fluffy. Beat in egg and vanilla. Add dry ingredients alternately with milk, blending well after each addition and finishing with dry ingredients. Pour batter over fruit in pan and bake in a preheated 350F oven for about 40 minutes, or until a tester inserted in centre comes out clean. Let cool slightly; turn out onto serving plate. Cut in squares and serve warm or at room temperature, with whipped or ice cream, if desired. SERVES: 6-8 PREHEAT OVEN TO 325F. Pat the chicken pieces dry and sprinkle with salt and pepper. Heat the oil in a large covered oven-proof casserole or Dutch oven over medium-high heat on top of the stove. Add the chicken pieces and brown well on all sides, about 7 minutes. The chicken should not crowd the pan so you may have to perform this operation in batches. Remove pieces to a plate as they are done. Discard all but 2 tablespoons oil, reduce heat to medium and replace skillet on the stove top. Add onion, carrot, celery and garlic and cook about 3 minutes. Sprinkle with flour and cook, stirring, another minute. Add the stock, tomato paste and bay leaves. Replace the chicken thighs and drumsticks in the casserole with any accumulated juices from the chicken. Cover and bring to a boil. Place the casserole in the oven. After 15 minutes, add the reserved breasts and cook 20 minutes longer. Remove from the oven, remove the chicken from the casserole and set aside. Strain the sauce through a fine sieve and discard vegetables. Place bacon in another medium oven-proof pot on the stove over medium heat and cook, stirring occasionally, for 5 minutes. Pour off excess fat and add the mushrooms, brandy, milk, cream and braising sauce. Mix well. Arrange chicken pieces on the bacon-mushroom mixture, cover and place in the oven for 15 minutes or until bubbling hot. To serve, arrange the chicken pieces on a platter and spoon the bacon, mushrooms and sauce over the top and garnish with tarragon. Temp:0 Season the chicken with salt and pepper. In a heavy casserole, heat the oil and brown the chicken on all sides. Add the shallots and garlic and cook for 4 or 5 minutes. don't let the vegetables burn. Sprinkle flour over the chicken and turn the pieces. Add wine, chicken stock, thyme, and bay leaf. Cover and simmer. Meanwhile, melt 3 tablespoons of the butter in a medium skillet and add the onions. Sprinkle with the sugar and cook until golden and glazed, shaking the pan often. Transfer the onions to a plate and clean the skillet. Melt the remaining 2 tablespoon butter in the skillet, add sliced mushrooms and saute for 3 or 4 minutes, stirring gently. Remove and add to simmering chicken, along with the onions and tomatoes. Recover the heat and simmer 20 minutes more. Adjust seasoning to taste. Sprinkle with the chopped parsley and serve. I don't have any idea where I got this recipe, as it is one of the many handwritten in my own personal cookbooks. I can only tell you that I have used this recipe many times, with success. I hope you like it too! Barb into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until g Start by putting the roasted nuts into a blender with a little of the stock. Mix well, making sure that the nuts are crushed into a paste and then adding more stock as required to make a sauce. Pour the sauce into a large pan and place over a gentle heat. Now add the chili powder, garlic, scallions/spring onions, salt & pepper, mixing with a spoon. Next put in the chicken pieces and turn them around to coat them all over with the nut sauce. Cook them over very low heat for 1 hour or until the meat is cooked. Check them often and stir to prevent sticking, adding more stock or water if necessary. SERVES: 4-6 0000015127 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 0000015128 Prepare cake as directed on package except - pour batter into greased and floured 9-cup bundt cake pan. Bake until wooden pick inserted in center comes out clean, 45 to 55 minutes. While cake is cooling, mix granulated sugar, wine, orange peel and orange juice in 1 1/2-quart saucepan. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Cool cake 5 minutes; remove from pan. Invert on serving plate. Pierce top of cake gently with fork, inserting tines as far as possible. Spoon syrup over cake; let stand until syrup is absorbed, about 30 minutes. Sprinkle top of cake with powdered sugar. Nice garnished with orange slices. 15132 0000015132 0000015132 0000015132 0000015132 0000015132 0000015132 0000015132 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 0000015133 Recipe from Pour la France Bakery and Cafe, 7959 Broadway, San Antonio. Tx Melt butter and chocolate together over very low heat, stirring constantly. Set aside to cool. Whip eggs with electric mixer until they reach full volume, approximately 7 minutes. Carefully fold in chocolate mixture, sugar and flour. Pour batter in 10 inch cake pan that has been greased and lined with wax paper or parchment paper. Bake in preheated 325 degree oven 30 minutes. Be careful not to overbake. Cool completely to room temperature before removing from pan. To serve, spoon whipped cream on top of sliced Chocolate Decadence. Then top with a spoonful of Raspberry Sauce Raspberry Sauce 8 oz fresh or frozen raspberries. (Thaw if frozen) Granulated sugar to taste 2 teaspoons liqueur such as Grand Marnier or Chambord or dry Marsala. Put all ingredients in small saucepan. Bring to boil. Refrigerate until serving time. butter and 0.00 -sugar mixture: 0.00 Slices or halves of Float each in order over an inverted spoon into a pousse cafe glass. The different specific gravity keeps liquers separate, so YOU MUST pour in the order given: grenadine, yellow chartreuse, creme de cassis, white creme de menthe, green chartreuse, then brandy. Cover the fruit with the 0.00 -following batter. Sift 0.00 -together: 1.00 c Cake flour 1.00 ts Double-acting baking powder 0.00 Beat in a separa "For many Acadians living in southeastern New Brunswick, Poultine Rapee, potato dumpling dish with a mixture of seasoned pork in the centre, is considered a national dish. In other parts of Acadia, these delicacies are prepared without the meat and fish is sometimes added to fricot. Although the greyish colour and gluey texture of the poutines makes them appear somewhat unappetizing, their taste more than compensates for their unattractive appearance. " Soak the pork overnight in cold water to remove the salt, and cut into cubes. Extract the water from the grated potatoes by putting them in a cotton bag and squeezing vigorously. Mix the mashed potatoes with grated potatoes. Season with salt and pepper. Roll the potato mixture into balls resembling small snowballs. Make a hole in the centre of the potato ball and add 1 Tbsp of the salt pork. Close the hole and roll the poultines in flour. Gently drop the poultines 2 or 3 at a time, into a large pot of boiling salted water, ensuring that the water is kept at a rolling boil. Simmer the poultines for 2-3 hours. Eat the poultines hot with butter, salt and pepper, or as a dessert with sugar and molasses. MAKES: 6 POULTINES Immediately upon removal from the oven, reverse the cake on a serving plate. Allow the cake to remain over the cake to let the brown sugar mixture coat the cake. Remove the pan a Fill large soup pot or kettle (dutch oven) about half full with cold water. Cur pork into 1-2 inch chunks and place in pot along with neck bones, salt and pepper. Cut onion in half and add to pot. Bring to a boil and cook at medium-low heat until the meat falls off the bones (about 2 1/2 to 3 hours. ) Remove bones. At this point, you may cool down the meat and stock, then refrigerate overnight to congeal fat. Trim away all possible fat and proceed. Add hominy and chile rojo and bring soup to a final boil, then simmer about 20 minutes, skimming off any foam. Serve in deep bowls, garnish, if desired, with onions, radishes and cabbage. Pass the tabasco or salsa. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 15111 Ginger Snaps 23799 1 Shake all except egg yolk over ice and strain into old fashoned glass over two ice cubes. Carefully add yolk without breaking. Should be gulped in one shot! Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Garnish include Maple Syrup and Pecan halves. Combine crumbs, granulated sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese, brown sugar and flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in vanilla; stir in chopped pecans. Pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. , and continute baking an additional 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Brush with maple syrup; top with pecan halves. cool enough to handle. Form into 2 rolls; roll in confectioners' sugar and coconut and slice. Yield: 3 dozen. Notes ********** RECIPE ENDS ******** 0000015098 0000015098 0000015098 0000015098 0000015098 0000015098 Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* NOTE: line stating "4 x scoops frozen Creole cream" should read, "4 scoops Frozen Creole Cream Cheese, OR rich vanilla ice cream. " Prepare Praline Sauce. Working quickly, fill each crepe with a scoop of frozen Creole cream cheese of ice cream. Place 1 filled crepe, seam-side down, on each serving plate. Drizzle sauce over crepes, serve at once. Makes 4 servings. TO PREPARE PRALINE SAUCE, melt butter or margarine in a heavy 2-quart saucepan over medium heat. Add remaining ingredients; stir until blended. Cook, stirring often, until sauce is thick and syrupy, about 7 minutes. Set aside. 0000015102 0000015102 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 0000015103 Beat eggs until foamy in a large mixing bowl. Gradually add sugar; beat until thickened. Add milk, cream, vanilla, and maple flavor; mix well. Stir in pecans. Chill. Churn-freeze. Makes 3 quarts. 0000015105 0000015105 0000015106 0000015106 0000015106 0000015106 0000015106 0000015107 0000015107 0000015107 0000015107 0000015107 0000015107 0000015107 0000015107 0000015107 Praline Powder PRALINE POWDER Preheat oven to 300oF. Bake the almonds until dry but not brown. Boil sugar, water, and cream of tartar, shaking the pan in a rotary motion to prevent burning. Cook until the syrup becomes light brown. Add dried almonds and vanilla, and pour onto a large oiled baking sheet. Cool. When praline becomes hard, break it into small pieces. Process the pieces with the steel blade, until all is pulverized. Good for sprinkling on cakes, puddings, etc. FRENCH FILLING 1/2 C Almond paste (Recipe follows. Don't buy for $ 2. 98 8oz. Make your own!) 2 Egg Yolks 1 1/2 C Confectioners sugar 2 TBSP prepared Black coffee or liqueur of your choice 1/4 C Cream This filling is not cooked. ALMOND PASTE 2 C Blanched Almonds 1 1/2 C Confectioners sugar 2 Egg Whites 2 tsp. Almond extract Preheat oven to 300oF. Bake the almonds until dry but not brown. In the processor bowl fitted with the steel blade, grind almonds until pulverized. Mix in sugar, egg whites, and almond extract until a paste is formed. Form the paste into a ball, wrap in wax paper, let it age in an airtight container for at least 4 days. Happy Baking, Words :Pies /pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 These bite-size candy cups make charming gifts. You'll also enjoy using. Heat candy coating in double boiler over hot water until melted. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups. Let stand until hard. Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in remaining ingredients. Refrigerate about 25 minutes, stirring frequently or until mixture is thick and mounds when dropped from a spoon. Spoon mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. 24 CANDIES; 95 CALORIES PER CANDY. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Heat sugars, milk, corn syrup and salt to boiling in 3-quart saucepan, stirring constantly. Cook, without stirring, to 236 degrees on a candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. Cool, without stirring, about 1-1/2 hours or until saucepan is cool to touch. Add vanilla and pecans. Beat about one minute or until mixture is slightly thickened and just coats pecans but does not lose gloss. Drop by spoonfuls onto waxed paper. (try to divide pecans equally. ) Cool 12 to 18 hours or until candies are firm and no longer glossy. Wrap individually in plastic wrap or waxed paper and store tightly covered at room temperature. ABOUT 1-1/2 DOZEN CANDIES; 225 CALORIES PER CANDY. It almost sounds like it might come out a custardy bread. . . PRALINES: Combine first five ingredients in a large, heavy saucepan. Cook over low heat, stirring gently, until sugar is dissolved. Cover and cook over medium heat for 2-3 minutes to clear sugar crystals from sides of the pan. Uncover and cook to soft ball (234~), stirring constantly. Remove from heat and stir in soda and vanilla. Add butter and beat with a wooden spoon until mixture begins to thicken. Working quickly, drop by tablespoons onto buttered wax paper. Makes 1 1/2 - 2 dozen pralines. BUT DON'T EAT THEM! Crumble coarsely and measure out 3 1/2 cup of the crumblies for this ice cream. ICE CREAM: Combine sugar, flour, and salt in a Dutch oven. Add eggs, and stir until smooth. Stir in milk and cook over medium heat until thermometer reaches 165~, stirring constantly. Remove from heat and let cool slightly; Chill for 3 hours. Combine whipping cream and vanilla in a large bowl and whisk in chilled custard. Pour into freezer container of a 1 gallon ice cream freezer. Freeze according to manufacturer's instructions. Remove dasher and fold in 3 1/2 cups crumbled pralines. Let ripen for 1 hour before serving. Brown Sugar Squares Candies 1941 19552 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 12763 Brown Sugar Taffy Candies Heat the vegetable oil in a wok or large frying pan until very hot. Add the frozen vegetables, fry for 3 or 4 minutes, stirring frequently. Add the prawns, garlic and coriander and cook for a further minute. Add the soya sauce and sesame oil, stir well and cook for 1 minute. Serve immediately on a bed of piping hot rice or noodles. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Alternate prawns, pea pods and olives on bamboo picks. Combine sherry, soy sauce, peanut butter, sugar, oil and garlic and mix well. Grill or broil kabobs for 6 to 10 minutes or until prawns turn pink and opaque, brushing prawns frequently with peanut sauce. (you can substitute 2 whole boned and skinned chicken breasts for the prawns. Cut each half breast into 6 pieces and skewer with pea pods and olives. Grill or broil 10 minutes or until done. ) ; chopped Instructions: Preheat oven to Cook small cauflower untill the florettes are soft, but still firm. Break the florettes and put a desertspoonful into individual hors a'ceuvres dishes or an oven proof dish. Keep hot. Make a pint of Bechamel sauce using Welsh butter to Panada consistency. Add to sauce the cream, tomato ketchup, garlic salt, celery salt, ground bay leaf, tumeric, mustard powder and a little freshly ground pepper. Beat the sauce well, add the peeled prawns and caerphilly cheese (crumbled) and heat gently. Do not boil. Pour the mixture over the cauliflower and grill until golden brown. pipe creamed potatoes around the individual portions. M Neal, Plas Fron Deg, Church Walks, Llanduduno. 20mg cholesterol, 45 percent of calories from fat. Second Place, Family Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Carol Beesley, Norman, Oklahoma ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Sc Mince prawns and beat together with all other ingredients until smooth. Garnish with a whole prawn. Serve with hot toast triangles. ntil large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. Grind the garlic, chili, cumin seed, mustard seeds, peppercorns & tumeric together in a processor with 2 Tbsp of vinegar to act as a lubricant. Heat the oil in a pan and fry the onion paste over moderately low heat until light brown. Add the ground spices and continue to fry the mixture until it turns reddish, with a 'crumbled' look. Add the prawns & cook, stirring frequently for 10 minutes. Add the balance of the vinegar, the water and salt and continue to simmer, uncovered, for 5 minutes more. There will be very little sauce. Serve warm VARIATION: The prawn vindaloo can be prepared as a proper pickle, which means that it is a bottled (or refrigerated condiment) used now and then with other foods as an adjunct to the meat or fish dishes being served. Should you wish to prepare this as a pickle, follow the instructions, but omit the onions & and the water & cook the prawns separately in 2 Tbsp of oil before adding them to the mixture. SERVES: 6 2 0000015582 0000015582 Peel shrimp and devein. To butterfly, cut down back of each prawn almost but not completely through; rinse and pat dry. Mix sherry, vinegar, oil, ginger, sugar, soy sauce and peel. Combine 2 tablespoons of mixture with shrimp; cover and chill at least 30 minutes or up to 1 hour. Reserve remaining mixture. Cut and peel membranes off oranges. Thinly slice fruit crosswise, then cut slices in hal crosswise. In a large bowl, combine oranges, spinach and bell pepper. Cover and chill up to 1 hour. Spread shrimp out flat or grill over solid bed of hot coals (you can hold your hand at gril level only 2 to 3 seconds); cook, turning once, until opaque in thickest part (cut to test),about 3 minutes total. Add shrimp and reserved dressing to spinach mixture, mix lightly. Place equal portions on 4 dinner plates. :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grind ginger, garlic, green onions and green hot pepper to a paste. Set aside. Reduce the chicken stock and soy sauce to 2 cups. This will take 10-15 minutes. Season with white pepper and add sesame oil. Thicken with cornstarch that has been dissolved with water. Heat the peanut oil until it's very hot. Then add the shrimp that have been lightly dusted in flour. Give shrimp 2-3 min. in the hot oil and add vegetables for another minute. Don't over-cook. The vegetables are mostly for color, and it's not necessary to use all the vegetables unless you want to. Drain the oil by holding a lid over the shrimp and vegetables. Add the paste until lightly browned. Finish with a splash or two of white wine. Start with hot pan. Heat olive oil before adding shrimp. The hotter the oil and pan, the less oil the shrimp will absorb. Peanut oil is best. 4.00c a 21154 Olive oil Shell, devein, and rinse prawns. Pat dry with paper towels. Combine egg yolk, 1/4 tsp salt and pepper. Mix with the cornstarch. Dip prawns in the batter. Heat the oil in a deep skillet or wok to 350 degrees F. Add prawns one by one, a few at a time and deep fry for 3 minutes. Remove with a strainer and drain on paper towels. Pour the oil out of the pan. Add mayonnaise, 1/4 tsp salt, sugar and water. Stir well. Add prawns and stir-fry for a few seconds. Place the prawns in the center of a platter and surround with sweet walnuts. PREPARATION TIME: 20 Minutes COOKING TIME: 15 Minutes Editor's Note: If you do not have a deep-fat frying thermometer, check the temperature of the oil by throwing in a 1-inch cube of bread. Bread should turn golden brown in approximately 60 seconds. From The Hong Kong Flower Lounge Restaurant. Proprietor Alice Wong. 21155 Thyme; minced 2.00T e 21155 * Chili peppers should be hot. Take care when handling hot chili peppers. and devein prawns; do not peel. Cut prawns diagonally into halves; place in medium bowl. Sprinkle 1 tablespoon wine and grated ginger over prawns. Heat oil in hot wok or large skillet over high heat. Add prawns; stir-fry until completely pink or red. Add green onions, chopped ginger, garlic and chili peppers; stir-fry only until the onions are tender. Combine sugar, catsup, soy sauce, remaining 1 tablespoon wine and cornstarch;pour into pan. Cook and stir until sauce thickens. Serve immediately. Garnish as desired. Typed by Syd Bigger. 21156 Oil 1.00tb d 21156 Juice of 1/2 lemon 0.00 e 21156 Cloves 0.50ts f Mix and sift ingredients 3 times. Keep in dry place. To use, take 1 c. mixture, add 1/2 c. dry bread crumbs. Beat 1 egg in cup, fill with sweet or sour milk, stir into dry mixture, add a little more milk if necessary to form a batter. Bake on hot griddle. 21156 Cinnamon 1.00ts i 21157 Strong flour 250.00g lettuce leaves, washed and well dried 1. Arrange lettuce on individual serving plate. Mound cottage cheese in center, and set crackers around edges; encircle with vegetables or fruits. Plain cottage cheese can also be enlivened with a variety of other fresh vegetables, raw or lightly steamed, and fruits, fresh or canned (without added sugar). Serves 1 weight watcher. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat 4 tb cooking oil in a wok or pan & fry bean curd till golden. Remove & drain. Fry green onion for 30 seconds, add the rest of the vegetables & fry for another 1 minute. Add remaining ingredients except stock & mix well. Transfer to a soup pot. Add stock, gently stir & heat. Serve hot. Jack Santa Maria, "Chinese Vegetarian Cookery" an old recipe that comes from a request in the local paper for "Classic Recipes". They called the 7-Up bo Place duck in large kettle or Dutch oven with enough boiling water to cover. Add spices and salt and simmer covered until tender, about 1 to 1 1/4 hours. Remove duck from liquid and let cool. Remove meat from bones and discard skin. Pour chestnut powder into small baking pan (an 8-inch aluminum pan works well; powder should be 1/2 to 1/4 inch deep). Press meat into powder. Cover and steam 30 minutes, or until powder has gelatinized into thick, heavy crust. Remove from steamer and let cool. Cover and chill until ready to complete. About 30 minutes before serving time, prepare sweet and sour plum sauce; set aside and keep warm. Warm a serving platter in low oven. Preheat oil in deep fryer to 375 F. Slice duck into bite-size chunks and fry quickly in batches until crisp and browned. Remove with slotted spoon and drain on paper towels. Repeat until cooking is completed. Serve immediately with sweet and sour plum sauce topped with nuts. From Bon Appetit's "Oriental Favorites. " Preheat oven to 375F. In a large mixing bowl, beat shortening and sugar together until fluffy; add eggs and beat well. Stir dry ingredients together; gradually add to shortening mixture. Mix well. Stir in mincemeat. Drop by teaspoonsful 2" apart onto greased baking sheets. Bake 8-10 minutes or until lightly browned. Cool. Frost with light confectioners sugar/milk/vanilla frosting. TIP: For a more cake-like cookie, substitute 1 1/3 cups (one half 27 ounce jar) None Such mincemeat Ready to use for the condensed mincemeat. shortribs. Cover with water and simmer about 3 hours or until tender. Omit salt, and continue as above. Good with sauerkraut. Qj?8P>!!\ Beat first four ingredients, add soda dissolved in milk. Add flour and baking powder sifted together, then shortening. Bake in 5 x 10 inch greased pan for 1 hour in oven 375 F. , beginning at the top and cutting toward root, stopping about 1/2" away. Cut each section twice. Place onion in bowl of enough boiling water to cover it and leave for 5 minutes. The sections, or petals, will begin to open. Remove onion from water and immerse into ice water, which will further the opening. Drain well Chop raisins & currants in food processor. Toss bread crumbs in a large mixing bowl with the raisins & currants, sugar and spices. Then toss with the melted butter, and finally with the rest of the ingredients. Taste carefully for seasoning, adding more spices of needed. Pack the pudding mixture into a steamer; cover with a round of wax paper or the lid. Set the container on the a trivet in the kettle, and add enough water to come a third of the way up the sides of the container. cover the kettle tightly; bring to simmer, and let steam about 6 hours. **CHECK PERIODICALLY TO MAKE SURE WATER HASN'T BOILED OFF! Let the pudding cool in its container. Store in a cool wine cellar or refrigerator. It will keep for several months. Resteam the pudding approx. 2 hours before serving if you wish to flame it. Unmold onto a hot serving platter and decorate, if you wish, with sprigs of holly. Warm 1/2 c rum or bourbon whiskey. Pour around the pudding & ignite. Serve with Zabaione Sauce, if desired. From Julia Child's, "The Way To Cook" separated 1.00 c Confectioners' sugar 1.00 c Sifted cake flour 0.25 ts Salt 0.50 lb Sweet chocolate 3.00 tb Cold water 0.00 Frosting (filling) 0.00 -ingredients: 3.00 Eggs 1.50 c Sugar 0.50 lb Butter 1.00 ts Vanilla Instructions: Cake ingredients: Cake directions: Beat egg yoke In saucepan, mix margarine or butter, water, salt; bring to boil. Add flour all at once, stirring vigorously. Cook, stir until mix forms ball that doesn't separate. Remove from heat. Cool 10 minutes. Add eggs, one at a time, beating with wood spoon after each egg until smooth. Drop by teaspoon-sized balls onto greased baking sheet. Bake at 400 degrees, 30 to 40 minutes, or until golden. Remove from oven. Split each Profiterole for steam to escape; remove soft dough from inside. Cool on wire rack. FILLING Fill each Profiterole with cream. Place on serving plate. Melt chocolate, butter, syrup over gentle heat. Pour over Profiteroles; serve immediately. Preparation time: 30 minutes Baking time: 30 to 40 minutes Denise e top of double boiler. Mix eggs and sugar thoroughly, combine with melted chocolate and cook until thick, stirring constantly. Remove from heat; add butter and beat until well blended. Heat oil in large frypan over medium flame. Saute` garlic and onions until tender. Add prawns and saute` until pink, approximately 3 minutes. Add remaining ingredients, butter last. Stir briefly to give sauce a creamy appearance. Remove to warmed au gartin dishes and garnish with lemon and parsley. in place until filling sets. Serve after 24 hours. Serves 14 to 16. For a sit down first course, put 2-3 thin slices of peeled melon on each plate and drape 2-3 slices of prosciutto over them. For finger food, cut melon in cubes and wrap prosciutto around them, holding in place with a toothpick. All start with a thorough inspection for damaged beans and foreign material, then washing in cold water. The next step, which is highly recommended, is soaking the beans. This not only helps make the beans cook faster, it also improves flavor, texture, appearance and (* Available at Italian markets and some specialty food stores) 1. Heat oven to 375 deg. Wash and fry pears, slice them in half lengthwise. Rub the pear halves all over with a tablespoon of olive oil and season with salt and pepper. Place, cut side down, on a heavy sheet pan and roast on a rack set low in the oven until soft and cut sides have browned and caramelized (40 -45 min. ) 2. Meanwhile, place blue cheese and mascarpone in mixer and cream together. Tast and season with salt an pepper if desired. Set aside. Arrange 2 slices of prosciutto on each of 6 plates and position a watercress sprig on the side. When the pears are soft, remove them from the oven. Remove the cores with a spoon. (Recipe may be done aheat to this point. Reheat oven before continuing. ) Place 1 Tablespooon of the cheese mixture into the hollow of each pear half. Return to the oven until cheeses melt (5 -7 min. ) 4. Transfer hlaf-pears, 1 to each plate. Drizzle a teaspoon of olive oil over each and sprinkle with halzelnuts. Serve at once with a fruity red wine such as dolcetto. es Serves :2 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all ingredients and pile lightly in celery. Makes enough to fill 15 to 20 cut sections of celery. 0.50 ts Baking powder 0.12 ts Salt 1.00 Egg (well beaten) 0.50 ts Vanilla or almond extract 0.50 c Sesame seeds Instructions: Cream butter and sugar together until very fluffy. Add 1 tablespoon of the sifted dry ingredients; stir in well-beaten egg, flavoring and sesame seeds. Dissolve gelatin in boiling water. Add cold water. Mix thoroughly. Cool until partially set. Beat until light and fluffy. Add prunes. Fold in stiffly whipped cream. Pour into mold. Chill. Serve with sirup in which prunes were cooked. Garnish with whole cooked pitted prunes. 6 servings. Jim Wheeler, Simpson, OK. Notes ********** RECIPE ENDS ******** Skim Milk, 2 Pakcets Equal, 1/4 t. Add enough milk to prune water to make 1 1/2 cups. Bake 1 hour at 350 F. Note: I assume prunes are chopped and remaining ingredients combined. 1 Cup Each) On Lettuce Leaves. Spoon Dressing Over Salad. Notes ********** RECIPE ENDS ******** f 11824 Egg; -=OR=- 1.00lg Drain prunes. Remove pits. Cut prunes into pieces. Cream shortening and sugar. Add molasses and eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda, salt, and cinnamon. Add to first mixture. Beat thoroughly. Add prunes and flavoring. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in hot oven (400 F) about 12 minutes. 15 servings. The Household Searchlight 11825 Celery, chopped 0.50c Combine all ingredients except flavoring. Cook over hot water, stirring constantly, until thick enough to spread. Add flavoring. Grace Viall Gray, Glen Ellyn, IL. 11825 Red onion, chopped 1.00 d 11825 Frozen baby green peas, 1.00pk e 11825 Slightly thawed 0.00 Combine ingredients. Cook over hot water, stirring constantly, until well blended. Beat until light and fluffy. The Household Searchlight g 11825 Sugar or honey 2.00ts h 11825 Cheddar cheese, grated 4.00oz i 11825 Slices bacon, crumbled Wash prunes. Cover with cold water. Heat to boiling. Simmer until soft. Rub through sieve. There should be 1 cup prune pulp. Combine prune pulp, milk, water, sugar, lemon juice, and salt. Pour into freezer. Freeze. 6 servings. , Greenfield, IN. 0cn b 11826 16-oz wax beans 1.00cn c 11826 Chopped green pepper Mix and bake in hot oven. Note: Hot oven is 400 - 450 F. Time not given, probably about 25 minutes. Serves :6 KeyWords :Pies Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sift flour, measure, and sift with baking-powder, salt, and spices. Prepare prune pulp by rubbing cooked prunes through sieve. Combine prune pulp, crumbs, suet, sugar, milk, and eggs. Add dry ingredients. Mix thoroughly. Pour into well-oiled 1 pound cans. Cover. Steam 2 hours. Serve hot with hard sauce or with caramel sauce. 8 servings. Grace Viall Gray, Glen Ellyn, IL. eater, beat 1 minute to combine. Cook over rapidly boiling water, beating constantly, about 7 minutes, In a large bowl, combine tomatoes, scallions, garlic, herbs, and spices. Add flour and baking powder and mix together so that all ingredients are well blended and have the consistency of a thick batter (about as thick as pancake batter). In a large heavy skillet, heat enough olive oil for frying. Taking a heaping tablespoon at a time, drop batter into hot oil and fry until golden brown and crisp. Remove at once with a slotted spoon and drain on paper towels. Serve hot. Yield: about 3 dozen NOTE: In other islands, spinach or 'horta' (greens) are often used instead of tomatoes. Follow instructions above, using 1-1/2 cups boiled, well-drained, chopped spinach, or any other greens. e 14905 Strawberries 1.75c a 14905 Can crushed pineapple 1.00lg b 14 Cut Bacon into 1/4" pieces and saute in large skillet. Before bacon is crisp, add onions and cook til translucent. Drain off bacon grease. Add beans, ketchup, syrup, vinegar and barbecue sauce. Stir. When beans are bubbling, lower heat to slow simmer. Simmer until bean mixture has lost its soupy texture; stirring often with a spatula to clean syrup off bottom of skillet. Scrape syrup off spatula and mix back into beans. When beans are the right consistancy (about 40-50 min), scrape bottom one last time and mix scaped syrup back into beans and remove from heat. Pour beans into a baking dish for transporting to picnic. Modification: Use 3/4 cup ketchup 1/4 cup hickory smoked Bar-b-que sauce when served with Bar-B-Qued ribs. Note: If you really want to fool them, add some microwaved bacon on top and brown under broiler. c 14906 -rasberries, or a combo. 0.00 d Combine eggs,crumbs,Worcestershire sauce and dash of pepper. Add beef; mix well. Shape into two 1/2" thick patties. Place in a microwave safe 10 x 6 x 2" baking dish. Cover with waxed paper. Microwave,loosely covered,on 100%(high) for 2 minutes,rotating baking dish a half turn once. Turn patties over. Cook,loosely covered,for 1 to 2 minutes more or until done. Remove patties,reserving drippings in dish. Keep patties warm. Stir gravy mix,onion,celery and dash of pepper into reserved drippings. Stir in 1/2 cup water. Cook,uncovered,for 3 to 4 minutes or until thickened and bubbly,stirring every minute. Skim off fat. Spoon over patties. Makes 2 servings. Cookie crumbs 2.50c a 14908 Melted butter 2.00tb b 14908 Yolks only egg 6.00 "Puchero is to Mexican cooking what Pot-au-Feu is to French. The difference lies in Puchero's imaginative combination of vegetables and fruits. Since it is even more delicious the second day, this recipe will make an ample amount to serve 8 for dinner, with some left over for lunch the following day. " Place the chick peas in a kettle, cover with broth, and soak overnight. Cut the lamb and beef into 2-inch cubes, cut the chicken into serving pieces, and dice the ham. Peel and slice the onion and garlic. Combine the drained chick peas, all the meats, the veal knuckle, onion, garlic, and salt in a large soup kettle. Cover with 2 quarts of cold water and bring to a full boil. Skim off the froth. Lower the heat, cover, and simmer for 45 minutes. Cut the cabbage into eight wedges. Peel and slice the turnips and carrot. Slice the zucchini. Peel and dice the sweet potatoes. Cut the corn from the cob. Add the cabbage, turnips, carrot, zucchini, sweet potatoes, and corn to the kettle. Cover and simmer about 20 minutes or until meats and vegetables are tender. Peel the boiled white potatoes and cut into thick slices. Peel bananas and cut into 2-inch slices. Saute potatoes, sprinkled with crushed coriander seeds and pepper in oil. Remove the potato slices with a slotted spoon. Keep warm. In the same oil saute the bananas until golden. Keep warm with the potatoes. Peel, core, and slice the pears and peaches. Put in a small pan with a little water and poach for 10 minutes. Do not overcook. Drain the fruit. Adjust the seasonings. Serve each bowl of soup with the juice from one lime wedge and a Tbsp. of Guacamole. Stuff loosely to allow for expansion. Bake any leftover stuffing at 375 for 35 to 40 minutes. ALways remove all stuffing after turkey is roasted. Notes ********** RECIPE ENDS ******** 0.00 Tops 6.00 7" flour tortillas 6.00 8 by 12" Soak bread crumbs in milk, add sugar, butter, egg slightly beaten,and salt. Flavor to taste and bake in a moderate oven. Time in oven, 1 hour. Temp. , 325 degrees. Servings, 6. VARIATIONS: Melt two squares of chocolate and add to scalded milk. Cararmelize three tablespoons of sugar; dissolve in hot water to make a syrup and add to the scalded milk. Add spice and raisins. night. Prepare Linda's Salsa Sauce and Mock tamales. Remove steak from PUDDING CREPES Prepare pudding mix with milk as directed on package for pudding, beating only 1 minute. Add whipped topping and beat 1 minute longer, just until blended. For each dessert, place about 2 tbsp. of the strawberries in center of 1 crepe. Add 1/3 cup of the filling and fold. Top with remaining berries and additional whipped topping, if desired. Makes 6 servings. Place steak and tamales on serving platter. Spoon 1/4 cup Linda's Sal Mix together 1 cup milk and 1 box of pudding and let stand. Mix together butter, shortening, powdered sugar and vanilla thoroughly. Add both mixtures together and blend well. Will ice 2 9-inch cakes. e grain into thin slices. Serve with remaining Salsa Sauce. Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled, Spoon 1/3 cup of whipped topping into each of six dessert glasses. Using back of spoon, make depression in center and spread topping up sides of glass. Prepare pudding with milk as directed on package. Spoon pudding into glasses. Chill Makes 6 servings. pped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight t In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6 .00 Eggs 1.50 c Flour 0.00 Salt, pinch 0.00 Milk 2.00 tb Beef fat Instructions: Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan In bowl, combine toast pieces, raisins and spices; set aside. In heavy skillet, heat and stir sugar over low heat until melted and golden brown, about 20 minutes. Remove from heat; carefully stir in hot water. Return to heat to dissolve mixture about 5 minutes. Pour syrup evenly over toast mixture. Toss to moisten. Turn half the mixture into lightly greased 1 1/2 quart casserole; sprinkle with cheese. Top with remaining toast mixture. Bake uncovered in 325 oven for 20 minutes . Serve warm. Serves 6 16369 -shredded 0.00 y 16369 Green onion - chopped 0.25c z 16370 Butter 2.00ts a 16370 Mushrooms; sliced 0.50c Cut meat into 1" cubes. Cover with water and bring to a boil in a large kettle. Reduce heat to simmer and begin cooking. Meanwhile peel and cube potatoes, add to the meat and cook until meat and potatoes are tender. Measure chile powder and blue cornmeal into a bowl with enough water to make a paste. Stir slowly into the stew, mix well to thicken the broth. Simmer for 1/2 hour and serve. 16370 Bacon slices; cooked & 6.00 Makes about 2 pounds In the bowl of a food processor or using the flat paddle of an electric mixer, mix 1/2 cup flour with the butter until very smooth. Shape the mixture into a flat square 1 inch thick, wrap well in plastic, and chill for at least 30 minutes. Combine the salt with the remaining flour in a large mixing bowl and add the cream. Mix the dough well by hand or with an electric mixer; the dough will not be completely smooth but it should not be sticky. Shape it into a flat square 1 1/2 inches thick, wrap in plastic, and chill, at least 30 minutes. Remove the dough from the refrigerator and, on a lightly floured board, roll the dough into a rectangle twice as long as the butter dough. Place the butter dough in the center, fold up the ends to completely encase the butter dough, and seal the edges by pinching them together. Wrap well in plastic and chill for at least 30 minutes, so that the dough achieves the same temperature throughout. Remove the dough from the refrigerator and, on a lightly floured board, roll it out into a large rectangle approximately 1/2 inch thick. Fold the dough into thirds, aligning the edges carefully and brushing off any excess flour. The object is to ensure that the butter is distributed evenly throughout so that the pastry will puff evenly when baked. Wrap the dough and chill it for at least 30 minutes. This completes one turn. Repeat this process five more times; classic puff pastry gets six turns, creating hundreds of layers of butter between layers of the flour dough (729 to be exact). Use as little flour as possible when rolling out the dough, and always brush off any excess. (I use a 4-inch brush for this. ) Remember to let the dough rest for at least 30 minutes in the refrigerator between turns, or 15 minutes in the freezer. This chilling makes the rolling out much easier and it keeps the layers of butter of equal thickness. By the sixth and final turn, the dough should be very smooth, with no lumps of butter visible. Wrap the pastry in plastic wrap and refrigerate until ready to use (up to 2 days), or freeze for future use. I usually divide the dough into 1-pound pieces and freeze it that way. RECTANGULAR TART SHELLS: Roll out the pastry into a rectangle at least 20 inches long and about 1/8 inch thick. Using a ruler as your guide, cut the edges with a sharp knife so that the pastry measures the desired size (I generally make these 4 X 18 inches). From the remaining pastry, cut three strips 1/2 inch wide and as long as the tart. Place the rectangle on a parchment-lined or water-sprayed baking sheet. Build up the edges by pasting two strips on the long edges with water. Cut the third strip into two strips that will fit the shorter edges and attach with a bit of cold water, overlapping the ends. Prick the entire inside bottom of the pastry shell with the tines of a fork (this prevents uneven puffing). Carefully line only the bottom with aluminum foil, and weight with beans, rice, or aluminum or ceramic weights. (Be careful not to weight the edges. ) Refrigerate, covered, for at least 30 minutes. Preheat the oven to 400 F. Remove the pastry from the refrigerator and brush the uncovered edges with a glaze of 1 egg yolk mixed with 2 tsp cream or water. Bake for 12 to 15 minutes, or until the edges have puffed and begun to brown. Remove the weights and foil, and continue to bake until the entire shell is light golden brown. Let cool completely on a wire rack. Martha Stewart's Pies and Tarts From the collection of Jim Vorheis er for abo Preheat oven to 350F. Roll pastry out on lightly floured surface to 11x14-inch rectangle. Using 3- to 4-inch heart-shaped cookie cutter, cut out hearts. Transfer to cookie sheet. Combine sugar and nutmeg in bowl. Sprinkle over hearts. Bake until cookies are puffed and golden brown, about 15 minutes. Transfer to rack and cool. (Can be made 1 day ahead. Store airtight. ) Makes about 16 hearts. Note: These look very pretty when presented on a plate of sliced strawberries. Beat on high speed until stiff peaks form but the whites aren't dry. Heat oven to 325 degrees. Beat egg whites, water and salt in medium bowl on high speed until stiff but not dry. Beat egg yolks and pepper on high speed about 3 minutes or until very thick and lemon colored. Fold into egg whites. Heat margarine in 10-inch ovenproof skillet over medium heat just until hot enough to sizzle a drop of water. As margarine melts, tilt skillet to coat bottom. Pour egg mixture into skillet. Level surface gently; reduce heat. Cook over low heat about 5 minutes or until puffy and light brown on bottom. (Lift omelet carefully at edge to judge color. ) Bake uncovered 12 to 15 minutes or until knife inserted in center comes out clean. Tilt skillet and slip pancake turner or spatula under omelet to loosen. Fold omelet in half, being careful not to break it. Slip onto warm plate. Serve with Italian Tomato Sauce if desired. 2 SERVINGS; 210 CALORIES PER SERVING. xture. Bake in preheated oven about 3 * 1/2 of a medium zucchini, quartered lengthwise and sliced (1/2 cup) Spray an 8x8x2" baking dish with Pam, set aside. For omelet, beat egg yolks, onion powder, salt, and 1/8 t pepper about 4 minutes or till thick and lemon colored; set aside. Beat egg whites till soft peaks form (tips fall over); fold into egg yolks. Spread egg mixture evenly into prepared dish. Bake in 350 deg F oven for 22-25 minutes or till a knife inserted near the center comes out clean. Meanwhile, for sauce combine undrained tomatoes, zucchini, and 1/8 t pepper Put in saucepan, bring to boiling; reduce heat. Cover and simmer about 5 minutes or till zucchini is tender. Simmer, uncovered, for 10-12 minutes more or to desired consistency. To serve, cut omelet into quarters; top with sauce. *********************************************************** Per serving: 144 calories, 10 g protein, 7 g carbohydrates, 9 g fat, 411 mg cholesterol, 395 mg sodium, 392 mg potassium. Poly :-1.00 Mono :-1.00 Oven Temp:0 Pulitzer Pudding serves 6 Place pie filling in 9 x 12 baking dish, spread evenly. Sprinkly cake mix (right out of the box) evenly over filling. Take pats of butter or margarine and place evenly over cake mix. Sprinkle with chopped pecans. Bake at 375 for approx. 30 minutes. As mixture starts to brown on top, sprinkle cocoanut over it and bake until cocaonut just starts to brown. Let cool for 20 min. and ENJOY!! Spray 8x8x2 inch baking pan; Preheat oven to 325 degress F. Grease cookiesheets. Cream butter,sugar and egg,vanilla and pumpkin, beat it all untill light and fluffy. Mix in dry ingridients, beat in cup by cup, mix all well. Drop on cookiesheets by teaspoonfulls, leave space they will spread out. Bake 20-25 minutes, or until firm and lightly golden brown. Remove from cookie sheets, cool on racks. Decorate with M&M right away or drizzle with LEMON GLAZE: 1 3/4 cup of Powdered Sugar 1 Tablespoon grated lemonpeel 1 Tablespoon lemonjuice Combine all three and glaze the cookies with it, or decorate with jelly beans for children. From Brigitte Sealing, Cyberealm BBS Watertown, NY 1-315-786-1120 e powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy. Remove rolls to serving platter, brush each with an equal amount of sugar mixture. Makes 10 servings of 1 roll each. Combine sugar, port wine, cherry jelly, cinnamon, salt and lime juice in a blazer pan or chafing dish. Heat and stir until smoothly blended. Add peach halves, cut side down, and prick rounded surfaces with a fork. Simmer 5 minutes, basting peach halves frequently with sauce. Add 1/4 cup heated brandy, set aflame and toss gently with silver fork and spoon until the flame dies. To serve, spoon peaches and sauce over individual servings of lemon ice cream. Combine pumpkin, butter, and eggs. Add remaining ingredients and stir. Pour into oiled loaf pans or muffin tins. Bake at 350 degrees for 30 minutes or until tops brown. To give as gifts, bake in oiled empty coffee or tea tins. Pumpkin dishes don't have to be sweet. This one is perfect with roast pork. Hollow out a small pumpkin to serve this in for a special presentation. PREHEAT OVEN TO 375F. Using a paring knife or vegetable peeler, peel and discard outer skin of the pumpkin. Slice the pumpkin into 1/4-inch slices and place in a mixing bowl. Add the onion, salt, pepper and butter and toss well. Pour contents of the bowl into a 9-inch round or square greased baking dish, cover with foil and place in the oven. Bake for 30 minutes. Meanwhile, beat eggs, milk and cheese together until smooth. Remove the baking dish from the oven, remove the cover and pour the cheese mixture over the top. Replace in oven, uncovered, another 20 minutes. The gratin is done when it turns golden brown. D$TRVP Heat oven to 375F. Spray a 10" tart pan with a removable bottom with non-stick spray. Set aside. In a small bowl, combine all crust ingredients (note, you may grind the rolled oats if you desire) and mix well. Press in bottom and up the sides of the spray-coated pan. Bake for 6 minutes or until set. Set aside. In a large bowl, combine all cream cheese filling ingredients. Beat at medium speed until smooth and creamy. Reserve 2/3 cup of cream cheese filling and set aside. In a small bowl, combine all pumpkin filling ingredients and mix well. Add to the remaining cream cheese filling batter and mix well. Spoon into partially baked crust. Spoon dollops of reserved cream cheese filling randomly over pumpkin filling. Using a table knife, swirl the mixtures to marbelize them. Bake at 375F for 25-30 minutes, or until set. Cool 10 minutes. Remove sides of pan. Serve warm, or cool completely and refrigerate until serving time. Just before serving, in a small saucepan, combine all caramel sauce ingredients. Cook over medium heat until mixture comes to a boil. Boil 1 minute, stirring constantly. Remove from heat. Serve over warm tart. Store in refrigerator. Makes 10-12 servings. Per serving: 2 starch, 1/2 fruit, 2 fat. Calories per serving: 290 In sauce pan heat juice and butter until almost melted. With mixer gradually beat liquid into yeast mixture. dry ingredients. Set a Dough: Mix milk with sugar, salt, and butter, stirring until sugar disolves; cool to lukewarm. Sprinkle yeast over warm water and stir until disolved. Combine milk and yeast mixtures add egg and half the flour, and beat until smooth and elastic, adding only enough extra flour to keep dough from sticking. Place dough in a greased bowl, turn to grease all sides, cover with cloth, set in a warm, draft-free place, and let rise about 1 hour until doubled in bulk. Punch dough down, turn onto a lightly floured board, and roll into a rectangle about 22"x10". Mix pumpkin with sugar, spieces, and salt and spread evenly over dough, not quite to edges. Sprinkle with 1/2 cup walnuts and the raisins. Roll up jelly-roll fashion from the wide side, lify to a greased baking sheet, and coil into a ring. Cover and let rise in a warm place about 1 hour until doubled in bulk. Meanwhile, preheat oven to 350 degrees F. Brush ring with egg glaze and bake 30-35 minutes until well browned and hollow sounding when tapped. Mix frosting ingredients together until smooth and frost ring while still warm; sprinkle with remaining nuts. Serve warm or at room temperature. About 400 calories per serving. Makes 8 servings. a ring, join the ends and pinch together. Repeat with each loaf. Cover rings with towels and let rise in warm place 1 hour. Beat egg white; use pastry brush to brush over loaves. Top rings with almonds. Combine flour, oats, brown sugar, nuts and 1 teaspoon cinnamon. Add butter, mix until crumbly. Press into bottom of 13x9x2 inch baking dish. Bake in 350 deg oven for 20-25 minutes. Remove from oven. Lower temp to 325 deg. Combine rest of ingredients. Pour over crust. Bake at 325 deg 25-30 minutes or until toothpick inserted in center comes out clean. Cool slightly and remove from pan. Cool completely on rack. Add topping. ORANGE CREAM CHEESE TOPPING Beat together until fluffy one 8-ounce package of softened cream cheese and 1/4 cup (King Kelly) orange marmalade. Spread over cooled bars. Garnish with crushed granola, chopped nuts or zested orange peel. Cut into 32 bars and serve. Jeff Viets In a large bowl cream shortening and sugar untill light and fluffy. Add eggs, one at a time mixing well after each addition. Add Pumpkin and cereal, mixing well. Let stand 2 min. Sift flour, baking powder, spice and salt together then stir into pumpkin mixture, half at a time. Cover, chill for 1 hour or until dough is stiff enough to handle. on lightly floured surface, roll out dough to 1/2 in. thickness and cut with 2 1/2 in doughnut cutter. Deep fry in large pan with 2 in of oil at 375. Fry a few at a time about 1 min per side or until thoroughly cooked and golden brown. Drain on paper towel on wire rack. Repeat with the trimmings to use all of the dough. Dip cooled doughnuts in cinnamon sugar or powdered sugar if desired. 0 tb Nonfat dry milk 1.50 c Warm water 0.00 --------- FOR 1 --------- Instructions: Add all ingredients in the order listed, select white bread and push start. Pumpkin Empanadas (Jacqueline Higuera McMahan) When Grandmama made these little pies she included anise, which grew wild around our rancho. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400 degrees. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16 empanadas. San Francisco Chronicle, 11/14/90. h gold leaves or 'plant' with dandelions. From _Fabulous Feasts - Medieval Cookery and Ceremony_ 1976, 1992 by Madeleine Pelner Cosman George Braziller, Inc. ISBN 0-8076-0832-7 Typos by Jeff Pruett Notes ********** RECIPE ENDS ******** When Grandmama made these little pies she included anise, which grew wild around our rancho. Sift together first 4 ingredients. Cut in the shortening and butter using a pastry blender or 2 knives. The mixture should resemble coarse meal. Combine brandy and milk, and drizzle over flour mixture, stirring with a fork to distribute. Do not over-blend. Form into a flat disc and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 400 degrees. To make the filling, blend together the pumpkin, brown sugar, spices, egg and vanilla. When dough is chilled, roll out thinly on a floured board or pastry cloth. Cut into 4- or 5-inch circles. Place about 2 table- spoons pumpkin filling on the lower half of each dough circle. Fold over top half. Press the edges together with a fork. Brush tops with egg wash and place on a baking sheet. Bake 15 to 18 minutes, or until golden. While still warm, sprinkle with the cinnamon sugar. These may be baked 1 day ahead. Before serving, warm in a 350 degrees for 8 minutes. Makes 14 to 16 empanadas. emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller 1.00tb g 14303 Vanilla extract 1.00ts h 14303 Cold water 1.00c Heat oven to 350 degrees. Heat 3/4 cup sugar and 1/4 cup water to boiling in heavy 2-quart saucepan over low heat, stirring constantly. Boil, without stirring, until syrup is deep golden brown. Place quiche dish, 9 X 1-1/2 or 10 X 1-1/4 inches, in hot water until warm (to prevent dish from cracking when pouring hot syrup into it); dry completely. Pour syrup into dish; immediately rotate dish until syrup covers bottom. Bea remaining ingredients except half-and-half and whipping cream in large bowl until well blended. Beat in half-and-half and whipping cream. Pour over syrup. Place dish in shallow roasting pan on oven rack. Pour very hot water into pan until 1 inch deep. Bake 1 to 1-1/4 hours or until knife inserted in center comes out clean. Remove dish from water; cool 15 minutes. Refrigerate about 3 hours or until chilled. Loosen side of flan from dish, using knife; unmold. Refrigerate any remaining flan. 12 SERVINGS; 280 CALORIES PER SERVING. 1.00 c Water ; (i use bo Combine crumbs, pecans and margarine; press onto bottom and 1 1/2-inches up sides of 9-inch springform pan. Bake at 350 degrees F. , 10 minutes. Combine cream cheese, 1/2 c sugar and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 c batter, chill. Add remaining sugar, pumpkin and spices to remaining batter; mix well. Alternately layer pumpkin and cream cheese batters over crust. Cut through batters with knife several times for marble effect. Bake at 350 degrees F. , 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto. one, not the manual one) Later, at the beeps, I added 3/4 c. pecans (didn In a large stainless stell bowl over a hot water bath, combine pumpkin,sour cream, cream cheese, 1 cup sugar, salt, pumpkin pie spice, and ginger. Heat water to boiling, beating mixture with hand held mixer until ingredients are fluffy. Add egg yolks and beat for 3 minutes. Remove mixture from heat and refrigerate for 10 minutes. Meanwhile,whip cream with 2 tbsp sugar. Beat egg whites until they form peaks. Fold 2/3 of the whipped cream (reserving 1/3 for garnish) into chilled pumpking mixture, then carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and finely chopped crystallized ginger. Serves 4-6. ut, and I wanted to see what it would do in it. Thanks so much for taking precious time to post the recipe. P. S. I have some of the beer s/d starter to give you when we get together, but the whole wheat starter Sift together flour, baking powder, salt and cinnamon; set aside. Cream together shortening and sugar in mixing bowl until ight and fluffy, using electric mixer at medium speed. Beat in egg. Combine pumpkin and milk in small bowl. Add dry ingredients alternately with pumpkin mixture to creamed mixture, stirring well after each addition. Spoon pagger into paper-lined 2 1/2-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with butter and homemade jam. D$8Pj D$ Pj Sift together flour, baking powder, pumpkin pie spice, baking soda and salt; set aside. Combint pumpkin, brown sugar, egg, milk, oil, oats and raisins in bowl; blend well. Add dry ingredients all at once, stirring just enough to moisten. Spoon batter into grease 3-inch muffin-pan cups, filling 2/3rds full. Sprinkle with crumb topping. Bake in 400 degree F. oven 18 to 20 minutes or until golden brown. Serve hot with homemade jelly or jam. CRUMB TOPPING: Combine 1/2 c brown sugar (packed), 1 T unbleached flour, 1/4 t pumpkin pie spice and 2 T butter or regular margarine in bowl. Mix until crumbly. g powder 0.50 t Salt 0.75 c Lt brown sugar 0.75 c Chopped walnuts 0.75 c Raisins 1.00 c Milk 2.00 ea Eggs, beaten 0.67 c Melted vegetable shortening Instructions: Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Preheat oven to 350 degrees. In a small skillet, steam saute the onion in the orange juice until tender. Drain and set aside. Discard any remaining juice. Sift the flour with the soda and spices. Reserve. Cream the butter with the sugar and egg until light and fluffy. Add the pumpkin and vanilla. Mix well. Slowly add the dry ingredients. Stir in the onion and nuts until completely mixed. Drop by rounded teaspoonfuls 2 inches apart on a greased baking sheet. Bake for 12 to 15 minutes, until lightly browned around the edges. Cool on wire racks. Raisin Puff, an old favorite in P. E. I. is somewhat similar, with raisin filling sandwiched between layers of soft cookie dough instead of an oatmeal mixture. " Filling: In saucepan, cook dates, sugar, lemon juice and water ov Pommes de terre a la citronuille The directions for this recipe are very loose; Boil together equal parts of peeled potatoes and pumpkin. When cooked, drain them, add 1 good sized onion, finely chopped and a piece of butter. Mash all till creamy, season to taste and serve with golden sliced of fried salt pork or bacon. To quote Mme. Benoit, "Grand-mere was a wizard with pumpkin. Her mashed potatoes pumpkin french fried chips were super. It's amazing how most of what we enjoyed in our youth remains a pleasure as we grow older. In the autumn of 1959 I made these on my television show. The amount of mail requesting the recipe was unbelievable!" into squares. MAKES: 36 SQUARES VARIATION: Mincemeat Squares : Use 2 cups mincemeat instead of date filling. Notes ********** RECIPE ENDS ******** Answer Connection established. Connection established at %dbps. Error-co * See Sowest 2 for recipe. Mix the cheese, pumpkin, 1/2 tsp salt and the nutmeg. Set aside. Mix the flour, and 1/2 tsp salt in a large bowl. Make a well in the center of the flour. Beat the tomato paste, oil and eggs until well blended and pour into the well in the flour. Stir with a fork gradually bring the flour mixture to the center of the bowl. Do this until the dough makes a ball. If the dough is too dry, mix in up to 2 tbls of water. Knead lightly on a floured cloth-covered surface, adding flour if dough is sticky, until smooth and elastic, about 5 minutes. Cover and let rest for another 5 minutes. Divide the dough into 4 equal parts. Roll the dough, one part at a time, into a rectangle about 12 X 10-inches. (Keep the rest of the dough covered. ) Drop the pumpkin mixture by 2 level tsps onto half of the rectangle, about 1 1/2-inches apart in 2 rows of 4 mounds each. Moisten the edges of the dough and the dough between the rows of pumpkin mixture with water. Fold the other half of the dough up over the pumpkin mixture, pressing the dough down around the pumpkin. Trim the edges with a pastry wheel or knife. Cut between the rows of filling to make ravioli; press the edges together with a fork or cut with a pastry wheel sealing the edges well. Repeat with the remaining dough and pumpkin filling. Place ravioli on towel, let stand turning once, until dry, about 30 minutes. Prepare the Pumpkin Seed Sauce. Heat until hot; reserve keeping it warm. Cook ravioli in 4 quarts of boiling salted water (2 tsp of salt) until tender, about 10 to 15 minutes; drain carefully. Serve the ravioli with the warm Pumpkin Seed Sauce spooned over. 1.50 tb Honey 2.00 c Butter, 1/2" pieces 1.00 Egg 1.00 tb Water Instructions: Combine yeast and warm water, stirring a little to dissolve yeast. Let sit about 10 minutes. Add 1/2 of flour; add water and honey; whisk until smooth. whipped cream (optional) Combine bread and nuts in bottom of a 12 x 7 x 2 inch baking dish. Stir together eggs, sweetened condensed milk, pumpkin, sugar, and spices. Gradually stir in milk. Add rum, butter or margarine, and vanilla. Pour over bread layer. Place dish in a 13 x 9 x 2 inch baking pan. Pour hot water in the large pan to a depth of 1 inch. Bake in a preheated 350 F oven 50-60 minutes, or until knife inserted just off center comes out clean. Serve with whipped cream or whipped topping. Serves 8-10. to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3. Lift folded dough off work surface, and scrape surface clean. Sprinkle work area with flour and repeat, rolling and folding 3 more times. Dough must be hard; if not, freeze for 45 minutes. Pat dough into rectangle. Cut int Rinse split peas in cold water then add to stock in a large, heavy pot. Add pumpkin, onion, beef, salt and pepper, mixed herbs and thyme. Simmer gently, partly covered, until peas and pumpkin are tender. Season to taste with salt and pepper and serve hot, trimmed with parsley. 6 servings. By Lloyd Tull, Le Caribec, From The Gazette, 91/02/2 7. ch piece individually into 5 1/2" x 14" rectangles. Cut into two 5 1/2" x 7" pieces. Cut each piece Set aside 1/4 cup of cake crumbs for top. Divide remaining crumbs into four portions; sprinkle one portion into the bottom of a trifle bowl or 3-qt. serving bowl. In a large mixing bowl, combine pumpkin, spices, milk and pudding mixes; mix until smooth. Spoon half into the serving bowl. Sprinkle with a second portion of crumbs. Whip cream until stiff; spoon half into bowl. Sprinkle with a third portion of crumbs. Top with the remaining pumpkin mixture, then last portion of crumbs and remaining whipped cream. Sprinkle the reserved crumbs on top, around the edge of the bowl. Place cherries in the center if desired. Cover and chill at least 2 hours before serving. b 10823 Sugar 1.00ts c 10823 Salt 0.50ts d 10823 Baking powder *if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 350 degrees. Grease jelly roll pan, 15-1/2 X 10-1/2 X 1 inch. Beat eggs, sugar, oil and pumpkin. Stir in flour, baking powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins. Pour batter into pan. Bake 25 to 30 minutes or until light brown; cool. Frost with Cream Cheese Frosting. Sprinkle with walnuts. Cut into 2 X 1-1/2-inch bars. Refrigerate any remaining bars. CREAM CHEESE FROSTING Mix cream cheese, margarine and vanilla. Gradually beat in powdered sugar until smooth. 49 BARS; 115 CALORIES PER BAR. Serves :1 KeyWords :Londontowne Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix ingredients. Serve well chilled. Tastes like champagne!! Wheat germ 3.00 Tb Soya flour 3.00 pk Yeast 4.00 Tb Honey-molasses 3.50 c Very warm water 3.00 c Corn oil 2.00 Tb Salt Instructions: This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Melt peanut butter, butter or margarine, and chocolate chips in a saucepan over medium heat. Pour over Corn Chex, being sure that all cereal is coated. Put 2 cups powdered sugar in a large paper bag. Put cereal in bag and shake gently until all cereal is coated. Pour out on wax paper to cool. loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Cook fruit until tender in small amount of water to preserve flavor. Liquidize, add honey and grated orange rind and mix thoroughly. Chill. Serve plain, with cream, or as topping for puddings, cakes and custards. ners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. Drop the thinly sliced leeks (tender green parts as well as white) into 1/2-inch fast-boiling salted water. Cook until very tender. Save the cooking liquor. Whizz the leeks to a smooth, pale green puree. Season, enrich with knobs of butter and thin with a little of the cooking liquor if liked. Serve garnished with a bouquet of green coriander and triangles of fried bread. Add some soft-boiled eggs for a quick vegetarian supper. **** RECIPE ENDS ******** 9470 Cayenne Pepper MELT BUTTER IN 3 QUART,HEAVY PAN OVER LOW HEAT,PREFERABLY CAST IRON OR COPPER. ADD ONIONS AND COOK,COVERED,15 MINUTES. UNCOVER AND CONTINUE TO COOK 30 TO 40 MINUTES,STIRRING FREQUENTLY,OR UNTIL ONIONS TURN A DEEP GOLDEN COLOR. ADD STOCK AND NUTMEG. COVER AND BRING TO BOIL. REDUCE HEAT AND SIMMER MINUTES. MEANWHILE,BRING BEER TO BOIL IN SMALL PAN OVER MEDIUM HEAT. BOIL UNTIL REDUCED BY HALF. REMOVE FROM HEAT,ADD CHEESE,STIRRING UNTIL MELTED. TRANSFER MIXTURE TO BLENDER,ADD 1 CUP ONION SOUP,AND BLEND UNTIL SMOOTH. RESERVE,REMOVE ONION MIXTURE FROM HEAT AND STRAIN RESERVING LIQUID. TRANSFERE ONIONS TO BLENDER OR FOOD PROCESSOR AND PUREE UNTIL VERY SMOOTH. RETURN PUREE TO PAN. ADD RESERVED LIQUID AND CHEESE MIXTURE,ADD SALT AND SEASON TO TASTE WITH PEPPER. SERVE PIPING HOT IN TUREEN. MAKES 5 SERVING 9471 Worcestershire 1.00ds 9471 Acce HEAT OIL IN A POT over medium heat; add onions. Cook, stirring, for 5 minutes. Add stock, potatoes, nutmeg, salt and pepper. Raise heat to high, cover and bring to a boil. Reduce heat to low and simmer, uncovered, for 30 minutes. Remove from heat and puree the soup in batches. Replace pureed soup in a pot and reheat, covered, over low heat. To serve, place a dollop of cranberry sauce and sour cream in the bottom of each soup bowl. Transfer piping hot soup to a tureen or pitcher and ladle into bowls at the table. 4.0 RECIPE BEGINS ******** Title :Whole Bran Muffins Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 HEAT THE OLIVE OIL in a 3-quart heavy stock pot over low heat. Add the onions and cook slowly, without coloring, for about 7 minutes. Add the garlic, tomatoes, white wine and herbs. Cover and cook over low heat about 30 minutes, breaking up the tomatoes with a wooden spoon as they soften. Strain and reserve the liquid. Place the tomatoes in a blender or processor and puree until very smooth. Add the reserved liquid to the tomato puree and pass the soup through a strainer to remove the tomato skins and seeds. Taste for salt and pepper. Bake in greased muffin pans in hot oven 425 F. for 20 minutes. Notes ********** RECIPE ENDS ******** 2297 Salt 1.00ts 2297 Black pepper 0.25ts GARNISH: minced fresh parsley, dash of paprika, minced fresh chives, grated cheese, sliced almonds, or finely diced sweet red peppers, opt. In Dutch oven or 4-5 qt saucepan, place potatoes, celery, carrots, onion, garlic, stock, and seasonings. Bring to a boil, cover, lower heat, and simmer until vegetables are very tender, about 10 minutes. (The potatoes must be fully cooked to thicken the soup properly. ) While the soup is simmering, steam the broccoli florets. When the simmered vegetables are tender, transfer it and broth to food processor, and process till smooth. Return pureed soup mixture to pan. Stir in broccoli florets. In a measuring cup, combine remaining ingredients. Add to soup and heat; do not allow mixture to boil. Top each serving with garnish if desired. Variations: - substitute 2 cups steamed chopped carrots, or 2 cups steamed 2298 Wine Vinegar 0.25c To quote the author, "This is one of those recipes one should watch while it is being prepared because the actual preparation is much less complicated than its description. A pasta machine would be helpful because the actual preparation is much less complicated than its description. Prim is the time when Italian-Jewish housewives display their artistry and patience in making the most varied types of sweets to make this joyous holiday especially festive. Lightly beat eggs and salt together. Gradually add 1 1/4 to 1 1/2 cups of flour and mix until a rather soft dough is formed. Knead for 1 minute, then roll out as thin as you can. With a pizza cutter or with a very sharp knife, make 24 2"x6" strips. Heat the oil in a small frying pan until a piece of dough dropped into it sizzles immediately. Holding one strip of dough at one end with your hand, plunge the other end of the strip into the hot oil 1 inch deep. At once insert the frying part of the strip between the prongs of the fork with your other hand. Roll the fork in a counterclockwise motion while letting the rest of the strip slide into the oil. The strip will fry while it is rolling around the fork. When the manicotti is golden, hold it above the pan a few seconds to drip, then gently place on a paper towel. Repeat until all the manicotti are done. Heat half the honey in a small saucepan. As it starts to boil, drop 2 to 3 manicotti in it for a few seconds to be coated with honey. Lower the heat and continue to dip the manicotti in the hot honey sauce until all have been coated, gradually adding additional honey. Cool thoroughly before serving. YIELDS: 24 Serves :6 KeyWords :Breadmaker Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Moscardini di Purim Combine all the dry ingredients in a small bowl. Add the egg and egg yolk and mix well. Shape mixture with your hands, a teaspoonful at a time, into 3 inch sticks. Place on an oiled and floured baking sheet, about 2 1/2" apart. Flatten with a fork. Bake in a preheated 350F for 10 minutes, then transfer to a cooling rack. YIELDS ABOUT: 2 1/2 dozen *To toast hazelnuts or almonds, place them on a cookie sheet and place the sheet on the top rack under the broiler for 4 to 5 minutes, stirring a couple of times. Allow to cool for at least 10 minutes before chopping in a processor or blender. bread cycle. This makes a very nice (rich) white bread. Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. mb. ca/~netdir/recipe Notes Watercress and Swiss chard are good substitutes for dandelion since they all have a slightly bitter but appealing taste. Mix the chili flakes, lemon juice, soy sauce, and sugar together. Let stand for 15 minutes. Heat the oil in a wok or skillet and over moderate heat fry the garlic for 1 minute. Add the squid slices and stir fry for 2 minutes. Add the chili/lemon mixture and continue to fry. Add the dandelion greens and cook for 2 minutes more. Do not overcook since it toughens the squid. Serve warm with other dishes. Berry, "300 Sensational Salads" Notes ********** RECIPE ENDS ******** ning once. Serve hot in the buns. bine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. d 14225 Finely chopped fresh mint 1.00tb Mix nuts with corn. Melt butter and sugar and syrup. When melted add baking powder then pour over corn and mix. baking pan. Add butter, garlic salt, onion salt, and cheese, a small amount of each at a time, and toss. Heat in the oven for 5 to 10 minutes to melt the cheese, stirring gently once or twice. YIELD: Makes 4 quarts. her and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 To make the duxelles, first chop the 6 oz mushrooms plus the stalks from the big flat mushrooms on which you will sit the quails. Chop finely, using a knife, not a food processor. Mix in 1 very finely chopped garlic clove, about 9 tablespoons chopped fresh parsley, 3 tablespoons snipped chives and 1 heaped tablespoon fresh tarragon (or a generous 1 1/2 teaspoon dried tarragon if fresh is not available). Cook the mixture in a little butter over moderate heat for 3 minutes or so, stirring often. Season well with salt, pepper and about 2 teaspoons lemon juice. Let the duxelles cool before using it to stuff the birds. Spread it gently between the flesh and the skin, all over the breast area, to plump up the quails prettily. Secure the flap of neck skin under each bird with a wooden toothpick. If the skin is torn, put the stuffing into the body cavities instead. Tie up the legs of each bird to keep it neatly shaped. Make about 5 oz garlic butter and reserve it. Choose a roasting tin or baking dish just large enough to take the 6 flat mushrooms side by side. When ready to cook, melt a nugget of the garlic butter in the roasting tin. Turn the birds in it to coat them with fat, then arrange them, breast down, on a rack suspended across the roasting tin. Bake at 425 F (220 C) gas mark 7 for 15 minutes. Put the mushrooms in the tin, arranging them gill side up, and dot them with the rest of the garlic butter. Put the rack of quails back on top of the tin and turn the birds breast side up. Position the birds carefully, placing each one above a mushroom so that the meat juices will drip on to the mushrooms during cooking. Bake for 20 minutes or so until the birds and mushrooms are perfectly cooked. Sit the birds on the mushrooms and serve straight away, or cover and keep hot at 250 F (120 C) gas mark 1/2 until ready to serve. Rice, couscous or burghul, and crisp peppery watercress go well with this dish. Make a well in centre; add buttermilk and orange rind. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* 1. Break both the chocolates into chunks and place them in the top of a double boiler over simmering water. Heat until melted, stirring occasionally. Set aside and cool to lukewarm. Whip the cream until it is stiff and doubled in volume. Set it aside. Beat the egg whites until they form soft peaks. Then add the confectioners' sugar 1 T. at a time, beating constantly until the whites are stiff but not dry. Set them aside. Combine the praline paste, salt, and creme de cacao in a large mixing bowl. Stir well, and add the egg yolks. Whisk until smooth. Add the melted butter, espresso and melted chocolate to the praline paste mixture, and blend thoroughly. Then, using a rubber spatula, fold in the whipped cream. Finally, very gently, fold in the egg whites. Spoon the mousse into individual bowls or a large serving bowl. Cover and refrigerate for 8 hours before serving. 4989 Salt 0.12ts 4989 Water 0.75c 4989 Lemon juice 2.00tb Preheat oven to 400F. Make enough pie enough to roll into 12 6"x6" squares (about a double batch. ) Sprinkle each square with 1 tsp grated cheddar. Peel and core apples and place one on each square. Fill the centre of each apple with 2 tsp (or 1 heaping tsp) of mincement, 1 tsp of rum, a dot of butter and 1 Tablespoon sugar. Bring diagonally opposite corners of dough over the apple to form ears at the top. Cover the 'ears' with aluminium foil. Mix the brown sugar, cream and grated lemon rind. Brush the dumplings with this mixture and bake 35 to 45 minutes in 400F oven. Remove foil, brush ears with cream mixture and return to oven till 'ears' are brown. Serve warm to plain cream or sweetened cream, flavoured with rum. Note from Anne MacLellan: Mme Benoit does not give total amounts for cheese, sugar, mincement and rum. I used Meal Master's conversion to decimal and back to calculate the total amounts. To quote Mme. Benoit,"In Quebec these were baked in deep brown earthenware pudding dishes and served on a hot wooden board or tray surrounded by autumn leaves or boughs cut from the Christmas tree. It was a traditional in our family to serve these dumplings after we had finished decorating the Christmas tree. " 4990 Apricots, fresh 27.00oz 4990 Butter 3.00oz Spread the oil in a frypan or baking dish. Place the salmon steaks next to one another, but not overlapping. Add the lemon juice and peel, peppercorns, salt, onion and just enough hot water to cover the fish. Cover and poach on top of the stove (if using frypan) over low heat, for 10-12 minutes or in 325F oven (in baking dish) for the same length of time or until the salmon flakes. Allow the fish to cool in the liquid. Drain well and remove the skin. Arrange on platter, then cover completely with the following sauce. Serve with a cucumber salad. Sauce Verte: Chop the vegetables coarsely and put in blender with lemon juice. Cover and blend until it turns iinto a sort of mush with small bits of this and that in it. Add the mayonnaise and blend. If you don't have a blender, chop the ingredients very finely and blend them into the mayonnaise with the lemon juice, crushing them as much as possible to give color to the sauce. From the author, "Use salmon steaks for this colourful and tasty dish. It is then easy to make it for 2 or 10. " Stir in the wheat flakes, whole wheat flour, and enough of the white flour until the dough starts to leave the sides of the bowl. Turn the dough out onto a floured working surface and let rest while you clean out and grease the bowl. Knead the dough, adding more white flour as necessary, until it is smooth and resilient - about 5-8 minutes. Make stuffing by combining bread, currants, apples, thyme, salt, pepper and melted butter. Stuff, truss and tie goose. Prick bird all over with fork. Heat oil in roasting pan on top of stove, brown goose lightly on all sides, then drain off pan drippings. Set goose breast side up, add a little water, cover and roast at 375 degrees for one hour. Combine chopped onion, carrot, celery, the garlic, bay leaf, cloves, thyme and marjoram. Discard fat from roasting pan, add vegetable mixture and continue roasting uncovered 20 - 25 minutes per pound (three to four hours in all) draining off fat at intervals and adding more water as required. Transfer cooked goose to platter and keep warm. Skim off remaining fat in pan and heat dripping and vegetables on top of stove until mixture is reduced. Then stir in white wine, tomato paste and chicken bouillon. Simmer for 10 - 15 minutes, then strain gravy. A little cornstarch mixed with water may be blended in to thicken gravy, if desired. Serve goose with gravy, applesauce, mashed potatoes and braised cabbage. Six to eight servings. From The Gazette 90/12/1 9. cup) shredded cheddar 4.00oz f 10481 2 tsp. dried dill weed 1.50ts g 10481 Skim milk 1.00c h 10481 Egg whites Vegetable oil 1. Place oven rack in center of oven; heat to 350~F. Coat sides and ends of 15-1/2 x 10-1/2 x 1 inch jellly-roll pan with oil; line pan with oiled parchment or waxed paper, overhanging 1 inch on one end of the pan. Reserve. Melt chocolate with 2 tablespoons of the espresso and the creme de cacao. Beat egg yolks in medium mixer bowl at high speed 1 minute; gradually beat in granulated sugar. Continue beating until mix- ture is pale yellow and slightly thick; about 3 minutes. Gradu- ally beat chocolate mixture into egg-yolk mixture. Beat egg whites in large mixer bowl at high speed until stiff but not dry peaks form. Fold chocolate mixture thoroughly into whites. Spread mixture in reserved pan in even layer using the back of a large wet spoon. Bake 15 minutes. Transfer pan to wire rack and cover with a slightly dampened lightweight kitchen towel; cool to room temperature. (Cake can be set aside covered at room temperature 2 to 3 hours). Remove towel. Overlap, side by side, two 16-inch sheets of waxed paper on work surface. Sprinkle top of cake evenly with cocoa. Loosen sides and ends of cake. Invert cake onto waxed paper; remove pan and peel parchment liner from cake. Reserve cake. Whip cream in chilled mixer bowl at high sped until soft peaks form. Add powdered sugar and vanilla. Continue beating cream while drizzling in remaining 3 tablespoons espresso; beat until stiff peaks form. Spoon whipped cream onto cake; spread evenly, leaving 1-inch border of cake uncovered along one long side and both ends. Beginning with the long side covered with cream, carefully roll up cake jelly-roll fashion (use the waxed paper to help turn the roll, but do not roll paper into the cake). Work as gently as possible. (Cake will crack a bit on the sides) . Then roll entire cake snugly in waxed paper; place seam-side down on baking sheet. Refrigerate until well chilled, about 2 hours. Prepare Chocolate Glaze. Wile glaze is cooling, fold a 15 x 7-1/2 inch piece of parchment paper wit a letter-fold to form a triple-thickness 15 x 2-1/2 inch strip. Place wire rack (or two small racks) long enough to accommodate length of roll, on baking sheet, and place parchment strip lengthwise on rack. Remove waxed paper from cake; place cake seam-side down on parchment strip . Pour Chocolate Glaze very slowly over cake to coat evenly; use a spatula to spread around bottom curve of cake. (Scrape glaze drippings from baking sheet with spatula into small bowl; let stand 3 minutes. Drizzle crosswise over cake at 1/2 inch intervals, building up smooth ridges, if desired. ) 1 3. Refrigerate cake until glaze sets, about 45 minutes. Transfer cake to serving platter . Cut roll cross- wise into 1 to 1-1/2 inch slices. Serve immediately. Chocolate Glaze 1. Measure butter, coffee, rum and corn syrup into small saucepan. Heat over low heat to boiling; boil slowly, stirring constantly, 1 minute. Remove from heat. Stir in chocolate and whisk until smooth. Let stand until glaze cools and thickly coats a wooden spoon dipped into it, about 12 minutes. Use immediately. ange juice, 1 tsp. at a time. Thoroughly knead for about 10 minutes. Separate the marzipan into several sections, on for every color required for your sculpture. In a separate small mixing bowl for each color, place the marzipan portions and cover the bowl tightly with a clean cloth tied securely or with aluminum foil. Allow th Cook rice in rapidly boiling salted water. Drain and place in strainer over heat until rice is dry fluffy. Make a custard of the milk, egg yolks, sugar and vanilla. Pour over rice which had been places in a buttered baking dish. Drop spoonfuls of strawberry jam over the surface and then cover with meringue which has been made by adding the 4 tbsp. of sugar to the beaten egg whites. Sprinkle with coconut. Bake in a slow oven at 315 F. for 20 minutes. Serve hot or cold. Serves 8. AR/92 "This light cheese is traditionally spread on cornbread and served as a midday or after dinner snack with a side order of black olives. When goat's milk is substituted for homogenized milk, the cheese takes on a piquant flavor that brings back memories of the goat cheese made in Portugal. Make this ahead of time so that the cheese will be spreadable or thick enough to slice. Use leftover in cooking as you would ricotta cheese. " Dissolve rennet tables in lukewarm water. Combine dissolved tablets and remaining ingredients in a heavy saucepan. Using your hands, mix ingredients thoroughly over low heat for about 5 minutes or until mixture is dissolved and lukewarm. (Do not overheat or milk will not curdle. ) Immediately remove from heat, cover and set aside for 2 hours. Using knife, cut through cheese in a few places , then set aside for 10 minutes. Spoon cream mixture into 3 inch bamboo steam, lined with 2 layers of cheesecloth. (You can also use small baskets or other molds with holes in bottom and sides to allow liquid whey to drain. ) Cover with cheesecloth. Place small plate down to force liquid whey out of the soft curds. Refrigerate cheese for 24 hours (although it can be eaten after 18 hours if you prefer very soft cheese. ) Drain excess liquid occasionally, especially in the first 2 hours. Refrigerate for up to 3 days. MAKES: ABOUT 4 cups (1 litre) :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. Ground cloves 4.00 ts Baking soda 2.00 c Unbleached white flour 2.00 To 2-1/2 cups whole wheat 0.00 flour 0.50 c Whe Prepare pie crust according to package directions for a two-crust pie using a 10 inch pie plate. Place 1 prepared crust in pan, trim edges if necessary; set aside. In medium skillet cook onions in oil until tender, remove from heat. Stir in 1 cup chopped tomato, olives, garlic powder, chili powder, and blackpepper; set aside. In small bowl, beat together eggs and 1 1/2 T hot pepper sauce, reserve 2 t of this mixture. To remaining egg mixture add 1/2 cup shredded Monterey Jack cheese and 1/2 cup cheddar cheese. Sprinkle remaining cheese over bottom of pie crust lined pan. Spoon onion mixture evenly over cheese. Carefully pour egg mixture over cheese; spread to cover. Top with second crust; seal edges. With sharp knife, slit crust in decorative design in several places. Brush with reserved egg mixture. Bake at 375 degrees for 45 to 55 minutes or until golden brown covering with foil if edges become too brown. Let stand 5 minutes. Meanwhile, combine sour cream and Salsa and Sour Cream Snack and Dip Seasoning; mix well; set aside. Combine fresh tomatoes and hot pepper sauce to taste; set aside. Cut quiche into wedges and serve topped with sour cream and tomato mixtures. at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Preheat broiler. Heat oil in medium-size skillet. Lightly fry the tortillas one at a time in the hot oil until crisp. Fry only a few seconds; the tortillas will burn if kept in the oil too long. Top each tortilla with cheese and chillies. Broil about 1 minute, or until hot and the cheese is bubbling. Watch carefully to avoid burning. Serve immediately with Spanish Sauce. SPANISH SAUCE: 1. Placethe onion, tomatoes, chilies, bell pepper, garlic and salt and pepper in a saucepan. Add just enough chicken broth to cover. Place a lid on the saucepan and simmer 20 to 25 minutes. Remove from heat and set aside. Note: Sauce may be stored and used with other dishes. e onions toast white bread and do it in dishes and good almond milk also and do them about and serve it forth. " Excerpted from _Two Fifteenth Century Cookery Books_. compiled and updated by Maxime de la Falaise _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett. eep frying Prepare pie crust according to package directions for filled one crust pie,using a 9" pie plate. (Refrigerate leftover crust for later use. ) In a large bowl,combine remaining ingredients; mix well. Pour into unbaked pie crust. Bake @ 350 degrees for 35 to 40 minutes or until knife inserted in center comes out clean. Let stand 10 minutes before serving. Makes 6 to 8 servings. 0.50ts b 10617 Yeast Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 and bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean. ients: 3.00 c Sifted all-purpose flour 2.00 ts Baking powder 1.00 ts Salt 1.00 ts Sugar 1.00 Tb Butter 0.75 c (to 1c) Warm milk 2.00 Tb Melted butter 1.00 x Fat for deep frying Instructions: Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is ve Heat oven to 425 degrees. Prepare pastry. Ease into quiche dish, 9 X 1-1/2 inches, or pie plate, 9 X 1-1/4 inches. Sprinkle bacon, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS; 630 CALORIES PER SERVING. reheated to 365 degrees). SAUTE ONION IN OLIVE OIL until softened. Add garlic and saute another 2 minutes. Add tomatoes, 1/2 teaspoon herbes de Provence. Cover and simmer 10 minutes. Uncover and simmer 10 minutes more. Remove from heat and add the eggs beaten with anchovies, oil, tomato paste, parsley, paprika and cayenne. Pour into prepared shell and top with olives, grated cheese and little oil. d Mahon Notes ********** RECIPE ENDS ******** 1.00tb Preheat oven to 350 deg F. Combine Bisquick, 1/4 cup sugar, and 1 teaspoon cinnamon. Add applesauce, milk, egg amd oil, and beat vigorously for 30 seconds. Fill greased muffin pans 2/3 full and bake 12-15 minutes. Cool slightly and remove from pans. Mix remaining sugar and cinnamon. Dip tops of muffins in melted buter, then in sugar-cinnamon. Makes 1 2. 0.00 n 20366 Indian chili powder * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears s 20366 Grated fresh coconut Stir chicken, ham, turkey, beef or pastrami into sauce. Cover and simmer about 5 minutes or until meat is hot. Fill buns with meat mixture. 6 SANDWICHES; 195 CALORIES PER SANDWICH. To Microwave: Mix sauce ingredients in 4-cup microwavable measure. Microwave uncovered on high 4 to 6 minutes, stirring after 2 minutes, until sauce is slightly thickened Stir chicken, ham, turkey, beef or pastrami into sauce. Cover tightly and microwave on high 5 to 7 minutes or until meat is hot. Vegetable oil In small saucepan, cook onion and garlic in margarine until tender. Add remaining ingredients; bring to a boil. Reduce heat; simmer uncovered 15 to 20 minutes. Use as basting sauce for pork, chicken or beef. Refrigerate leftovers. MICROWAVE: In 1-qt glass measure, microwave margarine on full power (high) 30 to 45 seconds or until melted. Add Onion and Garlic. Microwave on full power (high) 1 1/2 to 2 minutes, or until tender. Add remaining ingredients; cover with waxed paper. Microwave on full power (high) 3 to 5 minutes or until mixture boils. Microwave on 2/3rds power (medium-high) 4 to 5 mins. to blend flavors. Proceed as above. ruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. Unbleached flour; sifted 4.00 t Baking soda 2.00 ea Eggs; lg, slightly beaten Instructions: Combine the raisins and water in a 3-quart saucepan and bring to a boil. Boil, un In a large bowl combine ground beef and quick salt. Mix and leave overnight in the refrigerator. Next day add pepper, liquid smoke and garlic powder. Mix well, divide into 3 rolls. Bake at 225F for 4 hours on broiler pan on lower rack in oven. Wrap in paper towels to absorb grease. Refrigerate or freeze. mixture. Stir until just moistened. Spoon the batter into 6 greased (1-lb) vegetable cans. Bake in a prehea * 2 to 2 1/2 Cups cut-up Cooked Beef ** Carrots to be cut into 2 1/2-inch Strips *** Potatoes to be pared and cut into 1 1/2-inch pieces cook on high (100%) to boiling, 10 to 12 minutes; stir. Cover and let stand 5 minutes and microwave until vegtables are tender,10 to 12 minutes more, stirring every 5 minutes. Cool in the cans for 10 minutes before turning out onto wire racks to cool to room temperature. Notes ********** RE In ducth oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with parmesan cheese. Refrigerate or freeze leftovers. Make-Ahead Gazpacho Make-Ahead Sausage Souffle Make-Their-Own-Pizza ***** Combine all ingredients store in sealed container. Makes 5 c ay Barbecued Game Hens With Sweet Spicy Lime Sauce Malayan Lobster Curry Malfatti Cheese And Spinach Dumplings Louisiana Chicken Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Patties Dilute the broth using the juice from the red beets instead of water. Put aside the beets for other uses. Add 1 cup water. Cook the barshch for 5 minutes. Season. Add wine. Serve in cups with Patties. Low-Fat Glazed Chicken In Crockpot Luau Pork Teriyaki Luscious Lemon-Filled Cupcakes Ma-Po Tofu Partially thaw fish. Cut in 1 inch (2 cm) pieces. onion in butter until translucent. Stir in soups, milk and water. Slowly bring to a boil. Add fish and simmer 5 to 8 minutes or until flesh is opaque and flakes easily. Sprinkle with parsley. * or Boston bluefish, haddock, turbot Typos by Vern - Know-wud-I-mean Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) Combine the dry ingredients, then cut the butter into the flour until the mixture resembles coarse crumbs, then add the cheddar cheese. Combine the milk and eggs then add the mixture to the cheddar mixture. Stir until just moistened, then spoon into a greased 9 X 5-inch loaf pan. Bake at 375 degrees F. hour. Remove from the pan immediately and let cool on a wire rack. :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pat chicken dry. Season with salt and pepper. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken and cook until springy to touch, 4 minutes per side. Remove from skillet; keep warm. Increase heat to high. Stir broth and vermouth into skillet. Boil until reduced by half, scraping up any browned bits. Remove from heat. Mix in lemon juice and capers. Place chicken on plates and pour sauce over. Garnish chicken with lemon slices. 4 servings. --------- BIGA -- Put cheese log in cooker. Dump in ROTEL. Heat. Stir chilies into melted cheese. Serve with 'crunchies' such as chips and veggie sticks, etc. Add flour and salt, mixing until dough binds well. Knead well, making sure to use enough flour to prevent sticking. Place in lightly oiled bowl. cover and let rise until tripled in bulk, about 3 hours. Do not punch down. REMOVE THE SKIN FROM THE CHICKEN BREASTS and place breasts in a pot. Put in enough cold water to cover the chicken, add the salt. Bring the mixture to a simmer, cook for 5 minutes. Turn off the heat and cover tightly. Let the chicken sit in the hot water for 10 minutes. While the chicken is sitting, combine the sauce mixture ingredients together in a blender and set aside. Toss the lettuce with the white rice vinegar and place on a platter. Remove the chicken and allow to cool. Pull off the meat, finely shred and toss with the sauce. Place the chicken with sauce on top of the lettuce and serve at once. 450 oven, bake until deep golden brown and hollow sounding when tapped on the bottom, about 40 minutes. BIGA: Stir yeast into 1/4 cup warm water and let stand about 10 minutes. Add remaining ingredients and mix with a wooden spoon 3-4 minutes. Quick Coconut-Praline Filling Coffee Cake. Grease jelly roll pan, 15-1/2 X 10-1/2 inches. Mix coconut pecan frosting mix, milk, 2 tablespoons margarine and the cinnamon. Roll dough into rectangle, 15 X 10 inches, on lightly floured surface. Sprinkle with coconut pecan frosting mixture and press into dough. Roll up as for jelly roll, beginning at 15-inch side. Cut roll lengthwise in half. Place strips, filling sides up and side by side, on pan. Twist together gently and loosely. Cover and let rise about 45 minutes or until double. Heat oven to 350 degrees. Bake 25 to 30 minutes or until golden brown. Immediately remove from pan; cool slightly. Sprinkle with powdered sugar. 1 COFFEE CAKE (16 SLICES); 215 CALORIES PER SLICE. When twisting this coffee cake, try not to stretch the dough too much to keep a pretty shape with the filling inside. 0.50lb 2051 Fresh, chopped kale 1.00lb * OLD BAY SEASONING is a prepared blend of celery salt, spices and paprika; look for it where spices are located. In a large bowl, combine crushed crackers and next 5 ingredients. With fingers, pick through crabmeat to remove any shells. Place crabmeat in bowl with cracker mixture; with rubber spatula, gently fold mixture together. Form into 4 patties. Spray a large skillet with non-stick cooking spray; heat over medium heat. Add patties, cook until browned 12-15 minutes. Serve with Coleslaw (optional) FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :True Garlic Bread Serves :6 KeyWords :Garlic Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large bowl, combine the rice, 1 1/2 cups of the milk, the sugar, vanilla, lemon zest, and salt. In a small bowl, beat the remaining 1 cup milk and the eggs until thoroughly blended; stir into the rice mixture. Pour into a 2 or 3 quart casserole. Bake in a preheated 350F oven for 30 minutes. Stir gently and dust with the nutmeg. Continue to bake 40 more minutes, or until set and lightly browned. Cool slightly, then serve warm, with cream, if desired. (This may be done In a saucepan combine the fish stock with the tomato juice, gelatin, salt, pepper, sugar, egg shells and egg whites and heat slowly, stirring constantly, until the mixture boils up in the pan. Remove the pan from the heat and stir in the cognac. Strain the mixture through a sieve lined with a flannel cloth that has been rinsed in cold water and wrung out. If the aspic starts to set or becomes too firm it may be reheated, then brought to any desired temperature. t. Use a whisk until the dou hinly slice Onions and Cheese. Cut bread into 1 inch slices and oast. In dutch oven, cook Onions and Sugar in hot Oil over medium eat for 15 to 20 minutes or until deep golden brown, stirring fre- uently to prevent burning. Slowly add broth and Pepper; bring to a Oil. Reduce heat, cover, and cook slowly for 20 minutes. Ladle into venproof container or individual ovenproof bowls. Place bread slices n top and add Cheese. Place under brOiler 3 to 4 inches from heat nd cook 3 to 5 minutes until Cheese is hot and bubbly. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. In a bowl, mix yeast with water. Add salt & garlic. Beat in as much flour as you need until the dough forms a cohesive ball. Spoon the dough into a loaf pan. Let rise till the dough reaches the top of the pan. Preheat oven to 350F & bake for 1 hour. Anne Lerner, "Breads You Wouldn't Believe" Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Combine cocoa, sugar, corn syrup, milk, and sour cream in heavy saucepan. Heat over medium flame, stirring constantly, until mixture begins to boil. Immediately turn off heat; stir in butter and vanilla. Serve warm. Makes enough for 4 good-size hot fudge sundaes. dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if y * chopped walnuts Brownies Brownies have been an American favorite for close to one hundred years. Time your brownies carefully so they do not come out too "wet" or "dry": test for doneness several times during baking. Your guests won't know you've used a packaged brownie mix for this one-and don't tell them. Prepare brownies as directed on package, stirring chocolate chips or walnut pieces into batter before baking. Let brownies cool, cut into 1 1/2-inch squares and refrigerate for 2 hours. To prepare icing, cream together butter, salt, peppermint extract and confectioners sugar until smooth. Spread over brownies. Let icing set. Spread chocolate fudge topping over the top of each frosted brownie square. Place the brownies in the freezer for 5-10 minutes. Remove and serve or keep in a cool spot until serving. Yield: 2 4. Elizabeth Esch, Silver Spring, MD Randy Shearer 00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In 2 quart microwave safe casserole, stir together pasta, chow mein and broth. Cover; microwave at high 8-10 minutes, stirring once, or until pasta is tender. Stir in cashews and soy sauce to taste. Olive oil 3.00 oz Stale Italian bread 0.00 -or French bread 2.00 md Onions; finely diced 8.00 Garlic cloves; crushed 3.00 tb Fresh marjoram leaves -=OR=- 2.00 ts -Dried marjoram leaves 0.00 Brown the orzo and garlic in butter in a heavy casserole over medium heat, stirring constantly, 2 to 2 1/2 minutes until golden brown. Sprinkle on the onion soup mix and mix in. Add water or stock and stir well. Cover and simmer for 10 minutes. Add sliced mushrooms; do not stir. Cover and simmer for another 10 minutes. Sprinkle on and stir in parsley. Cover and let stand for 5-10 minutes until all liquid is absorbed into the pasta. Roughly crumble the bread into 1/4-inch pieces, a In bowl, combine liverwurst, green onion, parsley, walnuts, brandy, Worcestershire sauce, thyme, pepper and nutmeg. Refrigerate at least 1 hour. In small skillet, heat oil over medium heat; quickly saute onion. Cover, reduce heat to low and cook onion for 10 minutes. (It shouldn't brown). Meanwhile, in small saucepan, combine apricots, orange juice, raisins, sherry, lemon juice, lemon rind and orange rind. Cover and simmer 15 minutes over medium-low heat. Remove from heat; add onion, blackberry preserves and pepper. Cool. Spread about 1 tablespoon pate on each toasted bread slice. Top each with heaping teaspoon marmalade. Garnish with minced parsley. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out the dough again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the fi GARNISH: Herbed garlic Croutons, 1/4 c chopped fresh parsley and 2 T lemon peel, or grated Parmesan cheese, optional. In a Dutch oven or 4-5 qt saucepan, melt margarine. Add celery, garlic, and onion. Saute until softened, about 5 minutes. Add vegetable stock, peas, and white pepper. Over med heat, cover and simmer 5 minutes. Transfer mixture to bowl of food processor. Cool slightly. Puree. Return mixture to pan; add milk and nutmeg. Heat through, about 5 minutes, stirring constantly. Top each serving with garnish if desired. VARIATION: stir in 1 carrot, steamed and sliced, additional whole peas, or sauteeed and sliced mushrooms. Notes ********** RECIPE ENDS ******** >fy!DQ >G?Zd,CK !%.7;'03 %(@/;=,66AOKCQK ("%+&:;7ZWRnhctkg{plzokzokxokwnjwnjvmivmivmisliqliqlipmiqlipmiqlipmipmipminminminminminminmimlhmlhmlhlkglkgkjfkjfkjfkjfkjfkjfkjfkjfkjfkjfkjfijfijfhieghdghdfgcefbefbbc_bc_bc__c^ab^^b]^b]^b][a\Z`[[ Place 8 pear halves, cut-side up, in broiler-proof pan. Combine remaining ingredients. Crumble over pears. Broil 6" from heat 3 minutes, until browned. :,&C92JFARRLZ\VZ^XZ^Y^b]ed`feagfbgfbhgcihdkjflkgmlhmlhmlhmlhnmionjonjpokqplqpltqltqltqmurnurnvsovrqvrqxvumnl577!&%,21&.- #$&+, ''!)) (+(14!-/)57AMQ4CF 036GJYlqk~ ^rw^tzUo{h Fdu?`pQr 7\xIm Combine lettuce, tortilla chips, tomatoes and olives in large bowl. Combine Pace Picante Sauce and dressing in screw-top jar or small bowl; shake to mix well. Pour over salad; toss lightly. Sprinkle with cheese and bacon. Serve immediately with additional Pace Picante Sauce. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat milk to boiling point. Place all other ingredients in an electric blender, and add hot milk. Blend at low speed one minute. Stir with a rubber spatula to remove bubbles. Pour into pot de creme cups and chill several hours before serving. Thomas H. Morton cup graham flour 1/3 cup safflower oil 1 cup alfalfa sprouts Let the raisins sit in the orange juice to get plump. Prepare a sponge first by dissolving the yeast in 2 c Dredge raisins in small amount of flour, sift dry ingredients together and add raisins and cereal. Beat eggs slightly, add milk and melted shortening, blend well with first mixture but do not overmix. Bake in greased loaf pan 350 F. about 1 hour. Note: Type of cereal not given, corn or bran could probably be used. . Meanwhile toast the soy flour by heating in a skillet over a medium flame, stirring constantly and turning until the flour become Sift flour once, measure, add baking powder, salt, and sift again. Cream shortening, add sugar, cream together thoroughly. Combine egg and milk. Add flour to creamed butter and sugar, alternately with milk mixture, small amount at a time, beating after each addition until smooth. Bake in greased muffin pans, or baking sheet, in hot oven 425 F. 25 minutes, or until done. oured work surface to rest while you clean out and grease your bowl. Melt the butter in a saucepan. Remove from heat, stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve over hot cooked rice. If desired, serve with condiments such as chopped peanuts, coconut or chutney. , and form 2 loaves. Place in greased 9-inch bread pans and let rise again covered with a towel "These crackers cannot truly duplicate the lightness of traditional soda crackers, but they take a fraction of the time to make, and they are delicious in their own right. Plain, slightly biscuity crackers, they go well with soups or stews. 350~ F 25 to 30 minutes Preheat the oven to 350~ F. In the food processor or a large bowl, combine the flour, salt, and baking powder. Cut the shortening into the flour until the mixture resembles coarse meal. Add the water, little by little, and blend to form a dough that will hold together in a cohesive ball. Divid the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out somewhat thinner this time, about 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2-inch squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 80-8 5. INS ******** Title :Toasted French Bread With Pistachio Butter Serves :8 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. om heat until bread is hot and top is lightly browned. Slice and serve. Makes 6 to 8 servings. Notes ********** RECIPE ENDS ******** hours. Drain & Rinse vegetables in a colander Cut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. gerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but Coat A Large Skillet With Cooking Spray. Place Over Medium Heat Until Hot. Add Turkey & Onion; Cook Until Turkey Is Browned, Stirring To Crumble. Drain Well. Return To Skillet. Stir in Water & Italian Seasoning, Salt, Garlic Powder & Tomato Paste. Bring To A Boil. Reduce Heat & Simmer Uncovered 10 Min. OR Until Thickened, Stirring Occasionally. Serve Over Spaghetti; Sprinkle With Cheese. 334 Cal. Per 3/4 C. Sauce, 1/2 C. Spaghetti & 1 1/2 t. Cheese. (Fat 1 2. 2, Chol. EVERYDAY VINAIGRETTE Cubed skim-milk mozzarella cheese can be used instead of crumbled Feta cheese. Rice vinegar, cider vinegar or balsamic vinegar can be used instead of lemon juice. Trim, wash and dry spinach. Tear into bite-sized pieces to make about 10 cups, lightly packed. Place in salad bowl. Add alfalfa sprouts, cheese and sunflower seeds. In small measuring cup, bowl or jar with screw top, combine oil, lemon juice, water, garlic, mustard, salt and pepper. Mix well. A beefy dish which can be served over rice or pasta. Brown ground beef and onions, and drain fat. Add a can of creamy vegetable soup like cream of mushroom or cream of onion and 1/2 can of water. Add spices and cook until hot. A lot of spices are not needed because the soup has enough flavor. Additional cooking time will thicken the broth. MEAT: CHOOSE ONE VEGETABLES: 2 CUP TOTAL OF ANY Frozen stir fry vegetable combination thawed Sliced fresh mushrooms Canned mushrooms drained Shredded/thinly sliced carrot Julienne carrot strips Sliced/chopped carrot Thinly sliced onion Strips/chopped green/red/yellow bell pepper Fresh broccoli flowerets Fresh cauliflowerets Pea pods SEASONING SAUCES: 1-2 TABLESPOON OF ANY ONE BELOW (OPTIONAL) Worcestershire sauce light/dark Soy sauce Teriyaki sauce Chili sauce Steak sauce Cooking wine HERBS & FLAVORING: CHOOSE ONE OF 1/2 1 teaspoon basil leaves 1/2 1 teaspoon marjoram leaves 1/4 1/2 teaspoon thyme leaves 1/8 teaspoon garlic powder 4 8 drops bottled hot pepper sauce Chicken/beef flavor instant bouillon Grated parmesan cheese In medium skillet, heat 2 to 3 tablespoons vegetables, olive or peanut oil. Add meat and vegetables; stir-fry until hot and vegetables are tender. Stir in seasoning sauce (if desired) and herbs. Prepare 1/2 of a 1 pound package of any pasta according to package directions; drain. Add to stir-fry mixture; toss to mix. Heat through. Serve immediately. Refrigerate leftovers. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix ligh Parsley for garnish Combine turkey, cracker meal and Egg Beaters in small bowl until well blended. Shape into 8 oval patties. Melt margarine in large skillet over med-high heat. Brown patties on both sides. Blend cranberry sauce, water and bouillon; pour over patties. Bring to boil. Reduce heat, cover and simmer until done, about 20 minutes. Arrange patties on serving plate, spoon sauce over them and garnish with parsley. warm room. Then bake in hot oven, 400 degrees F, for 20 In dutch oven, brown ground beef; drain. Stir in next ten ingredients. Bring to a boil. Reduce heat; simmer 30 minutes. Prepare spaghetti according to package directions; drain. Add to soup mixture; heat through. Serve with Parmesan cheese. Refrigerate or freeze leftovers. ool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves Notes ********** RECIPE ENDS ******** Scrub and coarsley chop carrots, turnip, celery, peel and chop onions. Melt butter in 8-quart pan over medium heat. Add chopped vegetables and cook, stirring occasionally, until vegetables turn golden (about 15 minutes). Add water, salt, parsley, bay leaf, and thyme leaves. Cover and bring to a boil. Reduce heat and simmer for 1-1/2 hours. Strain and discard vegetables. Makes 2-1/2 quarts stock. You can adjust the seasoning to suit your taste by adding 2 cloves, peeled garlic, several peppercorns, or your favorite herbs. You can freeze extra stock for future use. Combine sugar, cocoa, butter and milk in a saucepan and boil over med heat for 1 min. Stirring constantly, fold in remaining ingredients. Drop with a teaspoon on wax paper and let harden. Work quickly because the hardening doesn't take long. Store in an airtight container because they can also dry out. COMBINE ALL THE INGREDIENTS except the pork in a non-reactive pan. Add the pork and marinate for 4 days, turning frequently. Keep covered in the refrigerator. Take out and wipe dry. Cook pork on a grid over burning coals to get a smokey flavor. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top. Bake 15-20 minutes at 350F. omit onions and garlic for even quicker rendition Place on greased baking sheet or griddle and bake at 450 for 45 CUT EACH QUINCE INTO QUARTERS, then cut quarters into pieces about 1/2-inch thick. Grasp each piece firmly and cut away peel and core with sharp knife. When all slices have been cored and peeled, cut each piece into small chunks. Don't worry about the fruit discoloring. In saucepan, combine water, sugar, spices and orange peel. Bring mixture to boil, stirring to dissolve sugar. Add quince. Reduce heat, cover pan and cook very slowly until fruit has turned a deep pink color, about 2 hours. You don't need to worry about overcooking as the fruit will hold its texture well. If cooked slowly, there should still be quite a bit of liquid in pan when fruit is done. Sort through cranberries, remove those that are not in good shape and rinse the rest. Add cranberries to cooked quince. If mixture seems too dry, add a little more water or cranberry juice. Increase heat a little and cook cranberries until they begin to pop open, 12-to-15 minutes. Use rubber scraper to gently mix them with quince. When done, refrigerate compote to cool, then stir in enough vinegar to balance the sweetness. 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020564 0000020565 0000020565 0000020565 0000020565 0000020565 0000020565 0000020565 0000020565 0000020565 Note: The author says that 1 tsp. dried mint could be used, but dried mint is nasty stuff, IMHO! Pour water into a 1-quart saucepan. Add quinoa; bring to a boil. Reduce heat to a simmer; cover. Cook for 10 to 15 min. , or until all water has been absorbed. While the quinoa is cooking, finely chop the tomatoes, parsley, and scallions. Add lemon juice, oil, and mint to tomato mixture. Stir in cooked quinoa and salt. Mix well. Let tabouli sit in the refrigerator for a day to blend flavors. Note: Also, she neglected to mention that tabouli is traditionally served at room temperature. The recipe was from Linda Najjar of Seattle, Washington, and the "Herb Companion" note on it said: "Substituting quinoa for the traditional bulgur wheat gives this tabouli a lighter, fluffier, and slightly nutty taste and enables people allergic to wheat to experience the flavorful joys of this Middle Eastern dish. 0000020571 0000020571 0000020571 0000020571 0000020571 ** "Use broth in which rabbit is cooked". The recipe didn't specify, but I assume that the rabbit is to be boiled. Cook the rabbit until tender, separate meat from the bones and cut into small pieces. Butter a casserole and put a layer of the potato filling in the bottom, then a layer of meat; add 1 Tbsp of sauce (made by combining the flour and water), seasoning, and continue until dish is filled. Bake at 350-F until brown (about 25 minutes). 0000020575 0000020575 Cook bacon in Dutch oven until crisp. Remove bacon, reserving fat in Dutch oven. Mix flour, salt, pepper and paprika. Coat rabbit pieces with flour mixture. Heat bacon fat until hot. Cook rabbit over medium heat about 15 minutes or until brown on all sides. Add mushrooms, onions, thyme and bay leaf. Pour stout over rabbit and vegetables. Crumble reserved bacon over mixture. Heat to boiling; reduce heat. Cover and simmer about 1 hour or until thickest pieces of rabbit are tender. Remove rabbit and vegetables to warm platter; keep warm. Remove bay leaf. Heat stout mixture to boiling. Mix cornstarch and water. Stir into stout mixture. Boil and stir 1 minute. Pour sauce over rabbit and vegetables. Sprinkle with parsley. 6 SERVINGS; 515 CALORIES PER SERVING. ts Pumpkin pie spice 0.50 ts Cinnamon 0.25 ts Ginger 1.00 Egg; beaten 1.00 c Milk 1.50 tb Canola oil 0.00 Candy to Have the butcher take off the chine bone--or at the very least score it through so that the chops can be cut. The ends of the chops should be 'Frenched". so you can see the bone. Put dijon all over the lamb. coat it well. Pat the bread cumbs on top of the mustard, so that they adhere. particularly important on the rounded side. the top. Place lamb in a pre-heated over. 450 degrees. Roast for about 35 minutes. This will give you a RARE lamb rack. the only way as far as I am concerned. Rest for 10 minutes and serve. Will serve two, or one very hungry person. Recipe was adapted from FINALLY MICHAEL'S (RESTAURANT) in Framingham, MA. Enjoy!!!!! e. Use candy to decorate. Try jelly beans for the eyes, a nonpareil for the nose, red shoe string licorice for the mouth, black shoe string for a bowtie and jelly beans for buttons. ** Dallas Mo HAVE YOUR BUTCHER TRIM the racks, exposing the bone. Remove the outer layer of fat and discard. Lay the racks in a glass dish and sprinkle with 1 tablespoon oil, 1/4 cup vinegar, garlic, coriander, salt and pepper. Cover and let stand at room temperature for 1 hour. Preheat oven to 450F. Pat racks dry and place fat side up in a roasting pan. Place in oven for 10 minutes, reduce heat to 350F and continue to roast another 15 minutes for medium rare, 18 to 20 minutes for medium. Meanwhile, place the bacon in a 10-inch skillet over medium heat and cook 3 to 4 minutes. Set the skillet aside. Remove the lamb from the oven and pour out the fat. Add chicken broth and stir to dissolve and scrape up any brown bits that have stuck to the bottom of the pan. Pour liquid into the skillet with the bacon. When it's time to put dinner on the table, cut the racks into chops and arrange them on a platter. Pour any juices from the lamb into the saucepan. Place the skillet over high heat, bring to a boil and add the mustard. Remove from the heat, beat in the rest of the oil and pour the sauce over the lamb. Minimize Minimize7 RestoreDown Restore Down3 RestoreUp Restore Up0 Open program2 Close Close program7 AppGPFault Program error7 MenuCommand Menu command3 MenuPopup Menu popup@ In a small mixer bowl or food processor bowl combine cheeses; let stand to soften. Add basil or oregano, mustard, Worcestershire sauce, and hot pepper sauce; beat with an electric mixer on low speed, or cover and process till well combined. (Mixture will be crumbly). Form into a ball. Shape into a 4-1/2 inch round about 1 inch high. Wrap in clear plastic wrap; chill several hours or overnight. Unwrap cheese round; place in a 6 inch cast-iron skillet or heavy pan. Cut into 6 wedges; separate wedges slightly. Place skillet or pan on the rack of a smoker or grill over slow coals. Cover and smoke for 5 to 7 minutes or til softened and heated through, checking often to make sure the cheese doesn't overmelt. (The cheese shouldn't loose it's shape or start to run. ) Top each wedge with a pimiento slice and herb sprig, if desired. Serve with warm vegetables and bread. Makes 6 appetizers. *It is important to use process cheese. Process cheese melts smoothly, giving an acceptable texture. **If you like, blanch or boil the vegetables ahead of time, cover and chill. Wrap in foil and reheat on grill while the cheese smokes. lf-rising flour 7.00 oz Soft brown sugar 1.00 Egg Instructions: 1. Steep fruit and sugar in cold tea ovrnight. Add egg and flour. 2. * Round steak should be cut into thin strips. Melt 1/2 cup butter in a large frypan. Brown meat over medium-high heat. Remove browned meat. In remaining butter, saute onion for 2 minutes. Add green bell pepper and mushrooms. Cook an additional 3 minutes. Melt 1/4 cup butter and add flour. Slowly add beef broth; cook until thickened. Stir in wine and seasonings. Add meat and mushroom mixture. Cover and simmer 45 minutes to 1 hour, until meat is tender. Serve with buttered noodles or dumplings. Boil the mixture for 5 minutes, and then simmer it, covered, for 25-30 minutes, or until the beans are just tender. Stud lamb shanks with slivers of garlic and rub them down with crumbled dried rosemary and salt to taste. In a heavy skillet, heat 3 Tbsp butter and 3 Tbsp oil over mod-high heat. Brown the lamb shanks and season them with salt and pepper. For Jello layers: Mix each flavor Jello in individual bowls with 1 cup boiling water. Let cool. For Filling: Mix and dissolve in saucepan the hot water and unflavored gelatin. Add sweetened condensed milk and heat over low flame. Bring to a boil, stirring occcasionally. Let cool. Place a 9 x 13-inch clear baking pan in the freezer, leveled evenly. Pour in first flavor of jello, let set about 4 minutes, until Jello is lightly set. Pour 2/3 cup filling over set Jello, let set about 4 minutes. Repeat layers with other flavors Jello and filling. Note: Be sure jello and filling layers are cool before adding next layer! Typed for you by Karen Mintzias ne. Transfer the shanks to the casserole and top them with the remaining beans. Pour the lamb braising liquid over all and add enough of the bean cooking liquid to just cover. Top the ca Using frozen raspberries will hasten the thickening process. Pour 1 cup boiling water on lemon gelatin; stir until gelatin is dissolved. Stir in 3/4 cup grape juice. Refrigerate until the consistency of unbeaten egg whites. Stir in peaches. Pour into 12-cup bundt cake pan. Refrigerate until set but not firm. Pour 1-1/2 cups boiling water on lime gelatin; stir until gelatin is dissolved. Stir in yogurt. Pour over lemon layer. Refrigerate until set but not firm. Pour 2 cups boiling water on raspberry gelatin; stir until gelatin is dissolved. Stir in 1-1/2 cups grape juice. Refrigerate until the consistency of unbeaten egg whites. Stir in raspberries. Pour over lime layer. Refrigerate about 4 hours or until firm; unmold. (Do not refrigerate longer than 48 hours. ) 20 SERVINGS; 125 CALORIES PER SERVING. Small Rainbow Party Molds: Use two 6-cup molds. Divide gelatin layers evenly between the molds. Pare and boil the potato in the quart of water, mash and mix sufficient flour with the water to form a smooth batter. Dissolve the yeast in 1 cup of lukewarm water and combine with the batter. Cover and set in a warm place and let rise for 4 hours. Add the rest of the ingredients and knead, adding flour as needed. Be careful not to get dough too stiff. Let stand for 2 hours, then form into loaves, place in bread pans and let rise until light. Bake at 400-F for 30 to 40 minutes. n Temp:0 Cream shortening and sugar. Add catsup and unbeaten egg. Beat thoroughly. Add raisins. Sift flour, measure, and sift with baking soda and salt. Add to first mixture. Mix thoroughly. Turn onto lightly floured board. Knead thoroughly. Form into roll 2 inches in diameter. Chill overnight. Cut in thin slices. Place on well-oiled baking sheet. Bake in hot oven (410 F) about 10 minutes. 24 servings. The Household Searchlight - 1.25 c Cranberry juice 3.00 c In a pot, combine the sugar, water, raisins, shortening & salt. Stir over a gentle heat until the sugar & shortening has melted. Raise heat & bring to a boil, stirring continuously. Simmer for 1 minute. Remove from heat & cool. Sift dry ingredients in a mixing bowl. Add the cooled mixture & mix well. Drop by the teaspoonful onto a cookie sheet. Bake at 350F for 15 minutes. Dried cranberries are sometimes called "ruby raisins. " SUCCESS HINTS: Place dried cranberries away Beat the cream cheese until smooth, then work in the raisins or cur- rants, ginger, salt and chutney. Add the sherry, a T at a time, until the mixture is of spreading consistency. PROTEIN: 10% CHOLESTEROL: 5. 3mg CARBOHYDRATES: 78% SODIUM: 289mg FAT: 12% Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. mb. Combine raisins, sugar, lemon juice, and flour. Add water. Cook over hot water, stirring constantly, until thick and smooth. Leonard Hodge, Murdock, KS. umber than "Italian Sausage With Green Peppers And Mushrooms". Notes ********** RECIPE ENDS ******** 13841 Salt 0.12ts f 13841 Vanilla 0.50ts * coarsely chopped Granola and brown sugar give this cookie its crunch and rich flavor. Preheat oven to 350. In a large bowl, measure all ingredients except raisins and peanuts. With mixer at low speed, beat ingredients until just mixed; increase speed to medium and beat 2 minutes, occasionally scraping bowl with rubber spatula. Stir in raisins and peanuts until mixture is well blended. Drop dough by heaping teaspoonfuls, about 2 inches apart on greased cookie sheet. Bake 10-14 minutes at 350 until cookies are lightly browned around edges. Remove cookies to wire racks and allow to cool completely. Store cookies in a tightly covered container up to 1 week. Variations: Chocolate-Granola Cookies: prepare dough as for Raisin Granola cookies but substitute 6 ounces of semi-sweet chocolate pieces for half cup of raisins. Date-Granola Cookies: Substitute 1 cup of chopped, pitted date. for raisins. Yield: 3-4 dozen. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer t 10 to 15 minutes. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. Place the fish in an oven dish and add salt and pepper to taste. Pour two cups of wine over the fish. Cook in hot oven about 25 minutes. Add a little more melted butter, stir in and cook for another 5 minutes. Cream together shortening, sugar, honey, egg and peel. Stir in flour, soda, salt and oats; beat well. Add raisins. Drop by tablespoonfuls onto greased baking sheets. Bake abouve oven center at 375 degrees for 8 to 10 minutes or until evenly browned. Let stand on sheets 2 to 3 minutes; remove to wire racks to cool. Makes about 36 cookies. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Steam raisins until plump. Drain. Cool. Scald 2 cups milk with sprigs of mint. Combine sugar, flour, and salt with 1/4 cup cold milk. Add to scalded milk. Cook over hot water, stirring constantly, until thick. Remove from fire. Cool. Remove mint. Add 3/4 cup cold milk, flavoring, and chopped spearmint. Pour into freezer. Partially freeze. Add raisins. Continue freezing until firm. If desired, spearmint flavoring may be substituted for fresh spearmint. 8 servings. Ruth Green, Fresno, CA. Bake on a hot ungreased griddle until cooked. Place each one in hot oil about 1 inch deep and fold over with tongs. fry until crisp. Notes ********** RECIPE ENDS ******** bage. Saute sausages and onion with 4 tablespoons of water until sausages are cooked through, water has evaporated, and sausages are browned. combine first 4 ingredients in a large bowl. Stir well. Combine butter, soy sauce, Worcestershire sauce, and hot sauce; mix well and pour over nut mixture, tossing to coat. Spread half of mixture in a 15 x 10 x 1-inch jellyroll pan. Bake at 325 degrees F. for 15 minutes. Cool and place in large bowl. Repeat with remaining mixture. Add raisins, and stir well. Store in an airtight container. Yeild: 9 cups. By that time also crinkly-leaved "savoy cabbage", named after the Cream sugar with shortening and peanut butter. Add eggs, raisins, and milk. Mix well. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Add flavoring. Mix thoroughly. Drop by teaspoonfuls onto well-oiled baking sheet. Bake in moderate oven (400 F) 12 minutes. 30 servings. Martha Mathews. Fresno, CA. Judd Publishing, Inc. Washington, DC MM Format by John Hartman Decorah, Iowa, 21 July 1996 Notes Cream butter, vanilla and sugar until light and fluffy. Add egg and cream well. Stir in raisins and pineapple. Sift dry ingredients together. Add gradually to cream mixture. Stir until well blended. Drop by teaspoons on greased cookie sheets. Bake 12-15 minutes in a preheated 375oF Oven. Y>|Q6 Cream butter and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with salt and cocoa. Add to first mixture. Add nuts, raisins, and flavoring. Mix thoroughly. Pour into shallow, well-oiled baking pan. Bake in moderate oven (375 F) about 45 minutes. Cool. Cut in squares. The Household Searchlight hjd/0, 69=#&. !%8HLi68h;=w*+e8:t?@z46pBC 04oFJ 59t>B}*0k).k8@|+0m4vQCzSEuN?{TEpL:xTDuRDxV In a large bowl, pour milk over bread. Add sugar, eggs, butter, dates, raisins, vanilla, cinnamon, salt and nutmeg; stir to mix well. Pour into a greased 13-in. x 9-in. x 2-in. baking dish. If desired, sprinkle top with additional sugar, cinnamon and nutmeg. Bake at 350 for 55 minutes or until golden brown and a knife inserted near the center comes ut clean. Serve warm with whipped cream if desired. Chop cabbage into small pieces, add sliced green onion to cabbage. Toast sesame seeds and almonds on cookie sheet in oven. Be careful--they burn very quickly!. Crush Ramen noodles* (Original Flavor) in package. Open and remove broth package. Just before serving add crushed (uncooked) noodles, sesame seeds and almonds to cabbage and onions. Dressing: Use a Good Seasons salad dressing bottle--Add water, oil and vinegar as marked on bottle. Add 1 package of Ramen seasoning and 1 T sugar. SHAKE WELL !!! Add to cabbage mixture just before serving. Toss. pk Yeast 3.00 tb Sugar 3.00 c Bread flour 0.75 c Warm milk 0.25 c Warm water 2.00 Eggs; room temperature 4.00 tb Melted butter; cooled 0.25 c Honey 1.50 ts Salt 0.33 c Raisins 0.33 c Golden raisins 0.75 c Nuts * 0.00 --------- FOR 1 --------- Optional additions (sliced vegetables, cheese, cooked turkey or chicken) A gift from the orient which has become a staple in a good number of American households. When you buy the ramen noodles, they come with a flavor pack inside. Unless you like lots of salt, never use the whole package. Cook the noodles in boiling water for about 3-5 minutes adding as much of the flavor pack you want. At this time, if you want, add vegetables and/or some cooked meat and heat a minute or two more. A few cubes or slices of cheese on top of the finished product is also nice. ee oven until golden brown,30 to 35 minutes. Cut into squares to serve. Garnish with tomatoes and green onions,if desired. Makes 8 servings. * Please Note: To keep down cost,use 1/2" slices of new imitation crabmeat sticks,termed "Surimi" in place of crabmeat. Notes ********** RECIPE ENDS Shake with cracked ice and strain into a chilled fizz glass. Fill with seltzer or carbonated water. C, 8% calcium, 19% iron. Notes ********** RECIPE ENDS ******** e meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. * Round Steak should be 1/2' thick, and then cut into serving pieces. Trim excess fat from meat; slash edges to prevent curling. Combine flour, dry mustard, salt, and pepper; use to coat meat. Reserve remaining flour mixture. In skillet, brown meat, half at a time, on both sides in hot shortening. Push meat to one side; stir in reserved flour mixture. Combine water and worcestershire sauce; stir into skillet mixture. Cook and stir until thickened and bubbly, reduce heat. Cover and simmer for 1 to 1 1/4 hours or until meat is tender. Remove meat to platter. Skim excess fat from gravy. Drizzle gravey over meat and serve. slow boil, dump in the cold pork from the fridge. alt. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it Place meat in 1 quart baking dish. Brown in slow oven at 325F for 45 min, stirring occasionally. Add 1 cup of water to dish. Cover, bake for 1 hr or until meat is tender. Meanwhile, cook carrots in remaining 2 cups water. When partially cooked, add potatoes and cook until all tender. Add onions and peas. Put vegetables into beef dish. Thicken liquid from vegs. with flour if desired. Add worcestershire sauce, salt, and pepper to liquid. Pour over meat and vegs. Cover and return to oven for 20 min. Cal: 371, Fat 1 1/2g. Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook bacon in large frypan until crisp. Drain, reserving 3 tablespoons of drippings. Saute potatoes in drippings until browned, about 10 minutes. Drivide potatoes among 4 individual greased 1 cup shallow baking dishes. Sprinkle with cheese, then bacon. Beat toghether eggs, milk and onions; pour into dishes. Bake at 350 degrees F oven 20 to 25 minutes for until set. Garnish. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Tenderize round steak. Dip in milk and then flour, salt and pepper to taste. Fry in deep fat at approcimately 375 Degrees F. until golden brown. After steak is done, pour off fat leaving about 4 T in pan. Add 4 T flour. Stir until smooth. Add 1 qt milk. Stir and cook until until thickened for steak gravy. Bake till knife inserted in centre comes out clean, about 40 minutes. Sprinkle with 1/4 cup cheese. Bake till cheese melts, 1-2 minu Saute ground beef, drain well and set aside to cool. Tear lettuce into pieces. Dice tomatoes and onion. Grate cheese. Drain beans. Break corn chips into smaller pieces. Chop avocado and sprinkle with lemon juice, lightly tossing to coat. Toss together all ingredients except corn chips. Top with chips just before serving. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. Saute onions in butter until limp. Add rice, sourcream, cottage cheese, bay leaf, salt & pepper. Mix well. In greased cassarole dish, put a layer of rice mixture, a layer of chilies (seeded and cut into strips), and 1/2 cup cheddar. Repeat (save 1/3 C cheddar) ending with a layer of rice. Bake for 25 min in 375F oven. Top with remaining cheese, and bake 10 more minutes baking pan. Decorate top with nuts, candied fruit, etc. Chill at Mix seasonings and soy sauce and rub over the chicken pieces. Cover and refrigerate overnight to marinate. The next day, bake marinated chicken in 350F oven for 1-1/2 hours. Meanwhile, make the sauce by blending all ingredients in blender or food processor until smooth. When chicken has cooked for 1-1/2 hours, remove from the oven and dip each piece in blended sauce mixture. Return chicken to oven and bake an additional 15 minutes. Meanwhile, boil remaining sauce for 15 to 20 minutes, or until thickened. Serve hot sauce with the chicken. Serves 4. Mix the tomatoes and onion, blending well. Add all the other ingredients, blending well. Let stand for 1 hour before serving for the flavors to meld. May be served at room temperature or chilled. Makes about 2 1/4 cups. SUGGESTED DIPPERS: Potato skins, Thick Green Bell Pepper Wedges, Oysters, Mushroom Caps Servings: 6 Cream sugars and butter. add egg, and vinilla; beat well. Stir together flour, baking powder, baking soda, and salt; stir into creamed mixture. Stir in crisp rice cereal (Rice Krispies for example), coconut, and dates. Form into 3/4-inch balls; place 2 1/2 inches apart on ujngreased cookie sheet. Bake at 350 degrees F. until lightly browned, about 10 minutes. Cool slightly before removing to a rack to cool completely. Makes 5 dozen. ----- Rantott Csirke (Oven Fried Paprika Chicken) Melt butter in 350 F. oven in 13"x9"x2" baking pan. Meanwhile, put flour in paper bag and shake chicken pieces one at a time until coated. Set aside. In a bowl, beat eggs with fork; combine in salt, paprika, onion salt and lemon juice until well blended. Dip the flour coated chicken pieces in egg mixture, then in crumbs, turning to coat evenly. Then set into melted butter in baking dish; arrange chicken skin side down. Bake about 45 minutes or until fork tender, turning once. Servings: 4 STREUSEL --------- 0.00--------- m 15714 Cherry pie filling 21.00oz a 15714 Milk 1.50c b 15714 Butter; softened 0.25c Remove roast from the refrigerator ast least two hours before beginning to cook. Place in a shallow roasting pan and liberally sprinkle fatty top with salt and pepper. Pat in. To protect the oven from spattering fat, place a tent of aluminum foil loosely over the top of the meat. Preheat the oven to 500*F and when preheated place roast in oven and roast for the times listed below. THE TIMES MUST ABE ADHERED TO EXACTLY. Set a timer to remind you as a few minutes of overcooking will ruin the roast. When the cooking time ends, turn off the oven but DO NOT open the door. Allow the roast to remain in the oven for at least 1 hour or until the oven is luke warm, which occurs in about 2 hours. The roast will be beautifully rare inside and retain a crunchy outside and an internal heat suitable for serving for 2 hours. The roasting time works out to 15 minutes per rib or approximately 5 minutes per pound. NOTES: 1. For a 2 rib roast weighing 41/2 -5 lbs. allow 25 to 30 minutes at 500*F 2. For a 3 rib roast weighing 8-9 lbs. allow 40-45 minutes at 500*F 3. For a 4 rib roast weighing 11-12 lbs. allow 55-60 minutes at 500*F 4. Have your butcher prepare the roast by removing the chine bone and cutting the meat from the bones. Then return the chine bone and the meat to its original shape and tie the roast to hold it together. This will facilitate your carving. A small end Prime rib is always the best. g 15715 Almond extract Cream butter and sugar well, add eggs one ata time, and beat again. Add sifted flour, cornstarch and bakingpowder. Put in small spoonfulls on greased cookie sheet and bake 8 - 10 minutes at 400 degrees. When cold spread rasberry jam on flat side and stick together with another one. (hope you understand what I mean ?), and sprinkle with sifted powdered sugar. MMMmmmmmm one of my favorites. k 15715 Sugar Bake patty shells in 450 F oven for 25 minutes. Cool. Whip egg whites until foamy. Gradually beat in sugar and continue beating until stiff meringue forms. Beat in vanilla. Place patty shells on baking sheet. Spoon raspberries into bottom of patty shells; top with scoop of ice cream. Spread meringue over, sealing well all around and mounding at top. Bake in 450 F oven about 3 minutes until lightly browned. Serve immediately. Makes 4 servings. 15716 Eggs First you will need to buy angel food cake! Then buy some rasberrys that are in the process of jucieness. Put them on a straight plate with no curves at the side. Mash them down. After you mash them down, put them on the cake. Then buy some rasberry juice. You put that in a bowl. Then you get whole berries and put them in the juice. Stir around, but try not to kill the rasberries (all of them. ) Then put that on the cake and put all the types of fruit you want! right (C) 1986 USENET Communi * or preserves or conserve Bar cookies are easy to prepare because they are spread in a pan and baked all at one time. They should be cooled before cutting. This is such an easy recipe-but it tastes like you spent hours preparing it. It's great for brunch and coffee klatches! Preheat oven to 375. In a large bowl, combine flour, sugar, salt and oatmeal. Cut in all but two tablespoons butter. Press 1/2 of flour mixture evenly into a greased 13 x 9-inch pan. Spread jam over batter in pan, then top with remaining flour mixture. Dot with two tablespoons butter and with chopped pecans. Bake at 375 for 20-25 minutes. Let cool completely, then cut into rectangles. Variation: Use other types of jam, such as apricot. Yield: 2 4. Suzanne J. Brown, owner SBJ Communications, Skillman, NJ Randy Shearer l in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, Preheat oven to 350 degrees. Cut a sheet of wax peper into three 8-inch-diameter circles. Set 1 wax paper circle in bottom of each of three 8-inch-diameter cake pans and spread 1 teaspoon margarine evenly over wax paper and up the sides of each pan; set aside. In small bowl combine matzo cake meal and 1 ounce almonds; set aside. Using electric mizer, in large mixing bowl beat egg yolks with 1/2 cup sugar until thick and lemon colored and mixture doubles in volume, about 5 minutes. Using clean beaters, in separate large mixing bowl beat egg whites and almond mixture until combined (do not beat or stir). Pour 1/3 of batter into each prepared pan, spreading batter to smooth surface. Bake until cakes are golden, 15 to 20 minutes (top should spring back when touched lightly with finger). Let cakes cool in pans for 5 minutes; remove cakes from pans and gently peel off wax paper. Allow cakes to cool completely on a wire rack. In small saucepan heat jam over low heat until melted; let cool slightly. Add 1 cup raspberries to jam and stir to coat; set aside in small saucepan chocolate and remaining 1 tablespoon plus 2 teaspoons margarine and cook over low heat, stirring frequently, until chocolate is melted and mixture is combined; set aside. Set 1 cake on serving plate and spread half of the jam mixture over top of cake; set another cake over filling and top with remaining jam mixture. Set remaining cake over filling and spread chocolate mixture evenly over top of cake, letting chocolate mixture drip down the sides. Sprinkle remaining 1/2 ounce almonds over top and garnish with remaining cup raspberries. This makes 4 servings. a 11345 Pickling Salt 4.00T b 11345 Sweet Red Pepper * 0.75c c 11345 Vinegar 1.50c Preheat oven to 350F. Line an 8 inch or 9 inch square baking dish with raspberries. Make batter by mixing margarine, 1/2 cup sugar, milk,flour, baking powder, salt, and vanilla. Pour batter over fruit and spread evenly. Mix remaining sugar and water. Pour over batter. Bake for 1 hour. SErve warm with cream, ice cream, or whipped cream. Serves 8-9. 2.00t g 11345 Med. Onions 3.00ea Puree raspberries and cranberry concentrate in blender. Strain mixture to remove seeds. Beat egg yolks and 1/2 cup sugar in stainless steel bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2-3 minutes). Dissolve gelatin in 4 oz of juice mixture and add to egg mixture. Continue to beat for 2 minutes. Remove from heat, add remaining juice, and refrigerate for 15 minutes. Meanwhile, whip cream with 4 tbsp sugar. Beat egg whites until they form firm peaks. Fold 2/3 of the cream into gelatin mixture (reserving 1/3 of the whipped cream for garnish) and carefully fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and a few fresh raspberries. Serves 6-8. b Butter 1.00 tb Orange peel; chopped 1.50 ts Caraway seeds 0.50 ts Fennel seed 0.00 c (7-1/2 fl. oz.) water 1.00 ts Dry yeast Instructions: Combine ingredients in order acco deep 8 inch (20 cm) cooked sponge cake (batch 1) Hull the raspberries, put into bowl with the Kirsch and 2 tbsp (2x15 ml) of the icing sugar. Leave to macerate for 10 minutes. Whip 1/4 pint (150 ml) for the cream till it forms soft peaks, then fold in the raspberry mix. Cut the sponge in half, place the base on a baking tray. Spread the raspberry cream over and cover with the top of the cake. Whip the remaining cream and icing sugar till it forms stiff peaks. Spread half over the top and sides of the cake. Put the rest into a piping bag fitted with star nozzle, pip 8 whirls round top. To freeze, open freeze. Place in rigid container. Cover, seal and label. Freezer life 3 months. To use, rmove from the container and put on a serving dish and thaw for about 3 hours at room temperature. Melt half a 3 & 1/2 oz (100 g) bar plain dessert chocolate, spread thickly on waxed paper. When set, cut into 8 triangles. Place on on each cream whirl. Grate remaining chocolate, press onto sides of cake. Ross 000005 7943 Milk 1.00tb 000006 7943 Baking powder 1.00ts 000007 7943 Vanilla extract 1.00ts 000008 7944 All-purpose flour Raspberry Cream Sorbet Heat sugar and 3/4 c water over medium heat until mixture sticks to the back of a mixing spoon, about 5 minutes. Cool slightly. Puree raspberries with cooled sugar mixture. Add egg whites to above mixture, blend and freeze in ice-cream maker or pour into loaf pan and freeze until nearly solid. Chop into small pieces, puree, then refreeze until ready to serve. Garnish each serving with a raspbery. Serves 8. Per serving: 90 calories, . 1 g fat, 0 cholesterol, 13 mg sodium. 1.00c 000005 7944 Salt for the tops (opt.) 0.00 000006 7945 Benne (sesame) seeds 1.00c 000001 7945 Brown sugar, packed 1.50c 000002 7945 All-purpose Cook the berries for 15 minutes in the water - until they are quite soft. Press through a fine strainer; add to the fruit juice the sugar and the vanilla scraped out of a slit bean, bring to a boil in a non-reactive pot, and reduce while stirring vigorously. Add the dissolved cornstarch to the sweetened fruit juice. Bring to a boil once more, then transfer the 'Rodegruett' to a glass baking dish that has been rinsed with cold water. Chill in the refrigerator and serve. Note: Nowadays it is more customary to serve 'Rodegruett' in individual bowls rather than a giant family-size trencher. Serve with cream, cold milk, or cold Vanilla Sauce which only should be poured over the 'groats' before you're ready to eat. Make sure the 'groats' are not too thick. The correct consistency is somewhere between that of a pudding and a puree (like thick pea soup). When you first taste 'Rodegruett' made according to these specifications, it may easily seem too sweet or the berry flavor may seem a little overwhelming. However, bear in mind that after the 'groats' have cooled off a bit and milk or cream has been poured over them, the taste will be considerably milder. Variations: Some or all of the strained berry pulp may be replace with an equivalent amount of fruit juice, and quick-frozen berries or preserves will do just about as well as fresh ones. Cherries, morellos (sour cherries), and black currants are often used instead of or in addition to red currants and raspberries. Many cooks like to hold back some portion of the berries until after the straining so they don't cook down like the others and you can still taste them while eating the dish. Tapioca is often used as a binding agent, and there are those who maintain that this is the only 'authentic' method of making 'Rodegruett'. In Saxony and East Prussia, red griats have been made with farina (semolina) for a number of years now, and since the words for farina ('Griess') and groats ('Gruetze') are closely related, sometimes even used interchangeably, it is no less possible that this is in fact the 'original' version. All questions of authenticity aside, a deluxe fortified 'Rodegruett' can be made by stewing the berries in red wine or with some higher-proof alcoholic beverage. Makes 4 to 6 servings. Turn the dough out on a floured surface, spread it out, then sprinkle the raisins and sunflower seeds evenly over the surface. Roll the dough up and cut in half. Heat oven to 350 degrees. Mix raspberry preserves and 1 tablespoon orange-flavored liqueur. Divide among six 6-ounce custard cups. Mix eggs, sugar, vanilla, salt and 1 teaspoon orange-flavored liqueur in medium bowl. Gradually stir in milk. Pour into custard cups. Place cups in rectangular pan, 13 X 9 X 2 inches, on oven rack. Pour very hot water into pan to within 1/2 inch of tops of cups. Bake about 45 minutes or until knife inserted half-way between center and edge comes out clean. Serve warm or chilled. Refrigerate any remaining custards. 6 SERVINGS; 200 CALORIES PER SERVING. en for 45 minutes - only 40 minutes for the long loaf. Turn out and cool on racks. Notes ********** RECIPE ENDS ******** 9696 Vegetable oil 1.00tb 9696 Whole chicken breast, boned, Combine sugar, cornstarch, and salt. Stir in milk. Cook and stir until thickened and bubbly. Stir a small amount into the egg yolk; return all to saucepan. Cook and stir for 2 minutes or until thickened. Remove from heat; stir in vanilla. Pour into a serving bowl. Cover the surface with plastic wrap and cool; then chill. Remove plastic and garnish with berries before serving. Serves 6. pulp, add half cup of the chicken water, simmer for twenty minutes, keep covered. Into a bowl put one q Combine fruit and kirsch and fold into the whipped cream. Chill well. Other berries or fruits may be substituted for the raspberries. An easy one. Note: Though Jerusalem-bound Crusaders complained that the going was "very hard and stoney and maketh pilgrims very bony," one also noted that "raspberries grow by the way, with pleasure you may assay. " In Elizabethan times, raspberries were often "layde to the inflammation. in the eyes" to "quencheth such hoate burninges," but they were more commonly served in desserts easy enough for even a fool to make (thus the recipe title). eds Bread Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 grated peel of half a lemon sprigs of fresh mint to decorate Puree raspberries and press through a sieve. Stir in lemon juice and sweeten with 2 tbsp Equal Spoonful. Freeze until almost solid. Beat egg whites, fold in remaining Equal Spoonful and continue beating until very stiff. Mix cream with lemon peel and fold in beaten egg whites. Chop half-frozen raspberry sorbet into bite sized pieces and fold into creme fraiche mixture. Serve at once. Decorate with fresh mint. Serves 6. Raspberry Frozen Yogurt In food processor, add raspberries. Proccess about 1 minute or until smooth. Strain and discard seeds. Set aside. Combine sugar and cornstarch in a small saucepan. Add milk; bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Stir in raspberry puree and corn syrup. Cool completely. Combine raspberry mixture and yogurt in a bowl; stir well. Cover and chill 8 hours. Pour raspberry mixture into a freezer can of a 1-quart hand-turned or 1/2 gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8 servings (about 149 calories per 1/2 cup serving) down, form into a loaf, and place in a greased 9-inch bread pan. Let rise again, covered with a kitchen towel, for 40 minutes. Bake in a preheated 350 F oven for about 45 minutes until top is nicely browned. Fresh fruit for dipping, such as strawberries, melon balls, fresh pineapple chunks, or peach sections. Gently wash the raspberries; drain. In a covered blender container, blend the berries and sugar. Strain through a medium sieve. Beat the cream cheese until smooth. Beat in the raspberry pulp until well blended and smooth. Refrigerate. Arrange the fruits around the bowl of dip. Serve as an hor d'oeuvre or summer dessert. [Raspberry Recipes from Larriland Farms, Lisbon, MD] N Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of sour cream and a spoonful of berries on top of each bowl. 20317 Gravy or strong beef stock 5.00c j 20317 Mushroom ketchup 1.00tb k 20317 Browning (optional) 1.00tb l 20317 White wine 0.50c Combine cream cheese and chocolate. Mix until well blended. Stir in crumbs and preserves. shape into 1 inch balls and roll in chopped almonds. Chill several hours. Makes 30 balls. Thank you Laurie Thelen. 0.00 o 20317 Chopped parsley 3.00tb q 20317 Onion; finely chopped 1.00ea Puree raspberries for soup; strain through a sieve into bowl; set aside. Take seeds and rind left in sieve and transfer to sauce pan; add water; simmer for 5 minutes; strain into bowl containing berry juice; discard seeds remaining in sieve. Combine lemon juice, lemon rind and arrowroot. Add to berry juice; add maple syrup and wine; transfer to sauce pan. Simmer over low heat until thick. Refrigerate 2 hours. Serve in individual bowls with a dollop of cour cream and a spoonful of berries on top of each bowl. Onion; chopped 1.00 Red bell pepper; chopped 1.00 lg Ripe tomato; seeded, chopped 1.00 lg Clove garlic; minced (i use 0.25 c Vegetable oil; (i use olive) 0.00 Salt to taste 0.50 ts Ground cumin, dried oregano 1.00 Frozen bread dough, thawed 2.00 c Shredded monterey jack chees 1.00 Egg; beaten, for glaze Instructions: Stir together flour, margarine or butter, and sour cream in a large mixing bowl, till thoroughly combined. Divide dough in half. Cover; chill for 3 hours. Roll each half of dough on a lightly floured surface to 1/8 inch thickness. Using a 1-3/4 to 2 inch round cookie cutter cut dough. Spread about 1/4 tsp. raspberry fruit on top of half of the cookies. Top with remaining cookies. Stir together sugar and 1 Tbsp. water. Brush over cookies. Place cookies on a lightly greased baking sheet. Bake in a 350 oven for 15 to 20 minutes or till done. Remove cookies and cool on a wire rack. Meanwhile, in a small heavy saucepan melt chocolate pieces and shortening over low heat till melted, stirring constantly. Dip one side of each of the cookies into melted chocolate. Place on waxed paper; sprinkle with almonds. Cool until set. Makes about 72. oven to 375 degrees. Brush loaf with egg glaze. Bake until gol Preheat oven to 325 F (165 C). Cream together butter and sugar until light and fluffy. Stir in hazelnuts, lemon juice and vanilla. Mix in flour to form a firm dough. On a floured board, roll out to 1/8-inch thickness and cut into 2 inch rounds. Place on greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on wire rack. Icing: Sift powdered sugar into a bowl; add butter and raspberry liqueur. Stir in 1 1/2 tablespoons hot water, drop by drop, until mixture is of spreading consistency. You may not need all the water. Spread icing onto completely cooled cookies. Makes about 30 cookies. . Notes ********** RECIPE ENDS ******** e pan. Add 1 tablespoon aquavite and spread over the fillet. Rub gently with another 1/4 of the mixture. Spread 1/3 of the dill on top. Repeat the process with the second fillet, placing meat side to meat side. Cover with parchment and place a plate on top. Turn both fillets after 2 Raspberry Ice ** Fresh mint leaves to garnish in blender container, combine raspberries, sugar, water and juice. Process until smooth. Pour mixture ino a saucepan; cook on low heat for 5 minutes, stirring occasionally. Let cool. pour into mixing bowl; freeze 45 minutes. meanwhile, combine eggs whites, cream of tarter and salt. Beat unil stiff peaks form; set aside. Beat partially frozen raspberry mixture until fluffy; fold in egg whites. Freeze until firm. Garnish with the mint leave if desired. Yield: 6 servings Diabetic exchanges: one serving equals 1 fruit. Country Woman add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add tb butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into paper lined loaf pans 9" X 4" X 2. 5" and bake at 350F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. a boil, reduce h Servings: To egg whites (at room temperature) add vanilla, cream of tartar, and salt. Beat til frothy. Gradually add sugar, a small amount at a time, beating until very stiff peaks form and sugar is completely dissolved. Cover a cookie sheet with plain ungreased paper (I use brown paper grocery bags). Spoon meringue onto paper, dividing into 6 equal mounds. Shape with the back of a spoon to form bird nest shapes. Bake at 275 degrees F for one hour. Turn off oven and let dry with the door closed for at least another 1 1/2 hours. If meringues will not be used immediately, place into an airtight container to store, or they can be left in an oven which has a pilot light overnight. Place meringues on serving plates. Place a large scoop of vanilla frozen yogurt (or vanilla ice cream) into each meringue, smother with fresh raspberries, drizzle with Chambord, Framboise, or other raspberry liquor (optional), and top with whipped cream (or whipped topping). 50 ts Each butter flavoring a Place the raspberries in a blender container; cover and blend until smooth. Add the lemon juice. In a large bowl, beat the cream until soft peaks form. Fold in the raspberry mixture. Beat the egg white until soft peaks form. Sprinkle the sugar over the egg white and continue beating until the sugar is dissolved. Fold the egg white into the raspberry mixture. Spoon the mousse into parfait glasses. Cover and freeze. Remove from the freezer 15 minutes before serving. Makes 5 or 6 servings. [Raspberry Recipes from Larriland Farms, Lisbon, MD] ur, grated lemon peel and flavorings. (Mixture will be very stiff). Add yeast mixture and mix well at slow speed until well combined. Add almonds, drained raisins and candied peels. Let dough rest for 30 minutes until increased in volume by about 1/4. Divide dough in half. Roll down the center of t Servings: 16 Crust: Heat oven to 350 degrees. In a large bowl, combine all crust ingredients; mix well. Press into ungreased 13 x 9 inch pan. Bake at 350 degrees for 8 minutes; cool. In same large bowl, combine condensed milk and water; blend well. Beat in pudding mix for 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled crust. Refrigerate until filling is firm, about 1 hour. Spoon fruit topping over filling. Cover; refrigerate until serving time. Garnish with frozen whipped topping, fresh raspberries and mint leaves it desired. Store in refrigerator. about 45 minutes, until golden brown and a knitting needle inserted into bread comes out clean. Wash with melted butter. Sift with confectioner's sugar. (Bread can be frozen. Sift more confectioner's sugar over bread The refreshing flavor of raspberry gives kids a refreshing cool lift on a summer day. Combine together and pour into ice cube trays. Freeze. In food processor, crush ice cubes and spoon into cups or bowls to serve. Makes 6 8 servings. ote: This recipe was tested in the Dispatch kitchen and adjustments made for home kitchens. (From Hoffmannbeck's Old World Bakery, Columbus, Ohio) From: Dan Klepach Date: 12 Dec 95 Calories per serving: 87 Fat grams per serving: 0 Approx. Cook Time: 35 Cholesterol per serving: 0 In a small saucepan, combine 1 cup raspberries, 2 tablespoons sugar and grated orange zest. Bring to a boil over medium heat, stirring and mashing the raspberries. Dissolve cornstarch in lemon juice and add to raspberry mixture. Cook, stirring, for about 45 seconds, or until thickened and no longer cloudy. Remove from the heat and stir in chambord or framboise and the remaining 1/3 cup raspberries. Cool to room temperature. ( The recipe can be prepared ahead to this point. Cover and refrigerate for up to 2 days. Bring to room temperature before proceeding. ) Position rack in the lower third of the oven and preheat oven to 350 degrees. Lightly coat the inside(s) of a 1 1/2-quart souffle dish or six 1 1/2-cup individual souffle dishes with vegetable oil or nonstick cooking spray. Sprinkle with sugar and shake out excess. In a large, grease-free mixing bowl, beat egg whites with an electric mixer on medium speed until foamy and opaque. Add cream of tartar and salt; gradually increase speed to high and beat until soft peaks form. Gradually add remaining 3 tablespoons sugar and beat until stiff ( but not dry ) peaks form. Stir raspberry mixture well. Whisk about one-quarter of the beaten egg whites into the raspberry mixture to lighten it. Using a rubber spatula, fold the raspberry mixture back into the remaining whites. Turn into prepared dish(es) and smooth top(s) with spatula. Place dish(es) in a roasting pan. Fill pan with hot water to come one-third of the way up side of the dish(es). Bake until puffed and top is firm to the touch, about 25 minutes for individual souffles and about 35 minutes for a large souffle. Dust with confectioner's sugar and serve immediately. Serve 6. tand. Melt the butter and let cool to lukewarm. Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve. granola (garnish) Sprinkle gelatin over milk in small saucepan; let stand 3 minutes. heat over low heat, stirring constantly, until gelatin dissolves. Cool slightly. Beat eggs in large mixer bowl on medium speed until thick and lemon colored, beat in sugar and corn syrup gradually. Beat in gelatin mixture, hogurt, lemon juice, vanilla and salt on medium speed. Place in bowl and freeze for about two hours. Beat again until smooth and creamy, and freeze for about two more hours. Spoon frozen yogurt into chilled bowl and swirl raspberry preserves into yogurt mixture. Garnish with granola. sticky. Let rest for 10 minutes. Drain the fruits and raisins in a strainer and press firmly to remove excess water. Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic. two 10 ounce pkgs. frozen raspberries in light syrup, thawed fresh raspberries if available for garnish In a food processor puree the thawed raspberries, with the syrup, force the mixture through a fine sieve into a heavy saucepan, pressing hard on the solids, and boil the raspberry puree, stirring occasionally, until it is reduced to about 1 cup. Let cool and chill. In a metal bowl beat together the eggs, the sugar, and the honey, set the bowl over a saucepan of simmering water, and beat the mixture until it is pale, thickened, and registers 160 F on a candy thermometer. Beat the mixture set over a larger bowl of ice and cold water until it is cold, in another bowl beat the cream until it just holds stiff peaks, and fold the cream and the walnuts into the egg mixture gently but thoroughly. Spoon the raspberry puree and the egg mixture decoratively into 6 ounce glasses, make swirls with a wooden skewer, and freeze the parfaits, covered, overnight. The parfaits may be made 2 days in advance and kept covered and frozen. Let the parfaits stand for 15 minutes before serving. Arrange the chocolate curls and the fresh raspberries decoratively on the parfaits. Serves 6 d dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool. Makes 2 Loaves MARION CUNNINGHAM PRODIGY GUEST CHEFS COOKBOOK . . . Fat grams per serving: Approx. Cook Time: :40 Pastry: In large bowl, stir together flour, sugar and salt. With pastry blender or food processor, cut in butter till it resembles tiny peas. In small bowl & using fork, stir together egg yolk, lemon juice and 1 Tbsp water; sprinkle over flour mixture. Stirring with fork, add a little more water if necessary to hold dough together. Using hands, gently shape pastry into ball. Press dough 1/8" thick into flan pan. Refrigerate while making filling. Filling: Preheat oven to 425F. In small saucepan, stir together water & cornstarch till smooth. Stir in sugar. Add raspberries and cook, stirring, over medium-low heat for 10-15 minutes or till thickened. Let cool; spoon into shell, filling no more than 2/3 full. Bake in 425F oven for 10 minutes. Reduce heat to 350F and bake 15 minutes longer or till pastry is golden brown. Let cool in flan ring 15 minutes before removing to rack. mbined to form a batter. Molasses called for was W. It is particularly important not to allow the filling of this tart to boil ~ it might do so towards the end of its cooking time. Pre-heat the oven to 260 oC/500 oF. Lightly butter and flour an 18 cm ( 7 in) tart tin with a removable base. Line the prepared tart tin. Blind-bake it for about 10 . 15 minutes, protecting the edges with aluminium foil. Leave it to cool in its tin. Reduce the oven temperature to 190 oC/375 oF. Whisk the egg, egg yolks, sugar and cream together, making sure the sugar dissolves. Arrange the raspberries on the bottom of the pre-cooked pastry shell, pointed ends facing upwards, in concentric circles. Cover them with the egg mixture. Bake the tart for about 40 minutes in the bottom of the oven. WATCH VERY CAREFULLY TO SEE THAT THE FILLING NEVER REACHES BOILING POINT. When the tart has cooled completely, take it out of the tin. American Grains/nuts Microwave 7456 These bite-size candy cups make charming gifts. You'll also enjoy using. Heat candy coating in double boiler over hot water until melted. Spread 1 teaspoon coating evenly on bottoms and up sides of paper candy cups. Let stand until hard. Heat chocolate in heavy 2 quart saucepan over low heat, stirring constantly, until melted; remove from heat. Stir in remaining ingredients. Refrigerate about 25 minutes, stirring frequently or until mixture is thick and mounds when dropped from a spoon. Place a raspberry in each cup. Spoon mixture into decorating bag with star tip. Pipe mixture into candy-coated cups. Refrigerate about 30 minutes or until chocolate mixture is firm. Peel paper from cups before serving if desired. 24 CANDIES; 95 CALORIES PER CANDY. American Dressings Microwave Sauces/spices 7462 32 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Mash the berries and add the vinegar and let stand for 4 days. To each cup of liquid add one cup of sugar. Bring to a boil and cook for 20 minutes. Strain and bottle. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 2233FHerbed Asparagus W/shiitakes & Parmesan /vegetarian 7465 *self-rising flour can be used in This recipe; omit salt and Baking soda. Heat oven to 350 degrees. Mix flour, sugar and margarine. Press in ungreased rectangular pan, 13 X 9 X 2 inches. Bake 15 minutes. Mix raspberri orange juice and cornstarch in 1-quart saucepan. Heat to boiling, constantly. Boil and stir 1 minute. Cool 10 minutes. Sprinkle choc chips over crust. Spoon raspberry mixture over chocolate chips. Bake about 20 minutes or until raspberry mixture is set. Refrigerate until chocolate if firm. Drizzle with additional melted chocolate if desired. Cut into 2 X 1-inch bars. 48 BARS; 70 CALORIES PER BAR. es :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat jelly and raspberries to boiling in 1-quart saucepan. Mix water and cornstarch. Stir into raspberries. Heat to boiling, stirring constantly Boil and stir 1 minute; cool. Press through sieve to remove seeds if desired. ABOUT 1-1/2 CUPS SAUCE; 35 CALORIES PER TABLESPOON. To Microwave: Omit water. Mix jelly and 1 tablespoon cornstarch in 4-cup microwavable measure until well blended. Gradually stir in raspberries. Microwave uncovered on high 5 to 6 minutes, stirring every minute, until boiling. s of the bowl. Turn the dough out onto a floured working surface and let rest while you clean out the bowl and grease it. Knead the dough, adding more flour as necessary, until it is smooth and resilient - about 8-10 minutes. Return the dough to the greased bowl, turning to coat, and cover with plastic wrap. Raspberry-Lemon Meringue Pudding Combine 3/4 cup sugar and corn starch in a 1-quart glass measure; stir well. Gradually add milk, stirring with a wire wisk until blended. Microwave at HIGH 4 1/2 to 5 minutes or until thickened, stirring with a wire wisk after 3 minutes and then after every additional minutes. Combine lemon juice and egg yolks in a bowl, stirring with a wire wisk until lighty beaten. Gradually stir about one-fourth of hot mixture into yolk mixture; add to remaininghot mixture, stirring constantly. Microwave at MEDIUM (50% power) 2 to 3 minutes. Stir in lemon rind. Spoon 1/3 cup lemon mixture into each of 6 (6 oz. ) souffle cups coated with cooking spray; divide raspberries evenly among cups. Beat egg whites (at room temperature) and cream of tartar until foamy. Gradually add remaining 2 tblsp. sugar, 1 teaspoon at a time, beating until stiff peaks form. Spread meringue evenly over each pudding. Bake in a conventional oven at 350 for 8 minutes or until lightly browned. Let stand 5 minutes. Serve warm. Yield: 6 servings (about 195 calories per serving) itional recipes needed to prepare the pastries. Notes ********** RECIPE ENDS ******** fat, x. x mg iron, xx mg calcium, x% of calories from fat. Brought to you by MMCONV and Sylvia Steiger, GEnie THE. STEIGERS, CI$ 71511,2253, Internet sylvia. steiger@lunatic. com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes From: Dorothy Fl Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed, or process, about 1 minute or until smooth. Heat in 1-quart saucepan until hot; reduce heat. Keep warm. Mix flour, salt and pepper. Coat chicken breast halves with flour mixture. Heat oil in 10-inch skillet. Cook chicken in oil over medium heat 12 to 14 minutes, turning once, until juices run clear. Spoon some sauce on serving plate. Place chicken on sauce and drizzle with additional sauce. Garnish with remaining raspberries if desired. 4 SERVINGS; 250 CALORIES PER SERVING. ve ingredients and mix with hands until all seasonings are well blended in. With meat press, press into very thin patties. Tear off large piece of handi-wrap, place 1 patty, interleaving scott wax paper between each patty, until package of 5. Wrap handi-wrap around, put in freezer. Will make approx. 25 to 26 patties. When desired, pry patties apart with knife and cook in covered frypan for approx 20 minut For pasta: Combine flours and 1/2 teaspoon salt in processor. Add 4 eggs, 2 tablespoons olive oil and water and blend until dough comes together, about 20 seconds. Turn dough out onto lightly floured surface and knead until smooth, about 3 minutes. Wrap in plastic. Let stand 15 minutes. For filling: Blend next 7 ingredients in processor. Set mixture aside. To assemble: Cut dough into 6 pieces. Flatten 1 piece of dough (keep remainder covered to prevent drying), then fold into thirds. Turn pasta machine to widest setting and run dough through. Repeat until dough is smooth and velvety, folding before each run and dusting with flour if sticky. Adjust pasta machine to next narrower setting. Run dough through without folding. Repeat, narrowing rollers after each run until pasta is about 1/16 inch thick, dusting with flour if sticky. Repeat with another piece of dough. Lay 1 dough sheet on lightly floured surface. Mound level teaspoons of filling at 2-inch intervals, leaving 1/2-inch border along edges. Brush dough between filling and along edges with water. Top with second sheet, pressing around filling to seal. Trim around filling using pastry cutter to create ravioli. Arrange ravioli on lightly floured waxed paper. Repeat with remaining dough. Let ravioli dry until leathery around edges. (Can be prepared 1 day ahead and refrigerated. ) Stir 2 tablespoons olive oil into large pot of boiling salted water. Add ravioli (in batches if necessary) and cook until just tender but firm to bite, about 8 minutes. Drain well. Transfer to bowl. Add butter and toss well. Divide among 8 plates. Sprinkle each with freshly grated Parmesan cheese if desired. Top with freshly ground pepper. Notes ********** RECIPE ENDS ******** 1.00 m 15435 Bread crumbs,preferably 0.33c n 15435 Whole wheat BASIC PASTA DOUGH Stir into a large bowl a mixture of: 4 c sifted flour and salt. Make a well in center of flour. Add eggs, one at a time, mixing slightly after each addition: Add gradually about: 6 Tablespoons very cold water Mix well to make a stiff dough. Turn dough onto a lightly floured surface and knead for 3 to 5 minutes until smooth and elastic. (Use shorter time if you are using a pasta machine to roll the dough. ) RICOTTA FILLING Combine in a large bowl all filling ingredients. ASSEMBLY Divide dough into fourths. Lightly roll each portion 1/8 inch thick and cut lengthwise into 5 inch wide strips. Use the strips immediately--do nt allow to dry. Place 2 teaspoons of the filling 1 1/2 inches from the narrow end and in the center of the strip. Continue along the strip, placing the filling at about 3 1/2 inch intervals. Fold the strip in half lengthwise, covering the mounds of filling. To seal, press the edges together with the tines of a fork. Press gently between the mounds to form rectangles about 3 1/2 inches long. Cut apart with a pastry cutter and press the cut edges with the tines of a fork to seal. COOKING In a large saucepan bring to a boil: 7 quarts water 2 Tb salt Gradually add the ravioli (about one-half at a time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warmed platter and top with tomato sauce. Sprinkle with: grated Romano or Parmesan cheese Serve immediately. Makes about 3 dozen ravioli. a 0.25c d 15436 Plain flour 1.00c e 15436 Self-raising flour 0.75c f 15436 Milk chocolate,chopped 50.00g g For a starter course on a warm fall evening, this dish has few peers. Marinating: Slice fish with the grain in pencil-thick, 2" strips. Mix marinade ingredients; blend with fish in bowl. Cover and marinate in refrigerator for 3 to 8 hours. Preparations: Heat oil in wok to medium high. Toss 2 strands of rice stick noodle in oil to make sure it is hot enough; noodles should puff up instantly without browning. Deep-fry rice stick noodle briefly until it expands; drain on paper towels; bag and reserve. Shred lettuce; bag and reserve in refrigerator. Thinly shred or mince pickled red ginger; reserve. Chop parsley in 2" lengths. Toast sesame seeds in dry wok at low-medium heat until they are light tan; reserve in tea cup or condiment saucer. Assembling: Slice lemon in wedges. Separately pile ingredients on large platter, removing slices of ginger from fish (discard slices). Sprinkle salad with sesame seeds and toss on platter, squeezing lemon over salad as you toss. sugar, baking powder, salt In this popular dish, the Japanese enjoy eating their fish completely raw, cut in slivers about 1/4 inch thick, and dipped into a mixture of fresh chopped gingerroot, grated horseradish and mustard. We add dishes of very fresh greens, turning the Sashimi into a salad. If your fish is very, very fresh, your dishes colorful and attractively arranged, and if you accompany your first bite of raw fish with a generous mouthful of crisp greens, you will probably be able to overcome your prejudices and discover what the Japanese have known for centuries: fish doesn't have to be cooked to taste good. INSTRUCTIONS: Set out the slivered fish, 3 dishes of seasonings and salad greens and let everyone mix his own sauce, tasting and testing as he does, and help himself to greens. Avocado, medium, seeded, 1.00 578 Peeled, and coarsely mashed 0.00 Put bulgar in a bowl and cover with warm water. The water should cover the bulgar and be about 1 inch above the bulgar. Let soak until water is absorbed and bulgar is soft. (about 1/2 hour) Remove ALL fat and membranes from meat(I prefer beef) and grind twice. Combine meat, bulgar, cumin, and salt. Mix by hand until throughly mixed. Pat kibbee onto a platter or plate. Make a hole in middle of kibbee and fill with olive oil. Serve with pita bread. Serve immediately. Rinse mushrooms well. Remove the stems. Mix the cream cheese, deviled ham, chopped olives and the seasonings. Spoon or pipe the cheese mixture into the mushroom caps. Garnish with pimento. Place on platter, wrap and refrigerate until serving time. These may be made a day in advance. Chili powder 0.50ts 578 Cilantro, fresh, minced 1.00tb Whip cream cheese and onion until light and fluffy. Stir in mushrooms, salt and MSG. Sprinkle with parsley. Serve as a dip for crisp crackers or use as a spread for tiny open faced sandwiches, garnished with parsley. 579 Large avocados 5.00 579 Medium garlic clove, minced 1.00 After cutting up chicken and washing, make sure chicken is dried off before deep frying. Also, season the parts with a little season salt before deep frying. Fry chicken parts for about 10 minutes per batch or golden brown. After you've cooked all of them, dry off all oil from cooking. Sauce: Mix the Durkee sauce with melted butter, salt & pepper, Worcestershire, smoke and crushed garlic in a saucepan until ingredients are mixed well; over low heat. Pull off stove and dip each chicken wing part in sauce and lay them in a casserole pan. Any left over sauce can be poured over wings. Bake in oven at 350 degrees for 45 to 60 minutes. Cover with foil when baking. Forwarded by edee deeden Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat egg whites until stiff, but not dry. Gradually beat in sugar, then milk, half and half, raspberries, lemon juice. Cover, refrigerate 30 minutes. Freeze as directed. Makes 2 quarts. lspice, ground 2.00 c Apple, unpeeled, grated 0.50 c Apple juice concentrate, 1.00 x Undiluted 0.50 c Raisins, optional 1.00 ea Egg, whole OR 2 egg whites 3.00 tb Oil, vegetable Instructions: In bowl mix flou Real Chocolate Bread Add all the ingredients in the order given, select white bread, and push start. DAK/Breadmaker Recipes - jean hores apples, apple juice concentrate, raisins, egg or egg whites and oil. Make a well in center of dry ingredients and add apple mixture. Mix until dry ingredients are just moistened. Line muffin tins with paper liners. Spoon batter into paper- Real French Chocolate Mousse French Chocolate Mousse Brush the inside of a 1 quart charlotte (cylindrical) or ring mold with a film of veg. Invert the mold on paper towels to drain. In a heatproof mixing bowl, beat the egg yolks and sugar with a whisk, rotary or electric beater for 2 or 3 minutes, or until they are pale yellow and thick enough to form a ribbon when the whisk is lifted from the bowl. Beat in the cognac. Set the mixing bowl over a pan of barely simmering (not boiling) water, and continue beating for 3 or 4 minutes, or until the mixture is foamy and hot. Then set the bowl over a pan of iced water and beat for 3 or 4 minutes longer, or until the mixture is cool again and as thick and creamy as mayonaise. In a heavy 4 to 6 cup saucepan, melt the chocolate with the coffee over hot water, stirring constantly. When all of the chocolate has dissolved, beat in the butter--one piece at a time--to make a smooth cream. Then beat the chocolate mixture into the egg yolks and sugar. In a seperate bowl, with a clean whisk or beater, beat the egg whites until they are stiff enough to form stiff peaks on the wires of the whisk. Stir about 1/4 of the egg whites into the chocolate mixture to lighten it, then very gently fold in the remaining egg whites. Spoon the mousse into the oiled mold or dessert cups and refrigerate for at least four hours or until it has set. To unmold and serve, run a long sharp knife around the sides of the mold and dip the bottom of it in hot water for a few seconds. Then wipe the outside of the mold dry, place a chilled serving plate upside down over the mold and, grasping both sides firmly, quickly turn the plate and mold over. Rap the plate on a table and the mousse should slide easily out of the mold. If the mousse doesn't unmold at once, repeat the whole process. With a wire whisk, rotary or electric beater, whip the chilled cream in a large chilled bowl until it is firm enough to hold its shape softly. Garnish the mousse with the whipped cream. Marinate beef in corn starch, soy sauce, sesame oil, and pepper for 30 minutes, refrigerated. Meanwhile, in a bowl, toss ginger with salt and set aside for 20 minutes. Then squeeze shreds to extract most of the moisture. Set aside. Combine sugar and wine and set aside. Heat oil in skillet or wok to warm-hot temperature. Add meat, stirring to separate pieces. When pieces change color, remove them to a colander and drain. Some of meat may still be pink. Remove all but 3 Tb of oil from pan. Heat remaining oil; when hot, add ginger and stir rapidly for 15 seconds. Stir in cilantro and wine; cook just until dish is heated through. Words : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The cream, a small bowl, and beaters should be thoroughly chilled before starting. Beat cream with electric mixer until soft peaks form. Blend in sugar and vanilla and beat until stiff peaks form. Do Not Overbeat! From the kitchen of Lois Flack .00 Medium onion, chopped 1.00 Egg, beaten 3.00 tb Shortening, melted Instructions: Combine dry ingredients; add tomatoes, onion, eggs and shortening, mixing well. Servings: 9 Have a 2 quart pudding dish, or 9 single serving dishes ready. Be sure they are dry. Melt and carmelize the 2/3 cup sugar,and the 1/4 cup brown sugar in a heavy skillet. When sugar melts and turns a dark golden color (about 5 min. ) pour into the custard dishes and tilt back and forth with a swirling motion to cover bottom and sides of dish. It may be necessary to spread the caramel with a spoon. Set aside and allow to cool. Beat eggs and the egg yolks into the half and half. Add the salt and sugar. Stir until sugar dissolves. Add vanilla. Strain, and pour into prepared custard dish. Preheat oven to 325 degrees. Set dish in a pan of hot water and bake, covered with foil. Bake the large custard about 1 1/2 hrs. or until a knife inserted in center comes out clean. The smaller ones will cook about 1 hr. Perform knife test as above. Remove from the oven and allow to cool slightly. Place a round rimmed platter over the large flan or a serving plate over each of the single serving flans and flip them over slowly. Do this carefully, as the caramelized syrup will pour out as the flan releases from the container. Cool and serve. I sometimes garnish with pecan halves. ***** Rum and Brandy Syrup ***** Caramelize the sugar in a heavy skillet. Add water and stir until the caramel is dissolved. Boil until quite thick. Add the Brandy and Rum extract and stir until combined. Cool and serve with the flan for those who desire additional syrup with a slightly different flavor. Mix meat, crumbs, milk, onion, egg and a dash of pepper. Shape into a loaf. Cook in a shallow baking dish. (I use the Deep Dish Baker) Bake 350 degrees oven for 1 1/2 hours. During last 30 minutes, spoon on Tangy Mustard Glaze as Follows: Combine last four ingredients and baste ham loaf with glaze. Serve remaining sauce on the side. This is great for buffet lunches as the ham loaf can be made in advance and heated before serving. I always serve the cheesy sour cream potatoes with this dish. directions: divide paste into 24 potions. roll into balls. place bean paste ball in center of thin 'skin' circle. pull dough up around paste. roll into ball. flatten with hand and then use rolling pin to make a three inch shape. Let stand for 10 minutes. Deepfry in low heat for six minutes. then fry on high heat for one more minute or til golden. Golden Raisins 1.00c 3530 Chopped Wa Soak the beans overnight in ample water. The next day drain the water from the beans, and place in a heavy kettle. Add the ham, onion, celery, parsley, bay leaves, and garlic, and add water to the pot barely to cover the contents. Bring to boil, and then turn to a simmer. Simmer, uncovered, for 2 hours, being careful that the beans do not stick or become too dry. You may have to add a little water. After the initial two hours of cooking, add the margarine, pepper, Worcestershire, and Tabasco to the pot. Continue cooking for 1 more hour, this time with the lid on the pot and the heat quite low. Correct the seasonings. You may wish to add a bit of salt, but do not add salt until this point because salt cooks out of the ham hocks or ham and seasons the dish well. Serve over white rice with a nice green salad and a good white wine or beer. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. Combine flour, baking powder, salt and pepper in a large mixing bowl. Cut in the Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. eter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. NOTE: Tony's Seasoning may be added for extra taste. Place washed beans, ham, onions and water in a 4 quart microwave-safe casserole. Cover; cook on HIGH in microwave for 2 and 1/2 hours, stirring occasionally and adding more water. Stir in green onions, parsley, garlic and seasonings. Cook on MEDIUM for 1 hour. Serve over Rice. NOTE: To save cooking time, set the beans in a pot of water overnight. Then add all ingredients and cook about half as long. Use your judgement on cooking time. Boil pork 5 mins to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. Dried red chile peppers 2.00sm Place beans in Dutch oven and cover generously with water. Let soak 30 minutes. Add remaining ingredients to beans except salt and rice. Bring to boil over medium high heat. Reduce heat to medium low, cover and simmer until beans are tender, adding more water if necessary (about 2 1/2 hours). Add salt to taste. Discard ham bones. Remove about 3 tablespoons of beans from mixture and mash to paste; return to Dutch oven and stir. Simmer 15 more minutes. Serve over hot rice. PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. 4.00 sl White bread; stale 3.00 Egg; slightly beaten 1.00 ts Pepper 1.00 c Pan drippings; from PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. 6627 Half-and-half 0.33c Boil pork 5 minutes to get rid of salt. Put pork in second water (hot) and add beans, water, should be one-half inch above beans. Add immediately, one bell pepper, one chopped onion, celery, garlic, Italian seasoning and whole hot pepper. Cook slowly two to three hours, until gravy is thick and beans tender -- just before dishing out add a pinch of italian seasoning again. Salt to taste and serve with rice. 6627 Chopped fresh parsley 1.00tb Preheat oven to 375F. Place onion and garlic in small baking dish. Drizzle with oil. Bake until soft, stirring occasionally, about 50 minutes. Cool. Meanwhile, char peppers over gas flame or under broiler until blackened on all sides. Cool 10 minutes. Peel and seed peppers; pat dry. Place all ingredients except chives in processor. Puree until almost smooth. Transfer to bowl. Stir in chives. Season with salt and pepper. Cover and refrigerate at least 2 hours. (Can be prepared 1 day ahead. ) Makes about 1-1/2 cups. Excellent with crackers, on crusty country bread or served with a dip with crudites. Recipe from Bon Appetit, March, 199 3. 6629 Fresh asparagus tips 10.00oz 6629 (1-inch lengths) 0.00 6629 Pitted black olives, 1.00c Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "This rich vegetable dish is excellent with pork and game. " Blanch the red cabbage in boiling water for 1 minute. Drain, refresh and set aside. Heat the butter in a frying pan, put in the onion rings and sweat for 3-4 minutes, until soft. Stir in the apple slices and cook for 1 further minute. Put the cabbage in a deep flame proof casserole with a tightly-fitting lid. Mix in the onion, apples and chrysanthemums petals and turn all the ingredients so that they becomes well coated with the butter. Sprinkle over the sugar and pour in the water and vinegar. Season lightly. Cook over low heat, or in the oven at 325F/170/gas 3 for 1 1/2 - 2 hours, until the cabbage is soft. Just before serving, add a good knob (pat) of butter and some fresh chrysanthemum petals. SERVES:4-6 50F. oven for 50 to 60 minutes or until a toothpick inserted in center comes out clean. Remove from pan and cool on a w Fry the bacon. Remove when crisp and drain on paper towels. Discard surplus bacon fat; saute onions and apple remainder. Transfer to a deep casserole and add shredded cabbage, jelly, nutmeg, beer and salt and pepper. Simmer over low heat for 1 hour. Great with pork. ENDS ******** 2195 Chopped Fresh Parsley 0.25c 2195 Sugar 2.00tb Quarter and core the cabbages. Wash, drain and cut into 1/4-inch shreds. In a large, heavy nonreactive casserole, melt the butter over moderately low heat. Stir in the brown sugar and cook, stirring, until melted. Add the onions and apples. Cover tightly and cook over low heat for 5 minutes, stirring twice. Add the shredded cabbage and toss to coat lightly. Pour the vinegar over the cabbage and stir to mix. Cover and cook for 10 minutes. Sprinkle the salt over the cabbage and add the wine and 1 cup of the stock. Cover and simmer over moderately low heat until the cabbage is very tender, 1-1/2 to 2 hours, adding more stock as necessary to keep the cabbage fairly moist but never soupy. Add the currant jelly and stir until melted. Remove from the heat and serve hot. (The cabbage can be made up to 2 days ahead. Let cool completely, then cover and refrigerate. Let return to room temperature before reheating. ) Serves 8 2196 Green beans, drained Several days ahead or day before serving, mix in a large bowl with mixer at medium speed the chedder cheese, cream cheese, sherry, ripe olives, Worcestershire sauce, onion salt, garlic salt and celery salt. Now shape mixture into a ball, wrap in foil, then refirgerate until needed. About 30 minutes before serving, remove foil from cheese ball. Reshape into ball with hands, then roll it in the dried beef until it is thoroughly coated. Makes about a 3-inch ball. 2196 Rings Drain cherries, reserving juice. Combine brown sugar and cornstarch in saucepan. Stir in cherry juice, orange juice, butter, and salt; cook,stirring constantly, until thickened. Stir in cherries and almond extract. For biscuit topping, combine Homemade Biscuit Mix, sugar and nutmeg. Beat egg and milk and stir into biscuit mixture until combined. Heat cherry mixture to boiling and pour into a low 1 quart baking dish. Drop batter by spoonfuls (about 6) on top of hot cherry mixture and bake in a preheated 350 F oven for 35-40 minutes, until biscuits are golden. Serve warm. Makes 6 servings. dar Cheese Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A fatty cut of beef gives this dish more beef flavor, which is the point of the dish; rich, mellow, gently seasoned. Red-Cooking Meat: In medium hot wok, toast peppercorns until fra- grant (avoid burning); crush & finely mince with cleaver; reserve. Cut beef into 1 1/2" chunks. Heat cooking oil in hot wok until it starts to smoke; brown beef in several batches; drain oil & discard. Combine peppercorns & remaining ingredients of red-cooking liquid; add to wok. Bring to boil; reduce heat & simmer, covered, for 1 1/2 to 2 hours, until meat is very tender. (If liquid evaporates before meat is tender, add cup of water or stock and continue cooking. ) Remove meat from liquid. If desired, cool meat, cover and refrigerate. Boiling Noodles: Bring 4 qts. water to rolling boil; add noodles. Drain when still slightly undercooked. Stir-frying: Heat peanut oil in hot wok. When oil starts to smoke, add scallions & stir-fry until fragrant. Add garlic, ginger & Napa cabbage; stir-fry for about 1 minute, until cabbage is slightly wilt- ed. Add meat & all gravy ingredients except cornstarch paste. Reduce heat to medium, cover, & simmer for about 3 minutes. Remove cover; dribble in enough cornstarch paste to make a light gravy; not too heavy as you want to coat noodles, but not too soupy either. Turn up heat; when sauce returns to boil, add noodles. Toss to mix (& reheat) noodles. Transfer to warmed serving platter or large bowl. National), add the cheese. In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 d 13059 Jar spaghetti sauce 0.50 e 13059 Butter Place eggs in a medium saucepan; cover with cold water. Heat over medium heat to boiling. Reduce heat to low; simmer, uncovered, about 15 minutes. Remove from heat; run cold water into pan until cool. Let eggs cool in cold water. Drain. Lightly tap shells all over with back of spoon; do not crack so hard that shells actually come loose. Return eggs to saucepan; add remaining ingredients. Add cold water to cover egg; heat over medium heat to boiling. Reduce heat to low; simmer, covered, about 1-1/2 hours. * Remove from heat. Let cool to room temperature in cooking liquid. Refrigerate eggs, in cooking liquid, until serving time**. At serving time, drain eggs, discarding liquid; shell eggs and leave whole or cut in half. * Heat may be turned off at any time and cooking resumed later ** The longer the eggs soak, at least several hours, the better flavor they will have. They can be done several days in advance. c 13060 Roughly choped Coat ribs thoroughly with flour; reserve 1/4 cup excess flour. Heat oil in Dutch oven or large saucepan over medium heat. Add ribs and brown slowly on all sides; drain off excess oil. Combine 1 1/4 cups water, teriyaki sauce, garlic, ginger and cloves; pour over ribs. Cover; simmer 2 hours, or until ribs are tender. Meanwhile, blend reserved flour and remaining 1/2 cup water. Remove ribs to serving platter; keep warm. Pour pan drippings into large measuring cup; skim off fat. Add enough water to measure 2 1/2 cups; return to pan and bring to boil. Gradually stir in flour mixture. Cook and stir until thickened; serve with ribs. otato Water Instructions: Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. Preparation: Rinse and soak dried peel in sherry for 1 hour. Remove chicken neck, heart, gizzard and liver (use in stock pot). Wash chicken and chop into large chunks. Mix sauce ingredients. Browning: Add peanut oil to moderately hot wok. When oil is hot, brown chicken pieces; remove pieces from oil with strainer and drain over bowl. Slow-cooking: Remove all oil from wok; heat to moderate. Add peel, sherry, and sauce (remixed first); add boiling water. Bring to simmer. Add chicken pieces. Cover and simmer for 1 hour or until chicken is tender but still adhering to bones. When tender, remove pieces from sauce. Transfer 1 cup of sauce, less the spices, to a saucepan; thicken with cornstarch paste to a light gravy. Arrange chicken pieces on large serving platter to resemble the shape of a chicken. Place bunch of parsley or watercress at the tail, a flower roll at the head with a piece of star anise for a beak. Pour sauce over chicken when ready to serve. Whip cream until stiff. With a fork, stir the jelly until it is broken up into small pieces. Fold into the cream. Serve with Southern Sweet Potato Pudding. 555 Cinnamon 0.25ts 555 Peppermint 0.50ts 555 Paprika 1.00ts Salt and pepper to taste Cut hard cooked eggs in half - removing yolks to bowl - mix remaining ingredients with yolks and pile lightly into reserved halves. Dust lightly with paprika before serving. 0.50ts 555 Juice of 1 lemon 0.00 555 Grape leaves 12.00ea * Tortillas should be 6 to 7 inches in diameter. Cook and stir onion and garlic in oil in a 10-inch skillet over medium heat, until onion is tender. Stir in remaining ingredients except the sour cream, tortillas, and cheese. Heat to boiling then reduce the heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Heat the oven to 350 degrees F. Dip each tortilla into sauce to coat both sides. Spread 2 Tbls of the chease on each tortilla and roll up. Place seam sides down in an ungreased 13 X 9 X 2-inch baking dish. Pour remaining sauce over enchiladas and sprinkle with remaining cheese. Bake, uncovered, until the cheese is melted, about 15 minutes. Serve warm with the sour cream. 556 Crushed white peppercorns 2.00tb 556 Lemon wedges and pepper 0.00 557 Carrots; chopped Wash and drain the vegetables. Seed and chop the peppers; core and chop the tomatoes. Put the vegetables in a kettle with 2 cups vinegar, bring to a boil, and boil until vegetables are soft. Press the mixture through a fine sieve. Add the sugar and salt and the spices, tied in a bag, and boil until the sauce is thick. Add the remaining vinegar continue to boil for about 15 minutes or until the sauce is the desired consistency. Discard the spice bag and seal, boiling-hot into hot jars. Makes about 8 Pints 0 c Unbleached Flour 0.00 Warm Milk To Make Thick Bat. Instructions: This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. Notes ********** RECIPE ENDS ******** 745FGrapefruit Mousse 6 Heat the Oil in a Large Saucepan and add the Onion, Red Pepper, Carrots, Zucchini and Celery. Cook Gently for 10 Min. Covered. add the Mushrooms, Tomatoes, Kidney Beans, Paprika and Pepper To Taste. Continue To Coook, Covered for a Further 10-15 Min. Check the Seasoning and Serve. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 6988FGrasshopper Pie Heat ghee over low heat. Add onion & cook til it softens, stirring ocassionally. Add peppercorns & bay leaves & cook for 5 minutes. Add stock, 1 c water, lentils, parsley, chilies & salt. Cook over medium heat for 10 minutes. When soup begins to boil, add ginger & cotinue to cook & stir for 10 minutes. Serve hot. Lentils should be soft. Adapted from Ismail Merchant "Indian Cuisine" 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Place garlic and jalapeno pepper in food processor or mill and puree. Add pecans, pimento peppers, olive oil and salt and process until mixture is smooth. Mix in parmesan, if desired. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0veg 2193FGratin Of Potatoes And Cheese Herbs/spice Potatoes /vegetarian 6894 Wash the potatoes and drain. Using a paring knife, trim a band of the peel about 1/2 inch wide (depending on the size of the potatoes) around the circumference of each potato. This will form an attractive "belt". Boil the trimmed potatoes gently in ample, lightly salted water until just tender. The potatoes are done as soon as they pierce easily with a sharp knife. Carefully drain, spread on a tray, and allow to cool. Cook the bacon in a medium sized frying pan until almost crip. Add the onion and cook until limp. Drain off any excess fat. Place the cooled potatoes in a bolw along with the cooked bacon and onion, and the scallions. In another bowl, blend together the mayonnaise, dry mustard, vinegar, oil and salt and pepper to taste add to the bowl of potatoes and toss together. Fold in the hard-boiled eggs. Cover and refrigerate. Serves 4 to 6. From Frugal Gourmet Whole Family Cookbook by Jeff Smith -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0se Cook sugar and water together for 5 minutes. Cool and add raspberry gelatine. Dissolve thoroughly. Cool until it begins to thicken. Wash berries, run through sieve, add orange and lemon juice. Add to gelatine. Pour into freezing try and freeze 1 1/2 hours. Remove to chilled bowl and beat 2 minutes. Return to try and freeze firm. Variations: Use cherry or strawberry galatine and fresh fruit run through sieve. 6904 4 -1 Directions: Crust: Mix flour, sugar and butter together until crumbly. Press into ungreased 9 x 9 pan. Bake in 350 F oven for 20 minutes. Cool. Filling: Dissolve gelatin in boiling water in bowl. Add raspberries. Chill until syrupy. Pour over crumb crust. Chill Melt marshmallows in sour cream in double boiler. Cool. Whip cream until stiff. Fold into cooled marshmallow mixture. Spread over raspberry layerr. Chill. Cuts into 9 pieces. This can also be prepared in a 9 inch springform pan using 2 raspberry layers and 2 marshmallow layers. pk Active Dry Yeast 0.00 Water To Make Thick Batter Instructions: Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. Notes ********** RECIPE ENDS ******** * Roast and peel the pepper (See Sowest 1 for directions) and seed. ** You should use the red jalapeno peppers and they should be roasted, peeled and seeded. (See Sowest 1 for directions) This is also to your taste. Use as many peppers as you like. Place the bell pepper and chiles in a food processor workbowl fitted with the steel blade or in a blender container; cover and process until smooth. Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the bell pepper mixture. Heat to boiling, stirring once or twice; reduce the heat. Cover and simmer for 16 minutes. (DO NOT lift the cover or stir!) Remove from the heat; stir in the bell pepper mixture. Cover and let steam for about 10 minutes and then serve. Add salt, pepper and liquor to taste. Puree to rough or smooth texture, as you like. Adjust seasoning. Serve hot or chilled, topped with yogurt and garnished with arugula slivers. uce/condm * Use large Red Snapper or other fish fillets cut into 6 serving pieces in this recipe. ** The pimento-stuffed olives should be sliced. *** Use a small pickled Jalapeno Pepper that has been rinsed, seeded and cut into strips. (Optional) Thaw the fish fillets if frozen. In a covered pan, cook the potatoes in enough boiling salted water to cover for about 15 minutes or until nearly tender; drain. When cool enough to handle, peel and set aside. Combine flour, salt and pepper. Coat fish fillets on both sides with the seasoned flour mixture. In a large skillet, cook fish fillets in hot oil for about 5 minutes per side or until done. Remove fillets from the skillet and set aside. Drain off the remaining oil, reserving 1 Tbls. In the same skillet, cook the onion and garlic in the reserved oil until tender but not brown. Add the tomato puree, olives, water, lime juice, jalapeno pepper (if used), sugar, cinnamon, cloves and the bay leaf mixing well. Add the potatoes, bring to boiling then reduce the heat and simmer, uncovered, for about 5 minutes. Add the fish fillets and cook about 5 minutes or until fish fillets are heated through. Remove the bay leaf. Arrange the fish fillets and potatoes on a serving platter, spoon the sauce over all. garnish platter with triangles of buttered toast if desired. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 17064 Peach Preserves Sauce/condm 1941 Remove any remaining skin and bones from the salmon (even the canned salmon may have some). Mix the flaked salmon (canned or fresh) with the lemon juice, onion, and dill. Blend in the mayonnaise and whipping cream. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cauliflower, Cucumber, Black Bread, Potato Skins. ve the pan from the heat; when the chicken is cool enough to handle, remove the meat from the bones, and replace it in the pot. Add the water, capers, and With an electric mixer, cream the shortening and sugar until light and fluffy. Beat in the eggs, one at a time. In a small bowl, make a paste of food coloring, vanilla & cocoa. Blend into the shortening mixture. Gradually mix in flour and buttermilk, alternating each. When the flour is completely mixed in, combine baking soda and vinegar; quickly add to batter. Grease and flour two 9" round cake pans; line with parchment. Fill them 2/3 full and bake at 350 degrees for 25 to 30 minutes. This worksvery well with a peppermint frosting. 1.50 c Warm water 1.00 c Sourdough starter 1.00 tb Sugar 0.50 tb Salt 2.00 tb Cider vinegar 5.50 c White flour 0.50 ts Baking soda 0.00 Yellow cornmeal Instructions: In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sug Place apples. 3/4 cup sugar, the wine and lemon juice in 3-quart saucepan. Cover and cook over medium heat, stirring occasionally, until apples are just tender, 7 to 8 minutes. Mix 1/4 cup flour, 2 tablespoons sugar and 1/8 teaspoon salt; stir into apple mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in butter. Cool to room temperature. Heat oven to 425'. Measure 2 cups flour, the cheese and 1 teaspoon salt into bowl; cut in shortening or lard. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary. ) Gather pastry into ball; divide in half and shape into 2 flattened rounds on lightly floured cloth-covered board. Roll one round 2 inches larger than inverted 8-inch pie plate with floured stockinet-covered rolling pin. Fold pastry into quarters; place in pie plate. Unfold and ease into pie plate. Turn apple mixture into pastry-lined pie plate. Trim overhanging edge of pastry 1/2 inch from rim of pie plate. Roll second round of pastry. Fold into quarters; cut slits so steam can escape. Place over filling and unfold. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute. Cover edge with 2- to 3-inch strip of sluminum foil to prevent excess browning. Bake 25 to 30 minutes; remove foil. Bake 15 minutes. NOTE1: If using self-rising flour, omit 1 teaspoon salt. Pie crusts made with self-rising flour difer in flavor and texture from those made with plain flour. NOTE2: If desired, 1 package (11 ounces) pie crust mix or sticks can be substituted for the pastry. Notes ********** RECIPE ENDS ******** 0015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 0000015257 Cut sirloin steak into individual serving pieces. Marinate steak in next six ingredients for eight hours. When ready to prepare, saute mushrooms and onions in oil; set aside. Brown steak in skillet. Add Worcestershire sauce, mushrooms and onions; simmer for 1/2 hour over low heat. Remove steak, mushrooms and onions to a large casserole and cover. With remaining pan juices, prepare a gravy; pour over steak. Serve with cooked egg noodles. 0015259 0000015259 0000015259 HEAT THE OIL over medium heat on the stove top in a heavy pot with a lid or a Dutch oven. Add the roast and surround it with carrots, celery and garlic. If cooking the roast on the stove top, cover the pot tightly and reduce heat to low. Use a burner heat diffuser if you have one. If using the oven method, cover tightly and place on the middle rack of the oven. Cook for 30 minutes. Remove cover, add the red wine, salt, pepper, bay leaves and thyme. Replace cover and continue to cook for 2 1/2-to-3 hours. Transfer the roast from the pot to a baking dish, cover and keep warm in the turned-off or slow oven for up to 15 minutes. Place the pot on top of the stove over medium heat and add the broth and butter. Cook, stirring vigorously until the butter is incorporated. Remove the roast from the oven, slice into serving pieces and arrange on a serving platter. Strain the pan juices over the roast, pressing the vegetables against the sieve or strainer to extract all their juices. Serve immediately and pass any extra sauce in a sauce boat. orated milk 1.50 c Sourdough starter 0.50 c Molasses 0.25 c Honey 4.00 tb Butter melted 0.50 tb Salt 1.00 ts Ground allspice 2.00 c Unprocessed rolled oats 0.75 c Raisins* 2.50 c White flour Instructions: *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, st Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, In a pot, cover the eggs with cold water; bring to a boil, then simmer 15 minutes. Remove from heat, cool the eggs under cold running water, and shell them. In a pan, combine the brown sugar, soy sauce, chicken broth, and sesame oil. Heat the mixture, stirring to dissolve the brown sugar. Add the eggs. Simmer, covered for 1 hour. The liquid should cover the eggs, but if it does not, baste frequently. Turn off the heat and let the eggs stand in the another hour, turning them from time to time, to ensure even coloring. Serve cut into halves or quarters, with dipping sauce. Makes 6 to 8 appetizer servings. DIPPING SAUCE: In bowl, combine equal parts of the hoisin sauce and oyster sauce. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 one small onion very finely, add 1/4 tsp pepper and 2 slices fat salt pork cut in very small dice. Bake 1/2 hour in 350F oven or till top is golden brown and crisp. Serve hot. from the Acadian section of _The Canadiana Cookboo Heat just enough margarine, butter or bacon fat to coat skillet. Cook eggs over low heat about 1 minute or until edges turn white. Add 2 teaspoons water for each egg decreasing amount slightly for each additional egg. Cover and cook 5 minutes longer or until a film forms over yolks and yolks are thickened. 1 SERVINGS; 95 CALORIES PER EGG. Marshmallows 24.00lg d 17195 Coconut Cream shortening or butter or margarine, sugar, brown sugar and vanilla in a large mixer bowl until light and fluffy. Add eggs; beatwell. Combine flour and baking soda; add to creamed mixture. Stir in the peanut butter chips and chocolate chips. Drop by teaspoonfuls onto ungreased cookie sheet. Bake at 350 F for 10-12 minutes or until lightly browned. Cool slightly. Remove from cookie sheet; cool completely on wire rack. r the whole thing. Repeat until all the potatoes, cream, and cheese ar ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. 2.00 c Whole-wheat flour 0.00 --------- DAY TWO --------- 1.00 c Beef broth 0.25 c Yellow cornmeal 1.00 c Riced potatoes 1.00 tb Yeast 0.25 c Lukewarm potato wate 1.00 tb Salt 4.00 tb Butter, mel ick over Beans to remove rocks and bad Beans. Wash and put in large ot with Sugar. Add enough cold Water to cover* and heat to bOiling. over and simmer for 3 hours or until Beans are soft, adding addition- l Water when necessary* during cooking. Add 1/2 cup bacon drippings, alt and Garlic. Cook at least 1 hour more, stirring occasionally. n be cooked for more than 4 hours or overnight if there is enough ater. Heat 1/4 cup bacon drippings or lard in a large skillet and add eans. Stir frequently, until Beans are reheated. Mash with a fork r potato masher. Brown Beans until dry and a little crusty, stirring requently. Add Salt, if needed, to taste. ote 1: *Begin with Water at least twice as deep as Beans. When eans have finished swelling, add liquid as needed to keep level a ittle above the top of the Beans. ote 2: Bacon drippings or lard give the best flavor, but for those oncerned with cholesterol levels, vegetable Oil may be substituted. ote 3: If desired, one or more of the following may be added to eans during frying. Grated Cheese to taste Chopped Chilis Diced Onion Crisp, crumbled bacon Note 4: If Beans become to thick, thin with a little milk. flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Heat lard or bacon drippings in frying pan or saucepan. Add beans, mash and simmer for 5 minutes. Top with cheese and serve when melted. NOTE: this along with green chili and/or salsa is a great burrito filling. in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions Dissolve marchmallows slightly in heated juice of fruit salad. Add juice of lemon and orange. Place in refrigerator until thickened. Fold in whipped cream, return to refrigerator. evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins Beat egg whites until stiff and add 2 T. sugar. Beat yolks and add rest of sugar. Add milk to beaten yolks, then beaten whites. Whip cream, added last. Freeze in refrigerator trays. Note: This recipe uses uncooked eggs and may pose a health hazard due to salmonella. Notes ********** RECIPE ENDS ******** ah|V`rHTf:GW,;K#3@ .>)5G3>TBKfS^zep M[x5A]#1H &914IAC[KMeNPhMPeEI\:>P4:G6;IDAOJIRMJTLLVOL[SSbYVXOLULHRIFSHDWKI_TPi\Znbb Boil the rhubarb, sugar, and water together until the rhubarb is soft, about 10 minutes. Puree in a food processor or blender, then blend in the wine and egg white. Allow to cool, then freeze the mixture in an ice cream freezer according to the manufacturers directions. Makes about 1 quart. [ The L. Bean Book of NEW New England Cookery } RY ISuALl8Bd1:_+5]09e3=m3>p4>t3?u6Dy7G|;J 4E}4E}4E}5F~5F~3D|6G Prepare and cook the rhubarb at least a day ahead of serving the sorbet. Wipe and trim the fruit, then slice it quite thinly into a flameproof casserole. Sprinke the finely grated orange zest over it and drizzle on 2 tablespoons of the honey. Cover and leave in a cool place for 2 hours or more until the sweetener has drawn out some of the rhubarb juices; this liquid will prevent sticking during cooking. Cook the rhubarb in the covered dish until perfectly tender - I think this is best done in a low oven but you can use a very gentle flame on top of the stove if you prefer. Let the cooked rhubarb cool slightly, then add the remaining 2 tablespoons honey and whizz to a very smooth puree in a food-processor. When the puree is quite cold, freeze it in a chilled loaf tin, or other suitable container, until firm round the edges. Beat the half-frozen sorbet until slushly. Whisk the egg whites and fold them in so the mixture looks like a pale pink snow. Cover and freeze until solid. Beat to break up ice crystals and to increase bulk, then freeze the sorbet again until you are ready to serve it. Shortbread fingers make a good crunchy accompaniment. A51D84H<8J>:M@>TGE^PQeWXhZ\gZ\gX\fX\fX\eW]eW]eVZl\]k\YeVT]NKUFDSDAVGD[MGXGDWGAYIC^NHcSMcSL^NHUICD=:LGFVQPZUTYSTZTUb\]icd`Z[\VWYQRVNNZPP`VVh^^nce^V]dZfh`kf^hbZdaZag`gnhmhbgc\_aX Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PASTRY Creme fraiche or sour cream * A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use. FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly. Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes. Let cool. FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes. Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan. Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid. Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool. Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream. Makes 2 servings. [ Cooking with Bon Appetit; Pies and Tarts; Knapp, 1986 ] ed 0.75c u 15248 Honey 1.00tb v 15248 Cinnamon 0.25ts w 15248 Ginger 0.25ts x Place the 1/4 cup butter in a 1-quart souffle or deep baking dish. Set in 425 F oven until butter is melted and bubbly. Meanwhile, in a blender or food processor, whirl eggs, flour, and salt until smooth. Add milk; whirl until smooth. Pour batter into bubbling butter; drop rhubarb into center of batter. Bake until edges of crust are dark brown, about 25 minutes. When pudding is nearly done, melt the 1/3 cup butter in a 1- to 2 quart pan; stir in sugar and cook, stirring, until sugar is dissolved and mixture is a thick syrup. Spoon hot pudding into bowls; offer hot brown sugar sauce and cream to top individual sevings. Makes 4 to 6 servings. [ The Best of Sunset; Lane Publishing; 1987 ] .00c e 15249 -blender 0.00 f 15249 Salt 0.75ts Chop the rhubarb into 1 1/2-inch pieces. Peel, core, and cut theapples into 1/4-inch slices. Mix together with the sugar and water and place in a baking dish. For the topping, rub the butter, sugar, and flour together with your fingertips until the mixture is crumbly. Sprinkle the topping over the rhubarb and apples. Bake in a preheated 375 F oven for 1 hour. Serve warm or cold with a pitcher of heavy cream. Serves 6. [ The L. Bean Book of NEW New England Cookery ] CRUST Crust: Mix together all of the crust ingredients and press half of the mixture on the bottom of a 9 X 13-inch pan. Spread the diced rhubarb on top of the crust. Boil the sugar, water, and cornstarch until thick. Add the almond flavoring, then the cherry pie filling. Spoon the mixture over the rhubarb. Sprinkle the remaining crust mixture over it, then the nuts. Bake for 45 minutes at 350 F. Serve warm with whipped cream. Makes 12 servings. YANKEE MAGAZINE's Favorite New England Recipes; 1972 0.00 --------- NORMA WRENN NPXR56B --------- 1.00 c Flour 2.00 tb Baking powder 0.25 ts Salt 0.25 ts Baking soda 0.33 c Lard 1.00 c Starter 0.00 --------- NORMA WRENN NPXR56B --------- Instructions: Mix flour, baking powder, salt and soda. Cut in lard. Mix in lightly 1 cup starter. * if using self-rising flour omit Baking soda, salt and Baking powder. You can make almost all of your favorite nut breads with this versatile. Heat oven to 350 degrees. Grease bottoms only of 2 loaf pans, 8-1/2 X 4-1/2 X 2-1/2 or 9 X 5 X 3 inches. Mix rhubarb, pears, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Pour into pans. Bake 50 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes. Loosen sides of loaves; remove from pans. Cool completely before slicing. Wrap tightly and store at room temperature up to 4 days, or refrigerate up to 10 days. 2 LOAVES (24 SLICES EACH); 100 CALORIES PER SLICE. To Microwave: Grease 12-cup microwavab bundt cake dish generously. Prepare batter as directed. Pour into dish. Microwave uncovered on high 11 to 14 minutes, rotating dish 1/4 turn every 4 minutes, until top springs back when touched lightly. Let stand on heatproof surface (not wire rack) 10 minutes. Remove from dish; cool. Combine all dry ingredients. Beat egg and oil; add orange juice. Add to flour mix. Add rhubarb. Bake 350F 25-30 min. Notes ********** RECIPE ENDS ******** &*+926H:=R=B[EIeFNlFOqFOtIRxMV|R[ M>;SDATEBeVSQDBG9:E8:UHJgY]L>BC8;_TWTIKZOQSKLPHIFA@OJGD?<6/,@88E;;RHHB66QEEL>?RDEZJKD45SCDK;<<+(A2)J<0/ :-%D52NA?XKMmagK>FYKVgYdTFQL>Il^i>0;]RZ FILLING: In large bowl, combine sugar, flour, cinnamon and orange rind. Add rhubarb and strawberries; toss well. Spread mixture in 13 x 9 in. 5 L) baking dish. Bake in 400F(200C) oven 10 minutes. TOPPING: In large bowl, combine flour, sugar, baking powder, baking soda and salt. Using fingers or two knives, cut in margarine until mixture resembles small peas. With fork, stir in buttermilk just until soft dough forms. Drop by tablespoonfuls in 12 mounds on top of hot fruit filling. Bake in 400F(200C) oven 25 minutes or until topping is golden brown and has risen. bPO^LKm[ZL:9M98M87T<\KTnZf_NWTEIA35\NP8*,`OR7%&XFGS?>>)(\EC3 ]B>B%!X;7eHCW<8Y>:[@<\A=Z?;Y>:Y>:Y>:Y>:Z?;Z?;[@<\A=]B>^C?_D@[@<[@<[@:W<8V;7T95V;7Z?;^C?_D@\A=Y>:Y>:[@<[@<]B>^C?]B>Y>:X=9Y>:\A=V;7W<8Y>:[@<^C?`EAbGCaHDX@@O:9I43I43N97O Prepare Rhubarb-Strawberry Sauce. Cover and refrigerate about 3 hours or until chilled. Mix sauce and sour cream. Beat whipping cream in chilled medium bowl until stiff. Fold in sauce mixture just until fruit streaks remain. Pour into dessert dishes or serving bowl. Sprinkle with brown sugar. Refrigerate any remaining dessert. 6 SERVINGS (ABOUT 3/4 CUP EACH); 380 CALORIES PER SERVING. RHUBARB-STRAWBERRY SAUCE Heat sugar and water to boiling in 2-quart saucepan, stirring occasionally. Add rhubarb; reduce heat. Simmer uncovered about 10 minutes or until rhubarb is tender and slightly transparent. Stir in strawberries. Heat just to boiling. Stir in food color. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine each package of jello with 3/4 c applesauce; stir until well blended, about 1 1/2 minutes. Place 2 double crackers end to end on platter. Spread with 1/4 c liem mixture. Top with 2 double crackers; spread with 1/4 c raspberry mixture. Continue layers, alternating flavors and ending with crackers. Prepare dessert topping mix as directed on package, using 1/4 ts almond extract instead of vanilla. Add confectioners sugar. Spread over sides and top of loaf. Sprinkle sides with almonds. Chill at least 30 minutes. you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake a Pour the milk into a heavy stainless-steel or enameled saucepan and stir in the white vinegar or lemon juice. Set the pot over very low heat and bring the milk very slowly to a simmer (a reading of 200 degrees on a thermometer). There will be fine beads around the edge of the milk, which will look foamy but will not appear to be boiling. Remove the pot from the heat and set it, covered, in a spot where it can remain undisturbed and where the temperature will remain fairly uniform at a reading between 80 and 100 degrees. (An unheated oven, without a pilot light, is a good spot. ) Let the milk stand for about 6 hours, or until a solik curd floats above the liquid (the whey). More or less time may be required, depending on the temperature of the environment and the characteristics of the milk. Line a fine sieve with doubled, dampened cheesecloth (or, better yet, two layers of very fine-mesh nylon curtain netting, dampened) and set it over a bowl. Dip the curds and whey into the sieve and allow the whey to drain off until the ricotta is yogurtlike. If you want firmer cheese, tie the corners of the cloth to form a bag and hang it up to drain further. (In warm weather, the draining might well be completed in the refrigerator. ) When the texture of the ricotta is to your liking, add a little salt (from 1/4 to 1/2 t) if you wish. Store the cheese, covered, in the refrigerator. It will be at its best after it has chilled for 24 hours, and will keep well for 4 or 5 days. Author's notes: Unlike most other fresh cheeses-cottage and cream cheese, for example-the curd of this bland, light cheese is fromed from the direct addition of acid to the milk, not by fermentation. For that reason the time required to make it is generally short. If you haven't used this Italian favorite before, try it in place of cottage cheese, as well as in Italian recipes for such dishes as lasagne and manicotti. You'll find it is a bit creamier than most cottage cheeses, with a much finer curd. For a pleasant light milk dessert, sweeten ricotta slightly and top it with a sprinkling of grated chocolate or cinnamon. 1.00 3236 Chopped Stalk of Celery 1.00 3236 Clove, Garlic, minced 1.00 3236 Bay Leaf 1. Cook and stir onion in butter until tender. Add broth, lemon juice and garlic powder. Bring to boil. Stir in rice. Return to boil. Reduce heat to low; cover and simmer 5 minutes. Remove from heat. Stir in green beans, almonds and dill; cover. Let stand 5 minutes. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Serve with cheese croquettes. Steam rice and set aside. In a bowl, mix vinegar, oil, thyme, Tabasco, salt and pepper. Add peas, hearts of artichoke, artichoke marinade form jar, scallions and tomatoes. Toss gently and place in refrigerator. Just before serving, add cooled rice to mixture and stir thoroughly. Arrange lettuce leaves on serving platter or on individual dishes and place mixture on top. Use 1/2 to 1 cup mixture per serving. dients but the 1 T sugar. In a small bowl combine t In a large saucepan combine water, rice, carrots, green onions, bouillon granules, coriander, salt, and bottled hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer for 15 minutes or till rice is tender and water is absorbed. Stir in pinto or navy beans, cottage cheese, yogurt, and parsley. Spoon into a 10x6x2" baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese. Bake, uncovered, for 3-5 minutes more or till cheese melts. ************************************************************* Per serving: 282 calories, 19 g fat, 42 g carbohydrates, 4 g fat, 14 mg cholesterol, 489 mg sodium, 548 mg potassium. 0 Salt 1.50ts c 15230 All-purpose flour 0.50 d 15231 Bacon, diced 0.50lb Saute beef in oil in large skillet until browned,about 3 to 5 minutes. Add vegetables and stir fry 2 minutes. Add water,sherry,soy sauce and seasoning mix. Bring to a full boil. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings c 15231 Molasses 0.50c d 15231 Brown sugar Servings: 6 Saute onion and celery in oleo until soft. Cook rice and broccoli sepa- rately according to package directions. Mix all ingredients together in a two-quart baking dish. Bake at 375 F. for 30 to 40 minutes. This may be prepared in advance and stored in the refrigerator. Alda Arthur Comanche Study Club Cookbook Comanche, TX, 1987 avy beans, picked over, 1.50lb h 15231 Rinsed, and soaked Combine all but the last ingredient in a mixing bowl. Pour into a casserole dish coated with nonstick vegetable spray. Bake in a preheated 350 degree oven for 15 to 20 minutes. Serves: 6 (3/4 cup servings) 15231 Salt and freshly ground 0.00 k 15231 Pepper to taste 0.00 l 15232 Flour, unbleac Cook the rice. Meanwhile, saute the onions, celery & carrots in the olive oil till tender. Add the stock & tomatoes & endive. Simer for about 15 minutes. Stir in the cooked rice. Add parsley & basil. Season with salt & pepper to taste. "Sundays at Moosewood Restaurant Cookbook" ts c 15232 Salad oil, (canola) 1.00c d 15232 Sa Cut Jack Cheese into strips about 1/8" thick. Thoroughly mix sour cream and chiles. Butter a 1-1/2 quart casserole. Season rice with salt and pepper. Layer rice, sour cream mixture and cheese strips, in that order, until you finish with rice on the top. Bake in 350F oven for about 30 minutes. During the last few minutes of baking sprinkle the grated cheddar cheese over the rice and allow it to melt before removing casserole from oven. I have been told this dish should be illegal, it is so good. 4.00 c Flour 4.00 ts Baking powder 1.00 ts Salt 1.00 c Sour cream 1.25 c Milk; sour 1.00 ts Soda Instructions: Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. Notes ********** RECIPE ENDS ******** x full of handwriten recipies Soften gelatin in milk. Let stand 10 minutes. Dissolve over hot water. Add hot rice, sugar, and salt. Mix thoroughly. Cool. Add nuts, flavoring, and cherries. Fold in stiffly whipped cream. Pour into molds. If desired, serve topped with whipped cream, candied cherries, and finely chopped nuts. 8 servings. Nicholson, Chapman, KS. 16-20 to pound shrimp (jumbo's). Place 2 tbsp salt and 4 quarts of water in a large saucepa and bring Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes. (Supposedly 6 servings. I doubt it!) Add 2 cups heavy cream to a skillet and stirring constantly, bring to a boil. Add white pepper, 8 tbsp Grand Marnier Liqueur, 4 tbsp butter. Continue to stir until mixture thickens to a sauce stage. Place linguine in center of serving dish ringed with 6 to 8 shrimp. Spoon thicken Suppli al Telefono To quote the author, "It is not easy to make Suppli al Telefono. Nevertheless, it pays to make the effort once in awhile because this dish always makes family and guests happy. The name comes from the fact that a thread of cheese will spin between your mouth and the suppli while you are eating it, resembling the mouthpiece of an early model telephone from the time this dish was first created. Suppl can be served as an appetizer, as a side dish in a dairy meal, or as a meal in itself for a lunch or brunch. Suppli should be served piping hot. Tell your guests, who might have never had them before, that suppli should be eaten with the fingers. " Place rice, onion and olive oil in 2 qt saucepan and saute 2 or 3 minutes, stirring frequently. Add salt and 3 1/2 cups hot water. Bring to a boil. Lower heat to minimum and cook, covered, without stirring, 15 minutes. Add tomatoes and cook, uncovered, 5 minutes longer, stirring frequently. The rice should now be quite dry. Remove from heat and cool for 15 to 20 minutes, add eggs and mix well. With damp hands, shape heaping tablespoons of the mixture into croquettes the size of a large egg; insert one piece of cheese into each croquette, making sure that the cheese is completely coated with rice. Roll in bread crumbs and fry a few at a time in hot oil till golden brown on all sides. SERVES: 6 chili's and sauce with spices in it and stir until thoroughly mixed. Continue cooking until everything is JUST heated. Spoon into Calories per serving: Number of Servings: 10 Fat grams per serving: Approx. Cook Time: 0:45 Cholesterol per serving: Marks: *DIRECTIONS* Cook rice with 3 cups water and salt for 15 minutes, covered. Add milk and cook 30 more minutes or until rice is tender and mixture is thick. Chill rice in refrigerator. Whip cream with sugar and vanilla. Gently fold whipped cream into chilled rice. Place in individual serving dishes, if desired. Also, if desired, you may place fresh, sliced strawberries on each dish. Place preserves, remaining water, and lemon juice in blender or food processor. Mix until blended. Serve over or with rice cream. As served at the Akershus Restaurant, Norway Showcase, Epcot Center, Walt Disney World. Recipe taken from A Taste of Florida, p. 17 6. 2. Make several cuts in the garlic cloves. Rub the cloves over the Itali Beat the egg whites until stiff, add the sugar gradually, then the vanilla, coconut, nuts and last the flakes, being careful not to crumble the flakes. Drop by spoonfuls on buttered pan and bake in moderate oven until macaroons are delicate brown. Place on a large baking sheet and sprinkle with the salt and pepper. 4. Warm in preheated oven about 10 minutes. Serve directly from the oven. 2-2 1/2 tb very cold water The low-calorie rice pudding flan is so delicious by itself that you may want to save the calories and fat in the crust, and serve it without the pastry. Bring nonfat milk to boil in medium saucepan. Add vanilla bean and rice. Cover partially and simmer until rice is almost tender, about 20 to 30 minutes, stirring occasionally. Stir in sugar and continue and continue cooking 3 minutes. Remove from heat and cool slightly. Remove vanilla bean. Blend egg substitute with ricotta cheese. Stir into rice mixture with candied ginger. Carefully pour into prepared pastry shell, filling almost to the top (if there is any flan mixture left from incomplete reduction in cooking, place in small custard dish, cover and microwave 40 to 60 seconds or until set. ) Sprinkle with 1/4 teaspoon cinnamon. Bake at 400 degrees F. 25 to 30 minutes or until set. Remove from oven. Sift powdered sugar over and sprinkle with remaining cinnamon. Serve warm and garnish with sliced ginger if desired. Makes 12 servings. Each serving contains about: 183 calories; 102 mg sodium; 11 mg cholesterol; 4 grams fat; 31 grams carbohydrates; 6 grams protein; 0. 25 gram fiber. The use of oat flour blend and cake flour is what gives this low-fat crust its tenderness. It also makes it more difficult to roll, but don't despair: The dough is easily patched. Low-Fat Sweet Pastry Sift flour, cardamom and sugar into large bowl. Rub in butter with fingers or cut in with pastry blender until size of small peas. Using fork, stir in oil. Slowly add cold water, 1 teaspoon at a time, tossing with fork until flour is moistened without being wet. Gather dough with moist hands, shape into flattened round and let rest about 15 minutes. Roll 1/8-inch thick on lightly floures board. (To facilitate rolling, dough may also be rolled between sheets of wax paper Or unrolled dough may be placed in pan and gently pressed to cover inside of pan. ) Gently lift and press onto 9-inch square tart pan with removable bottom. Cut off dough edges. Bake at 425 degrees F. 10 to 15 minutes or until golden brown. Makes 12 servings. NOTE: Unsalted butter will give a more delicate fresh flavor in this pastry. Add a dash of salt if using. 554 French beans 1.00lb 554 Niban Dashi 0.38pt 554 MS Toss all ingredients together. Serve at room temperature. y Sensations Serves :10 KeyWords :Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Bell peppers can be any color, but should be cut into 1-inch julienne strips. In a 1-quart casserole micro-cook mushrooms, onion and butter or margarine, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till vegetables are tender. Stir in water, rice, bell pepper strips, salt, and sage. Micro-cook, covered, on 100% power for 2 to 3 minutes or till boiling. micro-cook, covered, on 50% power for 14 to 16 minutes or till rice is tender and liquid is absorbed, stirring once. Stir in parsley. Let stand, covered, for 5 minutes. Pour over dough and sprinkle parsley on top Bake at 425 degrees F for 20 minutes. Yield 30 squares Notes ********** RECIPE ENDS ******** e. Brush chicken with reserved marinade. Bake 30 minutes. Combine all ingredients and toss together. Chill 1 hour. Just before serving, pour dressing of your choice over salad. Toss and serve. ABOUT 30 APPETIZERS; 95 CALORIES PER APPETIZER. To Microwave: Marinate chicken in rectangular microwavable dish, 11 X 7 X 1-1/2 inches; drain. Cover tightly and microwave on high 10 to 13 minutes, rotating dish 1/2 turn after 5 minutes, until juices run cle In Chinese, this is called Yumi Zhou and can be eaten for breakfast or lunch, or as part of a full dinner. BRING THE WATER TO THE BOIL in a large pot, add the salt and then the rice. Bring back to the boil, stir several times, cover loosely, and let the rice simmer for 40 minutes at the lowest possible heat. Add the corn and simmer for 20 more minutes. Stir in the scallions and chili bean sauce. Just before serving, sprinkle on the roasted ground Sichuan peppercorns. Place rice in a strainer and pour the boiling water over rice. Drain well. steep 1 hr. , or until all is thick and creamy. Stir in butter, sugar, almonds and extract, nutmeg and almonds. Serve warm or chilled, with whipped cream. Jeff Smith, "The Frugal Gourmet on our Immigrant Ancestors" Dad's recipe - this is my favorite - a great way to use up extra milk. Cinnamon Cook milk and rice for about 35 minues, just below boiling. Watch carefully during the last 15 minutes, to be sure that it doesn't boil over. 5 minutes before completion, add sugar, stirring constantly. Pour into a pie pan and top with cinnamon. Serve warm or cold. 7=U!';5> FF60H 1FFDCH 0007DH DB_ERROR CODE 1FFE0H 200BBH 000DCH PRINT_ERRO CODE 200BCH 2323EH 03183H _TEXT CODE 23240H 23285H 00 Heat cream, milk and sugar in heavy saucepan, stirring until sugar dissolves. Add egg yolks by adding some mixture to eggs to dilute, and then adding diluted eggs to rest of pan (adding straight will cook them and make for lumpy cream). Whisk constantly over med heat until mixture coats the back of a spoon (seems to take forever, about 10 min?). DO NOT LET BOIL (or it will curdle) Strain, if you want, and add vanilla (I never strain, it comes out fine). Cool completely in refrigerator. Freeze according to manufacturers instructions. Makes about 1 quart. ( I double this if using the hand crank - it has a much larger capacity, but doesn't seem to last any longer after its made. Hmmm. ) CODE 283D0H 284CFH 00100H GET_PIC CODE 284D0H 2850FH 00040H CLEAR_GETS CODE 28510H 2858FH 00080H AMPM CODE 28590H 2867DH 000EEH STRZERO CODE 28680H 286C4H 00045H DAYS CODE 286D0H 286FBH 0002CH DBF CODE 28700H Fruit sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 - 320; Vashon Island, WA 98070 Combine in a medium saucepan the cornstarch and 1/2 c milk. When smoothly blended, add remaining milk, Fruit Sweet, and salt. Stirring constantly over medium heat, cook until mixture thickens and begins to bubble. Pour part of pudding over egg yolk and blend. Blend egg yolk mixture back into hot mixture in saucepan. Cook 2 more minutes. remove from heat. Blend in butter and vanilla. Pour into serving dishes. 4 servings Seasoned Breadcrumb Mix Serves :1 KeyWords :Master Mix Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut the venison into large chunks and marinate for about 24 hours in the water and vinegar with 2 bay leaves and plenty of pepper. Make the forcemeat mixture, seasoning it well and binding it with the lightly beaten egg. Shape into 24 small balls, fry briskly until golden- brown and crisp and reserve. Then fry the mushrooms hard in a very little hot fat. Remove and reserve separately. Drain and dry the meat well, reserving the marinade. Dust the venison with well-seasoned flour and brown and seal in batches. Transfer it to a 4 pint flameproof casserole; ideally this should be no more than 8 inches in diameter across the top. Chop the onion finely and fry gently. Sprinkle on 2 tablespoons flour, pour on the marinade liquid and the stock over the meat and season with salt, pepper, 1/2 teaspoon sugar and 2 bay leaves. Bring to a bare simmer, cover tightly and cook over the lowest possible flame (or in a low oven if you prefer) until the meat is deliciously tender and the gravy is dark and rich. Shoulder meat may need as little as 1 1/2 hours, lesser cuts of meat will need considerably more. Stir occasionally to prevent sticking. When ready, remove the bay and check seasoning. Cool and refrigerate overnight if not to be served on the same day. To finish the dish, bring everything back to room temperature. Add the prepared mushrooms to the stew, pushing them well down into the gravy, then cover the surface with the forcemeat balls and bake - without a lid to keep the forcemeat balls really crisp - at 400 F (200 C) gas mark 6 for about 25 minutes. peel indi- vidual sections and break apart into grains about the size of a grape seed. if grapes contain seeds, split and seed them. Toss apple or pear slices in a little citrus juice to keep them from oxidizing. In a small skillet or saucepan, heat oil over low heat and gently fry shallot and garlic until lightly browned. Remove and drain on paper towels. In a medium bowl, combine lime juice, salt, and sugar (if used) and stir to dissolv Put the milk and butter in the saucepan over medium heat. Add cocoa & sugar. Stir well. Boil 1 minute. Remove from heat. Beat in vanilla extract and rolled oats. Blend well. Spoon onto cookie sheet. Let cool until hardened. The cookies, when cooled, resemble fudge. But they're very chewy. k in place of shrimp. tant 3.00c a 16752 Flour, all purpose;sifted 3.00c Brown sausage. Melt cheese with RO*TEL Tomatoes and Green Chilies, add chili and sausage. Heat and mix thoroughly. Serve with corn chips. BLESPOON. WL, blend the honey mustard, soy sauce and vinegar until smooth. Whisk in the oil in a slow, steady stream. Add the dill, if desired. Makes 1 1/2 Cups 52 -Salt 2.00ts e 16752 Shortening 1.50c Rick Eastes travels to Chile routinely to arrange for shipping that country's seasonal fruits here. It's summer in Chile now, so his Berry Sorbet is seasonal, sort of. In it he uses fructose. Not because this sugar is more easily digested by some people, but because he had some on the shelf the day he ran out of granulated sugar. If you've run out of fructose, you can use granulated sugar it its place. In a 2-3 quart pan, combine the 2 cups of blackberries and raspberries, fructose, water, and lime juice. Bring to a boil over high heat, stirring often. Then reduce heat and simmer until blackberries mash redily, 3-4 minutes. Whirl mixture, a portion at a time, in blender or food processor until smoothly pureed. To remove seeds, rub puree through a fine strainer into a bowl. Pour puree into a 9-10" square metal pan. Cover airtight and freeze until firm, at least 8 hours or up to 2 weeks. Frozen sorbet has an icy texture. If you like a softer texture, break frozen sorbet into chunks and beat with a mixer until slushy; serve at once or return to freezer up to 1 hour. Top servings of sorbet with additional berries and liqueur to taste (1-2 tablespoons per portion). Makes about 3 cups. Eggs 0.33 c Cooking oil Instructions: Combine first 4 ingredients in bowl;mix. Combine and mix milk, eggs and oil. Add liquids to dry ingredients;mix. For each waffle, pou Ricotta and vegetable matchstick pasta. Heat olive oil and saute carrots over medium heat for 5 minutes. Add squash and scallions and saute for 3 more minutes. Cook pasta until al dente. Drain and return to pot. Toss with ricotta cheese, half-and-half mustard and sauteed vegetables. Heat quickly to warm. Serve topped with freshly grated Parmesan. 8 - 4" waffles. Notes ********** RECIPE ENDS ******** 2725 Light Have ready a tray lined with a double thickness of paper toweling. First make the sauce. Put the lime juice and salt into a glass bowl, mix in the rest of the ingredients, and leave for at least 30 minutes to marinate. This should make about 1 cup. Spread 1 tablespoon of the ricotta over half of each tortilla. Fold over and secure with a toothpick. Put oil to a depth of 1/4 inch in a large frying pan and heat. When hot but not smoking, add a few of the tacos and fry, turning once until they are a golden color and quite crisp. Continue with the rest, adding oil if necessary. Drain the tacos well on paper toweling and remove as soon as they are cool enough to handle. With a toothpick, ease them open and insert about 2 tablespoons of the sauce. Serve immediately; they cannot wait. The Art of Mexican Cooking From the collection of Jim Vorheis 2726 Eggs 4.00 Servings: 4 * Remove Casing ** Sliced and Drained In 10 qt skillet over medium heat, cook sausage until browned, stirring to separate meat. Spoon off fat. Add garlic, sauce, wine and peppers. Heat to boiling. Reduce heat to low; simmer 5 min, stirring occasionally. Add olives, 1/2 cup cheese and rigatoni; toss to coat well. Serve topped with remaining cheese. 2726 Butter 1.00tb Heat vegetable oil in a large fry pan or Dutch oven. Add meat cubes and brown well, approximately 10 minutes. Stir in onions; cook until soft. Sprinkle with salt, pepper, garlic salt, paprika, and sugar. Blend thoroughly. Pour in hot water; cover and simmer gently about 1 1/2 hours. In a small jar or container, shake or blend flour with cold water. Be sure to break up all lumps. Add to meat about 7 minutes before the end of the cooking time. Stir constantly until sauce is thickened and bubbling. Remove from heat; stir in cream. Serve with noodles, accompanied by a tomato salad if desired. 2727 Cheddar Cheese; Thick,Slices 4.00ea 2727 Butter 3.00ts 2728 Butter or margarine, melted 3.00tb Julienne the beef, peppers and onions. Toss together in serving bowl. In a separate bowl, whisk mustard with oil. Whisk in vinegar, then water. Add salt and pepper. Pour vinaigrette over salad. Let marinate in refrigerator for at least 2 hours. Serve cold. This typically Austrian dish provides a surprisingly delicate taste. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Julienned vegetables add texture and taste. Place fillet in pot with 3 quarts of boiling water. Add chopped vegetables, bay leaf, peppercorns and a touch of salt. Bring to boil, reduce, and simmer for 3-4 hours, or until the meat is cooked. (When meat is pricked with a fork, the fork should come out smoothly. ) Reserving consomme, remove meat to pot with lightly salted cold water and allow to cool. Drain and refrigerate before using in Rindfleisch Salat. Meanwhile, strain consomme gently through a cloth napkin set in a sieve. Return liquid to pot, add salt, pepper, nutmeg, and sherry. Simmer. Cook julienned vegetables in boiling salted water for one minute. Drain. Divide into soup bowls and pour hot consomme over. Garnish with chives. Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH. For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable. Cut cheese in small pieces. Melt the butter in top of a double boiler, add the onion and cook until onion is soft. Stir in the flour and blend; then gradually add the milk and mix well. Add the cheese and cook until the cheese has melted. Mix together the catsup, mustard, Worcestershire sauce, salt and paprika; add to cheese sauce and cook for 5 minutes. Stir in the egg and cook one minute longer. Serve at once on toast or crackers. In hot bacon grease, cook 1 1/2 Cups rice til golden brown. Add seasonings, chopped pepper and onion, and tomato sauce. Pour all this into boiling water. Reduce heat, cover and cook 12-15 minutes. Remove from heat, leave covered and let steam a few minutes. Doubles nicely p-_{=& Melt the butter in a large saucepan over high heat and saute the onions and mushrooms for 3 minutes or until golden and soft. Stir in the rice and cook for 1 minute. Add the chicken stock 1 cup at a time. Bring to a boil and simmer uncovered for 15 minutes, or until the rice is soft and the liquid is completely absorbed. Add salt and pepper to taste. Press a piece of buttered foil over the rice to keep it warm until ready to use. At serving time, sprinkle the grated Parmesan cheese over the rice and toss gently. 'TsPxr l iSg p-_{=& In a 3 qt. microwave safe casserole, microwave bacon, covered, on 100 % power (HIGH) for 6 minutes. Drain off fat,reserving 2 tbsp. in casserole. Add beef cubes to casserole. Toss with flour, soy sauce, seasoned salt,basil and garlic powder. Stir in 1 1/2 cups HOT water, wine and onions. Cook,covered,5 minutes. Cook,uncovered,on 50% power (MEDIUM) for 30 minutes,stirring once. Add mushrooms. Cook,uncovered, 35 to 45 minutes or until beef is tender,stirring once. Cover and let stand 10 minutes. Makes 8 servings. 0 RECIPE BEGINS ******** Title :Apple Crunch Muffins Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine the flour, salt and beaten egg and mix together with the fingers until mixture is crumbly. Pour this mixture into the broth, add the corn and cook about 10 minutes. The rivels will look like boiled rice when cooked. 1.00 Large Egg, Slightly Beaten 0.50 c Milk 1.00 c Tart Apples * 0.00 Nut Crunch Topping Instructions: Apples are to be washed and cored. Shred the unpeeled ap *Note: Salmon, sea trout or river trout may be used (farmed trout is unsuitable - its texture is too soft). Peel and seed the cucumber and cut the flesh into pieces no larger than matchsticks. Sprinkle with 1/2 teaspoon each salt and caster sugar and 1 teaspoon tarragon vinegar. Toss lightly and set aside for at least 40 minutes, or all day if you prefer, to draw out some of the cucumber juices. Drain well and pat dry. Cook the rice in double its volume of boiling salted water or, better still, in fish stock. It will take about 35 minutes to become tender. Towards the end of this time cook the vegetables. Boil the peas in a little lightly sugared water. Melt the butter in a flameproof casserole, add the sticks of cucumber and cook over medium-low heat for 2 minutes, just stirring occasionally. Break the skinned and boned fish into big flaky chunks. Lay the fish on top of the cucumber - don't stir it in. Cover the casserole and reduce heat as low as possible. Leave to cook, just shaking the casserole occasionally, until the cucumber is tender and the fish is well heated through - 4 minutes or so. Meanwhile put the watercress into a food-processor and reduce it to green flecks. To assemble the kedgeree, add the prepared watercress, peas and cooked rice to the buttery fish and cucumber mixture. Immediately draw the casserole away from the heat and season it generously with sea salt and freshly ground black pepper. Toss the ingredients gently but thoroughly to mix them well and serve straight away with a large fresh green salad, or with a tomato salad if you prefer. Serves 4- 6. ch.p line 147, chunk 50. No recipes found - please try searching another way. at /u/web/yumyum/cgi-local/tsearch.p line 147, chunk 1027. Died at /u/web/yumyum/cgi-local/tsearch.p line 147, chunk 9866. Died at /u/web/yumyum/cgi-local/tsearch.p line 147, chunk 70. Died at /u/web/yumyum/cgi-local/tsearch.p line 147, chunk 9866. No recipes found - please try searching another way. at / pistachio ice cream Place 2 peach halves in each of 8 sherbet glasses. Melt 2/3 c raspberry jelly; pour over peaches. Chill 3 hours. Just before serving, top each serving with 1 scoop pistachio ice cream. ch.p line 147, chunk 684. [Wed Aug 20 04:20:56 1997] access to /u/web/yumyum/beta/chefyelo.gif failed for 152.163.195.137, reason: File does not exist [Wed Aug 20 04:20:57 1997] access to /u/web/yumyum/beta/betabar.gif failed for 152.163.195.137, reason: File does not exist Died at /u/we In a heaavy saucepan, pour the cold milk, add the rice, sugar, and butter. Cook over low heat, stirring frequently until thickened, approximately 1 hour, adding cinnamon stick and cloves for flavor, if desired, during the last 15 minutes. Remove from the heat, stir in the vanilla, then remove the cinnamon stick and cloves. Beat the eggs lightly in a small bowl, then add one tablespoon of the hot pudding mixture into the eggs, stir and repeat twice. Add the egg mixture into the pudding, stirring until mixed thoroughly. Pour into individual serving dishes or large serving bowl. Sprinkle with ground cinnamon, cool, then chill. Serve cold. Note: You may use a vanilla bean, added with the rice, instead of stick cinnamon and cloves, or substitute grated lemon rind for all the other flavorings. s :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350 degrees. Mix salt and pepper in a cup. Rub mix on all sides of beef. Place beef in a heavy pan uncovered. Add 1/2 cup water to bottom of pan. Cook in a 350 degree oven for about 1-1/2 hours. After the first hour, add 1/2 cup water to bottom of pan. When done, the inside center portion of the meat should be medium rare. If necessary cook longer to desired point. Place roast on hot serving platter. Reserve juices in the pan. GRAVY: Add water, salt, and pepper to juice in pan. Scrape bottom of pan with a spatula. Pour gravy into a saucepan. Heat for a few minutes over a medium flame. To serve: Slice hot Roast Beef into thin slices and pour hot gravy on top. Makes 6 servings. Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda Remove giblets if present (gizzard, heart and neck). Rinse cavity. Rub cavity of bird lightly with salt if desired. Do not salt cavity if bird is to be stuffed. If stuffing is desired, stuff just before roasting---not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack---stuffing will expand while cooking. ) Tuck drumsticks under band of skin at tail, or tie or skewer to tail. Place bird, breast side up, on rack in shallow roasting pan. Brush with melted margarine or butter. (If roasting duck or goose, do not brush with margarine. Prick skin with fork. ) Do not add water. Do not cover. Follow Timetable for Roasting for approximate roasting time. There is no substitute for a meat thermometer for determining doneness---place in thigh muscle so thermometer does not touch bone. For turkey, place a tent of aluminum foil loosely over turkey when it begins to turn golden. When two-thirds done, cut band and remove skewer holding legs. Roast until juices run clear (no pink should remain). Whole birds should reach an internal temperature of 180 degrees when done and the drumstick should move easily when lifted or twisted. When turkey is done, remove from oven and let stand about 15 minutes for easiest serving. 205 CALORIES PER COOKED 3-OUNCE SERVING. Roast goose can be a festive entree for Christmas dinner or for any. Trim excess fat from goose. Heat giblets, water, sliced onion and 3/4 teaspoon salt to boiling; reduce heat. Cover and simmer about 1 hour or until giblets are done. Strain broth. Cover and refrigerate. Chop giblets. Toss with remaining ingredients except 1/2 teaspoon salt and the flour. Heat oven to 350 degrees. Rub cavity of goose with 1/2 teaspoon salt. Fold wings across back with tips touching. Fill neck and body cavities of goose lightly with stuffing. Fasten neck skin to back with skewer. Fasten opening with skewers and lace with string. Tie drumsticks to tail. Prick skin all over with fork. Place goose, breast side up, on rack in shallow roasting pan. Roast uncovered 3 to 3-1/2 hours or until drumstick moves easily, removing excess fat from pan occasionally. Place a tent of aluminum foil loosely over goose during last hour to prevent excessive browning. Place goose on heated platter. Let stand 15 minutes for easier carving. Pour drippings from pan into bowl. Return 1/4 cup drippings to pan. Stir in flour. Cook over medium heat stirring occasionally, until smooth and bubbly; remove from heat. Add enough water to reserved broth, if necessary, to measure 2 cups. Stir into flour mixture. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve goose with apple stuffing and gravy. 8 SERVINGS; 965 CALORIES PER SERVING. -1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Serve with creamed spinach. Preheat oven to 350 degrees. In a small bowl, mix garlic, pepper and salt. With a sharp knife, make 7 insertions (1/2 inch wide and 1/2 inch deep) into lamb. Fill insertions with seasoning mixture. Rub remaining mixture on lamb. Place lamb (skin-side up) in a roasting pan. Bake uncovered for 2 to 2-1/2 hours. When done, set lamb on a platter. Pour juice into a cup, let stand for 10 minutes until oil rises to top. Skim off and discard oil. Pour juice back into roasting pan, add 3/4 cup water and scrape drippings from pan. Add 1/8 teaspoon salt and 1/8 teaspoon pepper to gravy and stir. Reheat meat and gravy, just before serving. lla. In separate bowl, combine flour, baking powder, soda and cinnamon. Gradually add to butter mixture. Gently stir in apples and nuts. Spoon into greased bread pan and bake 1 hour. Notes Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. Blanch the chicken halves in boiling water for 2 minutes. Drain. Place the bird halves in a pot with the looing sauce ingredients and bring to a boil. They should be covered with the sauce. Turn the heat to a simmer and cook lightly for 15 minutes, then allow the halves to cool in the sauce. Remove and place on a rack on the counter. Pat dry with paper towels and dry the meat using an electric fan. Aim the fan at the bird halves for about 3 hours, or until the skin is dry to the touch. Deep fry one half at a time in oil at 350 degrees. Be very careful when sliding the half into the hot oil. A wok lid will be helpful in protecting your hands and face in case the oil should pop and spit at you. Deep fry each half until the skin is crispy and golden. Drain on paper towels before cutting up to serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). Heat the oven to 350 degrees F. Mix all the ingredients except the catsup and brown sugar together. Press the mixture firmly in an ungreased loaf pan 8 1/2 X 4 1/2 X 2 1/2-inches. Loosen the edge with a spatula and unmold the loaf in an ungreased baking pan 13 X 9 X 2-inches. Mix the catsup and sugar then spoon onto the loaf. Bake uncovered for about 1 to 1 1/4 hours. Remove the meat loaf to a plate and let stand for 10 minutes. Then slice and serve on a heated platter. NOTE: If you don't have a pan this size, just form the mixture into a loaf in the large baking pan. VARIATION: Roast Meat Loaf Ring: Press the meat mixture firmly into an ungreased 5 to 6 cup ring mold. Unmold in the baking pan by rapping mold against the bottom of the larger pan. Brush with the catsup mixture. Bake for about 50 minutes. If you desire, the hole in the ring can be filled with hot potato salad or creamed peas. ium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 It is essential to use fresh peppers for this dish. Place red peppers in pan and put under broiler. Cook until they begin to turn black, turning frequently so this occurs evenly on all sides of the peppers. Remove. Cool in a plastic bowl or a covered pot. When the peppers are cool enough to handle, remove their skins by peeling gently away with your hands. Cut in half and remove all seeds. Place peppers on an oval platter and cover with olive oil, basil, oregano, garlic and a pinch of salt and pepper. Marinate for at least 2 hours. To serve, place peppers on a small plate so that they lie flat in a single layer. Garnish with anchovy fillets and parsley. The contrast of peppers and anchovies is refreshing and classically Italian. 2. In large bowl combine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. COMBINE SALT, PEPPER, THYME, garlic and oil in a blender or small food processor and blend to a paste-like consistency. Scrape into a small bowl. Place pork on a work surface, rub the surface with all the herb paste and place the loin in the refrigerator for 2 hours or up to 8 hours. Preheat oven to 400F. Place the pork in the oven on a rack in a roasting pan and immediately reduce heat to 350F. Roast for 2 hours. After 1 hour add the onions and celery. As the roast cooks, remove any excess fat with a basting bulb. The pork juices should run barely pink and the roast will continue to cook while it "rests. " A meat thermometer should read 165F-to-170F in the thickest part of the roast. Remove the roasting pan from the oven and increase the heat to 425F. Remove the roast to a plate to rest for 30 minutes before carving. Add the flour to the vegetables in the roasting pan, mix and replace in the oven for 15 minutes. Transfer the roasting pan to the stovetop, place over medium heat and add the broth, Southern Comfort and any juices that have escaped from the pork. Cook, stirring, until the gravy thickens. To serve, cut the loin into individual chops and arrange on a serving platter. Strain the gravy through a sieve or strainer into a sauceboat and serve on the side. 3651/2 5 PATH: 202/305 333 777 3615/50 3627/1 3651/9 7 Area: COOKING Remove giblets if present (gizzard, heart and neck). Rinse cavity. Rub cavity of bird lightly with salt if desired. Do not salt cavity if bird is to be stuffed. If stuffing is desired, stuff just before roasting---not ahead of time. Fill wishbone area with stuffing first. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack---stuffing will expand while cooking. ) Tuck drumsticks under band of skin at tail, or tie or skewer to tail. Place bird, breast side up, on rack in shallow roasting pan. Brush with melted margarine or butter. Do not add water. Do not cover. Follow Timetable for Roasting for approximate roasting time. There is no substitute for a meat thermometer for determining doneness---pl in thigh muscle so thermometer does not touch bone. Roast until juices run clear (no pink should remain). Whole birds should reach an internal temperature of 180 degrees when done and the drumstick should move easily when lifted or twisted. When the hen is done, remove from oven and let stand about 15 minutes for easiest serving. 115 CALORIES PER COOKED 3-OUNCE SERVING. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dress and clean turkey and fill with Chestnut Stuffing. Cream together the butter and flour and rub the legs, wings, and breast with the mixture. Place in oven (400-F) for 15 minutes. Season with salt. Reduce the heat to 350-F and finish roasting for 3-1/2 hours or until tender. gs, beaten Instructions: * The salt, though traditional, may be eliminated if you choose to do so. Place the melted fats and the rice in a heavy If turkey is frozen it may be defrosted in the Microwave Oven (follow directions in your manual), or it may be defrosted by placing it in the refrigerator overnight or until thawed. Wash turkey and pat it dry. Sprinkle inside cavity with salt and pepper, to taste. Tie legs together. Tie wings and legs to body. Invert a heat-resistant, non-metallic saucer or small casserole cover in a shallow, 10-inch, heat-resistant, non- metallic baking dish. Place turkey breast-side-down on the saucer. Heat, uncovercd, for half of cooking time, 3 minutes per pound (36 minutes). Turn the turkey breast-side-up and continue cooking covered with a paper towel for the remaining half of the cooking time. (3 minutes per pound or an additional 36 minutes). Insert a meat thermometer into fleshy portion of turkey, not touching any bones. It should register 160 F. DO NOT PLACE THERMOMETER IN MICROWAVE OVEN while cooking. If temperature is not 160 F return turkey to Microwave Oven for an additional few minutes until correct temperature is reached. Let turkey stand covered with aluminum foil at room temperature 20 to 30 minutes to finish cooking. The internal temperature of the turkey should be 170F after standing. While the turkey is standing at room temperature, prepare the gravy. The turkey should be removed from the roasting pan. Pour the pan drippings into a bowl, leaving the residue in the pan. Allow the fat to rise to the top. Skim off about 6 tablespoons of fat. Reserve pan drippings. (If there is not enough fat, add butter or margarine to make 6 tablespoons total. Discard any excess fat. ) 1 4. Return fat to the baking dish. Blend in flour and salt and pepper, to taste. Heat, uncovered, in Microwave Oven 4 minutes or until lightly browned. Measure the remaining pan drippings and add enough chicken broth to make 3 cups. Gradually stir liquid into flour mixture until smooth, scraping the sides of the pan to loosen any particles that stick to the pan. Heat, uncovered, in Microwave Oven 14 minutes or until thickened and smooth. Stir occasionally during last half of cooking. Serves 12 to 16 From _The New Deluxe Sharp Microwave Oven Cookbook_ G~ p-_{=& Soak one large duck or 2 mallards in marinade (See Page 57) overnight in refrigerator. Season inside and out with salt and pepper. Brown well in lightly oiled skillet to remove excess fat. Stuff each cavity with 2 chopped potatoes, 2 chopped carrots and 2 chopped apples (this stuffing, discarded after cooking, absorbs unwanted fat and wild flavor). Place 2 cut up carrots in bottom of CROCK-POT to act as rack for bird(s). Put stuffed duck(s) in pot. Add 1/2 cup sauterne, dry vermouth or water. Cover and cook on High 2 hours, then turn to Low for 8 hours. Before serving, remove chopped vegetables from each cavity. Serve with rice, baked sweet potatoes or potatoes. NOTE: If ducks have been skinned, pin 2 bacon strips across each breast and place under broiler 10 to 15 minutes before serving :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine the shallot, garlic, brown sugar, five-spice powder, sesame oil, vegetable oil and fish sauce. Spread about half of the mixture on the chicken and marinate 30 minutes at room temperature, or refrigerate for longer marination, up to 24 hours. Place the chicken on a rack in a roasting pan. Bake in a preheated, 350-degree oven 15 minutes. Stir the lime juice into the remaining five-spice mixture. Spoon over the chicken and continue baking 15-20 minutes, until the chicken tests done. Let each person squeeze lime juice over the chicken. Per Serving: 207 calories, 27 g protein, 7 g fat, 3 g carbohydrates . Bake in a greased and floured 9x5x3" loaf pan for 45-55 minutes. Yield: 1 loaf Notes ********** RECIPE ENDS ******** rch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entre Wash ducks inside and out and pat dry. Cook giblets in water to make stock. Toast sesame seeds in shallow pan at 350 degrees for 20 minutes. Prepare stuffing mixes according to package. Add next seven ingredients and mix well. Use hot stock to soak onion in. (If using onion powder, add with other seasonings. ) Stuff and truss ducks. Place in open roasting pan without water. Roast uncovered at 350 degrees for 2-1/2 hours. (25 to 30 minutes per pound. ) Makes 8 servings. Preheat oven to 375 degrees F. Remove the papery outer covering of whole garlic head, but do not seperate the cloves or peel them. Place as many whole heads of garlic on a large square of heavy-duty aluminum foil as there are people to be served. Fold up foil so that the cloves are completely wrapped. Bake in the preheated oven for 1 hour 15 minutes. Serve each diner a head of garlic and some bread and butter. Separate cloves. Hold a clove over a piece of buttered bread and squeeze. The garlic puree will pop out, like toothpaste from a tube. Spread and eat. GARLIC PUREE: To make a batch of Garlic Puree for later use, let roasted heads of garlic cool, unwarapped for at least 5 minutes. Gently separate the cloves and squeeze each one over a fine meshed sieve, so that the softened garlic pops into the sieve. With wooden spatula or wooden spoon, rub garlic through the sieve into a small container or bowl. Cover tightly with plastic wrap and refrigerate the puree if needed. QUICK PUREE: If you are in a hurry, you may skip the refinement of the sieve. Simply squeeze the cloves, one by one, over a bowl. When they have all been squeezed, use a rubber spatula to push the puree into a neat mound cover tightly with plastic wrap, and refrigerate until needed. It will keep for months. To keep indefinitely, cover with a film of olive oil. Notes ********** RECIPE ENDS ******** &547632 33OV0/ 0.K778:O$2 Position rack in lowest third of the oven and preheat at 300 Put garlic cloves in a baking dish and toss with oil. > Bake until soft and golden, about 40 minutes. Put baked garlic into blender with worchestershire and mustard and whirl till garlic is finely chopped. Scrape into a bowl and stir in almonds, sour cream, alomonds, herbs, may. Season to taste with S/P. Cover and refrigerate at least 2 hours. Overnight is better. Let stand at room temp. and hour before serving. Preheat oven to 350F. Cut off top 1/4 inch of each garlic head. Place garlic heads in small shallow baking dish. Drizzle oil over. Bake until golden, about 1 hour. Cool slightly. Press individual garlic cloves between thumb and finger to release garlic. Chop garlic. Melt butter in heavy large saucepan over medium heat. Add garlic, leeks and onion and saute until onion is translucent, about 8 minutes. Reduce heat to low. Add flour and cook 10 minutes, stirring occasionally. Stir in hot stock and Sherry. Simmer 20 minutes, stirring occasionally. Cool slightly. Puree soup in batches in blender or processor. (Can be prepared 1 day ahead. Cover and refrigerate. ) Return soup to saucepan. Add cream and simmer until thickened, about 10 minutes. Add lemon juice to taste. Season with salt and white pepper. Ladle into bowls. Garnish with chives. en to 450'F. 2. Sift flou You can omit the step of roasting the onion, but roasting brings out a sweetness that complements the orange and contrasts with the watercress and endive. Preheat oven to 400F (200C) Cut onion in half and slice each half into 4 wedges. Separate wedges into individual pieces. In a bowl, toss onions with olive oil and balsamic vinegar. Season with salt and pepper. Place on cookie sheet, bake for 20 minutes or until onion wedges are browned. Reserve. Clean stalks from watercress and toss leaves with onions. Slice Belgian endives into 1/2-inch slices and add to bowl. Wash and stem spinach. Dry well and tear into bite-sized pieces. Cut skin and white pith from oranges. Over a bowl, cut oranges into segments, reserving the juice that escapes. To make dressing, combine lemon juice with reserved orange juice, add Dijon mustard and wine vinegar, then whisk in olive oil. Season with salt and pepper. Just before serving, toss lemon vinaigrette with onions, orange and vegetables. Peel onion, cut in half & slice into 1/4" thick slices. Separate the slices into shreds. Heat a large skillet till hot, then add the oil. When smoking hot, add the onions, do not stir but let them sizzle for 30 seconds. Now stir, keep roasting, tossing & turning for about 2 minutes. They should be crisp. Toss with coriander & serve. Julie Sahni, "Classic Indian Cooking" ay(); cookiesplit = dc.split("; "); for (mycookie in cookiesplit) DeleteCookie(cookiesplit[mycookie].split("=")[0]); WASH AND DRY THE PEPPERS. TO ROAST OVER FLAME,IMPALE ON LONG HANDLED FORK A TURN SLOWLY SO THE SKIN CHARS OFF. OR PLACE ON OILED ALUM. FOIL IN THE BROIL PAN AND BROIL ABOUT FOUR INCHES FROM THE FLAME,TURNING FREQUENTLY. THE PEPPERS SHOULD BE PELLED,A SIMPLE MATTER IF THEY WERE BROILED OVER A FLAME OR UNDER SAME. THIS CAN BE TRICKIER IF THEY WERE ROASTED. IN THAT CASE PLACE THE PEPPERS IN A BROWN BAG,CLOSE THE BAG AND LET STAND FOR ABOUT TEN MINUTES,AFTER WHICH THE SKIN WILL BE EASY TO PULL OFF. TRIM OFF THE STEMS AND DISCARD THE SEEDS. PLACE THE PEPPERS,IN AS LARGE PIECES AS POSSIBLE,IN A TALL STRAIGHT SIDED JAR. ADD THE SALT,AND GARLIC AN POUR ENOUGH OIL TO COVER. CLOSE JAR TIGHTLY AND STORE IN A COOL PLACE OR IN THE REFREGERATOR FOR FIVE DAYS TO A WEEK. BEFORE SERVING LET STAND AT ROOM TEMPERATURE FOR 25 TO 30 MINUTES,SO THE OIL LIQUEFIESSERVE AS AN APPETIZE AS YOU WOULD PICKLES,WITH A MEAT COARSE. MAKES FOUR SERVINGS. =hidden name=SEC value="MAP"> F ptig}; h &c> Preparation: Wash & remove core from lettuce. Combine oil & oyster sauce in small sauce pan; bring to simmer; keep hot until ready to serve. Blanching: Heat about 2 gallons water in large pot. We use bottom of aluminum steamer. Add salt. When water reaches rolling boil, blanch lettuce for about 20 seconds - until leaves are bright green. Remove leaves, shake off excess water. Stack leaves & cut cross-wise into 4 parts. Use cleaver to place leaves on serving platter. Pour hot oyster sauce on leaves. Serve. e:"CX hq0HW: 1) Peel off the tough outer layers of the cabbage and core the remainder. Boil the cored cabbage in enough water to cover for 15-20 minutes, until tender. Drain, then rinse the cabbage in cold water until cool. Drain again, then chop well. 2) Mix together the remaining ingredients and pour over the chopped cabbage. Mix well and serve. NOTE: This recipe may be prepared without chopping the cabbage leaves; also, with the cabbage still warm; and lastly, with 2 boiled and sliced leeks added to it. dients: 0.75 c Whole wheat flour 0.75 c Flour; all-purpose 1.00 tb Baking powder 0.50 ts Salt 0.33 c Sesame seeds 2.00 ts Poppy seeds 0.75 c Orange juice 0.25 c Honey 2.00 Eggs 0.25 c Vegetable oil 0.50 c Bran cereal Instructions: Stir together flour, baking powder, salt and seeds. In large bowl, be *Note: Weight given for turkey or chicken is skinned, boned weight. Goose, pheasant and other birds can be used instead. **Well-flavoured, clear stock and a little gelatine powder may be substituted for canned consomme. Make a smooth, rich sauce with the butter, flour, milk and cream. Let it simmer for about 4 minutes. Then, away from the heat, stir in the grated Cheddar and Parmesan, a seasoning of nutmeg and some salt and pepper - but go carefully with the salt in view of the cheeses and salted meats used in this dish. Let the sauce cool while you cook the macaroni in plenty of salted water until al dente. Plunge the pasta in cold water to arrest cooking, drain well and stir it into the sauce. Slice the mushrooms thickly and saute them well in a non-stick pan with no fat. Season them with about 1 1/2 teaspoon lemon juice, plenty of pepper and a little salt and allow to become cold. Then cut the turkey meat into pieces about the width and half the length of your little finger, and mix the poultry and mushrooms together. Cut the ham, tongue and drained anchovies into strips about the same length as the poultry but considerably less wide. Mix the anchovies, ham and tongue with a good quantity of fairly coarsely chopped parsley. Sprinkle about one third to half of the ham mixture over the base of a shallow dish of 4 to 4-1/2 pint capacity. Cover with half the macaroni mixture, then all the turkey mixture, then the rest of the macaroni. Spread each layer evenly and press down into the dish with a potato masher before adding the next layer. Cover and chill for 30 minutes. Arrange the remaining ham mixture on top and scatter the olives to make a decorative display of the pink, green and black ingredients. Press down lightly then pour on enough barely melted consomme or cool jellied stock to cover. Cover the dish and refrigerate for a few hours until set. Better still, refrigerate Roman pie overnight to allow flavours to blend and mature, but be sure to bring it back to room temperature at least two hours before serving. 18659b i 18659c j 18659d k 18659e l 18659f m 18659g n 18659h o 18660a p 18660b q 18660c r 18661a s 18661b t 18661c u 18661d v 18661e w 18661f x 18661g y 18661h z 18661i { 18662a | 18662b } 18663a ~ 18663b 18663c For teriyaki lovers, here's the finest recipe inspired by the excellent little pamphlet Cook in Clay published by the makers of the Romertopf pot. We've served this dish, with variations, to as many as a dozen guests with never anything less than ecstatic results. The chicken comes out tender and full of flavor, especially after being marinated in this incredible sauce. You can add all sorts of Chinese or Japanese seasonings, but be sure they stay on the bland side. Caution: Don't add any salt-there's enough in any good soy sauce. (We prefer the rich, heavy soy sauce bottled in Hong Kong in a brown stone jug by Ko Sang Yick. ) In a non-metal bowl, combine the ingredients for the marinade, mix well, and marinate the pieces of chicken for at least half a day, turning frequently. When ready to cook, presoak pot, top and bottom, in water for 15 minutes. Add the chicken and the marinade to the pot. Place covered pot in a cold oven. Set temperature to 450 degrees F. Cook 45 minutes. Ten minutes before end of cooking time, remove the pot and pour off the liquid into a saucepan. Return the pot to the oven, uncovered, for the final 10 minutes of cooking. Meanwhile, bring the liquid in saucepan to a boil and thicken with arrowroot. Serve with rice, liberally drenched with the sauce. For an optional Chinese touch, sprinkle the chicken with almonds and sesame seeds. Note: Chinese Five Spices are a combination, in powder form, usually found in Chinese markets. If not available, use star anise, ground to a powder with a mortar and pestle. 2 stick) Instructions: In a medium mixing bowl, blend together 1-1/2 cups flour, sugar, baking powder, salt, oil, milk, egg and 1 cup blueberries. Beat thoroughly for 30 seconds and spread in a greased round 9x1-1/2-inch pan or an 8x8x2-inch pan. Combine 1/3 cup flour, brown sugar, connamon and butter. Sprinkle over batter and top with the remaining berries. Bake in a Combine ingredients. Mix until well blended. Freeze. 2 Servings. The Household Searchlight Serve warm with butter or honey. Notes ********** RECIPE ENDS ******** 01193V 01194W 01195X 01196Y 01197Z 01198[ 01199\ 01200] 01201^ 01202_ 01203` 01204a 01205b 01206c 01207d 01208e 01209f 01210g 01211h 01212i 01213j 01214k 01215l 01216m 01217n 01218o 01219p 01220q 01221r Cut the leeks in half lengthwise and then crosswise into thin slices. Place in a colander and run under warm water to remove all traces of sand. Drain and set aside. In a large casserole, melt the butter over low heat. Add the flour and cook, stirring constantly for one minute without browning. Add the chicken stock and whisk until well blended. Add the reserved leeks, carrots, turnips, parsnips and potatoes. Bring to a boil, reduce heat and simmer until the vegetables are almost tender. Add the lettuce and spinach leaves to the soup, and season with salt and pepper. The lettuce should just wilt, but stillremain crisp. Do not overcook. Before serving, add the heavy cream and heat the soup through without letting it come to a boil. Transfer the soup to a large tureen, sprinkle with chives and parlsey and serve hot with thin slices of black bread. This savory cookie is best served with an aperitif. Preheat the oven to 425 degrees F. Cut the butter into the flour, then mix in the cheese. Add the caraway seeds and a good grinding of pepper. Form small balls from the mixture and place on a cookie sheet, flattening them slightly. Bake for 8 to 10 minutes. Remove to a wire rack to cool. Mix the cheese, sour cream, and seasonings together until thoroughly blended. Add the finely chopped chicken. Serve on crackers. Makes 1 cup. Roquefort and Toasted Walnut Salad is nice to garnish with additional. 1 dash pepper Prepare Toasted Walnut Dressing. Toss with remaining ingredients. 6 SERVINGS (ABOUT 1-1/3 CUPS EACH). TOASTED WALNUT DRESSING: Place all ingredients in blender or food processor. Cover and blend on high speed, or process, about 1 minute or until smooth. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut slice from top of each apple; reserve. Remove cores. Scoop out pulp, leaving 1/4 inch shells. Brush shells with lemon juice. Dice apple pulp. Combine diced apple and remaining ingredients; toss lightly. Fill apple shells with mixture. Replace apple tops. Serves 4. chives in amounts to taste 1.00 ts Dill 3.00 c Whole wheat flour 5.00 c To 6 c unbleached white 0.00 flour 2.00 pk Fast rising yeast Sift flour into a bowl. Using a pastry blender or 2 knives, cut in butter until mixture resembles coarse crumbs. Crumble in Roquefort cheese; sprinkle in Cheddar cheese. With your fingers, thoroughly mix ingredients to form a dough. Cover and refrigerate. Place sesame seeds in a dry skillet, stir over medium heat until golden. Remove from heat; cool. Preheat oven to 400 F (200 C). Grease 2 baking sheets. Shape chilled dough into 36 equal balls. Toss each ball in toasted sesame seeds, pressing balls flat to coat well with seeds. Arrange balls on greased baking sheets and press lightly with a fork. Bake 10 minutes or until golden around edges. Cool on racks and store in an airtight container. To serve, arrange on a plate and garnish with cucumber and cherries. Makes 3 6. 5 minutes, or until the loaves sound hollow when tapped. Remove from loaf pans and cool on rack. Notes ********** RECIPE ENDS ******** Have cheese and butter at room temperature. Whip cream and set aside. Beat egg white until stiff and set aside. In a large bowl beat egg yolk. Add Roquefort and beat until smooth. Add cream cheese and butter and beat until smooth. Dissolve gelatin in cold water, then place dish of gelatin in hot water and stir until gelatin is dissolved. Add gelatin and mustard to cheese mixture. Fold in egg white, then fold in whipped cream. Pour into greased mold. Chill. Serve with crackers or fruit. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis /CENTER> PSQRWV ^_ZY[Xr "One of Mrs. Carter's favorite recipes was for a simple cheddar cheese mold. Served in a ring to be spread on crackers, the cheese appetizer was prepared for many of the Carter's family dinners and some of their official functions. One unusual ingredient was the strawberry preserves served in the centre of the ring. " In a mixing bowl, combine cheese with mayonnaise, chopped nuts and onions. Mix in black pepper and cayenne, and blend thoroughly. Press in a 3 cup mold. Refrigerate for at least 2 hours. To serve, dip mold into a pan of hot water for 15 to 20 seconds before turning out onto a serving platter. Fill centre with strawberry preserves, and serve at once with whole grain crackers or melba toast. SERVES:6-8 p-_{=& Cream butter and sugar; stir in the beaten yolks, the milk, flour, rose-water, almonds, and lastly the beaten whites very lightly and quickly; drop in rings on buttered paper and bake at once. The Whitehouse Cookbook (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil 1 quart cream, throw the rose leaves in it, and let them remain thus for two hours. Put egg yolks in a stewpan, mix in pounded sugar and the cream and rose leaves mixture, and stir over the fire, without boiling, till the custard coats the spoon; add the softened gelatin; strain the whole through a pointed strainer into a basin, put the basin on ice, stir until the contents begin to set, then mix in lightly the whipped double cream. Set in ice and after two hours, turn the cream out of mold and serve. Gouffe, Royal Book of Pastry and Confectionary (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias Add 1/2 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make a soft dough. On floured board, knead 5 minutes. Set in greased bowl; turn to grease top. Cover and let rise in war Wash the hips, soak them some hours in water and then let simmer till quite soft, and then force through a strainer of sieve. Boil up again and add the other ingredients and serve with little dumplings or put a spoonful of whipped cream on top of each cup. An adaption based on a recipe by Ella Oswald German Cookery for the American Home, New York 1907 (Flower Cookery - by Mary MacNicol) Typed for you by Karen Mintzias poon water; brush on pretzels. Sprinkle with coarse salt. Cut Two 12 Inch Square Pieces Of Parchment. Fold in Half, Creasingfirmly. Trim Each Into A Heart Shape; Lightly Coat One Side Of Each Piece With Cooking Spray. Place A Chicken Breast Half On One Half Of A Parchment Heart Near Crease. Sprinkle With Salt. Arange Half Of Peas, Bell Pepper & Rosemary Over Chicken. Sprinkle With Half Of Lemon Juice. Fold Over Remaining Half Of Heart. Starting With Rounded Edge Of Heart, Pleat & Crimp Edges Together To Seal. Twist End Tightly To Seal. Repeat Procedure. Place Bags On A Microwave Safe Dish. Microwave At High 5 To 6 Min. To Serve Cut Open Tops Of Parchment. Discard Rosemary Sprigs. Garnish With Fresh Sprigs If Desired. (Fat 4. 3, Chol. ) 1u 16741v 16741w 16742a 16742b 16742c 16742d 16742e 16742f 16742g 16742h 16742i 16742j 16742k 16742l 16742m Ragout is a French word, which means to restore the appetite. This. 2 tablespoons all-purpose flour Trim excess fat from lamb shoulder. Cut lamb into 1-inch cubes. Cook and stir lamb in oil in Dutch oven over medium-high heat about 20 minutes or until brown; drain. Add 2-1/2 cups water, the wine, tomato paste, bouillon granules, rosemary, thyme, pepper and garlic. Heat to boiling; reduce heat. Cover and simmer about 45 minutes or until lamb is almost tender. Stir in potatoes, onions, carrots and turnips. Cover and simmer about 20 minutes or until vegetables are almost tender. Stir in peas. Cover and simmer about 10 minutes longer or until vegetables are tender. Sha 1/4 cup water and the flour in tightly covered container. Gradually stir into ragout. Heat to boiling, stirring constantly. Boil and stir 1 minute. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 555 CALORIES PER SERVING. 16743~ 16743 16743 16743 16743 16744a Peel and thinly slice the potatoes. Put the low fat spread, rosemary, garlic and onions in an 8-inch, shallow dish and cook on HIGH for 3 minutes until soft. Stir in the skim milk, sea salt and freshly ground black pepper and add the potatoes arranging them neatly in the dish. Cover and cook on MEDIUM for 12-15 minutes until the potatoes are soft. Brown under a broiler if desired. TIME: Preparation takes about 10 minutes, and cooking takes 12-15 minutes. VARIATION: Other herbs can be substituted for rosemary. Chopped, cooked ham can be added and the dish served as a light supper or lunch. This recipe is from "STEP BY STEP MICROWAVE HEALTHY EATING". hole-wheat flour 3.00 tb Nonfat dry milk powder 3.00 tb Vegetable oil 1.00 lg Egg; -=OR=- 2.00 lg Egg whites 1.00 ts Salt Instructions: Stir yeast and suger into water; let stand until foamy, about 5 minutes. Combine Mayonnaise, Parsley, Rosemary & Pepper. Add Turkey & Apple. Toss Gently. Cover & Chill Until Ready To Serve. Place Lettuce Leaves On Individual Serving Plates. Top Each With 1/2 C. Alfalfa Sprouts. Spoon Half Of Turkey Mixture Onto Each Plate & Serve Immediately. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. Combine chicken, celery, bread cubes, salad dressing, almonds, lemon juice, onion and salt. Lightly place into 2 inch deep baking pan. Sprinkle with cheese and bread crumbs. Bake at 350 for 25-30 mins until bubbly. Servings: 10 d, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl. Mix well. Trim and wash sprouts. Place in a medium-size saucepan and pour enough beer over them to cover. Bring to a boil, reduce heat and simmer for 20 minutes or until tender. Add more beer if needed, as liquid evaporates. Drain; add salt and butter. Serve hot. and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet. Punch dou *if using self-rising flour Omit salt. Heat oil (2 to 3 inches) to 400 degrees. Beat egg, sugar and salt. Beat in flour, water and 1 tablespoon oil until smooth. Heat rosette iron by placing in hot oil 1 minute. Tap excess oil from iron. Dip hot iron into batter just to top edge of iron. Dip hot iron into batter just to top edge of iron (do not go over top). Fry about 30 seconds or until golden brown; remove rosette. Invert to cool. (If rosette is not crisp, stir small amount of water or milk into batter. ) Heat iron in hot oil and tap off excess oil before making each rosette. (If iron is not hot enough, batter will not stick. ) Sprinkle rosettes with powdered sugar just before serving if desired. ABOUT 18 ROSETTES; 75 CALORIES PER ROSETTE. Makes 1 Loaf Notes ********** RECIPE ENDS ******** PEEL THE POTATOES and shred them by hand. Add the salt and pepper and mix. Melt the butter in a 6-inch or 8-inch teflon frying pan over medium heat and add the potatoes. Cook without stirring for about 10 minutes. Gently press down on the potatoes to compact them. Flip the pancake and cook until golden on the second side, another 5 to 7 minutes. Add more butter to the pan if necessary. Combine first 5 ingredients in a deep, ceramic, heatproof casserole or stainless steel saucepan (mixture will discolor aluminum). Bring mixture to a boil; reduce heat, and simmer 15 minutes. Press raspberry mixture through a sieve, and return to casserole or saucepan; discard seeds. Combine cornstarch and 1/4 cup raspberry liquid; stir well. Bring remaining liquid to a boil. Reduce heat to low, and stir in cornstarch mixture. Cook, stirring constantly, until slightly thickened. Chill 6 to 8 hours. Drizzle whipping cream in soup, and swirl in with a knife. Yield: 5 cups. Strawberries my be substituted for raspberries. From Southern Living Cookbook Frozen Orangejuice concentrd 1.00 tb Whole Cloves 1.00 ts Whole Allspice 1.00 ts Ground Nutmeg 24.00 Cinnamon Sticks Instructions: In large pot, combine cider, sugar, undiluted lemon and orange juice. Tie cloves and all spice in cheese cloth; add to the cider, along with In large saucepan, combine rhubarb and 1 cup sugar, orange peel, orange juice and corn syrup. Heat to boiling, stirring constantly. Reduce heat and cook until rhubarb is tender, about 10 minutes; cool. Pour into laof pan or freezer trays; freeze to slush consistency, about 1-2 hours. Beat egg whites until foamy; gradually add 2 Tbls sugar, beating continously until stiff peaks form. Into large bowl, spoon partialyy forzen rhubarb mix; beat until light and fluffy. Fold in egg whites. Return to freezer container; cover with plastic wrap to prevent crystals from forming. Freese until firm, about 3-4 hours, stirring occasionally. Allow to soften slightly; spoon into sherbet glasses. Garnish with toasted coconut or nuts. 9815 Toasted chick-pea flour 2.00tb 9815 (besan) (recipe separately) 0.00 Wash beets, trim off greens, place in medium saucepan, and cook, without peeling, in salted water to cover, until beets are tender. Peel and slice. Prepare marinade dressing by combining remaining ingredients. Pour over beets and let stand for several hours before serving. Stir beets occasionally. 0.00 9815 Coarse-chopped fresh 0.25c * Core and peel apple, then fine chop it. Heat oil in a Dutch oven and saute onions 3 minutes. Add cabbage and immediately pour vinegar over cabbage to prevent it from losing its red color. Sprinkle with salt and sugar. Add chopped apple or applesauce and a piece of salt pork. Pour in red wine and hot beef broth. Cover and simmer for 45 to 60 minutes. Cabbage should be just tender, not soft. Shortly before end of cooking time, remove salt pork; cube and retrun it to the cabbage if desired. Correct seasonings and serve. 9815 Wedges of fresh lime 0.00 9816 Slivered almonds 0.25c 9816 Sugar 1.00tb 9816 DRESSING --------- 0.00--------- Fry bacon in medium-size fry pan until crisp. Remove and reserve bacon. Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved. Pour this hot mixture over the cabbage. Toss with vegetable oil, salt, pepper, and caraway seeds. Sprinkle crumbled bacon over mixture. Serve at room temperature. 2.00tb 9816 Salad oil 0.25c Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. n :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dredge strips of beef in flour, salt & pepper, brown in oil. Combine water, catsup, brown sugar, vinegar, worcestershire, and onion. Stir well, heat and pour over beef. Bring to boil, reduce heat and cook covered until beef is tender - about 2 hours. Stir occasionally. Serves 20 - 25 and freezes well. ore in airtight jar. Mix 4 ts. with 1 c. Soften gelatin in water. Set cup in hot water until dissolved. Blend cheeses together until smooth. Beat in Worcestershire, egg yolk and then gelatin. Beat egg white until stiff. Fold with cream into cheese mixture. Pour into 2 or 3 cup mold. Refrigerate overnight. Unmold and garnish with parsley Colorado Cache Cookbook (1978) From the collection of Jim Vorheis our into shallow pan. Top with crumbs and paprika. Royal Custard Custard: Preheat oven to 350 degrees. To make custard: Combine all ingredients, except diet jam. Beat well and pour into individual custard cups. Stand in a pan of hot water in oven. Bake 45 minutes to 1 hour, or until knife inserted near center of custard comes out clean. Remove custards from oven and spread surface with jam. To make meringue: In medium bowl, using an electric mixer, beat egg whites until frothy. Add salt and cream of tartar. Whip until stiff, but not dry. Beat in sugar, 1 teaspoon at a time. Add vanilla. Continue to beat until meringue forms peaks that fold over when beater is removed. Cover pudding with meringue, being sure to seal around edges. Swirl or make points to decorate top. Return pudding to oven. Bake 10 to 15 minutes or until delicately browned. Makes 4 servings. (about 292 calories per serving) Recipe from the Deal-A-Meal Cookbook a 19306 Onion, chopped * Each cheese slice should be 3 inches by 3 inches. Mix all the ingredients together except the sauerkraut and cheese. Shape mixture into 5 patties, each about 3/4-inch thick. Set oven control to broil or 550 degrees F. Broil the patties 4 inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. Top each patty with sauerkraut and a cheese slice. Broil until the cheese is melted and a light brown in color. Nice served on toasted rye or pumpernickel buns or bread. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* Mix flour with favorite spices such as garlic powder, red or black ground pepper. Stir the flour mixture into the beer and mix until well blended. Wash fish by dipping in cold, lightly salted water or water with a little bit of lemon juice added. Be sure fish is completely dry before dipping into batter. Prepare salsa; reserve. Put the vegetable oil into a deep skillet and bring to 375F. Place fish in a single layer--do not let pieces touch each other. Cook fish until batter is crispy and golden brown. Heat corn tortillas lightly in a skillet or Mexican comal until they are soft and hot. To assemble, on each tortilla layer the fish fillet, white sauce, salsa and cabbage. Top it off with a squeeze of lime. Fold tortilla over to serve. 1.00pn m 19307 Cut rye bread into 3/4 inch cubes and lightly beat the eggs. Grease a 13 x 9 x 2 inch baking dish and arrange bread cubes on bottom of dish. Coarsely shred corned beef with knife. Layer meat over bread. Sprinkle with cheese. Beat eggs and milk and pepper in a bowl until well blended. Pour over corned beef mixture. Cover with foil. Refrigerate overnight. When ready to bake, preheat oven to 350 degrees. Bake casserole covered for 45 minutes, then uncover and bake for 10 minutes more or until bubbly and puffed. Jigger dark rum 1.00 Jigger light rum 1.00 Jigger apricot brandy 1.00 ts Orgeat almond syrup 2.00 ds Triple sec 0.00 Orange juice 0.00 Pineapple juice Instructions: Combine rums, apricot brandy, almond syrup and Triple Sec. Fill glass with equal portions orange juice and pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is ava Mix flour and sugar and salt. Cut in shortening and make a well in center. Put in whole eggs and sour cream. Mix and roll into a ball and chill. Filling: 1 lb. ground walnuts 3/4 cup sugar 1 tsp. cinnamon 1 tsp. vanilla 1 Tbsp. flour 4 Tbsp. boiled milk Mix ingredients (except milk) together. Gradually add boiled milk to make a paste. Roll dough, cut into squares, fill and roll up and twist. Brush tops with beaten egg. Bake at 375 degrees about 20 minutes. When cool dust with confectioners sugar. Plantain (about 8-oz), 0.00 -peeled and cut into 0.25 Inch cubes 2.00 Thick pineapple slices, 0.00 -peeled, cored, and cut into 0.00 Small triangular wedges Instructions: The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, Yields 6 dozen pastries *=+ PASTRY* For the pastry, in a large mixing bowl, cream the butter and cream cheese until light and fluffy. Add the flour and salt and knead the dough lightly until well mixed. Wrap the dough in waxed paper or plastic and chill for at least 2 hours. Meanwhile, prepare the filling of your choice by combining all of the ingredients. Set aside. When the dough has chilled for a couple of hours and you're ready to bake the rugelach, divide the dough into nine equal pieces. Work with one piece at a time and keep the rest refrigerated. Roll each piece of dough into an 8 inch circle. Sprinkle the dough all over with about one-ninth of the filling. Gently press the filling into the pastry. Cut the circle into eight pie-shaped wedges. Starting at the base of each wedge, roll to the point to form little horn-shaped pastries. Place each rugelach, point-side down, on an unoiled baking sheet. Continue with the rest of the dough. When you have almost finished forming all the rugelach, preheat the oven to 375F. Combine the egg yolk with the water. Brush the tops with the beaten egg yolk mixture and sprinkle with sugar. Bake for 15 minutes or until golden brown. Note: This is very soft dough. For easier handling, roll the dough out on a piece of waxed paper. e bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for abou Combine the butter & cream cheese & beat until well mixed. Add the flour & salt & mix until completely blended. The dough will be easier to handle if you wrap & chill it for about an hour. Stir together 1/2 C. sugar & the cinnamon. Add the raisins & walnuts & toss to coat all the pieces. Preheat oven to 375 degrees & get out some cookie sheets. Divide the dough into 6 equal parts. Keep chilled any dough you are not working on. Roll 1 of the pieces into an 8" circle. Spread with 2 Tbsp. jam & sprinkle with 2 Tbsp. of the sugar-raisin-nut mixture. Cut into 8 pie- shaped wedges. Beginning at the wide end, roll toward the point, & form a crescent shape. Roll out & form the remaining dough in the same way. Place the cookies, point side down, about 1" apart on the ungreased cookie sheets. Mix together the egg yolk & water & brush over the top of each cookie. Sprinkle each cookie with a little of the remaining 1/4 C. sugar. Bake for about 15 minutes or until lightly golden. Remove from oven & transfer to racks to cool. 48 cookies. 1.00 ea Bottle (750ml) sweet sherry 1.00 c Cognac (Optional) 2.00 c Brown sugar; packed 1.00 ts Ground ginger 1.00 ts Grated nutmeg 1.00 Lemon; sliced 10.00 sl White bread; crust removed 0.00 -toasted, buttered, & 0.00 -quartered (optional) Instructions: Gently heat beer, sherry, cognac (if using) in l Mix crushed wafers, powdered sugar, pecans and cocoa. Stir in rum and corn syrup. Shape mixture into 1-inch balls. Roll in granulated sugar. Cover tightly and refrigerate several days before serving. ABOUT 5 DOZEN CANDIES; 75 CALORIES PER CANDY. and float lemon slices and toast on surface. Or, pass toast on a separate platter so people can dip it into drink. About 20 servings. " From "A Christmas Companion: Recipes, Traditions, and Rum Chocolate Mousse Cook over very low heat until dissolved but not colored brown: Add the syrup to the melted chocolate and stir until smooth. When the mixture is cool but not chilled, fold into it: 2 stiffly beaten egg whites and then fold this combination very gently into: 2 c whipped cream Chill in sherbet glasses at least 2 hours before serving. 8-10 servings. 8279 Cinnamon 1.00ts Canned fruit (mandarin oranges, pineapple and maraschino cherries) well-drained Prepare pudding mix according to package directions using 2 1/2 cups milk. Add vanilla, cool. Line 9x5 inch loaf pan with plastic wrap. Cut pound cake into fifteen 1/2 inch thick slices. Place on tray or cookie sheet, sprinkle with rum. Place 5 slices, cut side up, in prepared pan. Spoon about 1/3 of pudding over cake; repeat layers twice. Cover with plastic wrap; place weight on top of layers*. Refrigerate several hours or overnight. Invert onto serving plate; remove plastic wrap. In small bowl, whip cream with powdered sugar until stiff peaks form. Frost cake with whipped cream. Arrange fruit around cake. 8 servings *Tip: a large unopened can of fruit makes a good weight. 8280 Water 2.00tb 8280 Eggs, beaten Caramelize 1/2 cup sugar in 9-inch (about 3 1/2- to 4-inches deep) heart-shaped or round pan. Beat together 3 egg yolks, eggs, 1/2 cup sugar, evaporated milk, orange peel and 2 tablespoons rum. Set aside. To make cake batter, sift flour with 1/4 cup sugar, baking powder and salt. Place in small bowl and make well in center. Place 2 yolks, oil, 1 tablespoon rum and orange juice in well. Stir until blended, starting from center. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff but not dry. Gently fold batter into whites. Pour custard mixture into caramel-lined pan. Gently spoon cake batter over flan mixture. Place pan in larger pan and pour hot (not boiling) water into larger pan until it reaches half depth of cake pan. Bake at 325F 50 to 60 minutes, or until cake is done. Cool on rack or chill until ready to serve. Invert onto serving platter and pipe whipped cream rosettes around edges of flan. 8281 Salt Rum Pineapple Boats Cut pineapple through top and core into quarters. Cut pineapple into 1/2 inch slices, cutting to, but not through, the shell. Mix butter, sugar, rum, cinnamon and cloves. Wrap pinapple tops in aluminum foil. Place pinapple quarters on Cooking Grid, cover and cook (MOM) until pineapple is hot through, about 15 minutes, basting several times with butter-rum mixture. Sprinkle generously with nutmeg. 4 servings WEBER cooking tip: Pineapple boats can be served as a side dish or a tempting dessert. By the way (MOM) translates as medium off medium for the gas burners. Enjoy --<-@ Jenny lass with ice. Add Kahlua and fill with orange juice. Stir. Notes ********** RECIPE ENDS ******** 0.50c 2280 Green tomatoes Combine oats, nuts, brown sugar and margarine; press onto bottom of 9-inch springform pan. Bake at 350 degrees F. , 15 minutes. Combine cream cheese, granulated sugar and 2 T flour, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream and rum; mix well. Pour over crust. Cut margarine into combined remaining flour and brown sugar until mixture resembles coarse crumbs. Stir in raisins, nuts and oats. Sprinkle over cream cheese mixture. Bake at 350 degrees F. , 50 minutes. Loosen cake from rim of pan; cool before removing rim of pan. 3.00tb 2281 Loaves Frozen Bread Dough* 2.00 2281 Sm. Head Of Cabbage Shredded 1.00 2281 Salt & Pepp Toast or crackers Melt butter in a saucepan over moderatelt low heat (about 225 F. ) ; add onion and green pepper and cook till tender; remove from heat. Mix in tomato soup, milk, cheese and Worcestershire sauce. Cook, stirring constantly, till cheese is melted. Remove from heat. Blend 1/2 cup of cheese sauce into beaten egg in a bowl. Pour egg mixture back into the remainder of the cheese sauce in the saucepan and heat over moderately low heat. Stir in sherry and spoon over toast or crackers. rmesancheese 1.00tb 2282 Salt,nutmeg 1.00 2282 COATING --------- 0.00--------- 2282 Flour 2.00tb Rum-Flamed Bananas Peel bananas, cut in half crosswise. Melt butter in chafing dish pan over direct heat. Place bananas in hot butter; sprinkle with mixed sugars and cook until browned lightly on all sides, about 4 to 6 minutes. Pour the rum over the bananas; ignite the rum, and serve on dessert plates. Serves 4. (I sometimes serve this over French Vanilla Ice Cream, heaven! I also have a terrific Crepes Suzette recipe that's great for company. Crepes can be made ay ahead of time and frozen until the day you need them. Let me know!) ~- Stephanie --- 3.00c 2283 Tomato, chopped 0.25c 2283 Red onion, chopped 0.25c 2283 Fresh ginger root, finely ch 1.00tb Combine rum and raisins in a small bowl & set aside for 15 min. In a large bowl, whixk together the evaporated milk, liquid egg substitute, brown sugar, and vanilla. Stir in the raisins and rum, and bread cubes and set aside for 20 min. Heat oven to 350 Degress. Heat water in a tea kettle. Pour mixture into a 9 X 5-1/2" (8 cup) non-stick pan loaf. Place the pan in the center of a baking pan or large ovenproof casserole and position on a rack set in the middle of the oven, Pour boiling water into the pan to reach halfway up the sides of the loaf pan. Bake until set in the center (45-55 minutes). Remove pan from oven and loaf pan from the water bath. Cool on a wire rack. Serve chilled Strips Instructions: Pre-heat oven to 350 Stick the cloves into the orange and place in the pre-heated oven for 40-45- minutes. Cut orange into quarters and place in a large mixing bowl over a pan of hot water. Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. s, add 2 Tbsp of cooking liquid, process. Repeat until desired consistency. Makes: approx 2 cups Serve in a bowl with torn pita bread and assorted dippers. Notes ********** RECIPE ENDS ******** 3641 Chopped celery 1.50c 3641 Cut the chicken livers in half or into large chunks. Cut the largest chestnuts in half. Cut the bacon strips in half, crosswise. Wrap a piece of bacon around pieces of liver and chestnuts, securing the ends with a toothpick. Place in a shallow pie plate as you make them. Combine the soy sauce with spices and pour over the rumaki; refrigerate about 1/2 hour before serving. Preheat the grill or broiler and broil the rumaki until the bacon is crisp, about 20 minutes, turning to brown on all sides. Serve hot. Ground sage 0.50ts 3641 Chopped fresh or 1.50ts 3641 Dried thyme leaves 0.50ts 3641 Pepper 0.25ts In a small bowl, mix together soy sauce, sherry, sugar, and ginger. Add chicken livers and marinate, tossing occasionally, for at least 15 minutes at room temperater, or up to 4 hours in the refrigerator. Remove livers from marinade, and drain. Press a piece of liver around a piece of water chestnut. Wrap with a piece of scallion and bacon and secure with a wooden toothpick. Preheat the boiler. Broil the rumaki about 5 minutes from the heat, turning once, until bacon is crisp, 10 to 15 minutes. 3642 Salt 3.00ts 3643 Olive oil 2.00tb 3643 Garlic cloves, finely 3.00 3643 Chopped 0.00 Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. Mono :-1.00 Oven Temp:0 Place water in medium-size saucepan, sprinkle gelatin over, let soak for 5 minutes. Arrange ladyfingers in one layer in shallow dish, pour the rum over so that ladyfingers are evenly coated, let soak. Beat evap. milk to light and fluffy. Place gelatin mix over low heat and stir it gently until melted, mix in the maple syrup and beat into evaporated milk, along with the nuts. Line bottom of 8 cup deep dish with half the ladyfingers, breaking them up if necessary to fit the dish. Pour half the maple mixture over, cover with remaining ladyfingers, then remaining maple mixture. Leave in refrigerator for several hours, or until the pudding is firm. Serves 8 Rummed Maple Pudding is suitable alcoholic dessert for the thirsty Sagittarian, who will find it hard to resist. Combine oats, flour sugar and salt. Cut chilled shortening into dry ingredients. Mix in the egg yolk with a fork, and add enough rum to form a soft dough. Wrap in plastic wrap and refrigerate 1 hour before using. Makes one 9 crust. Get a chicken, cut into parts. Brown the chicken in butter after dreging through flour. Remove the chicken, dispose of excess grease. Leave drippings, and a little oil. Cut lemon/lime into slices, simmer with remaining ingredients. Add 1/4 cup of rum and simmer until most of the liquid is gone. Replace the chicken, add the rest of the rum, turn the heat off and let sit 1/2 hour and let chicken get 'smashed'. turn on heat to low/med heat to warm. Serve over rice/noodles. Preheat oven to 400F. Sprinkle raisins evenly in baked shells. In bowl, cream together butter and sugar; beat in corn syrup, egg, vinegar, vanilla and salt. Pour into pastry shells, filling each 3/4s full. Bake in 400F oven for about 10 minutes or just till runny in centre. Let cool in pan for 1 minute, remove to rack and let cool completely. Makes 16 tarts. fYX[f fPfQ3 Mix in morning and let stand about 1 hour until light, then knead into loaf, let stand again until light. Roll out quite thin and cut with biscuit cutter. Let rise again until light. Bake in moderate oven 15 to 20 minutes. This makes about 6 dozen buns. Add all ingredients to the pan, select white bread and push start. From Loafing It by DAK USER: Cleaning up hook %08lx t"91u( fX[fP Place chicken parts as needed in glass baking dish. Combine dressing, preserves, and dry onion soup mix, and spoon over chicken. Bake at 350 degrees for 1-1/2 hours. Robert F. Lewis Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 CAKE: Preheat oven to 325 F. Generously butter and flour a 10-inch springform pan. Cream together the butter and sugar. Beat in the egg yolks, one at a time, and then add the next 4 ingredients, beating until smooth. Mix in the vanilla and rum. Sift together the cinnamon, flour and baking powder and add to the batter, mixing well. Beat the egg whites until stiff--BUT NOT DRY--and fold them into the batter. Pour the batter into the pan and bake for 1 1/2 hours or till a knife inserted in the center comes out clean. Allow the cake to cool for about 15 minutes in the pan, then slide a knife between the sides of the cake and the detachable side of the springform pan. Remove the pan. While the cake is cooling, prepare the frosting. Cream together the butter and powdered sugar. Add the rest of the ingredients and beat till smooth. When the cake is cool, carefully slice it in half horozontally and spread the jam or cooked apricots between the layers. Reassemble the cake and spread the frosting on the top and sides. If you wish--decorate with almonds. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. Notes ********** RECIPE ENDS ******** E ENDS ******** 1.00c f 13819 Frozen orange juice 0.25c a PREHEAT OVEN TO 375F. Place the whitefish in a baking dish just large enough to hold the fillets comfortably, spread the onions over the top and set aside. Combine mustard, coriander, garlic, wine, vinegar, water, dill, salt and pepper in a small pot. Place over high heat, quickly bring to a boil and pour over the whitefish fillets. Cover the baking dish and place in the oven for 5 minutes. Remove from the oven, let cool to room temperature and place in the refrigerator. Serve chilled. Position rack in center of the oven and preheat to 375 degrees F. In a large bowl combine the butter with 1/2 cup of the confectioner's sugar; beat with an electric mixer until fluffy, about 1 minute. With a spoon, stir in the vanilla, flour, salt and walnuts to form a stiff dough. Using about 2 teaspoons of dough for each cookie, shape half the dough by rolling between hands. Place about 1 1/2 inches apart on an ungreased baking sheet and bake about 12 minutes, until just pale golden on the bottom. Meanwhile, sift 1/2 cup of the remaining confectioner's sugar into a 13 by-9-inch pan. As soon as cookies are removed from the oven, use a spatula to transfer them to the sugar, tossing them around to coat; let the cookies cool completely in the sugar and then sift 1/4 cup more sugar over them to coat. Repeat with the remaining cookie dough, using a cool baking sheet to bake them and the remaining 3/4 cup confectioner's sugar, divided as before, to coat. Makes 4 to 5 dozen Serve this with whipped cream or custard sauce. You can substitute peaches for the nectarines or make the tart entirely with plums. Ice water PASTRY: In large bowl, combine flour, sugar and salt; cut in butter and lard until mixture resembles fine crumbs with a few large pieces. In measuring cup, beat together egg yolk, lemon juice and enough ice water to make 1/2 cup; briskly stir enough into flour mixture, 1 tbsp at a time, to make dough hold together. Shape into disc; wrap and chill for at least 20 minutes. Let cold pastry stand for 15 minutes at room temperature before rolling. On lightly surgace, roll out pastry iinto 14 inch circle, leaving edges rough. Transfer to 12 inch pizza pan,letting pastry hang over edge. In food processor, process 1/4 cup of the sugar, pecans and flour until nuts are finely ground; spread over pastry on pan. Arrange plums and nectarines over nuts; sprinkle with remaining 1/4 cup of the sugar. Dot with butter. Fold pastry overhang over fruit, brush with milk, and sprinkle a little more sugar over. Bake in 425 F oven for 15 minutes. Reduce heat to 375 F and bake for 35 minutes longer or until pastry is golden and juices are bubbling, shielding pastry with foil to prevent over-browning if necessary. Let cool. Melt jelly and brush over fruit. Makes 10-12 servings. x per cup of boiling water. Can also be made and then iced. Notes ********** RECIPE ENDS ******** 24.00 Serve in old fashoned glass with two ice cubes. Stir, or may float Drambuie. 1.50oz 587 Soya Sauce 2.50tb 588 Butter 1.00tb 588 White fish fillets; * 1.00lb When shopping, look for rutabagas that are heavy, well-shaped (round. 1-1/2 POUNDS (2 MEDIUM) YIELD 4 SERVINGS; 60 CALORIES PER SERVING. To Prepare: Wash rutabagas; pare thinly. Cut into 1/2-inch cubes or pieces. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add rutabagas. Cover and heat to boiling; reduce heat. Boil cubes 20 to 25 minutes, pieces 30 to 40 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place rutabaga cubes in basket. Cover tightly and heat to boiling; reduce heat. Steam 25 to 28 minutes or until tender. To Microwave: Place rutabagas (cubes) and 1/2 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 15 to 18 minutes, stirring every 5 minutes, until tender. Let stand covered 1 minute; drain. our cream 2.00tb 588 Lemon juice Prepare and cook rutabagas as directed; mash. Stir in remaining ingredients Heat over medium heat, stirring frequently, until hot. 4 SERVINGS (ABOUT 3/4 CUP EACH); 110 CALORIES PER SERVING. 588 Salt 0.50ts 588 Pepper; white 0.25ts 588 GARNISH --------- Put drained, canned vegetables in a non-metal bowl. Add fresh chopped vegetables, mix well. Thoroughly mix oil, vinegar, sugar, salt, pepper and water is a small sauce pan. Bring to a boil, immediately reduce heat to low, and cook two minutes. Cool. Pour sauce over vegetable. Marinate 24 hours, stirring occasionally. Serve well chilled. 589 (11.5-oz) condensed bean 1.00cn 589 with b "The cocoa gives a dark color and rich flavor to these unique rye crisps. They go well with soups. Try them slightly warmed with cold Vichyssoise. 350~F. 12 to 18 minutes Preheat the oven to 350~F. In the food processor or a large bowl, mix the flours, cornmeal, salt, baking soda, brown sugar, ground caraway seeds, and cocoa. Cut in the butter until the mixture resembles coarse meal. Add the whole caraway seeds and mix to distribute them evenly throughout the dough. Blend in the molasses and enough of the water to form a dough that will hold together in a cohesive ball. Wrap the dough in plastic wrap or wax paper and chill for at least 1/2 hour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch. With a sharp knife, cut into 1-1/2 by 2-1/2-inch rectangles. Place them on a lightly greased or parchment-lined baking sheet. Prick each cracker 2 or 3 times with the tines of a fork. Brush the tops with the egg white mixture. Bake for 12 to 18 minutes. The edges should be slightly browned, and the center surfaces should be firm and resist pressure when touched with your finger. Cool on a rack. Yield: 35-40. VARIATION: Substitute anise seeds for the caraway seeds. Add liquors and top with orange juice. Stir. Notes ********** RECIPE ENDS ******** E ENDS ******** . Combine gelatin and applesauce-sugar mix Pour rye over ice cubes in highball glass. Fill with ginger ale or carbonated water. Garnish with twist of lemon peel. , orange juice, grated rind and vanilla. Pour mixture into shallow pan dusted with powdered sugar. Allow to set; cut into squares. Dust candy with additional powdered sugar. Yield 1 pound. Notes ********** RECIPE ENDS ******** Rye Popovers Combine eggs, milk, and butter in mixing bowl. Add flours and salt. Beat with rotary beater or wire whisk until smooth. Pour batter into 6 greased muffin cups, stirring through batter often to prevent settling. Bake at 375 degrees for 40 to 50 minutes or until golden brown. Pierce each popover to let out steam. Bake additional 10 minutes. Immediately remove from pan. Serve hot. Makes 6. o make a smooth sauce. Drain the rice and spread it out on a warmed serv Rice plays a big part in Dutch cooking and this comforting pudding with a hint of orange is wonderful with fresh red currant sauce. You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side. In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes. Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk. Stir in rice, sugar, vanilla and orange rind. Spoon into 8 greased 3/4 cup custard cups. Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides. Bake in 325-F oven for 55 to 60 minutes or til set. Let cool slightly. Run a knife around edge of each custard; invert onto serving plate. Serve warm or cold with sauce. Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. Using a food mill or sieve, press out seeds. Return currant puree to saucepan along with 2/3 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups. From Canadian Living Nov/93 Brush chicken with Mesquite Cooking Sauce. Broil or BBQ 3-5 min. per side or until done, basting with more Cooking Sauce; slice into thin strips. Combine remaining ingredients with chicken strips and toss with 1 tablespoon Cooking Sauce & 2 tablespoons Vintage lites dressing. Garnish with guacamole and sour crea, if desired. Grind the onion, garlic, and ginger into a fine paste. In a medium saucepan, combine the paste, spinach, yogurt, buttermilk, chili powder, and garam masala. Simmer at medium heat for 20 to 30 minutes. Mash the ingredients with a potato masher. Add the half and half. Simmer until the mixture has a creamy consistency, 10 to 15 minutes. Add the cheese, simmer 5 minutes. Season with salt. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas 0 Oven Temp:0 Pick over, wash, and drain the mung beans. Wash and drain the rice. Wash the spinach well and separate the leaves. Peel the onion, cut in half lengthwise, and slice into fine half-rounds. Put the mung beans in a heavy 4-quart pot. Add water and bring to a boil over a medium-high flame. Cover, lower heat, and simmer two mintes. Turn off the heat and let the pot sit, covered, for an hour. Bring the water to a boil again. Add the rice and the ginger and bring to a simmer. Cover, turn heat to low, and cook gently for one hour. Stir occasionally during this period. Now add the spinach and salt. Bring to a simmer. Cover and cook gently for 1/2 hour, stirring now and then to avoid sticking. Add a little hot water if the porridge seems too thick. Heat the ghi in a #5 skillet over a medium flame. When hot, put in the hing. Two seconds later, put in the whole cumin seeds. Five seconds later, put in the onion. Stir and fry until the onion begins to turn brown at the edges. Add the ground cumin, coriander, and cayenne. Stir and fry for one minute. Empty the contents of the skillet into the rice and bean pot. Stir. Cover and cook for five more minutes. Discard the ginger. Sprinkle with pepper. Serve in individual bowls with some or all of the garnishes. 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006962 0000006963 Saballene Servings: 2 Cut bottom of orange just enough to let it stand on it's own. Remove top of orange. Hollow out orange leaving just a shell of peel. Mix egg yolks and sugar, heat over double boiler, making sure heat never gets to simmering. Add Marsala and Grand Marnier. Return to heat and whip, watching temperature. When consistency is stiffer,add chilled water. Whip some more. When firm, pour into orange shell, serve hot or cold. 006964 0000006964 0000006964 Extract juice from the oranges and lemons. Grate the rinds on a piece of waxed paper or in a small bowl. In the top of a double boiler over water just under boiling, beat egg yolks for 1 minute. Add grated orange and lemon rinds and all other ingredients except ice cream and strawberries. Keep beating until mixture attains the consistency of Hollandaise sauce and foams up a bit. Remove from heat. Make individual strawberry sundaes and liberally top with the sauce. 00006967 Try this one for a fancy dinner. Guests will never know that it is so easy to make. Yield 8 Servings In the top of a double boilier, combine the egg yolks and sugar, beating well. Add the wine to the egg mixture. Have the water inthe double boilier, simmering and place the pan with the egg mixture on top. Whisk the mixture constantly until it thickens into a fluffy custard, about 5 minutes. Remove the egg mixture from the heat and beat until cool. Fold the stiffly beaten whipped cream into the cooled egg mixture and add the liqueur. Spoon the mixture over the cherries and serve. From The National Red Cherry Institute 71 0000006971 0000006971 0000006971 0000006971 0000006971 0000006971 0000006971 0000006971 0000006971 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 0000006972 We've all heard of Sacher-torte, that wonderfully decadent candy chocolate glazed torte with the apricot filling. Well, a while back Deb started to make it but realized she didn't really have the time on that day and did an experiment instead. This is every bit as good as the real thing and a hell of a lot simpler to do. We wanted to see how raspberry was and it was just as good as the apricot, soooo, make half and half, or better yet, just do a double batch. Its sooo good for the waistline. Make a few batches of this and I guarantee you'll come away looking just like Santa. ho ho ho! Preheat oven to 325 degrees. Grease a 15x10x1" pan. In a medium saucepan, melt butter and chocolate over low heat. Remove from heat; stir in sugar. Blend in eggs, one at a time. Add vanilla. Stir in flour. Spread in pan. Bake 15 to 20 minutes, till done. Cool. Spread preserves over top. Melt chips over low heat and drizzle over top of pan. Chill to harden. Cut into small 'brownie' sized pieces and serve. Best if kept cool. e cream cannister. Freeze in ice cream maker according to manufacturers directions. Makes: 2 quarts 2.00 2788 Grated Parmesan cheese 0.50c 2788 Pinch of nutmeg 0.00 2788 Chopped parsley Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same water until thick. Add skim milk. Cook slowly stirring occasionally until thickened, but stop cooking before all of the liquid is absorbed. Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped topping. Spoon into 6 serving dishes. Garnish with sprig of 2789 Grated parmesan cheese 0.33c 2789 Mayo See Sadie's Shrimp Salad Dressing for directions and salt. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Bet until thick and creamy. Add raisins. 2789 Vinegar 2.00tb 2789 Chopped fresh or 1 ts Dried 1.00tb 27 Cook macaroni, drain, and cool. In a large bowl, mix macaroni, shrimp, eggs, onions, celery, olives, and pickles and toss well. Make dressing out of mayonnaise, olive oil, hot sauce, lemon juice Worcestershire sauce, and mustard, and ketchup. Pour over other ingredients and mix well. Refrigerate 1 hour before serving. You may have to make more dressing if the salad takes it up. Serves 30 people for a real picnic or party. "it's good! I garontee! And Sadie is my mother-in-law. " From Justin Wilson's Outdoor Cooking With Inside Help ucepan over medium heat, stirring constantly, to a rolling boil. Boil and stir for 1 minute. Add the chocolate and stir until smooth and melted. Remove from the heat and stir in the vanilla extract and salt. Makes enough for two gift containers. nly sliced 1.00md 2789 Onion, thinly sliced and 1.00sm Soak rice in 1/4-cup water for approximately 1 hour, then cook rice in same water until thick. Add skim milk. Cook slowly stirring occasionally until thickened, but stop cooking before all of the liquid is absorbed. Allow to cool, then add vanilla, sugar, and raisins. Fold in whipped topping. Spoon into 6 serving dishes. Garnish with sprig of mint, if desired. ke 25-35 minutes and test with a toothpick. Remove, sprinkle with marshmellows and bake 2 minutes more. *** Frosting *** In a small Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 35 minutes. (A small amount of water can be added if necessary. ) TO COOK IN THE OVEN: Turn the mixture into an ungreased 2-quart casserole. Cover and bake at 350 degrees F. , stirring occasionally, until the rice is tender, about 50 to 60 minutes. (A small amount of water can be added if necessary. ) tir. Notes ********** RECIPE ENDS ******** e 14978 All-purpose flour 1.00c f 14978 Filling: 0.00 Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Heat melted butter with saffron threads for 1 minute. Toss popcorn with salt and butter/saffron. j 14978 Semi-sweet chocolate chips 0.50c PLACE 1/2 TEASPOON SAFFRON THREADS IN 1/4 CUP HOT WATER AND SET ASIDE FOR 30 - 40 MINUTES TO STEEP. PEEL AND CUBE 3 MEDIUM ONIONS,(APPROXIMATELY 3CUPS). PLACE IN A LARGE SAUCEPAN WITH 2 TO 3 TABLESPOONS WATER,COVER AND LE SWEAT OVER LOW HEAT FOR 5 TO 6 MINUTES UNTIL TRANSPARENT. WATCH CAREFULLY,D NOT LET BURN. PEEL AND CUBE 3 MEDIUM POTATOES(APPROXIMATELY 4 CUPS)AND ADD ONIONS ALONG WITH 6 CUPS CHICKEN BROTH. BRING TO A SIMMER AND COOK FOR 25 T 30 MINUTES UNTIL TENDER. PUT THROUGH A FOOD MILL,OR PUREE IN A FOOD PROCESS OR BLENDER. RETURN TO PAN AND STIR IN 1 CUP OF HEAVY CREAM TOGETHER WITH TH SAFFRON WATER. HEAT BEFORE SERVING BUT DO NOT BOIL. CHECK FOR SEASONING,AND SERVE TOPPED WITH ADDITIONAL CREAM THAT HAS BEEN WHIPPED AND THIN SLICES O LEMON. SERVES 6. f 14979 Granulated sugar 1.50c g 14979 All purpose flour 0.50c Heat butter in medium heavy saucepan and fry cumin seeds, cinnamon stick, cardamom, cloves, peppercorns and bay leaves for about 2 minutes. Add rice and fry for 2 - 3 minutes more. Stir in salt, chicken stock and saffron. Cover and bring to a boil. Reduce heat to low and cook for 10 minutes. Remove from heat. After 5 minutes, fluff with fork. From The Gazette, 91/01/30. a 14980 -oz. squares) 0.00 This is also known as Kasseri Tiganismeno, squares of this buttery cheese fried in butter. Cut the cheese in 1/4 inch slices, cut in squares, and fry in hot butter until golden. Serve with a squeeze of lemon. Servings: 4 2.00c d 14980 Light corn syrup 0.33c e 14980 Half and half PUT 4 TABLESPOONS MELTED BUTTER into skillet. Add onions and celery and cook, stirring often, over moderate heat until vegetables are soft but not browned. In large bowl, combine dried bread, sage, parsley and salt and pepper. Add onion and celery mixture and remaining melted butter. Toss until well mixed (using your hands works best for mixing). Add broth slowly, a little at a time, while tossing mixture to moisten thoroughly. Take care to add only enough liquid to moisten or stuffing will become sodden. To test stuffing in order to see if seasonings are correct, melt a little butter in small skillet. Add rounded tablespoon of stuffing to skillet and stir until lightly golden. If it needs a more lively flavor, add more sage, onions or celery. Makes Enough for 16-Pound Turkey Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook spinach until tender. Grind together onion, garlic, and pepper in a food processor. Add shrimp paste and cook in a little vegetable oil until golden. Combine with remaining ingredients except for coconut milk and puree in blender, adding coconut milk as necessary. Reheat to serve. Calories per serving: 130 Number of Servings: 4 Fat grams per serving: 1 Approx. Cook Time: 0:15 Cholesterol per serving: Marks: * RECIPE ENDS ******** ut and Rice Krispies supply sufficient sweeten Mash together the cilantro roots, garlic, and black peppers in a mortar, and put aside. Pick over the sago, to make sure it's clean, and separate from any flour/dust, and place in a clean bowl. Add hot water to cover, stir thoroughly, drain well in a strainer and discard the water. Knead the wet, hot, sago lightly until it forms a ball with enough texture to "form". Place the oil in a hot wok or frying pan, and add the mashed cilantro roots and garlic when the oil is very hot. Fry till very aromatic (lightly browned), add ground pork (or ground chicken) and fry till cooked. Add the diced onions, and continue frying till the onion is transparent. Add Fish sauce, sugar, and grounded peanuts. Divide the sago into small portions (lumps about 3/4" in diameter), and flatten each lumps out into a thin sheet with your hands. Spoon some of the pork fillings onto the center of the sheet, and wrap the sago sheet around the filling. Pinch the edges together to seal and form into small balls. Place the filled sago balls in a steamer, lined with oiled banana leaves (aluminum foils or wax paper is a fine substitute), leaving a little space in between them to prevent sticking. Steam for about 20 minutes, remove from heat and uncover. Drizzle the cooked sago balls with the sauteed garlic and oil. Put the cover back on the steamer and set aside for a litle while. Serve warm with leaf lettuce, fresh cilantro (whole), fresh whole hot Thai chili peppers or milder large red chili pepper. Note: Sauteed garlic is a common condiment in Thailand, and is prepared by sauteing some chopped garlic in oil (allowing a little excess) until the garlic is golden brown. The garlic and oil may be kept in a bottle for several weeks. Translated by Padej Gajajiva from "Rattanakosin Dishes - 1982", by Momluang Terb Xoomsai. 1 c mayo 1/2 c sour cream 1 x salt to taste 1 x tarragon to taste 1 x minced garlic to taste 1/2 t white wine vinegar 2 T lemon juice 1/4 c parsley, chopped 1 x fresh ground pepper Carole this dressing is wonderful on romaine and sliced cucumbers/Abby told me how you LOVE cukes!!! . Now here's the tricky part. I know how you need full instructions when I post a recipe. 20 TURNS OF THE PEPPER MILL. got that??? Enjoy*Having a bad hair day*Sheryl*Jupiter FL & Fenton-by-the-SEA MI 41.jpgGPJ THIS DRESSING IS VERY GOOD OVER A SPINACH SALAD DRESSING MIX: Combine all ingredients in a small bowl, stirring until evenly distrib- uted. Pour into a 1/2-cup container with a tight-fitting lid or wrap airtight in heavy-duty foil. Seal container. Label with date and contents. Store in a cool dry place. Use within 3 months. Makes 1 package or about 1/3 cup of Salad Dressing Mix. SALAD DRESSING: Turn cottage cheese into a medium bowl; set aside. In a blender, combine Salad Dressing Mix, oil and vinegar. Blend 5 to 8 seconds. Pour over cottage cheese. Fold oil mixture into cottage cheese until just blended. Cover, refrigerate 30 minutes before serving. YIELD: About 3 cups. *** RECIPE ENDS ******** 9 Cooked rice 2.00c 2739 Shredded American Cheese 2.00c 2739 Eggs, beaten In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 2.00c 2740 Bottle beer 1.00 2740 Brandy or bourbon 0.25c 2 Cook green beans in pot of boiling water,add green beans and boil till tender crisp, about 2-3 minutes. Refresh with cold cold water and dry. In large pot of salted water, bring potatoes to a boil. Cook till tender, about 8 minutes. Combine green beans, potatoes, tuna, tomatoes in large bowl. In small bowl, whisk together mustard, garlic and vinegar. Add oil slowly, then parsley and chives. Season with pepper and pour over ingredients. Top with eggs, anchovy fillets and eggs. If green beans aren't available, you can use green and or red pepper. President's Choice Memories of Gilroy garlic sauce can be added to olive oil, instead of chopped garlic. from Lucy Waverman's Cooking School Cookbook irring constantly, until chocolate is melted. With wire whip or rotary beater, beat mizture until chocolate is blended. Stir in vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped cream. Turn into 4 cup mold or bowl; Spin or towel-dry greens and tear into bite-sized pieces. Reserve 1/3 greens; arrange remainder on 6 chilled salad plates. Slice papayas in half. Remove seeds and peels. Place 1 half on each salad plate. Arrange reserved greens over papayas. Sprinkle celery over. Drizzle each serving with Mustard Dressing. MUSTARD DRESSING: Combine mustard and egg yolks in mixng bowl. Mix in olive oil and lemon juice, blending well. 0.50ts In a 2-quart pan, bring water, butter, and salt to a boil. When butter melts, remove pan from heat and add flour all at once. Beat until well blended. Return pan to medium heat and stir rapidly for 1 minute or until a ball forms in middle of pan and a film forms on bottom of pan. Remove pan from heat and beat in eggs, one at a time, until mixture is smooth and glossy. Add cheese and beat until well mixed. Spoon into a greased 9-inch round pan with removable bottom or spring-release sides. Spread evenly over bottom and up sides of pan. Bake crust in a 400 degree oven for 40 minutes or until puffed and brown; turn off oven. With a wooden pick, prick crust in 10 to 12 places; leave in closed oven for about 10 minutes to dry. Remove pan from oven and cool completely. Remove crust from pan. Prepare egg-vegetable salad. In a bowl, stir all ingredients except eggs together as listed. Coarsely chop the 6 hard-cooked eggs; gently fold into vegetable mixture. Line bottom and sides of boat with spinach leaves. Cut each tomato in half. Pile egg salad over spinach and garnish with cherry tomatoes. Cut boat in thick wedges. Per Serving (including salad): 18 grams protein, 19 grams carbohydrate, 436 milligrams cholesterol, 483 calories. e 1/4 cup mix in heatproof container and add 4 cups boiling water. 24 SERVINGS (2 TEASPOONS EACH); 30 CALORIES PER SERVING. Notes ********** RECIPE ENDS ******** Cook noodles according to package directions; drain and rinse with cold water until completely cool. In large bowl, blend Italian dressing with mayonnaise; stir in vegetables. Add noodles and toss well; chill. [1-2] double boiler or microwave oven, melt chocolate chips. Drizzle chocolate in a thin stream over filling. With a knife, cut through to marble filling. Cover & freeze. Thaw slightly before cut Wash greens, dry and chill well. Combine remaining ingredients except pignolias for a vinaigrette. Assemble greens and pignolias and toss with vinaigrette at serving time. recipe for a 9x9" pan. Crust: Mix brown sugar, butter, peanut putter and crumbs. Press into 9 inch Ingredients for dressing: Preparation: Pound the chillies, salt, shallots, and curry powder well in a mortar and then mix in the peanuts. Remove the yolks from the two eggs and mix the yolks into the chilli paste. Heat 1 cup of the coconut milk. When some oil has surfaced, add the chilli paste, stir to disperse, and cook until fragrant; then, add the remaining coconut milk, fish sauce, sugar and tamarind juice. Ingredients for salad: 1 potato 3 hard-boiled eggs cuts into slices 1 cake firm white bean curd 1 head romaine lettuce 1 cup scalded bean sprouts 5 cucumbers [Or one large Western one. ] 1 onion 2 tomatoes 2 cups cooking oil Preparation: Cut the potato into very thin slices, soak in water, drain well, and then fry in the hot oil until crisp and golden brown. Cut the bean curd into thin slices and fry until crisp. Peel the cucumbers and onion and cut them and the tomatoes into thin slices Arrange the lettuce on a platter, add the cucumbers, bean sprouts, onion, tomatoes, eggs, bean curd, and potato, spoon on the salad dressing and serve right away. Serves two. with 6 tbsp. hot water in a food processor and process util smooth. Makes 1 cup. NOTE: One cup puree contains 407 calories and 1 gram fat. 1 cup of butter contains 1,600 calories and 182 grams of fat. 1 cup of oil contains Approx. Cook Time: 4:00 Peel and cut the onions in half lengthwise, then cut them crosswise into very fine half-rings. Mix tomato paste and water. Break up cinnamon stick somewhat. Peel ginger and grate finely. Cut the chicken into serving pieces. I say if you do it right, you get 11 pieces: two wings, two drumsticks, two thighs, a back, two breast halves, the pulleybone, and the giblets. This means cut it up yourself, rather than leave it to some idiot with a meat saw at the supermarket. Put the chiles, cinnamon, cumin seeds, cardamom pods and cloves into a spice grinder or coffee grinder and grind as fine as possible. If you don't have a spice grinder, use a mortar and pestle and be prepared to take forever getting the spices to the proper degree of powder. Put the chicken in a large bowl, and add 1 t. of the ginger, 1/2 t. of the garlic, and half the ground spices. Mix well with your hands, rubbing the seasonings into the chicken. Set aside for 1 hour. Put the apricots in a small pan with 2 cups of water. Bring to a boil. Turn the heat down and simmer, uncovered, until the apricots are tender but not mushy. When the apricots are tender, turn off the heat and let the sit in their own juice. When the chicken is through marinating, heat the 6 T. of oil in a wok or very large, heavy skillet. When hot, put in the onions. Stir and fry until they turn a rich, reddish-brown color. Turn the heat down to medium and add the rest of the ginger and garlic. Stir once or twice, and add the remaining ground spices. Stir once or twice and put in all the chicken. Stir an brown the chicken lightly for 5 minutes. Now put in the tomato paste liquid and the salt. Bring to a boil. Cover, reduce the heat to low, and simmer gently for 20 minutes. Add the vinegar and sugar. Stir to mix. Cover again and simmer for another 10 minutes. Turn off the heat, and skim off a much of the fat as possible. Put the apricots into the pan with the chicken. If the apricots were only sitting in about 2 or 3 tablespoons of liquid, put that in the pan. If there is more liquid than that, discard the extra. Gently slip the apricot in between the chicken pieces and let them soak in the sauce for at least 3 minutes. Make the potato straws: fill a large bowl with about 2 quarts of water. Add the salt and mix. Grate the potato as coarsely as possible. Put the potato into the bowl of water. Stir the potatoes around with your hand. Now remove the potatoes from the water, a handful at a time, squeezing out as much water as possible. Spread the potatoes on a dish towel. Pat with paper towels to dry off as much moisture as possible. Pour vegetable oil into a wok or cast-iron frying pan to a depth of 2 inches. Heat over a low heat, and let the oil heat slowly. Don't try to force it. When it is hot--this may be 10 minutes or so--put in a smallish handful of the uncooked potato straws, which will begin to bubble. When they stop bubbling, stir them until they are crisp and a pale gold color. Remove with a wire spoon or slotted spoon and leave to drain on a plate lined with paper towels. Continue and repeat until all the potato is used. When ready to eat, put the chicken in a warmed serving dish and garnish with the potato straws. The Taste of India, Madhur Jaffrey p-_{=& Preheat oven to 350F. In medium bowl, combine 1/4 soup with remaining ingredients, except water and mix thouroughly. Shape into 6-inch patties; arrange in single layer in shallow baking dish. Bake uncovered 30 minutes. Spoon off fat. Combine remaining soup and water and spoon over patties. Continue baking another 10 minutes. This recipe is really simple. Rinse the salmon well, and place in a glass bowl. Juice the lemon over the fish and refrigerate for one half hour or so. Meanwhile, melt the butter or margarine and add the dill weed. Prepare a hot BBQ fire (or preheat oven to 400F), and grease the rack with non-stick spray (or prepare a baking dish in the same manner). Rinse the salmon again, and cover liberally with dill-butter mix and bake for 20 min. or grill. If you grill, usually grill 4 min. per side. "I might be so presumptious as to suggest a nice portion of Fettucini Alfredo, a few fresh green beans, cooked just until done a large bottle of Chenin Blanc, two candles, and a smile!" Pour in tequila and orange juice. Stir. Float galliano. Notes ********** RECIPE ENDS ******** fifi.jpeg FIFI~1.JPE haley.jpe Mix together and form into ball on wax paper. Chill in refrigerator for 4 hours. Crush 1/2 cup of pecans and 3 tablespoons of parsley flakes. Roll ball in mixture. l markets Have butcher trim enough spare ribs so that you will have 2.5 lbs. net. He can use his meat saw to cut spare ribs into 1 or 2 inch lengths. Then cut ribs apart so you have cubes. Wash fermented black beans before adding to marinade. Combine all except nuts and parsley. Shape into a log and roll in the nut mixture. Serve with crackers. roughly, and refrigerate overnight in heatproof dish. Put 3 cups of water in wok and bring to a boil. Put the marinade and spare ribs in steamer and place on wok. Steam for 30 minutes. Notes ********** RECIPE ENDS ******** Mix salmon, crackers, parsley, lemon peel, lemon juice, onions and egg. Shape into 5 patties. Heat oil in 10-inch skillet until hot. Cook patties in oil 4 to 5 minutes on each side or until golden brown. Place a patty on each muffin. Serve with Cucumber Sauce. 5 BURGERS; 445 CALORIES PER BURGER. CUCUMBER SAUCE: Mix all ingredients. ******* to 5 minutes or until bubbly. Stir thoroughly, using wire whisk. Microwave uncovered on medium-high (70%) 8 to 1 PREHEAT OVEN TO 450F. Heavily butter 4 pieces of 9-by-12-inch aluminum foil, then sprinkle with salt and white pepper. Shred the potatoes and mix with lemon juice and scallions. Make a bed using half the potatoes on each piece of aluminum foil. Place a salmon fillet on the potato bed, sprinkle with salt and pepper and cover with remaining potatoes. Press down on the potatoes, then enclose tightly in foil. Place in oven for 15 minutes. Meanwhile, combine shallots, wine and vinegar in a saucepan. Place over medium heat and cook until most of the liquid is evaporated. Remove from the heat and beat in remaining butter. Add salt and white pepper to taste and set briefly aside in a warm place. When it's time to put dinner on the table, heat the broiler. Unwrap the salmon, and place it close to the heat. Brown well, about 2 minutes per side. Arrange the salmon on a platter and serve the sauce separately. Salmon Cheese Ball xxxxxx xxxxxx xxxx Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. p-_{=& Drain salmon, reserving 1/4 cup liquid. Remvoe skin and bones. Place salmon in mixing bowl, breaking up into smaller pieces. Add egg, mixing thoroughly. Stir in flour. Blend in potato flakes, onion and black pepper. Combine baking powder and reserved 1/4 cup liquid. Stir innto salmon mixture until well combined. Form mixture into 24 croquettes. Drop into deep hot oil and fry with out crowding for 3-5 minutes or >> until golden brown on all sides. Drain on pepper toweling. Garnish with dill and lemon wedges. *if mixture is not easy to shape, cover and chill for 30 to 40 minutes. 1.00 fl Irish Whiskey 8.00 fl Club soda Instructions: Place ice cream in large highball glass. Stir in whiskey and creme de menthe. Fill with club soda and stir. Notes ********** RECIPE ENDS ******** Mix all ingredients thoroughly; let set in refrigerator 3 hours before serving. and pepper. Lightly dredge chicken pieces In a large skillet, heat oil over medium high heat. Add chicken and saute, Reduce heat to medium, add onion and cook, stirring constantly and scraping Return chicken to pan. Continue cooking over low heat, partially covered, Notes ********** RE Salt and pepper to taste Mix all ingredients until well blended and chill. Serve with your favorite fresh vegetables, chips or crackers. Salmon Cheese Ball 4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t. salt 1 t. pepper 1 pinch tarragon 1/4 cup chopped onion 1 T. lemon juice Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. HEAVILY BUTTER 4 PIECES OF 9 BY 12 INCH ALUMIINUM FOIL. THEN SPRINKLE WITH SALT AND PEPPER. PREHEAT OVEN TO 450 DEGREES. SHRED POTATOES AND MIX WITH LEMON JUICE AND SCALLIONS. MAKE A BED USING HALF THE POTATOES ON EACH PIECE OF ALUMINUM FOIL. PLACE A SALMON FILLET ON THE POTATO BED,SPRINKLE WITH SALT AND PEPPER AND COVER WIITH REMAIINING POTATOES. PRESS DOWN ON THE POTATOES,THEN ENCLOSE TIGHTLY IN FOIL. PLACE IN OVEN FOR FIFTEEN MINUTES. MEANWHILE,COMBINE SHALLOTS,WINE,AND VINEGAR IN SAUCEPAN. PLACE OVER MEDIIUM HEAT AND COOK UNTIIL MOST OF THE LIQUID IS EVAPORATED. REMOVE FROM HEAT AND BEAT IN REMAINING BUTTER. ADD SALT AND WHITE PEPPER TO TASTE AND SET ASIDE IN A WARM PLACE. WHEN IT'S TIME TO PUT DINNER ON THE TABLE,HEAT THE BROILER. UNWRAP THE SALMON,AND PLACE CLOSE TO THE HEAT. BROWN WELL,ABOUT 2 MINUTES PER SIDE. ARRANGE THE SALMON ON A PLATTER AND SERVE THE SAUCE SEPERATLY. SERVES 4. Wash salmon and pat dry. In a sauce pan, melt butter in vermouth; stir in orange peel, lemon juice, and vegetable seasoning. Place salmon in baking dish. Brush each side of fish with butter mixture. Lay potato slices on top of fish. Sprinkle on garlic, onion and parsley. Wrap baking dish in foil, sealing tightly. Place sealed dish over barbecue coals, and grill 10- 15 minutes or until fish flakes easily. Or, in the oven, bake covered at 325 degrees until fish flakes easily. Melt 1 tbsp. butter in skillet at 250 degrees. Cook salmon 10 minutes per inch of thickness. Turn twice, salt and pepper to taste. When salmon is done remove to hot platter. Put sour cream and dill in skillet and turn heat off. Sour cream should be warm after a few minutes. Pour over salmon and serve with new potatoes, green beans and fruit salad. PREHEAT OVEN TO 375F. Pat the salmon dry on towels. Dust in flour, shaking off the excess. Heat the oil in a 12-inch oven-proof skillet or roasting pan over medium heat on the stove. Add the salmon and brown on all sides. Remove to a plate and discard oil. Add the wine and stock to the skillet and bring to a boil. Replace salmon in the skillet, add the apricots and sprinkle with salt and pepper. Place, uncovered, in the oven. Cook 7 minutes. When done, transfer skillet to the stove top and remove the fish to a carving board. Cook the liquid in the roasting pan over high heat, stirring, until it thickens slightly. Remove from heat and whisk in the butter. Cut the salmon into 1/2-inch slices, arrange on a serving platter and spoon over the sauce. eel. Notes ********** RECIPE ENDS ******** BSHAR \WWWROOT_vti_bin WEBSHAREcgi-bin \SPOR IN\_VTI_ C:Htmla ARE\WWW ER\_VTI_ IN\_VTI_Docs C:\WEB Heat oven to 350 degrees. Grease loaf pan, 9 X 5 X 3 inches. Mix salmon and eggs. Add enough milk to reserved salmon liquid to measure 1-1/2 cups. Stir liquid mixture and remaining ingredients into salmon mixture. Spoon lightly into pan. Bake 45 minutes. Garnish with lemon wedges if desired. 8 SERVINGS; 285 CALORIES PER SERVING. To Microwave: Spread mixture evenly in 6-cup microwavable ring dish. Cover with waxed paper and microwave on medium-high (70%) 15 to 20 minutes, rotating dish 1/2 turn after 10 minutes, until loaf is firm. Remove to serving platter. Cover and let stand 5 minutes. Bake at 325 F. for 25 to 30 minutes. Serves 6 to 1 2. Notes ********** RECIPE ENDS ******** Cook the potatoes Combine bulgur and half-and-half or evaporated skim milk in a 1-quart glass measure. Cover with heavy-duty plastic wrap and vent. Microwave on High 3 to 3-1/2 minutes. Let stand, covered, for 15 minutes. Meanwhile, saute the vegetables with the garlic in a pan coated with cooking spray. Combine the bulgur mixture, vegetables, and next seven ingredients in a large bowl; stir well. Pack the mixture into a 5-cup ring mold coated with cooking spray or butter, pressing firmly with the back of a spoon. Bake, covered with aluminum foil (remove the foil during the last 15 minutes of baking), at 375 F for 35 to 45 minutes, or until cooked through but not dry. Serve with a dollop of Horseradish Sauce on top and garnish with a sprig (or minced) parlsey. HORSERADISH SAUCE: Mix all ingredients together. p-_{=& 1 to 2 T reduced calorie creamy cucumber salad dressing In a medium mixing bowl stir together egg white, bread crumbs, green onion, skim milk, and dillweed. Stir in salmon. Spray a shallow baking dish with nonstick spray coating. Divide salmon mixture in half. Shape each half into a 4x2" loaf. Place loaves in baking dish. Bake, uncovered, in a 350 deg oven for 20-25 minutes or till heated through and lightly browned. To serve, drizzle some of the salad dressing over each loaf. MICROWAVE DIRECTIONS: Prepare loaves as above, except place loaves in a shallow microwave-safe baking dish. Microwave, covered with wax paper, on 100% power (high) 3-4 minutes or till heated through. Rotate dish a half turn once. Per serving: 225 calories, 21 g protein, 9 g carbohydrates, 11 g fat, 31 mg cholesterol, 195 mg sodium, 425 mg potassium. Mix together all except pecans and parsley a day ahead. Refrigerate covered. When firm, form 2 logs and roll in chopped pecans. Sprinkle with parsley and refrigerate. Serve with crackers. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soften the gelatin in the cold water, add the boiling water and stir until the gelatin has dissolved. Cool. Add the mayonnaise, lemon juice, onion, tabasco, paprika and salt and mix well. Chill to the consistency of unbeaten egg white. Add the salmon and capers and beat well. Whip the cream, fold into the salmon mixture and turn into a 2 quart oiled fish mold. Add the cheese to fill the mold. Chill until set. Unmold on a serving platter and garnish with watercress, lemon slices and salmon roe. Serve with sour cream dill sauce. 2469 Salt 1.00ts 2469 Chick pea flour 3.00tb 2469 Ghee for frying 0.00 2470 Onion 1.00ea FOR THE SAUCE: HEAT THE OVEN TO 350F. Cut salmon into 1/2-inch cubes, and place in a single layer in a medium oven-proof skillet. Sprinkle with salt and pepper and set aside. Sprinkle the gelatin on the cold water to soften, and set aside. Bring the fish stock to a boil. Pour the boiling stock over the salmon in the pan and cook over medium-high heat until the stock returns to a boil. Transfer to the oven and bake, covered with a sheet of buttered parchment or waxed paper, for 1 to 2 minutes. The salmon should remain pink inside. Strain the mixture, reserving the salmon and stock in separate bowls. Melt the butter in a medium saucepan over medium-low heat. Cook the mushrooms and shallots until tender, about 2 minutes. Pour in the brandy, turn the heat to high and light the alcohol with a match. Cook over high heat until the liquid in the pan is reduced by half. Add the reserved stock and reduce again by half. Remove from heat, and stir in the gelatin. Combine the reserved salmon, strained liquid, and Tabasco in a food processor and puree until smooth. Cool refrigerated until room temperature, but do not allow it to set. Whip the cream until stiff peaks form, and fold into the salmon mixture. Pour into a 9-by-5-by-3-inch glass loaf pan, cover with plastic wrap and chill a minimum of 6 hours or as long as 2 days to set the mousse. To make the sauce: Place all ingredients except mayonnaise in a blender and puree until smooth. Transfer to a mixing bowl and stir in mayonnaise. To serve: Run a knife along the inside of the pan. Dip the pan's bottom into hot water for a few seconds. Turn over onto a serving platter. Cut into 1/2-inch slices, and serve with the watercress sauce. l iSg p-_{=& PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. Whipping cream; whipped 1.00c 5149 * omit if smoked salmon is used. Blend all ingredients in mixing bowl. Transfer to serving bowl. Cover, chill until needed. Garnish with parsley sprigs. Serve with party rye or crackers. Makes 2 cups. ***** e with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyst PREHEAT OVEN TO 325F. Remove and discard the crust from the bread. Tear the bread into pieces and set aside. Melt the butter in a skillet over medium heat on the stove, add the onions and cook, stirring for 5 minutes or until softened. Add the wine, bring to a boil and cook 1 minute. Add the bread and cook, stirring 5 minutes. Scrape the mixture into a mixing bowl. Roughly cut the whitefish and salmon into 1-inch pieces and add to the bread in the mixing bowl. Add the salt, pepper, coriander and nutmeg and mix. Place the mixture in a food processor and process until smooth. Or, fit a meat grinder with a medium die and grind the fish mixture twice. Transfer mixture to a mixing bowl and place bowl over a pan of ice water. Add the eggs and the whites and mix well. Slowly add the cream. Pack the mixture into a 9-by-5-by-3-inch glass, ceramic or metal loaf pan. Tap the pan on a counter to firmly pack. Cover tightly with a double layer of aluminum foil. Place loaf pan in a larger pan and fill with boiling water until it rises halfway to the top of the loaf pan. Place in the oven for 1 hour. Remove pate from oven and its water bath. Place loaf pan on a baking sheet. Cool for 1 hour. Refrigerate for at least 3 hours. To remove, run a knife around edges of the pate. Dip loaf pan in hot water for a minute. Turn out onto a plate. Serve with toast or crackers. puff up. Serve over chicken mixture. Mix salmon, egg, parsely, onion and dill weed and spread on rolls. Roll up from wide end after spreading. Bake on cookie sheet at 350F for 12 to 15 minutes. Serve with a cheese sauce topping. Skim the fat, and reserve 1/4 cup of the juices. Arrange ducks on a platter and keep them warm, covered loosely. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. * I prefer Red Salmon. * pick out the dark skin, crush bones and mask the salmon. ** celery- cut into 1-inch pieces *** I prefer Miracle Whip - but any mayonnaise will work Grate celery and onions. Mix Salmon, onions and celery in medium bowl. Add lemon juice, dill weed,egg mayo, salt and pepper to taste. Mix well all ingredients. Chill mixture thoroughly. This is really good on croissants. Yield approx. 2 1/2 cups Garnish the duck with kumquats and serve with the sauce. Place three quarts milk over fire to scald, add 2 T. butter, can of salmon, shredded with fork, (put in salmon when milk is hot), salt and pepper to taste. Thicken with cracker crumbs. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak cloud ears and bean starch noodles separately in warm water for 30 minutes, or until soft. Wash and dice pressed beancurd into 1/4" cubes. Heat peanut oil in medium hot wok; add ginger and garlic; remove when oil becomes fragrant. Take care not to burn garlic; if you do, start over. Lightly saute one steak at a time in aromatic oil until surface is firm. In clay pot, combine chicken stock, cloud ears, sherry, salt and pepper. Bring to boil; add bean thread noodles; return to boil. Now, reduce liquid to gentle simmer; add salmon steaks carefully so they remain whole; add diced bean curd. Cover and simmer for 5-7 minutes, until steaks are cooked. Uncover, swirl in red vinegar and sesame oil. Garnish with parsley. minor revision number %d.%02d Warning: thumbnail image size does not match data length %u JFIF APP0 marker, density %dx%d %d %3d %3d %3d %3d %3d %3d %3d %3d End Of Image Obtained EMS handle %u Freed EMS handle %u Define Restart Interval %u Define Quantization Tabl Combine all ingredients and pour over steaks. Marinate 30 minutes; turn steaks; marinate another 30 minutes. Barbecue 10 minutes; turn steaks and brush with marinade; cook another 10 minutes. People who do not like ordinary pate seem to love this one. Vary the herbs and substitute the vegetables as you wish. Serve with water crackers, thick slices of crusty French bread, thin slices of whole wheat bread, or unsalted whole wheat crackers. May be froze Choose a gratin or baking dish which will take the steaks side by side and use some of the butter to grease it thickly. Put the fish into it and season with a squeeze of lemon, a generous grinding of black pepper and a little salt. Cover and set aside in a cool place until ready to cook. To cook, simply dot the fish with the remaining butter, cover with foil and bake at 375-400 F (190-200 C) gas mark 5-6 for 20 to 25 minutes until the fish is hot and tender. While it cooks, chop coarsely and mix together heady handfuls of aromatic herbs. I would probably use something like 8 tablespoons parsley, 6 of chives, 4 of mint and no more than 2 teaspoons each of lemon thyme and tarragon. You may prefer to use a little dill or fennel in place of tarragon, or to concoct some quite different cocktail of your own. Scatter nearly half the herbs on a warm serving dish and lay the fish steaks on a bed of herbs. Scatter more herbs over the fish, spoon on the buttery cooking juices then the remaining herbs. Serve with wedges of lemon and steamed new potatoes. (Other vegetables are best served as a separate course. ) cookies and frosting. (Use any leftover frosting for graham crackers or cupcakes.) Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer SOAK BLACK BEANS in lukewarm water for 5 minutes. Drain, rinse with cold water; drain. Combine black beans with garlic, ginger, soy sauce, dry vermouth and sugar; gently mash together. Cut 3 green onions into 2-inch-long sections and cut 3 into 2-inch-long slivers. Put green onion sections and half the shredded ginger on bottom of a shallow heatproof plate (like a glass Pyrex pie plate). Sprinkle salmon with salt. Place salmon steaks in a single layer on top of green onions. You may need to use 2 plates with a 2-tier steamer unit. Scatter remaining shredded ginger. Top each steak with 1/2 tablespoon of the black-bean mixture and half the green onion slivers equally over the steaks. Fill a wok or steamer with enough boiling water to come within 1 inch of the bottom of bamboo steamer. When the water comes to a boil, put the fish with its plate into the bamboo steamer. Cover. Steam over medium-high heat for 10 minutes. When done, remove cover away from your face and carefully lift out the plate. In a small pan heat the peanut or corn oil until hot and almost smoking. Sprinkle salmon with white pepper and scatter the remaining fresh green onion slivers on top. Carefully pour the hot oil over the fish steaks. It should sizzle. Garnish with fresh coriander leaves. Serve hot with steamed rice. Place milk and chopped candy bar in blender. Cover and blend on high speed 2 seconds. Add ice cream. Place steaks in microwave safe dish w/ thick end to outside. Add remaining ingredients on top of steaks. Cover and nuke on high for 4-6 minutes. Serve with cucumber-dill sauce. For cucumber-dill sauce: combine all ingredients in a food processor. Process until blended. Pour into serving bowl; refridgerate 1-2 hours before serving. lectric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more Rinse Salmon & Pat Dry. Brush Both Sides Of Salmon Steaks With Vinegar; Sprinkle With Pepper. Place On Rack Of Broiler Pan Coated With Cooking Spray. Broil Steaks 5 Inches From Heat, Turning Once, 4 To 5 Min. OR Until Salmon Flakes Easily. Srve Salmon Steaks With Raspberry Mirepoix. About 155 Cal. Per Four Ounce Serving & 3 T. Raspberry Mirepoix. Fat 4. 3, Chol. Filet out the he middle portion from back to front. Marinate for one day in a mixture of salt and 5% vinegar until the surface of the fish is "cooked" (like seviche). Freeze overnight and then slice thin and serve. I didn't get the proportions of salt and vinegar but I am assuming that it is very similar to what I use for pickling fish. PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. PEEL THE ONIONS, roughly dice them and set aside. Remove and discard celery root tops. Using a paring knife, peel and discard the thick black outer layer. Cut the celery root into pieces large enough to fit in the hopper of a food processor. Fit with a shredding blade and shred the celery root. Combine onion and celery root in a heavy pot. Cover onion and celery root and place over low heat. Cook for 20 minutes, stirring frequently. Remove cover and cook, stirring, another 10 minutes or so or until the mixture is dry. Keep warm while preparing the rest of the recipe. Place mushrooms, shallots and 1/4 teaspoon salt in a food processor and puree until smooth. Scrape this mixture into a medium saucepan over medium heat and cook, uncovered, stirring, until the moisture has evaporated and the mixture is dry. Remove from the heat and hold in a hot oven until salmon is done. Preheat the broiler. Butter a 9-inch baking dish. While mushroom mixture is cooking, combine the wine, garlic and 1/4 teaspoon salt in another medium saucepan over medium heat. Cook, uncovered, until reduced by half. Add the fish stock and reduce again until the mixture starts to thicken. Add cream and reduce until sauce will coat the back of a spoon. Scrape into a blender, add the parsley and blend until smooth. Replace in saucepan. Place the salmon in the baking dish and coat the surface with melted butter. Sprinkle with 1/4 teaspoon of salt, and place under broiler for 5 minutes. Replace parsley cream over medium heat on top of the stove and whisk in the unsalted butter. To serve, place dollops of celery root and mushroom puree on a warm plate. Lay a piece of salmon on top between the 2 and spoon some sauce over the top. ********** RECIPE ENDS ******** PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. 4098 4098 4098 4098 4098 4098 4098 4099 4099 4099 4099 4099 4099 4099 4099 4099 4099 4099 4100 4100 4100 4100 4100 41 In a 10 inch nonstick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon). While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and set aside. Transfer salmon to serving platter; keep warm. Pour cooking liquid through sieve into bowl discarding solids. Return to skillet and cook over medium high heat until mixture comes to a boil. Stir in horseradish sauce. Reduce heat to low and cook stirring frequently until mixture thickens, about 2-3 minutes. Pour over salmon. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 COMBINE ONION, WINE, SALT, PEPPER and 2 tablespoons butter in a large pot, place over medium heat and cook for 5 minutes. Add bread crumbs. Cook, stirring constantly, 3 minutes. Transfer contents to bowl and cool. Add parsley, tarragon and thyme. Lay fillet on work surface and carefully butterfly it by cutting in half to give you 2 thin fillets. Lay down a piece of parchment paper larger than the 2 fillets side by side. Brush it with oil. Lay the 2 pieces of salmon on the parchment head to tail, forming a large rectangular fillet of salmon. Spread cool stuffing evenly over the salmon and roll up the salmon cigarette style. Use the paper underneath to assist rolling tightly into a cylinder. Preheat oven to 350F. Place salmon roll in a baking pan and bake 35 minutes. Meanwhile, heat the sherry in a saucepan; cook, reducing by half. Remove from heat and whisk in the remaining butter. Unwrap the salmon from the paper and place on a platter. Pour the sauce over and serve immediately. Chop leeks into medium size pieces and soak in cold water to eliminate dirt. Drain them. Melt 4 tbs butter on medium heat and saute leeks for 2 or 3 minutes. When soft and transparent, add 1 cup light cream, salt and pepper, and reduce until thickened. Set aside. Chop shallots and saute them with 1 tsp butter. De glaze with white wine and reduce to dry. Add vegetable bouillon, saffron and reduce by half. Incorporate the remaining butter slowly, mixing with a whisk until sauce thickens. Blend on high speed for 30 seconds. Set aside. Saute the salmon, skin side down, on medium heat. When the skin is crisp, remove from heat and place in preheated oven (400 degrees) for 5 minutes. Remove from oven and allow to rest. Reheat leeks and the sauce and place 2 tbs of leeks in center of warm plate. Place salmon on top of leeks, skin side up, and pour sauce around. Serves 6. From Robert Henry's voted best Overall. 3218 } 3218 ~ 3218 3218 Servings: 6 Additional fresh basil - leaves (optional) Process pistachios, 10 basil leaves and garlic clove in processor until finely chopped. Add 1/2 cup butter and 1 teaspoon lime juice and process until incorporated into mixture. Season to taste with salt and pepper. Transfer butter mixture to small bowl. Refrigerated until well chilled (Pistachio butter can be prepared up to 4 days ahead. ) Preheat oven to 400-degrees F. Butter 9x13-inch baking dish. Place salmon fillets in dish in single layer. Pour white wine over. Season salmon with salt and pepper. Bake salmon until almost opaque on top, about 10 minutes. Place 2 tablespoons pistachio butter atop each salmon piece. Continue baking until salmon fillets are just opaque in center, about 5 minutes. Garnish with basil if desired and serve immediately. Serves six. 3222 3222 3222 3222 3222 3223 3223 3223 Place 1 teaspoon rosemary, the parsley, peppercorns and lemon in cheeseclot tie securely. Heat broth and cheesecloth bag to boiling in 10-in skillet; reduce heat. Cover and simmer 5 minutes. If fish fillets are large, cut into 4 serving pieces. Place fish fillets in skillet; add water, if necessary, to cover. Heat to boiling; reduce heat. Simmer uncovered 5 to 10 minutes or until fish flakes easily with fork. Remove fish to serving platter and keep warm. Reserve 1/3 cup broth mixture. Discard cheesecloth bag and remaining broth mixture. Mix half-and-half and cornstarch. Heat half-and-half mixture, reserved broth mixture, 1 teaspoon rosemary and the salt to boiling in skillet over medium heat. Boil and stir 1 minute. Pour over fish. 4 SERVINGS; 225 CALORIES PER SERVING. To Microwave: Prepare cheesecloth bag as directed above. Reserve 1/4 cup chicken broth. Place fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 12 X 7-1/2 X 2 inches. Add remaining chicken broth and cheesecloth bag. Cover tightly and microwave on high 7 to 9 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Remove fish to serving platter and keep warm. Mix remaining ingredients in 1-quart microwavable bowl. Microwave uncovered on high 2 to 3 minutes or until boiling. Pour over fish. Peel, core, and cut theapples into 1/4-inch slices. Mix together with the sugar and water and place in a Slather the yogurt over the salmon; both sides and edges to. Roll in soft bread crumbs and spices of your choice (zap bread and spices in FP); broil about 6" from flame or grill until done. Turn only ONCE!!! This was moist and flavoprful and low too. Can be used with any thick cut of fish; sword; halibut, etc. Enjoy!!! outs, 1/4 ts salt, 2 tb water and crab. Heat another tablespoon oil in the pan, add chicken stock, pinch salt, sugar, s Cut fish fillets into 5 equal pieces. Coarsely chop 1 piece. Place chopped fish and 1 tablespoon whipping cream in blender or food processor. Cover and blend, or process, until smooth. Add egg white, horseradish, salt and pepper. Gradually add remaining whipping cream. Cover and blend 30 to 60 seconds, stopping blender occasionally to scrape sides, or process, until thick. Cover and refrigerate about 2 hours or until chilled. Heat oven to 350 degrees. Pound remaining fish pieces until 1/4-inch thick. Spread whipping cream mixture evenly over fish. Roll up and place seam sides down in ungreased rectangular baking dish, 11 X 7 X 1-1/2 inches. Cover with aluminum foil and bake 25 to 30 minutes or until fish flakes easily with fork. Sprinkle with chives. 4 SERVINGS; 315 CALORIES PER SERVING. To Microwave: Place fish rolls in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Cover tightly and microwave on high 8 to 10 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. With a sharp knife, cut the cylinder into 1/2-inch thick slices. The next step uses oil, so do not use your pastry cloth and rolling pin sleeve. Place each slice on a lightly oiled surface. Lightly oil the top of the slice and then roll out into a very thin circle about 6 or 7 inches in diameter. In a medium bowl mix tomatoes, onion, garlic and jalapeno pepper. Stir in vinegar, lime juice, olive oil and red pepper sauce. Cover and chill in the refrigerator at least 2 hours before serving. Store tightly covered in the refrigerator for up to 1 week. s of the papadams from the rolling surface, carefully place them on large baking sheets. The traditional method for preparing and frying papadams is described below. SKin and quarter tomatoes, then put through grinder. Chop onions and peppers. Put tomatoes, onion, peppers, salt and vinegar in a pot and simmer 1 hour. may vary beyond this range depending upon the thickness and moisture in the rolled dough. Cool them on a rack. To prepare the papadams in an authentic manner, don't bake them. First allow them to dry by leaving them in the sun for a few hours or In small bowl, combine all dressing ingredients; blend well. In large bowl, combine all salad ingredients. Pour dressing over salad; toss to coat. Cover; refrigerate several hours to blend flavors. From "Picnics & Potlucks," Classic Cookbooks, June 1992; The Pillsbury Company. Printed in the June 25, 1992, issue of the Los Angeles Daily News. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all ingredients. If desired, add 3 or 4 finely chopped jalapeno peppers without seeds. uracao Instructions: Rub rim of glass with lime juice and dip in bar salt. Shake ingredients with ice and strain into margarita glass. Notes ********** RECIPE ENDS ******** ts Hot pepper sauce, such as 0.00 Tabasco Instructions: "The vegetable juice creates an inviting red color that forewarns of the snap in these spicy crac Put 1 can of tomatoes in a blender. Pulse just enough to make a coarse sauce; this is the base of the salsa. Empty blender container into a large serving bowl. Coarsely chop the onions, tomatoes (canned and fresh), and peppers and add to the bowl along with the canned chilies. Add remainder of ingredients. Salt and pepper to taste. Stir to mix well. Serve as an appetizer with corn chips or to spice up your favorite Mexican dish. * For milder salsa, the jalapeno may be omitted. Mix; refrigerate at least 1 hour (better overnight). Serve with tortilla chips. KVY@U -[~ - Do]t In large saucepan, in boiling, salted water, cook pasta as package label directs, until al dente. Meanwhile, in medium skillet, heat oil over medium-high heat; in batches, fry scallions until crisp and beginning to brown, about 2 minutes each batch. Drain on paper towels. Drain pasta; return to saucepan. Add salsa and cheese; toss to coat. Place in serving bowl; toss with fried scallions. Place all ingredients except tuna into small bowl. Mix well and let sit for half an hour to allow flavours to blend. Spread on your favorite bread and top with tuna chunks. Pare roots and slice or run through fruit chopper. Boil in just enough water to cover salsify. Add milk, butter and seasoning. Bring to a boil. dfO(SN #Y("F $EV+m s/|CD IZ_DWT TO CLEAN THE SHRIMP, remove the feathery legs and blot the shrimp dry with paper towels. In a small bowl, combine the coarse salt, peppercorns, and sugar and set aside. In another small bowl, combine the garlic, ginger, scallions and the chopped chilies. Heat a wok or deep skillet until it is hot and add the oil. When the oil is very hot and smoking, add the shrimp and deep-fry for about 1 minute or until they are pink. Remove them immediately with a slotted spoon and drain well. Pour off all but 1 1/2 tablespoons of the oil and reheat the wok. Add the salt-peppercorns-sugar mixture and stir-fry for 10 seconds. Add the garlic-ginger-scallion-chiles mixture and stir-fry for 10 seconds. Return the shrimp to the wok and stir-fry over high heat for about 2 minutes until the spices have thoroughly coated the outer shell of the shrimp. Transfer the shrimp to a serving platter and serve at once. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Wash chicken & pat dry. Swab cavity with sherry; stuff with ginger, garlic & green onions; seal with clip or string. Rub outside of chicken with dark soy sauce; allow to stand until soy sauce is absorbed. Wrap chicken in 3 layers of parchment paper, tie with string, coat outer layer with peanut oil. Baking: In wok or large pot, heat rock salt, stirring periodically, until it begins to brown. Place wrapped chicken in rock salt, spooning some salt around sides & over top. Cook for about 10 minutes. Turn over chicken, cover with rock salt (but always have at least 2" layer of salt under chicken) & cook for another 10 minutes. This cooking time will give a moist, slightly underdone chicken. Increase baking time to 15 minutes on each side, for well done. Remove chicken from salt; strip off paper; allow to stand for 15 minutes to cool & congeal juices. Cut in half, then into bite-size pieces. Serve with soy dip. +!GU, Okay, Gary, To salt down a ham you will again need a FRESH ham. If at all possible, find some Jefferson Island Salt. We have less trouble loosing hams when we use that. If not, use canning salt -- DO NOT USE IODIZED SALT. For each ham use two pints of salt. Rub salt in well to all sides of ham, filling bone cavity. (cont) >> I suppose that I should have told you prior to this that you have to have a salt box constructed of wood -- a very strong salt box. It may have to withstand the assault of neighborhood dogs. Box should be large enough to hold hams in a single layer. (Ours is 3'x5' on the bottom and about 2' high. ) Size doesn't matter much as long as hams don't butt up against each other and it's not so small that the dogs can move it. On to curing: You will have salt left after rubbing on hams. Place a thin layer of the salt in the bottom of the box. Place ham on this, skin side down. Pour the >>> remaining salt on the ham. Place top on box and secure. Find a handy calendar and mark down three weeks. Okay, ham comes up then. Wash salt off ham and LIBERALLY coat with black pepper. (Use dust mask from workshop if pepper bothers you. ) Place in cloth sack (old pillow case will do nicely) and hang. Do not cut for at least 6 months, 1 year is better. All of this should be done when the temp is 35 to 50 degrees. Good luck. No guarantees. (Sugar cure is better!) Virginia (KY) p Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. bGV`a Method: Salt-roasting Serves 4 to 6 as a main course. May be served hot or cold; if cold, the chicken may be prepared up to a day in advance. (Do not reheat. ) Suggested beverage: Pinot Noir or Burgundy Marinade: 3 slices fresh ginger root 3 whole garlic cloves, lightly crushed 3 whole scallions, cut into 3-inch sections 1 tablespoon peanut oil 1 tablespoon bean sauce 2 tablespoons thin soy sauce 1 tablespoon Shaoxing wine or dry sherry 1 tablespoon sugar 1 whole star anise 1 teaspoon whole Sichuan peppercorns, roasted 1/4 cup chicken broth 8 whole stems Chinese parsley [This marinade can also be used on roasted duck. ] Fill the chicken with the marinade, skewer it shut, and allow it to dry for 1 1/2 hours. Wrap the chicken in a large piece of caul fat or cheesecloth soaked in oil. Heat the salt in a pot [heavy Dutch oven, big wok or whatever can take the heat. ] on top of the stove over a low flame or in the oven at 350 degrees for at least 1 hour. Pour off some of the salt, leaving just enough to cover the bottom of the pot. Lay the chicken on top of the salt in the pot and cover it with the remaining salt. Cover the pot and bake the chicken at 350 degrees for 1 1/2 hours. Remove the chicken from the salt. Pull off the salt that remains caked on the chicken. Be careful, because the salt is hot. With a paper towel, wipe away the remaining salt. (The salt in the pot can be reused. ) 6. Peel off the caul fat, drain the marinade, and cut the chicken into bite-size pieces. From "Chinese Technique" by Ken Hom with Harvey Steiman. Simon and Schuster, New York. 198 1. These are good "guest" foods. You can appear to have mastered esoteric Oriental cooking techniques without ever having actually prepared the dish before. Unless you drop the pot on the kitchen floor and set it on fire with the hot salt, it's a pretty foolproof cooking technique. I'd serve these two recipes with hot mustard, a bowl of hoisin sauce, Chinkiang vinegar, spiced salt and a bowl of chopped green onions for dipping along with some sweet Chinese pickles and lots of ice-cold Oriental beer. Heaven! (And rice, of course. Cooking time: 1 1/2 hours Utensils: Bowl for marinade Chinese parsley for decorating Before cooking: Wash bird and blot dry with paper towels. Hang 1 to 2 hours in a cool, dry place. Combine the ginger root, scallion, parsley, dried tangerine peel, salt pepper orange wine and water in the bowl. Tie or sew the bird's neck opening. Pour the marinade into the body cavity. Sew cavity shut to prevent marinade from leaking. Combine cornstarch and stock or water. Have rock salt ready to go. Cooking instructions: Put the rock salt in the casserole. Turn heat to high and stir salt crystals until they become red-hot, about 30 minutes. Scoop out enough salt to make a well in which you can place the chicken, leaving a bed of salt about 2 inches thick. Place the filled bird breast-side-down in the salt and pack it all around with the scooped-out salt. Cover casserole and reduce heat to medium-low. Cook for 45 to 60 minutes. Remover bird and cut away threads. Pour marinade from the cavity into a strainer over the pint saucepan. Chop chicken into Chinese-style serving pieces and arrange on a platter. Heat the marinade over medium heat until boiling. Give the cornstarch-stock mixture a quick stir to dissolve any lumps; add to marinade. Stir 1 to 2 minutes or until the mixture becomes clear. Pour over bird. Decorate with sprigs of Chinese parsley and serve. The chicken will be tender and moist without being overly salty. It will have a subtle fragrance. Servings: Enough for 4 as a single course or for 6 to 8 in a full menu. From "The Step-by-Step Chinese Cookbook" by Georges Spunt. Thomas Y. Crowell Company, New York. 197 3. |.u K#/ * if using self-rising flour omit Baking soda and salt. Keep shelled peanuts fresh by storing in an airtight container in the. Heat oven to 375 degrees. Grease cookie sheet lightly. Mix brown sugar, margarine, shortening, eggs and vanilla. Stir in remaining ingredients. Drop dough by rounded teaspoonfuls about 2 inches apart onto cookie sheet. Flatten with greased bottom of glass dipped into sugar. Bake 8 to 10 minutes or until golden brown; cool. ABOUT 6 DOZEN COOKIES; 85 CALORIES PER COOKIE. 2.00 fl Light rum 0.50 fl Dry vermouth Instructions: Stir over cracked ice and strain into chilled cocktail glass. Garnish with a black olive. Notes ********** RECIPE ENDS ******** c + 4 tsp. Parmesan cheese 1.75 c Very fine dry bread crumbs 1.50 tb Minced fresh parsley 1.50 tb Olive oil 0.75 ts White pepper 0.50 ts Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the meat. (Reserve trimmings for sauces. ) Pin prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the picks. Keep meat warm. Add the wine to pan, scrape the brown bits from the bottom, and bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. 4 to 6 servings. f 20041 Gouda, Menge nach 0.00 g 20041 - individuellem Geschmack 0.00 h 20042 Cooked squash 0 Cut veal into serving-size pieces. Sprinkle with mixture of Bon Appetit, pepper, sage and MSG. Place a slice of prosciutto on each piece of veal; fasten with a toothpick or small skewer. Melt 4 tablespoons of the butter in large skillet. Saute meat 2 to 3 minutes on each side, ending with the prosciutto side up. remove to hot platter. To the drippings in skillet, add beef flavor base, water and the remaining butter, stirring to mix well. Heat until butter is melted, then add wine and simmer 2 to 3 minutes. Spoon sauce over meat. Serve immediately with sauteed mushrooms and zucchini. You will find this recipe good for the chafing dish. oan Plodzik f 20042 Onion 0.00 g 20043 Gooseberries 4.00lb a 20043 Medium sized onions Sprinkle veal slices with sage. Cover each slice with a slice of prosciutto and trim this to the same size as the veal, reserving the trimmings for sauces. Pin the prosciutto slices to the veal slices with toothpicks. Heat the butter in a large frying pan. Add the meat in one layer and cook for 2 to 3 minutes. Turn with a pancake turner and cook until golden on both sides. Season to taste. Place the slices of meat, ham side up, on a heated serving platter and remove the toothpicks. Keep the meat warm. Add the wine to the pan and scrape the browned bits from the bottom; bring quickly to the boiling point. Pour the sauce over the meat and serve immediately. s g 20043 Dry mustard 2.00ts h 20043 Ground ginger 1.00ts i 20043 Dip rim of highball glass in lemon juice, then bar salt. Pour ingredients over ice subes and stir well. (Same as Greyhound if you leave out the salt. ) Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 NOTE: This recipe is adjustable to all sizes of roasts. This is the Marinate the meat for a couple of hours in a liquid that is slightly acidic--a liquid such as wine, beer, vinegar, or lemon juice. Roast for 15 minutes per pound at 325 degrees F. For the last 15 minutes, cook at 500 degrees F. For example, for a 4 pound roast, total cooking time is 1 hour but it will be 45 minutes at 325 degrees F. and 15 minutes at 500 degrees F. This will crust the outside of the roast and the inside will be medium, barely pink. This is based on room temperature meat. If the meat is quite cold, extend the baking time. After 3/4 of the cooking time, sprinkle with salt and some fresh or dry rosemary needles. Turn the roast with WOODEN SPOONS (Very important that you do not pierce the meat) and season it all over. Rosemary, seasoned salt or garlic salt are nice, and some freshly ground black pepper adds to the flavor also. Swab the roast with some fresh lemon juice--this will also add to the zing of the meat. When cooked, snip off the cords and slice to serve. From the roasting pan, spoon off the fat from the accumulated juice. Add some beef stock or red wine to the juices, a few minced shallots or green onion shreds and cook down at high heat to a reduction or concentrated sauce. Adjust the seasonings, salt, pepper, and herbs of your choice, and serve with the roast. kled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish. ] 14835 Granula * Blanch the leeks with boiling water and then slice them. Cut the pot roast into small cubes (about 1-inch in size). Put a casserole over medium-high heat on the stove top with the margarine or oil and the chopped onions to brown and caramelize. When the onions are transparent and browned, add the meat to quickly brown. Add the beef stock, apricots, lemon peel and sugar, reduce the heat and simmer for 15 minutes. Heat the oven to 350 degrees F. and add the drained blanched leeks to the pot and adjust the salt and pepper to taste. Bake in the oven for 2 hours or until beef is tender. 1/4-inch thickness. Cut dough with a 2-1/2-inch round cutter. Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter. Fold larger side over smaller so that the edges will meet. Seal. Place 15 rolls in a lightly greased 8-inch square baking pan. Repeat procedure filling two additional 8-inch square pans. Repeat procedure with remaining portion of dough, filli * Tomatoes should be peeled, seeded and coarsely chopped. ** Spice mixture should be made up of thyme, oregano, and savory to *** Bouquet Garni should be made up of parsley, bay leaf, and a strip Brown the vegetables in the oil or melted butter. Remove the vegetables and raise the heat to sear the meat on both sides (do not pierce with fork when turning) in the pot. Put the browned vegetables with the olives and chopped tomatoes in th bottom of a casserole or stock pot. Place the beef on top. Pour stock and/or red wine to cover. Add bouquet garni. Cover and place in moderate oven for about 2 hours or until the meat is tender. Check during the last hour and add liquid if needed. Remove the meat and vegetables to a warm platter. Strain juices through a coarse sieve, forcing through as much vegetable pulp as possible. This gravy should not need any additional thickening. 14837 Flour 1.75c Saute the chopped onion and garlic in the butter. Add the other ingredients (except the eggs) and bring to the boil, stirring occasionally. Add the eggs and continue cooking and stirring for 3 minutes. Remove from the heat and halve the eggs, then serve hot. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil fish until tender, then drain and flake. Add onions,chillies,salt, lemon juice and dhunia leaves while fish is still warm. allow to cool before filling samoosas. Fills about 30 samoosas. NO ICE. Notes ********** RECIPE ENDS ******** 00 ts Chopped scallion 1.00 tb Chicken grease Instructions: Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pi Wash and drain mince. Braise in a heavy-based frying pan until all the liquid has evaporated, stirring to prevent sticking and lumps forming. add salt, jeera, chillies or powder, garlic, ginger, borrie and dhunia leaves. Add onions and braise until well blended and mixture is fairly dry. Add mint,if using and mix well. Remove and let cool before filling samoosas Fills about 80 samoosas. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in war Heat oil, add curry leaves and after a few seconds add onion, chilli, garlic, jeera, borrie and salt. Allow to simmer for about 10 minutes. Add vegetables and cook a futher 10 minutes. Mix in dhunia leaves and chopped chives when mixture has cooled. fills 36 samoosas. baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove f Boil potatoes until soft. heat oil and butter together and add mustard seed When seeds start popping, add onion and fry for about 5 minutes, until golden brown. Add diced potatoes, borrie, chilli and salt and cook for 10 minutes or until all the liquid has evaporated. allow to cool before filling samoosas. Fills about 50 samoosas. 1.00ts 7624 Oyster sauce 1.00ts Preheat oven to 200 'C. Sift flour,borrie and salt into a mixing bowl. Combine water and vinegar and mix with flour to a fairly stiff mixture,The consistency of bread dough. Divide into 12 balls. Working with four balls of dough at a time, roll each into a round the size of a large saucer (15 cm in diameter). Using your fingers, spread a little oil on each round,covering it well so that it does not stick during cooking. Sprinkle lightly with flour and place one round on top of the other, oily sides together. You will now have two rounds, each made up of a double layer of dough. oil and flour the tops in the same way as before. Sandwich these together to form a single pile of four rounds. Each layer of which has been oiled and dusted with flour. Repeat with remaining balls of dough. Gently roll out piles of rounds on a lightly floured board to a 25 cm diameter circle or oval. Turn the pastry from time to time. Place the rolled out pastry on an ungreased baking sheet and bake for 2-3 minutes or until the pastry has puffed up slightly. Remove from oven and cut into strips 6 cm wide and 25-30 cm long. Then separate into thin layers before the pastry cools down. Cover with a damp cloth to prevent the pastry from drying out. Now hopefully I don't confuse you on this next part! My diagram is supposed to represent the strip of pastry 6 cm wide 25-30 cm long. Fold #1 corner over # 2, Then fold the # 2 triangle over # 3 this will have created a pocket where the filling goes into. ________________________________ /\ /\ 3 /\ 1 / \ / \ / \ _/________\/________\/___2____\_ Fill the pocket with one of the samoosas filling recipes. You then continue folding the triangles to seal off the opening. Seal off the small remaining edge with a paste of flour and water, Then lightly pinch two bottom edges together to puff it up before you fry it. Once the filling and folding has taken place, You deep-fry the samoosas in hot oil over medium heat, turning once or twice to ensure that they are evenly cooked. When golden brown, remove with a slotted spoon and drain on paper towel. Makes 48 samoosas. All-purpose flour 1.50 ts Baking powder 0.50 1-ounce package 0.00 -ranch-style dip mix 2.00 c (8 ounces) shredded zucchini 0.00 Vegetable oil Instructions: Fill a deep-fat fryer of skillet with oil to a 2-in. depth. Heat to 375 Skin and fillet chicken breasts. Mix garlic, ginger, and chilli together and rub into chicken fillets. steam for about 15 minutes over medium heat, flake and combine with rest of ingredients. allow to cool before filling samoosas. Fills 36 samoosas. Drop batter by rounded teaspoonfuls into hot oil. Fry until deep golden brown, turning once . Drain thoroughly on paper towels. Yield: 1-1/2 to 2 do For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix. For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown. e 0.50c Atwood Sift together flour and salt. Add melted butter, yogurt and water to make a stiff dough. Knead until smooth and elastic. Roll out very thin on floured board. Cut into 3 to 4 inch circles. Place a small amount of filling in center leaving edges free. Fold in half and seal edges. Heat oil and fry curry puffs until golden. Drain and serve with mint or coriander leaf chutney. 4998 Icing: 0 To Make Dough:Sift flour and salt together into a mixing bowl. Add the melted butter and yogurt and stir with a wooden spoon until the dough resembles a coarse, crumbly meal. Add cold water by the TBSP-full until the dough can be gathered into a ball. Knead on a lightly floured surface for 5-10 mins, until the dough is smooth and elastic. Shape into a ball and sit in a loosely covered bowl while you prepare the filling. To Prepare Filling: Cook potatoes and carrot in water until soft. Drain well, and set aside. Melt 2 TBS butter in a skillet, and the onion, garlic, and ginger and saute until soft. Add salt, coriander, cumin, tumeric,and cayenne, and cook, stirring, until mixture forms a paste and continue cooking for 2 mins. Add the drained vegs, and cook over med high heat, stirring constantly, for 5 mins. Carefully stir in thawed peas, add water and lemon juice, reduce heat to low, cover and cook another 5 mins. Remove filling from heat, and cool. To shape the samosas: Pinch off enough dough to make a ball 1 inch in diameter. On lightly floured surface, roll into a 31/2-4" circle. Cut the circle in half, moisten one of the edges and fold in over on itself and press to seal, making a cone shape. Fill the cone with vegetable mix. Press to seal. cut into squares, fill, and fold into triangles. Heat oil in deep fryer to 370 degrees and fry samosas, removing them as soon as they are brown and crispy. Drain on paper towelling, and keep warm in the oven until you have fried them all. * Filled samosas can be refrigerated in an air-tight container up to 3 hours before frying, but not overnight. Serve as an appetizer, with mango chutney as a side. * I have used a Puff Pastry, or Phyllo dough, and baked them, and they are just as wonderful. Less calories too, and less fat. Soft Breadcrumbs 0.50 ts Paprika 1.00 tb Oleo Melted Instructions: Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray. Combine Mayonnaise, For filling: In blender or food processor, grind onion, ginger root, garlic, cinnamon stick, cardamom, cumin and salt. Break cinnamon stick into pieces before adding to blender. Spray a medium skillet with non stick spray. Add ground beef and blend the spice mixture. Cook until beef is browned. Add 1 cup water and cook until water evaporates. Add coriander leaves and stir to mix. For pastry: Cut shortening into flour until it resembles coarse meal. Sprinkle with water, 2 teaspoons at a time, and mix with a fork until you can form it into a stiff dough. Shape dough into ball and cut into 8 equal pieces. Shape each piece into a ball and roll on lightly floured board into a 6-inch flat circle. Cut circle in half. Place a scant 1 tablespoon of filling on each half. Moisten edges of pastry with water. Fold and pinch edges together. Brush lightly with egg substitute for golden brown pastry. Bake at 425 degree for 20 to 25 minutes or until golden brown. food color. For dumplings, combine 1 Making Dough: Add pinch of salt and oil to the flour, and mix it well. Add water slowly to flour and knead well to make a soft dough. Making Filling: Boil potatoes. When tender, peel and cut into small pieces. Boil peas and set aside. Pluck cilantro leaves, wash, chop and set aside. In skillet, heat oil. Add cumin seed followed by potatoes and peas. Add salt and pepper. Mix well and let simmer for 5 minutes. Let cool and add coriander (cilantro) leaves. Making Samosas: Take a ball of dough and roll it round, flat and very thin like a tortilla. Cut in half. Bring the two ends of the straight end together in the form of a cone, and seal the end with water. Put about 1 teaspoon of filling in the cone pocket and seal the top again with water. Deep fry samosas in oil at medium heat until brown. Serve with chutney or ketchup. (You can use egg roll skins or flour tortillas instead of making dough and use the same filling. Make into any shape you want. ) Makes 14 to 16 samosas. ith pea for Cut chicken into 1/2" cubes. Combine Pace Picante sauce, cumin and salt in 10" slikket. Cook chicken in Pace Picante Sauce mixture, stirring frequently, until cooked through - about 4 minutes. Transfer contents of skillet to mixing bowl; cover and chill thoroughly. To serve, combine chicken mixture, sour cream and mayonnaise; mix well. Peel, seed and coarsely chop avacado. Add avacado and celery to chicken mixture; mix lightly. Spoon onto lettuce-lined salad plates; sprinkle with bacon. Serve with additional Pace Picante Sauce. 9919 Chopped red pepper or 1.00tb 9919 pimento 0.00 9919 Finely chopped onion 1.00tb 9919 Worcestershire sauce Combine Pace and ketchup, season with a squeeze of fresh lemon juice, transfer to a serving bowl and chill. To serve, place the bowl on a leaf lettuce-lined platter and surround with cooked and chilled shrimp, scallops or crab meat (real or imitation), or a combination of all three. Serve with cocktail picks. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Reduce the fish to mincemeat after removing all the bones. Place in a bowl. In another bowl mix the salt in the water, then add the lemon juice. Pour this mixture over the fish and let stand for 15 minutes. Chop the onions, garlic and pimentos very fine. Press out the water from the fish and boil this water. Set aside to cool. Mix this juice with the fish. Add the herbs and the onions, garlic and pimentos. The resulting dish is a pale-pink mincemeat of fish, with green speckles from the added condiments. Serve cold with a green salad. Parmesan, grated 3.00 oz Feta cheese, crumbled 8.00 tb Unsalted butter; melted 0.00 - (or a mixture of 0.00 - butter and olive oil) Instructions: PREHEAT OVEN TO 350F. Remove filo pastry from freezer and let it come to room temperature while you prepare the filling. Unfold the dough, POUR milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes. Let stand 5 minutes. ~ 2. STIR in whipped topping and half of crushed cookies. ~ 3. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate amp kitchen towel, to keep them from becoming dry and brittle. Grate the zucchini on the Heat oven to 350 degrees. Lightly spray 8-inch square baking pan with light vegetable cooking spray. In medium saucepan over low heat, melt corn oil spread. Add sugar; stir until well blended. Remove from heat; stir in cocoa and espresso powder. Add egg substitute; stir to blend. Stir in flour and walnuts. Spread batter into prepared pan. Bake 25 minutes or until edges begin to pull away from sides of pan. Cool in pan on wire rack. Sprinkle powdered sugar over top. Cut into bars. Makes 16 bars. Calories: 100 Protein: 2 g Fat: 3 g Sodium: 55 mg Carb: 16 g Cholesterol: 0 mg Calories from fats: 27% other 4 minutes; then add the garlic, basil, parsley and white wine or water. Cover for 3 to 4 minutes, and remove from heat. Beat the eggs, stir in the cheeses, then cook the vegetables. Check the seasoning. Brush a 9-by-13-by-2-inch pan with the mel Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. you will not be baking right away. Bake in a preheated 400F oven for 40 to 50 minutes, or until browned. Serve the pastries warm from the oven, slightly cooled, or at room temperature. Makes one 9-by-13-inch filo pastry. Notes ********** RECIPE ENDS ******** Cream the butter and sugar together. Slowly add the flour, working it in well. Add the well-beaten eggs and mix thoroughly. Chill over night. Roll out thin on lightly floured board; brush cookies with the egg white which has been slightly beaten, sprinkle with sugar and a little cinnamon and press 1/2 pecan into center of cookie. Bake at 350-F about 10 minutes. ol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Recipe #1 (preferred) Method for either recipe: Using either of the above ingredients combinations, put all ingredients in the top of double boiler over simmering water; stir until smooth. Continue to cook 30 minutes. Stir to keep from scorching. Put hot sauce through blender or beat at high speed with electric mixer for a few minutes. Pour into refrigerator containers with lids, refrigerating sauce between usage up to 2 weeks. Notes ********** RECIPE ENDS ******** Serve over ice. Cream sugar and butter. Beat in 2 eggs. Gradually blend in the flour. Chill dough overnight. Roll as thin as possible on well floured board. Work with 1/4 of the dough at a time. Keep remaining dough chilled. Cut into diamonds with a knife. Place on greased cookie sheets. Brush each cookie with beaten egg white. Sprinkle with sugar and a pinch of cinnamon. Placd a pecan half in center of each cookie. Bake in preheated 350 degree F. oven for 8 to 10 minutes or until edges are light brown. Cool on cookie sheets 1 minute, then remove to wire racks. Store in airtight tins. Combine cornstarch and water, stirring until blended; add to orange juice mixture in the saucepan. Bring to a boil, stirring constantly, and cook for 1 minute. Sprinkle chicken with almonds and serve with orange sauce. Makes 6 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. * (2 cups loosely packed) Children will love these-they are fun to make and to eat. Adults will also find them irresistible. Preheat oven to 375. In large bowl, with mixer at low speed, beat egg yolks and milk until well blended. Add flour, sugar, butter, vanilla and salt; beat ingredients until just mixed. Increase speed to medium and beat 2 minutes, occasionally scraping bowl. Divide dough in half. On floured pastry cloth, with lightly floured stockinette- covered rolling pin, roll one dough half 1/8-inch thick. With 2 1/4-inch fluted-edged cookie cutter, cut dough into rounds; with 1/2-inch round cutter, cut out centers from half of rounds. Reserve the dough scraps. Using a pancake turner, place rounds 1/2-inch apart on un- greased cookie sheets; bake at 375 8-10 minutes until lightly browned. With pancake turner, remove cookies to wire racks to cool completely. Repeat cutting and baking with second half of dough, rerolling scraps. Prepare frosting: In the bowl of an electric mixer, place all frosting ingredients (except food color) and beat at low speed for 2 minutes. Scrape sides of bowl and continue beating at high speed for 6 minutes. Divide frosting into thirds and tint with food color. On bottom side of cookie without a hole, spread teaspoonful of either green, pink or yellow frosting; top with a cookie with a hole in it to make a "sandwich. " Repeat with remaining cookies and frosting. (Use any leftover frosting for graham crackers or cupcakes. ) Yield: about 42 sandwich cookies. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer Chopped onion 2.00tb 6336 14 oz can, Mangoes 1.00 6336 Orange Juice 0.50c Traditionally served before the meal; never at the table. Combine ingredients and serve in cordial glasses. This traditionally accompanies tequila and both are drunk before the meal, never at the table. utes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * See Sowest 2 for recipe. ** Chicken Breast Halves should be boneless and skinless. *** There should be 1 can (14 oz) of Artichoke hearts, drained and cut into quarters. Prepare Black Bean Relish and set aside. Place the chicken breasts in a shallow glass or plastic dish. Mix remaining ingredients except the artichoke hearts; pour over the chicken. Cover and refrigerate for 1 hour. Set oven control to broil. Remove chicken from the marinade. Place chicken on a greased broiler pan (with out the rack); brush with the marinade. Broil chicken with the tops about 4 inches from the heat until light brown, about 10 minutes. Turn chicken over and brush with the marinade. Arrange the artichoke hearts around the chicken. Broil until chicken is done, about 8 to 11 minutes longer. Serve with Black Bean Relish. Sprinkle with Parmesan cheese and top with Mariachl meatballs and sauce. Continue ba Brown ground beef, onion and green pepper in a heavy skillet. Add string beans and soup; mix well. Bake for 30 minutes at 350F. Add salt, pepper and eggs to mashed potatoes and spoon over casserole. Return to oven for 15 to 20 minutes. X_^][Y Here is our pizza dough recipe. It is quick and easy (about the same as your dough takes to defrost, I would think). Note that we don't use oil or salt in it. Disolve yeast and sugar in water. Stir in flour 1/2 cup at a time. Knead 10 mins or so. Rise. Punch down, rest 10 mins. Pat into lightly oiled pizza pan. Finish as usual. L__^[ QQSVW Drain sardines and mash with fork. Combine cheese, Worcestershire sauce, pepper and sardines. Mix until well blended and smooth. Refrigerate. When mixture is sufficiently chilled, form into small balls about 2 cm (1 inch) in diameter and roll in finely chopped nuts. Chill and serve. Typos by Vern - Know-wud-I-mean E Serve with chirizu dipping sauce and tosa joyu dipping sauce. Place fish fillet on a clean cutting board. Holding the fish firmly with one hand, slice it on an angle into almost transparant sheets. (One fish or a variety of fish may be used. ) 2. Place the fish attractively on individual serving plates. Garnish each plate with 1/2 teaspoon of Wasabi and decorate with shredded radish. Cover with plastic wrap and refrigerate for no more than one hour prior to serving. When serving, pour the Dipping Sauces into tiny individual dishes for each Sashimi. WASABI: Mix with just enough cold water to make a thick paste and set aside for 15 minutes. Wasabi should be used only at the discretion of the diner; added only to the dipping sauce just prior to eating sashimi. 9~4u6j CUTTING THE FISH: There are 4 basic cuts for Sashimi. A Very sharp, heavy knife is a must. Hara Giri (Flat Cut) Most popular cut. Suitable for any filleted fish. Holding the fish firmly, cut straight down in slices about 1/4" to 1/2" thick and 1" wide, depending on the size of the fillet. Kaku Giri (Cubic Cut) This style of cutting is more often used for tunny fish. Cut the fish as above, the cut the slices into 1/2" cubes. Ito Zukuri (Thread Shape) Although this technique may be used with any small fish, it is especially suitable for squid. Cut the squid straight down into 1/4" slices, the cut lengthways into 1/4" wide strips. Usu Zukuri (Paper Thin Slices) Place a fillet of bass or bream on a flat surface and, holding the fish firmly with one hand, slice it at an angle into almost transparent sheets. TO SERVE: Sashimi may be composed of one fish or a variety of fish. To serve as part of a meal, arrange the fish attractively on individual serving plates. Garnish each plate with obout 1/2 teaspoon of wasabi and decorate with strips of daikon, carrot and/or celery. Cover with a sheet of plastic and refrigerate for NO MORE THAN 1 HOUR before serving. Pour the dipping sauce of your choice into tiny dishes and accompany each serving of Sahshimi with it's own sauce. The wasabi may be mixed with soy sauce or tosa joyu to taste. To serve as an hors d' oerve, arrange two or more varieties or cuts of sashimi on a serving dish and accompany with dipping sauce. m These are perfect for a busy mother-simple to make with a minimum of ingredients. Preheat oven to 350. Cream together butter and sugar; add applesauce. Mix in baking soda, salt, nutmeg and cinnamon. Dredge raisins in flour, then add both flour and raisins to batter. Bake in a greased 15 x 10-inch jelly roll pan for 20-25 minutes at 350. Cool thoroughly in pan. Frost with a powdered sugar glaze. Cut into bars. Yield: 36 pieces. Loretto J. Hulse, Food Writer, Tri-City Herald, Tri-Cities, WA Randy Shearer 16379 Cilantro leaves 0.00 r 16379 DOUGH --------- 0.00--------- s 16379 TOPPING --------- 0.00--------- t 16380 Chopped green chilies 4.00oz In small mixer bowl, beat cheese until fluffy. Add remaining ingredients; mix well. Cover; chill. Stir before serving. Serve with fresh vegetables or Krunchers Potato Chips. Refrigerate leftovers. 6.00sl c 16380 Salt 0.25ts d 16380 Shredded swiss cheese 1.00c In a 3-quart saucepan, saute onion and garlic in butter or margarine until onion is golden, about 5 minutes. Add water and bouillion cibes. Bring to a boil; stir to dissolve the bouillion cubes. Add noodle flakes or broken thin noodles slowly being sure water continues to boil. Add salt. Cook uncovered until tender, about 10 minutes, stirring occasionally. Squeeze spinach to remove excess water. Stir spinach into the noodle mixture and cook 5 minutes longer. Stir in the milk, Cheddar cheese, Swiss cheese and pepper. Continue stirring over medium-high heat until cheeses are melted. Do not boil. 2.00c b 16381 Parsley 1.00ts c 16381 Can tomatoes 10.00oz d 16381 Rosemary 1.00ts Satays are one of Thailand's most popular appetizers. In a large bowl mix together all the ingredients for the marinade. Dip each piece of meat in the sauce and set aside. Cover and leave in refrigerator for 15 minutes. Weave each piece of meat onto an 8 inch skewer lengthwise. Broil/grill for 5 minutes on each side or pan-fry. To pan-fry, brush a large non-stick pan with coconut milk or leftover marinade and pan-fry meat for 2 to 3 minutes on each side. Brush meat with the sauce as it is turned. Serve with peanut sauce (Nam Jim Satay). elled, Clean 2.00 tb Frsh Lemongrass, Sliced Fine 0.25 c Shallots, Sliced 10.00 Hot Fresh Thai Chili Peppers 0.00 Fresh Mint Leaves 2.00 tb Fish Sauce 2.00 tb Lime/Lemon Juice 1.00 Large Mild Red Chili 0.00 Pepper 1.00 Leaf Lettuce Instructions: Select only good quality, plump, fresh mussels, shelle Rub: Combine rub ingredients and rub into chicken pieces. Allow to stand for 45 minutes. Combine marinade ingredients and add chicken pieces. Do this in a non aluminum pan. Store in the refigerator at least 6 hours, or overnight. Grill, being careful not to overcook. Serve with peanut sauce. I do this sometimes using boneless breast, which I cut either into chunks or strips (threaded on skewers), and sometimes just using chicken pieces. Enjoy!!! aves, and use the leaves whole. PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to the touch. Cut it, against the grain, into thin slices. Place the meat in a medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes. Separate the Chinese broccoli leaves and stalks, and cut the leaves into 2-inch pieces. Peel the stalks and cut them into thin, diagonal slices. Wash well in several changes of water. Blanch the broccoli for 2 minutes in a large pot of salted, boiling water. Drain well and arrange on a serving platter. Set aside in a warm spot. Heat a wok or large skillet until it is very hot and add the oil. When the oil is very hot, add the meat and stir for 2 minutes. Drain the contents of the wok into a colander set inside a stainless steel bowl, reserving some of the oil. Return 1 tablespoon of the drained oil to the wok and reheat. Add the shrimp paste and 3 tablespoons of the chicken stock and stir-fry for 30 seconds. Add the remaining stock and the rest of the sauce ingredients and cook for another 30 seconds. When the sauce has thickened, return the meat to the wok and stir to mix well. Serve with the warm broccoli. , chopped 1.00T g 11802 Basil, fresh, chopped 1.00T h 11802 Dill, fresh, chopped 1.00T i Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 45 CALORIES PER SERVING. d 11804 basmati rice 2.00c Cut Konnyaku into strips 1/4" wide and 2" long. Peel Carrot and cut into strips 2" long and 1/4" wide. Cut Daikon into strips 1/4" wide and 1" long. PREPARE IN ADVANCE: 1. Bring 3/8pt of water to boil and drop in diced pork. Cook for 10 minutes 2. Cover pork bones with 2 1/2 pt cold water, bring to boil uncovered. Reduce heat and simmer for 30 minutes strain broth. Set aside pork and broth. Bring 3/8 pt water to boil and drop in Konnyaku, return to boil, ans set aside. Steam Shiitake for 4 minutes, discard stalks, slice caps into strips. Peel gobo to make 3 T of peelings, discard root. TO COOK: Drop the Konnyaku into the pan of pork broth and bring to boil over low heat. Add carrot and Daikon strips and raise heat. Bring to full boil , add Sweet potato and mushroom strips. Skim off foam. Cook for 5 more minutes and, with the back of a spoon, rub in the miso in through a strainer. Stir in MSG. Stir in the Gobo (if used). TO SERVE: Transfer soup to a large serving bowl, sprinkle onions over the top, and add spice. ready to eat. Notes ********** RECIPE ENDS ******** r or blender, blend first two ingredient until smooth. Add remaining ingredients, blend well. Spread over first layer. Chill one hour. LAYER #3 2 cups sour cream 1 tomato, chopped 1/2 cup EACH of cho Cook apricots and water in widbottmed covered sauce pan until fruit is pulpy and disintegrates easily when stirred. Add sugar, stir until dissolved. Add canned pineapple, bring mixture to boil. Pour into jars and cover; store refrigerated. --> 8 cups. Serve with custards, glazed bananas, cottage pudding, waffles, etc, either alone or with whipped cream. From The Joy Of Cooking hey show thin slices of avocado around the outside edge with a whole black olive at each end. Combine all ingredients and serve with your favorite dipping foods or on top of grilled or baked fish. Extra sauce can be stored in refrigera Serving size may vary according to sauce's use. . . Served on a bed of fancy leaf lettuce with the tips of taco chips underneath the mold all the way around. . Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000800 0000000801 0000000801 0000000801 0000000801 0000000801 0000000801 0000000801 * Use the condensed soup without diluting it. Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. Combine the cooked meatballs, soup, milk, and nutmeg in a large skillet; heat to boiling, stirring occasionally. Reduce the heat; cover and simmer for 15 minutes. Stir in the sour cream, cover and heat for 2 to 3 minutes. Sprinkle with the parsley and serve. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat the oven to 350 degrees F. Mix the meat, cracker crumbs, 1. 2 cup of the soup 1/4 cup of the milk, the egg, onion, and seasonings together. Press the mixture into 12 ungreased muffin cups. Bake for about 30 to 35 minutes. In the meantime, in a small saucepan, heat the remaining soup the cucumber and 3 tb of milk to boiling, stirring frequently. Reduce the heat and stir in the tomato and sour cream. Heat just to boiling, stirring constantly then remove from the heat and spoon over the unmolded mini-loaves. NOTE: If you use regular hamburger put the muffin tin on a cookie/jelly-roll pan to catch any of the juices that run over. ip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl. Mix Well. Cover & Chill At Least 30 Min. Garnish With Mint Sprigs. Serve With Fresh Fruit (17 Cal. Per 1 T. * Use both the green and white parts of the green onion when you chop it. Mash the skinned sardine fillets with a fork and blend in the sour cream and mayonnaise, blending well. Add the rest of the ingredients and blend well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Broccoli, Cabbage, Cherry Tomatoes, Carrots, Pita Triangles, Cocktail Rye Bread, Water Crackers isins 0.33c 000004 Peel, devein and butterfly shrimp. Combine teriyaki baste & glaze, sherry, lime juice, green onions and pepper sauce in medium bowl; stir in shrimp. Cover, refrigerate at least 1 hour, stirring occasionally. Remove shrimp and place on rack of broiler pan. Broil 2 to 3 minutes on each side, or until shrimp are opaque and cooked. Serve immediately with wooden picks. Typed by Syd Bigger. Chex cereal; any type 9.00c 000001 * Tomato should be peeled and chopped. Place meat in a large container (NOT Metal). In a saucepan bring water, vinegar, onions, salt, peppercorns, bay leaves, and cloves to a boil. Simmer for 10 minutes. Cool marinade to room temperature. Pour marinade over meat. Refrigerate for 2 to 3 days, turning several times each day. Remove meat from marinade, and dry. Brown meat in hot vegetable oil in a Dutch oven. Add the tomato and marinade liquid. Cover and simmer gently 1 to 2 hours, until meat is tender. Remove meat from juices. Also remove peppercorns, cloves, and bay leaves. Mix flour and sugar with water until lumps disappear. Add to pan juices and cook until thickened. Serve with boiled potatoes and red cabbage. Variations: Meat can also be placed in a 325 degree oven and baked or it could be cooked on low in a slow cooker for 3 to 4 hours. 000008 20374 Chocolate chips 2.00c Wash and dry meat well. Put in a porcelain or glass bowl. Peel and slice the onions and the carrots and place on top of the meat. Add the bayleaf and the peppercorns and then pour the wine and the buttermilk over it all. Let the meat marinade for 3 days, turn it over daily. Cut the bacon in cubes and fry it in the butter until it is crisp. Add the meat and lightly brown on all sides. Add 2 Tb of the marinade and simmer for 10 minutes more. Add the tomato paste and the crumbled rye bread and salt to taste. Add the carrot and onion slices and simmer on low for about 1 1/2 hrs. Trun the meat often and replace water, if necessary. Strain the gravy and thicken with a little conrstarch if desired. Traditionally served with wide noodles, or mashed potatoes and carrots or mixed vegetables. Try out more marinade to adjust to your taste. r :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ** Break the gingersnaps into small pieces. Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. Combine the cooked meatballs and the remaining ingredients in a large skillet. Heat to boiling, stirring occasionally, then reduce the heat. Cover and simmer about 20 minutes, stirring occasionally. Remove the bay leaf and serve over mashed potatoes. or taco sauce for garnish or zest. Notes ********** RECIPE ENDS ******** Pour over sole fillets and return to oven for 5 minutes. from Tom Brown's Coach Light in Chicago. In a large skillet, cook onion in the butter over mod-low heat, stirring, until softened. Stir in ham, corned beef, and garlic. Cook the mixture, stirring, for 1 minute. Stir in 6 Tbsp flour and cook mixture over moderate heat, stirring, for 3 minutes. Stir in kraut, parsley, and broth and cook for 3 minutes or until it is thickened and paste-like. Spread mixture on a platter and chill for at least 3 hours. In a bowl, whisk together the egg, milk, and 2 1/2 cups flour. Shape the kraut mixture by level teaspoons into balls, dip them into the egg mixture and roll them in the bread crumbs. In a kettle, heat 2 inches of oil to 375f on a thermometer. Fry the balls in batches for 2-3 minutes or until golden brown. Transfer to paper towels to drain. Makes about 75 sauerkraut balls. a Gourmet Mag 1958 favorite. 8406 Granulated sugar 0.50c In a skillet, cook sausage and onion until sausage is brown and onion is tender; drain. Stir in apples, sauerkraut, water, brown sugar and caraway seed. Transfer to a 2-1/2 quart baking dish. Cover and bake at 350F for 1 hour. Garnish with snipped parsley if desired. Peanut butter 0.50c 8406 Vanilla 0.50ts In a large bowl, mix sauerkraut, carrots, celery, green pepper, onion and pimientos. In a jar or small bowl, combine sugar and oil. Pour over vegetables and mix well. Cover and refrigerate for at least 8 hours. 8406 Oats, quick or regular 0.50c 8406 Baking soda 1.00ts Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. Chips 0.00 8407 Old-fashioned rolled oats 3.00c Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. s :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse and drain sauerkraut; chop coarsely. Wash grapes and cut in half; remove seeds if desired. Cut ham in julienne strips. Gently mix these 3 ingredients. Blend dressing ingredients and stir into sauerkraut mixture. Marinate for 10 minutes; adjust seasoning before serving, if necessary. Notes ********** RECIPE ENDS ******** 9-inch deep pie shell 1.00 c Honeydew melon balls 0.00 GLAZE: 0.25 c Apricot preserves 1.00 tb G Sauce: Must be prepared the day before serving. Mix everything and cook one hour. Filter and cool. Clean and wash the salmon. Lay it in a casserole on a grate or towel. Pour the brine and boil. Turn the heat down and let it boil slowly about 45 mins. The fish is ready when it changes colour and the bones can be separated easily from the meat with a knife. Move the fish carefully over a warm tray. Take the skin off the top side and garnish with lemon slices and parsley. Serve with boiled or baked potatoes and white butter. White butter: Mix onion, wine and vinegar and boil until 1 tb left. Add the cream and boil. Take off the heat and mix the butter in small peaces. After the butter is added, the sauce must not cook. It can be kept warm over hot water. melon balls. Chill pie well before serving. Notes ********** RECIPE ENDS ******** In medium nonstick saucepan, combine cranbe Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. ed topping. Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. This recipe for Jambalaya comes from my father-in-law, who won the Oak Alley Jambalaya cooking contest with it twice. Even this transplanted Yankee has had good luck with it. Sausage & Pork Jambalaya Brown the pork in a large pot with a small amount of water on the bottom to prevent sticking. Cover, stir occasionally. Add Onions, and continue to saute. When onions are transparent, add sausage, and continue to saute. When the meats are cooked, add the brown gravy and cook a few more minutes. Add the water -- You need to add an *equal* amount of water as you are using rice - 5 Cups, in this case. (Usually the rice is measured by the pound, in which case you would pour into a bowl and add that amount of water). Allow the water to heat, then turn off the heat and cover. Allow the grease to rise to the top. Skim off the grease with a large spoon. Conserve the grease. After skimming the grease, add an amount of water equal to the amount of grease to replace the liquid lost. Bring to almost boiling, and add your seasonings. You can use whatever seasonings you want, but the key is that it should be saltier and hotter now than you want the finished product. Heat the spices a few minutes, and taste. Add more spices until you are happy with the outcome. At this point you can add the shallots. (We save the greens until now, since they float, and they would be in the way of tasting the spices). One optional step is to add a small amount of Kitchen Bouquet to give the Jambalaya a rich brown color. Bring to a rolling boil. Add the rice all at once and stir. Continue with high heat and stirring often until the mixture becomes milky with the rice. Reduce the heat slightly, and cover. Now you only want to open and stir the rice occasionally, as the rice is steaming. When removing the cover, do not allow the water to drip back into the pot. Wipe the lid before returning the lid to the pot. Stir quickly, but be sure to scrape the bottom to prevent sticking. This is really the tricky part. As the liquid drys up, you need to reduce the heat even further and allow the rice to finish steaming. Stir every few minutes, scraping bottom. The Jambalaya is finished when the rice is tender and "done. " This recipe can be increased or reduced proportionally. The first time I made it I used 2 pounds of rice. The second time used 35 pounds! Beat vigorously with wooden spoon until thoroughly blended. To assemble pate, line bottom and sides of laof pan with blanc In a large skillet cook the sausage meat over moderately high heat, stirring and breaking up any larger pieces, until it is cooked through and browned. Transfer meat to a fine sieve, and drain. In the skillet, cook the onion and the garlic in the unsalted butter over moderately low heat until the onion is softened. Add the mushrooms, and cook the mixture over moderate heat, stirring until the liquid the mushrooms give off evaporates. Add the cumin, allspice and the mint and cook the mixture, stirring, for 2 minutes. Transfer the mixture to a bowl, add the sausage meat, the parsley, cream cheese, and salt and pepper to taste, and combine the mixture well. Working quickly to keep the phyllo from drying out, put 1 sheet of phyllo on a work surface, brush lightly with some of the clarified butter, and sprinkle with 1 tb of the bread crumbs. Lay another sheet of phyllo on top of the first sheet and brush lightly with some of the remaining clarified butter. Cut the sheets into thirds lengthwise and into quarters crosswise to form 12 squares. Put a rounded ts of the filling in each square, gather the corners of the phyllo over the filling, and twist the phyllo gently to seal it. Continue to make hors d'oeuvres in the same manner with the remaining phyllo, butter, crumbs and filling. Bake the sausage and mushroom phyllo twists in jelly-roll pans in a preheated oven at 400 degrees for 10-12 minutes,or until phyllo is gholden brown. hted. Serve in slice Heat oven to 425 degrees. Prepare Poached Eggs - except cook 3 minutes; drain thoroughly. Roll pastry into rectangle, 18 X 10 inches, on lightly floured surface. Cut into 4 rectangles, 10 X 4-1/2 inches. Layer spinach, sausage, mustard, egg and cheese on one end of each rectangle to within 1/2-inch of edge. Fold pastry over cheese. Fold edges of pastry, pinching firmly to seal. Bake 15 minutes or until pastry is puffed and deep golden brown. 4 SERVINGS; 650 CALORIES PER SERVING. emp:0 Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350 degrees F. for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350 degrees F. Cubes Chicken Bouillion 3.00 ea Med Cucumbers 2.00 T Lemon Juice 0.25 t Pepper Instructions: Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan Combine all ingredients and shape into balls the size of walnuts. Bake on cookie sheet at 350F for 15 minutes. Makes about 5 dozen. NOTE: defrost and reheat at 350F. /2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Grate the cheese and allow it to come to room temperature (or grate it at room temperature). Mix (by hand, or with a fork or spoon) with the Bisquick powder and the sausage meat (crumbled). Form into bite-sized balls, around 3/4" in diameter. Cook on foil or a baking pan at 325 F for about 20 minutes. I think I was also told that these store very well, but I'm not positive about that. 0000016936 0000016936 0000016936 0000016936 0000016937 Mix together Bisquick and cheese,then add sausage. Mix liquids, then add to solid mixture. Shape into small balls, flatten slightly. Bake @ 350 degrees 20 minutes on ungreased cookie sheet. 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 0000016938 Drain corn, reserve liquid. In dutch oven, over med heat brown sausage, remove/drain. In drippings saute celery, onion, red pepper for 3 min. Add corn liquid, potatoes, broth. Bring to boil, simmr 5 min. Add broccoli, simmer. Blend soup with cream, stir into soup, do not boil. Serve with fresh bread and butter. I add a dash of white worchestire sauce, and when I saute the onion, etc. I add a Tblsp of red pepper oil. This gives the soup a zing. However, these two items are optional. Prepare evening before. Cook sausage & drain thoroughly on paper towels. Beat the eggs & evaporated milk slightly. Add sausage,cubed bread & cheddar cheese. Pour into 9 x 9" casserole. Cover with foil. Refrigerate overnight. Bake uncovered for 45 minutes or until firm in a preheated 350 degree oven. Onions,green peppers & mushrooms can also be added. 0000016943 0000016943 0000016943 0000016943 0000016943 0000016943 0000016943 Brown Italian sausage, 1-2 diced onions, 1 clove diced garlic. Add spaghetti sauce, water, 1-2 bouillon cube (depending on size jar spaghetti sauce), sliced zucchini, sliced cabbage. Cook til cabbage is soft. Taste, and add more water is tomato flavor is too strong. Serve with freshly grated parmesan or romano cheese. 0000016945 0000016946 0000016946 0000016946 0000016946 0000016946 0000016946 0000016946 0000016947 Fry sausage until 3/4 cooked ( about 15min ). Remove. Cut and core peppers and slice into strips. Peel and slice onions into strips. Fry pepper strips in sausage grease add oil if not enough grease. Fry about 5 min and onions and continue frying chop garlic and add mushrooms and fry about 5 mins. Add sausage and sauce and simmer on low until meat is hot about 10 min. I usually serve this as a "hot" dish in a hot and cold buffet. It can serve as a main dish with a side of pasta or rice. Also makes a great hot sandwich on Italian bread. or great pocket sandwich on syrian (pita) bread. It also makes great table art when you drop it on a white tablecloth (smile). Its a very versitle dish can substitute with any kind of meat. Enjoy! t starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Sausage in Corn Bread with Salsa-Sour Cream Sauce. Heat oven to 400 degrees. Cook sausages in 10-inch ovenproof skillet as directed on package; drain. Prepare Corn Bread--except use skillet and stir in cheese and onions. Pour batter into skillet. Arrange sausages in spoke fashion on top. Bake about 20 minutes or until corn bread is golden brown. Serve in wedges with Salsa-Sour Cream Sauce. 6 TO 8 SERVINGS; 455 CALORIES PER SERVING. SALSA-SOUR CREAM SAUCE: Mix all ingredients in 1-quart saucepan. Heat over medium heat until hot. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. Prebake crust in a 10" pan. Form sausage balls with your sausage meat. Bring large pot of water to a boil; add sausage balls. Reduce heat and simmer 5 minutes. Drain and reserve. Cut bacon into 2 inch squares and fry until crisp. Drain. Saute peppers and onions, drain. Beat eggs with cream and milk. Add salt and pepper. Scatter half the cheese in bottom of pie shell, cover with bacon, onions, and peppers. Layer sausage balls next. Scatter the rest of the cheese. Gently pour egg mixture into shell over meats and cheese. Bake for 25 to 30 minutes at 350 degrees. king dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender. Crumble the Italian sausage into a 1-quart casserole. Stir in the chopped onion. Micro-cook, uncovered, on 100% power for 3 1/2 to 4 1/2 minutes or till sausage is done, stirring once. Pour off fat. Stir in catsup and oregano. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till sausage mixture is heated through. Place roll bottoms on a paper towel-lined plate. Spoon some sausage mixture atop each roll bottom. Top each with a slice of cheese and the top of the roll. Micro-cook, uncovered, on 100% power for 45 seconds to 1 minute more, or until cheese is just melted. Serves :4 KeyWords :Canning Pickles Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In sauce pan, cover potatoes and sausage with water; simmer, covered, until sausage is fully cooked, about 20 minutes. Drain off water; add vegetables to potatoes and sausage in fry pan. Simmer 10 minutes, stirring occasionally. Serve immediately. ater Instructions: Choose thick rind. Trim from it all dark skin and remains of pink flesh; cut in 1-inch cubes. Dissolve sal Pierce sausages in several places with a fork. Put sausages in water in a large skillet. Bring water to a boil. Cook 10 to 15 minutes over medium heat, turning sausages during the cooking. By the end of the cooking time water should have evaporated leaving sausages and some of their fat in skillet. Brown sausages on all sides. Add Friggione to skillet. Cook Friggione and sausages 5 to 8 minutes longer. Serve immediately. Makes 4 to 6 servings. *FRIGGIONE* Heat oil in a large skillet. Add potatoes, onions and peppers. Season with salt and pepper. Cook uncovered over low heat 30 minutes, stirring several times. Press tomatoes through a food mill or a sieve to remove seeds. Add tomato pulp to skillet. Cook uncovered over medium heat 25 to 30 minutes or until mixture reduces to a medium-thick consistency. Add salt and pepper to taste. . water bath for ten minutes. Remove jars and complete sea * Apple should be cored but not peeled. ** Use 1 8-oz package of brown and serve sausage links. Mix the meat, apple, onion, egg and seasonings together. Divide the mixture into 10 equal parts. Mold each part around a sausage link, sealing the ends. Brown the meat rolls in a large skillet over medium heat. Remove the meat rolls. Pour all but 2 Tbls of the fat from the skillet. Stir the flour into the remaining fat. Cook over low heat, stirring constantly, until the mixture is thick and bubbly. Stir in the bouillon and water. Heat to boiling, stirring constantly and then reduce the heat. Return the meat rolls to the skillet; cover and simmer for about 15 minutes. NOTE: Buttered noodles are a good "go-with" for this zesty dish. ing Soda 0.25ts 8377 Salt 0.12ts 8377 Rolled Heat oven to 425 degrees. Remove excess fat from turkey breast. Place turkey, skin side down, on plastic wrap or waxed paper; unfold. Cover with plastic wrap and flatten to 3/4-inch thickness. Mix remaining ingredien except margarine and Parmesan Sauce. Place mixture lengthwise across center of turkey breast. Bring long side of turkey up around stuffing. Tie with kitchen string. Place turkey on rack in shallow roasting pan. Brush with half of margarine. Cover with aluminum foil. Roast 1 hour; remove foil. Brush turkey with remaining margarine. Roast 45 minutes longer or until golden brown and juices run clear. Let stand 15 minutes. Cut into 16 slices. Serve with Parmesan Sauce. 16 SERVINGS; 235 CALORIES PER SERVING. PARMESAN SAUCE: Prepare Thin White Sauce--except stir in Parmesan cheese and margarine. 8378 White sugar 1.25c * If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer. tsp almond extract 0.50 ts Each, ground cinnamon and 0.00 cloves 0.00 * If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. (Plastic bag is best. ) Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding small amounts around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer. t with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Peel and core apples and cut into 12 to 16 slices each. Cut any large apricot halves in half. In a large skillet melt butter or margerine. Add apple slices. Cook over medium heat, stirring occasionally with a spatula until apples are tender (6 to 8 minutes. ) Add apricots. Sprinkle with brown sugar and cinnamon. Cook and stir 3 to 5 minutes or until fruit is glazed. Makes 16 buffet servings. Tops Grocery Store Ad flyer. November 12, 1991 Scandinavian Holiday Open House ver halfway through Cut tofu into rectangles, 1 1/2 X 3/4 X 3/4 inch. Pat dry. Heat oil in a skillet over a medium high heat. When hot, put in half the tofu. Cook 3 minutes on one side. Turn over & cook for another 3 minutes. Remove with a slotted spoon. Keep on a warmed platter. Repeat with the rest of the tofu. Serve hot with a sauce. Jack Santa Maria, "Chinese Vegetarian Cookery" ng to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Prepare soup according to pkg. directions. Combine flour and seasonings. Coat chicken in flour mixture. Melt margarine in heavy 12" skillet. Saute chicken over medium heat until golden brown on both sides (about 5 min. Stir in mushrooms, saute until browned (about 4 min. ) Remove any visible fat in bottom of skillet. Sprinkle brandy over the cooked chicken. Stir in warm soup. Reduce heat to low. Simmer, covered, until chicken is cooked through (about 10 min. ) , stirring occasionally to prevent chicken from sticking to skillet. Remove chicken to heated serving platter. Serve with brown rice. Serve sauce in gray boat. **I put the browned chicken breasts in a 9x13 pan and poured the sauce over all and cooked in a 325 degree oven for about 1-1/2 hrs. 2065 Cauliflower heads, cut into 2.00 2065 Flowerets 0.00 REMOVE THE SHIN AND BONE FROM FOUR CHICKEN BREASTS. HEAT 1 TABLESPOON OF VEGETABLE OIL AND THREE TABLESPOONS UNSALTED BUTTER IN A LARGE SAUTEE PAN HEAVY SKILLET,AND SAUTEE THE CHICKEN BREASTS OVER MEDIUM HIGH HEAT FOR 5 - 10 MINUTES ON EACH SIDE UNTIL LIGHTLY BROWNED AND OPAQUE. (DO NOT OVER COOK TRANSFER TO A PLATE AND KEEP WARM. ADD 2 CHOPPED GREEN ONIONS TO TRHE PAN AND COOK GENTLY FOR 1 MINUTE. STIR IN 2 TABLSPOONS MCLEAN RED RASBERRY VINEGAR,THEN QUICKLY STIR IN 1/2 CUP HEAVY CREAM. LET BOIL FOR 1 MINUTE AND SEASON WITH SALT AND PEPPER. SPOON SAUCE OV CHICKEN BREASTS AND SERVE. SERVES FOUR. 0.50 c Walnut; chopped OR 0.00 -mixed almonds and hazelnuts 0.00 Salt and pepper to taste 2.00 tb Minced fresh parsley; Instructions: Rinse barley under warm running water. Let drain. In a medium-size saucepan, bring to a boil and gra 1/2 cup fresh blueberries (optional garnish) Melt the butter in a large heavy skillet and gently saute the scallions for 5 mins. Shake the flour in a plastic bag with the spices, salt and pepper. Drop the livers into the bag with the flour,shake them to coat well, and empty bag into a strainer set over a bowl. Shake the strainer to remove excess flour. Return the skillet with the scallions to the stov,raise the heat,and when hot add livers and cook, turning occasion-ally,for about 5 mins. or until livers are browned slightly stiffened. Remove them with a spoon and keep warm. Add the vinegar to the skillet and deglqaze over high heat, scraping up any browned bits and reducing the vinegar to a few syrupy spoonfuls. Whisk in the creme fraiche and boil for 1 min. If you are using fresh blueberrie, add them to the sauce and simmer gently for another 2 or 3 mins, just long enough to heat the berries through without overcooking them. Arrange the livers on serving dishes and spoon the sauce over them. Serve immediately. 4 portions as an appetizer, 2 or3 portions as main course. This is not my cup of tea 'cause I don't like liver,bit if you do, it sounds interesting. In The New Basics Cookbook, by the same ladies,they say to use fruit vinegars in salad dressings with nut or olive oils. Fruit salads are also enhanced by a touch of fruit vinegar. I hope this helps you a little. I know it's not much. Bob in La Canada/Flintridge, Ca. heddar cheese (2 oz) 0.50c CHICKEN-TAMARI FILLING: For the filling, cut the scallions into thin slices. In a meat grinder or food processor, grind the meat to a coarse texture, being careful not to overprocess. Stir in 1/4 of the scallions, 2 teaspoons tamari, the sesame oil, 1/4 teaspoon salt and 1/8 teaspoon pepper. Bring a large pot of salted water to a boil. Put about 1 tablespoon of the filling in the center of a wonton skin. Brush the edges of the skin with warm water, top with another skin, and press gently around the filling to seal the edges. Repeat until all the filling is used. Slide wontons into boiling water, stirring gently, and cook for 2 minutes. Drain carefully and plunge into cold water to stop cooking. Drain again. Toss with 1 tablespoon of the peanut oil. Mince the ginger. In a large frying pan, heat 1 tablespoon of the peanut oil over medium heat. Add the sesame seeds; cook, stirring frequently, until just golden, about 1 minute. Stir in the ginger. Add the remaining scallions and cook until soft, about 2 minutes. Season to taste with salt and pepper. Recipe can be made up to this point several hours ahead. Cooking and Serving: Heat 2 more tablespoons of the peanut oil over medium heat. Brown the wontons in batches, adding the remaining peanut oil between additions, or use 2 pans. Cook until both sides are golden, about 4 minutes total. Top wontons with the scallion-sesame mixture. Serve additional tamari on the side for dipping. 2291 Coconut flakes;unsweetened Wash and scrape squash. Slice thinly into a bowl and set aside. In a large skillet, heat butter and olive oil. Add onion and saute until limp. Add the water chestnuts and continue cooking at low heat until chestnuts appear golden. Add sliced squash and seasonings and stir to mix thoroughly with the saute. Cover and cook on low heat 15 to 20 minutes, or until squash is tender. ron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute the cucumber in very hot butter until golden. Add dill and season with salt and pepper. Add tomato and stir to mix. Serve immediately. c Lemon Juice 2.00 tb Cornstarch 2.00 tb Soy Sauce 0.50 c Chopped Green Pepper 0.50 c Drained Maraschino Cherries Instructions: Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. SNAP BOTH ENDS OFF THE BEANS and pull off any strings. Cut large pole beans crosswise into 2-inch pieces. Don't cut smaller French haricots verts. Fill a mixing bowl or medium pot with 4 cups cold water and add 1 tray of ice cubes. Set aside. Bring 4 quarts of water with 2 tablespoons kosher salt to a boil over high heat and add the beans. The water will stop boiling when you add the beans. After it has returned to the boil, cook the beans, uncovered, until tender but still crisp. This will take from 3 to 5 minutes depending on the size and age of the beans. Remember that this is only a preliminary preparation so do not overcook the beans. Drain the beans and place them immediately into the ice water. Stir until cool, then drain. Spread the beans on towels and pat dry. Meanwhile, slice mushrooms thinly and set aside on a plate. Heat the oil and butter in a medium skillet over medium heat and add the pine nuts and mushrooms. If using dried tarragon, add it now. Cook, stirring, about 5 minutes. Add the green beans and fresh tarragon and cook until beans are hot, about 3 minutes longer. Transfer to a serving platter and serve immediately. 30 minutes. Stuff each duck with one of the bread slices, 1 scallion and 1 parsley sprig. Spoon remaining marinade into the cavities. Prick the ducks, except for the breast area, with a fork. Pour the beer into the roasting pan. Melt ghee in a skillet overl ow heat. Add lemon juice, cayenne & cumin seeds. Cook for 3 to 4 minutes. Add mushrooms & saute for 4 to 6 minutes. Adapted from Ismail Merchant, "Indian Cuisine" roast for 30 minutes more. Discard foil and roast for another 30 minutes or until a meat thermometer registers 180f. (The skin should be very mahogany colored and crisp. ) Remove stuffing ingredients with a spoon A great appetizer or side dish. Wash and slice about 1 cup of mushrooms per person. In a frying pan over medium heat, add enough butter to coat the bottom. When the butter has melted, add mushrooms and spices. Continually stir mushrooms on medium heat until they are cooked thoroughly (about 5 min. A little wine in the butter can add an extra touch. In a saucepan, bring the stock to a boil, simmer it for 15 minutes, and stir in reserved juices. Try mixing green, yellow, orange, red or purple bell peppers to create. Prepare bell peppers as directed - except cut into 1-inch pieces. Heat parsley, basil, oil, salt and garlic in 10-inch skillet over medium-high heat. Add peppers and olives. Saute 3 to 5 minutes or until peppers are crisp-tender. 4 SERVINGS; 70 CALORIES PER SERVING. Transfer the sauce to a heated sauceboat. Garnish the duck with kumquats and serve with the sauce. MAKE THE SAUCE. Place the garlic, pepper and tablespoon of yogurt in the bowl of a food processor fitted with a steel blade, and puree until smooth. Scrape the mixture into a small bowl and stir in the remaining yogurt, coriander and black pepper. Whisk in the olive oil, then spoon the sauce onto plates, spreading it out with the back of a spoon. For the scallops, spray a medium-sized skillet with the non-stick coating. Add the olive oil, and heat until hot but not smoking. Add the scallops and quickly saute them over high heat until just cooked through, turning often, 2 to 3 minutes. Pour in the vermouth and let it almost evaporate, then add the lemon juice. cooking a few seconds longer so the scallops are glazed. Spoon them onto the plates with the sauce. Sprinkle a few coriander leaves on top and serve at once. Add the milk, egg yolk, and oil, again blending well. Allow to rest for 5 minutes. Knead for about minutes and f Saute onion, bell peppers, jalepenos and sea scallops in butter until soft. Add 1/2 c of white wine and steam. Cover for 45 seconds. Sprinkle with mozzarella and feta. Add pinches of garlic, salt and chili powder and let simmer until cheeses melt. Serve over rice. Serves 2. Turn the dough and roll from the center, so that all the dough in the rectangle is even in thickness. Run a hand under the dough to loosen In a heavy bottomed saucepan, heat the 2 oz cooking oil over medium low heat. Add the onion, celery and garlic and saute without coloring for about three minutes. Add all the spiced and saute white stirring for another minute. Add the fruit and chicken stock and simmer over medium heat for 20 minutes. Puree the sauce in a blender until it is liquid and then strain through a sieve. Keep warm over low heat. Sprinkle salt and pepper over the shrimp. In a large skillet, melt the butter and oil over medium high heat. Add the shrimp and saute, shaking the pan back and forth until the shrimp turn pink and are firm. Don't over cook them. Place 6 shrimp over each serving of rice or noodles. Spoon some sauce over each dish. Repeat with the other pieces of dough, saving the scraps for last as the dough gets a little tougher when worked. Drop 10 or 12 vushka into 6 to 8 cups of rapidly boiling water and stir once with a wooden spoon, (The wooden spoon is v Prepare the crabs by removing the eyes, dead-men (spongy grey gills), and sand sack. Heat 3 tablespoons of the butter and the oil in a heavy skillet until hot and sizzling. Add the crabs. Saute a few minutes on each side. Remove to a warm plate. Meanwhile, brown the pecans in 1-2 tablespoons butter. Pour over the crabs and serve. From Nathalie Dupree's New Southern Cooking all are cooked. Cover and set aside. In a shallow, 1-quart,heat-resistant, non-metallic baking dish, melt butter or margarine in Microwave Oven 30 secnnds. Add string beans and heat, uncovered, in Microwave Oven 5 minutes or until heated through. Add remaining ingredients and toss lightly to coat all beans with butter sauce. Heat, uncovered, in Microwave Oven 2 minutes. Serves 4 to 6 From _The New Deluxe Sharp Microwave Oven Cookbook_ 0.50ts l Part of hot antipasto tray. Slice the zucchini lengthwise in long, narrow strips, about 3'' long by 1/2'' thick. Combine the bread crumbs, parsley, oregano, cheese, garlic salt, and pepper. Dredge the zucchini slices in the flour. Dip in the beaten egg and coat with the bread crumb mixture. Repeat with another full layer of breading. Heat the oil in a large saute pan over medium-heat. Rapidly saute the zucchini strips; drain on paper toweling. Keep warm in a 300 F oven or in aluminum foil until ready to serve. nd. Place about 3 tablespoons of the filling atop the center of the folded portion. Shape the filling into a 4-inch-long log. Fold the sides of the rice paper over the filling and roll up the rice paper into a cylinder, enclosing the filling completely. Place the roll seam side down on a baking sheet lined with plastic wrap. This dish is intended to be a simple statement using seasonal vegetables. Preparation: Trim zucchini and mushrooms. Slice zucchini in half lengthwise, then roll-cut or simply slice on bias in thick 2" long sections. Zucchini should be bite-size but not chunky. Cut mushrooms in half through the stem. Wash, then finely mince Sichuan vegetable (this is the secret ingredient!). Rinse chilies; leave whole. Com- bine stock, soy sauce, sherry, bean sauce, sugar, and vinegar in bowl; reserve. Stir-frying: Heat oil in very hot wok. Just before oil smokes, add zucchini, mushrooms, Sichuan vegetable, garlic, and chilies; stir-fry for about 1 minute, tossing continuously so vegetables do not scorch. Add liquid ingredients; bring to boil; dribble in cornstarch paste to make a light sauce (it should not have a gravy look); then combine sauce well with vegetables. Serve when zucchini is still slightly undercooked. g sauce on the side. Encourage your guests to wrap a let In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. PLANNING AHEAD: The dipping sauce can be prepared a day ahead, covered, and refrigerated. Bring to room temperature before serving. The rolls can be assembled 1 day ahead, cov In a large saucepan, heat oil. Add beef. Brown. Add onion and garlic. cook, stirring, until onions are transparent. Add flour, stirring until beef cubes are coated. Add mushrooms with juice and celery. In a small bowl, combine remaining ingredients. Mix well. Pour over meat. Toss well. Remove from heat. Turn mixture into a greased 2 quart casserole dish. Cover. Bake at 325 for 1 1/4 to 1 1/2 hours until meat is tender. Sprinkle with chopped celery and chives. ot too hot when you add Put the shredded cheese in a bowl and set aside. Hard cook and chop the egg, then set aside. Melt the butter in a skillet over low heat. Add and cook the onion until transparent then add the flour and stir until well blended. Heat until bubbly and then add the cream, salt and tobasco sauce gradually while stirring constantly. Cook until the mixture boils. Cook 1 to 2 minutes longer and remove from the heat. Blend in the lemon juice. Add the creamed mixture to the cheese and add the egg, pimento and stuffed olive slices to the mixture. Mix until well blended and set aside. Pan broil the bacon slices until they are partially cooked and still limp. Spread the bread with the softened butter and then spread the cheddar mixture on the bread, allowing 1/4 cup for each slice. Top each slice with 2 of the bacon slices crossed diagonally. Set the oven temperature to broil (500 or higher degrees F. ) Arrange the sandwiches on the broiler rack and place in broiler with the tops of the sandwiches 3-inches below the heat source. Broil until cheddar mixture is bubbly and slightly browned and bacon slices are crisp. Serve hot. Makes 6 open faced sandwiches tDwDG Savory Chicken is so fast and so good you will just want to stand and eat it out of the pan. (Home Spice Blend: use approximately the measurements below for spices. For the spice blend, combine cumin, cayenne pepper, thyme, garlic and onion powders, salt and flour. Increase the spice amounts if you are cooking more than 2 1/2 pounds of chicken. ) 1 tsp cumin powder 1/4 tsp cayenne pepper 1 tsp crushed thyme 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp salt 1 Tbs flour 2 Tbs butter 1 or 2 cloves garlic, chopped 1 or 2 jalapeno chiles, seeded, minced 1/2 cup to 3/4 cup light beer This recipe doubles easily but don't try to saute the chicken all at once. After the chicken is skinned and boned, rub it with your home spice blend. If you get inspired, add another spice. Let the spiced chicken sit at room temperature for about 20 minutes. Using a heavy 12-inch skillet, heat the butter and oil and add 1 cup of the chicken pieces at a time. Saute over medium heat until golden. Remove to a plate. Saute the rest of the chicken, adding more oil if necessary. When all the chicken is sauteed, drain off any excess oil. Put all the chicken pieces back in the pan, along with the chiles and garlic and add the beer. A great head of steam will rise up the the most wonderful aroma. Quickly now, clamp on the lid and turn the heat to low. Check every 5 minutes and turn the chicken in the reducing broth. Cook for about 15 to 18 minutes. If the broth cooks away toward the end of the cooking, just add a tablespoon more beer. At the end you should be left with a nice thick glaze. Push the chicken around the beer glaze so it all gets coated. This is about the best taco meat you will ever encounter. Since tacos are filled with other things, the recipe above will serve 4 people unless you ate too much out of the pan. 000016193 0000016193 0000016193 0000016193 0000016193 0000016193 0000016193 0000016193 0000016193 0000016193 STOCK: STOCK: Place chicken in 6-quart kettle along with the rest of stock ingredients. Bring to a boil over high heat. Reduce heat; simmer, covered, for about 1 hour, or until chicken is tender. (About 45 minutes with 2 smaller chickens. ) Meanwhile, make pastry. In medium bowl stir flour and salt together. With pastry blender, cut in shortening until mixture resembles coarse cornmeal. Sprinkle 1 tablespoon of ice water at a time, over all of pastry mixture, tossing lightly with a fork after each addition and pushing dampened portion to side of bowl; sprinkle only dry portion remaining. Pastry should be just moist enough to hold together, not sticky. (4 to 6 tablespoons ice water. ) Shape into a ball; flatten and wrap in plastic wrap; refrigerate until ready to use. Remove chicken from kettle to bowl; cool until easy to handle. Discard skin and bones. Cut chicken meat into 1-inch pieces (4 to 5 cups). Strain stock into large saucepan. Bring to a boil. Add carrots, pearl onions, and celery. Cook, covered, for 5 to 10 minutes, until vegetables are just tender. In 2-cup measuring cup, measure milk; whisk in flour, poultry seasoning, salt, and pepper until smooth. Stir into vegetable-stock mixture; bring to a boil, stirring constantly. Reduce heat; boil 1 minute. Add cut-up chicken; mix well. Divide mixture among six 1 1/3-cup casseroles or seperate baking dishes. Preheat oven to 400F. Remove pastry from refrigerator. On lightly floured surface, cut pastry into 6 equal pieces. Flatten and evenly roll each piece to a circle the same diameter as the top of a casserole. Cut a cross, 1 1/2 inch across, in the center of each. Lightly moisten edges of casseroles with pastry brush and water. Place pastry circles on top of each casserole. Use knife tip to turn back the four corners in center of pastry, exposing filling. Firmly press edge of pastry to casserole with table fork. Place casseroles on large baking tray or rimmed cookie sheet. Bake for 30 minutes or until filling is bubbly. Remove from oven. Brush crusts with egg yolk mixture. Return to oven; bake for 5 minutes longer, or until pastry is golden-brown. Makes 6 servings. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dice chicken, place in a bowl and mix with marinade ingredients. Before dicing bamboo shoots, blanch in boiling water for 30 seconds (to remove tinny, canned flavour). Mix all the sauce ingredients in a small bowl. Heat wok, add 2 tablespoons vegetable oil an stirfry pine nuts until golden brown. Set aside on paper towel. Using the same wok, heat again and add 2 tablespoons vegetable oil. On high heat, add garlic and stir-fry 10 seconds, then add chicken with marinade and stir-fry until white, but not completely cooked through. Add sauce and bamboo shoots and cook for 2 minutes. Add pine nuts and green onions, mix well and serve. Mix and pour into the 2 baked pie shells. Sprinkle grated cheese on top. Bake in 375 deg. oven for 20 minutes, then lower temp. to 350 deg. In a 1-quart casserole micro-cook sliced carrot and chopped onion, ahnd 1 T water, covered, on 100% power for 2 minutes. Stir the ground beef into the partially cooked vegetables. Micro-cook, uncovered, on 100% power for 3 minutes, stirring once to break up the meat. Drain off the fat. Stir in tomato sauce, 1/2 cup water, dry red wine, sugar, salt, garlic powder and pepper. Micro-cook, uncovered, on 100% power for 4 to 5 minutes more or until mixture is heated through and vegetables are tender. Sprinkle with shredded cheddar cheese and serve. 0000001228 0000001228 0000001228 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 0000001229 Microwave: In a mixing bowl,pour milk over bread and let stand 1 minute. Add meat,onion,parsley,salt,garlic powder and black pepper; mix well. Roll into 1" size balls;place in a 2 quart microwave safe dish. Cover and cook on high for 6 to 8 minutes or until done;drain. Blend ketchup with preserves,mustard,vinegar and red pepper sauce. Combine sauce,beans and meatballs. Cover and cook on high for 2 to 3 minutes or until heated through. Makes 6 to 8 servings. 0000001231 Sliced potatoes baked in herbs and olive oil. Slice potatoes thin, dry well on paper towels. Place in large bowl with other ingredients and mix thoroughly, making sure each slice is well coated. Add additional oil if necessary to coat all slices but limit yourself to only 2 more tbs. Spread potatoes on cookie sheet in 2-3 layers and bake at 425 degrees for 35-40 minutes. Top layer should be crisp and golden. Texture of lower layers will be softer. Cut into squares, remove with spatula and place directly on individual serving plates along with other items (such as lamb or ragout pork). 0000001233 0000001233 0000001233 0000001233 0000001233 0000001233 0000001233 0000001233 0000001233 0000001233 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 0000001234 Melt butter in skillet and cook onions and celery until translucent. Into buttered casserole dish put alternate layers of rice, onion/celery mixture, and mushrooms. Add salt and a little pepper. Pour the two cans of broth over the mix and place covered in oven at 350 degrees for 45 minutes or until liquid is absorbed. If rice seems dry, add a little water. Place pan in another pan and fill the latter with boiling water to a level of 2 inches up the side of th Heat the oven to 350 degrees F. Mix all of the ingredients except the stuffing together. Spread 2/3rds of the mixture into an ungreased loaf pan 9 X 5 X 3-inches, pressing the mixture up the sides of the pan to within 3/4 inch of the top. Spoon the stuffing onto the mixture in the pan and then top with the remaining meat mixture covering the stuffing completely. Bake in the oven for 1 hour and 10 minutes. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. MEAT LOAF STUFFING: Melt the butter in a large skillet. Add the onion and the celery and cook an stir until the onion is tender. Remove from the heat and stir in the remaining ingredients. Notes ********** RECIPE ENDS ******** -------- 0.00--------- e 16192 Fresh raspberries 2.00c f Heat oven to 350 degrees. Grease loaf pan (8 1/2 x 4 1/2 x 2 1/2 inches. Mix all ingredients in bowl thoroughly. Salt and pepper to taste. Press firmly in loaf pan. Bake until turkey is no longer pink and mixture is firm, about 1 1/4 hours. Let stand 10 minutes. Top each serving with catsup if desired. Note: Recipe can be doubled. Bake in waxed paper-lined 6 cup ring mold about 1 1/4 hours. Grated Romano Cheese 0.50c b Boil the sweet potatoes for 20 to 30 minutes or until tender. Drain & peel while still warm. Mash. Mix in all the remaining ingredients except the ghee. Knead till thoroughly blended. Divide into 8 portions. Wash & dry hands & then rub with oil. Roll each ball in your hands & then flatten into a patty. Brush with ghee a griddle or skillet. Over the lowest heat possible, heat the ghee & then fry the patties for 15 to 20 minutes each side until a crisp reddish brown crust forms. Serve hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Oil 1.00c g 16193 Garlic Cloves Minced 6.00 h 16193 Mushrooms Sliced Thickly 1.00lb i 16193 Salt (If Desired) 2.00ts melt butter, add flour and seasoning. cook 2 minutes. remove from heat, gradually add combined milk and salmon liquid. return to heat and stir constantly till mixture boils and thickens. add remaining ingredients and mix through. place hot filling into heated bread cases and serve. Bread Cases:- 1. brush both sides of bread with melted butter. press diagonal corners into deep base patty tins. bake at 200 degrees c for approximately 10-15 minutes till crisp and golden. n 16194 Leeks - unblemished, about 1 3.00lg a 16194 -1/2 pounds 0.00 b 16194 Med. potatoes - about 1 1/4 3.00 c 16194 -pounds 0.00 First Layer: Dissolve jello in water. Drain pineapple, reserving juice. Add pineapple to jello and slice bananas over top. Let harden in refrigerator. Second Layer: Cook all ingredients together until thick. Let cool. Then spread on top of jello mixture. Third Layer: Mix Dream Whip and milk and beat until stiff. Add softened cream cheese and whip well. Spread on jello mixture - Grate cheese on top if desired. Use dish 13x9x2 :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Grind onion, shallots, and garlic in a food processor into a smooth paste. Break the cauliflower into florets, slice the carrots, chiles and green pepper and cut the beans into short lengths. Heat the oil in a large pan and saute the onion paste for three to four minutes, then add the vegetables and stir-fry five to six minutes. Add the catsup and chili sauce, season to taste with salt and pepper and continue to cook for another two to three minutes, stirring frequently. Serve immediately. Calories per serving: 123 Number of Servings: 8 Fat grams per serving: 1 Approx. Cook Time: 0:15 Cholesterol per serving: Marks: he crackers to a plate and serve at once. Makes 3 dozen puffs. Notes ********** RECIPE ENDS ******** rie Vinaigrette Low-Fat Alfredo Low-Fat Blanquette Of Chicken Servings: 12 For elegance and drama, borrow the Sazerac tradition of serving colorful sorbets in a glistening swan ice sculpture. The ice mold, which is truly impressive, is easy to create with a soft-plastic mold filled with distilled water and frozen overnight. The next day, simply pull off the plastic. Info on ordering the mold included at end of recipe. DIRECTIONS: If using ice swan, prepare several days in advance. Fill mold with distilled water. Freeze until firm throughout. Remove from mold and return to freezer until ready to use. To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. Stir in mineral water, lemon juice, and rind. Gently fold in egg white. Freeze according to Freezing Directions (below). To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree strawberries, a cup at a time. Strain juice and pulp into bowl; discard seeds. Stir strawberry puree and orange and lemon juices into sugar mixture. Freeze according to Freezing Directions (below). To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree blackberries, a cup at a time. Strain juice and pulp into bowl; discard seeds. Gently fold blackberry puree and egg whites into sugar mixture. Freeze according to Freezing Directions (below). Just before serving, place swan on cloth napkin lined serving platter and garnish with mint and flowers, if desired. Scoop sorbets into swan or a glass bowl and serve immediately. Freezing Directions: If using ice cream maker, freeze sorbet mixture following manufacturer's directions. If not using an ice cream maker, pour sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6 to 8 hours or until frozen. Remove sorbet from freezer; cut into 1 inch squares and let stand at room temperature 20 minutes or until slightly softened. Meanwhile, chill large bowl and beaters of electric mixer. Place softened sorbet squares in chilled bowl. Beat on low speed until squares are broken up, then beat on high speed until smooth and fluffy- about 1 minute. Pack sorbet into a freezer container and freeze until ready to serve. Note: To obtain Swan Mold, call RMI-D, Ice Creations Unlimited at: (303) 373-5001 Ice molds are $3 7. 00 plus shipping and handling (as of July, 1990). ******* Title :Venison Hard Salami Serves :10 KeyWords :Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "These crunchy bread sticks are ideal companions to a hot soup or stew. 350~F. 35 to 45 minutes Preheat the oven to 350~F. In a small bowl, combine the yeast with the sugar and the warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. Measure the flour into a large bowl or the food processor. Stir in the yeast mixture, the oil, and the 3/4 cup water. Mix well. Add the scallions. Knead by hand for about 5 minutes on a lightly floured surface or by pulsing about 10 to 15 times in the food processor. Knead until the scallions are thoroughly kneaded in and the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp cloth and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn out onto a lightly floured surface or pastry cloth. Knead a few strokes. With a knife, cut the dough into 12 to 16 equal pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a damp towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. Bake 35 to 45 minutes, until lightly browned and crisp. Cool on a rack. Yield: 12 to 1 6. VARIATIONS: For cheese bread sticks, knead in 1/2 cup grated Parmesan cheese with or instead of the scallions. The Scallions may be omitted from this recipe to produce equally good plain bread sticks. d 13015 Crushed Pototo Chips 0.00x e 13016 Grated carrots Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes. Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides. e 13017 Allspice 0.50ts f 13017 Cinnamon 0.50ts g A dough is made, a cylinder is formed, the cylinder is shaped into a coil, which is then flattened and fried. The result is the most sensational fried bread you may ever taste. It's a favorite street snack in china. In a large bowl, combine the 2 cups flour and the sugar. Stir in the boiling water, and mix with chopsticks just until water is absorbed. Gradually stir in enough cold water so that a dough forms and pulls away from the sides of the bowl and is no longer sticky. Turn the dough out onto a lightly floured surface and knead for 3-5 minutes, or until smooth and elastic. Cover loosely with a dampened cloth and let rest for 1 hour. Redust surface with flour and knead dough again for several minutes, or until smooth. Divide dough into 4 equal pieces, and cover with dampened cloth. Using a floured rolling pin, roll one piece of dough into a 6-7 inch round. Lightly brush with sesame oil. Evenly scatter some salt and scallions on the round, then roll up into a tight cylinder. Coil cylinder around itself into a spiral, and pinch the end under into the dough. Repeat with the remaining dough pieces. Cover coils with a dampened cloth and let rest 15-20 minutes. Using a floured rolling pin, roll the coiled dough on a floured surface into 6-7 inch rounds. heat the peanut oil in a wok or heavy skillet over medium high heat to 375F. Carefully add a pancake and fry 1-2 minutes per side, or until golden. As each pancake fries, press the center lightly with a metal spatula to insure that it is cooked. Remove to a plate lined with paper towels to drain. Repeat with remaining pancakes. Cut each pancake into 6-8 wedges. Serve immediately. Serves 4-6 as part of a multi-course meal. Total fat: 4. 5 g Fat per roll: negligible * with non-stick coating (?Australian product, perhaps non-stick pan or cooking spray could be substituted) Sweet and Sour Sauce: 1/2 cup pineapple juice 2 Tb white vinegar 1 Tb Place flour and salt in a large mixing bowl. Gradually pour in boiling water, stirring with a wooden spoon to mix. When cool enough to handle, knead with your hands about 10 minutes until the dough is elastic. Place dough in a bowl and cover with a damp dish towel for 30 minutes. Roll the dough out to a rectangular shape approximately 1/4 x 10 x 15 inches. Brush the top lightly with peanut oil. Sprinkle scallions over the entire surface of the dough. Starting from one end, roll up the dough as you would a carpet. Cut the roll into 6 thick slices. Flatten each slice slightly with your hand. Roll out each piece, turning it to keep it circular, until it is 1/4 inch thick and about 6 inches in diameter. Keep the finished pancakes covered with a damp towel while you are working. Heat skillet over high heat and pour in oil t 1/4 inch deep. When oil is hot, turn heat to medium low. Cook pancakes one at a time, about 30 seconds on each side, until they are golden in color. Cut into wedges and serve warm. Pancakes may be reheated in the oven before serving. 3.00c 6258 Thai Red Curry Base 1.00tb 6258 Cubed Chicken 1.00lb 6258 Fish Sauce 2.00tb In a food processor with a metal blade, puree the scallops with the egg white, salt, white pepper, and nutmeg. Transfer the puree to a metal bowl and chill, covered, for 1 hour. In a saucepan, blanch the green beans in boiling salted water to cover, for 6 minutes. Drain. Toss the beans with 1 Tbsp butter, season them with salt and white pepper to taste and reserve. Set the bowl of puree in a larger bowl of ice water. Beat in 1 cup of creme fraiche, 1/4 cup at a time, until it is incorporated and the mousse is fluffy. Fold in the green beans and spoon the mousse into a buttered 1-qt. terrine. Place terrine in a baking pan and add enough hot water to reach 2/3 the way up the side of the terrine. Bake, covered with a buttered sheet of wax paper and the lid or a double layer of foil, in a preheated 375f oven for 45 minutes. Remove terrine from pan, remove lid and paper, and let cool for at least 30 minutes. Cut into 6 slices and arrange slices in a buttered gratin dish just large enought to hold them in one layer. Spread some of the remaining butter lightly over each slice and sprinkle with Parmesan cheese. Bake in a preheated 400f oven for 20-25 minutes, or until they are hot and puffed slightly. In a saucepan, combine the tomato coulis and the remaining creme fraiche. Heat the sauce over moderate heat, stirring, until it is heated through. Serve alongside the terrine in a boat/ a 1978 Gourmet Mag. favorite e ears; soaked in 0.00 warm water 20 min, 0.00 Cut zest from 1 of the limes and lemon in long strips. Squeeze 1/2 cup lime juice and 1/4 cup lemon juice. Combine citrus juice and zest, scallops, peppers, onion, chile, garlic, coriander and oil in a mixing bowl. Marinate at room temperature, stirring occasionally, for 1 hour. Refrigerate covered for 1 hour. Remove zest from ceviche and season to taste with salt, if needed. Garnish with julienned lime zest. 120 calories per serving. ce papers and oil. Cut the rice papers i IN A MEDIUM-SIZED POT, bring the fish stock to a simmer, then add the scallops and corn. Simmer for 2 or 3 minutes. Add the rice wine, ginger, scallions, sugar, salt, and pepper, and simmer 1 minute more. Cool briefly, then puree the mixture in a blender. Return the soup to the pot and bring to a simmer. Adjust the seasoning and add the cream and butter, stirring to mix well. Ladle into individual soup bowls or into a tureen and garnish with the chives. Place rolls, flaps-down, into Advanced Preparation: Prepare the filling. Drop the spinach leaves into a quart of boiling water. When the spinach wilts, transfer to a colander and rinse under cold water. Using your hands, press all the moisture from the leaves. Mince together the spinach, jicama, green onion, and ginger by hand or in a food processor; scallop pieces should still be fairly large. Transfer to the mixing bowl. Add the chicken, soy sauce, sherry, and pepper. Mix thoroughly, then refrigerate. Within 5 hours of cooking, assemble the ravioli. Trim the won tons into circles. Place about 2 teaspoons of filling in the center of each won ton. Moisten the edges with water and fold the won tons in half over the filling, being careful not to flatten the filling. Press the edges together, they will be a half-moon shape. Moisten each end of the won tons, then touch the moistened ends together; then should look like little caps. Place on a baking sheet coated generously with cooking oil. Refrigerate, uncovered, until ready to cook. Set aside the caviar. Place the chili sauce in a blender and puree, then set aside. Mince the chives and set aside. In a small bowl, combine the sauce ingredients. Last-Minute Cooking: Pour the sauce into a 12-inch skillet. Bring to a vigorous boil over high heat and cook until the sauce thickens enough so the spoon leaves a "path" as the sauce is stirred, about 8 minutes. Turn the heat to very low and keep warm. Bring 5 quarts of water to a vigorous boil. Add the ravioli and give them a gentle stir. When the ravioli float to the surface (in about 3 minutes) gently tip them into a colander to drain. Transfer the ravioli to serving plates. Spoon the sauce over the top. Sprinkle on the chopped chives, then decorate each plate with a little caviar and a dot of the chili sauce. Serve at once. Serves: 4 to 8 as an hors d'oeuvre or first course, or 2 as an entree. Prawn & Vegetable Stir Fry Pumpkin Seed Sal SALAD lettuce red pepper, julienned fresh whole cilantro mushrooms (snow?) the ones with long stems and tiny heads Mix dressing ingredients and let sit while preparing the rest of the dish. Arrange on each plate a bed of lettuce, mushrooms on either end with heads pointing out, sprinkle red peppers from center out (like spokes of a wheel) and arrange whole cilantro amongst the peppers. Saute the scallops in the olive oil and garlic until just done. Drain and then pile in the middle of each plate. Pour dressing over top and serve immediately. tb Water 1.00 ts Coarsely chopped garlic 1.00 ts Coriander root 0.00 - (coarsely chopped) 1.00 ts Whole black peppercorns 2.00 tb Oil 2.00 oz Taro; peeled 0.00 - and coarsely chopped 1.00 Carrot (more if desired) 0.00 - coarsely chopped 0.50 c Water chestnuts 0.00 ust scallops with flour. Heat oil in large skillet over medium-high eat. Add scallops in batches and cook until lightly browned, wiping an clean after cooking each batch. elt butter in large saute pan, add onions and cook until soft. Stir in ushrooms, shallot, garlic, salt and pepper until mushrooms are tender. dd scallops, lemon juice and wine. Simmer 4 minutes, shaking pan ccasionally. Do not boil. Serve Hot. leaves Instructions: Mix the flour and water to form a paste and set aside *substitute: 1 pk (10 ounces) frozen whole Kernel corn, cooked and drained 1 can (16 ounces) whole kernel corn Drained. Prepare and cook corn as directed. Cut enough kernels from ears to measure 2 cups. Heat oven to 350 degrees. Heat 2 tablespoons margarine in 1-quart saucepan over medium heat. Cook onion and bell pepper in margarine about 2 minutes, stirring occasionally, until onion is softened; remove from heat. Stir in flour, salt, paprika, mustard and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in corn and egg. Pour into ungreased 1-quart casserole. Mix crumbs and 1 tablespoon melted margarine. Sprinkle over corn mixture. Bake uncovered 30 to 35 minutes or until bubbly. 4 SERVINGS; 255 CALORIES PER SERVING. When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce Drain oysters and reserve liquor. Mix cracker crumbs with melted butter and place 1/3 in bottom of a greased baking dish. Cover with half the oysters and sprinkle oysters with pepper. Add another third of cracker crumbs and layer remaining oysters on top. Sprinkle with pepper. Make a sauce by combining cream, oyster liquor, parsley and Worcestershire sauce and season to taste with salt. Pour sauce over oysters and top with final layer of cracker crumbs. Bake at 350 degrees for 40 minutes. Method: 1. Mix together some of the crumbs, the salt and butter and add a little pepper. Sprinkle one third of the crumbs in a buttered baking dish and add half the oysters. Then add another third of the crumbs and the rest of the oysters. Add the milk to the oyster liquid and pour over the oysters. Cover with the remainder of the crumbs and bake at 400 degrees until the oysters are done (about 20-30 minutes). Serves 4 -1.00 -1.00 -1.00 0app 1502FLobster Scallop Cur Preheat oven 400F. Lightly spray a 2 quart casserole with vegetable spray. Arrange a layer of potatoes in casserole, then sprinkle with some of onion, flour, salt and pepper. Continue to layer until all potatoes, onion, flour, salt and pepper are used. Dot top with margarine, then pour milk over all. Bake 20 min, then reduce heat to 350F and bake 50 to 60 min longer or until tender. Cal: 166, Fat: 1 g. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 - Serves 8 as an appetizer, or 3-4 as a main course. Trim the fennel in the usual way, scraping away fibrous threads with a potato peeler, or remove and discard the outer layers if they are tired-looking or tough. Chop the flesh into small chunks and toss in 1/2 oz melted butter. Half cover the pan and leave to cook gently for 10 minutes just shaking the pan occasionally. Add the bacon, cut into snippets, increase heat and cook, stirring frequently, for several minutes until the bacon is cooked and the fennel is steaked with gold. Season with a good squeeze of lemon and plenty of pepper, and set aside to cool before mixing with the fish, which should be broken into large chunks. Make a sauce with 1-1/2 oz each butter and flour, the milk and the stock, and simmer gently, half covered, for about 10 minutes. Away from the heat, season with scant 1 teaspoon mustard, a little salt and plenty of pepper. Gently fold in the fish mixture and divide between 8 small scallop shells or cocottes or put it all into one large gratin dish. Cover with foil and reheat in the oven straight away, or if preparing ahead, set aside in a cool place until close to serving time. If the mixture is cold when it goes into the oven, it will probably need 25 minutes or so at 425 F (220 C) gas mark 7 to become thoroughly heated through. Stand the dish(es) on a pre-heated baking sheet to help speed things up. When thoroughly hot, remove the foil and sprinkle the fish mixture generously with freshly toasted or fried breadcrumbs immediately before serving. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Boil sweet potatoes until tender. Slice in 1/4 inch pieces. Butter a baking dish and put a layer of sweet potatoes in bottom, then a layer of apples. Sprinkle with sugar, salt and mace, and dot with butter. Repeat until dish is filled, having the top layer of apples. Bake at 350-F about 50 minutes. 15153 Calumet baking powder 0.50ts h 15153 Salt 0.50ts See Dijon mustard vinaigrette recipe. Remove small white muscle from scallops and marinate in lemon juice for one hour. Steam mussels, discarding any that do not open. Set aside. Cook asparagus in boiling, salted water for 6 to 8 minutes or until al dente. Drain and cool. Drain off lemon juice from scallops. Mix scallops and mussels together with Dijon Mustard Vinaigrette. Prepare a bed of lettuce and lay asparagus on top. Arrange mussels and scallops across the asparagus. Sprinkle with parsley and serve. When asparagus is not is season, fresh, halved Bartlett pears or halved avocado may be substituted. Served in greater quantity, this very successfu dish is ideal for a main course as well. rmalade 1.00c b 15154 Prepared Dijon mustard 4.00tb c 15154 Brown sugar ADVANCE PREPARATION: Place the nuts and oil in a small saucepan over medium-high heat. Stir the nuts occasionally and when they turn very light golden, drain immediately and pat dry on paper towels. Pour off and reserve 2 tablespoons of the cooking oil for stir-frying. Set aside in separate containers the green onions, garlic, and scallops. In a small bowl, combine the sauce ingredients and mix well. LAST-MINUTE COOKING: Combine the cornstarch with an equal amount of cold water. Set aside. Place a wok over highest heat. When the wok is very hot, add the reserved oil to the center. Roll the oil around the sides of wok and add the garlic. When it just begins to turn white, in about 15 seconds, add the scallops. Stir-fry until the scallops just lose their raw outside color, about 1 minute. Stir in the green onions and pour in the sauce. When the sauce comes to a low boil, stir in a little of the cornstarch mixture so that sauce glazes the scallops. Stir in the cashews, then taste and adjust the seasonings. Spoon onto a heated platter or individual plates. Serve at once. n Chex or your choice of 0.00 Another Chex, or a combina- 0.00 Tion. 2.00 c Pretzel sticks 3.00 T Liquid diet margarine 2.00 ts Mrs. Dask herb and spice 0.00 Flavor 0.00 OPTIONAL: 2.00 c Peanuts 1.00 T Brown mustard Instructions: Combine dry ingredients. Rinse the scallops. Heat the butter in a pan and add the scallops. Cook and toss for a minute and add the wine, shallots, chives, garlic, bell pepper. Cover the pan and let simmer for five minutes or until the scallops are just done. Remove the scallops with a slotted spoon and reserve. Put the liquid into a glass dish. Add the basil to the liquid. Put the cream and tomato into the pan and reduce over high heat buy one-half. Add the reserved liquid and reduce by half again. Add the pasta to this to heat through and then the scallops for just a minute. Serve with freshly grated parmesan cheese. Servings: 4 Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the tomato to force out the seeds. Chop the tomato quickly into a glass bowl until ready for use. (Glass or glazed china is important because of the acid) 8726 Worcestershire Sauce 1.00ds 8727 Potato, diced 1.00lg 8727 Chicken broth 2.00c 8727 Onion, diced 1.00lg Bring wine and lemon juice to boil and add scallops, mushrooms, and green pepper. Simmer just until scallops are tender. Be careful not to overcook!!! Drain, reserving liquid. Melt butter in saucepan, blending in salt, pepper, and flour until bubbly. Gradually stir in reserved liquid and cook until thickened. Add Swiss cheese and 1/2 of the Romano and stir over very low heat until blended. Remove from heat and fold in whipped cream. Stir in scallop mixture, then divide between eight, individual, buttered scallop shells/baking dishes. Sprinkle tops with remaining Romano, dot with butter and sprinkle with pap- rika. Broil until golden brown. Watch them carefully so as not to burn!!!! This, as you may guess, is sinfully rich and deliciously bad for you. Scallops themselves, however, are very low in cholesterol. If you would also like to try some plainer, New England-style scallop recipes, just let me know. 8727 Parsley, chopped Position rack in center of oven and preheat to 42 5. Mince spinach stems and garlic in food processor. Melt butter in heavy skillet over medium low heat. Stir in garlic mixture and saute until spinach stems are very soft (about 8 minutes). Add whipping cream and simmer until reduced by half (about 5 minutes). Coarsely chop spinach leaves in processor in batches using off on turns. Add to cream mixture with nutmeg and pepper. Increase heat to high and cook until spinach is heated through about 3 minutes. remove from heat. Stir in scallops and pasta. transfer to shallow 4 quart baking dish. Sprinkle with reserved parmesan cheese over top. Bake until scallops are just opaque, about 10 to 12 minutes. Serve immediately. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In plastic bag mix all ingredients, except scallops. Add scallops. Refrigerate overnight. Thread scallops on metal skewers, reserving marinade. Spread medium hot coals in circle with opening in the middle. Position skewers over open center. Cover; grill 6-8 minutes or until scallops are opaque. Turn and brush with marinade while cooking. alt (optional). Microwave (high) 5-7 minutes or until seeds are crisp, stirring every minute. Heat deep frying oil to 360 degrees and deep-fry the scallops for just a few minutes. Drain and set aside. Mix the ingredients for the sauce and set aside. Heat a wok and add the oil, ginger, and garlic and chow for a moment. Add the green onions and the scallops. Toss for a few seconds and add the sauce mixture. Stir fry until all is hot and serve immediately. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). appear on o Wash and drain the scallops, slice up the mushrooms, seperate the white from the yolks and lightly beat the yolks. Put the scallops in a bowl, cover with wine and allow them to soak for 15 minutes with the bay leaf added. Season to taste and cook in wine at a low heat for 15 minutes. Remove the scallops from the wine and drain them and place in a warming dish. Retain the marinade. Fry the mushrooms in butter at a low heat, stirring constantly. Bring the marinade to the boil and add 1/2 teaspoonful of butter. Thicken with the egg yolks. Combine with mushrooms and scallops and douse in the wine sauce. Serve on a bed of bread fried in butter and garnish with parsley and lemon. Serves 4 COMBINE OIL,GARLIC, AND ONION IN 2 QUART MICRO WAVE PROOF CASSEROLE. MICROWAVE ON HIGH 30 SECONDS. IF USING SEA SCALLOPS QUARTER THEM. ADD SCALLOPS TO CASSEROLE AND STIR TO COAT. STIR IN TOMATOES,MUSHROOMS,PARSLEY,OLIVES,PEPPER TO TASTE AND TWO TABLESPOONS BASI COVER WITH WAX PAPER AND MICROWAVE ON MEDIUM THREE MINUTES,STIR. COVER AGAIN AND MICROWAVE TWO TO FOUR MINUTES OR UNTIL SCALLOPS ARE OPAQUE AND COOKED THROUGH. TO SERVE,SPOON INTO INDIVIDUAL SERVING BOWLS AND SPRINKLE WITH REMAINING BASIL,MAKES FOUR SERVINGS. ->v"5n9M .E}3K %B{-J Rinse Scallops in Cold Water; Drain & Set Aside. Coat A Large Skillet With Cooking Spray; Add Mrgarine & Place Over Medium-High Heat Until Margarine Melts. Add Snow Peas & Celery; Saute 1 Minute OR Until Crisp Tender. Remove Vegetables From Skillet, Using A Slotted Spoon; Set Aside. Add Scallops, Wine, Lemon Juice, Dillweed & Pepper To Skillet. Bring Mixture To A Boil. Cover; Reduce Heat & Simmer 5 To 6 Min. OR Until Scallops Are Done. Add Reserved Vegetables & Cook Just Until Thoroughly Heated. Sprinkle With Chopped Fresh Parsley & Serve With Slotted Spoon. Serve With Angel Hair Pasta With Pimiento, Spinach-Radicchio Salad,& Bread Sticks. Fat 3. 3 Chol. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat the oven to 450 degrees. Melt 1/4 cup of the butter in a small skillet and add the mushrooms. Cook,stirring often,until the mushrooms are wilted and give up their liquid. Add the shallots and garlic and cook briefly. Spoon the mushroom mixture into a mixing bowl. Let cool briefly, then add 2 tbsp. of the remaining butter,the scallops,bread crumbs, parsley and salt and pepper to taste. Blend well. Use the mixture to fill 6 seafood shells. Arrange the filled shells on a baking dish or cookie sheet. Melt the rest of the butter and pour over the mixture in the shells. Place in the oven and bake 10 minutes. Run the scallops under the broiler until nicely browned on top,about 1 minute. Makes 6 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen. ot cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with so Place Scallps in A Dish And Pour Wine Over Them. Sprinkle With Onions, Garlic, Salt & Pepper 7 Crumbled Crackers. Bake For 10 Minutes @ 300 Degrees. Garnish With Parsley & Serve. 1-cup liquid measure combine orange juice, margarine, and cornstarch, stirring to dissolve cornstarch; pour evenly over pineapple. In small mixing bowl combine almonds, coconut, and sugar and sprinkle evenly over pineapple. Bake until plantain is soft and coconut mixture is lightly browned, 15 to 20 minutes. Season the veal scallops with pepper,then dip them in flour and shake off excess. In a heavy skillet,melt margarine with olive oil over moderate heat. When foam subsides,add veal scallops four or five at a time,and saute them until golden brown. Transfer the veal scallops to a plate. Pour off most of the fat from the skillet,leaving a thin film on the bottom. Add 1/2 cups beef stock and let boil briskly for a few minutes,stirring constantly. Scrape in any browned bits clinging to the bottom and sides of the pan. Return the veal to the skillet and arrange lemon slices on top. Cover skillet and simmer over low heat for 10 to 15 minutes or until veal is tender when pierced with a knife. Transfer scallops to a heated platter and surround with lemon slices. Add the 1/4 cup of remaining beef stock to the juices in the skillet and oil briskly until stock turns to a syrupy glaze. Add the lemon juice and cook,stirring,for 1 minute. Pour sauce over scallops. Serves 6. Note: Veal cubes (stewing meat) may be substituted. Pound as flat as possible. Follow directions above,but cooking time will be increased to 45 minutes to an hour over low heat or until tender. k, stirring often, until soft but not browned. Mix in garlic, then remove from heat. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of Place scaloppine between 2 pieces of waxed paper and pound until thin. When pounding meat do not use a straight up-and-down movement. Use a sliding action so meat is stretched more than flattened (I use the edge of a saucer for this). Coat meat lightly with flour. Sprinkle with salt and pepper. Melt 3 tablespoons butter with oil in a large heavy skillet. When butter foams, add veal. Cook over high heat about 1 minute on each side. Veal should be light golden outside and pink inside. Place veal on a warm platter. Add 1 tablespoon butter and lemon juice to skillet. Deglaze skillet by stirring to disolve meat juices attached to bottom of skillet. Stir in parsley, garlic and capers. Taste and adjust sauce for seasoning, then spoon over veal. Serve immediately. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * 6 oz each Trim excess fat from chicken. Rinse chicken with cold water, pat dry. Place chicken in a shallow container. Pour lemon juice over chicken, and let stand 20 minutes. Combine parsley and rest of ingredients in a small bowl; stir well. Spray rack of a broiler pan with Pam. Remove chicken from lemon juice, discarding lemon juiice. Arrange chicken on rack, and brush with parsley mixture. Broil 6" from heating element, 4 minutes on each side or till tender. Transfer chicken to a serving platter. Garnish with lemon wedges and parsley, if desired. PER SERVING: 218 calories, 1 9. 4 g protein, 1 4. 3 g fat, 2 g carbohydrates, 70 g cholesterol, 1. 1 mg iron, 100 mg sodium, 16 mg calcium. tly, for 5 minutes, or until the turkey has changed color and the onions are soft. Add the ketchup, carrots, vinegar, sugar, thyme, pepper, mustard and hot pepper sauce. Stir to mix well. In a large saucepan of boiling salted water, cook potato until tender when pierced with tip of a sharp knife, about 20 minutes. Drain, peel, and mash with heavy cream, and cloves plus salt and pepper to taste. In a small skillet, melt 1 tablespoon butter over medium heat. Add onion and cook, stirring often, until softened, about 3 minutes. Stir into mashed potato. Add ground sirloin and egg yolk to potato and mix well. Stir in pickled beets and capers. Form mixture into 4 patties about 1-inch thick. Transfer patties to wax-paper-lined baking sheet, cover with plastic wrap, and refrigerate 1 hour. Dredge patties in flour; shake off excess. In a large skillet, melt remaining butter in oil over medium-high heat. Add patties and cook until bottoms are browned, about 4 minutes. Turn and cook until desired doneness, about 5 minutes for medium. of dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remov "The yogurt lends an initial tartness, but the aftertaste is mellow and full of rye flavor. This simple cracker is good with peach jam. 300~F. 30 to 35 minutes Preheat oven to 300~F. In a large bowl or in the food processor, combine the flours, salt, and sugar. Add the oil and blend until the mixture resembles coarse meal. Add the yogurt and blend to form a dough that will hold together in a cohesive ball. The dough should be quite stiff. Divide into 4 equal portions for rolling. On a floured surface, roll these out, one at a time, into large circles. Roll as thin as possible, about 1/16 inch, so that each is approximately 12 inches in diameter. Prick all over with a fork, making certain to push all the way through the dough. Place on an ungreased baking sheet and bake for 15 minutes. Turn the circles over and continue baking for another 15 to 20 minutes, or until crisp and completely dried throughout. Watch carefully and remove the hardtack the moment it starts to brown. Browning adversely affects the flavor of these crackers. Cool on a rack. VARIATION: All rye flour can be used instead of the wheat-rye combination. um heat,until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy throughout. Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks. Spread over pie filling. Bake @ 425 degrees for 5 to 10 minutes or until m Prepare and cook potatoes; cool slightly. Cut into cubes (about 6 cups). Mix mayonnaise, vinegar, mustard, salt and pepper in large glass or plastic bowl. Add potatoes, celery and onion; toss. Stir in eggs, herring, beets and dill weed. Cover and refrigerate at least 4 hours. 10 SERVINGS (ABOUT 3/4 CUP EACH); 400 CALORIES PER SERVING. -1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wines *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. Peel; halve crosswise. Remove yolks and reserve for another use. 2>. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Fill a rocks glass with ice. Add ingredients and stir. t overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. 3>. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours. Notes ********** RECIPE ENDS ******** Preheat oven to 375F. In small mixing bowl combine milk, egg yolk, 2 1/2 teaspoons margarine, and the pepper, mixing thoroughly; add ham and noodles and stir well to thoroughly combine. In separate bowl beat egg white with salt until stiff but not dry; gently fold into noodle mixture. Grease 2-cup casserole with remaining margarine and spoon noodle mixture into casserole. Bake until browned on top, 45 to 50 minutes. Makes 2 servings. pipex. IN TRIMMING THE FAT AND SKIN FROM THE POULTRY,TRY NOT TO INCLUDE BITS OF MEAT. PLACE THE CUT UP SKIN AND DICED FAT IN A HEAVY BOTTOMED SAUCE PAN,ADD THE WATER AND SIMMER VERY,VERY SLOWLY OVER LOW HEAT. WHEN ALL THE WATER HAS EVAPORATED AND PURE YELLOW FAT BEGINS TO COLLECT,POUR IT OFF AND RESERVE. T FAT IS COMPLETELY RENDERED WHEN THE SKIN FORMS CRISP,BROWN CRACKLINGS. DRAI THE CRACKLINGS ON PAPER TOWELS. ALTHOUGH IT IS NOT STRICKLY NECESSARY TO POUR OFF THE FAT AS IT COLLECTS,IT IS SAFEST TO DO SO;THEN IT WILL NOT BECOME BROWN BY THE TIME T CRACKLINGS ARE FINISHED. THE FAT SHOULD BE BRIGHT BUTTER YELLOW WITHOUT ANY HINT OF BROWN. STORE THE FAT TIGHTLY COVERED IN THE REFRIGERATOR. CRACKLINGS SHOULD BE USED AS SOON AS POSSIBLE OR THEY BECOME SOGGY. unb. ca (N. Webber) Subject: Quick Quesadillas Approved: zaccari@digex. Servings: 4 Slice peaches thinly and place in a bowl. Pour peach schnapps over fruit and marinate at room temperature for 15 minutes. In a separate bowl, whip cream until it holds its shape. Beat in orange rind and juice. Pile peaches into individual serving dishes, pour any remaining juice over fruit, and top with whipped cream. Serves 4. From The Gazette, 91/07/3 1. ca (N. Webber) * Green beans should be sliced lengthwise (French Cut). ** Stock is the water that the green beans were cooked in. (Not regular Cook beans in boiling salted water until just tender. Reserve 1/4 cup of the cooking liquid and drain off the rest. Prepare sauce by combining vinegar, oil, reserved vegetable stock, onions, dill, and sugar; stir until blended. Pour mixture over beans; marinate several hours before serving. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut veal steak in cubes; dredge with flour and season with salt & pepper. Melt the shortening (bacon fat is preferable) and brown the meat in it. Remove meat from pan and stir in the flour and blend. Add the juice from the tomatoes and stir well until mixture thickens. (Tomatoes are not used in this recipe- save for another use). Add the meat, carrots and onion. Cover pan closely and simmer for 45 minutes. thoroughly mix turkey, cracker meal, egg beaters, onion, 1/4 tsp. Vanilla ice cream or whipping cream Preheat oven to 325 degrees. Grease a 9" pie pan. Melt butter and chocolate in a double boiler. Set aside. Beat eggs until frothy. Add sugar and beat well. Add flour and beat well. Add vanilla and chocolate mixture and beat well. Pour into pan and bake 35-40 minutes. Cool before serving. Cut in wedges and top with vanilla ice cream or whipping cream. l saucepan, over medium-high heat, stir together remaining dry mustard and remaining ingredients until Dry veal on paper towels. Roll in a mixture of salt, sugar, white pepper, and mustard. Place a bacon slice on top of each piece of veal. Place an unsliced egg on top of the bacon. Rollup each slice of veal (jelly-roll fashion) and tie together with string. Heat oil in frypan and brown veal rolls well on all sides. Add onion; saute for 3 minutes. Add the hot bouillon; cover and simmer gently 25 minutes. Remove the veal from the pan. Remove the strings from the veal and keep veal warm on a serving platter. Add tomato paste to the pan drippings; stir. Thoroughly mix flour and red wine to remove all lumps. Add to sauce and cook until mixture thickens. Add warm veal rolls and heat through. Before serving, place veal rolls on a platter, pour sauce over the rolls and serve with pureed potatoes. Just before serving, fill meringue shells with custard and top with whipped cream. Makes 8 servings. Preheat oven to 450F. Cut the butter or margarine into the flour and add baking powder and salt. Slowly mix in the milk until the mixture forms a dough. Divide into about 12 heaps and place on a floured cookie sheet. Bake for about 12 minutes, or until slightly browned. Serve warm with butter and jam. time). Boil rapidly, uncovered, about 20 minutes or until tender. Remove raviolis with a slotted spoon and drain. Palce on a warme Fill hurricane or highball glass with crushed ice. Combine ingredients and stir. Garnish with orange slice. ly. Makes about 3 dozen ravioli. Notes ********** RECIPE ENDS ******** w oven at 325F. about 1 hour. Shirley Eller New Palestine Homemakers Apple Recipes Hancock County Extension Homemakers Farm Fest '95 Hancock County, Indiana MM Format by John Hartman Indianapolis, IN 9543 Cut apples into slices. Combine sugar, cinnamon, and salt. Place half the apples in a nonstick baking dish and sprinkle with half the sugar mixture. Dot with half the butter. Sprinkle half the oats over all. Arrange another series of layers. Then add milk. Cover and bake 350F for 45 min. Remove the cover and bake 15 min. more. Serve hot or cold. Cal: 155, Fat: 2/5g. in skillet. Crumble bacon. Add chopped poke and bacon to bacon drippings; cook over medium heat 15 minutes, stirring fre Soak green peas overnight and soak barley for 2 hours. Wipe meat and trim off fat. Put into broth pot with cold water, salt and pepper. Slowly bring to the boiling point and skim. Add peas, barley and onions and simmer gently for 2 hours. Cool then skim fat from broth. Bones may be removed if desired. Add carrots, turnip and celery and simmer 30 minutes until vegetables are tender. Season with more salt if needed and pepper to taste. Twenty minutes before serving, add parsley and remove any film of fat that has gathered on the surface. 1.00 lb Leftover chopped cooked 0.00 turkey 0.25 lb Soft butter 0.50 ts Fresh ground pepper 0.50 ts Tarragon 3.00 tb Melted butter Instructions: Put ham and turkey into the bowl of your food processor and process using a pulsing action. Do not puree. Combine all ingredients in crock-pot. Add water to cover; stir well. Cover and cook on Low ssetting 10-12 hrs or High 4-5 hrs. Remove meat; bone and trim off any remaining fat. Dice meat. Skim off fat from liquid and return meat to crock-pot. 2 quarts. Store in refrigerator. Notes ********** RECIPE ENDS ******** ANGE; CAL: 70 Source: Sugar Free. . Shell eggs. Wrap each egg evenly with 1/4 lb sausage meat. Fry at moderate temperature until brown on all sides. Drain on paper towels. Chill in refrigerator. When ready to serve, line platter with lettuce and arrange Scotch Eggs, cut in half, among the lettuce. Mrs William McG. Harlow ******* Remove from heat and beat in egg yolks one at a time,beating well after each addition. Cool slightly,then beat in cup grated cheese. One day before serving,place first 4 ingredients and water to cover in medium size saucepan. Simmer,uncovered,25 minutes;let stand overnight. Beat raw eggs and mustard together in shallow bowl. Combine bread crumbs and sesame seeds in another shallow bowl. Mix sausage, ginger and garlic. Peel hard-cooked eggs. Encase each egg completely in thin layer sausage,using both hands to mold sausage around egg. Dip one sausage encased egg,first in egg mixture. Coat with bread crumbs. Set aside on plate. Repeat with remaining eggs. Refrigerate covered at least 3 hours or overnight. Heat 3" oil in deep fat fryer to 375 degrees. Fry 2 or 3 eggs at a time,turning occasionally,until quite well browned,10 to 15 minutes You want to make sure the sausage meat is thoroughly cooked. Remove them from oil with slotted spoon. Drain on paper towel. Serve eggs, cut in 1/4,at room temperature. Pass additional mustard,if desired. Makes 8 portions. 20 to 25 minutes or until souffle is puffed and brown. Melt over hot water chips and peanut butter. Stir til morsels melt and mixture is smooth. Transfer butterscotch mixture to large bowl. Add cereal; mix well. Press mixture into aluminum foil lined 9-in square pan. Chill 1 hr. or til firm. *do not use self-rising flour In this recipe. Heat oven to 350 degrees. Mix margarine and sugar. Stir in flour. (If dough is crumbly, mix in 1 to 2 tablespoons margarine or butter, softened. ) Roll dough 1/2-inch thick on lightly floured surface. Cut into s shapes about 1-1/2 X 1-inch (leaves, ovals, squares, triangles, etc. Place 1/2 inch apart on ungreased cookie sheet. Bake about 20 minutes or until set; cool. ABOUT 2 DOZEN 1-1/2-INCH COOKIES; 95 CALORIES PER COOKIE. For custard: Scald half and half in heavy medium saucepan. Whisk yolks, sugar and flour in top of double boiler until smooth. Gradually whisk in hot half and half. Set over boling water and stir until custard is very thick and mounds when dropped from spoon, about 6 minutes. Set top of double boiler over ice and chill custard, whisking occasionally. Mix in vanilla. Combine whipping cream and espresso powder in large bowl and stir until powder dissolves. Beat to firm peaks. Add Scotch and beat until firm. Fold cream mixture into cold custard in 2 additions. (Can be prepared 1 day ahead. Cover and refrigerate. ) For trifle: Place half of pound cake cubes in 3-quart trifle bowl or glass bowl. Sprinkle with 3 tablespoons Scotch and toss. Heat jam in heavy small saucepan until just pourable. Spoon half of jam over cake and spread. Top with half of custard. Top with 1/2 the raspberries, making sure some berries show at sides of bowl. Top with half of bananas. Place remaining pound cake cubes in another bowl. Sprinkle with 3 tablespoons Scotch and toss. Layer fruit over. Spoon remaining jam over and spread. Top with remaining custard, then with other halves of raspberries and bananas. Cover and refrigerate until set, at least 3 hours. (Can be prepared 1 day ahead). Whip cream and sugar in large bowl to stiff peaks. Add 3 tablespoons Scotch and beat to firm peaks. Mound cream atop trifle. Garnish with fresh raspberries and chocolate. Trim asparagus to abut 5 inches; from the tri Coat each hardcooked egg with flour. Divide sausage into 8 equal parts. Make patty out of each bit of sausage and use it to coat each egg completely. Mix bread crumbs, sage and salt. Dip sausage coated eggs into beaten eggs and roll in bread crumb mixture. Heat oil to 375~ for dep frying. Deep fry eggs 4 at a time, 7 minutes' minimum. Drain. Serve hot or cold. s to garnish each filled petal. ) Arrange asparagus in a fan on a serving platter and Fill wishbone area of chicken with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not overstuff) The stuffing will expand while cooking. Place chicken, breast side up, in shallow roasting pan. Cut onions in half and arrange around the chicken. Brush chicken and onions with margarine. Roast uncovered in 375 F oven, brushing chicken and onions several times with remaining margarine until chicken and onions are done, about 1 1/2 hours. OAT STUFFING Cook and stir onion in margarine in 10 inch skillet over medium heat unitl light brown. Stir in remaining ingredients. Cook and stir until oats are golden brown and crip, about 3 to 4 minutes. 9046 Chicken stock 1.00ts 9046 Water 0.67c In a large bowl with an electric mixer, beat the eggs, sugar, and vanilla, until the mixture is thick and pale. Sift the flour and baking powder over the egg mixture and fold them into it gently but thoroughly. Line the bottom of a 13x9x2-inch baking pan with parchment paper, spread the batter in the pan and bake in a preheated 400f oven for 8 minutes or until it is puffed and golden. Invert onto a lightly sugared kitchen towel. In a small saucepan, melt the jam over low heat. Stir in kirsch and spread the surface of the cake with the jam mixture. Starting with a long side and using the towel as a guide, roll up the cake, jelly-roll fashion and sprinkle it with Sherry. Wrap the sponge roll firmly in the towel. Let it cool and cut int into 3/4-inch slices. In a bowl, set over a saucepan of simmering water, beat the yolks and the sugar with an electric mixer until the mixture is thick and pale. Remove from heat and stir in gradually, milk, cream, and vanilla. Cook the custard in the bowl over the simmering water, until it registers 170f on a candy thermometer. Transfer the custard to a metal bowl and whisk in the creme fraiche and Sherry. Set the bowl in a larger bowl of ice water and whisk until custard is cool. Chill it, covering surface with plastic wrap, until it is cold. Assembly: In the bottom of a 2-1/2-qt. trifle bowl, scatter half the amaretti crumbs. Top them with half the sponge roll slices, and top those with the remaining amaretti crumbs. Sprinkle the Sherry over the remaining sponge roll slices, line the side of the bowl with the slices, and pour in the custard, spreading it to let it seep down around the sided and bottom. Chill the trifle for at least 2 hours and up to 24 hours. Just before serving, in a bowl with an electric mixer, beat the cream until it is stiff. Transfer it to a pastry bag, fitted with a decorative tip and pipe rosettes around the edge and in the center of the trifle. Sprinkle pistachios over the trifle and garnish the rosettes with the citron and small drops of jam. a 1989 Gourmet Mag. favorite 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0des 60FLasagna Entree 8640 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0mea 3129FLasagna Rolls Scrambles eggs shouldn't brown--reduce heat immediately if they start. Stir eggs, milk, salt and pepper thoroughly with fork for a uniform yellow, or slightly for streaks of white and yellow. Heat margarine in 8-inch skillet over medium heat just until hot enough to sizzle a drop of water. Pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are thickened throughout but still moist. 1 SERVING; 225 CALORIES PER SERVING. To Microwave: Microwave margarine uncovered on high in 1-quart microwavable casserole or 4-cup microwavable measure about 30 seconds or until melted. Stir in eggs, milk, salt and pepper. Microwave uncovered 1 minute 30 seconds to 2 minutes, stirring with fork after 1 minute, until eggs are puffy and set but still moist. Stir before serving. 8648 * Sauce packet should weigh 1 1/4 ounces. Mix sauce as directed on package in 2-cup glass measure. Microwave uncovered on high (100%), 1 minute; stir. Microwave until mixture boils and thickens, 1 to 1 1/2 minutes, stirring every 30 seconds. Cover and microwave bacon on high (100%) on high (100%) until hot, 1 1/2 to 2 minutes. Beat eggs in 1-Qt casserole. Beat in milk, green pepper, salt and pepper. Cover and microwave on high (100%) 2 minutes; stir. Cover and microwave until eggs are set but still moist, 1 to 1 1/2 minutes. Place muffins, cut sides up on serving plate. Top each with bacon slices and large spoonfull of eggs; spoon sauce over eggs. Microwave uncovered on high (100%) until hot, 1 to 1 1/2 minutes. er Ice Cream 8655 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0de This is a dish which can be prepared for breakfast, lunch, or dinner. Combine eggs, onions, milk, and spices into a bowl and mix until yolk and white of egg are blended completely. Melt butter with medium heat in a small frying pan, then add egg mixture. Continue to stir while eggs start to set-up. Cook to desired consistency. Add cheese and meat before the eggs are completely finished. When cheese is melted and meat is warm, the meal is ready. Eggs can be served over toast. 4 -1 * Use 1 8-oz can of Nopalitos (cactus pieces) that have been drained and rinsed. In a 10-inch skillet, cook cactus pieces and onion in the margarine until the onion is tender but not brown. In a bowl, beat the eggs, milk, salt and pepper with a fork. Pour the egg mixture over the cactus pieces and onion in the skillet. Cook without stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs to the bottom of the skillet. Continue lifting and folding about 5 minutes more or until the eggs are set and cooked through but still glossy and moist. Serve hot. ed nuts 1.00 c Raisins 1.50 c Flaked coconut Instructions: Mix together in bowl. Spread onto tray. Dry until crisp. Seal in plastic bags for TV snack o Break the eggs into a small bowl, add salt, and beat slightly to mix. Do not overbeat, as eggs should not be foamy or frothy. Beat the shortening or oil in a frying pan (9-10 inches in diameter), and add onions. Over medium-low heat, saute onions until they are translucent but still firm and crisp (about 3-4 minutes). Reduce heat to low, and add the beaten eggs. Let the eggs settle in the pan for 5 seconds. Then, using a fork, begin pushing the egg toward the center of the pan so that it cooks like a thick cake. When most of the egg has coagulated, turn it gently and cook the other side. (Don't worry if it breaks, as the finished dish will, in fact, look like little cakes of scrambled egg studded with onions. ) Continue stirring and turning until the eggs are fully cooked (about 3 minutes). Do not let them brown. Turn off heat, and transfer to a warm serving platter. Serve sprinkled with roasted cumin, chopped coriander leaves and green chilies. * To roast the cumin, add to a dry, preheated, heavy frying pan, and cook until the seeds turn a dark brown. Grind fine, and you're ready to go. -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15994 Lamb With Orzo Paste Greek Style Greek 25338 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15995 * There should be 2 oz of shredded cheese. In a medium skillet, cook the zucchini in the margarine for about 4 to 5 minutes or until almost tender. In a bowl, beat the eggs, milk, chile powder, salt and pepper with a fork. Stir in half of the cheese. Pour the egg mixture over the zucchini in the skillet. Cook, without stirring, over low heat until eggs start to set on the bottom and sides of the skillet. Lift and fold the eggs with a spatula so that the uncooked part runs under the cooked part. Continue lifting and folding about 5 minutes more or until the eggs are cooked through but still glossy and moist. Sprinkle with the remaining cheese and serve hot. 25345 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 15998 Lapin En Gibelotte Separate one hog's head into halves. Take out the eyes and brains. Scrape and thoroughly clean the head. Put into a large kettle and cover with 4 or 5 quarts of cold water. Simmer gently for 2 or 3 hours, or until the meat falls from the bones. Skim off grease carefully from the surface; remove meat, chop fine and return to the liquor. Season with salt & pepper to taste and 1 tsp sage. Sift in granulated yellow corn meal, stirring constantly, until the mixture is thickened to the consistency of soft mush. Cook slowly for 1 hour, watching carefully as it scorches easily. When sufficiently cooked, pour into greased oblong tins and store in a cool place until ready to use. Cut in thin slices and fry in hot fat until crisp and brown. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pour ingredients into brandy snifter. tter 0.00 or margarine 1.00 Traditional chex party mix 0.00 seasoning pack 4.00 c Favorite cereals (corn 0.00 rice and/or wheat) 0.50 c Peanuts 0.50 c Pretzel sticks Instructions: MICROWAVE: In lagre microwave safe bowl melt margarine on high 30-45 seconds. Stir in s Fill rocks glass with ice and combine ingredients. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Microwave on high 3-3 1/2 minutes, stirring every minute. Spread on absorbent paper to cool. STore in airtight container. CONVENTIONAL: Preheat oven to 225 degrees. In a 2 quart baki Place 3 ice cubes in highball glass and add vodka. Fill with orange juice. Stir. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 30 minutes, stirring every 10 minutes. Spread on absorbent paper to cool. Store in airtight container. Notes ********** REC Blend all ingredients together in a blender, except strawberry halves. Chill overnight. Garnish with strawberry halves. Serve chilled. Large Garlic Croutons Large Pearl Tapioca Pudding Larry Dunlap's World Famous Stuffed Mushrooms Larry's Tropical Treats Lasagna * Bass Or Red Snapper fillets should be cut into 8 serving pieces. ** Green chiles should be canned, drained and finely chopped. *** You can use up to 1/2 cup of the snipped Cilantro. To Taste. Place fish fillets in a shallow glass or plastic dish. Mix milk with cumin and pour over the fish. Cover and refrigerate at least 1 hour. Cook and stir onion in oil in a 2-quart saucepan until tender. Stir in the remaining ingredients except the fish and fruit wedges. Heat to boiling and then reduce the heat. Simmer, uncovered, until thickened, about 10 minutes. Heat the oven to 350 degrees F. Drain fish and pat dry. Place 1 fish on each of eight 12-inch squares of heavy duty aluminum foil. Spoon some of the onion mixture onto the fish. Fold foil over the fish and seal security. Place foil packets on an ungreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until fish fish flakes easily with fork, 25 to 30 minutes. Serve with lemon or lime wedges. May serve over rice pilaf. To prepare shellfish, de-vein shrimp, leaving shell intact. Scrub mussels and clams well, discarding opened ones. Cut tailfins from lobster tails and leave meat in shell. Cut into 1-inch pieces. Heat the olive oil in a large skillet. Add chopped onion and cook over low heat for 2 minutes. Add garlic and continue to cook for another minute. Do not brown. Add lobster tails and shrimp. Cook for 2 minutes. Add the wine, tomatoes, bay leaves, oregano, Italian parsley, salt and pepper. Increase heat and cook briskly for 6 more minutes. Add the clams and mussels, cover, and continue to cook briskly for 12-15 minutes, or until the clams and mussels are open. Discard any unopened clams or mussels. Remove bay leaves. Transfer stew to a heated serving dish. Sprinkle with chopped curly parsley and serve with crusty bread and a crisp salad. n :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Shell shrimp. Cut open along the back, and devein. Wash oysters in salted water and pat dry. Cut fish fillets into 1/4 inch slices. Wrap tofu in a cloth and top with a chopping board; let stand to drain, 30 minutes. Cut into 1/2 inch thickness. Cut pumpkin into thin slices. In a bowl, mix batter ingredients. Lightly dust seafood and vegetables with flour. Shake off excess flour. Heat oil in a skillet. Dip ingredients into batter and place in skillet. Cook both sides. When cooking, press out water using fork. Arrange on serving plate and serve with vinegared soy sauce. . Spread on absorbent paper to cool. Store in airtight container. Notes ********** RECIPE ENDS ******** 15995 Unsalted Almonds 0.50c q 15996 Olive oil 2.00tb Prepare Hollandaise Sauce; keep warm. Split English muffins; toast. Spread each muffin half with margarine; keep warm. Heat seafood in 1 teaspoon margarine over medium heat just until hot. Prepare Poached Eggs. Place 1/4 cup seafood on each muffin half. Top with 1 poached egg. Spoon warm sauce over eggs. 6 SERVINGS; 360 CALORIES PER SERVING. 2.00 d 15996 Carrots, cut into small 2.00 * Tortillas should be 6 to 7 inches in diameter and cut into 1/2-inch ** Chipotle Chile should be a canned one in adobo sauce and be finely *** Bacon should be crisply cooked and crumbled. Heat oil in a 10-inch skillet until hot. Cook tortilla strips in the hot oil until they are light golden brown, about 30 to 60 seconds and then drain. Set aside. Cook onions in margarine in a 3-quart sauce pan over low heat until tender, then stir in the flour, salt and pepper. Cook, stirring constantly, until mixture is bubbly. Remove from heat, stir in half & half (light cream). Heat to boiling, stirring constantly. Boil and stir for 1 minute, then reduce the heat. Stir in remaining ingredients except the bacon. Cook over medium heat, stirring frequently, just until the shrimp are pink, about 9 minutes. Heat the oven to 350 degrees F. Layer half of the tortilla strips in the bottom of a greased 3-quart casserole; top with half of the seafood mixture. Repeat with remaining tortilla strips and seafood mixture; top with the bacon. Bake until hot, 15 to 20 minutes. m 15996 Lamb 0.00 n 15996 Cubed cooked lamb 1.00c o 15996 Tabasco or other liquid hot 0.00 p 15996 Pepper sauce Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. 2.50c c 15997 G Melt margarine in a medium skillet. Add onion, red pepper and garlic. Cook Salt and white pepper. Cover, reduce heat, simmer for 10 minutes. Combine cornstarch and water in a small bowl. Mix well. Add to tomato mixture. Stir until bubbly. Add shrimp and crab and heat to boiling. Reduce heat and simmer for 10 minutes or until seafood is thoroughly cooked. Serve on top of rice. Serves 4. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Recipe 1 Pour gelatin in 1/2 cup cold water and stir. 2 Heat consomme' until hot, but not boiling. 3 Add lemon juice, chopped green onion, parsley, tabasco, and the dissolved gelatin mixture to the consomme' and stir. 4 Grease 3 egg holders or small muffin tins. 5 Put seafood in the bottom of each holder or tin. 6 Pour the consomme mixture over the seafood, cover, and refrigerate 6-8 hours. 7 Unmold and serve on plain crackers thinly spread with mayonnaise and garnish each with a sprig of parsley. 0.00 Salt 2.00 tb Butter 8.00 oz Swiss cheese, thinly sliced 8.00 oz Ham, thinly sliced 1.00 Egg; beaten Instructions: *Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched. Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep r Make a roux by stirring flour and vegetable oil until a well browned peanut butter color. Not Burned! When roux is made, addonions,bell peppers,celery,and garlic. Cook, stirring, until vegetables are limp, being careful not to burn. Add hand squeezed tomatoes, tomato sauce, salt and peppers. Cook and stir until well blended. Add water and cook 50 minutes. Turn fire off. Let sit until ready to serve. Just before serving,bring to a light bubble. If to thick add more water. Add shrimp. Cook 10 minutes. Add parsley,green onions, oysters and crabmeat. Cook 5 minutes more. It is important not to overcook the seafood. Serve immediately over rice or noodles. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining Make pancake batter by mixing flour and salt in mixing bowl. Make well in center and pour in the egg, 4 tsp oil and 1 cup milk. Whisk to smooth batter then add remaining milk. Remove any skin from monkfish, rinse and cut into bite-size pieces. Pat dry. Rinse and pat dry scallops, cut in half. Pour 3/4 cup milk into saucepan, add garlic and bring to simmer. Add all fish except shrimp. Simmer for 5-6 minutes then add shrimp. When shrimp turn pink remove all fish to a bowl and set aside. Strain fish milk and reserve for sauce. Place butter in saucepan and melt, add flour and stir for 2 minutes, then pour in reserved milk and the cream. Continue to stir and simmer for a few minutes until you have a smooth sauce. pepper. Add fish, mix well. Preheat oven to 350 degrees F. Place small frying pan or omelet pan over high heat. Lightly grease it with a little oil. Beat pancake batter, then pour 3 Tbsp into pan. Turn pan so bottom is covered evenly with batter and cook for 40-60 seconds, turn and cook 30-40 seconds longer. Transfer to large plate. Continue with remaining batter. (There should be enough filling for 10 pancakes. ) Place an equal amount of filling (about 3 Tbsp) in center of each pancake, fold the sides over filling and arrange in ovenproof dish just large enough to hold pancakes. Place in oven for 20 minutes, or until the pancakes are hot through. Serve immediately. These thin pancakes, which conceal a tasty mixture of fish, will appeal to the masked and mysterious side of the Cancerian, who when in need of refreshment and quiet will reture into his or her own protective shell. These can be served as a first course or as a luncheon dish for four, with a green salad and a very chilled white wine. n : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 salt and pepper to taste * cook pasta according to package directions ** 1 can (6 1/2oz. ) tuna, drained and flaked can be used for shrimp. *** Lea & Perrins White Wine Worcestershire Sauce. In a mixing bowl, combine pasta, shrimp or tuna, bell pepper, carrots and zucchini. Add Worcestershire, mayonnaise, salt and pepper and toss lightly to combine. Refrigerate at least 30 minutes before serving. BETTER HOMES AND GARDENS for free recipe booklet, write Lea & Perrins, P. Box 1579, Ridgely, so use a large dip platter or shallow bowl and spread in order given. Refried beans mixed with taco seasoning mix. Sour cream mixed with mashed avocados. Chopped onion. Sliced black olives. Chopped and drained green chilies. Grated montery jack cheese. Salsa or hot pepper sauce Preparation: 1. Thinly slice onion. Rinse and drain hominy. Rinse fish, pat dry, and cut into 3/4 inch cubes (discard any bones you discover while cutting fish). Slice lime into 6 wedges. Cooking: 1. Stir onion and oil in a 3-4 quart pan over medium-high heat until onion is tender, about 5 minutes. Add hominy, chicken broth, tomatoes and their juice, chilies and cumin. Cover pan and bring to a boil; reduce heat and simmer 5 minutes. Add fish; simmer and stir gently until fish flakes when prodded with a fork, 2-4 minutes. Ladle soup into bowls. Squeeze juice of 1 lime wedge into each bowl of soup. Serve salsa or hot pepper sauce alongside to season to taste. Makes 6 servings. Note: Snapper, Cod, Shrimp and Orange Roughy may be substituted. Per servings: 165 Calories, 15 g Protein, 17 g Carbohydrates, . 7 g Saturated Fat, 2 g Monounsaturated Fat, 1 g Polyunsaturated Fat, . 3 g Omega-3 Fat, 20 mg Cholesterol, 772 mg Sodium. Heat oven to 425 degrees. Prepare pastry. Ease into quiche dish, 9 X 1-1/2 inches, or pie plate, 9 X 1-1/4 inches. Sprinkle seafood, cheese and onion in pastry-lined quiche dish. Beat eggs slightly; beat in remaining ingredients. Pour into quiche dish. Bake 15 minutes. Reduce oven temperature to 300 degrees. Bake about 30 minutes longer or until knife inserted in center comes out clean. Let stand 10 minutes before cutting. 6 SERVINGS; 575 CALORIES PER SERVING. CUT THE FISH IN 1-INCH PIECES. Place all ingredients except casings in a food processor and pulse until coarsely chopped. Or, pass all the ingredients through a meat grinder fitted with medium holes. Stuff the mixture into sausage casings or form 2 long sausages in plastic wrap. Poach the sausages in gently simmering water for 5 minutes, drain and let cool. If you have used plastic wrap to form the sausages, remove it when sausages are cool. Cut sausages into 6-inch lengths. To serve, grill the sausages or place under a preheated broiler. Since the sausages are already cooked, we want only to reheat them and crisp their skins. Makes 8 Sausages, or 4 Servings LPQ&+*,10VZ[jmqknslnvijtxz nr}tz ^fsOWhO[m\l Combine onions and garlic and cook, covered, over low heat until soft, stirring frequently so they don't scorch. Add parsley, bell pepper, tomato sauce, wine, water, thyme, rosemary, salt, pepper and bay leaf and simmer, covered 1 hour. Add crab or white fish, shrimp, scallops or clams and cook, covered, for 8-10 minutes or until scallops or clam shells open. Discard any shells that do not open. odium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Add all ingredients to a pot. Bring to a boil, reduce heat, and simmer 4 to 8 hours adding additional water to keep trimmings covered. Strain. Seafood stock can be refrigerated 2 to 3 days or frozen for several months. (Any variety or combination of seafood trimmings can be used to make the stock- i. fish bones, crab shells, crawfish heads and claws, shrimp heads and shells. But never use fish skin, and NEVER let the stock boil while cooking as it will become bitter. ) Spread on la NOTE: Flounder should be 1 to 1-1/4 pounds each, boned, heads removed and brown side split down the center. Combine the first seasoning mix ingredients in a small bowl; mix well and set aside. In a large skillet fry the bacon over high heat until crisp. Add onions, celery and bell peppers. Stir well and saute until vegetables start to get tender, about 5 minutes, stirring occasionally. Add 3 tablespoons of the butter and the white and red peppers; stir until butter is melted. Stir in the shrimp and the first seasoning mix. Continue cooking for about 3 to 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the stock and the oysters; cook and stir about 6 to 8 minutes. Remove from heat. Use a slotted spoon to spoon the seafood vegetable mixture into a food processor or blender, leaving the liquid in the skillet; process mixture until smooth, about 15 to 30 seconds. Return mixture to skillet, stirring to blend with liquid; turn heat to high, and cook until mixture starts sticking excessively, about 5 minutes, stirring occasionally and scraping pan bottom well. Remove from heat. Meanwhile, in a 1-quart saucepan melt the remaining 6 tablespoons butter over high heat; when almost melted, remove from heat, then add 1/4 cup of the flour and stir until mixture is smooth. Return to high heat for 1 minute, stirring constantly. Turn heat to high under the stuffing mixture; gradually add the butter-flour mixture, stirring constantly until well blended. If mixture starts "weeping" oil at this point, stir in about 2 tablespoons more stock or water. ) Continue cooking until very thick, about 1 to 2 minutes, stirring constantly. Add the green onions and cook 1 minute more, stirring constantly. Remove from heat and stir in the Parmesan. Cool slightly, then refrigerate until chilled, about 30 minutes. In a small bowl thoroughly combine the flounder seasoning mix ingredients. Open the flounders for stuffing. Sprinkle 1/4 teaspoon ofthe seasoning mix on the inside of each flouner. Mound 1/4 cup of the cheddar cheese in the center of each, then spoon a scant 1/2 cup chilled stuffing on top of the cheese. Close the fish so the stuffing doesn't show. Cover and refrigerate for 1 to 2 hours. Sprinkle 1/4 teaspoon of the seasoning mix on each side of each chilled flounder, patting it in with your hands. In a pan (cake and pie pans work well) combine the remaining seasoning mix with the remaining 1/2 cup flour. In a large, heavy skillet heat 1/4 inch oil over high heat to about 350F. Meanwhile, place each flounder (split side up) in the seasoned flour to coat only the bottom surface. Carefully slide each flounder into the hot oil and fry the bottom until it's crispy, crunchy and brown-brown!-- about 3 to 4 minutes. Without draining, place the flounder, still split side up, on an ungreased cooke sheet. Bake at 550F until the fish are cooked and well browned on top, about 10 minutes (after about 4 minutes, drape a piece of aluminum foil over the tails so they won't burn). Serve immediately as is, or topped with Hollandaise Sauce, Shrimp and Crab Buttercream Sauce, or Bearnaise Sauce From Paul Prudhomme's Louisiana Kitchen eyWords :Mexican Soups Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut a 2-3/4" square from center of each bread slice. Cut each square diagonally in half. Cut fish in chunks. Place fish, shrimp, 1 egg, sherry, gingerroot, soy sauce, salt and cornstarch in a food processor fitted with a metal blade. Process to make a smooth paste. Spread seafood paste evenly over bread triangles. Beat remaining egg; brush over seafood-topped bread. Press a parsley sprig atop each bread triangle, if desired. In a deep, heavy saucepan, heat about 2 inches of oil to 350 F (180 C) or until a 1-inch bread cube turns golden brown in about 65 seconds. Add seafood-topped bread, a few triangles at a time; cook until golden on all sides, turning occasionally. Drain on paper towels. Garnish with Italian parsley if desired. heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Slice lemon grass stalk thinly crosswise. Peel and halve cucumbers lengthwise, then seed and slice thin crosswise. Relish: Bring lemon grass, vinegar, sugar, red pepper flakes and 1/2 cup water to boil in a saucepan; simmer until reduced to 1/2 cup. Strain mixture into a bowl and cool slightly; discard solids. Stir in all other sauce ingredients. Sprinkle scallops with 1/2 teaspoon salt and 1/4 teaspoon white pepper. Heat one tablespoon oil in a wok or non-stick skillet. Working in batches to avoid overcrowding, and adding remaining oil as needed, saute scallops, turning once, until seared. Spoon a portion of relish onto each plate. Arrange a portion of scallops over the relish and serve immediately. 0.75c a 15989 Boiling water 2.00c b 15989 Lamb stew meat, ground fine 2.00lb Any large pot that will hold a deep sided plate such as a pie tin will work. Put a few inches of water in the pot and then put an inverted dish or wide can with the ends removed in the water and then place the plate on the support. Anything that will hold the plate above the water and let the steam circulate will work. Bring the water to a boil and put the chicken in the pot. Cover tightly and let steam for 45 minutes to an hour, depending on the size of the bird and how well done you want it. Turn off the heat, remove the lid and let the steam disperse. Remove the chicken and let it cool until you can handle it comfortably. While the chicken steams, heat the oil quite hot and then let it cool. Rub or brush the oil over the chicken and then the salt. At this point, you can bone and shred the chicken, cut it into Chinese style serving pieces or just disjoint it western style. Place on a bed of greens --lettuce or whatever you like. Heat the sesame oil in a small pan and brown the ginger. Add soy sauce, teriyaki sauce and sugar, stirring to dissolve the sugar. Pour sauce over the chicken and serve warm or at room temperature. l 15989 Salt 0.50ts m 15989 Ground pepper to taste 0.00 n 15990 Virgin olive oil; PLUS This recipe is great for dieting and can be tailored to your favorite spices. Follow the instructions above for cleaning the chicken. Add any seasonings (see below) to the chicken, then bake at 350 for 45 min. Ingredients: Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix and shake in a plastic bag. Serve as you would salted peanuts. 1.00 lb Tomatoes, chopped 1.00 ea Carrot, sliced 1.00 ea Celery stick, sliced 1.00 ts Salt 0.50 ts Black pepper 1.00 ts Basil 3.00 pt Stock 1.00 c Small pasta/broken vermicell 1.00 tb Chopped parsley Instructions: Heat oil in soup pot & gently fry the onion for 2 minutes. Directions: Combine half of the tempeh with tamari, water, oil, honey and cornstarch in blender and puree. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 min. Serve with Sweet and Sour Sauce. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 Notes: Nobody should try to make this alone, its a great group project for four. We use a tempeh made with soybeans and barley. 6241 Scallions, cut in 1/4 in 2.00 6241 Whole dried red chili pepper 8.00 6241 Sugar 1.00ts 6241 Salt Mix all ingredients. Shape into four or five 1/2 inch thick patties. Prepare your grill, stove, oven or microwave. Cook 4 minutes each side. For microwave cook 2 minutes each side. Occasionally brush with broth, butter or barbecue sauce. uce 1.00tb 6241 Distilled white vinegar 1.00ts 6241 Sesa *Note: canned Szechwan preserved vegetable should be rinsed and thinly sliced. Cover mushrooms with hot water and let stand 30 minutes. Drain; cut off stems; reserve. Rinse stems and caps. Bring mushroom stems and caps, 4 1/4 cups cold water and all remaining ingredients to boil in heavy large saucepan. Reduce heat, cover and simmer 2 hours. Cool completely. Refrigerate overnight. Strain before using. Makes about 1 1/2 cups. 62 Saute onion in oil. Add cornmeal, spices, adn broth. Cook for 15 minutes. When thickened like cornmeal mush, add chicken. Put into greased 9x5 loaf pan. Pat it down. Refrigerate overnight For breakfast, cut 1/2 inch slices, coat with flour and fry until golden brown in oil Must cook and THEN grind the chicken/turkey. Seasoning the dipping flour will add more and varied flavors to your scrapple. ginger 0.50ts Beat butter, sugar and vanilla at medium speed until light and fluffy. Add flour and nuts on low speed until well-blended. Chill dough 2 hours. For each cookie, use about 1 T of dough to encase one candy piece completely. Place on ungreased cookie sheet. Bake at 350 degrees until set but not brown, about 8- 10 minutes. Remove and roll in powdered sugar. 6242 4-inch pieces and lightly 0.00 Beat whole eggs until light. Add brown sugar, ginger and melted butter. Stir in molasses, sour milk, soda and flour. Mix well and beat until all ingredients are thoroughly mixed. Pour into buttered, floured baking pan and bake 35 minutes at 350 degrees. Serve hot with vanilla ice cream. ies :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Here is the second chicken recipe from a really comprehensive and beautiful cookbook, THE COMPLETE ASIAN COOKBOOK by Charmaine Solomon. "Red cooking" is the term applied to cooking in dark soy sauce. The liquid that remains after cooking is called a "master sauce", and can be frozen or refrigerated for future use. It should be used to cook meat or poultry at least once a week to keep it alive. Cook chicken drumsticks this way for taking on picnics or serving at buffet parties. Fragrant with ginger and anise, red-cooked chicken will surely become one of your favorites. Serves: 8 to 10 as part of a large menu, 4-5 as a main meal with rice Wash chicken well. Choose a saucepan into which chicken will just fit so that the soy liquid covers as much of the bird as possible. Put chicken into saucepan, breast down, then add all the ingredients except sesame oil. Bring slowly to the boil, then reduce heat, cover and simmer very gently for 15 minutes. Using tongs, turn chicken over, replace lid and simmer 20 minutes, basting breast with liquid every 5 minutes. Remove from heat and leave covered in the saucepan until cool. Lift chicken out of sauce, put on a serving platter and brush with sesame oil. This gives the chicken a glistening appearance as well as some extra flavor. Traditionally the chicken is put on a chopping board and cut in two lengthways with a sharp cleaver. Each half is chopped into 1 1/2 inch strips and reassembled in the original shape. If this proves too much of an undertaking, simply carve the chicken into joints. Serve at room temperature with some of the cooking liquid as a dipping sauce. 4 minutes, or until the cheese is just melted. Makes 46 croutes. a Gourmet 1969 favorite. Notes ********** RECIPE ENDS ******** 22365 1 -1 -1 -1.00 -1. Cream shortening, sugar and brown sugar together. Add the egg. In a separate bowl, sift together the flour, soda and cinnamon. Add it to the shortening mixture. Then, add the oats, nuts and vanilla. Mix well. Chill for an hour. Shape enough dough to make about the size of a walnut and place on a greased cookie sheet. Butter the bottom of a small glass, dip it in sugar and flatten out each dough ball. You don't need to rebutter the glass bottom, just resugar it each time. Bake at 350 degrees for 10 minutes. into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Mix breadcrumbs and cheese, finely chopped onion and seasonin. Beat together 1 egg and 1 egg yolk and use to bind mixture. Make into even sized sausage shapes (12) and roll in flour. Coat in beaten egg white and raspings. Fry in hot fat or oil. Glamorgan Sausages are particularly appetising served with fresh green salad and red peppers. An ideal dish for a summer's day picnic. British Egg Information Service Leaflet 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Heat beans and water to boiling in Dutch oven. Boil uncovered 2 minutes; remove from heat. Cover and let stand 1 hour. Add ham bone. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender. Stir in remaining ingredients. Cover and simmer 1 hour. Remove ham bone. Remove ham from bone and cut into bite-size pieces. Stir into soup. 12 SERVINGS (ABOUT 1 CUP EACH); 95 CALORIES PER SERVING. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 COVER THE BEANS with cold water and soak overnight. The next day, drain and discard water. Place oil in a 2-quart pot over medium heat and add the onions, carrots and celery. Cook for 5 minutes. Add the broth, beans, thyme, salt and pepper. Cover, reduce heat to low and cook until beans are soft, about 1 1/2 hours. Add lemon juice and serve. st bread. Rub one side of hot toast with cut side of garlic. Heat oil in Melt butter or margarine in a skillet over low heat. Add eggs and cheese. Cook,slowly,stirring,occasionally,until eggs are set and cheese is melted. Makes 4 servings. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. * Serrano Chiles should be seeded and chopped. ** Use Shredded Monterey Jack Cheese in this recipe. Cook and stir the bell pepper, onions, and chiles in the margarine in a 10 inch skillet until the pepper is tender. Heat the milk, water, salt and pepper to boiling in a 2-quart saucepan. Gradually add the grits, stirring constantly, and reduce the heat when they have all been added. Simmer uncovered, stirring frequently, until thick, about 5 minutes. Stir in the bell pepper mixture and cheese. 1.00ea 8275 Egg whites 4.00 8275 Confectioners sugar 1.00lb 8275 Lemon juice 1.00ts 8275 Walnuts,broken in Preheat oven to 350. Rinse, pat dry and trim stems of fresh mushrooms (halve if large). In a small bowl, lightly beat egg with salt and black pepper. Place sesame seed (or mix) in a small bowl. Pierce mushrooms with fork. Dip first into egg mixture, then into sesame seed. Place on a lightly greased jelly-roll pan. Bake until golden, 15 to 20 minutes. Serve hot. Yield: About 25 hors d'oeuvres 1.00ts 8276 White Wine: Wan-fu. Saute sesame seeds (dry with no oil) to a golden color. Put in blender and process to a powder-like texture. Mix with sugar. (This makes sesame sugar. ) Mix flour with enough water to make a batter-like consistency; it should not be too thin. Add baking powder and mix again. Remove banana peels and slice bananas diagonally about 1-1/2 in. apart. Roll in cornstarch. Heat oil to about 300 degrees. Dip banana pieces into batter, then into hot oil. Remove when they turn a light golden brown. Put on a plate and sprinkle with Sesame Sugar. Serve. 8276 for deep frying 0.00 8276 Sugar; for sprinkling 0.00 8277 Unsalted butter 1.00c Partially freeze steak to firm. Slice steak,diagonally,across the grain into 1/4" strips. Combine green onions,soy sauce,sesame seeds, rice wine and sugar. Place beef strips and marinade in plastic bag or utility dish,stirring to coat. Close bag securely or cover dish. Stirring once,marinate in refrigerator 30 minutes. Remove beef from marinade;reserve marinade. Thread beef strips loosely (weaving back and forth) on eight (9 to 10") bamboo skewers. Arrange skewers,not touching each other,in a 1 1/2 qt. rectangular microwave baking dish. Brush with reserved marinade;cover with waxed paper. Turning skewers over midway through cooking (bring inside to outside),microwave on high for 4 minutes. Rearrange skewers again and microwave on high 1 minute or until beef is slightly pink. (Do not overcook. ) Let stand,covered,2 minutes. Serve skewered beef strips on bed of cooked Oriental vegetables. Garnish with cherry tomatoes and parsley. Makes 4 servings. Finely chopped amount o Combine flour, salt and pepper in medium bowl; cut in butter until mixture resembles coarse crumbs. Stir in cheese and sesame seed. Combine soy sauce and 3 teaspoons water; stir into dry ingredients. Add more water, a little at a time, mixing lightly until dough begins to stick together. Turn out dough and press together on lightly floured board or pastry cloth; roll out to 1/8 inch thickness. Cut dough into 2 X 1 inch rectangles with pastry wheel or knife. Place on lightly greased baking sheets and bake at 400 degrees F. 8 to 10 minutes, or until lightly browned. Remove crackers to rack to cool. Typed by Syd Bigger. duce heat to 350F. Bake for 1 to 1-1/2 hours, basting chicken every 10 to 15 minutes with pan juices, until chicken is tender and orzo cooked, adding more water, if necessary, during baking if orzo seems too dry. Sprinkle with grated cheese before serving. Notes ********** RECIPE ENDS ******** exico by Diana Ke Marinate chicken cutlets in sesame oil, sugar, and tabasco sauce. Dredge in flour. Spray med skillet with Pam. Place chicken cutlets in hot pan, and brown slightly on both sides. Delicious served with Sesame Noodles! -1.00 veg 21599 Spaghetti Al Zenzero Entree Vegan 35436 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. quently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer In shallow dish, mix together flour, 1/2 tsp. garlic salt, onion salt, lemon-pepper seasoning and paprika. In another shallow dish, mix together butter, oil and remaining garlic salt and pepper. In a third dish, place sesame seeds. Roll each piece of chicken first in flour mixture, then in butter mixture, then in sesame seeds. Place chicken on a greased shallow baking pan. Bake @ 350 degrees, turning once, for about 1 hour or until fork can be inserted in chicken with ease. 1.00 veg 2 No-cholesterol sesame seeds replace traditional batter for these crunchy appetizers. Makes abought 20 pieces. In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof heavey-bottomed nonstick skillet or saute pan until just below smoking point. Add chicken strips and brown on both sides over medium heat; do not scorch. Place chicken strips on cookie sheet and bake in preheated 425* oven 8-10 minutes or until cooked through. To serve, line individual plates with lettuce leaqves and arrange chicken strips. Or compose a serve yourself platter. Garnish with orange rind. Serve with honey mustard sauce From an article in Modern Maturity Magazine Jun-July 1992 green chilies 2.00 c Stock 2.00 ts Fresh dill, chopped 2.00 tb Chopped fresh cilantro 0.50 ts Cayenne 0.25 ts Cumin Instructions: Combi If the breasts are whole, split them. Cut each chicken breast half crosswise into 1/2-inch strips. In a large bowl, combine buttermilk, 1 T of the lemon juice, Worcestershire, soy sauce, paprika, pepper, and garlic. Add chicken strips and toss to coat. Cover and marinate at room temperater for 1 hour, or refrigerate overnight. Preheat oven to 350F. Drain chicken well. In a large shallow bowl, toss bread crumbs with sesame seeds to mix. Roll chicken in crumbs to coat. Arrange in a single layer on a greased baking sheet. Drizzle melted butter over chicken fingers. Bake for 35 minutes. Meanwhile, in a nonalluminum saucepan, combine plum preserves, mustard, horseradish, and remaining 1 T lemon juice. Melt over low heat, stirring, until smooth. Serve chicken fingers hot or warm, with plum sauce for dipping, on the side. This is a bit more substantial than what one usually thinks of when dealing with Chinese Chicken Salad. The chicken breasts are cooked in the Chinese manner by boiling and then steeping off the heat. This gives chicken that is cooked but extremely juicy and tender. Sprinkle sesame seeds into small, shallow baking pan or cookie sheet with sides. Bake in preheated 350 degrees F (180 C) oven until golden, 5 to 8 minutes. Combine chicken, water, 1 tablespoon (15 mL) of the soy sauce, the salt and fivespice powder in 3 or 4-quart (3 or 4 L) sauce- pan. Cover and cook over high heat until water boils. Reduce heat and simmer 15 to 20 minutes. Remove from heat. Let chicken stand in water 1 hour. Remove chicken from water (reserve water) and drain. Remove and discard chicken bones. Cut meat into 1/2-inch (1. 5 cm) wide slices. Cut celery into diagonal slices. Heat reserved water over high heat until it boils. Add celery and cook until crisp-tender, 1 to 2 minutes. Drain celery well. Combine remaining 1 tablespoon (15 mL) soy sauce with oils, ginger and pepper in large bowl. Add chicken and celery. Toss until completely combined. Transfer mixture to serving dish. Sprinkle with sesame seeds. * boned, skinless chicken breast halves, cut into 3/4" wide strips For marinade, in a small mixing bowl combine teriyaki sauce, water, garlic, and ginger. Stir in chicken. Let stand 20 minutes at room temperature, stirring occasionally. Drain. Thread chicken, accordion-style, on two 10-12" skewers or four 6" skewers. Place on the unheated rack of a broiler pan. Broil 4-5" from heat for 3 minutes. Turn chicken and broil 2-3 minutes more or till chicken is tender and no longer pink. Sprinkle with toasted sesame seeds. Microwave Directions: Prepare as above, except thread marinated chicken on four 6" bamboo skewers and place in 8x8x2" baking dish. Micro cook, covered with waxed paper, on 100% power (high) for 3 1/2 -5 minutes or till chicken is no longer pink. Give dish a half-turn every 2 minutes. Per serving: 160 calories, 27 g protein, 4 g carbohydrates, 3 g fat, 72 mg cholesterol, 639 mg sodium, 268 mg potassium. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash the chicken pieces and pat dry. Place in a bowl. Combine the remaining ingredients except the sesame seeds in a blender and puree. Pour the mixture over the chicken and stir to coat all the pieces well. Refrigerate for at least 2 hours. Remove the chicken from the marinade and sprinkle with the sesame seeds. Place under the broiler for 5 to 6 minutes on each side. Serve hot. Makes 6 to 8 servings as hors d'oeuvres. ton skins 0.00 Oil for deep-frying 0.25 lb Preheat oven to 425F. In a mdeium-size bowl, combine 1/2 cup of the mayonnaise, dry mustard, and onion; mix to blend will. Add chicken and toss to coat. In a shallow bowl, toss bread crumbs and sesame seeds to mix. Roll chicken cubes in bread crumbs to coat. Place ina single layer on a baking sheet and bake for 10 minutes, until lightly borwned and crisped. Meanwhile, blend remaining 1 cup mayonnaise with honey and Dijon mustard. Serve as a dipping sauce with chicken ed onion and Mix the egg yolk with 1 teaspoon of water. Preheat oven to 350 degrees. Line 2 cookie sheets with parchment paper. Prepare sesame seeds. Reserve 1/4 cup to garnish cookies, coarsely grind remaining seeds. Combine ground sesame seeds, sifted flour, baking powder and baking soda in a bowl. In a mixing bowl, cream shortening and sugar until fluffy. Add eggs one at a time and beat until smooth after each addition. Add vanilla and stir to combine. Add dry ingredients to creamed mixture a little at a time and mix until well combined. Dough will be moist and pull away from sides of the bowl. Dust a work surface with about 1/4 cup flour. Knead the dough to form a smooth ball. To shape each cookie, roll 1 tablespoon of dough into a ball. Press lightly with palm of your hand on cookie sheet. Place cookies 3 inches apart on cookie sheets; freeze for 20 minutes. Brush cookies with egg wash. Press reserved sesame seeds into dough. Bake for 15 - 20 minutes or until lightly browned. Remove and allow to cool. Store in airtight cookie tin for up to 2 weeks. Makes 50 cookies. From The Gazette, 91/02/1 3. 0000011766 0000011766 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011767 0000011768 0000011768 0000011768 0000011768 0000011768 0000011768 *substitute: 1 pk (10 ounces) frozen whole Kernel corn. cook 7 minutes Until corn is tender. Prepare corn as directed. Cut enough kernels from ears to measure 1-1/2 cups. Mix all ingredients in 1-1/2-quart saucepan. Cover and cook over medium heat 15 minutes or until corn is tender. 4 SERVINGS; 165 CALORIES PER SERVING. 0000011768 0000011768 0000011768 0000011768 0000011768 0000011769 0000011769 0000011769 0000011769 "Set these Sesame Corn Chips next to a bowl of homemade guacamole for a surefire hors d'oeurves success. A pitcher of spiced tomato juice would provide a pleasing addition. 350~F. 18 to 25 minutes Preheat the oven to 350~F. Stir together the flours, salt, and toasted sesame seeds in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Add the soy sauce and blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch. Sprinkle with salt if desired and roll over the top of the dough with the rolling pin to press in the salt. With a sharp knife, score the dough into 2-inch squares. Prick each square 2 or 3 times with the tines of a fork. Bake for 15 minutes. Turn over and continue baking another 32 to 20 minutes. Cool on a wire rack. These crackers will crisp as they cool. If they are not crisp enough after cooling, put them back in the oven for a few minutes longer and allow them to cool again. Yield: 40-50. VARIATION: Try other roasted seeds, such as poppy seeds. sley leaves 0.00 (stems removed) 2.00 tb Lemon juice 1.00 tb Tahini or peanut butter 0.00 OR- sunflower seed butter 1.00 tb Applesauce; -=OR=- 1.00 pn Sugar or a little Honey Instructions: Blend all ingredients in Prepare like a vinaigrette dressing. The dry mustard will be the emulsifier for the oil and vinegar. This won't have the peanutty taste that the other has, but you can experiment with the addition of peanut butter and garlic in this recipe. My suggestion is 2 tbsp of PB and 1 tbsp of roasted garlic. Also, you may want to convert this recipe. It yields about 1 1/2 quarts. Notes ********** RECIPE ENDS ******** .00 RINSE THE JELLYFISH WELL in cold running water and drain. Put it in a stainless steel bowl and cover with boiling water. Let the jellyfish sit in the water for about 15 minutes or until it is tender. Drain and continue to soak at least 6 times in several changes of cold water. Drain thoroughly and blot dry with paper towels and set aside. Mix soy sauce, sesame oil, vinegar and sugar in a small bowl. Toss the jellyfish well in this sauce and let it sit for at least 30 minutes. Just before serving, garnish with the sesame seeds. Serves 4 as part of a Chinese meal or 2 as a single dish. 4877 Whole milk, very 1.00c 4877 Hot 0.00 4877 Whipping cream, 0.50c Partially freeze chicken and slice thinly against the grain. Transfer to a deep, medium bowl. Soak dried mushrooms in hot water for 30 minutes; drain well and shred. For the Marinade; mince garlic and ginger in food processor. Add remaining ingredients and process for 2 seconds. Pour over chicken, turning to coat. Cover and marinate for 30 minutes at room temperature or up to 4 hours in refrigerator, stirring occasionally. For the Sauce; mix together all of the ingredients in a food processor until well-blended. Set aside. (NOTE: Marinade can be prepared up to 2 days ahead and refrigerated. ) For the Stir-Fry; Heat wok or large skillet over high heat. Add 1 tablespoon each peanut and sesame oil. Add chicken and stir-fry quickly until pieces are opaque; DO NOT OVERCOOK. Remove pieces to a bowl or large plate as they cook. Repeat with remaining oil and chicken. (NOTE: Recipe can be prepared ahead to this point. ) Return all of chicken to wok, add mushrooms, sesame seeds, and sauce; stir-fry until heated through. Mix in half of the lemon slices. Taste and adjust seasoning with salt and pepper. Arrange on warmed serving platter. Garnish with remaining lemon slices and serve with fluffy white rice. 2.00ts 4879 To 3 ice cubes 2.00 4880 PATTI --------- 0 Cook spaghetti, drain and rinse with cold water (adjust how much spaghetti you make depending upon how hungry you are!) Mix peanut butter with a few teaspoons of warm water until creamy and light in color. Add sesame oil, dash soy sauce, dash Tabasco to taste. Pour over spaghetti. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 From "Sundays at Moosewood Restaurant. " Serves 4 to 6 as an appetizer or side dish. Sauce In a blender or food processor, puree all the sauce ingredients until free of lumps. Cook the noodles until tender and drain immediately; toss with the sauce. Serve at room temperature, topped with mung bean sprouts, peanuts and scallions. Note: If you're not serving this soon after preparation, the noodles might clump together. Should this happen, stir in a little warm water and soy sauce just before serving. watch closely. They don't taste good burned! It usually takes about 30 minutes to toast but check at 15 - 20 minutes for crispness. Put warm seeds in a bowl and toss with a little melted butter and salt. From: Sue Tolene Date: 10-10-95 Home Cooking Notes ********** RECIPE ENDS ******** ing to a boil over high heat. Cook noodles until al dente. Rinse in cold water, drain well, and toss with sesame oil. In another bowl, mix sesame paste, chicken broth, sugar, salt, pepper, ginger, garlic, and vinegar using a wire whisk. Add noodles (once cool) and bean sprouts to above mixture and blend well. Taste. Adjust seasoning if desired. Place noodles in glass bowl, cover with plastic wrap, and refrigerate for two hours. Remove from refrigerator, divide onto small plates, top with cucumber and chives. Makes four small servings. Enjoy! Let me know how you enjoyed it. the liquid. TO SERVE: Pour the miso dressing into a bowl and rub the spinach paste through a sieve into the dressing. The stir the mixture until it turns a soft, delicate green. Sprinkle with a 1/4 t of Kona Sansho powder. Add the bamboo shoots, and stir together gently. Serve at room temperature. Prepare pea pods as directed. Heat oil in 10-inch skillet over medium-high heat. Add bell pepper and sesame seed. Saute about 2 minutes or until pepper is crisp-tender. Add pea pods. Saute about 2 minutes or until hot. 6 SERVINGS (ABOUT 2/3 CUP EACH); 65 CALORIES PER SERVING. k 14311 Crushed red pepper 1.00ts l 14311 BASTING SAUCE --------- 0.00---- If fish fillets are large, cut into 4 serving pieces. Sprinkle both sides with salt. Heat margarine and oil in 10-inch skillet over medium heat until hot. Cook fish about 10 minutes, carefully turning once, until brown on both sides. Remove fish and keep warm. Cook and stir sesame seed in same skillet over medium heat about 5 minutes or until golden brown; remove from heat. Squeeze lemon over sesame seed. Stir in basil. Pour over fish. Sprinkle with parsley. 4 SERVINGS; 215 CALORIES PER SERVING. tb q 14311 Wine vinegar 1.00tb r 14311 Finely minced onion 1.00tb s 14311 Finely minced bell pepper 1.00tb t 14311 (red or green) Trim excess fat from pork; cut into 1 inch cubes and set aside. Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff). Stir in pork cubes; let stand 30 minutes. Meanwhile, prepare Sweet & Sour Sauce; (see below) keep warm. Heat oil in medium saucepan over medium-high heat to 300F. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. Remove and drain on paper towels. Repeat with remaining pork. Serve immediately with warm Sweet & Sour Sauce. SWEET & SOUR SAUCE: Combine sugar, vinegar, catsup, water, teriyaki sauce and cornstarch in small saucepan. Cook over high heat, stirring constantly, until thickened. Typed by Syd Bigger. 2.00 ts Chives Minced 1.50 ts Lemon Juice 1.00 pk White Bread Instructions: Finely chop mushrooms. Saute for 5 minutes in butter. Blend Trim excess fat from pork; cut into 1 inch cubes and set aside. Thoroughly combine cornstarch, teriyaki sauce and sesame seed in medium bowl (mixture will be very stiff). Stir in pork cubes; let stand 30 minutes. Meanwhile, prepare Sweet & Sour Sauce; (see below) keep warm. Heat oil in medium saucepan over medium-high heat to 300oF. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. Remove and drain on paper towels. Repeat with remaining pork. Serve immediately with warm Sweet & Sour Sauce. SWEET & SOUR SAUCE: Combine sugar, vinegar, catsup, water, teriyaki sauce and cornstarch in small saucepan. Cook over high heat, stirring constantly, until thickened. Typed by Syd Bigger. Defrost before serving. Notes ********** RECIPE ENDS ******** 2274 slivers 0.00 Gently stir scallops with oil, soy sauce, wine, egg whites and ginger. MArinate for 1 hour. Combine bread crumbs and sesame seeds, roll sea scallops in this mixture or put crumbs and seeds in large plastic bag and add scallops a few at a time; close bag tightly and shake to coat scallops. Arrange coated scallops in single layer on shallow non-stick baking pan, sprayed with cooking spray. Bake uncovered in preheated, very hot 475 degree oven for about 6-8 minutes. 0.00 MARINADE: Combine sesame seeds and gingerroot in container of electric blender or food processor. Cover, whirl until blended. Add vinegar, sesame oil, cold water, honey, salt and red pepper. Whirl until blended. Transfer the marinade to a large bowl. Add the shrimp and toss to coat. Cover with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minutes. SAUCE: Whisk honey, vinegar, soy sauce, sesame oil and mustard in small bowl. Reserve. Heat peanut oil in large skillet over medium high heat. Working in batches, lift shrimp from marinade with slotted spoon or spatula to skillet. Saute until shrimp just begin to curl, 1-3 minutes. Serve with sauce. 2275 Garlic clove 1.00 2275 Hot red chile, dried 1.00 2275 Ginger root, grated fresh Drain shrimp well on paper towels. Mince shrimp finely. In a bowl, mix shrimp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Stir in Five Spice Powder, salt and pepper; mix well. Press shrimp mixture evenly and firmly onto slices of bread. Sprinkle with sesame seeds and press on firmly. Heat 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Drain on paper towels. Cut into fingers and garnish with green onion daisies. ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbs eam 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream. "The flavor of sesame comes through very nicely in these crispy crackers. Try them wih your favorite chutney or with cream cheese and jam. If you are feeling extravagant, spread them with sour cream and caviar. 325~ F 20 to 25 minutes Preheat the oven to 325~ F. In a food mill or blender, grind the sesame seeds until coarsely broken. A food processor will not effectively grind this small quantity. If preferred, you can leave the seeds whole. In a large bowl or in the food processor, stir together the flour, seeds, and salt. Add the oil and blend until the mixture resembles coarse meal. Blend in enough of the water, a little at a time, to form a dough that will hold together in a cohesive ball. If necessary, add up to 1 additional Tablespoon of water. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to 1/16 inch thick. With a sharp knife or cookie cutter, cut in desired shapes approximately 2 inches across. Arrange on an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Brush the tops lightly with the egg mixture. Bake for 20 to 25 minutes, or until the crackers are light to medium brown. Cool on a rack. Yield: 85-90. biscuits or pastry dough. Bake at 400F. for 15 minutes, or until well browned. This recipe dates from 1938. Bring the stock to a low boil. Beat sesame paste with water & lemon juice in a bowl. Add a cup of hot stock & stir together. Remove stock from heat & pour in sesame mixture. Garnish with herb & serve with bread. Jack Santa Maria, "Greek Vegetarian Cookery" ke the cake layers in the middle of a preheated 375f oven for 18-20 minutes or until pick test. Let cake layers cool in the pans, covered with kitchen towels on large racks. In a large pot, combine first seven ingredients. Cut spare ribs into serving size pieces (I prefer small back ribs for this recipe) and place in pot with sauce. bring to a boil and simmer for 30 minutes, turning ribs occasionally. Remove ribs from sauce and place in a single layer in a shallow baking pan. Skim fat from sauce and baste meat with some of the sauce. Bake at 350 for 30 minutes or until tender, occasionally turning and basting with remaining sauce. Broil ribs for about 5 minutes to finish browning. Note: Par-boiled ribs can be grilled on the barbecue, but baste with sauce only during the last 5 minutes. I usually serve these ribs with steamed rice and a leafy salad. I hope you enjoy these ribs as much as I do. JOYCE in L. t in the butter, one Tbsp at a time. Beat in expresso powder and a pinch of salt. Beat the buttercream until it is combined well. If necessary, chill the buttercream, covered Blend 1 tbsp each soy sauce and sesame oil with cornstarch; stir in chicken. Let stand 10 minutes. Break vermicelli in half and cook according to package directions, omitting salt; drain and keep warm in large mixing bowl. Dissolve sugar in remaining soy sauce, sesame oil and vinegar; set aside. Heat 1 tbsp vegetable oil in hot wok or large skillet over high heat. Add chicken and stir fry 3 minutes, remove. Heat remaining vegetable oil in same pan. Add carrot and snow peas;stir fry 1 minutes. Add remaining 3 ingredients and stir fry 1 minutes longer. Remove from heat; stir in chicken and venegar mixture. Pour over vermicelli and toss together to combine. Serve immediately. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt oleo in 13 x 9 pan. Sprinkle crumbs and stir until all crumbs are moistened. Spread on bottom of pan, and press down. In order of the recipe, layer coconut, chocolate chips, etc. The final step is to spread Eagle Brand milk evenly over the entire top. Bake at 350 degrees for 25 min. Cool. Cut into squares. Brown sugar 1.00 ts Salt 0.50 ts Freshly ground pepper Instructions: Food for people who've accomplished great things. In glass bowl combine scallops, lemon and lime juices, olive oil, salt, pepper, tabasco, coriander, tomatoes, green pepper, onion and garlic. Cover and marinate in refrigerator overnight. The flavor of the seviche improves as it marinates and it usually takes two to three days. Serve cold for a light luncheon or elegant appetizer. You may serve it alone, in a pineapple boat, fresh coconut, or hollowed- out orange halves. weet and Sour Onions Beer Cheese Dip and Pretzels Austrian Liptauer Che 1ST LAYER: Mix all together and press into a 9 x 13 pan. Bake at 350^F for 15 minutes. 2ND LATER: Mix together and spread over cooled crust. REMAINING LAYERS: Prepare and layer in order given. Top with the Cool Whip and grated some chocolate over all. Keep refrigerated. dly one minute. Remove the onions from the heat and drain in a colander. Rinse in cold water. When they are cool, Fill tall glass with ice. Pour in ingredients except schnapps. Mix and float schnapps. Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover and cook over medium low heat about 25 minutes until the onions are tender. Cool in liquid. If there is too much liquid * rib-eye or New York steak, sliced paper thin Place an electric wok electric skillet in the center of the table. Arrange meat, seafood, vegetables and tofu on platters. Place rice in a serving bowl and set on the table. Set out bowls of pickles. Set each diner's place with a plate, chopsticks (forks for the timid), a rice bowl and a small plate for pickles, plus individual bowls of dipping sauces. Bring broth and kombu to a simmer in the wok or skillet. Remove and discard kombu if used. Let diners select and cook their own meat and vegetables in the broth, using their chopsticks or forks. At the conclusion of dinner, pour remaining broth into bowls and pass around the table. PER SERVING (not including pickled vegetables or sauces): 515 calories, 41 g protein, 67 g carbohydrate, 10 g fat (3 g saturated), 89 mg cholesterol, 205 mg sodium g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/9 3. ~=> Austria Liptauer Cheese 8 oz dry curd co This mixture is sufficient to coat six pounds of chicken. In a large jar, shake together the flour, salt, pepper, crumbs, paprika, basil, thyme and garlic powder until evenly mixed. Place mixture in a plastic bag. If using only 3 pounds of chicken, place half of the mixture in a tightly sealed jar and reserved for later use. Moisten the chicken pieces with milk or water. Place chicken pieces, one at a time, in the bag and shake until evenly coated. Bake coated chicken pieces in a greased shallow pan at 350 degrees F for 45 - 60 minutes. From The Gazette, 91/01/16 Cheese Ball Serves :3 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sort and rinse beans. Place in soup kettle or dutch oven. Cover with water and bring to a boil. Boil 2 minutes. Remove from heat. Let stand 1 hour. Drain beans and discard liquid. In the same kettle, place ham bone or hocks, 3 quarts of water and beans. Bring to a boil; reduce heat and simmer, covered, 1 1/2 hrs or until meat easily falls from the bone. Remove bones from broth and, when cool enough to handle, trim meat. Discard bones. Add ham, onion, celery, carrots, salt, pepper and thyme. Simmer, covered, 1 hour or until beans are tender. Add tomatoes and brown sugar. Cook for 10 minutes. Just before serving, add spinach. Yield: 5 quarts. From Country Woman, Debrah Amrine Divide the mixture into thirds, about 1 cup each. To one portion beat in blue cheese; to a second portion stir in the garlic powder. Shape each portion into a ball; chill 30 minutes till slightly firm. Roll the b Mix all ingredients over ice, From the Sheridan Bar, Shannon Airport. eese ball in the chopped pecans. Roll the plain cheese ball in black pepper. Chill at least 1 hour more till cheese balls are firm. Serve with crisp crackers. Makes 3 cheese balls. Notes ********** RECIPE ENDS ******** 00004867 0000004831 Pour into collins glass and stir. 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004867 0000004868 0000004868 0000004868 0000004868 0000004868 0000004868 Brown beef in hot oil in a skillet,about 5 minutes. Add water chestnuts,red bell pepper,scallions and pepper. Cook,2 minutes longer. Mix broth,water,soy sauce and cornstarch;stir into beef mixture. Cook and stir until mixture thickens and comes to a full boil. Stir in rice. Cook;remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings. 0000004871 0000004871 0000004871 0000004871 0000004872 0000004872 0000004831 Split chicken breasts in half. Rub with salt, cover and chill for 2 hours. Pour off any liquid that forms, and place chicken in a heatproof bowl that will fit inside a steamer. Cover with onions and ginger. Steam over boiling water for 30 minutes. Remove from heat and let chicken and cooking juices cool. Pull meat off bones in large pieces and place in a plastic bag with cooking juices and sherry. Seal bag and refrigerate for at least one day or as long as four. Turn bag occasionally to distribute marinade. To serve, remove meat from marinade, cut in bite-size pieces, and arrange on a serving dish. 0000004876 0000004876 0000004876 0000004876 0000004876 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004877 0000004878 0000004878 0000004878 0000004878 0000004831 Soak mushrooms in warm water until caps are tender, 15 to 30 minutes. Drain and squeeze gently to remove some of the water. Cut off and discard stems; thinly slice caps. Set aside. Rinse fish and pat dry. Cut fillets into 1-by 1 1/2 inch pieces; set aside. Place a wok or 3 to 4 quart saucepan over high heat. When hot, add oil and swirl to coat cooking surface. Add ginger and stir until fragrant, about 30 seconds. Add mushrooms, fish and red-in-snow; stir until fish turns opaque on outside, about 1 minute. Stir in broth, tofu, soy sauce, sherry and sugar; bring soup to a boil, stirring occasionally. Pour into a tureen and sprinkle with green onions and sesame oil. Makes 4 to 6 servings. Per serving: 201 Calories, 20 g Protein, 7 g Carbohydrates, 2 g Saturated Fat, 3 g Monounsaturated Fat, 4 g Polyunsaturated Fat, . 2 Omega-3 Fat, 33 mg Cholesterol, 970 mg Sodium. Note: Fish, Cod, Rockfish, Snapper, Orange Roughy, can be substituted for catfish. Red-cooking is a form of stewing with a seasoned liquid containing soy sauce and spices. If serving more people, get more chickens. Chickens should not exceed about 4 lbs. each. Marinating: Wash chicken thoroughly under cool water: dry. Cut off fat pockets around cavity opening. Place chicken in snug bowl. Brush or rub dark soy sauce into skin; let stand in bowl for 30 minutes; repeat brushing several times. Remove from bowl. Braising: In wok heat oil for braising under medium high flame. When oil is hot, but not smoking, quickly lower chicken into oil. Protect yourself against splattering oil by holding wok lid over wok; don't actually cover it. Using large spoon, baste chicken with hot oil, & turn once or twice so skin browns evenly (about 10-15 minutes). Carefully remove chicken from wok, trying not to break skin. Stewing: Chop green onions into 2" sections. Heat peanut oil in heavy pot or dutch oven, in which chicken will fit snugly. When oil is hot, add green onions & ginger. Saute until onions are lightly brown. Add water, sherry, thin soy, star anise & salt. Bring mixture to boil. While liquid is heating, loosely tie legs of chicken together with a piece of twine. Lower chicken into boiling liquid. Bring liquid to boil again, then reduce heat for very slow simmer. Chicken should actually be floating free in liquid. Cover & simmer for about 1 hour or until chicken is very tender. Leave chicken in covered pot until 5 minutes before serving. Then remove it carefully to serving platter; remove twine. Remove all but 1 cup of liquid from pot (including onion pieces). Bring liquid to boil; thicken slightly with cornstarch paste; glaze with sesame oil. Pour sauce over chicken & serve. From the sunny kitchen of Matt Rosen, White Rock, BC. Enjoy!! tly floured board roll out dough 1/4-inch thick and square shaped. Spread two thirds of dough with a quarter of the softened butter; fold unbuttered third over cen * Note: Dried chile should be seeded and sliced. ** Wood ears should be softened in hot water and cut into strips. Butterfly shrimp and press as much liquid from shrimp as possible, using palms of hands to prevent breaking. Place shrimp in bowl. Mix wine with egg white and add to shrimp. Mix to coat well. Sprinkle with 1 1/2 teaspoons cornstarch and toss to coat. Heat oil in wok or skillet to 350F and add shrimp. Cook until shrimp turns pink in color. Drain shrimp on paper towels. Remove all but 1 teaspoon oil from wok and heat. Add chile and stir-fry until dark, but not scorched. Add celery and wood ears and stir-fry until well-mixed and glistening. Combine soy sauce, sugar, coriander and chicken broth and add to wok. Cook until simmering. Mix remaining 1 teaspoon cornstarch with a few drops water to make paste and stir into liquid in pan. Add shrimp and orange peel and stir to heat through and coat well with sauce. Makes 6 to 8 servings New York. Mix ingredients over ice and top with creme de menthe. From the Sheridan bar, Shannon Airport. Serves :5 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients except cream over ice and strain. Top with cream. From the Sheridan Bar, Shannon Airport. eled and 0.00 diced 2.00 tb White wine 8.00 Tomatillos husked cored 0.00 and cut in one-quarter 0.00 inch dice 4.00 Tomatoes seeded and cut in 0.00 one quarter inch dice 1.00 pt Yellow cherry tomatoes 0.00 seeded and cut in on Melt 1 tablespoon butter in heavy large medium saucepan over medium-high heat. Add shallots and saute' until just tender, about 3 minutes. Add Cognac and simmer until liquid is reduced to 1 tablespoon, about 4 minutes. Stir in chicken and beef stocks. Simmer until reduced to 1/3 cup, about 10 minutes. (Can be prepared 1 day ahead. Chill. ) Bring stock mixture to boil. Add cream and simmer until liquid is reduced to 1 1/2 cups, about 20 minutes. Season with salt. Keep warm. Pat shark steaks dry. Season with salt. Sprinkle both sides of shark generously with pepper. Melt remaining 2 tablespoons butter in heavy large skillet over medium-high heat. Add shark and fry until cooked through, about 4 minutes per side. Transfer to plates. Serve with sauce over or under the fish. g. Notes ********** RECIPE ENDS ******** bacon slice. Wrap bacon around turkey meat and thread 4 pieces onto each of 4 oiled metal skewers, taking care that the bacon Add the beaten yolks of eggs to the corn and mix thoroughly. Stir in the milk and seasonings. Add the stiffly beaten whites. Pour into a buttered baking dish, set dish in pan with hot water and bake at 350-F about 30 minutes. nutes. *KENTUCKY MARINADE* Process all ingredients in a blender of food processor until thoroughly combined. Mariande can be stored in a covered jar in refrigerator for 3 days. days in advance. Fill mold with distilled water. Freeze until firm throughout. Remove fro Mix shortening and sugar together; cream well. Add egg and vanilla. In a separate bowl, mix all dry ingredients together. Add alternately to shortening/sugar with the pineapple. (You may wish to add a little more pineapple and flour to make the mixture stiffer). Add nuts and raisins. Drop onto lightly greased cookie sheet. Bake at 375F for 12 minutes or until light brown. otatoes in the bottom. Add half the meat pieces, seasoned and sprinkled with rosemary. Layer with SALAD: Drain all the beans and chop the vegetables. Mix together and put into glass gallon jar. In medium saucepan, mix dressing ingredients together and then heat until sugar has dissolved. Pour over the beans and mix thoroughly. Let sit in fridge for at least 24 hours to blend the dressing and the beans. The longer it sits, the better it is. Will keep in the fridge for weeks and weeks. **NOTE** I find that I have to make 4 times the brine recipe in order to cover the beans in a one gallon jar. f of the tomatoes and peppers. Rinse all the vegetables. Cook tomatoes, onions, celery and peppers together until soft and mushy. Force through a food press or very fine strainer. Place the strained mixture in a soup kettle and add the remaining ingredients. Boil 10 minutes. Pour into hot, sterilized jars and seal. Makes about 6 Pints. not using an ice cream maker, pour sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6 to 8 hours or until frozen. Remove sorbet fr Into a large bowl, sift the dry ingredients, and dig a well in the center of the sourdough starter. Blend the dry mix into the starter from the edges with enough flour to knead until smooth and shiny. Place in greased bowl and let rise until almost double. Shape into 2 loaves and place in greased bread pans. Bake at 375 degrees F until done. Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook beef in 3 cups of water until almost tender. Add vegetables and seasonings. Cook over low heat until tender. Turn into baking dish. Make biscuits by combining dry ingredients and cutting in shortening until mixture resembles coarse crumbs. Make a well in the centre and add the milk all at once. Stir batter vigorously until it comes freely from the side of the bowl. Knead lightly on a floured board for a few seconds and pat into a thickness of 1/2-inch. Cut into 1-1/2 inch biscuits and place biscuits over surface of stew. Bake at 450F until biscuits are golden brown. Serves 4. nel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Combine flour, white sugar, brown sugar, cinnamon, allspice and butter until moist and crumbly. arlic, cayenne, black pepper, salt and hot pepper/butter. Notes ********** RECIPE ENDS ******** 15920 Ground Cinnamon 2.50tb e 15920 Hot Water 2.00tb Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. * Mixed. -- Chop, process or mince the meat. Cook onion in the fat until soft. Add the meat and garlic, stirring well; then raise the heat so that the meat browns. Turn it over in large sections with a spatula, so that it browns all over. Pour off any surplus fat. Add some of the liquid and bubble gently for 5 minutes. Sprinkle on flour or cornstarch, stir again and add the remaining liquid. Let it bubble to a rich sauce, adding the various flavorings to taste. -- Meanwhile scrub, boil and peel the potatoes. Set aside a couple and slice them thinly. Mash the rest with the milk and butter, seasoning to taste. Put the meat into a shallow dish. Spread the mashed potato on top and, with the slices, make a ring around the edge. Scatter the cheese over, and brown under the broiler at a moderate heat, or at the top of a hot oven. Once the dish looks an appetizing golden color, it can wait a while in a low oven without coming to any harm. (From Grigson's OBSERVER GUIDE TO BRITISH COOKERY) 2.00 Cook potatoes in salted water to cover. Drain, cool and peel. Mash in large bowl with butter, milk and season to taste with salt and pepper. SEt aside. Saute beef until browned, stirring to keep meat crumbly. Season to taste with salt and pepper. Add tomatoes, mushrooms, parsley, tomato paste, worcestershire and gravy. Stir to mix. Add peas and cook about 5 minutes. Turn mixture into casserole. Spread potatoes evenly over meat. Bake at 400 degrees 40 minutes until top is crispy brown. Mix to dissolve sugar, evaporated milk, and juice of fruit. Add cream and pineapple. Put mixture in a 2 qt. ice cream freezer and top to line with whole milk. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soften sherbet. Add strawberries and pecans; mix well. Add bananas. Serve. 0 Egg; beaten 0.50 c Milk 1.00 c Flour 1.00 ts Salt 1.00 ts Pepper, black Instructions: Heat two inches of oil in a skillet to 325 F. Beat the egg and milk together. Make a seasoned flour dredge. Dredge the livers in the egg mixt Blend the cheddar cheese and the sherry well. Blend in the sour cream and then add all the rest of the ingredients. Serve at room temperature. Makes about 2 cups of dip. SUGGESTED DIPPERS: Celery, Carrots, Radishes, Tomatoes, Polish Sausage, Cantaloupe, Crenshaw or Casaba Melon ur minutes. Drain the livers on a paper- towel lined platter (me, I use paper towels on top of newspapers). Serve with cream gravy. Cut Lengthwise Through Top Of 1 Lobster Shell. Press Shell Open. Starting At Cut End Of Tail, Carefully Loosen Lobster Meat From Bottom Of Shell. Coarsely Chop & Set Aside. Repeat Procedure With Other Tail. Combine Potatoes And Onion, Garlic, Water & Clam Juice. Bring To A Boil. Cover & Reduce Heat & Simmer 12 Min. OR Until Tender. Set Aside. Position Knife Blade in Processor; Add Potatomixture. Process Until Smooth. Return 1 C. Potato Mixture To Saucepan. Add Sour Cream, Stirring Well. Add Remaining Potato Mixture; Stir Well. Place Over Low Heat; Add Lobster, Thyme, Pepper & Dry Sherry. Cook 8 Min. OR Until Lobster Is Done, Stirring Constantly. (Fat 5. 6, Chol. 87) Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover Combine cheese, sherry and mayonnaise in small bowl. Beat until smooth. Add remaining ingredients. Mix well. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 de Cover the chesnuts with cold water and the tea leaves and bring to boil in a small saucepan. Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water. Leave the brown membrane intact. Put 3/8 pt of water, sugar and the chestnuts into a saucepan and bring to boil. Reduce heat and simmer 20 minutes, the stir in Soy Sauce. Simmer for 5 minutes, remove from heat, and cool to room temperature before draining and serving. HQ|DNvDMsGPvLUzMWyFOt@IjBHeAGd@Ed=De:Bg8Ag9Ai9Bh8Ag9Bd6>[/4M#) garlic and ginger until onions are soft but do not let them brown. Add chilies, turmeric, and curry leaves and fry 1 minute longer. Add coconut milk and salt and stir while bringing to simmering point. Simmer uncovered for 10 minutes, then add shrimp and cook 10-15 minutes more. Remove from heat and add lemon juice to taste. Chez J. Bake at about 300 until their crisp. Shell, devein, and rinse shrimp. Sprinkle with salt and let sit 10 minutes. Remove seeds from chili peppers and crumble into small bits. Set aside. Combine oils and set aside. In 4 shallow ovenproof baking dishes, divide the shrimp, chili pepper, and oil. Place in a 425 degree oven and bake for 8-10 minutes until shrimp turn pink, tossing shrimp once or twice during baking. Remove and sprinkle with paprika and chopped parsley. Serve immediately with fresh country bread for soaking up the oil , are all good, too. ) :) Source: The diabetic echo via Terrye Newkirk to Bob Trube Notes ********** RECIPE ENDS ******** Boil & stir for one minute more. 4. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. Greek Tomato Sauce: Heat olive oil in a large, heavy iron skillet; saute onions and garlic together until transparent. Add tomatoes, parsley and oregano. Simmer, covered, until the tomatoes are very tender, 20-25 minutes. Add remaining ingredients and cook another 20 minutes. Sauce keeps well refigerated, for 3-4 days. Makes about 6 cups. Mix 2 cups of the sauce above with the clam juice. Place shrimp in the bottom of a heavy skillet or casserole. Cover with the sauce and top with the Feta. Place skillet on high heat and bring to a fast simmer, covered. Reduce heat and cook until shrimp are cooked, or about 8-10 minutes. Uncover, stir cheese to mix and serve. May also be baked at 475 deg F, rather than cooked on the stove-top. Bake for about 15 minutes, uncovered, or until bubbly. Suggestions: Good served over spiral vegetable flavored pasta. Substitiue: Rock Shrimp, Scallops or Orange Roughy ds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" * Half as much if using Chili PASTE. Add 1 tsp salt and 1 tbsp water to the shrimp and mix gently; let stand 10 minutes; rinse in a colander under running water; drain and dry with paper towels; marinate the shrimp in A; mix B, C & D separately and set aside; heat 3 tbsp oil in a preheated wok; stir-fry the shrimp until just done and remove from wok; add 1 tbsp oil, if needed, and heat; add B and stir-fry until fragrant; add C and stir-fry until hot; add D and stir-fry until the mixture thickens; add the cooked shrimp and heat through; put half the rice in each of two serving dishes; top with the shrimp mixture. Serves 2. From Chuck Ozburn. the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as Shell and devain the shrimp. Rinse well and pat dry. Set Aside. Heat the butter in a skillet and add the onion. Add the chili. Cook briefly and add the shrimp, salt and pepper to taste. Cook, stirring often, about three minutes. Add the cardamom and cumin and stir. Add the lime juice, sour cream, and yoghurt. Bring gently to a boil stirring. Sprinkle with coriander and serve hot with saffron rice. -1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 MARINATE THE SHRIMP in the egg white and cornstarch for 20 minutes in the refrigerator. Fry the shrimp in 1 1/2 cups oil at a moderate temperature (325F). Or, to simplify, stir-fry them in a wok in 3 tablespoons of oil just until they turn opaque. Remove them from the wok. Brown the ground pork in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Stir in the cooked shrimp to coat them with the sauce. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade. Refrigerate leftovers. Enjoy! Notes ********** RECIPE ENDS ******** Thaw 1 sheet puff pastry as directed on package. Heat oven to 350 degrees. Unfold pastry and place on lightly floured surface. Roll into 10-inch square. Fold in half and roll to seal edges. Cut crosswise into 4 equal pieces. Place on ungreased cookie sheet. Bake about 20 minutes or until golden brown. While pastry is baking, heat margarine in 2-quart saucepan over medium heat. Cook onions in margarine about 2 minutes, stirring occasionally. Stir in flour. Cook over medium heat, stirring constantly, until mixture is bubbly; remove from heat. Gradually stir in milk and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. Heat until hot. Split each pastry horizontally with fork. Spoon shrimp mixture over bottom half. Top each with remaining pastry half. Garnish with parsley if desired. 4 SERVINGS; 585 CALORIES PER SERVING. r the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. * To make tamarind liquid, pour 1/2 cup boiling water over five or six fresh peeled tamarind pods, and let sit for 30 minutes. Then pour through a strainer into a bowl, pressing as much of the pulp through as possible. Shell the shrimp. Cut them in half lengthwise, toss them in corn- starch and sesame oil and refrigerate for at least 30 minutes. Combine the tamarind liquid, salt, fish sauce, sugar, and lemon juice and set aside. Combine ginger, chili peppers, and shallots, and set aside. Heat the oil in a skillet or wok until hot but not smoking. Add the shrimp and stir quickly to separate them. Remove the shrimp when just pink and drain in a colander. Remove all but two tablespoons of oil from the skillet, heat the remaining oil over high heat and add the ginger/chile combination. Stir until fragrant, then add the tamarind sauce. When boiling hot, add the shrimp and stir over high heat for a minute or so, until the sauce is reduced. Serve garnished with coriander leaves. Calories per serving: 424 Number of Servings: 4 Fat grams per serving: 14 Approx. Cook Time: 1:15 Cholesterol per serving: Marks: in to make jelly, the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin, use an equal volume of apple juice, which is rich in pectin, and a satisfactory jelly will be obtained. Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. Too small a proportion of 4 c Long Grained Rice (Raw) 1/4 ts Cayenne Pepper 6 c Water 1 ts Ground Black Pepper 2 lg Chopped Onions 3 Chicken Bouillon Cubes 4 Chopped Celery Stalks 3 tb Oil or Shortening 2 lb Peeled Shrimp 1 cn Purreed Rotel Tomatoes 1 lg Chopped Bell Pepper 1/2 ts Oregano 3 ts Salt Directions: 1. Boil Shrimp heads and Peelings in 5-6 Cups of water for 15 min. Saute' Onions, bell peppers, and celery in oil for about 5 minutes in a 2-4 qt. Add rice and cook for 5 min. Add tomatoes, bouillon cubes, all seasoning and cook 5 min. Add 4 cups of strained water from boiled Heads/peels mixture. Bring mixture rapidly to a boil. Add Bite sized pieces of Shrimp. Lower heat to MINIMUM and tightly cover pot. Cook without peeking for 30 min. Remove from heat, stir (take care not to disturb any burned crusty material from the very bottom) and serve hot. ***Compliments of Glenn F. Gros, RCA. *** **South Paradis, La. ** der 1.00 tb Honey 1.00 c This recipe calls for the spice known as cumin. Heat 16 oz. of tomato sauce in a pan. Add spices, sliced vegetables and shrimp. When heated through, serve over rice. in a blender. Pour marinade into a shallow baking dish. Cut tempeh into 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a Fill the shrimp with horseradish. Wrap each shrimp tightly with a slice of bacon and secure with a wooden toothpick. Bake at 375 F until brown. Place on a warmed platter and serve with Sauce Remoulade. Serves 2 as an appetizer. SAUCE REMOULADE: 1 pint mayonnaise 1 ounce capers, drained and chopped 1 ounce cornichons, chopped 1 1/2 Tbl fresh chives, chopped 1 1/2 Tbl fresh chervil, chopped 1 1/2 Tbl fresh tarragon, chopped 1/2 Tbl Dijon mustard Salt and pepper, to taste Worcestershire sauce Tabasco Combine all of the ingredients and mix well. 0.50x 1923 Onions (cut into 1/4's) 2.00ea 1923 Cooking Oil 2.00T 1924 Corn, ears, medium 4.00x Combine Mustard & 1 T. Water Into A Small Bowl. Stir Well. Add Yogurt, Mayonnaise, Chili Sauce, Paprika & Water. Stir Well. Cover & Chill. Bring 3 C. Water To Boil in A Large Saucepan. Add Shrimp. Reduce Heat & Cook 3 Min. Drain Well; Rinse With Cold Water. Chill. Peel & Devein Shrimp; Set Aside. Snap Off Tough Ends Of Asparagus. Remove Scales. Cover & Cook in A Small Amount Of Boiling Water 7 Min. OR Until Crisp-Tender & Chill. Arange Shrimp, Asparagus, Tomatoes, Egg Slices & Cucumber Evenly Among 4 Individual Lettuce Lined Plates. Garnish With Lemon Wedges. Serve With Dressing. About 189 Calories Per Salad & About 1/4 C. Dressing. Fat 6. Chol. 181 uce 0.25c 1925 Honey 1.00T 1925 Vinegar 2.00T Stir all ingredients until well mixed. Cover; chill. Makes 3 cups 2.00T 1925 Garlic cloves 2.00ea 1925 Ground ginger 0.25t 1925 Bouillon 1.50c Combine ingredients except shrimp, season; pour over shrimp, toss lightly. Chill 2 hours. Serve on shredded lettuce. rves :12 KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Make white sauce by melting butter, add flour and cook until it bubbles, add onions, simmer a minute. Add hot milk and cook until sauce thickens. Add peeled raw shrimp, pimentos and liquid from one whole can, 2 tablespoons Lea & perrins sauce and beef bouillon cubes disolved in hot water, dry mustard, chopped onion tops, dash of tabasco sauce. Before removing from fire, add beaten egg and cream. Mushrooms optional. ons on your tempeh to make it ready to eat; the tempeh I make is already p Boil the crab legs or crabs for about 10 minutes, then drain and cool; remove the claws from the crabs, if using, and reserve the bodies for another purpose. Have the shrimp paste ready; preheat the oven to 350 degrees. Pour the oil into a bowl. Dip your fingers into the oil and pick up 2 tablespoons of the shrimp paste. Mold it into an oval around and halfway down the crab claw, covering the part of the claw where it was attached to the body; this will leave a claw tip extended to serve as a handle. Place the claws on a baking sheet and bake in the preheated oven for 30 minutes. Serve with Nuoc Cham and watercress. Note: In Vietnam, this dish is always barbecued over charcoal. If you wish to prepare it this way, cook for 10 minutes on each side. Fresh bean sprouts 1.00lb 643 Dried chuka soba noodles 14.00oz Shell and devein the shrimp, them rinse. Dry thoroughly in paper towels, blotting many times. Mash the garlic in a mortar, then add the shrimp, a few at a time and mash to a paste. If the mortar is not large enough, it will be necessary to remove the already prepared shrimp paste to make room for the additional shrimp to be pounded. After all the shrimp is reduced to a smooth paste, pound the sugar into the shrimp, then add the egg white and pound with the pestle until well blended. Finally add the roasted rice powder, black pepper, and pork fat, combining all the ingredients. Peel the sugar cane. Cut into 4-inch lengths and then split lengthwise into quarters. Pour about 1/4 cup of oil into a bowl. Dip your fingers into the oil and pick up about 2 tablespoons of@ shrimp paste. Mold it into an oval, around and halfway down the sugar cane, leaving half of the sugar cane exposed to serve as a handle. Proceed until you have used up all the shrimp paste. Preheat the oven to 350 degrees. Put the shrimp on sugar cane on a baking sheet, then bake for 30 minutes or until brown. Serve with the vegetable platter, dried rice papers, and nuoc leo with tamarind, as follows: Each person is given a dried rice paper, and, dipping his finger in water, he moistens the entire surface of the paper, which soon becomes soft and flexible. He then helps himself, from the vegetable platter, to some lettuce, cucumber, coriander, and mint, if available. Then he takes a sugar cane stick, removes the shrimp patty, breaks it in half lengthwise, and places it on top of the vegetables, all in a cylinder, at one end of the rice paper. Then he folds over each side to enclose the filling and rolls it up. Holding it in his hand, he then dips it in his own small bowl of sauce. While you eat the shrimp in rice paper, you can also chew on the sugar cane. 0.33c 644 Sake or white wine 0.50c Dredge shrimp in flour, then in eggs. Roll the shrimp through shredded coconut, covering them thoroughly. Deep fry shrimps at about 375 F, until they are brown. Serve with cocktail sauce to which crushed pineapple is added according to taste. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter and sauted onion and curry powder. Blend in flour and seasonings. Cook over low heat till smooth and bubbly. Remove from heat. Stir in broth and milk. Bring to boil, stirring constantly, and boil 1 minute. Add chicken or shrimp and lemon juice. Heat. Relishes: raisins, almonds, peanuts, pineapple chunks, chopped hardboiled eggs, crisp bacon bits, sour/sweet pickles, currant jelly, coconut, chutney, sliced avocado. Soy sauce 1.00 Stick cinnamon * 0.00 Heat lemon juice, butter an garlic to boiling. Put 1/2 slice of bacon around each shrimp. Salt and pepper (red) to taste. Broil 15-20 minutes Turn once. ater for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with Prepare Green Sauce & Risotto. Peel and devein the shrimp. Wrap each shrimp w/ a slice of pancetta. Lightly season with salt and pepper and dust with flour. Thread shrimp on skewers, 3 to a skewer. Heat the olive oil in a large frying pan and saute the shrimp for a few seconds on each side. Cook shrimp in a preheated 350F oven for 2-3 min. To finish dish, spoon rice onto 6 warm plates. Remove skewers from shrimp and arrange 3 shrimp on each plate. Pour green sauce on shrimp and serve at once. SALSA VERDE (Green Sauce): 1. Place all ingredient except cream in a food processor and process until parsley is finely chopped and ingredients are well blended. Place mixture in a bowl and freeze for 10 min. Bring the cream to a boil in a shallow pan. Whisk in the herb butter little by little, until sauce is creamy and foamy. Notes ********** RECIPE ENDS ******** fe you have") to prevent cuts. Slip the knife between the white flesh Combine Bouillon Granules, Water, White Wine, Lemon, Onion, Garlic, Bay Leaves & Red Pepper Flakes. Bring To A Boil; Add Shrimp & Cook 3 To 5 Min. Remove Shrimp From Broth, Reserving Broth. Rinse Shrimp Under Cold Water. Chill. Peel & Devein. Set Aside. Strain Broth Mixture, Reserving 1/2 C. Liquid & Garlic. Discard Lemon, Onion & Bay Leaves. Add Reserved Liquid & Garlic, Oil, Vinegar & Mustard To Process. Blend Until Mixture Is Smooth. Cook Macaroni According Package Directions. Drain. Rinse Under Cold Water & Drain Again. Combine Macaroni, Bell Pepper, Peas, Basil, Purple Onion, Parsley & Red Pepper in A Large Bowl. Add Reserved Broth Mixture, Tossing Well To Coat. Add Reserved Shrimp & Toss Gently. Cover & Chill Thoroughly. d one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauc Toast crumbs Grind the shrimp very fine. Cream the butter until soft and add the ground shrimp, mixing well. Then add the seasonings and combine thoroughly. Place in an oblong baking dish and sprinkle toast crumbs over the top of the shrimp mixture. Brown in a hot oven (400) for about three minutes. Cool and place in the refrigerator until time to serve (for several hours at least. ) This paste is not as firm as the preceding one, and it has a much more buttery flavor. The nutmeg is quite noticeable, although it blends well with the shrimp. Title :Tater-Stuffed Mushrooms Serves :30 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mash shrimp well and add onion. Pour butter over shrimp and onion. Add mayonnaise, lemon juice and Tabasco sauce. Mix and pack into a mold. Refrigerate for 3 hours. Unmold and pour sauce over pate. Serve with crackers. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Melt the butter and add celery and bell pepper. Cook until soft. Meanwhile, sprinkle the shrimp with Worcestershire sauce and mix cayenne and flour together. Stir shrimp in the flour and add to the butter mixture. Stir and simmer until the shrimp are cooked, about 5 minutes. Season with salt and pepper. Combine with the hot cooked rice and bacon, crumbled with its drippings. Serve Hot From Nathalie Dupree's New Southern Cooking hrooms on pan. Sprinkle half of each tortilla with cheese, shrimp, onions, and cilantro. Fold tortillas into halves. Pack in freezer bags and freeze. TO COOK: Thaw at room temperature 10-15 minutes. Cook in lightly greased skillet over medium heat until golden on both sides. Cut each tortilla into 4 wedges. Serves 4. Notes ********** RECIPE ENDS ******** If the dough is too dry, add a little more water, but if the dough is too sticky, add just enough flour to ma A luncheon main course or appetizer at dinner. Place horseradish, mustard, vinegar, catsup, paprika, cayenne, garlic and salad oil in food processor or blender and process until well blended. Check seasoning and salt and pepper to taste. Combine in bowl with shrimp, green onion and celery. Refrigerate for at least 4 hours. Arrange lettuce leaves on eight individual plates. If serving as a luncheon main course, top lettuce with half and avocado, peeled and sprinkled with lemon juice. Place shrimp mixture on top of lettuce or avocado. Add the green onions and cook for 1 minute. Season with salt and pepper and cool to room temperature. To assemble the patties: on a lightly floured surface, divide each ball into 2 equal balls, so that you have 4 equal balls. Flatten into disc shapes, then divide each disc into 6 equal pieces and roll each into a ball. MELT TWO TABLESPOONS OF THE BUTTER IN A 2 1/2 QUART HEAVY CASSEROLE. STIR IN THE RICE UNTIL THE GRAINS GLISTEN. POUR IN THE CHICKEN STOCK,ADD THE BAY LEAF AND BRING TO A BOIL. REDUCE THE HEAT TO LOW,COVER TIGHTLY AND STEAM THE RICE FOR 14 TO 18 MINUTES,OR UNTIL ALL THE STOCK HAS BEEN ABSORBED BY THE RICE. MELT TWO TABLESPOONS OF THE BUTTER IN A MEDIUM SIZED SKILLET,AND ADD THE CUT UP SHRIMP AND THE GARLIC. COOK OVER MEDIUM HEAT JUST UNTIL THE SHRIMP TURN PINK AND ARE FIRM TO THE TOUCH. SEASON THEM LIGHTLY WITH SALT A PEPPER. SCRAPE THE CONTENTS OF THE SKILLET,JUICE AND ALL INTO THE RICE. USING A LARGE KITCHEN FORK,GENTLY STIR IN THE SHRIMP,THE REMAINING FOUR TABLESPOONS OF BUTTER,THE CHEESE AND THE CHOPPED PARSLEY. SERVE FROM THE CASSEROLE. MAKES SIX SERVINGS and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars lea Trim crust and roll bread with a rolling pin. Brush on side with melted butter. Turn over and on unbuttered side place spoonful of shrimp mix. Roll up. Place seam down on cookie sheet. Bake at 375 degrees for 10 minutes. If you make ahead of time and freeze, it would be best to let them thaw a few minutes, then cook at 375 degrees for 10 minutes. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 4 as main course, or 8 as an appetizer Notes: This is a version of the shrimp rolls we ate in the Delta. You can omit the rice papers and simply wrap the filling in lettuce leaves. The rolls can be assembled ahead of time and served as an appetizer. Or the wrappers can be placed on the table (with bowls of warm water for softening) with a platter of fillings, so that guests can make a meal of them. One half fresh pineapple, peeled, eyes removed, halved, cored and thinly sliced, 2 tomatoes, thinly sliced, 1/2 cup fresh cilantro leaves, coarsely chopped, 1/2 cup fresh mint leaves, coarsely chopped Nuoc Cham dipping sauce, with carrot shreds DIRECTIONS: Cook shrimp in salted, boiling water for 2 to 3 minutes, or until pink and firm to the touch. Drain and cool. Peel and devein shrimp, or serve them in their shells and let diners peel them at the table. Blanch bean sprouts in boiling water for 1 minute. Drain and refresh with cold water. To assemble: Moisten rice papers in warm water for 10 to 20 seconds, or until softened. Place a lettuce leaf inside each piece of softened rice paper. Fill with a few shrimp, a little pineapple, bean sprouts, tomato, cilantro and/or mint. Roll up the bundles and serve with Nuoc Cham. 213 cal. per serving: 27 g protein, 2 g fat, 21 g carb. ; 180 g sodium; 173 g cholesterol on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. The shrimp is peeled & dipped in the butter sauce or ketchup "doctored" to taste w/lemon juice & hot sauce. To make the sauce: Melt the butter & stir in the lime juice, parseley, chives, and hot-pepper sauce. Serve w/a Chicago beer such as Legacy Lager, Baderbrau or Berghoff. From "The Florida Cookbook" by Jeanne Voltz .00 9000 Coarsely chopped cilantro 2.00tb Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. 9001 Chicken stock 1.50qt 9001 Fish sauce or salt to taste 1.00tb 9001 Fresh lime juice or to taste 3.00tb Preparation: Wash and soak mushrooms in warm water for 45 minutes; remove stems; slice caps in thin strips. Wash bell pepper; slice in half lengthwise; slice in long, thin strips. Remove chicken meat from bone; pick meat apart into shreds. Wash green onions; cut off roots and discard; shred green tops and whites. Peel and slice fresh ginger root into thin matchsticks. Rinse bean sprouts to remove any loose pieces. Place bean sprouts and sliced pepper in colander in a larger bowl. Pour boiling water over vegetables to cover. Steep for 2 minutes. Remove colander from hot water; flush vegetables with cold water. Stir-frying: Heat oil in wok until it just begins to smoke. Stir-fry mushrooms for 30 seconds. Add chicken and ginger sticks; stir-fry another 30 seconds. Push ingredients up side of wok. Add stock, sherry and sugar; bring to boil; then add shrimp sauce and cornstarch paste; stir liquids until fairly thick. Return vegetables, plus bean sprouts and peppers. Stir-fry for another minute until everything is hot. Add green onions. Serve. Gravy will tend to thin as sprouts give off liquid, so be sure it is thick to start. ns or similar cracker as base. Notes ********** RECIPE ENDS ******** a 21260 -CUT IN 1/2(IF LARGE), DRIED 0.00 b 21260 EGG WHITE Put in sauce pan and melt together-let sit until ready to cook. Peel shrimp and add to above sauce and saute until done. (about 2-4 min. ) Sprinkle parsley as you cook. Serve with parsley and lemon wedges to garnish. Spoon excess sauce from pan over shrimp. 1.00ts e 21260 PLUS 3.00c f 21260 TO 2 ts OIL Heat olive oil in a large skillet on medium high heat. Add onion and garlic and saute for 3 minutes or until onion softens. Turn heat to high and add thyme, chili flakes and shrimp. Cook shrimp stirring rapidly for 1 minute or until shrimp is slightly pink. Remove shrimp and reserve. Add brandy to skillet, reduce to 1 tb. Add white wine and bring to a boil. Chop tomatoes and add to skillet, along with optional saffron. Reduce heat to medium low and simmer uncovered for about 15 minutes or until sauce thickens slightly. Sauce should have the consistency of a salsa. Cool sauce and stir in shrimp. Season to taste. Place shrimp and sauce in a large buttered gratin dish. Sprinkle with Parmesan and dot with butter. Refrigerate until one hour before baking. Bake in 400F (200C) oven for 15 minutes or until sauce bubbles. Sprinkle with parsley before serving. Bake in an attractive baking dish and serve directly from it. Yhou can substitute 1 c goat cheese for the Parmesan for a subtle, interesting flavour. ,CHOPPED 1.00sl o 21260 CHICKEN BROTH 1.00c p 21260 DRY SHERRY 1.00tb q 21260 CORNSTARCH DISSOLVED IN 2.00ts r Heat oven to 350 degrees. Butter 1-quart souffle dish or casserole. Make a 4-inch band of triple-thickness aluminum foil 2 inches longer than circumference of dish. Butter one side. Secure foil band by tying with string, buttered side in, around top edge of dish. Heat margarine in 2-quart saucepan over medium heat until melted. Stir in flour and salt. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantl Boil and stir 1 minute. Stir in shrimp and tarragon; remove from heat. Beat egg whites and cream of tartar in medium bowl on high speed until stiff but not dry. Beat egg yolks on high speed about 3 minutes or until very thick and lemon colored. Stir into shrimp mixture. Fold shrimp mixture into remaining egg whites. Carefully pour into souffle dish. Bake 50 to 60 minutes or until knife inserted halfway between center and edge comes out clean. Carefully remove foil band and quickly divide souffle into servings with 2 forks. Serve immediately. 4 SERVINGS; 250 CALORIES PER SERVING. Dried Tarragon; Crushed 1.00 tb White Wine Vinegar 1.00 tb Dijon Mustard 0.25 ts Salt 0.25 ts Black Pepper 1.00 c Mayonnaise 0.50 c Sour Cream Instructions: Mix the tarragon and vinegar together and blend in the mustard. Mix in the salt and pepper, blending well. Blend in the mayonnaise Put ingredients, except shrimp, in chicken stock. Bring to boil and then lower heat. Cover, and cook for 45 minutes. Add shrimp and simmer for 30 minutes more. You may wish to experiment with the amount of wine you use. 2 cups in the pot may be a bit much for some taste. If that is so, you may take the rest internally. From Justin Wilson's "Outdoor Cooking With Inside Help" Makes 1 dozen. For mini- muffins tins, fill 3/4 full * Green onions should be to taste. 1 to 2 Tablespoons. In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. RECIPE ENDS ******** heat. Stir with a wooden spoon until the mixture has thickened and begins to turn golden brown. Place all ingredients in food processor or blender. Process until mixture is smooth. Refrigerate. Serve on crackers or snack rye bread. Yield: 3/4 Cup. the Toffee Apples and Bananas are served, a bowl of ice water can be brought to the table for each diner to dip these delicious morsels into before eating. Notes ********** RECIPE ENDS ******** #79KbHa{'Ig*Ss * Green onions should be to taste. 1 to 2 Tablespoons. In small mixer bowl, beat cheese until fluffy; gradually beat in lemon juice. Stir in remaining ingredients. Chill to blend flavors. Garnish as desired. Serve with crackers or fresh vegetables. Refrigerate left- overs. ,f| \r Zp)e{)cy,ez5k #Yp3g~4h 3e|0`x4e{@o %N{7_ Mix the shrimp, cracker crumbs, onion,parsley, butter, tarragon, salt and egg together. Fill the mushroom caps with the mixture, sprinkle with buttered crumbs and bake in a 350F oven for 15 to 20 minutes. KagBYaA^gJm{Gp ;c|DdwA[gH^dK^aJ^_GZ]J^cH[bK^cM`eM]dIVdJUkKWsGW{Xj Blend soy sauce, sugar, oil, cornstarch, garlic, ginger and water inn small saucepan. Simmer, stirring constantly, until thickened, about 1 minute; cool. Coat shrimp with sauce; drain off excess. Place on rack of broiler pan. Broil 5 inches from heat source 3 to 4 minutes on each side, or until shrimp are opaque and cooked. Serve immediately with wooden picks. Typed by Syd Bigger. Peel & Devein Shrimp. With Knife Blade in Processor, Add Shrimp, Gingerrot, Green Onion, Mint, Egg White, Salt, & Pepper & Process Until Smooth, Scraping Sides Of Bowl With A Rubber Spatula Occasionally. Cut Banquette Into 16 (1/4 Inch Thick) Slices. Spread 1 T. Shrimp Mixture On Each Slice; Place On Rack Of A Broiler Pan. Broil 6 Inches From Heat 3 Min. OR Until Lightly Browned. Serve Warm. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 MIX THE BATTER INGREDIENTS in a medium-sized bowl until thick and smooth. Let the batter sit, covered, for at least 30 minutes. Combine shrimp and batter. Heat a wok or large deep skillet until hot and add the oil for frying. When the oil is barely smoking, deep-fry the shrimp for 2 minutes or until the batter is just firm. You should do this in several batches. Remove shrimp with a slotted spoon and drain on paper towels. Heat a small saucepan and when hot, add the oil, dried chiles and garlic. Stir for 30 seconds. Add remaining sauce ingredients and simmer for 2 minutes. Keep warm. Reheat the oil in the wok until it is very hot, but not smoking. Deep-fry the shrimp again until they are golden and crisp, about 2 minutes. Remove and drain, place on a warm platter, drizzle with the sauce and serve immediately. ice mixture; toss well. Cover and set mixture aside. Arrange shrimp spoke-fashion in a single layer with yhickest portion toward outs * Chiles should be roasted and peeled, (See Sowest 1), and seeded. ** Tomatoes should be roasted, peeled, (See Sowest 1), and cut into Place chiles, tomatoes, onion and garlic in a food processor workbowl fitted with a steel blade or in a blender container; cover and process the mixture until smooth. Pour into a 2-quart saucepan; stir in wine, sugar, salt and red pepper. Heat to boiling; reduce the heat to low. Cook uncovered, stirring occasionally, until thickened, about 15 minutes. Stir in sour cream and shrimp; heat just until hot. Spoon over Cornmeal Pancakes and top with the shredded cheese. CORNMEAL PANCAKES: Beat eggs in medium bowl until fluffy then beat in the remaining ingredients, just until smooth. For each pancake, pour about 2 Tbls of the batter onto a hot greased griddle. Cook until pancakes are dry around the edges and turn and cook the other side until golden brown. riment with different kinds of cheeses, seeds, and herbs. In a wok or medium deep pan with oil over medium heat, stir fry garlic until golden brown. Add shrimp and stir for 3 minutes. Add the coconut milk, straw mushrooms, white pepper and fish sauce. Cook for about 10 more minutes or until shrimp is cooked. Garnish with coriander leaves. Note: 10 minutes may be too long for shrimp. buttered 8 inch pan. Sprinkle the sugar and cinnamon mixture over the top. Bake in a preheated 375 oven for 20 to 25 minues. Serves 8. From Horticulture Magazine,1985 Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or shrimp. SHRIMP WITH LOBSTER SAUCE 16 raw shrimp, 3-inch unshelled 2 T oil for stir-fry LOBSTER SAUCE: 2 t salted black beans 1 large clove garlic, minced 2 green onions 1 large egg 1 T water 2 T cooking oil 1/2 lb ground pork (not sausage) 1/2 c chicken broth 1/2 T thin soy sauce 1 t sugar cornstarch paste Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water. Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate. To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish. Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while mixture comes to a boil. Thicken mixture with cornstarch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve. Oven Temp:0 Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or shrimp. Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water. Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate. To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish. Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while mixture comes to a boil. Thicken mixture with corn- starch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve. ing. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. Notes ********** RECIPE ENDS ******** ave Oven Cookbook_ Notes ********** RECIPE ENDS ******** Shell and devein shrimp, leaving tail "feathers" on. In large glass or stainless-steel bowl combine 1 tablespoon cornstarch with the sherry, water and salt, mixing to dissolve cornstarch; add shrimp and toss to coat. Let stand at room temperature for 20 minutes. In 12-inch nonstick skillet or a wok heat 1 tablespoon oil over high heat; add shrimp and sherry mixture and cook, stirring quickly and frequently, until shrimp barely turn pink. Remove shrimp from pan and set aside. In same pan heat remaining tablespoon oil; add garlic and ginger and stir-fry briefly (BE CAREFUL NOT TO BURN). Add pork and stir to combine; add 3/4 cup scallions, all but 2 tablespoons dissolved broth mix, and the sugar and black bean (or oyster) sauce and bring to a boil. Reduce heat to low and return shrimp to pan. In cup or small bowl dissolve remaining tablespoon cornstarch in remaining 2 tablespoons dissolved broth mix; add to shrimp mixture and, stirring constantly, return mixture to a boil. Reduce heat and let simmer for 1 minute. Gradually stir in eggs, stirring just until eggs have set; remove from heat. Arrange hot rice on serving plate, spoon shrimp mixture onto rice, and sprinkle with remaining 1/4 cup scallions. 19255 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 12611 Blueberry Chews * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be coarsely chopped. Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Clean and devein shrimp but leave the tail shell attached. Chop fermented black beans. Set a 12 inch wok or 10 inch skillet over high heat for 30 seconds. Pour in 2 tablespoon of the oil, swirl about in the pan and heat for another 30 seconds, turning down the heat to moderate if the oil begins to smoke. Drop in th shrimp and stir-fry for about 1 minute, or until the shrimp turn pink. Stir in the sherry, then remove the shrimp mixture to a plate. Add the remaining 2 tablespoon oil to the pan. Add the fermented black beans and garlic, and stir for a few seconds, making sure garlic doesn't burn. Stir in soy sauce, sugar, pepper, scallions and reserved shrimp, them pour in the chicken stock. Cover the pan and bring the stock to a boil. Dissolve 2 tablespoon cornstarch in 3 tablespoon of chicken stock. Add it to the pan. When sauce has thickened and becomes clear, about 30 seconds, pour in the beaten eggs in a slow stream. Meanwhile, with a large spoon, lifting the contents of the pan gently from the sides so that the eggs merge with all ingredients without further cooking. Transfer to a heated plate and serve. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days. Notes ********** RECIPE ENDS ******** 0.50t Combine first 7 ingredients until smooth. Cover and refrigerate at least 2 hours. Cut cooked shrimp in half lengthwise and remove vein. Spread 1 teaspoon soup mixture on each cracker. Top with shrimp and garnish with cilantro. 15 calories per serving--not including cracker. onally; reduce heat. Simmer uncovered about 45 minutes or until slightly thickened. Heat oven to 350 degrees. Cook noodles as directed on package; drain. Mix ricotta cheese, 1/4 cup Parmesan cheese, 1 tablespoon parsley Combine first ten ingredients in large bowl. (Can be prepared up to one day ahead. Cover and refrigerate. ) Bring pot of water to boil. Add shrimp and cook two minutes until opaque. Drain. Refresh under cold water and drain. Add shrimp to sauce mixture and let stand 45 minutes. Chill in refrigerator one hour. (Can be prepared up to four hours ahead. Cover. ) Transfer shrimp to platter. Pour sauce into decorative bowl; place sauce in center of platter and serve. 130 calories per serving, 2 g fat, 231 mg sodium, 140 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. nutes before cutting. 8 SERVINGS; 510 CALORIES PER SERVING. hicken on 1 side, about 5 minutes. Turn chicken, sprinkle with remaining celery salt and chili powder; cook for about 5 minutes longer until chicken is browned. Reduce heat to medium-low; cover, and continue cooking until fork tender, about 15 minutes longer. Drain off and discard any accumulated fat. Increase heat to medium-high; add peppers and onion Peel and devein the shrimp. Heat 1 tablespoon of the oil in a frying pan and add the garlic. Cook breifly. Add the tomatoes, hot pepper flakes and 1 tablespoon of the ginge Cook, reducing the liquid, for 5 minutes. Set aside and keep warm. Heat the remaining tablespoon of oil in a nonstick frying pan and add t shrimp and ground pepper. Saute over high heat for 1 minute on each side. Add the remaining ginger and the scallions. Blend well, cooking for 1 minute. Place the shrimp over the tomato mixture and serve. NS ******** Title :Tangy Meatballs Serves :6 KeyWords :Beef Hamburger Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Coarsely chop shrimp into small pea-sized morsels. Toss with 1/2 teaspoon salt; set aside for 10 minutes. Combine pork, ginger, sugar, pepper, soy sauce, sherry, sesame oil, cornstarch, green onions, water chestnuts and remaining salt. Add to shrimp; mix well. Work with 1 won ton at a time; keep the remaining skins covered with a damp towel. Place a wrapper flat in your palm with a corner pointing away from you and a corner pointing at you. Put about 1 heaping teaspoon filling in the top corner (a little way down from the point). Fold the point toward you over filling. Tucking in filling, roll corner over toward the center of the wrapper. The won ton should look like a triangle. Pinch around filling to contain it. Place won ton on a work surface, Using both hands, grasp the 2 opposite corners of the won ton and pull them up over filling, overlapping them a bit. Moisten overlapped edges with water; pinch to seal. Set on a baking sheet and cover with a cloth. Repeat with remaining ingredients. The dumplings are now ready for boiling. Or freeze them; they'll keep for several months. Makes about 5 dozen won tons. PER 6 WONTONS: 160 calories, 13 g protein, 14 g carbohy- drate, 5 g fat (2 g saturated), 80 mg cholesterol, 451 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 3/17/9 3. one. Yields: 4 dozen Notes ********** RECIPE ENDS ******** 14231 Cuc * Shrimp should be shelled, deveined, rinsed and drained. ** Water Chestnuts should be plunged into boiling water and refreshed in cold water, drained and chopped. *** Fresh spinach should have stems removed, rinsed thoroughly and drained. Place the shrimp in a linen dish towel or on paper towels and squeeze out as much moisture as possible. Chop the shrimp to a paste in a food processor fitted with a steel blade or by hand. Place the water chestnuts in a towel and squeeze out as much moisture as possible. Place the shrimp paste, water chestnuts, soy sauce, rice wine, sesame oil, salt, pepper, ginger, scallions and egg white in a mixing bowl. Using your hand or a spoon, stir vigorously in one direction to combine the ingredients evenly. Add the cornstarch and stir to blend. The mixture should be stiff. Use a fork, teaspoon or two chopsticks to place a scant teaspoonful of the filling in the center of each wonton skin. Gather the edges of the skin together around the filling and squeeze to form a "waist" and the ends shut to enclose the filling. The finished dumpling should look like a drawstring purse. Place the finished dumplings on a tray that has been lightly dusted with cornstarch. Heat 3 quarts of water to boiling in a large pot. Add the wontons and cover. Once the water is boiling again, cook for about 4 minutes or until they rise to the surface. Remove with a long-handled strainer and drain. Discard the water. Heat the chicken stock, salt and sesame to boiling. Add the spinach and cooked wontons, portion into serving bowls. Serve immediately. ack to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" pou 14237 Cucumber Yogurt Sauce Sauce/condm 22372 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now. ) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney. buckwheat groats or barley Processing and Grinding: All meats must be cooked for at least 2 hours and then cooled. Grind all the meats thru 3/16" grinder plate. Buckwheat groats or barley shall be placed in a container and covered with hot boiling water for at least 2 hours. Be sure you place a cover on the container to prevent too much heat from escaping. In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yolk mixture. Bake in preheated oven 400F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 2 8. ys seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavy and w Anchovies add to the taste of this dish. Place shrimp with allspice and salt to taste in saucepan. Add cold water to barely cover. Bring to boil, turn off heat and let stand until room temp. Drain, shell and devein shrimp. Peel and slice onions. Place in small bowl. Pour boiling water over and stir for 15 seconds. Drain immediately and refresh in ice water. Drain again. Peel and slice oranges. Arrange on top of lettuce leaves on 4 salad plates. Place shrimp on top of orange slices. Then garnish with onion rings, anchovy filets, and olives. Spoon vinaigrette over each serving. Make vinaigrette by blending Dijon mustard, garlic, vinegar, olive oil and rosemary. Add fresh ground black pepper to taste. SVWUj Season the shrimps with salt, pepper, and lime juice and set aside to marinate for about 30 minutes. Heat the oil in a frying pan; add the drained shrimp, reserving any liquid, and sliced onion and fry, shaking the pan and tossing the ingredients, for about 3 minutes. Remove shrimp and onion with a slotted spoon and set aside. In a blender, blend the tomatoes, chipotles and their liquid, and garlic to a textured sauce. Reheat the oil, add the sauce, and fry over high heat, stirring and scraping the bottom of the pan to prevent sticking, for about 8 minutes. Add the wine, oregano, marinade, and salt to taste and cook for another minute. Add the shrimp/onion mixture and cook for about 2 minutes ~ the shrimps should be just cooked and still crisp. The Art of Mexican Cooking From the collection of Jim Vorheis :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a heavy sauce (preferably enamel), bring the water to a boil. Add the remaining ingredients and return to a boil. Cook for 2 to 3 minutes or until the sugar is dissolved. Serve hot. Makes about 1 cup of dipping sauce. SUGGESTED DIPPERS: Fried Wonton, Egg Rolls, Noodle Chips, Seafood Lawry's Taco seasoning 0.25 c Mayonnaise 2.00 c Chopped Lettuce 2.00 c Chopped Tomatoes 0.50 c Diced Onion 1.00 c Sliced Bla This fragrant, wonderful version of fried chicken serves two to three people, but quantities can be adjusted to serve more. Adapted from Thai Cooking by Jennifer Brennan (Jill Norman and Hobhouse Ltd. , 1981). Using a mortar and pestle, grind or pound garlic, pepper corns and coriander roots to a paste. Wash the chicken and pat dry. Rub the paste all over the chicken and let stand to marinate for at least 30 minutes. Heat the oil in a wok to 375 degrees and deep-fry the chicken until golden and tender. Serve hot with rice and Sweet and Hot Chili Sauce. Judith M. Fertig in Flower and Garden, 2-3/9 3. 3. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top. 4. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced dice the chicken breasts into 1/2 inch pieces. dip in the egg white and then in the cornstarch mixed with a pinch of salt. heat some oil until fairly hot and fry the diced chichen. drain. slice the peppers in half vertically. remove the seeds , stems and pith. cut into 1/2 inch squares. cut the parboiled bamboo shoots to the same size as the peppers. mix the sauce ingredients together in a bowl. fry the cashew nuts in moderately hot oil until they are lightly browned and crunchy. heat 2 tb of oil in the wok and stir fry the garlic, bamboo shoots and the peppers and stir fry. add the chicken and cashew nuts, sprinkle with rice wine, and pour in the sauce. stir fry all the ingredients briefly over a high heat and add a pinch of msg (optional) to heighten the flavor. /\/\ara Kent 21246 Indian Hominy Side Dishes Native 34578 * Chicken breast halves should be skinned and boned. ** Water chestnuts should be drained and sliced. Cut chicken into 1 inch cubes. Heat oil in wok on high heat; stir fry chicken for 3 minutes. Add vegetables; stir fry 1 minute more. Remove chicken and vegetables to a warm platter and pour out remaining oil. Put remaining ingredients into the wok and stir over medium heat. Return chicken and vegetables; stir fry for 1 minute over medium heat. 238 calories per serving. ic Side Dishes Trim fat from pork loin. Cut pork into slices, 2 X 1 X 1/8 inch. Toss pork, soy sauce, cornstarch, red pepper and garlic in glass or plastic bowl. Cover and refrigerate 20 minutes. Heat wok or 12-inch skillet over high heat until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add oil and rotate wok to coat side. Add pork. Stir-fry until no longer pink. Add broccoli, onions and water chestnuts. Stir-fry 2 minutes. Stir in broth; heat to boiling. Stir in peanuts. Serve with rice. 4 SERVINGS; 660 CALORIES PER SERVING. To Microwave: Increase cornstarc to 1 tablespoon. Omit oil. Toss pork, soy sauce, cornstarch, red pepper and garlic in 3-quart microwavable casserole. Cover tightly and refrigerate 20 minutes. Microwave tightly covered on high 9 to 10 minutes, stirring after 4 minutes, until pork is no longer pink. Stir in broccoli, onions, water chestnuts and broth. Cover tightly and microwave 6 to 7 minutes, stirring after 3 minutes, until broccoli is crisp-tender. Stir in peanuts. Serve with rice. ream cheese - 8 oz 1.00 pk Taco mix 1.00 pk Small sour cream 2.00 tb Taco sauce (hot) 2.00 tb Milk 1.00 pk Cheddar cheese 0.50 Head of lettuce 1.50 Tomatoes, cubed Instructions: Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded Prepare vegetables as directed on package; drain. Toss all ingredients. Cover and refrigerate at least 2 hours, stirring twice. 8 SERVINGS (ABOUT 1/2 CUP EACH); 130 CALORIES PER SERVING. SICHUAN DRESSING: Shake all ingredients in tightly covered container. ito or nacho chips. Notes ********** RECIPE ENDS ******** Then beat in cream of tartar and salt. Increase speed and beat whites until stif Cut the beef against the grain into very thin slices about 1/16th of an inch in width. Then stack a few slices at a time together and cut the mean into thin strips about 2 to 3 inches long. Put the meat into a bowl, add all the other marinade ingredients and mix well, ensuring that you break up the egg white. Cover and refrigerate if necessary. Peel the carrots and cut them into long thin julienne strips, the same size as the beef. Peel the garlic and chop it finely. Cut the chillies lengthways into fine strips. Cut the spring onions crossways into 3 inch lengths and then cut them lengthways with the tip of a sharp knife into long fine strips. Combine the rice wine, vinegar,sugar, light soy sauce and dark soy sauce in a cup. Mix and set aside. Put about 1. 5 inches of oil into a wok and set over a medium-high heat. When it is hot, put in the carrots. Stir and fry for about 5 minutes or until the carrots are slightly crisp. remove them with a slotted spoon. Now put the beef in and turn the heat down to low. Stir the beef around until all the strands are separated and just turn white. Remove the beef with a slotted spoon and put into a bowl. Sprinkle the beef with 1 teaspoon of cornflour and toss well. Turn the heat to high and when the oil is hot again, drop in the beef again for 30 seconds and then empty the contents of the wok into a seive over a bowl. Drain the meat well. Put 2 tablespoons of the used oil into a clean wok and set it on a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until lightly browned. Add the chillies, stir once and then add the spring onions, stir again and add the meat and carrots. Stir for 30 secs and add the rice wine sauce. Stir rapidly for about 30 seconds and serve. b 12587 Flour 2.00c c 12587 Water 1.00c Serves 10-12 Sponge cake: Preheat oven to 375 degrees. Grease a loaf pan. To prepare sponge cake, beat egg whites in a large bowl until soft peaks form. Sprinkle salt and sugar gradually over whites; continue beating until mixture is stiff. Fold in egg yolks and vanilla and blend well. Sift together flour and baking powder and gradually sprinkle over egg mixture, folding in well after each addition. Pour batter into greased loaf pan and bake until cake springs back to the touch and a toothpick inserted into the center comes out clean (about 35 minutes). Cool on a rack in pan for 5 minutes, then unmold and continue to cool. To prepare filling, combine ricotta, confectioners' sugar, candied fruit, chocolate and liquor of choice. Refrigerate until needed. To assemble cake, grease sides of a 3 1/2 to 4 quart straight sided bowl or pot and line bottom with a round of tinfoil. With a serrated knife, cut cake into 1/2 inch slices. Line bottom of bowl with a layer of slices and then line sides with cake. Spread about 1 1/2 cups of filling on top and then set two more slices of cake on top of filling. Continue to layer in this way two more times, ending with remaining three or four slices of cake on top. Refrigerate for 6 hours or overnight. When ready to serve, loosen sides with knife and invert bowl onto serving plate. Remove aluminum foil and frost. To prepare frosting, combine whipped cream and confectioners' sugar. Spread mixture on top and sides of cake. Shave chocolate on top of whipped cream and decorate with cherries and pistachio nuts. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. Notes ********** RECIPE ENDS ******** b 10778 Fl Cube eggplant, but don't peel. Fry in olive oil in a skillet. In another skillet, fry the celery till it begins to brown & then add to eggplant. Pour tomato sauce into the empty skillet & mix in the vinegar, honey, olives, capers & pine nuts. Stir. As soon as they are blended, pour over eggplant, add salt & pepper & simmer 10 minutes. Add water if needed. Stir often. Allow to cool & ten serve. Vera Gewanter, "A Passion for Vegetables" f 1 Bring a large saucepan of salted water to a boil. Put a plate on top of the pan,covering the water,lay the anchovy filets on the plate,and mash with a fork. They will dissolve smoothly with the heat. When anchovies are disolved,remove the plate,Add the rice to the water,and cook until tender about 45 to 55 minutes. Meanwhile,in a small saucepan,saute the onion in 2 tabls. of olive oil. When the onion is golden and soft,sprinkle the vinegar over it,and allow it to evaporate for 2 minutes. Add the wine,lemon juice,mustard,dissolved anchovies and tomato paste. Mix carefully then seive once to make a smooth sauce. Drain the rice and spread it out on a warmed serving platter. Pour the sauce over it and sprinkle it with salt and pepper. While the rice cools slightly fry the tomato cubes quickly in the remaing 3 tabls. of olive oil for 1 minute,then mix in the olives and marjoram. Pour them over the rice and sauce. Then serve. 1.00tb b Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three- or four-inch links. Refrigerate and use within three days or freeze. milk 1.00c e 10780 Flour 1.50c Prepare the casings. Grind the meat and fat together through the coarse disk. Mix the remaining ingredients together with the meat and fat. Stuff the mixture into casings and twist off into three- or four-inch links. Refrigerate and use within three days or freeze. 81 Sugar 0.50c c 10781 Salt 0.25ts Shake well over ice and strain into cocktail glass. :Swiss Fondue #2 Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a small bowl, mix the apricot preserves and brandy together, then set aside. Beat the cream cheese to a creamy consistency and blend in the sour cream and almond extract, blending until very smooth. Add the apricot-brandy mixture and blend well. Fold in the almonds. Cover and chill. Makes about 3 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Pound Cake Cubes, Muenster Or Monterey Jack Cheese Cubes Or Sticks, Chocolate Chunks. . Discard garlic. Preparation: Marinate pork and ginger in thin soy and sherry for 30 minutes. Rinse chunk of Szechuan mustard green to remove all traces of chili coating; sliver like pork. The chili flavor will still be there, but in delicate balance with the mustard and pork. Soak noodles in warm water for 15 minutes, then rinse and drain. Stir-fry: Add oil to hot wok; when it just begins to smoke, add pork and ginger mixture. Stir-fry 30 seconds. Add Szechuan mustard green; stir- fry 2 minutes. Soup: In 2-quart saucepan, boil the water. Add hot pork stir-fry; simmer 3 minutes. Five minutes before serving, bring broth to boil, and add soaked noodles and minced coriander. Simmer 3 minutes or until noodles are soft, but not pasty. Pour into serving bowl, garnish with coriander sprigs and sesame oil, and serve. a 15757 Onion 2.00tb b 15757 Eggs Cover bean threads with warm water and let stand for 30 minutes. Drain, then place on a cutting board and cut in 4 inch lengths. Cover mushrooms with 3/4 c warm water and let stand for 30 minutes. Remove mushrooms from water, then pour off 1/2 c of water into a bowl and discard mushroom stems; squeeze mushrooms dry and slice thinly. In a bowl, beat eggs with salt and pepper. Heat a wok or wide frying pan over high heat. When pan is hot, add oil. When oil begins to heat, add garlic. Stir once, then add ham and mushrooms and stir fry for one minute. Add celery and bamboo shoots and stir fry for 2 minutes. Add bean threads and mushroom water and cook until liquid is absorbed. Add green onion and cook for 30 seconds. Reduce heat to medium. Pour eggs into pan. Turning occasionally with a wide spatula, cook eggs until they are soft and creamy. 15758 Mustard, prepared 1.00 c 15758 Cl It is a very light souffle, which doesn't sink *too* much when you dig into it. If any is left over it is still very fluffy and yummy when cold. Mix cornflour to a thin paste with some of the milk. Put the remaining milk in a saucepan with the chocolate and sugar, and stir over a gentle heat until the chocolate melts and the sugar dissolves. Add cornflour paste carefully and bring mixture to boil to thicken, stirring continuously, then remove from heat. Beat in egg yolks one by one, and leave mixture to cool slightly. (You can prepare in advance this far and if needed warm the mixture slightly before continuing. ) Beat egg whites until they begin to stand in soft peaks, then add extra sugar and beat until the mixture stands in stiff peaks but is not dry. Fold into chocolate mixture gently. Immediately pour into greased and sugared 1 litre souffle dish (with a paper collar), and bake at 190 degrees celsius for 40 - 45 minutes. Serve immediately. d Drain the bamboo & sprouts. Remove as many of the green pods as possible. Heat the oil in a wok & crush the garlic into it. Add the onion & carrots. Stir fry for a few minutes or until the onion has softened slightly. Stir in the bamboo shoots & cook for a minute. Add the bean sprouts & cok for another minute. Add soy sauce. Serve immediately. Bridget Jones, "Wok Cookery" Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Simple Pate xxxxxxxxxxx salt and pepper to taste Cover chicken livers with water, salt lightly and birng to boil. Draim immediately and rise livers in cold water until chilled thoroughly. Drain. Add marjoram. Puree livers with suitable machine or pass through a fine wire sieve. Add remaining ingredients and blend well. Taste and adjust salt. Serve well-chilled. the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Peel and slice potatoes and onions. Add to pot with water, thyme and the whole clove. Bring to the boil, cover and simmer for about an hour. Rub through a sieve. Stir in milk, salt and pepper. Heat through without boiling, and serve. well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. In bowl, mix THOROUGHLY 1/4 cup of the soup, beef, bread crumbs, egg and onion. Shape FIRMLY into 6 patties. In skillet over medium-high heat, cook patties, a few at a time, until browned on both sides. Spoon off fat. Stir in remaining soup and mushrooms; return patties to skillet. Reduce heat to low. Cover; simmer 20 min. or until done, turning patties occasionally. Prep time: 10 min. Cook time: 30 min. Roy from North Beach MD 01/17 10:38 am Cut into squares. Hopefully you selected 2 nice fillets. Preheat the oven to 400F. Place the fillets skin side down in a baking dish (I use glass). Squeeze the lemon over and lightly sprinkle with salt and some white pepper. Then spread the dill over the fillets and let set for fifteen minutes--if you have the time! Spread the Mayo evenly over the entire surface and cut end(s) of the fillets (just like spreading peanut butter). Place on a high shelf in the oven (just under the broiler element). Bake for 10 to 15 minutes for each inch of thickness. Then kick the broiler in for a few minutes, just until you see some browning of the mayo. * This technique will give you delicious, moist salmon every time--just don't overdo the cooking! The broiler bit isn't mandatory, it just gives a nice finish. If you skip the broiler then just add a few minutes to the baking time. ** Mix together (someone suggested using a zip-lock bag for mixing. Roll into about 1" balls. Place on a shalow baking pan (sides required to catch the grease) and bake at 350 deg F until done. Both cooked and uncooked balls may be frozen. BOIL ENOUGH WATER IN DEEP SAUTE PAN TO COVER CABBAGE. ADD DASH OF SALT AND CABBAGE AND BOIL FIVE MINUTES,OR UNTIL JUST TENDER. DRAIN IN COLANDER. RINSE UNDER RUNNING COLD WATER AND DRAIN THROUGHLY. GENTLY SQUEEZE CABBAGE BY HANDFULS TO REMOVE EXCESS WATER. HEAT OIL IN SAME PAN. ADD GARLIC AND RED PEPPER FLAKES AND SAUTE ABOUT 15 SECONDS. QUICKLY STIR IN CABBAGE AND SPRINKLE WITH SALT AND PEPPER TO TASTE AND THYME. SAUTE OVER MEDIUM HEAT,STIRRING,THREE MINUTES,OR UNTIL HOT. TAST FOR SEASONING. MAKES TWO TO THREE SERVINGS. BEGINS ******** Title :Swiss Fondue Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all ingredients except toppings, cutting large scallops in half, and place on individual baking shells or a shallow rectangular casserole dish. Sprinkle with medium layers of bread crumbs and grated cheese. Bake at 350 degrees for 1 hour. Robert F. Lewis freshly 0.00 grated 2.00 French bread, in 1-inch 0.00 cubed Instructions: Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low he In 3 quart microwave safe casserole, stir together pasta, shrimp, vegetables and water. Cover; microwave at high 15-18 minutes, stirring occasionally, or until pasta is tender. Stir in sauce and peanuts until well blended. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just In large skillet, melt butter. Add green pepper, onion and garlic; saute about 5 minutes. Add tomatoes, clam juice, wine, water and rice. Boil at medium heat 25-30 minutes until rice is cooked. Add shrimp and clams. Reduce heat to simmer for 3 minutes. Sprinkle cheese on top and serve. dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite Notes ********** RECIPE ENDS ***** Heat oil in a 3-quart saucepan on medium high heat. Saute cinnamon, cloves and bay leaf 1 minute. Add onion and saute until dark brown (about 20 to 25 minutes), stirring frequently to prevent burning. Add garlic and ginger; cook 2 minutes. Add tomatoes and cook until soft, about 8 minutes. Mash with the back of a spoon. Add cilantro powder, cumin chilli powder, turmeric and salt. Cook 2 to 3 minutes. Add yogurt; mix well. Add chicken. cover and cook on medium heat until chicken is tender. Garnish with fresh cilantro. 3092 Swiss cheese,shredded 1.50c 3092 Asparagus,frozen, cut up, th 1.00pk 3092 Onions, green, sliced 2.00 3092 Milk Combine Jell-o and boiling water. Cool. Add bananas, pecans, strawberries, pineapple, and stir. Divide in half. Pour half into 12x8 pan. Refrigerate 1 hour to set. Keep remaining Jell-o at room temperature. Spread sour cream over set Jell-o, pour on remaining jell-o. Cover and refrigerate until set, about 1-1/2 hours or overnight. Enjoy, * Jeannie * Salt 0.25ts 3092 Pepper This Singapore dish is a classic and, like all classics, it is superb. Serve it with plain rice. Boil a large pot of water and drop in 4 green blue swimmers. Boil them rapidly for 4 minutes then tip the contents of the pot into a colander to drain. When cool enough to handle, chop crabs into quarters with a cleaver or large knife, leaving legs at- tached to body. With a hammer. gently crack the claws and areas of harder shell. Put 3 teaspoons tamarind pulp to soak in 3/4 cup boiling water. Finely chop 2 onions, grate 5 cm piece fresh ginger, finely slice 2-3 birdseye chillies (or to taste) and chop 3 green (spring) onions. Mix 2 teaspoons cornflour with a little water. In a large wok or pan, heat 3 tablespoons of oil and stir- fry onion, ginger and 2/3 of the chopped chillies for a couple of minutes. Add crab pieces and strained tamarind water, lower heat and simmer for 3-4 minutes. Lift the crab out onto a serving dish and to the mixture in the wok add 3 teaspoons sugar and 2 of tomato paste. Stir, add dissolved cornflour and stir again until the mixture thickens. Pour over the crab, garnish with the rest of the chillies and the spring onions and serve. .00 Jalapeno pepper; seeded, -OR 2.00 Serrano peppers, seeded 1.00 lb Frozen peas; defrosted 0.25 ts Ground cumin 0.75 ts Salt 0.25 md Red onion; finely diced Instructions: COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or f Noodles: Rinse shrimp noodles. Boil noodles in water until cooked but still firm. These thin noodles only take about 3 minutes to reach this stage. Drain, reserving boiling water, & rinse with cold water until noodles are cooled & will not stick together. Place in oiled bowl, refrigerate until firm. The noodles must be firm before frying. Can be prepared day before. Preparation: Wash & soak dried shrimp for 30 minutes; cut into thin pieces. Combine egg & water; cook as very thin omelet; cool; slice into 2" long shreds. Thinly slice pork to match. Blanch bean sprouts in noodle water (this water will have other uses, so hold onto it). Peel strings off celery stalks, thinly slice. Peel & halve onions, slice thinly. Core pepper, slice thinly in 2" lengths. Slice tomato in thin wedges. OR: slice these vegetables to match size of bean sprouts for better looking dish (a good shredder does this job quickly). Mix sauce ingredients in bowl. Stir-fry: Add 1/2 of peanut oil to hot wok. When oil begins to smoke, toss in garlic, ginger, shrimp & vegetables, except tomato; stir-fry on high heat for 2 minutes. Add sauce, & continue cooking until sauce reduces by half. Remove to holding bowl. Rinse wok; return to high heat; when it is dry, reduce heat to medium & add remaining peanut oil. Heat oil to moderate (don`t let it smoke); add curry powder, stirring to mix with oil. Avoid burning curry; if it burns, start over. Cook curry powder for about 30 seconds. Add noodles a fist-full at a time, breaking noodles into short pieces. Toss noodles to coat & heat them. When hot, add cooked shrimp & vegetables; toss together to mix. Turn off heat. Add pork, egg shreds & tomato wedges; mix together. Serve. By the time dish is on the table, tomatoes will be hot, but still firm. -1.00 -1.00 -1.00 veg 15722 Impossible Greek Spinach Pie Pies 24836 4 Lightly grease a large thick based frying pan or girdle. Sift flour, bicarb, cream of tartar and salt into a bowl. Add lard, cut into small pieces, and rub in with the fingertips until mixture resembles fine breadcrumbs. Add currants and about 6 tablespoons milk; stir with a fork until just mixed to a soft dough. Place frying pan over a low heat. Turn out onto a floured board and knead lightly. Roll out to a circle, 8 inches diameter. Place in frying pan and cook until golden brown on underside - about 15 minutes. Turn with a fish-slice; lightly press down edges with the slice and cook on the other side for a further 8 to 10 minutes. Remove from pan. Split in half with a sharp knife, spread half with butter, sandwhich together and cut into wedges. Serve hot. 24841 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15726 Impossible Ham These are hotcakes from the isle of Cape Breton in Nova Scotia. Mix flour, sugar, baking soda, cream of tartar and salt then rub in lard (I would use shortening) and margarine. Add currants and milk to make dough stiff enough to roll 3/4" thick. Cut into thick rounds and bake on greased griddle or lightly greased electric pan saet on low, until brown. Turn and cook on the other side. Split and spread with butter and jam. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some explaination. these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables,such as mushrooms, celery etc. ce in bottom of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with crumbled bacon. Notes ********** RECIPE ENDS ******** Bake til knife inserted in center comes out clean. 40-45 min. Combine egg yolks, garlic, black pepper, Maille mustard and salt in blender. Blend well. In small bowl, combine Worchestershire sauce, vinegar and olive oil. Slowly blend with egg yolk mixture to create mayonnaise. When mayonnaise is completed, fold in 1/2 cup gated Parmesan cheese. Place sirloin slices in fan arrangement on 6 10-inch dinner plates. Spoon mustard-Parmesan dressing over bottom center of fanned sirloin slices. Combine remaining Parmesan cheese and parsley. Sprinkle mixture in horizontal arc over center of each plate of fanned raw sirloin. Serve immediately. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. Notes ********** RECIPE ENDS ******** 1347 Soy sauce 0.25ts 1347 Randy Rigg 0.50c 1347 Orange juice 0.25c 1347 Curacau liqueur 3.00tb 1347 Paprika 1.00 Dissolve yeast in warm water, put milk, sugar, salt and 1/2 the butter in pan and heat till lukewarm. Add yeast and flour. Cover, set in warm place for 15 minutes. Turn on a floured board, pat to 1/2 inch thickness, cut with 2 inch biscuit cutter, brush with remaining butter and fold dough over. Let rise 15 minutes on greasedsheet or pan. Bake in hot oven 10 minutes. Two dozen rolls. 48 Court bouillon 1.50c Combine first seven ingredients in saucepan and bring to simmer. Salt to taste. Mix together cornstarch and water and add to soup. Simmer for five minutes. While soup is simmer- ing, pour oil for deep frying into wok. Heat wok to 450 degrees. Dip rice in hot oil briefly until it becomes crisp and puffs. Add to soup immediately and serve. Serves 2. This recipe came from "A Taste of Columbus II", favorite recipes from 32 leading Central Ohio restaurants by Beth Chilcoat and David Chilcoat. While living in Columbus, Golden City was my favorite place for Sizzling Rice Soup (Ko Pa Soup). Enjoy! Serves :8 KeyWords :Snacks Check Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PAT DRY THE SCALLOPS. In a bowl, toss scallops with the marinade; set aside for 30 minutes. In a bowl, mix together the chicken stock, soy sauce, rice wine, sugar and cornstarch; set aside. Preheat the wok over medium-high heat. Add 2 tablespoons of the oil and half the salt. Add dry scallops to the hot oil, stir-fry for about 1 minute. When the scallops begin to feel firm to the touch, remove from the wok; set aside. Reheat the wok. Add 1 tablespoon oil. Add the ginger, garlic, remaining salt, green onions, and chili paste; cook gently for 15 seconds. Turn heat to high; toss in cucumbers. Stir-fry for 30 seconds. Add the sauce mixture and stir quickly to thicken. Return the scallops to the wok, add the vinegar and sesame oil; quickly toss for a few seconds to reheat. Place the cast iron platter on a burner over high heat for 5 to 10 minutes or place in a very hot oven. Sprinkle a few drops of water to test the heat. It should bubble and sizzle. Put a heatproof trivet on the dining table. Carefully place the hot sizzling platter on top of the trivet. As soon as the scallops are finished, transfer the scallops to a plate and quickly pour the mixture onto the hot platter and listen to it sizzle. Serve hot. Makes 4 servings as the main entree or up to 8 as part of a multi course Chinese menu. into bowls. Serve, passing hot milk and additional sugar separately as a breakfast dish or afternoon snack. In a bowl, combine sugar, vinegar, broth, soy sauce, sherry & cornstarch for cooking sauce, set aside. Heat wok or wide frying pan over high heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to heat, add garlic and ginger. Stir once, then add shrimp and scallops and stir fry until shrimp turn pink and scallops are opaque throughout (about 3 minutes). Remove from pan and set aside. Heat the remaining 1 1/2 T oil in the pan. Add carrot and bamboo shoots and stir fry for 3 minutes, adding a few drops of water if pan appears dry. Add pepper, onion, and salt and stir fry for one minute. Return shrimp and scallops to pan. Stir cooking sauce, pour into pan, and cook, stirring, until sauce bubbles and thickens. Turn off heat, cover and keep hot while you fry sizzling rice as recipe directs. Turn seafood mixture into a preheated bowl. Bring hot fried rice cakes to the table on a platter and immediately pour over seafood mixture. hours, the suckling pig closer to 3. Cut the chicken With an electric mixer on medium speed, beat egg whites and sugar with orange peel and baking powder until blended. Gradually add nuts and flour, beating until mixture is thoroughly mixed. Cover and chill until firm enough to handle, at least 1 hour or up to 1 day. Lightly flour your hands and pinch off a 3-Tbsp-size piece of dough. On a lightly floured board, use the palms of both hands to evenly roll an 8 inch-long rope. Cut rope in half; roll each half out again to 8 inches. Fold 1 inch of each end back onto rope; pinch ends to make he suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvelous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent. Mix the parsley in white wine with flour until the green color well permeates the fluid. If not a bright green, add two drops of green food coloring. Paint on "feathers" or designs for final embellishing of the cockent Cut the fish into large cubes, put it into a dish and sprinkle with lemon juice, salt and pepper. Cut the onions into wedges, put them into a separate bowl with the mushrooms, add a good grinding of pepper, and oil and lemon juice - in the ratio of 2 tablespoons oil to 1 tablespoon lemon. Leave to absorb flavours for an hour or more. Halve the bacon rashers, de-rind them, stretch and roll them up loosely. The sauce can also be made in advance. Beat the honey, mustard and egg yolk together in a small bowl. Add the vinegar, a spoonful at a time, whisking it in with a balloon whisk or fork. Then add the oil, pouring it from a jug in a thin stream and whisking the contents of the bowl all the time as you pour. Continue whisking for about a minute until the sauce is a homogeneous thick cream, then season to taste with salt and pepper. Close to serving time, thread the fish, onions and mushrooms on to skewers, adding the bacon rolls and tomatoes here and there. Grill for 10 minutes or so under medium-high heat, turning and basting occasionally with the marinade liquid. Serve immediately with a dish of rice and hand round the sauce separately. For sauce, mix ketchup, vinegar, worcestershire sauce, soy sauce, sugar and water and pour over ribs. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until very tender. Ribs will have a beautiful glaze. Note: You'll need four skewers approximately 10-12 in. long. Also the french bread should be the long and narrow kind cut into 1/2 inch slices. The raw tomato is also cut into 1/2 inch slices. The cans of tomato sauce are 8 oz. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. squares about 1/4 in. thick. Fold a slice of Canadian bacon around each piece of cheese. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Be prepared to turn bread quickly to avoid burning. It should be merely light brown. On each skewer thread alternate pieces of bacon apped around the mozzarella, bread and tomato. Begin and end with the con. Place each skewer in a shallow baking pan or shallow earthenware sserole. Be sure the folded top of each piece of bacon is up. Pour mato sauce over each skewer. Sprinkle generously with parmesan cheese. rinkle lightly with paprika and additional salad oil. Preheat the oven 400 degrees. Bake the skewers until brown on top. Serve immediately ile very hot. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0coo 9020FIchiban Dashi ( Basic Soup Stock) Oriental Soups/stews 7925 1 "Skidaddle Ridge, New Brunswick, cam by itd name because it was a hideout for draft dodgers. The "Skidaddlers were Democrats who, not in sympathy with the Republican Party during the Civil War; "skidaddled" out of the country. Most of them returned home after the war, but many stayed to settle in New Brunswick and Southern Ontario. These cookies are frequently packed in the lunch boxes carried by hunters in this region. " Sift together the flour, baking soda and salt. Cream together the butter, brown sugar and vanilla. Beat in the egg and fruit cocktail. Stir in the dry ingredients and add the walnuts. Drop batter from a teaspoon about 2 inches about on a greased baking sheet. Bake in 350 oven for 10 to 12 minutes, or until golden brown. MAKES: about 6 dozen 7929 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sea 1463FIkan Asam Padeh (fi Heat the oil in a large frypan about 20 minutes before serving time. Add ingredients and cook over medium to low heat about 15 minutes. Stir often. Cover pan during the last 5 minutes of cooking time. Stir once or twice. Serve immediately. (Vegetables will be crisp. ) Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PER SERVING: 265 Cal. , 25g Pro. , 27g Carbo. , 6g fat, 67mg Chol. , 238mg Sodium, 526 Potassium Spray a 12-inch skillet with nonstick spray coating. Brown chicken pieces on all sides over medium heat about 15 minutes. Remove chicken. Drain fat from skillet, if neccessary. Add mushrooms, carrots, rice, onion, bouillon, poultry seasoning, 2 cups water, salt. Place chicken atop rice mixture. Cover; simmer 30 minutes or till chicken and rice are done. BETTER HOMES AND GARDENS In skillet, in hot margarine, cook chicken 10 minutes or until browned. Remove; set aside. Spoon off fat. In skillet, combine remaining ingredients. Heat till boiling. Return chicken to skillet. Cover; cook over low heat 10 minutes or until chicken is no longer pink and broccoli is tender-crisp; stirring often. Garnish with tomato wedges and fresh thyme, if desired. 8252 Extra sugar* 0.00 Cook and stir the meat and the onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the tomatoes (with the liquid) and remaining ingredients, stirring to break up the tomatoes. Heat to boiling, then reduce the heat and simmer, covered, stirring occasionally, until the noodles are tender, about 20 minutes. A small amount of water can be added if necessary. Serve hot. 8253 Baking soda 1.00 Cook potatoes, slice 1/4 in. thick. Mash lightly just until broken up into several pieces. Stir in buttermilk and scallions and season with salt and pepper. Heat just enough oil to coat bottom of non stick skillet. When hot enough, pour in potato mixture and pat in evenly. Turn the heat to moderate and cook until the bottom of the pie is crisp and browned. Slide out onto a plate and cut into wedges. 8253 Maple syrup Fry bacon until crisp, remove from skillet and drain on paper towels. Combine vinegar, water, sugar, and salt to fat in skillet and heat to boiling. Cool slightly and pour over lettuce. Crumble bacon on top and toss with lettuce. Serve at once. A chopped hard cooked egg or 1/4 C. finely sliced green onion may be used as garnish if desired. Variation contributed by: Joe Chamberlain A great variation on this in the spring is to replace the lettuce with fresh endive. My daddy used to have me pick it out of the yard 2-3 times each spring when I was a kid. 8254 Egg yolks; large 2.00 8254 Egg whites; lge,beaten stiff 2.00 8254 Hydrox chocolate cookies 36.00 8255 Brown suga Fill collins glass with ice. Add ingredients and stir gently. 8255 Eggs 4.00ea 8255 Lard - or butter 1.00c 8255 Flour - sifted 7.00c 8255 Skirlie is only worth making with good drippings from roasted meat. Chrissie remembers that sometimes the cook at the big house would dole out, to people who wanted it, the wonderful dripping that had been used for the umpteen big roasts. I like skirlie as a kind of risotto, with wild chanterelles that grow in profusion all over the island. The mixture makes an excellent stuffing for a boned shoulder of lamb. Wipe and slice the mushrooms. Skin and slice the onion thinly. Fry the mushrooms in 1 oz dripping in a wide frying pan. Remove them and reserve. Heat the rest of the dripping. Fry the onion. When the onions are soft but not brown, turn up the heat. Add the oatmeal, turn it in the drippings and brown a bit. Throw in the mushrooms. Add salt and black pepper to taste. Serve hot. tructions: Preheat oven to 350 F. Season wings with salt, pepper and garlic powder. Place in a shallow baking dish and bake for 15 minute Line a 9 X 5 X 2-inch loaf pan with foil and set aside. Beat the egg yolks, in a large mixing bowl, with a wire whisk and blend in the sweetened milk, water and vanilla. Finely chop the candy bars by hand or in a food processor to measure 1 1/4 cups, then set aside. Beat the whipping cream, in a large mixer bowl, until stiff. Fold in the chopped candy with the whipped cream, into the egg yolk mixture. Pour into the prepared pan and cover. Freeze for 6 hours or until firm. S: CCC Conference: 5 Add ground beef to water in a large pot and stir until beef separates to a fine texture. Add all other ingredients. Stir to blend. Bring to a boil and reduce heat to simmer uncovered for about 3 hours. May cover for the last hour if desired consistency has been reached. ? Oh, did I forget to mention I'll been posting the recipes in Hindi from now on? I don't know about y'all, but if *I* don't stay on top of my imports I end up spending a weekend somewhere trying to get them THESE OATMEAL COOKIES WILL FLAT- TEN SLIGHTLY AND BE QUITE CRISP Cut four 14 x 12-inch pieces of waxed paper or plastic wrap. Cream shortening, granulated sugar and brown sugar in a large bowl until smooth. Beat in eggs and vanilla until light and fluffy. In a medium bowl, combine flour, salt and baking soda. Gradually stir flour mixture into egg mixture until blended. Stir in oats, nuts and raisins. Divide dough into 4 equal pieces. Shape each piece into an 8 to 10-inch roll. Wrap each roll in 1 piece of waxed paper or plastic wrap. Place wrapped rolls in a plastic freezer container with a tight-fitting lid, or wrap airtight in a 14 x 12-inch piece of heavy-duty foil. Label with date and contents. Store in freezer. To bake 1 roll, preheat oven to 350 f. Lightly grease 2 large baking sheets; set aside. Cut prepared frozen dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Use within 6 months. YIELD: 4 rolls of Slice & Bake Oatmeal Cookies or about 12 dozen. (CON IN PART 2) just have to adjust the macro I've built to rearrange the title, keywords/categories and servings. How's this: Notes ********** RECIPE ENDS ******** ,K~!?n 2Q;Pl>Uo>Yn?Wm$&3;#17 (.2?G>NU/CN &1@Xdf BEFORE BAKING, SPRINKLE WITH GRANULATED SUGAR, IF DESIRED COOKIE MIX: Cut four 14X12-inch pieces of waxed paper or plastic wrap; set aside. In a large bowl, cream margarine & sugar. Beat in eggs, vanilla and lemon extract until light & fluffy. In a large bowl, combien flour and baking soda. Gradually stir flour mixture into egg mixture until blended. Divide dough into 4 equal pieces. Shape each piece into an 8-to10-inch roll. Wrap each roll in 1 piece of waxed paper or wrap. Place wrapped rolls in a plactic freezer container w/a tight fitt- ing lid, or wrap air-tight in a 14x12 piece of heavy duty foil; label. Store in freezer. Use within 6 months. YIELD: 12 dozen cookies. TO BAKE: Preheat oven to 350F. Lightly grease 2 large baking sheets. Cut forzen dough into 1/4-in slices. Place on baking sheets 1/2-in apart, 8 to 10 min. or until edges get slightly brown. YIELD: 36 cookies. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place strawberries in blender with lemon juice and 1/4 cup water. (Thawed unsweeted strawberries could be substituted). Blend until smooth. Press through fine strainer into medium-sized saucepan. (Sauce foams as it cooks, so you will need the extra space). Add sugar to mixture; bring to a boil. Lower heat; simmer 5 minutes. Mix cornstarch with 1 tablespoon water; stir into mixture 1 to 2 minutes or until thickened. Remove from heat. Cool and chill. Just before serving, peel kiwis and bananas. Place several tablespoons for strawberry mixture in corner of each dessert plate. Slice 1 kiwi and half a banana into overlapping semicircles around each pool of sauce. (If you have any strawberry mixture left over, it's delicious on ice cream). Toss mixture gently. Store in airtight container. 9 (1-cup) serving. Food Exchange per serving: 1 STARCH EXCHAN Servings: 4 Place 4 of the slices peaches in a bowl, sprinkle with sugar and lemon juice, then arrange slices decoratively on 4 serving plates. Make "bellinis" by pureeing the remaining peach in a food processor or blender and placing an equal amount of the puree in each of 4 Champagne flutes or tall wine glasses. Pour Champagne over the pureed peaches in each glass. Serve sliced peaches with the "bellinis". Serves 4. From The Gazette, 91/07/3 1. 1.00ts Slice the pork across the grain into very thin slices and cut into bite sized pieces. Place in a dish with the #1 seasoning ingredients. Mix well and leave for 20 minutes. Drain the Wood Ears, and chop finely. Wash and dry the spinach leaves and chop coarsely. Heat a wok, or large skillet and add the lard and frying oil. Stir-fry the spring onion, garlic and chili peppers together for one minute, then add the Wood Ears and spinach and stir-fry briefly. Push to one side of the pan and add the sliced pork. Fry on both sides until lightly colored, then stir in the other ingredients and continue to stir-fry until the pork is almost cooked, about 1 1/4 minutes. Pour in the pre-mixed #2 seasoning ingredients and simmer until the sauce has thickened. Add a dash of salt to taste, and serve. Steamed rice a MUST. )~ 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop th Bring broth, leeks and spinach to a simmer. Cover and cook 5 minutes. Add potatoes and cook, covered, 20 minutes, or until potatoes are tender. Puree half the mixture; return to saucepan. Stir in butter sprinkles and pepper. Serve hot or cold. with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat and spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Shake first 3 ingredients over ice and strain into highball glass. Fill with carbonated water and stir. Garnish with lemon slice. pot. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more l Cover and microwave onion, green pepper,and margarine in 1-qt casserole on high (100%) until vegetables are tender, 3 to 4 minutes. Stir in barbecue sauce, catsup and franfurters. Cover and microwave on high (100%), 2 1/2 minutes, stir. Cover and microwave until mixture boils, 2 to 3 minutes. Spoon mixture onto buns on serving plate. Microwave uncovered on high, (100%) until buns are hot, 1 to 2 minutes. Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 salt and pepper to taste whole grain hot dog or hamburger buns 1. Saute onion and turkey gently until turkey is cooked through, breaking up large clumps. Add small amount of oil if necessary to prevent sticking. Add remaining ingredients and simmer for 15 min. Serve on hot dog or hamburger buns. Serves 7 preschool or 5 school-age children Pineapple rings chopped 1.00 Red pepper cut in med pieces 2.00 tb Sugar 1.00 Onion cut in medi Fill highball glass with ice. Add liquors and fill with orange juice. Stir. rregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil Fill highball glass with ice. Add liquors and top with orange juice. Stir. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring occasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Shell shrimp, halve lengthwise. In slow cooker,combine all ingred. except shrimp & rice. Cover & cook on low 9-10 hours. Turn slow cooker on high, add cooked shrimp & cooked rice. Cover; cook on high 20-30 minutes. Ribs should come out crunchy on the outside, moise on the inside. Total time: about 2 1/2 hours start to finish. Typed by Rosemary McGuire in memory of Mike Schaffner a heck of a cook and a darn good friend. Cut chicken breasts into strips 1/4" thick. Combine all sauce ingredients and pour over chicken strips. Cover and refrigerate overnight. Drain meat well and stir fry in oil along with onion and peppers until all pink color is gone from chicken pieces and vegetables are crisp-tender. Preheat sandwich maker . Trim sides from tortillas to form squares 5 X 5 or 6 X 6 inches. Brush outside of each with oil. Lay 4 tortillas on pocket grid oiled side down. Spoon chicken mixture into the triangle shaped pockets. Top with tortillas, oiled side up. Close lid and cook 3 minutes or until tortillas are heated through and sealed. Repeat with remaining ingredients. Makes 12 pockets. Preheat sandwich maker. Cut each of the 10 biscuits into 4 pieces. Combine melted butter and garlic salt in one small dish. Measure cheese into a second dish. Dip each piece into melted butter and roll in Parmesan cheese. Set aside until all are ready. Place 5 tiny pieces in each of the eight pockets. Close lid and bake 5 minutes or until biscuits are golden brown. Preheat sandwich maker. Prepare pie crust and roll 2 crust about 11" by 11" folding each for easy handling. In blender or food processor combine egg, cream cheese and powdered sugar until smooth. Open lid and carefully lay first square of pie dough over entire surface. With back of spoon, push dough down into pockets and spoon pie filling into pockets. Top with the cream mixture dividing between 8 pockets. Lay second square of dough over filling allowing excess to hang over sides. Lower the top and bake about 10 minutes or until dough is golden brown. Makes 8 turnovers. 0.50 ts Salt 1.00 ts Paprika 1.00 ds Cayenne or red pepper 1.00 c Sifted flour 50.00 sm Stuffed green olives. Instructions: Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. IPE ENDS ******** Serves 6. Notes ********** RECIPE ENDS ******** for about 3 minutes AFTER each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable. Prepare sauce by combining all ingredients in measuring cup. set aside. Heat large skillet or wok on medium high. Add oil. When oil's hot, add vegetables and cook and stir until vegetables are tender but still crisp. Do not over cook. Add sauce and cook, stirring constantly until thick. Trim sides of pita bread and gently separate each into 2 layers. Brush outside of each half with oil if desired. Place 4 halves on grid oiled side down. Spoon vegetables on pita over each pocket. Top with remaining bread. Close lid and cook 3-5 minutes or until heated through and sealed. ffles. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 19615 Caesar Artichoke Swirls 31799 96 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 Mix all ingredients well. Form into two pones. Put additional shortening or drippings on top. Bake at 450 degrees for 20 minutes. You may use a divided iron skillet or cornstick pan. Actually, you can use a regular on skillet if that's all you have. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat Heat oven to 325 degrees. Heat margarine in square baking dish, 8 X 8 X 2 inches, in oven until melted. Tilt dish to coat bottom. Beat eggs, sour cream, milk and salt until blended. Stir in onions. Pour into dish. Bake about 25 minutes or until eggs are set but moist. 6 SERVINGS; 135 CALORIES PER SERVING. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 19619 Cajun Crabmeat Mold Crocker Cream the butter, sugar and salt and add the eggs and egg yolks one at a time, beating well after each addition. To the dissolved yeast, add 3 Tbsp of the flour and mix well. Combine with the first mixture. Add the remaining flour and cream alternately. Grease and flour muffin tins and fill 2/3 full of the dough. Set pans in a warm place until dough has risen to the tops of the pans. Bake at 400-F about 25 minutes. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Cut spareribs across bone into 1-1/2 inch lengths. Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain. Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss in the mixture until well coated. Serve warm or at room temperature. nd cumin 1.00 ts Oregano Instructions: In a large glass bowl, combine all. Cover and refrigerate until ready to serve. Notes ********** RECIPE ENDS ******** When the peas are tender, remove the soup bone and add the lamb to the vegetables; cook about 30 minutes longer. Place the meat and vegetables in a tureen, pour the "gravy" over all. Makes 4 to 6 servings. Dredge the whole bass or fillets in a mix of cornmeal, flour, salt and pepper, and saute slowly in the melted butter over medium heat until well browned. Turn carefully with a spatula and brown the other side. When the fish has turned opaque, remove to a warm platter and garnish with parsley. Stir vinegar into the fat and "greables. " Heat and pour over fish. ck on top and crust will be crisp. Cool. Place cake in Follow directions for boiled potatoes. After potatoes are cooked, drain water from the pot. Add about 1/8 cup milk, but add it slowly. Depending on how much potato you have, you may need more or less milk. Mix potato and milk mixture with a forkover a very low heat (watch out for burning!) Add more milk for desired consistency. Serve with the usual potato accompaniments. Ingredients: form a loaf, tightly, beginning at 9-inch side. Press with thumbs You can buy smoked whitefish or salmon at your supermarket, favorite. Prepare and cook potatoes; cool. Cut into 1/4-inch slices. Mix yogurt, pimientos, dill weed, mustard and salt in large bowl. Add potatoes and toss. Cover and refrigerate at least 3 hours. Remove skin and bones from fish. Divide fish into serving pieces. Arrange potato mixture, fish, tomatoes and onion on salad greens. Garnish with fresh dill weed if desired. 8 SERVINGS; 355 CALORIES PER SERVING. ace oven rack in low pos Remove skins and bones from fish. Flake fish well. Combine with remaining ingredients and chill. Serve with assorted crackers or party breads. Yield: 3-1/2 cups. Bake 40 to 45 minutes or until loaves are deep golden brown and sound hollow when tapped; remove from pans. Cool on wire rack. 2 LOAVES (16 SLICES EACH); 115 CALORIES PER SLICE. Notes ********** RECIPE ENDS Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5-6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish. ) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 PREHEAT THE OVEN TO 350 DEGREES. MEANWHILE,BROWN THE CHOPS IN A SKILLET. PLACE THEM IN A ROASTING PAN AND IN THE OVEN FOR ABOUT TEN MINUTES,OR UNTIL COMPLETELY COOKED THROUGH. REMOVE CHOPS AND CUT THEM INTO BITE SIZE PIECES. WHILE THE CHOPS ARE ROASTING,PLACE THE CABBAGE SLICES IN A MICRO WAVE PROOF CONTAINER WITH THE BUTTER,SALT,AND PEPPER. COVER THE CONTAINER WITH MICRO WAVE SAFE PLASTIC WRAP. MICROWAVE ON HIGH POWER FOR FIVE TO SEVEN MINUTES,UNTIL THE CABBAGE IS CRISP AND CRUNCHY. THEN MICROWAVE THE CARROT RIBBONS FOR 1 TO 2 MINUTES,UNTIL CRISP AND CRUNCHY,USING THE SAME PROCEDUR AS WITH THE CABBAGE SLICES. PLACE THE CABBAGE ON A LARGE OVAL PLATTER SURROUNDED BY THE CARROT RIBBONS. PLACE THE PORK SLICES ON TOP AND SERVE. MAKES FOUR SERVINGS. tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips. In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. tter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers. Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: too stiff. Notes ********** RECIPE ENDS ******** Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. 1456 Sesame oil 2.00ts 1456 Oil 2.00tb Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. 1456 Chinese fermented black 1.00tb 1456 beans 0.00 Combine the horseradish, pepper, cream cheese, and enough cream for cheese to spread easily. Place bread slices between pieces of wax paper and roll until thin. Spread cheese on bread, top with salmon, sprinkle with dill. Top each slice with watercress and roll. Wrap each roll in plastic wrap and chill. To serve, slice each roll in about six pieces. 0.00 1456 White rice vinegar 3.00tb Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce in A Small Mixing Bowl; Beat At Medium Speed Of An Electric Mixture Untilsmooth. Set Aside. Cut Jicama Into 1/4 in. Thick Slices; Cut Slices Into 18 (2 Inch) Sqares. Cut Each Square in Half Diagonally To Make 36 Triangles. Discard Remaining Jicama. Rub The Longest Side Of Each Triangle With A Lime Wedge. Dip Side Of Triangle in Pepper. Repeat Procedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip. (Fat 0. Chol. ) re timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD: F A signature starter from Vincent Guerithault on Camelback in Phoenix,Arizona. Makes 4 first course servings Additional chopped fresh dill fresh dill sprigs Blend goat cheese, grated fresh horseradish, sour cream and chopped fresh dill in medium bowl. Season cheese mixture to taste with salt and pepper. Heat heavy large skillet over medium high heat. Add 1 tortilla to skillet and cook until brown spots appear, about 1 minutes per side. Transfer to work surface. Spread 1 tbsp cheese mixture over tortilla. Top with 1/4 of smoked salmon and sprinkle with additional chopped dill. Repeat with remaining tortillas, cheese mixture, smoked salmon and dill. Cut quesadillas into wedges. Garnish with dill sprigs and serve,passing remaining cheese mixture separately. e oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about *substitute: 1 can (8 ounces) red salmon, Drained and flaked. An easy oven omelet that's rolled, quick and elegant, without the work. Heat oven to 350 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with aluminum foil. Grease foil generously. Beat flour, milk, onion, dill, margarine, salt and eggs until well blended. Pour into pan. Sprinkle with salmon. Bake 15 to 18 minutes or until eggs are set. Meanwhile cook asparagus as directed on package; drain and keep warm. After removing eggs from oven, immediately sprinkle with cheese and asparagus. Roll up, beginning at narrow end, using foil to lift and roll roulade. 6 SERVINGS; 315 CALORIES PER SERVING. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19506 Beef Stroganoff (prodigy) Entree 31382 Combine all ingredients and mix well. Refrigerate until ready to serve. Typed by Syd Bigger. a 19507 Beef Tacos (usda) Entree 31384 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19508 Beef Wellington (prodigy) Entree Melt butter in a large saucepan and saute shallots until lightly transparent. Add flour and pepper and whisk for 1 minute. Add cream and capers and cook over high heat, whisking constantly, until sauce begins to thicken. (about 2 minutes) Cook pasta according to directions. Add salmon and green onion tops to sauce reserving a small portion of each as garnish. Heat through. Serve over pasta. Sprinkle with bits of salmon and green onion tops. -1.00 -1.00 -1.00 mea 19510 Beef Wi Trim tops and leaves of artichokes with scissors and cut stalks level with base. (I would cut off the top third of the artichoke and cut off the tips of the leaves remaining to remove "spikes". ) Put artichokes into a kettle of boiling salted water and simmer about 35 to 40 minutes or until a leaf can be pulled out easily. Drain, refresh under cold running water, and let stand upside down until cool. To make the dressing: Saute green onions slowly in 2 tablespoons of the oil, until just tender. Stir in mushrooms and cook 2-3 minutes; then stir in bread crumbs and cheese. Transfer mixture to a bowl and let stand until cool. Stir in wine, lemon juice and remaining oil. Season well with garlic salt, salt and pepper, then add ham. Prepare each artichoke by pulling out some of the center leaves until the choke can be reached. (I'd just cut off about the top third of the artichoke and the choke would be reachable. ) With a teaspoon, scrape out all the hairy choke. Fill each artichoke with dressing and top with parsley. Wrap each artichoke in foil, leaving the top open. Place on smoker grid and smoke for 1 to 1-1/2 hours. se steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. To make phyllo tartlet shells: Preheat oven to 325 degrees F. Lightly coat 2 mini-muffin pans with nonstick cooking spray. In a small bowl, whisk together egg white, oil and salt. Lay a sheet of phyllo on a work surface and with a pastry brush, lightly coat it with the egg-white mixture. Lay a second sheet smoothly on top, taking care to line up the edges before setting the sheet down. (Once you set down the sheet, it cannot be moved. ) Brush with the egg-white mixture and repeat with 1 more sheet. Lay a fourth sheet on top but do not brush it. With a knife, cut the dough into 4 strips lenghtwise and 5 strips crosswise, making 24 squares. Press squares into muffin cups and bake for 8 to 12 minutes, or until golden brown and crisp. Transfer the tartlets to a rack and let cool. Repeat the procedure with the remaining 4 sheets of phyllo and egg-white mixture. (The baked tartlet shells may be stored in a closed container at room temperature for 1 week or in the freezer for up to 2 months. ) To make smoked trout filling: In a food processor, combine cream cheese and smoked trout; process until fairly smooth. Add scallions and horseradish and pulse until just combined. (Alternatively, finely mince the smoked trout with a knife and combine with the cream cheese, scallion and horseradish in a small bowl. ) (The smoked filling may be made ahead and refrigerated for up to 2 days. ) Shortly before serving, spoon or pipe about 1 heaping tsp. of filling into each tartlet shell and garnish with shredded cucumber. 50 calories per piece: 3 g protein, 2 g fat, 5 g carbohydrate; 94 mg sodium; 5 mg cholesterol. **"The rich, creamy filling contrasts with the pleasant crunch of the tartlet shell. " ~-From Eating Well, May/June 199 3. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Preheat oven to 375 degrees F. Spray baking sheet with non-stick spray. Thaw spinach, squeeze dry. Combine spinach, ricotta, parmesan cheese and garlic. Divide dough into 4 pieces, roll each to 6" circle. (I probably would make up my own dough if I had time but the pre-prepared isn't bad. ) Spread spinach mix to within 1/4" of edges of each circle. Place 1 1/2 oz turkey and 2 tomato slices one on half of circle. Fold over and seal by pressing edges with fork. Place on prepared baking sheet, bake 12-15 minutes, until browned. Can be frozen and re-heated for lunches. o & Herb Cheese Strudels Serves :60 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 The marinade from the artichoke hearts provides the base for this sandwich' Drain artichoke hearts, reserving marinade. Mix mayonnaise and re marinade. Chop artichokes coarsely; stir in bell pepper. Cut bread horizo in half. Spread cut sides with mayonnaise mixture. Layer romaine, ar mixture, onion, turkey and tomato on bottom half. Top with other half. Secure loaf with wooden picks and cut into 6 pieces. 6 SERVINGS; 400 CALORIES PER SERVINGS. Phyllo pastry sheets; thawed 0.33 c Place bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: Approx. 1 1/2 cups Season filling with pepper. Place 1 phyllo sheet on work surface (keep remainder covered). Brush lightly with oil and season with pepper. Top with 1 more phyllo sheet. Brush lightly with o Preheat oven to 400 F. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim edges; prick bottom with tines of fork. Line pastry shell with foil and and pastry weights, dried beans, or raw rice. Bake 15 minutes. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completely on wire rack. In large skillet, melt butter over medium-low heat. Add mushrooms, garlic, oregano, and pepper. Saute until mushrooms are golden and liquid has evaporated, about 8 minutes; cool to room temperature. Cover bottom of tart shell with mozzarella, cutting slices to fill in spaces. Top with mushroom mixture then sprinkle with asiago and walnuts. Bake 20 minutes. Cool 5 minutes on wire rack before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] Lightly oil cookie sheets. Smoky Salmon xxxxxxxxxxxx Drain and flake salmon. Combine salmon, lemon juice, onion, horseradish, liquid smoke, salt and peppe4 r with cream cheese. Blend together well. Shape into a ball or log on wax paper. Wrap and chill for several hours. Combine nuts and parsley on wax paper. Roll salmon mold on this. Chill. If desired, just before serving shape into fish shape and garnish with additional Cut through score lines, forming slices. Cream the butter and cream cheese together by hand and then blend in the garlic. Blend until almost smooth. Add the onion and Italian seasoning mixing well. Blend in the milk and then blend in the walnuts. Blend until thoroughly mixed. Serve at room temperature. Makes about 1 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Lavasch Crackers, Potato Chips, Broccoli, Cocktail Rye Bread, Dried Fruit 0000000 In saucepan, soften gelatin in milk. Heat milk and add sugar. Stir until smooth. Cool. Blend in yogurt and vanilla. Beat smooth. Chill and stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 00000 Smoothly blend milk with cornstarch and 1/8 tsp nutmeg in a 1 - 1 1/2 qt pan, set aside. With a mixer, whip whites until foamy. Beating at high speed, gradually add sugar until whites hold short peaks. Stir milk mixture over high heat until just boiling. With mixer on medium speed. at once pour hot milk into whites, scraping down bowl sides. Let stand at least 4 minutes (boiling milk kills salmonella). add rum to eggnog, serve hot or cover and chill until cold, about 3 hours or up to 8. Pour mixture through a fine strainer in glasses. Dust with nutmeg. lb Pork Loin with Fatback 1.00 ts Rice Wine or Dry Sherry 1.00 Egg White 0.50 ts Granulated Sugar 30.00 Won Ton Skins, defrosted 0.33 c Bamboo Shoots, canned 1.00 ts Sesame Oil 1.00 tb Cornstarch 1.00 ts Salt 0.25 ts White Pepper, freshly ground Instructions: * The 1/2 lb pork lo In small saucepan, soften gelatin in milk. Heat to dissolve gelatin. Stir in sugar until dissolved. Cool and add vanilla and salt. Chill. Beat eggs, add sugar and beat stiff. Then beat in gelatin mixture. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. mbine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. Alex Patout says, "Smothering is a multipurpose Cajun technique that works wonders with everything from game to snap beans. It's similar to what the rest of the world knows as braising--the ingredients are briefly browned or sauteed, then cooked with a little liquid over a low heat for a long time. " Season the roast with one half of the salt and peppers. Dust with flour on all sides. Heat the oil in a Dutch oven or other large heavy pot over medium-high heat, add the steak, and brown well on all sides. Remove the meat and pour off all but 1 teaspoon of the oil. Add half the onions, bell peppers, celery, and the other half of the seasonings, and the stock or water. Stir well and reduce the heat to the lowest possible point. Return the roast to the pot and cover with the remaining vegetables. Cover and let cook until the meat is very tender, about 1 hour and 15 minutes. Serve the meat in slices, with rice alongside and the gravy over all. When you try this recipe with other kinds of meat, be sure to adjust the cooking times accordingly--let tenderness be your guide. For extra flavorful roasts, try larding with slivers of garlic before smothering. Preparation time 1 hour 35 minutes including marinating. Cooking time 8 minutes. Ingredients: 60 Burgundy snails 100 petits-gris snails (canned or freshly cooked) 2 eggs, separated 1 1/2 cups flour 2 Tbsp olive oil 1 Tbsp olive oil First make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Drain the snails and marinade for 1 hour in the olive oil and chopped herbs (parsley, tarragon, chives, and chervil). Drop the snails into the batter by the handful, then remove them one by one and drop into the hot frying oil (2 at a time in the case of petits-gris); fry until golden brown, then drain on paper towels. Serve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larousse Traditional French Cooking. "] Note: I can't figure out how you can marinade 100 snails with only 1 tablespoon of olive oil. - mkm TCH 4.0 RECIPE BEGINS ******** Title :Sugared Pecans Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking. "] nish for Pecan Pie) Preparation time 15 minutes. Cooking time 1 hour. Starve the snails and clean them well. Cook them for 1 hour in boiling water with added salt, fennel and a fig leaf; drain and remove them from their shells. Prepare an omelette mixture. Beat the egg yolks and fold in the stiffly beaten whites. Make an omelette in the usual way and fill with the snails. Wine: red or white Haut-Poitou, Anjou or Touraine. [From "Larousse Traditional French Cooking. "] Combine s Fast the snail. A calcareous film grows over the shell entrance and is removed by sweating the creature in a solution of salt, vinegar and a pinch of flour for about two hours. The snails are then washed in water. Finally they are blanched for five minutes in boiling water. Drain and wash in cold water. Remove from shells and take off black extremities. Wash shells in boiling water, soda crystals added. A La Poulette: Put into saucepan with a little white wine, sliced onion and chopped shallots, pepper, parsley (no salt). Bind sauce with one or two egg yokes, cream and lemon juice. Sprinkle with chopped parsley and serve. Corsoise: Cook snails in red wine seasoned with garlic, onions, thyme, bay and cloves. Serve in liquor. Snail Fritters: Put cooked snails in a marinade of oil, lemon juice and chopped parsley. Dip the little critters in batter and put in boiling fat. Serve with tomato sauce. (We're cooking the seasonings and vegetables in the light roux and the mixture s Preparation 15 minutes. Cooking 15 minutes. About 100 snails. Remove the stalks from the mushrooms. Season the mushroom caps with salt, pour the oil over them and sweat them in the oven. Take the mushroom caps out and place 4-5 snails in each one. Cover with snail butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujolais-Villages. [From "Larousse Traditional French Cooking. "] Notes ********** RECIPE ENDS ******** d 19797 Sesame seeds 2.00tb e 19797 Soy sauce 0.25c f 19798 Lamb shoulder 3.00lb Preparation time 1 hour. Cooking time 1 hour. Melt the lard in a saute pan and brown the ham and chopped shallots; add a small amount of breadcrumbs soaked in the wine. Moisten with stock and season with salt and pepper. Add the bouquet garni and cook for 20 minutes. Add the starved and well-washed snails. Cook over a low heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or Premieres Cotes de Blaye. [From "Larousse Traditional French Cooking. "] ******* FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Sugar Puffs Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation time 25 minutes. Cooking time 8 minutes. Make snail butter by working the butter with a mixture of chopped parsley, garlic, shallots and anchovy fillets. Season with the salt, pepper and spice, then work through a fine sieve. [Quatre-epices is a plant from the Antilles (West Indies) whose fruit is at the same time reminiscent of pepper, cinnamon, nutmeg and clove. --mkm] Place a piece of butter the size of a bean inside each snail shell. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. [From "Larousse Traditional French Cooking. "] es ********** RECIPE ENDS ******** 181 Clove garlic; finely chopped 1.00 000003 181 Red chiles; ground Serves 6 to 8. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. 000006 182 Dr. Pepper 0.50c 000007 182 Can Green Chilies, drained 4.00oz 000008 182 Worcestershire Sauce 1.00ts 000009 1 Preparation time 3 hours. Cooking time 2 1/2 hours. Starve the snails for at least 8 days, then wash them in several changes of water until clean. Rinse with vinegar, then drain. Place the snails in a saucepan of boiling water with the thyme, bay leaf, basil, orange peel and pork rind. When the snails are almost cooked, drain them and remove them from their shells. [I guess boiling them makes it easier to remove them from their shells. --mkm] Brown the snails in olive oil with the fatty bacon, very finely chopped [I assume the author means chop the bacon first. --mkm], the ground walnuts, anchovy fillets, crushed garlic and salt and pepper. Thicken the mixture with the flour, then serve on a bed of spinach. [Make sure you wash all the grit off the spinach first. --mkm] Rose, red or white wines: Tavel, Chusclan, Coteaux d'Aix-en-Provence. [From "Larousse Traditional French Cooking. "] 4 Dill weed 0.25ts 000 [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking. " Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking. "] of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leav [Looking at the ingredients, I figure that this'll feed 4 as a main course or 8 as an appetizer. -- mkm] Preparation 1 1/2 hours. Cooking 1 1/4 hours. Cook the snails in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking. " Basically, a court bouillon is an aromatic liquid or stock, sometimes containing wine, vinegar or lemon juice, used mainly for cooking fish and shellfish, but also sometimes white offal (variety meats) and some white meats. -- mkm] Chop them, together with the peeled shallots and a small bunch of well-washed chives. Place these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' legs in the milk for 1 hour. Drain them, then roll in flour and saute in the butter in a frying pan over a brisk heat for 10 minutes. Add the snails, together with their cooking juices, and season with salt and pepper. [Personally, I prefer to mill the pepper at the dinner table. The smell of the freshly ground pepper would otherwise be lost. -- mkm] Turn up the heat and cook for a further 5 minutes. Sprinkle with chopped parsley and serve. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking. "] Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with ** Meat from one snapper turtle, cut in small pieces. Have knuckles broken into 2 inch pieces. Place knuckles in a roasting pan and add the butter or chicken fat, onions, celery, carrots, thyme, marjoram, cloves, bay leaf, salt and pepper. Bake at 400-F until brown. Remove from oven and add flour, mixing well and cook 30 minutes longer. Pour browned mixture into a large soup kettle, add the broth and tomatoes, and cook slowly for 3-1/2 hours. Combine the snapper meat with 1 cup sherry, some salt, the tabasco and lemon slices, and simmer for 10 minutes. Strain the soup and combine the two mixtures. Add the chopped egg and the balance of the sherry and serve immediately. 7702 Sesame oil 1.00ts 7703 Bean thread noodles 0.25lb 7703 Oil In a blow, blend the oup, sour cream, plain yogurt, green onion and spinach. Cover; refrigerate at least 2 hours. NOTE: For cheese add 1/3 c grated parmesan cheese and increase sour cream to 1 1/2 cs NOTE: For smoky spinach dip add 1 tb imitation bacon flavored bits and increase sour cream to 1 1/2 cs. tein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *substitute: 1 can (8 ounces) pineapple chunks, Drained. Swordfish has firm flesh and a mild flavor. It is a good choice for. Cut fish fillets into 3/4-inch pieces. Mix lime juice, oil, cilantro, salt, garlic and jalapeno chili in glass or plastic container. Gently stir in fish pieces. Cover and refrigerate at least 2 hours, stirring occasionally. Remove fish; reserve marinade. Thread fish, pineapple, zucchini and bell pepper alternately on eight 11-inch metal skewers, leaving space between each. Place on rack in broiler pan. Brush with reserved marinade. Set oven control to broil. Broil kabobs with tops about 3 inches from heat 4 minutes. Turn kabobs and brush with marinade. Broil 4 to 5 minutes or until fish flakes easily with fork. 4 SERVINGS; 365 CALORIES PER SERVING. ayer. You will have meat, cheese, meat, cheese, etc. Cut 8 even strips of the bread on both sides of the meat layer, cutting from outside edge, toward the filling. Melt ingredients for first layer and spread in a 13x9 pan. Freeze until firm. Boil the sugar, milk and margarine 5 min. Add the peanut butter, marshmallow cream and vanilla. Pour over the 1st layer and sprinkle with peanuts. Cool. Melt the caramels with the water and pour over the peanuts as the 3rd layer. Melt the chips and peanut butter. Pour over the 3rd layer. Keep refrigerated. Cut into squares. ***** Notes ********** RECIPE E Heat oven to 375f. Grease cookie sheet. In large bowl, beat together butter, brown sugar and 3/4 cup granulated sugar until light and fluffy. Add eggs; mix well. In medium bowl, combine flour, oats, 1 t cinnamon, soda and salt. Add to sugar mixture; mix well. Drop by rounded teaspoonfuls onto prepared cookie sheet. In small bowl, combine remaining 1 T sugar and 1 t cinnamon; sprinkle lightly over each cookie. Bake 8-10 minutes. Cool 1 minute on cookie sheet; remove to wire cooling rack. PREHEAT OVEN TO 375F. Grease some cookie sheets. Combine the butter and 3/4 cup of the sugar, and beat until thoroughly blended. Add the egg, egg yolk and vanilla, and beat until light and fluffy. Stir together the flour, baking soda, salt and nutmeg, and add to the first mixture, mixing until thoroughly blended. Stir in the walnuts and raisins. Roll pieces of dough between the palms of your hands into 1-inch balls. Combine the remaining 1/4 cup sugar with the cinnamon. Roll each ball in the cinnamon-sugar mixture, and place about 2 inches apart on the prepared baking sheets. Bake for 10-to-12 minutes. Remove from the sheets and cool on racks. Mix all ingredients well. Pour into square pan and freeze. Serves 8. 'umv'Y $-#(My/ N)um(R9 O:O4{h ywO_9 Cut the meat into strips about the size of your thumb - if possible. Some of the trimmings may, of course, be slightly ragged, triangular or cubed but this is the size and shape to aim for. Dust with coarsely ground black pepper and 3 to 4 crushed juniper berries, moisten with the cider, cover and leave to marinate for 24 hours. Crush a garlic clove, mix it with the soured cream or yoghurt and leave it to infuse in a cool place for 24 hours. Carefully drain and dry the venison, reserving the marinade. Slice the mushrooms thickly and saute them in a little very hot butter. Remove and keep hot. Then saute the venison briefly, searing it nicely but keeping it succulent and pink within - 2 minutes is plenty. Then let the venison rest in a low oven where it will go on cooking a little without toughening. Start making the sauce straight away or wait for several minutes if you want the meat to lose its pinkness. To make the sauce, let the marinade liquid and the stock bubble away in the frying pan until reduced to just 2 or 3 spoonfuls. Blend in any juices that the venison has exuded and bubble again briefly. Then beat in the garlic-flavoured soured cream, away from the heat. Return the pan to a low flame to warm the sauce. Season well, scatter with chopped chives and serve on very hot plates. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixtur Snow Covered Almond Crescents Heat oven to 325 degrees. Beat butter, sugar, and almond extract until fluffy. Add flour and salt; mix until blended. Stir in oats and almonds. Using level measuring tablespoonsful, shape dough into crescents. Bake on ungreased cookie sheet 14-17 minutes until bottoms are light golden brown. Remove to wire rack. Dust warm cookies with powdered sugar. Cover and refrigerate. To serve, brush with bu Combine Yogurt, Pineapple Juice & Sugar in A Bowl. Stir Well & Set Aside. Cook Snow Peas in A Small Amount Of Boiling Water 15 Seconds. Drain Well. Cut The Pear in Half Lengthwise, Core & Cut Lengthwise Into Thin Slices. Brush With Lime Juice. Arrange Snow Peas & Pears On Each Of 4 Radicchio Lined Salad Plates. Drizzle Each With 1 1/2 T. Yogurt Mixture. Sprinkle With Green Onions & Walnuts. 0000015617 0000015617 0000015617 0000015617 0000015617 Remove strins and tops from snow peas. Blanche for 1 minute in boiling water. Drain immediately and plunge into ice water to make them crisp. Drain again and dry. Slice mushrooms. Dice peppers into small pieces. Combine garlic, vinegar, lemon juice , sugar, salt and pepper. While beating by hand or in processor, add oil slowly in stream. Toss veggies together. Just before serving, toss in sesame seeds, dressing and veggies together. 0000015619 0000015619 Pour the water into a saucepan. Bring to a boil and add the snow peas to the pan. Blanch them for 1 minute and drain. Melt the butter in a nonstick frying pan. Add the sesame seeds and brown them lightly. Add the snow peas, shallots, and pepper. Saute for 1 minute and serve. 0000015619 0000015620 0000015620 0000015620 0000015620 0000015620 0000015620 0000015620 0000015621 0000015621 0000015621 0000015621 COMBINE WATER, 3 TBSP SUGAR AND 2 TBSP CORNSTARCH IN HEAVY SAUCEPAN. COOK UNTIL THICKENED. BEAT EGG WHITES UNTIL STIFF. STIR INTO HOT CORNSTARCH MIXTURE. ADD 1/2 TSP. VANILLA. POUR THE MIXTURE INTO SERVING DISH. COMBINE MILK, EGG YOLKS, THE REST OF THE CORNSTARCH, SUGAR AND VANILLA. COOK OVER MEDIUM HEAT UNTIL THICKENED. POUR OVER FIRST LAYER IN SERVING DISH. COOL. SERVE WITH WHIPPED TOPPING IF DESIRED. 0000015623 0000015623 0000015623 Heat oil in frying pan and pour in chicken and saute for a few minutes. Remove chicken and drain off oil. Saute rest of ingredients, except for cornstarch, for a few minutes. Add cornstarch and cook to thicken for a few minutes. Add sauteed chicken and allow to heat thoroughly. Little Shanghai Cafe I & II - Littleton, CO. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 COMBINE BUTTER, SUGAR, SALT, AND VANILLA. STIR IN FLOUR AND PECANS. PLACE ON UNGREASED SHEET PANS. BAKE AT 300F FOR 30 TO 40 MINUTES. ROLL IN CONFECTIONERS SUGAR WHILE STILL WARM. pk (3-oz) cream cheese, soft 0.33 c Dry bread crumbs 0.50 ts Salt 0.12 ts Pepper 1.00 tb Lemon juice 1.00 ts Worchestershire Sauce 16.00 Mushroom caps 0.00 Paprika Instructions: Oven met Preheat oven to 425F. Rinse fish and pat dry. Lightly grease a small shallow baking pan with some of oil. Rub remaining oil over top of fish. In a small bowl, combine remaining ingredients and sprinkle over fish. Bake, uncovered, about 20 min. or until fish flakes easily. Cal: 169; Fat 3 g. uce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased Cover Bottom Of Baking Dish With Half The Tomatoes. Sprinkle With Half The Mushrooms, Parsley & Shallots. Lay The Fish Onn Top And Cover With The Rest Of The Tomatoes, Mushrooms, Shallots And Parsley. Pour The Soave Over The Mixture. Sprinkle With Salt & Pepper And Bake At 350 Degrees For 30 Minutes. ; Cubed 1.00lb 000002 2897 Onions; Medium, Chopped 3.00 Rub tuna steaks with oil and season with salt and pepper. Set aside. In a small saucepan, heat remaining 2 tsp. oil over moderately high heat. Add the garlic and ginger and cook, stirring until slightly colored, about 1 minute. Stir in the stock, vinegar, soy sauce and 1 tsp. of the lemon zest. Add the chile and sugar and bring to a boil. Remove from the heat and stir in the scallions and keep warm. Bring a pot of water to the boil for the noodles. Grill the tuna for about 5 minutes, turning once, until charred on the outside and pink in the middle. Transfer to a plate and keep warm. Cook the noodles and toss with half of the soy sauce mixture. Mound the noodles on 8 warm plates. Place the tuna on the noodles and spoon the remaining sauce over. In a small bowl, toss the remaining zest with the chives and minced mint and sprinkle over each serving. Garnish with mint and serve immediately. 000010 2897 Water; Cold 0.25c Mix sugar and cake mix. Add oil to sour cream and then to cake mix. Add eggs, one at a time, beating after each. Pour half of batter into tube pan (greased). Then add filling. Pour rest of batter on top. Bake 350 for 45-50 minutes. Cool in pan 30 minutes. Remove and glaze. Cook glaze until smooth and add vanilla. 98 Shortening 2.00ts 000002 2898 Salt * 3 eggs, well beaten * OR * * 6 egg yolks * In the top of a double boiler or heavy saucepan, combine eggs, sugar and salt. Gradually and half-N-half. Cook over low heat, stirring constantly, until mixture coats metal spoon, about 6 minutes. DO NOT BOIL. Remove from heat; stir in 2 Tbsp orange juice. Cover; refrigerate until cool. 4 Servings. VARIATION: Floating Island Custard. Pour soft custard into 4 individual baking dishes or custard cups. To prepare meringues, beat 2 egg whites and 1/8 salt until foamy. Gradually add 1/4 cup sugar, beating constantly until stiff peaks form. Float spoonfuls of meringue on each custard. Broil 1 to 2 minutes or until tips meringue are golden brown. Nutrients per serving: Calories. 210 Dietary Fiber. 0 g Protein. 6 g Sodium. 210 mg Carbohydrate. 35 g Potassium. 190 mg Fat. 5 g Calcium. 15% US RDA Cholestrol. 150 mg Iron. 2% US RDA The Pillsbury Cookbooks 2.00 tb Butter or margarine 1.00 Garlic clove; crushed 1.00 ts Chopped parsley 0.00 Salt, pepper 1.00 Egg yolk; lightly beaten 0.00 Fine dry bread crumbs Instructions: Cook chicken in boiling salted water until tender. Drain, reserving broth. Cream the shortening and sugar, aadd the eggs and molasses, and mix well. Sift the flour and spices, and add alternately with the milk to the first mixture. Stir in the dissolved soda. Pour into well-greased cake pan and bake at 350-F 30 minutes. kle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken br Sift flour in pan, form a well in center. Add shortening, molasses. sour milk in which soda has been dissolved. Add spices, salt and egg. Mix quickly to a smooth soft dough. Bake in moderate oven. This recipe is more than 100 years old. Note: Moderate oven is 350 - 400 F. sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot. Mix sugar, shortening, egg and molasses in bowl. Then mix flour, soda, salt and ginger together. Add milk & flour one after another; blend together. Drop by teaspoonfuls onto greased cookie sheets. Bake 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. 0000019497 0000019497 0000019497 0000019497 0000019497 0000019497 0000019497 0000019497 0000019498 0000019498 0000019498 Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add the salt. Beat in the flour to make a stiff dough. Knead it for 10 min or until the dough is elastic. Place in a bowl and spread it with butter. Cover it and let it rise for 45 min or until double in size. Shape the dough into sticks or twists. Make it 1/2 the thickness of the desired finished pretzel. Bring 4 cups of water to boiling with the soda. Drop in 3 pretzels at a time. Boil them for 1 minute or until they float. Remove and drain them, and place them on buttered cookie sheets. Sprinkle them with coarse salt. Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours. 0000019501 0000019501 0000019501 0000019501 0000019501 0000019501 0000019501 0000019501 0000019501 CLEAN SOFT SHELL CRABS,WASH AND PAT DRY. IN A MEDIUM SKILLET,HEAT THE OIL UNTIL HOT. ADD THE GARLIC AND COOK,UNCOVERED,UNTIL IT BEGINS TO TAKE ON COLOR. ADD THE TOMATOES,SCALLIONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES. ADD THE WINE,COV AND SIMMER FOR 10 MINUTES. ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER FOR ABOUT EIGHT MINUTESIN ALL. ( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS AT ONCE ON HEATED PLATES. MAKES TWO SERVINGS. Preheat the oven to 375 Degrees F. Sift the flour, soda, and salt together, and set aside. Work the shortening and butter together, with a spoon, until fluffy and creamy. Add the sugar slowly, continuing to work until light. Then add the egg yolk and beat until light and fluffy. Add the flour mixture alternately with the buttermilk, beating well after each addition. Stir in the vanilla and then gently fold in the stiffly beaten egg white. Drop by rounded Tablespoonfuls 3 inches apart on a greased cookie sheet. Flatten with a spatula to 1/2-inch thickness. Bake in the preheated over for 20 minutes or until done. Makes 18 3-inch cookies. c Bread Crumbs 0.50 c Sour Cream 0.00 --------- GARNISH --------- 0.00 Sliced Ripe Olives Instructions: Preheat oven to 325F. Remove the stems from the mushrooms and reserve them for another recipe. * Corn Tortillas should be 6 inches in Diameter. ** Use shredded beef, pork or chicken for the meat filling. Heat 1/8-inch oil in skillet until hot. Cook tortillas, one at a time, in hot oil until soft, about 30 seconds; drain. Spoon 2 Tbls of the shredded meat mixture slightly below center of each tortilla. Roll tortilla over meat; secure with a wooden pick. Heat 1/8 inch of vegetable oil in the skillet until it is hot. Cook each taco in oil, turning once, until light golden brown, about 2 minutes; drain. Remove wooden picks. Garnish with 2 or 3 of the following items: Chopped tomatoes, shredded lettuce, chopped onion, chopped green chiles, chopped avocado, or shredded cheese. Garnish with sliced olives and serve as a great appetizer. CAUTION: Since mushrooms contain a large amount of water it is necessary for these little beauties to cool a little before eating. The very hot water in them can cause burns to the mouth and then yo You can cook any number of eggs at one time, even combine cooking soft-. Place egg(s) in saucepan. Add enough cold water to come at least 1 inch above eggs. Heat rapidly to boiling; remove from heat. Cover and let stand 3 minutes. Immediately cool eggs in cold water several seconds to prevent further cooking. Cut eggs in half. Scoop eggs from shells. 1 SERVING. 80 CALORIES PER EGG. 6193 Egg, beaten 0.00 This is one of the few recipes in this book that uses what may be called the frying method. Heat a little olive oil and butter in a frying pan. Saute some fresh garlic and onions, then add washed and clean filets of sole (flounder). Sprinkle some dill and pepper over the fish. When the fish gets cooked, it tends to fall apart. Don't worry about it, let it fall apart. When the fish is ready (it gets flaky), serve it over rice or pasta. 6193 Unsweetened Apple Juice 3 Place sole in glass baking dish. Add mushrooms and wine. Bake until tender at 350 degrees, about 30 minutes. Drain liquid into sauce pan and reduce over medium heat until amount left is equal to initial amount of sauterne. In a cup, mix yolks and cream together thoroughly; add to sauce pan, using whisk to blend. Pour over fish and return to oven briefly to glaze. 0.00 6194 (cut in strips, no more than To make sauce, in a blender or food processor, blend tomatoes, chilies, hazelnuts, garlic, mint and salt. Add half the oil, drop by drop, until mixture is thick. With motor running, add rest of oil in a steady steam. Turn off motor. Stir in sherry and vinegar. Set aside. Rince and dry sole. Combine flour and salt, pepper. Dust fillets with seasoned flour and dip in oil or butter. Place fillets on hot barbecue grill. After 2 to 3 minutes, turn carefully with a metal spatula. After another 2 to 3 minutes turn fillets again. While fish is cooking, pour sauce in a bowl and sprinkle with parsley. Serve spooned over piping hot fillets. Makes 4 servings Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * See Sowest 2 for recipe. ** Poblano Chiles should be roasted and peeled (see Sowest 1 for directions), seeded and chopped. Prepare Chipotle Mayonnaise and set aside. Rinse corn husks and remove the leftover silks then cover with boiling water. Let stand until softened, at least 1 hour then drain and pat dry. Mix the remaining ingredients except the fish fillets and mayonnaise. Cut the fish fillets into 1-inch pieces and divide evenly between the corn husks. Place 2 or 3 Tbls of the chile mixture on the fish. Roll the corn husks lengthwise around the filling. Fold the ends toward the middle making a packet and secure with string. Place the corn husk packets on a rack in a 6-quart Dutch oven or steamer. Pour boiling water into the Dutch oven to a point just below the level of the rack. Cover and simmer until the fish flakes easily with a fork, about 25 minutes. Serve with Chipotle Mayonnaise. ippers. Makes about 2-1/2 cups dip. Melt 1 T butter in large skillet. Add onions and cook 1 min. Add sole fillets to skillet and sprinkle with 1/2 t salt and pepper. Add water and wine and bring to boil. Reduce heat, cover and simmer about 10 min. or until fish flakes easily. Carefully remove fish to a shallow casserole. Keep warm. Boil cooking liquid in skillet down to 3/4 c. Strain liquid and reserve. Melt remaining butter in skillet. REmove from heat and stir in flour and 1/2 t salt. Gradually stir in reserved liquid and half and half. Bring to boil over low heat, stirring constantly, and cook and stir 1 min longer. Drain off any liquid which has accumulated in casserole with fish. Pour sauce over fish and sprinkle with grapes. Bake at 400 10-15 mins or until bubbly and lightly browned. le shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F. ) for 35 minutes. If fish fillets are large, cut into 6 serving pieces. Place fish in 10-inch skillet. Add water, wine, lemon juice, salt, pepper and onions. Heat to boiling; reduce heat. Cover and simmer 5 to 6 minutes or until fish flakes easily with fork. Remove fish to platter with slotted spatula and keep warm. Mix whipping cream and flour. Stir into skillet. Heat to boiling. Boil about 10 minutes, stirring frequently, until slightly thickened. Stir in grapes. Heat until hot. Spoon sauce over fish. 6 SERVINGS; 315 CALORIES PER SERVING. To Microwave: Arrange fish fillets, thickest parts to outside edges, in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Sprinkle with lemon juice, salt, pepper, and onions. Cover with vented plastic wrap and microwave on high 7 to 8 minutes, rotating dish 1/2 turn after 4 minutes, until fish flakes easily with fork. Let stand covered. Pour 3/4 cup water and 1/4 cup wine into 4-cup microwavable measure. Shake whipping cream and flour in tightly covered container. Gradually stir into wine mixture. Microwave uncovered on high 3 to 4 minutes, stirring every minute, until boiling. Stir in grapes. Serve sauce over fish. stir lightly to coat. 1.00c a 11708 Raisins 1.00c b 11708 8" unbaked pie shell 1.00ea Preheat oven to 350 F. Make several cuts in the garlic cloves. Rub the cloves over the Italian bread to allow the garlic juices to seep onto and flavor the crust. Spread the olive oil generously over the bread. Place on a large baking sheet and sprinkle with the salt and pepper. Warm in preheated oven about 10 minutes. Serve directly from the oven. Note: May serve either at room temperature or oven-warmed. Reccommend serving with a fish soup or stew. -1.00 Oven Temp:0 Preheat oven to 375 degrees. Drain and chop the whole, peeled tomatoes. Remove the seeds from the jalapeno chili and chop fine. Cover the bottom of cassarole with oil. Combine all ingredients but rice in cassarole. Stir over high heat 1 minute, reduce heat to medium. Add rice, cover, and transfer to oven. Bake until liquid is absorbed, about 35 minutes. c, Finely Chopped 1.00 ts Oregano Leaves, Dried 0.00 ds Pepper 0.50 c Cheese, Finely Shredd Heat one tablespoon shortening, blend in flour and brown. Add onion and tomatoes and boil until mixture is reduced to about one-half. Add a pinch of salt and pepper and add to stock. Simmer ten minutes. Place mashed avocados in a soup tureen, add cream and mix well. Add a few drops of green coloring and stock. Stir and serve immediately with tortilla croutons which have been made by cutting tortillas into small squares and frying in three tablespoons shortening until golden brown. Bread cubes may be used instead. Yield: Six servings Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place one in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Serves 4 Trim crusts from bread, dice. Cook bread cubes and garlic in butter and oil over medium-high heat until cubes are golden. Remove and keep warm. Combine stock, bay leaf and lemon juice in same pan. Bring to a simmer over medium heat. Break eggs, one at a time into a saucer and slip into hot broth. Poach until whites are set but yolks are still liquid (4 minutes). With a slotted spoon, carefully transfer each egg to a warm soup bowl. Ladle broth over eggs and sprinkle with croutons. Makes 6 cups. 0.00--------- q 11681 Sugar 6.00T r 11681 Soy sauce 2.00T s 11681 Finely minced Gingerroot 1.00T t 11682 Ground Be Serve with a green garden salad sprinkled with fresh cilantro. In a large saucepan saute garlic in oil until soft. Stir in bread crumbs, stock, cayenne and paprika. Bring to a boil, then reduce heat and simmer for about 20 minutes, uncovered. Garnish with parsley, if desired. Yield: 4 servings, 4 cups One Serving = 1 cup Calories: 161 Protein: 6 g Fat: 6 g Carbohydrate: 22 g Fiber: 1 g Cholesterol: 1 mg Sodium: 242 mg Potassium: 201 mg Exchange: 1-1/2 Bread 1 Fat 11682 Wilt onion and garlic in oil; add tomato sauce and beef stock. Heat to boiling point. Mix meat with rice, egg, mint, salt and pepper; shape into little balls. Drop into boiling broth. Cover tightly and cook 30 minutes. Will freeze nicely. 11682 Madarine Liqueur 0.25c g 11682 Butter 3.00T h Mix meat with rice and egg. Season and shape into little balls the size of walnuts. Roll in flour and fry lightly in hot shortening. Remove and in the same pan brown onion and add tomato. Add beef stock and simmer five minutes. Add meat balls and simmer for one half hour or until thoroughly heated. Yield: Six servings :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Saute the dry rice in oil over low heat for 5 minutes. Add the onion and garlic and saute another 5 minutes. Add salt and pepper to taste and stir in the stock. Cover tightly and finish cooking over your lowest heat for 30 to 40 minutes or until the stock is absorbed. This is a sopa seca, or dry soup. sl Whole wheat bread 0.00 made into crumbs in blender 0.12 ts Pepper 1.00 tb Natural soy sauce 1.00 tb cilantro leaves or parsley leaves If using fresh corn, cut kernels from cobs. Scrape cobs with a sharp spoon; discard cobs. Measure corn. You should have about 1 1/2 cups. Reserve excess corn for another use. Puree 3/4 cup corn in blender or food processor; set aside. Mash garlic with salt to make a paste. Melt butter in a large saucepan. Add onion and garlic paste. Cook until onion is tender but not browned. Add tomatoes. Cook slowly 10 minutes, mashing tomatoes with a spoon. Add broth, oregano, pureed corn and whole corn kernels. Taste and add salt if needed. Bring to a boil; reduce heat. Cover and simmer 30 minutes. Stir in cream. Cook until heated through, but not boiling. To serve, pour into soup bowls and garnish with cilantro or parsley. Makes 6 servings. nd heat, stirring for 2 minutes. Add additional salt and pepper if needed. 3. chunky salsa, sliced black olives, sour cream, sliced green onions, diced avocados 6-8 servings. In blender or food processor , puree corn and chicken broth. Melt butter in stockpo Add corn puree and simmer over low heat for 5 minutes, stirring constantly. Stir in milk, cumin, and garlic. Tabasco and white pepper , next,soup may be cooled and frozen at this point. Stack tortillas and cut into one inch squares. Heat 1/2 inch oil in heavy skillet and fry tortilla squares until golden. Drain on paper towels and sprinkle with salt. Put equal amounts of diced tomatoes and chicken in individual soup bowls. Add shredded cheese to simmering sou and stir until cheese melts. Spoon soup into bowls and garnish with tortilla squares. Serve with condiments to be added as desired. ( this is a version of a traditional Mexican soup). 4 Bonnie /DC Thanks, Bonnie Add reserved meat and half the chopped parsley and dill. Season with salt and pepper; cook "Peanuts - which are really a legume not nuts -came originally from Brazil but today they are cultivated around the world and especially in Africa and the United States. " To begin with, heat the oil in a saucepan & cook the onion until it becomes transparent. Add the ground peanuts or peanut butter, potatoes and a little stock and mash well. Alternatively, put these ingredients into a blender. Now pour the rest of the stock slowly into the puree, mixing well. Bring the soup to a boil, then let it simmer, covered, for 5-10 minutes. after this, remove the pot from the heat and season. Stir in the cream before serving (if desired), sprinkling the chives on top. Add cream, Sherry, mustard, salt and pepper. Stir until heat through. Ladle into bowls. Top with parsley. Serves 8. Cut the tortilla into narrow pie-shaped wedges. Fry in hot oil until crisp. Drain on paper towels. Pour off all but 1 tbs. of the oil. Set the pan aside. Puree the garlic, tomato and onion in a blender. Saute the puree in the pan with the remaining tbs. of oil, stirring constantly, for 3 minutes. Add the chicken stock, chopped egg, cumin and pepper and simmer for 15 minutes. Divide the fried tortilla strips in four soup bowls. Sprinkle 1/4 cup cheese over each. Ladle the soup over. Garnish with sliced avocado, if desired. c Bread crumbs (from firm 0.00 -white bread) 0.50 c Chopped cooked chicken 0.33 c Melted butter 2.00 T Finely chopped onion 0.00 Juice of 1/2 lemon 1.00 ts Salt 0.25 ts Pepper 0.50 c Light cream Instructions: Cut the morels in half lengthwise; rinse them in cold water, amd soak for a few minut The bouquet garni is made with a celery stalk tied with whole peppercorns, cloves and parsley. Cut head from grouper. Slice fish into 1 inch steaks and set aside. Place fish head in a large pot of cold water. Add salt and bring water to a boil, then add bouquet garni. Cover and simmer for 1 1/2 hours. Discard fish head and bouquet garni, reserving edible parts of fish head. Using fish stock, cook shrimps in their shells for 10 minutes or until they turn pink. Remove, discard shells and black veins, and reserve. Using the same stock, heat mussels or clams in their shell for 5 minutes or until shell open. Remove from stock, remove seafood from shells, and reserve seafood. Strain stock to remove any sand or shell particles. Use a little of the oil to saute onions, garlic, tomatoes, coriander, parsley and cayenne pepper just until vegetables soften, then add mixture to fish stock. Heat remaining oil and gently fry grouper steaks. remove skin and bones, break grouper into pieces and add to stock mixture along with crab, lobster, shrimp, mussels and edible part of grouper head. Norma Hernandez specializes in the cuisines of her native Brazil, plus Mexican and Creole-Cajun cooking at her Restaurant Nega Fulo. From The Gazette, 91/01/30. The Wild Flavor MM Format by John Hartman Indianapolis, IN Notes ********** RECIPE ENDS ******** 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze. Heat any remai (Makes about 1 quart. ) Combine sugar, wine and water in saucepan and simmer 5 minutes, stirring until sugar is dissolved. Chill. Crush grapes* in processor, then squeeze through cheesecloth to obtain 2 1/2 cups juice. Add grape and lemon juices to syrup. Process in ice cream maker. Arrange kiwi fruit and scoops of sorbet on individual dessert plates. Best made within 24 hours of serving. *Can substitute green seedless grapes. equently with glaze. Heat any remaining glaze and serve with c Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup water and the salt. Heat to boiling, stirring constantly. Boil and stir 5 minutes. Remove from heat. Stir in wine and lemon juice. Cool to room temperature. Pour into ice cube tray. Freeze until mushy and partially frozen, about 1 hour 20 minutes. Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in 1 1/2-quart saucepan over medium heat, stirring constantly. Boil, without stirring, to 240' on candy thermometer. Beat egg whites in small mixer bowl until soft peaks form. Continue beating while pouring hot syrup in thin stream into egg whites. Beat until mixture is cool, about 8 minutes. Spoon partially frozen mixture into chilled large mixer bowl. Beat with rotary beater until fluffy; fold in egg white mixture. Pour into ungreased baking pan, 9x9x2 inches. Freeze until firm, about 3 hours. Serve in chilled sherbet glasses. 15 minutes. While stirring, make sure to scrape sides and bottom of bowl. paprika garnish leaves sorrel Cook sorrel* in boiling salted water in large saucepan until tender, about 1 minute. Drain well. Squeeze dry, then pat dry with paper towels. Whisk eggs, 2 tablespoons sour cream, cayenne pepper, salt and pepper to blend in medium bowl. Mix in cooked sorrel. Preheat broiler. Peel potato and finely chop. Melt butter in heavy 10-inch broiler proof skillet over low heat. Add shallot and cook until tender, stirring frequently, about 6 minutes. Increase heat to medium. Add potato and stir until coated with butter. Add egg mixture. Reduce heat to low and cook until bottom of frittata is set and only top surface is runny, about 10 minutes. Spread 3 tablespoons sour cream over top. Sprinkle lightly with paprika. Broil until top is light brown, watching carefully. Transfer to platter. Surround with sorrel leaves. Cut into small slices. Serve hot or at room temperature. *Can substitute torn spinach leaves. Place ham in large container, cover with water, soak 8 hours. Pour off water. Scrub ham with warm water using a stiff brush, and rinse well. Place ham in a large roasting pan; pour apple juice over ham. Cover and bake at 325 degrees for 2 1/2 hours to 3 hours. Carefully remove ham from pan, reserving 1 tb pan juices; discard remaining juices. Remove skin. Return ham to pan, fat side up. Combine reserved pan juices, brown sugar, vinegar, prepared mustard and cloves; coat exposed portion of ham with brown sugar mixture. Stud with whole cloves. Insert meat thermometer into ham, making sure it does not touch fat or bone. Bake uncovered until thermometer reaches 142 degrees. g 20063 Sausage 0.25lb a 20063 Butter or margarine as 0.00 b 20 Heavily coat the inside and rim of a 6 cup souffle dish with soft butter. Add 2 tbsp. of flour and turn to coat all the butter. No clear spots should remain. Tap the dish on the counter,empty excess flour and set dish aside. Melt 3 tbsp. butter in a saucepan. Add flour and cook until mixture foams. Use a whisk to beat in the milk and bring the sauce to a boil, stirring constantly. Add salt,pepper and mustard. Cook 2 minutes. Remove from heat and beat in egg yolks one at a time,beating well after each addition. Cool slightly,then beat in cup grated cheese. (This can be done in advance. Lay a piece of plastic wrap directly on the mixture to keep it from forming a skin. If you refrigerate the mixture,warm it gently and beat well before continuing. ) Heat oven to 400 degrees. Heat the cheese mixture until hot to the touch. Whip the egg whites until they barely hold stiff peaks. Add a quarter of the egg whites to the cheese mixture. Stir gently to blend completely. Add this to remaining egg whites and fold quickly and gently. pour mixture into prepared souffle dish and sprinkle with 1 tbsp. cheese. Bake 20 to 25 minutes or until souffle is puffed and brown. If it browns too rapidly,place a sheet of lightweight aluminum foil directly on top. 20064 And minced 0.00 e 20064 Zest of 1 orange, minced 0.00 Mix egg yolks and sugar. Add flour and mix again. Heat milk and butter together to boiling point. Add a little hot milk mixture to egg yolk mixture. Stir. Add remaining hot milk mixture. Cook and stir over medium heat until thickened. Do not boil. Remove from heat. Add Grand Marnier. Beat egg whites until stiff but not dry. Fold carefully into yolk mixture. Pour into buttered 2-quart souffle dish. Bake at 350 degrees for 30-35 minutes and serve immediately. T By 'soup' Fredy Girardet means what many peoples would call a compote. One day in advance, put 400 g (14 oz) stoned cherries into a frying pan with the butter. Cook them gently until the juice runs. Add the sugar and continue cooking until the sugar slightly caramelises. At this point, pour in a generous dash of kirsch and flambe it. Take the pan off the stove. Put the cherries into a strainer to drain them, and keep the juice. Just before serving, pre-heat the oven to 260 oC (500 oF). Divide the cherries between four little souffle dishes 6 cm (2 3/8 in) in diameter and just cover them with their juice. Prepare the souffle mixture. Put the egg yolk into a basin with 35 g (1 1/4 oz) sugar. Beat it until it becomes pale and fluffy. Add half a tablespoon of lemon juice. In another basin, whisk the egg whites to firm peaks with the rest of the sugar, then fold in a tablespoonof lemon juice. Fold the whites delicately into the yolk mixture using a spatula. Top up the moulds with the souffle mixture. Bake the souffles at the bottom of the pre-heated oven for 5 minutes. Serve IMMEDIATELY. he onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving. Notes ********** RECIPE ENDS ******** nal 10 minutes or until done. Serve immediately or refrigerate until needed. Notes ********** RECIPE EN These proportions make an eggier-tasting crepe. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well. Add remaining milk gradually, then melted butter. Beat egg whites stiff. Fold into crepe mixture. They either may be cooked in the usual way in a crepe pan or put into a large buttered pan and baked in a preheated 375F oven for about 25 to 30 minutes. This then becomes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured on top. It can be a sweet filling like strawberries or apples and may be flavored with lemon rind, brandy, or vanilla. reserved marinade in a measuring cup. Add water, if necessary, to equal 3/4 cup total. Stir in green onions. Return mixture to the browning dish and cook, covered, on High until onions are crisp-tender, 1 to 2 minutes. Stir together water and cornstarch and ad Preparation: Cut hard tips off soaked lily flowers; cut in half. Wash noodles, then boil until tender - about 2 minutes. Drain, place in bowls. Heating Broth: Heat broth in sauce pan with salt & sugar. Add vinegar just before adding broth to bowls. Stir-fry: Add oil to hot wok. When it begins to smoke, add onions, & stir- fry until fragrant. Add vegetables; stir-fry for 1 minute. Put onto noodles; top with chicken; add soup, and serve. Notes ********** RECIPE ENDS ******** Combine broth, chickenm vegetables and spices in large pot. Bring to a boil. Stir noodles into boiling broth. Simmer 30 minutes or until tender, stirring occasionally. Remove bay leaf. +L$$3 L$ PQV Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. e Leaves Serves :6 KeyWords :Vegetarian Entree Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt butter with oil in heavy large pot over medium heat. Add onions, cover and cook until lightly colored, stirring occasionally, about 45 minutes. Add wine and bring to boil, scraping up any browned bits. Cook 5 minutes. Add browned bits. Cook 5 minutes. Add stock and bring to simmer. Simmer uncovered 1-1/2 hours. Season to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing. ) Preheat broiler. Ladle soup into boilerproof bowls. Top with slices of toasted French bread. Sprinkle with grated Gruyere cheese. Broil until cheese melts. Serve immediately. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Bring the broth to a full boil in a soup kettle. Gradually add the rice, stirring constantly until the broth boils again. Reduce the heat, cover, and simmer until the rice is just tender, not mushy, 12 to 14 minutes. Remove from the heat and keep warm while preparing avgolemono. Beat the eggs for 2 minutes. Continue to beat, gradually add the lemon juice. Slowly add some of the hot broth to the egg-lemon mixture, beating steadily. Stir the mixture into the soup and cook over minimum heat, without boiling, until the soup thickens to coat a spoon. Taste for salt, and keep warm over hot water until ready to serve. Pass the pepper mill at the table for additional zest. (If desired, bite-sized pieces of cooked chicken may be added to soup before adding the rice). ; 2. 5g fat; 14g carb. ; 0 chol. ; 94mg sod. Boil the lentils for 5 minutes Empty the water and add 500ml of water Bring to the boil and allow to simmer for 10 minutes Add all the other ingredients and allow to cook on a low heat until all the ingredients are tender (takes about an hour or so) Serve when thick. 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 mea 1999FBeef And Cabbage Joes Hamburger /vegetarian Soak the chickpeas for 24 hours, changing the water twice. Simmer for 30 minutes and then replace the water with hot water. Cook for 20 minutes, and change the water again. Keep the water level 5 cms above the chickpeas Add the rosemary, salt, pepper, and oil. Simmer until the chickpeas are tender. Add lemon juice to taste before serving. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 sou 4451FBee In a large kettle, cook the onions in the butter over moderate heat, stirring until they are golden brown. Sprinkle with flour and cook the mixture, stirring, for 3 minutes. Add the broth slowly, stir the soup constantly until it comes to a boil. Simmer, covered, for 20 minutes. Season with salt and pepper. Put 2 slices of toast in each of 6 heated bowls, top each toast with 1 Tbsp cheese and pour the soup over the toasts. Top with any remaining cheese. Run bowls under broiler about 4 inches from the flame for 3 minutes or until cheese is melted and bubbly. a 1951 Gourmet Mag. favorite. Serves :4 KeyWords :Side Dish Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt the butter in a 1-1/2-quart saucepan and saute the onions until they begin to color. Add the sherry and cook 2 minutes. Add the beef consomme and simmer 30 minutes. At serving time, preheat oven to 400 F. Ladle the soup into 8-ounce ovenproof crocks. Float a crouton on top of each and cover with a slice of Gruyere. Bake in a preheated oven until the cheese is melted and golden brown. Serve while hot. Lemon wedges 0.00 Parsley sprigs Instructions: Preheat oven to This light soup is easy to prepare. Cook 3 eggs in boiling water for 10 minutes. Remove from heat. When cool, put the hard-cooked yolks and the almonds in a mixer and beat until a smooth dough is formed. Dilute this dough with half the cream and pour into a saucepan. Add the heated chicken broth and simmer gently for 10 minutes. Meanwhile, separate the remaining 2 eggs. Discard the whites and dilute the raw yolks with the remaining cream. Pour into a saucepan. Slowly add the hot soup mixture on top and whip for 2 minutes without letting it boil again. Season to taste. Pour into soup bowls and garnish with a few slices of lightly toasted almonds. To peel almonds, drop raw almonds into boiling water for about 1 minute. Remove from water and allow to cool. Skins should be easy to remove. Line a serving platter with lettuce & edge this with tomato slices. Put cucumber cases in the centre & garnish with lemon & parsley. Sarah Brown, "Vegetarian Kitchen TO MAKE FISH STOCK: Simmer all ingredients for fish stock for approximately 45 minutes. Strain through cheesecloth. FOR SOUP: Bring 1 qt. to boil. Reduce heat and add the salmon. Simmer 5 min. Remove from heat. Gently stir in the cream. Place in a soup tureen or individual bowls. Sprinkle with dill. 24627 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sea 15598 Hoosier Harvest HEAT OVEN TO 375F. MIX SUGAR, SHORTENING, VANILLA AND EGGS. STIR IN REMAINING INGREDIENTS EXCEPT RAISINS. STIR IN RAISINS. DROP DOUGH BY ROUNDED TEASPOONFULS ABOUT 1-INCH APART ONTO UNGREASED COOKIE SHEET. BAKE 8 TO 10 MINUTES OR UNTIL LIGHT BROWN. COOL SLIGHTLY; REMOVE FROM COOKIE SHEET. MAKES ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. NOTE: IF USING SELF-RISING FLOUR, OMIT BAKING SODA, BAKING POWDER AND SALT. USE SEEDLESS RAISINS, NOT SEEDED, IN THIS RECIPE. SEEDLESS RAISINS ARE GROWN WITHOUT SEEDS, WHEREAS SEEDED RAISINS HAVE HAD THEIR SEEDS REMOVED. FOR VARIETY, TRY WHITE RAISINS. kies) Pies 24636 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 15601 Hopping John Side Dish 24637 Mix all ingredients, bake in moderate oven about 10 or 20 minutes. Notes: Exact temperature not given. Moderate is 350 - 400 F. .00 app 15602 Hopping John Vinaigrette 24640 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 15603 Horchata (ground Rice Drink) Cut tomatoes in half crosswise. Squeeze gently to remove juice and seeds. Broil 6 inches from heat for 5 minutes. Mix remaining ingredients together. Spread over tomatoes. Broil about 2 minutes more until tinged a golden color. Serves: 8 "Company's Coming: Vegetables" Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Hamburger buns should be split, toasted and buttered. Stir together 1/4 c Sour Cream, green onion, bread crumbs, salt and freshly ground pepper. Add the ground beef, mix well. Shape into two 3/4-inch thick patties. Place patties in a small baking dish. Loosely cover with clear plastic wrap or waxed paper. Micro-cook on 100% power for 3 minutes. Turn patties over, rotate the baking dish a half turn. Micro-cook, loosely covered, on 100% power for 2 to 3 minutes more or until meat is done. Drain off fat. Serve the patties on toasted buns with lettuce and tomato. Dollop with additional sour cream, if desired. alf the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 de Grease casserole dish. Place 3 cups corn chips in dish bottom to cover. Mix chicken, chillies, onion, spices and add to dish. Spread cheese over all. Cover with sour cream, cover the dish, bake at 325 F for 30 minutes, uncover and add remaining chips. Bake another 15-20 minutes, or until bubbly. utes. Makes 4 servings Notes ********** RECIPE ENDS ******** with fork to crumble into sm To Prepare Green Chile Sauce: Saute garlic and onion in oil in a heavy saucepan. Blend in flour with a wooden spoon. Add water and green chile and mix well. Add salt. Bring to a boil and simmer, stirring frequently for 5 minutes. Heat tortillas on a hot griddle and keep warm under a towel or heat in oil, drain on paper towels and keep warm. Mix one cup chile sauce with the chicken. Put 1/4 cup of the mixture on each tortilla and roll it up. Place in a baking dish, cover enchiladas with grated cheese and add onion if desired. Pour remaining sauce over enchiladas and bake at 350 Deg F for about 20 minutes. Smother with sour cream and return to oven for 10 minutes or until all is hot. Serve immediately. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] Notes ********** RECIPE ENDS ******** f 19498 Carrot; shredded *if using self-rising flour omit Baking powder, baking soda And salt. Heat oven to 425 degrees. Mix 1 cup sugar, the shortening, margarine, vanilla and egg. Stir in remaining ingredients. Divide dough into 3 equal parts. Roll each part 1/4-inch thick on lightly floured surface. Cut with 2-inch cookie cutter. Sprinkle with sugar. Place on ungreased cookie sheet. Bake 6 to 8 minutes or until no indentation remains when touched; cool. 4 TO 5 DOZEN COOKIES; 65 CALORIES PER COOKIE. & wild ric Mash egg yolk, add salt and mustard, sugar and paprika or red pepper. Add sour cream and enough vinegar to make it thick and soupy. Chop and add egg whites and chopped spring onions. Especially good over Spring leaf lettuce. Brice McAdoo Clagett teak 1.00lb c 19499 -- cut in strips 0.00 d 19499 Salt Dissolve Jell-O in boiling water. Mix pineapple, sour cream, nuts and cherries. Add to Jell-O. Pour into 8-inch Square oiled pan. Refrigerate 2 hours or until set. Cut into squares and serve topped with whipped cream. : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 350. Combine all coating ingredients except butter. Dip chicken in melted butter; coat with crumb mixture. Reserve remaining crumbs and butter. IN 13x9 inch baking pan place chicken; add onions. Sprinkle remaining crumbs over onions; drizzle with remaining butter. Bake, basting occasionally for 60 to 70 minutes or unti fork tender. Remove chicken to platter; keep warm. To make sauce, scrape baking pan; pour pan drippings into 2 qt sautcpan. Stir in flour. Cook over medium high het, stirring occasionally, until bubbly, about 1 minute. Reduce heat to medium. Stir in sour cream and pepper. continue cooking, stirring occasionally, until heated through. If needed, add milk unti desired consistency is reached. Serve sauce over chicken and onions. Sprinkle with chives. not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge. " To eat, spear melon balls with toothpicks, and dip them into the cheese *if using self-rising flour omit Baking soda, baking powder, Salt. Use seedless raisins, not seeded, for this recipe. For variety, try. Heat oven to 375 degrees. Mix sugar, shortening, vanilla and eggs. Stir in remaining ingredients except raisins. Stir in raisins. Drop dough by rounded teaspoonfuls about 1 inch apart onto ungreased cookie sheet. Bake 8 to 10 minutes or until light brown. Cool slightly; remove from cookie sheet. ABOUT 4 DOZEN COOKIES; 75 CALORIES PER COOKIE. Combine water and yeast; let stand 5 minutes. Meanwhile, beat together remaining ingredients. Stir in yeast mixture; form into ball. Lightly oil bowl, and put dough in it. Roll dough over so top is also oiled. Cover with towel and let rise 1 hour. Place dough on lightly floured board and roll to 1/2" thick. Cut and shape. Bake at 350 degrees for 20 minutes. 0000015597 0000015597 0000015598 0000015598 0000015598 0000015598 0000015598 Combine sugar, corn-starch, salt, nutmeg, and cloves. Add to cream. Mix thoroughly. Cook over hot water, stirring constantly, until thick and smooth. cool. Add nuts. Pour into baked individual pastry shells. Fold powdered sugar into egg whites. Pile lightly on top of pastry. Bake in slow oven (325 F) 20 minutes. The Household Searchlight 00015599 0000015599 0000015599 0000015599 0000015599 0000015599 0000015599 0000015543 "These hearty crackers reflect the clean, clear flavors of sour cream and onions. They are impressive, reliable standbys for entertaining of all types. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Stir together the flour, sugar, salt, and pepper in the food processor or a large bowl. Add the onion and mix well. In a separate bowl, thoroughly blend the sour cream and egg together. Add the sour cream mixture to the flour mixture and blend well to form a dough that will hold together in a cohesive ball. If necessary to achieve the proper consistency for rolling, add 1 additional Tablespoon sour cream. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 inch thick. To make the twists, cut the dough into strips 3/4 inch by 6 inches. Twist the ends of each strip in opposite directions and press the ends down on the baking sheet to keep them from unwinding. Bake for 20 to 25 minutes, or until the twists are lightly browned. The ends will be slightly thinner from the pressing and will brown first. Cool on a rack. Yield: 85-90. VARIATIONS: If preferred, these crackers can be baked flat in 2-inch squares or circles. Be sure to remember to prick each one 2 or 3 times with the tines of a fork. Brush the tops with a lightly beaten egg, if desired. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 SOUR DOUGH BREAD Pour 2 c. batter into depression in a quantity of flour. Add melted shortening, soda dissolved in small amount of water, sugar and salt. Mix until you form a ball you can handle. Knead just the flour the dough will hold. Grease well. Set aside to raise double. Cut, place in greased pan. Brush with milk. Set aside to raise double - 1/2 hour. Bake at 400 degrees F. 35 to 45 minutes. Remove pit and sprinkle with lemon juice to keep from darkening. An excellent way to get twice the pleasure out of your fish purchase. You can use either the fish head or the fish carcass if you wish. To the people of South Viet Nam, this is as much their traditional dish as Southern Fried Chicken is to our southerners--and it will meet with instant praise. Sprinkle the scallions, black pepper, 1 teaspoon salt, and 4 teaspoons fish sauce over the fish head. Allow to stand for 10 to 15 minutes. Bring 1 quart of water to a boil and drop in the sour bamboo and pineapple slices. Cook at a lively boil for 5 minutes. Drop fish head into the actively boiling water and, keeping at a boil, add the 2 tablespoons fish sauce, remaining teaspoon salt, and a dash of MSG. Boil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion green, and serve. Note: If the fish head is dropped into water that is not boiling, it will fall apart. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 197 9. This is real good with chunks of catfish, shrimp, whatever. Homemade Chips Lo Cal Lo Fat. Homemade Maggot Stew Homestyle Zucchini & Tomatoes Honey And Garlic Dressing 2 Honey Chicken Honey Drops *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. Honeyed Peanut Butter Honeymoon Sourdoughs Hong Kong Lamb With Spring Onions Hongshao Wanyu (red Cooked Carp) Mix quickly, roll about 1/2-inch thickness. Fold and roll again. Cut out with biscuit cutter and place on greased baking sheet. Bake imediately in a hot oven about 400 F about 10 minutes. If sour milk is very sour, add more soda. Hopeless Twinkles Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Preparation: Wash and soak mushrooms in warm water for 30 minutes; shred. Wash and soak dried bamboo shoots in warm water for 1 hour; shred in 1" pieces. Slice pork butt into 1" matchsticks. Wash and trim green onion, shred on the bias into 1" pieces. Soak rice stick noodle in warm water until soft. Cooking Soup: In sauce pan, heat broth. When it reaches gentle boil, add pork, mushrooms, bamboo shoots, soy sauce and sugar; simmer 10 minutes. Add soaked rice stick noodles; simmer for another 10 minutes. A minute before removing from heat, add vinegar and sesame oil; stir. Remove to serving bowl; garnish with shredded green onions. Serve. 1.50 lb Ground chuck 2.50 t Sweet paprika 1.00 T ]Worcestershire sauce 0.50 t Dry mustard 2.00 t Kosher salt 0.00 Fresh ground pepper; to tast 0.00 --------- SAUCE --------- 1.00 c Sour cream 1.00 c Chicken broth Preparation: Soak mushrooms, cloud ear, and lily flowers separately in hot water for 25 to 30 minutes or until soft. Reserve mushroom liquid in amount specified above. Next remove stems from mushrooms; discard. Pick off tough ends of cloud ear; discard ends; coarse chop cloud ear. Remove tough ends of lily flowers; cut flowers in half. Set aside until ready to begin cooking. Slice pork thin, then cut into fine shreds. Place in small bowl, to which also add wine, soy sauce and sugar; mix well with fingers. Add cornstarch and mix again to coat evenly. Slice bean curd in thirds, cut each slice in half, then cut each half into shreds. Mix up cornstarch paste with cornstarch and stock or water; set aside. Combine stock, mushroom liquid, vinegar, soy and black pepper. Bring to simmer; add shredded bean curd; mix with chopsticks to keep bean curd from sticking together. Simmer for 2 minutes. While stock is simmering, heat wok and add peanut oil. Heat oil for 10 seconds; then add shredded pork; stir vigorously with spatulas until pork loses its brown color and turns white. At this point, add mushrooms, cloud ear, lily flower and bamboo. Stir for 15 seconds over high heat; add to stock. Bring stock back to simmer and slowly thicken with cornstarch mixture, adding a little at a time until desired thickness is reached. Remove from heat and slowly add beaten egg, dripping and folding a little at a time. Top soup with diced scallions and sesame oil. Serve immediately. Mix together the starter, milk, flour, and applesauce, and let stand in a covered bowl in a warm place. Cream together the sugars and butter. Add the beaten egg and mix well. Add spices. You may also add a half cup of raisins or chopped nuts, or a mixture of the two. Beat by hand until well mixed and no lumps reamian. Bake at 350 degrees F for half to three quarters of an hour. Test for doneness with a knife when half an hour is up. Allow to cool until cold before cutting and serving. Cream together the shortening and sugar, add egg and mix until blended. Stir in bananas and sourdough starter. Add orange peel or vanilla. Stir flour and measure again with salt, baking powder and soda. Add flour mixture and walnuts to the first mixture, stirring until just blended. Pour into greased 9 x 5-inch loaf pan. Bake in 350 degree oven for 1 hour or until toothpick comes out clean. Cool to cold before slicing. 606 Mixed nuts with no peanuts 4.00c Mix flour, baking powder, salt and soda. Cut in lard. Mix in lightly 1 cup starter. Roll one-half to three-fourths inch thick. Cut into biscuits. Let rise 1 hour. Bake at 450 degrees for 9-10 minutes. gar; white, wine 0.50c 607 Lemon juice; fresh 2.00tb 607 Parsley; finely chopped * FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Strawberry Soup Serves :4 KeyWords :Fruits Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Few people bake cakes from scratch anymore unless they can produce something that's not possible with a mix. This sourdough chocolate cake falls in that category. It's got a fudge-like quality you can't get any way except with sourdough and since it's all mixed in one bowl, it's almost as easy as a boxed cake. Put the starter in a large bowl, cover loosely and allow to stand at room temperature until active and bubbling -- at least one hour. Then add the rest of the ingredients, in the order given, beating well after each addition. It is not necessary to sift or premix any of the ingredients as long as you are careful to get the baking powder and soda evenly mixed. Grease and flour two 9-inch round cake pans, pour in the batter, which will be thin, and bake in a preheated 350. oven for about 30 minutes, or until the layers test done when poked with a toothpick. The cake will have pulled away from the sides of the pan. Allow to cool about 10 minutes before removing from pans, then finish cooling the layers on wire racks. Do not frost until the cake is completely cold. A mild chocolate butter cream frosting is nice with this cake. carrots and green beans to the pot. Cover and simmer another 45 minutes. With an adult's help, cook the orzo in a saucepan according to the package directions. when just tender, drain it through a colander into the sink, shaking out any excess water. These are your maggots. Add them to the stew pot, then turn off heat and care Sicko serving suggestion: Turn any Mix ingredients in the above order, stirring only enough to blend the mixture. Pour into a buttered pan. Bake in a 375 to 400 degree oven for about 15 minutes. use ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 1.00c 000006 10484 Butter 2.00tb 000007 10484 Cheddar; Sharp, Shredded 1.50c and slice the potatoes paper-thin with a mandoline or in a food processor. Soak the sliced potatoes in ice-cold water 5 minutes. (You can slice the potatoes ahead of time and hold them in water as long as 4-5 hours. ) Drain in a salad spinner or lay flat on paper towels and pat dry. Heat the oil in a deep fryer or large pot to 350 F. Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl. Fry the potatoes in batches until crisp and brown. Remove with a slotted spoon a Dissolve yeast in warm water. Add the rest of the ingredients. Mix and knead lightly and return to the bowl to rise until double. Turn out onto floured board and divide dough into two parts. Shape dough parts into oblongs and then roll them up tightly, beginning with one side. Seal the outside edge by pinching and shape into size wanted. Place loaves on greased baking sheet and let rise until double again. Make diagonal cuts on top of loaves with razor blade or VERY SHARP knife and brush lightly water for crisp crust. Bake at 400 degrees F for about 25 minutes, or until brown and done. NOTE: Makes 2 loaves at 18 slices each. Also note the the serving sizes in all of these recipes is guesstamate. It all depends on the serving size you select. 0.00 i 10485 room 0.00 j 10486 Dates; Finely Chopped Cream brown sugar and shortening and beat. Then add molasses and egg, beating continuously. Sift dry ingredients together and blend into hot water. Then beat this mixture into creamed mixture. As the last step, add the sourdough starter slowly, mixing carefully to maintain a bubbly batter. Bake in pan at 375F for about 30 minutes or until done. Serve with ice cream or whipped cream while still hot if possible. alcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dissolve yeast in 1 cup warm water. Mix yeast, starter, honey, salt and shortening with 3 cups flour. Add more flour as needed to make a stiff dough. Knead 150 strokes on a floured surface and place in a greased bowl. Cover and let rise 1 to 1 1/2 hours until doubled in size. Punch down, let double again. Punch down and roll into tight loaf. Grease and place in bread pan. Let double in pan and bake at 400 degrees F. for 35 to 40 minutes or until very dark golden brown, and it sounds hollow when thumped. Return to oven and continue to cook, uncovered, for 1 1/4 hours, turning every 20 minutes. Wings are ready when they are richly glazed and honey mixture is no longer liquid. They will be dark in color and gooey. Serve immediately or at room temp. Source: Calgary Sun Posted by Sharon Verrall Notes ********** RECIPE ENDS ******** h 15506 Vanilla Extract 1.00ts i 15506 Cocoa (Less if using Dutch 0.67c j 15506 Process) 0.00 k 15506 Process according to manufacturer's directions. l 15506 Milk Mixed With 1 Tbls 1.00c m 15506 Water (To Make Sour Milk) 0.00 n 15507 Sugar 0.75c a Mix all ingredients well. Be careful not to over mix. Small lumps are ok. Lightly grease a hot cast iron griddle. Drop onto griddle with a large spoon while the batter is still rising. c 15507 Butter 0.33c d 15507 Evaporated milk 5.00oz e Mix ingredients together and let the mixture bubble and foam a minute or two, then drop on hot griddle in large spoonfuls. 15508 Butter or marge 0.50c a 15508 Brown sugar 1.50c b 15508 Eggs 3.00x Mix well and cook on hot griddle. Note: This is good recipe for camping. Instead of fresh eggs, you can use 1 T Powdered eggs. 15508 Flour,wholewheat 1.00c e 15508 Baking soda 1.00ts f 15508 Cinnamon 1.00ts Mix well and let stand a few moments. Drop by large spoonsful on hot griddle. NOTE: Berries of all kinds can be added to these recipes. Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sau nd Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Notes ********** RECIPE ENDS ******** :-1.00 Oven Temp:0 Beat eggs. Add milk and starter. Sift together the flour, soda, baking powder, salt, and sugar. Mix together. Drop onto hot griddle by large spoonsful. NOTE: If ungreased griddle is used add 1/4 c Melted Fat to the above recipe. Bacon fat give a great taste. c Nuts 1.00 ts Cinnamon 1.00 c Brown sugar 0.25 c Melted butter Instructions: ~-----------------TOPPING------------------------------ ~--- Bake at 350 for 30-40 minutes This is for the medium sized loaf which, depending on how active my starter is at the moment, will rise to the top of my Hitachi B10 1. If I want an extra sour loaf, I will use the starter two or three days after feeding. This produces a shorter loaf with a heavier texture. For a light and fluffy loaf, I feed the starter first, then let it sit on the counter for 8 to 10 hours before using. I make sure it is very foamy when I put it in the B/M. and turning occasionally, about 45 minutes. Mix ingredients, working in the flour until you have a soft dough. Roll out into a flat shape. Dash oil over a dough sheet and place dough on it. Bake about 5 minutes. It doesn't take long, so watch carefully. Have pizza sauce and topping ready and make pizza as usual. Then bake as usual. n Patties Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min. OR Until Sauce Is Bubble. Pour boiling coffee over chopped caraway seeds. Let the mixture cool and then add it to the rye flour and starter which have previously been mixed well. Let stand for 4 to 8 hours in a warm place, preferabley overnight. Then add the molasses, dry milk, salt, shortening,liquid milk, unbleached flour and yeast. Mix well. Cover the bowl and let rise to double. Then knead on floured board and shape into two round loaves on baking sheet. Let rise until double again and bake at 350 degrees for 30 minutes or until done. Notes ********** RECIPE ENDS ******** 3109 Freshly ground black pepper 0.00 3109 TO FINISH --------- 0.00--------- 3109 Sausage casings 0.00 Sift dry ingredients, stir into liquid, roll out and cut with regular donut cutter. Then heat some oil in a deep fryer to 390 degrees F and fry. Makes about 17 Doughnuts with holes. Just before serving dust with powdered or cinnamon sugar. NOTE: These doughnuts are virtually greasless. And if you want you can make several batches at a time and freeze. They keep well and to me taste after a while in the freezer. Take out as many as needed and thaw and put sugar on or eat plain. SOURDOUGH STARTER Combine flour, yeast and water. Let stand in a warm place at least 12 hours. Add: sugar, milk, and flour. Mix thouroughly. Set in refridgerator until ready to use in recipe. After taking batter for use in recipes "feed" the remaining batter with the same amounts of sugar, milk, and flour stated above. 2.00c 3110 Ginger; chopped, 2.00pn Mix Flour with yeast. Add enough water to make a thick batter. Set in warm place for 24 hours or until house is filled with a delectable yeasty smell. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix flour and water to make a thick batter. Let stand uncovered for four or five days, or until it begins working. This basic recipe requires a carefully scalded container. Peanut oil 6.00 oz Ground pork butt 0.25 c Finely diced bamboo shoots 0.25 c Finely diced water 0.00 Chestnuts, preferably fresh 2.00 Green onions, chopped 2.00 ts Sugar 0.25 ts White pepper 1.00 This starter is the same as starter #2 but uses warm Milk instead of water. Use the same instructions. 2.00 ts Cornstarch 2.00 tb Chicken stock 2.00 tb Coarsely chopped fresh 0.00 Coriander leaves 1.00 Oil 0.00 Wheat Starch Wrappers 0.00 (see recipe) 0.00 Light soy sauce, for 0.00 Dipping 0.00 Chinese mustard, for Boil some potatoes for supper, save the potato water, and use it lukewarm with enough unbleached flour to make a thick batter. without yeast. This is a good way to make it in camp, where you have no yeast available and want fast results. This is also the way most farm girls made it in the olden days. Let stand a day or so, or until it smells right. as possible; otherwise they come out rubbery. Cover mushrooms in warm water for Put all ingredients in a crock or large jar and let stand in a warm place uncovered several days. This is the authors last choice for making a starter, but seems to be in all the cookbooks dealing with Sourdough Starters. Use only as a last resort. mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Let milk stand for a day or so in an uncovered container at room temperature. Add flour to milk and let stand for another couple of days. When it starts working well and smells right, it is ready to use. NOTE: All containers for starters not using yeast, must be carefully scalded before use. If you are carless or do not scald them the starter will fail. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a smal Preheat oven to 400. Cut enough bread into 1/2 inch cubes to make 2 cups (reserve remainder for other uses). Spread bread cubes in single layer on baking sheet and bake, stirring occasionally, until cubes are dry and crisp (about 10 minutes). Remove from oven and pour into a bowl; combine with parsley, the 1/2 tsp. salt, pepper, green onion, and green pepper. Drizzle wine and 2 TBS. of the butter over bread; mix lightly. Wipe fish with damp cloth, inside cavities and outside. Brush cavities with some of the remaining butter; sprinkly lightly with salt and pepper. Stuff cavities loosely with bread mixture, dividing mixture evenly among fish; skewer edges together or sew with heavy thread. Arrange fish side by side in a greased shallow baking pan (use 2 pans, if necessary, to hold all fish at once). Drizzle any remaining butter evenly over tops of fish. Bake fish, uncovered, until it flakes readily when prodded in thickest portion with a fork. For a 1 inch thick fish allow 10 minutes - 5 minutes on a side. resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. Notes ********** RECIPE ENDS ******** Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 1.00 c Herman 0.25 ts Salt 2.00 ts Baking powder 1.00 c Flour 0.25 ts Soda 0.25 c Oil 0.00 Margerine 0.00 Stick butter, melted 1.00 c Brown sugar 0.50 c Nuts Instructions: Mix Herman, salt, baking powder, flour, soda and oil. Form into dough. Knead lightl Add all ingredients except Cheddar cheese in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufacturer's instructions. At the beeper (or at the end of the first kneading in the Panasonic or National), add the cheese. --- oll, cut into 1/2 inch slices. Spread topping in bottom of 9 x 13. Place roll slices on top, flat side down. Bake in 350 oven for Gently fold clams into sour cream. Add other ingredients and stir gently until blended. Serve with chips. Topping: Combine 1 stick melted margerine, 1 c. brown sugar and 1/2 c. nuts. Lisa/Cedar Rapids Notes ********** RECIPE ENDS ******** -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Peel the soursop and place in a colander to remove seeds and secure pulp. Combine 2 cups soursop with the other ingredients. Mix well. Turn into either a conventional ice cream freezer or and ice cube tray and freeze. Yield 1 quart. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 12348 Barbecued Pork Spare Ribs Barbecue Pork Toppings 18755 Boil sugar and water for five minutes, cool to lukewarm. Add remaining ingredients. Freeze in freezer until a bit firm. Remove and beat until fluffy. Do this two times. Yield 1 quart. Barbecue 18756 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 12350 Barbecued Short Ribs Barbecue Heat the oil in a large frying or saute pan. Add the onion and garlic cloves and toss over high heat without browning for about 2 minutes. Add the vegetables, herbs, peppercorns, salt, and vinegar; cook over high heat until the mixture comes to a boil. Add the oysters, sliced lime, and jalapenos* and cook until the oysters are plump and just cooked - about 2 minutes. Set aside to cool. Refrigerate overnight and serve at room temperature. * Jalapenos may be omitted and passed separately at the table. The Art of Mexican Cooking From the collection of Jim Vorheis ntree Vegetarian 18762 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 12353 Barbecued Wing Dings 18763 1 -1 To prepare potatoes and chicken,in large saucepan or dutch oven combine broth,potatoes,lemons,jalapeno peppers,and cumin. Bring to boil,reduce heat and simmer 8 minutes. Add chicken;simmer about 7 minutes until potatoes are tender and chicken is cooked. Remove from heat;add cilantro bunch to sauce pan. Cool potatoes and chicken in broth 30 minutes. Meanwhile,make salsa. In small bowl,combine remaining ingredients. Drain potatoes and chicken,reserving 1 cup of broth. To assemble,mound potatoes in center of large platter. Shred chicken and arrange on platter. Pour 1/2 cup broth over potatoes,serve remaining sauce on side. Arrange accompaniments on platter. Accompaniments can include any of the following:3 hard cooked eggs,quartered;1 red bell pepper,julienned;1 cup pimento stuffed green olives;6 whole green onions;crumbled feta cheese;raisins;peanuts;sour cream and tortilla chips. Serve immediately with salsa on the side. Makes 4 to 6 servings s, chopped 2.00 ts Sugar Directions: Prepare about 2 tsp. of the hot pepper by chopping it up. Remember: the "heat" is in the seeds and membranes inside, so if you want to keep it relatively mild remove all of that. Using an electric mixer, blend all the ingredients. Smear the mess evenly on a flour tortilla and roll it up. Chill in the refrigerator. To serve, cut the roll into little log segments and serve with some mild salsa. pared entirely in advance and reheated a few minutes before serving. In a small saucepan, combine the orange juice, sugar, cinnamon, and raisins. Bring to a boil, stirring. Pour over the bread and toss to mix. Add 2 cups of the cheese and the almonds, and toss. Turn into a buttered 1 1/2 quart baking dish, and sprinkle the remaining cheese on top. Bake in a preheated 375F oven 15-20 minutes, until the pudding is heated through and the cheese is melted. Serve warm, topped with cream or ice cream, if desired. m water for 20 minutes or until soft and pliable. In a large skillet, melt butter. Brown meat, a few pieces at a time. Remove from skillet as they brown. Saute zucchini in skillet 7-10 minutes. Return meat and add corn, chilies, garlic, salt, oregano and cumin. Simmer, stirring occassionally, about 12-15 minutes or until meat is tender. Stir in cheese until melted. Garnish with chopped cilantro and serve. Coarsely mince. Preheat a wok or skillet. Mix spinach, cabbage, chicken, mushrooms, almonds, bell pepper and onion. Shake remaining ingredients in tightly covered container. Pour over spinach mixture and toss. 4 SERVINGS (ABOUT 2 CUPS EACH); 195 CALORIES PER SERVING. You can make your own five-spice powder by mixing 1 teaspoon ground cinnamon, 1 star anise or 1 teaspoon anise seed, 1 teaspoon fennel seed, 1/4 teaspoon peppercorns and 1/4 teaspoon ground cloves in a blender. Blend on high speed until finely ground. Store powder in a tightly covered container. or 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. * Use 1 4-oz can of mushroom stems and pieces that has been drained. Cook and stir the meat and onion in a large skillet until the onion is tender and the meat is browned. Drain off the excess fat. Stir in the celery, apple, and curry powder and cook, uncovered, for about 5 minutes, stirring occasionally. Stir in the remaining ingredients except the bananas and rice and heat to boiling. Reduce the heat and simmer, uncovered about 30 minutes, stirring occasionally. Stir in the bananas then recover and cook over low heat for 5 minutes. Serve over the rice. If you wish you can garnish the dish with crisply fried bacon or chopped peanuts when you serve it. NOTE: You can substitute 1 13 1/2 oz can of pineapple chunks, that has been drained, for the sliced bananas. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix spinach, cabbage, shrimp, mushrooms, almonds, bell pepper and onion. Shake remaining ingredients in tightly covered container. Pour over spinach mixture and toss. 4 SERVINGS (ABOUT 2 CUPS EACH); 180 CALORIES PER SERVING. You can make your own five-spice powder by mixing 1 teaspoon ground cinnamon, 1 star anise or 1 teaspoon anise seed, 1 teaspoon fennel seed, 1/4 teaspoon peppercorns and 1/4 teaspoon ground cloves in a blender. Blend on high speed until finely ground. Store powder in a tightly covered container. Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry. Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Bring water to boil in 1 1/2-gallon pot while preparing other ingredients. Heat oil over medium heat in large skillet. Shake flour and seasonings in bag; add 10-12 pieces of duck and shake until lightly floured. Brown in preheated pan 5 minutes. DON'T OVERCOOK. Remove duck from pan, drain on paper towel. Repeat until all meat is browned. Discard remaining flour. Saute vegetables in meat skillet until onions brown lightly. Add duck and stir-fry 10 minutes. Dissolve cubes in 8 c boiling water. Add chicken rice soup, tomatoes and seasonings. Add sauted vegetables and duck. Cover and cook 45 minutes at low to medium heat. To make roux, heat oil to medium hot in skillet. Sprinkle 1/4 c flour into oil and stir. Continue adding flour a little at a time until flour/oil mixture is dry (10-12 minutes) and light brown. DON'T BURN. Remove from heat. Cool 5 minutes. Add 2 c hot duck soup and stir over heat until mixture thickens. Return roux to soup after soup cooks 45 minutes. Cover and cook 30 minutes, stirring occasionally. Remove from heat, set aside 20 minutes. Serve over short-grain rice. ******* Eggs whites only 3.00 9736 Salt 1.50ts 9736 Freshly ground pepper 0.25ts 9736 Heat the milk to scalding in a saucepan. Add sugar, egg, butter and salt. Cool to lukewarm. In mixing bowl, dissolve yeast in warm milk mixture. Gradually add flour, knead to a soft dough. Cover, let rise, until doubled in size - about 1 hour. Shape 2 inch diameter balls of dough. Place on greased baking sheets 2 inches apart. Cover, let rise until doubled, about 30 minutes. Press a hollow into center of each roll. Fill with cheese filling or jam or jelly. Bake 15-20 minutes in a 350 F oven. Enjoy! - Jeff Duke cked leaves basil 2.00c 9736 Well-chilled whipping cream 0.75c 9737 Peeled raw shrimp 2.00lb 9737 Great western beer 1.50c Goa has developed its own cuisine and vindaloo is one of its main creations. Two important features of vindaloo are the technique of marinating meat in vinegar and the use of fiery spices. Although I have reduced the number of chiles, 4 more may be added if a hotter dish is desired. Cornish hens may be substituted for duck. Soak chiles in vinegar for 15 minutes. Add garlic and ginger and blend into a puree. Scrape mixture into a small bowl. Add cumin, coriander and cinnamon and mix thoroughly. Coat duck pieces well with spice paste. Cover and refrigerate for at least 2 hours. Heat oil in a large Dutch oven over medium-high heat. Add duck pieces and brown on all sides. Add salt, water, sugar and any remaining spice puree. Bring to a boil. Cover and simmer, stirring occasionally, until duck is tender, about 1 hour. Skim off all fat. Transfer duck to a heated platter, pour sauce over, and garnish with minced cilantro. PER SERVING: 335 calories, 36 g protein, 3 g carbohydrate, 19 g fat (7 g saturated), 135 mg cholesterol, 455 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 3. Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the meat filling. Set up a steamer or put a rack inside a wok or large deep pot. Pour in abo * 1/2-inch thick and about 5-1/2 ounces each This simple classic from the coastal region of southern India makes an elegant entree for a fancy dinner. Place fish in a shallow dish and rub well with lemon juice. Sprinkle with salt and pepper. Set aside to marinate for at least 30 minutes. Heat 1 1/2 tablespoons oil in a heavy frying pan over medium-high heat. Add fish and cook until just opaque, about 2 minutes per side. Remove with a slotted spoon and set aside. Heat remaining 1 tablespoon oil in the same pan. Add curry leaves, onion, ginger, chiles and turmeric. Cook until onion is soft, about 3 minutes. Add cumin, coconut and coconut milk. Cook, uncovered, until sauce is slightly thick, 8 to 10 minutes. Gently slip in fish filets, cook 1 or 2 minutes and remove from heat. Transfer fish to a heated platter. Spoon sauce over and serve. Note: Dried or fresh curry leaves are available at Indian grocery stores. PER SERVING: 920 calories, 69 g protein, 16 g carbohydrate, 67 g fat (43 g saturated), 115 mg cholesterol, 762 mg sodium, 4 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 3. hoder 9s(uR =darg tD=ntubt= ==llunt =upopt =Prxtu( =atoru =eulgt =dargt =tsrpu =llunt =upoptc3 =ator hator Cover the beans with water and bring to the boil. Add all the ingredients, except the creamed coconut and stir. Simmer for 45 minutes or until the beans are cooked and the liquid is reduced. Stir in the creamed coconut and adjust the seasoning if necessary. The stew should be hearty and thick. Carrots or other vegetables can be added to the stew 10 minutes before it is done. Note: Commercially-made, good quality creamed coconut can be bought in 7 ounce packets. Available in most supermarkets, grocery and health shops, it can be stored for weeks in the refrigerator, to be used in sauces, stews, desserts and drinks. Rosamund Grant, "Caribbean and African Cooking" -kcms Place Beans and Water in a Large Pot. Bring To a Boil. Reduce Heat, Cover and Cook Over Low Heat for 1 Hour. add Remaining Ingredients Except the Arrowroot. Cover and Continue Cooking for 1& 1/2 Hours Longer. To Thicken the Bean Mixture Before Serving, Mix the Cornstarch With 1/4 C. Cold Water. Remove Beans from Heat, Slowly add the Cornstarch Mixture While Stirring. Return To Heat and Stir until Thickened. Serve Over Born Rice. Good With Chopped Onions Sprinkled Over the Top Of Beans and Rice. Also Try Some Green Chili Salsa Spooned Over the Top. Water 1.00 tb Oil 0.25 ts Salt 1.00 c Chopped shrimp 0.25 c Ground pork 1.00 c Minced water chestnuts 0.25 c Minced scallions 0.25 c Minced onions 1.00 Egg 1.00 ts Pepper 1.00 ts Salt Instructions: Boil wrapper. Dressing: Crumble cornbread and toasted bread in a large bowl. Add onion, chopped boiled egg and chopped celery. Add boiling broth to mixture. Add crumbled sage leaves. Salt and pepper to taste. Add raw eggs and melted margarine. Blend well. Pour into a buttered baking dish and bake at 425 degrees for 20 to 30 minutes. Cornbread: Mix cornmeal, flour, eggs, and buttermilk in a bowl. Pour into a well greased pan. Bake at 425 degrees for 20 to 25 minutes or until done. NOTE: Sage is a subjective thing. I like more sage, some one else may like less. and the filling can be just about anything. I have done these with leftover meat and a few vegetables, such as mushrooms, celery etc. Notes ********** RECIPE ENDS ******** ith boiling water; let stand 1 minute, then drain. Arrange the rice stick noodles, lettuce, cucumber strips, mint and coriander in separate piles on a platter, leaving space for the be Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut into 12 even pieces. Top each piece of veal with thin slice of ham. Top each with thin slice of cheese. Roll up veal pieces with ham and cheese inside. Secure with toothpicks, tie with thread. Dredge each roll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side down in baking dish. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown. beef, a large tablespoon of noodles, several strips of cucumber and a few leaves of mint and coriander. Fold the near edge of the paper over the filling, then roll up the paper around the filling, keeping it taut. Halfway through, fold one end over to enclose the filling; then Combine cornmeal, flour, and salt. Dredge oysters in cornmeal mixture. Fry oysters at 375 degrees until oysters float to the top and are golden brown; drain well. Transfer to serving platter and garnish with parsley and lemon wedges. Yeild: 2 dozen. , blender or mini food processor. Stir in 6 tablespoons Vietnamese fish sauce (nuoc mam), 4 tablespoons fresh lime juice and 6 to 8 tablespoons water. Strain into a dipping bowl. IMAGE, Jim Wood, Sunday, March 8, 1992. Posted by Stephen Ceidebur Sift dry ingredients, add milk and beaten egg, Beat until smooth, add melted butter. Pour in muffin tins, bake 20 - 25 minutes. Note: No temperature given. Assume moderate 350 - 400 F. oven. s 8978 Pepper 0.50ts 8978 Milk 1.50c Servings: 6 Carefully peel pears, leaving stems intact. Place in pot or saucepan large enough to hold all 8 pears and cover with water. Add brown sugar and slowly bring to a boil. Reudce heat and simmer about 8 to 10 minutes or until pears can be easily pierced with a fork. Do not overcook or they will become mushy. Remove from heat and allow to cool in the poaching liquid. Cover and refrigerate several hours or overnight. Remove pears from liquid, reserving liquid. Place liquid on the stove, bring to a boil and boil until liquid is reduced in volume to 1 cup. When reduced, set aside and allow to cool. While liquid is reducing, halve the pears lengthwise, leaving the stems attached to one half of each pear. Carefully remove the core of each pear half, taking care to leave pears intact. Set the six most attractive pear halves with stems attached and their "mates" aside. Remove the stems from the two remaining pear halves and place with their two mates in a blender container. Pour the reduced poaching liquid and Gentleman Jack Rare Tennessee Whiskey into the container with the pears and puree until smooth. Makes about 2 cups puree. (At this point the pear halves and puree can be covered and refrigerated until ready to serve. ) To serve, divide half of the puree equally among each of six plates, pouring a little sauce on the bottom of each plate. Place a pear half with stem attached, cavity side down, on each plate on top of puree. With a sharp knife, starting about 1/2-inch from the stem end, carefully make slices in the pear half all the way through the opposite end and about 1/4 inch apart. Fan the slices apart by pressing gently on them until the ends separate slightly. Place remaining pear halves without stems, cavity side up, next to each fanned pear half. Fill cavity with a 1-ounce (2 tablespoon) scoop of ice milk. Place a mint leaf beside each pear stem for garnish. Add a few slices of strawberry for color, if desired. Serves 6. Each serving contains approximately 210 calories, 2 mg cholesterol, 2 g. fat, 16 mg sodium. From "Cook It Light", Jeanne Jones Rochester, NY Times-Union. (July 22,1991) Drop essential oil 1.00 000005 15474 Soft butter or margarine 0.25c a 15474 Herbs 0.25ts b 15 Stir dry ingredients in the milk. Add beaten egg and melted butter. Bake 30 minutes in moderate oven. Note: Moderate oven is 350 - 400 F. yer, cut up (2 1/2 1.00 b 15475 -to 3 Lb) 0.00 c 15475 Onion, chopped (medium 0.50c d Preheat oven to 350 degrees. Beat eggs lightly, add sugar, stir in potatoes and seasoning. Add milk and butter. Bake in a 2 quart casserole 30 minutes, then stir away from the sides, mix and bake another 30 minutes. Serve warm from the baking dish with Red Currant Jelly Sauce. Serves 6 to 8. 2.00tb g 15475 Dried basil, crushed 0.50ts h * Chipotle Chile should be one that has been canned in Adobo Sauce. Cook and stir onion and garlic in oil in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except Quick Creme Fraiche and Bell pepper; heat to boiling. Boil 2 minutes; reduce heat. Cover and simmer until beans are tender, about 2 1/2 hours. Pour 1/4 of the soup into food processor work bowl fitted with steel blade or into blender container, cover and process until smooth. Repeat with remaining soup. Serve with Quick Creme Fraiche and Bell Pepper. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. ese Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Set oven control to broil. Place bell peppers on rack of broiler pan with tops about 5 inches from heat. Broil peppers, turning occasionally, until skin is blistered and evenly browned (not burned). Remove peppers to a brown bag and close tightly. Let peppers stand 20 minutes. Place chicken on rack in broiler pan. Place broiler pan so top of chicken is 5 to 7 inches from heat. Broil chicken 15 minutes, turning once, until juices run clear. Cut into 1/4-inch strips. Pare peppers; discard skin. Place peppers and onion in blender or food processor. Cover and blend, or process, until smooth. Heat pepper mixture, chicken broth, lime juice, cilantro, salt, pepper and garlic to boiling in 2-quart saucepan; reduce heat. Simmer 15 minutes. Stir in chicken and jicama. Heat until hot. 4 SERVINGS (ABOUT 1 CUP EACH); 140 CALORIES PER SERVING. To Grill: Roast peppers over medium coals, turning occasionally, until skin is blistered and evenly browned (not burned). Continue as directed. Cover and grill chicken 5 to 6 inches from medium coals about 15 minutes. Turn chicken. Cover and grill about 20 minutes longer or until juices run clear. Cut into 1/4-inch strips. If not all used within that time frame, use as starter for the following Form a well in 1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp. baking powder, 1/3 * The Poblano Chiles should be roasted and peeled (see Sowest 1 for instructions) and seeded. Place the chiles, garlic, and onions in a workbowl of a food processor fitted with the steel blade, or in a blender container; cover and process until smooth. Mix the chile mixture and the remaining ingredients except the parsley, in a 3-quart saucepan. Heat to boiling stirring once or twice, reduce the heat and simmer, covered, for about 16 minutes. (DO NOT lift the cover or stir. ) Remove from the heat and fluff lightly with a fork. Cover and let steam for about 10 minutes. Stir in the parsley and serve. Notes ********** RECIPE ENDS ******** potato salad (or other similar salads). * You can add small amounts (up to 1 t ) of spices, such as mustard (dried or prepared) and Tabasco sauce. Add these to the egg/acid mixture before pouring in the oil, so they get thoroughly mixed into the mayonnaise. This mayonnaise will normally keep for a maximum of three weeks if kept in a cold part o Mash avocados in a medium bowl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. redients. : Aviva Garrett : Santa Cruz, California, USA : Excelan, Inc. , San Jose, California : ucbvax!mtxinu!excelan!aviva : Copyright (C) 1986 USENET Community Trust j 13826 -chopped 0.00 k 13826 Salt Place 1 slice ham on each of 3 tortillas. Top each with cheese, another slice of ham and a tortilla. Heat 2 T of the oil in a 10-inch skillet over medium heat until hot. Cook 1 sandwich in oil, turning once, until golden brown and cheese is melted, about 3 minutes. Cut into 4 wedges. Repeat with remaining oil and sandwiches. smooth. Spoon into crust. Freeze until firm, about 4 hours. * Remove from freezwer. Let stand about 30 minutes at room temp or in refrigerator until pie can be easily NOTE: Tomato and Pepper measures are approximate. You should use one medium tomato and the peppers should be small ones. Mix all ingredients. Cover and refrigerate at least 1 hour. Makes 4 cups of relish. :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Rack Of ribs should be cut lengthwise across the bones. Have the butcher do this with his meat saw. Cook and stir onion in oil in 2-quart saucepan 2 minutes. Stir in ground red chiles, juniper berries, garlic and salt. Cover and cook 5 minutes, stirring occasionally. Stir in chocolate until melted. Pour water, vinegar and tomato paste into food processor workbowl fitted with steel blade or into a blender container. Add onion mixture and sugar; cover and process until well blended. Heat oven to 375 Degrees F. Cut between pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. isten each wonton wrapper. Moisten entire edge with water. Lift both sides of wrapper and pinch together above stuffing, gathering up edges and pleating wrappers; pinch to seal. Continue wi * Bacon should be crisply cooked and crumbled. Place the oven rack in the lowest position. Heat the oven to 450 degrees F. Prepare Cornmeal Pastry; gather into a ball. Press in the bottom and 2-inches up the sides of an ungreased springform pan, 9 X 3-inches in size. Sprinkle cheese, olives, bacon, bell pepper and corn in the pastry lined pan. Beat eggs slightly, beat in remianing ingredients. Pour into the springform pan. Bake uncovered on the lowest oven rack for 20 minutes. Reduce the oven temperature to 300 degrees F. Bake until a knife inserted into the center comes out clean, about 30 minutes longer. Let the torte stand for 10 minutes before cutting. CORNMEAL PASTRY: Mix flour, cornmeal, oregano and salt in a small bowl; cut in the shortening until the particles are the sixe of fine crumbs. Sprinkle in the water, 1 Tbls at a time, tossing with a fork until the flour is moistened and pastry almost cleans the sides of the bowl (add 1 to 2 teaspoons of water if necessary). This makes a terrific main dish for two. Heat water and peas to boiling in 2-quart saucepan. Boil uncovered 2 minutes; reduce heat. Cover and simmer 30 to 40 minutes, stirring occasionally, until beans are tender (do not boil or peas will burst); drain. Cook okra, onion, salt, garlic and red pepper sauce in oil in saucepan about 5 minutes or until onion is softened. Stir in cilantro, tomato and peas. Heat until mixture is hot. 6 SERVINGS (ABOUT 1/2 CUP EACH); 115 CALORIES PER SERVING. HEAT THE OVEN TO 375F. Heavily butter a mold or souffle dish, and set aside. Cook the corn, and, if using fresh corn, cut it from the cobs. Chop the corn in a food processor fitted with the steel blade or in a blender until it's pureed. Corn should still retain texture. Set aside. Whisk the egg yolks, eggs and cream together, and then whisk in the remaining ingredients. Scrape the mixture into the prepared pan. Place the mold in a baking pan, and place in the oven. Pour boiling water into the baking pan so it is half way up the sides of the mold. Bake for 20 to 30 minutes, or until a knife inserted in the center comes out clean. Serve immediately. Serves 8. i 19440 Hard-boiled egg 1.00 j 19440 Freshly ground black pepper 0.00 k 19441 Place corn bread in a 15 X 10 X 1 inch baking pan. Bake in a 350 degree oven for 30 minutes or until toasted, stirring every 10 minutes. Remove corn bread from oven and cool. In a large bowl combine corn, drained chili peppers, olives, cheese, onion, sweet pepper, cilantro or parsley, and egg. Mix well. Add cornbread; toss gently to mix. Use to stuff an 8 - 10 pound turkey. Or, bake, covered, in a ungreased 2-quart casserole in a 325 degree oven for 50 to 60 minutes or until heated through. NUTRITION INFORMATION PER SERVING: 214 cal; 9g fat; 68mg chol; 7g pro; 30g carbo; 3g fiber, 751g sodium .50 ts Capers 0.25 ts Worcestershire sauce 0.25 ts Dijon mustard 0.00 1-inch piece onion Instructions: Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. In a large bowl,combine ingredients;mix well. Pour into a greased 12 x 8' baking dish. Bake @ 350 degrees for 35 to 40 minutes or until golden brown. Top with additional picante sauce, sour cream and avocado slices,if desired. Makes 4 to 6 servings. Notes ********** RECIPE ENDS ******** 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15458 Heirloom Spice Cake *substitute: 1 Pound bulk pork sausage. Chihuahua cheese, its name from the Mexican state in which it originated,. Cook sausage, onion and bell pepper in 10-inch skillet over medium heat, stirring occasionally, until sausage is brown; drain. Stir in Fresh Tomato Salsa; heat until hot. Spread mixture evenly in skillet. Make 4 indentations in mixture with back of spoon. Break 1 egg into each indentation. Cover and cook over low heat about 12 minutes or until whites are set and yolks are thickened. Sprinkle with cheese. Serve with sour cream if desired. 4 SERVINGS; 380 CALORIES PER SERVING. Thai Sauce/condm Spicy/hot 24399 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15461 Herb Bread 24401 Can substitute parsley for coriander, if neccessary. Combine beef, pork, rice, egg, oregano, 1 teaspoon salt and 1/4 teaspoon pepper (or to taste) in a large bowl. Shape into small balls, about the size of golf balls. Saute onion and garlic in heated oil in a large kettle until tender. Mix in tomato paste. Add bouillon; season with salt and pepper. Bring to a boil. Add meatballs and reduce heat. Cook slowly, covered, about 30 minutes, until meatballs are cooked. Stir in coriander or parsley. Serves 6 to 8. 24404 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15464 Herb Butter For Fish Sauce/condm 24405 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Mix all ingredients except pita breads and lettuce. Cut pita breads in half. Line each half with lettuce. Spoon about 1/2 cup shrimp mixture into each. 6 SANDWICHES; 150 CALORIES PER SANDWICH. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 15466 Herb Or Mint Jellies Spreads Toppings 24407 4 Add all ingredients in the order suggested by your bread machine manual and process on the basic bread cycle according to the manufactur's directions. Makes 1-1/2 pound loaf. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff. ) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce. Heat oven to 350 degrees F. "Begin preparing the tzazik a few hours before serving. The flavours need time to blend. Marinate the meat overnight to absorb the wine and garlic. " Souvlaki: Place the meat in a large bowl. Pour in the wine and sprinkle minced garlic and oregano. Imbed the lemon strips among the cubes of meat and drizzle with olive oil. Cover tightly with plastic wrap and refrigerate 12 hours or overnight. Shake or stir the mixture several times during the marination period. About 30 minutes before serving, drain off and discard the marinade. Thread the chunks of meat onto long skewers, brushing with a little olive oil. (We usually BBQ the peppers and tomatoes on separate skewers but it's really up to the chef. ) Over medium coals, barbeque the souvlaki until it's done the way you like it. Serve on a bed of rice and pass the tzaziki to sppon on top. SERVES 4-6 Tzaziki: Line a colander or sieve with cheesecloth (or gauze) and set it over a bowl. Pour in the yogurt and allow it to drip for an hour or so. After the yogurt has drained, combine it, in a small bowl, with the cucumber and the garlic. Cover the bowl tightly with plastic wrap and refrigerate until just before serving. While the meat is BBQing, drizzle the olive oil over the surface, and without stirring, sprinkle on the salt. It needs no mixing - your guest will do that when they dollop it onto their souvlaki. MAKES: About 3 cups hey are dry and floury in texture. Notes ********** RECIPE ENDS ******** Chicken - Combine first 9 ingredients in medium bowl. Pour 1/2 c marinade into shallow dish. Reserve remaining marinade for vegetables. Add chicken to marinade in dish and turn to coat. Cover and refrigerate at least 2 and up to 4 hours. Vegetables - Bring medium pot of salted water to boil. Add carrots and simmer 3 minutes. Add jicama and peas and cook until just tender, about 2 minutes. Drain. Refresh with cold water and drain. (Can be prepared 4 hours ahead. Cover vegetables and chill. ) Drain chicken. Heat oil in heavy large skillet over medium-high heat. Add chicken smooth side down; cook 3 minutes. Turn chicken and sprinkle with sesame seeds. Cook until chicken is cooked through, about 3 minutes. Transfer to plates and keep warm. Add broth and reserved marinade to skillet. Add carrots, jicama and snow peas and stir until heated through about 3 minutes. Remove vegetables from heat. Top chicken with vegetables and drizzle juices over. 240 calories per serving, 6 g fat, 518 mg sodium, 66 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. Kadju (curried Cashew Nuts) Serves :1 KeyWords :Vegan Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place parsley and cilantro in food processor work bowl; process with steel blades until chopped. Add cottage cheese; process until smooth. Add combined remaining ingredients; stir. Serve with pita or flour tortilla wedges. taste Instructions: Boil potatoes until done - drain. Place bacon in large (5 Qt. ) kettle and fry until crisp. Add onion and celery. Heat butter in frypan, add onions, and brown lightly. Toss cheese with dry mustard. Add cooked noodles to cooked onions and cheese; mix well. Place mixture in an ovenproof casserole. Bake at 300 degrees F. for 20 to 30 minutes or until hot and bubbly. Sprinkle top with chopped chives before serving. Add lots of salt and pepper to desired taste. Heat to boiling point, but don't boil. Notes ********** RECIPE ENDS ******** Mix all ingredients except chicken and spaghetti in 3-quart saucepan; break up tomatoes. Heat to boiling; reduce heat. Cover and simmer 1 hour, stirring occasionally. Stir in chicken or turkey; heat until hot. Serve over spaghetti and, if desired, with Parmesan cheese. 6 SERVINGS; 230 CALORIES PER SERVING. n egg, or water. Sprinkle with sugar. Bake in hot oven (450 F) 10 minutes, or until brown. 13559 Egg yolk 1.00ea Saute onion, celery, garlic, and parsley in oil until golden brown. Add tomatos, tomato sauce, water (if too thick), and seasonings. Simmer over low heat for at least 1 hour. If longer simmering time (2-3 hours) is desired, add water to maintain desired consistency. Add crabmeat and wine and simmer for 10 min. Cook and drain angel hair pasta and add to sauce. Place on serving platter and top with a lot of Parmesan cheese. One of the earliest quick breads, bannock was as simple as fl Spaghetti is a dish where you can really show your individual tastes with seasonings. Brown ground beef, drain fat, then add spices. While the meat is simmering, add desired amount of dried or fresh spaghetti (or any other pasta) to boiling water. Combine tomato sauce, onions, mushrooms and garlic with meat (for an additional spice, add 1/4 cup of any red wine). For a thicker sauce add one small can of tomato paste. Serve spaghetti and sauce either separately or mixed together. A little bit of Parmesans cheese as topping can't hurt. Sometimes it pays to make a little more than you can eat because its great for leftovers. served. It is said that Inuit children prefer these "doughnuts" to sweet cookies. Red River settlers from Scotland made a frugal bannock with lots of flour, little sugar and drippings or lard. Now this same bread plays a prominent part in Winnipeg's own Folklorama Festival. At Expo '86 in Vanocuver, buffalo on bannock buns was a popular item at the North West Territories Cut squash in half lengthwise. Scoop out seeds. Place squash, cut side down, in 2" simmering water; cover and cook 15 minutes. (Now call the kids to watch!) Holding the hot squash in a potholder, run the tines of a fork across its pulp-and like magic, there is your spagetti! Mix the strands with the cheeses, zucchini or peppers, sauce, oregano, garlic, salt and pepper in a large bowl. Scoop back into squash shells, top with Parmesan, and bake at 350 for 20 minutes. hands, pat into greased pie Spaghetti Squash with Cilantro Pesto. Prepare and bake squash as directed. While squash is baking, place remaining ingredients except walnuts in blender or food processor. Cover and blend, or process, until mixture is smooth. Remove squash strands with two forks. Stir in cilantro mixture and walnuts. Garnish with chopped tomato if desired. 4 SERVINGS (2/3 CUP EACH); 235 CALORIES PER SERVING. To Microwave: Prepare and microwave squash as directed. Continue as directed. Oven Temp:0 *Note: Amount given for sorrel (or spinach) is for trimmed weight. Take some sorrel or spinach leaves and roll them up tightly, a few at a time. Snip across with scissors to make fine green ribbony shreds. Chop the broccoli florets into very small pieces indeed, and bring a large pan of salted water to the boil for cooking the pasta. Melt 2 oz butter in a flameproof casserole suitable for bringing to table. Add the broccoli, stir to coat with fat, cover with a lid and cook gently for just 1 minute. Add a very generous grinding of pepper, some salt and 2 teaspoons lemon juice (or quite a bit more lemon if using spinach). Shake the casserole to distribute the flavourings, then scatter the flaked fish over the broccoli but do not stir it in. Cover and leave over very gentle heat for just 3 minutes or so. Meanwhile cook the pasta. Draw the casserole away from the heat. Add the well drained pasta, the Parmesan and most of the sorrel or spinach ribbons. Toss quickly, gently and thoroughly so that every strand of pasta is anointed with butter and prettily flecked with the pink and green of the salmon and vegetables. Check the seasoning, sprinkle the remaining ribbons of greenery over the top and serve straight away, accompanied by wedges of lemon instead of the ubiquitous bowl of grated Parmesan cheese. 2.00 l 15439 Smoked kielbasa or Polish 1.00lb m Spread the above ingredients on potato roll buns. Cover tightly with foil and heat at 350 degrees. n 15439 Salt and pepper 0.00 o 15439 Chopped fresh parsley 0.00 p 15440 Olive oil 2.00tb Directions: Prepare elbow macaroni according to package directions; drain. In medium saucepan, melt butter. Add oni9n, cook until tender. Stir in flour, mustard and pepper. Blend in milk. Cook, stirring constantly, until thickened and bubbly. Add cheese; stir until melted. Combine macaroni, Spam, peas and carrots, and cheese sauce. Pour into a 3-quart baking dish. Top with bread crumbs. Bake in 350 degree oven until hot and bubbly, about 30 minutes. Refrigerate leftovers. 6 to 8 servings. e 15440 -ounces) 0.00 f 15440 Frozen sliced carrots 1.00c g 15440 Envelope onion soup mix* 1.00 h 15440 Water 2.00c In a large saucepan place the oil and heat it on medium high until it is hot. Add the parsley, onions, and garlic. Saute the ingredients for 3 to 4 minutes, or until the onions are translucent. Add the water and bring it to a boil. Add the tomato paste, chopped tomatoes, salt, and pepper. Mix the ingredients together thoroughly so that everything is well combined. Add the spinach and rice. Simmer the ingredients for 30 minutes on low heat, or until the rice is done. 2.00tb Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough is gooey, but not wet. Add 1 tablespoon olive oil, plus another teaspoonful, and a little more flour, if needed, to make a cohesive mass. Knead the dough for 5 to 10 minutes, until smooth and elastic. Cover it and set aside to relax for an hour or two. For the filling, separate the curly endive leaves, so the vegetable will cook in the same time. Steam the spinach and endive together in a large pan, in the water clinging to the leaves, plus just an extra 1/2 cup. Turn the leaves over occasionally, so they wilt evenly. When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible. (Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the Greeks do. ) Saute the scallions in 2 tablespoons olive oil, until barely soft. Add a few tablespoons of water if they stick to the pan. Roughly chop the cooked spinach and curly endive and finely grate the zest from the lemon. Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil. Set aside until you are ready to fill the pastry. Choose an ovenproof earthenware or glass baking dish 2 to 2-1/2 inches deep and about 2-quart capacity and brush the inside with oil. Divide the pastry into two unequal parts, and then again into halves. On a floured surface roll out one of the larger pieces of pastry. This should be large enough to line the dish, coming up and over the sides - this should make it very thin. Fit it into the baking dish and brush it with olive oil. Do the same with the second piece of pastry, placing it on top of the first, and brush again with olive oil. Sprinkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture. Roll out the remaining two pieces of pastry, separately, to fit the top of the dish. Place the first on top of the spinach, brush with olive oil, then place the second on top of that. Prick the pastry with a fork in an attractive pattern and brush the entire top with olive oil. Sprinkle with sesame seeds. Bake in an oven preheated to 350 F for 45-50 minutes, until golden brown. e, in hot oil 5 to 7 minutes, or until golden brown, turning often. Serves 6-10 Oven temperature: 180 C (350 F) Cooking time: 50 minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in a colander, pressing occasionally with a spoon. Gently fry the onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pastry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2-inches) clear on one side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. 0000012309 0000012309 0000012309 0000012309 0000012309 0000012310 0000012310 0000012293 SERVES: 6-8 OVEN TEMPERATURE: 180C (350F) COOKING TIME: 50 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run out freely. Drain well in colander, pressing occasionally with a spoon. Gently fry onion in olive oil for 10 minutes, add chopped leek and spring onions and fry gently for further 5 minutes until transparent. Place well-drained spinach in a mixing bowl and add oil and onion mixture, herbs and nutmeg. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surface and brush lightly with olive oil. Top with 3 more sheets of pasry, brushing each with oil. Brush top layer lightly with oil and place half the spinach mixture along the length of the pastry towards one edge and leaving 4 cm (1-1/2 inches) clear on each side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. Place a hand at each end of roll and push it in gently like a concertina. Repeat with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. mediately. Notes ********** RECIPE ENDS ******** 000015424 0000015424 0000015424 OVEN TEMPERATURE: 190C (375F) COOKING TIME: 40 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run freely. Drain well in a colander, pressing occasionally with a spoon. (If using frozen spinach, defrost, drain well and chop). Place in a mixing bowl. Heat oil in a frying pan and gently fry spring onion until soft. Add oil and onion to spinach with cheese, herbs, eggs and nutmeg. Mix well to combine, then add salt and pepper to taste. Open out fillo pastry sheets and cut in half, giving pieces approximately 20 x 30 cm (8 x 12 inches) in size. Stack and cover with cloth. Take a sheet and brush lightly with oil. Fold in half to make a strip about 10 cm (4 inches) wide. Brush again with oil and spread about 2 tablespoons of filling across one long edge, leaving sides clear of filling. Fold in sides, then roll up firmly. Bend roll round into a coil and place in an oiled baking dish. Repeat with remaining ingredients, placing in one layer in the baking dish. Brush tops lightly with oil and bake in a moderately hot oven for 25 minutes until golden brown. Serve hot or cold as an appetizer or light meal. If serving cold, use butter instead of olive oil unless your oil is of high quality. 0000015430 0000015430 0000015430 0000015430 0000015430 PREPARE DOUGH - Thaw according to pkg instructions (may be refrozen). Cut Phyllo dough into 6"x9" strips; cover w/wax paper with a damp towel over all. If dough gets too wet or dry, it will be unworkable - but it's not difficult once you get used to it. PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. Add cheeses & pepper. Mix thoroughly until ingredients are hot; cool slightly. ASSEMBLY - Brush 1 strip of Phyllo dough (it's VERY thin, don't worry if it tears a little) with melted butter. Place ts of filling at 1 end. Fold into small triangles (as if folding a flag). Continue folding triangle over & over to end of Phyllo strip. Brush top w/melted butter. Repeat for each strip. *** Bake in preheated 350 oven for 15-20 min. or until tops are lt. brown. ***May be frozen at this point - freeze 1 layer on cookie sheet, store in freezerproof bag--handy to have!!! I have received many compliments with these! Denise/Syracuse, NY 5 0000015435 Spanish hot dogs & rice: Enough rice for four people. put rice on to cook. while it's cooking slice as many hot dogs as you have (lets say 1/2 pound or more) into pennies, about 1/2 inch thick. dice 1 green pepper. I used to use the frozen diced pepper and use a couple of handsful. maybe 3/4 cup? Diced onion. ditto on the amount. combine all the above, heat, while the rice is cooking. set the table and spray on some perfume. This is obviously not a gourmet feast for company. But everyone ATE it! and there is little that's faster or easier! 0.00 pineapple In syrup 1.00 pk (13-3/4 ounces) soft 0.00 Coconut macaroons 1.00 Half-gallon vanilla ice 0.00 cream Softened 0.50 c Chopped macadamia nuts or 0.00 Almonds, toasted Instructions: Heat oven to 400 degrees. Drain pineapple, reserving 1/4 cup syrup. * Potatoes should be peeled and finely chopped. 2 Large Potatoes should give you the 3 cups needed. ** 1/4 tsp of crushed pequin chiles should be used where they are available. Combine the potatoes, onion, the 3/4 tsp of salt and the crushed chiles. Heat the oil in a 10-inch ovenware skillet (cast iron). Add the potato mixture to the skillet, cover and cook over medium heat until tender, about 12 to 15 minutes, stirring occasionally. Combine the eggs, milk, the 1/2 tsp salt and pepper. Pour the mixture over the potatoes in the skillet. Reduce the heat, cover and cook over low heat for about 8 to 10 minutes or until the eggs are nearly set. Uncover the skillet and place under the broiler, 3 to 4-inches from the heat, for 2 to 3 minutes until the top is set. Run knife around edge of dessert to loosen; remove side of pan. Spoon or pipe Sweetened Whipped Cream on top of dessert if desired. Sprinkle with reserved macaroon crumbs. Melt shortening in large skillet. Add rice and brown. When rice is a golden brown, reduce heat and add onion, bell pepper, tomatoes, garlic and pepper. Mix well and add 1 1/2 cups warm water or enough to just cover the rice. Add salt. Cover and let simmer until almost dry. Add remaining water, cold, a little at a time, cooking over low heat until fluffy. Note: You may substitue peeled seeded green chili for the bell pepper. 0000014939 0000014939 0000014940 Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving. 0000014943 0000014943 0000014943 0000014943 0000014943 Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the remaining ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, covered, stirring occasionally, until the rice is tender, about 30 minutes. (A small amount of water can be added if necessary. ) TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake at 375 degrees F, stirring occasionally, until the rice is tender, about 45 minutes. Serve hot. 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014948 0000014949 0000014949 0000014949 0000014949 0000014949 0000014949 0000014950 0000014950 0000014950 0000014950 0000014950 0000014950 0000014950 * 6 (4 oz each) skinned, boned chicken breast halves Sprinkle chicken with pepper. Place in large Dutch oven that has been coated with cooking spray. Cook over med heat until browned. Wipe pan drippings from Dutch oven with a paper towel. Coat Dutch oven again with Pam; place over med-hi heat until hot. Add onion, garlic, and mushrooms; saute until tender. Add chicken, 1 c water, and paprika, bouillon powder, and saffron threads. Bring to a boil. Cover, reduce heat, and simmer 25 minutes until chicken is tender. Remove chicken and set aside. Add peas, olives, and skim milk to Dutch oven. Cover and simmer 5 minutes. Combine cornstarch and 2 T water; add to vegetable mixture. Bring to a boil. Reduce heat; cook, stirring constantly, until thickened and bubbly. Remove from heat. To serve, place rice on a serving platter. Arrange chicken over rice; top with vegetable mixture. PER SERVING: 335 calories, 3 1. 2 g protein, 4. 4 g fat, 40. 7 mg carbohydrates, 71 g cholesterol, 3. 2 mg iron, 275 mg sodium, 56 mg calcium. 0.00 --------- PHYLLO PASTRY --------- 8.00 Phyllo dough sheets (14x18") 1.00 lg Egg white 2.00 tb Olive oil 0.25 ts Salt 1.00 ts Poppy or sesame seeds, or a 0.00 -combination Instructions: To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medi * Pimento-stuffed olives should be sliced. Rinse the excess salt from the cod, then soak cod overnight in cold water, changing several times. Drain and cut into serving size pieces. Cook the onion and garlic in oil until the onion is tender but not brown. Add the fish pieces and cook until lightly browned. Add the UNDRAINED tomatoes, pimentos and pepper. Simmer, covered, about 20 minutes or until fish tests done. Add the sherry and heat through. Garnish with the sliced olives. . In Spain, a tortilla is a peasant potato omlette. It is usually eaten at room temperature, and is standard picnic food. It's cooked in a medium sized sautee (or frying) pan and is round and solid; serve it sliced in pie-shaped pieces. Heat oil in pan, lower heat and sautee potatoes slowly until fairly soft. Turn and "slice" at them often with spoon or metal spatula. Scrape pan so nothing sticks. Lift cooked potatoes into bowl, add slightly beaten eggs and salt, mix lightly and return to pan (add a little oil if none remains). Cook slowly until bubbles start to appear on top, or it seems half-cooked. Loosen from pan with spatula if necessary. Place a plate on top, turn tortilla over on to pan, then slide it off into pan to cook on other side. Should be solid when fin- ished. Remove from pan the same way. (Experts flip the tortilla to turn it - I have never had the nerve to even TRY this!). Makes a good side dish, light supper, or picnic dish. ck in the side edges and roll up, jelly-roll f In a heavy skillet, heat oil & saute onions. Add other ingredients, stirring well so that they are coated with theo il. Cover & simmer for 15 minutes or till the peppers are cooked but firm. Add water if the casserole is too dry. Vera Gewanter "A Passion for Vegetables" g-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 p Heat oil & saute onions for a few minutes. Add remaining ingredients & a little water. Cover & simmer for 40 minutes, stirring occasionally. Vera Gewanter, "A Passion for Vegetables" 10 to 12 minutes, or until heated through. Makes 36 appetizers. 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol. Preheat oven to 350 deg F. In skillet, lightly brown spareribs in butter. Sprinkle with pepper. In separate bowl, mix together sauerkraut, onions and carrots. Place half this mixture in baking dish. Add half the apple slices and all the spareribs. Cover with remaining sauerkraut mixture, apple slices, and wine. Cover and bake 1 hour 45 minutes. Nice with mashed potatoes. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Rinse and drain the sauerkraut. Place sauerkraut in large 4-quart casserole. Add 2 qts. hot water. Add uncooked spareribs, paprika, bouillon cubes, caraway seeds, and pepper. Cook covered, over low heat, 3 to 4 hours. Fry floured bacon slices. Break bacon into saurkraut. Remove bones from the sauce before serving. Serve with dark bread and steins of beer. sley, beet or salad green Instructions: Drain spinach; squeeze dry with paper towels. In 3-quart saucepan **Note Serving number is an *estimate* and you should adjust accordingly. Take 4 spareribs (6-8") and cut each rib into 2 or 3 pieces. Place in a shallow baking pan and pour the Marinade Sauce over the ribs. Let stand for at least one hour at room temperature. Bake in a hot oven (425 degrees) for 10 to 15 minutes; reduce heat and continue baking for 45 to 50 minutes, or until tender. Baste occasionally. Combine topping ingredients, sprinkle over ribs, return to oven for 10 to 15 minutes. Remove and serve. Ribs should come out crunchy on the outside, moise on the inside. Total time: about 2 1/2 hours start to finish. Typed by Rosemary McGuire in memory of Mike Schaffner a heck of a cook and a darn good friend. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. thpicks. Place in 9" square pan with any remaining stuffing in center. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over ch Wash asparagus spears and trim off tough ends. Place asparagus in boiling salted water and cook until tender, 7 to 10 minutes. Drain off liquid. In a small saucepan, melt the butter, cook over low heat until lightly browned. Sprinkle freshly grated cheese over butter and mix. Spoon over asparagus. Garnish with sliced hard boiled egg. 3484 Butter, melted 3.00tb (Makes about 3 1/2 dozen. ) Preheat oven to 375 deg. Using electric mixer, cream butter and sugar until light. Mix in eggs, vanilla and salt. Using spoon, stir in flour. Transfer dough to cookie press fitted with ribbon attachment. Press dough onto ungreased baking sheets in 10-inch-long strips. Bake until golden brown, 8 to 10 minutes. Transfer to racks and cool. Store in airtight container. 3485 Melted butter or margerine 0.50c Combine omelet ingredients in a large bowl. Mix well. Heat 7 inch skillet with 2 ts. oil at medium to high heat. Pour 1/2 of mixture in pan, spreading to even thickness. Cook for 1 1/2 minutes, until lightly browned. Turn and cook for another 1 1/2 minutes. Remove, and cook the second half of the mixture. The meat/vegetables can vary, though the bean sprouts are a "must". Do not expect the mixture to wait long. It will turn watery, and should be used as soon as possible. Serve with Foo Yung sauce and rice, but each is optional. ******** Title :Spinach-Blue Cheese Mini Calzones Serves :24 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350 deg. Line baking sheet with foil. Line work surface with waxed paper. Melt butter in heavy medium saucepan over low heat. Remove from heat. Add remaining ingredients except chocolate and stir well. Drop batter by rounded teaspoonfuls onto prepared sheet, spacing 4 inches apart (about 5 cookies per sheet). Keep remaining batter warm over very low heat. Bake cookies 10 minutes. Slip foil off sheet. Let cookies cool until firm, about 10 minutes. Using thin spatula, transfer cookies to waxed paper. Repeat with remaining cookie batter, stirring well before using. Melt chocolates in double boiler over gently simmering water; stir until smooth. Take 2 cookies of similar size. Spread bottom of 1 cookie with 1 teaspoon melted chocolate. Top chocolate with second cookie, pressing gently to form "sandwich. " Repeat with remaining cookies. Let cool. (Can be prepared 1 month ahead and frozen. Store between layers of waxed paper. Bring to room temperature before serving. ) Heat oil, add shallots and saute, stirring, until softened, about 2 minutes. Add spinach and cook and stir 3 min more. Add cheese and cook, stiring, until cheese has melted. Taste and season with salt. You may not need to add salt. Remove mix from the pan. Bring sugar and syrup to a boil. Boil one minute, then add peanut butter, vanilla, and cereal, one cup at a time. Drop by teaspoons onto waxed paper. These freeze well. illing on one half of each round. Fold in half, press to seal, and place 1 1/2" apart on lightly greased baking sheets. The calzones can be prepare ahead, covered with plastic wrap, and refrigerated for 3 to 4 hours. *NOTE: (Fish sauce is available from Asain food shops. Alternatively substitute twice this amount soy sauce. ) Heat oil in wok, add chillies and garlic and fry until crisp and golden. Drain onto paper towels (but leave oil in the wok). Fry chicken and onion in oil until chicken is cooked. Add lime juice and vegetables. Fry for about 2 minutes. Add sauce. h beaten egg. Bake until golden, about 8 to 10 minutes. Remove an Spicy holiday cookies made with a rolling pin or wooden molds. NOTE: When unsifted flour is called for, fluff up the flour in the sack or container with a fork before measuring. Preheat oven to 350~ Combine flour, cinnamon, cardamom, nutmeg, cloves, mace and salt onto wax paper. Beat butter with sugar in a large bowl until light and fluffy; beat in egg and lemon rind. Stir in flour mixture, blending well. Roll out dough, one half at a time, on a lightly floured surface to a 1/4-inch thickness. Use a floured speculatius or springerle rolling pin (see note #2 below) and roll over dough only once, pressing designs into dough to an 1/8 inch thickness. Cut cookies apart on dividing lines. Place cookies, 1 inch apart, on ungreased cookie sheets. Repeat with remaining dough. Bake in a 350~ oven for 15 minutes or until cookies are a light golden brown. Remove from cookie sheets to wire racks; cool completely. NOTE 2: Instead of speculatius rolling pin, you can use speculatius wooden molds which make larger cookies so the yield will be less. Title :Spinach Walnut And Raisin Boreks Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crab meat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. leaves 1.50 Stick margarine melted 0.00 Poppy seeds Instructions: In a large saucepan, cook the onions in 2 Tb margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Combine first three ingredients in a 1 1/2 qt. casserole. Microwave on high, uncovered, 2 minutes. Stir in pimiento and next 5 ingredients, stirring until smooth. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crabmeat. Spoon mixture evenly into 6 baking shells. Arrange shells on a 12-inch glass pizza plate. Cover with waxed paper, and microwave on high 3-4 minutes or until thoroughly heated. Garnish, if desired with pimiento strips. rip of dough. FOld the ungreased half over the greased half and place a spoon of filling in one corner. Fold the strip over, making a triangle. Continue making triangles as you fold the strip up, like folding a flag. Tuck under any ragged edges and brush top of triangle with margarine. Sprinkle with poppy In blender, sprinkle gelatin over cold water; let stand for a few minutes to soften. In small saucepan, heat fruit juice to boiling. Pour into blender and process until gelatin is dissolved. Drop sherbet by spoonfuls into blender, blending after each addition. Using lowest speed, fold whipped cream into sherbet mixture. Pour into 4 parfait glasses and chill until set, about 30 minutes. Makes 4 servings. boreks on a wire rack for a few minutes before serving so condensation doesn't form a "I could never never make a good pie crust. My crusts were always tough or crumbly, no matter what recipe I'd try. Whenever we had a family get-together and I'd offer to make a pie, my sister or my niece would say, "No, Ednie, don't bother. You bring the vegetables, I'll make a pie. " But since my sister Norm gave me her recipe for a pat-in pie crust, I've had incredible success! Every time! The family no longer reject my offerings. My crust are crisp and tasty and golden. The edges may not be perfectly fluted like Norm's are but that's not important. Pat-in crust is so easy to make. I put all the ingredients into my food processor, give them a brief whirl, and pour the mixture into a pie plate. I pat it firmly around the edges first, then through the middle - and that's it. No rolling or wasting bits of pastry, and so fast that it can be done in five minutes. Norm doesn't mix her crust in her food processor. She let her husband, Ralph, blend the ingredients with a fork in the pie plate. Then he can proudly say he made it. " Sift flour, sugar and salt directly in 9-10" pie plate. Combine oil and milk in measuring cup and beat with fork till creamy. Pour all at once over flour in pie plate; give your food processor a brief whirl or -in a pie plate mix with a fork till flour is completely dampened. Push the dough with your fingers to line bottom and sides of pan, then fill with whatever filling you've chosen. If you are making a baked pie shell to be filled later, prick the pastry with a fork to keep it from bubbling. Bake at 425F for 15 minutes or until golden. Fill If you're fussy, press it down with a pie plate. Flute the edges. spinach thawed and 0.00 squeezed dry 1.00 Lightly beaten egg 0.50 Chopped walnuts/almonds/ 0.00 pecan 0.33 c Raisins 0.50 c Chopped parsley 0.75 ts Salt 0.00 Fresh ground black pepper 1.00 ts Combine ingredients; mix well. Serve as a dressing for favorite salads or use as a marinade for fresh vegetables, bean salads or cooked shrimp. Makes about 3/4 cup. cook the onions in 2 tb margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough. Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds. Store well too. ver, making a triangle. Continue making triangles as you fold the strip up, like folding a flag. Tuck under any ragged edges and brush top of triangle with margarine. Sprinkle wit Mix the flour and baking powder together in a bowl;make a well in the middle and put in the egg,sugar and spices and slowly work it all into a thick dough. Cut the cold butter into pieces and together with the ground almonds put on top of dough,cover all with a little more flour and knead it good to a smooth dough fastly. If the dough is to sticky cool it a liitle in the refridgerator. Roll out the dough nice and thin and cut out with christmas cookiecutters. Grease a cookiesheet and put the cookies on. Bake at 400 degrees F on the top slot in the oven for about 15 minutes. This is too, out of my grandmas cookbook and the stores sell them in fancy people shapes decorated with thinly sliced almonds. Store well too. cookie sheet and then box them. Rewarm boreks in a 375 degree oven about 10 minutes. Notes ********** RECIPE ENDS ******** in refrigerator. Shape mixture with hands into pineapple shape. Decorate "pineapple" with sliced stuffed olives and cap with a Stir together the spices, salt flour, and baking powder. Stir in the almonds and lemon rind. In a separate bowl beat the eggs and sugar until a ribbon is formed when the beater is removed. Stir in the honey and milk. Gradually stir in the flour mixture; beat until smooth. Spread the batter in an 11 X 17-inch jelly roll pan that is well greased and floured. Bake at 400 degrees F for 12 to 15 minutes, until the cake is done. While the cake is still warm, turn it out onto a wire rack. To make the almond glaze, mix the confectioners' sugar, almond extract, rum, and 1 to 2 T of water. Beat until glaze is smooth and of the right consistency. Add more water to thin if neccessary. Spread the warm cake with the almond glaze. Cut cake into 1 X 2 1/2-inch bars while still warm. Spice bars keep 6 to 8 weeks in a sealed container if not glazed. Makes 4 dozen bars. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat shortening for 30 seconds. Add sugar & beat till well blended. Add molasses & beat again for a few seconds. Stir in the dry ingredients & spices in order, ensuring that they are well blended after each addition. Add flour a little at a time. Mix thoroughly. Roll out dough till paper thin, you can do this in several batches. Cut with cookie cutters & place on greased cookie sheets. Bake for 5 to 6 minutes at 375F. Makes 60. vegetables or with pumpernickle bread. Great dip!! "These crispy, subtle crackers capture the flavor of your favorite spice tea. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Dissolve the honey in the warm tea. In a large bowl or in the food processor, mix the flour and baking soda together. Cut the butter into the flour mixture until it resembles coarse meal. Slowly mix in about 1/2 cup of the tea-honey mixture, just enough to form a dough that will hold together in a cohesive ball. Reserve the remaining tea to glaze the tops of the crackers. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch shapes. Place the crackers on a lightly greased or parchment-lined baking sheet. Prick each one all the way through in 2 or 3 places with the tines of a fork. Bake for 10 minutes, turn and brush the tops with the remaining tea-honey liquid. Continue baking for another 10 to 15 minutes, or until golden brown. Cool on a rack. Yield: 60-6 5. VARIATION: Using a smoky tea such as Darjeeling also produces an interesting cracker. b 9731 ;Hot Water 0.50c 9731 Eggs; Large, Hard Cooked 4.00 9731 Pickles; Dill 2.00 *thighs or half breasts MARINADE: Combine the yogurt, lime juice, ginger, garlic and spices in a bowl and mix well. Place chicken in marinade and stir to coat. Refrigerate it for 2 to 8 hours. Preheat oven to 350. Arrange the chicken in a large/shallow dish leaving no more that 1" of space between them. Bake for 10 minutes. then spread the marinade mixture over the chicken. Bake until meat feels firm to the touch. Time will depend on piece used. Breast will take less than thigh. Arrange on platter with lime slices. This is very very creamy and feels like you are eating a rich sauce. Calories: 273; Protein: 31g: Chol: 102 mg; Total fat 13g; Sod: 135mg. Original Recipe TIME/LIFE FRESH WAYS WITH POULTRY I haven't worked out the WW exchanges, but perhaps your leader can. 9731 Salt 0.50ts 9731 Pepper; White 0.2 Pre-heat oven to 400F. Wash & scrub potatoes, leaving the skins on. Cut the into sticks & set aside. Mix together spices & oil. Add potato sticks to mixture & coat well. Lay onto a cookie sheet & bake for 30 to 40 minutes. Stir them half way through cooking. "Vegetarian Times" October, 1991 9731 Beets; Canned, Slices 4.00 9732 Jim Vorheis Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. ed Garlic Clove 1.00 lb Pepper Jack Cheese, Shredded 20.00 oz Chopped Frozen Spinach 0.00 Thawed And Drained 0.25 c Butter 0.25 Stick Pepperoni, Chopped 14.00 oz Black Olives Instructions: Combine milk,flour, eggs , baking powder and g * Use the baked beans with a molasses sauce and pork. Heat the oven to 350 degrees F. Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the chopped apple, the curry powder, mustard and the baked beans. Turn into an ungreased 1 1/2-quart casserole. Arrange the apple slices on the top of the bean mixture and cover. Bake until hot, about 25 to 30 minutes. Bake at 350 of 30 minutes or til edges are brown. Boil or steam carrot slices. Add brown sugar and butter; stir. Ingredients: . they cut easier the cooler they are. . . Notes ********** RECIPE ENDS ******** Makes about 7 quarts. Heat ghee or butter, saute onions, garlic and next 5 ingredients, remove from pan. add remaining ghee or butter to pan, brown chicken pieces, add next 3 ingredients. cook 2-3 minutes. Add coconut milk and return onion mixture to pan. cover and simmer about 35-45 minutes, till chicken is tender, add last 4 ingredients, simmer 10 minutes. instant spaghetti sauce. This salsa won a ribbon in our Annual Fall Fair for me! It came in Dissolve sugar free gelatin completly in boiling eater in large bowl. Stir in chopped fresh cranberries mixed with 1 package sugar substitute, cold water, lemon juice and cinnamon. Refrigerate about 1-1/2 hours or until thickened. Stir in orange. Spoon into 5-cup mold. Refrigerate about 4 hours or until firm. Unmold; garnish as desired. Calories: 22 (0% from fat) Fat: 0. 0g Cholesterol: 0. 0g Sodium 50mg }kN{iLzhKzhKzhK Select firm fish fillets and cut them into pieces approximately 1/2 inch thick by 1 inch by 3 inches. Marinate 2 to 3 hours in mixture of ginger root, green onions, soy and wine. Heat oil in heavy skillet. Drain fish slices, reserving marinade, and fry until brown on both sides. Drain on paper toweling. Remove oil from skillet. Combine five-spice powder, sugar and water. Add to skillet and stir well. Return fish to skillet with reserved marinade and cook until sauce is reduced by one-half. Cool and serve at room temperature. From "The Regional Cooking of China" by Margret Gin and Alfred E. Castle, 101 Productions, San Francisco, 197 5. qb{m\xjXufSzlV ydh`L@9' OD/naK u`~wcohULE2* DIRECTIONS: Wash gooseberries and remove stems. Combine sugar and vinegar. Tie spices in a bag and add to syrup. Bring liquid to a boil and add berries. Cook for 20-30 minutes. Pack into hot jars and seal. Luella Mosheir, Lowville, N. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 George Washington's mother's recipe uses no ginger. Fruit juice or coffee may be substituted for brandy. Cream shortening and orange rind together. Add brown sugar gradually and cream thoroughly. Blend in well beaten eggs. Beat hard for 1-2 minutes to make a smooth batter. Sift flour, soda, salt and spices together and add to creamed mixture alternately with the molasses and mix of orange juice/brandy. Add raisins. Pour in well greased and floured 8" X 12" X 2-1/2" pan. bake at 350 degrees for 30-35 minutes. Harold T. Cook xcess moisture and chop coarsely. In blender or food processor, process cottage cheese with lemon juice until blended. Add spinach, yogurt, parsley, onion, salt, and pepper to taste; process just until mixed. Cover and refrigerate for at least 4 hours or overnight to blend flavors. COMBINE OIL AND ONION in a small skillet over medium heat and cook, stirring, about 4 minutes, or until onions soften. Add garlic, pepper, nutmeg and coriander and continue to cook another minute. Scrape the onion mixture into a mixing bowl, add the beef and mix well. Form 4 patties, place on a plate, cover and refrigerate for 20 minutes. Place a large, heavy skillet on the stove over high heat. When it is nearly smoking, add the hamburger patties. Cook 2 minutes. Turn the patties and cook on the other side until desired doneness, about 1 minute for very rare, 4 minutes for medium-well. Arrange burgers on hamburger buns and garnish each with a slice of onion and tomato. Offer ketchup, mustard and mayonnaise. To make lamb filling: In a small bowl, cover raisins with boiling water and let steep for 5 minutes; drain and set aside. Set a large nonstick skillet over low heat and add the pine nuts. Cook, stirring, until well toasted, 3 to 4 minutes. Turn out onto a plat to cool. Chop pine nuts and reserve. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to color, 3 to 5 minutes. Add lamb, cumin, cinnamon and all-spice; cook, stirring, until the lamb is no longer pink, 2 to 3 minutes. Transfer to a colander and drain off fat. Return the lamb mixture to the skillet and add chicken stock, reserved raisins and pine nuts, parsley and lemon juice; cook until liquid is absorbed, about 1 minute. Season with sal and pepper. Let cool. (The lamb filling can be prepared ahead and refrigerated for up to 2 days. ) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro line with parchment paper. In a small bowl, whist together egg white, oil, and salt. Lay a sheet of phyllo on the work surface with short side toward you. Cut lenghtwise into thirds. Brush the lenghtwise half of each strip lightly with the egg-white mixture. Place a tablespoon of filling at the bottom of the strip and fold one corner of the strip over the filling diagonally across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 minutes, or until dar, golden. Let cool for 5 minutes before serving hot. (The triangles may be baked up to 2 days in advance, then reheated in a 350 degree F oven for 10 to 12 minutes, or until heated through. ) 95 calories per piece: 4 g proten, 4 g fat, 11g carbohydrate; 76 mg sodium; 7 mg cholesterol. **"Savory lamb and sweet golden raisins fill these delicious morsels. " ~-From Eating Well, May/June 199 3. Knorr's Swiss Vegetable Soup 1.00 c Mayonnaise 2.00 c Sour cream 8.00 oz Can water chestnuts, chopped 1.00 sm Onion, chopped 1.00 Round pumpernickel loaf, 0.00 hollowed Instructions: In a bowl, mix all ingredients except bread. Chill 6 hours before servin Scoop melon in balls. To make dressing, whip cream until soft peaks form. Mix in mayonnaise, lemon juice, paprika, hot pepper sauce, Worcestershire sauce and tomato paste. Stir crabmeat into dressing. Lightly mix in melon and toss ingredients gently until coated. Arrange shredded radi **** n rice, vegetable stock or water can be used instead of chicken stock. The hot pepper flakes are optional. Steam carro In a deep, 2-quart, heat-resistant, non-metallic casserole, combine first 7 ingredients (I use a 2 quart Pyrex mixing bowl). Heat, uncovered, in Microwave Oven 1 1/2 minutes; stir occasionally. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; drain extra syrup. Place nuts in a shallow, 1 1/2-quart, heat-resistant, non-metalic baking dish (I use Corning Ware). Repeat with remaining nuts. Heat coated nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly. Transfer nuts to wax paper and allow to cool and harden. This is a family favorite and so easy to make. I always use pecans. For years I have filled some type of small container and given for gifts. nkle with coriander or parsley. Serves 6. From The Gazette, 91/03/0 6. Notes ********** RECIP Fasta pasta. For a fast pasta dish, toss 1/4 cup of this herbed oil with some fresh pasta and steamed vegetables, or use it in summer pasta salads. Place the vegetables and spices in a jar and add the oil. Set aside for at least 4 days before using. Can be stored for 2 weeks, or strain and store indefinitely. 10413 Small curd cottage cheese 8.00oz i 10414 Frozen broccoli,choped(10oz) Mix cumin, turmeric, chili powder, salt & lemon juice in a small bowl. Add mustard & mix into a wet paste. Cut stems off okra then split them three quarters of the way down. Split them again, dividing pods into 4 equal parts that are held together at the narrow end tip. Pour al ittle of the paste in to the openings, spread it lightly all over but the narrow tip. Sprinkle with salt. Heat oil in a skillet & fry okra, covered, till tender, about 10 minutes, turning them once. Ismail Merchant, "Indian Cuisine" 0.12ts e 10414 Milk 0.75c f 10414 Dry white wine 0.25c g 10414 Instant minced onion 1.00ts h 10414 Salt Butter Frosting: Combine water, yeast and 1 T. sugar. Let stand in warm place until yeast dissolves and mixture foams. Mix together nutmeg, flour, cinnamon, salt and margarine as you would for pie crust. Add egg yolks and yeast mixture. Blend well and form into a ball. Divide dough into 4 parts. Roll each into an 8- or 10-inch circle onto wax paper. Cut into eight to ten wedges. Spread each piece with mixture of egg white and 1/2 c. sugar and sprinkle with nuts. Roll from wide end to pointed end to form a horn. Bake on greased cookie sheet at 375 degrees for 12 to 15 minutes until lightly browned. To make frosting, combine ingredients and beat until fluffy. Frost when cooled. If left unfrosted, can dust with powdered sugar or leave plain. For non-spiced cookie, omit cinnamon and nutmeg. ater chestnuts 0.00 drained and chopped 0.00 optional 3.00 Chopped green onions Instructions: Stir all ingredients until well mixed. Prepare fruit, and tie spices in a cheesecloth bag. Combine sugar, vinegar, water and spices. Bring to a boil. Boil ten minutes and then drop in fruit. Cook until partly tender, but not soft or easily pierced. Remove fruit from syrup and pack in hot scalded jars. Remove the spices and pour syrup over fruit to fill jars to 1/2 inch of the top. Process in a boiling water bath. Yields 6 pints of fruit. Let age before using. "The Farmer, 1948" ershire Sauce 1.00ts Pack prunes in pint jar. Heat remaining ingredients in 1-quart saucepan over low heat, stirring constantly, until sugar dissolves; pour over prunes. Cover and refrigerate several days to blend flavors. (Add more wine to cover prunes if necessary. ) 2229 Onion; Sliced, Small 1.00 2229 Fresh Mushrooms; * 1.0 Bring all ingredients to room temperature and pour into bakery, in order. Set "baking control" at 11 o'clock. Select "white bread" and push Start. In hot, humid weather, reduce water by 1/8 c. Tested in DAK 1-1/2 lb R2D2 bread machine. Sylvia's comment: Not a sweet bread. Worked equally well substituting 1 c whole wheat flour for 1 c bread flour. 0.25ts 2231 Carrots, sliced Preheat oven to 325 deg F. Butter shallow 8-cup baking dish. Bring half and half to simmer in small saucepan. Set aside. Beat eggs, both sugars, molasses, cinnamon, ginger, nutmeg, cloves and salt in large bowl to blend. Mix in pumpkin, warm half and half. Pour mixture into prepared dish. Set dish in large baking pan. Add enough hot water to pan to come halfway up sides of dish. Bake until custard is set and knife inserted 2 inches from centre comes out clean, about 50 minutes. Cool completely. (Can be prepared 1 day ahead. Cover and refrigerate. ) Serve cold or at room temperature with Walnut Cream. Walnut Cream: Whip chilled cream in medium bowl until soft peaks form. Add powdered sugar and rum and whip until firm peaks form. Fold in chopped toasted walnuts. (Can be prepared 4 hous ahead. Cover and chill. ) 2231 Olive Oil 1.00tb 2231 Curry Pow PUT THE WATER IN A SAUCEPAN to heat. Rinse the quinces, then using a sharp paring knife, quarter the fruits. Carefully cut out the cores. Hold each piece firmly as you work so that it doesn't snap in 2. Slice each quarter into pieces about 1/2-inch thick, then cut away the peels. As you work, put the cores and peels in the pan of water--they will impart both flavor and body to the water, due to the natural pectin in the fruit. Allow the skins and cores to simmer slowly, covered, for about 20 minutes, then strain, keeping the liquid. Don't worry about the peeled fruit discoloring--it will turn pink when cooked. Combine the sugar, spices, orange peel and the strained liquid in a non-corroding pan. Bring to a boil, stir to dissolve the sugar and add the quinces. Cut out a disk of parchment paper and place it directly on the surface to prevent any exposed slices from drying out. Simmer slowly until the quinces have turned pink and are slightly translucent but still firm to the touch, 2-to-2 1/2 hours. When done, transfer them to a bowl with the syrup and chill well before serving. Once poached in syrup, quinces will last for weeks in the refrigerator. Makes 1 Quart 0.25 c Chopped green onions 1.00 ts Salt 0.00 Fresh ground pepper to taste Instructions: 1>. Remove stems and tough bits from spinach. Boil or steam until wilted. Shell, devein and wash prawns. Drain and pat dry with paper towels. Add salt, sugar and pepper, mixing well. While oil is heating to 350-degrees, prepare the batter by beating the egg, adding the flour and cornstarch. Mix thoroughly. Dip prawns in batter, drop in hot oil and deep-fry for 4 minutes. Remove and drain off excess oil. Prepare sauce by combining the listed ingredients. Heat wok, add 1 tablespoon oil, and stir-fry garlic for 1 minute. Add sauce and bring to a boil. Add deep-fried prawns, mix thoroughly, and serve. FOR DEEP FRIED PRAWNS ONLY: Follow steps 1 and 2 above. 1/2 cup Sitjar's Crispy Mix or any type of deep fry chicken batter. Purchase at any Chinese grocery store. Add 1/4 cup and 2 tablespoons cold water. Mix well. Heat 2 cups oil to 350-degree. Dip prawn in batter and fry for 4 minutes, and serve. nd vegetables. Serves 6. Notes ********** RECIPE ENDS ****** Dice the carrots. Melt the margarine in a small pot, add carrots & cook over a gentle heat for 5 minutes. Pour in the cider & water. Add the rosemary & mustard. Bring to a boil & simmer covered for 10 minutes. Add more liquid if necessary. When the carrots are tender, put them in a warmed serving dish & continue to cook the sauce till it is thickened & syrupy. Pour over the carrots & serve straight away. Sarah Brown "Vegetarian Kitchen" 1. The following pudding can be made with either butternut or Hubbard squash. whipped cream or whipped topping (optional) Combine first 5 ingredients. Beat in eggs. Stir in next 4 ingredients. Mix well. Pour into buttered 1-1/2 quart casserole. Bake in preheated 350 F oven 1-1/4 hours, or until firm in center. Serve with whipped cream or whipped topping. Serves 8. boil, stirring often with a wooden spoon, but do not boil. Pack the pickles into hot jars and seal. Makes 7 - 8 pints. Cho Wash & scrub potatoes. Cut into sticks & set aside. Mix together oil & spices. Dip the potatoes into the mixture & spread onto a cookie sheet. Bake at 400F for 30 to 40 minutes, stirring half way through cooking. "Vegetarian Times" October, 1991 at until sizzling, about 30 minutes; stir often. Drain off fat. With 2 forks, shred meat; put into a 9x13" pan. Bake in a 400'F. oven until pork begins to crisp, 15-20 minutes. Spoon over rice; add onion, cilantro, and hoisin to taste. Per serving Filling. Fry the onion in the oil for 5 minutes and add the garlic, spices, carrot and potato. Cook for ten minutes, or until the vegetables are tender. Add the chick peas and season with the salt and pepper. Leave to cool down. Preheat the oven to 200C/400F/GM 6. Pastry: 1. Sift the flours and salt into a large bowl. Add the margerine and rub into the flour with your hands until the mixture is like bread- crumbs. Add the cold water and press the mixture together to form a dough. Turn out onto a floured board and divide into 2 equal pieces. Take out one piece of the dough and knead lightly, pressing it into a round shape. Roll it into a circle about 15cm across. Put 1/2 of the vegetable mixture on top and fold into a pasty type shape and press the edges together. Pierce a couple of holes in the top and bake for 20 minutes or until crisp. This recipe is also nice with filo pastry, or the samosa packets you can buy. If you use filo pastry remember to brush the outside with some melted margerine or butter to prevent sticking. een onion chopped 1.00 pk Frozen spinach finely 0.00 chopped and drained 1.00 sm Can water chestnuts fine 0.00 chopped 1.00 c Mayonnaise 1.00 pk Knorrs soup mix 1.00 Round loaf unsliced 0.00 pumpernickle bread Instructions: Combine above ingredients and chill. Wash the fish and dry thoroughly. Beat the egg whites, then blend in the salt, ground sesame seeds and chili powder. Heat the oil to moderately hot. Dip the fish into the egg white mixture, then drop into the hot oil and deep-fry until golden brown and crisp. Lift out with a spoon and drain well on paper towels. (The fish can be stored, when cool, in an airtight container. ) Just before serving, heat the sesame oil in a wide skillet to very hot. Add the fish and fry, stirring frequently, until heated through and crisp. Serve at once. From Asia The Beautiful Cookbook. Typed by Syd Bigger. -1 -1.00 -1.00 -1.00 sau 15404 Hard Tack Candy Candies 24309 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15405 Haricot Mutton (nz) Add to dry ingredients and stir just until smooth. Spread over bottom of 8 inch square buttered pan. Combine and sprinkle over batter, 1/2 cup firmly packed brown sugar and 1/2 cup white sugar. Pour 1 cup cold water over entire mixture. Do not stir. Bake at 325F. for 40 minutes or until top is firm to a light touch. From the book "Treasured Mennonite Recipes" from the Mennonite Community Relief Sales, Volume One AR/93 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - This soup has become a staple on my table. It's relatively quick to make and absolutely delicious. I've made it with chicken as well as shrimp and have some red snapper in the freezer to try out the next time. Squid's a natural for this dish. It's from Southern Vietnam. You can make it as sour or spicy as you want by juggling the amounts of the ingredients that give those qualities. It makes a complete meal as is and is excellent with salad rolls or cha gio (fried "spring" rolls). Soak the lump tamarind in the boiling water for 15 minutes, or until the tamarind is soft. Force the tamarind through a fine sieve into a small bowl. If tamarind concentrate is used, dilute it with only 1/4 cup of warm water. Cut each shrimp lengthwise in half. In a bowl, combine the shrimp, garlic, 1 teaspoon of the fish sauce and pepper to taste. Let stand for 30 minutes. Heat the oil in a 3-quart saucepan. Add the shallots and lemon grass and saute briefly, without browning. Add the tomato and sugar and cook over moderate heat until slightly soft. Add the pineapple and bamboo shoots and cook, stirring, for about 2 minutes. Add 5 cups of water and bring to a boil over high heat. Stir in the tamarind liquid, salt and the remaining 1/4 cup fish sauce. Reduce the heat to moderate and simmer the broth for 5 minutes. Stir in the shrimp, chiles and bean sprouts and cook for 30 seconds more. Add the scallion and mint. Remove from the heat. Remove and discard the lemon grass. Ladle the soup into a heated tureen and serve at once. Note: Do not overcook the shrimp or they will toughen. Catfish, red snapper or any other firm white-fleshed fish can replace the shrimp. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 198 9. NOTE: I've been pushing Vietnamese cuisine long enough here that the ingredients shouldn't be too unfamiliar to regulars. Some of this stuff will probably have to come from an Asian market, but you can make some substitutions. Tamarind is made from the interior pulp of a tree seed pod and is quite sour. It has a subtly sweet taste too. I've never done it, but I imagine that you could substitute lemon juice for the tamarind and still retain the essential character of the soup. Lemon grass can be replaced by grated lemon zest with a bit of juice--it's the lemon taste rather than the sourness that's wanted here. Dried lemon grass is available and is virtually as good as the fresh stuff. It's inexpensive and keeps well on the shelf. (I grow my own lemon grass--it's a really easy and pest free plant to grow. If you manage to find some fresh lemon grass, whack off the bottom couple of inches and stick it in a flower pot full of good potting soil. Don't water the cutting too heavily until it starts to grow. Chances are that it will take off and then you can transplant it into the ground--it likes rich, well drained soil and full sun. ) There's NO substitute for fish sauce. The soup would probably be good without it, but it wouldn't be the same. Since there's not that much difference between canned and fresh pineapple (at least here on the mainland) I use canned stuff, drained and chopped. If you're ever in a market and see fresh Thai pineapple, grab some. The stuff I had in Thailand made our Hawaiian pineapples pale in comparison. 3.00c 8970 salt added V8 vegetable 0.00 8970 j Sift together flour, sugar, baking powder, salt and pumpkin pie spice into large mixing bowl. Stir in oats, apricots, and walnuts. Combine eggs, milk and oil in small bowl; blend well. Add all at once to dry ingredients, stirrin just enough to moisten. Spoon batter into greased 3-inch muffin-pan cups, fill 2/3rds full. Bake in 350 degree F. oven 30 minutes or until golden brown. Serve hot with butter and homemade jam or jelly. Preheat oven to 350 F. Mix all ingredients except onions and tomatoes. Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or pita bread triangles. Makes 2 cups. kidney beans rinsed and 0.00 8970 drained 0.00 (Author's Note): Ancient and traditional small, spicy baked syruped cakes, these are perfect for a large buffet. The nickname asserts their introduction into Greece by the Phoenicians, but not with these ingredients! Within my lifetime I have seen the oil give way to butter and semolina succumb to flour. Combine the honey, granulated sugar, water, and lemon juice in a saucepan and boil for 5 minutes. Remove from the heat. Combine the 1 pound finely chopped walnuts with 1/4 cup of the softened butter, 2 teaspoons of the cinnamon, and 5 tablespoons of the syrup. Reserve the remaining syrup and set the filling aside while you prepare the dough. Using an electric mixer, cream the remaining butter (1 cup) with the oil until light and fluffy. Gradually add the confectioners' sugar, beating on medium speed. Add the orange juice slowly to the batter, along with the Cognac or brandy, 1 teaspoon of the cinnamon, and the other spices. In a small bowl, sift the baking powder, soda, and 2 cups of the flour together. Slowly add the flour mixture to the batter and beat for a few minutes. Continuing to mix by hand, add only enough remaining flour to make a soft dough. Knead. Break off small pieces of the dough and shape with your fingers into oblongs about 2-1/2-inches long and 1-inch high. Flatten between your palms and place 1 teaspoon of the filling mixture in the center. Work the dough around the filling to enclose it completely and press firmly to seal. This procedure sounds difficult, but with many hands it is quite simple. Place on a cookie sheet and continue until all the cakes are shaped. Bake in a moderate oven (350 F) for 25 minutes, then cool on a rack. Bring the syrup back to a boil. Dip each cake into the syrup and arrange on a platter. Sprinkle with the remaining chopped walnuts and teaspoon cinnamon, or more if desired. Cool before storing. Note: You may bake and cool melomakarona, store a few days in advance and dip in syrup as described above a day or so before serving. The flavor improves after a few days. alt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. This BBQ sauce is mild. If you like hotter wings, add more Louisiana hot sauce. In a large heavy saucepan, mix together BBQ sauce ingredients. Bring to a boil, then reduce heat and simmer for 15 mins. In a frypan or wok, heat oil to 375 F (190 C). Deep fry a few wings at a time, until they are cooked through, about 10-15 mins. Drain fried wings on absorbent towel. when all the wings are cooked, place them in the simmering BBQ sauce. Stir to coat and serve. heese puffs are golden brown. "For a not-so-spicy version, use half the amount of curry powder and cayenne, Raw, unsalted cashews are available at bulk and health food stores. I like to give these away in 1/2 cup amounts in little plastic bags tied with attractive ribbons. Be sure to label them "spicy". " In medium saucepan, combine corn syrup with water and spices. Bring to a boil. Stir in the nuts. Spread on cookie sheet lined with aluminium foil and bake 1 hour at 275F. Stir every 20 minutes. Remove from oven and cool 20 minutes. MAKES: ABOUT 3 CUPS 3.50c a 15411 Butter 1.00c b 15411 Sugar 2.00c c 15411 Eggs 4.00 A fiery sauce coats cubes of delicate tofu in this succulent stir-fry. To balance it's zestiness and soothe your palate, serve with hot cooked rice. Cut tofu into 1/2 inch cubes; place in a colander and let drain for 15 minutes. In a bowl, blend the 1 tsp soy, sherry, and sweet bean sauce; add pork and stir to coat. Stir in 1 tsp of the oil; let stand for 15 minutes. Heat a wok or wide frying pan over high heat. When pan is hot, add remaining oil. When oil begins to heat, add ginger and garlic. Stir once, then add pork and stir-fry until meat is no longer pink (about 2 minutes). Stir in hot bean sauce. Add tofu, the 3/4 cup of water, and the 2 Tbs soy. Cook for 3 minutes; then add onions. Stir together the water and cornstarch; pour into pan and cook, stirring, until sauce boils and thickens. Makes 2 to 3 servings. 1.50c k 15411 Choc. chips 1.50c Cut steak in very thin slivers and place in a bowl. Add soy sauce, sherry, ginger, garlic, Five Spice Powder and refrigerate 1 hour, stirring occasionally. Heat oil in a skillet or wok. Add onions and red pepper; stir-fry 1 minute. Add beef mixture to onion mixture and stir-fry 2-3 minutes. In a custard cup, blend cornstarch and water until smooth; add to beef mixture. Cook 1 minute, stirring constantly. Spoon beef mixture into lettuce cups. Garnish with parsley sprigs, if desired. Put legumes in separate bowls. Whisk together mustard, garlic, parsley, vinegar, lemon juice, salt, oil & red pepper. Divide mixture evenly between legumes. Marinate covered in the fridge for 1 hour. Line salad plates with lettuce, top with peppers. Arrange small piles of potatoes, carrots & legumes on each plate. Drizzle marinade over the meal. "Vegetarian Times" July, 1993 D COOK ON GREASE COOKIE SHEET IN 350 DEG OVEN FOR 20 MINUTES. THIS CAN BE FRO Move oven rack to position slightly above middle of oven. Heat oven to 500 degrees. Grease rectangular pan, 13 X 9 X 2 inches. If fillets are large, cut into 4 pieces. Mix croutons, mustard, salt, red pepper and pepper. Beat egg and water until well blended. Dip fish into egg, then coat with crouton mixture. Place fish in pan. Drizzle margarine over fish. Bake uncovered about 10 minutes or until fish flakes easily with fork. 4 SERVINGS; 240 CALORIES PER SERVING. To Grill: Grease wire grill. Place fish fillets on grill. Grill 3 to 4 inches from medium coals 10 to 12 minutes, turning fish once and brushing with margarine, until fish flakes easily with fork. For last 1/4 hour add cabbage and macaroni. Source Unknown Salt 1.00ts e 17511 Cinnamon 0.50ts f 17511 Nutmeg Rub both sides of pork chops with Cajun seasoning. Refrigerate covered 1 hour to marinate. In large skillet, heat 1 T oil over medium-high heat. Add onions; over medium heat, saute' until well-browned and soft, about 15 minutes. Add sauce; mix. Over low heat, cook 5 minutes. Remove to bowl; keep warm. In same skillet, heat remaining 1 T oil over medium-high heat. Add pork chopes; cook until borwned and just cook throuhg, about 3 minutes each side. Serve topped with onion mixture. parsley, corinader & the flour and water paste. Add 3 cups of water, and when it returns to boil, add the vermicelli. When the vermicelli is cooked, add 1 T butter and lemon juice (or serve a wedge of lemon with each bowl to be squeezed on the soup at the tatle). the soup should be elvety; so add water or flour thickening if it is not. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice Squid is marinated in wine and fish sauce to both tenderize it and add flavor, and is then decorated with carved cucumber, carrot and tomato. Slash the mantle/hood of the squid diagonally, then cut diagonal slashes in the opposite direction. Slice into 2 inch pieces. Mix together all the marinade ingredients, then add the squid and marinate for 10 minutes. Heat a large skillet, add the oil and saute the squid on medium-high heat until all the squid curls. Garnish with the ingredients listed above, or with any decoratively carved vegetables, and serve. ulated water (water that has juice of 1 lemon). Boil until tender. Remove membranes and chill the sweetbreads. Place the rest of the ingredients in a blender and process until of smooth consistency. Pack in small serving crocks. Spread on melba toast for individual servings. a 17513 Butter 2.00T The abundance of freshwater fish in Thailand has led to the development of many ways in which to cook them. This recipe is a favorite and catfish is a popular choice although other types of freshwater fish can also be used. Both whole fish and fillets are suitable. Heat a large skillet and add the oil. Wait for 1 minute for the oil to heat then add all the ingredients. Stir thoroughly then cover and cook for 3 minutes on high heat. Remove to a serving dish. Mono :-1.00 Oven Temp:0 Heat ghee in a large casserole. When hot, toss in the ginger, chilies, mustard & cumin seeds. Fry till the mustard seeds start to pop. Stir in the cauliflower, coriander, turmeric & salt. Stir fry for a couple of minutes, till the cauliflower starts to turn brown. Then add the tomatoes. Cover, reduce heat to low. Cook for 15 minutes, stirring occasionally. Remove the lid & stir fry for a few minutes till the liquid has evaporated. Sprinkle with garam masala & coriander greens & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking". n ready to assemble appetizers, melt butter and set aside. Whisk eggs and add feta, parmesan, cream cheese, garlic and onion. Fold in spinach and season with cayenne pepper, black pepper, nutmeg if desirede, and dillweed. Set aside. Remove roll of thawed phyllo from box. USing a sharp knife, cut roll int Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoison sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. ach strip and stack on top of each other, you can use a twisted napkin dipped in butter as a dauber or a pastry brush or clean fingers. Bone chicken and cube it. Mix sherry, soy sauce and corn starch. Marinate chicken in cornstarch mixture for 15 minutes. Heat oil. Add chicken cornstarch mixture and stir-fry for 2 minutes. Remove chicken. Add bamboo shoots, hoisin sauce, scallion, ginger and crushed red peppers. Stir well, then add chicken and serve. *Note: Lentils may be substituted for chick peas; meat can be chicken; yearst may be used in place of flour and water if that mixture was not made night before; rice [I prefer galangal--even dried, to ginger, but ginger will do. ] Place chicken breasts in pan with just enough cold water to cover. Bring to a boil over medium heat; immediately reduce heat so water barely ripples. Simmer uncovered, until done, about 12 minutes. Meat should be moist and opaque throughout; cook only to just beyond pink stage. Remove breasts and drain well. Cool to room temperature; remove and discard skin and bones. Shred meat into bite-sized pieces. Reserve. Combine slivered lemon, fish sauce, chile pepper, green onion and sugar; set aside. Combine coconut milk, chicken stock, lemon grass, mushrooms and galangal in a sauce pan over medium-high heat. Bring to a boil, reduce heat and simmer, uncovered, until lemon grass is tender, about 15 to 20 minutes. Add reserved chicken and lemon mixture and heat through, about 3 minutes. Serves 6 to 8 as a first course or 4 as a main course. rallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "b Noodles: In large pot of salted boiling water, cook noodles until chewy; rinse in cold water; drain. Toss noodles with 1/2 t oil to prevent sticking. Cover & refrigerate until ready to use. Chicken: Remove and discard skin from chicken breast. Steam breast for 15 minutes; remove from steamer and cool uncovered. Shred chicken with fingers; slice into 3" strips. Egg Yolks: Mix yolks with cool water. Brush skillet at medium heat with peanut oil. Pour some egg yolk mixture in skillet; spread to make a thin sheet; remove when egg is set. Repeat until egg is used. Cool egg sheets. Slice into thin strips to match chicken shreds. Onions: Wash & remove roots. Slice the long way, then thinly slice on the bias. Dressing: Mix soy, vinegar, chili oil, ginger juice, garlic & sugar. Heat oil until it begins to smoke; add to other ingredients. Cool. Using hot oil gives dressing distinctive & mellow flavor. Mixing: Just before serving, mix dressing with cold noodles, chicken & onion. Garnish with egg strips. Serve. lb Spinach, washed & drained 1.00 c Lentils 0.00 A few bay leaves 3.00 tb Olive oil 1.00 bn Green onions, sliced 2.00 ea Garlic cloves, chopped 0.50 ts Cumin powder 0.50 ts Salt 1.00 pn Black pepper 0.00 Water/stock as required Instructions: Chop the washed spinach. Boil lentils In large bowl, combine all salad ingredients; blend well. In small bowl using wire whisk, blend oil, vinegar, orange juice, garlic and salt. Pour over salad; toss gently. Cover; refrigerate 1 to 2 hours to blend flavors. Just before serving, drain salad. Stir in cilantro, orange peel and cumin seed. Serve in lettuce-lined bowl or on lettuce-lined plates. Store in refrigerator. Makes 11 (1/2-cup) serving. Pillsbury bake-off recipes - Green Giant Mushroom Edition. Notes ********** "The measurements below yield a flavorful, spicy fire cracker. For a milder or an extra hot cracker, adjust the amount of cayenne, cumin, and chili powder to taste. These are delightful with a salsa dip. 375~F. 10 to 12 minutes Preheat the oven to 375~F. In a large bowl or in the food processor, mix the cornmeal, garlic, cayenne, cumin, chili powder, and salt. Add the butter and boiling water and blend well. Allow the mixture to cool and rest for 10 minutes. It will thicken slightly. Slowly blend in the flour, using just enough to form a dough that will hold together in a cohesive ball. Divide the dough into 3 equal portions for rolling. On a floured surface or pastry cloth, roll as thin as possible, to about 1/16 inch thick. Sprinkle lightly and evenly with salt and paprika roll over the top of the dough lightly with the rolling pin. Cut the dough into 2-inch triangles or squares. Arrange them on an ungreased baking sheet. Bake for 10 to 12 minutes. Cool on a rack. These crackers will crispen as they cool. If they are not crisp enough after cooling, put them back in the oven for a few minutes longer and allow them to cool again. Yield: About 150. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. >> these can be eaten hot or warm. they cut easier the cooler they are. -1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Thaw and drain spinaach well. Thoroughly mix all ingredients together. Chill, for best results, chill overnight. Serve with fresh cut vegetables or with pumpernickle bread. Great dip!! Usually have to double recipe. 0 lb Cashews, raw, unsalted Instructions: "For a not-so-spicy version, use half the amount of curry powder and cayenne, Raw, unsalted cashews are available at bulk and health food stores. I like In a large saucepan, cook the onions in 2 tb margarine until soft, not brown. Add the well squeezed spinach, egg, nuts, raisins, parsley, salt, pepper and dill. Mix well. Taste for adequate seasoning. Thaw the phyllo in the refrigerator for at least a day before using. Unwrap and unrool dough, covering it with a damp, well-wrung towel to keep it from drying out as you work. With scissors, cut the dough in half lengthwise, all at once, rather than sheet by sheet, and stack all together. Work off this stack. Brush some melted margarine along half the top strip of dough. FOld the ungreased half over the greased half and place a spoon of filling in one corner. Fold the strip over, making a triangle. Continue making triangles as you fold the strip up, like folding a flag. Tuck under any ragged edges and brush top of triangle with margarine. Sprinkle with poppy seeds. Place on a baking tray so as to get as many as possible on one sheet. Continue filling strips of dough until all filling is used. Bake the boreks, one tray at a time, in the upper third of a preheated 375 degree oven about 20-25 minutes or until golden, turning pan once after about 15 minutes. Cool the boreks on a wire rack for a few minutes before serving so condensation doesn't form and soften the crust. Serve warm. Assembled boreks can be refrigerated for a day or two before baking, or after baking freeze them on a cookie sheet and then box them. Rewarm boreks in a 375 degree oven about 10 minutes. dually stir in wine. Saute' onion in fat and add beans, chili, salt and spinach. Simmer for 10 minutes. Add egg slices as garnish and serve. NOTE: Frozen or canned spinach may be substituted for the fresh. Quelites is the name for wild spinach but since this difficult to find, fresh spinach has been substituted. Microwave uncovered on high 30 to 60 seconds or until melted. Stir in flour, salt, mustard, and pepper. Stir in 3/4 cup milk. Microwave uncovered on high 1 minute 30 seconds to 2 minutes 30 seconds Rinse dal thoroughly in a strainer under running water. Put in a large saucepan with 5 cups water and bring to a boil. Add spinach and green chiles and simmer 10 minutes. Add tamarind, turmeric, sugar and salt. Cook 15-20 minutes more. Heat oil in a small saucepan or skillet. When hot, lower the heat and add mustard seeds, fenugreek and dry chiles. Cook, stirring, until mustard seeds crackle. Stir in asafetida. Add to spinach mixture and check for salt. Serve warm. ile peppers, sugar, vin Wash and drain spinach. Cut into coarse shreds. Plunge into boiling water and immediately drain. Heat 2 tbs. butter and olive oil in frying pan. Add garlic and cayenne. Cook over moderate heat 2-3 minutes, then add raisins and pine nuts. Cook 2 minutes more and add spinach, stirring until well blended. Place in hot, flat ovenproof serving dish. Sprinkle with cheese. Melt remaining butter and pour over. Brown quickly under broiler. Note: Taste for salt before placing in baking dish, but remember that Parmesan cheese is a bit salty. Title :Spicy Artichoke Dip Serves :2 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In 3 quart saucepan, saute onion in butter until soft but not brown. Mix in flour, salt, tarragon, nutmeg and cayenne. Cook until bubbly. Mix in spinach, then broth. Bring to a boil. Reduce heat and simmer, uncovered, 15 minutes. Place in blender, about 1/3 at a time (I used a hand blender right in the pot) and puree. Return to saucepan. Add yogurt, whisking until smooth and blended. Heat just until steaming. (Do not boil. ) Add salt, if needed. Serve with a lemon slice on top of each serving. ns and tomatoes. Spoon into 9-inch pie plate or quiche dish. Bake 20 to 25 minutes or until lightly browned. Sprinkle with onions and tomatoes. Serve with crackers or pita bread triangles. Makes 2 cups. Notes ********** RECIPE ENDS ******** Drain spinach; squeeze dry with paper towels. In 3-quart saucepan over medium heat, heat milk, margarine or butter, and salt until margarine melts and mizture boils. Remove saucepan from heat. With wodden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, 1 at a time, beating well after each addition, until mixture is smooth and satiny. Stir in Gruyere and parmesan cheeses and spinach. If not baking right away, cover surface of mixture with plastic wrap and refrigerate. Preheat oven to 375 degrees. Lightly grease 2 large cookie sheets. Drop batter by level tablespoons onto cookie sheets, about 1 1/2 inches apart. Bake 15 to 20 minutes until cheese puffs are golden brown. Arrange appetizer and garnish on platter; serve immediately. MAKES 4 DOZEN CHEESE PUFFS. 728 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 To make filling: Put spinach with water still clinging to the leaves in a large pot. Cover and cook over medium heat until the spinach is wilted, about 5 minutes. Drain and refresh with cold water. Squeeze the spinach quite dry and chop. In nonstick skillet, heat oil over medium heat. Add scallions and saute until softened, 2 to 3 minutes. Transfer to a medium-sized bowl and stir in spinach, feta, Parmesan, dill and lemon juice. Season with salt and pepper. Beat egg whites lightly with a fork and stir into the spinach mixture. To form phyllo rolls: Set oven rack on the upper level; preheat to 350 degrees F. Coat a baking sheet lightly with nonstick cooking spray or line with parchment paper. In a small bowl, whisk together egg white, oil and salt. Lay one sheet of phyllo on a work surface with a short side toward you. Brush lower half of the sheet with the egg-white mixture. Repeat this step with a second sheet of phyllo and set on top of the first. Spoon one-quarter of the spinach filling along one long edge. Tuck in the side edges and roll up, jelly-roll fashion. Place on the prepared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling, making 4 rolls in all. Brush tops of the rolls lightly with the egg-mixture and sprinkle with seeds, if desired. Bake for 25 to 30 minutes. With a serrated knife, cut each roll diagonally into 9 pieces and serve hot. The rolls may be prepared, baked and sliced up to 2 days in advance. Reheat in a 350 degree F oven for 10 to 12 minutes, or until heated through. Makes 36 appetizers. 39 calories per piece: 2 g protein, 2 g fat, 5 g carbohydrate; 77 mg sodium; 1 mg cholesterol. **"Inspired by the Greek appetizer spanakopitakia, these rolls are easy to make for a crowd. " --From Eating Well, May/June 199 3. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Remove Stems From Spinach. Wash & Pat Dry On Paper Towels. Tear Into Bite-Size Pieces. Combine Spinach & Radicchio in A Large Bowl. Toss Well. Combine Lemon Juice, Oil, Sugar, Pepper, Paprika, Salt & Red Pepper in A Jar. Cover Tightly & Shake Vigorously. Add To Spinach Mixture, Tossing Gently. Add Papaya, Orange & Onion. Toss Gently. (Fat 3. Chol. ) Instructions: 1. In a deep, 2-quart, heat-resistant, non-met Makes about 40 Salt and freshly ground pepper Preheat oven to 325 degrees F. Combine first 6 ingredients in medium bowl. Season with salt and pepper. Form into 2-inch balls and place on baking sheet. Bake until just brown, about 45 minutes. Serve immediately. Add 1/2 cup nuts at a time to syrup mixture. Stir until well coated. With a slotted spoon lift out nuts; drain extra syr Combine Radicchio, Spinach, Mushrooms, Red Pepper & Olives in Individual Salad Bowls. Cover & Chill Until Serving Time. Combine Vinegar, Lemon Juice, Olive Oil & Pepper in A Glass Jar; Cover & Shake Vigorously. Pour Mixture Evenly Over Salads. Sprinkle Each Salad With 1 t. Parmesan Cheese Before Serving. nuts, uncovered, in Microwave Oven 5 minutes or until syrup begins to harden slightly. 5. Remove stems and wash spinach in cold water. In no more water than remains from rinsing, slowly cook spinach in a saucepan over low heat until tender. Drain thoroughly and chop. Set aside. In medium skillet, heat bacon fat. Saute onion and garlic until onion is tender. Add pignolia nuts and stir for a few seconds. Stir in spinach. Add nutmeg and salt and pepper to taste. Simmer 15 minutes. 0000020886 0000020886 0000020886 0000020887 Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings 0000020889 0000020890 0000020890 0000020890 0000020890 0000020890 0000020891 0000020891 0000020891 0000020891 0000020891 0000020891 0000020891 0000020891 0000020891 0000020892 0000020892 0000020892 0000020892 0000020892 0000020893 Melt butter in saucepan or skillet over medium high heat and cook onion until soft. Add garlic and cook a minute longer. Put tomatoes through a food mill or puree in a blender or food processor. Add to onion mixture along with all other ingredients except meat. Bring to a boil and simmer for several minutes. Remove from heat and set aside. Thread ribs on to spit and secure with prongs. Close cover two thirds of way. Spit roast for 30 minutes, then baste every ten or so for another 40 minutes or until juices run clear. Place several tablespoons of sauce on each plate and serve with ribs. Makes about 4 servings Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel and pit the avocados, then coarsely mash them in a bowl with a fork. Mix in the lime juice, blending well. Add the other ingredients one at a time, blending well after each addition, in the order given. Garnish with sour cream and sprinkle a little cilantro on top. May be served at room temperature or chilled. Makes about 5 1/4 cups of dip. SUGGESTED DIPPERS: Warm Tortilla Chips, Baby Corn, Black Olives, Jicama, Mushrooms aves (opt) 0.00 Lemon and lime slices (opt) Separate fat from meat. Fry fat in soup pan. When crisp, discard solids. Fry onion in the fat. Add lean ham pieces. Toss a few minutes more. Add water, peas, carrots, and celery (center portion with leaves, chopped fine). Cover and cook slowly until peas are mushy. Do not puree. ce and tomato paste. Stir crabmeat into dressing. Lightly mix in melon and toss ingredients gently until coated. Arrange shredded Soak split peas in water 2 hours. Place peas with soaking water, salt and cumin to taste in medium saucepan. Simmer, covered, about 1 1/2 hours or until smooth and soft, stirring occasionally. Add more water if needed for soupy consistency. Adjust seasonings to taste. Just before serving, pan-fry chopped sausage until done. Serve soup in individual bowls. Sprinkle cooked sausage over soup. Makes 6 servings. Toss gently with the vinaigrette. Serve in shallow bowls, arranging greens first, a IN A STOCK POT, over low heat, melt the butter and add the onion, carrot, celery and garlic. Let the vegetables cook, stirring, until limp, about 15 minutes, being careful not to brown. Add the split peas, stock, ham hock and lemon and bring to a boil. Reduce the heat to low and simmer for 30 minutes, or until the peas are completely soft. Remove the ham hock and the lemon. Add the sorrel and cream. Transfer to a food processor or blender and puree until smooth. Strain through a fine sieve. Taste for salt and pepper and adjust as desired. Serve this soup piping hot or well chilled. NOTE: If the soup is chilled, thin it with an additional cup of stock, low-sodium broth or water. Cover and refrigerate 2 to 3 hours to allow fish to absorb flavors. Preheat broiler. Transfer fish to a broiler rack; cook about 8 minutes, until fish just begins to flake, basting with cooking juices and turning over halfway through cooking. Serve hot, garnished with lemon wedges. , and serve with addition Preheat oven to 350 degrees. Grease a 1 qt. casserole. Bring milk to a boil. Add salt to cornmeal. Add to milk. With wooden spatula, stir until thick, about 5 minutes. Beat in yolks, butter and baking powder. Let rest a few minutes. Beat whites until stiff. Fold in. Place in casserole. Bake 40 minutes, until puffed. Serves 6 shallow, non aluminum dish, mix remaining ingredients. Add the squab, turn to coat evenly, cover and marinate in the refrigerator for 2 hours or over night. Drain Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. Jan/Feb, 199 2. e lemon zest and stir in strawberries. Serve cold garnished with fresh lemon zest strips. Spotted Chocolate Macadamia Nut Torte To make the torte: Heat oven to 350 degrees. Grease a 9 or 10 inch springform pan. Combine brownie mix, water, oil, and eggs; beat 50 strokes by hand. Stir in white chocolate and nuts. Pour into prepared pan and bake for 45 to 50 minutes or until center of cake is set. Cool one hour and then remove sides of pan; let cake cool completely. To make topping: Melt white chocolate in a heavy saucepan over low heat or in the top of a double boiler over hot water. Add cream and liqueur. Blend until smooth. Spread over cooled torte and let drizzle down sides. In a heavy saucepan over low heat, melt milk or semisweet chocolate. Let drops of the melted chocolate fall off a spoon onto the top of the cake to make polka-doteffect. Place reserved whole macadamias in an attractive pattern on top of the cake. Refrigerate 1 hour before serving. Makes 16 servings. h, pat dry with paper towels and place in a shallow non-metal dish. Preheat oven to 350 degrees F. In small saucepan combine sugar and water and boil over medium-high heat until thick and syrupy (about 5 minutes); set aside. In an 8 inch square baking dish layer half the bread cubes, syrup, raisins and apples. Repeat layering process with remaining bread, syrup, raisins and apples. Pour on butter; set aside. In a medium bowl combine eggs, milk, cinnamon and nutmeg. Pour over layered ingredients. Bake 35-40 minutes. During last 5 minutes sprinkle with cheese if used. Allow to cool 15 minutes. Cut into nine servings, put on individual dishes and add scoop of frozen yogurt to each serving. Serves 9. Per Serving: Calories 329, Protein 9 g, Carbohydrates 52 g, Fat 9 g, Dietary Fiber 1 g, Cholesterol 71 mg, Sodium 272 mg. b 12199 Chopped walnuts 0.25c c 12199 Cinnamon 0.50ts Combine pork, 1 teaspoon soy sauce, sherry and garlic salt; mix well. Let stand 15 minutes. Heat 2 tablespoons oil in hot wok or large skillet over medium-high heat; brown pork mixture in hot oil. Add bean sprouts, onion and 1 tablespoon soy sauce. Stir-fry until vegetables are tender-crisp; drain and cool. Dissolve cornstarch in 1/4 cup water. Place about 1/3 cupful pork mixture on lower half of egg roll skin. Moisten left and right edges with cornstarch mixture. Fold bottom edge up to just cover filling. Fold left and right edges 1/2 inch over; roll up jelly-roll fashion. Moisten top edge with cornstarch mixture and seal. Complete all rolls. Combine biscuit mix, egg and remaining 1/2 cup water in small bowl; dip each roll in batter. Heat oil for frying in wok or large saucepan over medium-high heat to 370F. Deep fry rolls, a few at a time, in hot oil 5 to 7 minutes, or until golden brown, turning often. Drain on paper towels. Slice each roll into 4 pieces. Serve with hot mustard, catsup and soy sauce as desired. Typed by Syd Bigger. l 12200 Apricots (1 lb)* 1.00cn a 12200 Butter slivers 0.00 b 12200 Sugar 0.00 c 12201 Bananas Mix all ingredients together. Fill eggroll wrappers. Fold in sides, roll, seal with water or egg white. Deep fry in HOT oil until brown. Remove and drain. b 12201 Honey 1.00ts c 12201 Nutmeg; fresh, grated 0.12ts d 12202 Olive Top and tail beans. Cook in lightly salted boiling water for 3 to 5 minutes or until tender crisp. Drain and refresh under cold running water. Add potatoes to boiling salted water, Cook gently for 15 minutes or until tender. Drain. Place peeled corrots in a saucepan with enough cold water to cover. Salt lightly, bring to a boil, then reduce heat and simmer until tender. Drain. Add corn and peas to small amounts of lightly salted boiling water cook for 3 to 5 minutes. Drain. Place beans, corn and peas on tea towel to drain while preparing dressing. Peel and seed tomatoes and cut into small dice. DRESSING: Whisk together egg yolks, Dijon mustard, salt and freshly ground pepper. When mixture begins to thicken, add 2 tablespoons of oil drop by drop, beating well. Thin with a 1/2 teaspoon lemon juice. Add remaining oil in a slow, steady stream. As mayonnaise thickens, thin by adding up to 2 tablespoons of lemon juice. Stop adding oil when mayonnaise is desired thickness) Stir in shallots, honey, mint add parsley. Adjust seasoning. Arrange vegetables on one large plater or individual plates, and garnish with egg wedges. Thin mayonnaise with boiling water and lightly coat salad. (Any leftover mayonnaise can be refridgerated for up to 1 week). Olive oil 0.25 ts Salt 8.00 Phyllo dough sheets (14x18" 1.00 ts Poppy or sesame seeds or a 0.00 -combination Instructions: To make lamb filling: In a small bowl, cover raisins Clean the fish well in cold water. Dredge in both flours to which salt, pepper and garlic powder has been added. Fry in hot oil, turning once when skin is crisp. Cook the fiddleheads in boiling water. Boil for 3 minutes only. Fiddleheads will be cooked, yet very crisp. Remove from water and drain. Dot with pats of butter. Add oil to the skillet and heat over medium heat. Add onions and garlic; saute until softened and beginning to Preheat oven 375F. Heat oil plus 3 T water in large skillet. Add the carrots and cauliflower and saute, covered, over moderate heat. Lift the lid and stir occasionally until crisp tender. Stir in the scallions and saute for another minute, just until slightly limp. Stir in peas and parsley and remove from heat. In mixing bowl, combine beaten eggs with the milk, feta and thyme. Stir in the skillet mixture and add a little pepper. Oil a 10 in. tart pan. Line the bottom with half the crumbs and pour the vegetable mixture in. Top with the remaining crumbs. Bake for 20 to 25 minutes, or until set and top is golden. Let stand for 10 min before cutting. can be prepared ahead and refrigerated for up to 2 days. ) To form phyllo triangles: Set oven rack on the upper level; preheat to 350 degrees F. Lightly coat a baking sheet with nonstick cooking spray ro line with Sift flour; measure; add baking powder and sift again. To well-beaten eggs gradually add the sugar, beating until very thick. Pour boiling water over anise seed and add to egg mixture Stir in the flour. Chill. Roll on a lighly floured board to 1/4 inch thickness;>>> then roll again with a springerle roller to make designs. Cut the cookies at the marked outlines and place on an ungreased cooky sheet. Let dry 6 to 8 hours at room temperature. Bake in a moderate oven (375) 12 to 15 min. or until brown. Makes 4 dozen cookies. y across to the opposite edge to form a triangle. Continue to fold the triangle onto itself, as you would fold a flag. Place on the prepeared baking sheet. Repeat with the remaining phyllo, egg-white mixture and filling. Brush the triangles lightly with the egg-white mixture and sprindle with seeds, if desired. Bake for 20 to 25 mi Beat eggs until very light and fluffy. Gradually add sugar; beat for 15 minutes. DO NOT underbeat. Fold in anise extract and flour. Roll dough 3/8-inch thick. Thoroughly flour springerle mold or rolling pin. Press molds firmly to dough. Cut cookies apart and place on greased and floured cookie sheet. Let dry overnight at room temperture, covered with paper towels, or uncovered. Preheat oven to 375 degrees F. Place cookies in oven and immediately reduce temperature to 300 degrees F. Bake for 15 minutes. Cookies should not brown. Store cookies 2 to 3 weeks to mellow flavor. These cookies are very hard and may be used for dunking in coffee, tee or cocoa. For Christmas, paint designs with egg yolk colored with food coloring. Makes 6 dozen. llet, add pecans. Simmer about 20 minutes, stirring often. Drain on paper towels. Combine remaining ingredients in a plastic or paper bag Wash and scrape potatoes; cook until tender in boiling, salted water; drain. Combine remaining ingredients. Heat, but do not boil. Pour sour cream mixture over hot potatoes. Louis Radaj Grilled Peaches And Berries Grilled Peaches With Raspberry Puree Grilled Peking Duck Grilled Pepper Quesadillas *do not use self-rising flour in This recipe. Heat oven to 400 degrees. Mix margarine and sugar. Stir in remaining ingredients. Place dough in cookie press. Form desired shapes on ungreased cookie sheet. Bake 6 to 9 minutes or until set but not brown; cool. ABOUT 5 DOZEN COOKIES; 50 CALORIES PER COOKIE. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cream butter, sugar, add egg unbeaten, flour and mix. Force through cooky press. Bake in hot oven, 10 to 15 minutes. Note: Hot oven is 400 - 450 F. Grilled Red Pepper Butter Grilled Salisbury Steak In Belmont Sauce Grilled Salmon & Cheddar Sandwiches Grilled Salmon & Marinade Grilled Sausage Tapas Beat butter and sugar until light. Beat in egg, egg yolk and extract. Sift flour, salt, and baking powder; gradually add flour mixture to eggs. Chill dough 1/2 hour. Press 1/4 of the dough into a cookie press. Keep remaining dough chilled. Shape cookies onto a greased baking sheet. Bake in 400 degrees F. oven for 7 to 10 minutes or until done. Cool on wire racks and store in airtight tins. Makes 4 to 6 dozen cookies. Vegetable Stir Fry Pumpkin Seed Sal Wash lentils. Put in a large pot with turmeric & 4 cups of water. Bring to a boil, reduce heat & simmer, partially covered, for 30 minutes. Add another 3/4 cups water & continue to simmer for another 30 minutes. Stir often to prevent burning. You should have a stiff puree. Set aside. While lentils are cooking, wash vegetables & dry. Prepare sprouts as you would for any cooking. Heat oil in a deep saucepan & when very hot, add mustard seeds. After 15 seconds, add fenugreek. Then add garlic & sambaar powder. Stir for a moment & add sprouts & beans. Fry the vegetables, turning & tossing them for 2 to 3 minutes. Add tamarind paste, salt & 1/4 cup warm water. Reduce heat & cook, covered, for 20 minutes. Add lentils to the vegetables. Cook for another 10 to 15 minutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. Julie Sahni, "Classic Indian Cooking" Prawn & Vegetable Stir Fry Pumpkin Seed Sal In a saucepan beat 5 egg yolks and 3/4 cup sugar until the mixture is thick and pale in color. Stir in 2 cups milk, add a 1-inch piece of vanilla bean, and cook over very low heat, stirring constantly, until the custard is thick. Be careful not to let it boil. Discard the vanilla bean and cool the custard. Turn it into a refrigerator tray and freeze it for about 2 hours, or until it is firm, but soft enough to be molded easily. Whip 1 cup heavy cream until it is stiff, fold in 1/4 cup sugar and 1 tablespoon each of chopped marachino cherries, shredded candied orange peel, and slivered blanched almonds and chill the mixture. Chill a 1-quart jelly or spumoni mold and line the inside of the mold with the frozen custard. Fill the center of the mold with the chilled whipped cream mixture, cover the top of the mold with wax paper, and freeze the spumoni without stirring. T Chablis 1.00 lb Fresh lump crab meat Instructions: Combine first three ingredients in a 1 1/2 q Preheat oven to 450 degrees. Spoon pizza sauce on pizza shell. Put shell on baking sheet. Arrange vegetables over sauce. Sprinkle with cheese. Bake 10 minutes. When baked, cool 3 minutes before slicing. Makes 8 servings. Gradually add milk and Chablis, stirring well. Microwave at High, uncovered, 3-4 minutes or until bubbly, stirring after 2 minutes. Stir in crab meat. Heat oven to 350 degrees. Prepare squash as directed- except pare and cut into 1/2-inch slices. Mix all ingredients except squash and apple slices. Arrange squash slices in rectangular baking dish, 11 X 7 X 1-1/2 inches. Top with apple slices. Sprinkle with sugar mixture. Cover with aluminum foil and bake 50 to 60 minutes or until squash is tender. 6 SERVINGS; 220 CALORIES PER SERVING. IPE ENDS ******** edded scallions and shredded ginger over the fish. In a kettle, cook the onion and garlic in margarine until soft, stirring occasionally. Add the cubed squash, apples, walnuts, cider, salt, pepper, allspice, cinnamon, cloves and enough stock to cover. Bring the mixture to a boil and simmer, partially covered, 1 hour or until squash is tender. If using canned, frozen or already cooked and pureed squash, add to other ingredients, bring to a boil and simmer for 10 minutes - start with a small amount of stock and add more if needed. GArnish and serve. In batches, puree the bisque in a blender or food processor until very smooth. Return to a clean pot and add brown sugar and, if needed, more salt and pepper. If desired, add cheese and stir until smooth. To thin to desired consistency, where ripples disappear, add cream or more cider. To serve, reheat until piping hot, but do not boil. Serve garnished with dollops of whipped cream and/or a dash of allspice and more chopped walnuts. NOTE: To precook squash without peeling, cut in half, remove pulp and bake, cut side down, in a baking dish with enough water to cover the bottom until tender, about 45 minutes at 375 degrees. Check occasionally to see if more water is needed. Then scrap pulp off the skin. ost to the smoking point, and pour the mixture over the fish. Notes ********** RECIPE ENDS ******** 8.00oz 9111 Small oysters 1.00c Cook squash in salted water and drain. Mash. Mix all other ingredients with squash except 1/2 stuffing mix. Note: Half the stuffing to begin with. Mix half the stuffing mix with the butter. Line casserole dish with part of butter mix. Fill with filling and top with rest of butter mix. Cook 350 degree for 40 minutes. ips and set aside. When the rice is done, gently stir in the butter with a fork until melted; season to taste with salt and pepper. Just before serving, toss the rice with the Slice squash into 1/2-inch-thick pieces; sprinkle with salt and pepper. Saute squash in butter in a skillet over medium heat; drain and set aside. Add sausage to skillet; cook until browned, stirring until crumbly. Drain of excess fat. Add spaghetti sauce to meat; simmer until thickened, about 10 minutes. Layer half the vegetables, meat sauce, Jack cheese and cottage cheese in a 12x7-inck baking dish. Repeat layering; top with Parmesan cheese and bread crumbs mixed with melted butter. Bake in preheated 350'F. oven 30 to 35 minutes, or until bubbly. ble oil 1.00 pk Froz. chopped spinach,thawed 1.00 ts Dill 1.00 Clove garlic 1.00 Small tomato, diced 8.00 oz Feta cheese, crumbled 6.00 oz Cream cheese, softened 0.00 Freshly ground pepper 0.00 --------- PHYLLO DOUGH --------- 0.50 lb Frozen Phyllo dough 1.00 c Zucchini may be substituted for yellow squash. Steam squash and onion together until tender. Drain. Add butter, egg yolks, crackers, cheese and seasonings to taste. Blend well. Beat egg whites until stiff and carefully fold into squash mixture. Pour into buttered souffle dish and bake at 350 degrees until slightly browned (about 45 minutes). PREPARE FILLING - In oil, saute spinach, dill garlic & tomato until tender. When shopping, look for squash that are heavy in relation to size. 1-1/2 POUNDS YIELD 4 SERVINGS; 35 CALORIES PER SERVING. To Prepare: Wash squash; remove stem and blossom ends but do not pare. If squash are small, cut in half. For larger squash, cut into 1/2-inch slices or cubes. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add squash. Cover and heat to boiling; reduce heat. Boil slices 5 to 10 minutes, cubes 3 to 6 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place squash (slices or cubes) in basket. Cover tightly and heat to boiling; reduce heat. Steam 5 to 7 minutes or until tender. To Microwave: Place squash and 1/4 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 8 to 10 minutes (pattypan 9 to 13 minutes), stirring after 4 minutes, until almost tender. Let stand covered 1 minute; drain. Summer squash grow quickly and have tender, edible skins. Winter squash grow more slowly, have thick, hard (inedible) skins, and require longer cooking. ********** RECIPE ENDS ******** 9713 Red onion, thinly sliced 1.00 9713 Firm radishes, trimmed 11.00 9713 Tomatoes, cored and sliced 2.00 When shopping, look for hard, tough rinds with good yellow-orange color. 2 POUNDS YIELD 4 SERVINGS; 90 CALORIES PER SERVING. To Prepare: Wash squash. For boiling, pare squash if desired; cut into 1-inch slices or cubes. Or cut each squash lengthwise in half; remove seeds and fibers. To Bake: Place squash halves in ungreased rectangular baking dish, 13 X 9 X 2 inches. Sprinkle cut sides with salt and pepper. Dot with margarine or butter. Pour water into dish to 1/4-inch depth. Cover and bake in 400 degree oven 30 to 40 minutes, in 350 degree oven about 40 minutes, in 325 degrees oven about 45 minutes or until tender. For spaghetti squash, remove strands with two forks. To Boil (for large squash): Heat 1 inch water (salted, if desired) to boiling. Add squash (slices or cubes). Cover and heat to boiling; reduce heat. Boil 15 to 20 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place squash (slices or cubes) in basket. Cover tightly and heat to boiling; reduce heat. Steam slices 12 to 15 minutes, cubes 7 to 10 minutes or until tender. To Microwave: Acorn, Buttercup and Butternut: Pierce whole squash with tip of sharp knife in several places to allow steam to escape. Place squash on microwavable paper towel in microwave oven. Microwave uncovered on high 4 to 6 minutes or until squash is hot and rind is firm but easy to cut through; cool slightly. Carefully cut in half; remove seeds. Arrange squash halves, cut sides down, on 10-inch microwavable plate. Cover tightly and microwave on high 5 to 8 minutes or until squash is tender when pierced with tip of sharp knife. Let stand covered 1 minute. Spaghetti: Pierce whole squash with tip of sharp knife in several places to allow steam to escape. Place squash on microwavable paper towel in microwave oven. Microwave uncovered on high 18 to 23 minutes, turning squash over after 8 minutes, until tender. Let stand uncovered 10 minutes. Cut in half; remove seeds and fibers. Remove squash strands with two forks. Olive oil Instructions: OVEN TEMPERATURE: 190C (375F) COOKING TIME: 40 Minutes Wash spinach well and cut off any coarse stems. Chop coarsely and put into a large pan. Cover and place over heat for 7-8 minutes shaking pan now and then or turning spinach with a fork. Heat just long enough to wilt spinach so that juices can run freely. Combine all sauce ingredients. Pour 1/2 of sauce over chops, cover and refrigerate for 4-6 hours. Cover and refrigerate remaining sauce. Remove chops, discarding marinade. Grill chops over medium coals for 9-11 minutes per side or to desired doneness. Brush top side of chops with LEMON DILL SAUCE one minute prior to removing from grill. Pass remaining sauce. THIS MARINADE WORKS WELL WITH VEAL OR LAMB CHOPS. Open out fillo pastry sheets and cut in half, giving pieces Cream butter, peanut butter, sugars, egg and vanilla. Sift together all remaining ingredients and blend into creamed mixture. Drop by tablespoon onto cookie sheet. Bake at 300 degrees for 12-15 mins. Fold in half to make a strip about 10 cm (4 inches) wide. Brush again with oil and spread about 2 tablespoons of filling across one long edge, leaving sides clear of filling. Fold in sides, then roll up firmly. Bend roll ro Place all but dredging sugar in a bowl and mix well. Roll into 1" balls and dredge in sugar. Keep in sealed container. dish. Brush tops lightly with oil and bake in a moderately hot oven for 25 minutes until golden brown. Serve hot or cold as an appetizer or light meal. If serving cold, use butter instead of olive oil unless your oil is of high quality. In dutch oven, saute bacon in butter until bacon in browned. Add onion, celery, garlic, potatoes, 1 1/2 c water and milk. Bring to boil and simmer 30 minutes uncovered. Combine sherry, water and flour. Whisk sherry mixture into chowder and simmer until thickened. Add salt and fresh black pepper to taste. Makes 6 servings. eatly in half to form a triangle, and press the edges with the tines of a fork to seal. Place on 2 foil-lined baking sheets. Can cover and refrig up to a day. They can al Stir with ice and pour into cocktail glass. tightly with foil. Defrost for 24 hours in refrigerator before baking. Preheat oven 350. Brush tops of each with beaten egg. Bake until golden, about 20 minutes. Remove and cool 5 minutes. Arrange on a napkin-lined serving plate or place in a napkin-lined basket. Serve warm. BBQ SAUCE: 1. Combine all in large heavy saucepan and mix well. Cook, stirring occasionally, over low to medium heat, until has reduced by half and is quite thic Reserve 1/2 c onions. Brown ground beef; drain well. Stir in mushrooms and french fried onions; toss lightly. Stir in undiluted mushroom soup, then sour cream. In separate 2-cup measure, stir together topping ingredients. Preheat oven to 37 5. Pour meat mixture into greased 3-qt casserole. Separate dough into biscuits. Cut each biscuit in half crosswise, forming half circles. Arrange biscuits, cut side down, in circle around edge of casserole. Sprinkle reserved onions between biscuits. Pour topping over biscuits. Bake 25-30 minutes, until golden brown. n; chopped 1.00 Leek; chopped 1.00 c Chopped spring onions 0.33 c Olive oil 0.50 c Chopped parsley 3.00 ts Chopped dill or fennel 14.00 ts Ground nutmeg 0.00 Salt 0.00 Freshly ground black pepper 8.00 Fillo pastry sheets 0.00 Olive oil (or butter) 0.00 * See Sowest2 for recipes. ** Tortillas should be 8-inches in Diameter. Prepare Red Pepper Sour Cream Sauce and Fresh Tomato Salsa; reserve. Cook chicken, zucchini, and bell pepper in 2 T margarine in 3-quart saucepan over medium heat, stirring occasionally, until pepper is tender, about 10 minutes. Sir in 1/2 cup of the Red Pepper Sour Cream Sauce. Heat oven to 350 degrees F. Place 2 tortillas on cookie sheet; spread with margarine. Spoon about 2/3 of a cup of the chicken mixture on each tortilla; spread to edge of tortilla. Top each with tortilla, and spread with margarine and 2/3 of a cup of the chicken mixture; repeat. Top each stack with tortilla and 1/2 cup of cheese. Bake until cheese is melted and filling is hot, 10 to 15 minutes. Cut quesadilla into wedges; serve with remaining Red Pepper-Sour Cream Sauce and the Fresh Tomato Salsa or with sour cream if desired. Blend thoroughly, adding salt and pepper to taste. Place a sheet of fillo pastry on work surfa Mix dry ingredients together. Cream shortening and sugar until fluffy; beat in sour cream and vanilla. Blend in dry ingredients. Chill dough for 4 hours (or don't!). Roll, cut into shapes, cut inner shapes and fill with crushed candies. Bake on foil at 350 degrees F for 6 minutes. Let cool 30 minutes. 1-1/2 inches) clear on each side. Fold bottom edge of pastry over filling, roll once, fold in sides then roll up. PUT GINGER, SHALLOTS AND ONION on a baking sheet; place under a hot broiler until charred. In a stock pot, bring the water, oxtails and beef shank to a boil. Thoroughly skim and discard the scum from the surface of the stock. Drop the charred ingredients, star anise, cinnamon stick and cloves into pot, reduce to low heat; simmer for 2 hours. Remove the meat. Remove and shred the meat from the shank and reserve. Return the bone to the simmering stock. Simmer 1 hour longer. When soup is done, remove and discard bones. Strain and degrease stock; add fish sauce and salt. Keep warm. In a separate pot, bring 3 quarts water to a boil. Drain noodles and add to boiling water; cook for 1 minute. Drain in a colander. Divide noodles among 8 soup bowls (about 1-to-2-cup-size bowls). Divide and top each bowl of noodles with shredded cooked beef, the raw sirloin steak slices, onion slices and bean sprouts. Ladle about 1 1/4 cups hot soup stock (this will cook the beef) to cover the noodles and beef, top with fresh coriander and green onions. Serve with squeeze of lime and chiles. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 20580 Joy's Quick Cracker Snacks Check Snacks 33347 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 2 Grease baking pans or cookie sheets. SIFT together pre-measured flour, soda, and salt. CREAM butter and shortening together. (Hint you can use all butter if you choose. ) Gradually ADD the two sugars. BLEND in 2 unbeaten eggs. ADD the water and the vanilla. BEAT WELL. ADD the sifted, dry ingredients. MIX thoroughly. Cover with wax paper*. Refrigerate at least two hours. Preheat oven to 375F. Open package of Starlight Solid Milk Chocolate Wafers. Enclose wafer in 1 tablespoon of chilled dough. Place on cookie sheet 2" apart. Top each cookie with a walnut half. Bake at 375 for 10-12 minutes. *This recipe is very old and grandma used wax paper. I use plastic wrap. Chopped parsley 3.00 ts Ground nutmeg 0.00 Salt 0.00 Freshly ground black pepper 8.00 Fillo pastry sheets 0.00 Olive oil or butter Instructions: Serves 6-10 Oven temperature: 180 C (350 F) Cooki Servings: 5 dozen cookies Oven: 375 degrees F. Ing Quan Item ** Cookie: Soften yeast in warm water. Set aside. Sift together the flour and the salt. Cut in the butter 'til the size of small peas. Blend in the eggs, sour cream, vanilla, and yeast mixture. Mix thoroughly. Cover and chill at least 2 hours (up to 4 days). After chilling dough, combine sugar and vanilla. Roll out half of the dough on surface which has been sprinkled with about 1/2 c. of sugar mixture. Roll to 16" X 8" rectangle. Sprinkle rectangle with coating. Fold in thirds turn 1/4 way and reapeat rolling and folding twice. Sprinkle coating as needed. Roll out 16" X 8" rectangle, about 1/4" thick. Cut into 4" X 1" strips and twist each 2 or 3 times. Place on ungreased cookie sheet. Repeat with remaining dough. Bake until light golden brown, 12-15 minutes at 375 degrees. Remove from pan immediately. Enjoy!! From The Collection of Tia L. Darrow. oil. Steak should be cut in thin slices. Pound steak out until it is about 1/4-inch thick. Combine flour, salt, pepper and garlic salt and rub into steak on both sides. Allow to stand for 5 minutes, then cut into 8-10 serving pieces. Heat butter in a large, heavy frying pan and brown steak on both sides over moderate heat. Sprinkle with chopped onion and add bullion. Bring to a boil, cover pan, and simmer for 1 hour or until steak is tender. Sprinkle cheese and parsley over top, cover again, and cook another minute or so to melt cheese. Good served with hot fluffy rice. with remaining pastry and filling. Place rolls in an oiled baking dish leaving space between rolls. Brush tops lightly with oil and bake in a moderate oven for 30 minutes until golden. Serve hot cut in portions. Notes ********** RECIPE ENDS ******** ng up the bits from the bottom of the Coarsely crack peppercorns. Sprinkle both side of the steaks with crushed peppercorns, pressing in firmly with fingers. Let steaks stand at room temperature for 30 minutes. Preheat a 10-inch Microwave browning dish on 100% of power for 3 minutes. Add cooking oil to browning dish. Swirl to coat the dish. Place the steaks in the browning dish. Micro-cook, covered, on 100% power for 1 minute. Turn steadks and micro-cook covered on 100% power for 30 seconds to 1 minute moe or til done. Remove steaks to a warm serving platter. Stir brandy and bouillon granules into liquid in browning dish. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute or till boiling. Pour over steaks and serve. ulienne-sized strips. 1993 MC ILHENNY, Paul with Barbara HUNTER. The Tabasco Cookbook. Clarkson Potter/ Publishers. New York. MM Format by John Hartman Indianapolis, IN Tabasco sauce 2.00 9683 TRIM STEAKS TO REMOVE any excess fat, and set aside. Heat the oil in a skillet or saute pan over high heat. Add steaks and sear on each side for 1 minute. Reduce the heat to medium high, and cook the steaks for 2 to 3 minutes on a side for rare meat, or longer to taste. Remove the meat from the pan, and place it on a serving platter in a 200F oven to keep warm. Pour off the grease, and place the pan over medium heat. Add the butter, and saute the shallots and garlic, stirring frequently, for 5 minutes. Raise the heat to medium high, add the wine, stock and thyme, and cook, stirring occasionally, until reduced by 1/ 2. Season with salt and pepper to taste. Pour the sauce over the steaks. Serve immediately. 20048 Flour 2.00T c 20048 Melted butter 3.00T d 20048 Pastry Heat oven to 450 degrees and place a sheet of tin foil 24x18 inches in a pan. Place meat on foil. Mix mushroom soup and onion soup mix and spread on steak. Top meat with vegetables, sprinkle water on vegetables. Fold foil and seal. Cook 1 1/2 hours. from pulp 0.00 b 20049 Sugar 1.00c c 20049 Place the meat in a blender or food processor and process until meat is finely chopped. Add remaining ingrediants and repeat processing. Form into ball. Keep refrigerated until ready to serve. Serve with cocktail rye bread. Yield: 1 Cup 20049 -10-inch pie 0.00 f 20050 White turnips 1.00lb a In glass or stainless-steel bowl combine broth, sherry, soy sauce, sugar, ginger, and garlic, stirring to dissolve sugar; add steak and turn several times to coat with marinade. Cover with plastic wrap and refrigerate for at least 30 minutes. Transfer steak to rack in broiling pan and set aside. Pour marinade into small saucepan and cook over high heat until mixture comes to a boil; stir in dissolved cornstarch. Reduce heat to medium and cook, stirring frequently, until mixture is clear and thickened, 5 to 10 minutes. Reduce heat to low and keep warm. Broil steak 5 to 6 inches from heat source for 4 to 5 minutes; turn steak over, brush with 2 tablespoons marinade, and broil for 4 to 5 minutes longer or until done to taste. Remove steak to cutting board and cut into 1-inch thick strips. Arrange on serving plate and top with remaining marinade. NOTE: FOR CHICKEN TERIYAKI--substitute chicken broth for beef broth and use skinned and boned chicken breasts instead of steak. Proceed according to the directions. Makes 2 servings. 51 Or margarine 0.00 c 20051 Unbaked 9-inch pastry shell 1.00 d 20051 Eggs, beaten 4.00 e 20051 Whipping cream 1.00c * boneless steak ** thinly sliced vegetables Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. Serves :8 KeyWords :Entree Greek Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut meat into 4 serving-sized pieces. Rub meat tenderizer into both sides of meat. Heat 1 tbsp. of the butter in a large frying pan over medium-high heat. Add steaks. Sprinkle steaks with tarragon. Saute quickly until browned on one side,about 2 to 3 minutes,turn and brown other side,cooking to desired doneness. Remove to hot platter and keep warm. Add 1 more tbsp. butter to pan with crabmeat. Heat until hot through; spoon crab mixture over steaks. Add wine and remaining 1 tbsp. butter to pan drippings and heat;stirring until blended. Spoon over crab and steak. Peel and slice avocado. Garnish each steak with 2 to 3 slices. Spoon a sour cream dollop on each steak and garnish with lemon wedges. Serves 4. e oil (about) 1.00 tb Sesame seeds Instructions: Start by making the pastry. Sift the flour with the salt and baking powder. Mix in about 6 tablespoons water, a little at a time, until the dough * boneless steak ** thinly sliced vegetables Thinly slice beef into bite-size strips. Spray a wok or large skillet with nonstick spray coating. Heat wok or skillet over high heat. Add broccoli, carrot, onion, green pepper; stir-fry for 7 minutes. Add pea pods, mushrooms, and tomatoe; stir-fry for 2 minutes. Remove vegetables. Add cooking oil; heat over high heat. Stir-fry beef in hot oil 3 minutes. Combine 1/4 cup cold water and soy sauce; blend in cornstarch. Add to wok or skillet. Cook and stir till bubbly. Return vegetables to wok; heat through. Spoon mixture into halved pita bread rounds. /2 cup. Turn the leaves over occasionally, so they wilt evenly. When they are wilted, but not mushy, drain them in a colander, pressing firmly with the back of a wooden spoon to remove as much excess liquid as possible. (Reserve the liquid for use in soup, or drink with a squeeze of lemon juice, as the G * Shallot or Green Onion should be minced ** Steaks should be one of the following: Sirloin, T-bone, Or Fillet. Saute mushrooms, carrot, and shallot or green onion in butter. Add paprika, salt, sour cream, and Worcestershire sauce. Simmer for 2 minutes, but DO NOT boil. Broil steaks and top with sauce. Then toss the cooked vegetables with the scallions, parsley, dill, lemon zest and 1 tablespoon lemon juice, salt, and pepper, adding 3 tablespoons olive oil. Chop suet very fine and mix with Indian meal. Put cinnamon in the milk; scald in a farina boiler. Strain while mixture is hot and gradually stir in Indian meal and suet. Add molasses, cover mixture, and let stand overnight. In the morning, beat the eggs until light; stir them into the pudding; then turn into a greased mold or well - floured pudding bag, leaving plenty of room for it to swell. If mixture is in a mold, cover it; if in a bag, secure it well at the tying place lest the water get in. Put covered mixture into a pot of boiling water and boil continuously for five hours. Replenish the water as it evaporates with boiling water. When ready to serve, remove the pudding carefully from the mold or bag, and serve immediately with wine sauce. inkle the tablespoon of rice or cracked wheat over the bottom, to soak up excess juices, and fill with the spinach and herb mixture. Roll out the remaining two pieces of pastry, separately, to fit the top of the dish. Hard Sauce Fresh Cranberry Sauce Mix and sift flour, baking soda, salt and spices. Combine shortening, sugar, and eggs; beat until smooth and light. Stir in apples and raisins. Add flour mixture; mix well. Spoon into well-greased 1-1/2 quart pudding mold, filling 2/3 cup full. Cover tightly. Set on rack in large kettle. Add enough boiling water to reach halfway up the mold. Cover kettle; bring to boil. Reduce heat. Boil gently for 2 hours. Remove mold to cake rack; let stand 5 minutes. Loosen edges; invert on serving dish. Serve with hard sauce and fresh cranberry sauce. Makes 6 to 8 servings. c Catsup 1.00 ts Prepared mustard 1.00 ts Minced onion 0.25 lb Cubed velveeta cheese 0.00 Potato roll buns 2.00 tb Melted butter Instructions: Spread the above ingredients on potato roll buns. Cover tightly with foil and heat at 350 degrees. Notes ***** In small bowl, combine beef, soy sauce, cilantro, ginger root, cornstarch and oil. Place 10 wonton wrappers on work surface. Place 2 teaspoon filling in center of each wonton wrapper. Moisten each wonton wrapper. Moisten entire edge with water. Lift both sides of wrapper and pinch together above stuffing, gathering up edges and pleating wrappers; pinch to seal. Continue with remaining wrappers and filling. Into each of two large skillets, bring to a boil 2 cups of water. Reduce heat to medium; add dumplings and do not allow to touch. Cover lightly and steam until dumplings are firm and wrappers are soft, 15 minutes. Serve immediately. Garnish serving platter with scallion fans and radish flower. And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close. 450 g/1 lb shortcrust pastry 1 egg white, beaten until liquid 450 g/1 In the top of an oiled double boiler, mix the brown sugar and raisins. Remove crusts from bread, butter the slices on one side, and then cut them into 1/2 inch cubes; you should have about 2 cups. Place the cubes on top of the brown-sugar mixture. In a medium bowl, beat the eggs lightly, then add the remaining ingredients--just blend, don't overmix. Pour the egg mixture over the bread cubes, but do not stir in. Cook, covered, over simmering water, for about 1 hour and 20- minutes. A knife inserted in the center should come out fairly clean. (Pudding will continue cooking after taken out of pan, so don't worry if it is still a bit shaky at the end of the cooking time. ) Immediately loosen the edges of the pudding with a rubber spatula and invert onto a 12 inch round platter with a lip. Arrange any stray raisins decoratively around the edge of the platter. Serve warm. e egg white. Skin the pieces of breast and other meat if necessary and parboil them gently in sal Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. ******* Title :Spam Ala Gary Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Soak dried mushrooms in hot water for 1/2 hour or until soft. Remove stems; thinly slice caps. Debone chicken; slice into 1/2" thick, quarter-size coins; place pieces in shallow, heat-proof dish. Add marinade ingredients to chicken; marinate for at least 30 minutes. Slice water chestnuts in thin circles. Cut green onions on bias into 1" sections. There are 2 varieties of "Cantonese-style" Chinese semi-dried sausage available in Chinese markets: duck liver & sweet pork meat. Either will do for this dish. Cut sausage on bias into 1/8" thick slices. Marinade is not used with sausage. Steaming: Mix sliced mushrooms & water chestnuts with chicken. If desired, add sausage. Steam for 20 minutes. If using deep bowl, stir chicken after 10 minutes to make certain bottom pieces get cooked. Just before serving, add green onions. Serve immediately, since cornstarch will become gummy if dish is allowed to cool. HINT: If using metal steamer, stretch dish towel under steamer cover, to prevent build-up of condensed steam in dish. 0 6992 Pound green beans 1.00 6992 Hoisin sauce 2.00tb 6992 Dry sherry or 2.00tb Pour in well greased pan and steam for 3 hours. Note: I assume ingredients should be combined to form a batter. Molasses called for was W. Molasses. Do not know if this is dark or light. May not matter. 6992 Vegetable oil 1.00tb 6992 Bean sprouts 1.00c Mix flour, baking powder, & sugar together on a clean surface. Make a "well" in the middle of the mixture. Gradually pour the milk into the well while using your fingers to combine it with the dry mixture. After the milk has been absorbed, add the H2 O and continue to work the dough. Add lard in small pieces and continue working the dough. Using a dough scraper in one hand, gather the dough together while kneading with the other hand. Knead for 12 - 15 minutes until it becomes elastic. Cover dough with a moderately damp cloth and allow to rest for one hour. Must be used within 1 - 2 hrs. Don't be frozen. If not all used within that time frame, use as starter for the following Form a well in 1/2 lb. of the starter and add 1 C. flour, 2 1/2 tsp. baking powder, 1/3 C. sugar and combine well. Add 1 Tbs. HOT water and combine well. Add 2 Tbs. lard, combine well. Knead for 12 - 15 as per above. Most Chinese chefs use dough made from starter as they claim it tastes better. RINSE THE CHICKEN under cold running water and blot completely dry with paper towels. Rub the salt inside the cavity and on the skin of the chicken. Place the chicken, breast-side down, on a heat-proof platter, and set aside for 15 minutes. Set up a steamer or put a rack into a wok or deep pan. Fill the steamer with 2 inches of hot water. Bring water to a simmer. Put the plate with the chicken into the steamer or onto the rack. Cover the steamer tightly and gently steam over medium heat for 1 hour. Replenish the water in the steamer from time to time. Remove the platter with the cooked chicken and pour off all the liquid. In a small heat-proof bowl, combine the sugar, salt, soy sauce, ginger and scallions. Mix well. In a small pan, heat the peanut and sesame oils until they are smoking. Pour the hot oils over the ginger mixture. Chop the chicken into serving portions and serve immediately with the dipping sauce. -1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Marinating: Combine chopped onions, ginger slices, sherry and salt. Place chicken on platter, rub inside and out with onion mixture, and place onion and ginger inside chicken. Allow chicken to marinate for 1 hour. Rub ham with same marinade, reserve. Steaming: Steam chicken, breast-side up, for 25-30 minutes. At the same time, steam ham for 20 minutes. Chicken should still be firm but very moist when removed from steamer. Drain chicken and allow to cool until juices congeal. Chop Chinese-style into bite-size pieces. Start by cleaving chicken in half lengthwise through the breast. Remove legs, thighs, and wings; chop in pieces. Turn carcass, skin down; cleave in half parallel to breast; turn and chop in pieces. Carefully remove and discard bones. Slice ham in bite-size pieces to match chicken pieces. Organize in alternating strips on serving platter, in shape of a chicken if possible. Leave space around perimeter for vegetable. Blanching and Stir-frying Vegetable: Wash and remove tough skin of broccoli. Slice into spears with flowerette at tip of each spear. Blanch spears in salted water for 20 seconds. Heat peanut oil in wok until it begins to smoke; stir-fry broccoli until bright but still crisp. Sprinkle with fish sauce, toss briefly, then remove to serving platter with meat. Glazing Sauce: Heat stock and crushed rock sugar in sauce pan; stir while bringing to boil. Dribble in cornstarch paste to make a light sauce. Stir in cooked oil. Pour over meat. Serve. This dish looks good, tastes good and is simple to prepare. It is one of a family of pudding-like dishes. Preparation: All mixing can be done in food processor. Or, use cleaver to finely mince chicken and mash bean curd. In bowl, combine egg whites, oil, ginger juice, gin, salt, five-spice powder and sugar; stir to breakdown egg and blend. Add chicken and bean curd; mix thoroughly. Dip cabbage leaves in boiling water to make limp. Wash and peel carrot; slice thinly on bias. Steaming: Place limp leaves in shallow bowl. Arrange carrots on leaves in decorative pattern. Pack chicken/bean curd mixture tightly in bowl to fill it. Steam for about 40 minutes at medium boil. Steaming will make mixture very smooth and firm (avoid over-steaming, which causes bean curd to become dry and hard). When ready to serve, turn out on serving platter; gently remove leaves; cover with glaze. Glaze: Heat stock in saucepan; when hot, add cornstarch paste to thicken. When ready to use, reheat and add sesame oil; pour over dish. to 350~. Lightly grease 9" pie palte. Combine 1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie plate. FILLING: Spread 1 pint lime sherbet in cooled crust. Freeze about 1 hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs. Spread vevnly over sherbet. Freeze about 1 hour until firm. Spread remaining sherbet over ice cream. Freeze several hours. Remove from freezer 10-15 minutes before serving. Cut the chicken into 1/2-inch cubes. Combine 3 tablespoons sherry and 1 tablespoon soy sauce in medium bowl. Add chicken and marinate for 1 hour or overnight. Pour enough water into wok to come just below steaming rack. Bring to a boil. Place chicken on one side of shallow baking dish. Arrange mushrooms alongside chicken and water chestnuts alongside mushrooms. Set dish on rack in wok; cover and steam until chicken and vegetables are tender, about 20 minutes. Place snow peas over vegetables in dish; steam until peas turn bright green, 2 to 3 minutes. Meanwhile, combine remaining sherry and soy sauce with the water, oyster sauce, cornstarch, and sesame oil in medium saucepan over medium heat. Cook and stir until thickened, about 5 minutes. Serve chicken and vegetables over rice. Pass sauce separately. Bon Appetit LIGHT AND EASY SPECIAL 0 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 ARRANGE THE BACK PIECES on a heat-proof plate. Surround them with the rest of the chicken pieces. Between the pieces, insert thin slices of pork sausage. Put the breast meat on the bottom, so that it is surrounded by the longer-cooking dark meat. Put some water in the bottom of the wok. Use enough that it won't boil away, but not so much that it touches the plate. The food must be suspended at least 1 inch above the water level. Cover the wok tightly so that the steam is captured under the lid and can circulate freely around the food. Keep a kettle of water on hand to replenish the steaming liquid in the wok if the level gets too low. Be careful not to pour the water onto the food. Notes ********** RECIPE ENDS ******** Pour in stock, raise heat & bring to a boil. Simmer for 60 minutes until the lentils start to puree. Remove from heat & let cool. Blend till smoo Discard any broken-shell or open (dead) clams. Place remaining clams in large container. Cover with 6 cups water and vinegar; let stand 30 minutes. Scrub clams in cold water. Place clams in steamer* with boiling water. Steam 5 to 8 minutes or until clams open at least 1/2 inch, removing clams as they open. Serve hot in shells with melted margarine or butter and cups of chicken broth for dipping if desired. 4 SERVINGS; 50 CALORIES PER SERVING. *If steamer is not available, place clams in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly. a dash of sugar. (Start with the asparagus, adding peas and mushrooms when asparagus is almost done. No onion in that one, BTW, it would overwhelm the other flavors. ) If all you've got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering). What, not even potatoes? As easy as boiling water. Use fresh whole clams with unopened shells. Wash the shells then place 1 lb. clams per person in a steamer. Boil the water so that it doesn't evaporate in 10 min at a full boil. As clams open, place them in a separate bowl. To keep the cooked clams hot, pour some hot water into the "holding" bowl. Serve with butter, clam juice and lemon slices. 0.33c 000002 40 Stick of butter As soon as the fishing boats return to harbor in the South the locals want to taste the sweetness of the fresh crabs. Simple cooking methods allow the natural taste of these crabs to be enjoyed. Leaving the shell intact, place the crab in a large steamer and steam for 10 minutes on high heat. After the crab is cooked, remove and set aside. Prepare the hot sauce by combining all the ingredients in a small bowl. Use as a dipping sauce. Crack the crab and dip into the sauce before eating. Boil wrapper. Remove from heat and pour in 1 1/2 cup flour and beat until it forms a ball. Divide into 1 1/4 inch balls and roll each until paper thin. Spoon 1 tbls. mixture into each wrapper, fold and seal. Arrange in steamer and steam 30 minutes. Again some explanation - these can be made with much thicker wrappers (the ones the street vendors sell are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables, such as mushrooms, celery etc. 0 RECIPE BEGINS ******** Title :Soynuts Serves :1 KeyWords :Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Northern Thailand has many recipes for freshwater fish and one of the most popular cooking methods is steaming, which retains the flavor and moistness of the fish. Clean the fish and then make three slashes on each side with a sharp knife. Place on a steaming plate. Sprinkle the remaining ingredients over the fish. Place in a steamer and steam on high heat for 20 minutes. Present on a serving dish or a banana leaf. e cayenne pepper, or Cajun seasoning mix. PLACE THE FISH ON A PLATTER large enough to hold it, and sprinkle it with salt. Squeeze the chunk of ginger in your hand to extract the juice, letting it sprinkle over the fish. (The ginger must be fresh and you must have strong hands to do this; as an alternative, use a garlic press. ) Chop the garlic and fermented black beans together. Don't chop too fine or the mixture will become a paste and turn bitter. Scatter the beans, garlic, shredded scallions and shredded ginger over the fish. Mix the soy sauce, rice wine and sugar. Pour it over the fish. If the plate is too long to fit in a bamboo steamer or a wok, improvise a steamer. For example, a roasting pan could serve the purpose, with a trivet standing in the middle to hold the plate. Set the plate on the trivet. Pour boiling water into the pan, but not enough to reach the plate. Cover the pan with aluminum foil and crimp the edges to seal it. Put the pan over low heat to keep the water simmering. A fish 1-inch thick at its widest point will take 10 minutes in the steamer. (The covered pan can also be placed in a 400F oven to cook for the same length of time. ) When the fish is done, remove the plate from the steamer. A thin sauce will have formed on the plate. Heat the peanut oil and sesame oil in a small saucepan almost to the smoking point, and pour the mixture over the fish. Notes ********** RECIPE ENDS ******** D$ f; D$$f; Place the fish in a steaming plate. Heat a wok and add the oil, garlic and ginger. Rinse the black beans in a bit of water and add to the wok. Chow for just a moment, then add the rest of the sauce ingredients, and pour this sauce over the fish. Place in a bamboo steamer and cook for about 15 minutes, or until the fish flakes and is done to your taste. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). Rinse fish and pierce in several placed with a skewer or sharp knife. Place in a shallow microwaveable dish (if using 2 fish, arrange about 1 inch apart with thicker sides towards outer edges of dish). Put half the ginger and green onions inside fish. Pour sherry over and cover with vented plastic wrap. Combine sauce ingredients in small microwaveable dish or measure. Set aside. Microwave fish at high for 6 to 8 minutes per lb or until fish flakes easily with a fork and is tender. Rotate dish if necessary during cooking. Combine lemon juice & minced ginger root. Set aside. Combine vegetable and sesame oil in frying pan and heat. Add garlic and saute until light brown. Remove garlic from oil and mix into lemon juice and ginger root mixture. Fry sesame seeds in same pan until golden brown. Add to ginger mixture. Blend in soy sauce. Sprinkle mixture over fish fillets. Steam in individual banana leaves or aluminium foil pockets for 20 minutes. at :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Make Sauce: Heat oil in medium-hot saucepan. Saute minced garlic until fragrant. Add curry powder. Stir over medium heat for about 1 minute - avoid burning powder. Add stock, salt, sugar and ginger; bring to boil; cook for 1 minute. Add bell pepper, which has been coarsely diced into 1/4" squares; stir in enough thin cornstarch paste to make a light sauce. As soon as sauce thickens, remove from heat and reserve. This sauce can be made up ahead and reheated just before serving. Clean & Steam Crab: Pry off plate from crab in one piece. Separate legs with cleaver; wash all parts, cleaning out junk; cut soft inner sections of legs into manageable pieces. Carefully crack claws, keeping them intact. Reassemble crab on oval platter. Before putting on back, sprinkle meat with dry sherry; lay ginger on top; then put on back plate. Wash green onions, remove roots, and shred, greens and all, into 2" sections. Bring water in steamer to rolling boil. Steam crab for about 15-20 minutes, depending on size. Meanwhile, reheat curry sauce (or keep hot in double boiler). Remove steamed crab from steamer; drain excess water. Lift back plate off crab; pour curry sauce over crab; sprinkle with onion shreds; return back plate. Serve. ween pork back ribs to separate. Place in a single layer in roasting pan, pour sauce evenly over pork. Bake uncovered 30 minutes; turn pork. Bake until done, about 30 minutes longer. Steaming the shrimp with the shells intact keeps them very moist and juicy. With the addition of garlic and cilantro this is a favorite Thai style of cooking seafood. Rinse the shrimp and drain thoroughly. Place on a plate that will fit in a steamer. Combine the remaining ingredients with the shrimp. Place the entire plate of shrimp with the sauce in a steamer. Heat the steamer to boiling then reduce the temperature to medium-high. Continue steaming for 10 minutes. Serve hot. Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores. Assorted Vegetables In A Clear Sauce Oriental 558 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sea 1158FAstakos Plaki - Lobster In Tomato Sauce With Saffron Rice Ethnic Chop the chicken, bones and all, into Chinese serving pieces--about an inch and a half. Use a juicer to get the 2 teaspoons of ginger juice. You can just mince it, but there will be a subtle difference. Put the chicken into a big bowl and sprinkle with the ginger juice or minced ginger. Combine sugar, salt, cornstarch, sesame oil, soy sauce and booze in another bowl. Blend it to a smooth paste. Rinse the black beans in a strainer until visible salt is gone. Drain and mince finely along with the garlic. Add to the seasoning paste and mix well. Add all this to the chicken and mix to coat thoroughly. At this point, I put the chicken on two 8 inch pie plates and put each plate into a steamer compartment on my aluminum steamer. If you don't have one you can improvise using a large pot and a low-sided dish held just above the water by an inverted dish or whatever. The idea is to allow the steam to circulate around the chicken while keeping the boiling water from splashing into the dish holding the it. Start the water boiling and place the plate onto the inverted dish in the large pot. Cover tightly and steam for 25 to 30 minutes--a little longer if you like your chicken well done. The water should be boiling just enough to produce steam. When you're handling the dish, BE CAREFUL. Steam burns are no fun. This makes enough for four served with rice. (And there won't be any leftovers. ) I serve it with steamed rice, a bowl of chopped up green onions, and small dishes of hot mustard, hoisin sauce and Vietnamese chili dip. I usually put out small dishes of Chinkiang vinegar and spiced salt as well. Dip a piece of chicken into the sauce of your choice and then into the green onions and enjoy! The taste is rich and subtle, the chicken succulent and steamy. The green onions and dips serve as a counterpoint the richness. It's one of the few Chinese dishes I know that I can serve to someone who "doesn't like Chinese food" with no problems. It's a quick and easy dish once you get it down. The fermented black beans, hoisin sauce, fresh ginger and sesame oil are fairly specialized, but any good Oriental market and many supermarkets will carry them. All will keep for a long time in the fridge. The sesame oil is the dark, cooked Oriental variety, not the health store variety. The latter won't work. While you're in the Chinese market, pick up a can of preserved tea melons or sweet mixed pickles. They're an excellent accompa- niment. Water melon pickles or chutneys also go well with it. One hint--don't let the chicken sit in the bean sauce mixture too long. It's not a marinade and will become overpowering if left too long. From "The Step-by-Step Chinese Cookbook" by Georges Spunt. Thomas Y. Crowell Company, New York. 197 3. 0.00 h 21196 Olives, ripe; pitted, sliced 0.50c i 21197 Unsalted butter Serves 8-10. crystallized ginger branches for decoration Serve together the dry ingredients. Cream the butter and sugar together until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the dry ingredients followed by themilk, and mix until quite smooth. Gently fold in thepreserved ginger and spoon into a 1 1/2 quart round baking dish. Cover with greased paper and then tightly with a foil collar. Tie securely around the foil rim with string. Place the whole in a large pan of water and steam for 1-3/4 hours. When cooked, turn out onto a serving platter and decorate with the ginger branches. Serve with whipped cream or Creme Anglaise. f 21197 Whole green beans 3.00c g 21197 Salt or to taste 0.50ts h 21198 Fresh green bea Use your favorite greens in this down-home dish or experiment with. Prepare greens as directed - except tear into bite-size pieces. Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place greens in steamer basket. Cover tightly and heat to boiling; reduce heat. Steam about 5 minutes or until wilted. While greens are steaming, heat margarine in 1-quart saucepan over medium heat. Cook mushrooms in margarine about 2 minutes, stirring frequently. Stir in flour and pepper; remove from heat. Stir in water, milk, mustard and bouillon granules. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve sauce over greens. 4 SERVINGS; 75 CALORIES PER SERVING. f 21198 Fresh dill; chopped 0.25c g 21198 Salt 0.50ts h 21 Preparation: Wash pears. Carefully slice off the tip quarter, leaving the stem intact. Core each pear through to the bottom. Make four lengthwise cuts from the core outward but not through the skin. If you have peeled the pears, do not make these cuts. Place pears in individual bowls, such as rice bowls or dessert dishes. Pack core with minced dates, add 1 tablespoon of orange honey to each pear. Replace top quarter. Hold at room temperature until ready to steam. Steaming: In steamer, bring water to boil. Place pears in their individual bowls on steaming tray. Steam pears for about 30 minutes, checking frequently to see they don't overcook and become mushy. Remove tray from steamer. Allow pears to cool for about 30 minutes. Serve at room temperature. owl until slightly lumpy. Stir in remaining ingredients. Cover and refrigerate 1 hour. Makes 3 cups of dip. In a large pan, combine the wine, garlic, lemongrass,clam juice and clams. Bring to a boil, reduce the heat and steam until the clams are open. Using a slotted spoon, remove the clams from the broth and set aside. Over high heat, reduce the liquid by one third. Then add the coconut milk and curry paste and mix well, cooking slowly for two to three minutes. Add the basil and chili pepper, stir and remove from heat. To serve, place a dozen opened clams in a deep dish or soup plate for each person, then ladle the sauce on top. 267 French beans 0.50lb e 15267 Salt 1.00ts f 15267 Cornflour 1.00ts g 15267 Stock 2.00tb Preparation: Wash & soak "jyo" mushrooms in warm water for at least 1 hour. Add star anise and peppercorns to stock. Stew button mustrooms in stock for 30 minutes; remove from stock; discard mushroom stems. Strain stock for use in another dish. Mix plum sauce with warm water in dip saucer, cover & reserve. Make a paste of dry mustard & water; cover & let marry for 30 minutes; then add white vinegar & thin soy sauce. Filling: Finely chop pork shoulder. Mix cornstarch & water; add oyster sauce, soy sauce & black pepper. Add chopped pork; work with your fingers into thick mixture. Add onions, ginger & Chinese parsley. Allow filling to stand in covered bowl for 30 minutes. Mound about 1 1/2 teaspoons of filling on each mushroom. Arrange on serving plate. Steaming: In steamer, bring water to rapid boil first; steam "jyo" mushrooms for 30 minutes; steam buttons for 20 minutes. Serve. If you plan to reheat before serving, steam for 5 minutes less, then reheat for 10 minutes. 1.00lb Discard any broken-shell or open (dead) mussels. Scrub remaining mussels in cold water, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells (using a kitchen towel may help). Place mussels in large container. Cover with cool water. Agitate water with hand, then drain and discard water. Repeat several times until water runs clear; drain. Place half of the mussels in steamer* with boiling water. Steam 3 to 5 minutes or until mussels open, removing mussels as they open. Discard unopened mussels. Repeat with remaining mussels. Serve hot in shells with melted margarine or butter and cups of chicken broth if desired. 4 SERVINGS; 150 CALORIES PER SERVING. *If steamer is not available, place mussels in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly. 15269 Garlic clove; thinly sliced 1.00lg f 15269 Virgin olive oil COMBINE THE FILLING ingredients and mix them together well. Spoon a generous portion of filling onto each wonton skin. Bring up the sides and press them around the filling mixture. Tap the dumpling on the bottom to make a flat base. The top should be wide open, exposing the meat filling. Set up a steamer or put a rack inside a wok or large deep pot. Pour in about 2 inches of water and bring it to a boil. Put the dumplings on a plate and place this into the steamer or onto the rack. Cover the pot tightly, turn the heat to low and steam gently for about 20 minutes. (You may have to do this in several batches. ) Serve the dumplings hot with soy sauce to dip. 12.00 Pieces cheese, sliced thin 0.00 Flour for dredging 2.00 Eggs, beaten 3.00 tb Milk 0.50 ts Horseradish 1.00 c Bread crumbs 0.25 ts Poultry seasoning 1.00 cn Condensed cream of mushroom 0.00 Discard any broken-shell or open (dead) oysters. Scrub remaining oysters in cold water, removing any barnacles with a dull paring knife. Remove beards by tugging them away from shells (using a kitchen towel may help). Place half of the oysters in steamer* with boiling water. Steam 3 to 5 minutes or until oysters open, removing oysters as they open. Discard unopened oysters. Repeat with remaining oysters. Serve hot in shells with melted margarine or butter and cups of chicken broth if desired. 4 SERVINGS; 35 CALORIES PER SERVING. *If steamer is not available, place mussels in 6-quart Dutch oven. Add 1 inch boiling water; cover tightly. oll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side * available at asian markets 1. Place the oysters on a large heatproof dish. Divide the black beans evenly and place atop each oyster. In a small bowl, combine the soy sauce, wine, sugar, vinegar, chicken stock, sesame oil, peanut oil and white pepper. Distribute the mixture over each oyster. In a wok with a steamer rack or in a steamer pot, bring 6 cups of water to a boil over high heat. Place the dish on the steamer rack, cover and steam the oysters until plumped and opaque, 2 to 3 minutes. Do not overcook or the oysters will be tough. Sprinkle the red pepper and scallion on top. Place 2 oysters on each of 6 serving plates. Serve hot. 6 First-Course Servings. 69 Calories and 157 Mg Sodium per serving. Recipe from Food & Wine, September, 198 9. -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0pou 2200FGreek Stuffed Tomatoes Ethnic Side Dish /vegetarian 6945 Combine Uncooked Rice & 1 1/2 C. Cold Water. Let Stand 2 Hours. Drain Rice & Place On Paper Towels To Dry. Combine Mushrooms & 1/2 C. Hot Water; Let Stand 15 Min. Remove & Discard Mushroom Stems; Set Aside Caps. Trim Excess Fat From Pork. With Knife Blade Process Pork 1 Min. OR Until Finely Chopped. Add Reserved Mushrooms, Egg & Remaining Ingredients; Process 45 Sec. OR Until Well Blended. Shape Pork Mixture Into 16 (1 in. ) Balls. Roll Each Ball in Reserved Rice. Arrange Balls in A 10 X 6 X 2 in. Baking Pan; Place Dish On A Rack in A Roasting Pan. Pour Water in Roasting Pan To The Depth Of 1 in. Bring To A Boil. Cover Roasting Pan. Reduce Heat To Medium & Steam 20 Min. Serve Immediately. 562FGreen And Gold Bean Salad Ethnic 6950 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0sal PEEL THE PEARS and cut them in half. Remove the core and seeds. Combine the sugar and water in a small pot and boil it until the sugar has completely dissolved. Allow it to cool slightly. Put the pears, sugar-water and cinnamon together into a shallow bowl. Set up a steamer or put a rack into a wok or pan. Add about 2 inches of water and bring to a boil. Put the bowl of pears into the steamer or onto the rack, turn the heat down to a simmer and cover the wok or pot tightly with a lid. Slowly steam the pears for about 15-to-25 minutes, until they are tender. (The cooking time will depend on the ripeness of the pears. ) When the pears are cooked, drain all the liquid and cinnamon stick or bark into a small saucepan and reduce the liquid to a syrup by boiling it fast. Remove and discard the cinnamon stick. Pour the syrup over the pears and serve at once. Or you can let the mixture cool, cover it with plastic wrap and refrigerate until you are ready to serve it. ream of mushroom 0.00 *if using self-rising flour Decrease baking soda to 1/2 ts And omit salt. Generously grease 4-cup mold. Pour milk over bread crumbs in large bowl. Mix in shortening and molasses. Stir in remaining ingredients except Amber Sauce. Pour into mold. Cover with aluminum foilPlace mold on rack in Dutch oven. Pour in boiling water up to level of rack. Cover and heat to boiling. Keep water boiling over low heat 3 hours or until wooden pick inserted in center comes out clean. (If it is necessary to add water during steaming, lift cover and quickly add boiling water. ) Unmold pudding; cut into slices. Serve warm with Amber Sauce. AMBER SAUCE: Mix all ingredients in 1-quart saucepan. Cook over low heat 5 minutes, stirring occasionally. Serve warm. ABOUT 2 CUPS. SHERRIED HARD SAUCE: Beat margarine in small bowl on high speed about 5 minutes or until fluffy and light in color. Gradually beat in powdered sugar until smooth. Blend in sherry. Refrigerate about 1 hour until chilled. ABOUT 1 CUP. 8 SERVINGS; 555 CALORIES PER SERVING. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown. Notes ********** R NOTE: these buns are cooked in bamboo steamers which are available in Chinese and specialty gourmet cookware stores. The round steamers can be purchased in various sizes separately or in sets of two of three tiers. For cooking, the covered steamer(s) is (are) placed over boiling water in a wok or large saucepan. The above is quoted directly from a section connected to the recipe. This is my own note. I do not like the flavor that a bamboo steamer imparts to recipes; therefore, I bought an aluminum Chinese steamer. Combine hoi sin sauce, oyster sauce, soy sauce and sesame oil. Chop pork and onions finely. Heat vegetable oil in wok or fry pan over high heat. Stir-fry ginger and garlic in the oil 1 minute. Stir in hoi sin mixture. Cook and stir two minutes. Combine 1/2 cup of the water and the cornstarch. Blend into hoi sin mixture. Cook and stir until liquid boils. Reduce heat to medium and simmer 2 minutes. Stir in pork and onions. Remove from heat. Cool completely. Combine flour, baking powder and salt in large bowl. Cut or rub in shortening until mixture resembles bread crumbs. Combine remaining 3/4 cup of the water and the vinegar. Mix water-vinegar into flour until dough sticks together. Shape dough into ball. Knead on lightly floured surface 6 or 8 times. Cover with plastic wrap and let stand 20 minutes. Uncover and knead 4 or 5 more times. Divide dough into 12 equal portions. Shape each portions into a smooth ball. Roll each ball of dough on lightly floured surface into a circle 5 to 6 inches in diameter. Brush around edges lightly with water. Spoon a heaping tablespoon of pork mixture onto center of each circle. Carefully pinch edges together to seal dough around filling. Bring the two ends of dough over the seam and pinch together. Cut waxed paper into twelve 5-inch squares. Brush one side of paper lightly with oil. Place a bun, seam side down, on each square. Place buns with paper in single layer on steamer rack over boiling water. Cover and steam buns until done about 20 minutes. Yield: 1 dozen BARBECUED PORK: 1. Remove and discard fat from meat. Combine soy sauce, wine, sugar, honey, food coloring, cinnamon, garlic and onion in large bowl. Add pork, turning tenderloins to coat completely. Cover and let stand at room temperature 1 hour or refrigerate overnight, turning occasionally. Drain pork, reserving marinade. Place pork on wire rack over a baking pan. Bake in preheated 350 degree F. oven until done, about 45 minutes. Turn and baste frequently during baking. Remove pork from oven. Cool. Cut into diagonal slices. crepe in ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef mixture. Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes. Cover pie plate with aluminum foil. Bake 10 minutes. Servings: Makes 36 - 40 appetizers. To prepare dough, place flour, salt and sesame oil in a large bowl. Add boiling water; mix well with chopsticks or a wooden spoon. Add cold water. Knead dough until thoroughly mixed. cover with a cloth towel and let stand about 15 minutes. Place ground pork in a large bowl. If using dried black mushrooms, soak them in 2 c hot water until soft, 15 to 20 minutes, then drain and remove hard stems. Chop softened black mushrooms or fresh mushrooms into small pieces. Add to pork. To blanch cabbage, bring 4 c water to a boil in a wok or large pot. Add cabbage. cook 30 seconds; drain. Quickly plunge cabbage into cold water. Drain and pat dry with a paper towel. Chop cabbage into very fine pieces. Squeeze out excess water. Add chopped cabbage and remaining filling ingredients to pork and mushrooms; mix well and set aside. Knead dough on a lightly floured surface until very smooth. Shape into a long roll 1-inch in diameter. Chop into 36 to 40 equal pieces. Flatten each piece with the palm of your hand and use a rolling pin to roll out to a circle 3 inches in diameter. Place 1 to 2 tsp filling in center. Fold dough over filling to make a half circle. Pleat edges and pinch together to seal. Arrange as many dumplings on a damp cloth in a steamer as will fit without touching each other. Cover steamer. Pour 4 c boiling water into a wok or large pot. Place steamer over boiling water. Steam over high heat 10 to 12 minutes, adding more boiling water as needed. Let cool slightly before removing dumplings. Serve hot with Sesame Soy Dip. 6923 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 6162FGreek Chicken Entree Ethnic /game 6924 Shell, devein, wash, and drain prawns. Dice into bits. Boil mushrooms in water for 10 minutes, rinse, squeeze dry, cut off and discard stems; then chop into very small pieces. Combine the pork, mushrooms, prawns, and onion. Put mixture on chopping board and chop 10 to 15 strokes with cleaver. (Use a sharp knife if you don't have a cleaver. ) Texture, when you're finished, should be slightly finer than hamburger. Add "seasoning" and the egg to the pork mixture. Mix well. To make dumpling, place 1 Tb filling in the center of a dumpling skin. Then bring all sides of the skin up to cover the meat as much as possible, without closing. The top of the dumpling is left open. Cook dumplings by steaming for 30 minutes. Use as many as you need, with the rest, cool, wrap, freeze. Reheat after thawing by steaming 10 minutes. Serve with soy sauce, hot sauce, or mustard. * Dumpling skins are similar to won ton skins, except that they are round and slightly thinner. You may substitute won ton skins by merely cutting off the corners to round off the skin. Cream cheese 0.33 c Chopped black olives Instructions: Directions: Prepare about 2 tsp. of the hot pepper by chopping it up. Remember: the "heat" is in the seeds and membranes inside, so if you want to keep it relatively mild remove all of that. Using an electric mixer, blend all the ingredients. Smear th Preparation: Mix marinade. In bowl, mix chopped pork, water chestnuts, 1/2 preserved vegetable, & marinade; mix together with your fingers - it's faster. Spread mixture on round 12" plate. Sprinkle with remaining preserved vegetable. Refrigerate if working in advance. Steaming: Bring pork mixture to room temperature before steaming. Bring water in steamer to rapid boil. Steam for about 20 minutes. Sprinkle with chopped onions just before serving. z Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plumlp. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice. Prepare the prawns by cutting off whiskers, cutting along the top of the shell, and deveining them. Leave the shells on the prawns because this keeps the prawns more tender, tasty and plump. Wash, drain and put prawns in a pie pan so as to be ready for steaming. Wash black beans two times and mash into a paste; then add the chopped garlic. Combine remaining ingredients, EXCEPT the oil. Pour mixture over prawns; then, pour oil on top. Cover and steam 10 minutes. Serve over rice. Sauce: In saucepan, heat water & crushed rock sugar until sugar melts. Add pickle juice, soy sauce, vinegar & diced pickles. Bring to boil, stirring constantly. Restir cornstarch paste, and dribble it into boiling sauce, until sauce has consistency of thin pancake batter. Remove from heat. Reserve in saucepan. Preparation: Slice cod filet across the grain about 1/2" thick, keeping slices in position. Cut leafy fringes off of cabbage (save for your stock pot). Cut cabbage stalks lengthwise into pieces to match fish slices. Insert cabbage slices between each slice of fish. Hold together and slice fish & cabbage in half. Using broad side of cleaver, lift fish & cabbage, as is, onto 10" oval serving dish. Sprinkle ginger and sesame oil on fish. Steaming: About 15 minutes before serving time, bring water in steamer to boiling. Steam fish platter in steamer for 7-10 minutes, until fish turns milky white. Meanwhile, reheat sauce. Remove fish from steamer and pour off any water. Pour sauce unevenly over fish so it is only partly covered. Garnish with green onions. Serve. Chopped, drained tomatoes 1.00c 8950 Bay leaf 1.00 8950 Sprigs fresh mint or thyme 2.00 8950 Salt & freshly ground pepper Place rice in medium size pot, add water to cover rice. Now with your hand swirl rice in pot to wash off the outer starch from the rice. Strain out water, add water again and rinse 3 to 4 times until the water is near clear. Add approximately 3/4 to 1 inch of warm water over the washed rice. Place lid on, place pot on stove at maximum heat, bring to boil, tip lid slightly so rice won't boil over. Cook rice approximately 5 to 6 minutes or until rice water is nearly dry. Lower heat to medium, cook for 8 to 10 minutes. Lower heat to low and cook. Total cooking time is 20 to 25 minutes. "Steamed rice is a must for nearly all Chinese dishes. Rice is used like the Western people use potatoes. It is served under vegetables, beside sweet and sour dishes, puddings and fried rice. " - Herb Chow ttuce 2.00 Green onions, finely chopped 400.00 g Bag of tortilla chips, 0.00 -(taco, or nacho chips Instructions: Stir together sour cream, taco se Wash rice by rubbing rice between palms of hands. Drain off all water 2. Add the correct amount of water into the rice. Any temperature of water can be used. Do not use salt or butter to cook rice as it will destroy the sweet flavour of good steamed rice. Cook the rice with a saucepan over high heat, UNCOVERED, until tiny holes or craters form over the surface of the rice. Switch to low heat and cover closely with a lid. Simmer the rice for 15 to 20 minutes. DO NOT TAKE LID OFF until time is up. This is the most critical time as the rice is steam cooked under pressure. When done, stir and serve hot. Left-over steamed rice can be saved and kept in the refrigerator until sufficient amount saved for making fried rice. As a matter of fact, freshly cooked rice is too soft and not suitable for fried rice. Try to cook the rice ahead of time, if you need cooked rice for frying. Also fluff up the cooked rice before storing can make frying easier to handle and improve the result in a professional appearance. "A guaranteed and fool-proof method to cook steamed rice. Long-grain UNPOLISHED rice is used. It is less gummy and very suitable for fried rice. 1 cup of uncooked rice yields 3 cups of cooked rice. - Stephen Yan nches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork p Steamed vegetables are common to many cooking traditions. You may discover in this recipe a dish that suits non-Chinese meals as well. Toast sesame seeds in dry wok at low temperature. Wash cabbage; slice into 1/2" shreds; pull head apart to make a loose mound. Sprinkle with salt; allow to stand, uncovered, for 10 minutes. Place on round serving platter and steam in Chinese steamer for 5 minutes. While cabbage is steaming, heat oil in small pan or in your ladle. Hot oil keeps the vegetable hot, and adds a rich taste. Remove cabbage from steamer. Douse with hot oil; sprinkle with toasted sesame seeds. Serve. milk. PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract. PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple. RASPBERRY: Just before freezing, add 1 1/2 cups crushed ASK YOUR BUTCHER to cut the spareribs into individual ribs and then into 2-inch segments, or do it yourself with a cleaver or a sharp, heavy knife. Rub the spareribs with salt and let them sit in a bowl for about 20-to-25 minutes. Fill a large saucepan with water and bring it to a boil. Turn the heat to low, add the spareribs and simmer them for 10 minutes. Drain them and discard the water. Mix the other ingredients together in a large bowl and stir in the spareribs, coating them well with the mixture. Transfer the mixture to a deep plate or dish. Set up a steamer or put a rack into a wok or large deep pot. Pour in 2 inches of water. Bring the water to a boil, and then reduce the heat. Lower the plate of spareribs carefully into the steamer or onto the rack. Cover it with a lid and steam gently for 1 hour or until the spareribs are very tender. Remember to keep a careful watch on the water level, and replenish it with hot water when necessary. Skim off any surface fat, and serve. You can make this dish ahead of time and reheat the ribs by steaming for 20 minutes or until they are hot. Baking soda 0.50 c Butter 1.00 c Sour cream 2.00 T Creole seasoning 2.00 T Kosher salt for sprinkling Instructions: Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Place the clams into a large pot together with the salt and 1/2 cup of water. Place over high heat and steam the clams for about 5 minutes, shaking the pot frequently, just until the clams open. Drain the clams. Remove clams from the shells, discarding any shells that have not opened. Mince the clams. Rinse and dry 18 half shells. In a mixing bowl, combine clams and all the remaining ingredients. Mix well, and toss the mixture lightly against the inside of the bowl to combine and compact it. With a spoon dipped in cold water, stuff the reserved shells with this mixture, mounding it and smoothing it. Arrange clams on a tray in a steamer for 20 minutes. cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking. These dumplings make great finger food for a cocktail party. They can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Wheat Starch Wrappers (see recipe) Vegetable oil Light soy sauce, for dipping Chinese mustard, for dipping Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. CH 4.0 RECIPE BEGINS ******** Title :Soulmate Melange Serves :1 KeyWords :Entree Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 can be prepared entirely in advance and reheated a few minutes before serving. The wheat starch wrappers have an interesting chewy texture, a unique translucent appearance and are absorbent of flavors. Roll out the wrappers as thin as possible; otherwise they come out rubbery. Cover mushrooms in warm water for 20 minutes or until soft and pliable. Remove and squeeze out excess water from the mushrooms. Cut off the stems at the base and discard them. Finely mince the caps. Toss the shrimp with salt and let them stand 10 minutes. Rinse well with cold water, pat dry thoroughly. Coarsely mince. Preheat a wok or skillet. when hot, add the peanut oil. over medium- high heat, add the mushrooms, shrimps, pork butt, bamboo shoots, water chestnuts, and half the green onions; stir-fry until the pork turns white. Season with the sugar, white pepper, wine and soy sauce. Combine the cornstarch and chicken stock in a small bowl and mix until smooth; pour into wok. Stir fry for 1 minute longer. Remove the mixture to a shallow plate and mix in the remaining green onion and coriander. Allow the filling to cool, then refrigerate it until needed. Makes almost 2 cups of filling. Prepare the Wheat Starch Wrapper dough. Pinch off 1-inch balls of dough. Lightly oil the ball and flatten it into a thin 3 1/2-inch circle. An oiled Chinese cleaver is traditionally used; however, a tortilla press or a rolling pin works. Put 1 large teaspoon of filling in the center of the circle. Fold it in half and pinch the edges to seal the filling inside. Repeat with remaining dough and filling. Place dumplings without touching each other on a lightly oiled bamboo steamer (or a heat resistant plate). Steam over boiling water for 3 minutes. Serve hot, dipped in light soy sauce and Chinese mustard. Serve with Chinese Mustard, for dipping. Makes 2 1/2 dozen dumplings. y not for everyone. For most, it would be an acquired taste, but once obtained, no other will do. Steamed Vegetables Follow the directions for steaming. Peel and/or wash vegetables well before slicing. Remember to cut vegetables in a constant size. If steaming different vegetables together, put fastest cooking types the furthest from the water. Most vegetables can be served with salt, pepper, butter or even sour cream. Some good steaming vegetables and their approximate cooking times (time after water starts boiling): Cooking Time: 3-5 min 5-7 min. 10 min. zucchini thick carrots Brussels sprouts spinach broccoli cauliflower peas asparagus thin carrots string beans net. JPG's provided of final product ready for the table. Notes ********** RECIPE ENDS ******** 0046}c TypeLib {00020813-0000-0000- For more people, use more than one fish. Each fish should be no more than 2 lbs. unless you have a very large steamer. Have your fishmonger clean and scale fish, leaving head and fins intact. You can tell if fish is fresh by the clearness of the eyes and a red tint on the inner edge of the gills. Wash and pat dry, rub with salt. Allow to stand at room temperature for 30 minutes. On both sides of fish, make parallel diagonal cuts 1" apart through meaty section. Trim and shred scallions diagonally in 2" lengths. Peel and shred fresh ginger root. Place pieces of scallion and ginger in cuts. Place fish on greased plate. Steam at rapid boil for 15 to 25 minutes, depending on size. Fish is cooked when you can flake flesh. Overcooking will toughen flesh, so watch closely. Heat peanut oil in beaker or small saucepan. In wok, heat stock, gin and sugar. When fish is cooked, remove from steamer. Drain juices into stock mixture. Thicken slightly with cornstarch paste. Pour hot oil, then stock mixture, over fish. Garnish with Chinese parsley. Serve. c Milk 0.75 c Flour 0.50 ts Sugar 0.25 ts Salt 2.00 tb Butter; melted, cooled Instructions: These proportions make an eggier-tasting crepe. Beat the egg yolks with part of the milk, add flour, sugar, salt, beat well. Add remaining milk gradually, then melted butter. Although rock cod is a fresh water fish, snapper or sole can be substituted. In fact this is delicious with any salt water fish. Clean the fish and slash to the bone three times on each side. Rub with salt and pepper. Place on a steaming plate and top with the remaining ingredients. Place in a steamer, cover and steam for 15 minutes on high heat. Remove and serve. omes something like a flat souffle that can be topped with a filling or one can be put over half the batter, the rest poured * Use two 3. 6 oz cans of smoked oysters, rinsed, drained and mashed Melt the butter in a frying pan. Brown the almonds, on all sides, in the melted butter and set aside. Beat the cream cheese until smooth then blend in the milk. Add the pepper to taste, horseradish, and chopped onion, blending well. Fold in the oysters and pour into a casserole dish. Sprinkle the browned almonds on the top and bake at 375 degrees F for 20 to 30 minutes or until bubbly. Put in a chafing dish and serve hot. Makes about 2 1/4 cups of dip. SUGGESTED DIPPERS: Potato Chips, Tortilla Chips, Cheese Crackers, Bell Peppers, Fennel, Zucchini d ground beef with bread crumbs). Simmer tiny meatballs in some water fo a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. Add to the sou * Pearl onions and garlic cloves should be parboiled and peeled. Preheat oven to 350 degrees F. In a heavy pot that can be covered, combine all the ingredients except the feta, walnuts and 1/2 cup parsley. Cover tightly and bake for 1 1/2 hours or more, until the meat is very tender. Lower the oven temperature during this time, so that the contents of the pot remain at a gentle simmer. Skim off the fat. Do not boil the sacue down; it should remain rather thin. Ladle the stew into a deep platter. Granish with feta, walnuts, and the remaining parsley. 0000012087 0000012087 0000012087 0000012088 0000012088 0000012088 0000012088 0000012088 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 0000012089 Saute the onions and peppers in oil. Add ground beef. Cook until lightly browned, stirring occasionally. Drain fat and set aside. Partially drain kidney beans. Stir in tomatoes, sauce, ketchup, chili powder, salt and pepper to meat mixture. Simmer, uncovered, for 30 minutes. Stir in kidney beans, and simmer 15 minutes longer. Serve with hot cornbread and honey butter. 12092 0000012092 0000012092 0000012092 0000012092 0000012034 Peel and core the apples. Cut in thick slices. Saute' in butter 2 or 3 minutes. Sprinkle with sugar. Add water, wine, lemon peel and lemon juice. Cover and cook slowly, until the apples are tender. Serves 6. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preparation: Wash cauliflower, and cut florets about twice the size of straw mushrooms. Dice green onions into 1/4" pieces. Mix stock & sherry. Cooking: Heat first oil to medium hot. Add garlic & stir for about 30 seconds. Remove garlic before it begins to brown. Turn heat high; add cauliflower. Stir-fry for about 1 minute. Add onion, salt & sugar; stir- fry 30 seconds. Stir in Tientsin cabbage. If desired, add shrimp or crab meat. Immediately add stock & sherry; bring sauce to boil, mixing with cauliflower. Cover & simmer 4 minutes. Remove lid; thicken with cornstarch. Sauce should be very heavy, so that when milk is added, it will thin slightly, but still have body. Bring sauce back to boil; slowly add milk while stirring. Add remaining peanut oil for a final glaze. Serve. r cream, cayenne pepper, salt and pepper to blend in medium bowl. Mix in cooked sorrel. Preheat broiler. Heat oil in a skillet, add onion & bay leaves & cook 4 to 5 minutes, stirring occasionally. Meanwhile, peel the eggplant, slice it then dice. Add pieces to skillet. Add rest of the ingredients. Raise heat till mixture begins to simmer then cover, reduce heat & simmer 20 minutes til the eggplant is very tender. Ismail Merchant, "Indian Cuisine" Add potato and stir until coated with butter. Add egg mixture. Slice the mushrooms thickly. Put them into a pan with the cold milk (and cream if using). Three-quarters cover the pan and bring quickly to a fast simmer. Add the bay leaf and a little salt and reduce the heat to very low. Three-quarters cover the pan again and leave to stew gently for 5-6 minutes. Strain to separate the liquid from the mushrooms, discard the bay leaf and keep the mushrooms warm in a very low oven. Make a smooth rich sauce with the butter, flour and creamy mushroom cooking liquor. Stir in at least 1/2 teaspoon each tarragon vinegar and anchovy essence. Leave to simmer for 2-3 minutes then season to taste with salt and pepper. Quickly stir in the queens and immediately reduce heat to low. Half cover the pan and cook for just 5 minutes. Stir occasionally during this time and be sure to keep the heat very low - only a very occasional bubble should break the surface of the sauce or the shellfish may toughen. Draw the pan away from the heat, quickly stir in the mushrooms and check seasoning. Then turn the contents of the pan into a warmed gratin dish (or divide it between warmed scallop shells for an elegant first course). Sprinkle with parsley and garnish with fried crumbs or triangles of fried bread. Serve alone as a first course, or as a main course accompanied by some green beans and a little rice or a loaf of warm French bread. Serves 2 as a greedy feast, 3 as a main course, or 6 as an appetizer. otatoes, if you like. 17119 Gelatine, unflavored Remove the paua from it's shell with a sharp knife. Cut away the pewa or soft part of the paua (this may be used for soup). Press out the two teeth from the mouth. Dice the paua and the onion. Fry the onion in butter until it is cooked and then add the diced paua. Cover with two cups boiling water and simmer gently until it is cooked. Mix salt and flour with a little water to make a smooth paste and then thicken. Serves 4 il the mixture boils and thickens. Return the chi Rinse the pork intestine. Rub with salt to clean. Rinse again. Cut duck blood curd and sour cabbage into 1" cubes. Section the chilies and the garlic cloves. Cook the intestine in boiling water for a while. Cut into 1" long sections. Put it in a small pot with duck blood curd and sour cabbage. Heat oil in a wok. Stir-fry ginger, garlic, and Chili Nam Yuey. Add chilies, peppercorns, salt, sugar, and soup stock. Bring to a boil. Add cornstarch paste. Pour it into the small pot. Add garlic cloves and simmer for 40 minutes. Serve over the Wu-Ching burner. Drip some sesame oil on top before eating. Serve 4 as a main dish and 6 as an appetizer. Can be served with a crusty French baguette and a salad or served with broad noodles. 0.25 ts Salt 0.50 ts Black pepper 2.00 tb Brown sugar 2.00 Eggs 1.00 c Cold water 1.00 c Sour cream 0.00 Chopped fresh dill 0.00 >>> Continued to next message * SLMR 2. 1a * Puns are bad, but poetry is verse. allions to a medium boil & cook for 5 minutes. Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs. In a large bowl, beat the eggs with the cold water till ight. Very slowly pour 2 cups of the hot stock RINSE THE BEANS IN A COLANDER under cold running water, discarding any pebbles or broken beans. Either soak in cold water to cover overnight, or bring to a boil and allow to sit, covered, for 1 hour. Drain. Bring the beans and ham hocks to a boil with 2 quarts of water. Simmer covered for one hour, then remove the ham hocks, and drain the beans. When the ham hocks are cool enough to handle, remove the meat and discard the skin and bones. While the beans are simmering, brown the sausage in a skillet over medium heat. Remove the sausage with a slotted spoon, and add the celery, onion, green pepper and garlic to the pan. Saute until the onion is translucent, about 5 minutes. Place the beans, sausage, vegetables, ham meat, bay leaves, salt, pepper, thyme, oregano and Tabasco in a saucepan with 6 cups of water. Bring to a boil over medium heat, stirring occasionally, and cook for 45 to 60 minutes over low heat, stirring frequently. Stir frequently, especially towards the end of the cooking time. The mixture should be thick and the beans should have started to break up. Discard the bay leaves. Serve while hot. Serves 8. NOTE: The beans can be prepared up to three days in advance and refrigerated, tightly covered with plastic wrap. Reheat in a microwave oven or in a 300F oven for 25 minutes. 4722 Ground cardamom (optional) 0.50ts 4722 Fin Bring all ingredients to a boil; reduce heat and simmer for 10 minutes or until mixture is of medium thickness. 3 Large strawberries with 1.00pt 4723 stems 0.00 4723 Ghirardelli Sweet Chocolate 8.00oz 4 Place chicken in pan that just fits the breasts without too much overlapping. Mix other ingredients together well and pour evenly over chicken. Bake in 325 oven for 1 hour. Check after 45 minutes, if chicken is getting too brown, place foil tent over it for last 15 minutes. Serve with rice. 0.50c 4724 Sugar 2.00tb * 1 teaspoon dried herbs may be used instead of fresh. Preheat over to 350 F. Heat oil in heavy 4- to 5-quart Dutch oven over medium high heat. Toss beef with flour in large bowl. Add beef to pan in batches and cook until brown, stirring occasionally, about 3 minutes per batch. Transfer browned beef to bowl. Add onions to pan and cook until light brown, stirring frequently, about 5 minutes. Add tomatoes, garlic, herbs and cumin to pan. Stir in wine and bring to a boil. Cover and bake in oven until beef is tender, about 2 hours. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm to 350 F oven before continuing. ) Stir feta into stew. Return to oven and continue baking until cheese is heated through, about 10 minutes. Season with salt and pepper and serve. Soymilk 0.00 Salt & pepper 4.00 tb Freshly chopped parsley Instructions: Soak beans overnight. Boil them in water with the oil, bay le Shake over ice and strain into a cocktail glass. eaf. Briefly blend the beans. Gradually mix in the stock. Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat. Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans. Cut asparagus into 1" pieces and steam lightly. Mix 1/2 c water and the dry boullion; reserve. Mix cornstarch and 1T water; reserve. Heat oil in wok or 12 inch skillet over medium heat. Add asparagus, mushrooms, salt & pepper. Stir fry about 1 minute. Stir in bouillion mixture and heat to boiling. Stir in cornstarch mixture. Cook and stir until thickened, about 10 seconds. Serve as a side dish or entree. 90 calories per serving. 8945 Sesame seed oil 1. Cut meat across the grain into very thin slices. Place in a bowl and combine with soy sauce, rice wine, water and cornstarch. Allow to marinate at least 10 minutes. Meanwhile prepare remaining ingredients and stir together sauce mixture. Heat oil in a wok or large skillet. Add meat and cook, stirring constantly, until meat is about 75 per cent cooked. Remove and reserve. Scrape out pan if necessary and return to heat. Add another 2 tablespoons oil if needed and heat. Add garlic, ginger and green onions and cook 30 to 60 seconds until fragrant. Stir in cut-up broccoli and add water. Cover and cook 3 minutes. Re-add beef to pan and combine well. Add sauce to mixture and bring to boil. Cook until thickened and beef and broccoli are cooked through. Serve with steamed rice. 8946 Large pinch paprika 0.00 8946 Cumin to taste CUT THE BEEF into thin slices 2 inches long, cutting against the grain. Put the beef into a bowl together with the soy sauce, rice wine or sherry, ginger, cornstarch and 1 teaspoon of sesame oil. Mix well, then let the mixture marinate for about 20 minutes. Heat the oil in a wok or large skillet until it is very hot. Remove the beef from the marinade with a slotted spoon. Add it to the pan and stir-fry it for 2 minutes until it browns. Remove it and leave to drain in a colander or sieve. Pour off most of the oil, leaving about 1 teaspoon. Reheat the pan over a high heat and then add the dried chiles. Stir-fry them for 10 seconds, and then return the beef to the pan. Add the rest of the ingredients and stir-fry for 4 minutes, mixing well. Serve the dish at once. 6.00md 8947 Flour 3.00tb 8947 HEAT THE WOK over a high flame for 1 minute. Add the oil, and when the oil is very hot (this will take just a few seconds; pass your hand over it to feel the heat, or look for a wisp of smoke), add the salt, garlic and bok choy. A common mistake is to skimp on oil in stir-frying vegetables, which makes them dry out and burn. Use enough oil to coat the vegetables thinly but thoroughly. This may be prepared in advance and served cold. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 SEPARATE THE STALKS OF THE CELERY from the center and with a sharp knife, string the tougher outside stalks. Then cut the celery into 1-inch lengths. Heat a wok or large saute pan until it is hot. Add the oil, salt and garlic and stir-fry for 20 seconds. Pour in the celery and continue to stir-fry 2 minutes. Finally, pour in the chicken stock and continue to cook until most of the liquid has evaporated. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. ADD CORN AND * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. CUT THE CHICKEN INTO VERY THIN shreds and combine these with the egg white, salt and cornstarch in a bowl. Mix well and chill in the refrigerator for about 20 minutes. Meanwhile, trim the bean sprouts, finely shred the snow peas lengthwise, and shred or slice the water chestnuts. Heat the oil in a wok or large skillet and when it is almost smoking, add the chicken. Stir- fry quickly for 1 minute. Drain the chicken in a colander or sieve immediately. Pour off the oil, leaving 1 tablespoon in the wok. (The rest of the oil may be saved when it is cooled and used for future cooking with chicken. ) Reheat the wok and stir-fry the vegetables for 2 minutes. Return the drained chicken to the pan, stir to mix well, and add the salt. Give the mixture a few more stirs and then turn it onto a warm serving platter. addition just enough to moisten dry ingredients. (Add dry ingredients in thirds, sour cream in 2 additions. ) Stir in apricots. SOAK THE CLOUD EAR FUNGUS in warm water for at least 15 minutes. Rinse them several times in cold running water to remove any sand. Drain thoroughly and set aside. If you are using the Chinese longbeans, trim the ends and cut them into 3-inch segments. If you are using green beans, trim the ends and cut them in half. Peel off the tough outer skin of the silk squash and cut the vegetable at a slight diagonal into 2-inch pieces. Heat a wok or large saute pan until hot and add the oil. Put in the shallots, garlic, ginger, cloud ears and longbeans. Stir-fry for 1 minute, then add the silk squash, oyster sauce, rice wine, soy sauce, salt, sugar and chicken stock. Cook over high heat, uncovered, until the vegetables are tender, about 5 minutes. Serve at once. dered sugar, milk and almond extract in small bowl until well blended and smooth. Drizzle over cooled cake. Garnish with chopped apricots, if you wish. *Note: Gingerroot should be chopped. Bring 4 cups water in large saucepan to boil. Plunge oysters into boiling water. Cook 10 to 15 seconds, until edges begin to curl. Remove with slotted spoon to paper towels to drain. Blend cornstarch with 2 tablespoons water until smooth. Stir in oyster sauce, soy sauce and salt. Set aside. Heat oil in wok until hot. Add wine, oysters, garlic, green onions and ginger. Stir-fry 15 seconds. Drain off any excess liquid that accumulates. Stir in reserved sauce. Stir-fry 1 minute, just until sauce bubbles and thickens. a Azteca (tortilla Soup) Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 IN 2 SEPARATE MEDIUM BOWLS, cover rice-stick noodles and mushrooms with warm water for 20 minutes or until soft and pliable. Drain noodles, shake off excess water; set aside. Drain mushrooms and squeeze dry of excess water. Cut and discard stems at the base. Cut caps into thin slices; set aside. Cut chicken breast into 1/3-inch-thick strips; set aside in a bowl. Slice the barbecued pork into 1/4-inch-thick julienne strips; set aside. Shell and devein shrimp; pat dry. Heat wok over medium heat until hot. Add 1 1/2 tablespoons of the oil and half the ginger and salt; gently saute until fragrant, about 30 seconds. Increase to high heat and, when hot, add the chicken, stir-fry for a few seconds, toss in shrimp and stir-fry together until both the chicken and shrimp feel firm to the touch. Mix in barbecued pork; remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and crisp for a total of 1 to 2 minutes. Mix in sugar, curry powder, soy sauces, and half the chicken stock. Add the rice-stick noodles. Use chopsticks or tongs to lift, shake and separate strands of noodles until they are evenly coated with the seasonings. Continue stir-frying for another minute until the noodles are moist and begin to cling to each other. Add more chicken stock if noodles seem too dry. Add reserved meat mixture and green onions; toss together. Taste and adjust seasoning. Transfer to a serving platter and serve hot. Serves 4 as a light lunch. Notes ********** RECIPE ENDS ******** If the scallops are very large, cut them in half. They are cooked when they are slightly firm to the touch. I find scallops at their best when they are just barely cooked through. DRY THE SCALLOPS WITH PAPER TOWELS and set aside. Trim the leeks and discard any yellow parts. Cut the leeks at the point where they begin to turn green and discard the green parts. Split the white parts in half. Cut the white parts of the leeks at a slight diagonal into 2-inch segments. Wash them well, several times, in cold water. Heat a wok or large frying pan until it is hot, then add the oil, leeks, scallions, garlic, ginger and salt and stir-fry for 1 minute. Add the sauce ingredients and stir-fry the mixture for 3 minutes. Lastly, add the scallops and continue to stir-fry for 4 more minutes, or until the scallops are just cooked. Serve at once. =rced tz=ntubtC3 =rdls =upop =esns =txts Combine Soy Sauce, Oyster Sauce, White Wine, Sesame Oil & Pepper. Mix Well & Set Aside. Combine Mushrooms & Hot Water in A Small Bowl; Let Stand 15 Min. Drain. Remove & Discard Stems. Thinly Slice Caps. Set Aside. Place Nonstick Skillet OR Wok Over Medium High Heat Until Hot. Add Oil. Add Green Onions, Garlic & Carrot; Stir Fry 2 Min. Add Reserved Mushrooms, Celery, Water Chestnuts & Snow Peas. Stir Fry 2 To 3 Min. OR Until Vegetables Are Crisp-Tender. Add Reserved Soy Sauce Mixture; Stir Fry 30 Seconds. Serve Immediately. (Fat 1. Chol. ) lled Cicadas Serves :4 KeyWords :Misc Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large covered saucepan, bring 2 to 2-1/2 quarts of unsalted water to a boil over high heat. Discard any straggly spinach leaves and white roots, then use scissors to cut stems and large leaves into 2-inch sections. Cut bulky stem clusters and any red root tips intact. In large bowl, plunge cut spinach into several changes of cold water, gently pumping up and down to remove grit. Drain in colander and shake off excess water. Plunge spinach into boiling water. After 1 minute, drain spinach in colander, flush with cold running water until chilled, then press lightly with palms of hands to remove excess water. Fluff spinach gently to loosen mass. In medium-size bowl, cover bean threads with 3 to 4 cups of heated water, without removing binding of rubber bands or strings. If bean threads are from Taiwan or Thailand, use hot water; if they are from the People's Republic of China, use boiling water. When pliable, after about 10 seconds use scissors to cut through loop ends or center of skein, thereby cutting bean threads into manageable 4- to 5-inch lengths. Cut rubber bands or strings and discard them, then swish bean threads to disperse in water. After another 10 to 15 seconds, when bean threads are firm - like rubber bands to the touch ~ rinse briefly with cool water and drain again. skillet over high heat until hot enough to evaporate a bead of water on contact. Add oil, swirl to coat pan, then reduce heat to medium-high. When hot enough to sizzle a bit of spinach on contact, add spinach and toss briskly another minute. Add noodles and, using spatula, blend with several quick stirs until heated through. Add sesame oil, toss briskly to combine, then remove from heat. Arrange several rosy-tipped spinach stems on top, if desired, and serve at once. utty flavor. Preparing them is simplicity itself. To find a supply of cicadas, call or write a local college or university department of entomology. Pound Breasts Between Waxed Paper To Thickness Of 1/4 Inch. Wrap Each Chicken Breast Separately in Plastic & Freeze Until Firm But Not Solid. Cut Chicken Crosswise Into 1/8 Inch Wide Strips. Cover Broccoli With Cold Water in Medium Bowl. Coat Heavy Skillet With Vegetable Spray. Add Olive Oil & Heat Over High Heat 1 Min. Add Red Peppers (OR Green), Onion, Garlic, Basil, Thyme, Pepper & Rosemary To Pan. Stir Fry 2 Min. Drain Broccoli, But Do Not Shake Off Excess Water And Add To Skillet. Stir Fry 3 Min. Reduce Heat To Medium-Low, Cover & Steam 2 Min. Stir in Chicken. Cover & Steam Util Chicken Is Almost Cooked Thru, About 1 Min. Uncover & Increase Heat & Stir Fry Until Liquid Reduces Slightly, About 1 Min. Divide Among Heated Plates. Top Each Portion With 1 T. Parmesan. Notes ********** RECIPE ENDS ******** 13. Make gravy. 14. *** In a wok, heat vegetable oil over medium heat until hot. Cook garlic until golden brown. Add pork, cook for 3-4 minutes. Add all vegetables and stir together 1-2 minutes. Add remaining ingredients and cook 3-4 minutes longer. Serve hot over warm cooked rice. Sopit. Colorado Springs, CO. 4/5,12:00PM/MT 1.00c c 11645 Baking soda 1.00t Cut meat into thin slices, about 1 inch long. Cut onions into wedges and pepper into thin strips, removing seeds. Heat 1 tablespoon oil in wok over high heat, add meat and garlic. Stir-fry until meat is brown and tender, about 5 minutes. Remove from wok. Heat 1 tablespoon oil in wok over medium high heat. Add onion and pepper. Stir fry until vegetables are tender crisp, about 2 minutes. Add meat and rice to vegetables. Combine all remaining ingredients in saucepan, bring to a boil and then simmer for 15 minutes. Pour over rice, meat and vegetables. Stir-fry until mixed well; serve warm. Sugar 2.00 ts Salt 4.00 c Flour (plus extra) 0.00 Butter as needed 4.00 ts Soda 0.00 Coarse salt for sprinkling Instructions: Dissolve the yeast in 1/4 c of the water. Then stir in an additional cup of warm water, and the sugar. Pour the yeast mixture into a bowl and add t * Seperated into rings ** cut into wedges Partially freeze beef; slice thinly across the grain into bite-size strips. In wok or large skillet cook half the beef in hot oil till browned on all sides. Remove from pan. Repeat with remaining beef and garlic; remove from pan. Add mushrooms, cucumber, green pepper strips, onions rings, Italian seasoning, salt, and red pepper to wok. Stir-fry 3 minutes or till vegetables are crisp-tender. Return beef to wok; add tomatoe. Cook 1 to 2 minutes or till heated through. Remove meat-vegetable mixture to serving bowl; keep warm. Add spinach leaves to wok; cover and cook for 1 minute or till slightly wilted. To serve, arrange spinach on four bowls or plates; spoon meat mixture atop. Sprinkle them with coarse salt. Bake the pretzels at 475 F for 12 minutes or until golden brown. To make them crisp, lay them on a cookie sheet and place them in a warm oven 200 F for 2 hours. In wok or large skillet heat oil over medium-high. Add onion and garlic; stir-fry 30 seconds. Add broccoli, mushrooms, salt and pepper; stir-fry 5 minutes or until tender-crisp. nto the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read c 17093 Milk chocolate chips 8.00oz * skinned and deboned Cut chicken into cubes and place in bowl. Combine honey and curry and mix thru chicken. Stir in apple slices. Heat oil in heavy skillet over high heat. Saute celery for 1 minute. Add apple mixture and stir fry 3-4 minutes, just until chicken is no longer pink. Add raisins and parsley, stir well and serve over rice. te until chilled, about 3 hours. (Can be prepared 2 days ahead. ) Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries. Garnish with lemo * NOTE: boneless pork cutlet can be substituted for chicken Partially freeze meat (about 30 minutes) to make slicing easier, especially if your knife is not very sharp. Slice the meat across the grain into thin strips and place on a plate near the cooking area. Prepare the Chinese cabbage, onion, ginger and garlic as indicated and arrange on plate with chicken. In a measuring cup or small bowl, combine the water, soy sauce, cornstarch, sugar and vinegar; stir to dissolve the cornstarch and sugar. Place by meat and vegetables. Preheat a heavy 10-inch saute pan, non-reactive skillet, or wok on high heat for about 1 minute. Add oil and tilt pan to coat evenly; add chicken. Cook, turning constantly, for 1 minute. Add cabbage, green onion, ginger and garlic; continue cooking and stirring another minute. Stir in the liquid mixture; cook and stir until the sauce is thickened and the vegetables are tender-crisp and brightly colored, about 30 seconds more. Serve over hot cooked rice. Makes 1 main course serving of about 390 calories. GINS ******** Title :Soda Crackers Serves :50 KeyWords :Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine soy sauce, corn starch, garlic, and ginger in a medium bowl; mix well. Add diced chicken, tossing to coat evenly. Let stand at room temperature for 15 minutes. Soak dried mushrooms in hot water for 15 minutes; drain well and thinly slice. Heat oil in wok over high heat. Add peanuts; stir-fry until golden brown. Remove peanuts with slotted spoon and set aside. Add chilies and stir-fry until browned; remove with slotted spoon and set aside. Add chicken, with marinade, and stir-fry for 2 minutes. Blend in mushrooms, onion, vinegar, and sugar; stir-fry for 1 minute. Return peanuts and chilies to wok, blending well. Add sesame oil and continue cooking for 1 minute. Serve immediately over freshly steamed rice. Bon Appetit LIGHT AND EASY SPECIAL Notes ********** RECIPE ENDS ******** oth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Scrub clams and rinse well with cold water. Discard any that do not shut quickly or have broken shells. Keep refrigerated in a bowl covered with a damp towel until ready to cook. Soak the black beans in lukewarm water to cover for 5 minutes. Rinse with fresh water and transfer to a small bowl with the ginger and garlic. Using the back of a fork, gently mash the mixture into a coarse paste; set aside. Place a wok over high heat. When hot, add the oil, then the black bean paste, chiles and green onions; stir rapidly until fragrant, about 15 seconds. Add clams and stir-fry for 1 minute. Season with sugar and white pepper. Splash in the rice wine and toss together for a few seconds. Add soy sauce and chicken stock, cover, reduce heat to medium-high and simmer for 3 to 5 minutes, or until clams open. Pour cornstarch mixture into the center of the wok. Stir continuously until sauce thickens to a creamy glaze. Drizzle in the sesame oil. Serve with steamed rice. Serves 6 with other dishes. PER SERVING: 100 calories, 7 g protein, 4 g carbohydrate, 6 g fat (1 g saturated), 76 mg cholesterol, 190 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 9/1/9 3. Cooking fresh crab in its shell retains the sweetness of the meat. Eating crab cooked in this manner is an informal affair, allowing enjoyment of the company and much conversation between friends. Clean the crab by removing the shell from the body only. Disjoint the legs and crack the shell of the legs with a mallet. Rinse to remove small pieces of shell, drain and set aside. Heat a wok or large skillet on medium-high heat. Add the oil, garlic and onion. Stir-fry for 30 seconds. Add the cracked crab pieces and stir-fry for 2 minutes. Add all remaining ingredients except the egg, cilantro and green onions. Cover the skillet and continue cooking on medium-high heat for another 3 minutes, or until the crab is cooked. Add the egg and stir to combine thoroughly. Remove to a serving dish and garnish with the cilantro and green onions. Don't add other vegetables to this dish. Keep it simple. Just be artful in cutting vegetables. Preparation: Slice pork butt across grain, then into strips 1/4" thick by 2" long. Marinate with soy sauce, sherry & sugar for 15 minutes. Peel cucumber; slice in half the long way & remove seeds; slice in strips to match pork; marinate in salt water for 15 minutes. Stir-frying: Heat wok until very hot; add 1/2 of oil. Drain pork; reserve liquid. When oil just begins to smoke, add pork & stir-fry rapidly for about 1 minute until shrivelled. Remove pork from wok; wash wok. Reheat wok until very hot; add remaining oil. Drain cucumber. When oil just begins to smoke, add cucumber and stir-fry rapidly until heated through - about 30 seconds. Add pork & garlic; stir briefly; add stock. Bring stock to boil; then stir in enough cornstarch paste to make a light gravy. Bring sauce to boil. Serve. Cover; refrigerate at least 2 hours. Heat oil in wok or large skillet over medium-high heat. Add garlic; stir-fry until browned, 20 to 30 seconds. Add beef and stir-fry until browned. Add ginger, fish sauce, and soy sauce; stir-fry for 1 minute. Mix in oyster sauce and sugar. Add bell pepper and onion. Cover, remove from heat and let stand for 2 minutes. Serve hot over freshly-cooked rice. , nam prik or a base for Thai sweets. Notes ********** RECIPE ENDS ******** Melt margarine in large non-stick skillet. Add hamsteak; brown on both sides over moderate heat. Transfer to cutting board. Combine broth, asparagus, garlic and ginger in skillet. Simmer uncovered, just until asparagus is tender-crunchy, 3-5 minutes depending on thickness. Meanwhile, slice hamsteak very thinly. Blend cornstarch with wine and soy to make a paste; stir into skillet, until sauce simmers and thickens. Stir in ham slices and heat through. Combine s Slice liver thin and mix with corn starch and crushed garlic. Brown quickly in hot oil. Add finely-sliced onions and mushrooms. Stir-fry until meat is evenly browned, then add chopped scallions and soy sauce. Continue cooking with constant stirring for 6 to 9 minutes. A tablespoon of brandy may be added to the meat just before frying for that little touch of luxury the Chinese lavish on honored guests. Notes ********** RECIPE ENDS ******** The lobster in the southern part of Thailand is considered a large shrimp and is therefore called goong mang-gorn - dragon shrimp. Scrub the lobster clean and separate into large 2-inch pieces. Cut the tail into individual sections. Heat a large skillet on high and add the oil. Add all the remaining ingredients except the lobster and stir-fry for 30 seconds. Add the lobster pieces to the skillet, cover, and steam on medium-high heat for 2 more minutes. Remove to a platter and serve. ps well a ** *(or soaked black mushrooms) **(or spring roll skin) 1. Heat oil until very hot. Deep fry the rice noodles until puffed and golden (only 2 or 3 seconds for each side). Put on a platter. Crush them with a fork or chopsticks. Cut the chicken into 1/4 inch cubes. Marinate with salt, cornstarch and water at least 20 minutes. Then fry with 1 cup of hot oil only 30 seconds and drain. Make a thin pancake with the beaten eggs, cut into 1/4 inch cubes. Heat 3 tablespoons of oil in a pan. Stir fry the mushrooms, the bamboo shoot, the green beans, and the ham. After 1 minute add fried chicken, egg cubes, and seasoning sauce. Stir fry over high heat until mixture thickens. Then, add the white leeks. Turn off the heat right away. Put on platter over fried rice noodles. Serve with Mandarin Dan Bing or spring roll skin which will be used to wrap around the meat and noodle mixture. NOTE: The recipe for "Dan Bing", a thin Chinese pancake, can be found on page 231 of Volume I of Pei Mei's Chinese Cook Book. Pei Mei's Chinese Cook Book Volume II by Fu. Pei Mei Printed by Chiu-Yu Printing Co, Ltd (1974) Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix water, cornstarch and soy sauce; reserve. Trim fat from beef steak. Cut beef steak with grain into 2-inch strips. Cut strips across grain into 1/8-inch slices. (For ease in cutting, partially freeze beef about 1-1/2 hours. ) Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add 3 tablespoons oil and rotate wok to coat side. Add beef, ginger, and garlic powder. Stir-fry about 3 minutes or until beef is brown. Remove beef from wok. Add 2 tablespoons oil to wok and rotate wok to coat side. Add vegetables. Stir-fry 1 minute. Stir in cornstarch mixture. Cook and stir 1 minute or until thickened. Serve with rice. 4 SERVINGS; 525 CALORIES PER SERVING. s in advance in a court bouillon, then remove them from their shells. [There's a description of court bouillon in "Joy of Cooking. " Basically, a court bouillon is an aromatic liquid or stock, sometimes containin Cut chicken into thin slices. Heat several tablespoons of oil in bottom of wok. Add pineapple, several dashes of salt and enough broth to cover. Cook for 1 minute. Add chicken and cornstarch, diluted in water, to make a thick paste, sesame oil, brandy, soy sauce and sugar. Cook for 2 to 3 minutes, stirring constantly. Serve. lace these ingredients in a saucepan with the wine, cover and simmer for 1 hour. Meanwhile, soak the frogs' This is a basic stir-fried vegetable and meat dish. Adding just a touch of fish sauce lends an interesting dimension to the taste. Preparation: Slice pork butt (or comparable boneless pork) across the grain into strips 2" by 1/4" by 1/8" thick. Wash and trim tough white skin from asparagus. Cut asparagus into 2 1/2" segments. If asparagus is thick (3/4" or more), cut on bias so it will cook quickly and be balanced in size with pork strips. Stir-frying: Heat peanut oil in wok until it just begins to smoke. Add pork strips and stir-fry about 1 minute until no longer pink. Add asparagus and stir-fry briskly for another minute. Before asparagus turns bright green, add ginger, chicken stock and sugar; keep stir- ring. When liquid boils, reduce heat to medium, add fish sauce (not oyster sauce, though), cover and simmer for about 1 minute or until asparagus is cooked but still firm. Uncover, turn up heat, and push ingredients out of liquid. Dribble in cornstarch paste, stirring continuously until liquid thickens. You may need 1 to 2 tsp of paste. Recombine ingredients. Serve. Apple Raisin Scones Apple Roll Apple Rolls Apple Salad Apple Sauce Fruit Cake Apple Sauce Spice Cake PREPARATION: For The Sauce, mix all of the sauce ingredients in a small bowl and set aside. For The Pork And Vegetables, dissolve 1 1/2 tsp of the cornstarch in the chicken stock. Set aside. Slice the pork thinly against the grain and rub with the remaining teaspoon of cornstarch. Cut the broccoli into small florets and blanch in a large kettle of boiling water until almost tender, about 3 minutes. Drain well and pat dry. Cut the red pepper into 1/4-inch strips and set aside. Thinly slice the scallions, mince the garlic (1 tsp), and ginger (1 1/2 tsp); set each aside. COOKING: In a wok or deep skillet, heat 2 tablespoons oil until hot but not smoking. Stir-fry the red peppers and cashews until peppers soften slightly and cashews start to brown, about 30 seconds; remove and set aside. Add pork and stir-fry until seared on both sides, or about 1 minute; remove and set aside with the peppers. Heat the remaining 2 tablespoons of oil, add the garlic, scallions, and ginger, and stir-fry until fragrant, about 15 seconds. Return the peppers, cashews, and pork to the wok. Immediately stir in the broccoli, sauce and cornstarch- stock mixture. Toss until sauce coats ingredients and thickens slightly, about 45 seconds. Serve immediately with steamed rice. c Olive oil 0.50 lb Fatty bacon 6.00 Shelled walnuts, ground 4.00 Canned anchovy fillets 3.00 Garlic cloves 0.00 Salt and pepper 3.00 tb Coarsley chop celery, and slice scallops. Peel and quarter apples. Heat margarine in heavy skillet over high heat and stir fry celery for 2 minutes. Add scallops, sprinkling with juice from half the lemon. Coarsley cut apple pieces into mixture, stirring constantly, for another 2-3 minutes, adding more margarine if needed. Sprinkle with juice from remaining half of lemon, and serve. rain. Place the snails in a saucepan of boiling water with the thyme, ba Contrasting texture, color and appearance are hallmarks of this im- pressive banquet dish. Preparation: Slice bamboo shoot across grain into 2" triangles. Peel & slice carrots on bias. Remove strings from peas & wash. If substi- tuting broccoli, use peeled stems only; slice thinly on bias. Shred lettuce; arrange like nest on round 10" serving plate. Making Potato Basket: Peel, then coarsely shred potatoes. Or, slice potatoes into thin matchsticks. Rinse potatoes in cold water twice; soak them 30 minutes in cold salted water; rinse & drain. Slowly heat deep-frying oil in wok to medium hot; test potato slice: it should brown in 30 seconds. Dust potatoes with cornstarch so they will stick together when fried. Arrange them in a cross-hatch pattern on Chinese wire strainer or other suitable strainer to form deep basket. Press them in position with another strainer. If you use bowl for pressing, heat it first, because you don't want to cool frying oil. Immerse in oil & deep-fry until potatoes begin to brown. Remove from oil; take away top strainer only; drain; reserve. When ready to serve, heat oil to very hot, but not smoking; deep-fry potatoes in strainer again until they are brown & crisp. Place basket in nest of lettuce. Blanching: Dip scallops in hot but not boiling water; remove in 15 seconds when scallops are warmed: don`t allow them to cook. Stir-frying: As you heat wok to medium hot, stir-fry ginger slices & garlic to flavor wok; remove when they start to brown; discard. When wok is hot, add peanut oil & salt; stir. Add bamboo shoots & carrots; stir-fry 1 minute. Add stock. When stock boils, add scallops, snow peas, sugar, white pepper, gin & soy sauce. Stir 1 minute. Add cornstarch paste to thicken. Transfer to potato basket. Serve. AEAf9V fGf9~ SVWUu For a Chinese-style feast, offer this exquisite stir-fry with steamed rice and ginger-seasoned cooked carrots. (Be sure you have all of the ingredients ready before you start to cook, since stir-frying goes very quickly. ) In a small bowl, mix the shrimp with the wine and cornstarch. Heat the oil in a wok or wide frying pan over high heat. Add the shrimp mixture and cook, stirring, until the shrimp turn bright pink, (2 to 3 minutes). Add the onions and continue to cook, stirring, until the shrimp are just opaque in the center, cutting to test, (about 2 more minutes). Offer soy sauce to add to the taste, if desired. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a wok or heavy skillet stir-fry the shrimp in 1 tablespoon of the oil until pink, about 4 minutes. Remove shrimp with a slotted spoon to a bowl. Add the remaining oil to the wok and stir-fry the ginger, scallions, and peppers for 3 minutes. Return the shrimp to the wok. Mix together the sherry, soy sauce, cornstarch, and water until smooth. Stir into shrimp mixture with hot pepper flakes and cook, stirring, until sauce thickens and coats. as an operculum, at the opening of * white fermented bean curd--about 1 tablespoon Quong Hop, the oldest bean curd factory in the United (located in South San Francisco), produces a delicious fu ru. It is packed in glass jars labeled "FU RU The Cultured Tufu. " Once opened, store in the refrigerator. It will keep indefinitely. Remove and discard the tough stems from the spinach. Wash and rinse spinach thoroughly. Remove excess water in a lettuce spinner. Preheat a wok over medium heat and add the oil, ginger, garlic and salt. When oil becomes fragrant, increase heat to high, add the spinach in large handfuls, seconds apart; stir-fry until leaves are wilted. Mash the fu ru and mix it with the sugar. Push the spinach aside and put the fu ru mixture in the center of the wok. Stir together over high heat until the spinach is cooked. Serve imme- diately. Note. Chinese water spinach may be cooked in the same manner. Prepare the water spinach by using the leaves and only about 2 inches of the tender hollow stems. PER SERVING: 70 calories, 3 g protein, 5 g carbohydrate, 5 g fat (1 g saturated), 0 mg cholesterol, 227 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 6/19/9 1. espoons cold water. Stir with a whisk to blend. 5. Drain the snails and serve hot with the sauce cold. Note: To eat the snail *This dish originally used 1 lb. of flank steak which was cut against the grain into thin slices and then marinated same as the tofu. Sometimes I make it with steak or tofu or a mixture of both. In addition, I occasionally add a small bok choy which is first blanched and then cooled. If other vegetables are added, increase the cornstarch mixture to three times what is listed. Recipe can be doubled and comes out fine. Mix the cornstarch with the soup stock and have ready until needed. Get tofu ready according to your favorite methods. I usually slice it lengthwise in half-inch blocks, put paper towels over and under it, and press with telephone book to get out excess water. I also like to use tofu after it has been frozen. Mix together the sherry, salt, pepper, soy sauce, sugar and 1 1/2 tsp. of the oil in a shallow dish. Add the tofu or steak shreds and leave to marinate for 15 minutes. Heat 2 1/2 tablespoons of the remaining oil in a wok or pan over high heat. Add the ginger and onion and stir-fry for 1 1/2 minutes (about). Remove onions, place in a colander, and let drain. You can use the oil left in pan if it is enough. Heat wok again. When it is very hot, add the tofu or steak and garlic. Stir-fry the tofu or steak and garlic in the oil for until brown. Mix in the onion and ginger and stir-fry for a minute. Stir in the cornstarch mixture and cook, stirring for about 30 seconds or until thickened. 000012 4394 This is a favorite street snack among the Chinese in many Southeast Asian cities. Hokkien is the local pronunciation of Fujian (Fukien) province in southeast China, the origin of many Chinese emigrants over the years. In a typical noodle-vendor's stand, the pork and shellfish are cooked in a stock that simmers for hours, picking up more flavor all the time. In this home version, the extra flavor comes from reducing the stock after cooking the meats. In a small saucepan combine water, stock, soy sauce, and pork. Bring to a boil, reduce heat, and simmer until meat is tender. Remove meat and set aside. Return stock to a boil. Add squid and cook 30 seconds. Remove and set aside. Cook shrimp 2 to 3 minutes. Drain and set aside, reserving stock. Peel shrimp and devein if necessary. (For additional flavor, add shrimp shells to stock and simmer 10 minutes longer. ) 2. Bring stock to a boil and reduce by half. Strain stock. (The recipe may be prepared to this point several hours ahead. ) 3. Slice pork into bite-sized pieces. In a wok or large skillet, heat oil or lard and garlic to near smoking. Remove and discard garlic cloves when they brown. Add noodles and rice sticks and stir-fry until they are lightly browned in places. Add stock, cover, and cook 2 minutes. Remove cover, add pork, squid, shrimp, and bean sprouts, and continue stirring and cooking until noodles have absorbed' most of the liquid, about two minutes. @1'transfer to serving platter and garnish with Chinese chives. Serves 4 with other dishes. Note: The authentic rice noodle for this dish is a thicker rice stick called laifen in China and pancit luglug in the Phil- ippines, but ordinary thin rice sticks may be used. ring slowly to a boil and simmer six minutes, stirring occasionally. 4. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garli Preparation: Cut pressed beancurd into sticks 2" long, the size of a lead pencil. Wash and trim celery and carrots; trim strings from back of celery; cut into sticks to match pressed beancurd. Wash and slice giant bamboo shoot across grain to match beancurd sticks. Peel onion, take apart layers; cut into sticks. Combine chicken stock, salt, sugar, ginger, sherry and sesame oil in bowl. Reserve. Put carrots in rapidly boiling water; in 15 seconds, add celery; in another 15 seconds, drain and plunge vegetables into running cold water to stop cooking process. Drain and reserve. Stir-frying: Heat wok to very hot; add oil. Let oil heat for a few seconds, then add onions; toss for 10 seconds. Add celery, carrots and bamboo shoots; toss for 1 minute. Slowly pour in chicken stock mixture around sides of pan so it will heat quickly. When liquid boils, add beancurd sticks, taking care not to break pieces. Thicken liquid slightly with a dribble or two of cornstarch paste. Keep stirring gently to reduce liquid. Remove to serving platter. IN WATER OVERNIGHT IN A LARGE HEAVY POT. THE NEXT DAY,ADD THE BAY LEAVES THE BEANS AND WATER,AND BRING MIXTURE TO A BOIL. REDUCE HEAT TO SIMMER AND COOK UNCOVERED,OVER LOW HEAT FOR THREE TO FOUR HOURS,UNTIL TENDER. THE BEANS SHOULD SPLIT OPEN. STIR OCCASIONLLY,AND ADD MORE WATER IF NECESSARY. HEAT THE OIL IN A HEAVY BOTTOMED SKILLET. ADD THE SHALLOTS AND ONIONS,AND SAUTE FOR THREE MINUTES. ADD RED PEPPER,GREEN PEPPER AND GARLIC. AND SAUTE FOR THREE MINUTES. Preparation: 10 min Cooking 8 min 1. Cut zucchini into 1/4-inch pieces. In 5-quart Dutch oven over high heat, in very hot salad oil, cook zucchini, stirring quickly and frequently (stir-frying) until well coated. Add water, salt and sugar. Reduce heat to medium-high; continue sit-frying 7 to 8 minutes until tender-crisp. VARIATION: 1/4 SALAD OIL, 1 LARGE CLOVE GARLIC,SLICED 6 CUPS SLICED CABBAGE, 1 t SUGAR. COOK GARLIC UNTIL BROWNED DISCARD AND CONTINUE WITH PREVIOUS INSTRUCTIONS. THE GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK ****** Title :Snails Menetrel / Escargots A La Menetrel Serves :8 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Prepare zucchini as directed - except cut into julienne strips. Pare jicama and cut into julienne strips. Heat wok or 12-inch skillet until 1 or 2 drops of water bubble and skitter when sprinkled in wok. Add vegetable oil and sesame oil. Rotate wok to coat side. Add sesame seed and garlic. Stir-fry 30 seconds. Add zucchini and jicama. Stir-fry 2 minutes. Stir in salt. 4 SERVINGS; 75 CALORIES PER SERVING. readcrumbs Instructions: Preparation time 25 minutes. Preparation: Wash vegetables. Trim zucchini and slice into 2" long matchsticks. Peel carrots and cut into 2" long matchsticks. Trim leeks and do likewise. Peel garlic and cut into thin slices. Stir-frying: Heat peanut oil in hot wok until it starts to smoke. Stir-fry garlic and ginger for 30 seconds, splashing with water to prevent burning. Add carrots and stir-fry for another 30 seconds. Add leeks; stir-fry for 1 minute. Add zucchini; stir-fry for another 30 seconds. Sprinkle with seasonings, tossing ingredients as you do. When vegetables are cooked, sprinkle with sesame oil. Transfer to serving platter or individual plates to serve. Add the snail, then close up the shell with some more butter, pressing it down firmly. Arrange the snails on a dish and moisten with the wine if liked. Sprinkle with the breadcrumbs and bake in a hot oven for 8 minutes. Dry white wines: Macon-Vire, Bourgogne-Aligote, Rully, Pouilly-Fuisse. In a bowl, combine Five Spice Powder, sherry, soy sauce, garlic and ginger. Add pork, stir well and let stand 30 minutes. Cut onions in eighths and separate in layers. Heat 2 tablespoons of oil in a skillet or wok. Drain pork, reserve marinade. Add pork to oil and stir-fry 5 minutes. Remove from skillet and keep warm. Add remaining oil to skillet. Add onions, bell peppers, mushrooms and water chestnuts. Stir-fry 3 minutes. Add vegetable mixture to pork. Blend cornstarch with reserved marinade and 2 tablespoons of stock. Add remaining stock to skillet and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Add pork and vegetables to stock and heat through, stirring constantly. Garnish with leek and green onion curls, if desired, and serve hot. 9699 Chili sauce 0.50c 9699 Mayonnaise 0.50c The term "Straits Chinese" refers to the Chinese descendants in Penang of the original Chinese settlers, many of whom took Malay wives. Although the origins and traditions of the food are Chinese, the styles of cooking and many of the ingredients are definitely Malaysian. This salad, which is filling, flavorful, and very satisfying, contains no meat and is, therefore, eminently suited to vegetarian diets, being well balanced nutritionally. SAUCE Crush the peanuts, using either a rolling pin or a large mortar and pestle. Place the peanuts, together with the rest of the ingredients,in a food processor or blender and process to a smooth sauce. Set aside. VEGETABLES 1 rectangle of bean curd (tofu), pressed in a colander until firm and cut into 1 inch cubes 2 medium potatoes, scrubbed but not peeled 6 eggs 8 string beans, ends removed, cut on a diagonal into 2 inch lengths 1 cup finely shredded whit cabbage 2 3 large zucchini, ends removed, cut into 1 inch thick disks 2 cups of tightly packed watercress, washed, drained, and lower stems removed 1 cup vegetable oil While the bean curd is pressing, set the potatoes on to boil. In another saucepan, hard cook the eggs. When the eggs are ready,immediately plunge them into iced water. Empty the egg saucepan and refill it with cold water. Bring to a boil over high heat. Put the string beans in a small sieve or strainer and immerse them in the boiling water for 3 minutes. Remove and set them aside. Refill the sieve with the cabbage and blanch it for 2 minutes. Blanch the zucchini for 3 minutes. Finally, immerse the watercress for 1 minutes. Set all the vegetables aside to cool. Shell the eggs and cut them in half. Drain the potatoes and set them aside to cool. Pour the vegetable oil into a small saucepan and set it over high heat. Remove the rectangle of bean curd from its makeshift press, mop it with paper towels to remove any residual moisture, and cut it into 1 inch cubes. When the oil is up to deep frying temperature (375F) fry the bean curd until the exterior of the cubes forms a crisp, golden brown skin. Drain and set it aside on paper towels. Peel the potatoes and slice them into disks,1/4 inch thick. On a large platter, arrange the ingredients in separate mounds. Pour the sauce over and serve. Makes 8 servings **Every part of this dish can be made in advance. It can be served warm, at room temperature, or cold. heat for 40 minutes, turning often. Red wines: Bordeaux from the Cotes de bourg or Blaye, Blayais or In shallow bowl,combine garlic,soy sauce,sherry and sugar; blend well. Add meat strips;stir to coat well. Let stand 30 minutes;drain,reserving marinade. In large skillet,heat oil. Add meat strips;cook over high heat 2 to 3 minutes or until meat is no longer pink. Stir in broccoli and onion;cook until crisp tender. Stir in reserved marinade;add remaining ingredients. Cook until mixture becomes slightly thickened. Serve over cooked rice,if desired. Makes 4 to 6 servings. Ground cumin Wine: Bolla amarone. Mix wine with the sugar and lemon slices. Stir in the strawberries. Chill. Serve. Note: If the strawberries are very ripe and sweet you may not need so much sugar. q 11487 Unsalted butter 2.00Tb r 11487 Finely chopped celery 0.50c s 11487 Basic ch In saucepan, sprinkle gelatin over water; then dissolve over low heat. Stir into sour cream, whisking lightly to smooth out lumps. Set aside. In mixing bowl, beat cream, gradually adding sugar, until soft peaks form. Stir in vanilla and sour-cream-gelatin mixture. Pour into 1-quart mold, rinsed first with cold water. Chill until firm. Unmold on serving plate. Surround with sliced berries, sweetened to taste, if needed. Slice mold to serve and top each serving with berries. Heat the milk in double boiler. Add rice, well washed, and salt and cook until the rice is tender, and the milk is nearly all absorbed. Stir in carefully the sugar and add gelatine which has been softened in cold water and dissolved over steam. When the mixture is partly cold, add lemon juice and when it is beginning to set stir in lightly the cream which has been whipped. turn into a wet mold and set on ice to cool. Turn out and serve with strawberry sauce. These are rather fun, but now we have to call the iceman. I've looked to no avail, there is no recipe in the book for Strawberry sauce. It may have been so common that everyone knew how to make it? But we will give you some pudding. g 11488 Whipped cream, garnish 1.00x h 11488 Beaten egg 1.00x i Dissolve gelatin in boiling water in a saucepan over low heat; stirring constantly. Chill until slightly thickened, about 20 minutes. Dip strawberries in gelatin to coat, while holding stem. Place on waxed paper-lined baking sheet; chill until gelatin is firm. Place raspberries and liqueur in a blender or food processor; puree. Spoon about 1/4 cup sauce on 6 dessert plates. Top with strawberries. Makes 6 servings. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine the sour cream, 3/4 cup of the whipped cream, the brown sugar, Grand Marnier, Curacao and orange and lemon juice; combine thoroughly. Place the strawberries in six compote glasses. Pour a little of the sauce over. Top with additional whipped cream, if desired, and pass the remaining sauce in a sauceboat. About 100 snails. Remove the stalks from the mushrooms. Melt strawberry jelly in saucepan over low heat. Use 3 tablespoons to sandwich layers together. Brush 1 tablespoon over top layer. Arrange strawberries on top. Glaze with remaining jelly. Surround with chocolate curls. butter and heat in the oven just before serving, exactly as you would snails in their shells. Dry white wines: Quincy, Pouilly-Fume, Bourgogne-Aligote. Red wines: Saint-Emilion, Chinon, Bourgueil, Rully, Beaujol Knead all ingredients together except for 1 small pkg. jello and refrigerate for 3 hours or overnight. Mold into shape of strawberry. Roll in third package of jello. Make 2 leaves on top using icing in a can with tips or make buttercream icing and use #67 leaf tip. Refrigerate. Makes 80 ~ 90. NOTE: I buy a 1 4. bag of flaked coconut and grind finely in a food processor. pan of hot water until gelatin is transparent. Wash the strawberries and pat dry with paper towels. Remove the hulls and stems. Invert on paper towelling to drain for 1/2 hour at room temperature. Cut the berries in halves or quarters depending on size. Transfer to a glass bowl. Pour the wine and the balsamic vinegar over the strawberries. Add sugar to balance the flavor of the strawberries. Refrigerate for 2 hours, stirring about every half hour. Spoon the strawberries with a little bit if the juices into a shallow bowl. Garnish with mint. Serve with a fork and dessert spoon. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 471FEgg Rolls Oriental 5481 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 0app 9630FEgg Rolls #1 In a bowl, combine sugar and liqueur. Reserve 4 berries for garnish; add rest to bowl, tossing gently to coat. Marinate in the refrigerator for 1 to 2 hours. Remove berries from marinade, reserving marinade. Puree enough marinated berries to make 1 cup; fold into whipped topping. Spoon remaining marinated berries and juice into 4 stemmed glasses. Top with whipped cream; garnish with reserved whole fresh berries. Makes 4 servings. 12 -1 -1 -1.00 -1.00 -1.00 -1. 1/2" thick slices pound cake Strawberries with Jazzed up Whipped Cream xxxxxxxxxxxx xxxx xxxxxx xx xxxxxxx xxxxx This idea came to me yesterday when I bought my first basket of Oregon strawberries for this season. Brag all you want about your regional products, but there is nowhere on this earth where strawberries are sweeter or tastier than in Oregon, especially around the Portland metro area. Whip cream, add Kahlua during final stage. Place sliced pound cake on a plate, top with berries and slather on whipped cream. These recipes are of my own creation and I expect (and deserve) appropriate credit when you add them to your cookbook ords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Servings: 4 **other sparkling wine may be substituted for the Champagne. My notes: The egg yolk mixture didn't get thick enough (using large eggs), so next time I plan to increase the amount to 4 yolks. Whisk sugar, egg yolks and orange peel in a medium metal bowl until pale yellow and thick, about 3 minutes. Set bowl over saucepan of simmering water. Add Champagne to yolk mixture and whisk until mixture is doubled in volume and holds shape on spoon, about 5 minutes. Remove bowl from over water. Set over another bowl filled with ice. Cool completely, whisking occasionally. Using electric mixer, beat cream with Grand Marnier in small bowl until almost stiff. Fold cream and Grand Marnier into sabayon. (Can be prepared 8 hours ahead. Cover with plastic wrap and refrigerate. ) Preheat broiler. Divide strawberries among 4 shallow broilerproof bowls or gratin dishes. Spoon sabayon over. Broil until light brown, about 2 minutes. Garnish with mint and serve. wo hours. Servings: 4 In the top of a double-boiler with simmering water in the bottom part, combine egg yolks, sugar and juice. Using an electric mixer, beat mixture until thick and pale, about 4 - 5 minutes. Remove from heat and stir in orange-flavoured liqueur or rum until smooth. Refrigerate sauce until cool, about 30 minutes. Gently fold in whipped cream, cover and refrigerate. To serve, divide strawberries among 4 large balloon glasses or serving dishes. Spoon some of the sauce over and garnish with a mint sprig. Serves 4. From The Gazette, 91/06/2 6. nd lemon juice. Sprinkle with chopped parsley and serve. Corsoise: Cook snails in red wine seasoned with garlic, onions, thyme, bay and cloves. Serve in liquor. Snail Fritters: Put cooked snails in a marinade of oil, lemon juice and chopped parsley. * hulled, cleaned, and halved. Combine strawberries and sugar. Cover; let stand 15 minutes. Prepare topping. Beat together yolks, 1/3 cup sugar, vanilla, nutmeg, and brandy until smooth. Fold in yopurt. Spoon strawberries into 4 sherbert dishes. Cover with topping; garnish with almonds and chocolate. Yield 4 servings. Notes ********** RECIPE ENDS ******** op. Notes ********** RECIPE ENDS ******** 012122 0000012122 0000012122 Tear the cake into walnut-size pieces and scatter over bottom of 10" X 13" sheet cake pan. Dissolve Jello in 2 cups of boiling water and then 2 cups cold water. Allow to jell a little. Fold in the frozen strawberries and whipped topping which has thawed a little. Pour over cake and refrigerate until set. Decorate with whipped cream or additional whipped topping and fresh strawberries. Harold T. Cook 2123 0000012123 0000012124 0000012124 0000012124 * equivalent of 14 tsp sugar, may use crushed tablets or liquid sweetener according to package directions. Slice strawberries. Pour water over strawberries, let stand 1 hour at room temperature. (frozen ones may take longer) Drain water from strawberries into a saucepan; reserve strawberries. Sprinkle gelatin over 2 tbsp of liquid drained from strawberries. Whisk cornstarch and egg yolk into remaining water. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Add softened gelatin, sweetener, vanilla and almond extract, stirring until gelatin and sweetener dissolve. Stir in strawberries. Chill about 30 min or until mixture is partially set. Beat egg white, skim milk powder and ice water in a chilled bowl. Fold into thickened strawberry mixture. 1 Milk choice, 1 fruit & veg. choice, 1 fat & oils choice. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Strawberry Baked Alaska Cut a 1/4 inch deep well in each cake slice; place slices on a baking sheet. Spoon 1/4 cup sorbet into each well; freeze until firm. Beat egg white (at room temperature) and cream of tartar in a bowl at low speed of an electric mixer until foamy; add extract, and beat at high speed until soft peaks form. Add sugar, beating until stiff peaks form. Quickly spread meringue evenly over sorbet and cake, sealing to baking sheet. Freeze at least 2 hours. Bake at 450 degrees for 4 minutes. Serve immediately. Yield: 2 servings (about 114 calories per serving). Protein: 3 Fat: 0. 6 Carbohydrate: 2 5. 3 Iron: 0. 3 Sodium: 57 Calcium: 15 st make the batter. Mix the egg yolks with the flour and olive oil. Add a little warm water to give a smooth, creamy consistency. Season and leave to stand. Just before using, gently fold in the stiffly beaten egg whites. Slice strawberries and mix with the sugar. Let stand until sugar dissolves. Sprinkle gelatin over cold water. Set stand 5 minutes, then heat gently until gelatin dissolves completely. Add gelatin and lemon juice to sliced berries. Fold in whipped cream. Pour into a 1-quart mold or serving dish. Chill until set. Carefully unmold and serve. rve garnished with fried parsley. White wines: Cassis, Coteaux d'Aix-en-Provence, Saint-Joseph. [From "Larou Strawberry Cheese Tart Mix together cheese and yogurt until smooth. Do not overmix. Pour into cooled baked crust. Cut off stems from strawberries and place stem ends down into filling. Melt jelly and 1/2 tsp water and brush over strawberries. Serves 8. Per serving: 152 calories, 7 g fat, 7 mg cholesterol, 140 mg sodium. lade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food Lightly grease a 9-inch, heat-resistant, non-metallic baking dish. In a small bowl combine cracker crumbs, softened butter or margarine and the 1 tablespoon of sugar. Press into the bottom of a greased baking dish. Heat, uncovered, in Microwave Oven 2 minutes. Set aside. In a large mixing bowl, beat cream cheese and the 1/2 cup sugar together until light and fluffy. Add egg yolks, 1 at a time, beating well after each addition. Beat in lemon peel and juice. Fold in stiffly beaten egg whites. Pour into prepared baking dish; smooth with a spatula. Heat, uncovered, in Microwave Oven 6 minutes. In a small bowl combine sour cream, the 2 tablespoons sugar and vanilla until well blended. Carefully spread over top of cheesecake. Heat, uncovered, in Microwave Oven 1 minute. Arrange strawberries on cheesecake as desired and chill several hours before serving. Tip: The first slice of cheesecake may be difficult to remove from pan. From _The New Deluxe Sharp Microwave Oven Cookbook_ large bowl, combine 1/4 cup butter, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add fruit; toss to coat well. Place in a 8 x 8 x 2-inch baking pan. In small bowl combine oats and all remaining ingredients. Sprinkle over fruit. Bake 30 minutes or until fruit is tender and topping crisp and brown. Serve warm, serves 6. -1.00 -1.00 -1.00 des 16464 Miniature Cheesecakes #2 Pies Place fruit, sugar, lemon juice and liquor into blender and puree. Spoon over mold. Serves 6. From The Gazette, 91/02/0 6. KeyWords :Sandwiches Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sprinkle sliced strawberries with sugar; set aside. Beat milk with lemon juice until thick. Fold in strawberries and whipped cream. Divide among crepes; fold. Garnish with additional whipped cream and a strawberry centered on the cream. Yields 6 servings. recipe for making "herb butter" page 8). Spread filling on whole wheat or brown bread. Remember, butter outsides of bread and toast in your Snack'n'Sandwich maker Basil) and Tomato In food processor or blender, puree strawberries with 1/2 cup water. To strain out seeds, press through fine sieve into large measuring cup. Add water if necessary to make 2 cups. In small saucepan, sprinkle gelatin over 1 cup of strained strawberry juice, let stand 5 minutes to soften. Heat over low heat, stirring until gelatin dissolves. Pour remaining strawberry juice into bowl, stir in gelatin mixture. Stir in sweetener and yogurt until well mixed. Pour into 8 inch square baking dish. Let stand 4 hours at room temperature or until firm. To remove from pan, cut around edges with sharp knife. Place dish in shallow pan of hot water for about 30 seconds just to slightly soften bottom. Loosen one corner, then quickly flip gel out onto clean cutting surface. With sharp knife, cut evenly in 10 one way and 10 the other way. Place in container, cover and refrigerate. Strawberry Creams stay firm at room temperature but melt in hot sunlight. Always refrigerate any leftovers. Will keep for up to 1 week in refrigerator. Makes 100 squares. 4 squares, 1++ extra, 1 g carbohydrate, 2 g protein, 13 calories 18 squares, 1 milk choice, 6 g carbohydrate, 7 g protein, 1 g fat, 57 cal. f paprika. Spread mixture between two slices of bread and toast. From: Helen Fleischer Date: 08 Jan 94 Notes ********** RECIPE ENDS ******** 0.00 b Put about 1 cup ice in blender. Add strawberries (fresh or thawed) and other ingredients. Blend for 30 seconds or until smooth. 178 Honey 0.25c d 21178 Cornstarch 1.00tb e 21178 Ground cinnamon 0.50ts f Soak gelatin in milk, in custard cup. Set cup in boiling water; stir until gelatin is completely dissolved. Combine yogurt, sugar, and salt. Stir in gelatin mixture. Stir in berries and lemon juice. Chill until slightly thickened; beat until foamy. Fold in whipped cream. Pour mixture in metal ice-cube tray. Cover with foil; freeze. NOTE: I have also made this with approx 1/2 of 1 pint of fresh strawberries, well crushed. I then froze it in a Donvier ice cream maker. Delicious! Serves 10-12 In small bowl, mix margarine, sugar and eggs until creamy. Add evaporated milk and vanilla. In another bowl, sift flour and baking powder together. Stir into margarine mixture in small amounts. Grease a 12 inch fruit flan tin with a fluted rim. Sprinkle with flour. Pour in mixture and spread evenly with a knife. Bake at 350 degrees for about 15 to 20 minutes, or until golden brown. Let cool for 10 minutes after removing from oven. Drain strawberries; reserve juice. Turn cake upside down and fill with strawberries. (If strawberries are very large, you may want to slice them in half. Sprinkle with sugar and allow to sit for 1 hour. ) Add the strawberry juice to the glaze mix. Prepare glaze, following instructions on back of package. (NOTE: If you have accumulated approximately 1/2 cup of juice from the strawberries, and the glaze mix requires 1 cup of water, use the 1/2 cup of juice plus 1/2 cup of water to make 1 cup of liquid. ) Pour glaze over strawberries. Temp:0 Slice strawberries, setting aside 4 samll whole berries for garnish. The sliced berries will measure about 5 1/2 cups. Using electric mixer, beat whipping cream with vanilla in a medium-sized bowl. Gradually add sugar, then yoghurt. Beat just until soft peaks form when beaters are lifted. Meanwhile, in a bood processor, blender, or even using a rolling pin, process or finely crush cookies. You sholul have about 4 tb of crumbs. To assemble parfaits, layer half the strawberries in four parfait dishes or big wine glasses. (champagne flutes or pilsner glasses work well) Follow with half of the whipped cream and all the cookie crumbs. REpeat layering of strawberries and cream. Garnish with a whole strawberry. twice. Spread in a large shallow pan or on foil to cool. Makes about 7 1/2 cups. from Better Homes and Gardens "Super Snacks" "Mixes to Munch" posted by Tiffany Hall-Graham PLACE A NON-REACTIVE roasting pan or gratin dish in the freezer. Rinse and hull the strawberries. Puree in the blender or food processor and measure 2 1/2 cups puree. Bring sugar and water to a boil in a saucepan, stirring occasionally to dissolve sugar. Cool the syrup and combine with the puree. Pour into the prepared pan and return to the freezer. When the mixture starts to freeze, stir every 10 minutes or so, scraping the frozen mixture from the bottom and sides of the pan and mixing it with the as-yet-unfrozen mixture. When there is no longer any unfrozen liquid in the pan, pack the granita into a chilled container and press plastic wrap against the surface. Serve within a few hours for best texture. If the granita freezes to a solid block, pop it out of the container and cut into thick slices with a stainless steel knife. Chop the slices finely, replace in the container and freeze until serving time. Serve the granita in chilled stem glasses. g Place the yolks in a large saucepan and add 1 cup sugar. Beat with a wire whisk until light and lemon colored. Meanwhile, bring the milk almost, but not quite, to the boil. Gradually add the milk to the mixture, beating constantly. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. If a thermometer is available, cook to 180 degrees and remove from heat. If a thermometer is not available, cook the sauce until it becomes like a very thin custard. This cooking will rid the custard of the raw taste of the yolks. Immediately pour and scrape the sauce into a mixing bowl to prevent further cooking. Let cool. Meanwhile, put the water in a saucepan and add 1 cup sugar. Stir and bring to the boil. Simmer 10 minutes and remove from heat. Let cool. Put the strawberries into the container of a food processor or an electric blender and blend thoroughly. Combine the strawberries with the sugar syrup and the custard. Whip the cream and before it is stiff beat in the remaining 1 tablespoon sugar. Fold the cream into the strawberry mixture. Pour the mixture into the container of an electric or hand-cranked ice-cream freezer and freeze according to the manufacturer's instructions. 14713 Garlic - minced 2.00ts h 14713 Black pepper 1.00ts Mix Jello and 2 cups boiling water and let cool. Add mashed bananas, pineapple, and undrained frozen strawberries. Put half the mixture into 13" X 9" X 2" pan and chill 30-45 minutes. Spread sour cream on top. Add remaining fruit & Jello mixture, chill, and cut into squares. Alexander Perry ein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR THE GENOISE: Preheat oven to 350F. Break the eggs into the bowl of an electric mixer and whisk in salt, then sugar. Place the bowl over a pan of simmering water and whisk until just lukewarm. Whip by machine until cold and increased in volume, about 4-to-5 minutes. Mix cake flour and cornstarch. Sift over egg foam in 3 or 4 additions, folding it in with a rubber spatula. Pour the batter into a buttered, paper-lined 10-inch round pan and level it off. Bake the Genoise layer about 30 minutes until it is well risen, golden and beginning to shrink away from sides. Unmold immediately and cool on a rack. Bake and cool the Genoise layer. FOR THE LEMON FILLING: Combine lemon juice, sugar and butter in a non-reactive saucepan. Bring to a boil over low heat. Whisk yolks in a bowl and whisk in 1/3 mixture. Return remaining lemon mixture to a boil over low heat and whisk in yolk mixture. Continue cooking several minutes, whisking constantly, until thickened and just at a boil. Pour into a bowl, press plastic wrap against surface and chill. Immediately before using, whip cream and fold into lemon curd. FOR THE STRAWBERRY SYRUP: Combine water and sugar in a saucepan and bring to a boil. Rinse, hull and puree strawberries. Add puree and kirsch to syrup off the heat. Strain and chill. To assemble, rinse remaining berries and reserve six for a decoration. Hull and slice remaining berries. Cut Genoise into thin vertical slices. Place a layer of cake slices in a glass serving bowl. Moisten cake with syrup and strew with 1/4 each of the sliced berries, almonds and jam. Spread with 1/4 of the lemon filling. Repeat with remaining ingredients, ending with a layer of cake slices and syrup. Whip remaining cream and spread half on the trifle. Decorate border with remaining cream (pipe with a star tube) and reserved strawberries. Chill until serving time. rch, 1/3 cup sugar, 1/8 teaspoon salt and the cinnamon in 1 1/2-quart saucepan. Gradually s * Up to 1 cup sugar may be used to sweeten lemonade. ** Garnishes could be more strawberries and/or mint leaves. --------------------------------------------------------------------------- In blender containier, puree strawberries. In pitcher, combine pureed strawberries, water, lemon juice, and sugar; stir until sugar dissolves. Add club soda. Serve over ice and garnish with strawberries and/or mint leaves. rries and a few drops of food color. Beat cream cheese a Put about 1 cup ice in blender. Add strawberries (fresh or thawed) and other ingredients. Blend for 30 seconds or until smooth. heese mixture evenly in tart shells. Spoon cherries and syrup over cream cheese mixture. Refrigerate until chilled. Beat cream and 1 tablespoon sugar in chilled small mixture bowl until stiff. Serve tarts with sweetened Crush washed berries. Heat marshmallows and 2 T. juice from berries in top of double boiler. Stire mixture with folding motion, heating only until marshmallows are partially melted. Remove from firs and continue folding until mixture is smooth. Cool, add berries and salt. Whip cream and fold in. Place in freezing tray and freeze without stirring. 0.50c a 12011 Sugar Marinate Berries in Vanilla Extract & 4 Packets Equal. Refrigerate For 30 Min. Prepare Whipped Topping According To Package, Substituting Milk For Water. Beat Egg Whites Until Soft Peaks Form. Add 3 Packets Equal. Continue Beating Until Stgiff, But Not Dry, Peaks Form. Fold Egg Whites Into Whipped Topping. Serve 1/2 C. Berries With 1/2 C. Topping. Garnish Each With Strawberry Half & Mint Sprigs. (diabetic Exchange: 1 Fruit, 1 Fat. Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream butter and sugar, add beaten yolks, milk and crumbs. Pour into a buttered dish and bake covered, in a moderately hot oven until firm. Place strawberries over the top of pudding, add one-half cup of sugar and spread with meringue made from stiffley beaten whites and 1/4 cup sugar. Bake in a moderate oven to set meringue. Serve cold with cream. Time in oven, 30 minutes and 20 minutes. Temperature 375 degrees and 325 degrees. 0.12 ts Ground black pepper 0.50 lb Soften gelatin in water. Dissolve over boiling water. Cool. Combine berries, sugar, and gelatin. Fold in cream. Add vanilla. Pour into mold lined with slices of angel cake. Cover with marshmallows. Chill until firm. Unmold. Garnish with whole strawberries. 8 servings. Grace E. Kelly, Creston, IA. On lightly floured surface roll dough to a 14-inch round. Transfer to an 11-inch tart pan with removable bottom. Trim e Use 1 qt. strawberries, add 3/4 c. sugar, let stand in refrigerator 20 minutes. Whip 1/2 pt. cream, add 2 T. lemon juice. Fold into fruit mixture and freeze. Stir every 20 minutes until done, about 1 1/2 hours. Remove foil and weights. Bake 5 to 6 minutes longer or just until pastry starts to turn golden. Brush with egg white; bake 1 minute longer. Cool completel * or 10 oz pkg sweetened strawberries, mashed Remove 2 T of the crushed strawberries with juice and set aside. Cream sugar, butter, and almond extract until creamy. Beat in egg. Mix flour with baking powder and soda and add to creamed mixture alternately with crushed strawberries. Stir in walnuts. Drop by Tablespoons onto lightly greased, or Teflon coated cookie sheets, 2" apart. Bake in 375F oven for 12-14 minutes. Mix reserved berries with about 3/4 c confectioners sugar to make a thin glaze and spread over warm or cold cookies. Makes 40-4 5. 0 minutes. Cool 5 minutes on wire rack before removing outer ring. Serve warm. Makes 8 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] Notes ********** RECIPE ENDS ******** cored, 0.00 Combine sugar, water, and salt. Boil to soft ball stage (238 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Continue beating until cold. Fold in berries. Carefully fold in stiffly whipped cream. Serve with sweetened whipped cream. Garnish with whole berries. Fill mold. Pack in ice and salt. Let stand 4 hours. 8 servings. The Household Searchlight 000017 10297 (optional) Easy but needs to chill. Wash and hull berries. Reserve half (the best looking ones) and mash the rest in a heavy saucepan. Add sugar and cornstarch. Place over medium heat and cook for 5 minutes or more until thickened and clear. Stir in lemon juice and grated zest if tangy taste desired (recommended). Cool. Add remaining berries, except for 5 or 6 to use as garnish. Pour in baked pie shell. Arrange reserved berries on top and chill well. Before serving, top with ruffle of whipped cream. ********* FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Smokey Brie Spread Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a medium saucepan, bring water to a boil. Add rhubarb and sugar. Cook 5-10 minutes or until rhubarb is tender, stirring occasionaly. Remove from heat; stir in strawberries and ginger. Serve warm or cold. Yield: 6 servings. ce bacon in food processor or blender and process until finely chopped. Add remaining ingredients and process until smooth. Refrigerate until ready to serve. * Whip heavy cream with additional 1/4 t vanilla. Place rice and milk in top of double boiler or in pan over boiling water. Cook for 1 hour, or until tender, stirring occasionally. Stir in sugar. Add a little hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. 02173 0000002173 0000002173 In a bowl or food processor, beat or whirl cheese, sugar, and vanilla until well blended. If made ahead, cover and chill up to a day; drain off any liquid that accumulates in a bowl. Spread cheese mixture evenly over crust. Remove pan rim. Set tart on a serving plate and arrange 3 cups berries on cheese. Cut tart into wedges; offer remaining berries to add to taste. *** OATMEAL CRUST *** 1. In a food processor or with a mixer, whirl or beat butter/margarine, sugar, and water until creamy. Whirl or beat in flour and rolled oats. With floured fingers, pat dough over bottom of a lightly oiled and flour-dusted 9" cake pan with removeable rim. Bake in a 325'F. oven until rich golden brown, about 40 minutes. Let cool; if made ahead, wrap airtight and hold up to a day. 0000002178 0000002178 0000002178 0000002178 0000002178 0000002178 0000002179 0000002179 0000002179 0000002179 0000002179 Puree strawberries and strain through a sieve to remove seeds. Combine them with remainder of ingredients and freeze as directed. Makes about 3 quarts. This sherbet has a delightful fresh strawberry flavor. Try a scoopful in a glass of gingerale for a special treat. 0000002181 0000002181 0000002181 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002164 Place ingredients in blender and whip until smooth and frothy. Serve immediatelty. Makes 2 8 oz. servings 02182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002182 0000002183 0000002183 0000002183 0000002183 0000002183 0000002183 0000002183 0000002184 0000002184 0000002184 0000002184 * or fresh rasberries ( about 2 cups) Remove hulls from berries. In a blender container, place berries, orange juice, milk, and 1/4 c honey. Cover; blend 1 minute or till smooth. (If desired, strain rasberry mixture to remove seeds. ) Pour mixture into 9x9x2-inch pan. Cover; freeze 2 to 3 hours or till almost firm. In a mixer bowl beat egg whites with electric mixer on medium speed till soft peaks form. Gradually add 1 T honey, beating on high speed till stiff peaks form. Break frozen mixture into chunks; transfer frozen mixture to chilled large mixer bowl. Beat with electric mixer till smooth. Fold in egg whites. Return to pan. Cover; freeze 6 to 8 hours or till firm. To serve, scrape across frozen mixture with spoon and mound in dessert dishes. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR THE SOUFFLE: Rinse, hull and puree the berries. Puree the berries in a blender or food processor. Measure 2 cups puree. (Use any remaining puree for the sauce. ) Combine water and sugar in a 2-quart saucepan and bring to a boil over low heat. Cook until the syrup thickens, about 3 minutes. Increase heat and add puree, stirring to dissolve any sugar which may have hardened when the puree was added. Bring to a boil and cool. Thirty minutes before serving the souffle, preheat the oven to 400F and set a rack in the lower part of the oven. Spray a 2 1/2-quart oval gratin dish or rectangular glass baking dish with vegetable cooking spray and sprinkle the inside of the dish with sugar. Whip the egg whites with the salt until they hold a soft peak. Fold in the cooled strawberry puree. Pour the souffle batter into the dish and smooth the top of the batter with a metal spatula. Bake about 15 minutes, until well risen and lightly colored. Serve immediately. FOR THE STRAWBERRY-ORANGE SAUCE: While the souffle is baking, combine the sauce ingredients in the blender (adding any leftover puree) and puree. Place in saucepan and bring to a boil and reduce for a minute or 2. Serve with the souffle. Vary this souffle with other fruit or berries--use 2 cups of pureed, strained fruit as a substitute for the strawberries. i 15147 Ground cinnamon 0.50ts j 15147 GARNISH: fresh strawberry slices, mint sprigs, or kiwi slices In food processor fitted with steel blade, blend ingredients. Serve chilled. Add garnish to each serving. VARIATIONS: - substitute white or red grape juice for orange juice Calories 147 Lemon juice 2.00tb m 15147 Whipped cream 0.00 n Short Pastry: 1. To prepare pastry: Stir together flour and sugar. Mix in butter with fingers until smooth. With a fork, stir in egg yolks until dough holds together. Press dough with hands to make a smooth ball. Press dough into a 12-inch tart pan or flan pan with removable bottom. Bake in a preheated 300-degree oven 30 to 40 minutes or until golden. Let cool in pan. To prepare pastry cream: Beat cream cheese in a bowl with an electric mixer. Gradually blend in whipping cream. Add vanilla, lemon peel and lemon juice. Beat until mixture is like stiffly whipped cream. Add sugar and beat until well- blended. Chill, covered, up to 24 hours. To assemble tart: Wash berries and dry well. Boil jelly and Kirsch liqueur in a small saucepan until jelly "sheets" from a spoon into drops. Paint inside of shell with a thin coating of glaze, allow to set for 5 minutes. Reserve rest of glaze. Spread pastry cream in bottom of pastry shell. PI ace _ berries on cream with largest ones in center being sure to cover entire surface of cream. With a spoon or pastry brush, apply reserved glaze over the berries, warming up the glaze, if necessary, for easy spreading. Refrigerate until ready to serve, but no longer than 2 to 3 hours. Remove from pan to serve and cut into wedges. inger 0.25ts j 15149 Whole Canadian bacon 5.00lb Preheat oven to 400. Bake puff pastry shells according to directions. Cool on wire rack. Meanwhile, in medium bowl, with electric mixer on high, beat heavy cream and sugar until stiff peaks form. Im medium bowl, combine cheese and liqueur; beat until soft. Fold whipped cream into cheese mixture. Place a few strawberry halves on the bottom of each shell; fill with cream mixture. Top with strawbery halves cut into fan shape. In small saucepan, over medium-low heat, cook jelly with 2 tsp water until melted. Brush jelly over strawberries. Garnish with remaining strawberries. ight leaves 2.00 Green onions, finely 0.00 chopped 6.00 tb Olive oil 1.00 c Mushrooms, finely chopped 0.50 c Bread crumbs 0.25 c Grated Parmesan cheese 3.00 tb White wine 3.00 tb Lemon juice 0.00 Salt and pepper 0.50 ts Garlic powder 0.50 c CUSTARD SAUCE: Mix 1-1/2 tbsp. corstarch with 1/2 cup milk. Heat 1-3/4 cups of milk with 1/4 cup of sugar in a heavy saucepan or double boiler, just to the point of boiling. Remove from the heat. Stir in the cornstarch mixture until it's smooth. The cornstarch mixes better and without lumps if the milk is bone-chilling COLD. Cook, stirring constantly, until it thickens. It will thicken *fast*, so pay attention. Simmer for three minutes and remove from the heat. Beat in 1 tsp. vanilla extract and 3 beaten egg yolks. Cover and chill. THE TRIFLE: Split the angel loaf cake into 3 layers. Spread the jam between the layers and reassemble the layers. Cut the cake into 2-inch cubes. Arrange the cubes in a 2-quart serving bowl and sprinkle with the sherry or orange juice. Wash the strawberries and pick out 8 to 12 berries for later garnishing. Remove the hulls from the rest of the berries and slice. Spoon the berries over the cake. Pour the chilled Custard Sauce over the berries. Cover the mixture and refrigerate for an hour or more. Meanwhile, whip the cream to soft peaks. Add the sugar and vanilla and whip until it forms *stiff* peaks. Spread the cream over the custard. Garnish the top with whole strawberries (the green hulls against the red and white background is particularly pleasing to the eye). Sprinkle the entire thing with the almonds, if you have them. Chill and serve within a few hours. Don't try to save this too long. It will get soggy before long and the strawberries will get mushy. So eat it all at once. (TIP): Make the Custard Sauce first. Cover and refrigerate it until it's ready for use. Place on smoker grid and smoke for 1 to 1-1/2 hours. Notes ********** RECIPE ENDS ******** hes on the batter, pressing them lightly into the batter. Bake the cake in the middle of the oven for 1 1/4 hours, or until a cake tester inserted in the center comes out clean. Remove the cake Mix cornstarch in 2 tb cold water. Simmer strawberry juice, honey, lime juice and white wine until mixture thickens. Stir occasionally as it is cooling. Put strawberries and cream with chilled mixture and blend until smooth. Strain through a strainer. Mix in thawed cherries. Add a dollop of sour cream to each serving. Serve the cake warm or at room temperature with the whipped cream, if desired. Note: If you prefer, su Mash strawberries; set aside. Combine whipping cream and 1/2 c sugar in a medium saucepan; cook over low heat, stirring constantly, until sugar dissolves. Stir in strawberries and champagne. Pour mixture into a 13 x 9 x 2- inch pan; freeze until mixture is almost firm. Beat egg whites (at room temperature0 ands cream of tartar until foamy. Gradually add 1/4 c sugar, 1 Tbsp at a time, beating until stiff peaks form; fold into champagne mixture. Freeze until firm. Makes 1 quart. ///\oo/\\\ From the hearth in Sandee's Kitchen. ******** Title :Smoked Salmon Spread Serves :1 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Beat egg whites with salt until frothy. Add cream of tartar and beat until stiff. Add sugar, one Tbsp at a time, beating constantly until thick about 10 minutes. Stir in vanilla. Spread meringue in well-greased 8 inch-square baking dish. Place in preheated 450 F oven; turn off heat and close oven door. Leave meringue in oven at least 5 hours or overnight without opening door. Cool. Two hours before serving, spread whipped cream over top and refrigerate. Sprinkle almonds over whipped cream and arrange berries attractively over top. Gently sieve powdered sugar over berries. Serve immediately. Shallots 0.00 - peeled and thinly sliced 0.25 c Fresh coriander leaves 0.00 Lettuce for garnish 0.00 Crisp fried shallots (opt.) 0.00 - for garnish Instructions: COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Combine sugar, arrowroot, cloves, and cardamom; add strawberries, rhubarb, and a few drops of food color (if desired). (If frozen rhubarb is used, thaw, then drain thoroughly and use only 1/3 cup sugar. ) Mix well and pour into a buttered 1 1/2-quart baking dish. Mix remaining ingredients with pastry blender or fork until crumbly. Sprinkle over strawberries and rhubarb. Bake in a 350 F oven 40 to 35 minutes Serves 6. [ Spices of the World Cookbook by McCormick; 1979 ] Toss all ingredients. 6 SERVINGS (ABOUT 1-1/3 CUPS EACH); 115 CALORIES PER SERVING. GINGER-HONEY DRESSING Shake all ingredients in tightly covered container. move and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Combine and blend all ingredients for fruit base, put into 8" square glass baking dish. Make crumb mixture of topping ingredients and sprinkle over fruit. Bake at 375 F for up to 35 minutes. Check at about 25 minutes. The topping should be light brown on top, do not burn. Can be served with whipped cream, sour cream or yogurt on top. Garnish with crisp fried shallots. Notes ********** RECIPE ENDS ******** nky cauliflower flore Heat oil in Dutch oven over medium heat. Add onion and garlic; cook, covered, stirring occasionally, 8 minutes or until softened. Add tomatoes, thyme, sugar, salt and pepper, breaking tomatoes with back of spoon. Stir in the string beans. Simmer, covered, stirring occasionally, 25 to 35 minutes or until beans are tender. flour if the dough is sticky. shape into rolls and allow to rise until doubled in bulk. I usually do this on top of the dryer when it is in use. Then I bake at 375 deg Cut beans, crosswise, into 1/4 inch pieces. Boil with salt and turmeric until tender, about 10 minutes. Drain and set aside. Heat oil in a small saucepan or skillet. When oil is hot, lower heat and add chana dal, urad dal, mustard seeds, cumin, chili peppers and, if using, curry leaves. Stir, cooking until dal turns golden and mustard seeds pop. Remove from heat, add coconut, stir for a minute and mix into green beans. Serve warm. 00tb e * Seed and chop 1 medium Green Bell Pepper. Slice the bread lengthwise. Lightly butter the bread and wrap in foil. Bake at 350 degrees F for 15 minutes. Brown the meat and drain the excess fat. Add the onion, and cook until the onion is transparent. Remove from the heat and add the sour cream, worcestershire sauce, salt and pepper. Remove the bread from the oven and spread the meat mixture on each half. Arrange the chopped tomatoes and chopped green pepper on top of the meat mixture and top with the grated cheese. Place back in the oven and bake only until the cheese is melted. Serve hot. ts Grated Lime Rind 0.25 ts Onion Powder 1.50 lb Jicama, Unpeeled 0.50 ts Worcestershire Sauce 1.00 tb Ground Black Pepper 2.00 oz Smoked Salmon Cut Into 0.00 36 Thin Strips. 0.00 3 Lime Wedges Instructions: Combine Cheese, Lime Rind, Onion Powder & Worcestershire Sauce Preheat 10" microwave browning dish on 100% (HIGH) for 3 minutes. Add the cooking oil;swirl to coat dish. Add the beef,mushrooms,onions and garlic. Microwave,uncovered,for 3 to 4 minutes or until the meat is brown,stirring twice. Add water. Cook,covered,on MEDIUM (50% power) for 15 to 20 minutes or until meat is tender. Skim off fat,if necessary. Meanwhile,in a small bowl,stir together yogurt and flour. Stir in tomato paste and bouillon granules. Stir mixture into meat mixture. Cook,uncovered,on HIGH (100% power) for 3 to 4 minutes or until thickened and bubbly,stirring once every minute. Serve over hot cooked noodles or rice. Serves 2. cedure With Remaining Triangles. Pipe OR Spoon Aobut 1 t. Cheese Mixture Onto Each Triangle. Top With A Salmon Strip. (Fat 0. 8. Spray a 10x6x2 baking dish with Pam. Halve squash; discard seeds. Place squash, cut side down, in baking dish. Bake, uncovered, in 350 deg F oven 50 minutes. Meanwhile, for stuffing, in a skillet cook turkey, celery, and onion till meat is no longer pink and vegetables are tender. Drain off fat. Stir in salt, curry powder, and cinnamon; cook 1 minute more. Stir in applesauce and bread cubes. Turn squash cut side up in dish. Place stuffing in squash halves. Bake uncovered, 20 minutes more. MICROWAVE Directions: Place squash, cut side down in a 10x6x2" microwave-safe baking dish. Micro-cook on 100% power (high) for 6 1/2-8 1/2 minutes or till tender. Set aside. In a 1 qt casserole cook turkey, celery, and onion, covered, on high for 2-3 minutes or till turkey is no longer pink, stirring twice. Drain. Stir in curry powder, salt, and cinnamon. Cook 30 seconds more. Stir in applesauce and bread cubes. Spoon into squash halves. Cook, uncovered, on high for 3-4 minutes or till heated through. ************************************************************** Per serving: 306 calories, 23 g protein, 38 g carbohydrates, 8 g fat, 63 mg cholesterol, 384 mg sodium, 1171 mg potassium. aSZfrtw| Cut the stems and the tops (Just low enough to remove the pointy ends of the leaves) off of the artichokes. Mix cheese, garlic,and crumbs. Spread the artichoke leaves so you can fill each layer, from the outside in, with the crumb mixture. Place the artichokes in a pot with about 1-2 inches of water. Drizzle olive oil and lemon juice over the top of each artichoke. Cover and steam 45 minutes or longer, checking occasionally that the water has not completely evaporated. The artichokes are done when a leaf can be easily pulled off. NS ******** Title :Smoked Oyster Spread Serves :4 KeyWords :Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bake potatoes at 350 for 1 hour, or until thoroughly done. Cut each potato in half vertically. Remove potatoes from skin, being careful not to damage the skin. Place potatoes in bowl with sour cream and mash. Add chopped chives and 3 tbs. of cheese and paprika. Brown under broiler until cheese melts. Serve. Minced chives Instructions: Cream all ingredients except smoked oysters and chives. Add oysters and chives. Mix we Allow potatoes to stand at room temperature 2 to 3 minutes after baking. Cut a thin slice from the top of each potato. , Caution: potato will be hot. With a spoon, remove the potato pulp from each potato, leaving a thin shell. Mash potato pulp with a fork or potato masher. Add butter, milk, egg, salt, pepper and cheese. Whip potato mixture with a rotary beater or electric mixer until light and fluffy. Spoon mixture into shells and sprinkle with paprika. Place potatoes on a paper plate and heat, uncovered, in Microwave Oven 5 minutes. If desired, after cooking in Microwave Oven, potatoes may be placed under the broiler unit of a conventional oven to brown for a few minutes. Transfer from paper plate before browning. From _The New Deluxe Sharp Microwave Oven Cookbook_ Notes ********** RECIPE ENDS ******** * Pocket cut thru the center for stuffing. MAKE THE STUFFING: Combine all stuffing ingredients in a 4 qt. microwave-safe bowl. Stir well to blend. Cook, uncovered, on high for 20 minutes or until thickened (note: stuffing will turn into a black, tar-like mass ~- this is o. Cool to room temperature. Drain stuffing in a metal colander over a deep bowl to catch drippings. While draining, proceed with rest of dish. TO MAKE ROAST: Mix the garlic, cumin, cayenne, ketchup, soy sauce, and worcestershire sauce. Add drainings from stuffing; mix well. Using a spoon, stuff the stuffing into the pocket of the pork. Close the open end of the pocket with tooth picks or poultry skewers. Place the pork in a foil-lined roasting dish. Pour 1 cup of the sauce over the pork, covering it completely. Roast in a preheat 350 F. oven for about 45 minutes, basting 2 times and using half of the remaining sauce to baste each time. Remove roast from pan. Cover with aluminum foil and let it stand for about 15 minutes before you slice it. Heat pan drippings and sauce and serve along side of pork. Wash and soak mushrooms in warm water for 30 minutes. Combine ground pork, soy sauce, sherry, garlic, onion, ginger juice and sesame oil. Cover and set aside. Slowly heat deep-frying oil in wok; oil is hot enough when vigorous bubbles come up around a bamboo chopstick stood vertically in oil. Deep-fry beancurd squares until brown; drain. Cut beancurd squares in half diagonally. Use paring knife and spoon to make hollow pocket in beancurd. Fill pocket with a tablespoon or so of meat mixture; dredge meat face with cornstarch. Deep-fry each piece until face is brown and crusty; drain. Combine chicken broth, stuffed deep-fried beancurd, whole mushrooms and peas in clay pot. Bring to boil, cover, reduce heat, and simmer for 10 minutes. Uncover, return to boil, and thicken soup slightly with cornstarch paste. Add salt and pepper to taste. Serve. er :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Dice potatoes into 1/2 inch cubes. Cut off top of each pepper to make shells about 2 inches high. Remove seeds, keeping shells intact. Then tops; set aside. Par-boil shells in boiling salted water for 3 minutes and turn upside down to drain. In a large frying pan, melt margarine over medium-high heat. Add onion, potatoes, and chopped pepper; cook, turning until golden brown (about 8 to 10 minutes). Add coriander, cumin, mustard seeds, turmeric, salt and pepper during the last few minutes. Remove from heat and sprinkle with lemon juice. Arrange shells in a shallow, greased, baking dish. Pile potatoes into shells. Bake uncovered in a 350 degree F. oven 20 minutes. Makes 6 servings. ut 6. Tom Wineman to Lyn Ortiz Fidonet COOKING Echo MM Format by John Hartman Indianapolis, IN Oct. 1996 Notes ********** RECIPE ENDS ******** 23 In a medium bowl cover brown rice with hot water and soak for 3 hours. Drain. In a 2-quart saucepan combine rice, 3 cups water, and 1 1/2 t salt. Simmer covered for 40 minutes or until the liquid is absorbed. Add the dillseed, marjoram, and 1/2 t pepper. In a large skillet saute 1 1/2 cups chopped onion in 3 T hot vegetable oil until soft, about 6 to 8 minutes. Add paprika and garlic, continue cooking and stirring for 2 minutes. Stir in the rice mixture, eggs, bread crumbs, and parsley. Adjust seasonings to taste. Core cabbage and, in a large pot, blanch the cabbage cored-side-down in boiling salted water for 5 minutes or until it is softened. Drain. Remove 12 leaves and cut off one fourth of each leaf from the base. Arrange 1 leaf curved-side down on a square of dampened cheesecloth and place 3 T of rice mixture in the center. Wrap the leaf around the filling and twist the corners of the cheesecloth to form the leaf into a roll. Continue making rolls with remaining filling. Chop remaining cabbage to make 3 cups and, in a large frypan, saute with 1 cup chopped onions and 2 T vegetable oil until soft. Add tomatoes, vermouth, broth, tomato paste, sugar, 1/2 t salt and 1/4 t pepper. Simmer the mixture for 5 minutes, stirring occasionally. Adjust seasonings. Transfer cabbage-tomato sauce mixture to a large baking dish. Arrange the cabbage rolls close together in one layer on the sauce. Spoon some of the mixture over the rolls. Bake at 325 degrees F for 1 1/2 hours. Baste rolls 4 to 5 times during cooking. Let the dish cool. Cover and refrigerate overnight. Remove cheesecloth. Heat in preheated 350 degree oven for 30 minutes before serving. Ice Cream 23842 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 15137 Gingered Holiday Chutney Relishes Cut a slice off the top of the cantaloupe, scoop out the fruit with a melon-ball cutter. Marinate the melon balls in wine until time to serve. In the meantime, blend together cheeses and cream. Season to taste with salt and pepper. Pile the cheese mixture lightly into the cantaloupe shell. If it does not fill the shell lower the rim of the shell by cutting with knife in jagged edges to form a "basket edge. " To eat, spear melon balls with toothpicks, and dip them into the cheese mixture for a very pretty, refreshingly different appetizer. Makes about 1 cup cheese mixture and about 20 melon balls. Serves :6 KeyWords :Pork Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place bread, covered by water in a a small saucepan and let it soak for 5 minutes. Drain excess water, place saucepan over high heat and cook, stirring till bread has become a pap, the consistency of cooked cereal. Separate celery stalks and remove stringy fibers. Cut into 36 2 1/2 inch pieces. Place in a saucepan with 1 tsp salt. Add water to cover, bring to a boil and cook, covered for 25 to 30 minutes. Drain and let cool. Place cooked bread and meat in a bowl. Add 1 egg, 1 Tbsp parsley, 1 tsp salt and1/8 tsp pepper. Mix well to combine. Divide into 18 small balls. Place 1 ball between two pieces of celery and press so that they hold together. Roll in flour and lay on a piece of wax paper. Continue until all the meat and celery have been used. Beat the remaining eggs with a pinch of salt. Heat 1/2 cup oil in a frying pan; dip stuffed celery in beaten eggs and fry until golden on all sides. Place in a large skillet in a single layer. Add garlic, tomatoes, 3 Tbsp oil, remaining parsley and small amounts of salt and pepper. Place over medium heat and cook, covered for 25 to 30 minutes. SERVES: 4-6 Note: You may prepare stuffed celery a day ahead of time. Reheat a moment before serving, it actually tastes better than when served immediately after cooking. ach square together so that the biscuits stick together while baking. Place biscuits on ungreased baking sheet. Bake for 15 to 20 minutes until g Cut each breast in half, remove bones. Leave skin on. With a mallet, pound breasts until 1/4" thick. Chop mushrooms, cut pea pods into thin strips. Cut carrote crosswise in half, mince onions. Saute vegetables until tender, remove about 1/2 cup veggies, set aside. Put remaining ingredients in bowl and add bread torn in pieces with 2 tsp. water and 1/4 tsp salt. Spoon mixture into each breast, fold over, fasten with toothpicks. Add oil to skillet, cook chicken until brown, add chicken bouillion and 3/4 cup water. Heat to boiling, simmer about 20 minutes. Add a cup of milk and 1 TBS flour to make sauce. Add Vegetables. 0.50ts j 11992 Active dry yeast 1.00pk k 11992 Water 0.75c l 11992 Butter Wash and dry the chicken, reserving the liver, and set aside. In a medium saucepan, heat the oil or butter and saute the almonds and liver, then remove with a slotted spoon. Chop the liver and set aside with the nuts. Add the rice to the fat in the pan and saute over medium heat, stirring constantly, then pour in the wine, water, salt, cinnamon, and sugar. Cover and cook for 12 minutes, or until the rice is almost tender. Stir in the almonds, liver, and currants and remove the pan from the heat. Spoon the stuffing into the large cavity of the chicken and close tightly with skewers. Truss the chicken and brush the surface lightly with melted butter or oil. Set in a baking pan, breast side up, and bake for 1 1/4 hours, or until tender, in moderate oven (350 F), turning with 2 wodden spoons every 20 minutes and basting frequently with drippings. Remove the stuffing from the cavity and transfer to the center of a warm platter. Carve the chicken and arrange around the stuffing. Serve warm. Note: For a popular mainland version, substitute pine nuts, nutmeg, and a little chopped celery and parsley, and soaked bread for the almonds, cinnamon, and rice. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Chiles Salt To Taste Chiles - Chop half the olives, slice the other half and reserve for mole. Mix chopped olives, ricotta and Jack cheeses. Slice down one side of chiles; remove seeds and spoon in filling. Put 1/8 inch hot water in baking pan. Place chiles in pan cut side up; cover with foil; bake at 350 degrees for 30 minutes. Serve with mole sauce. Mole - Saute onion in oil 2 minutes. Add remaining ingredients plus reserved sliced olives. Simmer five minutes. Makes 4 servings Saute' vegetables until wilted,season to taste with salt and red pepper. Mix bread crumbs,flour,eggs,green onions,and parsley. Combine with other ingredients and fill crab shells. Dip in a batter of egg and milk,then in flour and finally in bread crumbs. Fry until golden brown. Auxiliary with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist International of Pocomoke Arrange frankfurters side by side. Using a large needle and string, sew through all the frankfurters 1/2" from the top. Using a second piece of string, sew through all the frankfurters 1/2" from the bottom. Tie the ends of the top string together, bring the first and last frankfurter of the row together. Repeat with the bottom string. Stand frankfurters on end to form a crown. Fill the center with sauerkraut. Bake in a moderate oven (375F) for about 20 minutes. Serves 10. From the Dallas Morning News, 4/25/9 2. Terry K. Toedt (GTKG62A) 0 Butter, melted 60.00g h 15120 Eggs 2.00 i 15121 Onions, chopped 1.00lb a 15121 Ripe bananas, put through a 6.00 Preheat oven to 400F/200C. Slice eggplants in half & rub oil lightly over the skin. Place face down on a greased tray & bake 1 hour. Leave to cool. Scoop out the insides & blend with the almonds, onion, garlic & parsley. Season well & chill thoroughly. Cut cumcumber into 8 x 1 inch rounds. Scoop out the middle of each round to form a small case, be careful not to cut all the way through. Either leave the cases raw or blanch in boiling water for 5 minutes. Fill cucumber chunks with the eggplant pate. Line a serving platter with lettuce & edge this with tomato slices. Put cucumber cases in the centre & garnish with lemon & parsley. Sarah Brown, "Vegetarian Kitchen" 15121 Fresh or unsweetened canned 2.00c h 15121 Pineapple juice 0.00 i 15121 Salt : DOUGH: Stir the brown sugar into 1/2 c of the warm : water. Dissolve the yeast in the water and sugar and set : aside for at least 5 minutes. INto a large bowl, sift : together 4 c of the flour and the salt. Make a : deepression in the middle of the flour and add 3 : T of the olive oil and the remaining 1 c of : warm water. STir in yeast mixture. Work the ingredients : into a dough with your hands. Gather dough and place on a : floured board. Knead for 10 minutes. Place dough in a : clean bowl rubbed with some of the remaining 1 T : olive oil. Moisten top of dough with oil as well. Cover : with clean, damp cloth and put in a warm place to rise for : 1 1/2 hours. : SAUCE: Heat oil in a heavy pan. Add chopped onions and : garlic and cook over medium heat until transparent. Add : tomatoes, chopping them up with a spoon. Add basil, : oregano, salt, sugar, tomato paste and a few grindings of : black pepper. Stir together and simmer for about 40 : minutes. For a smooth sauce, run through blender or food : processor, in batches, carefully. Cool. To assemble pizza, : split dough in half. Roll 1 portion into a circle large : enough to fit a 14 inch pizza pan, dough should overlap : sides. Layer, beginning with the mozzarella cheese, : slightly less than 1/4 of the cheese; mushrooms and other : favorite ingredients. Roll out second piece of dough to : form top crust. Place over ingredients and pinch edges of : dough layers together. Spread tomato sauce over entire : second layer. Add remaining mozzarella, pepperoni and the : parmesan cheese. Preheat oven to 500 degrees and bake on : middle rack for 25 minutes. Allow to cool for a few : minutes before cutting. You'll need 28 pieces of cheese to equal the number of slices of bacon. Cut the cheese into 1 in. Cut out the centre of each fig & place a walnut half inside. Cut open the adtes & do the same. Roll each stuffed fruit in shredded coconut. Make as many as you want. "Sundays at Moosewood Restaurant Cookbook" e. Press the bacon firmly to hold the cheese in place. Cut each piece of tomato and each piece of bread in half. Heat the 1/3 cup of oil in a large skillet. Brown bread on both sides. Preheat oven to 350F. In a 10 inch skillet, melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add the scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 min. Remove from heat and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to the vegetables and mix well until ingredients are moistened. Spoon 1/4 of the vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to an 8 x 8 x 2 baking pan, spoon any remaining ingredients over them. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tb. lemon juice. Bake until fish flakes easily when tested with a fork, 15-20 minutes. Serve sprinkled with remaining parsley. Bake the skewers until brown on top. Serve immediately ile very hot. Preheat oven to 350F. In 10-inch skillet melt the margarine; remove 1 tablespoon and set aside. Heat remaining margarine until bubbly and hot; add scallions and bell pepper to skillet and saute over medium heat until vegetables are softened, about 3 minutes. Remove from heat and let cool slightly. Add the bread crumbs, egg, 1/4 cup parsley, and the seasonings to vegetables and mix well until ingredients are moistened. Spoon 1/4 of vegetable mixture over each fillet and roll fish to enclose. Transfer stuffed fillets, seam side down, to 8 x 8 x 2-inch baking pan; spoon any remaining stuffing mixture around fillets. Drizzle reserved margarine over fillets and sprinkle each with 1/2 tablespoon lemon juice. Bake until fish flakes easily when tested with a fork, 15 to 20 minutes. Serve sprinkled with remaining parsley. Makes 4 servings, 1 stuffed fillet each. j 15101 Sugar 2.00c In a skillet, heat oil and saute onion and mushrooms until soft. Add parsley and spices. Tranfer to a bowl. Mix in peas and rice. Preheat oven to 350 degrees. Line a 3-quart baking dish with a few grape leaves to keep stuffed leaves from sticking and burning. Place 1 heaping tablespoon of rice mixture (more or less depending on size of leaf) in the center of a grape leaf. Fold in sides, then roll leaf from stem to tip. Place in casserole. Repeat procedure with remaining grape leaves until rice mixture is used up. Pour water in bottom of dish (to prevent sticking and drying out). Bake for 25 minutes. Serves 12 as an appetizer, 6 as an entree. Per appetizer serving: 91 cal. ; 3g prot. ; 2. 5g fat; 14g carb. ; 0 chol. ; 94mg sod. From _Vegetarian Times_, March 1992 alt 1.00 t Light soy sauce 1.00 T Oil Instructions: Take breasts and bone, skin and cut into 1/4" thick bite size chunks. In a bowl combine chicken with the remaining ingredients, mi Drain Leaves and Rinse Under Cold Water & Drain Again. Half Fill a Large Saucepan With Water, add the Rice and Boil for 10 Min. , Then Drain and Mix With the Onion, Parsley, Tomatoes, Pine Nuts, Raisins, Cinnamon or Allspice, Garlic & Pepper To Taste. Palce a Heaping Teaspoon Of the Filling on Each Leaf. Fold the Edges Over and the the Little Bundles Side By Side in a Frying Pan With a Lid. Mix Together the Oil and Water and Pour Over the Grape Leaves. Sprinkle a Little Lemon Juice on Top. Cook Covered Over a Very Gentle Heat for 2-2 1/2 Hours until the Rice and Leaves Are Tender. add More Water If Necessary. Cool, Then Chill. Arrange the Stuffed Leaves on a Large Plate or in a Shallow Basket With a Bowl Of Yogurt & Mint Dressing in the Middle To Dip the Leaves Into. Garnish With Lemon Slices. Yogurt & Mint Dressing: About 1/2 C. Of Yogurt and 2 T. Chopped Mint Mixed Together. tarts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cut cheese into slices 1/2" thick and the length of the chili. Make a small slit in chili just big enough to insert cheese(you can also poke in some slivers of onion at this point). Dip in batter and fry in hot oil or lard until golder brown. Drain and serve. May be garnished with green chili sauce if desired. To make batter, combine flour, baking powder, salt and cornmeal. Blen milk with egg;then combine milk and egg mixture with dry ingredients. Add more milk if necessary for smooth batter. Using a spoon, dip stuffed chilies in batter. a bit of a zip from the fresh ginger. Crystallized ginger is candied ginger root, usually available at Asian markets in plastic bags. It will keep indefinitely in a cool place. Serves 4 to 6 Special equipment: ice cream maker In a saucepan, simmer the water, sugar, and ginger for 3 to 4 minutes, stirring occasionally, to make a light syrup. Set aside to cool for 5 minutes. In another saucepan, scald (but do not boil) the milk and cream. Remove the pan Cut each jalapeno pepper in half lengthwise and remove veins and seeds. In a small bowl blend the cream cheese, eggs, and mayonnaise. Stir in the onion and garlic salt to taste. Stuff pepper halves with cheese mixture. Chill before serving. xture to the heat, either in a double boiler or on a heat diffuser. Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should _not_ be heated to a simmer or boil. Cool and prepare according to your ice oil for deep-frying Slit the sides of the peppers, and scrape out the seeds. Stuff with triangular pieces of cheddar cheese cut to fit the individual peppers. Dip peppers in an egg wash then into a mixture of half cornmeal and half flour. Repeat, and allow to dry for about 15 minutes. Deep fry in hot fat until the peppers are lightly browned, and the cheese is just melting. Drain on absorbent paper, and serve. You can also use a crabmeat or shrimp salad stuffing for these. hard-boil 6 eggs, and remove the yolks. Mash with: a dash of hot pepper sauce like Tabasco. Whip it up real good, and stuff it back into the eggs. Then put a single caper on top of each one. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash the liver in cold salted water and dry well. Make an incision in the thickest part, using a sharp knife. Fill with bread stuffing. Season well with salt and pepper and dredge with flour. Place in roasting pan and place strips of salt pork on top. Add a little water and roast at 450-F for 15 minutes. Reduce heat to 350-F and continue cooking for 45 minutes. Serve with cooked spinach and baked potatoes. tb Garlic; minced 1.00 bn Scallion; chopped 2.00 Preheat oven to 350F. Mix the meat, bread crumbs, egg, A-1 sauce, ketsup, garlic, dill, basil, milk, onion and bbq sauce together. Make a large ball, and separate in two halves. Put the first half in a non-stick sprayed baking dish. Create a valley in the center, not too near the edges. In the valley, place the cheeses, mixed together. With the second half,flatten and form it over the top of the bottom half. Seal the edges. Bake for 1 - 1 1/2 hours or until done. ey will not bu Preheat the oven to 350 F. Gently clean the mushrooms with a damp cloth. Remove the stems and chop them finely. Heat the oil (or water) in a skillet. Add the onion and cook until golden. Add the garlic and cook 1 minute more. Add the chopped mushroom stems, basil, oregano, and parsley, and cook 5 minutes, stirring, occasionally. Add the bread crumbs, petter, soy sauce, and sherry, and heat, stirring for 2 minutes. Add additional salt and pepper if needed. Place the mushroom caps, open side up, in a lightly oiled baking dish. Fill each cap with the bread crumb mixture, forming a mound with your fingers. Bake for 15 minutes and serve hot. boils and thickens. Serve immediately. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased a * Use Montery Jack Cheese in this recipe. Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps, topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place 1 in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. d combine with other ingredients. Mix well. Pour into well-greased muffin pans and bake at 350-F about 20 minutes. 00oz d 16988 Powdered sugar 1.00c * Use Montery Jack Cheese in this recipe. Cut stems from mushrooms; finely chop enough stems to measure 1/4 cup. Heat margarine in 10-inch skillet just until bubbly. Place mushroom caps topsides down, in margarine. Cook uncovered until mushrooms are light brown; remove mushrooms with slotted spoon. Cook and stir onion in same skillet until tender; stir in wine. Simmer uncovered 2 minutes. Mix in chopped mushroom stems and remaining ingredients except cheese and mushroom caps; cool slightly. Shape mixture into 24 small balls; place one in each mushroom cap. Sprinkle with cheese. Set oven control to broil. Place mushroom caps on rack in broiler pan. Broil with tops 3-4 inches from heat until cheese is melted, about 3 minutes. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blend all ingredients except mushrooms. Clean mushrooms and remove stems. Fill mushroom caps with mixture. Sprinkle top with bread crumbs. Bake at 350F for 10 minutes in a shallow buttered dish until hot and bubbly. Minced water chestnuts 0.25 c Minced scallions 0.25 c Minced onions 1.00 Egg 1.00 ts Pepper 1.00 ts Salt Instructions: Boil wrapper. Preheat oven to 325F. Remove the stems from the mushrooms and reserve them for another recipe. If you want you can mince some of the stems and include them with the stuffing mix. Combine the bread crumbs with the sour cream and mix until well blended. Add onion and green peppers. Mix well. Fill each mushroom cap with the stuffing mix and place on a cookie sheet. Bake for 20 - 30 minutes or until hot. Remove from oven. Garnish with sliced olives and serve as a great appetizer. CAUTION: Since mushrooms contain a large amount of water it is necessary for these little beauties to cool a little before eating. The very hot water in them can cause burns to the mouth and then your guests can't enjoy the entree l are more like 1/2 to 1 inch thick) and the filling can be just about anything. I have done these with leftover meat and a few vegetables,such as mushrooms, celery etc. Notes Cook chicken in boiling salted water until tender. Drain, reserving broth. Remove skin and bones and dice meat finely. Rinse and dry mushrooms. Remove, finely chop and reserve stems. Sprinkle mushroom caps with lemon juice. Melt butter and add stems and garlic and cook 10 minutes, stirring now and then. Add 2 to 3 tablespoons reserved chicken broth and parsley. Season to taste with salt and pepper. Add chicken and egg yolk and mix. Spoon into mushroom cavities. Arrange on lightly greased baking sheet and sprinkle with bread crumbs. Bake at 350 F 15 to 20 minutes. Serve hot. pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a smal Oven method: (27 minutes cooking time) Melt butter in small skillet over medium heat, about 1 minute, add onion, green pepper, and celery. Saute' until tender, about 6 minutes. Combine onion mixture, cream cheese, bread crumbs, salt, pepper, lemon juice, and worcestershire sauce in bowl. Mix well. Fill mushroom caps heaping full of mixture. Place in greased 8 inch square baking pan. Sprinkle with paprika. Bake in 350-degree oven for 20 minutes. Serve with coctail picks. ili oil. Pour the s ** Substitution: 1 t Dried Dill Weed. Preheat oven to 350 degrees F. Remove and finely chop mushroom stems. In medium bowl, combine chopped mushroom stems, vegetable recipe soup mix, crabmeat, sour cream or plain yougurt, bread crumbs, dill, hot pepper sauce, and pepper. Set aside. On lightly greased baking sheet, arrange mushroom caps; stuff with crabmeat mixture, then brush with butter. Bake 15 minutes or until tender. Makes about 12 appetizers. MAKE AHEAD DIRECTIONS; Mushrooms can be partially prepared up to 1 day ahead. Simply prepare and stuff as above. Cover and refrigerate. To serve, brush with butter then bake as above. rds : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This recipe makes a pretty and delicious delicious summer dessert. Gather the flowers when they are just fully ripe and fresh. Avoid washing them if possible, but do ensure that they are unblemished, free from pesticides and have no hidden insects lurking behind the flower spur. Lightly beat the sugar into the ricotta cheese and add the almond extract. Toast the chopped almonds in a hot oven or under a broiler, watching carefully to make sure they do not burn. Leave them to cool. Fold the whipped cream into the cheese mixture and add the toasted almonds. Taste and adjust sweetening and flavoring, if desired. Take small spoonfuls of the mixture and stuff each flower. Arrange the flowers on a serving plate. Serve as a dessert or afternoon snack with crisp cookies, a fresh fruit sauce or a colorful mixed fruit salad. 8939 Salt 1.50ts Slice the stems off the okra & the very tip at the other end. Slit each pod lengthwise, leaving 1/4-inch unslit at both ends. Be careful not to cut the pods completely in half. Combine the crushed coriander, cumin & fennel seeds with the balck pepper, garam masala, cayenne, asafetida, almonds, lemon juice & 2 tb of ghee. Blend well, using your fingers if necessary till you have a dry oatmeal type texture. Using a butter knife, put about a 1/4 ts of the stuffing into each okra pod, then press the edges closed & set aside covered till you are ready to cook. Place the rest of the ghee in a large skillet & heat till hot. Add the stuffed okra pods & spread out in one layer. Keeping the heat moderate, cook for 5 minutes, covered. Gently turn the okra to ensure even cooking. Continue this for 20 to 25 minutes or until the okra is completely cooked. Place the okra on paper towels & toss with salt. Serve piping hot. Yamuna Devi, "The Art of Indian Vegetarian Cooking" Scald peaches in boiling water for 1 minute to loosen skins. Drain, peel, cut in half and discard the pits. Brush the fruit with lemon juice to prevent discoloration. With a grapefruit spoon or melon scoop, remove about half of the pulp from each peach, leaving a sturdy shell. Brush the insides of the shells with more lemon juice. Chop the pulp. In small bowl, combine the raisins, honey, vanilla, lemon rind and cinnamon. Add the peach pulp. Fold in just enough yogurt to bind the stuffing together. Divide the stuffing among the peach halves. Serve immediately. 0.00 8941 Soup meat 3.00lb 8941 Egg 4.00ea 8941 Butter 2.00tb Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Robert F. Lewis 1.00c 8941 Salt 0.50ts Salt and pepper to taste A plantain is similar to a banana. Bring a quart of salted water to boil in a large saucepan. Add plantains that have been cut in half, and the ends chopped off. boil for 20 minutes. Drain, peel, and mash together with butter and cornstarch. Allow to cool slightly. Heat deep frying oil to 375 degrees (F. Coat the palm of your hand with a little cornstarch and spread some mix on it, forming a nest in the center. Place some of the shredded cheese in the middle and shape into balls. Deep fry until golden brown. leaned 0.25 ts Marjoram 0.75 c Sweet butter, room 0.00 temperature 1.00 tb Brandy 2.00 tb Dry sherry 2.00 tb Chopped truffles (optional) Instructions: Simple Pate xxxxxxxxxxx salt and pepper to taste Cover chicken livers with water, salt lightly and birng to boil. Draim immediately and rise livers in cold water until chilled PEEL THE PRAWNS. Using a small knife, make a deep slit down the back. Remove and discard the vein and set 6 prawns aside in the refrigerator. Heat the olive oil in a small skillet over medium heat, add the onion and garlic and cook, stirring, 2 minutes. Remove from heat and scrape into a food processor. Add the bread crumbs, parsley, smoked salmon, 2 leftover prawns and egg white to the blender and blend until smooth. Scrape the mixture into a small bowl. Remove the prawns from the refrigerator and lay them flat on a work surface. Spoon some stuffing into each prawn and lightly press the sides together around the stuffing. Preheat a broiler. Arrange stuffed prawns in a small ovenproof dish, pour in the wine and place under the broiler for about 4 minutes or until prawns and stuffing are completely opaque in color. Remove from the broiler and transfer the prawns to a serving plate. Stir the butter into remaining liquid in the broiling pan and pour over the prawns. Serve immediately. Shuck quahogs and chop meat. Wash shells. Cook mushrooms and onions until tender in butter. Blend in flour and seasonings. Add chopped clams and cook until flour is thickened, stirring constantly. Grease clam shells and fill with mixture. Blend butter and crumbs and sprinkle over filling. Bake in 400 degree oven for 10 minutes. 0000011938 0000011938 0000011938 0000011938 0000011938 0000011938 0000011939 0000011939 0000011939 Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350F. 0000011941 0000011941 0000011941 0000011941 0000011941 0000011942 DIRECTIONS: Wash and dry rabbit. Chop onions and fry gently in 2 oz of the butter. Peel apples and chop; add to onions and fry until soft. Mix onions, apple and butter with all other stuffing ingredients, and brown quickly in remaining butter. Place rabbit in a casserole, stuff, surround with excess stuffing, add well-seasoned stock, and cook for 1 3/4 hours, or until tender, at 350 degrees. 0000011944 0000011944 0000011945 0000011945 0000011945 * These are approximate sizes. Recipe called for 1 small jar of Cut the tops off of the rolls and hollow them out leaving a thin shell. Grind all of the ingredients and bread in a meat grinder or food processor and stuff back into the rolls. Place the tops back on the rolls and secure with tooth picks. Bake on an ungreased cookie sheet at 350 degrees F. for about 45 minutes. Serve Hot. 0000011949 0000011949 0000011949 0000011949 0000011949 Mix together all ingredients except sea bass and oil. Cut 3 diagonal slits on each side of fish. Place 1 tablespoon stuffing mixture in each slit. Fill cavity of fish with remaining stuffing mixture. Place fish in ungreased 12x7 1/2x2-inch baking dish. Drizzle with oil. Bake, uncovered, at 350F for 30 to 40 minutes or until fish flakes easily with fork. Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 METHOD: After washing the hearts, cut away the veins and gristle and prepare the stuffing. Just saute` the onion and bacon for a minute or two, then add the rest of the ingredients and bind everything together with the beaten egg. Push the stuffing into the hearts and sew up. Put them in a baking tin with a little stock and back for about 2 hours, basting often, in a moderate oven 325^, or Mark 3. Serve with gravy and redcurrant jelly. Serves 4 to 5, cooking time 2 hours. am and almond extrac Peel and devein shrimp, leave tails on; set aside. Melt margarine in a skillet. Add onion, celery, green pepper and seasoning; saute until tender. In a medium bowl combine vegetable mixture with crab/shrimp meat, 1/4 cup crumbs, 1 beaten egg, mayonnaise and mustard. Mix well and set aside. Split each shrimp lenghtwise on underside almost all the way through and almost to the end of the tail. Place about a tablespoon of stuffing mixture in the center of each shrimp, holding each shrimp in your hand and squeeze to hold together. Roll each shrimp in bread crumbs, dip in beaten egg and roll in crumbs again. Fry rapidly in deep hot fat about 5 minutes. lined with wax paper. Bake at 350-F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting. Notes ********** RECIPE ENDS ******** table mixture and all of the meats and blend everything In a large mixing bowl, mix the pork, bamboo, chestnuts, pepper, garlic, coriander, sugar and fish sauce. Refigerate for 1/2 hour. Stuff the raw squid with the prok mixture, so that they are puffed and cylindrical. Place the stuffed squid on a flat steamer or steam tray and steam for 8-10 minutes, or until squid turns opaque white. Remove from heat and set aside while preparing the sauce. Preheat oven to 450F. In a saucepan, melt butter over low heat. Add the tomato sauce, stirring to blend. Stir in the wine, black soy sauce, sugar and pepper. Bring to a boil and add one cup water. Return to a simmer for 5-7 minutes. While the sauce is simmering, arrange the steamed squid in a single layer in a deep casserole dish. Pour the sauce over the squid and cover. Bake for 30 minutes, serve with steamed rice. up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. Notes ********** RECIPE ENDS Clean the squid under running water. Remove clear inner quill, pull away the head and tentacles, then cut off the tentacles just above the head. Pull off the skin, discarding the little flaps. Wash squid thoroughly. Very finely chop the tentacles and saute in the vegetable oil with the meat, cabbage, bean sprouts, green onion and garlic. Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely. Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pepper. Fill the squid with the prepared stuffing, securing the opening with wooden picks. Set in a lightly oiled dish, sprinkle on a little extra sesame oil and steam over rapidly boiling water for about 20 minutes. Remove from the steamer, cut the squid into thick slices and serve with Vinegar/Soy Dip. Alternatively, the squid can be steamed for 10 minutes, then deep-fried until crisp and golden on the surface in a mixture of 4 parts vegetable oil to 1 part sesame oil. Vinegar/Soy Dip: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions. From Asia The Beautiful Cookbook. Typed by Syd Bigger. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Meat should be 1/2-inch thick. Use meat mallet to pound the steak to 1/4-inch thickness. In a 2-cup measure micro-cook 4 t water and 1 T butter or margarine, uncovered, on 100% power about 45 seconds or until butter is melted. Stir in stuffing mix, carrot and green onion. Spread mixture to within 1/2-inch of the edge of the meat. Roll up jelly-roll style starting with the narrow end. Tie steak with string or use wooden picks to secure. Place meat, seam side down, on a nonmetal rack in a shallow baking dish. Micro-cook, uncovered, on 50% power for 4 minutes. Meanwhile, stir together 1 t water and 1 t kitchen bouquet. Brush over the meat roll. Turn meat roll over. Brush again with kitchen bouquet mixture. Micro-cook, uncovered, on 50% power for 4 to 7 minutes more or till meat is done, rotating dish every 2 minutes. For the sauce, in a 2-cup measure micro-cook 2 t butter or margarine, uncovered, at 100% power for 30 to 45 seconds or until butter is melted. Stir in flour. Add 1/2 c water, sherry. 1 t kitchen bouquet, and beef granules; mix well. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Slice meat roll into 1/2-inch thick slices. Remove string or wooden picks. Serve sauce with meat. Vera Gewanter, "A Passion for Vegetables" Notes ********** RECIPE ENDS ******** t and set aside. Cut the pineapple slices into quarters. Take bread dough and spread out by hand almost to each side of a greased 9 x 13 inch cookie sheet. Place a layer of ham, lengthwise in the middle of the bread, top with cheddar cheese, then a layer of chipped beef, then layer of mozzarella, a layer of pepperoni and then parmesan cheese. Parmesan also may be sprinkled between each layer. You will have meat, cheese, meat, cheese, etc. Cut 8 even strips of the bread on both sides of the meat layer, cutting from outside edge, toward the filling. Start at one end and alternating each side, fold the bread strips over the meat layers. When done it should look like an oversized stuffed french bread. Sprinkle garlic powder on top and bake at 375 degrees for 25 minutes. Cut into desired slices and serve. ENDS ******** 0.75ts 2667 Thyme 1.50ts 2667 Depending on size of squash, allow 1/2 per person. Parboil whole squash in salted water until tender. Remove, slice in half lengthwise. Scoop out center of squash and place in bowl an equal amount of finely diced yellow cheese. Add a little cream or milk, salt & pepper lightly, and return to squash shell. Top with fine bread crumbs, dot with butter, and bake until cheese is melted. imento-StuffedOlives;Sliced 3.00oz Scoop out tomatoes carefully. Toast bread and cut into 1" cubes. Pour 2 tsp anchovy oil (from can) onto bread, mash anchovies and mix with bread cubes and inside of tomatoes. Add lots of parmesan cheese (approx 1/4 cup) to prevent mixture from getting too wet and soaking up too moisture from inside of tomatoes). Stuff tomatoes with mixture. Sprinkle parmesan on top. Put in square pan, surround with 1/2" water. Bake 30 minutes at 375F. 0lb Another appetizer/side dish. Use large firm tomatoes. Cut the top off the tomato and scoop out the insides (pulp) with a spoon. Be careful not to puncture the sides or the bottom and leave enough pulp on the insides to support the empty tomato shell. Save the tomato pulp in a mixing bowl. Add spices and diced or shredded cheese to the tomato pulp and mix. Place pulp/cheese mixture into the tomato shell. Bake in dish at 350o for 10 to 20 min. Ingredients: Oven Temp:0 Mix ground meats, egg, bread crumbs, lemon juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary, basil, and 2 cups water. Bake in a covered casserole at 325 degrees F for 2 hours or until veal is tender. Slice veal and serve immediately. sugar is dissolved. Serve hot. SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover an Cut zucchini lengthwise in halves. Scoop out pulp, leaving 1/4-inch wall; chop pulp and reserve. Place zucchini shells cut sides down in dish. Cover loosely and microwave on high (100%) until crisp tender, about 5 to 6 minutes. Cover and microwave reserved pulp, the onions and margarine in a 1 1/2-qt casserole or bowl on high (100%) until tender, 6 to 7 minutes. Stir in bread cubes, cheese, tomato, salt and pepper. Turn zucchini shell cut sides up; spoon mixture into shells. Cover loosely and microwave on high (100%) until hot, 2 to 3 minutes. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. 4. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. SERVE AS A VEGETABLE MAIN COURSE. WHILE THE SQUASH IS BAKING YOU'LL HAVE MORE THAN ENOUGH TIME TO MAKE A TOMATO SALAD. Preparation: 15 min Cooking: 15 min Calories per serving: 125 1. Preheat the oven to 400F. Cut the squash in half lengthwise and scoop the seeds out of each half with a teaspoon. Mix together the corn, cottage cheese, salt, pepper, and green onions. Spoon the mixture into the squash halves, mounding it slightly. Top with Parmesan chhese. Place the squash in a buttered 8 x 8 x 2 baking dish and bake, uncovered for 15 minutes, or until the squash is tender and the cheese topping has melted. YOU CAN ALSO USE YELLOW SQUASH QUICK, THRIFTY COOKING, READER'S DIGEST es, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. 7. Bring to a boil and simmer, uncovered, f Preheat oven to 450F. Trim off the ends of each zucchini. Cut each in half crosswise. Cut each piece in half lengthwise. Scoop out the centers, leaving a shell at least 1/4-inch thick. Reserve and finely chop the scooped-out portions. There should be about 1-1/2 cups. Pour enough water to cover the shells into a saucepan and boil. Add the shells and simmer 2 minutes. Drain thoroughly. Clean and finely chop mushrooms. There should be about 2 cups. Heat butter in heavy skillet and add onions and garlic. Cook briefly, stirring, and add mushrooms and lemon juice. Stir and cook one minute. Add the chopped zucchini, thyme, salt and pepper. Cook about 3 minutes until the excess moisture evaporates. Spoon and scrape the mixture into a mixing bowl and let cool slightly. Add 1 cup of the bread crumbs, the parsley, 2 tablespoons of the cheese and blend thoroughly. Stir in the egg yolk. With 1 tablespoon of the oil, brush the inside of a baking dish big enough to hold the shells in one layer. Spoon an equal portion of the filling into each shell and smooth over the top. Blend the remaining 2 tablespoons bread crumbs with the remaining 2 tablespoons cheese and sprinkle over the top of the stuffed zucchini boats. Sprinkle evenly with the remaining 2 tablespoons oil. Place the dish in the oven and bake 25 minutes. Serve immediately. NOTE FROM ME: I cut the finished zucchini in half to serve more people before "saucing". Recipe from Pierre Franey's column, "The 60 Minute Gourmet". Cut tops off peppers and clean inside. Cook peppers in water to cover for 20 minutes. Brown ground beef and onions. Add seasonings, rice, corn, and tomato sauce. Heat until bubbly. Spoon filling into peppers; place in casserole dish. Place extra filling, if any, around peppers. Bake at 350 degrees for 20-25 minutes. Robert F. Lewis ove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; s In a medium-sized, heat-resistant, non-metallic bowl melt the 1/2 cup butter in Microwave Oven 1 minute. Add onion, celery and mushrooms and heat, uncovered, in Microwave Oven 5 minutes or until vegetables are tender. Sprinkle sage over vegetable mixture. Add chicken broth and stir to combine. Heat, uncovered, in Microwave Oven 3 minutes. Add bread stuffing and toss lightly. Lightly grease 8 small, heat-resistant, non-metallic custard or coffee cups with butter. Divide stuffing among cups. Just before serving, heat, uncovered, in Microwave Oven 8 minutes or until heated through. From _The New Deluxe Sharp Microwave Oven Cookbook_ 17995 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 11913 Ambrosia Ice-Cream 1941 Chop all ingredients. Saute mushrooms and onions 5 minutes in butter. Stir in bread crumbs and crab meat. Cook 2 minutes. Add salt, pepper, lemon juice, and ketchup. Pour in cream 1/2 and 1/ 2. Put in flounder. Bake 425 for 10-15 minutes. Pat of butter on top and serve with mornaise sauce. 17998 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 11915 Amehnat (country St This sandwich expands to hold whatever your refrigerator does. It's. Cut bread horizontally in half. Spread bottom half with margarine. Layer cheese, salami, lettuce, tomatoes, onion, ham and bell pepper on top. Drizzle with dressing. Top with remaining bread half. Secure loaf with wooden picks and cut into 6 pieces. 6 SERVINGS; 590 CALORIES PER SERVING. 18002 1 -1 -1 -1.00 -1.00 -1.00 -1.00 - *substitute: 2 pk (9 ounces each) frozen Lima beans and 2 cups Frozen corn. Prepare lima beans as directed. Prepare corn as directed. Cut enough kernels from corn to measure 2 cups; reserve. Heat beans, bacon, onion and enough water to cover to boiling in 3-quart saucepan; reduce heat. Cover and simmer 20 to 25 minutes or until beans are tender. Stir in corn. Heat to boiling; reduce heat. Cover and simmer 5 minutes or until corn is tender; drain. Stir in half-and-half, salt and pepper. Heat, stirring occasionally, until hot. 6 SERVINGS (ABOUT 2/3 CUP EACH); 190 CALORIES PER SERVING. Native Americans taught the early settlers how to make succotash, a name that combines several Narragansett words. This delightful mix was made from fresh vegetables in summer, dried vegetables in winter. When substituting frozen vegetables, heat beans, bacon, onion and enough water to cover to boiling in 3-quart saucepan; reduce heat. Cover and simmer 5 minutes. Stir in corn. Heat to boiling; reduce heat. Cover and simmer about 3 minutes or until beans and corn are tender. Continue as directed. still crisp. Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl. Makes 4 servings. Notes ********** RECIPE ENDS ******** 00c "Lima beans and corn are a traditional combination which works very well in these crispy thin crackers. Served with a hearty bowl of soup, they are a lunch in themselves. 325~F. 25 to 30 minutes Preheat the oven to 325~F. Stir together the flours, corn meal, salt, and sugar in a large bowl or in the food processor. Cut in the shortening until the mixture resembles coarse meal. Blend in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 portions for rolling. Roll out to 1/16 to 1/8 inch. Cut into 2-inch shapes and place on an ungreased baking sheet. Prick each one 2 or 3 times with the tines of a fork. Bake for 15 minutes. Turn over and continue baking another 10 to 15 minutes, or until medium brown. Cool on a rack. Yield: 50-5 5. VARIATION: For a coarser texture and different taste, try substituting whole millet for the corn meal. a 15050 Sugar 0 This is a new adaptation from a series of fish recipes I developed for "people who don't like fish". The stock and juice combined with the onion add a distinctive savory flavor. The combination makes it hard to distinguish the individual flavors. This dinner takes less than ten minutes to complete. Cut the potatoes into one quarter inch slices and place into a pan of cold water. Turn pot on high until it starts to boil. Add the carrots after three minutes. Salt the water and reduce heat to medium. Cook until tender, about six to seven minutes. Add broccoli about 2 minutes before the potatoes are finished. Drain if finished before the fish, and place back in hot pan. Add fresh pepper. Saute onions in one half the oil, med-low heat in a ten inch teflon pan. When they start to brown add the rest of oil. Place the fish fillet on top fat side down and turn up heat to med- high. Saute until salmon turns white on bottom. Add herbs and pepper. Add one quarter cup of water, chicken stock and the orange juice. Lower heat and simmer about five minutes. Baste occasionally. The salmon should be pink inside and not over done. Cut the filet in half in the pan. Using a plastic spatula, pick up the fish and onions and place in one half of plate. Add a spoon or two of sauce. Add vegetables and arrange in semi-circle. b 15051 Soy Sauce 1.00tb c 15051 Cornsta Mix all the ingredients together, adding the dissolved baking soda last. Put into a buttered mold and steam for 3 hours. (May need to use extra flour to thicken the batter). Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *if using self-rising flour omit Baking soda and cream of tartar Mix powdered sugar, margarine, vanilla, almond extract and egg. Stir in remaining ingredients except granulated sugar. Cover and refrigerate at least 2 hours. Heat oven to 375 degrees. Grease cookie sheet lightly. Divide dough in half. Roll each half 1/4-inch thick on lightly floured surface. Cut into desired shapes with 2- to 2-1/2-inch cookie cutters. Sprinkle with granulated sugar. Place on cookie sheet. Bake 7 to 8 minutes or until edges are light brown; cool. ABOUT 5 DOZEN COOKIES; 65 COOKIES PER COOKIE. Notes ********** RECIPE ENDS ******** n juice, netmeg, salt, and pepper for stuffing. Stuff pocket of veal breast. Sew closed or use toothpicks or skewers. Brown roast in melted shortening in ovenproof casserole. To the drippings add paprika, bay leaves, cloves, rosemary Cream butter and sugar until light and fluffy. Add salt, eggs and vanilla, mix well. Add flour and mix until well combined. Press dough into mold. Bake 15 - 18 minutes or until golden brown at 350. Let cool for one minute. Place cooling rack over mold and invert carefully. Remove mold and allow the cookies to cool. Makes 2 pans of molded cookies. he meat is evenly browned. ~ 4. Stir in the remaining ingredient We raise hogs and salt or sugar cure our hams and bacon. You will need FRESH hams, preferably from a salughter house as these are fresher than those available at grocery stores. You will need the above ingredients FOR EACH JOINT (local name for ham or shoulder. ) To cure two hams, double the ingredients. Mix all above and rub well into meat, filling hole in end of the bone. Wrap in brown paper and place in a cloth sack. Hang hock (small end) down. Time will cure it. Additional details: Should be hung in a cool (around 40 degrees) place. That's why before refrigeration hogs were only killed in the winter. If you are curing without refrigeration, try to do it when the temperature will remain from 35 to 50 degrees for at least the first three days. After that it's okay if it goes up or down more. You can hang the meat in an old refrigerator to cure it or if you are curing outside and the temp goes haywire, you can move it to the refrig. Needless to day, if you are hanging the meat in an out building or garage, hang it high enough to keep it out of the reach of dogs. They do love fresh ham. The ham should hang for at least 6 month (I prefer a year) before being cut. If you want to smoke the ham, it is best to wait about three months from hanging before doing it. Be aware that you may loose a ham. By that I do not mean that someone will steal it, though, I suppose that is possible. I mean that it may ruin. That's one of the chances you take. We've lost a few but most of them have been salted down rather than sugar cured. It is possible to sugar cure bacon in your refrigerator using Morton Sugar Cure (using recipe on bag) and then smoke it. It's GREAT! Much better than what you buy in the store. Yes, I can just hear all the health food people groaning at all this talk of ham and bacon and smoke. Ah, cholesteral (sp?) and salt and cancer causing smoke! May not be good for you but 9 9. 9% of all taste buds will vote for it! Virginia Petty Kentucky Hog Farmer Q Place the butter, maple syrup, and egg in a bowl and beat until light and creamy. Sift together the flour, salt and baking powder. Fold in the raisins, oatmeal, and nutmeg. Add the milk and nuts and blend thoroughly into the creamed mixture. Drop by spoonfuls onto a greased cookie sheet and bake at 375 degrees F. for 15 minutes. Yield: 4-5 dozen. :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). from the Quebec section of _The Canadiana Cookbook_ by Mme Jehane Benoit eam down on cookie sheet. Bake at 375 degrees for 10 minutes. If you make ahead of time and freeze, it would be best to let them thaw a few minutes, then cook at 375 degrees for 10 minutes. Notes ********** RECIPE ENDS ******** 16 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Mix first four together. stir in rest. Drop by spoonfulls onto cookie sheet, 2" apart. They should be soft when taken out. /game 126 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 pou 6597FAlmond-Oatmeal Cookies American Microwave /crackers 127 Beat together egg, salt and milk. Add enough flour to make a stiff dough. Stir until blended. Turn out on slightly floured board and roll until as thin as paperl Cover with clean towel adn leave for a half hour to dry. Cut in one and one-half inch squares. Fry in deep fryer until a delicate brown. Drain on paper towels. While hot, sprinkle with confectioners sugar or cinnamon. 1.00 -1 -1.00 -1.00 -1.000 des 1106FAloha Cheesecake See Entertaining with Southern Living 130 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 des 117FAloo Ko Achar (potato Salad) Nepal /vegetarian 131Anne MacLellan 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - *Or frozen, thawed Heat oven to 42 5. Grease bottoms of 12 medium muffin cups. Stir Corn Bread Mix, water, brown sugar and egg just until mix is moistened. (Batter will be lumpy. ) Fold in blueberries. Fill muffin cups 2/3 full. Bake until golden brown, 15 to 20 minutes. Mix granulated sugar and cinnamon; dip tops of muffins into butter, then into sugar-cinnamon mixture. 1 dozen muffins. 133Theresa Merkling Melt butter in a small saucepan over low heat. Stir in brown sugar just until melted. Add pecan halves or pieces. Stir until pecans are coated with the syrup. (Can be used as a garnish for Pecan Pie) 134 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.000 pou 11290 Amaretto Coffee Peel the tree tomatoes and cut them into about six slices. Put them into a tall narrow jar. Pour the sugar into the jar over the tree tomatoes. Leave the jar in the refrigerator overnight and served chilled Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Blanch walnut halves for 30 seconds; drain. While still slightly damp, dredge nuts in sugar. Spread them out to dry. Heat oil in wok to about 200 degrees, or until a test walnut browns in about 30 seconds. If walnut is too dark, oil is too hot. Deep-fry nuts, 1/2 cup at a time. Sugar will melt and form a thin, hard outer shell. Cool and cover until ready to serve. ~--- Fresh lemon juice Instructions: Mash shrimp well and add onion. Pour bu In a large saucepan, combine dates, apples, raisins and water. Bring to a boil; simmer for 3 minutes. Remove from the heat; cool. Combine flour, cinnamon, baking soda, and salt if desired. Stir into apple mixture and mix well. Combine eggs and sweetener; add to batter. Drop by tablespoonfuls onto a nonstick baking sheet. Bake at 350 for 10-12 minutes. Yield: 2 dozen. Diabetic Exchanges: One serving (prepared without added salt) equals 1/2 starch, 1/2 fruit; also 54 calories, 24 mg sodium, 18 mg cholesterol, 11 gm carbohydrate, 1 gm protein, 1 gm fat. sauce (separate recipe). Crushed red pepper may be substituted for the cayenne if desired. Per 1 cup Serving: 331calories 11. 8g protein 52. 3g carbohydrate 8. 3g fat 53. 6mg sodium The Pasta Machine Cookbook Donna Rathmell German I Preheat oven to 350 degrees F. Combine butter and sugar and coolaid mix; beat until light and fluffy. Blend in eggs. Add flour; mix well. Knead on well floured board until smooth. Roll out to 1/8 inch thickness and cut with cookie cutters, dipped in powdered sugar. Bake on lightly greased cookiesheets for 10-12 minutes. Cool slightly and decorate with icing as you would sugar cookies. Make a lot of batches in different colors, the kids love them. Makes 12 cookies 5 inches big. Store well too. h-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips. Source- Better Homes & Gardens New Crockery Cooker Cookbook, page 1 7. Notes ********** RECIPE ENDS ******** * The 1/2 lb pork loin should be ground with 1 ounce of fatback. Cover mushrooms with boiling water and soak for 15 minutes. Drain, trim and discard tough stem ends and finely mince caps. Blanch bamboo shoots for 1 minute in boiling water; drain, pat dry and mince finely. In a large bowl, combine pork, mushrooms, bamboo shoots, sesame oil, rice wine, cornstarch, egg white, salt, sugar and pepper until well mixed. From into 30 1-inch balls. Trim the corner of won ton wrappers to form circles; cover with plastic wrap to prevent them from drying out. To assemble, place a meatball in the center of each wrapper and bring up sides, to form an open topped basket. Flatten the top of each meatball with a butter knife dipped in water and flatten bottoms of dumpling so they stand upright. Place on a lightly oiled plate and set in bamboo steamer or on an inverted heatproof bowl or trivet set in a wok filled with 2 inches of boiling water. Cover and steam for 5 - 8 minutes or until done. Serve meatballs hot and garnish plate with sprigs of fresh corianders. Makes 30. mp Paste Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In small bowl combine beef broth and mushrooms; let stand for 15 minutes. Remove mushrooms with slotted spoon, reserving broth. Trim off and discard mushroom stems and cut caps into quarters. Add soy sauce and sherry to broth and mix well; set aside broth mixture with mushrooms. Broil steak on rack in broiling pan 5 to 6 inches from heat source, turning once, until rare, about 3 minutes on each side. Remove steak to cutting board and cut into 1/4-inch thick slices. In 12-inch nonstick skillet heat oil over medium-high heat; add snow peas, scallions, onion, garlic, and ginger and saute for 1 minute. Add 1/4 cup reserved broth mixture and continue cooking for 1 to 2 minutes longer. Move vegatables to one side of skillet; add mushrooms, cabbage and bamboo shoots to center of skillet and pour in an additional 1/4 cup broth mixture. Cook until vegetables are tender-crisp, about 3 minutes; move vegetables to opposite side of pan from snow pea mixture. Add steak slices and remaining broth mixture to center of skillet and cook, turning once, until steak is heated through, about 30 seconds on each side. Decoratively arrange steak and vegetables on serving plate and top with any pan juices. 21167 Margarine 3.00tb a 21167 Olive oil 4.00tb b 21167 Lemon juice This simple but rather exotic composed salad marries crisp fresh vegetables and smooth tofu with a spicy peanut dressing for an unusual Indonesian inspired taste. Steam the beans, cabbage and carrots for 2 to 3 minutes, or until tender-crisp, and cool. Arrange the cooked vegetables, cucumber, sprouts and tofu on a serving platter. In a small saucepan, mix the peanut butter, water, lemon juice, Tabasco sauce, salt, garlic and lemon peel; stir over low heat until smooth. Remove from the heat and discard the garlic and lemon zest. Stir in the yogurt. Serve the dressing warm over the salad. Lagniappe - One-quarter teaspoon of Tabasco sauce perks up any salad dressing. Use more for a spicier taste. a 21168 -quartered 0.00 b 21168 Salt 1.00tb c 21168 Melt the butter in a pan big enough to cook the soup. Saute the onions for a few minutes, until transparent but not brown. Meanwhile, slice the asparagus into thin slices. Now add the sliced asparagus pieces to the onions and continue to saute (over medium to medium-high heat) for 15 minutes, until most of the moisture has steamed out of the asparagus and the mixture has just barely started to brown. Add the flour to the onion/asparagus mixture and stir well to coat each piece with some flour. Cook for 2 or 3 more minutes over medium-high heat. Dump the boiling water into the asparagus mixture. Add the (optional) chicken broth and the salt. Simmer for 1 hour. Strain out the cooked asparagus, leaving behind a thin yellow-green soup. Thicken the soup with the 2 egg yolks. Add the milk and reheat the soup to serving temperature. Add salt and fresh-ground white pepper to taste. Serve immediately. NOTES: * A light and simple asparagus soup -- Every summer, it seems, the grocery stores are glutted with cheap asparagus. Most of the classical recipes for asparagus soup produce a hearty winter-style soup. Here's a simple recipe for a delicious, light, thin soup that is more in keeping with the time of the year that the glut occurs. You can leave out the chicken broth to make it a meatless soup, but it does require egg yolks. Yield: Serves 4-6. * The slicing disk on a food processor does an excellent job of slicing the asparagus for this recipe. You can use a food mill, a china cap, or an ordinary sieve to strain the cooked asparagus out of the broth. * Don't try to make this soup as a low-salt soup by leaving out the salt. It will taste like dishwater if you cook the asparagus for an hour without salt. Don't try to skimp on time by leaving the cooked asparagus in the broth unstrained. It will ruin the texture. : Difficulty: easy to moderate (thickening soup with egg yolks is not a beginner's skill). : Time: 10 minutes preparation, 1 hour simmering, 5 minutes finishing. : Precision: Approximate measurement OK. : Brian Reid : DEC Western Research Laboratory, Palo Alto, California, USA : reid@decwrl. com {decvax,sun,ucbvax,cbosgd,pyramid}!decwrl!reid : Copyright (C) 1986 USENET Community Trust 4706 + 2 tsp.sugar 0.33c 4706 Margarine 0.25c 4706 Choose fresh fruit in season (strawberries, blueberries, nectarines, apricots, plums, cherries). Drizzle fruit with honey. Fold together yogurt and cottage cheese (or blend together for a smoother base). Divide mixture between 4 sundae type glasses. Top with fruit. Sprinkle with the nuts, dates or figs, bran or yeast and mint or coriander. 4706 Hot water 2.00c In a saucepan, bring maple syrup and water to boil; simmer for two minutes. Reduce heat to low simmer and poach plums (submerge them in hot water) for 30 seconds. Transfer plums with slotted spoon to the serving bowl. Poach boysenberries and raspberries for 15 seconds, and then transfer them to the serving bowl. Poach orange and grapefruit sections 1 minute, and remove them to the serving dish. Poach grapes for 15 seconds, and transfer them to the serving dish. Stir wine into the syrup and simmer two minutes. Let wine syrup cool; spoon over fruit. Sprinkle compote with fresh mint leaves. Ladle into individual bowls. May be served alone, or with ice cream or yogurt. 6.00 4707 Vanilla extract; opt 1.00ts 4707 Butter 1.00tb Combine tomato sauce, onion, basil, salt, pepper & oregano in small mixing bowl; set aside. In medium bowl, combine ricotta, mozzarella and parsley. Set aside. Peel zucchini and cut off ends. Slice zucchini lengthwise into strips. Arrange strips in 8x8-in. baking dish. Cover with wax paper. Microwave at High for 6 to 8 minutes, or until fork tender, rearranging after half the time. Drain liquid; place zucchini on towels to absorb excess moisure; cool slightly. Layer 4 to 6 of the strips in the bottom of baking dish. Reserve 6 strips for second layer. Spread ricotta mixture over zucchini. Layer with sliced tomatoes. Spread half of tomato sauce mixture over tomatoes; top with zucchini slices. Pour remaining sauce over zucchini and sprinkle with Parmesan. Reduce power to 50% (medium). Microwave uncovered 20 to 25 minutes or until zucchini is tender and mixture is hot in center. Let stand 5 minutes before serving. 0.67c Make ahead. Sauce goes in refrigerator until serving. Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain. Rinse, dry and saute in 1/2 cup olive oil until tender. (Cover and place over low heat for part of cooking time to minimize moisture loss and limit need for additional oil. ) Do not overcook. Chill. Add to the eggplant the tomatoes, garlic, basil leaves, remaining olive oil and salt and pepper. Cover bowl and refrigerate for at least 2 hours. When ready to serve cook pasta shells in boiling water until al dente. Drain and place in serving bowl. Immediately add sauce from refrigerator. Toss and serve. Worcestershire sauce 0.25 ts Garlic salt 1.00 Onion (chopped) 8.00 oz Cheddar cheese (cubed) 5.00 oz Shrimp (drained) Instructions: Place all ingredients in blender and blend until smooth. Served chilled. Notes ********** Wash the fruit, then cook in a saucepan with the water and sugar until slightly softened. Do not overcook. Remember if you use gooseberries or currants to begin with them as they take longer to cook than raspberries, or blackberries. Do not use blue berries. Cut the crusts off the bread and arrange the slices in the bottom and around the sides of a 3-cup bowl or mold. (bread should fit tightly) Reserve 2 or 2 slices for the top. Pour the fruit and juice while warm into the bowl. Place the remaining bread slices on top, trimming to fit. Place a saucer on the pudding and refrigerate for several hours or overnight. Unmold and garnish with whipping cream and berries. Yield: 6 servings. remaining dry ingredients until you have a fine powder; mix into meat. Cure in the refrigerator 24 hours. Prepare casings, stuff and tie into 6-7" links. Hang to dry 8-12 weeks or until Preparation and cooking: 1 hour THIS IS A BEATUIFULLY COLORFUL DISH 1. In 6-quart Dutch oven over medium heat, fry bacon until crisp; drain on paper towels. To drippings in dutch oven, add onions and green pepper; cook until golden; add hot water and next 5 ingredients. Heat to boiling; reduce heat to low, cover; simmer 10 minutes. Add zucchini and celery; cover and cook 8 to 10 minutes until all vegetables are tender. With slotted spoon, arrage vegetables on large platter or in a large shallow bowl; crumble bacon and sprinkle over top. Arrange tomato wedges on top. GOOD HOUSEKEEPING ILLUSTRATED COOKBOOK A HEAT THE OIL IN A WOK or skillet over high heat. Add the zucchini, yellow squash, onion, garlic and red pepper. Stir-fry, stirring constantly, for 3 minutes. Add the tomatoes, salt, pepper, oregano and basil, cover the pan, reduce the heat to medium high, and cook for 3 minutes. Uncover the pan, stir in the cheese, and cook for 2 minutes. Serve immediately. NOTE: The ingredients can be cut up to a day in advance and refrigerated, tightly covered with plastic wrap. However, the dish should be prepared just before serving. Cook rice in water with salt according to package directions. When cooking is complete, transfer to shallow pan. Cover and chill. Fold whipped topping and sugar into mayonnaise. Fold topping mixture, celery, apples, raisens and walnuts into chilled rice. Sprinkle with cinnamon before serving, if desired. PORTIONS: Approximately 50 1/2-cup (No. 8 Scoop) Measurements and timing are designed only for Uncle Ben's Fast Cooking Rice Pilaf, Original Rice Pilaf, Fast Cooking Spanish Rice, Long Grain & Wild Rice Blend, and CONVERTED Brand Rice From Recipe cards provided by Uncle Ben's structions: Shrimp chips are thin translucent wafers in assorted colors, made from shrimp flavored rice flour paste. When deep-fried very briefly, they puff up to three times their original size. Heat vegetable oil to deep-frying temperature, and fry a few chips at a time. In large bowl, combine potatoes, bell peppers, celery, red onion, chives and parsley, tossing gently to mix. In small bowl, combine oil, vinegar, thyme, salt, pepper. Pour dressing over potato mixture, tossing gently to combine. Serve at room temperature. 12 servings. Notes ********** RECIPE ENDS ******** 00003446 0000003446 0000003446 0000003446 0000003446 0000003446 0000003447 0000003447 0000003447 Stir first 6 ingredients in bowl until smooth. Season filling with pepper. Place 1 phyllo sheet on work surface (keep remainder covered). Brush lightly with oil and season with pepper. Top with 1 more phyllo sheet. Brush lightly with oil and season with pepper. Repeat with 1 more sheet. Fold stacked phyllo in half lengthwise. Brush top with oil. Spoon 1/4 of filling in 1-inch-wide log down 1 long side of sheet, leaving 1-inch borders. Fold each short end over filling. Brush edges with oil. Press seam to seal. Wrap strudel tightly in plastic. Refrigerate seam side down. Repeat with remaining phyllo and filling, forming 4 strudels total. (Can be prepared 2 days ahead. ) Preheat oven to 375 degrees. Lightly oil cookie sheets. Place strudels on prepared sheets, seam sides down. Using serrated knife, score each strudel (cutting through phyllo only), making 14 diagonal cuts in each. Brush strudels with oil. Bake until golden, about 15 minutes. Cool 10 minutes. Cut through score lines, forming slices. Arrange cut side up on platter. Garnish slices with tomato and oregano. 0000003453 0000003453 0000003453 0000003453 0000003453 0000003453 0000003453 0000003453 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003454 0000003455 0000003455 0000003455 MICROWAVE OVEN METHOD: Combine tomatoes, water, garlic, oregano and thyme in a 13x9x2-inch oval glass or ceramic dish. Cover tightly with microwave plastic wrap. Cook at 100% in a high-wattage oven for 8 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir well. Re-cover and cook for 8 minutes longer. Prick plastic to release steam. Remove from oven and uncover. Stir well and allow to stand, stirring occasionally, until cool and most of the liquid has been absorbed. Transfer to a 1-1/2-quart souffle dish. Pour 3/4 cup of the olive oil and the vegetable oil over the tomato mixture. Cover tightly with microwave plastic wrap and cook for 5 minutes. Prick plastic to release steam. Remove from oven and uncover. Stir and allow to stand until cool. Transfer to the work bowl of a food processor and puree until smooth. Scrape into a large bowl and stir in remaining olive oil if serving immediately. Otherwise, pack in a refrigerator storage container with a tightly fitting lid. The dip will keep as long as a month, so think about making the whole quantity. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in nonreactive saucepan. Bring to a boil over med heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Cook with oil, garlic, oregano and thyme over low heat, covered, for 20 minutes. Puree. Above makes 3 cups. Author's note: The sun-dried tomato dip is a real breakthrough. At a recent cocktail party, 7 guests demanded the recipe. Buying sun-dried tomatoes dry in bulk instead of packed in oil makes them less expensive. Reviving them in the microwave means that you can use a minimum of liquid for optimum intensity of flavor. Then they be packed up in good quality olive oil (much better than that which comes with them in jars) to use as needed or to turn into this dip, with its rich, mystifying flavor. The dip keeps for weeks in the refrigerator. You will want to have the ubiquitous sliced raw vegetables; fennel does well with this dip. You don't have to use a microwave oven; you can still make this dip even if it is slightly less intense in flavor. The reward is the cooking water. Save it to use for boiling pasta. Cooked either way, this dip makes a delicious pasta sauce. Below are timings for other amounts of sun-dried tomatoes so that you can multiply and divide the recipe as you want. Almost every informal party requires at least one dip. Allow 1/4 cup per guest. At bigger parties, I often supply two or three, spacing them around the room(s) with dippers at each location. MICROWAVE OVEN METHOD: FOR 1/4 POUND DRIED TOMATOES: With 1 cup water in a 2-1/2 quart souffle dish, cook, covered, at 100% in a high-wattage oven 5 minutes; prick plastic to release steam; stir; cook, uncovered, 5 minutes. In a low-wattage oven, cook 9 minutes and 9 minutes. FOR 1/2 POUND DRIED TOMATOES: With 2 cups water in a 13x9x2-inch oval glass or ceramic dish, cook in a high-wattage oven 8 minutes, then 8 minutes. In a low-wattage oven, cook 12 minutes and 14 minutes. FOR 1 POUND DRIED TOMATOES: With 4 cups water in a 5-quart casserole, cook in a high-wattage oven 14 minutes, then 14 minutes. In a low-wattage oven, cook 20 minutes and 20 minutes. STOVE-TOP METHOD: Cover sun-dried tomatoes with water in a nonreactive saucepan. Bring to a boil over medium heat, about 8 minutes. Reduce heat to a simmer and cook, covered, for 22 minutes. Allow to cool. Drain. Recipe from "Party Food" by Barbara Kafka. the garlic-vine One day of bright sunlight is an essential part of this recipe. This method of food preservation is particularly suitable for fish of all types, although mackerel is a favorite. Remove only the entrails and rinse the fish until clean. Dissolve the salt in the water and soak the fish overnight in the salt solution. The next day, hang the fish in bright sunlight and allow to dry for at least one whole day. Alternatively, bake the fish at 325F for 45 minutes. Seafood dried by this method keeps indefinitely, and can be used in other recipes, such as fried sun-dried fish (Pla Kem Taud). 0.00 2829 Coating souffle dish 0.00 2829 Butter 3.00tb 2829 Flour 0.25c Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* BLANCHING TECHNIQUE: Bring 1-quart of water to boil. Submerge tomatoes in boiling water for 3 minutes to reconstitute. Take 4 aside and cut into strips. In a food processor, combine cream cheese, butter, Parmesan, olive oil and remaining sun-dried tomatoes. Process until smooth. Place in refrigerator for about 30 minutes, or until firm enough to shape into a ball. Place cheese ball on a platter. Arrange basil leaves and reserved tomato strips around cheese ball like a sunburst. To serve, spread on your favorite crackers. Makes 2-1/2 cups. Recipe from Melissa's brand Sun-dried Tomatoes. This recipe was called "Dried Tomato Dip" but I sure didn't see it as a dip so I renamed it. I guess it could be a spread, but sure can't see "dipping" anything into this as it would be too stiff. at :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 >>> Continued to next message * SLMR 2. 1a * Puns are bad, but poetry is verse. Boneless beef sirloin 0.00 steak cut 3/4 to 1 inch 0.00 thick about 2/3 lb 0.25 c Soy sauce 0.25 c Dry sherry 2.00 tb Sesame oil 0.25 c Sliced green onion 2.00 Minced clove garlic 2.00 tb Brown sugar 0.50 ts Ground ginger 1.00 ts R Combine crumbs, sugar and margarine, press onto bottom of 9-inch spring- form pan. Bake at 325 degrees F. , 10 minutes. Combine cream cheese, sugar, flour, juice, peel and vanilla, mixing at medium speed on electric mixer until well blended. Add three eggs, one at a time, mixing well after each addition. Beat in remaining egg white, reserve yolk for glaze. Pour over crust. Bake at 325 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. ; continue baking 30 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Combine sugar and cornstarch in saucepan; stir in water and juice. Cook, stirring constantly, until clear and thickened. Add small amount of hot mixture to slightly beaten egg yolk. Return to hot mixture, cook 3 minutes stirring constantly. Cool slightly. Spoon over cheesecake, chill. red pepper flakes, peanut butter and water. Heat over low heat until sauce is thick and warm. Add more water i Combine the instant tapioca, pineapple juice, and orange juice in a saucepan. Cook and stir over medium heat until the mixture comes to a boil. Remove from heat; add the lemon juice. Cool, stirring occasionally. Add the fruit and chill until firm. HINTS: I used the 'packed in their own juices' tinned fruit, and so used the juice from the tins plus some water and OJ to make up the difference. These are taken from "The McDougall Plan" and "The McDougall Program". i 16869 Preheat oven to 350~. Wash & core apples, but DO NOT PEEL. Cut apple 1/3-1/2 of the way from top to bottom in 6 or 8 sections, depending on size of apple. Place in shallow, ungreased baking pan. Mix sugar and cinnamon together in small saucepan; add water, lemon and orange slices, and bring to a boil. Boil 7 mins. or until syrup is thickened. Discard lemon and orange slices. Pour this syrup over the apples, and bake for 30 minutes or until fork tender. Baste apples frequently during baking with syrup from the pan. They should be nicely glazed when done. To serve warm, let apples stand 10-15 minutes before continuing. Also good served cold. Place apple in glass dessert bowl, opening the apple sectionsso they spread (like flower petals) to fit the bowl. Cut sections deeper if needed to open it more easily. Fill center of apple with scoop of ice cream. Drizzle the chocolate liqueur sauce over all, and garnish with chopped walnuts. Serve immediately. CHOCOLATE LIQUER SAUCE: Melt butter and chocolate in saucepan over low heat. Add sugar and water. Cook until sauce is thickened a bit, stirring frequently. Add liqueur and remove from heat. Cool. slices of smoked salmon, if desired. SAVORY CREME: Lacking coeur a la creme molds, spoon mixture into a cheesecloth lined colander and refrigerate overnight to drain. Unmold onto a serving platter and allow each diner to scoop off a portion. t aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4" circle. Then stretch t To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb. ) , saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. tb Sesame paste or tahini 1.00 tb Sesame oil 1.00 tb Cider vinegar 1.00 tb Chopped green onion 0.50 ts Grated fresh ginger 2.00 Cloves garlic, crushed 0.25 tb Chinese hot pepper oil to To soak beans quickly, cover them with generous amount of water, cover pot, bring water to boil and boil 2 minutes. Remove cover and allow beans to sit in the liquid for one hour. Drain. In hot oil (1-2 Tb. ) , saute carrots, onions, celery, and garlic until onions are golden. Add cumin and jalepenos. When beans are ready to cook, add ham hocks to beans along with sauted vegetables, and chicken broth and enough water to cover. Cook for 1 1/2 to 2 hours, or until tender. Drain the bean mixture and reserve cooking liquid. Puree beans and vegetables. Add sherry and lime juice and enough of the reserved liquid to make a thick soup. Can be served with chopped corriander or sour cream or lemon slice. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce Before beginning to cook make sure the rice is cooked and cooled and the onions, celery and carrots are chopped, stir-frying goes fast. Combine the sesame oil and garlic powder and add chicken to marinate briefly while wok or skillet is heating. Heat electric skillet or wok to about 375 degrees and add chicken. STir-fry chicken about halfway through, after 5-7 minutes. Add onions, celery and carrots and 2 tablespoons of the soy sauce. Stir-fry to mix and add the egg. Continue mixing quickly. When egg is cooked, add cold rice and remaining 2 tablespoon soy sauce. Stir-fry over high heat until rice is hot. This would be good with crisp toasted pita bread and fresh fruit. >Sx6m * 1 1/2 cups of the fine noodles should be 3 oz. ** Tomatoes should be peeled, cored and chopped. *** Use 1 4-oz can of green chile peppers that have been rinsed, seeded and chopped. In a medium skillet, cook the noodles in the 2 tbs of hot oil for 3 to 4 minutes or until lightly browned, stirring constantly. Remove the noodles from the skillet, reserving the oil. Reserve the noodles. Cook the onion and garlic in the reserved oil until tender. Stir in the tomatoes, chile peppers, sugar, vinegar, salt, cinnamon, and cloves. Bring to boiling then reduce the heat. Boil gently, uncovered, for about 15 minutes or until slightly thickened, stirring occasionally. Meanwhile, cook the browned noodles in a large amount of boiling salted water until tender, about 7 to 8 minutes, then drain. In another skillet, heat the 1 tbls of oil just until hot. Carefully break the eggs into the skillet, sprinkle with a little salt and pepper. When the whites are set and the edges are cooked, add the 1 tbls of water. Cover and cook the eggs until they are done as you like them. Combine the noodles and half of the tomato sauce, transfer to a heated platter. Arrange the eggs on top the noodles. Spoon the remaining tomato mixture over the eggs. Seed, peel and slice the avocado. Arrange the slices in a sunburst fashion over the eggs and serve hot. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream first six ingredients. Stir in remaining ingredients. Roll into balls and flatten onto ungreased baking sheet. Bake at 350 degrees for 10 to 15 minutes. Can also use salted peanuts. d water and the tea leaves and bring to boil in a small saucepan. Reduce the heat and simmer for 20 minutes until the chestnuts show no resistance when pierced. Drain and wash under cold running water. Preheat 37 5. Line 2 cookie sheets with parchment or lightly grease. Sift flour, b. soda and salt in small bowl. Set aside. Use electric mixer on medium cream butter, brown sugar, 1/4 c granulated sugar, peanut butter and vanilla in med. size mixing bowl till light & fluffy- 2-3 minutes. Stop mixer twice and scrap bowl with spatula. Add egg. Blend on medium until almost incorporated, about 10 sec, scrape bowl. Add sifted dry ingredients on low and blend 15 seconds. Stop & scrap, then blend till smooth, about 5 sec. more. Measure out 48 rounded teaspoons of dough; roll them into balls with hands. Dip one side of ball in remaining 1/2 cup sugar. Place 2 inches apart, sugar side down on baking sheets. Bake until light brown, 8 to 10 minutes 37 5. Remove from oven. Press KISS flat side down firmly into center to embed. Carefully remove cookies from pan and place on plate or cooling rack. Per serving: 100 cal, 5 gm fat, 11 mg chol, 48 mg sodium. Atlanta Journal/Constition Food Section 6/24/93 Rodney r sprigs. Makes 6 servings. To make coconut milk: Blend 2 cups fresh or frozen grated coconut with water. Strain through double cheesecloth, pressing out all liquid. This is thick coconut milk. To get thin milk, add warm water to residue from first straining. Let stand 5 minutes, then press as befor Here's a fairly low-fat cookie recipe from the Tampa Tribune: Heat oven to 350 degrees. Spray cookie sheet with ligh vegetable cooking spray. In large mixer bowl, beat corn oil spread and granulated sugar on medium speed of electric mixer until light and fluffy. Add sour cream, vanilla, egg white and orange peel; beat until well blended. Drop dough by rounded teaspoonfuls onto prepared cookie sheet. Bake 10-12 minutes or until set. Remove from cookie sheet to wire rack. Cool completely. Drizzle glaze (below) over cookies. Makes about 4 dozen cookies. (2 cookies with glaze is a serving. ) Calories: 100 Protein: 1 g Fat: 4 g Sodium: 50 mg Carb: 14 g Cholesterol: 0 mg Calories from fats: 36% Cocoa Glaze: In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Another low-fat recipe from the Tampa Tribune: .00 -1.00 -1.00 Rinse peas and lentils. Soak beans in 6 cups water up to 8 hours. Using the same soaking water, bring the beans to a boil and skim off any foam that accumulates. Add caraway, onion, celery, carrots. Reduce heat and simmer, covered, for 40 minutes. Add the sunchokes, and salt and pepper to taste. Simmer an additional 10 minutes until sunchokes are crisp-tender. 23962 1 In small saucepan melt butter; add all other ingredients except chicken and mix well. Place chicken pieces, skin side down, on a rack in foil lined shallow baking pan. Brush generously with sauce. Bake at 350 for 30 minutes. Turn chicken, brush generously with sauce; bake until chicken is fork tender and golden brown (about 30 minutes longer) brushing occasionally with sauce. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Put drained beans into a 2 1/2-quart casserole; mix lightly and set aside. In large skillet cook ground beef, onions and garlic until meat is lightly browned; stir in remaining ingredients (except beans). Add skillet mixture to beans in casserole; mix together. Cover and bake for about an hour at 325 degrees F. or simmer the mixture in a crockpot for 3 to 4 hours. NOTES: * An easy bean casserole -- This recipe comes from "A Primer on Bean Cookery" by the California Dry Bean Advisory Board. The recipe calls for red beans, lima beans and garbanzos, but any combination of cooked or canned beans can be used. Pick your own favorites. Yield: Serves 6 to 8. : Difficulty: Easy. : Time: 75 minutes if baked; 3 to 4 hours in a crockpot. : Precision: No need to measure. : Jeff Lichtman : Relational Technology, Inc. : {amdahl, sun}!rtech!jeff -or- {ucbvax, decvax}!mtxinu!rtech!jeff : Copyright (C) 1986 USENET Community Trust Adjust the heat to maintain a gentle boil and cook for 6 to 8 minut In a small, heat-resistant, non-metallic bowl pour wine over onion and heat, uncovered, in Microwave Oven 2 minutes or until onion is tender. Stir in lemon juice and mayonnaise. Heat, uncovered, in Microwave Oven 2 minutes or until mixture comes to a boil. Gently stir in eggs. Spoon sauce over cooked brussel sprouts. If desired, sprinkle with paprika. Serves 4 to 6 From _The New Deluxe Sharp Microwave Oven Cookbook_ Chop soaked fruit finely. Combine cornflour, sugar, and nuts. Combine liquids, add eggs, then add all but the fruit, and mix. Stir in fruit, place in buttered baking dish and steam about an hour, or until done. Serve with cream or fruit sauce. eggplant, fish sauce, sugar and salt and stir well. Stir in the coriander, adjust the heat to maintain a gentle active boil and cook for 8-10 minutes, stirring occasionally. Taste and a Toss ham with scallions and mustard and top lettuce leaves. Toss asparagus with lemon and oil and place 3 on each salad. Using a fan design attractively arrange orange slices on ham salad plates. Beat next four ingredients and spoon over salads. nder, remove from the heat and transfer to a serving bowl. Scatter basil leaves, chopped chillis and some coriander on the top. Serve. Preparation in adva In a large glass bowl, combine all. Cover and refrigerate until ready to serve. gplant. Cool to room temperature, cover, and refridgerate for up to 24 hours. To serve bring the curry back to a gentle boil over a medium heat. Add the eggplant and carry on with the normal instructions from there. An alternative to the eggplant is Snow Peas. I personally prefer them, but both work well. Typed for you by Kaz Glover Place half of the cheese on 4 slices bread. Sprinkle with onion. Top with bacon, tomato, avocado, remaining cheese and bread. Spread top slices of bread with margarine. Place sandwiches, margarine sides down, in skillet. Spread tops of bread with margarine. Cook uncovered over medium heat about 5 minutes or until golden brown. Turn and cook 2 to 3 minutes or until golden brown and cheese is melted. 4 SANDWICHES; 590 CALORIES PER SANDWICH. 1)$pOOS Mix cake as directed on package and bake. Cool. Cover cake with drained pineapple. Mix together softened cream cheese, instant pudding and milk. Spread over pineapple. Top with Cool Whip and nuts or coconut. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Trim the meat of all visible fat. If there is a large strip of fat on one side of the meat, save it whole. Cut meat into 1/4-inch cubes and brown it in a frying pan. In a large chili pot, place tomatoes, tomato sauce and water or beer. Bring to a slow boil. Add the meat, chili seasoning, onion, garlic, peppers, sugar, salt and pepper. If you are using the optional bell pepper, cut it into 1-inch strips and add them now. If you have that large piece of steak fat, add it now; if not, add about 1 T of cooking oil. Cover and reduce heat, simmer at least one hour (two to three is better) stirring occasionally. At the end of the simmering remove and discard the piece of steak fat. NOTES: * A hearty (and hot) Texas-style chili -- This is a chili traditional in our Super-Bowl Sunday festivities. It has won several "no holds barred" (non ICS) chili cookoffs where there are no specific rules. It is the result of countless changes and adjustments of a small group of chili aficionados (aka chiliheads). Note: there is a range of peppers specified, you may adjust the "temperature" of the resultant chili, mild if you use the low end, or nuclear if you use the high end (we do!). Yield: serves 6-8. * Mix the masa flour with about 1/4 cup water and add to chili pot along with the pinto beans (or any kind you prefer). Simmer an additional 30 minutes. Serve. If you have made the nuclear version, make sure there is plenty of beer on hand. * For chili seasoning, we make up batches consisting of 8 parts chili powder, 2 parts ground cumin, and 1 part crushed (not ground) cayenne peppers. : Difficulty: easy to moderate. : Time: 30 minutes preparation, 1 1/2 to 3 hours cooking. : Precision: approximate measurement OK. Pete Bellas When it is not necessary to make a decision, : Citicorp TTI it is necessary to not make a decision. : Santa Monica, CA Lord Faukland (Island) : Path: . !{randvax | trwrb | philabs | vortex}!ttidca!ttidcb!bellas : Copyright (C) 1986 USENET Community Trust ~fjsI Ok4qh ~-kr+m_ Shake the carton of whipping cream well and pour it into the blender or food processor. Add the vanilla sugar (see below if you don't know what vanilla sugar is. ) Whip the cream in the machine. If it's a food processor, leave the pushing device out; if a blender, remove the center of the lid, or just cover the top of the jar with your hand. The trick is to allow lots of air into the cream. Run the machine for no more than five seconds at a time, to avoid making butter. The cream is done when it holds a peak. NOTES: * A simple way to make whipped cream extra yummy -- There is almost no dessert that can't be improved by adding a dollop of whipping cream. Unfortunately, most people seem to be afraid of actually whipping the cream, so they buy the awful stuff that comes in a pressurized can, or spend money on expensive devices to inject gas into the cream. (Or worse, they use Cool Whip. ) The truth is that making your own whipped cream is trivial, with the appropriate mechanical aids. Yield: makes about 2 cups. * If you don't know what vanilla sugar is, don't panic. My mother makes this variation in a separate sugar container; fill the container with sugar, add a vanilla bean and wait. After a week or two, the sugar will take on the vanilla flavor. Use this sugar whenever a recipe calls for sugar and vanilla extract; just remember to keep the container full. * If you don't have vanilla sugar around, use regular sugar and vanilla extract for the cream. : Difficulty: easy. : Time: 1 minute. : Precision: no need to measure. : Chris Kent : Department of Computer Sciences, Purdue University : cak@purdue. EDU {ihnp4,decwrl,decvax}!purdue!cak : Copyright (C) 1986 USENET Community Trust mall bowl; mix well. Makes about 1/4 c. Notes ********** RECIPE ENDS ******** 521 Dates, chopped 0.33c Mix all the ingredients together. Shape mixture into 8 patties, each about 3/4-inch thick. Broil or grill the patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. 521 Cherries, grapes for garnish 0.00 522 Cooked Diced Chicken OR 2.00c 522 Turkey 0.00 522 Soy Sauce 2.00tb 522 Diced Apples 1.00c 522 Orange Sections 1.00c Skin & bone chicken breasts, cut each in half and dip in sour cream. Roll in bread crumbs, roll up and place in greased baking pan. Drizzle with melted butter and vermouth and bake at 350 degrees for 40-45 minutes. Sauce: Serve with a sauce made of 1 can condensed Cream of Mushroom (or cream of chicken or both) soup diluted with half a can of light cream and a vermouth and heated to bubbling. Harold T. Cook Uncooked long grain rice 0.67c With a sharp knife, remove the tough outer membranes from liver. In a heavy skillet, heat oil and add chopped onions. Cook over medium high heat until translucent and golden brown. Remove with a slotted spoon and set aside. Add butter to skillet. Heat until melted. Add liver pieces. Over medium heat, fry liver until just done - 3 minutes on each side. Alternatively, liver can be brushed with butter and broiled. To test for doneness, cut a piece from liver slice. If still pink, continue cooking for 30 - 60 seconds. Overcooking causes the liver to be dry and tough. For finely mashed egg that disappears in the liver mixture, force egg through a wire strainer. For best results, separate the hard cooked whites from yolks and sieve them separately. Set aside. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder. Grind, then regrind the ground mixture. In a medium mixing bowl, combine the twice ground meat and onions mixture with the sieved eggs. Add salt and pepper. Taste and adjust seasoning. If desired, add a few drops of commercial gravy browning liquid to heighten color. Refrigerate for 24 hours before serving. Serve with slices of tomato, cucumber and dark rye bread. Serves 4. 1.00tb 523 Lettuce leaves 0.00 524 Vinegar, white wine 0.2 PREPARE OR DEFROST chili base. Heat the oil in a Dutch oven over high heat on top of the stove. Add the steak and brown well on both sides. Pour off the fat and add the chili base, garlic, allspice and stock. Bring to a boil and place, covered, in the oven. Turn oven to 325F and cook for 1 to 1 1/2 hours or until the steak is falling apart. Add the shrimp, return to the oven and cook, uncovered, another 10 to 12 minutes. Taste for salt and add if desired. Using a fork, shred the steak with the other chili ingredients. Arrange the chili on a serving platter or in individual bowls and sprinkle with chopped cilantro. Serve with warm tortillas instead of bread and pass sour cream on the side. ng the stock to a low boil. Beat sesame paste with water & lemon juice in a bowl. Add a cup of hot stock & stir together. Remove stock from heat & pour in sesame mixture. Garnish with herb & se Serves 8 *DIRECTIONS* Combine sugar, flour, and salt in top of a double boiler; stir in milk. Bring water to a boil. Reduce heat to low, cook, stirring constantly, 10 to 12 minutes or until slightly thickened. Beat egg yolks until thick and lemon colored. Gradually stir about one-fourth of hot mixture into yolks; add to remaining hot mixture, stirring constantly. Cook, stirring constantly, until mixture thickens. Remove from heat, and gently stir in peanut butter and vanilla. Layer one-fourth of vanilla wafers in a 3-quart casserole; top with one-third of bananas. Pour one-third of filling over bananas. Repeat layers twice, ending with remaining vanilla wafers. Spread top with whipped topping, if desired. Chill. Yields 8 to 10 servings. eased cookie sheet, flatten slightly. 6. Bake 10-12 minutes or until lightly brown. Cover with a glaze of confectioners sugar, milk and v Allow butter to soften; blend with cheese, salt, paprika and cayenne. Stir in flour, mixing well. Mold 1 tsp of this mixture around each olive, covering it completely. Arrange on a baking sheet and chill until firm. Bake in 400 oven for 15 minutes. Serve hot. Makes 50 puffs. **NOTE** These puffs are so easy to serve at parties as they may be made in advance, frozen on a baking sheet to keep round and stored in a plastic bag in the freezer. Bake as needed. When cool, frost top of each laye Heat the oven to 350 degrees F. Mix the meat, eggplant, onion, egg, milk, oats,1 1/2 ts salt and the basil together. Spread the mixture into an ungreased baking pan 8 X 8 X 2 or 9 X 9 X 2-inches. Bake uncovered for 45 to 50 minutes. Drain off the excess fat. Mix the tomatoes, garlic, cornstarch and 3/4 ts salt in a small saucepan. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Cut the meat loaf into squares and top with the tomato sauce when you serve it. NOTE: Any type of summer squash can be substituted for the eggplant in this recipe. Notes ********** RECIPE ENDS ******** &XoiM3 mKn?p Should be prepared ahead. Wash rice, drain and place in pot with a good cover. Pour over rice boiling water and cook over medium high flame till water recedes to rice level. Clamp cover on, turn flame to low and steam for 15-20 minutes. Rice should be cooked but dry. Soak mushrooms and burdock in separate bowls filled with cold water for 1/2 hour. Drain and cut into small pieces. Combine chopped carrots, string beans, mushrooms and burdock with water, brown sugar, soy sauce, m. , salt and cook till vegetables are tender. Drain. Combine ingredients for vinegar sauce for rice and cook till sugar and salt dissolve. Cool. Combine vegetables with cvooked rice. Add vinegar sauce and toss till grains are coated. This is generally served cold but may be served warm. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix the ingredients for the seasoning and bring to a boil and strain. Add to the rice. This is the base for all sushi dishes. Boil the shrimps. Shell and bray in surabachi. (Corregated earthenware bowl). Add the seasonings. Fry in slightly greased pan until dry. Add to sushi-meshi. Egg white 3.00 pn Five Spice Powder 0.00 Salt to taste 0.00 Fresh ground pepper to taste 4.00 Thin slices white bread, 0.00 Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. imp with ginger, garlic and cornstarch. Lightly whisk egg white with a fork (just enough to make frothy) and add to shrimp. Melt butter in 4-quart Dutch oven. Add apples and onions, saute slightly. Add finely shredded cabbage, red wine, cloves, sugar, and bay leaves. Simmer, covered, for 1 hour, then add the remaining ingredients. Heat to melt the butter and serve immediately. 3/4" oil in a large skillet. Lower slices of bread, shrimp-side down, into hot oil and fry 2-3 minutes or until golden brown. Keep slices immersed in oil. Cream butter and sugar. Blend in eggs. Add coffee, vanilla, and cocoa. Add oats and mix well. Chill 1 to 2 hours. Shape into one-inch balls. Roll in sugar. Store in air tight container. Keep refrigerated. Makes 5 dozen. d 14969 Rib, loin, or shoulder pork 4.00 a 14969 -chops or smoked pork chop, 0.00 Melt butter in a heavy kettle or deep frying pan. Add beef roast and brown well on all sides. Add anchovies, onion, salt, bay leaf, peppercorns, sugar vinegar, whiskey and water. Cover tightly and cook slowly 2 to 2-1/2 hours or until meat is tender. Serve roast with the pan juice. (The pan juice may be thickened for gravy. One-half cup of cream added makes a delicious gravy. ) e 14969 Ginger, ground 0.12ts Preheat oven to 325 degrees F. Butter a Bundt pan and sprinkle with about 2 T dry bread crumbs, until it is well-coated. This makes a much better crust than flour does. In a large bowl, add the sugar to the shortening and cream well. Blend in the eggs, one at a time, and beat well. Stir in the melted chocolate. Sift together the dry ingredients. Combine the cream and vanilla extract. Add to the chocolate mixture alternately with the dry ingredients, beginning and ending with the dry ingredients. Pour the batter into the pan and bake for 50-60 minutes. Cool the cake in the pan a few minutes before removing. NOTES: * A rich chocolate Bundt cake -- I got this recipe from my mom, who got it from an American book called Swedish Baking. I like to make this because it does not need to be frosted, which makes it an easy dessert. Yield: one Bundt cake. * This is not an authentic Swedish recipe because their flour is different enough to cause problems in baking. However, the results seem authentic. : Difficulty: easy to moderate. : Time: 20 minutes preparation, 1 hour baking. : Precision: measure carefully. : Kate Hedstrom : UC San Diego : San Diego,Ca : sdcsvax!sdcc12!np42cb : Copyright (C) 1986 USENET Community Trust Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a mixing bowl, wisk together first 4 ingredients. Place berries in dessert cups and top with cream mixture, or layer berries and cream in parfait glasses. Yield: 4-6 servings. coarsely chopped 1.00 tb Rice wine vinegar 1.00 tb Oriental sesame oil 0.25 c Cold water 2.00 ts Honey 0.50 ts Salt 0.12 ts Ground hot red 0.00 pepper 2.50 lb Large shrimp (a Swedish Fruit in Liqueur ************************ Remove stems and hulls from berries. Rinse, drain, and place in glass serving bowl. Add sugar, brandy, and rum, stirring with a wooden spoon. Taste and add more sugar, if needed. Marinate overnight in refrigerator. Serve with whipped cream and a generous amount of sauce. Serves 6 to 8. Peanut oil for 0.00 cooking shrimp Instructions: MARINADE: Combine sesame seeds and gingerroot in container of electric blender or Yield: 5 Dozen Cookies. Cream the butter and sugar until light. Add the egg, orange rind, corn syrup and water blending well. Sift the dry ingredients together and add to the butter mixture. Chill the dough thoroughly. Roll out very thin, about 1/8-inch and cut with cookie cutters. Bake, on ungreased cookie sheets, in a preheated 350F oven for 8 to 10 minutes. Do not over bake or the cookies will burn. over with plastic wrap; marinate in refrigerator 45 minutes but no longer than 60 minu Heat molasses in small saucepan to boiling point. The boil 1 minute. Add sugar and butter and stir until butter is melted. Cool. Beat in egg. Sift together flour, salt, soda and spices. Add to first mixture and mix thoroughly. Cover bowl tightly and chill overnight. Roll out a portion of the dough at a time on lightly floured pastry cloth. Roll out thin. Cut into desired shapes. Bake in a moderate oven (350) 6 to 8 minutes. Yield: 10 dozen cookies Note: The dough may be shaped into a roll and wrapped in waxed paper. Chill thoroughly overnight or longer. Slice thin and bake in moderate oven (350). These should be stored in an air-tight container - allow flavor to "ripen". Fruited Dessert Ring Frozen Amaretto Zabagloine ** Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal PREHEAT OVEN TO 375 DEGREES 1. In a small bowl or 2 cup measuring cup, beat the egg until foamy. Add the buttermilk and vanilla and blend well. Add the baking soda, one teaspoonful at a time, sprinkling it in and beating until the mixture is smooth and the consistency of light cream. Add the lemon juice all at once and blend into the mixture. Stir, but do not beat (you want it creamy, but without a lot of air) 5. The mixture will congeal into a pasty lump. Scoop it out of the bowl with a spatula and spread it on a floured surface. Sift the flour and 3/4 cup of the sugar together and use the fingertips to work it into the egg- lemon mixture. With a floured rolling pin, roll the dough out 1/32' thick and with the tip of a sharp knife, cut out 'angel' shapes and twist the edges up to form a shell-like curve about 3/8" high. Sprinkle on the remainder of the sugar. Brush each 'angel' with melted butter. Place the angels one inch apart on an ungreased baking sheet and bake for 12 minutes or until golden brown. NOTE: Remember making 'volcanos' in elementary school? This is the same classic chemical reaction disguised as a cookie recipe. Anyone trying this will wind up with a kitchen counter full of egg-lemon foam about 10 seconds after completing step 4. From Penn and Teller's How to Play With Your Food. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Soak bread crumbs in milk until softened. Add onion to 1 Tbsp butter in small saucepan and cook slowly 3 minutes. Mix softened bread, cooked onion and meat. Add eggs, salt, pepper, nutmeg and paprika. Mix thoroughly until very smooth and light. Shape meat into small balls, dusting the hands with flour while shaping the balls. Melt remaining 3 Tbsp butter in large frying pan. Add meat balls and fry until golden brown all over. Remove from pan and add meat wxtract and 3 Tbsp flour. Stir untl well blended. Add water, and a few grains of pepper. Cook, stirring constantly until thickened. Reduce heat very low and cook 5 minutes. Stir in sour cream, a rounded tablespoon at a time, stirring until thoroughly blended after each addition of sour cream. Return meat balls to gravy, cover pan and simer very gently 10 minutes. Serve in deep casserole. Sprinkle with minced parsley. Yield: 70 to 80 meat balls. to a boil and boil until reduced by half. Add cornstarch mix and Scald the milk and combine it with the water and brown sugar in a very large bowl. (You need something that holds at least 4 or 5 quarts. ) When the mixture is lukewarm, dissolve the yeast in it, then stir in about 2 cups rye flour and about 1 cup white flour to make a paste. Let the mixture rise in a warm place until it is light and foamy. This usually takes about 30 minutes to an hour. Check it frequently, it can really make a mess if it rises enough to overflow the bowl. (I'm sure they could make a great horror movie about a gigantic blob of bread dough that keeps getting bigger and bigger as it consumes everything in its path. ) Stir in the granulated sugar, oil, molasses, anise seed and salt, and enough flour to make a stiff dough, using 2 parts rye to 1 part white. Knead the dough for about 5 minutes, or until it is smooth and elastic, adding more flour to keep it from sticking to your hands. Clean and grease the bowl. Put the dough in the bowl, turning it to grease all sides. Cover the bowl loosely with a clean towel and let the dough rise until it's doubled in bulk. Punch it down and let rise until double again. Divide the dough into three loaves and put in greased pans. (I usually make round loaves and bake them on cookie sheets. ) Cover with the towel and let rise until double again. Bake for about 45 minutes at 350 degrees F. Because of the high sugar content, this bread can burn rather easily; watch it closely so it doesn't get too dark. NOTES: * A sweet, dark whole-grain rye bread -- This recipe comes from my great-grandmother, who emigrated from Sweden and brought this recipe with her. It makes a sweet, dark bread, and (like most whole-grain breads) it tends to be a bit heavy. Yield: Makes 3 loaves. * Rye flour can be a little hard to find these days. You may have to visit a store that specializes in natural foods. Avoid the kind that is very coarsely ground with big chunks of bran in it, though; this doesn't seem to have any gluten at all in it, and since the proportion of rye flour is so high in this recipe, the texture of the bread will come out all wrong. You need something that looks more like ordinary flour. : Difficulty: moderate. : Time: 30 minutes preparation, several hours rising, 1 hour baking and cooling. : Precision: measure the ingredients. : Sandra Loosemore : Evans & Sutherland Computer Corporation, Salt Lake City : {decwrl, utah-gr!uplherc}!esunix!loosemor : Copyright (C) 1986 USENET Community Trust 0000007426 Sift together flour and sugar onto bread board. Make a well in center and into this drop egg yolks, butter and extract. Mix into a smooth dough with finger tips. Force through cookie press onto ungreased cookie sheets in O and S shapes. Bake in moderate oven (375) 8 to 10 minutes. Yield: 8 dozen spritz. (Note: Store cookies in air-tight container. You may want to let them sit a day to "ripen" the almond flavor!) cium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine Chicken, Cornstarch, Salt, Sugar, Pepper, Soy Sauce & Garlic. Toss Gently. Cover & Chill 2O Min. Drain Pineapple, Reserving Juice in A 1 Quart Glass Measure. Set Pineapple Chunks Aside. Add Water To Juice To Equal 1 Cup. Add 1/4 C. Sugar, 2 T. Cornstarch, Vinegar & 1 T. Soy Sauce To Pineapple Juice. Stir Well. Set Aside. Coat A Large Nonaluminum Skillet OR Wok With Cooking Spray. Place Over Medium High Heat Until Hot. Add Chicken; Stir Fry 5 To 7 Min. Add Carrots & 1/4 C. Water. Cover & Cook 1 Min. Add Reserved Pineapple & Cranberries; Stir Fry 1 Min. Reduce Heat To Medium, Add Reserved Juice Mixture. Bring To A Boil, Stirring Until Thickened. Stir in Bell Pepper; Serve Over Rice. About 299 Cal. Per 1 C. Chicken Mixture & 1/2 C. Rice. (Fat 1. Chol. ) e below) keep warm. Heat oil in medium saucepan over medium-high heat to 300oF. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. Cut the pork into irregular bite size pieces. Place into pan with water to barely cover. Add 4 Tablespoons of the vinegar, bring to boil, reduce heat and simmer for 25 minutes then drain. In a bowl, add the corn starch, honey, soy sauce and oyster sauce and mix very well. Heat the oil in a large fry pan and fry the pork pieces until brown. Drain. In a saucepan, add the pineapple syrup, 2/3 cup of water, sugar, salt, cherry juice, remaining vinegar and bring to a boil. Add the pork pieces, cover and simmer for an additional 20 minutes, stirring occasionally. Add the pineapple pieces and vegetables 5 minutes before cooking time is up. Serve hot. 1400 Tamarind Water 0.33c 1400 Sugar 1.00pn 1400 Fresh Basil for garnish 0.00 Preheat barbecue grill on low. Place the first 7 ingredients in a small saucepan and cook for 15 minutes over very low heat. Meanwhile, blanch ribs in boiling water for 15 minutes. Drain ribs and baste with the warm mixture. Place ribs on hot grill and partly cover. Cook 30 minutes, depending on size. Turn ribs frequently, baste occasionally and season well. 1401 Sausage (kilbasa, etc.) 2.00lb * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. --------------------------------------------------------------------------- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. 1402 Ounces each)or drawn trout 0.00 1402 (about 12 ounces each) 0.00 1402 Margarine or 2.00tb 1402 Butter, melted Combine Brown Sugar, Mustard Seeds, Cinnamon, Cloves, Vinegar & Lemon Slices in A Medium Nonaluminum Saucepan. Bring To A Boil; Reduce Heat & Simmer 5 Min. Add Remaining Ingredients & Simmer An Additional 2 Min. Remove From Heat; Cover & Let Cool To Room Temperature. Remove Whole Spices & Lemon; Drain. Serve Immediately OR Store in An Airtight Container in The Refrigerator. (Fat 0. Chol. ) :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Choose one of the following Salad Dressings: Russian or Sweet 'n' Spicy French. --------------------------------------------------------------------------- In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze atsup 0.25 c Water 1.00 tb Teriyaki Sauce 1.50 ts Cornstarch Instructions: Trim excess fat from pork; Cut green pepper in 1" pieces. Cook slowly in fat or oil in a heated fry pan about 10 minutes,until tender. Mix sugar and cornstarch. Mix in broth,vinegar and soy sauce;add to green pepper. Cook over medium heat,stirring until sauce is clear and thickened. Add meat and raisins. Heat. Serves 2. keep warm. Heat oil in medium saucepan over medium-high heat to 300F. Add 1/3 of the pork cubes and cook, stirring constantly, until golden brown, about 2 minutes. In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot. g 14965 Powdered sugar 0.67c h 14965 Water 4.00ts This unusual dish as a dessert, as a mid-way course in a large dinner, or as a snack. Pudding may be misleading, since it is really a thick, hot soup. In small bowl, mix rice flour & almond powder; add cold water a little at a time to make a thick, smooth paste. Thin further with 1/2 cup of milk. Pour into heavy saucepan, add remaining milk, and slowly heat to just under boiling, stirring constantly. Keep stirring to prevent lumping & burning. Turn off heat, cover & remove to cool place. You can prepare this first stage anytime ahead of dinner, keep covered & refrigerated. Pudding should be finished just before serving. Just before serving, reheat pudding, stirring constantly. When hot, add sugar a little at a time. Keep stirring. Add sliced dates. Cook just under boiling point for 1 minute. Add extra milk if pudding becomes too thick: it should have consistency of melted ice cream. Pour into individual bowls & serve hot. f 14966 Grated lemon zest Place pork & ginger in boiling water: simmer for 30 minutes. Immediately transfer pork to bowl of iced water to cool for another 30 minutes. Slice pork with the grain in 2" strips. Wash & peel fresh lotus root. Slice crosswise into 1/4" pieces. Blanch for 10 minutes in same water used for pork; drain in cold water. Arrange lotus root in circle of overlapping slices on round serving plate; mound pork in center. Cover & reserve. In wok or saucepan, heat oil to medium hot. Add sugar, water, soy sauce & vinegar. Stir until sugar is dissolved, then add cornstarch paste to make light sauce. Cook briefly. Pour sauce over lotus root & pork. Allow to marinate for at least 15 minutes before serving. Serve slightly warm. n : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cook the aubergines whole in a hot oven (230 degrees C/450 degrees F/Gas Mark 8) or barbecue them directly over strong heat until the skins are burnt. Toss the aubergines into cold water, then peel and dice. Place the pieces in a serving dish and stir in the chopped shal- lot. Mix the fish sauce, lemon juice and sugar in a pan and bring to the boil. Pour over the aubergines. Serve sprinkled with coriander leaves and powdered shrimp. This dish goes well with meat or fish, but can also be served with Plain Rice (Khao Suoy). From "Discover Thai Cooking" by Chaslin, Canungmai and Tettoni, Times Editions, Singapore. 1987 l the curry powder begins to brown, about 2 minutes. Remove from heat. Combine remaining ingredients in a small bowl. Drizzle over the walnut mixture. Stir until thoroughly coated. Allow to cool before serving. Place steak in freezer until partially frozen for easier slicing. On a cutting board,slice beef,crosswise of grain,into 1/4" wide strips. In a 10" skillet or wok over high heat with 3 tsp. hot oil,cook carrots and green bell pepper for 2 minutes,stirring quickly and frequently. Add snow peas;stir fry 2 additional minutes. With a slotted spoon,remove vegetables to a plate. Add remaining oil,ginger,garlic and beef to skillet; stir fry until meat loses pink color,about 2 minutes. In a small bowl,blend cornstarch with soup;stir in vinegar and sugar. Gradually,stir into skillet;cook,stirring constantly until thickened. Return cooked vegetables to skillet;heat thoroughly. Serve over rice,if desired. Makes 2 servings. Brown chicken in butter in a large skillet. Combine onions and bell peppers after chicken is near done. Combine other ingredients Cook until clear and slightly thick, about 2 minutes. Add to chicken and cook about 1 hour or until chicken is done. Serve over cooked rice. >*y*PSR3 >*}*PSR2 >*}*PSR In a medium bowl, mix together the egg, garlic, salt and pepper. Add the ground chicken and 2 tablespoons of the flour. Sprinkle the remaining flour on a sheet of waxed paper. Drop the chicken mixture by heaping teaspoons onto the floured waxed paper and roll in the flour to form balls. Heat the canola oil in a nonstick frypan over high heat. Add the chicken balls and cook, turning, until brown, about 6 minutes. Remove the chicken balls and drain on paper towels. Drain the oil from the frypan, reserving 1 tablespoon. Drain the juice from the pineapple into a measuring cup; add water to make 1 cup liquid. Add the bouillon cube to the pineapple juice and stir to dissolve. Place the frypan over low heat; add the pineapple chunks and green peppers. Stir and cook for about 2 minutes. Combine the cornstarch, sugar and ginger in a small bowl; stir in the soy sauce and vinegar until smooth. Add the pineapple juice and then the cornstarch mixture, stirring, and cook until clear and thickened, about 5 minutes. Arrange the chicken balls over sauce and serve with hot cooked rice and crisp Chinese noodles. Serves :20 KeyWords :Chicken Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix baking mix, crumbs, salt, paprika and pepper in plastic bag. Moisten chicken with cold water. Shake chicken in bag, one piece at a time, to coat. Arrange chicken, skin sides up and thickest parts to outside edges, in square microwaving dish, 8 x 8 x 2". Cover with waxed paper and microwave on high (100%) 8 minutes; rotate dish 1/2 turn. Microwave until done, 6 to 8 minutes. Place remaining ingredients in 4 cup microwaving measure. Cover with waxed paper and microwave on high (100%) 3 minutes; stir. Cover with waxed paper and microwave until green pepper is crisp-tender, 2 or 3 minutes. Serve over chicken. akes abought 20 pieces. In a small bowl blend mustard and honey for sauce. Set aside. In shallow pan combine sesame seeds and Parmasan; roll chicken pieces in sesame mixture. Heat olive oil in ovenprof hea 1) Slice the cucumbers into thin, 1/8 inch slices and arrange them neatly around a serving plate. 2) Mix the sweet wine or honey, the vinegar, liquamen, pennyroyal (or mint), and asafetida (optional) and pour over the cucumber slices. 3) Season with salt and pepper to taste (as the Romans would have done at the table), and serve. or until cooked through. To serve, line individual plates with lettuce leaqves and arrange chicken strips. Stir all ingredients into small saucepan and cook until thickened and bubbly. Cook two minutes more. Serve warm. Makes 1 cup. Serve with honey mustard sauce From an article in Modern Maturity Magazine Jun-July 1992 Notes ********** RECIPE ENDS ******** Some cooks are surprised to see ketchup used in Chinese cooking. They might be less surprised if they knew that the name (and the condiment) came from Asia in the first place. "Ketjap" (or "kecap", both pronounced the same) is a Malay word meaning "seasoned Sauce. " Preparation: Sprinkle fish with salt and pepper and set aside. Combine sweet and sour sauce ingredients in a medium bowl and set aside. Place flour, egg and cornstarch in separate bowls. Coat each piece of fish with flour, shaking off excess. Dip fish in egg, then dredge with cornstarch. Set aside for 10 minutes. Cooking: Set wok in a ring stand and add oil to a depth of about 2 inches. Over high heat, bring oil to 360 deg. Add fish,a few pieces at a time, and cook for 4 minutes or until golden brown. Lift out and drain on paper towels. Keep warm in a 200 deg. F oven while cooking remaining fish. Bring sauce to a boil over medium-high heat. Add carrot and green onion and cook for 30 seconds. Add cornstarch solution and cook, stirring until sauce boils and thickens. Pour sauce on a platter. Arrange fish over sauce and serve immediately. * Coarsely chop the Green Bell Pepper after seeding it. Mix all the ingredients together. Shape mixture by Tablespoonfuls into 1 1/2-inch balls. (For ease in shaping the meatball, occasionally wet your hands with cold water. ) TO COOK IN A SKILLET: Heat 1 Tbls salad oil in a large skillet, cook the meatballs over medium heat until brown, about 20 minutes. Drain off excess fat. TO COOK IN THE OVEN: Place the meatballs in a lightly greased baking pan 13 X 9 X 2 or 15 1/2 X 9 1/2 X 1-inch; bake, uncovered, in a 400 degree F. oven until light brown, about 20 minutes. Drain off the excess fat. Mix the cornstarch and sugar in a large skillet. Stir in the pineapple (with the syrup), soy sauce, and vinegar. Cook, stirring constantly, until the mixture thickens and boils. Add the cooked meatballs; cover and simmer for 10 minutes, stirring occasionally. Stir in the green pepper; cover and simmer until the pepper is crisp-tender, about 5 minutes. Serve. mbs. In a small bowl, soak the raisins in warm water for 20 minutes; drain and set aside. If you want to peel the peppers, cut the quartered peppers in half lengthwise and flatten slightly. Peel the pieces with a swivel-bladed vegetable peeler, then cut them lengthwise into 1/2-inch strips. Alternatively, slice unpeeled peppers into 1/4-inch strips. In a large saucepan, heat the oil over moderate heat. Add the almonds and cook, stirring occasionally, for 2 minutes. Add the raisins and cook for 1 minute, then stir in the peppers, sugar, vinegar and salt. Cover and cook for 20 minutes. Uncover and continue to cook until the peppers are very tender and slightly glazed, 10 to 15 minutes longer. If the peppers begin to stick to the pan, add 1 to 2 Tablespoons of warm water. Serve at room temperature. (This dish can also be made several hours ahead and reheated just before serving. ) This delicious and unusual pepper dish is from Basilicata in the instep of the Italian boot. It is wonderful with grilled meat, especially Italian sausages. Peeling the peppers without roasting them first makes them particularly succulent, but peeling isn't mandatory. The dish is delicious either way. If you are using pork steak, freeze it just until firm and then slice it into very thin strips. For ham, cut into long strips about 3/8-inch on a side. Brown meat in frying pan or wok, use oil if necessary. Drain pineapple juice from canned pineapple into a measuring cup and add water if necessary to get correct amount of liquid. Add this to fry pan or wok. Stir in brown gravy mix, vinegar and ginger. Add pineapple and green pepper. Simmer about 10 minutes, just until liquid begins to thicken. Serve over rice. Cut the pork in 1-1/2 inch strips and brown the pieces in bacon drippings. Drain the pineapple and reserve the juice. Stir the cornstarch into the water and combine it with the sugar, vinegar, soy sauce, and pineapple juice. Cook this until it is clear and slightly thickened, about 2 minutes. Add the sauce to the pork and cook for about 1 hour, covered, over low heat or until the pork is tender. Chill it overnight. Before serving, heat it over a low flame until it is hot, then add the pepper, onion, and pineapple pieces. Cook for 2 minutes and serve with wild rice or a mixture of white and wild rice. Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine salt, pepper, flour, and ginger. Dip chops in flour mixture, shake off excess. In deep skillet, heat butter and oil together and brown chops on both sides, over high heat. Add onions and garlic and cook over medium heat until soft. Pour off excess fat in skillet, add beef broth, chili sauce, vinegar, and brown sugar. Stir to combine, bring to a boil, and simmer 45 minutes until chops are tender. It may be necessary to add beef broth. Check periodically to see if more broth needs to be added. and black pepper. Place sesame seed (or mix) in a small bowl. Pierce mushrooms with fork. Dip first into egg mixture, then into sesame seed. Place on a lightly greased jelly-roll pan. Bake until golden, 15 to 20 minutes. Serve hot. Yield: About 25 hors d'oeuvres Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. &MWHATREP &SAVEVAR In heavy stainless steel or enamelled skillet saute cabbage and garlic 3 to 4 minutes, stirring to coat well with oil. Add remaining ingredients. Combine well. Bake in preheated 350 degrees oven 40 to 60 minutes or until tender. BOXCAL1 BOXCALL SEEKVAL SEEKORDER SAVEVAR BOXFUNC SOURCEVAR STUFFVAR ROWAR COLAR SAYAR REPAR SAVEORDER Flour salt and pepper ribs by shaking in plastic bag; lay in roast pan. Cover the top with sliced onion. For sauce, mix ketchup, vinegar, worcestershire sauce, soy sauce, sugar and water and pour over ribs. Cover and bake at 350 degrees for 2 1/2 to 3 hours or until very tender. Ribs will have a beautiful glaze. ERRCOLOR SAVEARREC BOXCAL1 BOXCALL BROWSBX1 Peel and devein shrimp. Combine flour, cornstarch, baking powder, egg, salt, water, and t ts vegetable oil; mix well. Dip shrimp into batter, and fry in hot oil 375 degrees until golden brown. Serve over rice, and top with sweet and sour sauce. SAUCE: Cook carrots in small amount of boiling water 1 to 2 minutes; add green pepper, and cook an additional 1 minute. Drain and rinse vegetables in cold water. Combine sugar, catsup, soy sauce, salt, and 2/3 cup water in a saucepan; bring to a boil. Dissolve cornstarch in 1/3 cup water to make a paste. Gradually add cornstarch paste and vinegar to sauce mixture; cook, stirring constantly, until smooth and thickened. Stir in pineapple and vegetables. Yeild: 3 1/2 cups. PAINT SUMMER87 CLIPPER^ * Seeded and cut into 1" squares ** or canned pineapple chuncks drained *** 3 to 3-1/2 hours cooking time after sooking Prepare sweet-sour sauce and reserve. In a bowl combine 1-1/2 t. each cornstarch, soy sauce, and dry sherry; 1/2 cup each brown sugar and wine vinegar; and 1/3 cup vegetable stock. Heat oil in a wide frying pan over high heat; add onion, carrots, and garlic and cook stirring for about 3 minutes or until vegetables are crisp-tender. Add green pepper and cook for 1 minute. Add pineapple, tomatoes, and soybeans and cook for 2 minutes or until hot. Stir sweet-sour sauce, pour into pan, and continue to cook, stirring, until sauce bubbles and thickens. Per serving: 10 grams protein, 72 grams carbohydrate, no cholesterol, 391 calories e muscles that run lengthwise down the middle, and discard the rest. Cook muscles for a few minutes until they look done, then mince, grind or whip them in a blender. CAREFULLY CUT AROUND CABBAGE CORE,AND PLACE HEAD IN BOILING WATER FOR ABOUT 10 MINUTES. REMOVE AND LET DRAIN. THIS WILL MAKE THE CABBAGE LEAVES LIMP AND EASIER TO WORK WITH. WHEN CABBAGE IS COOL ENOUGH TO HANDLE,REMOVE EIGHT LEAVES. MEANWHILE MIIX THE GROUND BEEF WITH THE CRACKED WHEAT,MUSTARD,EGG,SALT,AND PEPPER,AND MILK. DIVIDE MIXTURE INTO EIGHT EQUAL PORTIONS,PLACE A PORTION ON THE STEM END OF EACH CABBAGE LEAF,AND ROLL UP. ENDS OF ROLLS CAN BE TRIMMED AND THEN TUCKED IN. PLACE ROLLS SEAMED SIDES DOWN,IN A CIRCLE IN A THREE QUART ROUND MICRO WAVEABLE CASSEROLE. MIX TOGETHER THE BROWN SUGAR,TOMATO SAUCE,AND LEMON JUIICE. POUR MIXTURE OVER STUFFED CABBAGE ROLLS. COVER CASSEROLE TIGHTLY AND MICROWAVE ON HIIGH FOR 7 TO 10 MINUTES. CHECK FOR DONENESS. BE CAREFUL NOT TO OVERCOOK AS CABBAGE LEAVES CAN BECOME TOUGH. MAKES FOUR SERVINGS. a 14933 (1 1/2 sticks) Margraine 6. GARNISH: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional Cook or reheat rice. In a small bowl, whisk together pineapple juice, vinegar, and soy sauce. Add cornstarch, stirring until smooth. Stir in remaining SAUCE ingredients. Set aside. In large skillet or wok, heat safflower oil on high. Saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. Stir sauce, pour over vegetables, stirring until sauce thickens. Gently fold in remaining ingredients. Heat through. Serve on hot rice. Top with garnish. 4 - 6 Servings. VARIATIONS: - add sliced mushrooms; saute with other vegetables : - if time permits, slice tofu into strips 1x2x1/4". Before adding, saute until lightly browned and slightly crispy. c 14934 Water 4.00c d 14934 Honey Combine forst three ingredients and let stand 5 minutes. Cover tightly and microwave on medium high power for 10 minutes or add 1/2 c liquid and simmer in a covered pan until tender but not mushy (20-30 minutes). Bring 1 cup water to a boil and add carrot and pepper. Cover, return to a boil and cook for 2 minutes to crisp-tender. Remove from heat, drain, reserving liquid. Return liquid to pan and add juice from the pineapples. Bring the liquid to a boil and add sugar and cider-vinegar. In a small bowl, combine the cornstarch and tamari. Stir the cornstarch mixture into the hot liquid; the sauce will thicken and come to a boil almost at once. Add the cooked TVP, the carrots & pepper, and pineapple to the sauce. Serve over rice or crisp chow mein noodles. This can be made ahead of time and reheated later. d 14935 Water 0.50c e 14935 NOTE: X MEANS AS NEEDED::: BRING TO A BOIL, vinegar, dill seed, sugar, wesson oil, salt, black pepper, tabasco & POUR OVER VEGETAABLES AND REFREGERATE. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sprinkle gelatin over rum in a small saucepan; let stand for 5 minutes to soften gelatin. Heat, stirring constantly, over low heat until gelatin dissolves, 3-5 minutes. Remove from heat. Pit and peel avocado; cut into quarters. Puree avocado and yogurt in a blender bowl. With blender running, slowly pour in gelatin mixture and continue to process until thoroughly blended. Transfer to a large mixing bowl. Beat egg whites in a mixer bowl to soft peaks. Gradually beat in sugar and continue to beat until stiff. Gently fold egg whites into avocado mixture. Spoon into serving bowls or 6 goblets. Refrigerate covered for 2 hours. Sprinkle with Pistachios just before serving. Take the other half of the tempeh and mix with the vegetables, then add the puree and hand mix. Take 1 rounded tsp of this filling and place in center of Wonton Skin; moisten the outer rim and fold in half pressing the edges to seal. Steam for 8 m Combine all ingredients except shrimp in a sauce pan. Heat thoroughly. Cook shrimp in boiling water for 5 minutes or until shrimp turns pink. Brush sauce over shrimp. Serve over rice with leftover sauce. Serves 4. otes: Nobody should try to make this alone, its a great group project for four. We use a tempeh made with soybeans and barley. Notes ********** RECIPE ENDS ******** K_CTRL_END K_CTRL_PGU K_CTRL_P Place flour in mound on surface or in large bowl. Make a well in center of flour. Add remaining ingredients except oil. Mix thoroughly with fork, gradually bringing flour to center, until dough forms. (If dough is too sticky, gradually add flour when kneading. If dough is too dry, mix in water. ) Knead on lightly floured surface about 10 minutes or until smooth. Cover with plastic wrap or foil. Let stand 15 minutes. Divide dough into 4 equal parts. Roll and cut each part into fettuccine as directed in Egg Noodles (See RECIPE). Heat oil (2 inches) in deep fryer or 4-quart Dutch oven to 375F. Fry a few noodles at a time about 30 seconds or until golden brown. Drain on paper towels. Keep noodles warm in 200F oven. Serve warm. K_ALT_K K_ALT_L K_ALT_M K_ALT_N K_ALT_O K_ALT_P K_ALT_Q K_ALT_R K_ALT_S K_ALT_T K_ALT_U K_ALT_V K_ALT_W K_ALT_X K_ALT_Y K_ALT_Z Combine cinnamon equal and water. Brush wonton halves with cinnamon mixture. Microwave on paper towel at high about 2 minutes or until puffed and lightly browned. Makes 24 cinnamon wontons. K_CTRL_F3 K_CTRL_F5 K_CTRL_F6 K_CTRL_F7 K_CTRL_F8 K_CTRL_F9 K_CTRL_F10 K_ALT_F1 K_ALT_F2 K_ALT_F3 K_ALT_F4 K_ALT_F5 K_ALT_F6 K_ALT_F7 K_ALT_F8 K_ALT_F9 K_ALT_F10 K_SH_F1 K_SH_F2 Preheat oven to 375 degrees. Lightly oil baking sheet. Carefuly remove husks from corn, reserving 4 largest ones. Lay corn ears on work surface and cut off kernels. Process corn kernels in food processor until coarsely chopped (do not puree). Add cilantro, cornmeal, sugar and salt and process just to combine. Season with pepper. Using slotted spoon, transfer corn mixture to small bowl. Mix in finely chopped red bell pepper. Arrange 2 corn husks on prepared baking sheet. Spread 1/4 of corn mixture (roughly matching size of halibut fillets) over each husk on sheet. Season halibut on both sides with salt and pepper. Place over corn mixture. Top each with another 1/4 of corn mixture. Place remaining husks over to cover tightly. Cover both tamales with foil. Bake until halibut is just cooked through, approximately 20 minutes. 360 calories per serving, 8 g fat, 620 mg sodium, 64 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. Makes 2 servings Mono :-1.00 Oven Temp:0 Wash cucumbers and place in large pot. Pour boiling water over cucumbers until they are covered. Let stand for 24 hours and then drain. Repeat this procedure for three (3) days. The cucumbers will be rather slimy after this. This is normal. On the fourth day drain and slice into bite-size chunks. If the cucumbers are fat you can halve or quarter the chunks so you end up with bite-size pieces. Combine the remaining ingredients. Bring mixture to a boil, stirring frequently. Pour cooked mixture over the cucumber pieces. Return to a boil, but just a boil. Do not cook. Pour cucumbers and liquid mixture into canning jars and seal. Jars should be sealed in a boiling water bath for 10 minutes. NOTES: * A very sweet cucumber pickle -- My wife's grandmother provided us with this wonderful pickle recipe. Yield: Serves many. * These are best if they sit for a month or so after canning, to give them time to work. If you use iodized salt, they are more likely to get cloudy during that month. * If your grocery does not sell pre-mixed pickling spice mixtures, try various combinations of mustard seeds, celery seeds, coriander, dill, or any other strongly-flavored spices that you like. * We increase this recipe by several times. Last year we used about 200 cucumbers. : Difficulty: easy. : Time: 4 days of soaking. About 1-2 hours of real work. : Precision: Approximate measure ok. : Jim Roche : University of Rochester, Computer Science Department : Copyright (C) 1986 USENET Community Trust &9G*w &9G*w u &9W Put the butter, cut into pieces, with the flour, sugar and salt, into a mixer. Work it until the mixture resembles coarse semolina. Add the egg yolk and the whole egg and do not work the machine for a moment longer than necessary (VERY IMPORTANT) to amalgamate the eggs with the flour mixture. Form it into a ball and leave it to rest in the refrigerator for several hours before using it. (The pastry will keep very well in the refrigerator for a few days, wrapped in transparent film) Servings: 6 to 8 DIRECTIONS: Bring milk to a boil in a medium saucepan. In a large heavy saucepan off the heat, beat egg yolks, granulated sugar and lemon zest until pale and thick. Beat in flour until well blended. Very slowly pour in hot milk, beating constantly. Cook custard cream over medium heat 5 to 8 minutes, beating constantly. Do not let boil. Custard cream is done when it coats the back of a spoon. Moisten a large plate or cookie sheet with water. Spread cooked cream to a thickness of 1/2 to 1 inch. Cream can be prepared to this point a day or two ahead. When cream is completely cooled, cut into squares or diamonds. Place breadcrumbs in a shallow dish. Coat cream shapes with breadcrumbs. Dip coated cream shapes into beaten eggs, and coat again with breadcrumbs. Pour oil 2 inches deep in a large saucepan or deep-fryer. Heat oil to 375-F (190-C) or until a 1-inch cube of bread turns golden brown almost immediately. Using a slotted spoon, lower cream pieces a few at a time into hot oil. Turn cream pieces. When golden on both sides, remove from oil with slotted spoon. Drain on paper towels. Arrange drained fried cream on a platter and sprinkle with powdered sugar. Serve hot. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 This is their #1 Base and works best with the Donvier. Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at at time, then continue wisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend. Makes 1 quart You add candies, flavorings, fruit etc. to this base. My husband loves vanilla so I add 1 tablespoon vanilla to above recipe. Heath Bar Crunch 4 original Heath Bars. 1 1/8 oz each 2 large eggs 3/4 cup sugar 2 cups heavy cream 1 cup milk 2 teaspoons vanilla extract Cut the candy bars into 1/2 to 1 inch chunks, you should have about 1 cup. Place the chunks in a bowl, cover and freeze. Mix the remaining ingredients using the directions up above. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens and about 2 minutes before it is done add the candy then continue freezing until the ice cream is ready. Makes a generous 1 quart. Servings: 16 Mix all except rolls together in bowl. Seperate rolls, and roll them out thinner (like pie crust). Place 2 - 3 TB of filling in middle of long edge. Fold corners up and roll up remaining flap. Bake at 350 F until brown (10-12 minutes). These are quick, easy and great for unexpected company. They look better if you use clear vanilla. nd press. Wrap in foil. Cover with 3-5 lb weight( such as a Stir all together. Pour in baking pan. Brush top with melted butter and bake in moderate oven 25 minutes. Note: Moderate oven is 350 - 400 F. Pierce each wedge with long tooth pick or bamboo skewer and serve. Notes ********** RECIPE ENDS ******** ach and discard thick stems. To serve, arrange beef, chicken, fish, shrimp, cabbage, forest mushrooms, enoki mushrooms, snow peas, green onions, spinach leaves, water chestnuts and bamboo shoots in individual rows Cook onions in small amount of water until tender. Cream together butter, sugar, onions and squash. Sift together flour, baking powder, baking soda, salt and cinnamon; add to cream mixture. Add vanilla; beat well. Drop from teaspoon on a greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes. Yield: 5 dozen cookies. Combine first seven ingredients in a heavy skillet. Bring to boil; reduce heat and simmer, covered, about 15 minutes, until vegetables are tender. Season with pepper and stir in cilantro. Heat tortillas in oven. Spoon vegetable mixture onto center of each tortilla. Top each with cheese and yogurt. Roll up and serve. Melt butter in skillet; saute onions and ham until done. Place in bottom of unbaked pie crust. Mix cheese, milk, eggs, and sour cream and pour over onion and ham mixture. Bake at 350 degrees for 30 minutes; garnish with crumbled bacon. p-_{=& oil for frying Grind onions, potatoes and shrimp. Stir in eggs, salt, and pepper. Batter must be thick. Drop by teaspoons into hot oil and fry until brown. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 COMBINE OIL, LIME JUICE, cilantro and pepper in a blender or food processor and blend until cilantro and peppers are roughly pureed. Add peas, cumin and salt and blend until smooth. There will still be some lumps, but this adds to the textural interest of the guacamole. Scrape into a mixing bowl and add the diced red onion. x Black olives 1.00 x Green onions Instructions: Notes ********* * Peppers should be seeded. Cut peppers into strip and quarter the onions. Put vegetables through the coarse blade of a food grinder or chop in a food processor. Put vegetables into a heavy kettle and pour boiling water over them to cover. Let stand 10 minutes, then drain. Add the vinegar, sugar and salt to the vegetables. Mix well. Bring to a boil and simmer for 20 minutes. Pour into clean jars while hot and seal. Makes 10 Pints. Serve these sweet-and-sour nibbles as cocktail food or give jars of them to friends. Cook carrots in boiling water until crisp-tender. Drain. Cut carrots into 3-inch-long sticks and pack upright in small hot sterilized jars. Combine sugar, vinegar, water and salt in saucepan. Tie cinnamon stick and pickling spice in cheesecloth bag and add to vinegar mixture. Boil 5 to 8 minutes. Fill jars with boiling syrup, leaving 1/2-inch head space. Adjust lids and process in boiling water bath 30 minutes. 'TsPxr l iSg p-_{=& * Use only the juice and grated zest of the 2 lemons. Wash the tomatoes and prick each one in several places with the tines of a fork. Dissolve the sugar in the water, birng to a boil and boil rapidly for 5 minutes. Add the tomatoes and cook for 10 minutes. Remove the tomatoes and to the syrup add the ginger root, lemon juice and rind, and salt. Simmer the syrup for 15 minutes, return the tomatoes to the syrup and cook about 30 minutes longer, or till the syrup is thick and the tomatoes are transparent. Turn into hot jars and seal. Makes about 6 pints. 'TsPxr l iSg p-_{=& Servings: 4 Combine sifted flour and icing sugar with egg and a tiny drop of colouring in food processor. Process until mixture forms a ball. Knead dough on lightly floured surface until smooth and evenly coloured; knead in more colouring if desired. Roll dough through pasta machine on thickest setting; fold in half, repeat several times. Roll dough until 1 mm thick using pasta machine. Cut into 1 cm strips using fettucine attachment on machine. Add pasta to large pan of boiling water, boil, uncovered for about 5 minutes or until just tender; drain. Serve with warm pasta with warm sauce. White Chocolate Sauce: Heat milk and cream in pan, do not boil. Remove from heat, add chocolate, stir until melted, stir in liqueur and nutmeg. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Start some salted water boiling. Preheat oven to 375 degrees F. Peel and grate the sweet potatoes. Grate carrots. Put these vegetables into an empty saucepan. Pour the boiling water over the saucepan full of vegetables and bring to a boil. Cook five minutes; drain. Wash cranberries and pick out the ones that are soft or blemished. Put the cranberries in an enameled pot with the sugar and cook them, covered, over low heat for 10 minutes, stirring occasionally. Remove the lid and cook for five minutes more, stirring almost constantly. Add cooked drained potato/carrot mixture to cranberries and cook for 3 to 4 minutes more, stirring constantly. Beat together the milk, eggs, cream cheese, a little nutmeg and a dash of salt. Stir in the cooked vegetable mixture and pour this filling carefully into the prepared shell. Bake at 375 degrees F. for 40 minutes or until the top is golden and firm. Serve. NOTES: * Sweet potatoes, carrots and cranberries in cream cheese quiche -- This recipe has become a real holiday favorite in our family. It is originally from "The Vegetarian Epicure, Book Two" by Anna Thomas. It is sweeter than most quiches, but not as sweet as most pies, and can be eaten either as a side dish, or as dessert. We usually eat it with the turkey because no one wants to wait until dessert time! : Difficulty: easy. : Time: 25 minutes preparation, 40 minutes baking. : Precision: measure the ingredients. : Moira Mallison : Tektronix, Inc. , Beaverton, Oregon, USA : tektronix!moiram : Copyright (C) 1986 USENET Community Trust the potatoes and carrots are tender. Run it all through the blender, about 1 to 1 1/2 cups at a time. When it is all pureed, rinse the cooking pot with the cup of water and add that to the 'empty' blender. Run the blender for a few seconds and then slosh the water about to get as much of the vegetable puree as possible off the sides of the blender. Sift dry ingredients. Add shortening and potato and mix thoroughly. Knead dough; cut with biscuit cutter (you may need more flour, as dough is sticky). Bake in 400 degree oven 12 to 15 minutes. Mrs Harold T. Cook entle heat). Ladle into bowls. Garnish with sour cream and parsley as described above. MAKES: 6-7 cups of soup Notes ****** Many variations exist; this one is light. Cook potatoes in as little boiling water as possible until tender. While still hot, peel. Place in large mixing bowl and mash well. Beat with electric mixer at medium speed and gradually add butter, milk, orange zest, sherry and brown sugar. Beat egg whites until stiff and gently fold into potato mixture. Pour into buttered casserole. Sprinkle top with chopped pecans that have been mixed with melted butter. Bake at 350 degrees for 30 minutes. PPPPPP Drain potatoes and discard liquid. Drain pineapple and set pineapple and juice aside. In a small, heat-resistant, non-metallic bowl, melt butter in Microwave Oven 30 seconds. Place potatoes in medium-sized bowl and mash with a potato masher or fork. Add melted butter and brown sugar. Stir until well combined. Stir in pineapple juice until desired consistency is reached. Fold in pineapple tidbits and marshmallows. Butter a shallow, 1 1/2-quart, heat-resistant, non-metallic casserole and spoon potato mixture into casserole. Heat, uncovered, in Microwave Oven 5 to 6 minutes or until potato mixture is heated through and marshmallows begin to melt. Serves 8 From _The New Deluxe Sharp Microwave Oven Cookbook_ Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 May use can mashed sweet potatoes. Season with vanilla (1 t), salt (1/2 t), cinnamon 1/2 tsp. Whip all together and pour in greased casserole. Mix topping ingredients on top and bake for 30 minutes in 350 degree oven. structions: Notes ********** RECIPE ENDS ******** briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or until topigs float and feel firm t Place potatoes in saucepan; add water to cover, and bring to a boil. Cook 15 minutes or until very tender; drain. Place potatoes in a bowl; beat at medium speed of an electric mixer until smooth. Set aside 2 cups potato and discard remaining potato. Combine 1/2 cup sugar and 1/4 cup water in a small, heavy saucepan. Place over medium-low heat, and cook 8 minutes or until sugar dissolves. (Do not stir. ) Cover, increase heat to medium, and cook 1 minute. Uncover and cook an additional 7 minutes or until amber or golden. (Do not stir. ) Pour immediately into a 10-inch deepdish pieplate, tipping quickly until sugar coats bottom of pie plate; set aside. Combine Remaining 1/2 cup sugar, egg white, and yolk in a bowl; Stir with a wire whisk until blended. Add potato; stir until blended. Add low-fat milk and remaining ingredients; stir well. Pour into prepared pie plate; place in a large, shallow pan. Add hot water to depth of 1-inch. Place in a 350 degree oven; immediatly reduce temperature to 325 degrees. Bake 1 hour and 10 minutes or until a knife inserted near center comes out clean. remove pie plate from water; cool 1 hour on wire rack. Cover and chill 4 hours. To serve, loosen edges of flan with a knife or rubber spatula. Place a serving plate upside down on top of pie plate; invert flan onto plate. remove pie plate. Drizzle any remaining syrup over flan. Calories: 254 (7% from fat) Cholesterol: 57mg Sodium: 99mg Fat: 1. 9g ( Sat 0. 7g, Mono 0. 6g, Poly 0. 3g) PLACE SWEET POTATOES in a mixing bowl, add egg and mix well. Stir in the flour and add the baking powder. Add up to 1/3 cup of milk, stirring. Stir in 1 tablespoon butter. The mixture should have the consistency of thick, lumpy sauce and be able to coat a wooden spoon. Place a non-stick or heavy iron skillet over medium heat on top of the stove and add 1/2 teaspoon butter. Spoon 3 tablespoons of batter per pancake into the skillet and cook until bubbles rise to the surface of the pancakes and break, about 1 to 2 minutes. Using a spatula, flip the pancakes and cook another 2 minutes. Remove pancakes from the skillet and keep warm on a covered plate in the oven. Repeat the procedure until all the pancakes are cooked. After the first batch is cooked, add as little butter as possible without allowing the pancakes to stick to the bottom of the pan. Serve with sour cream. Makes 12 small pancakes. Boil potatoes until tender (20-30 minutes). Drain and peel. In a blender, put the potatoes, sugar and butter. Mix up a little, then add eggs, vanilla and nutmeg. Blend ingredients together well, until mixture is very smooth. Pour into unbaked pie shell and bake at 375 degrees F. for 45-55 minutes until filling is set. NOTES: * This is an extremely simple and extremely good pie recipe. You can even cheat and use store-bought pie crusts, in which case the whole thing takes about 5 minutes to put together. Yield: Serves 3-8. * If you don't want to make your own pie shell, I find that the Pet Ritz factory pie shells work well. : Difficulty: easy. : Time: 30 minutes preparation, 1 hour baking. : Precision: approximate measurement OK. : Susan Liebeskind : Georgia Institute of Technology, Atlanta, Georgia, USA : Copyright (C) 1986 USENET Community Trust : shl%gitpyr@gatech. csnet 00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 350~. Soak raisins in hot water to cover 5 minutes; drain. Cream butter, then add sweet potato, egg, & vanilla; beat till creamy. Mix flour, allspice, salt, nutmeg, baking soda, baking powder and cinnamon. Add to creamed mixture and mix well. Add raisins, nuts and bran flakes. Drop onto cookie sheet sprayed w/ veg cooking spray. Bake 12 min or until done. ough bread loft Instructions: Wrap in foil 350 degrees 45 minutes. Notes Heat enough salted water to cover the sweet potatoes, (1/4 Tsp of salt to 1 cup of water) to boiling. Add the potatoes and cover. Heat to boiling again and then reduce the heat. Simmer until potatoes are tender, about 6 minutes and drain. Cook the bacon in a 10-inch skillet until crisp, remove and drain on paper towels. Drain the excess fat from the skillet reserving 1 Tbls in the skillet. Stir in the potatoes and cook over medium heat, stirring frequently, until golden brown. Mix the eggs, ground red chiles and salt. Pour the mixture into the skillet. Sprinkle the mixture with the bacon and onions. As mixture begins to set on the bottom and sides, raise it so that the uncooked egg mixture flows underneath the cooked. Cook until the eggs are cooked all the way through but still moist, about 3 to 5 minutes. Arrange fish rolls, seam side down, in dish. Place any remaining stuffing around fish rolls. in baking dish. Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place sweet potato pieces in basket. Cover tightly and heat to boiling; reduce heat. Steam 10 to 15 minutes or until tender. Scoop pulp into blender or food processor; discard skin. Add 1/2 cup chicken broth. Cover and blend, or process, until smooth. Transfer mixture to 2-quart saucepan. Stir in remaining chicken broth, the orange juice, salt and nutmeg. Cover over medium-high heat, stirring constantly, until hot. Stir in half-and-half and pecans. Heat until hot. 4 SERVINGS (ABOUT 3/4 CUP EACH); 375 CALORIES PER SERVING. To Microwave: Arrange potatoes on microwavable paper towel in microwave oven. Microwave uncovered on high 6 to 8 minutes or until tender when pierced with a fork. Scoop pulp into blender or food processor; discard skin. Add 1/2 cup chicken broth. Transfer mixture to 2-quart microwavable casserole. Stir in remaining chicken broth, the orange juice, salt and nutmeg. Cover tightly and microwave on high 3 to 5 minutes until hot. Stir in half-and-half and pecans. Cover tightly and microwave on high 2 to 3 minutes or until hot. l iSg p-_{=& Bake your sweet potatoes or use some that was left over. Take off the skins and mash them up. To the potatoes, add all other ingredients. Mix well and put in an iron skillet and bake at 350 for 25 to 30 minutes. For variety, you can add some chopped nuts, raisins or cut back on the cinnamon and use allspice or cloves for a different flavor. * boiled and skinned Preheat oven to 350 deg F. Slice cooked potatoes and apples 1/4"- 1/2" thick. Place half of each in buttered baking dish. Sprinkle with half the sugar, salt, and dot with half the butter. Repeat. Cover and bake 40 minutes. Variations: Add 1/2 cup chopped nuts and/or tablespoon of grated orange rind. Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In colonial times, often the only sweetener available was maple syrup. Prepare and bake sweet potatoes as directed. Slip off skins. Cut potatoes into 1/2-inch pieces. Cook remaining ingredients in 10-inch skillet about 6 minutes or until apple is tender. Add sweet potatoes. Mix carefully until coated. 6 SERVINGS (1/2 CUP EACH); 190 CALORIES PER SERVING. a Scallions (finely chopped) 2.00 T Butter 2.00 pk (6oz. ea) crab meat 1.00 ea 3 oz USE WITH CRISP GREENS OR WITH FRESH FRUIT SWEET SALAD DRESSING MIX: Combine all ingredients in a small bowl until evenly dis- tributed. Put mixture in a foil packet or 1-pint glass jar. Label. Store in a cool, dry place. Use within 6 months. Makes about 1/2 cup of Sweet Salad Dressing Mix, enough for 1-1/4 cups Sweet Salad Dressing. SWEET SALAD DRESSING: Combine ingredients in a glass jar. Stir until well-blended. Chill before serving. Makes about 1-1/4 cups Sweet Salad Dressing. heat, sti "Toward the end of our Odyssey as escapees from the Nazis, my two brother, my sister and myself made a stop at a farm with the usual trepidation; would they give us shelter or turn us into the Fascists? They welcomed us. One of the their children was celebrating First Communion and they were delighted to share the happy event with us. In fact,as if we were part of the family, we helped in the preparations. They had very little sugar, which they had saved from before the war and asked us to make one of our desserts with it. It was near Shavout and we thought of Tortelli Dolci. Some of the ingredients were missing, but they were delicious to anyway or so it seemed to us at the time. " Combine the citron with 1 egg yolk, 3 Tbsp sugar, citron peel, pine nuts and vanilla extract; mix well and set aside in refrigerator. Make a soft dough with the flour, salt, eggs, the remaining egg yolk, 1/4 cup sugar, vegetable oil, rum and lemon extract. Knead for 3 minutes, then cover with a clean towel and let rest for five minutes. With a rolling pin, roll very thin. With a cookie cutter or with a glass, cut into disks, about 3 inches in diameter. Place 1 Tbsp of the ricotta mixture over each disk. Fold each disk in half and press the round edge with a fork to seal. Place on an ungreased baking sheet and bake in preheated oven 400F oven for 15 minutes. Serve before the filling make the pastry become soggy. Yields about 3 Dozen ]kI$Y= Combine the water and yeast in a small bowl; let stand for 2 minutes. In a large mixer bowl, beat the butter and salt until creamy. Add the flour, 1/2 cup at a time, mixing well after each addition. (This can be done with an electric mixer at low speed. ) Stir in the yeast mixture. Cover the mixture and chill for 1 hour. Place 3/4 cup of granulated sugar in a pie plate or shallow pan. Drop level tablespoons of the chilled dough into the sugar. Roll each tablespoon into a ball and coat well with sugar. Place the sugar-coated balls in a shallow pan and chill for 30 minutes. Heat the oven to 375F. On a well-sugared board, working with one ball at a time, press additional sugar into the dough while you pat the ball into a square. Using a sugared rolling pin, roll each piece of dough into a square about 3 x 3 inches. Cut each square diagonally into two triangles. With a metal spatula, lift the triangles onto an ungreased baking sheet. Repeat with the remaining balls of dough. Bake for 10 to 15 minutes, or until lightly browned. Let the crisps rest on the baking sheet for 30 seconds before removing them to wire racks to cool completely. The crisps taste best when fresh, but can be stored in an air- tight container. Makes about 5 1/2 dozen wafers. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Lightly grease the baking pan. Dissolve the yeast in the warm water. In a large mixing bowl, mix the flour, sugar and salt until well blended. In a saucepan, heat the milk and butter, then cool to lukewarm. Add the warm milk and the yeast mixture to the dry ingredients, then add the egg. Blend well to form a moist soft dough. Knead lightly until the dough is soft and smooth. Return the dough to a clean greased bowl and cover with a damp towel. Set the dough in a warm place to rise. Let rise for 1 hour or until doubled in size. When the dough is ready, punch it down and pat it into a thin layer. Place the layer into the bottom of the pan folding the excess dough up the sides of the pan making it as smooth as possible. Allow the dough to rise again, in the pan until it is doubled, bout 30 to 45 minutes. When the dough is double the crust is ready to be filled. 7645 Salt 1.00ts Remove skin and bones from chicken. Cut chicken into 1-inch pieces. Mix egg, 1 tablespoon cornstarch, 2 teaspoons soy sauce and the white pepper in glass or plastic bowl. Stir in chicken. Cover and refrigerate 20 minutes. Cut each tomato into 8 wedges. Cut bell pepper into 1-inch pieces. Heat oil (1-1/2 inches) in wok or 12-inch skillet to 350 degrees. Mix flour, 1/2 cup water, 1/4 cup cornstarch, 1 tablespoon oil, the salt and baking soda. Stir in chicken until well coated. Fry about 15 pieces at a time for 3 minutes, turning frequently, until light brown. Drain on paper towels. Increase oil temperature to 375 degrees. Fry chicken again all at one time about 1 minute or until golden brown. Drain on paper towels. Heat sugar, chicken broth, vinegar, 1 tablespoon oil, 2 teaspoons soy sauce and the garlic to boiling in 2-quart saucepan. Mix 1/4 cup cornstarch and 1/4 cup water. Stir into chicken broth mixture. Cook and stir about 10 seconds or until thickened. Stir in tomatoes, bell pepper and pineapple. Heat to boiling. Pour over chicken. 6 SERVINGS; 655 CALORIES PER SERVING. White wines: Macon-Clesse, -Lugny, -Vire or -Ige, Hermitage, Crepy. [From "Larousse Traditional French Cooking. "] Notes ********** RECIPE ENDS ******** *Q (O $B &A &D &A %C &A One of our most favorite dishes. We like to serve it with the oven. Trim excess fat from pork loin. Cut pork into 3/4-inch pieces. Heat oil (1 inch) in deep fryer or Dutch oven to 360 degrees. Beat flour, 1/4 cup cornstarch, 1/2 cup cold water, 1/2 teaspoon salt and the egg with hand beater until smooth. Stir pork into batter until well coated. Add pork pieces, one at a time, to oil. Fry about 20 pieces at a time about 5 minutes, turning 2 or 3 times, until golden brown. Drain on paper towels; keep warm. Add enough water to reserved pineapple syrup to measure 1 cup. Heat syrup mixture, brown sugar, vinegar, 1/2 teaspoon salt, the soy sauce, carrots and garlic to boiling in Dutch oven; reduce heat. Cover and simmer about 6 minutes or until carrots are crisp-tender. Mix 2 tablespoons cornstarch and 2 tablespoons cold water; stir into sauce. Add pork, pineapple and bell pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice. 8 SERVINGS; 645 CALORIES PER SERVING. ** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Crab Claw Marinade Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Peel and cube potatoes. Add diced onion, salt, pepper, and sugar. Reserve in a covered bowl. In a small frypan, fry the bacon until crisp. Add the vinegar to the hot bacon and bring to a boil. Pour immediately over potato mixture, mix well. If too tart, add a little more sugar before serving. Cut endive or leaf lettuce add to this is very good. ves of garlic (4-10) Instructions: Mix all together, pour over claws and serve. Notes ********** RECIPE ENDS *** Cook macadamia nuts and sugar over low heat, stirring constantly, until sugar is melted and nuts are coated; cool and break apart. Toss all ingredients. 6 SERVINGS (ABOUT 1-1/3 CUPS EACH); 180 CALORIES PER SERVING. S DRESSINGShake all ingredients in tightly covered container. *1 can ounces) pineapple tidbits, drained, can be substituted for the fresh pineapple. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is ho Heat sugar, broth, vinegar, oil, soy sauce, salt and garlic to boiling in 2-quart saucepan over medium-high heat, stirring occasionally. Mix cornstarch and water. Stir into sugar mixture. Cook and stir about 10 seconds or until thickened. Stir in tomato, bell pepper and pineapple. Heat to boiling. ABOUT 2-1/2 CUPS SAUCE; 20 CALORIES PER TABLESPOON. 8154 Brown sugar 2.00c Cut fish steaks into 1-inch cubes. Add enough water to reserved pineapple juice to measure 1-1/2 cups. Heat juice mixture, brown sugar, vinegar, gingerroot, soy sauce, salt, carrot and garlic to boiling in 3-quart saucepan; reduce heat. Cover and simmer 6 minutes or until carrot is crisp-tender. Mix cornstarch and 3 tablespoons water. Stir into sauce. Stir in fish, pineapple and bell pepper. Heat to boiling, stirring constantly; reduce heat. Simmer 5 to 7 minutes, stirring occasionally, until fish flakes easily with fork. Serve with rice. 4 SERVINGS; 360 CALORIES PER SERVING. To Microwave: Cut fish into 1-inch cubes. Omit salt and 3 tablespoons water. Place cornstarch in 3-quart microwavable casserole. Add enough water to reserved pineapple juice to measure 1-1/4 cups. Stir into cornstarch. Stir in brown sugar, vinegar, gingerroot, soy sauce, carrot and garlic. Cover tightly and microwave on high 6 to 8 minutes, stirring every 2 minutes, until carrot is crisp-tender. Stir in fish, pineapple and bell pepper. Cover tightly and microwave 10 to 14 minutes, stirring every 4 minutes, until fish flakes easily with fork. l iSg p-_{=& Trim the cauliflower and divide it into florets. Blanch the florets in boiling salted water for 5 minutes. Drain them and run cold water through them immediately. Slice the onions and layer them with cauliflower into sterilized jars. Heat the vinegar with the sugar and spices, and pour the boiling mixture into the jars. The florets should be submerged. Cover and seal while hot. Ready to eat in a week, the pickle will keep in a cool place all year. Makes approximately 3 lb. pickle. Suggestions: Make an oeuf en cocette, very lightly cooked with a teaspoon of cream and serve it on a plate along with pickled cauliflower, sticks of cucumber, spring onions, and matchsticks of celery to dip into it. Toss a few cauliflower florets with a haricot bean salad dressed with olive oil, some of the pickling liquor, chopped garlic and parsley. Serve them as part of an antipasto with olives and slices of salad. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all of the ingredients in a large bowl. Mix well to distribute the liquid evenly. Dump into a baking dish and seal the baking dish tightly with aluminum foil and a lid. Bake 1 hour at 350 F. Cool. To serve, reheat, then empty into a serving dish. Don't serve it out of the pan you cooked it in (the movement into the serving dish squeezes juices out of the fruit). NOTES: * Vegetable and fruit casserole for Passover -- The original version of this recipe came from the "Jewish Holiday Cookbook," by Gloria Kaufer Greene. It benefits from being made ahead and then heated for the Seder. : Difficulty: easy. : Time: 10 minutes preparation, 1 hour cooking. : Precision: no need to measure. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : reid@decwrl -or- decwrl!reid : Copyright (C) 1986 USENET Community Trust Scallion, chopped Instructions: Preheat the oven 10 375 degree F. Trim any excess fat from the ribs and place them in a Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. Harold T. Cook ribs and leave for 3 hours at room temperature or about 6 hours in the refrigerator. Baste the ribs every hours or so, turning them over. * Cut the green onions into 2-inch pieces. ** Cut the green pepper into 1-inch pieces after seeding. Drain the pineapple slices and reserve the syrup for later use in the recipe. Mix the meat and the 1 TBLS of soy sauce. Shape the mixture into 36 meatballs. Place the meatballs in a glass bowl or plastic bag. Mix the reserved pineapple syrup, the brown sugar, vinegar, and 2 TBLS of soy sauce until the sugar is dissolved. Pour over the meatballs and refrigerate for at least 3 hours. Drain the marinade from the meatballs into a small saucepan, stir in the cornstarch. Cook, stirring constantly, until the mixture thickens and boils. Boil and stir for 1 minute. Remove the sauce from the heat and set aside. Cut the pineapple slices into quarters. On each of 6 12-inch metal skewers alternate 6 meatballs with pineapple and vegetables. Brush the kabobs with part of the sauce. Set the oven control at broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the sauce and gently push with a fork to turn. degrees F and roast for another 15 minutes. By this time the spareribs should be a rich golden brown with crisp edges. Baste again, then take them out of the oven. Place the ribs on a cutting board and remove the drapery hooks. Separate the individual ribs with a cleaver or sharp knife. Serve at room Drain pineapple well,reserving 3/4 cup juice;set aside. In a large bowl,combine beef,egg,bread crumbs,salt and ginger;using hands or wooden spoon,blend well. Shape mixture into 1 1/4" balls. In 12" skillet over medium-high heat,heat oil;add meatballs;cook about 12 minutes, turning frequently until well browned on all sides. Using slotted spoon, remove to plate. To drippings in skillet,add scallions and garlic;cook, still over medium-high heat,about 5 minutes,stirring frequently until tender-crisp. In small bowl,stir reserved pineapple juice into cornstarch until blended and smooth;add to skillet along with vinegar,sugar and ground red pepper. Increase heat to high;bring to a boil,stirring. Boil 1 minute. Return meatballs to skillet along with pineapple chunks and pea pods;cook 3 to 5 minutes longer until heated through and pea pods are crisp-tender. Makes 4 servings. Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 About one hour before serving: In 12 inch skillet over medium-high heat, in hot oil, cook porkchops until browned on both sides, Stir in sugar,vinegar,salt and cinnamon and 1 cup water. Reduce heat to low; cover and cook 40 minutes or until pork chops are fork tender. Add sweet potatoes; cover and cook 5 minutes longer. Meanwhile. in cup, blend cornstarch with 1 tablespoon water until smooth. Take out pork chops and keep warm. Increase heat to medium; gradually stir in cornstarch mix into skillet liquid and cook, stirring constantly ,until mixture is thick. Serve at once with a green salad. Out of Womens Circle Magazine 1950 typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 ; blend well. Pour over cereal mixture; toss gently to coat. Store in airtight container. Makes 7 cups. Notes ********** RECIPE ENDS ******** 1.00ts German settlers brought us this hearty cabbage dish with its tangy. Prepare and cook shredded cabbage as directed. Cook bacon in 10-inch skillet over medium heat, stirring occasionally, until crisp. Remove bacon with slotted spoon. Drain fat from skillet, reserving 1 tablespoon. Stir brown sugar and flour into fat in skillet. Stir in water, vinegar, salt, pepper and onion. Cook about 5 minutes, stirring frequently, until mixture thickens. Stir bacon and sauce mixture into hot cabbage in saucepan. Heat until hot. Garnish with additional bacon if desired. 6 SERVINGS; 105 CALORIES PER SERVING. * RECIPE ENDS ******** Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomato and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is f Combine mayonnaise and sour cream; mix well. Toss apple with lemon juice. Add mayonnaise mixture and beets; mix lightly. Chill. For each serving, place 1/2 cup salad on lettuce slice. Surround with 2 half-slices of red pepper, molding the salad o form a heart shape. vegSpicy Stewed Cauliflower & Potatoes appCouscous With Basil Cousous Topped With Almonds Serves: 4 Heat oven to 400 degrees. Bring 1/2 cup water to boil in 10-inch skillet; add asparagus. Cook 2 minutes; drain. (Asparagus will still be crisp). Place in a 10 x 6 inch baking dish. Mix remaining ingredients, sprinkle over asparagus. Bake 8 to 10 minutes or until cheese mixture is lightly browned. Spicy Tomato Sipper vegSpinach (korean Sigumchi Namul) vegSpinach - Stuffed Vidalia Onions - Bph Place the wine in a saucepan over medium-high heat. Mix the Swiss cheese and flour together and gradually add to the wine, stirring constantly, until all the cheese is melted and mixture is smooth. Remove from the heat and add the brandy, garlic, onion, pepper, and ham. Pour into a chafing dish and sprinkle with nutmeg. Serve hot. Makes about 3 1/4 cups of dip. SUGGESTED DIPPERS: Apples, Artichoke Hearts, Crackers, French Bread Chunks, Ham, Salami Almonds Toss cheeses with cornstarch until coated. Rub garlic on bottom and side of heavy saucepan or skillet and add wine. Heat over low heat just until bubbles rise to surface (wine should not boil). Stir in lemon juice. Gradually add cheeses, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat until cheeses are melted. Stir in kirsch, salt and white pepper. Remove to earthenware fondue dish and keep warm over low heat. Spear bread cubes with fondue forks and dip and swirl in fondue with stirring motion. If fondue becomes too thick, stir in 1/4 to 1/2 cup heated wine. NOTE: An additional 2 cups shredded Swiss cheese can be substituted for Gruyere cheese. .00 md Garlic cloves; minced 1.00 md Onion 1.00 ts Worcestershire sauce 0.50 ts Tabasco 1.00 c Beer, heated and 0.00 slightly cooled 1.00 Rye bread loaf Instructions: Mix cheese, margarine, onion, garli Sliced radishes or almonds Heat oven to 375 degrees. In a large bowl,combine cream cheese and milk. Stir in chicken,onions,1/4 cup almonds and 1/2 cup Jack cheese. heat tortillas as directed on package. Spoon about 1/4 cup filling down center of each warm tortilla;roll up. Place seam side down in ungreased 13 x 9" baking dish. Pour enchilada sauce evenly over tortillas;sprinkle with remaining Jack cheese. Bake @ 375 degrees for 10 to 15 minutes or until bubbly. In small bowl,combine avocado dip and sour cream. Spoon over warm enchiladas. Garnish with radishes or almonds. Makes 10 enchiladas. 0.25c c 21539 Seasoned salt 1.25ts d 21539 Thyme 0.12ts e 21539 Pepper to taste Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite ve. Steamed rice a MUST. Notes ********** RECIPE ENDS ******** grad Special Buckwheat Pancakes Cake Cheesecake Light Cakes/Pies|00008|cak|Light Pumpkin Cheescake Cakes/pies, Desserts|16122|cak|Lime Cheesecake Desserts|161 Rub the inside of a heavy saucepan with the garlic, add the wine and heat it over mod-low heat until it is hot. Add the cheese by handfuls, stirring. Cook the mixture, stirring, until smooth, keeping it just below simmering point. In a small bowl, stir together the cornstarch and 1/4 cup kirsch. Mix well and add to the Gruyere mixture with nutmeg and pepper to taste. Heat, stirring constantly, just until it begins to bubble. Do not let it boil. Transfer to a heated fondue pot and keep it hot over a low flame. If fondue becomes too thick, add some additional kirsch to thin. Spear bread cubes with long fondue forks and dip them into the cheese. a 1967 Gourmet Mag. hippy-dippy favorite. pouTurkey, Microwaved2 pouStuffed Chicken Breasts appCouscous With Basil Cousous Topped With Almonds Toss together cheese and flour. Rub inside of saucepan with garlic. Discard garlic. Add sauterne and heat until bubbles rise. Over low heat add the cheese, 1/2 cup at a time, stirring until cheese is melted after each addition. Add salt, Worcestershire sauce and nutmeg. Transfer to fondue pot and serve with cubes of French bread. :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat 1-inch salted water (1/2 teaspoon salt to 1 cup water) to boiling. Add potatoes. Heat to boiling. Reduce heat. Cover and cook until tender, 30 to 35 minutes. Peel and shred potatoes or cut into 1/4-inch strips. Heat margarine in 10-inch skillet until melted. Add potatoes, onion and cheese. Sprinkle with salt and pepper. Cook, uncovered, over medium heat, turning frequently, until potatoes start to brown, about 10 minutes. (Add 1 to 2 tablespoons margarine to prevent sticking if necessary. ) Press potatoes with spatula to form flat cake. Sprinkle with water. Cover and cook over low heat, without stirring, until bottom is golden brown and crusty, about 10 minutes. Place inverted platter over skillet and invert potatoes onto platter. . Notes ********** RECIPE ENDS ******** almon Loaf Salmon Loaf With Horseradish Sauce Salmon Loaves Trim round steak; pound well. Cut into 6-8 even size pieces. Mix flour, salt, & pepper, and coat beef with it. Place beef and any remaining flour mix in rectangular baking dish, 12"x18", or 10" square casserole. Combine celery, onion, and green pepper in small bowl, microwave on high (100%) until veggies are tender 3-5 min. mix with remaining ingredients and pour over beef. Cover and microwave on high (100%) five min. then reduce power to med (50%) and continue to microwave until beef is tender, 40-50 min. , re-arranging pieces after half the cooking time. from the Sharp Carousel Microwave Cookbook Typed for you by: Fred Goslin, Cyberealm BBS Watertown, NY 315-786-1120 ; set aside. Cut prepared frozen dough into 1/4 inch thick slices. Place about 1 inch apart on baking sheets and bake 10 to 12 minutes until edges are browned and centers are slightly set. Cool completely on wire racks. Combine fish, vegetables, dry seasonings and enough water to cover in a saucepan or pot. Boil gently for about 15 to 20 minutes or until the fish flakes easily. Meanwhile, heat butter in a skillet. Add the chopped eggs, lemon juice, dill, salt and pepper. Cook 5 minutes, stirring frequently. When the fish is cooked, set it on a warm platter and then spoon the topping over the fish. Serve with rice or potatoes. NOTES: * Pike Polish style -- This recipe could be used as part of a 12-course meal known in Polish as Wigilia or on its own. Wigilia is eaten after sundown on Christmas Eve. Yield: Serves 4-6. : Difficulty: easy. : Time: 30 minutes. : Precision: Approximate measurement OK. : Original recipe passed down through the generations and translated from Polish into English (with a few mods) by Edward Chrzanowski : MFCF, University of Waterloo, Waterloo, Ontario, Canada : echrzanowski@watmath. waterloo. edu or {ihnp4,allegra,utzoo}!watmath!echrzanowski : Copyright (C) 1986 USENET Community Trust meaJing Char Siu Bau (steamed Bbq Pork Buns) meaJo's Two Cheese Meatloaf meaJose Giles's Pozole meaJudy's Swedish Meatballs meaJean Chretien's Tortiere appCouscous With Basil Cousous Topped With Almonds SZECHUAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. Serves 4 as part of meal. Add all the other ingredients and blend well. Cover and chill. SKIN AND BONE THE CHICKEN BREASTS, AND CUT INTO 1 1/2" CUBES. COMBINE CORNSTARCH AND MSG IN A PAPER BAG. ADD THE CHICKEN AND TOSS TO COAT. HEAT OIL IN SKILLET OR WOK. ADD THE CHICKEN AND GARLIC. STIR FRY UNTIL THE CHICKEN IS LIGHTLY BROWNED. ADD SOY SAUCE, VINEGAR, SUGAR AND WATER. COVER AND COOK FOR THREE MINUTES. ADD GREEN ONIONS AND CAYENNE. HEAT TWO MINUTES MORE. SERVE WITH STEAMED RICE. 28545 1 -1 -1 -1.00 -1.00 -1.00 Peel garlic and ginger. Smash garlic. Trim scallions and cut into 2" lengths (don't be fancy, the next step is a food processor). Place garlic, ginger, and scallions into a food processor and process until finely chopped. Remove to a 14x11x2" dish. Add oil and pepper flakes. Cook in microwave, uncovered, at 100% for 3 minutes. Remove from microwave and stir in remaining ingredients, tossing gently to coat green beans. Cook, uncovered, at 100% for 10-15 minutes, stirring 4-5 times. Serve hot or cold. Notes: This recipe takes only a tablespoon of oil for a pound of green beans. I have used half that with good success. These are good cold for picnics or between meal snacks. a few beignets at one time so that they are not crowded. Fry for about 4 to 5 minutes, or until they are crusty and a dark golden brown, turning occasionally with a spoon so that they color evenly. Note: It is important that the f *Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency. To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate. To make noodles, cook fettuccine until tender. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and chill until serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss. Created by: Hugh Carpenter, Los Angeles ly until the chocolate is melted and the mixture is well blended and smooth. Remove from the heat, but keep the sauce over hot water until ready to serve. It should be served warm. Apricot Sauce 1 cup apricot preserves 3 to 4 tablespoons apricot brandy or water Turn the apricot preserves into a small Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine scallions, bamboo shoots, ginger, garlic, and tabasco in a small bowl. In second bowl combine sugar, catsup, sherry, soy sauce, and sesame oil or seeds. In third bowl mix cornstarch and water. Heat oil in wok or lg. skillet to 400 degrees. Have ready a lg. strainer with a bowl underneath. Add shrimp to hot oil, stirring until done, about 2 minutes. Pour oil and shrimp into strainer to drain. Heat 2 tb. of the strained oil in same wok or skillet over high heat. Add scallion mixture and stir- fry one minute. Add drained shrimp and stir-fry 30 seconds. Add cornstarch mixture to wok. Cook and stir until slightly thickened. Serve over cooked rice. off heat and let sit 10 minutes. Uncover and cool slightly. (Rice will be sticky). Cut chorizo and cucumber into long, 1/4-inch wide by 6-inch long matchsticks. Place ground beef, green onions, & garlic in a nonstick skillet and cook, stirring quickly, until beef is browned. Stir in chicken broth, soy sauce, oils, and red pepper flakes. Mix the cornstarch with the cold water. Add to the skillet. Cook stirring continuously, until sauce thickens. Gently stir in the bean curd (tofu). Continue cooking over medium heat for 3 minutes. * Sesame oil & hot oil may be found in Asian markets and in cooking specialty stores. Saute steak cubes, garlic, shallots and ground ginger in clarified butter for 2 minutes. Add chili pepper, chilipaste and very thin strips of snow peas and pepper; stir fry 2 minutes. Add green onions with 1 minute to go in cooking time. Makes 4 small servings. to seal. Gently squeeze roll so that filling holds together. Cut each roll into 1-inch pieces. Arrange pieces cut-side down on serving dish. Cut beef into 2" cubes. Combine garlic, 2 Tb. soy sauce and 1 tsp. sugar in large bowl; stir in beef cubes until well coated. Let stand 15 minutes. Meanwhile, combine 1 cup water, remaining 2 Tb. soy sauce, 2 tsp. sugar, red pepper, fennel, black pepper, cloves and ginger; set aside. Heat oil in Dutch oven or large skillet over high heat. Brown beef on all sides in hot oil. Stir in soy sauce mixture. Bring to boil; reduce heat and simmer, covered, 2 hours, or until beef is very tender. Combine cornstarch with 2 Tb. water; stir into beef mixture. Cook and stir until mixture boils and thickens, about 1 minute. Serves: 6 2.00lb 1736 Pimentos and 1 can liquid 2.00 1736 Egg 1.00 1736 Cream Cut beef across grain into thin slices, then into strips. Combine 2 Tb. each cornstarch and soy sauce with red pepper and garlic in medium bowl; stir in beef. Let stand 20 minutes. Meanwhile, combine water, remaining 1 Tb. soy sauce and 1 1/2 tsp. cornstarch; set aside. Heat 2 Tb. oil in hot wok or large skillet over high heat. Add beef and stir-fry 1 minute; remove. Heat remaining 1 Tb. oil in same pan; add white parts of green onions and stir-fry 1 minute. Stir in beef, soy sauce mixture and green onion tops. Cook and stir until mixture boils and thickens. Serve immediately. Serves :6 KeyWords :Vegetarian Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Slice beef thin across grain. Mix marinade:add beef slices. Let stand at room temperature 20 minutes. Mix sauce ingredients in small bowl;set aside. Cut ends off hot red peppers;shake out seeds. Chop skins into small pieces. Heat large non-stick skillet over high heat. Add 2 tbsp. oil;swirl to coat pan. Add chopped hot red peppers;stir until pepper skins turn black. Remove blackened skins from oil. Add beef and marinade to hot oil. Stir-fry beef until beef loses red color and is browned and has a satiny sheen. Remove from pan into large bowl. Add 1 tbsp. oil to skillet and add onion. Stir-fry 1 to 1 1/2 minutes. Onion should be crisp-tender. Remove from pan to bowl with beef mixture. Add 1 tbsp. oil to skillet;stir-fry green pepper until bright green color,about 1 minute. Reduce heat to medium. Add beef-onion mixture from bowl along with sauce mixture;cook until sauce is thickened,about 3 minutes. Remove to serving bowl. Sprinkle with chopped onion and beer nuts. Serve immediately with rice. Makes 4 servings. Add rest of the ingredients except tofu, miso & noodles & simmer, covered, till cooked. Add the noodles & tofu. Remove from heat. Dissolve miso thoroughly in 1/2 c warm water. Stir into soup. Serve immediately. SZECHWAN CASHEW CHICKEN white, cornstarch, soy and white pepper in bowl and stir in chicken. Marinate in refrigerator for 20 minutes. Cut bell pepper into same sized pieces as chicken. Cut bamboo shoots into 3/4 inch lengths. Mix cornstarch, water and soy, set aside. Heat wok very hot, add and swirl to coat 2 T. Add cashews, stir fry 1 minute or until light brown. Remove & drain on paper, sprinkle w. salt. Add chicken to wok, stir fry until white, remove. Add 2 T. oil and swirl to coat wok; add onion & ginger; stir fry until ginger is light brown. Return chicken to wok, stir; add bell pepper, stir, add bamboo shoots, stir. Add Hoisin sauce & chili paste; stir 1 minute. Add chicken broth and bring to boil. Add cornstarch, water, soy sauce mixture; cook stirring about 20 seconds or until thickened. Return cashews, stir and add green onions. n. VARIATION: For the Brownie Cookie Crust, make 1 recipe of Brownie Cookie Marinate chicken in 1 Tb soy sauce and rice wine for 30 minutes. Combine 2 Tb soy sauce, cornstarch, sugar and vinegar and set aside. Heat oil in wok or skillet. Add red pepper to taste and cook until black. Add chicken and stir fry for 2 minutes. Remove chicken. Add green onions and ginger and stir fry for 1 minute. Return chicken to wok. Cook 2 minutes. Stirring constantly, add soy sauce mixture and any remaining chicken marinade. Add cashews. Serve over cooked rice. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis n bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. * 10 3/4 -ounce broth ** chicken flavored, broken up *** frozen chicken cubes cored and coarsely chopped ***** onions, bias-sliced into 1 1/2-inch length In a large saucepan or Dutch oven stir together chicken broth, noodles and flavoring packet, red pepper, and 3 soup cans (3 3/4 cups) water. Bring to boiling; reduce heat. Cover and simmer for 10 minutes. Stir in remaining ingredients. Return to boiling. Serve at once. Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 INSTRUCTIONS; Rinse the duck and dry thoroughly. Combine the star anise, Sichuan peppercorns, cinnamon and salt in a skillet; heat, shaking the skillet, until the spices begin to smoke and the salt starts to turn a light golden color. Cool. Sprinkle some of this mixture into the cavity of the duck including all the star anise and the cinnamon stick. Add the ginger and scallion to the cavity and skewer closed. Rub the outside of the duck with the rest of the seasoned salt mixture and hang the duck by a string (around the neck if the duck has a head or under the wings if not) overnight in a cool, airy place. The next day, steam the duck on a plate in a large steamer or covered wok for an hour to an hour and 15 minutes. Cool and rub all over with a small amount of dark soy sauce. Wrap in foil and refrigerate until ready to cook. (It's fine this way for a day or two. ) Several hours before cooking, take the duck out of the refrigerator and make a light batter: Mix the sherry with the cornstarch and sugar until well blended then stir in the egg white. Rub thoroughly over the duck and allow to sit. Heat a large quantity of oil until nearly smoking in a 16-inch or larger wok or in a large deep fryer. Immerse the duck in the oil and fry until golden, about 15 minutes, spooning the oil continuously over the exposed part of the duck. You might want to turn the duck during this time. If so, carefully remove it with a large slotted spatula or skimmer and drain the cavity into a bowl before adding it again to the hot oil. When the duck is done, drain it on paper towels. Let the duck rest for 5 to 10 minutes, then carve it Western- style or cut into pieces, Chinese-style. A suggestion is to serve it on a bed of watercress that has been sprinkled very lightly with sesame oil. The juices from the duck will blend with the sesame oil to make a sauce. TEA-SMOKED DUCK; Follow the steps above and steam the duck only 1 hour. Before refrigerating, line a large wok with aluminum foil and spread 1 cup of uncooked rice, 1 cup of sugar and 1/2 cup of Chinese black tea over the bottom. Put the duck on a metal rack suspended over the tea mixture; cover with the wok lid. Moisten paper towels and press them around the edge of the wok lid forming a seal. Turn the heat to medium high and allow the duck to smoke for 15 to 20 minutes. Turn off the heat and let the duck sit for another 45 minutes. Uncover, wrap the duck and refrigerate. Then proceed as in the master recipe. 0000003678 Separate legs from thighs, but leave whole. In a bowl, combine the cornstarch, sherry, sugar, salt and pepper. Add chicken, stir to coat, and let stand for 15 minutes to marinate. Peel potatoes and cut in 1 1/2 inch chunks. Cut onion in wide wedges. In a wide frying pan, heat 2 T of the oil over medium-high heat. Add potato and onion and cook, stirring occasionally, for five minutes. Remove vegetables from drippings and set aside. Add the remaining 1 T oil. When oil is hot, add chicken and cook, turning, until browned on all sides. Push chicken to side of pan. Add curry powder, turmeric and chili powder to pan juices and cook, stirring, for 30 seconds. Return vegetables to pan. Add chicken broth, coconut milk, and salt. Bring to a boil, reduce heat, cover and simmer for 30 minutes. Remove cover and continue cooking for 15 minutes or until meat is no longer pink and sauce has thickened slightly. Serve with rice and pass condiments in separate bowls. before cutting into squares. Yield To prepare peppercorns, place in an ungreased frying pan and cook, shaking pan frequently, over medium heat until aromatic; cool, then crush with a mortar and pestle or rolling pin. Set aside. Cut meat in slices 1/8 inch thick, then cut into shreds 1/8 inch wide and 2 inches long. In a bowl, combine the hot bean sauce, sherry, sugar and chile peppers; set aside. Pour salad oil in a wok or small deep pan and heat over medium-high heat to 360 degrees on a deep-frying thermometer. Add 1/2 the meat and stir to separate shreds. Cook until meat is dark brown, slightly shriveled, and chewy (about 2 1/2 to 3 minutes). Remove with a slotted spoon and drain on paper towels. Reheat oil to 360 degrees and repeat with remainder of the meat. Pour off all but 3 T oil. Increase heat to high. When oil is hot, add celery and carrot and stir-fry for 2 minutes. Add garlic and ginger and stir-fry for 30 seconds. Add onion and stir-fry for 30 seconds. Return meat to pan, add hot bean sauce mixture, and cook, stirring until most of the liquid has evaporated. Stir in sesame oil and crushed peppercorns before serving. crudites and can also make a delicious sauce for grilled meats and fish. PLACE EVERYTHING IN A BLENDER except the basil and blend on high speed. Add more olive oil if too thick. Pour into a bowl and stir in the basil. This will keep for 10 days. Makes 1 Cup , so you might wish to cut back on the Bourbon and Brandy a little. NOTE2: If you can get it where you are, then the only ice cream t Toss shrimp with sherry. Prepare cooking sauce by combining all ingredients and set aside. Heat a wok or wide frying pan over high heat. When pan is hot, add 1 1/2 T of the oil. When oil begins to heat, add garlic, ginger and red pepper. Stir once, add shrimp and stir-fry until they turn pink (about 3 minutes). Remove from pan. Heat the remaining 1 1/2 T oil. Add celery and bamboo shoots and stir-fry for one minute. Stir cooking sauce, then add to pan along with shrimp and green onion. Cook, stirring, until sauce bubbles and thickens. for about 25 minutes. Place the beans in a saucepan with the epazote, salt and oregano. Add enough water to cover the beans. Cover the pan and bring to a boil. Reduce to a simmer, and cook for about 1 1/2 hours or until the beans are soft, stirring occasionally. Add more water as necessary. Saute the onions briefly in the olive oil. Cut the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet and roast in a 350 F ov *Note: The noodles and sauce must be at room temperature when tossed and served. If cold, the sauce will lose its creamy consistency. To make peanut sauce, combine ginger, garlic, 1 tablespoon green onion, peanut butter, soy sauce, vinegar, chili paste, sugar, sesame and vegetable oils, sherry, dry mustard, salt and chicken stock. Blend thoroughly. Cover and set aside. Do not refrigerate. To make noodles, cook fettuccini until tender. While noodles are still warm, toss with oil until well coated. Chill. Place carrots in sieve and pour boiling water over them. Immediately pat dry with paper towels and chill. Wrap julienned green onions, ham, bean sprouts, cucumber and red pepper separately and chill until serving time. Bring noodles to room temperature before serving. At serving time, place noodles in center of large round bowl or platter. Arrange vegetables and ham attractively in separate mounds around edge. Blend peanut sauce again and pour over noodles, vegetables and ham. Toss. Created by: Hugh Carpenter, Los Angeles flat surface and hack off the thin bones at the bottom of each piece. Sprinkle the breasts with salt and pepper. Heat the butter in a heavy skillet large enough to hold the chicken pieces in a single layer. Place the chicken pieces in the skillet skin side down and cook for about 1 minute until nicely browned. Turn the chicken and continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh tarragon or half the amount dried (1 1/2 teaspoons) and p Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately. Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don[t break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature. 219 calories based on ten servings. own sugar Instructions: Mix together, soy sauce, water, garlic and lemon juice. Add the chicken and pork. Cover tightly and marinate overnight. Roast the chicken and the pork together in a 350 degree oven until done. The chicken takes about an hour. The pork takes about an hour and a half. Cook angel hair pasta al dente. Dice turkey, bell pepper and peeled carrots. Drain and slice water chestnuts. Remove stems from cilantro and use the leaves only save a little for the garnish. Chop green onions. Slice the cobletts. Slice the snow peas on a diagonal into thin strips. Toast the sesame seeds and reserve 1 TBSP. for the garnish. Toss ingredients together. Combine all dressing ingredients in food processor. Add to salad and toss. Garnish with toasted sesame seeds and cilantro. Add soy sauce, salt and pepper to taste. Remove this mixture from heat. Stir in bean sprouts. When working with egg roll wrappers be sure to cover them with a damp cloth to prevent them from drying out. To fill each roll, mound about 2 heaping tb of filling just below the center of the egg roll. Place mushrooms in bowl and cover with boiling water. Let stand 30 minutes. Drain. Remove and discard stems. Cut caps into thin slices. Cut pork and ham into "match-stick" thin strips. Remove seeds from pepper and cut pepper into thin strips. Chop onions finely. Cut water chestnuts into slices. Cut bean curd into 1/2- cubes. Combine chicken stock, wine, soy sauce and chili sauce in 5-quart pan. Cook over medium heat until soup boils. Reduce heat and simmer uncovered 5 minutes. Blend cornstarch and 4 tablespoons of the water. Slowly stir mixture into soup. Cook and stir until soup boils. Add mushrooms, pork, ham, pepper and water chestnuts. Simmer uncovered 5 minutes. Stir vinegar and oil into soup. Beat egg and remaining 1 tablespoon water together with for, Gradually drizzle egg into soup while stirring soup vigorously. Add onions, bean curd and shrimp. Cook until shrimp is done, 1 to 2 minutes. lls may be frozen after frying and cooled. Place chicken in a 2-quart pan with the onion, ginger, sherry, salt, sugar and water. Bring to a boil, cover and simmer for 20 minutes. Remove from heat and let stand until chicken is cool enough to handle. Strain broth and save for soup. Remove and discard skin from chicken. Pull meat from bones, then pull meat in long shreds. If made ahead, cover and chill. Sauce - Stir together peanut butter and salad oil until blended. Stir in soy sauce, sugar, vinegar, sesame oil, red pepper, green onion and cilantro. To serve, mound lettuce on a serving platter. Arrange shredded chicken over lettuce. Drizzle peanut sauce over all. 2.00 tb Ketchup 0.00 --------- MIX IN SMALL PAN --------- 0.33 c Ketchup 0.25 c Brown sugar 2.00 tb Dark sesame oil 2.00 tb Tamari 2.00 ts 5 Spice powder * Instructions: * 5 Spice powder may be obtained in a health food store or a Chinese grocery store. Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours (or longer, if you want). In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut. Saute the onion in the skillet until transparent; add the garlic and saute for a few more minutes. Add this to the pot, along with the green pepper and paprika. (I've had good luck adding some cayenne at this point. ) Simmer (with the cover on loosely) for a couple of hours, mixing it up occasionally. Remove from heat and let cool for 30 minutes; then stir in the sour cream and serve. NOTES: * Southern Hungarian Goulash -- This goulash is a specialty of Szekely, the southern part of Hungary. My grandmother cooked it without a recipe; this recipe is from my mother, with my modifications. (Szekely is not pronounced the way it's spelled; say-ki-ee is a little closer, but still wrong. ) * This goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian). The longer it cooks, the better it tastes; it's even better reheated. Cook it the day before but don't add the sour cream until you've reheated it. : Difficulty: easy. : Time: 30 minutes chopping, many hours cooking. : Precision: Approximate measurement OK. : Jeffrey Mogul, Computer Science Department, Stanford University : {ucbvax,decvax}!decwrl!glacier!navajo!mogul, mogul@Navajo. Stanford. EDU : Copyright (C) 1986 USENET Community Trust With a knife, cut the dough into 12 to 16 equal pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Pour boiling water over wheat in a bowl. Let stand one hour. Drain well and return to bowl. Add remaining ingredients and blend well. Chill at least two hours. Serve on a bed of lettuce. towel and let the sticks rise slightly in a warm place for about 15 to 20 minutes. Brush the tops of the sticks with the egg mixture and sprinkle with coarse salt. Bake 35 to 45 minutes, until lightly browned and c Cover bulgur with water; let stand 1 hour; drain; pan dry in skillet over low heat, stirring occasionally. Add remaining ingredients and mix well. Chill at least 1 hour; serve. ese bread sticks, knead in 1/2 cup grated Parmesan cheese with or instead of the scallions. The Scallions may be omitted from this recipe to produce equally good plain bread sticks. Notes ********** RECIPE ENDS ******** Place burghul in a bowl and cover with the cold water. Leave to soak for 30 minutes. Drain through a fine sieve, pressing with back of a spoon to extract moisture. Spread onto a cloth and leave to dry further. Meanwhile, prepare parsley. Wash well, shake off excess moisture and remove thick stalks. Wrap in a tea towel and place in refrigerator to crisp and dry. Put burghul into a mixing bowl and add spring onions. Squeeze mixture with hand so that burghul absorbs onion flavour. Chop parsley fairly coarsley, measure and add to burghul with mint. Beat olive oil with lemon juice and stir in salt and pepper. Add to salad and toss well. Peel and seed tomatoes and cut into dice. Gently stir into salad. Cover and chill for at least 1 hour before serving. Serve in salad bowl lined with crisp lettuce leaves. Lemon juice and salt mixture is served in a jug so that it may be added according to individual taste. Serves 6-8 esh red and 0.00 green chilies 0.00 In a small bowl place the olive oil, lemon juice, salt and pepper. Whisk the ingredients together. Set the dressing aside. Place the bulgur in a strainer and rinse it with cold water. Squeeze out the excess water. In a medium bowl place the bulgur, parsley, mint, garlic, tomatoes, scallions, onions, and green bell peppers. Toss the ingredients together well. Add the dressing and toss it in well. On each individual serving plate, arrange the romaine lettuce. Place the bulgur salad on top. * 1-1/4 oz Old El Paso ** Old El Paso Remove wing tips and discard. Cut wings at joint. Combine bread crumbs and taco seasoning mix; mix well. Preheat oven to 375. Dip each chicken piece in taco sauce then roll in bread crumbs; coat thoroughly. Place on lightly greased baking sheet. Bake for 30-35 mins. If mixture becomes too thick, add a little more reserved bean liquid. Spoon into a serving dish and garnish with chilies and parsley sprig, Mix cream cheese, sour cream, taco mix, taco sauce and milk together. Spread on serving dish. Top with cheddar cheese, shredded. Top again with 1/2 head of lettuce shredded. Sprinkle with tomatoes cut into small cubes. Refrigerate. Serve with tostito or nacho chips. Spread 1 can Refried Beans on round cake plate; then spread 1 can Jalepeno Bean Dip on top. Next, mash Avocadoes with lemon juice, salt & pepper. Spread diced chilles and mashed Avocadoes on top. Refrigerate for at least 1 hour. Make mixture of Sour Cream, Taco seasoning, Mayonnaise. Spread on top. Add on to top in order; Lettuce, Tomato, Onion, Grated Cheese and Sliced Olives. Refrigerate until ready to eat. Serve with chips! Add the bamboo shoots, and stir together gent Mix meat, onion, salt, Worcestershire sauce and pepper. Shape mixture into 6 patties, each about 3/4-inch thick. Brown patties in a large skillet over medium-high heat, turning once. Remove patties and set aside. Pour fat from the skillet. Mix water and seasoning mix in the same skillet and heat to boiling. Reduce the heat and return the patties to the skillet. Turn each one to coat with the sauce. Peel avocado and cut into 6 rings. Top each patty with an avocado ring. Cover and simmer 10 minutes. Sprinkle with the cheese; cover and heat until the cheese has melted, about 2 minutes. Serve sauce over the patties. NOTE: You can substitute 1 medium tomato, sliced for the avocado rings. the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven. 3. Heat the vegetable oi Crumble pork sausage into a 1-quart casserole. Stir in onion. Micro-cook, uncovered, on 100% of power 4 minutes or till meat is no longer pink, stirring once. Drain off fat. Stir in tomato sauce, canned green chili peppers, flour, chili powder, and garlic powder. Micro-cook, covered, on 100% of power for 2 to 3 minutes or until slightly thickened and bubbly. Meanwhile, in a salad bowl toss together lettuce, carrot and tomatoes. Top with sausage mixture, shredded cheese and taco chips :0 Taco salad is and is not a salad; it does have lots of lettuce and tomato, but it also have lots of ground beef. In fact the only difference between regular tacos and a taco salad is that the taco salad does not have a taco shell. To prepare a taco salad, shred about 1 cup of lettuce per person and place all the ingredients for a regular taco on top of the bed of lettuce for ingredients see taco recipe. pers should be canned, chopped, green chili peppers. In a small nonmetal bowl micro-co Tacos can really be made into a full meal by themselves. The easiest tacos shells to use are the pre-formed ones that just have to be heated in the oven. The meat filling consists of browned ground beef with spices (chili powder, pepper, salt). With the addition of grated cheese, sour cream, shredded lettuce, chopped onion, tomato and meat to the taco shell, you have both a salad and a main course all rolled into one. peppers, and bottled hot pepper sauce, if desired. Process cream cheese with sugars til smooth. Add vanilla and mix in well. Spread on flat glass dish to dip apples slices in. se mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1 cup of dip. Notes ********** RECIPE ENDS ******** 11877 4 Bring a large saucepan of water to the boil, add some salt and a few drops of oil and cook the tagliatelle for 8 minutes. Meanwhile, melt about 1 oz of butter in a small pan and cook the chopped bacon for 3-4 minutes. Beat the egg yolks together with the remainder of the butter, the Parmesan cheese, the cream and some freshly-milled black pepper. Drain the tagliatelle and put it back in the pan quickly so as not to lose heat. Add the bacon and its juices to the pasta, pour in the egg and cream mixture and toss well. (If you've done this quickly enough, the heat from the pasta will cook the egg yolks to a creamy sauce). Season with salt and pepper if desired, then serve with more Parmesan. Serve accompanied with green vegetables such as courgettes (zucchini) or leeks, or with a green salad. NOTES: * Tagliatelle with bacon and cream -- A quick yet rich recipe, originally published in the recipe column in _BBC Radio Times_ magazine. * For aesthetic reasons, green tagliatelle looks best when served. * "Double cream" is a product not normally available in North America. It has 40 percent butterfat; "whipping cream" has 30 percent butterfat. If you make this recipe with whipping cream instead of double cream, then use about 1 T more butter. : Difficulty: moderate (timing is critical). : Time: 15 minutes. : Precision: measure carefully. : Dave Osborne : University of Nottingham, UK : . mcvax!ukc!nott-cs!tuck!dao or dao@maths. nott. uk : Copyright (C) 1986 USENET Community Trust ING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 minutes. Remove the egg and break it into a blender or food processor, scraping out any congealed white. Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With the motor still running, add oil in a slow, steady stream. The dressing will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice and blend until incorporated. Scrape the dressing in Mix cornmeal, milk and egg in large bowl; set aside. In skillet, brown meat in oil with onion, tomato and oregano. Pour off fat and add olives and cottage cheese; simmer 5 minutes. Stir into cornmeal mix; turn into casserole dish; bake at 350 degrees, 1 hour. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Sautee onions and garlic in 1/4 c olive oil. Remove from pan. Add ground meat and brown, but do not break up too much. Remove excess fat and liquid from skillet. Return onions and garlic to pan. Add remaining ingredients and nix together. Transfer to a casserole dish. Top with about 1/2 pound grated sharp cheddar cheese. Bake, uncovered, for 1 hour at 350 degrees. Casserole may be frozen. Bring to room temperature and bake as directed but slightly longer. Donald K. Dement hili mixt Remove skin from chicken pieces, place chicken in a pan of water. Simmer, covered, for 15 minutes or until cooked through. Drain and cool. Combine tamarind sauce, coriander, turmeric and garlic, add to chicken, toss well to coat. Leave stand at least 2 hours, preferably overnight. Heat peanut oil in a frying pan, add chillies and spring onions, stir-fry over low heat for 3 minutes, set aside. Heat oil for deep frying in a large pan. Cook chicken in three batches on medium heat for 5 minutes, or until chicken is hot and golden brown. Lift out, drain on absorbent paper, keep warm while frying remaining chicken. Serve the chicken pieces with a spoonful of the chilli mixture on the side. NOTE: To tone down the fire still further, choose green chillies instead. HINT: Marinated chicken pieces can be grilled instead of deep fried if preferred. the batter into the prepared pans. Bake until the cake springs back when touched in the center and a cake tester inserted in the Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes flaky. Pour in the Half & Half and stir well. NOTE*. you may add 2 Tblspns of a dry white wine to this as well. owly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or u This famed chicken "barbecue" from northern India is traditionally prepared in a tandoor, an underground jar-shaped clay oven that believed to have originated in Persia. The oven can be heated to very high temperatures, which sears the chicken and seals in the juices. Equally delicious results can be obtained in a conventional oven or on a covered grill. The yogurt marinade keeps the chicken from drying out. Combine 1/4 cup lime juice, cayenne, paprika, onion, garlic, ginger, coriander, cumin and turmeric in a blender or food processor and blend for several minutes, or until the mixture forms a smooth paste. Transfer the mixture to a bowl and stir in the remaining 1/4 cup lime juice and yogurt. Place chicken in a shallow non aluminum dish. Make deep gashes in the flesh and stuff with the yogurt mixture. Rub the rest of the yogurt mixture over the chicken, cover and marinate for 8 to 24 hours in the refrigerator. Preheat oven to 350 degrees F. Place the chicken on a lightly oiled rack over a roasting pan. Reserve any marinade that doesn't cling to the bird for basting. Bake the chicken, basting occasionally, for 1 hour, or until the juices run clear when the bird is pierced with a fork. Alternatively, to grill the chicken, prepare a charcoal fire. When the coals are hot, push them to the outsides of the grill. Place a drip pan in the center and bank the coals around it. Place a lightly oiled cooking rack on top. Set the chicken on the rack over the drip pan. Cover and cook for 1 1/2 to 1 1/4 hours, or unto the juices run clear when the bird is pierced With a fork. Watch the coals and the chicken closely and add more coals as necessary, taking care the chicken does not overcook. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Remove skin from chicken - do not include wings. Save wings and skin for preparing broth. Combine all but chicken. Slash chicken 1 inch deep at intervals. Coat chicken with marinade, rubbing some into the slashes. Place chicken in bowl, cover tightly and refrigerate for 6 to 24 hours. Oil broiler rack, place 6 inches from heat. Preheat broiler. Place chicken pieces on rack and broil for 20 minutes on one side. Turn and broil other side for 15 minutes or until juices run clear. ith dippers. Notes ********** RECIPE ENDS ******** 0.33c k 17383 Apple cider 0.50c l 17383 Sour cream (optional) 2.00tb m 17384 Pork blade,rib or loi The yogurt marinade in this dish locks in moisture and lends a complementary spicy flavor. The duck is skinned before cooking to reduce fat. With a sharp knife or poultry shears, remove backbone and wing tips from duck and cut the duck into 4 serving pieces. Cut away the skin and fat. In a shallow, non aluminum dish, mix together yogurt, garlic, ginger, cumin, paprika, 1 tsp. salt, cardamom and cayenne pepper. Add the duck pieces, turning to coat well and marinate, covered, in the refrigerator for at least 8 hours or up to 24 hours, turning occasionally. About 1/2 hour before serving, in a medium-sized saucepan, heat oil over medium heat. Add onions and cook for 6 to 8 minutes, or until translucent and lightly browned. Rinse lentils well and add them to the saucepan with turmeric, remaining 1/2 tsp. salt, black pepper and 2 1/2 cups water. Bring to a boil, reduce heat to low and simmer uncovered, stirring occasionally, for 15 to 20 minutes, or just until lentils are tender. Cover and set aside. Meanwhile, prepare a charcoal grill or preheat the broiler. Remove the duck from the marinade (reserve marinade) and grill on a lightly oiled rack or broil on a rack set over a foil-lined baking sheet. Grill or broil for 5 to 7 minutes on one side, or until browned. Turn, baste once with reserved marinade and discard marinade. Cook 8 to 10 minutes longer, or until juices run clear when pierced with a fork. just before serving, briefly reheat the lentils and serve with the duck. 451 CALORIES PER SERVING: 44 G PROTEIN, 15 G FAT, 35 G CARBOHYDRATE; 323 MG SODIUM; 105 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 199 2. nch square baking pan; bake at 375~ for 6 to 8 minutes. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1/2 cup sugar, beating until fluffy. Add salt, milk, lemon juice, and vanilla; beat at medium speed of electric mixer 1 minute. Gently fold in whipped topping; spoon filling into prepared crust. Chill at least 6 hours. Cut into squares, and garni skin the chicken, wash and pat dry. Make deep cuts in the surface with a knife. In the container of a blender or food processor, miced together the onion, ginger, garlic and chilli. Transfer to a small bowl and add the salt, fenugreek, yougurt and garam masala. Mix well, then rub into the chicken and let marinate overnight in the refrigerator. Cook the chicken on a charcoal grill or in broiler, basting with lefover marinade and turning to ensure even cooking. Serve hot. Serves: 4 with other dishes **** FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Chiles Rellenos De Queso Serves :2 KeyWords :Mexican Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * I use a blend of 1 nutmeg, 1 1/2 tsp green cardamom pods, 4 i' cinnamon sticks, 1 Tbsp whole cloves, 1 tsp peppercorns & 1 tsp cumin seeds all ground together Skin the chicken, wash & pat dry with paper towel. Make deepcuts on the surface with a knife. Mince or grate ginger and garlic. Transfer to a small bowl and add the spices. Mix well, then rub the paste into the chicken and let marinate serveral hours in refrigerate. Cook chicken on grill or in broiler (30 minutes for legs), basting with leftover marinade and turning to ensure even cooking. Serve with a dash of lemon juice. Serves: 4-6 nstructions: Prepare tomato sauce; keep warm. Cut as small a slit as possible in one side of each chile to remove seeds. Leave stems on. Pat chiles dry with paper towels. Cut cheese into long thin sticks, o Combine Saffron & Lemon Juice; Let Stand About 5 Min. Drain, Reserving Lemon Juice. Set Aside Saffron Threads & Lemon Juice. Discard Giblets & Neck Of Chicken. Rinse Under Cold Water & Pat Dry. Place Chicken, Breast Side Up in A Shallow Baking Dish Coated With Cooking Spray. Cut 2 (1/2 Inch Deep & 1 Inch Long) Slits in Each Chicken Thigh & Breast. Pour Reserved Lemon Juice Into Slits. Cover & Marinate in Refrigerator 30 Min. Combine Reserved Saffron, Coriander Seeds, Gingerroot, Cumin, Garlic& 1/2 C. Yogurt Into Food Processor. Process Until Smooth. Transfer Mixture To A Bowl. Add Remaining Yogurt & Crushed Chile, Stirring Well. Spread Yogurt Mixture Over Chicken; Cover & Marinate in Refrigerator 1 Hour. Remove Chicken From Marinade, Reserving Marinade. Place Chicken, Breast Side Up, in A Shallow Roasting Pan; Spoon Reserved Marinadeover Chicken. Bake At 400 F. For 15 Min. Reduce Heat To 350 F. & Bake An Additional 1 To 1 1/2 Hours OR Until Drumsticks Are Easy To Move & Juices Run Clear. Let Stand 5 Min. (Fat 7. Chol. 83) Heat oil in a medium saucepan, add tomato mixture. Cook 10 minutes, stirring occasionally. Add broth, salt, chiles, cloves and cinnamon. Simmer gently 15 minutes. Notes ********** RECIPE ENDS ******** F1PRh To make the marinade, in a bowl, combine the yogurt, garlic powder, red chili powder, and oil. Marinate the shrimp overnight in the mixture. Thread the shrimp onto skewers. Cook or broil the shrimp until they firm and pink, basting during the cooking with the marinade. Sprinkle with lemon juice. NOTE: This dish is traditionally cooked in a tandoori clay oven but may also be grilled over a barbecue or broiled in the oven. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas uit juice Combine beef with marinade; let stand 20 min. Heat oil in a wok or large skillet until very hot. Remove beef from marinade and add to oil; stir-fry until brown (about 2 min). Remove and drain. Remove all but 1 Tbs oil, reheat it and add chili peppers; stir-fry 10 sec. Add beef, orange peel and seasonings. Stir-fry 4 min, mixing well. Serve at once. Barb Day will be obtained. Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. * Use the dried chives if the fresh is not available, otherwise omit. Blend the blue cheese and sour cream thoroughly. Add all the other ingredients, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Cherry Tomatoes, Pineapple, Apple, Pearapple, Cocktail Black Bread, Italian Or French Bread Chunks :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a large bowl, beat eggs. Add oats, milk, onion, salt, pepper and garlic powder. Add the ground beef; mix well. Shape into 1 1/2" balls. Place in two 13x9x2" baking pans. Bake, uncovered, at 375 degrees for 30 minutes. Remove from the oven and drain. Place all of the meatballs in one of the pans. In a saucepan, bring all sauce ingredients to a boil. Pour over meatballs. Return to the oven and bake, uncovered, for 20 minutes or until meatballs are done. Yields: 4 dozen 0.00 Finely grate cheese into a bowl. Add butter and mix well. Stir in port, green onions, caraway seeds, mustard and Worcestershire sauce. Mix thoroughly until well combined. Spoon mixture into a serving dish. Cover with walnuts and press walnuts down lightly into mixture. Chill at least 2 hours. Serve with crisp crackers or Melba toast and garnish with parsley sprigs, if desired. VARIATION: Add 1 teaspoon chopped fresh herbs and a few pinches cayenne pepper to taste. NOTE: This spread will keep in a refrigerator for up to 5 days. Spoon 1 T. Mixture Into Minature Muffin Pans Coated With Cooking Spray. Bake At 425 For 8 To 10 Min. OR Until Centers Are Set. Remove From Oven; Let Cool in Pans 1 Min. Loosen Edges With Knife & Remove From Pans. Serve Warm. In medium saucepan, combine sugar and cornstarch. Stir in evaporated milk and corn syrup. Cook and stir over medium heat until mixture is bubbly; remove from heat. Stir half of hot milk mixture into beaten egg. Stirring constantly, pour egg mixture into remaining hot milk mixture. Return mixture to saucepan; cook and stir over low heat until mixture coats a spoon and is slightly thickened. Set aside to cool. In blender or food processor fitted with metal blade, puree berries. Strain and discard seeds. Add berry juice to cooked mixture; stir in buttermilk. Pour into ice cream canister. Freeze in ice cream maker according to manufacturer's directions. Makes about 1 quart. d stir in dill and parsley. Serve immediately in deep soup bowls. Notes ********** RECIPE ENDS ******** 24.00 c 16591 Sugar 48.00oz Cut ribs into individual portions, about 2 1/2 inches wide; trim excess fat. Place ribs on a rack in a foil-lined roasting pan; bake in preheated 450'F. oven until browned, about 20 minutes. Reduce oven temperature to 350'F. Remove beef and rack from the pan; pour off fat. Return beef to the pan without the rack. Heat oil in a saucepan; add onions and saute 2 minutes. Stir in remaining ingredients; bring to a boil. Reduce heat and simmer, uncovered, 2 minutes; pour over beef to coat. Cover and bake in 350'F. oven until beef is fork-tender, about 2 hours, spooning sauce over beef once. Skim excess fat from sauce in pan. Arrange beef on a platter; serve with pan sauce. 240 degrees on candy thermometer or until a small amount of mixture dropped into very cold water forms a soft ball that flattens when removed from water. Stir in margarine and peanuts. Cook, stirring constantly, to 300 degrees or until a small amount of mixture dropped into ve * Short Ribs should be cut into 2-inch pieces. Place beef ribs in 4-Qt casserole or bowl. Mix remaining ingredients; pour over ribs. Frfrigerate about 1 hour, turning occasionally. Cover tightly and microwave on medium (50%) until ribs are tender, 1 1/4 to 1 1/2 hours, rearranging ribs every 30 minutes. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Place all ingredients in a greased 2-quart casserole; mix well. Cover and bake in preheated 350'F. oven 35 minutes. tb Onion; finely chopped 2.00 ts Cumin; ground 0.50 ts Salt Instructions: * Use either Cheddar or Montery Jack Cheese (4 oz) ** Use 1 4-oz can of chopped green chiles, drained. Heat all ingredients over low heat, stirring constantly, until the cheese is melted. IN SAUCEPAN,HEAT OIL. ADD ONION,GARLIC,CELERY,PARSLEY,GREEN PEPPER,CARROT,RICE. SAUTE BRIEFLY,OVER MEDIUM HEAT,JUST UNTIL ALL SOLIDS AR LIGHTLY COATED WITH OIL. ADD TOMATO,CHICKEN BROTH,TOMATO JUICE AND BOUlLLON CUBE. COVER PAN AND BRING TO BOIL,REDUCE HEAT AND SIMMER FOR ABOUT 30 MINUTES,UNTIL VEGETABLES ARE AND RICE ARE FULLY COOKED AND TENDER. ADD PEPP AND HOT SAUCE AS INDICATED OR ASDESIRED. SERVE HOT. MAKES FOUR TO FIVE SERVINGS. Make tapioca: In medium saucepan, combine sugar, tapioca, milk, and egg yolks; let stand 5 minutes. Heat to full boil over medium heat, stirring constantly. Remove from heat; add vanilla. Cool slightly; pour into 1 1/2-quart shallow baking dish. Refrigerate 1 hour or until cold. At serving time, place berries in bowl. With knife, section orange, allowing fruit and juice to fall into bowl. Toss; spoon over tapioca. Make caramel: In small saucepan, combine ingredients; cover. Heat to boiling over medium-high heat. Uncover; swirl pan until syrup is golden. (If syrum begins to form crystals, cover; cook until golden, checking color occasionally. ) Drizzle caramel over fruit and tapioca. . 4 SERVINGS; 660 CALORIES PER SERVING. To Microwave: Increase cornstarc to 1 tablespoon. Omit oil. Toss pork, soy sauc Tapioca Pudding Here's one I've used over and over, got it when in Home-Ec class years ago. Hope you like it, we sure do. Add milk tp tapioca and cook in double boiler until milk thickens. To beaten egg yolk, sugar and salt, add a little of the hot mixture. Return to double boiler and cook for 3 min. longer. Beat egg white ubtil foamy. Add 1 tbsp. sugar and beat until it stands in peaks. Fold into first mixture, add vanilla. Serves 4. *This recipe can be doubled or tripled with no problem at all. Stir in peanuts. Serve with rice. Notes ********** RECIPE ENDS ******** 9)9.9>9D9T9Y9i9o9 :*:/:R:c:q: ;$;2;F;L;Z;_; ;7&>Q> >S?b?j? 0$0*0C0N0l0q0w0 0#1B1y1 262D2k2u2 Soak the tarama in warm water a few minutes, then rinse and drain. If using bread slices, discard crusts, soak bread in water, then squeeze dry. Using an electric blender or electric mixer (or old-fashioned mortar and pestle), thoroughly blend the bread or potatoes and the tarama. Add the olive oil as slowly as possible, blending at medium speed, plus a little water if the mixture forms peaks. Add the grated onion, if desired, then whip at high speed for a few minutes. Note: The flavor may be mitigated to suit taste by adding more bread or potato; a too-salty taste may be adjusted by dropping in a few tablespoons of sour cream while blending. Leftover taramasalata can be stored in a covered jar in the refrigerator for 7 to 10 days. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Pepper to taste Paprika, black olive for garnish Place the bread in a shallow dish, sprinkle the milk over and leave to soak. Using a spoon or knife, scrape the cod roe out of its skin and into a food processor or blender. Add the olive oil, lemon juice, garlic and bread, and puree until smooth. Beat the cream until it thickens but is not stiff. Turn the cod roe mixture into a bowl, fold in cream and parsley until well mixed. Season with black pepper. Turn into a serving dish and garnish with paprika and a few black olives. Serve with hot pita bread. Serves 6 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Remove Giblets & Neck From Chicken. Rinse Chicken & Pat Dry. Place Chicken in A Large Cooking Bag. Seal Bag According To Package Directions. Cut Slits in Top Of Bag. Place Chicken & Bag in A 13 X 9 X 2 Inch Baking Pan. Bake At 350 Degrees For 2 Hours OR Untildrumsticks Move Easily. Remove From Bag & Let Cool. Skin & Bone Chicken; Cut Into 1/2 in. Pieces. Cover & Chill. Combine Wine, Shallots, Tarragon, 1/8 t. Salt & 1/8 t. Pepper in A Small Saucepan; Cook Over Medium Heat Until All Liquid Is Absorbed. Combine Herb Mixture & Yogrut in A Medium Bowl. Cover & Chill Several Hours. Bring 2 Cups Water To A Boil in A Medium Saucepan. Add Potatoes; Cover, Reduce Heat & Simmer 5 Min. OR Until Tender. Remove Potatoes From Liquid, Reserving Liquid. Set Potatoes Aside. Wash Beans, Trim Ends & Cut in Half. Return Reserved Liquid To A Bowl. Add Beans, Cover, Reduce Heat & Simmer 5 Min. OR Until Crisp- Tender. Drain. Combine Reserved Potatoes & Beans; Add Oil, 1/8 t. Salt & 1/8 t. Pepper, Tossing Gently. Cover & Chill. Combine Reserved Chicken, Yogurt Mixture & Purple Onion. Spoon Into Center Of A Serving Platter. Arrange Potatoes & Green Beans Around Chicken Mixture. About 280 Cal. Per 2/3 C. Chicken Mixture & 1/2 C. Vegetables. (Fat 9. Chol. ) heat. Stir in vanilla. Stir in half of the cereal mixture at a time until evenly coated. Press in pan; cool. Cut into about 2 X 1-inch bars. 36 BARS; 55 CALORIES PER BAR. To Microwave: Cut margarine into 4 pieces. Place * Boned, skinned and split ** Cut diagnally in 1/2 inch pieces 1. In 13 x 9 x 2-inch microwave-safe baking dish, arrange chicken breasts with thicker portions toward outside. Cover with plastic wrap; turn back one corner to vent. Cook on HIGH 10 minutes, turning chicken over after 5 minutes. Let cool in dish. In medium glass bowl, combine asparagus and water. Cover; vent. Cook on HIGH 3 minutes; drain. Rince with cold water; drain. Set aside. In bowl, whisk mayonnaise with lemon juice, tarragon, salt and pepper until blended. Stir in asparagus, carrot, red pepper and onions. Cut chicken imto 1-inch pieces. Stir into mayonnaise mixture. With serrated knife, cut off a thin slice from top of bread; remove inside (reserve for other use), leaving a 1/2-inch shell. Spoon salad into bread shell, mounding slightly. If desired, garnish with fresh tarragon. To serve, cut into wedges. Makes 8 to 10 servings. MW Tip: To dry fresh herbs in a quick, easy way, line a MW-safe plate w/2 paper towels, one on top of the other. Evenly spread 2 cups of clean, dry leaves or sprigs on towels. Cook herbs on HIGH 4 minutes, turning at least once. Store the dried herbs in a tightly covered container. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to 425 degrees F. Prepare the hens by rinsing thoroughly, checking for pin feathers and patting dry. Be sure to remove yellow fat found at the cavity opening. Gently separate the skin from the flesh by sliding your fingers between and tearing the connecting membrane. It is easiest to begin at the cavity opening and work up the breast. Leave skin attached at the lower two-thirds of the wings and base of the legs. Work carefully over the breastbone area so as not to tear the skin which is firmly attached at this point. Thoroughly blend the butter, lemon juice, tarragon and salt. If the butter is not soft, it will be difficult to incorporate the lemon juice. Using your fingers, spread a layer of herb butter under the loosened skin of each hen. Spread a small amount on the skin. Tuck wings under the back of the hen and set each hen on its side, breast down on a roasting rack over a roasting pan. Roast for 15 minutes, then turn hens to other side. Roast for another 15 minutes, then set hens on their backs with breast up and roast for a final 15 minutes (total cooking time about 45 minutes). Each time the hens are turned, baste by spooning pan juices over the bird. Hens are fully cooked when juices run clear and drumstick moves easily in its socket. Remove birds to a warm platter and let sit for 5 minutes. Reduce pan juices to a thin glaze consistency over high heat and serve as a sauce. (You may want to flavor the pan juices with a little dry white wine. ) Quarter birds before serving. Each bird should serve two people. NOTES: * Cornish game hens basted in tarragon butter -- This method of "basting" fowl by spreading an herb butter under the skin infuses the meat with the flavor of the herbs which usually is kept on the skin with normal external basting. * This basting method can also be used when grilling, either over a barbecue or in the broiler. I prefer barbecuing to oven roasting in the summer (I tend to roast along with the birds) and prepare the birds a little differently in this case. Rather than grilling whole, before the butter is spread under the skin, each bird is split along the spine using a sharp heavy knife. This is quite easy since the spine and ribs are easily cut with moderately heavy pressure and rocking motion on the knife blade. I then spread the bird, breast up, and crack the breast bone to flatten with a sharp blow on the breast with the heel of my hand. The wings are tucked under themselves and the legs and thighs left loose. The birds can be cooked ahead of time and taken on a picnic or prepped in advance and grilled at the picnic. * Margarine may be substituted for the butter without major noticeable effects on the flavor. * In the summer, I like to serve either a tabbouleh or Italian tomato salad (quartered RIPE tomatoes sprinkled with chopped fresh basil and drizzled with olive oil) and a white zinfadel. * Since I like herb butters with all kinds of fish and fowl and have an herb garden, I generally make up 2 cups or more of herb butter at a time, using a food processor to assure thorough blending. The butter keeps well in the fridge for 2-3 weeks. : Difficulty: moderate. : Time: 15 minutes preparation, 45 minutes cooking. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, California : {hao,sdcrdcf}!cepu!pam : Copyright (C) 1986 USENET Community Trust refrigerate. To make noodles, cook fettuccine until tender. While noodles are still warm, toss with oil until well coa Combine first 3 ingredients; stir well. combine half of lemon juice mixture and shrimp in a 9-inch glass pieplate; toss well. Cover and marinate in refrigerator 1 hour, stirring occastionally. Combine mushroom slices and remaining lemon juice mixture; toss well. Cover and set mixture aside. Arrange shrimp spoke-fashion in a single layer with yhickest portion toward outside of pieplate. Cover with heavy-duty plastic wrap and vent. Microwave at HIGH 2 minutes to 2 minutes 20 seconds or until shrimp is done, rearrange shrimp and rotating pieplate a halfturn after a minute. Drain shrimp and reserve marinade. Add water and next 4 ingredients to reserved marinade, stirring with whisk. Add shrimp; toss well. Thread 1 mushroom slice and 1 shrimp onto each of 24 wooden picks. ts Salt 0.25 ts Black pepper 4.00 ts Sesame paste 0.50 ts Paprika 0.00 Parsley to garnish Instructions: Chick peas should be overcooked. Mix the tarragon and vinegar together and blend in the mustard. Mix in the salt and pepper, blending well. Blend in the mayonnaise and then the sour cream. Cover and chill. Makes about 1 1/2 Cups of dip. SUGGESTED DIPPERS: Chicken Strips Or Cubes, Shrimp, Asparagus, Onion Crackers paste, paprika & additional parsley. In a small bowl, mix the sesame paste with a little more of the reserved stock. Bring cherries, cinnamon, 1-1/3 cups of wine and sugar to boil. Reduce heat and simmer, covered, for 10 minutes. Remove cinnamon. Cool a bit and puree. Stir in cream. Add additional 1/4 cup wine. Chill at least several hours before serving. Sprinkle a little ground cinnamon on each portion when serving. 6.00 c 16987 -cut in half 0.00 d Add tomatoes, red onion, basil leaves, garlic, salt, sugar and mustard to processor or blender and coarsely chop and blend. Transfer to large bowl and whisk in lemon juice, vinegar, oil, tomato juice and water. Refrigerate several hours or several days. Taste for seasonings before serving. Spoon a dollop of sour cream in each bowl and pass the rest. oil the fish head for a total of 10 minutes. Transfer to a soup tureen, sprinkle on the coriander and scallion MIx well minced salmon, capers, lemon juice, onion, egg white and chives and portion into 30 equal parts. Top barquettes and serve. If barquettes are not available, use round 1 inch croutons or similar cracker as base. Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 197 9. This is real good with chunks of catfish, shrimp, whatever... Notes ********** RECIPE ENDS ******** i Lanka Kakuluwo (crab Curry) CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for 1 hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. FILLING: Place a ball of chilled dough on a piece of lightly floured wax paper and pound with a rolling pin to flatten and soften. Roll the dough into an 11-inch circle, lift it with the wax paper and invert onto a 9-inch glass pie dish. Press firmly into the dish and gently remove and discard wax paper. Place in refrigerator to chill. Preheat oven to 400F. Arrange apples in the pie crust. In a bowl, beat together eggs, half-and-half, sugar, vanilla and mace. Pour the mixture over the apples. Place the pie in the oven and bake until the mixture is set, about 30 minutes. The dough recipe makes about 3 10-inch pies. ach. Mix in the herbs & Roll out half the dough 1/8-inch thick on a floured surface. Press it firmly into an 8-inch tart pan with a removable fluted rim. Trim off excess dough, leaving a 1/2-inch overhang. Fold the overhang back inside the rim, pressing it to the side of the shell, and push the dough up 1/4-inch above the edge of the pan. Crimp the edge decoratively with a fork. Roll out remaining dough and make up another tart shell in the same manner. Chill the shells for 60 minutes. Line the shells with foil, fill the foil with rice and bake in the lower third of a preheated 400f oven for 8 minutes. Remove the rice and foil, and bake for 8-10 minutes more or until they are pale golden. Remove shells from the pans, transfer them to a rack and let them cool. In a bowl with an electric mixer, beat the egg yolks with 1/2 cup sugar until the mixture is thick and pale and forms a ribbon. Beat in the zest and lemon juice. Transfer the mixture to a heavy saucepan. Cook it, stirring constantly with a wooden spoon, over mod-low heat, until it registers 140f on a candy thermometer. Continue to cook at a stable 140f for 3 minutes longer. Do not let it boil. Transfer the mixture to a bowl, and let it cool, covered with a buttered round of wax paper, until it is luke-warm. In a bowl, beat the egg whites with a pinch of salt until they hold soft peaks. Add the remaining 1/4 cup sugar, one Tbsp at a time, and beat the meringue until it just hold stiff peaks. Stir a quarter of the meringue into the lemon mixture and fold in the remaining meringue gently but thoroughly. Transfer the tart shells to a baking sheet and fill with the lemon mixture, mounding it slightly. Bake the tarts in the middle of a preheated 400f oven for 12-15 minutes, or until the tops are golden and puffed. Transfer the tarts to a rack and let them cool. a 1977 Gourmet Mag. favorite 71 Serrano Chiles; ** 2.00 1571 Margarine Or Butter Your guests will praise this nostalgic dessert. Preheat oven to 350 degrees. Beat the egg yolks and sugar until they are very pale and the mixture falls from the whisk in a ribbon. Add the lemon peel and mix. Add ground almonds and flour. In a separate bowl, beat the egg whites until they are stiff. Fold into the batter. Butter a 9-inch pie plate or tarte tin and pour in the batter. Bake in preheated oven for 30 minutes or until lightly browned. While the tarte is baking, prepare the topping. When the tarte is done, remove from the oven and cover with lemon slices, allowing them to overlap slightly. Spread meringue topping over lemon slices, using a spatula dipped in cold water. Return the tarte to the oven for 15 minutes. Remove and cool. MERINGUE TOPPING: 1. Beat egg whites until they reach soft peaks. Slowly add sugar, beating after each addition. Fold in the ground almonds. Naturally N'Awlins" by Frank Davis. Notes ********** RECIPE ENDS Pastry Dough 1. Make the pastry dough: in a food processor, pulse the flour and sugar together to combine. Add the butter and pulse until coarse crumbs form. Add the water, 1 tbsp at a time, pulsing just until the dough comes together. Transfer the dough to a lightly floured surface and gather it into a ball. Pat into a disk, wrap tightly in plastic wrap and refrigerate until chilled, at least 20 minutes. On a lightly floured surface, roll out the dough into a 10", circle, about 1/4" thick. Transfer the dough to a lightly floured baking sheet, cover and refrigerate. Preheat the oven to 400 degrees. Melt the butter in a 9" cast-iron skillet. Add the sugar and cook over moderately high heat, stirring, until a rich brown caramel forms, about 5 minutes. Remove from the heat. Pack the apple pieces in the skillet, rounded sides down but slightly leaning, in concentric circles. Lay the pastry round on top of the apples, pressing gently to fit it in the pan. Bake the tart for about 35 minutes, or until the pastry is golden brown. Let cool slightly, then carefully invert the pan on a warm serving plate. Serve the tart warm or at least room temperature accompanied by the Cinnamon Ice Cream. nutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Line a plate or shallow tin with half the pastry. Fill with fruit, cover with sugar and add a little water. Cover with the rest of the pastry and bake for 45 minutes. Oven control: Gas mark 6 (400F) for 20 minutes, then down to Gas Mark 4 (350F) to finish. All kinds of plate tarts with pastry top and bottom are popular in Wales. Apples, plums, gooseberries, or mixtures of any kinds of fruits in season can be used. Croeso Cymreig. ocolate morsels 1.50 c Raisins Instruction Saute garlic and pepper in hot oil for 2 minutes. Add VEG-ALL, onions, bean sprouts, minced ginger; stir-fry until golden, about 3-5 minutes. Add chicken stock and heat to boiling. Combine sherry, soy sauce and sugar. Add to vegetable mixture. Add cornstarch to water and blend. Add to hot vegetables and stir until thickened. Stir in vanilla and baking soda. Pour over cereal mixture, stir until evenly coated. Bring 1. 5 cups of water to a boil, add the frozen peas, the pimiento, Liquid Smoke, chopped onion, vinegar, and garlic. Reduce to simmer and cook for 45 minutes. Remove from heat, pour off water, and refrigerate for at least 6-8 hours. Combine all other ingredients in a large salad bowl. Mix in the black-eyed peas. Cover and refrigerate for 1 hour or more, then serve. Note: Boston bluefish, cod or turbot may be substituted for Haddock. Break fillets in chunks. onion, garlic and zucchini until vegetables are tender. Blend in flour, seasonings and herbs. Add tomatoes and cook 5 min or until sauce is thick. Add fish and pour into a 9 inch pie plate. Cover with pastry; trim and flute. Bake at 200C(400F) 25 to 30 minutes or until pastry is golden brown. Allow pie to stand 10 minutes before serving Typos by Vern - Know-wud-I-mean Process until dough clean Mix together soy sauce, sake, mirin and dashi. (Sake and Mirin wines can be bought in most liquor stores. Dashi, a base for Japanese soup stock,is available in most Oriental stores. ) Bring to boil. Add steak and return to boil. Cook 3 to 5 minutes. Be careful not to overcook the meat;it should be rare on the inside. Remove steak,wrap in foil and refrigerate overnight. Continue boiling,cooking until liquid has reduced to a thick sauce. You can tell when it is done,because the sauce makes large, slow bubbles when it is ready. Be careful; otherwise the sauce will burn. Refrigerate overnight. To serve: Cut all fat from steaks. Slice in very thin slices. Arrange on a plate. Just before serving; pour 1 tsp. of reduced cooking sauce over meat. You can also garnish with a little chopped green onion. For an appetizer serving, allow 5 to 7 slices per person. Serves 6. m (not hot) on stove top or microwave oven. Divide Oven 375F 1. Wash mushrooms, carefully removing stems. Set aside tops. Chop stems. Combine chopped stems with remaining ingredients, except margarine. Spoon onto mushroom tops. With margarine, grease bottom of jelly roll pan. Arrange mushrooms on pan. Bake at 375 F for 10 to 15 minutes or until hot and bubbly. Serve immediately. Makes 30 stuffed caps. About 15 calories each. Kosher salt. Bake, one at a time, until very lightly browned around edges Delicious on hot biscuits or for dessert. Place above ingredients in a heavy 3 quart pot. Cook on a medium flame for 10 minutes. Stir occasionally. Sugar will turn into liquid. Lower heat and simmer uncovered, for 2 to 3 hours. Stir occasionally. When done let cool. Spoon pears into jars. Cover pears with syrup. Store in refrigerator. To preserve pears for a long time, follow directions for preserving on preserve jars. Use remaining syrup for pancakes, waffles, or Lost Bread. Makes 3 cups pears and 3 cups syrup. Shredded Farmer Cheese(4 oz) 3.00 tb Plain Yogurt 1.00 ts Lemon juice 1.00 ts Soy sauce 0.25 c Chopped Apple 0.25 c Chopped Carrot 2.00 tb Finely chopped Celery 2.00 tb Chopped Pecans 2.00 tb Currants 1.00 tb Toasted Wheat germ 0.50 ts Curry powder Instructions: In food processor, process cheese, yogurt, lemon j DOUGH For the Dough: Sift the dry ingredients together, then cut the butter into the mixture. Add the heavy cream, but do not overmix. For the Filling: Toss all the filling ingredients together so they are well mixed. Place the berry mixture in a buttered and sugared baking dish. Roll the dough out to cover the dish and place over the fruit. Bake in a preheated 375 F oven for 35 to 40 minutes. Remove from oven and allow to cool slightly. Serve warm with a dollop of whipped cream or a scoop of ice cream, according to taste. From Taurasos Restaurant in Frederick, Maryland. [ MARYLAND Magazine; Summer 1990 ] * Use Campbell's Onion Mushroom Soup and Recipe Mix ** 14 1/2 oz can, undrained and cutup *** 15 oz can Crumble beef into 2 qt microwave-safe casserole; stir in chili powder and garlic. Cover with lid; microwave on HIGH 5 mins or until beef is no longer pink, stirring once during cooking to break up meat. Spoon off fat. Stir in soup mix beer or water, tomatoes with their liquid and beans. Cover; microwave on HIGH 3 mins or until hot and bubbling. Stir again. Reduce power to 50%. Cover; microwave 10 mins or until flavors ar well blended, stirring once during cooking. Let stand, covered, 5 mins. Garnish with cheese and sour cream. t covered as much as possible throughout cooking time. A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule. It is not important that you take the meat and vegetables out at a specific amount of time. *Note: Suggested teas are Lapsang Souchong or Earl Grey. In a Welsh household the kettle sits permanently on the hob ready to refill the teapot. This delicious ice makes a refreshing change in summer. Or serve as a dessert with Welsh cakes or with a plate of buttered Bara Brith. Makes approximately 2 pints. Strain the tea and leave to cool. Peel the lemons, avoiding the bitter pith, and squeeze the juice. Bring the sugar and water to boil with the lemon rind, stirring to dissolve all the sugar. Leave it to cool. Beat the egg white lightly with the carbonated water. Mix all the ingredients thoroughly with a whisk. Freeze the mixture - an ice-cream-maker is best. If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it. Don't serve the ice rock-hard - transfer it to the fridge half an hour before serving. Now add the flour, cup by cup, stirring well after each. After the sixth cup or so, the dough should be gett Mix together the dry ingredients. Cut in the shortening. Add water, a little at a time & mix thoroughly. Using more flour if necessary, knead dough lightly until it is well mixed & not sticky. Roll dough with rolling pin to 1/2" thickness & cut with a cookie cutter. Place on cookie sheet & bake at 400F for 10 minutes. Variation, add 1/2 c currants before adding the water. Makes 18 biscuits. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls. Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! Add flour and stir into mushroom mixture. Add cheese, mustard and Worcestershire sauce. Stir well and heat through gently 2 minutes or until mixture begins to melt. Remove from heat and season to taste with pepper. In a bowl,beat together the butter and the powdered sugar until smooth and creamy. Add vanilla. Blend together flour,salt and just the DASH of baking powder. Add flourmix to buttermix,blend well. Add the chopped nuts,combine well. Roll the dough out into two balls. Wrap in platic wrap and chill for at least 1 hour. Flatten dough out and cut into 15-16 equal sized pieces. Shape into marble sized balls. Place on ungreased cookiesheets. Bake at 375-400 degrees F for 10-12 minutes each sheet until firm but NOT brown. While still warm roll into powdered sugar. Let cool and roll in sugar again. They store well and are very yummy!!! es or until bread cubes are golden and eggplant is tender. tle. Put meat through meat chopper. Return to broth and bring to a boil. Slowly add water to corn meal while stirring. Add some of the hot broth too. Pour corn meal mixture into boiling broth and cook until very thick (about 10 minutes). Pour into 2 loaf pans, 9 x 5 x 3 inches. Chill. When cold, cut in * or you may substitute 1/4 teaspoon ground cinnamon. In a bowl, soak the tangerine peel in water for 20 minutes. Meanwhile, in a pan place the eggs and cover them with cold water. Bring to a boil and simmer for 15 minutes. Turn off the heat and remove the eggs from the pan with a slotted spoon and cool them under running water. Tap each egg all over with the back of a spoon to crack the shell thoroughly, but carefully keeping the shell on and intact. Bring the water in the pan back to a boil again, add the tea, star anise, salt, soy sauce, cinnamon, and soaked tangerine peel. Stir, then add the cracked eggs to the pan. Simmer for an hour, turning the eggs often to ensure even coloring. Remove the pan from the heat and let stand for an hour. Remove the eggs, cool them, and then remove the shells. Serve the eggs cut into halves or quarters, with plum sauce. Makes 6 to 8 appetizer servings. NOTE: These are best when made the day before. Recipe: "Chinese Appetizers" by Verdi Published by Irene Chalmers Cookbooks, 1981 ay be added if the starter if very sour. Place flour in bowl, add starter in a well, then add melted shortening and dry ingredients. Mix lightly and turn out onto a lightly floured board and knead until the consistency of bread dough, or of a satiny finish. Pat or roll out dough to 1/2 inch thickness, cut and put on a greased pan. Coat all sides of biscuits with melted butter. Let rise over boiling water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. This should make batter a little thicker than ordinary cake batter. Make in muffin tins. Note: Time and temperature not given. Assume hot 400 - 450 F. oven at about 25 minutes. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Remove fat from inside body cavity of duck; trim excess fat from tail, neck and leg areas. Pat duck dry inside and out with paper toweling. Cut shallow slits at 1 inch intervals through skin into fat with a small sharp knife. Stir scallions, ginger, salt, black pepper, Sichuan peppercorns, and tangerine zest in small bowl until combined. Rub spice mixture thoroughly into inside and outside of duck. Wrap duck securely in double thickness of heavy-duty aluminum foil; refrigerate 2 days. Unwrap duck; place on plate in large bamboo or metal Chinese steamer tier. Steam, covered, over 2 inch3 es of boiling water in wok or bottom of metal steamer until juice runs clear, not pink, when thigh is pierced with tip of knife, about 45 minutes. Remove duck from steamer to wire rack; cool to room temperature. Line bottom of wok with double thickness of heavy-duty aluminum foil. Combine tea leaves, rice, and wood chips. Pour into wok. Place three wooden chopsticks in criss-cross triangle pattern over bottom of wok to act as support for duck. Heat wok over medium-high heat until mixture on bottom begins to smoke **. Wipe spice mixture from outside of duck; place duck on chopstick rack in wok. Cover wok tightly; smoke duck until skin is golden brown. About 30 minutes. *** Heat oven to 450. Place smoked duck on rack in roasting pan; roast until brown, about 10 minutes. Remove duck from oven; allow to cool to room temperature if not serving hot. Cut duck into serving pieces and serve hot or at room temperature, or remove meat from bones and slice thin, removing any fatty skin, and serve cold or at room temperature. Garnish with tangerine sections and coriander sprigs, if desired. *To roast and grind brown Sichuan peppercorns: Heat peppercorns in small heavy skillet over low heat until fragrant and dark brown, about 5 minutes, shaking pan occasionally; do not allow peppercorns to burn. Remove and let cool. Grind coarsely, using mortar and pestal. **Do not attempt this recipe unless range is close to ventilation system. Temperature under wok should be regulated during entire smoking time to ensure a thin steady stream of smoke. ***To check duck for doneness, starting about 20 minutes after duck begins to smoke, take covered wok outside or hold directly under exhaust fan; lift cover slightly. ntil moistened. Grease large cookie sheet and spread dough so that it is approximately 1 inch thick, 9 inches wide and 15 inches long. Score the dough into at least 18 squares. Bake at 375 deg F for 25-30 minut * or 2 Cornish game hens, about 1 1/2 pounds each (see note) Remove fat from duck or hens and discard. Rinse thoroughly with cold water. With the palm of your hands press down on the breastbone to snap the bone and flatten the bird. Pat dry. Marinating: In an ungreased skillet or wok over medium heat, toast the peppercorns and salt until the salt turns a tan color and the peppercorns are aromatic, about 5 minutes. Finely grind in a food processor or spice mill and combine with sugar, ginger, onions and wine. Rub mixture throughout the duck or hens inside and out and place in a shallow heat-proof bowl (select one that will fit comfortably into the wok or pot that you will steam in). Cover and marinate overnight or up to 3 days, refrigerated. Turn every few hours, Remove from the refrigerator. Let the duck or hens come to room temperature. Steaming: Fill the bottom of wok or steaming pot with boiling water. Place bowl with the duck or hens and marinade on a rack over the water. Cover and steam 1 1/2 hours for duck, 45 minutes for hens. At 15-minute intervals, check water level and replenish with more water if needed. Remove hens with their bowl. Cool. Transfer duck or hens to a cooling rack; scrape off marinade. (Save duck stock. It makes a delicious cooking stock for vegetables. ) Set hens in a cool, airy spot to dry for at least 4 hours, or refrigerate, overnight, uncovered, Smoking: Line bottom of a wok with heavy-duty aluminum foil. Mix together and distribute smoking materials on the bottom. Set a 9 or 10-inch round cake rack into the wok or devise a rack by crisscrossing 6 wooden chopsticks in the middle of the wok. Place duck or hens directly on rack. Turn heat to medium-high. When the smoke begins, cover the wok and smoke for 10 to 20 minutes, or until duck or hens turn golden brown. Remove from rack and brush lightly with sesame oil. The hens may be served at this point or browned. Browning: Place hens breast side up on a roasting rack in a 425 degree F. oven for 5 to 10 minutes to crisp the skin. Serving: Chop duck or hens into bite-size pieces, or remove bones and cut meat into thin slices. Serve with Lotus buns and accompaniments. Note: If you are preparing more than 2 hens, you will need to steam and smoke them in 2 batches. PER SERVING (duck, not counting lotus buns): 700 calories, 38 g protein, 1 g carbohydrate, 58 g fat (20 g saturated), 168 mg cholesterol, approximately 1,270 mg sodium, 0 g fiber. Joyce Jue writing in the San Francisco Chronicle, 11/25/9 1. In large bowl, combine flour, sugar, baking powder, baking soda and salt. With a pastry blender or two knives cut in butter until mixture resembles coarse crumbs. In separate bowl, combine egg, buttermilk and vanilla. Using fork, stir into dry ingredients to form a soft dough. Gather into ball. Turn out onto lightly floured surface; knead lightly 10 times. With lightly floured hands, pat dough in 1/2 in thick round. Using 2 1/2 in. cookie cutter, cut dough into rounds, gathering scraps together until dough is all used up. Place rounds on lightly greased baking sheet. Bake in 425F (220C) oven 12 to 15 minutes or until golden brown and risen. Let cool on wire racks. Serve warm. ore easily digested and lessening the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and rinse soaked beans; put into a good- si In a heavy skillet, melt butter and saute the onion and garlic over medium heat for five minutes. Cut the squash into one-quarter inch thick round slices and saute for another five minutes. Add the tomatoes, corn and spices, and cook over low heat for 20 minutes, or until squash is nice and tender, stirring two or three times to prevent sticking or burning. Stir in light cream, Tabasco sauce and cream cheese. Cook over low heat until heated through. Serve hot. per. Beat eggs and add sugar, vanilla and flour and mix well. Roll dough between 2 sheets of floured wax paper to 1/4 inch thickness. Cut desired shapes and place on cookie sheet, lightly greased. Let stand overnight 10-12 hours, then bake at 325 degrees for 20 minutes. These are hard and dissolve, but don't break up. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans when cooking in hard water to shorten cooking time. Heat 1 tb oil in a large skillet & saute tempeh, onion, bulgur & mushrooms for 3 to 4 minutes. Add water & soy sauce. Bring to a boil, cover, reduce heat & simmer 15 minutes. Let cool to room temperature. Combine with remaining ingredients & mix well. Chill for at least 2 hours before serving. Frances Moore Lappe, "Diet for a Small Planet" y expand: you don't want to plug up the vent hole. ) * Refried beans are made from freshly cooked pinto, pink, red or Steam tempeh for 20 minutes. Allow to cool enough to handle. Cut into cubes slightly smaller than 1/2 inch. Combine with remaining ingredients & mix lightly. Serve on a bed of lettuce or as a sandwich filling. * I use tofu based mayonnaise, blend the tofu well with a touch of salt & pepper, lemon juice & a crushed garlic clove. Frances Moore Lappe, "Diet for a Small Planet" Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * Follow instructions on your tempeh to make it ready to eat; the tempeh I make is already pre-cooked and it is made with soybeans and barley. Directions: Add all ingredients except the last two to a food processor and process until smooth. Then add the last two, mix by hand and then form into ball. Chill for at least two hours. Serve with veggies or crackers. Comments and/or improvements are welcome. Gunter Pfaff, 73740,2515 7769 Orange marmalade To make marinade, puree 1/4 cup coconut with orange juice, honey, tamari and cayenne in a blender. Pour marinade into a shallow baking dish. Cut tempeh into 3/4-inch cubes and add to marinade. Set aside 15 minutes. In a small bowl, blend together peanut sauce ingredients with a wire whisk. Refrigerate until serving time. Thread tempeh cubes onto bamboo skewers that have been soaked in water. Grill tempeh over medium-hot coals 3 to 5 minutes on each side. Brush shish kebabs with marinade and sprinkle with remaining coconut. Serve immediately with Asian Peanut Sauce. saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. 11311 Pinch Salt 1.00x * Soft coconut macroon cookies crumbs. Press crumbs onto bottom of greased 9-inch springform pan. Bake at 325 degrees F. , 15 minutes. Combine cream cheese and sugar, mixing at medium speed on electric mixture until well blended. Add eggs, one at a time, mixing well after each addition. Blend in sour cream, whipping cream, sherry and vanilla; pour over crust. Bake at 325 degrees F. , 1 hour and 10 minutes. Loosen cake from rim of pan; cool befroe removing rim of pan. Chill. Heat preserves in saucepan over low heat until melted. Strain to remove seeds. Spoon over cheesecake, spreading to edges. Dollop with whipped cream; top with almonds. d fresh parsley. e 11313 Large Onion 1.00ea a 11313 Salt 0.50t b 11313 (1 Cn) Tomatoes PREHEAT OVEN TO 400 DEGREES. IN MIXING BOWL,COMBINE GROUND TURKEY WITH EGG. SAUTE ONIONSIN NON STICK SKILLET UNTIL LIMP. ADD TO TURKEY MIXTURE ALON WITH THE BREAD CRUMBS,MUSHROOMS,WORCHESTERSHIRE SAUCE,PARSLEY,THYME,SALT A PEPPER;BLEND WELL. THE FAT AND MOISTURE CONTENT OF GROUND TURKEY CAN VARY. I THE MIXTURE IS DRY,MOISTEN WITH MILK OR BROTH AS NEEDED. PLACE IN A NON STICK,OR LIGHTLY OILED 9 X 5 X 3 INCH LOAF PAN. TOP LOAF WITH A PIECE OF LIGHTLY OILED WAX PAPER,AND COVER PAN WITH FOIL. PLACE LOAF PAN IN A LARGER PAN WITH BOILING WATER TO ABOUT 1/2" DEEP. BAKE AT 400 DEGREES FOR TEN MINUTES;REDUCE HEAT TO 350 AND CONTINUE BAKING FOR ONE HOUR MORE OR UNTIL FIRM. REMOVE LOAF FROM PAN;LET STAND FOR 10 MINUTES BEFORE UNMOULDING. SLIC AND SERVE PLAIN OR,IF DESIRED,WITH A FRESH TOMATO SAUCE OR MUSHROOM GRAVY. MAKES SIX TO EIGHT SERVINGS. e sandwichs in the pan and fry gently until the bottom is golden, pressing down on each sandwich occaisionally with a spatula-this will help melt the chees TEMPURA is one of the most familiar of all Japanese dishes, both at home and abroad. This familiar national dish finds its place in the Kyushu section because it was almost certainly invented in Nagasaki-not, however, by the Japanese. Between 1543 and 1634 Nagasaki was the center of a great community of missionaries and traders from Spain and Portugal. Like homesick foreigners everywhere, they did their best to cook foods from their home countries, and batter-coated and deep-fried shrimp happened to be a particular favorite throughout southern Europe. The name tempura (from Latin tempera meaning 'times') recalls the Quattuor Tempora ('The Four Times', or 'Ember Days') feast days on the Roman Catholic calendar when seafood, especially shrimp, were eaten. When the dish became Japanized, however, its range was extended almost infinitely. Beef, pork and chicken are almost the only things not prepared as tempura, and these all have separate deep-frying traditions anyway. Favorite foods for tempura treatment include shrimp, eggplant, snow peas, sweet potato slices, mushrooms of all sorts, carrots, peppers, squid, small whole fish, lotus root, small trefoil leaves and okra (ladies' fingers). The crucial factor in making good tempura is the batter. This should be so light and subtly-flavored that it could almost pass as an elaborate seasoning. There are only three ingredients in it, and all three have an equally important part to play in producing the sort of tempura you want. Egg yolk is beaten very slightly first, then some ice-water is added. Finally, finely sifted flour is added. Reducing the egg amount will make the finished batter coating lighter in color; more egg will make a golden tempura (the former is preferred in Osaka, the latter in Tokyo). The amount of ice-water determines the relative heaviness or lightness of the batter--for very light, lacy tempura, add more water. The flour should be barely mixed with the other ingredients--to achieve real lightness, the batter should look lumpy, undermixed and unfinished-looking, and it must always be prepared just before you use it; thoroughly mixed, silky batter that has been allowed to 'set' and settle simply will not produce good tempura. Preparation: Score the shrimp a few times crosswise on the underside, to prevent them curling-up during deep-frying. Tap the back of each shrimp with the back-edge of your knife. Core and remove the seeds from the peppers; trim and slice into strips. Wash and scrape the carrot; cut into strips about 1 1/2" long and 1/8" wide. Peel the eggplant, leaving 1/2" strips of the peel intact here and there for decorative effect. Cut in half lengthwise, then into slices 1/4" thick. Wash the slices and pat them dry with kitchen towelling. Peel the sweet potato and slice it crosswise into 1/2" rounds. Cut the mushrooms in half. Cut the flattened piece of squid into 1/2" squares. Cut the onions in half. Push toothpicks into the onion at 1/2" intervals, in a straight line. Then slice the onions midway between the toothpicks. The toothpicks will hold the layers of onion together in each of the sliced section Pour the vegetable oil into a large pot or electric skillet. The oil should be heated to about 350 degree F. Make the batter in two batches . Place one egg yolk into a mixing bowl; add one cup of ice-water and mix with only one or two strokes. Then add 1 cup of flour, and mix as before, with only a few brief strokes. Prepare the second batch of batter when the first is used up. The batter should be lumpy, with some undissolved flour visible. Check the oil for heat: drop a bit of batter into the oil; if the batter sinks slightly beneath the surface, then comes right back up surrounded by little bubbles, your oil is ready. Dip each item into flour first this ensures that each ingredient is perfectly dry and that the batter will adhere well. Then dip in the batter, shake a little to remove any excess batter, and slide into the oil. Fry each piece for about 3 minutes, or until lightly golden. In order to maintain the oil temperature, make sure that no more than a third of the surface of the oil is occupied by bubbling pieces of frying food. Remove the pieces from the oil and drain for a few seconds. Then transfer to your guests' plates, also lined with attractive absorbent paper. You may also keep tempura warm in a 250 degree F oven, no longer than about 5 minutes. To make the dipping sauce: combine the dashi, soy sauce, mirin and sugar in a small saucepan. Heat until the sugar has dissolved and serve warm, with a little grated daikon and ginger on the side for each guest to combine with the dipping sauce according to taste. Dip the tempura in the sauce and eat. lg Pinch cayenne pepper 0.25 c Butter or margarine 0.50 c Finely grated Cheddar cheese 1.00 Egg, beaten 1.00 tb Cold water 1.00 tb Sesame seeds 1.00 tb Poppy seeds Instructions: Preheat oven to 400'F. In a deep fryer or large saucepan, heat the oil the 350F. Meanwhile, put 1 cup of the cornstarch in a brown paper bag. Add the onion slices and shake well to coat. Transfer the coated onion rings to a large baking sheet. In a large bowl, mix the remaining 1/2 cup cornstarch with the flour and 1 teaspoon salt. Add 1-1/2 cups of cold water all at once into the flour mixture. Stir vigorously with chopsticks or a fork to be pieces of ice and lumps the size of a nickel in the batter. When the oil is hot, add as many coated onion rings to the batter as will fit comfortably in the fryer; you will have to do this in about 5 batches: Using chopsticks or a large fork, life the rings to the hot oil and separate any that cling together. Fry the onion rings until golden brown all over, about 3 minutes. Transfer to paper towels or a paper bag to drain well. Repeat with the remaining onion rings and batter. Sprinkle the onion rings with salt if desired. Serve hot, warm or at room temperature with lemon, ketchup or soy sauce. Serves 4 to 6. Food & Wine, June, 199 1. icking. Bake in preheated oven 10-12 minutes or until light golden and cooked through. Cool on a wire rack. Store in an airtight container up to 2 weeks. Notes ********** RECIPE ENDS ******** Preparation: Wash broccoli and cut off flowerets (save for another dish). With small paring knife, carefully peel outer skin off broccoli stems, beginning at the base. Leave inner stems whole. Cut stems on the bias into 1/4" slices. Rinse fermented soy beans. Peel garlic. Mince together soy beans and garlic; then mash to a paste using mortar and pestle; set aside. Place drained baby clams in stock. If substituting fresh clams, crabmeat or shrimp, wash, shell and chop into small pieces. Stir-frying: Heat wok to hot, then add first of oil. When oil just begin to smoke, add broccoli and toss quickly to avoid burning. Stir-fry for about 1 minute. Turn heat down to moderate (or on electric range, remove from heat). Push broccoli up side of wok; add remaining oil to bottom of wok; add soy bean mixture. Press and stir until odor of beans and garlic is present. Return to high heat and immediately recombine with broccoli, stirring constantly for about 30 seconds. Beans and garlic will burn easily, so keep mixture moving. Quickly add clams and stock; stir-fry for another 30 seconds. Cover for 30 seconds to finish cooking broccoli. Remove cover; thicken with cornstarch paste to light sauce. uarters. Place oranges around cake on top of whipped cream. If preferred, sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served. 5 Yeast 1.00ts a 1 Stuff pheasant with bread stuffing, if desired, or just sprinkle salt & pepper. Place on side on low rack in 9 x 9-inch shallow pan in a 350 degree oven. Do not cover. Add bouillon & 3 tb butter to hot water & stir until mixed. Baste pheasant every 15 min. with this. After half the cooking time is over, turn pheasant over. Roast 1 1/4 - 1 1/2 hrs. , depending on size of bird & wheather it's stuffed. Remove & thicken basting juices with flour for gravy. Mono :-1.00 Oven Temp:0 Remove and discard fat from meat. Cut meat across the grain into thin slices. Combine sherry, soy sauce, oyster sauce, sugar, cornstarch, baking soda, salt and garlic in medium glass bowl. Mix in meat. Cover and refrigerate at least 3 hours. Heat oil in wok over high heat. Stir-fry onions in the oil until golden, 3 to 5 minutes. Transfer onions to serving plate. Keep warm. Add about 1/3 of the meat to wok, spreading out slices so they do not overlap. Cook slices on each side just until lightly browned, 2 to 3 minutes. Remove meat from pan and arrange over onion slices. Repeat twice to cook remaining meat. e fro stems. Sprinkle with paprika. Cover and refrigerate until serving time. Notes ********** RECIPE ENDS ******** 6317 Evaporated 2% milk 0.67c 6317 Clov Tenderloin with Black Bean-Tomato Relish. Heat oven to 325 degrees. Mix oil and garlic. Brush over pork tenderloin. Sprinkle with 1 tablespoon oregano. Place in shallow roasting pan. Insert meat thermometer horizontally so tip is in center of thickest part of pork. Roast uncovered about 45 minutes or until thermometer registers 170 degrees. Remove pork; keep warm. Heat remaining ingredients over medium heat, stirring occasionally, until hot. Cut pork diagonally into 1/4-inch slices. Serve with relish. 4 SERVINGS; 200 CALORIES PER SERVING. 14152 14153a 14153b 14153c 14153d 14153e 14153f 14153g 14153h 14153i 14153j 14153k 14154a 14154b 14154c 14154d 14154e 14154f 14154g 14154h 14154i 14154j 14154k Cross cut 1-inch slices from the salmon. I prefer slices about the size of my palm but also smaller ones will do. Use toothpicks to bind them into round cutlets. Pour about 1/4 inch water into a frying pan and bring it to a boil. Add cutlets and simmer until the water has evaporated. Turn cutlets once during cooking. Add butter, fry lightly on both sides. Add salt to taste and remove toothpicks. Serve with boiled or mashed potatoes and sliced lemon. (Lemon is not traditional, but. ) NOTES: * Traditional salmon dish from Lappland -- This is the traditional way to prepare salmon on the river Teno (the northern border river between Norway and Finland). : Difficulty: very easy. : Time: 5 minutes to prepare, 20 minutes to cook. : Precision: don't let water cover the cutlets. : Simo Salanne : Dava Information Systems, Helsinki, Finland : seismo!mcvax!penet!davasun!sos : Copyright (C) 1986 USENET Community Trust 14159q 14159r 14159s Stir tequila and orange juice with ice and strain into highball glass. Add ice cubes. Pour in grenadine slowly and allow to settle. Before drinking, stir to complete your sunrise. 14160e 14160f 14160g 14160h 14160i 14160j 14160k 14161a 14161b 14161c 14161d 14161e 14161f 14161g 14161h Mix and Marinate Chicken. Place marinated Chicken pieces on foil lined Cookie sheet and Broil for about 10 minutes on each side. (I also then bake for 1/2 hour at about 350 Deg. A Favorite Family Recipe. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 A variation on the whole chicken scene. Marinate cleaned chicken in teriyaki sauce and spice overnight or in the morning until ready for cooking. Bake chicken at 350 for 45 min. Ingredients: e Krispies 1.00 Dash hot sauce Instructions: Mix all ingredients well. Mold in small vals (dime size). Bake at 350F for 8-10 minutes. Watch carefully as * This recipe came from "Best Recipes - La Choy - Simple Classics" so the ingredients specify using La Choy. Substitute as needed. ***** RECIPE ENDS ******** -1.00 -1.00 -1.00 sau 16919 Orange-Flavored Bean Sauce Korean Sauce/condm 26913 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 16920 Ora Another simple fish recipe which will taste just like a restaurant made it. Use fresh salmon fillets or steaks. Wash fish and place in a baking dish. Spread some teriyaki sauce on both sides of the fish and bake at 400 for 20 to 30 min. the relish into hot jars. Seal at once. Makes 4 Quarts. Notes ********** RECIPE ENDS ******** Marinate whole steaks or tenderloin cubes in a glass or ceramic container with Teriyaki Sauce. (Do not use aluminum or it will impart a metallic taste. ) Cover and refrigerate 8-10 hours, turning the meat occasionally. Strain the sauce. Charcoal grill, broil or pan-fry the steaks (or thread cubes of meat on a skewer and grill) until the desired degree of rareness has been achieved. Warm the sauce and serve it over the steaks. SAUCE: Combine all ingredients for sauce. Warm before serving. Place beef and shrimp in large plastic bag. Combine teriyaki sauce, minced green onions, sherry and ginger; pour into bag. Press air out of bag tie top securely. Marinate 30 minutes, turning bag over occasionally. Thread beef, prawns and green onion lengths alternately on skewers, leaving space between pieces. Place skewers on grill 4-5 inches from hot coals. Cook 4 minutes, turn skewers over and cook 3 minutes longer, or until prawns are cooked. 2834j 12834k Remove wing tips and cut at joints. Combine all ingredients; mix well; add chicken. Cover and refrigerate at least 6 hours or overnight, turning occasionally. Preheat oven to 375F. Arrange chicken on rack in aluminum foil-lined shallow baking pan. Bake 40 to 45 minutes, basting occasionally with marinade. Refrigerate leftovers. Enjoy! 12837d 12837e 12837f 12837g 12837h 12837i 12837j 12837k Cut the eggplant into long quarter-round strips. Bake them at 400 200 for 20-25 minutes, or until they are soft but not mushy. Meanwhile, in a bowl, mix the onion, garlic, tomatoes, salt, sugar, peppers and water and mash with a wooden spoon until it forms a coarse paste. Fry the tomato paste in the oil until the liquid is reduced (about 10 minutes). Pour the sauce over the eggplant and serve immediately NOTES: * Indonesian baked eggplant in chili sauce -- I got this recipe originally from an Indonesian cookbook. It's a nice way to cook eggplant. : Difficulty: easy. : Time: 30 minutes. : Precision: Measure the spices. : Brian Reid : DEC Western Research Laboratory, Palo Alto CA : decwrl!reid -or- reid@decwrl. COM : Mallison (tektronix!moiram) : Organization: Tektronix, Inc. Beaverton, Or : Copyright (C) 1986 USENET Community Trust :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 FOR SMOKING - - Preheat homestyle smoking unit according to manufacturer's instructions. Pre-soak any wood chips such as pecan or hickory in root beer for a unique flavor. Combine all the above ingredients, blend well and pour over catfish fillets. Allow to set at room temperature approximately thirty minutes. Smoke fillets for approximately thirty-five to forty minutes or until flaky. Remove and allow to cool. FOR TERRINE - - Coarsely chop smoked catfish. In a two quart mixing bowl, add all remaining ingredients, blending well to incorporate seasonings into the mixture. Adjust salt and pepper if necessary, and pour mixture into a terrine mold. Place in refrigerator covered overnight. When serving, remove from mold and garnish with French bread or garlic croutons. To enhance the presentation of the smoked terrine, you may wish to color two cups of mayonnaise, one with red food coloring and one with green. Using a pastry bag with a star tip, pipe colored mayonnaise around the base of the terrine. You may also wish to garnish the tip of the terrine with a small amount of the colored mayonnaise and a fresh tomato rose. To quote the author, Edna Staebler "The Mennonites make pies out of anything they happen to have around that needs eating, that's how they managed to invent so many wonderful recipes." Notes ********** RECIPE ENDS ******** Mix sour cream and taco seasoning together. LAyer bean dip, guacomole dip, and sour cream mixture in 9 x 13 inch pan. Then top with cheese, tomato, green pepper, abd black olives. Use taco chips to dip. Best if refrigerated before serving. In a heavy-bottomed pan big-enough to contain the lobsters and sauce, fry the onion and leek gently in 3 tablespoons olive oil until translucent. Add the garlic, chopped tomatoes, tomato * Green chilies should be drained. ** Cheese should be any mild cheese and should be shredded. Should = 1 C. Preheat the oven to 350 degrees F. Combine corn chips, egg, and water; press into 9-inch pie plate or casserole. Bake 10 minutes. Meanwhile, in large bowl, combine onion recipe soup mix, ground beef, chilies, and 1/2 C cheese; evenly press into prepared crust. Top with tomato sauce, then green pepper and bake 30 minutes. Top with remaining cheese, then bake an additional 5 minutes or until cheese is melted and beef is done. simmered for 10 minutes, ladle out about 1 cup sauce and beat this into the coral purie. Pour this back into the pot, stir, and simmer for another 10 minutes. Serve with saffron rice. Notes ********** RECIPE ENDS ******** d 13707 Chocolate Cake Mix (18.25 oz 1.00pk In a med mixing bowl, stir together flour, cornmeal, baking powder, and 1/4 t salt; set aside. In a small bowl combine egg white, milk, and oil; set aside. In a 10" skillet combine the water, onion, and garlic. Bring to boiling; reduce heat. Cover and simmer 5 minutes or till tender. Stir in garbanzo beans, kidney beans, tomato sauce, drained green chili peppers, chili powder, and 1/4 t salt. In a small bowl stir together cornstarch and 1 T water. Stir into bean mixture. Cook and stir till slightly thickened and bubbly. Reduce heat. For dumplings, add milk mixture to cornmeal mixture; stir just until combined. Drop dumpling mixture from a Tablespoon to make 5 mounds atop bean mixture. Cover and simmer for 10-12 minutes or till a toothpick inserted in the center of a dumpling comes out clean. *************************************************************** Per serving: 313 calories, 13 g protein, 50 g carbohydrates, 8 g fat, 0 mg cholesterol, 1023 mg sodium, 839 mg potassium. Temp:0 In large bowl, mix together 3/4 cup crushed crackers, corn, tomatoes, chilies, onions, bell pepper, garlic, eggs, salt and chili powder with a fork until well blended. Add ground round and knead with your hands until mixed. Transfer to a lightly buttered, deep 3-quart baking dish. Sprinkle remaining 1/2 cup crackers over top and dot with butter. Bake in preheated 350-degree over about 1 hour, until center springs back when pressed with a finger. Makes 4 to 6 servings. From "365 Ways to Cook Hamburger and Other Ground Meats," by Rick Ridgers; HarperCollins. Printed in the June 25, 1992, issue of the Los Angeles Daily News. Notes ********** RECIPE ENDS ******** d continue baking for 20 minutes, basting often. Serve pieces of ham topped with fruit over the hot rice. Spoon baking liquid over all. 5741 Salt 0.25ts 5741 Powder This savory soup is seasoned with nutty-flavored cumin and topped with a creamy salsa. Prep time: 10 minutes Cool time: 10 mintes Cook time: 45 minutes Ready to serve: 1 hour, 5 minutes. Cilantro sprig for garnish In large saucepan, saute cliced carrots, chopped onion, cumin, and ginger in oil 20 minutes. Add chicken broth and 2 cups water to saucepan. Increase heat to high and bring to a boil. Cover and simmer 15-20 minutes until vegetables are tender. Remove saucepan from heat and let cool slightly, about 10 minutes. In small bowl, combine chopped tomato, sour cream and chopped cilantro;chill until ready to serve. Place soup in batched in food processor of blender; puree 2-3 minutes until smooth. Return to the saucepan; over med/high heat, cook 5 minutes more, until heated through. Ladle soup into bowls. Top with sour cream mixture. Garnish. Heat until hot. Split each pastry horizontally wi Peel, pit and mash avocados in medium bowl. Add lemon juice, salt and pepper. In separate bowl, combine sour cream, mayonnaise, and taco seasoning. To assemble, spread been dip on a large, shallow platter. Top with avocado mixture. Put on sour cream and taco mixture. Sprinkle with chopped onions, tomatoes, and olives. Cover with shredded cheese. ***** 9 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Combine First 6 Ingredients; Stir Well & Set Aside. Remove Giblets & Neck From Chicken & Discard. Rinse Chicken & Pat Dry. Rub Outside Of Chicken With Spice Mixture. Place Chicken, Breast Side Down in A Deep 3 Qt. Casserole. Cover With Wax Paper & Microwave At High 8 To 9 Min. Turn Chicken, Breast Side Up & Microwave Covered With Wax Paper At High 8 To 9 Min. Remove Chicken To Serving Platter. Reserve Drippings in Casserole. Let Chicken Stand Covered 15 Min. Add Vegetables To Drippings; Toss To Coat. Microwave At High 3 To 4 Min. OR Until Crisp-Tender, Stirring Halfway Through Cooking Process. Arrange Vegetables Around Chicken. About 192 Cal. Per 3 Oz. Chicken & 1 1/4 C. Vegetables. (Fat 6. 8, Chol. 76) 12529g 12529h 12530a 12530b 12530c 12530d 12530e 12530f 12530g 12531a 12531b 12531c 12531d Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut each tortilla into 12 wedges. Heat oil in 10-inch skillet just until hot. Cook tortilla wedges in oil over medium-high heat, stirring frequently, until crisp; reduce heat. Add onions. Cook and stir over medium heat 1 minute. Pour eggs over tortilla mixture. As eggs begin to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portion can flow to bottom. Do not stir. Sprinkle with cheese. Cook 1 to 2 minutes longer or until cheese is melted and eggs are thickened throughout but still moist. Top with tomato. Sprinkle with chopped cilantro, oregano or parsley if desired. 4 SERVINGS; 370 CALORIES PER SERVING. Place half the cheese mixture in the center of the pastry and spread evenly, leaving about a 1/2 inch border all the way around the rectangle. Roll out another 1/4 of the package into a rectangle, again being sure to seam pieces together, and place on to PREPARE SAUCE AND FILLING: Brown ground beef and 1 chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Add about 4 T of flour and saute until flour is completely incorporated into the meat mixture. Add the enchilada sauce. Heat over low heat. If the mixture is too thick, add a little water. The consistency should be that of a thick gravy, but not soupy. Simmer over low heat for 20-30 minutes. PREPARE ROLLED ENCHILADAS: Rolled enchiladas are tougher to assemble, but more authentic. Have ready a large baking pan, we always use an oblong Pyrex pan. One at a time, dip each tortilla in the enchilada sauce just enough to coat and slightly soften. Lay the tortilla flat in the baking pan, spoon about 3 T of the enchilada sauce in a line down the middle, top with about 1 t chopped onion and about 3 T of grated cheese. Roll the tortilla tightly into a cylinder with the seam on the bottom, and position against the bottom edge of the baking pan. Repeat until the pan is full. This can get tricky (but it is possible) as the pan gets full. Assembling the enchilada outside of the pan is usually a messy disaster. Depending on the size of the pan and how tightly each enchilada is rolled, you can get 8-12 enchiladas in a pan. This recipe should make about 16-24 enchiladas. Spoon enchilada sauce over the assembled enchiladas to thinly cover. Sprinkle generously with grated cheese. Bake at 425 degrees F. for 20 minutes. PREPARE STACKED ENCHILADAS: This is the New Mexico style. It is much easier to assemble. Have plates ready. One at a time, submerge each tortilla in the enchilada sauce (which should be cooking on low heat during this process) and cook until limp but not falling apart, this may take a little practice to gauge the time. Remove the tortilla from the sauce and place flat on a plate. Spoon a little sauce, including meat, over the tortilla, add about 1 T chopped onion and about 4 T grated cheese. Repeat the process until you have a stack of 3-4 tortillas on a plate, depending on the appetite of the person who will eat them. Top the last tortilla with a generous amount of sauce and cheese. Serve immediately. The fundamental difference between these two styles is the method used to cook the tortillas. In the rolled style, the sauce is cooked into the tortilla through the baking process. In the stacked style, the tortilla is cooked directly in the sauce. Only the appearance differs, the taste is the same with either style. NOTES: * Central Texas style Mexican enchiladas -- We cook beef enchiladas in two ways, the traditional rolled enchilada and the easier-to-cook New Mexico stacked style. Both procedures are given. Also, we used to cook the enchilada sauce/chili from scratch but more recently began using a shortcut with canned Old El Paso brand enchilada sauce, since it is not only faster (20 minutes vs. 4+ hours) but also has a very authentic spice combination. Yield: Serves 6-8. * I always use Old El Paso canned enchilada sauce, though it is possible to make your own. : Difficulty: moderate. : Time: 1 hour. : Precision: approximate measurement OK. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust e used at a later date. Notes ********** RECIPE ENDS ******** 0.00 7186 Sugar 0.50c 7186 Margarine or butter 1.00tb Brown the ground beef and chopped onion in a large skillet. There should be enough fat in the beef to eliminate any need for extra oil and also to saute the onions at the same time. While you are browning the beef (it should be completely cooked with no pink or red color left), be sure to break it up so that it is granular in texture, as opposed to chunky, when completely browned. Onions should be limp and translucent but not brown. Drain off as much fat as possible. Add salt and chile powder and continue to saute until the chile is completely incorporated into the meat mixture. Cover skillet and leave on extremely low heat, just enough to keep the meat hot. Put about 1/2 inch of vegetable oil in a small skillet, and heat it. Test the oil for proper temperature by putting in a small piece of tortilla. When the oil reaches the temperature where it immediately begins to bubble frantically over the tortilla as soon as it is put in the oil and the tortilla piece becomes crisp quite quickly, you are ready to cook the taco shells. This is important because there is nothing worse than a soggy taco shell (which results from the oil not being hot enough). Using tongs, put the tortillas in the oil, one at a time, and cook for 30-60 seconds until the underside just starts to become crisp. With the tongs, turn the tortilla over and, using a spatula, bend in half to form the shell. Cook each side of the bent tortilla until crisp, about 30-45 seconds per side. Remove the shell from the oil and drain on a newspaper-covered cookie sheet. The cooked shells can be kept warm in the oven at very low heat. To assemble, fill each shell about 2/3s full of the meat and top with cheese, tomato and lettuce. We like to add extra zap with a shot of Tabasco sauce. NOTES: * San Antonio, Texas style tacos -- My dad is from east Texas and my mom from southern Oklahoma, but they developed their definition of Tex-Mex from several years in San Antonio. Since they now live in D. , they feel extremely deprived, none of the chain restaurants come anywhere near the taste they developed in San Antonio. Tex-Mex cooking is based on peasant-style dishes from the areas of Mexico bordering Texas. The primary ingredients of Tex-Mex cooking are corn tortillas (the thinner the better), ground beef, pinto beans and hot chile powder, sharp Cheddar cheese and onions. Yield: 1 dozen tacos. * Don't try to use instant onion in this recipe. In San Antonio, people consider that the best chile powder is Gebhardt's or Eagle Brand. : Difficulty: easy. : Time: 20 minutes. : Precision: measure the spices. : Pamela McGarvey : UCLA Comprehensive Epilepsy Program : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam : Copyright (C) 1986 USENET Community Trust n : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut chicken into 1 inch cubes; set aside. In a large saucepan combine water, beef and chicken broths, undrained tomatoes, onoin and green pepper. Bring to boiling. Add Chicken; reduce heat. Cover and simmer for 10 minutes. Add corn, chili powder, cumin and pepper. Simmer, covered, for 10 minutes more. To serve, place crushed tortilla chips into each bowl. Ladle soup over chips. Sprinkle with cheese, avocado and cilantro. Serve with lime wedges. Makes 6 servings. 1/2 tb of the mixture on THAW CHICKEN: In a medium mixing bowl combine chicken, jicama, and the 1/2 cup taco sauce; set aside. PLACE ONE OF THE FLOUR TORTILLAS on a platter. Spread with half of the chicken mixture. Spread half of the avocado dip onto a second tortilla; place, avocado side up, atop chicken. Sprinkle with half of the lettuce. Top with a third tortilla; spread with half of the beans. Top with another tortilla; add half each of the sour cream, red pepper, green onion and cheese. REPEAT LAYERS, ending with remaining sour cream, red pepper, green onion, and cheese. Sprinkle with olives. Serve right away or cover and chill for up to 3 hours. TO SERVE, cut into wedges. Pass taco sauce. Makes 8 main-dish servings. Nutrition facts per serving: 392 cal. , 15 g total fat (3 g sat. fat), 42 mg chol. , 566 mg sodium, 42 g carbo. , 4 g fiber, 24 g pro. Daily values 13% vit A, 26% vit. C, 29% calcium, 24% iron. ne the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Combine tuna, olives, green onions and celery in medium bowl. Combine Pace Picante Sauce, sour cream and cumin; mix well. Pour over tuna mixture; toss lightly. To serve, line taco shells with lettuce leaves; spoon tuna mixture into shells. Or, line individual serving plates with shredded lettuce; top with tuna mixture and surround with tortilla chips. Drizzle with additional Pace Picante Sauce; top with additional sour cream, if desired. Spoon out tablespoon sized lumps of In a large mixing bowl, combine the flour and sugar. In heavy saucepan, combine butter, shortening, coffee and cocoa. Stir and heat to boiling. Pour boiling mixture over the flour and sugar in the bowl. Add the buttermilk, eggs, baking soda and vanilla. Mix well, using a wooden spoon or high speed on electric mixer. Pour into a well buttered 17 1/2"-by-11" jelly roll pan. Bake at 400 degrees F for 20 minutes or until brownies test done in the center. While brownies bake, prepare the frosting. In a saucepan, combine the butter cocoa and milk. Heat to boiling, stirring constantly. Mix in the powdered sugar and vanilla until frosting is smooth. Pour warm frosting over brownies as soon as you take them out of the oven. Cool. Cut into 48 squares. *If buttermilk is not available, substitute 2 teaspoon vinegar or lemon juice mixed into 1/2 cup milk. Pour corn oil in large iron skillet and place in 350-degree oven to heat. Meanwhile combine all remaining ingredients except cheddar cheese. When skillet and oil are hot, pour oil into batter and stir quickly to blend. Immediately pour half of batter back into hot skillet. Sprinkle cheese evenly over batter. Carefully pour remaining batter over cheese and bake at 350 degrees for about 45 minutes. 10302000008 10302000009 10302000010 10302000011 Thaw spinach. Squeeze water from spinach and set aside. Preheat oven to 350. Melt butter in large skillet over medium heat. Chop onion. Add spinach and onion and saute until onion is translucent, stirring frequently, about 5 minutes. Add crabmeat and Parmesan, stirring well to blend. Transfer spinach mixture to 1-qt casserole and bake 15-20 minutes. Or transfer mixture to crockpot to keep warm, stirring occasionally. Can be served hot or cold with crackers. Makes about 2 cups. emp:0 Combine ingredients; mix well. Chill. Toss with green salads or seafood salads. Makes 1-3/4 cups. Romano Cheese; Grated 1.00 ts Worcestershire Sauce 0.25 ts Garlic Powder 0.50 ts Paprika; Sweet Or Hot Instructions: All the ingredients should be at room temperature before starting this recipe. Whip slowly, in a medium mixing bowl, with the mixer until the mixture is fluffy. Mix all ingredients well except the pecans, kneading with hands if necessary, that's right get those hands in there. Form dough into small balls. Press center of each ball with them. Insert pecan half into thumb imprint and bring dough up around pecan. Place on cookie sheet and bake at 375 degrees for 12 to 15 minutes until lightly browned. Serve hot! Randy Rigg 5128 Sweetened condensed milk 2.00cn * Round Steak should be cut into 1-inch cubes. ** Peppers should be seeded and chopped. Cook and stir beef, onion and garlic in 4-quart Dutch oven until beef is brown. Stir in remaining ingredients except cheese, tortillas and beans. Heat to boiling; reduce heat. Cover and simmer, stirring occasionally, until beef is tender, about 2 hours. Serve with cheese, tortillas, and beans. |-`S\ Monterey jack cheese for garnish. Cut steak into 1/2" cubes. Brown meat in oil in Dutch oven, remove to bowl and set aside. Reserve 1/2 cup onions- cover-set aside. Add remaining onions, peppers, and garlic to drippings in pan over medium heat. Cook 10 minutes stirring occasionally. Add more oil if necessary. Return meat to pan add tomato and their liquid and remaining ingredients, except cheese and onions. Heat to boiling. Reduce heat to low, cover and simmer 1 1/2 hours or until meat is fork tender, stirring occasionally. Spoon chili into large bowl sprinkle cheese on top for garnish. Pass reserved onion to sprinkle over each serving. ~K2rY qD a| A twist on cole slaw that is perfect with barbeque. Grate cabbage. Chop bell peppers and coriander. Mix together. Make a dressing by combining the remaining ingredients. Toss with cabbage mixture and allow to stand for one hour before serving. E)*)7 Heat chili;keep eggs warm. Spread bread slices with butter. Fry or grill on both sides until golden brown. To serve,spoon chili over bread. Drop 2 eggs on each slices. Makes 4 servings. Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. Oven Temp:0 Fine-slivered fresh hot chili pepper or Tabasco to taste Bibb or iceberg lettuce, slivered Cilantro leaves, minced. Combine squid in skillet with lightly salted boiling water to barely cover. Simmer one minute, or until opaque throughout. Drain. Combine in dish with onion to taste. In tiny pan stir pepper flakes over low heat until aromatic and toasty; be careful not to burn -- about 30 seconds. Transfer to small dish; add 2 tsps fish sauce, lemon juice, lemon grass, 1 1/2 tsps brown sugar, and hot pepper or pepper sauce to taste. Toss with squid and onions. Let stand 5 minutes. Adjust seasoning, which should be quite fierce. Cover and chill. Serve on lettuce, sprinkled with cilantro. o logs 1 1/2 inches in diameter. Wrap well and refrigerate for at least 1 hour. Line baking sheets with parchment paper. With a sharp knife, cut the logs into 1/4-inch thick slices. Place the wafers 1 to 2 inches apart on the baki * medium sized, thinly sliced ** trimmed, scrubbed, and thinly sliced *** skimmed of fat Heat oil in 3-quart saucepan over medium-high heat. Add onion, garlic, ginger, and carrots. Cook, stirring frequently, until hot and fragrant -- about 4 minutes. Add 3 cups stock. Simmer, covered, until carrots are tender -- about 25 minutes. Drain liquid from solids. Reserve liquid. Puree solids with cilantro in blender or processor until smooth. Add as much liquid as container can hold. Puree until even smoother. Transfer to 3-quart bowl. Add remaining liquid, if any, and remainin 1 cup of stock. Season to taste with salt and crushed red pepper. Serve chilled or hot. NOTE: can be made 2 days ahead and refrigerated, or frozen up to 3 months. Adjust seasonings to taste before serving. Brushing grill rack 1.00x c 16855 Onion, Vidalia, sliced 1.00ea Mix all ingredients except chicken. Alternate adding oil and water to finish. Brown chicken in skillet; place in baking pan, coat with sauce and bake 30 minutes or till done at 350 degrees. 972 972 972 972 973 973 973 973 973 973 973 973 973 974 974 * Note: preferably Thai birds, with serranos an acceptable substitute, (though I've used sweet Fresno chiles in a variation I'll describe below). Pour the lime juice on the chicken and let stand while you prepare the rest of the soup. In a medium saucepan, place the coconut milk, lemon grass, grated lime peel, galanga or ginger, and (optionally) chiles. (The optional part is that if you don't want the whole dish to taste spicy, add the chiles later; the earlier you add them, the hotter the resulting dish. ) Bring the coconut milk to a simmer. When the soup is simmering, add the lime-soaked chicken pieces and stir to distribute them. Reduce the heat so the soup stays just below a boil and cook for 12 to 15 minutes, or till the chicken pieces are finished cooking. Remove from heat and serve immediately with fresh cilantro leaves for garnish. Now, the *best* way I ever had this soup was with pieces of fresh grouper instead of chicken. I also added slices of kumquats instead of the ginger, and used the sweet Fresno chiles instead of Thai birds. We also served it over Vietnamese rice noodles. Was it southeast Asian or Caribbean? Who cares, it was wonderful. If you can't find grouper, it'd be good with any tender, delicate white fish -- sole, maybe, or a very fresh sea bass, or maybe little chunks of monkfish. I believe I've had this with shrimp as well. (Grouper, BTW, is a type of fish common in the Caribbean and, if I recall, in other warm-water parts of the world; the flesh is very white, very tender, and quite delicately flavored. I've seen it in one Asian grocery store in the Bay Area, as well as in the Bahamas, so I'd guess that Gulf Coast netters should be able to find it readily. ) Notes: ====== 1. Galanga is similar to ginger, an edible rhizome available in most Asian groceries. If not available fresh, you can usually find it frozen. (Well, this is the SF Bay Area; if you can't find it at Tin Tin or the New Castro Market, you have to have friends smuggle it in from Bangkok for you. Other parts of the country may vary. ) 2. Chile peppers add a lot to the dish; I've had it so hot that I could barely eat it, and I've had it completely smooth, sweet and mild. I like it in the middle. Lemon grass adds a lot to the flavor and aroma, but as near as I can tell it isn't edible unless you puree it. (If there's sufficient demand, I'll print my recipe for Vietnamese turkey fajitas. ) I just eat around the slices of lemon grass and ginger. oes are almost cooked, thicken with * Soup can be prepared a day ahead. * Storage: Covered, in Fridge. * Not suitable for freezing. * Microwave: Suitable. Method : Cut chicken into 2 cm slices. Combine garlic, cumin and tumeric in pan, stir over heat for about 1 minute or until fragrant. Add chicken, water, stock powder, sugar, paste, sambal oelek and galangal to pan, stir util combined. Bring to boil, simmer, uncovered, for 10 minutes. Add vermicelli to pan, simmer for 10 minutes. Just before serving, stir in bean sprouts, lettuce and coriander. ymreig Notes ********** RECIPE ENDS ******** f 19383 -pinch salt 0.00 g 19383 -Tomalley and Coral 0.00 h 19384 Stephen Ceideburg 0.00 Heat the coconut milk in a pot. Add everything else. As the lemon grass is inedible, put it in a tea ball and immerse the ball in the soup so you can retrieve it later. Cook until the chicken is done and the soup is hot (30 minutes?). Taste to see if it needs more limes (it always does) or more hot peppers (it's better to start mild and build up to the desired level of spicyness). 891 891 891 892 892 In a large skillet, heat the oil over moderately high heat until a strip of won ton bounces across the surface. Add the won ton strips in batches and fry, turning, until crisp and golden, about 1 minute. Transfer to paper towels; drain well. In a large bowl, combine the mixed greens, chicken, bean sprouts, yellow pepper and cucumber. In a medium bowl, whisk together the lime juice, fish sauce, brown sugar, chiles, nutmeg, lemon grass, ginger, mint and basil. Add the dressing to the salad and toss well. Gently fold in the crisp won ton strips. Turn out onto a serving platter and sprinkle with the peanuts. 896 896 896 896 896 896 896 896 896 897 897 897 897 897 897 897 897 898 898 Cut chicken into fingernail size cubes - set aside Chop garlic - set aside Mince chili pepper - set aside Cut bell pepper and carrots into thin strips. Mix Fish sauce, soy sauce and water together, set aside. Measure out sugar; set aside. Heat wok or deep skillet over medium high heat. Add the oil and swirl to coat pan. Drop a piece of garlic into pan, if it sizzles immediately, the oil is ready. Add the rest of the garlic and toss briefly. Add the minced chili and toss until the garlic begins to turn golden, 15 sec. Add cubed chicken, and stir fry until flesh changes color, about 1 minute. Add fish sauce mixture and stir fry to combine well with meat, about 1 minute. Add sugar and stir fry for another 30 seconds. Add basil and sliced bell peppers and carrots and toss. Stir fry until the basil begins to wilt. Transfer to serving bowl - serve hot. Makes 2 portions. lg Bag shredded chedder cheese Instructions: Spread 1/3 salsa on the bottom of a 9" x 13" pan. Skin chicken and cut into 1. 25 X 1 in strips. Remove stems from chilies and cut lengthwise into thin strips (discard the seeds). Heat oil in wok or large skillet over high heat. Add garlic and stir until golden brown, about 10 seconds. Add 0. 5 cup of basil and the chilies and stir-fry just until basil wilts, about 1 minute. Add chicken and stir-fry about 3 minutes. Add nuoc mam, water and sugar and stir-fry until sauce bubbles and thickens slightly, about 2 minutes. Add remaining 0. 25 cup of basil and stir-fry until just wilted, about 5 seconds. Serve immediately with steamed rice. Don Marsh, Indianapolis, Indiana Notes ********** RECIPE ENDS ******** add 1 teaspoon dry mustard, 1 teaspoon paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter. Notes ********** RECIPE ENDS ******** PREPARE THE SAUCE: Combine the vinegar and sugar in a small saucepan and bring the mixture to a boil over moderate heat. Boil just until the sugar is dissolved. Transfer the liquid to a small bowl. Add the garlic, pepper, and fish sauce. Set aside. MAKE THE FILLING: Melt the butter in a skillet over moderate heat. Add the garlic and onion and cook until the onion is translucent, about 2 minutes. Add the celery, carrot and mushrooms, and saute until the vegetables are soft but not browned, about 2 minutes. Add the crabmeat, fish sauce and black pepper and toss well. Transfer the filling to a bowl and cool completely. ASSEMBLE THE ROLLS: Stack the spring roll wrappers. Using a sharp knife or scissors, cut the stacked wrappers in half along the diagonal. Work with one triangle at a time, keeping the remaining wrappers covered with a damp kitchen towel to prevent drying. Place a triangle smooth side down on a work surface, with the long edge nearest you. Lightly brush the sheet with the flour paste. Place 2 heaping teaspoons of the filling along the lower edge of the wrapper, [then fold in points at the side over filling] and then roll up from the bottom to enclose the filling. Place the roll seam side down on a large plate and keep covered with a damp towel while you fill and roll the remaining triangles. Preheat the oven to 250F. Line a baking sheet with paper towels. COOK THE ROLLS: Heat 2 inches of oil in a wok or deep heavy skillet to 350F. Gently add the rolls in batches and cook, turning occasionally, until golden brown, about 2 minutes. Remove with a slotted spoon to a sieve set over a large bowl to drain. Transfer the rolls to the baking sheet and keep warm in the oven while you cook the remaining rolls. Serve the rolls with the dipping sauce. VARIATION: Crabmeat Triangles: Cut each spring roll wrapper into 3 strips. Place 2 teaspoons of the filling on a bottom corner of each strip and fold up and over flag-style to form triangles. Brush the end with flour paste before the last fold to seal. Fry and serve with the sauce as above. If you prefer to bake rather than fry these treats, wrap up the filling flag-style in strips of phyllo pastry to form triangles, spray or brush with butter, and bake in a preheated 375F oven until golden brown, about 15 to 20 minutes. Serve the triangles on their own, without sauce. *Cook's Notes: When buying fish sauce, look for the Squid or Tiparos brand. Once opened, fish sauce lasts up to a year at room temperature. Fish sauce is available in Asian markets and in some well-stocked supermarkets. Cooked salmon, lobster meat, or chicken may be substituted for the crabmeat. For additional flavor and texture, wrap the fried rolls in tender lettuce leaves, along with some sprigs of mint and coriander, before dipping into the sauce. Yield: 20 rolls for hors d'oeuvres, or enough for 4 to 6 appetizer servings. tions: * Pork should be cut up into 1-inch cubes. Place pork cubes in single layer in 10-inch skillet. Heat oil in a large skillet or wok over medium-high heat until hot. Stir in five-spice powder, garlic powder, ginger, pepper, cayenne, and soy sauce. Blend well. Add chicken; cook and stir 5 to 8 minutes or until coated with seasonings, lightly browned and no longer pink. Add chicken broth, curry, vinegar, and coconut milk; stir. Bring to a boil, reduce heat and simmer uncovered 20 to 25 minutes, stirring occasionly. Add veggies to skillet, bring to a boil. Cook 3 to 5 minutes or until veggies are crisp-tender. Serve over rice. of those having citrus fruits as an ingredient. I've given you a start here, but experiment. Dig up a Chinese cookbook and try out a few recipes. From "The Ginseng Book", Louise Veninga, Ruka Publications, 197 3. Notes ********** RECIPE ENDS ******** Blanch the bean sprouts for a minute, then set them aside to drain. Boil the noodles in plenty of water for five minutes, then drain them. Next, cook the ground pork in a saucepan over medium heat until it begins to brown. Add chicken stock, dried shrimp and fish sauce, stir, and bring the mixture to boil. Meanwhile, chop the garlic and fry it in a tablespoon of vegetable oil until it is crisp. Place the blanched bean sprouts in the bottom of a large serving bowl. Top with the cooked noodles. Pour the fried garlic and its oil over top of the noodles. When the chicken stock mixture boils, tear the lettuce leaves into strips, add them to the stock, immediately remove the stock mixture from the stove, and pour it over the noodles and bean sprouts. Garnish with pork slices, green onions and corriander leaves. Sprinkle in the sugar, peanuts and chile flakes and serve immediately. This soup is a Thai adaptation of Chinese egg noodle soup. It is typically served as a one-dish lunch sold in soup kitchens. 5289 h 5289 i 5290 j 5290 k 5290 l 5290 m 5290 n 5290 o 5290 p 5290 q 5290 r 5291 s 5291 t 5291 u 5291 v 5291 w 5292 x 5292 y 5292 z 5292 { 5292 | 5292 } 5292 ~ 5292 5292 Remove bones from fish. Blend or process fish, egg, coriander, sugar and red curry paste until mixed and smooth. Combine fix mixture and beans in bowl and mix well. Roll 2 level tablespoons of fish mixture into a ball, then flatten slightly. Repeat with remaining mixture. Just before serving, deep-fry fish cakes in hot oil until well browned and cooked, drain on absorbent paper. Serve with sweet chilli sauce if desired. Serves 6. Red Curry Paste Blend or process all ingredients until smooth. ******* FROM SCRATCH 4.0 RECIPE BEGINS ******** Title :Caramelized Onion Dip Serves :6 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Note: The book says to peel the cucumbers only if they are waxed and even then leave on a few strips. I say to remove all the peel if it's been waxed. Yuck. In a bowl, generously salt the sliced cucumbers. Allow to sit for at least 30 minutes, stirring occasionally. Combine the other ingredients. Squeeze out as much of the cucumber juice as you can, by wringing a handful at a time in a double layer of cheesecloth or a dish towel. Twist until you can extract no more juice. Combine the squeezed cucumbers and the sauce in a serving bowl and refrigerate until ready to serve. ngredients. Mix well and chill for at least 1 hour. Serve with crackers or chips. Notes ********** RECIPE ENDS ******** Bake til knife inserted in center comes out clean. 40-45 min. Spanish garlic prawns are yesterday's fashion, but are still so enjoyable that most of us are prepared to eat them and to hell with friends and colleagues next day. Perhaps the vast quantity of coriander root in this Thai version has magical properties because the after-math doesn't seem to be severe. Prepare a marinade by mixing together 8 crushed cloves of garlic, 2 tablespoons washed and minced coriander root, 2 table- spoons fish sauce, 1. 5 tablespoons brown sugar and 1/2 teaspoon pepper. Add 500 g of shelled and cleaned prawns and leave to marinate for 15-30 minutes. Heat 2 tablespoons oil in a frying pan, add the prawns and their marinade and stir-fry for 3-4 minutes or just until the prawns are pink. Stir in the juice of a lemon and serve immediately with rice and sliced tomatoes and cucumber. #Unw( 1q[tY ^hIYFG The recipe for green curry paste follows. You can make it as hot as you like by altering the amount of peppers used. THAI GREEN CURRY CHICKEN WITH BASIL Tiny pea-size Thai green eggplants are cooked with this curry. You may substitute fresh garden peas which satisfies the visual appearance. Allow the coconut milk to stand for one hour or until it separates. Skim about 1 cup thick coconut cream off the top. Put coconut cream, galangal and fish sauce into a wok or saucepan. Cook, stirring over high heat until it becomes thick and oily. Add green curry paste and cook until it becomes aromatic, about 2 minutes. Add chicken; cook over medium heat for about 2 minutes, stirring frequently. Add remaining 2 cups of coconut milk, citrus leaves, 1/2 cup of the basil, chilies and peas. Bring to a boil, stirring frequently, and simmer 5 minutes. Thin sauce with chicken stock or water. Garnish with remaining basil leaves. Serve hot with rice. Makes 4 to 6 servings. POUND GARLIC, PEPPERCORN, coriander root and salt into a paste; add oil and mix together. Rub the garlic mixture over the beef; marinate for 30 minutes. Broil or grill beef until medium rare. Slice into 2-by-1/4-inch strips. Set aside in a large mixing bowl. Quickly char tomatoes under a hot broiler, turning occasionally. Do not overcook. Cool. Cut into wedges and add to the beef. Evenly spread the sliced onions on 1/2 of the sheet of foil. Fold in half, seal the edges to form a flat parcel. Place directly on top of a medium-high stove burner for 1 minute--it should make sizzling sounds. Turn over; cook for about 30 seconds longer until charred. Remove, unwrap and cool. Add to the beef mixture. Line a platter with the large lettuce leaves. Shred remaining leaves and scatter them on top. TO PREPARE THE DRESSING: In a hot, ungreased skillet, toast optional ground dried shrimp until fragrant, about 10 seconds. Reduce to medium heat. Add garlic, chiles, roasted chile sauce (nam prik pao), fish sauce, lime juice and sugar; stir together until dissolved. Cool. Add beef mixture, mint and coriander to wok; toss together gently. Pour mixture over lettuce. Serve at room temperature. Pepper 0.50 ts Garlic Salt 0.50 ts Salt 2.00 c Unsalted Raw Cashews Instructions: Preheat the oven to 350 degrees F. Line a jelly roll pan with a sheet of aluminum foil and set aside. Place the butter, vinegar, tobas Bring a large pot of water to the boil and have ready a sink full of icey-cold water. Plunge the shredded cabbage into the boiling water for one minute then scoop it out and into the cold water. Drain and dry the cabbage and arrange it and the other vegetables in sections or concentric rings for maximum decorative value on a large serving dish. Fill the centre of the arrangement with chicken and ham. Decorate the dish with bright red chilli "flowers" (optional). Pass the dressing separately. From "Raw Materials" by Meryl Constance, Sydney Morning Herald, 12/22/9 2. [The chilli "flowers" can be easily made by slitting long, thin, hot chillies lengthwise from near where the stem attaches and then tossing the slit chillies into a bowl of ice water and ice cubes. The "petals" will curl back and make an attractive garnish. Make about eight slits. ] Serve the nuts warm or at room temperature. (Nuts may be made several days in advance and st * I assume she means "makrut" or Thai lime leaves. This recipe, from the City Restaurant and Border Grill in Los Angeles, presents melons in a sweet and savory context. In order to have a contrast of colors and flavors, use portions of several melons. The recipe calls for approximately 2 pounds of prepared melon about half a pound per person. The specialty items may be found in Thai grocery stores. Cut the melons into small dice or thin ribbons. Arrange on a platter. Place the chiles, lime juice, fish sauce, palm sugar, pea- nuts, dried shrimp, crushed lime leaves and garlic puree in a blender; blend until thoroughly mixed. Pour over the salad and garnish with cilantro leaves. PER SERVING: 165 calories, 5 g protein, 21 g carbohydrate, 7 g fat (1 g saturated), 0 mg cholesterol, 506 mg sodium, 3 g fiber. Sibella Krause writing in the San Francisco Chronicle, 8/7/9 1. 9-inch cake or springform pan or springform so tha IN 2 SEPARATE MEDIUM BOWLS, soak bean thread noodles and tree ears in warm water until soft and pliable (about 15 minutes). Drain the noodles and cut into 1-inch lengths; set aside. Drain and rinse off sand from tree ears. Pinch off and discard hard centers; coarsely chop and set aside. Pound peppercorns, garlic and coriander roots into a coarse paste, or chopped together in a spice mill. Combine pork, shrimp or crab, fish sauce, peppercorn mixture, and 1 teaspoon of the sugar. Add shallots, carrots, bean sprouts, and the reserved bean thread noodles and tree ears; mix together thoroughly. Dissolve remaining sugar with 1 cup water in a bowl. With kitchen shears, cut rice paper into quarters. Lay one sheet of rice paper with the curved edge nearest to you, on a flat surface. Brush thoroughly with water. Let it sit until it softens into a thin flexible film (about 1 minute). Mold 1 tablespoon of pork mixture into 1-inch wide by 2-inch long cylinder and put it near the curved edge of rice paper. Fold bottom of rice paper over filling. Fold left and right sides over each end to enclose filling. Continue rolling until completely sealed. Repeat with remaining filling. Preheat wok until hot. Add enough oil to a depth of 3-inches. Heat to 325F. Add a few rolls and deep-fry for 10 seconds. Immediately increase to high heat or 375F and deep-fry until crisp and golden brown (about 6 minutes). Remove and drain. Serve wrapped in a lettuce leaf with a mint leaf. Dip into Thai Spring Roll Dip. THAI SPRING ROLL DIP: Combine sugar, water and vinegar in a saucepan over medium-high heat; boil until reduced to 3/4 cup of liquid. Remove from heat and stir in the fish sauce and chile flakes. When cooled, transfer to a dipping saucer and mix in coriander and peanuts. Makes about 24 rolls with sauce. Bay leaf 1.00 tb Soy sauce 0.00 Chopped scallions Instructions: Dumplings: Blend tofu with water till smooth. Sift dry ingredients. Cut carrots and red pepper into very fine strips. Heat oil in skillet, and saut vegetables for several minutes. Slice green onions lengthwise into thin strips, as well as chicken breasts. In food processor, add all ingredients for dressing and process until smooth. Arrange lettuce leaves on plates (6-8). Top with carrots and red peppers, bean sprouts, chicken, coriander and onions. Garnish with orange sections. Finally, drizzle dressing on top just before serving (or serve on the side. ) Great for chicken leftovers too ! tes. The dumplings should be floating on the top at this point. Remove bay leaf. Dilute soy sauce in a bit of the broth, add to the soup. Simmer for another 5 minutes. Serve, garnishing with scallions. Notes ********** RECIPE ENDS ******** Continue to layer in this order, finishing wi Peanut-Ginger Dressing: Whisk peanut butter and hot water in a large bowl until smooth. Whisk in vinegar, soy sauce, sugar, gingerroot and garlic. Add remaining ingredients. Toss to mix. Makes about 12 cups/6 servings. For a spicier version, sprinkle with crushed red pepper. es. Remove when the crackers are lightly browned and crisp. Yield: 50-5 5. VARIATION: In place of the garlic, use 1/3 cup finely minced fresh Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks. 11967b 11967c 11967d 11967e COMBINE CURRY POWDER, turmeric, palm sugar, fish sauce, lime juice and oil. Toss pork strips with marinade. Thread 3 or 4 pork strips onto the skewers, weaving in-and-out, sideways, in a ribbon fashion. Marinate for 30 minutes or longer. Preheat grill. Brush strips with thick coconut cream. Place (brushed side down) over hot coals for 1 to 2 minutes or until charred and cooked. Turn over, brush with coconut cream and grill until cooked. Serve with Spicy Peanut Sauce (See RECIPE). TO PREPARE COCONUT MILK AND CREAM: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash and pat dry the pork. Slice into large pieces--about 1" thick. Poke both sides of each piece with a fork or skewer and place in a flat bottom container with lid. Blend oyster sauce, sugar, the two soys and whiskey well. Pour over the pork and mix. Cover and marinate in the refrigerator at least 1 hour. Overnight for best result. Soak sticky rice in water for 30 mins and drain well. Pour rice in a wet-paper towel lined steamer and steam over high heat for 40-45 minutes. Place cooked rice in a container and mix with the oil to coat well. Cover and set aside. Charcoal grill the pork over medium heat until well done. Drizzle some of the marinating liquid on each side halfway through the cooking time. In a small sauce pan, bring the rest of marinating liquid to a boil and pour into a gravy bowl. Slice pork into 1" X 1 1/2" pieces and about 1/4" thick. Spread the rice onto a platter. Cover with the pork pieces and pour the marinating liquid over the pork. Sprinkle cilantro, green onions and chilies. Garnish with sliced cucumbers and tomatoes. chicken skins off before marinating. Notes ********** RECIPE ENDS ******** ime for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will t Mix together lime zest and juice, garlic, spring onion, ginger and coriander. Melt butter. Lay out 1 sheet of filo, and brush with butter. Lay second sheet on top, brush with more butter. Lay a salmon fillet about 2-3 inches from short side of pastry, season to taste and put half of lime mixture on top. Fold short end of pastry over salmon, then fold in the 2 long sides. Fold the salmon over twice more, and cut off the remaining pastry. Do the same with the other fillet. Put the parcels on a well-greased baking sheet, and just before baking brush with the remaining butter. Cook at gas mark 5 for 20-25 mins, until brown and crispy. Notes ********** RECIPE ENDS ******** psulatedUnionMarshall NdrEncapsulatedUnionMemorySize NdrEncapsulatedUnionUnmarshall NdrFixedArrayBufferSize NdrFixedArrayFree NdrFixedArrayMarshall NdrFixedArrayMemorySize NdrFixedArrayUnmarshall NdrFreeBuffer NdrFullPointerFree NdrFullPointerInsertRefId NdrFullPointerQueryPointer NdrFullPointerQueryRefId NdrFullPoin * Use A Taste of Thai Panang Curry Base. ** Use A Taste of Thai Coconut Milk. In a saucepan dissolve the curry base in the chicken stock. Bring to a boil. Add the white wine and simmer for several minutes. Stir in coconut milk; return to a boil. Simmer for several minutes. Sauce will thicken slightly. Serve sauce over broiled salmon steaks. 51 u 10151 v 10151 w 10152 x 10152 y 10152 z 10152 { 10152 | Golden Mountain Sauce is prepared with Thai style-soy sauce, which may be found in Southeast Asian markets. IN A BOWL, COVER MUNG BEAN noodles with warm water; soak until soft and pliable, about 10 minutes. Drain. Set aside. Clean and prepare the live crab according to the following instructions (if using cooked crab, follow the instructions after the steaming step). Shell and devein the shrimp; pat dry. Clean squid according to the instructions below. Cut the body crosswise into 1-inch rings; set aside the rings and cleaned tentacles. In a mortar or spice mill, pound or grind the peppercorns, coriander root and garlic into a paste. In a bowl, mix together the sugar, Golden Mountain Sauce, soy sauce, oyster sauce, rice wine and sesame oil. Add oil to clay pot or Dutch oven. Set over medium heat. Add reserved coriander-garlic-pepper paste to the oil; saute lightly. Increase to high heat. Add ginger, chiles and the crab pieces (add cooked crab later); toss and brown for a minute. Add shrimp and green onions to crab mixture; stir-fry for 30 seconds. Pour in the soy sauce mixture and mung bean noodles; toss and mix together. Stir in water, cover pot, reduce to medium heat and simmer for 8 minutes, stirring occasionally. If noodles seem dry, add more water. Increase to medium-high heat, add fish, squid and cooked crab, mix with the noodles, top with the basil leaves. Cover. Cook 3 to 5 minutes longer. Check for doneness. Bring the clay pot to the table and serve hot with rice and vegetables. TO CLEAN AND PREPARE THE CRAB: Scrub the underside and in between claws and legs to loosen sand and grit. Rinse well with cold water. Plunge crab into boiling water for a minute to kill it immediately. Remove and cool. To disjoint and crack the crab, hold shell portion of the crab in one hand. With the other hand, gather the legs and claws on one side and gently pull and tug until the body and legs loosen and free themselves as a whole section from the shell. On both sides of the body are featherly gills. Pull off and discard these gills. The tail piece, a triangular flap, is located on the underside of the body. With tip of knife lift up the flap, grasp it, twist off and discard. Scrub exposed area clean. Now remove the legs and claws by gently pulling and bending them backward against their natural bend, and twist to free them. You now have the chest-body section where the tomalley liver is embedded in the cavity. Spoon it out and reserve it for those who appreciate it. The chest body should be chopped in half down the middle with a heavy cleaver. Chop each section crosswise into 3 equal pieces. With a light hammer or metal nut cracker, crack the mid section and joint of each leg and claw; set aside the pieces. (When eating, use the tip of the leg as a pick to dig out the meat. ) TO CLEAN AND PREPARE SQUID: Grasp the body of the squid with one hand and with the other pull the head and tentacles away until separated from the body. With your finger dip into the body to remove the quill, the transparent cartilage and discard. Peel off the dotted skin from the body and discard. Rinse body with cold water. Cut between the eye and the tentacles; discard the head. Squeeze the thick center part of the tentacles to dislodge the hard beak. Rinse with cold water; set aside. 21377e 21377f 21377g 21377h 21377i 21378a 21378b 21378c 21378d 21378e 21378f * Deveined ** Or use Parsley Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. 81p $W 21382a %W 21382b &W 21382c 'W 21382d (W 21382e )W 21382f *W 21382g +W 21382h ,W 21382i -W 21382j .W 21382k /W 21383a 0W 21383b 1W 21383c 2W 21383d 3W Shell and devein the shrimp, and cut in half lengthwise. Parboil the shrimp and celery slices for 20 seconds. Drain, and rinse under cold water to stop the cooking; set aside on paper towels to drain. Combine the fish sauce, lime juice, suigar and slat in a small bowl. Stir in the oils, chile peppers and garlic and set aside. Set aside the scallions, mint leaves and coriander. Arange the cucumber slices on a small platter. Toss the shrimp and celery with the sauce, and stir in the scallions, mint and coriander. Allow to set for 5 to 10 minutes, toss again, arrange over the cucumber slices and serve. Butter per half 0.50 ts Sugar per half 2.00 tb Sugar-cinnamon 0.00 mixture per half 0.00 4 part sugar 0.00 and 1 part cinnamon 0.00 Cooked chicken liver for 0.00 each half Instructions: Have grapefruit at room temperature. SHELL AND DEVEIN the shrimp. In a bowl toss the shrimp with salt; let sit for 5 minutes. Rinse thoroughly with cold water, drain and pat dry; set aside. Cut the asparagus diagonally into 2-inch lengths. Bring a large pot of water to a boil. Drop the asparagus into the water and blanch for a few seconds or until it turns bright green. Remove and shower with cold water to stop the cooking. If using canned mushrooms, drain and rinse them with cold water; set aside. Cut the green onions, including part of the green tops, into 1 1/2-inch lengths. Heat a wok over medium-high heat. When hot add the oil and garlic; toss until lightly brown. Turn the heat to high and add the green onions and shrimp to the wok; stir-fry together until the shrimp turn bright orange and feel firm to the touch, about 30 seconds to a minute. Add the asparagus, mushrooms, sugar, pepper, fish sauce, oyster sauce and chicken stock; stir-fry together until the mixture is heated through and sauce has a light cream consistency. This should take no more than a few seconds. Serve with freshly grated parmesan cheese. Servings: 4 Plunge the tomatos into the water for 10 to 15 seconds or until the skin just begins to show a tiny split or two. Remove and let cool for a second or two and then peel the tomato under running water. Slice into halves and gently squeeze the * Deveined ** or use Parsley Remove skin from chicken breasts. Carefully cut meat from bones and pull out the pieces of cartilage. Cut meat into strips and set aside. Put bones in large saucepan. Add water, onion, bay leaf, parsley, thyme, salt, and pepper. Bring to a boil. Lower heat and cook slowly, covered, 1 hour. Strain broth into a saucepan. Combine garlic, coriander, chili powder, and soy sauce. Stir into broth. Bring to a boil. Add chicken, shrimp, and mushrooms. Cook slowly, covered, about 5 minutes, until the shrimp turns pink, and the chicken is tender. Stir in scallions and fresh coriander or parsley. Remove and discard bay leaf. Serve in bowls over or with rice. Serves 6. 6l 18506m 18507a 18507b 18507c 18507d 18507e 18507f 18507g 18507h 18507i 18507j 18507k 18507l 18507m 18507n Combine all ingredients except chicken, pineapple & chili sauce in a large bowl. Gently prick chicken skin all over with a fork. Add chicken to bowl and rub with marinade mixture. Cover bowl with plastic wrap and refrigerate overnight. Preheat oven to 350 degrees. Remove chicken from marinade and bake until cooked, about 45 minutes, basting with marinade every 15 minutes. (Alternatively, bake chicken in oven for 25 minutes, then cook on a charcoal grill for about 10 minutes on each side. ) Garnish chicken with pineapple slices and serve with sweet chili sauce. Recipe by Tommy Tang, New Yorker Magazine, 5/25/9 2. MM:MK VMXV03A. Words : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Ground peanuts for garnish, lemon wedges, cucumber slices and chopped coriander. Soak rice noodles in cold water for two to three hours and drain just before use (or partially cook any other type of thin noodles and allow to cool. Mix together fish sauce, lime juice, tomato puree, sugar and red pepper flakes; set aside. Grind peanuts in food processor (at least half-cup, plus some extra for garnish). Prepare and assemble all other ingredients. In large wok over high heat, brown the garlic in oil. Add chicken, tofu and shrimp, and saute until lightly browned. Add eggs and continue to stir fry. Add drained rice noodles and dish sauce mixture, continue to stir fry for about 3 minutes. Add peanuts, bean sprouts and scallions, and continue to stir fry for another 2 minutes. Sprinkle with more ground peanuts. Serve immediately with lemon wedges, cucumber slices and corriander. Let dough rest for 10 minutes. Using a flour Make a deep slice in one edge side of each filet, thus, forming a deep pocket in each filet. Mix the soy sauce, rice vinegar, & sesame oil. Pour this over the filets. Cover & let stand in therefrigerator for 4-6 hours. *NOTE(you may add the juice of 1 lime to the marinade if you wish) Take a pinch of the chopped coriander leaves and the peppercorns & pound them into a paste with a mortar. Heat the peanut oil in your wok. Fry the paste for 1 minute. Add the shrimp and stir fry for 45 seconds. Stir in the fish sauce the remove the mixture to cool. Wipe out your wok, pour in the corn oil and bring to medium heat. Drop the egg a spoonful at a time into the heated oil along with the pepper slivers. Cook until the egg is done. Drain and mix this with the shrimp mixtuire and sprinkle with the chopped coriander leaves. Spoon this into the pocket of each filet. Pin the pockets shut on each filet with a bamboo skewer. Grill the filets or broil them until you know that they are done. Serve garnished with the coriander sprigs and the lime wedges. *NOTE: You may also garnish with a spoonful of chopped peanuts as well. Cut chicken into bite-size chunks. Spray large nonstick skillet with cooking spray. Brown chicken with no fat added, turning to brown evenly. Remove chicken and set aside. Combine onion, celery and water in skillet; cook and stir for two minutes. Add tomato juice, bell pepper, chili pepper, garlic, basil, soy sauce, and spices; simmer uncovered for 2 minutes. Uncover and simmer until sauce is thick about five minutes. Return chicken to skillet; cook and stir until heated through. Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms. In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt. In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice. From : Meryl Constance. Sydney Morning Herald. 15 th September 199 2. :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine water, stock powder, flavour sachet from noodles and fish sauce in a micro-safe bowl. Cook uncovered on high for 12 minutes, stirring occasionally. Add chicken, cook on high for 5 minutes, stirring occasionally. Stir in mushrooms and noodles. Cook uncovered on high for 3 minutes, or until noodles are tender, stirring halfway through cooking time. Stir in sliced onions and coriander. Serve garnished with red chilli. under cold water. In nonstick 1> Soak the mushrooms in warm water for about 30 minutes, until they are soft. Discard the stems and cut them into julienne strips. 2> Mix the mushrooms with the fish sauce, sugar, water and pepper. 3> Heat the oil in a medium skillet and add the garlic and ginger. Cook, stirring until lightly browned. Add the pork and cook, mashing and turning, until no pink remains. Add the mushroom mixture and heat through. Pour sauce over the fried fish and garnish with coriander sprigs. --> serves 4 Source - The Brooklyn Cookbook by Lyn Stallworth and Rod Kennedy, Jr. Published by Knopf. ****** Sprinkle over cherry mixture. Bake at 350 for 30-40 minutes or until golden brown. Cool completely. Cut into small squares. Notes ********** RECIPE ENDS ******** * with soya beans oil (dark redish-brown color), which comes in a jar that can be bought at any Thai grocery Boil some water (half of the pot) in a 1. 5qt sauce pan. Put in lemon grass, and the chili paste. Put in the shrimps and the mushrooms. Let it boil for 10 minutes. Put in the "lime" leaves and sliced chili peppers (1 min). It's done!! Now you can mix it in a serving bowl with some lemon juice and fish sauce. Garnish with cilantro and serve hot with Thai Jasmine rice. Place Bulgar in 8 inch square glass baking dish. Pour 1/2 cup very hot tap water over bulgar. Cover dish with foil. Let stand 2 hours until water is absorbed and bulgar is tender. For dressing, in small bowl, whisk together orange juice, soy sauce, peanut oil, sesame oil, vinegar, honey and pepper flakes; cover and chill. For salad, arrange turkey on serving platter with the peach slices. Toss remaining peach, scallions, carrot, peanuts and dressing with bulgar. Place on platter. Wash the chickpeas and soak overnight in 500-750 ml water. Bring the same water to the boil and cook the chickpeas until soft, adding more water if necessary. Remove the chickpeas and drain. Chop the onion and chili. Heat the oil and fry the onion for a few minutes until transparent, then add the chili, mustard seed, coconut pieces and the curry leaves. Toss for a few minutes, add the boiled chickpeas and continue to stir for about 5 minutes. Bake 35 to 45 minutes, until lightly browned and c Preheat oven to 350 degrees F. Beat eggs. Add other ingredients except pecans and beat well. Put pecans in bottom of pie crust and slowly pour egg mixture over nuts. Bake 45 minutes, or until knife inserted one inch from edges comes out clean. Let pie cool (if cut warm, the pie will be runny) Serve with whipped cream. NOTES: * A rich pie with pumpkin and pecans -- I've been cooking this recipe for a few years, and my people love it. It combines the best of the flavors of pumpkin and pecan. Yield: 1 9-inch pie. * You can use chopped pecans, but pecan halves are prettier. : Difficulty: easy to moderate. : Time: 10 minutes preparation, 1 hour baking and cooling. : Precision: measure the ingredients. : Ann Hill Wiebe : University of Texas Computation Center, Austin, Texas, USA : wiebe@ut-ngp. arpa : Copyright (C) 1986 USENET Community Trust :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cream together butter, sugar, brown sugar. Add egg and vanilla. Put small amounts of oatmeal in blender; blend until it turns to powder; set aside. Grate Hershey Bar in blender or by hand; set aside. Mix powdered oatmeal, flour, salt, baking powder, and baking soda. Combine all above ingredients except chocolate; mix well. Add chocolate chips and grated Hershey Bar. Make golfball sized cookies, spaced 2" apart. Bake on an ungreased cookie sheet for 6-8 minutes at 400'F. Adjust seasonings, adding more vinegar and salt to taste. Serve immediately or refrigerate in tightly sealed container for up to 3 days. Makes about 2 cups. Notes ********** RECIPE ENDS ******** Source: Kelloggs box Notes ********** RECIPE ENDS ******** A;K Food for people who've accomplished great things. The Scene: the crew has accomplished projects like cleaning out the gargage, layhing the tile floor in the kitchen, freezing 12 bushels of peaches. Now they deserve a long soak and a special treat. You have just the righ combination of food and ricnk to revive them as they enjoy the hot water. ~=> Menu Sweet and Sour Onions Beer Cheese Dip and Pretzels Austrian Liptauer Cheese Speedy Spiced Pate Dark Tuborg beer (purchased) Tomato juice (purchased) ~=> Sweet and Sour Onions (NOTE: this must be made 2 or more days in advance) Boil water. Add onions. Boil rapidly one minute. Remove the onions from the heat and drain in a colander. Rinse in cold water. When they are cool, trim the stem and root ends and slip off the outer skins. Combine the sherry syrup vinegar (or brandy/vinegar) with olive oil, brown sugar, salt and pepper in a sauce pan. Add peeled onions, cover and cook over medium low heat about 25 minutes until the onions are tender. Cool in liquid. If there is too much liquid remaining after the onions have cooled, remove the cover and boil again until the liquid is a syrup. Cool, ocver and refrigerate for 2 days ro more to mellow and blend the flavors. Turn onions in the syrup 2 3 times per day. Serve either hot or at room temperature with toothpicks in each onion ~=> Beer Cheese Dip 8 oz cream cheese 1/2 cup + 1/4 cup beer 1/4 tsp garlic powder 1/3 cup diced dill pickle 8 oz cheddar cheese, cubed Blend the cream cheese with the 1/2 cup beer on high speed in a blender for 7 seconds. Add garlic powder, the 1/4 cup beer and dill pickle. Blend 10 seconds more. Add the chedar cheese and blend another 10 seconds. Refrigerate until ready to use. ~=> Austria Liptauer Cheese 8 oz dry curd cottage cheese 8 oz feta cheese 8 oz softened unsalted butter OR cream cheese 1/2 small grated or pureed onion 1 tsp anchovy paste 2 tsp caraway seeds salt/pepper to taste 2 tsp Hungarian paprika 1 tsp dry mustard Put the cottage cheese and feta cheese through a sieve, then beat in the butter/cream cheese. Blend in onion, anchovy paste, caraway seeds & salt/pepper, paprika & mustard. Packthe mixture into a crock or shape it into a roll decorated with chopped parsley. Serve chilled. ~=> Speedy Spiced Pate 8 oz liverwurst 4 oz cream cheese 2 Tbspmayonnaise 3 Tbsp cream 1 Tbsp Worchestershire sauce 1/2 tsp curry powder 1 tsp brandy OR dry vermouth salt/pepper to taste black rye bread or crisp bread for serving Mix the liverwurst, cream cheese , mayonnaise and cream. Add the Worchestershire sauce, curry powder, brandy/dry vermouth and salt/pepper. Store the pate well covered with plastic wrap or aluminum foil. Refrigerate until ready to serve. Spread on thin slices of black rye bread or crips bread. half frozen, add mini-chips Makes about 1 gallon. Notes ********** RECIPE ENDS ******** Melt the chocolate over hot (not boiling) water in a double boiler. Add the remaining ingredients. Mix well and drop by spoonfuls onto waxed paper. Allow to harden before serving. W[B=4gG Toheroas are considered New Zealand's greatest delicacy. Their flavor is quite unique. This shellfish is like a very large cockle. It burrows into the sand and is only to be found on certain beaches and the season in which it can be gathered is strictly limited as is the catch which can be taken on any one day. When the toheroa gathering season is on, New Zealanders in their thousands flock to these beaches to dig by hand or wooden implement (metal ones are not permitted) for these succulent molluscs. Since a visit to New Zealand is necessary adjunct to getting fresh toheroas here is a recipe which uses the tinned variety for those who cannot visit "the land of the long white cloud". Some fish heads 1. Boil the fish heads in water for 15-20 minutes with salt and pepper added to taste. Strain and add minced toheroas from can to the stock and a little grated onion. Simmer gently for 15 minutes and add milk. Thicken with a little flour and water paste. Whip the cream and add just before serving. Serves 4 L( * (ad libbed with about 1 tsp or 1 tblsp of powdered thyme) ** (Some boneless skinless chicken pieces, plus some thighs with the bones bashed once with the back of a knife would be ok too -- the point being to get the flavor from the marrow out. ) *** as many as you want, cut any way you want, of any kind you want Instructions: ============= Use a large covered stockpot. Heat olive and sesame oil on high heat. Add cloves, bay leaves, thyme, (these should be pounded a bit first to crack the fibers and release more flavor) and onion, carrots. Cover 2 minutes, stir if you want. Add chicken on top, and pour ONE cup of water over the tops of the chicken. Cover. Cook 5 minutes on high. Add remainder of water, cover, continue heating till it starts to boil, then turn heat down and simmer covered 30 minutes. Skim off foam occasionally. Remove chicken, debone, and cut into bite sized pieces. Strain soup, avoid getting the sediment at the bottom. (What you do with the leftover veggies after making a stock is up to you. ) Take 4 cups of the stock, heat until it begins to boil, turn down the heat till it is just simmering. Add galanga, lemongrass, Kaffir lime leaves (bash them a bit to break the fibers--it allows them to release more flavor). Add mushrooms, chicken, (shrimp if you must). Stir in the fish sauce, chili paste. Cover, cook for another 5 minutes. Serve. Add lemon juice (just have slices of lemon or lime that you can squeeze) cilantro, and thinly sliced jalepenos or other hot peppers at the table. Fresh liquorice basil also adds a nice touch. c Cold water 0.50 c Boiling water 0.50 c Sour cream 0.33 c Milk 1.00 tb Lemon juice 1.00 ts Worcestershire sauce 4.00 oz Blue cheese crumbled 1.00 pk (8-oz) softened cream 0.00 cheese 0.50 c Walnuts Instructions: In blender, sprinkle unflavored gelatin over cold water; let stand 3-4 Time includes freezing beverage: asti spumante. Set the ice cream at room temperature for 30 minutes or until soft enough to stir. Blend in 1/2 cup amaretto and the chopped almonds. Refreeze for 24 hours. When ready to serve, scoop into dessert dishes. Top each with a jigger of amaretto. Garnish with whipped cream. We make our ice cream from scratch; if you have an ice cream machine, we suggest you use it. Otherwise, buy the best ice cream you can find for this dessert. The quantity of chopped almonds may be altered to suit individual preference. nmold onto lettuce-lined platter and serve, if desired with crackers, party=size breads and fruits. Notes ********** RECIPE ENDS ******** twwr12a 6aq; > Best if dipped into ice water before eating. Beat the eggs and flour, blending into a smooth batter. Dip apples and bananas into batter. Heat oil until it is very hot. Add fruit six to eight pieces at a time. Fry for 2-3 minutes, or until golden brown. Drain on absorbent paper. Continue process until all the fruit is cooked. Place sugar, water and vegetable oil in a large saucepan over moderate heat. Stir with a wooden spoon until the mixture has thickened and begins to turn golden brown. Stir in the sesame seeds. Add fruit pieces to coat, remove and serve. When the Toffee Apples and Bananas are served, a bowl of ice water can be brought to the table for each diner to dip these delicious morsels into before eating. Preheat oven to 350. Cream butter. Add brown sugar and vanilla. Mix well. Add flour an baking powder and mix until well blended. Pat evenly into ungreased 9 x 13 baking pan. Press down flat. Bake 10-15 minutes until golden. Remove from oven and cut while warm into triangles, cut from 2 inch squares. Prepare topping. Melt chocolate chips, butter and water in top of double boiler over hot water. Stir until smooth. Remove top of double boiler from hot water. Let chocolate thicken a little and then drop a large dollop in the center of each square or triangle. Sprinkle Bits 'o Brickle chips on top of wet chocolate, heavily. Refrigerate to set. Remove squares with spatula and shake off excess Bits 'o Brickle. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *These are 1. 4 oz chocolate covered bars. you need three or you can use 1 bag (6 oz) chocolate-covered toffee candy bits. CRUST: Preheat oven to 350 degrees. Combine cookie crumbs and cinnamon in small bowl. Gradually stir in butter until crumbs are evenly moistened. Press into bottom of 9-inch springform pan. Bake 10 minutes. Cool completely on wire rack. Soften coffee ice cream slightly. Quickly spread onto crust and sprinlke with 2/3 cup toffee candy. Freeze until firm, 1 hour. Soften chocolate ice cram slightly; spread onto coffee layer and sprinlke top with broken chocolate wafers. Freeze 1 hour. Soften vanilla ice cream slightly; spread on top and sprinlke with remaining toffee candy. Cover top and freeze overnight. (Can be made ahead. Wrap well and freeze up to 1 week. ) Unwrap cake and refrigerate 20 minutes. Remove side of pan. Serve with Hot Fudge Sauce (recipe follows). HOT FUDGE SAUCE: 4 squares (4 oz) unsweetened chocolate, coarsely chopped 2/3 cup heavy or whipping cream 2/3 cup sugar 2 Tablespoons butter or margarine 1 teaspoon vanilla extract Combine chocolate and cream in 1-quart microwaveproof bowl. Microwave on High 1 1/2 minutes. Stir until chocolate is completely melted. Stir in sugar. Microwave 1 minute more. Stir to dissolve sugar, then stir in butter and vanilla until smooth. Serve warm. (Can be made ahead. Cool. Cover and refrigerate up to 3 days. Microwave on High 1 1/2 to 2 minutes, stirring after 1 minute, until warm and smooth. ) Makes 1 2/3 cups. ch oven, heat the oil and brown the chicken slightly. Add all of the remaining ingredients except the kidney beans and simmer for 1 hour. Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness. Each serving provides: 288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol. Source: Low-Fat Gourmet Chicken Cookbook. Shared and MM by Judi M. Phelps - The San Jose Kid. Cut the tofu in slices and place them side by side in a shallow oven-proof dish. In a small bowl combine ginger, oil and tamari. Pour over the tofu. Let marinate for 1 - 3 hours. Preheat oven to 350 degrees. Bake for 25 - 30 minutes. Serves 4. From The Gazette, 91/01/16 mbine the flour, baking soda and salt in a small bowl. Add this to the big bowl and stir well. Stir in oats, nuts and currants and mix. With a slotted spoon, separate the shredded coconut from the gelatin and set the cocon Blend all ingredients in a food processor until very smooth. This delicious and healthful combination will compliment your garden beauties while it woos the most timid tofu skeptic. You cna serve it with fresh vegetables or crackers or use it as a sandwich filling. Makes about 2 cups. olden brown. Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute. Then, put on wire From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0 Sha Use with yasai shirozuae salad. Place tofu in water and bring to a boil. Cook 8 minutes and drain. Place in linen napkin and squeeze lightly to remove excess water. Place tofu in a bowl and mash until smooth. Add vinegar, salt, lemon juice, oil and pepper. Mix well. The final consistency should be like that of yogurt. Refrigerate before serving. 3.00c q 19825 Yeast 2.50ts Put all ingredients in blender or food proceesor. Blend until smooth. Pour into serving dishes and chill well, at least 2 hrs. KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Spread the margarine over the bottom and sides of a 9" pie plate. Sprinkle with bread crumbs to coat the dish. Cut up Tofu. In a blender or food processor bowl combine tofu, egg whites, whole egg, milk, oregano, garlic powder, 1/2 cup of the lo-fat Cheddar cheese, 1/4 t pepper, and 1/8 t salt. Cover and blend or process till smooth. Stir in corn and dried onion. Pour into prepared pie plate. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till knife inserted near the center comes out clean. Cut tomato into thin wedges. Arrange wedges atop quiche. Sprinkle with the remaining cheese. Bake for 3 minutes more or till cheese is melted. ********************************************************* Per serving: 212 calories, 18 g protein, 14 g carbohydrates, 10 g fat, 83 mg cholesterol, 411 mg sodium, 254 mg potassium. Cover and chill. Garnish with cilantro or parsley. Mash tofu. Add other ingredients and mix well. Spread on toast, pita, crackers, or roll up in lettuce leaves. Tara McDermott tara@starburst. edu ********** RECIPE ENDS ******** ours or until thermometer registers 170F. Let stand 15 minutes before slicing. Notes ********** RECIPE ENDS ******** 1.00 Dry the tofu and crumble into small pieces with a fork. Heat oil in a nonstick wok; saute ginger root until brown. Add chopped onion and blended curry powder; stir and cook for 2 minutes. Add tofu, mushrooms, soy sauce, pepper, sherry, paprika and bouillon; bring to a boil. Add sesame oil and blended cornstarch; mix well. Cool. Place a portion of the curried tofu (about 2 teaspoons) in the center of a wonton skin. Fold the skin diagonally into the shape of a triangle. Seal the edges with water. Heat oil for deep-frying. Fry the tofu triangles until brown and crisp. Serve with vinegar, equal amounts of soy sauce and vinegar, or Sweet and Sour Sauce, or eat plain. Makes 30 triangles. yrup is dropped into cold water (about 238F). Remove from heat and add your butter. When the whole thing has cooled, add the vanilla, and beat until creamy. Stir in raisins at the last; pour mixture into a buttered pan. When it becomes firm you can cut into squares and serve. This recipe dates from 1928. Cut the hard edges off the tofu, then cut it into 1"x1"x1/3" pieces. Boil in boiling water for 1 minute, drain and dry. Heat 3 t oil and fry the ginger and crab meat for a few seconds. Sprinkle in 1 t wine and pour in the soup stock immediately. Add the tofu gently and season with the 2T salt. Cook over low heat for 3 minutes. mix cornstarch and 3 t water, stir into tofu until thickened. Stir in beaten egg white and chopped crab roe. Stir until blended, then turn out on a platter. Sprinkle with chopped scallion and splash the melted chicken grease on top. Serve with rice. This is kind of fancy, but good none the less. From Peimei Cookbook, Vol. 2 onion until it's light brown in color. Now replace the bacon and raisins in the pan; fry until the raisins are plump. Then add the condensed soup and liquid from the beans to the raisin mixture; bring to a boil, and cook for two minutes. Now add the beans and Tabasco sauce. Season to taste. Mix well. Pour into a baking dish and bake at 375 Combine the tofu, honey & vanilla in a large serving bowl. Mix well with a fork. Dot the surface with strawberries, then sprinkle with nuts. Serve. Shurtleff & Aoyagi, "The Book of Tofu" Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Fat grams per serving: Approx. Cook Time: :20 Preheat oven to 375F. Beat butter, sugars, vanilla & water till creamy. Sift flour, baking powder and salt. Add to creamed mixture. Stir in nuts. Spread batter in 8" square pan. Sprinkle with chocolate. Bake in 375F oven for 1 minute. Remove pan. Run knife through top for marbled effect, bake for 15 to 20 minutes or till cake tested inserted inside comes out clean. Arrange in ungreased broilerproof pie pan, 9 X 1 1/4-inches or rou Shake with ice and strain into collins glass. Add several ice cubes, fill with carbonated water, and stir. Garnish with slices of lemon and orange and a cherry. Serve with long straw. Broil peppers with tops 3 to 4 inches from heat until cheese is melted, about 3 minutes. Notes ********** RECIPE ENDS ******** ing, partially freeze beef about 1-1/2 hours. ) Heat wok or 12-inch skillet until 1 or 2 dro Place the chicken, lemon grass and galangal in a soup pot. Add the water and cook over medium for about 30 minutes. Add the remaining ingredients and simmer for 20 minutes. You may need to adjust the salt, sugar and water as I find the taste varies with the brand of coconut milk used. Serve with extra chilis and white rice. ut the roast into 1/4-inch slices and arrange on a serving platter. Strain the sauce over the meat and serve immediately. nerNode@0pushLeft$qin9InnerNodeiJ %@InnerNode@0ba Tom Wappel's Stuffed Green Peppers Place meat in a bowl and add rice, salt, pepper, bacon bits, onion and paprika. Add egg and mix thoroughly. Cut stem end off green peppers and remove seeds and ribs. Soften peppers for a minute or two in boiling water, then fill with the meat mixture. Place peppers upright in a deep saucepan. Combine remaining ingredients and pour over peppers, the liquid should come to about 2 inches from the top of the peppers. Add more tomato juice if required. Cover and cook slowly for 1-1/2 to 2 hours. Add more sugar or a touch of lemon juice to adjust flavor. Serves 6. orges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness. Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir i Note: Save shells from the shrimp, including heads, if available. This is the quintessential Thai soup aromatic, flavorful, citrus-scented, delicious. If this doesn't hook you on Thai cooking and gardening, nothing will. Serves four. Adapted from Southeast Asian Cookery by Sallie Morris (Grafton Books). Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference. A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the nam pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves. Judith M. Fertig in Flower and Garden, 2-3/9 3. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Shell and devein shrimp, reserving heads and shells. Place shells and heads in a large saucepan. Add water, lemongrass and Siamese ginger. Using a mortar and pestle, pound two of the chilies with the coriander roots and add to pan. Add the salt and five of the lime leaves, shredded into little pieces. Bring the soup to a boil and simmer uncovered 20 to 25 minutes. Strain stock into a clean pan. Don't panic if it doesn't taste wonderful at this point because the seasoning adjustments will make a big difference. A few minutes before serving, bring the stock to a boil, add the shrimp and cook 2 to 3 minutes. Add the Nam Pla, lemon and lime juices and the straw mushrooms. Adjust seasoning. The flavor should be tangy. Serve in bowls garnished with strips of remaining chili, shredded lime leaf and coriander leaves. ck the beer cheese tightly into a 2-cup mold or an earthenware crock. Cover with a lid or foil and refrigerate Slice the tomatoes in half horizontally and cut out the stem core. Sprinkle each tomato half with salt, pepper and herbs. Drizzle with melted butter. Melt the remaining 2 tbs. butter in a medium skillet with a heat-proof handle. Place the seasoned tomato halves in the skillet and bake in a hot (400 F) oven for 6 to 7 minutes. Notes ********** RECIPE ENDS ******** $F|"Bw Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. e at 375F for 30 to 40 minutes till tender. Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice. Combine sauteed vegetables & p Chopped cilantro, tomatillo slices and lime slices for garnish In a large bowl, mix chicken, 2 cups cheese, chilies and oregano. Season with salt and pepper; set aside. In a large skillet, heat 1/2 inch oil over medium-high heat. When oil is hot add one tortilla at a time; cook turning once, just until limp(about 10 seconds). Drain on papper towels. While tortillas are warm, spoon about 1/4 to 1/2 cup chicken mixture down the center of each; roll tortillas to form enchilada. Set enchiladas seam side down, in a 9-by-13-by-2-inch baking dish, or to medium-sized baking dishes. (at this point enchiladas may be covered and refrigerated until the next day. ) Cover enchiladas with foil and bake in a 350 oven for 15 minutes until hot in the center (cook 30 minutes if they were refrigerated). Uncover and top with remaining cheese. Bake, uncovered, until cheese melts, about 10 minutes. To serve, spoon warm tomatillo sauce on each plate. Set enchiladas on top of sauce. Spoon sour cream on top and garnish. Tomatillo Sauce 1/3 cup salad oil 2 medium onions, chopped 1 to 2 cans chopped green chilies 1 cup chicken broth 1 (28-oz can) tomatillos 3 T lime juice 2 t each: dried oregano leaves and sugar 1 t cumin Salt to taste Heat oil in a 3 to 4 quart pan over medium-high heat. Add onions and cook stirring often, until soft, about 10 minutes. Stir in green chilies, chicken broth, tomatillos, lime juice, oregano, sugar and cumin. Bring to a boil reduce heat and simmer uncovered, stirring occasionally, 25 minutes. Whirl sauce in a blender. until smooth. Season with salt. Serves 6 to 9. 'n' Things Serves :4 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Combine all ingredients except dill, cilantro, cumin, cayenne & salt. Bring to a boil & simmer for 25 minutes. Let cool slightly, then puree. Stir in remaining ingredients with some salt & pepper. Serve warmed or chilled. Nava Atlas, "Vegetariana" 1.00 tb Prepared Mustard 0.00 Vegies 'n' Things * Instructions: In deep fat fryer, heat oil to 375 degrees F. Meanwhile, in large bowl, beat golden onion recipe soup mix, flour, Quickly roll out the pastry and cut out six 4-5" rounds. Place rounds on a thick baking sheet and sprinkle with a little cold water. Place baking sheet in freezer until ready to assemble and bake tarts. Slice the tomatoes and lay them on paper towels for thirty minutes to drain off excess moisture. This will prevent the tarts from being soggy. One half hour before serving, preheat the oven to 450 degrees. Take the baking sheet from the freezer and spread a layer of Thick Tomato Coulis over the pastry rounds leaving 1/2 inch rim around the edge. Arrange the drained tomato slices over the coulis and scatter with shredded basil. Sprinkle with salt and some freshly grated black pepper then drizzle with oil. Immediately place in the oven and bake for 20 minutes or until the pastry is puffed and golden. Serve at once. Servings: 6 same 12" skillet, over medium heat, cook frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet. Cut tomatoes into wedges(makes about 2 cups);set aside. Cut liver into 1/2" wide strips;set aside. In a medium bowl,combine soy sauce,sherry,cornstarch,sugar,salt and ginger. Add liver; marinade for 15 to 20 minutes. In a medium skillet or wok,heat 2 tablespoons of the water. Add liver and marinade to skillet. Cook and stir until partially cooked,about 2 minutes. Remove from skillet and set aside. To the skillet add remaining 2 tablespoons water. Add onions;cook and stir until onions are crisp and tender, about 3 minutes. Add tomatoes;cook and stir until tomatoes are tender,1 minute. Add reserved liver and marinade;cook and stir until meat is cooked,but still pink in the center,about 2 minutes Serve with cooked rice,if desired. Serves 4. tins and bake in moderate oven (350 F) 15 minutes. When cakes are cool scoop out centers and refill cavities with raisin custard. Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch 1/2 cup raisins 1/2 tsp lemon flavoring Crumbs from Nectar Cakelettes Pour into molds. Makes 16 molds. Randy Rigg and cornstarch with egg yolks. Pour into scalded milk and stir until thick. Add raisins, which have been plumped by steaming, cake crumbs, and flavoring. Remove from fire and when cool fill cakes. Make a meringue of egg whites and 2 tablespoons sugar. Cover top of each cake. Bake in slow oven (325 F) until a delicate brown. The Household Searchlight 0.25t 000006 17501 Mi Cut flank steak into 3 long strips (cutting with the grain of the meat). Cut each strip into thin slices, cutting across the grain. Add "seasoning" to beef and mix well. Cut celery into 1 1/2" pieces; then, cut each piece lengthwise into strips, julienne style. Remove seeds from bell pepper and cut into 1 1/2" pieces. Cut each tomato into eights. Heat wok and add 1 Tb oil. Stir-fry celery and bell pepper for 3 minutes. Sprinkle lightly with salt and sugar. Remove and set aside. Heat wok, add 1 Tb oil, garlic and beef. Stir-fry for 3 minutes; remove and set aside with vegetables. Put chicken stock in wok, add vinegar, sugar, salt and catsup. Bring to boil. Add tomatoes, vegetables and beef. Turn to high heat and bring to a boil again. Prepare thickening using cornstarch and cold water. Stir into the mixture, cook for 1 minute, and serve. Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 In 2 quart microwave safe casserole, stir together pasta, soup, 1 1/2 soup cans hot water and bologna. Cover; microwave at high 13 minutes, or until pasta is tender. Stir. c Beer 0.00 Sesame/poppy seeds Instructions: Heat oven to 450 degrees. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball o IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. 5. Return beef to the pan without the rack. 6. Heat oil in a saucepan; add onions and saute 2 minutes. 7. Stir in remaining ingredients; bring to a boil. Melt butter in large heavy casserole or Dutch oven over medium heat. Add onion;cook 3 minutes. Stir in tomatoes;cook gently,breaking up tomatoes,about 5 minutes. Let stand until about 15 minutes before serving. Add beer to tomato mixture;heat to simmering. Reduce heat to maintain slow simmer,then stir in cheese,1 handful at a time,adding next handful when first is almost completely melted. Do not allow to boil. Stir in mustard,Worcestershire sauce,pepper sauce and ground pepper. Mix cornstarch and the cold water until completely smooth;add to rarebit and cook,stirring constantly,until slightly thickened,about 2 minutes. Spoon over whole wheat biscuit triangles. Serves 6. a 17489 Box butter cake mix 1.00 b 17489 Eggs 2.00 c 17489 Butte Place the tomatoes, with juice, in a buttered oven-proof baking dish. Add the celery, garlic and red pepper and cover and bake in a 325 degree oven for 25 minutes. Saute the mushrooms and onion in the second batch of butter in a large stock pot for about 8 minutes. While stirring, slowly add the flour and sugar, blending until mixture is very smooth. Add the stock, basil, rosemary and thyme, stirring until soup comes to a boil. Add the contents of the baked tomato pan from the oven and bring to a boil. Cover and simmer the soup for about 30 minutes. Meanwhile, in a food processor, blend the cream cheese, salt and pepper until smooth. Slowly stir the cream cheese into the soup. Garnish with chopped parsley. Yield: 12 hearty portions. 17489 Pecans; chopped 1.50c j 17489 Vanilla 1.00ts k Blanch tomatoes (heat 15 seconds in boiling water). Remove from pan; peel, seed, and coarsely chop tomato. Marinate tomatoes in lemon juice, oil, salt, pepper, and catsup 10 minutes. Place marinated tomatoes into 4 champagne glasses and top each with a dollop of Frozen Creamed Horseradish and caviar if desired. Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup. PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well. ) Garnish with the finely chopped scallion tops. Arrange on broiler pan and broil 5 to 8 inches from heating element. Broil 1. 5 to 2 minutes; turn to broil 1 minute longer. Combine the tomatoes, scallions, mint, ginger & lime juice in a medium bowl. Heat the vegetable oil in a small skillet. Add the mustard seeds. Have a cover ready to contain the seeds as they begin to pop. Remove from heat. Pour over the other ingredients, add salt to taste & lightly toss. Let mariante for 30 minutes before serving. "Sundays at Moosewood Restaurant Cookbook" Saute the onions, garlic, carrots and celery in olive oil until golden. Add the red wine and reduce by half. Add the tomatoes, lentils, bay leaf and stock. Simmer until lentils are a little overcooked, between 45 minutes and 1 hour. Salt and pepper to taste. If the soup is a bit acidic, add a pinch of sugar. Remove the bay leaf. Add mint shortly before serving, saving a small sprig for garnishing each bowl of soup. In the summer, you may grill slices of tomatoes over mesquite and garnish each bowl with a slice. This elegant touch enhances the harmony of the flavors. beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are wa In a skillet, saute onion in butter until tender. Add tomatoes, salt, pepper and thyme. Cook over medium high heat until liquid is almost evaporated, about 10 minutes. Remove from heat. Sprinkle 1 cup cheese into bottom of pie shell. Cover with tomato mixture; sprinkle with remaining cheese. In a mixing bowl, beat eggs until foamy. Stir in cream; mix well. Pour into pie shell. Bake at 425 for 10 minutes. Reduce heat to 325, bake 40 minutes more until top begins to brown and a knife inserted near the center comes out clean. Let stand 10 minutes before cutting. l, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are wa Peel tomatoes, then chop into small pieces. Chop celery, onions, and peppers into fine pieces. Mix together the vegetables and salt. Place in refrigerator overnight. Drain thoroughly in the morning. Combine sugar, spices and vinegar, making sure the sugar is dissolved, in a large saucepan. Bring to a boil and simmer 3 minutes. Add vegetables and return to a boil. Simmer for 10 more minutes, stirring occasionally. Remove cheesecloth bag holding mustard seeds. Spoon into hot sterilized jars and seal. .00 tb Corn oil 1.00 sm Onion, finely chopped 1.00 Garlic clove, crushed 0.50 ts Hot chili powder 1.50 ts Curry Powder 1.25 c Water 0.67 c Crunchy peanut butter 1.00 ts Light brown sugar 2.00 ts Dark soy sauce 1.00 ts Lemon juice 0.00 Salt to taste 0.00 Fresh ground pepper to taste 1.00 lb Blend all ingredients together and chill for 1 hour before serving. Serve on lettuce leaves. cilantro sprigs (opt) Instructions: To make peanut sauce, heat 2 tablespoons of oil in a saucepan. Add onion and garlic and fry gently until golden. Stir in chili powder, Curry Powder, water, peanut butter and brown sugar. Bring to a boil; simmer gently until thickened. Stir in * fresh or frozen shrimp Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. pieces of foil to prevent burning. Place skewers in greased broiler pan. Brush with remaining 1 tablespoon oil. Cook under preheated broiler 10-15 minutes until golden and cooked through. Turn and brush frequently with oil during cooking. Garnish with lemon pieces and cilantro sprigs, if desired, and serve hot with peanut sauce. Dice tomatoes, about 4 c , and set aside. In a medium saucepan, melt butter. Add onion; saute until transparent, about 5 minutes. Add chicken broth, paprika, salt, dill and black pepper. Bring to a boil; add tomatoes. Simmer, covered, until tomatoes are soft 8-10 minutes. Place half of tomato mixture in th container of an electric blender; whirl until smooth. Repeat with remaining mixture. Return all soup to saucepan. Add cream. Heat until hot, do not boil, Serve hot or cold, garnished with a spoonful of sour cream if desired. late, 10 x 1 1/2". Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. 16867 Cake flour 2.00c i 16867 Sour milk 1.00c Heat oil in soup pot & gently fry the onion for 2 minutes. Add tomatoes, carrot & celery. Mix wellwith the oil Sprinkle in the seasonings & stir together. Fry for 3 minutes. Add stock & bring to a boil. Simmer for 10 minutes then add pasta. When pasta is tender, serve, garnished with parsley. Jack Santa Maria, "Greek Vegetarian Cookery" sistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as m Combine ingredients and marinate at least 1 hour. :Beef Jerkey #1 Serves :30 KeyWords :Beef Snacks Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Cut all but 1/2 LB of tomatoes into quarters. With parsley, process until well pureed. Dice the rest of the tomatoes & set aside. Slice the white part of the leek into 1/4" slices. Chop the tender green leaves. Discard all but a 2 or 3 of the tougher part of the leaves. Wash carefully. Put the leeks in a large pot along with the reserved green leaves, garlic & olive oil. Cover with 3 cups stock. Bring to a boil, lower heat & simmer for 5 minutes. Add the pureed & diced tomatoes. Add the rest of the ingredients. Simmer on low heat for 20 to 25 minutes. Chill & serve. Cover and refrigerate several hours or over night. Lift meat from marinade, drain will then air dry for a couple of hours. Arrange meat strips in single layer on fine wire screen or cake cooling rack. Place in low temp. Cook macaroni as directed on package. Rinse in cold water and drain. Stir in tomatoes, onions, garlic, parsley, oil, salt, basil and pepper. Cover and refrigerate about 2 hours or until chilled. 6 SERVINGS (ABOUT 3/4 CUP EACH); 145 CALORIES PER SERVING. ve as a snack or appetizer. Notes ********** RECIPE ENDS ******** * fresh or frozen shrimp Thaw shrimp, if frozen; halve length-wise. In a large saucepan cook onion and garlic in oil till tender. Stir in undrained tomatoes, tomatoe sauce, potato, green pepper, celery, carrot, thyme, pepper, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 20 to 25 minutes or till vegetables are tender. Stir in shrimp, clams, and parsley. Bring to boiling; reduce heat. Cover and simmer 1 to 2 minutes more or till shrimp turns pink. Spoon into serving bowls. custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart 16539 Croutons stale French bread 3.00 Combine chili powder, 1 1/2 teaspooons parsley flakes, garlic and onion powders, salt and pepper in a small bowl. ~ 2. Place half the zucchini in a lightly greased 6-cup casserole, or layer with half the tomatoes. ~ 3. Sprinkle with half the seasoning mixture. ~ 4. Repeat the layers. ~ 5. Combine bread crumbs, oil and remaining parsley flakes; sprinkle over vegetables. ~ 6. Bake, uncovered, in preheated 375'F. oven, until vegetables are tender, about 40 minutes. ~ of cold water When shopping, look for nicely ripened, well-shaped tomatoes. Fully. 4 MEDIUM (1-1/2 POUNDS) YIELD 4 SERVINGS; 30 CALORIES PER SERVING. To Prepare: Wash tomatoes; cut into 8 wedges or 1/2-inch slices. Peel tomatoes before cutting, if desired. To remove skin easily, dip tomato into boiling water 30 seconds, then into cold water. Or scrape surface of tomato with blade of knife to loosen; peel. To Microwave: Place tomatoes in 2-quart microwavable casserole. Cover tightly and microwave on high, wedges 7 to 9 minutes, gently stirring after 4 minutes, or slices 5 to 7 minutes, gently stirring after 3 minutes, until hot. Let stand covered 1 minute. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Wash tomatoes and pat dry. Cut tomatoes in half crosswise. Place cut-side-up in a shallow, heat-resistant, non-metallic, baking dish. Dot each tomato half with about 1/2 tablespoon butter. In a small bowl, combine remaining ingredients. Top each tomato half with some of the cheese mixture. Heat, uncovered, in Microwave Oven 5 to 6 minutes, or until tomatoes are soft and topping begins to melt. Do not overcook as tomatoes will become too soft. Serves 4 to 8 Variation: If desired, dry seasoned bread crumbs may be substituted for all or part of the Parmesan cheese. From _The New Deluxe Sharp Microwave Oven Cookbook_ mixer; add cheese. Blend on high speed until well mixed. Pour into warmer dish; cover with bacon. Serve with chips, crackers. Notes ********** RECIPE ENDS ******** and simmer, stirring occasionally, until chicken is tender 40-45 Sprinkle the cut sides of the tomatoes with salt and allow to drain, upside down on a rack for 30 minutes. In a skillet, heat 1/4 cup oil over mod-high heat, and saute the tomatoes for 3-4 minutes on each side, or until they are softened but not brown. Transfer the tomatoes to a baking sheet and keep them warm, covered. In a small skillet, heat 2 Tbsp oil over mod-high heat and saute the pine nuts, stirring, until they are golden. Transfer them to paper towels to drain. Add the butter to the skillet, and cook the garlic over moderate heat, stirring, until it is light golden. Add the parsley, and cook the mixture, stirring, for 1 minute. Season the mixture with salt and pepper, spoon it into the tomatoes, and top with the pine nuts. a 1975 Gourmet Mag. favorite ed tomato juice, add chicken broth to make 1 1/2 cups; add peanut butter and stir over low heat until mixture is smooth. Add seasonings, stir to blend mixture, and pour over chicken. Bake, covered, at 350 degrees for 1 hour, or until Tomatoes ". are cultivated in the Nile Valley along with cucumber, okra, beans and peas. " To start, cut the tops off the big tomatoes and scoop out the seeds and pulp (keep these). Make the dressing by mixing the oil, lemon juice, salt and pepper in a bowl. Next, take the skins off the small tomatoes by putting them in a bowl and pouring boiling water over them. The skins will split and can be easily removed. Cut these tomatoes into small cubes and add to the chopped pulp from the large tomatoes. Now mix the tomatoes, what, bulgur, chopped herbs and scallions/spring onions with the dressing. Fill the big tomatoes with this mixture and arrange them on a bed of lettuce leaves. SERVES: 4-6 iquids, garlic, pepper, and liver in casserole and cook over high heat, stirring, until sauce thickens. Replace chicken and pork, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are tender. Serve with: Rice Oriental salad Directions: Steam chicken for 1 hour. Combine all other ingredients to make basting sauce. Pour some sauce over chicken. Skewer chicken and grill over charcoal, turning and basting often, for 1 hour. A rotisserie can also be used, or roast on rack in preheated slow oven (325 degrees) for 3 1/2 hours, turning and basting frequently. Before serving, brush with sesame seed oil to give chicken a good color and a special flavor. nute). Reduce heat and add cream, wine, tomatoes and the remaining he Purchase tongue fresh, pickled, corned, smoked or canned. Tongue is one of the less tender variety meats, requiring long, slow cooking in liquid. Smoked, corned or pickled tongue may require soaking before cooking. Lamb and pork tongues are usually sold ready-to-serve. 240 CALORIES PER 3-OUNCE SERVING. To Cook in Liquid: Cover tongue with water. If cooking fresh tongue, add 1/2 teaspoon salt for each quart water. Heat to boiling; reduce heat. Cover and simmer 3 to 4 hours for beef tongue, 2 to 3 hours for veal tongue or until tender; drain. Immediately place in cold water. Peel skin from tongue; cut away roots, bones, and cartilage. If serving tongue cold, reserve cooking liquid. After removing skin, roots, bones and cartilage, allow tongue to cool in reserved liquid. nto beans can be home cooked or canned. Mix all ingredients. Cover and refrigerate 1 hour. Serve with t Dust the veal with flour. Season with salt and pepper. Saute in the oil till lightly browned,about 2-3 min. Remove from pan and keep warm. Pour off any remaining oil add the garlic and saute several seconds. Add wine or sherry and bring to boil. Reduce to 1/3-cup. Stir in capers and lemon. Return to boil. Swirl in the butter and parsley. Dip the veal slices into the sauce,place on platter and top with remaining sauce. I like to garnish with more parsley and some lemon slices. Saute onion and mushrooms in butter 5 minutes; stir in flour. Gradually stir in milk; stir over low heat until sauce bubbles and thickens. Stir in 1 cup Parmesan cheese and salt and pepper to taste; set aside. Cook manicotti shells according to package directions; drain and cover with cold water. Mix together ricotta, mozzarella, Romano and remaining Parmesan cheese; add walnuts, parsley and eggs. Season to taste with salt, pepper and nutmeg. Drain manicotti shells; stuff with cheese mixture. Place shells side by side in a greased shallow baking pan; spoon sauce over all. Bake in preheated 400'F. oven 20 to 25 minutes, or until bubbly and golden. 15276 Salt to taste 0.00 k 15276 Jalapeno salsa (optional) 0.00 l 15277 Butter or margarine In a mixing bowl, combine cake mix, whipped topping, and egg. Beat with an electric mixer on medium speed until blended. Batter will be very thick and sticky. Drop by teaspoonsful into powdered sugar; roll lightly to coat. Place on ungreased cookie sheet and bake at 350F for 10-12 minutes or until lightly browned. Yields: 5-6 dozen prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and c Fill highball glass with ice. Add Kahlua and fill with orange juice. Stir. s of pan. Cool to room temperature before serving. 4.00c f 15277 Tomatoes; chopped 1.50lb g 15277 Canned diced green chiles 4.00oz h 15277 Chili powder Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. heddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture Skin and bone chicken breasts. Cut chicken breasts horizontally into paper thin slices, then into shreds 1/4" wide. Put chicken, sake, 1/8 t salt, and a sprinkling of MSG into a small saucepan. Bring to a boil. Remove from heat and let cool to room temperature. Put 5/8 pt water, 1/2 t salt, into as small pan. Bring to a boil. Cook parsely for 1 minute. Drain and rinse under cold water. TO ASSEMEBLE: Put the Wasabi paste with 2 T of soy sauce and MSG into a mixing bowl. Stir in chicken, liquid and parsely; mix thoroughly. Divide into 6 small bowls, and cover with shredded nori. 0.00 Chinese duck sauce Instructions: Soften cheese and add flavorings to taste. Mound in a serving dish and cover generously with duck sauce. Serve with crackers. Notes ********** RECIPE ENDS ******** h skillet over medium-high heat. Add oil and 2 tablespoons margarine. Calories per serving: Number of Servings: 0 Fat grams per serving: Approx. Cook Time: 0:45 Cholesterol per serving: Marks: *DIRECTIONS* Place wafers, chocolate chips and almonds in blender or food processor container. cover and blend at medium speed until ingredients are finely ground and evenly combined. Set aside. In large mixing bowl, at high speed, beat egg whites with cream of tartar until stuff but not dry, just until whites no longer slip when bowl is tilted. Set aside. In small mixing bowl, at medium speed, beat together butter and sugar until light and fluffy. Beat in egg yolks until well blended. Gradually beat in reserved wafter mixture, flour and flavoring until thoroughly combined. Gently fold in about 1 cup of the reserved beaten whites. Gently but thoroughly, fold yolk mixture into remaining beaten whites. Pour into greased 9x13-in springform pan. Bake in preheated 350 F oven until knife inserted near the center comes out clean, about 45 minutes. Cool on wire rack. Remove rim of pan. Dust top of cake with confectioner's sugar, if desired. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas. Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve. 0.50c l 14860 Chopped raisins 0.50c m 14861 Tomatoes - me Omelet: Make the sauce first. fry the onion in the shortening, then add the peppers, tomatoes, and puree. Season with salt and pepper to taste. Simmer for 25 minutes. For the omelet: Beat the egg whites alone, then beat the yolks alone until thick and lemon color. Add salt, flour and milk to the yolks and mix. Then fold yolk mixture into the beaten whites. Make into 5 or 6 omelets, and fry then in the fat or oil, on both sides. Remove from the frying pan when a delicate brown on both sides and spread each omelet with the sauce and roll up. Pour what is left of the sauce over the rolled omelets before serving. From The Mexican Plaza Cookbook 1971 tes, turn off the heat, and let the beans stand for 1 hour. Drain the soaked beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked. In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring Bring a large pot of salted water to a boil. Add the tortellini, stir, and boil until tender and doubled in size, about 15 minutes. Drain and rinse in cold water. Place the Chicken Stock in a 2-qt. saucepan and heat to simmering. Add the drained tortellini to the broth. Allow to come back up to heat. Ladle into individual bowls. Sprinkle the parsley and Parmesan cheese over. e tomatoes, 12.00 c Bring 5 Quarts of water to a rolling boil. Add tortellini and cook until plump and tender, about 8 to 10 minutes. (Add 2 tablespoons salt to the water a few minutes before pasta is cooked. ) Drain and refresh under cold water. Pour a few tablespoons olive oil over pasta and toss gently to prevent from sticking together. Trim fat from proscuitto and cut into small squares. Steam peas until just tender, then plunge into cold water to stop cooking and preserve color. Pick over basil, removing all stems. Wash and let dry on a paper towel. Dressing: In a stainless-steel bowl, combine white wine vinegar, lemon juice, mustard, garlic, and whisk together. Continue whisking while adding olive oil in a slow, steady stream until vinaigrette is well blended and thick. To assemble: Combine tortellini, proscuitto, and peas in a large bowl. Pour half the dressing over the mixture and toss gently to coat evenly. Tear fresh basil leaves into quarters and add to salad. Chill. Before serving, moisten with more vinaigrette, toss and transfer onto a serving plattter. Sprinkle with parsely. Note: Tri color pasta and one each red and green pepper make this a red and green treat perfect for a holiday buffet! c Dairy Sour Cream 1.00 tb Horseradish 0.12 ts Worcestershire Sauce Instructions: * NOTE: You can omit the butter and increase the salad oil to 2 1/2 Mix the meat, egg, bread crumbs, beer and garlic salt. Shape the mixture into 3/4-inch Boil black beans in water for 2 minutes; remove from heat. Let soak in cooking water for 1 hour, or overnight if preferred. Saute celery, onion, and bell pepper in oil, until slightly tender. Then in bean soup, add salt, cilantro, and saute vegetables. Covered and simmer, until beans are soft, about 2 to 3 hours. Slightly mash some beans, and stir. In frying pan, warm up tortillas on both sides until they are bendable. Put a tortilla in bowl, then ladle black bean soup on top of the tortilla. Makes 2 servings. (Batter will be slightly lumpy. ) MUSTARD SAUCE AND HORSERADISH SAUCE: Mix all the ingredients together and refrigerate until serving time. Notes ********** RECIPE ENDS ******** replace lid and simmer 20 minutes, basting breast with liquid every 5 minutes. Remove from heat and leave covered in the saucepan until cool. Lift chicken out of sauce, put on * See Shrimp soup or Sowest2 for Casera Sauce Recipe. and pepper them and roll them in Bisquick. Fry in hot oil, turning frequently, until done. Drain the oil and place a slice of ham, then a slice of cheese on top of each slice. Cover and cook until cheese melts. 00 -pan. c 14709 Of flour, 250.00 Now let's prepare the d 14709 Egg, Bake tortilla strips in the oven at 325 F for 5 to 7 minutes or until crisp. Puree tomatoes, onion, garlic and pepper in a food processor or blender. Bring stock to a boil in a 2-quart pot. Stir in the tomato puree and cilantro. Simmer on low heat for about 10 minutes. Stir half of the tortilla strips into the soup. Garnish with remaining tortilla strips and the cheese. Yield: 6 servings, 3 cups One Serving = 1/2 cup Calories: 71 Protein: 4 g Fat: 3 g Carbohydrate: 9 g Fiber: 1. 3 g Cholesterol: 5 mg Sodium: 313 mg Potassium: 210 mg Exchange: 1/2 Starch/Bread 1 Vegetable omato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally. Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking. My Seasoning: Servings: 8 Sprig mint (optional) Jack / Cheddar Cheese Grated Cut tortillas into 1/4 inch strips. Heat oil in 10-inch skillet until hot. Fry 1/4 of the tortilla strips at a time over medium heat, stirring occasionally, until crisp and brown, about 3 minutes. Drain on paper towels. Place 1/4 cup water, the tomato, onion and garlic in blender container. Cover and blend on high speed until smooth. Heat tomato mixture, chicken broth, 1 can water, the coriander, salt, pepper and mint sprig to boiling in a 3 quart saucepan. Cook uncovered for 3 minutes. Sprinkle each serving with cheese and tortilla strips. o paste 2.00 pn Five Spice Powder 3.00 tb Honey 1.00 Garlic clove, crushed 1.00 Piece ginger root, peeled, 0.00 grated (1/2") 0.50 c Unsweetened orange juice 0.25 ts Mustard powder 0.00 Orange peel (opt) Instructions: Preheat oven to 375'F. Chop the tomatoes finely. Tear the tortillas into smallish (approx. 1") chunks. In a 3- or 4-quart pan, saute onions and garlic in oil until the onions are translucent. Add tomatoes, chicken stock, tomato juice, and water. Season with chili powder, cumin, and salt to taste. Cover and simmer for 45 to 60 minutes. Just before serving, bring liquid to a boil. Add tortillas and cheese. Cover, remove from heat, and let sit for three to five minutes. Serve immediately. oon remaining sauce over Beat egg yolks and sugar in small mixer bowl until very thick and lemon colored, about 5 minutes. Stir in wine and vanilla. Beat egg whites in small mixer bowl until stiff but not dry. Fold egg yolk mixture into egg whites. Fold in whipped cream. Stir in 3/4 cup macaroons and the cherries. Pour mixture by 1/3 cupfuls into paper liners in muffin cups. Sprinkle with 1/4 cup macaroons. Freeze until firm, about 3 1/2 hours. d put them into the container of an electric blender or f Use this sauce for dipping sashimi. Combine the soy sauce, sake, katsuobushi and MSG in a small saucepan and bring to a boil uncovered, stirring constantly. Strain through a fine sieve and allow to cool. 7 minutes in 350F. This recipe is from my grandmother in Nova Scotia's recipe box. p 13105 CREAM CHEESE LAYER --------- 0.00--------- q 13106 Unbleached (wheat Place Peas in A Vegetable Steamer Over Hot Water. Cover, Steam 2 Min. OR Until Crisp Tender. Drain & Rinse Under Cold Water. Combine Peas, Zucchini, Tomatoes & Pine Nuts in A Medium Bowl. Combine Shallot, Vinegar, Oil & Pepper; Mix Well With A Wire Whisk. Pour Over Vegetables & Toss Gently To Mix Well. Cover & Chill Thoroughly. (Fat 6. Chol. ) pe the dough into sticks or twists. Make it 1/2 the thickness of the desired finished pretzel. Bring 4 cups of water to boiling with the sod Mix refried beans with taco seasoning mix. Spread on large plate [pie plate works well - P. ], then layer remaining ingredients. Serve with taco chips. This can be served cold or heated through to melt cheese. Either way, don't count on any leftovers. hem on a cookie sheet and place them in a warm oven 200 F for 2 hours. c 13107 (8-oz) soften cream cheese 1.00pk d 1310 Lay a tortilla on each plate; spread with a layer of beans. Lay chicken on beans. Toss together vegetables and cheese; and mound on top of chicken. Sprinkle hot sauce on top. ONS,MINT AND HOT PEPPER FLAKES,COVER AND COOK OVER MODERATE HEAT,STIRRING OCCASIONALLY FOR FIVE MINUTES. ADD THE WINE,COV AND SIMMER FOR 10 MINUTES. ADD THE CRABS,AND SALT TO TASTE,COVER AND SIMMER FOR ABOUT EIGHT MINUTESIN ALL. ( FOUR MINUTES ON EACH SIDE) SERVE THE CRABS AT ONCE ON HEATED PLATES. MAKES TWO SERVINGS. There are 9 layers to this dip so use a large dip platter or shallow bowl and spread in order given. Refried beans mixed with taco seasoning mix. Sour cream mixed with mashed avocados. Chopped onion. Sliced black olives. Chopped and drained green chilies. Grated montery jack cheese. Grated cheddar cheese. Chopped tomatoes. Alfalfa sprouts to cover top. Surround or serve with round tostado chips. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 *Note: Spinach should be blanched first, then well drained. Red peppers should be cut into 1" pieces and blanched. Lightly grease 8-inch springform pan. Roll out 3/4 pastry 1/4" thick and line bottom and sides of pan. Keep remaining pastry refrigerated. Heat oil and butter in large skillet. Add spinach and garlic and saute' 2 to 3 minutes. Season to taste with nutmeg, salt and pepper. Remove from skillet. Add red peppers to skillet and saute' briefly. Remove from heat and set aside. For omelets: Lightly beat eggs, herbs and salt to taste. In 7- to 8-inch skillet over medium heat, add 1 tablespoon butter and shake so butter coats bottom evenly. Pour in 1/2 egg mixture and stir briefly. As eggs start to set, lift edges so liquid can run under. When eggs are completely set, and top of omelet is no longer moist, shake pan and slide omelet onto warm plate. Repeat with remaining butter and egg mixture. To assemble: Position rack in lower 1/3 of oven and preheat to 350 degrees. Layer ingredients in prepared pan in following order: 1 omelet, 1/2 spinach, 1/2 cheese, 1/2 ham, and all red peppers. Repeat layering in reverse order, using remaining ingredients. Roll remaining pastry 1/4" thick. Cut out 8-inch circle. Place over omelet and seal well to pastry lining by pinching with fingers. With tip of knife, draw number of slices desired directly on pastry, or decorate with scraps of pastry. Brush with beaten egg. Place pan on baking sheet and bake until golden brown, about 70 to 75 minutes. Cool slightly. Release from pan and serve tourte warm, slicing with sharp, thin knife. hem on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. stick skillet combine 1/2 cup white water, the wine, onion, lemon juice and peppercorns; cover and cook over medium high heat until mixture comes to a boil. Reduce heat to medium-low; add salmon; cover and simmer until salmon flakes easily when tested with a fork - 5-6 minutes (depending upon thickness of the salmon). While salmon cooks, prepare horseradish sauce. In a small mixing bowl combine sour cream, horseradish, flour, mint and white pepper; stir to combine and Finely mince onion and garlic. Peel and grate potatoes. Place pork, onion, garlic, mace, sage, grated potato and raisins in large heavy pot. Cover with boiling water, about 2 cups/ Cook, uncovered over medium hear or till meat is no longer pink and water is abosorbed, 30 to 45 minutes. Stir frequently, reducing water if necessary to avoid boiling. Remove from heat and set aside to cool. Skim off excess fat. Preheat oven to 400F. Meanwhile prepare pastry. Line a pie plate with half of the pastry. Prick with fork and bake 10 minutes. Cool to room temperature. Pour coled meat mixture into pie shell. cover with top crust. Crimp and seal edges and cut vents to allow steam to escape. Bake 10 minutes. Reduce heat to 350F and bake 30 more minutes or till crust is light brown and filling is bublly. Serve hot. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie s For Crust: Combine flour, baking powder and salt in large mixing bowl. Measure in 2/3 cup cold shortening and cut into flour till mealy. Completely dissolve remaining 1/2 cup shortening in hot watrer (heat as necessary to dissolve). Cool. Add lemon juice and egg to water-shortening mixture. Mix liquid into flour mixture till dough leaves the sides of the bowl. Turn out onto lightly floured board and knead for about 1 minutes or till all flour is blended. Wrap in waxed paper, refrigerate for 1 to 12 hours. Roll out 2/3 of the dough and line a casserole dish. Reserve 1/3 for top crust. For Filling: Simmer meat and 1/2 cup water for 45 minutes. Add onion and seasonings and simmer for 15 minutes. Mix in mashed potatoes and cool. Place in bottom crust, top with remaining dough and slit crust. Bake at 400F for 30 minutes. For sauce: Simmer all ingredients except for flour, parsley and mushrooms for 1 hour. Add to sauce and stir till thickened, then add parsley and mushrooms Simmer for 10 minutes. Serve with tortiere. nions, cut in half 4.00ea n 11964 -- lengthwise 0.00 o 11964 Radishes, quartered 0.50c p 11965 Chocolate Alba 1.00ea a Saute' squash in butter until soft. Reduce heat and add corn, onions, salt, pepper and green chili. Mix well and add milk. Simmer until well blended. Add cheese and cover until cheese is melted. ne mayonnaise, lemon juice, parsley and basil. Place pasta in large bowl. Add mayonnaise mixture, chicken, artichokes and tabasco. Toss well. Garnish with almonds. For a decorative presentation, serve in avacado halves, in tomato cups or on lettuce leaves. Yields 6-8 servings. The caramel: Heat the sugar for the caramel in a small, heavy frying pan over low heat until it begins to dissolve. Shake the pan slightly (do not stir) until all the sugar has melted. Increase the flame and let the sugar bubble and color. Pour the caramel into the mold and quickly turn it around in all directions, tipping it up in a circular motion until the surface - bottom and 2 inches up the sides - has been lightly coated with the caramel. If the caramel thickens and becomes sluggish, gently heat the mold in a pan of hot water or over low heat, depending on the material, and continue the coating action. Set aside to cool. Put the milk, salt, sugar, and cinnamon or vanilla into a saucepan and bring slowly to a boil, stirring until the sugar has dissolved. Continue boiling slowly, taking care that it does not boil over, until the milk has reduced by about 2/3 cup. Set aside to cool. Place an oven rack on the lowest rung of the oven and heat to 325 F. Beat the eggs and yolks together and stir into the tepid milk. Pour the mixture through a strainer into the flan mold and place it in a hot water bath in the oven. Test after 2 hours with a skewer or cake tester; if it comes out quite clean, the flan is cooked. Remove from the oven, but allow to sit in the water bath for about 15 minutes longer. Remove and set aside to cool completely before refrigerating. hol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Melt margarine in open roasting pan in preheated 250 degree oven. Stir in seasonings. Gradually add cereals, nuts and pretzels, stir to coat evenly. Bake 1 hour, stirring every 15 minutes. Spread on absorbent paper to cool. Store in airtight container. 0.00 Olive oil 1/4 c + 2 tb 3.00 tb Pine nuts 4.00 Clove garlic fine chopped 1.00 ts Salt 0.25 ts Pepper 0.25 c Fresh bread crumbs Instr Beat together butter and sugar in small bowl with electric mixer until light and fluffy. Beat in egg, lemon peel, vanilla and salt. Gradually beat in flour until thouroughly incorporated. Add water, a few drops at a time, only until dough starts to come away from side of bowl. Wrap dough in plastic wrap. Refrigerate until firm, about 2 hours. Preheat oven to 350 deg. Lightly grease 4 cookie sheets. On lightly floured surface, roll out dough to 1/8" thickness. Cut out var-ious shapes using cookie cutters or homemade cardboard patterns, or free- hand. Reroll scraps and cut out. Make small holes with wooden pick if planning to hang cookies. Bake for 12 to 15 minutes or until beginning to brown around edges. Removecookies to wire rack to cool before decorating. Prepare icing: Beat egg whites in small bowl with electric mixer until foamy. Slowly beat in the powdered sugar. Continue to beat untion thick and creamy. Add just enough water to get a good spreading consistency. Tint with food coloring, if you wish. Spread evenly over cookies. Decorate with glitter, sprinkles, dragees and cinnamon red hots, if desired. lemon juice & tahini. Blend again. Add pepper & parsley & mix well. Put the mixture into an oiled mould & chill for 2 hours. Turn it onto a plate & garnish with tomato wedges or slices. Gail Duff, "A Book of Herbs & Spices" 9935 Ground nutmeg 0.12ts MICROWAVE: In lagre microwave safe bowl melt margarine on high 30-45 seconds. Stir in seasoning pack. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Microwave on high 3-3 1/2 minutes, stirring every minute. Spread on absorbent paper to cool. STore in airtight container. CONVENTIONAL: Preheat oven to 225 degrees. In a 2 quart baking dish melt margarine in oven. STir in seasoning pack. Gradually add cereals, nuts and pretzels, stirring until all pieces are evenly coated. Bake 30 minutes, stirring every 10 minutes. Spread on absorbent paper to cool. Store in airtight container. oft and add the garlic and onions. add the thawed peas, water chestnuts and shrimp. Cook on med. heat til shrimp are pink. Add the cup of liquid ingredients and stir until thickened and serve over cooked rice. Have additional soy for added taste. Good luck with all your recipes & have a great spring, Geri 0.00 kiwifruit strawberries papaya Or other fresh fruit in season Place egg whites and salt in large bowl; beat until loose and frothy. Add lemon juice, vanilla, cornstarch and continue beating. As you beat, gradually add sugar. Beat until stiff but notdry. Trace a circle the disired size on parchment paper and place on a cookie sheet. Pile the mmeringue into circle, making an indentation in the center. Preheat oven to 225F. Bake about 1-1/4 hours. Turn off oven and open door. Leave Pavlova in oven for another 1/2 hour. Take out before it turns brown. Cool completely and remove paper. Place on serving plate and decorate indentation with whipped cream and desired fruit pieces. Makes 6 servings. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "The incomparable lightness of traditional soda crackers results from the unusual techniques used in making them. Making soda crackers is easy, but it takes a relatively long time. The initial rise is 20 to 30 hours, which allows the dough to increase in volume without developing a pronounced yeast flavor. Since the dough will ferment to some extent during this time, alkaline soda is then added to neutralize the acids produced by that fermentation. The dough is then allowed to rest 3 to 4 hours to relax the gluten so the crakers will not be tough and chewy. Next, the dough is rolled in layers. It is definitely worth the extra planning it takes to make these crakers. If you take a few minutes to get started on a Friday morning, the dough can have its long rest until the next day. Then you can finish the mixing and let the dough rest again while you run your weekend errands, baking the crackers in time for Saturday dinner. 450~ F 9 to 11 minutes In a small bowl, combine the yeast with the sugar and warm water. Set aside until the yeast is fully dissolved, 5 to 10 minutes. Measure 3-1/2 cups of the flour into a large bowl. Stir in the yeast mixture and mix well. Place plastic wrap over the bowl and let the dough rest in a warm place for 20 to 30 hours. The plastic wrap keeps the dough from drying out during this long period. In a small bowl, dissolve the baking soda in the Tablespoon water. Place the baking soda mixture, buttermilk, salt, and shortening in the bowl with the dough and mix well. Mix in as much of the remaining 1/2 to 1 cup flour as necessary to form a stiff, nonsticky dough. Knead for a minute or two and then let the dough rest, covered with the plastic wrap, for 15 minutes. On a lightly floured surface, knead the dough for another few minutes, until it is smooth and springy to the touch. Place it in a large, clean, lightly oiled bowl and let it rest for another 3 or 4 hours, covered with plastic wrap. At last you are ready to roll. Preheat the oven to 450~ F. Punch the dough down and knead a few strokes. Divide the dough into 3 equal portions for rolling. Rolling may be difficult at first due to the elasticity of the dough. Give yourself a head start on the rolling by flattening the dough with your hands. Place your rolling pin in the center of the dough and begin. Soon the dough will relax and begin to roll easily. On a floured surface or pastry cloth, roll out to a rectangle approximately 1/4 inch thick and position so the long edge runs horizontally in front of you. Fold the left third of the dough over the center third. Likewise, fold the right third over the center. The dough is now in 3 layers with the seam running vertically. Give the dough a quarter turn so the seam now runs horizontally. Roll out again to a rectangle about 1/4 inch thick. Fold and turn the dough again as in the first step. You are now ready for the final rolling. Roll the dough out thinner this time, about 1/16 to 1/8 inch thick. If desired, sprinkle the top lightly and evenly with salt and roll over it lightly with the rolling pin. With a sharp knife, cut into 2-inch squares and place each one on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 8 minutes. Turn and bake an additional 1 to 3 minutes, or until lightly browned. Cool on a rack. Yield: 95-100. cepan saute leeks in butter until tender; usually about 4 minutes. Sprinkle in flour and cook one more minute, stirring with whisk. Remove from heat and stir in broth. Return to Use pousse cafe glass. Float creme de banana on creme de menthe, then float sloe gin. Serves :10 KeyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Brown ground beef lightly in oil; add onion and celery and cook until onion is yellow and celery is soft. Add tomato soup; rinse cans and add water. Add beans, spaghetti and seasonings; put in 9 1/2 x 13-inch baking dish. Bake at 350F until hot and bubbly. Grated cheese may be put on top last 15 minutes of baking. In another pan cook the garlic in a bit of the oil until it is soft. Add the anchovy fillets, and cook until Use a large saucepan and see that all the meat and vegetables are covered by water. Boil ingredients, except leek, together, and leave to simmer as long as you wish. Put the leek in 10 minutes before serving and let the cawl boil. Cawl was the dish most commonly served for dinner on the farm during the winter months, in the counties of South and West Wales. The broth itself would be served in basins or bowls, with bread, and the meat and vegetables served as a second course. Tregaron is a small market town in the heart of Ceredigion now famous for its poney trekking. Croeso Cymreig. r until crisp-tender. To Microwave: Place beans (pieces) and 1/2 cup water in 1-1/2-quart microwavable casserole. Cover tightly and microwave on high 9 to 12 minutes, stirring every 5 minutes, until crisp-tender. Let stand covered 5 minutes; drain. 7985 Shredded coconut 0.75c * if using self-rising flour omit Baking powder and salt. The jelly roll was created during the Depression because inexpensive,. Heat oven to 375 degrees. Line jelly roll pan, 15-1/2 X 10-1/2 X 1 inch, with cooking parchment paper, aluminum foil or waxed paper generously. Beat eggs in small bowl on high speed about 5 minutes or until very thick and lemon colored. Pour eggs into medium bowl. Gradually beat in granulated sugar. Beat in water and vanilla on low speed. Gradually add flour, baking powder and salt, beating just until batter is smooth. Pour into pan, spreading to corners. Bake 12 to 15 minutes or until wooden pick inserted in center comes out clean. Immediately loosen cake from edges of pan and invert onto towel generously sprinkled with powdered sugar. Carefully remove paper. Trim off stiff edges of cake if necessary. While hot, carefully roll cake and towel from narrow end. Cool on wire rack at least 30 minutes. Unroll cake and remove towel. Beat jellies and preserves slightly with fork to soften. Spread apricot preserves lengthwise down one-third of cake, mint jelly on next one-third, and strawberry jelly on remaining cake. Roll up and sprinkle with powdered sugar. 10 SERVINGS; 205 CALORIES PER SERVING. Put in the beans & garlic. Stir until the garlic begins to brown. Mix in the nuts & thyme & remove the pan from the heat. 000011 7986 Molasses 0.25c Mix 1/2 cup sugar, the cornstarch and salt in 3-quart saucepan; gradually stir in milk and wine. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Gradually stir at least half of the hot mixture into egg yolks; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in butter and vanilla until butter melts. Cover and refrigerate at least 3 hours. Soak almonds in hot water about 3 minutes; drain. Carefully cut almonds lengthwise in half with sharp knife. Split ladyfingers lengthwise in half; spread each half with raspberry preserves. Layer in 2-quart serving bowl 1/4 of the ladyfingers (cut sides up), 1/4 cup of the halved almonds, half of the raspberries and half of the pudding; repeat. Arrange remaining ladyfingers around edge of bowl in upright position with cut sides toward center. (It may be necessary to gently ease ladyfingers down into pudding about 1 inch so that they remain upright. ) Cover and refrigerate 30 minutes. Beat cream and 2 tablespoons sugar in chilled small mixer bowl until stiff; spread ocer top of dessert. Garnish with remaining almonds and reserved raspberries. NOTE: Do not use soft-type margarine in this recipe. nd cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. Print bake at 350F for 30 minutes or until bacon browns. These freeze well. thaw before cooking. Yields 50. Notes ********** RECIPE ENDS ******** hey open. Discard unopened mussels. Parboil tripe for about 30 minutes. Drain & cool. Slice up tripe into 1/2" wide pieces. Saute very quickly in a little of the oil in a large frying pan. Saute in a little of the oil the carrots, celery, onion, parsley & garlic. Add the tomato sauce, beef stock and wine. Add the seasonings and lemon peel. Simmer the sauce for a few minutes, and then add the tripe. Cook it on top of the stove, covered, for 1-1/2 hours or until tender. Or bake it in a moderate oven. When ready to serve, sprinkle on the Parmesan or Romano. Serve with pasta. together in dish. Bake in moderate oven for 30 minutes, reduce to slow and cook for further 15 minutes. Meanwhile dissolve sugar in water over heat, add lemon juice and orange water and bring to the boil. Boil for 15 minutes, stir in rose water and cool. Spoon cool thick syrup over hot pastries. Leave until cool and sprinkle pistachio nuts in centres of pastries if desired. Note: If you are not used to working with phyllo pastry, then it is advisable GARNISH: fresh parsley sprigs, steamed broccoli florets, or steamed asparagus spears, optional. Boil a large pot of water; cook noodles until al dente. While noodles are cooking, in a med mixing bowl, combine remaining ingredients except Cheddar cheese and paprika. When noodles are done, drain well. Return them to pot. Pour in sauce mixture and toss well to coat. Pour mixture into a microwave-proof casserole dish. Sprinkle with grated Cheddar cheese; top with paprika. Heat in microwave, high setting, for 3 minutes, to melt cheese and heat through. Top with garnish. 4 - 6 Servings. VARIATIONS: - stir in steamed vegetables : - serve over a bed of steamed spinach : - bake in oven at 375 deg F for about 25 minutes. Though it takes longer, the crispy edges are delicious! Fill slits and cavity with allspice paste. Heat remaining oil in large wide skillet over medium high heat until almost smoking. Carefully place fish in hot oil so they are not touching each other. Tilt pan and usi Microwave: * Microwave all but 3 squares of the chocolate with 1/4 cup of milk in large microwave-safe bowl on High (100%) 1 1/2 to 2 minutes or until chocolate is almost melted stirring until chocolate is completely melted. * Beat in cream cheese, sugar and remaining milk until well blended. Gently stir in whipped topping until smooth. Spoon into crust. Freeze until firm, about 4 hours. * Remove from freezwer. Let stand about 30 minutes at room temp or in refrigerator until pie can be easily cut. *Microwave remaining chocolate squares on High 30 to 60 seconds or until chocolate is almost melted, stirring once. Stir until chocolate is completely melted. Drizzle over pie. Store any leftover pie in the freezer. * Makes 8 servings. Range top: Heat chocolate and 1/4 cup milk in 3 quart saucepan over very low heat: stir constantly ntil chocolate is just melted. Remove from heat. Continue as directed. NOTE: Makes 2 pies for 16 servings. Prep time: 15 minutes plus freezing, Microwave cooking time: 3 minutes. c Mayonnaise 1.00 c Sour cream 0.25 c Bacon bits 0.25 c Horseradish Instructions: Stir all ingredients until well mixed. Cover; chill. Makes 2 cups. Notes ********** RECIPE ENDS ******** 0.00 Triangles of fried bread Instructions: Slice the mush Calories per serving: Number of Servings: 16 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS +++* 1. Heat the cream almost to a simmer in a heavy medium-size saucepan. Remove the cream from the bowl, and divide it among three mixing bowls in these amounts: 1-1/4 c, 1 c. , 3/4 c. Stir the bittersweet chocolate into the 1-3/4 c. cream, whisking until smooth. Stir the milk chocolate into the 1 c. cream, whisking until smooth. Stir the white chocolate into the 3/4 c. cream, and add the seeds from the vanilla bean; stir until smooth. Cover the three bowls loosely and refrigerate until the mixtures are thick but still pourable, 3 hours. Line a 8-1/2 x 4-1/2 in. loaf pan with aluminum foil. Leave some foil above the edge of the pain. Transfer the white chocolate mixture to a mixer bowl, and beat until it forms soft peaks--be careful not to overbeat it. Beat the last two or three strokes by hand; the mixture should be thick and firm. Scrape it into the prepared pan, smooth the top, and chill it in the freezer for 5 minutes. Repeat the beating process with the milk chocolate mixture and spread it over the white chocolate mixture in the loaf pan. Smooth the top, and freeze for 5 minutes. Repeat again with the bittersweet chocolate. Spread it over the milk chocolate mixture, smooth the top, and cover with plastic wrap. Refrigerate until firm, 3 hours. Lift up the foil to unmold the terrine. Remove the foil and cut the terrine into 1/2-in. thick slices. Spoon a pool of chocolate sauce onto each plate, and arrange a slice on top. Let stand 5 minutes before serving. @}h* \= Calories per serving: 160 Fat grams per serving: 9 Approx. Cook Time: 50 Cholesterol per serving: 9 Heat oven to 350F. Grease bottom only of 13x9-inch pan. In large bowl, combine all brownie ingredients. Beat 50 strokes by hand. Spread in greased pan. Bake at 350F for 30 minutes. Remove from oven. Meanwhile, in small bowl combine 1/4 c. butter and brown sugar; beat until light and fluffy. Add 1 egg, 2 t. coffee granules and 1 t. vanilla; beat until well blended. In medium bowl, combine walnuts and chopped chocolate. Add brown sugar mixture; blend well. Spoon and carefully spread over partially baked brownies. Bake an additional 17 to 20 minutes or until light brown. In small saucepan over low heat, melt chocolate chips and 1 T butter, stirring constantly until smooth. Remove from heat. With wire whist, stir in 1/8 t. coffee granules and enough milk for drizzling consistency. Drizzle over warm brownies. Cool completely. Cut into bars. Mix together, put int triscuits. Bake 15 minutes at 350 degrees. hoke Bundles Serves :30 KeyWords :Holidays Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 "This simple cracker provides a good way to taste the complex flavor of triticale. The cracked wheat adds texture and crunch. Add a few of these crackers and some sliced Swiss cheese to your family's lunch pails. 350~F. 20 to 25 minutes Preheat the oven to 350~F. Combine the flour and salt in a large bowl or in the food processor. Blend in the oil until mixture resembles coarse meal. Add the cracked wheat and mix well. Slowly stir in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch. With a sharp knife or a cookie cutter, cut the dough into desired 2-inch shapes. Place on an ungreased or parchment-lined baking sheet. Bake for 20 to 25 minutes, turning over after 10 minutes. Make sure these crackers get medium brown to bring out their flavor. Cool on a rack. Yield: 60-7 5. VARIATION: For a more delicate cracker, roll the dough thinner, to 1/16 inch, and reduce the baking time slightly. n on paper towels and refrigerate until serving time. Reheat on baking sheet at 350 degrees for 10 minutes or until hot. Notes ********** RECIPE ENDS ******** outs, green onion and garlic. Drain the mushrooms, squeeze out as much water as possible, remove the stems and chop the caps finely. Add to the pan and stir fry for 1 minute, then add the soy sauce, sesame oil, salt and pep Cream the butter and sugar. Stir in egg yolks and whole egg; blend. In a separate bowl, sift all dry ingredients except the confectioners' sugar; add to creamed mixture, alternating with buttermilk. Stir to mix all ingredients. Cook by dropping spoonsfuls of dough into 375 degree F deep fat. Fry a few at a time, to keep fat temperature constant. Turn to brown on all sides. Drain on paper towels; sprinkle with confectioners' sugar. 0.00--------- Arrange half the bread in the bottom of a greased 9-inch square baking pan. In a bowl, toss the bananas, coconut, and lemon juice; distribute evenly over the bread layer, and top with the remaining bread. In a bowl, beat the eggs and brown sugar. Beat in the half-and-half, milk, and vanilla to blend thoroughly. Pour over the bread, and press the bread down slightly to saturate it completely. Bake in a 400F oven until the bread is browned and the custard is set, 45-55 minutes. Cool slightly. Dust with powdered sugar, and garnish with additional banana slices. Serve warm. Top with whipped cream or vanilla ice cream, if desired. ith aluminum foil, and drop dough on in small spoonfuls, leave 2" between each. Bake 11 minutes. 7791 Piece dried licorice root 1.00 7791 (opt) 0.00 Place carrots in a saucepan. Add water to cover; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until crisp-tender; drain. Combine pineapple, cornstarch, and ginger in a medium saucepan; bring to a boil. Reduce heat to low, and cook, stirring constantly, until thickened. Add carrots, and cook 1 minute or until thoroughly heated, stirring occasionally. Submitted By WAYNE LONG On FRI, 11-12-93 (20:48) ing water for 1/2 hour. Bake at 425 degrees F for 15 to 20 minutes. Cream margarine, sugar and coconut rum, beat in flour until blended. Stir in nuts. Pat into 10 x 15 pan. Bake at 350^F for 10 minutes. Cool. CHEESE LAYER: Beat cheese, sugar, eggs and coconut rum until creamy. Stir in pineapple. Pour on baked crust. Mix nuts and coconut. Sprinkle over all. Bake at 350^F for 20 minutes. Cool. Cut into bars. r :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 * 4 oz each, skinned, boned, cut into 1 1/2" pieces ** seeded, and cut into 2" pieces Combine lime juice, vegetable oil, and honey in a shallow dish. Add chicken; toss gently. Cover and marinate in rfrigerator 8 hours or overnight, stirring occasionally. Remove chicken from marinade, reserving marinade. Alternate chicken, onion, pepper, papaya, and pineapple on 6 (12") skewers. Coat grill rack with Pam; place rack on grill over medium-hot coals. Place kabobs on rack, and cook 15-20 minutes or till done, turning and basting frequently with reserved marinade. PER SERVING: 222 calories, 2 6. 6 g protein, 5. 7 g fat, 1 6. 4 g carbohydrates, 70 g cholesterol, 1. 5 mg iron, 66 mg sodium, 36 mg calcium. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. * Cooked and cubed In a bowl, combine chutney, curry, and mayonnaise. Combine all other ingredients in a separate bowl. Stir curry, chutney, and mayonaisse mixture into the chicken mixture. Serve on watercress or lettuce leaves, with slices of avocado. Bring to the boil and simmer for 10 minutes. Drop the trout into simmering water. Simmer for 5 minutes. Drain the trout and serve TROPICAL CUSTARD These can be either eaten warm from the microwave or made ahead, refrigerated, and then eaten cold. Preparation Time: 2 minutes Cooking Time: 13 minutes Grease six 5 or 6 oz custard cups. Drain pineapple juice into glass measure. (there should be 1/3 cup) In a small microwave safe bowl, use whisk to combine milk, pineapple juice and cornstarch. Microwave on Hgh 3 minutes or until thickened, stirring after each minute. In vowl use the whisk to beat eggs until frothy. Add pineapple, 2 tbsp of the apricot preserves, and ginger. Gradually stir warm milk into eggs. Divide ixture evenly among custard cups, pouring about 1/3 cup mixture into each cup. vegetables add to the snack. If you prefer English muffin can be used in place of the corn muffin. Preparation Time: 2 minutes Cooking Time: 3 minutes 1 can (8 oz) vegetarian beans in tomato sauce 1/4 cup frozen corn kernels 1/4 tsp chilli powder 1/4 tsp dried oregano 1 corn muffin 1/4 cup shredded cheddar cheese 1 green onion, sliced (optional) Green-pepper rings, cherry tomatoes, and avacado slices, for garnish (optional) In small microwave safe bowl, combine beans, corn, chili powder, and oregano. Microwave on High 2 1/2 minutes stirring once, until heated through. Stir corn muffin lenghtwise into 4 pieces. Spoon bean mixture over muffin slices. Top with cheese and green onion, then garnish with green-pepper rings, cherry tomatoes and avacado slices if desired. Yield:2 servings Nutrition per serving:225 calories; 11 grams protien;7 grams fat; 36 marinating in garlicky yogurt tenderizes, moistens and adds deep flavor, so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or Arab flatbread and fresh yogurt. Put the salt in a wide, shallow non-reactive bowl with the garlic and mash them together until you have paste. Add yogurt, lemon and pepper. Skin the chicken breasts, remove all visible fat and separate the halves. Bend each backward to break the bones so the pi Makes 4 servings almonds Bananas make this rich and creamy. Puree the bananas with the yogurt, brown sugar, rum, lime juice, and nutmeg by churning about 1 minute in a food processor. Spoon into an 8 x 8-inch pan, cover with plastic food wrap, and freeze 2 to 3 hours until firm around the edges and almost firm in the middle. Churn 10 seconds in a food processor until fluffy, return to the pan, fold in the almonds, and freeze until firm. :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Tropical Quesadillas Combine banana and lime juice in a bowl: toss gently. Place 1 tortilla in a non-stick skillet. Arrange 8 banana slices on half of the tortilla; top banana with 1 1/2 tsp. green chile peppers and 2 tblsp. cheese. Place skillet over medium heat until hot. Fold unfilled half of tortilla over banana topped side. Cook 30 seconds. Turn tortilla over and cook 30 seconds or until crisp. Repeat procedure with remaining tortillas. Cut each tortilla into 4 wedges. Serve warm. Yield: 16 appetizers (about 57 calories each) me. Notes ********** RECIPE ENDS ******** be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white pa *substitute: 1 cn (8 ounces) pineapple chunks, Drained Mix fruit in bowl. Shake remaining ingredients in tightly covered container Pour over fruit and toss. 6 SERVINGS (2/3 CUP EACH)from the water and place them in a sieve to drain. Heat the oil in a pot. When hot, add the leek and sliced onion, and cook over medium heat for about 5 minutes, until they Put 1st three ingredients in a non-reactive pan. Simmer for about 10 minutes. I skipped this step as I didn't use figs. I just simmered and then wisked in the honey and mustard. Reduce by half. Brush on butterflied trout and broil. We've done it on the grill too. Don't cook it to long. I f you use the figs, take them out after you steep them for about a half hour. Put them back in AFTER the reduction, enjoy, This is from TIME-LIFE, HEALTHY HOME COOKING, Fresh Ways With Fish and Shellfish. We first used it on trout and it is super and easy, and as a bonus, low in calories. the mixture will become too foamy.) Stir the puree into the reserved juices. You should have about 7 cups. The hot soup can be served immediately, either plain or with croutons. FOR COLD SOUP: Cool the soup and stir Fresh rainbow trout - cleaned; head and tail left on. Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter. Wrap the fish in a long rasher of bacon. Enclose in foil and bake in a hot oven for around 25-30 minutes. Open top of foil and shape like a boat, paint with a little butter and serve. Serve with boiled potatoes and plain fresh vegetables. This dish used to be baked in an open fire with the fish encased in mud. Anthony Crowter, Cae Nest Hall Hotel, Llanbedr Merionnydd, N. Wales well as the white part of the vegetables, after trimming them first, of course, to eliminate any damaged or wilted sections. The green leaves lend color as well as taste and texture to the soup. Notes ********** RECIPE ENDS **** In a wide frying pan, melt butter over medium-high heat; add mushrooms and saute, stirring frequently, until golden and brown (about 5 minutes). Stir in parsley, then remove pan from heat and lift mushrooms from pan with slotted spoon. Arrange evenly to cover bottom of a large warm serving platter; keep warm. Set pan aside. Wipe fish with damp cloth, inside cavities and outside. Coat fish with flour; shake off excess. Arrange in single layer on wax paper within reaching distance of range. Return pan to medium heat; add salt to remaining butter. Place in pan as many fish as will fit without crowding. Cook, turning once, until fish is lightly browned and flakes readily when prodded with a fork. For a 1-inch fish allow 10 minutes total - 5 minutes on each side. When fish is done, remove from pan and arrange on top of mushrooms; keep warm. Repeat process with remaining fish. After removing last fish, add lemon juice and cream to pan; bring to a boil, stirring and scraping to blend with pan drippings. Spoon immediately over fish and mushrooms and serve. kes; set aside. Grease 12 inch ty 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. This delicious dish can be prepared for a noon campfire if the camp itself has a blender or food processor in its kitchen or prepare before the trip at home. If the fish is to be a sizable one, be sure to take enough foil in one piece; if the servings are to be individual for each guest, then cut the foil accordingly. Clean the trout and sprinkle inside and out with lemon juice, salt, pepper and herbs. Put vegetables through the food processor, mix well and strain. Saute vegetables in butter until they are soft, and stuff each fish before wrapping loosely in foil. Place in ashes or on cookie sheet in 450 degree oven for 15-20 minutes. Serve. Notes ********** RECIPE ENDS ******** In cooking the crepes, before filling and rolling up with the trout mixture, a 6-inch skillet is handy. Makes 20 crepes. NOTE: To make crepes, mix the ingredients for the batter together thoroughly and let rest for at least 1 hour. Brush skillet with a little butter, heat until almost smoking, and pour enough batter to thinly cover bottom of pan after it is tipped to spread evenly to edges. Cook over medium heat, turning when bubbles appear on surface; cook other side until lightly browned. Repeat, making 20 crepes in all, set aside. Cook and stir onion and garlic in butter until onion is tender. Remove from heat. Blend in flour, salt, and pepper. Cook over low heat, stirring, until mixture is bubbly. Remove from heat. Stir in milk and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in trout pieces. Fill each crepe with 2 tablespoons filling. Heat crepes at 350 degree oven for 10 minutes. Serve crepes topped with remaining filling. 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. Place the fish in an oven dish and add salt and pepper to taste. Pour two cups of wine over the fish. Cook in hot oven about 25 minutes. Add a little more melted butter, stir in and cook for another 5 minutes. 1/2 botle White wine Method: 1. Clean the trout. The incision in the belly should be as small as possible consistent with the requirement to remove the entrails and clean. Inside the cleaned trout place the chopped herbs and a tablespoon of butter. Place the fish in an oven dish and add salt and pepper to taste. Pour two cups of wine over the fish. Cook in hot oven about 25 minutes. Add a little more melted butter, stir in and cook for another 5 minutes. ven Temp:0 As every angler knows, skillet-size brook, brown, and rainbow trout are never more tasty than when prepared this way. Can there be any tastier dish than the one that comes from this happy marriage of fresh trout and butter? But for best results, a few words of warning: a basic rule of fish cookery is that fish, unless deep fried, should be cooked slowly. Yet, at the same time, one wants the flesh moist but with the outside golden brown. Furthermore one wants to be able to serve trout whole, not in broken chunks, the result of sticking. One other word: since trout are delicately flavored, I do not "flour" trout with cornmeal but with flour. However, either way, the trout will be delicious. Salt, pepper and coat the trout by rolling them in the flour. Melt the butter in a big iron skillet. When the butter is hot (over medium heat) but has not yet shown color, lay in the trout and turn the fire low. A steady, low heat will do two things: cook the trout slowly and at the same time brown the trout. You must police the process continuously, and it will take 15-20 minutes, depending on the size of the trout. Just as soon as the flour coating has set on the down side, loosen each trout from the skillet, shaking the skillet gently to keep the slow browning trout free. After 10 minutes of slow browning, turn each trout carefully and repeat the above process. When you serve the trout, pour a bit of the butter over each and garnish with a sprig of parsley and a wedge of lemon. SAUTEED QUICK MEUNIERE If you wish, add a couple of pats of butter to the skillet after the trout has been served, melt them, squeeze in a tablespoon of lemon juice, turn up the heat, and stir. Then pour this lemon-butter sauce over each trout. 1.00c m 12556 Sugar 0.25c n 12556 Kirsch If you'd like to serve the trout as a fish course in aspic, let the trout cool in the liquor, then remove and drain the trout. Strain the liquor the trout were simmered in, add to it the tomato sauce, and over fire stir in the gelatin. Stir over low heat just until the gelatin melts. Set gelatin liquid in refrigerator until it cools but is not as yet "set. " Arrange trout in a flat dish, pour over them the aspic, and allow to set. Arrange parsley and then lemon slices around the trout and serve. ctioners' sugar 2.00tb s 12556 Semisweet chocolate bar (1) 8.00oz t 12557 PUDDING BATTER --------- 0.00--------- a 12557 Semisweet chocolate 6.00oz b 1 Mix the vegetables together. In a large skillet or wok heat oil, then toss in the vegetables and stir fry for 2 minutes. Add the eggs and soy sauce and continue to toss and cook for another minute until eggs begin to coagulate. Stuff each of the 4 trout with one-fourth of the vegetable mixture--the filling will expand the opening by about an inch. Wrap 2 slices of bacon around each trout, tucking the ends under the trout. Bake in a large baking dish so trout are not touching in preheated 500 degree oven about 15 minutes, until skin is crisp and the fish is opaque to the bone. Test after 12 minutes. Vegetables will remain crisp. eyWords : Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Preheat oven to hot (400). Sprinkle the trout inside and outside with salt and pepper. Crush the garlic and thyme together to make a paste. Put some of the paste in each fish. Place one bay leaf in the interior of each fish. Neatly wrap the fish in bacon, using 2 slices for each fish. Oil a baking dish large enough to hold all the trout and arrange them in it. Sprinkle with melted butter and bake for 10 to 15 minutes, or until bacon and fish are done. Baste the fish as they cook. Transfer the fish to a warm serving platter and sprinkle with lemon juice and parsley. Serve, if desired, with buttered boiled potatoes sprinkled with parsley. The New York Times Menu Cook Book, by Criag Claiborne, Harper and Row, NY, 196 6. 0.00 Kitchen twine Instructions: Toast the health and good fortune of family and friends with this holiday drink, the origins of which date all the way back to thirteenth-century England. Rinse the trout inside and out in cold water and pat dry. Using a pair of kitchen shears, cut off the fins. Put the trout in a dish and add the milk. Turn the fish to coat with the liquid. Remove each trout and dredge in flour seasoned with salt and pepper to taste. Shake to remove excess. Heat the oil in a skillet and add the trout. Cook over moderately high heat about 4 to 5 minutes or until golden brown on one side. Turn and cook until golden brown on the other side. Let cook until the trout are cooked throughout. As the fish cook, baste with the oi in the skilet. The total cooking time is about 10-15 minutes. Transfer the fish to a warm serving dish. Sprinkle with the cubed lemon. Pour off the fat from the skillet and wipe it out. Heat the butter until it starts to brown. Add the capers. Cook about 15 seconds and pour the butter sauce over the fish. Serve sprinkled with chopped parsley. 12463 Salt 1.00ts Cream together the garlic puree and butter. (This may be done days in advance and refrigerated. Bring to room temperature before using). Combine the yeast with 1/2 cup warm water in large bowl. Stir with a fork or small whisk. Add an additional 2 1/2 cups water. Add salt. Stir in the flour, 1 c at a time, beginning with the whole wheat. Use a whisk until the dough becomes stiff, then switch to a wooden spoon. Turn the dough onto a well floured work surface. Knead rhythmically for 10 to 15 minutes, until the dough is smooth, springy, nonsticky, and elastic. Add more flour as you knead if necessary. The dough is ready if you can poke to fingers into it and the resulting indentations spring back. Cover the dough with a cloth and let rest while you wash, dry and generously butter the bowl. Knead the dough a few more turns, then form it into a ball and place it in the bowl. Turn it to coat with butter. Cover the bowl and put it in a warm, draft-free place until the dough has doubled in bulk, about 1 1/2 hours. It has risen sufficiently when you can gently poke a finger into the dough and the hole reamins. (Don't poke too enthusiastically or the dough will collapse. ) When doubled, flour your fist and punch the dough down. Knead it a few times and then let it rest. Sprinkle 1 large or 2 small baking sheets with a liberal amount of cornmeal. Divide the dough into 3 equal parts. While you work with 1 piece, keep the other 2 covered. Flour your work surface. With a rolling pin, roll each piece of dough into a rectangle approximately 14-inches long X 7-inches wide. Spread it with softened garlic butter. Roll the long edge toward the opposite long edge, as if you were rolling up a rug. Pinch ends closed. Place loves on the baking sheets. With a sharp knife or razor blade, slash the loves lightly at 2-inch intervals. Cover with a cloth and place in a warm draft-free place to rise until doubled, about 1/2 hour. Meanwhile preheat oven to 400 degrees F. Bake for 35 to 40 minutes with a pan of boiling water on the oven floor. Spray loaves with water several times during the baking process. (This helps the bread form a thick crusty shell. ) To test for doneness, rap the loaf with your knuckles. The loaf should sound hollow. Cool on wire racks, but the loaves are delicious eaten warm right out of the oven. tions: Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you ha With a serrated knife or thread, cut cake into two layers and place one layer in a 9 inch springform pan. In a double boiler, over hot water, melt chocolate and fondant. Or, use a microwave oven to melt the ingredients, allowing 12 minutes for chocolate, 20 seconds for fondant - medium power. Heat 1/2 cup cream to lukewarm. If using a microwave, allow 30 seconds. Beat the remaining chilled cream until it forms soft peaks; set aside. In a large bowl, combine warm cram with fondant and melted chocolate. Stir until ingredients are evenly blended and the temperature is reduced to lukewarm. Beat the soft chocolate mixture and gradually incorporate the whipped cream. Spoon one-half of the creamy chocolate mixture over cake. Top with second layer of cake. Complete by spreading the second half of the chocolate mixture over top. Refrigerate the cake for 8 to 12 hours. Serve chilled with whipped cream and chocolate curls. Serves 16. This dish is basically trout poached in a vegetable court bouillon flavored with a cut-up trout. It is a lovely way to offer the delicacy of trout, and can be either a fish course, if the trout are 6-8 inchers, or a main course if the trout are 10-11 inchers. As a fish course for a game dinner serve the trout cold ( in an aspic if you wish-see below). In a big saucepan or deep skillet with lid melt the butter and saute' the vegetables until the shallot is just soft. Add the single cut-up trout and the remaining ingredients (except whole trout), bring to a bubble, and simmer for ten minutes or so. Add the dressed whole trout, cover, and simmer slowly for about 20-minutes. If the dish is a main course, remove the fish, drain, and serve immediately with melted butter and lemon juice or herb butter. If the dish is just a fish course, allow the fish to cool in the liquor and serve the drained trout with a slice of lemon. Using a pair of kitchen shears, cut off the fins from the back and sides of the trout. Leave the head and tail intact. Using a long needle such as a trussing needle, run a string through the eyes of the trout, then the tail. Tie the head and tail together. This is simply for appearance. When trout are freshly caught, they are killed and dressed and dropped into boiling water immediately. These trout will curve naturally through muscle and nerve reaction. Combine the water and vinegar in a fairly wide casserole. There should be enough liquid to cover the trout when they are added. Add the bay leaf, salt and peppercorns. Bring to the boil and simmer for 10 minutes. Drop the trout into simmering water. Simmer for 5 minutes. Drain the trout and serve with lemon wedges and hot melted butter or Hollandaise Sauce. The New New York Times Cookbook, by Craig Claiborne with Pierre Franey, Times Books, NY, 197 5. #/TI:DT|h Servings: 8 Lightly brush bread slices with melted butter. Place bread in greased 2 1/2 quart, 4-inch deep baking pan or souffle dish. Sprinkle bread with currants and set aside. Bring whipping cream and milk to boil in small saucepan. Remove from heat. Whisk in chopped chocolate until melted. Whisk together sugar, egg yolks, and vanilla. Beat cream/chocolate mixture into egg mixture, blending well. Pour over bread slices and currants. Let stand 30 minutes to allow bread to soak up liquid. Cover pan with buttered foil and place in larger pan filled halfway with warm water. Bake at 350 degrees 45 minutes to 1 hour, or until knife inserted in pudding comes out clean. Cool slightly. Serve with whipped cream, if desired. 0 c Mayonnaise 0.00 Tortilla chips for dipping Instructions: In a small mixing bowl combine artichokes, cheese, peppers and mayonnaise. Transfer mixture to an 8 inch r Line three baking sheets with parchment paper or grease and flour sheets. Using a six inch plate, trace two circles on each sheet,leaving one inch between each circle. In large bowl, whisk together egg whites, sugar, flour, butter, water and vanilla just until blended. Using three tablespoons batter for each cookie, drop on to circles on prepared baking sheet. With metal spatula, gently spread batter as thinly as possible to fill circles. Bake one sheet at a time in upper half of 400 F oven for 6-8 minutes or until edges are just beginning to brown. Remove baking hseet from oven and place on rack. Using metal spatula, immediately lift one cookie and place on to lightly greased inverted tall glass about 1-1/2 inches in diamter. Working quickly,lightly shape warm cookie with fingers to creat fluted effect. Let cool completely on glass. Repeat with remaining cookies. If cookie is too firm to mould, return to oven for 15-30 seconds or until softened. (Cookie shells can be stored in airtight container for up to two day. Recrisp in 275F oven for one minutes. TIP: It is important to work quickly when shaping tulip shells because they're easiest to handle while still warm. If possible, line baking sheets with parchment paper for easy removal of the cookies. q 12454 Carrots 0.00 r 12454 GARNISH --------- 0.00--------- In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal. ) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern). arch 1.00tb g 12455 (13 3/4 oz) single strength Peel eggs and mash real well with a regular dinner fork (more or less mince them). Peel avocado and squeeze 1/2 lemon on it to keep from discoloring. Then mash real well with fork. Mix these two ingredients real well. Drain water from tuna and mix with onions, eggs, avocado, dill pickles or relish, salt, Louisiana hot sauce, and mayonnaise. Serve over lettuce. 0.00 k 12455 Chopped parsley Drain tuna. Tear lettuce into bite-sized pieces. Core apple and cut into eight wedges. Cut each wedge crosswise into 4 or 5 chunks. Each apple piece will still have peel on one edge. Red apples look especially nice. Combine tuna, lettuce, apple and chopped celery. Add optional ingredients as desired. Add Thousand Island dressing and toss until well blended. Serve with crackers or specialty bread. :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Spray 1 quart casserole with cooking spray. In 2 quart saucepan melt 1/4 cup of the margarine over medium heat. Add onion; saute 3 minutes. In small bowl stir corn starch, milk and hot pepper sauce until smooth; add to onions in saucepan. Add bouillon cubs. STirring constantly, bring to a boil and boil 1 minute. In large bowl combine sauce, tuna, broccoli, elbow macaroni and 1 cup of the cheese. Turn into prepared casserole. In small bowl combine bread crumbs, remaining 1/4 cup cheese and remaining 1/4 cup margarine, melted; sprinkle over casserole. Bake in 350 degree oven 25 minutes or until topping is lightly browned. Pass assorted crackers. Notes ********** RECIPE ENDS ******** for 2 to 3 minutes. Add cauliflower & chilies & stir well. Add about 1/4 c water. Continue to cook Mix eggs, tuna, cheese, green pepper, onion, mustard and mayonnaise. Fill buns with tuna mixture. Place on serving plate. Microwave uncovered on high (100%) until filling is warm, 1 1/2 to 2 mins. p-_{=& Mix up the soup and water and add all the other ingredients, but save a few of the noodles for garnishing the top. Put in a baking dish you've buttered first. Put the garnishing noodles on top and bake without a cover at 375 degrees for 20 or 30 minutes. My husband relaly likes this tuna casserole better than any other. I hope you enjoy it. Cindy This is a good meal to serve 2-4 people and maybe have some leftovers. Prepare macaroni by boiling it in water for about 10 minutes. Drain macaroni then add the cheese, milk and tuna. Heat over low light in a pot. Add additional milk if the macaroni starts sticking to the pot. p-_{=& Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes 3 The old Saturday afternoon standby. Drain canned tuna fish by holding the lid as you tilt the can. Spread tuna on a piece of bread. Add a couple slices of tomato, then cheese on top. Broil the sandwich "open face" about 8 inches from the heat until the cheese melts and tuna is hot. p-_{=& Fat grams per serving: Approx. Cook Time: :10 Heat oil in wok . Add apple and stir fry over medium heat, 1-2 minutes. Stir in curry powder. Add tomato sauce. Bring to a boil, add juice and tuna. Stir till heated. Serve over hot cooked rice. Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Heat oven to 400 degrees. Grease square baking dish,8 x 8 x 2". Cook onions and margarine in 10" skillet over low heat,stirring occasionally,until onions are light brown. Sprinkle tuna,1 cup of the cheese and the onions in dish. Beat baking mix,milk,pepper and eggs with wire whisk or hand beater until almost smooth,about 1 minute. Pour into dish. Bake until knife inserted in center comes out clean,25 to 30 minutes. Top with tomato slices and remaining cheese. Bake until cheese is melted,3 to 5 minutes. Cool 5 minutes. Serves 6 to 8. heese, cheddar cheese, mustard, Worcestershire, garlic powder, and salt in a mixer bowl and beat at low speed just until well mixed. Stir in the pecans and currants. Taste and adjust seasoning. Refrigerate the cheese mixture for 30 minutes or until slightly firm, then shape into a ball. Saute onion in shortening until golden brown. Mix onion, milk, crumbs, eggs, poultry seasoning, parsley, salt, pepper, and tuna. Shape into 6 mounds in large shallow baking dish. Mix soup, curry powder and paprika. Pour around tuna mounds. Top each mound with olive slices. Bake uncovered for 45 minutes at 350 F. S ******** You can refrigerate this dish after putting it together and before baking it, but if it is chilled, slightly increase the baking time. Cook noodles according to directions; drain and set aside. Meanwhile, drain and flake tuna; set aside. Melt margarine, then toss with bread crumbs. Set aside. In a large saucepan combine frozen green beans, mushrooms, onion, green or swet red pepper, celery, bouillon granules, garlic, dillweed, and 1/2 cup water. Bring to boiling; reduce heat. Cover; simmer 5 minutes or till vegetables are tender. Meanwhile, stir together skim milk and cornstarch. Stir into vegetable mixture. Cook and stir till slightly thickened and bubbly. Remove from heat, then stir in cheese and mayonnaise. Stir in noodles and tuna. Spoon mixture into a 2 qt casserole. Sprinkle bread crumb mixture atop casserole. Bake, uncovered, in a 350 deg oven for 25-30 minutes or till crumbs are golden. Per serving: 285 calories, 22 g protein, 30 g carbohydrates, 9 g fat, 42 mg cholesterol, 252 mg sodium, 510 mg potassium An inspired and inexpensive seafood hors d'oeuvre. salt and freshly ground pepper to taste Combine tuna, butter, lemon juice and Tabasco in a food processor or blender, process until mixture is smooth. Transfer to a bowl, add shrimp, pimiento and capers, mix well. Season with salt and pepper, taste and adjust seasoning (pate must be highly seasoned). Pack into a well-oiled 3-cup loaf pan or mold, chill 24 hours. To serve, let stand 30 minutes at room temperature, unmold on a plate. Garnish with parsley or watercress sprigs and sliced stuffed olives. Serve with buttered toast rounds. *Do not substitute water-packed tuna 10 servings h l iSg p-_{=& Combine First Five Ingredients in Medium Bowl. Season With Salt & Pepper. Line Bread Halves With Lettuce Leaves & Tomatoes. Divide Tuna Mixture Among Bread Pockets. Serve Immediately. Minutes :-1 Origin : Calories :-1 Protein :-1 Fat :-1.00 Carb :-1.00 Fiber :-1.00 Chol :-1.00 Iron :-1.00 Sodium :-1.00 Calcium :-1.00 Sat :-1.00 Poly :-1.00 Mono :-1.00 Oven Temp:0 Mix all ingredients. ABOUT 2 CUPS FILLING (ENOUGH FOR 4 SANDWICHES); 270 CALORIES PER 1/2 CUP FILLING. Olive oil 0.67 c Tomatoes 1.00 qt Stock 0.00 Pepper 0.00 Croutons Instructions: Combine garlic & onion in a bowl. Heat oil in a large pot. Add garlic & onion & saute till soft. Do not brown. CUT OFF TIP AND STEM of tomatoes; remove seeds and core. Slice tomatoes into flat slices; lay each slice flat. Cut lengthwise into 1/4-inch strips, pile strips; cut horizontally in 1/4-inch pieces. Reserve on a plate in refrigerator, covered. Chill 4 plates. In a small saucepan over medium-high heat, combine juice, 1 tablespoon green peppercorns and salt. Bring to boil and reduce until only 2/3 cup remains. The mixture should be thick and syrupy. Transfer liquid to bowl and cool to room temperature. When cool, beat in oil to make "glaze. " If the mixture has a very shiny appearance and seems like it's going to separate, add a few drops of water or orange juice. To serve, spoon glaze onto plates. Arrange sliced fish on top. Garnish with the orange sections, the remaining tablespoon of green peppercorns and the chopped tomato. "This dish is of Italian origin (from Genoa), but I came upon in in Provincetown, Massachusetts - Portuguese-American territory. " My modifications: used tuna packed in water (which I discarded) omitted onion did not use anchovies, substituted black olives & capers did not use heavy cream, substituted 2% milk added strips of sun dried tomatoes processed dressing in food processor with metal blade Combine the cabbage with the onion in a bowl. Drain the tuna, pouring off the oil into a small bowl. Flake the tuna and add to the cabbage mixture. Mash the anchovies with the reserved oil until smooth. Whisk in the olive oil, vinegar, cream and pepper. Pour over the cabbage mixture. Toss well. Sprinkle with parsley and serve at room temperature. SERVES: 4-6 Use tuna, swordfish, or halibut steaks, cut 1/2 inch thick Place fish in a well-greased wire grill basket. Combine oil, melted butter, and soy sauce; brush some of the mixture over fish. Grill fish steaks over medium-hot coals 4 minutes. Turn the wire basket; baste fish again with the remaining soy mixture. Grill 3 to 5 minutes more or till fish just flakes with a fork. Makes 4 servings. "/homepage/images/heada.map">Intel Corporate Navi Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for 30 min. at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over. Preheat broiler. Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min. Carefully turn fish over. Broil until glazed and just cooked. Transfer to plate and spoon juice over top. Clay Irving <A HREF=
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Affiliate Sit With Knife Blade in Processor, Add Bread Cubes. Process About 30 Sec. OR Until Crumbs Are Fine. Spread Crumbs On An Ungreased Baking Sheet. Bake At 350 For 7 Min. OR Until Crumbs Are Lightly Browned. Combine 1 C. Bread Crumbs & Parmesan Cheese in A Shallow Bowl; Reserving Remaining Crumbs For Another Use. Set Aside. Combine Egg & Egg White in A Shallow Bowl. Set Aside. Pound Each Turkey Cutlet To 1/4 in. Thickness. Sift Flour Over Both Sides Of Cutlets. Dip Cutlets in Egg Mixture; Dredge in Breadcrumb Mixture. Place Cutlets On A Baking Sheet Coated With Cooking Spray. Bake At 450 For 8 Min. Sprinkle With Chopped Parsley & Serve With Lemon Slices. (Fat 6. Chol. 13 1. ) 8 HEIGHT=16>

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17892p ? 17893a @ 17893b A 17893c B 17893d C 17893e D 17893f E 17893g F 17893h G 17894a H 17894b I 17894c J 17894d K 17894e L 17894f Flatten each turkey breast slice to 1/8-inch thickness between plastic wrap or waxed paper. Mix flour, salt and lemon pepper. Coat turkey with flour mixture. Heat 2 tablespoons of margarine and the oil in 12-inch skillet over medium-high heat. Saute half of the turkey about 3 minutes, turning once, until brown. Remove turkey from skillet and keep warm. Repeat with remaining turkey. Stir 2 tablespoons margarine, the lemon juice and capers into pan drippings in skillet. Heat to boiling over medium heat, stirring frequently. Pour over turkey. Garnish with parsley and lemon wedges. 4 SERVINGS; 325 CALORIES PER SERVING. 17898b n 17898c o 17898d p 17898e q 17898f r 17898g s 17899a t 17899b u 17899c v 17899d w 17899e x 17899f y 17899g z 17899h { 17900a | 17900b } 17900c ~ 17900d 17900e Mix ingredients together. Coat turkey and place in plastic bag or other container. Marinade for at least 1 day, 2 preferably, move around and turn several times. Cook as you normally would, use marinade to baste. BBQing is especially good. 17903e 17903f 17903g 17903h 17903i 17904a 17904b 17904c 17904d 17904e 17904f 17904g 17905a In microwave-safe steamer, shape turkey into ring. Place in microwave-safe casserole; cover with wax paper. Microwave at high 4 minutes, stirring after 2 minutes. Stir in seasoning mix and water. Microwave at high 2 minutes. In shallow, microwave-safe baking dish, combine meat mixture and cheese; spoon beans on top. Sprinkle with chilies; cover with wax paper and microwave at medium-high 2 to 3 minutes. Arrange meat mixture, arrange shredded lettuce; top with tomatoes and tortilla chips. Mound guacamole in center; top with sour cream Cut turkey tenderloins or chicken breasts into 6 slices by cutting across the turkey carefully with sharp knife. Pound tenders to 1/4 inch thickness. SLit around edges to keep from curling. Blend 1/2 c of the oat bran cereal with salt and pepper and coat tenders. Whip egg whites lightly with milk. Blend remaining 3/4 c oat bran with paprika. Dip meat into egg whites, then into oat bran paprika mixture. Place on baking rack and allow 5 minutes to dry. Heat peanut oil in large frying pan until hot. Brown tenders 2-3 pieces at a time for 3 minutes per side, or until crusty and brown. Drain well and serve with a low-fat dip. * sliced 1/4 inch thick Spray a cold large skillet with nonstick spray. Heat over medium heat for 1 minute. Add turkey slices to skillet. Cover and cook about 3 minutes or till heated through. Remove turkey slices from skillet and keep warm. For sauce, add onion rings to skillet. Cook and stir till rings are tender but not brown. Carefully stir in paprika, bouillon granules, 3/4 cup water, and 1/8 t pepper. Combine yogurt, flour, and tomato paste; stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 1 minute more. Toss parsley with hot cooked noodles. Arrange noodles on a large serving platter. Top with turkey slices. Spoon some sauce over turkey; pass remaining. ************************************************************ Per serving: 312 calories, 35 g protein, 38 g cxarbohydrates, 2 g fat, 72 mg cholesterol, 207 mg sodium,, 558 mg potassium. Preheat oven to 400 degrees. In a shallow bowl, bear egg whites with water. In another shallow bowl, combine bread crumbs and parmesan cheese. Dip turkey into mixture, then into bread crumb mixture. Arrange on on greased 10 x 15 jinch jelly roll pan. Bake 4 to 5 minutes. Pour italian sauce evenly over turkey and top with mozzarella cheese. Bake 4 to 5 minutes until sauce is heated and cheese is melted. To serve, arrange turkey over spinach fettucini or egg noodles if desires. Mix first 4 ingredients. Form into 4-6 patties, each about 3/4-thick. Heat oil in large skillet over medium-high heat. Saute burgers 3 mediums each side, until browned. Mix Oriental Sauce and pour over burgers; bring to a boil, stiring occasionaly. Reduce heat; add celery, onion and pepper. Simmer, covered, 6 minutes. Salt and pepper to taste. Add tomato; simmer 2 to 3 minutes, until meat is no longer pink. SEASON FLOUR with salt and pepper. Dredge turkey cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place 8 tablespoons of butter in skillet and when its foam has subsided, add turkey. Saute several minutes on each side (depending on the size and thickness of turkey) until done. Remove turkey and keep warm. TO MAKE A SAUCE: Add 1 tablespoon fresh butter to hot pan, then a squeeze of fresh lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over cutlets. Garnish with parsley. Cook & mash potatoes, or used leftovers. Stir in egg. Spread in well oiled 9-inch pie pan. Bake at 375 degrees for 10 minutes. Combine mayonnaise and lemon juice; stir in turkey, celery, and peas. Spoon into potato crust. Top with cheese. Continue baking 15-20 minutes or until hot through. Preheat oven to 375. Separate eggs; beat egg whites till stiff. Drain green beans well. In greased 1-1/2 quart casserole, blend all ingredients except egg whites. Carefully fold in egg whites. Bake 30-40 minutes. Cut wings off carcass and cut up the remaining bird as you would a chicken for frying. Place the carcass pieces and any left over peelings & parings into a stock pot and fill with water. Add garlic cloves. Fill the stock pot with water and bring to a boil. Reduce heat to a simmer and let it cook until the liquid is reduced by 1/ 3. Remove from heat to cool cover and refrigerate overnight. The next day remove the congealed fat from the top of the broth. Drain the contents through a collander into another large pot. Return the broth to the stock pot. Go through the collander and remove vegetable & garlic pieces and discard. Next, go through the turkey remnants and pull out all the meat and add to the stock pot. Add any left over vegetables, carrots, celery, corn, green beans and the onion to the pot. There should be *just* enough liquid to cover the contents. Place over heat and bring to a boil. While you're waiting, cook the egg noodles per package directions and drain. Simmer the soup just long enough to cook the carrots. Add 2 quarts of water, egg noodles and left over gravy. Adjust seasonings (salt & pepper). Stir well, let simmer long enough to heat noodles and serve. Makes a bunch! In large non-stick skillet, cook ground turkey and corn, stirring often to break up lumps of meat, until turkey loses its pink color, about 5 minutes. Drain off excess liquid. Stir in 1/2 cup salsa and salt. Divide lettuce evenly among 4 dinner plates. Mound hot turkey mixture in center of lettuce. Garnish with tomato slices, red onion slices and lime wedges. Top each serving with 1 tablespoon sour cream. Pass remaining 1/2 cup salsa on the side. Makes 4 servings. From "365 Ways to Cook Hamburger and Other Ground Meats," by Rick Rodgers; HarperCollins. Printed in the June 25, 1992, issue of the Los Angeles Daily News. Place eggs with enough water to cover in medium-sized saucepan. Bring to boil; reduce heat to simmer for 10 minutes. Drain; hold under cold running water to cool. Peel; halve crosswise. Remove yolks and reserve for another use. Cut celery, green onions, red pepper and turkey into 1-inch cubes. Place in food processor. Whirl with on-off pulses until finely chopped; do not overprocess. Scrape into medium-size bowl. Sit in mayonnaise, mustard, vinegar, sugar and salt. Spoon 1 rounded tablespoon into hollow of each egg half. Serve, or refrigerate up to 12 hours. In large skillet, melt butter over medium-high heat. Sprinkle cutlest with 1/8 t pepper; add to hot butter, pepper side down. Cook 1 minute. Turn over; top with prosciutto, cheese and sage. Cover cook 1 minute or until cheese melts. Cook onion, carrot and celery in the butter and oil over moderately high heat, stirring for 7 to 10 minutes or until vegetables are golden. Add flour and cook over moderate heat, stirring for 2 minutes. Stir in stock, 4 cups water and wine. Bring to a boil. Add turkey carcass broken in pieces, parsley, thyme, bay leaf and peppercorns. Simmer soup, partially covered, skimming any froth as ti rises to surface, for about 1 1/2 hours. Strain soup into heated tureen, pressing hard on the solids. Serve or cool and store. In a large soup pot, saute onions in melted butter. Add turkey, potatoes, celery and broth. Simmer until vegetables are tender-crisp. Add corn, cream and seasonsings. Heat thoroughly, stirring occasionally. Garnish with parsley and serve with crustly rolls. Cut turkey parts into bite sized pieces. In a large skillet or saucepan, combine turkey paprika. cook over medium heat, stirring constantly, about 5 minutes and meat is browned. Remove turkey and set aside. Place onions, green pepper, garlic, celery and mushrooms in skillet. Cook, stirring constantly about 4 minutes and vegetables are tender. Add tomatoes, chicken stock, potatoes, peas, parsley, pepper, oregano and thyme; mix well. Add reserved turkey, cooked covered over low heat about 40 minutes or until meat is fork tender. Serve on hot rice. Calories per serving: Number of Servings: 4 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: wH Saute bacon in Dutch oven until partially crisp. Cut turkey into 1 inch chunks and add with onion. Saute until meat is no longer pink. Add carrots, celery, 1 and 3/4 cup water, broth, rosemary and bay leaf. Bring to boil, reduce heat, cover and simmer for 20 minutes. Mix flour with 1/4 c. water and stir into stew mixture. Bring to boil, stirring constantly. Remove bay leaf. Salt and pepper to taste. Mix Bisquick and milk and drop by rounded tablespoons onto stew. Cook uncovered for 10 minutes. Cover and cook 10 minutes longer. Makes 4 to 5 servings. Combine mother sauce, soy sauce, ginger, sherry, garlic and turkey ingredients and freeze in a zip-close bag until needed. Defrost. To serve, drain the turkey, reserving the sauce and picking out the garlic. Heat a tablespoon of sesame oil and one of corn oil very hot in a skillet. Add 2 cups of fresh chopped vegetables: broccoli, snow peas, baby corn, sliced scallions - whatever you like. Drain and add water chestnuts and bamboo shoots. Add a little of the reserved sauce if necessary, just enough to moisten the vegetables and keep them from sticking. Stir fry the vegetables until they are coated, then add the turkey. When it begins to brown a bit in the oil, add the sauce gradually until the turkey is well coated and the sauce has thickened. Serve over rice with bowls of cashews, sliced oranges. Combine flour, salt, pepper and paprika. Coat meat slices with it. Pour artichoke liquid into a frying pan and cook on medium heat until bubbly. Add meat slices and brown 3-5 minutes; remove from pan. Add onion and butter to pan. Saute 5 minutes. Add broth and stir in lemon juice, cheese, and sour cream. Add turkey and heat through. Serve over noodles. Garnish with artichoke hearts. Coat A Skillet Cooking Spray. Place Over Medium Heat Until Hot. Add 1/2 C. Onion & Carrot; Saute 5 Min. Add Turkey; Cook 5 Min. OR Until Turkey Is Browned. Drain; Wipe Skillet Dry With Paper Towels. Return Turkey To Skillet. Add Flour, 1/4 t. Salt, 1/4 t. Pepper, Oregano, Dried Red Pepper Flakes, & Red Wine. Stir Well. Cook 4 Min. OR Until Thickened, Stirring Constantly. Add 2 T. Cheese; Stir Well. Place Mixture in A Bowl; Let Cool. Coat Pan With Cooking Spray & Place Over Medium Heat Until Hot. Add Remaining 1/2 C. Onions; Saute 3 Min. Add Tomatoes, 1/4 t. Salt, 1/4 t. Pepper. Cook 7 Min, Stirring Occasionally. Stuff Each Shell With 3 T. Turkey Mixture. Our Half Of Sauce in Bottom Of An 8-Inch Round Baking Dish. Arrange Shells Over Sauce; Spoon Remaining Sauce Over Shells. Cover And Bake At 350 For 30 Min. Sprinkle With Remaining 2 t. Cheese. About 187 Cal. Per 2 Shells & 3/12 T. Sauce. (Pro. 8, Fat 6. 4, Carb. 7, Chol. 38, Sodim 248, Cal. * There should be enough corn husks to line a 10-dia. springform pan. ** See Sowest2 *** Turkey Breast should be cut into 1/2-inch cubes. Rinse corn husks and remove silk; cover husks with warm water and let stand until softened, at least 2 hours. Prepare Almond Red Sauce. Mix 1/2 cup of the sauce and the remaining ingredients except the Tamale Dough and sour cream; reserve. Prepare tamale dough; reserve. Heat oven to 350 degrees F. Drain corn husks; pat dry. Line greased springform pan, 10 X 3-inches, with corn husks, extending pointed ends of husks over the side of the pan. Spread half of the Tamale Dough over the husks on the bottom of the pan; cover with turkey mixture. Spread remaining dough over turkey mixture up to the edge of the pan. Cover the top of the pan with a piece of heavy-duty aluminum foil, 15 inches long, shaping down over the side of the pan, (The pointed ends of the corn husks will bend down against the outside of the pan). Bake until dough is set and slightly dry, about 1 1/2 hours Carefully remove the side of the pan. Serve with remaining warm Almond Red Sauce and the sour cream. TAMALE DOUGH: Beat all the ingredients in a large bowl, with an electric mixer, on low speed, scraping constantly, until well blended. Beat on medium speed for an additional minute. Cook spaghetti on top of the stove in boiling water. Cook bacon on rack in microwave on high 6-7 minutes, covered. Crumble and set aside. Add butter to dish with mushrooms and onions. Cook on High 4-5 minutes, stirring once. Stir in flour and pepper. Cook at high 30 seconds. Add broth and 1/2 & 1/2, mix well and cook on High 9-10 minutes, stirring every 2 minutes. Add sherry (if desired). Stir in cooked spaghetti, chicken, bacon and parmesan. Mix well. cover and cook at High 13-15 minutes, stirring once. Garnish with parsley. Serves 6-8 Cook tortellini as directed on package; drain. Heat water, vinegar, soy sauce, chicken broth and gingerroot to boiling in 3-quart saucepan; reduce heat. Stir in bok choy stems (reserve leaves), turkey and onions. Simmer 15 minutes. Stir in bok choy leaves and mushrooms. Simmer just until leaves are wilted. 4 SERVINGS (ABOUT 1-1/2 CUPS EACH); 350 CALORIES. Place Tortillas On A Baking Sheet, Bake At 350 F. For 7 To 10 Min. OR Until Crisp. Set Aside. Combine Turkey, Onion, Garlic & Jalapeno Pepper in A Large Skillet Coated With Cooking Spray; Cook Over Medium Heat Until Meat Is No Longer Pink, Stirring To Crumble Meat. Add Tomato Sauce, Oregano, Thyme & Hot Sauce; Stir Well. Simmer 10 Min. OR Until Thickened. Spread About 1/3 C. Turkey & Tomato Sauce Mixture Over Each Reserved Tortilla; Spinkle Each With 1 T. Mozzarella Cheese. Broil 8 Inches From Heat Until Cheese Melts. Top Each Tostada With 1 T. Lowfat Yogurt. Garnish With Jalapeno Pepper Slices If Desired. Coat rurkey pieces with coating mix according to package directions. Arrange in a single layer in a 8 inch baking dish. Bake uncovered at 400 F for 40 minutes. In a medium skillet, melt butter. Add sugar, stirring constantly until melted. Stir orange juice and rum into cornstarch; whisk together and gradually add to sugar mixture. Bring mixture to a boil, reduce heat and simmer, stirring constantly, until sauce is thick and clear (about 3 minutes). Add bananas and cook until heated through (about 1 minute). Place baked turkey on serving plate; pour banana sauce over turkey and serve. Makes 4 servings. Combine Cornstarch, Ginger, Chicken Broth & Soy Sauce in A 2 Cup Glass Measure. Stir Well. Microwave Uncovered At High 2 To 3 Min. OR Until Thickened, Stirring Every 30 Seconds. Set Aside. Combine Carrot & Oil in A 2 1/2 Quart Casserole. Cover With Plastic Wrap; Microwave At High 1 To 2 Min. OR Until Carrot Is Crisp-Tender. Stir After 1 Min. Add Mushrooms, Onions & Celery. Microwave Uncovered At High For 1 To 2 Min. ; Stir Well. Add Soy Sauce Mixture, Snow Peas & Turkey; Stir Well. Microwave At High 2 To 3 Min ; Stir. After 30 Seconds. Serve Over Rice. Garnish With Almonds. 358 Cal. Per 1 C. Turkey Mixture & 1/2 C. Rice. Fat 1 2. Chol. Wash your turkey and trim excess fat and giblets. Loosen the skin from the turkey at the neck cavity to insert sage leaves. Press skin to secure. Quarter onions, celery, and carrot and place in the open cavity of the turkey. Sprinkle half of the poultry seasoning, pepper, and salt mixture inside the turkey and the remainder on the outside. Tuck in the turkey legs and place breast side up on a rack. You can buy disposable aluminum racks in the grocery store. Spray the turkey with a vegetable spray and cover loosely with foil. Bake according to directions on the package your turkey came in. Remove foil when 20-30 minutes of cooking time remains. After your turkey is done, let it stand twenty minutes. Garnish with grapes and remainder of sage and rosemary. Prepare Southwest Stuffing. Fill wishbone area of the turkey with stuffing. Fasten neck skin to back with skewer. Fold wings across back with tips touching. Fill body cavity lightly. (Do not pack as stuffing will expand. ) Tuck drumsticks under band of skin at tail or skewer to tail. Spoon any remaining stuffing into a small ungreased casserole; cover. (Refrigerate leftover stuffing until 30 minutes before turkey is done. Bake covered until hot, bout 45 minutes. ) Heat oven to 325 degrees F. Place turkey breast side up in roasting pan. Brush with Margarine. Insert meat thermometer in thigh muscle or breast, not touching the bone. (Tip of thermometer can be inserted in center of stuffing also) Do not add water and do not cover. Roast until done, 3 1/2 to 4 hours. Place a tent of aluminum foil loosely over turkey when it begins to turn golden. After 2 1/2 hours, cut band or remove skewer holding legs. Turkey is done when the thermometer placed in the thigh muscle registers 185 degrees or drumstick meat feels very soft when pressed between fingers. (Thermometer inserted in the stuffing will register 165 degrees F. ) Let stand about 20 minutes before carving. As soon as possible after serving, remove every bet of stuffing from the turkey. Cool stuffing and turkey promptly; refrigerate separately, and use within 2 days. SOUTHWEST STUFFING: Cook and stir chayote, chiles (* Seed and finely chop chiles), garlic, and onion in margarine in 10-inch skillet until chayote is tender. Stir in cilantro, salt, thyme, and sage until well blended. Stir in about 1/3 of the cornbread cubes. Turn mixture into deep bowl. Add the remaining cornbread cubes and pecans. Toss and fill turkey. Heat oil in 4 qt. dutch oven over medium-high heat until hot. Crumble turkey into dutch oven; stir in onion and green pepper. Cook until turkey is no longer pink; drain, reserving juices in dutch oven. Stir broth into juices. Heat to boiling. Stir in macaroni; reduce heat. Simmer, stirring frequently, until broth is almost absorbed, about 10 minutes. Stir in turkey mixture and remaining ingredients except 2 tablespoons of cheese. Cook over low heat 10 mins. Salt and pepper to taste. Sprinkle rest of cheese on and serve. Note: 1 more Tb flour can be substitute for tapioka flour but the sauce won't be as rich (note the 1% milk instead of half and half) Chop chicken (or turkey) and set aside. Saute mushrooms, onions, celery in 2 tbs olive oil. In a separate 9 or 10" fry pan, melt margarine and add flour and tapioka flour. Add broth and milk slowly, stirring constantly to keep smooth. When thickened add sherry and other seasonings. Mix together the chicken, sauce, mushrooms, vermicelli and parmesan cheese. Place in casserole and sprinkle lightly with parmesan cheese. Place under broiler until bubbly and slightly golden on top. DO NOT OVER BROWN: Sauce will become bitter! 11/29 7:41 pm-- Ron in Seattle Combine Chicken Broth, Tomato Sauce & Oregano in A Small Bowl. Stir & Set Aside. Combine Turkey, Parsley, Poultry Seasoning, Pepper & Garlic in A Medium Bowl. Stir Until Well Blended. Divide Mixture Into 4 1/2 Inch Thick Patties. Sprinkle Breadcrumbs On A Sheet Of Waxed Paper; Press Patties in Breadcrumbs, Lightly Coating Each Side. Place Patties in A Shallow Baking Dish Coated With Cooking Spray. Bake At 450 For 8 Min. Drain. Turn Patties Over; Spoon Tomato Mixture Evenly Over Patties. Bake An Additional 8 Min. OR Until Sauce Is Bubble. Sprinkle Patties With Cheese, Bake 1 Additional Minute OR Until Cheese Melts. (About 280 Cal. Per Patty & 1/4 C. Sauce. ) Fat 1 3. 3, Chol. Put the bird into a pan, add the flavourings and enough hot (not boiling) water to cover the thighs. Poach for 1-1/4 to 1-1/2 hours until tender. Let the bird cool in the pan, then skin and bone it. Wrap the flesh to keep it succulent. Return the chicken skin and bones to the pan and simmer for 2 hours more. Strain and de-grease. Reduce to 3/4 pints and cool. Scald or lightly toast the nuts and rub off the papery thin skins. Then, using a spice or coffee mill, reduce the nuts and coriander seeds to a fine powder. Process in small batches, adding the bread to minumise stickiness. Transfer the aromatic powder to a bowl and gradually blend in as much of the stock as is needed to make a creamy-textured masking sauce ~ you probably won't need it at all. Cut the meat into small strips. Put them into a pretty dish, adding some of the sauce and a little fresh chopped coriander between layers. Spoon the rest of the sauce over the top to cover the meat completely. Just before serving, stir ther walnut oil into the paprika. Drizzle the mixture over the dish in a decorative red pattern and place a little bouquet of fresh coriander in the centre. Serve with rice and a green salad. confectioner's sugar for dusting Dissolve sugar and cornstarch in water. Add cream of tartar. Boil to 220F. Cover pot the last 5 minutes. Add flavor and food color. Add nuts. Pour into oiled shallow pan. When cool, cut into squares and roll each piece in sifted powdered sugar. Store in plastic bag. Remove stems from eggplant; halve lengthwise. Sprinkle with salt; let drain colander for 45 minutes. Rinse; pat dry. Brush cut sides of eggplants with 1 tsp of the oil. Bake on baking sheet about 40 minutes until tender. Scoop out pulp, leaving 1/2 inch thick shell; chop pulp. In Dutch oven, heat remaining oil over medium heat and cook onions until softened, about 10 minutes. Add garlic and tomatoes; bring to a boil. Reduce heat and simmer, uncovered for 25 to 30 minutes or until thickened. Stir in chopped eggplant, parsley, lemon juice and salt and pepper to taste. Spoon into eggplant shells; bake on lightly greased baking sheet in 350F oven for 20 to 30 minutes or until very soft. Sprinkle with cheese (if using). MAKES: 6 SERVINGS Per serving: 185 calories, 4 g protein, 10 g fat, 23 g, carbohydrate, very high source fibre. Combine garlic, olives, oregano, basil and parsley in small bowl. Season to taste with salt and pepper. Heat oil in a large baking dish at 425 degrees F. for 1 minute. Spread olive mixture evenly over bottom of baking dish. Arrange sea bass, skin side up, on top. Pour vegetable stock around fillets. Bake, basting occasionally with juices, until done. To serve, arrange fillets & olive mixture on heated serving plates. Chop and fry bacon and onions. Add potatoes, turnips and stock. Cook gently until vegetables are soft. Adjust seasoning and serve. When shopping, look for turnips that are smooth, round and firm, with. 1 POUND (4 MEDIUM) YIELDS 4 SERVINGS; 30 CALORIES PER SERVING. To Prepare: Cut off tops. Wash turnips; pare thinly. Leave whole or cut into 1/2-inch pieces. To Boil: Heat 1 inch water (salted, if desired) to boiling. Add turnips. Cover and heat to boiling; reduce heat. Boil whole turnips 25 to 30 minutes, pieces 15 to 20 minutes or until tender; drain. To Steam: Place steamer basket in 1/2 inch water (water should not touch bottom of basket). Place turnips in basket. Cover tightly and heat to boiling; reduce heat. Steam 15 to 20 minutes or until tender. To Microwave: Place turnips (1/2-inch pieces) and 1/4 cup water in 2-quart microwavable casserole. Cover tightly and microwave on high 12 to 14 minutes, stirring every 5 minutes, until tender. Let stand covered 1 minute; drain. Cut meat from bones, set aside, reserve bones and gristle. Add onions, celery, bay leaf, parsley, cloves, sugar, tomatoes, bones, gristle and salt and pepper to water; heat to boil. Simmer covered for 1 hour. Meanwhile, cut meat in 1/4-inch dice and brown in butter. Strain broth and discard bones and vegetables. Add browned meat and drippings. Simmer for 20-30 minutes until meat is done and broth is richly flavored. Do not overcook. Serve hot. Prepare rich chicken broth with salt only. Strain. Cut turtle meat in small dice. Brown slowly in chicken fat. Add chopped onion; saute until onion is tender. Add meat, onion, seasonings and any fat to chicken broth. Bring to a boil and simmer for 10 minutes. Serve with parsley sprinkled on each bowful and a paper-thin slice of lemon floated on top. In large pot, cook the bacon until crisp. Pour off the fat and add olive oil and cook the carrot, celery and onion until slightly soft. Stir in flour and tomato paste. Add beef broth, bean juice/water, rosemary, parsley, garlic, salt and pepper. Simmer slowly until the vegetables are tender, adding water as needed. Add macaroni and cook until tender, stirring frequently, as it sinks and sticks. Add water, if needed. Add the beans and heat through. Taste for adequate seasoning. If soup is not thick, puree one third of it and return the puree to the pot. Serve soup with a bowl of grated cheese. Drain all juice from fruit but 1/4 c. Cream sugar and cheese and add diced fruit, cherries and 1/4 c. juice. Fold in whipped cream and freeze. Cream shortening and sugar. Add eggs and beat until light. Sift flour, measure, and sift with baking powder and salt. Add fruits and nuts alternately with dry ingredients to first mixture. Mix thoroughly. Pour into shallow, well-oiled pan. Bake in slow oven (325 F) about 30 minutes. Cool. Cut in squares and dip in powdered sugar. 12 servings. Rundquist, Orchard, NE. Combine all ingredients. On a floured board, roll portions into cigar shapes, about 4-inches long. Drop half at a time into boiling water. Cook 15 minutes, removed carefully with a slotted utensil to drain. Serve sprinkled with sugar, cinnamon, and melted butter. Makes 18 dumplings. Note: Name is pronounced Sheeshky My notes: This is a wonderful-tasting dish. Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. Preparation: In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. Scrub baking potato with a brush. Prick with a fork in several places. Place potato in a shallow baking dish. Micro-cook, uncovered, on 100% power for 4 to 5 minutes or till potato is tender. Cut a lengthwise slice from the top of the potato. Discard skin from lengthwise slice; place the potato portion from the lengthwise slice in a mixing bowl. Scoop out the insides of the potato, leaving a 1/4-inch-thick shell; reserve the shell. Add the insides of the potato to the mixing bowl containing the potato portion from the top slice, mash. Stir in shredded cheddar cheese, butter or margarine and sliced green onion. Beat in enough milk to give the mixture a stiff consistency. Season to taste with salt and freshly ground pepper. Pile the mashed potato mixture into the reserved potato shell. Return to the shallow baking dish. Micro-cook, uncovered, on 100% powerfor 1 to 2 minutes or till potato mixture is heated through. Sprinkle with paprika, if desired. Place potatoes on a baking sheet. Bake at 400 degrees 1 hour or until done. Let cool 15 minutes. Cut each potato in half lengthwise; carefully scoop pulp into bowl, leaving shells intact. Mash pulp; stir in raisins, sugar, cinnamon and pineapple. Spoon into shells; sprinkle with pecans. Bake at 400 degrees for 15 minutes or until thoroughly heated. Calories: 138 (10% from fat) Cholesterol: 0. 0mg Protein: 1. 7g Fat: 1. 5g (Sat 0. 2g, Mono 0. 8g, Poly 0. 5g) Sodium:11mg Preparation: Trim and discard fat from beef. Cut beef across the grain into 1 1/2-inch matchstick pieces. Combine marinade ingredients in a medium-size bowl. Add beef; stir to coat. Set aside for 30 minutes. Cut carrot, bell pepper, and celery into 1 1/2-inch matchstick pieces. Thinly slice onion. Set vegetables aside separately. Combine sauce ingredients in a small bowl and set aside. Cooking: Set wok in a ring stand and add oil to a depth of 1 1/2 to 2 inches. Place over high heat until oil reaches about 375 degrees F. Add beef, half at a time, and deep fry for 1 minute until browned, turning occasionally. Lift out and drain on paper towels; set aside. Cook remaining beef. Remove all but 2 Tablespoons oil from wok. Reheat oil over high heat until hot. Add carrot and onion; cook, stirring constantly, for 1 minute. Add bell pepper and celery; stir-fry for 1 more minute. Stir in sauce and beef. Cook and toss until well mixed. Tips: There should be just enough sauce to coat ingredients. It is easier to slice beef thinly if it is partially frozen. *** Cake *** In a large bowl, mix the first 4 ingredients. Make a well and add the next 4 ingredients. Beat until smooth with a spoon and set aside. Beat the egg whites with the cream of tartar until stiff peaks form. Pour over egg yolk batter and fold in until well beated. Pour in an ungreased 10x14 pan. Bake 45-50 minutes in a 350oF preheated oven. Cool in pan. Invert in pan with cups under each corner. Cool completely and run a knife around the edge. Remove and cut in half. *** Filling *** Combine the first 3 ingredients and beat on high for 5 minutes, gradually adding the milk and vanilla. Beat 5 more minutes on high. Spread between 2 layers. Cut to size (3x1 inch) and wrap separately * Beans can be either fresh or frozen. Do not use canned. Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season with salt and pepper. Garnish with chopped parsley and serve immediately. It is recommended that you rub in flavorings just before putting the fish into the smoker, although you can also put flavorings into either of the above brines; in other words you can prepare a brine marinade flavored with garlic, shallots, tarragon, dill, thyme, or whatever you fancy. After brining in the flavored brine, fish should washed off and dried before smoking. Smoked fish will keep for a solid year, at least if they are frozen in airtight plastic bags from which the air has been exhaled. * (Tobler(R), Lindt(R), or Nestles(R)) The ultimate indulgence! Use the middle rack of the oven. Preheat oven to 425. Butter bottom and sides of two 13 x 9 x 2-inch aluminum pans, and dust lightly with flour. For brownies, melt chocolate, butter and coffee on top of a double-boiler. Blend until smooth. In the bowl of an electric mixer, beat eggs, salt, sugar and extracts until light in color and creamy. Add melted chocolate to creamed mixture, then mix in the flour and fold in walnut pieces. Pour batter evenly into pans. Reduce oven to 375 and bake for 30 minutes. Test for doneness with a toothpick (center will come out clean and dry). Remove from oven and refrigerate immediately to cool. To make icing: in the top of a double-boiler, add white chocolate, chopped in pieces, sugar and cream. Heat until smooth; sugar should be completely melted. Pour over cooled brownies. Sprinkle walnuts on top. Return to refrigerator for chocolate to set. Serve at room temperature, or freeze in trays, or serve individually by wrapping in saran wrap and foil. Yield: 4 8. Larry Rosenberg, author of Muffins & Cupcakes (published by The American Cooking Guild), Fairview, NJ. Randy Shearer Grated rind 1/2 lemon Dissolve one 3-oz flavored gelatin in boiling water. Mold in a thin layer in flat-bottomed container. Chill. Combine remaining gelatin, sugar and water. Cool, stir in cream, lemon juice, grated lemon rind. Stir freeze. Dice gelatin and fold in. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. Wash and dry goose. Cut off any excess fat from around neck cavity. Prick skin well all over. Rub skin with lemon, and season. Fry shallots in butter until softened, mix with breadcrumbs, sage and bacon, season and bind with eggs, and use to stuff bird. Sew up. Place in a very hot oven, 475F, for 10 minutes. Then reduce heat to 340F, and cook for 3 1/2 - 4 hours. Serve with applesauce. In a bowl combine the cheeses, eggs, flour, salt (unless the feta is very salty) nutmeg, and 3 tablespoons butter. Cover the bowl and chill several hours or overnight, removing from the refrigerator an hour before using. Cut the filo into thirds (3 x 11 inches). Pile up the filo, covering it with waxed paper and a damp towel. Take out one sheet at a time and keep the rest covered. Butter the filo, one sheet at a time, using a pastry brush and the 1 cup melted butter. Place 1 teaspoon of the filling 1 inch from the end nearest you. Fold the filo back over the filling so the bottom edge meets the left edge, forming a right angle. Continue folding back at right angles to make the triangular shape. Bake in a moderate oven (350 degrees) for 20 to 25 minutes or until golden and crisp, turning once. Serve hot. Note: Tyropites may be stacked upright in cardboard boxes and frozen. When ready to bake, separate while still frozen, spread on baking sheets, and bake as directed above, allowing an additional 10 minutes baking time. Line a sieve with a damp cheesecloth and place over a large bowl. Dump the yogurt into the sieve, cover with plastic wrap, and allow to drain in the refrigerator for 24 hours. Peel the cucumbers. Cut them in alf lengthwise. Using a teaspoon, scrape out and discard the seeds. Grate the cucumbers into a colander, using the large holes on a four-sided grater. Salt the cumcumbers and allow them to drain for 1/2 hour. Place the garlic, vinegar, and olive oil in a bowl and marinate while the cucumbers are draining. Squeeze the drained cucumbers as dry as possible and blot on paper towels. Place in the bowl with the marinated garlic. Add the drained yougurt and stir. Add a few grindings of fresh pepper and salt if necessary. Serve with toasted pita bread triangles. Prepare the Sauce as in Tzatziki but only drain the yougurt for 6 to 7 hours. The mixture can be used in several ways. It is zesty on hamburger sandwiches. Top each burger with a slice of ripe tomato, a small heap of grated cabbage, and a dollop of Tzatziki sauce. It can also be served with grilled meats. The meat juices mingling with the tzatziki are utterly delicious. As a sauce for tomatoes, it is something special. Cut several ripe tomatoes into sections, cutting from stem to stern, but do not cut all the way through. Open the tomato like a flower. Salt lightly and invert on paper towles to drain for a few minutes. Fill each tomato with some tzatziki and garnish with fresh mint. The combination of oxtail and watercress gives the soup a rather unconventional flavor and makes it a fine luncheon dish. It is reputed to be nourishing for nursing mothers. Watercress is specified, as substitute for the traditional green known as 'chaste leaf' or 'Indian wild pepper' (Vitex trifolia), kyaung- ban in Burmese. Broil the oxtail in a gas or electric broiler until well roasted and slightly charred, about 15 minutes. Better still, barbecue over charcoal to impart a slightly smoked flavor. Put everything except the watercress into a pan, and bring to a boil. Cover the pan and cook over moderately low heat for 1 hour or more to tenderize the meat until it comes away from the bone. Add the watercress, cover the pan, and cook for 3 minutes more. Serve hot. * Wash and clean spinach of sand. Cut spinach into strips. In a large Dutch oven, heat butter until bubbly. Add onion and garlic, saute for 2 to 3 minutes. Add spinach. Sprinkle with salt. Cover and steam for 5 minutes. Remove from heat. Grease an ovenproof casserole. Sprinkle half the cheese over the bottom of the casserole. Add the spinach. Sprinkle with paprika, nutmeg, and pepper. Top with remaining cheese. Bake at 360 degrees F about 20 minutes or until cheese bubbles. Combine sugar, butter and evaporated milk; stir over low heat until mixture comes to a full rolling boil. Remove from heat and add pudding mix and oatmeal. Stir thoroughly. Cool 15 minutes, the drop by rounded spoonfuls onto waxed=paper lined cookie pans. These are almost like candy, too. Mix the sugar, cocoa, margarine, and milk in a saucepan. Bring to boil and boil for about 3 minutes, or until the sugar granules dissolve. Pour into a bowl that already contains the rest of the ingredients, and mix thoroughly. Drop by spoonfuls onto waxed paper and let cool. They seem to do better if kept in the refrigerator or freezer. Put butter, sugar, milk and cocoa in pan. Boil 1 or 2 minutes (she boils 2 minutes) then add peanut butter, oats, vanilla. Drop on wax paper, cool. For a 4-5 quart freezer. Mix in a large sauce pan: In a double boiler bring to a boil, stirring constantly. When it starts to thicken remove from heat. Immediately add 2 cups cold milk, 1/2 teaspoon almond extract, 2-4 tablespoons vanilla. Pour into freezer can and finish filling to fill line with milk(or half-and-half!). Freeze according to freezer directions. Combine rums, apricot brandy, almond syrup and Triple Sec. Fill glass with equal portions orange juice and pineapple juice. Orgeat almond syrup is a flavored sugar syrup which is available at liquor stores. This may be decorated with miniature paper parasols. Put sugar, milk and margarine together in a saucepan and bring to a rolling boil; boil for one minutes. Mix together oats, cocoa, nuts or coconut, and vanilla. Pour the liquid over, and mix well. Drop by spoon- fuls onto waxed paper. Let set until firm. Soften gelatin in cold water. Dissolve in boiling water. Add all ingredients except egg whites. Mix thoroughly. Chill until partially set. Fold in egg whites. Pour into long shallow pan. Chill until firm. Cut in squares with sharp knife. Serve with whipped cream. 8 servings. Douglas, Anderson, IN. Dissolve Jell-O in boiling water. Add pineapple juice, ice cream and 7-Up. Mix thoroughly (In a blender if necessary to dissolve ice cream), and pour into a deep pan, approximately 9-inches square. Chill until mixture begins to set. Lay Twinkies, flat side down, in two rows of four across the top of the chilled gelatin. If the gelatin is properly chilled, it will resist the Twinkies. You will push them in and they will slowly rise. Remember you don't want them buried. Just semi-decended in the ooze. Chill until fully set and serve. * The mushrooms should be Whole White Button Mushrooms that have been diced. Combine the mushrooms, Monterey Jack cheese, and bacon. Stir in the sour cream, blending well. Blend in the Worcestershire sauce and hot sauce. Place the mixture in a 1-quart casserole and top with the bread crumbs. Bake at 350 degrees F. for 15 minutes or until the cheese has melted. Place in a chafing dish and serve hot. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Tomatoes, Bell Peppers, Chili Peppers, Bread Sticks Make shortribs into short, flat strips. Begin by placing rib fat-side-up on cutting board and cut 1/4" high layer almost (but not through) the bottom-most section of the rib. Turn meat over and continue to make 1/4" layers until the rib is completely layered and is now one long strip. Using the edge of a Chinese knife or otehr flat surface, pound meat until it is off an even thickness. NOTE: Chill the meat well. This cutting method will not work well on room temperature ribs. MARINADE: (Curry Based Blender Sauce) Blend all liquid ingredients in a blender for about 15 seconds at "Blend" speed. Grate the fresh ginger root and combine with the minced garlic. Mince the white (only) portion of the green onions. Add all ingredients to blender mixture and operate on "low" for about 45 seconds. Rub suace onto butterflied ribs and refridgerate for 2 or more hours. NOTE: This sauce is excellent for chicken, too. Place ribs on grill, basting often with sauce until done, about 30 minutes depending on heat of grill. Watch carefully to determine when done. This dish makes a fine first course or a light lunch entree. Place first 6 ingredients in a food processor or blender. Puree. With motor running, slowly drizzle in olive oil. Place a bit of sauce on platter. Place eggs over sauce cut side down. Spoon over additional sauce and garnish with fresh basil leaves if available or chopped pimento. Note: This is an extremely versatile sauce and marries well with many foods. It has its origin combined with veal. It is also marvelous over chicken. Try using as a dip for fresh seasonal vegetables. Up the Holler Puddin' Wash barley. Mix ingredients and pour into buttered pudding dish. Bake three hours in a 300 degree oven, stirring 3 times the first hour so as to keep barley from settling. Let stand an hour to partially soften. BEAT eggs with electric mixer until foamy and lemon coloured. Add flour and sugars, beating until well blended. Stir in melted butter. Fold in chips and pecans. Pour into well greased and floured 9" pie plate. BAKE at 325 F for 1 hour. Cool to room temperature. Release from pie plate with a knife. PLACE torte upside down on large serving platter. Drizzle melted chocolate over torte and onto edges of platter. Pie freezes well but thaw completely before drizzling with chocolate. Servings: 6 - 8 A deliciously different way to make a pear tart. Caramelized fresh pears bake under a flaky curst. When turned out, the handsome fruit design shows. Pare, halve and core pears. Slice 7 or 8 halves crosswise and on an angle, each into 4 or 5 slices, keeping slices intact. Arrange as whole halves in a 9-inch deep pie plate, rounded side down ans stem ends towards center; trim one pear half to a round to fit center. Slice remaining pears into 1/2-inch slices, arrange on top to fill plate. Melt 1/2 cup of teh sugar over medium-high heat in a small heavy skillet; continue heating until sugar caramelized and turns golden-brown. Remove from heat; quickly stir in butter until almost melted, then pour over pears. Prepare piecrust mix, following label directions or make pastry from your favorite single-crust recipe. Roll out to a 10-inch round on a lightly floured pastry board; place on top of pears. Do not attach to edge. BAke in 425~ oven for 30 minutes or until crust is golden and pears are done. (Place a piece of foil under pie in case juices should bubble out. ) Cool on wire rack about 30 minutes. Invert onto a serving platter with a rim. (Pie will have formed a syrup. ) With a baster or spoon, remove syrup to a 1-cup measure. (You should then have about 1/4 cup, depending on the fruit. ) Melt remaining 1/4 cup sugar in a small heavy saucepan. Heat very slowly until sugar melts into a colorless liquid, then turns golden-brown color and is caramelized. Stir in the reserved fruit syrup from the tart. Boil the syrup rapidly until it is reduced to about 1/2 cup. It will be slightly thickened. Take care it does not scorch as you are boiling. Just before serving, spoon warm caramel sauce evenly over tart, reserving 1 Tbsp. Spoon or pipe whipped cream onto center; drizzle reserved caramel sauce over. Slice sausage crosswise about 1/2 in thick; brown in oil in deep saucepan or Dutch oven. Add onion, garlic, carrots and basil; cook for 5 minutes. Add zucchini, tomatoes with liquid, bouillon (can use 3 cubes in 1 1/2 c water), cabbage, salt and pepper. Bring soup to boil; reduce heat and simmer, covered, for 1 hour. Add beans with liquid; cook another 20 minutes. Garnish with parsley. Even better when reheated! Yvonne Krantz from Mt. Upton, New York. (Clipped recipe) Heat oil in a large, heavy skillet over High heat. Drop in the lamb cubes and fry them 6-7 minutes. be sure to turn them constantly. Drain them and remove to a large casserole <4 qt. is a good size> In the oil left in the pan add the onions, garlic, carrots, raisins, chick peas, salt, & pepper. Cook until browned then add the rice. Reduce the heat to Low and stir for 3 minutes. Pour this mixture into the casserole and toss lightly. Add the water. Bring to a boil over high heat. Reduce the heat to Low, cover, & simmer for 25 minutes. Remove from heat and allow to sit for 10 minutes. serve at once. Top with vinaigrette dressing. Arrange all of the ingredients artistically on a large platter and top with Vinaigrette Dressing. "The vegetable juice creates an inviting red color that forewarns of the snap in these spicy crackers, which comes from black pepper and hot pepper sauce. These are excellent party snacks. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Stir together the flour, salt, and pepper in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. In a separate bowl, mix the V-8 and the hot pepper sauce. Add the V-8 mixture to the flour mixture and blend to form a dough that will hold together in a cohesive ball. Divide into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to 1/8 inch thick. With a sharp knife, cut the dough into 2-inch squares and place them on an ungreased baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, turning over after 10 minutes. Cool on a rack. Yield: 70-7 5. VARIATIONS: You can substitute or combine tomato juice and other vegetable juices with the V- 8. For more spice, increase the hot pepper sauce or add celery seed, cayenne, or your favorite herb. Substituting 2/3 cup of wheat or oat bran for the same amount of flour will increases the healthfulness of these crackers. * Use plain cake mix without pudding added. ******************************************************* ****************** Combine margarine, cake mix and one egg. Stir together until dry ingredients are moistened. Pat mixture into bottom of well-greased 15x10 inch jellyroll pan. Bake for 10 minutes at 325~F. Beat remaining two eggs lightly then beat in cream cheese and powdered sugar. Stir in coconut and nuts. Pour over mixture in jellyroll pan. Bake at 325~F for 45 to 50 minutes or unti golden brown. Cool to room temperature before cutting into squares. Cover tray with waxed paper. In medium micro-wave safe bowl, place vanilla milk chips and 1 TBSP shortening. Microwave at high (100%) 1 minute; stir vigorously until chips are melted and mixture is smooth. If necessary, microwave at high and additional 30 seconds at a time, just until smooth when stirred. Holding by top, dip lower two-thirds of each strawberry into vanilla mixture; shake gently to remove excess. Place on prepared tray; refrigerate until coating is firm, at least 30 minutes. In clean, microwave safe bowl, repeat microwave process with chocolate chips; dip loew third of each berry. Refrigerate until firm. Cover and refrigerate leftovers. Makes about 2 to 3 dozen berries. Taken from Best Recipes Magazine, May/June 1992 F "These irresistible Vanilla Crackers are flaky and delicate. They are a rich, but not heavy, conclusion to a light lunch. Or try dunking them like donuts in coffee or hot chocolate. 300~F. 15 to 20 minutes Preheat the oven to 300~F. In a large bowl or in the food processor, cut the butter into the flour until the mixture resembles coarse meal. In a separate bowl, mix the cream, honey, and vanilla extract. Add this liquid mixture slowly to the flour mixture and blend to form a dough that will hold together in a cohesive ball. You may have to add a little extra cream or some milk. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll to 1/8 inch thick. With a sharp knife, cut into 1-1/2-inch squares. Place them on a lightly greased or parchment-lined baking sheet and bake for 15 to 20 minutes, turning over once. Do not allow the crackers to become darker than light brown. Cool on a rack. Yield: 60-70. VARIATION: If you have access to soft drink syrups, try substituting root beer syrup for the vanilla extract. Cream butter, shortening and sugar. Add vanilla and 1/2 teaspoon salt. Add the eggs, beating the mixture well. Stir in the flour and mix well. Drop from a teaspoon 2 inches apart on an ungreaded cookie sheet (or chill dough, then shape into 1 inch balls). Flatten with a floured glass. Bake at 375 degrees for 8-10 minutes. Remove immediately and cool on a rack. Makes 8 4. Combine vodka and vanilla beans in a jar with a tight-fitting lid. Cover the jar and let it stand 6 to 8 weeks. (The vodka mixture will turn amber colored after a day or two. ) After half the vanilla extract is used, add more vodka to cover the beans. The flavor in the beans is gone when the vodka no longer turns to a dark color. Yield: 2 cups. Calories per serving: Number of Servings: 24 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: *DIRECTIONS* Preheat oven to 325F. Combine 2 cups sugar and 1/2 cup water in heavy medium saucepan. Stir over low heat until sugar dissolves. Increase heat and boil without stirring until sugar caramelizes, occasionally swirling pan and brushing sides with wet pastry brush. Immediately pour caramel into two 9-inch glass pie dishes (4-cup capacity each), dividing as evenly as possible. Carefully turn dishes to coat bottom and sides with caramel. Whisk eggs, egg yolks and vanilaa extract in large bowl to blend. Add whipping cream, milk and 1-1/2 cups sugar and stir gently until sugar dissolves. Divide custard between caramel-lined dishes. Place in heavy large baking pan. Add enough hot water to pan to come halfway up sides of dishes. Bake until knife inserted into center of custards comes out clean, about 55 minutes. Remove custards from water and cool. Cover and refrigerate overnight. (Can be prepared 2 days ahead. ) Invert custards onto platters. Sprinkle with raspberries and serve. Makes Two 9-inch Flans. From "Fajita Party for 24". Recipe from Bon Appetit, July, 199 1. Vanilla Frozen Yogurt fresh mint sprigs (optional) Scrape seeds from bean. Combine seeds, bean, and milk in a saucepan. Bring to a boil; remove from heat, and let stand for 30 minutes. Discard bean. Add sugar, gelatin and salt. Let stand 1 minute. Cook over low heat 5 minutes or until gelatin disolves, stirring occasionally. Cool completely. Stir in yogurt and corn syrup. Pour into a bowl; cover and chill 8 hours. Pour into a freezer can of a 1-quart hand-turned or 1/2-gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezing can. Garnish with mint, if desired. Yield: 8 servings (about 132 calories per 1/2 cup serving) M Heat margarine in 1-1/2-quart saucepan until melted. Stir in powdered sugar and vanilla. Stir in water, 1 tablespoon at a time, until smooth and consistency of thick syrup. Glazes a 12-cup bundt cake or 10-inch angel food or chiffon cake. 16 SERVINGS; 95 CALORIES PER SERVING. Combine all ingredients in a large bowl; beat at medium speed of an electric mixer until well blended. Pour into freezer. Freeze according to manufacturer's instructions. Let ripen one hour. Yield 5 quarts. NOTE: May add additional vanilla to taste. A simple dessert to both refresh the palate and lighten the meal. Serve with strong Espresso coffee laced with Remy Martin Brandy to taste. A simple dessert both refreshes the palate and lightens the meal. This one is typical of our preference for quite simple superb food. Servings: 6 In a large heavy pot, heat corn oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add vanilla bean and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove vanilla bean and toss popcorn with sugar, salt, and melted butter. Scrape seeds from vanilla bean and add to popcorn. mix the dry milk, sugar, salt and cornstarch until the ingredients are will blended. Cut the vanilla bean into several large pieces and stir them into the mix, seeds and all. Store mix in an airtight cannister or tightly covered jar. TO USE: Stir the mix in the cannister before measuring out 1/2 cup mix into a suacepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. continue stirring for 1 minute, remove from heat, and pour into individual serving dishes. Pudding will thicken further as it cools. VARIATION: Fro a richer tasting pudding, try cooking as directed after taking the pudding off the heat, stir in an egg lightly beaten with 1/2 teaspoon Vanilla Bean Extract, and 1 Tablespoon sweet butter into the pudding. Cover and let sit for a minute or two, uncover and stir, and then pour into the individual serving dishes. 4272 Egg 1.00 Gradually stir milk and egg into pudding mix in a saucepan. Add rice and raisins. Stir over medium heat until mixture just comes to a boil. Cool 5 minutes, stirring twice. Pour into dessert dishes or serving bowl. Place plastic wrap or wax paper on surface of hot pudding. Refrigerate about 1 hour. Sprinkle with cinnamon and nutmeg. Serve. 1.00c 4273 Sugar Servings: 6 - 8 4273 Baking powder 2.50ts 4273 Baking soda 0.50ts 4273 Salt 1.00ts 4273 Egg This is a "hard-work great-tasting" ice cream Freeze ice cream as per manufactures recommendation This will keep about ten days if packed and sealed in the freezer. Since this ice cream is not cooked and contains no preservatives it gets very hard in the freezer, and should be used within ten days. 4273 COCA-COLA 1.00c 4273 Prunes, very we Cream shortening and sugar. Add well-beaten egg yolks. Sift flour. Measure 1/2 cup and sift with cream of tartar, salt, and baking soda. Combine with egg mixture. Mix thoroughly. Add stiffly beaten egg whites and flavoring. Add sufficient flour to make a soft dough. Turn onto lightly floured board. Roll in sheet 1/8 inch thick. Cut with floured cutter. Place on slightly oiled baking sheet. Bake in hot oven (400 F) about 10 minutes. 50 servings. Sara Hentz, Newberry, S. 74 Boi "Toronto's Katinka Oszter shares her mom Eva's traditional Hungarian cookies recipe - Vanillas Kifli (vanilla crescents). Katinka's family looks forward to these. " *Vanilla sugar is available in the baking section of most supermarkets, in bulk food stores and baking supply stores. Beat butter with sugar in a large mixing bowl. Beat in yolks and vanilla. Gradually beat in flour. Turn out onto counter and knead as you would bread until well combined. Form into a ball, cover with a bowl and let stand at room temperature for 2 hours. Preheat oven to 375F. To form the crescents, roll about 1 Tbsp of the dough in the palms of your hands. Then continue rolling to form a rope about 3 inches long and 1/2 inch thick. Bend rope to form crescent. Repeat with remaining dough, placing on ungreased cookie sheets about 1 inch apart. Bake on centre sheet of preheated oven for about 10 to 12 minutes. Cookies should be white in colour. To prevent breaking, cool on cookie sheets for 5 minutes. Then, while cookies are still warm, carefully roll in vanilla sugar. Repeat with remaining cookies. Cool cookies completely. Meanwhile, melt chocolate in a double boiler set over simmering water. When cookies are cool, dip tips of each cookie in melted chocolate, then set on waxed paper to dry. Per cookie: 111 calories, 1. 2 protein, 5. fat, 14,2 carbohydrate, . fibre, 5 mg calcium, . 5 mg iron 1.00 VARIATIONS: Use Cocoa Krispies instead of Rice Krispies. Melt 2 squares of unsweetened chocolate with the marshmallows. Add 1/4 cup peanut butter to marshmallows. Add 1 cup raisins with Rice Krispies. Add 1 cup of salted peanuts with Rice Krispies. Calories per serving: Number of Servings: 8 Fat grams per serving: Approx. Cook Time: Cholesterol per serving: Marks: 9174 Lge. Carrot, Thinly Sliced 1.00 Start with the basic World's Best Chocolate Chip recipe (on the preceding page), and make changes as shown. All variations should be baked in a preheated 350 oven for 10-12 minutes unless otherwise stated. Creme de Menthe Chocolate Chip Substitute 2 Tablespoons Creme de Menthe liqueur for 1 Tablespoon vanilla, and use 3 cups mint chocolate chips instead of 3 cups semi-sweet chocolate chips. Butterscotch Beauties Substitute 3 cups butterscotch chips for 3 cups semi-sweet chocolate chips. Chunky Peanut Butter Chip Cookies Substitute 3 cups Reeses(R) peanut butter chips and 1 cup chopped peanuts for 3 cups semi-sweet chocolate chips. Kiss Your Cookies Form chocolate chip dough around a Hershey's Chocolate Kiss(R). Roll dough in your hand to form a ball and bake on cookie sheet 9-11 minutes at 350. Amaretto Almond Substitute 1/2 Tablespoon almond extract and 2 Tablespoons Amaretto for 1 Tablespoon vanilla (or use 1 Tablespoon almond extract total if you do not want to use liqueur) and add 1 cup sliced almonds along with semi-sweet chocolate chips. Kahlua(R) Chocolate Chip Substitute 3 cups milk chocolate chips for the semi-sweet chocolate chips and use 3 Tablespoons Kahlua(R) liqueur for 1 Tablespoon vanilla. Caramel Kings with Nuts Reduce flour to 2 1/2 cups. Substitute 20 pieces Kraft(R) caramel pieces for 3 cups semi-sweet chocolate chips. Use 1 cup chopped nuts (listed as optional in ingredients). Chop caramels into 8 small bits per piece. Mix with chopped nuts and stir into dough. Triple Chocolate Delight Substitute 1 cup milk chocolate chips, 1 cup semi-sweet chocolate chips and 1 cup white chocolate chips for 3 cups semi- sweet chocolate chips. Raisinette(R) Dreams Substitute 2 cups Raisinettes(R) for 3 cups semi-sweet chocolate chips. Reeses(R) Peanut Butter Chocolate Chip Cookies Substitute 1 1/2 cups Reeses(R) peanut butter chips and 1 1/2 cups semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Add 1 cup chopped peanuts (optional). Heath Bar(R) Cookies Substitute 6 Heath Bars(R) (original or soft and chewy style for 3 cups semi-sweet chocolate chips. (Heath Bars come 2 small bars per pack. Use 3 packs, i. , 6 small bars. ) Cut each bar into 12 pieces. Bill's Chewy Gooeys Substitute 10 Kraft(R) caramels and 2 cups large size semi-sweet chocolate chips for 3 cups semi-sweet chocolate chips. Cut each caramel into 4 thin slices. taste 0.00 9175 Heavy cream Flatten the cutlets between two pieces of plastic wrap. In a heavy skillet, cook 1/2 cup of the onion and mushrooms in 6 Tbsp butter over moderate heat, stirring occasionally, until the onion is golden. Stir in bread crumbs, basil, salt and pepper to taste. Let the filling cool. Divide the filling among the cutlets and fold in the long sides of each cutlet 1/2-inch. Roll up the cutlets and tie them at each end. In a large heavy skillet, heat 2 Tbsp butter over mod-high heat. Brown the veal birds, patted dry, and transfer them to a bowl as they are browned. In the skillet, cook the remaining onions in 1 Tbsp butter over moderate heat, stirring, until golden. Stir in stock, tomato puree, and the paprika. Add the veal birds and any accumulation of juices. Simmer the mixture, covered, for 15-20 minutes or until the veal is tender. Arrange the noodles on a platter, remove strings from the veal, and transfer the veal birds to the platter. Whisk the sour cream with salt and pepper to taste into the skillet contents. Cook sauce until it is hot, stirring occasionally. Do not let it boil. Serve alongside the meat and noodles in a boat. a 1959 Gourmet Mag. favorite g 18010 Brown sugar 2.00tb h 18010 DUMPLINGS: 0.00 i 18010 Flour 1 egg Stuffing: To prepare stuffing, dice bacon and onion. Cook bacon in a frypan until partially cooked; add onion and cook for 5 minutes. Drain and chop mushrooms, add to frypan and cook for another 5 minutes. Remove mixture from heat, let cool and transfer to a mixing bowl. Add herbs, ground beef, bread crumbs, eggs, and sour cream. Mix thoroughly. Season with salt and pepper. Veal: With a sharp knife, cut a pocket in the veal breast or leg. Fill with stuffing; close opening with toothpicks. (Tie with string if necessary. ) Rub outside with salt and pepper. Heat oil in a Dutch oven. Place meat in the pan and bake in a preheated 350 degree F. oven about 1 1/2 hours. Bast occasionally with beef broth. When done, place meat on a preheated platter. Pour rest of beef broth into the Dutch oven and scrape brown particles from the bottom. Bring pan drippings to a simmer. Thoroughly blend cornstarch with sour cream and add to pan drippings while stirring cook and stir until thick and bubbly. Slice veal breast and serve sauce separately. c 18011 Nutmeg 0.12ts d 18011 Allspice 1.00ts e 18011 Cinnamon 0.50ts f 18011 Bu Sprinkle cutlets with lemon juice and season with salt, pepper and paprika. Heat oil in a frypan and fry cutlets for 3 minutes on the first side. Turn cutlets over and add drained capers to pan. Fry again for 3 minutes; remove cutlets and arrange on a preheated platter. Pour wine into pan, scraping loose any brown particles from bottom of frypan. Add bay leaf, simmer liquid 3 minutes. Remove bay leaf. Blend in evaporated milk and adjust seasonings. Pour over cutlets. Cut beets into strips and arrange on lettuce leaves as a garnish. 0.50c k 18011 Cinnamon 0.50ts l 18011 Allspice 0.25ts m 18011 Nutmeg 0.12ts n * Veal cutlets should weigh about 6 oz each. Pat cutlets dry with paper towels. Heat oil in frypan and brown cutlets on each side approximately 3 minutes. Season with salt and pepper. Remove cutlets from pan and keep them warm. Blend wine and evaporated milk in a pan and simmer for 3 minutes. Add cherries; heat through and adjust seasonings. Return cutlets to sauce and reheat, but DO NOT boil. Arrange cutlets on preheated platter, pouring cherry sauce around them. Garnish with parsley. Cut veal in 1 inch strips, (not too lean - not too fat. ) 2. Evenly cover with water and bring to slow boil. Rinse clean. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. Add cooked veal to sauce and simmer 10 more minutes. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 7797 Cloves garlic, minced 2.00 7797 Dried chilies 8.00sm 7797 Peanut oil 4.00tb Cut veal in 1 inch strips, (not too lean - not too fat. ) 2. Evenly cover with water and bring to slow boil. Rinse clean. Cover veal with water, season with salt, white wine, onion, bay leaves, cloves, simmer until cooked. Make a white roux and use strained stock for sauce. Cook until flour taste is gone. Add capers, dill, pepper and nutmeg. Adjust seasoning to taste. Add cooked veal to sauce and simmer 10 more minutes. Before serving, mix cream and egg yolks and pour very slowly into Fricasse. Serve with rice or noodles. Serves 6. .25ts 7797 Yellow rice vinegar 1.00ts 7797 Cornstarch paste to thicken 0.00 7798 Flour, + about 1/4 cup for 2.00c Mix all the ingredients together and moisten with the stock. Pack into a greased loaf pan. Dot with butter or other shortening and bake at 350-F for 1 hour. Serve hot or cold as desired. 1.00ts 7798 Boiling water 0.67c 7798 To 1/3 cup cold water 0.25 *DIRECTIONS* Bring veal chops to room temperature. Season with freshly ground coarse black pepper on both sides, pressing pepper into chops. Melt butter and olive oil in large, deep-sided frying pan. Brown chops on medium-high heat until well browned, about 5 minutes per side. Remove and cover with plastic wrap to keep warm. Add chopped shallots to frying pan and saute, stirring occasionally, about 3 minutes. Add garlic and continue sauteeing, stirring constantly, another minute or so. Add sliced mushrooms and saute for 1 to 2 minutes, stirring occasionally. Reduce heat to medium and add sun-dried tomatoes, chopped tomatoes, anchovy paste, Tabasco, basil, red wine and 1/2 cup reserved tomato juice. Cook on medium heat UNCOVERED approximately 15 minutes. If sauce gets too thick, thin with remaining tomato juice, keeping in mind the fact that the pasta will thin sauce slightly. Taste and correct seasoning, adding more basil if desired along with salt and black pepper. Add veal chops to sauce mixture, along with any meat juices that have accumulated on plate, sinking chops as best as possible. Cook UNCOVERED about 10 minutes, and then flip chops. Cook another 5 minutes UNCOVERED and again remove chops to plate and cover with plastic wrap to keep warm. (Do not overcook the veal!) Add cooked pasta to sauce and heat on medium-low about 5 minutes, stirring occasionally, until pasta is warm. Taste and correct seasoning. Serve pasta on large platter with veal chops and sprinkle freshly grated imported Romano on top of pasta. Serves 4. Serve with Caesar Salad or Spinach Salad and garlic bread. Something lemony would be great for dessert, like Lemon Ice or Lemon Cheesecake. Recipe by Michelle Bass, derived from Grilled Veal Chops with Double Tomato Relish printed in Bon Appetit, June, 199 1. Salt 1.00ts 7099 (5 ounces) macadamia nuts, 1.00cn Slice veal into 2 x 1/2" strips. In sturdy plastic bag,place veal and 1/4 cup flour. Shake to coat evenly. In electric skillet,melt 3 tbsp. butter with heat control set at 325 degrees. When butter is bubbly,add veal strips. Saute quickly just until all sides are brown. Sprinkle with salt and pepper. Remove veal from skillet. Keep warm. Add mushrooms to hot skillet. Saute until limp. Add 2 tbsp. butter and 2 tbsp. flour,stirring well to combine. Add wine and broth,stirring constantly to loosen any brown bits. Cook for 2 minutes,stirring constantly. Add veal and simmer for 1 minute or until heated through. Serve over rice or noodles,if desired. Makes 4 to 5 servings. aised dumplings and stewed apples. To prepare, add apples and their liquid to ham and boil for one hour. If dried apples are used, they should be soaked overnight first. Add brown sugar. Prepare dumplings by sifting together flour, baking powder, salt and pepper. Stir in well-beaten egg, butter and enough milk to ma Pound veal cutlets between sheets of waxed paper til about 1/4" thick. Combine flour and salt & papper to taste. Dredge cutlets in the flour mixture. Combine 2 Tbsp butter with the 2 Tbsp olive oil in a large frying pan over medium high heat. Cook cutlets until lightly browned- about 2-3 minutes per side. Remove cutlets to a platter or pan suitable for use under a broiler. Place sliced mushrooms in the frying pan and cook until tender, adding a little butter if needed. Add Marsala and reduce sauce to about half of the original volume. Pre-heat broiler. Lower heat under the frying pan to VERY low, or place pan in a larger pan of hot water. Whisk in cold butter, 1 Tbsp at a time, adding each just before the last is completely incorporated. Remove sauce from heat immediately when done. Place a slice of provolone on each cutlet and broil until cheese bubbles and just starts to brown. Serve sauce alongside the cutlets, or spoon over as they are served. (This type of sauce will separate if it becomes too hot at any point- mine always does :) ). Other ideas: Use chicken in place of veal. Place a slice of prosciutto on the chicken or veal, then the slice of cheese before broiling. Roll in bread crumb mixture. Heat oil (1 1/2 to 2") in a 3 quart saucepan to 360 degrees. Fry eggs,4 at a time,turning occasionally,5 to 6 minutes;drain. Serve hot or cold. Serves 8. 0.00 7101 Almond macar Melt butter with oil in large skillet over medium-high heat. Add veal and brown, turning once. Transfer to platter. Add brandy and shallots to skillet and stir, scraping up any browned bits clinging to bottom of pan. Blend in soup and milk. Return veal to pan with apple. Reduce heat and simmer stirring once or twice, until heated through. Serve over rice. 8 - 4" waffles. 0.00 7101 In a 2 qt. casserole,combine veal,mushrooms,1/2 cup broth,onion, paprika,salt,pepper and caraway seeds. Cover with lid or plastic wrap. Microwave on high 7 minutes;stir. Stirring midway through cooking,microwave on 50% (medium) 21 minutes. Blend flour with remaining 1/2 cup broth until smooth. Stir into casserole. Microwave on high 2 to 3 minutes or until sauce thickens. Blend in sour cream;let stand 2 minutes. Serve over cooked noodles and sprinkle with additional paprika or chopped fresh parsley. Makes 4 servings. ps) 0.00 5486 Orange juice 2.00tb 5486 Lemon juice 1.00tb 5486 BLACKBERRY SORBET --------- 0.00--------- Sprinkle pepper on both sides of veal and roll in flour. Put oil in skillet and heat to medium-high. Add prosciutto and cook for 1 minute. Add veal and cook for 1 minute on each side. Remove veal and set aside. Scrape sides of skillet. Add shallot and garlic and saute for 1 minute. Pour in wine, stir, set heat to high and reduce fluid for 3-5 minutes. Set heat to medium and add veal to pan for another minute without turning. Arrange veal on dinner plate with prosciutto on top of each piece. Drizzle liquid over veal and sprinkle with parmesan cheese. Add a touch of parsley and serve. Great with cold-pasta salad, or a simple green salad with vinegar and oil. stiff peaks form 0.00 5486 GARNISH --------- 0.00--------- 5486 Mint sprigs (optional) 0.00 Rub the veal pieces with the salt, pepper, flour, and oregano. Heat the oil over moderate-low heat in a 12-inch skillet. Add the garlic and onion and saute for 3-5 minutes or until soft but not browned. With a slotted spoon remove the onion and garlic and set aside. Raise the heat to medium-high and brown the veal slices on both sides. Return the onion and garlic to the pan and add the broth. Bring to a boil, cover, then turn to simm for 10-15 minutes. Stir in the lemon juice and coat the veal slices evenly with the juice. Arrange on a heated serving platter and garnish with the lemon slices, capers, and parsley. A nice accompaniment is Gnocchi a la Romaine. 5487 Orange, juice, grated rind 1.00 5488 Butter 0.50c 5488 Bar German chocolate 0.50 Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added. The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit 5489 Salt * Asparagus Spears should be canned. Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. 1.50c 5490 Margarine o * Asparagus Spears should be canned. Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. 0000005290 0000005296 0000005303 0000005309 0000005315 0000005322 0000005327 Unless the scaloppine are very small, cut them into pieces measuring ab. 3 in. by 3 in or slightly larger. Place them between sheets of wax paper and pound lightly to flatten. (use a rolling pin, bottom of a heavy skillet, pounder, etc. ) Blend flour with salt and pepper to taste. Dip the meat into flour to coat lightly. Using a large, heavy skillet, heat the butter and oil and when it is very hot but not brown, add the meat in one layer. Cook over relatively high heat until golden brown on one side. Turn and cook until golden brown on the other. The cooking time should be from 4-6 min. Transfer meat to a serving platter or two plates and keep warm. To the skillet add the wine and stir to dissolve the particles in the pan. Reduce wine slightly and pour equal amounts over each serving. Naturally, these amts. may be increased to serve more people. For Chicken marsala, I don't see why you can't substitute chicken breasts. 0000005480 0000005481 0000005481 Pound each piece of meat lightly between 2 sheets of plastic wrap with a flat mallet or the bottom of a heavy skillet. Sprinkle the meat on both sides with salt and pepper. Beat the egg with the water in a shallow dish. Coat the scaloppine on both sides with flour. Dip them into the egg mixture to coat well. Heat the oil and 1 tbsp. of the butter in a large skillet. Add the pieces of veal and cook over high heat about 1 minute. Turn and cook on the other side for 1 minute. As the pieces are cooked,transfer them to a warm platter and keep hot. Wipe out the skillet. To the clean skillet,add the remaining butter. When it has melted,add the pepper strips,olives,garlic and onion. Add salt and pepper to taste. Cook,tossing and stirring,until the peppers are crisp tender. Add the tomatoes and cook about 1 minute. Add the oregano and vinegar and stir well. Cook over high heat about 30 seconds. Pour the mixture over veal and sprinkle with parsley. Makes 4 servings. 0000005486 Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. 0000005489 0000005489 0000005489 0000005489 0000005490 Season veal with salt, pepper and 1/2 t curry powder. Heat oil; brown veal slices on both sides. Remove meat and reserve. Add onions; saute until softened. Add evaporated milk and tomato paste. Cook until bubbly. Add lemon juice, rest of curry powder, and chopped parsley sprigs. Return veal slices to the sauce. Add the cognac or brandy; heat through. Serve on preheated platter. 0000005491 0000005491 0000005491 0000005491 0000005491 0000005491 Rub veal steaks with salt and pepper. Heat oil and cook veal slices about 2 minutes on each side. Place veal in an ovenproof casserole. Add cored, sliced apples. Blend evaporated milk and yogurt together. Spread over apples. Place in a preheated 325 degree F. oven; cook just until bubbly, about 20 to 30 minutes. 0000005492 0000005492 0000005492 0000005492 0000005492 0000005492 0000005492 0000005492 0000005492 Melt or heat bacon fat or oil in cast iron saucepan. Stuff the 2 cloves of garlic, cut in two, into incisions made in the veal. Place the meat in the hot fat and brown well on all sides. Don't rush this as the colour and flavour of the finished gravy will depend on how well the meat has been browned. Add the thyme or savory and the bay leaf. Place the potatoes and onions, whole around the meat. Don't add any liquid. Cover tightly and cook over medium heat till meat is tender, about 2 hours. The potatoes and oniions will not break as there is no liquid added. The veal will make its own gravy. When cooked, remove the meat from the pan to a heated platter. Place the pan over high heat and stir gently, so as not to break up the vegetables. When they are well coated with gravy, boil another minutes or so till the gravy has a nice consistency. This is a complete meal. from the Quebec section of _The Canadiana Cookbook_ by Mme. Jehane Benoit 2.50ts Partially freeze pork; cut on the bias into thin, bite-size strips. Place pork in a plastic bag set in a shallow baking dish. Combine sherry, hoisin sauce, ginger, garlic and 1/2 cup water; pour over pork. Close bag and marinate meat for 15 minutes at room temperature or 1 to 2 hours in refrigerator. Meanwhile, cook carrots, covered, in a small amount of boiling salted water for 5 minutes; drain. Drain pork ; save marinade. Stir cornstarch into marinade and set aside. Spray a wok or 12 inch skillet with nonstick spray coating. Preheat over high heat. Add carrots; stir-fry for 2 minutes. Add peapods; stir-fry for 2 minutes more. Remove vegetables from the wok. Add oil to the wok. Stir-fry pork, half at a time, until no pink remains, 2 to 3 minutes. Return all of the pork to wok; push away from center. Stir marinade mixture and add to center of wok. Cook and stir until bubbly. Cook and stir for 1 minute more. Return vegetables to wok; add mushrooms. Cook and stir for 1 minute more. Serve over bok choy or cabbage leaves. MICROWAVE DIRECTIONS: Freeze, slice and marinate pork as above. In a 1-quart microwave casserole, combine carrots and 2 tablespoons water. Micro-cook on High for 3 minutes; drain. Preheat a 10-inch microwave browning dish on High for 5 minutes. Meanwhile, drain pork; save marinade. Increase cornstarch to 4 teaspoons; stir into marinade and set aside. Decrease oil to 1 teaspoon, and add to browning dish; spread with wooden spoon. Add pork. Cook, uncovered, on High for 4 to 5 minutes or until no pink remains, stirring twice. Remove pork and juices from browning dish and set aside. Add carrots and peapods to browning dish. Cook, covered, on High, for 2 minutes, stirring twice. Stir pork and juices into the vegetables. Add mushrooms. Stir marinade; add to dish, mixing well. Cook, uncovered, for 6 to 7 minutes, stirring every 2 minutes. Continue cooking for 30 seconds more. Serve as directed. b 18016 -divided Saute onion and celery in oil in a large Dutch oven until soft. ~ 2. Stir in flour; cook several minutes, stirring over medium heat. ~ 3. Reduce heat; slowly add soy bean stock, stirring constantly. ~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly. ~ 5. Remove from heat and set aside. ~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture. ) ~ 7. Arrange tomato slices over top; sprinkle with parsley. ~ 8. Bake in preheated 350'F. oven 40 minutes. ~ a 18017 Salt 0.25ts b 18017 Baking soda 0.25ts c 18017 B Saute onion and celery in oil in a large Dutch oven until soft. ~ 2. Stir in flour; cook several minutes, stirring over medium heat. ~ 3. Reduce heat; slowly add soy bean stock, stirring constantly. ~ 4. Add carrots, potato, mushrooms, chopped tomato, herbs and seasonings; bring to boil to thicken, stirring constantly. ~ 5. Remove from heat and set aside. ~ 6. Alternate layers of soy beans and noodles in a greased 12x8x2-inch baking dish; pour some of the vegetable gravy over each layer. (Gravy should come almost to top of mixture. ) ~ 7. Arrange tomato slices over top; sprinkle with parsley. ~ 8. Bake in preheated 350'F. oven 40 minutes. Chill and cut into squares. Makes about 16 squares. Better double the recipe and use a 9" by 13" pan. One recipe lasts about 3 minutes in a small 2.00ts 7102 Bacon, crisply cooked and 3.00sl Thaw rice cake rolls in refrigerator overnight. Let stand at room temperature for 2 hours before cooking. Partially freeze beef. Bias-slice beef across the grain into thin bite-size strips. Place beef in a plastic bag set in a deep bowl. Combine soy sauce,sherry,2 green onions and gingerroot. Pour over beef. Close bag. Marinate in the refrigerator for 1 to 2 hours,turning bag occasionally to distribute marinade. Drain well,reserving marinade. Bias-slice rice cake rolls into 1/4" slices. Heat 2 tbsp. of the oil in wok. Add bok choy,mushrooms,bamboo shoots,2 green onions and chives. Stir-fry 3 minutes or until bok choy is crisp-tender. Remove vegetables and juices from wok. Heat remaining oil in wok. Add beef. Stir-fry 3 minutes or until no longer pink. Remove from wok. Add 1/4 cup chicken broth and reserved marinade to wok. Add sliced rice cake rolls. Stir constantly for 2 to 3 minutes or until rice cake slices soften,add more chicken broth as necessary to prevent rice cake slices from sticking together. Return beef and vegetables to wok. Heat through. Serve immediately. Makes 4 servings. the familiar rolled oats, but is similar in texture to fine corn meal. It is obtainable in health food or specialty stores, or you can grind your own from steel cut oats. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Stir together the oat meal, salt, and baking soda in the food processor or in a large bowl. Cut in the butter until it is evenly mixed throughout. Add just enough of t In large saucepan, brown ground beef. Drain off excess fat. Stir in water, stewed tomatoes, tomato sauce, vegeteables, onion soup mix and sugar. Bring to boiling. Cook and simmer 20 minutes. to about 1/8 inch thick. With a cookie cutter, cut into 2-inch circles. Place the circles on an ungreased baking sheet. Prick each 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until crisp. Cool on a rack. Yield: 30-35. VARIATION: An alternative method is to roll the dough a l Dissolve bouillon cubes in water and bring to boil. Add celery, onions and broccoli, reduce heat and simmer until vegetables are tender, not mushy. Mix milk and cornstarch, a little at a time, and stir until all cornstarch is dissolved. Gradually add milk mixture to soup and stir constantly. Then add cheese cubes, stirring only until cheese is melted. Do not boil, as oup may curdle. thoroughly dry. 7105 Bite-size pieces romaine In a large 3 quart casserole dish, combine the oil, onion, garlic, carrots and celery. Microwave covered at High for 7 to 8 minutes or until vegetable are almost tender. Add zucchini, peppers, canned tomatoes including liquid, kidney beans including, chili powder, cumin and oregano. Microwave covered at High for 16 to 18 minutes or until zucchini is tender. Let stand, covered for 5 minutes. Season to taste with salt, pepper and pinch of sugar. Ladle chili into warm soup bowls; sprinkle with shredded cheddar or mozzarella and serve. Serves 4. From The Gazette, 91/02/2 7. 5490 Sugar 0.25c 5490 All-purpose flour* 2.00c 5491 COFFEE --------- 0.00--------- 5491 Mix celery, onion, mushrooms and butter in 2 quart casserole, cover. Microwave on high 6-8 minutes, or until tender-crisp. Set aside. In 2 cup measure, combine water, soy sauce, cornstarch, bouillon and sugar. Microwave on high 2 minutes or until thickened, stirring twice during cooking. Mix sauce and remaining ingredients with celery mixture. Microwave at high 4 6 minutes or until thoroughly heated, stirring after half the time. Serve over rice or chow mein noodles. * very finely chopped, or 1/4 t dry crushed red pepper GARNISH: toasted sesame seeds, fresh corriander leaves, or roasted unsalted peanuts, optional. Cook or reheat rice. Steam cauliflower, carrots, and broccoli until crisp/tender, about 6-8 minutes. Add red pepper, onion, and peas for the last 3 minutes. Tomatoes should be added just for the last 2 minutes, simply to heat. Meanwhile, in a small saucepan, heat oil for the sauce. Add curry powder, ginger, and chili pepper. Saute for 3-5 minutes. Add vegetable stock and boil, uncovered, for about 3 minutes to reduce and thicken slightly. Stir in lime juice. Toss steamed vegetables gently with sauce. Top with garnish. Serves 4-6 VARIATIONS: - add 1 coarsely chopped apple : - add tofu cubes or serve on slices of lightly sauteed tofu. : - subst. or add other veggies, such as sauteed mushrooms or steamed potatoes : - leftovers are delicious in omelets : - serve on buckwheat noodles or other pasta Soak the split peas in hot water for 1 hour & drain. Wash the Mung beans well & pick out any loose stones & sticks, etc. Combine rice, legumes, ghee, turmeric, asafetida, chili, ginger root, vegetables & stock in large pot. Cook for about one hour. Blend the vegetables at high speed to make a very creamy & smooth soup & return to the pot. Sprinkle in the ground coriander, cumin & garam masala. Heat till almost boiling & simmer gently for 2 to 3 minutes, stirring to prevent burning. Add the black pepper, salt & minced coriander & serve. Yamuna Devi, "The Art of Indian Vegetarian Cooking" 5491 Bananas; peeled, 2.00lg 5491 halved lengthwise, sliced 0.00 5491 TO FINISH --------- 0.00--------- Place filets in a layer in oiled 9-inch square baking pan, saute onion, zuchini and green pepper in oil until crisp-tender; spoon over filets. Top with tomatoes. Combine sherry, lemon juice, salt, basil, pepper and pepper sauce; pour over filets. Bake uncovered at 350F for 25-30 minutes. Remove fish and vegetables to heated platter; sprinkle with parmesian cheese. if desired, serve pan juices over bulgar or rice. 5491 Fresh raspberries 0.50pt In skillet, cook onions and green pepper in butter and 2 tablespoons olive oil, stirring, 5 minutes. Add zucchini, cook covered 4 minutes. Add garlic, salt and tomato, cook stirring, 5 minutes. Transfer to bowl. Cool. Add eggs. Over medium heat, heat 2 tablespoons olive oil in 10" ovenproof skillet. Add egg mixture, cook 3-5 minutes till underside is set. Bake preheated 400 F dregrees oven for 1 to 2 minutes till puffed and golden. Cut into wedges. 3.00 Vegetable Kabobs with Marinara Dip. Prepare Marinara Dip. Set oven control to broil. Thread vegetables separately on 4 metal skewers. Brush vegetables with oil. Place skewers of bell pepper and zucchini on rack in broiler pan. Broil with tops about 4 inches from heat 2 minutes. Add skewers of mushrooms and cherry tomatoes. Broil 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender. Serve with dip. 6 SERVING; 110 CALORIES PER SERVINGGRILLED VEGETABLESPrepare vegetables as directed. Place bell pepper and zucchini skewers on grill 5 to 6 inches from medium-hot coals. Grill 2 minutes. Add skewers of mushrooms and cherry tomatoes. Grill 4 to 5 minutes, carefully turning every 2 minutes, until vegetables are tender. MARINARA DIPHeat oil over medium heat in 2-quart saucepan. Cook garlic in oil about 2 minutes, stirring occasionally. Add remaining ingredients. Cook uncovered over medium heat about 5 minutes, stirring occasionally. Pour into blender or food processor. Cover and blend on medium speed, or process, about 15 seconds, until smooth. Serve warm. a 11593 Pepper 0.25ts b 11593 Vegetable Oil 1.50Tb c 11593 Beer 0.50c Thread the Vegetables and Tofu Onto Skewers, Putting a Mushroom, Then a Piece Of Tofu, Followed By Some Red Pepper, Corn, Zucchini and a Cherry Tomato. Continue in this Way until All Skewers Are Full. To Make the Marinade, Mix Together the Mustard, Garlic and Honey, Then Gradually Stir in the Other Ingredients. Lay the Kebabs on a Plastic or Glass Container Big Enough for Them To Lie Flat. Spoon the Marinade Over Them, Turning Them To Make Sure That All the Vegetables Are Coated. Let the Kebabs Marinate for At Least One Hour, Preferably for Serveral Hours, Spooning the Marinade Over Them Occasionally. Cook the Kebabs Under a Hot Broiler or on the Grills for 10- 15 Minutes until All the Vegetables Are Tender, Turning the Skewers So That the Vegetables Cook Evenly. Pour the Remaining Marinade Into a Small Pitcher and Serve Separately. (May Use Eggplant Cubes or Cauliflower Florets If Desired. ) 11594 Salt 0.50ts Spray 13 x 9" pan with cooking spray. Mix white sauce according to package directions. Add onions, mushrooms, broccoli, pepper and garlic powder. Add this mixture to the white sauce. Layer ingredients as follows: 1 c spaghetti sauce/Ragu, lo-fat 3 noodles 1/3 of broccoli mixture/zucchini 1/3 of mozzarella 1/3 of parmesan Repeat this twice for three complete layers. Bake at 350 for 1 hour and 15 minutes. Let stand for 15 minutes before cutting. 4 Pepper; As Desired Pare and coarsley shred potatoes and carrots. Shred zucchini. Place in a bowl with onion. Combine eggs, egg whites, salt and pepper; stir into vegetable mixture. Sprinkle flour over top; stir to mix. Heat non-stick griddle, or heavy skillet to medium-high. Brush with oil. Drop batter by heaping tablespoonfuls onto griddle. Flatten slightly. Cook until browned. Turn, brown other side, adding a little oil as necessary. Drain on paper towels and keep warm until ready to serve. Serve with applesauce or cranberry sauce or combination for dipping. 11595 Shredded Cheddar Cheese 0.25c d 11595 Sliced Green Onion 2.00Tb e 11595 Dried Basil, Crushed 0.25ts f 11595 Whole Milk Heat oven to 350 degrees. Mix all ingredients except tomato and cheese. Spread mixture in loaf pan, 9 X 5 X 3 inches. Bake 1 to 1-1/4 hours or until done; drain. Arrange tomato down center of meat loaf. Top with cheese slices cut diagonally in half. Bake 3 to 5 minutes or until cheese is melted. Remove from pan. 6 SERVINGS; 375 CALORIES PER SERVING. *1/2 cup dry bread crumbs or 3/4 cup quick-cooking oats can be substituted for the 3 slices bread. b Melt ghee in a wok or skillet. Add ginger, garlic & onion & stir fry for 1 minute. Add garam masala, chili powder, pepper, salt & soy sauce. Stir-fry for 30 seconds. Add vegetables & mix well. Remove from heat & place in a bowl. Add tofu & toss well. Allow to cool & drain off excess liquid. Put 1 tb of filling into each momo wrapper & seal closed with a little water. Steam over a steaming rack for 15 to 20 minutes. Serve hot with momo sauce. Adapted from Betty Jung, "The Kopan Cookbook" Crumble ground turkey into skillet. Brown over medium-high heat 2 minutes, stirring occasionally. Add red pepper strips and paprika. Cook 2 minutes more. Add crushed tomatoes, chicken broth and pasta to skillet. Bring mixture to a boil, reduce heat, cover and simmer 15 minutes. Remove lid and arrange broccoli nad cauliflower over pasta. Replace lid and continue cooking 10 minutes. Prepare Savory Topping. Sprinkle over vegetables in skillet and let sit 3 minutes before serving. SAVORY TOPPING Pull leaves from parsley stems and combine with crumbs and cheese; toss. 1.00c k 18018 And coarsely chopped * 0.00 l 18018 Walnuts, chopped 0.50c m 18018 Prune halves (optional) 0.00 On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 198 9. 2.00 b 18019 - little of the greens, 0.00 c 18019 - finely chopped 0.00 * or chopped broccoli In a saucepan combine bouillon granules and 1 1/2 cups water. Bring to boiling; add rice. Reduce heat and simmer, covered, for 20 minutes or till tender. Meanwhile, in a med saucepan combine green pepper and 1/2 cup water. Bring to boiling; reduce heat. Cover and simmer for 2 minutes. Add shredded zucchini or chopped broccoli. Cover and simmer for 3-5 minutes or till crisp-tender; drain well. Set aside. In a large mixing bowl combine eggs, milk, onion powder, basil, oregano, and 1/8 t pepper. Stir cheddar cheese and cream cheese into hot rice. Stir rice mixture into egg mixture. Stir in cooked vegetables and pimento. Spoon into a 10x6x2" baking dish. Bake, uncovered, in a 350 deg F. oven for 30-35 minutes or till center is set. Let stand 5 minutes before serving. ********************************************************** Per serving: 315 calories, 17 g protein, 33 g carbohydrates, 12 g fat, 169 mg cholesterol, 574 mg sodium, 407 mg potassium. 2.00 In a saucepan, boil potatoes in salted water 15-20 minutes or until tender. Drain well, return to saucepan and shake over low heat a few moments or until dry. Mash well. Cook peas in boiling salted water 4 minutes. Drain well. Heat oil in a skillet. Add onion, cumin seeds, ginger, turmeric, Garam Masala and salt. Cook gently 5 minutes. Add mashed potatoes and peas, then stir in lemon juice. Mix well, remove from heat and cool. Sift flour into a bowl. Cut in butter finely until mixture resembles bread crumbs. Add milk and mix to form a stiff dough. Divide in 6 equal pieces. Form each piece in a ball and roll each ball on a lightly floured surface to a 6" circle. Cut each circle in half. Divide filling equally among semicircles of pastry. Dampen edges of pastry, then fold over and seal to form triangles which enclose filling completely. Half fill a deep-fat fryer or saucepan with oil. Heat oil to 375'F. (190'C. ) or until a 1/2" cube of day-old bread browns in 40 seconds. Fry samosa in hot oil, a few at a time, 3-4 minutes or until golden brown. Drain on paper towels. Garnish with lime twists and celery leaves, if desired, and serve hot with Mango Chutney. Makes 12 samosa. Scandinavian Beef Patties With Beets And Cape Schnittbohnensalat (green-Bean Salad) Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) Mix the flour and water to form a paste and set aside. In a mortar pound together the garlic, coriander root and peppercorns to form a paste. Heat the oil and briefly fry the garlic paste, then add all the remaining ingredients down to and including the sugar, stirring constantly. Add the flour and water paste and stir to thicken. Remove from the heat and leave to cool. Drain the beancurd sheets and spread out on a flat surface. Place a line of the cooled filling along one edge of each sheet and roll to form a long sausage. Place the 3 sausages in a steamer and steam for 15 minutes. Remove and leave to cool. When ready to serve, deep-fry the sausages until golden brown, drain and slice into 1/4-inch (6 mm) rounds and serve on a bed of lettuce and mint leaves with Plum Sauce. Vatcharin Bhumichitr "Thai Vegetarian Cooking" Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal There are as many versions of vegetable soup in Italy as there are cooks. Pancetta - Pancetta is the same cut of pork as bacon. It is cured with salt and is not smoked. It comes rolled up like a large salami. Widely used in Italian cooking, especially in Emilia-Romagna, it is vital to many dishes. If available, buy a large quantity. Cut into several pieces and freeze it. You can substitute domestic bacon for Pancetta. It must be blanched in boiling water for two three minutes to reduce the smoky flavor. Fresh side pork can also be used. Prepare chicken broth. Heat oil in a large saucepan. Add parsley and garlic. Saute over medium heat. Before garlic changes color, add Pancetta. Saute until lightly browned. Stir in cabbage. Cover and cook 1 to 2 minutes. Add remaining vegetables to saucepan. Cover and cook about 5 minutes. Add broth and water, if using, and prosciutto rind or ham shank. Cover and reduce heat. Simmer 40 to 50 minutes. Remove half the vegetables with a slotted spoon. Place in a blender or food processor and process until smooth. Return to saucepan. Season with salt and pepper. Serve hot with Parmesan cheese sprinkled over top. Makes 8 to 10 servings. VARIATION: Toast about 20 thick slices of Italian bread. Place 2 slices in each soup bowl and sprinkle generously with Parmesan cheese. Ladle soup into bowls. Serve with additional Parmesan cheese. Scrapple 3 - Tapdc Blanch tomato for half a minute and slip off skin. Remove seeds and cut into small pieces. In boiling chicken stock add cabbage, carrot, onion and celery and bring to boil again. Reduce heat and cook until tender. Saute' tomato in 3 tablespoons oil. Add to soup with salt, pepper and MSG (if used). Cook for another 3 to 4 minutes and add sesame oil and Tabasco (if used). Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cook diced bacon in 3 quart saucepan 3-4 minutes or until crisp. Add vegetables such as carrots, cauliflower, broccoli and peas. Add beef broth. Cover and bring to a boil. Uncover and simmer 5-10 minutes or until vegetables are tender. Season to taste with salt and pepper and ladle into 6 heatproof bowls. Float 1 slice white or whole wheat toast in each and sprinkle each slice with shredded tilsit. Broil briefly until cheese is golden brown. Sprinkle with chopped fresh parsley. tb ~- Combine all ingredients except rice papers and oil. Cut the rice papers into quarters. Wet the surface of each paper with water (use your fingers or a brush) and within about 1 min the paper will become flexible enough to be filled. Place about 1 tbsp of the filling on each paper and roll. Heat the oil in a wok to about 350 deg. Place rolls, flaps-down, into oil and cook 20 min (10 min each side), until completely done. Serve with Buddhist Nuoc Leo. 2.00 Cut the Peppers, Zucchini & Celery Into 2-Inch Matchsticks. Trim the Scallions So That Is About 1 Inch Of the Green Part Left. Slice the Button Mushrooms. Next Make the Sweet & Sour Dressing; Blend All the Ingredients in a Blender or Food Processor, or Mix Them in a Bowl. Make the Stir-Fry Just Before You Want To Eat. Heat the Oil in a Wok, Then Put in the Vegetables and Stir-Fry Over High Heat for 2 Minutes, until They Are Beginning To Soften. add the Almonds and the Sweet & Sour Mixture and Stir-Fry for a Further 1-2 Minutes To Heat Through. 2817 Hollandaise Sauce Mix * 1.00pk 2817 Thin Slices Canadian Bacon 8.00 2817 Large Eggs 4.00 2817 Milk In a stock pot, heat oil. Add onion, celery, tomato, potato, turnip, and garlic. Cook until vegetables are tender, about 10 minutes. Add remaining ingredients. Cover, bring to a boil, reduce heat, and simmer 1 hour. Strain stock and discard the vegetables, bay leaf, and parsley. Stock may be used immediately, refrigerated for 3-4 days, or frozen for up to 1 month. 1.00 2817 English Mu PER SERVING: 308 cal. , 18g Pro. , 17g Carbo. , 20g fat, 60mg Chol. , Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS 2818 Jerry's Long-Awaited Worth-Waiting-For Vegetable Sushi Roll (MAKISUSHI) w/Egg Nori (seaweed sheets) - 10 sheets Bamboo sushi mat ** Kampyo/Shiitake ~ ** Wash Kampyo; soak in enough water to cover 40 minutes, or until soft. Drain. Combine Shiitake and 2-1/2 cups water in medium-size saucepan. Let stand 20 minutes. Add softened Kampyo to Shiitake and liquid in saucepan. Bring to boil; simmer, cover 5 minutes. Stir in 1/4 cup soy sauce; simmer 15 minutes longer, or until Kampyo is lightly colored. Stir occasionally. Drain and cool; squeeze out liquid from Shiitake (using paper towels). Divide Kampyo into 10 portions, each portion being about 8-9 inches long (the length of a Nori sheet). Remove and discard Shiitake stems; cut Shiitake into 1/4-inch thick slices. Rice - Wash rice until water runs clear; drain well. Combine rice and 5 cups water in large sauce pan. Bring to boil; reduce heat and simmer on lowest possible heat, cover 20-25 minutes, or until water is absorbed. Don't Stir!!! (stick a fork into rice to bottom of pan and if no water remains, it's ready). Remove from heat and let stand covered for at least 10 minutes. Rice should be on the firm side, not mushy. Remove 1/2 rice to large non-metal mixing bowl and let cool some. Pour 1/2 cup sushi rice vinegar evenly over top of rice and toss gently to combine. Add remaining rice (cooled some) and another 1/2 cup vinegar. Toss gently to mix. Cool. Egg - Pour 1/2 egg mixture evenly into lightly oiled hot skillet and cook over medium-high heat until set. Turn out; cool and slice into 10 strips. Repeat with remaining egg mixture. Spinach - Bring washed spinach to boil in a little water, then lower heat and cook for several minutes. Drain well and let cool (it is important that as much water as possible is drained from the spinach ~ one way is to allow spinach to cool in a mesh strainer). Divide into 10 portions of strips (you may not need all the spinach you have cooked). ** Putting It All Together ** Unroll the bamboo sushi mat away from you. Place 1 sheet Nori on mat, lining it up with the bottom of mat. Moisten hands with a little of the remaining sushi rice vinegar to prevent rice from sticking. Place enough rice on Nori to cover 3/4 of the sheet and a little more than 1/2 inch thick. Press down with fingers (not too firmly). Over center of the rice, from left to right, place 1 spinach strip along with a Kampyo portion, 2 egg strips, and several Shiitake strips. Each strip should extend the length of the rice. Finally, add a modest amount of drained pickled red ginger slivers along the top of the other strips. Hold line of ingredients across rice firmly in place with finger tips. Using thumbs, push up and turn bamboo sushi mat edge nearest you up and over filling, pressing firmly to enclose filling, and lifting the bamboo mat while rolling to keep it free from being enclosed in the sushi roll. The idea is to get everything rolled before reaching the far edge of the Nori sheet. When sushi is rolled, gently but firmly, press bamboo mat around roll again, but this time to shape. (The art of making sushi is to get filling ingredients lined up in the center of the roll). Unroll mat and wrap sushi in plastic or aluminum wrap; repeat with remaining ingredients to make 10 rolls. To serve, place rolls, seam-side down, on cutting surface and cut crosswise into about 8 equal slices. (Refrigeration will cause sushi to dry out, so eat). Enjoy!!!!! Jerry Masefield 5 -1 -1 - Prepare Beef and Broth. Add enough water to broth to measure 5 cups. Return strained beef and broth to Dutch oven. Cut kernels from corn. Stir corn and remaining ingredients into broth. Heat to boiling; reduce heat. Cover and simmer about 30 minutes or until vegetables are tender. 7 SERVINGS (ABOUT 1-1/2 CUPS EACH); 335 CALORIES PER SERVING. *1 cup each frozen whole kernel corn, cut green beans and green peas can be substituted for the 1 ear corn, 1-inch pieces green beans and shelled green peas. Add potatoes, carrot, celery, onion, bouillon granules, pepper and tomatoes to beef broth. Simmer uncovered 15 minutes. Stir in frozen vegetables. Heat to boiling; reduce heat. Cover and simmer about 15 minutes or until vegetables are tender. 28785 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18020 Scrambled Eggs With Chorizo Sau In a small skillet cook carrot and potato in hot oil till tender, stirring occasionally. In a medium mixing bowl combine egg and milk. Stir in bread crumbs, parsley, onion salt, garlic powder, and pepper. Add ground meat and mix well. Criscross three 18x2-inch foil strips atop a sheet of waxed paper. In the center of the foil strips pat half of the meat mixture into a 5-inch circle. Spread carrot mixture on meat circle to within 1/2" of edges. On another sheet of waxed paper, pat remaining meat mixture into a 6" circle. Invert atop the first circle. Remove paper. Press edges of meat to seal well. Bringing up foil strips, transfer meat to a crockery cooker. (Leave Foil strips under meat during cooking). Press meat away from sides of the cooker. Cover; cook on low-heat setting for 9 1/2-11 1/2 hours or on high-heat setting for 3 1/2-4 hours. In a bowl combine catsup and mustard. Spread over meat. Cover; cook on low-heat or high-heat setting for additional 30 minutes. Using the foil strips, transfer meat loaf to a platter; discard the foil strips. Source- Better Homes & Gardens New Crockery Cooker Cookbook, page 1 7. 21555 Poha (thick flaked rice) 2.00c r 21555 Chopped cilantro 0.33c s 21555 Unsweetened grated coconut 2.00tb Heat oven to 350 degrees. Mix 1/2 teaspoon salt, the dill weed and 1/4 teaspoon pepper. Sprinkle over fish fillets. Divide carrot and bell pepper strips among fish. Roll up fish and place seam sides down in ungreased rectangular baking dish, 13 X 9 X 2 inches. Pour 1/4 cup wine over fish. Cover with aluminum foil and bake about 40 minutes or until fish flakes easily with fork. Heat margarine in 1-1/2-quart saucepan until melted. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Cook over medium heat, stirring constantly, until smooth and bubbly; remove from heat. Stir in milk and 1/4 cup wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Arrange fish on serving platter. Pour sauce over fish. Garnish with dill weed if desired. 6 SERVINGS; 225 CALORIES PER SERVING. To Microwave: Place carrot strips in rectangular microwavable dish, 11 X 7 X 1-1/2 inches. Add 1 tablespoon wine. Cover tightly and microwave on high about 4 minutes or until crisp-tender. Remove with slotted spoon. Prepare fish fillets as directed. Arrange seam sides down around sides of dish. Drizzle with 3 tablespoons of wine. Cover tightly and microwave on high 10 to 12 minutes, rotating dish 1/2 turn after 5 minutes, until fish flakes easily with fork. Let stand covered 3 minutes. Remove to warm platter and keep warm. Microwave margarine in 4-cup microwavable measure uncovered on high 15 to 30 seconds or until melted. Stir in flour, 1/2 teaspoon salt and 1/8 teaspoon pepper. Gradually stir in milk and 1/4 cup wine. Microwave uncovered on high about 4 minutes, stirring every minute, until thickened. 2.00ts e 21557 Salt 1.00ts f 21558 Boneless pork 1.50lb a 21558 ;water PER SERVING: 308 cal. , 18g Pro. , 17g Carbo. , 20g fat, 60mg Chol. , 499mg Sodium, 277mg Potassium Combine first 6 ingredients. Top each slice of toast with 1/2 cup of vegetable mixture. Place slices on baking sheet. In a small saucepan combine cheese, pepper, and 2 Tablespoons water. Cook and stir till cheese is melted. Spoon over sandwiches. Broil 4-inches from heat for 5 minutes or till cheese is bubbly. Transfer to serving plates. Top with sprouts. BETTER HOMES AND GARDENS Noodles: Add soft noodles to boiling salted water; stir with chopsticks & cook until noodles lose their floury taste but are still firm. Immediately drain in colander & rinse in cold water to arrest cooking process. If you hold noodles for more than 10 minutes toss them with a little oil to prevent sticking. Vegetables: Soak Jyo mushrooms for 2 hours in warm water (1 hour for Nami mushrooms); slice in thin strips. Slice celery with the grain in thin strips about 3" long. Cut bamboo shoots in strips to match celery. Stir-Frying: Heat wok to medium-high. When hot, dribble oil around side of pan. Add salt; stir briefly. Add mushrooms & bamboo shoots; stir for about 30 seconds. Add celery, stir vigorously for 30 seconds. Push vegetables up side of wok; add broth & sugar, bring to boil. Add noodles, a handful at a time, stirring them into broth for about 20 seconds. Combine vegetables & noodles, cover wok, steam for 30 seconds. Push all ingredients to side. If necessary, thicken juices slightly with cornstarch paste. Add paste a little at a time, stirring constantly. Serve immediately. Bake uncovered for 25 minutes or until light brown and bubbly. Serve at once. b 12150 Brown onion,medium,chopped 1.00 c 12150 White onion,chopped 1.00 d 12150 Celery Rinse and drain Beans. Cover with cold water, and bring to a rolling boil. Shut off heat and drain. Put into bowl with all ingredients except tomato sauce and mix. Let mixture sit overnite or 4-6 hours in refrigerator. Five hours before eating, bring mixture to rolling boil in pot. Then bring heat to low, cover and simmer for 45 min. Preheat oven to 325, place mixure in 2 quart oven proof dish and cover. Cook for two hours. Add tomato sauce, and cook for two more hours, adding water during cooking if mixture dries. e the meat with water to cover and salt; cook about 2 hours, until the meat is very tender. Remove the meat, measure the broth and add water if necessary to make 3 cups of liquid. Mince the meat very fine, and return with the broth to the saucepan. Add the pepper and sage. Mix the cornmeal with 1 cup of cold water, then stir into the meat and broth. Cook over low heat until thickened, stirring frequently. Then cover and continue cooking over low heat for 10 minutes longer. * (cut up up the frozen green beans or green peas to make 2 cups) Saute onions, carrots, and celery in heated butter or margarine in a large kettle for 5 minutes. Add tomatoes, water, basil, thyme, salt, and pepper. Bring to a boil. Stir in barley and lower heat. Cook slowly, covered, 1 1/2 hours, until barley is tender. Stir in beans or peas during last 10 minutes of cooking. Remove from heat and stir in dill. Serves 10-1 2. Good for informal lunch or supper. p Good slow pot recipe. Longer cooking enhances the flavor. Soak granule burger in boiling water for 10 minutes or more. Place oil in heavy saucepan. Combine onions, green pepper, garlic and saute inoil. Add the granule burger to the sauteed vegetables, cook for 5 minutes. Add the rest of the ingredients. Simmer at least 1 hour. Pour corn meal mixture into boiling broth and cook until very thick (about 10 minutes). Pour into 2 loaf pans, 9 x 5 x 3 inches. Chill. When cold, cut into 1/2 * drained Place all ingredients except cooked rice in a large saucepan. Add 1 cup water. Tomatoes should be undrained. Bring to boiling, reduce heat. Simmer. covered, for 15 minutes, stirring occasionally. I like to add a shot of Tobasco sauce at this point. Top each serving of chili with 1/2 cup hot cooked rice. ********************************************************** Per serving: 405 calories, 19 g protein, 20 g carbohydrates, 2 g fat, 0 mg cholesterol, 1028 mg sodium, 1339 mg potassium. ke the broth by boiling together one cleaned hog's head with heart and liver and pieces of pork. [City folks may have to make do with pork roast or some such - JP. ] Cook several hours. Remove the meat from the bones and measure. What is left can be used in making meat puddings. Bring the meat and broth to a boil. Into it dribble the corn meal, stirring constantly until the consistency of mush has been achieved. Add seasonings and cook slowly for an hour. Pour into loaf pans, 9 x 5 x 3 inches, an Beat shortening till fluffy. Add sugar & continue to beat until well combined. Add the rest of the ingredients in order, beating well after each addition. When the ingredients are well mixed, wrap the mixture in waxed paper & refrigerate for 1 hour to make the dough easier to handle. On a floured board, roll out the dough until it is about an 1/8 inch thick. Using a cookie cutter, cut into cookies & place on a cookie sheet. Bake 8 to 10 minutes at 275F. Cool for a couple of minutes on the sheet & then remove to a wire rack to cool. ea g 21559 ;water 2.00c h 21559 Corn meal 2.50c i 21559 Flour 0.00 j 215 * or substitute 1/2 t dried Oregano for 1/2 t of the dried Basil Cook noodles and broccoli separately according to their package directions; drain well. Set aside. For sauce, cut up canned tomatoes. In a large saucepan stir together undrained tomatoes, tomato sauce, celery, green or sweet red pepper, basil, bay leaves, and garlic. Bring to boiling; reduce heat. Simmer, uncover, 20-25 minutes or till sauce is thick, stirring occasionally. Remove bay leaves. Meanwhile, in a bowl stir together egg, ricotta cheese, parmesan cheese, and 1/4 t pepper. Stir in broccoli. Spread about 1/2 cup of the sauce in a 13x9x2" baking dish. Top with half the noodles, half of the broccoli mixture, and half of the remaining sauce. Repeat layers, ending with the sauce. Bake, uncovered, in a 350 deg F oven for 25 minutes; sprinkle with Mozzarella. Bake 5 minutes more or till heated through. Let stand 10 minutes before serving. ********************************************************** Per serving: 282 calories, 18 g protein, 30 g carbohydrates, 10 g fat, 83 mg cholesterol, 646 mg sodium, 620 mg potassium. b 21561 Yellow corn meal 1.00c c 21561 Salt 2.00ts d 21561 Onions; chopped fine 0.25c Heat oil and garlic in pan, add mushrooms, cook for 2 minutes. Add shallots, pepper and cabbage, cook, covered, until cabbage is wilted. Stir in blended water, sauce, stock cube and cornstarch. Divide mixture between wrappers, fold sides in, roll up. Brush rolls lightly with egg white, place on baking paper*-covered oven tray, bake in moderately hot oven for about 25 minutes or until lightly browned. Serve with sauce. Total fat: 4. 5 g Fat per roll: negligible * with non-stick coating (?Australian product, perhaps non-stick pan or cooking spray could be substituted) Sweet and Sour Sauce: 1/2 cup pineapple juice 2 Tb white vinegar 1 Tb no-added-salt tomato sauce 2 tsp brown sugar 1 tsp cornstarch 1 tsp water Combine juice, vinegar, sauce and sugar in pan; blend cornstarch and water, add to pan; stir over heat until sauce boils and thickens slightly. b 21562 ;boiling water 1.50qt Time includes chilling. Rich refreshing soup. Set medium bowl in a larger bowl of ice. In a medium saucepan, combine chicken broth and chopped herbs. Bring to boil over high heat. Reduce heat and simmer 3 minutes. Place cream in a large non-aluminum saucepan and bring to a boil over medium heat, watching carefully so cream does not boil over. Remove. Stir stock mixture into cream. Whisk small amount of cream mixture into beaten yolks. Then gradually whisk yolks into larger cream mixture. Place soup over medium heat and cook for 5 minutes, or until thickened, whisking slowly but constantly. Immediately pour soup into bowl set over ice. Stir in lemon juice. Season with salt and pepper to taste. Stir until cool. Refrigerate until ready to use. 0000021547 0000021547 0000021547 0000021547 0000021547 0000021547 0000021547 0000021547 0000021547 0000021549 0000021549 0000021549 Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in remaining ingredients. ABOUT 1 CUP SAUCE; 20 CALORIES PER TABLESPOON. 0000021549 0000021549 0000021549 0000021549 0000021549 0000021550 0000021551 0000021551 Place brick of velveeta and jar of picante sauce in a slow cooker or crock pot, and turn on high stirring occasionally until melted and blended. Stir in cilantro when melted. Serve with tortilla chips. Note: You can substitute two cans of chopped tomatoes and chiles for the salsa, or add one can of tomatoes and chiles. Play around with this, and you might even add a little Louisana hot sauce! 0000021554 0000021554 0000021554 0000021554 0000021554 Cut the chicken and pat dry on paper towels. Mix with the egg-white marinade and refrigerate for 30 minutes. Heat the oil in a saucepan or wok to between 280 and 300 degrees, no hotter. Deep-fry the chicken strips in the oil just until they are barely tender. They will not brown. Heat the creamed corn along with the soup stock and light soy. When hot add the chicken and season to taste with the salt and pepper. Add the sesame oil drops to garnish and serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 198 9. Typed by Terri St. Louis-Woltmon O:). 0000021556 0000021557 0000021557 0000021557 0000021557 0000021557 0000021557 0000021558 0000021558 0000021558 0000021558 0000021558 0000021558 0000021558 0000021559 0000021559 0000021559 0000021559 0000021559 0000021559 0000021559 0000021559 Chutney - Process first 8 ingredients in blender until herbs are chopped. Season to taste with salt and pepper. (Can be made one day ahead. Cover and chill. ) Chicken - Whisk first 5 ingredients together in medium bowl. Add chicken and toss to coat. Cover and refrigerate approximately 2 hours. Preheat oven to 350 degrees. Thread chicken onto skewers. Transfer to baking sheet. Sprinkle chicken with sesame seeds. Bake until chicken is just cooked through, 10 to 15 minutes. Arrange on platter and serve with chutney. 40 calories per serving, 0 g fat, 73 mg sodium, 16 mg cholesterol. From Bon Appetit's Light & Easy Mar '9 3. 0000021562 0000021562 0000021562 0000021562 0000021562 0000021562 0000021563 0000021563 0000021563 0000021563 0000021563 0000021563 0000021564 0000021564 0000021564 0000021564 0000021564 0000021564 0000021564 0000021565 The term "velvet" denotes a method of poaching chicken breast to turn it white and make the texture very soft and smooth. Care must be taken to use simmering liquid for just long enough to cook the chicken through. Boiling water or prolonged poaching will toughen the texture. Velvet chicken: Heat 6 cups of water to boil. Reduce to simmer. Remove skin from chicken breast; cut breast into 1" chunks. Simmer in uncovered pan for 3-5 minutes, until meat is cooked through. Sauce: In wok or sauce pan, heat chicken stock, sherry, ginger juice, sugar & salt. When sauce is very hot, slowly add condensed milk or cream. Stir to combine. DON'T ALLOW SAUCE TO BOIL. Dribble in corn- starch paste to thicken. Enrich with sesame oil. Add chicken before serving to reheat. Rice stick: Heat oil in wok for deep-frying until hot enough to puff up rice stick but not brown it. Fry in small batches; drain. Process takes just seconds. Place rice stick on platter; cover with chicken. 0.00------- Wash corn in stock. Drain corn, reserving stock; chop finely and return to stock. In a cup, mix cornstarch and cold stock to make paste. In heavy 2-quart saucepan, heat oil until hot. Saute green onions & ginger for about 30 seconds, stirring constantly to avoid burning. Add stock & corn; stir & bring to just under boil. Add salt, pepper & sugar. Simmer 15 minutes or until ready to serve. Just before serving, turn up heat again to a bubbly boil. Dribble in cornstarch paste until soup acquires a waxy translucence. It should still be thin, but not watery. Add sherry. Now beat egg white with a fork to a light froth. Turn off heat. Quickly swirl in egg whites. Pour into serving bowl. Garnish with ham. Serve. 0.50c e 12152 Eggs 4.00 f 12152 Light raisins Honey Crisp Topping Heat oven to 350 1. Blend all ingredients except topping in large mixer bowl on low speed 1/2 minutes, scraping bowl frequently. Beat 4 minutes at medium speed. Pour batter into greased and floured square pan, 8 x 8 x 2 inches, or round layer pan, 9 x 1-1/2 inches. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. While warm, spread with Honey Crisp Topping. Set oven control at broil and/or 550. Place cake about 3 inches from heat; broil about 3 minutes or until mixture is nicely browned. Honey Crisp Topping: Mix 3 Tbsp. butter or margarine, softened, 1/3 cup honey, 1/4 cup shredded coconut, 1/2 cup crushed Wheaties cereal and 1 can (8-1/2 ounces) crushed pineapple, drained. Coconut Broiled Topping: Mix 1/2 cup flaked coconut, 1/3 cup brown sugar (packed), 1/4 cup chopped nuts, 3 Tbsp. soft butter or margarine and 2 Tbsp. light cream. heat from 2 to 3 minutes. Steam it, covered, over (not in) hot water about 15 minutes. Extend height of 1-quart souffle dish 3 inches above dish with band of double thickness aluminum foil; secure ends of foil by folding together, taping or fastening with paper clips. Mix 1/2 cup sugar, the gelatin, salt and wine in 2-quart saucepan. Beat egg yolks slightly; stir yolks and chocolate chips into gelatin mixture. Cook over medium heat, stirring constantly, just until mixture boils. Chill pan in bowl of ice and water or refrigerator, stirring occasionally, just until mixture mounds slightly when dropped from a spoon, 20 or 30 minutes. Mixture should be slightly thicker than unbeaten egg whites. If mixture becomes too thick, place pan in bowl of hot water, stirring constantly, until mixture is of proper consistency. Beat egg whites until foamy in large mixer bowl. (Egg whites should be at room temperature when beaten for best volume. ) Gradually beat in 1/2 cup sugar; beat until stiff and glossy. (Do not underbeat. ) Fold thickened gelatin mixture into meringue. Beat 1 1/2 cups cream in chilled small mixer bowl until stiff; fold into meringue mixture. Carefully turn into souffle dish. Refrigerate until set, about 8 hours. Just before serving, run knife around inside of foil band and remove band. Garnish souffle with sweetened whipped cream. ypos by Jeff Pruett. d pork 2.00oz a 12154 Fresh or frozen peas 0.25lb b Saute onions, carrots and celery in large pot with oil. Saute until translucent, then carmelized (turns light brown. Add chopped vegetables, water to cover vegetables. Add chicken packets, stir in thyme, and pepper and bring to boil. Lower heat and simmer for 30-45 minutes. Place in blender a cup or so at a time. Puree each batch and empty into large bowl. Rinse pot, replace soup mixture and again bring to simmer again for a few minutes, stirring occassionally. Note: At this stage, we allow the mixture to sit until it cools slightly and divide the soup into 3 equal portions. The soup freeezs excellently and we do that with 2 of the portions. Variations: Place the basic soup into a pot. Simmer and bring to a boil. Add a quarter cup of milk either regular or skimmed) and bring to boil again. To add texture to the mix, add diced potatoes and carrots. *Serve with a pinch of dried tarragon*. A a dollop of no fat yogurt adds additional smoothness. If desired, substitute 1/2 cup of cooked fucilli instead of the potato. You may also substitute frozen corn or peas. d 18021 - peeled & finely chopped 0.00 e 18021 Scallions; thinly sliced, 6.00 f 18021 - (keep white & green parts 0.00 g 18021 microwave cheese and picante sauce in bowl on high 5 minutes stirring after 3 minutes. stir in cilantro Serve hot with tortilla chips hinly sliced 0.25lb i 18021 Red bell pepper 1.00sm j 18021 - seeded and diced 0.00 k * Bell peppers should be seeded and cut into thin julienne strips. ** Garlic cloves should be peeled and cut into 1/4-inch chunks. Slit the shrimp up the back with a sharp knife. Remove the vein, but do not peel shrimp. Set them aside. Combine 2 cups of olive oil and the red pepper strips in a deep heavy skillet or saute pan. Heat slowly. Cook very gently until the peppers are extremely tender but not at all browned. (The oil will turn a lovely rose color. ) Set peppers aside. Pour the remaining oil into another skillet with the garlic pieces. Stew the garlic slowly for 4 to 5 minutes, until tender and golden. Scoop out the garlic with a strainer or slotted spoon and add it to the peppers. Heat the garlic oil until it ripples. Throw in the minced chili pepper and the shrimp. Saute, tossing the shrimp in the oil, until they turn pink and are just done. To serve, spoon the peppers and their oil into a serving dish. Surround with the shrimp. Serve with bread. Each diner soaks slices of bread in the oil and piles the bread with peppers and garlic. Feta cheese may be eaten with it and the shrimp goes on top. t 18021 - to taste 0.00 u 18021 Freshly ground black pepper 0.00 v 18021 Hot sauce (optional) 0.00 Brown chops on both sides. Grease casserole dish well. Put 1 tb rice for each chop in bottom of dish. Place chops on rice. Put slice of onion, tomato & pepper on each chop. Cover with chicken broth. Bake 1 hr. at 350 degrees. b 18022 Bacon drippings 1.00ts c 18022 Salt 1.00ts Mix all ingredients in a pan. Keep refrigerated and covered. Mix well once a day for 3 days. On 4th day form in firm compact rolls and place on broiler pan. Bake 4 hours at 180 degrees. Turn rolls 3 timesduring baking. Salami may be cooked longer it you wish it to be firmer. 7105 SWEET --------- 0.00--------- 7105 Olive or ve In a large pan,saute onion and garlic in the oil until onion is golden. Add ground venison,chili flakes,oregano,cumin,coriander and cloves. Cook,stirring occasionally,until venison is pink in color. Mix in tomatoes,vinegar,raisins,salt and pepper. Cook over low flame until liquid is reduced by half. Adjust seasonings and serve with tortillas and fresh salsa. Makes 6 to 8 servings. While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extr Clean as much fat off ribs as you can. Marinate overnight. Dry pieces & roll in flour, fry until light brown. Remove from skillet & arrange in a large fry pan or skillet. Cover with barbecue sauce & bake until tender at 350 degrees. 7105 Dash of red pepper sauce 0.00 7106 Mango (about 1 pound), 1.00lg Put a LARGE oven cooking bag in an oblong baking pan (so that the bag fits inside the pan). To the bag, add the venison. Add all liquids, then veggies around the meat. Put the 'shrooms on top of everything else, then the spices on top of them. You want to have about 1 inch of liquid in the bottom of the bag, so if you need more, add a little water (or white wine!). Seal bag. Poke several small holes in top of bag to let steam escape. Bake at 300-325 for 3-1/2 hours. (If you chop the veggies big, they won't overcook). et on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot. 7107 To 115 degrees) 0.00 Place roast in center of piece of heavy aluminum foil large enough to completely wrap it. Put in shallow pan; fold foil up around meat pan fashion. Brown under broiler. Add vegetables; brush them with melted butter or fat & brown also. Season meat with salt, pepper & herbs. Add wine. Bring foil up around meat & seal the edges with a double fold. Place in 300 degree oven for about 3 1/2 hrs. (If longer time is available, roast in 250 degree oven for about 4 1/2 hrs. Remove meat to a hot platter. Simmer juices in saucepan until slightly thickened, correct seasonings & serve. ring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce. 1.00tb 7107 Salt 0.75ts 7107 Maple-flavored syrup 0.33c Place venison roast in glass baking dish. Add onions, bay leaves, peppercor juniper berries, cloves, salt, vinegar and boiling water. Cover a refrigerate at least 3 days, turning venison twice a day with tongs. (Never pierce venison with a fork. ) Drain venison, reserving marinade. Heat oil in 10-inch skillet. Cook venison on all sides in hot oil until brown. Stir in marinade. Heat to boiling; reduce heat. Cover and simmer 3 to 3-1/2 hours or until venison is tender. Remove venison and onions from skillet; keep warm. Strain liquid in skillet. Add enough water to measure 2-1/2 cups. Add to skillet. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Stir gingersnap crumbs and sugar into liquid. Cover and simmer 3 minutes. Serve with venison and onions. 10 TO 12 SERVINGS; 500 CALORIES PER SERVING. 5492 Flour 0.75c 5492 Baking powder Do not skin, peel, or otherwise denude the vegetables or potatoes. Wash them briskley and then cut them up. The good stuff is in the skin, always, as the skin is what was intended to serve, protect and defend the pulp and seeds. Fill large crock pot half full of clean cold water. Add ingredients. Let cook on low heat for 12-16 hours. Season as desired during last 1 hour of cooking, adding bay, etc. , as suits your individual collection of buds. This recipe may be done with any game animal, except that squirrel tends to be far too stringy for my taste. If you like hearty and thick, this stew is for you. It would also go well with beef, obviously. I do recommend a bay leaf added to the top for the last hour. 5492 Sugar 1.00c 5492 Milk, scalded & cooled 2.00c 5492 Heavy crea Combine 1 tbsp. butter,shallots and berries in a 2 cup glass measure. Cover with vented plastic wrap. Microwave on high for 2 minutes. Add Scotch whiskey and microwave on high 1 minute or until boiling. Stir in orange juice,lemon juice,jelly and mustard. Microwave on high 2 minutes or until boiling. Combine cornstarch with water. Stir into sauce;microwave on high 1 minute or until boiling;set aside. Preheat a microwave browning dish according to the maximum time given in manufacturer's directions. Rub remaining 1 tbsp. butter over surface. Immediately,press venison or beef onto hot surface. When brown,turn over. Microwave on high 2 minutes or to desired doneness. Do not overcook. Serve immediately with sauce. 5492 Amaretti 1.50c 5492 Med-dry sherry 0.25c Sear venison until brown on all sides. Add water. Add celery, carrots, potatoes, onions, and all other ingredients except frozen veggies. Cook on medium until vegetables are tender and meat is cooked through. Add frozen veggies and cook until hot. Remove bay leaf. Serve with hard rolls. May need to add additonal broth. 5492 chopped 0.00 Cut steaks into serving portions. Place in electric frying pan and add water to simmer meat, approximately 10 minutes on each side. Add remaining ingredients and more water if necessary during cooking time. Cook on low heat 175 - 200 degrees until tender (about one hour). Turn meat to prevent sticking. This can be adapted for stove top, slow cooker or oven cooking. 5493 Strawberries 2.00c Pleasing to the eye. Walnuts add interesting texture. Wash, clean, and dry vegetables. Chop and toss together. DRESSING: Blend all ingredients together and toss with salad. 0.50c 5493 Honey) 0.25c 5493 Dry red wine 0.50c Skin broccoli stems and quarter them lengthwise. Cut flowerets into large pieces. Blanch broccoli, cauliflower, and potatoes in boiling water then drain. Heat the oils in a medium skillet and add one third the chopped garlic. When garlic begins to color, add tomatoes and simmer, covered, for 5 minutes. Place the blanched vegetables in a large, shallow baking dish, add the rest of the ingredients, including the remaining chopped garlic. Toss lightly, then spread the tomatoes on the surface. Cover and bake in a preheated 500 F oven until vegetables are cooked, about 20 minutes. Do not overcook. 1683 Green Chiles; ** 1.00c 1683 Fresh Cilantro; Snipped, *** 0.25c 1683 Salt 0.75ts Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings. 1684 Cherrystone clams 18.00 * Use cooked fresh kernels or canned or cooked frozen. Cook the diced salt pork over moderate heat, stirring occasionally, so that all of the pork pieces become brown but not too dry. Remove them from the pan with a slotted spoon. Saute the onion in the pork fat just until tender, but not brown. Add the water, corn, potatoes and salt, cooking, uncovered, until the potatoes are almost soft. Add the milk and simmer very gently for 10 to 15 minutes to let the flavor ripen. Taste for seasoning, adding a good bit of freshly ground pepper. Sprinkle the surface with the salt pork and serve with a large supply of soda crackers. 1684 White wine 2.00c 1684 Plum tomatoes, drained 3.00c 1684 Bay leaves 2.00 Mix all ingredients together until well blended. Place 2 cups mixture into each of 6 freezer bags, and refrigerate. To make cookies, mix 1 bag (or 2 cups) cookie mix, 1 egg and 1/2 cup butter-flavored shortening in bowl until well-blended. Shape dough into balls (about the size of walnuts) and place on cookie sheet that has been sprayed with cooking spray. 1 pkg mix makes about 24 to 36 cookies. ///\oo/\\\ From the hearth in Sandee's Kitchen. 1684 Pepper Very best lobster dish: Steam 1 big lobster per person over sea water. The really big ones (2+ lb. ) aren't done as soon as they turn red - let them cook a couple more minutes beyond that; little lobsters are ready as soon as they turn red. Serve with plain melted butter. Steam 2 medium or 1 big lobster per 2 people as above. As soon as they are red, take them out. Have an assistant remove the claw meat (keep whole) and whatever knuckle meat and roe (s)he can find while you take the tails and either (depending on their size) halve them lengthwise or cut them through the shell into slices. Have on hand, per person, 1 sliced shallot and 3 morels, halved (regular mushrooms will do). Heat a big knob of butter in a big saucepan and toss the tail pieces in the hot butter for a minute. Remove the tails to a hot platter. Dump the shallots and mushrooms in the same butter and toss for a minute; then remove them to the same platter. While the butter is still hot, add (per person) 1 oz best white wine and 1 tblsp straight bourbon (Cognac will do); let cook down for 15 secs or so and then add, slowly and keeping the heat high, 1 oz or more of heavy cream per person. While your assistant arranges the tails on individual plates, with the claws and maybe some watercress or parsley as garnish, keep an eye on the sauce as it thickens. When the sauce is thick, add a little salt if you need it and dump in the onions, mushrooms, roe, and knuckle meat. Pour sauce over lobster tails and serve at once. Save the tomalley for: Tomalley croustades. Fry rounds from a baguette or other very thin loaf in butter until they just begin to turn golden. Drain on paper towels. When they are cool, spread them with lobster tomalley mixed with heavy cream to make a thick paste. You may grate a tiny bit of Gruyere or other Swiss-style cheese over each one. Put under the broiler for a few seconds until the tops bubble. a 18024 Light brown sugar, packed 1.50c Combine crumbs and margarine, press onto bottom of 9-inch springform pan. Chill. Soften gelatin in water, stir over low heat until dissolved. Gradually add gelatin to cream cheese, mixing at medium speed on electric mixer until well blended. Blend in juice and peel. Beat in marshmallow creme; fold in whipped topping. Puree blueberries; fold into cream cheese mixture. Chill until firm. Garnish with additional frozen whipped topping, thawed, and lemon peel. VARIATIONS: Substitute Neufchatel cheese for cream cheese. Substitute strawberry slices for blueberries Substitute raspberries for blueberries 1.00 b 18025 Onion, roughly chopped 1.00 c 18025 Garlic 1.00cl d 18025 Ribs celery Preheat oven to 350F. Heat oil in large skillet; saute onion, garlic and mushrooms until onion is nearly soft. Add all remaining ingredients except final three. Mix well and spread mixture in a large greased or sprayed shallow baking dish. Arranged tomato slices over the top. Mix together parmesan and crumbs and sprinkle over tomatoes. Bake for 40 minutes. Makes 8 servings. 24.00 h 18025 Sea scallop Combine crumbs and margarine; press onto bottom of 9-inch springform pan. Bake at 325 degrees F. , 10 minutes. Cool. Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese and sugar, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid ot measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until well blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. VARIATION: Substitute 1 Cup Vanilla Wafer crumbs, 1/2 cup chopped nuts, 2 tablespoons of sugar and 2 tablespoons of margarine for graham cracker crumbs, sugar and margarine. 18025 Fresh spinach, chopped 1.00c o 18025 Grated carrot 0.50c p Melt butter; add onion, celery, and leeks; cook 20 minutes. Place in sauce pan; pour in broth; add potatoes; bring to boil and reduce heat to simmer. Simmer until potatoes are soft. Puree soup; add soy sauce. Chill; stir in cream. Reseason if necessary; garnish with chives to serve. 0.25c a 18026 Chpd onions 2.00c b In a kettle, cook leeks and onion in the butter over low heat, stirring occasionally, until they are softened. Add the potatoes with the water and the salt. Simmer the mixture, covered, for 30-40 minutes, or until the potatoes are soft. Add milk and h&h and bring the mixture just to a boil, stirring. In a food processor, puree the mixture in batches, and strain it through a very fine sieve into a bowl. Stir the cream and white pepper into the soup and chill, covered, until it is very cold. Garnish with chives and serve cold. Makes about 11 cups. A Gourmet Mag. favorite, 1954, by Louis Diat, who was Chef de Cuisine at the NY Ritz-Carlton and a Gourmet contributor. He invented vichyssoise. 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018018 0000018019 0000018019 0000018019 ln a deep, 2 1/2-quart to 3-quart, heat-resistant, non- metallic casserole, melt butter in Microwave Oven 30 seconds. Add leeks and onions. Heat, uncovered, in Microwave Oven an additional 3 minutes. Add diced potatoes and chicken broth to butter-leek mixture. Heat, covered, 15 to 18 minutes or until potatoes are very tender. Press mixture through a sieve or electric blender till smooth. Return mixture to heat-resistant, non-metallic casserole and gradually stir in cream. Add salt and pepper to taste 5. Heat, covered, 4 minutes or until soup is very hot. Serves 4 to 6 Chilled Vicyhssoise: Soup may be thoroughly chilled for cold Vicyhssoise. Sprinkle with chopped chives to serve From _The New Deluxe Sharp Microwave Oven Cookbook_ 0000018021 0000018021 0000018022 0000018022 0000018022 0000018022 0000018023 0000018023 0000018023 0000018023 0000018023 0000018023 0000018024 Combine all ingredients in ice cream freezer. Freeze according to manufacturers directions. Makes 1 1/2 quarts. This is the best fruit ice cream. Great for picnics because you don't have to cook it. 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018025 0000018026 Soak onions overnight in sugar, water and vinegar. Drain well. Add mayonnaise and celery seed to spreading consistency. Serve on crackers. Typed by Syd Bigger. 0000018026 0000018026 0000018026 0000018026 0000018026 0000018026 0000018026 0000018026 0000018026 0000018027 0000018027 0000018027 0000018027 0000018027 0000018027 0000018027 0000018027 0000018027 FILLING: Slice onions thinly and layer in large saucepan. Add 1 teaspoon of salt to them and set aside to draw out the water for at least 30 minutes. Add 1/4 cup of oil and 1/2 cup of water. Steam onions until transparent and water is cooked out. Meanwhile, place sliced bacon in a small amount of water in a shallow pan and blanch to remove excess fat. Bacon should be limp. Pour off liquid and coarsely chop. When water is cooked out of onions, add 1 teaspoon of flour and stir to dissolve. Remove from heat and add 2 egg yolks and cream with the onions. Stir constantly. PIE PASTRY: Sift flour onto a pastry board, cloth or dough bowl and make a large well in the center. Pound butter to soften slightly or have at room temperature. Place butter, egg yolks, salt and smaller amount of water in the well and work together with the fingertips of one hand until partly mixed. Gradually work in flour, pulling dough into large crumbs using the fingertips of both hands. If the crumbs are dry, sprinkle over a tablespoon of more water. Press dough firmly together - it should be soft, but not sticky. Work on a lightly floured board, pushing dough away with the heel of the hand and gathering it up with a dough scraper until smooth and pliable. Press dough into a ball. Wrap in foil or plastic wrap and chill for 30 minutes. It can be stored tightly wrapped in the refrigerator for up to 3 days. DIRECTIONS: Roll pastry to about 1/2 inch thickness in a rectangular shape. Place pastry on an oiled baking sheet. Crimp edges of pastry if desired. Beat an egg yolk with a pinch of salt and brush over the entire pastry. This is called "egg glazing" and helps the filling adhere to the pastry. Pierce pastry with a fork in several places to prevent bubbles from forming while baking. Spread onion mixture over the pastry and sprinkle the chopped bacon on top. Bake at 300 degrees F. for 10 to 15 minutes or until nicely borwned. Cut into 1 inch squares for hors d'oeuvres. May be made a day ahead and reheated. Wait to cut until after heating if made ahead. May be baked in individual tartlet pans or a pie plate. k 18026 Salt 1.00tb l 18026 Cayenne pepper 1.00ts m 18026 Red Bell peppers 1/2" dice 2.00 Brown breast in oil and drain on paper towel. Oil a 1 1/2-quart casserole. Layer potatoes on bottom; follow with a layer of onions and top with a layer of mushroom soup. Gently, place chicken breast over soup and sprinkle with paprika. Cover tightly and bake at 350 degrees for 1 hour. Yield: 2 servings Lean white fish, 1" pieces 1.50lb q 18026 Lg shrimp, peeled deveined 12.00 Using the steel blade of your Food Processor, chop butter with 1/4 cup sugar until butter is the size of small peas, using 4 or 5 on/off turns. Add sour cream, vanilla and salt and blend just until combined, using about 10 on/off turns. Sprinkle flour over and blend just until granular crumbs form, about 15 seconds. Press 1 generous tablespoon of crumb mixture into each of 24 miniature muffin cups (1 3/4 diameter top). Bake at 350~ until edges of each cake are just golden, about 22 minutes. Immediately make 3/8-inch deep indentation in center of each using end of a wooden spoon. Fill each with about 1/2 tsp preserves. Let cool in pan 10 minutes. Transfer to racks and cool completely. Just before serving, sprinkle sift powdered sugar over top of each. Notes from Gaye: Warning! these are addictive and a threat to your hips. They are THAT good. These will keep in an airtight container for 2 days or frozen for future use. Substitute any type of jam or preserves. These taste good even when you use margarine or shortening instead of butter (which I refuse to use for health reasons). Scallops; chopped 6.00oz g 18027 Lobster meat; cooked & 3.00oz h 18027 -chopped 0.00 i 18027 Sour cream On medium-low heat, reduce the cream by one-third. In a separate pan, saute the green onions and mushrooms in butter. Season with salt, white pepper, and cayenne pepper. Cook the mixture for 10 minutes over high heat, stirring regularly. Add the white wine and reduced cream. Bring to a boil. Remove from the heat and allow to cool briefly. Whisk in the yolk and bring back to a boil, stirring constantly. Remove from the heat and refrigerate until final assembly. 18027 -salt Taking the white parts of the leek only, clean and thinly slice them. Scald bones and rinse in cold water. Put beef and water in a large kettle; bring to a boil. Add bones, salt and pepper. Slowly bring to a full simmer; remove any scum from the top. Cook over low heat, partially covered, 1 1/2 hours. Again remove any scum from the top. Add remaining ingredients and continue to cook about 40 minutes, until meat and vegetables are tender. Remove and discard parsley, bay leaves, and bones. Take out the meat and cut into bite sized pieces, discarding any gristle. Return meat to soup. Serves 8 to 10. You may also add noodles, rice or dumplings to the finished soup. er, beating constantly, about 7 minutes, or ntil stiff peaks form when beater is slowly raised. Remove from boiling water. Add vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes. 7112 Chopped fresh parsley 0.25c Sprinkle crumbs evenly over bottom of baking dish about 8 x 8 inches. Pat sausage meat on waxed paper to size of dish. Invert over crumbs and remove paper. Cover. Bake in 350 F oven for 30 minutes. Drain off as much fat as you can manage without disturbing meat. While meat is cooking, melt butter in medium size saucepan. Add curry, salt, pepper, onion and cheese. Stir until cheese is melted. Stir in flour. Add milk and beaten egg. Stir vigorously until thickened. It will be thick. Remove from heat. When ready, remove sausage meat from oven. Drain. Spread mixture evenly over the meat. Leave uncovered. Return to oven and bake at 400 F for 30 minutes until golden brown. Serves 3- 4. Recipe can be doubled and baked in 9 x 13 inch pan. -sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer *self-rising flour can be used In this recipe. Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long. Wrap and refrigerate at least 4 hours or until firm. Heat oven to 350 degrees. Cut roll into 1/4-inch slices. Place about 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown; cool. Spread 1/2 teaspoon jam over each cookie. Heat chocolate chips and shortening over low heat until melted. Drizzle chocolate over cookies. ABOUT 4 DOZEN COOKIES; 80 CALORIES PER COOKIE. nion, leeks, and lery. Cover and cook until tender, about 15 minutes. Add garlic d oregano, cook another 10 minutes then add tomatoes, breaking up th a spoon. Blend in the clam juice, wine, chili paste*, cumin, lt and cayenne. Bring to a boil, skimming occasionally. Reduce at and simmer, partially covered, for about 1 hour, skimming. Mix bell peppers. Simmer uncovered for 20 minutes. Cool. frigerate overnight. ing chili to a boil. Adjust heat so tha *self-rising flour can be used In this recipe. Mix sugar, margarine and egg. Stir in flour and pecans. Shape into roll 12 inches long. Wrap and refrigerate at least 4 hours or until firm. Heat oven to 350 degrees. Cut roll into 1/4-inch slices. Place about 1-inch apart on ungreased cookie sheet. Bake about 15 minutes or until light golden brown; cool. Put 1/2 teaspoon jam between 2 cookies to form sandwich. Heat chocolate chips and shortening over low heat until melted. Dip about half of each cookie sandwich into chocolate mixture. ABOUT 2 DOZEN COOKIES; 210 CALORIES PER COOKIE. nd is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good. When reheated leftover chowder, it may be necessary to add a little more milk or cream, because the fish and potatoes will have absorbed some of the liquid. " Cook the onion in the butter until transparent. Add the thyme and celery salt. IN SEPARATE MEDIUM BOWLS, soak the mung bean noodles and tree-ear mushrooms with water until soft and pliable. Drain the noodles and cut into shorter lengths; set aside. Remove the hard centers from the mushrooms, coarsely chop and set aside. In a medium bowl, combine the pork, garlic, fish sauce and ground pepper. Mix in crab meat, tree-ear mushrooms, carrots, bean sprouts, shallots and bean thread noodles; set aside. Combine the warm water and sugar in a bowl. Lay 1 rice paper wrapper on a damp towel. (Keep unused wrappers in their package. ) Generously brush it with the sugar water; allow it to soften to a very pliable wrapper, about 30 seconds or sometime longer (depending upon the brand). With your hands shape 3 tablespoons filling into a tight compact 1-inch-wide-by-4-to-5-inch-long cylinder. Place cylinder along the lower edge of wrapper. Roll the bottom up and over the roll tightly. Fold both outside edges inward to enclose the ends. Continue rolling up into a cylinder; set aside covered with plastic wrap. Repeat until all the rolls are done. To cook and brown evenly, the roll must be firm and evenly packed. If the wrapper has a tear, bandage it with a softened rice-paper remnant. In a preheated wok or saucepan, add oil to a depth of 2 inches and heat to 325F. Add a few rolls at a time, but do not crowd. Fry for 10 seconds. Immediately increase to high heat or 375F. Fry, turning occasionally until golden brown, about 6 to 8 minutes. Remove and drain on paper towel. Cut crosswise into 1+1/2-inch pieces. Arrange rolls on a plate lined with lettuce. On another plate, arrange leaves of lettuce, fresh coriander and mint leaves. To eat, wrap spring-roll garnish with sprig of coriander and mint leaves in a lettuce leaf and dip into nuoc cham sauce (See RECIPE). Onions w/tops; Sliced 0.50c 1686 Margarine Or Butter 0.25c * If you use canned coconut milk, you must use water. This is a real Vietnamese curry. Although adapted from the Indian, which is always made with white potatoes, the Vietnamese version has the option of using white or sweet potatoes, the latter being greatly favored by the Vietnamese. The Indian in- fluence is greatest in the South, where curried dishes are more popular than elsewhere in Vietnam. This is usually served with noodles as a party dish. When it is part of a family meal, it is eaten with rice. Bach serves this to her children for breakfast, when it is served with French bread--another influence on the cuisine of Vietnam. If you are using fresh lemon grass, simply remove the outer leaves and upper two-thirds of the stalks, then cut the remainder into 2-inch lengths. If you are, using, it must be soaked in warm water for 2 hours, then drained and chopped fine. Combine the curry powder, black pepper, sugar, add salt and marinate the chicken in the mixture for at least 1 hour. Heat the oil and fry the potatoes over high heat until brown. (It is not necessary to completely cook potatoes at this point, only to brown them. ) When well browned, remove from the pan and set aside until ready to cook the curry. Pour off most of the oil from the pan, leaving 2 tablespoons for cooking the chicken. Heat 2 tablespoons oil over a high flame. Fry the garlic for a few seconds, then add the bay leaves, onion, and lemon grass; stir briefly and add the marinated chicken, stirring long enough to sear the meat slightly. Add the 2 cups of water and carrot, then cover and bring to a boil. Turn the heat down and simmer for 5 minutes; uncover and stir, then cook, covered, for another 10 minutes. Remove the cover and add the prefried potatoes, the coconut milk, and the milk. Cover again and simmer another 15 minutes. Serve with rice, Rice Sticks, or Japanese Alimentary Paste Noodles. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Zimmerman, Barron's, 197 9. 0.50 FOR MEAT: Combine all ingredients in large bowl and use hands to mix gently but thoroughly. Shape into 12 cylinders approximately 3 inches long and no more than 1-inch thick. Insert bamboo skewer through each cylinder and set aside. Arrange garnishes in individual bowls; refrigerate. FOR SAUCE: Combine all ingredients in small pan and bring to boil. Reduce heat and simmer 5 minutes. Let cool. Divide among 4 small bowls and set aside. Heat coals on barbecue until gray ash forms. Spread into overlapping layer, knocking off ash so coals are hot and glowing. Place grill 2 to 3 inches above coals or, preheat oven to broil. Arrange pork sticks on grill or broiling pan so they do not touch. Cook until meat is crisped, browned and firm, turning often with tongs, about 10 to 15 minutes. Have each diner sprinkle lettuce leaf with other garnishes. Slip pork off skewer onto lettuce. Wrap around pork and use sauce for dipping. Meat mixture can be prepared and skewered up to 24 hours before barbecuing. Sauce will keep 2 weeks in refrigerator. 1.00tb f 18028 Marjoram 1.00tb g 18028 Bay Leaf, Crushed 1.00 h 18029 Chili sauce 0.75c a Thaw and chop shrimp. Heat broiler. In medium bowl, combine all ingredients except bread and cilantro leaves; mix well. Place bread slices on ungreased cookie sheet. Broil 4 to 6 inches from heat for 1 to 2 minutes or until golden brown. Turn slices over; spread evenly with shrimp mixture. Return to broiler; broil an additional 1 to 3 minutes or until the shrimp turns pink. Garnish with fresh cilantro. Makes 16 appetizers. 0.50t PREPARE THE DIPPING SAUCE: Combine all the ingredients except the carrot and daikon in a blender or food processor, and process until well blended and the sugar is dissolved. Pour into a bowl and stir in the carrot and daikon. Cover and set aside. MAKE THE FILLING: Soak the mushrooms and cellophane noodles in separate bowls of hot water until they soften, about 30 minutes. Drain the mushrooms and discard the soaking liquid. Squeeze the mushrooms dry, cut off and discard the stems, and mince the caps. Drain the noodles and discard the soaking liquid. Cut into 1-inch-long pieces (there should be about 1/2 cup). Place the mushrooms and noodles in a large bowl, add the remaining filling ingredients, and mix well. ASSEMBLE THE ROLLS: Fill a large bowl with 8 cups hot water, add the sugar, and stir to dissolve. Work with 1 sheet of the rice paper at a time, keeping the remaining sheets covered with a barely damp cloth to prevent them from curling. Completely immerse a sheet of rice paper in the hot water for 2 seconds. Remove from the water and place it on a damp kitchen towel. The rice paper should become pliable within seconds. Fold over the bottom third of the rice paper round. Place about 3 tablespoons of the filling atop the center of the folded portion. Shape the filling into a 4-inch-long log. Fold the sides of the rice paper over the filling and roll up the rice paper into a cylinder, enclosing the filling completely. Place the roll seam side down on a baking sheet lined with plastic wrap. Repeat with the remaining rice paper and filling. Preheat the oven to 250F. Line a baking sheet with paper towels. FRY THE ROLLS: Pour about 2 inches of oil into each of two large heavy skillets and heat to 325F. Add as many of the rolls as will fit comfortably to each skillet (do not crowd or the rolls will stick together) and fry over moderate heat, turning often, until golden and crisp, about 20 minutes. Remove the rolls with tongs to the baking sheet. Keep warm in the oven while you fry the remaining rolls. TO SERVE: Cut the rolls in half and arrange on a large platter. Surround with the lettuce leaves and mint and coriander sprigs. Serve the dipping sauce on the side. Encourage your guests to wrap a lettuce leaf along with some herbs around a roll before dipping the packet into the sauce. Yield: 26 rolls, enough for 52 hors d'oeuvre or 6 to 8 light main course servings. PLANNING AHEAD: The dipping sauce can be prepared a day ahead, covered, and refrigerated. Bring to room temperature before serving. The rolls can be assembled 1 day ahead, covered with plastic wrap, and refrigerated. The assembled rolls may also be frozen for up to 2 weeks. Defrost them thoroughly before frying. Cook's Notes: As rice paper is very delicate, it needs to be fried at a low to medium heat and therefore takes comparatively longer to brown and crisp. Make sure that the oil is not too hot when you add the rolls to it. Don't be tempted to take shortcuts by cooking the rolls First prepare the marinade. If you are using fresh lemon grass, cut it crossways into very thin slices, starting at the bulbous bottom end and going up around 6". Discard the strawlike top. If you are using dried lemon grass, soak it in 4 tb of hot water for an hour. Put the chicken pieces in a bowl, add the fresh lemon grass or the drained soaked dried lemon grass (save the soaking liquid). Peel and crush the large garlic clove, peel the ginger and grate it finely. Add the garlic, ginger, sugar, tomato paste, salt, chilli powder and turmeric to the chicken. Mix, cover and set aside for 1-24 hours, refrigerating if necessary. Peel and finely chop the two garlic cloves. Put the oil in a wok or large, lidded frying pan and set over a high heat. When it is hot, put in the garlic. Stir and fry for 30 secs or until the garlic is golden. Add the chicken along with its marinade. Stir and fry for 5-6 mins or until the chicken browns a little. Add the fish sauce and either the lemon grass soaking liquid or 4 tb stock. Stir once and cover. Cook on a high heat for 5 mins. Lift the lid and stir, adding another 4 tb of stock. Cover, turn the heat to low and cook for another 5 mins. While the chicken cooks, peel the onions and cut them into 0. 75" dice. Separate the onion layers within the diced pieces. Turn the heat under the chicken to high, remove the wok lid, add the onion and fry for 1 minute. Lift the chicken out its oiul and serve. dar cheese 0.00 Use with Uzie's special salad. Place mustard in bowl and whisk in oil. Add the other ingredients, whisking continuously until the vinaigrette is well blended. If preferred, the presentation of this colorful salad may be sacrificed and all ingredien may be tossed in a large bowl with the vinaigrette. mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper. Using 2 forks, mash the fish into the mixture. Drop tablespoon dollops of the mixture into the bread crumbs. Roll eac Variation: 1 tb Dijon mustard Mix above ingredients in a jar. Shake and pour over salad. on a plate while making the rest. Fill a medium-sized cast iron or other heavy skillet with a 1 1/2-inch depth of oil and place over medium heat on the stove. Heat the oil to frying temperature--350F. When the oil is hot enough for frying, a droplet of water will dance across the surface of the hot oil and evaporate. Drop croquettes carefully into the hot oil. Fry croquettes, in batches if necessary, wit Combine sugar and flour. Add the rest of the ingredients and place in a saucepan. Cook until thick and pour into prepared pie crust. Bake in a 375 degrees F. oven until crust is brown. and arrange the croquettes in a pile. Serve immediately and accompany with tomato mayonnaise. TO FREEZE the mixture: Place croquettes on a lightly oiled cookie sheet and place in the freezer. When the croquettes are frozen, transfer them to airtight plastic bags or a lidded freezer container. Cook frozen unco Top with vanilla ice cream. Preheat oven to 325 degrees. CRUST: Prepare crust for two 9-inch pies. Line pie pans with crust. Set aside. FILLING: Remove cap from bottle of syrup and heat in a small saucepan of water. In a mixing bowl, place eggs, sugar, vanilla extract and hot syrup. Stir thoroughly. Pour filling equally into unbaked pie shells. Put 3/4 cup pecans into each pie. Dot 1 tbs. of margarine on top of each. Place pie pans on jelly roll pans and place in oven. Bake for 1 hour. Let cool. Serve hot or at room temperature. Store in refrigerator. 18031 Canned tomato sauce 0.50c d 18031 Onions, chopped very fine 3.00T e 18031 Green bell peppers, chopped 2.50T f 18031 Celery, chopped very Mix flour, sugar, cocoa, soda and salt. Make three wells in the flour mixture. In one put vanilla; in another the vinegar, and in the third the oil. Pour 1 c cold water over all and stir. No need to beat. Pour into 8 x 8-inch pan. Bake at 350 degrees F oven until it springs back. i 18031 White pepper 1.00t j 18031 Dried thy Shape sausage into 1/2 to 3/4 inch balls. Place in single layer in baking pan. Bake in 400F oven 25 minutes, or until cooked; drain on paper towels. Meanwhile, drain pineapple, reserve syrup. Add enough water to syrup to measure 1 cup; combine with brown sugar, lemon juice, cornstarch and soy sauce in large saucepan. Cook and stir until sauce boils and thickens. Fold in green pepper, cherries, pineapple chunks and drained cooked sausage. To serve, turn into chafing dish. Typed by Syd Bigger. Basic cooked rice 3.50c o 18031 Green onions finely chopped 0.75c p 18031 Packed, lump crabmeat (1/2lb 1.00c q 18032 Flounder fillets 4.00md a In 10" nonstick skillet over medium-high heat,heat oil;add red and green peppers and turkey ham;cook 2 to 3 minutes,stirring frequently until peppers are crisp-tender. Season lightly with salt and pepper; remove from heat;keep warm. In small bowl using wire whisk or fork, beat 1 egg and 1 egg white until blended and frothy. Spray 6" nonstick skillet or omelet pan with nonstick vegetable spray;set over medium heat. Pour egg mixture into skillet;using flat side of fork,stir briskly in circular motion while shaking pan back and forth over heat. When liquid has just begun to set,stop stirring;let omelet cook 30 to 40 seconds longer until edges and bottom are set but center is still soft. Loosen omelet around edges with spatula until it moves freely;remove from heat. Arrange 1/4 reserved pepper mixture on side of omelet farthest away from skillet handle. Tilt handle of skillet up;using spatula,lift edge of omelet nearest handle up and over peppers. Slide omelet onto plate;garnish with parsley sprig,if desired. Serve immediately;repeat to make three more omelets. Makes 4 servings. j 18032 - OR chicken broth 0.00 k 18032 Dry white wine 0.25c l 18032 Salt 0.00 Chop half of apple; slice half. In small bowl, blend cheeses and juice. Stir in chopped apple and next 6 ingredients. Spoon into serving bowl. Serve with apple slices, grapes and crackers. 1687 Cornstarch 3.00ts 1687 Cold water 2.00tb 1687 Fresh shrimp OR Toss all ingredients. Serve on salad greens if desired. 4 SERVINGS; 380 CALORIES PER SERVING. hrimp, thawed 0.50lb 1687 Fresh crab OR 0.50lb 1687 Frozen crab, thawed 0.50lb 1687 Peppery rice Salt and pepper the fish and dredge in flour. Shake off excess. In a heavy saucepan saute the onion in 2 Tbs. olive oil. When translucent, add the garlic and slowly saute another minute. Stir in 2 tablespoons flour, blend well, and cook, stirring for a minute or two. Off heat pour in the wine and boiling water; whisk thoroughly. Return to heat, whisking as the sauce thickens. Add bay leaves, thyme, and tomato puree. Let simmer while you sear the fish. In a pan large enough to hold the 4 walleyes in one layer, heat the remaining oil and when hot, but nor smoking, sear the fish quickly on each side. Now, pour the red wine sauce over the fish. Bring to a boil, then quickly lower the heat. Cover and let simmer for about 15 minutes. Just before serving remove the bay leaves, adjust the seasoning (the sauce will probably need salt and pepper), toss the capers in, and sprinkle with chopped parsley on top. 0.50ts 1688 Preheat oven to 325 F (165 C). Sift flour, powdered sugar and cinnamon together into a bowl. Cut in butter until mixture resembles coarse meal. Stir in ground walnuts, lemon peel and egg yolk. Turn mixture onto floured board and knead until smooth. Roll out on a floured board 1/8-inch thickness and cut into 2-inch rounds. Place on a greased cookie sheet and bake 10 to 15 minutes, or until lightly browned. Cool on a wire rack. Icing: In a double boiler very slowly melt chocolate and shortening over warm water. Dip half of each cookie into melted chocolate mixture. Refrigerate on wax paper until chocolate is set. Makes about 40 cookies. shrimp, thawed 0.50lb 1688 Fresh crab OR 0.50lb 1688 Frozen crab, thawed 0.50lb Bake 45 - 50 minutes in slow oven. Note: Slow oven is 300 - 350 F. 1689 Fresh Shrimp 3.00lb 1689 Vegetable Oil 3.00c 1689 Chopped Garlic 4.00tb Measure Special K cereal; crush to 1 1/2 cups. Set aside. Sift together flour, baking powder, soda and salt. Set aside. Place margarine and sugar in large mixer bowl; beat until light and fluffy. Add eggs; beat well. Add sifted dry ingredients; mix until thoroughly combined. Stir in Special K and walnuts. Drop by level measuring-tablespoon onto lightly greased baking sheets. Bake in moderate oven (350 degrees) about 15 minutes or until lightly browned. Remove immediately from baking sheets; cool on wire racks. Yield: about 5 dozen Walnut Chews, 2 1/2" in diameter. 0000001678 0000001678 0000001678 0000001678 0000001678 0000001678 0000001678 0000001678 0000001678 0000001679 0000001679 0000001679 0000001679 0000001679 0000001679 0000001679 0000001679 0000001679 0000001680 0000001680 0000001680 0000001680 Serve with pineapple-mint sorbet. Lightly toast the walnuts in a low oven and then let cool. Finely grind the walnuts in a food processor. Cream the soft butter and sugar together. Add the walnuts, flour, and vanilla and mix well. With a plain piping tip, pipe the cookie dough in drops onto a buttered and floured pan or onto parchment paper. Bake in preheated 300 degree oven for 20-30 minutes, or until pale brown in color. When cool, sprinkle powdered sugar over the cookies. Store in an airtight container. The cookie dough feezes well. 0000001683 0000001683 0000001683 0000001683 0000001683 0000001683 0000001683 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 0000001684 Cream butter with sugar. Add egg. Beat thoroughly. Sift flour, measure, and sift with baking-powder and salt. Add alternately with milk to first mixture. Add nuts and flavoring. Mix thoroughly. Pour into shallow, well-oiled baking pan. Bake in moderate oven (375 F) 30 minutes. Serve with vanilla or hard sauce. 6 servings. The Household Searchlight 0000001686 0000001686 0000001686 0000001686 0000001686 0000001686 0000001678 "These crackers capture the essence of walnuts. Rich and meaty, but at the same time light and crisp, they are excellent with a blue cheese spread and a glass of port. 350~F. 25 to 30 minutes Preheat the oven to 350~F. Mix the flours and salt together in a large bowl or in the food processor. Cut in the butter until the mixture resembles coarse meal. Add the walnuts and stir until they are evenly distributed throughout. Blend in enough of the water to form a dough that will hold together in a cohesive ball. The dough will be somewhat sticky. Wrap the dough in wax paper or lightly buttered aluminum foil and chill for at least 1/2 hour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to 1/8 inch thick. If desired, sprinkle the tops lightly with salt and roll over the dough with your rolling pin. With a cookie cutter, glass, or juice can, cut the dough into 2-inch rounds. Place them on a lightly greased or parchemnt-lined baking sheet. Prick each round in 2 or 3 places with the tines of a fork. Bake for 25 to 30 minutes, or until lightly browned. Cool on a rack. Yield: 55-60. 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001690 0000001691 0000001691 0000001691 0000001691 0000001691 0000001692 0000001692 0000001692 0000001692 Line 8-inch souffle dish with plastic wrap, letting excess extend over edge; set aside. Combine yolks, 1/4 cup sugar, flour and arrowroot in medium saucepan. Whisk in cream, milk and kirsch. Place over medium heat and whisk constantly until completely cooled. Beat butter and remaining sugar together in medium bowl until light and fluffy. Fold in walnuts and cooled yolk mixture. Turn into mold. Cover and refrigerate 6 hours or overnight. Remove from refrigerator and unmold. Serve immediately with Chocolate Sauce. For Chocolate Sauce: Melt butter in medium saucepan over medium heat. Reduce heat and whisk in cocoa and sugar. Gradually add cream, stirring constantly until mixture is smooth and heated through. Serve warm. nd place in freezer for up to 3 months. To cook frozen cooked croquettes, place on a cookie sheet and place in preheated 375F oven for 20 minutes. 0.00 7119 Cornmeal Legend has it that bakers started making pastry in the form of crescents following the Turkish siege of Vienna in 168 3. Preheat oven to 350. In a large bowl, mix flour, sugar and ground walnuts. Make a little well in the flour mixture and add the egg yolks. Cut butter into small pieces and add to the flour mixture. Knead thoroughly and shape into a ball. Add flour, if needed, to prevent the dough from sticking to the bowl. Cut the ball in 4 parts and shape each part in a roll about inch thick. Cut 1/4-inch pieces and form small crescents in the palm of your hand. Place crescents on a greased baking sheet and bake about 9-10 minutes, until light brown. While still warm, roll the crescents in the confectioners sugar (be careful, they break very easily), then place them on a board to cool. Store in a cookie tin. The flavor actually improves with time. Yield: about 3 dozen. Franziska Mayer, Washington, DC Randy Shearer 7119 A simple cookie that goes well with a cold glass of milk. Preheat oven to 350. In a large bowl, blend together shortening or butter and brown sugar. Beat in eggs. Stir in flour, baking powder, baking soda and salt. Add spices. Stir in sour cream or buttermilk, then add walnuts, raisins and dates. Stir well. Drop by teaspoonfuls onto a greased cookie sheet. Top each cookie with a whole walnut. Bake 12-15 minutes at 350. Remove to a wire rack to cool. Yield: 6 dozen. Louise Durman, Food Editor, The News-Sentinel, Knoxville, TN Randy Shearer hes or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, s The procedure is: Blend butter and cheese in a bowl. Slowly add cream. When mixed, stir in flour. Chill overnight or for 2 hours. Roll dough out quite thin. Then mix finely chopped walnuts, sugar and cinnamon. Put a teaspoon of this mixture into each square cut from the dough. Roll from corner to corner and shape into a horn. Brush tops with yolk. Bake at 350 degrees for 15-20 minutes. The question is how much of a rising ingredient do I need to use? Hope one of you bakers can assist me on this. This was a family favorite. low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. At least 1 1/2 hours before serving, peel and section the oranges. With a serrated knife or citrus knife, remove the membrane lining from each orange segment. Place oranges in a bowl and squeeze all excess juice from the remaining lining over the oranges. Discard any membrane and pick out seeds, if necessary. Drizzle honey and sprinkle cinnamon over oranges, cover and let stand at room temperature for at least 1 hour. Clean greens and pat dry. Break into bite size pieces and toss well with onions, radishes and nuts in a large bowl. Drizzle olive oil over salad and toss to distribute. Season to taste with salt and freshly ground pepper. Just before serving, add the oranges and all their liquid. Mix well. 10048 Butter,at room temperature 0.50c 10048 Fresh bay scallops 1.00lb FILLING; In food processor, combine walnuts, pistachios, candied peel, sugar, orange blossom water, cinnamon and cloves; process until finely chopped. Place one sheet of phyllo on work surface, covering remaining phyllo with damp tea towel to prevent drying out. Brush sheet with some of the butter. Top with another sheet of phyllo; brush with butter. Repeat with 2 more sheet of phyllo and butter. Sprinkle with about 1/3 cup of the nut mixture. Top with 3 more sheets of phyllo, brushing each with butter; sprinkle with 1/3 cup of the nut mixture. Repeat with 3 more sheets, then nuts to make a total of 9 sheets of phyllo. Brush the long edges of dough with butter. Starting at long side, tightly roll up jelly-roll fashion. Brush all over with butter; trim edges. Cut into 3/4 inch thick slices; place on greased baking sheet. Repeat with remaining phyllo and filling to make second roll. Bake in 350 oven for 18 to 20 minuts or until crisp and golden, turning over halfway through. Let cool for 5 minutes on baking sheets. Remove to racks set on baking sheets. SYRUP: Meanwhile, using vegetable peeler, peel lemon into thick strips. In saucepan, combie sugar, water and lemon rind; bring to boil. Reduce heat to medium-low and simmer for 25 to 30 minutes or until syrupy; strain. Spoon half of the hot syrup over phyllo rounds; let stand for 15 minutes. Spoon remaining syrup over top; let cool completely. Makes about 42. 10049 Finely chopped curly 2. Melt chocolate and Crisco over warm water; cool slightly. Blend together eggs, vanilla, sugar and salt; stir in chocolate mixture, then flour. Fold in walnuts. Turn into well greased 8-inch square pan. Bake at 325~F for about 40 minutes. Spoon jam over hot brownies; spread carefully. Let cool. 10049 Dz boiled shrimp or 3.00 10049 crawfish, Cream butter, icing sugar and vanilla until light. Stir in flour and chopped walnuts. Pat dough into 9-inch pan with removable bottom. Score with fork into 12 pie-shaped wedges. Place one walnut piece on each wedge. Set pan on cookie sheet. Bake in oven heated to 325 degrees for 40 minutes or until lightly brown. Cool. Cut into wedges. Makes 12 servings. Store in tightly covered tin container. From The Gazette 90/12/1 2. 10049 Curly parlsey sprigs Heat oven to 350F. Mix sugar, margarine and egg yolk. Stir in flour and cinnamon. Press in lightly greased jelly roll pan, 15 1/2x10 1/2x1". (Or use 2 square pans, one 8x8x2" and one 9x9x2". ) Beat egg white and water until foamy; brush over dough. Sprinkle with walnuts. Bake 20 to 25 min or until very light brown. Immediately cut into 2 1/2 to 3" squares. Cut diagonally into halves. About 40 cookies. 10050 Oil Sift first 4 ingredients into medium bowl. Mix in pepper. Using electric mixer, cream butter in another bowl until light. Gradually add sugar and beat until fluffy. Mix in eggs one at a time. Mix in orange peel and vanilla and almond extracts. Mix in walnuts. Add dry ingredients and mix just until blended. Cover dough with plastic wrap and refrigerate until well chilled. (Can be prepared one day ahead. ) Preheat oven to 350. Butter and flour 2 baking sheets. Divide dough into 3 pieces. Using lightly floured hands, roll each piece into 1 1/2 inch diameter log on lightly floured surface. Arrange 2 logs on one sheet, spacing 5 inches apart. Arrange third log on second sheet. Bake until logs are light brown, about 20 minutes (logs will spread during baking). Cool slightly on pan. Cut logs crosswise on diagonal into 3/4 inch wide slices. Turn cut side down on baking sheet. Bake until golden brown, about 15 minutes. Transfer to racks and cool. Store in airtght container. Meat dish, egg dish, meat dish, egg dish. it's both!! Brown ground beef. While the meat is cooking, beat 3 eggs in a bowl. Drain the meat, then pour the eggs into the meat and add the spices. Heat the meat/egg mixture until the eggs are cooked (about 3-5 minutes). Serve with toast and ketchup. 8032 - sliced on diagonal, 0.00 t 18032 - with green part saved 0.00 Set oven control at broil and/or 550 degrees. Place apricots in 8-inch oven-proof skillet or shallow baking dish. Sprinkle sugar and cashews on apricots; dot with butter. Broil with tops about 6 inches from heat until sugar and butter are melted and sauce is bubbly, about 2 minutes. Serve immediately on ice cream. Two servings. 0.50c b 18033 Salt 0. Cut passion fruit crosswise in half. Scoop pulp and seed into bowl; discard skin. Heat sugar and margarine in 10-inch skillet over medium-high heat until margarine is melted. Stir in bananas and papaya. Heat about 2 minutes or until warm. Remove to plate; keep warm. Add wine to skillet. Heat to boiling. Cook about 2 minutes or until reduced slightly. Stir in passion fruit; heat until hot. Serve over bananas and papaya. 4 SERVINGS; 145 CALORIES PER SERVING. epper * You can use 1 teaspoon of dried basil instead of the fresh stuff. Remove the ends from the beans and cut into 1 12 inch lengths. Cook in boiling water until just tender, about 5 - 7 minutes. Drain well. Meanwhile heat one tablespoon of oil in a large frypan over medium heat; cook the shallots until softened, about 2 minutes. Add balsamic vinegar and cook until liquid is reduced. Drain chickpeas and stir in chickpeas and green beans; cook until heated through, about 2 minutes. In a serving bowl, combine the bean mixture with tomatoes, olives and basil. Whisk together the remaining oil with lemon juice and pour over salad; season with salt and pepper to taste. Serve warm or at room temperature. Serves 2 as main course, 4 as side dish. From The Gazette, 91/03/0 6. 0.67c m 18033 Cooked bay scallops bite siz 0.67c n 18033 Crabmeat Chop bacon and cook in skillet until almost crisp. Drain excess fat from skillet, add minced garlic and cook until bacon is crisp. Preheat oven to 350 degrees. Using electric mixer, beat cream cheese until smooth and blend in Half and Half. Mix bacon mixture with blue cheese and chives. Put into a 2 cup ovenproof baking dish, cover with foil, and bake about 45 minutes. Sprinkle with chopped smoked almonds and serve with crackers, bread and/or vegetables. Makes about 1-2/3 cups. Jeff Viets Picante Dressing: Place picante sauce, Italian dressing and lime juice in jar with tight-fitting cover. Shake well. Place beef in plastic bag or shallow dish. Combine lime juice, garlic salt, cumin and pepper; pour over steak. Seal bag, or cover dish. Refrigerate 2-4 hours, turning once or twice. Cook rice following package directions, salt optional. Reserve. Remove steak from marinade. Broil steak on rack in broiler pan 3-4" from source of heat, 8-10 minutes for medium-rare, turning once. Combine warm rice, corn, olives. tomatoes, onion rings and cilantro in bowl. Pour half the Picante Dressing over top; toss gently. Place lettuce on platter; top with rice mixture. Slice steak diagonally across grain into thin slices. Place slices on top of rice. Drizzle with remaining dressing. Sprinkle with remaining cilantro. Serve warm or at room temperature. 2.00qt 9176 To make Yellow Tomato Salsa, in a food processor, using steel blade, process tomatoes until well chopped. Don't puree. Combine tomatoes and their juices with shallot, garlic, cilantro, vinegar, chilies, lime juice, salt, and mix well. Add maple syrup, if needed, to balance flavor and slightly sweeten. Cover and refrigerate for at least 2 hours or until very cold. To make taco, fill large stock pot with lightly salted water and bring to a boil over high heat. Add lobsters and cook for about 8 minutes or until just done. Drain and let lobsters cool slightly. Remove meat from lobster tails, careful not to tear it apart. Cut meat into thin medallions (or medium size dice, if meat breaks apart). Heat oil in medium saute pan, over medium heat and saute lobster medallions until just heated through. Spoon equal portions warm lobster medallions into center of each warm flour tortilla. Sprinkle each with equal portions of grated cheese and shredded spinach. Roll into cylinder shape and place each one on warm serving plate with the edge facing bottom. Surround the taco with Yellow Tomato Salsa. 9177 Pearl barley 0.50c 9177 Salt 1.00tb 9177 Peppercorns 3.00 BLEND TOGETHER ALL THE INGREDIENTS,WARM AND SERVE. ON CHICKEN SALAD,SEAFOOD SALAD,SPINACH SALAD,PASTA SALAD,OR PLAIN GRILLED OR POACHED MEATS,CHICKEN OR FISH. MAKES ABOUT A 1 1/4 CUPS. 2.00 9177 Turnip, peeled and diced 1.00 9177 (10 oz) frozen peas, thawed 1.00pk Preheat oven to 325 degrees. In 1 quart casserole, combine soup mix, cheeses, seafood and lemon juice. Bake 20 minutes or until heated through. Serve with dippers. MICROWAVE: In 1 quart microwave-safe casserole, combine soup mix, cheeses and lemon juice. Microwave, uncovered, at medium 3 minutes, stirring twice. Stir in crabmeat. Microwave at medium for 3 minutes or until heated through, stirring once. 9178 Yellow hominy (15 oz.) 1.00cn Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. 3.00c Trim crust off bread, then butter each slice. Wash watercress, then chop very fine. Add mayonnaise and seasoning to watercress; mix thoroughly. Spread watercress mixture on two slices of the bread, and top with remaining slices. Cut sandwiches in half, serve garnished with watercress. 9178 Chopped green chilies (4 1.00cn 9178 oz.) 0.00 On each of 4 salad plates, place some of the watercress and pecans. Cut goat cheese into 8 slices. Place 2 slices on each salad. Arrange 2 goat cheese slices on each salad. . Whole tomatoes & juice 3.00cn 1689 Lump Crabmeat 2.00lb 1689 Onions - Chopped 8.00c Wash watercress (or spinach) in colander. Pour boiling water over watercress. Immediately plunge vegetable into cold water to stop cooking process; drain and reserve. You can refrigerate or use at room temperature. Cream sesame paste, bean cheese and salad oil. Add chili flakes, sugar, lemon juice and cold water; mix well. Shortly before serving, toss dressing with watercress. Serve on individual salad plates. 1689 Celery - Chopped 3.00c 1689 Salt 3.00tb 1689 Parsley - Chopped 0.75c 1690 For 9-inch one-crust pie 1.00pk 1690 Chopped crabmeat, shrimp, 1.0 Soak melon in limewater for 3+ 1/2 hours. Drain. Soak in clear water for 1 hour. Drain. Cover with water and boil for 1+ 1/2 hour. Drain. Make syrup fo2 c. sugar and 1 quart water. Add rind and boil for 1 hour. As syrup thickens add lemon [half ob. for each lb. of melon]. When syrup is thick and rind clear, pack in hot, sterilized jars, top with syrup and seal. 1690 Finely chopped green onion WATERMELON COMPOTE Combine forst 4 ingredients in a bowl; toss gently. Add liqueur; toss gently to coat. Cover and chill. Yield: 12 servings. (about 130 calories per 1 cup serving) 1690 Whipping (heavy) cream 2.00c 1690 Salt 0.50ts 1690 Pepper Watermelon Fruit Basket To prepare watermelon basket, cut a thin slice from bottom of the melon so it will sit flat, being careful not to cut through rind to melon. With pencil and a 1-1/2 inch wide cardboard guide, draw scallop design about 1/3 of the way down from the top of the melon. On top 1/3 mark handle. With sharp paring knife, carefully cut watermelon to create scallops and handle; Remove top sections. Scoop melon into balls or wedges, reserving 6 to 8 cups for fruit basket. (Refrigerate remaining melon for other use) Leave shell 1-inch thick. Wrap watermelon basket in plastic wrap; refrigerate until ready to serve. Fill with fresh fruit just before serving. Makes 42 (1/2-cup) servings. (about 30 calories per serving) TIPS: * Vary the fruit shapes and colors for an attractive salad. Include balls, spears, cubes, and triangles. * To use the most melon pulp, cut chunks or cubes rather than melon balls. Use grapes, cherries, and strawberries for round shapes. * Blueberries and raspberries are best used as a garnigh, since they are fragile and bruise easily when tossed with other fruits. * Sprinkle bananas, apples, and peaches with orange or lemon juice to prevent discoloration. Recipe from Pillsbury Classic Cookbooks Sensational Salads Sweet paprika 0.50ts 1692 Black pepper 0.50ts In covered blender container at low speed, blend 1 cup watermelon chunks with confectioners' sugar, lemon juice and salt until mixture is smooth; add remaining watermelon chunks and blend a few seconds longer until smooth. Pour into 9" by 9" baking pan; cover with foil or plastic wrap and freeze until partially frozen, about 2 hours. Into chilled large bowl, spoon watermelon mixture. With mixer at high speed, beat until fluffy. Return mixture to baking pan and freeze until firm, about 1 1/2 hours. To serve: Remove Watermelon Ice from freezer and let it stand at room temperature 10 minutes for easier scooping. You will enjoy this recipe. Later. Susy 0000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000925 0000000926 0000000926 0000000926 0000000926 0000000926 The beauty of this dessert is its simplicity. With a large spoon, scoop out the red portions of melon from the watermelon Slice into bite-size pieces and remove all seeds. Take 1 cup of juice remaining in melon and strain. In a large mixing bowl, add melon pieces, juice and mint flakes. Mix thoroughly. Cover and chill for at least 20 minutes and serve. Makes 6 servings, yields 4 to 5 cups. 0000000928 0000000929 0000000929 0000000929 0000000929 Combine first 3 ingredients; cover and chill 30 minutes. Place watermelon mixture in container of an electric blender or food processor. Top with cover, and process until smooth; set aside. Sprinkle gelatin over water in a small sauxepan; let stand 1 minute. Cook over medium heat, stirring until gelatine dissolves; remove from heat. Combine watermelon mixture, gelatin and milk. Pour into freezer container of a 5-quart hand-turned or electric freezer. Freeze mixture according to manufactuer's instructions. 0000000932 0000000932 0000000932 0000000932 0000000932 0000000932 0000000932 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 0000000933 Put watermelon pulp in food processor or blender, and puree. Dissolve sugar in lime juice. Combine watermelon and sugar-lime mixture, place in ice-cream freezer, follow operating instructions. Yield: 1 quart. Optional: You may add 2 beaten egg whites to mixture in ice-cream freezer, after it starts to freeze. This will give you a consistency similar to a sherbet. 0000000937 0000000937 0000000938 0000000938 0000000938 0000000938 Watermelon with Blackberries and Pear Puree. Cut each watermelon slice into 10 wedges. Cut rind from wedges and remove seeds. Arrange wedges on 6 dessert plates. Top with blackberries. Refrigerate about 1 hour or until chilled. Top each serving with Pear Puree. 6 SERVINGS; 100 CALORIES PER SERVING. PEAR PUREEPare pears. Cut into fourths; remove cores and stems. Place pears and rum in blender or food processor. Cover and blend on medium, or process, about 1 minute or until smooth. Mix crabmeat, softened cream cheese, onion, and garlic. Put a spoonful of the mixture into each wonton and fold over. Deep fry until light brown and crisp. As far as servings go, it made about 20 stuffed wontons and still had ample wontons left over for the next batch. 0000000940 0000000940 0000000941 0000000941 0000000941 0000000941 0000000941 0000000941 0000000941 0000000941 0000000941 0000000941 Boil water, soup bone, meat (as much as you like), and onion (cut in half). Fill pan (largest pan you have) 3/4 full. Bring to a slow boil and cook for hours over low. After water boils, add vegetables (use frozen or add fresh carrots and celery), parsley flakes, tomatoes, salt and pepper. Cook macaroni separately and add to soup prior to serving. With ground meat, make meat balls as normal and add them directly into soup. Cook along with soup for hours but make meatballs very small. Serve soup in bowl with grated parmasan cheese sprinkled on top. Soup is very filling with meatballs, macaroni and meat. 935 Medium tofu 16.00oz 935 Vegetable oil 3.00tb 936 (2 pk) Red Raspberries * 20.00oz 936 Preheat oven to 350o. In mixer or copper bowl, beat whites to a stiff snow; slowly add sugar and beat until stiff peaks form. In separate bowl, whisk yolks and mix in lemon zest. Slowly fold the two mixtures together. Sift together flour and baking powder, and slowly fold into egg mixture. Fold in melted butter. Pour into 10" greased and floured cake pan. Bake for 25-30 mins. or until a toothpick inserted into center comes out clean. Turn cake onto clean linen tea towel to cool. BAKED HAZELNUT MERINGUE 4 egg whites 2/3 C sugar, divided 1 C + 1 tsp ground hazelnuts (or almonds) 1/3 C flour 2 tsp cocoa powder 1/3 C cornstarch Preheat oven to 350o. Whisk egg whites until firm, gradually adding a little less than half of the sugar. Carefully fold in ground hazelnuts, flour, cocoa powder, cornstarch and remaining sugar. Pour into greased and paper-lined 10" cake pan. Bake for 20 mins or until a toothpick inserted in middle comes out clean. Turn onto rack and cool. BAVARIAN CREAM 1/3 qt. half and half 1/4 C sugar 4 egg yolks 5 sheets gelatin or 1 TBSP + 1/2 tsp unflavored granulated gelatin (if using sheets, soak for 20 mins. in cold water and squeeze dry; if using granulated, dissolve in 4 TBSP cold water) 1 oz. fruit liqueur (Grand Marnier, Triple Sec, etc. ) or rum 1/2 qt. whipping cream Reserve 1/2 C of the half and half and mix with yolks. Set aside. Bring remaining half and half and sugar to a boil and stir in yolk mixture; reduce heat to low and cook, stirring often, until custard coats back of a wooden spoon. Stir in granulated gelatin or softened sheets and remove from heat to cool. When custard begins to set, stir until smooth. Add liqueur and fold in stiffly whipped cream. (If making a day ahead of time, cover surface with plastic wrap and chill. Stir before you use it. Partoens feels it's best, however, when made early the same day. ) FINAL ASSEMBLY 2 small cartons (1/2 pint each) whipping cream, whipped until stiff 1 small jar raspberry or strawberry jam Assorted fresh fruit: pineapple; variety of berries, sliced kiwi, and peaches whatever you desire, just so it's fresh and ripe On serving plate, place baked hazelnut meringue. Coat with jam. With long knife, carefully slice sideways through lemon genoise to make 3 layers. Place on layer on the jam. Spread (or pipe) with Bavarian cream. Dot with kiwi and peach slices. Add layer aand cover with Bavarian cream and sliced strawberries. Add final layer and frost with whipped cream. (If desired, pipe a design on the top and around the bottom with whipped cream. ) Arrange fresh fruit on the top. Optional: Coat fresh fruit with Dr. Oetker fruit glaze, available at European import shops. Serves 12. 8 Shredded fresh gingerroot 0.25ts 938 Soy sauce 1.00tb 938 Salt 0.50ts Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce lined plate. Scrumptious Strawberry Soup Sea Bass In Cilantro Sea Foam Seafoam Icing Seafood A La Mediterranee Brown hamburger. Shred or chop cabbage. Add cabbage to hamburger. Add V-8 juice and 1 can water. Add bouillon cubes and mixed vegetables. Simmer, for about 2 hours until cabbage is tender. Seafood Chilaquiles Casserole Scotch Whisky Trifle Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Remove neck and giblets from goose and set aside. Remove all the fat you can see in the cavity. Pat goose dry,rub with salt and pepper. Place the thyme,apples,celery and onions in cavity, scewer shut with poultry pins and tightly lace with twine. Fold the wings flat against the back and shewer the neckskin to the back. Place the goose breast side down in a lightly oiled large ,shallow roasting pan. Prick the skin well all over with a fork,roast goose,uncovered, for 30 minutes at 500 F, than reduce heat to 400 F and roast,uncovered 30 minutes longer. Pour off all drippings and carefully turn goose over breast side up, roast uncovered for 1 hour. pour drippings out of pan again and prick the goose agin with fork and put the remainding 2 cups water in pan, and continue roasting the goose,uncovered for 1 to 1 1/2 hour. Pour off all drippings again and reserve. Put goose on platter ,cover with alu-foil like tent and let stand for 30 minutes. Skim 6 tablespoons of fat from the pandrippings and heat for 1 minute in heavy 10 inch skillet over low heat;add the flour and cook and stir for 3 minutes. Measure 3 cups of gibletjuice(cooked while goose was roasting)drippings and broth. Add to skillet and turn up the heat and cook,whisking constantly until thickened and smooth. Add salt and pepper to taste and the finely chopped giblets ,if desired. Traditionally served with red cabbage and mashed potatoes. From "The New German Cookbook"typed by Brigitte Sealing Sprinkle gelatin on cold water to soften. Stir in sugar and grape juice; stir until gelatin is dissolved. Stir in wine. Pour into 6-cup mold. Refrigerate until firm, at least 4 hours. Unmold and serve with whipped cream. Garnish with strawberries. Scotch Whisky Trifle Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal DOUGH: Sift flour and sugar into a medium-size bowl. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg, egg yolk, lemon rind, and salt; mix with a fork to form dough. Cover dough and let rest in refrigerator 20 minutes. Roll out dough into a circle; place in an ungreased springform pan. Form a 1-inch high rim. Bake in preheated 350 degree F. oven for 10 minutes. FILLING: Meanwhile, clean and halve grapes, and remove seeds if necessary. Beat egg whites until stiff; blend in sugar, lemon juice, and ground almonds. Carefully fold in the grapes. Remove cake from the oven. Fill baked cake shell with grape mixture, return to the oven, and bake for another 30 minutes at 350 degrees F. Remove cake from pan and cool on wire rack. Scotch Whisky Trifle Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21552 Sauteed Fiddleheads Wit Preheat oven to 325 degrees F. Grease a 9 X 5 X 3-inch pan. Combine flour, wheat germ, brown sugar, salt and raisins in a mixing bowl. Mix well. In a second mixing bowl, mix baking soda, buttermilk and molasses, using a wooden spoon. This misture will start to bubble. Immediately mix it into the dry ingredients. Spoon the batter into the greased pan. Bake at once. The bread is done when a toothpick comes out clean, about 1 hour. Turn out of the pan and cool on a wire rack. Makes 1 loaf. On sale in every Welsh bakery, these are one of the great delights of teatime. The are easy to make. The Welsh use a flat iron "planc" (a griddle) to bake the cakes, which are cooked on top heat like Scotch pancakes. A heavy frying pan will do fine if you don't have a griddle. Makes 15-18 cakes. Rub the fat into the flour and add the fruit and sugar. Mix the water with the eggs and use to make a soft dough just a little firmer than that for the scones. Tip on to a well-floured board and roll out to a thickness of 1/2-inch. Cut out circles with a 2-1/2-inch shell-edged cutter. Heat a planc or heavy iron frying pan - get the heat up into it gently and thoroughly, and do not let it overheat. If the pan is not well-seasoned or non-stick, slick it with a little butter or vegetable oil. Bake the cakes on the pan, turning them once, until well-risen and lightly browned. They will take about 5 minutes each side. Eat hot or cold, with or without salty butter, but always with a cup of piping-hot tea. e Dishes 35122 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 21558 Scrapple 1 - Ntc/ryr Entree Side Dishes Breakfst Regional Pork 35123 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - In the top of a double boiler set over hot,not boiling,water,melt butter. Add cheese and all but 1 tbsp. of the beer. Cook,stirring constantly,until cheese has melted and the mixture is smooth. Combine seasonings with remaining beer and stir into cheese. Beat a little of the hot mixture into the beaten egg to prevent curdling before adding the egg mixture to the melted cheese. Stir to combine. Arrange 4 triangles of toast on each plate and top immediately with 1/4 of the rabbit. Alternatives:Top each piece of toast with a very thin slice of baked Virginia ham before pouring on the melted cheese. Substitute boiled tomato halves,steamed asparagus or broccoli,toasted English muffins or corn muffins for the toast. Serves 4. 35129 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 21562 Scrapple 5 - Tjc Entree Side Dishes Breakfst Regiona Melt butter on medium high heat. Add the cheese and seasonings. Cook on low heat. As cheese melts,add the milk,gradually,stirring constantly Then add the slightly beaten egg. Cook until thickened,about 2 minutes. Two tbsp. tomato soup added just before serving gives a nice color. Serve on toast squares or toasted crackers. Serves 4 to 5. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 21564 Seasame Directions: OK, first, you take all the eggplant you have, and grind it up very finely in the kitchen sink built-in grinder. SAFETY TIP. watch out for finger tips & Bourbon bottles. (Whoops, it all went down the drain? Oh, well. ) 2nd, take the Bourbon and mix it well with water, 7-up, or a generic substitute. By this time, the odor and texture of the eggplant should be gone. Rinse out your sink, and apply the Bourbon mixture internally. Now, THERE's an eggplant recipe I can live with! Next time, we'll try it with a wine sauce! -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18024 Seafoam Icing Pies 28793 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 18025 Seafood Bisque (al's Soup Kitchen) Boil the potatoes till they are just tender. Saute the garlic & ginger with the spices for 1 minute & then add the onion. Saute for a few minutes longer. Add tomatoes, eggplant & a splash of the water. Simmer for 10 minutes. Add the zucchini & peppers & simmer for 20 minutes. Drain the potatoes, mash roughly & add to the stew. Add the juice & peanut butter. Stir well. Simmer for 5 to 10 minutes. Serve on rice or millet & garnish with pineapple or banana slices. "New Recipes From Moosewood Restaurant" 18027 Seafood Chowder 28799 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 18028 Seafood Coating Mix Master Mix 28802 1 Cut up broiler-fryer chicken. If using can of Okra, drain it well. Rub lemon juice over chicken pieces. Put in a large kettle with chicken broth or water. Bring to a boil. Lower heat and cook slowly, covered, 12 minutes. Add remaining ingredients and continue to cook slowly about 30 minutes, until chicken and rice are tender. Remove chicken pieces and debone. Cut meat into small pieces and return to kettle. Serves 4 to 6. * cleaned and sliced ** and chopped *** peeled and cubed Put salt pork and short rib pieces in a large kettle; brown ribs on all sides. Add stew beef and brown on all sides. Pour in water and slowly bring just to a boil. Skim. Add thyme, salt, and pepper. Lower heat and simmer, covered, 1 hour, occassionally removing any scum that rises to the top. While meat is simmering, saute onion, garlic, and scallions in heated oil in a skillet until tender. Add green pepper and saute 1 minute. Remove from heat and set aside. After meat has cooked 1 hour, add sauteed vegetables and other ingredients to the kettle. Continue to cook slowly, covered, about 30 minutes, until vegetables and meat are cooked. Remove from heat and cool slightly. Take out short ribs and cut off and discard any fat. Cube meat and return to kettle. Reheat, if necessary. Serves 8. 28814 8 -1 -1 -1.00 -1.00 -1.00 -1. Put onions in bowl, add meat, salt, and pepper. Then oil, vinegar, and ice water in that order, let set at least 1 hour before serving. 28816 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 18035 Seasoned Breadcrumb Mix Master Mix 28817 Every state has its own style of cooking chicken. This dish, which is cooked in a fragrant cream sauce, is popular in Maharashtra, Bombay. Combine cumin, cloves, pepper corns, cinnamon and cardamom seeds in an electric coffee mill and grind until reduced to a powder. Set aside. Heat oil in a large Dutch oven over medium-high heat. Add onion, garlic and ginger. Cook until onion is lightly browned, about 4 minutes, Add ground spice mixture and cook until fragrant, about I minute. Add tomato and chicken. Cook, stirring, until chicken pieces are no longer pink. Add yogurt and turn chicken pieces to coat. Add water, cayenne and salt. Reduce heat to medium, cover, and cook for 20 minutes. Stir in half-and-half; simmer until chicken is tender and sauce is thick, about 10 minutes. Skim off excess fat. Arrange chicken on a heated, deep serving dish and pour sauce over. Garnish with cilantro. Surround with onions, peppers and lemon wedges. PER SERVING: 365 calories, 36 g protein, 18 g carbohydrate, 17 g fat ( 6 g saturated), 119 mg cholesterol, 959 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/9 2. 00tb 939 RELISH --------- 0.00--------- 939 Lemon grass stalk 1.00 939 Sugar In a bowl,with a wire whisk or fork,beat eggs,black pepper,1/3 cup water and 1/2 tsp. salt until blended. Dice onion,green bell pepper and ham. Cut each mushroom in half. Cut tomatoes into wedges. In a 12" skillet over medium high heat,in 1 tbsp. hot salad oil cook onion,green bell pepper and 1/4 tsp. salt until tender. Add ham and heat through. Remove to small bowl;keep warm. In same skillet,in 1 tbsp. hot oil,cook mushrooms until golden. Remove to another bowl;keep warm. In the same skillet over medium heat,heat 2 tbsp. salad oil. Pour egg mixture into skillet;cook until set around edges. With metal spatula,gently,lift edge as it sets,tilting to allow uncooked portion to run under the omelet. Shake skillet, occasionally,to keep omelet moving freely in the pan. When omelet is set but still moist,spoon ham mixture over half the omelet. Tilt skillet and,with spatula,fold omelet in half;slide onto heated platter. Top with mushrooms. Garnish platter with parsley sprigs and tomato wedges. Makes 4 servings. in/minced 1.00 939 Cilantro; minced 2.00ts 939 Mint, fresh; minced 2.00ts 939 Salt 0.00 Rinse duck inside and out and pat dry; cut off tail and discard; reserve giblets for another use. Mix together ginger, cinnamon, nutmeg, pepper and cloves. Sprinkle 1/2 t of spice mixture inside duck. Stir 1 T of the soy into remaining spice mixture, then rub evenly over exterior of bird. Cut one of the green onions in half and tuck inside cavity of duck. Cover and refrigerate for 2 hours or until next day. Set duck, breast side up, on a rack over 1 1/2 to 2 inches boiling water. Cover and steam for one hour, adding more water, if necessary, as it evaporates. Cool duck so it firms slightly, then drain and discard juices and green onion from cavity. Set duck, breast side up, on a rack in a baking pan and prick skin all over with a fork. Bake in a 375 degree oven for 30 minutes. Blend remaining 2 T soy with honey and brush on duck. Turn oven temperature to 500 degrees. Bake for 5 minutes or until skin becomes richly browned; do not allow skin to char. While duck is roasting, cut remaining green onions and tops in 1 1/2 inch pieces, then cut lengthwise in thin strips. Serve green onions and plum sauce in separate bowls. When duck is roasted, slice off skin and cut into roughly 2 inch square pieces. Slice meat into bite-size pieces. Reserve bones for duck soup. Arrange skin and duck pieces on a serving plate and garnish with cilantro. To eat, put a small piece of skin and meat on a mandarin pancake. Top with a few green onion slivers and a dab of plum sauce, then fold pancake around duck and eat with your hands. FROM ANY CHICKEN,DUCK,GOOSE 0.00 6408 COLD WATER 0.75c 6409 Broiler, frying chicken 3.00lb 6409 Margarine or butter, melted 0.25c Shred Cabbage. Heat vegetable oil in a Dutch oven, add cabbage, and saute for 5 minutes. Season with salt and caraway seeds. Pour in the beef broth and cover, simmer over low heat for about 15 minutes. Meanwhile peel, quarter, core and cut apples into thin wedges. Add to cabbage and simmer for another 30 minutes. Blend cornstarch with cold water, add to cabbage, and stir until thickend and bubbly. Season with vinegar and sugar just before serving. 0.12ts Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. iyaki sauce 1.00tb 6410 Sugar To make zucchini milk, chop up into small pieces, peel zucchini, but don't remove seeds. Put in blender a bit at a time to liquefy. Preheat oven to 350F. Combine honey, maple syrup, oil, zucchini milk, dates, walnuts, salt, cinnamon, cloves and soda in a large bowl. Mix well. Stir in remaining ingredients. Spoon the mixture into 3 well oiled loaf tins and bake one hour or until done. Cool in pan 20 minutes before turning onto a rack. 6411 Fresh Ground Turkey "These crackers have an intense wheat flavor that comes from using the whole grain. Enjoy them alone or with fresh fruit, such as pears and peaches. 350~F. 25 to 30 minutes Cover the wheat berries with the water and soak overnight. Or, if you want to make the crackers the same day, cook the berries in the water over a moderate heat for 20 minutes, or until they are tender. Drain the berries in a sieve for 10 minutes. They should be well drained, but not dry. Preheat the oven to 350~F. Put the wheat berries into the food processor and process them to a pulp. If you do not have a food processor, use your blender, processing about 1/3 cup at a time. Blend until there are no whole berries left. Place the pulp in a large bowl and blend in the egg and the oil. With your hands, work in enough of the flour to form a dough that will hold together in a cohesive ball. Divide it into 2 equal portions for rolling. On a floured surface or pastry cloth, roll out to a thickness of 3/16 inch. Cut the dough into 2- by 3-inch rectangles. With a metal spatula, transfer the individual crackers to an ungreased baking sheet. This dough has a tendency to tear before it is baked, so treat it gently. Be sure to cut all the way through the dough before trying to lift the crackers. Brush the tops with oil and sprinkle lightly and evenly with salt, if desired. Bake for 15 minutes. Turn the crackers over, brush the tops again, and bake for another 10 to 15 minutes, or until they are lightly browned. Cool on racks. Yield: 30-3 5. VARIATION: If you like cinnamon toast, try the following: After turning and brushing, sprinkle a little sugar and cinnamon on the freshly brushed tops and continue to bake as directed. 0.12ts h 18036 Dry red wine 0.25c i 18037 Grated tempeh 8.00oz Put ingredients in bread pan in order suggested by manufacturer. Use whole wheat setting if machine has that option. Deb's notes: Good and fairly light for a wheat bread. Paprika 1.00ts c 18037 Cayenne Pepper 0.25ts d 18037 Vegetarian Gelatin 0.00 Combine the wheat starch and tapioca starch in a mixing bowl. When the water reaches a boil immediately pour it into the flour and stir vigorously into a ball, with a wooden spoon. The hot boiling water cooks the starches. Add the oil to the dough and mix together as well as possible. The dough at this point is quite thick and lumpy. While hot, gather up the dough and knead on a lightly oiled surface until smooth and well blended, about 3 minutes. It should feel a bit rubbery and putty-like. Cover with a damp towel. Dough is ready to make Ha Gow or Fun Gwau. Makes enough dough for 2 1/2 dozen Ha Gow or Fun Gwau dumplings. j 18037 Cubes of vegetarian bouillon 6.00 k 18037 - (optional) 0.00 l 18037 Black Pepper; to taste 0 Preheat the oven to 325~ F. "Just the thing to nibble with a cup of mulled wine or hot spiced apple cider, these simple, versatile crackers also lend themselves beautifully to cheeses, dips, and spicy spreads. 325~ F 20 to 25 minutes In a large bowl or in the food processor, combine the flours, sugar, and salt. Cut the butter into the flour until the mixture resembles coarse meal. Blend in the milk slowly, using only enough to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll the crackers thin, 1/16 to 1/8 inch. If desired, lightly sprinkle the tops with salt and gently roll over the dough with your rolling pin. With a sharp knife, cut the crackers into 2-inch squares. Transfer them to an ungreased baking sheet. Prick each cracker in 2 or 3 places with the tines of a fork. Bake for 20 to 25 minutes, or until the crackers are lightly browned. Cool on a rack. Yield: 95-100. n spice pie s In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in ( 1. 5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. 7125 Soup 0.00 7125 Sour cream 0.50c 7125 Paprika 0.50ts 7125 Hot cooked noodles 0.00 Stir sugar and honey in saucepan over low heat stirring constantly until the sugar dissolves. Add peanut butter and stir until well blended. Remove from heat and add Wheaties. Let cool, then roll into balls. Place on buttered wax paper. ing; reduce heat. Cover and simmer until done, about 1 hour. Add additional wine to cover bottom of skillet when necessary. *NOTE: Equal parts of pork and veal cubes placed on skewers. finely diced 0.00 Whipped Avacado Dessert This unusual dessert is popular in Brazil. Place all ingredients in a blender or food processor. Cover and process on high speed until smooth and creamy. Makes 3 servings. (about 340 calories per serving) Recipe from Betty Crocker's "30 Minutes or Less" Cookbook ouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height. Let cool, then refrigerate for at least 1 hour. Serve cold with sour dough rye bread and mustard and Lowe Sift dry ingredients and add to whipped cream. Roll 1/2-inch think and cut with biscuit cutter. Bake in moderate oven 15 minutes. Yield: 18 Note: Moderate oven 350 - 400 F. 7126 Black beans, rinsed, drained 16.00oz 7126 Water 3.00tb 7126 Salt Sift sugar. Whip cream until stiff. Add sugar, salt, and flavoring. Pile lightly between layers of well-cooled cake. Serve at once. If desired, coconut may be sprinkled over the cream. The Household Searchlight 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving. 7126 Avocado, pitted, peeled, 0.50 7126 diced ** Beat all together until light. This makes an excellent substitute for whipped cream. /2 teaspoon salt and Tabasco sauce. Stir in milk, stirring constantly, until mixture thickens and comes to a boil. Remove from heat; stir in lemon juice, nutmeg and spinach. Peel cooked potatoes; cut into 1/8-inch slices. Place a layer of potatoes in a greased 2-quart casserole; sprinkle with 1/4 teaspoon salt. Sprinkle with half the ham and half the spinahc sauce. Repeat with rema Whip cream until almost stiff. Add sugar and vanilla and beat until cream just holds a peak. Sprinkle 3/4 teaspoon unflavored gelatin over 2 tablespoons milk and stir thoroughly. Place over boiling water and stir until dissolved. Add to cream warmed to room temperature. Chill and whip. Tops 1 (9") pie. 7126 Flour tortillas, warmed 4.00 7127 Butter When getting the steak look for a good piece that is about 2-inches thick. Place steak in shallow baking dish. In small saucepan combine remaining ingredients except orange. Over low heat, simmer 5 minutes; pour over meat. Top with orange slices; cover. Refrigerate 4 to 6 hours, turning occasionally. Remove meat from marinade; grill or broil as desired. Heat remaining marinade and serve with steak. 0000006400 0000006400 0000006400 0000006400 0000006400 Serves 10 to 12 Preparation time: 45 minutes Cooking time: 60 to 70 minutes This rich chocolate cake is sure to become a family favorite. For a child's birthday, substitute milk or black coffee for the whisky in the cake and icing. Cake: Cake: In medium bowl, combine flour, cocoa, baking powder and salt. In separate bowl, using an electric mixer, cream together granulated and brown sugars, shortening and butter until fluffy. Beat in eggs one at a time, until smooth. In small bowl, dissolve coffee granules in hot water and whiskey; stir into butter mixture, along with milk. Stir butter mixture into flour mixture until well combined. Pour batter into greased 9-inch springform cake pan. Bake in 350 F oven 60 to 70 minutes or until a toothpick inserted in centre of cake comes out clean. The cake may sink in the centre a little but this is normal. Let cake cool in pan for a few minutes, then turn out and let cool completely on wire rack. Mocha Butter Icing: In large bowl, using electric mixer, beat butter until very soft. Gradually beat in half of icing sugar and half of cocoa. In small bowl, dissolve instant coffee granules in hot water. Beating at high speed, gradually add dissolved coffee and the whisky to butter mixture. Add remaining icing sugar and cocoa and the salt. Beat at high speed until icing is consistency of whipped cream. To assemble: Centre cake on serving plate. Reserving 1 cup icing, spread remaining icing over top and sides of cake. Spoon reserved icing into piping bag. Using star nozzle, pipe rosettes of icing around base of cake and around top edge. Store, loosely covered, in refrigerator for up to 2 days. Serve at room temperature. Cake can be frozen after icing. Freeze unwrapped until frozen, then wrap carefully in plastic wrap and foil and store in freezer for up to 2 months. Per serving: 707 calories for 10, 589 for 1 2. 0000006409 0000006410 0000006410 0000006410 0000006410 0000006410 0000006410 Drain asparagus spears, reserving 1/2 cup of the liquid. Heat margarine in a saucepan. Add flour; blend. Gradually pour in asparagus liquid and milk. Stir constantly over low heat until sauce thickens and bubbles. Add cooked ham and seasonings. Gently stir in asparagus spears; heat through but do NOT boil. Serve in preheated serving dish. 000006412 0000006412 0000006412 0000006412 0000006412 0000006412 0000006413 0000006413 * Chicken should be cut into 1/2-inch Cubes. Cook and stir onion and garlic in margarine in 4-quart Dutch oven until onion is tender. Stir in remaining ingredients except chopped tomato and tortilla chips. Heat to boiling; reduce heat. Cover and simmer for 1 hour, stirring occasionally. Sterve with tomato and tortilla chips. 0000006415 0000006415 0000006415 0000006415 0000006415 0000006415 0000006415 0000006415 0000006415 Cover beans with water in large pot or soup kettle and soak overnight. Rinse beans well and return to pot with ham bone and 3 quarts of water. Simmer, uncovered, for 2 hours. Add parsley, onions, garlic, celery and tops, salt and pepper. Simmer, uncovered, for 1 hour or until vegetables are tender. Remove ham bone, dice the meat, and add meat to soup. Serve hot. 0000006418 0000006418 0000006418 0000006418 0000006418 0000006418 HEAT THE OIL IN A LARGE saucepan over medium heat. Add the onion, carrot, celery, garlic and ham and saute, stirring frequently, for 5 minutes. Add the beans, rosemary, chicken stock and pepper, and bring to a boil. Simmer, covered, for 30 minutes. Taste the cooking liquid, and add enough salt so that it becomes slightly salty (the amount needed will vary depending on the type of ham used for seasoning). Recover the pot and simmer for 40 to 60 minutes, or until the beans are soft. Puree the mixture in a food processor fitted with the steel blade or in a blender. Serve hot. Serves 6 to 8. The soup can be made up to three days in advance and refrigerated, covered. d 18039 Tabasco pepper sauce 0.25ts e 18039 Milk 2.00c f 18039 Set aside 10 White Castle hamburger buns, spread with garlic butter. Place zucchini slices in bottom of greased 8" x 8" square baking dish. Sprinkle with flour. Top with White Castle hamburgers and onions. Add spaghetti sauce. Spread mixture of ricotta cheese and beaten egg over sauce. Sprinkle with Parmesan cheese. Bake uncovered at 350 deg F. for 30 minutes. (If microwaving, use microwave-safe dish and cook on high for 10 minutes). Let stand for 10 minutes. Broil buns open-faced until toasted. Cut casserole into 5-6 servings. Spoon casserole onto top of buns. k 18040 Garlic powder or granules 5.00tb a 18040 Paprika 0.67c b 18040 Ground black pepper 1.25c c Directions: Sort and wash beans; place in a Dutch oven. Cover with water with about two inches above beans; let soak 8 hours. Drain beans, and return to Dutch oven. Add broth and next 4 ingredients. Bring to a boil; cover, reduce heat, and simmer 2 hours, stirring occasionally. Add chicken and next 5 ingredients; cover and cook 30 minutes. Spoon into serving bowls; top each with cheese. 18040 Cumin * 1.00tb CHICKEN MIXTURE: Melt butter in a 5 quart pan. Saute scallions, yellow pepper, garlic, fresh jalapenos, ginger, salt, sage and cumin. Add chicken and cook until just done. Do not overcook. Remove chicken from pan and set aside. SAUCE: Melt the 3 tb butter in the same pan. When bubbling, add flour, and whisk briskly while adding cream. When smooth and thick, add chicken broth. Stir until blended. Stir in corn, beans, and chicken mixture and simmer 30 minutes. If desired, add 2 shakes cayenne pepper, 1 shake white pepper, and 4 ounces of pickled jalapenos with a little juice. Serve chili hot, topped with grated cheese and accompanied by corn bread. 18042 Sugar 4.50c a 18042 Can evaporated milk 12.00oz b 18042 Pkgs Nestle semi-sweet 3.00lg In a medium saucepan, saute in oil and butter over medium high temperature the onion, green pepper, garlic, carrot and celery 6-8 minutes. Gently add the cooked chicken, broth and beans. Add vermouth, chick peas, cumin, tabasco sauce, chili powder, honey and hot sauce and simmer and stir on low for a half hour. For a nice touch and added flavor, melt shredded mozzarella cheese on top of each serving. f 18042 Nuts (optional) 2.00c Cover beans with water and cook until soft. Drain well. In small stockpot, bring cream, chicken and navy beans to a simmer. In saute pan, heat peanut oil, then add celery, onion and peppers. Cook until onions are clear. Add garlic puree, cumin, chili powder, salt and pepper to vegetables, toss well, and add to stock pot. Add chicken and tabasco. Simmer until thick, about 30 minutes. Re-season to taste and cooking with cumin, salt and pepper. Pour into individual ovenproof serving bowls, top with mozzarella cheese, melt under broiler. Makes about 2 1/2 gallons but recipe can be cut. Cheese 7127 Vanilla 1.00ts 7127 Eggs 2.00 7127 Chopped pecans/walnuts 0.50c 2 1/2 cups water *If tomatillos are not available, substitute green tomatoes. **Adobo is a seasoning available at Hispanic food stores. In a large saucepan, combine water, lemon pepper, and cumin seed; bring to a boil. Add chicken breast halves. Reduce heat to low; cover and simmer 20-28 minutes or until chicken is fork tender and juices run clear. Remove chicken from bones; cut into 1-inch pieces. Return chicken to saucepan. Spray medium skillet with cooking spray; heat over medium heat. Add minced garlic; cook, stirring, for 1 minute. Remove from pan; add to chicken mixture. Add onions to skillet; cook, stirring, until tender. Add cooked onions, corn, chiles, ground cumin and lime juice to chicken mixture. Bring to a boil. Add beans; cook until thoroughly heated. Salsa: Combine all salsa ingredients in medium bowl; mix well. Refrigerate 30 minutes to blend flavors. To serve, place some tortilla chips and cheese in 8 individual soup bowls; ladle hot chili over cheese. Serve with the salsa. 2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe Number of Servings: 25 1. Preheat oven to 350-F. Form a sheet of tinfoil over the back of a 9 inch square baking pan. Place the foil in the pan and smooth it into corners and sides as evenly as possible. Place the hazelnuts in a roasting pan. Put them in oven and roast for 10 minutes, then place nuts in a heavy kitchen towel and rub them back and forth vigorously, so that their bitter dried skins are removed. Pick over and discard all skins. Grind the nuts coarsely or chop in a food processor. Melt the dark chocolate and butter over hot water. Stir in sugar, brandy, and nuts, and mix well. Form paste into 25 small balls. Arrange the chocolate balls in 5 even rows over the bottom of the dish, and press each ball down so that it is somewhat flattened against the bottom of the pan. Place the grated white chocolate over hot water and let it melt completely. Stir until smooth, then immediately pour the chocolate into the center of the pan and over as many chocolate rounds as possible. Using a finger, smooth the chocolate evenly over the balls, out to the edge of the pan in a thin, flat layer. Place the pan in refrigerator briefly, until the chocolate hardens somewhat but does not completely firm. Run a knife or ravioli cutter between the rows and down the sides, then replace dish in the refrigerator to harden. When firm, lift out the foil and separate the candies into individual pieces. l be using this stock to cook the seitan later. To wash out the starch, use warm wa Preheat oven to 350. Grease and flour an 8 inch square baking pan. Melt butter and 4 oz of white chocolate together in top of double boiler over hot water. When melted remove from heat and add balance of white chocolate. Stir to blend well. Set aside. Beat eggs. Add sugar. Beat 2-3 minutes. Add white chocolate and butter mixture, vanilla and flour. Beat just until smooth. Add chocolate chunks and mix in by hand -- do not beat. Pour into prepared pan and bake 35 minutes or until toothpick inserted in center comes out clean. Cool on wire rack. Cut into squares or bars. of the dough so that it does not break into pieces. After about eight changes of water, you will begin to feel the dough become firmer and more elastic. The water will no longer become cloudy as you knead it. To make sure you have kneaded and rinsed it enough, lift the dough out of the water and squeeze it. The liquid oozing out should be clear, not milky. To shape the seitan, lightly oil a 1-pound loaf p BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN. ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED. DO NOT OVER MIX. STIR IN WHITE CHOCOLATE CHUNKS AND NUTS. MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN. APART. BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN. COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY. STORE IN AIR-TIGHT CONTAINER. (CAN BE PREPARED AHEAD. STORE COOKIES UP TO 4 DAYS AT ROOM TEMP. OR FREEZE 3 WKS. ) s, 1-inch chunks, or whatever) or leave whole. Return the seitan to the cold tamari stock. Bring the stock to a boil, lower temperature, and simmer in the stock for 1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces). The second cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes. To store seitan, keep it refrigerated, immersed in the tamari st This makes about 8, so gather the following stuff: Let's see. Preheat oven to 375 F, and lightly grease 2 cookie sheets. In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute. Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process. Transfer to large bowl and stir in chocolate and nuts. Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart. Bake until light brown around the edges, about 15 minutes. Cool on the cookie sheets about 3 minutes. Transfer to rack and cool completely. 0.50 7132 Vinegar, white 0.33c 7132 Sugar 1.00ts Place rack in center of oven and preheat to 300F. Whisk egg yolks and 1/4 cup sugar in medium bowl. Bring cream and remaining 1/4 cup sugar to simmer in heavy medium saucepan. Reduce heat to low. Gradually add chopped chocolate to cream mixture and whisk until smooth. Gradually whisk hot chocolate mixture into yolk mixture. Mix in vanilla. Ladle custard into four 10-oz. custard cups (or creme brulee cups). Place cups in large baking pan. Add enough hot water to pan to come halfway up sides of cups. Bake until custards are set in center, about 1 hour. Remove custards from water and cool. Cover and refrigerate overnight. Preheat broiler. Sprinkle 1/2 tablespoon sugar over each custard. Broil until sugar caramelizes, watching carefully, about 2 minutes. Serve hot, or refrigerate up to 1 hour and serve cold. the cooking, you could cut the dough into small pieces, each about 1-1/2"; the pieces would cook in about one hour. ) The seitan is properly cooked when it is firm to the touch an Scald half and half in top of double boiler set over simmering water. Add chocolate. Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally. Remove from heat. Using electric mixer, beat eggs in medium bowl to blend. Add sugar and beat until dissolved. Slowly mix in chocolate mixture. Beat in cream. Refrigerate until well chilled. Process chocolate mixture in ice cream maker according to manufacturer's instructions. Freeze in covered container at least 4 hours to mellow. If frozen solid, let ice cream soften slightly in refrigerator before serving. Makes 2 quarts. 1.00cn e 18043 Marshmallow cream 7.00oz f 18043 Nuts 2.00c g 18044 Whole wheat bread flour Servings: 4 Mint sprigs for garnish In medium saucepan, scald the half & half over medium heat, set aside. In medium bowl, whisk together the egg yolks, 3/4 cup sugar, a pinch of salt, and 1 tsp of the vanilla. Gradually whisk in the half & half and transfer to the saucepan. Cook this mixture over moderate heat, stirring constantly, until just thick enough to coat the back of a spoon (165 on a candy thermometer). This will take 10-15 minutes. DO NOT bring to a boil or you'll have a curdled mess on your hands. Remove from heat and whisk in the peanut butter, then add the cream. Strain this custard into a bowl and refrigerate, stirring occasionally, until well chilled. In the meantime, line a 10-by-15 inch jelly roll pan with wax paper. Transfer custard to a Donvier or other ice cream freezer and freeze until thickened but still pourable. Add peanuts. Pour mixture into the jelly roll pan, spread evenly, cover, and freeze overnight. Prepare sugar syrup by mixing the remaining 1 cup of sugar with 1 cup of water. Bring to a boil to dissolve the sugar, then remove from heat and set aside 'til later. Preheat oven on lowest setting for 5 minutes, then turn it off. Place the 6 pieces of white chocolate on a large baking sheet lined with wax paper. Place in the warm oven until soft enough to yield when pressed by a finger, about 6 minutes. Using a metal spatula, transfer a piece of softened chocolate to an individual piece of wax paper (at least 12 inches long) and cover with a second sheet of paper. Using a large heavy rolling pin, gently roll the chocolate between the paper to form a thin sheet of chocolate, about 11 by 4 inches. Set each sheet of chocolate aside while you repeat this with the rest of the chocolate. Line 3 baking sheets with wax paper. When the white chocolate is cooled and firm, remove the top piece of paper from each chocolate sheet. Using a pizza wheel or long sharp knife, trim the edges of each sheet to make a neat 3-by-10-inch rectangle, then cut each rectangle crosswise to form two 3-by-5-inch pieces. Transfer 4 rectangles to each of the prepared baking sheets. Keep cool. In a double boiler, melt the bittersweet chocolate with the butter, stirring until smooth. Transfer to a bowl. Whisk in 1 cup of the reserved sugar syrup. Stir in the evaporated milk and 1 tsp. vanilla. Set aside, covered. Note: this sauce can be made up to 1 week in advance and kept, covered, in the fridge. With a pizza cutter or thin sharp knife, cut the ice cream into ten 3 by-5-inch rectangles. There will be a little left over; do what you will with it. ;-) With a spatula, place a piece of the ice cream on each of the 4 pieces of white chocolate. Top each with another piece of chocolate, then another layer of ice cream, then another piece of chocolate. Freeze for 3 to 4 hours. To serve, remove the assembled lasagnas from the freezer and allow to soften slightly at room temperature for a few minutes. Gently reheat the fudge sauce in the top of a double boiler or in the microwave. Place each of the portions to serving plates, spoon fudge sauce over, garnish with mint, and serve immediately. 0000018031 0000018031 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 0000018032 In a double boiler or microwave oven, melt the chocolate with the butter until smooth. Set aside to cool to room temperature. In a double boiler or large bowl over simmering water, beat together the egg yolks and the sugar with an electric hand mixer until thickened, about 4 minutes. Remove from the heat and continue to beat until cooled and very thick and pale, about 5 minutes. Beat the cream until stiff. Add the egg yolk mixture to the chocolate and stir until blended. Fold in the whipped cream until lightened and smooth. Spoon the mousse into stemmed glasses and chill until firm before serving. 0000018036 0000018036 0000018036 0000018036 0000018036 0000018036 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018037 0000018038 0000018038 Preparation Time: 20 Minutes Bake Time: 8 Minutes 1. Heat oven to 375 F. Cream Butter Flavor Crisco and milk in a large bowl at medium speed of electric mixer until well blended. Add brown and granulated sugar gradually. Beat in egg and vanilla. Combine flour, baking soda and salt. Add to creamed mixture. Mix well. Stir in white chocolate and nuts. Drop level measuring tablespoonfuls of dough 2 inches apart onto ungreased baking sheet. Bake at 375 for 8 minutes. Cool on baking sheet one minute. Remove to cooling rack. Makes 5 dozen 2 inch cookies. 0000018042 0000018042 0000018042 0000018042 0000018042 0000018042 0000018042 0000018043 0000018043 0000018043 0000018043 0000018043 0000018043 0000018043 0000018044 0000018044 0000018044 0000018044 0000018044 0000018044 0000018044 0000018044 Position a rack in the center and preheat oven to 300 deg F. Butter a 10 inch fluted tube pan. Dust with flour; tap out the excess. Sprinkle the pecans over the bottom. Using an electric mixer set at medium speed, beat the butter in a large bowl until light and fluffy, then add the sugar, 1 cup at a time, beating well after each addition. Blend in the cream and white chocolate. Add the eggs, one at a time, beating well after each addition. Into a large bowl, sift the flour with the salt and baking soda. Mix the flour mixture into the cream mixture, 1 cup at a time, just until blended. Pour the batter into the prepared pan and bake until a cake tester inserted in the center of the cake comes out clean, about 1 hour and 15 minutes to 1 hour and 30 minutes. Transfer the cake in the pan to a wire rack and cool 15 minutes. Loosen the cake from the edges of the pan with a metal spatula and invert onto the wire rack. Cool completely. Through a fine-mesh sieve, sprinkle confectioners' sugar over the top of the cake. store at room temperature, wrapped airtight. One note on melting white chocolate: Since the fats in white chocolates melt at different temperatures, and since the milk proteins tend to clump if overheated, melting white chocolate can be very frustrating. I've found that the easiest method is to chop the chocolate into small pieces and melt them in the microwave. Microwave at high power for 1 minute, then stir. If necessary, continue the process for additional 30-second intervals until completely melted. Microwave only until smooth; DO NOT OVERHEAT!!! Whatever you do, don't take this cake to work with you. g 18046 Tamari 6.00tb h 18046 Apple juice concentrate 4.00tb i 18046 -Water 1.00c Serves: 8 MOUSSE: Melt the chocolate and butter in top of a double boiler over barely simmering water. Stir until smooth. Transfer to medium bowl. Whisk in egg yolks. Beat egg whites, salt and cream of tartar in another bowl until soft peaks form. Add 2 tablespoons sugar and beat until stiff but not dry. Fold in chocolate. In another bowl, beat cream with 2 tablespoons of sugar and vanilla until slightly thickened. Fold into chocolate. Pour into metal bowl. Cover and chill over night. Chill ravioli mold in freezer. Preheat oven on lowest setting for 5 minutes. Turn off oven. Place white chocolate on baking sheets. Place in turned off oven and let stand until soft enough to yield when pressed with finger, about 5 minutes. Roll one piece of chocolate out on a sheet of parchment paper to flatten slightly. Lift chocolate off paper, using a thin knife if necessary. Turn pasta machine to widest setting. Run chocolate through. Adjust pasta machine to next narrower setting. Run chocolate through the machine again. Repeat, narrowing follers after each run until chocolate is 1/16 inch thick. Quickly press chocolate into chilled ravioli mold. Fill each ravioli with 1 to 1 1/2 tablespoons of mousse filling. Repeat rolling with second piece of chocolate, resoftening in oven as necessary. Complete ravioli. Seal with rolling pin. Invert mold, pressing gently to release ravioli. Cut into separate pieces with ravioli cutter or knife if necessary. Place on chilled baking sheet and refrigerate. Before serving, let chocolate ravioli stand at room temperature for 30 minutes. Arrange four ravioli on each plate. Sprinkle with nuts and garnish with mint. g 18047 Whole wheat flour 1.00c h 18047 Corn meal 0.25c i 18047 Water Servings: 8 Lightly oil bottom and sides of a 15- x10- x1-inch jellyroll pan with vegetable oil; line with wax paper and lightly oil and flour wax paper. Set aside. Beat egg yolks at high speed of an electric mixer until foamy. Gradually add 1/4 cup sugar; beating until mixture is think and lemon colored (about 5 minutes). Stir in vegetable oil and vanilla; set aside. Beat egg whites (at room temperature) until foamy; gradually add remaining 1/2 cup sugar, beating until egg whites are stiff but not dry. Fold whites into yolks. Combine flour, baking powder, and salt; gradually fold into egg mixture. Spread batter evenly into prepared pan. Bake at 350" for 8 to 10 minutes. Sift powdered sugar in a 15 x 10 inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn out onto sugared towel. Carefully peel off wax paper. Starting at narrow end, roll up cake and towel together; let cake cool completely on a wire rack, seam side down. Unroll cake. Spread cake with half of White Chocolate Cream Filling and carefully reroll cake, without towel. Place cake on a serving plate, seam side down; spread remaining filing on all sides. Garnish with white chocolate curls. s 18047 Nutmeg (optional) 1.00pn t 18047 BATTER --------- 0.00--------- u 1804 Preheat oven to 400 deg F. Lightly butter a 9-inch pie pan (or your favorite shortbread mold). Using a food processor fitted with a metal blade, chop the white chocolate using on-off pulses, until it resembles coarse meal. Using an electric mixer set at medium speed, cream the butter with the sugar in a large bowl until smooth. Beat in the flour. Stir in the chopped white chocolate. Pat the dough evenly into the prepared pan. Using the tip of a sharp knife, score the dough into eight equal triangles. Bake the shortbread until light golden in color, about 30 minutes. Transfer in the pan to a wire rack to cool slightly. Remove the shortbread from the pan and cool completely on the wire rack. Store in an airtight container at room temperature. g Pumpkin Pie Pies 28821 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Preheat oven to 300F. Set aside a wax paper-lined baking sheet. Chop the white chocolate into small pieces and set aside. Toast the nuts on a baking sheet in a single layer for 5 to 8 minutes. Set them aside. In the top of a double boiler over hot, not boiling water, melt the white chocolate and the butter in the water. Stir until smooth. Pour into a bowl and add the yolk. Continue beating until the mixture is fluffy and cooled to room temperature. Chill until firm (about 4 hours). Remove from refrigerator and form into 24 1-inch balls. Sandwich between 2 nut halves. Chill until ready to serve. Makes 24 truffles. Ingredient Dip Dips 28826 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 18042 See's Fudge Candies Christmas Preheat oven to 350F. Grease and flour two 9 inch by 1-1/2 inch cake pans. In a double boiler melt the chocolate over hot (not simmering) water, stirring frequently. Remove from the water. In a medium bowl lightly combine the egg whites, 1/4 cup milk, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 3/4 cup milk. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1-1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Add the melted chocolate and beat to incorporate. Scrape the batter into the prepared pans and smooth the surface with a spatula. The pans will be about 1/2 full. Bake 25 to 35 minutes or until a tester inserted near the center comes out clean and the cake springs back when pressed lightly in the center. The cakes should start to shrink from the sides of the pans only after removal from the oven. Let the cakes cool in the pans on racks for 10 minutes. Loosen the sides with a small metal spatula and invert onto greased wire racks. To prevent splitting, reinvert so that the tops are up and cool completely before wrapping airtight. Entree Vegetarian Position a rack in the center and preheat oven to 350F. Lightly butter baking sheets. In a double boiler over hot - not simmering - water, melt the butter and 8 ounces of the white chocolate, stirring frequently. Set aside and let cool until tepid. In a large bowl, beat the eggs until light and frothy. Beat in the sugars until the mixture is light and fluffy, about 3 minutes. Blend in the tepid white chocolate mixture and the vanilla. In a double boiler over simmering water, melt the cream cheese, stirring occasionally. Blend into the white chocolate mixture. In a medium bowl, combine the flour, baking soda, and cinnamon; blend into the white chocolate mixture. Fold in the remaining white chocolate, semisweet chocolate, and hazelnuts. Spoon by heaping tablespoonfuls, two inches apart, onto the prepared pans and bake until golden brown and firm to the touch, about 8 to 10 minutes. Transfer the cookies to wire racks and cool completely. Store in an airtight container at room temperature. Bring 4 qts. salted water to boil in a large pot. In a separate saucepan, heat cream, rosemary, garlic and mustard to the boiling point. Simmer while cooking pasta. Cook pasta until al dente, drain, and return to pot. Pour cream sauce over and add Fontina and walnuts and toss well. When serving, top with freshly ground pepper. 0000008501 0000008502 0000008502 0000008502 0000008502 0000008502 0000008502 0000008471 This makes 6 dozen cookies. Note: Combine ingredients. Drop by teaspoonfuls onto cookie sheets, bake in moderate 350 F. oven. 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008503 0000008504 0000008504 Cook this dish quickly so fish will be flaky and tender. Preparation: Wash and soak Cloud Ear fungus for about 30 minutes or until soft; drain. Slice fish filets into 2" squares; marinate in sherry, sugar and soy sauce for 15 minutes. Mix stock and soybean paste; add in half the marinade when fish is removed. Cooking: Heat wok to high. Add stock mixture; when it comes to slow boil, add ginger and Cloud Ear fungus; cook fungus for about 1 minute. Dribble in cornstarch paste; keep stirring as you do; sauce should attain a medium consistency. Allow sauce to cook for another minute. Reduce heat to medium, then introduce fish pieces. Poach for about 1 minute or until flaky and milky white. Avoid overcooking. Stir in sesame oil. Serve. Variation: Use thinly sliced water chestnuts in place of Cloud Ear black fungus; garnish with minced green onion. 0000008508 0000008508 0000008508 0000008508 0000008508 0000008508 0000008508 0000008508 Refreshing to the palate, very tasty and filling. Preparation: Peel cucumber; slice in half lengthwise; slice thinly cross-wise. Or, use fancy vegetable cutter to make animal figures. Cut fish into dollar-size pieces; blanch in boiling vinegar water for 15 seconds, drain. Wash Chinese parsley; remove stems. Cook Soup: Combine stock & ginger root in sauce pan; bring to just under boil. Remove ginger slice. Add noodles, sugar & cornstarch paste; stir. Add fish & cucumber. Cook at high simmer until fish is done: 3-5 minutes. Don't allow broth to boil; you want it to remain clear. Remove to covered serving bowl; garnish with parsley leaves; serve. 0000008512 0000008513 0000008513 0000008513 0000008513 0000008513 0000008513 0000008513 0000008513 0000008514 0000008514 0000008514 0000008514 0000008514 0000008514 0000008514 0000008514 0000008515 0000008515 Pare and seed cucumbers. Cut into cubes so that you have about 3 cups of cubes. In small saucepan, dissolve bouillion in water. Cool completely. In blender or food processor, blend cucumber with 1/2 Cup Bouillon liquid until smooth. In medium bowl, combine cucumber mixture, remaining bouillon liquid, sour cream, lemon juice, garlic powder and pepper; mix well. Chill thoroughly. Garnish as desired. Serve with condiments. Refrigerate left overs. SUGGESTED CONDIMENTS: Chopped Fresh Tomato Chopped Green Onions Chopped Green Peppers Toasted Slivered Almonds Toasted Croutons. not done, it will feel like raw dough in the center. 7133 Water 1.00c 7133 Sugar 3.00tb 7133 Midori liqueur 0.50c Place all ingredients, except pasta, in a large mixing bowl and combine thouroughly. Fill ravioli with mixture. Heat oil over medium heat. Stir-fry scallions and garlic for about 30 seconds. Add tomatoes, tomato sauce and basil. Stir. Simmer for 10-15 minutes. using. If you don't simmer it first, you may need to add more liquid to the recipe. Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked. Place the seitan in an ovenproof baking dish a Mix sugar, corn syrup and water in 1-quart saucepan. Cover and heat to rolling boil over medium heat. Uncover and cook, without stirring, to 242 degrees on candy thermometer or until small amount of mixture dropped into very cold water forms a ball that flattens when removed from water. To get an accurate temperature reading it may be necessary to tilt the saucepan slightly. It takes 4 to 8 minutes for the syrup to reach 242 degrees. While mixture boils, beat egg whites in medium bowl just until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla. Beat on high speed about 10 minutes until stiff peaks form. Preparing this type of frosting on a humid day may require a longer beating time. Frosts a 13 X 9-inch cake or fills and frosts two 8- or 9-inch cake layers. 16 SERVINGS; 40 CALORIES PER SERVING. n on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes. The original "best of Denver" Candlelight recipe. Mix the flour, cornmeal, dill or tarragon, salt, and paprika in a bowl, then add the beer and beat until smooth. Dip the fish in the beer batter one at a time. Heat the lard in an iron skillet and saute the fish 8-9 minutes to the side. 7134 Salt 1.00ts 7134 Chopped nuts, if Trim and peel the radish and cut into small cubes. Using a food processor or blender, mash the radish as finely as possible. This will have to be done in 2-3 batches. Mix the radish thoroughly with the rice and wheat flours and the water. Turn the mixture into a shallow tin or heatproof dish, about 8inches/20cm square: it should come about 1inch/ 2. 5cm up the sides. Heat up your steamer (or use your largest saucepan with an upturned bowl in the bottom on which to rest the tin) and steam the cake for about 30 minutes from the time the steamer is hot. If you are using a thicker dish you will have to steam it for a little longer. When an inserted knife comes out clean, remove from the heat and allow to cool and dry out completely. It will set more solidly as it cools. Cut the cake into rectangles, about 1 x 2 inches ( 2. 5 x 5 cm). In a frying pan/skillet (preferably non-stick), heat half the oil. Add the radish cake pieces and, stirring and turning constantly, fry until they are browned on all sides. Remove from the pan and set aside. Add the rest of the oil and re-heat. Add the garlic and fry until golden brown. Break in the egg, stir to mix and cook for a few seconds until the egg starts to set. Add the reserved radish cake and mix thoroughly. Quickly add both soy sauces, the sugar, pepper, beansprouts and spring onions. Mix quickly and thoroughly. Turn on to a serving dish. The remaining radish cake can be fried with other ingredients. This dish goes well with Prik Nam Som or Sriacha Chili Sauce. ---- 0.00--------- v 18048 Seitan 1.00lb a 18048 Sliced mushrooms 2.00c b 18048 Sliced onions 2.00c c Heat rice, water and salt to boiling in 1-1/2-quart saucepan, stirring once or twice; reduce heat. Cover and simmer about 14 minutes (do not lift cover or stir); remove from heat. Fluff rice lightly with fork. Cover and let steam 5 to 10 minutes. 6 SERVINGS (1/2 CUP EACH); 120 CALORIES PER SERVING. 1.00tb f 18048 Chopped fresh sage leaves 1.00tb g Put kaluha and vodka over ice cubes in an old fashoned glass. Fill with milk or cream. a 18049 -(8 3/4 oz can) 0.00 b 18049 Shorteing 0.33c c 18049 Sugar 0.50c Heat margarine in 1-1/2-quart saucepan over medium heat until melted. Stir in flour, salt and pepper. Cook over medium heat, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. 1 CUP SAUCE; 25 CALORIES PER SERVING. To Microwave: Place margarine in 4-cup microwavable measure. Microwave uncovered on high 15 to 30 seconds or until melted. Stir in flour, salt, pepper and milk. Microwave uncovered on high 2 to 3 minutes, stirring every minute with wire whisk or fork, until thickened. 0.25ts i 18049 Coconut (flaked) 0.50c j 18049 Brown sugar 0.33c k 18049 Walnuts 0.33c Put the calf's food pieces, garlic, onion, and half the salt in a large pan. Put the tripe on top with the remaining salt, cover the pan, and cook over very low heat so that is simmers for about 3 hours. Strain the meat, reserving the broth, and cut the tripe into small squares ~ about 1 1/2 inches. Remove the bones from the calf's foot and chop the flesh roughly. Return the meats to the pan with the broth, the flowered hominy, and the hominy cooking water. Taste for salt and continue cooking over very low heat for 1 hour. Serve in deep bowls with flour tortillas, passing around the toppings. The Art of Mexican Cooking From the collection of Jim Vorheis d 18051 Garlic Cloves, Crushed 3.00 e 18051 Ginger, 1-1/2", minced 0.00 f 18051 Nutmeg, Grated Mix dry ingredients. In a sauce pan, slowly melt margerine, chocolate morsels, and peanut butter, stirring constantly. DO NOT BOIL. Add vanilla and cool. Pour sauce (about 1/3 at the time) over cereal mix and mix until well coated. Pour into a large grocery bag and shake with the powdered sugar (about 1/2 box at the time). Store in tightly covered container. This makes enough for a crowd and is nice for gifts. It is a sweet version of the popular Nuts and Bolts. Molasses Mix honey, vanilla wafers, walnuts and wine. Shape into 1-inch balls; roll in sugar. Store White Wine Balls in tightly covered cookie jar or metal can. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks. 0.67c m 18051 Pepper, Black 0.25ts n 18052 Coarsely ground Mix sugar and gelatin in 3-quart saucepan; stir in wine, orange juice concentrate, water and lemon juice. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in lemon peel. Refrigerate until mixture mounds slightly when dropped from spoon, about 2 1/2 hours. Fold chilled gelatin mixture into whipped cream. Pour into 7-cup mold. Refrigerate until firm, about 12 hours. Unmold and garnish with orange slices. d 18052 Hot Whitefish are tiny 2 inch white fish which are the young of a fish of the smelt family. They swim in large shoals and are netted around the New Zealand coastline. The Maori name is Inanga. Beat the eggs well and then mix in the other ingredients until they are well blended. Drop spoonfuls of the mixture into a pan with a thin layer of hot butter. They should be fried like pancakes. Serve hot with lemon juice squeezed over the fritter. Serves 4 h 180 ** or pickerel, northern pike, lake trout, cod, Boston bluefish, ocean perch. Cut fillets in serving-size portions. onion in 2 tablespoons of butter until translucent. Add sauerkraut and bouillon. Simmer about 30 minutes. Meanwhile, dust fillets with flour and fry in remaining butter 3 to 4 minutes on each side or until fish is opaque and flakes easily. Arrange on serving dish and keep warm. In the same pan, saut onion rings. Spread sauerkraut over fillets and garnish with onion rings. Cal/serving: 440 Preparation time: 20 minutes Cooking time: 35 to 40 minutes Typos by Vern e 18053 Water 2.00c f 18053 Salt 1.00ts g 18054 Coarsely Ground Beef 1.00lb a Sift flour once, measure, add baking powder, sugar and salt, and sift again. Pour milk over whole bran, add egg and fat to bran mixture, add flour, stirring as little as possible. Bake in greased muffin pans in hot oven 425 F. for 20 minutes. c 18054 Chopped Onions 2.00c d 18054 Hot Unspiced Chili Powder 3.00tb POACH THE SALMON: To time the poaching, measure the fish and allow 10 minutes for each inch of thickness; begin timing when the liquid starts to simmer. To check for doneness, insert a metal skewer into the thick flesh behind the gill. It should slide in easily. A six-pound salmon needs either a fish poacher or a roasting pan fitted with a rack at the bottom for easy fish lifting. I use a roaster. It usually means the fish has been curved to fit in, and the benefit of this is that it retains this jaunty pose once cooked so it fits more easily onto a platter. Chill it carefully, then unwrap it, and gently pull off the skin. If the fat underneath the skin is gray, scrape it away with a knife to reveal the orange flesh. Cut down the center of the fish to the backbone, and then ease one half of the fillet from the bones. Gently pull off the flesh, then remove the backbone and replace the fish. This way it is easier to serve at a buffet. Peel and halve the cucumbers. Scrape out the seeds, and then thinly slice them. Arrange cucumber on top of the salmon in a pattern resembling fish scales. Slice a lemon, and arrange around the fish. Chill well. For the sauce, combine the sour cream with the mayonnaise, and whisk until smooth. Add the onion, lemon juice, dill, salt and pepper. Serves 10 to 12, or more if there are other entrees. Note: The fish can be cooked up to a day in advance and refrigerated, tightly covered. The sauce can be made up to two days in advance and refrigerated. in a preh Melt butter. Blend in sugar. Mix in beaten eggs and mashed bananas, blending until smooth. Sift flour, salt and soda. Stir in whole wheat flour. Add alternately with hot water. Stir in nuts. Bake in 9x5 inch loaf pan at 325 degrees for 1 hour 10 minutes. 7193 peaches, sliced 0.00 7193 Blueberries Put dry yeast in inner pot. Add all remaining ingredients except water. Carefully pour in lukewarm water. Press the Select button for white bread. Press the Start button. (When using the preset timer, refer to the instruction manual. ) After taking out the baked bread from the auto bakery, slice it as desired. il in a wok. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequen Bake in quite a hot oven. Makes 4 dozen drop cookies. Note: Cream sugar, shortening, add remaining ingredients. Hot oven is 400 - 450 F. in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to 2-1/2 hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once. Mar Sift pastry flour, baking powder, sugar and salt. Add whole wheat flour. Add slightly beaten egg with milk to dry mixture, and beat vigorously. Fold in mincemeat and bake at 350 F. for 40 minutes or until done. Makes 2 loaves. into xture. ing to boil, reduce heat, cover and simmer until beans are tender, out 5 hours. 7195 Honey 0.12c 7 In a small bowl combine flours, baking powder, cinnamon and salt. In a large bowl with mixer at medium speed, beat margarine and brown sugar until well blended. Beat in egg and vanilla. With mixer at low speed, gradually beat in flour mixture until well blended. Wrap dough in plastic wrap or waxed paper; refrigerate at least 1 hour. On floured pastry clothy with floured rolling pin, roll out dough, 1/3 at a time, to 1/8 inch thickness. Dip heart cookie cutters into flour. Place cookies on ungreased cookie sheets. Bake in preheated 350 degree according to the following times or until lightly browned around edges. Remove and cool on wire rack. Decorate as desired. Yields 36 cookies. son to taste with salt. Stir into mixture. Bring to a boil, reduce heat, covere and simmer until beans are tender, about 5 hours. 7196 Vanilla 0.25ts Preheat oven to 350 degrees. Grease and flour 18 muffin cups. Sift flour, baking powder and salt. Add brown sugar, nuts and raisins. Combine milk and eggs. MIx in shortening and blend well. Stir into dry ingredients just until moist. Fill muffin cups a little more than half full. Bake 15-20 minutes. 0.25c 7196 Powdered Sugar 1.00 In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds or until mixed. Add about 1/2 of flour mixture, add rest of sugars and egg white. Mix in remaining flour. Shape dough into two 7-inch rolls. If desired, coat the rolls in nuts or colored sugar. Wrap and chill the rolls in the refrigerator about 4 hours or until firm enough to slice. Cut chilled dough into 1/4 inch thick slices. Arrange slices 1-inch apart on ungreased cookie sheet. Bake at 375~ for 8 minutes or until golden brown. Cool. Sugar glaze: in a small bowl, stir together 2 cups sifted powdered sugar, 1 Tbsp light corn syrup, 2 to 3 Tbs milk. Makes a glaze of drizzling consistency. Yield: 3/4 cups. 9 Seeded and diced bell 1.00 9179 pepper 0.00 9179 Tomato sauce Sear the meat with the onions and garlic. When meat is thoroughly browned, put in tomato sauce, and add some water. Add all other ingredients. Cover with 1/2" of water and stir well. Simmer at least an hour and a half, or longer, stirring regularly. Towards the end, skim the grease and add the flour, mixed with warm water, to thicken. Serve by itself, or with beans, (cooked separately) or with rice, corn meal mush. 9179 Rosemary c Combine flour, baking powder and salt. Stir in blueberries. Do not thaw if using frozen berries. Cream shortening until soft, gradually beat in sugar then lemon rind and egg. Add flour mixture alternately with milk, beating until smooth after each addition. (Frozen blueberries could be folded in quickly at the end - the dough turns purple as they thaw. ) Drop from teaspoon onto greased cookie sheet. Bake at 375 F for 10-12 min or until lightly browned. 9179 Brown off duck breasts in some olive oil. Make a roux with oil and flour (see Justin's recipe posted earlier). Add onions, bell pepper, green onions, and parsley to roux. Stir and cook. Add one cup water and garlic. Cook. Add wine and some more water. Add other seasonings and tomato sauce. Mix well. Add andouille (or smoked sausage) and duck breasts. Stir. Simmer on low heat for 3 to 4 hours. Stir occasionally. Add more salt and cayenne to your taste. Makes about 3 gallons, so this is for alot of people. Serve over spaghetti or rice. 5.00 9180 Cold water 4.50c 9180 Szechwan preserved veg. * 0.50c 9180 Green onion; quartered 3.00 Soak plucked and cleaned goose overnight in well salted water. Rinse and dry, then stuff with 2 onions and 2 apples, both quartered. Place breast side up in open roaster pan and cover with 2 strips thick bacon. Brown in 475 degree oven until bacon is crisp. Take all fat from pan and discard. Remove bacon. Add to the pan 1 onion, quartered, 1 carrot, quartered, 1 cut up stalk of celery, 1 bay leaf, 2 or 3 sprigs of parsley, 1/2 teaspoon thyme, 2 cans consomme with 2 cans water, and 1 cup of dry red wine. Cover the pan and roast at 375 degrees for 2 to 2-1/2 hours, basting often. Goose should be done so that meat will readily pull off carcass. Remove goose from roaster and place on warm platter. Remove and discard stuffing. Strain the gravy and thicken with 1 tablespoon cornstarch mixed with 2 tablespoons cold water. Correct seasoning if necessary. Serve with wild rice. Nicholas J. Constantine 181 Diced onion 0.75c Make a roux in a black iron pot with oil and flour. Cook slowly over low heat until dark brown, stirring occasionally. Add onions, bell pepper and celery, cooking until wilted. Add seasonings and 3 quarts of hot water, then add season seasoned rabbit and cook in a covered pot over low heat for 2 hours or until rabbit is very tender. Add oysters, shallots and parsely. Simmer slowly until edges of oysters begin to curl. Serve over rice with file' and french bread. 2474 herring Drained Heat margarine in 3-quart saucepan over medium heat. Cook celery, carrot, onion and bell pepper in margarine about 4 minutes. Stir in flour and pepper. Stir in wild rice, water and chicken broth. Heat to boiling; reduce heat. Cover and simmer 15 minutes, stirring occasionally. Stir in half-and-half, almonds and parsley. Heat just until hot (do not boil). 5 SERVINGS (ABOUT 1 CUP EACH); 280 CALORIES PER SERVING. 2475 Fres If you prefer more nuts, 3 cups of chopped nuts and 1 cup of cooked. 1/4 cup packed brown sugar 1/2 teaspoon maple flavoring Place oven rack in lowest position. Heat oven to 350 degrees. Generously grease and flour 12-cup bundt cake pan or tube pan, 10 X 14 inches. Beat all ingredients except wild rice, nuts and Maple Whipped Cream in large bowl on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Stir in wild rice and nuts. Pour into pan. Bake 55 to 60 minutes or until wooden pick inserted in center comes out clean. Cool 20 minutes. Invert onto wire rack and cool completely. Serve with Maple Whipped Cream. 24 SERVINGS; 340 CALORIES PER SERVING. *Do not use self-rising flour in this recipe. MAPLE WHIPPED CREAMBeat all ingredients in chilled medium bowl until soft peaks form. 2476 Dried navy beans 2.00c Follow the same guidelines for stuffing fish as you would for meat. 1/4 cup slivered almonds Prepare Wild Rice Stuffing. Heat oven to 350 degrees. Rub cavity of fish with lemon juice; sprinkle with salt. Loosely stuff with Wild Rice Stuffing. Close opening with skewers and lace with string. (Spoon any remaining stuffing into buttered baking dish; cover and refrigerate. Place in oven with fish 30 minutes before fish is done. ) Brush fish with oil. Mix margarine and 2 tablespoons lemon juice. Place fish in shallow roasting pan. Bake 50 to 60 minutes, brushing occasionally with margarine mixture, until fish flakes easily with fork. Serve with lemon wedges. 6 SERVINGS; 400 CALORIES PER SERVING. WILD RICE STUFFINGHeat wild rice, water and bouillion granules to boiling, stirring once or twice; reduce heat. Cover and simmer 40 to 50 minutes or until rice is tender. (Check after 30 minutes to see that rice is not sticking to pan. ) Stir in 2 to 3 tablespoons water if necessary. Heat margarine in 10-inch skillet over medium-high heat. Saute mushrooms, celery, onion and almonds in margarine about 4 minutes. Stir in wild rice. 2476 Cl Garlic, finely chopped 1.00 2477 Red Bell Pepper; Chopped 0.50c 2477 Green Onions/Tops; Sliced 0.50c Cut the squash in half and remove the seeds. Combine the remaining ingredients and fill the squash with the mixture. Place in a baking pan. Cover with aluminum foil or a lid and bake in a 400-degree oven for about 35 minutes, or until the squash is fork-tender. Extra orange juice concentrate can be drizzled over the squash just before serving. Serves 4 One Serving = Calories: 204 Carbohydrates: 28 Protein: 5 Fat: 10 Sodium: 20 Potassium: 610 Cholesterol: 0 Exchange Value: 2 Bread Exchanges + 2 Fat Exchanges Fruits 999 17419 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 11584 Salmon Steaks With Wine Sauce Salmon Wine Entree Sauce 17420 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. Bring buckwheat, rice, and wild rice to a boil in 4 cups of water seasoned with salt. Cover and simmer about an hour. Add more water, if necessary. Saute onion, celery, and mushrooms in vegetable stock until tender. Combine all ingredients including parsley and cumin. Pour into a non-stick loaf pan. Bake at 350 degrees for 1 hour. Serves 6 86 Satay Kuah Sauce (spicy Peanut Sauce) Sauces 17424 Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Harold Cook 11588 Sauerbraten Klopse (sauerbraten Meatballs) Ger Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Harold Cook -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Harold Cook 17434 Fat grams per serving: Approx. Cook Time: :09 Place bacon and onion in 8 cup casserole. Cover with lid. Cook at High 5 to 6 minutes or until bacon is lightly browned; stir once. Add vinegar, sugar, mustard, horseradish, salt and pepper, stir. Add greens cut into bite size pieces; toss well. Cook at high 2 to 3 minutes. -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 11593 Schweinekotelett In Zweibelsosse (pork Chops In Onion Sauce)German Pork Entree Vegetable Prepare spinach as directed. Cook and stir onion, bacon and garlic in oil in Dutch oven over medium heat until bacon is crisp; reduce heat. Stir in salt, pepper and nutmeg. Gradually add spinach. Toss just until spinach is wilted. Drizzle with lime juice: 4 SERVINGS (ABOUT 1/2 CUP EACH); 100 CALORIES PER SERVING. 42 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 11595 Scrambled E Using a food-mixer or processor or your hands, mix and knead the dough. Cover it with oiled polythene and leave to rise until doubled in size; this will take about 1 hour in a warm place. Knock back the dough, knead it again briefly and roll out to an oblong. Mix together 1-1/2 teaspoon ground cinnamon, 1 teaspoon ground allspice and 2 ounces sugar and sprinkle half of this mixture over the dough. Add half the dried fruits and half the diced lard. Roll up the dough, like a swiss roll, give it a quarter turn and roll it out to an oblong again. Sprinkle with sugar and spices, dried fruits and fat exactly as before. Then roll up and roll out the dough to an oblong once again, but this time make it the right size to fit a shallow baking or roasting tin about 7-inches square. Grease the tin and put the dough into it, pressing it well into the corners. Cover and leave to prove (rise) until the dough is light, puffy and well risen. Score the top of the dough with a diamond pattern, brush with melted lard and sprinkle on 1 ounce of sugar. Bake at 425 F (220 C) gas mark 7 until cooked to a golden brown and smelling delicious, 35-40 minutes. Cool the cake briefly in the tin so that the melted fat is re-absorbed, then serve it while still warm, cut into large sticky fingers. Makes 1 cake 1.00c 10050 Parsley, fresh, chopped 2.00tb Remove Giblets From Hen & Discard. Rinse Hen & Remove Skin & Trim Excess Fat. Split Hen Lengthwise With Poultry Shears. Place Hen, Meaty Side Down, in A 9 Inch. Square Dish. Combine Remaining Ingredients, Stirring Well. Pour Over Hen. Bake At 325 For 20 Min. Then Turn Over & Bake An Additional Hour, Bastingevery 15 Min. Then Broil 6 Inches From Heat 5 Min. Serve With Wild Rice, Brussel Sprouts, Cranberry-Onion Relish. (Fat 6. Chol. ) Heat oven to 375'. Line jelly roll pan, 16x11x1 inch, with aluminum foil; grease. Beat 3 eggs in small mixer bowl until very thick and lemon colored, about 5 minutes; pour into large mixer bowl. Beat in 1 cup granulated sugar gradually. On low speed, mix in water and vanilla. Add flour, baking powder and salt gradually, beating just until batter is smooth. Pour into pan, spreading batter to corners. Bake until wooden pick inserted in center comes out clean, 12 to 15 minutes. Loosen cake from edges of pan; invert on towel sprinkled with powdered sugar. Remove foil; trim stiff edges if necessary. While hot, roll cake and towel beginning at narrow end. Cool on wire rack. Mix 1/3 cup granulated sugar and 4 teaspooons cornstarch in 2-quart saucepan. Stir in wine. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in butter. Refrigerate until chilled. Unroll cake and remove towel. Spread filling over roll to within 1/4 inch of edges; roll up. Refrigerate at least 1 hour. Mix 2 tablespoons cornstarch and the reserved strawberry syrup. Heat strawberries and jelly to boiling in 1 1/2-quart saucepan. Stir in cornstarch mixture. Heat to boiling, stirring constantly. Boil and stir 2 minutes. Remove from heat. Stir in lemon juice; cool. Serve with cake. *NOTE: If self-rising flour is used, omit baking powder and salt. 10052 Ground black pepper 0.12ts MARINATING: have fish cleaned, discarding head & fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. PREPARATION: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse bean curd; cut into 1" cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat. COOKING: Rinse fish chunks, drain. Heat chicken stock, bean curd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and bean curd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve. r Cheese In a saucepan, combine sugar and water and heat slowly, stirring to dissolve sugar. Add wine, cloves, cassia bark and ginger. Bring to a boil and boil until slightly thickened and syrupy. Cool 5 minutes. Meanwhile, using a sharp knife, peel oranges, removing all bitter white pith. Cut oranges in 1/4"-thick slices and place in a shallow dish. Strain wine syrup over oranges. Cover and chill several hours or overnight, turning slices occasionally in syrup. Using wooden picks, secure orange slices together to form whole oranges and place in a serving dish. Pour wine syrup over oranges. Garnish with orange peel, if desired, and serve with half-and-half. NOTE: If desired, serve oranges in slices rather than as whole oranges. 6412 Canola oil 2.00tb 6412 Onion; minced 0.25c 64 * Mushrooms should be washed and trimmed. Shape the meat by TBLS into 24 balls. Place in a glass bowl or plastic bag. Add the mushrooms. Mix the remaining ingredients together and pour over the meatballs and mushrooms. Cover and refrigerate for at least 8 hours, turning the meatballs and mushrooms occasionally. On each of 4 12-inch metal skewers, alternate 6 meatballs with 6 mushrooms. Set oven control to broil and/or 550 degrees F. Broil kabobs 4-inches from the heat to the desired doneness, about 15 to 20 minutes. Brush occasionally with the remaining marinade and gently push with a fork to turn. 6412 Cayenne pepper 0.25ts 6412 Chicken bouillon 3.00c 6412 extra strong 0.00 "A tender, crisp cracker with a neutral flavor. These are excellent for cleansing the palate while tasting wines, and they are also the perfect foil for cheeses of all kinds. 350~F. 20 to 25 minutes Preheat the oven to 350~F. In the food processor or in a large bowl, mix the flour and baking soda. Cut in the shortening until the mixture resembles coarse meal. Slowly stir in enough of the water to form a dough that will hold together in a cohesive ball. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll into a rectangle no thicker than 1/8 inch thick. With a sharp knife, cut the dough into 2-inch squares. Place on a lightly greased or parchment-lined baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until medium brown and crisp. Remove to a rack to cool. Yield: 50-60. 6413 peeled and sliced 0.00 Marinating: Have fishmonger clean fish, discard head and fins. Wash fish, cut across fish in 1 1/2" sections. Mix salt and white wine in bowl. Add fish chunks; rub with marinade; cover bowl; refrigerate for 6 hours. After 2 hours, turn fish to mix with marinade. Preparations: Wash cabbage; slice leaves down middle, then in 2" sections. Rinse beancurd; cut into 1" cubes. Wash, trim and shred scallions, greens and all. Peel and mince ginger. Heat salad oil to point of smoking. Remove from heat; reserve. Cooking: Rinse fish chunks, drain. Heat chicken stock, beancurd, ginger and salt in sauce pan. Reduce heat, cover pan, and simmer for 10 minutes. When you are ready to add fish and cabbage, turn up heat to boil; add fish and cabbage when liquid boils; cover pan. Fish and cabbage are cooked in about 3 to 5 minutes - cabbage leaves will be bright lime green. Ladle fish, cabbage and beancurd into warm shallow serving bowl; add soup. Garnish with cooked oil, minced scallion and pepper. Serve. Second-Time Casserole Secret Dry Rub Secret Ingredient Dip Secret Kiss Cookies Sedberry's Ginger Pudding See You Gai (red Cooked Chicken) See's Fudge Preheat oven to 350F. Melt 2 tb butter in skillet and saute apples for a minute, just until softened. Cool. Grease a cookie sheet with remaining butter. Arrange the apples in the center of the 4 puff pastry circles. Fold the circles in half and pinch the edges closed with your fingertips or a fork. Brush on the egg sparingly on the tops of the turnovers. Place on greased cookie sheet and bake for 8 to 10 minutes until the pastry has risen and is golden brown. Serve warm. From the cookbook "Apples" by Robert Berkley L Seitan Roast With Mushroom Gravy Self Frosting Pineapple Coconut Cake Selma's Best Oatmeal Cookies Selsig Morgannwg (glamorgan Sausages) Welsh Semolina Bread Semur Banka (beef In Soy Sauce) Sen. Barry Goldwater's Expert Chili Preheat oven to 300F. Combine rice, sugar, vanilla bean, milk, butter, nutmeg and cinnamon in large casserole dish with lid. Bake, covered 3 hours. Stir every 20 minutes for the first hour, once a hour for the next two. Stir in raisins before and at end of cooking time and remove lid. Remove vanilla bean (if using) before serving. Serve warm, cold or at room temperature. Garnish with sprinkle of cinnamon. Takes a LONG time to cook but wonderful. Pumpkin Seed Sal Cream shortening and sugar together. Beat in yolk and vanilla. Stir in flour and salt. Roll dought into 20 balls and place on ungreased baking sheets. Dent the top with the end of a table knife. Bake at 350F for 5 min then dent tops again. Continue to bake another 5 min or until lightly browned. Spoon 1/2 tsp diet spread in depressions while still hot. Makes 20 cookies. One serving = 2 cookies 1 Fruit & Veg Choice, 1 Fats & Oils Choice trips GARNISH: scallion curls or Herbed Garlic Croutons (optional). In Dutch oven or 4-5 qt saucepan, heat oil. Stir in carrots and onion; saute until tender, about 5 minutes. Add remaining ingredients, increase heat, and cover. When mixture reaches a boil, reduce heat to med and simmer for about 5 minutes. Top with garnish if desired. VARIATIONS: - add 1/2 cup raisins-cook soup until they are plump & tender. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine apples, pears and lemon juice in a bowl; toss well. Combine cranberries, sugar, cinnamon and nutmeg; stir well. Add to apple mixture, and toss. Place fruit mixture in an 8-inch square baking dish coated with vegetable spray. Pour pear nectar over fruit mixture. Combine flour and salt in a bowl. cut in shortening with a pastry blender until mixture resembles coarse meal. Combine ice water and 1/4 tsp fresh lemon juice. Sprinkle ice water mixture, i tbs at a time, over surface of flour mixture, and toss with fork until dry ingredients are moistened. Gently press dough into 4- inch squar on heavy-duty plastic wrap, and cover with additional plastic wrap. Roll the dough, still covered, into an 8-1/4 inch square. Place dough in freezer 5 minutes or until plastic can be easily removed. Remove plastic wrap; place dough on top of fruit mixture. Cut slits in top to allow steam to escape. Brush dough with milk. Combine the 1 tbs sugar and 1/4 tsp cinnamon and sprinkle on over dough. Bake at 400 degrees for 30 minutes; remove from oven. Score pastry into 1-inch squares, using sharp knife; gently press pastry into fruit mixture with spatula, allowing juices to moisten top of pastry. Bake an additional 20 minutes intil lightly browned and bubbly. Serve warm with non-fat frozen yogurt. Serving size: 1 cup Calories: 224g(21% from fat) Choleresterol: 0. 0mg Sodium: 48mg Fat: 5. 2g (Sat 1. 4g, Mono 2. 1g Poly 1. 7g) 18056 Onion,large,coarsely chopped 1.00 Remove the meat from the chicken thighs; save the bones for soup. Dice the chicken into small cubes (approximately 1/2"). Sprinkle chicken with each of the ingredients listen under "marinade," mix well and marinate for 1/2 hour. Remove skin and dice melon (1/2" cubes). Measure the water into a large pot, add the chicken bones and boil for 25 minutes. Remove bones from pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes. Now, add diced water chestnuts, sliced mushrooms and the chicken base or bouillon cube. Bring to a boil, and serve. hed 3.00 g 18056 Black pepper,freshly ground 1.00T h 18056 Salt 1.00T i 18056 Sugar Bring the vegetables, apples and water to a boil in a saucepan on high heat. Reduce the heat and simmer 30 minutes, or until all the vegetables are tender. Add the seasonings and use a blender to process the mixture. Heat in the saucepan again on low heat until hot. Keeps 3-5 days refrigerated. l 18057 Coconut, Grated 2.00 a 18057 Onions Peel, quarter and seed squash. Cut into 1/4-inch slices. Saute in butter and oil until lightly browned (2-3 minutes). Butter a 1-qt. baking dish. Place half of squash in dish. Sprinkle with salt and pepper. Pour on half of a mixture of the cream and Madeira. Top with remaining squash and season. Pour on remaining cream and Madeira mixture. Combine bread crumbs and nuts with melted butter and sprinkle on top. Bake at 325 degrees for 45 minutes or until squash is done. 18057 Cor In large soup pot, cook bacon till fat is rendered (5 min), remove & discard. Add butter, then leeks, onion and celery. Cook over low heat till wilted (15 min). Season with tarragon, thyme salt & pepper. Stir well. Add stock, potatoes & carrots. Simmer till tender but not mushy (15 min). add half the spinach and the cabbage, simmer 1 minute. Remove from heat. Puree half the soup in a food processor or blender & return to pot. Simmer over low heat and add the remaining spinach and the cream. Heat well but don't boil. Adjust seasoning and serve. Recipe found in "The New Basics" cookbook Lulins/Rossi *ingredients added by me! Mark in NJ 2.00 k 18057 Bay Leaf 2.00 l 18057 Salt 2.00ts m Fill a very large saucepan with lid, if possible 2/3 full with cold water and put it on to boil. This will take a long time, so peel and chop or slice the onion, carrots, turnip/ swede and potatoes. Trim the leeks, slice down one side, and rinse them thoroughly in cold running water. Chop them into 1/2 inch rings. Stir the stock cube into the boiling water. Add all the prepared vegetables, the mixed herbs, and the pearl barley or rice as you like. Turn down the heat and simmer gently, stirring occasionally, until the potato has cooked enough to thicken the soup and all the other vegetables are tender, but still recognizable. It needs about 40 minutes. Add more water if required, a little at a time. Adjust flavor with salt and pepper, and tomato puree if liked. Meat 10053 To 7-1/2 ts Ice Cold Water 4.50 10054 HONEY --------- In a large heavy kettle, melt butter or margarine; add carrots, celery, onion, green pepper, mushrooms and ham (if desired). Cook over medium heat until vegetables are crisp tender, about 10 minutes, stirring occasionally. Do not brown. Add flour and cornstarch; cook, stirring constantly, about 3 minutes. Add broth and cook, stirring, until slightly thickened. Add milk, paprika, cayenne and mustard. Stir in cheese gradually, stirring until cheese is melted. To avoid curdling, do not allow soup to boil after cheese is added. Season to taste with salt and pepper. Serve piping hot. Makes about 2 1/2 quarts soup. Parmesan cheese 0.25c 10054 Chicken Breast,skined,boned 1.00lb 10054 Sliced into 2x1/2" strips 0.00 10054 In a sauce pan over medium heat,brown onion and ground beef. Drain. Add pizza sauce and seasonings;stir until heated. Add cheese by handfuls. Stir until smooth. Pour into fondue pot. Keep warm while serving. Serve with Italian or French,cut in pieces or over English muffins for a luncheon treat. Makes 4 servings. 10055 minutes preparation time 20.00 In wok,add water and heat to boiling over high heat. Add onions and blanch 3 minutes;then drain. Discard water and dry wok. Dust beef with flour. Heat oil until it bubbles in the wok. Add 6 to 8 beef cubes at a time and quickly brown on all sides. Remove beef and keep warm. Lightly brown onions and garlic. Return the beef to wok. Add remaining ingredients, cover and simmer over low heat about 1 1/2 hours or until meat is tender. Remove the bay leaf. Serve on toasted buttered bread,noodles or mashed potatoes. Serves 4 to 6. 0.00 10055 Buttermilk 1.50c 10055 Lemon juice 2.00tb 10055 Worcestershire sauce 2.00ts Choose at least 2 vegetables from each group; dice them. Heat oil in wok or large skillet; add garlic. Add group 1 vegetables to hot oil; stir-fry 7 minutes. Add choices from group 2; stir-fry 5 minutes. Add choices from group 3; stir-fry 5 minutes. Serve over hot rice. Garnish with cashews. r; freshly ground 1.00ts 10055 Garlic clove; minced 1.00 In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. Garnish with the chopped green onion. VARIATION: Heat sauce in wok; stir fry won ton briefly. 10055 Plum perserves 12.00oz In a large saucepan bring 2 quarts water to a boil. Add won ton and boil for 5 minutes; then, remove with a Chinese strainer or colander. Put the cooked won ton in a deep serving bowl, and add all other ingredients except the green onion, and mix carefully. Garnish with the chopped green onion. VARIATION: Heat sauce in wok; stir fry won ton briefly. 0.00 6415 Boneless FOR CRUST: Combine flour, sugar and pecans. Add the butter. Mix well and press mixture in bottom of 13 x 9 baking dish. Bake at 350F for 18-20 minutes. Cool. FOR FILLING: Beat cream cheese and powdered sugar at medium speed until light and fluffy. Fold in whipped topping and almond flavoring. Drain peaches and add to whipped topping mixture. Spoon over cooled crust and chill for several hours. 6415 Peanut Oil Cook pork and green onion, stirring occasionally, until pork is brown; drain. Mix pork mixture, 2 teaspoons soy sauce, the cornstarch and ginger. Place 1 teaspoon filling on center of each wonton skin. Moisten edges with water. Fold each in half to form triangle. Press edges to seal. Pull bottom corners of triangle down and overlap slightly. Moisten one corner with water. Pinch to seal. (Wontons can be covered and refrigera no longer than 24 hours. ) Heat 5 cups water to boiling in Dutch oven. Add wontons. Heat to boiling; reduce heat. Simmer uncovered 2 minutes (wontons will break apart if overcooked); drain. Heat chicken broth, 3 cans water and 1 tablespoon soy sauce to boiling in 3-quart saucepan. Add spinach. Heat just to boiling. Place 3 wontons and 1 cup hot broth in each soup bowl. 8 SERVINGS (ABOUT 1 CUP EACH); 175 CALORIES PER SERVING. Chinese Five spice 0.50ts 6415 pow WONTONS: In small bowl combine pork, scallions, teriyaki sauce, cornstarch and ginger, mixing well. Spoon an equal amount of pork mixture (about 1/2 teaspoon) onto center of each wonton wrapper; moisten edges of wrappers with water and fold wrappers in half, triangle-fashion, enclosing filling and forming 20 wontons. Press edges together to seal; bring base corners of each triangle together, overlapping corners, and press to seal. Cover and refrigerate until ready to use. SOUP: In 3-quart saucepan bring 2 quarts water to a boil. Add wontons and, when wontons rise to surface, cook for 1 minute longer. Using slotted spoon, remove wontons to plate and set aside. Discard cooking liquid. In 1-quart saucepan bring remaining 3 cups water to a boil; add broth mix and stir to dissolve. Add spinach and mushrooms and cook for 1 minute; add wontons and cook until heated through. Makes 4 servings; about 3/4 cup soup and 5 wontons each. 4.00tb In a soup pot, saute the bok choy in the oil for 1 minute. Add the stock & bring to a boil. Lower the heat & simmer till the bok choy is just tender, about 5 minutes. Season. In a separate pot, bring about 2 quarts of water to a boil. Drop the wontons into the boiling water & cook until tender. Drain & add to the soup. Serve garnished with scallions. "Sundays at Moosewood Restaurant Cookbook" lightly 0.00 FILLING: Mix the pork, spinach, garlic, scallion, salt, sherry and sesame oil thoroughly in a large mixing bowl. WONTONS: Place 1 teaspoon of the filling in the center of each wonton wrapper. With a finger dipped in water, moisten 2 adjacent sides and fold over to make a triangle. With both hands hold the triangle by the 2 widest corners and push down so thaat the filled center folds up. Moisten one end and pinch the tqo ends firmly together. This makes about 50 wontons. Uncooked wontons can be wrapped and kept frozen for 1 to 2 weeks. TO COOK: Bring 2 quarts of water to a boil and drop in the wontons. Return to a boil, reduce the heat and cook, uncovered, for 5 minutes. Drain the wontons. Bring the stock to a boil in a pot, add the wontons and return again to a boil. Serve at once. FRIED WONTON: Wontons can also be deep fried in vegetable oil and eaten as an hors d'oeuvre. j 21562 A grating of fresh nutmeg Shell and de-vein prawns, leaving tails on. With a sharp knife slit prawns along curve of back but do not cut right through. Combine wine, soy sauce, garlic crushed with salt, ginger. Marinate prawns in this mixture for 15 minutes. Dip prawns into corn flour, shake off excess flour, then dip into beaten egg and finally into breadcrumbs. Press gently to flatten prawns and firm on the crumb coating. Heat oil and fry prawns, 2 or 3 at a time, until golden brown, about 2 minutes. Drain on absorbent paper and serve hot with chilli sauce if desired. p 21562 ;Liquid from cooking pork 4.00c q 21562 -(above) 0.00 r 21562 Melted butter or drippings 0.00 s 21563 Pork; with bone This recipe is said to have come from a famous cookie maker. So make, bake, and compare to see if these cookies aren't "the real thing. " One feature that distinguishes these cookies from traditional chocolate chip cookies is their perfect size. It comes from using a small size ice cream scoop to drop them onto the cookie sheet. Preheat oven to 350. In a large bowl, combine sugars; add in butter and cream together with the sugar. Add vanilla and eggs; mix together. In a separate bowl sift the dry ingredients and add to the creamed mixture. Mix well; the dough will be stiff. Add the chocolate chips and nuts (if using). Line the cookie sheets with baking parchment or wax paper. Drop dough with a small ice cream scoop onto the sheets. Bake 10-12 minutes at 350. Remove from oven and cool on wire racks. Variation: For ice cream sandwiches, turn one cookie face down, place a scoop of ice cream on it and top with another cookie. Yield: 2 1/2 dozen. Sally Meddock, author of Super Soups (published by The American Cooking Guild), Redondo Beach, CA Randy Shearer c 21564 Water 1.00tb d 21564 Walnut oil; 1.00tb e 21564 Sesame oil; 1.00tb f Note: No directions. Combine ingredients, spread in shallow pan. Bake in 325 F. oven. g 21565 Potatoes 4.00lg a 21565 Oil-free Italian Dressing 1.00c b 21566 Chicken breast; skinned 1.00c a Note: No directions. Combine ingredients. Spread in shallow pan. Bake in 325 F. oven. Probably around 30 minutes. b 21566 Chicken seasoning; 1.00c c 21566 Paprika; 0.50ts d 21566 Ginger root; minced 1.00ts *substitute: 1 cn (16 ounces) sliced beets, Drained and liquid reserved Enough water to reserved liq. To measure 2/3 Cup. Prepare and cook beets as directed. Cut into slices. Mix cornstarch, brown sugar, salt and pepper in 2-quart saucepan. Gradually stir in orange juice and vinegar. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in beets. Heat. 4 SERVINGS; 65 CALORIES PER SERVING. 0000010046 0000010046 0000010046 "A painless way to eat your vegetables, these crackers have a mellow yam taste. Spread some sweet butter on a few and rest under a shade tree, thinking of Thanksgivings past. 325~F. 25 to 30 minutes Place the yam in a saucepan, cover with water, and boil until soft (about 15 minutes). The tines of a fork should push easily into the yam. Drain the yam. Puree the yam with 2 Tablespoons of water in the blender or food processor, or puree it by hand with a fork or potato masher. Measure out 1 cup of the puree for use in this recipe. Save the rest for another use. Preheat the oven to 325~F. In a large bowl or in the food processor, combine the flour, salt, cinnamon, and sugar. Cut the butter into the flour mixture until it resembles coarse meal. Add the pureed yam and blend well. Gather the dough into a ball. The dough will be very soft. For easier rolling, wrap it in wax paper and chill for 1/2 hour. Divide the dough into 2 equal portions for rolling. On a well-floured surface or pastry cloth, roll the dough out to about 1/8 inch thick. With a sharp knife, cut the dough into graham cracker shapes, 2-inch by 3-inch rectangles. Transfer them to an ungreased baking sheet. Prick each one in 3 places with the tines of a fork. Bake for 20 minutes. Turn the crackers and continue baking for another 5 to 10 minutes, or until they are just golden brown. Remove any crackers that brown before the others. Be careful not to overbake these crackers. Cool them on a rack. Yield: 60-70. CUT THE PORK into 3-inch thin slices and combine with the soy sauce, 1 tablespoon rice wine, salt and sesame oil. Cut the chiles in half lengthwise and seed them. Heat a wok or large saute pan until it is hot. Add 1 1/2 tablespoons of peanut oil and the pork, and stir-fry for 1 minute. Remove the pork with a slotted spoon. Reheat the wok and add the remaining oil. When it is very hot, add the fresh chiles, garlic, chili powder or cayenne and peppercorns, and stir-fry for 30 seconds. Then add the water, 1 tablespoon rice wine, soy sauce and sugar, and cook for another 30 seconds. Return the meat to the wok and heat through. Give the mixture several good stirs, turn onto a platter, and serve. Serves 4 as part of a Chinese meal or 2 as a single dish. 0000010056 0000010056 0000010056 0000010056 0000010057 0000010057 0000010057 0000010057 0000010057 0000010057 0000010057 0000010057 0000010057 Preheat oven to 450 degrees. In a large mixing bowl, sift together cornmeal, flour, sugar, salt, and baking powder. Add milk, shortening and egg. Beat with a rotary beater or wire whisk until smooth, about 1 minute. Pour into well-greased 8-inch-square baking pan. Bake 20 to 25 minutes. Serve Warm with butter. Makes 8 or 9 servings. 10058 0000010058 0000010059 0000010059 0000010059 0000010059 0000010059 0000010059 0000010059 Mix flour, cornmeal, baking powder and salt in a large bowl. Whisk eggs and sugar in another bowl until smooth. Add milk and syrup and whisk. Pour over dry ingredients and add 4 T of the melted butter. Fold until moistened. Fill muffin cups and bake 25-30 mins. at 350. Brush tops with remaining 2 T of butter. Makes one dozen. 0000010061 0000010061 0000010061 0000010061 0000010061 0000010061 0000010061 0000010061 Time does not include soaking mushrooms. Soak mushrooms in water for 12 hours. Cut into 1/4-inch strips. Boil and drain. Add corn pieces to cold water in saucepan. Bring to a boil and cook one minute. Drain. Add potatoes to water in another saucepan and cook 10 minutes, or until soft. Combine all vegetables. Add vinegar, salt, and salad oil. Divide mixture into 6 small bowls and pour Tofu Dressing over the salad. 8509 Brown sugar, firmly packed First steam or boil the potatoes, chopped brocolli stalks and the carrots for 10 minutes or so until nearly ready. Then add the brocolli heads and cauliflower pieces and steam or boil together for another 4 minutes until all the vegetables are done. Drain. Next heat the margarine or ghee and saute the onion and garlic before adding the tumeric, nutmeg, cinnamon, ginger and clove. Then mix in the vegetables, season with pepper and salt and cook for 6-8 minutes, stirring frequently. Serve with millet or rice. SERVES: 6 000002 8510 Oven toasted rice cereal 3.00c 000003 8511 Oyster Crackers 1.00pk 8511 Garlic powder 0.50T 8511 Lemon peppe Dough: Trim crust from white bread; discard crust. Place bread in a large mixing bowl. Cover with water; let stand 15 minutes. Drain off water, squeeze excess water rom bread; return to large mixing bowl. Stir until doughy. Place Cuban bread in container of an electric blender, a few slices at a time; process until breadcrumbs are fine. Repeat procedure with remaining toasted Cuban bread. Add breadcrumbs, paprika, if desired, and salt to white bread, mixing until soft dough forms. Cover and refrigerate dough until ready to use, at least 2 hours. Note: 4 1/4 cups fine dry bread crumbs may be substituted for 1 pound loaf of Cuban Bread. Saute' onion, garlic, green pepper and red pepper in oil for 15 minutes. Stir in bay leaves, tomato paste, 1 ts salt, and sugar. Cover and simmer 15 minutes on low heat. Add crabmeat, cover and simmer additinal 10 minutes. Place in mixing bowl, remove bay leaves, cover and refrigerate 2 hours. Shape dough into 36 two inch balls. Press each ball into a 4 inch circle. Place 1 tb chilled crabmeat mixture in center of each circle. fold dough around crabmeat mixture to form boat shaped croquette, sealing edges. Combine eggs, milk, remaining salt, and pepper in a large mixing bowl; beat well. Combine cracker crumbs and flour in a large mixing bowl; stir well. Dip each croquette in egg mixture; dredge in cracker crumb mixture. Repeat dipping and dredging procedure to heavily coat croquettes. Cover and refrigerate 2 hours. Fry croquettes, a few at a time, in deep hot oil (375) until golden brown. Drain well. Serve hot. Yeild: 3 dozen. 8512 Finely crushed walnuts or 0.75c 8512 pecans 0.00 8512 Vanilla 1.00ts 3 c hot cooked rice Slice steak across the grain into 1/8" strips. Coat 1 1/2 qt. rectangular dish with oil;evenly layer beef strips and garlic over bottom. Cover with waxed paper. Stirring twice,microwave on 50% (medium) 6 to 8 minutes or until meat is brown. Pour off drippings,if necessary. Combine broth,cornstarch and soy sauce;add with ginger to beef. Stirring midway through cooking,microwave on high 4 minutes. Stir in red pepper. Stirring every 2 minutes,microwave on high 4 to 6 minutes or until sauce thickens and boils. Stir in pea pods. Stirring midway through cooking,microwave on high 2 to 3 minutes or until heated through. Line outer edge of platter with salad savoy. Place rice in center of platter;spoon beef mixture over rice. Makes 4 servings. 10056 Stephen Ceideburg 0.00 10056 Sesame seeds 1.00tb Pre-cook potatoes and carrots. Don't cook them too done, since they will simmer with the main dish later. Cut boneless, skinless chicken breast into bite-size pieces. Wash and cut fresh vegetables into bite-size pieces. In a heavy saucepan on medium heat, heat the veg. oil, red curry paste, and about one third of the coconut milk. Heat 5-10 minutes, stirring, until it forms a thin gravy. Turn the heat to high, add the chicken, and cook until the chicken is half cooked, maybe five minutes. Add the fish sauce, sugar, salt, and rest of the coconut milk, and mix well. Stir in the curry powder, potatoes, carrots, and water/stock. If desired, add 1/s bay leaf. Let simmer just a minute or two. Add the fresh vegetables and the frozen peas, and let simmer for 3 to 5 minutes, until fresh veggies are just done. Serve (with jasmine rice) 1.00tb 10056 Vegetable oil Presoak peas, if necessary, according to package directions. Drain well, if presoaked. In a large pot, add water or stock, whole onion, carrot, turnip or parsnip, marjoram, thyme, and salt. Cook until peas and vegetables are tender, about 1 1/2 to 2 hours. Drain well. Mash peas and vegetables in blender or press through a sieve. In a small frying pan, saute the minced onion in butter until lightly browned; blend in flour and cook about 2 minutes. Add to blended peas and vegetables. Beat until fluffy and serve hot. .00 10057 INGREDIENTS --------- 0.00--------- 10057 Mayonnaise 1.50c 10057 Dry mustard 1.00ts 10057 Onion; Put everything in a large bowl and mix it up. Yeola says that she uses her hands to make sure it's well blended. Then turn into a greased 9 x 13-inch pan and bake in a 400-degree oven for 1 hour and 20 minutes. From Justin Wilson's "Outdoor Cooking with Inside Help" I've had this with a delicious Jack Daniels sauce. I've looked high and low, but can't find the recipe. If you're ever in Lafayette Louisiana go to Prejeans, one of the nicest Cajun restaurants around. They serve a great bread pudding there, maybe you can talk them into giving you their sauce recipe. 10057 Sesame seeds 0.25c 10057 Honey 2.00tb 10057 Dijon mustard 1.00tb Place yoghurt, lemon juice, washed and chopped mint, honey, egg yolk and sorbet in an electric blender and whip together until frothy. Serve the drink in a longdrink glass garnished with a lemon slice. Approx 280 cal. 10058 Onion; chopped 0.75oz 10058 Salt 0.12ts This cheese is very close to the consistency of cream cheese, but has. Line 6-inch strainer with paper coffee filter or double thickness cheeseclo Place strainer over bowl. Mix ingredients. Pour into strainer. C strainer and bowl. Refrigerate at least 12 hours. Unmold onto plate. Garnish with freshly ground peppers if desired. ABOUT 1-1/4 CUPS SPREAD; 30 CALORIES PER TABLESPOON. You can use a coeur a la creme mold to make an attractive heart-shaped cheese. Because these molds have fewer drainage holes than a strainer, refrigerate the shaped cheese for at least 24 hours, draining off the liquid (whey) occasionally. Serve with crackers and vegetable slices. 7197 Eggs separated 2.00 7197 Buttermilk 1.50c 7197 Corn oil 0.50c Rub chicken with garlic, fine herbs and pepper. Combine remaining ingredients in large bowl. Add chicken, turning to coat well. Cover and marinate in refrigerator 24 hours turning occasionally. Preheat oven to 350. Remove chicken from marinade and place in single layer in large roasting pan. Tent with foil and bake 30 minutes. Remove foil, turn pieces and bake about 30 minutes longer or until lightly browned, basting occasionally with marinade. Serve immediately. th a handful of salted pean Preheat oven to 400 Degrees F. Pour yogurt into wide shallow bowl and set it on your work surface. Season the bread crumbs with salt and freshly ground pepper. Spread crumbs out on a platter and place next to the yogurt. Place a wire rack over a baking sheet and set it aside. Dry chicken pieces. Dip each piece into the yougurt untl throughtly coated on both sides. Then roll each piece in the crumbs, pressing the piece in so that the crumbs adhere. Each piece should be evenly coated. Place chicken on the wire rack. Bake for 40 to 45 minutes. To serve, place a piece of chicken on each of 4 small plates. Pour some sauce in a crecent on the bottom edge of each plate around the chicken but not on it. Place the remaining chicken on a platter and pass the remaining souce in a clear pitcher. Serve hot or at room temperature. DIPPING SAUCE: 1 c Plain Yogurt easoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per s Combine all ingredients; mix well. Serve with vegetables dippers. 1 1/4 cup. cken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. 7199 Pepper Rinse a 1 quart heart shaped mold under cold water, do not dry. Soak the unflavoured gelatin in 1/4 cup cold water. Mix milk and sugar together in a saucepan and heat until sugar dissolves. Remove from heat, add gelatin mixture and stir until gelatin dissolves. Empty gelatin mixture into a large bowl and let cool for 5 minutes. Stir in yogurt and vanilla. Pour into rinsed mold and refrigerate for at least 2 hours or until set. Unmold by placing bottom of mold in warm water for a few seconds, then turning out onto serving plate. Pour strawberry coulis around mold. Decorate with fresh strawberries. Serves 6. From The Gazette, 91/02/0 6. 0.50ts 7199 Salt 0.50ts 7200 Fresh peas, shelled 3.00lb A little more nutritious than the ice cream type of sundae. Cut up your favorite fruits and mix with any flavor yogurt or arrange the fruit around a scoop of yogurt. Top with nuts and raisins if desired. Ingredients: Yogurt - 1/2 cup/person Fruit - strawberries, apples, bananas all work well Toppings - raisins, nuts, shredded coconut, almonds, cereal MAIN INGREDIENTS --------- 0.00--------- "The flavor of these crispy snacks varies subtly with the type of yogurt used. A bit of sweet jam or honey complements these somewhat tangy crackers. They are also excellent with almost any dip. 325~ F 15 to 20 minutes Preheat the oven to 325~ F. In the food processor or in a large bowl, combine the flour and salt. Add the oil and mix until the mixture resembles coarse meal. Add the yogurt and blend to form a dough that will hold together in a cohesive ball. If necessary, add an addional Tablespoon of yogurt. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll in a rectangular shape 1/8 inch thick. Using a spatulay, rolling pin, or your hands, pick up the rolled dough and transfer it to a large baking sheet. With a sharp knife, score the surface into 2-inch squares, taking care not to cut all the way through the dough. Prick each square in 2 or 3 places with the tines of a fork. Baike for 15 to 20 minutes, or until light brown. Turn over once during baking and pull off any individual crackers at the edges that are already brown. Cool on a rack. Yield: 80-8 5. VARIATIONS: A sweeter cracker will result by substituting sweetened yogurt for the plain yogurt. Lemon and berry flavors are good. If you use fruit-at-the-bottom yogurt, be sure to stir it first. Note that the color can be affected by the type of yogurt used. Substituting 1/3 cup toasted wheat germ for the same amount of flour lends this cracker a nutty flavor. Scald the 1 Cup milk, put into large bowl and add next five ingredients. Stir until shortening melts. Cool to lukewarm. Meanwhile dissolve the teaspoon of sugar in the lukewarm water. Sprinkle heaping Tablespoon yeast over this and let stand 10 minutes. Then stir briskly with a fork. Add softened yeast mixture to the lukewarm milk mixture. Stir. Beat in 3 cups flour. Add another 3 - 3 1/2 Cups flour, working in last of flour with a rotating motion of the hand. Turn dough out on a lightly floured surface and knead 8 - 10 minutes. Shape into a smooth ball and place in a greased bowl, rotating dough to grease surface. Cover and let rise till doubled (about 1 1/2 hours). Punch down and shape into 2 loaves. Place in 8 1/2 X 4 1/2 inch loaf pans that have been greased and sprinkled with cornmeal. Grease tops of loaves and let rise again until doubled (about 1 1/4 hours). Bake in preheated 425 F oven for 30 minutes. Makes 2 loaves. 1692 Ground cayenne pepper 0. Makes 6 to 8 Servings The farm kitchen is a busy place, and sometimes there's only enough time to stir up a quick dessert like this. This pudding tastes much like pie and is served similarly. Whipped cream Cinnamon for topping Preheat oven to 350 degrees F. Butter a 9-inch pie pan. In a large mixing bowl, combine the flour, brown sugar, baking powder, salt, mace, and cinnamon. Stir in eggs and vanilla. Blend well. Fold in the apples and walnuts. Turn mixture into the pie pan and bake 25 to 30 minutes, or until browned and crusty on top. Serve with whipped cream and sprinkle with cinnamon. etable oil for frying 0.00 1693 Prepared shredded jellyfish 0.50lb 1693 Light soy sauce 2.00ts 1693 Sesame oil (Serve with warm applesauce. OPTIONAL) Peel and slice the apple into 4 thick rings. Melt the oil in an oven-proof pan, and brown them for about 1 minute on each side. Put an apple ring on each chop. Whisk the milk, eggs, flour butter and salt until well mixed. Pour the batter over the chops and bake for about 35 minutes at 450~ or until the batter is browned and puffy. Serve immediately - with the warm applesauce. Since the Yorkshire batter bakes with the pork chops, it swells up and around the chops and becomes crisp on top, but stays soft and moist inside - like you think of yorkshire pudding. If you use thin chops they will tend to become dry and tough, so best use thick ones for this recipe. Carole 0.00 6418 MARINADE --------- 0.00--------- 6418 Garlic clove 1.00lg Beat eggs and salt slightly with fork. Add flour gradually, beat, add milk a little at a time until smooth. Add more milk to make a batter like a rather thin pancake batter. Let stand 1 hour. Put 2 tablespoons beef fat in baking pan and heat in oven. Pour batter on hot fat. Bake 20 minutes in 425 degree oven. The PERFECT accompaniment to Rib Roast! Mrs. William McG. Harlow 6418 Fresh lemon juice 2.00tb Add, subtract, substitute to your heart's content. Mix together pepper, m. and soy sauce and set aside. Heat wok or frying pan hot and dry. Add one half of the oil. Turn heat to medium. Add the eggs, and stir lightly so the whites and yolks are mixed slightly. Remove from pan while still a little soft, and put aside. Turn up heat; add remainder of oil and add the meats, bean sprouts and scallions. Stir fry for 2 minutes. Add the hot rice. Pour soy sauce mixture and mix thoroughly. Put back the scrambled eggs. Turn off heat and add the lettuce. Stir and serve. Substitutions and Variations: The fresh bean sprouts may not be obtainable in your area. You may leave them out of the recipe and increase the amount of shredded lettuce to 2 cups. A small green pepper, halved and finely diced is also a good substitute for the bean sprouts, and will brighten the color. 0.25c 6418 Chicken stock Mix 1 part vinegar (clear, red wine, or garlic type) with 4 parts oil (vegetable, peanut, or safflower) and 1/2 part water. Add pepper, tarragon basil, oregano - whatever spices you like best. Mix well before serving. 8 Dark soy sauce 2.00tb 6418 Salt 1.50ts 6418 Freshly-ground Put the ground beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint, and pepper and add salt. Rinse, then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes. Drain, add to the beef, and mix all ingredients well. Form small sausage shapes. Heat the oil in a large skillet and fry the meatballs until brown. Drain on paper towels. Add the onion to the oil remaining in the pan and fry over gentle heat until translucent. Add the garlic, cinnamon, and honey and stir until carmelized. Add the chopped tomato, season, and simmer for about 15 minutes until the sauce has reduced. Add the herb broth and the meatballs. Cover and simmer for 30 minutes. Sprinkle with chopped herbs. 6418 Sesame seeds, toasted 0.25c 6418 Lemons, scored, ends cut 2.00sm * Jalapeno Pepper should be seeded and finely chopped. ** See Sowest 1 for directions on how to shell and toast the pumpkin seeds. After they are toasted, they should be ground. Cook and stir the onion in the margarine and oil in a 10-inch skillet until tender. Stir in the tomatoes, chile and cilantro. Cover and cook over low heat 10 minutes, stirring occasionally. Break each egg into a measuring cup or saucer, then holding the cup or saucer close to the skillet, slip each egg onto the tomato mixture. Cover and cook until the eggs reach the desired doneness, about 3 to 5 minutes. Season to taste with the salt and pepper and sprinkle the ground pumpkin seeds over each egg before serving. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18052 Sen. Barry Goldwater's Expert Chili Chili Mexican Entree 28852 Yum kai kem is a simple, country-style accompaniment to rice, and is often served with green curries as a sharp, salty complement to their rich, fiery heat. Peel the eggs, halve them lengthwise, and arrange them on serving dish. Sprinkle the chili slices and shallots over the eggs. Drizzle with lime juice and serve. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18054 Senator Barry Goldwater's Expert Chili Chili Hambu Blend shortening and sugar. Add sour milk. Stir in dry ingredients, add raisins and nuts. Pour into greased cup cake tins and bake in moderate oven 350 F. from 15 to 20 minutes or until done. You can use any kind of icing. Joseph Montoya's New Mexican Chili Chili Beef Garlic 28855 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Wash and boil zucchini about 10 minutes. Cut off ends and halve lengthwise. Arrange in shallow, buttered casserole. Saute onion in butter; add remaining ingredients and spread over zucchini. Top with bread crumbs mixed with parmesan cheese. Bake at 350 for 45 minutes. .00 -1.00 -1.00 mea 18057 Serundeng (baked Coconut Topping) Indonesian Sauce/condm 28858 8 To make this soup, you can use a Yunnan ceramic steam pot, a squat, rounded lidded vessel with an internal spout that allows steam to circulate but not escape. A heat-proof casserole works almost as well. BLANCH THE CHICKEN for 3 minutes in a large pot of boiling water. Remove the chicken and rinse thoroughly in cold running water. Place the chicken pieces around the Yunnan pot or on a rack set into a heat-proof casserole. Sprinkle the chicken with the salt, and scatter the ginger pieces and scallions over the top. Pour in the chicken stock and rice wine or sherry. Cover and gently steam on stove for 2 hours, replenishing the hot water from time to time if needed. Remove the ginger and scallion pieces. With a spoon, skim off all the surface fat. Ladle the soup into a tureen, and pass the chicken on a platter with dipping sauces. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18061 Sesame Mayonnaise Place the chicken in a pot (or wok) full of boiling water for 3 minutes. Rinse in cold water. Set a steaming rack in your wok and fill wok with water to just below the rack. Place the chicken in a casserole. Place the breasts in the center and cover with the slower cooking dark meat parts. Arrange the ginger slices all over the chicken and. Trim the green onions and cut into 2 inch pieces and cover the chicken with it. Pour in the wine and broth and. sprinkle the salt over everything. Place the casserole in the rack in the wok and cover the wok with the dome lid. Steam for about an hour. Check every 20 minutes to make sure the wok does not boil dry. 7800 Bags Chinese black tea 2.00 7800 Raw eggs 2.00 7800 Sesame mustard Beat egg yolks with electric mixer in top of double boiler until foamy. Beat in sugar gradually. Pour just enough hot water in bottom of double boiler so that top part does not touch water. (Water in double boiler should not boil. ) Cook egg yolks over medium heat; mix in wine slowly, beating on high speed until smooth, pale and thick enough to stand in soft mounds. Serve immediately in shallow stemmed glasses. 7800 Chopped fresh gi Take green peppers and cook the same way as in the roasted pepper recipe. Cover with salt in closed container, peel skin when cool, open, cut into strips and throw out stems and seeds. Allow to drain on wooden board. Cook the eggplant in exactly the same manner. In large pot, mix together peppers, eggplant, onion (chopped finely), carrot (grated medium), oil, tomato juice or stewed tomatoes (chopped), chopped cherry peppers, and bay leaves. Bring mixture to a boil and mix from time to time to make sure it doesn't stick. Add salt and pepper to taste. It's ready when the oil comes to the surface. 7801 Sesame Oil 2.00ts 7801 Soy Sauce 1.00ds 7801 Sugar 0.50ts 78 Combine crackers with butter and press on bottom of a 9x13" baking pan, reserving 1/4 cup for topping. Beat egg whites until stiff peaks form, then gradually add sugar, salt, and vanilla. Spread egg white mixture over cracker crumbs and bake in 325 degree oven 10 to 15 minutes; Cool. Spread pie filling over top. Beat whipping cream until stiff and add powdered sugar. Spread over top of pie filling and refrigerate. Cut into squares to serve. In large pan, cook ribs in boiling water 45 to 60 minutes or until tender. Meanwhile, in medium saucepan, combine remaining ingredients; simmer uncovered 20 minutes, stirring occasionally. Grill or broil ribs as desired, turning and basting frequently with sauce. Refrigerate leftovers. MICROWAVE: To pre-cook ribs, place 1 1/2 lbs of ribs in 12 x 7-inch shallow baking dish. Add 1/4 c water. cover with vented plastic wrap. Microwave on full power (high) 5 minutes. Reduce to 1/2 power (medium); continue cooking 7 minutes. Turn ribs over, cook covered on 1/2 power (medium) 7 minutes longer. Repeat with remaining ribs. Proceed as above. 7802 Honey 1.00tb 7802 Chili paste 0.50ts 7802 Of five-spice powder 1.00pn Mix all ingredients together. Shape mixture into 4 patties, each about 3/4-inch thick. Broil or grill patties 4-inches from the heat, turning once, to the desired doneness, about 10 to 15 minutes. 2.00tb 7802 Dried wheat noodles, 8.00oz 7802 linguine, or soba noodles 0.00 Alternate slices of tomato, cheese and onion, overlapping to form an attractive arrangement. Repeat this order until all of these three items have been used. Combine next 5 ingredients (Dressing Ingredients) and drizzle over salad arrangement. Chill until ready to serve. 18058 Peanut Oil 0.50ts g 18058 Maple Syrup 1.00tb With their mayonnaise binding, be sure to keep Deviled Eggs chilled-in. Cut eggs lengthwise in half. Slip out egg yolks and mash with fork. Mix in mayonnaise, mustard, salt, pepper, cheese and parsley or horseradish Fill egg whites with egg yolk mixture, heaping it lightly. Arrange eggs on large serving plate. Cover and refrigerate up to 24 hours. 12 APPETIZERS; 80 CALORIES PER APPETIZER. Deviled Eggs are not eggs with bad character. They are spicy stuffed eggs that get their name from the term to devil, meaning to season with warming spices and condiment making them devilishly good. These eggs are great at the buffet table and always welcome at picnics, sports events and anywhere else people want easy, portable food. ts n 18058 - powder 0.00 o 18059 Sesame seeds, toasted 1.00tb * Non-fat sour cream Spray the chicken breasts lightly with cooking spray and coat each with 1/2 tsp of the Indian Spice Mixture. Broil the chicken for 15-20 minutes or until done. Place a dollop (about 2 tbsp) of nonfat sour cream on each. c 18059 Reduced-sodium soy sauce 2.00tb d 18059 (4 oz) skinned, boned 4.00 TO COOK: Bring 2 cups water to a boil in medium nonreactive saucepan. Add the lemon juice, zest, and sugar. Simmer to blend flavors, about 30 minutes. TO FREEZE: TRADITIONAL METHOD Transfer syrup to medium nonreactive bowl; cool to room temperature. Freeze, stirring every 30 minutes to incorporate frozen portion of mixture back into the syrup. As mixture freezes, scrape spoon across the nearly frozen mixture to break it up. Repeat scraping process every 30 minutes until mixture is just solid, 3 to 4 hours. TO FREEZE: NO-STIR METHOD Transfer syrup to a nonreactive container large enough for mixture to come 3/4 inch up the side. Cool to room temperature and then freeze solid. Remove from freezer and allow to stand at room temperature for 5 minutes. Invert pan onto cutting surface. Remove pan and cut frozen mixture into small pieces with a metal pastry scraper or large knife. Chop small pieces into tiny granules. Can return granita to freezer for up to 2 hours before serving. GARNISH: Cut the zest of a large lemon into fine julienne strips. Cover with water and boil for 5 minutes; drain. Bring 1 cup sugar, 1/3 cup corn syrup and 1/3 cup water to boil. Remove from heat, stir in zest, and let stand for 30 minutes. Transfer zest to wire rack. After 15 minutes, when zest feels dry, roll it in additional sugar. Can be stored in an airtight container for up to 1 week. SERVING: Scoop granita into chilled serving glasses garnish with candied lemon zest and serve immediately. Makes 6 servings. 0.25c f 18062 Sesame seeds 1.00c a 18062 Sea salt 0.50ts b 18063 Egg 1.00 a 18063 Mi "The citrus zest undertone of these versatile bread sticks marries well with the rosemary and molasses to produce an intriguing addition to a picnic basket or a formal dinner. 325~F. 30 to 35 minutes Preheat the oven to 325~F. In a small bowl, combine the yeast with the molasses and warm water. Set aside in a warm place until the yeast starts to foam, about 5 to 10 minutes. Prepare the zest by lightly grating the outer peel of the orange and lemon against the fine grate of a cheese grater. Use only the colored part of the rind; the underlying white portion is bitter. In a large bowl or in the food processor, combine the flours, salt, and baking soda. Stir in the orange zest, lemon zest, and rosemary and mix well. Add the oil, egg, and orange juice and mix well. Add the yeast mixture and mix until well blended. Knead well by hand for about 5 minutes on a lightly floured surface until the dough is smooth and springy to the touch. Place the dough in a large, lightly oiled bowl and turn over to coat all sides. Cover with a damp towel and set in a warm place until the dough has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and turn out onto a lightly floured surface or pastry cloth. With a sharp knife, divide the dough into 12 small pieces. With your hands, roll each piece into a stick approximately 12 inches long. You will have a more even-looking stick if you place the dough on a firm surface and roll your hands across the top, moving from the center outward. Place the sticks 1 inch apart on a baking sheet that has been lightly sprinkled with cornmeal. Cover the sheet with a towel and let the sticks rise slightly in a warm place for 10 to 15 minutes. Brush the tops of the sticks with the lightly beaten egg mixture and sprinkle with coarse salt. If desired, sprinkle with chopped rosemary for additional flavor. Bake for 30 to 35 minutes, or until well browned. Cool on a rack. Yield: 1 2. 7202 (whites only) 0.00 Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. lic powder and salt in plastic or paper bag. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on carousel. Pour margarine evenly over chicken. Bake 30 minutes on HIGH mix, 375 F. From: Sharp Carousel Convection Microwave Cookbook Shared By: Pat Stockett g potatoes, peeled and 2.00 Garnish Notes: Chicken breasts should be cooked and diced. In large Dutch oven, heat vegetable oil. Add garlic and 8 chopped corn tortillas. Saute until tender. Add onion puree, tomato puree, cayenne pepper, cumin, bay leaves, tomato paste, chicken base and water. Simmer 20 minutes. Add chopped cilantro and epazote. Remove Bay leaves. Blend mixture briefly in food processor. Strain through colander. Adjust seasoning if necessary. Add salt and pepper to taste. To serve, spoon a portion of soup in individual serving bowls. Garnish with diced chicken, avocado, fried tortilla strips and cheese. Serve immediately. Makes 8-10 6-ounce servings. spoon. Sprinkle with remaining sesame seeds. Cool slightly. While candy is still warm, cut into 2x1" pieces. z 7203 Chopped parsley 2.00tb 7203 Dried italian sausage, Preheat oven to 350. Cook and stir meat until brown; drain off fat. Cook macaroni as directed on package;drain. In ungreased 2 qt. casserole, mix all ingredients, except potato chips. Cover, bake 40 minutes. Uncover; sprinkle with crushed potato chips and bake 5 minutes longer. 4-6 serv. e sauce 1.50ts 10058 Tabasco; to taste 0.00 Preheat oven to 350F. Steam cauliflower just until tender; drain. Melt margarine in a medium size saucepan over medium heat. In a jar with a lid combine flour, red pepper, salt, pepper, and milk; shake until blended. Slowly add to margarine in saucepan, stirring constantly until smooth. Add cheese and continue stirring until smooth and slightly thickened. Stir in chilies. Arrange cauliflower in a 2 quart baking dish; pour sauce over cauliflower, then sprinkle with bread crumbs. Bake 10 to 15 min or until bubbling. Cal: 73 Fat 2g. 10059 Boneless Pork Loin 1.50lb 10059 Cornstarch 0.50c 10059 Teriyaki Sauce 0.25c 10059 Lightly Toasted Sesame Seeds 3.00tb Cook pasta as directed on package, reducing cooking time to 5 minutes. Meanwhile, saute beef and onions until beef is well browned. Add mushrooms and garlic and cook 3 minutes. Drain ziti and combine meat mixture, sauce, wine, oregano, salt and pepper. Mix well. Pour into 2 greased 13x9 inch baking dishes and sprinkle with cheese. Cover with foil and bake at 350 degrees for 35 to 40 minutes. Serve with sour cream. 10059 Vinegar 0.25c Pour all ingredients (except 151 rum) and 1/2 cup crushed ice into blender. Blend at low speed for 1 minute and strain into frosted highball glass. Garnish with stick of pineapple and one green and one red cherry. Float 151 rum and top with a sprig of fresh mint dipped in powdered sugar. Serve with tall straws. 10059 Teriyaki Sauce 1.00tb 10059 Cornstarch * Meats should include only one of the following: Saltpork, Ham Hock, Add salt to taste if other than Salt Pork is uxed. Soak beans in water overnight. Add salt pork, onion, garlic, chili powder, cumin and oregano; simmer on low heat at least 4 hours or water is absorbed and mixture is thick. 10060 Teriyaki Sauce 0.25c 10060 Lightly Toasted Sesame Seeds Wine: Barbaresco Angelo Gaja. Preheat oven to 380 F. Peel the squashes. Cut in half and remove the seeds, then cut into 3-in. by 1/2-in. strips. Melt the butter in a medium saucepan. Add the brown sugar and cook over low heat until the sugar melts, about 5 minutes. Place the squash in an ovenproof casserole. Pour the butter/sugar mixture over. Season with salt and pepper and bake in preheated oven for 20 to 30 minutes or until tender. Garnish with chopped chives before serving. 0.25c 10060 Catsup 0.25c 10060 Water 0.25c 10060 Teriyaki Sauce 1.00tb 10060 Corns Sift together flour, soda, powder, salt and spices. Cream shortening with sugars; beat in eggs and flavoring. Add dry ingredients alternately with zucchini. Stir in raisins and nuts. Drop in 1/4 cup quantities onto Greased cookie sheets. Spread out to 5 inches diameter. Bake at 375 for 10 to 12 minutes, or until edges begin to brown. Cool 1 minute and remove and cool on racks. If desired, frost with powdered sugar glaze. Can make into smaller cookies. Makes 20 big ones or more smaller ones. 3 Paprika 2.00ts f 18063 Garlic powder 1.00ts g 18063 Salt 1.00ts h 18063 To 3-1/2 pound broiler fryer 2.50 i Preheat oven to 350F. Steam zucchini until crisp tender. Using a slotted spoon, transfer zucchini to a shallow 2 quart casserole. Stir pepper and chives into margarine and pour over zucchini. Cover with tomato slices; sprinkle with basil and cheese. Bake, uncovered, 30 min. Cal 54; Fat: 2 g. 2.00c a 18064 White vinegar 0.33c b Zucchini and Cream Cheese Sandwiches. Cut zucchini lengthwise in half. Cut each half into thin slices. Toss zucchini, cheese, onions, dressing and dill weed. Spread 1 teaspoon margarine on each slice bread. Top with salad greens. Spoon cheese mixture onto greens. Garnish each sandwich with 1 cooked shrimp and fresh dill weed if desired. 4 OPEN-FACE SANDWICHES; 380 CALORIES PER SANDWICH. 18064 -peanuts 0.00 * Cut the zucchini into 1/2-inch pieces. Cook and stir the onion in the margarine and oil in a 10-inch skillet over medium heat until tender. Stir in the remaining ingredients and cook uncovered, stirring occasionally, until the zucchini is tender, about 10 to 15 minutes. 18065 Sesame or vegetable oil 0.25c c 18065 Vinegar 1.00tb Layer zucchini and tomato and onion, then repeat. Put dots of butter on top. Bake 350 degree 45 min. to 1 hour. Top with cheese if desired. e 18065 Garlic clove, crushed 1.00 f 18065 Togarashi (see note) 1.50ts g 18065 Chopped white onion 1.00tb Cube zucchini and wedge tomatoes. Add Italian dressing to lightly cover vegetables. For a zestier taste, add Italian seasonings and garlic powder. THE ANDERSONS' FOOD GARDEN 18066 Chicken stock 3.00c b 18066 Cornstarch; dissolv 2 T watr 1.50T c 18066 Gingerroot; finely minced 2.00T Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. This is a good recipe, but be ready for people to argue with you that it does have apple in it. From Ellen Cleary en Beans & Peppers Sesame Halvah Sesame Jellyfish Sesame Lemon Chicken Sesame Mayonnaise Preheat oven to 350 degrees. Place zucchini and lemon juice in a large saucepan. cover and cook over medium heat, stirring occasionally, until tender, about 15 minutes. Add nutmeg, 1 c sugar, and 1 tsp cinnamon. Blend until sugar dissolves. Remove from heat. To prepare crust, combine flour, 3/4 c sugar, brown sugar, and butter. Pat into a greased 9x13" pan. Bake 10 minutes. Pour zucchini mixture, which will be very watery, over crust. Bake 20 minutes more. Mix 1/4 c sugar and 1 tsp cinnamon and sprinkle over top of dessert. Bake 5 minutes more. Cool. Serves 12 This is a good recipe, but be ready for people to argue with you that it does have apple in it. same Pea Pods Sesame Peanut Candy Sesame Perch Sesame Pork Tidbits With Sweet & Sour Sauce Sesame Pork Tidbits With Sweet And Sour Sauce Put zucchini in strainer and press or squeeze with hands to get excess liquid out. Beat eggs, sugar, and oil together. Add flour, baking powder, soda, cinnamon, salt, vanilla, and nuts. Mix together by hand. Add zucchini (minus liquid). Beat mixture. Pour into 2 greased, floured, loaf pans. Bake 1 hr. at 350 deg. Recipe may be doubled. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cook zucchini in amount of water until just tender, crisp. Do not over cook-drain and combine other ingredients. Combine stuffing mix with melted butter. Put half in bottom of buttered casserole dish. Put zucchini mixture over this. Top with remaining stuffing mix. Bake 350 1 hour. Seafood Lasagna Seasame Chicken Second Harvest Thanksgiving Pumpkin Pie Preheat oven to hot (425 degrees). Recrimp pie shell in its aluminum pan,making high fluted edge. Or,transfer pastry to 4 cup square baking pan;crimp edges. Saute onion in butter in medium size skillet over medium heat for 3 minutes or until tender. Stir in zucchini,oregano,thyme,1/4 tsp. salt and 1/8 tsp. pepper. Cook,stirring constantly,for 5 minutes or until zucchini is tender and most of liquid has evaporated. Reserve off heat. Beat eggs with remaining salt and pepper in bowl. Add Parmesan cheese and half and half. Spoon reserved zucchini mixture evenly into pie shell. Sprinkle with Cheddar cheese. Pour egg mixture over zucchini. Bake in preheated oven for 20 minutes;cover crust with aluminum foil,if browning too fast. Lower oven temperature to slow (325 degrees). Bake 30 to 35 minutes or until center of filling is just set. Overlap Cheddar triangles over top of quiche during last 2 minutes of baking. Let quiche stand 20 minutes. Makes 6 servings. Cream sugar, butter and egg until fluffy and well blended. Sift dry ingredients together and add to the mixture with grated zucchini, blending well. Stir in raisins and nuts. Drop by teaspoonful onto greased cookie sheet. Bake at 375 degrees for 12 to 15 minutes or until done. Do not overbake. Makes 3 dozen cookies. Randy Rigg Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Boil zucchini in small amount of boiling water until tender crisp. Drain well and place in shallow 1 quart baking dish. With fork, beat together next 6 ingredients and half the cheese. Pour over zucchini and sprinkle with remaining cheese. Bake in 400 F oven for 15 minutes or until set. n a separate plate for diners to add as they wish. Place sauce in small individual dishes for each diner. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a Mix together zucchini, soda, sugar, butter, and beaten egg. Sift in flour, cinnamon, cloves, and salt. Stir to blend. Stir in raisins and nuts and drop batter by the teaspoonful on greased cookie sheet. Bake in preheated 375F oven 12-15 minutes. Makes 3 dozen. 7208 Grated Parmesan cheese 1.00c 7209 Beaten egg * Cut crosswise in 1/4 inch-thick slices. ** Cut in half crosswise. *** Cut in 3/4-inch cubes. Steam zucchini and crookneck squash over boiling water until crisp-tender (about 3 minutes). Plunge into ice water to cool; drain well. In a large bowl, combine lemon juice, oil, salt pepper, and cumin. Add drained squash and stir lightly; chill for 30 minutes. Add onion, chilies, olives, and cheese. Peel and pit avocado; cut into small cubes. Add to salad and mix lightly. To serve, arrange lettuce leaves on 4 salad plates. Mound equal portions of salad on each plate. Garnish each salad with a sprig of coriander. Per Serving: 5 grams protein, 10 grams carbohydrate, 24 milligrams cholesterol, 335 calories. hat has accumulated. Add remaining 2 T each butter and oil and cook the remaining scallops in same way. If necessary use more butter and oil. Sprinkle scallops with chopped chives or parsley. When cool enough to handle, place each scallop on a 6" wood skewer. Place a bowl of the w Rinse blossoms well, checking for insects. Melt butter over medium heat. Add blossoms and cook, turning often, until wilted, 3-4 minutes. Remove from pan. Lay tortilla flat in pan and put blossoms on half the tortilla. Sprinkle with cheese. Cook until cheese melts. Lay avocado slices on cheese, fold tortilla over filling. Slide onto a plate and accompany with salsa. 3.00tb 7210 Slice the zucchini and blanch for 5 minutes in boiling water, drain. Mix bread crumbs, milk and lemon peel together, blend with zucchini. Whip eggs, add water and spices and whip again. Pour into hot omlet pan greased with butter/oil. When eggs begin to set, top with zucchini mixture. Sprinkle with cheese, place under a hot broiler until slightly browned. THE ANDERSONS' FOOD GARDEN n 1.00cn A frittata is a flat omelet with a meledy of vegetables and herbs mixed into it. This recipe calls for zucchini and chard, but you can substitute any summer squash for zucchini, and spinach for the chard. * Swiss chard leaves (including stems), coarsley chopped Heat oil in a wide frying pan over medium heat. Add onion, garlic,chard, and zucchini; cook, stirring ocasionally, until vegetables are soft (about 5 minutes). Remove from heat and let cool slightly. Beat eggs lightly with pepper, basil, and oregano. Stir in cheese and vegetables. Pour into a greased 9-inch pie pan. Bake in a 350 degree oven for 25 to 30 minutes or until puffed and brown. Serve hot or at room temperature. Per serving: 14 grams protein, 4 grams carbohydrates, 269 milligrams cholestrol, 204 calories nd stir the seeds from time to time. If the sesame seeds have browned carefully, they will pop and jump in the pan. Sesame seeds taste best when roasted to a dark golden color. Allow the seeds to cool to room temper * if using self-rising flour omit Baking soda, salt and Baking powder. You can make almost all of your favorite nut breads with this versatile. Heat oven to 350 degrees. Grease bottoms only of 24 medium muffin cups, 2-1/2 X 1-1/4 inches. Mix zucchini, sugar, oil, vanilla and eggs in large bowl. Stir in remaining ingredients. Fill muffin cups about 3/4 full. Bake 20 to 25 or until tops spring back when touched lightly. Cool 10 minutes. Cool completely. Wrap tightly and store at room temperatur up to 4 days, or refrigerate up to 10 days. 2 DOZEN MUFFINS; 200 CALORIES PER MUFFIN. 1.00pk 941 Chicken drumettes (bottom 36.00 941 Part of chicken wing) 0.00 941 Garlic 2.00cl Cream margarine with honey. Add egg and beat well. Sift flour with soda, cinnamon, cloves, nutmeg and salt. Add flour mixture alternately with zucchini to egg mixture. Stir in oats and dates. Drop by teaspoons onto greased baking sheets. Bake at 375F for 10 to 12 minutes. Created by: Leigh Hinkelman, USC Medical Center er flakes 1.00ts 941 Salt 2.00ts IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST 0.00--------- 942 Sesame seeds IN SUMMER, WHEN YOU'RE DESPERATE FOR A NEW WAY TO COOK THE ZUCCHINI FROM YOUR GARDEN, TRY THESE. Preparation: 8 min. Cooking: 16 min. Calories per serving: 225 . Heat the butter and oil together in a 12-inch skillet over moderate heat. Meanwhile, quickly mix the zucchini with the flour, eggs, salt and pepper to form a batter. Drop Tablespoonful of batter into hot butter and oil to form 6 patties 2 to 2 1/2 inches in diameter. Flatten each patty slightly with the back of a spoon. Reserve the remaining batter. Cook the patties for about 4 minutes on each side, or until they are golden brown and crusty. Remove them to a platter covered with paper toweling and set in a keep-warm (250 F) oven. Use the remaining batter cook 6 more patties in the same manner, adding 1 more Tablespoon of oil to the skillet, if needed. QUICK, THRIFTY COOKING, READER'S DIGEST 2.00ts 942 Salt Precook zucchini (saute in butter or microwave 5 minutes). Cool and drain off excess moisture. In mixing bowl, combine zucchini, pesto, cheeses, seasonings, and pepper. Mound filling in pastry shell. Whisk eggs and half-and-half until smooth. Pour over filling. Bake in preheated 375 oven for 30 minutes or until done. If top begins to brown too fast, cover with foil. Quiche is done when knife inserted in center comes out clean. Allow to stand on wire rack 5-10 minutes before cutting. Serve hot. Quiche may be reheated. Great with sour cream. 0000018051 0000018051 0000018052 0000018052 0000018052 0000018052 0000018052 0000018052 0000018052 0000018052 0000018053 0000018053 0000018053 0000018053 0000018053 0000018053 0000018053 0000018054 0000018054 0000018054 0000018054 0000018054 Sformato di Zucchini In a large pot over low heat, cook the onion with 3 Tbps of oil. Trim zucchini at both ends and wash thoroughly. Dice and add to onion. Add carrot, basil, parsley, salt and pepper; cook over low heat, covered for 30 minutes to 1 hour, stirring occasionally. (Cooking time depends on freshness of zucchini. ) If it becomes necessary, add a tablespoons of water and continue to cook, stirring until excess moisture has evaporated. Remove from heat, add the cheese and stir to combine. After mixture has cooked a bit, add the eggs and eggs and stir vigorously. Pour into an oiled oven-proof dish sprinkled with bread crumbs and oil and bake in a 450F oven for 20 to 30 minutes or until top is nice and brown. SERVES: 6-8 058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018058 0000018059 Cover and microwave zucchini, onion, and margarine in 2-Qt casserole on high (100%), until vegetables are tender, 9 to 11 minutes. Place soup, 1 cup of the water and the zucchini mixture in blender container. Cover and blend on medium-high speed until smooth, about 1 minute. Return mixture to casserole. Stir in remaining 1 cup of water, the salt, basil and pepper. Cover and microwave on high (100%) until hot and bubbly, 8 to 10 minutes. (Can be refrigerated and served cold. Cook zucchini in a little boiling water until tender. Drain. Saute carrots and onions in 4 Tbsp butter until tender. Remove from heat, stir in 1-1/2 cup stuffing cubes, soup, and sour cream. Gently stir in zucchini. Turn into a casserole dish. Melt remaining butter and combine with remaining stuffing cubes. Toss lightly and spoon onto top of casserole. Bake uncovered 30-40 minutes at 350 degrees. Serves 6-8. 0000018066 0000018066 0000018066 0000018066 * See Recipe # 8, this file, for the recipe. Prepare the basic meat loaf -- except spread 1/3 of the mixture evenly in an ungreased loaf pan, 9 X 5 X 3-inches. Sprinkle half each of the cheese, zucchini and pimento in layers, spreading the layers to within 1/2 inch of all sides of the pan. Repeat the layers ending up with a layer of the meat mixture on the top. Be sure to cover the layers completely by spreading the mixture to the sides of the pan. Omit the catsup and bake, uncovered, for 1 1/4 hours. Drain off the excess fat and let stand for 5 to 10 minutes before slicing into thick slices. Serve on a heated platter. 00018070 0000018070 0000018071 0000018071 0000018071 0000018071 0000018071 0000018071 0000018071 0000018072 0000018072 0000018072 0000018072 0000018072 0000018072 0000018073 0000018073 0000018073 0000018073 0000018073 0000018073 *if using self-rising flour Decrease baking soda to 1/2 ts And omit Salt. Heat oven to 350 degrees. Grease and flour rectangular pan, 13 X 9 X 2 inches. Beat all ingredients on low speed 1 minute, scraping bowl constantly. Beat on medium speed 2 minutes, scraping bowl occasionally. Pour into pan. Bake 45 to 50 minutes or until wooden pick inserted in center comes out clean. Cool on wire rack. Frost with Caramel Frosting if desired. 16 SERVINGS; 240 CALORIES PER SERVING. Courgettes is the British term for zucchini To begin, simmer the sliced zucchini/courgettes in very little boiling water for 5-10 minutes until they are very tender. Drain well and put them in a bowl. Now add the garlic, lemon juice, margarine, salt and pepper and mash all the ingredients with a fork. Add more lemon juice if required. Spoon the mash into a bowl and scatter roasted peanuts on top before serving with millet or rice. SERVES: 4-6 18066 -rinsed and patted dry Preheat oven to 350 degrees. Grease a cookie sheet. Beat butter and sugar until creamy. Add eggs and vanilla. In a separate bowl, combine flour, soda, cinnamon and salt; stir in raisins; add to egg mixture. Then stir in oatmeal and raisins. (mixture will be stiff and difficult to stir, but cookies will be moist) drop by teaspoonfuls onto cookie sheet. Bake 10-12 minutes. 0.00 o 18066 SAUCE ------- Brown the sausage, remove from skillet. Add garlic, celery, onion, zucchini and gr pepper. Saute lightly, about 3 minutes. Add sausage, seasonings and tomatoes. Simmer, covered for 30 minutes. If soup becomes to thick, add chicken stock. Enjoy, Sheryl pieces) 1.00 a 18067 Cube (1/2 cup) margarine 1.00 b 18067 D Dust lamb cubes lightly with flour Brown lamb slowly on all sides in the cooking oil in a large heavy kettle. As the meat browns, add the black pepper and crushed juniper berries. Transfer meat to paper toweling to drain. In the same kettle, saute the onions slowly until golden. Return meat to kettle. Mix the remaining ingredients, cover and simmer for 1 1/2 hours, stirring occasionally. : 0.00 f * Bell pepper should be seeded and cut into 2 X 1/4 inch strips. ** Chiles should be either poblano or Anaheim and should be seeded. *** Use either Hubbard or Acorn squash, about 1/2 pound. Cook and stir onion and garlic in oil in a 4 quart Dutch oven over medium heat until onion is tender. Stir in bell pepper, poblano and jalapeno chiles. Cook for 15 minutes. Stir in Hubbard squash, broth, salt, pepper and coriander. Heat to boiling; reduce heat. Cover and simmer until squash is tender, about 15 minutes. Stir in remaining ingredients. Cook uncovered, stirring occasionally, until zucchini is tender. k 18068 Butter 0.25c a 18068 Brown sugar 0.50c b 18068 Whole wheat flour 0.25c Combine the onions, celery and garlic on a cutting board and chop together very finely. Heat the olive oil in a 3 to 4-quart saucepan. Add the chopped vegetables, basil and a few grindings of pepper. Cook over moderate heat, stirring frequently, 8 to 10 minutes. Add the wine and boil briskly to reduce the mixture to about 1/4 cup. Add the tomatoes and simmer uncovered about 20 minutes over low heat. Add the mussels, cover the pan and cook a few minutes longer. Discard any that remain closed. Serve immediately. NOTE: The soup can be made ahead and warmed over medium heat. Do not make more than 1 day in advance. Be sure to scrub the mussels well, so as to remove all of the beards. Garnish with lemon peel. a 18070 Sesame oil 2.00ts b 18070 Rice vinegar or white 2.00tb From the Grand Dictionnaire de Cuisine, 1873: via Elizabeth David's ITALIAN FOOD. "Into a saucepan put 4 dozen *vongole* or small clams (cockles or mussels can be used as well). Pour over them three-quarters of a bottle of white wine and let them cook until they have opened. Drain them, setting aside the liquid in which they have cooked, and remove the empty half-shells. -- Chop the white part of a leek with a small onion, add a clove of garlic, and saute this mixture in a saucepan with good oil, add the liquid from the clams, and a quart of fish stock; add a peeled and chopped tomato, a bouquet of marjoram, and a few green leaves of celery. Let this bubble fast for ten minutes, remove the bouquet and the garlic, stir the clams into the soup, and pour it into the tureen. Serve separately small croutons of bread fried in oil. " 3287 Beef Bouillon; Heated 0.75c * Beans can be either fresh or frozen. Do not use canned. Cover white beans with cold water and soak overnight. Drain and place beans in a 2-quart saucepan. Add ham and enough cold water to cover beans by 1 inch. Bring water to a boil and simmer for about 1 hour or until beans are tender. Add green beans, celery, onion and potato. Add enough water to cover the vegetables; simmer for 20 minutes. In a frypan melt butter and stir in flour. Cook, stirring until lightly browned. Remove from heat and stir in heate beff broth. Cook mixture until smooth. Stir mixture into the soup and simmer until soup is thickened and vegetables are tender. Season woth salt and pepper. Garnish with chopped parsley and serve immediately. 3288 Dry bread crumbs 1.00c 3288 Ground sage 0.50ts "Once you have tried homemade Zwieback, you will never again think of it as only a "baby cracker. " The seductive aroma from baking this fragrant cracker will envelop your kitchen. The final result is a complexity of flavor that is nothing less than spectacular. Zwieback takes a lot of effort to make -- but it's worth every minute. The method for making Zwieback is quite different from that for most other crackers. "Zwieback" means "twice baked. " First you bake a yeast bread, aromatically flavored with nutmeg, cinnamon, vanilla, and mace. Then you slice it and slowly dry the slices in a slow oven. For convenience, make the bread over a two-day period. Bake the bread the first day and dry it the second. If stored in an airtight container, Zwieback will keep almost indefinitely. In a small bowl, combine the yeast with 1/2 teaspoon of the sugar and the warm water. Set aside in a warm place until the mixture starts to foam, about 5 to 10 minutes. In a small saucepan, mix the milk and the remaining 1/4 cup of the sugar. Add the 4 Tablespoons butter and heat until the butter has completely melted. Transfer the mixture to a bowl and allow to cool to lukewarm. In a large bowl or in the food processor, combine the cooled milk mixture with the yeast mixture. Stir in the vanilla. Add the mace, cinnamon, and nutmeg and mix well. Beat in the egg. Slowly add the flour, adding just enough to make a smooth dough that is not sticky. If mixing by hand, the dough will become too stiff to stir, and you should knead in the last of the flour with your fingers. Then knead well for at least 5 minutes, forming the dough into a ball. If using a food processor, pulse until the dough comes together in a ball. Place the dough in a large, lightly oiled bowl and turn it over to coat all sides. Cover with a damp towel and set the dough in a warm place until it has doubled in bulk, about 1-1/2 to 2 hours. Punch the dough down and knead a few strokes. Cover and allow the dough to double in size again, 30 to 45 minutes. Punch the dough down and turn it out onto a lightly floured surface or pastry cloth. Knead about 30 seconds to remove the air. Divide the dough into 3 equal portions. With your hands, roll each into a smooth cylinder or loaf about 2 inches thick and 9 inches long. Place the loaves crosswise on a lightly greased or parchment-lined baking sheet, leaving at least 3 inches between the loaves. Brush all exposed surfaces of each loaf with the melted butter. Set the baking sheet in a warm place and let the loaves rise until doubled in bulk, about 30 minutes. Preheat the oven to 375~F. Bake the risen loaves for 25 to 30 minutes, or until the bottoms are reddish brown and make a hollow sound when thumped. Allow the loaves to cool thoroughly on racks. Preheat the oven to 200~F. Cut the cooled loaves into 1/2-inch slices. Place the slices flat on the baking sheet and allow them to dry out in the oven for 45 to 60 minutes, or until thoroughly dry. Check occasionally and turn the slices over as they dry on one side. When dry, raise the oven temperature to 300~F. for 10 to 20 minutes to brown the Zwieback slightly. Cool on a rack. Yield: 40-50. a 18072 Salt 0.50ts b 18072 Dash Pepper 0.00 c 18072 Toasted Sesame Seeds Mix yeast, sugar, 1 t salt, and 1/2 cup flour. Blend in shortening and warm water. Beat for 2 minutes. Add enough flour to make a soft dough. Knead dough until smooth and elastic, about 5 minutes. Place dough in a lightly greased bowl. Cover and let dough rise in a warm place 1/2 hour. Pat dough into a lightly greased 12-inch pizza pan or onto a lightly greased baking sheet. Press up edges to make a slight rim. Fry bacon until crisp. Remove from grease and drain on absorbent paper. Add onions to bacon grease; cook slowly until tender but not brown. Sprinkle onion, bacon, cumin, 1/2 t salt and pepper over dough. Bake at 400 Degrees F. for 20 minutes. Blend egg yolk and sour cream. Pour over onions. Bake for 10 to 15 minutes longer or until golden brown and sour cream is set. Serve warm or at room temperature. 18073 Coarsely chopped tofu 0.33c e 18073 Thinly slice Place all ingredients in heavy saucepan. Bring to a boil over medium heat, stirring frequently. Cook for about 15 minutes, or until mixture begins to thicken. Pour into hot sterilized jars, leaving 1/4 inch headspace. Vacuum seal. Makes 6 1/2 pint jars. From Gourmet Preserves, Judith Choate. h 18073 Thin sliced water chestnuts 0.33c i 18073 Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. Frozen green (English) peas, 1.00lb f 18074 -thawed 0.00 g Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. 28870 Cook and stir the meat and onion in a large skillet until the meat is brown. Drain off the excess fat. Stir in the UNDRAINED corn and the rest of the ingredients. TO COOK IN A SKILLET: Heat the mixture to boiling then reduce the heat and simmer, uncovered, stirring occasionally, until the noodles are tender, about 20 minutes. Serve hot. TO COOK IN THE OVEN: Pour the mixture into an ungreased 2-quart casserole. Cover and bake in a 375 degree F. oven for 30 minutes, stirring occasionally. Uncover and bake until the mixture thickens, about 15 minutes. Serve hot. 874 50 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 18067 Sesame Seed Chicken Chicken 28877 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Stir together flour, baking powder, salt and seeds. In large bowl, beat together orange juice, honey, eggs and cereal. Let stand 2 min. Add flour mixture, stirring only until well combined. Spread evenly in greased 8. 5 x 4. 5 x 2" loaf pan. Bake at 350f about 40 min. Let cool 10 min and remove from pan. Cool completely before slicing. e) Korean Sauce/condm 28879 Sift together the flour, 2 t sugar, and the salt. Beat eggs and milk together. Gradually add flour mixture; beat until smooth. Saute apples in 1/4 c of butter until tender. Mixt 2 T sugar and the cinnamon together; toss with apples. Melt 2 T butter in a 6-inch diameter, deep frypan. Pour in the batter to a depth of about 1/4-inch. When set, place 1/4 of the apples on top; cover with more batter. Fry pancake until lightly browned on both sides. Keep warm. Repeat the procedure 3 times, until all batter and apples are used. Serve immediately. 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 18072 Sesame-Cheese Dip Mix Master Mix 28883 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 18073 Sev 3 tb Cornstarch Heat the oven to 425 degrees F. Combine the biscuit mix and the cheddar cheese then stir in the milk and butter. Spread the dough into two greased 8-inch layer pans and bake in the preheated oven for 20 minutes. Combine the brown sugar, cornstarch, cinnamon and salt in a large saucepan. Stir in the water and cook until clear and thickened. Att the apples, cover and simmer until the apples are tender. Spoon half of the apple mixture over one layer. Top with the second layer and remaining apples. Serve warm with whipped cream for a topping. sal 18075 Seven Minute Frosting (master Recipe) Toppings Pies 28887 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 18076 Seven-Day Sweet Pickles Penn Dutch Canning 28 2 tb Unbleached Flour 2 tb Butter Or Regular Margarine 1 tb Water * Use tart cooking apples such as Macs or Granny Smith's. Core, pare ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CHEDDAR CRUST: Combine the flour, cheese and salt in a bowl. Using a pastry blender or two knives, cut in the shortening until coarse crumbs form. Sprinkle the iced water (5 or 6 tbls will be needed) and using a fork, toss the crumbs until a dough is formed. Press the dough firmly into a ball. FILLING: Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry, trimming the edges to 1/2-inch beyond the rim of the pie plate. (Note: When lining the pie plate, be careful not to stretch the pastry when spreading it out. This will cause holes or the pastry will shrink and the filling will run over in the oven as it is baked. Place in the pie plate and gently, working from the center, spread the pastry out until it covers the bottom of the pie plate and then lay the rest of the pastry over the rim and trim. ) Combine the apples, sugar, flour, and cinnamon in a bowl, mixing well. Arrange the apple mixture in the pastry lined pie plate. Roll out the remaining pastry to an 11-inch circle. Gently fold into quarters and cut steam slits in the folds. Unfold the crust and place on top of the filling, trimming the crust to 1-inch beyond the rim of the pie plate. Fold the top crust under the lower one and flute to form a ridge around the edge of the pie plate. Combine the egg yolk and water, then brush the mixture over the top crust and rim. Bake in a 400 degree F. oven for 45 to 50 minutes or until apples are tender and the crust is a golden brown. Cool on a wire rack until slightly warm and serve with Vanilla Ice Cream, if desired. our over the sliced pickles. On day 6 drain the syrup into a saucepan, bring to a boil and pour over the pickles once again. Repeat the process on day 7, then spoo Peel, core, and chop apples into small pieces. Mix together with 3 tablespoons sugar and cinnamon. Set aside. In large bowl, combine sugar and cooking oil; beat. Add eggs, orange juice, and vanilla. Sift together flour, baking powder, and salt; add to creamed mixture. Beat until smooth. Pour one third batter into greased and floured 12 cup bundt pan alternating with one half apple mixture. Repeat. End with layer of batter on top. Bake at 325 degrees F for 60 minutes or until cake tests done. Cool in pan 10 to 15 minutes; turn out on wire rack or serving plate to complete cooling. Sprinkle with confectioners sugar. stantly. Sift flour and salt together and fold into yolk mixture. Beat egg whites until stiff enough to hold a peak and fold in lightly. Line seven-layer cake pans with paper and grease the paper. Divide batter evenly among pans and bake in moderate oven (350 degrees F. ) for 12 minutes. Remove from pans at once. Frosting (filling) directions: For the frosting, heat choc * You should have 12 to 15 thin slices of unpeeled red apple for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 400 degrees F. Cream the shortening and sugar together and add the eggs, one at a time, beating well after each addition. Combine the flour, baking powder, baking soda, and salt in a mixing bowl, mix lightly. Gradually stir the flour mixture into the shortening mixture. In this order, add the oats cheddar and pecans, mixing well after each addition. Gradually add the milk, stirring until all the ingredients are just moistened. Grease the muffin pans and fill each cup 2/3rds full of batter. Dip the apple slices in the melted butter and then into the cinnamon-sugar. Press 1 apple slice into the top of each muffin. Sprinkle lightly with cinnamon-sugar and bake for 25 minutes in the preheated oven, or until golden brown. stituted for granulated sugar. Salt and pepper 0.00 * Use sweet cream butter and DO NOT substitute margarine. ** Make the passion fruit pulp from fresh passion fruits or substitute -------------------------------------------------------------------------- NOTE: Prebaked crusts are much crisper than the chilled ones and this can be important if you want a crisp crust. CRUST: If you are prebaking the shell, preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar blending well. Press the crumb mixture into the bottom and up the sides of an 8-inch springform pan. Smooth the mixture to form an even layer on the bottom and sides. Bake the crust in the oven for 10 minutes and let cool to room temperature before filling. NOTE: This crust can be chilled for 5 to 10 minutes in the freezer until it is set but is not recommended in this recipe. CHEESECAKE: Preheat the oven to 300 degrees F. In a large mixing bowl, beat the cream cheese and sugar until light and fluffy. Add the egg yolks, one at a time, beating well after each. Beat in the flour, lemon rind, lemon juice, and vanilla until just mixed. Whip the cream until stiff in a medium mixing bowl. Set aside. In another mixing bowl, beat the egg whites until they form stiff peaks, then fold them into the cheese mixture. Fold in the reserved whipped cream. Stir in the passion fruit pulp then pour the mixture into the prepared crust and bake fro 45 minutes to 1 hour. Cool, in the oven, to room temperature, then chill. 20738 Dissolve soda in boiling water and add to egg and molasses. Set aside. Stir dry ingredients together, mixing well. Cut in shortening until mixture looks like coarse crumbs. Pour molasses into pie shell. Sprinkle crumbs evenly over top. Do not stir. Bake at 450 degrees for 15 minutes then reduce heat to 350 degrees and bake 20 minutes longer. Cool and serve. 20738 Olive oil 0.00 h Preheat oven to 350F. Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min. , or until tests clean. Cook, and cut into wedges. 2.00ts d 20739 Salt 1.00ts e 20739 Sugar 2.00ts f 20739 Lemon juice 2.00ts Heat the oven to 350 degrees F. Mix all of the ingredients, except the bacon, together. Shape the mixture into 6 small loaves. Crisscross 2 of the half slices of bacon across each loaf, tucking the ends under each loaf. Place the loaves on a rack in a shallow baking pan and bake uncovered for 50 minutes. Let stand for 5 to 10 minutes before serving. 000001 20740 Cream 0.00 Using a very sharp serrated knife, slice bagel into very thin rounds. Arrange in single layer on baking sheet; brush with margarine. Sprinkle with oregano. Bake in 350F oven for 12 minutes. Let cool and store in airtight container for up to 1 week. Per 1 piece serving: 14 cal; . 5g fat, 0 cholesterol, 15 mg salt. 0.00lg 000006 20740 Tall glasses 4.00 * Do NOT use the instant packets for the oatmeal. Use the Quick Oats. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Mix the bananas and lemon juice, blending well. Add all of the other ingredients, blending well. Serve immediately. Makes about 2 cups of dip. SUGGESTED DIPPERS: Fresh Or Dried Fruit, Chocolate Wafers, Pound Cake Cubes, Vanilla Wafers ed 3.00tb 1694 Pound oc Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. utter 2.00tb 1694 Combine ingredients and mix well. Pour over seasoned chops in glass baking dish, cover and bake at 400 F degrees for 1-1/2 hours, uncovering last 30 minutes. Water may be added to make gravy. Delicious with ribs also. From "Talk About Good" contributed by Susan Chandler Castille 1.00 1694 Chopped fresh or 1 ts 1.00tb Disolve 1 tsp sugar in warm water in lrge bowl. Sprinkle in yeast. let stand 10 minutes, then stir well. Combine milk, 1/4 cup sugar, shortening and salt in saucepan. Heat until lukewarm and shortening is melted. Stir well. Add to yeast mixture. Add 2 3/4 cups flour and beat vigorously with wooden spoon or electric mixer until smooth. Gradually stir in remaining 1 c flour. Batter will be soft. Cover with tea towel. Let rise in warm place until doubled about 1 hour. Stir down dough and let stand 10 minutes. Fill greased muffin cups 1/2 full. Let rise until doubled 45 minutes. Bake at 375 degrees for 20-25 minutes or until golden. Turn out of pans immediately. Serve warm and cool. Makes about 18 rolls. 1695 Egg whites/substitute 2.00 1695 Ground ginger/five-spice 0.50ts * Approx. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Remove membrane from flank steak. If it is a thick slab of meat, slice with grain into thin sheet about 1/4" thick. Slice across grain into matchsticks about 2 1/2" long. Halve and core bell pepper; scald pepper halves until color turns bright green; plunge in cold water to stop cooking process. Slice pepper thinly to match cooked meat. Peel and quarter garlic clove; add to peanut oil. Mix sauce ingredients. Stir-frying: Heat wok as hot as possible. Add garlic and 1/2 the oil; stir; remove garlic when it browns. Add salt to oil; stir. Add half of flank steak; toss and stir briskly to coat with oil and prevent scorching of meat. When meat begins to shrivel, remove to platter. Rinse wok; reheat; add rest of oil. Stir-fry remaining meat. Add peppers, sauce, other beef; toss briskly for about 1 minute until sauce evaporates. Serve. Garnishing note: Time and inclination permitting, deep-fry about 12 shrimp chips. Arrange on serving platter around beef and peppers. n 0.00 1696 Shiitake mushrooms, sliced 12.00lg 1696 Head napa cabbage, shredded 0.50md 1696 Green onions, cleaned, 12.00 Salt and pepper meat. Pour soup and wine over beef. Cover and bake 3 hours at 325 degrees. Serve with noodles or rice. Harold T. Cook 16.00oz b 11799 Sliced Ripe Olives 0.50c c 11799 Crushed Corn Chips 1.50c d 1179 Make a marinade with the wine, water, onion, carrots, garlic, parsley, thyme, bay leaf, salt, & pepper. Put the meat in a bowl and pour the marinade over it. Cover tightly and refrigerate overnight or longer. Remove the meat from the marinade and wipe with paper towels. Heat the oil in a heavy pan and brown the meat on all sides. Discard any fat left in pan. Put meat in baking pan and pour over it the beef broth, tomato sauce, and marinade. Cover and bake at 325 degrees for 2-3 hours or until meat is tender or to desired doneness. Remove meat from pan and strain juices. Mash onions and carrots. Mix cornstarch in water and stir into juices and mashed vegetables until thickened. Add additional salt if needed. Strain over the sliced meat or serve separately at table. Harold T. Cook ** 8.00oz k 11799 Dairy Sour Cream 1.00c l Combine vinegar, wine, shallots and tarragon in 2-cup glass measure. Microwave, uncovered, at high for 1 to 2 minutes or until boiling. Set aside to cool to lukewarm. Strain mixture into small bowl; whisk in egg yolks. In 2-cup glass measure or similar microwaveable bowl, melt butter at medium 40 to 60 seconds. Do not boil. Whisk egg yolk mixture into butter. Microwave, uncovered, at medium 30 to 90 seconds. Whisk every 15 seconds. Cook only until mixture starts to thicken. Season to taste with salt and pepper. 11800 Coarsely Chopped Onion 1.00c b 11800 Whole Peppercorns 4.00ea c 11800 Clove Garlic, Crushed 1.00ea d 11800 Horseradish Sauce 1.00x Combine cornstarch & 1/2 c sugar. Slowly add milk to egg yolks, then stir into sugar & cornstarch mixture. Cook in double boiler, stirring constantly, until it coats spoon. Remove from heat, add vanilla. Remove one cup of this custard mixture and stir in chocolate bits until melted. Pour chocolate mixture inyo pastry shell & chill. Soften gelatin in water and add to remaining hot custard; stir until gelatin is dissolved. Add flavoring. Chill until slightly thickened. Beat eggs whites until soft peaks form. Gradually add remaining sugar while beating, until stiff. Fold custard/gelatin into egg whites and pile over chocolate layer in pie shell. Chill until set and garnish with chopped walnuts. Henry D. Chaplin 2.00t k 11800 Dried Majorum Leaves 0.50t l 11800 Unbleached Flour 3.00T Sift together flour, sugar, cocoa, baking soda, baking powder, and salt in a mixing bowl. Add eggs, oil, coffee, buttermilk and vanilla. Beat with an electric mixer set at medium speed for 3 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven for 40 minutes or until the cake tests done. Cool in pan on rack. Frost with Hundred Dollar Frosting. Cut into squares. HUNDRED DOLLAR FROSTING: Combine butter and semisweet choclolate in a double boiler top. Place over hot water, stirring until melted. Remove and cool well. Add egg and stir vigorously. Stir in confectioners' sugar, vanilla and lemon juice. Beat until smooth. Stir in walnuts and frost cake with icing. eric 1.00ts d 18082 Cinnamon stick 1.00 e 18082 Black peppercorns Pour over ice cubes in old-fashioned cocktail glass. f 18082 Bay leaves 3.00 g 18082 Green cardamoms 6.00 h 18082 Cloves 6.00 i 18082 Salt * Do not put the egg yolks together as they will be used individually. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Peel apples, cut in half and core. Cut decorative lengthwise slits in apples, about 1/2-inch deep. Sprinkle with lemon juice and sugar. Set aside. Cream butter and sugar together. One at a time, beat in egg yolks. Gradually beat in lemon juice and grated peel. Sift baking powder and flour together. Gradually add to batter. Blend in milk and rum. In a small bowl, beat egg whites until stiff. Fold into batter. Generously grease a springform pan. Pour in batter and top with apple halves. Brush apples with oil. Bake in a preheated 350 degree F. oven for 35 to 40 minutes. Remove from pan and sprinkle with confectioners' sugar. 1.00lg p 18083 Bread crumbs 1.00c a 18083 Shake with ice and strain into old-fashioned glass over ice cubes. A wedge of lime may be added. 18083 Onion powder 2.00ts c 18083 Dried minced celery 2.00ts d 18083 Poultry seasoning 2.00ts e Melt butter in a medium skillet. Add everything except cheese and cook until garlic is tender, about 4 minutes. Combine hot pasta, toss with cheese and serve. Makes 4 servings. Pasta suggestions: 3/4 lb Capellini, spaghettini or linguine. 18083 Cayenne 0.50ts h 18083 Salt 0.50ts i Preheat oven to 350 degrees Grease and flour three 9-inch cake pans of butter. Add eggs one at a time, beating well after each addition. Mix soda and salt into buttermilk until foamy. Add alternately with flour. Add 3 teaspoons flavoring. Pour into prepared pans and bake until done, 20 to 25 minutes. teaspoons flavoring. Add nuts. Spread on cooled cake. b 18084 Dried onion 4.00ts Combine all the ingredients in a mixing bowl and stir until thoroughly mixed. Pack into one or two glass jars with lids. Make up to two days ahead of time, or at least two hours before serving. Makes two cups. e 18084 Sage 0.50ts f 18085 Peaches - or papaya or mango 3.00c Preheat oven to 350F. In a medium saucepan, combine flour and powdered milk. Slowly add skim milk, stirring to blend. Cook over medium heat until sauce thickens, stirring constantly. Add salt, pepper, marjoram and thyme, set aside. In a large non-stick skillet over low heat, cook celery and mushrooms in 1 tablespoon broth until tender. Stir in rice, 1 cup broth, chicken and sauce. Pour into a shallow casserole. Sprinkle with parsley (and almonds). Bake, covered 35 minutes; remove lid and bake about 10 minutes longer or until bubbling. Serve immediately. Cal: 224, Fat: 2 g. 1.00c f 18085 Raisins - golden 0.50c g 18085 Ginger - fresh, minced 1.00tb h 18085 Clove galirc - minced 2.00 1 pn Sugar, pinch 1 pn Pepper In small saucepan of simmering water, poach tofu for 2 minutes; drain, chop coarsely and let cool. In blender, blend lemon juice, mustard, garlic, anchovy, salt, sugar and pepper. With blender running, gradually add tofu, cheese and oil. Transfer to small jar and refrigerate, covered, for up to 2 days. Makes 1/2 cup. Per T: about 30 calories; 1 g protein, 3 g fat; 1 g carbohydrate. 18086 - Peeled And Chopped 0.0 MARINADE: Combine chopped onion, chopped garlic, chopped parsley with the Tiger Sauce Worchestershire sauce, steak sauce and dry mustard. Mix well. Make slits into roast and rub sauce well into and over the roast (a baste- ing syringe works well to place suace into slits). Allow to sit in the refrigerator for 6 hours (or overnight). TOMATO SAUCE: Mix tomato paste and the brown sugar very well and set aside. Cook roast in a covered grill until the internal temperature of the roast is 170 degress. Brush with Tomato Sauce when done and serve. NOTE: Tiger Sauce is a brand name of sweetened hot sauce. n Sugar 1.00c g 18086 Golden Raisins 0.50c h 18086 Minced Fresh Ginger 1.00tb i 18086 Minced Cloves Garlic Preheat oven to 350. Grease and flour a 9 x 13 baking pan. Mix butter, oil, water and cocoa together in small sauce pan. Bring to boil. Add this mixture to flour and sugar and beat until smooth. Add eggs, baking soda, buttermilk and vanilla. Mix well. Pour into prepared baking pan. Bake 20 minutes. Prepare frosting while brownies are baking. Put all frosting ingredients in medium saucepan and heat. Do not boil. Frost immediately after removing from oven. Cut into squares when cool. from: _Cookiemania_ 00 b 18088 Lean ground beef 1.00lb a 18088 Dhal or dried split peas 0.50c b 18088 Cumin seed 1.00ts c 18088 In large bowl, blend oil and sugars on low until well mixed. Add vanilla. Beat in eggs, one at a time, blending well after each addition. Stir together dry ingredients and add to egg mixture until well blended. Stir in walnuts and carrots by hand. Pour batter into well greased and floured 10" tube pan or fluted pan. Bake at 350f for 50-60 minutes. Cool in pan, then top with powdered sugar or frosting of your choice. 8.00 g 1 pn Cloves 1 1/2 c Sugar Preheat oven to 350F. Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 min. or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. 6419 Boneless, skinless chicken 2.00 6419 Breast halves, cut into 0.00 6419 Thin strips. 0.00 --------Save these amounts of liquids generated during preparation---- * cut in 1/2 inch cubes. ** make into a thin paste. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. 6420 Pepper 1.00ts 6420 Cracker crumbs 0.50c 6420 Paprika 1.00ts 1 tb Fresh Dill; Chopped, OR Beat the cream cheese to a smooth consistency. Blend in the sour cream and add the remaining ingredients, blending well. Cover and chill. Just before serving, garnish with the egg which has been finely chopped. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips. 0.50ts 6421 Chicken breasts In a large punch bowl, combine sugar, lemon juice, white wine, champagne, soda water liqueur and grated pineapple. Mix together well. Put in a large block on ice and garnish with additional pineapple and other fresh fruits such as strawberries. let mixture chill and serve in small glasses. 6421 Whole green onions 2.00 6421 Dry sherry 2 tb Sugar; Granulated 1 tb Active Dry Yeast; Bulk 2 tb Butter NOTE: You can use Unbleached All-Purpose flour in this recipe and up to ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine 1 1/2 cups of the flour, the sugar, undissolved yeast and salt thoroughly in a large bowl. Heat the milk and butter together until very warm (115-125 degrees F. Gradually add to the dry ingredients and beat at medium speed on an electric mixer for 2 minutes, scraping the bowl occasionally. Add 1/2 cup of the flour and the cheese. Beat fir 2 minutes on high speed on the mixer, scraping the bowl occasionally. Stir in enough additional flour to make a stiff but light dough. Turn the dough out onto a lightly floured surface and knead until smooth and elastic, 5 to 8 minutes. Place in a greased bowl, turning once to grease the top. Cover with a dishtowel that has been soaked in hot water and then wrung out until almost dry. Let rise in a warm place until doubled in bulk, about 1 hour. Punch the dough down and turn out on a lightly floured surface and shape into a 20-inch rope. Place seam side down in a buttered 6 1/2 cup ring mold, pinching the ends together. Cover and let rise in warm place until nearly doubled in bulk, about 35 to 40 minutes. Bake in a preheated 350 degree F. oven for 25 to 30 minutes. Remove from the ring mold. NOTE: For a softer crust, brush with melted butter while still hot. Crust will become crisp when cool if you do not. maretto 1 ds Cayenne Pepper * The Extra Sharp Cheddar Cheese should be finely grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Stir the dry ingredients into a bowl and then cut in the butter to resemble cornmeal. Blend in the cheddar cheese with a fork until well blended. Mix in the remaining ingredients and shape into 1 1/2 to 2-inch rolls. Chill for 30 to 40 minutes in the refrigerator and then slice each roll into slices about 1/4-inch thick. Bake on an ungreased cookie sheet at 400 degrees F for about 10 minutes. Remove from cookie sheet and let cool. Store the cooled crackers in airtight containers in a cool place. They will keep for several weeks this way and if you freeze them, they will last indefinitely. apps 0.50fl c 11147 Amaretto 0.75fl d 11147 Cr 5 tb Butter 1 tb Lemon Juice; Fresh * Use a cooking apple such as Granny Smith's. Core, peel and thinly ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Make a high rim around the pie crust. Combine all the dry ingredients in the topping and cut in the butter until crumbly. Set aside. Toss the apples and lemon juice together and add the cheese, flour, and nutmeg, tossing and mixing well. Arrange the apples in the crust and sprinkle on the topping. Bake in a preheated 375 degree F. oven for 40 to 50 minutes. Serve warm with Vanilla Ice Cream if desired. d 11149 Beer 5.00fl a 11149 Ginger ale 5.00fl b 11150 Bailey's Irish cream 1.00fl a 2 tb Butter Preheat the oven to 325 degrees F. Place the dates and butter in a small bowl and pour the boiling water over them. Let stand for 5 minutes. Stir the dry ingredients together in a large bowl. Add the date mixture, egg, cheddar and nuts. Mix until just blended and spoon the mixture into a well greased 9 X 5-inch loaf pan. Let stand for 20 minutes. Bake for 50 to 60 minutes in the preheated oven or until a wooden pick inserted in the center of the loaf comes out clean. Turn out onto a rack and cool before slicing. NOTE: The flavor improves is the bread stands overnight before serving. 0.00 1696 left on 0.00 1696 Bamboo shoots 1.00cn 1696 Leaf spinach 0 1 tb Baking Powder Grease the bottoms of 12 muffin pan cups. Grate the cheese into a bowl, if not already grated and set aside. Sift the flour, baking powder and salt into a bowl. Cut in the shortening with a pastry blender or two knives, until the mixture resembles coarse corn meal. Make a well in the center of the mixture and add the milk all at once. Stir with a fork until the dough forms a ball. Gently form the dough into a ball and put on a lightly floured surface. Knead it lightly with the fingertips 10 or 15 times. Roll the dough into a 12 X 10-inch rectangle about 1/4-inch thick. Cut into 5 strips and spread with the softened butter. Sprinkle four strips with the grated cheddar cheese and stack the four on top of one another and top with the fifth strip. Cut into 12 equal pieces and place on end in the muffin cups. Brush the tops of the rolls with the melted butter. Bake at 450 degrees F. for 10 to 15 minutes or until the biscuits are golden brown. Serve hot with butter. Makes 1 dozen Cheddar Fans. 4.00c 1696 Piece of kombu (kelp), about 1.00 1696 3 inches square (optional) 0.00 1697 Shrimp; shelled & deveined 1.00lb 1697 Rice wi Dissolve sugar in warm water in large mixer bowl. Sprinkle in yeast. Let stand 10 minutes, then stir well. Stir in warm milk, butter and beaten egg. Combine 2 cups flour, cheese and salt. Stir well to blend. Add flour cheese mixture and beat with electric mixer on medium speed for 5 minutes. Add remaining flour, beating well with wooden spoon. Cover and let rise in warm place until doubled (about 45 minutes). Stir down and turn into two well greased 1 quart casseroles. Let rise until doubled (about 30 minutes). Bake at 375 degrees for 30-40 minutes. Remove from casseroles immediately and cool on wire racks. Makes 2 round loaves. sliced celery 0.75c 1697 Wood ears (black fungus) 3.00 1697 Soy sauce 0.50ts * Use the measurements for 4 servings and prepare as the recipe -------------------------------------------------------------------------- Prepare the basic meat loaf recipe except -- mix in half of the cheese and shape the mixture into a loaf in an ungreased baking pan 13 X 9 X 2-inches. Omit the catsup and bake as directed. Drain off the excess fat. Prepare the potatoes as directed on the package except -- stir in the remaining cheese. Spread the potatoes on the sides and top of the meat loaf. Sprinkle with the crumbled bacon and bake for an additional 10 minutes, or until the potatoes are lightly browned. Serve hot. 1698 Chopped shallots 3.00tb 1698 Cognac or other brandy 0.33c 1698 Chicken stock or canned low- 1.00c 1 tb Cornstarch * 20 Graham crackers, crushed, should give you this amount of crumbs. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well. Press into the bottom and up the sides of a 9-inch pie plate. FILLING: Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth. Gradually add 1/2 cup of sugar and the vanilla, blending well. Gently fold the stiffly beaten egg whites into the cream cheese mixture. Pour into the brown sugar pie crust. Bake at 325 degrees F. for 25 minutes or until the filling is set. Cool on a wire rack. Drain the cherries, reserving 1/2 cup of the juice. Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and cool slightly. Arrange the cherries over the cheese filling, then spoon the glaze over the cherries. Cover and chill for at least 1 hour in the refrigerator or until the glaze is set. Serve cold. 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18081 Shad With Sorrel 28900 Combine marinade ingredients. Place in glass bowl or dish that will hold chicken in single layer. Add chicken; let marinate a minimum of 4 hours, turning occasionally. May be left in fridge, covered overnight. Remove chicken from marinade. Grill chicken on barbecue, basting with marinade at intervals, or bake 30 to 45 minutes in 350 F degree oven or until cooked through. -1 -1.00 -1.00 -1.00 veg 18083 Shake In A Bag Chicken Chicken Spices Scald, then peel tomatoes; cook 15 minutes. Drain off half juice. Chop remaining vegetables; add tomatoes; simmer about 90 minutes. Tie spices in cloth bag. Add bag of spices and remaining ingredients to tomato mixture. Continue cooking 90 minutes. Remove bag of spices; seal mixture in hot, sterilized jars. Makes 6 pints. 28903 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 po * You can use one can of sweet green chiles or jalapenos that have been chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Mix the cheese, peppers, and mayonnaise, blending well. Spread on the cut surface of the French bread, which has been sliced in half horizontally. Bake at 350 degrees F for 20 to 30 minutes and cut into thick slices and serve hot. 28906 1 -1 6 tb Butter; Melted * Approximately 3 medium bananas should yield the 1 cup of mashed ------------------------------------------------------------------------- CRUST: Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter and sugar. Blend well. Press the crumb mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for about 10 minutes in the oven at 350 degrees F. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat the cream cheese, sugar and lemon juice together. Add the eggs, one at a time, beating well after each addition. Stir in the sour cream and the mashed bananas and blend well until very smooth. Pour the mixture into the prepared crust and bake for 1 hour. Cool in the oven, with the door propped open, until the cake is at room temperature. Chill until serving time. sou 18090 Sharon's Super Salsa Combine all ingredients and heat until sugar is dissolved and bubbly. 945 Lemon juice 0.50c 945 Lime juice 0.50c 945 Olive oil 0.25c 945 Salt * 1 cup finely chopped, cooked Chicken Breast (skinned before cooking) Cut a 1/2" thick slice from the side of each pepper, reserving slices; remove seeds. Place peppers in boiling water, boil 5 minutes. Drain, set aside. Coat a large skillet or wok with Pam; add sesame oil, and place over med heat until hot. Add garlic and gingerroot; stir fry 30 seconds. Add carrots and green onions; stir fry 2 minutes more. Remove from heat. Add chicken and remaining ingredients, stirring well. Spoon 3/4 cup mixture into each reserved pepper. Top with reserved pepper slices. Arrange peppers, cut side up, in a 10x6x2" baking dish. Cover and bake 350 deg F for 30 minutes or until thoroughly heated. PER SERVING: 231 calories, 16. 4 g protein, 6. 7 g fat, 25. 7 carbohydrates 98 g cholesterol, 3. 1 mg iron, 366 mg sodium, 37 mg calcium. 945 inch cubes 0.00 9 In large heatproof bowl set over hot water, melt chocolate with water, stirring until smooth. Remove from heat; let cool slightly. Whisk in egg whites and vanilla. Stir together sugar, flour, baking powder and salt; stir into chocolate batter just until combined. Pour into lightly greased 8 in. square cake pan. Bake in 350F oven for 20 to 25 minutes or until edges pull away from pan. Let cool on rack; dust with icing sugar. Per serving: about 110 calories, 2 g protein, 4 g fat, 19 g carbohydrate. 946 Diced onion 1.00c 946 Diced celery 1.00c 946 Can or jar of pimento, 1.00sm 946 chopped 0.00 1 tb Brandy Mix the raisins and brandy (making sure all the raisins are coated) and let soak for 15 minutes. In another bowl, beat the cream cheese and whipping cream until well blended and smooth. Add the vanilla, mixing well. Blend in the brown sugar and cinnamon. Mix in the "slushed" raisins and chocolate chips, blending well. Garnish with a light dusting of cinnamon. Serve at room temperature. Makes about 3 3/4 cups of dip. SUGGESTED DIPPERS: Graham Crackers, Honeydew Melon, Strawberries, Peaches, Dried Fruit, Pound Cake Cubes Carrots, diced into small 2.00lg 946 pieces 0.00 946 DRESSING: 0.00 946 White sugar 1.00c 1 x FLAKY PASTRY PIE DOUGH 2 1/2 c all purpose flour FLAKY PASTRY PIE DOUGH In large bowl combine the flour and salt, cut in shortening until the mixture resembles coarse meal with some pieces of shortening the size of corn kernels still visible. Sprinkle 5 tablespoons of the ice water over the mixture, tossing to moisten evenly. Gather the dough into a ball adding up to 1 tablespoon more ice water if the dough is to dry. Divide the dough in half and pat each piece into a 6 inch disk. Wrap separately in plastic warp and refrigerate for at least 30 minutes. When dough is cold, roll out one piece on floured surface and fit into pie plate. With other piece of dough roll out and cut leaf patterns making light vein like designs. Fit onto pie plate and freeze. Pre bake at 350 degrees until golden. CHOCOLATE FILLING Simmer heavy cream with scraped vanilla bean, add melted chocolate and 1.00ts m 18090 Salt * 8 oz packages, or 24 oz total Preheat oven to 450 degrees sour cream and 2 teaspoons vanilla in large mixer bowl; beat on medium speed until smooth. Add flour, 1 tablespoon at a time, blending well. Add eggs; beat well. In a small bowl, combine cocoa and 1/4 cup sugar. Add oil, 1/2 teaspoon vanilla and 1-1/2 cups of the cream cheese mixture; mix until well blended. Aternately spoon plain and chocolate mixtures into prepared crust, ending with dollops of the chocolate on top; gently swirl with knife or spatula for a marbled effect. Bake at 450 degrees for 10 minutes; without opening oven door, lower temperature to 250 degrees and continue cooking for 30 minutes more. Without opening oven door, turn off heat and let cheesecake sit in oven for 30 minutes. Remove from oven and loosen sides with knife. Let cool and chill. f 18091 Of Pepper 1.00ds g Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. 4.00ts e 18092 Buttermilk 0.50c * Sauerkraut should be rinsed and drained thoroughly and then chopped coarsely. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, cocoa, baking powder, baking soda and salt; set aside. Cream together the butter and sugar in a bowl until light and fluffy, using an electric mixer set at medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Add dry ingredients alternately with water to creamed mixture, beating well after each addition. Stir in sauerkraut. Spread batter in greased 13 x 9 x 2-inch bakeing pan. Bake in a preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Frost with Creamy Chocolate Frosting. Cut into squares. CREAMY CHOCOLATE FROSTING: Melt chocolate in a custard cup in hot water. Cool slightly. Combine chocolate, cream cheese, milk, confectioners' sugar, salt, and vanilla in a bowl. Beat with an electric mixer at high speed until smooth and creamy. NOTE: This is one of those dishes that sound absolutely horrible, but tastes great. It is also one of those recipes that is a classic but you can never find in most cookbooks. I have fooled my kids with this as well as seen it done on TV. Everyone thinks that the sauerkraut is coconut. So be sure to rinse and drain the sauerkraut several times when you make this recipe. g 18094 Sherry vinegar 2.00tb Sift the flour, sugar, cocoa, baking soda, and salt together into a mixing bowl. Make 3 wells in the dry ingredients. Pour vanilla into 1 well; vinegar into 1 well and melted butter into the third. Pour water over all. Beat with a wooden spoon until well blended. Pour batter into a greased 9-inch square baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Frost with Mocha Chocolate Frosting. Cut into squares. MOCHA CHOCOLATE FROSTING: Combine confectioners' sugar, cocoa, softened butter, coffee, and vanilla in a mixing bowl. Beat, with an electric mixer set at medium speed, until smooth. NOTE; This recipe came from a very old church cookbook that the woman found and is typical of many of the recipes of the 1800's. The vinegar was used to keep the cake from spoiling. Try this and I think that you will like it. a 21567 -size red bell pepper; 1.00md Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, fruit juices, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in peels. Chill, stirring occasionally, till mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form. Gradually add 1/3 cup sugar, beating to stiff peaks; fold in gelatin mixture. Pile into cooled baked pastry shell. Chill till firm. Trim with whipped cream and thin orange slices cut in fourths. 21568 Durum semolina 1.00c 000002 21568 Sesame oil 1.00tb 000003 21568 To 1/3 water, if and as 0.25c 000004 21568 Needed Fill machine with cold water up to water level for desired number of cups. Do not cover safety valve hole with water. Fill brew basket to rim with coffee. For 9 cups, remove the reducer from the brew basket and fill entire basket. For 3 or 6 cups, use the reducer as follows: long stem facing down for 3 cups; short stem facing down for 6 cups. Clean off excess grounds from brew basket rim and o-ring. Close and tighten down knob as far as possible. Close steam valve. Place machine on high heat and put a carafe under valve to catch coffee. Coffee will begin to drip out slowly after 3-10 minutes, and appear very dark. As brewing process continues, stream will become strong and steady, and coffee will lighten. When coffee stops and becomes noisy, close coffee valve and remove carafe. If you are making cappuccino, close valve and let steam build up. Put cream or milk in cup and open steam valve to froth. c 21569 Salt & pepper Combine butter or margarine, mushrooms, onion, celery, carrots, and water in a medium-size frying pan. Heat to boiling, cover and cook 10 minutes or until vegetables are crispy tender. Combine ground beef, flour, salt, seasoned salt, fines herbes, soy sauce, and cooked vegetable mixture in a large bowl. Mix lightly, until well-blended. Shape into a rectangular loaf, 8 X 6, in a greased jelly-roll pan. Bake in moderate over (350 degrees) for 1 hour, or until crusty-brown. Sprinkle with chopped parsley before serving, if you wish. 8.00oz d 21570 Garlic cloves crushed 2.00ea e 21570 Shrimp,shelled deveined,chp 8.00oz f 21570 Italian parsley 2.00T g 2 Segment and seed oranges, removing all membranes. Grind cranberries and oranges together. Add sugar and nuts. Mix well and refrigerate to chill. May be served immediately, but taste is improved if allowed to blend one day. Will keep approximately 2 weeks if kept refrigerated in glass container. Nicholas J. Constantine mber; peeled and seeded 1.00md k 18094 Tabasco sauce (or more) 2 Calories per serving: 290 Fat grams per serving: 35 Approx. Cook Time: 1:00 Cholesterol per serving: 18 Saute onions, garlic, bell pepper and celery in butter until limp. Add tomato sauce, crawfish and parsley. Cook slowly for 10 minutes. Turn off heat. Add bread crumbs, salt, pepper, egg and milk then mix well. Bake 35 to 40 minutes in 350 degree oven. If you don't care for the delicious mud bugs you may substitute shrimp. 18094 Salt and pepper; as desired Sift the cake flour, baking soda, and salt together and set aside. Combine cream cheese, 1/2 c shortening and vanilla in a large mixing bowl. Beat, with an electric mixer set on high, until light and fluffy. Add confectioners' sugar alternately with hot water and chocolate (melted and cooled to room temperature) to cream cheese mixture, beating well after each addition. Blend until smooth. Remove 2 cups of the chocolate mixture and cover with plastic wrap. Reserve for frosting. Blend 1/4 cup shortening into remaining chocolate mixture. Add eggs, one at a time, beating well after each addition. Add dry ingredients alternately with 1/4 cup of milk, beating well after each addition. Spread batter in 2 greased and waxed paper lined 9-inch round cake pans. Bake in preheated 350 degree F. oven for 35 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. Blend 1 T milk into the reserved chocolate mixture for frosting. Place one layer on serving plate and spread with frosting. Top with second layer and frost sides and top with remaining frosting. Meat stock or milk 0.25pt g 18095 Salt and pepper to taste 0.00 h 18095 Milk 0.00 i 18096 Add enough cream to cream cheese to thin. Season to taste. Gamble Mann a 18096 To lg whole chicken 1.00 Pie crusts b 18096 Sprigs parsley 2.00 Salt and pepper to taste c 18096 Onion, chopped (save the 1.00 d Chop nuts very finely in food grinder or food processor (a salad shooter works great, put through twice. ) Should have 1 cup of ground nuts. Cookies should also be chopped very finely. Combine crumbs, chopped nuts and sugar, and mix thoroughly; drizzle with melted butter and mix lightly. Press onto bottom and 1 1/2 inches up side of springform pan. Note 1: Requires about 25 vanilla wafers to make 3/4 cups crumbs. Note 2: Any type of dry, unfilled, unfrosted cookies may be used for the Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, combine the butter, sugar, and the egg yolks. Beat until foamy, then add the cornstarch, milk, rum, cheese, lemon rind and raisins blending well. Beat the egg whites until they from soft peaks, then gently fold them into the cheese mixture. Pour the mixture into the prepared crust and bake for 50 minutes, or until the edges are golden brown. Cool and serve at room temperature. Preheat oven 375F. Grease and flour a 9 in. tart or pie pan. In a mixing bowl, combine flour, 2 T sugar and baking powder. With a pastry blender or 2 knives, cut in 1 1/2 T margarine. Add egg whites, milk and vanilla; beat until smooth. Batter will be stiff. Spoon into prepared pan and spread batter to fit pan. Arrange apple slices, overlapping, in 2 concentric circles to cover batter. In a small bowl, combine 3 T sugar and cinnamon; sprinkle over apple slices. Dot with 1/2 T margarine. Bake 30 min. Cool 10 min before serving. Cal: 183; Fat: 2 g. epper to taste 0.00 q 18096 *-----Cream Sauce:* 0.00 r 18096 Butter 0.50c s 18096 Flour 0.25c juice over peach slices in large bowl. Mix 1 1/4 cup sugar with the salt, nutmeg, cinamon and flour. Add to peaches. Toss until evenly coated. Spread in 1 1/2 quart baking dish. Dot with butter. Roll out pastry to to cover dish with 1 1/2 inch overhang. Press pastry to edge of dish and flute edge. Cut 3 vents in top. Sprinkle with remaining sugar. Bake 10 minutes at 450 degrees, then reduce heat to 350 degrees and bake 30 minutes more. Serve with whipped cream. Makes 1 pie Preheat oven to 450 degrees Prep. time: 1 hour x 18096 Sherry 0.12c y 18096 Pastry for 2 single 9-inch 0.00 z 18096 Pie crusts 0.00 { 18096 Salt and pepper to taste In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. mix ( 2 NOTE: Use an 8-inch tart pan in this recipe. Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the egg yolks and 1/4 cup of the confectioners' sugar until well blended -- about 5 minutes. Beat in the cheese, cream, flour, lemon juice, lemon rind and raisins. Beat the egg whites until frothy, then gradually add the remaining confectioners' sugar and continue to beat until the whites form stiff peaks. Fold the egg whites into the cheese mixture. Pour the cheese mixture into the prepared crust and bake for 45 minutes. Cool to room temperature, then chill before serving. 18098 -inch-wide strips 0.00 b 18098 Chicken livers, cut in 1.00lb c 18098 -halves 0.00 d 18098 Salt & Preheat oven to 350F. Place 1 cup sugar in food processor; blend 30 sec. (or use fruit sugar). Add to softened butter and cream mixture until very fluffy. Combine flour and rice flour. Beat into batter in small portions. Turn batter out onto a lightly floured surface. Knead until smooth, adding up to 1/2 c more all-purpose flour, if needed. Press into a 15 x 9 jelly roll pan. Score into bars with a sharp knife. Prick surface with fork. Sprinkle with remaining 2 T sugar. Bake 10 minutes then lower heat to 300F and bake until golden, about 30 to 40 minutes. Cut along scored lines, cool and store in air tight container. (Good recipe from Toronto Star, very fast. ) nd soup mix; continue cooking and stirring until gravy thickens ans boils 5 minutes. Line bottom ans sides of a buttered deep 6-cup baking dish with 3 cups of the mashed potatoes. Spoon in sausage and gravy; spoon remining potatoes in mounds over top; sprinkle with crumbled wafers. Bake in moderate oven ( 350 degrees F. Sift the flour, baking powder, cinnamon and cloves together; set aside. Combine chocolate and coffee in small saucepan. Cook over low heat until the chocolate is melted, stirring constantly. Remove from heat and cool to room temperature. Cream the butter and sugar together in a mixing bowl, until they are light and fluffy. Use an electric mixer set on medium speed. Add eggs, one at a time, beating well after each addition. Beat in vanilla and chocolate mixture. Add dry ingredients alternately with milk to the creamed mixture, beating well after each addition. Pour batter into 2 greased and waxed paper-lined 8-inch cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble the cake, place one cake layer on serving plate. Spread with Cinnamon Whipped Cream. Top with second cake layer. Frost sides and top with remaining Cinnamon Whipped Cream. Refrigerate until serving time. CINNAMON WHIPPED CREAM: Chill large mixing bowl and beaters. Combine cream, sugar, vanilla, and cinnamon and beat with an electric mixer set at high speed until soft peaks form and mixture is thick enough to spread. DO NOT overbeat or you will have butter instead of whipped cream. NOTE: The original recipe came from a GI who found it in Egypt when he was stationed there. Hence the name. The whipped cream frosting was added later but really adds to the recipe. 0.00 * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. l pepper, zucc * DO NOT use margarine in this recipe. -------------------------------------------------------------------------- CRUST: Sift together the flour, salt and sugar into a medium-sized mixing bowl. Add the butter to the flour all at once. Mix together until well blended. Then add the shortening and continue to blend by cutting it into the flour mixture. The mixture will begin to look like crumbs or small pebbles. It will have the texture of oatmeal. Sprinkle the water over the dough, distributing it evenly throughout. The dough will be come sticky and cling together. Gather it into a ball and wrap it in plastic wrap. Chill for at least 30 minutes. Preheat the oven to 450 degrees F. When the pastry has chilled, roll it out on a pastry board to a thickness of 1/8-inch. The easiest way is to roll the dough between 2 sheets of waxed paper. Roll the dough up onto the rolling pin and transfer it to a 9-inch pie tin. Gently press it into the tin without stretching it. Use the excess pastry to make flutes or cut away the excess with a sharp knife or scissors. Prick the bottom of the pastry shell thoroughly to prevent trapped air from bubbling the dough. Butter a sheet of aluminum foil and place the foil down into the shell. Weight it down with weights or beans to keep the crust from lifting up. Bake the crust for 7 to 10 minutes then remove the weight and the foil. Return the crust to the oven and continue baking for another 8 to 10 minutes or until the crust is lightly browned. If you have difficulty rolling out the dough, do not reroll it; just patch the tears or holes. Rerolling will make the pastry tough. FILLING: Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a small saucepan, gently heat the cream and the sherry until steamy, do not allow it to scorch. In a mixing bowl, beat together the eggs, egg yolks, sugar, rosewater, and the spices until frothy -- about 5 minutes. In a large mixing bowl, beat the cottage cheese until it is smooth then add the egg mixture and blend well. Add the hot cream and sherry slowly to the cheese mixture and beat until well blended. Stir in the currants and pour the mixture into the prepared crust. Bake for about 30 minutes, then allow to cool. Chill and sprinkle with cinnamon. 003275 0000003275 0000003275 0000003275 0000003275 0000003275 0000003275 0000003275 0000003275 0000003276 0000003276 0000003276 0000003234 Combine all ingredients in large saucepan. Bring to a boil, stirring until all dissolved, then boil without stirring until the mixture is dark golden. Test by spooning a few drops into a cup of cold water. The toffee is done when it hardens at once into a crisp ball. Take off heat and pour into a flat oiled pan to make a layer about 1/2 inch thick. When toffee is tepid, score into squares, and when cool break with a hammer and store in an airtight container. Makes about 1. 5 pounds. Thomas H. Morton 0003279 0000003279 0000003279 0000003279 0000003279 0000003280 0000003280 0000003280 0000003280 0000003280 0000003280 0000003280 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003281 0000003234 Place grated vegetables in non aluminium bowl. Sprinkle on salt. Mix well, cover and let stand for 12 hours. Rinse well by running cold water over vegetable mixture in colander. Drain thoroughly. Place vinegar, sugar, and spices in heavy saucepan over medium heat. Bring to a boil. Lower heat and cook for about 15 minutes, or until mixture begins to thicken. Immediately add vegetable mixture and cook for 30 minutes. Remove from heat. Pour into hot sterilized jars. Vacuum seal. Makes: 8 1/2 pint jars. 000003284 0000003284 0000003284 0000003284 0000003284 0000003284 0000003284 0000003284 0000003284 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003285 0000003286 0000003286 0000003286 0000003286 0000003286 0000003286 0000003234 Tomatoes: Peeled, cored, seeded, and chopped, very ripe. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and cook for 20 minutes. Pour into sterilized containers and freeze. Makes: 6 pint jars. 0000003287 0000003287 0000003287 0000003287 0000003287 0000003287 0000003288 0000003288 0000003288 0000003288 0000003288 0000003288 0000003288 0000003288 Mix all ingredients together. Shape mixture into 6 patties, each about 3/4-inch thick. Broil or grill patties, 4-inches from the heat, turning once, until the desired doneness is reached, about 10 to 15 minutes. 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003291 0000003292 0000003292 0000003292 0000003234 * Use Sweet Cream Butter In this recipe. ** Note: This recipe can vary depending on the type of pan you use. -------------------------------------------------------------------------- Butter the baking dish, pie pan, or springform pan until generously coated. Sprinkle the crumbs as needed into the pan, then turn the pan around and shake gently, distributing the crumbs along the sides as well. The crumbs should completely coat the inside of the pan. Chill briefly to set the crumbs and then fill with the desired filling. CAKE: Preheat the oven to 325 degrees F. Sift together the flour and baking powder and set aside. Press the cottage cheese through a sieve. In a large mixing bowl, beat the eggs and the sugar until they are frothy. Add the spices and fruit rinds. Add the cottage cheese and blend all the ingredients well. Stir in the butter, then add the dry mixture, mixing well. Pour the mixture into the prepared crust and bake for 1 hour. NOTE: Again this is more like a quick bread, and you can increase the sugar if you like as this is not particularly sweet. d 18101 Sugar 0.50ts e 18102 9-inch pie shell 1.00 a 18102 Flour 1.50c b 1810 Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. Chocolate chips 2.00pk a 18103 Butterscotch chips 2.00pk b 18103 Shoestring Potatoes (large) 1.00cn c Pre heat oven 425 degrees f Wisk eggs in large bowl. Wisk sugar, flour until smooth. Set aside. Cut rhubarb, fold into egg mixture. Put in pie shell. Bake 15 minutes, remove and reduce heat to 350 degrees. Apply topping and bake for 40 minutes. 18104 Baking soda 0.50ts b 18104 Hot water 0.25c Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. Mrs. Harold T. Cook ZESTY CHUTNEY BREASTS --------- 0.00/4 Curry Powder e 18106 Butter 1.00 1/4 START WITH --------- f 18106 Orange Juice 0.25 AND ADD --------- g 18106 Mango chutney * Egg yolks must be beaten into the cake one at a time so keep the yolks seperated from each other. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: To prepare cake, cream butter and sugar until very light and fluffy, about 5 minutes. Beat in egg yolks, one at a time. Mix in lemon rind and 2 T rum. Sift baking powder and flour together. Gently mix into the butter mixture. Beat egg whites until stiff but not dry. Gently fold the egg whites into the batter. Pour into a well-greased 10-inch tube pan. Bake in a preheated 325 degree F. oven for about 60 minutes or until the cake tests done. Cool cake in pan for 10 minutes adn then turn out on wire rack to cool completely. Slice cake crosswise into 3 layers. Pour about 2 T of rum over each layer. Butter-Cream Filling: For butter-cream filling, boil sugar and water to 238 degrees F. (soft ball stage). Beat egg yolks until very light and fluffy, 5 to 10 minutes. While still beating the egg yolks, add the sugar syrup in a thin stream. Beat 5 minutes more, until very thick and doupled in bulk. Slowly beat in the rum. Beat the butter in a small bowl until soft and light. Beat butter into the egg mixture a little at a time. Continue beating until thick. Chill until mixture can be spread. If mixture is too soft, beat in additional butter. PRALINE TOPPING: While butter-cream is cooking, spread 2 T butter thickly in a 9 X 13-inch baking pan for praline topping. Then in a 1-quart saucepan, boil sugar an water to 238 degrees F. (soft ball stage). Stir in almonds; cook until mixture reaches 310 degrees F. or until syrup carmelizes. Pour syrup into prepared baking pan. When cool, break up praline and grind it in a blender for a few seconds. APRICOT GLAZE: Finally heat jam and press through a strainer or sieve to make apricot glaze. CAKE ASSEMBLY: To assemble cake, place bottom layer of cake on cake plate and spread with half of the butter cream. Repeat with second layer. Place third layer on top. Spread top and sides of cake with apricot glaze. Press praline powder onto glaze. Any remianing butter cream can be used to decorate the top of the cake. , soy sauce and sugar and toss to coat mushrooms. 7239 Cheese 0.00 7239 Avocado, sliced (optional) 1.00 7239 Hard- NOTE: IF YOU ARE ON A DIET AND HAVE TO ASK HOW MANY CALORIES ARE IN THIS * Use the Soft Double Creme French Cheese in this recipe. -------------------------------------------------------------------------- Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese and the double creme, then add the sugar and flour and beat until thoroughly blended. Stir in the egg yolks, sour cream, heavy cream and vanilla. Beat the egg whites until they are frothy, then gradually add the confectioners' sugar and beat until the whites form stiff peaks. Fold the whites into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes, or until the center is firm. Cool to room temperature, then chill before serving. nd marnier liqueur 6.00tb 7241 Butter 4.00tb Cut meat into 3/4" cubes. Mixwith 2 cloves garlic, 1/2 tsp pepper,1/2 tsp sugar and 1 tbsp oil. Let meat stand in marinade for 1 hour. Cut onion lengthwise into very thin strips. Marinate onion in vinegar, 1/4 tsp salt, 1 tsp sugar, 1/4 tsp pepper and 2 tbsp oil. Rinse watercress, drain well and arrange on a platter. Heat 2 tbsp oil over high heat. Add a pinch of sugar and the remaining garlic. Fry until fragrant. Add meat and stir fry for 2 minutes, until just cooked. Top watercress with meat, then onion mixture. e flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350 F until firm. 7241 Thin slices gruyere cheese 4.00 7242 Eggs 5.00 Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1 1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. den on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. 7242 Toasted 0.00 7243 Dark brn. sugar; firmly pkd. 0.50c Place kumquats, oranges, and water in glass bowl. Cover and let stand in a cool place for 12 hours. Pour into medium saucepan and bring to a full, rolling boil over high heat. Cook for about 15 minutes, stirring frequently. Remove from heat and stir in lemon and Grand Marnier. Measure this mixture and add equal amount of sugar. Again bring to a boil and cook, stirring frequently, for about 30 minutes. When mixture begins to gel, remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. From: Gourmet Preserves, Judith Choate Shepherd's Pie #5 Shepherd's Pie With Chicken And Fresh Tarragon Shepherdess Pie Sherbert Ice Cream Sherbet Dessert Sherried Cheddar Cheese Dip 1 tb Fresh Dill; Chopped, OR Crush the garlic with a garlic press and beat into the cream cheese until the mixture is smooth. Blend in the sour cream. Mix in the onion, spices, and dill, blending well. Fold in the cheddar cheese and nuts. May be served at room temperature or chilled. Makes about 2 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Celery, Radishes, String Beans Prawn & Vegetable Stir Fry Pumpkin Seed Sal Place bratwursts, beer, onion, peppercorns, and cloves in a 3-quart saucepan. Simmer for 20 minutes. Drain. Grill bratwursts 2 to 5 inches from charcoal about 10 minutes, until browned. Sprinkle with water to form a crisp skin. Serve in hard rolls with Dusseldorf-style mustard. Shira-Ae (tofu & Sesame-Seed Dressing W/ Vegetables) Shirley's Nut Bread Shirred Eggs Combine the seasoning mix ingredients in a small bowl and set aside. Melt the fat and butter in a large skillet over medium heat. When almost melted, add the onions, celery, and garlic; saute 5 minutes, stirring occasionally. Stir in the seasoning mix and cook 5 minutes more, stirring occasionally. Add the stock and pan drippings; bring to a boil over high heat and boil rapidly until liquid reduces to about 1 quart, about 25 minutes. Then crumble the gingersnaps into the stock mixture and whisk with a metal whisk until they are dissolved. Continue cooking 10 minutes, whisking frequently and making sure the gingersnaps are thoroughly dissolved. During this time, taste the gravy; if the ginger flavour is not pronounced,m add the 1 tablespoon brown sugar and the 1 teaspoon ginger or add both to taste. Strain the gravy. Makes 2-1/2 to 3 cups. From Paul Prudhomme's "Louisiana Kitchen" Shortbread Crust Line a deep 9 inch pie plate with pastry. Flute edges and brush bottom of pastry with beaten egg. Refridgerate. To prepare filling, combine sugar, salt, flour, cinnamon, ginger,cloves, allspice and nutmeg. Stir in beaten eggs. Combine pumpkin (2 cups) and milk. Add to filling mixture. Chill well. Add brandy or rum to filling; pour into pie shell. Bake at 450 degrees F for 10 minutes, lower heat setting to 400 degrees F and bake for 1/2 hour Pumpkin Seed Sal * Seed and quarter the orange but DO NOT peel. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine all of the ingredients in a food processor or blender and process to a chunky consistency. Cover and chill. Makes about 4 1/2 cups of dip. SUGGESTED DIPPERS: Ladyfingers, Plum Wafers, Pineapple, Ham, Chicken Drumettes, Celery A Shredded Wheat Bread Shredded Yellow Squash Thoroughly grease a 1 1/2-quart casserole dish. Place the cheddar in a small bowl and set aside. Scald the milk in the top of a double boiler. Meanwhile beat the egg yolks until thick and lemon-colored then set them aside. When the milk is scalded, add the corn meal very gradually, stirring constantly. Stir until the mixture thickens and becomes smooth. Remove the top of the double boiler from the simmering water and gradually add the beaten egg yolks, stirring constantly. Mix in the grated cheese, butter, sugar and salt. Beat the egg whites, in a small bowl, until round peaks are formed. Gently spread the beaten egg whites over the corn meal mixture then carefully fold together until just blended. Turn the mixture into the greased casserole dish. Bake at 375 degrees F. for 35 to 40 minutes or until a wooden pick or cake tester comes out clean when inserted in the center of the dish. Serve piping hot with butter and maple syrup or honey. 6.00 2 tb Cornstarch 2 tb Water 1 tb Butter Or Margarine * Use the small curd type of creamed cottage cheese for this recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the undrained pineapple, 1/2 cup of sugar, cornstarch and water in a small saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. Remove from the heat and cool to room temperature. Combine the 2/3 cup of sugar and butter in a bowl, beating, using an electric mixer set on medium speed, until well blended. Add the flour, cottage cheese, vanilla, and salt, beating until smooth. Add the eggs, one at a time, beating well after each addition. Blend in the milk. Pour the pineapple mixture into the unbaked pie shell and then gradually pour the cottage cheese mixture over the pineapple layer, being careful not to disturb the first layer. Bake at 450 degrees F. for 15 minutes, then reduce the temperature to 325 Degrees F. and bake for 45 minutes more, or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack and serve at room temperature. 1699 White Pepper 0.12ts 1699 Dry Sherry. 1.00tb 1700 Cooked long-grain rice, inch springform pan. Bake at 350 degrees for 8 to 10 minutes; cool and fill. preferably cold 0.00 1700 Peanut or vegetable oil 3.00tb 1700 Salt 0.50ts 1700 Shrimp paste, or more (opt.) * See Recipe 12. ** You can substitute 1 fresh clove of garlic, minced, or 1/8 t of *** Wash and trim the mushrooms and then slice them. **** Thinly slice the zucchini. There should be about 4 cups of the ***** Cut each tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Melt the margarine in a large skillet. Add the garlic, thyme leaves, mushrooms, and zucchini; cook over medium-high heat for about 5 minutes, stirring occasionally. Add the cooked meatballs; cover and simmer, stirring occasionally, until the vegetables are tender, about 10 minutes. Sprinkle with the salt and cheese. Add the tomato wedges, cover and heat for 2 to 3 minutes. 0.50c 1700 Chinese barbecued pork 0.50c 1700 cut in Combine ingredients. Allow meat to marinate in shallow glass dish for 4 hours in refrigerator. Baste with marinade during broiling or barbequing. 0.50c 1700 cut into 1/4-inch pieces 0.00 1700 Fresh or frozen peas 0.50c 1700 Sauce: Blend thoroughly sour cream, yogurt, lemon juice and sugar. Salad: Peel onions and cut into thin slices. Peel and quarter apples, remove cores and but into thin wedges. Blend onions and apples with sauce. In a dish arrange herring and apple-onion mixture in layers. Cover tightly and marinate in refrigerator for 5 hours. Sprinkle with dill before serving. ells and beans together. Serve at once. h 12159 -green tops * You can make a decorative design on the top of the cake by quartering the candied Pineapple Slices and using the whole almonds, if desired. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Preheat the oven to 300 degrees F. and grease and flour a 10-inch tube pan; set aside. In a large bowl, beat the butter and brown sugar with an electric mixer on medium, until well blended. Add the eggs, one at a time, beating well after each addition. Beat in the cheddar cheese. Sift the flour, baking soda, salt, cinnamon and cloves into a medium bowl. In another medium bowl, combine the dates, pecans, cherries and raisins. Add 2 Tbls of the flour mixture, tossing lightly to coat the fruit and nuts. Alternately beat the remaining flour mixture and milk into the butter mixture until well blended. Stir in the floured fruit mixture by hand until distributed throughout the batter. Turn into the prepared pan. Bake for 2 to 2 1/2 hours in the preheated oven until the cakes shrinks from the side of the pan and the top springs back when lightly pressed. Cool for 15 minutes in the pan on a wire rack then remove from the pan. Cool completely on the wire rack. When cool, store in a container with a tight lid for up to 6 weeks. To serve, cut into thin slices. 2.00lg g 12161 Each chopped fresh cilantro 1.00tb h 12 Preheat oven to 500F. Lightly spray cookie sheet with vegetable cooking spray. Slice unpeeled baking potato into very thin slices. In bowl, toss potatoe slices with dressing until evenly coated. Arrange potatoes in single layer on cookie sheet. Bake about 20 min. or until lightly browned on both sides, turning once after 10 min. by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master 2.00sm l Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. and garnish, if desired. Yield: 2 quarts. Note: Bisque may be prepared a day ahead, except for adding shrimp. Reheat bisque over low heat, stirring often. Stir in shrimp as directed above. Candy Stevens Smith of Texas, in November, 1994 "Southern Living". Typos by Jeff Pruett. b * Lightly beat the egg yolks. ** Use only as much cold water as needed. (3 to 4 TBLS) -------------------------------------------------------------------------- Sift together the flour and baking powder, set aside. Cream the butter in a large mixing bowl, then add the egg yolks, salt, and lemon juice, mixing well. Add the dry mixture, then using your fingers, work the dough into a smooth consistency. Add the cold water as necessary to work the dough. Roll the dough out on a flat surface to a thickness of 1/4-inch. Cut the dough to fit the greased bottom of a 9-inch springform pan and place the dough in the bottom. Use the excess to line the sides of the pan. Chill. CHEESECAKE: Preheat the oven to 450 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat 3 eggs and the sugar until well blended. Add the cottage cheese and beat, then stir in the lemon rind and the sour cream. Separate the remaining egg, saving the yolk for another recipe, and brush the crust with the white. Combine the pineapple and raisins in a bowl, then spread the mixture evenly on the prepared crust. Pour the cheese mixture on the top of the fruit mixture. Bake for 10 minutes at 450 degrees F. then reduce the oven to 350 degrees F. and bake for about another 35 minutes. Cool to room temperature, then chill. Serve chilled. f 18108 (8-oz.) can tomato sauce 1.00 g 18 * See Recipe 12. ** You can substitute a mixture of 3/4 cup of water, 1 tsp of instant -------------------------------------------------------------------------- Prepare the basic meatballs and set aside. Heat the oil in a large skillet. Add the onions and cook and stir until they are tender. Add the cooked meatballs, 3/4 cup of water, the wine, caraway seed, paprika, marjoram leaves and salt. Heat to boiling then reduce the heat and cover. Simmer for about 30 minutes, stirring occasionally. Mix 1/4 cup of water and the flour, stir into the sauce mixture. Heat to boiling, stirring carefully. Boil and stir for 1 minute. NOTE: Serve with either boiled potatoes or noodles for a great main dish. m 18110 1.00 12 Clams a 18110 0.00 Mussels b Micro-cook carrot, onion, and 2 T water, covered, on 100% power about 1 1/2 minutes or till tender; drain. Stir in egg, bread crumbs, oregano, 1/4 t salt and a dash of freshly ground pepper. Add pork; mix well. Shape into two individual loaves. Place in a shallow baking dish. Micro-cook, loosely covered, on 100% power for 4 to 5 minutes or till no longer pink, giving the dis a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 45 seconds to 1 1/2 minutes, or till cheese is melted. Server hot. 1.00 Papaya Chutney, optional g 18110 Uncooked long grain rice 1.50c -(See RECIPE) h 18110 Jalapeno peppers 2.00 CONDIMENTS --------- i 18110 - seeded and finely minced 0.00 Combine butter and oil in large frypan and heat. Add onions and saute' for one minute. Add carrots, celery, mushrooms and parsley; cook, stirring frequently for 5 min. Crumble in ground beef and cook, stirring frequently until lightly browned. Sprinkle flour over the ground beef and stir until well blended. Stir in puree. Add wine gradually, stirring constantly. Add the broth and season with spices as desired. Simmer, stirring occasionally, for about 1 hour or until thickened. Serve with pasta. Each serving is about 1 cup of sauce. 18110 Ground cumin 0.25ts o 18110 Chopped fresh dill; -=OR=- 2.00tb p 18110 -Dried dill 1.00tb q 18110 Chicken breast meat 2.00lb SAUCE: In a heavy saucepan cook the onion and the garlic in the oil over low heat, stirring, for 2 minutes, add the parsley, the basil, the tomatoes, the tomato paste, the stock, the wine, the sugar, the romano, the salt and the oregano, and simmer the sauce, stirring occasionally, for 30 minutes. MEATBALLS: In a bowl combine well the bread, squeezed, the chuck, the eggs, the romano, the parsley, the garlic, the oregano, the salt, and the pepper and form the mixture into 10 meatballs. In a large skillet brown the meatballs in the oil over high heat, turning them often. Transfer the meatballs to the sauce with a slotted spoon and simmer the mixture, stirring occasionally, for 30 minutes. The dish improves in flavour if it is cooled and chilled, covered, overnight or up to 2 days. x 18110 - peeled and deveined 0.00 y 18110 Clams * Ground beef should only be ground once and be the leanest you can get. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a frypan saute onions and mushrooms in vegetable oil until soft. Add ground beef; saute mixture 3 to 4 minutes. Stir in broth; bring to a simmer. Add 1/2 t nutmeg, worcestershire sauce, 1/2 t salt, and 1/4 t pepper. Peel the potatoes and boil them in salted water until tender, about 30 minutes. Drain and put through a food mill or grinder. Beat in 2 T butter, 1/2 t salt, 1/4 t pepper. Adjust seasonings to taste. Beat in eggs and remaining nutmeg. Peel, core, and slice apples. Layer mixtures in a 1 1/2-quart buttered baking dish. Spread 1/3 of potatoes on bottom of dish. Top with 1/2 of the meat mixture and 1/2 of the apples. Continue with layers, ending with a layer of potatoes. Sprinkle the top with bread crumbs, and dot with remaining butter. Bake at 375 degrees F. for 45 minutes and then at 400 degrees F. for 10 minutes more. Mix all ingredients together in a small bowl. Store in an airtight container. Terry says, "One of the guides, Jim Echols, gave me this recipe. I would prepare monster-sized batches of it for him and the other guides to use in preparing blackened (cajun) trout. -- A special surprise for guests at shore lunches. Also try it in hamburgers, on sauteed chicken or turkey, and on popcorn. From Calgary Herald, by Terry Bullick (89. 03) c 1 * Asparagus Spears should be canned. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle salt, pepper, and paprika over the veal slices. Saute in butter until browned. On each fillet place 1 stewed tomato, 3 spears asparagus and a heaping T of mushrooms. Cook gently. Pour cooking juices over the fillets while cooking. Cook uncovered until mushrooms are just tender. Serve with pureed potatoes and a salad. g Peel and quarter potatoes. Cook in boiling salted water in medium-size saucepan until tender, drain. Mash, adding 1 T butter and the pepper. Add sour cream, horseradish, and minced parsley. Whip as for mashed potatoes. Place in serving bowl; top with 1 T melted butter and serve. lot, sliced 1.00 j 18111 Dried red chili pepper 1.00ts k Boil potatoes in medium-size saucepan until just tender. Peel and slice. Fry bacon until crisp. Break into small pieces and mix with onion, celery and salt; set aside. Stir melted butter and flour in a small saucepan until blended. Add mustard and sugar. Slowly stir in beer and Tabasco sauce. Bring to boil, stirring constantly. Pour over potatoes. Sprinkle with parsley. Toss lightly and let stand 1 hour. Add bacon mixture; toss gently and serve. .00 Squeeze juice from 4 lg or 6 small Key Limes and grate rind; set aside. Using a whisk beat egg yolks until buttercup yellow. Add about half the condensed milk, using whisk. Blend well and add remaining milk. Add half the lime juice and blend slowly. Add remaining juice and blend. Add grated rind; mix and pour into chilled pie crust. Refrigerate 4 hours. May be frozen. To serve, slice while still frozen and let stand about 10 minutes. Top with whipped cream. Harold T. Cook Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. 00001696 0000001696 0000001678 * Stick cinnamon sould be broken up into small pieces. -------------------------------------------------------------------------- In a 2-cup measure combine water, honey, lemon slices and cinnamon. Micro-cook, uncovered, on 100% power for about 4 minutes or just till steaming hot. Add the teabags. Cover and steep for 4 minutes. Remove tea bags, lemon slices and cinnamon. Pour into 2 mugs. Garnish with additional lemon slices, if desired. 0000001698 0000001699 Cream butter and sugar. Add egg yolks and beat well. Add flour, salt, lemon juice and grated rind. Fold in stiffly beaten egg whites. Pour into unbaked pie shell and bake at 325 degrees for 45 minutes. John P. Elberti 0 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001700 0000001678 Combine all ingredients. Allow to blend 8 to 10 hours. Chill. James W. Wilson 0000001700 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001701 0000001702 0000001702 0000001702 0000001702 0000001702 0000001702 0000001702 0000001702 0000001702 0000001702 Combine the flour, dry mustard, paprika and baking powder in a medium bowl. Beat the butter, either by hand or with an electric mixer at medium speed, until light and fluffy. Slowly beat in the cheddar cheese and Worcestershire sauce. Gradually add the flour mixture, stirring with a rk, until well blended. On a lightly floured surface, shape the dough into a long roll about 1 3/4-inches in diameter. Wrap in plastic wrap or foil. Place on a platter and refrigerate for at least 2 hours, better overnight. Preheat the oven to 325 degrees F. Slice the dough about 1/3 inch thick. With your hands, roll each slice into a ball. Flatten slightly and place on an ungreased baking sheet about 2 inches apart. Bake 8 minutes in the preheated oven. Biscuits will only brown slightly on the bottom. 0000001707 0000001707 0000001707 0000001707 0000001707 0000001708 0000001708 0000001708 0000001708 0000001708 0000001708 Combine all ingredients. Use two tablespoons per cup of boiling water. 2 oz rum may optionally be added per cup. Robert F. Lewis 09 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001709 0000001710 0000001710 0000001710 0000001710 0000001710 0000001710 0000001678 Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. Beat the cream cheese to a smooth and creamy consistency and blend in the mango chutney, mixing well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Sesame Crackers, Pineapple, Melon, Crab, Chicken, Ham Dice Mango, jalapeno pepper and fresh coriander very finely. Combine. Add lime juice and olive oil. Serve the soup with a generous dollop of sour cream and another generous dollop of Mango Salsa on top of the sour cream. Rinse rice in colander with cold running water. In large saucepan, bring water and salt to boil; add rice; reduce heat to medium low and simmer, covered 30 minutes. Drain. Meanwhile, in skillet, over medium high heat, fry bacon 3 to 5 minutes or until crisp. Transfer bacon to paper towel; pat dry and chop. Drain all but 1 tablespoon bacon drippings from skillet; add onions and cook, stirring 3 to 5 minutes or until tender. Add green pepper, celery and mushrooms; cook, stirring 3 minutes. Transfer vegetable mixture to 8 cup casserole. Stir in butter, beef stock and rice. Bake covered, 15 to 20 minutes in 350 F degree oven until rice is tender. Season to taste with salt and pepper. In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. To make pastry, cut butter and lard into flour with pastry blender until mixture resembles coarse crumbs. Scatter water on mixture, mixing with fork until dough forms a ball. Wrap in plastic wrap and chill about 30 minutes. Divide into 2 balls. Roll out one portion to fit a 9 inch pie pan, leaving 1 inch of pastry at edge. Preheat oven to 425 degrees F. Core, peel and thinly slice apples. Toss with cinnamon, sugar and lemon juice in a bowl. Sprinkle heaping teaspoon flour or bread crumbs evenly over pie shell. Arrange apples slices on top, leaving as little space between slices as possible. Pile slices high but do not mound in centre. Roll out other half of dough to fit top of pie. Brush edge of bottom crust with egg wash made by blending beaten egg yolk with milk. Place top layer of dough on pie. Tuck top layer under bottom layer of dough around edge of pie. Crimp edges with fingers to form fluting. Prick pie with fork in at least a dozen places to let steam escape. Brush with eggwash. Bake 15 minutes. Reduce oven temperature to 400 degrees F and bake 15 minutes, then reduce to 325 degrees F and bake 20 minutes more, or until crust is golden brown. Combine cherries, sm can pineapple, flour & sugar. Cook until thick. Remove from heat and add Jello. Stir and let cool. Add bananas and nuts. Pour into graham cracker crust. Top with whipped cream and serve. Harold T. Cook Sift together flour, cocoa, baking soda and salt; set aside. Combine mayonnaise and sugar in a mixing bowl. Beat with electric mixer at medium speed until blended. Gradually beat in cold water and vanilla. Add dry ingredients to mayonnaise mixutre, beating until well blended, about 2 minutes. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven 40 minutes or until cake tests done. Cool in pan on rack. Frost with Fluffy Chocolate Frosting. Cut in squares. FLUFFY CHOCOLATE FROSTING: Combine brown sugar, light cream, and butter in a saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Boil 1 minute. Remove from heat. Stir in chocolate chips and vanilla. Beat with electric mixer at high speed until of a spreading consistency. NOTE: This recipe is included in this file as it is a classic Chocolate Cake and I have looked for the recipe for years before finding it. Heat fat in the skillet and brown meat on both sides. Remove to a saucepan. Add 3 tablespoons water and onions. Cook on low heat for 2 hours. For the last 1/2 hour add mushrooms. Grind everything. Add seasoning, and mix well. To make dough: Cut the butter into the flour with a knife and rub in with fingertips. Add baking powder, egg yolks, egg and sour cream. Knead dough for few minutes. Roll out 2 rectangles 18 x 6 inches. For a line of stuffing 1 inch off one long side of each rectangle. Fold the dough over the stuffing, brush with egg white. Cut into 26 patties. Place on a buttered cookie sheet. Bake in a moderate 350 degrees F. oven for 35 minutes. Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. * Use 1 4-oz can of mushroom stems and pieces. -------------------------------------------------------------------------- Melt margarine in a small skillet. Add onion slices and cook and stir until tender. Stir in remaining ingredients and heat through. Serve, hot, over patties. Mix all ingredients together. Spoon onto hot patties. Heat milk and butter until very warm (120-130 degrees F. Mix yeast, salt, sugar, and 1 cup flour. Slowly beat into warm milk. Beat for 2 minutes. Add eggs and 1 cup of flour. Beat for an additional 2 minutes. Add enough flour to form a soft dough. Knead until smooth and elastic, about 5 minutes. Place dough in a greased bowl. Let rise in a warm place until doubled in bulk, about 1 hour. Punch dough down and let rise again until doubled. (1 hour more). Divide dough in half. Shape pretzel as follows: Roll dough into a rope about 30 inches long and 1 1/2 inches in diameter. Cross the ends leaving a large loop in the center. Flip loop back onto crossed ends to form a pretzel. Repeat with remaining dough. Place pretzels on greased baking sheets. Let rise 15 minutes more. Bake at 375 degrees F for 25 to 30 minutes or until golden brown. Cool on wire racks. Mix confectioners' sugar, water and vanilla to form a thin icing. Spread icing on pretzels and sprinkle with chopped almonds. Makes 2 large pretzels. 6 tb Butter; Melted 2 tb Milk 3 tb Confectioners' Sugar Preheat the oven to 350 degrees F. Place the crumbs in a mixing bowl and add the butter (NO Margarine) and sugar. Blend well. Press the mixture onto the bottom and partly up the sides of a greased 9-inch springform pan. Smooth the crumb mixture along the bottom to an even thickness. Bake for 10 minutes in the preheated oven. Cool before filling. CHEESECAKE: Preheat the oven to 350 degrees F. In a large mixing bowl, beat together the cream cheese, milk, salt, and vanilla until well blended. Add the eggs and sugar and continue to beat until light and creamy. Pour the mixture into the prepared crust and bake for 35 minutes, or until lightly browned; the cake should be set in the middle. Remove the cake from the oven and cool for 10 minutes. Prepare the topping by mixing together, the sour cream, sugar, and vanilla. Spread the topping over the top of the cake. Return the cake to the oven and bake for 15 minutes more. Cool to room temperature; then refrigerate until chilled. Just before serving, garnish the top of the cake with slices of Kiwi fruit. 1 tb Active Dry Yeast; Bulk 3 tb Sugar 3 tb Butter 1 tb Milk Place the grated cheese in a small bowl and cover to prevent drying then set aside. Combine 1 1/2 cups unsifted flour, yeast, sugar, and salt in a large mixer bowl, blending thoroughly. Measure 3/4 c of milk, water, and butter into a saucepan and heat until the liquids are warm, 115 to 120 degrees F. Gradually add the liquids to the dry ingredients in the mixer bowl, beating for 2 minutes at medium speed of the electric mixer, scraping the bowl occasionally. Add and beat in 1 cup of unsifted flour at high speed. Beat for 2 minutes, scraping the bowl occasionally. Mix in enough additional flour (1/2 to 1 cup unsifted) to make a soft dough. (Dough will be slightly sticky. ) Put the dough into a greased deep bowl. Cover with waxed paper and a clean towel and let stand in a warm place until the dough has doubled, 45 to 60 minutes. Generously grease several baking sheets. Melt the butter and set aside. Punch the dough down wit a fist and turn the dough out onto a lightly floured surface. Divide the dough into two equal portions. Set one portion aside. Roll the dough into a rectangle 16 X 8-inches. Brush with about one-half of the melted butter. Sprinkle with about one half of the grated cheddar cheese. Cut crosswise into 8 equal portions. Cut into halves lengthwise. Fold each strip into thirds, lapping each side portion over the center third. Place the rolls on a baking sheet. Repeat for the other half of the dough. Beat the egg yolk with the tbls of milk, slightly. Brush the tops of the rolls with the egg yolk mixture. Let rise until doubled, about 30 minutes. Bake at 425 degrees F. for about 8 minutes or until rolls are golden brown. Serve rolls hot. Combine all ingredients in heavy saucepan over medium heat. Bring to boil, stirring frequently. When mixture comes to a boil, immediately remove from heat and pack into hot sterilized jars. Vacuum seal. Makes 4 1/2 pint jars. Measure chopped fruit and place in heavy saucepan. Measure equal amounts of water and pour into saucepan. Bring to boil. Lower heat and simmer for 5 minutes. Remove from heat, cover, and let stand in a cool place for 24 hours. Again bring to a boil and cook over high heat for 10 minutes. Remove from heat, cover, and let stand in a cool place for another 24 hours. Measure out fruit mixture. Add equal amount of sugar. Again bring to a boil over medium heat. Cook, stirring constantly, for another 15 minutes, or until mixture begins to gel. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes 6 1/2 pint jars. 2 tb Cornstarch 2 tb Water 1 tb Butter Or Regular Margarine * Use cooking apples like Macs or Granny Smith's. Core and peel then ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half on a lightly floured surface to a 13-inch circle. Line a 9-inch pie tin with the pastry. Trim the edge to 1/2-inch beyond the rim of the pie tin. Combine the apples, 1 cup of apple cider and the sugar in a 3-quart saucepan and cook, over high heat, until the mixture comes to a boil. Reduce the heat to low and simmer for 8 minutes or until the apples are tender. Drain the apples, reserving the syrup. Add enough additional apple cider to the syrup to make 1 1/3 cups. Return the syrup and apples to the saucepan. Combine the cornstarch and water in a small bowl and stir until well blended. Stir the cornstarch mixture and the cinnamon into the apple mixture. Cook over medium heat, stirring constantly, until the mixture comes to a boil. Remove from the heat and stir in the butter, then pour the mixture into the pastry lined pie tin. Roll out the remaining pastry to an 11-inch circle. Fold the pastry gently, so as not to tear it, into quarters and cut slits in the folds. Gently unfold the pastry on to the top of the filling and trim the edge to 1-inch beyond the rim of the pie tin. Fold the top crust under the lower crust and form a ridge by fluting the edge of the pie. Bake in a 400 degree F. oven for 40 to 45 minutes or until golden brown. Cool on a wire rack until slightly warm before cutting and serving. NOTE: This is the perfect pie to serve with the rich cheddar sauce in this file. Beat eggs, milk, and lard together. Add remaining ingredients and mix well. Pour into greased 11" X 7" X 2" and bake in hot (400) oven about 30 minutes. Sift the cake flour, sugar, cocoa, instant coffee, baking soda and salt together in a large mixing bowl. Add the shortening, 2/3 c of the buttermilk and vanilla. Beat with an electric mixer, set on medium speed, for 2 minutes. Add remaining 1/3 c of buttermilk and eggs. Beat, at medium speed, for 2 more minutes. Pour batter into 2 greased 8-inch round cake pans. Bake in a 350 degree F preheated oven for 30 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; and completely cool. Place one cake layer on serving palte. Spread with Sweetened Whipped Cream. Top with second cake layer. Frost cake with remaining Sweetened Whipped Cream. Refrigerate until serving time. SWEETENED WHIPPED CREAM: Chill mixing bowl and beaters. Place cream, sugar, and vanilla in chilled bowl. Beat with electric mixer, at high speed, until soft peaks form and mixture is of a spreading consistency. DO NOT overbeat. (If you do, you will have butter. Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired. In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight. Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. 2 tb Onion; Grated 2 tb Worcestershire Sauce * Slice the cheese into 12 2-oz slices. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soften the cream cheese with the ginger ale. Mix in the onion, Worcestershire sauce and crab. Split the muffins in half and place 2 heaping Tbls of the crab mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. * Slice of Ham should be cut into 3/4-inch chunks. ** Celery should be cut into 1/2-inch chunks on a slant cut (bias) *** Mandarin Oranges should contain pineapple also. If they do not, -------------------------------------------------------------------------- In a 1 1/2-quart casserole micro-cook ham, celery, 1 T water, covered, on 100% power for 3 to 4 minutes or till heated through. Drain orange sections with pineapple, reserving 1/3 cup liquid. In a 1-cup measure stir together cornstarch and cinnamon. Stir into reserved liquid. Micro-cook, uncovered, on 100% power for 1 to 1 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Drain liquid off ham and celery mixture. Stir in thickened mixture. Stir in orange sections with pineapple. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till heated through. Serve with hot cooked rice, if desired. Trim pork tenderloin of all fat (the sesame oil will prevent burning on the grill. Combine 1/3 c soy sauce, 1/3 c sesame oil, 3 minced garlic cloves, ginger, and MSG (if used) in a deep bowl and mix well (make sure the ginger is not not clumping. Place pork into marinade and place in refrigerator for 6 to 8 hours (over- night if you prefer). Remove pork from marinade and place on covered grill. Add wet wood to grill firepan to insure adequate supply of smoke. Prepare sauce: Combine bar-b-q sauce, 1/3 c sesame oil, 1/3 c soy sauce and 1 minced garlic clove in a bowl and mix well. Serve over sliced pork tenderloins. In a saucepan, combine rhubarb, sugar, five spice powder, ginger, hot pepper sauce and lemon juice; blend well. Place over low heat, stirring constantly until sugar dissolves. Bring to boil, skim off foam and cook over medium heat, stirring frequenly, until mixture becomes transparent and thickens, about 15 to 20 minutes. Ladle into hot, sterilized jars; seal. Makes about four 6 ounce jars. * Small package of pudding mix, NOT instant Sprinkle the cinnamon, brown sugar and dry pudding on top. Last of all cut the margarine into slices and cover the top. Let sit overnight and the next morning place in a 350 degree preheated oven for 30 minutes. After 15 minutes cover the top with foil. Turn out upside down on a plate. Each piece of dough will pull out separately. Place apples and cider in heavy saucepan over medium heat. Cook, stirring frequently, until mixture comes to a boil. Lower heat and simmer, stirring frequently, for about 1 hour, or until apple slices have disintegrated and butter is thick. Remove from heat. Stir in cinnamon, if desired. Pour into hot sterilized jars, leaving 1/4 in. headspace. Cap and process in 10-minute boiling water bath. Makes 4 1/2 pint jars. Preheat oven to 350F. Combine pineapple, milk and bread in mixing bowl. Stir together and let stand 10 min. Stir in the remaining ingredients. Pour mixture into lightly oiled 9 x 9 in. baking pan. Last 3 ingredients are for glaze. Melt margarine . Add rum and brown sugar and stir just until sugar is dissolved. Spoon in thin layer over top of pudding. Bake for 25 min, top with almonds. Bake for another 15 to 20 min, or until top is golden brown and turning crusty. Serve warm. Heat the butter in a skillet, add onions, and fry until golden. Add mushrooms and 2 tablespoons water, cover and cook on low heat for 5 minutes. Soak the bread in water, squeeze. Put everything through a grinder, season with salt and pepper. Mix until creamy. Spoon a little of the stuffing into the center of each pancake and fold the pancakes envelope fashion to encase the suffing completely. Roll each stuffed pancake in leftover batter and in bread crumbs. Fry in hot butter until golden on both sides. Yields 15 pancakes. 3 tb Confectioners' Sugar 1 tb Lemon Juice 1 tb Rum; Light * You can also use Large-Curd Cottage Cheese if the Farmers Cheese is -------------------------------------------------------------------------- NOTE: THIS IS A SPECIAL CAKE REQUIRING A NEW LARGE FLOWER POT 7 X 7-INCHES AT A MINIMUM. Press the cheese through a sieve. Combine the cheese with the egg yolks, beating in 1 yolk at a time. Add the sugar and blend well. Heat the cream in a large saucepan until it almost boils, then add the cheese mixture and cook over low heat, stirring constantly, until the mixture thickens. Remove from the heat before it begins to boil. Stir in the fruits, almonds, and lemon rind. Cool. Cream together the butter and the vanilla, then stir into the cooled cheese mixture. Line the flower pot with several layers of moistened cheesecloth, leaving enough cloth at the top to form a flap that will cover the pot. Fill the pot with the cheese mixture and cover with the flap. Put a weight on the top and place in the refrigerator for 2 to 3 days. The whey (liquid) will drip out the bottom of the pot, so be sure to place a pan under it. When drained, carefully unmold the cake with a knife. Remove the cheesecloth and smooth the sides with a hot knife. Prepare the sauce. Beat together the egg yolks, sugar, Madeira, and lemon rind in the top of a double boiler. Cook and continue beating until the mixture thickens. Stir in the lemon juice and the rum, then chill briefly. Pour the sauce over the cheesecake and serve. NOTE: This very unusual cheesecake is a traditional Russian Easter dish. In the old days, the custom was to decorate it with paper flowers or religious emblems and have the priest come by and bless it. Back then, it was made in a special pyramid-shaped form, but you can make it in an ordinary red clay flower pot. Visually, the effect is quite striking, and the drainage hole allows the excess whey to escape. To make paskha, you will need a large flower pot and some cheesecloth. The paskha will keep in the refrigerator for several weeks, but be sure to make it at least three days in advance. mix well. Spread dough on bottom and 1 1/2 inches up side of 9-inch springform pan. Bake at 450 degrees for 5 minutes. Cool and fill. 2 tb Milk 1 tb Cornstarch Beat the cream cheese in a bowl, using an electric mixer set on medium speed, until smooth. Gradually add the eggs, 1/2 cup of sugar, milk and vanilla, beating well after each addition. Pour into the unbaked pie shell. Bake in 375 degree F. oven for 30 minutes or until set. Cool on a wire rack. Drain the peaches, reserving 1 cup of the juice. Combine the cornstarch and 1/4 cup sugar in a small saucepan. Gradually stir in the reserved peach juice, lemon juice and almond extract. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat. Arrange the peaches in a circle, petal fashion, on top of the filling. Garnish with maraschino cherries. Spoon the glaze over the fruit. Cover and chill in the refrigerator for at least one hour or until set. add molasses; beating thoroughly. Peel and chop peaches and stir into mixture. Combine remaining ingredients and stir into creamed mixture until smooth. Pour into greased and floured 9 inch square pan. Bake at 350 degrees for 40 to 50 minutes or until pick inserted into center comes out dry. Cut into squares and top with whipped cream and peach slices if desired. Makes 1 cake Preheat oven to 350 degrees Grease and flour 9 inch square pan In a small mixing bowl stir together flour, chopped pecans and salt. Cut in shortening or lard till the pieces are the size of small peas. Sprinkle cold water over part of the mixture; gently toss with a fork. Push to side of bowl. Repeat till all is moistened. Form dough into a ball. On a lightly floured surface roll the ball into a 10-inch circle. Line a 7-inch pie plate or quiche dish with the pastry. Flute edge. Cover surface of pastry with clear plastic wrap. Spread dried beans atop the plastic wrap to a depth of 1 inch. Micro-cook, uncovered, on 70% power for 6 minutes, rotating the dish a half-turn every 2 minutes. Carefully lift plastic wrap and beans from pastry. Micro-cook, uncovered, on 70% power about 2 minutes or till pastry is dry. * See Recipe 12 ** Seed the Medium Green Peppers and cut into strips. *** Cut the tomato into 8 wedges. -------------------------------------------------------------------------- Prepare the basic meatballs recipe and set aside. Melt the margarine in a large skillet. Add the onion and cook and stir until tender. Add the cooked meatballs, 1 1/2 cups of water, the bouillon, garlic salt, ginger and soy sauce; heat to boiling. Reduce the heat and cover. Simmer for 10 minutes, stirring occasionally. Add the green pepper. Mix the cornstarch with the 2 Tbls of water and add to the sauce mixture. Cook, stirring carefully, until mixture thickens and boils. Cover and simmer until the pepper is crisp tender, about 3 minutes. Add the tomato, cover, and heat for about 2 to 3 minutes longer. NOTE: Hot cooked rice makes an ideal accompaniment for this zesty dish. Spread the all-purpose flour on a cookie sheet and place under a pre-heated broiler about 4-5 inches from the element. Roast the flour, watching it all the time until it is medium brown. Turn the flour with a spatula to brown the other side. The entire procedure takes about three minutes and gives the flour a rich nutty flavour. Let the flour cool. Mix the soft butter with the fruit sugar and add the sifted rice flour. Fold in the roasted flour and blend well. Chop the chocolate into chunks just a little smaller than a sugar cube. Mix them into the dough, taking care you don't soften the chocolate too much. Shape as desired. Bake at 300F for 1 hour. Cool, then store in an airtight container. Yield depends upon size and shape. Cut the mushroom stems off at the cap level. Place the heads in boiling salted water. Simmer till they sink to the bottom. Strain. Boil marinade water with peppercorns and bay leaves for 30 minutes. Add salt and sugar. Stir till dissolved. Add the vinegar, bring to a boil. Place the mushrooms in small jars. Cover with hot marinade. Close the jars. Keep refrigerated. Use for canapes and salads, or as appetizers. Yields 4 1 fluid pint jars. Grind the meat with bread. Add the onions which have been sauteed in the drippings. Season with salt and pepper. To prepare dough, mix the egg with the flour, add a dash of salt and as much water as needed to knead a smooth loose dough. Roll out as thinly as you can. Cut out 2 1/2 to 3 inch squares. Put a little of the stuffing on each square. Fold to form a triangle, pinch the edges together. Cook in a large kettle with boiling salted water on high heat for 5 minutes. Remove with a colander spoon to a warmed serving platter. Add the bread crumbs to the butter and fry for a few minutes on low heat. Pour over the pierogi. Drain pineapple, reserve syrup. Mix 1 1/2 cups pineapple with butterscotch chips. Combine pound cake and pudding mix. Mix pound cake as package directs, using reserved syrup for all or part of the liquid. Stir in remaining pineapple. Pour into greased and floured 13x9 inch pan. Top with pineapple-chip mixture and bake in 325 degree oven for 55 to 65 minutes. Preheat oven to 325 degrees Grease and flour 13x9 inch pan Cream the cottage cheese in a blender or food processor or with an electric mixer. Blend in the sour cream. Add all the other ingredients and mix well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Vanilla Wafers, Chicken, Pears, Strawberries 1 tb Unbleached Flour * Use either Dry Curd Cottage or Farmer cheese in this recipe. -------------------------------------------------------------------------- Preheat the oven to 350 degrees F. Place the cottage cheese in a sieve and drain. In a small bowl, mix the flour, salt, and sugar. Set aside. In a large bowl, combine the cottage cheese with the eggs, butter, and vanilla. Mix until well blended and smooth. Add the dry mixture and blend well. Pour the mixture into the prepared crust and set the cake aside. Prepare the topping by sifting the flour, sugar, and cinnamon together. Add the brown sugar and blend well. Pour the melted butter over the topping mix and immediately stir with a fork to form small crumbs. Sprinkle the topping mix over the surface of the cake and bake the cake for 50 minutes, or until done. Cool to room temperature and then chill. Pre-heat oven to 400f. *** FILLING *** In large skillet, brown hamburger and drain. Stir in onion, green pepper, garlic, oregano, salt water, hot pepper sauce, tomato sauce and sauce mix; simmer about 10 min, stirring occassionally. *** BATTER *** In a bowl, combine milk, oil and eggs; beat 1 min on medium speed. Add flour and salt; beat 2 min or until smooth. *** ASSEMBLY *** Pour hot meat mixture into 13x9" pan; top with cheese slices. Pour batter over cheese, covering filling completely; sprinkle with parmesan cheese. Bake at 400f for 25-30 min or until puffed and brown. 1 tb Onion; Minced 2 tb Brown Sugar * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. Bring 2c salted water to boil. Add uncooked rice; cook until tender. Brown floured and salted pork chops in oil. Add mushroom soup and 1/4c water. Cover and cook 15 minutes. Line casserole with rice, cover with chops and gravy. Bake 30 to 45 minutes at 350 degrees or until tender. Combine salt, sugar, fish sauce, minced onion, chopped garlic and oil. Pour over chops in a shallow dish. Let marinate 3 to 4 hours, turning meat occaisionally. Grill or bake in a 350 degree oven for 45 minutes to 60 minutes or until cooked. Slice into bite sizes pieces before serving. Make 4 servings In saucepan, place pork broth, brown and yellow mustards, honey, horse- radish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turing to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat] Grill vegtables and pineapple during last half of the cooking time and serve with the meat. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Soak radish in warm water for 45 minutes. Cut pork into 1/2" cubes. Drain & rinse canned bean curd; cut into 1/2" cubes. (If using fresh bean curd, wrap it in clean dish towel and press it for 1 hour to make it more firm. Wrap it tightly & use about a 5-pound weight. ) Drain radish & cut into 1/2" cubes. Cut green onions, including tops, into 2" lengths. Sauce: In a cup, cream together peanut butter and soy sauce. Slowly mix in remaining sauce ingredients. Set aside. Stir-frying: Add oil to hot wok. When oil starts to smoke, add pork. Stir-fry for about 1 minute. Add garlic & ginger; stir-fry for another 30 seconds. Transfer pork to saucepan; add peanut sauce; heat & simmer for 15 minutes, adding onions about mid-way. Skim off excess oil. Add more stock if sauce thickens. Steaming: In Chinese steamer, steam radish & bean curd on its serving plate for 15 minutes, just prior to serving. When ready to serve, drain water off plate, and top vegetables with pork & peanut sauce. Peel and halve potatoes; put in large saucepan with enough water to cover. Bring to boil; simmer, covered, 20 to 30 minutes, until fork-tender. Drain well; return to saucepan over low heat. Add butter; mash potatoes well. Stir in flour and salt. Gather mixture into a ball; turn onto lightly floured surface. Knead lightly until smooth. Divide dough in half. Roll out one half into an 8 in. (20 cm) circle, about 1/4 in. thick. Cut into quarters; set aside. Repeat with remaining dough. In large nonstick skillet, heat half the oil over medium-high heat. Cook dough quarters in batches, 2 minutes on each side or until golden brown, adding more oil as necessary. Serve warm. Boil whole or quartered potatoes for 5 minutes. Roast potatoes, smeared with oil, in pan with whole garlic cloves at 400F for 45 minutes. 1703 Sugar 0.12ts 1703 Curry Powder 0.12ts 1703 Garlic Minced Dissolve yeast in warm water. Add salt and sugar to yeast mixture. Blend in flour and knead dough until smooth, about 7 to 8 minutes. Cover and let dough rise until double in bulk. Punch down. Cut dough into small pieces and roll into ropes. Twist ropes into pretzel shapes and place on greased cookie sheet. Using a pastry brush, bursh pretzels with egg and sprinkle with coarse salt. Allow pretzels to rise until almost double in bulk. Bake at 425 degrees F. for 10 to 15 minutes or until browned. Best if eaten immediately. If not, store in airtight container. Makes 12 6-inch pretzels. 1704 Bread, crusts removed 4.00sl 1704 Softened butter 6.00tb 1704 Cooked and peeled shrimp 6.00oz 170 Place lemon juice, egg, salt and pepper in bowl of food processor. Blend for 1 to 3 seconds. Add butter while still running, then add corn or peanut oil. Blend in processor for 20 seconds until smooth and uniform Variations: Mouseline sauce: As per Hollandaise and fold in 1/2 cup of heavy cream(beaten to stiffen) Figaro sauce: As per Hollandaise and blend in 2 tbsp of tomato puree and 1 tbsp minced parsley. Mustard Hollandaise: As per Hollandaise and blend in 2 tbsp dijon mustard. Maltaise Sauce: As per Hollandaise and stir in 1/2 tsp finely grated orange rind. All very good sauces for seafood or vegetables 1705 Scallions, sliced 1.00c 1705 Tomato sauce 1.00c 1705 Olive oil 0.50c 1 pn Pepper Cook onions in bouillon until soft. Add remaining ingredients. Bring to boil, cover, simmer 30 to 45 min. Makes 3 1/2 cups. Cal: 10 per 1/2 c. Fat: trace. 1.00tb 1705 Basil, fresh, chopped 1.00tb 1705 Dill, fresh, chopped 1.00tb In a heavy skillet, heat oil over medium high heat. Add onion and saute until tender. Add cabbage, apple, cloves and bay leaf. Cover and simmer about 20 min or until cabbage is tender. If cabbage gets dry, add a small amount of water. Add sugar and vinegar to cabbage mixture; toss gently. Cover and cook about 5 min longer. Cal 45; Fat 1g. 1706 (1 bag) frozen pasta and 16.00oz * Soak raisins in 1/4 cup rum for 1/2 hour before using. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CRUST: To make crust, mix flour, sugar, and lemon rind. Cut in butter or margarine until mixture resembles coarse crumbs. Add egg yolk and 1 T of milk; mix gently to form a dough. Pat into bottom of a 10-inch Springform pan that has sides only greased. Press dough up sides of pan for 1 inch. FILLING: Toss together bread crumbs and melted butter. Spread evenly over pastry crust. Toss apple slices, lemon juice, and 1/4 c of sugar. Spread apples over crumbs. Drain raisins, reserving rum, and sprinkle raisins over apples. Bake in a preheated 350 degree F. oven for 15 minutes. Beat eggs and sugar until thick and lemon-colored. Stir in milk and reserved rum. Pour custard over apples and bake for 45 to 60 minutes at 350 degrees F. until custard is set. Cool completely before serving. Do NOT remove springform pan until cool. 0.50lb 3 tb Cornstarch Combine the cream cheese and sour cream in a bowl, using an electric mixer set at medium speed, until smooth and fluffy. Add the sugar and eggs blending well. Pour into the unbaked pie shell. Bake at 375 degrees F. for 35 minutes or until a knife inserted in the center comes out clean. Chill for at least 1 hour in the refrigerator. Meanwhile, drain the raspberries, reserving the juice. Add enough water to the juice to make 3/4 cup of juice. Blend the cornstarch and juice together in a 2-quart saucepan. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Cook for 1 minute more. (Mixture will be very thick. ) Remove from the heat and stir in the raspberries, then cool to room temperature. Fold the whipped cream into the cooled raspberries and spread the mixture over the chilled cream cheese layer. Chill for an additional 2 to 3 hours before serving. d 18112 Cloves garlic Preheat oven 225. Cover cookie sheet with aluminum foil. In small bowl, with electric hand mixer, beat egg whites, cream of tartar, and salt until soft peaks form. Gradually add sugar, beating until very stiff peaks form, about 10 minutes. Add preserves and food coloring and beat one minute at highest speed of mixer. Drop by teaspoonfuls, two inches apart, onto foil lined cookie sheet. Bake for two hours. Cool completely. Peel off foil. from: _Cookiemania_ reen bell pepper * Melt and cool the 2 1-oz squares of baking chocolate. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sift together the flour, baking soda and salt; set aside. Combine sugar, eggs, and oil in a mixing bowl. Beat with an electric mixer set at medium speed for 2 minutes. Beat in the beets, cooled chocolate, and vanilla. Gradually add dry ingredients, beating well after each addition. Pour into greased 13 x 9 x 2-inch baking pan. Bake in a preheated 350 degree F. oven for 25 minutes or until cake tests done. Cool in pan on rack. Cover and let stand overnight to improve flavor. Sprinkle with confectioners' sugar. NOTE: This is similar to a recipe that I had from one of the local cooking shows that was sent out to the listeners when the Red food coloring was banned. While I have not tried this recipe, I did make the other one and it was good. But the other recipe is long gone. p 18112 C In measuring cup, whisk together oil, wine lemon juice, thyme, pepper and garlic. Place beef in plastic bag or shallow glass dish. Pour marinade over top; seal bag refrigerate for 2 to 6 hours. r 18113 Muenster Cheese (Shredded) 1.50c a 18113 Cooked Shrimp 1.00c b Combine 3/4 cup sugar and corn starch in medium sauce. Stir in rhubarb. Cook and stir over medium heat until mixture comes to a boil and thickens. Cool and set aside. Stir together milk and vinegar and set aside. Combine flour and remaining 3/4 cup sugar. Cut in butter until mixture is crumbly and set 1/2 cup of mixture aside. To remainder add baking powder, baking soda and nuts. Combine egg and milk mixture and add to dry ingredients, stir until just moistened. Spread 2/3 of the batter over the bottom and sides of a buttered 9" spring form pan. Spoon rhubarb filling over batter. Drop remaining batter over rhubarb by spoonful, sprinkle with reserved streussel mixture. Bake in preheated 350 F oven 50 minutes. 1710 Olive oil 0.50c 1710 Garlic cloves 2.00 Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan, heat the oil over high heat until very hot, about 2 minutes. Add the onions and bell peppers; saute about 2 minutes, stirring occasionally. Add the pecans (we ran out of pecans, so Lucy substituted hickory nuts - good!) and continue cooking for about 3 minutes, stirring occasionally. Add the raisins and butter (these are added together so the raisins will absorb as much butter as possible). Stir until butter is melted, then cook until raisins are plump, about 4 minutes, stirring occasionally. Add the rice and seasoning mix and cook until rice starts looking frizzly (a bit like ce Krispies) Chef Prudhomme recommended using converted rice. Lucy used brown, long grain rice - super!. This will require about 2 to 3 minutes, stirring almost constantly before the rice looks "frizzly". Stir in the stock, scraping pan bottom well, then stir in the apples. Cover pan and bring to boil; lower heat and simmer covered for 5 minutes. Remove from heat and let sit, *COVERED*, until rice is tender and stock is absorbed, about 30 minutes. (We cook the rice this slow way to let the flavors build to their maximum. ) Serve immediately, allowing about 3/4 cup per person. From Paul Prudhomme's "Louisiana Kitchen" 1710 Pimentos; small jar 1.00cn 1710 Parsley 1.00 Put the cheddar cheese in the top of a double boiler. Place over simmering water and stir gently until the cheese begins to melt. Add the milk gradually, while stirring constantly. Continue to stir constantly until the cheese is melted and the mixture is smooth. Serve piping hot over warm apple pie. 1711 Cl Garlic 2.00 1711 Fresh parsley * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. 0.00 1712 PHILLY.INQUIRER Melt shortening in a Dutch oven. Add the meat and brown on all sides. Place the onions on top of the meat. Mix the flour and seasonings with 1/4 c water. Blend with the tomatoes and add the misture to the dutch oven. Bake at 325 degrees F about 2 hours, until the meat is fork-tender. Serve with oven-browned potatoes. 1712 DRY WHITE WINE 1.00c 1712 CEL Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. 0.00 1712 RAW JUMBO SHRIMP CLEANED 12.00 1712 FISH STOCK OR 5.00c * Mushrooms should be 1 4 oz can of mushroom pieces drained and chopped. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Lightly salt and pepper flank steak. Spread one side with mustard. To prepare stuffing, heat vegetable oil in a frypan, add onion and cook for 3 minutes, until lightly browned. Add mushroom pieces; cook for 5 minutes. Stir in parsley, chives, tomato paste, and bread crumbs. Season with salt and pepper and paprika. Spread stuffing on mustard side of the flank steak, roll up jelly-roll fashion and tie with thread or string. To prepare gravy, cook bacon in a Dutch oven until partially done. Add the meat roll and brown on all sides, approximately 10 minutes. Ad onions and saute for 5 minutes. Pour in the beef broth, cover Dutch oven, and simmer for 1 hour. Remove meat to a preheated platter. Season pan juiceswith mustard. Salt and pepper to taste; stir in catsup. Serve the gravy separately. 0.00 Cut bacon slices into thirds. Wrap each water chestnut, pineapple chunk and scallop with a piece of bacon and secure with a toothpick. In a frying pan, heat vegetable oil and saute bacon wrapped morsels over medium heat until bacon is crisp. Drain fat from pan. Add teriyaki sauce and honey, mix well and continue cooking over medium high heat until sauce thickens slightly and bacon wrapped morsels are glazed with the sweet sauce. Makes 24 hors d'oeuvres. 2.00cn Mix 3/4 c sugar and pectin together. Stir into blueberries, lemon rind, water, and Sambuca in a heavy saucepan. Cook over high heat, stirring constantly, until mixture comes to a hard boil. Stir in remaining sugar. Bring to a rolling boil, still stirring constantly. Boil for 1 minute. Remove from heat. Skim off foam with metal spoon. Place 10 coffee beans in each jar. Immediately pour jam into hot sterilized jars and vacuum seal. Makes 5 1/2 pint jars. From: Gourmet Preserves, Judith Choate 1714 Vegetable oil 0.50c 1714 Med. yellow onions, chopped 3.00 1714 Large bell peppers, chopped 2.00 1714 Celery ribs, chopped fine 5.00 * Salmon steaks may be either fresh or frozen. -------------------------------------------------------------------------- Thaw salmon steaks, if frozen. Preheat a 6 1/2-inch microwave browning dish on 100% power for 3 minutes. Add cooking oil to the browning dish; swirl to coat the dish. Place fresh or thawed salmon steaks in the browning dish. Micro-cook, covered, on 100% power for 30 seconds. Turn the salmon steaks and micro-cook, covered, on 50% power about 3 minutes or till the salmon flakes easily when tested with a fork. Let the salmon steaks stand, covered, while preparing the wine sauce. For the wine sauce, in a 4-cup measure micro-cook the butter or margarine, uncovered, on 100% of power for 45 seconds to 1 minute or till melted. Stir in the cornstarch and white pepper. Stir in light cream. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till mixture is thickened and bubbly, stirring every minute. Stir HALF the hot cream mixture into the beaten egg yolk. Return all to the 4-cup measure. Micro-cook, uncovered, on 50% of power for 1 minute, stirring every 15 seconds. Stir till mixture is smooth. Stir in dry white wine. Transfer the salmon steaks to a serving platter. Spoon the wine sauce atop. Garnish with seedless green grapes, if desired. 10063 CREME FRAICHE --------- 0.00--------- 10063 Whipping cream 1 ds Red pepper, ground In medium sized bowl, combine all ingredients; mix well. Place in covered container; chill until ready to serve. 4.50ts 10064 Jar tiny Danish shrimp 1.00 10064 (4-oz), drained 0.00 10064 Soft Peel course outer layer from lemon grass, and remove tough tops. (Save these for a soup stock if desired). Chop tender stalks into 1 inch lengths. Place in workbowl of food processor with shallots, garlic, coriander, hot chili sauce, cumin seeds and turmeric. Whirl to a fine paste, adding water if needed. In a large frying pan over medium setting , heat oil, add lemon grass paste and dried shrimp paste, stirring and frying for about 4 minutes or until mixture emits a wonderously aromatic perfume. Stir in about half the coconut milk and continue cooking, stirring almost constantly, for 8 minutes. Stir in remianing coconut milk, sweeten with sugar and season with salt. Blend in peanuts. Taste at this point to adjust sweetening, salt, and hotness. Thin with more coconut milk or water if desire. 1.00ts 10065 Butter or margarine 0.75c 1 ds Pepper Heat the oven to 350 degrees F. Mix the meat, half the onions, the bread crumbs, 1/4 cup of the soup, the egg, thyme leaves, salt and pepper. Press the mixture evenly against the bottom and sides of an ungreased 9-inc pie pan. Turn the drained green beans into the meat line pan then spread the remaining soup over the beans. Bake, uncovered, for 35 minutes. Arrange the remaining onions on the top of the mixture and bake another 10 minutes. Cool for about 5 minutes, then cut into wedges and serve. 10065 Ground nutmeg 0.00ds 10065 Dried thyme leaves 0.00ds 10065 Chives or scallions, 0.25t 10065 finely chopped 0.00 Mix beef, milk, crumbs, cloves, allspice, salt and pepper. Form into meatballs. Brown meatballs in hot oil. Drain off fat. Add 1 cup water, vinegar, ginger, bay leaf, and brown sugar. Cover and simmer 1/2 hour. Skim off fat. Remove meatballs and keep them warm. Mix flour and 2 T water. Slowly stir into the pan juices to make gravy. Pour gravy over meatballs. Serve with buttered noodles. 10065 Fine dry bread crumbs 0.75c Place the beef roast in a deep ceramic or glass bowl. Add onions, peppercorns, cloves, and bay leaf. Pour white vinegar and cider vinegar over the meat; chill, covered, for 4 days. Turn meat twice each day. Remove the meat from the marinade, dry it well with paper towels, and strain the marinade into a bowl. Reserve onions and 1 cup marinade. In a Dutch oven brown the meat on all sides in hot vegetable oil. Sprinkle meat with salt. Pour boiling water around the meat. sprinkle in crushed gingersnaps, and simmer covered for 1 1/2 hours. Turn often. Add 1 cup of reserved marinade and cook meat 2 hours or more, until tender. Remove the meat and keep it warm. Strain the cooking juices into a large saucepan. In a small bowl mix sour cream with flour. Stir it into the cooking juices and cook, stirring, until sauce is thickened and smooth. Slice meat in 1/4 inch slices; add to hot gravy. Arrange meat on a heated plater and pour extra sauce over it. 0.50ts Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Micro-cook, covered, on 100% of power for 1 to 3 minutes or till leaves are limp. Stir together egg, 1/2 cup of the chopped apple, stuffing mix, and 2 T apple juice or cider. Add sausage; mix well. Divide meat mixture into four portions. Place one portion of meat mixture on each cabbage leaf. Fold in sides; starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Micro cook, covered, on 100% power for 12 to 14 minutes, rotating dish a half-turn after 7 minutes. Transfer rolls to a serving platter. Cover and keep warm. For sauce, in a 2-cup measure stir together 1/2 c Apple Juice or cider, cornstarch and instant beef bouillon granules. Stir in the remaining chopped apple. Micro-cook, uncovered, on 100% power for 2 to 2 1/2 minutes or til sauce is thickened and bubbly, stirring every 30 seconds. Spoon sauce atop cabbage rolls. .00 952 thick about 2/3 lb 0.00 952 Soy sauce 0.25c 952 Dry sherry Cream 1/2 cup butter and the sugar until light and fluffy. Beat in the egg, vanilla, and milk. Sift cocoa and flour. Mix into butter mixture until thoroughly blended. Chill dough until firm enough to handle (about 30 minutes). Using 2 T dough, roll a rope about 12 inches long between your hands. Shape into a pretzel as follows: Make a loop bout 1 1/2 inches in diameter by crossing the ends, leaving 1-inch tails. Flip the loop down over the crossed ends. Press firmly into place. Place pretzels on greased baking sheets. Bake at 350 degrees F. for about 10 minutes. Mak frosting in a small bowl. Mix cocoa and confectioners' sugar. Gradually stir in butter and vanilla. If frosting is too thick, thin with milk. When pretzels are cool, spread with Cocoa Frosting. Make 2 dozen. 952 divided 0.00 952 Crunchy peanut * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. Shrimp And Scallop Chowder With Coconut Milk Shrimp And Scallop Kabobs Shrimp And Sirloin Satay Shrimp And Vegetable Pasta Shrimp And Yellow Rice Shrimp Bisque * Onions are to be thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Season pork chops with salt and pepper; coat with flour. Heat oil in a heavy frypan. Add pork chops; fry for 3 minutes on each side. Add onions; cook for another 5 minutes, turning chops once. Pour in beer and beef broth; cover and simmer 15 minutes. Remove pork shops to a prehaeated platter. Season sauce to taste. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Blend cornstarch with a small amount of cold water. Stir into sauce and cook until thick and bubbly. Pour over pork chops. Serve with brussel sprouts and boiled potatoes. Shrimp Club Sandwiches Shrimp Creole Shrimp Creole #1 Shrimp Creole #2 * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. Shrimp Dunk Shrimp Egg Foo Yung Shrimp Etouffee Shrimp Fried Rice Shrimp Fritters In a 7-inch pie plate combine ham, green onion, butter or margarine and basil. Micro-cook, uncovered, on 100% of power for 1 to 1 1/2 minutes or till the mixture is heated through. Meanwhile, stir together beaten eggs and milk. Pour over ham mixture in pie plate. Micro-cook, uncovered, on 50% of power for 4 to 5 minutes or till eggs are nearly set, pushing cooked portions to center of dish several times during cooking. Sprinkle with cheese. Micro-cook, uncovered, on 100% power for 30 seconds to 1 minute more or till cheese is just melted. 1716 Tart apple, chopped 1.00md 1716 Pound fully cooked smoked 0.25 1716 ham, Chopped 0.00 1716 Shredded coconut 0.25c * To toast sesame seeds, spread out in a small pie tin and bake at 350 -------------------------------------------------------------------------- Mix all ingredients together. Spoon over hot patties. or frozen mediu 1.50 1716 Shrimp (in shells), cleaned 0.00 1716 Deveined 0.00 Place dry rub seasonings over entire roast surface. Grill roast in smoker (indirect heat) for 3 to 4 hours at 200 to 250 deg. or until a meat thermometer indicates 140 deg (for M-Rare). Sprinkle crushed rosemary leaves 3/4 of the way thought the cooking time. 1717 Green onions; chopped 0.25c 1717 Minced garlic BREAD: In large bowl, combine flour, salt and baking soda. With pastry blender or two knives, cut in butter until mixture resembles coarse crumbs. Stir in raisins or currants (if using). In separate bowl, combine buttermilk, honey and whisky. Add all at once to dry ingredients; stir just until no dry spots remain. Turn dough out onto lightly floured surface. Knead lightly 1 minute (too much handling will toughen loaves, while too little will inhibit rising. ) Divide dough in half and shape each half into an 8 in (20 cm) round. Place in two greased 8 in (1. 2 L) round cake pans. With floured knife, cut a cross 1/2 in deep in each loaf. GLAZE: In small bowl, combine whisky and milk. Brush loaves with glaze. Bake in 350F (180C) oven 35 to 40 minutes or until loaves sound hollow when tapped on bottoms. Remove from pans; let cool on wire racks. Cut into wedges. ley 1.00ts 1717 French rolls; Heat the oven to 350 degrees F. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in the salt. Arrange the stuffing cubes in a greased baking pan, 9 X 9 X 2 or 11 3/4 X 7 1/2 X 1 3/4-inches and top with the meat mixture. Beat the milk, eggs, soup, and mustard together and pour over the meat. Then sprinkle with the cheese and bake uncovered until a knife inserted in the center comes out clean, about 30 to 40 minutes. Cool for 5 minutes and then cut into squares and serve. b 1718 Chopped Onions 0.25c 1718 Chopped Fresh Mushrooms 0.25c 1718 Chopped Scallion 1.00 Sift togetehr the flour, sugar, baking powder, baking soda, and salt into a large mixing bowl. Add shortening, sour cream, vanilla, eggs, water and chocolate (melted then cooled). Beat with an electric mixer at low speed, scraping bowl constantly, for 1/2 minute. Increase speed to high and beat an additional 3 minutes, scraping bowl occasionally. Pour batter into 2 greased and waxed-paper lined 9-inch round cake pans. Bake in a preheated 350 degree F. Oven for 35 minutes or until cake tests done. Cool in pans on racks for 10 minutes. Remove from pans and cool completely on the racks. Place one cake layer on serving plate. Spread with Sour Cream / Chocolate Frosting. Top with second cake layer. Frost sides and top of the cake with the remaining Sour Cream/Chocolate Frosting. SOUR CREAM/CHOCOLATE FROSTING: Combine the softened butter or margarine, confectioners' sugar, and sour cream in a mixing bowl; blend well. Add chocolate which has been melted and cooled and vanilla. Beat until smooth. NOTE: I have seen reference to people having trouble with their layer cakes and how they rise. Try this little trick when making this cake. Take the layer that has the least amount of rise on the top and trim it to be flat with a sharp knife. Place the trimmed side down (layer should be upside down). Then frost between layers and place the other layer on right side up and finished frosting. It will give the illusion of having a cake with only one domed layer and will sit better on your cake plate. Also the trimmings are great eating just plain for the cook or for the kids. 2.00 1719 Butter 8.00tb 1719 Flour 1.00tb 1719 Dry white wine 0.50c Melt butter in medium frypan. Saute mushrooms, green pepper, onion and garlic until tender. Add broccoli, tomato, parsley and oregano to pan; heat through, stirring occaisionally. Spoon vegetable mixture over spagetti; toss well to coat. Add salt and pepper to taste. Sprinkle each serving with Parmesan cheese. onion tops chopped 0.50c 1719 Salt, pepper and cayenne to 0.00 3 tb Butter Preheat the oven to 400 degrees F. In a large mixing bowl, cream the cheese, 1 tb of the butter and the sugar. Do not beat. Stir in the eggs, one at a time, beating well after each addition. Add the cinnamon, lemon rind, flour, and salt; blend well. Butter the pan with the remaining 2 tb of butter, using your fingers to spread the butter completely. Pour the mixture into the prepared pan and bake for 12 minutes at 400 degrees, then reduce the temperature to 350 degrees and bake for another 25 to 30 minutes. The knife should come out clean. Cool the cake to room temperature, then sprinkle with confectioners' sugar. 1720 Salt 1.00ts 1720 Eggs, beaten 2.00 1720 Fresh bean sprouts Dry Rub Seasonings: Combine salt, cummin, black pepper and cayenne pepper and mix well. Rub over entire surface of the spareribs. Creole Mustard: Combine horseradish, yellow mustard and white wine. This will keep refrig- erated for several months. Mustard Sauce: Combine minced garlic, brown sugar, and Creole Mustard in a bowl and mix well. Grill ribs bone side down, glazing with mustard sauce as it cooks. Turn several times to avoid buring, adding sauce to the upper side. Glaze ribs with the honey near the end of the cooking time (approx 15 min) 1721 Cooking Oil 2.00tb 1721 Tomatoes; Cut Up, 1 cn 8.00oz 1721 Green Chile Peppers; 1 cn, * 4.00oz 1721 Salt Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001712 0000001713 0000001713 0000001713 0000001713 0000001713 0000001713 0000001713 0000001713 0000001713 0000001714 0000001714 0000001714 0000001714 0000001714 0000001678 Sift together flour, baking soda, cinnamon and salt; set aside. Cream together the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and applesauce. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Beat in boiling water. (Batter should be thick. ) Pour batter into greased and waxed paper-lined 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 1 hour or until cake tests done. Cool 10 minutes in pan on rack. Remove from pan; cool on rack. When cake is cooled, spread with Chocolate Fluff Frosting. Cut in squares. CHOCOLATE FLUFF FROSTING: Melt chocolate over hot water. Cool to room temperature. Blend together confectioners' sugar, butter, melted chocolate and vanilla in a bowl and beat until smooth. In another bowl, beat egg whites until soft peaks form, using an electric mixer at high speed. Gradually beat in 1 c sifted confectioners' sugar, 2 T at a time, until egg white mixture is glossy and stiff. Fold in chocolate mixture into the beaten egg whites. 01717 0000001717 0000001717 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001718 0000001719 0000001719 Place noodles in large bowl; cover with hot water. Let stand 20 minutes or until softened. Drain well. Heat oil in large skillet or wok over medium high heat. Add garlic, chicken and shrimp; stir fry about 1 1/2 minutes until nearly cooked through. Add egg; let set slightly then stir to scramble. Add noodles, beansprouts and peanuts; stir fry until heated through, about 4 minutes. Combine ketchup, fish sauce, lemon juice, soy sauce, chili sauce and sugar in small bowl. Add to noodles; stir fry until well coated. Garnish with onions. 0000001721 0000001721 0000001721 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 0000001722 Cook and stir the meat in a large skillet until the meat is brown. Drain off the excess fat. Stir in the soup mix, oats and water. Cover and simmer for about 5 minutes, stirring occasionally. Stir in the sour cream and eggs. Spread the mixture evenly in the skillet then sprinkle the cheese over the top. Cover and simmer until set, about 5 minutes. Serve with catsup, if desired. 01724 0000001724 0000001724 0000001724 0000001724 0000001678 Pierce steak so marinade can penetrate. Place steak in a non metal dish just large enough to hold it or in a sealable plastic bag. Refrigerate for 12 to 24 hours. \^]^^^_^`^a^b^c^d^e^f^g^h^i^j^k^l^m^n^o^p^q^r^s^t^u^v^w^x^y^z^{^|^}^~^ Wash rice in several of changes of water until the water runs clear. Place rice in a 3 quart saucepan that has a tight fitting lid. Add water and grated ginger. Bring to a boil, uncovered. Reduce heat slightly but continue to cook uncovered until surface water disappears and holes appear in the surface of the rice. Cover tightly, turn heat very low and cook 20 minutes. Add snow peas and cover. Cook 2 minutes longer then remove from heat and let stand 3 to 5 minutes before serving. Stir gently to combine rice with snow peas. *`+`,` .`/`0` 9`:`;` {`|`}` In a 2-cup measure stir together egg yolks, light cream, sugar, and salt. Micro-cook, uncovered, on 50% power for 3 to 5 minutes or till mixture thickens slightly, stirring every minute. Place the 2-cup measure in a bowl of ice water and stir egg yolk mixture for 2 minutes. Stir in Galliano, brandy, or Ameretto and vanilla. Cover surface of mixture with clear plastic wrap and refrigerate till serving time. To serve, spoon over one of the above fresh fruits, or a mixture of the above fresh fruits. NOTE: ----- Cool the custard mixture for Stirred Custard Sauce by placing the glass measure inside a larger bowl filled with ice water. After stirring the mixture, stir in the Galliano, brandy or Amaretto and the vanilla. Adding these ingredients at this stage speeds the cooling of the custard and helps prevent curdling. Be sure to place clear plastic wrap directly on the surface of the custard befroe it is refrigerated. Covering the surface will prevent a "skin" from forming on the top of the custard sauce. "c#c$c &c'c(c *c+c,c .c/c0c 2c3c4c AcBcCcDc FcGcHcIcJcKcLc UcVcWcXc bcccdcecfcgchcicjckc mcncocpcqc ucvcwc yczc{c Reserve 1 tablespoon each of the strawberries and walnuts for the garnish. In a small bowl, mix the strawberries, brown sugar and liqueur. Set aside. Blend the cream cheese and sour cream until smooth. Add the strawberry mixture, blending well. Fold in the walnuts. Mound the reserved strawberries in the center and ring with the reserved walnuts. Cover and chill. Makes about 3 1/2 cups of dip. SUGGESTED DIPPERS: Chocolate Wafers Or Crackers, Graham Crackers, Chocolate Chunks, Ladyfingers, Bananas e e!e"e#e$e%e&e'e(e)e*e+e,e-e.e/e0e1e2e3e4e5e6e7e8e9e:e;ee?e@eAeBeCeDeEeFeGeHeIeJeKeLe NeOePeQeReSe ]e^e_e`eae cedeee keleme oepeqereseteuevewexeyeze{e|e}e~e CAKE: Butter and flour the bottom and sides of a 9 inch spring form pan; set aside. In a large bowl beat whites and cream of tartar to soft peaks. Gradually beat in 1/4 cup of the sugar, continuing to beat to stiff peaks. In a separate bowl beat the yolks with remaining sugar until light yellow and thickened. Scrape yolks over whites, add lemon rind and vanilla and fold together. Sift flour and salt over batter, folding in gently but thoroughly. Transfer to prepared pan. Bake at 350 degrees F for 25 minutes or until the top springs back when lightly touched. Let cool in pan on wire rack. If making ahead, remove from pan and wrap well for storage at cool room temperature for one to two days or in the freezer for up to 2 months. MOUSSE: In a very small saucepan sprinkle gelatin over water; set aside. Rinse, hull and puree berries. In a small saucepan combine puree, sugar and lemon juice and heat gently just long enough to dissolve sugar. Remove from heat. Warm softened gelatin over low heat until clear and syrupy. Stir into strawberry mixture. Transfer to a large bowl and chill to consistency of raw egg white. Whisk in the yogurt. Whip cream until form; fold into mousse and return to fridge. SYRUP: In a small saucepan bring water and sugar to a boil. Remove from heat, cool and stir in liqueur. ASSEMBLY: Using a long serrated knife, but cake into 2 thin layers. Place top half, but side up, in the botton of a clean 9 inch spring for pan. Drizzle half the syrup ivenly over the cut side of each of the 2 halves. Spoon strawberry mousse over cake in pan; don't worry if mousse extends over the sides. Set remaining layer, cut side over mousse, pressing gently. Cover and chill thoroughly, overnight if possible. Release sides of pan, and using a wide lifter, transfer cake to service plate, doily-lined if you've thought that for ahead. CREAM FROSING AND GARNISH: Rinse and hull berries. Slice thinly. Whip cream until it's stiff and firm. Sweeten with sugar and spread ivenly over top and sides of cake. Arrange berry slices in circle around the top and bottom edges of the cake. Refrigerate until serving time, which should be within the following hour or two. rozen cut 1.00pk 1722 Okra, thawed, or 1 cn 0.00 1722 (16 ounces) okra, drained 0.00 plate. Sprinkle with 1/2 cup sugar and nutmeg. Beat together egg and cream and pour over peaches. Mix together until crumbly: brown sugar, butter and flour. Sprinkle crumb mixture over peaches. Bake at 425 degrees for 35 to 45 minutes. Serve slightly warm, alone or with ice cream, whipped topping or sour cream. Preheat oven to 425 degrees n 1722 Pounds fresh or frozen raw 1.50 TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. 1723 Champagne 1.50c 1723 Salt 0.25ts 1723 Minced shallots or scallions 2.00t In a food processor or blender, process the apples, 4 Tablespoons of the butter, the sugar, vanilla and nutmeg until smooth, about 3 to 4 minutes. Set aside. In a small bowl thoroughly combine the seasoning mix ingredients; set aside. Prepare the pork chops by cutting a large pocket (to the bone) into the larger side of each chop to hold the stuffing. In a large skillet, brown the ground pork in the remaining 3 Tbsp. butter over high heat, about 3 minutes. Add the onions, bell peppers, garlic, and 2 Tbsp. of the seasoning mix, stirring well; cook about 5 minutes, stirring occasionally and scraping pan bottom well. Stir in the green chilies and their juice and continue cooking until mixture is well browned, about 6 to 8 minutes, stirring occasionally and scraping the pan bottom as needed. Add the stock and cook 5 minutes, stirring frequently. Stir in the bread crumbs and cook about 2 minutes more, stirring constantly and scraping pan bottom as needed. Remove from heat. Sprinkle the remaining seasoning mix evenly on both sides of the chops and inside the pockets, pressing it in by hand. Prop chops with pocket side up in an ungreased 13x9-inch baking pan. Spoon about 1/4 cup stuffing into each pocket; reserve the remaining stuffing. Bake chops with pocket up at 400F until the meat is done, about 1 hour 10 minutes. Place the remaining stuffing in a small pan in the oven for the last 20 minutes to reheat. Serve immediately with each chop arranged on top of a portion of the remaining stuffing. e wine, or dry 1.00tb 1724 sherry 0.00 1724 Peanut or corn oil 2.00tb 1724 Salt 0.50ts 1724 * Choose one of the following soup mixes to use in the recipe: --------------------------------------------------------------------------- Preheat oven to 350 degrees F. In large bowl, combine onion recipe soup mix, ground beef, bred crumbs, sour cream or yougurt, egg and thyme or basil. Sprinkle flour into 9-inch pie pan. Press ground beef mixture onto bottom and sides of prepared pan, shaping edges 3/4 inch above pan and forming a center "well". Bake 40 minutes, drain. Fill with 3/4 cup cheese, then vegetables and remaining cheese. Bake an additional 10 minutes or until cheese is melted. MICROWAVE DIRECTIONS: In 9-inch glass pie plate, prepare ground beef mixture as above. Heat, uncovered at HIGH (Full Power) 9 minutes, turning plate every 3 minutes; drain. Fill as above and het 3 minutes on HIGH (Full Power) 3 minutes or until cheese is melted. Let stand covered 5 minutes before serving. stock 0.75c Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. Place in a large mixing bowl and beat until smooth. Add the eggs, flour, sugar, cream, and finely chopped almond and blend well. Pour the mixture into the prepared crust and bake for about 45 minutes or until a knife comes out clean. Remove the pie from the oven and chill before serving. 1724 Green onion, chopped 1.00 * Carrot should be cut thinly with a slant cut. ** Green Bell Pepper should be seeded and cut into strips. -------------------------------------------------------------------------- Partially freeze pork. Thinly slice into bite-size strips. Preheat a 10-inch microwave browning dish on 100% of power for 5 minutes. Add cooking oil and sasame oil to dish. Swirl to coat dish. Add the pork. Micro-cook, covered, on 100% power for 2 to 3 minutes or till pork is no longer pink, stirring every minute. Stir in sliced carrot, green pepper strips, and sliced green onions. Micro-cook, covered, on 100% power for 2 to 4 minutes more or till the vegetables are crisp-tender. Drain off liquid. In a 2-cup measure stir togethere the brown sugar and cornstarch. Stir in water, red wine vinegar, soy sauce and ground ginger. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in drained pineapple chunks. Micro-cook, uncovered, on 100% power for about 45 seconds more or till pineapple is heated through. Toss the pineapple mixture with the pork mixture. Serve with cooked rice. 1725 Shrimp, fresh cooked peeled 1.25lb 1725 GARNISH --------- 0.00--------- 1725 Peanuts, roasted 1.00c 6 tb Butter; Softened 3 tb Unbleached Flour 3 tb Cornstarch Preheat the oven to 350 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, beat together the cottage cheese, Swiss cheese, butter, flour, cornstarch and sugar blending well. Add the egg yolks, one at a time, at low speed mixing well after each addition. In another large mixing bowl, beat the egg whites until they form stiff peaks and fold them gently into the cheese mixture. Pour the mixture into the prepared crust and bake for 45 minutes. The cake will rise above the top of the pan, then settle down again. Cool in the oven with the door propped open, then chill. 1726 Cloves garlic (crushed) 2.00 1726 Finely grated fresh ginger 1.00ts 1726 Fresh red or green chilies ( Wash broccoli; remove outer leaves and tough part of stalks. Cut broccoli stalks lengthwise into uniform spears, following the branching lines. In a 1-quart casserole combine broccoli, water and 1/8 t salt. Micro-cook, covered, on 100% power for 5 to 6 minutes or just till tender. Let stand, covered, while preparing sauce. For sauce, in a 1-cup measure micro-cook butter or margarine, uncovered, on 100% power for 30 to 45 seconds or till melted. Stir in flour, dash salt, and pepper. Stir in milk. Micro-cook, uncovered, on 100% power for 1 to 2 minutes or till thickened and bubbly, stirring every 30 seconds. Stir in shredded Swiss cheese til melted. Drain Broccoli. Serve sauce atop broccoli. 1727 Small shrimp 1.00lb 1727 Salt 0.00 1727 Dried chil Combine the ingredients in the container of a food processor. Pulse on and off until the mixture is a coarse puree. Store in airtight container in refrigerator. 1727 Olive oil 4.00tb 1727 Paprika 0.00 1727 Mango: Hard, ripe, peeled, seeded and sliced. Place all ingredients in heavy saucepan over medium heat. Bring to boil. Lower heat and simmer for about 20 minutes, stirring frequently. Remove from heat, cover, and let stand for about 12 hours. Again bring to a boil, lower heat, and cook for 15 minutes, stirring frequently. Remove from heat and immediately pour into hot sterilized jars. Vacuum seal. Makes: 4 1/2 pint jars. Combine ingredients, heat, and serve over crabcakes (see separate recipe). Chopped parsley and chives may be added if desired. Jack Beasley sauce 2.00c 1728 GREEK TOMATO SAUCE --------- 0.00--------- 1728 Olive oil 3.00tb Stir together oats and 2 T warm water, let stand for 5 minutes. Meanwhile stir together 1/2 cup flour, sugar, baking powder, cinnamon and a DASH of salt. Stir egg yolk, oil and milk into oat mixture; add to dry ingredients, stirring just till moistened. Fold in 3 T of the walnuts and the raisins. Line four 6-ounce custard cups with paper baking cups. Fill 2/3rds full. Combine 2 t flour , brown sugar, butter, and remaining walnuts. Sprinkle atop muffins. Micro-cook, uncovered, on 100% power for 1 1/2 to 2 1/2 minutes or till done, rearranging twice. (When done, surface may still appear moist but a wooden pick inserted near the center should come out clean. ) Remove from custard cups. Let stand on a wire rack for 5 minutes. Serve warm. 1728 Chopped parsley 2.00tb 1728 Whole oregano 2.00ts 1 pn Ground Pepper 2 t Parmesan cheese, optional Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. Chill evaporated milk. Sprinkle gelatin over cold water in small saucepan, then stir over low heat until dissolved. Add to milk and beat until stiff. Add sugar, vanilla and lemon juice. Use immediately, or beat again before serving. Makes 1/2 c. 1 serving = 2T, 29 cal. 1729 Shrimp - P & D 0.50lb 1729 Cornstarch } 2.00ts * You can use either Mozzarella or Swiss cheese slices. Each slice -------------------------------------------------------------------------- Mix the meat, bread crumbs, onion, egg and seasonings together. Shape the mixture into 12 thin patties, each about 4-inches in diameter. Top each of 6 patties with 1 Tbls of the cottage cheese, spreading to within 1/2-inch of the edge, sprinkle on 2 tsp of the Parmesan cheese, and top each patty with one of the remaining patties sealing the edges firmly. Brown the patties in a large skillet over medium-high heat, turning once. Drain off the fat and pour the tomato sauce over the patties. Cover and simmer for about 15 minutes. Place a cheese slice on each patty, cover, and heat until the cheese is melted, about 2 minutes. Serve with the remaining sauce in the skillet poured over them. Dry sherry } C 1.00tb 1729 Hot chili SAUCE* } 1 pn Sugar +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In saucepan, cover pork butt with water, bring to a boil & simmer for 30 minutes. Add more hot water if level goes below pork. Cool pork in its cooking water. Wash, then soak mushrooms in warm water for 1 hour. Squeeze liquid from mushrooms, reserving liquid. Discard mushroom stems, and halve mushrooms. Halve, seed & core bell pepper; cut into pieces about 1" by 1 1/2". Slice bamboo to match bell pepper. Peel carrot; slice on bias into ovals. Remove pork from cooking water, & parboil carrots in water for 1 minute. Slice 2/3 of pork butt into rectangles same size as bell pepper. Save remaining 1/3 for another dish. Strain mushroom liquid; combine specified amount with soy sauce, sugar & salt. Drain bean curd, rinse in cold water, and slice same size as bell pepper. Stir-fry: Add oil to very hot wok. When oil begins to smoke, stir-fry mushrooms, garlic and ginger for 1 minute. Add bell pepper, bamboo shoots, carrots & pork; stir-fry for 1 minute. Add bean curd & mushroom liquid; bring to boil. On medium heat, cover wok & cook for 1-2 minutes, until bell pepper is bright green & crisp. Push ingredients up side of wok. Restir thick cornstarch paste, then dribble into liquid until it thickens; cook briefly while stirring. Recombine with ingredients. Serve. 0000001697 0000001700 0000001705 0000001710 0000001714 0000001717 0000001721 Mix sugars and cornstarch, add milk and cook a little. Add butter and egg yolks and bring to a good boil. Remove from fire and add beaten egg whites, vanilla and nutmeg. Pour into unbaked pie shell. Bake at 325 degrees until firm and brown, about 30-35 mins. Harold T. Cook says, "This is an old family recipe & guests are always puzzled as to what is in it. Don't tell - keep them guessing! This is the first time I've told. 0000001725 0000001726 0000001726 Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve and drain. In a large mixing bowl, beat the egg yolks until light an foamy, then add the sugar slowly, continuing to beat until very light and smooth. Add the cottage cheese to the egg mixture, blending well, then add the sour cream, cornstarch, lemon rind, and walnuts (if desired). Stir until all ingredients are well blended and the mixture is smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gently fold them into the batter. Pour the mixture into the prepared crust and bake for about 1 hour. Cool to room temperature before serving. 0000001728 0000001728 0000001728 0000001728 0000001728 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 0000001729 Sift together the flour, cocoa, baking soda and salt; set aside. Cream the shortening and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Blend in the corn syrup and egg yolks. Beat in vanilla. Add dry ingredients alternately with coffee to creamed mixture, beating well after each addition. Beat egg whites in another bowl until stiff peaks form. Fold egg whites into cake batter. Pour batter into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree oven 45 minutes or until cake tests done. Cool in pan on rack. NOTE: This cake recipe dates from WW II and as you can see, sugar was very precious and in short supply. 0000001731 0000001731 0000001731 0000001731 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 0000001732 Combine dry ingredients; cut in butter. Add enough warm milk to make a soft dough, easy to handle. Knead on floured board until dough is very smooth and soft but elastic. Do not use a lot of extra flour. Divide dough into 6-8 balls and brush the tops with melted butter. Cover and let stand 30-45 minutes. Pat out each ball into a round, 5 or 6 inches in diameter and 1/4 inch thick. Fry in deep fat (preheated to 365 degrees). Dough should rise immediately to surface. Cook until brown on one side, turn, and brown on other side being careful to not pierce crust. Drain on absorbent paper and serve hot. Bernard Mahon ice 2.00c 1730 Raw shrimp 1.50lb 1730 Butter 2.00tb 1730 Finely ch Combine dates, baking soda, and boiling water in a small bowl. Cool to room terperature. Sift together the flour, cocoa, and salt; set aside. Cream the shortening and sugar together in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in date mixture. Then stir in dry ingredients. Pour into a greased 13 x 9 x 2-inch baking pan. Bake in preheated 350 degree F. oven for 35 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve with a scoop of vanilla ice cream on top. 1730 Plain yoghurt 0.50c 1730 Chopped fresh coriander 0.25c 1730 Salt & pepper to taste 0.00 6 tb Butter Preheat the oven to 325 degrees F. Press the cottage cheese through a sieve. In a large mixing bowl, cream the butter with the sugar, do not beat, then add the egg yolks and vanilla. Blend until the mixture is light and fluffy. Add the cream cheese, cottage cheese and cornstarch and blend well. In another mixing bowl, beat the egg whites until they form stiff peaks; then fold them into the cheese batter. Pour the mixture into the prepared crust and bake for about 1 hour or until the top is a golden brown. Leave the cake in the oven to cool for 2 hours then chill. 1731 Egg white, lightly beaten 1.00 1731 Cornstarch 1.00ts 1731 Peanut oil for deep-frying 1.50c In large bowl, stir together whole wheat and all-purpose flours, baking soda, salt and nutmeg. Make a well in centre; add buttermilk and orange rind. Mix just until dough is soft but not sticky. Turn dough out onto lightly floured surface. Knead 10 times. Put dough into greased 8 x 4 in (1. 5 L) loaf pan. Bake in 350F (180C) oven 20 minutes. Reduce temperature to 300F (150C); bake 25 to 30 minutes longer or until a cake tester inserted in centre of loaf comes out clean. Turn out onto wire rack. 1731 beans 0.00 1731 Coarsely chopped garlic 2.00tb 1731 Finely chopped ginger root 1.00ts 1731 Scallions, finely chopped 2.00 This recipe is for 2 loaves of bread. If one loaf is desired, use 2 packages yeast instead of 3 and cut all other ingredients in half. Wheat germ and soya flour may be omitted. Put flour in oven to warm, at lowest heat. In a VERY large bowl, dissolve yeast in 3/4 cup of very warm water. Add honey to yeast. Coat loaf pans well with margarine and flour. Add oil, 2-1/2 cups warm water, and 2T salt yeast. Add about 4c flour mixture and beat at medium speed for 2 minutes. Gradually add more flour, beating well. Dough should be sticky - if runny, add more flour. Put in pans, smoothing top and making sure dough is pushed into corners. Cover with hot, wet towel and let rise in warm place. Check bread in about 20 minutes and keep checking to be sure dough doesn't rise over lip of pan. When dough has risen ALMOST to lip of pan, bake at 450 degrees for about 40 mins. Remove from pan immediately and cool on rack. William W. LaViolette Sauce 3.00dr Stir together sugar, flour, whole wheat flour, baking soda and salt in a mixing bowl. Combine butter, water and cocoa in saucepan. Bring mixture to a boil, stirring constantly. Remove from heat. Pour into flour mixture. Mix well, using wooden spoon. Blend in eggs and sour cream, mixing well. Pour batter into greased 13 x 9 x 2-inch baking pan. Bake in preheated 375 degree F. oven 30 minutes or until cake tests done. Cool in pan on rack. Meanwhile prepare Cocoa Frosting. Pierce warm cake with fork. Pour Cocoa Frosting over all. Cool completely. Cut into squares. COCOA FROSTING: Combine butter, milk, and cocoa in saucepan. Cook over medium heat until butter is melted and mixture is smooth. Stir in confectioners' sugar, that has been sifted. Continue cooking over low heat until confectioners' sugar is completely dissolved. Remove from heat. Stir in vanilla. Frost cake immediately. 10067 Tiny shrimp Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. Harold Cook 10068 Onion, sliced Blend cheeses, add pickle relish and onion. Shape into 10" X 2" roll; wrap in waxed paper. Chill 3-4 hours. Remove paper, roll in pecans, serve as spread with crackers. Robert F. Lewis 10068 sliced 0.00 10068 Salt 1.00tb 10068 Peppercorns 2 tb Milk 2 tb Fresh Parsley; Minced, OR Place the shredded zucchini in a colander, squeeze out any excess water and set aside. Beat the cream cheese to a smooth consistency and blend in the milk and eggs, blending well. Mix in all the other ingredients, including the zucchini, and place in a greased 1 1/2-quart casserole. Bake at 350 degrees F. for 20 minutes, or until heated through and bubbly. Pour into a chafing dish and serve hot. Makes about 5 cups of dip. SUGGESTED DIPPERS: Italian Bread Chunks, Bell Peppers, Hot Dogs, Genoa Sausage 10069 Cooked Cocktail Shrimp 0.50lb 10069 Worcestershire Sauce 0.00 10070 Shrimp, deveined and 6.00lg 10 In a blender or food processor, puree the beans to a coarse paste, (Beans may also be mashed by hand). Put into a bowl and add all of the other ingredients, blending well. Serve at room temperature. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Sirloin Steak, Celery, Jicama, Cabbage, Swiss Cheese 0sl 10070 Sauce Remoulade 0.00 * You can use canned chopped Green Chiles or Jalapenos for a hotter -------------------------------------------------------------------------- Melt margarine in a small saucepan. Add green peppers and onion. Cook and stir until the onion is tender. (Note: If using the canned peppers, just cook the onion alone. ) Stir in all the remaining ingredients and heat to boiling, stirring occasionally. Serve hot over patties. c 20197 Sliced mushr Sift together flour, cocoa, baking soda and salt; set aside. Cream together the butter, oil, and sugar in a mixing bowl until light and fluffy, using an electric mixer at medium speed. Beat in eggs, one at a time, beating well after each addition. Blend in Vanilla Extract. Add dry ingredients alternately with buttermilk to creamed mixture, beating well after each addition. Stir in zucchini. Pour batter into a greased 13 x 9 x 2-inch baking pan. Sprinkle with chocolate chips and walnuts. Bake in a preheated 325 degree F. oven for 55 minutes or until cake tests done. Cool in pan on rack. Cut into squares and serve. Grated Parmesan cheese 0.25c i 20197 Shredded Swiss Cheese 4.00c j 20198 Water 8.50c a Mix all ingredients together. Marinate the meat (beef, pork, chicken, or game) for 3 to 6 hours, then use the marinade as a basting sauce as the meat cooks on the grill. From Justin Wilson's "Outdoor Cooking With Inside Help" c 20198 Stick celery 1.00 d 20198 Carrot, sliced 1.00 e Cream butter and sugar. Add egg. Stir in dry ingredients. Add hot applesauce. Bake in 350 degree oven about 1 hr and 15 mins or until toothpick comes out clean. Keeps moist for days. Louis Radaj g 20198 Cloves 2.00 h 20198 A bouquet garni 0.00 Saute onions and bell pepper in olive oil. Add garlic, wine and the rest of the ingredients. Bring to a boil. Cover, then cook over a low fire for at least 2 hours. Use on finished barbecue, NOT AS A BASTING SAUCE. This is garontee to warm the belly. From Justin Wilson's "Outdoor Cooking With Inside Help" 2.00ea c 20199 Limes, juiced 2.00ea Mix all ingredients together and use as a marinade. Then use as a basting sauce for the meat while it cooks. e 20199 Skewers 1.00x f 20199 Tangerines peeled,sectionedx 2.00ea g 20199 Small red onion, fine dicedx 1.00ea Put a layer of saltines on bottom of greased casserole; then a layer of cooked asparagus, slices of cheddar cheese, and sprinkle with seasoning salt. Continue making layers until casserole is almost full. Beat 2 eggs and add approximately 1/2 c of water or asparagus liquid. Pour over top of casserole and bake at 350 degrees about 20 minutes or until set. Almost any vegetable - summer squash, broccoli, etc may be substituted for asparagus. William W. LaViolette 1.50lb Salt and red pepper the chops. Brown them slowly in a skillet. Add wine, bell pepper, onion, and garlic, Cover and simmer for 25 to 30 minutes. Remove pork chops, being sure to keep them warm. Add the soy sauce and syrup from the pineapple. Stir and simmer until more or less thick. Add the pineapple chunks and bring to a boil. Serve over pork chops and hot cooked rice. From Justin Wilson's "Gourmet and Gourmand Cookbook" 0 In a large skillet, saute onions, celery, bell pepper and parsley in peanut oil until onions are clear or tender. Add garlic and cook a little longer. Add steak sauce, hot sauce, and ketchup. Salt to taste. Add Southern Comfort. Bring to a boil. Lower heat and cover. Cook for 2 to 3 hours. This sauce can be stored in the refrigerator for several weeks. Makes 3 quarts to 1 gallon. Justin says, "This is not to drink, no. It's to use as a bubba-que sauce, but it also, too, is mighty fine for soppin. " From Justin Wilson's "Outdoor Cooking With Inside Help" 0.00 1737 for Shrimp on Sugar Cane 0.00 1737 Vegetable oil 0.25c 1738 Raw shrimp in shell 1.00lb Crumble shortening into sugar and flour. Reserve 3/4 c of the mixture for topping. To the remaining dry ingredients add shortening, milk and egg. Mix well and place in deep, 8" square baking dish. Cover with the 3/4 c reserved crumbs. Bake at 350 degrees for 40 minutes or until done. Mrs Nicholas J. Constantine 0.00 1738 granulated sugar 0.00 Mix dates, walnuts and cherries. Sift together flour, salt and baking powder, and mix with the fruit mixture. Add sugar and mix. Beat 4 egg yolks until thick and mix thoroughly through cake mix. Add vanilla. Beat egg whites until stiff and dry and fold into mixture. Line 2 loaf pans with wax paper, pour in mix and bake 1 hr at 350 degrees. 1.00tb 1738 below] 0.00 Put all the dried ingredients in a pot and add water. Let it set a little while. Add the wine and the rest of the ingredients. Cover and cook for several hours. "I use a food dehydrator to preserve vegetables when they are in season, then I store them and use them when I need them. " From Justin Wilson's "Outdoor Cooking With Inside Help" 2.00tb 1738 minutes and diced very 0.00 Mix all ingredients except butter, vanilla, and pecans. Cook on low fire until the mixture forms a soft ball in cold water. Remove from fire. Add butter, vanilla, and pecans, and beat until the mixture holds its shape. Spoon onto buttered wax paper (Add old newspaper under your wax paper. ) If candy gets hard before all is spooned out, add a little water, and heat over. Or you can let it stand on low heat while spooning out. If you have never tasted freshly made pralines, made from fresh Louisiana pecans, you have just never really lived. Justin Wilson says, "Doris is the much better half (wife) of my good friend Gordon Martin, the sheriff of St. James Parish. Every Christmas Eve we go by to see them after watching the bonfires that are burned on the levees along the Mississippi River to light the way for Papa Noel (Santa Claus). Dried rice papers (banh 12.00 1738 trang) Mix all ingredients together and stir well. Use as a marinade, Then as a basting sauce when you cook fish. From Justin Wilson's "Outdoor Cooking With Inside Help" 11 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 0000018111 Sift together dry ingredients and put in mixing bowl. Add shortening and half the milk. Add remaining milk, vanilla, and egg yolks. Blend well. Pour into 2 greased and floured round layer pans and bake at 350 degrees for 30-35 minutes. 0000018112 0000018112 0000018112 0000018112 0000018113 0000018113 0000018113 0000018113 0000018113 0000018113 0000018113 0000018113 0000018096 In bowl, blend 1 envelope instant cream of chicken flavor or cream of mushroom soup mix, 1/2c boiling water, and 1/2t lemon juice. 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018114 0000018115 0000018115 0000018115 0000018115 0000018115 0000018115 0000018115 0000018115 0000018115 Cut Italian sausage into 2-inch lengths. Brown sausage off in olive oil (about half cook it), remove from pan and put aside, Add flour to oil that was used and make roux. Add onions, celery, and bell pepper. Stir and cook until tender or clear. Add water and stir until smooth. Add wine (you may wish to experiment with the amount of wine used, 2 cups is too much for some tastes), parsley, and garlic. Pour in red pepper, Lea & Perrins Worcestershire sauce, dried mint, and tomato sauce. Stir real well. Bring to a bubbly boil and add salt, to taste. Add sausage. Bring back to a boil. Turn heat down to simmer. Cook for about 3 or 4 hours. Serve over spaghetti topped with cheese. From Justin Wilson's "Outdoor Cooking With Indoor Help" 0000018117 0000018117 0000018118 0000018118 0000018118 0000018118 0000018118 0000018118 0000018119 0000018119 0000018119 0000018119 0000018119 0000018119 Combine all dry ingredients. Add eggs, buttermilk, onions, and oil or bacon drippings. Mix well. Drop in deep hot fat by spoonfuls and brown on all sides. Now, I said above that this makes 48, I've never counted, so I don't know for sure. But it sure does make a bunch. The main reason why I said 48 is because the program, MenuMaster, won't let you past that field unless you tell it something. Justin Wilson says, "Hush puppy is an old Southern term that originated after the Civil War. People didn't have enough for themselves to eat let alone feed their dogs, so when the old hounds started barking from hunger, they would throw pieces of fried corn bread to them, yelling, 'Shut up, dog! Hush puppy!" 0000018122 0000018122 0000018122 0000018123 0000018123 0000018123 0000018123 0000018123 0000018123 0000018123 0000018124 0000018124 0000018124 0000018124 0000018124 0000018124 Mix all ingredients well and refrigerate ovedrnight for best flavour. This can be used on all seafood. Tastes good also, to. Sauce can be stored in the refrigerator for some time. Justin Wilsons "Outdoor cooking With Inside Help" 0000018125 0000018125 0000018125 0000018125 0000018125 0000018125 0000018125 0000018126 0000018126 0000018126 0000018126 0000018126 0000018126 0000018096 Mix all of the ingredients really well and then pour over whole beef brisket. Let marinate for several hours, or overnight if possible. Also, use this marinade as a basting sauce. Some people may find Justin's 3 cups of dry red wine a little bit too much for their taste. No problem, use as much as you like in the sauce, and drink the rest. Sure won't go to waste. From Justin Wilson's "Outdoor Cooking With Inside Help" Penn Dutch Pies 28940 Mix all ingredients. Marinade lamb or goat 6 to 12 hours, then use the marinade as a basting sauce as it cooks. From Justin Wilson's "Outdoor Cooking With Inside Help" ce Chicken Sautes Chicken 28941 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18107 Short Ribs Fdgn81a Mix all ingredients together well except jam. Lastly, gently stir in the 2c jam. Pour into greased and floured 9" round cake pans. Bake in 325 degree oven for 35-40 minutes or until toothpick inserted in center comes out clean. If desired, serve caramel icing. Charles E. Phillips Crockpot 28945 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Cream butter and sugar. Drop in eggs one at a time, stirring after each. Fold in flour and mix well. Add vanilla. Bake in 350 degree over for about 50 minutes. Charles E. Phillips 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 18110 Shrimp And Chicken Curry Chicken Entree 28949 Frosting: Mix 3/4 c brown sugar, butter, cream and coconut. Spread over cake after baking and broil until bubbling. Cake: Mix and set aside oatmeal and boiling water. Mix remaining ingredients and add to oatmeal. Bake in 9" X 13" pan at 350 degrees for 30 to 35 minutes. Mrs James Olfson 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18112 Shrimp And Scallop Chowder With Coconut Milk Mix mayonnaise and Durkee's Famous Sauce. Pour in olive oil gradually. Beat as if you are making mayonnaise. Add creole or poupon mustard, beat some more. Add horseradish, ketchup, wine vinegar, Lea & Perrins, and louisiana hot sauce, beating after each ingredient. Pour over shrimp on salad or use as a sandwich sauce. "Some of my friends say they even like this over some desserts, but I don't believe then, no. " From Justin Wilson's "Outdoor cooking With Inside Help" 00 -1.00 -1.00 app Combine all ingredients. Heat, stirring, until cheese is melted. 28961 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18115 Shrimp De Jonghe 28964 6 -1 Cream 1c sugar and butter. Add egg yolks and sour cream. Beat until light and fluffy. Add flour, baking powder and baking soda. Beat egg whites until stiff and fold in. Pour batter into a greased and floured Bundt pan. Sprinkle with topping made of 1/4 c sugar, cinnamon and nuts. Dot with extra butter. Bake at 325 degrees for 1 hour. Allow to cool in pan for 15 minutes before turning out. John Elberti si Indonesian Sauce/condm Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook q 18115 - at room temperature 0.00 r 18115 Lemon juice 2.00tb s 18115 Preheat oven to 350. Lightly oil a cookie sheet. Combine flour, dry milk, salt, garlic powder and sugar. Cut in meat drippings until mixture resembles corn meal. Mix in egg. Add enough water so that mixture forms a ball. Using your fingers, pat out dough onto cookie sheet to half inch thick. Cut with cookie cutter or knife and remove scraps. Scraps can be formed again and baked. Bake 25-30 minutes. Remove from tray and cool on rack. from: _Cookiemania_ a * Sweet potatoes should be pared and cut into pieces. -------------------------------------------------------------------------- Cook onions in 1 T butter or shortening in Dutch oven until tender-crisp; set aside. Brown roast in remaining butter or shortening in Dutch oven over medium heat 15 to 20 minutes or until browned on both sides. Pierce entire surface of meat with fork. Combine apple juice, catsup, salt, pepper, thyme, mustard and basil; add to meat. Top meat with reserved cooked onions; cover and cook slowly 2 1/2 hours or until almost tender. Brush sweet potatoes with lemon juice for bright color; add to meat. Continue cooking, covered, 30 to 40 minutes or until meat and potatoes are tender. Place meat and potatoes on warm platter. Sprinkle potatoes with chopped parsley or garinish with apple rings and parsley, if desired. Serve gravy over sliced meat. NOTE: After apple juice mixture is added to browned meat, it may be marinated in the refrigerator until 3 to 4 hours before serving time; turn meat several times. If Dutch oven is cast iron, transfer to a glass dish. GRAVY: Skim excess fat from cooking liquid; add water if needed to make 1 1/2 cups. Mix 1/2 cup water and 2 T Unbleached Flour; stir gradually into cooking liquid. Heat to boiling; cook, stirring 3 to 5 minutes. Season with salt and pepper, if desired. Gravy may be served in Large Apple that has been scooped out, if desired. Green Onions/Scallions Or 0.00 Brown beef and saute onions in butter untill golden. Mix meat with onions, catsup, Worcestershire, salt & pepper. Add a litter meat stock and cook, covered, over low heat for 15 to 20 minutes. Beat egg yolks untill light, whites untill stiff. Beat yolks, cream, butter, and garlic powder into mashed potatoes. Gently fold in beaten egg whites. Put meat mixture into casserole and top with potatoes. Sprinkle with Parmesan cheese and bake at 350F. untill puffed and browned. Bake 1 brownie mix according to directions,but bake a few minutes less, in the bottoms of 2 pie tins. Beat egg yokes until thick and lemon colored. Slowly beat in sugar. Soften gelatin in cold water and add 1/3 of the bourbon. Heat this mixture of bourbon over boiling water until gelatin dissolves. Pour into yolks and stir briskly. Add remaining bourbon. Whip 1-cup of cream and fold into mixture. Pour filling into brownie crust and chill 4 hours. Top with remaining cream whipped with a pinch of salt & sugar to taste. Sprinkle shaved chocolate on top. Clove garlic 1.00 d 18117 Brown sugar (optional) 1.00ts e 18117 Salt 0.00 f 18117 Lime, juice only 0.50s Preheat oven to 375 degrees. Place large size (14 X 20") oven cooking bag on large cookie sheet. In large bowl,coat blueberries with 3 tablespoons flour. Roll out pastry for bottom crust,fit into pan;sprinkle with 1 tablespoon sugar and remaining flour. Pour in blueberries;sprinkle with lemon juice and remaining sugar. Dot with butter. Add lattice top crust made with remaining pastry;slide pie into bag. Close bag with nylon tie;make 6 half-inch slits in top. Bake 1 hour or until syrup boils and crust is brown. 1742 Ground cayenne pepper 1.00ts 1742 Flour 1.00tb 1742 Salt 0.00 1742 Fresh ground black pepper Preheat oven to 375 degrees. In large bowl,combine lemon juice and apples;toss until well coated. Stir in sugar,flour,cinnamon and salt;mix well. Turn into 9" unbaked pie shell. Cover edges with aluminum foil. Bake @ 375 degrees for 20 minutes. TOPPING: Melt over hot(not boiling water,Nestle Butterscotch Flavored Morsels and butter;stir until smooth. Remove from heat;stir in flour and salt. Blend until mixture forms large crumbs. Remove foil from pie. Crumb mixture over top of hot apples. Bake @ 375 degrees 25 minutes longer. 1743 Green onions chopped 1.00c 1743 Celery chopped fine 1.00c 1743 Prepared horseradish 2.00tb 1743 Dijon mustard *** 1 1/4 to 1 1/2 lb. Lobsters (split and claws cracked) Heat oven to 375F. Remove any tomalley (green liver) from lobsters; mash it and reserve. Place lobsters, split side up, in large, flat baking pan. In bowl, combine crumbs, 1/4 cup of the melted butter, Worcestershire, and wine. Add tomalley. Lightly spoon mixture into lobster cavities. Sprinkle exposed meat of lobster with melted butter. Bake uncovered, 35 to 40 minutes. Sprinkle with paprika and parsley. Serve with additional melted butter. 1.00lg 1743 Cayenne pepper(or more) 0.50ts 1743 Salad oil 1.75c 1743 Salt and pepper to taste 0.00 174 Preheat oven to 350. With electric mixer, blend first five ingredients. Spread in greased and floured 15x10" jelly roll pan, or 13x9" plus one 8" cake pan. Sprinkle half of cinnamon/sugar mixture lightly over dough base. Arrange peach slices by rows on top of base. Sprinkle with remainder of cinnamon/sugar mixture and drizzle melter butter over all. Bake for 25-30 minutes. (For thicker dough, omit 8" cake pan -- use 13x9" pan only. ) * Steak shoud be cut 1/2 to 3/4-inch thick and weigh approximately 2 to 2 1/2 lbs. -------------------------------------------------------------------------- Combine catsup, chili sauce, brown sugar, wine vinegar, steak sauce, cumin and chil powder in small saucepan; cook slowly 20 minutes. Meanwhile, remove bone from round steak; sprinkle with tenderizer, salt and pepper and pound with mallet. Brush top of steak with 1/2 cup barbecue sauce. Sprinkle with 3/4 c shredded Cheddar cheese, corn, green pepper and 1/4 cup sliced ripe olives. Beginning with long side, roll steak tightly and tie with string. Dredge steak roll in flour, brown lightly in cooking oil in electric frying pan. Pour remaining barbecue sauce and water over steak. Cover tightly and cook slowly for 1 1/2 hours or until meat is tender. During last 5 minutes of cooking time, remove strings and sprinkle top of meat with 1/4 cup shredded Cheddar cheese and 2 T sliced ripe olives. Place steak roll on warm serving platter. Granish with tomato roses. Place green pepper slices around roses for leaf effect. Serve remaining barbedcue sauce with beef roll. NOTE: Tomatoe Roses: Using 3 tomatoes, pare each with a very sharp knife, starting at the rounded top and conginuing in a circular manner around the tomato to obtain a strip of peel approximately 10 inches long and 1 inch wide. (Pare off only the skin. ) Wrap one end of one strip around tip of index finger. Continue wrapping, forming the petals of a rose. Gently lift tomato rose from finger tip to serving paltter. Repeat for other roses. b 18119 Finely diced celery 0.50c c 18119 Cucumber, finely diced 0.50c d 18119 -(peeled, seeded) 0.00 e 18119 Freshly sni Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" m Pick the rice over and put in a bowl. Wash in several changes of water. Drain. Pour 3 times the water you have rice over the rice and let soak for 30 minutes hour. Drain thoroughly. Combine the rice, salt, butter and the water in a pot. Bring to a boil. Cover with a tight fitting lid, turn heat to very low and cook for 20 minutes. Lift the lid, mix gently but quickly with a fork and cover again. Cook for 5-10 minutes until tender. a GINGER SAUCE: In small saucepan, place vinegar, sugar, 3/4 c water, and soy sauce. Bring to a boil, reduce heat, and simmer, stirring occasionally, for 5 minutes. Meanwhile, in a small bowl, combine cornstarch and 1 T water; stir into sauce. Cook mixture, stirring until clear and thickened. Remove pan from heat; stir in ginger. Makes 1 cup. Use for Batter Dipped Tofu and Vegetable Stir fry. TOFU: While Ginger Sauce is simmering, cut tofu into 1" squares about 1/4" thick. Set aside. In a med bowl, combine flour, wheat germ, and seasonings. In a separate bowl, lightly beat egg. Add milk and hot pepper sauce. In a large skillet, heat oil. Piece by piece, dip tofu in flour, then in egg mixture, and again in flour. Saute until lightly browned, about 3 minutes on each side. Serve warm, arranged on a platter with cocktail forks and a bowl of Ginger Sauce. Surround platter with curly lettuce leaves or large sprigs of parsley. Makes 4-6 servings. VARIATIONS: - use egg white only - the tofu squares may be cut larger and used as part of a main course, topped with a vegetable stir fry and ginger sauce. - substitute other sauces for the ginger sauce ta, tri-colored spiral 2.00c a 87 Shrimp, cooked 1.00c b 87 Green pepper, diced 0.33c Cut tops from pineapples. With a sharp knife, hollow out fruit, leaving about 3/4 inch pineapple on sides and bottom. (Be careful not to cut through outside shells. ) Dice 1 cup pineapple. (Use remainder for salad or dessert) Cook onions and garlic in cooking fat in large frying-pan 5 minutes, stirring occasionally. Add ground beef, salt, ginger, seasoned salt and pepper. Cook over medium heat, stirring occasionally, until ground beef begins to brown. Warm brandy in small pan over low heat, ignite and pour over beef mixture, lifting pan from heat and shaking until flame dies. Continue cooking for 8 to 10 minutes. Remove from heat; add 1 cup diced pineapple, orange segments and mandarine liquer, stirring carefully to mix. Fill pineapple shells (barrels) with beef and fruit mixture. Place filled fruit upright in foil lined pan. Bake in a moderate oven (350 degrees F. ) for 35 minutes. Meanwhile remove stemms from mushrooms, slightly hollowing out caps. Cook caps in butter in small frying-pan about 3 minutes. Curl up each pimiento strip and place in mushroom cap. To serve, set both "Barrels" on warm plater, spoon beef mixture over rice on individual dinner plates and garnish each serving with 3 stuffed mushroom caps. t f 88 Thyme 0.50t g 88 Raw shrimp 1.00lb * Unsalted margarine, melted, can also be used. ** Phyllo Leaves are greek pastry and they should be defrosted. -------------------------------------------------------------------------- Combine ground beef, onion and garlic in a large frying-pan; cook, stirring frequently until beef loses pink color. Pour off drippings. Add mushrooms, bay leaf, salt, chili powder, cumin powder, and cinnamon; cook, stirring frequently, until mushrooms are tender about 5 minutes. Stir in tomato sauce and wine; cook, covered, 10 minutes, stirring occasionally. Remove bay leaf. Cool while preparing cheese filling. Combine egg and cream cheese in medium bowl, beat with electric mixer until smooth. Stir in cottage and feta cheeses and blend. Brush 13 x 9-inch baking pan with melted butter. Line pan with 1 sheet of pastry, fitting pastry to contour of pan. (Pastry will come up over edges of pan. ) Brush pastry with butter. Layer with 3 more pastry sheets, brushing each with butter. Sprinkle bread crumbs evenly over top. Spoon 1/5 of meat filling in layer over crumbs and 1/5 of the cheese filling over meat. Place 1 pastry sheet over cheese filling, crinkling to fit inside dimensions of pan; brush with butter and layer with 1/5 of the meat and 1/5 to the cheese fillings. Repeat with 3 more pastry sheets, crinkling each, brushing with butter and topping with fillings. Turn bottom pastry ends up over filling. Place remaining 8 pastry sheets smoothly over top, brushing each with butter. Using spatula, tuck top pastry sheets around inside edges of pan. With sharp knife, score top lightly in half lengthwise and sixths crosswise. (Do not cut through) Bake in moderate oven (350 degrees F. ) 1 hour or until top is golden brown. Cool at least 10 minutes before cutting along scored lines. Place a cherry tomato on each of 12 small wooden picks and insert pick in center of each serving. Garnish with parsley. Garnish individual servings with fresh fruit kabobs, if desired. FRESH FRUIT KABOBS: To make fresh fruit kabobs, place chunks of fresh pineapple, cantaloupe, whole strwberries or other fruits in season on small wooden skewers. 9183 Sesame oil 0.50ts 9184 Beef stew meat 1.50lb 9184 Celery - diced 1.50c Place roast in utility dish. Combine oil, tomato paste, soy sauce, vinegar, rosemary, salt and pepper; pour over roast, cover and marinate in the refrigerator for 2 hours or overnight. Remove roast from marinade; wipe with absorbent paper. Place roast, fat side up, on rack in open roasting pan. Roast in moderate oven (350 degrees F. ) 18 to 20 minutes per pound or to an internal temperature of 150 degrees F. for medium-rare. Chill roast and slice. Arrange slices of cold roast beef in an overlapping pattern on a serving platter; spoon caper sauce down center. Sprinkle with paprika and garnish with tomato roses, green onions and parsley. Serve with rye bread. NOTE: To serve as appetizer, cut cooked roast beef into cubes and serve on small wooden picks inserted in cabbage head or fruit. Dip beef cubes in Caper Sauce. 2.00c 9184 Baking powder 4.00ts Place meat, onion, celery and green pepper in Dutch oven; cover with water. Cover tightly and cook slowly 2 1/2 to 3 hours or until tender. Remove meat; cool, shred and return to cooking liquid. Add catsup, taco sauce, brown sugar, vinegar, garlic, bay leaf, salt, mustard and chili powder. Cook slowly 1 hour. Remove bay leaf; serve on buns. 00c 9185 Shrimp; peeled deveined * 1.00lb Place everything in food processor and process till smooth. Chill. Serve with celery sticks and Buffalo Chicken Wings 9185 Clarified butter 2.00oz 9185 Onion; finely diced 12.00oz 9185 Clove garlic; minced 1.00 Sift flour, baking soda, sugar, and salt together. Mix in corn meal and whole wheat flour. Add remaining ingredients, mixing only untill all flour is moistened. Pour into 2 greased 9x5x3 inch loaf pans. Bake at 300F for 1 hour and 15 minutes. Remove from pans and cool. 9185 Brandy 3.00oz 9185 Gallon Fish Stock 1. Do not pare cucumbers; Slice thin. Add onions, peppers, and whole garlic cloves. Add salt. Cover with cracked ice. Let stand in refrigerator 3 hours, then drain. Pour remaining ingredients over cucumber mixture. Heat JUST TO BOILING. Seal in jars. Makes about 9 pints. NOTE: Cucumbers covered with the cracked ice may be keep in refriferator overnite, then drained and processed the next day. **OUTSTANDING** 9185 Tabasco sauce Preheat oven to 350 degrees F. Cut piece of aluminum foil large enough to wrap brisket. Sprinkle half of diced onions over foil in layer about same size as brisket. Set brisket over onions. Sprinkle remaining onions over top. Seal tightly. Set in large shallow pan. Roast 3 hours. Combine beer with remaining ingredients in large saucepan and bring to boil over medium-high heat. Remove from heat. Discard foil and spread fruit mixture over brisket. Reduce oven to 300 degrees F. Cover pan and continue roasting 1 hour, adding more beer to pan if sauce appears too dry. Transfer brisket to heated platter. Surround with fruit and sauce. 4.00tb 10074 Loaf of thin sliced bread 1.00 10075 Medium shrimp, unpeeled 1.00lb 10075 Be Cut the meat into neat, fairly large cubes and put into a dish. Add salt and pepper to taste. Peel and slice the onions and garlic very thinly, sprinkle 1/3 of the onions and the garlic over the meat, and add the thyme, bay leaf, and parsley. Add the lemon peel and wine with about 1/4 of the oil. Leave the meat to marinate for at least 2 hours, turning occasionally. Cut any rind from the bacon and dice it. Heat the remaining oil in a heavy pan and gently fry the rest of the onions and the bacon until just golden. Lift the meat from the marinade with a perforated spoon or strain the liquid from the meat, retaining the liquid. Toss the meat in the flour then fry for several minutes with the bacon and onions. Strain the wine marinade into the pan, stir well to blend, add the beef stock with a little more salt and pepper, bring to a boil, lower the heat and cover the pan tightly. Simmer gently for 1 1/2 to 1 3/4 hours until the meat is very tender, adding the mushrooms in the last 5-10 minutes. eam Cheese, Softened 3.00oz 10076 Mayonnaise 2.00ts 10076 Can Shrimp Pieces, Drained 4.25oz 10076 Mayonnaise 2.00tb Cut chicken into pieces and combine with Water in large saucepan. Simmer 2 hours then strain off broth. In 2 qt saucepan combine celery, Tomatoes and Sugar and simmer1 1/2 hours. BOil chiles 15 min until tender, remove seeds and cut in 1/4 in squares. Mix Oregano, Cumin, MSG,Pepper, Salt, Chili powder, cilantro and thyme with Beer until all lumps are dissolved. Add tomato mixture, chiles, Beer mixture and garlic to chicken broth. Melt suet to make 6-8 T droppings. Pour 1/3 of suet drippings into skillet, add 1/2 Pork chops and brown. Repeat for remaining Pork chops. Add Pork to broth mixture and cook slowly 30 min. Trim all fat from flank steak and cut into 3/8 cubes. Brown flank steak in remaining drippings about 1/3 at a time. Add to Pork mixture. Return to simmer and cook slowly about 1 hour. Add Onions and Green Peppers, simmer 2-3 hours longer, stirring with wooden spoon every 15-20 min. Cool 1 hour then refrigerate 24 hours. Reheat Chili before serving. About 5 minutes before serving time, add cheese. Just before serving, add lime juice and stir with wooden spoon. Food & Wine 2/82 10077 Worcestershire Sauce 1.00tb 10077 Garlic Powder 0.12ts 10078 Mushroom Caps Stems Removed 24.00lg Melt caramels with water & margarine in a saucepan over low heat. Stir occasionally until smooth. Combine sugar,salt & eggs. Gradually add caramel sauce;Mix well. Stir in pecan halves & pour into pastry shell. Bake @ 350 degree for 40 minutes. Pie filling will appear soft,but becomes firm as it cools. 10078 Minced Onion 1.00tb 10078 Minced Parsley 1.00tb Mix crust and press into the pie pan. Bake @ 350 degrees for 20 minutes. Prepare chocolate pudding as directed on package. With a mixer, combine sugar and cream cheese. Fold in 1/2 of Cool Whip. Pour mixture onto crust. Add chocolate pudding. Top with remaining Cool Whip topping. Sprinkle with broken pecans. Refrigerate before serving. 0000001736 0000001736 0000001736 0000001736 0000001736 0000001737 0000001737 0000001737 Combine sugar and cornstarch in saucepan. Add cherries and liqueur. Cook and stir over low heat until mixture thickens. Spoon into baked pie shell. Make topping:combine flour and sugar and cut in butter with pastry cutter,until texture of coarse meal. Stir in coconut. Sprinkle top of pie to within 2" of center. Bake @ 375 degrees for 10 to 12 minutes or until coconut is toasted. 0000001738 0000001739 0000001739 0000001739 0000001739 ~------------------------Cream Cheese Layer------------------------------- For Crust: Combine flour,salt and baking powder in a bowl. Cut in shortening and butter flavor shortening with a pastry blender (or 2 knives) until the flour is just blended in to form pea size chunks. Combine water and vinegar. Sprinkle over flour mixture,1 tbsp. at a time. Toss lightly with a fork until dough forms a ball. Divide dough in half. Press between hands to form two 5 to 6" pancakes. Flour rolling surface and pin lightly. Roll dough for bottom crust into a circle. Trim 1" larger than upside down 9" pie plate. Loosen dough carefully. Fold in quarters. Unfold. Press into pie plate. Trim edge even with pie plate. For Cherry Layer: Thaw and drain enough berries to yield 2 to 2 1/2 cups fruit and 1/2 cup juice. Combine cherries,1/3 cup granulated sugar,1 tbsp. tapioca,1 1/2 tsp. cornstarch,almond extract and vanilla extract in a large bowl. Combine 1/2 cup cherry juice,1 tbsp. granulated sugar,1 1/2 tsp. tapioca and 1 1/2 tsp. cornstarch in a small saucepan. Place on medium heat. Cook stirring constantly,3 or 4 minutes. Cool slightly. Pour over cherries. Mix gently until cherries are coated. Set aside. For Cream Cheese Layer: Combine cream cheese,confectioners sugar, almonds,almond extract and vanilla extract in a medium bowl. Beat at medium speed of electric mixer until well blended. Spread on bottom of unbaked pie shell. For Raspberry Layer: Combine raspberries,granulated sugar and cornstarch. Mix carefully. Spoon over cream cheese layer. If desired place raspberry mixture in a saucepan. Cook,briefly,until thickened. Cool until slightly warm before spooning over cream cheese layer. Heat oven to 400 degrees. Spoon cherry mixture over raspberries. Moisten pastry edge with water. Roll top crust same as the bottom. Cut into 10 - 1/2" strips. Place 5 strips evenly across filling. Fold every other strip back. Lay first strip across in opposite direction. Continue in this pattern,folding back every other strip each time you add cross strip. Trim ends of lattice strips even with crust. Press together. Fold edge under. Flute. For Topping: Brush pastry with egg white. Sprinkle lightly with granulated sugar. Bake @ 400 degrees for 15 minutes. Reduce temperature to 350 degrees. Bake 40 minutes. Sprinkle with chopped almonds and flaked coconut 5 minutes before end of baking time, if desired. Cool until barely warm or to room temperature before serving. Makes one 9" pie. Note: If using fresh cherries,use 3 to 4 cups in pie. Mash and press additional cherries through a sieve or colander to obtain 1/2 cup of juice. 00001749 0000001749 0000001749 0000001749 0000001749 0000001749 0000001749 0000001749 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 0000001751 Combine filling ingredients in mixing bowl;beat on high speed 3 to 5 minutes or until very well mixed. Pour into pastry shell. Bake @ 350 degrees 25 to 35 minutes or until golden brown and firm. Cool before serving. p; Cooked, Medium 1.00lb 1748 CORNMEAL PANCAKES --------- 0.00--------- 1748 Eggs; Large Make the Crema Fresca ahead of time: mix Cream and Sour Cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the Chili Peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the Chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously Butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up Chili Peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with Chilies. Finely grate cheese with Onion and garlic in a processor using on/off pulses, about 30 seconds. Add Eggs and Salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Crema Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the Chilies. Curl the edges of the Chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover Chili edges with fOil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. 1749 Cloves garlic, crushed 4.00 1749 Medium shrimp, shelled & 2.00lb 1 Heat oven to 350 degrees. In large mixer bowl,combine cream cheese and sugar;beat well. Blend in cocoa,scraping sides of bowl and beaters frequently. Add eggs and vanilla;blend well. Blend in whipping cream. Pour into crust. Bake 35 to 40 minutes. (Center will be soft but will set upon cooling. Cool to room temperature. Cover and chill several hours or overnight. Garnish with cherry pie filling. Serve 6 to 8. 1.00ts Mix ingredients until thoroughly blended. Press into a 9" pie pan. Bake @ 375 degrees for 8 minutes. 1749 Fresh cilantro 4.00tb 1751 Raw shrimp, 3-inch unshelled 16.00 1751 Oil for stir-fry 2.00tb Follow recipe for Easy Pecan Pie. Melt 4 squares (1 oz. each) semisweet chocolate with margarine. Blend into recipe before baking. 1751 Salted black beans 2.00ts 1751 Clove garlic, minced 1.00lg 1751 Green onions 2.00 Mix flour,cocoa,sugar. Add egg yokes. Add milk a little at a time until you have the dry ingredients and eggs mixed well. Add vanilla and butter. Cook over medium heat until thick stirring constantly. Pour into baked pie shell. Top with meringue and brown. Makes 2 - 8 inch pies from filling. oking oil 2.00tb 1751 Ground pork (not sausage) 0.50lb Beat eggs,1 cup sour cream,sugar,vanilla,salt and nutmeg together until well blended. Stir in raisins. Pour into pie shell. Bake,below oven center,in moderate hot oven (375 degrees) for 40 minutes,just until set. Cool. If desired,top servings with sour cream. Combine flour with salt. Cut in shortening until particles are pea size. Sprinkle with milk to make a stiff dough. Roll on lightly floured board or cloth to fit a 8" pie tin. Fold edge under and flute rim. 0.00 Blend sugar,flour and salt with the cold milk. Add scalded milk, gradually,stirring constantly. Cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer. Remove from heat. Add vanilla extract and coconut. Cool then pour into previously baked pie shell. Cover with meringue (recipe follows). Makes one 9" pie. Meringue: use 3 egg whites to cover a 9" pie shell. Use 2 level tablespoons granulated sugar for each egg. Beat egg whites until stiff. (They should be glossy on top and when you invert the bowl, they should remain in place. )Fold in the sugar,gradually. Cover the pie with meringue. .50ts 1752 Peanut or vegetable oil, 2.00tb 1752 divided 0.00 1752 Garlic cloves, minced Press the cheese through a sieve 2 times. Add the butter, sugar,salt,flour,lemon rind,unbeaten egg yolks,chopped raisins,nuts and milk. Stir well. Beat the egg whites until stiff. Fold into cheese mixture. Bake in moderately hot oven (400 degrees) for 30 minutes or until browned and firm. 1752 Diagonally sliced scallions, 1.00c 1752 divided For the crust: Chop pecans very fine,preferably in a food processor fitted with a metal blade. Place in bowl with other crust ingredients and mix until well blended. Divide in half and press into the bottom of 2 pie pans. Chill 30 minutes. Bake the pie crusts for 25 minutes @ 350 degrees. Cool completely. For chocolate layer:Melt chocolate with butter and corn syrup in the top of a double boiler set over hot,not boiling water. Stir frequently. Remove from heat and cool,then stir in vanilla. Divide between cooked pie crusts and spread evenly. For Filling:Heat milk in a medium size saucepan over medium heat to scald. Beat the egg yolks and gradually add sugar. Then beat in flour. Gradually stir in hot milk. Transfer to medium saucepan and cook,stirring constantly over medium high heat(use a whisk). The mixture will lump as it begins to thicken. Bring the mixture to a boil and boil 1 minute,stirring constantly. Remove from the pan from heat and continue to stir until the mixture is smooth. Then,beat in butter and optional rum. Cool to room temperature. Peel the bananas,slice very thin and toss with lemon juice. Whip 1 cup of the cream until it is firm but not stiff. Mix about 1/4 of the cream into the cooled egg mixture to lighten it,then fold the remaining cream and bananas into egg mixture. Fill the pastry shells with banana cream and smooth to even. Beat remaining cream until stiff. Spoon around edge of the pies and sprinkle with chopped pecans,if desired. Makes 2 pies. In saucepan,combine sugar and cornstarch;add water. Over high heat,cook and stir until boiling. Add cranberries;return to a boil. Reduce heat;simmer 5 to 10 minutes,stirring occasionally. Turn mincemeat into pastry lined 9 or 10" pie plate. Top with cranberries. Cover with vented top crust;seal and flute. Brush egg mixture over crust. Bake @ 425 degrees in lower half of oven 30 minutes or until golden brown. Cool. Decorate with Egg Nog cream (recipe follows). Makes one 9 or 10" pie. Egg Nog Cream: In large bowl,combine 1 1/2 cups canned Borden Egg Nog,chilled and one 4 serving size package instant vanilla flavor pudding mix;blend well. Fold in 1/2 pint whipping cream,whipped. Chill. Use as topping for pie,cake or fruit. Makes about 3 1/2 cups. 2.00lb 1755 shrimp, peeled, deveined 0.00 1756 S Pastry: Filling: 1.50lb 1756 Red pepper flakes, hot 0.25ts 1756 Olive oil 2.00tb 1756 Ginger, chopped 2.00tb Mix first 4 ingredients thoroughly and pour into unbaked pie shell. Bake @ 275 degrees 90 minutes,until filling is golden brown. Makes 1 - 8" pie. ound 0.00 1756 Tomatoes, diced 1.50c 1756 Scallions, chopped 1.00c Slice olives and arrange in bottom of a 6-cup mold. Carefully sprinkle Beef over olives. In large bowl, mix gelatim adn 1/2 cup of the Beef broth. Heat remaining broth to bOiling; add to gelatin mixture andn stir until gelatin is completely dissolved. Add remaining ingredients; mix well. Chill just untill mixuture is conssitency of unbeaten Egg whites, then pour over olives and meat in mold. Chill until firm; ummold to serve. Combine above ingredients in a small bowl. Mix thoroughly. 3.00 1757 cut into 1-in slices 0.00 1757 Onion; finely diced 1.00md 1757 Uncooked long grain rice 1.50c Mix ingredients until thoroughly blended. Press into a 9" pie pan. Bake @ 375 degrees for 8 minutes. 1757 seeded and finely minced 0.00 1757 Curry powder 4.00tb 1757 Thread saffron 0.50ts Combine ingredients;pour into 9" pastry-lined pan or pie plate. Bake @ 400 degrees 10 minutes. Then bake @ 300 degrees 50 to 60 minutes. Cool. Top with whipped cream. 1757 Fennel seeds 0.25ts 1757 Ground cumin 0.25ts 1757 Chopped fresh dill; -=OR=- 2.00tb Combine coffee liqueur, brandy, chocolate syrup and cinnamon in a coffee cup or mug. Fill to the top with hot coffee. Top with whipped cream. 1757 Chicken breast meat 2.00lb 1757 cut into 6 pieces 0.00 1757 Unsweetened coconut milk 1.00c Cube meat, sprinkle with salt and fry until brown in oil. Add potatoes to browned meat together with onion, garlic, salt, chili and enough water to cover. Continue to add water if necessary. It will have a soupy consistency. 0000020718 0000020718 0000020718 0000020718 0000020718 0000020718 0000020718 0000020719 0000020719 0000020719 0000020719 0000020719 0000020719 0000020719 0000020719 * Chopped Dill Pickle can be substituted for Capers. -------------------------------------------------------------------------- Combine mayonnaise, capers, sour cream, mustard, horseradish, vinegar and sugar. Mix well. Serve with Beef With Caper Sauce or with any roast beef. 0000020721 0000020722 0000020722 0000020722 0000020723 0000020723 0000020723 0000020723 0000020723 0000020724 0000020724 Cream the butter and brown sugar together in a bowl until light and fluffy, using an electric mixer at medium speed. Add the eggs, one at a time, beating well after each addition. Add the cooled chocolate, coffee powder, and rum flavoring, blending well. Stir in the flour and the chopped walnuts and turn into the unbaked pie shell. Arrange the walnut halves in a circle around the edge of the pie. Bake in a preheated 375 degree F. oven for 25 minutes or until set around the edge. Cool on a wire rack. 0000020727 0000020727 0000020727 0000020727 0000020728 0000020728 0000020728 0000020729 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020730 0000020731 0000020731 0000020731 0000020731 0000020731 Sprinkle meat with salt. Add garlic and oregano to blended chili. Pour over meat and marinate in refrigerator 6-8 hours or overnight. Cook slowly on top of stove or in 350 oven until meat is done, about 1 hour. Thick slices of potatoes may be marinated with the meat. 0000020732 0000020732 0000020732 0000020732 0000020732 0000020732 0000020732 0000020732 0000020733 0000020733 0000020733 0000020733 Fat grams per serving: Approx. Cook Time: none Coarsely chop cranberries, celery and apple. Stir in sugar and lemon juice. Cover and refrigerate. Best if made at least a day ahead. from Homemaker's magazine 735 0000020735 0000020736 0000020736 0000020736 0000020736 0000020736 0000020737 0000020737 0000020737 0000020737 0000020737 0000020737 0000020737 0000020737 Soak Beans in Water to cover overnight. Drain, cover with cold Water and simmer until Beans are tender, about 1 hour. Add Tomatoes ans simmer 5 min longer. Saute Green Peppers in Oil until tender, add Onions and cook until tender. Stir frequently. Add garlic and parsley. In another skillet, melt Butter and add Chuck and Pork. Brown 15 min until crumbly. Add to Onion mixture and stir in Chili powder. Cook 10 min and add mixture to Beans. Season with Salt, Pepper, Cumin seeds and MSG. Simmer, covered 1 hour, then remove cover and simmer 30 minutes longer. Skim fat from top. 20741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020741 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 0000020742 * You can use up to 4 1/2 cups of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Pour the warm water into a warm bowl and add the yeast. Stir to dissolve then let stand until light and puffed, about 5 minutes. Add 1 1/2 cups of the flour, sugar and salt. Beat with an electric mixer on the lowest speed for 1 minute. Beat on medium speed for 2 minutes longer. Add the butter to the yeast mixture and beat for another 1 minute. On the lowest speed on the mixer, beat in 1 egg and 1/2 cup of flour until well blended, repeating until the 4 eggs are used up and enough flour has been added to make a soft sticky dough. Continue to beat with the mixer or by hand, until the dough is glossy and elastic and pulls away from the side of the bowl. Stir in the cheddar cheese by hand. Cover and let rise in a warm place free from drafts until doubled in bulk, about 2 1/2 to 3 hours. When the dough has doubled in bulk, punch down and place in the refrigerator for at least 5 hours or better, overnight. Remove the dough from the refrigerator. Divide in half and cover and refrigerate the second ball of dough. Knead the remaining ball of dough on a lightly floured surface until soft and pliable. Divide the dough into 3 equal parts and roll each piece into a rope 12 to 16-inches long. Braid the ropes, starting in the middle and working toward each end. Pinch the ends together so seal them. Grease a large baking sheet and place the finished braid on one side of the sheet. Repeat with the refrigerated dough. In a small bowl beat the egg and milk together. Brush the braids with the egg mixture and let the braids rise in a warm place, free from drafts, until dough in bulk, about 1 1/2 to 2 hours. Do not cover. Midway through the rising time, brush with the egg mixture again. Preheat the oven to 400 degrees F. When fully risen, brush with the egg mixture for a final time and sprinkle evenly with the celery seeds. Bake for 40 minutes in the preheated oven until a wooden skewer or pick inserted in the braid comes out dry. Remove from the oven and from the baking sheet. Cool to room temperature, on wire racks, before slicing. 0000006425 0000006425 0000006425 0000006425 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006426 0000006427 Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 400F. In shallow bowl, whisk together eggs and mayonnaise. On plate combine grated cheese, paprika and cayenne. With cookie cutters cut out rounds or triangles from bread (or cut into strips). Dip bread in egg mixture and coat all over with cheese mixture, transferring to well buttered baking sheet. Bake in 400F oven for 12 minutes or till tops are golden, turn and bake for 3 minutes more. easy, from Gourmet Dec 1988 0000006429 0000006429 0000006429 0000006429 0000006429 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006430 0000006431 0000006431 Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve. k 18126 Sprigs fresh tarragon 3.00 l 18126 - leaves only, chopped, -OR- 0.00 m 18126 -Dried tarragon leaves 1.00tb n 18126 Broccoli * Tomato should be peeled, seeded and chopped. ** Green Chili Peppers should be chopped canned Green Chili Peppers. -------------------------------------------------------------------------- In a small nonmetal bowl micro-cook the chopped onion and butter or margarine, uncovered, on 100% power for 1 to 1 1/2 minutes or till the onion is tender but not brown. Stir in the American cheese spread. Micro-cook, uncovered, on 100% power about 1 minute or till the cheese spread is melted, stirring occasionally. Stir in chopped tomato, green chili peppers, and bottled hot pepper sauce, if desired. Micro-cook the cheese mixture, uncovered, on 100% power for 20 to 40 seconds more or till the cheese mixture is heated through. Serve immediately with tortilla or corn chips. Makes about 1/2 cup of dip. 00x a 18127 Egg 3.00ea b Place beef brisket, fat side down, in deep roasting pan. Sprinkle brisket with onion, salt, pepper and garlic powder. Pour chili sauce over brisket. Cover tightly and cook in slow oven (325 degrees F. ) for 3 hours. Pour beer over brisket. Increase oven temperature to moderate (350 degrees F. ) and continue cooking, covered, 30 minutes. Place brisket on large serving platter and surround with Wild Rice Amadine. Garnish with sliced tomatoes and parsley. Slice brisket very thin and serve with hot cooking liquid. All-purpose flour 0.25c d 18128 -Water 0.67c e 18128 Salt 0.25ts f 18128 SAUCE --------- 0.00--------- * Cut the zest from the oranges in very long strips. ** Puree the canned chiles. *** You can also use light fish broth in place of the water. **** The egg yolk should be at room temperature. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ To prepare the mussels, place in a large pot together with the garlic, orange zest, chipotle, and water. Cover, bring to a boil and steam for 4 minutes. Remove the pot from the heat and let sit for 5 minutes; mussels should then be open. Remove the mussels and keep covered in a warm place. Reduce the liquid by half and add the oil and orange juice. Divide the mussels on the half-shell evenly between soup plates and add the broth. Garnish each bowl with 1 Tbls of Orange Mayonnaise and 3 sprigs of cilantro. ORANGE MAYONNAISE: Beat the egg yolk in a glass or stainless steel bowl until light and lemon colored. Transfer to a blender and add the oil drop by drop fro the first 1/4 of a cup, then the remainder in a slow steady stream, mixing at high speed until emulsified. Add the other sauce ingredients and blend together. Let sit for at least 1 hour to allow the orange flavor to develop. From The Coyote Cafe Cookbook by Mark Miller 2.00ts q 18128 Dark soy sauce 2.00tb r 18128 Cornstarch; mixed with: 1.00ts Melt over hot (not boiling) water, milk chocolate chips; stir until smooth. Remove from heat. Blend in sour cream. Stir in mint flavored liqueur. Transfer to a small bowl. Chill until thickened, about 30 minutes. Fill pastry bag fitted with decorative tip; pipe 1-inch candies onto foil-lined cookie sheets. Chill until ready to serve. cayenne) 0.00 7809 Cl Garlic, finely chopped CAKE: Preheat oven to 375 degrees F. In a small saucepan, combine mint-chocolate chips and 1/4 cup of water. Cook over medium heat, stirring constantly, until chips are melted and mixture is smooth. Cool 10 minutes. In medium bowl, combine flour, salt, baking soda, and baking powder; set aside. In a large bowl, combine brown sugar and butter; beat until creamy. Add eggs, 1 at a time, beating well after each addition. Blend in chocolate mixture. Gradually beat in flour mixture alterantely with remaining 1 cup of water. Pour into 2 greased and floured 9-inch round baking pans. Bake at 375 degrees F. for 25 to 30 minutes, or until cakes test done. Coll completely on wire racks. Fill nd frost with Chocolate Mint Frosting. Garnish as desired. CHOCOLATE-MINT FROSTING: Combine over hot (not boiling) water, the mint-chocolate chips and butter. Stir until chips are melted and mixture is smooth. Stir in vanilla extract and salt. Transfer to a large bowl. Gradually beat in the confectioners' sugar alternately with milk; beat until smooth. (if necessary add more milk until desired consistency is reached. ) GARNISHES: Use chocolate curls and grated chocolate on top of the cake. Form a ring of grated chocolate pieces around the outside edge and use the curls in the center. To make chocolate leaves, select several small leaves, wash and dry them and paint one side of them with melted chocolate. Chill until firm and peel the leaf off the chilled chocolate. Use as garnish. 7810 L * Cooked Roast Beef should be cut into 1/2 to 1-inch pieces. -------------------------------------------------------------------------- Combine milk and flour; stir into eggs. Combine self-rising flour, salt and pepper. Dip roast beef chunks in egg mixture and dredge in flour mixture. Fry in hot deep fat until browned and heated through. Drain on absorbent paper towels and serve hot. NOTE: Serve in divided serving dish surrounded by pickles, cherry tomatoes, green pepper rings, carrot curls, celery sticks and parsley, as desired. 1.00cn 7810 Chestnuts, drained 0.00 7810 Chopped red bell pepper 0.50c 7810 SICHUAN DRESSING --------- 0.00--------- Chop cilantro in a processor until well chopped. Add the lime juice, miso, olive oil, pepper and mirin. Process until smooth. Scrape down the sides as required. Makes about 1/2 cup. Will keep a short period if refrigerated. Serve with grilled beef, pork or fish; also over hearty salads. Substitute:Fresh coriander leaves for cilantro. Japanese soybean paste for Miso. Sweet rice wine for Mirin. Rice wine or balsamic 1.00tb Mix all together and pour into greased 2 qt. casserole. Crumble additional crackers on top. Bake at 300F for 1 hour. 7810 Sugar 1.00ts 7810 Sesame oil 1.00ts 7810 Chili oil or 1/4 ts 0.50ts Combine ingredients. Makes 2 cups dip Cheesy Onion Dip with cheese Skinny Dip with yogurt Zesty Dip with relish and worcestershire 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 21565 Seasoned Oven Fries Diabetic Vegetarian Side Dishes 35137 4 -1 -1 -1.00 -1.00 - CRUST: Combine over hot (not boiling) water, 1/2 C chocolate chips and butter, stir until chips are melted and mixture is smooth. Add chocolate wafer crumbs, stir until well blended. Press into 9-inch pie pan. Chill until firm. FUDGE SAUCE: Combine over hot (not boiling) water remaining 1 1/2 C chocolate chips, heavy cream, and butter. Stir until chips are melted and mixture is smooth. Remover from heat, stir in coffee flavored liqueur. Chill 10 minutes. Spread 1/2 C sauce on bottom of chocolate cookie crust. Chill 15 minutes. FILLING: In large bowl, combine ice cream and coffee flavored liqueur. Pour over Fudge Sauce layer in pie pan. Freeze several hours or until firm. Serve with remaining warm Fudge Sauce and Whipped Cream if used. Makes 1 9-inch pie 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 21569 Shallot Roast Blend all of the ingredients, together until smooth. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Shrimp, Crabmeat, Duck, Brussels Sprouts, Jimcama, Radishes. 1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21570 Shells With Shrimp And Green Beans In Garlic Oil European Entree 35144 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Mix all ingredients together and let sit overnight. from Gail Side Dishes 35145 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21572 Shredded Brussels Sprouts Side Dishes 35146 aute the shallots in a 10 inch frying pan in the clarified Butter. hen tender, add corn and Chilies. Cook a minute or two then add the ine. BOil to reduce by one-third. Stir in the Cream and bring to a Oil again. Season to taste with Salt and Pepper. Puree 2/3 of the orn Sauce then stir back into remainder. Serve warm with seafood akes. 0 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21574 Shrimp - Chile Bisque - Sl 11/94 Side Dishes Soup So Combine all ingredients and whisk to blend well. Makes about 1/3 cup. Serve with chef or chunky chicken salads. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 21575 Shrimp And Asparagus In Cream Sauce Regional 35150 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg * The cottage cheese should be the small curd kind at room temperature. ** You can use up to an extra 1/4 cup of flour in this recipe depending on the weather. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Sprinkle the yeast over the warm water and let stand 5 minutes. Gently stir to completely dissolve. With an electric mixer, blend the softened yeast into the cottage cheese, sugar, salt and egg. Add the flour in 1/2 cup portions to form a stiff but light dough and let rise in a warm place until doubled in bulk. Butter a 1 1/2 quart casserole dish and stir the dough down, then add 1 cup of the grated cheddar cheese. Turn into the buttered dish. Let rise 30 to 40 minutes longer or until almost doubled in size. Preheat the oven to 350 degrees F. and bake for 40 to 50 minutes or until golden brown. Brush the top with butter. Olive or vegetable oil 2.00tb 3291 Salt Soak onion in water until soft about 5 minutes. Heat oil in large skillet over medium high heat. Add onion and saute until golden about 4 minutes. Reduce heat to low add spices and stir 1 minute. Add lamb to skillet. Increase heat to medium high and cook stirring frequently until meat is evenly browned 10 to 15 minutes. Add stock and salt. Reduce heat to medium, cover and cook until meat is tender about 20 minutes. Simmer uncovered until sauce thickens about 20 minutes. Stir in yogurt and lemon juice. Serve immediately over cooked rice. 3291 Into 1-inch pieces 0.00 3291 Onion, cut into eighths 1.00md 3291 Cubed eggplant 1.00c Mix saffron threads and water into a paste. Combine all ingredients and process until smooth. Makes about 1 cup. Will keep short periods if refrigerated. Serve with ham sandwiches, tuna salad, cold turkey. 3292 Lean pork butt, cubed 4.50lb 3292 Pork fat, cubed 0.50lb * Use the best curry powder that you can find. Also the freshest. ** Cut the red bananas into 1/4-inch dice. *** Cut the red pepper into 1/4-inch dice. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ In a very heavy skillet, saute the curry powder in the butter until fragrant. Stir in the shallots and garlic, and add the fumet. Reduce the mixture until 1/4 cup remains. Whisk in the cream and continue reducing until slightly thick. Whisk in the lime juice and salt. Broil or grill the oysters over pecan or mesquite until they open. Remove the top shell, pour the curry sauce over them and top with the Banana Salsa. Serve. FISH FUMET: Combine all of the ingredients in a large saucepan and bring to a boil. Lower the heat and simmer for 40 minutes. Remove from the heat and let sit for another 30 minutes. Strain and reserve the liquid. BANANA SALSA: Mix all of the ingredients together blending well. From the Coyote Cafe Cookbook By Mark Miller Mix the lime juice and mustard, blending well. Add the garlic. Whisk in the mayonnaise and then blend in the spices, blending until almost smooth. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Chicken Drumettes, Onion Crackers, Chicory, Cauliflower 3293 Salt, or to taste 2.50ts 3293 Freshly coarse ground 3.00ts Mix the gelatin,half of the sugar and the salt in a saucepan. In another pan,beat the egg yolks well. Add the lime juice and water to the egg yolk mixture. Stir the egg yolk mixture into the gelatin mixture. Cook over low heat,stirring constantly,just until the mixture comes to a boil. Remove from heat;stir in grated peel. Chill,stirring occasionally,until the mixture mounds slightly when dropped from a spoon. Beat the egg whites until soft peaks form. Gradually,add the remaining sugar,beating until stiff. Fold into the chilled gelatin mixture. Fold in whipped cream (reserve some for topping,if desired). Pour into the baked crust. Chill until firm. 961 Banquette 0.00 962 Muenster Cheese (shredded) 1.50c 962 Pepper 0.12ts Fat grams per serving: Approx. Cook Time: :30 Preheat oven to 350F. Beat together egg, sugar, vanilla and melted butter (can add up to 3 tbsp melted butter). Stir in sifted flour, salt and baking powder. Add chopped apple, nuts and cinnamon and nutmeg and mix well. Put in greased pie plate and bake at 350F for 30 minutes. in) 0.25c 962 Butter (melted) 1.00tb Place brisket on aluminum foil. Spread each side of the brisket with prepared mustard and whole mixed pickling spices. Wrap foil tightly around brisket and place in 8 x 10 baking dish. Bake in slow oven (225 degrees F. ) 3 1/2 hours or until done. Remove brisket from foil. Scrape off and discard pickling spices from brisket and trim any excess fat. Cut brisket into 4 to 6 equal portions and place in 8 x 10 baking dish. Rinse and drain sauerkraut and place on top of brisket. Sprinkle with grated swiss cheese. Place under the broiler until the cheese has browned, about 8 to 10 minutes. Garnish with prepared mustard. 0.33c 963 Granulated Sugar 0.33c 963 Chili Paste With Garlic 0.50ts 963 Salt * Round Steak should be cut 3/4 to 1-inch thick. -------------------------------------------------------------------------- Cut round steak into serving size pieces. Combine dry mustard, salt and pepper; sprinkle over round steak and pound on both sides with meat mallet. Brown steak quickly in oil in large frying pan. Pour off drippings. Drain liquid from mushrooms and add enough water to make 1/2 cup. Add liquid and Worcestershire sauce to steak. Cover tightly and cook slowly for 1 1/2 hours. Add mushrooms during last 5 minutes of cooking time. Remove steak to warm serving platter and top with mushrooms. Garnish with carrot curls and parsley or celery leaves. 964 White vinegar 4.00tb 964 Honey 0.50ts 964 * Steak should be 3/4 inch thick. ** Onion should be thickly sliced. -------------------------------------------------------------------------- Cut steak into 4 pieces; rub with salt and pepper. Heat butter in large frying-pan until hot but not brown. Brown meat on both sides; remove to platter. Add sliced onions to frying-pan and fry lightly; remove from pan. Add water to frying-pan, scraping pan to loosen any bits of beef. Return meat to pan; cover with onion slices. Add vinegar, mustard, bay leaf and cloves. Cover and cook slowly 1 1/2 hours or until tender, turning every 1/2 hour. Place steaks on serving platter. Remove bay leaf and cloves and place onions on platter. Granish each steak with 1 spiced onion and 3 pimiento strips. 965 Apricot Preserves 0.75c 965 Brandy 2.00tb * Round Steak should be cut 1/2-inch thick. -------------------------------------------------------------------------- Trim separable fat from steak nd remove bone. Pound with meat mallet or saucer; slice into strips 1 inch wide and 4 inches long. trim any excess fat from bacon. Place bacon slices on steak strips and roll up, securing with small wooden picks. Brown roll-ups slowly in hot oil in large frying-pan. Remove roll-ups to pressure pan. Add soup-mix and 2 cups of water to frying-pan and simmer 3 minutes, scraping particles from pan. Pour liquid over roll-ups. Cook at 10 lbs pressure 10 minutes. Remove roll-ups to warm serving dish. Combine cornstarch and 1/2 cup water, mixing until smooth. Add to liquid in pressure pan and simmer, stirring constantly, 3 to 4 minutes or until thickened. Pour gravy over roll-ups; garnish with parsley and cherry tomatoes. 0000007806 0000007806 0000007807 0000007807 0000007807 0000007807 Fat grams per serving: Approx. Cook Time: :15 Preheat oven to 350F. Mix together flour, sugar, cocoa, baking soda and salt. Make well in centre of ingredients. Add milk, banana, butter, lemon juice and vanilla. Beat with fork till well blended, about 2 minutes. Stir in chocolate chips. Pour into greased 9" square cake pan. Bake in 350F oven for 45-50 minutes or till done. Cool completely. To serve, sprinkle with icing sugar. from the Cooking with Milk calendar * Short ribs should be meaty and cut in the English cut. -------------------------------------------------------------------------- Trim excess fat from short ribs. Combine flour, seasoned salt and pepper; dredge shrot ribs. Brown ribs in oil on all sides in Dutch oven. Remove meat from pan. Add onions and cook until golden brown. Place ribs on top of onions. Combine water, brown sugar, catsup, vinegar, garlic and bay leaves; pour over ribs. Cover and bake in moderate oven (350 degrees F. ) 2 1/2 hours. Remove bay leaves before serving. 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007810 0000007811 0000007811 0000007811 0000007811 0000007811 0000007811 0000007811 Heat the oven to 400 degrees F. Prepare the Tartar Sauce. Arrange the sole fillets in an ungreased baking dish, 8 X 8 X 2-inches and sprinkle with the salt and pepper. Mix the butter, lemon juice, and onion together and drizzle over the fish. Bake, uncovered, for 25 to 30 minutes or until the fish flakes easily with a fork. Serve with Tartar Sauce. TARTAR SAUCE: Mix all of the ingredients together and refrigerate. MICROWAVE DIRECTIONS: Sprinkle the sole fillets with the salt and pepper. Fold in half and arrange in circle with folded sides to the outside edge in an ungreased microwavable pie plate, 9 X 1 1/4 inches. Mix the butter and lemon juice with the onion and drizzle over the fish. Cover tightly and microwave on high for 4 to 7 minutes, rotating the pie plate 1/2 turn after 2 minutes, or until the fish flakes easily with a fork. 0000007814 0000007814 0000007814 0000007814 0000007814 0000007814 0000007814 0000007814 Arrange the fish in a shallow dish. Combine the soy sauce, lemon juice, oil, ginger root, brown sugar, and green onion. Pour over the fish. Cover and refrigerate at least one hour. Drain the fish and reserve the marinade. Broil the fish about 3 inches from the heat for 3 to 4 minutes for each side. Brush with the sauce at least one time. Sprinkle with the sesame seeds and serve. Each Serving Contains: Tot Sat Cal Prot Carb Fib Fat Fat Chol Sodium ------------------------------------------------------------------------- 154 23 G 3 G 0 G 5 G 1 G 54 Mg 1125 Mg From The Cookbook For The 90s by Helen V. Fisher 20740 Iced tea spoons 0.00 000009 20741 Hot sauce 1.00tb a 20741 Catsup 1.00c * Cut the fish fillets into 1-inch pieces. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Heat the oven to 350 degrees F. Grease six 6-oz custard cups. Heat the butter in a 10-inch skillet, over medium heat until it is melted. Cook the onion in the butter until tender but not browned. Add the halibut or cod pieces and the milk, then heat to simmering (Do NOT boil) and reduce the heat. Cover and simmer for 5 minutes or until the fish flakes easily with a fork. Place the mixture in a food processor work bowl or blender container. Cover and process on high speed about 1 minute, stopping the blender occasionally to scrape the sides, until smooth. Mix the fish mixture, bread crumbs, slat, nutmeg, pepper and the eggs together. Pour into the custard cups. Place the cups in a rectangular pan, 13 X 9 X 2-inches, on the oven rack. Pour very hot water into the pan to within 1/2 inch of the tops of the cups. Bake for 30 minutes in the preheated oven or until a knife inserted in the center comes out clean. Unmold and serve with the Curry Sauce. CURRY SAUCE: Heat the butter in a 1 1/2-quart saucepan over low heat until melted. Stir in the flour, curry powder, salt and pepper. Cook over low heat, stirring constantly, until smooth and bubbly then remove from the heat. Stir in the milk, heat to boiling, stirring constantly. Boil and stir for 1 minute. 1.00lb m 20741 Rice, cooked Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. 20742 Catsup 1.00ga b 20742 Tomato sauce 2.00ga c 20742 V-8 * Onions should be whole and studded with a few cloves. ** Pare and halve the white potatoes. -------------------------------------------------------------------------- Trim excess fat from beef brisket and brown on both sides in fat in Dutch oven. Pour off drippings. Add onions, 1/4 c brown sugar, salt and pepper. Stir in boiling water. Cover and bake in moderate oven (350 degrees F. ) for 2 hours. Add yams, carrots, apples, white potatoes and 1/4 c brown sugar; continue cooking, covered, 30 minutes. Remove cloves from onions. Combine sugar, 1/2 cup brown sugar, catsup, cornstarch and mustard in small saucepan. Drain Mandarin Oranges reserving liquid. Stir liquid into sugar mixture and cook over medium heat until sauce boils. Add madarin oranges. Spoon about half of the sauce over meat. Continue cooking, uncovered, about 30 minutes or until meat is very tender, basting with sauce occasionally. Carve meat diagonally across the grain and place on platter with vegetables. Spoon remaining hot sauce over meat and vegetables. Garnish with parsley flakes or fresh parsley. NOTE: Brisket also can be simmered on top of range until tender or can be cooked in a pressure cookier according to manufacturer's directions. m 20743 To 4 cherry tomatoes per 2.00 000001 20743 Person 0.00 000002 Pick grapes from stem and measure and stew with vinegar. Strain through sieve, add spices and boil till slightly thickened. Bottle. "Just great with New England Baked Beans" 9188 Freshly Ground Pepper 0.25ts 9188 Minced Fresh Ginger 1.50tb 9188 Minced Scallions 1 Core the cabbage and cut it into fine, long shreds. Peel the carrots and grate them coarsely. Cut the green chili into thin, long strips. Heat the oil in a wide, casserole-type pot over a medium-high flame. When hot, put in the asafetida. A second later, put in the mustard seeds. As soon as the mustard seeds begin to pop, put in the dried red chili. Stir once. The chili should turn dark red in seconds. Now put in the cabbage, carrots and green chili. Turn the heat down to medium and stir the vegetables around for half a minute. Add the salt, sugar and green coriander. Stir and cook for another 5 minutes or until the vegetables are just done and retain some of their crispness. Ad the lemon juice. Stir to mix. (Remove the whole red chili before serving to those unfamiliar with Indian foods. ) 9188 Homemade Chicken Broth 4.00c 9188 Salt Brown meat in oil in electric skillet or large frying-pan. Add celery and onion; cover and cook slowly 10 minutes. Add tomato paste, water, noodles, cheese, olives, salt and pepper; stir to combine. Cook slowly until noodles are tender, abotu 30 minutes. NOTE: This is just as good on the second day. 9189 Peanut oil 3.00tb 9189 Pork bu Saute a minced clove of garlic in a little butter untill butter is well flavored. Remove the garlic, and place the meat in the butter, brown it well on all sides. Add the rum and then place the meat and liquids in a kettle, adding enough water to cover. Add horseradish, bay leaf, peppercorns, salt and sugar. Boil hard untill water is reduced one-half and meat is nearly done. Now add whole onions, carrots, and potatoes, and cook in the liquid. Test untill all are done. Then remove from the liquid, which is now made into gravy by thickening with a little flour and water smoothly mixed. (Old recipe from the "Halfway House" Madrid, Maine) huan mustard 0.25c 9189 green 0.00 9189 Water 4.00c * Apples should be the cooking type (sour not sweet eating apples). ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Preheat the oven to 350 degrees F. and grease and flour a 9 X 5-inch loaf pan. In a large bowl, combine the flour, sugar, baking powder, salt and cinnamon. Make a well in the center of the dry ingredients and add the milk, oil, and eggs. Stir until thoroughly combined. Gently stir in the chopped apples, cheddar cheese, and nuts. Bake for 1 hour and 15 minutes in the preheated oven until loaf is browned and sounds hollow when tapped on the bottom. Cool in the pan on a rack for 5 minutes. Remove from the pan and cool to room temperature, on a wire rack, before slicing. 9190 Water 25.00fl 9190 Potatoes 2.50lb Calories per serving: 160 Fat grams per serving: 4 Approx. Cook Time: Cholesterol per serving: 0 Heat oven to 350 degrees. Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. ==============Light CoCoa Frosting============= In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 Cup cold skim milk, 1 Tbsp Hershey's CoCoa and 1/2 tsp. vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. e oil & serve with rice. ick 0.00 7317 Vegetable oil 1.00t Peel potatoes and slice paper thin. Saute bacon slowly in a frypan, then drain on paper towels. Saute onion in bacon fat until golden brown. Blend in flour, sugar, salt, celery seeds, and pepper. Cook over low heat, stirring until smooth and bubbly. Remove from heat. Stir in water and vinegar. Heat to boiling, stirring constantly. Boil for 1 minute. Carefully stir in the potatoes and crumbled bacon bits. Remove from heat, cover and let stand until ready to serve. Mix dressings together in small bowl. Serve with chicken fingers or whatever. ng pan or wok. When the oil is hot, fry the bean curd on each side until it is golden brown. You may have to do this in several batches. Drain each cooked batch on paper towels. Drain the oil and wipe the wok clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and the rest of the sauce ingredients. Cook over moderate hea Dissolve instant coffee and sugar in hot water. Stir in 1 litre of cold milk and and add ice. For mocha flavour, use chocolate milk and reduce the sugar to taste. For single serving: dissolve 1 tbsp of instant coffee and 2 tsp sugar in 1 tbsp hot water. Add 1 cup of cold milk and stir. 7317 Green and White salad 0.00 7317 Savoy Lightly shape ground beef into 1 1/2-inch balls. Lightly brown balls in margarine in large frying-pan, about 5 minutes. Add the green pepper and onion to meatballs; cook 5 minutes, stirring occasionally. Drain tomatoes, reserving liquid. Add tomatoes, all but 1/4 c tomato liquid, basil and thyme to meat balls. Cover tightly and cook slowly 5 minutes. Combine reserved tomato liquid with flour, stirring until smooth. Stir into meatballs, cover tightly and cook 5 minutes or until slightly thick. Meanwhile prepare Italian Bread Basket and place on platter. Spoon meatball mixture into and around bread. Garnish with green pepper rings and cherry tomatoes, if desired. Italian Bread Basket: 1 Loaf (16 ozs) Italian Bread, Unsliced 1/4 Cup Margarine, Melted 1/4 Cup Parmesan Cheese, Grated Cut a 3/4 slice from top of bread. With fork, scoop out inside of bread to form basket, leaving 1-inch bread on all sides and bottom of loaf. Place loaf on foil in shallow baking pan. Brush top, sides and inside of bread with melted margarine. Sprinkle loaf with Parmesan cheese, coating sides evenly. Bake in hot oven (400 Degrees F. ) for 10 minutes. Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender. Process or blend the mixture into a smooth paste. Pour the oil down through the feed tube while processing. Transfer mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3 Cup Grind the fennel seeds until find. Put the yoghurt in a bowl and beat it with a fork until smooth and creamy. Heat the oil in a large pot over a high flame. When hot, put in the cinnamon and cloves. A second later, put in the ground asafetida. A second after that, put in all the meat and the salt. Stir the meat an cook, still on a high flame for about 5 minutes. Now put in the paprika and cayenne and give the meat a good stir. Slowly add the yoghurt, a small amount at a time, stirring the meat vigorously as you do so. Add all the yoghurt this way. Keep cooking on high heat until all liquid has boiled away and the meat pieces have browned slightly. Add the fennel and ginger. Give the meat some more good stirs. Now put in the water or broth, cover so as to leave the lid very slightly ajar, and cook on medium heat for 30 minutes. Cover completely and cook on low heat for another 45 minutes or until meat is tinder. Stir a few times as the meat cooks, making sure that there is always some liquid in the pot. Remove the lid and add the garam masala. You should have a thick, reddish brown sauce. If it is too thin, boil away some of the liquid. 133 Dried long red chilies 10.00 a 18133 Dried kaffir lime rind 4.00sl b 18133 -(makrut) 0.00 Remove seeds from peppers. Chop finely the peppers, tomatoes, cabbage, onions, and celery. Add salt and let stand over night. In the morning drain off the juice and add vinegar and sugar. Tie cinnamon, cloves, and mustard in piece of cheese cloth, add to other ingredients and simmer for a good half hour and seal in jars. -dried quarter-sized pieces 4.00 f 18133 Whole coriander seeds 1 Meatballs: Soak the roll in the water for about 10 minutes. Squeeze it dry; place in mixing bowl with the ground beef. Add the bacon, anchovy fillets, onion, egg, salt and pepper. Mix thoroughly. Prepare broth by boiling the water, seasoned with salt, bay leaf, onion, and peppercorns. Shape the meat mixture into balls about 2 inches in diameter. Add to the boiling broth and simmer over low heat for 20 minutes. Remove meatballs with a slotted spoon, set aside, and keep warm. Gravy: To prepare gravy, heat butter in a frypan and stir in flour. Cook for 3 minutes, stirring constantly. Slowly blend in 2 cups of reserved broth. Add the drained capers, lemon juice, and mustard. Simmer for 5 minutes. Remove a small amount of the sauce to blend with the egg yolk. Stir egg yolk back into the sauce. Season with salt and pepper. To Serve: Place reserved meatballs into the gravy and reheat if necessary. Serve on a preheated platter. n 18133 Shrimp paste (kapi) 2 lb cubed lamb 1/2 c unsalted almonds Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the ghee over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves, stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut mild, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. 0000001752 0000001752 To make the masala, combine the cashews, chilies, ginger and the cold water and blend at high speed for 1 minutes. Add the cinnamon, cardamom, cloves, garlic, poppy seeds, coriander seeds and cumin. Blend again until the mixture is completely pulverized. Set the masala aside. Place the saffron in a small bowl, pour in boiling water and let soak for at least 10 minutes. In a heavy skillet heat the ghee over moderate heat until a drop of water flicked into it sputters instantly. Add the onions and, stirring constantly, fry for 7 or 8 minutes, until soft and golden brown. Stir in the salt and the masala, then add the yoghurt. Stirring occasionally, cook over moderate heat until the ghee lightly films the surface. Add the lamb, turning it about with a spoon to coat the pieces evenly. Squeeze the saffron between your fingers, thin stir it and its soaking liquid into the skillet. Reduce the heat to low, cover tightly, and cook for 20 minutes, turning the lamb cubes over from time to time. Scatter 1/2 of the fresh coriander over the lamb and continue cooking, tightly covered for 10 minutes more, or until the lamb is tender. To serve, transfer the entire contents of the skillet to a heated platter, and sprinkle the top with lemon juice and the remaining fresh coriander. 0000001757 0000001757 0000001757 0000001757 0000001757 0000001757 0000001757 0000001757 0000001757 Heat the oil in a large pot over a medium-high flame. When hot, put in the peppercorns, cloves, bay leaves, and cardamom pods. Stir for a second. Now put in the onions, garlic and ginger. Stir and fry until the onions develop brown specks. Now add the meat, ground cumin, ground coriander, cayenne pepper, and 1q/2 of the salt. Stir and fry for a minute. Add 1 tablespoon of the yogurt. Stir and fry for a minute. Keep doing this until all yogurt has been incorporated. The meat should also have a slightly browned look. Add the spinach and the remaining salt. Stir to mix. Keep stirring and cooking until the spinach wilts completely. Cover tightly and simmer on low heat for about 1 hour or until meat is tender. Remove the lid and add the garam masala. Turn the heat to medium. Stir and cook another 5 minutes until most of the water in the spinach disappears and you have a thick, green sauce. Remove the whole spices and serve. 0000001762 * Use 1 6-ounce can of thawed frozen concentrate. ~--------------------------------------------------------------------- ~--- Rub rims of 4 stemmed glasses with 1 line half; dip rims of glasses in granulated sugar. Squeeze juice from both lime halves into blender container. Add remaining ingredients. Cover and blend on high speed until foamy. 0000001763 0000001763 0000001763 0000001763 0000001763 0000001764 0000001764 0000001764 In large bowl, lightly combine ground beef with corn chips, milk, egg and 1 t salt. Cover and refrigerate 1 hour. Shape into 15 meatballs, using 2 Rounded Tablespoons meat mixture for each. Lightly roll meatballs in 2 T Flour, coating completely. In large frying-pan, cook meatballs in hot butter, half at a time, stirring until evenly browned. Remove meatballs from frying-pan as they are browned. In same frying-pan, cook onion and garlic about 5 minutes, stirring occasionally. In small bowl, combine remaining 1/2 T flour and 1 t salt, chili powder and cumin. Stir into onions. Add tomatoes, green chilies and olives. Bring to a boil, stirring constantly; reduce heat, cover tightly and cook slowly for 30 minutes. Add meatballs to tomato mizture, cover tightly and cook slowly for 20 minutes. Uncover and continue cooking slowly 10 minutes. Serve meatballs and sauce over hot Mexican Rice. Mexican Rice: 1 Pint Dairy Sour Cream 1/2 lb Monterey Jack Cheese, 4 Oz (1 cn) Chopped Green cut into stripes Chilies 1/4 Cup Grated Parmesan 3 Cups Cooked Seasoned Rice Cheese Combine sour cream, chilies and salt. in 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F. ) for 25 minutes. Sprinkle with Parmesan cheese and top with meatballs and sauce. Continue baking for 5 minutes or until cheese melts. rapped in foil and warmed 0.00 o 18134 Shredded lettuce 1.00c p 18134 FOR THE SAUCE --------- 0.00--------- q 18134 Garlic clove 1.00 Ingredients in a marinade can be varied, but it is important to use wine, vinegar, lemon juice, or some acidic liquid to break down the connective tissues. This process will make the steak more tender. Remaining marinade ingredients add flavor. " Use a good-quality olive oil or walnut oil; add good-quality wine or vinegar and a combination of fresh and dried herbs, seasonings, garlic and soy sauce to make a flavorful marinade. Place all ingredients in glass screw-top jar; shake vigorously. Arrange meat in shallow glass dish; pierce with a fork. Pour marinade over meat; turn to coat. Cover and refrigerate several hours or overnight, turning meat occasionally. Remove meat from marinade; pat dry. Remove any pieces of spices or herbs that may stick to meat. This recipe is a steak marinade, but the ingredients can be adapted for other meats using the same techniques. y 18134 FOR THE SOUVLAKI --------- 0.00--------- Calories per serving: 350 Fat grams per serving: 25 Approx. Cook Time: :30 Cholesterol per serving: 20 The roast should be slightly frozen for best results in cutting, as this allows you to slice the roast very thin. Place sliced roast in bowl with worcestershire sauce for 15 to 20 minutes. While meat is marinating Saute onions, bell peppers and 1/2 tsp of seasoning salt in peanut oil. Remove vegetables from skillet and cook meat in skillet until just browned adding remaining seasoning salt. Add the the onions and bell peppers to meat and allow to cook for another 10 minutes. Place french bread open face under heat under broiler until crisp. Place meat mixture on top of the bread, cover with swiss cheese, and broil until cheese has melted. Add mayonaise and serve with leftover juices. Mum-Mum-Mummmm. Butter Or Margarine 0.25c f 18136 Butter Mix all ingredients; refrigerate until chilled. Stir before serving. Serve over ice. 2.33c b 18136 Seeds Of 3 Cardamoms 0.00 c 18136 Cloves 6.00 d 18136 Raisins Boil Molasses, sugar, butter, and salt, stirring occasionally untill mixture forms hard ball in cold water. Remove from fire, add soda and mix well. Pour over popped corn, stirring so that each kernel may be coated. Form into a ball with well buttered hands QUICKLY! Sicilian Rice Sicilian Style Hot Or Sweet Sausage Sicilian-Style Hot Or Sweet Sausage #1 Take 1 1/4 cup oatmeal - put small amounts in blender; blend until it turns to powder - set aside; Take a 2 oz. plain Hershey bar - grate in blender or by hand - set aside; Mix, Oatmeal 1 cup flour 1/4 tsp. salt 1/2 tsp. baking powder 1/2 tsp. baking soda Combine all above ingredients ( except chocolate) Mix well Add a 6 oz bag of chocolate chips and add grated Hershey bar Make golfball siced cookies. Bake on an ungreased cookie sheet for 6 minutes at 375 We doubled the recipe for a large bag of chips. ENJOY! From: Mrs. Fields Date Entered: Dec 1, 1990 Silver White Cake Simple Bean Curd & Mushroom Stir-Fry Simple Brown Rice Simple Chocolate Souffle Simple Chop Suey Simple Pate In a large saucepan combine all ingredients. Bring to a boil; reduce heat, simmer incovered 10 minutes. Remove spices. Serve hot or cold. Makes two quarts. Note: New Englanders have been known to add Rum on cold winter days. Shrimp Louis #2 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Melt butter in small saucepan. Remove from heat, set aside to cool. In small bowl, with rotary beater, beat egg, sugars, mustard, salt, and pepper untill well combined. Beat in vinegar, stir mixture into cooled butter, mix well. Over medium heat, bring to boiling, stirring. Reduce heat; simmer 3 minutes. Serve hot, along with "old Fashion Corned-Beef and Cabbage". Strawberry Cobbler Simple Sweet 'n' Sour Shrimp Soak dry beens overnite in water (2 cups of dry beans covered completly with water) Rinse beans next morning, add water to cover, put ingredients into pan and par boil them,together for 45 to 60 minutes. (beans are ready for baking when you can remove one with a spoon, blow on it and the skin shrinks back. Bake in a bean pot for 3hrs. at 225F, then 3hrs at 300F. Also you have to add water to them, just enough to keep them covered. Stir every now and then. Note: Old Timers would only use Salt Pork not bacon, my mother said so! implified Smithfield Cure For Hams Simply Delicious Black Forest Cake Simply Sumptuous Shrimp Sindhi Chicken Sinful Potatoes Sinful Salad Sinfully Delicious Brownies Combine syrup, hot water and butter and bring to a boil. Mix cornstarch, salt and enough cold water to make a thin paste, add egg yolks and beat well. Add hot syrup mixture gradually, return to heat and cook untill thickened, stirring constantly. Cool slightly. Pour into cooked pie shell. Beat egg whites stiff, adding slowly the tablespoon of syrup. Pile on pie and brown in hot oven. Add chopped nut meats if desired to top. table Stir Fry Pumpkin Seed Sal Mix butter, sugar, water and cocoa together. Bring to a boil for 30 seconds. Remove from fire and add peanut butter, oatmeal or coconut. Drop on wax paper and let harden. a recipe from my childhood 6429 Garlic, chopped 1.00ts 6429 Rice wine 1.00tb Put salt in water and bring to boil. Slowly stir in grits and return to boiling point. Reduce to low heat and simmer, covered, for 20 minutes, stirring occasionally. Serve hot. Top with a pat of butter and a little milk if desired. (Note: amount of water can be increased as needed; Nora Mill Grits are medium ground. 6429 Soy sauce 1.00tb Mix 1 Tbsp. yeast with 1/2 cup warm water and 1 Tbsp. sugar. Let yeast rise. Sift all flour, soda, salt, baking powder, and 2 Tbsp. sugar. Add shortening to sifted ingredients and blend well with hands. Add buttermilk and yeast, then roll out and cut. Bake at 400 degrees F. for 12 minutes. Biscuit Roll can be refrigerated for up to two weeks. 6430 Chicken Breast Halves * 2.00 Wipe corned beef with damp paper towels. Place in large kettle, cover with water. Add garlic, cloves, black peppercorns, and bay leaves. Bring to boiling. Reduce heat; simmer 5 minutes. Skim surface. Cover kettle; simmer 3 to 4 hours, or untill corned beef is fork-tender. Add carrots, potatoes, and onions during last 25 minutes. Add cabbage wedges during last 15 minutes. Cook vegetables just till tender. Slice across the grain. Arrange slices on platter with cabbage. Brush potatoes with butter, sprinkle with chopped parsley. Serve along with rest of vegetables and "Mustard Sauce". 6430 Chicken Broth 1.00tb 6430 Soy Sauce 1.00tb 6430 Ground Ginger 0.50ts Scald milk, cool. Dissolve yeast cake in lukewarm milk, add sugar, 1 1/2 pts. flour, and shortening. Rise in warm place untill light. Add salt and rest of flour. Knead well. Place in greased bowl, rise untill double in bulk. Roll 1/2 inch thick. Brush with melted butter, fold over. Let rise untill double in bulk. Bake at 400F for 20 minutes. 0.12ts 6430 Sugar 0.50ts * Get four salmon steaks about 1 inch thick. ** DO NOT use margarine in this sauce!! ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Prepare the Hollandaise Sauce. Heat the water, salt, peppercorns, lemon slices, parsley, onion, and bay leaf to boiling, in a 12-inch skillet then reduce the heat. Cover and simmer 5 minutes. Place the salmon steaks in the skillet, adding water if necessary to cover the steaks. Heat to boiling and then reduce the heat. Simmer uncovered 12 to 15 minutes or until the fish flakes easily with a fork. Serve with the Hollandaise Sauce. HOLLANDAISE SAUCE: Stir the egg yolks and lemon juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter and stir over very low heat, stirring constantly, until the butter is melted. Add the remaining butter. Continue stirring vigorously until the butter is melted and the sauce is thickened. (Be sure the butter melts slowly as this gives the eggs time to cook and thicken the sauce without curdling. ) Serve hot or at room temperature. Cover and refrigerate any remaining sauce. To serve again, stir in a small amount of hot water. Cover, and let the rice simmer about 55 minutes until it is cracked and puffy. Drain, and salt to taste. (Be sure to drain rice after soaking. 000004 7325 Tuna, Drained & Flaked 6.50oz 000005 7325 Shredded Chedar Cheese *** Preheat the oven to 350 degrees F. then grease a 9 X 5-inch loaf pan; set aside. Cut the cranberries in half and set aside in a small bowl. In a medium bowl, combine the milk, egg, butter, and orange peel and set aside. Sift the flour, sugar, baking powder, and salt into a large bowl. Add the halved cranberries, cheese and nuts. Toss with a fork to distribute. Add the milk mixture all at once and stir the flour mixture until just moistened. Turn into the prepared loaf pan and bake for 1 hour and 15 minutes in the preheated oven or until a wooden pick inserted in the center comes out clean. Cool in the pan on a rack for 10 minutes, then remove from the pan. Cool to room temperature on the wire rack before slicing. 7326 Pepper, freshly ground 0.00 000006 7326 Onion, med, sliced 1.00 000007 7326 Salt * Apricots may either be halves or whole canned apricots. -------------------------------------------------------------------------- Trim fat from pot-roast and het in Dutch oven or electric frying-pan to obtain 2 T drippings. Discard remaining fat. Brown meat in drippings, on both sides. Pour off drippings. Drain Apricots reserving liquid to pour over beef. Sprinkle onion, majoram, basil and pepper on both sides of beef. Cover tightly and cook slowly 2 to 3 hours, until tender. Add herry and salt; cook uncovered 30 minutes or until liquid has cooked down to a syrup, basting meat frequently. Place pot-roast on platter; spoon syrup over it. (Any remaining syrup may be served as an accompaniment. ) Arrange apricots around pot-roast and garnish with parsley. To serve, slice across the grain of meat. ur before serving. Leftovers must be covered and refrigerated. 7327 Ripe tomato 1.00lg 000006 In a double boiler, melt the butter. Stir in the flour and the seasonings. Gradually stir in the milk and light cream. Add the green pepper, pimientos and mushrooms. Stirring occasionally, cook the mixture for 10 minutes, or until it has thickened. Without stirring, cook gently for 10 minutes longer. Beat the egg yolks and sherry together. Add this mixture gradually to the sauce. 327 Cumin 0.25ts 000010 * The large garlic cloves should be roasted and peeled. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Scrub the clams and discard any open ones. Clams that have a strong odor or are heavy (indicating that they contain sand) are likely to be dead and should also be discarded. Preheat the oven to 350 degrees F. Roast the dried chiles in a large skillet, over medium-high heat, for 4 to 5 minutes, turning frequently to avoid burning. Remove the stems and seeds and place the chiles in a large bowl. Pour boiling water over them, cover, and let sit until they are very soft, about 40 minutes. Roast the pine nuts in the oven for about 8 minutes or until golden, stirring occasionally. Place the chiles, roasted garlic, lemon zest, 1/4 cup of olive oil, and oregano in a food processor or blender and puree until smooth. Add the remaining 1/4 cup of olive oil and blend thoroughly. Add the pine nuts and process until coarsely chopped. Season to taste with lime juice. Place the clams in a large pan, over medium-high heat, with the fish stock or clam juice. When the clams open, remove them from the cooking liquid. Reduce the liquid by half, then whisk in the chile pesto. To serve, divide clams, evenly between four soup bowls, pour the pesto mixture over them, and garnish with coriander leaves. Serve immediately. b 18147 0.50 Sugar c 181 * Or you can use Medium Molido and cayenne mixed. ** The Parmesan cheese should be finely ground or grated. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Scrub the clams and discard any dead ones, (See Recipe 16). In a wide bottomed stainless steel or enamel pan, place the sliced garlic, parsley, 4 cups of water, wine, and the clams in a single layer. Cover and bring to a boil, simmer over low heat until the clams open up, no more than 4 to 5 minutes. Turn the heat off and let sit for a further 5 to 10 minutes. Remove the clams from the broth and extract the meat from the shells. Open any clam shells that remain closed with a knife over a separate bowl, in case any are bad. Allow the broth to cool, remove the garlic and parsley, and strain, if necessary to remove sand or other foreign particles. Combine the broth with enough clam juice to equal 11 cups of liquid. Saute the onion with 3 tb of butter, over medium heat in a large pan, until soft, about 15 minutes. Add the rice and cook for 5 minutes, over medium heat, stirring constantly (Cooking any longer will make the rice tough). Add 2 cups each of water and clam juice, alternating 1 cup of water, 1 cup of juice, stirring continuously. This should be absorbed after about 10 minutes or so, then add, alternately in 1/2 cup increments, 2 cups of water and 1 cup of clam juice, stir and allow to absorb for another 5 to 10 minutes. At this stage the rice should be about 1/2 cooked. (If preparing this dish ahead of time, stop at this point and lay out the rice on a long flat sheet pan to prevent it gumming together. ) Add the minced garlic, tomatoes, and chile powder and continue stirring and cooking over medium heat for 10 minutes. Then add a further 4 cups of clam juice, 1/2 cup at a time. Add the peppers and add another 3 cups of clam juice, in 1/4 cup increments and allow to absorb for 8 to 10 minutes. Add the clams and the remaining 1 cup of clam juice in 1/4 cup increments and allow the liquid to absorb for 2 to 3 minutes. Remove the pan from the heat, stir in the remaining butter and cheese and garnish with parsley sprinkled on top. Serve hot. t 18147 -removed and julienned 0.00 u 18147 Green bell pepper, seeded 0.50 v 18147 -and thinly sliced 0.00 Blend sugar, flour, nutmeg. Beat into eggs. Add rhubarb. Line 9" pie plate with pastry; fill; dot with butter. Top with lattice crust. Bake at 400 degrees 50 to 60 minutes. Cool. -1/2-inch lengths 0.00 y 18147 To 2 tablespoons Indian 1.00 z 18147 -Madras-style curry powder 0.00 Mix all ingredients except bread together and refridgerate until ready to serve. When ready to serve pour into hollowed out bread and serve with inside of bread ripped up and crackers. (Auntie Kay's Recipe) y sauce 1.00tb } 18147 Light soy sauce, or more if 1.00tb ~ 18147 -needed Put the ginger, garlic, and 4 tablespoons water in blender. Blend well until you have a smooth paste. Heat the oil in a wok to medium high heat. Brown the meat cubes in several batches and set to one side. Put the cardamom, bay leaves, cloves, peppercorns, and cinnamon into the same hot oil. Stir once and wait until the cloves swell and the bay leaves begin to take on color. Now put in the onions. Stir and fry for about 5 minutes or until the onions turn a medium brown color. Put in the ginger garlic paste and stir for 30 seconds. Add the fried meat cubes and juices. Stir for 30 seconds. Now put in 1/6 of the yoghurt. Stir and fry for 30 seconds or until the yoghurt is well blended. Add the remaining yoghurt, a tablespoon at a time, in the same way. Stir and fry for another 3-4 minutes. Now add the rest of the broth (a little more for beef than lamb). Bring the contents of the pot to a boil, scraping in all browned spices on the sides and bottom of the pot. Cover, turn heat to low and simmer for about an hour if lamb and two if beef. Every 10 minutes or so, give the meat a good stir. When the meat is tender, take off the lid, turn the heat up to medium and boil away some of the liquid. You should end up with a tender meat in a thick, reddish brown sauce. All the fat that collects in the pot may be spooned off the top. Sprinkle the garam masala and black pepper over the meat before you serve and mix them in. 50lb * Use 1/2 of a 6-oz can of concentrate. ~--------------------------------------------------------------------- ~--- Mix all ingredients except ginger ale; refrigerate until chilled. Just before serving, stir in ginger ale. Garnish with fruit, if desired. nguine and red cabbage. PRESENTATION: Garnish with green onion curls. Serve with a marinated cucumber salad. 000001 7332 Smoked Bacon 0.33lb * Wine should be chilled. Use Chardonnay or any other dry white wine. ** Orange should be cut into halves and thinly sliced. *** Apple should be eating apple cut into thin wedges. ~--------------------------------------------------------------------- ~--- Heat sugar, water and cinnamon to boiling in 1-quart saucepan; reduce heat. Simmer, uncovered, for 5 minutes. Cover and refrigerate at least 2 hours but no longer tha 1 week. Remove cinnamon sticks from sugar mixture. Mix sugar mixture, sparkling water, apple juice, orange juice and wine in large pitcher. Gently stir in fruit and ice. Serve with several pieces of fruit in each glass. until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push veg * Chilies should be chopped mild green chilies and be drained. ** Rolls should be Refrigerated Crescent Rolls. *** Avocado should be peeled and sliced. -------------------------------------------------------------------------- Brown ground beef and onion in large frying-pan or Dutch oven. Pour off drippings. Add 1 cup taco sauce, green chilies and olives. Separate crecent rolls into 8 triagnles and press into greased 9 to 10-inch pie pan to form crust. Sprinkle 1 c crushed corn chips evenly over dough. Spread beef mixture evenly over chips, spread with sour cream. Cover with shredded Monterey Jack cheese, then shredded Cheddar Cheese. Sprinkle with remaining 1/2 cup crushed chips. Garnish with sliced olives adn mushrooms, if desired. Bake in a moderate oven (375 degrees F. ) for 20 to 25 minutes or until crust is golden. Cut into wedges and serve with lettuce, avocado, tomato and remaining taco sauce. NOTE: Pastry for single-crust pie may be substituted for crescent rolls. * Ribs should be cut into serving-size peieces. -------------------------------------------------------------------------- Trim any excess fat from short ribs. Brown short ribs well on all sides (about 30 minutes) in Dutch oven over medium heat. Pour off drippings. Add broth, onion, 1 c water, peppercorns, worchstershire sauce, garlic, bay leaf and marjoram. Bring to a boil; reduce heat, cover and cook slowly 2 to 2 1/2 hours or until tender, turning once. Meanwhile, prepare Horseradish Sauce. Place short ribs on serving platter and keep warm. Skim fat from cooking liquid. Combine flour with 1 /2 cup water, mixing until smooth; combine with cooking liquid, bring to a boil, stirring constantly, reduce heat and cook slowly 3 minutes. Strain, if necessary, and serve with short ribs. Garnish platter with tomato wedges and parsley. Serve Horseradish sauce with short ribs. HORSERADISH SAUCE 1/4 Cup Dairy Sour Cream 1 T Prepared Mustard 2 1/2 T Prepared Horseradish 1/8 t Salt Combine sour cream, horseradish, mustard and salt in small bowl. Cover and refrigerate. 4277 Bicarbonate of Soda 0.25ts 4277 Cream of Tartar 0.50ts 4277 Salt 0.50ts Put the garlic, ginger, almonds, and 6 tablespoons water in a blender and blend until you have a paste. Heat the oil in a wide, heavy, preferable non-stick pot or wok over a medium-high heat. When hot. put in just enough meat pieces so they lie, uncrowded in a single layer. Brown the meat pieces on all sides, then remove them with a slotted spoon and put them in a bowl. Brown all the meat this way. Put the cardamom, cloves, and cinnamon into the hot oil. Within seconds the cloves will expand. Now put in the onions. Stir and fry the onions until they turn a brownish color. Turn the heat down to medium. Put in the paste from the blender as well as the coriander, cumin, and cayenne. Stir and fry this mixture for 3-4 minutes or until it too has browned somewhat. Now put in the meat cubes as well as any liquid that might have accumulated in the meat bowl, the salt, the cream, and rest of the water or broth (a bit more for beef). Bring to a boil. Cover, turn heat to low and simmer lamb for 1 hour and beef for 2 hours. Stir frequently during this cooking period. Skim off any fat that floats to the top. Sprinkle in the garam masala and mix. 4278 Margarine 0.25c 4278 Currants or currants and 1.25c 4278 sultanas mixed * feta cheese, drained and coarsely crumbled ** noodles, cooked and drained -------------------------------------------------------------------------- Combine shrimp, feta cheese, scallions in a large bowl. Add tomato sauce, olive oil, lemon juice, parsley, basil, dill, salt, and pepper; mix well. Cover and refrigerate 1 hour. Toss shrimp mixture with hot noodles and serve immediately or refrigerate 1 hour and serve cold. ------------------------------------------------------------------------- I always add about 2 teaspoons of garlic to this. KitchenAid Cook Book - Jean Hores 4279 Milk 1.25c 4279 Sugar 3.00tb 4279 Salt 0.75ts 4279 Butter * Fruit should be of one kind listed and be chopped. ~--------------------------------------------------------------------- ~--- Place all ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process on high speed until smooth. Strain if using mango. e 10939 Salt 1.00ts f 10939 Egg Pick over the rice an put in a bowl. Wash in several changes of water. Drain. Pour fresh water over the rice and let it soak for 1/2 hour. Drain in sieve for 20 minutes. Heat the oil in a heavy-bottomed saucepan over a medium flame. When hot, put in the onion. Stir and fry until the onion bits have browned. Add the rice, green chili, garlic, garam masala and salt. Stir gently for 3 to 4 minutes until all the grains are coated with oil. If the rice begins to stick to the bottom of the pan, turn down the heat. Now pour in the stock and bring the rice to a boil. Cover with a very tight-fitting lid, turn heat to very, very low and cook for 15 to 20 minutes. l 10939 Walnuts, chopped 0.50c m 10939 Prune halves (optional) 0.00 n Melt chocolate, add sugar and egg, pour over nuts and marshmallows. Form into rolls, wrap in wax paper and refrigerate. When cool, slice into round candies. one of mom's Christmas recipes, originally from a neighbour b 10940 Sugar 2.00tb c 10940 Shortening, Melted 2.00tb d * Total Amount of Taco Seasoing mix is 1/2 cup plus 2 Tablespoons. ** Tear bread slices into fresh bread crumbs. -------------------------------------------------------------------------- Combine ground beef, tomato sauce, taco seasoning mix, green pepper, onion, bread crumbs and egg; mix thoroughly. Combine shredded cheese and sour cream. Place half the meat mixture in 9 1/4 x 5 1/4 x 2 3/4-inch loaf pan. Make deep well the length of loaf; place cheese mixture in well. Place remaining meat mixture on top of cheese; seal well. Bake in moderate oven (375 degrees F. ) 1 1/2 to 1 3/4 hours. Pour off drippings. Top meatloaf with overlapping cheese triangles. Let meatloaf stand 8 to 10 minutes. Place on serving platter and garnish with avocado slies; place cherry tomato in center of each avocado slice. 2.00c e 10941 Eggs 2.00 Dredge pot-roast in flour; brown all sides in cooking oil in Dutch oven. Slip rack under meat; sprinkle with salt and pepper. Add water, garlic, onion, tomato sauce, bay leaf and thyme. Cover and cook in slow oven (325 degrees F. ) 3 1/2 hours or until tender. Cook sliced mushrooms in butter in small frying-pan until tender and golden. When meat is tender, remove to cutting board. Remove bay leaf. Thicken cooking liquid with 2 T flour combined with 1/4 c water, if desired. Add mushrooms and sour cream to cooking liquid; cook over moderate heat but do not allow to boil. Slice beef; serve with hot buttered noodles sprinkled with paprika. Pass our cream sauce separately. 10942 Baking soda 1.00ts c 10942 Cream of tartar 2.00ts d 10942 salt 1.00pn Preheat the oven to 375 degrees F. Place eight 6-oz custard cups on a large baking sheet. Spoon 1 1/2 tsp of shortening into the bottom of each custard cup and set aside. Combine the flour and salt in a large bowl, then gradually stir in the milk and water until well blended. Beat in the eggs, 1 at a time, beating until smooth after each addition. Fold in the cheddar cheese. Place the baking sheet with the custard cups in the preheated oven for 3 to 5 minutes until the shortening melts and the custard cups are hot. Fill the custard cups 1/2 to 2/3rds full with the batter. Bake for 45 minutes in the preheated oven, without opening the oven door until the popovers rise and turn golden brown. If not golden brown after 45 minutes, bake for an additional 5 minutes. Serve piping hot. 0000007220 0000007220 0000007220 0000007220 0000007221 0000007221 0000007221 0000007221 0000007221 0000007221 0000007221 Mix the starter and 2 1/2 Cups of the flour and all the water the night before you want to bake. Let stand in warm place overnight. Next morning mix in the butter with warm milk and stir in yeast until until dissolved. Add honey and when thoroughly mixed, add 2 more cups of flour, and stir in the wheat germ. Sprinkle sugar, salt, and baking soda over the mixture. Gentlypress into dough and mix lightly. Allow to stand from 30 to 50 minutes until mixture is bubbly. Add enough flour until the dough cleans the sides of the bowl. Then place the dough on a lightly floured board and kead 100 times or until silky mixture is developed. Form into 4 1-lb loaves, place in well-greased loaf pans 9 x 3 size. Let rise until double, about 2 to 3 hours in a warm room. Then bake in hot oven, 400 degrees F, for 20 minutes. Reduce oven temp. to 325 degrees F. and bake 20 minutes longer or until thoroughly baked. Remove from pans and place loaves on rack to cool. Butter tops of loaves to prevent hard crustyness. Makes 4 1-lb Loaves d 0000007227 0000007227 0000007227 0000007228 0000007228 0000007228 0000007228 0000007228 0000007228 0000007229 0000007229 0000007229 0000007229 0000007229 0000007229 0000007229 0000007230 0000007230 0000007230 0000007230 0000007230 0000007230 Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. 0000007232 0000007232 0000007233 0000007233 Grind cumin seeds, red chilies, peppercorns, cardamom seeds, cinnamon, black mustard seeds and fenugreek seeds in a coffee-grinder or other spice grinder. Put the ground spices in a bowl. Add the vinegar, salt and sugar. Mix and set aside. Heat the oil in a wide, heavy pot over a medium flame. Put in the onions. Fry, stirring frequently, until the onions turn brown and crisp. Remove the onions with a slotted spoon and put them into the container of an electric blender or food processor. (Turn off the heat. ) Add 2-3 tablespoons of water to the blender and puree the onions. Add this puree to the ground spices in the bowl. (This is the vindaloo paste. It may be made ahead of time and frozen. ) Dry off the meat cubes with a paper towel and remove large pieces of fat, if any. Put the ginger and garlic into the container of an electric blender or food processor. Add 2-3 tablespoons of water and blend until you have a smooth paste. Heat the oil remaining in the pot once again over a medium-high flame. When hot, put in the pork cubes, a few at a time, and brown them lightly on all sides. Remove each batch with a slotted spoon and keep in a bowl. Do all the pork this way. Now put the ginger-garlic paste into the same pot. Turn down the heat to medium. Stir the paste for a few seconds. Add the coriander and turmeric. Stir for another few seconds. Add the meat, any juices that may have accumulated as well as the vindaloo paste and the water. Bring to a boil. Cover and simmer gently for an hour or until port is tender. Stir a few times during this cooking period. Serve with rice. c 18148 Leeks 0.25lb d 18148 Carrots 0.25lb e 18148 Red peppers Cook almonds, green pepper, onion and chives in melted margarine in heavy 2-quart frying-pan, until almonds begin to brown. (Do not over brown. ) Add hot water and instant bouillon, stirring to combine. Add rice, bring to a boil and cook slowly, uncovered 10 minutes. Cover and let stand 5 minutes. Drain any excess liquid from rice. 18148 Peanut oil 2.00tb i 18148 Sal Put the yogurt in a bowl. Beat lightly with a fork or whisk until smooth and creamy. Add all the other ingredients and mix. Cover and refrigerate until ready to eat. k 18148 Sesame oil 2.00ts l 18148 Salt 0.50ts m 18 Blend the bisquick, parmesan, salt, pepper. Add eggs. Mix zucchini into batter. Grease hot pan or griddle with butter. Pour batter into pan and fry 3 minutes on each side. Serve warm, a delicious way of serving zucchini. Make 8 to 10 fritters. THE ANDERSONS' FOOD GARDEN arlic 1.00tb p 18148 Finely chopped fresh ginger 1.00tb q a large pot, add paprika, oregano, MSG, chili powder, cumin, beef uillon, beer and 2 cups water. Let simmer. a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with sson oil or suet. Drain and add to simmering spices. Continue til all meat is done. ute chopped onion and garlic in 1 T. oil or suet. Add to spices d meat mixture. Add water as needed. Simmer 2 hours. Add mole, gar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. ssolve masa harina flour in warm water to form a paste. Add to ili. Add salt to taste. Simmer for 30 minutes. Add additional uisiana Hot Sauce for hotter taste. kes 1 pot. 18148 Fresh coriander leaves 0.00 w 18148 SAUCE --------- 0.00--------- x 18148 GARNISH --------- 0.00--------- *Blended Oatmeal: Measure and blend in a blender to a fine powder. Cream butter and both sugars. Add eggs and vanilla. Mix together with flour, oatmeal, salt, baking powder, and baking soda. Add chips, candy and nuts. Roll into balls and place two (2) inches apart on a cookie sheet. bake for six (6) minutes at 375 degrees. Makes 112 cookies, but recipe can halved. c 18149 Mushroom onion sauce, Onion 0.00 Preheat the oven to 400F. Brush one side of the bread slices with some of the olive oil and arrange on a baking sheet oiled side up. Bake until lightly browned and crusty, about 4 minutes. Spread the olivada or chopped olives on each toast, cover each with a slice of mozzarella and top with a slice of tomato. Brush the tomatoes with the remaining oil and sprinkle with the salt and pepper. Bake until the cheese is melted, about 8 to 10 minutes. Serve at once. * Olivada is a puree of black or green olives packed in oil that is sold at specialty food stores. You can substitute tapenade or make your own. (Note from me: We have a batch of pesto in the refrigerator so I plan to use it instead of the olivada. ) I also plan to use Creole or homegrown tomatoes. d 18150 Onion (diced) 1.00lg e 18150 Stalks of Celery (diced) 8.00 Originally from: "Austin American-Stateman, May 24, 1990 Heat chocolate and 2 TBSP of the milk in saucepan in saucepan over low heat, stirring until chocolate is melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture and beat until smooth. Fold in whipped topping, blending until smooth. Spoon into crust. Freeze until firm, about 4 hours. Garnish with chocolate curls, if desired. i 18150 Tabasco Sauce STIR YEAST AND SUGAR into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put flour, milk powder, oil and egg or egg whites into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. If mixing by hand, put ingredients in large bowl. Mix well. Make well in center, pour in yeast mixture and work into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil a baking sheet. Punch dough down and shape into smooth ball. Place smooth side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 40-50 minutes. Preheat oven to 375F. Fifteen minutes before baking, put rack in center of oven; dust dough top lightly with flour. Make a decorative slash across the top. Bake until bread is well browned and sounds hollow when rapped on bottom, about 30-35 minutes. Immediately remove from pan and cool on rack. Makes 1 Loaf .00ts g 18151 Chopped onion 1.00c h 18151 Shopped celery 1.00c i 18151 Clove garlic, crushed and 1.00 j 1 Layer first 5 ingredients in a glass bowl in order of listing. Spread on mayonnaise. Sprinkle on sugar or honey, then cheese, then bacon. Cover with foil and refrigerate overnight. Toss lightly just before serving. l 18151 Envelopes (2 oz each) 2.00 m 18151 -chicken noodle soup mix 0.00 n Drain the three kinds of beans and place them in a bowl. Add all ingredients EXCEPT the onion. Mix well and chill several hours. Add 1/2 cup onion before serving. r, drain, and immerse them in cold water until required. ) Wash and finely shred the white part of the leeks. Finely shred the carrots, peppers, scallions and chili. In a small bowl, combine the eggs with the sesame oil and salt. Heat a wok or large pan over a high heat and add the oil. When almost smoking, add the carrots, leeks ts o 2 1/2 cups unsifted flour 1. Mix 3/4 cup of the flour, sugar, salt, and undissolved yeast. Heat milk, water and margarine to 120-130 F. (I use my temp. probe of my microwave for this. It works great!) 3. Gradually add milk mixture to dry mixture and beat 2 min. at medium speed of mixer. Add 1/4 cup flour. Beat at high speed 2 minutes. Stir in enough additional flour to make soft dough. On floured board knead 2 to 3 minutes. (I use dough hook on mixer. Works very well) 5. Divide dough into 8-12 equal pieces. Shape into balls. Place in an 8-inch round pan. Pour a 1-inch depth of boiling water into large pan on bottom rack of cold oven. Set rolls on rack above water. Cover. Close oven door; let rise 30 minutes . Remove the cover! Remove pan of water! 8. Turn oven on to 375 F. Bake 20-25 minutes or til rolls are light golden in color. Remove from pan to cool. Serve Warm. Recipe in Fleischmann's advertisement in about 1982-1983. 000002 ea CHOCOLATE ICING 1/2 c butter CAKE: Cream butter until fluffy. Add sugar and cream well. Add eggs one at a time. Beat well. Sift flour, baking powder and salt together. Add alternating with milk ending with flour. Beat on low speed. Add vanilla. Pour into greased, floured pans. Makes three layers. Bake at 350 for 30 minutes. Test for doneness. CHOCOLATE ICING: Melt butter and chocolate in double boiler. Remove from heat. Blend sugar, egg, salt and vanilla into chocolate mixture. Beat until icing is creamy. Double for threelayers. add to pot and continue cooking for 1 1/2 hrs. If mixture is thick add beer to thin. Let cool for 5 minutes before serving. This tastes better each time you heat it. 000008 7335 Potatoes,Idaho,medium-size 3.00 000001 7335 Water 0.00 Cut chicken *(these are 1/2 breasts, as you buy them in the market) into 1 1/2 inch cubes. Lightly toss with cornstarch in bag to coat. Heat oil in skillet or wok; stir-fry chicken and garlic until lightly browned. Add soy sauce, vinegar, sugar and water. Cover and cook 3 minutes or until chicken is cooked through. Add green onions and cayenne; cook uncovered about 2 minutes longer. 221 calories per serving. hot, sprinkled with cheese. Makes 1 gallon or about 16 1-cup servings. Posted by S Heat oven to 400-degrees F. spray 15X10X1-inch baking pan with no stick cooking spray. Dip chicken in margarine; coat with combined remaining ingredients. Place in prepared pan. Bake 20 to 25 minutes or until tender. Makes 6 servings. SPICY: sutstitute 1/8 to 1/4 teaspoon gorund red pepper fro black pepper. Prep time 5 minutes Cooking time 25 minutes 000009 7335 Carrot,shredded 0.25c Preheat oven to 350 degrees. Grease and flour three 9" round baking pans. Mix together flour, baking powder, cinnamon, sugar, baking soda and salt in large mixing bowl. Set aside. Assemble electric blender. Put 1/2 cup walnuts in blender container. Cover and process two cycles at grind. Add to dry ingredients. Put oil, pineapple and carrot pieces into blender container. Cover and process five cycles at grind until carrots are finely chopped. Pour into bowl with dry ingredients. Add eggs and coconut Mix with electric mixer at medium low speed until ingredients are moistened. Increase speed to medium and continue to mix one minute. Pour into prepared pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool for 10 minutes, remove from pan and cool on wire rack. When cool, frost top of each layer with Cream Cheese Frosting. Place layers on top of one another. Assemble blender. Add 3/4 cup walnuts to blender container. Cover and process 2 cycles at grind. Set aside. Heat apricot jam in small saucepan over medium heat until melted. Brush sides of cake with melted jam. Sprinkle sides with choppedwalnuts. Large green pepper, seeded 1.00 1763 & chopped 0.00 1763 Onion, chopped 1.00 Cook the maple sirup, cream, and butter for 9 minutes after the boiling point is reached. Remove from heat, add the nut meats and extract and stir for 5 minutes. Pour into buttered pans and when cool, cut into squares. 1763 Clam juice 1.00pt 1763 Dry white wine 1.00c In a 1 1/2 qt. casserole, stir sugar, cocoa, salt, milk and vanilla together until partially blended (it will be too stiff to blend thoroughly). Put butter over top in center of dish. Microwave at high for 2 minutes, or until smooth. If all butter has not melted in cooking, it will as mixture is stirred. Blend in nuts. Pour into a lightly-buttered 8x4x3" dish. Chill 1 hour in refrigerator or 20 to 30 minutes in freezer. Cut into squares. Makes about 36 squares. 1.00cn "A layered salad, such as this avocado-topped chicken salad, can simplify your busy life. Make it the night before, and the next day you can come home to dinner waiting in the fridge. " sounds good to me! ;-) Place lettuce in the bottom of a large salad bowl. Layer in the following order: cheese, beans, chicken or turkey, tomatoes, jicama, and, if desired, olives. Spread Avocado Dressing evenly over the top of the salad, sealing to the edge of the bowl. Cover tightly with plastic wrap. Chill for 4 to 24 hours. Before serving, sprinkle with the crushed tortilla chips. Makes 4 servings. 4.00 1764 Tamarind pulp 3.00ts 1764 Boiling water 0.75c 1764 Chopped onions 2.00 Cut sour oranges and grapefruit in half and remove the seeds. Cut the pulp and rind in slices. Measure. Add 3 times as much water as fruit. Let the mixture stand. 2 nd day: Boil the mixture for 20 minutes at a hard boil. Set aside for the next day. 3 rd day: Measure the mixture and measure an equal amount of sugar. Boil the fruit for 20 minutes, and add sugar all at once. Stir. Boil 35 min. or until a little jells on a cold saucer. Seal with paraffin while hot. Mix all base ingredients thoroughly. Roll out to about 1/8" thickness. Roll out puff pastry to 1/4" thickness. Saute the beef. Dissolve the stock cube in the water, add to beef. Season to taste. Sprinkle with flour and cook till flour is browned and incorporated well. Adjust seasoning and coloring to taste. Make pies by putting scoops of about 1/4 cup on the base crust. Egg glaze around the filling and top with the puff pastry, using the egg glaze as a "glue" (try not to leave large air pockets). Cut around the filling, creating individual pies. Brush the top with more egg glaze for color and bake at 350 degrees till puffed and browned. Spread 0.00 000004 20743 Paper towels 0.00 000006 20743 Carrot peeler or sharp 0.00 Using a bunt microwave pan, spray with non stick vegetable spray. Melt butter and pour into bunt pan. Spread brown sugar in bottom of pan on butter. Place pineapple slices around on top of brown sugar. Save the juice. Slice the cherries and place in and around the pineapple slices. Mix pineapple juice and one egg in the half of boxed cake mix. Pour over pineapple slices, cherries and brown sugar. Bake in microwave on high for 9 minutes on turn table. If you don't have a turn table, turn 1/4 turn every 3 minutes. 20744 -le,boneless 0.00 b 20744 Crunchy peanut butter 1.00c c 20744 Cilantro; chopped 0.33c d 20744 Salsa 0.75c A bag of bean tricks to help you buy, soak, cook & store dry beans. Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking. All start with a thorough inspection for damaged beans and foreign material, then washing in cold water. The next step, which is highly recommended, is soaking the beans. This not only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility. For maximum improvement of these factors, it is recommended that the soak water be discarded and the beans rinsed and cooked in fresh water. SOAKING TIPS: Hot-soak (preferred) and Quick-soak method. For every pound of dry beans, any variety, add 10 cups of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly. ) Heat to boiling, let boil for 2 to 3 minutes. Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but *preferably* four hours or more. The longer soaking time is recommended to allow a greater amount of the gas-causing properties to dissolve in the water, thus helping the beans to be more easily digested and lessening the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and rinse soaked beans; put into a good- sized kettle. Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt. Boil gently with lid tilted until desired tenderness is reached. Savory Method: Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper. * Simmer beans slowly. Cooking too fast can break skins. * Acid slows down cooking. Add tomatoes, vinegar, etc. last. * Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans when cooking in hard water to shorten cooking time. * At high altitudes, beans take longer to cook. A pressure cooker helps, but follow manufacturer's directions. [Personal note: Tom says 1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to cooking them overnight. Don't put too many beans in the pressure cooker, as they expand: you don't want to plug up the vent hole. ) * Refried beans are made from freshly cooked pinto, pink, red or kidney beans, mashed and cooked in a skillet with bacon drippings, lard, oil, butter or margarine. 0.50c p 18151 Minced parsley 0.50c q 18151 Bay leaf, crumbled 0.50 r Combine chuck through seasonings. Add milk and breadcrumbs. If necessary, add a little additional milk until it just barely keeps together in your hands when you try to pick it up. In small open roasting pan, form into oval. Lay strips of bacon on top. Bake at 450 for approximately 1 hour, or until bacon is crisp. Remove to paper towels to drain before placing on serving platter. 18152 Garlic, minced 4.00cl Preheat oven to 225 degree F. In a small pan, combine fenugreek, cardamom, coriander, cumin and mustard seeds, cloves, and broken cinnamon stick. Bake for 15 minutes, shaking the pan a few times. Let cool. In bowl, combine the toasted spices with the mace, nutmeg, cayenne, tumeric and peppers. Place in a spice mill and grind to a powder. Store in an airtight container. Makes a 1/2 cup of curry powder. 18152 And minced 0.00 Try mixing Vanilla and egg beat until mixed. Add the Buttermilk and the Soda; (I have used 7up) and sift the dry ingredients into this. add the rest of the ingredients, mix well. Put the container into the refrigerator chill over night. Take out and roll small pieces of the dough into long strips, then form them into a figure eight,(like a pretzel) put them back into the Refrigerator for about an hour, when they have raised to approximately what looks to be the right hight. Bake in a 450 deg pre-heated oven for approximately 6 to 8 minutes, ( May vary with the weather so keep an eye on them). But they should be a light brown before you remove them. Refrigeration is one of the keys of "KRINGLA" making. They must be refrigerated in order for them to get the flavor, you could bake them without refrigeration but you lose a lot of the flavor. You can also use. A: OATMEAL. B: RAISINS. C: WHOLE WHEAT. You can fill them with your favorite filling, Cream Cheese, Jelly, ETC. you don't need eggs or yeast. They are not too sweet, and definitely not Boring like a bagel, (Sorry Bagel lovers, VBG). It is a coffee Bread not like Muffins, which are too sweet, and also do not have too many calories. This recipe came from a fella from the town of LOS OSOS CA He is a out of work Carpenter who started baking and selling these wonderful Rolls, He said that this is an original recipe that he got from his grandmother, (Yea for the Grandmas). Ive tried Nuts, and love the cream Cheese one, You could even use Custard Filling, Ive also used Different flavored oils like Pure orange oil, Butterscotch, several Berries types. and they turned out just great. Hope you enjoy them. r 18152 MARINADE --------- 0.00--------- s 18153 Jim Vorheis 0.00 a 18153 Vegetable oil Fat for deep-fat frying Confectioner's sugar Sift together flour, salt and sugar and set aside. Heat water and butter together until butter melts. Add flour combination all at once, and stir rapidly with a wooden spoon until dough leaves sides of pan and forms a lump. Remove from heat and beat in the eggs, one at a time, beating hard after each addition. When dough is no longer slippery-lookin g, stir in vanilla. Scoop up a heaping teaspoon of the dough and, with a second teaspoon, push it off into preheated fat (350 degrees on a deep-fat thermometer or untl a 1-inch cube of bread browns in 60 seconds). When puffed and golden brown, drain on paper towels. Sprinkle with confectioner's sugar and serve hot. Makes several dozen. 53 Packed light brown sugar 0.25c h 18153 Salt 1.00ts i 18153 C Place the rinsed beans in a bowl, add 2 to 3 cups of water and soak overnight. Check the beans occasionally and add water as necessary to keep them moist. Pour the beans and the water in which they were soaked into a heavy saucepan and add 2 to 3 more cups of water. Bring to a boil over medium-high heat, then lower heat and simmer, partially covered, for about 45 minutes, until the beans are cooked but still firm. Check occasionally and add water if necessary. Drain the beans, reserving the cooking liquid. Melt the lard in a heavy skillet over medium heat. Add the beans and lightly fry them in the lard. Set aside. Melt the drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the sausage and the beef with all the spices up through the oregano. Add this meat and spice mixture to the pot with the onion. Break up any lumps with a fork and cook, stirring occasionally, until the meat is very well browned. Add the reserved bean-cooking liquid to the pot. Stir in all the remaining ingredients. Bring to a boil, then lower the heat and cook, uncovered, for 1/2 hour longer. Stir occasionally. Add water only if necessary to maintain the consistency of a chunky soup. Taste when curiosity becomes unbearable and courage is strong. Adjust seasonings. ~ a 18154 Sugar 1.00c ALLSPICE: These small dark, reddish-brown berries are so called because their aroma and flavor resemble a combination of cinnamon, cloves and nutmeg. Use berries whole in marinades; for boiling and pot roasting meats and poultry; in fish dishes, pickles and chutneys. Also available ground and excellent for flavoring soups, sauces and desserts. ANISE: Commonly called asniseed, these small, brown oval seeds have the sweet, pungent flavor of licorice. Also available ground. Use seeds in stews and vegetable dishes, or sprinkle over loaves and rolls before baking. Try ground anise for flavoring fish dishes and pastries for fruit pies. CARAWAY: Small brown, crescent-shaped seeds with a strong liquorice flavor and especially delicious as a flavoring in braised cabbage and sauerkraut recipes, breads (particularly rye), cakes and cheeses. CARDAMOM: Small, triangular-shaped pods containing numerous small black seeds which have a warm, highly aeromatic flavor. You can buy green or black cardamoms although the smaller green type is more widely available. CAYENNE: Orangey-red in color, this ground pepper is extremely hot and pungent. Not to be confused with paprika which, although related, is mild flavored. CHILI POWDER: Made from dried red chilies. This red powder varies in flavor and hotness, from mild to hot. A less fiery type is found in chili seasoning. CINNAMON & CASSIA: Shavings of bark from the cinnamon tree are processed and curled to form cinnamon sticks. Also available in ground form. Spicy, fragrant and sweet, it is used widely in savory and sweet dishes. Cassia (from the dried bark of the cassia tree) is similar to cinnamon, but less delicate in flavor with a slight pungent 'bite'. CLOVES: These dried, unopened flower buds give a warm aroma and pungency to foods, but should be used with care as the flavor can become overpowering. Available in ground form. Cloves are added to soups, sauces, mulled drinks, stewed fruits and apple pies. CORIANDER: Available in seed and ground form. These tiny, pale brown seeds have a mild, spicy flavor with a slight orange peel fragrance. An essential spice in curry dishes, but also extremely good in many cake and cookie recipes. CUMIN: Sold in seed or ground. Cumin has a warm, pungent aromatic flavor and is used extensively in flavor curries and many Middle Eastern and Mexican dishes. Popular in Germany for flavoring sauerkraut and pork dishes. Use ground or whole in meat dishes and stuffed vegetables. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. ave for 15 to 25 seconds per tortilla, depending on your microwaves strength. Or grill 'em on the coals for a few seconds, or in another cast iron skillet for a few seconds. } Cut the beef across the grain into strips about 1/4 inch thick. Reserve all the juices. Put the skillet back on high heat long enough to get hot, then add the meat. It will sizzle. Turn immediately, then put the onions and peppers on top. Pour th FENUGREEK: These small, yellow-brown seeds have a slight bitter flavor which, when added in small quantities, is very good in curries, chutneys and pickles, soups, fish and shellfish dishes. GINGER: Available in many forms. Invaluable for adding to many savory and sweet dishes and for baking gingerbread and brandy snaps. Fresh ginger root looks like a knobby stem. It should be peeled and finely chopped or sliced before use. Dreid ginger root is very hard and light beige in color. To release flavor, "bruise" with a spoon or soak in hot water before using. This dried type is more often used in pickling, jam making and preserving. Also available in ground form, preserved stem ginger and crystallized ginger. MACE & NUTMEG: Both are found on the same plant. The nutmeg is the inner kernel of the fruit. When ripe, the fruit splits open to reveal bright red arils which lie around the shell of the nutmeg - and once dried are known as mace blades. The flavor of both spices is very similar - warm, sweet and aromatic, although nutmeg is more delicate than mace. Both spices are also sold ground. Use with vegetables; sprinkled over egg dishes, milk puddings and custards; eggnogs and mulled drinks; or use as a flavoring in desserts. PAPRIKA: Comes from a variety of pepper (capsicum) and although similar in color to cayenne, this bright red powder has a mild flavor. PEPPER: White pepper comes from ripened berries with the outer husks removed. Black pepper comes from unripened berries dried until dark greenish-black in color. Black pepper is more subtle than white. Use white or black peppercorns in marinades and pickling, or freshly ground as a seasoning. Both are available ground. Green peppercorns are also unripe berries with a mild, light flavor. They are canned in brine or pickled, or freeze-dried in jars. They add a pleasant, light peppery flavor to sauces, pates and salad dressings. Drain those packed in liquid and use either whole or mash them lightly before using. Dry green peppercorns should be lightly crushed before using to help release flavor, unless otherwise stated in a recipe. POPPY SEEDS: These tiny, slate-blue seeds add a nutty flavor to both sweet and savory dishes. Sprinkle over desserts and breads. SAFFRON: This pice comes from the stigmas of a species of crocus. It has a distinctive flavor and gives a rich yellow coloring to dishes, however, it is also the most expensive spice to buy. Available in small packets or jars (either powdered or in strands - the strands being far superior in flavor). This spice is a must for an authentic paella or Cornish Saffron Cake. Also an extremely good flavoring for soups, fish and chicken dishes. SESAME SEEDS: High in protein and mineral oil content, sesame seeds have a crisp texture and sweet, nutty flavor which combines well in curries and with chicken, pork and fish dishes. Use also to sprinkle over breads, cookies and pastries before baking. STAR ANISE: This dried, star-shaped seed head has a pungent, aromatic smell, rather similar to fennel. Use very sparingly in stir-fry dishes. Also good with fish and poultry. TURMERIC: Closely related to ginger, it is an aromatic root which is dried and ground to produce a bright, orange-yellow powder. It has a rich, warm, distinctive smell, a delicate, aromatic flavor and helps give dishes an attractive yellow coloring. Use in curries, fish and shellfish dishes, rice pilafs and lentil mixtures. It is also a necessary ingredient in mustard pickles and piccalilli. All spices should be stored in small airtight jars in a cool, dark place, as heat, moisture and sunlight reduce their flavor. -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 18147 Singapore Stir-Fried Rice Stick Noodles Ethnic 29012 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 18148 Singapore-Style Rice Noodles Combine mango, orange juice & sweetener in food processor. Blend for 1 1/2 minutes. Pour milk into processor & process till it has expanded & become frothy. Add the mango puree. Process for about 1 minute. Pour into chilled glasses. Garnish with the rose petals if so desired. Serve immediately. Beef 29018 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 - Place cabbage, carrots & pineapple into a large bowl. Mix the dressing by whisking all the ingredients together till creamy or by drizzling the oil into the juices while in a blender. Thoroughly blend the dressing & the vegetables. Refrigerate or serve immediately. 00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18151 Six-Bean Soup 29021 * Mix equal parts of flour, cracker meal and masa harina to achieve 1-1/4 pounds total. ~------------------------------------------------------------------------- Brown meat with onions and seasonings. Add water and tomato juice and simmer 2-1/2 hours with cover. Thicken with flour, cracker meal and masa harina mix to desired thickness. Boiled pinto beans are usually served on the side. Typed by Syd Bigger. 0 mea 18153 Skiers' Sweet And Sour Stew Crockpo baked (no oil) tortilla chips Boil broth and pickling spice in heavy large saucepan ten minutes. Strain and return liquid to saucepan. Add chicken, onion, vinegar, garlic, oil and cumin to pan. Simmer over very low heat until chicken is just cooked through, about ten minutes. Transfer chicken and onions to shallow dish. Top with bell peppers and minced chilli. Boil cooking liquid until reduced to 2/3 c, about ten minutes. Pour liquid over chicken and let cool 30 minutes. Add cilantro to chicken mixture. Cover and refrigerate until well chilled, turning chicken occasionally, about 4 hours (can be prepared one day ahead). Slice chicken and transfer to plates. Top with marinated vegetables and some of the juices. Pass tortilla chips to use as "pushers. " 130 calories per serving, 4 g fat, 72 mg sodium, 44 mg cholesterol. 29030 8 Combine tomato sauce, water and chili powder in a medium sized saucepan. Bring to a full boil. Stir in rice. Cover, remove from heat and let stand for 10 minutes. Sprinkle with tortilla chips and cheese. Serve with shredded lettuce and sour cream if desired. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 18158 Skillet Upside Down Cake Pies * divided in 3/4 cup portions This is an easy yet elegant butter-pecan cookie shaped to resemble an acorn and dipped in melted chocolate chips and chopped pecans. Preheat oven to 375 In a large bowl, beat together butter, brown sugar, 3/4 cup chopped pecans and vanilla on medium speed until well blended. Add flour and baking powder and mix well, using low speed. Shape dough into 1-inch balls. Slightly flatten by pressing balls onto ungreased cookie sheets; pinch tops to point to resemble acorns. Bake for 10-12 minutes at 375 Remove from oven and cool on wire racks. In top of a double boiler over simmering water, melt chocolate chips, stirring until smooth. Remove from heat; keep double boiler over water. Dip large ends of cooled cookies into melted chocolate, then roll in chopped pecans. Cool to set chocolate. Yield: 3 dozen. 0.00 i 10680 Parsley Leaves, freshly 2.00t This spicy marinade owes its unusual flavor to the chipotle, a smoked jalapeno chile. Chipotles are usually sold canned in tomato paste. Look for them at Mexican and Latin American markets. Adobo marinade goes particularly well with pork. Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 1/2 to 2 pounds meat or chicken. Cook and stir onion and green pepper in oil in 3-quart saucepan until onion is tender. Add tomato and spinach. Cover and simmer until spinach is tender, about 5 minutes. Stir in salt, pepper and peanut butter. Heat just until hot. Add onion and garlic to skillet; cook till tender but not brown. Remove skillet from heat. Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric. Bring to boiling. Reduce heat. Simmer, covered, about 15 minutes. Coarsely chop stewed to Cook and stir onion in oil in 10-inch skillet over medium heat until tender. Stir in remaining ingredients. Heat to boiling. Reduce heat. Cover and simmer 10 minutes. Simmer, uncovered, stirring occasionally, until vegetables are tender, about 5 minutes longer. Makes 6 to 8 servings VING: calories - 297, fat - 6 g. , cholesterol - 50 mg. , protein - 24 g. , carbohydrate - 36 g. , fiber - 2 g. , sodium - 642 mg. (To further lower sodium content, use low-sodium chicken broth, no salt add sour cream, plain yogurt, or creme fraiche Puree tomatoes in a food processor or food mill, then press through a sieve to remove seeds. In a large mixing bowl, beat the pureed tomatoes, tomato paste, buttermilk, and oil. Toss pureed avocado with 1 tablespoon lemon juice to hold the color. Add the avocado, remaining lemon juice, and parsley to the tomato mixture; stir to mix well. Season to taste with salt and pepper, and a generous number of drops of hot pepper sauce. Refrigerate several hours before serving. At serving time, taste soup for seasonings. Ladle into individual bowl and have guest garnish their portions with cucumber and sour cream. Pass hot pepper sauce around to add more piquancy. y arrange scabs on jam and eat. Serves 1 wounded worshiper. Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part of a sterile, non-medicated, bandage and apply it to the clean, dry appendage of your choice. Then tell your intended victim that you're so hungry you could ea The light and moist cupcakes have a delicate cinnamon-scented chocolate glaze that's spread over them while they are still warm. Position a rack in the center of the oven and preheat to 375 degrees F. Line twelve 2 1/2-inch muffin cups with paper liners. Place cocoa in a small bowl and stir in 1/2 cup very hot tap water to dissolve. In a large bowl combine the melted butter and sugar; beat with an electric mixer until blended. Add the egg and beat until light, 1 to 2 minutes. Add the cocoa mixture and beat until smooth. In a small bowl stir together the sour cream and baking soda. Stir this mixture into the butter-sugar mixture. Add the flour and vanilla; beat quickly, just until evenly blended. With a spoon stir in the coconut. Spoon the batter into the muffin cups, dividing it evenly among them; they will be about three-quarters full. Bake about 20 minutes, until the tops spring back when lightly touched and a toothpick inserted in the center comes out clean. Remove the tea cakes from the pan and cool slightly on a rack while you prepare the glaze. Spread about 2 teaspoons of the chocolate glaze on each of the warm tea cakes and let cool thoroughly. Chocolate Glaze: Makes 1/2 cup Drizzle this simple and tasty glaze over the afternoon tea cakes or over any cake that's been frosted with seven-minute caramel frosting. In a small saucepan combine the butter with 2 tablespoons water. Place over low heat, add the chocolate, and stir until the chocolate melts and the mixture thickens slightly; remove from the heat. In a small bowl combine the confectioner's sugar and cinnamon; stir in the chocolate mixture and the vanilla to make a smooth glaze. 000005 5504 Skor Toffee Candy Bars; 5 6.25oz 000006 5504 Bars (English Toffee Can 0.00 000007 5504 Be Used) Put the ingredients in large bowl. Mash, squeeze, knead, etc until it is completely blended. Form into small balls about 1 to 1 1/2 inches in size. Place on an ungreased cookie sheet. Butter the bottom of a small glass and dip into white sugar, then pound the cookies flat. Bake at 350 degrees for about 10 to 12 minutes. This is a good recipe to use when you need to get rid of some agressions because the dough is too heavy for most mixers. So you have to use your hands and beat it!! You can also use peanut butter or butterscotch chips or a mixture of them. 5505 Teaspoons vanilla extract 2.00 5505 Teaspoon lemon extract 1.00 5505 All-purpose flour 6.00c 5505 Place water and part of the sugar in a pan and bring to a boil. Mix chopped coconut and tapioca starch together and form into small balls. Slowly add these to the boiling water adding more sugar according to taste. Allow to boil another 15 to 20 minutes. Ladle into small cups. 1.00 5506 Water 0.00 This isn't cream of garlic soup, but it has a creamy texture. I've done this one and it's great. As Julia says, "Because the garlic is boiled, its after-effects are at a minimum, and its flavor becomes exquisite, aromatic and almot undefinable. " From Julia Child's "Mastering the Art of French Cooking, Vol. I": Drop garlic cloves in boiling water and boil for 30 seconds. Drain, run cold water over them and peel. Place the garlic and the rest of the ingredients in a 3-quart saucepan and boil slowly for 30 minutes. Correct seasoning. 3 egg yolks 3 to 4 T. olive oil Beat the egg yolks with a wire whip in a soup tureen for a minute or until they are thick and sticky. Drop by drop beat in the olive oil for making a mayonnaise. Rounds of hard-toasted French bread 1 cup of grated Swiss or Parmesan cheese Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. 9190 Onions 1.00lb 9190 Thyme 1.00pn 9190 Clove 0.00 9190 Salt and pepper 0.00 Remove crust from bread- preferrably Italian white bread. In a small bowl, combine bread and milk. Let soak 5 minutes. Squeeze the bread with your hands to get rid of any excess liquid. Place bread, garlic, egg yolks, and lemon juice in blender or food processor fitted with a steel blade. Process 10 seconds, or until completely smooth. With machine running, slowly drizzle in oil until thickened. Season with salt and pepper to taste. VARIATION: Rouille Add 1 peeled, seeded, roasted red pepper to Aioli recipe. Combine in blender or food processor with bread, garlic, egg yolks, and lemon juice. Follow the rest of the Aioli recipe. VARIATION: Skordalia Add 1/2 cup finely ground blanched almonds and 2 tbsp chopped parsley to one Aioli recipe. At a true Provencal feast, Aioli is served with mounds of boiled vegetables ~ leeks, cauliflower, green beans - boiled eggs, poached flaky salt-cod, and crusty French bread. Or the dip may accompany sea snails or bourride - a Provencal fish stew. s Spoon some of the aioli sauce into the center of each artichoke. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers. Makes 12 servings ======================================================================= AIOLI SAUCE 8-10 garlic cloves, peeled 2 egg yolks, room temp salt and freshly ground pepper juice of 1 lemon 1 t Dijon mustard 1 1/2 c oil (half olive, half peanut) at room temp 1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Con- tinue the blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use. 4.00ts 9192 Salt 1.00tb 9192 Medium Bay leaves 5.00 9192 Ground allspice Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Regular tofu, frozen, thawed 1.50lb a 18164 -and squee Sift together cornmeal, baking powder, soda, sugar, and salt; stir in buttermilk and egg, mixing well. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. d 18164 Green peppers, seeded and 2.00md e 18164 Soak raisins and currants in 1 cup wine overnight. Remove starter from refrigerator and set, tightly covered, in warm place overnight. It should be in at least a two cup container as it will just about double its volume overnight. In the morning, cream butter with sugar and beat in eggs and lemon rind. Drain wine from raisins into creamed mixture. Stir in starter and 3 cups of the flour sifted with the soda, salt and spices. Sprinkle the remaining 1 cup of flour over the fruit and nuts in a large bowl. Toss and shake until well-coated. Add to batter and mix thoroughly. Turn into loaf pans which have been generously buttered. Let stand in warm place for 30 minutes. Bake in oven preheated to 300 with a pan of water on floor of oven and rack as near as possible in middle of oven. Bake about 2-1/2 hours for medium-sized loaves watching carefully to see that they do not brown to quickly. Test with toothpick. Remove from oven, turn pans on sides and allow to set for a few minutes before taking from pans. When cold drip 2 tbsp. of wine over each cake. As soon as it is absorbed, wrap tightly in cellophane freezer paper and store in refrigerator or freezer. They improve with age. 2.00tb o 18164 Oil 3.00tb p 18165 Onion, chopped 1.00sm In a souce pan, heat and melt the Butter, stir in Cream and add the Parmesan Cheese. Stir and heat until hot or becomes thick. Do Not Boil. After the Pasta is cooked, return it to a warm pan and mix with the Alfredo Sauce. Toss until well coated. Add more Parmesan if the sauce is to thin or more Cream it the sauce is to thick. You may add in, Seafood, Chicken or other favorite foods to accent your Pasta. Don't forget the Italian Wine and, Next pg. Garlic Bread. Good Eating. The Captain: e 18165 Parsley 0.50tb f 18165 Tofu, crumbled 0.50lb g 18165 Tamari 2.00ts h 18165 Tomato sauce 3.00tb Heat oil in saucepan or skillet. Add onion;cook until soft. Crumble in the beef. Stir and fry until meat loses red color. Sprinkle with salt and pepper. Pour in tomato sauce and water;bring to boil. Break spaghetti;sprinkle in a little at a time,stirring into sauce and keeping it separated. Cover tightly. Simmer 20 to 30 minutes. Stir toward end of cooking time. Serve with cheese. Makes 3 to 4 servings. 18166 Celery Seed 0.25ts Combine all ingredients, except cucumbers, in a pan and bring to a boil. Then prick the cucumbers with a fork and add to pickling solution. Put in jars and seal. Let stand for 3 weeks before eating. 0000018153 0000018153 0000018153 0000018154 0000018154 0000018154 0000018154 0000018154 0000018154 0000018154 0000018154 0000018154 0000018155 0000018155 0000018155 0000018155 PREHEAT OVEN TO 350F. In a small, heavy-bottomed pan, melt chocolate and shortening, stirring over low heat until smooth and melted. Remove from heat and stir in vanilla. In large bowl, combine flour, sugar, baking powder, baking soda and salt. Add chocolate mixture, milk and eggs, beating until smooth. Spread mixture in two greased and floured 9-inch round cake pans. Bake for 30-to-35 minutes or until toothpick inserted in center of cake comes out clean. Cool in pans 5 minutes before turning out onto wire rack. 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018157 0000018158 0000018158 0000018158 0000018158 0000018159 0000018159 0000018159 Combine first 9 ingredients; shape into two 7 1/2x4" loaves. Place on a lightly greased rack of a broiler pan; bake at 350 deg for 40 min. Combine 1/2 c catsup, 1 T horseradish & remaining ingredients; spoon over meatloaf & bake an additional 5 min. Yields 2 loaves. NOTE May freeze the second loaf. 0000018161 0000018161 0000018161 0000018162 0000018162 0000018162 0000018162 0000018162 0000018162 0000018162 Preheat oven to 35'F. Cream brown and white sugars with butter until very light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in mashed bananas. Sift flour with baking powder and salt. Mix milk and vanilla together. Add each to first mixture alternately. Stir in the pecans. Pour into a 10" well-greased tube pan. Bake in preheated oven for 1-1/2 hours, or until firm. Place upside down on a cake rack; when cool, invert and turn out onto rack. peppers Alligators. Discard head, feet and tail. Wash and cut into individual portions. (so how much do 3 adult alligators weigh anyway?) Borrow, beg or steal huge cooking pot. Use medium heat for oil and garlic. Add alligator portions, turning often. Add tomatoes, bring to boil, simmer, add salt, pepper, red pepper, oregano, bay leaves, and parsley. Cover and simmer for 2 1/2 hours. Last 30 minutes add onions, peppers, zucchini. Last 5 min. add sliced olives. Serve with salad topped with favorite Italian dressing and crisp bread. "New Orleans Cooks The Italian Way" Locovozzi & Mollicone (note: this is a real recipe and there is a whole Italian area of New Orleans which as you can see is spicy like cajun, but truely Italian. I have though of ways to make this with some other meat, because we just don't have alligators in Milwaukee! Maybe buffalo?) 0000018167 0000018167 0000018168 0000018168 0000018168 0000018168 0000018168 Place each chicken breast filet between two pieces of plastic wrap. Pound with meat mallet to 1/4" thickness. Coat chicken with flour. Sprinkle with salt and black pepper. Dip one side into egg and press with almonds. Melt butter in a large skillet. Add chicken, almond side down. Cook on medium high heat for 3 to 5 minutes or until almonds are toasted. Turn breasts. Lower heat to medium low and cook for 10 to 12 minutes more or until chicken is no longer pink in center. Serve with Orange Sauce. Makes 4 servings. ORANGE SAUCE Combine brown sugar and cornstarch in a saucepan. Add juice, butter and rind. Cook on medium heat,stirring constantly, until thickened. Makes 2/3 cup sauce. occoli, thawed 0.00 000012 7348 Diced process American 0.50c 000013 7348 cheese 0.00 Sift flour once, measure, add baking powder and salt, and sift together three times. Cream butter thoroughly. add sugar gradually, and cream together until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Add nuts and raisins and beat well. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add vanilla. Bake in two greased 9-inch layer pans in moderate oven (375 degrees F. ) 25 minutes, or until done. Spread Boiled Frosting (see recipe) between layers and on top and sides of cake. Decorate top of cake with wreath of holly, using pieces of maraschino cherries or red cinnamon candies for berries, and slices of angelica or citron for leaves and stems. Or decorate with poinsettias made of candied cherries. Slice cherries in rings, cut rings in half, and arrange to form petals of poinsettias. If desired, Lemon Butter Frosting (see recipe ) may be used. to a boil. Reduce heat and simmer 10 minutes, stirring occasiona Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. SUGGESTIONS FOR HERBS --------- 0.00--------- 7349 Parsley 0.00 7349 Coriander 0.00 7349 Chives FOR THE PASTRY: Combine pastry ingredients by hand or in a food processor to form a soft dough. Do not overmix. Chill for 30 minutes. Roll out and line an 11-or-12-inch pie or tart pan. Prick the base and chill for 15-to-20 minutes. Preheat oven to 375F. FOR THE FILLING: Heat 1/3 of the butter in a saute pan, add the chopped almonds and saute over medium heat until browned. Cool. Melt the remaining butter in a small saucepan. Cool. Mix the ground almonds and sugar in a bowl and add the eggs one by one, beating after each addition until the mixture is light and thick. Sift the potato or corn starch with the baking powder and salt and fold into the almond mixture. Fold in the melted butter. Do not overmix. Pour the mixture into the tart shell and bake for 10-12 minutes or until the batter begins to set. Quickly scatter the chopped almonds over the top in one even layer. Return the tart to the oven and continue baking for 17-to-20 minutes or until the pastry is brown and the filling is firm. e one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingr The grated orange rind gives these wings a citrus flavour zing. Toss wings in flour. Shake off excess flour. In a bowl combine egg and milk. Set aside. In a bowl combine almonds bread crumbs salt and orange rind. Set aside. Dip chicken into egg mixture then in almond mixture refrigerate coated chickern for 1/2 hour. In a microwave safe bowl combine plum sauce, orange juice and cornstarch. Cook over high heat for one minute until sauce thickens and boils. Set aside. Heat oil in frypan or wok to 375F. Deep fry chicken for 10 to 15 minutes or until golden brown. Drain on paper towel. Serve with Plum Orange Sauce. Serves 2 to 4. Calgary Co-op advertising flyer Nov. 18-24, 1991 6431 Tomato, finely chopped 1.50c 6431 Cilantro, ground 1.50ts 6431 Cumin, ground In a medium saucepan over medium heat, heat cream until bubbles start to form around edges of pan. In large saucepan, whisk together egg yolks, granulated sugar and cocoa. Slowly add hot cream to yolk mixture, whisking constantly. Place over medium heat and cook, stirring constantly, 5 to 7 minutes, or until mixture thickens. Temperature should be approximately 175-180 degrees F on a candy thermometer. Do not boil. Remove from heat and add bittersweet chocolate; stir to blend. Divide mixture evenly among 8 ovenproof 1/2 cup custard or souffle dishes. Sprinkle almonds over tops, dividing evenly. Cover and refrigerate 6 hours or overnight. One hour before serving, place all dishes in freezer. Just before serving, preheat broiler. Sprinkle top of each creme brulee with 2 teaspoons brown sugar. Place dishes under broiler 5 to 6 inches from heat and broil 1-1/2 to 2 minutes, just to carmelize sugar. Watch carefully, since brown sugar burns easily. Serve immediately. Any leftover creme brulee should be refrigerated and eaten within a day. Hope you like it. 6432 Breast halves 0.00 6432 Campbell's Golden Corn Soup 1.00cn 6432 Milk 0.50c Mix the almond paste, coffee liqueur and coffee powder until smooth. Spread 1/2 tsp of the mixture on the flat side of a walnut half and top with another walnut half, forming a sandwich. Rep,eat with the remaining almond paste and walnuts. Line a large baking sheet with wax paper. Dip one end of the walnut in the melted chocolate and set on the baking sheet. Repeats with the remaining filled walnuts walnuts and chocolate. Refrigerate until the chocolate is set, about 30 minutes. Cover with plastic wrap and store in refrigeration. 0.75c 000002 6433 Tomato sauce 1.00c 000003 6433 Prepared mustard 2.00tb 000004 6433 Worchestershire sauce 1.00tb Wash strawberries, but do not hull. Pat them dry, then chill. Combine the pudding mix and remaining ingredients in a large mixing bowl; beat at low speed with an electric mixer until blended. Beat at high speed until soft peaks form (about eight minutes). Serve with strawberries. Bell pepper,chopped 1.00 6434 Onion,chopped 1.00 Servings: 1 Cream butter until it is soft. Add almond paste a little at a time, alternating with milk. Stir in sugar and ground nuts. Cook over medium heat, stirring constantly until cream thickens. Stir a few tablespoons of hot, thickened cream into egg yolks. Then pour egg-yolk mixture into remaining cream, stirring briskly. Return to low heat. Continue to cook and stir until cream thickens a little more, being careful not to let it boil. When mixture is cool, add vanilla. Heat oven to 350'. Mix 1 1/2 cups wafer crumbs and the chopped almonds; stir in melted butter. Press crumb mixture firmly and evenly against bottom and side of 9-inch pie plate. Bake 10 minutes; cool. Mix gelatin, 1/4 cup sugar, the flour and salt in 2-quart saucepan. Beat egg yolks, milk and 1/2 cup wine with rotary beater; stir into gelatin mixture. Heat to boiling over low heat, stirring constantly. Chill in bowl of ice water, stirring occasionally, until mixture is at room temperature, 3 to 5 minutes. Mix 2 tablespoons wine and 1 cup wafer crumbs; stir into cooled mixture. Beat 1 cup cream in chilled small mixer bowl until stiff. Fold into gelatin-crumb mixture. Spoon into crumb crust. Refrigerate until firm, at least 3 1/2 hours. Beat 1 cup cream and 3 tablespoons sugar in chilled small mixer bowl until stiff; spread on filling. Garnish with almonds. Refrigerate before serving. d 18170 -Recipes for Sandwich Maker 0.00 Almond Cream Filling Chocolate Glaze (About 3 hours before serving) In 2 quart saucepan over medium heat, heat water, butter or margarine,and salt until butter melts and mixture boils. Remove saucepan from heat. With wooden spoon, vigorously stir in flour all at once until mixture forms a ball and leaves side of saucepan. Add eggs to flour mixture, one at a time, beating WELL after each egg is added, until mixture is smooth and satiny. Cool mixture slightly. Preheat oven for 400F. Lightly grease and flour large cookie sheet. Using 7 inch plate as guide, trace a circle in flour on cookie sheet. Drop batter by heaping tablespoons into ten mounds, inside circle, to form a ring. Bake ring 40 minutes or until golden. Turn off oven; let ring remain in oven 15 minutes. Remove ring from oven; cool on wire rack. When ring is cool, with long serrated knife, slice horizontally in half. Prepare Almond Cream Filling; spoon into bottom of ring. Replace top of ring. Refrigerate. Prepare Chocolate Glaze. Spoon glaze over top of ring. Makes 10 servings. ALMOND CREAM FILLING; Prepare one 3-1/2 to 3-3/4 ounce package vanilla flavored instant pudding and pie filling as label directs but use only 1-1/4 cups milk. Fold in 1 cup heavy or whipping cream, whipped, and 1 tsp almond extract. CHOCOLATE GLAZE; In double boiler over hot, not boiling, water (or in heavy 1 quart saucepan over low heat), heat 1/2 cup semisweet chocolate pieces with 1 tbsp butter or margarin, 1-1/2 tsp milk, and 1-1/2 tsp light corn syrup until smooth, stirring occasionally. ***NOTE*** I tried it this way the first time and it was pretty good. I found it just as easy to make the cream puffs seperately and then just fill then with a mixture of Instant Chocolate Pudding mixed with Dream Whip (makes a chocolate mousse. kinda. ) They are just as nice with this quick and easy adaptation as the original recipe. 2.00tb f 18171 Coconut; mixed with Heat cream until tiny bubbles form on the edge of pan. In another pan beat egg yolks and sugar until blended. Slowly stir in cream. Cook over med-low heat until it coats back of spoon well, about 15 minutes. do not boil. Stir in almond extract. Refrigerate at least 6 hours. i 18171 -PLUS 0.00 j 18171 Chocolat DIRECTIONS: Toast the sliced or slivered almonds on a cookie sheet at 350-F for 8 minutes or until lightly browned. Increas oven temperature to 400-F. Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Add the sugar. Remove from the heat and add the egg yolks one at a time. Add the ground almonds and almond extract. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the almond mixture into the egg whites. Spoon into a prepared 4 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 20 minutes. Sprinkle the baked souffle with the toasted almonds. Serve with whipped cream. Skordalia (garlic Potato) Skyline Chili Slab O Scabs Slice And Bake Oatmeal Cookies Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Beat together butter and sugar until very light and fluffy. Blend in extracts. Mix in flour and almonds. Using about 1 T of dough for each, shape into logs and bend into crecents. Place on greased cookie sheet. Bake 12 to 15 minutes at 350 degrees F until light brown. While warm, roll crecents in confectioners' sugar. Cool on racks and store in a tightly sealed container. Makes 3 dozen cookies. Sloppy Franks Heat oven to 325 degrees F. Beat margarine and almond extract until fluffy. Gradually beat in sugar. Add combined flour and salt, mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Heat oven to 325 degress F. Beat butter and almond extract till fluffy;gradually beat in sugar. Add combined flour and salt;mix well. Stir in oats and almonds. Shape to form crescents. Place on ungreased cookie sheet. Bake 15-18 minutes or until light golden brown. Sift powdered sugar over warm crescents. laya Bswn00a Sm Muffins/biscuits Sm Cake Pockets Flour Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving. This is from The Settlement Cookbook. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Sift sugar. Combine ingredients. Beat until smooth. Grace Viall Gray, Glen Ellyn, IL. Sm Stir Fry Vegetable Pockets Sm Whacky Cakes Sm-Cake Pockets..cppp71b Smackin Cracklin Cornbread Small Brunch Oven Omelet Small Coffee Cakes (kleina Kaffee Kuchen) Preheat oven to 400F. Roll out pie pastry and place in 9 inch pie pan. In large bowl, combine pie filling, cinnamon, salt and lemon juice. Mix lightly. Spoon into crust-lined pie pan. Bake 20 minutes. Meanwhile, combine all topping ingredients in medium bowl and mix until blended. Remove pie from oven after 20 minutes, spread topping evenly over surface, and return pie to oven. Bake an additional 15 to 30 minutes, or until crust and topping are golden brown. Pumpkin Seed Sal DIRECTIONS: Mix first 4 ingredients in heavy saucepan. Cook, stirring, until sugar is dissolved. Cook, without stirring, until a small amount of the mixture dropped in cold water forms a hard ball (250-F). Beat egg whites until stiff, but not dry, in large bowl of electric mixer. Gradually beat in about one fourth (not more) of the syrup, and continue beating until mixture holds its shape. Cook remaining syrup until a small amount of mixture separates into hard and brittle threads when dropped in cold water (300-F). Gradually beat into first mixture, and continue beating until the mixture begins to hold its shape. Add flavoring and food coloring to tint a delicate shade. Beat in butter; continue beating until very thick and satiny. Stir in nuts and cherries. Press into a buttered 8x8x2" pan, smoothing top. Let stand until firm. Turn out of pan, and cut in 1 1/2" by 1" pieces. Wrap each piece individually in waxed paper. For best flavor, store several days in a cool place before serving. Mix sugar, cornstarch and salt in 2 quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and boils. Boil and stir 1 min. Stir at least half of the hot mixture gradually into the slightly beaten egg then stir back into hot mixture in saucepan. Boil and stir 1 minute longer. Remove from heat. Stir in margarine and flavoring. Add a bit of yellow food coloring or choose colored dessert dishes and decorate with a piece of cherry or red jam. Refrigerate. 240 cal per serving. Protein 5 grams, carbohydrate 26, fat 13. VANILLA - use 2 tsp vanilla instead of almond flavor BUTTERSCOTCH - Sub. 2/3 c brown sugar for white sugar and decrease vanilla to 1 tsp CHOCOLATE - Use 1/2 c sugar and mix in 1/3 cocoa into the sugar. Omit margarine. _^[Y] Place almonds in food processor workbowl fitted with steel blade or in blender container; cover and process until finely ground. Cook onion and garlic in oil over medium heat, stirring frequently, until onion is tender. Stir in remaining ingredients except almonds. Heat to boiling; reduce heat. Simmer 1 minute stirring constantly; stir in almonds. Serve hot. Makes about 1 3/4 cups of sauce. Pastry: Combine flour, baking powder and salt; cut in shortening as for pie pastry. Mix eggs and 1/4 cup milk; add to dry ingredients and stir with fork just until dough clings together. Add some or all of remaining milk if necessary. Shape into a ball. Divide in half. On a floured surface, roll half of dough into 17" x 12" rectangle. Transfer to a greased 15" x 10" x 1" baking pan. Combine filling ingredients; sprinkle over dough in pan. Roll out remaining dough into a 15" x 10" rectangle. Place over filling. Fold bottom edge of dough over top edge of dough; press edges together to seal. For topping, in a saucepan, melt butter; add sugar and milk. Bring to a gentle boil; boil 2-3 minutes, stirring constantly. Remove from heat; stir in vanilla. Spread over pastry. Sprinkle almonds on top. Bake at 400 degrees for 20 minutes; reduce heat to 300 degrees. Bake 30-40 minutes longer or until golden brown. Serve warm or cold. Yield: 16-20 servings B Melt butter over high heat. Add sugar, stirring until it foams up well. Continue over high heat, adding almonds. Continue to cook, stirring continually until mixture is color of mahogany and sugar is all melted. (Take it off the heat for a moment if it starts to smoke. ) Stir as you take it off the heat permanently and pour quickly onto your biggest flat pan with sides. Tilt to spread evenly. After 5 minutes, pour on chocolate chips. When they have melted a bit, spread them over the top of the hot mixture with a rubber scraper. Scatter ground walnuts over the top, shaking to distribute evenly. Candy is thoroughly cooled when the chocolate is dull looking. (Cool at least three hours at room temperature. ) Break into pieces and it's ready to eat. Almond Rocca: This is not for Almond Roca, yet it is close enough and it is real easy. In fact my 14 year old daughter has been making it by herself at christmas for the past 4 years. Hope this will meet your needs. Toffee: Butter square pan, 9x9x2 inches. Spread chopped nuts in pan. Heat sugar and butter to boiling, stirring constantly. Boil over medium heat, stirring constantly, 7 minutes (watch it real close the last minute or two). Immediately spread mixture evenly over nuts in pan. Sprinkle chocolate pieces over hot mixture; place a baking sheet over pan so contained heat will melt chocolate. Spread melted chocolate over canndy. While hot, cut into 1 1/2 inch squares. chill until firm. Now for the changes we use. When we are going to be giving this as a gift, we melt another 1/2 cup of chocolate in the microwave. Use an 7x7x2 pan (or smaller than the 9x9x2). Spread the melted chocolate on top of the buttered pan that is covered with the nuts. After the chocolate is spread on top, sprinkle more nuts on top, while chocolate is still warm. Then cut into small sizes. After the candy is set, remove from the pan and wrap individually with desert foil. I get mine at the bakery supply, or a craft shop. SVWUQ Sprinkle bananas, apples and pears with fresh lemon juice. Cut pineapples in half. Using curved serrated knife, hollow out pineapple halves, leaving 1/2" shell (reserve shells and all juice). Discard core. Cut pineapple into 1/4" cubes. Transfer to large bowl. Add sliced fruit* and toss lightly. Cover and refrigerate up to 2 hours. For ice cream: Blend cream, powdered sugar and extracts in large bowl. Gradually fold in ice (or fresh clean snow) until mixture is consistency of ice cream. Fold in nuts. Add reserved pineapple juice to fruit. Blend in orange juice and kirsch. Spoon fruit into pineapple shells. Top with ice cream. Serve immediately. *Can substitute any fresh seasonal fruit and combination of purple and green grapes and red and green apples. Melt chocolate in top of a double saucepan over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Combine almonds and chocolate, drop teaspoonfuls of mixture onto foil-covered trays. Allow to set in a cool place; store in airtight container in cool place. Makes about 25. * The pears should be pared and thinly sliced. There should be about 4 1/2 cup total. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the cornstarch, ginger and salt in a large bowl. Add the corn syrup, melted butter, lemon juice and lemon rind, stirring until smooth. Add the pears and toss until well coated with the corn syrup mixture. Arrange the mixture into the unbaked pie shell. Prepare the Almond Topping and sprinkle over the pears. Bake in a preheated 400 degree F. oven for 15 minutes, then reduce the heat to 350 degrees F. and bake an additional 30 minutes or until the topping and crust are golden brown. Cool on a wire rack. ALMOND TOPPING: Combine the flour, brown sugar, and ginger in a bowl. Cut in the butter, using a pastry blender, until crumbly. Stir in the almonds. Mix almonds and 1/3 cup sugar. Stir in 1/3 cup sweet red wine and grated orange peel. Blend the above until smooth, then sprinkle a little nutmeg on top. Serve immediately as banana changes flavour when it sits after blending, so don't try to keep in the refrigerator. HEAT THE OIL in a casserole or large skillet and cook the sausage for 2 minutes on each side. Pour off most of the fat, add the onions, garlic, peppers, tomato paste, wine, fennel seeds, salt and pepper. Cover and cook over low heat for 25 minutes. Yh|GD Ph|GD Heat ghee & saute onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon. Stir fry for 2 minutes. Add garam masala, chili powder, turmeric, coriander, tomatoes & salt. Mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover the pan & simmer gently for 15 minutes, or until the potatoes are done. Garnish with coriander leaves & serve hot. f;U&u f;M$t Heat the ghee in a pot & saute the onion & garlic over medium heat till golden. Add cloves, bay leaves & cinnamon stick. Stir fry for 2 minutes. Add garam masala, chili powder, tumeric, coiander, tomatoes, salt & mix well. Add potatoes & peas. Pour in water & bring to a boil. Lower heat, cover pot & simmer for 15 minutes. Serve hot. Courtesy of Mark Satterly Saute onions in oil (I added 1/2 cup water to prevent burning, or you could substitute water for the oil to reduce fat), until translucent and mostly soft. Blend the soy milk, tofu, salt, pepper, nutmeg, and flour until smooth. Then combine the onions, the soy milk mixture and the couscous. Pour into the prepared pie shell. Bake in a preheated oven at 350 degrees F for about 30 minutes. "One of the better known dishes of Uttar Pradesh cuisine, this is a favorite at occasions ranging from a wedding buffet to a family picnic. It goes exceptionally well with Deep Fried Wheat Bread, a raita and Pumpkin with Onions and Fenugreek. " Cook the potatoes until tender. Peel and set aside. In the container of a blender or food processor, mince together the onions, garlic and ginger. In a large heavy-bottomed skillet over medium heat, warm the oil. Add the asafoetida (if used) and cumin. When spices darken (1 to 2 seconds) add the minced onion mixture and saute until browned (about 12 minutes). Add the salt, cayenne, tumeric and tomatoes and cook until they soften (about 5 minutes). add the peas and water; reduce the heat to low, cover and cook for 5 minutes. Halve the cooked potatoes if they seem too large. Add them to the pan and cook covered for another 5 minutes. Mix in the garam masala just before serving. SERVES: 4 with other dishes Source: _From Bengal to Punjab: The Cuisines of India_ by Smita Chandra posted by Anne MacLellan _^[Y] Sift the dry ingredients together 4 times. Beat the egg whites until dry. Fold dry ingredients into eggs. Add flavoring and bake at 250 F for 1 hour. This cake should be baked in an ungreased angel food pan. _^[Y] PREHEAT THE OVEN TO 375F. Break the almond paste into small pieces and combine it with the sugar in the bowl of an electric mixer. Mix on low speed until very fine. Add egg whites in 4 additions, mixing about 1 minute between each. Beat the paste until very smooth, about 2-to-3 minutes. Fill a pastry bag fitted with a 1/2-inch plain tube with the mixture. Line 2 cookie sheets or jelly roll pans with parchment paper. Pipe the mixture on the paper in 1-to-1 1/2-inch mounds, about 1-inch apart. Fold a clean kitchen towel into a long strip and moisten the towel with water. Squeeze lightly to eliminate excess water, leaving the towel more than damp. Slap the surface of the Amaretti gently with the towel to moisten them and make the surface smooth. Sprinkle the Amaretti with granulated sugar. Bake about 15-to-20 minutes, until they are well risen, a deep golden color, and their surface is covered with tiny cracks. Remove from the oven and place the pans on racks to cool. To remove the Amaretti from the papers, turn the papers over with the Amaretti still adhering to them and wet the papers with hot water, using a brush. Leave a few minutes, then pull on the papers to release the Amaretti. HERE ARE 2 VARIATIONS OF AMARETTI: Amaretti di Pinoli: After moistening the piped Amaretti, strew them with pine nuts, sprinkling them on heavily, then pressing lightly with the fingertips so that the pine nuts adhere. Do not dust with sugar. Bake as for the Amaretti. Fior di Mandorla: This variation of Amaretti is popular in Southern Italy and Sicily, where the mixture is sometimes colored green or pink during the mixing. Their rough, craggy appearance is a nice contrast to the smoothness of the standard Amaretti. Prepare the Amaretti, up to, and including, moistening them with the towel. Dust heavily with confectioners' sugar and allow the piped mixture to dry at room temperature, uncovered, at least 12 hours, or overnight. After they have dried, indent each of the piped mounds with the thumb, first and middle fingers of one hand, positioning them equidistant around the circumference, and pinching gently inward, about half way into the center. Bake the Fior di Mandorla at 375F, about 15-to-20 minutes. Cool and loosen the Fior di Mandorla as for the Amaretti. Peel, core and thinly slice apples. In a medium saucepan, combine amaretto, water, lemon juice, and cinnamon. Bring to boiling, Add apples and return to boiling; reduce heat. Cover and simmer for 8-10 minutes or until apples are just tender, stirring occasionally. Remover from heat; let apples stand in cooking liquid for 15 minutes. Remove cinnamon stick. Meanwhile, in a small mixer bowl, beat egg whites until soft peaks form. Gradually add 1 Tbsp of apple cooking liquid, lemon peel, and sugar. Beat on high speed until stiff peaks form. Divide apples and cooking liquid among six 6-oz custard cups. Top with egg white mixture. Bake in 325 degree oven about 10 minutes or until meringue turns light brown. Serve warm. Serves 6. Nutrition information per serving: 124 calories, 2 g protein, 30 g carbohydrates, 0 g fat. Sh>qD Amaretto Cream Place the cookies in a food processor to pulverize. Add the coffee, cheese, sugar, eggs and liqueur. Process until creamy. Stop and scrape the sides of the bowl occasionally. Spoon into glasses and chill. Fry bacon in a large, deep heavy pot over medium heat. When the bacon has rendered most of its fat, remove the pieces with a slotted spoon, drain on paper toweling and reserve. Add the onions and garlic to the bacon fat and cook until the onions are translucent. Add the pork and beef to the pot. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients except the beans and the bacon. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Taste and adjust seasonings. Stir in the beans and the bacon, and simmer for 1/2 hour longer. Ht%Ht Combine sugar and water. Boil to soft ball stage (238 F). Pour slowly, beating constantly, over egg whites. Add salt and fruits. Add fruit juice and flavoring. Mix thoroughly. Pour into tray of mechanical refrigerator or into freezer. Partially freeze. Carefully fold in stiffly whipped cream. Continue freezing until firm. 8 servings. Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat and cook until browned. Add all other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. Afet cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! Serves 4-8 if used as main dish and more if used as side dish! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT AN INGREDIENT OF CHILI!" ~Begin Recipe Export A This dish is known as a 'slow cook' and is prepared over wood fires in the villages. Keeping the pan covered and simmering slowly ensures that the flavors are sealed in. It is a typical method of village cooking. Marinade: 1. Mix the marinade ingredients together; pour over been, and marinate for 15 minutes. Put the beef and marinade in a pan, add the water and lemongrass, and stir to mix. Bring to a boil, cover, and simmer over low heat for about 1 1/2 hours. Do not uncover the pan until beef is almost tender. Shake the pan once or twice during this time. When the beef is tender, add the tamarind liquid; adjust the salt if necessary. Cook the beef for 5 minutes more. Serve warm with rice and other dishes. _^[Y] People are crazy about chocolate, but, then, that's nothing new. In Mexico, where it had been appreciated for almost 4,000 years, the Aztecs regarded chocolate as a sacred food, a gift bestowed to the Indians by the great god Quetzalcoatl to ease their earthy passage to heaven, which at the time was billed as a chocolate paradise. Columbus, we're told, found a canoe of cocoa beans near the Yucatan on his fourth voyage, but found them bitter and of little interest. It wasn't until Hernan Cortes pushed deep into Mexico during the 16th century and joined the mighty Montezuma in sipping from golden cups of cool brown liquid that the conquistadors took notice. Or perhaps it was the explorers' discovery that the brown beans from which Montezuma's favorite beverage was brewed were also used as money--four beans would buy a pumpkin, 10 a rabbit, 100 a slave--that piqued their interest. In any event, Cortes sent some of the beans home to Spain together with instructions for processing them and a recipe for Montezuma's chocolatl. The Spaniards were unimpressed, however, at first. The Spaniards were not convinced until someone thought to sweeten the dark brew with sugar, heat it and then heighten its flavor with a dash of cinnamon or drop of vanilla. As defined by the U. Food and Drug Administration, chocolate is a mixture containing a dark thick paste called chocolate liquor and a percentage of cocoa butter. There are four major types of commercial chocolate: unsweetened, semisweet, milk and dark German (also known as "sweet cooking"). There is also cocoa, a powder ground from roasted chocolate beans, containing virtually no cocoa butter. o Unsweetened chocolate is the bitter, unadulterated chocolate rendered out of ground beans. It contains at least 50 percent but not more than 58 percent cocoa butter. o Semisweet is made with sugar and is softened with extra cocoa butter. It is ideal for dipping because it melts smoothly. Semisweet chocolate is also available as bits ("chips"). Because these are lightly glazed, they hold their shape during baking. o Milk chocolate is made by combining chocolate, sugar and powdered milk. Milk chocolate contains not more than 10 percent cocoa butter and is meant to be eaten out of hand. o Dark German chocolate is sweetened, pure bitter chocolate, darker and more brittle than semisweet because it lacks the extra cocoa butter. The choicest chocolates, connoisseurs agree, come from Belgium, France, Germany, Italy and Switzerland, because chocolatiers there roast their own special blends of cocoa beans, hand-roll the chocolate liquor into paper-thin sheets, refine it time and again until smooth, and mellow it by conching. Mass producers short-cut the process by machine-mixing the chocolate, skipping the conching and adding such emulsifiers as lecithin. To store chocolate, wrap it airtight and store it in a cool (68F to 78F) dark place. Do not refrigerate because the chocolate will sweat and become tacky when warmed to room temperature. If stored at too high a temperature, chocolate will develop a "bloom" or white film of cocoa butter on the surface. Under ideal conditions, chocolate will remain fresh about six months, though milk chocolates will stale more rapidly. To melt chocolate, remember that all chocolate burns easily. Chocolate must be melted slowly over low heat. Always use a dry container and spoon for stirring--a single drop of moisture can stiffen or lump the chocolate. Although the Spaniards tried to corner the chocolate market by keeping secret the technique of processing cocoa beans, they failed. Ironically, Jews driven from Spain during the Inquisition who settled in the French city of Bayonne were the ones to begin making chocolates so choice that their sweets would one day rival bayonets as that city's most famous export. Still, chocolate didn't find universal favor. Fanatics denounced it as a "dangerous provoker of passion. " The myth that chocolate "provokes passion" (after all, Casanova was a chocoholic) lingers still. Although Louis XIII's Spanish-born queen made chocolate stylish at the French court, another Spanish infanta--Marie Therese, bride of Louis XIV--made it widely popular. It was introduced to England in the 1600s, and cocoa was invented two centuries later. _^[YY] Makes 1 large round loaf 1 Tbsp active dry yeast 1 cup strong black coffee, lukewarm 4 to 5 Tbsp dark molasses 4 Tbsp vinegar 4 Tbsp (1/2 stick) butter 1 square (1-oz) unsweetened dark chocolate, cut up 3 cups rye flour 2 tsp salt 2 Tbsp caraway seeds 1/2 tsp fennel seeds 3/4 to 1 cup white flour, preferably unbleached In a large bowl dissolve the yeast in the lukewarm coffee. In a saucepan combine the molasses and vinegar and bring to a boil. Remove from the heat and stir in the butter and chocolate; when they have melted, set aside to cool to lukewarm. Add the chocolate-butter mixture to the yeast and stir in the rye flour, salt, caraway, fennel, and as much of the white flour as can readily be absorbed. Turn the dough out on a floured surface to rest while you clean and grease the bowl. Knead the dough, adding more white flour as it gets tacky, until it is smooth and resilient - about 10 minutes. Return the dough to the greased bowl, covering with plastic wrap. Let rise slowly 4-5 hours, until doubled in bulk. Punch dough down and knead about 5 minutes, then shape into a round loaf. Arrange on greased baking sheet, cover with a towel, and let rise 1 1/2 to 2 hours, until loaf doubles in size. Bake the loaf in a preheated 375 F oven about 45 minutes, until deeply browned on top. Remove to a rack and allow to cool. _^[Y] Slowly stir cornmeal into hot milk in double boiler top. Cook over boiling water, stirring occasionally, 20 minutes. Preheat oven to 325. Grease bottom of 12 x 8 x 2" baking dish. To cornmeal, add rest of ingredients, except cold milk; mix well. Turn into prepared dish; add milk. Bake uncovered, 50 minutes, or until set. Serve hot, with ice cream or cream. Serve 8. _^[Y] PUT THE CHICKEN STOCK in a soup pot and set over high heat. Add the ginger, green onions and celery. Bring to the boil, reduce heat, and simmer 10 minutes. Add the chicken, soy sauce and hoisin sauce and simmer 5 minutes. Add the water chestnuts. Taste for seasoning and add salt and pepper. Serve hot. May be made ahead a day. This freezes fine for a leftover. Don't freeze it for making an impression. Makes 6 to 8 Servings ; _^[Y] Thoroughly mix gelatin, 1/2 cup sugar, and salt in saucepan. Beat together egg yolks, lime juice, and water; stir into gelatin mixture. Cook and stir over medium heat just till mixture comes to boiling. Remove from heat; stir in grated peel. Add food coloring sparingly to tint pale green. Chill, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Beat egg whites till soft peaks form; gradually add 1/2 c sugar, beating to stiff peaks. Fold gelatin mixture into egg whites. Fold in whipped cream. Pile into cooled baked pastry shell. Chill till firm. Spread with more whipped cream; edge with grated lime peel. Sprinkle chopped pistachio nuts in center. Garnish with thinly sliced lime placed in whipped cream mounds around edge of pie. Combine sugar, flour, salt and eggs and mix until smooth. Heat milk to boiling point. Add 1 cup hot milk to egg mixture. Pour that into the remaining hot milk. Pour into unbaked pie shell. Sprinkle nutmeg over top. Bake at 350 degrees F. for 45-60 minutes. Mix all ingredients together with a kitchen fork and add mayo till it reachs consistency that you like. Serve on favorite rye bread. Can also be used on crackers as an appetizer. Adapted from a recipe seen on "Amish Cooking from Quilt Country" Posted by Mike Hackmann 5/12/93 AMISH ICE CREAM Beat ingredients together for 3 minutes. Chill in refrigerator for 24 hours. Place in ice cream freezer or hand-crank-style and process. Chill again for 48 hours before using. (It is important to let the liquid mixture "mellow" for 24 hours before processing it in the ice cream maker. Mix together gently, peaches, sugar, salt and tapioca. Let belnd for 5 minutes before spooning into pie shell. Mix crumb ingredients well and sprinkle over pie shell. Bake at 425 degrees F. for 45 to 50 minutes. Mix rhubarb and sugar together and let stand overnight. In morning, cook mixture until rhubarb is soft. Remove from heat and stir in jello until it is dissolved. Jar andseal. AMISH RICE PUDDING Pour the above ingredients on top of rice mixture and DO NOT STIR OR MIX!!!!! Sprinkle top with cinnamon or nutmeg, or both if desired. Bake at 350 oF for 1 hour by placing oven-proof dish in a pan of water to make a water bath. Serve warm with whip cream. Combine all the above ingredients, except the vanilla, in a saucepan. Bring to a boil and continue boiling until thickened. Allow to cool and stir in vanilla. Pour into unbaked shell. CRUMBS Melt shortening. Stir in dry ingredients. Crumble mixture over pie shell. Bake at 375 degrees F. for 50 to 60 minutes. Mix first five ingredients together. Add 2 T. enchilada sauce. Moisten tortillas in warmed enchilada sauce. Fill tortilla with mixture and roll. Place in greased 6 1/2" X 10 1/2" pan with the opening of the roll down. Any remaining sauce should be poured on top of the enchiladas once the pan is filled. Place cheeses on top and bake at 300 degrees F for 35-40 minutes. * "Anasazi" is a Navajo word meaning "ancient one. " Anasazi beans have been found in many southwestern Indian dwellings. Bean connoisseurs will appreciate the characteristic taste and texture talents of pinto and kidney combined within this ancient Indian entrant. Versatility of this variety is limited only by your imagination: take them for a "dip": enlist them for creative Mexican food construction: they even taste good straight! TSE AutoLoad Macros tsestart tseload.dat Seed and stem chilies under cold running water. Break into one-inch pieces. Place in medium bowl. Add boiling water and soak one hour. Strain chilies through sieve, reserving liquid. Add tomatoes, garlic, salt, oregano, cumin and tumeric, and blend well. Pour mixture into heavy small saucepan. Add one cup reserved soaking liquid. Bring to boil, stirring constantly. Reduce heat and simmer until sauce thickens and coats spoon, ten to fifteen minutes. Serve at room temperature. From Bon Appetit, Dec '85. Makes 2 cups Combine ingredients and mix until smooth. Put anchovies into a bowl with milk. Let soak 30 minutes. Drain well, then pat anchovies dry with paper towels. Chop anchovies finely and put into a bowl with butter and cheese; mix well. Add lemon juice, cayenne, nutmeg and hot-pepper sauce. In a blender or food processor, process to a smooth puree scraping mixture from sides of bowl occasionally. Add capers and mix well. Spread thinly on toast. Garnish with radish slices and watercress. NOTE: This mixture will keep in refrigerator for up to 5 days. [Note: Bobby Flay, chef of NYC's Mesa Grill, prepared this dessert for a Meals on Wheels benefit meal at the Frontera Grill in Chicago. Blended with the cocoa and coffee, the chili powder is only mildly hot and adds something approximating a fruit flavor. ] 1. Heat oven to 375 degrees. Butter a 9" square cake pan, line the bottom with parchment or waxed paper and butter the paper. Measure out cake flour, cocoa, chili powder, baking soda, salt, baking powder, and cayenne. Sift them together 3 times. Using an electric mixer with a large bowl, beat the butter and sugar together until light and fluffy. Beat in the eggs, one at a time, and continue beating until mixture is light, fluffy and almost tripled in volume. Fold 1/3 dry mixture into the butter-egg mixture, then add 1/2 the buttermilk and 1/2 the coffee. Fold in another 1/3 of the dry mixture then the remaining buttermilk and coffee. Finish with the remaining dry dry mixture and the vanilla extract. Spread the batter in the prepared pan. Bake until cake springs back when touched lightly (30 - 35 min. Then turn out of pan and leave on the rack until completely cool. Use a 2-1/2 inch cookie cutter to cut rounds from the cake. Place the rounds in paper cupcake liners. Make the topping: If the macadamias are raw, roast them in a 350 degree oven, turning once, until they just begin to color. Place the chopped chocolate in a bowl, heat the whipping cream tii the point of a bowl and pour it over the chocolate. Let cool to warm then drizzle it over the cupcakes. Top with macadamia nuts. [Note: Ancho chili powder can be made by stemming and seeding whole ancho chilies and pulverizing them in an electric spice mill or coffee grinder. The poweder should be available at markets featuring Soutwestern ingredients or may be ordered by mail from G. Ratto & Co. , 800-325-3483. Andouille was a great favorite in nineteenth-century New Orleans. This thick Cajun sausage is made with lean pork and pork fat and lots of garlic. Sliced about 1/2 inch thick and grilled, it makes a delightful appetizer. It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World. Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed. Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing. Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt. (Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt. Close tightly and refrigerate for later use. ) Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder. Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon. Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end. Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end. Push the rest of the casing onto the stuffer until the top touches the knot. (The casing will look like accordian folds on the stuffer. ) Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand. Fill the hopper with stuffing. Turn the machine on if it is electric and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle. The sausage casing will fill and inflate gradually. Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing. Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself. Repeat until all the stuffing is used up. To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges. Yield:(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick) H (you can use an extra pound of pork instead of the tripe. ) Chop, do not grind the meat. Mix with seasonings. Stuff into casings. Age at least overnight and then smoke several hours using hickory, hackberry or ash. (Do not use pine. ) Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting. Melt butter in Dutch oven. Add sausage, cover, and cook without stirring about 7 minutes. Turn over and sprinkle 2 c. of onions on top. Cover and cook another 7 minutes. Should be dark brown sediment on pan bottom. Add 3/4 c. of stock and scrape bottom. Add pepper and salt, stirring, scraping, and turning. Cover and cook 2 minutes, scraping once. Add celery, green peppers and garlic. Cover and cook 3 minutes, scraping once. Add tomato sauce and cook uncovered 5 minutes, scrapping occasionally. Add 1/2 c. onions. Cook 8 minutes until large puddles of oil have broken out and tomato mixture is thick. Stir only if sticking. Add parsley and 1/2 c. of the green onions. Add 3-1/4 c. more stock and scrape. Cook 20 minutes until liquid is thick dark red gravy. Stir occasionally. Stir in remaining stock and onions. Bring to boil, reduce heat, and simmer, stirring frequently, about 14 minutes, until gravy is noticeably thicker but still juicy. Remove from heat and serve immediately. Makes 4 servings. --- --- Function not yet converted Unknown opcode @@ at offset Start off by baking your cornbread to package directions (be sure you choose an unsweetened cornbread mix) and letting it cool to room temperature. Then, to a 2-1/2-quart saucepan, bring the chicken stock to a boil, toss in the finely chopped andouille and tasso, reduce the heat, and simmer for about 1 hour until the meats are soft and tender. Meanwhile, take a 12-inch skillet and melt the margarine over medium heat. Then quickly saute the onions, green onions, celery, mushrooms, bell pepper, parsley and garlic until all of them are just wilted -- DO NOT OVERCOOK! Next, take a mixing bowl and crumble the cornbread. Then stir in the sauteed vegetable mixture and all of the meats and blend everything thoroughly. At this point, begin adding the meat stock you made - a little at a time -- to moisten the dressing. Remember. you want the stuffing "just moist" -- not wet! And you want to taste the stuffing before adding any salt and pepper. There may already be enough in the tasso and andouille to suit you. Use with Stuffed Veal Pocket. NOTE: The best way to enhance the flavor of a traditional New Orleans veal pocket is to stuff it with a cornbread dressing spiced up with andouille and tasso. From "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. ; sifted 9.00c c 18172 Baking Powder; double 0.33c d Here is a recipe, developed young man here in the Detroit area. With this recipe, he won a $10,000 scholarship to Johnson and Wales College, which is considered a top-notch cooking school, located in Charleston, SC. This young man, Andre Black, spent 2 weeks developing this recip, this cake was among the top 19 recipes chosen as winners. Andre was on the front page of the Detroit News yesterday, along with the recipe. The Detroit News food writer, Robin Mather says "For a Carrot Cake, this is a hell of a fruit cake. She found this cake suited to 3 8" layers. Preheat oven to 350. Grease and flour three 8" layer pans. Combine eggs, sugar and oil. Beat on high speed until creamy and thick, 3-5 minutes. Sift together flour, cinnamon, salt and baking soda. Slowly add 1/3 of the dry ingredients to egg mixture; beat well. Repeat with remaining dry ingredients, beating well after each addition. Batter will be extrememly stiff; it may be necessary to blend with a spatula or spoon. One by one, fold in carrots, coconut, pineapple, walnuts and raisins. Divide batter between the 3 prepared cake pans. Bake at 350 for 40-45 minutes, arranging cake pans in oven once. The cake is done when the tester inserted in center comes out clean. Let cake cool in pans 5 minutes. Turn out onto rack to cool completely. When cakes are cool, prepare frosting: combine margarine, cream cheese, sugar and vanilla. Beat until smooth. Frost cake. * Andre's original recipe, written in professional baking terms, calls for 6 oz beaten eggs, 15 1/2 oz of sugar, and 12 oz cake flour Andre hopes tobbecome an executive chef, and own his own resturant someday. 18174 Soda 1.00ts i 18175 Angel Food Cake; 1" thick 4.00sl a 18175 Margarine or Butter; 0.00 Position rack in center of oven and preheat to 350 degrees. Lightly butter a 9" springform pan. Dust pan with flour and tap out excess. In top of double boiler over hot, not simmering water, melt together espresso and chocolate, stirring occasionally. Remove pan from heat and cool until tepid. In large bowl, using hand-held electric mixer set at medium high speed, cream sugar and butter together until light and fluffy. One at a time, add egg yolks to mixture, beating well after each addition. Beat in flour. In large grease-free bowl, using hand-held mixer at medium high speed, beat egg whites until they form stiff, shiny peaks. Fold 1/4 of the whites into chocolate mixture to lighten. Then fold in remaining whites. Fold in butter and flour mixture. Scrape batter into prepared pan and bake 60 to 70 minutes or until top is crusty and cracked and the middle is still slightly moist. Remove cake to wire rack to cool completely. Remove sides of springform pan and transfer cake to serving plate. If desired, place doily on top of cake and sprinkle with confectioners sugar. Remove doily to form pattern. 16.00 k 18175 Marshmallow; PLUS 1.00lg l 18175 Sugar; PLUS 1.00ts m 18175 Cinnamon Sift flour and sugar separately 4 times. Measure each after first sifting. Whip egg whites lightly with wire whisk. Add salt, water, and flavorings when half beaten. Sift in cream of tartar. Continue whipping until whites hold their shape. Divide sugar into fourths. Fold in each fourth with 10 careful strokes of the spatula. Divide flour into fourths. Fold in each fourth with 10 careful strokes of the spatula. Pour into un-oiled tube pan. Bake in slow oven (325 F) 50 minutes. Sift flour and powdered sugar together four times. Using an electric mixer beat egg whites and salt together until foamy. Add cream of tarter and continue beating until soft peaks are formed. Then add granulated sugar and continue beating until very glossy. The batter should form stiff peaks when the beaters are removed. Using a wire whip fold in sifted dry ingredients in one-thirds. Do NOT preheat oven. Bake cake in 10 inch tube pan for 35 minutes at 375 degrees. (The 35 minutes includes the warm up time for the oven. Allow cake to cool 3 hours before removing from the pan -- over- night if you can wait that long. I can't! 1.25c c 10943 Sugar 3.00tb d 10943 Salt 0.75ts e 10943 Butter Prepare cake mix according to package directions; cut into bite-sized cubes; set aside. Combine sugar, cornstarch, and salt in a saucepan; gradually add milk, stirring well. Cook over medium heat until mixture begins to thicken, stirring constantly. Remove from heat; gradually add egg substitute, stirring constantly with a wire whisk. Cook over medium-low heat 2 minutes, stirring constantly. Remove from heat; cool slightly. Stir in lemon rind and lemon juice; chill. Fold yogurt into cream mixture; set aside. Place 1/3 of the cake in bottom of a 16-cup trifle bowl. Spoon 1/3 of custard over cake; arrange half each of strawberry slices and kiwi slices over lower edge of bowl and over custard. Repeat procedure with remaining ingredients, ending with strawberry fans on top. Cover and chill 3 to 4 hours. Yield 15 servings (198 calories per 2/3 cup serving) 5. 9 grams protein, 0. 7 grams fat, 42. 9 grams carbohydrate, 2 mg cholesterol, 140 mg sodium, and 134 mg calcium 1 Drain Pimiento, Reserving 1 t. Juice; Set Aside. Break Pasta Into Thirds; Cook in Boiling Water in A Large Saucepan30 Sec. OR Until Tender But Still Firm. Drain Well; Place in A Warm Serving Bowl With Pimientos, 1 t. Pimiento Juice, Cheese, Chives, Olive Oil & Garlic Powder. Toss Well To Coat Before Serving. e 10945 Flour 1.00tb f Boil the chicken whole. When done, cool then skin and debone. Return meat to broth. Bring to a boil. Cut each buscuit in 4 pieces. (Usually 10 buiscuits per can). Drop cut buscuits rapidly, one at a time into the broth. Cook on medium heat for about 20 minutes, then turn to low and cover pan. When buscuits drop to the bottom - it's done! Serve and eat. Recipe from Angie Gregory, Brooksville Florida , all purpose 4.00c b Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F). Croeso Cymreig. 1.00 4288 Lean Ground Beef 1.50lb 4288 Onion; Chopped, 1 Sm 0.25c There is a bit of confusion about these two plants. For some reason,the fennel plant, which resembles celery with fern like tops, has been called sweet anise in produce markets. The true anise is cultivated only for its seeds. So what you see labelled "sweet anise" in your market is probably fennel, but no matter what you call it, this is a highly interesting vegetable. Every part of this aromatic plant has a taste and aroma similar to licorice. The stems are eaten like celery,uncook, or cooked and served as a vegetable (heavenly with apples in waldorf salad) Available from September to May. HOW TO CHOOSE AND STORE: Choose fennel the same way you do celery, with crisp stalks and fresh leaves. Wash and store in vegetable crisper or plastic bag in refrigerator. BASIC PREPARATION: Trim the ferny tops and remove tough outer stalks. Cut off heavy base. Slice the stalks in thin lengthwise strips. Wash,drain and cook in boiling, salted water or bouillon until just tender,15-20 minutes. Drain and add melted butter, salt and pepper and serve. 4289 Flour 4.00c 4289 Baking powder 4.00ts 4289 Salt 1.00ts 4289 Sour cream Boil sugar, syrup, water and vinegar to hard crack stage, 310-degrees on candy thermometer, without stirring. Remove from heat; quickly stir in oil of anise and coloring. Pour at once into buttered tin about 8 x 10-inches. When candy is firm, cut into 1-inch squares. 4290 Unsalted butter, softened 0.50c 4290 Light brown sugar, packe Sprinkle baking sheets with flour. In a large bowl, beat sugar and eggs until creamy. Stir in flour. Add aniseed and lemon peel. Shape dough into 1/2 inch diameter ropes. Cut ropes into 3 inch lengths; curve each piece into a half-moon shape. Slash outer edge of half-moon in 3 places with a sharp knife. Place on prepared baking sheets. Cover and let stand overnight at room temperature. Preheat over to 375 Bake cookies 12 to 15 minutes or until golden. Remove from baking sheets immediately; cool on rack. This cookie is very hard and crisp. It makes an excellent "dunking" cookie! 4290 Flour 1.00c 4290 Baking soda 1.00ts 4290 Salt 0.25ts 4290 Cut pound cake horizontally into 3 equal-sized layers; set aside. In a chilled large deep bowl, beat the cream with chilled beaters until stiff peaks form. Gradually add the butterscotch syrup, folding gently. Place the first cake layer on a serving plate. Liberally frost with whipped cream mixture. Sprinkle layer with 1/3 of the candy bars. Arrange second layer and repeat process. Top with the third layer and frost top and sides of cake with remaining whipped cream. Drizzle more butterscotch syrup over cake, and top with remaining candy bars. Chill in refrigerator for at least 3 hours before serving. (Variation: Use strawberry or chocolate syrup in place of butterscotch and garnish with chopped frozen strawberries or semi-sweet chocolate chips) 0.00 7815 warm water 0.00 7815 Spinach;lea Place 3 tbs apricot sauce in 13 oz stemmed wine class. Add 2 scoops of apricot gelato. Add more apricot sauce, making sure sauce gets down sides of gelato scoops. Split 3 apricot halves, which have been dipped in Grand Marnier. Artfully hang over sides of glass. Drizzle all with more sauce. Garnish with fresh mint and toasted almonds. Place doily on round glass plate. Serve with tiny lemon bar. Serves one. Apricot sauce Combine all in heavy bottom saucepan. Heat and cook over medium heat. Stir with wooden spoon. Rub sauce through fine sieve. From Apricots, voted best Dessert. 7815 pickled/chopped 0.00 7815 Lard; softened 2.00tb 7815 Oil; for frying 2.00tb In a small bowl, combine Parmesan cheese, tarragon leaves, paprika, white pepper, and a dash of garlic powder and onion powder. Preheat oven to 350 F (175 C). Spray a baking dish with vegetable cooking spray. Spray chicken with vegetable cooking spray and then roll in Parmesan cheese mixture. Place coated pieces in baking dish. Cover with foil and bake about 20 minutes. Uncover and continue baking 10 minutes until lightly browned. 00tb PREHEAT OVEN TO 325F with rack in center of oven. Generously grease 2 8-inch layer cake pans. Dust with flour, tapping pans over sink to remove excess flour. FOR CAKE, sift flour, baking powder and salt together onto waxed paper; set aside. Use mixer to cream shortening and sugar until fluffy. Add egg yolks one at a time, beating well after each addition. Add vanilla. Combine well. Add reserved flour mixture alternately with milk, mixing until smooth. Divide batter between prepared pans. Use back of spoon to spread batter evenly; this takes a little patience. FOR MERINGUE, beat egg whites until they are thick and hold their shape but are still soft and moist. Add sugar by the tablespoon, beating well after each addition. Divide between pans. Use spatula to spread over batter. Sprinkle with nuts, dividing evenly. Bake until lightly colored and toothpick inserted into center comes out clean (it's OK if meringue cracks), about 30 minutes. Let rest 10 minutes in pans on cooling racks. Use flexible knife to release cake from sides of pan. Gently invert cakes. Set them meringue-side up to cool completely. Spread one meringue layer with filling. Top with other layer, meringue-side up. It's best served the day it is made but it can be made a day ahead and kept cool (but not refrigerated). If made ahead, keep covered. Yield: 1 8-inch layer cake. VANILLA CUSTARD FILLING: Combine sugar, cornstarch and salt in heavy 1-quart saucepan. Stir in egg yolk and milk. Stir over medium heat. Stir until mixture coats spoon, about 4 minutes. Remove from heat. Stir in vanilla. Let cool completely. If mixture becomes lumpy, whisk vigorously, before using. 7816 Sugar 0.50c 7816 Chinese Rice Vinegar 0.33c 7816 Salt 1.00ts Place the fowl in a large pot with water and bring to a full boil; skin surafce of water until clear. Lower heat and add remaining ingredients except vinegar and let gently simmer until chicken is sufficiently tender to remove easily from bone. Remove chicken and let stand until cool enough to remove meat and skin from bone. Add bones and vinegar to stock in pot and let simmer an additional hour. Cool, then strain into a large bowl and add chicken meat. Refrigerate until fat comes to surface; remove and discard fat. *** TO MAKE THE FRICASSEE *** * - cut into bite-sized pieces. Melt the butter in a large, heavy saucepan or deep skillet and stir in the flour. When bubbly, slowly add the heated chicken stock, stirring. Add cream and continue to cook, stirring until sauce is thick. Add chicken meat and cook, stirring a final 5-10 minutes. Southerners usually serve fricassee over cooked white rice, but it is also great over baking-powder biscuits with a thin slice of baked ham placed on each biscuit half before the fricassee is spooned over. on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by s Melt the butter in heavy soup pot and saute the chopped onion in it until just limp, then set aside while you cut the corn from the cob with a sharp knife onto a wooden chopping board. Add immediately to sauteed onion, add milk, and bring to almost but not quite boiling. Mix 1 tablespoon of the cream with the flour to form a soft paste and stir into corn-milk mixture, then add cream and bring to steamy hot but do not allow to boil. Season with salt and pepper and serve piping hot. Serve with: *** SYBIL CARTER'S SKILLET CORNMEAL CAKES *** Stir the cornmeal into the boiling water and cook over low heat until thick and creamy. Remove from heat, add beaten egg and salt, and mix well. Heat the butter and oil in a heavy skillet - cast iron is best - and drop cornmeal mixture by tablespoonfuls into hot fat. Cook 1-2 minutes, turn to brown opposite side, and remove to heated platter. Sprinkle with grated cheese while hot and serve at once. Cook, stirring, over high heat until syrupy. Add ribs; toss Preheat oven to 375'F. Melt the butter in a long shallow baking dish. Dump freshly picked berries in a large pan of cold water, then gently lift them out into a big bowl, leaving any sandy dirt in the bottom of the pan. Add 1 cup of the sugar and gently toss with a fork to coat evenly. Mix together the remaining sugar, flour, baking powder, and milk. Pour over melted butter; don't stir. Pour berries over surface of batter, spreading them evenly. Bake in preheated oven for 40-45 minutes. Berries will sink into batter while baking. Serve warm with vanilla ice cream or chilled and sweetened whipped cream. hem - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sh * - leftover ham bone with plenty of leftover meat. ** - peeled & quartered. Cover the beans with water and soak overnight. Drain beans and place in soup pot, add water, ham bone, bay leaf, parsley, onion. Bring to a boil, then lower heat, partially cover, and let simmer very gently until the beans are tender. Add more water if needed. Remove and discard bay leaf. Remove ham bone, cut off all meat, and return it to the pot. Remove about 1 cup of the beans and a little bean liquid. Mash to a paste and stir this into the pot to thicken soup. Add salt and pepper to taste. If desired, thin soup with milk. 3.00lb a 18176 Peanut Oil 0.00 b 18176 Sugar 0.50c c 18176 Chinese Rice Vinega * - cut each into 8 pieces, backbone removed (save liver and gizzard for another use). Wash each piece of chicken under cold running water. Pat dry with paper toweling. Place flour, salt, mustard, and pepper in a large paper bag. Twist closed and shake to blend ingredients. Drop the chicken pieces into the bag a few at a time and shake the bag vigorously until each piece is thoroughly coated. Remove the chicken pieces from the bag and shake off excess flour - there will be plenty of it. Then lay them side by side on waxed paper and place them near the stove so that you can get to them easily when you start frying. Preheat oven to warm and in it place a large baking dish lined with paper toweling. Heat the lard in a heavy 10-12" skillet. The fat should fill the pan to a depth of about 2 inches. Add more lard if necessary. Place over moderate heat and when the fat is hot but not smoking, begin frying chicken. Put in the thigh and legs first and cover the pan at once. Let the chicken fry over moderate heat, lifting the cover occasionally to check the process, and when deep brown turn - with a wooden spoon, so you don't pierce the skin. Cover and brown the other side. As each piece is cooked, remove it, place it in the warm oven, and put an uncooked piece in its place. Cook all of the chicken in the same way. Just remember that the white meat will take a little less time to cook than the dark pieces. Leave the chicken in the oven while preparing the gravy. *** CHICKEN GRAVY *** Pour the frying fat from the pan, replace it with the butter, melt, then stir in the flour. When bubbly, stir in the stock and cream, and cook until sauce thickens. Season with salt and pepper. Serve the sauce separately to spoon over the chicken pieces at the table. 0.00 c 18178 Light cream, 2 squares (2 0.50c d Preheat oven to 350'F. Melt butter in a 1-1/2 quart casserole baking dish; tilt to distribute butter evenly on bottom and sides of dish. Combine biscuit mix and sugar; mix milk and vanilla, add to dry mixture, and stir until blended. Pour over butter in baking dish; do not stir. Pour peaches and peach syrup over top; again, do NOT stir. Bake for about 45 minutes. Serve warm with vanilla ice cream or well-chilled whipped cream. 2.00c Preheat oven to 325'F. Separate eggs, placing yolks in large mixing bowl and setting whites aside. Beat yolks with sugar until very light and fluffy. Beat in vanilla. Sift cake flour with baking powder onto waxed paper. Fold dry ingredients alternately with milk into egg-sugar mixture. In a separate bowl beat reserved egg whites until stiff and then fold into batter. Pour into an ungreased 9" tube pan and bake in preheated oven 45-50 minutes. Invert pan. When cake is cool remove from pan. 18179 Buttermilk 0.67c f 18179 Smithfield ham, cut into 8.00sl g 18179 -julienne strips 0.00 h 18180 Hardwood chips 0.50c In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken or turkey. Bake at 400F 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until golden brown. VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking. Turkey can be substituted for chicken. The vegetables which can be used include carrots, broccoli, potatoes, cauliflower, frozen or fresh. d, whole-grain 3.00tb f 18181 Beef Brisket 7.00lb a 18181 Secret Dry Rub 0.50c b 18182 Chipotle chiles in adobo Combine and blend all ingredients, except fish, in blender until smooth. Marinate fish for 30-40 minutes. Grill over medium hot coals until cooked through. Baste with the reserved marinade several times during cooking. Serve with lime wedges, avocado slices and pico de gallo. We have also used this same marinade on boneless, skinless chicken breasts. We marinate the chicken breasts for a couple hours though, and then barbeque them like we did the fish. From Cooking with Patsy Swendson, "Viva Fiesta" 1.00tb e 18182 -vinegar or more to taste 0.00 f 18182 Brown sugar 2.00tb g 18183 Smoked mackerel 2.00sm a 18183 -OR- smoked trout In large saucepan, bring carrots, peppers, cauliflower, mushrooms, pickles, celery, black olives, onions, artichoke hearts, tomato sauce, ketchup and olive oil to a boil. Reduce heat and simmer, covered 20 to 30 minutes till carrots are tender crisp, stirring occasionally. Drain tuna, add to vegetable mixture, and simmer for 5 minutes longer, letting tuna break up into smaller pieces. Transfer to serving containers. Keeps 1 week in fridge, up to 3 months in freezer. Best made in late summer with locally grown vegetables. Wonderful on toasted french bread or as a spread on crackers. 18183 Fresh mint or watercress 0.00 g 18183 Lemons 2.00 h 18183 A little sunflower oil 0.00 i 18183 Finely chop peppers, onion, celery, carrots, garlic, mushrooms and cauliflower; cook in hot oil for 5 minutes, mix well. Cook 5 minutes. Pour into sterilzed jars, cool and refrigerate. When serving, place antipasto in a pretty dish, surround with crackers. thick 0.00 b 18184 Butter, divided 3.00tb c In large bowl, toss together cauliflower, carrots, green pepper and olives. Cook rotini in large pot of boiling salted water till tender but firm about 8 to 10 minutes, drain and rinse in cold water. Dressing: Combine oil, vinegar, garlic and sugar, adding salt and pepper to taste; mix well. Pour all but 1/3 cup dressing over salad, tossing to mix, reserve remaining dressing. Cover and refrigerate overnight. Just before serving, taste and readjust seasonings and add remaining dressing if necessary. 10082 Skinless sausage (Owen's Hot 1.00lb 10082 works well) 0.00 10082 Grated Colby or Mild Chedar 1.00lb 10082 Cheese 0.00 In a large bowl, combine mushrooms, artichoke hearts, olive oil, vinegar, wine, basil, oregano, salt, pepper. Toss, set aside & let marinate at room temperature for 30 minutes. Arrange chopped lettuce on a large platter, strain mushrooms & artichokes from the marinade & place in centre of lettuce. Arrange remaining vegetables around centre. Drizzle remaining marinade ove antipasto & serve. 10083 Bananas; mashed 1.00c Combine & mix all thoroughly. Cook in small container sprayed with Pam. Bake at 350 for 10 minutes. 1.00c 10083 Frozen strawberries 20.00oz 10083 Crushed Pineapple; drained 20.00oz 10083 Sour Cream 1.00pt Aplets are a great bar cookie for summertime or school lunch boxes! In Washington State, and other places where they are marketed, you can buy Aplets and Cotlets and Grapelets. With this recipe you can make your own. APLETS In cup or small bowl stir gelatin into 1 cup applesauce; set aside until gelatin dissolves. In medium saucepan stir sugar into remaining applesauce. Add gelatin dissolved in applesauce. Over medium heat, stir constantly and bring to boil; turn heat to lowest setting and simmer 15 minutes, stirring occasionally. Add lemon juice last 5 minutes of cooking. Remove from heat. Add vanilla and nuts. Pour into buttered 8-inch square pan. Cover loosely and let stand overnight. When firm, cut into 1 inch squares. Roll in confectioner's sugar. The recipe says it makes about 3 dozen squares. 10084 Prepared mustard 1.00tb 10084 Of Worcestershire sauce Makes about 64 small cubes Soften the gelatin in 1/2 cup of the apple juice. Boil remaining juice with the sugar for 15 minutes to concentrate it. Mix the lemon and lime juice, and add all but 1/4 cup cornstarch to dissolve it in the mixture. Add both gelatin mixture and cornstarch mixture to the boiled juice and boil again rapidly for 10 minutes until very thick, stirring constantly. Taste for sweet and sour and add more lemon juice if wanted. Mix in the walnuts and pour mixture into a 9-by-9-by-2-inch baking pan that has been dipped in cold water. Let paste harden 12 hours or overnight, then cut with a sharp knife into squares. Mix together the reserved 1/4 cup cornstarch and powdered sugar. Remove squares with a spatula and roll each in the powdered sugar mixture (the cornstarch helps keep the sugar dry). 10085 Dark bread 0.00 10085 The following may be part of dipping vegatables, and the paragraph was misplaced. * Cabbage should be shredded. Saute the pork, onion, and cabbage in hot oil until lightly browned. Stir in the mushrooms, bean sprouts, currants, and almonds and saute, stirring for 1 minute. Dissolve the cornstarch in 2 T water, and combine with sherry, soy sauce, and ginger; add to the pork mixture and bring to a boil, stirring. Remove from heat and cool. Stack the egg roll wrappers and cut in half to form rectangles. Forming one roll at a time, place a heaping teaspoonful of pork mixture on one end of rectangle, moisten the long edges, and roll up. Press the edges together to seal. Egg roll may be prepared to this point, then refrigerated for several hours or overnight or frozen for several days before frying. Adjust time for browining. If rolls are frozen, let them thaw before cooking. Heat the oil to 375 degrees F. and fry the egg rolls, 4 or 5 at a time, until golden brown and crisp on all sides. Frying will take about 4 to 5 minutes; turn rolls once. Drain on paper towels and keep warm while frying the remaining rolls. Serve with warm Ginger Apricot Sauce. GINGER APRICOT SAUCE: Combine the apricots, sugar, ginger, and salt with 3/4 cup water in a small saucepan and bring to a boil. Reduce heat and simmer, uncov- ered, for 5 minutes. Pour the mixture into a blender container or food processor. Add lemon juice, cover and process until smooth. Serve warm. 0.00 Toss apples with sugar, almonds and raisins. Beat eggs with butter and vanilla and stir into apple mixture. Combine flour, baking soda cinnamon, allspice, cardamom and salt in a separate bowl. Stir dry ingredients into apple mixture only enough to moisten all ingredients. Spoon into a greased 8" baking dish and bake in a preheated 350 degree oven for about 45 minutes. Cool slightly before cutting. 1769 Drained 0.00 Combine flour,sugar,baking powder and salt in a mixing bowl. Beat egg yolks with oil,buttermilk and apple juice. Stir into flour mixture with nuts until all ingredients are moistened (do not over stir). Beat egg whites until stiff and fold into batter. Spoon onto a hot,greased griddle and turn once when bubbles appear. Makes 8 to 10 pancakes. 1.00ts 1769 Salt 0. =------------------------------- GARNISH --------------------------------- Prepare pie crust for filled one-crust pie using 9-inch pan. Flute edge. Heat oven to 375F. Reserve 2 T sugar. In medium bowl, combine remaining sugar and corn starch. Add eggs, beating well to combine. Stir in butter, corn syrup and almond extract. Mix in apples and almonds. Pour into pie crust-lined pan. If desired, garnish with apple slices overlapped in a circle around edge of pie. Sprinkle center with almonds. Sprinkle reserved sugar over top. Bake at 375F for 50 minutes or until center of pie is set. Cool completely on wire rack. Store in refrigerator. 1770 Smoked mackerel 2.00sm 1770 OR- smoked trout 0.00 1770 Chopped, toasted haz Sweet-Tart Pastry: 1. To prepare sweet-tart pastry: In food processor with metal blade or in mixing bowl, blend butter, powdered sugar and flour until mixture holds together. Press dough into the bottom and up the sides of an 11-or 12- inch tart pan with a removable bottom. Pierce pastry with a fork. Bake pastry in preheated 350-degree oven for 10 to 20 minutes or until it is a pale golden color. Remove from oven and cool completely before filling. To prepare filling: In a food processor with metal blade or in a mixing bowl, mix together almond paste, cream cheese, sugar, egg, vanilla and almond extract. Blend until smooth. Pour into cooled pastry, spreading evenly. To prepare topping: Peel, halve and core the apples. cut each half crosswise into very thin slices. Arrange them uniformly on almond filling, spreading them slightly. Press down gently into filling. Bake filled tart in preheated 375-degree oven 25 to 30 minutes or until apples are tender and almond filling is set. Ten minutes before end of cooking, sprinkle apples with sugar and continue baking until sugar melts and caramelizes slightly. Transfer to a rack and when cool, brush top with heated apricot preserves. Serve at room temperature. i 18184 Grated orange peel 1.00ts j 18184 Freshly ground pepper 0.25ts makes 12 oz aprox 1. roughly chop the apples(including the skin and core) and put them in a large heatproof bowl add the cider and lemon rind, then partially cover the bowl with microwave clingfilm. microwave on high for 10-12 minutes until the apples are soft, stirring twice during cooking. puree the apples in a food processor then pour into large nylon sieve placed over a bowl leave to drip for 2 hours set the drained pulp aside for the apple and rum spread measure the apple juice there should be about 1/2 pint but if necessary make up to half a pint with some cold water 3. pour the apple juice into a medium sized heatproof bowl and stir in the sugar microwave uncovered on high for 8-9 minutes until a teaspoon of the jelly dropped on to a chilled saucer forms a skin after 1 minute carefully pour the jelly into a clean warm jar and cover with a waxed paper disc allow to cool then cover with a lid 18186 Salmon smoked large slices 4.00 Wash, core and chop the apples; wash, blanch, peel and chop the apples and chop the onions. Place apples, tomatoes and onions in a preserving kettle and add raisins, vinegar, sugar, salt, red pepper and curry powder. Put the pickling spices in a cheesecloth bag and add to the kettle. Boil, stirring occasionally, for 25 minutes, or until apples are transparent. Remove fruit with a slotted spoon. Boil syrup rapidly until it thickens. Discard pickling spices, return the fruit to the syrup and bring to a boil. Remove from the heat and ladle into hot, sterilized jars and seal immediately. Process in boiling water bath for 10 minutes. This recipe makes approximately 24 half-pints. 18186 Onion chopped 1.00tb g 18186 Chives 1.00tb h 18186 Peppercorns crushed * The cooking apple should be peeled and sliced, the pepper should be seeded and cut into thin strips. In a heavy frypan, heat oil over medium-high heat. Cook pork chops until browned on both sides and almost cooked through; remove from pan and set aside. Over medium heat, cook the onion, garlic, apple and red pepper strips for 2 minutes or until softened. Blend chicken stock with cornstarch; add to pan along with curry powder, cumin and cinnamon; cook for 1 or 2 minutes until slightly reduced and thickened. Return pork chops to frypan; adjust seasoning with salt and pepper. Cook for 1 or 2 minutes or until heated through. Serve pork chops with sauce and sprinkle with fresh chopped parsley or coriander. Serve with quick-cooking couscous flavoured with chopped green onions and raisins. o 18187 Watercress 1.00bn a 18187 Sour cream Delicious with pork, ham or cheese. About 6 cups Bring all the ingredients to the boil in a fairly large pan. Reduce the heat. Simmer (with a lid on the pan) for approximately 2 hours. When the mixture is thick enough, pour the chutney in sterilized jars and close them immediately. Posted by Rina de Jong d 18187 Salt and freshly ground 0.00 e 18187 Black In a large bowl,stir together sugar,cornstarch and salt. Add apples,blueberries and lemon juice;toss to coat the fruit. Turn into pastry lined 9" pie plate. Dot with margarine. Add top crust; seal and flute edge. Bake in a 425 degree oven until crust is browned and filling is bubbly. Smoked Beef Brisket - Melinda Lee Smoked Brisket Smoked Chili Salsa Preheat oven to 350 deg F. Sift together flour, baking soda, cinnamon and salt and set aside. Combine sugar, eggs, oil, sour cream and vanilla, beating well. Blend into flour mixture. Fold in apples and nuts and pour into 2 greased and floured loaf pans. Bake 1 hour or until loaves test done. Males 2 loaves. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Dairy sour cream (optional) Toast bread lightly and cut diagonally into fours. Arrange a single layer of bread in bottom of lightly buttered 11-3/4 x 7-1/2 by 2 inch baking dish. Core and slice 1 apple. Core and dice enough of the remaining apples to measure 4 cups. Spread diced apples evenly on the bread. Sprinkle raisins over apples. Arrange remaining bread in two lengthwise rows on diced apples. Place apple slices between rows of bread. Heat milk and butter only until butter melts. Combine eggs, sugar, spices and salt; gradually add milk, stirring constantly. Pour over bread and apples. Sprinkle with brown sugar. Bake, uncovered, at 350 degrees 40 to 45 minutes or until set. Serve warm or cold, topped with sour cream. Makes 8 to 10 servings. Skillet Upside Down Cake Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Unroll dough; separate into 8 triangles. Spread 1 teaspoon apple butter over each of the 8 triangles. Roll each and place on cookie sheet. Bake crescents as directed on package label. Smoked Salmon W/ Fettucine - Serves 4 Smoked Sausage Soup With Potatoes And Greens Smoked Stuffed Artichoke Smoked Trout Tartlets MIX THE INGREDIENTS TOGETHER IN THE ORDER GIVEN. STERILIZE 7 TO 9 WIDE MOUTH PINT JARS AND LIDS. GREASE THEM WITH SHORTNING. FILL THE JARS HALF FULL AND BAKE ON THE MIDDLE WIRE WIRE RACK IN THE OVEN. BAKE FOR 45 MINUTES AT 325 DEGREES. AS SOON AS THE CAKE IS DONE, REMOVE THE BOTTLES FROM THE OVEN ONE AT A TIME. WIPE THE RIM OF THE BOTTLE CLEAN WITH CLOTH ANDPUT ON THE HOT STERILIZED LIDS. SCREW DOWN THE BANDS AND LET COOL. IMPORTANT-- DO NOT USE SMALL MOUTH JARS. DO NOT ADD ANY OTHER INGREDIENTS. AS THE CAKE COOLS IN THE SEALED JAR, IT WILL PULL AWAY FROM THE SIDES OF THE JAR AND COME OUT EASILY WHEN READY TO SERVE. SLICE AND SERVE WITH LEMON SAUCE. LEMON SAUCE 2 TBLS. CORNSTARCH 2 TBLS. BUTTER 1/2 CUP SUGAR 4 1/2 TSP. FINELY GRATED LEMON RIND PINCH OF SALT 2 TBLS LEMON JUICE 1 CUP BOILING WATER IN A PAN, THOROUGHLY STIR TOGETHER THE CORN STARCH, SUGAR, AND SALT. GRADUALLY STIR IN THE BOILING WATER, STIRRING CONSTANTLY TO KEEP IT SMOOTH. CONTINUE STIRRING AND COOK OVER MODERATE HEAT UNTIL BOILING. BOIL GENTLY FOR ABOUT 20 MINUTES. REMOVE FROM HEAT, ADD BUTTER, LEMON RIND AND JUICE. STIR THOROUGHLY. SERVE HOT OVER APPLE CAKE IN A JAR. MAKES ABOUT 1 1/4 CUPS. THIS SAUCE IS THICKER AND MORE TART THAN THE USUAL LEMON SAUCE. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Soak gelatin in 1/2 cup applesauce for 10 minutes. Mix sugar in remaining applesauce; bring to boil. Combine gelatin and applesauce-sugar mixture. Cook slowly for 15 minutes, stirring frequently. Remove from heat; add nuts, orange juice, grated rind and vanilla. Pour mixture into shallow pan dusted with powdered sugar. Allow to set; cut into squares. Dust candy with additional powdered sugar. Yield 1 pound. 10089 -and pin bo Combine all ingredients. Simmer slowly until thick. 10089 Scallions; chopped (2 scall 0.33c 10089 Horseradish; well drained 4.00ts 10089 Cucumber; shredded 1.00c 10090 2 apples, cored and sliced. Suggested Golden Delicious - stay white when cooked. Cook the apples to a soft pulp in a little water and allow to cool. Place in a blender with the dissolved gelatin, cheese and coloring, and blend to a smooth puree. Leave to set, then spread on the cake and pipe if desired. This spread, covered, keeps well in the refrigerator and may be deep-frozen. Suggested uses: Child's birthday cake, slab cake cut in squares and decorated with a blob of icing topped with a piece of fruit, low-calorie spread for plain cookies or scones. 5 cal in 2 tsp. Total recipe: 160 cal, 25 g (2 1/2 units) carbohydrate, 4 g fiber, 13 g protein, 2 g fat. 7.00oz 10090 package), stems discarded 0.00 10090 And mushrooms sliced 0.00 Heat oven to 400 degrees. Mix baking mix and sour cream until soft dough forms. Turn dough onto cloth-covered board generously dusted with baking mix. Gently roll in baking mix to coat; knead until smooth, about 20 times. Divide dough into halves. Roll each half into 9-inch square with cloth-covered rolling pin dusted with baking mix. Cut into nine 3-inch squares. Place on ungreased cookie sheets. Mix cream cheese, granulated sugar and orange peel. Place two apple slices on center of each square; top with 1 tbsp. cream cheese mixture. Bring 2 opposite corners of dough to center of each pan, overlapping slightly; pinch well. Bake until crust is golden brown, 12 to 15 min. Remove from cookie sheet and; cool slightly. Mix powdered sugar and orange juice & drizzle over rolls. Makes 1-1/2 dozen. 0.00 10090 Walnut pieces 0.33c In a large mixing bowl, cream sugar and butter. Add eggs, one at a time, beating well after each addition. Stir together all dry ingredients; set aside. Combine cider and vanilla. Add dry ingredients alternately with cider mixture to batter. Mix until well blended. Spoon into a greased 10-inch angel food cake pan or fluted tube pan. Bake at 325 degrees F for about 1 hour and 10 minutes or until cake tests done. Meanwhile, combine all icing ingredients in a saucepan. Bring to a boil; reduce heat and simmer 10 minutes. While cake is warm, drizzle 1/3 of the icing over the cake. Serve remaining icing over individual cake servings, if desired. YIELD 12-16 servings. 10091 Horseradish 2.00ts 10091 Liquid smoke 0.25ts 10091 Salt and pepper to taste 0.00 Pour apple pie filling into a 9-inch pie plate. Dot with butter;sprinkle with lemon juice and cinnamon. Place in 400 oven for about 10 minutes, or until mixture is hot and bubbly. Meanwhile combine biscuit mix and 2 tablespoons soft butter, stir in milk. Drop by spoonful on hot apple mixture. Continue baking 20-25 minutes or until biscuits are done. Serve warm with cream. 0.00 000006 20748 Plate Heat the oven to 375 degrees. Melt 4 tablespoons of butter and pour into an 8-inch-square pan. Spread it evenly and arrange apples over it. Mix 1/4 teaspoon of the salt with 1/4 cup of sugar and sprinkle evenly over the apples; set aside. Melt the remaining 8 tablespoons of butter in a small pan, remove from heat, add milk and egg, and beat well. Mix flour, baking powder, the remaining 1/2 cup of sugar and the remaining 1/2 teaspoon salt in a bowl. Stir in milk and egg mixture and beat until smooth. Pour over the apples and bake for about 30 minutes, or until a toothpick comes out clean. Serve from the pan in squares, fruit side up. Serve plain or with whipped cream or vanilla ice cream if you wish. 20750 Onion juice 1.00ts d 20750 Lemon juice 1.00tb e 20750 Paprika Combine All Ingredients in A Nonaluminum Saucepan. Place Over High Heat. Bring To A Boil, Stir Constantly. Reduce Heat & Simmer Uncovered 15 Min. OR Until Apples Are Tender. Remove From Heat & Let Cool. With Knife Blade in Processor, Add Cranberry Mixture. Process, Pulsing 1 OR 2 Times Until Combined. Place in A Medium Bowl. Cover& Chill. (Fat 0. Chol. ) Minced chives 1.00x i 20751 Prepare pie crusts for filled two-crust pie using 9-inch pan. Heat oven to 450F. In a large bowl, stir sugar, corn starch and cinnamon until well mixed. In another large bowl, mix apples, cranberries and corn syrup. Add fruit to sugar mixture. Mix to combine. Spoon into pie crust-lined pan. Dot with butter. Top with second crust; flute. Cut four 4-inch slashes in center of crust forming a criss-cross design. Peel back center points and press lightly in crust to hod and form 8 petals. Brush crust with milk; sprinkle with sugar. Bake at 450F for 10 minutes. Reduce temperature to 350F; continue baking 40 to 45 minutes or until golden brown. Cool completely on wire rack. Store in refrigerator. f 20751 Fresh chives; chopped 1.50tb g 20751 Fresh ground black pepper 0.00 h This quick dessert can also be made with a large peach. Whipped cream or ice cream for garnish Place butter in 1-cup glass measure. Microwave, uncovered, on HIGH 10 sec. or until softened. Stir in sugar, oats, flour and cinnamon; set aside. Place apple slices in small microwave-safe bowl. Sprinkle oat mixture over apple. Microwave, uncovered, on HIGH 2-1/2 minutes or until apple is tender, rotating dish once during cooking. Serve warm or chilled; garnish with whipped cream. Serves 1 *TIP To soften brown sugar, place 1 lb. brown sugar in a micro- wave-safe container. Cover; microwave on HIGH 30 sec. m 20751 -basil) -- cut in 1/2" cubes 0.00 n 20752 Golden Delicious or other 6.00md a 20752 - cooking apples, cooked 0.00 Melt butter in large skillet. Pare,core and slice apples to 1/2" pieces. Add apples to butter and cook, stirring, 8 minutes until tender. stir in suygar, peel, cinnamon, mace andcurrants. Cook 15 minutes, stirring until thickened. Cool. In large bowl, combine 1 cup flour, sugar,salt and yeast. In small saucepan, combine water and butter. Heat on low flame until 120 F Gradually add to dry ingredients. Beat 2 minutes, Beat in egg, peel and 3/4 cup flour. With mixer, beat 2 minutes. Add remianing flour, stir in. Cover, let rest 20 minutes. Grease 2 baking sheets. Place half the dough on well floured work surface, roll to 14"x12". Place on sheet. Spread 1/2 filling lenghtwise down center of the dough,. Starting about 3/4" for filling, cut 1" wide strips diagonally from filling to edges of dough. Alternately fold opposite strips of dough at angles across filling. Fold ends over filling. Brush large piece of waxed paper with vegetable oil. Loosely cover sheet. Top with plastic wrap. Refrigerate 2 hours. Uncover, let stand at room temperatue 10 minutes. Preheat oven to 375 F. Combine rest of ingredeints for topping. Sprinkle over loaves. Bake 30-25 minutes until lightly browned. Remove from sheet. Cool. Preparation time 1 hour. Total time 4 hours. 10683 Fresh parsley, minced 3.00tb k 10684 LYMAN EDDY (HKDS25A 0.00 PREHEAT OVEN TO 400F. Melt the butter in a medium skillet over medium heat on top of the stove. Add the apples, cover and cook for 5 minutes. Remove the cover and add the sugar, juice, mace and cornstarch. Cook another minute, stirring, remove from the heat and set aside. Meanwhile, place prepared pie shell in the oven and bake for 10 minutes. While the pie shell is baking, combine cookie crumbs, melted butter and sugar and mix well. Remove pie shell from the oven and add the cooked apple mixture. Sprinkle the cookie crumble over the apples and replace in the oven for another 20 minutes. Cool the pie to room temperature before serving. or cool completely and serve at room temperature. Pwd milk..dry 3.00tb g 10684 Warm water 1.00c h 10684 Melted shortg or oil 2.00 Beat eggs in large bowl with a fork. Combine the whipped topping, graham cracker crumbs, apple, cinnamon, nutmeg and 1/4 cup of the corn syrup; gently fold into eggs until blended. Spread evenly into greased 9" square pan. Combine remaining corn syrup, butter and nuts. Spoon evenly over batter. bake @ 350 degrees for 45 minutes, or until cake springs back when lightly pressed. Cool in pan. Serve with additional whipped topping, ifdesired. est (finely grated yellow peel without the white pith Place all ingredients in saucepan; stir and bring to a boil over medium high heat and cook 3 minutes. Spoon over each piece of cake. Serve warm. h a dollop of yogurt; marbelize by running a knife through it once in a zigzag pattern. 0.75c d 10685 Baking powder 1.00ts e 10685 Unsifted all purpose f Blend together cheese and mayonnaise. Add apples, nuts, and lemon juice. Serve with crackers. spy corn and rice cereal bites (Crispix) Combine desired cereal and chow mein noodles or pretzels in a 13x9x2-inch baking pan. Stir together melted butter or margarine and desired Snack Mix Ingredients. Pour over cereal mixture, tossing gently till well coated. Bake in a 325F oven about 25 minutes, stirring once or twice. Spread in a large shallow pan or on foil to cool. Makes about 7 1/2 cups. Pare and core apples. Sift flour, baking powder and salt; cut in shortening, add milk and mix to smooth dough. Turn onto floured board and divide into six portions. Roll each portion large enough to cover one apple. Place an apple on each piece of dough; fill with cinnamon and sugar; wet edges of dough and fold over apple. Place on greased baking sheet, and bake at 350 F until apples are tender (about 40 minutes). 0000000964 0000000964 0000000964 0000000964 Sift the dry ingredients into a bowl. Beat the egg and add the milk and stir into the dry ingredients. Mix well. Add the sliced apples. Drop batter by spoonfuls into hot fat and fry. 00000965 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000966 0000000967 0000000967 0000000967 0000000967 Rub roast with salt and pepper. Brown pork roast under broiler to remove excess fat; drain well. Core and quarter apples. Place apple quarters in bottom of crockpot. Place roast on top of apples. Combine apple juice, brown sugar, and ginger. Spoon over top surface of roast, moistening well. Cover and cook on Low 10-12 hours, until done. 0000000969 0000000969 0000000969 0000000969 0000000969 0000000969 0000000969 0000000970 Cream sugar with oil. Sift dry ingredients together and add alternately to the cream mixture with the molasses, coffee and milk. Fold in apples and raisins. Batter will be stiff. Spread in 2-3 strips on 2 greased cookie sheets. Bake in a preheated 350oF Oven for 20-25 minutes. Dust with confectioners sugar while still warm. Cut in small pieces and remove from pans to a rack right away. 0000000973 0000000973 0000000973 0000000973 0000000974 Clean sterilized jelly bag and cheesecloth Do Not peel or core fruit, just wash and cut into pieces Seeds & Skin contain most pectin so they should be cooked along with the pulp. This will assure a firm jelly. Cover the fruit with the water, add more if needed, add lemon juice and boil until tender, remove from heat and mash. Strain the fruit through the jellybag. DO NOT ATTEMPT TO RUSH THE JUICE BY SQUEEZING THE BAG OR MASHING THE FRUIT DOWN. AS THIS WILL CAUSE THE JELLY TO BE CLOUDEY. Let the fruit stand in jelly bag 4 to 6 hours or overnight if you have the space available. The following morning add sugar 1 cup to 1 cup juice, boil until candy thermometer reads 220 degrees F turn off the heat and skim the froth. fill and cap the jars. Note: Your pan must be big enough so jelly can raise up in a rolling boil. This is a boil that cannot be stirred down. Jelly must boil at a rolling boil until it reaches the 220 degree stage or jelly will not set. 0000000978 *Peeled, cored, cut into 1/4-inch slices. +Preferably stone-ground Preheat oven to 375 degrees F. Heat 2 T. maple syrup and 1 tsp. butter in a heavy 10-inch ovenproof skillet over medium-high heat. Add apples and saute for about 5 minutes, or until slightly softened. Remove from heat. Using two spoons, arrange the slices, fanning them out from the center of the skillet. In a medium-sized mixing bowl, stir together cornmeal, flour, baking powder, salt and baking soda. In a small mixing bowl, beat together buttermilk, egg, remaining 1//4 cup maple syrup, remaining 1 T. melted butter and oil. Make a well in the center of the dry ingredients and pour in the buttermilk mixture. Stir with a wooden spoon until just combined. Spread the batter evenly over the apples and bake for 30 to 35 minutes, or until a toothpick inserted into the center comes out clean. Invert onto a platter, cut into wedges and serve immediately, topped with more syrup. Serves 8. Nutrition information: 197 calories per serving: 5 grams fat, 33 mg cholesterol, 263 mg sodium. 23% of calories are from fat. 100.00 975 Snail butter 0.50c 976 Lard 6.00tb 976 Raw country ham 3.00oz Combine cheddar cheese, ricotta cheese, egg, granulated sugar and almond extract in a medium bowl. Blend well. Spread 1 can of the apple pie filling over bottom of a greased 13 x 9-inch pan. Layer 1/2 of the noodles, over filling, then spread cheese mixture over noodles. Top with remaining noodles, then the remaining can of apple pie filing. Combine the 6 tablespoons brown sugar, flour, oats, cinnamon and nutmeg in a small bowl. Cut in butter or margarine until crumbly. Sprinkle over apple pie filling. Bake in a preheated 350 degree oven for 45 minutes. Cool 15 minutes. Meanwhile, prepare the garnish by blending sour cream and 1/3 cup brown sugar in small bowl until smooth. Cover; refrigerate. To serve, cut lasagna into squares and garnish with sour cream mixture. From Lisa Hlavaty's Database 976 Petits-gris snails 100.00 977 Butter 1.0 Apple Lokshen (Noodle) Kugel (sweet) ** Cook and drain noodles and put in a large bowl. Stir in margariane and eggs. Peel and chop apples. If using raisins, rinse in hot water and drain. Combine all ingredients together, add seasoning and mix well. Preheat oven to 350 deg F. Pour kugel mixture into a greased 9" x 13" baking pan. Bake for 40-60 minutes or until lightly browned. Makes 12 977 Canned anchovy fillets Combine all ingredients in a large sauce pot. Bring slowly to a boil. Cook rapidly to jellying point. As mixture thickens, stir frequently to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 8 half pints. 977 Quatre-epices 1.00tb 977 Canned snails Pare and slice apples. Add just enough water to prevent sticking. Cover and cook until apples are soft. Add grated rind and juice of lemon, and sugar. Heat to boiling, stirring constantly. Boil hard 1 minute. Remove from fire. Add fruit pectin. Stir 1 minute. Skim. The Household Searchlight 978 Snails 100.00 978 Vinegar Servings: 4 Peel potatoes. Cook in salted, boiling water. Meanwhile peel, core, and slice apples. Place in a pot with a tablespoon of water, and the sugar. Cook until soft. When the potatoes are cooked, drain and mash thoroughly. Beat in the apples and butter. This mash goes particularly well with bacon, or fried herring. 978 Basil sprig 1.00 978 Combine the stewed apples, sugar, butter, lemon juice and spices and mix well. Beat the egg yolks and add to the apple mixture and beat until light. Pour into a buttered baking dish and bake at 400-F about 15 minutes. Remove from oven and cover with a meringue made by beating the egg whites stiff, adding to them the powdered sugar and vanilla after partially beaten. Return to oven and bake at 325-F to brown the meringue. 0.50lb Spread apples evenly in bottom of pie shell. In separate bowl, cream sugar and butter. Blend in lemon juice and 3 beaten egg yolks. Pour over apple. Sprinkle with cinnamon and nutmeg. Bake in 350 degree oven for 40 to 45 minutes. Beat egg whites until peaks are formed. Gradually,add powdered sugar and vanilla,beating until meringue is stiff. Spread over top of pie. Return to oven. Reduce heat to 325 degrees. Bake 5 to 10 minutes longer,until meringue is lightly browned. ** %%%%% APPLE MERINGUE PUDDING %%%%% ** In bowl, combine apples, cranberries, sugar, flour, and cinnamon. Spoon into 10 inch pie plate. Cover with foil and bake in 325 oven for 20 minutes. In bowl, beat egg whites and cream of tartar until soft peaks form. Gradually beat in sugar until stiff peaks form. Fold in vanilla. Remove cover from fruit; top with meringue, covering fruit completely. Bake in 325 oven for 35 to 40 minutes or until golden brown. Serve immediately. Makes 8 servings. Per serving: about 180 calories, 2 gr protein, 0. 5 gr fat, 44 gr carbohydrates. 18192 Fat 3.00tb g 18192 Onions; sliced 3.00lg h 18192 Sour cream 1.00c i 18193 Soft Fat grams per serving: Approx. Cook Time: :40 Preheat oven to 350F. In mixing bowl, cream together shortening and sugar. Add eggs and vanilla, beat well. Combine flour, baking powder, baking soda and salt. Add to creamed mixture, alternating with sour cream. Fold in apple. Spread batter in greased 13 X 9 X 2" baking pan or large greased bundt pan. Combine nuts, brown sugar, cinnamon and butter. Sprinkle nut mixture evenly over batter. Bake 350F for 35-40 minutes. 181 Place Sherry in 1 Quart Glass Measure. Microwave At High 45 Seconds To 1 Min. OR Until Boiling. Add Apples & Dates. Cover With Plastic Wrap & Vent. Microwave On High 4-5 Min. OR Until Tender, Stirring After 2 Min. Cool Mixture Completely. Position Knife in Food Processor. Add Apple Mixture. Process Until Smooth. Place Mixture in A Bowl & Set Aside. Place Cottage Cheese in Processor & Process Until Smooth. Add Cream Cheese & Cinnamon; Process Until Smooth. Add Apple Mixture & Process Until Smooth. Place Mixture in A Bowl & Stir in Almonds. Cover & Chill. Serve Spread With Toasted Raisin Bread OR Apple Slices. (Fat 0. 7, Cho. 0) hopped fresh parsley 2.00tb d 18194 Salt 1.50tb e 18194 Pepper 1.00ts f Pare, core and slice apples. Arrange in baking dish. Add water and lemon juice; sprinkle with spices. Blend together flour, rolled oats, sugar, peanut butter and butter or margarine. Spread over apples. Bake at 325 about 40 minutes, or until apples are tender. Serve hot with plain cream. Makes 6 servings. 0.00 c 18195 Cloves garlic finely chopped 2.00 Okay, folks, our favorite time of year has come. The Vidalia onions have reached Virgina. Peel, core and slice apples into 1/4 inch slices. Peel and thinly slice onions. Layer the onion slices in a buttered 9 1/2 inch pyrex pie plate. Put a layer of apples on onion slices, another layer of onions, ending with apples. Pour one cup of bouillon over the layers, then sprinkle cracker crumbs on top. Drizzle melted butter over the crumbs. Bake in oven at 350 degrees for 30 minutes or until top has browned. 5508 Pie Crust for 9" pies 2.00 5508 Egg 1.00 5508 Cream Cheese; room temp., 2.00pk 5508 3 oz ea. 0.00 Combine juice and sugar into a large pan. Place over moderate heat and bring to a boil. Stir in Certo and bring to a full rolling boil and continue at a full rolling boil for 1 minute. Remove from heat, skim and bottle at once. This is from way back in the late 60's. 5509 Plain gelatin 1.00pk 5509 Milk 0.75c Roll out the pastry onto a greased baking sheet. FOR THE FRUIT TOPPING: peel and core the apples and cut into slices or quarters (if the apples are very large divide into eighths). If plums are used, rub them clean and then stone. Distribute the fruit evenly over the pastry. lay plums with the insides upwards. fold a piece of greased paper a number of times and lay it against the pastry at the open side of the baking sheet. OVEN: pre-heat for 5 minutes at very hot, bake at moderately hot. BAKING TIME: 15-25 min. After baking, when the cake has cooled somewhat, sprinkle with sugar. 2.50c 5510 Sugar 0.25c 5510 Vanilla 0.50tb 5510 Salt Preheat oven to 375 degrees F. Into small bowl sift together flour, baking powder, cinnamon, baking soda, salt, nutmeg and cloves; stir in milk powder and set aside. In mixing bowl cream margarine with sugar; add egg yolk and, using electric mixer on medium speed, beat until thick and creamy. Add apples, raisins, juice, and orange peel and stir to combine; add flour mixture and beat until well blended. In separate bowl, using clean beaters and mixer on high speed, beat egg white with cream of tartar until stiff but not dry; fold into batter. Spray eight 2 1/2 inch diameter nonstick muffin pan cups with nonstick cooking spray; spoon 1/8 of batter into each sprayed cup (each will be about 2/3 full) and partially fill remaining cups with water (this will prevent pan from burning and/or warping). Bake 20 to 25 minutes (until cake tester, inserted in center, comes out clean). Remove pan from oven and carefully drain off water (remember, it will be boiling hot); remove muffins to wire rack and let cool. Makes 4 servings of 2 MUFFINS EACH! EACH SERVING PROVIDES: 1 B, 2 F, 1 FR, 1/4 M, 40 OPTIONAL CALORIES. Per serving: 267 calories; 6 g protein; 9 g fat; 40 g carbohydrate; 177 mg calcium; 343 mg sodium; 70 mg cholesterol. 5511 Peanut butter 0.25c 5511 Marshmallow cream 1.00c 5511 Vanill Crepes aux pommes des Cantons Sift together flour, baking powder (1 Tbsp amount is correct), baking soda, salt sugar and cinnamon. Beat sour milk and eggs in a small bowl. Add apples, unpeeled and cut into small pieces and melted butter. Add the sour milk mixture to the dry ingredients. Stir well. Cook as you would ordinary pancakes in greased cast iron fry pan. Brown on both sides. Serve plain or with butter and maple syrup. to quote Mme Benoit, " Each year at the end of September, the whole family would go to the Eastern Townships Apple Festival. And there, instead of eggsin syrup as was the custom at sugaring parties, apples pancakes were served with lots of butter and delicious Townships maple syrup. " 0.00 c 18196 Chopped parsley or cilantro 0.00 d 18197 Cake mix, German Chocolate 1.00pk Preheat oven to 350'F. Cream together butter, peanut butter, and sugar. Add egg and beat well. Sift dry ingredients together and add alternately with applesauce to creamed mixture. Pour into greased waxed-paper-lined 8x8x2" pan. Bake in preheated oven 40 minutes, or until done. Cool 5-10 minutes, remove from pan to rack, and cut into squares. 0.33c d 18197 Chocolate chipe 1.00c Wash 8 pint, five 1-1/2 pine or 4 quart jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Wash apples and pears. Place in a 6-quart pot. Pour orange juice over fruit; cover. Stirring occasionally, cook over low heat until fruit is tender. If mixture is too dry, add 1/4 to 1/2 cup water as mixture cooks. Press through a food mill or sieve into a large bow; discard seeds and skins. Return puree to pot. Stir in orange peel and sugar. Stirring constantly over medium heat, bring to a boil. Ladle into 1 hot jar at a time, leaving 1/2 inch headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid. Place in canner. Fill and close remaining jars. Process in a boilinb-water bath. Pints 20 minutes, 1-1/2 pints or quarts, e 18198 Buttermilk 1.50c f 18198 Baking soda * Or you can use 3/4 cup regular milk and 1 T vinegar to make sour milk. ====================================================================== = 1. Preheat the oven to 375F. Spray a 9 1/2 inch tube pan with nonstick spray. In a large bowl, cream the margarine with the brown sugar. Beat in the egg and vanilla. In a medium bowl, combine the flour, baking powder, baking soda and salt. Stir to blend. Stir in the cinnamon and nutmeg. Finely chop the apples, and mince the dried pears. Alternately add the flour mixture and the milk to the butter-sugar mixture in three additions, beating just until the flour is no longer visible. Stir in the apples and pears. Scrape the batter into the tube pan and bake for 40 min. , or until golden brown and tests clean. Cool in the pan on a rack for 10 minutes, then unmold the cake and cool completely. Dust cake with confectioners sugar just before serving. Serving size: one 2 1/4 inch wedge. Per serving: each provides 1 fat, 1 bread, 1/4 fruit, 60 optional cals. Calories per serving: 207 Note: If you don't have any dried pears, you can substitute raisins are just as good! 0.25c b 18200 Kraft Caramels 1.00pk c 18200 Chocolate Chips 6.00oz d 18 Stir the water, apple juice concentrate and pectin in a 3-quart saucepan, until the pectin is dissolved. Heat to boiling, stirring constantly. Add the sugar and red pepper then heat to a rolling boil, stirring constantly. Remove from the heat and strain. Add the red food color. Immediately pour into hot sterilized jars or glasses or freezer containers. Cover tightly and cool. Refrigerate no longer than 4 weeks or freeze no longer than 2 months. Serve with meat. Makes 4 half pints of jelly. GRAPE JELLY: Substitute 1 can (6 oz) of frozen grape juice concentrate for the apple juice concentrate. Omit the red pepper and food color. TANGERINE JELLY: Substitute 1 can (6 oz) frozen tangerine juice concentrate for the apple juice concentrate. Omit red pepper and food color. b 10737 Molasses 0.25c c 10737 Egg Combine sugar, vinegar, and spices. Boil 5 minutes. Add fruit and cook until tender. Pack in sterilized jars. Fill to within 1/4 inch of top with sirup. Other fruits such as peaches, pears, and crab-apples may be substituted for apples. ead filling on whole wheat or brown bread. Remember, butter outsides of bread and toast in your Snack'n'Sandwich maker Basil) and Tomato Spread slice of bread with cream cheese. Add a layer of sliced tomato. Sprinkle with salt, pepper, sugar and fresh choppe Make your favorite pie crust (top and bottom). Boil water,sugar and cream of tartar. Add whole crackers,1 at a time. Boil 2 minutes. Add remaining ingredients. Cool. Pour into prepared pie shell. Cover with top crust. Slit top for steam vents. Bake @ 425 degrees for 10 minutes. Reduce heat to 350 degrees. Continue to bake 20 to 25 minutes or until golden brown. Remove from oven. Cool. Makes 1 pie. be used as fillings for roll-ups. Mint and Pineapple Follow directions as above, subs Preheat oven to 374 degrees. Brush bottom and sides of crust,evenly, with egg yolk;bake on baking sheet until light brown,about 5 minutes. Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar, 1/4 cup brown sugar,3 tbsp. flour,salt,cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour,sugar,brown sugar and butter with fork or pastry blender until crumbly. Sprinkle topping mixture,evenly, over apples. Bake on baking sheet,about 50 minutes. Cool on wire rack. Serve at room temperature. /2 inch from top of well push 1 Tsp pudding or marshmallow sauce into center of each batter filled well. Put a small plop of batter on top of filling. Close WITHOUT latching. Cook for 4 minutes. For breakfast I have used raisin bread and put a mixture of applesauce in the middle. Not much but enough. Sprinkle with cinnamon sugar unless I use my own homemade spiced applesauce. Have you ever made any of that? Easy as mash potatoes!! From: Vivian Worthington Bake @ 350 degrees in unbaked crust. 1.00ts i 10738 Ground cloves 1.00ts j 10738 Ground cinnamon 1.00ts k 10739 Flour;all purpose* 3.50c a Combine plums, apples and juice in a heavy non-aluminum saucepan. Bring to a boil over medium heat. Reduce heat, cover partially and simmer 25 minutes, stirring occasionally. Uncover and cook until fruit is very tender, stirring stirring occasionally (20-30 minutes). Cool slightly. Force fruit through food mill fitted with medium blade, discarding peel and seeds. (or you can do as I do, seed and pit the fruit BEFORE cooking. Then, when you reach this stage, all you have to do is run it through a food processor) Return puree to pan, add sugar and cinnamon. Bring to a boil over medium heat, stirring constantly. (careful, mixture can scorch easily!) Reduce heat and simmer briskly until butter is thick and glossy, stirring frequently (about 40 minutes). Remove from heat, spoon into hot sterilized jars and seal. Makes 3 pints jars or 6 - 8oz jars. Butter can be stored in the fridge for up to 3 weeks, or processed in a boiling water bath (15 minutes for pint jars or 10 minutes for 8 oz jars) and kept on a cool dark shelf for up to 1 year. 2.00tb 5511 FOURTH LAYER --------- 0.00--------- 5511 Milk chocolate chips 1.00c 5511 Butterscotch chips 0.25c Heat oven to 375. In large bowl, combine 1/4 cup butter, 1/4 cup brown sugar, lemon juice, flour and 1/2 teaspoon cinnamon. Add fruit; toss to coat well. Place in a 8 x 8 x 2-inch baking pan. In small bowl combine oats and all remaining ingredients. Sprinkle over fruit. Bake 30 minutes or until fruit is tender and topping crisp and brown. Serve warm, serves 6. 5512 Sugar 0.00c Cook the chops using melted fat trimmed from the meat and 1 tsp butter. (Note from Anne MacLellan; those concerned about their fat intake may chose to use corn oil or some other vegetable oil rather than the pork fat). Season to taste and set on hotplatter. Keep warm. Slice the apples 1/2" thick and add to the pan with 1 tsp butter, the sugar and a few pinches of cinnamon or cloves. Cook over medium heat for about 10 minutes, turning once or twice until some of apples are browned. Arrange them around the chops and serve. Serves: 4-6 To quote Mme. Benoit, "The apples keep the chops moist and tender. I sometimes use 6 to 7 apples, then I use 1 Tablespoon sugar. Serve very hot. " 0.50ts 5513 PATTI --------- 0.00--------- 5513 Vanilla ice cream 12.00oz Servings: 4 5513 Crunchy peanut butter 0.25c 5513 Cool whip 1.00c 5513 Instant chocolate pudding 1.00pk 5514 Butter, softened 1.00c Make a dough of the lard, flour and salt, adding enough water to moisten and hold together. Roll out like pie dough and cut into 2 inch squares. Wash and peel apples and cut into eighths. Put alternate layers of apples and dough into kettle, sprinkling each layer of apples generously with sugar and adding a little cinnamon. Have top layer of dough, dot with butter and fill kettle half full of water, cover and cook over a low flame until apples are soft. Serve with milk or cream. 0.25ts Rinse chicken, pat dry. Place each breast half between 2 pieces of plastic wrap. Pound from the center to the edges with the flat side of a meat mallet till 1/4 inch thick. Remove plastic wrap. Place one prosciutto slice atop each breast half. Combine apple and 1/8 teaspoon pie spice. Place a fourth of the apple mixture on each breast. Fold in sides and roll up each half starting from a narrow end. Secure with wooden toothpicks. Sprinkle with additional apple pie spice. Place in a 10x6x2 inch baking dish. Bake, uncovered, in a 350 degree oven for 25 to 30 minutes until tender and no longer pink. Remove picks. In a small saucepan cook onion in margarine until tender. Stir in flour and dash pepper. Add milk. Cook and stir till thickened and bubbly; cook and stir 1 minute more. Stir in cheese till melted. Serve sauce over chicken rolls. Serve with rice or on a bed of rice, if desired. 5515 Milk Wash apples. Remove stems, seeds, and blossom ends. Do not pare. Cut in quarters. Cover with water. Cook until very soft. Drain through jelly bag. Wash quinces. Remove stems, seeds, and blossom ends. Do not pare. Cut in small pieces. Cover with water. Cook slowly until very soft. Drain through jelly bag. Combine apple and quince juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. 1773 Cl Garlic, finely c Apple Raisin Cream Pie Make favorite pastry; line bottom of pie tin with one crust and set aside. Combine apple slices, sugar, flour, spices, raisins, salt and lemon peel; mix together well. Spoon filling into pastry-lined pan; dot with butter. Cover with top crust decorated with steam vents; seal edges. Cut a 1-in circle from dough in center of top crust. Bake at 400 ea 00 for 40-45 minutes. Remove pie from oven; slowly pour cream into center hole of top crust. Return to oven; bake 5-10 minutes longer. Let stand 5 minutes before cutting. (Refrigerate any leftovers. ) 1773 Red bell pepper, cut 1.00md 1773 Into 1-inch pieces 0.00 1774 Fillets white fish, 8 oz 2.00 1774 Combine oat bran and baking powder; add to combined milk, egg whites and margerine, mixing well. Heat 6 to 7 inch crepes pan or skillet over medium heat; lightly coat with non-stick spray or lightly oil before making each crepe. Pour about 1/4 cup batter onto hot prepared pan; immediately tilt pan to coat bottom evenly. Cook 1 to 1 1/2 minutes or until top looks dry. Turn; cook an additional minute. Stack between sheets of wax paper. Combine ricotta, apple, raisins, sugar and vanilla; mix well. Spoon about 2 tblsp. along less evenly browned side of each crepe. Fold or roll up sides to cover filling. Combine syrup and cinnamon; heat over medium heat about 2 minutes, stirring occasionally, or until heated through. Just before serving, pour 2 tblsp. over each crepe. Makes 5 servings--10 crepes. (about 300 calories per 2 crepes) 1775 Chopped Parsley 2.00tb Heat oven to 400 degrees. Lightly spray cookie sheet with non-stick spray or oil lightly. Combine flour, sugar, baking powder, and cinnamon; cut in margerine until mixture resembles coarse crumbs. Stir in oat bran, apples and raisins. Add combined water and egg whites, mixing just until moistened. Shape dough to form a ball. Tu7 rn out onto a lightly floured surface. Knead gently 6 times. Pat a 9-inch circle onto prepared cookie sheet. Score dough into 8 wedges; do not seperate. Bake 18 to 20 minutes or until lightly golden brown, Break apart; serve warm with jelly, jam, or fruit preserves. Makes 8 scones. (about 280 calories each) 1776 Olive oil 1.00tb 1776 4 oz. tuna steaks 8.00 1776 1/2 inch thick 0.00 Cream sugar and shortening. Add apple sauce, which has been sieved to remove all lumps, molasses, eggs, and lemon juice. Sift white flour, measure, and sift with baking soda, salt, and spices. Dredge raisins in whole wheat flour. Add white flour mixture to batter gradually. Beat thoroughly. Add dredged raisins. Put a layer of the batter into a paper-lined baking pan. Add a layer of citron and nuts, cover with a layer of the batter. Repeat, having the top layer of the batter. Bake in a slow oven (300 to 325 F) about 2 hours. 0.00 c 18201 Water 0.25c d 18201 Peanut butter, smooth 2.00tb e 18201 Flour, unsifted 2.00c f Cream shortening and sugar. Add eggs and apple sauce. Beat thoroughly. Sift flour, measure, and sift with baking soda, salt, and spices. Add alternately with milk to first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 45 minutes. Butter 1.00c i 18201 Sugar 2.00c If wheat germ is not available, use bran or whole wheat flour. Sift dry ingredients together in a large mixing bowl. Stir in apple sauce, raisins and orange rind. Combine orange juice, egg and vegetable oil, add to batter, stirring just until moistened. Spoon into lightly oiled 8 inch square cake pan. Bake 50 minutes at 350F or until cake tests done. 16 pieces 2"x2" 1 serving contains 136 Calories 1 starchy foods choice 1 fruits & veg. choice 1 tbsp whipped cream contains 45 cal and is equal to 1 Fats & Oils choice. 18202 Vinegar, white 1.00ts c 18202 Vanilla extract 1.00ts d 18202 Sugar, granulated 0.75c e 18202 Choc. Chips, Semisweet, sm. 0.25c Pare and slice your apples and lay them in a buttered baking dish. Sift over them the sugar, cinnamon, nutmeg, or maybe cloves, to taste, and dot with the teaspoonful of butter. Pour in gently enough water to almost but not quite cover them. Then make a paste of your other ingredients. Sift the salt, sugar, and baking powder well into the flour; rub in the fat; add enough water to make a stiff paste; roll it, or pat it between your hands until it is the right size and shape to cover your dish of apples. Lay it on. Pop the dish into a moderate oven (350 degrees F. - Perry) and bake until the apples are done, which they ought to be in thirty or forty minutes. Glass baking dishes are very nice for this sort of pudding -- you can see so plainly what the insides are up to. Serve with a pitcher of whole milk, cream, or sauce, as you prefer. Remember, milk's best for you. .00 c 18204 Cloves garlic, crushed some finely grated lemon rind Wash the rice and put it nto a pan of slightly salted boiling water. Boil it for twelve minutes, then strain it through a colander and drain it well. Meanwhile, peel the apples thinly and remove the cores. Take five small basins and butter them well. Divide the rice in five equal portions. Take about 3/4 of each portion of rice , and put into the buttered basins, line them evenly with the rice, and then press an apple into the center of each dish. Put a little grated lemon rind,a clove, one or two stoned raisins and the sugar into the center hole of the apples, then cover them with the remainder of the rice, and press it down firmly. Cover each basin with a buttered paper and steam the Apple Snowballs forabout 45 minutes, until both the apples and the rice are tender. Then turn them out carefully and garnishwith oneor two cloves. Serve them with hot golden syrup sharpened with a little lemon juice. If small basins are not available then the rice can be put into pudding cloths. It should be shaped around the apples, and then they should be tied up and boiled till the apples are tender. 4291 Egg 1.00 4291 Sour cream 1.00c 4291 Whole Wheat Pastry Flour 3.00c Pare and cut and wash apples. Place in saucepan that contains one quarter cup of hot water. Stew a few minutes then add one cup of sugar, (a little more if apples are tart), cinnamon and butter. Cook until tender but not too wet. Place in a baking dish, and pour over with custard cream. Custard Cream 1 pint milk 3 or 4 eggs 2 spoons sugar for each egg 1 tsp. vanilla Make a thin cooked vanilla custard cream, using only yellows of eggs as whites are used for meringue. Pour over apples and top with meringue. Place in oven and let bake until custard becomes semi-set. May be served warm or cold. 4292 Salt 1.00ts 4293 Flour; general purpose 2.50c 4293 Buttermilk 1.00c Combine flour, baking powder and soda, and salt. set aside. In another bowl, mix the applesauce, sugar and spices. Add milk, vanilla and egg whites. Mix well. Stir in flour mixture just until combined. stir in apples and raisins. pour into sprayed 7x11" pan and bake at 350 F for 25-30 minutes. oda 1.00ts 4293 Salt 1.00ts Pour apple juice into a preserving kettle or large saucepan. Thoroughly crush the barries, using a potato masher, one layer at a time; measure 1/2 cup prepared berries; add to apple juice; add sugar. Place pan over high heat; bring to boil, stirring continuously; at once, stir in liquid fruit pectin; bring to a full rolling boil; boil hard for 1 minutes,stirring continuously; remove kettle from heat. Skim off foam with a metal spoon; pour quickly into hot sterilized jars, leaving 1/2 inch head space; seal with melted paraffin wax; cover with clean lids. Stor in a cool, dark, dry place. **NOTE** Bottled Strawberry cocktail can be substituted for the fresh strawberry juice, giving a slightly sweeter product. Makes 3-1/2 cups. 0.33c 4294 Starter 1.00c 4295 SMALL LOAF --------- 0.00- Pastry: Sift the flour and salt together. Cut in the 2 Tbsp shortening and add the eggs and water. Knead well, then throw or beat dough against board until it blisters. Stand it in a warm place under a cloth for 20 minutes. Cover the kitchen table with a small white cloth and flour it. Put dough on it. Pull out with hands very carefully to thickness of tissue paper. Preheat oven to 450 degrees. Spread dough with mixture made of the sliced apples, melted butter, raisins, nuts, brown sugar, cinnamon and grated lemon rind. Fold in outer edges and roll about 4 inches wide. Bake 10 minutes, reduce heat to 400 degrees and continue to bake about 20 minutes. Let cool. Cut in slices about 2 inches wide. 4295 Bread Flour 2.00c 4295 Yeast 1.00ts 4295 MEDIUM LOAF --------- Servings: 8 CRUST: Combine the flours in the bowl of food processor. Cut margarine or butter into small pieces and add. Porcess with on/off turns until the mixture is about the texture of cornmeal. With the motor running, add the cottage cheese and Cheddar. Porcess until the mixture forms itself into a ball. (If the dough doesn't form a ball in about 6 seconds, add a splash of water and continue to process. ) Coat an 11 inch tart pan with no-stick spray. Press the dough into the pan to coat the bottom and come evenly up the sides. Refrigerate for at least an hour. Bake the tart shell at 375 degrees for 20 minutes, or until golden. Let cool. FILLING: Peel, core and slice apples into 1/4 inch half-moons. Arrange slices in the shell. In a medium bowl, whisk together the egg, egg whites, yogurt, maple syrup, remaining flour and cinnamon until smooth. Pour over the apples and smooth with a rubber spatula. Bake at 375 degrees for about 40 minutes, or until topping is firm and mottled with brown. Let cool on a wire rack until pan is cool enough to handle. Remove sides of pan. Brush with jelly if desired. The tart is best served warm. Per serving: 186 calories, 7. 2 g protein, 5 g fat (24%), 2. 6 g dietary fiber, 38 mg cholesterol, 82 mg calcium, 139 mg sodium. Combine the cider, sugar and thyme in a 4-quart microwave-safe bowl, and stir well. Cook, uncovered, at full power (650 to 700 watts) for 10 minutes. Stir, return to the microwave, and cook until the sugar has dissolved and the mixture has reached a full rolling boil, about 5 more minutes. Stir the pectin into the mixture, return it to the microwave, and cook for 1-1/2 minutes. Skim any foam off the surface, ahd pack the jelly into sterilized jars according to the manufacturer's directions. Makes 1 quart. Authors' note: A delicate flavor -- just perfect for glazing a simple lamb or pork roast. >SL01 If the bread is not stale, spread the slices out on a rack or counter for half a day to dry them out. Then cut into cubes. Combine the bread cubes with the remaining ingredients. Stuff the turkey or bake in a covered oven-proof dish for about 40 minutes at 325 (or whatever temperature you are using for your turkey) *** OR ** put into Crockpot and cook on high for 2 hours then low for 4 hours. Peel, core, and thinly slice apples. Put them in a saucepan with 1/4 cup of the water and 1/4 cup of the applejuice. Bring to a boil, then reduce heat and simmer uncovered for 1 hour. Mix cornstarch with the 2 Tb of applejuice. Stir into the mix, and stir until it thickens. Put all ingredients in a blender and puree until smooth. Refriger- ate. Makes about 4 cups. Preheat oven to 350 deg F. Place half of the noodles and apples in a buttered baking dish. Sprinkle with half the brown sugar and a dash of cinnamon. Dot with half the butter. Repeat. Cover and bake 30 minutes. Stir well before serving (or, leave uncovered toward the end of baking to give the top a nice crunchy texture. A cool, tart, tasty, fruit dessert. Choose apple of the same size. Peel, core and quarter them, place in a heavily buttered frying pan and cover with a syrup made from the sugar,water, lemon juice and rind. bring to a boil, cover and cook slowly over very low heat 10-20 minutes. When cooked, place apples on a fruit dish and add jam and sherry to syrup in pan. Simmer until sauce thickens. Pour over apples and chill. Serves 6. r 1.00T Makes 1 round loaf 1 Tbsp active dry yeast 3/4 cup warm apple cider 3/4 cup hazelnuts 3 to 3 1/4 cups white flour, preferably unbleached 2 Tbsp brown sugar 6 to 7 gratings fresh nutmeg (1/4 tsp) 3/4 tsp cinnamon 1/4 tsp salt 1 egg 1 cup applesauce In a cup with a spout dissolve the yeast in 1/2 cup of the cider. Spin the hazelnuts and 3 cups of the flour together in a food processor until the nuts are roughly chopped. Add the brown sugar, spices, and salt. Pour the dissolved yeast in through the funnel with the motor running. Crack the egg and let it fall through to amalgamate with the flour. Add the applesauce, still spinning, and a little more cider if the dough seems dry, or a little more flour if the dough seems too wet and doesn't form a ball around the center shaft. Turn the dough out onto a floured surface and knead a few turns. Place in a buttered bowl, covered with plastic wrap, to rise until double in volume - about 1 hour. Punch the dough down thoroughly, form into a round loaf, and place on the greased base of La Cloche. Cover with its dome top and let rise until almost double - 35 to 40 minutes. Plump up the loaf again to give it height, as it will have spread, and bake, uncovered, in a preheated 425 F oven for 50 minutes. Let cool on a rack. j 20203 Medium shrimp, peeled and 0.50lb k 20203 Deveined 0.00 Mix butter, sugar, salt and spices. Add flour and applesauce in which soda has been dissolved. Add the raisins. Pour into an oblong, well-greased pan and bake at 350 F about 35 minutes. 20204 Powdered sugar 1.00T b 20204 Desired flavoring (Jefferson 0.50ts c 20204 -used orange flower or rose Preheat oven to 325-degrees. Sterilize 5 straight-sided Ball Quilted Crystal (#14400-81400) canning jars, lids and rings by boiling them for 15 minutes. Keep the lids and rings in the water until you're ready to use them. Remove the jars from the water and place them on a clean dish towel to air-dry (up, not upside down). When the jars are cool enough to handle, grease the insides with shortening (DO NOT use butter, margarine, PAM or Baker's Secret); set aside. Sift together the flour, baking powder, baking soda, salt, cinnamon and cloves; set aside. Cream together the shortening and sugar. Beat in the eggs, one at a time until the mixture is light and fluffy. Add the applesauce and water. Blend the dry ingredients into the applesauce mixture. Fold in the nuts. ; set aside. Fill well greased jars half full. Place the jars onto a cookie sheet or they'll tip over. Bake for 35 minutes or until a cake tester comes out clean. like you would any canned goods. The method for making the cakes is the same--no matter which recipe you use. The only difference will be the ingredients (of course), the amount of jars needed and the baking times- -that's all, everything else is the same. Don't limit yourself to the recipes I'm giving you--use your favorite quick-bread recipe. 4.00 f 20205 Corn oil or slightly salted 1.00c g 20205 Makes 4 to 6 Servings Freshly made applesauce from flavorful, tart apples is, of course, the very best for this dessert. A good-quality commercially produced applesauce can be used. Combine the applesauce, lemon juice, brown sugar, raisins, and cinnamon. Turn into an ungreased, shallow, 1-quart casserole. Blend the flour, granulated sugar, and butter until crumbly. Add the nuts. Sprinkle this mixture evenly over the applesauce mixture. Bake for 25 minutes, or until golden brown. Serve with Vanilla Cream Sauce. Vanilla Cream Sauce: 6 egg yolks 2/3 cup sugar 2 1/2 cups milk In a large bowl, beat the egg yolks with 1/3 cup of the sugar. In a heavy saucepan, combine the remaining sugar with milk; heat to boiling. Whisk about 1/2 cup of the boiling mixture into the yolks. Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160 degrees F. Turn the heat off and stir for 2 or three minutes. Do not boil or custard will curdle. Add the vanilla and pour through a fine mesh strainer into a serving bowl. Chill, covered. ok over low heat 15 minutes, stirring occasionally. Stir in eggplant and shrimp; cook uncovered, over medium heat 10 minutes. 1 The Southern Heritage Vegetables Cookbook. Oxmoor House. Birmingham, Alabama MM Format by John Hartman Indianapolis, IN 9928 Oil 2.00tb Melt chcocolate and butter together. Mix applesauce, eggs, sugar and vanilla. Sift dry ingredients into applesauce mixture. Stir until blended; add chocolate and stir well. Pour into greased 9 inch square pan. Sprinkle with walnuts. Bake in 350F. oven for 30 minutes. Cut in 2 inch squares; cool in pan on racks. Makes 16. h until well set. Lay them on a wire drainer to drain. Beat the yolk of one egg until thick. Stir gradually into the milk. Add a pinch of salt. As soon as the custard In large mixing bowl, beat egg; add oil, yogurt, brown sugar, applesauce, vanilla and lemon/orange rind; mix well. In another bowl, stir together raisins, flour, bran, baking powder, cinnamon, ginger and nutmeg; add to wet ingredients and mix only until combined. Turn into lightly greased (or wax-paper lined) 8" square cake pan. Lightly press almonds into top of batter. Bake in 350 F oven for 45 min or until tester inserted in center comes out clean. (Squares will be moist. ) Let cool, then cut into squares. Makes 25 small squares 1 1/2 inch. Per square: 88 cal, 3 g fat, 11 mg cholesterol, 10 mg sodium, 2 g protein, 14 g carbohydrate 1 1/2 fruit choice, 1/2 fat g off the ground. Foxes waddle. Garter snakes are lumpy. Dogs and cats curl up and sleep all day. In former times, the Native Americans found them to be a worthy addition to their diets when available. The cicadas emerge at night and hang like snow white Christmas ornaments from the trees. As they dry, their color darkens to a bl Combine flour, baking powder, cinnamon and cloves in a mixing bowl; then stir in nuts and mix well. Cream butter with honey; then beat in eggs and stir in vanilla and applesauce to mix well. Combine in a separate bowl the two sets of ingredients and mix well. Pour into a buttered 8 or 9" square pan and bake in a 350 degree oven for about one hour. Cool slightly before cutting. tty flavor. Preparing them is simplicity itself. To find a supply of cicadas, call or write a local college or univer "Their true applesauce taste makes these crackers a welcome after-school snack. 350~F. 15 to 20 minutes Preheat the oven to 350~F. Stir together the flour, cinnamon, and salt in a large bowl or in the food processor. Add the oil and blend until the mixture resembles coarse meal. Add the apple sauce and mix well. Gather into a ball. If dough is too wet, knead in a little flour. Divide the dough into 2 equal portions for rolling. On a floured surface or pastry cloth, roll thin, 1/16 to 1/8 inch. With a sharp knife, cut into 2-inch squares. Arrange on a baking sheet. Prick each square 2 or 3 times with the tines of a fork. Bake for 10 minutes. Turn and continue baking for another 5 to 10 minutes, or until crisp. Cool on a rack. Yield: 50-55. VARIATION: If you want a sweeter cracker, sprinkle the tops with turbinado sugar. Roll the rolling pin lightly over the tops before cutting to press in the sugar. tos, peeled, chopped 2.00 Fresh herb sprigs, optional Start fire in grill, placing rack 4 inches above coals (see note). Heat oil in a 1-quart saucepan over medium-high heat; add onion; cook about 5 minutes, stirring often, until softened. Add applesauce, ketchup, vinegar, sugar, Worcestershire sauce, and pepper; bring to a boil, stirring. Reduce heat to medium-low; simmer 10 minutes, stirring occasionally, until mixture is slightly thickened. Remove from heat; set aside until fire is ready. Place chicken pieces, skin side down, on hot grill rack; cook covered with grill cover, 15 minutes. Turn pieces over; cook, covered, another 10 minutes. Brush applesauce mixture liberally over chicken; cook, covered, 5 minutes longer until chicken is cooked through. Serve garnished with herb sprigs. NOTE: Chicken may be baked in oven. Prepare applesauce mixture as directed. Heat oven to 400F. Arrange chicken pieces, skin side up, in baking or roasting pan; bake 20 minutes. Brush with applesauce mixture; bake 10 minutes longer until golden brown and cooked through. Makes 4 to 6 servings. [ REDBOOK; July 1990 ] 1.00 1780 Chipotle Mayonnaise; * 1.00x 1780 Corn Husks; Dried 12.00ea 1780 Poblano Chiles; ** 2.00ea Applettes powdered sugar Bring apples, sugar, softened gelatin to boil and simmer for 30 minutes. Add nuts, vanilla and almond flavoring to hot apple pulp and cool to lukewarm. Pour into an 8 inch greased pan. when cold, cut into pieces and roll in powdered sugar. 1780 Cloves Garlic;Finely Chopped 2.00ea 1780 Salt Line a 10x15-inch jelly roll pan with waxed paper. Melt chocolate and shortening in the top part of a double boiler. Stir in almonds and jelly beans. Spread into prepared pans. Chill 10 minutes. Score into 2x3-inch bars with knife. When firm, cut bars apart. 1781 Sliced green onions 2.00tb 1781 Sole fillets Grease a 10" microwave-safe fluted tube dish. Sprinkle almonds over sides. Combine coconut, 1/3 cup brown sugar and 3 tbsp butter. Press into bottom of dish. Set aside. Stir together flour, baking soda and salt. Beat 1/2 cup butter. Add 3/4 cup brown sugar and beat until fluffy. Add eggs, preserves and sour cream. Beat well. Add flour mixture and Amaretto, alternately, to beaten mixture, beating well after each addition. Fold in apricots. Transfer batter to prepared dish. Micro cook, uncovered, on 50 % power (medium) for 12 minutes, giving dish a quarter turn every 5 minutes. To test for doneness, scratch the slightly wet surface with a wooden toothpick. The cake should be cooked underneath. If not done, cook on 100 % (high) for 30 seconds to 2 minutes or until done. Cool on rack for 5 minutes. Invert and cool on a platter. 1781 Seedless grapes, halved 1.00c 1782 Pound Split and stone the fresh apricots and chop roughly. If using dried apricots, put them to swell overnight in water. Boil the chopped onions for a few moments to soften them, otherwise you always seem to get a few hard bits. Drain. Put all the ingredients except the walnuts into a large preserving pan and bring to the boil. Turn down the heat and cook gently, stirring regularly, for 1 1/2 hours until the mixture is thick and jammy. Stir in the walnuts. Pot while hot in warm sterilised jars. Seal. Makes about 6 lbs. tes until soft peaks form. Add cream of tartar and vanilla extract; beat until stiff peaks form. Add sugar, 2 tablespoons at a time, beating after each addition. Fold in chocolate chips. Drop by heaping teaspoonfuls onto ungreased foil-lined cookie sheet and bake in preheated 250 degree oven 25 minutes. Turn off oven and leave cookies 30 minutes more. Outsides will be hard; insides will be slightly soft. 1.00tb Wash apricots. Add 4 cups water. Cover. Simmer until fruit is soft. Add 1/2 cup sugar. Beat until smooth. Simmer uncovered, until water is evaporated. Soften gelatin in 1/4 cup cold water. Add to hot apricot puree. Stir until dissolved. Add lemon rind and juice. Cool. combine corn-starch, salt, and 1/4 cup sugar. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. fold in stiffly beaten egg whites. Fold in apricot puree. Add marshmallow cream. Mix thoroughly. Chill. Fold in stiffly whipped cream. Pour into an angel cake pan. Chill until firm. Garnish with whipped cream or shredded coconut. 10 servings. erilized glass jar. ) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator. ) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture Heat all ingredients over low head, stirring occasionally, until jam is melted. Makes about 1 cup of sauce. inch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups. 7428 Pineapple juice 0.50c 7428 Chopped walnuts 0.25c Streusel: Chopped dried apricots (optional) Preheat oven to 350 degrees. Grease 10 inch (12 cup) Bundt pan. Prepare Streusel: Combine sugars, flour, butter, cinnamon and nutmeg in small bowl until crumbly. Prepare Coffeecake: Sift together flour, baking powder, baking soda and salt. Beat together sugar, butter, vanilla and almond extract at low mixer speed 1 minute. Increase speed to medium-high; beating well after each addition. Stir in flour mixture alternately with sour cream; mix after each addition just enough to moisten dry ingredients. (Add dry ingredients in thirds, sour cream in 2 additions. ) Stir in apricots. Spoon half of batter into prepared pan. Sprinkle Streusel over batter. Spoon remaining batter over; smooth with spatula. Bake in preheated 350 degree oven for 1 hour or until loaf is richly browned, begins to pull away from sides of pan and is springy to the touch. Cool in pan on wire rack 15 minutes. Loosen cake around edge with thin metal spatula. Invert; turn right-side up. Cool. Prepare Glaze: Beat together powdered sugar, milk and almond extract in small bowl until well blended and smooth. Drizzle over cooled cake. Garnish with chopped apricots, if you wish. will more easily penetrate the flesh. Assembling: Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Fold half the dill into a ring to fit the bottom of the pickling jar. Strew horseradish, garlic, red pepper, and 1/3 of the tarragon on t Add water to apricots and cook until soft. Press through sieve (or cheat like I do and run 'em through the blender). Measure and to each cup pulp add 2/3 c sugar. Add juice and grated orange rind. Cook until thick (about 10-15 minutes). Pour into sterilized pint jars to within 1/2 inch of top. Put on cap, screw band firmly tight and process in boiling water bath ten minutes. ead Smoked Salmon Quesadillas Combine oats,butter,cinnamon and 1/4 tsp. nutmeg in a small bowl. Press mixture onto bottom and up sides of a 9" pie plate. Bake @ 425 degrees for 7 to 10 minutes,until lightly browned. Meanwhile,combine cottage cheese and cream cheese,eggs,dates, 1/3 cup pineapple juice,vanilla extract,orange zest and remaining nutmeg in a food processor or blender. Blend until well mixed. Pour into cooled crust and bake @ 350 degrees for 30 to 35 minutes until filling is set. Chill at least one hour. Combine remaining pineapple juice and cornstarch in a small saucepan. Heat to boiling. Boil 1 minute,stirring constantly,until thickened and clear. Arrange drained apricot halves on top of cheese filling and spoon pineapple glaze,evenly,over apricots. Refrigerate until glaze is set. Sofrito Soft Custard Soft Fruit Cake Preheat oven to 325F. Remove skin from chicken breasts; place in a shallow baking dish; sprinkle with salt, pepper, and ginger. Spread each breast with 2 tbsp apricot jam; pour half apricot nectar over. Roast breast 20 minutes, uncovered. Remove dish from oven; pour remaining apricot nectar over; top with berries; return to oven;continue roasting, beasting frequently with juices in pan, until chicken is glazed and cooked, about 25-35 minutes. To serve, remove chicken to warm plates; pour pan juice over. Makes 4 servings. ** Blueberries can be substituted for boysenberries. Soft-Cooked Eggs Soft-Shelled Cicadas Sole Food - Dill Style Student Style Sole In Wine Sole Romesco Sole Steam In Corn Husks Put all of the ingredients into a large pan and cook gently to a soft mush, about 1-1/2 hours. Add the walnuts. Pack into sterilized jars. Process in a boiling water bath; pints 25 minutes; quarts 30 minutes. Keep the chutney for at least one month before using it. ell Crabs With Scallions Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Bring apricots to a boil; cook until liquid is absorbed and apri- cots are tender, about 20 min. Sieve; stir in seive. Mix crum mixture till crumbly. I like to add about 1/4 cup sliced almonds. Vi, This is the recipe I told you about. Make the All-Purpose Butter Roll recipe(that came with your Bread Ma- chine on the dough setting). Roll dough into a rectangle (I divided the dough in half and rolled each half to 12"x7") Spread apricot filling down center third of dough lengthwise (12") now cut slits 1 inch apart on either side of filling (you should have 12 strips) criss cross over filling. Place on greased baking sheet. Sprinkle with crumb topping and let rise in warm place till double. Bake 350* for 15-20 minutes. Cool slightly and drizzle with conf sugar icing. 1 cup ten x sugar and a few tbs water. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine apricots & water in small saucepan. Bring to boil; cover, reduce heat, and simmer 10 minutes. Drain well. Beat cream cheese at medium speed with electric mixer, until it's smooth and fluffy. Stir in the apricots and remaining ingredients. Serve on crackers. (Also yummy on an English muffin or bagel. ) Yield: About 3 and 1/2 cups. 0.00 2490 Carrots 0.00 Servings: 1 Add sherry to flour. Mix until smooth. Add apricot jam, lemon rind and juice, and orange juice. Stir until smooth. Place in a heavy saucepan. Cook over low heat, stirring constantly until thick. Stir a few tablespoons of hot sauce into egg yolks. Then pour egg yolks into remaining hot mixture, continuing to stir. Cook and stir a few more minutes, being careful not to boil, until cream is smooth and thick. 2490 Mushrooms 0.00 Pour boiling water over apricots and simmer in just enough water to keep them from burning, until soft. Liquidize [I think they mean in a blender], add sweetening and lemon juice. Bring to a boil to be sure all ingredients are thoroughly heated, cool, then fold in very stiff whipped cream. 2490 Pita Pockets; whole 4.00 2490 wheat preferably Use this recipe with peaches, sour cherries or pineapple with equally good results. CAKE BATTER: PREHEAT THE OVEN TO 350F. Butter a 10-inch round, 2-inch deep cake pan and line the bottom with a disk of parchment or wax paper. In a large mixer bowl, beat the butter and sugar until soft and light. Add the egg and continue beating until light. Add the yolks one at a time, beating well between each addition. Beat in the vanilla. Sift together the flour and baking powder and stir into the batter. Spread the batter evenly in the prepared pan. Rinse and halve the apricots. Remove the pits with the bowl of a small spoon if they resist. Arrange the apricot halves cut-side up on the batter in concentric rows, overlapping slightly, leaving a margin of about 1-inch around the edge. Don't be concerned if the apricots mound slightly in the center of the cake; the top will even out as the cake bakes. CRUMB TOPPING: FOR THE CRUMBS, mix the flour, sugar and cinnamon in a bowl. Melt the butter and stir it in evenly. Rub the mixture to coarse crumbs by hand. Scatter the crumbs over the apricots and the edge of the batter as evenly as possible. Bake the cake 1 hour until a knife inserted in the center comes out clean. Cool the cake in the pan for about 15 minutes and invert a plate on it. Invert onto the plate and lift off the pan. Peel off the paper and invert a rack on the cake. Invert cake onto the rack, remove the plate and cool. 2491 *Note: Almonds are optional. Remove pits from apricots and cut into l/4 inch thick wedges. Cut each wedge in half crosswise. Place apricots into hig-sided 2 quart microwave-safe casserole. Add 3/4 cup sugar, lemon juice and tapioca. Stir until apricot slices are evenly coated. Let stand l5 minutes. Cover casserole with lid and microwave on HIGH (l00% power) l2 to l5 minutes, stirring until mixture comes to full boil. Mixture is cooked when beads of tapioca become translucent. Let mixture stand, covered, l0 minutes. Remove lid and cool to room temperature. Cover and refrigerate l to 2 hours, until very cold. Whip cream with remaining 3 tbsp sugar and vanilla until stiff peaks start to form. Fill 8 wine or dessert glasses about l/3 full with apricot mixture. Cover apricot layer with about 3 tbs. of whipped cream. Cover cream layer with remaining apricot mixture. Top with dab of remaining whipped cream. Garnish with sliced almonds. Serve immediately. Makes 8 servings Rub apricots through sieve. Add sugar and salt. Mix thoroughly. 9195 Cream 0.33c 9195 Tomatoes, peeled and drained 0.50c 9195 Green food coloring 0.00 9195 Tortillas (bought Simmer apricots in water until soft. Add lemon juice and sugar. Puree fruit and let cool. Add custard and mix. Whisk the cream and fold into fruit mixture, but save out some for decoration, if desired. Serve in small individual bowls, or use as centerpiece for a buffet dinner. 9195 Stock 4.00c 9196 Firm Wash apricots. Cover with cold water. Simmer until tender. Rub through sieve. Dissolve gelatin in boiling apricot puree. Cool. Add marshmallows and bananas. Chill. Serve with plain or whipped cream. 6 servings. 9196 Butter 1.00tb 9196 Bay leaf 1.00 919 Wash apricots. Add water, ginger, orange and lemon juice, grated rind, and sugar. Stir until well mixed. Simmer slowly, stirring frequently, until thick and clear. Add nuts and cook 5 minutes. 9196 Cloves garlic, minced 4.00 9196 Eggs 4.00 Combine cream, sugar, water, milk, and apricots which have been rubbed through a sieve. Pour into freezer. Partially freeze. Fold in egg whites. Continue freezing until firm. 20 servings. 9197 Whole Wheat Bread Crumbs 1.00c 9197 Chicken Stock 4.00c Put jalapenos, bell pepper, & vinegar in blender. Puree 'til coarsely ground and small chunks remain. Combine apricots, sugar, & jalapeno/pepper/vinegar mixture in large saucepan. Bring to a boil. Boil rapidly, 5 minutes. Remove from heat; skim off any foam that forms. Allow mixture to cool for 2 minutes. Then mix in pectin (and food coloring if you're going to use it). Pour into sterilized jars, seal, and cool. (I processed in a boiling water bath for 10 minutes. ) Yield: 3 pints (I got 7 half pint containers. ) Gerlach also wrote: "This recipe calls for apricots but peaches, nectarines, and pears work equally well. Any fresh green chile can also be substituted, depending on your heat preference. Serranos will make it hotter; roasted, peeled New Mexican chiles will tame it down. " ced Clove Garlic 1.00 9198 Oil 2.00tb Wash apricots. Do not peel. Cut in small pieces. Crush thoroughly. Combine sugar and fruit. Mix well. Hat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. 9198 ALBONDIGAS --------- 0.00--------- 9198 Ground Beef 0.75lb Wash apricots. Combine apricots and water; cook until soft, about 1/2 hour, stirring constantly to keep from scorching. Stir in sugar and cornstarch and cook for one minute. Cool. use a teaspoonful of filling for each square. Makes 8 dozen. 2.00 d 18208 Ground chicken 0.25lb a 18208 Ground pork Wash apricots. Cover with water. Cover. Simmer until soft. Add sugar. Beat until smooth. Add 1 1/4 tablespoons gelatin which has been softened in cold water. Stir until dissolved. Dissolve lemon flavored gelatin in boiling water. Chill until partially set. Beat until fluffy. Add the unbeaten egg whites. Beat until frothy. Add marshmallows. Beat until stiff. Fill a mold with alternate layers of the whipped gelatin, and the apricot puree, chilling each layer until firm before adding the next layer. Chill until firm. Slice. Serve with whipped cream. 8 servings. Clara Marshall, Beaver Dam, WI. 0.50c g 18208 Pepper and salt to taste 0.00 h 18208 GLAZE --------- 0.00--------- i 18208 Hot mustard Cover apricots with cold water and let soak overnight. Simmer apricots in soaking water, uncovered, until tender. Mash with a potato masher or in a food processor. Add pineapple, orange, lemon juice, and sugar to apricot mixture. Simmer until sugar has dissolved, stirring frequently; then cook over high heat until thick, about 20 - 30 minutes. Skim off foam. Pour into hot jars, leaving 1/4" (6mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints (1440 mL) ER 3.00tb a 18209 ONION 1.00 b 18209 CANNED TOMATOES 28.00oz c 18209 GARLIC 1.00ts d Wash fruit, soak 8 hours in the 4 c of water. Place over heat in water in which it has been soaked; simmer until very soft; rub through coarse sieve, return pulp to heat; when it reaches boiling point, add sugar and simmer gently for 40 to 45 minutes, stirring almost constantly as it scorches very easily. Add cinnamon while cooking. Pour into sterilized half-pints to within 1/2 inch of top. Put on cap, screw band firmly tight. Process in boiling water bath ten minutes. Posted by Terri St. Louis-Woltmon 18209 SOUR CREAM 4.00tb i 18209 SHREDDED MONTEREY JACK 0.50c j 18209 AVOCADO 1.00c k 18210 BUTTER 1.00tb Marg Fraser serves this glazed meat loaf in style by adding lightly steamed green onions, baby zucchini and carrots, along with sprigs of fresh thyme, for a complete and beautiful dinner entree. Mix together beef, pork, onion, 1/4 cup of the bread crumbs, egg, slat and pepper. On large sheet of foil or plastic wrap, roll out or pat meat mixture into 15x9 inch rectangle, about 1/2 inch thick. Sprinkle with parsley and remaining crumbs. Mix together apricots, almonds and green onions, spoon over meet mixture, leaving 2 inch border free of topping. Starting at narrow edge and using foil to help, roll up meat as tightly as possible, jelly roll style. Place on greased baking sheet. Bake in 350 F oven for 30 minutes, covering loosely with foil if meat browns too quickly. GLAZE: Mix together apricot jam and ketchup, spread half of the mixture over meat loaf. Return meat loaf to oven for 15 minutes longer. Remove meat loaf from oven. Let stand for 5-10 minutes before before slicing. Makes 6-8 servings. **To plump very dry apricots, cover with boiling water and let stand for 10 minutes. Drain before mixing with almonds and onions. a 18211 BUTTER 2.00tb b 18211 STALK OF CELERY 1.00 c 18211 GARLIC CLOVE,MINCED 1.00 hot water Cook apricots and sugar to setting point, continually skimming off foam. Shortly before done, add lemon juice. Remove from heat. Stir in 'Preserving Aid' dissolved in hot water. Pour into hot, dry, sterilized jars. Seal jars with cellophane the top of which has been dipped in rum and smooth the overhang over the jars' necks, tying with thin twine. Makes 12 half-liter jars and one quarter-liter jar. (Between 13 and 14 1 pint jars). "Einsiedehilfe" ('Preserving Aid') is sold (in Austria) in 15 gram packages and consists of 65 percent sugar and 35 percent benzoic acid. To test for setting point: Spoon a little of the conserve onto a chilled saucer. Leave for a few minutes - then hold saucer upside down. If conserve doesn't run, then setting point has been reached. j 18211 CAN TOMATO SAUCE 8.00oz k 18211 SOUR CREAM Cover apricots with water. Cover. Simmer until tender. Drain. Cool. Sift flour, measure, and sift with baking-powder, baking-soda, salt, and spices. Combine molasses, shortening, apricots, orange peel, citron, crumbs, raisins, and milk. Add dry ingredients. Beat until smooth. Fill well-oiled 1-pound cans 2/3 full. Cover. Steam 2 1/2 hours. 6 servings. 2.00qt c 18212 Garlic cloves In a large saucepan, combine the apricots and raspberries. Stir in the sugar, lemon juice, and butter. Bring to a boil, over high heat, stirring constantly. Add the pectin. Bring to a rolling boil and boil for 1 minute, stirring constantly. Spoon into jars prepared for cooked jam. YIELD: 7 Eight Ounce Jars Each Tablespoon Contains: Calories: 46 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 12 Grams Sodium: 1 Milligram NOTE: This is one of the jams that can be prepared and sealed according to the directions in the cookbooks for storing jams sealed. 18212 Maine or Eastern potatoes 3.00md i 18212 - peeled & coarsely chopped 0.00 j 18212 Crumbled leaf thyme 0.50ts k 18212 nuts in 1 tablespoon butter until lightly browned. Remove. Melt remaining butter in a large pan, and add scallions and seasonings. Stir to mix well. Add chicken, turning to coat chicken with onion mixture. Cook covered and over low heat, turning chicken occasionally, for about one hour. Spread apricots over chicken, cover and simmer for about 30 minutes or until chicken is very tender. Remove chicken and apricots to a serving platter and keep warm. Reduce liquid in pan over high heat, stirring. When sauce has thickened, stir in lemon juice. Pour sauce over chicken and sprinkle with nuts. Serves 4. Combine flour or corn-starch with sugar. Add apricot juice. Mix until smooth. Cook over hot water, stirring constantly, until thick. Add apricots and butter. Cook until flavors are blended. Puree soaked apricots and honey. Fold in egg whites. Pour into greased mold or refrigerator tray and freeze. Serve frozen, but break up into bite-size pieces. Garnish with whipped cream and/or sliced bananas. Cook apricots in water until soft. Add sugar, salt and butter. Cook to soft ball stage, 234 to 236-degrees. Add vanilla; cool to lukewarm stage. Add almonds; beat until thick and creamy. Drop by teaspoonfuls into coconut. Cool on waxed paper. Yield: 18 pieces. Cook fruit puree and bring to a boil; boil for 2 minutes. Add juice concentrate and crushed pineapple; bring mixture to a full rolling boil. Add certo and cook 1 minute longer. Freeze extra apricot spread for later use. Hope this will give you a fix for now. TTYL Sheryl Pastry: Powdered sugar (optional) Blend butter and cream cheese together well. Add flour. Mix until well blended. Make 4 balls. Chill 3-4 hours. Preheat oven to 350 degrees. Roll each ball out into a 14-16" rectangle. Combine preserves, nuts, raisins, and coconut. Spread onto each dough rectangle without tearing. Roll each as for jelly rolls, turning ends under. Place on ungreased baking sheet. Flatten each roll slightly to make them even. Bake 45 minutes. Cool. Refrigerate several hours before slicing. Cut into 1 1/2" slices. Sprinkle each slice with powdered sugar, if you wish. 24 slices This strudel freezes well. Chop the apricots roughly. Put them into a large bowl, sprinkling the fine grated zest of the oranges and the cinnamon between layers. Squeeze the juice of the oranges, measure and add enough water to make 3 pints in all. Pour the liquids over the fruit and leave to soak overnight in a cool place. Slide the contents of the bowl into a preserving pan and simmer gently until the fruit is beautifully tender. Check the fruit occasionally as it cooks and crush it down into the pan with a potato masher. It may need 1-1/4 hours to become really soft. Warm the sugar. Add it to the pan together with the juice of the lemons and the almonds. Cook gently until the sugar is melted, then fast-boil until the saucer test shows that the preserve will set. Pot, tie down and label the preserve in the usual way. Makes enough to fill 5 jars. =C:\WINDOWS BLASTER=A220 I10 D1 H7 P300 T6 E620 CMDLINE=ed export.cpp =C:=C:\scratch\FSCONVRT\archive\ Sift flour once. Measure, add baking powder and salt. Sift together 3 times. Cream butter thoroughly. Add sugar gradually and cream together until light and fluffy. Add egg yolks, beat well. Add flour alternately with milk, a small amount at a time, beating after each addition until smooth. Fold in egg whites. Fill one 9 inch layer pan. To remaining mixture, add spices. Turn mixture into 2 greased 9 inch layer pans and bake in moderate oven. Note: Moderate oven is 350 - 400 F. Place all ingredients in a crock pot in the order listed (except for the cheese) , cover and cook 8-10 hours on medium. Serve with cheese. Makes 20 cups. In a large pot, soak the beans together overnight in water to cover. Drain and add fresh water to cover. Cook at a simmer for 1 1/2 hours or until beans are just tender. While the beans are simmering, heat a large skillet. Mince the bacon and cook it until it begins to crisp. Add the onions and garlic and cook over medium heat for 5 minutes. Add all the spices and the ground Poblanos and cook another 5 minutes. Add the Tomatoes with their juice and the Beer. Simmer for half an hour. In another pan, cook the beef until the pink color disappears. Drain and add it to tomatoe mixture. When the beans are fully cooked, drain them, reserving the liquid, and add the beans to the meat/tomato mixture. Salt to taste and let the mixture simmer for about 1 hour. If it is too dry, add some of the bean liquid. Bill Pfeiffer, 1982 World Champion Chili Servings: 8 Take cottage cheese and cream in blender until very SMOOTH . Set aside. Put egg yolk in top of double boiler beat well and add milk. Add gelatin & salt. Cook overr boiling water until gelatin dissolves and mixture thickens. (about 10 minutes) Remove from heat, add sugar substitute. Cool. Add cottage cheese, lemon juice and vanilla to cooled mixture. Chill, stirring occasionally, until mixture mounds when dropped from a spoon. Beat egg white until stiff. Fold egg white and cool-whip together into mixture. Pour into graham crust. Or pour into pie plate and top with crumb topping. Crumb Topping: crush 2 graham crackers fine. Mix with pinch of cinnamon and nutmeg. Calories (without topping or crust): 442 (Whole Pie!) Calories with Keebler Graham Crust: 1402 (per serving 175 7 gr fat) Combine whole-wheat flour, milk powder, baking powder, baking soda, salt and cinnamon in large bowl. Add eggs, 3 T oil, honey, apples and 1 1/2 cups water, mixing thoroughly. Batter should be runny, the consistency of warm honey. Add additional water if necessary. Place griddle or skillet over medium heat. When water dropped onto surface sizzles, brush surface with oil. Using 1/4 cup batter for each pancake, pour onto surface far enough apart so pancakes do not touch. Brown pancakes on 1 side. When bubbles appear on uncooked surface, turn pancakes and brown on second side. Serve topped with yogurt and applesauce. In 5 quart 1Dutch oven, combine bacon and oil. Cook until bacon has rendered its fat, add meat, cook about 25 minutes on medium heat (stirring). Add onions, garlic, chili powder, cumin, oregano, cayenne pepper, and chilis. Bring to a boil and add chicken stock. Lower heat and simmer for 1 1/2 to 2 hours. Add salt, if needed. If chili is to thick, add some water. If its too thick, add the cornmeal (your call). Cook for an additional 30 to 45 minutes. Submitted by Ben Harold 4/93 in a Large Pan, Bring Soaked Apricots and Their Water To a Boil. add Soaked, Drained Garbanzo Beans and 1 C. Water. Bring To a Boil and Cook for 30 Minutes. add the Lentils, Onions and 4 C. Water To Pot. Bring To a Boil. Lower Heat, Cover and Cook Ubout 2 Hours until Garbanzos Are Tneder. add 2 t. Malt Syrup. Mix in Well. Serve Over Brown Rice. Remove coarse outer leaves from cabbage, quarter and core. Cut into fine fine shred, either by hand or with food processor. Set aside. Peel onions; cut in half lengthwise. Cut crosswise into thin half rings; set aside. In large wok or large wide pot over medium heat, heat oil. When very hot, add the cumin and the fennel seeds. As soon as the seeds turn a shade darker (just a few minutes) toss in the sesame seeds. Stir for a second before adding onions. Stir fry 2 or 3 minutes or 'til browned on the edges. Cover tightly and turn heat to low. Cook 2-3 minutes or 'til cabbage wilts. Uncover and cook over high heat, stir fry 5 minutes or 'til vegetables are very tender. SERVES: 6 Put the rice into a bowl and cover with very hot water. Stir once and leave to soak for 10 minutes. Drain, rinse in cold water, and drain again. Heat the oil in a heavy pan. Give the rice a final shake and stir into the fat. Fry over medium heat for about 5 minutes, stirring almost continuously. Add the onion and garlic and continue frying until the rice is just turning a pale gold and the onion is transparent - about 3 to 5 minutes longer. Pour in the broth and, if used, the vegetables and parsley or fresh chilies, add salt to taste, stir once again for the last time, and cook over fairly high heat, uncovered, until all the broth has been absorbed and air holes appear in the surface. Cover the surface of the rice with a towel and lid and continue cooking over very low heat for 5 minutes more. Remove from the heat and set aside in a warm place for the rice to absorb the rest of the moisture in the steam and swell - about 15 minutes. Dig gently to the bottom and test a grain of rice. If it is still damp, cook for a few minutes longer. If the top grains are not quite soft, then sprinkle with a little more hot broth, cover, and cook for a few minutes longer. Before serving, turn the rice over from the bottom so that the flavored juices will be distributed evenly. The Art of Mexican Cooking From the collection of Jim Vorheis In small bowl combine vinegar, garlic, oregano, and 1/8 teaspoon pepper; using pastry brush, lightly brush mixture over chicken. Place chicken on plate, cover with plastic wrap, and refrigerate for at least 1 hour. In 3-quart saucepan heat oil over medium heat; add chicken and cook, turning occaasionally,until chicken is browned on all sides, 6 to 8 minutes. Transfer chicken to plate and set aside. To same saucepan add tomatoes, onion, and bell pepper and cook over medium-high heat, stirring occasionally, until onions are softened, 3 to 4 minutes; add remaining ingredients and 1/4 teaspoon pepper and stir to combine. Reduce heat to low and return chicken to pan; cover and let simmer until liquid is absorbed and rice is tender, 25 to 30 minutes. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. _^[Y] Servings: 4 Preheat the oven to 375. season the chicken with salt, pepper, cumin and oregano. Heat the oil in a skillet over medium-high heat. Add the chicken pieces and brown on all sides. Remove the pieces to a baking dish and set aside, keeping them warm. Add the onion, garlic, green pepper and ham to the skillet. Saute until vegetables are wilted. Add the crushed tomatoes, tomato cubes, saffron, bay leaf and broth. Bring to a boil while scraping the bottom to loosen any sticking particles. Add the rice, capers, olives and chicken. Stir, cover tightly and put in the oven. Bake 20 minutes. Stir in the peas and the cheese. Arrange the strips of pimento on top and bake 5 minutes more. Remove and discard the bay leaf and serve sprinkled with coriander. Serves4. From The Gazette, 91/07/31. _^[Y] Short-grain rice adds the perfect texture to this traditional dish from northern Portugal. The salt cod may eliminate the need for additional salt. BROWN THE ONION in the olive oil in a large heavy saucepan over moderate heat. Meanwhile, shred the cod, remove the skin and bones and wash but do not soak. Add the cod to the onion, cover and simmer for about 10 minutes. Add the tomatoes and leave to cook 20-to-30 minutes, covered, over low heat. Meanwhile, wash and drain the rice. Add 3 1/3 cups water to the pan (add twice as much water as there is rice), season to taste with salt and pepper. When the water boils, add the rice and continue to cook on low heat until the rice is done--probably 25-to-30 minutes. Cover the kettle for the last half of cooking. Soak rice and raisins in water to cover 1/2 hour. Bring 2 cups water to boil in large saucepan. Drain rice and raisins and add to boiling water with cinnamon sticks and 1/4 cup sugar. Cook over low heat until rice is tender. Boil gingerroot in 1/2 cup water 5 minutes, strain and blend liquid with remaining 3/4 cup sugar, coconut cream, milk and vanilla. Add this mixture with butter to rice. Cover and cook over low heat until milk is absorbed, stirring every 5 to 10 minutes. Spoon into serving dish or individual custard cups, sprinkle with cinnamon and chill. Put the rice into a bowl and pour very hot water over to cover; stir and set aside for 10 minutes. Drain in a strainer and rinse in cold water; drain again and set aside. Heat the oil in a heavy pan, stir the rice into it, and fry over fairly high heat, stirring and scraping the bottom of the pan, for about 5 minutes. Add the onion and chile strips and continue frying for 4 minutes or until the onion is translucent. Meanwhile, put 1 cup of the broth into a blender jar; add the garlic, parsley, and epazote and blend until smooth. Add this to the frying rice and continue frying and reducing the puree over quite high heat, stirring and scraping the bottom of the pan, until the rice is dry. Stir in the rest of the broth, add salt to taste, and cook over fairly high heat, uncovered, until the liquid has been absorbed and there are air holes in the rice. Cover with a towel and lid and continue cooking over low heat for 5 minutes. Remove from the heat and set aside, still covered, in a warm place for the rice to swell up. Before serving, turn the rice over with a fork from the bottom where a lot of the flavor and oil will have settled. The Art of Mexican Cooking From the collection of Jim Vorheis _^[Y] Melt the butter in a heavy pot and add the flour. Over a low heat cook for 5 minutes, stirring constantly. Slowly add the stock and when well mixed, add the celery, onions, greeen onions, bay leaves, thyme and garlic. Let this simmer for 45 minutes. Chop the artichoke hearts fairly fine and then add to the pot along with the artichoke water. Cook at a low simmer for another 30 minutes. Add salt and pepper to taste, the Tabasco, wine and cream and bring to a simmer. Do NOT boil. The bisque is now ready to serve. Sprinkle a bit of parsley over the bisque in each plate. With a slice of French bread, it's a Creole treat for your bon appetit. In a skillet over medium-high heat, heat 2 tablespoons butter. Add the mushrooms and cook until lightly browned. Spread the mushrooms and the artichoke hearts in a greased 9-by-13 inch pan. In a skillet over medium-high heat, melt 4 tablespoons butter. Dredge the chicken with seasoned flour. Add the chicken to the pan and lightly brown it (this may have to be done in batches). Layer the chicken over the vegetables. Set aside. In a saucepan over medium heat, melt 9 tablespoons butter. Slowly add the 9 tablespoons flour and stir to make a smooth paste. Stirring, slowly add the half-and-half. Continue stirring and cooking until mixture is smooth. Add Worcestershire sauce, salt and pepper. Continue Cooking until sauce thickens. Blend in the sherry and half the cheese; cook until cheese melts. Pour this mixture over the chicken. Top with remaining cheese and sprinkle with paprika. Bake in a 375 F oven for 40 minutes. * NOTE: Make seasoned flour by combining flour with salt and pepper to taste. Yield: 8 servings. Per serving: 712 calories, 55 grams protein, 41 grams fat, 31 grams carbohydrate, 222 milligrams cholesterol, 502 milligrams sodium. Combine equal amounts Parmesan cheese and mayonnaise. Add garlic powder. Add artichoke hearts and combine with cheese mixture. May be served cold or heated 10 to 20 minutes in 350 F oven or until cheese is melted (do not heat in microwave). Serve with chips or as a spread on french bread. Q)Jf)P PREHEAT OVEN TO 375F. Defrost artichoke hearts and drain. Mix together sour cream, mayonnaise and Parmesan cheese. Add artichoke hearts and mix thoroughly. Turn into a baking dish and bake until hot and bubbly. Makes 3 Cups P%+P- P%+P5 Drain artichoke hearts and break apart. Cut up green chiles. Mix all ingredients together. Bake at 350F for 30 minutes. Serve wit tostada chips. _^[Y] Mix mayonnaise and Heinz chili sauce until a pretty pink color (sorry, I don't know quantities. ) Use sauce to dip the meaty ends of the leaves in. P);P Mix yogurt with horseradish and mustard. Use other seasoning to taste. Mix well, refrigerate while artichoke is steaming. Drain liquid from 1 jar of artichokes into 1-puart saucepan. Drain liquid from second jar of artichokes and discard. Finely chop all artichokes; set aside. Grease 12 inch by 8 inch baking dish. In liquid in saucepan, over medium heat, cook minced onion until tender. In medium bowl, with fork, beat eggs until blended. Stir in cooked onion and chopped artichokes, mozzarella cheese, bread crumbs, parsley, salt and pepper. Spread mixture evenly in baking dish. If not baking right away, cover and refrigerate. ABOUT 1 HOUR BEFORE SERVING; Preheat oven to 325 Bake artichoke mixture 30 to 35 minutes until set and lightly browned. Cool 15 minutes in dish on wire rack. With knife, cut lengthwise into 4 strips then cut each strip crosswise into 6 pieces. Arrange appetizer on platter; garnish and serve. MAKES 24 HORS D'OEUVRES. Ground pepper, to taste 8 oz Gruyere cheese, grated WALNUT PASTRY 1/2 c walnuts, toasted, cooled Preheat oven to 375 degrees for 10 minutes. Saute scallions and garlic in butter until softened. Cut artichoke 2. Combine cream, eggs, salt and pepper in medium bowl. Sprinkle grated cheese over the bottom of the partially baked crust. Bake 35 minutes until golden and slightly puffy. Let rest 10 WALNUT PASTRY 1. Process walnuts until coarsely ground. Add flour and salt to work 2. Place pieces of butter atop dry ingredients and pulse until mixture 3. Add egg and process just until mixture begins to hold together. Do 4. Remove dough from processor and shape into a flattened disc. Cover 5. Roll dough large enough to fit into 10 inch quiche or tart pan. Line chilled pastry with large sheet of aluminum foil and fill with @t SLICE THE UPPER 2/3 of the leaves off the artichokes, then break off the remaining leaves, snapping them off at the base. Trim off the dark green stubs, going around the artichoke with a paring knife. Cut them in quarters, remove the fuzzy choke and slice each quarter into pieces 1/4-to-1/2-inch thick. As you work, rub the cut surfaces with lemon and put them in a bowl with the lemon juice and water to cover. Gently warm the olive oil with half the basil. When it is fairly hot, but not sizzling, add the onions and the sliced artichokes. Salt lightly and give them a stir to coat them with the oil, then add 3/4 cup water and cook over a medium-low flame. As the water cooks off, add more, in 1/2-cup increments until the artichokes are cooked, about 25 minutes. Add the peas and continue cooking until they are done. Let any liquids reduce until they are syrupy. Taste and season with salt. Add the rest of the basil, the parsley and the butter or olive oil. To brighten the flavors, stir in a little lemon juice or champagne vinegar to taste. @ +B5= Y f+X5 WASH AND DRY the arugula, remove the tough stems and arrange on the outside of a platter. Whisk together the olive oil, vinegar and mustard. Add salt and pepper to taste. Toss the tomatoes gently in the salad dressing. Strain and place the tomatoes in the center of the arugula. Drizzle the strained dressing over the arugula. Servings: about 6 cups As watercress changes potato soup into something that doesn't taste quite like any of the individual ingredients, so arugula transforms this traditional soup base. Flexible, the soup can be pureed to a chunky or a smooth texture, and served hot, as a main dish, or chilled, as a first course. About 10 oz arugula, washed, trimmed, to yield 4 c packed Pepper and salt, as needed About 2 Tb Ricard or Pernod Yogurt, about 2 Tb per serving Garnish: 4 arugula leaves, finely slivered Heat oil in large pot. Add leeks and onion; cook over moderately low heat, stirring often, until softened, about 10 minutes. Sprinkle with fennel and stir for 30 seconds. Add potatoes, broth, and water. Simmer for 25 minutes, until soft. Add arugula and cook for about 10 minutes longer, or until stems are soft. Add salt, pepper and liquor to taste. Puree to rough or smooth texture, as you like. Adjust seasoning. Serve hot or chilled, topped with yogurt and garnished with arugula slivers. This is an Asian twist on a French appetizer. Caul fat can be ordered from your local butcher. SOAK THE CAUL FAT in a bowl of cold water; this will allow the caul fat to unravel easily. In a medium-sized bowl, mix the ground lamb with all the ingredients except the caul fat. Cut the caul fat into 20 (5-inch) squares. Lay out a square of caul fat and place several tablespoons of lamb mixture onto one end. Fold the sides in to form a package. Repeat until you have used up all the lamb. Recipe can be done ahead to this point and refrigerated. Wrap the crepinettes well in plastic wrap and refrigerate. Approximately 40 minutes before you are ready to cook, make a charcoal fire and, when the coals are ash white, grill the crepinettes for about 8 minutes on each side, or until they are done (firm to the touch). Makes 6 to 8 Servings Combine all ingredients except chile paste in a small saucepan. Bring to a boil, then turn off heat. Stir in chile paste. Makes 1 1/4 cups. To use: Brush on chicken, beef or pork while grilling. Posted by Stephen Ceideburg Serves 6 to 8. Wash the chicken and cut it into serving pieces. Mix the salt, oregano, and garlic together and rub it onto the chicken pieces. Heat the lard in a heavy saucepan. Brown the chicken in the lard and then add the diced ham, onion, tomatoes, and green pepper. Lower the heat, cover the saucepan, and simmer the mixture for 30 minutes. Remove the pan from the heat; when the chicken is cool enough to handle, remove the meat from the bones, and replace it in the pot. Add the water, capers, and olives and cook for 5 minutes. Add the rice, stir, and simmer until the rice is tender but still slightly moist. Serve at once, garnished with the cooked peas and pimento strips, and sprinkled with the Parmesan cheese. The asopao must be served immediately, otherwise it will lose its characteristic soupiness. COOK ASPARAGUS IN BOILING salted water until barely tender, about 10 minutes. Drain in a colander, spray with cold water, and pat dry. Lay asparagus out on a platter. Melt 3 tablespoons of butter and drizzle it over asparagus spears. Put beaten eggs on one plate and flour for dredging on another. Heat remaining butter and oil in a skillet. Wrap each asparagus spear in a slice of prosciutto. Roll them in flour (brush off excess), dip in egg, and saute them until golden, about 2 minutes to a side. Drain on paper towels and serve hot. NOTE: If there are no fat asparagus, use twice as many skinny ones; cook a few minutes less and roll 2 spears in each slice of prosciutto. $f;56 * Chicken breasts should be skinned and boned. ~------------------------------------------------------------------------- Cook pasta in a large pot of salted boiling water until ad dente, about 8 min. Meanwhile, snap off and discard woody ends of asparagus. Then, slice spears into 2 inch pieces. Set aside to add to pasta during last 3 min. of cooking. Meanwhile, cut chicken into strips. Heat oil in a large frying pan set over medium heat. Add chicken. Stir often until cooked through, about 3 min. Stir in wine and seasonings. Drain pasta and asparagus. Toss with chicken. P);P Trim thick asparagus ends; cut squash in half crosswise. Scoop out and discard squash seeds; slice squash into 1/4-inch rings. In kettle, carefully cook squash rings, then asparagus in boiling, salted water until tender. Don't overcook. Drain each vegetable as soon as it's tender. Heat butter in medium skillet. Add sugar and walnuts. Stir over medium heat until sugar is light brown. Deglaze pan with lemon juice, vingar and cider. Cook, stirring constantly, to reduce by half. To serve, layer 3 acorn squash rings on each of 4 plates; put 4 asparagus spears thru acorn squash. Spoon sauce over. NOTE: To make clarified butter, slowly melt stick of butter over very low heat. Let solids settle to bottom; use oil-clarified butter- on top Emmenthaler is a dry, aged cheese that accents the flavor of asparagus. Serve as the main course of a light lunch or supper. PREHEAT OVEN TO 350F. Snap coarse ends off asparagus stalks leaving spears about 3 1/2-inches long. (Save the trimmed-off ends to use for soup. ) Peel the asparagus spears using a swivel-bladed vegetable peeler, lay them flat in a large heavy skillet, pour in boiling salted water and set over moderate heat. Cover and cook asparagus for about 10 minutes, until very tender. Drain well, return to the skillet and shake over moderate heat for 30 seconds or so to dissipate any excess moisture. Arrange the asparagus spears like the spokes of a wheel over the bottom of the pie crust, with their tips pointing toward the center. Combine the milk, cream, eggs, Parmesan cheese, Kirschwasser, salt, dill, mace and pepper, and pour the liquid evenly over the asparagus. Bake the tart, uncovered, for 35 minutes, or until the filling has set. Remove the tart from the oven and cool it for at least 20 minutes before cutting. PREHEAT OVEN TO 350F. In a medium saucepan set over moderate heat, melt the butter. Spoon 4 teaspoons of the melted butter into a bowl. Set aside. Blend the flour, salt, pepper and mace into the rest of the butter and let it sit over low heat for 1-to-2 minutes. Add the milk and cream and cook the sauce, stirring constantly for about 3 minutes, until it has become thick and smooth. In a well-buttered, 2-quart casserole, alternate layers of the asparagus, eggs, Cheddar cheese and almonds. Pour the cream sauce over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the layers. Combine the reserved butter, bread crumbs and Parmesan cheese and scatter the topping over the surface of the casserole. Bake the uncovered casserole for about 30 minutes, or until the sauce is bubbly and the topping is tipped with brown. CUT OFF THE TOUGH BOTTOM END of the asparagus and discard. Peel the stalks with a vegetable peeler. Place asparagus in a skillet or saucepan just large enough to hold them lying down and barely cover with cold water. Add butter and salt and bring to a boil, uncovered, over high heat. Stir the asparagus so it will cook evenly. The asparagus is done when the water has evaporated, leaving only the concentrated, buttery juice of the asparagus. Grind fresh pepper to taste over the asparagus and arrange on a vegetable platter. :-u"f _^[Y] PLACE ALL THE INGREDIENTS except cheese in a large saucepan. Bring the liquid to a simmer over moderate heat, then adjust the heat so that it bubbles gently. Cover the pot and simmer the broth for 30 to 35 minutes, until the vegetables are very tender. Cool the broth, still covered, for 20 minutes. Puree the broth and the vegetables in batches, in a blender or in a food processor fitted with the metal chopping blade. Return the puree to the saucepan, set it over moderate heat and bring the soup just to serving temperature. Ladle the soup into heated bowls and top each portion with 1 tablespoon of the Parmesan cheese. Snap off asparagus tips and set the stalks aside. Melt butter in a deep skillet with a cover. Add asparagus tips, onion, leeks, celery and potato. Cover lightly and cook over the very lowest heat until vegetables are soft, 20 minutes or more. Meanwhile, place chicken stock in a large saucepan with the reserved asparagus stalks, cut into large pieces. Bring to a boil and simmer, covered tightly, for about 30 minutes. Discard stalks and set stock aside. In a food processor, puree softened vegetables and add to the asparagus stock. Season with lemon juice, salt, white pepper and paprika, if desired. Allow to cool and refrigerate. Stir in half and half and serve garnished with a dollop of creme fraiche or whipped cream and a sprinkling of paprika, if desired. Cut the tips off the asparagus 1 1/2 inches from the top and wash thoroughly. Take the tips and cover in a pot with boiling water, cook until they are tender. Set the tips aside. Use the same water and cook the rest of the asparagus the same way. When cooked the water can be poured out and the asparagus grated and added to the milk. Melt the butter and mix with it the flour, salt and pepper. Then add the asparagus. Stir continually and bring to a boil. Boil for 5 minutes. Add the tips and serve. Preheat the oven to 400 F. Saute the onions in 2 tablespoons of the butter or vegan margarine for 10 minutes, until soft but not browned. In another pan, heat 4 tablespoons of the butter or vegan margarine and saute the crumbs until crisp. Melt the remaining butter or vegan margarine in a small saucepan. Spread one phyllo pastry sheet out on a large board and brush with butter or margarine. Put another pastry sheet on top and brush with more butter or margarine. Repeat until all sheets have been used. Spread the onions evenly on top of the pastry, keeping the edges clear. Put the asparagus over the top of the onions and sprinkle with three-quarters of the crumbs and the parsley. Fold over 2 inches all around the pastry, then fold the long edges over to make a roll. Place the roll, seam side down, on a baking sheet and bend it around into a horseshoe shape. Brush with remaining melted butter or margarine and sprinkle with the remaining crumbs. Bake for 40 minutes, until golden and crisp. Garnish with parsley sprigs, lemon slices and asparagus tips. Combine Yogurt and Herb Dressing ingredients, and serve with Strudel. Clean Asparagus & Cut Into 1 Inch Pieces. Combine Asparagus & 1/4 C. Water in A 3 Quart Casserole. Cover With Plastic Wrap, Turn Back One Corner To Vent & Microwave On High For 5 Min. Let Stand 3 Min. Add Remaining 3 Cups Water, Potatoes & Bouillon Granules To Asparagus Mixture. Cover With Plastic & Vent. Microwave At High For 10 Min. , Stirring Once. Reduce Power To Medium & Microwave 15 To 18 Min. Let Mixture Cool Slightly. Pour About 1/3 Of Mixture Into Processor & Process Until Smooth. Transfer Mixture To A Large Bowl. Repeat Procedure With Remainingasparagus Mixture. Stir in Milk, Salt & Pepper. Cover & Chill About 8 Hours. Stir Well Before Serving. Garnish With Lemon Rind Strips. (Fat 0. Chol. Brown bacon on cookie sheet in oven until crisp. Drain VERY well. Spray skillet with non stick spray. Saute onion, and cook until tender. Add bacon, and toss lightly. Add vinegar, water, and salt. Bring to boil; remove from heat. Add sugar substitute. Pour dressing over hot asparagus and serve. PREPARATION: Peal turnips & carrots. Use melon scoop to cut turnips into large balls. Slice carrots 1/2" thick; then with paring knife, cut 4 evenly spaced notches into rim of each slice (don't cut into core). Carrots should look like little flowers. Parboil turnip & carrots in stock until barely tender. Remove from stock & plunge pieces into cold water; drain. Cut onions, asparagus & baby corn into 1 1/2" pieces. Mince together fresh ginger root & Tientsin preserved vegetable. In small pot or beaker on medium heat, render pieces of chicken fat. STIR FRYING: Add peanut oil to hot wok. When it begins to smoke, briskly fry crab meat or shrimp for 1 minute. Add asparagus, baby corn, mushrooms & water chestnuts, stir-frying until they are hot. Add ginger mixture, then onions. Stir-fry another 30 seconds. Add 1/ 2 stock, salt & sugar; bring to boil. Add turnips & carrots. Cover & reduce heat; simmer for 5 minutes. Uncover, push ingredients out of liquid, & dribble in cornstarch paste to thicken slightly. Stir liquid to prevent lumping while it thickens to a thick soup. Recombine, then mix in chicken oil. Remove to serving platter. _^[Y] tKSVj Heat vinegar and cumin in a non-aluminum pan until boiling. Simmer five minutes. Place mushrooms and shallots in a small pan (not aluminum) and cover with a saucer and weight to hold it down. Pour vinegar mixture over mushrooms to cover. Return pan to stove and bring to a simmer. Simmer 10 to 15 minutes or until mushrooms are just tender. Remove from heat and let mushrooms cool in the vinegar. Drain and refrigerate until ready to serve. Green beans, french style 1.00cn Though there are many variations, basically "atole" is a gruel thickened with masa, sweetened with raw sugar, and flavored with crushed fruits - such as pineapple and strawberries - or seasoned with chili. Some are made with a base of ground rice; others with fresh corn. For the Mexicans atole, too, is a natural accompaniment for tamales. For non-Mexicans, however, it is really not the sort of beverage that would generally be accepted, no matter how authentic. Blackberry atole Put the blackberries and water into a saucepan and cook over a medium flame, pressing them down from time to time, for about 10 minutes. Puree the blackberries in a blender or food processor and press through a fine sieve, or the fine disk of a food mill, to extract the seeds, and return to the pan. Add the water to the masa and press out any lumps with the back of a wooded spoon. When it is quite smooth, stir it into the strained blackberries. Cook over low heat, stirring often until the atole begins to thicken. Add the sugar and stir until dissolved. It should take about 25 minutes to reach the required consistency, so that the mixture will very lightly coat the back of a wooden spoon. Champurrado (Chocolate-flavored atole) Put the masa into the pan with the 2/3 cup water and cook over a low flame, stirring constantly, until it thickens - about 5 minutes. Gradually stir in the milk and water and cook until it begins to bubble. Add the chocolate, broken into pieces, the cinnamon stick, and the sugar and cook slowly, stirring, until the mixture thickens - about 15 minutes. The atole is done when a spoonful slides noiselessly rather than plops back into the mixture. The Cuisines of Mexico From the collection of Jim Vorheis e potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors. Season to taste with salt and pepper, remove th In slow cooker, layer 1/2 of the potatoes, onion, ham and cheese; repeat layers. In small bowl, combine soup, milk and thyme; pour over top. Cover; cook on high setting for 3 hours. Reduce to low setting; cook for 2 to 2 1/2 hours or until potatoes are tender. 3.00tb 7437 Skim milk 1.50c 743 PREHEAT OVEN TO 375F. TOSS together turnips, potatoes, onion with melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot on top of the stove combine milk, nutmeg, pepper and salt and bring to a boil. Immediately remove from heat. Remove turnip-potato mixture from the oven, remove cover and mix in half the cheese. Pour the milk over the potatoes and sprinkle with remaining cheese. Replace in oven, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under broiler about 3 minutes to brown top before serving. er medium heat; 1 at a time add tortillas and cook, turning once, until lightly browned on both sides. Cut tortillas into thin strips. To serve, ladle soup into 4 bowls and top each portion with 1/4 of the tortilla strips. Makes 4 servings, about 1 1/2 cups each. 0.25c This is a relish which can be used hot or cold. Slice the aubergine and sprinkle it with salt; leave to stand for half an hour, then rinse and dry. Cut up the tomatoes and remove the seeds. Crush the terasi and garlic together. Slice the onion thinly, and fry until slightly brown. Add the garlic and terasi, the sugar and the chilli powder. Put in the aubergine, and mix well. Add the tomatoes, cover the pan, and continue cooking gently for 5 minutes. Taste, and add salt if necessary. Then put the mixture into a pudding basin and steam it for 20 minutes. If you want this relish to be really hot--spicy hot--then take 4 green chillis, seed them and chop finely, and put them into the frying-pan at the same time as the onions. Alternatively, use dried red chillis: soak them for at least 15 minutes and put them into the mixture, whole, when everything goes into the basin for steaming. 18212 Salt 1.50ts Salt Remove stem and seeds from peppers. <-(CAUTION)-> WEAR RUBBER GLOVES AND/OR WASH HANDS AFTER. Saute peppers and garlic in oil for about 10 minutes. Crush 2-3 tomatoes with fork and add to fry pan. Saute for another 20 minutes. Season with salt. 18213 Olive oil 2.00ts a 18213 Annatto (achiote) seeds 4.00 CUT CABBAGE INTO QUARTERS. CUT OUT CORE. SLICE CABBAGE INTO LONG,THIN SLICES. MIX MAYONNAISE,SOUR CREAM,VINEGAR,SUGAR,CELERY SEED,SALT AND PEPPER IN A LARGE BOWL. ADD SHREDDED CABBAGE And toss LIGHTLY. MAKES THREE QUARTS. d 18213 Garlic clove, minced 1.00 e 18213 Water 1.50qt Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 1/2" dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the beef and pork with the ground chile, garlic, oregano, and cumin. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. (This is definitely optional adding no noticeable flavor, just a touch of authenticity and humor. ) Stir for 3 minutes. Taste, adjust seasonings, and add more beer if desired. Simmer for 2 1/2 hours longer. Add the brown sugar and simmer for 15 minutes longer, vigorously waving the boomerang over the pot. ~ n 18213 Lime, cut in half 1.00 o 18213 Strip grapefruit peel (about 1.00 p 18213 -2 X 1/4-inch strip) 0.00 q 18213 Corn tortilla (6-inch Fry the bacon in a skillet over medium heat. Drain the strips on paper toweling and cut into 10cm dice and reserve. Heat the oil in a large heavy pot over medium heat. Add the onions, celery, and green pepper and cook until the onions are translucent. Combine all the Kangaroo meat & Emu ham with the ground chile, garlic, oregano, and cumin. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the beer, tomatoes, and reserved bacon to the pot. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Wave a boomerang over the pot 14 times each hour from this point on. Stir for 3 minutes. Taste, adjust seasonings, and add -!- pped 3.00c c 21585 Onion; chopped 1.50c d Preheat the oven to 300 degrees F. Press the cheese through a sieve. In a large mixing bowl, beat together the cheese and sugar until light. Add the egg yolks, one at a time, beating well after each addition, then add the milk, lemon rind, and vanilla. Stir in the flour and blend until smooth. In another large mixing bowl, beat the egg whites until they form soft peaks, then gradually add the confectioners' sugar beating until they form stiff peaks. Fold the whites into the cheese mixture. Gently stir in the raisin bits, then pour the mixture into the prepared crust. Bake for 55 minutes or until the center appears firm. Let the cake cool in the oven for 15 minutes, then allow to cool to room temperature. c 21586 Nonfat yogurt; 0.50c d 21586 Evaporated skim milk; 0.25c Place warm milk in a medium mixing bowl. Sprinkle yeast over milk. Add 1/2 cup flour. Beat with a large spoon about 1 minute. Cover and let rise in a warm place until almost double (40 minutes). In a large mixer bowl beat butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after adding each. Stir in yeast mixture, raisins, currants, orange peel and salt. Gradually stir in the remaining 3-1/2 cups flour. Lightly grease and flour a 9-cup gugelhupf mold or 12-cup fluted tube pan. Arange whole almonds in a design in the bottom of the pan. Carefully spoon batter over almonds. Cover and let rise in a warm place until almost double (about 1 hour). Bake in a 350 F oven about 40 minutes. If necessary cover top with foil the last 15 minutes of baking time to prevent over browning. Remove from pan. Cool on wire rack. Before serving, sift powdered sugar over cake. 21587 Walnut oil; 2.00ts Melt butter over medium heat. Add flour, stirring constantly, until the mixture becomes puffy. Add water, bouillon powder, onions, potatoes and carrots. Bring to a boil, stirring occasionally. Reduce heat and simmer until potatoes are almost done (about 5 to 6 minutes). Add broccoli and return to boil. Simmer for another minute. Makes 3 large servings (which with a chunk of French bread or the like would make a hearty meal, quantity-wise. ) VARIATIONS: For thinner soup, use less flour. For vegetables with a more delicate flavor, use less bouillon powder. If using sliced mushrooms, asparagus and frozen or fresh green peas as vegetables, use slightly less flour, slightly less bouillon powder, and a dash of sugar. (Start with the asparagus, adding peas and mushrooms when asparagus is almost done. No onion in that one, BTW, it would overwhelm the other flavors. ) If all you've got is potatoes and onions, add quarter teaspoon caraway seeds early on (when you reduce to simmering). What, not even potatoes? Throw in somewhat more chopped onion and add rice, and serve with fresh chopped parsley. der 1.00ts g 21588 Finely minced garlic 1.00ts h 21588 Sugar 2.00ts i 21588 Dry white wine CUT THE PORK INTO FINE DICE. Blanch the peas in a saucepan of boiling water for about 5 minutes if they are fresh or 2 minutes if they are frozen. Drain them in a colander. Heat a wok or large skillet until it is hot. Then add the oil and wait until it is almost smoking. Add the cooked rice and stir-fry it for 1 minute, and then add the barbecued pork, peas and salt. Continue to stir-fry the mixture for 5 minutes over high heat. Next add the beaten eggs and bean sprouts and continue to stir-fry for 2 minutes or until the eggs have set. Turn the mixture onto a plate and garnish it with the scallions. Serve at once, or let it cool and serve as a cold rice salad. h 18214 Lime wedges (opt) 0.00 i 18215 Flour 4.00c a 18215 Puree the first four ingredients plus one clove of the garlic in a blender or food processor (using the steel blade). Scrape the mixture into a large heavy pot and add the beef. Melt the lard, butter, or bacon drippings in a heavy skillet over medium heat. Add the scallions, bell peppers, serrano chiles, sausage, and the remaining garlic, and cook until the onions are translucent and the sausage is browned. Place the cumin seeds in a 300' oven for a few minutes until lightly browned. Remove seeds from the oven and crush them with a mallet. Stir the vegetables into the beef and tomato mixture. Add the salt ground chile, cumin, and enough water or beer to cover. Bring to a boil over medium-high heat, then lower the heat and simmer, uncovered for 4 to 6 hours. Taste and adjust seasonings. ~ b 18216 Salt 1.50t c Thoroughly rinse the quinoa by placing it in a large bowl and filling the bowl with cold water. Drain the quinoa and repeat the rinsing and draining 4 more times; set aside. Melt the margarine in a 2-quart saucepan over medium-high heat. Add the onion and ginger, and cook, stirring, until the onion is softened. Stir in the orange juice, water, honey, salt, coriander, cardamom, and nutmeg; bring to a boil. Stir in the sweet potato and squash; bring to a boil. Cook, uncovered, 7 minutes. Stir in the butter beans and quinoa, and return to a boil. Reduce the heat and simmer, covered, 15 minutes. Stir in the cranberries; simmer, covered, 5 minutes longer. Calories: 345 Total Fat: 6. 7 g Protein: 10. 8 g Saturated Fat: 1. 3 g Carbohydrates: 56. 0 g Cholesterol: 0 Fiber: 8. 8 g Sodium: 392 mg a 18217 Baking powder 1.00tb Combine ingredients in a bowl until well blended. This will make about 4 cups. 2.00ts c 18217 Salt 1.50ts d 18217 Shortening or lard 0.25c e 18217 Water or more if needed 1.25c In a food processor, combine scallions, cilantro and garlic; process until finely chopped. Add avocado; process until smooth. Add yogurt, buttermilk. 1/4 cup water, lime juice, curry powder and red pepper to food processor; process until smooth. Cover and refrigerate at least 1 hour, until well chilled. Each 1/2 cup serving contains 115 calories, 5 gm fat, 104 mg sodium and 3 mg cholesterol. c 18218 Coconut flakes 1.00c Serves 6 garlic croutons cilantro sprigs Cut one cucumber into chunks and process with 2 cups of the broth, cilantro, lime juice, salt and Tabasco. Pit, peel and chop avocados. Process with pureed mixture and add the third cup of broth. Process briefly to coarsely puree the avocado, leaving some chunks. Chill at least 2 hours. Just before serving, dice the green onions, and peel, seed and chop the second cucumber. Pour soup into bowls and garnish each with a few croutons and fresh cilantro sprigs. Offer the minced onion and diced cucumber on the side to add individually. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* 14.00oz 7442 Fresh chop suey vegetables 2.00c 7442 Cooked noodles 3.00c 7443 Egg Noodles; Me Beat pureed avocado with the ice cream until well blended. Return to the freezer to harden. Yield 2 1/2 quarts. in a slow oven 1-1/2 hours. 2.00tb 7443 Cream Of Mushroom Soup 1.00cn 7443 Milk 1.00c 7443 Sou In small bowl, combine avocado and lime juice; set aside. In separate bowl combine remaining ingredients, mix well; carefully fold into avocado mixture. Cover with plastic wrap and refrigerate until flavors blend, at least 30 minutes. Just before serving, stir well. A nice addition to broiled chicken or fish. Makes 4 servings, about 1/2 c each g point. Stir in the soymilk. Season to taste. Serve with parsley garnish. Gail Duff, "A Book of Herbs & Spices" 7 In large saucepan, cook the onion, garlic and spices in the olive oil over moderate heat for 10 minutes, stirring often. Add avacados and stock, bring to a boil, then reduce heat to medium. Cook 20 minutes. Cool to room temperature. Puree soup in blender until smooth. Return to pan, bring to a boil, add peppercorns, reduce to moderate heat and cook 10 minutes. Serve garnished with cilantro and peppercorns. nto the soup pot, stirring thoroughly. Chill until very cold, at least 3 hours. Just Heat the Avocado oil or two tablespoons of the olive oil in a saucepan and add chopped onion. Saute for 5 minutes and add garlic, ginger and 2 of the peppers. Saute for another 5 minutes. Add the stock, simmer for 10 minutes and remove from heat. While the stock and vegetables are simmering, cut the Avocados in half and seed and peel them. Chop the Avocados, toss them with the juice of 1 lime and place about half the Avocado in a blender container. Add hot stock and vegetables until container is about 3/4 full and process until the mixture is smooth and liquid. Chill the soup thoroughly, preferably for several hours. To make the cilantro cream, stir the sour cream and half-and-half together, add the chopped cilantro, the remaining chili pepper, the ground coriander and salt to taste. Chill until you are ready to use it. Cut the radishes in small julienne and toss with the walnut oil or the remaining olive oil, the juice of 1/2 lime and salt to taste. Chill until you are ready to use them. Taste the chilled soup and add salt and more lime juice to taste. Ladle it into chilled soup bowls. Top each serving with a tablespoon of cilantro cream and a tablespoon of julienned radishes. Variation This soup is also delicious when served hot and is an ideal opening to a hearty Mexican meal. Bell peppers, about 6" long 6.00 7445 Eggs; separated 12.00 From "The Enchanted Broccoli Forest" By Molle Katzen. salt to taste pepper to taste Place vinegar, water, tofu and avocado in the jar of a blender - or a food processor fitted with the steel blade attachment. Puree until smooth. Transfer to a bowl. Coarsely grate or finely chop the hard-cooked eggs. Stir these, plus all remaining ingredients into the puree. Cover tightly and chill. 9201 Stock 4.00c SLICE THE TOMATO AND PEELED AVOCADO from stem to tip and fan on plates. Just before serving, heat the olive oil in a medium skillet over medium heat, add the mushrooms and cook, covered, for 5 minutes. Add the garlic, shallots, vinegar and salt. Cook, covered, 1 minute more. Remove the mushrooms and arrange over the avocado and tomato. Give a few turns of the peppermill over each salad as desired. Distribute the dressing equally on the salads. 1.00 Cut avocado in half lengthwise; remove seed. Peel, mash and sieve avocado; stir in lemon juice and sugar. Add ice cream, and beat with electric mixer until smooth. Chill in the freezer 1 hour or until firm, but not frozen. Garnish with melon balls, strawberries, peaches, or creme de menthe, as desired; serve at once. 1.00 9202 Mussels or clams in shell 24.00 In a non-corrosive bowl, combine ingredients. Cover and refrigerate. Return to room temperature before serving. ~From the Mesa Grill (102 5th Ave. , NY), chef Bobby Flay Chicago Tribune Magazine, March 21, 1993 Posted by Bud Cloyd 5c 9202 Garlic cloves, crushed 3.00 9202 Tomatoes, peeled, chopped 4.00 This basic recipe was from Anna Ellis (DMSD70C). I substituted oil for the margarine and with some experimentation, came up with this technique: Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, leave the dough in the pan for 3 to 4 more hours. Remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes minutes. Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet. Cover again with the damp towel and allow to rise for another two hours. At the end of two hours, refrigerate the dough, still covered, for at least 12 hours (the longer the better). Take dough out of the refer, sprinkle with water, and let it sit out for 4 hours. Sprinkle again with water then bake at 375 for 30 minutes or until brown and crusty. avored 2.00 9203 Noodles * Peeled and cut into 1/2" cubes (about 3 cups) ~------------------------------------------------------------------------- Steam eggplant until tender, about 8 minutes. Place cooked eggplant in food processor. Add tahini (sesame paste),lemon juice, and garlic. Puree. Stir in remaining ingredients; spoon into serving bowl. Garnish with parsley sprig. Serve warm or chill. Makes 2 cups. HINTS: - Smaller eggplants have thinner peels and a sweeter flavor. Select those with firm skin free of soft spots. Store sesame seeds in cool, dark place in refrigerator. 9203 Steamed chicken breast, 1.00c 9203 Cooled & shredded 0.00 9203 Chicken broth 3.00c 9203 Whi Set oven to 375F. Wash eggplant and remove stem. Pierce with a fork 4-6 times. Place in baking dish. Bake for 45 minutes or until tender. Remove from oven and run under cold water. Peel and mash; set aside. In serving bowl combine garlic, salt, and Tahini. Gradually add water and lemon juice, beating well. Fold in mashed eggplant. Garnish with lemon wedges, finely chopped parsley and a sprinkle of olive oil. Scoop up eggplant with pieces of Pita Bread to eat or serve as a side dish with any meal. 00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 18215 Sopaipillas Mexican 29146 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 18216 Sopaipillas 2 Mexican Cook eggplants whole on all sides, turning as necessary til lthey are soft throughout & the skin is charred. Set aside to cool for 1 hour. Peel eggplants & discard skin. In a mixing bowl, add lemon juice & tahini. Blend well. Add salt to taste. Finely chop the garlic clove & add to mashed eggplant. Stir well & chill. To serve, place in a flat serving dish & garnish with parsley. Pour olive oil the top. -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18218 Sorority Cakes Cook the meat in one piece in a covered pan in a moderate oven (350 F) until done. Remove from the oven and cool. When cool anough to handle, cut very fine (1/8" by 1/2"). Grind together the onion, garlic, ginger and pepper in a food pro- cessor. Fry in meat drippings until onion is golden (approximately 15 to 20 minutes). Add ketjap manis, water, and diced meat. Simmer about 20 minutes. 5 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Topping: Melt 2 tablespoons butter in a pan. Remove from heat and add 2 tablespoons sugar and 1/4 cup flour. Stir with a spoon to combine, then work with your fingers until you achieve a crumb topping. Set aside. Cake: Break up yeast in a bowl and mix in 1 tablespoon sugar. Combine well until it liquifies. Stir in water. Set aside. Combine butter with milk and heat to scald. Cool to lukewarm. Use a large bowl to beat egg yolks with sugar and then add the milk mixture. Stir in the salt, raisins and yeast. Add the flour all at once. Beat with wooden spoon until smooth. Add additional 1 1/4 to 1 1/2 cups of flour and mix it in well with your hand. Knead on a lightly floured surface about 10 minutes. Round up the dough in a greased bowl, turn greased side up. Cover with damp towel and let rise in a warm area approximately 2 1/2 hours (bulk will double. ) Punch down and let rise 1 1/2 hours or until double. Grease 10 inch tube pan. Punch down dough and place it in tube pan, cover, and let rise for an hour or until double. Brush top with 1 egg yolk beaten with 2 teaspoons of water. Distribute crumb topping lightly and bake at 300 degrees for 1 1/2 hours. Cool in pan 10 minutes. -1.00 -1.00 -1.00 sau 18224 Soup Au Pistou 29163 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - BABY APPLE CRUNCH Put applesauce in custard cup, blend remaining ingredients and sprinkle over applesauce. Bake at 350 for 10 minutes. 29165 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 18226 Soup: Ojai Valley Inn Tortilla Soup Chicken 29166 PLACE THE CARROTS in a heavy saucepan and barely cover with water. Add the butter and cover. Bring to the boil, reduce the heat, and cook 15 minutes or until still firm but easy to pierce with a fork. Remove the cover and boil down until the liquid has evaporated and the carrots are coated with butter. Watch them carefully or they will burn. Add the chopped herbs and season with salt and pepper. Makes 4 to 6 servings Sopa Leao Velloso Pour oil into a 10-12" frying pan. Place over medium-high heat until oil just starts to smoke, about 2 minutes. All at once, add ginger, shallot, chilies, and coriander. Stir for 30 seconds. At once, add rice vinegar, soy sauce, and oyster sauce. Boil, uncovered, over high heat until sauce is reduced to 1 cup, about 1 minute. Let cool. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine 8 cut-up Baby Ruth's, peanut butter and 6 Tb evaporated milk in top of a double boiler; heat and stir until melted and blended. Cool. Combine flour, baking soda, and baking powder in a bowl; mix well. Cream butter and sugar thoroughly; add well beaten eggs and beat until light and fluffy. Blend in the cooled candy bar mix and 1/2 ts vanilla. Add dry ingredients alternately with the buttermilk, blending on low speed after each addition, only until blended. Pour into 2 buttered and floured 9" round layer pans and bake in preheated 350~F oven for about 30 minutes. Cool in pans on rack for 10 minutes. Turn out and finish cooling on rack. Baby Ruth Filling & Topping: Melt candy bars in top of double boiler. Combine egg yolks, evaporated milk, sugar and butter in a saucepan; cook and stir until thickened, over medium heat, about 10 minutes. Remove from heat and blend in melted candy bars, coconut and peanuts. Cool, then beat vigorously with wooden spoon. Whipped Topping: Whip heavy cream stiff; fold in stiffly beaten egg white, powdered sugar and vanilla. Assembly: Spread cooled filling between layers and on top of cake. Spread whipped topping on the sides of the cake. Cut carefully with a sharp knife. Soup Au Pistou Soup Bowl Franks Soup Noodles With Chicken Soup Satisfier Prep time: 25 minutes. When the vegetables are finely chopped it takes only a short simmering time to develop and blend the flavors of the bacon and assorted winter vegetables. The beans add character and a heartiness that is satisfying. And an added plus - the soup is better a day or two after it is made. Store it in a covered container in the refrigerator. Cut bacon into thin slivers. In a 12 cup saucepan, combine bacon,celery, carrots, onion, turnip, beef broth, bay leaf and thyme. Bring to a boil; reduce heat, cover and simmer for 15 minutes or until vegetables are tender. Add beans and continue to simmer 5-10 minutes or until hot, and flavors are blended. Remove the bay leaf and ladle into warm soup tureen or soup bowls. Makes 8 servings. omage (french Onion Soup) Soupe A L'oignon Gratinee Soupe A L'onion Soupe Aux Amandes Shared by Jo Schekman * last two items are optional Put first pastry round into pie plate, lightly beat the eggs, add crushed garlic,peas, and tomatoe finely chopped,pour into pastry shell. Chop bacon into small pieces and scatter over eggs. Finely chop the GREEN tops of the onions, add to pie. Moisten pastry round edge of pie with the beaten egg, place 2 nd pastry round on top. Cut a slit on top , flute the edges with a fork, and brush top off pie with a beaten egg. Bake at 400 degrees for 10 minutes, then lower heat to 320 degrees and cook for another 30 - 40 minutes. Pie should be nicely browned on top. This is nice made in a brownie pan so it can be cut up into squares. I think this pie is just as nice cold, for a snack, as it is hot. Enjoy. :) 9206 Chicken stock or canned 6.00c 9206 Low-salt broth In a small bowl stir together the tomato, the onion, the jalapeno, the coriander, the lime juice, and salt and pepper to taste until the salsa is combined well. In a bowl whisk together the eggs, the water, and salt and pepper to taste. In an 8-inch skillet, preferably non-stick, heat 1/2 teaspoon of the butter over moderately high heat until the foam subsides, pour in half the egg mixture, tilting the skillet to spread the egg mixture evenly over the bottom, and cook it for 1 minute, or until it is almost set. Sprinkle half the omelet with half the bacon, half the avocado, peeled and cut into 1/2 inch pieces, and half the Monterey Jack and cook the Omelet for 1 minute, or until it is set. Fold the omelet over the filling, transfer it to a plate, and keep it warm. Make another omelet in the same manner with the remaining butter, egg mixture, bacon, avocado, and Monterey Jack and serve the omelets with the salsa over. Serves 2. (or 3 if you have enough other things in the breakfast. ) Le Cook bacon- drain but reserve dripping, if necessary add veg oil to measure 1/3 c total. In a small bowl combine dripping/oil, egg and milk- set aside. Crumble bacon, set aside. In a large bowl, combine dry ingredients, make a well in center. Add wet mixture all at once; stir just til moistened. Batter will be lumpy, stir in cheese, bacon & cereal. Fill greased or lined muffin cups 3/4 full. Bake at 400 for 15-20 min. Makes 12. Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Lable as Bacon-Flavored Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Bacon Flavored Dip: Combine 1 cup of sour cream and 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATIONS: Substitute 1 cup yogurt, 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. 9208 Sea salt 0.00 9208 Black pepper 0.00 9209 Dried chickpeas 220.00g 9209 Rosemary 1.00ts Combine milk and cheese. Stir to spreading consistency. Spread about 2 teaspoons on each side of bread, thin cut in 2 pieces. Roll bread and wrap with bacon. Place on broiler pan. bake at 350 F for 30 minutes or until bacon browns. These freeze well. Thaw before cooking. Yields 50. k pepper 0.00 9209 Lemon juice 0.00 Cook bacon until crisp. Remove bacon and discard all but 2 tablespoons of drippings. Saute onions in drippings until tender. Crumble bacon, add with mushrooms to skillet and set aside. Meanwhile, combine beef, pork, cheese, pepper, garlic powder, and steak sauce in a large bowl. Shape into 16 patties. Divide bacon mixture and place over eight of the patties. Place remaining patties on top and press edges to seal. Grill over medium coals well done (pork sausage in burgers require thorough cooking). Serve on buns, with lettuce if desired. Yield: 8 Servings. r 0.50c b 18228 Water 1.00qt c 18228 White dinner wine ((Note: 0.50c d 18228 -NOT sweet)) 0.00 Set oven control to broil and/or 550 degrees. Cook back until limp; cool. Mix turkey, bread crumbs, worcestershire sauce and garlic salt. Salt and pepper to taste. Shape into 6 1/2" inch thick patties. Crisscross 2 slices bacon on each patty, tucking ends under; secure with wooden picks. Broil with tops about 4" from heat until turkey springs back when touched and is no longer pink, about 4 minutes on each side. h 18229 Onions 4 BADAM BARFI (Almond Fudge) Chop pistachos into small pieces and set aside. Break cardamom pods open and remove small seeds; discard pots and crush seeds as fine as possible under a rolling pin. Coat a pie plate with a thin layer of ghee and set aside. Put milk and almonds in electric blender (don't use those gas blenders, now! FM) and blend until almonds are well- ground. Add this almond milk to small, heavy saucepot and cook over low to medium heat for 10 mins. , stirring constantly with wooden spoon. Add honey and pistachios, and continue to stir until honey is thoroughly blended in. Reduce heat to low and continue stirring as you add the 3 T ghee. Cook and stir for 15 to 20 mins. until mixture forms thick, lumpy consistency. Do not stop stirring even for a moment, because mixture will stick to bottom of pan. Add crushed cardamom seeds and stir thoroughly. Remove pot from heat. Empty fudge onto pie plate and spread evenly with a spatula. Let cool for a while; when it's cool enough to touch with your hands, spread a little ghee over your palm and pat the fudge down smoothly and evenly. Refrigerate for half an hour to harden and completely cool; then cut into small squares or diamonds and remove from plate with metal spatula. These sweets can be stored for a number of weeks if refrigerated, or will keep several days out of refrig. Grated swiss cheese 1.00c l 18229 French The Sauce: Saute the chopped garlic in butter and oil until lightly browned. Add the chopped anchovies. Cook until the anchovies are dissolved. Add the cream, mustard and roast garlic. Reduce by one-fourth. Final assembly: Heat the sauce, then add the cooked ziti and carrots. Toss until thoroughly coated and serve immediately. b 18230 Onion, chopped 0.50c c 18230 Wash & slice aubergines. Heat ghee & saute the onion & garlic when hot for 2 to 3 minutes. Add turmeric, bay leaf & cinnamon stick & saute for a further 2 minutes, stirring frequently. Stir in sliced eggplant. Add salt, cayenne & ginger. Blend together well. Cook for 10 minutes. Add tomatoes, cover pot & cook for another 10 minutes. Sprinkle with garam masala & serve. Be careful not to overcook otherwise it will go very mushy. g For Crust: Preheat oven to 325~. Coat a 9 inch springform pan with vegetable cooking spray. Combine crumbs and sugar in pan. Stir in butter. Press mixture into bottom and 1 inch up the sides of the pan. Bake until light brown, usually about 7 minutes. Maintain oven temperature at 325~. For Filling: Beat cream cheese until smooth with and electric mixer. Gradually add sugar, then eggs one at a time, then Bailey's and finally the vanilla. Sprinkle half of the chocolate chips over crust. Spoon in filling. Sprinkle with remaining chocolate chips. Bake until cake is puffed, springy in the center and golden brown, about 1 hour & 20 minutes. Cool cake completely in refrigerator. For Cream: Beat cream, sugar and coffee powder until peaks form. Spread mixture over cooled cake. Garnish with chocolate curls. 0.50c 3300 Flour 0.00 * Use 1 24oz can of Italian Plum Tomatoes that are undrained and cut in ** The following fish can be used: cod, sea bass, mahimahi or red *** Crabmeat should be thawed, drained and cartilage removed. ~------------------------------------------------------------------------- Cook and stir onion, chiles, and garlic in oil in 6-quart Dutch oven until onion is tender. Stir in remaining ingredients except seafood. Heat to boiling; reduce heat. Simmer uncovered for 15 minutes. Add clams; cover and simmer until clams open, 5 to 10 minutes. (Discard any clams that have not opened. ) Carefully stir in shrimp, fish and crabmeat. Heat to boiling; reduce heat. Cover and simmer until shrimp are pink and fish flakes easily with fork, 4 to 5 minutes. 3301 Cap mushrooms 6.00oz 3301 Chives 1.00bn "Chopped seasoning" is a popular blend of spices on the Caribbean island of Barbados. Bajans, as the residents are known, use the blend of seasonings to marinate chicken, fish (especially fried flying fish), and pork. In a food processor fitted with a steel blade, place all of the ingredients except the chicken. Process for 30 seonds, forming a paste. Scrape the sides at least once during the processing. Place the chicken in a bowl, covering it with the paste. Force the paste into any crevices in the chicken. Marinate for 4 to 6 hours. Preheat the oven to 375 degrees F. Place the chicken in a baking dish in a single layer and bake for 45 minutes, until the meat pulls easily from the bone. Turn the chicken after 20 minutes and baste with the pan juices. Serve with rice, and curried vegetables. 3302 Brown sugar; firmly packed 1.50c 3302 White vinegar Salt Grated rind and juice from one lemon Put the drained beans and hock in a very large pan, cover with the cold water and bring gradually to a boil. Leave to simmer while you prepare the other ingredients. In a frying pan heat the olive oil, then gently fry the onion, garlic and chili with the allspice and lemon rind, stirring occasionally, until the onions are translucent. Add this mixture to the beans and go on simmering for 2 hours, by which time the beans should be tender. At this point add the sugar, lemon juice, and tomato puree. Cook for another 30 minutes. Add salt if necessary. Remove the hock, and pick off any meat. If you would like a smooth soup, as mine (the author) was, process the mixture in batches and return with the meat to the pan. Otherwise, for a rougher texture crush with a potato masher. If the mixture seems too thick at this stage, add more water and bring back to the boil for a minute or two. Ladle the soup into bowls, with a spoonful or two of cream stirred in, and serve with a crusty bread. INFO TEXT: Arriving stiff and crumpled inside and out after an eleven hour flight, this was my first taste of Bajan Cooking, and I ate it late at night trying to imagine the sea beyond a dark frieze of langourous palms. Dense but smooth, with a snap of chili, the soup was both homely and exotic, and very restoring. Barbados produces splendid ham and bacon, and a ham stock is what makes this different from other Carribean variants. Or, as here, use a hock, soaked first to remove some salt. 18231 Flour, divided 8.00tb a 18231 Packets of Chicken noodle 1.50 b 18231 -soup mix 0.00 c 18231 Parsley flakes 2.00ts In a small bowl, combine oil, honey, lime juice and paprika. Place chicken, skin side up, in a single layer in 7-inch by 11 inch baking dish. Spread with some of oil mixture. Bake in a preheated 400 F oven 35 to 40 minutes, basting every 8 to 10 minutes with remaining oil mixture, or until well browned and juices run clear when thickest part of chicken is cut. Remove from oven. Cover with foil and let stand 15 minutes. This softens chicken and keeps it hot until served. Makes 4 servings. Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis 0.50c a 18232 Light brown sugar, packed 0.25c b 18232 Egg, beaten lightly 1.00lg c 18232 Sour cream 1.00c large mixer bowl,beat cheese until fluffy. Beat in Condensed lk until smooth. Stir in lemon juice and vanilla. Pour into ust. Chill 3 hours or until set. Top with desired amount of e filling before serving. Refrigerate leftovers. f 18232 Flour 1.00c g 18232 Baking soda 1.00ts Makes 8 Servings Original apple dumplings were tied in muslin squares that had been dipped in water and floured on the inside. Then the dumplings were boiled in water for 1 hour. In other versions, the dumplings were steamed, but the modern preference is to bake them. In a bowl, combine the flour, baking powder, and salt. Cut 3/4 cup butter into the flour mixture, until it is the size of peas. Add the milk, and stir with fork until the dough holds together in a ball. Knead 2 or 3 times to make a smooth dough. Divide into 8 parts. On a floured board, roll out each piece of dough to 1/8-inch thickness. Place an apple on each part. Fill hollow with 1 tablespoon sugar, 1 teaspoon butter, dab of apple jelly. Fold dough over the apple, pressing the edges together. Place dumplings on a baking pan and sprinkle with cinnamon sugar. Make a vent hole, with fork or the tip of a knife, on the top of each dumpling. Bake 30 to 40 minutes, until golden and the apples test done. Serve with cream or Cinnamon Hard Sauce. Cinnamon Hard Sauce - Makes 3/4 cup - 1/4 cup butter, 1 cup powdered sugar, dash of salt. Cream the butter and add the sugar gradually, mixing until fluffy. Add salt, cinnamon, heavy cream, and vanilla. Beat well. Shape into a roll about 2 inches thick, and chill. Cut into slices and place a slice on top of each hot apple dumpling. Chocolate,bitter 4.00oz b 18234 Water,hot Preheat oven to 325 degrees F. Mix together the egg substitute, apples, rice, dates, sugar, cinnamon, margarine, and vanilla. Beat the egg whites until stiff peaks form; fold into rice mixture. Turn into a 1 1/2 quart casserole or souffle dish. Sprinkle cinnamon on top. Place casserole in a pan of very hot water (1 inch deep). Bake at 325 F. about 70 minutes. Serve warm or chilled. If desired, garnish with fresh apple slices dipped in lemon juice. Yield: 6 serving Nutrient analysis of 1 serving: 1 starch/bread exchange; 1 fruit exchange; 185 Calories; 4 g protein; 6 g fat; 31 g carbohydrates; 42 mg sodium; 0 cholesterol. Turn the muffins out onto a rack and let them cool. (Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) 7452 Sour cream 1.00c 7452 Corn flake crumbs MAPLE YOGURT SAUCE: A large, firm, tart apple is best. Use Ida Red or Northern Spy. A Cortland can be used. However, if you use a McIntosh, you must shorten the cooking time. Core apples and remove top inch of peel. Make a shallow out through skin around centre of each apple to prevent skin from bursting. Place apples upright in baking dish or pie plate. In a small bowl, combine brown sugar, raisins, cinnamon and nutmeg. Spoon into centres of each apple. Add water to cover bottom of dish. Bake, uncovered in 375 F for 25 to 30 minutes for less firm apples and up to 50 minutes for firm varieties or until apples are tender when pierced with a toothpick. Combine the yogurt and maple syrup to make the sauce. Pour over the baked apples. airtight cookie jar full of these for snacking. 7453 Stock 0.75c 7453 Salt and pep * - in light syrup, thawed, drained and syrup reserved. Place 2 phyllo sheets side by side on flat surface. Keep remaining phyllo covered with damp cloth. Lightly spray each sheet with nonstick cooking spray. Stack sheets. Cut into 6 squares. Stack squares in 2 stacks, 3 squares each. Cover with damp cloth. Repeat. Press stacks, sprayed-side down, over outside of 4 inverted 6-ounce custard cups. Place on rimmed baking sheet. Bake in preheated 375'F. oven 8-10 minutes until golden brown. Remove to rack to cool. Remove phyllo cups from custard cups. (Cups can be made up to 2 days ahead; store in airtight container at room temperature. Reduce oven temperature to 350'F. Core apples from stem end, leaving bottom intact. Pare skin from top third of apple. Place apples in small baking dish. Combine sugar, walnuts, cinnamon. Stuff into cored centers. Allow any overflow to fall into baking dish. Pour reserved syrup over apples. Bake in preheated 350'F. oven 30-45 minutes or until tender, basting every 10 minutes with syrup from dish. If syrup is too thick, add 1/4 cup boiling water. Remove apples to phyllo cups. Stir raspberries into syrup remaining in baking dish. Spoon over apples. Sprinkle with 10X sugar. Serve at once. minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. An old-time favorite! The tops of the apples are cut off before coring and used as a lid. Preheat oven to 400 degrees F. Cut off the tops with stems intact. Remove cores, being careful not to cut all the way through the bottoms. With a spoon, widen the center cores . Score each apple all around the middle with the tip of a paring knife to prevent wrinkling and sinking while baking. Combine the dates, walnuts, and cinnamon. Stuff the centers of the apples with the mixture, and replace the tops. Place apples in a shallow baking dish and pour 1/3 cup water into the dish. Sprinkle each apple with brown sugar and top with a little piece of butter. Bake 35 to 45 minutes, or until apples are cooked. Serve warm with cream or Vanilla Cream Sauce. Vanilla Cream Sauce In a large bowl, beat the egg yolks with 1/3 cup of the sugar. In a heavy saucepan, combine the remaining sugar with milk; heat to boiling. Whisk about 1/2 cup of the boiling mixture into the yolks. Return the yolk mixture to the saucepan and cook over medium heat, whisking, until the custard is thick enough to coat the back of a wooden spoon (about 160 degrees F. Turn the heat off and stir for 2 or three minutes. Do not boil or custard will curdle. Add the vanilla and pour through a fine mesh strainer into a serving bowl. Chill, covered. 982 Firm, Ripe Pear 1.00lg 982 Lime Jui * - reserve juice for glaze. Place apricot halves in baking dish, dot each with slivers of butter, and sprinkle lightly with sugar. Bake in preheated 350'F. oven until butter is melted and sugar dissolved, about 10 minutes. Use as garnish for roast pork platter. liced 3.00 982 Chopped Walnuts Toasted 2.00tb 982 Preparation time: 5 minutes Baking time: 25 minutes Per serving: 119 calories, . 06 g. fat (4% of calories), 1. dietary fiber, no cholesterol, 1 mg. sodium. With a sharp knife, remove the stem end from each banana. Remove a 1" wide strip of peel down the length of each. In a small bowl, combine the pineapple juice, honey and nutmeg. Brush the exposed banana flesh with the juice mixture. Arrange the bananas in a shallow baking dish. Bake at 300 degrees F. , basting occasionally with the juice, for 25 minutes, or until the bananas are softened. 983 Vinegar; white wine 3.00ts 983 Sesame seeds; toasted, opt. 0.33c 983 Sugar 1.00ts Heat oil in heavy large saucepan over medium heat. Add onion and cook until soft, about 8 minutes. Add chili powder and mustard and stir 1 minute. Add water, beans, tomatoes with their juices and molasses. Simmer soup 15 minutes, stirring occasionally and breaking up large chunks of tomatoes with back of spoon. Season with salt and pepper. Makes 2 generous servings; can be doubled If you prefer a thicker soup, remove one cup of the beans, mash them to a paste, then stir them back into the soup. Coleslaw and corn bread squares round out the menu; a simple baked apple could be the perfect finale. 984 Baking soda 0.50ts 984 Butter 0.50c 984 Sour cream 1.00c Combine all ingredients; place all in a 1-quart casserole. Bake, uncovered, in preheated 350'F. oven 1 hour. 984 Kosher salt for sprinkling 2.00tb 985 Eggs, hard boiled 2.00 985 Sour cream 0.50pt Heat oven according to direction on the back of the crescent rolls 2. Dived dough into two rectangles rather than four triangles lay side by side and press edges together so you have a square 3. Lay Brie on top of square and gather up edges so that you completely encase the cheese 4. Turn over so the gathered part is on the bottom and place on a baking sheet 5. Bake according to direction on the rolls 6. If you are using the nuts; while the brie is baking, toast the nuts in butter either in a fry pan or in the microwave 7. Remove Brie from the oven and let set about 5 minutes 8. Place brie on serving tray and top with toasted nuts, surround with slices of firm fruit such a as apples and pears. Variations: A. For a sweeter taste spread 2 T Apricot jam over the brie before you wrap it up Place brie jam side. filo dough, or puff pastry can be used instead of the crescent rolls Ellen's favorite and ALWAYS at any of our family get-to-gethers. 8.00oz Preheat oven to 350 degrees. Lightly oil a 1 quart baking dish or spray with a nonstick cooking spray. Place bulgur, basil, salt and pepper in prepared baking dish. Add boiling water and mix well. Cover tightly and bake 20 minutes. Fluff with a fork, add pecans, and mix well. Serve hot. Per serving: 129 cal, 4 g prot, 4 g fat, 22 g carbohydrate, 51 mg sod, 0 mg chol e 18240 Onion, diced 1.00 350 degree oven Time to prepare - 3 hours In casserole thoroughly combine ingredients. Cover and bake 2 1/2 to 3 hours,until tender and sauce has thickened. Serve over noodles. 18240 Cornflakes,crushed 2.00c h 18240 Stick margarine or butter 1.00 i 18241 Butter (room temp) Servings: 4 Have butcher open canned ham, cut in half. Leave one half uncut. Cut second half into 4 thick slices, and shave the rest for sandwiches. Preheat oven to 325 F. Heat uncut ham half for 1 hour, then glaze with mixture of orange juice concentrate, brown sugar, catsup, soy sauce and garlic powder. Return to oven for 30 minutes, basting after 15 minutes. Serve with mashed potatoes, custard corn pudding and spinach. From the recipe files of Grandma Sheila Exner - Sept. 1991 Melt butter; stir in brown sugar, cornsyrup and salt. Bring to a boil, stirring constantly, than boil,without stirring for 5 minutes. Remove from heat, stir in soda and vanilla. Gradually pour over corn, mix well. Turn into two large, shallow baking pans. Bake at 250 degrees F for 1 hour, stir every 15 minutes. Remove from oven, cool completly. Break apart and store in tightly covered containers. Found this in some magazine a while ago, dont know which one any more! From Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120 i 18241 Blue Berries (opt) 0.50c j 18242 Brown sugar 1.50c a 18242 Thick sour cream 1.00c b 18242 Cold large mixer bowl,beat cheese until fluffy. Beat in Condensed lk until smooth. Stir in lemon juice and vanilla. Pour into ust. Chill 3 hours or until set. Top with desired amount of e filling before serving. Refrigerate leftovers. 18242 Salt 0.50ts e 18242 Cake flour 1.50c f 182 In medium saucepan, blend vegetable recipe soup mix with water; bring to boil. Stir in uncooked rice and simmer covered 20 minutes or until tender. Stir in spinach, tomato, cheese and garlic; set aside. Preheat oven to 350 degrees. With knife parallel to cutting board, make deep 3" long cut in center of each chicken breast half to form pocket. Evenly stuff pockets with rice mixture. In lightly greased baking dish,arrange chicken and bake uncovered basting occasionally, 40 minutes or until done. Sprinkle with paprika. 5520 CHERRY 'SOUP --------- 0.00--------- 5520 Black cherries (2 1/4 lb), 1.00kg 5520 stoned, weighing 400 g 0.00 5520 (14 oz) 0.00 Heat oven to 350. In bowl, mix all ingredients except buns. Fill buns with chicken mixture. Wrap each sandwich in square of aluminum foil; place on baking sheet. Bake 20 minutes or tilhot. 20 Sugar (2 oz) 60.00g 5520 Kirsch 0.00 5520 SOUFFLE --------- Heat oven to 375 F. Melt margarine in a 9x13" baking dish. Add honey, orange and lemon juice, mustard, salt, and curry. Mix well. Coat both sides of chicken pieces with honey mixture and place skin down in the pan. Bake 30 minutes, basting occasionally; remove from oven, turn chicken over, and bake another 30 minutes or until chicken tests done. Remove to serving dish and keep hot. Heat honey sauce in saucepan. Combine cornstarch and water; add to sauce and bring to boil. Cook, stirring, until thick and clear. Drizzle over chicken and serve over fluffy rice. 5521 Sugar 1.00c 5521 Shortening 0.25c 5521 Margarine or butter, softene 0.25c 5521 Vanilla Preheat oven to 425 degrees F. Lightly butter 8-inch square baking dish. Pound chicken to 1/4-inch thickness. Combine 1/4 cup butter and tarragon in small bowl and blend well. Place equal portions of butter mixture in center of chicken breasts. Fold ends over and tuck in sides, securing with toothpicks if necessary. Roll chicken in flour. Dip in eggs, then coat with breadcrumbs, covering completely. Arrange in prepared baking dish. Bake until golden brown, about 20 to 25 minutes, basting several times with melted butter, if desired. Serve immediately. 5521 Baking powder 0.50ts 5521 Salt 0.50ts 5521 Ground nutmeg 0.25ts 55 NOTE: Liver is high in cholesterol, about 300 mg per 3 oz serving Rinse chicken livers, remove any dark spots and fat, and pat dry. Pierce each liver several times with a fork. (Note: any liver could be cut into pieces about one or two bite size. ) In a 1 quart casserole, combine livers with seasonings. Stir. Cover tightly. Microwave at High for 1 min, then at Medium 5-6 min or until liver is pink. Allow 5 min aftercooking time. 5 servings, each 3 oz 3 protein choices, 1/2 milk 3 g carbohydrates, 26 g protein, 4 g fat, 164 calories For two servings, start with a bit less than 1/2 lb liver and half the spices (or sprinkle them from the spice container). Cook about 1/2 min High, 2 min Medium and check. 5522 Whipped cream 0.00 5523 Sugar 1.00c Heat oven to 375F. Grease a 2-quart casserole. Put chicken and celery into casserole. Blender - chop nuts and add to chicken. Put 2 cups of potato chips into blender container, cover and process 4 cycles at (stir). Empty onto wax paper and set aside. Repeat with remaining chips. Put remaining ingredients into container, cover and process at (blend) until smooth. Add to chicken and mix well. Sprinkle potato chip crumbs over top and bake for 30 minutes. A cycle is defined as a 1 second pulse operation with a pause for food to settle before repeating. 0000010937 0000010937 0000010937 0000010937 0000010937 0000010937 0000010937 0000010937 0000010937 0000010938 0000010938 0000010938 0000010938 0000010938 0000010938 0000010939 0000010939 0000010939 0000010939 0000010939 0000010939 0000010939 0000010939 0000010898 One day before serving,place the chicken pieces in a shallow dish. Pour the cider over the chicken and marinate overnight in the refrigerator, turning the pieces occasionally. Preheat oven to 350 degrees. Remove the chicken from cider but reserve the cider. Mix the flour, ginger, cinnamon and salt and pepper to taste in a shallow bowl. Dredge the chicken with the flour mixture and place skin side up in a shallow baking pan. Bake the chicken for 40 minutes. Meanwhile, combine the reserved cider, brown sugar, applejack and apple slices. Pour the marinade mixture over the chicken and bake 25 minutes more, basting occasionally with pan juices. Serve immediately. 0000010943 0000010943 0000010943 0000010943 0000010943 0000010943 0000010944 0000010944 0000010944 0000010944 0000010945 0000010945 0000010945 0000010945 0000010945 0000010945 0000010945 0000010898 Mix everything together except for chicken. Put chicken in baking dish. Pour mixture over chicken. Microwave: Microwave, covered, at 7 minutes/lb on 100% (high). Oven: Bake in 400 degree oven for about 1 hour. 010946 0000010946 0000010946 0000010946 0000010946 0000010946 0000010946 0000010947 0000010947 0000010947 0000010947 0000010948 0000010948 0000010948 0000010948 0000010948 Arrange the chicken in bottom of a oven-proof casserole that has been coated with no-stick spray. Place tomatoes, onions, red peppers, tomato paste, basil, thyme, oregano, garlic and red pepper in a blender. Process on medium speed until smooth. Pour the sauce over the chicken. Cover and bake at 350 F for 30 minutes. Remove cover and continue baking for 10 minutes more. 0000010951 0000010951 0000010951 0000010951 0000010952 0000010898 Baked Chicken (Microwave) lemon juice garlic powder onion powder salt pepper basil or tarragon or dill Worcestershire sauce Place chicken on a plate. Sprinkle bottom with lemon juice, garlic powder,onion powder, salt, pepper, crumbled basil or tarragon or dill, and Worcestershire. Turn and do the same on the top. Cover with plastic wrap, leaving one side unsealed for venting. Microcook on high 3 minutes. If you're doing more than one piece of chicken, make sure you arrange the pieces of chicken on the plate so the meatier portions are toward the outside of the plate. Add time a little at a time until you get the hang of how long it'll take you to cook the quantity of chicken you're preparing. 0000010956 0000010956 0000010956 0000010956 0000010956 0000010957 0000010957 0000010957 0000010957 0000010957 0000010957 0000010957 0000010957 0000010958 0000010958 0000010898 * See Sowest2. ** Tortillas should be 10-inches in diameter and be warmed. ~------------------------------------------------------------------------- Prepare Almond Red Sauce and Jalepeno Cream Sauce; reserve. Cook and stir ground beef, onion and garlic in 10-inch skillet over medium heat until beef is brown; drain. Stir in remaining ingredients except tortillas, egg and margarine. Heat to boiling; reduce heat. Simmer uncovered for 20 minutes; stir occasionally. Heat oven to 500 Degrees F. Spoon about 1/2 cup of beef mixture onto the center of each tortilla. Fold one end of th tortilla up about 1 inch over the beef mixture; fold right and lift sides over folded end, overlapping. Fold remaining end down; brush edges with egg to seal brush each chimichanga with margarine. Place seam sides down in ingreased jelly roll pan, 15 1/2 X 10 1/2 X 1-inch. Bake until tortillas begin to brown and filling is hot, 8 to 10 minutes. Serve with Almond Red Sauce and Jalepeno Cream Sauce. FRIED CHIMICHANGAS: Omit 2 T Butter Or Margarine. Heat vegetable oil (about 1 inch) to 365 degrees F. Fry chimichangas 2 to 3 at a time in hot oil, turning once, until golden brown, 3 to 4 minutes. Keep warm in 300 degree F Oven. ell and top with meringue. Bake until the meringue darkens. chopped 0.00 7462 Sugar 1.00ts In heavy saucepan cook and stir milk and chocolate over low heat till chocolate melts; cool slightly. Mix eggs, sugar, vanilla, and salt; gradually stir in chocolate mixture. Beat just till chocolate is blended. Place six 6-ounce custard cups in 13x9x2-inch pan on oven rack. Divide custard among cups. Pour hot water into pan to depth of 1 inch. Bake in 325 degree oven for 40-45 minutes or till knife inserted near center comes out clean. Chill. Invert into serving dishes (a chocolate layer will form). Garnish with whipped cream, if desired. Serves 6 m butter with sugar until well blended; beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream and beating well to make a thick batter. Drop by rounded tablespoonfuls 4 inches apart on greased cookie sheets; spread into 2 inch rounds. Sprinkle with cinnamon-sugar mixture. Bake at 400-degrees 12 minutes or until lightly golden around edges. Remove from cookie sheets; cool on wire racks. Yield: 3 dozen. * See Sowest 2 for recipe. ** You can use swordfish or salmon steaks but each should be about ~------------------------------------------------------------------------- Prepare Citrus Barbecue Sauce and set aside. Heat oven to 450 degrees F. Place fish steaks in an ungreased rectangular baking dish, 13 X 9 X 2-inches. Pour 1 cup of the sauce over the fish. Bake, uncovered, until the fish flakes easily with a fork, 20 to 25 minutes. Serve with remaining Citrus Barbecue Sauce. Stuffing: Mix all ingredients together well. Should be able to form into a ball. Stuff into cod immediately before baking. Remove bone from whole cod (head, tail and fins removed). Stuff interior of cod with savoury stuffing (see below). Bind cod with twine to hold in stuffing, and top generously with salt pork fat back. Bake cod with open side/salt pork up at 350 Degrees F for one hour or until salt pork is brown and crunchy. That's about it, you could sub in bacon for the salt pork, but it is good with the salt pork. Enjoy. To: WAYNE WOODMAN Refer#: NONE Conf: F-COOKING (1010) Read Type: TEXT SCAN (+) 7462 Cream-style Cottage Cheese, 1.00c 7462 drained 0.00 7463 Ground beef 2.00lb Sprinkle chops on both sides with onion powder; set aside. In a medium-size saucepan, heat cranberry sauce, brown sugar, 2 tablespoons water, ginger and nutmeg until cranberry sauce is melted, about 2 minutes. Place carrots in a 2 1/2-quart casserole; arrange pork chops over carrots. Spoon cranberry sauce mixture evenly over pork chops. Cover and bake in preheated 375'F. oven until pork is thoroughly cooked, about 45 minutes. Remove chops to a serving plate; scatter carrots over chops. Pour sauce remaining in casserole into a medium-size saucepan. Combine cornstarch with remaining 1 tablespoon water; stir into saucepan and cook, stirring, until sauce is clear and thickened, about 2 minutes. Spoon over pork chops; sprinkle with parsley flakes. callions Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Add sugar, salt and eggs. Beat until thoroughly mixed. Add milk to egg mixture, stirring constantly. Add vanilla. Strain into buttered custard cups and sprinkle lightly with nutmeg. Set mold in baking pan. Pour enough hot water into pan to reach level of custard. Bake in slow oven (325 degrees F. ) until firm 25 to 35 minutes, or until silver knife put into center comes out clean. Chill Serves 6 to 8 VARIATIONS: Large Mold: Use 6 eggs; bake 1 to 1 1/2 hours. Use silver knife test. Bread Custard Pudding: In master recipe, substitute 1 cup breadcrumbs for 2 eggs. Add rasins, candied peel or other chopped fruit. Mix and bake. Caramel Custard: In master recipe, add 1/2 cup caramelized sugar syrup to milk. Or pour1 to 1 1/2 Tbsp caramel syrup into each cup before pouring in custard mix. Bake. Unmold to serve. Chocolate Custard: In master recipe, add 2 squares (2 Ozs. ) unsweetened chocolate to milk before scalding. Beat with rotary beater until blended. Coconut Custard: Add 3/4 cup shredded coconut to custard mixture Date or Nut Custard: Fellow master recipe; mix 1 cup chopped dates or nuts with custard before baking. Fruit Custard: Place pieces of soft or soaked dried apricots or other fruit in bottom of molds before pouring in custard. Gingerbread Custard: Prepare master recipe. Use 1 1/2 cups crumbled gingerbread. Place 3 Tbsp in each buttered cup before pouring in custard. Golden Custard: In master recipe, use 8 egg yolks. Omit whites. Silver Custard: In master recipe, substitute 2 egg whites for Honey Custard: In master recipe, substitute 1/2 cup honey for sugar. Omit vanilla and nutmeg. Add dash of cinnamon. Maple Custard: Prepare master recipe. Pour 1 to 1 1/2 Tbsps maple syrup into each cup. Pour in custard mixture carefully so that syrup is not disturbed. Bake. Unmold to serve. Or substitute 4 Tbsp maple syrup for granulated Marshmallow Custard: Put 2 cut-up marshmallows into bottom of each cup. Sprinkle with shredded coconut before Rice Custard: Prepare master recipe. Add 1 cup cooked rice to strained custard and grated rind of 1/2 lemon. Mary Margaret McBride Encyclopedia of Cooking Sour Curry Paste/nam Prik Kaeng Som Sour Dough Bread Sour Fish Head Soup For One (canh Chua Dau Ca) Sour Lentil Soup Sour Milk Biscuits Melt butter in heavy large Dutch oven over medium heat. Add onion and bell peppers and saute until tender, about 10 minutes. Add eggplants and bay leaf and saute until eggplant is almost tender, about 10 minutes. Add wine and chicken stock and cook until liquid evaporates, about 5 minutes. Add cream and cook until eggplant is tender and mixture is thick, stirring frequently, about 25 minutes. Mix in Parmesan. Season to taste with salt and pepper. Divide mixture among 8 large ramekins. Top each with slice of mozzarella cheese. (Can be prepared 1 day ahead. Cover and refrigerate. ) Preheat oven to 350F. Bake eggplant until heated through, about 15 minutes. Preheat broiler. Broil until cheese bubbles. Serve hot. Pound Cake Pies 29189 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak Lay the fish in a shallow dish. Pour the milk over the steaks and add salt and pepper. Leave to soak one hour. Drain the milk away and sprinkle with breadcrumbs. Lay the steaks in a buttered baking dish. Melt the butter and pour over the fish. Bake in the oven for 30 minutes at 350 degrees. Serve garnished with sliced lemon and sprinkled with watercress. 29192 6 -1 Arrange bread on a cookie sheet. Beat eggs and mix well with milk. Pour milk egg mixture over the bread on cookie sheet and let stand until all the liquid is absorbed. Preheat oven to 375 degrees. Melt butter on a second non stick cookie sheet in the oven. When the butter is melted,remove cookie sheet from the oven. Transfer the soaked bread slices to the buttered cookie sheet. Return to oven and bake bread until lightly browned,about 30 minutes. Dredge French toast with cinnamon and sugar mix. Serve hot with Better Bacon and fresh fruits. Better Bacon: Place bacon slices on a cookie sheet in a single layer. Bake until half done @ 350 degrees. Remove pan from the oven. Drain the bacon on a paper towel. Scrape cooked out fat from cookie sheet with a spatula and discard. Return bacon,top side down,to cookie sheet. Sprinkle bacon very lightly with brown sugar or drizzle with maple syrup or honey. Return pan to the oven. Bake bacon until crisp and done. Drain again on paper toweling. Serve with baked French toast. 29196 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 18248 Sour Cream Spice Cake Pies 29197 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. Combine salt, pepper and thyme then rub all sides of the salmon. Melt butter in baking dish then add salmon and coat with the butter. Add light cream, onion slices, parsley, garlic, bayleaf then arrange cucumber strips around the fish. Bake covered for 40 minutes or until centre bone can be removed easily. Remove and discard bayleaf, onion, parsley and garlic before serving. Sauce/condm 29199 COMBINE THE MARINADE INGREDIENTS IN A LARGE BOWL. PRICK THE SKIN OF THE CHICKEN LEGS IN SEVERAL PLACES WITH THE POINT OF A SHARP KNIFE. PUT THE CHICKEN IN A LARGE NONMETALIC SHALLOW PAN OR GLASS DISH. POUR THE MARINADE OVER THE CHICKEN. TURN THE LEGS SEVERAL TIMES TO COAT THE PIECES EVENLY. COV TIGHTLY WITH PLASTIC WRAP AND REFRIGERATE OVER NIGHT. PREHEAT THE OVEN TO 350 DEGREES. WIPE OFF ANY GARLIC OR ONION PIECES FROM THE CHICKEN LEGS AND PUT THEM SIDE BY SIDE IN TWO LARGE ROASTING PANS. IF NECESSARY PUT ONE PAN ON THE LOWER SHELF AND THE OTHER ON THE NEXT SHELF UP IN THE OVEN. ROAST FOR THIRTY MINUTES. MEANWHILE,STRAIN THE MARINADE AND SET IT ASIDE. AFTER THE CHICKEN HAS COOKED FOR 30 MINUTES,TURN EACH PIECE AND BRUSH THE CHICKEN LIBERALLY WITH THE MARINADE. ROTATE THE PANS ON THE SHELVES. ROAST FOR 30 MINUTES MORE,OR UNTIL THE LEGS ARE GOLDEN BROWN. TURN AGAIN IF NECESSARY. SERVE IMMEDIATLY O CHILL AND SERVE. MAKES 12 SERVINGS. 0 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Note: This recipe assumes using an uncooked ham. Omit boiling the ham altogether if using a pre-cooked ham. Wash ham and cover with boiling water and let cook on top of stove for 4 hours. Let ham stand in liquid over night. Next day remove the fatty rind, make gashes across the surface of ham and stick in whole cloves. Make a paste of the sugar, flour and mustard by adding the syrup and water. Use water in which ham was cooked if available. Spread over ham and place in roasting pan. Bake uncovered at 400-F for 45 minutes. 18252 Egg yolks, slightly beaten 3.00 e 18252 Milk 1.00c f 18252 Butter 0.25c g 18252 Cultured sour cream 1.00c Score ham and place on rack in baking pan. Cover top with 1 cup brown sugar and pour over 1 bottle champagne. Bake at 325F 2 hours. Combine remaining bottle champagne, remaining brown sugar, honey, ginger and mustard and bring to rolling boil in saucepan. Lower heat and simmer while basting ham every 15 minutes until done. Garnish with pineapple slices and spiced apples, if desired. k 18252 Lemon twists for garnish 0.00 This simple, stir-together glaze contributes sophisticated flavor to canned ham - and the ham is ready to serve in less than 15 minutes. Stir together marmalade, mustard and cloves. Remove ham from can and place in a baking dish; spoon or brush about half the marmalade mixture evenly over the top and sides. Cover lightly and cook in the microwave oven about 4 minutes. Turn ham over, brush with more marmalade mixture, and cook, uncovered, 5 minutes or until heated through. Let stand, covered, 5 minutes. Stir any remaining glaze into pan drippings; pass at the table to spoon over individual slices. 2.00c a 18254 Shortening 0.50c b 18254 Eggs, well beaten 2.00 c 18254 Whey or sour milk Gash the ham fat in several places and brown in a skillet on both sides. Place ham slice in baking dish. Combine mustard, brown sugar and vinegar and sprinkle over ham. In saucepan simmer strawberries and spices together for 10-15 minutes. Pour over ham and bake in 320F oven for 1 1/2 hours. f 18254 Cocoa 0.50c g 18254 Vanilla Preheat oven to 450 degrees. Place the first 6 ingredients into a stainless steel or cast iron pot. Cover with a tight fitting lid and bake for 60 minutes. Add the celery. Continue baking for 30 minutes more. Remove from oven. Place pot on medium heat on stove and bring to a boil. Mix the 1/3 cup water and arrowroot together until smooth. Pour into the vegetable mixture, stirring constantly until it thickens and becomes clear. Remove from heat. Garnish with 1/4 cup fresh parsley, minced. Yield: 6-8 servings Per Serving: 229 cal, 5 g protein, 0 g fat,, 53 g carbohydrates, 0 chol b 18255 Egg, well beaten 1.00 c 18255 Sugar 1.00c d 18255 Salt 0.50ts e Preparation Time: 7 minutes Cooking Time: 50 to 60 minutes Pour wine into casserole dish; add chicken breasts. Using pastry brush,baste each piece of chicken with the oil. Spread 1/2 Tbs horseradish on each breast. Bake, covered, at 350 degrees, about 30 minutes. While chicken is baking, grind mustard seed and combine it with remaining ingredients. After 30 minutes, baste chicken with the wine sauce in the pan. Then, pour mustard seed mixture over chicken and bake, uncovered, another 20 to 30 minutes, until chicken is tender. 009093 0000009098 0000009104 0000009109 0000009113 0000009116 0000009121 0000009124 0000009128 0000009132 0000009136 0000009140 0000009144 0000009148 0000009152 0000009158 0000009162 0000009165 0000009171 0000009175 0000009179 0000009183 0000009187 0000009191 0000009194 0000009199 Bake a two-layer white cake. Place a two-inch slice of ice-cream between the layers. Place on a thick board covered with waxed paper. Cover top and sides with layer of meringue. Place in hot oven (425 F) until brown. Slice. Serve immediately. 00009204 0000009204 0000009204 0000009204 0000009204 0000009205 0000009205 0000009205 0000009205 0000009205 0000009205 0000009205 0000009205 0000009205 Saute onion, garlic, and meat in shortening about 20 minutes. Add next four ingredients. with 1 tsp salt. Simmer for 40 minutes. Cook noodles with 1 tbsp salt for 20 minutes; drain. Put 1/3 meat mixture in baking dish. Add layer of noodles, add 1/2 cottage cheese, 1/3 Mozzarella, and 1/2 Cheddar. Repeat layers, ending with remaining meat mixture and top with remaining 1/3 Mozzarella cheese. 0000009208 0000009208 0000009208 0000009208 0000009208 Bone and pound the chicken breasts. Dreddge with flour. Melt the butter in a baking pan. Coat chicken on all sides, turning skin side up if not boneless. Bake at 375 degrees, brushing with pan drippings for 30 minutes. Meanwhile, make the lemon baste, where you mix 1/3 cup lemon juice, minced onion, garlic and salt and pepper. Brush chicken with part of the baste, and bake, brushing with the remaining baster for 30 minutes longer or until done. Serve with rice and a vegetable. Combine all ingredients except chicken and vegetables. Add chicken and marinate at room temperature for 1 hour, turning once. Drain and bake chicken at 400 degrees for 35 minutes. Cut peppers into 1/2-inch thick rings. Saute 8 minutes. Spoon peppers around chicken. Makes 4 to 6 servings. 00009212 0000009212 0000009212 0000009212 0000009212 0000009212 0000009213 0000009213 0000009213 0000009213 0000009213 Soak lima beans in water overnight. Drain well, place in pot with 8 cups fresh water and 1 tsp. salt. Bring to boil, reduce to simmer and cook until beans are tender, about 1 to 1 1/4 hours. Drain beans and reserve 1/4 cup liquid. Saute' onion and garlic in oil until light brown and place in bottom of baking dish. Add lima beans, reserved liquid, wine, salt, and pepper. Mix well and place chicken pieces on top of mixture. Add mushrooms and paprika. Bake uncovered in 375-degree oven for about one hour or until chicken is tender and browned. Serves for to six. 009214 0000009214 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009215 0000009216 0000009216 0000009216 0000009216 0000009216 0000009216 0000009216 0000009216 0000009216 Preheat oven to 350F. Combine tofu & macaroni. Place in a baking dish. Pour gravy over the mixture & bake 20 minutes. Melted 2.00T 3404 Salt 1.00t 3404 Baking Soda 0.25t 3405 A Baked Maple Bananas In medium sized baking dish, melt butter on high. Stir in syrup. Palce bananas in dish and caot well with mixture. Cook on high 1 minute, turn bananas and cook 1 1/2 minutes more. Sprinkle with lemon juice and serve warm Unbleached Flour 1.00c 3405 Applesauce (Homemade IfPos.) 1.00c Serves 2 Arrange pork chops on roasting rack with meatiest portions to the outside. Mix Worch. sauce, thyme and pepper. Brush half of the mixture over the pork chops. Cover with waxed paper. Microwave at Medium (50%) 8 minutes. Turn chops over and brush with rest of sauce. Microwave, uncovered at Medium until meat next to bone is no longer pink (about 4 minutes). Rotate 2 or 3 times during cooking unless you have a rotating tray. Beat egg whites until still. Add nuts and sugar, pour into shallow pan greased with butter. Bake in oven until light brown. Mark into squares when removed from oven. This will never fail unless allowed to burn. 3405 White Sugar 0.50c 3405 Brown Sugar 0.50c Baked Papaya Preheat the oven to 350 F. Peel the papaya halves, cut side up, in a baking dish with about 1/2 inch of water over the bottom. Dot the center of each papaya-half with a small piece of vanilla bean, 1 tsp of butter and 2 tsps of brown sugar. Bake until tender, about 45 minutes. ing 0.50c 3406 Sugar 1.00c "Your party will be the best one of the year when you serve this special dip baked inside a loaf of bread. It will be the centerpiece of the table and the centerpiece of the party, too. " drained and cut into quarters Garlic bread for serving Preheat oven to 350 degrees. Cut a hole about 5 inches in diameter in the top of the bread. (If you wish, make a decorative zigzag pattern. ) Reserve crusty part to make top for loaf. Scoop out most of the soft inside portion of the loaf and save for another purpose, such as stuffing or bread crumbs. In a skillet, saute' the scallions and garlic in the butter until scallions wilt. Do not burn! Place the cream cheese in a medium sized bowl; add the scallions, garlic, sour cream, and Cheddar cheese. Mix well. Fold in the artichoke hearts. Fill hollowed-out bread with this mixture. Replace top of bread and wrap in a double thickness of heavy-duty aluminum foil. Bake for about 1-1/2 to 1-3/4 hours. Remove foil and top of bread and serve, using thin slices of warm garlic bread as dippers. Note: The best part of this dish is when the dip is gone and all you have left is the breadd, which is soaked in all those delicious ingredients. Just break the bread up and pass it around! 1.00t 3407 Active Sourdough Starter 0.50c 3407 Margarine, Melted 2.00T Try this with white peaches, if available, for a subtle variation on the original. PREHEAT THE OVEN TO 350F and set a rack in the middle level. Rinse, halve and pit the peaches. Puree 2 of the peach halves in a food processor. Place the puree in a bowl and add the sugar, crushed macaroons and the egg yolk. Cover each peach half with this filling and place the peach halves in a buttered baking dish. Sprinkle the remaining butter over the peaches and bake for about 30 minutes, until the peaches are baked through and the filling is a deep golden color. Serve hot or at room temperature. 1.00ts h 10958 MEDIUM LOAF --------- 0.00--------- i 10958 Starter 1.00c j 10958 Milk Servings: 6 Several hours in advance, peel, seed and halve the peaches and dip in lemon juice. Place in a shallow casserole. Combine cookies, sugar and butter and blend well. Fill hollow of each peach half with about 1 tablespoon of the filling and sprinkle a little liqueur over each. Bake, uncovered, for 30 minutes at 375 or until peaches are softened and golden. Serve with peach or vanilla ice cream. Serves 6. n 10958 Bread flour "Peameal bacon is a unique Canadian meat, pickled but unsmoked loin of pork rolled in cornmeal. Usually it is sliced and fried for breakfast but it excellent baked whole. The cornmeal makes a crisp exterior and the meat, although quite lean, is particularly juicy, because of the pickling process. For baking it is important to select a piece from the centre cut, with a wide band of lean visible on both ends. " Place in an open roasting pan, fat side up. Bake at 350F degrees for 1- 1/2 hours. Serve hot in generous slices with baked beans if desired. s 10958 Butter or margarine 2.50tb t 10958 Sugar 2.67tb u 10958 Salt 1.33tb v 10958 * - 2-3 lb, cut into pieces. Wash and dry chicken pieces; dip in flour. Blend egg with peanut butter, salt, and pepper. Gradually add milk, beaten with fork to blend. Dip floured chicken in peanut butter mixture and then in crumbs. Place on oiled baking pan. Drizzle remaining oil over chicken pieces and bake in a moderate oven (375'F. ) 45 minutes, or until tender. 58 MEDIUM LOAF --------- 0.00--------- z Preheat oven to 350 degrees. Combine pineapple and eggs. Mix sugar and cornstarch and add to pineapple, mixing well. Pour into 1 qt baking dish. Dot with butter. Sprinkle with cinnamon. Bake 45-60 minutes, until firm and brown. 10959 Salt 2.00t b 10959 Shortening 2.00T c Arrange carrots in the bottom of a buttered 13x9-inch baking dish. Combine flour, salt, pepper and thyme; dredge chops in seasoned flour. Brown chops in oil; arrange in baking dish over carrots. Top chops with onion slices; pour water over all. Cover tightly with foil; bake in preheated 350'F. oven 40 to 50 minutes, until meat and carrots are done. 10959 Whole Milk 0.50c * Use only Hungarian mild Paprika. It is available at most larger stores and at specialty shops. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++ Place the pork chops in an ovenproof casserole. Mix the remaining ingredients, except sour cream, and pour over the chops. Marinate the chops 2 to 3 hours in the refrigerator. Bake the chops, uncovered, in the marinade in a preheated 325 degree F. oven for 1 hour or until tender. Add more wine if necessary. Stir sour cream into pan juices and heat through but DO NOT boil. Serve chops with sour-cream gravy and buttered noodles or dumplings. 9443 Rice Pilaf 0.00 9443 Water 2.00qt 9443 Carrots, shredded 2.00c Arrange pork chops on roasting rack with meatiest portions to outside. Mix worcestershire sauce, thyme and pepper. Brush half of the mixture over pork chops. Cover with waxed paper. Microwave at MEDIUM (50%) 8 minutes. Turn over and rearrange pork chops. Brush with remaining sauce. Microwave, uncovered, at MEDIUM (50%) until meat next to bone is no longer pink, 4 to 10 minutes. Rotate 2 or 3 times during cooking (unless you have a microwave with a rotating tray) Now I have found that for the sauce you need double what the recipe calls for, either that or my brush likes to soak up more than it puts out :) Hope to bring you all more recipes as I find them. 9443 Lemon Juice 3.00tb 9444 (scant) maincrop carrots 1.00lb 000001 9444 Oranges 3.00sm Serves: 6 Clean rice and wash thoroughly. Add other ingredients and pour into a greased baking dish. Bake at 325 F for approximately 2 hours or until rice is tender. Stir occasionally, folding in brown layer which forms on top. Serve while warm. ling is perfectly smooth and creamy pour into crust. Return to 350~ oven and bake 30 to 35 minutes or until a knife inserted comes out clean. Cool in pan on rack 20 minutes before releasing springform from the cake. Cool another 20 minutes before c * Use 2 4-oz cans of chopped green chiles which have been drained. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Mix all the ingredients in an ungreased 2-quart casserole. Bake, uncovered, for 30 minutes, or until done. 000008 9444 Olive oil 0.00 000009 9445 Calamari And Tenacles, Clean Remove skin and bones. Cut salmon into strips 1/2 inch thick by 1 1/2 inches wide and up to 8 inches long. Butter 8 custard cups and coil salmon into the cups. In a double boiler, cook mushrooms and onion juice for 5 minutes then add the flour, light cream, salt, pepper, cayenne and mace and stir constantly until cooked and thick. Pour sauce into custard cups then bake at 375/F for 25 minutes. Drain off juice from cups, unmold the fish and place in an ovenproof dish. Sprinkle with the buttered crumbs, put a buttered mushroom cap on each fish roll. Broil the rolls until the mushrooms are done and the crumbs browned. Serve garnished with parsley and lemon wedges. gular cycle. Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. ca/~netdir/recipe .00md 9446 Ripe avacados 2.00 9446 Lemon jui Marjoram goes well with fish, and here's a recipe that uses it both in and on the fish. Neither lake trout nor salmon need be scaled, but do scale the pike. A whole baked fish on a garnished platter always looks good to guests. Salt and pepper the fish inside and out, then stuff it and sew up or skewer the opening. Place in a buttered pan and lay lemon slices along its length. Stick a toothpick in each slice. Add the vegetables, marjoram, bay leaf, and white wine and bake, uncovered, for about 35 minutes in a 400 degree oven, basting first with the melted butter and then with the liquid in the pan. CELERY STUFFING Saute the chopped celery and onions in butter in a small skillet for 15 minutes, until tender but still with a little bite. Add the chopped celery tops and the bread crumbs. Season to taste with salt, pepper, and savory. Makes 1 cup. FENNEL SEED AND TARRAGON STUFFING Mix all ingredients together and stuff fish. alt 3.00ts Peel onion then slice the tops off & hollow out. Leave about a 1/2-inch shell. Reserve the onion centres. Place shells in a steamer basket & steam for 6 minutes after the water has come to a boil. Measure 1/2 cup of the reserved onion & finely chop. In a small skillet heat oil & saute onion till it is soft. Stir together TVP flakes & water. Add seasonings & mix well. Combine with the cooked onions & stir in the breadcrumbs. Place the hollowed out onion shells in a baking dish. Spoon filling into the shells. Any remaining filling that won't fit into the shells can be placed around the shells. Leave uncovered bake at 375F for 30 to 35 minutes. Let stand for 5 minutes before serving. Salt 1.00ts 4300 Sourdough Starter 0.67c 4300 Honey 0.5 Sift flour and salt into a large bowl. Using a pastry blender or 2 knives,cut in butter until evenly distributed and mixture resembles breadcrumbs. With a fork, lightly mix in sugar, egg and enough ice water to make a dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate for 30 minutes. Preheat oven to 350f. On a floured surface, roll out dough to fit a 10-in flan tin with a removable bottom. Place dough in tin without stretching. ** FILLING ** Beat cream cheese, oil, sugar, egg yolks, cornstarch, vanilla and milk in alarge bowl until smooth. Beat egg whites until stiff; fold into cream cheese mixture. Pour into pastry shell. Bake 50 to 60 minutes or until a wooden pick inserted in center comes out clean. Turn off oven. Let cheesecake cool in oven with door open slightly. Remove cooled cheesecake from tin and serve. Sugar 2.00ts 4301 Salt ricotta cheese 1/2 pound imitation crabmeat, chopped 1/4 teaspoon garlic powder 1/8 teaspoon black pepper 40 won ton wrappers 1 Tablespoon vegetable or olive oil Preheat oven to 350~F. In a medium bowl, combine soup mix, cheese, crab, garlic powder and pepper Place 1 Tablespoon mixture on center of each won ton. Brush edges with water; fold each corner into center and press to seal. Arrange seam side down on lightly greased cookie sheet; brush wontons with oil. Bake 25 minutes or until crisp and golden brown, turning once. Variation: Use 1 1/2 cup chopped shrimp in place of crab. Note: If not going to back immediately, cover filled won tons with damp cloth until ready to bake, then brush with oil. Nutr. Info. Per won ton: Calories 45/fat 2g/cholestrol 6mg Prep time 25 minutes Bake time: 25 minutes 4301 Butter 1.50tb 4301 Wash ham. Place in large kettle. Cover with water. To each quart of water add 1/4 cup sugar and 2 tablespoons vinegar. Place over slow fire. Heat slowly to boiling. Simmer until tender. Remove from fire. Let ham remain in broth until cold. Skin ham. Stick cloves in the fat a 1-inch intervals. Combine crumbs, sugar, molasses, mustard, and butter. Spread on ham. Bake in slow oven (325 F) until brown. Baste with ham broth. 0.50c * store bought if preferred. Preparation: 30 minutes Cooking: 45 minutes 350F Split zucchini lengthwise, scoop out seeds. Saute ground beef, onion, garlic, dill, and parsley in olive oil. Remove from heat. Add cooked rice, beaten egg, 1/4 c bread crumbs and mix well. Fill zucchini with mixture and place in a baking dish. Cover with spaghetti sauce, sprinkle cheese and remaining bread crumbs on top. Cover and bake at 350 for approximately 45 minutes, until zucchini is tender but firm. THE ANDERSONS' FOOD GARDEN g 10960 Unbleached Flour 1.00c h 10960 Cream Of Tartar 0.50ts i 10960 Baking Powder 0.50ts j 10961 0.00 1 1/2 Eg Melt butter in saucepan; add milk and sugar. Boil 3 minutes; remove from heat. Add peanut butter, oats and vanilla; beat. Drop on waxed paper by teaspoonfuls. Yield: 3 dozen. 10961 0.67 Baking soda c 10961 Egg, optional 0.50 Sugar d 10961 Butter 1.00 To make Pate Brisee: In food processor, combine flour, 2 tsp granulated sugar, salt and 14 Tbsp butter. Pulse with on/off turns til mixture ressembles fine crumbs. In small bowl, whisk together 1 egg and milk until blended. With processor running, pour in egg mixture, processing untril dough pulls away from sides of bowl and forms a ball. Divide dough in half. Form each half into a disk shape. Wrap separately in plastic wrap and refrigerate at least 30 minutes. On floured surface, roll out hal fof the dough. Fit into 7" tart pan with removable bottom. (Use remaining half of pastry another time. ) To make filling: Preheat oven to 350F. Spread jam in bottom of unbaked pastry shell. In small mixer bowl, cream 4 Tbsp butter and 4 1/2 Tbsp granulated sugar at medium speed of electric mixer until thick and white. Beat in 1 egg, ground almonds, cake crumbs and almond extract till blended. Spoon filling int small mounds all over top of jam. Spread evenly over jam. Place tart on baking sheet. Bake at 350F for 30 to 40 minutes till puffed and set in center. To make Confectioners' Sugar Glaze: While tart is baking, in small saucepan, melt 2 Tbsp butter. Remove from heat. Sift confectioners' sugar into butter. Stir in cream and vanilla. Mix until blended and smooth. Spread glaze over piping hot tart. Cool on rack. SERVES: 6 10961 Butter 1.50tb p 10961 Baking sod In a medium bowl place the cinnamon and walnuts, and mix them together. Brush the bottom of a 14" x 20" baking dish with the butter. Place one pastry sheet in the dish and brush it with the butter. Repeat this process so that 6 pastry sheets line the bottom of the dish. Sprinkle 1/3 of the nut mixture over the top of the pastry sheets. Repeat this process so that there are 3 layers of the nut mixture and 4 layers of 6 buttered pastry sheets, ending with 6 pastry sheets. Cut the baklava into 40 diamond shaped pieces. Insert a whole clove in the top of each piece. Preheat the oven to 350 F. Bake the baklava for 40 minutes, or until it is golden brown. In a medium saucepan place the sugar, water, orange peel, lemon peel, and cinnamon stick. Bring the ingredients to a boil and then simmer them for 5 minutes. Add the honey and bring the mixture to a boil. Remove the pan from the heat and add the lemon juice. Stir the ingredients together and then let the syrup cool. Remove the orange and lemon peels, and the cinnamon stick. Spread the cool syrup over the hot baklava. Cover the dish with a towel and let it sit for 1 hour before serving. 0000011268 0000011268 0000011268 0000011269 0000011269 0000011269 0000011269 0000011269 0000011269 0000011269 0000011270 0000011270 0000011270 0000011270 0000011270 0000011270 0000011271 0000011271 0000011271 This rich-tasting baklava contains half the amount of sugar and a fraction of the fat you would normally use, thanks to reduced fats, sugar, and nuts. The results will fool anyone. Combine pistacho nuts, sugar, cinnamon and rose water in small bowl. Using half of filo sheets (cover remaining with plastic wrap to prevent from drying out), place 3 sheets in bottom of lightly greased 13x9" baking sheet. Brush with some of margarine. Sprinkle evenly with nut mixture. Place remaining sheets over nut filling, brushing after every third sheet and top sheet. Cut baklava at 1-1/2" intervals diagonally to form pattern of about 35 diamond shapes. Bake at 400'F. 25 minutes or until golden. Place on wire rack to cool. Drizzle Rose Water Syrup evenly over top and allow to soak several hours. Stud each diamond-shape with whole clove. Each piece baklava with syrup contains about: 85 calories; 32mg sodium; 0 cholesterol; 5 grams fat; 9 grams carbohydrate; 2 grams protein; trace fiber. Exchanges: 1/2 bread; 1/2 fat. 0000011277 0000011277 0000011277 0000011277 0000011277 0000011277 0000011277 0000011278 0000011278 0000011278 0000011278 0000011278 0000011278 0000011278 0000011278 0000011278 0000011278 0000011279 0000011279 0000011279 0000011279 0000011279 *Note: Almonds should be lightly toasted. Combine nuts, sugar, cinnamon and nutmeg. Brush a 13 x 9 x 2-inch baking pan well with butter. Separate 25 phyllo sheets from package. Place under a smooth, damp towel to prevent drying. Wrap remaining filo well. Freeze for future use. Place one phyllo sheet in pan. Trim to fit. Brush generously with melted butter. Repeat procedure until there are 5 layers of buttered phyllo in the pan. Sprinkle with 1/4 nut mixture. Repeat this procedure two more times, ending with phyllo. Drizzle any remaining butter over top. Bake in 350 degree oven 1-1/2 hours or until golden brown. Remove baklava from oven. Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X". Follow these guidelines to cut baklava into serving-size diamonds. While still hot, pour cooled syrup over baklava. Syrup: Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan. Bring to boil. Simmer, uncovered, about 5 minutes to thicken syrup slightly. Remove from heat. Discard spices. Stir in honey. Cool at room temperature. Pour over hot baklava. Allow to stand overnight before serving. 00011285 0000011285 0000011285 0000011285 0000011285 0000011286 0000011286 0000011286 0000011286 0000011286 0000011286 0000011286 0000011286 0000011286 0000011286 0000011287 0000011287 0000011271 BETJARENSUPPE AUF BAKONYER ART put 1/2kg of chopped beef into cold water and bring to a boil,than skim the scum off the top. After 20-25 minutes add 50-60dkg of chopped chicken. Season with S&P and onion. When half cooked,add some carrots and parsnips cut into slivers,a celery heart,1 or 2 grn. peppers and tomatoes and 15 dkg of chopped mushrooms. Out of this make a broth. Than make ribbon noodles from 1 egg and 12 dkg of flour. Put them in the soup to cook. Serve with sour cream or sour milk. Check the math!!!!!!!!!! 0000010959 0000010959 0000010959 0000010959 0000010959 0000010959 0000010959 0000010959 0000010960 0000010960 0000010960 0000010960 0000010960 0000010960 0000010960 0000010960 0000010960 0000010960 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010898 Notes: Mince garlic. Thinly slice onion, then cut into thirds. Cut chicken into strips. Mushrooms should be oyster or shiitake, sliced or left whole, depending on the type. Heat the oil in a heavy pot. Add the garlic, onion, and shallots, and cook until light golden. Keep the pot covered between stirrings and use a tablespoon or so of the wine if more liquid is needed. Add the strips of chicken and enough of the wine to keep the meat from sticking to the pot. Cook until the chicken is white all the way through, about 5 to 7 minutes (use more wine, if needed). Remove the chicken and sauteed vegetables with a slotted spoon. Add the vinegar to the pot, increase the heat, and stir with a wooden spoon, scraping bits from the bottom, until the liquid is reduced to about half its volume. Reduce the heat. Return the chicken and sauteed vegetables to the pot, add the broccoli, mushrooms, stock, remaining wine, and salt. Cook at a gentle simmer until the broccoli turn bright green. Serve over pasta or brown rice, and dust with pepper. Protein: 30 grams Carb: 8 grams Sodium: 224 mg From: For Goodness' Sake, by Terry Joyce Blonder Recipe found in CSPI's Nutrition Action Newsletter, April, 1991 000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 0000010961 Mince roseamary with garlic and salt. Rub olive oil over chicken, then rub in herb mixture. Sprinkle with pepper. Put 2 rosemary sprigs in cavity then cover with plastic wrap. Refridgerate up to 24 hours. Preheat oven tp 250F. USe a small heavy roasting pan and place chicken in breast- side down. Poast 20 to 25 minutes per pound. Baste every 15 minutes with pan juices. During last 30 minutes of roasting turn chicken over to brown breast. If chicken is still not brown enough turn heat up to 475 F and brown about 10 minutes. Present chicken whole on a heated serving platter, drizzle with Balsamic vinegar and sugar. Carve and scatter with remaining rosemary sprigs. Serves 4 to 6 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 0000010965 DEFROST THE FRICASSEED CHICKEN, if frozen. Arrange the chicken pieces in an oven-proof casserole or Dutch oven. Combine the tomato paste, broth and vinegar in a small bowl, and add to the chicken. Add the olives, cover and place in the oven. Turn the oven on to 375F and bake for 20 minutes. Meanwhile, place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 5-to-10 minutes. Uncover the casserole and strain the sauce over the chicken. Continue to bake, uncovered, another 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter, and sprinkle with the parsley. 1.00c { 10966 Diced onion 0.50c | 10966 Fruit juice concentrate 2.00tb Cut a thin slice from the bottom half of each banana so it will sit flat. Cut a thin lengthwise slice from top of each banana (forming a flat surface) and discard bottom and top slices. Place 1 tblsp. of each flavor of frozen yogurt on each banana, and sprinkle each with 1 tsp. pecans. Freeze until firm. Let topped bananas stand 5 minutes before serving. Yield: 4 servings (about 155 calories per serving) 966 (to 4 tb) Vital gluten 2.00tb In saucepan, combine milk, cream, eggs, and sugar. Cook and stir over low heat until mixture thickens slightly and coats the back of a spoon. Cool to room temperature. Puree bananas in blender ( 1 cup). Combine cooled custard, bananas, vanilla, salt and nutmeg. Pour into freezer container. Freeze according to manufacturer's directions. 2.00ts 10966 SMALL LOAF --------- 0.00--------- Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. a 10967 Pancake Mix 0.50c Preheat oven 350F. Coat 9 in. square baking pan with vegetable cooking spray. Combine flour, cocoa, milk powder, baking soda and salt in bowl. Puree banana, sugar, egg whites, buttermilk and vanilla in food processor until smooth. Add dry ingredients and pulse just until blended. Pour into prepared pan. Bake 25 minutes or until toothpick comes out clean. Cut into 2 in. squares. e 10967 Soda 0 Thoroughly mash bananas. Measure 3 cups into a large saucepan. Add lemon juice, cherries and sugar; mix well. Bring to hard rolling boil; boil hard 1 minute, stirring constantly. Remove from heat ;quickly stir in pectin. Ladle into clean, hot jars. Seal. Makes 8 or 9 half-pints. b 10968 Cooking Oil 2.00tb c 10968 Instant Or Evaporate Milk Beat 1/4 C butter until creamy Combine 1/2 C mashed bananas & 1/2 tsp lemon juice Add Alternately with 4 C sifted powdered sugar Beat until light & fluffy e 10968 Baking Soda 1.00ts f 10968 Sugar 2.00tb g 10969 Active Starter Cream butter and sugar. Add eggs. Combine flour and baking soda. Add to butter/sugar mixture alternating with milk --beginning and ending with flour mixture. Fold in mashed bananas. Pour into 3 greased and floured 9-inch round cake pans. Bake (in preheated oven) at 350 for 25-35 minutes (or until cake springs back when lightly touched). Cool and frost between layers and sides with cream cheese frosting. FROSTING: Combine and spread on cooledcake. 10969 Sugar PREHEAT OVEN TO 350F. Cream together the butter and sugar in a mixer. Add to the molasses and mix until combined. Add the eggs, then mix in the bananas. Mix in the flour, baking soda, salt and extract until smooth, then fold in the chocolate chips. Place the batter in a buttered and floured 9-inch springform mold. Bake for about 1 hour. Let the cake cool on a rack, cut it in half to form 2 layers, frost with your favorite chocolate frosting and serve. b Exchanges: 1/2 protein, 1/2 bread, 1/2 fruit, 1/2 milk, 30 opt. calories, per serving. Designed for Week 4 or later. Preheat oven to 350. Line bottom of 8x8x2 pan with wax paper; spray sides with Pam. Onto wax paper, sift together flour, dry milk, pudding mix, and baking powder; set aside. In large mixing bowl, combine egg yolks and sugar; using electric mixer, beat 2 minutes. Alternating ingredients, gradually beat in pudding mixture and milk; add vanilla. Beat a med-high til mixture is combined. In separate bowl, using clean beaters, beat egg whites with salt til stiff peaks form. Gently stir 1/4 of beaten egg whites into batter; carefully fold in remaining egg whites. Pour batter in baking pan. Bake 25-30 minutes til cake tester comes out clean. Let cake cool 5 minutes. Remove from pan. Set on wire rack to cool. Remove wax paper from cooled cake; transfer cake to serving platter and spread top with Cool Whip. Peel and slice bananas; transfer slices to small bowl, add lemon juice, and toss gently. Decoratively arrange banana slices over whipped topping. To serve, cut cake into 8 equal pieces. 18256 Flour 2.75c l 18257 Sour oranges (about 6 med. 2.00lb a 18257 -sized) 0.00 Heat oven to 375F. Cut bananas crosswise into halves. Cut each half lengthwise into halves and arrange in greased 9-inch pie plate. Dot with margarine and drizzle with orange and lemon juices. Sprinkle with brown sugar and coconut. Bake until coconut is golden, 8 to 10 minutes. 18257 Salt 0.50ts e 18258 Text Only 0.00 This chutney, from neighboring Zaire, goes well with curries. Peel and coarsely mash the bananas. Combine in a medium saucepan with the lemon juice, zest and sugar, if desired. Cook, stirring frequently, for 10 to 15 minutes, or until thick. Keeps up to 2 weeks in a covered container in the refrigerator. For a more complex chutney, cinnamon, cloves and raisins may be added before cooking. Note: Ripen bananas in the refrigerator until they are dark brown and soft. Yields 1 cup. PER TABLESPOON: 25 calories, 0 g protein, 7 g carbohydrate, 0 g fat, 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. e 18259 Sugar 3.00T f 18259 Whole Milk 0.50c g 18259 Baking Soda Fold bananas and cookies into ice cream in large bowl. Pour into an 8" square pan. Drizzle with chocolate syrup. Run knife through mix to make swirls. Cover; freeze until firm. To serve, scoop into sundae glasses. Top with additional chocolate sauce, banana slices and maraschino cherries. b 18260 Molasses 0.25c c 18260 Potato water room temp Slice banana into pie shell. Prepare pie filling as directed on package for pie,using 2 1/2 cups milk. Fold in 1/2 cup of the Whipped topping and pour over banana in shell. Chill at least 3 hours. Top with remaining whipped topping;garnish with banana slices and mint,if desired 11334 Active Starter 0.50c a 11334 Flour 2.50c Preparation time: 1 hr. Baking time: 35 to 40 min. Oven temperature: 375 degrees F. This dessert tastes much the same as Banana Cream Pie. When you have extra ripe bananas, peel, wrap in plastic and freeze; use in this dessert. For 8 servings you will need: Cream Puffs: coffee Preparation: 1. For cream puffs, in saucepan, heat water and butter to boiling. Add flour all at once; beat 2 minutes until very stiff. Remove from heat. Beat in the eggs, one at a time, until dough is smooth. Beat until satinlike. Shape 8 mounds of dough on greased baking sheet. Bake at 375 degrees F for 35 to 40 minutes. Split puffs. Return to oven; turn oven off. Let dry 5 minutes. For filling, beat egg yolks with sugar and salt until pale yellow. Beat in flour and 1/2 cup milk. Heat 1 cup milk to boiling. Whisk a little milk into egg mixture; return to pan. Cook, stirring, until thick. Remove from heat; add vanilla and butter, stirring until butter is melted. Chill. Add mashed bananas. Whip the cream. Fold into the banana cream. For sauce, mix chocolate chips, cream and coffee; stir and heat until smooth. Spoon banana cream into cream puffs. Drizzle mocha-chocolate sauce over cream puffs. Serve. 2.00t c 11335 Milk 0.50c d 11335 Sourdough Starter Absolutely delicious with crunchy vegetables, this is also great with crackers, chicken fingers and wings. pepper In saucepan, melt butter over medium heat; cook onion for 3 minutes, or until softened but not browned. Push to side of pan. Thickly slice banana. Add to pan and cook for 1 minutes. Add curry powder and cook for 1 minute, stirring all ingredients together. Add water and bring to boil; reduce heat and simmer for 10 minutes or until thickened and liquid is reduced by half. Remove from heat; stir in jam. Transfer to food processor or blender; process until smooth. Add sour cream,mayonnaise, salt, and pepper to taste; process just until combined. (Can be covered and refrigerated for up to 1 day. Let stand at room temperature for 30 minutes before serving. ) Makes 2 cups. b 11336 Molasses 0.50c c 11336 Salt Mix nonfat milk and vinegar and let stand until thickened. Sift together flour, sugar, baking powder, baking soda and salt into mixing bowl. Stir to blend. Lightly beat eggs and egg white. Add to flour mixture with bananas, Pureed Dates, soured milk, vanilla and nuts. Stir just until blended. Pour into 12-cup bundt pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 45 to 55 minutes or until cake tests done. Remove to wire rack to cool. If desired, sprinkle with powdered sugar and serve. Makes 16 servings. Note: In place of nonfat milk and vinegar, substitute 2/3 cup buttermilk if desired. Banana-Date Cake- Pureed Dates -replaces 3/4 cup shortening. Each serving, without walnuts or powdered sugar, contains about: 212 calories, 198 mg sodium, 27 mg cholesterol, 1 gram fat, 48 grams carbohydrates, 4 grams protein, . 33 gram fiber, 4% calories from fat. Compare to Banana-Date Cake made with shortening, no dates: Each serving, without walnuts, contains about: 257 calories, 197 mg sodium,27 mg cholesterol, 9 grams fat, 40 grams carbohydrates, 4 grams protein, . 09 gram fiber, 33% calories from fat. Optional walnuts, per serving, contains about: 24 calories, . 37 mg sodium, 0 mg cholesterol, 2. 3 grams fat, . 75 gram carbohydrates, . 5 gram protein, . 17 gram fiber. f 18260 Beef broth 1.00c g 18260 Yellow cornm Combine banana, marshmallows and chocolate. Place two slices bread, buttered side down, into preheated toaster. Place half of the filling onto each of the two bread slices. Top with remaining slices of bread, buttered side uppermost. Close lid and cook for two minutes. 1.00tb j 18260 Lukewarm potato wate 0.25c k 18260 Combine 1 cup of the flour, the baking powder, baking soda, and a pinch of salt in a large bowl. Gradually blend in water, beating with a whisk until smooth. Peel the bananas and cut each one crosswise into 3 pieces, making a total of 12 pieces. Coat the banana pieces lightly with the remaining 1/2 cup of flour. Heat the oil in a wok over medium-high heat until it reaches 375F. Dip the banana pieces in the flour-water mixture, coating completely. Cook 4 to 6 pieces of banana at a time in the oil until golden, 3 to 5 minutes. Drain on paper towels. Serve with ice cream, if desired. p 18260 Rye flour 2.00c q 18260 White flour 2.00c r 18260 Egg white wash 0.00 s 0 x *Gm Saturated Fat 0 x *Mg Cholesterol 1. Spray muffin tins with a nonstick vegetable cooking spray; set aside. With an electric mixer on medium-low speed combine the banana, egg whites, brown sugar, melted margarine, vanilla and lemon peel. Sift together the all-purpose flour, whole-wheat flour, baking powder, soda, salt and ground ginger. Stir in the oat bran. Slowly add to the banana mixture, beating just to blend. Stir in the crystallized ginger and raisins 4. Spoon into the prepared muffin tins and bake in a preheated 375-degree oven 20 minutes or until the muffins test done. Remove the muffins from the tins and place on a cooling rack. Stir together the powdered sugar and lemon juice to make a glaze. Immediately brush over the hot muffins. Let cool a few minutes before serving. 0.25c d 18261 Butter melted 4.00tb NOTE: Use this basic chutney with your very spicy hot dishes. Yield: About 5 Cups Saute the onion in the oil until clear, about 4 to 5 minutes. Add the mango and cook 2 minutes over medium heat. Add the vinegar and orange juice and bring to a simmer, simmering for 10 minutes more. Add all of the remaining ingredients and bring the mixture back to a simmer. As soon as a simmer is reached, remove the mixture from the heat and cool to room temperature. Serve or store in the refrigerator, covered, for up to 2 weeks. From The Thrill Of The Grill by Chris Schlesinger & John Willouughby 2.50c j 18262 -ANNA-LODI (DMSD70C) 0.00 a 18262 Sourdough starter 1.25c b 18262 Water 0.50c Heat 1 cup cream, milk and vanilla bean in top of double boiler over barely simmering water until tiny bubbles form around edge of pan, stirring occasionally. Turn off heat and let mixture steep 20 minutes. Reheat mixture until bubbles form. Meanwhile, beat yolks with sugar in bowl of electric mixer until pale yellow and slowly dissolving ribbon forms when beaters are lifted. Slowly beat in 1 cup milk mixture. Return to double boiler and cook, stirring occasionally, until custard leaves path on back of spoon when finger is drawn across, about 10 minutes. Cool to room temperature. Remove vanilla bean. Peel bananas and cut into 1-inch chunks. Puree with 6 tablespoons lemon juice in processor using on/off turns, stopping occasionally to scrape down sides of work bowl. Mix 2 cups puree into custard. Blend in remaining 2 cups cream. Refrigerate mixture at least 2 hours, preferably overnight. Transfer mixture to ice cream maker and process according to manufacturer's instructions. Freeze ice cream in covered container for at least 3 hours. For sauce: Puree 3 cups strawberries in processor until smooth. Strain through fine sieve into small bowl. Mix in 1/2 cup sugar with 1 tablespoon lemon juice. Cover and refrigerate. (Can be prepared 1 day ahead. ) Spoon sauce into goblets. Top each with 3 scoops ice cream. Garnish with strawberries and mint and serve. 71 Soy sauce 1.00ts 7471 * Force bananas through potato ricer before measuring. Grease two 9" cakes pans, then dust lightly with flour. Sift flour once, then measure and sift again with soda and baking powder. Cream butter, add sugar and cream together until light and fluffy. Add the whole eggs, beating well after each addition of each. Add buttermilk and vanilla to bananas. Add, alternately, the flour and banana mixture to butter mixture, beginning and ending with the dry ingredients. Beat until smooth and well blended. Do not overmix. Divide, evenly, into cake pans. Bake in preheated 375 degree oven for 25 to 30 minutes. 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. 7472 Grated cheese 1.00c 7472 Bag baked tortilla chips 12.00oz Grate orange to to produce grated rind. Squeeze juice from orange and 1/2 lemon. In small saucepan, melt butter. Add bananas. Simmer till bananas are soft. Add remaining ingredients and serve hot. o a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board a +------------------------------ FILLING ~-------------------------------- +------------------------------ MERINGUE ~-------------------------------- To make pastry, combine flour, sugar and butter in a food processor. Process until the consistency of fine meal. Add beaten egg; continue to process just until dough starts to come together. Gather into a ball, wrap and refrigerate for one hour or place in freezer for 15 minutes to chill. Roll out dough on a floured surface or roll out between two sheets of plastic wrap to an 11-inch circle. Dough is sticky and falls apart easily; just patch together and fit into a nine-inch flan pan with removable bottom; trim edges. (If you don't have a flan pan, a pie plate can be used. ) Chill for 30 minutes. Bake pastry at 375 degrees for 12 minutes until light golden in color. Thinly slice five of the bananas and arrange on bottom of pastry shell. Mash the remaining banana and combine with warm cream, 1/2 cup sugar, cornstarch and vanilla. Pour over banana layer. Bake at 350 degrees for 35 - 40 minutes or until filling is set. Let pie cool slightly. To make meringue, beat egg whites with a pinch of salt until soft peaks form. Gradually beat in 1/3 cup sugar until meringue is stiff and glossy. Spread meringue over warm pie; bake at 350 degrees for 12 - 15 minutes or until browned. Let cool; refrigerate until serving time. Serves 6. From The Gazette, 91/02/13. f 10990 All-purpose flour Slice bananas into blender; process until pureed (1-1/2 cups). Add eggs; process to blend. Pour banana mixture and remaining ingredients into ice cream freezer container. Stir until sugar dissolves and mixture is blended. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. c 10990 Salt 0.25ts d 10990 Plus 2 Tbsp unsalted butter Sift together flour, baking powder and salt; set aside. Cream together shrtening and sugar in bowl until light and fluffy, using electric mixer at medium speed. Beat in eggs, one at a time, blending well after each addition. Stir in mashed bananas. Add dry ingredients all at once, stirring just enough to moisten. Gently mix in chopped nuts. Spoon batter into greased 3-inch muffin-pan cups, filling 2/3rds full. Bake in 350 degree F. oven 20 minutes or until golden brown. Serve hot with homemade jam or jelly. 1.00 CORNBREAD --------- c 10991 Onions, chopped 1.25 d 10991 Celery, chopped 1.25c e 10991 Water 2.00tb f 10991 Pou Combine flours,baking powder and salt in a mixing bowl. Mix together milk and oil and stir into dry mixture just enough to moisten all ingredients,then fold in banana. Spoon onto a hot,well greased griddle. Turn once. Makes 10 to 12. 10991 Salt 0.25ts i 10991 Pepper 0.25ts j 10 Beat yolks with sugar until creamy. Add the mashed bananas, beat well. Whip egg whites until stiff (in different bowl). Add cake meal, potato starch and salt to yolk mixture. Fold in egg whites into this mixture. Add flavoring fold in gently. Bake at 325 for an hour --more or less--. Use an angle food cake pan. Cool upside down for about 30 minutes or until cooled. Cut in half with knife. Ice with real whipped cream or cool whip. Top with bananas and a few walnuts. n Slit vanilla bean lengthwise & scrape out sticky black seeds. Place seeds & pod in small heavy bottomed pot along with remaining ingredients except fruit. Bring to a boil, stirring constantly. Reduce heat & simmer for 2 to 3 minutes. Stir till sugar has dissolved. Remove from heat. If glaze hardens, reheat before using. Prepare grill. Peel bananas; peel & core pineapple. Cut into bite-sized pieces. Alternate bananas & pineapple on skewers. Place skewers on hot grill & cook 5 to 10 minutes, turning once. When hot, baste with glaze, two or three times. Turn & baste again. PER SERVING: 139 Cal. 8g Prot. 4g Fat; 33g Carb. ; 0 Chol. ; 6mg Sod. ; 2g Fiber. 2.00ts t 10991 Sugar 2.00ts u 10991 Salt 0.12ts In a saucepan, combine milk, sweetened condensed milk, butter, & pudding mix. Bring to boiling, stirring constantly. Reduce heat. Cook & stir for 4-5 minutes, or until thick. Line the bottom of a 2 or 2 1/2 qt. casserole with 12 of the vanilla wafers & 1/3 of the bananas. Top with about 1 cup of the pudding. Repeat layers 2 more times. Sprinkle the marshmallows over the top. Bake in a 350 degree oven for 12-15 minutes or till the marshmallows are light brown. Serve warm. 10-12 servings Yields 8 servings Combine 1/2 cup sugar, flour and salt in top of a double boiler. Mix in one whole egg and three egg yolks. Stir in milk. Cook uncovered over boiling water stirring constantly until thickened. Remove from heat and add vanilla. Spread a small amount on the bottom of a 1 1/2 quart casserole cover with layer of vanilla wafer cookies. Top with a layer of sliced bananas. Pour about 1/3 of custard over bananas. Continue layering cookies, bananas and custard to make three layers, ending with custard. Beat 3 remaining egg whites stiff but not dry. Gradually add remaining 1/4 cup sugar and beat until mixture forms stiff peaks. Pile on top of pudding, covering entire surface. Bake in preheated 425 oven five minutes or until delicately browned. Serve warm or chilled. 0986 Bread flour 1.25c h 10986 Yeast 1.00ts Banana-Pudding Surprise Combine sugar, cornstarch and salt in a heavy saucepan, stir well. Combine skim milk and egg yolks in a bowl; stir with a wire wisk. Gradually add to sugar mixture. Bring to a boil over medium-low heat, and cook 1 minute, stirring constantly. Remove from heat; stir in banana slices and vanilla. Spoon 1/4 cup pudding into each of 6 dessert dishes; top each with 1 tsp. strawberry spread and 1/4 cup pudding. Cover and chill. To serve, arrange 4 vanilla wafer halves around the edge of each dish. Yield: 6 servings (about 155 calories per serving) 2.00tb n 10986 Salt 1.00tb o 10986 Whole wheat flour 1.00c p 10986 Bread flour 2.00c You may add sticks to these, but the children enjoy pushing up the pop from the cup. Yield: 6 Servings Combine all of the ingredients in a blender and whirl until foamy. pour into paper cups and freeze. Push up from the bottom of the cup. 0.00--------- s 10986 Starter 1.50c t 10986 Milk Servings: 1 This Banana Shortcake makes a satisfying, whole breakfast - it's not a dessert shortcake. Because the Banana Bread is made in advance - and probably frozen - the shortcake is quick and easy to put together. I (Marjorie Hurt Jones) sometimes serve it for "normal eating" house guests who devour every last crumb! Directions: Mash banana with a fork; whip until light and frothy. If you enjoy a little tang, add the lemon juice or the pinch of the vit C. Toast the bread lightly either in a toasster oven or in a dry frypan - homemade quickbreads don't do well in a traditional pop-up toasster. To assemble: Lay toasted bread on a plate; top with a dollop of masshed banana. Note: If your Banana Bread is frozen be sure to take it out the evening before you want it for breakfast. Use a serrated bread knife for slicing. 10986 SMALL LOAF --------- 0.00--------- | 10986 MEDIUM LOAF ---- Heat oven to 375. Mix sugar, sour cream, margarine and egg in large mixing bowl on low speed, scraping bowl occasionally, 1 min. Beat in bananas and vanilla on low 30 sec. Beat in flour, salt & baking soda on med, scraping sides. Stir in nuts. Spread in greased and floured jelly roll pan, 15-1/2x10-1/2x1 inch. Bake until light brown. 20 to 25 min. Cool. Frost with Vanilla glaze. Cut into bars, 2 x1. About 6 doz. Vanilla Glaze Mix 2 C powdered sugar, 1/4 C marg or butter, softened, 1-1/2 ts. vanilla and 2 Tab. hot water. Stir in 1-2 teaspoons additional hot water until smooth and of desired consistency. 1.00 10092 Warm water 1.25c 10092 Sugar 1.00ts 10092 Salt Sift together dry ingredients. Set aside. Mix together beaten egg yolk, sour cream, milk, butter and banana. Add to flour mixture, mixing well. Fold in whipped egg white, and pour into oiled waffle iron or oiled pan. Cook each side until brown. 0.00 10092 Soda 4.00ts 10092 Coarse salt for sprink Sift in large bowl: Frost with Banana Butter Frosting 10093 Stems removed & torn sorrel 3.00c 10093 Boiling salted water 0.50c 10093 Eggs 6.00 10093 Sour cream Mix graham cracker crumbs and melted margarine together and pat in bottom of greased 13x9 pan. Combine confectionary sugar, eggs, vanilla and softened margarine. Beat until puddinglike and spread over crumbs. Slice bananas over mixture. Spoon drained pineapple over this. Top with dream whip or cool whip. Sprinkle with crushed walnuts and dot with cherries. Cool well andserve. nd pepper 0.00 10093 Combine crushed graham crackers and reduced calorie margarine and pat into a 8 x 8 pan and bake at 350 F. for 8 minutes. Mix ricotta cheese and milk until fairly smooth. Add pudding mix and stir with a wire whisk until well mixed. Spread over cooled crust. Slice bananas over pudding. Spread pineapple over bananas. top with whipped topping if desired. Chill. EACH SERVING: 1 P, 1/4 M, 1 FRUIT, 1 BREAD, 1 FAT, 30 OPTIONALS. Hint: You may substitute 6 oz. of sliced strawberries in place of one of the bananas if you wish. By decorating the top with strawberries, it adds a lot of color to this dessert. This makes 4 servings which are quite large. If you make 8 servings out of the recipe, the counts are halved and you still will be able to satisfy your sweet tooth. 1.00c 10094 Flour 0.75c Servings: 2 Place chocolate in a 2-cup measure. Micro-cook, uncovered, on 100% power for 2 to 3 minutes or till melted, stirring once. Stir in corn syrup, and sweetened condensed milk. Micor-cook, uncovered, on 100% power for 45 seconds to 1 minute or till heated through. Stir in vanilla. Serve warm atop ice cream. Sprinkle with peanuts. Arranged quartered bananas around ice cream. 0095 Gorton's clams, drained 1.00cn Cut a pocket in each slice bread; divide the banana's and stuff in the bread. Whisk together the eggs and half and half. Saturate each side of bread slices. Grill bread slices in oil or butter on both sides, until golden. Combine the sugar, cinnamon and vanilla, sprinkle over the top of the the French Toast. Enjoy, Sheryl 1784 Pepper 0.12ts 1784 Thinly sliced green onions 1 10oz. loaf stale French bread, crumbled (or 6-8 cups of any type bread Combine all ingredients; mixture should be very moist but not soupy. (Hint: it should look like cooked oatmeal. ) Pour into buttered 9x12" or larger baking dish. Place into a non-preheated oven. Bake at 350 degrees for approx. 1 hour and 15 minutes. Serve warm with sauce. Serves 16 to 20 (unless you invite me). 0.00 1784 Dry white wine Wash, hull, and cut up strawberries. Mash with undiluted orange juice concentrate; or combine them in the blender or food processor and blend smooth. Set out 6 stemmed dessert glasses. Slice the bananas and alternate with the strawberry orange sauce. Six servings, 130 calories each. Sundae Sauce: Puree strawberries and undiluted orange juice concentrate; store in a covered jar in the refrigerator. Use as a topping for low-calorie ice milk or frozen yogurt. Two cups, 15 calories per tablespoon. pepper 0.00 1785 Jim Vorheis 0.00 1785 Light olive oil 0.50c 1785 Finely sliced white onion 0.33c 17 Preheat the oven to 350 Grease and flour two 9 inch cake pans. To make the cakes: Combine chocolate, milk, brown sugar and 1 egg yolk in the top of the double boiler. Cook, stirring constantly, over hot water until smooth. Remove from heat. Sift the flour with the baking soda and salt into a medium bowl. Beat the butter in the large bowl of an electric mixer until light. Slowly beat in the sugar until light and fluffy. Add the two remaining egg yolks, one at a time, beating thoroughly after each addition. Slowly add the chocolate mixture. Combine the tomato sauce, cream and vanilla in a small bowl. Add to the batter in thirds, alternating with thirds of the flour mixture. Beat the egg whites until stiff; fold into the batter. Pour the batter into prepared pans. Bake until a toothpick inserted in the centre comes out clean, about 25 minutes. Cool on a wire rack before unmolding. FROSTING: Combine water, corn syrup and sugar in a medium saucepan. Heat to boiling; boil until the mixture thickens and forms a ball when a small spoonful is dropped into cold water (about 240F on a candy thermometer). Beat the egg whites in a large bowl of the electric mixer until stiff. Slowly beat in the hot syrup. Combine to beat until spreading consistency. Beat in orange juice and vanilla. Spread over bottom layer, the sides and tops of cake. SERVES 8-10. 1785 Sea salt to taste 0.00 Mix together. Use hands to make into smooth 1 inch balls. Chill. With toothpick, dip all but the very top of balls into melted warm mixture-- Drop onto wax paper to harden. Chill. no rice krispies in this one, but i don't see why you couldn't add them to stretch it a bit, or to cut the incredible bliss of peanut butter and chocolate (chortle). 1785 Scallops, alone or together) 0.00 Place the dough on a lightly floured board and cut it in half. Roll each piece into 24" X 6" strip. Spread the surface with Almond butter. Fold the edges lengthwise toward the center, allowing 1" space in the center. Sprinkle the plumped currants and spoon the Vanilla Cream into the 1" space between the edges. Repeat with second strip. Place both lengths of dough on a baking sheet and shape strips together like a giant pretzel, tucking in the ends. Brush with the egg wash and sprinkle with almonds. Allow the dough to rise 1 hour in a cool room. When light, bake 35 minutes in a 375 degree F. oven. (or, if making small pastries, 10-12 minutes) Cool and ice. Cut in 3" pieces. This makes 1 large pastry or 24 small ones. See later parts for necessary fillings and icings. 4307 Low sodium chicken broth 2.50c 4307 Fresh parsley, finely choppd 0.33c Place the dough on a floured board and cut it in half. Roll each half 1/4" thick Cut into 4" squares. Spread Almond butter on each square. Sprinkle plumped currants or raisins on top. Fold corners to center. Put a bit of your favorite jelly in the center. Spoon Vanilla Cream in center. Place 2" apart on baking sheet. Brush with egg wash. Let rise till puffy. Brush again with the egg wash. Bake at 375 degrees F. for 10-12 minutes. se flour 1.00c Place dough on a lightly floured board and roll into a large rectangle 1/4" thick. Spread with almond butter and plumped currants or raisins. Roll jelly roll style. Cut into 1" slices and place slices 2" apart on baking sheet, cut side down. Spoon Vanilla cream in the center of each. Let rise until light. Bake 10-12 minutes at 375 degrees F. Ice and sprinkle with almonds. 4307 Salt 0.12ts For the dough: Put the water in a mixing bowl and sprinkle the yeast over it. Stir until the yeast has dissolved. Beat the egg into the yeast mixture, and set aside. Sift together the flour, sugar, and salt. Add the yeast mixture. Knead until the mix forms a ball- if too moist add a bit more flour. Knead 10 minutes more. Roll out to an 11" square. Spread 1/2 cup butter over the surface of the dough. Fold the dough into thirds and wrap in a damp cloth. Refrigerate 20 minutes. Repeat this process beginning from rolling out the dough, two more times. While the dough is in the refrigerator the last time, you should prepare the fillings, icings or other recipes you will need for the finished pastries. The following parts will give you the variety of pastries made with this dough, and the methods. They will be followed by additional recipes needed to prepare the pastries. 1.00c 4308 Brown sugar corn or flour tortillas Before you actually get the cabeza (beef head), understand that it won't look very nice -in fact it will look pretty gruesome. Therefore, I suggest purchasing the thing the day you cook it. In the Rio Grande Valley, barbacoa de cabeza is traditionally eaten on Sunday mornings. Clean the cabeza, removing eyes, ears, etc. Discard the tongue. Leaving it will impart an odd taste to the meat. Wrap the cabeza in a paper sack, along with onions, garlic, and cilantro. Wrap THAT in burlap. Dig a hole 2 feet deep and build a driftwood fire in it. Wait until the fire goes to coals, then cover them with ashes, followed by the cabeza, then about 2 inches of dry dirt or sand. Fill up the hole. Add 6 to 8 inches of dirt or sand over it. Build a fire on top of the ground. Use slow-burining wood such as oak or mesquite. Leave the cabeza in the hole 12 to 18 hours. For example, if you begin cooking it at 4:00 p. , it should be ready by the next morning. Serve with tortillas. Serves one vanload. If you want to try barbacoa de cabeza at homne, try wrapping the cabeza in foil and bakinng it in an oven or over a charcoal grill. Using foil in place of the paper bag keeps the cabeza slightly moister while 0 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 18255 Sour Milk Doughnuts Pies 1941 29204 Calories per serving: 74 Fat grams per serving: Approx. Cook Time: :10 Preheat oven to 375F. Grease baking sheets with vegetable oil. Sift flour, baking psoda and salt on waxed paper. Beat butter, sugar and egg in large bowl till fluffy, about 3 minutes. Beat in hot water and vanilla. Gradually beat in flour mixture until blended and smooth. Drop dough by well rounded teaspoonfuls on prepared baking sheets. Bake in 375F oven till golden, about 10 minutes. Cook on sheets on wire rack to cool completely. Makes about 3 dozen cookies 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18258 Sour Pickles Pickles 1941 29208 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18259 Sourdough C IN A LARGE BOWL, combine the turkey, egg, oatmeal, applesauce, onion, corn, red pepper, parsley, 2 teaspoons Worcestershire sauce, salt and pepper and mix just until the ingredients are blended. Using a 10-inch non-metal pie plate, form the meat into a circle about 8 inches in diameter and 2 inches high. Combine the ketchup, mustard and 1 teaspoon Worcestershire sauce in a small bowl. Spread it over the top of the meat loaf. Cover the top with wax paper, place the dish in the oven and cook the meat loaf on 100 % power (high) for 10 minutes, rotating the pan after 5 minutes. Remove the dish, carefully take off the waxed paper, and let the meat loaf stand for 10 minutes before slicing. 29216 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 18262 Sourdough Rye 29218 Cut the chicken breasts into three portions each. Salt and pepper them and roll them in Bisquick. Fry in hot oil, turning frequently, until done. Drain the oil and place a slice of ham, then a slice of cheese on top of each slice. Cover and cook until cheese melts. 29219 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18264 Sourdough San Francisco Bread Place ribs in a flat pan or dish. Pour sauce over ribs, turning so as to coat both sides; pierce meat with a large fork. Marinate 8 hrs. turning once. Remove ribs from marinade and brush off excess sauce to avoid burning Broil or cook over coals for 10 mins. Brush with marinade and cook 4-5 mins. more. Heat remaining sauce and serve with ribs. (Ribs may be cooked in a covered pan in a 350 deg. oven for 1 1/2 hours, if desired. ) -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 My favorite meatloaf recipe. Combine the beef, bread crumbs, onion, 8 oz tomato sauce, egg, My Seasoning, and green pepper. Mix well and place in a loaf pan. Combine all sauce ingredients. Cook in a saucepan until butter melts. Pour sauce over meat loaf and bake at 350F^. for 1 hour. While baking, the sauce needs to be spooned over the meat occasionally. Note: Make sure you use a pan large enough for the meat and sauce, or the sauce will tend to boil over while it is cooking. My Seasoning: Mix 1 part garlic powder, 1 part onion powder, 1/2 part black pepper. Mix well before measuring and adding to the recipe. ack cheese, grated 1.00lb 6440 Minced onion, (optional) 0.25c 6440 Sour cream 16.00oz 6440 Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. Servings: 8 r 1.00c 6440 Chopped green chiles 1.00c Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" 0.00--------- 6441 Fresh bread crumbs 2.00c 6441 Salt 0.50ts Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" 1.00tb salt, paprika, mustard, chili powder and cayenne pepper. Simmer 15 minutes, stirring occasionally. Serve hot. Makes 2 1/2 cups. ***** While there was no indication, I would expect that this is best with Pork, since the idea of 'BBQ' in that area was nearly always pork. 6441 Milk 0.00 6441 Chopped fresh chives 2.00tb Place all ingredients in a pot that is big enough to hold them. Bring to a boil. Cook, covered, on low heat for several hours. From Justin Wilson's "Outside Cooking with Inside Help" 6442 Shredded chinese cabbage 2.00c 6442 Cut-up cooked chicken 1.25c 6442 Enoki mushrooms 1 Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. From Paul Prudhomme's "Louisiana Kitchen" 1.00c Combine the seasoning mix ingredients in a small bowl and set aside. In a 2-quart saucepan fry the bacon over high heat until crisp. Stir in the onions, cover pan, and continue cooking until onions are dark brown, but not burned, about 8 to 10 minutes, stirring occasionally. Stir in the seasoning mix and cook about 1 minute. Add the stock, chili sauce, honey, pecans, orange juice, lemon juice, orange and lemon rinds and pulp, garlic, and Tobasco, stirring well. Reduce heat to low; continue cooking about 10 minutes, stirring frequently. Remove orange and lemon rinds. Continue cooking and stirring about 15 minutes more to let the flavors marry. Add the butter and stir until melted. Remove from heat. Let cool about 30 minutes, then pour into a food processor or blender and process until pecans and bacon are finely chopped, about 10 to 15 seconds. This sauce may be used to barbecue chicken, pork or ribs. Makes about 5 Cups. 1786 Soy sauce Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. 1787 Fish filets (red snapper, 4.00 1787 sole, bass or w Slice the steak very thin on the bias. Score each piece with an X. Chop the scallions and crush the garlic. Combine these ingredients with the remaining seasonings in a bowl. Add the meat to the marinade and mix well until all sides of the steak are coated. The meat may be grilled immediately. The best results are obtained if the steak is marinated for 2 hours. The marinade will keep overnight Variation: Use rib steak or flank steak. Bul Kogi is so popular that many Koreans consider it the national meat dish. Serve with rice and kimchi. From: The Korean Cookbook, by Judy Hyun. 1787 Dried curry leaves (or 8 1.00tb 1787 fresh curry leaves), or 0.00 1787 minced cilantro 0.00 1 Brown ribs. Saute onions in margarine and add remaining ingredients. Simmer 30 minutes. Baste ribs with sauce and bake at 350 degrees for 2 hours. Drain off fat, baste again and bake at 300 degrees for 1 hour. 1787 Or 2 fresh serrano chiles, 1.00 1787 stemmed, seeded, minced 0.00 Combine all ingredients, except FRANKS, in saucepan. Simmer 15 min. Chill until serving time. Heat sauce in chafing dish 15 min. before serving. Add FRANK rounds; heat thoroughly. For serving, guests spear FRANKS with picks. 0.00--------- 7528 Cream, sour 0.50c 7528 Eggs COMBINE WINE, CIDER, HONEY, mustard, soy sauce, brown sugar, garlic, ginger root, coriander and thyme in Dutch oven or heavy roasting pan. Add brisket. Cover tightly and place in oven. Turn oven to 350F and cook 1 hour. Remove brisket from cooking liquid, cover and set aside. Transfer liquid to medium pan and cook over medium heat until reduced to a glaze and thick enough to coat back of spoon. Using covered grill, light about 12 charcoal briquettes and add small piece of mesquite or other wood. Be sure to place charcoal and wood to one side of grill. Arrange brisket on grill so that it is not directly over burning wood. Paint it with some glaze. Place cover on grill and smoke brisket 1 hour, turning meat and coating with glaze every 15 minutes. Add charcoal or wood, small piece at a time, if fire seems to get too cold. Remove from grill, thinly slice meat against grain and serve. Offer any remaining glaze on side. bout 1" from edge. Garnish with sour cream or guacamole,if desired. COMBINE ALL SAUCE INGREDIENTS in a pot, place over medium heat and boil until reduced to a thin syrup. Pour the syrup through a strainer, discard the cooked ingredients in the strainer and chill the syrup. Place fish steaks or fillets in a baking dish and spoon some syrup over. Marinate in the refrigerator for 1 hour. Cook the fish on a hot grill, basting with a teaspoon of barbecue syrup on each side. 0.00 753 Yield: 8 To 10 Servings Place the ham, fat side down, in a 12 X 7 X 2-inch baking dish. Micro cook, covered, 10 minutes, giving the dish a 1/2 turn after 5 minutes. Meanwhile, drain the pineapple slices, reserving the syrup. Combine 1/4 cup of the syrup with the chili sauce, sugar, lemon juice, worcestershire sauce and the chili powder. Turn the ham over and spoon the sauce over the ham. Micro Cook, uncovered, until the ham is hot, about 10 minutes, giving the dish a half turn after 5 minutes. Remove the ham from the dish and cover with foil to keep it warm. Pour the pan juices into a 2 cup glass measuring cup. Add enough water to make 1 1/4 cups of liquid. Mix the cold water and corn starch, blending well. Stir this mixture into the juices in the measuring cup. Micro cook, uncovered, until thickened and bubbly, about 2 to 2 1/2 minutes, stirring every 30 seconds. Set aside. Place the pineapple slices in the same dish that the ham was cooked in and add the remaining pineapple syrup. Micro cook, covered, until the pineapple is hot, about 3 minutes, turning the dish once. Remove the pineapple from the syrup and brush with a little of the barbecue sauce. Place the ham on a heated platter and arrange the pineapple slices around it. Spoon a little of the sauce over the ham and serve the remaining sauce as a side dish. 0ts 7530 Sugar 1.00ts Cut the lamb into thin slices 2. Mix together the remaining ingredients. Coat all pieces of lamb with the sauce and allow to soak 15 minutes in a dish. Grill on each side for 5 minutes and serve immediately. Serves 4 until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. 0.25ts Place chicken in heavy plastic food storage bag. With wire whisk, mix remaining ingredients until smooth. Pour over chicken. Tie bag securely. Refrigerate several hours or overnight. Drain. Reserve marinade. Simmer marinade. Over hot coals, grill chicken, turning and basting with marinade until chicken is thoroughly cooked. Serves 6. -1.00 -1.00 -1.00 pas 21579 Sicilian Style Hot Or Sweet Sausage Makemeat We attribute this recipe to the Mennonite colony of Ontario. It's often served at picnics and is known as one of the favorite foods at stag parties. Prepare pigs' tails according to Step I in basic instructions; cut in 3 inch pieces. Place pigs' tails on a rack and bake in a 300 degree oven for 2 to 3 hours, until meat is tender and most of the fat has baked off. An alternate method to this is to simmer the pigs' tails in acidulated water for 1-1/2 hours. Combine all other ingredients for barbecue sauce, coating tails well. Grill over hot charcoal, turning and basting, until crisp. If fresh rosemary is available, break off several branch- es, tie them together and use as a basting brush. For barbecuing, we prefer leaving the tails uncut or halved so as to have fewer piece to constantly turn. Serve with traditional barbecue accompaniments such as corn- on-the-cob, French bread and green salad. Serves 6 to 8. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. Mix together the warm water, 1/2 tsp. sugar and yeast in an 8 oz. measuring cup. Let stand until it rises to the 8 oz. level (about 20 minutes). Sift flour, cake flour, sugar and salt into a large mixing bowl. Add shortening, yeast mixture and mil,. Knead mixture 5 minutes to form a dough. Cover with a damp cloth and set dough in a warm place. Allow the dough to rise for 3 hours. Heat wok, add oil and stir-fry pork for 2 minutes. Add 2 tablespoons water, salt, sugar, soy sauce, oyster sauce and hoisin sauce. Bring it to a boil. Prepare thickening by mixing the cornstarch and 4 tablespoons cold water. Stir into the mixture and cook for 1 minute. Let cool before using. After 3 hours, when the dough has risen, shape into rolls about 2 inches in diameter. Cut each roll into 1-1/2 inch pieces. Shape each piece into a shallow bowl shape. Put 1 tablespoon filling in the center, close ans twist dough to form a bun. Put the bun on a 2 inch square of white paper. (This prevents the bun from becoming soggy while steaming. ) Place 8 buns in a pie pan and allow them to set and rest for 15 minutes in a warm place. Steam for 25 minutes. SOURCE: Chopstick, Cleaver and Wok. -1 -1.00 -1.00 -1.00 veg 21587 Snow Peas & Water Chestnuts Diabetic Side Dishes 35170 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Mix the marinade and set aside. Mix together the sauce ingredients. Cook the cubed pork in the sauce for 1 hour to create barbecued pork. Dish out the barbecued pork onto sandwich buns. Top with some of the marinade mixture. Serve with chips and coleslaw. 00 -1 -1.00 -1.00 -1.00 mea 21589 Sour Cream Pasta Crs Makepasta 35173 In a large pot filled with water add the pork ribs and cook for approx. 30 mins. In the sauce pot add all the rest of the ingredances and cook at a med heat for approx, 45 mins stirring occassionly. Heat up grill and cook ribs approx 10 mins on each side. brush with sauce and cook approx 2 mins, and brush with sauce again. Serves 4 -1 -1.00 -1.00 -1.00 che 21591 Southern Corn Bread Dressing Side Dishes Prep time: 20 minutes Cook time: 1 hour, 52 minutes Preheat the oven to 350F. Place the onions and garlic in a 5 quart Dutch oven and sprinkle with the sugar. Add 1 cup of the water and simmer, uncovered, over moderate heat until the water has evaporated and the onions are very soft - about 10 minutes. Add the ribs, the remaining water, and the tomatoes, vinegar, molasses, banana, raisins,ginger, oregano, and red pepper sauce, and mix well. Bring to a boil,cover and transfer to the oven. Bake until the ribs are well done,about 1 hour 20 minutes. Stir in the green beans, cover, and bake until the beans are tender - 15-20 minutes more. Meanwhile cook the rice according to package directions. Serve with the rice and garnish with parsley sprigs, if desired. Serves 4. d 12172 Ginger, Fresh 1.00 e 12172 Ketjap Manis THE DAY BEFORE GRILLING THE RIBS, put the sugar and vinegar in a pot large enough to hold the ribs and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully, as the syrup will suddenly darken in color. Immediately add the broth, water, catsup, tomato paste, mustard, Worcestershire, cloves, chili powder and pepper and bring to a boil. Add the ribs and cook 20 minutes. (If using chicken, cook for 10 minutes. ) Remove from heat, remove the ribs from the liquid and place covered in the refrigerator. Cook the liquid over medium heat until it becomes thick and syrupy. The next day, light a charcoal grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminium foil. Cook for 40 minutes, basting with barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side. owder the remaining ingredinets except the wine, garlic and casings. Mix in a large pan with the meats and fat; cure in the refrigerator 24 hours. Prepare casings, stuff and tie off into 6-7" length. Dry 8-12 weeks. Source: Home Sausage Making by Charles G. Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94 12173 Salt 0.25ts j Peel a banana or two for each person. Cut pieces of aluminum foil large enough to wrap the bananas in, and lay the the bananas on them. Brush with lemon juice and sprinkle with brown sugar. Dot with butter. Throw in a dash of cinnamon or nutmeg if you feel like it. Wrap each banana in the foil spearately and lay them on the coals for 5 minutes. m 12174 Junior Applesauce 0.50c a Saute onions, garlic & spices till onions soften. Add peppers & tempeh chunks & continue to saute for 5 minutes or so. Transfer to a shallow baking pan. Whisk together the sauce ingredients (tamari, lemon juice, molasses, vinegar, mustard, paste & water). Add to the vegetables. Bake for 30 minutes at 350F for 30 minutes covered & then for 30 minutes uncovered. Stir frequently throughout. Serve on rice with coleslaw or stuff into pita. 2.00ts Cut off the small piece of the chicken wing and the 2 bone part so you have only the meaty part. Mix the ketchup, onion cut up and brown sugar and sauce together. Dip your wing ding in the sauce. Put on cookie sheet. Bake at 350 degrees for about 1 1/2 hour. If you have extra sauce, cook in saucepan until thick. nto it. Tear white bread into small pieces and mix with corn bread by hand. Add eggs and pepper and mix well by hand. Pour boiling broth over corn bread mixture and mix well, adding Cut spareribs crosswise into 2-inch pieces and separate. Arrange with chicken wings in roasting pan. Mix oil, vinegar, lemon juice, honey, seeds, cumin, salt and garlic in processor to blend. Pour over chicken and ribs. Cover and refrigerate overnight, turning occasionally. Prepare barbecue (low heat). Grill chicken and ribs until crisp and cooked through, brushing with marinade and turning occasionally, about 45 minutes. Serve immediately. s, stemmed 6.00 Heat Oil in A 1 Quart Saucepan Over Medium Heat Just Until Hot, Not Smoking. Add Barley & Cook 5 Min. OR Until Browned, Stirring Constantly. Add Chicken Broth & Salt, Bring To A Boil. Cover & Reduce Heat & Simmer 30 Min. OR Until Barley Is Tender And Liquid Is Absorbed. Remove From Heat. Stir in Basil, Green Onions & Nutmeg. Fat 1. Chol. 4.00 6444 Half-inch piece peeled fresh 1.00 Preheat oven to 350 degrees. Melt butter in a large casserole. Saute onions 2 minutes over medium heat. Add mushrooms and saute 5-7 minutes more. Add barley. Cook until lightly browned. Add 2 cups of broth, salt and pepper. Bring to a boil. Cover, reduce heat, and bake 45 minutes. Add remaining 1 cup of broth. Return to oven and bake 30 minutes more. Garnish with chopped parsley. 6444 Ground cinnamon * Available in health stores, it make beans and peas more digestible. Combine all ingredients except salt and carrot and simmer until the barley is cooked, about 45 minutes. Season to taste with salt if needed and garnish with shredded carrot if desired. Note: Barley soup can be a soothing and digestible meal for convalescents. Omit the chicken to make it easier to eat. This soup is rich in protein, carbohydrates, and fiber. 6444 Water Crumble beef into a microwave safe plastic colander suspended over a 3 qt. casserole. Top with onion, celery, bell pepper and garlic; cover with casserole lid or vented plastic wrap. Stirring midway through cooking, microwave on HIGH for 6 minutes, or until beef is no longer pink. Discard grease and place barley, tomato paste and bouillon in same casserole. Pour boiling water over barley; stir. Top with beef mixture and tomatoes with liquid; do not stir. Re-cover and microwave on MEDIUM- HIGH (70 %) for 30 minutes. Stir and let stand for 5 minutes. Makes 6 servings. Nutritional value per serving: 360 calories 23 grams protein 34 grams carbohydrates 4 grams fiber 15 grams fat 66 milligrams cholesterol 545 milligrams sodium Onion, Chopped 1.00 6445 Ribs celery, Chopped 2.00 6445 Eggs, Put the oil and onion in a soup kettle, set over low heat, and cook until the onions are softened, about 5 minutes. Raise heat to medium, stir in the garlic and carrots, and stir-cook for one minute. Add the celery and stir-cok for a minute. Add the barley, broth, bay leaf, and allspice. Bring to the boil, skimming the top of the soup as necessary. Simmer, covered, for about one hour, or until the barley is tender. (The soup may be prepared in advance to this point. ) Stir the ham into the piping hot soup and let simmer while you prepare the mushrooms. Heat the butter in a small skillet, add the mushrooms and lemon juice, and stir-cook for 2 to 3 minutes. Stir in the parsley. Add the mushroom mixture to the soup and simmer for 5 minutes longer. Discard the bay leaf. Season the soup with salt and freshly- ground pepper to taste. Ladle into warmed bowls and serve immediately. CORNBREAD --------- 0.00--------- RINSE THE BARLEY and put it in a pot with the water and salt to taste. Bring to a boil, lower the heat, and simmer until the barley is tender, about 45 minutes. Drain the barley. (The liquid can be reserved to use in another soup. ) Toss the onions into the warm barley to wilt them slightly; then put the mixture in a soup bowl with the buttermilk. Stir in the turmeric and herbs and season to taste with additional salt. Cover and refrigerate until chilled. Serve with freshly ground pepper and paprika or with a garnish of blossoms, such as chive blossoms, cilantro flowers or mustard petals. Makes 1 Quart South African Bread South American Potato Platter Sourdough Starter #4 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal " This is a vegetarian version of a Bedouin dish. If you serve it with rice, try adding saffron or tumeric to the rice before cooking. It adds a distinctive flavor as well as color, creating 'red' rice. " Peel the onions and place them in a large pan of boiling water. Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender. When they are ready, take them out and set aside to cool. Now remove the centre section of each onion, to leave a shell about 3/4 inch thick. In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs. Fill the onions with this mixture. Keep any that remains and mix it with the chopped discarded onion centres. Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes. Garnish with parsley ands serve with bulgur or 'red' rice (see note above). Prawn & Vegetable Stir Fry Pumpkin Seed Sal Golden Delicious apples are apples for all seasons and all reasons. It is the best all purpose apple, ideal for cooking as well as fresh eating. They are golden to light yellow-green in color, sometimes with a pink blush. Goldens are juicy with a rich, mellow, mildly sweet flavor and tender, crunchy texture. They keep their shape when cooked or baked. When cut, Goldens stay white longer than other apples. The tender, thin skin doesn't have to be peeled in recipes. Pare apple. Core and thinly slice apples to equal 7 cups. Combine dry ingredients. Stir in apples and vanilla; place in pastry-lined 9" pie plate. Dot with butter; adjust top crust. Seal and flute edges; cut vents and brush with cream. Bake at 425 degrees F. 50 to 60 minutes or until apples re tender. tarter #4 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal HEAT THE OVEN TO 450F. Sift the flour with the baking powder, salt and baking soda. Cut in the vegetable shortening until mixture resembles bread crumbs. Stir in the buttermilk with a wooden spoon until just blended. Turn the mixture onto a floured surface, and knead 10 times. Pat the dough into a rectangle 1/2-inch thick. Cut with a 3-inch cutter, and place biscuits close together on an ungreased cookie sheet. Bake in the center of the oven for 10 to 12 minutes, or until golden brown. Serve immediately. Makes about 20. Biscuits can be made a day in advance and covered tightly in aluminum foil. Reheat in a 300F oven for 10 minutes. et Potato Pudding Southern Turnip Green Soup (florida Cooking) Sourdough Starter #4 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Place egg, wine vingegar, salt, mustard in machine at low speed and add 1 T. Whiz and then add remainder of oil in a slow stream till thick. * Oils preferred: peanut, safflower, soy. a 20206 Onion, diced 1.00lg b 20206 Bell pepper, diced, optional 1.00lg c In a large bowl, sift together cake flour, sugar, baking powder and salt. Mix well With a pastry blender, cut in shortening until the mixture is as fine as cornmeal. Put in a large airtight container. Label as Basic Cake Mix and store in a cool dry place. Use with 10 to 12 weeks. Makes about 16 cups of mix. f 20206 Freshly ground black pepper 0.00 g Combine chicken wings and 4 quarts water in heavy large pot. Bring to boil over high heat. Reduce heat to medium-low and simmer 15 minutes, skimming foam from surface. Add remaining ingredients to pot; simmer 2 hours. Strain stock, lightly pressing on solids to release all liquid. Chill stock until cold and fat on top is solid, at least 6 hours and up to 2 days. Discard fat. Boil stock in heavy medium saucepan over high heat until reduced to 8 cups, about 30 minutes. (Can be prepared ahead. Cover and refrigerate 2 days or freeze up to 6 months. ) Makes 8 cups. Recipe from Bon Appetit, March, 1993 - from Jim Fobel, whose most recent book is "The Whole Chicken Cookbook" (Ballantine, 1992). Note from me: We usually freeze our stock in ice trays until frozen; then we put in large zip lock freezer bag, labeled for storage. We know that approximately 7 stock "cubes" equal one cup of stock, so it makes it easy to pop out a few when cooking, or take out a measured amount for a recipe. Sure is nicer to have your own *unsalted* stock to use instead of the canned, which is so hard to find with little or no salt. We also make our own garlic broth and store it the same way, and occasionally make our own beef broth. Whenever we make a smoked turkey (and can resist using the carcass for gumbo), we make turkey stock, too. 0.00 k 20207 Tender young kid 75.00lb Brown beef in oil. Break meat into tiny rice size pieces. Place onion soup and half of the cooked beef in a blender and process on high speed until it resembles cement mortar. Place with unblended beef into 2-1/2 quart saucepan. Add remaining ingredients and simmer until flavors are blended. This chili is not too spicy. 2.00ts c 20208 Salt 0.25ts Melt chocolate in a double boiler. Stir in butter, then boiling water, then sugar and salt. Cook stirring occasionally, for 15 minutes. Remove from heat and stir in vanilla. The sauce is best when served warm. Either serve immediately or reheat in double boiler for 10 minutes or microwave for 1 minute. To store pour into strilized glass jars. Allow sauce to cool before refrigerating. It will keep for 6 months in the refrigerator. Variations: Add any of the following flavorings in place of or in additon to the vanilla: 1 ts orange extract or 1/3 c orange juice 1 ts mint extract 1/8 c crushed strawberries or rasberries, chopped raisins or nuts 1 tb Creme de Menth, Coffe liqueur, Spice orange Cordial or other flavored liquer. 1 ts instant coffee yield: 16 oz j 20209 Ears fresh white corn 12.00 a 20209 Butter or margarine Fry the bacon in a large pot and remove. Add the carrot and celery and cook over medium heat for 2 minutes. Add the onion, bay leaf and whole cloves of garlic. Stir and add the pepper. "All you really need is a big pot and some bacon bits. After that, you improvise. (Otherwise) we are stuck with the tyranny of the formal recipe which defines The Only Way To Do It in a form as exact, and frequently as exciting, as a prescription from the doctor. " In a 5x9x2-1/2-inch loaf pan, combine all ingredients; mix well. Seal pan snuggly with aluminum foil. Bake at 350F until rice is tender, about 1 hour, 10 minutes. Serve immediately. However, you can count on the rice staying hot for 45 minutes and warm for 2 hours. To reheat leftover rice, either use a double boiler or warm the rice in a skillet with unsalted butter. e 18278 Melted marg 0.33c Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut shotening into dry ingredients until evenly distributed. Put into a large airtight container and label as Basic Cookie mix. Store in a cool dry place and use within 10 to 12 weeks. Makes about 16 cups of mix. Milk 6.00c c 18279 Butter 4.00tb BASIC CREAM SOUP: Pumpernickel croutons Basic cream soup recipe Peel the vegetable, if necessary, and chop coarsely. Place in a saucepan with 3 cups of the stock. Cook over medium heat until the vegetable is tender. Set aside 1/2 cup choice pieces of cooked vegetables to use as a garnish. Puree the remaining cooked vegetable together with the vegetable water in an electric blender, or press through a strainer. Melt the butter in a soup kettle, blend in the flour, and stir in the cream. Simmer over a low flame, stirring constantly for 3 minutes. Stir in the pureed vegetable and the remaining 2 cups of chicken stock, and simmer for 3 minutes more. Adjust the seasonings and serve in individual bowls garnished with the reserved cooked vegetable. Serve hot or cold. Cream of Cauliflower Soup: Prepare soup as directed in Basic cream soup. Garnish with reserved cauliflower and a sprinkle of paprika. Serve hot or cold. Cream Of Broccoli Soup: Peel the stems and break broccoli into flowerets. Slice the stems. Proceed as directed in Basic cream soup recipe. Serve with nutmeg sprinkled on top. Cream Of Cucumber Soup: Reserve 1/2 cup diced raw cucumber to use as a garnish. Cook remaining cucumber for 8 minutes. Proceed as directed in Basic cream soup recipe. Serve hot or cold with a dollop of sour cream in the center of each bowl. Cream Of Lima Bean Soup: Prepare soup as directed in Basic cream soup recipe but do not reserve any lima beans. Serve hot, garnished with crumbled bacon. Cream Of Spinach Soup: Prepare soup as directed in basic cream soup recipe, but do not reserve any spinach. Serve hot or cold, garnished with hard-cooked egg yolks forced through a fine sieve. Cream Of Asparagus Soup: Prepare soup as directed in basic cream soup recipe. Garnish with reserved asparagus tips and Pumpernickel croutons. Serve hot or cold. 18281 Sugar 1.25ts f 18281 Chicken stock Mix first 2 ingred. & let set overnight tightly covered. Add cream & whip with heavy duty mixer or by hand. Divide dough into separate bowls. . Makes nice batch of each. For each bowl, add whatever color/flavor, etc you like. Below are some ideas: Vanilla cremes: add vanilla ****to taste. Chocolate cremes: add melted dark chocolate to taste. Mint center: add drops of peppermint oil & pink coloring. Black Walnut center: add drops black walnut oil & bl walnuts. Peanutbutter cremes: add smooth or crunchy peanut butter. Pineapple cremes: add drops pineapple oil, chopped candied pineapple & chopped pecans. Jelly: add fruit "flavored" jelly into candy mold with matching flavored oil w/creme center. Nut center: wrap creme center mix around a nut meat as filling; dip in white/tinted, or milk chocolate. Chocolate covered cherries wrap creme center mix around a well-drained marachino cherry. be sure the cherry is SEALED in the dough, chill & dip in choc. * Be sure to dip as soon as removing from fridge. The acid in the cherry causes it to start cordialing quickly. Will liquify some, but some will remain "creamy" because of the butter. Coconut cremes: add maccaroon coconut & drops or coconut oil For any dipped cremes: Form 1" balls, let crust over & dip in compound coating chocolate. This is also called "dipping chocolate. " I prefer the brand "Merckens. " It seems to take more abuse/ reheating, or getting too hot, etc. 0000021575 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021576 0000021577 0000021577 0000021577 0000021577 0000021577 0000021577 0000021577 0000021577 0000021577 0000021577 * Chopped cherries or chopped orange peels may be used in place of chopped nuts. ~------------------------------------------------------------------------- NOTE: To prewarm a candy thermometer, simply place it in a sauce pan of cold water and bring it to a boil. Let it simmer until you need the thermometer. STEP 1: Prewarm the thermometer; separate the eggs allowing the whites to come to room temperature in a large bowl of an electric mixer. (Return the egg yolks to the refrigerator covering with plastic wrap or water for another recipe. ) Fill a glass with ice cubes and water. To make dropped divinities, you will need 2 cookie sheets, topped with greased wax paper. For squares, use a greased and wax paper-lined 8 X 8-inch pan. Measure the sugar, corn syrup, ice water and salt and dump into a heavy 2-quart saucepan with a tight fitting lid. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon over low heat. Syrup will become clear, gritty sounds will cease, and the spoon will glide smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: (OPTIONAL): Cover pan with a square of wax paper and lid, pushing down firmly. Steam for 2 to 3 minutes to dissolve the sugar crystals. (Listen to make sure the pot doesn't boil over. To double check, remove lid, leaving the wax paper in place. ) STEP 4: Wash down any crystals clinging to the sides with a brush dipped in hot water from the thermometer bath. Introduce the prewarmed thermometer. No need to stir. STEP 5: Beat the egg whites until stiff but not dry. If your mixer is a heavy duty one, you can wait until the bubbles in the syrup become very large and airy before beating the egg whites. Otherwise, do it now when the thermometer registers 240 STEP 6: Test the syrup when the thermometer registers 246 Continue testing until it reaches the firm-ball stage, 246 to 260 Syrup will be hard to scrape up in ice water. It will have to be forced into a ball, but once formed, it should hold its shape but give under pressure. Return the thermometer to the hot water bath to soak clean. STEP 7: Dribble the syrup into the egg whites in a slow, steady stream, beating at slow speed. Tilt the syrup pan to get the last drop but do not scrape the pan. Once the syrup is completely incorporated, change to a flat whip if you have one. STEP 8: Have patience and continue beating. The amount of time you spend mixing depends on the power of your mixer. If you have a heavy duty or commercial one, you can go to full speed and make the divinity in less than 5 minutes. With less powerful ones, it can take up to 20 minutes. The important thing is to beat at the highest speed of your mixer. Also if it is a hot and humid day, it will take longer also. STEP 9: Test the divinity. The first and most important test occurs when you lift the beaters. If the candy falls back in ribbons that immediately merge back into the batter, it isn't done. Eventually, a stationary column will form between the beaters and the bowl. Candy will lose its sheen/gloss and stop being sticky; a teaspoonful dropped onto wax paper will hold its shape, even a peak. If you machine is laboring and the candy is not quite there yet, you have two choices: Pour anyway and put into a frost free freezer to set up. or finish by hand. STEP 10: Fold in the flavorings and nuts and/or other optional items using the mixer or if very thick, a wooden spoon. STEP 11: Drop or spread the divinity either on wax paper covered cookie sheets or the buttered pan. Dripping it by teaspoon is harder work for you but it ripens quicker and is ready to eat sooner. A neat trick is to put the candy into a pastry bag and pipe onto the wax paper. If you spread it in the pan, you will have to wait up to 24 hours before it is ready. But you maybe one of those that think it is better when it is 24 hours old. Score and cut into squares. Store in an airtight container at room temperature or in a refrigerator. Makes 1 pound but looks like more. Recipe CANNOT be doubled; it can be frozen but not for extended periods of time. 9217 Chili; to taste 0.00 9217 Salt; to taste 0.00 9217 Piece of creamed coconut 1.00 9217 Combine the flour and egg in the mixing bowl of a food processor fitted with a steel blade. Process for a few minutes. The dough will look very granular,like yellow-colored,uncooked cream of wheat. Pinch the dough. It should stock together. If it does not stick,mix in a bit of oil or water. Form a ball with the dough and knead for a few minutes on a lightly floured board. It will become smooth and hard(much harder than bread dough). In a few minutes,the dough should look satiny and smooth. Wrap it in plastic and let rest for about 30 minutes. Then roll out the dough through a pasta roller or by hand. Sprinkle additional flour on the dough as needed to prevent sticking. The dough is quite forgiving and can be handled easily. When the rolled-out pasta sheet feels dry,not sticky,cut into noodles by hand or with the machine. If you have a pasta drying rack,hang the cut pasta on the rack. If not,wrap the noodles around your hand to form a nest and set it on a lightly floured board. Toss with flour on occasion to allow the pasta to dry evenly. Fresh pasta cooks quickly. Add it to boiling water and test a strand every 15 seconds until done. Sometimes,I vary this recipe by adding 1 1/2 tsp. of olive oil and up to 1 tbsp. of a flavoring ingredient,such as minced fresh herbs or garlic,tomato paste or pureed beets. Keeping the same proportions of 1 egg to 3/4 cup flour,the recipe can be multiplied as many times as needed. A 1 egg recipe will feed 1 or 2 people for a main course;a 2 egg recipe feeds 2 to 3. An average size food processor will handle a 3 egg recipe easily. If you need to make more,it is a good idea to make several batches. 9218 QUICK CREME FRAICHE --------- 0.00--------- 9218 Whipping Cream 0.33c 9218 Dairy Sour Cream 0.67c Salmon, halibut, rockfish or cod may be used for the fish. Fry bacon until crisp; add onion and cook until tender. Add water and potatoes and simmer 10 minutes or until the potatoes are partially tender. Cut fish into 1 inch cubes and add and simmer again until fish and potatoes are tender. Add milk and seasonings; heat thoroughly and serve immediately. Serves six. VARIATION: 2 cups grated cheddar cheese may be added before the milk is added. Stir until melted and proceed. 2 tbsp may be added for thickness. 986 Garlic,pressed 2.00cl 986 Pieces ham, sliced thin 12.00 986 Pieces cheese, sliced thin 12.00 986 Flour for dredging PLACE ALL ingredients except egg into a food processor. Add the egg a bit at a time while pulsing. When the dough forms into pellets, you've added enough eggs. Turn the dough onto a work surface and knead together into a stiff mass. Let rest for 15 minutes before rolling into pasta. 986 Horseradish 0.50ts 986 Bread crumbs This fruit sauce is one of the basics. It can be served on ice cream or with a pastry. COMBINE first amount of juice, cream of tartar, sugar and lemon juice in a saucepan and bring to boil. Mix arrowroot with the rest of cold fruit juice. Add to boiling juice. Cook until clear and slightly thickened. Serve hot or cold. Makes 1 1/4 Cup 986 Soup 0.00 986 White w Cook and stir onions in oil in a 3-quart saucepan until tender. Stir in remaining ingredients except broth and sour cream. Cover and cook over medium heat for 5 minutes, stirring occasionally. Place mixture in food processor workbowl fitted with steel blade or in a blender container; cover and process until smooth, about 1 minute. Return mixture to saucepan; stir in broth. Heat to boiling; reduce heat. Simmer uncovered for 10 minutes. Stir in sour cream. Cover and refrigerate any remaining sauce. Makes about 4 cups of sauce. 4.00 987 Tomato; chopped, 1 medium 1.00c 987 Lime juice 0.25c 987 Salt 0.50ts Heat honey and water to boiling, stirring constantly. Add liquid fruit pectin and bring back to boil. Allow to cool in jelly jars. Flour tortillas; 7" dia. 6.00 988 Cheddar cheese; mild 3.00 988 Vegetable oil 6.00tb Cook honey to hard crack stage (285F) stirring constantly. Pour onto buttered marble slab. As soon as outside edges cool enough to touch,fold to center and make long roll. Start stretching or pulling while hot. Pull until honey becomes light and porous and small strings develop. Cut into short pieces. Place in paper lined metal cans for two days to soften. 989 Juniper berries; dried,crush 6.00 Blend all ingredients except egg yolks and let stand 2 hours. Beat egg yolks into mixture. Cook, stirring constantly, over hot (not boiling) water until slightly thickened, about 5 minutes. Cover and store in refrigerator for up to a month. LIME MUSTARD: When adding egg yolks, also add lime peel and juice and follow basic mustard recipe. Serve with lamb, chicken or fish. TARRAGON MUSTARD: When adding egg yolks, also add tarragon and follow basic mustard recipe. Serve with lamb, chicken, shrimp or steaks. SPICY MUSTARD: When adding egg yolks, also add turmeric and cloves and follow basic mustard recipe. Serve with ham, hamburgers or hot dogs. TOMATO MUSTARD: When adding egg yolks, also add paprika, pimento and tomato paste and follow basic mustard recipe. Serve with seafood, hamburgers, hot dogs or ham. 2830 Corn; Whole Kernel 0.50c 2830 Eggs; Large In large mixing bowl,combine beaten eggs,milk,bread crumbs, chopped onion and salt;add meat and mix well. Shape into 6 dozen 1" balls. Place half the meatballs in 15 1/2 x 10 1/2 x 2 1/4" baking pan. Bake @ 375 degrees 25 to 30 minutes. Remove from pan; cool. Repeat with remaining meatballs. Place cooled meatballs on cookie sheet;freeze firm. Using 24 meatballs per package,wrap meatballs in moisture vapor proof material. Seal and label. Makes 6 dozen. 2830 Unbleach CUT THE BUTTER into tablespoon-size pieces. Put in a food processor and chop by pulsing the machine on and off about 6 times. Add the egg yolk, water and salt and process until the ingredients are mixed, about 5 seconds. The butter should still be in little pieces. Add the flour and process just until the ingredients begin to clump together. Stop processing before a ball forms, or even begins to form. Transfer the dough to a large plastic bag. Working through the bag, press the dough into a ball, then flatten into a disc, about 8 inches wide. If you are using the dough right away, it must be chilled enough to firm it before rolling. Place it in the refrigerator or freezer just until it is firm but not hard. The dough can also be refrigerated for up to 2 days or frozen. If so, let stand at room temperature until softened enough to roll without splitting. 15 minutes before baking, place the rack in the center of the oven and preheat the oven to 400F. Have ready the pie plate or tart pan you will be using. Roll the dough on a floured board to a circle about 1/8-to-1/16-inch thick. Lift the dough several times and brush the board with flour to keep the dough from sticking. Lightly fold the dough in half, then in quarters. Lift to the pie plate or tart pan and position it with the point in the center. Unfold and ease it into the bottom and sides of the pan. Do not stretch the dough. Leave about 3/4 inch of dough beyond the upper edge of the pan and trim the excess. Fold the overlap so there is a double thickness of dough around the sides. Crimp the edge to make a decorative border. Prick the dough with a fork at random, so steam can escape. Refrigerate or freeze briefly, to firm the dough. For a pre-baked shell, line the pastry with aluminum foil and fill the foil with dried beans or rice to weight the pastry. Place on a baking sheet for easier handling. Bake for 14 minutes. Remove the foil with the beans or rice. (The beans or rice can be used over again as weights. ) Prick pastry again, and bake until it is lightly colored, 10 to 14 minutes longer. Cool on a wire rack before filling. Sweet Variation: Add 2 tablespoons sugar to the work bowl with the butter. Decrease the salt to 1/4 teaspoon. Makes 1 Crust 2832 Cottage cheese 2.00c 2832 Eggs,beaten 6.00 1) Grease a 2-pint, heatproof pudding basin. 2) Beat margarine until soft and creamy and then beat in sugar. 3) Mix flour and salt and add it a little at a time alternately with the beaten egg. 4) Fold in milk 5) Spoon into greased basin, smooth top. 6) Cover with greased, greaseproof paper and foil, tucking edges securely round rim. 7) Steam the pudding in a steamer. Or, stand basin on a trivet. Basic Recipe For Steamed Pudding 4ozs margarine 4ozs castor sugar (Superfine) 6ozs self Raising flour upturned saucer in a saucepan with enough boiling water to come halfway up the basin. Steam for 1. 1/2 hours. Keep water boiling, replenishing as necessary. If you have a pressure cooker, cook at pressure for 30 minutes. Reduce pressure quickly. Serve with custard or chocolate sauce, or with warmed Golden Syrup or a jam sauce. Variations: Marble Pudding: When pudding is mixed: 1) Divide mixture into 3 portions. 2) Colour one portion pink with a few drops red food colouring. 3) Mix 2 teaspoons cocoa with 2 teaspoons hot water. Fold this into another portion. 4) Spoon into the greased pudding basin alternate spoonfuls of the plain, pink and chocolate mixtures. Smooth top. Continue from paragraph 6 of the above recipe. Sultana Pudding: Follow the basic recipe, adding 3 to 4 ounces Sultanas to the flour (paragraph 3) Chocolate Pudding: Omit 1 oz of flour from the basic recipe and replace with 1 oz cocoa. Sieve this with the flour and add as instructed in paragraph 3 of the basic recipe. Coffee pudding: Dissolve 2 level teaspoons instant coffee into 2 teaspoons boiling water. Mix this with the milk and fold as instructed in paragraph 4 of basic recipe. Orange or Lemon Pudding: Omit the milk from the basic recipe and add the rind and juice of 1 orange or 1 lemon. Jam, Marmalade or Lemon Curd may be used as a topping for the pudding. Follow the basic recipe but put two Tablespoons of jam, marmalade or lemon curd into the greased pudding basin before spooning in the pudding mixture. CHOCOLATE SAUCE 1 level dessertspoon cornflour (that is about 1/2 tablespoon cornstarch) 2 ozs sugar 1/2 oz cocoa 1/2 pint milk 1/2 oz margarine 1/2 teaspoon vanilla essence (flavour or extract) 1) Blend cornflour (cornstarch), sugar and cocoa with a little of the milk. 2) Bring the rest of the milk to the boil and pour over the cornflour (cornstarch) mixture, stirring to combine. 3) Return mixture to pan and simmer for 2 minutes. 4) Remove from heat and stir in the margarine and vanilla. Remember that 1/2 British pint is slightly more than 1/2 American pint - so if necessary add a little more milk to get the consistency you desire for the sauce. Hope this helps. q 18289 Nopalitos; grilled & 3.00md r 18289 -julienned (reserve 1/2 of 0.00 s 18289 -one Cover chiles with warm water. Let stand until softened, about 30 minutes; drain. Strain liquid; reserve. Remove stems, seeds and membranes from chilies. Cook and stir onion and garlic in oil in a 2-quart saucepan until onion is tender. Stir in chilies, 2 cups of the reserved liquid and the remaining ingredients. Heat ot boiling, reduce heat. Simmer, uncovered, 20 minutes; cool. Pour into a food processor workbowl fitted with steel blade or into a blender container; cover and process until smooth. Cover and refrigerate up to 10 days. Makes about 2 1/2 cups sauce. x 18289 Cilantro; chopped 0.00 y 18289 GARNISH --------- 0.00--------- z 18290 Bottom round of beef, 3.00lb a Keep this savory sauce on hand as a dip for taco chips, a topping for scrambled eggs, or an accompaniment for Tex Mex dishes Prep time: 15 minutes Cook time: 2 minutes. Drop the garlic into a small saucepan of boiling water. Let boil,uncovered, over moderate heat for 2 minutes. Drain well, then mince. Place the minced garlic in a medium sized bowl and mix in the tomatoes,onion, coriander, lim juice, and salt. Cover with plastic food wrap and let stand at room temperature for 1 hour. Transfer the mixture to a 1 quart preserving jar. Keeps in the refrigerator for 10 days. Makes 2-1/3 cups. RED HOT SALSA Increase the garlic to 2 cloves, the lime juice to 1-1/2 tbsp, and add 1 tbsp chopped jalapeno pepper and 1/4 tsp red pepper sauce. Proceed as directed. Makes 2-1/3 cups. **Wash hands after handling the pepper** Half-and-half 0.50c e 21592 Cornstarch 2.0 Cover ingredients with 2 Quarts *cold* water in a large stock pot or saucepan. Bring to boiling over high heat, then lower heat and *gently* simmer for 4 - 8 hours, replenishing liquid as required to keep about 1 quart of liquid in the pan. The pot may be left wholly or partially uncovered. Strain, cool and refrigerate until ready to use. semolina 0.75c 000002 21593 Cornmeal Dissolve yeast in warm water in 3-qt glass bowl. Stir in milk. Stir in flour gradually. Beat until smooht. Cover with towel; let stand in warm, draft-free place until starter begins to ferment, about 24 hrs. (bubbles will appear on surface of starter) If starter has not begun fermentation after 24 hr, discard and begin again. If fermentation has begun, stir well; cover tightly with plastic wrap and return to warm, draft-free place. Let stand until foamy, 2-3 days. When starter has become foamy, stir well; pour into 1-qt crock or glass jar with tighlty fitting cover. Store in frig. Starter is ready to use when a clear liquid has risen to top. Stir before using. Use 1 c starter in recipe; reserve remaining starter. Add 3/4 c milk and 3/4 c flour to reserved starter. Store covered at room temp until bubbles appear, about 12 hrs, refrigerate. Use starter regularly, every week to 10 days. If the volume of the breads you bake begins to decrease, dissolve 1 t yeast in 1/4 c warm water. Stir in 1/2 c milk, 3/4 c flour and the remaining starter. *DO NOT USE SELF RISING FLOUR* NOTE: Start bread at night to bake in the morning - or vice versa. Before adding the milk and flour to remaining starter, bake your bread and judge the volume Vegetable or olive iol, 1.00tb 000014 21593 Optional 0.00 000015 21593 Cook potato in water to cover until tender. Pour off liquid to measure 1 c, saving potato for other use. Let potato water cook to lukewarm. In a glass or ceramic bowl that has been scalded, place flour, yeast and sugar; add lukewarm potato water and stir in well. Cover with plastic wrap and pierce with fork to release gases. Place in a warm, draft-free location at an even 85F for 2 days; stir several times daily. (do not let sourdough starter rise above 95F because higher temp are favorable to less desireable microorganisms) Refrigerate until ready to use. Replenish with one c flour and 3/4 c water and let stand overnight or 12 hrs in a warm location before refrigerating again. When replenishing, add lukewarm water with flour. Starter should be at room temp when using in recipes, always after having stood 12 hrs from addition of replenishing flour and water. At least 1 c should remain to refrigerate. 0.00 g This is a typical southern Italian sauce. If you like it spicier, add peperoncino (red pepper flakes). COARSELY CHOP THE TOMATOES on a plate, saving the liquid they release. Halve the garlic clove. Heat the olive oil in a broad saute pan and simmer the garlic in it until lightly golden, then press the pieces against the pan and remove them. Raise heat to medium-high and add the chopped tomatoes and their juices from the plate. Simmer, stirring occasionally, for 10 minutes, until the sauce is lightly thickened. Add the chopped parsley and 1/4 teaspoon salt, stir all together once, then remove the sauce from the heat. Makes 2 1/2 Cups Into 1-inch pieces 0.00 3304 Fresh tomato salsa or 1.25c 3304 Prepared salsa 0.00 Combine cake flour, baking powder, and salt, stir well and set aside. Beat 3 egg yolks in a large mixing bowl at high speed of an electric mixer for 1 minute. Gradually add 3/4 cup sugar, beating constantly until egg yolks are thick and pale, about 5 minutes. Add vanilla and 1/4 cup water, beating at low speed until well blended. Add flour mixture to egg yolk mixture beating at low speed until blend- ed and set aside. Beat 5 egg whites at room temperature at high speed until foamy. Gradually add remaining 1/4 cup sugar, 1 Tablespoon at a time, beating until still peaks form. Gently stir one fourth of the egg white mixture into the batter. Gently fold in the remaining egg white mixture. Pour batter into an ungreased 10 inch tube pan. Bake at 350F for 35 minutes or until cake springs back when touched lightly in center. Invert pan; cool 45 minutes. Loosen cake from sides of pan, remove. ======================================================================= Nutritional content: 141 calories (10% from fat); fat 1. 6 gm; chol 64 mg; sodium 119 mg. d 3.00 3305 Dry white wine 0.25c 3305 Bay leaf 1.00sm 3305 Lean ground beef 1.00lb Notes: To the basic stock, you can also add vegetable trimmings from the recipe(s) you are serving, in place of the onion, garlic and celery. The recipe calls for the onion and garlic to be unpeeled and quartered. Also, you may include bones and any excess meat (excluding livers) from meat or poultry, or shells or carcasses from seafood, used in the recipe(s) you're cooking, or FOR FOWL AND GAME STOCKS: 1 1/2 to 2 pounds backs, necks and/or bones from chickens, guinea hens, ducks, geese, rabbits, etc. FOR BEEF OR TURTLE STOCKS: 1-1/2 to 2 pounds beef shank (preferred) or other beef or turtle bones. FOR PORK STOCK: 1-1/2 to 2 pounds pork neck bones (preferred) or other pork bones. FOR SEAFOOD STOCK: 1-1/2 to 2 pounds rinsed shrimp heads and/or shells, or crawfish heads and/or shells, or crab shells (2-1/2 to 3 quarts), or rinsed fish carcasses (heads and gills removed), or any combination of these. (you can also substitute oyster liquor for all or part of seafood stock called for in a recipe). NOTE: If desired, you can first roast meat bones and vegetables at 350F until thoroughly browned. Then use them to make your basic stock. (When you brown the bones and vegetables, the natural sugar in both caramelizes on the surface, which gives the stock a fuller taste and adds color when it dissolves in the stock water. ) Always start with cold water--enough to cover the other stock ingredients. Place all ingredients in a stock pot or a large saucepan. Bring to a boil over high heat, then gently simmer at least 4 hours, preferably 8 (unless directed otherwise in a recipe), replenishing the water as needed to keep about 1 quart of liquid in the pan. The pot may be uncovered, or set the lid on it askew. Strain, cool and refrigerate until ready to use. (Note: Remember if you are short on time, using a stock simmered 20 to 30 minutes is far better than using just water in any recipe. ) TO MAKE A RICH STOCK: Strain the basic stock, then continue simmering until evaporation reduces the liquid by half or more. For example, if your recipe calls for 1 cup "Rich Stock," start it with at least 2 cups of strained basic stock. (Rich stocks are needed when a sauce requires lots of taste but only a limited amount of liquid, for example, "Oyster Sauce for Beef. Sourdough Starter #4 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal In a large bowl, combine all ingredients except burger buns. Shape meat mixture into four patties, 1/2-inch thick. Broil or grill burgers about 6 inches from heat, for 3 to 4 minutes per side. Southwestern Biscuits - *p Cooking Class Southwestern Black-Eyed Peas Southwestern Corn And Cheese Pudding Southwestern Corn Pasta You can substitute fresh tomatoes in this recipe. Remember 1 pound of fresh equals 1 cup of canned. FINELY CHOP TOGETHER the carrot, celery, onion, parsley and basil, or pulse them in a food processor. Warm the olive oil in a large skillet. Saute the chopped vegetables for 10 minutes, stirring often. Puree the tomatoes through a food mill into the pan. Add the salt and several grindings of pepper. Bring to a simmer and cook, partly covered, over very low heat, for 2 hours. Pass the finished sauce through the medium blade of the food mill. Makes 3 Cups Southwestern Simmered Beef Southwestern Style Black Eyed Peas Soutine's Rosemary Whole Wheat For Bread Machines Soutzoukakia Smyrneika (ground Meat Sausages Smryna Style Soutzoukakia Smyrneika (ground Meat Sausages Smryna Style Souvlaki With Tzaziki Makes two 8-inch loaves 1 Tbsp active dry yeast 3 cups warm water 1 Tbsp salt 6 1/2 to 7 1/2 cups white flour, preferably unbleached Put the yeast in a large bowl and pour 1/4 cup of the warm water over it. Stir gently and let sit a few minutes until it is thoroughly dissolved and looks creamy. Pour the rest of the warm water into the bowl along with the salt, stirring to dissolve. Now add the flour, cup by cup, stirring well after each. After the sixth cup or so, the dough should be getting hard to stir. Scrape it out of the bowl onto a well-floured working surface and let it rest while you wash out the bowl and butter or oil it. Start kneading the dough, scraping it up from the working surface and slapping it around a bit to activate the gluten. Knead the dough for 8-10 minutes, adding more flour as necessary to keep it from sticking. When it is smooth and elastic, return it to the buttered bowl, cover with plastic wrap, and let rise until double in volume. Because this dough has no sugar in it, it will take from 1 1/2 to perhaps 3 hours to rise, depending on the warmth of your kitchen. Turn the risen dough out again onto a lightly floured surface, punch it down, and divide it in half. Form each half into an 8-inch long loaf and place in two buttered or oiled bread pans. Cover lightly with a kitchen towel and let rise until the dough swells over the tops of the pans or until almost double in volume - anywhere from 45 minutes to well over an hour. Don't let it rise too high, however, or it will sink when it is baked. Bake in a preheated 350 F oven for 40 minutes. Remove the loaves from their pans and let them cool on racks. tes and drained 0.00 7543 Shredded cheddar cheese 1.25c 7543 Divided 0.00 Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. Blend milk and flour. Add butter [melted]. Mix together. Heat on medium in 'nuker about one minute. Stir. Repeat till reaches desired thickness. Variations: Cheese - add 1/2 c. cheese and either 1/4 tsp. dry mustard or 1/4 tsp. spice sauce such as teriyaki or Worcestershire, etc. Red - add 3 Tbls. ketsup. Curry - 1/2 tsp. curry powder. Cucumber - add 1/2 c. grated or diced 'cukes and pinch of cayenne. Sea Food - add 1/2 c. cooked. coctail shrimp or chopped other sea food. For pesto sauce, put basil, pine nuts, garlic and salt in a blender or food processor fitted with steel blade. process until pureed. With the machine running, pour oil in a slow, steady stream. Process until sauce is smooth. spoon sauce into a bowl. Add parmesan cheese. Mix well. Cover and refrigerate. Cover bread with slices of Brie cheese. Spread top of cheese with a thin layer of pesto sauce. Prepare grill. When coals are hot, place bread on grill rack, brushed with margarine, about 4 to 6 inches from heat source. Cover. Grill for 1 to 2 minutes. Bread will be toasted on bottom and cheese will be soft and runny. Place two pieces of toast on each plate. Garnish with tomato slices and basil leaves, if desired. Serve hot. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade. Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in mar From Cathy Dorsey, New River AZ salt and pepper to taste Brown Canadian bacon and onion and put in bottom of pie shell. Combine rest of ingredients and beat until blended. Pour blended mixture over onions. Bake uncovered in a 450 degree oven for 30 to 40 minutes. Remove from oven and wait 10 minutes before slicing to serve. Optional: 1/2 cup shredded cheese of your choice may be sprinkled on top of pie before baking. 7545 Corn Flakes; Crushed 1.00c Trim and discard extra fat from chops. In a large frying pan, brown chops without adding fat. When browned, add other ingredients. Cover tightly and simmer 40 minutes, or until tender. Turn meat occasionally and add a few tablespoons of water if necessary to prevent burning. Each serving is equal to 5 ounces uncooked of protein. Leeks or 5.00md 7546 Onions, sliced In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil. Reduce heat to low, and simmer 15-20 min. Drain potatoes; let cool to room temperature. Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper. Fold in eggs and bacon. Add potatoes, and toss gently to coat. Cover and refrigerate at least 2 hours before serving. Each serving provides: 1 fat, 1/2 protein, 1 bread, 40 calories Per serving: 227 calories 0.50c d 18292 Water 0.50c e 18292 Honey 1.00tb f 18292 Bay leaf 1.00ea g 18292 Whol There's a bakery near me called Aunt Mary's (are you listening, Sallie?) and they have the most wonderful basil-parmesan scones. One day I experimented and was pleased to find a pretty good facsimile. Just add the above ingredients along with all the other dry ingredients and proceed as above. These are a nice change of pace from Italian or garlic bread. Or cut with smaller cutter and serve as appetizer (don't forget to reduce baking time if smaller). k 182 Mix the cheeses, egg yolk, basil, thyme, garlic and half the salt and pepper in a small bowl. Loosen skin at thigh and stuff about 1/4 cup of the filling under the skin of each leg. Tuck skin under leg to secure filling. Sprinkle with lemon juice and the remaining salt and pepper. Cut bacon strips in half and crisscross 2 halves over each thigh. Transfer legs to a large baking pan. Preheat oven to 450F. Adjust oven rack te the middle positon. Bake the chicken legs until their juices run clear when pierced with a fork, about 25 minutes. Transfer to warmed dinner plates and serve immediately. d 18293 Chilli powder 1.00ts e 18293 Shallots, sliced very thin 2.00 f 18293 Clove of garlic, crushed 1.00 g Here's the fun part. Grill the tomatoes and onions til nicely browned, about 10 min. Remove from grill and coarsely chop. Set aside. Cook the pasta,drain and place in large bowl. Add basil,parsley,olive oil,garlic, and red pepper flakes,toss well. Add the tomatoes and onions, toss again and pass the parmesan or sprinkle over top. a 18294 Fresh chillies, cut into 2.00 Mix eggs, salt, garlic, flour, cornstarch, and milk to make a smooth batter. Mix honey, lemon juice, sherry and ginger together and marinate shrimp (split in back), lobster (cut in cubes), chicken (cut in pieces 1" x 2"), or thin-sliced pork for at least 15 minutes. Fry dipped pieces in peanut oil until light brown. OPTION: Cool fried pieces after frying, then refrigerate, if desired, and later redip in batter, refry until golden brown. Even crunchier, and great as appetizers for a party that you can prepare ahead and still serve HOT at the last minute! It makes enough batter for 1 lb. of Shrimp, Lobster Meat, Chicken or Pork. b 18295 Onion; diced 1.00 c 18295 Garlic cloves; minced 4.00 d 18295 Oats 1.00c Clean those brains! Remember to remove the membranes. Beat eggs in small bowl with your electric mixer on medium speed for 1 minute. Add milk. Sift flour, baking powder, and salt; add to milk mixture. Add shortening. Beat at low speed until well blended. Add the pork brains and fold to coat. Drop bun size amount onto hot greased griddle, just enough time to form. Slide off into hot preheated shortening in deep fryer; fry until golden brown. Serve on bun with pickle and onion if you want to. Randy Rigg Preheat oven to 350F. In a large bowl, combine oatmeal, brown sugar, flour, and salt; mix well. Cut in the butter until the mixture is crumbly. Spread about 2/3 of the mixture on the botttom of a greased 8 x 8-inch baking dish. Spread blueberries over the mixture. Top with the remaining mixture. Bake for 45 minutes until bubbly. Serve warm with vanilla ice cream. Sprinkle gelatin on cold water. Beat egg yolks, sugar and salt in the top of a double boiler. Beat until light. Add milk. Cook over boiling water, stirring constantly, until mixture is thick and smooth. Add softened gelatin, dissolve. Add vanilla. Cool until thick, stirring often. Whip cream until it is very thick, but not stiff, fold into the cooled gelatin mixture. Pour into a 6-cup mold rinsed in cold water, chill until set. Unmold, serve with chocolate sauce. Makes 6 servings. My Notes: I added an extra egg yolk, and about half a pint of red raspberries to the milk mixture to make sure it would thicken. I didn't have heavy cream, so I used a cup of lite sour cream. Servings: Makes one 9 inch torte DIRECTIONS: Mix together milk, sugar, egg yolks, and salt. Beat well. Cook in double boiler over hot water until thickened. Soften gelatin in cold water. Add gelatin to egg mixture. Beat egg whites until stiff and add sugar gradually. Fold gelatin mixture into egg white mixture. Fold into whipped cream. Fill graham cracker crust and refrigerate overnight. Serve with sliced sugared strawberries or raspberries. Cake: Heat oven to 350 degrees (F). Grease and flour a 12-cup fluted tube pan. In large bowl, blend cake mix, cinnamon, nutmeg, potatoes, butter, water, and eggs until moistened. Beat 2 minutes at highest speed. Pour into prepared pan. Bake at 350 degrees (F) for 40-50 minutes. Cool upright in pan 25 minutes; invert onto serving plate. Cool completely. In small saucepan, blend chocolate chips, 1 Tablespoon butter and milk over low heat until chocolate melts, stirring constantly. Remove from heat; stir in powdered sugar until smooth. (If needed, add a few more drops of milk for desired consistency. ) Spoon over top of cake, allowing some to run down the sides. Garnish as desired. Mix soup and mayonnaise, smokene. Mix in weiners, saurkraut with 1/2 of the soup mixture. Put in pan. Mix potatoes and rest of soup mixture,m and put on top of the other. Place buttered bread crumbs on top. Sprinkle with paprika. Bake at 375 for 30 minutes in 9x13 pan Put first 8 ingredients in a large pan and simmer, covered, until meat is very tender, about 3 hours. Add rest of ingredients and simmer, covered, until vegetables are done. Makes about 5 quarts of soup. i 21594 Tobasco or other hot sauce, 0.25t j 21594 Or to taste 0.00 In a medium saucepan over low heat, combine water, 2 teaspoons sugar and evaporated milk; heat to 110F. Pour into a 2-cup glass measuring cup. Stir in yeast. Let stand until foamy, 5 to 10 minutes. In a food processor fitted with the steel blade, combine 3 cups of flour and all remaining ingredients except oil and powdered sugar. Turn on and off 3 or 4 times to blend ingredients. Add yeast mixture. Turn on and off 4 or 5 times to bring dough together. Check consistency of dough. It should be fairly smooth and nonsticky. If additional flour is needed, add 1 to 2 tablespoons at a time; process just until blended. Process 15 seconds to knead dough. Turn out dough on a lightly floured surface; form into a smooth ball. Lightly oil a large bowl. Place dough in oiled bowl, turning to coat all sides. Cover with plastic wrap. Let rise in a warm, draft-free place until doubled in bulk, about 1-1/2 hours. Punch down dough. Turn out onto a lightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch-wide strips, moving from left to right. Starting at top left and moving toward bottom of dough, cut dough diagonally into 2-inch-wide strips to form diamond shapes. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Gather up remaining dough scraps; knead together. Cover loosely with plastic wrap; let rest 15 minutes to relax dough. Roll out and cut as before. Repeat until all dough has been used. Cover beignets loosely with plastic wrap; let rise in warm, draft-free place until almost doubled in bulk, 45 minutes. In a large saucepan, heat 3 inches oil to 365F or until a 1-inch bread cube turns golden brown in 60 seconds. Carefuylly slide beignets into hot oil, 3 or 4 at a time; do not crowd. Fry until puffy and golden brown on both sides, turning once with tongs. Cooking time is about 2 to 3 minutes per side. Remove with a slotted spoon; drain on paper towels. Sift powdered sugar over hot beignets; serve hot. Makes about 36. a 1.00c 000010 21596 Soy flour 0.33c 000011 21596 Soy or vegetable oil, 1.00tb 000012 21596 Optional Salt & pepper to taste Place water in stock pot. Add split peas, pearl barley and lima beans. Cook until peas are mush. Add carrots, onion, celery tops, chicken soup base, butter or margarine, dill weed, sugar, pasta, salt and pepper. Cook slowly until vegetables are done. Stir frequently to prevent scorching on bottom. May be frozen. More water may be added to soup if too thick. Cook for 3 to 4 hours. Makes 8 to 10 servings. NOTE: This recipe was developed by a woman who sells the soup at Hadassah Bazaars. She says the secret to the soup is long slow cooking and the addition of the dill weed. It's a very tasty one! 2.00c b 21597 Butter 2.00tb c 21597 Milk 1.00c d 21597 Salt Stir the garlic, thyme, pepper, and salt together in a small bowl. Rub the chops briefly with a paper towel dabbed with olive oil then press the mixture into the chops so they are well coated. Cover and refrigerate for a few hours. Grill the chops over high heat, about 5 minutes on each side. Serves 3 or 4 h 18300 Flour; Unbleached 3.00c a Contributed to the echo by: Fred Towner Barbecue Meatloaf Aussie Style - First Prize LOAF: Combine meats, breadcrumbs, onions, salt, pepper, garlic, parsley, curry and egg in large bowl. Mix well. Mix milk and water and add to meat mixture a little at a time until smooth but firm. Shape into loaf and put into greased baking pan. Bake 30 minutes at 375F. SAUCE: Saute onions in margarine until golden and add all other ingredients. Bring slowly to a boil, lower heat and simmer 10 to 15 minutes. (great with ribs or chicken). After loaf has cooked for 30 minutes, pour half of the sauce over the meat, return to oven and bake 45 minutes more, basting often with remaining sauce. Serve loaf hot in thick slices with remaining sauce. Also makes great sandwiches. 18301 Italian sausage; bulk 0.50lb b 18301 Onion; chopped 1.00c Pour Barbeque Sauce over chops in heavy plastic bag; seal. Refrigerate 4 ~ 24 hours. Prepared covered grill with drip pan in center banked by medium hot coals. Remove chops from marinade and pat dry. Grill 12 to 15 minutes, turning once. During last 5 minutes of grilling, brush with additional Barbeque Sauce. z 2.00cn f 18301 Mushrooms; 4 oz, chopped and 2.00cn NOTE: This has a long cooking time. It is a dish that is best prepared early in the day and reheated at serving time since the flavor improves. NOTE: Ms. Brody says that this dish could easily feed a crowd if you have a pot or pots big enough to double or guadruple, etc. In a large heavy pot combine all the soup ingredients except the raisins. Bring to a boil over medium-high heat while preparing the meatballs. Combine meatball ingredients, stirring them to mix thoroughly. With wet hands, roll the meat mixture in 1 1/4" balls. Add the meatballs to the boiling cabbage soup, reduce the heat to medium-low, cover and simmer for 2 hours. Remove the cover, add the raisins, and cook for another 30 minutes in the uncovered pot. She suggests that mashed potatoes would be an excellent accompaniment. Also, that the dish goes well with broad egg noodles. n 18301 Salt 0.00ds Cook carrots, onions and garlic in the butter in a 3 Qt sauce pan. Stirring frequently until crisp and tender. Stir in the remaining ingredients except for the cheese. Heat over medium heat, stirring occasionally until hot. Serve with cheese. .50lb a 18302 Italian olive oil 0.33c b 18302 Chopped onion Put the broth and beans in a saucepan over moderate heat and bring to a boil. Reduce heat to low and stir in the remaining ingredients. Simmer for about 1 minute. Makes four 1-cup servings. Nutrition information per serving: Calories: 496 Protein: 29. 4 grams Fat: 11. 5 grams Colesterol: 3. 9 mg Fiber: 22. 1 grams Sodium: 483 mg 02 Salt & pepper to taste 0.00 f 18302 Spaghetti Place the beans in a saucepan and mash with a potato masher. Add the cooked rice, spices, and water. Heat 5 to 10 minutes. Meanwhile, prepare the vegetables. Heat the tortillas quickly (just to soften) in a preheated skillet, toaster oven, or microwave. Place a line of bean mixture down the middle of each tortilla. Top with lettuce, scallions, tomato, and salsa. Tuck in the top and bottom edges, roll into a burrito, and serve immediately, topped with additional salsa if desired. Rinse lentils and beans, discarding any that look suspicious, and soak in clean water 4 - 6 hours, or overnight. Put into medium saucepan, bring to boil and simmer, covered, 30 minutes. Add water if necessary. Peel and chop onion. Microwave on "High" 2 - 2 1/2 minutes until soft. [If you prefer, you may saute the onion in about 2 T. I omit the oil to keep the fat content down. The flavour does not seem to suffer. ] Chop the Jalapena pepper. (*) Adjust the quantity to your own taste and / or tolerance. (**) aka cilantro. Peel and crush the garlic. Drain the lentil-bean mixture. Reserve 1/2 cup of liquor. In a food processor puree the lentil-bean mixture, the onion, the garlic, the jalapena peppers, the oregano, the chile powder, and the coriander leaves, adding some of the reserved liquor as necessary to process. [The final puree should be quite thick. ] Pre-heat the oven to 325 F. Assemble as follows on an oven-proof plate, pizza-pan or cookie-sheet: Place a flour tortilla on the *lightly* greased surface. Cover with lentil-bean puree [4 - 5 T. Sprinkle with Monterey Jack cheese. Add another flour tortilla and repeat, saving enough cheese to cover the top of the final flour tortilla. Bake for 20 - 30 minutes. Remove from oven and allow to "firm-up" for 5 - 10 minutes before serving. Garnish with salsa, chopped tomato and shredded lettuce. Serve with rice, Couscous and / or corn. The amount of oregano, coriander leaves, chile powder, or jalapena peppers may be varied to suit individual tastes. I use more peppers! If you're prone to "problems" with beans, add 1/4 - 1/2 t. Hing [Hing is a mixture of rice-flour, turmeric and asafoetida found in most East-Indian specialty stores. It can significantly reduce flatulence. dure}|{function}} +[a-zA-Z_] {^ @def fn}|{^ @sub} \[.*\] [_a-zA-Z] template Place Kidney Beans in A Medium Bowl. Mash To Desired Consistency. Coat A Small Nonstick Skillet With Cooking Spray. Add Oil & Place Over Medium Heat Until Hot. Add Onion, Red Bell Pepper & Garlic & Saute 5 Min. OR Until Onion Is Tender. Stir in Cumin, Coriander & White Pepper. Cook 1 Min, And Remove From Heat. Add Onion Mixture & Corn To Beans. Stir Well. Divide Bean Mixture Evenly Among Tortillas, Spreading To Edges. Sprinkle 3 T. Cheese Down Center Of Each Tortilla. Roll Up; Place Seam Side Down On A Baking Sheet. Bake At 425 For 5 Min. OR Until Thoroughly Heated. Spoon Salsa Over Burritos. Serve Warm. (About 353 Cal. Per Burrito And 1/4 C. Salsa. Fat 12. 1, Chol. 22) UI:CompressViewFind UI:CompressViewFindOptions Saute garlic, onion, green pepper and spices in a heavy skillet over med. -high heat, stirring frequently. Cook until onion is soft, then add remaining ingredients. Bring to a slow boil. Cover and reduce heat. Simmer the chili for 45 minutes, stirring frequently. Variations: To make the chili hotter, add cayenne pepper or Tabasco sauce. For a thicker sauce and fuller flavour add masa (corn flour). To deepen the flavour, let the chili simmer longer. Chili often tastes even better the second day after its ingredients have had a chance to blend overnight. Beanless chili: Follow the basic recipe, omitting the beans. Use 2 lb. of lean ground beef and 3/4 t. of salt. PrintMenu fbsio! Block Send Formfeed Send Init Set Options MacroMenu Keyboard Macrosrskmg elpcda! Record Key Macro...M Save Key Macro...f Load Key Macro...i Run Scrap MacroL Purge Key Macrol Compiled Macros! Execute...o Cover rice with warm water & soak for 30 minutes. Drain. Line the inside of a steamer with a damp cheesecloth. Place rice on cheesecloth. Then cover & steam the rice over boiling water for 30 minutes. Set aside. Meanwhile, cover mushrooms with warm water & soak for 30 minutes. Drain well. Cut off & discard stems. Thinly slice caps. Set aside. Place a wok over high heat till hot. Add oil, swirling to coat sides. Add garlic & cook, stirring for 10 seconds. Add carrot & asparagus & stir fry for 2 minutes. Add reserved mushrooms, bamboo shoots, nuts, dates, onions, hoisin sauce, soy sauce, rice wine or sherry & sesame oil. Stir fry for 2 minutes. Add rice & mix well. Transfer to a bowl & set aside. To make rolls, spread about 2 heaping tablespoonfuls of filling diagonally across a bean curd sheet. Keep remaining sheets covered to prevent drying. Fold bottom corner over filling to cover, then fold over right & left corners. Roll over once to enclose filling. Brush sides & top of triangle with flour & water mixture. Fold over to seal. Cover filled rolls with a damp clot while preparing the rest of the rolls. Place a non-stick frying pan over medium heat. Add 1 to 2 tb oil. Add rolls two at a time & cook for 2 minutes on each side, or till golden brown. Transfer to a heat proof dish & keep warm in a 200F oven while cooking remaining rolls. To serve, cut each roll into thirds. Smart Variable Put cornstarch into a cup & slowly add 1/4 c of stock & mix well. Add wine, soy sauce & sesame oil. Mix again. Cut scallion into 1 1/2" lengths. Heat vegetable oil in a wok over medium heat. When hot, put in ginger & garlic. Stir & fry for 10 seconds. Put in scallion & broccoli. Fry for 1 minute. Add 1/2 c stock & the salt. Bring to a simmer. Cover & cook over a medium heat for a minute, till broccoli is tender crisp. Remove broccoli with a slotted spoon. Turn heat to low & add tofu. Let it heat through. Add cornstarch mixture. Stir very gently. Put broccoli back in wok. Serve as soon as the sauce is thick & everything is heated through. wcmpuohFBTSWCMPUOH$ Block Search Window Macro Print Options sort MouseMenu Mouse Menutcpou rliz! CopyX Paste: Paste Overh$ UnMark9 Copy to Windows ClipboardV Paste from Slice hot peppers into long strips. Mix cornstarch with 1/4 cup water. Heat oil in a wok. When hot, add hot pepper & fry for 30 seconds. Slice & fry sweet peppers in the same way. Add cubes of tofu. Drizzle in soy sauce & add cornstarch mixture. Scatter the parsley over the top. Turn the heat up slightly & cookk till sauce thickens. Serve hot. Cut tofu into 1/2 inch cubes. Soak tree ears in warm water till soft. Drain & chop coarsely. Heat oil in a wok & when very hot add ginger, garlic & scallions. Add tofu, stirring quickly. Add tree ears, chilies & peas. Stir. Add sugar & vinegar & toss. Spoon mixture into a serving dish & sprinkle with sesame oil. Serve over rice. 7YN|nf Cut drained bean curd into small cubes. Drain syrup from the pineapple, retaining 1 tb of it. Dissolve cornflour in this. Stir in sherry & soy sauce. Add bean curd & let stand for 15 minutes. Heat oil in a wok & stir fry the marinated bean curd till the liquid has been absorbed. Remove & drain. Add a little more oil & stir-fry the green onion, bean sprouts & pineapple for 1 minute. Add bean curd, cook for 2 minutes. Serve with boiled rice. Put beans in a pot with the tomatoes, garlic, onion, 1 ts salt, pepper & sage. Add 2 c stock & allow to simmer for 10 minutes. Meanwhile, cut eggplant & potatoes into rounds. Deep fry the eggplant in olive oil until they begin to turn golden. Do the same with the potatoes. Set aside. Now make the white sauce. In a small pot, gently heat the ghee. Gradually stir in the flour followed by the milk. Add a pinch of salt, pepper & nutmeg. Simmer gently for 1 minute. Grease the base & sides of a casserole. Put in a layer of potatoes, then eggplant, then the beans. Space out the allspice berries here. Cover with sauce. Bake at 375F for about 30 minutes, or until the crust is golden. * Four 15 oz cans of pinto beans may be substituted for the water and ** You should use 1/3 to 1/2 cup of canned chipotle chiles in adabo *** Tortillas should be 8-inches in diameter and be warmed. ~------------------------------------------------------------------------- Mix water, beans, chopped onion and garlic in 4-quart Dutch oven. Heat to boiling; reduce heat. Simmer uncovered until beans are tender, about 3 hours adding water if necessary. Place half the beans, 1/2 cup of bean liquid, the chipotle chiles, bouillon (dry), and cumin in food processor workbowl fitted with steel blade or in blender container. Cover and process until smooth; pour into large bowl. Place remaining beans with just enough liquid to cover in workbowl. Cover and process until smooth; add to bean mixture in bowl. Heat oil in 10-inch skillet until hot; stir in bean mixture. Cook uncovered, stirring frequently, until mixture is consistency of cake batter. Heat oven to 350 degrees F. Spoon scan 1/4 cup chicken onto half of each tortilla; fold tortillas into halves. Arrange in greased 3-quart round shallow casserole or rectangular baking dish 13 X 9 X 2-inches; spoon bean mixture over tortillas. Top with sour cream, cheese and green onions. Bake uncovered until hot and bubbly, 15 to 20 minutes. C:\scratch\FSCONVRT Put rinsed beans in large saucepan. Add water, cover and let stand overnight. Drain off water the next day. Put beans, barley and remaining ingredients into a crock pot. Stir. Cover and cook on high for 4 hours. Saute onion in butter until tender. Combine onion with remaining ingredients in a 2-quart casserole. Bake, uncovered, in preheated 350'F. oven 40 minutes, stirring occasionally. <<>> <<>> ommonFraction(f4double(d4field(Recingre,"QUANTITY")),szFraction); strcpy(szQuantity,szFraction); } *Pinto or pink beans will need 12 to 14 cups water Rinse the beans and run them through your hands to make sure that there are no small stones or bits of earth among them. Put the beans into the pot and cover them with the hot water. Add the onion and lard and bring to a boil. As soon as the beans come to a boil, lower the flame and let them barely simmer, covered, for about 3 hours for black beans and 2-1/2 hours for the other varieties, or until they are tender, but not soft. Do not stir during this time. Add the salt and epazote, if you are using it, and simmer for another 30 minutes. Set aside, preferably until the next day. There should be plenty of soupy liquid. fprintf(file,"\"FAT\"\t"); fprintf(file,"\"SATURATED\"\t"); fprintf(file,"\"POLY\"\t"); fprintf(file,"\"MONO\"\t"); fprintf(file,"\"CARB\"\t"); fprintf(file,"\"FIBER\"\t"); fprintf(file,"\"CHOL\"\t"); fprintf(file,"\"IRON\"\t"); fprintf(file,"\"SODIUM\"\t"); fprintf(file,"\"CALCIUM\"\t"); Soak the beans overnight, changing water several times. Put beans in crock-pot and cover with an inch or so of water. Add salt, onion, garlic, and chili powder. Cook on low until beans are soft (about 18 hours? I forget). When beans are cooked, ladle off and reserve some of the liquid from the top. Mash the beans well. (I never do this as well as I'd like; I've tried a potato masher and an empty iced-tea jar. ) Add reserved liquid as necessary for consistency. (I never have to add any, myself. ) Stir in the chopped chiles and the salsa; heat through. ConvertARecipe(); ListBox->VDeleteString(index[0]); } SendDlgItemMsg(IDSTATUS,WM_SETTEXT,0,(DWORD) ""); fflush(file); fclose(file); void WOut(FILE *file,char *data,int iTab=TRUE) char c; if (iTab) fputc(34,file); for (int i=0;data[i];i++) { c=data[i]; if (c=='\"' || c=='\'') fputc('\\',file); fputc(c,file); if (iTab) { fputc(34,file); fputc('\t',file); Mix the flour, salt, sugar, and baking powder in a bowl or in a food processor fitted with a metal blade. Add the shortening and cut in or process until the mixture is the consistency of coarse meal. Pour in the milk and stir or process just until the dough holds together. If it is dry or crumbly, add more milk. If it is too wet, add more flour. Knead briefly in the food processor, then turn out onto a floured board or beat 1,001 times with a rolling pin. when it's ready, the dough should "snap" when you hit it. Fold the dough in half. Roll out the folded dough until it is 1/2 inch thick. Cut with a 1-1/4-inch biscuit cutter into small rounds. Prick each round with a fork, making two parallel sets of holes in the biscuit. keep rolling out the dough, folding before cutting, until all the scraps are gone and you have made about 100 biscuits. Preheat the oven to 350 degrees. Place the biscuits on a lightly greased pan. Bake for 30 minutes, until crisp, but not browned. They should open easily when split with a fork. They will keep for weeks tightly covered in a tin or in the freezer. Split in two before serving. ile,"\""); for (int i=1;i) After meat is marinated, finely slice the onion. Pour some clarified butter a skillet over med. heat, and add the onions. Cook until opaque. Add the bay leaves and cloves. With a slotted spoon, lift the meat from the marinade and add to the frying onions, increasing the heat so that the meat is sealed quickly. When the meat is sealed all over, add the marinade. Cover tightly, reduce heat to low and simmer for 1 hour. After the meat has cooked for 1 hour, add the tomato paste, stirring it thoroughly into the meat mixture, and cook for another 30 min. When the meat is tender, serve at once - piping hot. This is very hot! Nice served with plain boiled or steamed long grain rice. For a nice cooling touch you might serve with a lime cordial. Note: When using the hot chilies, remove the placenta as well as the seeds (the inside fleshy membrane) as it contains Capucin and can cause inflamation if you eat too much. Source: Graham Kerr book , copy-righted 1971, called "The Galloping Gourmet TV Cookbook" -Vol 6. I have made this many, many times, and love it. I hope you will enjoy it for me, because my old stomach just can't take it like it once did, and I have to tone down the recipe to make it . But full-strngth it is fabulous if you like things HOT and garlicky! Good luck to those who are breathing in near you, for several days after you consume this dish ! STUFFING: Puree the mushrooms and onions together in a food processor. Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry. Add salt and pepper to taste and mash in the pate. Transfer the stuffing to a bowl and chill in the refrigerator. MEAT: Heat the oil in a skillet over high heat. Add the beef and sear on all sides. Remove the beef from the skillet and sprinkle with salt and pepper. Place in the refrigerator until cold. ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle large enough to enclose the beef. Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef. Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to chill for at least 15 minutes. COOK THE WELLINGTON: Preheat oven to 425F. Place Wellington in oven and immediately lower heat to 350F. Roast for about 20 minutes. In a roasting pan, roast the beef in the middle of a preheated 400f oven for 25-30 minutes or until a meat thermometer registers 120f. Let the fillet cool completely and discard the larding fat and strings. Skim the fat from the pan juices and reserve the juices. In a heavy skillet, cook the mushrooms in butter over mod-low heat, stirring, until all liquid they give off is evaporated and the mixture is dry. Season with salt and pepper and let cool completely. Spread the fillet evenly with foie gras, covering the top and sides, and spread the mushrooms evenly over the foie gras. On a floured surface, roll one lb. of puff pastry into a rectangle about 20x12 inches, or large enough to enclose the roast completely. Invert the fillet in the middle of the pastry and fold up the long sides to enclose it, brushing the edges of the dough with some egg white to seal them. Fold the ends of the dough over the fillet and seal with the egg white. Transfer the fillet, seam side down, to a jelly-roll pan and brush the dough with egg wash. Roll out additional dough and cut out shapes with which to decorate the dough. After applying, brush with egg wash. Chill for at least 1 hour and up to 2 hours. Bake the fillet in the middle of a preheated 400f oven for 30 minutes. Reduce heat to 350f and bake an additional 5-10 minutes more or until a meat thermometer registers 130f for medium rare meat and the pastry is cooked through. Let stand for 15 minutes. In a saucepan, boil the reserved pan juices and the Madeira until the mixture is reduced by one fourth. Add the arrowroot mixture, broth, truffles, and salt and pepper to taste. Cook the sauce over moderate heat, stirring, for 5 minutes or until thickened, being careful not to let it boil. Loosen the fillet from the pan, transfering it to a heated platter. Garnish with watercress. Serve the fillet cut into 3/4-inch thick slices, with the sauce. 1789 Sliced green onions (with 0.33c Servings: 1 Freshly ground pepper Put the dried mushrooms in 1/2 cup hot water and let stand 20 minutes. Saute the onion in the oil slowly for 5 minutes, then add the tomatos and garlic, and let cook gently uncovered about 10 minutes. Pepper to taste, then add the dried mushrooms, cut in quarters if large, with any tough stems removed, and the mushroom soaking liquid. Cook another 5 minutes. Preheat oven to 400 degrees. Line the bottom of 1 1/2 qt casserole with 1 cup of the rice, add the cooked beef, and strew over the top the feta cheese, the olives, and half the sauce. Add the remaining rice and the rest of the sauce, and sprinkle with Parmesan. bake 20 minutes. 1789 Cl Garlic, finely chopped 2.00 1789 Salt 0.25ts 1789 Breads (6-inch diameter) Cut steak into 2-inch strips; mix cornstarch and soy sauce and set aside. Heat chicken stock and set aside. Heat oil in heavy skillet or wok until very hot. Add garlic and cook for 2-3 minutes. Add beef and saute quickly, keeping it moving, just until it loses color, about 30 seconds. Add onion, salt and pepper to taste, stirring constantly for another half minute or so. Add chicken broth, bring quickly to the boil, then add cauliflower pieces, a few at a time. Cook 3 minutes, then add snow peas, stirring constantly, for another few minutes. After 7 minutes maximum, cauliflower should be tender and pea pods a bright green. Add soy sauce mixture, mix thoroughly, and stir until thickened. Turn into heavy serving dish and serve immediately. 0.25c 1790 Tomato sauce 1.00ts 1790 Solid pack tom Separate the head of leafy green lettuce into individual leaves. Wash and blot dry with paper toweling. Gather half the leaves together and then cut crosswise into 1 inch wide strips. Repeat with the romaine lettuce. Alternate whole leaves of the lettuce and romaine around the inside edge of a large salad bowl. Fill the center with shredded lettuce and romaine. Cover with damp paper toweling. Refrigerate until serving time. Scrub and cut the cucumber in half lengthwise; cut crosswise into thin half-moons. Place in plastic bag and refrigerate. Combine orange juice, lemon juice, honey, mustard, orange rind and salt in small bowl. Whisk in oil until well blended. Refrigerate until ready to use. Pour about half the dressing over lettuce strips; toss to coat. Arrange cucumbers in circles in center; arrange shredded beet around cucumber. Serve with remaining dressing. 0000018297 0000018297 0000018297 0000018297 0000018297 0000018297 Combine ingredients. Heat to boiling. Cook slowly, stirring frequently, until vegetables are tender. Horsky, Simpson, PA. 0000018298 0000018298 0000018298 0000018298 0000018298 0000018298 0000018298 0000018298 0000018298 0000018298 0000018299 0000018299 0000018299 0000018299 0000018299 0000018299 0000018299 0000018299 0000018300 0000018300 To use fresh beets in this recipe, cook them until tender, peel, shred,and drain well. Sift together flour, baking powder, baking soda, salt, and allspice. Beat together sugar, oil, and vanilla until blended. Beat in eggs, one at a time, until blended. Stir in flour mixture, a little at a time,until smooth. Stir in beets, currants, and walnuts. Turn into an oiled 8-1/2 x 4 1/2 x 2-1/2 inch loaf pan. Bake in preheated 350 F oven until a cake tester inserted in the center comes out clean, about 1 hour. Loosen edges and turn out on rack. Cake will have a crack on top and crust will be crisp. Cool. Place cake in a plastic bag and secure tightly. Let stand overnight at room temperature. 0000018303 0000018303 0000018303 0000018303 0000018303 0000018304 0000018304 0000018304 0000018304 0000018304 0000018304 0000018304 0000018304 0000018304 0000018304 0000018305 0000018305 Combine all ingredients in a small bowl and blend well. Chill thoroughly. Yield: About 2 cups. NOTE: Relish keeps well stored in the refrigertor for up to 1 week. 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018306 0000018307 0000018307 0000018307 0000018307 0000018307 0000018307 HEAT OIL IN PAN over low heat. Add onions and cook, stirring, about 12 minutes. Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart. Add stock and salt. Cover and bring to boil. Reduce heat and simmer 15 minutes. Strain and reserve liquid. Transfer beets to blender or food processor and puree until smooth. Return puree to pan and add reserved liquid. Pour hot soup into tureen and ladle soup into bowls in front of guests. Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill. 000018310 0000018310 0000018311 0000018311 0000018311 0000018311 0000018311 0000018311 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018312 0000018313 0000018313 0000018313 Preheat oven to 250. Put popcorn in a large, 4 inch deep butered baking pan. Keep warm in the oven. Combine sugar, cornsyrup, water, butter and salt in a large saucepan. Stir over medium heat until sugar is dissolved. Cook until mixture reaches 250 on a candy thermometer, stirring frequently. Remove from heat. Quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Form into balls. Makes approximately 8 balls Variations: To make Spice Balls, subsitute 1 tbs of powdered spice or crushed herbs for vanilla To make butter balls, increase the butter to 1/3 cup and increase the e 18309 PASTA --------- 0.00--------- f 18309 Flour 2.00c g 18309 Salt 1.00ts Servings: 3 to 4 dozen doughnuts Vegetable oil or shortening for deep-frying In a bowl, combine beaten eggs, sugar and melted butter; beat well. In another bowl, combine flour with baking powder, salt and nutmeg. Fold in dates. Add dry ingredients to egg mixture alternately with milk and lemon extract. Heat oil in deep-fat fryer to 375 deg F. Drop batter by tablespoonfuls, 2 or 3 at a time, into hot oil and fry until crisp and brown, about 3 minutes frying time, turning once. Drain on paper towels. l 18310 Olive Oil 0.25c a 18310 Butter 2.50tb b 18310 Medium Mushrooms, sliced 8.00 c 18310 Cloves of garlic, minced 4.00 Pour the water into a small, heavy saucepan, and add the butter, granulated sugar, and salt. Bring to a rolling boil, at which time the butter should be melted. Add the flour all at once. Lower the heat, and cook, stirring constantly with a wooden spoon, for a minute or two, until the mixture comes away from the sides of the pan. Remove the pan from the heat, and beat in the eggs, one at a time, incorporating each egg thoroughly before adding the next. Continue beating until thick and smooth. Allow the mixture to cool while heating the oil. Pour enough vegtable oil in a large skillet so that it is at least 1 inch deep. Heat to 360 degrees. Drop the mixture by heaping teaspoonfuls into the hot oil, frying only a few beignets at one time so that they are not crowded. Fry for about 4 to 5 minutes, or until they are crusty and a dark golden brown, turning occasionally with a spoon so that they color evenly. Note: It is important that the fritters are crusty, if undercooked, they will deflate before being served. Using a 10-inch skillet, you should be able to fry 10 fritters at a time (one-third the mixture). When they are sufficiently cooked, remove the fritters with a slotted spoon, and drain on paper toweling. Place successive batches in a 250 degree oven to keep hot while frying the remainder. Place the beignets on a heated serving platter, and dust the tops generously with confectioner's sugar put through a wire sieve. Pass the sauces separately. Bittersweet Chocolate Sauce 4 ounces semisweet chocolate 1 ounce unsweetened chocolate Chop the chocolates into coarse pieces and place in the top of a double boiler set over barely simmering water. Add the water, butter and sugar. Stir occasionally until the chocolate is melted and the mixture is well blended and smooth. Remove from the heat, but keep the sauce over hot water until ready to serve. It should be served warm. Apricot Sauce 1 cup apricot preserves 3 to 4 tablespoons apricot brandy or water Turn the apricot preserves into a small saucepan. Add 3 tablespoons of the brandy or water, and simmer, stirring, just until thoroughly heated. Add additional liquid, if necessary, to bring to a sauce consistency. Serve Warm. Note: if there are any large pieces of fruit in the preserves, break them up while heating. tting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. These are as light as air. Heat deep fat to 370 degrees. Combine water, butter and flour in a saucepan and boil (stirring constantly) over low heat for about 5 minutes. Remove pan from heat and beat in one at a time, the eggs. Beat the batter for about 3 minutes AFTER each egg. Add the vanilla and drop the batter from a teaspoon into the hot fat. Cook until golden, drain and dust with the confectioner's sugar To be good these must be delicate in flavor, therefore the frying fat must be impeccable. If you fry in the usual bland cooking oil, heat it to 365-70 degrees and cook the batter until almost golden. If you use butter or part butter for frying, start frying with the fat at 330 degrees and let the heat rise over a 7 minute period to 360. Be sure to bring the heat of the fat DOWN to 330 again between cookings. garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and to Mix well. Pour into Belgian waffler for an extra light waffle. Makes four Belgian waffles. ted Cheddar cheese 0.50c 7557 Flour 0.50c 7557 Milk 1.00c 7557 Egg, fork beaten Trim the bottom of the endive heads and remove the outer leaves if necessary. Cook in boiling salted water with a squeeze of lemon juice for about 15 minutes until JUST tender. Drain well and wrap each head of endive in a slice of ham, then put into the baking dish. Prepare the sauce while the endive is cooking. To make this, heat the butter in a saucepan. Remove from heat, stir in the flour, return to the heat and cook for several minutes. Remove from heat and blend in the milk. Stir over a low heat until thickened, add seasoning and 3 tbsp of the endive stock. Add the cheese to the sauce, pour over the ham and endived. Top with crumbs and cheese, brown under the broiler, then top with sliced tomatoes. TO SERVE: As soon as cooked. This also make a good hors d'oeuvre for 8. Serves 4. pound of spaghetti will serve 4 to 6 as a main dish with sauce. 7558 Egg, beaten with ricotta 1.00 7558 Cream butter and sugar. Add soda to soup. Beat into creamed mixture. Mix and sift flour, salt, cinnamon, cloves, nutmeg and baking powder. Add to first mixture; beat well. Add raisins and chopped nuts. Turn into greased and floured 12 x 8 x 2" cake pan. Bake @ 350 degrees 40 minutes While still warm spread with cream cheese frosting (follows). se within 6 months. Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Puree peaches in blender. Keeping blender covered, set puree aside. Beat egg yolks and 3 tbsp sugar in stainless stell bowl over hot water bath or top half of double boiler until they lighten in color and become fluffy (about 2 minutes). Add gelatin that has been softened in champagne and schnapps to egg mixture. Continue to beat for another minute. Remove mixture from heat, add it to puree, and blend for 30 seconds. Refrigerate puree for 10 minutes. Meanwhile, whip cream, 2 tbsp sugar, and almond extract into soft peaks. Refrigerate. Beat egg whites until they form firm peaks. Fold 2/3 of the whipped cream into puree (reserving 1/3 of the chilled whipped cream for garnish). Carefully fold egg whites into mixture. Chilll for 4-6 hours, stirring occasionally. Garnish with a dollop of remaining whipped cream and a sprinkle of toasted coconut. Serves 6-8. d fresh coriander 2.00tb h 12180 (cilantro) BELLINIS Combine half each of peaches and apricot nectar in container of an electric blender, and process until smooth. Repeat procedure with the remaining peaches and apricot nectar; freeze. Remove peach-apricot mixture from freeze 30 minutes before serving. To serve, spoon about 2/3 cup mixture into each stemmed glass, and add 2/3 cup champagne. Yield: 10 servings (about 13 cups) ley, pine nuts, Parmesan cheese, and remaining olive oil. Toss together. Season to taste with black pepper. Place all ingredients in blender and mix at high speed until ginger root and onion are finely chopped, about 2 minutes. Karen Mintzias TCVC49A 1.00tb n 12180 Slices of lean bacon, 3.00 o 12180 Cooked and crumbled 0.00 p In a small bowl, blend mustard and water into a paste. Pour paste into blender container; add remaining ingredients and process about 1 minute or until smooth. Makes 6 servings, about 2 Tb. each. 56 calories per serving. Serving suggestion for Sauces: Use as a dipping sauce for chicken or steak, or as a dressing for bean or alfalfa sprout salad. From: The Richard Simmons Show - 1981 recipe collection ncrease the amount of red pepper flakes & serve the pasta either hot or at room temperature In small mixing bowl, combine mustard and water to form paste. Place in blender with remaining ingredients except cream and blend at high speed about 1 minute. Remove and stir in whipped cream. Karen Mintzias TCVC49A v 12181 Bacon 0.50lb a 12181 Veg oil 0.00 "Benne seeds cannot be procured in many places, but the candy made with it is so delicious and so characteristic of Charleston that the recipe is here included. " Add the extracts to the sugar. Melt the sugar in a saucepan, stirring constantly, as for peanut brittle. When the sugar is melted, add the benne seed, stirring it in quickly. Pour at once onto a marble slab to cool or pour into lightly buttered pans. Mark in one-inch squares while still warm rine and garlic. Cook on high for 1 minu Caynne pepper and freshly ground black pepper On a baking sheet in a preheated 350 degree F. oven or in a heavy bottomed pan over medium heat, cook the benne seeds until evenly browned, about 10-15 minutes. Remove to a mortar and grind with a pestle, until a paste forms, adding a few drops of oyster liquor or cream if necessary. Heat the cream and oyster liquor together in a saucepan. Gradually stir in the benne paste, the add the oysters and continue to heat until oysters are just curled. It takes only a minute. Season with cayenne and black pepper. Serves 2. EXCHANGE (if you cut down on the margarine, which I sure would!! And depend on how many nice folks you have gracing your table) Vegetable Magic by Sheilah Kaufman. Brought to you and yours via Nancy O'Brion and her Meal-Master. 12183 Cream Cheese With Chives 6.00oz a 12183 Milk 1.00tb In a small frying pan, on a low heat, toast cumin, cloves, cardamom, peppercorns, allspice, fenugreek & corainder for about 2 minutes, stirring constantly. Remove from heat & cool for 5 minutes. Discard stems from chilies. In a spice grinder or with a mortar & pestle, finely grind together the toasted spices & chilies. Mix in remaining ingredients. Store in refrigerator in a well sealed jar. d 21602 Spaghetti Boil the potato and mash fine. Add the butter and sugar and stir to a creamy consistency. Let this mixture cool and then add the beaten egg yolks, the milk, lemon juice and rind. Mix together well and then fold in the stiffly beaten egg whites. Pour into a pie pan lined with crust and bake at 400-F about 25 minutes. 21602 Head endive, trimmed & cut 1.00ea d 21602 -- into bite-sized Grate the potatoes. Soak bread in cold water and squeeze out as much of the water as possible. Mix together the bread, salt, pepper, grated onion and parsley. Add the grated potatoes and eggs and mix well. Form into balls, roll in flour gently, drop into boiling salted water, and cook in a covered pot for 15 minutes. These dumplings are excellent with sauerkraut, stewed chicken or meat. 0.00 h 21603 Ground Servings: 16 Crust: For crust, combine crumbs, 1/4 cup sugar and melted butter. Press firmly into bottom of 13 x 9 inch pan. Chill. For filling, beat cream cheese with 1/4 cup sugar and 2 tablespoons milk until smooth. Fold in half of the whipped topping. Spread over crust. Arrange blueberries in an even layer over cheese mixture. Using 3 1/2 cups cold milk, prepare pudding as directed on package. Pour over berries. Chill several hours or overnight. Shortly before serving, spread remaining whipped topping over pudding. Garnish with additional blueberries or coconut, if desired. Chill. 21603 Tomato paste, canned 2.00ea f 21603 Parsley, snipped 0.25c g 21603 Bay leaf 2.00ea h Finely grate peel from lemon and put into a saucepan. Squeeze juice from lemon and reserve. Add sugar and water to lemon peel and heat gently, stirring until sugar dissolves. Bring to a boil and boil until syrup turns a light caramel color. Remove from heat and hold pan handle with a cloth as mixture will splatter. Stir in lemon and orange juices. Heat gently, stirring to dissolve caramel. Stir in peppercorns and boil 3-4 minutes or until slightly thickened and syrupy. Allow to cool 2 minutes, then spoon hot syrup over strawberries. Garnish with mint, if desired, and serve at once with half-and-half, if desired. 21603 Cold water 0.25c n 21603 Corn starch 0.25c o 21603 Hot cooked spaghetti 1.00x Dissolve gelatin in boiling water in bowl. Stir in sliced strawberries, pineapple and juice. Chill until firm. To assemble: Cut chilled gelatin-fruit mixture into small cubes. Distribute half of cubes among eight individual dessert dishes. To each dish add 2 tablespoons yogurt, then one-eighth of remaining cubes and another 2 tablespoons yogurt; garnish with a fresh strawberry. b 21604 Shallots, chopped -=OR=- 6.00ea Thaw berries, if frozen; drain. If desired, set aside 5 or 6 berries for garnish. In 1 1/2-quart saucepan combine berries, water, sugar, orange peel, and juice. Bring to boiling. Reduce heat; cover and simmer 20 minutes. Cool 30 minutes. Pour into blender container; cover and blend till smooth. Stir in the buttermilk. Cover and chill thoroughly. If desired garnish each serving with reserved berry or thin orange slice. Makes 5 to 6 servings. -1.00 -1.00 -1.00 veg 21593 Southwester In a saucepan, combine rhubarb, sugar, orange juice and salt. Bring to a boil. Reduce heat; cover and simmer for 6-8 minutes or until rhubarb is tender. Cool slightly. Pour into a blender container; cover and blend until smooth. Chill. Just before serving, whip cream until stiff peaks form. Fold rhubarb mixture into cream until lightly streaked. In chilled parfait glasses, alternate layers of cream mixture and strawberries. Garnish each serving with a strawberry and a sprig of mint. Yield: 6 servings. 1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21595 Soy Jerky Makemeat Chinese 35181 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21596 Soy Pasta Crs Makepasta 35182 Cream butter, add sugar, beaten egg and berries. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 21597 Spaetzle (german Dumplings) European Ethnic Side Dishes 35183 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 21598 Spaghetti Aglia Olio W/ Sun-Dried Tomatoes Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours. Stir in the beans; bake 1/2 hour longer. ~ 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21603 Spaghetti With Meat Sauce (slo-Cooker) Entree Crockpot In a medium saucepan, thoroughly mix sugar and cornstarch. Gradually stir in milk until blended. Cook over medium heat, stirring frequently, until mixture thickens and boils. Remove from heat. Stir in vanilla and butter. Pour into serving dishes and cool at room temperature for 1 hour. Refrigerate until serving time. 35198 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 2 Heat oven to 350F. Grease and flour 13 x 9 x 3 pan, 3 8" round pans or 2 9" round pans. Beat all ingredients except fudge frosting in a large bowl on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes, scraping bowl constantly. Pour into pan(s). Bake for 40-45 minutes (rectangle pan) or 30-35 minutes (round pans), or until wooden pick comes out clean. Cool rounds 10 min. ; remove from pans. Cool completely. Frost. ====================================================================== Fudge Frosting 2 c sugar 1/2 c shortening 3 oz unsweetened chocolate 2/3 c milk 1/2 t salt 2 t vanilla Mix all ingredients except vanilla in a 2 1/2 quart saucepan. Heat to a rolling boil, stirring occasionally. Boil 1 minute without stirring. Place saucepan in a bowl of ice and water. Beat until frosting is smooth and of spreading consistency; add vanilla. Stir in the garlic and oil mixtrue, then the minced Cream sugar and margarine until light and fluffy. Beat in eggs, one at a time. Beat until light. Stir in syrup. Beat well. Add flour and nuts. 9 x 13" pan, bake at 350 30 to 35 minutes. Spread with icing as soon as removed from oven. Icing will set up as brownies cool. Icing: Combine margarine, sugar, and evaporated milk. Heat over medium heat to boil. Boil for 30 seconds. DO NOT STIR. Remove from heat. Stir in chips until melted. Makes about 1 1/2 cups. 2.00c Cream sugar and shortening and add eggs, one at a time. Sift flour three times with cocoa and salt. Add alternatley with buttermilk. Add soda and water and add to above ingredients. Grease and flour 9 x 13 x 2 inch pan. Bake at 300 degrees for 90 minutes. Test for doneness. Cool and ice with your favorite icing. (Subliminal message: Your favorite icing is CHOCOLATE. ) t 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Sort and wash peas; place in a large Dutch oven. Cover with water 2 inches above peas; let soak 8 hours. Drain. Add 6 cups water and remaining ingredients. Bring to a boil; cover, reduce heat, and simmer 1 1/2 hours. Yield: 6 cups. tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and coo Tie reserved peach pits in a cheesecloth bag; place in large preserving kettle with chopped peaches. Strain jar of cherries (removing stems if necessary); add juice to peaches, reserving cherries. Add sugar, sliced orange, and lemon juice to kettle; stir until sugar is dissolved. Bring mixture to a boil over high heat; reduce heat slightly ; boil,sitrringoften, for about 1/4 hours, or until thick and clear and gel stage has been reached. Remove bag of pits, skim off foam with a metal spoon; add almonds; simmer for a few minutes; add reserved cherries. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry place. Makes 6 1/2 pint jars. or Gary Phelps radiator cap. 0.00--------- 000005 7562 Sugar 1.00ts 000006 7562 Black pepper Salt pepper and vegetable salt to taste Cooks beans with ham (diced) or ham hocks. When almost done, add diced onions, celery, tomato sauce and soup. Add water as needed to make a medium thick soup. our fancy. 7562 Soy sauce 2.00tb 000009 7562 Oyster sauce 1.00tb 000010 7562 Sesame Cream sugars and shortening. Add eggs. Mix flour, salt, vanilla and cinnamon. Dissolve vinegar and baking soda in milk. Add dry ingredients to sugar mixture alternately with milk mixture. Pour into greased and floured 9 x 13" pan. Combine topping ingredients; sprinkle over batter. Bake @ 350 degrees 40 to 45 minutes, until toothpick comes out clean. 0.00 7520 Butter/margarine 2.00tb Cream butter, shortening and sugar until very light and fluffy. Then add eggs, one at a time until very creamy. Blend in flour, baking powder and salt mixture alternately with milk in small amounts, beating well after each addition. Blend in flavorings. Turn into greased and floured 10-inch tube pan. Bake in preheated oven 350 degrees 1 hour. Turn off oven heat and allow cake to remain in oven 15 minutes longer. (Or place cake in cold oven, set temperature to 300 degrees and bake 1 hour 40 minutes. ) Cake is done when cake tester inserted in center comes out clean. Cool 10-15 minutes in pan on cake rack, then remove from pan and finish cooling on rack. Delicious as is, dusted with confectioners sugar, or frosted with 7-minute icing. 2.00tb 7520 Tomato paste 1.00tb 7520 Worcestershire sauce Coat nuts & half the chips with 1 Tbs cake mix and set aside. Combine cake mix, pudding mix, sour cream, eggs, oil, coffee & 1 tsp vanilla. Beat at med speed for 3 mins. Fold in chocolate chips and nuts. Turn into greased & floured tube pan and bake at 350 for 1 hr or until done. Cool for 15 mins and turn onto rack. Cool completely before glazing. (Cake freezes well without glaze) GLAZE: Combine remaining chips with 1 cp water in top of double boiler over simmering water. Stir until smooth & shiny. Remove from heat and add 1 tsp vanilla. Chill until slightly thickened, then drizzle over cake. *This comes from the Harvard-Yale-Princeton Club in Pittsburgh: 7521 Light cream 1.00pt 7521 Butter 1.00ts 7521 Catsup Preheat Oven to 375* Chocolate Chips First Layer: Combine flour, butter and 1 cup Pecans in a 9 x 13 pan. Bake at 375, for 20 min. let cool. Second Layer: Beat cream cheese and sugar together. add 10 oz. of Cool Whip. spread on first layer. Third Layer: Mix 4 1/4 cups of milk with 3 pkgs of pudding. beat 2 minutes. spread on second layer. Top Layer: Top with remaining Cool Whip. sprinkle with the extra 1/4 cup nuts and chocolate chips. Refrigerate this over night. 7522 Margarine or butter 2.00tb 7522 Chopped onion 0.50c 7522 Frozen peas and carrots 1.00c Mix flour,sugar and butter and beat until smooth and creamy. Fill into 9 X 13 inch piepan. Bake at 350 degrees F until brown, about 10 minutes. Cool real good. Spread coolwhip into cool crust. Soften cheese and mix with pudding and milk. Mix well. Let cool until real cool. Top with more coolwhip and the chopped nuts. 7522 (12oz.) Spam, cubed 1.00cn * - 2-3 lb, cut up, or 8 chicken breasts. Melt butter. Dust chicken with paprika, salt, and pepper. Brown chicken in 425'F. oven for 15 minutes. While chicken is baking, empty soup into saucepan. Add stock or broth and heat; add sherry. Pour sauce over browned chicken and bake at 350'F. for 40 minutes more. Serve with rice. 992 Salt 1.00ts Slice cucumbers and onion and place in gallon jars. Mix remaining ingredients well. Pour mixture over cucumbers. Screw lids on tightly. Place in refrigerator. Let stand 5 days before tasting. Will keep for a year. 992 PASTRY --------- 0.00--------- 992 All-purpose flour 1.50c This basic recipe is very good as it is, but variations using different fresh herbs (minced shallots or garlic, mustard, horseradish, and so forth) are just as wonderful. SOFTEN THE SWEET butter. Mix in fresh lemon juice, freshly minced parsley, salt and freshly ground pepper. Makes 1/2 Cup r 1.00ts 992 Olive oil (about) 5.00tb Heat butter in heavy pot. Add flour and cook slowly for 3 minutes. (Do not brown roux. ) Add fish stock and whip vigorously for 1 minute, then simmer for 1/2 hour. Stir occasionally. Next, add trout, shrimp and egg yolks, mix with cream and beat vigorously for 4 minutes. Add Chablis and beat 1 more minute. Refrigerate at least 1/2 hour. * [New Orleans "speckled trout" are brackish salt water fish, a member of the weakfish family, a sweet semi-firm fleshed fish. ] A GOOD ROLL RECIPE TO MAKE AHEAD AND FREEZE FOR DINNERS Dissolve yeast in warm water in a LARGE mixing bowl; let stand 5 minutes. Add dry milk powder and next 5 ingredients; beat at medium speed of an electric mixer until blended. Gradually stir in enough flour to make a very soft dough. Place dough in a well-greased bowl; turning to grease top. Cover and refrigerate at least 4 hours. Punch dough down; divide dough in half. Working with one portion of dough at a time, place dough on a lightly floured surface; knead until smooth and elastic, adding more flour, if necessary. Roll dough to 1/4-inch thickness. Cut dough with a 2-1/2-inch round cutter. Make a crease with dull edge of knife just off center on each round. Brush lightly with melted butter. Fold larger side over smaller so that the edges will meet. Seal. Place 15 rolls in a lightly greased 8-inch square baking pan. Repeat procedure filling two additional 8-inch square pans. Repeat procedure with remaining portion of dough, filling 3 additional square pans. (NOTE: When I made these rolls, I used a total of 7 toaster oven size pans, each holding about 2 dozen rolls) Cover and let rise in a warm place, (85F), free from drafts, 40 minutes or until rolls are doubled in bulk. Bake at 375F. for 10--15 minutes. NOTE: To Freeze, prepare and bake rolls as directed; let cool. Wrap in tin foil; freeze. To serve, let rolls thaw; then bake in foil at 375F. degrees or until thoroughly heated. Chopped spring onions ** If can't find Liptons, use Knorr's Tomato Basil Soup Mix Mix all together then place some in a plastic bag and shake chicken pieces in it. Melt butter and place in pan. Bake for 1 hour 350 degrees. Make sure you coat the chicken twice. Can also be done skinless. 994 Chopped dill or fennel 3.00ts 994 Ground nutmeg Mix above ingredients. Put in plastic bag and shake. Put in an oiled 10 by 13 baking dish. brush butter over coated chicken pieces. bake at 375 degrees For 20-40 minutes until juices run clear. Do not cook until dry. 2501 Olive oil 0.50c 2501 Parsley; chopped fine 1.00bn Soften yeast in 1/2 cup warm water for 10 minutes. Using a large food processor, electric mixer or wooden spoon, beat yeast mixture, dry milk powder, sugar, oil, salt and eggs until smooth. Add 1 1/3 cups warm water and 2 cups of the flour; beat until smooth. Add remaining flour, a little at a time, beating well after each addition. Stop adding flour when a stiff dough is formed. Without a heavy-duty mixer or food processor, you will need to work in the last of the flour with your hands. With dough hook or by hand on a lightly floured surface, knead until dough is smooth and elastic. Place in a greased bowl and turn to grease top. Cover and let rise until double in bulk, about 2 1/2 hours. Punch dough down and fold over edges, pressing until air bubbles are pushed out. Divide dough into 4 pieced. form each piece into a loaf or ball. Place in greased 8x4 inch loaf pans or 8-inch round cake pans. Cover and allow to rise until double in size, about 1 hour. Bake in a preheated 350 oven for 40 minutes or until nicely browned and done. Remove from pans and cool on wire racks. Freeze extra loaves for futureuse. 0.00 2501 White rice, uncooked 1.00c 2502 Shortening 3.00tb 2502 Rice Grease and flour a tube pan. Measure dry ingredients and sift into large bowl. Make a well in center and add eggs, oil, vanilla, and bananas, blend. Add crushed pineapple with pineapple juice and nuts, blend. Pour into tube pan. Bake at 350 degrees for 1 hour and 20 minutes. Cool in pan at least 2 hours before removing. 2502 14 oz can whole tomatoes 1.00 2502 Medium clove garlic, "Core and peel eight apples, put in a dish, fill the places from which the cores have been taken with sugar and a little grated nutmeg; cover and bake. Beat the egg yolks of four eggs light, add two teacupfuls of flour, with three even teaspoonfuls of baking powder sifted with it, one pint of milk with a teaspoonful of salt; then add the whites of the eggs well beaten, pour over the apples and bake one hour in a moderate oven. Serve with sauce. " Contrast that recipe with this one from Vermont. The Apples Sour Sauce (recipe follows) Preheat oven to 350 degrees F. Butter a deep 2-quart casserole. Turn the apples into the buttered dish. Mix the sugar with the cinnamon, and sprinkle over the apples. In a mixing bowl, mix the flour with the baking soda, cream of tartar, and salt. Cut in the lard, until blended into the flour. Add the milk to make a soft dough. Turn out onto a lightly floured board and knead 2 or 3 strokes. Pat to a 1-inch thickness, and fit over the apples. Bake 40 minutes, until the apples are done and the biscuit topping is golden. Serve with Sour Sauce. Sour Sauce Makes about 1 Cup 1/2 cup sugar 1 T all-purpose flour 3/4 cup water 2 T butter 3 T white vinegar In a saucepan, combine the sugar, flour, water, and butter. Cook over medium high heat, stirring constantly, until mixture comes to a boil and thickens. Add vinegar to taste. 2503 Cold water 2.50c The word birria means something deformed or grotesque, and it is used col- loquially in the northwest to mean a mess or failure. This certainly looks a mess when it is cooked, but it is a very savory one. It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chilies and cooked in a pit barbecue. One day ahead: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal (or griddle) and toast the chilies lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chilies to soak in hot water for abt. 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: Preheat the oven to 350F. Put the water in the bottom of a large Dutch over or casserole with a tightly fitting lid and place the meat on a rack so the it is just about the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almot falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left-if not, make it up with up to 2 cups of water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. pour 1/2 cup of sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. Makes 8 to 10 servings. From the Cuisines of Mexico by Diana Kennedy times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill w It is a really rustic dish. Usually a whole goat or lamb, although in some places just the offal, is seasoned with a paste of ground spices and chiles and cooked in a pit barbecue. As you wander around Guadalajara at night, you can see that tacos of birria head the list of antojitos on the street-side stands and always appear prominently on the Sunday menus of the smaller regional restaurants. Here is a family version of birria, with the variety of chiles used in Zacatecas, rather than the plain chilacate or ancho used in Jalisco. One day ahead: 2 lamb shanks A veal breast A lamb breast 3 pounds loin of pork 2 tbs salt 6 chiles anchos 3 chiles guajillos 10 chiles cascabel 18 peppercorns 4 whole cloves 1/4 tsp oregano Scant 1/4 tsp cumin seeds 1/4 cup vinegar 2 tsp salt 6 cloves garlic, peeled 1/2 small onion Directions: There will be approximately 6 to 7 pounds of meat. Slash the meats in several places down to the bone and rub the salt well into it. Meanwhile, prepare the chili paste. Heat the comal and toast the chiles lightly, turning them from time to time so that they will not burn. Remove the veins and seeds. Put the chiles to soak in hot water for about 20 minutes, then transfer with a slotted spoon to the blender jar, add the rest of the ingredients, and blend to a smooth sauce. Cover the meat thickly with the paste and set it aside to season for about 18 hours. On serving day: 1 1/2 cups water The meat Flour and water paste 2 pounds tomatoes, broiled 1 cup onion, finely chopped 1/2 tsp oregano Preheat the oven to 350 degrees. Put the water into the bottom of a large Dutch oven or casserole with a tightly fitting lid and place the meat on a rack so that it is just above the water. Seal the lid with a paste of flour and water and cook for about 3 1/2 to 4 hours, by which time the meat should be almost falling off the bones. Strain off the juices from the bottom of the pan, cool, and skim off the fat. There should be about 2 cups of juices left- if not, make it up to 2 cups with water. Blend the tomatoes to a smooth sauce. Put the sauce and the skimmed juices from the meat into a saucepan and bring to a boil. Serve each portion of mixed meats in a deep bowl. Pour 1/2 cup sauce over the meat and sprinkle with the chopped onion and oregano. Eat with tortillas. 1604 Tomatoes, chopped 2.00c f 21604 Salt 0.00 Wash rice and put in a small saucepan with all above ingredients. Bring it to a boil on high heat, then cover and simmer gently until all the water is absorbed. The grains should be tender but firm. Set aside uncovered. 0.00 i 21605 Spaghetti 0.75lb a 21605 Extra virgin olive oil 1.00ea In France, dessert is often constructed from towers of flaky puff pastry, and in the Middle East, paper-thin phyllo dough is either left crispy or made soggy with syrup. But the U. has biscuits to call its own. Biscuits--moist, tender and rich--are used as an alternative to a yeast-leavened bread. Biscuits are closer in technique to making pie crust than to making bread. The steps follow the same order: Cut the shortening into the flour mixture, add some liquid and roll it out. Once you've mastered the technique, you can not only delight in the aroma of biscuits browning for breakfast, you can also bake scones for a proper English tea. (The difference is there are eggs in scones and not in biscuits). Biscuits are similar to real shortcakes, rather than the hockey pucks made from cellulose sponges found next to the red glop in the produce department. And you can crown fresh fruit with a biscuit dough topping and call it a cobbler. Start by sifting the dry ingredients ~-flour, baking powder or soda, salt, sugar and so forth. Then cut in the butter or shortening until the mixture resembles a fine meal, like breadcrumbs. While a wire-blade pastry blender is useful, you can use two knives, pulse a food processor fitted with the steel blade on and off a few times, or use your fingertips. The third step is adding the liquid. The trick is to accomplish this quickly, so that the ingredients are just blended enough to hold together. It's tempting to do more, but that's what makes biscuits or their first cousins tough. Once liquid is added to flour the gluten formation begins, and any agitation intensifies this process. Turn the dough out onto a well-floured surface, such as a counter or a pastry board, and use the same restraint that went into adding the liquid. Don't knead it more than 10 times, just enough to give it a push in the oven, but not enough to make it chewy. Now either roll or pat the dough into the proper thickness. The dough should be less than 1 in thick. Cut it into desired shapes. No fancy cutters? Use juice cans (a 2 in diameter) or an upside down glass. d 21607 Potato 1.00md e 21607 Fresh peas 0.25c f 21607 Bell Pepper, green or red 0.50 g 21608 Sift all dry ingredients. Cut shortening into flour till mixture ressembles coarse cornmeal. Store, well covered, in cool, dry place. Makes: 13 cups Use for pancakes, waffles, biscuits or anything that you would use packaged biscuit mix. 21608 Salt 5.00tb c 21608 Fine grind black pepper 2.00tb d Sift flour, measure, sift with salt, sugar, and baking-powder. Cut in shortening and 1 tablespoon butter with 2 spatulas. Add milk. Mix lightly. Turn onto lightly floured board. Knead gently. Pat in sheet 1/4 inch thick. Cut with floured cutter. Spread 1/2 the biscuits with butter. Place an unbuttered biscuit over a buttered biscuit. Place on baking sheet. Bake in hot oven (450 F) 15 minutes. Cool. Place crushed sweetened berries between two biscuits. Cover liberally with berries. Serve with or without whipped cream. 6 servings. 50c h 18324 Salt 0.75t i 18325 Olive oil 2.00tb a 18325 Chorizo 1.00lb b Heat oven to 375 degrees. Grease 12X8-inch (2-qt) baking dish. In large skillet, brown ground beef and onion; drain. Stir in water, pepper, tomato sauce and tomato paste; simmer for 15 minutes, stirring occasionally. Remove from heat; stir in vegetables and 1 1/2 cups of the cheese. Spoon mixture into greased baking dish. Seperate dough into 10 biscuits. Separate each biscuit into 2 layers. Place biscuits near oter edge of hot meat mixture, overlapping slightly. Sprinkle remaining cheese in center and around edge. Gently brush biscuits with margarine, sprinkle with oregano. Bake for 22-27 minutes or until biscuits are golden brown. 18325 Garlic clove; minced 2.00 h 18325 Bay leaf 1.00 i 18325 Thyme, fresh 0.75ts Melt butter; stir in flour and 1 c of the nuts. Continue stirring until a thick paste is formed, with no flour lumps. Press into bottom of a 13x10 baking pan and bake 15 min at 375F. Cool. Prepare first layer of filling by combining cream cheese, sugar, and 1 c whipped topping. Beat with electric mixer at med speed for 2-3 min. Spoon into cooled crust, then smooth with spatula. Combine pudding and milk in the mixing bowl used for the first filling. Beat well, then pour over the cream cheese layer. As soon as the chocolate layer firms up a bit, spoon on more whipped topping, smoothing and adding until there is an additional 1/2" layer above the chocolate. Sprinkle with remaining pecans and chill for at least 3 hours. From the Pipe Dream Restaurant, Willington, CT 18325 Spinach leaf, large 12.00 q 18326 Mushrooms, sliced 0.50lb Combine ingredients in order listed ( going across and down) mix well. Pour into greased 9 x 13-inch pan. Bake in preheated 300-degree oven for 30 minutes or until done. cool. Top with whipping cream, if desired. Yield: 15 servings. c 18326 Sweet wine or sherry 2.00tb d 18326 Onion, chopped 1.00sm Heat oven to 400 degrees. Grease bottoms only of 12 medium muffin cups or line with paper baking cups. Beat eggs slightly in medium bowl; stir in remaining ingredients except blueberries just until moistened. Fold blueberries into batter. Divide batter evenly among cups. Bake 15-18 minutes or until golden brown. 8326 Long grain rice 1.50c h 18326 Breen bell pepper, diced 1 Combine sausage, bisquick and grated cheese and mix very well. Form into 1 to 2 inch size balls. Place on ungreased baking sheet and bake at 300 degrees for 25 to 30 minutes or until lightly browned. May be made ahead and frozen. dry 2.00c 3306 Garlic cloves; minced 2.00 3306 Oregano;dried In wok or large skillet with cover, heat olive oil over high heat until nearly smoking. Stir fry garlic, shallots and chicken. Remove to a bowl. Add leeks to wok and stir fry 3 minutes. Remove to chicken bowl. Add potatoes, carrots, lemon peel and tarragon and stir fry 5 minutes. Return chicken and leeks to wok. Add 1/2 cup water, stir quickly, cover tightly and steam 5 minutes. Add more water if necessary. Remove from heat, add cheese and, if desired, peas. Stir and serve. Serve with a green salad and light sourdough French bread or crusty rolls. 3306 tomatoes as needed 0.00 3306 TZAZIKI --------- 0.00--------- 3306 Yogurt;pain 2.00c 33 DIRECTIONS: For Truffles: In double boiler, melt broken chocolate, stirring constantly. (Or microwave 2 1/2 to 3 minutes on medium. ) Remove chocolate from heat; blend in butter. Stir in cream, then liqueur. Combine with chopped nuts or candied fruit if desired. Chill 10-15 minutes, stirring frequently until thick enough to hold a shape. Drop by heaping teaspoon or #70 scoop onto foil lined baking pan. Shape round, if desires. Cover and freeze 20-30 minutes to set truffles firm for dipping with chocolate. For a variety of truffles, repeat the recipes using liqueurs such as Grand Marnier, Amaretto, Kahlua, Creme de Menthe. For Coating: Melt chocolate as directed in basic truffle recipe. Remove from heat and stir in oil. Cool chocolate to 85-90-F for dipping. Dip cold, firm truffle into melted chocolate, holding with a fork and spooning with several coats of chocolate. Place each onto foil lined baking pan. Decorate top with nuts, candied fruit, etc. Chill at least 2 hours to set chocolate. Roll in Ghirardelli Ground Chocolate, if desired. Place into tight container and store in cool, dry place to age for several days. Coats 12 truffles. Onion, diced 0.75c 3307 Rice for 4 people 0.00 3308 Meaty Spareribs 5.00lb Cream fat and sugar until quite creamy. Add egg and beat until very fluffy. Sift together flour, baking powder and salt; add to creamed mixture. Stir in wine and anise seed. Roll dough to 1/4" thick and cut in plain squares or fancy shapes. Combine topping ingredients and sprinkle on top of each cookie. Bake in a preheated 350 oven for 15-20 minutes or until light brown. Freezes well. 3308 Onions, sliced 2.00x Spread marshmallow creme or scatter marshmallows over bottom of prepared crust; set aside. In blender, sprinkle unflavored gelatin over cold milk; let stand 2 minutes. Add hot milk; process at low speed until gelatin is completely dissolved, about 2 minutes. Add cream cheese, sugar, cocoa powder and vanila; process at high speed until blended. Gently pour into prepared crust and chill until firm, about 2 hours. 3309 Sauerkraut; canned (2 cans) 32.00oz Caramelize 1/2 cup sugar. Scald 1 cup milk. Add to caramelized sugar. Stir until sugar is dissolved. Add 1/4 cup sugar to egg yolk. Combine with scalded milk. Cook over hot water until mixture coats a spoon. Remove from fire. Cool. Add 1 cup cold milk, flavorings, salt, cream and coloring. Partially freeze. Add raisins which have been steamed and chilled. Continue freezing until firm. 10 servings. Sue Martin, Palo Alto, CA. stern Meatball Soup Black part: Combine sugar, sirup, cocoa, and cream. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add butter and flavoring. Beat until creamy. Pour into well-buttered pan. White part: 3 cups sugar 1 1/2 Tbsp white corn sirup 1 1/2 cups cream 1 Tbsp vanilla 2 Tbsp butter or butter substitute Combine and cook as for black part. When cool, beat until creamy, then pour over black part. Nuts may be added if desired. The two portions will not run together but will cut out together. Cut in small squares. Mary Sanborn, Cherokee, IA. Spanish Rice Spanish Rice #2 Spanish Rice (from Guatemala) Spanish Rice 2 Spanish Rice With Beef Spanish Saffron Chicken " Our black bean soup is a Silver Palate staple. In this recipe we've dressed it up with lots of hot and garlicky sausages, sweet red peppers, a bit of brown sugar, and unusual spices. This makes a meal when served with a crisp, tart green salad. " Sour cream 1. Soak the black beans in water to cover overnight. Heat 1 cup of the oil in a large heavy stock pot over low heat. Add the onions and garlic and saute until the onions are limp, about 10 minutes. Drain and rinse the beans and add to the stock pot. Add the ham bone and 6 quarts of the water. Stir in the cumin, oregano, bay leaves, salt, pepper, cayenne, and 3 tablespoons of the parsely. Heat to boiling. Reduce heat to medium and cook uncovered at a slow rolling boil for 2 hours, skimming foam from the top and stirring occasionally to prevent sticking. Place the garlic sausage in a medium-size saucepan and add the remaining 2 quarts water. Heat to boiling. Reduce heat to low and simmer for 40 minutes. Drain. Remove casings and cut into 1/2-inch slices. Heat the remaining 1/4 cup oil in a large heavy skillet over medium heat. Add the Italian sausages and saute until browned. Remove the sausages with a slotted spoon. In the same skillet, saute the bratwurst until browned. Remove with a slotted spoon. After 2 hours of cooking, process 2 cups of the beans in a food processor fitted with a steel blade until smooth and return to the pot. Continue to cook for 30 minutes. Add all the sausages and the red peppers and cook for another 30 minutes. Remove the ham bone from the soup, shred the meat and return to the pot. Stir in the sherry, sugar, and lemon juice. Cook over medium heat until the beans are very soft and the soup is thick, 30 to 45 minutes. Stir in the remaining 5 tablespoons chopped parsley. Taste and adjust seasonings. Ladle the soup into soup bowls and dollop each serving with sour cream. Special Thai Chicken With Chillies (mild) Cook the dry beans*. Rinse and drain the cooked or canned beans and set aside. In a 4 1/2-quart Dutch oven, cook the onion, garlic, peppers, chili powder and cumin in hot oil, until tender, stirring occasionally. Stir in the drained beans, the UNDRAINED tomatoes, lemon, oregano, salt (omit if using the canned beans), and pepper sauce, if desired. Bring to boiling, reduce the heat, and simmer, uncovered, about 15 minutes or until thick. Remove the lemon. In a blender container or food processor bowl, place one third of the mixture, cover, and blend until smooth. Repeat with the remaining beans. Return to the pan and heat through. In the meantime, wrap the tortillas in foil and warm in a 350 Degree F. oven for about 10 minutes. Place about 1/2 Cup of the bean mixture onto each tortilla. and fold the edges over to form a packet. Serve with salsa and guacamole If desired, top with chopped tomato and snipped cilantro. * TO COOK THE DRY BEANS: To cook the dry beans in a 4 1/2-quart Dutch oven, combine the beans and enough water to cover. Bring to boiling then reduce the heat and simmer, uncovered, for 2 minutes. Remove from the heat, cover, and let stand for 1 hour. (Or without cooking, soak the beans overnight. ) Drain the beans and rinse. In the same Dutch oven combine the beans and 5 cups of water or vegetable broth. Bring to boiling, reduce the heat, cover and simmer for 1 to 1 1/2 hours or until tender. 18329 Shortening, melted 3.00tb Place Beans in large pot and cover with cold water. Bring to a boil. Remove from heat and let stand 2 hours. Drain Beans and return to pot. Add enough cold water to cover by two inches. Cover and bring to a boil. Reduce heat and simmer until Beans are tender but not mushy, about 2 hours. Add water as necessary. Drain Beans, reserving 3 cups liquid. Return Beans to pot along with 1 cup of the cooking liquid. Meanwhile, preheat the oven to 325 degrees. Place Cumin and Oregano in small baking pan. Roast until fragrant, shaking occasionally, about 10 minutes. Heat oil in heavy skillet. Add onions, green pepper and garlic. Stir over medium high heat for 3 minutes. Add Cumin and Oregano mixture, Paprika, cayenne, and Salt. Cook until onions are soft, about 10 minutes. Mix in Tomatoes and jalapenos. Bring to a boil. Gently stir into the Beans. If necessary, thin with reserved liquid. Char and peel the red bell pepper. Dice into 1/4 pieces. Place 1 oz goat cheese in ea ch bowl. Top with chili. Garnish with sour cream and diced red bell pepper. Pass warm tortillas separately. Bill Pfeiffer's 1980 World Champ. Chili 0.50c i 18331 Soup stock, chicken 0.50c a 18331 Sugar 0.50ts b 18331 Soy sauce Bring 1 cup water to a boil in a small saucepan. Add quinoa, cover and simmer 15 minutes. Place black bean flakes in a medium-sized bowl. Stir in boiling water. Cover and let stand 5 minutes. Combine 1/2 cup cooked quinoa with black beans, chili powder, cumin, cilantro, green onions, red bell pepper, bread crumbs and salt. Mix well. Lightly flour hands and divide mixture into six equal balls. Flatten each ball into a 1/4-inch-thick cake. Heat oil in a nonstick skillet. Cook each bean cake about 2 minutes each side. Serve topped with lettuce, cheese, nonfat sour cream, salsa and other garnishes, as desired. Calories per serving: 168 Grams of fat: 3 Percent fat calories: 16 Cholesterol: 0 mg Grams of fiber: 5. 2 18332 Salt 1.00ts d 18332 Baking powder 4.00ts e 18332 Drain beans. Place in a large pot & add 8 c water. Bring to a boil. Add peppers, ginger, bay leaf & 1/2 c cilantro. Cover & simmer for 1 1/2 to 2 hours. Remove from heat & discard bay leaf. Place cumin seeds in a pot & toast. When seeds darken, add chili powder, oregano, tomatoes. Stir well & bring mixture to a boil. Reduce heat & simmer for 30 minutes. In another bowl, combine bulgur with boiling water, cover & let sit for 10 minutes. When beans are cooked, remove 1 c & puree it with some cooking liquid. Combine puree with remaining beans. Stir in tomato mixture & bulgur. Season & simer for 10 minutes. Place mustard seeds in a pot over medium heat, cover & cook till seeds start to pop. Add fennel seeds & cover. Cook till popping stops & fennel darkens. Pour over chili. Add remaining cilantro & drizzle with olive oil. 0000008519 0000008519 0000008519 0000008520 0000008520 0000008520 0000008520 0000008520 0000008520 IN A LARGE MIXING BOWL comine tomatoes, juice, ham, beans, cucumber or squash, chopped pepper, green onion, and dressing. Cover and chill for 2 to 24 hours. If desired, serve with bottled hot pepper sauce. Makes 4 main-dish servings. Nutrition facts per serving: 201 cal. , 6 g total fat (1 g sat. fat), 11 mg chol. , 1,247 mg sodium, 25 g carbo. , 8 g fiber, 17 g pro. Daily Value: 17% vit. A, 82% vit. C, 8% calcium, 19% iron. 0008522 0000008522 0000008471 Rinse and drain the beans thoroughly. Place them in a large saucepan or soup kettle, and add all the remaining ingredients. Bring to a boil, then reduce the heat and simmer, uncovered, for 1-1/2 hours. Remove and discard the ham hock and bay leaf. Using a slotted spoon, transfer the bean mixture, in batches, to the bowl of a food processor. Process, adding cooking liquid as necessary to form a smooth, thick paste. You will use a total of about 1 cup liquid. Transfer the pesto to a bowl and stir in the salt and pepper, if needed. Refrigerate, covered, until ready to use. This will keep in the refrigerator for 2 to 3 days. Makes 3 cups. Author's note: These beans make a hot and spicy spread. Also use them in place of the red bean paste in the Three Layer Mexican Dip, or serve them in fajitas or on nachos. Black Bean Pesto can also be heated through and served as a side dish, garnished with sour cream and cilantro. 0008527 0000008527 0000008471 Mash beans. Stir in tomato, cilantro & olives. Spread evenly onto 4 tortillas. Sprinkle with cheese, spinach & salsa. Top with remaining tortillas. Preheat oven to 350F. Bake tortillas on ungreased cookie sheet for 12 minutes. Cut into wedges & serve. 0000008529 0000008529 0000008529 0000008529 0000008529 0000008529 0000008529 0000008529 0000008530 0000008530 0000008530 0000008530 0000008530 The cumin gives this black bean soup a distinctive and, my tasters said, appealing flavor. Preparation tip: For peak flavor, I use whole toasted cumin seed crushed in a mortar with a pestle. You may also use ground cumin. This soup freezes well (before the garnish is added). This soup could also be used as the main dish of a light meal, perhaps topped with a generous dollop of plain low-fat yogurt. To soak the beans, place the washed beans in a bowl, cover them with cold water, and let them soak overnight or for at least 8 hours. _Or_ place the washed beans in a saucepan, add 4 cups water, bring the beans to a boil, boil them for 2 minutes, turn off the heat, and let the beans stand for 1 hour. Drain the soaked beans, add the broth, bring the beans to a boil, reduce the heat to low, and simmer the beans, partially covering the pan, for 2 to 3 hours or until the beans are thoroughly cooked. In a heavy skillet, heat the oil, add the onion and garlic, and cook them, stirring, over a low heat, until they are transparent. Add the celery and carrots and cook the mixture, stirring, for a few minutes longer. Add the vegetables to the beans. Season soup with cumin, pepper, and salt, if desired, and simmer the soup for another 30 minutes. Puree the soup in a blender, food processor, or food mill. Serve the soup hot, garnished with chopped egg and minced scallions. 0000008537 0000008537 0000008537 0000008537 0000008471 Serves 8 Sour cream for garnish Cover the beans with water and soak them overnight. Saute onion and garlic in bacon fat until soft. Combine all ingredients, except sour cream, in large pot and bring to a boil. Reduce heat and simmer for 2 to 3 hours or until beans are soft. Remove ham hock and shred meat. Divide soup in half, puree half of it and add back to the remaining soup. Add shredded meat and simmer for 15 minutes or until thickened to desired consistency. Remove from heat, stir, garnish with sour cream, and serve. 8534 Flour 18.00oz 8534 Baking Powder 2.00ts 8534 Sugar 9.00oz 8534 Vanill Soak dried beans. Boil until tender. Drain & mash. Stir sugar & soy sauce into the sock & mix with mashed beans. Cut tofu into small cubes. Heat oil & stir fry gren onions, garlic & chili for 30 seconds. Add black beans, tofu & mashed red beans. Cook gently for 5 minutes. Sprinkle with pepper & serve. 8534 Cinnamon 1.00ts 8534 In a large bowl combine well the raisins, the prunes, the currants, the cherries, and peels, the wine, and the rum and let the fruit macerate, covered, at room temperature for at least two weeks. In a heavy skillet combine 1 pound of the brown sugar and 1 cup water; bring the mixture to a boil over moderate heat, stirring and washing down any sugar crystals clinging to the side with a brush dipped in cold water until the sugar is dissolved, and boil the syrup, swirling the skillet occasionally, for 3 to 4 minutes, or until it is reduced to 1-3/4 cups. Let the burnt sugar syrup cool and reserve it. Into a bowl sift together the flour, the baking powder, the nutmeg, and the cinnamon. In the large bowl of an electric mixer cream together the remaining 1 pound brown sugar and the butter until the mixture is light and fluffy and beat in the eggs, one at a time, beating well after each addition. Beat in the vanilla, the flour mixture, and 1-1/3 cups of the reserved burnt sugar syrup, reserving the remaining sugar syrup for another use. In another large bowl combine well the flour mixture and the fruit mixture and divide the batter between two buttered and floured 10" springform pans. Bake the cakes in the middle of a preheated 350 F oven for 1 hour and 50 minutes to 2 hours, or until the cakes are set and a tester inserted in the centers comes out with some crumbs adhering to it. (The centers of the cakes will be quite moist. ) Let the cakes cool in the pans on a rack, remove the sides and the bottoms of the pans, and wrap the cakes in foil or wax paper. Let the cakes stand at room temperature for 1 week. ~ Roll out half the almond paste between sheets of plastic wrap to form a 10" round and remove the top sheet of plastic wrap. Fit the almond paste layer over one cake, trimming the edge if necessary, and remove the other sheet of plastic wrap. Roll out and fit the remaining almond paste onto the remaining cake in the same manner. ~ ~ Make the icing: In a bowl with an electric mixer beat 4 cups of the confectioners' sugar, the egg whites, and the lemon juice for 4 to 6 minutes, or until the mixture holds soft peaks. Beat in the remaining three cups confectioners' sugar and beat the icing until it holds stiff peaks. ~ Transfer 2 cups of the icing to a pastry bag fitted with a decorative tip, spread the remaining icing on the tops and sides of the cakes with a long metal spatula, and pipe the icing in the pastry bag decoratively onto the cakes. Arrange the drag#es on the cakes. Makes two black cakes. Entree 29325 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18323 Spanish Pickles Pickles 1941 29326 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. This dip will give any food a much richer taste, and add spiciness. ~------------------------------------------------------------------------- Heat a small pan with the oil and deep-fry the dried peppers, shallots and garlic until dark brown. Place the fried ingredients with all the others in a blender, and process until a smooth mixture forms. Pour the entire mixture into a medium skillet and fry on medium heat for 5 minutes. Remove, cool, and place in a jar with a tight fitting lid and use as needed. It will keep indefinitely. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. .00 sou 18326 Spanish Style Rice Side Dish Rice 29331 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18327 Spanish White Bean Soup Pork Beans Boil first 3 ingredients until thick; set aside to cool. Mix together remaining ingredients. Add cooled chocolate; beat with electric mixer 2 minutes on medium speed. Bake in 9 x 13" pan 25 minutes @ 350 degrees. le Dressing Casserole Pork 29334 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18329 Spe Combine ingredients in double boiler on low heat. Beat with electric mixer 4 minutes. Spread on cool cake. 29336 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 18330 Special Deli Burgers Hamburger 29337 4 -1 -1 -1.00 -1. Heat oven to 400F. Use the pastry to line 6 tart tins 2-inches deep by 2 inches diameter. Mix the currants with the honey & cicely. Fill the pastry with the currants. Cover each tart individually with foil & place on a baking sheet. Bake for 25 minutes. Let them cool completely. If you wish, whip up some cream & pipe it onto the tarts. Decorate with glace cherries or angelica. Gail Duff, "A Book of Herbs & Spices" Holidays 29 Black Forest Cheese Cupcakes Heat oven to 325 degrees. Line muffin pans with foil-laminated baking cups. Place vanilla wafer on bottom of each. In large mixer bowl, beat cream cheese until smooth. Add sugar, cocoa, and flour; blend well. Add eggs; beat well. Stir in sour cream and almond extract. Fill each prepared cup almost full with mixture. Bake 20-25 minutes or until set. Remove from oven; cool 5 to 10 minutes. Spread heaping teaspoon of cocoa sour cream on each cup. Cool completely in pans; refrigerate. Garnish with dollop of cherry pie filling just before serving. Refrigerate leftovers. Makes 18-24 cupcakes Cocoa Sour cream Topping 1 c sour cream 1/4 c sugar 2 Tbsp cocoa Stir together ingredients in small bowl until sugar is dissolved. Blend Mix Spices 29343 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 * There should be 4 squares of chocolate and it should be melted. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ CAKE: Beat eggs, sugar, and vanilla together until thick and fluffy, about 10 minutes. Alternately fold chocolate and flour into the egg mixture, ending with flour. Pour the batter into 3 8-inch cake pans that have been well greased and floured. Bake in a preheated 350 degree F. oven for 10 to 15 minutes or until a cake tester inserted in the center comes out clean. Cool cakes in pans for 5 minutes; turn out on racks to cool completely. SYRUP: Make syrup by mixing together sugar and water and boiling for 5 minutes. When syrup has cooled, stir in kirsch. Prick the cake layers and pour syrup over all 3 layers. FILLING: To make the butter-cream filling, beat together sugar and butter until well blended. Add egg yolk; beat until light and fluffy, about 3 to 5 minutes. Fold in Kirsch. CAKE ASSEMBLY: To assemble cake, place 1 layer on a cake plate. Spread with butter cream filling. Using 3/4 cup of the cherries, which have been patted dry, drop cherries evenly over cream. Place second layer on cake. Repeat. Place third layer on top. Fold 2 T confectioners' sugar into the whipped cream. Cover the sides and top of the cake with whipped cream. Decorate top of cake with remaining 1/2 cup cherries. To make chocolate curls from chocolate bar, shave (at room temperature) with a vegetable peeler. Refrigerate curls until ready to use. Press chocolate curls on sides of cake and sprinkle a few on the top. Chill until serving time. e 19866 Lemon juice 1.00tb f 19866 Double concentrate tomato 1.00tb g 19866 - paste 0.00 h 19866 PREHEAT THE OVEN TO 350F and set a rack in the middle level. For the batter, cut the chocolate finely and place in a small bowl over hot water to melt, stirring occasionally. Beat the butter with half the sugar until soft and light, beat in the chocolate, then the yolks, one at a time. Beat in the kirsch. Combine the almonds and crumbs and stir in. Fold in the cherries. Beat the egg whites until they hold a very soft peak and beat in the remaining sugar in a slow stream. Beat the whites until they hold a firm peak. Stir 1/4 of the whites into the batter, then fold in the rest with a rubber spatula. Pour the batter into a buttered and floured 2-quart gratin dish or other baking dish. Bake the pudding about 30 minutes, or until it is well puffed. Serve the pudding immediately, or allow it to cool slightly and serve it warm or at room temperature. o 19866 Cooked pasta-medium strands 0.00 p Heat oven to 350 Brush sides and bottom of four 9" round layer pans with butter. Bake only two layers at a time. Measure into a large mixer bowl all ingredients except eggs. Beat at low speed to blend; beat 2 minutes at medium speed, scraping bowl frequently. Add eggs; beat 2 minutes more. Pour 1/4 of batter into each pan; layers will be thin. Bake 15-18 minutes or until done. Cool slightly and remove from pan; cool thoroughly on greased waxed paper to prevent sticking. Alternate layers with chocolate filling and cream filling, ending with chocolate filling on top. Do not frost sides of torte. e 19867 Cranberry juice;unsweetened 1.50c f 19867 Lemon juice 0.25c g 19868 Apples;firm 6.00md Combine all ingredients in a saucepan and simmer 25 mins. Strain or puree in a blender or food processor. Refrigerate between uses. Coarsley crushed red pepper 1.00tb f 21608 Finely minced garlic 2.00tb g 21608 Cumin seed 1.00ts h Preheat oven to 350. Butter 9 x 13' pan; set aside. Use metal blade to mix the first 6 ingredients until combined, about 5 seconds. In a 4 cup liquid measure, stir together the remaining ingredients. With the machine running, slowly pour liquid in a steady stream through the small feed tube. Let blend until smooth, about 5 seconds. Scrape down work bowl and mix 5 seconds more. Pour into prepared pan and bake for 40 to 45 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and let cool on wire rack. Frost with Dark Chocolate Frosting. Break chocolate into 1" chunks. Use metal blade to chop fine. Bring water and butter just to boil; remove from heat; add vanilla. With machine running, pour liquid in slow stream through tube. Scrape; add sugar. Blend. ltpeter 1.00ts o 21608 Feet medium hog casings 6.00 In a large frying pan over medium heat, heat the olive oil. Add the chicken, sprinkle lightly with S&P, and cook for 5 min on each side. Remove from pan. In the same pan, over medium heat, adding more oil if needed, Saute the onion, red pepper, jalapeno, and garlic for 5 minutes, until the onion is soft but no brown. Stir in cumin, tomato, lemon juice, and beans. Add the browned chicken, mixing with the vegetables, cover and simmer over medium-low heat for 20 minutes. remove cover and cook 10 minutes more, or until chicken is tender. Taste for seasoning. Serve with sauce spooned over individual servings of chicken and hot rice. e 21609 Peanut, corn, or other oil 1.00T f 21610 Sugar 0.50c a 21610 Ounces unsweetened chocolate 3.00ea In a saucepan over medium-high heat, melt the butter/bacon fat. Whisk in the flour. Saute the flour until lightly browned. Remove pan from the heat. Pour the milk into the pan in a steady stream, whisking constantly. Return pan to the heat. Whisk until the gravy thickens. Whisk in the cream, salt, and pepper. Keep warm until needed. g 0.25ts e 21610 Water Serves 6 Preheat oven to 350 F. Place the raspberries in a 1-1/2 quart oiled casserole with medium-high sides. Add the sugars and flour; toss. Dot with butter; sprinkle with lemon juice and nutmeg. Bake for 15 min. Meanwhile, make the dough. Place the first four ingredients in a medium-sized bowl. Cut in the chilled butter with a pastry blender. Combine milk and vanilla, and add to the flour mixture. Stir with a fork until a stiff ball forms, then turn out onto a well - floured pastry cloth or board and roll out approximately 1/4 -inch thick. Shape the dough to fit the dish you are using. Roll dough back onto the rolling pin, and unroll on to of warm fruit. Slash the middle of the dough, then sprinkle a bit of sugar and nutmeg on top. Continue baking for 30 to 40 min. , or until the juices bubble up through the slit and the crust is lightly golden. Serve warm, preferably with cream. 0 e 21611 Black pepper; Cream together, butter, sugar and brown sugar till fluffy. Add eggs one at a time, beating well after each addition. Combine orange juice, molasses, orange peel and vanilla. Sift together flour, baking powder, nutmeg, salt, cinnamon and cloves. Add to creamed mixture, alternately with orange juice mixture, mixing after each addition. Stir in black walnuts and raisins. Pour into lightly greased and floured 9 X 9 X 2 inch baking pan. Bake in moderate oven (350) for 40 to 45 minutes, till done. Cool. Frosting: Cream together 3 Tbsp. butter, gradually add 1 1/4 c. sifted confectioners' sugar, blending well. Beat in 2 Tbsp. otange juice and 1 tsp. vanilla. Gradually blend in an additional 1 1/4 c. sifted confectioners sugar. Add just enough orange juice to make the frosting of spreading consistency. 18340 Dried chick peas, soaked 6.00oz a 18340 Water Cream butter and sugar until light and fluffy. Beat in egg yolks all at once. Add vanilla. Sift dry ingredients together. Set aside 1 cup of the dry ingredients. Add the remaining flour mixture and the milk in small portions, alternately, mixing well with each addition, starting and ending with an addition of the dry ingredients. Mix together, the reserved flour and the nuts, and stir into the batter, mixing just until blended. Beat the egg whites until stiff, but not dry. Fold them into the batter. Bake in a 9 X 5 X 3" greased and floured loaf pan, or 3 quart mold at 350 degrees about 50 to 60 minutes, or until done. Frost with your favorite icing. g 18340 Cumin 1.00ts h 18340 Red or green bell peppers 2.00ea i 18340 -- d Boil molasses, sugar, salt, milk, water, and butter to hard ball stage (265 ~ 270 F). Add flavoring. Spread nuts over the bottom of a well-buttered pan. Pour taffy over nuts. Cool. Pull until stiff and creamy. Cut in 1-inch pieces. Isabel Tovill, Lancaster, OH. 0.50pt l 18340 Lemon juice to atste 0.00 m 183 In small nonstick skillet, heat sesame and peanut oil; add scallions and ginger. Cook, stirring frequently, 2 minutes. Remove from heat. Whisk in juice, vinegar, soy sauce, sugar and chili paste; set aside. In large bowl, combine corn, peppers, chicory and black-eyed peas. Add dressing; toss to mix well. Cover and refrigerate until ready to serve. Each serving provides: 1 FA, 1 P, 2 V, 1/2 B, 5 C. Per serving: 186 cal, 7 g pro, 5 g fat, 31 g car, 418 mg sod, 0 mg chol. In a small bowl, toss together berries, orange juice, orange peel and honey; set aside. In mini food processor or blender, combine ricotta cheese, liqueur and sugar; process until very smooth. To serve, divide berries with juice evenly among 4 dessert cups. Top each with 2 tablespoons ricotta cream. Each serving provides: 1/2 P, 1 1/2 FR, 20 C Per serving: 125 cal, 4 g pro, 3 g fat, 21 g car, 39 mg sod, 10 mg chol 0.50c g In a large bowl with an electric mixer, cream together the butter and sugar until the mixture is light and fluffy. Add the eggs and combine well. Into a bowl, sift together 3 cups of flour, allspice, cloves, cinnamon, and salt. In another bowl, combine the buttermilk and baking soda. Add the flour mixture to the butter mixture in batches alternating with the buttermilk mixture. Beat well after each addition. In a bowl, toss together the raisins, pecans, and 1 T flour. Stir the mixture into the batter with the jam, stirring until well combined. Line the bottoms of 2 buttered 9-inch cake pans with wax paper and butter the paper. Pour the batter into the pans and bake in the middle of a preheated 325 F oven oven for 40 minutes or until a tester comes out clean. Let the layers cool in the pans on a rack for 15 minutes, invert them onto the rack and let cool completely. In a saucepan, combine the brown sugar, evaporated milk and butter. Cook the mixture over medium low heat, stirring, until the sugar is dissolved. Continue to cook, undisturbed, washing down any sugar crystals that form on the side of the pan, with a brush dipped in cold water, until it registers 238 F on a candy thermometer. Transfer the mixture to a bowl, and beat until it is at a spreading consistency. If the icing gets too thick, dip the icing spatula in hot water. Transfer one layer, bottom up to a cake plate. Frost top with the icing and top it with the other layer, bottom side down. Frost the top and sides with the remaining icing. 6452 Lime juice 2.00tb 6452 Ginger; fresh grated 2.00ts 6452 Garlic cloves; minced 4.00 6452 Cumin; ground 1.00ts Pastry for 1 9 inch crust Chill pastry dough for 30 minutes; bring to room temperature; roll out on a floured boards; press over bottom and sides of a 7-1/2 inch tart pan or flan pan with a removable rim; prick bottom. Preheat oven to 325F. Bake for 25-30 minutes; cool; remove pan rim. Spread lemon cheese/curd evenly over pastry bottom; arrange berries neatly over top of lemon cheese/curd; refrigerate. Flan can be served cool or chilled. **NOTE** Raspberries can be substituted for blackberries. Makes 2-4 servings. 6452 Limes; cut for garnish 1.00 6453 Ghee 1.00tb 6453 Onions, sliced 2.00 6453 Clove garlic, crushed COMBINE ALL INGREDIENTS and let sit, covered, for 1 hour. Place in a pot, place over medium heat and cook until the mixture bubbles and thickens. Strain through a large strainer to remove the seeds. Follow manufacturer's directions for canning, or place in jars and store in the refrigerator. 6453 Cinnamon 1.00ts 6453 Cardamon Serve this with duck. COMBINE BERRIES, sugar and lemon juice in a pot. Cover and cook until bubbling, about 10 minutes. Remove from the heat, place in a food processor and blend. Pass through a strainer to remove the seeds. Chill before serving. Can be frozen for up to 1 year. Makes 1 Cup 6453 Chicken jointed 1.00 6453 Cur Combine ingredients adding eggs 1 at a time. Grease heavily and flour Bundt pan. Sprinkle 1/2 to 1 c. nuts in bottom. Batter will be thin. Pour over the nuts. Bake 50-60 min. at 325. GLAZE: 1 1/2 c. powdered sugar 1/2 c. blackberry wine Mix and bring to a boil. Leave cake in pan and pour 1/2 mixture over the cake. Let stand 30 min. Turn out and pour remainder of glaze over cake. After the cake completely cools, pour a little Blackberry Brandy over it----optional. 6 Calories per serving: 169 Number of Servings: 6 Fat grams per serving: 0 Approx. Cook Time: Cholesterol per serving: 0 Marks: *DIRECTIONS ++++* FIRST PREPARE: Spoon 1 1/2 c of the blackberries into six (6 oz. or 170 gm) wine glasses. They should each be half full. Push the remaining blackberries through a sieve to yield 8 tablespoons of puree. In a saucepan, bring the de-alcoholize white wine to a boil. Add the maple syrup, almond extract and vanilla. Stir in the cornstarch paste, bring to a boil and stir. In a medium saucepan, bring the water to a boil. Set a round copper bowl in the saucepan, giving a double-boiler effect and reduce the heat to a simmer. Now combine the egg substitute and castor sugar in the bowl and beat until the consistency is thick and creamy, like a frothy pudding. (Randall's note: the COPPER bowl is essential--the chemical action is the secret to getting the custard consistency!) Slowly whisk the syrup mixture into the sweetened egg substitute. Add 6 tablespoons of the blackberry puree and beat well over heat to combine. Pour the custard over the blackberries in the wine glasses. Top with the remaining blackberry puree and serve hot. (Whole wheat cookies are entirely optional!) Rings Spiced Apple Rings-1 Spiced Bake Sweet Potatoes Spiced Basmati Rice NOTE: Recipe calls for 16 (3-ounce) skinless boned chicken breasts, about 1/2 to 3/4 inch thick, or 8 (10-ounce) bone-in leg-thigh pieces, or a combination of these. Skin the leg-thigh pieces, then bone each piece along the length of the two bones, leaving meat in one piece. Trim off excess fat. Pound each breast or leg-thigh fillet to 1/2 inch thick. Let the chicken come to room temperature before blackening. Thoroughly combine the seasoning mix ingredients in a small bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (the time will vary according to the intensity of the heat source. ) Heat the serving plates in a 250F oven. Just before cooking each piece of chicken, dip it in the melted butter so that both sides are well coated, then sprinkle each fillet evenly with the seasoning mix, using about a rounded 1/2 teaspoon on each, and patting it in with your hands. (If you lay the fillet on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the meat. Wipe the surface clean after seasoning each fillet. Use any remaining seasoning mix in another recipe. ) Immediately place the fillet skinned side down in the hot skillet, making sure all meat folds are opened up and the meat is lying flat. Pour about 1 teaspoon butter on the top of the fillet (be careful, as the butter may flame up). If you cook more that 1 fillet at a time, place each fillet in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes. (The time will vary according to the thickness of the fillets and the heat of the skillet or fire; watch the meat and you'll see a white line coming up the side as it cooks. ) Turn the fillets over and pour about 1 teaspoon more melted butter on top of each. Cook just until meat is cooked through, about 2 minutes more. Serve the chicken fillets crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chicken fillets. To serve, place 2 breast fillets or 1 leg-thigh fillet on each heated serving plate. If you use a large serving platter, do not stack the fillets. Paul Prudhomme warns, "Blackening should be done either outdoors or in a commercial kitchen. The process creates an incredible amount of smoke that will set off your own and your neighbors' smoke alarms. People with really well-installed commercial hood vents at home have gotten away with blackening in their own kitchens. They are privileged! Don't push your luck. 2.00ts 3309 Beef bouillon cubes 6.00 3309 Caraway seeds 0.50ts NOTE: The 3/4 pound (3 sticks) unsalted butter, must be kept melted and warm in the skillet. Let the chops come to room remperature before blackening. Combine the seasoning mix ingredients thoroughly in a medium-size bowl. Heat a large cast-iron skillet over very high heat until it is extremely hot and just short of the point at which you see white ash or a white spot forming in the skillet bottom, about 8 minutes. (The time will vary according to the intensity of the heat source. ) Heat the serving plates in a 250F oven. Just before cooking each chop, dip it in the melted butter so that both sides are well coated, then sprinkle each side generously and evenly with the seasoning mix (use between 1/4 and 1/2 teaspoon on each side), patting it in with your hands. (If you lay the chop on a plate or other surface to season it, be sure the surface is warm so the butter won't congeal and stick to the surface instead of to the chop. Wipe the surface clean after seasoning each chop. Use any remnaining seasoning mix in another recipe. ) Immediately place the chop in the hot skillet. If the chop is very lean, pour about 1 teaspoon butter on top. (Be careful, as the butter may flame up. ) If you cook more than 1 chop at a time, place each chop in the skillet before buttering and seasoning another one. Cook uncovered over the same high heat until the underside forms a crust, about 2 minutes (the time will vary according to the thickness of the chops and the heat of the skillet or fire). Turn the chops over and pour about 1 teaspoon more butter on top of each, if needed. Cook just until meat is done, about 2 minutes more. Serve the chops crustier side up while piping hot. Clean the skillet after cooking each batch and repeat the blackening procedure with the remaining chops. To serve, place 2 or 3 chops on each heated serving plate. If you use a serving plater, DO NOT STACK THE CHOPS. Some personal notes: If you do not have a heavy duty commercial range hood, capable of disposing of an incredible amount of smoke, DON'T cook this inside. If you live in an apartment, like I do, where your smoke detector is attached to a central fire system, you will very quickly become well known to all your neighbors, and your local firefighters. In all likelyhood you will also get to meet your landlord. A good, 40,000 BTU to 50,000 BTU barbecue will do a good job of providing sufficient heat. Be sure you have all your doors and windows closed, and invite your neighbors to the barbecue. This method generates a totally unbelievable amount of smoke. However, the results are worth it. Whatever you are cooking by this method, it is an entirely incredible taste experience. 1.00 3311 Curry Powder Or To Taste 1.00ts 3311 Mustard; Dry 0.50ts Wash and pat steak dry. Coat with pepper, salt-free seasoning and garlic salt. Spread paprika over all. Press firmly. Melt butter or margarine in large fry pan. Cook steak over high heat 3 minutes on each side to desired doneness. Will be dark and crusty. While steak is cooking,toss onion with flour. Cook a few at a time in hot butter or margarine about 1 minute,until brown and crisp. Keep warm. Remove steak from pan. Drain off any fat. Deglaze pan with wine. Add broth,chili sauce and mustard. Cook and stir to thicken,2 to 3 minutes. Slice steak in thin diagonal slices,cross-grain. Spread red sauce over bottom of serving dish. Arrange steak,slices overlapping, over sauce. Spread onions on top. Garnish with watercress. Makes 4 servings. Sugar free gelatin 0.00 10099 Boiling water 1.50c Look thru peas for rocks and wash through 3 waters. Soak peas in water overnight in fridge. The next day, throw out water they soaked in; some claim this keeps beans from giving you a problem, but stay on this diet a couple weeks and you won't have a problem anyway. It goes away. Wash stew meat and put stew meat and pre-soaked peas in big pot on stove and bring to boil, with PLENTY of water. Add seasonings to taste. If you use Cajun seasoning it contains salt; so don't add extra salt!!!! Otherwise, add salt to taste. When stew meat and peas come to a boil, reduce to Medium and keep watching to add water so they don't scorch. After about 40 minutes add packet of Rice and Sauce, preferably Cajun flavor. Start watching the water really carefully now, and add a pint from time to time. After about 20 minutes of rice cooking, add bell pepper, onion, and more seasonings if you need. (This dish is good hot and peppery) Everything should be ready at the same time. When test bite shows all is ready, eat! 10100 Pine nuts 2.00tb 10100 Olive oil 2.00ts 10100 Onion, finely chopped 1.00 10100 Garlic cloves, finely choppd 2.00 COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When the meat is done, remove it from the liquid, using a slotted spoon. Pick off and discard any vegetables that cling to the veal. Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously. Discard vegetables in the strainer. Cook, stirring, until mixture thickens, about 3 to 5 minutes. Add cauliflower and continue to cook an additional 15 minutes. Skim off any residue that rises to the surface. When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through. Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew. Do not reheat the sauce after adding sour cream. Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles. 10100 Egg white 1.00lg 10100 Olive oil 2. Several hours ahead: In saucepan, place raisins and cranberries and water; soak for 20 minutes. Meanwhile wash and pick over cranberries. Add cranberries and sugar to the raisins and cook, covered, until skins burst (about 10 minutes). Cool. Start heating oven to 425 Degrees F. Roll out bottom crust of pie; fit into pieplate, set aside. Roll out top crust, cut into 1/2 inch strips for lattice top. Fill lined pie plate with cooked cranberry filling; on top arrange strips to make lattice top. Flute edges. Bake 30 minutes, or until crust is well brown. Serve slightly warm. To Flame: Dot several open spaces with sugar cubes dipped in lemon extract; light with match. Serve at once as is or with vanilla icecream . Out of Good House Keeping Cookbook Typed by Brigitte Sealing Cyberealm BBS Watertown NY 315-786-1120 994 Fillo pastry sheets 8.00 994 Olive oil (or but Combine banana, milk, honey and bran in blender or food processor. Whirl until smooth. Pour into tall glass. ing rolls 0.00 995 Fresh spinach; -OR- 750.00g 995 Frozen leaf spinach 500.00g 995 Finel In saucepan heat water and bouillon granules to boiling; add broccoli. Cover and simmer mixture for 3 minutes. Do not drain. In blender container or food processor combine half the broccoli mixture and half the milk. Cover and blend till broccoli is very fine. Add half the cream,the onion salt, pepper, and nutmeg, Cover and chill. Stir before serving. If desired garnish with sour cream and snipped chives. Makes 6 to 8 servings. 99 Melt the butter and keep it hot, but do not brown. Put the yolks, lemon juice, salt and cayenne in the container of en electric blender. Blend on low speed, gradually adding the hot butter until the sauce is thickened and smooth. About 3/4 cup. 995 Ground nutmeg 0.25ts 995 Salt 0.00 uterne Place egg yolks, wine and seasonings in blender. Heat butter to foaming hot. Blend egg yolk mixture at high speed for 2 seconds; uncover and pour butter into mixture while still blending at high speed. Fold in stiffly beaten egg whites and serve immediately or keep warm by placing container in warm water. Serve over cooked asparagus, broccoli or with eggs benedict. Approximately 1 1/2 cups. ve oil 0.50c Pour 1/2 cup cold milk in blender container. Sprinkle gelatin over. Let soften for 3 minutes, then add scalded milk. Blend 2 minute at low speed. Add remaining cold milk, eggs, sugar, vanilla and cinnamon. Add ice, a little at a time, blending at high speed until ice is melted. Pour mixture into medium bowl. Chill until partially set. In parfait glasses, layer mixture alternately with peach slices, finishing with peaches. Chill until set. Makes 8 servings. Combine oil and eggs in bowl and beat until light and frothy. Beat in milk or water, then beat in flour and optional salt until well blended. Pour batter into a pitcher, cover and refrigerate for 10 to 15 minutes, until flour absorbs liquid and thickens. Place an 8 or 9 inch pan over medium heat. Dip a paper towel into some vegetable oil and lightly grease pan. When it is very hot, quickly pour batter into pan, swirl very quickly to cover entire surface and rapidly back excess into pitcher. Shake crepe on to clean tea or paper towel. Cover with plastic wrap or damp towel until ready to use. To freeze: Place wax paper between layers. Wrap well in foil. 998 Ripe honeydew melon, cut in 1.00 998 half, seeded 0.00 998 Whipping cream 1.50c Sift flour and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I Guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. Howard, I am giving you the recipe for 24 because it is so easy and they freeze so well. Use well seasoned pans, 6". This should make about 50 pancakes. I guess the directions don't change when you change the ammounts. 0000004304 0000004304 0000004304 0000004304 0000004304 0000004304 0000004304 0000004304 0000004305 0000004305 0000004305 0000004305 0000004305 0000004305 0000004305 0000004305 Blintzes (Something like a filled and roled crepe) Beat egg yolks, butter, salt, sugar. flour and milk until smooth; fold in egg whites beaten to soft peaks. Cover bowel; let batter stand at room temperature for 1 hour. Fry on a hot greased skillet using 2 tblspns of batter for each pancake, tilting pan to make a very thin blintz. Brown on ONE SIDE ONLY. Stack brown side up on a towel. Makes twenty to 21 blintzes. FILLINGS Cottage cheese filling: 1 cup cottage cheese (sieved) 1 egg yolk 2 tblspns sour cream 1 tblspn sugar 1 Dash of salt Combine ingredients until thoroughly mixed. Place heaping tsp of filling in center of BROWNED side of each blintz, fold over sides and roll up like an envelope. Brown in butter/margerine. Serve with sour cream or strawberries. 0000004308 0000004308 0000004308 0000004308 0000004308 0000004308 0000004308 0000004309 0000004309 0000004309 0000004309 0000004309 BLINTZES To start, add 2 teaspoons sugar to your basic 20 crepe yield recipe. According to my recipe, other than that, it's pretty much the same. The difference is in the filling. FILLING #1 #2 #3 Roll the blintzes with any of the above fillings. Place in buttered baking dish and bake 15 minutes at 300 degrees F. Serve with sour cream. 0000004311 0000004311 0000004311 0000004311 0000004312 0000004312 0000004312 0000004257 Sift flour, measure and then resift three times with baking powder and salt. Cream butter and gradually add 1/2 cup of sugar, creaming until smooth and fluffy. Add vanilla, then egg yolks one at a time, beating well after each. Add flour mixture and Half & Half alternately, stirring well after each addition. Spread batter in two 8" layer pans, bottoms lined with greased thin plain paper. Bake in 350 F oven for 15 minutes. Meanwhile, beat egg whites until foamy, add remaining 3/4 cup sugar gradually and beat until stiff. Spread quickly over the 15 minute baked cake, sprinkle sliced almonds on top and return to the oven for 15 more minutes (or until the meringue is richly browned). Cool thoroughly in pans on cake racks. Remove from pans carefully. Place one layer on plate, meringue side down. Spread with lemon filling, top with remaining layer meringue side up. Recipe from Meta Givens Modern Encyclopedia of Cooking. 0000004316 0000004316 0000004257 Preheat oven to 350. Into small mixing bowl or onto sheet of wax paper sift together flour, baking powder, and salt; set aside. Using electric mixer, in large mixing bowl cream magarine. Add sugar to margarine and beat at high speed until light and fluffy; beat in egg and vanilla. Reduce speed to low and gradually add sifted ingredients, beating until combined; fold in chocolate chips and pecans. Spray 6x6x2-inch baking dish with non-stick cooking spray; spread batter evenly in dish and bake 30 to 35 minutes (until lightly browned and a cake tester, inserted in center, comes out clean). Transfer to wire rack and let cool completely before serving. To serve, cut into 3x2-inch bars. Baking soda 1.00ts 4315 Baking powder 1.00ts 4315 Soy sauce 0.50ts Preheat oven to 350. Into small mixing bowl or onto sheet of wax paper sift together flour, baking powder, and salt; set aside. Using electric mixer, in large mixing bowl cream magarine. Add sugar to margarine and beat at high speed until light and fluffy; beat in egg and vanilla. Reduce speed to low and gradually add sifted ingredients, beating until combined; fold in chocolate chips and pecans. Spray 6x6x2-inch baking dish with non-stick cooking spray; spread batter evenly in dish and bake 30 to 35 minutes (until lightly browned and a cake tester, inserted in center, comes out clean). Transfer to wire rack and let cool completely before serving. To serve, cut into 3x2-inch bars. 4316 FOR THE PANCAKES --------- 0.00--------- 4316 Buckwheat flour 2.00oz 4316 Plain white flour For 100 lbs Meat in Pounds - 30 lbs. pork tongues, 30 lbs. pork snouts, 15 lbs. pork skins, 15 lbs. beef blood, 10 lbs. pork fat. Grinding and Cooking Place all pork tongues and snouts into a kettle and cook approximately 2 hours. Let cool off and grind thru a 1" grinder plate. The pork snouts should also be ground thru a 1" grinder plate and pork skins thru a 1/8" plate. Pork fat should be diced 1/4" to 3/4" cubes and scalded for a few seconds using a sieve or screen. Place all the meats and ingredients in a mixer and mix well. Stuff by hand into beef bungs and then place into 195 - 200 degrees F water (but not boiling). Cook approximately 3-1/2 hours. Use a skewer to see if sausage is cooked sufficiently. Remove to container holding ice water, cooling enough that sausage can be handled. Remove to 36-38 degrees F. cooler overnight. 4316 Onion 1.00lg 4316 Stil Ingredients for 100 lbs Meat in Pounds - 50 lbs. pork snouts, 20 lbs. pork tongues, 10 lbs. pork skins, 20 lbs. buckwheat groats or barley Processing and Grinding: All meats must be cooked for at least 2 hours and then cooled. Grind all the meats thru 3/16" grinder plate. Buckwheat groats or barley shall be placed in a container and covered with hot boiling water for at least 2 hours. Be sure you place a cover on the container to prevent too much heat from escaping. (You may cook either of these items until the volume is doubled. ) Remove and let cool. After all the meats and groats have cooled, place in a mixer and add all seasonings, blood, and mix well. Stuff into beef bungs or beef middles. Blood sausage is then cooked in 160 degree F water until the internal temperature reaches 152 degrees F. Remove from cooker and shower with cool water until the internal temperature is reduced to 110 degrees F, remove to cooler for at least 24 hours. Note: Since there always seems to be some breakage in the sausage business, you may add whatever broken sausage you have to the above formula. This blood sausage is spiced quite heavy and will cover up most other spices. You may add up to 5 lbs. of broken sausage to a 100 lb. formula. 0000018333 0000018333 0000018333 0000018333 0000018333 0000018333 0000018333 0000018334 0000018334 0000018334 0000018334 0000018334 0000018335 0000018335 Use this flavored butter on grilled or broiled fish or chicken. CREAM THE BUTTER WITH THE HERBS and the chopped blossoms until well mixed. Wrap well, roll into a log, and let stand until needed, or freeze. Makes 1/4 Pound 018336 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018337 0000018332 DRESSING: Whisk dressing ingredients in a large bowl. Add potatoes, scallions and pickles. Toss gently to mix and coat. Cover and chill at least 1 hour for flavors to blend or up to 3 days. Just before serving, gently stir in tomatoes and lettuce. Sprinkle with crumbled bacon. ///\oo/\\\ From the hearth in Sandee's Kitchen. 00018338 0000018339 0000018339 0000018339 0000018339 0000018339 0000018339 0000018339 0000018339 Prepare the burgers according to their recipe, adding the crumbled blue cheese along with the other ingredients in the meat mixture. Brush the onion slices with the oil, and grill along with the burgers. To serve: Spread the dressing on the interior surfaces of each split roll, and top each burger with a grilled onion. Per serving: 174 calories, 2 g carbohydrate, 17 g fat, 20 mg cholesterol, 362 mg sodium. 0000018341 0000018341 0000018341 0000018332 Blue Cheese Souffle A wonderful dip. Soften gelatin in cool water, then gently stir over low heat to dissolve. Using a food processor or electric mixer, beat together butter and cheeses, adding egg yolk, mustard and gelatin. Beat egg white until stiff BUT NOT DRY, and gently fold into mixture. Then fold in whipped cream. Prepare a 1-cup souffle dish with a colar of oiled waxed paper or foil. Tie to the dish with string. Spoon mixture into the dish so that it comes up over the sides and up to the top of the collar. Chill for several hours or overnight. Remove the collar and serve with crackers or raw vegetables. 018344 0000018344 0000018344 0000018344 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018345 0000018346 0000018346 0000018346 0000018346 0000018332 Serve these Blue Cheese Toasts surrounding a salad made of finely shredded bitter greens--radicchio, butter lettuce, endive--and dressed with a walnut oil vinaigrette. PREHEAT THE OVEN OR BROILER for the toast. Cream the cheese and butter together. Add the cognac, if using, season with pepper and stir in the walnuts. Toast the bread lightly on both sides. Spread the cheese over the toast, then return it to the oven or broiler just long enough for the butter and cheese to melt into the toast a little. It shouldn't melt completely, but just soften. Remove the toasts from the oven, dust them with more pepper and cut them into smaller pieces. Serve warm. Cool, juicy slices of pears would make a perfect accompaniment to the cheese and walnuts. 0000018351 0000018351 0000018351 0000018351 0000018352 0000018352 0000018352 0000018352 0000018352 0000018352 0000018352 0000018353 0000018332 1 Trim the stalks from the radicchio and use the leaves to line a 110g (for two servings) loaf tin. 2 Mash the blue cheese with the yogurt and mayonnaise and warm gently. In a separate pan, whisk the Gelozone into two tablespoons of water and bring almost to the boil. 3 Fold into the cheese mixture. Add the nuts, eggs, herbs, paprika and seasoning. Mix well and transfer to the loaf tin. 4 Fold over the radicchio leaves and chill until set. Carefully turn out of the tin, slice and serve. Serves 5 vegetable oil for frying Cut up chicken into pieces. rinse and dry. Combine the cornmeal, 1 1/2 cups of the flour, chili powder, garlic powder, salt and pepper. Mix well. Line up separate containers for the remaining two cups of flour, buttermilk, and cornmeal mixture (in that order). Pie tins work nicely for this. Coat the chicken pieces in the flour, shaking off the excess; submerge them in the buttermilk, and then roll them in the blue-cornmeal mixture, coating each piece well and shaking off the excess. Preheat the oven to 375 degrees. Heat two inches of oil in a high-sided iron skillet. Cook the chicken pieces in batches, turning so that they brown evenly. Cook the breasts first, then the thighs and legs. As each piece browns, remove it to a rack-covered broiler pan in the oven so that the grease will drain as the pieces finish cooking. The chicken will cook in 15 to 20 minutes depending on the piece. Makes 5 servings. 0 -1.00 -1.00 -1 -1.00 -1.00 -1.00 de In a bowl,mix cornmeal,flour,sugar,baking powder,soda and salt. In another bowl,mix butter with egg yolks and 1/4 cup of melted butter. Pour liquids into dry mixture,stirring to moisten well. Whip egg whites until they hold stiff peaks;fold into batter. Bake in a preheated waffle iron set on medium high heat or in an electric one set at medium high (375 degrees). Brush grids with melted butter; half fill with batter,spreading slightly. Close iron;bake until waffle is golden brown,5 to 6 minutes. Serve hot with butter and syrup. Makes about 4 waffles. -1.00 -1.00 -1.00 des 18343 Spiced Dill Pickles Pickles 1941 29354 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18344 Spiced Lentil Soup Servings: 6 Beat the egg yolks with the sugar until thick and light colored. Beat in the lemon juice and lemon zest, and place the pan over low heat. Heat, stirring constantly, until the mixture is thick enough to coat the back of the spoon. Remove from the heat. Beat in the Grand Marnier, and chill until cold. Chill a mixing bowl and electric mixer beater in the freezer. Beat the cream until stiff peaks form, and then fold the whipped cream into the custard mixture. Chill for up to 3 hours before serving. To serve, divide the berries into small bowls and top with a serving of the mousse. Note: Don't whip cream and fold mixture longer then three hours in advance of serving. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18347 Spiced Pecan Cake Pies 29359 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Bake 10" pie pastry;let cool to room temperature. Pour blueberry pie filling into shell;refrigerate for 30 minutes. Beat cream cheese and powdered sugar;beat until smooth. Fold in whipped topping. Spread cheese mixture over blueberry pie filling;refrigerate for 30 minutes. Spread cherry pie filling over cheese mixture. Refrigerate for at least 4 hours before serving. Yields one 10" pie. Pies Toppings 29366 Rinse and clean blueberries. If using frozen dry pack Blueberries, thaw them first. In small saucepan, combine sugar, cornstarch, cinnamon and nutmeg; gradual- ly stir in water and lemon juice. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Add blueberries; cook and stir until mixture comes to a boil. Serve warm over ice cream or cake or frozen pies. MICROWAVE: In 1-qt glass measure, combine sugar, cornstarch, cinnamon and nutmeg. Gradually add water and lemon juice. Microwave on full power (high) 2 to 3 minutes or until mixture boils. Stir in blueberries, microwave on high (full power) 2 minutes or until mixture boils. Proceed as above. , fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans Mix berries, lemon, and sugar; spread half in shallow baking dish. Mix bread cubes, sugar, and cinnamon and put half over berries. Sprinkle with rest of berries and top with rest of bread cubes. Bake in preheated moderate oven (350 F. ) for 25 to 30 minutes. Serve warm with cream. Makes 4 to 6 servings. 7615 Sesame oil 3.00tb Add all dry ingredients into pan. Put well drained berries into a 2-cup measuring cup, add 1/4 cup juice and enough water to equal 1-1/3 cups (we found it to be 1/4 cup water) Select white bread and push start. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, streusel topping Cream sugar and butter, beat in eggs and vanilla. Combine flour, baking powder and salt. Add flour mixture and buttermilk, alternately to batter. Stir in berries. Spread batter in lightly greased 9 inch square baking pan. Sprinkle with streusel topping. Bake at 375 F 25-30 mminutes or until wooden pick inserted near center comes out clean. STREUSEL TOPPING: Blend 1/4 cup each sugar, packed brown sugar, flour and butter or margarine, and 1/2 tsp ground cinnamon until crumbly. til thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water. 000003 7616 Baking soda, dissolved in 0.25ts 000004 7616 2 teaspoons water 0.00 000005 7616 Chinese fermented black 1.00tb Servings: Makes one 10-in pie DIRECTIONS: Crust: Mix together 3/4 cup crushed crumbs and butter (reserve remaining crumbs for topping). Press into bottom of 10-inch pie plate. Filling: Beat butter and powdered sugar until light and fluffy. Add egg and beat well. Spread over crumb crust. Spread can of blueberry pie filling on top. Whip cream very stiff and spread on top of blueberry pie filling. Sprinkle 1/4 cup reserved crumbs over top. Refrigerate at least 1 hour before serving. Preheat oven to 350 degrees. Mix ingredients well and line a 9" pie pan. Bake for 6 minutes. Blend until smooth the cream cheese,sour cream and sugar. Pour into pie shell. Top with blueberries. Sprinkle sugar on top and bake @ 350 degrees for 5 minutes. Chill and serve. Makes approxomately 22 servings. RINADE FOR BEEF --------- 0.00--------- 000013 7616 Cornstarch 1.00ts For Bars: In large bowl cream together butter or margarine and sugar. Add eggs and valilla; beat well. Sift together flour, baking powder and baking soda and slowly add to batter and mix well. Spread two-thirds of the batter into a greased and floured 10 1/2" x 15 1/2" pan. Pour blueberries on top and spoon reserved batter on top of blueberries. Heat in a 325 degree oven for 2 to 3 minutes to soften batter then spread with knife. Blueberries will not be completely covered. Bake for 25 to 30 minutes or until toothpick inserted comes out clean. Cool and drizzle with glaze. For Glaze: Melt butter or margarine over low heat. Add milk and powdered sugar and stir until smooth. Drizzle glaze over cooled bars. Allow glaze to set before cutting. Serve topped with ice cream, if desired. e 18348 Vanilla extract 4.50ts f 18348 Pe Try this chutney with roasted turkey, duck or goose, meat or curries. Mixed with mayonnaise or plain yogurt it makes a piquant dressing for salads made with meat, poulty and fruits. Place blueberries in 4 quart saucepan; add onion, vinegar, raisins,brown sugar, mustard seed, ginger, cinnamon, salt, nutmeg and red pepper flakes. Bring mixture to a boil; simmer over medium heat, stirringoccasionally, for about 45 minutes, or until chutney is thick. Meanwhile, wash 4 half pint jars. Keep hot until needed. Prepare lids as manufacturer directs. Ladle the hot chutney into 1 hot jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars. Process in a boiling water bath for 15 minutes (20 minutes 1,001 to 3,000 feet; 25 minutes 3,001 to 6,000 feet; 30 minutes above 6,000 feet) c 18350 Cocktail 0.00 d Grease & flour a suitable baking dish. Add berries. Combine milk, sugar, eggs, salt & vanilla. Add flour and beat with electric mixer until smooth. Pour over berries. Bake at 375 for 45 minutes or until golden & puffy. f 18350 Coffee basket 0.00 g 18350 Teaspoons whole cloves 4.50 h Rinse blueberries, drain well. Combine blueberries, 1/2 cup sugar, cider and cornstarch. Combine flour, remaining sugar, baking powder and salt; mix well. Cut in butter until mixture resembles cornmeal. Add 3/4 cup milk; mix until dough leaves sides of bowl. Turn dough out onto lightly floured board; roll to 3/4 inch thickness. Cut into six 4 inch rounds. Portion blueberry mixture into 6 12 ounce baking dishes. Top each round with dough, brush with remaining milk. Bake at 400 degrees for 30 minutes or until topping browns and blueberries bubble. Cool for 20 minutes before serving. Sprinkle with powdered sugar. c 18351 Light brown sugar, packed 0.75c d 18351 Salt 0.50ts e 18351 Whole allspice 0.50ts This recipe is from Maine's Cook & Tell newsletter. Toss blueberries with tablespoon flour and set aside. Stir together remaining flour,cornmeal,baking powder and salt in mixing bowl. Combine yogurt and lemon juice in another small bowl. Whisk together 2/3 cup sugar,oil and lemon zest in medium mixing bowl. Beat in whole egg,then egg white,beating well after each addition. Alternately add dry ingredients and yogurt mixture,begining and ending with dry ingredients. Mix until just combined. Gently fold in blueberries. Spoon batter into lightly oiled 8" x 4" loaf pan. Combine remaining 2 teaspoons sugar and cinnamon in small bowl and sprinkle over batter. Bake on center rack at 350 deg. After 25 minutes of baking,loosely cover pan with aluminum foill. Bake until cake is golden and wooden pick inserted into center comes out clean. 50 to 60 minutes total baking time. Cool cake in pan on wire rack 10 minutes,then turn out onto rack and cool completely. ( For best flavor,wrap cake and store overnight before serving. )Makes 10 servings. b 20760 Flour 2.00tb c 20760 Olive oil 4.00tb d 20760 Honey 0.50c Sift the flour, sugar, and baking powder together. Break the egg into a cup, fill up with milk and add to first mixture, 3 tablespoons melted butter. Beat well. Add 2/3 cup fresh blueberries, washed, drained and dredged with flour. Serve hot with any favorite pudding sauce. 20760 Cloves 3.00ea h 20760 Ground mace 0.50ts In medium saucepan, combine blueberries, sugar and water. Bring to a boil. Cook and stir over medium heat for 2-3 minutes. Process in food processor for 1 minute. Pass misture through a fine sieve to remove skins. Stir in lemon juice. Chill. Stir well before serving. Makes about 1 cup. 20761 Fresh mussels 3.00lb b 20761 Dry white wine 2.00tb In med. bowl, mix butter with flour. Stir in 1/4 cup sugar, brown sugar, oats and cinnamon until mix is crumbly. Heat oven to 350 degrees. In med. saucepan, mix cornstarch with 1/2 cup sugar. Stir in water and 3 cups berries. Boil 1 minute, remove from heat. Add remaining berries, lemon peel and juice, stir gently. Pour into 2 qt. shallow baking dish. Sprinkle top w/crumb mixture. Bake 25 minutes or until golden brown on top. Serve at room temperature with vanilla ice cream. Makes 8 - 10 servings g 20761 Ginger; ground 2.00ts h 20761 Saffron 0.00pn i 20761 Fish stock 0.75pt j 20761 Salt and pepper to taste Mix together and bake in muffin tins at 375 degrees for 20 minutes. 20761 White wine vinegar 1.00tb l 20761 Double cream 4.00tb m 20762 ** British Measurements ** 0.00 a 20762 Dry red wine 1 10. 5-oz pkg. Mori-Nu Silken Tofu (soft) In a blender or a food processor, combine all ingredients. Whip until smooth. Serve chilled. Makes 4 servings of 2/3 cup each. Per serving: 125 calories, 3. 9 g protein, 2. 6 g fat, 23. 3 g carbohydrates, 7 mg sodium 0 mg cholesterol 61 mg potassium. d 20762 Ground cinnamon 0.25oz e 20762 Ground cloves Combine blueberries, 1/2 cup of the sugar and all the lemon juice in a saucepan. Stirring gently, heat mixture until it is simmering and sugar is dissolved. Let cool to lukewarm while preparing cake batter. Cream butter, add 1/4 cup sugar and cream thoroughly. Add egg and mix well. Sift flour with baking powder and salt. Alternately, add with milk to egg mixture. Add vanilla. Gently, fold blueberry sauce into batter. Pour batter into unbaked pie shell. Bake in a preheated 375 degree oven for 30 to 35 minutesor until cakes tests done. and salt. Stir in water and add chocolate. Stir over medium heat until chocolate is melted. Bring to a boil, reduce heat, and simmer for about 3 minutes, stirring constantly. Add milk and heat through. Serve with a cinnamon stick stirrer in each cup. Serves 6. Courtesy of Shareware RECIPE CLIPPER 1. ick 8.00 f 12253 Corn oil 2 Blueberry Grunt Serves 6 FRUIT: In a large skillet or stove-top casserole, combine water, sugar, cornstarch and lemon juice. Stir; add fruit and stir again. Set pan over low heat. Cover pan and bring fruit mixture to a boil. Simmer fruit 10 minutes. Uncover pan and set fruit aside while preparing topping. If baking the grunt, preheat oven to 425 degrees. Place dry topping ingredients in a mixing bowl or a food processor fitted with the steel blade. Cut in butter or margarine until the mixture is crumbly (a few pulses in the food processor). Add milk and egg, stirring only until the mixture is moistened. Spoon batter over hot fruit filling. For a dumpling-style crust. place tablespoonfuls of batter slightly apart over filling. For a continuous crust, spoon on dabs of batter, With a spatula, gently spread into a single layer. Bake uncovered in a 425 degree oven for 20 to 25 minutes or until the topping is golden. Or, cover the pan (it must be suitable for stove-top cooking) and cook over medium high heat until filling mixture boils. Reduce heat and simmer for about 12 minutes. The grunt is cooked when the topping is puffed up and dry inside. them in half lengthwise. Core them and place them in the pan with the wine. Bring to a boil and simmer for about 35 minutes. When done (test by piercing a pear with a toothpick it should go in easily), gently remove pears from liquid. Serve hot, cold or at room temperature. If not serving immediately, let the poaching liquid cool and cover t Crust: Spread over cumb mixture and bake 30 minutes at 350F. Add juice of 1/2 a lemon to 1 can of blueberry pie filling. Mix well. Pour over cream filling while still hot. When completely cool, prepare 2 packages of Dream Whip and cover entire cake (or use Cool Whip). Keeps very well in the refrigerator and in fact, the cake improves if it's allowed to sit. Note: I'm real big on real whipped cream, but the Cool Whip really does work better with this cake. ~- Stephanie da Silva arielle@taronga. com ions in the margarine till golden brown. Add the ginger and garlic. Cook over low flame for about 2 minutes. Add peas, and cook for another 2 minutes. Add nuts and raisins, cook for an a minute, then add the rice and cook 2 minutes. Add the water and bring to a boil. Add tomatoes and salt to taste. Cover and simmer over a low flame for about 20 minutes, until done. Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master. Food E In a large saucepan, combine the gelatin and water, and let stand for 1 minute. Cook the gelatin and water over low heat about 5 minutes, stirring until dissolved. Stir in the blueberries, sugar, lemon juice, butter and cinnamon. Bring to a boil, over medium-high heat, and boil for 10 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Spoon in to jar prepared for cooked jam. YIELD: 5 Eight Ounce Jars Each Tbls contains: Calories: 13 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Grams Carbohydrates: 3 Grams Sodium: 1 Milligram NOTE: This one of the jams that must be frozen rather than processed as for cooked jams in the cookbooks. 0000001782 0000001782 0000001782 0000001782 0000001782 0000001782 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 0000001783 FOR THE DOUGH: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap and allow to rest while preparing filling. FOR THE FILLING: Preheat oven to 450F and set rack in the middle level. Place blueberries in a bowl and add remaining filling ingredients, except butter. Toss well to combine and pour filling into a 2-quart gratin dish or other baking dish. Distribute pieces of the butter evenly on the filling. On a floured surface, with the palms of the hands, press out the dough to the size of the baking dish and slide a thin cookie sheet under it. Slide the dough onto the filling. Cut 3 or 4 vent holes in the crust with the point of a knife. Paint the top crust evenly with the buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001787 0000001788 0000001788 0000001788 0000001788 0000001788 0000001788 0000001788 0000001789 Blueberry Lemon Ice Cream In blender container: Blend blueberries till smooth; set aside. In large bowl beat egg yolks, stir in lemon rind and sweetened condensed milk. Fold in whipped cream. Add blueberries and gently swirl with a knife. Pour into foil-lined 9 X 5 inch loaf pan or other 2-quart container; cover. Freeze 6 hours, or till firm. Makes about 1 1/2 quarts ice cream. 0000001790 0000001790 0000001790 0000001790 0000001790 0000001790 Cut orange and lemon into quarter; slice quarters thinly into a preserving kettle including juices; add water; cover kettle; bring mixture to boil over high heat; reduce heat slightly; simmer for 30 minutes. Crush blueberries; add to kettle; add pectin crystals; bring to a hard boil over high heat; stirring continuously. Stir in sugar all at once; bring mixture to a full rolling boil; boil hard for 1 minutes,stirring continuously. Remove kettle from heat; cool for about 7 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace, seal with melted paraffin wax, cover with clean lids. Store in a cool, dark, dry,place. Makes 9 1/2 pint jars. 01794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001794 0000001795 0000001795 0000001795 0000001795 Separate eggs, cover containers tightly and allow to come to room temperature. Wash blueberries (reserve some for garnish) and place in a saucepan along with honey, kirsch and salt. Cover and cook 10-15 minutes over low heat. Take out some hot liquid and mix with cornstarch until smooth. Return to blueberry mixture and mix thoroughly. Beat a spoonful of hot blueberries into egg yolks, then return to blueberries and beat for 2 minutes. Cool to room temperature. Beat egg whites until stiff. Fold into blueberries and chill for 1 to 1 1/2 hours. Whip cream until firm. Fold into chilled mixture and refrigerate until set (2 hours). Garnish with reserved blueberries. Serve 4 to 6. 0000000984 0000000984 0000000984 0000000985 0000000985 0000000985 0000000985 0000000985 0000000985 0000000985 0000000985 0000000986 0000000986 0000000986 0000000986 0000000986 0000000986 Wash fruit thoroughly. Crush. Add lemon juice. Add grated rind of 1/2 lemon. Add sugar. Mix thoroughly. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Skim. 000988 0000000988 0000000988 0000000988 0000000989 0000000989 0000000989 0000000989 0000000989 0000000989 0000000989 0000000989 0000000989 Servings: 4 PER SERVING: 187 cal. , 3 g Pro. , 1g Fat, 42g Carbo. , 5 mg Sodium In a small bowl, combine blueberries and preserves. In microwave, cook on high 3-3 1/2 minutes, stirring twice, until blueberries are softened. Cover and chill until ready to assemble. To serve, in each of 4 dessert or parfait glasses layer frozen yogurt and blueberry sauce. Garnish with almonds. 0000000991 0000000991 0000000992 0000000992 0000000992 FIRST LAYER Mix the above ingredients in a blender or with a rotary beater. Pour into a large mold or about three loaf pans. Let the mixture jell thoroughly. SECOND LAYER 3 small pkgs strawberry or raspberry ello 1 can blueberry pie mix filling] 1 #2 can crushed pineapple 2 cups boiling water Dissolve jello in boiling water. Drain both cans and add enough cold water to total 2 1/2 cups. Add the juices, blueberries and pienapple to the jello. * Let the Mixture cool * before *slowly* adding to the first layer! 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000994 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 0000000995 CAKE: Heat oven to 350 degrees. Grease and flour bottom and sides of a 9 or 10 inch springform pan. In large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In medium bowl, combine 1 1/2 cups flour, poppy seeds, baking soda and salt; add to butter mixture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, making sure batter on sides is 1/4 inch thick. In medium bowl, combine all filling ingredients; spoon over batter. BAke at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In small bowl, combine powdered sugar and enough milk until glaze is of desired consistency; blend until smooth. Drizzle over top of warm cake. Serve warm or cool. 0000001001 0000001001 0000001001 0000001001 0000001001 0000001001 0000001001 Blueberry Pot Pie Heat to boiling point and drop dumplings by spoonfuls over berries in kettle. Cook 10 minutes uncovered, then place cover on kettle and cook 10 minutes more without removing cover. Serve warm with hard sauce if desired. Dumplings for Berry Pot Pie 1 1/2 cups sifted flour 2 level tsp. baking powder 3/4 tsp. salt 1/2 cup sugar 3/4 cup milk Mix to a soft dough and drop over berries 01003 0000001003 0000001003 0000001003 0000001003 ** _____/ Blueberry Pudding \__________________________________________ Sugar 1 lb 8 oz Butter 12 oz Salt 1/2 oz Egg whites 1 lb Milk 12 oz Cake flour 1 lb 8 oz Baking powder 3/4 oz Cinnamon (to taste) 3/4 oz Blueberries, fresh 1 lb 8 oz Method: Cream sugar, butter, and salt together lightly. Add whites and cream. Add milk. Sift together flour, baking powder, and cinnamon, and add and mix until smooth. Fold blueberries into this mixture. Fill steam-type pudding pans serve with hard sauce or lemon sauce. Hard Sauce consists of powdered sugar and butter, creamed lightly, and sometimes thined down with cream or egg and flavoured. Hard sauce is always served cold on hot puddings or dumplings. Powdered sugar 2 lb Butter 1 lb Method: Cream lightly. Eggs or cream may be used to bring to the desired consistency. 9219 Salt 0.25ts Lemon Cream Sauce: For Sauce: In a small saucepan, combine the cornstarch and sugar. Stir in water; cook and stir until thickened and clear. Remove from heat; stir in lemon juice. Cool. In a mixing bowl, whip the cream; fold cooled mixture into cream. Cover and refrigerate until ready to use. For Pudding: Combine dry ingredients in mixing bowl. Cut in butter with a pastry blender until particles are the size of small beads. Add eggs and milk and beat on low until thoroughly combined. Spread into a greased 9" square baking pan. Sprinkle berries over batter. Bake at 350 degrees for 50-55 minutes or until cake tests done. Serve warm or cold with lemon cream sauce. Yield: 9 servings. 9220 Dried Oregano 1.00ts 9220 Salt & Pepper, to taste 1.00ds 9220 Med Onion, peeled & minced Combine all ingredients in saucepan. Cook and stir over medium heat 4 to 5 minutes or until thickened. Makes about 2 cups. Serving Tip: Serve on pancakes, waffles, blintzes, ice cream, puddings or pound or angel food cakes. l 2.00tb 9220 Tomato paste 0.50c 9220 Beef Bouillon Beat eggs, add milk, sugar and vanilla. Fold in snow until the mix has the consistency of (surprise) ice cream! Fold in the berries. You might have to place it in the freezer for a bit to get the consistency right. 9221 Onions, chopped 3.00lg 9221 Green bell peppers, chopped 4.00lg 9221 Tomatoes, In saucepan, sprinkle gelatin over water. Stir over low heat until gelatin is completely dissolved. Add blueberries, ginger, sugar, lemon juice and rind. Bring to a boil. Cover and cook 5 min or until fruit is tender; stir occasionally. Spoon into sterilized jars; cool slightly. Refrigerate several hours or until set. Store in refrigerator for up to 1 month or for 1 year in the freezer. Makes 2 cups. Preparation 10 min, cook about 5 min. Strawberries - use orange rind, no ginger Peach 2 cups, pear 1 cup, replace lemon rind with 1/2 tsp nutmeg Serving: 1 tbsp 1++ Extra 2 g carbohydrate, 10 cal. 9221 Chopped parsley 2.00tb 9221 Salt 1.50ts 9222 Stephen Ceideburg 0.00 Cake Mix: 2/3 cup sugar 2. Filling: 2 cups fresh or frozen blueberries, thawed, drained on papertowels 1/3 cup sugar 2 tsp. flour 1/4 tsp. nutmeg 3. Glaze: 1/3 cup powdered sugar 1 to 2 tsp. milk *************************************************************************** * Heat oven to 350 degrees. Grease and flour bottom and sides of 9-10 inch springform pan. In a large bowl, beat 2/3 cup sugar and butter until light and fluffy. Add lemon peel and egg; beat 2 minutes at medium speed. Lightly spoon flour into measuring cup; level off. In a medium bowl, com- bine 1 1/2 cups flour, poppyseed, baking soda and salt; add to butter mix- ture alternately with sour cream. Spread batter over bottom and 1 inch up sides of greased and floured pan, MAKING SURE BATTER ON SIDES IS 1/4 INCH THICK. In a medium bowl, combine all filling ingredients; spoon over batter. Bake at 350 degrees for 45-55 minutes or until crust is golden brown. Cool slightly. Remove sides of pan. In a small bowl, combine powdered sugar and enough milk until glaze is of desired drizzling consistency; blend until smooth. Drizzle over warm cake. Serve warm or cool; makes 8 servings. 1.00ts j 10998 Baking powder 1.00ts k 10998 Soy sauce 0.50ts l Thoroughl y crush blueberries, one layer at a time. Stem and pit sour cherries and finely chop. Combine fruits and measure 3 1/2 cups into 6- to 8-quart saucepot. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir u ntil mixture comes to a full boil. Immediately add all sugar and stir. Bring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops . Wipe jar rims and threads. Cover with two-piece lids. Screw bands tighly. Invert jars for 5 minutes, then turn upright. Af ter 1 hour, check seals. * *Or follow water bath method recommended by USDA. Makes 5 (1 cup) jars 10999 Buckwheat flour 2.00oz b 10999 Plain white flour 2.00oz Preheat oven to 325 degrees. Grease bread loaf pan. Combine flour, baking powder and salt in small bowl. Cream butter with sugar in large bowl. Add eggs. Beat well. Add lemon peel. Mix in dry ingredients alternately with milk beginning and ending with dry ingredients. Fold in blueberries. Spoon batter into prepared loaf pan. Bake until golden brown, about 1 hour 15 minutes. Meanwhile, bring hot lemon mixture ingredients to boil in small saucepan, stirring until sugar dissolves. Pierce top of hot loaf several times with a toothpick (or fork). Pour hot lemon mixture over loaf in pan. Cool 30 minutes in pan on rack. Turn bread out of pan and cool completely on rack. spinich 2.00lb i 10999 Onion 1.00lg j 10999 Stilton cheese 3.00oz Pick over the fresh blueberries to remove any stalks and rinse under cold water. Drain well and place in a large heavy-bottomed saucepan. (Do not rinse or thaw the frozen berries. ) Crush the berries slightly with a potato masher or pestle. Stir in the sugar, lemon juice, and zest. Bring to a boil over medium-high heat, stirring often. When the mixture reaches a full boil, cook for 1 minute. Stir in the pectin. Return to a full boil, then cook for another minute. Ladle into hot, sterilized jars leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on top of the jars. Process in a boiling water bath for about 5 minutes. Remove from the water and cool completely at room temperature. Makes about 6 cups. Spiced Pecan Cake Glaze Spiced Percolator Punch Spiced Persimmon Butter Spiced Pickled Day-Lily Buds For crust, in a large mixing bowl combine the oats, brown sugar and 1/2 of the flour. With a pastry cutter or fork, cut butter or margarine into oats mixture until resembling coarse crumbs. Reserve 2/3 cup crumb mixture for topping. Pat remaining crumb mixture into the bottom of a 9x9x2 inch baking pan. bake at 350 degrees for 10-15 minutes or until lightly browned. For Filling: In a large mixing bowl combine the blueberries, and the rhubarb. Add the sugar and the 2 tablespoons flour, toss to coat well. SPoon atop baked crust. Sprinkle with reserved crumb mixture. Bake at 350 degrees for 45 to 50 minutes or until golden. Serve warm with whipped cream. Spiced Pumpkin Pudding With Walnut Cream Spiced Quince Compote Spiced Red Wine (scottish Medieval) Spiced Rhubarb Spiced Rice In a large heavy saucepan, combine blueberries, rhubarb, lemon rind and juice and water. Bring to a boil, stirring frequently, reduce heat and simmer, very gently, for 10 minutes. Stir in sugar; increase heat to high and boil vigorously until jam reaches setting point. (218 - 220F or 103 - 104C), 10 to 15 minutes, stirring frequently. Remove from heat, skim off foam and stir for 3 - 5 minutes to suspend fruit evenly throughout jam. Fill sterilized jars and seal. Makes about 4 pint jars or 8 - half pint jars. Spiced Sugars Spiced Sweet Potatoes Ii. Spiced Vegetable Pasties Spiced Vegetables Spiced Whitebait - Jeot Khal * Spicey Brown Sauce Spicey Fudge Pudding BLUEFISH CHOWDER Servings: 8 Partially cook bacon in a large Dutch oven over medium heat until slightly browned; add onion, and cook until onion is tender and bacon is crisp. Add bluefish and cook, stirring occasionally, 4 to 5 minutes or until fish begins to brown. Add all except butter, flour, and evaporated milk, and simmer 20 minutes or until potatoes are tender. Melt 3 tablespoons butter in a heavy saucepan over low heat; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir white sauce into fish mixture; simmer, stirring occasionally, for 20 minutes or until thickened. ~-- Chuck Spacek Portsmouth, VA per Southern Living magazine Spicy Barbecued Cashews Spicy Bean Curd Spicy Bean Dip Directions: Combine all ingredients for fish dip. Spicy Beef Tostadas Spicy Black Bean & Lentil Salad Spicy Blackened Burgers Spanish Tortilla Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal PREPARE FRUIT: Remove skins from fruit in quarters. Shave away as much of the white layer (the pith) as possible with a serrated spoon or sharp knife. Cut into very thin slices. Combine rinds with water and soda in a large saucepan. Bring to a boil and simmer, covered for 20 minutes. Stir occasionally. Chop peeled fruit, discard seeds. Add to cooked rind and continue simmering for 10 minutes. Measure 3 cups (750 ml) fruit mixture in a large saucepan. TO MAKE MARMALADE: To the 3 cups (750 ml) fruit add the sugar. Stir well. Heat on high and bring to a full rolling boil, stirring constantly. Boil for 1 minute. Remove from heat and stir in liquid pectin. Skim off foam. Stir and skim for a full 7 minutes. Ladle into hot sterilized jars and seal. Makes 5 - 1 cup (250 ml) jars. Penn Dutch Canning 29370 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - Bring milk and sugar to a boil, beat egg yolks, add to milk. Blend well, stiring for 5 minuites. Remove from heat, let cool well -- Beat egg whites well, add to cool mixture. Before serving add whipped cream and a grating of nutmeg. 0 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18354 Spiced Pumpkin Butter Spreads Toppings 29372 Combine sugar, corn syrup, and water. Bring quickly to a boil, stirring only until sugar is dissolved. Boil rapidly, without stirring, until small amount of syrup forms a soft ball in cold water, or spins a long thread when dropped from tip of spoon ( 240 deg. Pour syrup in fine stream over egg whites, beating constantly. Add vanilla. Continue beating with rotary egg beater 10 to 15 minutes, or until frosting is cool and of right consistency to spread. Use wooden spoon when too stiff for beater. Makes enough frosting to cover tops and sides of two 9-inch layers. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18357 Spiced Sugars Candies 29375 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18358 Spiced Servings: Makes 50 dumplings Dough: To prepare dough, place flour and salt in a large bowl. Slowly stir in water with chopsticks or a wooden spoon. Knead dough until smooth. Cover with a damp cloth towel and let stand 15 minutes. To blanch cabbage, place in a medium saucepan with 4 c boiling water. cook 1 minute. Remove cabbage and plunge into 4 c cold water. Drain well, squeezing to remove excess water. Chop cabbage very fine. combine ground pork, wine, ginger root, green onions, soy sauce, salt, lard or vegetable oil and sesame oil in a lg. bowl; mix well. Add chopped cabbage to meat mixture. Mix 2 to 3 minutes to combine thoroughly; set aside. Dust pastry board with flour and knead dough again until very smooth. Use your hands to shape dough into a long roll 1 inch in diameter. Chop into 50 small equal pieces with a cleaver. Roll each piece into a small ball, then pat flat. Use a rolling pin to roll out each piece to a circle 1-1/2 inches in diameter. Edges of the circles should be thinner than the centers. Cup 1 circle in the palm of your hand. Place 1/2 tablespoon pork filling in the center. Fold dough over filling to make a half circle and pinch once in the center of the edge. Crimp edges together to seal. Dumpling should resemble a small crescent. Repeat with remaining dough circles and filling. Place half the dumplings, one at a time, in a large pot containing 8 c boiling water. Stir carefully with a large spoon to prevent dumplings from sticking to bottom of pot. cover and bring water to a boil over high heat. Add 2/3 cup cold water to boiling water and bring to a third boil. Remove dumplings with a strainer. Drain well, place on a platter and serve hot. Mix ingredients for dipping sauce in a small dish and serve with dumplings. 2.00tb d 18362 Maple nut, butter brickle, 6.00c e Lightly roast together the first six ingredients; then grind and mix with the garlic and the tumeric. Use according to recipe instructions adding the kokum skins and the crushed curry leaves directly to the pot, removing the kokum skins before serving. 18363 Ground cumin 2.00tb b 18363 Cl Garlic 10.00 c *-=> Kate's Great Chocolate Fudge Cake Note: this recipe was developed by our Chef Marian's daughter, Kate Morash, when she was only twelve years old, and makes amost superior brownie as well as perfect cake to surround a moussse - it is crunch-chewy, yet soft enough to bend to the contours of a bowl. For a jelly-roll pan about 11x17 inches. Butter and flour for baking pan sweeping off excess) Equipment: a jelly-roll pan and wax paper; a saucepan for melting chocolate and butter, and another saucepan in which to set the first; an electric mixer or food processor; a flour sifter; a cake rack. *Preliminaries Preheat the oven to 350~. Butter the jelly-roll pan (so the paper will stick to it), cut a sheet of wax paper to fit in with 2 inches of overhang at each end and press into pan. Butter and flour the paper, knocking out excess flour. Measure out all your ingredients. *Melting the chocolate Set the first stick of butter and the chocolate in their melting pan, and place in the other pan with 2 to 3 inches of water; bring near the simmer and let the chocolate and butter melt together while you continue with the next step. ***(choose 1 of the following methods): *Hand-made or mixer-made batter Cream second stick of butter with the sugar until light and fluffy. Beat in the eggs one by one and the vanilla and salt. Stir in the warm melted chocolate mixture, then gradually sift and fold in the flour. Spread the batter, with a rubber spatula, evenly into the pan, and bake at once in middle level of preheated oven, setting timer for 25 minutes. *Food-processor-made batter Cream butter and sugar in processor fitted with steel blade; add eggs one by one, then vanilla,salt and chocolate. Pour in flour by thirds, blending with 2 or 3 pulses. Using a rubber spatula, spread evenly into pan, and set in middle level of preheated oven. Bake for 25 minutes *Baking and cooling Bake about 25 minutes, until set but top is still spongy. A toothpick inserted into the cake should come out with a few specks of chocoalte on it. It should be chewy when cool, and you want it to bend a little so that you can mold it into the bowl; do not let it overcook. Remove from oven and let cool in pan for 10 minutes. Then turnpan upside down over a cake rack and unmold the cake, gently pulling off wax paper. Cool 10 minutes more. May be baked in advance. When cool, cover with wax paper, reverse back tino baking pan, and cover airtight; store in the refrigerator for a day or 2 or freeze. *If you're making brownies When cook, cut the cake into 3x1-1/2 inch rectangles. Serve as is or you may glze them with the chocolate and nuts suggested at the end of the bombe recipe. a 18365 Pepper, white 2.00ts b 18365 Fennel seed, ground 2.00ts c 18365 Pepper, black, ground *-=> Assembling the Bombe aux Trois Chocolats The preceeding recipes for chocolate mousse and chocolate fudge cake A bowl of lightly whipped cream, sweetened with confectioners sugar and flavored with vanilla. Equipment: a chilled serving platter and, if you wish, a paper doily. *the template - or cut-out pattern Whatever you have chosen as a container for molding the dessert, you will need a pattern of cut-outs to guide you in fitting the cake into the container. This is the systemwe use for our round bowl: a small cake circle for the bottom of the bowl; 7 wedges of cake to rest on the circle and touch the top of the bowl all around with a little spacebetween each wedge, allowing mousse to peek through its encircling walls of fudge cake. We also have a large circle to cap teh mousse, and all scraps of fudge cake go tonto the center, giving the bombe a little extra sturdiness for its life out of the mold. *Molding the bombe Before cutting the fudge cake, slice off a 1/2-inch border all around the rectangle, since the edges tend to be brittle - these cut-offs make nice little cookie bits to serve another time. Then cut around each pattern piece. Line the bowl with plastic wrap (for easy unmolding) and arrange the cake pieces int the bowl, pressing gently in place, best side out. Pile half the mousse into the bowl, cover with scraps of the cake (leftovers from cutting patterns). Fill with the remaining mousse and place the large circle on top, pressing it down to force the mousse into the bowl and around the cake. Cover and chill at least 6 hours or overnight. Bombe may be refrigerated for several days. It may be frozen, and thawed before serving - several hours at room temperature, or a day or more in the refrigerator. *Unmolding Loosen the bombe from the mold by pulling up on the plastic wrap, then fold wrap down the outside of the bowl. Center the srving platter (with doily if you are using one) over the top of the mold and reverse the two, unmolding the bombe onto the platter. Melt the chocolate over hot, as described at the beginning of the mousse recipe, and pour over the top of the bombe, letting the chocolate drip lazily and unevenly down the sides. Top chocolate, still warm, with a sprinkling of chopped nuts. *Serving Cut into wedges, like a round cake, adn let each guest help himself to the whipped cream. 0.25ts 6454 Black pepper 1.00ts Place chicken in a bowl and sprinkle with salt and pepper. Mix one teaspoon of flour with one of cornstarch, 1 tbsp. of water and approximately 1-1/2 tbsps. of beaten egg. Pour this mixture over the chicken and set aside for thirty minutes. Then drain the mixture. Next, in a plastic bag, mix together remaining flour, cornstarch and the baking powder. Add chicken pieces to the bag and shake to coat. In your wok, heat oil to 350 degrees. Add the chicken, 6-8 pieces at a time and fry until each turns white. Place on paper towels to drain fat. Reheat oil slightly hotter when all is done (365 degrees) and refry all pieces until they turn brown, about 1 minute. To prepare sauce, in a large saucepan heat some oil and saut ginger 1 min. Add wine, chicken stock and chili paste, and heat to boiling. Gradually stir in a paste of 1/2 tsp. cornstarch and 1 tbsp. of water. Then, stir in honey. Add chicken and cooked vegetables last. Sprinkle with green onions before serving. Servings: 2 Cut chicken into bite-sized cubes, place in medium bowl and sprinkle with salt and pepper. Mix 1 teaspoon of flour and 1 teaspoon cornstarch with 1 1/2 tablespoon of the beaten egg and 1 tablespoon of water. Pour the mixture over chicken cubes and set aside for 30 minutes. Drain. In a plastic bag, mix together the remaining flour and cornstarch. Add baking powder. Add drained (but moist) chicken pieces to the flour mixture and shake to coat. Meanwhile in a wok, heat cooking oil to 350 degrees. Add coated chicken pieces, about 6 at a time. Fry for about 1 minute or until the chicken turns white. Place fried chicken on paper towels to drain fat. Heat oil to 365 degrees. Refry chicken until it turns golden-colored (about 1 minutes). Prepare sauce. In another wok or medium-size pan, heat 1 teaspoon of oil. Stir in ginger. When softened (about 30 seconds) add wine, bouillon and chili paste. Heat to boiling. Gradually stir in a paste made from 1/2 teaspoon cornstarch and 1 tablespoon water. Continue cooking until sauce becomes shiny (about 30 seconds). Stir in honey. Add carrots, peas and deep-fried chicken to the sauce. Stir while reheating. Serve with steamed rices. Sprinkle with the snipped green onions. Serves 2. ying, and messe it forth. " Historical note: Shellfish were a special treat during Lent: cooked either in a simple broth of their own juice with perhaps a little ale, or in rich spicy pottages like this recipe. c 10747 Brown boneless chicken in oil. Add soup, milk, grated cheese, mustard. Then addd brocoli and piminto Cook 2 minutes. Serve over rice. casionally, then strain through a jelly bag or a double layer of muslin into a jug or large bowl. Pour back into the wine bottle and recork until needed. Makes about 10 to 12 glasses. ** A Book of Historical Recipes ** by Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7 Scanned and formatted for you by The WEE Scot -- pol ma Yield: 8 - 10 Servings Soak beans overnight. Add all other ingredients except sherry and bring to boil. Cook slowly until beans are tender. Add Sherry. of cloves, an quarter of Sugar, 4 pound. Let all this stand together in a pot at least twelve hours, then take it and put it in a clere bage made for the purpose so that the wine may come with good coller from the wine. " Historical note: Hippocras, a rich sweetened and spiced wine drunk after meals, was still in vogue during the 17th cent This Dutch treat is deliciously messy. It's a supersize, super-rich version of a chocolate eclair. The chocolate-coated puff has sweet cream inside a crisp shell. No one could finish a chocolate eclair that big and decadent. Or so we [the authors of the recipe article] thought, eyeing a 'Bosche bol' on a recent tip to the Netherlands. A few mouthfuls later, the rich whipped cream-filled puff, enrobed in dark chocolate, was gone. Two bakeries in the town of 's-Hertogen-bosch, 50 miles southeast of Amsterdam, make this dessert their specialty. Jan de Groot bakery claims to have taken the first puff from the oven more than 40 years ago. Now it does a brisk buiness of about 2000 'bollen', or balls, per day. The name Bosche bollen is taken from a local, more pornounceable versionn of teh town's name: Den Bosch. At home, make Bosche bollen witha clasic egg-rich cream puff paste. Spoonfuls of the past reise dramatically in the oven, leaving hollow pockets that you fill with the heaviest whipping cream you can justify. The icing is chocolate and more cream. If undercooked, the shells may soften and collapse. In a 2-3 quart pan over medium-high heat, bring water and butter to a boil. When butter melts, add flour all at once and stir until mixture holds together and pulls from side of pan, 15-20 seconds. Remove pan from heat; you can put mixture in a food processor or leave in pan. Let cool for 2 minutes. Add eggs, 1 at a time, whirling or beating vigorously after each addition until egg is incorporated and mixture is glossy. Even space 6 equal mounds of dough on a greased 10x15 minch baking sheet. Bake in a 425~ oven until puffs are deep golden, and firm & dry to touch, about 35 minutes. Transfer puffs to a rack and let cool completely. If made ahead, store puffs airtight up to 2 days or freeze. If the soften, reheat on baking sheet in a 400~ oven until puffs are crisp to touch, about 5 minutes. With a serrated knife, gently cut the upper fourth from each puff. Pull out and discard eggy webs, then fill with whipped cream. Replace puff lids. Place puffs on a wire rack set over a rimmed pan. Spoon chocolate glaze over puffs, covering tops and sides as well as you can. Lift rack from pan and scrape chocolate drips from pan back into double boiler; return rack to rimeed pan and spoon chocolate over puffs to finish coating. Chill puffs until chocolate is set, about 30 minutes. Serve or chill up to 2 hours longer. Makes 6. In the bowl of an electric mixer, beat 1-1/4 cups whipping cream, 1/4 cup powdered sugar and 1 tsp vanilla until mixture holds soft peaks. Over hot water in the top of a double boiler, combine 1/2 cup whipping cream and 6 oz (3/4 cup) chopped bittersweet chocolate or semi-sweet chocolate baking chips. Stir over medium heat until chocolate melts and mixture is smooth. Use warm. j 18366 Ground turkey 1.25lb a 18366 Onion; minc Makes 1 cake Danish Pastry Buttercream Pastry Filling Fit processor with steel blade. Measure 2 cups of the flour and butter into work bowl. Process on/off 6 to 10 times or just until butter is no smaller than kidney beans. Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1 1/4 cups of the flour. Refit processor with steel blade. Measure water and yeast into work bowl. Process until yeast is dissolved. Blend milk, sugar, eggs, salt and cardamom, if desired, into yeast mixture. Let stand until bubbly, about 5 minutes. Add milk mixture to flour mixture. Stir just enough to moisten flour (dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs. ) Cover with plastic wrap and refrigerate 4 - 24 hours. Prepare Danish Pastry as directed and refrigerate 4 - 24 hours. Roll out pastry dough on floured surface into a rectangle 36x20 inches, adding more flour as necessary to keep dough from sticking to surface or rolling pin. For easier shaping, let dough rest frequently for about 10 seconds, then continue rolling. Prepare Buttercream Pastry Filling and spread over dough to within 1 inch of the edges. Mix sugar and cinnamon. Sprinkle mixture evenly over Buttercream. Roll up dough jelly roll fashion. Pinch seam to seal. Cut into 3-inch wide slices and place slices cut side down around greased 2 1/2 or 3-quart ring mold or tube pan. Let stand at room temperature until doubled, about 1 hour. Heat oven to 350 F. Bake until golden, 45 - 55 minutes. Cool 5 minutes in pan. Transfer to serving plate. Drizzle Sugar Icing over cake. Cool. BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2 cup cold butter or margarine, cut into 1/4-inch slices 1/2 tsp vanilla Fit processor with steel blade. Measure all ingredients into work bowl. Process until smooth and creamy (do not overprocess). Stop food processor and scrape sides of bowl during processing, if necessary. Makes about 1 cup. SUGAR ICING: Mix 1 cup sugar, 1 teaspoon butter and 2 to 3 tablespoons milk to make a smooth mixture thick enough to spread. 1.00ts c 18368 Garlic powder 1.00ts d 18368 Salt 0.50ts e 18368 Red pepper flakes, crushed 0.25ts Prepare cake layers: Heat oven to 350 degrees. Grease and flour two 9" round cake pans. In large bowl with electric mixer at medium speed, beat 1/4 cup butter,1 cup sugar,eggs,2/3 cup milk,1 tsp. vanilla and baking powder about 4 minutes until thoroughly blended and smooth. Spoon batter into prepared pans;bake 30 minutes until wooden pick inserted in center of each layer comes out clean. Remove layers to wire racks to cool completely. Prepare egg custard: In 2 qt. saucepan,stir 2/3 cup sugar,cornstarch and salt until thoroughly mixed;slowly stir in 2 1/2 cups milk until smooth. Bring to boil over medium heat,stirring constantly;cook 1 minute until mixture boils rapidly and thickens. Remove from heat; very slowly pour lightly beaten egg yolks into hot mixture,stirring rapidly and constantly to blend and keep smooth. Return mixture to low heat;cook 1 minute longer. Do not allow to boil. Remove from heat;stir in 1 tbsp. vanilla. Cool completely,stirring frequently. Prepare chocolate glaze: In small heavy saucepan over very low heat, melt chocolate and 1 tbsp. butter,stirring frequently until blended and smooth. Remove from heat;stir in confectioners sugar and 1/4 cup milk until blended and smooth. Keep warm,covered. To assemble: Using sharp serrated knife,carefully cut cooled layers in half horizontally. Place one layer,cut side up,on serving platter; spread with 1/3 cooled custard. Repeat with remaining cake layers and custard,ending with cake layer,cut side down. Spoon warm glaze over top of cake,letting mixture drip down sides. Makes 12 to 16 servings. 8536 Confectioners' Sugar 1.00c 8536 Almond Extract 0.50ts 8536 Rum 1.00ts 8536 ;Water With salad oil, grease two 15x10x1" jelly roll pans. Preheat oven to 250. In a large bowl beat egg whites until soft peaks form. Fold in cayenne and Worcestershire. Add peanuts and toss until evenly coated. Spread half the peanuts into each pan. Bake 45 minutes, stirring every 15 minutes. Cool on wire rack. 8537 Molasses 0.33c 8537 Baking soda "Blood pudding is one of the great delicacies of Acadian cuisine. It used to be that every Acadian family made its own. Since the annual slaughter came during Advent, the boudin was usually saved for the Christmas holidays. " Also part of Cajun cuisine, Sauce a boudin When slaughtering a pig, collect the fresh blood, immediately add salt and stir to prevent coagulation. Cut the fresh pork, the lung, heart and neck into large pieces. Place the meat into a large pot and add just water to cover the meat. Add the salt and 3 chopped onions. Simmer on medium heat for 3 hours. Remove the meat from the cooking liquid and let it cool. Cut the meat into very small pieces or grind it with a meat grinder. Add the meat to the cooking liquid with the 2 remaining onions, pepper and spices. Bring the liquid to a boil and slowly add the blood by pouring it through a sieve. Stir constantly. Add the flour, mixed with a small amounts of water. (The flour may be browned in the oven before being add to the meat, provided that slightly more flour is used. ) Simmer the mixture on low heat for approximately 1 hour, stirring frequently. This sauce may served later by warming in a skillet. Boudin des Branches (Blood Pudding Sausages) To make blood pudding sausages, prepare blood pudding sauce but do not simmer for the last half hour. Rather, clean the small intestines of the pig, cut them into 20 inch pieces at tie them at one end. Using a funnel or a piece of birch bark as was the Acadian tradition, fill the intestinal lining with the sauce until the intestine is three quarters full. press out the air and tie the other end, leaving some space for expansion. Put the branches (sausages) in boiling water and cook for 45 to 1 hour. 8538 Margarine, softened 0.00 8539 Cornmeal 1.00c Mince the pork or veal and put it in a pot with the chopped onions, green onions, garlic, parsley, thyme, bay leaves, salt, pepper(s), and cayenne. Add just enough water to meet the level of the ingredients. Bring to a boil and simmer for 10 minutes. Put the ingredients into a bowl and stir in the cooked rice. Adjust seasonings if necessary. Tie the 4 sausage casings at one end and stuff them with the mixture. Twist each 20-inch length into three equal lengths. Tie open end. The boudin can be cooked covered in a little water, grilled or pan fried in a little butter. Cut the sausages and serve 2 to each person. Serves 6 VARIATIONS: This dish is a good one to learn because once you have mastered its preparation you can use almost anything in the place of the pork or veal. Some of the most popular are chicken, shrimp, crabmeat, and crayfish. Bread is a traditional but not as good replacement for the rice. NOTE: This is a great dish to make and it freezes well. Many people cut the casing off the boudin before eating it. b 18370 (or other spicy sausage) 0.00 c 18370 Onion, chopped 1.00lg d 18370 Butter 3.00tb e 18370 Eggs Dice meat. Crush bone. Add water and cloves. Heat slowly to boiling. Cover. Simmer 5 hours. Season to taste. Add vegetables. Simmer 1 hour. Strain. simmer until broth is reduced to 6 cups. Cool. Remove fat. Reheat bouillon. 6 servings. Florence I. Miller, Connersville, IN. h 18370 Whole wheat pastry flour 0.50c i 18370 Baking soda Cut the stems from the eggplants & leave peel. Slice into 1 cm pieces. Spread on a tray & sprinkle slices liberally with salt. Leave for 30 minutes, then dry well with paper towels. Pour enough oil into skillet with a lid, to cover base well. Fry eggplant until lightly browned on each side. Do not cook completely. Lift onto a plate. Add more oil as required for remaining slices. As oil drains out of eggplant, return this to the pan & add onions. Fry gently till translucent. Remove to another plate. Place a layer of eggplant back into the pan. Top with some sliced onion, green pepper rings & tomato slices. Repeat using remaining ingredients & adding a little salt & the chili between layers. Pour in any remaining oil from the eggplant. Add onion & water, cover & simmer gently for 10-15 minutes. Combine chakah ingredients & spread half the sauce into base of serving dish. Top with vegetables, lifting eggplant gently to keep slices intact. Leave some of the juices in the pan. Top vegetables with the rest of the chakah & drizzle the remaining juices over it. Serve with flat bread. 18371 - skinned 0.00 b 18371 Fresh green or red chiles 2.00sm c 18371 Canned bamboo shoots 8.00oz d Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. Serves 4. 0000018353 0000018353 0000018354 0000018354 0000018354 0000018354 0000018354 0000018354 0000018355 0000018355 0000018355 0000018355 0000018355 0000018355 0000018355 0000018356 0000018356 0000018356 0000018356 0000018357 0000018357 0000018357 Heat oil in heavy large skillet over medium heat. Add sausage and pepper flakes. Cook until sausage is no longer pink, stirring frequently, about 7 minutes. Add onion and garlic to skillet and cook until onion is tender and sausage is light brown, stirring occasionally, about 7 minutes. Add tomatoes, cream and salt. Simmer until mixture thickens slightly, about 4 minutes. Cook pasta in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally to prevent sticking. Drain. 0000018361 0000018361 0000018361 0000018362 0000018362 0000018362 0000018362 0000018362 0000018362 0000018363 0000018363 0000018363 0000018363 0000018363 0000018363 0000018363 0000018363 0000018363 0000018364 0000018364 0000018364 0000018364 Cut the trimmed rhubarb into short lenghths and chop the onions quite finely. Put both ingredients into a large pan and pour on the vinegar. Then lightly bruise the whole coriander seeds. Add the seeds direct to the pan if you want to include them in the chutney. I love their spicy bite but some people complain that the seeds stick between their teeth, so you may prefer to tie them in a piece of buttermuslin and remove before potting. Bring the contents of the pan slowly to boiling point, cover and simmer gently for 20 minutes or so to start softening the onion. Add the dried fruits, sugar, curry powder and 1 1/2 teaspoon salt. Stir to mix well. Then continue simmering - this time without a lid - for 1 1/2 hours or so until the rhubarb has pulped down completely, the flavour is mellow, and the colour is rich and the consistency is thick. Stir the chutney occasionally as it cooks to prevent sticking, particularly towards the end. Pot in warm sterilised jars and allow to mature for at least one month before eating. The longer you can resist eating this chutney the better it seems to taste. 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018370 0000018371 0000018371 0000018371 0000018371 0000018371 0000018371 0000018371 0000018371 0000018371 0000018332 *** The recipe specified "butter and lard mixed" for "shortening". Wash the meat, cover with water, add seasonings to taste and cook slowly for several hours. Wash and peel the potatoes and cut into thin slices. Cook until tender. Drain off all of the water, add the 3 Tbsp of butter, salt and pepper to taste, parsley and onion. Mix well. Beat the eggs, add to potatoes and beat mixture lightly. Let stand until pastry is made. Sift together the flour, baking powder and 1/2 tsp salt. Work in the 4 Tbsp of shortening and then add the water, using only enough to hold dough together. Roll thin on a floured board and cut into large circles, about 10 inches in diameter, spread with some of the potato mixture, fold dough to form a semi-circle, pressing edges together with prongs of fork. Drop into the hot meat and broth, cover pot closely and boil about 25 minutes. While these are cooking make a sauce of the 3 Tbsp of butter or bacon drippings, add the bread cubes and brown. Stir in the milk. Arrange the "Boova Shenkel" on a platter and pour over all the milk sauce. Serve at once. Spicy Brisket Spicy Cajun Pork Spicy Calamari - Pla Muk Pad Ped * Spicy Catfish - Pad Ped Pla Dook * Spicy Cauliflower With Braised Tomatoes Spicy Channa Dhal * Stew meat should be cut up into small cubes of meat. ** All soups should be the 10 1/2 oz size. Preheat oven to 300 degrees F. (150 degrees C). Combine all ingredients in a large covered casserole or Dutch Oven. Stir until well blended. Bake 3 to 4 hours or until meat is tender. Cool. Put into eight 1-pint freezer containers, leaving 1/2-inch space at top. Seal and label as BRAISED BEEF CUBES MIX. Freeze and use within 3 months. Makes about 8 pints of BRAISED BEEF CUBE MIX. eed Sal CUT EACH ENDIVE IN HALF lengthwise and set aside. Heat the butter and oil in a large skillet over medium heat on the stove. Add the endive in one layer and cook until the outer leaves are nicely browned, about 7 minutes. Turn endives and brown the other side, about 4 minutes. (Do this in two batches, if necessary. ) Add the broth, sprinkle with salt and cook until the liquid is reduced, about 10 minutes. Transfer the endive and its juices to a serving platter. Serve immediately. In deep, heavy pot, heat oil. Add 1 Tb butter and let it melt and foam. Add mushrooms. Stir over high heat 2 minutes. Remove mushrooms with slotted spoon and set aside. Brown livers; remove and set aside. Lightly brown duck or chicken on both sides and remove from pan. Reduce heat to low, add 1 Tb butter and melt it. Add garlic and orange rind. Stir over low heat 2 minutes. Add tomato paste and meat flavorings and blend. Add stock, orange juice and honey and stir over moderate heat until mixture boils. Add peach puree and jelly and bring to a boil. Place breasts in pot and coat with sauce. Cook over low heat about 20 minutes or until done. Arrange breasts on heatproof serving platter. Whisk Hollandaise sauce or whipped cream into sauce. Add mushrooms and peaches. Spoon sauce mixture over breasts and brown top lightly under broiler. Slice livers neatly and arrange as garnish on top of dish. Spiced Pancakes With Banana Foster Topping PREHEAT OVEN TO 350F. Trim any discoloration from root bottoms of celery but allow stalks to remain attached. Cut each bunch of celery in half lengthwise. Cut tops off, leaving bottom halves about 5 inches long. Reserve some celery leaves for garnish. Place celery in single layer in shallow casserole, cut side up. Drizzle olive oil evenly over celery. Stir red wine vinegar into chicken broth. Pour mixture over celery. Sprinkle with salt and pepper to taste. Cover dish with foil. Bake 1 1/4-to-1 1/2 hours. Serve hot or cold. Sprinkle a few celery leaves on top as garnish. Spicy Deep Fried Chicken - (hunan Chicken) Spicy Deep-Fried Chicken - (hunan Chicken) Spicy Dip For Vegetables Spicy Egg Noodles (bamee Haeng) Spicy Eggplant In Ginger-Tamarind Sauce (masala Vangi) Spicy Eggplant-Miso Saute With Bulgur PREHEAT OVEN TO 325F. Heat the olive oil over medium heat in a heavy roasting pan or Dutch oven large enough to hold the shanks in 1 layer on the stove. Add the shanks and cook 10 minutes on each side. Pour off all but 2 tablespoons fat; add the onion, carrot and celery and cook 5 minutes. Add the garlic, wine, water, lemon, salt and pepper. Cover and place in the oven. Cook 1 1/2 hours or until tender. Turn the lamb every 30 minutes and check to ensure that the liquid has not evaporated. If the pan is dry, add another cup of water. When lamb is tender, remove the shanks from the sauce, strain the sauce through a fine sieve and discard the vegetables. Skim and discard fat from the surface of the braising liquid. To serve, arrange the shanks on a platter and serve the braising liquid on the side. 06449 0000006449 0000006449 0000006449 0000006449 0000006449 0000006449 0000006449 0000006449 0000006449 0000006449 You can add wine, herbs or cream to this recipe, which should be served as a side dish to roast meats. PREHEAT OVEN TO 350F. Clean leeks; remove all withered leaves and trim the roots carefully. Without cutting entirely through the root, slit the leeks lengthwise to remove all of the dirt. Trim to a total length of about 8 inches (save the trimmings for stock). Place the leeks in a baking dish in 1 layer. Pour in enough water or stock to come about halfway up the leeks. Dot with butter and salt and pepper to taste. Set the baking dish over high heat on the stove top and bring to a boil. Cover and braise in oven for 30-to-40 minutes or until the whites of the leeks are tender. The cover may be left slightly ajar to evaporate some of the liquid. Sprinkle with butter or minced parsley and serve. 00006452 0000006452 0000006452 0000006452 0000006452 0000006452 0000006452 0000006453 0000006453 0000006453 0000006453 In a large skillet, over medium heat, combine sherry & oil. Heat to simmering. Add leeks, stirring frequently for 3 minutes. Add mushrooms & saute for 5 minutes. Stir in orange juice, peel & vinegar. Remove from heat. Add seasonings & serve warm. 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 0000006454 PREHEAT OVEN TO 350F. TRIM and discard the outer leaves from the escarole, leaving the lighter green center. Cut in half from root to tip. Trim and discard any discolored outer leaves of endive and Boston lettuce and cut them in half from root to tip. Heat the olive oil in a large skillet over medium heat and add the lettuces. Cook until golden on both sides. If lettuces don't fit in the skillet, perform this operation in batches. Add garlic, coriander, thyme, rosemary, water and vinegar, cover, place in oven and cook 15 minutes. Transfer the skillet to the stove top and remove the lettuces. Let cool on a plate. Press the lettuces and add any braising liquid to the skillet. Add the cream and cook until the liquid becomes saucelike. Pour into a bowl and let cool. To serve, cut halves of Boston lettuce and escarole in half. Arrange all lettuces on a platter and pour the sauce over the top. 00006458 0000006458 0000006458 0000006458 0000006458 * See Sowest 2 for recipe. ~------------------------------------------------------------------------- Mix ground beef, fully cooked ham, ground pork, eggs, salt, pepper, and the nutmeg. Shape into a loaf. Cover and refrigerate for 1 hour. Prepare Chipolte Sauce and set aside. Mix bread crumbs and tortilla mix. Coat meat loaf with bred crumb mixture. Heat oil in 10-inch skillet until hot. Cook meat loaf in oil over medium heat until brown on all sides. Pour Chipotle Sauce over meat loaf. Heat to boiling and reduce the heat. Cover and simmer until done; about 1 hour. 0000006461 0000006461 0000006461 0000006461 0000006461 0000006461 0000006461 0000006461 0000006461 0000006462 0000006462 0000006462 0000006462 0000006462 0000006462 0000006462 0000006463 0000006463 0000006463 0000006463 0000006463 0000006463 0000006463 Serves 3 Trim any excess fat off tenderloin and cut into about 4 pieces. In a hot non-stick skillet, saute pieces until they are brown on both sides, about 3-5 minutes. Remove and set aside. Add oil to skillet after removing pork; saute onion in oil until it begins to soften, about 3 minutes. Add garlic and cook another minute. Add herbs, tomatoes, wine, sugar and pepper to taste to skillet and cook over medium heat until orzo is ready. Spoon pork & tomato sauce over orzo. Serve. Brown chops in oil in 2 1/2 quart glass ceramic casserole at least 10 inches across, on top of stove over moderately high heat 2 minutes on each side. (Can you do that??? -Valerie's question) Rearrange chops in casserole with thickest parts toward outside. If chops released more than 1 T drippings during browning, drain off excess. Add water, rosemary and pepper. Cover with casserole lid or vented plastic food wrap and microwave on medium for 12 to 15 minutes or until fork-tender (see note), turning chops over and rearranging at half time. To test, cut chop near bone - meat should not be pink. If still pink, continue microwaving in 3-minutes increments. Sprinkle with salt and let stand, covered, 3 minutes. Braised Pork Chops with Orange and Ginger: Prepare as directed, substituting for the water and rosemary, 1/4 cup orange juice blended with 2 T Dijon-style mustard, 1 T minced fresh ginger and 1 T brown sugar. Power levels: high (100 percent), medium-high (70 percent), medium (50 percent), medium-low (30 percent) and low (10 percent). Note: In ovens of less than 600 watts, increase cooking times about 15 percent. mer 10 minutes longer, stirring occasionally. Quarter unpeeled orange and chop it finely in food processor. Add to simmering cranberry mixture with remaining 1/2 cup of water and spices. Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill before serving. Sugar 0.25c Melt the butter in heavy-based pot over a moderate heat. Add the onions & cook gently till translucent. Season, then cover & simmer over a very low heat for 20 minutes. Stir & transfer to a warmed serving dish. hicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender. Stir in broth, raisins and chicken. Heat to boiling, stirring constantly. Mix the cornstarch and cold water; stir into chi PREHEAT OVEN TO 375F. Pat the sweetbreads dry and peel and discard the most obvious membranes without breaking the sweetbreads into small pieces. Mix mace, salt and pepper with flour, and dust the sweetbreads, shaking off the excess. Heat the oil in a heavy, oven-proof frying pan over medium heat on the stove and add the sweetbreads. Cook until they are dark golden on both sides, about 5 minutes per side. Do not crowd the pan or they won't brown. Tilt the pan and pour off any remaining oil and add the shallots, wine and broth and bring to a boil. Cover the skillet and transfer to the oven. Turn temperature to 325F and cook 35 minutes, turning once. Remove pan from oven and use a slotted spoon to transfer the sweetbreads to a platter. Add the cream to the cooking juices and quickly boil the liquid until it starts to become sauce-like, about 10 minutes. Remove from the heat and whisk in the butter. When it's time for dinner, strain the sauce over the sweetbreads; decorate with slices of lemon. e egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes ( Remove outer, wilted cabbage leaves and core. Place cabbage in a large pot of boiling water and simmer gently for 10 minutes. Remove and drain. gently pull off 12 leaves and set aside. Finely chop the rest of the cabbage. Heat 1 T vegetable oil; add onions, pork, and ground beef. Cook until lightly browned. Drain off excess fat. Add the chopped cabbage, caraway seeds, salt, and pepper. Pour in the white wine. Cover and simmer the mixture for 10 minutes, stirring often. Grease an ovenproof dish with 1 t of vegetable oil; line the dish with half the cabbage leaves. Spoon in the meat mixture, cover with the rest of the cabbage leaves. Cut bacon strips in half and arrange on top. Place in preheated 350 degree F. oven; bake for approximately 45 minutes. 0.00 m 18376 Chopped green onions for 0.00 n 18376 -garnish Makes two 8-inch loaves 2 Tbsp active dry yeast 3 cups warm water 1 cup bran flakes 1 cup buckwheat flour 1/3 cup brown sugar 1/4 cup safflower oil 2 tsp salt 2 1/3 to 3 cups whole wheat flour 2 1/2 to 3 cups white flour, preferably unbleached In a large bowl dissolve the yeast in the warm water. Stir in the bran flakes, buckwheat flour, brown sugar, oil, salt, and about 2 cups each of the whole wheat and white flour. At this point the dough should be quite stiff and hard to stir. Turn the dough out onto a floured working surface to rest while you clean and grease your bowl. Knead the dough, adding more of the whole wheat and white flour as necessary; this will be quite a tacky dough and will absorb a lot more flour as you knead, but 10 minutes of kneading should be enough. Put the dough in the greased bowl,k turning to coat. Cover with plastic wrap and let rise until double in bulk - about 1 1/2 hours, maybe 2 hours. Turn the dough out, punch it down, and form it into 2 loaves. Place in greased 8-inch bread pans - they will be quite full. Don't let it rise too long this time or the bread will be crumbly - about 35 minutes, uncovered. Bake in a preheated 350 F oven for 50 minutes. Turn out onto a rack to cool. 18377 Ground cloves 0.12ts h 18377 Packed flaked coconut 0.50c i Boil all ingredients except bran to soft ball stage (234 - 238 F). Cool to room temperature. Add bran. If desired, 1/2 cup raisins, dates, or nuts may be added. Beat until stiff enough to knead. Turn onto board dusted with powdered sugar. Knead until smooth. Shape into a roll and slice. 1.00ts l 18377 Coarse salt; or to taste 0.50ts m brandy Wash and drain cranberries. Place in a jelly roll pan or on a cookie sheet with sides. Sprinkle with sugar until berries are covered. Broil, stirring several times for first few minutes, 6-8 inches below burner. (Stirring prevents sugar from crystallizing. ) Continue broiling until berries have popped, this takes several minutes. Pour into a storage container and add generous amount of brandy. Stir lightly, cover and refrigerate. Will keep indefinitely in refrigerator. Good with turkey or chicken. Makes about 6 cups. -Tamarind residue from above 0.00 r 18377 -Boiling water 0.50c s 18377 Cornstarch 0.50ts t 18377 Shredded fresh ginger 1.00tb "Bratwurst resembles plump hot dogs. This recipe makes three pounds. " 1. Prepare the casings. Grind the pork, veal, and pork fat separately through the fine blade of the grinder. Mix the ground meats and grind again. Add the remaining ingredients to the meat mixture and mix thoroughly. Stuff the mixture into the casings and twist off into four- or five-inch lengths. Refrigerate for up to two days. The bratwurst can be pan fired or grilled over charcoal. , 5/29/91. DIRECTIONS: Melt chocolate and butter over hot water. Remove from heat, and stir in Brazil nuts and raisins. Spread on cookie sheet lined with waxed paper. Chill until firm. Break into pieces. Store in refrigerator. the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-hi Cream shortening, add sugar gradually and cream well. Add well-beaten eggs and beat together until rich and puffy with air. Stir in the chopped Brazil nuts. Sift together flour, baking powder, salt and spices. Add these sifted dry ingredients to cake mixture alternately with the liquid coffee. Bake in two 8" layer cake pans (greased and lined with parchment) in a 350 F. oven about 35 minutes. Cool and frost as desired, decorating top of cake with sliced Brazil nuts. high heat. When it is ho Melt the butter, add the mushrooms and diced green pepper. Saute for 5 minutes over a slow heat to prevent butter from burning. Add flour and seasonings, mix well, then add cold chicken broth and milk. Stir constantly until creamy. Set dish over hot water in a double boiler, add chicken slices, diced red pepper and lemon juice and cook until hot. Then add well-beaten egg yolks. Continue stirring until everything is hot. DO NOT overcook unless you like creamy scrambled eggs. Serve on toast, if desired. water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. 7641 Sesame paste In the top of a double-boiler over hot water, melt the chocolate squares. Stir in the sugar. Gradually stir in hot coffee, mixing thoroughly. Add the milk and continue cooking until all particles of the chocolate are dissolved and the mixture is smooth, about 10 minutes. Pour into a jar. Cover and chill. When ready to serve, stir in the chilled Coca-Cola. Serve over ice cubes in tall glasses. For a beverage, top with whipped cream. For a dessert, add a scoop of vanilla ice cream. Makes 5 cups. t oven to 450 F. Dip fish in egg; coat with combined cheese, crumbs and red pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with a fork. Variation: Substitute boneless, skinless chicken breasts for fish, decrease temperature to 400 F. , bake 15 to 20 minutes or until tender. 7641 Crushed peanuts 1.00tb 7641 Gently mix together the cucumbers, onions, green peppers and salt. Cover with crushed ice and let stand for 3 hours. Continue to add ice as it melts so cucumbers become crisp and cold. Drain well. Meanwhile, combine sugar, spices and vinegar in a large kettle and bring to a boil. Add drained vegetables and heat to boiling point, but do not boil. Spoon into hot steralized jars and seal. Makes 8 pints. d tie into 4-inch links. Fresh sausage will keep for 3 days in the refrigerator, frozen for Cream yolks of eggs and sugar. Add crumbs and nuts. Fold in whites of eggs beaten stiff. Top with tart jelly and serve with whipped cream. Note: Bake in moderate 350 F. oven. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 21606 Spanish Potato Salad Side Dishes 35202 4 -1 -1 - Bread Pudding Heat oven to 350 degrees. Toast bread slices lightly. Spread slices with margarine; sprinkle with brown sugar and cinnamon. Cut each slice into 4 pieces. Arrange pieces sugared side up in buttered 1 1/2 quart casserole; sprinkle with raisins. Mix eggs, granulated sugar, vanilla and salt; slowly stir in milk, pour over bread. Place casserole in square pan, 9x9x2 inches, on oven rack; pour very hot water (1 inch deep) into pan. Bake until knife inserted halfway between center and edge comes out clean, 65 to 70 minutes. Remove casserole from hot water. Serve warm or cool. 6 to 8 servings. 1.00 -1 -1.00 -1.00 -1.00 mea 21609 Special Fried Rice (ck) Side Dishes Entree Chinese Jewish 35205 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21610 Spice Hot Chocolate Bread Pudding: Remove crust from bread. Cut bread into cubes. Beat eggs; add sugar, butter, milk, vanilla and nutmeg. Add bread and raisins if desired to mixture and mix well. Pour into greased 2-quart casserole and bake at 350 for 45 minutes. Lemon Sauce: Mix sugar, cornstarch and salt. Add eggs, lemon juice, grated rind and water. Cook in double boiler until think, stirring constantly. Add butter and let cool. des 21612 Spiced Holiday Pecans Holidays 35211 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 21613 Spiced Poached Pears In Red Wine Side Dishes Check 35212 Slice bread 1/2" thick. Butter 1 side of each slice. Butter 1 1/2 qt. shallow baking dish. Arrange one half the bread, buttered side up, in single layer in dish. Sprinkle with cherries or raisins. Top with another layer of bread slices. Whisk eggs, 1/2 cup sugar and vanilla and almond extracts, and salt in bowl. Whisk in hot milk. Pour custard over bread. Press bread into custard. Let stand 30 minutes. Press again. Preat oven to 350 degrees. Place baking dish in larger baking pan. Combine remaining sugar and cinnamon in bowl. Sprinkle over pudding. Pour boiling water in large pan halfway up side of dish. Bake 45 to 50 minutes until golden. Serve warm with cream. -1.00 -1.00 -1.00 veg 21616 Spicy Channa Dhal Entree Side Dishes Vegan 35218 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Preheat oven to 350 degrees. Toast bread on baking sheet until golden. Cool. Cover raisins in hot water and soak. Combine sugar, corstarch, cinnamon, salt, and nutmeg. Whisk eggs then gradually whisk in sugar mix. Whisk in sugar mix, milk, vanilla. Spread toast in a 13x9 glass baking dish. Pour egg mix over bread. Drain raisins and sprinkle over top. Bake 50 minutes until top is golden and center is just set. Let stand at least 10 minutes. 6 Bread Pudding with Meringue nonstick cooking spray Preheat oven to 375 degrees. Put milk and egg in bowl and mix thoroughly. Add bread and let soak 30 minutes. Stir in 3 Tbsp sugar, the rainsins, nutmeg, vanilla, and cinnamon; mix well. Spoon mixture into 8-inch square baking dish sprayed with nonstick coating. Dot with mragarine and bake 30 minutes or until firm. Put egg whites in bowl of electric mixer and beat until foamy. Gradually add remaining 2 Tbsp sugar and beat for about 1 1/2 minutes or until stiff peaks form. Spread meringue over pudding, sealing edges. REturn to oven and bake 2 minutes longer or until lightly browned. Serves 4. Each serving: 225 calories, 3 g fat, 75 mg cholesterol, 270 mg sodium 2509 Turmeric 0.50ts 2509 Chili powder 1.00ts 2509 Grease a 12x7x2-inch baking dish or other shallow 2-quart casserole. Place bread cubes in prepared dish. Sprinkle with raisins. Arrange baguette slices overlapping as necessary on top of cubes. In a large bowl beat eggs, milk, the 1/2 cup sugar, butter, cinnamon and vanilla until smooth. Pour egg mixture over bread. Let stand 15 minutes. Combine the 2 tablespoons sugar and nutmeg. Sprinkle over bread mixture. Bake in a 375 F oven for 45 minutes or until a knife inserted near the center comes out clean. Let cool 30 minutes. Serve with Praline Sauce. Makes 6 to 8 servings. Tops Grocery Store Ad flyer. November 12, 1991 "New Year's Day Brunch" bbed 1.00lb 2510 Margarine 1.00oz 2510 Cider 3.00oz Let rise for 3 hours. Note: No other directions. Any sponge should do, sourdough perhaps? Bake in moderate 350 F. oven. 2510 Rosemary 1.00ts 2510 Mustard powder 1.00ts 2511 Ghee 4.00tb After making the dough for your pizza you place it on a piece of heavy duty aluminium foil. Spread it into a circular pizza shape. Take your pizza cutter and score the dough into 1/2" slices and then cut the entire pie in half. Melt a 1/2 stick of margerine and add 1/2 teaspoon of garlic powder(add more or less to suit you). Spread this on your bread sticks. Top the bread with parmesean cheese and place aluminum foil directly on oven rack-no pan needed-at 450 degrees until crispy and browned. I always make an extra crust when making pizza for my family. After eating the bread sticks no one wants much pizza. I hope you like it. Mary in Memphis 2511 Coriander 1.00tb 2511 Turmeric 0.50ts 2511 Salt 1.00ts Soak the bread in cold water and squeeze dry. Add seasoning ingredients and melted butter and mix thoroughly. Add egg and the heart, liver and gizzard of the fowl which have been partially cooked and chopped fine. Use for stuffing fowl. 2511 Minced coriander 3.00tb 2512 Fresh green beans 1.50lb Preheat oven to 350 degrees. Spray an 8" square pan with Pam. Mix eggs, sugar, and flour. Add pineapple and pour into pan. Toss bread cubes in butter. Sprinkle on top of pineapple. Bake 40 minutes. minute. Add rice and stir to coat. Add salt, broth and the cinnamon stick. Bring to a boil. Cover, reduce heat and simmer 20 to 25 minutes, until liquid is absorbed. Discard cinnamon stick. Heat 1 teaspoon oil; add raisins and almonds and warm. Mix with rice and serve. Food Exchanges per s Beat eggs and milk together. combine flour, salt and pepper. Dip the chops in the egg & milk mixture and then the flour & crumb mixture. Heat butter and oil in a skillet and brown chops on all sides. Add the water before simmering. Cover and simmer 35-45 minutes, until done. 12258 Butter 0.25c c 12258 Onion juice 1.00ts To defrost tofu, place plastic bag filled with frozen tofu into bowl of hot water. After about 15 minutes, drain bowl and ad more hot water. Repeat process until tofu is soft. Remove tofu from plastic bag, rinse, and then squeeze out excess water by placing cakes between two plates and pressing plates together while tipping out water. Cut tofu horizontally into 1/2 inch thick slices. In large shallow pot, combine water, ginger, and soy sauce. Simmer sliced tofu in the marinade for 20 minutes. With large spatula, remove tofu. Gently squeeze out excess liquid by pressing tofu between fingertips. Set aside. To make dip, combine soft tofu, 1/2 c water, and 2 Tb soy sauce in blender or food processor; pour this batter onto large flat plate. Place whole-wheat flour in a second flat plate and cornmeal on a third. Dredge each slice of marinated tofu first in flour, then in batter, and last in cornmeal. Heat oil to sizzling in large skillet and deep or shallow fry (as you prefer) each cutlet until both sides are golden brown. Drain on paper towels. Serve with dollop of tartar sauce and sprig of fresh parsley. Note: to freeze tofu, place in plastic bag, seal, and freeze for a minimum of 48 hours before thawing. The color of frozen tofu will be a light amber, and when cooked, its texture will be pleasantly chewy. Makes 6 servings. until liquid is neatly evaporated. Add sesame oil and pepper to taste; stir. Sprinkle with Sesame Seeds. Food Ecxchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FA Cut 2 pounds of veal steak, cut 1/2 inch thick, in pieces for serving. Sprinkle with salt & pepper, dip in cracker or bread crumbs, then in beaten egg, then again in crumbs. Let stand a few minutes then fry on both sides. Sprinkle with lemon juice and garnish with a fried egg per portion. --------- f 12259 Stuffing recipe 1.00 g 12259 Bay leaf COMBINE ALL INGREDIENTS except butter. If using a meat grinder, fit it with a medium die. If using a food processor, put only a small quantity in the work bowl at a time and pulse carefully so the mixture doesn't turn into a paste. Repeat until all mixture is ground; then mix the separate batches together well. Form the ground meat into patties. To cook the sausage, melt the butter in a large skillet over medium heat on the stove and cook the patties 2-to-3 minutes on each side. Makes 12 to 16 Patties e prefer fresh herbs if using the hand machines; triple the amount given. Goes well with anything. Per 1 cup Serving: 277calories 10. 2g protein 42. 5g carbohydrate 7. 2g fat 22. 0mg sodium The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95. n 12259 Bread crumbs 0.50c o 12259 Choppe In small bowl, mix mayonnaise and mustard. Set aside. Preheat grill for 5 minutes. Generously season egg rings or screw bands from wide mouthed canning jars. Season griddle or skillet. Place griddle on one half of cooking grid. Arrange egg rings on one half of griddle. Preheat grill for 5 minutes longer. Break one egg into each ring. Grill at high with hood open until yolks are slightly set, about 3 minutes. Arrange bacon on other half of griddle. Grill with hood open 1-2 minutes, turning over once. Spread each English muffin half with mayonnaise mixture. Place 1 egg on each of 4 muffing halves. Layer with bacon and cheese. Top with remaining muffin halves. Place sandwiches on griddle. Grill with hood closed until cheese melts. 4-5 minutes. Makes 4 servings. 000018377 0000018377 0000018377 0000018377 0000018377 0000018378 0000018378 0000018378 0000018378 0000018378 0000018378 0000018332 Brown chicken in butter; remove. Brown mushrooms. Stir in soup, garlic and seasonings. Add chicken. Cover and cook over low heat 45 minutes, stirring now and then. Blend in cream; heat slowly. Serve with noodles. 0000018379 0000018379 0000018379 0000018379 0000018379 0000018379 0000018380 0000018380 0000018380 0000018380 0000018380 0000018380 0000018380 0000018380 0000018380 Flatten the chicken breast halves between two sheets of waxed paper with the side of a cleaver or a rolling pin. Mix the flour, salt, pepper and paprika. Dredge the chicken pieces in the seasoned flour and set aside. Heat the olive over medium heat in a frying pan; add the scallions and garlic. Saute and stir for about 2 minutes. Remove with a slotted spoon to a heated dish. Add the butter to the same frying pan. Add the chicken pieces when the butter is bubbly. Fry the chicken until brown, about 3 minutes on each side. Increase heat to high; add the sherry, lime juice, Tabasco sauce, sliced olives and the reserved scallions and garlic. Cook less than 2 minutes. Remove the chicken to heated serving plates. Spoon the sauce from the pan over the chicken. Garnish with lime quarters and parsley sprigs. Serve with an 8-ounce can of stewed tomatoes with 2 tablespoons of bottled Caesar-type salad dressing mixed in with it and sprinkled with Parmesan cheese. NOTE: This recipe can be doubled. Servings: 4 The skinless boneless chicken breast halves should be about 1 1/4 lbs. Sprinkle the chicken breasts on all sides with salt and pepper. Heat the oil in a skillet over medium-high heat and add the chicken. Cook until golden brown, about 4 minutes, and turn. Cook and brown for 4 minutes more. Pour off the fat from the skillet and scatter the carrots, mushrooms, shallots and garlic over the chicken. Continue cooking and stirring for about 3 minutes. Sprinkle the flour over the chicken and vegetables, stirring to distribute the flour evenly. Add the wine and stir. Add the broth, tomato paste, bay leaf, thyme and mustard. Blend well. Cover and simmer for 10 minutes. Uncover and cook 5 minutes more to reduce the sauce. Remove the bay leaf. Sprinkle with parsley and serve with Rice with Sweet Peppers and Ham and Broccoli Puree. Serves 4. 018388 0000018388 0000018388 0000018389 0000018389 0000018389 0000018389 0000018389 With the metal blade in place, add 3 cups flour, salt, sugar, butter and yeast to bowl of processor. Turn machine on and off rapidly 2 or 3 times or until butter is thoroughly cut into dry ingredients. Add half the water and turn processor on and off 4 times. Add 1 1/2 cups flour and remaining water. Repeat on/off turns 4 times, then let processor run until a ball of dough formson the blades. If the dough is too sticky (wet), add remaining flour a few tablespoons at a time. When correct consistency, let processor run 40 to 60 seconds to knead dough. Turn dough out onto a lightly floured board and knead several times to form a smooth ball. Cover with plastic wrap and a towel. Let rest 20 minutes. Divide dough in half. Roll each half into an oblong 15 x 10 inches. Beginning at wide side, roll tightly Pinch seam to seal and taper ends by rolling gently back and forth. Place on greased baking sheets sprinkled with cornmeal. Brush dough with corn oil. Cover loosely with plastic wrap. Refrigerate 2 to 24 hours. When ready to bake, remove from refrigerator. Uncover dough carefully and let stand at room temperature for 10 minutes. Make 3 ro 4 cuts on top of each loaf with edge of metal blade or sharp knife. Bake at 425 degrees for 20 minutes. Remove from oven and brush with egg white beaten with cold water. Return to oven and bake 5 to 10 minutes longer or until golden brown. Remove from oven and cool on a wire rack. lesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Place eggs in bowl. Attach bowl and flat beater. Turn to speed 6 or medium and beat 1 minute. Continue to beat on speed 6 or medium, gradually sprinkle in sugar; beat for 4 minutes. Reduce to stir speed or slow and add pumpkin. Stop and scrape bowl. Combine flour, baking powder, cinnamon, nutmeg, and ground ginger. Turn to stir spped or slow and gradually add flour mixture to egg mixture, about 1 minute. Line 9 x 13 x 3/4-inch jelly roll pan with waxed paper and grease well. Pour mixture into pan and bake at 375F. for 12 to 13 minutes. Remove from oven and immediately turn onto a towel sprinkled with powdered sugar. Remove waxed paper and roll cake and towel together; place on rack to cool completely. When cool, unroll cake and spread with Cream Cheese Filling. Reroll and sprinkle with powdered sugar. ~---------------------------Cream Cheese Filling ------------------------- Place all ingredients in bowl. Attach bowl and flat beater. Turn to speed 4 or medium and beat until thoroughly combined, about 2 minutes. HINT: For holidays I tint the filing with food coloring. For Halloween and Thanksgiving I use orange, And for Christmas I decorate to roll with Red and Green. This is a spectacular tasting and looking dessert for those special occasions. lling on paper towels. Mound filling into caps. Can be prepared up to a day ahead. Cover and refrigerate. 350 oven. Bake uncovered until hot, about 8 minutes. Remove and arrange on a serving tray. Garnish each with a basil leaf Servings: 8 Prepare this simple yet elegant classic when seasonal berries are at their best. Be sure to reserve the prettiest ones for garnish. DIRECTIONS: In small bowl, combine sugar, liqueur, and orange and lemon rinds. Set aside. In medium size bowl, beat cream until stiff. Cut strawberries in half, reserving 8 for garnish, if desired. With a metal spoon, break ice cream into chunks, and place in large bowl. Quickly fold whipped cream and strawberries into ice cream; fold in sugar mixture just until combined. Spoon Strawberries Romanoff into individual serving bowls; garnish with reserved berries, if desired, and serve immediately. the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain NOTE: Simmer cream until reduced by half, about 20 minutes. Preheat the oven to 400 F. Lightly butter an 8-inch springform pan. In a double boiler, melt 4 ounces of the chocolate with 1/4 pound of the butter, cut into small pieces. In a medium bowl, blend the flour and 1/3 cup of the sugar. Add the eggs and mix well. Add the melted chocolate and butter to the bowl and, with an electric mixer, beat at high speed for about 5 minutes, until the batter is smooth and forms a ribbon when the beaters are lifted. Pour the batter into the prepared pan (it will be about 1 inch deep) and bake for 15 to 20 minutes, until the cake is set and a toothpick inserted in the center comes out dry. Unmold the cake onto a rack and let it cool; it will fall to about half its original height. Meanwhile, in a double boiler, melt the remaining 3 ounces of chocolate with the remaining 1 teaspoon butter. In a small heavy saucepan, bring the reduced cream to a boil, then whisk it vigorously into the chocolate. Continue whisking until smooth and glossy. Place sheets of waxed paper under the cake and cooling rack. Pour the frosting over the top of the cake, using a metal spatula to spread the frosting evenly over the top and sides. After the frosting has hardened slightly, about 5 minutes, use a long straight knife to mark the top in a crisscross pattern. Mix the cocoa with the remaining 1 tablespoon sugar and sprinkle it decoratively over the cake before serving. 4.00sl Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft. Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. Loosen cabbage leaves by putting the whole head into boiling water until the leaves come off. Cut off the hard stem parts, and put the leaves in boiling salted water one at a time until they are partialy cooked. Mix the meat, bread, salt, pepper, egg and onion together. Make a white gravy out of the margarine, flour, water, and milk. Season with salt and pepper and add capers. You can also use tomato sauce for a change. Grease the bottom and sides of a large casserole dish. Layer in the cabbage, meat and gravy alternately. Top with cabbage. Cover and bake at 375F for 45-60 minutes. FORMATION/SERV --------- 0.00--------- 3313 252 calories 0.00x 3313 24 g protein 0.00x 3313 10 g carbohydrate Cook bacon; beat egg; add tuna, mustard, mayonnaisse, onion, bread crumbs, and mix well. Spoon onto bottom halves of buns. Broil 6" away from the heat till brown; about 6 minutes. Top each with a tomato slice and two pieces of bacon. Cover with top of buns which you have toasted lightly before 3313 401 mg sodium 0.00x 3314 Lean beef bottom round Wash and drain cukes. Put down a layer of dill in a large crock. Layer cukes, dill, pickling spices (and whole rocambole and washed grape leaves if desired) in crock. Stir together remaining ingredients and pour over cucumbers until well covered. (make more brine as necessary) Place a heavy plate on top of cukes, and weight it down with a large jar filled with water. Do not fill crock to the top as it may overflow when the cukes release water. Let sit for approx 3 weeks, or until cukes are uniformly colored throughout and well flavored with dill. Remove cukes from brine and wash, discarding any soft cukes. Pack pickles into clean quart jars adding 1-2 cloves sliced rocambole (or garlic), 1 t peppercorns, 1/4 t pickling spices, and 1/2 t turmeric. Make up fresh brine from recipe above, bring to a boil and pour over dills in jar leaving 1" of headroom. Seal jars and process in boiling water bath 5 minutes. Start counting time the second the jars are placed in the boiling water. Wait at least three weeks before eating. a 11265 Large Eggs 2.00ea b 11265 Ground Cinnamon 1.00t c 11265 Ground Cloves 0.25t d 11265 Butter/Sour Milk Melt the shortening in a large pan and brown the onion. Then add the meat which has been well-seasoned with the salt & pepper. Add the sauerkraut and cover with boiling water. Cook slowly for 2 hours or until meat is tender. Make recipe of Dumplings #1. Cut the dough in squares and place on top of meat and sauerkraut. Cover the pan tightly and cook for 25 minutes. Serve immediately. 2.00T h 11265 Milk Marinate brisket in soy sauce and water for 24 hours. Before cooking,rinse in water,blot dry. Spread cracked peppercorns on counter,oil one side of brisket and press oiled side onto peppercorns. Peppercorns should completely coat one side of brisket. Place brisket on broiler pan,peppercorn side up and broil for 10 minutes so that peppercorns are charred. Then,without turning meat, lower rack and roast the brisket at 325 degrees for 10 minutes (rare) to 20 minutes (medium rare). Allow to cool. Serve,thinly sliced,at room temperature. 25t m 11265 Seedless Blackberry Jam 0.50c n 11265 CARMEL ICING --------- 0.00--------- o 11265 Packed Brown Sugar 0.50c p Shell the beans and simmer gently, along with the bacon and a pinch of salt, in the water for about 1 hour. Drain the beans and reserve the cooking liquid. Remove the bacon. Heat the butter or lard in a saucepan, add the fliur, cook together to make a light roux, then pour in enough of the cooking liquid to make a smooth creamy sauce for the beans. Season with pepper and savory. Simmer gently for about 15 minutes, stirring occasionally. Return the beans and the bacon slices to the sauce and continue cooking until everything is heated through. Makes 4 to 6 servings. d 11266 Coarsely Chopped Carrots 2.00c e 11266 Chopped Celery 1.00c f 11266 Packed Dark Brown Sugar 2.00T Place 10 White Castle hamburgers side by side in a large casserole dish. Cook 4 packages of frozen broccoli, drain and layer over White Castles. Melt cheese and pour over broccoli and White Castles. Crush 1 stack of crackers with 1/2 stick of butter; sprinkle over top of casserole. Bake at 350 deg F. for 30 minutes or until topping starts to brown. Carol Cox, Cincinnati, Ohio 11266 Unbleached All-purpose Flour 0.67c g white pepper and nutmeg 4 c cooked chopped broccoli f Preheat oven to 400 degrees for 10 minutes. Stir in broccoli. Set aside. Roll out pastry large enough to fit into a 9 inch deep dish quiche 4. Pour filling into crust. Bake 30 minutes. 11266 Slices Bacon 6.00ea n 11266 Cubed Peeled Potatoes 1.00c Servings: 4 Place carrots, celery, onions, garlic, marjoram, basil and stock in medium size saucepan. Bring to boil, reduce heat, cover, simmer for 10 minutes. Add the milk and broccoli. Return to boil, reduce heat, cover and simmer for 5 to 7 minutes or until broccoli is tender. Add macaroni and nutmeg and heat through. Remove some broccoli buds from the soup and set aside. Place remaining soup in a blender and process on low speed, until the soup is smooth. Return soup to pot with reserved broccoli buds and heat through. AAAAAAAAAAAA AAAAAABBBBBEEEF BBBBBBBBBBEEEEFF BBBBBBBBCDEEEEFFF BBBBCCCCDDEEEEFFFF CCCCCCCDDDEEEEFFFFG CCCCCCDDDDEEEEFFFFG CCCCCDDDDDEEEEFFFFGG !!!"" WXXXYYYZZ[[[\\\!!""" WXXXYYZZZ[[[\\\ XXXXYYZZZ[[[\\\ XXXYYYZZZ[[\\\\ XXXYYYZZZ[[\\\] XYYZZZ[[[\\]]ll * Broccoli should be cut into long-stemmed florets, blanched, drained ** Red Pepper should be cut in julienne strips Preheat oven to 325". Place one layer of broccoli in pie shell or directly into 8-inch pie dish. Crumble cheese on top, cover with remaining broccoli, arranging it with stems pointing center and the flowers to the outside. Add the carrots and red pepper. Mix egg, oregano and evaporated skim milk. Pour over vegetables. Bake loosely covered with foil for one hour or until filling is set. Uncover for last 10 minutes of baking. Nutrient content per serving: 196 calories, 11 grams fat, 8 grams protein, 17 grams carbohydrate, 47 milligrams cholesterol, 336 milligrams sodium, 2. 6 milligrams beta carotene. FFFGGG CCCCCDDDDEEEEFFFFGGG CCCCDDDDDEEEEFFFFGGGG """"" XXXYYZZZ[[ """"" XXXYYZZZ[[[\\\""""" XXYYYZZZ[[\\\\ XXYYYZZZ[[\\\] XYYZZZ[[[\\]] YYZZZ[[[\]]] Defrost broccoli in unopened package on high for 3 minutes; set aside for 5 minutes; remove from package, drain and cool. In a medium bowl, beat eggs until very light. Blend in milk, flour, baking powder, salt, and nutmeg. Fold in muenster cheese and reserved broccoli. Pour into an ungreased 9-inch pie plate. Micro-cook uncovered on high until edges just start to look dry, 4 minutes. Stir, bringing edges toward center. Arrange tomato wedges on top; micro-cook on medium high (75% power) until firm to the touch, about 4 minutes. Let stand 2 minutes before cutting. AAAABBBBBEEEFFFFG BBBBBBBEEEEFFFFGG BBBBBCDEEEEFFFFGGG CCCCDDEEEEFFFFGGGG CCCDDDEEEEFFFFGGGG CCDDDDEEEEFFFFGGGGH CDDDDDEEEEFFFFGGGGH """"" """"" YYZZZ """"## YYYZZZ[[\\\] YYZZZ[[[\\]] YYZZZ[[[\]]] YZZZ[[\]]]] Mix and saute the following 6 ingredients, 5 to 10 minutes: Then add 1/3 cup all-purpose flour and brown about 5 minutes over medium heat. Add in the following 7 ingredients and bring to boil slowly: _____nnnnn _______nnnnn _______nnnnn ```````nnnnn ``````nnnn ``````oooo ``````oooo aaaaaoo@@@ aaaa@@@@@@ aaa@@@AAAA Saute onion in butter until tender. Add cream cheese and milk; stir over low heat until cheese is melted. Dissolve bullion in boiling water; add to cream cheese mixture. Stir in broccoli, lemon juice, salt and pepper. Heat thoroughly. DDDDEEEEFFFFGGGGHHH DDDDEEEEFFFFGGGGHHH """### ""#### "##### ##### ZZZ[[\]]]] ZZZ[[]]]]] Broccoli rabe goes under many names, such as broccoli rape (pronounced "rap-ay"), rape and cima di rape. It is a peppery-tasting broccoli that works well with roasted or grilled meats. SAUTE THE GARLIC AND ONION in oil until softened. Add the broccoli rabe, saute 2-to-3 minutes, cover and steam 4-to-5 minutes. bbbppppppqq bbbppppqqqqq bbbppqqqqqqqq cccqqqqqqqqqq cccqqqqqqqqqq cccqqqqqrrr Thoroughly was leek leaves, which tend to collect sand. Trim off and discard root ends and all but about 1 inch of green tops. Peel off and discard 1 to 2 layers of tough outer leaves. Cut leeks crosswise into 1/2 inch pieces. In Dutch oven or large saucepan, melt margarine over medium heat. Add leeks and 3 Tbsp. of stock; cook, stirring frequently, about 10 minutes, until leeks are tender but not browned. If liquid begins to evaporate, lower heat slightly and add more stock. Add remaining chicken stock, potatoes, broccoli and pepper. Lower heat, cover, and simmer about 11-14 minutes, until potatoes and broccoli are tender. Remove pot from heat and let cool slightly. In batches, puree mixture in a blender on low speed 10 seconds. Then raise speed to high and puree until completely smooth. Return puree to pot in which it was cooked. Add milk; stir to mix well. Simmer an additional 4 - 5 minutes. Refrigerate about 5 hours. Before serving stir in lemon juice and add salt, if desired. Garnish with chopped chives. Yield: 8 servings, each containing 163 calories, 6. 7 grams protein; 2. 8 grams fat; and 5 milligrams cholesterol. eeiisssssssssH iissssssssHHHHI sssssssHHHHIIIIJJJ sssssHHHHHIIIIJJJKKKKLL sttGHHHHHIIIIJJJKKKKLL &&'''' &&''''''' &'''''''''' ''''''''''' ''''''' Cut flowerets off broccoli and divide into small sections. simmer in lightly salted utter 2 to 3 minutes; drain and set aside. Peel stalks and cut into small pieces; cook with onions in 3 Tbsp butter in large saucepan about 5 minutes. Add 3 cup broth and oregano; simmer 20 to 30 minutes or until vegetables are fork tender. Process in blender or food processor until smooth. Melt remaining 2 Tbsp butter in saucepan. Stir in flour and cook until bubbly. Stir in mustard and pepper. Add processed mixture and remaining 4 cup broth; heat to simmering, stirring. Slowly add milk and cheese, stirring constantly. Add broccoli flowerets; heat and serve. ssssssHHI iissssssssHHHIIIIJJJ ssssttttHHHIIIIJJJKKKKLLL tttttttHHHIIIIJJJKKKKLLL '''''' ''''''''' '''''''''(( ''''''''(((( '''''''( This recipe was submitted to Country Woman by Lorrie Arthur and it is delicious. Clean and cut broccoli into 1/2 inch pieces. Steam in 1/2 cup water until tender/crisp (I nuke them for 3 to 4 minutes) do not drain. Set aside. Clean and slice mushrooms. In a large pan over medium heat, melt butter; add flour to make a roux. Cook, stirring constantly, for 2 to 4 minutes; do not let brown. Stir in chicken broth; bring just to a boil. Turn heat to low; add broccoli, mushrooms, half-and-half and seasonings. Heat through but do not boil. Makes 8 servings. NOTE: This recipe works well cut in half. Last night I made it using broccoli and mushrooms that had been taking up space in the reefer for awhile and were rubbery. Still tasted great. I usually serve with fresh bread (made of course in my bread machine. ''''' ''''''((( '''''(((((( ''''((((((((( '''((((( If scallops are large, trim to form 1/4" cubes. Thread 4 to 5 on each skewer. (8 brocettes) 2. In a large nonstick skillet, combine oil and 1 T butter over mod high heat. When hot but not smoking, add the brochettes in a single layer and cook just until browned on one side, 1 1/2 to 2 minutes. Season, then turn over and brown 1 1/2 to 2 minutes more. With the scallops still in the pan, deglaze with the soy, the remaining 1 T butter, and the vinegar. Shake pan and gently roll the brochettes in the sauce. Roll the brochettes one last time, then drain, and transfer 2 to each of 4 warmed salad plates. There shoud be just a few drops of sauce on the plate. Carefully sprinkle each with salt, pepper, and thyme and serve immediately. ttttttttxIIIJJJKKKKLLLLMM tttttttttttxIIIJJJKKKKLLLLMM '(((( '((((((( '((((((((((( ((((((((((((( (((((((( Grease 1 1/2 casserole dish. Place artichoke hearts in bottom, quartered and drained. Combine butter, cream cheese and lemon juice. Add brocoli thats been cooked and drained. Pour mixture over artichokes. Top with crumbs. Bake uncovered 25 minutes 350 degree oven. For zip add garlic powder, worchestershire, salt, tabasco. ddirrrrr ddirrrrrr ddiirrrrrr ddiirrrrrrr eeiirrrsss Sautee onions and celery until tender. Mix Cheese Whiz with hot rice. Mix soup, cooked brocoli, onion and celery and then put all together, let set for one half hour and then bake uncovered in 350 degree F. oven for one hour. LLMMMM tttttttttttxxyyJJKKKKLLLLMMMM ttttttttttwxxyyJJKKKKLLLLMMMM (((((( (((((((((( ((((((((())) (((((((())))) ((((((() Toss and marinate 4 hours or overnight. ((()))) ////0 ddiirrrrr ddiirrrrrr eeiirrrssss eeiissssss Preheat broiler; place shelf at lowest position. Rub entire surface of chicken with lemon, squeezing out some juice. Place chicken in broiler pan, without rack, skin side up. Mix together salt, pepper, and paprika; sprinkle on chicken. Brush half of the melted butter on the chicken; tnen sprinkle chicken with sugar. Broil for about 10 minutes as far from heat as possible. Raise shelf and broiler pan so that the chicken is 3 to 6 inches from heat in gas range, 6 to 9 inches in electric range. Broil, basting occasionally with remaining butter, turning to ensure even browning, for 35 minutes, or until fork tender. Serve immediately. Makes 2 servings. ..../// ..///// /////000 ////0000 /000011 00011 iirrrss eeiissssss eeeiissssss In small saucepan melt 1 tablespoon margarine and transfer to large glass or stainless-steel bowl. Add lemon juice, 1 teaspoon paprika, and the garlic to melted margarine and stir to combine. Rinse chicken and pat dry with paper towels; add to margarine mixture, turning to coat with marinade. Cover and refrigerate overnight. Drain chicken, reserving marinade. Set chicken in broiler pan, skin-side down; broil for 20 minutes, basting occasionally with half of the reserved marinade. Turn chicken over; broil, basting with remaining marinade, until chicken is cooked through, 15 to 20 minutes longer. Transfer to serving platter and keep warm. Reserve any pan juices. In 1-quart saucepan heat remaining tablespoon margarine until bubbly and hot; add onion and saute until translucent. Add green pepper and mushroom; cook, stirring occasionally, until tender. Sprinkle vegetables with flour and stir quickly to combine; cook, stirring constantly, for 1 minute. Gradually stir in dissolved broth mix; add tomato sauce, sherry, and remaining 2 teaspoons of paprika. Stir to combine and bring to a boil. Reduce heat to low and simmer, stirring occasionally, until sauce thickens; stir in reserved pan juices. Serve sauce with chicken and cooked noodles. Makes 4 servings. WALNUT SAUCE WITH FENNEL: Put the walnuts, garlic and bread crumbs in a food processor and process briefly until everything is the texture of fine crumbs. With the motor running, gradually pour in about 1 cup of the water. Stop and scrape down the sides, then add enough water until it is the consistency you want. (It will thicken somewhat as it sits. ) Stir in the oil and fennel seeds and season to taste with salt and pepper. THE EGGPLANT: If the eggplant is mature with lots of developed seeds when sliced, lightly salt the slices and let them sit for 30 minutes. Blot with paper towels to draw off bitter juices. If the eggplant is light-colored and firm, without the presence of large seeds, just slice it and go onto the next step. Preheat the broiler. Brush both sides of the eggplant generously with oil. Place about 3 inches from the heat source and broil until golden brown. Turn the rounds over and broil until nicely colored and tender. If the eggplant looks dry, brush a little more oil over the top. Set the broiled eggplants on a platter and spoon a little of the walnut sauce over the tops. Season with pepper and garnish with the fennel leaves or parsley. Serve hot or slightly cooled. (NOTE: If you are not planning to use the sauce right away, omit the garlic and add it just before you use it. This way the sauce will keep well for at least a week, refrigerated) Combine lemon juice,oil,water,sugar,salt,sage,celery seed,pepper and garlic in small saucepan and cook slowly 10 minutes,stirring occasionally. Cool. Place steak in utility or plastic bag;add marinade,turning to coat. Cover dish or tie bag securely and marinate in refrigerator 6 to 8 hours or overnight,turning at least once. Remove steak from marinade and place on grill over ash-covered coals so meat is 4 to 5" from heat. Broil to rare or medium,25 to 35 minutes, turning and brushing with marinade. Carve in thin slices and serve with any leftover marinade,heated. Preheat oven to 350'F. Place ham and water in a heavy skillet in preheated oven; bake for 15-20 minutes. Combine remaining ingredients and beat until well blended. Remove ham from oven. Preheat broiler. Spread ham with half of peanut butter mixture. Place under broiler heat for about 5 minutes; turn, spread with remaining mixture, and broil an additional 5 minutes. Prick Potatoes with fork to allow steam to escape. Bake potatoes in 425F oven until tender, about 1 hour. Cool slightly Cut each potatoe lengthwise into halves, scoop out insides, leaving a 3/8 inch shell. Spread inside of shells with margarine or butter, sprinkle with salt. Cut each potatoe into six pieces, sprinkle with cheese and bacon. Set oven control to broil or 550F. Broil potatoe pieces about 5 inches from heat until cheese is melted, about 2 minutes. Makes 48 appetizers. |$$Uf * Each flank steak should weigh between 1 and 1 1/2 lbs. ~------------------------------------------------------------------------- Place beef steaks in shallow glass or plastic dish. Mix remaining ingredients and pour over the beef. Cover and refrigerate at least 8 hours, turning occasionally. Set oven control to broil. Place beef on rack in broiler pan. Broil with the tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil about 5 minutes longer. Cut beef in thin strips across the grain of the meat. Serve with tortillas and guacamole if desired. D$$f; D$4]_^[ D$4]_^[ D$490}@ L$0]_^ Mix 6T butter and 2 T anchovy paste then spread on both sides of steaks. Season with salt and pepper. Oil broiler pan or grill and cook steaks about 3 minutes each side (for 1 inch steaks). Mix cucumber and clarified butter and pour over steaks to serve. Many Mexican recipes call for tomatoes to be asados (roasted). Traditionally they are put onto a hot comal and cooked until the skin is wrinkled and brown and the flesh is soft right through--this takes about 20 to 25 minutes for an 8 ounce tomato. However, since this method is very messy, it is best to line a shallow metal pan with foil and put the tomatoes in it. Place them under a hot broiler--do not have the flame too high or the tomato will burn without cooking through--and turn them from time to time so that they cook through evenly--the skin will be blistered and charred. A medium tomato will take about 20 minutes. Blend the tomato, skin, core, and seeds to a fairly smoothe sauce. The skin and core give both body and flavor to the sauce. And never mind if the skin ~is- charred; that adds character, too. If the skin is very badly blackened and hard in places, then remove a little of it. This method of cooking tomatoes makes for a very rich-flavored sauce. FromThe Cuisines of Mexico by Diana Kennedy, 1972. REHEAT BROILER. Overlap the tomatoes in a large baking dish. Crumble the cheese over them, add half the marjoram and drizzle oil over the top. Place the dish a few inches below the heat source and broil until the cheese is melted and starting to color, about 7 minutes. Remove, drizzle a little more oil over the top, add the rest of the marjoram, season with pepper and serve. Cut wing tips off chicken wings. Place in shallow baking dish. In small bowl, stir together corn syrup and soy sauce. Pour over chicken wings; toss to coat well. Marinate 30 minutes. Drain; reserve marinade. In large heavy skillet, heat corn oil over medium heat. Add chicken wings and ginger; stir fry 2 minutes. Stir in reserved marinade and sherry. Add mushrooms, bamboo shoots and green onions; stirring frequently, cook 2 minutes. Add chicken broth. Bring to boil. Reduce heat; cover and simmer 20 minutes or until tender. Remove chicken wings to serving platter, keep warm. Stir together cornstarch and water until smooth. Stir into skillet. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken wings. Place all ingredients in pan, select Light Crust and press Start. Note: This bread slices well and stays fairly moist, although mine doesn't last long. I think the potato flakes help to make it moist. Enjoy! Mari Fill a well-buttered baking dish with alternate layers of thinly sliced apples and buttered bread crumbs. Sprinkle each layer generously with sugar, and cinnamon or nutmeg. Dot with butter. Bake in moderate oven (375 F) 30 minutes. Serve with slightly sweetened cream which has been flavored with nutmeg. Slice the pared apples very fine. Brush a pudding pan with butter, place a layer of apples on the bottom, then a layer of bread cubes and a half of the sugar. Add another layer of apples, the rest of the bread and the remaining apples. Cover with the rest of the sugar, sprinkle with cinnamon, add 1/4 cup hot water, cover the pan and bake at 350 F for 30 minutes or more. Remove cover and brown. Serve with a hard or lemon sauce. MIB8eman Glass... MIB8gtac DistortMIB868xw Combine cream, flavoring, sugar, and salt. Mix well. Add grapenuts. Let stand 10 minutes. Freeze. 4 servings. Photoshop glass rtlF slGllun distortionrtsDgnol smoothnesshtmSgnol texture typeTtxTTtxT texture typeTtxT htP scalingnlcSgnol invert textureTvnIloob blockslBxT canvasaCxT frostedrFxT tinyLensLTxT BUTTER AN 8-INCH ROUND, 3-inch deep baking dish and arrange fresh or frozen lady fingers on the bottom and around the sides. Fill with berries and set the dish aside. Whisk together the eggs, sugar and flour in a work bowl and set aside. In a small saucepan heat the butter over medium heat until the butter foams and turns a nutty brown color. Remove from the heat and slowly pour the butter into the egg mixture, stirring continuously. Add vanilla extract. Pour the mixture over the berries. Preheat oven to 350F. Arrange a rack in the middle of the oven. Place the dish in the oven for 45 minutes. The charlotte is done when the top is crusty and the inside is smooth but not runny. Let cool completely before serving. To serve, invert the charlotte onto a plate and accompany with whipped cream. This charlotte can be frozen for up to 4 months. Preheat the oven To 350 F. Heat the Oil in a Large Sauce Pan and Saute the Onion for 10 Min. until Soft and Lightly Browned, Stirring Occasionally. add the Garlic, Lentils, Parsley, Mixed With Herbs and Soy Sauce. Mash By Hand or Puree Roughly in a Processor until the Mixture Holds Together. Season With Pepper. Transfer To a Shallow Baking Dish. Sprinkle With the Crumbs. bake for 20 Min. Then Remove from the oven. Carefully Place the Pineapple, Either Rings or Chunks, on Top and bake for a Further 10-15 Min. until the Pineapple Is Hot. scratch\FSCONVRT\archive\ XPORT scratch\FSCONVRT\archive\ xport This was one of the most popular dishes at Greens Restaurant in San Francisco. COOK RICE. SET THE TOFU on a slanted board or pan to drain, and prepare the vegetables. Chop the onion, carrots, celery, pepper, and zucchini into pieces about 1/2-inch square. Quarter mushrooms if they are small, and cut them into sixths or eighths if they are large. Cut the tofu into 1/2-inch cubes. Heat the olive oil and the butter and fry the onion over medium heat until it is lightly browned, about 5 minutes. Add the garlic, nutritional yeast, if using, cumin and salt. Stir until blended and cook for 1 minute. Add the carrots, celery, green pepper and 1/2 cup of the liquid, cover pan, and braise the vegetables until they begin to soften, about 5 minutes. Add the zucchini and mushrooms and cook 7 to 10 minutes. The vegetables should be nearly, but not completely, cooked. If the pan gets dry while they cook, add a little more liquid. Preheat oven to 350F. Combine the vegetables with rice and cheese. Season with salt and plenty of freshly ground black pepper. Gently mix in the tofu, and put mixture into lightly oiled casserole. Add a little more liquid to moisten. Cover with foil and bake 1/2 hour. Remove foil and bake 15 minutes. Garnish with fresh herbs. C:\scratch\FSwB *Cut chicken breast into cubes. Combine rice, peas, chicken, mayonnaise, almonds, soy sauce, pepper, garlic powder and tarragon. Put in 3 quart baking dish coated with vegetable spray. Cover and bake at 350 F 15-20 minutes. 6 servings. Microwave directions: Place mixture in 3 quart dish. Cover with waxed paper and cook on Medium-high (70%) 5-7 minutes. Rotate dish after 2 1/2 minutes. Per serving: 270 calories, 19. 6 g protein, 6. 5 g fat, 32. 6 g carbohyd. 8 g dietary fiber, 44 mg cholesterol, 272 mg sodium. * This is to taste. The original recipe called for 4 Tbls of Molasses, STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente ~- slightly chewy -- between 230 and 240 (110 and 115. 5 degrees C. Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 degrees F. 5 degrees C. Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts (filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 Tbl grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 Tbls. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1 1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. * This is to taste. The original recipe called for 4 T of Molasses. ~------------------------------------------------------------------------- STEP 1: PREPARE: Prewarm the thermometer in hot water; use a 2-quart saucepan; butter the upper sides (inside) of the saucepan; measure all ingredients except the vanilla and optionals, and dump into the saucepan. Grease and if necessary, line a 5 X 10-inch pan. Fill glass with ice cubes and water and the sink with 1/2 inch of cold water. STEP 2: Dissolve the sugar, stirring constantly with a wooden spoon, over low heat until the butter melts, the gritty sounds cease, and the spoon glides smoothly over the bottom of the pan. Increase the heat to medium and bring to a boil. STEP 3: Boil, after washing down any crystals that may have formed, with a pastry brush dipped in hot water from the thermometer bath, using as little water as possible. Introduce the prewarmed thermometer. Reduce the heat while keeping the fudge at a boil. Stir no more than necessary. STEP 4: Test the fudge mixture in the ice-cold water when the mixture thickens and bubbles become noisy. Ball, formed in ice water, should hold its shape until the heat from your had begins to flatten it and should be al dente -- slightly chewy -- between 230 F and 240 Because of the molasses and brown sugar, it can ball at a lower temperature than some other fudges. STEP 5: Shock by placing the saucepan in the cold water in the sink. STEP 6: Seed by adding, without stirring, the vanilla. Then allow to cool. STEP 7: Stir when luke warm and "skin" forms on the top (110 Return the thermometer to its hot water bath to soak clean. Stir the fudge thoroughly but not vigorously by hand, with an electric mixer, or with a food processor. Pause frequently to allow the fudge to react. STEP 8: Watch for the fudge to thicken, lose its sheen, and become lighter in color or streaked with lighter shade, give off some heat, suddenly stiffen. If mixing by had, the fudge will "snap" with each stroke; by mixer, mixer waves will become very distinct, by food processor, fudge will flow sluggishly back to the center when the processor is stopped. STEP 9: Add the optionals (1/2 Cup Chopped Nuts (walnuts, pecans, or hazelnuts, filberts)) before the fudge totally candies. STEP 10: Pour, score, and store when cool in an airtight container in the refrigerator or at room temperature. YIELD: 1 pound of fudge. Recipe is easily doubled and can be frozen. VARIATIONS: HONEY BROWN SUGAR FUDGE: In Step 1, eleminate the unsweetened chocolate and replace the molasses with 1/4 cup of honey. The honey causes the fudge to ball at a higher temperature. CHOCOLATE HONEY BROWN SUGAR FUDGE: In Step 1, replace the heavy cream with light cream or evaporated milk and replace the molasses with 1/4 cup of honey. ORANGE BROWN SUGAR FUDGE: In Step 1, eleminate molasses, chocolate but add 1 Tbl corn syrup. In Step 6, add 1 T grated orange zest, plus if you can get it, 1 tsp of pure orange extract. PEANUT BUTTER BROWN SUGAR FUDGE: In Step 1, eliminate the molasses and chocolate, replace the heavy cream with 1/4 cup of milk and 1/4 cup of creamy peanut butter. To intensify the peanut butter flavor, add 1/3 of a cup of salted peanuts in Step 9. PRALINE BROWN SUGAR FUDGE: In Step 1, eliminating the molasses is optional -- you'ss get a more Southern praline with it, a milder one without it--or compromise and use only 1 T. Eliminate the chocolate. In Step 3, when the mixture begins to thicken, add 1-1/2 cups of pecan halves slowly so as not to break the boil or cool the mixture too quickly. Combine sugar and water. Boil to soft ball stage (236 F). Pour slowly, beating constantly, onto egg whites. Add flavoring. Continue beating until icing holds its shape when dropped from spoon. Beat all together until creamy. Cream lard and sugar, add vanilla and eggs and mix well. Sift together flour, soda and cream of tartar and add to first mixture. Add nuts then form dough into two rolls. Place in plastic wrap and chill several hours. Cut in 1/2 inch slices and bake in 350 degree oven 10 - 12 minutes. Boil sugar, sirup, and milk to soft ball stage (234 - 238 F). Remove from fire. Add butter. Cool to room temperature. Beat until thick and creamy. Add coconut, nuts, salt, and flavoring. Pour into well-buttered, shallow pan. Cut in squares. Boil as for other taffy until it spins a thread. Add nuts and pour on plate. Pull when ready. Common walnuts are especially good in this recipes. Never a failure. Note: Taffy should be cooked to hard ball stage. Pulling can begin when it cools enough to handle. Butter hands! Put butter into heavy skillet and slowly heat until butter is browned about 5 minutes. turn into mixing bowl. beat the butter with the sugar, egg, vanilla until light. Add flour and baking powder, stirring to make a stiff dough. Shape into little balls using about 1 level tablespoon dough for each. Place on cookie sheet. Press center down with thumb to make and indentation. Bake at 350 for 10 to 12 minutes or until cookies are firm but not overlybrowned. Here's one you can start out with, it makes 2 jars. Every recipe technique is the same, just different ingredients. Sterilize, two 1-pint straight-sided wide-mouth canning jars (specifically made for canning jams and jellies) lids and rings by boiling for 10 minutes (keep the lids and rings in the hot water until ready to use); set aside. In a small bowl stir together flour, sugar, baking soda and cinnamon, if desired. Set aside. In a medium saucepan combine butter or margarine, water and cocoa powder; heat and stir until butter or margarine is melted and mixture is well blended. Remove from heat; stir in flour mixture. Add buttermilk, egg and vanilla; beat by hand until smooth. Stir in nuts. Pour mixture into the prepared canning jars; place jars onto a cookie sheet. Preheat oven to 325-degrees. Bake for 35-40 minutes or until a pick inserted deep into each cake comes out clean. Remove cakes from the oven, one at a time. Place a lid, then a ring onto the jars and screw down tightly. USE HEAVY-DUTY MITTS, the jars ARE HOT!! Place jars onto your counter to cool. You'll hear a "plinking" sound. If you miss the sound, wait until the cakes are cool and press on the lids, they shouldn't move at all, that means they've sealed. Store cakes in a cool, dark place. They should last up to a year--I don't know, they've never lasted that long around here! If you'd like to decorate them, place a wad of cotton in the center of each lid, then place a piece of decorative cloth, about 3-inches larger in circumference than the lid, (cut with pinking shears) on top of the cotton. Screw the ring back on (by this time the rings can be removed as the lids should be sealed). Use your imagination when decorating--a hot glue gun works wonders (dried flowers, ribbon, etc). These make WONDERFUL Christmas gifts. Sift together all dry ingredients into a large bowl and mix well. Using a pastry blender, cut in shortening until evenly distrubuted. Put in a large airtight container and label as Brownie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 17 cups of mix. Pour the bouillion into a large pot. Be careful not to allow any sediment to be added. Lightly beat the egg whites with the water and add this to the bouillion with the crushed egg shells. Bring the stock to a boil and simmer for 1 hour. Skim the foam from the top and strain the stock through a sieve that has been lined with several layers of cheese cloth. You now have a clear consomme. Melt the butter in a small saucepan and add the finely diced and sliced vegetables. Spoon 2 or 3 Tbsp. of the consomme over the vegetables, cover the pan, and braise the vegetables slowly for about 10 minutes or until tender. To serve, reheat the consomme and garnish it with the braised vegetables. Season to taste with salt and black pepper. Place chicken in a large Dutch oven; add water to cover. Bring to a boil; cover and simmer for 2 hours or until chicken is tender. Remove chicken from broth; cool. Bone chicken, and grind meat using coarse blade of meat grinder. Transfer 5 cups chicken broth to a large stockpot; reserve remaining broth for use in other recipes. Add ground chicken and remaining ingredients, stirring until well blended. Bring to a boil. Reduce heat; simmer, uncovered, for 3 hours. Ladle stew into individual bowls, and serve hot. Yield: about 1 1/2 gallons. Place the chicken, celery and small onion in a large kettle and add about a quart of water. Simmer until the meat is tender and begins to loosen from the bones, Lift the chicken from the broth. Cool the broth and discard the celery. Remove the meat from the bones and cut it into small pieces. Add the tomatoes, chopped onions and whole potatoes to the broth. Continue cooking over medium heat. Remove the potatoes when they are tender, mash and return to the stew. (Some cooks omit this step but dice the potatoes before adding them to the stew. It has been noted, however that the stew freezes better when the potatoes have been mashed; otherwise they will become soggy. ) Add the cut-up chicken, butter beans, corn and sugar. Add salt and red and black pepper to taste. Bring to a boil while stirring. Cover, lower the heat and simmer slowly, stirring occasionally to prevent stickiing, for 3 to 5 hours, or until the tomatoes have been cooked to pieces. Makes 12 servings. Per Serving: 378 Calories; 43 g Protein; 43 g Carbohydrates; 5 g Fat; 1 g Saturated Fat; 96 mg Cholesterol; 384 mg Sodium. [THE WASHINGTON POST; April 17, 1991] Posted by Fred Peters. hin 0.00 1001 Fresh Jalapeno Pepper; 2.00tb 1001 finely chopped 0.00 Enjoy serving this rustic Italian appetizer while the rest of your dinner is cooking on the grill. Prepare the relish a few hours ahead and when the coals are at their hottest, put the bread on the grill. Assemble just before serving. This is one of those dishes that can be addictive, so don't serve too many or your friends won't have room for dinner! RELISH: I medium baguetter, French 1 sourdough or Italian bread cut into 1/2 inch slices 2 large garlic cloves, peeled 2 tbsp extra virgin olive oil freshly ground black pepper Dice tomatoes into 1/2 inch pieces; drain over a bowl for 1/2 hour to remove excess liquid. Combine all relish ingredients except the Mozzarella cheese in a small non aluminum bowl. Stir well and taste for seasoning. Prepare grill for medium hot grilling. Place the bread on the grill; grill each side just until marks of the grill appear. Remove from grill and place on serving platter. Rub the bread pieces on each side with cut edges of the peeled garlic cloves. Add cheese to the relish, spoon mixture over each baguette slice and then drizzle the final 2 tbsp extra virgin olive oil over top. Sprinkle with freshly ground black pepper and serve. Makes 6 servings. range Peel; grated 1.00tb 1001 Cumin seed (or 1 ts) 2.00ts 1001 Lettuce Leaves 0.00 PREHEAT OVEN TO 375F. Prepare the brussels sprouts by cutting a thin slice off the root end of each and then cutting an X in that end so it cooks evenly inside and out. In a large pot of boiling, salted water, blanch sprouts until they are crisp-tender, about 5 minutes. Drain, refresh in ice cold water, and drain again. (Do not let the sprouts sit in water for more than a minute. ) Saute bacon until limp, not crisp. Drain and coarsely chop. Mix the sprouts and bacon together and spread the mixture in a buttered gratin dish. Pour cream over the sprouts-bacon mixture and dot with bread crumbs and butter. Bake for 20 minutes or until hot. 1002 Grapes, red or purple 1.00c 1002 seedless 0.00 1002 Walnuts, toasted Those self-appointed guardians of Texas cuisine, Bubba & Billy Joe, stopped by the other day and saw a request for fajitas so Bubba asked me to post his version. Serves 4 regular people or two hungry Texans. Trim fat from steak. Pound lightly to tenderize. Place meat in non-metallic container. Top with onion rings. Combine remaining ingredients. Pour over meat and onions. Cover and refrigerate overnight. (At this point he says to go out and just party, party, party -- just forget about these tasty fajitas 'til tomorrow. ) Next day - or whenever you find your way back home, remove the meat and onions, reserving the marinade. Separate the meat and onions. Place meat on grill, basting often with the marinade and turning often to prevent charring. You gotta do this on a grill - it's not the same in a broiler. Meanwhile, saute the onions in butter with some green and maybe some yellow peppers sliced into strips. When the meat's done, slice it into thin strips, cutting across the grain. Serve with homemade refried beans, Mexican rice, guacamole, picante sauce or salsa, sour cream, grated cheddar, your sauteed veggies and of course, warm flour tortillas to hold it all together. Bubba uses handmade tortillas he gets from a nearby restaurant. They're much better than store bought. (Hint: I think this recipe is even better with chicken, but don't tell Bubba I said that, 'cause he thinks real men eat beef, and only sissies eat chicken!) h Cook the noodles according to the directions on the package, drain well. Add the other ingredients and mix until combined. Put into a 9 x 13 baking dish (greased) and bake at 350 degrees for an hour. Never fails. You can serve with fruit (fresh) or put pie filling over it. Try putting some sour cream on top. Enjoy You can incorperate the egg yolks and beat the whites for a very light texture. I sometimes add a bit of lemon juice. This is a very forgiving recipe. If you leave the sour cream, sugar and raisins out, you have a wonderful salt kugel to serve with chicken or beef. m 18391 Chili powder 1.00tb n 18391 Shredded Monterey Jack 0.50c o 18391 -(2 ounces) 0.00 Put the chicken in the pot and cover with water. When the soup comes to a boil, skim off the top, add the veggies, turn down to a simmer. Keep the lid askew, and season to taste. It's wonderful and freezes well. Hint: put the dill and parsley in the mesh onion bag, to make for easier removal. Most would say to throw the veggies out, but I like to eat the carrots and the onion. The chicken is great in sandwiches or salad. I love it hot by itself, but you can put pieces in the soup when you serve. Add rice or noodles (cooked elsewhere) and of course there's always matzo balls. Enjoy, NOTE: If you can't find a fowl, use a Perdue Oven Roaster, cut up. A butcher gave me this tip once and I now use it all the time. He cut it up too. f 18392 Onion, chopped 1.00lg g 18392 Green Pepper, chopped 1.00lg Mix well, roll into small balls and dip in mixture of 6 oz chocolate chips (melted) and 1/4 stick of parafin. let stand on rack for chocolate to drip off and firm up. Alternatively, and lots quicker, pat peanut butter mixture into a buttered pan, and top with melted chocolate chips, mark into SMALL squares before chocolate gets totally firm. After standing overnight cut. These taste just like the Reese's cups, and keep well in an airtight cannister. Cheese, pre-shredded 1.00c SERVE WITH FRUIT AND CHEESE FOR A LIGHT LUNCH Put the ingredients, in the order given into the bread pan, select WHITE bread, and push Start. NOTE: This hearty bread has a coarse crumb and slightly sweet flavor. It's wonderful toasted, for a real stick-to-the ribs breakfast. Serve with fruit and cheese for a light lunch. Makes 1 loaf, 8 slices. Each slice: 125 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gm carbohydrates; 3 gm protein; 2 gm fat (14% calories from fat); 0 mg cholesterol; 245 mg sodium; 56 potassium; 5 mg calcium. 18393 Hungarian paprika 1.00tb d 18393 Ghee 0.25c e 18393 Green beans, sliced 1.00c f 18393 Carrots, chopped Chop onion, heat oil in pan and fry until transparent 2. Chop tomatoes, add to onions until soft 3. Stir in buckwheat and rice and cook for 1 minute 4. Add remaining ingredients - bring to boil 5. Heat oven to 375F/190C/Gas Mark 5 6. Simmer the mixture for 20 minutes until liquid has been absorbed 7. Adjust seasoning, turn into 7" square cake tin 8. Put in 5. above, leave for 30 minutes then remove. 0 Sesame oil 1.00ts SERVE TOASTED W/CREAM CHEESE, FRUIT SPREAD, OR CINNAMON SUGAR Put all ingredients in the order given, into the bread pan, select WHITE bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 140 calories; 1 gm dietary fiber; less than 1 gm soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); less than 1 mg cholesterol; 268 mg sodium; 72 mg potassium; 17 mg calcium. ith Flour. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefu Cream shortening and sugar together with mixer. Add eggs; beat until well blended. Add pineapple; stir with spoon. Add flour and soda; mix well. Drop by teaspoonfuls on greased cookie sheet; bake until lightly browned in 350-degree oven 10 to 12 minutes. Yield: 4 dozen. stir mixture 2 or 3 times. Serve immediately. And I do mean immediately. this stuff tastes like cardboard when it is cold. ~------------------------------------------------------------------------- 0.50ts ~- Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. ~- Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. > Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U. but it is actually quite different from "regular" soy sauce. The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986). nd simmer for 30 minutes. Stir in chopped egg whites. Top each serving with some of the cheese, and additional olives and chopped green onion, if desired. Makes 4 to 6 servings. I hope she enjoy this recipe. Now, I have never heard of Taco soup, but I have heard of tortilla soup. I hope someone have the recipe she is looking for. Later. 0c 7651 Ribs celery ** *Budwix is a mixture of millet, almonds and flax seed. You can use plain yogurt or Quark cheese instead of cottage cheese. Other seasonal fruits can be used instead of a banana. In a blender, grind the grain-and-nut mixture until homogeneous but gritty. Add oil, cottage cheese, lemon juice, honey and fruit to the mixture in the blender. Blend until smooth and serve immediately. layer. Bake covered at 425" for 10 minutes. Serve with salsa. 7651 Long-grain rice, * Wings should be disjointed and have the tips removed. ~------------------------------------------------------------------------- Melt butter in a small saucepan. Add hot sauce and remove from the heat. In a large frying pan or deep-fat fryer, heat 1 inch of oil to 375 Fry wings in batches without crowding until golden brown, 10-15 minutes. Drain on paper towels or on the unprinted side of grocery bags. Brush wings with spicy butter and serve warm, with Blue Cheese dressing. For the sauce; in a small mixing bowl, mash the blue cheese, leaving some small lumps. Whisk in the Miracle Whip until blended. Add the remaining ingredients and whisk to blend well. Cover and refrigerate until serving time. Bring to a boil, reduce heat to medium low, add remaining ingredients, cover and cook for 2 hours. Stir occasionally. When the ingredients are smooth like puree, serve. Helpful hint: stirring with a wisk helps blend the ingredients. 76 Fry unbreaded WingFlings. Preheat oil to 350. Fry (15) wings for 10 to 12 minutes. Fry smaller amounts in mini-fryer. (Thawed, WingFlings will cook in 7 to 9 minutes. ) Melt margarine and stir in remaining ingredients. Coat cooked WingFlings with sauce and bake 10 minutes with sauce and bake 10 minutes in oven at 350. Serve with Bleu Cheese dressing, celery sticks, and carrot sticks. 002319 0000002325 0000002329 0000002336 0000002340 0000002347 In a saucepan, heat margarine and saute wheat and fellen seeds, stirring frequently, until the wheat is light golden brown; about 10 to 15 minutes. Add raisins and cook until the raisins are swollen. Remove saucepan from heat. Carefully add nonfat milk, nonfat milk powder, sugar, saffron, and yellow food color. Stir well, and bring to boil. Reduce heat slightly, cover and cook until almost all the liquid has been absorbed. Add cardamoms, nutmeg, and fold in. Cover and cook on a very low heat for 20 minutes or until the wheat is cooked but still moist. (Ass a little water if too dry. ) 5. Garnish with almonds and serve. (Can be used as a first course, as a cereal, or as dessert) Nutrient Analysis (per serving): 181 calories 5. 7 g protein 31. 1 g carbohydrates 4. 3 g total fat 0. 7 g saturated fat 1. 5 mg cholesterol 75. 0 mg sodium 0000002506 0000002506 0000002506 0000002506 0000002506 0000002506 0000002507 In a large pot, heat the water to a boil. Add the bulghur, reduce heat, and cook for 20 minutes, until the bulghur is soft anf the water is absorbed. Set aside. Preheat oven to 350. Heat the oil in a large skillet, over medium-high heat; add the onions and saute for 3 minutes. Add the beets, carrots and cabbage, and saute for 7 minutes more. Add the seasonings. Remove from heat and combine with the bulghur. Shape the batter into burgers to fit buns. Place on oiled cookie sheet, and bake for 20 minutes; turn over and bake for 29 minutes more. Makes 1 1/2 to 2 dozen. 0000002511 0000002511 0000002511 0000002511 0000002511 0000002511 0000002511 0000002511 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002512 0000002513 0000002513 0000002513 Cut the beef on the diagonal into flat 1/8-inch-thick slices, about 3 to 5 inches long by 1 1/2 inches wide. Place the pieces in a noncorrosible bowl. Add the remaining ingredients, one by one, to the bowl. Using your fingers, mix the preparation gently byt thoroughly. Cover the bowl and place it in the refrigerator for 12 to 24 hours. Mix the preparation occasionally. Remove the bowl from the refrigerator at least 1 hour before cooking the marinated beef. Drain the beef before cooking, being careful not to press out its succulent juices or to rub off the clinging sesame seeds. Discard the marinade, or reserve it for future sauce making. Barbecue the marinated beef slices in a single layer (the slices should not touch each other) over hot coals for 25 to 40 seconds per side, depending on the thickness of the meat and intensity of the heat. Serve the 'bul-gogi' immediately. 0002518 0000002518 0000002518 0000002518 0000002518 Cut steak into thin strips no longer than 2 inches. Mix all ingredients (except rice) with the meat. Let marinate 1 hour room temp. or 2 hours in the refrigerator. Broil until cooked to your liking. Serve over rice. 0000002520 0000002520 0000002520 0000002520 0000002520 0000002520 0000002520 0000002521 0000002521 0000002521 0000002521 0000002521 0000002521 0000002521 0000002521 Mince garlic and chop onion (finely). Mix all ingredients with the steak strips. Let marinate for 1 hour room temp. or 2 hours refrigerated. Broil until done to your liking. Serve over rice. It says it makes 4 servings, but it's never enough for us. I always double it. d 18398 Whole cloves 6.00 e 18398 Blades of mace 4.00 Rinse the lentils & put in a pot with enough broth to cover. Add bay leaf, bring to a boil & keep covered. Turn off heat & let stand for 30 minutes. While the lentils are soaking, melt margarine in a heavy pot. Add chopped onion, salt & pepper. Saute till onions are tender & transparent. When onions are ready, keep heat at medium, stir in bulgur & continue stirring till all the margarine is absorbed. Lower heat to a simmer & add the rest of the broth & lentils in their broth. Bring to a boil, reduce heat again, cover tightly & simmer till all the liquid has been absorbed. Add more liquid till the bulgur & lentils are cooked. Remove bay leaf & serve with a vegetable stew. c 18399 Paprika 1.00tb d 18399 Cumin, ground 2.00t e 18399 Tomatoes, chopped 28 oz BULGUR WHEAT W/SOY GRITS IS A NEW PRODUCT--TRY A f 18399 Red Wine Vinegar 2.00tb g 18399 Parsley or Coriander, chop 0.33c h 18399 Black Pepper, freshly ground 1.00x i 18399 Olive Oil Sautee garlic, onion and green pepper in a small amount of oil until tender, in a large cooking pot. Add water and remaining ingredients except beans. Simmer, covered for 1 hour; stirring occasionally. Stir in beans and simmer for 15 to 30 minutes more. Note: This may be made in a crock pot with all the ingredients except I did dried kidney beans at the same time as all the other ingredients. This is great with tortilla chips, in omelets or as a main dish. For a sweeter chili blackstrap molasses may be added, 2 tablespoons is usually plenty. This is a good recipe for people who do not normally like vegetarian food. Chicken Stock 2.00c o 18399 Green Peppers, diced 3.00ea p 18399 Salt 1.00x q 1 IN A MEDIUM SKILLET COOK BULGUR, ONION, AND CELERY IN BUTTER OVER LOW HEAT 10 TO 15 MINUTES OR UNTIL ONION IS TENDER, STIRRING FREQUENTLY. STIR IN WATER AND BEEF BOUILLON GRANULES. BRING TO BOILING. REDUCE HEAT; COVER AND SIMMER FOR 15 MINUTES OR TILL BULGUR IS DONE. STIR IN PARSLEY. VARIATION: PREPARE BULGUR SAUTE AS ABOVE, EXCEPT STIR 1 TO 2 TEASPOONS CURRY POWDER INTO THE BULGUR-VEGETABLE MIXTURE BEFORE THE FIRST COOKING STEP. CONTINUE WITH RECIPE AS DIRECTED. EACH SERVING: 141 CALORIES, 4 G PROTEIN, 4 G FAT. ork Loin Roast; Boneless 2.00lb e 18401 Boneless pork 1.25lb a 18401 Soy sauce 3.00tb b 18401 Water 3.00tb c In a large pot, cook the lentils in the stock along with the spices for about 25 minutes. Remove the bay leaf. While the lentils are cooking, heat the oil in a skillet. Add the carrot, garlic, onion & tofu. Saute for 5 minutes. Add the corn & bulgur. Stir to mix well. Remove from the heat & add the lentils & cooking liquid. Pour into a greased casserole. Bake qt 350F for 20 minutes. 7820 Hot picante salsa 0.50c Make 4 rounded burgers. Peel and slice onions. Melt margarine or butter in skillet and add onions,frying and stirring for about 5 minutes. Remove then. Put burgers into skillet and brown on all sides over medium heat for approximately 10 minutes. Turn down heat and add cooked onions,salt and pepper. Serve smothered with onions. (Recommend meal served with 12 ounces of selected barley,malt,rice, hops and water. ) 7820 Sliced unblanched almonds 0.50c Combine 1/2 of flour with yeast, cardamom and nutmeg. Heat juice, maple syrup, and butter to body temperature; check it with a finger to make sure it is not above 100 degrees; add to yeast mixture. Stir in liqueur. Beat at low speed until mixed and then at high speed while adding as much of remaining flour as possible. Turn onto floured work surface and knead in all remaining flour. Knead at least 10 minutes. Place dough in oiled bowl; turn so top is oiled also. Let rise 1 hour. Punch down and let rest 10 minutes. Remove 1/4 of dough; set aside. Shape remaining dough into 1" balls. Arrange on oiled cookie sheet in shape of a bunch of grapes. Brush with egg white and sprinkle on poppy seeds. With remaining dough form grape vine and leaves; attach to grapes at the top. Brush leaves and stem with egg white. Let rise in warm place 1/2 hour. Melt butter and honey together; slash grape leaves and brush slashes with this. Bake at 350 degrees 20-30 minutes or until bread makes thunking sound when tapped with knuckle. 7821 Orange marmalade 0.25c 7821 Hot pepper sauce * 0.25ts 7821 Ground ginger 0.50ts 7821 Garlic powder Bring the milk to a boil and add the shredded coconut. Remove form the heat and let it stand, covered, for 1 hour. Mix the rice and onions and fry together in the heated oil for about 3 minutes. Add this mixture to the milk and coconut and add the salt. Mix well and bring to a boil. Reduce the heat, cover, and let simmer over low heat for 30 minutes, or until the rice has absorbed all of the liquid. If the mixture becomes too dry before the rice is soft, add a little of the extra coconut milk; heat the milk before adding, but do not let it boil. From How To Make Good Curries by Helen Lawson Copyright 1973 ly sliced carrots 1.00c 7821 Cooked diced beef 2.00c 7821 Hot cooked rice 3.00c 7821 Peeled or Combine oil, onion and 2 tablespoons water in large non-stick skillet. Cook over high heat, stirring occasionally, until water evaporates and onion begins to brown. Add remaining water and all other ingredients; lower heat. Cover and cook until heated through. Remove bay leaves before serving. 7822 Cloud ear black fungus 0.25c 7822 This is absolutely delicious. The caramel sauce gets hard and crunchy and is a lovely contrast to the creamy fruit mixture. Wash and dry grapes. Mix sour cream, sugar and vanilla together. Pour cream mixture over grapes and stir gently. Pour into a 9x13 pan, or individual serving dishes. In a saucepan, bring butter and brown sugar to a boil. Immediately pour over grapes. Don't stir. Chill for 3-4 hours. Serves 6. Substitute fresh raspberries, blackberries, sliced peaches, etc. for grapes. Beans Mexican 29437 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18393 Spicy Mixed Vegetable Stew (yetakelt W'et) Entree Vegetarian 29438 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 PREHEAT OVEN TO 350F. For the meringue layers, pulse the almonds in the food processor until coarsely ground. Place them on a baking pan and toast for about 15 minutes, stirring frequently, until golden. Cool and combine with the sugar and cornstarch. Reduce oven to 300F. Whip the egg whites on medium speed with the salt until white and opaque. Increase speed to maximum and whip in remaining sugar. Continue whipping until egg whites hold a firm peak. Fold in extracts and toasted almond mixture. Pipe batter on paper-lined pans with a pastry bag fitted with a 1/2-inch plain tube to make three 10-inch disks. Bake at 300F about 30 minutes, until crisp but not completely dry. Cool layers on pans. FOR THE FILLING, place the sugar and lemon juice in a saucepan and stir well to combine. Place on medium heat and stir occasionally until the sugar melts and caramelizes. Add the milk carefully (the caramel will splatter) and return to a boil, stirring to dissolve any hardened caramel. Whisk yolks in a bowl with orange zest and whisk half the boiling milk into them. Return remaining milk to a boil and whisk in yolk mixture, continuing to whisk until thickened. Strain into a bowl and cool. Beat butter with paddle on medium speed until soft and light. Beat in custard cream and beat filling smooth. FOR THE GLAZED ORANGES, combine the orange juice and gelatin in a bowl. Bring the apricot preserves to a boil over low heat, stirring occasionally. Add the orange mixture and return to a boil, reducing slightly. Strain and cool slightly. Halve and slice oranges thinly. Dip orange slices in glaze and place on a pan lined with plastic wrap to set. To assemble, trim layers to an even 10-inch diameter and place one on a cardboard. Spread with 1/4 of the filling. Repeat with another layer and another 1/4 of the filling. Top with last layer and mask cake with another 1/4 of the filling. Use the remaining filling to make a border of rosettes on the edge of the cake and a circle of rosettes in the center. Press the sliced almonds against the side of the cake and fill in the center circle with them. Arrange orange slices on the rosettes. Pork 29449 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18402 Spicy Pumpkin Bisque Spicy/hot Combine rice, milk, sugar, and salt in saucepan. Cook over medium heat until thick and creamy, about 30 minutes, stirring frequently. Remove from heat. ASdd cream cheese, broken into small pieces, and vanilla. Stir until cheese is dissolved. Chill. Fold in whipped cream. Chill thoroughly. Arrange strawberries over the bottom of a 12 x 8 x 2-inch baking dish. Spoon pudding over berries. Sprinkle with brown sugar. Place under broiler for 1 to 2 minutes or just until sugar melts. OR, use 8 individual oven-proof dishes. Serve immediately. Makes 8 servings. k 18403 Nutmeg 0.50ts l 18403 Salt 0.50ts m 18403 Cream cheese frosting- recip 0.00 n Carmalize 1/2 cup sugar. Dissolve in water and boil until sirup is reduced to 1/4 cup. Cool. Cream 3/4 cup sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Combine milk, caramel sirup, and flavorings. Add alternately with dry ingredients to first mixture. Beat thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. c Mix milk, butter and 2 cups sugar in saucepan, heating to boiling point. Melt 1 cup sugar in saucepan stirring constantly. Cook to soft ball stage. Add vanilla and nuts; beat until very firm. Pour into buttered 9-inch square pan. Yield: 40 pieces. 18404 Dry red kidney beans 1.00lb f 18404 Water 3.00qt shredded cheddar cheese Brown meat in oil and drain. Add remaining ingredients except cheese. Simmer over low heat 2 to 3 hours. Shred meat with fork, drain excess liquid. Serve on tortillas with cheese. i 18404 Chopped celery, cut into 1.50c j 18404 -1/2-inch pieces 0.00 Note: No directions. Combine ingredients. Bake in moderate 350 F. oven. 2.00 l 18404 Tabasco sauce (or to taste) 0.50ts m 18404 Minced fresh parsley 3.00tb n 18405 Olive oil 3.00tb Cream sugar and butter. Add egg yolks and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and butter. Beat thoroughly. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. When cool, put layers together with peach filling. d 18405 -diced 0.00 * Cherries chopped and drained. Mix together sugar and butter by hand until completely creamed. Add coconut, walnuts and cherries. Stir into creamed mixture. Shape small portions of mixture into desired shape by hand. If desired dip into chocolate; dry. Decorate with candied fruit or walnuts. Yield: 4 dozen. 5 Scallions, finely chopped 1.00tb h 18405 Balsamic vinegar 2.00tb Butter Dips ~ Remove from oven when melted. While melting make the following: 2 1/4 cups flour 1 Tbls sugar 3 tsp baking powder 1 1/2 tsp salt (I cut this to 1/2 tsp as I am cutting down on salt) 1 cup milk Blend dry ingredients, add milk, turn onto well floured board, knead lightly. Roll out on floured board to 12x8" rectangle. Cut dough in half lengthwise, then cut crosswise into 16 (or so 3/4") strips. Dip each strip in melted butter, turn and dip again and lay in pan. To do this I put the pan at an angle, dip and put strips at top. Bake 15-20 min at 450. Variations: 1. Add 1/2 cup grated cheese to mixture. Sprinkle paprike, celery salt or garlic powder over dips before baking. Add 1/4 cxup minced chives or parsley to mixture. 7658 Oil 0.00 7658 Chile oil 1.00tb Mix all ingredients and beat well with mixer Beat well with mixer. onions are clear. Add water, and boil 5 minutes. Turn heat to low; let rice absorb water, about 35 minutes. In last 5 minutes of cooking, add apple and almonds. 7658 Soy sauce 0.00 7658 Chicken broth 0.75c Sift sugar. Combine with melted butter, lemon juice, salt, and milk. Beat until creamy. ace of meat. Mix up the rest of the ingredients in big measuring cup and spread it over the roast. Now, place the roast atop the onion layer in pot. Let stand several hours. When you are ready to cook,preheat oven to hottest (450 or 500 degrees) and roast 15 minutes. Then turn back oven to 350 degrees and roast 45 minutes or longer, depending on desired doneness. Use your meat thermometer to determine ti *Directions:* Combine cracker crumbs, 1/3 cup sugar, butter, and 1/2 cup pecans, mixing well. Reserve 1/3 cup mixture; firmly press remaining mixture on bottom of a 9-inch springform pan. Beat cream cheese with an electric mixer until light and fluffy; gradually add 1-1/2 cup sugar, mixing well. Add eggs, one at a time, beating well after each addition. Add sour cream and flavorings; mix well. Stir in 1 cup pecans. Spoon into prepared pan; sprinkle with reserved crumb mixture. Bake at 475 degrees for 10 minutes; reduce temperature to 300 degrees, and bake an additional 50 minutes. Let cool to room temperature on a wire rack; chill. Yields one 9-inch cheesecake. -1/3 cups One Serving = 1/3 cup Calories: 21 Protein: < 1 g Fat: < 1 g Carbohydrate: 5 g Fiber: 0. 9 g Cholesterol: 0 mg Sodium: 314 mg Potassium: 192 mg Exchange: 1 Vegetable 0.00 7659 Dried black mushrooms, Combine all ingredients and simmer 5 minutes. Serve warm as dipping sauce with hot artichokes. water. Stir remaining ingredients into bouillon; pour over sausage. Bake uncovered until done, 25 to 30 minutes. 20 minutes, stems removed 0.00 7659 Pieces Virginia ham cut 4.00 7659 into 1/8 inch pieces To make each sauce, mix all the ingredients together well. Melt to serve. r in macaroni. Reduce heat to medium. Cook for 8 to 10 minutes or until macaroni is tender. Stir in beans; cook for an additional 1 minute or until thoroughly heated. Makes 4 (1 1/4 cup) servings. Posted by Susan Barrington. Courtesy of Fred Peters. 7659 Salt 1.00ts 7659 Sugar To make each sauce, mix all the ingredients together well. Melt to serve. kewers are so quick to assemble - they'll be ready to grill even before the coals are hot. Alternately thread sausage, onion, bell peppers and peaches onto skewers. Combine Pace Picante Sauce, marmalade, grated onion and lime juice, mixing well; brush over kabobs. Place kabobs on grill over medium-hot coals or on rack of broiler pan 5-6" from heat. Grill or broil 8 minutes, turning and basting occasionally with Pace Pica To make each sauce, mix all the ingredients together well. Melt to serve. g 18412 To 8 kaffir lime leaves 6.00 h 18412 Unpeeled fresh, galangal 10.00sl i 18412 Fresh Serrano chiles, 2.00 This batter must be made in the early evening and set to rise in a warm place until morning. Mix together the dissolved yeast cake, mashed potatoes and 1/2 cup of the sugar. Let stand for four hours. To the scalded milk, add the butter and stir until melted. When cool add the eggs, 1/2 cup of sugar, and salt and combine with the yeast mixture. Sift in the flour and knead thoroughly. Cover and let rise in a warm place until morning. Roll out to about 1/4 inch thick, brush the dough with melted butter and cut in 2 inch squares. Turn up the four corners toward the center. Place on a greased baking sheet about 2 inches apart and let rise until light. Bake at 450-F for 20 minutes. Remove from oven, brush with melted butter, and sprinkle with powdered sugar. Serve hot with plenty of coffee. Slivered fresh red hot chile 1.00tb q 18412 Chopped green onion 0.25c Sift together flour and baking powder. Heat milk and butter till butter melts; keep hot. Beat egg yolks till thick and lemon-colored; gradually add sugar, beating constantly. Add vanilla. Add flour mixture; stir just till mixed. Gently stir in the hot milk mixture. Bake in greased and floured 9x9x2-inch pan at 350 degrees for 30 to 35 minutes. Don't invert; cool in pan. u 18412 -leaves and blossoms for 0.00 Combine eggs and sugar. Heat over hot water, beating constantly until warm (95 F). Remove from fire and beat until cool and stiff. Add flour which has been sifted, measured, and sifted with cornstarch, salt, and baking powder. Mix as lightly as possible. Add lemon juice and rind. Add butter slowly, stirring constantly. Pour into well-oiled pan. Bake in moderate oven (375 F) about 20 minutes. When cool cut into various shapes. Ice with different colored icing. Decorate with fancy designs of contrasting colors. c 18413 Dried oregano leaves 0.25ts d 18413 Ground red pepper 0.50ts e 18414 Tender boneless beef, such 0.50lb a 18414 - as sirloin, cut crosswise In bowl, beat eggs lightly. Stir in brown sugar, corn syrup, butter, flour, vanilla and salt until blended. Stir in currants or rasisns. Pour in pie shell. Bake in 400F for 5 minutes. Remove heat to 250F. Bake for about 30 minutes longer or till centre is just firm to the touch, covering eadges of pastry with foil if browning too much. Let cool completely before cutting. MAKES:10 Serving This version of butter tarts (a Canadian speciality) is easier to prepare than the traditional individual tarts. It is very rich and best served in small pieces. f 18414 Canned beef broth 0.50c g 18414 Soy sauce 2.00tb h 18414 Ginger, peeled, minced 1.00tb i 18414 Garlic clo "These tarts were the basis for Butter Tart Pie and Butter Tart Squares which appeared in later decades. Another variation uses maple syrup instead of corn syrup. Butter Tarts are uniquely Canadian. There are theories whether they were adpated from southern pecan pie, old-fashioned sugar pies, or maple syrup, bakcwoods or vinegar pies. Squabbles arise whether or not the tarts should be runny or not, and just how runny. Opnions differ about the use of syrup or sugar only, eggs beaten or not, currants or raisins, and how the tart pans should be filled. " In bowl, cream together butter, sugar and vanilla. Beat in egg and corn syrup. Spoon raisins into tart shells; pour in the filling, two-thirds full. Bake in 375F oven for 15 to 18 minutes or until lightly browned. MAKES: 12 TARTS 2.00 7822 Peanut oil 2.00tb Heat the oven to 450 degrees F. Heat the butter in a square pan 9 X 9 X 2-inches, in the oven until the butter is melted. Mix the flour, sugar, baking powder and salt in a medium bowl. Add the milk and stir with a fork just until a soft dough forms, about 30 strokes. Turn the dough out onto a well-floured cloth-covered board. Coat the dough lightly with flour. Knead lightly about 10 times. Roll or pat the dough into an 8-inch square. With a floured butter knife, cut the dough into halves, then cut each half into 9 strips. Dip each strip into the melted butter, coating both sides. Arrange the strips close together in two rows in the pan. Bake for 15 to 20 minutes or until golden brown. 0.00--------- 7823 Chile paste with garlic 1.00tb 7823 Dark soy sauce 2.00tb Combine all ingredients except flavoring. Cover until mixture begins to boil. Boil without stirring to soft crack stage (275 - 280 F). Add flavoring. Do not stir. Pour quickly into well-buttered pan. The candy should be in a thin sheet. Cool slightly and mark in squares. The Household Searchlight R=- Dry sherry 0.00 7823 Chinkiang vinegar, -=OR=- 1.00tb Cream shortening and sugar. Add eggs. Mix well. Add flavoring. Sift flour, measure, and sift with salt, baking soda, and cream of tartar. Add to first mixture. Add coconut. Mix thoroughly. Form into rolls 2 inches in diameter. Chill overnight. Cut in thin slices. Place on slightly oiled baking sheet. Bake in hot oven (420 F) about 10 minutes. 100 servings. 7823 Cornstarch, mixed with 1.00ts Combine butter, sugar, and water. Boil, stirring constantly, to soft ball stage (236 F). Add flavoring. Serve either hot or cold on ice-cream. 7823 Boneless pork, cubed 8.00oz 7824 Ground pork 0.50lb 7824 Dark soy sauce 1. Preheat oven to 225 F (110 C). On an oiled cookie sheet spread nuts in a single layer. Warm in the oven for 5-10 minutes while preparing the toffee mixture. In a heavy-bottomed saucepan, combine water and sugar. Cook over low heat until sugar is dissolved. Bring liquid to boil, add syrup, cream of tartar and butter, simmer until butter has melted. Bring to a boil and boil to soft crack stage, 270 F (140 C) on candy thermometer. Remove saucepan from heat. Remove nuts from oven. With a spoon, drizzle a little toffee over each nut. Leave to cool and harden. If toffee is setting too quickly in the pan, place it in a bowl of hot water. Store in a cool, dark place. Makes about 1/2 lb. 7660 crushed 0.00 7660 BRAISING LIQUID --------- 0.00--------- Melt butter over low heat in a skillet, remove from heat, and stir in bread crumbs. e oil in a soup pot or large, heavy saucepan over high heat. Add the shrimp shells and saute until the shells turn bright pink. Add the stock or diluted broth, lemon grass or zest lime zest and leaves, galangal or ginger, and chiles. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes. Strain the broth through a fine sieve into a clean soup pot. (At this point, the soup can be poured into DIRECTIONS: Spread nuts on a cookie sheet. Bake at 300-F for 15 minutes. Mix butter and honey; pour over nuts. Stir until nuts are completely coated with the mixture. Store in airtight container. s or clams, cover, and cook until the shells open, about 2 minutes. Remove the mussels or clams and break off and discard the top shell. Return the mussels or clams on the half shell to the broth. Add the shrimp and cook until the shrimp turn opaque, about 2 minutes. Reduce the heat to low, stir in "The darker (the redder) the saffron colour, the better the quality. It usually comes from Spain, but the best, really expensive stuff, is grown in Kashmir, where I went to see it growing. There are many different grades. Watch out for fake or dyed saffron. Buy it from a reputable source. To use it in a recipe, I roast it in a cast-iron pan until it's crisp to draw out the colour, then crumble it lukewarm milk and let it sit for three to four hours. " Place saffron in small, dry, hot pan over medium heat about 1 minute or just until fragrant. Crumble into milk. Fill large pot with about 13 cups water; add salt and bring to boil. Meanwhile, place rice in medium bowl and cover with cold water. Immediately drain rice through colander. Wash and drain two more times. When water is boils, add rice and stir once; bring to boil. Cook 5 minutes; rice should be slightly hard in the centre. Drain in colander and place in oven proof dish. Drizzle saffron milk over rice, tossing over a couple of times very gently. Divide butter into four pieces; place over rice. Cut pieces of aluminium foil 2 inches larger than rim of dish; place on top of dish; place lid on foil. Bake in preheated 300F oven 40 to 50 minutes, checking after 40 minutes to see if rice is cooked. Serve saffron-coloured streaked rice spooned on warmed platter. SERVES:6 SOURCE: MAdhur Jaffrey, published in Toronto Star posted by Anne MacLellan t. Add beef and stir-fry until brown, about 2 minutes. Using slotted spoon, transfer be Cook corn syrup, sugar, & water to 310 degrees, remove from heat, stir in warmed peanut butter until completely blended. Pour onto greased cookie sheet and score into pieces. When cool and hard, dip into melted chocolate. ure to platter. Sprinkle with toasted sesame seeds if desired and serve. 7661 Bite-size cauliflowerets 3.00c 7661 Salt 0.00 you mix the butterflies with the soup and water. You mix the salt and pepper with the sugar and a tablespoon of lemon juice. Throw it in a pot for 30 minutes. when you take it off the stove, serve it posted by Amy Struebing, age 5 meric, chili, garam masala & salt. Stir in the mashed vegetables. Cover & simmer for 5 minutes until all the liquid has evaporated, stirring occasionally. Serve. 7662 Pork butt) Boil raisins in water and add other ingredients in order. Note: Bake in 350 F. oven. Spicy Pineapple Zucchini Cake Spicy Pork And Black Bean Chili Spicy Pork Roast Spicy Pork Stir-Fry Spicy Pork Strips With Black Fungus Spicy Pork With Peanuts * NOTE: To plump currants, cover with boiling water in a small cup and let stand for 10 minutes. Drain, Preheat the oven to Moderate (350F). Grease a 10-inch tube pan. Line the bottom with waxed paper. Grease and dust with flour, tapping out the excess. Stir together the flour, baking powder, baking soda, and salt in a large bowl. Beat the butter and brown sugar in another large bowl for about 3 minutes, until light and fluffy, scraping down the sides of the bowl as needed. Add the eggs, one at a time, beating for 1 minute after each addition. Beat in the vanilla and anise extract. Reduce the mixer speed to the lowest setting; add one-third of the flour mixture, beating just until blended. Pour in 1/2 cup of the buttermilk, beating until just combined. Repeat with the remaining flour mixture and buttermilk, ending with the flour mixture. Fold in the orange rind and the drained currants. Spoon the batter into the prepared pan. Rotate the pan briskly to even and settle the batter. Bake for 60 to 65 minutes or until a wooden pick inserted in the center comes out clean. Transfer the pan to a rack and cool for 30 minutes. Run a thin knife around the inside of the pan and the tube. Invert the cake onto the rack; remove the waxed paper. Re-invert the cake. While still warm, brush with orange marmalade and garnish with orange zest, if you wish. cool to room temperature. Slice into 24 thin slices and serve 2 slices per serving. NOTE: The cake can be frozen airtight for up to one month. Makes 12 servings. Nutrient Value per Serving: 413 Calories, 5 g Protein, 17 g Fat, 61 g Carbohydrate, 144 mg Sodium, 95 mg Cholesterol Exchanges: 1 1/2 starch/bread, 2 1/2 fruit, 3 1/4 fat. Spicy Sichuan Noodles (dan Dan Mian) Spicy Southwestern Pasta Spicy Spinach Spicy Split Peas Sift together flour, baking powder, baking soda, and salt. Cream together butter and sugar. Add eggs to creamed mixture one at a time, beating well after each addition. Beat until increased in volume, about 8-10 minutes. Fold in the dry ingredients alternately with the buttermilk in three additions. Spoon batter into an 11" x 2" pan (W-S sells one just the right size, of course!), building sides up higher than center, and bake in a preheated 325 degree oven for 60-70 minutes, or until a toothpick inserted in the center comes out clean. Cool in the pan 5 minutes, then invert and remove. Let cake cool, but coat with Orange glaze while still slightly warm, allowing some glaze to run down sides of cake. Spicy Szechuan Chicken From Joan Johnson Spicy Szechuan Tofu Spicy Szechwan Chicken Spicy Szechwan Sauteed Chicken Bake in Bunt Pan 350 degrees 1 hr & 15 min. Spicy Teff Pasta Spicy Texas Spareribs Spicy Thai Chicken #1 Spicy Fruit Salad Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Preheat oven to 350 Combine first 5 ingredients in mixing bowl and beat together with electric mixer. Combine remaining ingredients except the hazelnuts in another bowl. Sprinkle into the wet mixture a bit at a time and beat in with the mixer until velvety smooth. Lightly oil 9 in. cake pan. Sprinkle the bottom with flour. Pour in half of the batter, then sprinkle it evenly with half of the hazelnuts. Pour in the remaining batter and top with the remaining hazelnuts. Bake for 25 to 30 min. , or until tests clean. Cook, and cut into wedges. a 18415 Turnips, cubed 3.00md b 18415 Water 2.00c c 18415 Ghee 0.25c d In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. s 0.50ts j 18415 Garam masala 1.00tb k 18415 Salt 0.00 In a large saucepan, (5 or 6 Quart size) combine sugar, baking soda, salt, buttermilk and corn syrup. Bring to a boil, stirring constantly. Reduce heat to medium-low, continue cooking until mixture becomes caramel-colored and reaches soft ball stage (238 degrees). Remove from heat, add butter and pecan halves. Beat until thick enough to drop from a spoon onto waxed paper. If mixture becomes too hard, return to heat and add small amount of water. Stir until smooth. Yield: 44 to 48 Pralines. *** Variation *** Reduce sugar to 2 cups. Omit corn syrup. Increase butter to 3/4 cup, add 1 teaspoon vanilla. Include butter in cooking stage. Add vanilla with pecans. 16 Ground Habanero chile pepper 0.25ts f 18416 Of white pepper 1.00pn g 18417 Boneless chicken breasts 1.00lb Grease and flour 2 round layer pans, 8 or 9 inch. Measure all ingredients into large mixer bowl. Blend 1/2 minute on low speed, scraping bowl occasionally. Pour into pans. Bake in preheated 350F oven for 45 minutes or until wooden toothpick inserted comes out clean. Cool 10 minutes and remove from pans. Egg white 1.00 d 18417 Vegetable oil 2.00T COMBINE FLOUR, BAKING POWDER, sugar, salt and cashews in a mixer. Add the eggs and buttermilk and mix at medium speed until smooth. Add the melted butter and mix until incorporated. In another bowl, beat the egg whites until stiff and fold into the batter. Heat your waffle iron and cook your waffles as usual. BLUEBERRY TOPPING: COMBINE THE SUGAR, LEMON AND WATER in a 1 quart pot and cook over medium heat until the sugar melts. Pour in the blueberries and cook, stirring, for 1 minute. Pour into a bowl and let cool before serving. i 18417 Clove garlic, minced fine 1.00 j 18417 Sugar 1.00t k 18417 Light soy sauce 2.00T l 18417 Dry sherry Stir dry ingredients into a large bowl. Beat buttermilk and eggs at low speed using whisk attachment of Handy Mixer cordless beater in a medium bowl. Slowly add melted butter. Make a well in center of flour mixture. Add buttermilk mixture to well using a beater attachment,slowly blending at low speed until all liquid ingredients are incorporated. Then beat at high speed until smooth,reserve liquid. Puree raspberries in food processor or blender until smooth. Blend in sugar and orange rind and enough of reserved liquid until sauce is desired thickness. Pour 1 cup of waffle batter into a preheated,well greased waffle iron and cook until golden. Serve with Raspberry Sauce. Garnish with walnuts and fresh raspberries,if desired. Serves 4. 1.00 d 18418 Vegetable oil 2.00T e 18418 Thinly sl HEAT OIL IN 4-QUART POT. Add onions and carrots. Cook until onions are softened, about 5 minutes, stirring often. Add squash and 4 cups stock. Bring to boil. Simmer, covered, until vegetables are soft, about 20 minutes. Strain solids from liquid, reserving both. Puree solids in processor or in batches in blender until completely smooth. Return to pot. Stir in liquid, remaining stock and water to thin soup. Soup should be thick. Season to taste with salt, nutmeg and pepper. Refrigerate up to 4 days or freeze up to 3 months. Serve hot, garnished with chives. Makes 12 cups j 18418 Sugar 1.00t k 18418 Light soy sauce 2.00T l 18418 Dry sherry 3.00T m Cream: 1/2 cup of shortening. Add 1/2 cup of sugar scant. Add: 3 cups unsifted flour and 1 tsp. salt. Then add 1 cup warm water and 1 yeast cake. Mix all together. Add 1 beaten egg, beat well. Put in ice box overnight. Three hours before serving grease muffin tins. put in each one, Then drop in a good teaspoon of dough. Let rise. Bake 12 to 15 minutes in a 375 oven. Or: 1/4 cup broken butternut or pecan meats may be stirred together. Drop 1/2 tsp. of mixture on a cookie sheet and cut out dough with a biscuit cutter and place over the nut mixture. Serve them bottom side up. c 18419 Garlic clove, minced 1.00ea d 18419 Chopped scallions 3.00tb e 18419 Szechuan hot bean paste 1.00tb Place Butter & Sugar in a bowl and microwave on HIGH for 2 minute or until sugar dissolves. Stiring once. Peel Bananas and cut in half (crossways). Toss in Butter mixture to coat. Microwave on HIGH for 30-45 seconds to heat. Stir cream and nuts into the butter sauce and pour over the bananas to serve. 0.50ts i 18419 Stock 0.50c Beat eggs with electric mixer at medium speed until frothy. Gradually add sugar, beating until thick. Add remaining ingredients, stirring well. Spread batter in a greased and floured 13x9x2-inch pan. Bake at 325~ for 45 minutes. Cool and cut into bars. puree the mixture until smooth. Combine the puree with the reserved broth and the remaining ingredients. Simmer for 20 minutes. Garnish with the parsley and serve. 7664 Ginger root 0.00 Combine all the ingredients and cook until a little tried in cold water forms a brittle or hard ball. Pour into a buttered pan and when cool, cut in squares. at oil in wok or a 12 inch frying pan. Add chicken and bamboo shoots and stir fry for about 3 minutes (using a wooden spoon or wooden fork). Add chiles and peanuts; stir fry for 2 minutes. Combine all remaining ingredients except green onion with remain- ing 2 tsp. cornstarch and add to wok. Stir fry and heat until sauce is thick and Melt butter. Add brown sugar and heat to boiling. Add white sugar, sour cream and salt. cook to 236 degrees. Cool. Add vanilla and nuts then beat until thick. Pour into buttered pan. yields 4 cups. amboo shoots, shredded 1.00oz 7665 Bean sprouts 1.00c 7665 Eggs In a medium saqucepan, combine brown sugar and cornstarch. Stir in corn syrup, salt and whole milk. Stir over medium heat until brown sugar melts and mixture begins to simmer; set aside. In a small bowl, beat eggs until blended. Stir about 1 cup hot milk mixture into eggs to temper. Stir egg mixture into remaining milk mixture. Cook and stir over low heat until slightly thickened, about 2 minutes. Stir in evaporated milk, whipping cream and vanilla. Cool to room temp. Stir freeze according to freezer instructions. -blended. Add green onion. Stir-fry 30 seconds to warm onions. Serve immediately. Food exchanges per serving: 4 meats, 1 vegetable 1 serving is 2/3 cup. This recipe yields 4 cups. 7665 Ketchup 2.00ts 7665 Cornstarch 1.00ts 7666 Meatball Mi This recipe can be doubled and baked in two 8 inch pans, or one 9x13 pan. Preheat the oven to 3350F. Butter an 8 or 9 inch round or square baking pan; dust with flour, tapping out the excess, and set aside. Into a medium bowl, sift together the flour, sugar, and salt. Add the butter. With a pastry blender, 2 knives or your fingers, work the mixture to form fine crumbs. Remove 1/2 cup of the crumbs; add the pecans and set aside. To the crumbs remaining in the bowl, add the baking powder and baking soda, then beat in the buttermilk, vanilla, and egg just until blended. The batter with not be smooth, so do not overbeat. Spread the batter in the pan. Sprinkle evenly with the crumbs that you set aside. Bake until the cake shrinks from the sides of the pan and the crubms are golden, 40-45 minutes. Cool the cake in the pan on a wire rack. Serve warm or at room temperature. Makes one 8 or 9 inch cake. mes Cookbook" 0.00 Set aside 1 cup of flour from total amount required in recipe. Combine remaining flour, undissolved yeast, sugar and salt in large mixing bowl. Heat milk, water and shortening together until hot to touch (125-130F) Stir hot liquid into flour-yeast mixture. Mix in beaten egg. Knead dough, adding reserved flour as necessary to make a dough that is smooth, elastic and no longer sticky ( 10 minutes ) Cover and let rest 10 minutes. Combine melted butter and 1/2 cup brown sugar. Spread mixture, dividing evenly in bottom of 12 large muffin cups. Arrange pecan halves on top. Roll out dough to a 12x9 rectangle. Spread with soft butter. Sprinkle with mixture of 1/4 cup brown sugar, cinnamon and chopped pecans or raisins. Roll up tightly jelly-roll fashion, starting at longer side. Seal lengthwise edge. Cut roll into 12 equal pieces. Place in prepared pan. Cover with tea towel. Let rise in warm place until doubled (35-40 minutes) Bake at 375 F for 18-23 minutes or until light golden. Cool 5 minutes, then invert pan onto waxed paper; leave 10 minutes then remove pan. Makes 12 rolls. 0.25ts o 18420 Soft tofu 24.00oz a 18420 Oil 2.00tb b 18420 Minced fresh ginger 1.00ts Pre-cook a pie crust until it is a light tan in colour (400F for 12-15 minutes). In a pot, combine the borwn sugar, cornstarch & salt. Add one cup boiling water, cook at low heat, stirring constantly until all the mixture thickens. Add beaten egg yolks & milk. Stir until thick. Remove pot from heat. Add vanilla. Pour into pie crust. Top with meringue, made with egg whites & icing sugar. Bake for 10-12 minutes at 400F. 18420 Tamari 1. Mix all the ingredients until they are well blended. Store mix in an airtight cannister or tightly covered jar. TO USE: Stir the mix in the cannister before measurin out 1/2 c mix into a saucepan. Add 2 c milk and 4 tb butter and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove from heat, and pour into individual serivng dishes. Pudding will thicken further as it cools 18420 Cornstarch dissolved in 2 Cook sugar, syrup and butter to soft ball stage. Let cool, stir in cream. 18420 -- tb water 0.00 l 18420 Sesame oil 1.00ts m 18420 Hot chili oil 2.00dr n 18420 Szechwan peppercorn Every Amish and Mennonite restaurant has this buttery, rich pudding on its menu, and it is always served at Amish gatherings. This recipe can be halved. Bring the water and salt to a boil in a large, deep saucepan. Sprinkle in tapioca. Add the dark brown sugar, lower the heat a little, and cook 5 min. , longer, or until tapioca is clear. In a small bowl, beat the eggs. Add the milk and granulated sugar and blend. Stir 1 cup of the hot tapioca mixture into the egg-milk mixture, then combine it with the rest of the tapioca. Continue cooking over low heat, stirring often, for about 10 min. or until mixture bubbles up. In the meantime, heat the butter in a small saucpan over medium heat until it is light brown. Add to the bubbling pudding, along with the vanilla, and mix well. Pour into a 3 quart serving bowl and allow to cool to room temp. This pudding will set up without refrigeration (6 hours) and it is really better if it can be eaten right away. If you do refrigerate it, allow pudding to come to room temp. before serving, and stir it up a bit to further soften it. Note: Small pearl tapioca does not have to be soaked before cooking. 0.00 e 18422 Chopped fresh cilantro or 0.25c f 18422 Parsley 0.00 g Preheat oven to 425 degrees - makes 12 rolls. In 9-inch square pan, melt butter. Stir in 1/3 cup brown sugar and water. Set aside. In large mixing bowl, combine flour, sugar, baking powder and salt. Add milk all at once, stirring just until dry ingredients are moistened. Turn out onto well-floured surface. Roll out to a 12x10 inch rectangle. Combine 1/3 cup brown sugar, cinnamon and pecans. Sprinkle over dough. Roll up starting with 12-inch side. Cut into 1-inch slices; place cut-side down in prepared pan. Bake at 425 degrees for 18 to 22 minutes until golden brown. Turn out immediately. Serve hot. * For use with Pillsbury's Best Self-Rising Flour, omit baking powder and salt. HIGH ALTITUDE ADJUSTMENT - 5,200 FEET. Reduce baking powder to 1 1/2 teaspoons. 8422 Cucumber,sliced 1.00sm n 18422 Carrot, peeled and thinly 1.00sm Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onions and cook until they are translucent. Combine the beef with the garlic, ground chile, cumin, and oregano. Add this meat and spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally about 1/2 hour, until the meat is evenly browned. Add the tomato sauce, water, salt, and optional parsley. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir in the corn flour(masa harina) to achieve the desired consistency. Cook 10 minutes longer, stirring. Taste and adjust seasonings. ~ 23 Black sesame seeds, toasted 1.00ts b 18423 - and crushed 0.00 c 18423 Peanut or sesame oil 1.00ts * Use Gorgonzola cheese if available otherwise any blue-veined cheese will do. ~------------------------------------------------------------------------- Mix the water and lemon juice in a small bowl. Slice the Granny Smith apple and put the slices into the lemon water to soak. Set aside. Put the mayonnaise into a serving bowl and add the celery, pineapple, curry powder, salt and pepper and blend well. Fold in the cashews. Remove the apple slices from the lemon water and dice. Stir into the mixture and then stir in the Gorgonzola cheese, blending well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Pita Triangles, Bread Chunks, Radishes, Scallions, Turnips, Bell Peppers Red pepper flakes 0.25ts j 18423 Tofu steak; thinly sliced 0.25lb k 18423 Fresh shiitake mushrooms 0 Melt butter in a heavy pot. Add vegies, (but cabbage) and saute over medium heat for five minutes. Add bacon and bay leaf, and stir for a couple more minutes. Add water, seasonings, and simmer for an hour. Add cabbage, and simmer for 15 minutes. Add milk and bring to heat. n 18423 Red bell pepper 1.00sm o 18423 -- sliced into thin strips Soak mushrooms in 3/4 c hot water for 1/2 hour. Put tofu onto a paper towel & leave to drain for 30 minutes. Remove mushrooms from water, reserve liquid. Cut off & discard stems. Slice caps into 1/4" wide strips. Heat oil in an 8" skillet. When hot, put in cabbage & mushrooms. Stir & fry for 1 minute, till cabbage wilts. Reduce heat to medium. Crumble tofu & it to the skillet. Add salt, soy sauce & mirin. Stir & fry for another 5 minutes. 18423 Fresh spinach; wash Chop the cabbage and place in frying pan with the butter, seasonings, and Worcestershire sauce. Stir until heated through. Add the potato and mix well. Press into a greased mold and steam for 1/2 hour. turn out on a hot platter and surround with tomatoes sauce. Garnish with the bacon. 1.50ts 1003 sauce 0.00 1 Mix all ingredients together,thoroughly. Pour mixture into a 9 x 5 x 3" loaf baking pan. Place bacon strips on top. Bake for 1 1/2 hours in a 350 degree oven. After 45 minutes,you may have to drain bacon grease. During the last 15 minutes,add tomato paste on top. Turn oven off. After 15 minutes,add cheese slices to top and allow to melt. 1003 sauce 0.00 Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through. Remove sausage; cut into 16 pieces. Reduce heat to medium. Add onion, carrot and garlic to saucepan; saute 3 minutes to soften. Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes. Simmer, covered, 15 minutes. Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender. Season with salt and pepper. Makes about 4 cups Finely chop first 3 ingredients in processor. Bring all remaining ingredients to boil in heavy medium saucepan. Add chopped vegetables. Reduce heat and simmer until vegetables are tender, about 15 minutes,stirring occasionally (mixture will be thin) Cool, cover and refrigerate until well chilled. (Can be prepared 5 days ahead. ) Drain before serving. 1005 Pace Picante Sauce 0.33c Remove stems and cut off the tops of the peppers and remove the seeds without breaking the shells. Cut cabbage fine as in slaw and add to it the salt and mustard seeds. Mix thoroughly and place in peppers, pressing it in tightly. Place tops on pepper cases and fasten them down with toothpicks. Place them upright in stone jar and cover with cold vinegar. Place cover over jar and put away in cool place until ready to use. They may be kept for several months before using. Makes 6 Servings This is a deluxe pudding sometimes called "diplomate" pudding, which resembles both a Bavarian cream and a Russe. Red currant jelly Candied fruits and whipped cream for garnish Scald half-and-half or light cream with the sugar. Whisk the egg yolks in a bowl with the salt. Whisk a portion of the scalded cream into the egg yolk and, when blended, add the egg mixture into the remaining hot cream. Cook over low heat for 2 or 3 minutes longer; do not boil. The custard should coat the back of a wooden spoon when finished. In a small bowl, soften the gelatin in the cold water. Add the gelatin to the custard. Cool. Stir in the heavy cream, vanilla, candied fruits, and diced cake or ladyfingers. Brush a 1-quart mold generously with the jelly, and turn the mixture into the mold. Cover and chill about 2 to 4 hours, until set. Unmold onto a serving platter and garnish or decorate with additional candied fruits and plain whipped cream. LING --------- 0.00---- Follow recipe for bread and butter pudding using sweet rolls, sweet buns, sponge cake, or lady fingers instead of bread. If desired, substitute crushed pineapple for raisins and omit vanilla. Serve with custard sauce Line bottom of greased pudding dish with raisins. Cut bread slices in 3 strips, crosswise. Dip each in melted butter and arrange on top of raisins. Beat remaining ingredients together and pour over bread. Set dish in pan of hot water. Bake in hot oven (375) until bread is browned and a knife blade comes out clean. Serve plain or with cream. Serves 6 Custard Sauce: Scald milk over hot water. Beat yolks, sugar and salt together and pour milk over them. Cook over hot water, stirring constantly, until mixture coats the spoon. Chill. Add vanilla. 2832 Flour 0.25c 2832 Baking powder 0.50ts Select prickly pear cactus (or small barrel cactus if you own this type of cactus, since it's illegal to remove it from the desert). Remove spines and outside layer with large knife. Cut pulp across in slices one-inch thick. Soak overnight in cold water. Remove from water, cut in one0inch cubes and cook in boiling water til tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch! SYRUP for 2 QUARTS of CACTUS CUBES Heat all ingredients until sugar is dissolved. Then add cactus. Remover cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable food coloring may be added to the syrup. 2832 Avocado slices 0.00 2833 Butter or margarine 3.00tb 2833 Onions;sliced in small rings 3 Lemon slices, (garnish) In a large zip-lock plastic bag, prepare marinade. Mix oil, juice, Worchestershite sauce, mustard, salt and pepper. Add chicken, seal bag and shake to mix and thoroughly coat chicken. Refrigerate 15 minutes. On shallow plate, mix crushed croutons and cheese. Add chicken, one piece at a time, to mixture, coating pieces well. Place chicken in greased, shallow baking pan, drizzle reserved marinade over chicken. Bake in 400 degree oven about 18 minutes or until fork can be inserted with ease in chicken and juices run clear. Arrange lettuce on plate, arrange chicken on leaves and garnish with lemon. Makes 4 servings __|__ . ___(*)___. o/ \o . Flyin' outta Sandee's Kitchen. ;) Onion; Chopped, 1 Md. 0.50c 2834 Salt 0.75ts 2834 Red Pepper; Crushed Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and lable as Caesar Salad Dressing Mix. Store in a cool dry place and use within 3 to 4 months. Makes One 3/4 cup serving (3 Tablespoons) Caesar Salad Dressing: Combine 1 pkg of mix, 1/2 cup vegetable oil, and 1/4 cup lemon juice in a glass jar. Shake until well blended. Chill before serving. Makes about 3/4 cup of Salad Dressing. 2834 Salt Combine the first 6 ingredients in a bowl and stir well with a whisk and set aside. Cook the tortellini in boiling water for 7 minutes or until tender, omitting the salt and fat. Drain well and set aside. Arrange the asparagus in a vegetable steamer over boiling water. Cover and steam 2 minutes or until crisp-tender. Combine asparagus and tortellini in a bowl, add 2 T of lemon juice mixture and toss gently to coat. Place lettuce in a large bowl; drizzle remaining lemon juice mixture over lettuce and toss well. Add tortellini mixture, tossing gently to coat. Spoon salad onto serving plates, and sprinkle cheese ontop. 1.25c 2835 Lemon juice 2.00tb 2835 Parsley, chopped 2.00tb Lightly whisk together the egg whites, egg substitute, sugar, coffee and vanilla. Whisk in the hot milk. Pour into a 6-cup straight sided baking dish. Combine the cocoa and cinnamon and sprinkle over the top. Place in a larger baking pan and fill with hot water until the water level reaches halfway up the side of the dish. Bake in a pre-heated 350 oven about 50 minutes or until the custard has a matte finish on top. The custard will still be a little loose. Remove from the pan of water and place on a rack to cool. Refrigerate until completely chilled. Makes 8 servings. Place Over Medium Heat & Cook 10 Min. OR Until Thoroughly Heated. Garnish With Lemon Slices & Lemon Rind If Desired. Per 3/4 C. Serving: 39 Cal. Sauteed Apples: Melt butter in a 8" skillet over moderate heat. Add apples and cook,stirring frequently,2 to 3 minutes. Stir in cinnamon and sugar;reduce heat to low and cook,covered,2 to 3 minutes,until tender and golden brown. Cool slightly. Waffles: Sift together dry ingredients. Beat egg yolks with sour cream,milk and melted butter in separate bowl until blended. Stir into dry ingredients until blended well. Stir in apples and pecans. Beat egg whites until stiff,moist peaks form. Stir about 3 tbsp. of the beaten whites into the batter,then gently fold in remaining egg whites until just combined. Pour or ladle batter over center 2/3 of hot waffle iron. Close lid cook about 4 minutes,until steam no longer emerges from the crack. Remove waffle. Keep warm in a warm oven while you cook the rest. Makes 8 waffles. Combine 1 quart of the milk in a saucepan with the sugar, and cook over a low heat, stirring from time to time, until the mixture turns golden. Meanwhile, stir the soda into the remaining quart of milk in a saucepan. Add the cinnamon stick, and bring to a boil. Discard the cinnamon. Add the hot milk to the caramel mixture very gradually, stirring constantly. When all the milk in incorporated, place over a low heat, and cook very slowly until the mixture is thick. Cool slightly; then pour into a glass serving bowl, and chill. Variations: Cajeta Envinada (Milk candy with wine): Follow the directions for Cajeta de Leche, omitting the cinnamon. When it is just about cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. Cajeta de Almendra Envinada (Milk Candy with Wine and Almonds). Pulverize 1/4 cup whole, blanched almonds in an electric blender. Combine with the milk and soda, omit the cinnamon, and bring to a boil. Then add to the caramel mixture as directed in the recipe for Cajeta de Leche. When almost cooked, stir in 1 cup of sweet sherry, Madeira, or muscatel, and continue cooking until the wine has been absorbed. n the usual way, but be sure to stir the batter vigorously in between making each pancake or all the buckwheat flour will sink to the bottom of the mixture. If preparing ahead, cool the pancakes then stack them (interleaved with greaseproof paper) and wrap in a foil parcel. To make the filling, wash and boil or Proof yeast in 4 T of the water. Mix all the dry ingredients in a bowl, then add the liquids. Turn the dough onto a floured surface and knead it for 10-12 minutes. The dough should have a coarse look, but will be cohesive, stretchy, tacky but not sticky, and resilient. Allow the dough to rise for about 1-1/2 hours (until double in size). >>>>NEXT>>>> Punch it down, and allow it to rise again for 1-1 1/2 hours. Punch it down again. Cut the dough into two (2) pieces and form into rounds or french loaves. Allow to proof for 1 hour, then bake like french breads in a 400 deg oven with steam or spray for 30-40 minutes. Cool before cutting. 0000021614 0000021614 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021615 0000021616 0000021616 0000021616 0000021616 0000021616 In large kettle, combine beans, ham hock and water. Heat to boiling, reduce heat and simmer covered for 2 to 2 1/2 hours. Stir frequently and add more water if necessary to cover beans. To test for doneness, remove a few beans from kettle with a slotted spoon and blow on them. Skins will pop open when beans are cooked. Remove ham hock. Chop meat from bones, discarding fat and bones. Add meat to soup. Stir in minced onion, paprika, cayenne pepper, green pepper, chili powder, salt and cumin. cover and simmer for 1 hour. Remove 3/4 of soup and puree in blender or processor. Stir puree back into remaining beans. If necessary, add water or chicken broth to obtain desired thickness. Serve with shredded Monterey Jack cheese, sour cream, minced chives or chopped eggs. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis 21619 0000021619 0000021619 0000021619 0000021619 0000021619 0000021619 0000021619 0000021619 Combine cornmeal, flour, baking powder and Cajun seasoning. Blend in garlic and onion. Beat eggs with fork, than add beaten eggs to cornmeal mixture. Heat milk and butter until butter melts. Remove from heat and add to corn meal mixture, blend well. Refrigerate for 1 hour. Heat oil in deep fryer of heavy saucepan. You will need at least 4 inches of oil. Heat to 350. Carefully drop hushpuppy batter by tablespoonsful into the hot oil a few tablespoons at a time. Cook hushpuppies until golden brown on both sides. This will take about 2 mins. Drain on paper towels. 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021622 0000021623 0000021623 0000021623 0000021623 0000021623 0000021623 This recipe produces a volume of smoke that would rival a tire dump fire, but the aromas will drive everyone crazy. It's even worth having your neighbors and landlord upset with you. ;-) Cajun Prime Rib - Blackened Remove fat cap off top of meat (butcher can do this for you) and save. Place the roast, standing on the rib bones, in a very large roasting pan. Then with a knife make several dozen punctures through the silver skin so seasoning can permeate meat. Pour a very generous, even layer of black pepper over the top of the meat (the pepper should completely cover it); repeat with the garlic powder, then the salt, totally covering the preceding layer. Carefully arrange the onions in an even layer on top so as not to knock off the seasoning. Place the fat cap back on top. Refrigerate 24 hours. Bake ribs in a 550F oven until the fat is dark brown and crispy on top, about 35 minutes. Remove from oven and cool slightly. Refrigerate until well chilled, about 3 hours. (This is done so the juices will solidify and the steaks can be cooked rare. ) Remove fat cap and disgard. With the blade of a large knife, scrape off the onions and as much of the seasonings as possible and discard. Then with a long knife, slice between ribs into 6 steaks (4 will have bones); trim the cooked surface of meat from the 2 pieces that were on the outside of the roast. Season and cook in your favorite way for steaks. TO BLACKEN THE STEAKS: Combine the ingredients of the seasoning mix thoroughly in a small bowl; you will have about 8 Tb. Sprinkle the steaks generously and evenly on both sides with the mix. using about 4 ts on each steak and pressing it in with your hands. Heat a cast iron skillet over very high heat until it is beyond the smoking stage and you see white ash on the skillet bottom--at least 10 minutes. (The skillet cannot be too hot for this method. ) Place one steak in the hot skillet (cook only one side at a time) and cook over a very high heat until the underside starts to develop a heavy, black crust, about 2 to 3 minutes. Turn the steak over and cook until the underside is crusted like the first, about 2 to 3 minutes more. Repeat with the remaining steaks. Serve each steak while piping hot. (*NOTE*: If you don't have a commercial hood vent over your stove, this dish may smoke you out of the kitchen. It's worth it! But you can also cook it outdoors on a gas grill; a charcoal fire doesn't get hot enough to "blacken" the steak properly. (FHT-if you have a smoke detector in your house, you will be able to determine if it is working correctly. ) This is NOT a dish to prepare in an apartment building with a central fire alarm system wired into your smoke detector. It causes great excitement! Also, you can be guaranteed you will meet your landlord. ) Servings: 6 ispy Noodles Thai 29481 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Rinse beans & drain well. Cook in 5 cups of water for 50 minutes or until tender, with the bay leaves. Add onion, thyme, garlic, parsley, green pepper & salt to pot, simmer over medium low heat for 15 to 20 minutes. Add miso & simmer for another 5 minutes. Remove bay leaves. Serve over hot rice, garnished with scallions. Spicy Thai Vinaigrette Thai Sauce/condm 29486 Combine together. Store in sealed glass jar. Self life unlimited. 1 -1.00 -1.00 -1.00 sau 18425 Spicy Tofu Pate Vegetarian 29487 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 18426 Spicy Tomato Sipper NOTE: To julienne squashes, cut peelings 1/8 inch thick and cut these into strips 1/8 inch wide and 2 inches long; use only strips that have skin on one surface. Cut carrots and onions into similar strips. In a 13x9-inch ungreased baking pan, combine the beef and pork. Mix in the eggs and bread crumbs by hand until thoroughly mixed. Set aside. In a 1-quart saucepan, combine 3 tablespoons of the butter, the onions, celery, bell peppers, garlic, Worcestershire, Tabasco and meat seasoning mix. Saute over high heat about 5 minutes, stirring frequently and scraping the pan bottom well. Remove from heat and cool. Add the sauteed vegetable mixture and 1/4 cup of the milk to the meat and mix well by hand. Form into a 12x8-inch loaf and center in the pan. Bake at 450F until brown on top, about 30 minutes. Remove from oven; pour off drippings, reserve 2-1/2 tablespoons. Set meat and drippings aside. Meanwhile, boil the potatoes until fork tender; drain, reserving about 1 cup of the water. Place the potatoes, while still hot, in a large mixing bowl with the remaining 1 stick butter, 1/2 cup milk, the salt and white pepper. Stir with a wooden spoon until broken up, then beat with a metal whisk (or electric mixer with a paddle) until creamy and velvety smooth. (NOTE: Mix in some of the reserved potato water if potatoes are not creamy enough. ) In a large skillet (preferably non-stick) combine the reserved drippings with the carrots, onions and vegetable seasoning mix; saute over high heat 1-1/2 minutes, stirring frequently. Add the zucchini and yellow squash and continue sauteing until vegetables are noticeably brighter in color, about 3 to 4 minutes, stirring occasionally. Remove from heat. Mound undrained vegetables on top of the meat loaf, away from the edges. Layer the mashed potatoes evenly over the top of the vegetables and top edges of the meat, using all the potatoes. Bake at 525F until brown on top, about 8 to 10 minutes. Serve immediately with about 1/2 cup Very Hot Cajun Sauce (see recipe) under each serving. 1008 Peanut oil 1.50tb 1008 Garlic cloves, minced 2.00ea 1008 Leeks, sliced 2.00lg 1008 Carrot, sliced I usually put in twice the amount of cayenne for my taste. 1008 - into matchsticks 0.00 1008 Fresh spinach, washed & 10.00oz 1008 - stemmed 0.00 1008 Ca In a medium-sized enameled (non-metallic) pan, bring vinegar, peppercorns, jalapeno peppers, and garlic just to a boil. Pour into a crock or jar and let steep for 6 days. Strain through a cheesecloth and discard flavorings. Pour strained vinegar into a clean, dry wine bottle and cork. Store in a cool, dark place. 1008 Tamari 2.00tb Servings: 15 * Use 16 cups of lightly packed cubes of very dry French bread. Pour 1/2 cup melted butter into a 13 x 9 inch baking pan; swirl it around to coat bottom and sides. Pour excess and additional 1/4 cup melted butter into a small bowl, set aside. Place bread cubes in buttered baking dish, set aside. In a large bowl, beat eggs and sugar with an electric mixer until thickened and light lemon-coloured, 3 - 4 minutes. Add vanilla, nutmeg, cinnamon, milk, raisins, coconut, pecans and reserved butter. Beat on low to combine. Pour liquid over bread in baking dish; stir to distribute nuts, coconut and raisins evenly. Set pan aside until bread has absorbed all of the liquid, 30 - 45 minutes. Press bread down into liquid often to cover all cubes with liquid. Preheat oven to 350 degrees. Bake in oven until crusty and golden brown on top, 45 - 60 minutes. While pudding is baking, prepare rum sauce and soft cream (recipes to follow). Cool bread pudding to lukewarm. When pudding has cooled, slice into squares. Place a spoonful of rum sauce in the bottom of each serving bowl; add square of bread pudding. Top with soft cream sauce. Serves 15. 09 Cumin powder 0.50ts 1009 Salt 0.50ts 1009 Black pepper 1.00pn Place pieces of sponge cake, lady fingers or similar cake into an earthenware dish (fill about 1/2 full). Add a few macaroons. Heat the wine. Mix the cornstarch and sugar together and slowly add the wine. Beat the yolks of eggs and add to the wine mixture. Cook about 2 minutes. Pour over the cake and let cool. When cool, cover with the stiffly beaten egg whites and sprinkle with the chopped nutmeats. Bake at 325 F for a few minutes to brown. Serve cold. 1.00lb heat 2 or 3 inches of oil in a deep-fat fryer or heavy kettle to 375. Beat 1 1/2 cup flour and the remaining ingredients in large mixer bowl on low speed, scraping bowl constantly, 30 seconds. Beat on medium speed, scraping bowl occasionally, 2 minutes. Stir in remaining flour. Turn dough onto a well-floured cloth-covered board; roll around lightly to coat with flour. Roll gently 3/8-inch thick. Cut with floured doughnut cutter. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface. Fry until golden brown, 1 to 1 2/ minutes on each side. Remove from oil; do not prick doughnuts. Drain on paper towels. Serve plain, sugared or frosted. ***** Sugared: Shake doughnuts one at a time in a bag of powdered sugar. ***** Glazed: Mix 1 cup powdered sugar and 1/3 cup boiling water; dip warm doughnuts into warmed glaze. Sprinkle with chopped nuts, if desired. ***** Buttermilk Doughnuts: Decrease baking powder to 2 tsp and beat in 1 tsp baking soda. Substitute buttermilk for the milk. DO NOT use self-risingflour. 0.00 c 18433 Lasagna strips 8.00 a 18433 Spinach 1.75lb b 18433 Margarine 1.00ts Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. 1.00oz h 18433 Vegetable stock 0.25pt i 18433 Soy sauce 1.00ts j 18433 Cheddar, grated 3.00oz Preheat oven to 350. Prepare the following custard: Cook and stir in a double boiler OVER-not IN-hot water: Remonve from heat when thickened. Have other ingredients at about 75 degrees. Sift before measuring: 2 c. cake flour Resift with: 1 tsp soda 1/2 tsp salt Sift: 1 c. white sugar Beat until soft: 1/2 c. butter Add the sugar gradually. Blend until very light and creamy. Beat in, one at a time: 2 egg yolks Add the flour to the butter mixture in 3 parts, alternating with thirds of: 1/4 c. water 1/2 c milk 1 tsp vanilla Stir the batter until smooth after each addition. Stir in the chocolate custard. Whip until stiff, but not dry: 2 egg whites Fold them light into the cake batter. Baked in 2 greased 9-inch round pans for about 25 minutes. Spread, when cool, with: Caramel Icing or Chocolate Icing (recipes follow) CARAMEL ICING Stir until the sugar is dissolved: 2 c. brown sugar 1 c. cream or 1/2 c. butter plus 1/2 c. milk Cover and cook for about 3 minutes or until the steam has washed down any crystals which may have formed on the sides of the pan. Uncover and cook without stirring to 238 to 240 degrees. Add: 3 TBSP butter Remove the icing from the heat and cool to 110 degrees. Add: 1 tsp vanilla Beat the icing until it is thick and creamy. If it becomes too heavy, thin it with a little cream until it is of the right consistency to be spread. 0.00 k 18434 Gravy, see recipe Preheat the oven to 350 degrees. Butter and flour a 9-inch square baking pan. Using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and beat until light in color and texture, about 2 additional minutes. Beat in the eggs and orange zest. Sift the flour, baking soda, ginger, cinnamon, allspice, nutmeg, salt, and cloves onto a piece of waxed paper. In a 2-cup glass measuring cup, combine the molasses and boiling water. Alternately in thirds, beat in the flour and molasses mixtures. Transfer the batter to the prepared pan. Bake until a toothpick inserted in the center of the cake comes out clean, and the cake is shrinking from the sides of the pan, 40 to 50 minutes. Let stand on a wire cake rack for 5 minutes. Place the confectioners' sugar in a sieve and dust over the top of the cake. Serve the cake warm or completely cooled. Makes 12 to 16 servings. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Number of Servings: 6 1. In a large saucepan, cook the garlic in the olive oil over moderate heat, stirring constantly, until golden, about 3 minutes. Add the asparagus and cook until bright green, about 5 minutes. Add the salt, pepper and Vegetable Broth and bring to a boil. Reduce the heat to moderately low and simmer until the asparagus are tender, about 15 minutes. In a small bowl, beat the eggs with 1/2 cup of the cheese. Reduce the heat to low so that the soup is no longer simmering, and very slowly ladle about 2 cups of the hot soup into the beaten eggs, whisking constantly. Once incorporated, gradually stir the egg mixture into the soup in the saucepan. Increase the heat to moderately low and cook the soup, whisking constantly, until it just thickens, about 8 minutes. Do not allow the soup to boil or the eggs will curdle. Remove from the heat. Place one slide of toasted bread into each soup bowl. Ladle the hot soup on top and serve with additional grated cheese. Serves 6. NOTE: Thickening soup with bread is typical of rustic Italian cooking, in which nothing goes to waste. The toasts may be made from day-old or slightly stale bread. Serve with a Sauvignon Blanc. Spinach And Mushroom Lasagna Ii Spinach And Potato Soup Spinach Ball Curry Spinach Balls pepper to taste Chop chili pepper, onion, garlic, peeled tomato and blend. Cut avocado into halves, remove seed and skin, mash with chili mixture. Blend in lemon or lime juice, salt, pepper, seasoned salt and dry mustard. Serve with crackers, corn chips, potato chips or tortillas. Makes 1 1/2 cups dip. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Put the cubed meat into a bowl and add the vinegar, salt and pepper. Set aside for 30 to 40 minutes. Drain the meat, saving the liquid, and pat it dry. In a large heavy saucepan, heat the oil over medium heat. When it is hot, add the chiles. Stir for a few seconds or until they swell and darken. Remove chiles with a slotted spoon and set aside. Put as many cubes of meat into the pan as will fit without crowding. Brown the meat on all sides and repeat until all of the meat is browned. Remove meat from pan. Put the onion and garlic into the pan and cook for 2 minutes, scraping up any pan juices. Put in the black peppercorns, cinnamon and bay leaves. Stir and cook another minute. Return the meat to the pan with its accumulated juices, the chiles, the reserved marinade and the tomato paste. Stir and cook for 1 minute. Add 2 cups water and bring to a boil. Cover, turn the heat to low and cook for 15 minutes. Meanwhile, peel the potatoes and cut them into 1 1/2-inch cubes. When the meat has cooked for 15 minutes, add the potatoes. Cover and continue to cook for 45-60 minutes or until the meat is tender. Seed the bell pepper and cut it into 1/4-inch wide strips. When the meat is tender, put the peppers and olives into the stew. Stir and cook another 3-5 minutes. Joyce Jumpering writing in the San Jose Mercury News, 5/19/93. 18435 (10 oz) frozen spinach 1.00pk b 18435 Butter Raw cleaned calf's feet chopped up, put to boil in cold water with a stick of cinnamon and the rind of a lemon, boiled till soft, and the liquor well reduced, strain, allowed to get cold, then all fat and skimmings removed, the liquor which should have become like jelly then put back into a bright kettle with some beaten whites of eggs, sugar to taste, little white wine and lemon juice, brought slowly to the boil without stirring, then allowed to simmer till the coagulation turns a grey color, about twenty minutes , then strained and restrained through a jelly bag; when nearly cool, filled into glasses or molds, and served when set and cold. **The hoof is split with a knife, then treated the same as calf's head; when done, the bones removed, and the meat pressed between boards. The quantities are estimates only. a 18436 Milk 1.00c b 184 Combine vegetables in a large bowl. Dissolve salt in water and pour over vegetables. Soak for 15 to 18 hours in a cool place. Drain. In a large kettle, mix sugar, spices, and vinegar. Bring to a boil and boil for 3 to 4 minutes. Add vegetables and simmer 5 to 7 minutes. Pack hot into eight pint jars, leaving 1/4 inch headspace. Remove air bubbles. Adjust caps; process 15 minutes in boiling water bath. Yield: 8 pints. 4.00lg f Combine all ingredients a place in refrigerator for 30 minutes. g 18436 Grated Parmesan Cheese 0.50c h 18436 Parsley, Beet Or Salad Green 0.00 i 18437 Fresh spinach 1.50lb a Heat oven to 400 degrees. Grease pie plate,10 x 1 1/2". Cook and stir beef and onion in 10" skillet until beef is brown;drain. Stir in salt and pepper;spread in plate. Beat baking mix,milk and eggs with wire whisk or hand beater until almost smooth,about 1 minute. Pour into plate. Bake 25 minutes. Top with tomatoes and cheese. Bake until knife inserted in center comes our clean,5 to 8 minutes. Cool 5 minutes. Top with lettuce and pickles. Makes 6 to 8 servings. In 12" skillet over medium heat,heat 1 tbsp. olive oil;add red, green and yellow peppers and onion;cook about 10 minutes,stirring occasionally until tender. Meanwhile,in large bowl,combine Butcher's Blend,egg,bread crumbs,parsley,fennel seeds,1/4 tsp. salt and black pepper;using hands or wooden spoon,blend well. Shape mixture into 1 1/4" balls. Using slotted spoon,remove vegetables from skillet to bowl; keep warm. To skillet,add remaining 2 tbsp. oil;heat over medium-high heat. Add meatballs;cook about 15 minutes,turning frequently until well browned on all sides and cooked through. Return peppers to skillet, along with olives and remaining 1/2 tsp. salt. Cook about 1 minute longer,stirring until well mixed and heated through. Makes 4 servings. b 18438 Butter 4.00tb c 18438 Salt 0.00 To make terrine, soften gelatin in 2 cups grape juice. Heat over low heat until dissolved. Stir in remaining 2 cups grape juice. Cool until slightly thickened. Place 9-inch loaf pan in larger pan filled with ice cubes. Pour small amount of gelatin mixture in bottom of pan to form thin layer. Arrange half of strawberry slices and all of kiwi slices in decorative pattern, handling kiwis as little as possible. Allow to set. Carefully, again without handling too much, arrange mango slices over surface to form another layer. Spoon over more gelatin mixture to cover fruit. Again, allow to set. Top with layer of remaining sliced strawberries. Spoon over more gelatin mixture to cover berries. Allow to set. Top with papaya slices. Pour over remaining gelatin mixture. Chill until completely set. To make dressing, blend honey, mayonnaise and whipped cream. Add fruit puree. Unmold terrine onto serving platter and cut into slices about 3/4-inch thick. Serve each slice with dollop of dressing. Garnish with mint sprigs and more fresh fruit, if desired. 18448 SPINACH --------- 0.00--------- s 18448 Bunches spinach 3.00sm t 18448 Olive oil 2.00tb u 18448 Onion; finely diced Put all ingredients in blender, and mix on med for about 2 minutes. Pour sauce into a sealable container, put lid on tightly and store marinade, tightly covered, in the refrigerator until ready to use. Shake or beat well before using. meg 0.00 x 18448 Ricotta 2.00c y 18448 Eggs IN A LARGE SKILLET set over moderate heat, stir-fry the onions, garlic and green pepper in the olive oil for about 5 minutes, until the vegetables are limp. Mix in the marjoram, thyme, cumin and cinnamon, and cook over moderate heat for 1 to 2 minutes. Add the beef and pork. Fry the meat, breaking up any large chunks, just until the redness disappears; do not brown the meat. Add the wine and boil it uncovered for 2 to 3 minutes, until it evaporates. Mix in the remaining ingredients except the almonds, bring the mincemeat to a simmer and adjust the heat so that it simmers very gently. Cover the skillet and cook the mincemeat for 45 minutes, until the flavors are well blended. Stir in the almonds and cook, uncovered, for 4 to 5 minutes, stirring often, until they are heated through. Ladle the mincemeat over rice, or slices of sourdough or French bread. Or, spoon the meat into pita pockets or taco shells. Makes 6 to 8 servings 18448 After a long hot drive on a summer weekend, we often used to stop at Love's Barbecue near Los Angeles for a barbecued pork sandwich instead of going home to cook supper. We adored their barbecue and I was amazed to discover that liquid smoke flavoring was the secret of the heady flavor, though smoke poured from what I thought was the barbecue hut. Commercially prepared smoke flavor is a pure distillate of hickory smoke, but use it with discretion or the concentrated flavor takes on a medicinal taste. I like only a teaspoonful in this sauce. Grill the chops 4 to 6 inches above hot coals, turning to cook evenly, until done but not dry. This will take about 30 minutes. Meanwhile, in a small saucepan at the edge of the grill, combine the catsup, soy sauce, liquid smoke and vinegar. Stir and heat until well blended. Brush hot sauce on the chops /and glaze for about 5 minutes over the coals. Remove the meat to a serving platter and serve with the remaining sauce at the table. c Rinds of 2 large oranges, grated Mix all ingredients well. Place in 2 well buttered 1 lb molds. Tie waxed paper cover over molds, and put on rack in the steaming kettle. Fill with water half way up the side of the molds. Put lid on kettle, bring to a boil. Steam 3 hours. Serve with hot rum sauce. Hot Rum Sauce 1 cup light brown sugar 1 cup corn syrup 4 tbsp butter 1/4 tsp salt 1 cup light cream 4 tbsp rum Mix sugar and syrup in a small saucepan, bring to a boil and cook over medium heat for 5 minutes. Add butter, salt and cream. Add rum just before serving. Makes 3 cups. .50c r 18440 Tomato sauce 4.00c s 18440 Lasagna noodles, al dente 9.00ea t 18441 Dry yeast 1.00tb Makes 6 Servings Simple coffe-flavored gelatins such as this were considered quite elegant desserts at the turn of the century. This is a dessert that was serverd on a showboat that traveled from the head of Allegheny River down the Ohio to the Mississippi. The calliope was the musical steam whistle, perched on top of excursion boats, that was played on a keyboard tp announce the arrival of the steamships. Soften the gelatin in the cold coffee. Stir in the hot coffee and sugar, until gelatin and sugar are disolved. Allow to cool. Pour into 6 small, individual molds and refrigerate 2 to 4 hours, until set. Unmold onto individual serving plates. To serve, top with sweetened whipped cream. P granules or flakes 1.00c g 18441 Boiling water 0.88c h 18441 Oregano 1.00ts Preheat oven to 350F. Grease four 6-ounce souffle cups with butter and refrigerate. Toss apple with salt in a large bowl. Set aside until juices form at the bottom of the bowl. Combine egg yolks, sugar and calvados and sed aside. Whisk egg whites in a dry bowl until stiff peaks form. Add a little of the beaten egg white to the yolk mixture, then a bit more. Very gently fold the entire yolk mixture into the remaining whites until completely incorporated. Carefully fold in the apple and its juices. Pour batter into the buttered souffle cups. Place the souffle cups in a 2 inch deep baking tray filled with enough water to immerse the cups about 3/4 of the way to their tops. Bake for about 12 to 15 minutes, until tops have risen about half an inch above the rims of the cups. It might take a few tries to know exactly when to take the souffles out of the oven. DON'T OVERCOOK! 6.00oz p 18441 Water Preheat oven to 375F. Spray 10-inch pie pan with nonstick cooking spray; arrange plantain slices in an even layer in bottom of pan. Spread pineapple evenly over plantain slices. In 1-cup liquid measure combine orange juice, margarine, and cornstarch, stirring to dissolve cornstarch; pour evenly over pineapple. In small mixing bowl combine almonds, coconut, and sugar and sprinkle evenly over pineapple. Bake until plantain is soft and coconut mixture is lightly browned, 15 to 20 minutes. To serve, into each of two 6-oz dessert dishes spoon half of the plantain mixture, then top each with 1/4 cup yogurt. Drizzle pan juices over yogurt. Approximate Total Time: 30 minutes (including baking time) Makes 2 Servings Each serving provides: 1/2 Milk, 1 Fat, 1/2 Protein, 1 Bread, 1/2 Fruit, 45 Optional Calories Per serving: 264 calories; 6 g protein; 8 g fat; 46 g carbohydrate; 136 mg calcium; 79 mg sodium; 3 mg cholesterol; 1 g dietary fiber (this figure does not include plantain; nutrition analysis not available) 000016 21623 Ground ginger 0.12ts 000017 21623 Ground cloves 0.12ts 000018 21623 Cinnamon 0.00pn 000019 21623 Egg 1.00 Prepare Deep-Dish Pizza Dough and let it rise. While dough rises, prepare filling. In a medium frying pan heat tomato oil over moderate heat; add onion and cook, stirring often, until soft but not browned. Mix in garlic, then remove from heat. In a medium bowl mix ricotta cheese with dried tomatoes and parsley; stir in cooked onion mixture. Divide dough into two equal portions. Roll each half out on a floured suface to a 12-inch circle. Spread half of the ricotta filling over half of each circle of dough, leaving about a 1/2-inch margin. Sprinkle half of each circle with half of the prosciutto strips and 1 cup of the mozarella cheese. Fold circles in halves over filling, moistening and pinching edges together (or pressing with tines of a fork) to seal. Preheat oven to 450~ F. Sprinkle a large, greased baking sheet lightly with cornmeal. Place calzone well apart on prepared baking sheet. Let rise until puffy (12 to 15 minutes). Brush tops lightly with olive oil, then serve hot. 2.00tb e 21624 Walnuts 2.00oz f 21625 Vidalia onions (or other; 3.00lg a 21625 -sweet onion) 0.00 b 21625 Package froze In saucepan, combine all ingredients. Cook over low heat just until thickened, stirring constantly. Do not boil. Serve with cooked vegetables or fish. Makes about 1 1/2 cups. d 21625 Mayonnaise 3.00tb e 21625 Lemon juice 1.00tb f 21625 G Form hamburger patties and put one patty,with individual servings of whole carrots,sliced potatoes and sliced onions,on a sheet of aluminum foil. Brush everything with butter and sprinkle with salt and pepper. Fold foil over food and place on charcoal or open fire Cook for an hour,turning every 15 minutes. Chicken can be substituted for the hamburger meat. 21625 Grinding of black pepper 1.00 j Using the pie iron,take two slices of bread,put 1 1/2 tablespoons pizza sauce on one slice of bread. Top with Mozzarella cheese and sliced pepperoni. Place other side of bread on top and butter outer sides of bread. Put sandwich into pie iron and place in coals of fire. Cook until bread is toasted. 00c a 21626 Spinach, washed & drained 8.00oz b In 2-quart saucepan heat margarine until bubbly and hot; add bacon, onion, celery and carrot; saute until onion is translucent. Sprinkle with flour and stir quickly to combine; cook, stirring, for 1 minute. Stirring constantly, gradually add milk and bring to a boil. Reduce heat and add potato and seasonings; cover and let simmer until potato is tender, about 15 minutes. Stir in corn and let simmer until heated through. If mixture gets too thick, add water, 1 tablespoon at a time, until desired consistency. 2.00t d 90 Lemon juice 2.00T e 90 Jumbo shrimp 2.00lb f 90 Parsley 0.25c g 91 Combine all ingredients except apple with mixer. Add apple and mix by hand. Spoon into oiled fry pan, at medium heat. Turn when bubbles appear and harden. Brown other side. Serve immediately with your choice of topping. We like honey and maple syrup best. 0.50c c 91 Sour cream 8.00oz d Place peas in a colander; rinse under running water. Put peas in a large stockpot; cover with cold water and allow to soak overnight. (If using split peas, there's no need to presoak. ) Drain. In a large pot, melt the butter and saute onion until softened, about 2 minutes. Add peas, salt, salt pork, water and savory. Bring to boil; cover and simmer for about 1 1/2 hours or unntil salt pork is tender. Remove pork; chop and turn to soup. Continue simmering soup until peas are tender, about 30 minutes longer. Remove 2 cups peas from soup and process in food processor; stir back into the soup. Adjust seasoning and serve. Serves 6. 91 Packed sugar 1.50c j 91 Milk 0.25c k 92 Butter 2.00T Pork Loins - be sure meat is chilled to 38-40 degrees F, the average weight is 12 to 14 lbs. Remove all the bones being very careful not to damage any of the meat. Trim down all the fat until you reach the lean meat. Dissolve all the ingredients in 5 gallons of cold water. If needed, you may add ice to bring down the temperature of the water. After the brine is made, the loins should be spray pumped 10% of their green weight. Loins are then placed into the leftover brine and removed to cooler for 4 to 6 days, at 38-40 degrees F. After 3 days remove from the cooler and wash under a shower of hot water. Let drain off and stuff into a synthetic casing very tightly. You may pin prick all the air pockets to let entrapped air escape. Smoking Place into preheated smokehouse at 130 degrees F with dampers wide open, hold for 4 hours without smoke. Gradually increase temperature to 150 degrees F and close damper to 1/4 open, hold for 3 hours introducing the smoke. Increase temperature to 160 degrees F and hold until the internal temperature reaches 142 degrees F. Remove from the smoker and cool with cold tap water until the internal temperature is reduced to 110 degrees F. Let hang at room temperature until casings are dry. Remove to cooler overnight before using. NOTE: If you are using small loins, you may rub both pieces of the loin on the lean sides with a fine granulated gelatin. This will help to bind the 2 pieces that are stuffed into the casings after they are cooled off. 1.00ea Rinse peas. In a 4-quart saucepan, combine peas, water and salt. Bring to a boil; remove from heat and let soak for 1 hour. In a 10-inch nonstick skillet heat oil over medium-high heat; add bacon and cook, stirring frequently, until browned. Stir in onions and carrots and cook, stirring occasionally, until onions are translucent; add to peas in saucepan and stir to combine. Add remaining ingredients except parsley and bring to a boil. Reduce heat to low, cover, and let simmer, stirring occasionally to prevent mixture from sticking to bottom of pan, until peas are softened and mixture thickens, about 45 minutes. If soup becomes too thick, add up to an additional cup of water. Serve each portion sprinkled with fresh parsley. 1014 spinach thawed and drained 0.00 1014 Sour cream 1.50c Heat water and sugar to boiling. Flavor as desired. Pare and quarter each apple. Cut each quarter in thirds. Cook apples, a few pieces at a time, until clear and transparent. Drain. Place on waxed paper. Let dry 24 hours. Roll in granulated sugar. 1014 recipe mix 0.00 1014 (8-oz) water chestnuts 1.00cn Mix sugar, vinegar and water. Boil until mixture reaches 300-degrees; cool. Stir in Kool-Aid. Put apples on sticks and dip into mixture quickly. Yield: 10 Candied Apples. al 0.00 1014 Chopped green onions 3.00 1015 SALAD --------- 0.00--------- Place all ingredients except wings into wok (set on medium). Stir until sugar is dissolved. Add chicken wings. Cover and stir every 10 minutes. Continue cooking until liquid coats the wings (approximately 75 minutes). Be careful not to over cook. The sugar tends to burn quickly towards the end. 1015 Onion, thinly sliced 1.00 1015 Eggs, hard cooked, chopped 2.00 Cook 1/2 cup sugar and 2 tablespoons water in heavy small saucepan over low heat, stirring until sugar dissolves. Transfer to top of double boiler. Add cranberries. Cover berry mixture and place over simmering water. Cook 45 minutes, stirring occasionally. Remove from over water. Let cranberry mixture stand at room temperature overnight. Place remaining 1/2 cup sugar on plate. Drain cranberries well. Add t sugar and turn to coat. Let dry at least 30 minutes. (Can be prepared 3 days ahead. Cover and refrigerate. ) Makes about 1/2 cup 1015 Sugar 0.50c 1015 Safflower oil 1.00c 1015 Mustard 1.00ts 1015 Salt Use canned, preserved, or freshly cooked fruit. Drain thoroughly. Combine sugar and water. Boil to soft ball stage (234 - 238 F). Add fruit and simmer until clear. Allow to stand in sirup overnight. Drain thoroughly. Roll in granulated sugar. Place on cake rack. Dry in very slow oven (250 F) until surface is firm. Peaches, apples, prunes, figs, quinces, citron, plums, cherries, and apricots may be used. Dried fruits as well as fresh fruits may be prepared and candied. ch, cleaned, patted SCORE GRAPEFRUIT INTO QUARTERS and carefully pull off peels or juice fruits and cut halves again in half. Place peels in large pan, cover them with cold water and bring to boil. Simmer 25 minutes. Remove peels and let them cool until they are easy to handle. Hold peels firmly against counter and gently scrape away most of white pith just below skin. Cut cleaned peels into strips with knife or scissors as narrow or wide as you like. In 2-quart saucepan, mix together sugar, water and corn syrup. Bring to boil. When syrup is clear, add peels, lower heat and cook slowly until peels are translucent, about 1 hour. Set cake rack over baking sheet. Remove peels a few at a time and spread them out on rack to drain about 15 minutes. While they are draining, thickly cover large plate with super- fine sugar. Set several pieces at a time in sugar and turn them to coat them. When evenly coated, set them aside on another plate or piece of parchment paper thinly coated with sugar. This process will need to be done in several batches. If sugar become lumpy with beads of syrup, pass it through a strainer, then continue using it. Set aside sugared peels about 1 hour or until they are dried. Carefully package them in tin or plastic container and store either in cupboard or refrigerator. To dip peels in chocolate, melt semisweet chocolate over simmering water along with butter. Stir well to ensure that mixture is smooth before removing from heat. Dip each rind into chocolate, coating most of it but leaving a little "handle" to grasp. Or, completely immerse each rind in chocolate, then remove with 2 forks or pair of chopsticks. Set slices on parchment paper or cake rack and place in cool place to harden. Once chocolate has set, pieces can be stored in refrigerator. Chocolate will discolor when it cools but will become dark and glossy again once brought to room temperature. Makes 3 Cups 1016 CHEESE dressing mix (no 0.00 DIRECTIONS: Cover peel with cold water. Bring to boil and cook until tender, pouring off water and adding fresh cold water several times. Drain. With spoon, remove white inner portion of peel. With knife or tiny star cookie cutter, cut a few stars from peel, if desired. With scissors or sharp knife, cut rest of peel in thin strips. Make syrup by boiling 2 cups sugar with 1 cup water. Add a little red or green food coloring. (A drop or two of yellow coloring with red improves the finished color. ) Add peel; cook over low heat until peel has a clear, candied appearance. Remove peel, 2 or 3 pieces at a time, allowing excess syrup to drain back into saucepan. Roll strips separately into remaining 1 cup sugar until well coated. Place on rack to cool. Store in tightly covered container in cool, dry place. Keeps at least a month. 1017 Slices bacon, cooked and 4.00 Position rack in lowest third of oven and preheat to 250 deg F. Grease and flour 12 cup bundt pan or tube cake pan. In large bowl, mix pecans and fruits with 3 tb flour. In another large bowl, cream butter with sugar until light and fluffy. Beat in eggs 1 at a time. Stir in vanila and lemon extracts. Sift 1 3/4 cups flour with baking powder and salt. Add dry ingredients to batter; stir until blended. Mix fruit mixture into batter. Pout batter into prepared pan. Bake until golden brown and testr inserted into centre comes out clean, about 2 1/2 hours. Cool in pan on rack 15 minutes. Turn out onto rack and cool. (Can be prepare 2 weeks ahead; wrap in foil and store at room temperature. ) Dust with powdered sugar. 0.25c 1017 Sugar 0.50c 1017 Salt 1.00ts PREPARATION AND COOKING: Carefully remove zest from the lemon in 1- inch wide strips and cut into 1- by 1/4-inch julienne strips. (OR cut out eight 1/2-inch diamond shapes. ) Put zest in a small non-reactive saucepan with water to cover and boil for 5 minutes. Drain and rinse with cold water. Bring 1 cup of the sugar, the corn syrup, and 1/3 cup water to a boil in the saucepan. Remove from heat, stir in zest, and let stand for 30 minutes. Bring liquid back to a boil then let stand for another 30 minutes. Using a fork, remove pieces of zest from the syrup and transfer to a wire rack set over a pan to catch the drippings and cool. Discard the syrup. Put remaining 1/2 cup of sugar on a plate. Press sugar onto each piece. (OR roll pieces in sugar. ) (Can store at room temperature for up to 1 week. ) Makes 8 diamonds or enough strips for 1 Lemon Mousse Cheesecake. 2.00 g 18446 Zucchini, cubed, skin Cover orange peelings with water. Cook 1 hour. Pour off water and cool. Remove white membrane. Cut in strips or any desired shape. Cover with water and cook an additional hour or until tender. Mix sugar, orange Jell-O, syrup and water in 2 quart saucepan. Add orange peel and cook over low heat until most of liquid is abes, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. k 18446 -stems and ch Thinly peel the oranges, using a vegetable peeler. Cut the orange rind into thin slivers. (Reserve the oranges for another use, or eat them and enjoy. ) Combine the orange rind and 1 cup of water in a 2 quart saucepan and bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the rind is tender. Add the 1 cup of sugar and continue cooking, uncovered, until the mixture is syrupy, about 15 minutes. Cool to room temperature. Meanwhile, sift the flour, baking powder and salt together in a bowl and set aside. Cream the butter and 1/2 cup of sugar together until light and fluffy, using a electric mixer set on medium. Add the eggs and blend well. Blend in the cooled orange rind mixture. Add the dry ingredients alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into 2 greased 9 X 5 X 3-inch loaf pans. Bake in a preheated 350 degree F. oven for 50 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool in the pans for 10 minutes before removing to wire racks to finish cooling. Wrap in aluminum foil and let stand overnight before slicing. This bread slices better when it has cooled for 24 hours. e 18447 Flour 1.50tb f 18447 Milk; warmed 1.00c g Cut oranges in half lengthwise & remove fruit. Cut peels into strips. Cook peels in 8 C. boiling water for 15 min. Drain & repeat. In same pot, cook sugar, syrup, & 1-1/2 C. water over high heat until sugar is dissolved. Add gelatin & peels & simmer for 20 min. Remove from heat. On a sheet of waxed paper or microwave paper, sprinkle 1 C. granulated sugar. Lightly roll the peels in the sugar, a few at a time, until the peel is evenly coated. Add sugar as needed as supply is used. Place in one layer to dry overnight. Store in airtight containers. Will keep indefinately, if kept dry. Lemon or Lime peels may be used with the corresponding gelatin, but I've never tried it. For slightly less sweet peels, delete the corn syrup & increase sugar to 3 cups. *Kieran* 18448 Olive oil 2.00 1 BECHAMEL --------- e 18448 LASAGNE --------- 0.00 Butter Boil all ingredients except the walnuts to 236 degrees on a candy thermometer (soft ball stage). Remove from heat and add the walnuts. Stir until creamy. Turn out on waxed paper. Using 2 forks, separate walnuts. Let dry. Then store them in an airtight container Makes about 2 cups. 18448 -peeled, seeded, chopped 0.00 Salt, pepper and nutmeg i 18448 Virgin olive oil 3.00 EGG PASTA ------ Heat walnuts at 375-degrees for 5 minutes. Cool. Combine sugar, water and orange juice; cook to soft ball stage, 234-degrees. Add nuts and orange rind; stir until syrup begins to look creamy. Drop by spoonfuls on greased cookie sheet to harden. 7243 Pecan halves; walnut halves; 1.50c 7243 Cashews or a combination From "Old San Francisco Steak House" In saucepan, mix sugar with coffee, corn syrup and water. Cook to the hard crack stage, 285 F on candy thermometer. Remove from heat and add soda all at once. Stir vigorously, but only until mixture blends and pulls away from pan. Quickly pour onto a piece of foil paper. Do not spread or stir. Let it cool and harden. Then crush it into crumbs. Cut an angel food cake into 2 layers. Mix some of the powdered parts of candy into Cool Whip. Spread over first layer of cake. Add some of the larger pieces of candy. Add second layer of cake. Spread with more Cool Whip. Add generous amounts of candy and toasted slivered almonds. Refrigerate until ready to serve. It is tastier if it is put together a couple of hours before it is to be served. It will not be as good the second day as it gets weepy and the candy softens. e liquid), chopped 0.00 7244 Black olives, sl Stages of Syrup Cooking Slightly more cooking is required on damp or rainy days than on a dry , clear day. Allowance is made for this in the following table. The higher temperature should be used on a damp day while the lower is right for clear weather. Soft ball, for fondant, fudge, panocha_______________ 234F. to 238F. Firm ball, for caramels______________________________ 246F. to 248F. Hard ball, for taffy_________________________________ 265F. to 270F. Crack stage, for butterscotch________________________ 290F. to 300F. Hard crack, for brittles, sticks, lollypops__________ 300F. to 310F. Hard crack stage, for clear hard candies_____________ to 310F. Cold Water Test Pour about 1/2 teaspoon os the hot candy into a cup nearly full of very cold water. Shape the syrup with the fingers of one hand. Soft ball: The syrup can be formed into a soft ball which flatens on removal from the water. Firm ball: The syrup can be formed into a ball which offers some resistance to the fingers. Hard ball: The ball which is formed is distinctly chewy. Crack: The mixture sounds britle when struck against the side of the cup; it can be broken by crushing between the fingers. Hard crack: The brittle mixture will not stick to the teeth. If a thermometer is used, it should be tested in boiling water. It should register 212 F. If 214 F. , cook candy 2 degrees higher, if 210 F. , cook candy 2 degrees lower. Make your adjustments accordingly. Melt candy melts according to package directions. Add heated light corn syrup and stir until thoroughly mixed. Let set at room temperature in an airtight plastic bag for at least 24 hours or up to one week. Candy becomes easier to work with as it sets. When ready to use, knead a small amount until it reaches a workable consistency. MODELING A ROSE: Start with the base and mold a cone that's approximately 1-1/2 inch high from a 3/4-inch diameter ball of modeling candy. Next, make petals. Flatten 3/8-inch ball of modeling candy into a circle that's about 1/4-inch thick on one side and about the diameter of a dime. Make several petals this size. Wrap first petal around the point of the cone to form a bud. Now press three more petals around the base of the bud. Gently pinch edges of petals. Make five more petals using slightly larger balls of modeling candy. Flatten, then thin edge with finger and cup petals. Press petals under first row of petals. Continue adding petals, placing them in between and slightly lower than previous row. For a fuller flower, continue adding petals in this manner. TO MAKE CANDY LEAVES: On the back of clean, thoroughly dried, grape or rose leaves, paint on melted Candy Melts with a soft pastry or decorator's brush. Pull out pointed or curved edges to resemble certain kinds of leaves. Let coating set and when completely dry, carefully peel off candy. Recipe from the 1989 Wilton Yearbook. 00009218 0000009218 0000009218 0000009218 Mix thoroughly. Mold in egg shapes and chill in freezer. Dip in 2 pounds of dipping chocolate. (Take only a few eggs from freezer to dip so the peanut butter does not soften too much. ) Easter Eggs Soften and mix together butter and cream cheese. Add: salt, vanilla, peanut butter or coconut and confectioners' sugar Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. Peanut Butter Eggs Cream margarine and cream cheese; add remaining ingredients and mix thoroughly. Roll into small eggs or balls. Place on cookie sheet on waxed paper and freeze about 2 hours. For chocolate, use chocolate chips and a small bar of parafin or chocolate coating melted on top of double boiler. After 2 hours remove peanut butter eggs from freezer and dip in melted chocolate. Place on wax paper to cool. Makes 12 dozen eggs. Rice Krispie Eggs Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Peanut Butter Balls or Eggs Cream margarine and peanut butter together. Add sugar and vanilla. Mix together and form desired shape. Place on cookie sheets lined with wax paper and place in the refrigerator for about 10 minutes. Melt chocolate and paraffin wax over low heat. (Use less wax, if preferred). Put toothpick into balls and dip into chocolate. Put back on waxed paper and remove toothpick. You can also use a spoon to dip them. Preheat oven to 250. Place popcorn in a large 4 inch deep butttred baking pan. keep warm in oven. Combine sugar, water, cornsyrup, vinegar, and salt in a large saucepan. COok until mixture reaches 250 on a candy thermometer. Remove from heat and quickly stir in vanilla. Remove popcorn from oven. Pour syrup mixture over popcorn, stirring to mix well. Shape 1 cup of popcorn around each candy stick to form a 24 0000009224 0000009224 0000009224 0000009224 TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. 00009227 0000009227 0000009227 0000009228 0000009228 0000009228 0000009228 0000009228 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 0000009229 Combine flour and salt to a bowl; add 3 eggs and oil, mixing with a fork to form a firm dough. Knead on lightly floured board until smooth, about 5 minutes. Cover; let dough rest 5 minutes. Roll dough into a 12x18-inch rectangle; cut into eighteen 4x3-inch rectangles. Cover; let dough rest 1 hour. Boil salted water in a large pan; cook rectangles of dough, a few at a time, 5 minutes, or until tender. Rinse in cold water; drain on damp towel. Meanwhile, prepare sauce: . Cook onion, garlic and basil in butter in a saucepan until tender. Add tomatoes; bring to a boil. Reduce heat; simmer 30 minutes, stirring occasionally. Pour 1 cup sauce in the bottom of a 3-quart 13x9x2-inch baking dish. To make filling: . Combine soup, milk and Parmesan cheese in a bowl. Combine 1/2 cup soup mixture and remaining ingredients in a saucepan; cook, stirring, until thickened. To make cannelloni: . Spoon 2 tablespoons filling on narrow end of each piece of pasta; roll up. Place roll-ups, seam-side down, in a baking dish; spoon remaining soup mixture and sauce over cannelloni. Bake in preheated 350'F. oven 30 to 35 minutes, or until hot. Serve with additional Parmesan cheese. Place sealed jars in hot water bath. Bring to a hard boil and turn off precisely as water begins boiling. Remove jars immediately and place on rack to cool. Pickles will 1/ ts salt FOR FILLING: Combine and beat until smooth (about 10 min. with an electric mixer at medium-high speed) Cut in with a pastry blender until pieces are size of small peas 3 Tbl shortening Stir in 2 eggs, well beaten Blend in, a tablespoon at a time 2 Tbl white vinegar 2 Tbl cold water Turn dough onto a lightly floured surface and knead until smooth and elastic, about 5 to 8 minutes. Use a small amount of additional flour if necessary to get a smooth dough. Wrap in waxed paper and chill in refrigerator for 30 minutes. Set out six aluminum cannoli tubes (6 inches long, about 3/4-inch diameter). Set out deep saucepan or automatic deep-fryer. Add vegetable oil (or half vegetable oil and half olive oil) and heat to 360 F. Cut an oval shaped pattern from cardboard (about 6 x 4 1/2 inches). Blanche in boiling water, then cool and finely chop 2 oz pistachio nuts (1/4 to 1/2 cup) Roll chilled dough an lightly floured surface to 1/8 inch thickness. Cut with a pastry cutter and the oval pattern. Wrap dough loosely around tubes slightly overlapping opposite edges. Seal edges by brushing with 1 egg white, slightly beaten press edges together to seal. Fry only as many shells as will float uncrowded one layer deep in the hot oil. Fry about 8 minutes or until golden brown, turning occasionally in the oil. Drain over the pan before removing to paper toweling. Cool slightly and remove tubes, then cool completely. Continue forming and frying cannoli shells. When ready to serve, fill with the chilled ricotta filling. Sprinlke ends with the chopped nuts and dust with confectioners' sugar. Yield: About 16 to 18 cannoli 9939 Black pepper,coarse 0.50ts 9939 Rice,long-grain 0.75c 9939 Corn,whol Raspberries are pureed with cream sherry to mix with cube cantaloupe and whole berries for a delightful opening salad course or dessert. Serve in stemmed sherbet glasses about 2 cups raspberries Whirl enough raspberries in a blender to make 1/2 cup puree. (Cover and chill remaining berries. ) Force puree through a wire strainer to remove seeds, if desired. Place puree in a bowl and blend in sugar and cream sherry. Halve cantaloupe, scoop out seeds, and remove fruit. Discard shell; cut fruit into bite-size pieces. Mix cantaloupe into puree. To serve, spoon puree mixture into sherbet glasses or bowls. Top with remaining berries. Makes 6 to 8 servings. w Orleans, LA 1971 Submitted by John Hartman Indianapolis, IN 1996 hartman@indy. net 939 PICANTE DRESSING --------- 0.00--------- 9939 Picante sauce 0.33c Select melons which are slightly under ripe. Remove rind and all soft portion. Cut in pieces suitable for serving. Cover with a brine made by dissolving 4 tablespoons salt in 1 quart water. Let stand 3 hours. Drain. Rinse in cold water. Add rind to sirup made of remaining ingredients. There should be sufficient sirup to cover rind. Boil 10 minutes. Let stand overnight. Boil slowly until rind is clear. 10116 Flour 1.00c Place the half and half, potato, and cantaloupe in the blender. Blend to a smooth puree. Stir in sherry. Season to taste. Serve chilled. If desired, garnish with a sprinkle of nutmeg or lime slice. 0.50ts 10116 Crushed Garlic Clove 1.00 10116 Pepper Jack Cheese, Shredded 1.00lb Cut cantaloupe crosswise in 1-inch slices. Remove seeds and rind. Lay each slice on a plate and fill center with ice-cream. Garnish with cherries. 10116 Thawed And Drained 0.00 10116 Butter 0.25c 10116 Stick Pepperoni, Chopped Drain pineapple; reserve syrup. Combine syrup, brown sugar, 3 tablespoons teriyaki sauce, vinegar and catsup; set aside. Mix beef with remaining 2 tablespoons teriyaki sauce and onion; shape into 20 meatballs. Brown meatballs in large skillet; drain off excess fat. Pour syrup mixture over meatballs; simmer 10 minutes, stirring occasionally. Dissolve cornstarch in water; stir into skillet with pineapple. Cook and stir until sauce thickens and pineapple is heated through. Typed by Syd Bigger. "How these little tarts got their name remains a mystery to us. It could be that pork fat was once used as the shortening or it just moght be a reflection of the wonderful Cape Breton sense of humor. " Tart Shells: Cut the butter into the flour; add the suga rand knead until well blended. Press small amounts of dough into small muffin tins. Press small amounts of dough into small muffin tins. Bake in a 425F oven for 10 minutes. When cool fill with the following: Filling: Simmer the above ingredients until the dates are of soft consistency. Cool; then fill the tart shells. Ice with butter icing. SPINACH --------- 0.00--------- 10118 Spinach; fresh, stemmed and 1.25lb 10118 -washed 0.00 10118 Oliv Anne's note: I prefer the savory version as it is closer to the original Scottish version ; my grandmother in Nova Scotia uses 'pinhead' oatmeal, a fine grind of oatmeal sold in the Maritimes, "Ogilivy's" is the most popular brand there. Processing the oats in a food procesor for a few seconds should help. "If desired process the oats in a food processor for 10 seconds to get a finer texture. The original recipe for oatcakes likely arrived with Scottish settlers in Nova Scotia. Fine oatmeal ground in the pioneer's gristmills, a little fat worked with fingertips, and perhaps a touch of sugar, made a crispy baked "cake" to eat with cheese or jam. Over the years, Cape Bretoners (and eventually all cooks across Canada) used rolled oats and more sugar to make a coolie-like oatcake. The Glenghorm Resort in Ingonish, Nova Scotia, prints a recipe for these regional favorites on its postcards. Trilibys, a British version, richer and filled with a coked date mixture, lead to the Date Sandwich Cookies so popular in Canada over the years. " Sweet version: Stir together flour, oats, sugar, baking powder and salt; rub in shoetening with fingertips. Mix in water with fork, until ball forms; divide in half. On a floured surface, roll out each half to 1/4 inch (5 mm) thickness. Cut into 2 1/2 inch (6 squares), then into triangles. Bake on lightly greased baking sheets in 350F oven for 15 minutes or till lightly browned. Transfer to racks to cool. MAKES: 60 Savory Variation: (to serve with cheese) Mix 2 cups Scotch-type oatmeal, 1 cup all-purpose flour, 2 tsp each granulated sugar and baking powder, and 1/4 tsp salt. Work in 1/3 cup shortening, lard or bacon fat. Add 1/4 cup cold water. Proceed as above. lwmwnwowpwqwrwswtwuwvw {w|w}w Sift together dry ingredients and stir in the raisins. Blend the remaining ingredeints and stir in the flour mixture until the dough is all together. Toss on a lightly floured surface until no longer sticky. Knead a few times. Divide the dough in half then pat each ball of dough into a 6 " circle with the top slightly rounded. Brush the tops with milk and sprinkle with sugar. Cut each circle into 6 wedges. Place 2 inches appart on a cookie sheet. Bake at 425F for 10 to 12 minutes or till golden. Serve hot with butter and jam or flavoured butter or honey. y#y$y%y&y'y(y)y*y+y,y-y.y/y0y1y2y3y 7y8y9y:y;y =y>y?y@y ByCyDyEyFyGyHyIy KyLyMy OyPyQy XyYyZy \y]y^y_y`yaybycydyeyfygyhyiyjykylymynyoypyqyry From Massachusettes' Cape. Delightfully different for Thanksgiving, Finely grate the peel from the orange. Remove the skin and membranes for the orange. Section the orange and cut each section across into thin slices. Combine the orange peel, orange slices, cranberries 1 1/2 cups sugar and the water in a medium saucepan. Heat to boiling; reduce the heat. Simmer covered 10 minutes. Remove cover and continue to cook until slightly thickened, about 5 minutes. Remove from heat. Preheat the oven to 325F. Beat the eggs with the cinnamon in a large bowl until light. Beat in the remaining 3/4 cup sugar, the milk and 1/2 cup cream, Grand Marnier liqueur and vanilla. Place a layer of bread over the bottom of a buttered 2 qt souffle dish. Using a ladle, add enough egg mixture to cover the bread. Spoon one third of all the cranberry mixture over the top. Repeat the layers two more times, adding all the egg mixture to the dish before spooning on the last third of the cranberries. Bake until firm, about 1 hour. Serve slightly warm or at room temperature with heavy cream. SERVES:8 |-|.|/|0|1|2|3|4|5|6|7|8|9|:|;|<|=|>|?|@|A|B|C|D| I|J|K|L|M|N|O|P|Q|R|S|T|U|V|W|X| Z|[|\|]|^|_| e|f|g| l|m|n|o|p|q|r|s|t|u|v|w|x|y|z|{|||}|~| Preheat oven to 325F. Spread the cranberries in the bottom of a well greased ten inch pie plate. Sprinkle with one half cup of the sugar and the nuts. Add the remaining sugar to the eggs, beating well. Beat in the flour, butter, and shortening. Pour over the cranberries. Bake about 1 hour, or until crust is golden brown. Preheat oven to 350 degrees. In a large bowl combine blueberries, cranberries, maple syrup, currants, arrowroot or cornstarch, and lemon juice. Lightly oil a 9-inch by 13 inch baking dish. Add the fruit mixture. In a medium bowl combine the flour, oats, almonds, sesame seeds and cinnamon. Sprinkle with the apple juice and mix well. Spoon over the fruit. Bake about 40 minutes or until lightly browned. 00010105 0000010105 0000010105 0000010106 0000010106 Combine ingredients and mix until smooth. 000010106 0000010107 0000010107 0000010107 0000010107 0000010107 0000010107 0000010107 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010108 0000010109 0000010109 0000010109 0000010109 0000010109 0000010109 Saute the onions in the peanut oil for 10 minutes. Stir in the garlic, ginger & curry spices & continue to saute, stirring constantly for 3 minutes. Add the zucchini & water & stir well so that the spices won't stick to the pot. Cover & simmer for 10 minutes. Mix in the green beans, apple, peppers & dried apricots. Simmer gently, covered for about 30 minutes. Stir occasionally & add a little more water if needed to prevent sticking. When the fruit & vegetables are quite tender, stir in the raisins, the conserve & the lemon juice. Taste & adjust to your liking if necessary. If you need it to be more spicy, add more cayenne or garam masala. If you want it sweeter, add more conserve. Tarter, add more lemon juice. Serve on a bed of rice, topped with nuts & banana. 0000010113 0000010113 0000010113 0000010113 0000010113 0000010113 0000010114 0000010114 0000010114 0000010114 0000010114 0000010114 * Also called mole poblano. ~------------------------------------------------------------------------ In a large pot, add Paprika, Oregano, MSG, chili powder, Cumin, Beef bouillon, Beer and 2 cups Water. Let simmer. In a separate skillet, brown meat in 1 to 1-1/2 lb batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T oil or suet. Add to spices and meat mixture. Add Water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 minutes. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add Salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010118 0000010119 Mix the flour with 1/2 teaspoon salt and 1/8 teaspoon pepper. Dredge the fowl in this mixture. Brown the pieces in oil in a large heavy saucepan until golden on both sides. Combine milk, honey, herbs, salt, and pepper in a bowl. Pour liquid over browned fowl in the saucepan, stirring to combine drippings with sauce. Cover and simmer about 20 minutes or until fowl is tender. Correct seasoning. Stir in pinones just before serving. From: To the King's Taste, Lorna J. Sass. 10120 COMBINE evaporated milk and coffee in saucepan. Heat just until small bubbles form around edge of pan. Add granulated sugar, vanilla and salt, stirring until sugar is dissolved. BEAT eggs well in large bowl. Gradually stir hot milk mixture into eggs. Pour into 6"/4 cup souffle dish*. Place dish in a pan of hot water about 1 " up dish. BAKE at 300 F for 50 to 60 minutes, or just until centre is set and knife inserted in centre comes out clean. Chill until cooled. Just before serving, sprinkle brown sugar over custard. Place as close as possible under preheated broiler, and broil until sugar is melted and browned. * or six 6 oz custard cups; bake 30 to 35 minutes *or double recipe for 8"/8cup souffle dish; bake 1 1/2 to 1 3/4 hours Servings: 6 Melt unsweetened chocolate in pan. Beat 1/2 c. shortening and oleo, add sugars, and beat until fluffy. Dissolve coffee in water and add to mixture. Also add melted chocolate and egg and beat well. Add dry ingredientds and beat until well mixed. Chill. Roll into balls and flatten on ungreased cookie sheets. Bake at 350 for 10-12 minutes and let cool Frosting: Melt chips and shortening over low heat (micro) dip 1/2 of each cookie into mixture and place on waxed paper until set. Low-fat vanilla yogurt (optional) Place first 1/3 cup sugar in a 10-inch ovenproof skillet. Cook the sugar over medium-high heat until it begins to melt, shaking the skillet occasionally to heat sugar evenly. Reduce heat to low and cook until sugar is melted and golden brown (about 5 minutes more). Stir occasionally after sugar begins to melt. Add margarine or butter and sliced apples. Gently stir until apples are coated with caramelized sugar. Cook, uncovered, for 8 to 10 minutes or until apples are crisp- tender. Meanwhile, for the pastry, in a large mixing bowl stir together the ricotta cheese, the remaining 1/3 cup sugar, the milk, egg white, oil, vanilla, and salt. Add the flour and baking powder and stir until just combined. Divide the pastry in half. On a lightly floured surface roll half the pastry into a 10-inch circle. Wrap and freeze the other half of the pastry to use another time. Carefully place the rolled pastry atop the hot apples in the the skillet. Press the pastry lightly to the edge of the skillet. Cut slits in the pastry for steam to escape. Bake in a 350 F oven for 20 to 25 minutes or until crust is golden. Cool 10 minutes on a wire rack. Invert onto a serving platter. Te serve, cut into wedges and dollop with yogurt. Makes 8 to 10 servings. Scald the milk, add the grated bread crumbs and butter. Separately, beat the eggs slightly, adding sugar, salt, vanilla and caramel syrup. Combine with the bread and milk mixture. Turn into a buttered baking dish, place dish over a pan of hot water, and bake in a moderate oven for about an hour and a quarter, or until as firm as custard. Chill and serve with cream. (To make caramel syrup, melt one cup granulated sugar in a frying pan. When light brown, add one cup boiling water and boil to a heavy syrup. Mix cream and milk; using 1 cup of cream-milk mixture, add syrup, salt and sugar. Cook to 240-degrees or until firm ball forms in cold water. Add anouther cup of liquid; cook to 240-degrees again. Add remaining liquid; slowly add butter. Cook again to 240-degrees. Lower heat; continue stirring. After mixture reaches 240-degrees the third time, remove from heat; add nuts and vanilla quickly. Pour at once in a buttered 9 x 13-inch pan. When cold, cut in small pieces and wrap in waxed paper. Yield: 90 pieces. Preheat oven to 450F. Make pie crust of your choice for a unfilled one crust pie using a 9 inch pie pan. Bake at 450F for 9-11 minutes or until light golden brown. Cool completely. In a small bowl, soften gelatin in water; set aside. In a medium heavy saucepan, combine milk and caramels, cook over low heat until caramels are melted and mixture is smooth, stirring frequently. Add softened gelatin; stir until gelatin is dissolved. Refrigerate about 1 hour our until mixture is slightly thickened but not set; stirring occasionally. Fold caramel mixture into whipped cream. Pour into cooled baked crust; spread evenly. Refrigerate 2 hours or until firm. In a small skillet, combine sugar and almnds; cook over low heat until sugar is melted and almonds are golden brown, stirring constantly. Immediately spread on foil or greased cookie sheet. Cool; break apart. Just before serving, garnish pie with caramelized almonds. Cream shortening; add sugar and cream thoroughly. Add beaten eggs and vanilla. Sift flour, baking soda and salt and add creamed mixture. Drop by spoonfuls onto cookie sheet and press with fork. Bake at 400 degrees for 10 to 12 minutes. Yield: 3 dozen. Cook until it forms hard ball in water. Add soda and pour over about 2 gallons of popcorn. PREHEAT oven to 250F (120C). COMBINE popcorn and nuts in a large, shallow baking pan. MELT GOLDEN CRISCO SHORTENING in saucepan. Stir in sugars and syrup. Bring to a boil, stirring constantly; then boil gently on medium heat for 4-5 minutes or until golden brown. WATCH CAREFULLY - MIXTURE BURNS QUICKLY. Don't overcook. Remove from heat; stir in vanilla and baking soda. Pour over popcorn mixture. Toss to coat popcorn thoroughly. BAKE at 250F (120C) for 30-40 minutes, or until crisp and golden. STIR occasionally during baking. Turn out immediately onto a waxed paper-lined tray. Cool and break into pieces. Store in tightly-covered container. DO NOT REFRIGERATE HINT: If nuts are omitted, add an extra cup of popcorn. Preparation time: 10 mins. Cooking time: 5 mins. - Baking time 40 mins. From the CRISCO SHORTENING Holiday Recipes booklet. Typed for your eating pleasure by Bruce Starling. Servings: 8 FOR THE CARAMEL: Heat the oven to 375F. For the caramel, combine the sugar and water in a small saucepan. Swirl the pan until the sugar is dissolved, then cover the pan and cook over medium high heat until thick and large bubbles form. Uncover the pan, and cook until a rich, brown color. Watch the caramel, since it burns very quickly once it begins to color. Pour the syrup into the bottom of a mold, and rotate to cover the bottom and up a few inches of the sides evenly. Set aside. For the custard, whisk the eggs, yolks and sugar in a mixing bowl. Heat the vanilla, milk and half and half until hot to the touch, about 150F. Slowly add this to the egg mixture, and pour into the prepared mold. Place the mold in a baking pan, and place in the oven. Pour boiling water into the baking pan so it is half way up the sides of mold. Bake for 20 to 30 minutes, or until a kniefe inserted in the center comes out cleam. Cool at room temperature, then refrigerate and serve chilled. To serve, invert the mold over a platter with sides to catch the caramel sauce. Note: The custard can be made up to two days in advance. If made in advance, refrigerate, covered with plastic wrap. Bring sugar and milk to a boil, stirring constantly; boil, covered 3 minutes; then boil, uncovered, until a small amount forms a soft ball when dropped into cold water (234 - 236), stirring occasionally. Remove from heat and add butter, salt and vanilla. When lukewarm (110), beat until mixture is thick enough to spread. If frosting stiffens while spreading, place over hot water to deep soft. For richer frosting, reduce milk to 1/2 cup and increase butter to 1/3 cup, boiling butter with sugar mixture. Approximate yield: frosting for tops, and sides of 2 (8 inch) layers, or 2 dozen cup cakes. Panocha Fudge Frosting: Boil syrup to soft ball stage (238); remove from heat and beat in 1/4 cup butter in small amounts, beating until creamy and of right consistency to spread. Add 1 cup chopped nut meats and spread at once on cake. Sour Cream Frosting: Substitute 1-1/2 cups sour cream for milk and omit butter. Add chopped walnuts to creamy frosting, if desired. ;C:\UTILS;C:\TSE32;C:\DBASE;C:\PERL5\B Soften gelatin in milk. Caramelize 1/4 cup sugar. Add water. Stir until sugar is dissolved. Heat cream over hot water. Add 1/4 cup sugar, gelatin, caramel sirup, and salt. Stir until gelatin is dissolved. Pour into molds. Chill. If desired, garnish with chopped nuts and whipped cream. 6 servings. Makes one and a half quarts Prep time; 30 minutes Freezing time; 30-45 minutes Although ice cream and sorbets can be made without special freezers, the texture of the frozen desserts made with them is much smoother and crystalfree. To make this without an ice cream freezer, after the custard has cooked chill mixture thoroughly. then, whip the 1-1/2 cups remaining cream and fold into cooled custard. Freeze until firm. Place 1 cup sugar in a heavy saucepan and stir in water. Cook on gentle heat until sugar dissolves. Stop stirring immediately. Brush down any sugar crystals adhering to sides of pot with a pastry brush dipped in cold water. If sugar lumps, break up with wooden spoon. Turn heat up and without stirring cook until mixture turns a golden caramel colour. Watch closely as sugar burns easily. Very carefully, averting your face, add 1/2 cup of the whipping cream. Cook a minute or two until mixture smooths out. Remove from heat. Beat egg yolks with remaining sugar. Beat in hot caramel mixture. Beat in milk. Return to heat and cook, stirring constantly until mixture becomes very slightly thickened, about 8 minutes. Stir in remaining whipping cream and vanilla. Cool. Place in ice cream freezer and freeze according to directions. To make crust, stir together crushed cookies and melted butter in a small bowl, until well-combined. Press crumb mixture evenly into bottom of a 9-inch springform pan. In a large bowl, combine cream cheese, brown sugar and cornstarch. Beat with mixer until smooth. Add eggs and egg yolk one at a time, beating well after each addition. Stir in sour cream and vanilla. Stir together instant coffee and hot water; set aside. Place 3/4 cup cream cheese mixture in a small bowl. Add dissolve coffee. Stir in sugar. Stir chocolate chips and corn syrup into remaining cheese mixture. Pour 1/2 of chocolate mixture over crust. Spoon 1/2 of coffee mixture over chocolate mixture. Pour remaining chocolate mixture over coffee mixture. Spoon on remaining coffee mixture. Swirl a knife handle through filling to create a marbling effect. Bake at 350 for 15 minutes. Lower temperature to 225 and bake 1 hour and 10 minutes longer or until center no longer looks wet. Remove cake from the oven and run a knife around inside edge of the pan. Turn oven off. Return cake to oven for 30 minutes. Chill uncovered,onvernight. Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. let it sit overnight. Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture. Slice the remaining berries from the tip almost up to the stem for garnish. Ladle soup into chilled soup cups and hang strawberries on the side. Arrange oranges in an attractive glass serving dish. Cover and refrigerate. Combine sugar with 3/4 cup water in a heavy, shallow, small 7" saucepan. Cook over medium heat, allowing the syrup to boil vigorously for 15 - 20 minutes or until the syrup reduces down and begins to caramelize - turn a golden brown colour. Use a metal spoon to stir the syrup, being careful not to let syrup burn. Remove from heat and quickly stir in cold water. A soft ball of taffy will form. Return to heat and continue to stir until the taffy has been redissolved to form a smooth syrup. Allow to cool. Pour sauce over oranges just before serving. Arange strawberries and kiwi or fresh fruit of your choice around dish. Serves 4 to 6. Sauce can be prepared one week in advance and stored in a glass jar, covered, in the refrigerator. The oranges may be sliced and arranged several hours or the day ahead. Calgary Co-op advertising flyer - November 25 - December 1, 1991 COMBINE flour, pecans, brown sugar and oats in large bowl. Add melted margarine, mix well. Pat in a thin layer on a large baking sheet with sides. BAKE at 400 F, stirring occasionally, for 15 minutes or until golden. Crumble while warm. Cool. PRESS half of crumb mixture into 13" x 9" pan. Drizzle with half of sauce. Spread with ice cream and remainder of crumbs and sauce. Cover and store in freezer. Cut pieces and serve as needed. Servings: about 20 Helpful hint: Any flavour ice cream or a combination of 2 flavours and a complimentary sundae sauce will work in this dessert. Well covered,it will keep several months in the freezer if it's in a well-hidden spot away from view of snackers. Remove from freezer 10 minutes before serving for easy slicing. Take bread dough that has been thawed and not risen or usewhite bread dough just made (enough for 2 loaves). Tear into pieces onto a grease 9x13 pan. Pour mix over it. Take second loaf and tear it into pieces and put on top. Let rise 2 1/2 to 3 hours. Bake at 350 for at least 30 minutes. Rub top with butter, then frost with powdered sugar icing. Cool and cut from pan. Stayssoft. Wash apples and cut into pieces; combine with water in a large covered sauce pot. Cook until soft, about 30 minutes. Press through a food mill; measure 12 cups apple pulp; and return to sauce pot. Heat 2 cups sugar in a saucepan, stirring until sugar melts and turns a rich golden brown. Carefully pour into apple pulp. Sugar will crackle and harden. Add remaining 2 cups of sugar and spices. Cook, uncovered, about 1 hour or until apple butter thickens, stirring occasionally to prevent sticking. Stir in lemon juice. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 6 half pints. Preheat oven to 325 degrees. Grease a cookie sheet. Arrange pecans, flat side down, in clusters of four. Place one caramel on each cluster of pecans. Heat until caramels soften, about 4-8 minutes. remove from oven. Flatten caramel with buttered spatula. Cool slightly. remove from pan to wax paper. Swirl chocolate on top. The gold that enriches these elegant desserts begins with sugar heated until it melts and turns a deep amber color. When cool, hard, and crushed to a fine powder, this caramel gives glowing color, intense flavor and velvety texture to ice cream, flan and mousse. Reserve some of the hardened caramel for decorating the desserts or make a batch just for this purpose. Store as for caramel powder. ~=> Caramel Powder Brittle amber sheet of caramel (melted sugar) whirls to a fine powder in food processor. Use the powder to sweeten and flavor desserts. Line a 10x15 inch baking pan with a single sheet of foil, folding up at edges. Pour 2 cups of sugar into a 10x12 inch nonstick frying pan; place over medium-high heat. Shake pan often until most of the sugar liquefies, about 10 minutes. Reduce heat to medium; tilt pan to mix hot caramel with sugar until all is melted and the color is deep amber, 3-5 minutes. Imediately pour hot caramel int foil-lined pan. Using hot pads to protect hands (mixture is very hot), tilt pan to spread caramel in thin layer. Set aside until hard and completely cool, about 30 minutes. When cool, lift foil from pan; peel foil from caramel. Break caramel into chunks. to make powder, whirl chunks in a blender or food processor fitted with metal blade (container must be completely dry). If you use a blender, you may need to make powder in several batches. Use, or store airthight at room temperature up to 1 month. Makes about 1-3/4 cups. Per tablespoon: 55 calories, 0 g protein, 0 g fat, 14 g carbohydrates, 0 mg sodium, 0 mg cholesterol. ~=> Caramel Velvet Ice Cream Golden ice cream has silken texture and deep, rich caramel falvor. While some ice creams turn grainy in the freezer, the high proportionn of sugar in this one keeps it soft. salt and crushed ice (optional) In a 3 to 4 quart pan, combine cream, milk, and caramel powder; stir oftenover medium-high heat until caramel melts (it hardens first). In a small bowl, whisk a little of the hot liquid with yolks, then sstir back into pan. Reduce heat to low; stir until mixture is thick enough to coat a metal spoon in a smooth, velvety layer, about 8 minutes. At once, set pan in a bowl of ice water. Add vanilla; stir often until mixture is luckwarm to cold, then remove from water. Cover and chill until cold or up until next day. Freeze mixture in a self-refrigerated ice cream maker (or in an ice cream maker with 1 part salt to 6 parts ice) until dasher is hard toturn. Serve, or store in freezer for up to 1 week. Makes 1-1/2 quarts, 12 servings of 1/2-cup size Per 1/2 cup: 257 calories, 2. 6 g protein, 12 g fat, 36 g carbohydrates, 28 mg sodium, 108 mg cholesterol f9A@|Qf \$(VQ Sift together flour, baking powder, salt, and sugar, then cut in the butter. Beat in the egg and milk. 375 oven. Line a 9x13" pan with a single piece of foil, allowing the edges of the foil to hang over the edges of the pan. Lightly butter the foil. Spread the batter evenly in the pan. Arrange the apple slices of the batter in rows, overlapping them slightly and alternating the direction of the rows. Combine the sugar, cinnamon, and cornstarch and sprinkle this mixture over the apples. Drizzle the melted butter over all. Bake for 50 minutes, or until the apples are nicely browned and glazed and a cake tester comes out clean. Remove cake to a wire rack and cool it in the pan. To serve, hold the foil edges and gently lift the cake from the pan. Transfer the cake to a serving tray and gently peel away the foil. Cut the cake into 4" strips between the apple rows. Can substitute firm ripe peaches, nectarine, or pears for the apples. The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing. ) ===contined==== D$< The buche de Noel, or Christmas log, was created in the late nineteenth century by Parisian pastry chefs, who were inspired by the real logs that burned on hearths throughout the night on Christmas Eve. Our version can be decorated with Candied Cranberries or fresh currants. Enjoy with a glass of orange liqueur or Sauternes. 8 Servings FOR BUTTERCREAM: Whisk egg yolks, sugar and flour in medium bowl to blend well. Bring half and half to simmer in heavy medium saucepan. Slowly whisk hot half and half into egg mixture. Return egg mixture to same saucepan and cook until mixture boils and thickens, whisking constantly. Transfer mixture to medium bowl. Add chocolate and orange peel and stir until mixture is smooth. Press plastic wrap onto surface f pastry cream to prevent skin from orming. Cool completely. (Pastry cream can be prepared 1 day ahead. Refrigerate. Bring to room temperature before continuing. ) ===contined==== f FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessary to loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving. ) Arrange pine twigs on cake and on platter. Garnish with cranberries. FOR CAKE: Preheat oven to 300 degrees. Butter llxl7-inch jelly roll pan. Line with parchment. Butter and flour parchment. Coarsely grind toasted almonds with flour in processor. Using electric mixer, beat yolks with 5 tablespoons brown sugar in medium bowl until slowly dissolving ribbons form when beaters are lifted. Stir in orange peel and vanilla extract. Using clean dry beaters, beat whites with cream of tartar and salt in large bowl until soft peaks form. Gradually add remaining 5 tablespoons brown sugar and beat until stiff but not dry. Fold whites into yolk mixture. Gently fold in almond mixture. Spread batter evenly in prepared pan. Bake until toothpick inserted into center comes out clean, about 30 minutes. Run small sharp knife around pan sides if necessaryto loosen cake. Slide cake on parchment onto rack. Cool. Slide cake on parchment onto work surface. Loosen cake from parchment using heavy large knife as aid. Sift powdered sugar over cake. Invert onto cookie sheet. Sprinkle with powdered sugar and invert onto another parchment sheet. Using electric mixer, beat butter in large bowl until light and fluffy. Beat in Grand Marnier. Add pastry cream 1/4 cup at a time, beating after each addition until just blended. Spread half of buttercream over cake, leaving 1/2-inch border. Starting at 1 long side, roll up cake jelly roll fashion. Arrange seam side down on parchment. Set aside 1/2 cup buttercream; spread remaining buttercream over cake. Cut 2 inches off each end of cake, cutting on diagonal. Transfer cake to platter. Attach ends to top of cake, forming branches. Spread reserved 1/2 cup buttercream over cake ends and seams. Cover and refrigerate at least 1 hour to firm buttercream. (Cake can be prepared 1 day ahead. Cover and refrigerate. Let cake stand at room temperature 20 minutes before serving. ) Arrange pine twigs on cake and on platter. Garnish with cranberries. Uploaded 29 December 1991 by Lon Hall ~=> Caramel Powder Brittle amber sheet of caramel (melted sugar) whirls to a fine powder in food processor. Use the powder to sweeten and flavor desserts. Line a 10x15 inch baking pan with a single sheet of foil, folding up at edges. Pour 2 cups of sugar into a 10x12 inch nonstick frying pan; place over medium-high heat. Shake pan often until most of the sugar liquefies, about 10 minutes. Reduce heat to medium; tilt pan to mix hot caramel with sugar until all is melted and the color is deep amber, 3-5 minutes. Imediately pour hot caramel int foil-lined pan. Using hot pads to protect hands (mixture is very hot), tilt pan to spread caramel in thin layer. Set aside until hard and completely cool, about 30 minutes. When cool, lift foil from pan; peel foil from caramel. Break caramel into chunks. to make powder, whirl chunks in a blender or food processor fitted with metal blade (container must be completely dry). If you use a blender, you may need to make powder in several batches. Use, or store airthight at room temperature up to 1 month. Makes about 1-3/4 cups. Per tablespoon: 55 calories, 0 g protein, 0 g fat, 14 g carbohydrates, 0 mg sodium, 0 mg cholesterol. ~=> Caramel-Orange Mousse Delicate caramel mousse has hint of orange liqueur; whipped cream and caramel chunks embellish the dessert. whipped cream (optional) In a 2-3 quart pan, sprinkle gelatin over milk. Let stand until softened, about 5 minutes. Add 1/2 cup caramel powder and stir often over medium-high heat until caramel melts (it hardens first). Meanwhile, in a bowl, beat egg whites with a mixer on high speed until soft peaks form. Gradually beat in remaining caramel until whites hold stiff, moist peaks. In a small bowl, whisk yolks with a little hot liquid, then stir back into pan. Stir over lowheat until mixture coats a metal spoon in a smooth layer, about 10 minutes. Remove from heat; at once whisk 1/3 of the whites into custard. Pour custard into remaining whites, add liqueur, and fold gently until whites are just incorporated. Cover and chill until mixture just begins to set, 1 1/2 to 2 hours; gently whisk every 20 minutes. Spoon into 6-8 individual dishes (about 1-cup size). cover and chilluntil set, about 45 minutes, or up until next day. Add whipped cream to taste. Serves 6-8. Per serving: 192 calories, 5. 9 g protein, 4. 5 g fat, 32 g carbohydrates, 62 mg sodium, 114 mg cholesterol. Melt butter in nonstick frying pan. Add brown sugar and bananas. Saute bananas until they are well coated and soft. Remove from heat and let cool a few minutes. Add yogurt and puree with bananas in blender. Beat egg yolks and 1/3 cup sugar in stainless stell bowl over hot water bath or top half of double boiler until mixture lightens in color and becomes fluffy (about 2 minutes). Add gelatin that has been softened in orange juice to egg mixture and continue beating for another 2 minutes. Remove mixture from heat and combine with banana puree, mixing thoroughly. Refrigerate for 10 minutes. Meanwhile, whip cream and 3 tbsp sugar into soft peaks. Beat egg whites until they form firm peaks. Fold 2/3 of the whipped cream (reserving 1/3 for garnish) into the chilled banana puree. Fold in egg whites. Chill for 4-6 hours. Top with remaining whipped cream and chipped walnuts. Serve 6-8. * Ground cinnamon * Dairy sour cream Melt butter and brown sugar in saucepan. Cook until slightly thickened. Drain peaches and stir into caramelized sugar. Season to taste with cinnamon. Serve garnished with sour cream. Boil all together except the nuts and 1 cup cream. Boil 30 minutes. Add the second cup of cream and boil to a firm ball stage (248 F). Add nuts and pour without stirring into well-buttered pan. When cold cut in squares. Mildred Rahm, Ormsby, MN. ;5G5S5_5i5p5w5~5 6.656=6D6L6T6[6`6e6r6w6|6 7&717;7C7I7T7^7f7s7z7 8#858<8A8Q8W8o8w8}8 9$9)9.9>9C9I9O9V9]9b9g9l9 Put milk, sugar, vanilla bean and glucose into a stewpan. Put the chocolate into a round-bottomed copper pan and melt it slowly on the stove. Meanwhile, heat the mixture in the stewpan, not letting it boil, since you merely want to melt the sugar and glucose. When completely melted, pour this mixture, bit by bit, into the chocolate, while stirring. When thoroughly mixed, cook at moderate heat, constantly stirring. Cook to the 'ball' stage. (To test the stage of cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a ball that can be rolled with the tip of the fingers. ) Remove from the fire, add the butter, mix well, and pour onto an oiled marble slab in an oiled, iron framework. Let cool and cut. 4O4V4 5#666T6Z6s6~6 7S7r7 8.8O8f8t8 9 929 Cook together in a copper pan (or a pan not lined with tin) until the mixture reaches th 'ball'stage. (To test the stage of the cooking by finger, dip the thumb and index finger into cold water, then into the mixture, bringing the 2 fingers together and dipping them again into water. This should be done quickly to avoid burning. The mixture forms a small ball that can be rolled with the tip of the fingers) Pour this cooked sugar onto an oiled marble slab, keeping it at an even thickness of 2/3 in. , using 4 oiled rulers to make a framework. Let cool and cut. ;l;~; 0 0,070G0U0 1&141B1]1g1m1z1 2+2?2V2e2n2z2 3-373A3N3S3Z3b3i3~3 4!444s4 5 5-5>5 7$7*7/7:7@7N7^7l7s7y7 8&8,868=8F8R8c8m8z8 8 9&959<9A9X9c9n9 :6:?:I:S:t: ;-;4;>;D;P;W;`;l; ;>$>3>9>A>O>a>l>r>|> Garlic salt and pepper Dijon Mustard Preheat oven to 350 deg F. Layer onions and apples in the bottom of a shallow baking dish. Drizzle honey on top and sprinkle with 1 teaspoon caraway seeds. Prepare chops by sprinkling them with garlic salt and pepper and spreading mustard on them. Place chops on apples and sprinkle with remaining 1 teaspoon caraway seeds. Cover and bake 1 hour. 243@3N3U3`3e3 444<4B4P4Z4_4k4}4 5$5@5G5X5]5i5{5 (1) Heat the oil in a saucepan, add the salt pork cut in small pieces, and cook until golden brown. (2) Beat the eggs just enough to mix the yolks and whites well. (You may also use just the yolks alone. ) (3) Add the grated cheese, a pinch of salt, and pepper, > and continue stirring. Add a few tablespoons cream, if you want to, to reach desired consistency. After the pasta is boiled and drained, pour it into a large bowl. (4) Add the salt pork and the beaten eggs and cheese and mix everything together very quickly. Serve immediately. This sauce is especially good with spaghetti or bucatini. Don't ask me what bucatini is - I'm just quoting from the book! Missy Bowra/Ft. Campbell, KY Combine sugar, beverage, and water. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The Household Searchlight Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Pour into 4 cups. To each serving, add a dash of ground cardamom and about 2 tablespoons of the condensed milk; stir to blend. Typed by Syd Bigger. Combine chicken, rice, celery, green pepper, pineapple and pimiento. In small bowl or jar, blend remaining ingredients. Stir vigorously or shake to blend. Pour over chicken mixture. Toss lightly until well mixed. Chill. About 50 minutes before serving, preheat broiler. Rub chicken quarters with salt; place skin-side down in broiler pan (do not use rack). About 7 to 9" from source of heat broil chicken 15 minutes. Meanwhile, cut 1 lime into wedges for garnish; wrap and refrigerate. From remaining limes, grate 1 tsp peel and squeeze 3 Tb juice. Mince enough preserved ginger to measure 2 tbsp. In small saucepan, mix cornstarch, lime peel, lime juice, minced ginger and 2 Tb syrup from ginger until blended; add butter and cook over medium heat until butter melts and mixture boils and thickens slightly, stirring constantly; boil 1 minute. Remove saucepan from heat. When chicken has broiled 15 minutes, brush chicken with some lime butter. Broil 5 more minutes. Turn chicken, skin-side up; broil 15 minutes. While chicken is broiling, prepare rice as label directs. When rice is cooked, stir in black beans; heat through. Prepare pineapple and papaya; with sharp knife, cut off leafy crown of pineapple; reserve for garnish. Cut pineapple, lengthwise, into quarters. Loosen fruit by cutting close to rind. Remove fruit; cut out core; cut pineapple quarters, lengthwise, into wedges. Cut papaya, lengthwise, in half and scoop out seeds; peel and cut, lengthwise, into 8 wedges. Arrange pineapple and papaya in broiling pan with chicken; brush chicken and fruit with lime butter. Broil 5 minutes longer, brushing occasionally with lime butter, until chicken is fork-tender and fruit is heated through. To serve, arrange chicken and fruit on platter. Spoon rice with black beans on platter with chicken. Garnish with lime wedges and reserved pineapple crown. Makes 4 servings. drw32.flt Salt & pepper to taste Many recipes come out of the Caribbean that people either like or hate on first taste. This particular recipe is for a chowder that is excellent. Heat the oil in a large soup pot. Saute' the onion and garlic until the onions are transluscent. Add all of the other ingredients except the shrimp, clams and the fish. Simmer for 1 hour or until the veggetables are tender. Add the seafood and cook for 7 to 10 minutes at a low boil. NOTE: I have added on occassion 1/4 cup rice to this recipe and it is good that way too. Serves 8 to 10. Makes two cups. Mix all of the ingredients together and pour them into a bottle. Stopper the bottle and allow it to stand in a dark place for a week. Use sparingly. This oil has a fiery tang that makes it perfect for marinades and grilled meat, or even salad dressing. USE RUBBER GLOVES WHEN WORKING WITH CHILES (OR COAT YOUR HANDS WITH OIL). BE SURE TO WASH HANDS THOROUGHLY AFTERWARDS, AS CAPSAICIN WILL IRRITATE EYES OR MUCOUS MEMBRANES IF IT TOUCHES THEM. Boil sugar, butter and corn syrup 4 minutes. Remove from stove and add salt, soda and vanilla. (This will foam when soda is added). Pour over popped popcorn, stir carefully. Put into a large pan into oven at 250F. for 1 hour. Carefully stir every 10 minutes. If pan is big enough, shake popcorn--it doesn't crumble as much. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 Reheat oven to 350 degrees. Prepare cake mix as pkg directs. pour 2 cups batter into greased 13x9-inch baking pan; bake 15 minutes. in heavy saucepan, over low heat, melt caramels and margarine. Remove from heat; add condensed milk. Mix well. Spread carmel over cake; spread remaining cake batter over carmel. Top with nuts. Bake 30 minutes or until cake springs back when lightly touched. Cool. oz Creme de Cassis liqueur (2 - 4 oz to taste) Cut stems off fresh berries or thaw frozen berries and rinse under cold water. Set 6 to 8 berries aside for garnish. In a food processor, puree the berries with the sugar and liqueur. Let it sit overnight. Whip heavy cream until thickened, but not stiff. Fold together thickened cream, milk and berry mixture. Slice the remaining berries from the tip almost up to the stem for garnish. Ladle soup into chilled soup cups and hang strawberries on the side. Makes 4 servings. Servings: 4 Slice the top and base off oranges. Stand 1 upright on a board. Using a sharp knife, cut off the peel and pith from the sides of the orange. Repeat process with remaining oranges. (Reserve any juice they may shed and use for part of orange juice. Slice thinly crosswise, removing any pips and arrange slices, overlapping on a serving dish. Place sugar and orange juice in saucepan over low heat. Simmer and bubble the sugar until its color changes to caramel (this will take about five minutes). Pour caramel sauce over sliced oranges. These Sun-filled oranges shine from under a sweet golden glaze, suggesting the glorious and intense energy of the Sun. 1.00 e 18449 Olive oil 6.00tb f 18449 French bread, 1/2" thick 12.00sl Cook slowly to 247 degrees, 1 1/2 to 2 hours cooking time. Pour into 8 x 8 inch heavily buttered pan. Cool, cut, and wrap each piece in wax paper. 450 Onion, chopped 2.00md b 18450 (10-oz each) frozen chopped 2.00pk c 18450 Spinach thawed and squeezed 0.00 Place steak in plastic bag or non-metal baking dish. In small bowl, combine marinade ingredients. Pour over steak, turning to coat. Seal bag or cover dish; marinate at least 6 hours or overnight in refrigerator, turning once or twice. When ready to barbecue, drain meat, reserving marinade by placing in small saucepan. Add steak sauce to marinade; blend well. Heat on grill. Place steak 4 to 6 inches from medium-hot coals. Cook 30 to 40 minutes, turning once, or until desired doneness, brushing occasionally with marinade. Meanwhile, heat foil-wrapped tortillas on grill until thoroughly heated and steaming, wrap in cloth napkin or towel to keep warm. To serve, cut steak across grain into thin slices. Spoon any remaining marinade over slices. Arrange steak, warmed tortillas, onions, chilies, butter, salsa and guacamole on a large platter. Spread butter on tortilla; top with meat and any combination of vegetables or sauce. Roll up to eat. Note: Be sure to heat basting sauce thoroughly to ensure safety for use as a sauce at the table. 18450 Dried dill 1.00ts m 18450 Phyllo leaves 1.00lb n 18450 Stick margarine melted 1.50 o 18450 Poppy seeds 0.00 Boil the meat in well seasoned water, covered until tender. Drain meat and save all of the broth. After meat has cooled enough to handle, cube it and put in enough broth to keep it moist. In a blender, combine broth, ground chili and the garlic. Add water if necessary to make 4 cups of this mixture. Brown the meat cubes using 1/4 cup of lard or 8 T of cooking oil and set aside. Use the remaining lard to brown the flour and then stir in the chili mix. Cook until the sauce thickens. Add salt to taste and add the oregano and cook 10 minutes more. Add enough of this sauce to the meat to cover and cook a few minutes, stirring frequently to prevent burning. If chili con carne is too dry, add a little water. The consistency should be thick and rich. Serve with flour tortillas and a crisp salad. Refries and rice are proper with this entre, Mexican rice not steamed rice. Any excess red sauce is excellent for smothering bean, cheese or onion enchiladas. 18451 Salt; or to taste Cut round steak into cubes and brown in shortening in heavy skillet or Dutch oven. Peel and cube potatoes (approximately in 1/2-inch cubes). Once meat is slight browned add potatoes and continue to brown. (Don't worry if it sticks to the bottom of the skillet. Add tomato sauce, salt, pepper, cumin powder and garlic. Add approximately one cup of water and simmer until meat and potatoes are tender. Potatoes will thicken sauce. k 18452 Vegetable C Brown meat in oil until brown on all sides. Pour off grease. Add tomato paste [optional], beef broth, salt and pepper, garlic, chili powder, cumin, chile peppers, and water. Bring to boil and then turn very low, cover, and simmer about one and one-half hours, or until meat is tender. {crockpot!} Dissolve about one teaspoon cornstarch in small amount of cold water and slowly pour into stew, which is simmering, until proper thickness of gravy is obtained. Serve with rice. (or on tortilla with bean and guacamole-flour tortilla that is) This one came from "The World of Mexican Cooking" by Mary Margaret Curry Galahad Books (1971)New YORK City!! 1021 Oranges, 2.00md 1021 Peeled & Sectioned 0.00 1021 Onion Thin Onion Rings 0.50md Place chilies in small bowl with boiling water, let stand 1 hour 2. Heat lard or oil in Dutch oven over med. heat until hot. Add 2 lamb shanks. Cook turning often, until brown on all sides about 20 minutes. Remove to plate. Repeat. Place chilies and 1/3 cup of the soaking liquid in a blender and process until smooth. Discard remaining soaking liquid. Remove and discard all but 2 TBS oil from Dutch oven. Add onions and saute' over medium heat about 4 mins. or until soft. Reduce heat to med-low and stir in raisins, sugar, garlic, oregano and cumin. Add chili puree and cook stirring constantly for 2 minutes. Add tomatoes, stock and bay leaves to pan. Heat to boiling. Add lamb shanks and simmer over low heat, covered, turning occasionally until lamb is very, very tender--about 2 to 2/12 hours/ 6. Remove lamb to serving platter and keep warm. Skim and discard fat from cooking sauce. Stir in vinegar. Heat sauce to boiling over med. -high heat and cook uncovered, stirring frequently until sauce is thickened--about 10 minutes. Spoon sauce over lamb. Serve, garnished with lettuce and olives (Maybe even some quartered tomatoes). Accompany with Refried Beans garnished as desired with shredded cheese and diced white onions. I recommend with shanks that you clean them as well as possible of as much fat as possible plus that white membrane. Don't remove all the membrane, however, as something has to hold them together. 1022 + 1 t. Grated Parmesan In a large pot, boil noodles until tender (follow directions on package). Drain well, rinse with cold water, and set aside to cool. In a large bowl, mix peanut butter or tahini with tea. Add the soy sauce, chili oil, sesame oil, vinegar, sugar, and garlic to peanut butter mixture. Pour mixture over noodles and toss until well blended. Sprinkle with chopped scallions and serve at room temperature as an appetizer or side dish. 1023 Tomatoes; This treasured recipe from my sister-in-law makes a lovely cool summer dessert that "melts in your mouth. " 1/2 cup butter or margarine, NOT melted together above ingredients and pat into a well- greased 9" by 13" pan. Bake at 375 for 15 minutes. Allow to cool. 1 (8 oz. ) package cream cheese, softened 1 (8 oz. ) container Cool Whip thawed and divided in half 1 cup powdered sugar In a small bowl, combine cream cheese, half the Cool Whip and powdered sugar. 2 pkgs. coconut cream instant pudding 3 cups milk In a large mixing bowl, mix together as directed on package. Then spread evenly over cream cheese layer. Remaining Cool Whip (half the original amount) 1/2 cup shredded coconut Spread remaining Cool Whip evenly over pudding layer. Then sprinkle with coconut. Chill until ready to serve. Makes 2 dozen 2" by 2" squares. 1023 Cilantro 0.00 Here is what I do. I brown the meat in the olive oil. I add the onions & saute till they are somewhat tender. I then add all the other ingredients. Usually the canned ones first then the fresh ingred. Let this come to a boil & then turn down. Simmer with the stockpot cover OFF for 6 or more hours. Of course, you can use sooner. I like it to cook down & thicken. Either way it is very good. Many times I add more mushrooms as I like them. Do slice them thickly; i. 3 slices to one very large mushroom. I like to see the mushrooms! SMILE. This isn't a traditional recipe for spaghetti sauce. It is something that has "happened" over the years. It finally developed into what you see. My husband, Punky aka Hap, enjoys this recipe very much. I certainly hope you do too. I don't think I have forgotten anything. Oh, we use the low salt stuff - you don't have to do that. My guy had bypass surgery in Aug. so we are watching the sodium. I now make this with ground turkey too. It is very good with the turkey. Several Prodigy members have tried this recipe. To my delight--they have liked it very much. I hope you do too. Oh, yes, this does freeze well. I just made 16 quarts of this on Sunday. I usually add some more garlic when I unfreeze a portion. This seems to make it tastier. We love garlic in our sketti! I also add some red crushed pepper flakes to my plate of sketti. Punky does not like things as hot as I. Remember to adjust seasonings to your taste. l Batter: Mix batter items together. Flour the fruit stuff items. Place the fruit stuff into a greased Angel Food cake pan (I use a Bunt pan) Pour the batter over the fruit stuff. Bake at 300 degrees until done (about 1 1/2 hour. For a cupcake version: Bake 15 minutes at 300 degrees, brush on Honey. Continue to bake for 15-30 minutes more. (use two cupcake papers per serving. With the cake freshly removed, I use a hypo and inject with one shot of the following: Rum Amaretto (Almond flavor) Triple Sec (Orange) Gran Marnier (Orange) Make these a month or so early. Wrap in SaranWrap place in refrig. Bring back to room temp. before serving. Hope you enjoy this as much as we have. 2.00tb d 18453 -Chambord 0.00 e 18453 To 3 cups powdered sugar, 2.50 Melt the suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat. Remove the unrendered suet and add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the tomato sauce, beer, ground chile, garlic, onion, oregano, paprika, 1 teaspoon of the cumin, and the salt. Stir to blend. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally. Taste and adjust seasonings, ading the cayenne pepper. Simmer, uncovered, 1 hour longer. Stir in the cheese and the remaining 1/2 teaspoon of the cumin. Simmer 1/2 hour longer, stirring often to keep the cheese from burning. ~ 1.00 c 18454 Boned lamb shoulder or neck* 0.50lb d 18454 Garlic cloves,chopped 2.00 Place carrots in a pot with enough water to cover. Bring to a boil, covered & cook till tender. Drain, reserving 1/2 cup of liquid. Puree carrots & liquid. Transfer to large pot. Add rhubarb & sugar to pot & stir till sugar is dissolved. Bring to a slow boil & simmer gently for 20 minutes. Remove from heat & pour into warm sterile jars. Seal. 1.00 a 18455 -necessary 0.00 Combine crumbs, granulated sugar, cinnamon and margarine, press onto bottom of 9-inch springform pan. Bake at 325 degrees F. , 10 minutes. Combine 20 ozs cream cheese, granulated sugar and 1/4 c flour, mixing at medium speed on electric mixer until well blended. Blend in eggsand juice. Add combined remainig flour, carrots, raisins, and spices; mix well. Pour over crust. Bake at 450 degrees F. , 10 minutes. Reduce oven temperature to 250 degrees F. , continue baking for 55 minutes more. Loosen cake from rim of pan; cool before removing rim of pan. Chill. Combine remaining cream cheese and juice, mixing until well blended. Gradually add powdered sugar, mixing until well blended. Spread over top of cheesecake. Garnish with additional raisins and finely shredded carrots, if desired. h 18455 Split peas, washed 2.00c i 18455 Water Place the carrots in a medium-sized saucepan containing 3 or 4 inches of water; steam over medium heat for 15 minutes, till soft. Drin and mash well using a potato masher. In a alrge skillet, heat the oil over medium heat; add the diced garlic, onions, celery, and peppers; saute for 7 minutes. Add the tamari, basil, garlic powder, parsely, and oregano; saute for 2 minutes more, until vegetables are soft. In a large bowl, combine the carrots, sauteed vegetables, tahini and peanut butter. Season to taste. If the batter is too wet, add the wheat germ to make it hold together. Preheat oven to 350. Form the mixture into patties, and place on an oiled cookie sheet. Bake for 10 to 12 minutes, until golden on top. Turn and bake on the other side until golden brown. put 1.00 p 18455 -through a press 0.00 q 18456 Steam the carrot slices until crisp-tender. Heat the oil in a large pan and add the onions, cooking for a few minutes. Then add cabbage and cook for 10 minutes more. Remove from heat and stir in the salt, pepper, and carrots. Oil an 8" x 8" baking pan. Mix half the tofu sour cream into the vegies. Add the nutritional yeast to the remaining tofu. Put this on top of the vegetables. Mix crumbs and seeds and sprinkle on top of the casserole. Bake at 350 for 35-40 minutes until top is lightly browned. FOR TOFU SOUR CREAM: Blend all ingredients together until creamy and smooth. e 18456 Leeks; trimmed and diced 4.00 f 18456 Hickory smoked salt 1.00ts g 18456 Salt 1.00ts h The conventional version of this recipe came from Mary Dorcas Walker of Phoenix, AZ. The microwave version is moister, lighter and rises higher because the air inside a microwave oven rremains at room temperature. The hot, dry air of a conventional oven bakes a crust around the outside of a cake that holds in its volume. As Jill Crum, director of the Microwave Cooking Library's test kitchen, says, "To convert for microwaving, you usually need todecrease liquid and increase fat, but this cake is rich in eggs and oil and has no additional liquid, so the proportions don't have to be changed. " This holds true for pudding cakes in the microwave, too. confectioners' sugar, for topping Lightly spray a 12-cup plastic fluted tube pan with vegetable cooking spray. Add crumbs; tilt and rotate pan to cover bottom and sides; shake out excess crumbs. Mix flour, cinnamon, baking soda, nutmeg and salt. In a large bowl beat sugar, oil and eggs with wooden spoonuntil blended. Stir in caarrots and nuts, then flour mixture until well blended. Pour into prepared pan. Place pan on an inverted glass plate or plastic trivet in microwave oven. Rotating pan a quarter turn twice, microwave on medium-high 18-22 minutes, until a pick inserted in cente rof cake comes out clean. (If using transparent pan, lift and check bottom,; cake should look dry. ) Moist spots on surface will dry while cake is standing. Cool in pan directly on flat heatproof surface 10 minutes. Cake should pull away from sides and tube of pan. run a thin-bladed spatula around sides and tube to loosen cake. Invert onto a rack; remove pan and cool completely. Dust top with confectioners' sugar. 5546 Ground cinnamon 0.25ts 5546 Cloves 0.12ts 5546 Vanilla 1.00ts Fruit sweet is made of peach and pear juices and pineapple syrup. It is available from Wax Orchards; R4 - 320; Vashon Island, WA 98070 Preheat oven to 350 degrees. Spray a 9x13" pan with Pam. Blend oil, Fruit Sweet, eggs, and vanilla. Beat well. Stir in pineapple. Combine flour, baking soda, salt, and cinnamon. Add to blended mixture. Stir in coconut, carrots, and nuts. Pour into pan and bake 30-40 minutes. Cool. Frosting: Combine flour and 1/4 c milk in a small saucepan. Blend together into smooth paste. Slowly, add remaining milk and beat until smooth. Cook over medium heat, stirring constantly until mixture becomes thick paste. Cover and cool in refrigerator. When cool, scoop mixture into large bowl. Blend Fruit Sweet, Neufchatel, and butter into thickened mixture. Beat with electric mixer. Stir in vanilla. Spread on cake. Makes 2 cups of icing. 0.50ts 5547 Cinnamon Preheat oven to 350 Line 13 x 9 in. baking pan with foil. Coat with vegetable cooking spray. Combine first seven ingredients in bowl. Beat sugar, pineapple, oil and vanilla in mixer bowl until smooth. Beat in dry ingredients until just combined. Stir in carrots. Beat egg whites in small mixer bowl to stiff peaks. Fold into carrot mixture in 2 batches with rubber spatula. Pour batter into pan. Bake 40 minutes or until toothpick comes out clean. Cool in pan on wire rack. Invert cake onto wax paper; remove pan and foil. Cut into 16 pieces. 5548 Water 0.50c 5548 Sweet red wine 0.50c 5548 Sugar 0.25c 5548 Lemon juic FOR CAKE: Preheat oven to 350-degree F. Butter and flour two 9-inch-diameter cake pans with 2-inch-high sides. Sift first 5 ingredients into medium bols. Beat eggs, oil, sugars, marmalade and juice in large bowl until blended. Stir in dry ingredients. Fold in carrots and nuts. Divide batter between cake pans. Bake until tester inserted into centers comes out clean, about 40 minutes. Transfer cakes to racks; cool 15 minutes. Turn out cakes onto racks; cool completely. FOR FROSTING: Using electric mixer, beat cream cheese and sugar in large bowl until smooth. Add 3/4 cup marmalade, butter and orange peel and beat just until smooth. If necessary, cover and chill until firm enough to spread. Place 1 cake on plate. Spread with 1/4 cup marmalade. Spread 1 cup frosting over. Top with second cake. Spoon 2 cups frosting into pastry bag fitted with large star tip. Spread remaining frosting smoothly over top and sides of cake. Pipe frosting in 4 parallel lines atop cake in opposite direction, forming lattice. Press 1 cup nuts onto sides of cake. Pipe ring of frosting around top edge of cake. Stir 1/4 cup marmalade to loosen; spoon some into 1 row of lattice diamonds. Spoon some remaining nuts into next row of diamonds. Repeat, alternating marmalade and nuts, filling rows completely. (Can be made 2 days ahead. Cover with cake dome and chill. ) e, and seasonings. Have oven preheate to 350 degrees. Place onion shells in the shallow baking dish and spoon spinach filling int the centers. Preheat oven to 350 degrees. Lightly grease bundt-style pan or 10" springform pan with center hole. Combine flour, baking soda, baking powder, cinnamon and salt: set aside. Beat together applesauce, sugars, egg whites, orange rind and juce. Blend in flour mixture with mixer at medium speed only until smooth. Do not over beat. Stir in carrots and raisins. Pour batter into prepaed pan and bake 50 to 60 minutes or until a knife inserted near center comes out clean. Remove cake from pan, or if using spring form, remove sides of pan and put cake on wire rack to cool completly. ****************************Orange Glaze******************************* Combine sugar, orange juice, lemon juice and orange rind; stir thoroughly to blend. Spoon glaze over cooled cake and serve. been incorporated. Serve over hot, fresh pasta. "Vegetarian Gourmet" Spring 1994 0.50ts f 12266 PATE BRISEE --------- In a large bowl, combine the oil, the sugar, the eggs, and the vanilla. Mix well with a whisk. Sift the flour, the cinnamon, the soda, and the salt in a smaller bowl. Add the sifted ingredients to the oil, sugar, eggs, vanilla mixture, and mix well using the whisk. Stir in the flaked coconut, the carrots, the crushed pineapple,and the chopped nuts, using the whisk. Pour into a well greased and floured 13 X 9 X 2 pan, (You may use a Bundt pan or a tube pan) and bake at 350 F. for 50 to 60 minutes. Allow it to cool in the pan about 30 minutes. While it bakes: Test the cake after 30 minutes, the typical test of the center of the cake being done is used, the center is firm, but by using a toothpick or skewer to test, this cake should be almost underdone! Frost as desired, using Cream cheese or butter frosting (cream cheese suggested), using this mixture. Cream Cheese Frosting: Mix the cream cheese, the milk, the vanilla, and the salt, then add the powdered sugar, one cup at a time, until it is well mixed. s in a dry skillet over medium heat, or on a baking sheet at 350F for 3 minutes. Set aside. Steam spinach until just wilted. When cool enough to handle, remove excess moisture with paper towels or a salad spinner. Blend spinach, walnuts & remaining ingredients in a food processor or blender until the mixture resembles a rough paste. Serve immediately tossed with hot pasta or refrigerate in an air-tight container for up to 1 week. "Vegetarian Gourmet" Summer, 1994 12266 Almo Boil carrots until half done in small amount of water. Drain and place in casserole. Add rest of ingredients. Cover with crushed potato chips. Bake at 350 degrees for 35 - 45 minutes. large frying pan, melt butter over medium heat. Add onion and cook 3 to 4 minutes, or until softened. Stir in asparagus, carrots, and thyme. Cook, stirring, 1 minute. Add stock, increase heat to medium-high, and cook until vegetables are crisp tender and stock is reduced to 1-1/4 cups, abou Cook carrots, sugar, milk, and water, to soft ball stage (234 - 238 F). Remove from fire, add flavoring, and cool to room temperature. Beat until creamy. Pour into buttered pan, pat down to 1 inch depth, and when firm cut in squares. The grain is likely to be a little coarse due to the grated carrots. tb s 12266 -whipping cream 0.00 t Combine all ingredients in a large sauce pot. Bring slowly to a boil. Reduce heat; and simmer, stirriing constantly until thick. Pour hot into hot jars, leaving 1/4" headspace. Adjust caps. Process 10 minutes in a boiling water bath. 10118 PHYLLO PASTRY --------- 0.00--------- 10118 Phyllo dough sheets (14x18") 8.00 Beat together the sugar and eggs. Add vegetable oil, crushed pineapple, drained and vanilla extract. Beat well. Add flour, ground cinnamon, salt and baking soda, all sifted together. Add grated carrots and chopped nuts. Bake in loaf pans @ 325 degrees for 60 minutes or until wooden pick inserted in center comes out clean. 25ts 10118 Poppy or sesame seeds, or a 1.00ts From Richard Olney's "Simple Cooking. " Combine carrots, butter, lemon juice, salt to taste and sugar in large saucepan. Add just enough water to cover. Bring to boil and simmer, covered, about 1/2 hour. Then, over high heat, cook until liquid evaporates, stirring constantly with wooden spoon. Let cool 10 minutes. Whisk together cream, eggs and salt and pepper to taste in separate bowl. Stir mixture into carrots. Pour into buttered baking dish and bake until surface is browned, about 35 minutes. Makes 4-6 servings. 10119 Dry breadcrumbs 1.50c 10119 Grated Parmesan cheese 1.00c 10119 (1 stick) butter, room 0.50c 10119 temperature 0.00 Wash, peel, and slice carots. In a medium saucepan, bring 2 cups of water to a boil; add carrots. Simmer over low heat, covered, for 15 minutes, or until tender. Drain; set aside. In the same saucepan, over high heat, bring chicken broth and onion to a boil. Add cauliflower, reduce heat to low, and simmer, covered, for 10 minutes until tender. Drain through strainer over small saucepan to reserve broth. In a measuring cup, combine 1/4 cup of the milk, flour, salt, and pepper until smooth. Stir milk mixture into the reserved broth. Over medium heat, bring to a boil; cook, stirring, until sauce is thickened. Remove from heat. Place cauliflower mixture, 1/2 cup sauce, and the half-and-half in a blender container. Cover and blend until smooth, stopping to scrape container often. Pour cauliflower soup into small saucepan and keep warm over very low heat. (OR pour into a container and refrigerate until ready to serve. ) Place the rest of the sauce in the blender. Add the remaining 1 1/2 cups of milk and the carrots. Cover and blend until smooth, stopping to scrape container often. Pour carrot soup into medium saucepan and heat through. (OR put into a container and refrigerate. ) (Reheat cold soups when ready to serve. ) To serve, ladle carrot soup into warm soup bowls. Drizzle 2 to 3 tablespoons of cauliflower soup on top of each. Cornstarch 1.00tb 10120 Water, Divided Rind and juice of 2 oranges Salt and pepper Grate the rind from the oranges. Squeeze 1/4 cup fresh orange juice. Clean the carrots and trim the stems. If the carrots are small, cook whole; if they are larger, cut into any shape so they will cook in about 10 minutes. Peel the turnips and cut into 1/2 inch pieces. In a saucepan, cook the vegetables in the orange juice on slow heat until tender. Add the chicken stock and let the vegetables steep on a slow flame for another 10 to 15 minutes. Remove to a blender and puree until smooth; correct the seasonings. Make a compound butter by combining the orange rind, honey, mustard and herbs with softened butter. Halve the plums and then slice each half into thin slices that can be fanned out. Ladle the soup into bowls; garnish with a piece of the compound butter and the plums. skillet and cook about 30 minutes over medium-low heat until tender. Turn chicken pieces over. Add 1 cup cream, turn heat up to medium, and cook uncovered to let cream cook CAKE: Preheat oven to 350F. Grease & flour 9" pan. Beat eggs with sugar till frothy. Gradually beat in oil. Combine dry ingredients, add to 1 st mixture in large bowl & beat together till mixed (batter will be thick). Add carrots, zucchini & coconut. Beat. Pour into pan. Bake at 350F for 30 min. Frost when cool. ICING: Beat cream cheese (room temp) & butter together till creamy. Beat in icing sugar, vanilla & orange rind till creamy. Spread. FOR CAKE: Preheat oven to 350F. Grease and flour a 12-cup Bundt pan. Sift the first four ingredients into a medium bowl. Whisk the oil, sugar, brown sugar and eggs in a large bowl until well blended. Mix in the dry ingredients. Add the carrots, pineapple, banana and pecans; blend well. Pour into the prepared pan. Bake until a cake tester inserted near the center comes out clean, or about 1 hour. Let the cake stand in the pan for 10 minutes before turning out onto a rack to cool. FOR FROSTING: Beat the cream cheese, powdered sugar, butter and 1/4 teaspoon cinnamon in a medium bowl until smooth. Spread frosting over the cake. Sprinkle with additional cinnamon Can be prepared 1 day ahead. Cover wiyth a cake dome and refrigerate. refrigerated. Can also be frozen as long as 3 months. Serve hot or chilled. Makes 6 1/2 Cups Preheat the oven to 325 degrees F. (165 degrees C. Grease a 9 X 5-inch loaf pan and set it aside. In a large bowl, stir together the whole wheat flour, the unbleached flour, soda, baking powder, salt, nutmeg, and cinnamon. In a medium bowl combine the eggs, honey, yogurt and oil. Add to the dry mixture and stir until well blended. Stir in the carrots and raisins. Bake in the preheated oven for 45 to 50 minutes or until a wooden pick inserted in the center comes out clean. Cool in the pan for 10 minutes and then turn out onto a cooling rack to finished cooling. Each slice contains: Tot Sat. Prot. Carb. Fat Fat Chol Sodium 173 5 G 32 G 2 G 4 G 1 G 36 Mg 236 Mg oblong loaf. Sprinkle 2 baking sheets with cornmeal and place a loaf on each. Set aside to rise until doubled in size, about 1 hour. Line the oven with wet baking tiles, stones or trays of terra-cotta chips and preheat to 425F. Using a razor, make 6 slashes diagonally across the top of each loaf. Bake 350 oven. Lightly grease 3-8 1/2 x 4 1/2 x 2 1/2" or 2-9x5x3" loaf pans. Beat together sugar, eggs, oil, and vanilla. In a separate bowl, sift together the flour, baking powder, salt, and spices. Stir the dry mix into the wet mix until just blended in, then fold in the carrots, zucchini, nuts, and rind all at once. Pour into prepared pans, and bake for about 50 minutes (60 minutes for larger loaves), or until a toothpick or cake tester inserted in the center comes out clean. Remove pans to wire racks, cool 15 minutes, then remove from the pan. Place on their sides and cool completely before serving. and Peas. ") Keep the finished pieces in a bowl covered with water and the juice of one lemon. Bring a large pot of water to a boil, add the fava beans, and cook for about a minute. Scoop them out and put them in a bowl of cold water, reserving the cooking water. Slip each bean out of its skin and set aside. Cut the top 3 inches off the asparagus. (Save the stalks for soup. Place carrots in a small saucepan with the vinegar. Bring vinegar to a boil; cover pan and reduce heat. Cook at a simmer for about 8-10 min or until carrots are tender and liquid is absorbed. Serve at room temperature or chilled. Serve with a dressing such as mayonnaise or garnish with salted black sesame seeds. 6.00c 9228 Salt 1.00ts SCRAPE THE CARROTS and slice them into pieces 2- to 3-inches long. Cut each piece lengthwise into quarters or, if the carrots are very large, into sixths or eighths. All the pieces should be about the same size. Tear or chop the herbs. Warm the oil with the cumin seeds and green herbs for a few moments to bring out their fragrances; then add the carrots and toss them in the oil. Add a few pinches of salt, the water, and the vinegar; bring to a boil. Lower the heat, and simmer until tender, about 40 minutes. By this time, the liquid should have reduced to almost nothing, leaving the carrots nicely glazed. If the pan becomes dry before the carrots are done, add more water in 1/4- or 1/2-cup increments until they are sufficiently tender. When done, season with pepper and serve with a garnish of fresh herbs. Finely minced garlic 1.00ts 9229 Dry split peas 1.50c Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with cornbread and green salad. Wine: Amber Beer, such as Anchor Steam Make a day ahead, refrigerate, and skim fat. Makes 10 to 12 servings. Rub the pork all over with the minced garlic. Place it in a heavy stockpot, and add the tomato juice, the tomatoes and their liquid, the bay leaf, and 1/4 cup of the vinegar. Bring to a boil over mediun-high heat. Reduce the heat to medium-low and break up the tomatoes with a wooden spoon. Cover and cook, turning the meat occasionally, until it is very tender and beginning to fall apart, about 3 hours. Add the remaining 1/4 cup vinegar and all the other ingredients to the pork, stirring them into the juices. Cook, uncovered, over medium-low heat until the pork shreds easily and has absorbed most of the liquid, another 3 hours. Stir and turn the pork every hour so it cooks evenly in the juices and doesn't stick to the bottom of the pan. Remove and discard the bone when the meat easily falls off it. Stir frequently during the last 30 minutes to break up any large pieces and to prevent sticking. Serve the pork immediately, or refrigerate it overnight, remove any excess fat, reheat, and serve. Scoop over fresh hanburger buns or thick slabs of bread. 9230 Brussels sprouts 1.00lb 9230 Green beans, sliced Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Often, posole (corn kernels that have been soaked in lye and dried) may be hard to find, but golden hominy can be substituted. Sidedish: Serve with cornbread and green salad. Wine: Beer Makes 6 servings. cilantro leaves, for garnish (optional) 1. Melt the lard in a large heavy skillet over medium heat. When it is hot but not smoking, add the onions and cook, stirring frequently, until the are translucent and softened, about 10 minutes. Stir in the pork, and then the chile puree. Add the herbs, salt, and hominy. Then add the hot water and stir. Bring the mixture to a boil, increasing the heat to medium-high if necessary. Then reduce the heat to low and simmer the posole, partially covered, until the pork is tender but not dry and the liquid has been reduced by about half, about 3 hours. Check the posole every 20 minutes or so, and stir it to be sure it isn't sticking to the pan. Season to taste, and serve immediately with the cilantro leaves sprinkled on top. NOTE: Cooking Pork The pork industry assures us that pork is perfectly safe when cooked to 145 to 150 defrees Fahrenheit, as opposed to the old rule of 160 to 180. (Any bacteria are killed when the meat reaches 145 to 150 degrees Fahrenheit). I follow their directions and urge you to do so as well, because cooking it to that temperature results in moist, tender, flavorful meat, whereas further cooking can often render it dry and tasteless. g more water as need * Jalapeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients in glass or plastic bowl. Cover and refrigerate up to 7 days. Makes about 2 cups of sauce. them during the last 2 minutes or so. ) Cook gently until all the vegetables are tender and the liquid is reduced to a syrup. Taste for salt. Stir in the additional butter and the herbs and season with pepper. Blend cashews and water to form a thick cream. Slowly add to the oil in a fine stream. The cream will get very thick. If necessary, add additional oil until desired density is reached. Blend in maple syrup, vanilla nd salt. Chill and serve. Yields 2. 5 cups. chocolate pudding with nuts. Whip cream with 2 tbsp sugar and 1 tsp vanilla. To assemble: Place cake layer on serving dish, cover top with cherry custard, place cake layer over this and spread with pineapple custard, place layer over t Coarsely chop the nuts in a blender or food processor. With the motor running, gradually add the water, 2 tablespoons maple syrup, and vanilla. Taste and add additional maple syrup, if desired. Continue processing until the mixture achieves a consistency similar to whipped cream. Add a bit more water if needed. Makes about 3/4 cup Pre-heat the oven to gas mark 4 or 350F (180C). Heat the oil & fry the onion & garlic till soft. Grind the cashew nuts, then mix with the breadcrumbs. Mix in the mashed parsnips & herbs. Add the onion, being sure to scrape all the juices into the mixture. Dissolve the yeast in the water & mix into the vegetable & nut mixture. Season well. Melt the butter in a skillet & saute the chopped mushrooms until soft. Grease a 2 pound loaf tin then press in half the nut mixture, cover with a layer of mushrooms & top with the rest of the nut mixture. Press in well. Cover with foil & bake for 1 hour. When cooked, remove the pan & let stand for 10 minutes before turning onto a plate. Serve hot or cold. Slice to serve. Serve with vegetables or a crisp green salad. nutes, or until the vegetables are completely cooked. Stir in coriander & serve with plain cooked rice. 9x5" pound cake Toasted whole almonds (optional) Chill pound cake for 1 hour. Trim edges and uneven pieces so cake is level on all sides and top. Slice cake horizontally into 1/2" slices and place on serving platter. Force cheese through a sieve into a bowl and beat until smooth. Chop chocolate into fine bits in a blender. Mix chocolate bits with liqueur and jam. Spread a portion of cheese on the bottom layer; then spread that with a portion of jam mixture. Repeat until all layers are used, leaving top plain. Press down gently. Use a spatula to even all sides. Cover with plastic wrap and refrigerate 24 hours. Before serving, frost with chocolate frosting or whipped cream and garnish with almonds. in diameter. Place each ball on a lightly greased or parchment-lined baking sheet. Mash the balls into flat circles with the well-floured palm of your hand or the floured side of a glass. Bake for 35 to 40 minutes, turning once after about 20 minutes, when the bottoms have browned. Yield: 30- Rinse the chicken and pat dry. In a bowl, mix the flour and 2 teaspoons of salt. Coat the pieces with the flour mixture. In a skillet, heat the oil. Brown the chicken all sides. Remove the browned chicken and place in a 3 quart casserole. Discard the drippings. In a bowl, combine the remaining ingredients, mixing well. Spoon sauce over the chicken, making sure that all pieces are covered. Cover casserole. Bake in a preheated, 350 degree F oven for about 1-1/4 hours, or until chicken is fork-tender. If desired, serve the chicken with the sauce over hot rice. Makes 4 to 6 servings with about 3 cups of sauce. Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991 2528 Asafetida 0.50ts 2529 Olive oil 1.50tb Debone chicken. Place chicken in casserole dish. Mix soups and milk. Pour over chicken. Mix dressing, butter, and broth. Pour over top. Brown in oven at 350F for 30 minutes. From: Lillian Chavis, North, S. 0.50c 2529 Eggs beaten 4.00ea 2529 Crumbled feta cheese 4.00oz SOAK THE COD in the refrigerator 24 hours in several changes of cold water. Drain, rinse, and drain well again. Place the cod in a large heavy saucepan, pour in the boiling water, set over moderate heat, cover and simmer 10-to-12 minutes--just until the cod flakes at the touch of a fork. Drain and rinse well, then flake the cod, removing any bits of skin or bone. Preheat the oven to 350F. In a large heavy skillet set over moderate heat, warm the butter and 1 tablespoon of the oil 1 minute. Add the onion, separating the slices into rings, and stir-fry 8-to-10 minutes until limp and golden; do not brown. Remove the onion from the skillet and set aside. Add the remaining oil to the skillet, dump in the potatoes and stir-fry about 5 minutes until golden. Layer half the potatoes in a well-buttered 2-quart casserole or au gratin pan and sprinkle with a little of the minced parsley and pepper. Add 1/3 of the onion, 1/2 of the cod and another scattering of the parsley and pepper. Repeat the layering, ending with onion rings on top. Sprinkle with the remaining pepper and all but 1 tablespoon of the parsley. Bake the casserole, uncovered, for 35-to-40 minutes or until touched with brown. Garnish with wedges of hard-cooked egg and the olives, placed artfully on top of the casserole, plus a final light scattering of minced parsley. 2530 Green pepper, chopped 2.00tb 2530 Radishes, sliced Dissolve soda in buttermilk; stir well. Combine cornmeal, baking powder, and sugar. Add eggs and buttermilk mixture, mixing well. Heat a well greased cast-iron skillte in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 degrees for 30 minutes or until lightly browned. Cassie was a cook serving the residents of Tolville, Arkansas from the late 1920s through the 1940s. Her Egg Cornbread was a favorite. 2531 Pizza sauce Servings: makes 4 - 1/2 pint jars Notes: A perfect garnish for poultry and game. A gourmet replacement in all desserts, sauces, or glazes calling for currant jelly. DIRECTIONS: Place fruit juice, cassis, lemon juice, and sugar in heavy saucepan over high heat. Bring to a boil, stirring constantly. Add liquid pectin and, stirring constantly, cook until mixture comes to a full, rolling boil. Boil for 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018456 0000018457 0000018457 0000018457 0000018457 0000018457 0000018457 0000018457 0000018458 0000018458 0000018458 PLACE THE BEANS IN COLD WATER and soak overnight. The next day, place a heavy pot on the stove over medium heat and cook the duck pieces on both sides to render some of the fat. This takes about 15 minutes total. Remove the duck and set aside. Increase heat to high and add the pork. Brown well, remove from the pot and set aside. Brown the lamb. Remove and set aside. Preheat oven to 300F. Pour off and discard most of the fat, leaving just about 3 tablespoons in the pot. Lower heat to medium and add the onions. Cook, stirring, until onions soften, about 7 minutes. Add drained beans, bacon, garlic and herbs and replace the duck, pork and lamb. Add 4 cups water, cover and place in the oven for 2 hours. Add the sausages and salt as desired. Replace in the oven another hour. Remove herbs in cheesecloth. When it's time to serve dinner, place the casserole on the table. 0000018463 0000018463 0000018463 0000018463 0000018463 0000018464 In large bowl combine rinsed beans and 1 cup water; cover and let stand overnight. In 9-inch nonstick skillet combine 1/2 teaspoon each oil and margarine and heat until bubbly; add chicken and saute until browned on all sides. Transfer to shallow 2-quart casserole and set aside. Preheat oven to 350F. Press cloves into carrot slices (for easier removal later). In same skillet combine remaining oil abd margarine and heat over medium-high heat until bubbly; add carrots, onion, 2 tablespoons parsley and the garlic, broth mix, marjoram, sage and pepper. Cook, stirring occasionally, until onion slices are translucent. Cover skillet and cook for 5 minutes longer. Transfer vegetables to the casserole containing the chicken; add beans with soaking liquid, tomatoes with reserved liquid, bay leaf and remaining 1 cup water and stir to combine. Cover casserole tightly and bake for 1 hour. Using sharp knife, cut slashes in sausage at 1/2-inch intervals; top mixture in casserole with sausage and bake, uncovered, until sausage is heated through, about 20 minutes. Remove and discard the cloves and bay leaf. Serve sprinkled with the remaining 2 tablespoons parsley. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. 018469 0000018469 0000018469 0000018469 0000018469 0000018469 0000018470 0000018470 0000018470 0000018470 0000018470 0000018470 0000018470 0000018470 * Defrosted if frozen and cut into pieces ** Cut into single ribs *** Soaked overnight in chicken soup stock or fresh water **** Peeled and stuck with 2 cloves ***** Skin removed, or salt pork, rinsed Brown the poultry pieces in the oven along with the pork spareribs at 350 degrees until barely browned, about 1/2 hour. Drain the beans and place in a large kettle with a metal lid that can be placed in the oven, or use a very large casserole. Cover the beans with chicken stock or water and add the yellow onions, stuck with cloves, the carrots, and the 3 cloves of garlic. Tie the lamb breast and smoked pork jowl or salt pork into a small bundle (simply use string and tie it up!). Place the bundle in the pot with the beans and vegetables. Cook gently, covered for about 1 hour, or until the beans are about half-cook. In the meantime, in a frying pan, melt a little butter. Add a little peanut oil and saute the finely chopped onions adn the 1 teaspoon garlic for about 4 minutes. Add the tomato puree and a little salt and pepper to the pan. Set aside. When the beans are half-done, remove the lamb and smoke jowl and cut them into bite-size pieces. Add to the frying pan mixture. Mix and cook for a few minutes. To the pot of beans and vegetables add the cut-up cooked poultry and spareribs, and the cut-up polish sausage. Simmer for another 30 minutes. Now we are ready! Remove everything from the big pot if you are going to bake in it, or get a large casserole. Place a layer of the beans and vegetables in the bottom of the casserole, add a layer of the tomato sauce, and top with another layer of beans. Continue this until all ingredients are in the casserole. Cover the top with a piece of buttered wax paper, and place the lid on the casserole. Bake in a 350 degree oven for about 1 1/2 hours, adding a little stock or water if needed to prevent it from drying out. Serve on large plates with a green salad on the side. From The Bad For You Cookbook by Chris Maynard and Bill Scheller Original recipe from Jeff Smith, The Frugal Gourmet ke square named after one of its towns. The Squamish bar, peanutty and crisp with cereal, may be pretend to be a cookie, but, just like its cousin, the Nanaimo bar, it's really candy and should therefore be cut into very small squares and served as special treats. " Anne's note:I do not know whether there really is a "Squamish bar" or if Canadian Living made this up. In large saucepan over low heat, beat peanut butter, sugar and corn syrup until blended and sugar Cut peppers in half lengthwise and core. Chop up hamburgers and mix in eggs, chili powder, cumin and Tobasco. Stuff peppers and place in baking dish. Top with salsa and cover. Bake at 350 deg F. for 45 minutes. Ellen Garvey, Bridgewater, New Jersey double boiler, over hot water, melt choclate and butter, let cool. spread evenly over filling, chill for 20 minutes. Cut into squares. (Can be refrigerated for up to 1 week or frozen up to 1 month. Let soften slightly before serving. ) MAKES: Remove the large outside leaves of the cabbage. Cut them in half lengthwise, then cut across the grain into 2-inch lengths. Cut all the inside leaves into 2-inch lengths at the same time. Place the cabbage in a very large pot. Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing. Pour the oil from the anchovies over the cabbage and turnip. Slice the anchovies across the grain. Crush the garlic. Cut the scallions into 2-inch lengths, then slice thin lengthwise. Add these ingredients to the pot. Season with salt, pepper flakes and cayenne pepper, and mix thoroughly. Cover the pot and let the mixture stand at room temperature for 2 days. Casual kimchi will keep at least 10 days. Refrigerate in a jar. From: The Korean Cookbook, By Judy Hyun. bsorbent paper. In a large pot, fry bacon until crisp. Add onion and cook until tender. Add potatoes, tomatoes, and 2 cups water. Cover; simmer until potatoes are tender. Add corn and seasonings. Cook slowly and adjust seasonings, if necessary. Add yhe catfish 5 to 10 minutes before serving and simmer. Serves four. sage. Bring to boil, reduce heat and simmer for 20 minutes, or until the vegetables are tender. Add the squash, coriander, honey and cumin. Process in blender, a part at a time, until smoo Melt the margarine and chocolate chips in a saucepan over the lowest heat setting. Remove from heat when melted. Add the egg and powdered sugar. Mix well. Add marshmallows. Stir until coated. Turn out onto wax paper and form a roll. When hardened, slices into 30 pieces approx. 1/2 inch in size. Freezes well. Enjoy! - Jeff Duke 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). 0.50ts c 18470 Cinnamon 0.50ts d 18470 Nutmeg 0.50ts 1) Put the cheese into a medium sized mixing bowl. Mash well with the fingers until it becomes a smooth, lumpless paste. Add the flour and mix well with the fingers. Add the beaten egg and mix well. The dough will be rather sticky. 2) Divide the dough into two equal parts, then form two round, flat, 1/2 inch thick loaves. Lay each on three bay leaves set on a greased baking sheet, and bake in a preheated 400 degree oven for 1 to 1-1/2 hours, or until cooked through. 3) Remove the loaves from the oven, spread the tops with the honey, and let cool. Remove the bay leaves before serving. NOTE: If feta cheese is unavailable, use 1 cup cottage cheese and add 1/4 cup extra flour (but the taste is inferior). owder 3.00ts k 18471 Butternut squash 6.00lb a 18471 Stock (your choice) 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in. Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. Cornbread stuffing mix(8oz) 1.00pk f 18472 Cream/mushroom soup(10.5oz) 1.00cn g 18472 Water 0.75c h 18473 1) Place the flour, lard, mashed cheese, ground cumin and anise, and yeast in a large mixing bowl. Blend well. Add the grape juice and mix the dough well for 2-3 minutes until all the grape juice is absorbed and evenly distributed. The dough will be damp and sticky, but no internal dry areas should appear by the end of the mixing. If they do, mix a few minutes more or add a little more grape juice and mix again. 2) Let the dough rest 5 minutes. Now sprinkle 1 or 2 tbsp. flour over the dough and knead, either in the bowl or on a lightly floured surface for 5-10 minutes, until the dough is smooth and elastic and only slightly sticky. Add more flour if needed. Let the dough rest 2 minutes. 3) The dough should now be very smooth and easy to handle. Knead 30 seconds more, return the dough to the bowl, cover the bowl with a dish towel or large plate, and let rise at room temperature for at least 3 hours. 4) Sprinkle top with flour, punch down, and form the dough into 4 rectangular loaves (4 in. by 2 in. by 2-1/2 in. Place two bay leaves on the bottom of each loaf, and lay them, leaf side down, on a greased cookie sheet. Cover with a towel and let rise for 1 hour, until well risen. 5) Bake in a preheated 400 degree oven for 35 minutes, until the loaves are brown on top and make a hollow sound when tapped on the bottom. Serve when cool. NOTE: To make these breads without leavening, omit the yeast, knead the dough thoroughly, then bake at 350 degrees for about 2 hours. They will be chewy and moist, and very foreign to our taste. The Romans thought unleaven bread was manlier and much better for the digestion. 0019836 0000019836 0000019836 0000019836 0000019836 0000019836 0000019837 0000019837 0000019837 0000019837 0000019837 0000019837 0000019837 0000019837 0000019838 0000019838 0000019838 0000019838 0000019838 0000019838 0000019838 NOTE: This aromatic dish calls for curry leaves, or "limbado". If you can't find curry leaves, omit them from the recipe. PREP TIME: 15 minutes COOKING TIME: 15 minutes 1. In a large saucepan, heat oil and fry mustard seeds, cumin seeds, green chili and curry leaves until mustard seeds pop. Add garlic, salt, coriander, cumin, tumeric, chili powder, tomatoes, tomato paste and honey. Cook 5 minute, stirring occasionally. Add cauliflower, potatoes, peas and water. Stir well, cover and cook over medium heat 10 minute or until potatoes are done. Add lemon juice and cilantro, mix and serve. Per serving: 179 calories; 4. fat; 0 mg. cholesterol; 14. fiber. 0000019840 0000019840 0000019840 0000019840 0000019840 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 0000019841 Separate the cauliflower into small florets. Rinse well in cold water and drain. In a large pot of boiling salted water, cook the florets until al dente, about 5 minutes. Drain and place them on a towel to drain. Pour the olive oil over the cauliflower and toss to coat well. Add all the remaining ingredients and toss to mix well. let the salad marinate for several hours at room temperature, stirring occasionally, before serving. 0000019842 0000019842 0000019842 Souffle de Chou-Fleur The fertile plains around Lac St. Jean produces excellent vegetables and supports thriving dairy farms. A strong cheddar cheese, made at St. Prime on the west side of the lake and aged up to 4 years, is one of the region's finest cheeses. Adele Coperman-Langevin of St. Fulhence combines cauliflower from her market garden in her souffle. Cook cauliflower in boiling, salted water until tender, drain well and mash. Melt butter in medium saucepan, blend in flour and cook, stirring over medium heat until bubbly; do not let mixture brown. Meanwhile, bring milk to a boil in another saucepan. Add hot milk to butter-flour mixture and cook, stirring over medium heat until sauce thickens and is smooth. Season to taste with salt, pepper and nutmeg. Remove from heat. Lightly beat egg yolks and stir into sauce. Then stir in cheese and cauliflower until smooth. In a large bowl, beat egg whites until stiff but not dry. Fold cauliflower mixture gently but thoroughly into beaten egg whites. Pour into a buttered 2 quart (2 L) souffle dish. Bake in preheated 350F oven for 30 to 40 minutes, or till puffed, firm and lightly browned. Serve at once. SERVES: 4-6 p Page http://www. cyberspc. ca/~netdir/recipe 9446 very fine 0.00 9446 Wax pepper juice 0.50ts * cut in 1/2 inch cubes. ** make into a thin paste. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ +++++ Combine soy and sherry for marinade. Marinate steak pieces for 1 hour. Massage meat in marinade to aid tenderizing; drain, reserving marinade. Wash and soak mushrooms for 1 hour; drain, reserving soaking liquid, thinly slice. Wash, peel and roll-cut carrots. (Roll-cut means slicing on a slight bias in 1" lengths but turning the carrot a quarter tur (90 degrees) between slices. Wash cauliflower, trim off thick part of stems, and either break or cut florets into pieces about the size of the carrot pieces. Parboil carrots in boiling stock for about 3 minutes or until just beginnin to soften. Reserve carrots and stock. Stir-frying: Heat peanut oil in hot wok. When oil just begins to smoke, add drained steak cubes; stir-fry briskly for 1 minute until meat begins to lose pinkness. Don't overcook meat or it will be tough. Remove to holding plate. Swirl remaining oil into wok. Add ginger, garlic and peppercorns; stir-fry 15 seconds. Add cauliflower and mushrooms; stir-fry 1 minute. Add specified amounts of liquids generated during preparation: reserved carrot stock, marinade, and mushroom soaking liquid; bring to boil. Cover wok; reduce heat to medium, and simmer 3 minutes. Remove lid; turn heat to high. When sauce boils again, add carrots and beef. Mix together. Splash vinegar down sides of wok. Push ingredients out of sauce, thicken with thin cornstarch paste. Sauce should be a light gravy. Add seasame oil. Toss in green onion. Serve. 0.00 000010 9447 Butter or margarine 0.00 000011 9448 Envelope unflavored gelatin 1.00 000001 9448 Water 0.25c REMOVE THE STEM AND LEAVES from the cauliflower. Steam the cauliflower whole until it is barely tender. Drain and keep warm. Whip the cream and set aside briefly. In a mixing bowl combine the mayonnaise, salt, mustard and lemon juice. Whip until blended; fold in the whipped cream. Pour sauce over cauliflower or serve it separately. Sprinkle with paprika. conut milk, thick just prior to serving. Compliments of: Kathleen's Recipe Swap Page http://www. cyberspc. ca/~netdir/recipe Heat oil in large skillet, add the vegetables & saute for 7 minutes. Add tamari, salt & garlic powder. Cook for another 3 minutes. Preheat oven to 400F. In an 8 X 12 inch casserole dish, place alternating layers of gravy & saute mixture, finishing with a layer of gravy. Sprinkle with nutritional yeast & paprika. Bake for 30 minutes. 4.00oz 000009 9448 (lumpfish or white fish) 0. Servings: 4 Arrange cauliflower in ungreased rectangular baking dish, sprinkle with ham. Combine cheese whiz and milk until smooth, pour over ham. Mix remaining ingredients until crumbly, sprinkle over cheese mixture. Bake at 400 degrees F until topping is golden brown, 20-25 minutes. Put potatoes in oven, pricked, with casserole. If recipe is doubled, use 1 can condensed cheddar cheese soup instead of Cheese Whiz. This should micro-cook on high, covered for 5-6 minutes, uncovered for 3 4 minutes. Micro-cook potatoes before casserole. Serve with fresh fruit. 9231 or pumpkin cut in 2 inch 0.00 9231 cubes or about 2 c cooked 0.00 9231 canned or frozen squash 0.00 Cavatelli are small, ear-shaped pasta. This dish is more of an American invention than a classic Italian dish, but it's delicious just the same. ADD THE LEMON JUICE to the mushrooms and mix well. Melt the butter in a skillet; add the garlic and Marsala. Cook for 3 minutes, then add the mushrooms. Cook for 5 minutes more. Add the whipping cream and bring the mixture to a boil. Add some salt, then pepper liberally. Remove from the heat. Cook the cavatelli al dente. Drain the pasta and return it to the pan in which it was cooked. Add the broccoli and the mushroom mixture to the pasta. Put the pasta mixture onto individual serving plates and top each with grated Parmesan. e 0.50ts 9231 Ground cinnamon 0.25ts 9231 Pinch of ground cloves 0.00 Boil a half bag of medium noodles. Brown one pound hamburger and one pound sausage. Drain noodles and in a bowl mix hamburger, sausage and mix in one jar pizza sauce and half a jar spagetti sauce. Grease a baking dish with butter; (only a thin coat). Spoon in meat mixture. Top with peperonni, mozzeralla cheese, and sharp sheddar cheese. On top of that sparkle lightly with garlic powder. Put in oven on 350 degree's and bake until cheese melts. It taste like a pizza lasagne. Let me know how you like it. I have plenty of other recipes to share with everyone. red 0.00 9231 consistency optional 0.00 9231 Whipped cream for garnish 0.00 9231 optional 0.00 Garnish: diced meat (optional) Accompaniments: sippets Clean the leeks thoroughly, chop them roughly, and set a little of the green aside for garnish. Melt the butter and cook the vegatibles under cover without browning them. Add the stock, bring to the boil, and simmer for 1 hour, skimming if necessary. Rub the soup through a sieve or blend in a liquidiser. Reheat the soup, stir in the parsley, green of leeks, and diced meat (if used). Season with salt and pepper. Stir in the cream, correct seasoning, and serve with sippets. British Cookery (BTA, BFPC) 9232 Water 1.50c 9232 Dry sherry 2.00tb 9232 Water 0.50c 9232 Lean bacon Cut tomatoes, onions, cabbage, cauliflower, and peppers into small pieces. Allow to stand in a brine, made by using 1/4 cup salt to each quart water, overnight. Heat to boiling. Boil 15 minutes. Drain 1 hour. Combine mustard, sugar, and turmeric. Add to vinegar, which has been heated to boiling. Simmer, stirring constantly, until slightly thickened. Pour over vegetables. Stir until thoroughly blended. Heat to boiling. 85 IF THE CURRANTS ARE HARD, cover them with warm water and set them aside to soften while you cut the celery and apples. When they're soft, after 10 minutes or so, drain them and squeeze out the water. Separate the stalks of celery and peel the tougher outer stalks. Slice the celery into thin pieces, straight across or at an angle. Cut the apples into quarters or sixths if they're large and thinly slice them crosswise. Finely chop the celery leaves and the parsley and crack the nuts. Combine the celery, apples, currants, celery leaves, parsley and walnuts in a bowl. Toss them with just enough walnut oil to coat everything lightly. Add the lemon juice or vinegar to taste, salt lightly, season with pepper and toss again. 8543 Soda 0.75ts 8543 Brown sugar 0.75c Arrange chicken breast halves in a small baking dish. Dot with butter. In a saucepan, heat preserves, lemon juice and lemon-pepper marinade, just until melted and thoroughly blended. Pour over chicken breasts and bake, uncovered, in a preheated 350 degree oven for 35 minutes. Menu suggestions: Combination of white and wild rice prepared as a pilaf-type dish. 8543 Peanuts 0.50c PREHEAT YOUR OVEN TO 275F. In a small saucepan, combine the oil, Mrs. Dash and soy sauce and heat just until hot. Combine the cereals and nuts in a large bowl. Pour the hot oil over the mixture, turning with a wooden spoon or spatula to cover evenly. Divide the mixture between 2 large deep roasting pans and bake for 1 hour, stirring 3 or 4 times during baking. Remove the pans from the oven, let cool and store in air-tight containers. It will last several weeks. Makes 20 Cups Combine cereal, sugar, salt, nutmeg, and milk. cook over hot water until mixture begins to thicken. Pour into well-buttered baking dish. Bake in moderate oven (350 F) 2 hours. Add raisins. Bake 30 minutes. Chill. Serve with cream. 6 servings. 8544 Powdered sugar for dredging 0.33c 8544 Kahlua 0.12c This splendid loaf makes wonderful eating straight from the oven and spread with butter and honey. We love French toast made with it. If any of this bread manages to last long enough to become stale, it makes excellent bread crumbs. 2 large loaves 1. Bring milk, 6 tablespoons of the butter, and the sugar to a boil together in a medium-size saucepan. Remove from heat, pour into a large mixing bowl, and let cool to lukewarm (1050 to 1150F. ) 2. Stir yeast into the milk mixture and let stand for 10 minutes. Beat 3 of the eggs well in a small bowl, and stir them and the salt into the milk and yeast mixture. Stir in 5 cups of the flour, 1 cup at a time, until you achieve a sticky dough. Flour a work surface lightly and turn the dough out onto it. Wash and dry the bowl. Sprinkle additional flour over the dough and begin kneading, adding more flour as necessary, until you have a smooth elastic dough. Smear the reserved 2 tablespoons butter around the inside of the bowl and add the ball of dough into the bowl, turning to coat it lightly with butter. Cover bowl with a towel and set aside to let dough rise until tripled in bulk, 1 1/2 to 2 hours. Turn dough out onto a lightly floured work surface and cut into halves. Cut each half into 3 pieces. Roll the pieces out into long "snakes" about 18 inches long. Braid three of the snakes together into a loaf and tuck the ends under. Repeat with remaining snakes. Sprinkle a large baking sheet with the cornmeal, and transfer the loaves to the sheet. Leave room between the loaves for them to rise. Cover loaves with the towel and let rise until nearly doubled, about 1 hour. Preheat oven to 3500F. Beat the remaining egg and 1 tablespoon cold water together well in a small bowl. Brush this egg wash evenly over the loaves. Sprinkle immediately with poppy seeds to taste. Set baking sheet on the middle rack of the oven. Bake for 30 to 35 minutes, or until loaves are golden brown and sound hollow when their bottoms are thumped. Cool completely on racks before wrapping. Challah represents the ceremonial show bread that was placed on the table by the priest in the ancient Temple of Jerusalem. There were twelve such breads, each representing one of the Israelite tribes. Challah was always braided to invest it with special beauty. Each family traditionally places two Challahs on the table for the Sabbath meal, representing double portions of manna from heaven that fell on the sixth day so that the Israelites would not have to collect manna on the seventh day, the day of rest. l 18475 Candy thermometer 0.00 m 18475 Lots of volunteers to help 0.00 n 18476 2.00 - thin julienne slices a Beat the eggs together with cream, half and half, or milk. Beat in cinnamon and salt. Melt the butter in a large frying pan. Dip the challah slices, one at a time, into the egg mixture, making sure that each slice is well coated. The challah should absorb a little of the egg mixture but not enough to get soggy. Fry each battered challah slice for 2-3 minutes on each side until they are golden brown. Don't fry too fast or the inside will be wet and gooey. Serve with your favorite jam, maple syrup, honey, cinnamon, sugar, or plain. NOTE: Heavy cream really is the best liquid to use in this recipe. f 18476 Beef shank 1.00lb g 18476 Whole star anise 2.00 h 18476 Cinnamon stick 1.00 Thoroughly mix pectin and water in large saucepan. Bring to boil over high heat and boil 1 minute, stirring constantly. Reduce heat to medium and immediately add champagne and sugar. Keep mixture just below boiling and stir until sugar is dissolved, about 5 minutes. Remove from heat. Skim off foam with metal spoon if necessary. Pour quickly into hot sterilized half-pint jars. Seal at once with 1/8-inch hot paraffin or canning lids. Serve with poultry or meat. Makes about 6 half-pints Place mustard seeds in a glass jar. Warm vinegar gently in small saucepan, pour over mustard seeds, seal; stand in a cool, dark place. Allow to steep for 2 weeks. Blend mustard in a food processor until smooth, or pound using a mortar and pestle, sieve mustard. Pour into sterilised jars, seal; refrigerate until required. Makes about 1 1/2 cups. 00 p 18476 Sirloin steak 6.00oz ~Make a sugar syrup with sugar and water and boil until syrup spins a thin thread when dropped from the tip of a spoon 230-234F ~Stir in the lemon and orange rinds and salt ~Let stand 10 minutes ~Then stir in the previously chilled pint of champagne, juices of lemon and orange. ~Stir, chill, then freeze according to freezer directions, or if using hand freezer, 5 parts ice and 1 part salt, until mushy. ~Stir and add the second pint of chilled champagne, stirring constantly. ~Pack and allow to stand in 6 parts ice and 1 part rock salt for 1 hour. ~Serve in chilled sherbet glasses. 3317 Cornstarch 2.00tb 3317 Granulated Sugar 1.00tb 3317 Salt 1.00 3317 Chicken Stock It is important to use an excellent quality chocolate when making truffles since it is the primary ingredient. Valhrona is my first choice and Callebaut is my second. BRING THE CREAM TO A BOIL and pour it over the cut chocolate. Allow to stand 1-to-2 minutes and stir smooth. Beat in the softened butter and cool to set. Beat with an electric mixer (using a paddle attachment if available) on medium speed until light. Beat in Cognac. Pipe out small truffles on parchment or waxed paper with a pastry bag fitted with a 1/2-inch plain tube. Refrigerate to set. Melt the chocolate. Sift the cocoa into a deep pan. Dip the truffles in the melted chocolate and then deposit them in the cocoa, shaking the pan to cover them. After the covering sets, shake the truffles in a strainer to remove the excess cocoa. 3318 Eggs; Lg, Beaten 2.00 Wash peas in cold running water. When water runs clear set aside to soak for 4 hours. Drain peas and put in sauce pan wit turmeric, salt, and green chilies. Add enough water to cover by 1 inch, and bring to a boil. Partly cover pan, reduce heat and simmer for 1 hour or until water has been absorbed and peas are tender but not mushy. Add more water if necessary Meanwhile, heat corn oil in a skillet. Add mustard seeds and cover pan. Saute for 2 minutes. Uncover pan, add onion and garlic, fry until golden. Stir in cayenne pepper and cook for 30 seconds. Add cooked spices to the peas. Stir cook for 2 minutes. Serve hot. 3319 Coarsley ground black pepper 1.00ts 3319 Minced fresh dill 8.00ts 3319 Boneless pork loin chops, 1- 4.00 Heat oil in heavy pot. Add cumin seeds. When they begin to darken, add the onion. Stir & fry for 7 minutes. Turn heat to low & add cinnamon, nutmeg, cloves & coriander. Mix well & add garlic & ginger. Stir & fry for 2 minutes. Add paste. Add chick peas, salt, cayenne & amchoor. Mix well, cover & cook for 10 minutes. You may have to add an extra 2 tablespoons or so of stock. Posted by Mark Satterly in Fidonet Intercook 0.25ts Chap Ch'ae Soak mushrooms in hot water for 20 minutes or until soft. Drain well and chop, discard stems. In medium bowl combine 2 tablespoons soy sauce,1 tsp sugar, garlic, 2 tsp sesame seeds, and chicken. Set aside Cook and drain noodles,and with a knife cut noodles into 3 inch length. In a fry pan or wok,heat 1 tab oil add:chicken and fry,stirring frequently until tender. Remove from heat and add chicken to noodles. Heat 1 tab oil again then add mushroom and cook until soft. Remove from pan and add to noodles. Repeat with remaining vegtables, cook each one separately. Add 2 tablespoons soy sauce 1 teaspoon sugar 5 teaspoons sesame oil 2 teaspoon sesame seeds to noodle mixture mix thoroughly. Serve warm or at room temperature with rice. Enjoy! DEB. en toothpick inserted in center comes out clean. Invert cake layers onto wire racks; peel off paper; cool. In medium size bowl, toss banana slices with lemon juice. Pour off excess juice; set bananas aside. Slice about 24 well Yield: 12 Chapatis Cooking Time: 2 Minutes Each Put the flour and salt into a bowl. Add the water and mix to a stiff dough; knead well until the dough feels firm and elastic. Then place in a greased plastic bag or in grease proof paper and leave in a warm place for 30 minutes. Turn onto a floured board, shape the dough into a long roll, and divide into 12 equal slices. Roll out paper thin. Heat the heavy frying pan and when very hot, cook the chapatis for not more than one minute on either side. Cool in a tea towel. Chapatis should always be cooked fresh for each meal. NOTE: To cook them, you can use an ungreased heavy frying pan, griddle, bakestone or solid plate. Left-over chapatis make an attractive crispbread when dried off in a cool oven. From How To Make Good Curries by Helen Lawson Copyright 1973 lapping fruit in each row as necessary. Chill until serving time, up to 2 hours. Cut into 2 x 1 1/2" pieces to serve. Mix flours, salt, and butter and add just enough water to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball, cover with a sheet of plastic and let it rest for at least 1 hour. If left to rest overnight in the refrigerator, the finished bread will be even lighter. When ready to bake, take a small piece of dough about the size of a golf ball, or a bit smaller. On a lightly floured board, roll the dough into a thin circle, about 5 inches in diameter. Repeat with all the dough. Heat a griddle or heavy-bottomed iron skillet until it is very hot (you will notice the smoke rising from it). Place the rolled out chapati on the griddle and let it cook for 2-3 minutes, depending on how thin you have rolled it. Using a pair of kitchen tongs, you can lift the chapati to see if the underside has turned a golden brown. Flip, and cook the other side about 1 minute. As they are cooked, store the chapatis on a towel in a warm covered container until ready to serve. Serve as soon as the last chapati is baked. NOTE: In India breads sometimes are baked in the fiery clay tandoor, where they develop brown spots and bubbles. To achieve a similar effect at home, you can use tongs to hold each chapati over a hot gas flame until it puffs like a little balloon. The chapati will collapse as it cools. The Bombay Palace Cookbook Stendhal per Ellen Cleary longer or until desired doneness. If necessary,r Roll the cubes of kangaroo meat in the ground coriander seed and black pepper, coating lightly. Skewer meat and put on an oiled tray until ready to cook. Grill the eggplants until skins are black and blistered. Cool slightly and skin them while still warm. Squeeze out the bitter juices. Mash the flesh with a large fork gradually adding the garlic, lemon juice, tahini, sea salt, parsley and yoghurt. Grill the kebabs under (or over) high heat, brushing with oil to keep moist being careful not to toughen the meat. Spoon the eggplant puree onto the plates. Remove skewers and pile the meat cubes onto the puree. Serve immediately. Recipe by Chris Manfield from the Paragon Cafe, Circular Quqay. From an article by Shelli-Anne Couch in the Sydney Morning Herald, 3/2/83. Courtesy, Mark Herron. Sprinkle one side of roast with 1 tsp. meat tenderizer. Pierce deeply with a fork and turn over. Repeat with other side of roast. Let stand 30 minutes. In a 2 qt. glass baking dish,combine vinegar,oil,lemon juice, onion,thyme and bay leaf. Add roast and turn to coat. Cover with plastic wrap and refrigerate at least six hours or overnight, turning roast and spooning marinade over it periodically. Light charcoal in outdoor grill. Discard marinade and scrape onion and herbs off meat to prevent them from burning when grilled. Sprinkle meat with pepper and place in same dish. Cover again and microwave on high 5 minutes. Turn roast over and microwave on high 5 minutes more. Immediately,grill over hot coals for 30 to 30 minutes for medium doneness. Slice meat diagonally,serving juices with meat. Makes 8 to 10 servings. k 18483 (warm in microwave to 0.00 l The aroma of charcoal broiling squid to perfection attracts customers to the street stalls of many of the cities and small towns in the southern region of Thailand. The flavor would be enhanced by any number of dipping sauces. ~------------------------------------------------------------------------- Cut open the squid and remove the entrails, leaving the tentacles intact. Remove the skin. Place on a rack and charcoal-broil for 2 minutes on each side. Brush with the combined fish sauce and soy sauce during broiling to add color and more flavor. Mix together the sauce ingredients and pour into a bowl. Cut the cooked squid into 1 inch pieces and serve with the dipping sauce. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. a 18484 Slices 0.00 b 18484 Diagonally cut celery 1.00c Mix and sift flour, baking powder, soda, salt and spices. Cream shortening until soft and smooth; gradually add sugar, creaming until fluffy, and beat in eggs. Add flour mixture alternately with combined molasses and milk, beating until smooth after each addition. Turn into greased sqare pan and bake in moderate oven (350) for 40 to 50 minutes. Yield: 1 (8 inch) square cake. f 18484 Beef round steak,cut into 1.00lb CHARLOTTE RUSSE IMPERIAL . : Custard plus fruit gelatin makes a : : velvety, extra-special dessert. : Cook egg yolks, salt and milk in double boiler until mixture coats medal spoon, stirring conastly. Dissolve gelatin in boiling water. Very slowly stir into milk mixture. Chill until slightly thickened. Beat egg whites until they form soft peaks. Gradually add sugar, beating until stiff peaks form. Whip the cream with vanilla. Fold pecans, egg whites and whipped cream into gelatin mixture. Line a 9x5x3-inch loaf pan or 2-qt. bowl or mold with ladyfingers. Then add gelatin mixture . Chill until firm. Unmold. Garnish with reaming whipped n 18485 Boneless chunk steak (about 10.00oz Heat oven to 425F. Spray 9" square pan with nonstick cooking spray. In a large bowl, combine flour, sugar, baking powder, salt, cornmeal, cheese and dill; mix well. In a small bowl combine egg whites, milk and yogurt; mix well. Add egg white mixture to dry ingredients. Stir just until dry ingredients are moistened. Batter will be lumpy. Pour into spray-coated pan. Bake for 14-17 min. or until top is light golden. Cut into squares and serve warm. Per serving: dietary exchanges: 1 1/2 starch, 1/2 fat Calories per serving: 140 minutes. Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side. a 10752 FRIENDSHIP POEM 0.00 a 10753 Whole wheat pastry flour, 2.00c a 10753 Or unbleached white flour 0 In a small bowl, combine soup, paprika, and pepper. Spray a 2 qt. baking dish with nonstick spray. Arrange potatoes in overlapping rows. Sprinkle with cheese. Spoon soup mixture over cheese. Cover with foil and bake at 400F for 45 minutes. Uncover, and continue to bake 10 minutes, or until potatoes are fork tender. Butter 4.00tb e 10753 Milk, apple juice or water Cheddar Bread Pudding Preheat oven to 350 degrees. Spread bread cubes evenly in an 8 inch square baking pan that has been sprayed with a nonstick cooking spray. In a blender container, combine remaining ingredients. Blend until smooth. Pour egg mixture evenly over bread cubes. Let stand for 5 minutes. Bake 30 minutes, until set. Let cool 10 minutes before serving. Each serving provides: 2 protein servings, 1 bread serving 1/2 milk serving and 256 calories, 18 g protein, 11 g fat, 24 g carbohydrate, 342 mg sodium, and 285 mg cholesterol. Makes 4 servings. Random House ISBN 0-679-86693-0 Shared by Carolyn Shaw 10-95 1.00tb e 10754 Cooked Ham; finely chopped 0.33c f 10754 Swiss Cheese; shredded 0.50c g 10754 Egg; li Combine first 6 ingredients. Form into 5 patties. Grill or broil to desired degree of doneness. Serve in sandwich buns;top with additional Heinz 57 Sauce,if desired. Makes 5 servings. ns in the oil until golden. Chop the drained string beans and add to the onions in the pan. Cook for a few minutes. Drain off the oil and add the onions and the beans to the pea soup. Taste and add salt and pepper as desired. From the Original: Lange wortes de pesoun: Take grene peyn, an washe hem clene an ca *seeded and finely chopped Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and 1/4 cup cheddar. Sprinkle mixture into pan, turning to coat. Refrigerate. Dice about half of ham; reserve remaining slices. Mix diced ham with remaining ingredients in blender or processor until smooth. Pour slightly more than half of filling into prepared pan. Top with reserved ham slices in even layer. Cover with remaining filling. Set pan on baking sheet. Bake 1 1/4 hours. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer cheesecake to rack. Remove sides of pan. Cool to room temperature before serving. ifteenth-century Cookery Books_ Translated and compiled by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett 1.00c e 10755 Baking soda 0.25ts f Place the cream cheese in a food processor with the chopped sage leaves. Blend. Line a 2-cup mold with a double thickness of cheesecloth. Arrange the whole sage leaves in a decorative pattern on the bottom of the mold. Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly. Add the walnuts, again pressing gently. Smooth the remaining cream cheese mixture over the walnuts. Fold the ends of the cheesecloth over the top of the torta mixture and press lightly. Refrigerate the mold overnight. To unmold, fold back the top of the cheesecloth. Invert a serving plate on top of the mold and flip them over together. Lift off the mold and carefully remove the cheesecloth. Garnish the torta with walnut halves. 2.00c 5552 Anise Extract 1.00ts 5552 Cake Flou You can either bake this in 1 large tart shell or 4 smaller ones. PREHEAT OVEN TO 375F. Beat eggs lightly and mix in all other ingredients. Pour into prepared shell(s). Bake 30 minutes for a large shell, 20 minutes for smaller ones. 3 Sugar 0.50c 5553 All-purpose flour* 2.25c 5553 In medium bowl, beat cheese until light and fluffy. Add sweetened condensed (NOT evaporated) milk; blend thoroughly. Stir in ReaLemon and vanilla. Pour into pie crust. Chill at least 3 hours or until well set. Top with desired amount of pie filling before serving. Refrigerate leftovers. .00c 5554 Confectioners' Sugar 0.67c Brush pears with fresh lemon juice. Mix together cream cheese, Roquefort, milk, mustard, pepper, and salt. Fill pears with cheese mixture and chill. Serve on a bed of lettuce. 1.00 5554 Almond Or Lemon Extract 1.00ts 5554 Flour; Unbleached, Unsifted 2.25c Preheat oven to 350 degrees. Prepare cake mix according to package directions, substituting margarine for oil. Reserve 1 cup of batter. Pour remaining batter into a 12 cup greased and floured fluted tube pan. Combine cream cheese and sugar, mixing well at medium speed on an electric mixer until well blended. Blend in eggs, one at a time. Pour over batter in the pan. Spoon reserved batter over cream cheese mixture. Bake 1 hour or until toothpick inserted in center comes out clean. Cool 30 minutes; remove to a wire rack. Combine margarine, chocolate and corn syrup in a small saucepan. Cook over low heat until chocolate is melted. Pour over cooled cake. Piece vanilla bean 1.00 5555 Heavy cream 1.00c 5555 Sugar 0.25c Combine all in a mixing bowl. Pour into casserole dish sprayed with nonstick spray. Bake at 350F for 15-20 minutes. One serving = 2 breads, 1 protein, 1/2 milk Per serving-- 235 calories eel 1.00tb 5555 Slivered blanched almonds 1.00tb 5556 Beef suet 0.25lb Bake biscuits as directed on can. Slice sausage into 10 pieces;fry and drain. Slice biscuits in half;place sausage patty inside. Wrap each in plastic wrap and place in freezer bag;freeze. To Heat: Remove plastic wrap;place 1 sandwich on paper towel or napkin in microwave. Microwave on defrost 1 minute. Place 2 cheese quarters,slightly overlapping,on top of sausage. Microwave on defrost for 1 to 1 1/4 minutes or until thoroughly heated. Makes 10 sand- wiches. * For more cheese in sandwich,place 2 additional cheese quarters under sausage. 6466 Chicken Breasts, skinned 2.00 6466 Lime Wedges, for garnish 0.00 6467 Can tomatoes 8.00oz 6467 Raisins Line a deep pan with pastry. Mix flour and sugar together; add the cream cheese and mix thoroughly. Beat eggs slightly, add the cream and vanilla and combine with first mixture. Pour into pastry shell, which has been baking at 400 F until starting to brown. Remove only long enough to pour in filling. Reduce heat to 325 F and bake for 40 minutes. 67 Crushed red peppers 1.00ts 6467 Salt * Sour cream of less than 5% fat ** Powder Separate the eggs. Beat the egg whites with the sugar to make a solid foam. Mix the other ingredients in a separate bowl. Add the foam with light movements. Pour into a baking pan of 26 cm diameter. Bake for 10 minutes in a preheated hot oven, then lower temperature to medium and leave the cake in for about 45 minutes. When ready (check with a tooth pick), let it cool down for at least 10 minutes in the partly open oven. Beat the cream with the rest of the instant pudding. Put this on the cake in a thin layer. Spread some chocolate crumbs or minced nuts for decoration. chicken, cut up 0.00 6468 Ground turkey 1.00lb 6468 Garlic powder 1.00ts Combine all ingredients. 1.00ts 6468 Cumin 0.50ts 6468 Blackpepper 1.00ts 6469 Chicken breast 1.00lg ONCE THE DOUGH IS DEFROSTED, knead it along with the cheese and dill on a lightly floured work space. Knead until well mixed, adding small amounts of flour, as needed, to keep the dough from sticking. Form into a log about 9 inches long. Put log on a cookie sheet lined with parchment or lightly greased. Cover with a towel and allow it to rise in a draft-free place until doubled in size, about 25 to 30 minutes. Meanwhile, preheat oven to 375F. Place the pan on middle rack of oven and bake for about 20 minutes, or until lightly golden. Brush the top with the glaze and sprinkle on the remaining cheese, then return the bread to the oven for 5 minutes until the cheese is melted, and the bread sounds hollow when tapped on the bottom. Remove the bread from the oven, and let it cool on a rack before slicing it. Makes 1 Loaf 1.00tb 6469 Slices ginger root/minced 2.00 Servings: 1 Mix raisins with cognac. Cream together cheese, sugar, and flour. Stir in egg yolk, then melted butter, sour cream, lemon rind, and vanilla. Add cognac-soaked raisins. e 2.00tb 6469 Cloves garlic, minced 2.00 6469 Sugar 0.50ts Crumble the cottage cheese. Add sour cream, salt, sugar and eggs well beaten. Add lemon Juice. Stretch dough and brush with melted butter. Spread on the cheese mixture and sprinkle with buttered bread crumbs. Roll up and place in well greased pans. Brush tops with melted butter and bake in 350 F oven for about 45 minutes. 0.50c i 11002 Egg 1.00 Servings: 8 Info: "Watch these Cheese Fritters puff up into little golden balls. " DIRECTIONS: In a large bowl, beat eggs until fluffy. Add granulated sugar, vanilla and baking powder; mix well. Mix in ricotta cheese. Fold in flour a little at a time. Cover bowl and let batter stand at room temperature 1 hour. Pour oil 2 inches deep in a large saucepan or deep fryer. Heat oil to 375-F (190-C) or until a 1" cube of bread turns golden brown almost immediately. Drop batter a few tablespoonfuls at a time into hot oil. Turn fritters. When golden on both sides, remove from oil with a slotted spoon. Drain on paper towels. Arrange drained fritters on a platter. Sprinkle with powdered sugar. Serve hot. 0.50c d 11003 Sugar 0.50c e 11003 Molasses; w. o. 2.00tb In a large saucepan over medium heat melt butter and cheese, stirring frequently. Remove from heat. Sift together sugar and cocoa; add to cheese, mixing well. Stir in non-fat dry milk, vanilla and nuts. Turn into a 9x9x2-inch pan. Chill until firm. Makes 3 pounds. h 11003 Raisins 0.50c i 11004 Chopped candied citron 0.50c ** %%%%% CHEESE MEAT LOAF PINWHEEL %%%%% ** SPINACH MUSHROOM FILLING: SPINACH-MUSHROOM FILLING: Steam spinach until tender; refresh with cold water, drain and squeeze out excess moisture. Chop coarsely and set aside. In skillet, melt butter; cook mushrooms and onions over medium heat until onions are transparent. Transfer to bowl. Add spinach, parsley, bread crumbs, egg, salt, pepper and nutmeg; mix well. MEAT MIXTURE: Combine beef, pork, cheese, bread crumbs, eggs, worcestershire sauce, salt and pepper. Place meat mixture between two sheets of waxed paper and roll into rectangle about 18 x 8 inches. Remove top sheet. Spread spinach mixture evenly over meat, leaving 1/2 inch border. Roll up meat from short end. Ease in 9 x 5 inch loaf pan. Bake in 350 oven for about 1 hour or until browned and juices run clear. Transfer to serving platter and serve hot or cold. Makes about 6 servings. **NOTE** I have used ground chicken instead of the beef. Also added lots more spices, ginger, garlic, barbeque sauce etc to the meat mixture. It is great served cold with potato salad for a picnic!! One is never enough for our family. chow!. sharon. j 11004 Mace 0.50ts k 11004 Ground cardamom 0.25ts l 11004 All-purpose Combine ground chuck,onion,eggs,crackers,milk,salt,pepper and garlic salt in large bowl. Mix well. Add more milk,if dry. Turn ground chuck mixture onto long piece of waxed paper. Pat mixture into rectangle,about 6 x 13 x 1/4" thick. Spread mozzarella cheese over mixture to about 1" from edges. Start from one end and lift waxed paper and roll mixture into a log shape. Carefully,place in large oven-proof casserole dish,seam down. Pinch ends to seal. Pour tomato sauce over mixture. Bake 375 degrees for 1 to 1/2 hours or until middle is done. c 21631 Cornbread crumbs 2.00c d 21631 (10-3/4 oz) can cream of 1.00ea e 21631 -chicken soup; undiluted 0.00 f In frying pan, melt butter; add mushrooms and onion, stirring until all liquid evaporates, about 5 minutes. Add seasonings and flour; stir until blended. Gradually stir in milk and sherry. Blend in egg yolks one at a time. In a separate bowl, beat egg whites until stiff peaks form. Fold whites into mushroom mixture until just blended; fold in about 4/5 of cheese. Spoon mixture into buttered individual souffle dishes or single large souffle dish. Sprinkle remaining cheese on top. Bake small dishes for 25-30 minutes at 375 degrees. Bake large souffle at 350 degrees for 35- 40 minutes or until puffy and golden. Serve immediately. 21632 Oregano 0.50ts d 21632 Salt, or to taste 1.00ts e 21632 Coarse grind black pepper 1.00ts Cheese Pineapple Pie Combine sugar, cornstarch and pineapple plus juice in a small saucepan. Cook over medium heat, stirring constantly until mixture is in mixer bowl. Add 2 eggs, one at a time, beating after each addition. Blend in milk and vanilla. (If mixture looks slightly curdled, don't worry ~ it bakes out. ) Spread cooled pineapple layer over bottom of pie shell. Pour cream cheese mixture over pineapple; sprinkle with pecans. Bake at 400 degrees for 10 minutes; reduce heat to 325 and bake for 50 minutes. Cool. 21632 Crushed tomatoes 2.00c k 21633 Nape or green cabbage; 1.00 a 21633 -about 1 1/2 lbs., I often 0.00 b 21633 - mix red and green together 0.00 Preheat the oven to 400 deg F. Cream the flour, butter, and cheese together in a large bowl. Add Rice Krispies and mix into a cohesive dough. Shape Puffles into small balls, using your hands. Bake until golden, about 10-15 minutes. Let cool. Makes about 4-5 dozen. Easy to make with children. 21633 Hot pepper flakes; 0.50ts f 21633 Caraway seeds; 2.00ts Thoroughly combine the cheese spreads with the cream cheese, vinegar and garlic powder. On a large sheet of wax paper, sprinkle paprika. Plop cheese mixture in center and use paper to roll cheese into log or mound or any shape you like. Sprinkle with parsley and shape again. Chill or serve immediately with crackers and pretzels. 0.25c j 21633 Red bell pepper, dices 1.00 Slice sausage. Cook until well browned. Reserve one egg yolk. Combine rest of eggs with sausage, spinach, mozzarella, ricotta, salt, pepper and garlic powder. Make pastry and divide, making on piece slightly larger. Shape into balls. On floured surface, roll out larger ball. Place in deep pie pan. Add filling. Roll smaller dough ball and place on top. Trim edges and fold under. Slit top. Combine yolk with water. Brush top of pie. Bake in preheated 375 F oven 1-1/4 hours. Let stand 10 minutes. Serve hot or cold. 20213 Onion 1.00 f 20213 Bunch green onions 1.00 g 20213 Parsley 0.00 h 20213 1-2 lemons 0.00 Rinse and pat chicken breasts dry with paper towels. Bone breasts without removing skin. Halve breasts carefully. For filling, combine egg, cheeses, walnuts, parsley, nutmeg and pepper. Separate skin from flesh of each breast, leaving 1 side attached. Spoon stuffing between skin and flesh of each breast. Tuck skin edges under; secure with wooden picks. Place breasts, skin side up, in a shallow microwave safe baking dish; brush with melted butter and sprinkle generously with paprika. Micro-cook, covered, on 100% power (HIGH) for 15 to 18 minutes or until chicken is done, giving dish one half turn after 8 minutes. Remove from oven; cover with foil. In 2 cup microwave safe measure cup, combine chicken broth, apricot nectar and cornstarch. Cook, uncovered, for 3 to 4 minutes or until thickened and bubbly throughout, stirring 3 times. Place breasts on serving platter. Garnish each with a whole dried apricot; spoon sauce over chicken. Makes 6 servings. 14 Potatoes, peeled and diced Cutting from thickest side, cut pocket in each piece chicken. Place a slice of cheese inside each pocket. Beat together eggs, Parmesan cheese, bouillon granules, parsley and pepper. Coat chicken breasts with flour; dip in egg mixture. Meanwhile, preheat microwave browning skillet at high for 5 minutes. Add oil to skillet. Place chicken in skillet; cover. Cook in microwave at high for 6 minutes. Turn chicken over; cook, covered, in microwave at high for 5 minutes or until tender. Serve hot or cold. Yield: 4 servings. k 20215 Vanilla Ice Cream 1.00pt a 20215 Crushed malted milk balls 0.50c b 20215 Milk, divided 2.00T c 20215 9-inch g RE: Cheese Tarts with Fruit DATE: 04-23-91 AREA: COOKING Tarts Cream butter until soft. Beat in sugar, then add egg yolks and beat until creamy. Gradually stir in flour and work dough until well mixed. Take a small piece of dough and press into tartlet pans as thin as possible. Bake in 325 oven about 15 minutes. Cool and remove from pans, being very careful not to break the tart as they are very fragile. Filling 1 8 oz package cream cheese, softened 1 can sweetened condensed milk 1/3 cup Real Lemon juice 1 tsp vanilla Assorted fruit (strawberries, blueberries, bananas, raspberries, orange segmanet, kiwifruit, etc. ) In a large mixer bowl, beat cheeee until fluffy. Slowly beat in sweetened condensed milk until smooth. Stir in lemon juice and vanilla. Spoon into crusts. Refrigerate. Just before serving, arrange fruit on c 20216 Flat beer 3.00c d Saute onion, pepper, and celery in butter until tender. Stir in flour and then gradually add milk and cook over low heat until smooth and slightly thickened. Add carrots,parsley, chicken, and seasonings and simmer for 15 minutes. Stir this mixture occasionally. Add cauliflower. Place in a shallow casserole. Top with cheese slices. Bake in preheated moderate oven (350 F. ) until cheese is melted, about 15 minutes. 0.00 c Crust: Mix flour, salt,sugar together in 8 inch pieplate, in measuring cup mix milk with oil, with fork, beat until blended well ;add to flourmix at once and start mixing all together with fork, until it is damp, than ,with fingers, spread out the dough over the whole pieplate. Prick entire surface a couple times with fork. Filling: Put cottage cheese in blender and blend until smooth, mix in sour cream, eggs, sugar and cornstarch. Blend all well. Spread filling over crust and bake in 350 degrees F, oven for 50 minutes. Cool; than spread the piefilling on top. Refridgerate until serving. This is a low fat version of cheese cake and you can put blueberry pie filling on top if you want too. 0000001800 0000001800 0000001800 0000001800 0000001800 0000001800 0000001800 0000001801 0000001801 0000001801 0000001801 0000001801 0000001801 0000001801 0000001801 0000001801 Beat all ingredients together until smooth and completely combined not over 1 minute. Streak dough with 1/4 cup grated cheddar cheese. Drop batter evenly among 10 paper lined muffin cups. Drizzle the top of each with 1 tsp. melted margarine or butter, and dust each with a scant amount of garlic powder, plus 1 scant teaspoon of additional grated cheese. Bake at 350F for 25-30 minutes or until golden brown and tripled in size. Cool in pan on rack for 30 minutes. 00001803 Jack cheese, shredded 1. Preheat broiler. Spray 1-quart flameproof casserole with nonstick cooking spray and place Chili in casserole. Sprinkle with cheese and Mexican seasoning. Broil until cheese is melted, about 2 minutes. Serve with corn chips. 00001803 0000001803 0000001803 0000001804 0000001804 0000001804 0000001804 0000001804 0000001804 0000001804 0000001804 0000001804 0000001804 Pat biscuits into a 12" round greased baking sheet or pizza pan. Bake @ 400 degrees for 10 minutes. Meanwhile,cook and stir beef and onion in a skillet until beef is browned and onion is tender. Drain off fat. Stir in soup, mustard and hot pepper sauce. heat through. Spread beef mixture over biscuits to within 1/2" of the edge. Top with remaining ingredients. Bake 5 minutes more or until biscuits are golden brown. Garnish with sliced pitted ripe olives and dill pickle chips,if desired. Cut into wedges and serve. Makes 6 servings. 0000001806 0000001806 0000001806 0000001806 0000001807 0000001807 0000001807 0000001807 0000001808 0000001808 0000001808 0000001808 0000001808 0000001808 0000001808 0000001808 0000001808 0000001808 0000001809 0000001809 0000001809 0000001809 0000001809 0000001809 0000001809 OVEN TEMP: 350 SOFTEN YEAST FROM ROLL MIX IN 1/4 CUP WARM WATER. COMBINE THE MIX AND 1/4 CUP SUGAR. STIR IN THE YEAST, EGG, SOUR CREAM AND BUTTER. MIX WELL. PLACE DOUGH IN GREASED BOWL, TURNING ONCE. COVER AND CHILL 2 TO 3 HOURS. TURN DOUGH ONTO FLOURED SURFACE. ROLL THE DOUGH INTO A 18" CIRCLE. FIT INTO A 6 CUP MOLD RING, ALLOWING SOME DOUGH TO HANG OVER THE EDGES. (DOUGH WILL COVER THE CENTER HOLE. ) BEAT CREAM CHEESE, SUGAR AND VANILLA TILL SMOOTH. ADD EGGS, ONE AT A TIME, BEATING WELL AFTER EACH ADDITION. POUR INTO MOLD. BRING DOUGH FROM SIDES OVER THE TOP OF FILLING. SEAL TO CENTER OF MOLD. CUT AN X IN THE DOUGH COVERING THE CENTER HOME. FOLD THE FOUR TRIANGLES BACK OVER TOP OF RING, SEALING TO OUTER EDGES. LET RISE UNTIL ALMOST DOUBLE, 1 TO 1 1/2 HOURS. BAKE 35 TO 40 MINUTES OR UNTIL WOODEN PICK INSERTED INTO FILLING COMES OUT CLEAN. COOL IN THE PAN 10 MIN. TURN OUT ON A RACK, SPRINKLE WITH CONFECTIONERS SUGAR AND SERVE. 0000001813 0000001813 Beat well and pour into graham crust. Bake at 350 degrees for 15-20 minutes. Remove and cool 5 minutes. Combine sour cream, sugar, vanilla and lemon juice. Pour on top of cream cheese mixture. Bake for 10 minutes. Chill for at least 5 hours. Serve with crushed berries if desired 8.00 1808 Green Thai Chili Peppers, 10.00 Chill a medium mixing bowl and the beaters of an electric mixer. In the bowl, beat the cream cheese at medium speed until soft and smooth. Gradually add the sugar, 1/4 cup at a time, beating well after each addition. Beat in the sour cream and then the whipping cream. Add the salt, lemon juice and vanilla and beat the mixture just until thick and smooth. Cover and refrigerate overnight, or until very cold. Wash and dry the mixer beaters and chill again. Using the chilled beaters and gradually increasing the mixer speed from low to medium, beat the cold ice cream mixture until loose and creamy, about 3 minutes. Pour into an ice cream maker and freeze according to the manufacturer's instructions. Serve immediately, or pack the ice cream into a covered container and freezer for up to 24 hours. (Note: If you do this, use a decorative mold!). Allow the ice cream to soften in the refrigerator for 20 to 30 minutes before serving. Makes about 1 quart. Recipe from Food & Wine, December, 1991. 1809 Cloves Minced Garlic 4.00 1809 Green Jalapeno Peppers 4.00 1809 Salt 0.50ts 1809 White Pepper 0.25ts Combine cream cheese, egg, 1/3 cup sugar, and 1 teaspoon vanilla. Beat until light and fluffy. Spread over bottom of pie shell. Arrange pecans on the cream cheese mixture. Mix remaining eggs, sugar, corn syrup, and vanilla, stirring well. Carefully pour over the pecans. Bake at 375 degrees for 40 to 45 minutes or until done. 2.00tb 1809 Thin Slices Galangal 4.00 Prepare rice according to directions or your desire. Set aside. Cut up the chicken into small chunks and cook through, either on the stove top or the microwave. You can either cook it and then cut it up, or cut it up and then cook it. Chop onion and peppers into small pieces. Saute onion and pepper in the butter for about 4 minutes or until tender. Cut up the ham slice into small cube-like pieces. (Although, any kind of ham, sliced, diced, cubed, would do). Stir in the cooked chicken, cubed ham, soup (straight from the can), and the milk. Heat until chicken is hot, stirring frequently. Stir the rice into the mixture and cook another few minutes until everything is hot. Be sure to mix in rice thoroughly. Will keep well if you prepare ahead and reheat before serving. Just be sure to heat it and mix it again well before serving. Freezes well also if you want to make an extra batch. Yummy. 1810 Salt 1. Mix all ingredients and form into 24 meatballs. Roll in an additional 1/2 cup of grated Parmesan, 1 ts ground fennel and 1/2 cup seasoned bread crumbs. Pan-fry until browned and firm. Posted by Linda Davis smashed 0.00 1810 Garlic cloves 2.00 1810 roughly chopped * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a small bowl combine cheese, mushrooms, the 1/4 c yogurt, chives, parsley, and pimento. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/8" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle lightly with salt and pepper. Spread some of the filling on each chicken breast half. Fold in the sides and roll up. Arrange rolls seam side down in a 10x6x2" baking dish. Combine bread crumbs and paprika. Brush chicken with the 1 Tbspn yogurt; sprinkle with crumb mixture. Bake in 350 deg F. oven for 20-25 minutes or till chicken is tender and no longer pink. ******************************************************* * Per serving: 205 calories, 32 g protein, 4 g carbohydrates, 6 g fat, 82 mg cholesterol, 298 mg sodium, 316 mg potassium. Stir Fry Pumpkin Seed Sal MELT BUTTER in a large pot over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the broccoli, salt and optional Pernod. Continue to cook, stirring, another 15 minutes. Add the stock. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, cream and milk. Serve piping hot and offer the grated cheese on the side to add to the soup. ashew Nuts) Star Anise Beef Rice Noodle Soup Steak Fajitas Steamed American Indian Pudding Spinach Cooked In A Bihari Style Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) In a large bowl cream together the butter and tomato juice. Add the remaining ingredients. Devide the mixture in half and roll into 2 rolls about 12 inces long. Chill overnight. Cut the rolls into slices about 1/4-inch thick and arrange on an ungreased cookie sheet. Bake in a 350~ oven for 10 to 12 mintues. Serves 6 to 8. Steamed Crab With Hot Sauce - Poo Neung * Steamed Dumplings In a medium pot, combine yeast & flour. Place over low heat & stir till lightly toasted. Add oil, stirring to make a thick batter. Slowly add the water, stirring constantly until desired consistency is reached. You could use as little as 1 c or as much as 2 c. Add remaining ingredients & stir well. Yields 2 cups. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Servings: 8 Combine the eggs, milk, mustard and seasonings. Add 1 cup of the cheddar cheese, the ham, onion and pimento and the macaroni, blending well, and pour into a buttered 2-quart shallow baking dish. Bake in a preheated 350 Degree F. oven for 45 minutes and remove from the heat. Quickly sprinkle the remaining cheddar cheese on the top and serve hot. Steamed Ginger Rice With Snow Peas Steamed Greens W/mushroom Sauce Stir velveeta cheese spread salsa dip into pasta. Garnish with chopped peppers and cilantro. Steamed Kauai Clams With Lemongrass And Green Curry Sauce Steamed Lemongrass Chicken Steamed Mushrooms Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine Tomato, Cucumbers, Alfalfa, Red & Green Peppers, Celery, Pepper & Italian Salad Dressing in A Medium Bowl. Toss Well. Set Aside. Divide Cheese Evenly Into Pocket Bread Halves, Cover With Paper Towels & Microwave At Medium-High Power For 30 Seconds To 1 Minute OR Until Cheese Melts. Open Sandwiches, & Stuff With Equal Amounts Of Vegetable Mixture. Serve Immediately. (Fat 4. Chol. ) 1813 Garlic; finely minced 3.00tb ~ Preheat oven to 350 F. Spoon cheese spread into 8 x 12-inch baking dish; place in oven just until cheese melts, 5 minutes. Meanwhile, in large skillet, heat oil. Brown pork chops on both sides; drain. Sprinkle chops with seasoned salt; set aside. Using fork, stir milk into melted cheese until well blended. Stir cottage fries and 1/2 can of French Fried Onions into cheese mixture. Divide Brocolli spears into 6 small bunches. Arrange bunches of spears over potato mixture with flowerets around edges of dish. Arrange chops over brocolli stalks. Bake, covered, at 350 F for 35 to 40 minutes or until pork chopes are done. Top chops with remaining onions; bake, uncovered, 5 minutes or until onions are golden brown. Makes 4 to 6 servings. For the Microwave version: Omit oil. Reduce milk to 1/4 cup. In 8 x 12-inch microwave-safe dish, place cheese spread and milk. Cook, covered, on HIGH for 3 minutes; stir to blend. Stir in cottage fries and 1/2 can of the French Fried Onions. COok. covered. 5 minutes; stir. Top with brocolli spears as above. Arrange UNBROWNED pork chops pver brocolli stalks with meatiest parts toward edges of dish. COok, covered, on MEDIUM ( 50-60 %) 24 to 30 minutes or until pork chops are done. Turn chops over, sprinkle with seasoned salt and rotate dish halfway through cooking time. Top with remaining onions; cook, uncovered, on HIGH for 1 minute. Let stand 5 minutes. 1814 Bell pepper, diced Combine Cottage Cheese, Carrot, Mushrooms, Sprouts, Celery, Radishes, Green Onion & Basil in A Medium Bowl. Spoon 1/2 C. Cottage Cheesemixture Onto Each Toast Slice, Spreading Gently To Cover. Cut Each Cheese Slice Into 4 Triangles; Arrange Over Cottage Cheese Mixture. Broil 4 To 6 Inches From Heat OR Until Cheese Melts. (Fat 2. Chol. ) 1814 Sugar 0.50ts 1814 Stock Pour scalded milk over bread. Let stand five minutes. Heat together sorghum, butter and salt. Gradually pour over mixture. Cool. Gradually pour mixture over beaten eggs. Stir in flavoring and currants. Pour into a greased casserole, place in pan of hot water and bake at 350 degrees F. for 50 to 60 minutes or until firm. 1814 Peanut oil 2.00tb 1814 Heat oil and butter in a 12 inch skillet. Add chicken; cook until golden brown on all sides. Pour off all but 2 Tbsp. Add green pepper, garlic and onion; cook until soft. Add cranberries, salt and pepper. Cover, simmer 25 minutes. Serves 4 to 6. Cranberries are a substitute for wild berries which were originally used in this recipe. From: Recipes and Remembrances, U. Army War College, 1980 0.50ts Combine cornmeal, baking soda, and salt; cut in shortening until mixture resembles coarse meal. Add buttermilk and milk, stirring just until dry ingreients are moistened. Form batter into eight 1/2 inch thick cakes. Place on a hot greased griddle. Bake at 400 degrees for 15 minutes. Turn and bake an additional 15 minutes. Serve hot with butter. 1815 Chopped Cilantro/Coriander 3.00tb Drain filling/topping in sieve over medium-size bowl. Use some of sauce to sandwich cake layers together. Stir together cherries and almond extract. Spoon over top cake layer, leaving 1" border all around. Surround with chocolate curls. Refrigerate up to 1 hour before serving. 5557 Sifted all purpose flour 1.50c 5557 Soft shortening 0. Preheat oven to 350 degrees. Generously, butter and flour a 10" bundt pan and set aside. Cream butter and sugar. Beat in the eggs. Mix flour and ground almonds. Add 2 cups of flour mixture to the butter mixture; beat well. Add the milk and almond extract. Combine baking powder to remaining flour mixture. Gradually, add to the batter, beating well. Fold in cherries. (Batter will be stiff. ) Pour batter into the prepared pan. Bake about 1 hour, until cake pulls away from the sides of the pan and a knife inserted into the center comes out clean. When cake is done, turn upside down on a plate to cool. After about 20 minutes, remove thebundt pan. 5557 Shredded apples 2.50c 5557 Crushed cardamom seeds 0.25ts 5557 Golden raisins BASE: Cook butter, sugar, cocoa, vanilla & egg in saucepan over low heat heat, stirring constantly until custard begins to thicken. Remove from heat and stir in coconut, crumbs and almonds. Pat firmly into a greased 9 pan inch square pan. Chill for 1 hour. FILLING: Cream butter, cherry juice and extract. Gradually beat in icing sugar to a make a smooth spreading consistency. Stir in cherries. Spread over base and chill until firm. TOP: Heat chocolate and butter, stirring until smoothly melted. Drizzle chocolate over filling. Chill. Cut into bars. YIELD: 30 BARS 5559 Thin slices good-quality 5.00 5559 white bread 0.00 5559 Ground cinnamon 0.50ts 5559 Combine pudding mix and milk in saucpan. Cook according to package directions. Cover surface with plastic wrap; cool. Stir in vanilla. Cut cake into 1/2 inch cubes. Place half the cubes in bottom of 2 quart glass bowl. Sprinkle with half the liqueur. Top with half the pie filling and half the pudding mixture. Repeat layers ending with pudding. Cover; chill at least 2 hours or overnight. Garnish as desired just before serving. Makes 6-8 servings. PREHEAT OVEN TO 450F. For the crust: Place flour in a bowl and rub in butter until fine and mealy. Do not allow to become pasty. Stir in 1 cup of the buttermilk, adding the remainder if necessary. Press dough together on a floured surface, wrap in plastic wrap and allow to rest while preparing filling. FOR THE FILLING: Combine apricots and cherries in a bowl and toss with sugar. Pour into a large gratin dish or other shallow baking dish. Dot with butter and sprinkle evenly with the almond extract. Press the dough out on a floured surface until roughly the size of the baking dish. Lift dough onto filling and cut several vent holes in top. Brush with buttermilk and sprinkle with sugar. Bake the cobbler about 20 minutes, until crust is well colored and filling is bubbling. Cool slightly on a rack and serve warm or at room temperature with whipped cream or vanilla ice cream. 5560 Preserved ginger, chopped 3.00tb Pit & chop cherries. Add next three ingredients. Bring to boil & cook for 10 minutes, stirring frequently. Add raspberries & sugar. Bring to a boil, stirring frequently. Boil to jam stage (15 minutes or so). Remove from heat, stir & skim for 5 minutes. Pour into hot, sterile jars & seal. 7824 Finely chopped scallions 5.00tb 7824 Sesame paste Cut or tear cake into 1/2-in. pieces to measure 8 cups. Place half the cake cubes in a 9-in. X 9-in. baking pan. reserve 1/3 cup of pie filling; spread remaining filling over cake. Top with remaining cake cubes. Combine the pudding mix, milk and sour cream. Spoon over cake. Cover and chill. To serve, cut into squares and top with reserved cherries. Chili oil 2.00tb 7824 Salt Combine all ingredients. Cook slowly, stirring frequently, until thick. 7824 Chicken stock 1.00c 7824 Sichuan peppercorns 1.00tb 7824 (roasted and ground) 0.00 7825 Sift flour, measure and sift again with the baking powder, salt and nutmeg. Cream butter and sugar well. Add the egg yolks and vanilla. Beat well again. Add 1-1/4 cups of the flour alternately with the milk,beginning and ending with flour and beating smooth after each additions. Fold in the egg whites which have been beaten until stiff. Sprinkle half of the flour that was saved out over the batter, then sprinkle cherries over, and then remaining flour, fold gently until all is well blended. Bake in a well greased 5x9 loaf pan for about 1 to 1-1/2 hours at 350 F or until done. 7825 Minced fresh garlic 0.12ts 7825 Boneless beef sirloin steak 10.00oz 7825 Cornstarch dissolved in 1 0.50ts Cream margarine and sugar. Add egg yolks, beat well, then add flour, milk, glace cherries, ground almonds, and extract. Beat egg whites until stiff and fold into the mixture. Fold mixture into a greased and lined 7" cake tin. Bake at 160C (320F or gas mark 3) for 75 minutes. utton mushrooms 8.00 7826 Stock 2.00c In large mixer bowl, beat cream cheese until fluffy. Gradually add sweetened condensed milk until smooth. Add remaining ingredients; mix well. Pour into ice cream freezer container. Freeze according to manufacturer's directions. Makes 1-1/2 quarts. 7826 SAUCES --------- 0.00--------- 7826 Plum sauce 0.50c Bake shells according to package directions. Meanwhile, in mixing bowl, beat cream cheese, sugar and extract. With a fork, carefully remove the circular top of each baked shell and set aside. Remove any soft layers of pastry inside shells and discard. Divide the cheese filling betweenthe shells; place on a baking sheet. Return to oven and bake 5 minutes. Cool. Just before serving, fill each shell with pie filling. Top with reserved pastry circles. Dust with additional confectionerssugar. In medium bowl combine chicken, cherries, celery and pineapple. In small bowl combine yogurt and cherry syrup. Pour over chicken mixture. Toss to coat well. Makes 4 servings. 4320 Milk; sour 1.00c 4320 Milk; sweet 0.50c 4320 Sug Confectioners sugar Combine flour, sugar, oil, eggs, vanilla, baking soda, cinnamon and salt. Mix well. Stir in pie filling, chocolate chips and nuts, if desired. Pour into greased and floured tube pan. Bake at 350 degrees for 1 to 1 1/2 hours. Cool 10 minutes in pan. Sprinkle with confectioners sugar. 4320 Baking soda 2.00ts 4 Cherry Chocolate Clusters Combine chips and syrups in the top of a double boiler. Stir until chocolate is melted. Remove from heat and add vanilla, sugar and cherries. Drop by spoonfulls on a buttered cookie sheet. Chill. 4321 Soft bread crumbs 3.00c 4321 Shortening, melted 0.50c Heat oven to 400 F. Mix sugar and cornstarch. Gradually stir in water. Bring to boil and boil one minute, stirring constantly. Add cherries and juice. Pour into 1-1/2 quart baking dish and dot with butter. Sprinkle with cinnamon. Measure flour. Stir flour, sugar, baking powder, salt in bowl. Cut in shortening until mixture looks like "meal". Stir in milk. Drop by spoonsful onto hot cherries. Bake for 25 to 30 minutes. Serves 6 to 8. 0c Combine cherries and almond extract; place in greased 8-inch square baking pan. Combine dry ingredients; add butter, mixing until crumbly. Sprinkle crumb mixture over cherries. Bake in preheated moderate oven at (375 F. ) 20 to 25 minutes. Serve warm or cold with cream or ice cream. APPLE CRISP: Substitute 6 c cliced cooking apples for the cherries. Omit almond extract; mix 1 tsp cinnamon with dry ingredients. BLUEBERRY CRISP: Substitute 3 c fresh or frozen blueberries for the cherries. Omit almond extract; combine blueberries with 1/4 tsp lemon extract. PEACH CRISP: Substitute 6 c fresh sliced peaches or one 30-oz can sliced peaches, drained for the cherries. Omit almond extract. 0.00--------- 4321 Packed brown sugar 1.00c 4321 Light corn syrup 0.50c Mix and bake cake according to package directions in 9" cake pans. Cool completely. Mix confectioners sugar, softened cream cheese and 3 tbsp. of Cool Whip whipped topping. Blend well. Spread 1/2 the mixture on bottom layer. Spread 1/2 can cherry pie filling over it. Place on top layer of cake. Secure with toothpicks, if necessary. Spread remaining cherry filling over all. But don't add cherries yet. Blend the pudding mix with the remaining Cool Whip topping. Add a small amount of milk if it seems too stiff. Frost sides of cake and build a rim at the top of the cake to hold the remaining cherry pie filling. 4321 Sherry or brandy 1.00tb 4322 Chopped candied citron 0.50c 4322 Chopped candied angelica 0.25c Reserve 1/2 c for topping Combine and press down in pan. Can be placed in freezer while preparing next step. 2 pkgs whipped topping mix 1 large pkg cream cheese 3/4 c milk Sugar, to taste 1 tsp vanilla 1 cn cherry pie filling Soften cream cheese, add milk, sugar and vanilla. Beat on low speed, then add whipped topping mix and beat on high speed, according to directions on package. Spread mixture on crumbs and carefully spoon cherry pie filling on top. Sprinkle with reserved crumb and butter mixture. Use a 9x13-inch pan. 15 servings. Chill overnight or at least 8 hours. 1.00ts 7826 Oyster sauce 1.00ts 7826 Dark soy sauce 1.00ts 7826 Black pepper 0 Here is a genuine Fake Chinese Recipe. Powdered Sugar Or Cinnamon Sugar To assemble wontons, place approximately 1 1/2 Tsp Cherry Pie Filling (2 cherries plus sauce) in the center of each wonton wrapper. Mositen the edges of each wrapper, bring one corner up over the filling to the opposite corner at an angle so that two overlapping triangles are formed. Pull the two bottom corners of the folded triangle forward so that they meet one another and slighly overlap. Moisten one end and pinch the two ends firmly together. Repeat. Pour the oil into a deep fryer and heat to 375 degrees F. Deep fry the wontons, 8 to 10 at a time for about two minutes or until crisp and golden. Drain on paper towels. Fried wontons can be kept warm for about one hour in a 250 degree F. oven or reheated for 5 minutes in a 450 degree F. oven. Powdered sugar or cinnamon sugar can be sprinkled on the fried wontons, if desired. NOTE: Cherry dessert wontons can be assembled and frozen. To use, let thaw for 10 minutes and fry as above. From The National Red Cherry Institute 7827 Green onions 4.00 7827 Vegetable oil 2.00tb 7827 Grated pared fresh ginger 2.00ts 7827 Root Cherry Fizz ** %%%%% CHERRY FIZZ %%%%% ** Combine cherry preserves and water; chill. Pour cherry mixture into 2 tall, chilled glasses. Add scoops of cherry nut, or vanilla ice cream. Fill with carbonated beverage, pouring slowly down the sides of the glasses. Makes 2 servings. c 7827 Cornstarch 1.00tb 7827 Contributed to the echo by: Bob Henderson Cherry Freezer Jam: Remove stem and pits from cherries. Finely chop in 1/8 inch pieces ending up with (2) cups of prepared cherries. Combine fruit, lemon juice and sugar in a bowl. Set aside for 10 minutes. Mix water and the sure jell together in small saucepan. Bring mixture to a boil over HIGH heat, stirring constantly. Continue boiling for 1 minute. Stir constantly for 3 more minutes. Pour into Freezer containers, cover with lids and allow to stand at room temperature for 24 hours. Store in freezer. After opening, store in refrigerator up tp 3 weeks. 7827 Water 0.00 7827 BARBECUED PORK --------- 0.00--------- 7827 Whole pork tenderloins, 2.00 Stone cherries. Crush the fruit. Boil in their juice till tender, about 10 minutes. Add sugar, stir well to dissolve. Boil for another 5 to 7 minutes. Remove from heat & let stand, covered, for 2 to 3 minutes. Stir & skim if necessary. Pour into sterile jars & seal. "The Forgotten Arts" and lemon juice. Mix with first batter. Pour into a buttered mold, cover tightly and steam for 45 minutes. Serve with cream. 7731 ORIENTAL PANCAKES -------- Drain sirup from canned cherries. Add juice of 1 lemon if sirup lacks tartness and flavor. Combine sirup and sugar. Heat rapidly to boiling. Stir constantly before and while boiling. Add fruit pectin. Stir constantly. Heat to full rolling boil. remove from fire. Skim. Sirup from any canned fruit may be substituted for the cherry sirup. The Household Searchlight llow to boil on high heat for 1 minute. Turn the temperature to low and steam for 10 minutes. Reduce the heat to the lowest se This is a different kind of mousse that I hope that you will enjoy. Place the whites in the refrigerator and the yolks in a large stainless steel bowl and set aside. In a heavy saucepan, combine the sugar and water. Mix until dissolved and place on high heat. Boil for 2 to 3 minutes. When clear and the sugar is completely dissolved, remove from the heat and quickly whisk into the egg yolks. With a had mixer, beat this mixture on high speed for for 5 to 8 minutes or until stiff and shiny. Set aside. whyip the cream until stiff peaks form and set aside. Whip the egg whies to form stiff peaks and set aside. Add the pureed cherries to the egg yolk mixture and blend well. Fold in the whipped crea and then the egg whites. Pour into individual serving dishes or a large bowl and quikcly refrigerate for at least 2 hours, longer if possible. Serve with whipped cream or nuts as a garnish. From The National Red Cherry Institute Generally speaking, if Americans are to be served, use 1/2 cup uncooke Wash cherries, pack in jars, and cover with solution. NOTE: no heating; no cooking. Keep in cool place. k, By Judy Hyun 31 Chopped Green Onions & Tops 0.67c 7731 Minced Fresh Ginger Root 1.00ts 7731 Clove Garlic, Pressed 1.00 Place the cut up chicken in a large baking pan. Pour the melted butter over the chicken. Combine the brown sugar, orange peel, ginger, and orange juice, blending well, and pour over the chicken. Bake in a preheated 350 degree F. oven for 45 minutes. Remove and add the cherries, then return to the oven and bake an additional 30 minutes, or until the chicken is golden brown and tender. sugar mixture. Mix well, cover, and allow to rest at room temperature for another 3 hours. At the end of the Combine fruits and add an equal weight of sugar. Heat slowly to boiling. Simmer 3/4 hour. Pour into platters. Cover with glass and set in the sun until desired consistency is reached. al small bowls or pans so that the mixture fills it only halfway to allow room for expansion. Let stand overnight, at room temperature. The following day, steam [using the wet steaming method as described on page 36] for 30 minutes. Serve the cake either hot, cold, or at room temperature. Note: A wine rice bal ~----------Cherry Sauce-------------- Rub roast thoroughly with mixture of preceding ingredients. Roast, uncover Combine sauce ingredients and bring just to boiling; simmer 1-4 minutes. DIRECTIONS: Spoon sauce over the roast after it has cooked about 2 1/2 hours and cook r pot of water, one above the other. These inserts are perforated, allowing wet steam to circulate freely through the layers and enabling either a large quantity of one food or several different foods to be cooked at the same t Combine cherries and sugar. Heat slowly to boiling. Stir frequently. Boil 8 minutes. Let stand overnight. Pack without heating into sterilized jars. 1.00pk 7829 Prawns 0.50lb 7829 Chinese mushrooms, small or 12.00 7829 Pit and pur e enough sour cherries to make 3/4 cup. (My guess is that something over 1 cup whole cherries will be required. ) Preheat the oven to 375 Oil a 1-quart souffl dish and sprinkle it with sugar. Heat the cherry pur e in a small pan. Add the lemon juice, salt, and sugar to taste, and stir to blend; remove from the heat. Beat the egg whites until stiff but not dry and stir them into the hot pur e until evenly blended. Spoon into the souffl dish and bake for 20-25 minutes. RE: Cherry Recipies CR DATE: 04-08-91 AREA: COOKING Cherry Sour Cream Tortes Arrange baking cups on a serving dish. Layer with one vanilla wafer, a generous tablespoon of sour cream and one tablespoon of cherry filling. Chill. Can be made the day before serving. If so desired, sweeten the sour cream with 2 tablespoons powdered sugar. 7829 Sesame oi 1.00tb Icing sugar Whipped cream or ice cream In bowl, toss together cherries, granulated sugar and tapioca; set aside. Combine cake crumbs and ground almonds; set aside. Place 1 of the phyllo sheets on damp tea towel, keeping remaining phyllo covered with waxed paper and another damp towel to prevent drying out. Lightly brush with butter; sprinkle evenly with 2 tbsp of the crumb mixture. Place second sheet on top; brush with butter and sprinkle with crumbs. Repeat with remaining pastry, butter and crumbs. Stir cherry mixture and spoon over pastry, leaving 1-1/2 inch border on long edges and one short edge. Fold uncovered end and sides over filling. Starting at folded short end, roll up strudel jelly roll fashion, using tea towel to help lift and roll pastry if necessary. Place seam side down on buttered jelly roll pan. Brush lightly with butter. Cut 4 horizontal slits, evenly spaced, in top of strudel. Bake in 400 F oven for 30-35 minutes or until pastry is crisp and golden, sprinkling with sliced almonds during last 5 minutes. Dust with icing sugar while still warm. Serve with whipped cream or ice cream if desired. Makes 8-10 servings. 7830 Dark soy sauce 1.50ts 7830 Sugar 0.50ts 7830 Salt 0.50ts Coarsely chop tomatoes and herb belnd in a food processor or with a knife. Stir in onion and lime juice. Add salt and pepper to taste. Present in a small bowl and scoop onto cucumber slices or tortilla chips makes about 2 cups. *** HERB BLEND *** In a bowl, combine garlic, cilantro, and chiles (stemmed and seeded). e, long grain 3.00c 7831 Warm water 0.00 Boil sugar, sirup, salt, and water to firm ball stage (248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Beat until candy begins to stiffen. Add candied cherries, flavoring, and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pans. When cold cut in squares. Lou S. Hokulin, Morris, MN. age 0.50md 7833 Peanut oil ea into thin rings, reserve ea liquid Mix all ingredients including liquid from cherries. Cook slowly and stir frequently for 45 minutes or until thick (like honey). Pour intosmall jelly jars. Process jars for 10 minutes in simmeringwater. 1.00ts 1820 Oyster sauce 1.00ts 1821 In 1 1/2-quart saucepan stir together undrained cherries, water, sugar, tapioca, and cloves. Let stand 5 minutes. Bring to boiling. Reduce heat; cover and simmer for 15 minutes, stirring occasionally. Remove from heat; stir in wine. Cover and chill, stirring occasionally. Makes 6 to 8 servings. .00 1821 Fresh ginger root, minced 0.50tb Gently stir together Yogurt Cheese, sugar and vanilla. Fold in frozen cherries, thawed, drained and halved. 1821 Water 1.50c 1821 Crushed rock sugar 1.00tb 1821 Sweet Mixed Pickles, diced 0.50c PREHEAT OVEN TO 350F. Score chestnuts on their rounded sides and toss them in just enough oil to lightly coat them. Place chestnuts on baking sheet. Bake until skins have opened and meat is tender, about 20 minutes. When cool enough to handle, peel and dice them into small pieces. Set aside. Rinse lentils and combine them in soup pot with the water. Bring to boil. Cook a few minutes at gentle boil, removing foam that forms on surface. Add carrot, celery, onion, garlic, bay leaf, salt and parsley. Lower heat and simmer until lentils are tender, about 35 minutes. When done, remove parsley sprigs and bay leaf. Correct seasoning and add salt, if necessary. Puree half the lentils until smooth, then recombine them with the rest. FINISHING THE SOUP: In pan large enough to hold soup, warm olive oil, then add roasted chestnuts and herbs. Cook over medium heat, stirring frequently, for several minutes. Add wine and tomato paste. Stir to dissolve tomato paste and cook a few minutes to reduce wine. Stir in lentil mixture and simmer gently 20 minutes. If soup is too thick, thin it with a little water, stock or cream until of right consistency. Taste for salt and season with pepper. Serve with spoonful of olive oil swirled into each bowl. Sprinkle with parsley and croutons, if desired. 1822 Ginger slivers 1.00tb 1822 Stock 1.00c Chestnut Bites Cut Sizzlelean in half. Wrap each half arond one water chestnut and secure with a toothpick. Bake at 300 degrees for 40 minutes. Mix catsup, Worcestershire sauce and brown sugar together. Dip chestnuts into the mixture and heat in microwave just before serving. 1822 Cornstarch paste 0.00 1822 Peanut oil 2.00tb Chestnut Puff Preheat oven to 350 F. In a skilet saute shredded carrot with onions in butter until onions are transparent. Place onion and carrot mixture in a bowl and add salt, chestnut puree, port and egg yolks. Beat with an electric mixer till well-blended. Stir half of the almonds into mixture. Beat egg whites until stiff BUT not dry, and fold into puree mixture. Pour into a well-buttered souffle dish or shallow baking dish. Sprinkle top with remaining almonds. Bake for 40 minutes or until puffed and brown. Melt the butter (or substitute) and saute the onion and celery over moderate heat for 10 minutes until soft but not brown. Transfer to a large bowl. Drain the chestnuts and add to the bowl. Mix these ingredients together well. Mash the chestnuts, onion and celery, then mix into the bowl the chopped parsley, lemon juice and garlic. The mixture should be soft but firm enough to form into a roll, so add a few whole-wheat breadcrumbs, if necessary, especially if you're using canned chestnuts. Season the mixture with salt and pepper to taste. Preheat the oven to 400 F. Pour a little of the oil into a roasting pan and put into the oven to heat. Form the chestnut mixture into a roll about 8 inches long, pressing it together carefully, then coat it well with the dried breadcrumbs. Put the chestnut roll into the roasting pan and carefully turn it so that it is coated with hot oil. Bake for 45 minutes, until it is crisp on the outside, spooning a little more of the oil over the roll from time to time during the cooking. Serve the Chestnut Roast cut into slices. Salt and freshly ground black pepper, to taste Cayenne pepper and freshly ground nutmeg Make a slash in the rounded side of each chestnut and roast in a preheated 400 F oven for 5 minutes. Peel off the shell and inner skin. Peel the carrots, parsnip, onion and garlic. Finely chop all of the vegetables, including the scallions and celery. Melt the butter in a large saucepan over medium heat. Add the vegetables and cook for 5 minutes, or until soft but not brown. Add the chestnuts, stock and bouquet garni. Gently simmer the soup for 40 minutes, or until the chestnuts are very soft. Remove the bouquet garni and puree the soup in a blender or food processor. Return the soup to the saucepan, adding the amaretto, 2/3 of the cream, and salt, pepper, cayenne pepper and nutmeg to taste; the soup should be very flavorful. If a sweeter flavor is desired, add a spoonful of brown sugar. To serve, ladle the chestnut soup into warmed bowls. Pour a little of the remaining cream into each bowl and marble it into the soup, stirring with a skewer. Chestnut soup is extremely rich, so keep the rest of the meal simple. Nutrient Value per Serving: 516 Calories, 10 g Protein, 19 g Fat, 11 g Saturated Fat, 75 g Carbohydrates, 57 mg Cholesterol, 582 mg Sodium ** butter, chicken fat, or lard. Make a gash in each chestnut, place in an iron skillet with 1 Tbsp of butter and shake over hot flame for a few minutes. Place in the oven for 10 minutes. Then remove the shell and skins. Cover the blanched chestnuts with boiling salt water and cook until tender. Strain and put through a ricer. Add the rest of the ingredients and mix well. Saute onion & mushrooms in margarine till brown. Add flour & blend. Gradually add stock. Stir till smooth. Add peeled & chopped chestnuts & mix well. Season. Add white wine, heat to boiling point & serve over rice. PREHEAT OVEN TO 375F. Pat the chicken dry and sprinkle with desired salt and pepper. Remove stem and tip of the squashes and cut into 1-inch chunks. Heat the oil in a skillet over medium heat and cook the chicken on both sides until golden, about 5 minutes. Transfer the chicken to a plate and set aside. When cool, place a slice of goat cheese under the skin. Add the onions to the skillet and cook, stirring, about 5 minutes or until soft. Transfer onions to a covered baking dish. Add zucchini, yellow squash and butter to the skillet and cook, stirring, about 15 minutes. Scrape into the baking dish, add desired salt and pepper and mix well. Arrange chicken on the squash, cover and place in the oven for 15 minutes. Arrange the breasts on a platter. Mix the squash with chopped parsley and mound next to chicken. Serve immediately. CRUST: CRUST: Combine all ingredients, mixing to a smooth dough. Press into 12 muffing cups to form tart shells. FILLING: Beat egg whites to stiff peaks. Stir in remaining ingredients. Mix well. Spoon into prepared shells. Bake on lower oven rack at 325 F for 18-23 minutes, or until golden. Cool. HELPFUL HINT: Work dough with hands to make smooth. Information: Perry Lowell, COOKING Echo, 15 Jun 91 from Farm Journal's Choice Chocolate Recipes by Elise W. Manning IBSN 0-345-30184-6 This sauce over ice cream makes the gooiest, caramel-like stuff you've ever gotten stuck in your teeth. Preparation: 1. Combine chocolate and butter in a 2-quart heavy saucepan. Cook over low heat until melted. Add boiling water, stirring well. Stir in sugar and corn syrup. Cook over medium heat, stirring constantly, until mixture comes to a boil Boil 5 minutes. Remove from heat. Stir in vanilla. Serve warm over ice cream. Leftover sauce can be stored in refrigerator and reheated over low heat (or nuked) . although I've NEVER had any leftover sauce to test this technique with! Makes about 1 cup. Servings: makes 14 Calas are one of New Orleans' oldest culinary heirlooms. Before the turn of the centyry, these slightly sweet rice balls were sold in the street by vendors shouting "Calas tout chaud!" ("Calas very hot!"). The vendors have disappeared, but the calas are still served around the city, often for breakfast accompanied by cane syrup, jelly, or a sprinkling of confectioners' sugar DIRECTIONS: In 2 1/2 quart saucepan, heat 3 inches of oil to 350-F. In large bowl, combine flour, granulated sugar, baking powder, salt and nutmeg. Add rice, eggs, and vanilla; stir until soft dough forms. With fingers, shape dough into 2-inch balls and drop, 3 or 4 at a time, into hot oil. Cook, turning if necessary, until calas are evenly browned and center is cooked- about 6 to 8 minutes. With slotted metal spoon, remove calas from oil; drain on paper towels. Sprinkle calas with confectioners' sugar and serve warm. Combine all of the ingredients and mix them together well. Chill the soup. (Executive Chef Bill Donnelly says, "I like to serve this soup in a big bowl with chips around it and some guacamole on the side. It's a wonderful, refreshing dish that is perfect on a hot summer day. MIX THE FLOUR, SALT AND SUGAR in a bowl. Cut the salted butter in pieces 1/3-inch thick and quickly cut them into the flour mixture until it is the texture of cornmeal. You can do this with a pastry blender, with your hands by rubbing quickly and lightly between your fingers, or in an electric mixer or food processor. Cut in the unsalted butter and the vegetable shortening until they are in larger pieces, about 1/8- to 1/4-inch in diameter. This helps to make the dough flaky. Sprinkle in the 3 tablespoons ice water, tossing the dough lightly with a fork to moisten it evenly. Use another teaspoon of water if necessary to make the dough hold together. Stir the dough with the fork until it has come together in small lumps and there is no dry flour left. Divide the dough in half and press it into two balls. Be careful not to knead it--just squeeze it together. Kneading activates the gluten, which makes the dough tough. However, if the dough is crumbly, knead it together very briefly. Wrap tightly in plastic and chill for at least 4 hours. During this time, the enzymes in the flour will mellow the gluten to permit the water to be absorbed completely; this conditioning will help to prevent shrinkage and toughness later. Makes enough for two 9-inch pie shells. Anne's note: 'Chez Piggy' is a terrific restaurant in the beautiful city of Kingston, Ontario where I worked one summer as part of a field work/study placement. The owner, Zalman Yanovsky, was once a member of The Lovin' Spoonful. This cake is always on the menu. Combine flour, sugar, baking powder and salt in large mixing bowl. Add butter and beat with a mixture until blended. In another bowl, combine milk, eggs and vanilla. Beat into flour/butter mixture until very well combined. Stir in poppy seeds and lemon peel. Transfer batter to buttered, floured 9 cup bundt pan or tube pan. bake in preheated 325F oven for 1 1/4 hours. Cool 10 minutes and turn cake on to serving platter. Cook glaze ingredients until sugar dissolves. Glaze top and sides of warm cake with syrup. MAKES: 1 CAKE *If you are using unsalted butter, add 1/2 tsp salt to the recipe in place of a pinch of salt. On lightly floured surface,let dough stand at room temperature 1 hour. Remove casing from sausage. Brown sausage;drain. Add onions; cook until tender. Stir in tomatoes,tomato paste,Parmesan cheese and seasoning;simmer 15 minutes. Roll dough to 15 X 11 " rectangle; press onto bottom and 1 " up sides of greased 13 X 9 " baking pan. Cover with half of mozzarella cheese and tomato mixture;repeat layers. Bake @ 425 degrees 20 minutes. Sprinkle with additional Parmesan cheese,if desired. Let stand 15 minutes before serving. Options: Add 1 cup mushroom slices and 1/2 cup chopped green peppers with onions. Add 1 tsp. fennel seed to meat mixture. Serves 8. Contributed to the echo by: Debra Heng CHICAGO PEPPER STEAK Cook steak in hot oil until well browned on all sides. Place in 8x12" casserole dish, or thereabouts. Stir flour into remaining hot drippings. Cook until dark brown, stirring constantly. Add celery and onion and reduce heat to medium. Cook until veggies are tender. Stir in broth, pepper, Worcestershire and wine. Heat to boiling. Pour over steak in casserole dish. Cover with foil and bake at 350 for 1 hour. Add green pepper and continue to bake, uncovered, for 1/2 hour, or until steak is fork tender. Baste with sauce as it cooks, if needed. Serve over noodles. Optional: Add freshly sauteed mushrooms at same time as green peppers. Notes: Either Butter Beans or Chick Peas can be used in this recipe. Preparation: Slice the mushrooms and grate the cheese. Soak the dried chickp peas/butter beans as instructed on the packet. Drain, and cook in a pan of unsalted boiling water fgor 40-50 minutes or until tender. If using canned beans, just drain. Put the beans in a large greased ovenproof dish. Add the lemon juice and black pepper. Heat the oil in a pan and fry the mushrooms, then add to the dish. Heat the margerine in a non-stick saucepan and add the flour. Cook for 2 minutes over a low heat, stirring, then slowly add the water to make a puring sauce. Pour over the chick peas/butter beans and mushrooms. Sprinkle with cheese and breadcrumbs. Cook in the oven at 180C/350F/GM4 for 25 minutes. Saute the onion and garlic over low heat, covered, until the onion is translucent. Add the milk and raise heat to medium, and cook until a boil is just reached, stirring constantly. Add the chick peas, spinach, and spices, and continue to cook and stir. When spinach is completely wilted, remove a cup and a half of the soup to a blender and puree. Return the puree to the soup, stir well, and serve hot. Makes 4 servings. And the calorie total on this one was 174, and only 1. 6 g fat. (The sherbet, by the way, was 130 calories and 2 g fat, so we were very pleased with ourselves. Soak the chick peas overnight in plenty of cold water; the next day drain the chick peas and rinse under cold water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the celery and stir-cook for 1 minute. Add the carots and stir-cook for 1 minute; add the leek and stir-cook for 1 minute. Add the garlic and cabbage, stir, cover the pot and cook for 2 minutes. Add the tomatoes, tomato paste, and broth. Dump in the chick peas. Bring the soup base to a boil; boil for 3 minutes. Cover and simmer for 1 1/2 to 2 hours, or until chick peas are completely tender. (The soup may be prepared in advance to this point. ) To finish the soup, add the zucchini and elbow macaroni to the simmering soup. Cover and continue to simmer for 12 minutes, or until the macaroni is al dente and the zucchini is cooked through. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot. Place soaked chick peas in a pot & cook for 50 minutes to 1 hour, till soft. Drain, save the stock & mash well. Heat ol in large skillet & saute garlic & onions for 5 minutes. Add celery, carrot, tamari, 2 tsp parsley, cumin, salt & turmeric. Saute till vegetables are tender. Add to the mashed chick peas & mix well. Add the tahini & mix well. Place in a large baking pan or two small loaf pans & bake at 375F for 45 minutes. Serve with a salad &/or vegetables on the side. Heat oil in large skillet. When hot, add garlic, onion & celery & saute till onion is translucent. Add bell pepper & saute till vegetables are lightly browned. Remove from heat & pour olive-tahini sauce into the skillet along with the remaining ingredients. Return to low heat & simmer 5 to 7 minutes. Serve over rice or other grain. Chop the peppers, onions, garlic and tomatoes. Lightly fry the peppers, onion and garlic in the olive oil for a few minutes. Add the parsley, tomatoes and salt and cook on a low heat for about half an hour, stirring, occasionally, until the tomatoes are pulped. Combine this with the cooked chick peas and serve, either with rice or potatoes. Prepare seasoning mix. Remove skin from the 8 boneless chicken-breast HALVES. Cut chicken into bite sized pieces. Place pieces on a baking sheet; sprinkle liberally with seasoning. Let stand at room temperature 30 minutes. Place flour in a plastic bag; add seasoned chicken, shaking to coat all pieces thoroughly. Remove chicken; shake in a colander to remove all excess flour, reserving flour. Heat 1 cup lard in a large soup pot or Dutch oven over medium high heat. When very hot, add chicken in batches; stir until browned and crisp on all sides. Remove from heat. Remove chicken with a slotted spoon; set aside. Loosen any browned bits from the bottom of pan; strain fat to remove particles. Add enough lard to strained fat to equal 1 cup. Add fat back to pot over medium-low heat. Add reserved flour; whisk until a smooth mahogany-colored roux, about 45 minutes. Remove from heat; add onion, bell pepper and celery at once; stir to blend and prevent browning. Cook until vegetabloes are wilted and onion is transparent. *SLOWLY* stir in stock; stir until combined before adding more. When all stock has been added, bring to a full boil. Reduce heat; add sausage, garlic, salt, black pepper and cayenne. Add browned chicken; simmer 25 minutes, stirring often. Add okra; cook 20 minutes. Remove from heat; stir in green onions and parsley. To serve, place 1/2 cup rice in each soup plate. Spoon gumbo over rice. Makes 8 to 10 servings. To prepare seasoning mix, in a small bowl, combine all ingredients. Mix first four ingredients in 2 1/2 qt cassarole. Bake for 20-25 minutes at 375. Seperate biscuits and cut in half rounds. Arrange on top of cassarole. Beat egg well add sour cream. Pour over top of biscuits. Bake at 375 for 25-30 minutes until golden brown. ** canned biscuit are sold in the chilled section of the grocery store, 8 to a can. They are NOT anything like homemade biscuits, these are finer grained, less substance, more fluff than "real" biscuits. Cook pasta according to directions, chill in ice water, drain. Blanch broccoli in boiling water, chill in ice water, drain. Use 1/2 soy sauce to season the chicken, heat oil in no stick pan, brown chicken, and reduce heat and finish cooking. Don't overcook! 4. Slice chicken into 1" strips, turn and cut into 1/4" pieces, place into bowl with other ingredients except dressing and soy sauce. Mix remainder of soy sauce into dressing and pour over pasta, chicken, and vegetables. Toss gently and serve immediately. You maight like to leave the pasta, chicken, broccoli un-chilled and serve it semi-warm. MUSHROOM SAUCE: CHICKEN: Pound meat between sheets of waxed paper until thin. Combine flour, salt and pepper in pie plate. Beat egg with water in shallow dish. Dredge meat in flour; dip in egg mixture; roll well in breadcrumbs. LET SIT ON WAX PAPER FOR 10 MINUTES!!! Heat oil and butter in large skillet over medium-high heat. Add meat in batches and saute until browned, turning once, about 3-5 minutes, adding more oil and butter if necessary. Keep warm and spoon mushroom sauce (see recipe). MUSHROOM SAUCE: Combine broth and flour in small bowl and stir until flour is dissolved. Melt butter in skillet over medium high heat. Add onion and saute until tender, about 1 minute. Reduce heat to medium; add mushrooms; saute 2 to 3 minutes. Stir in broth. Increase heat to medium high and cook until slightly thick, stirring occasionally, about 10 minutes. Blend in cream, salt and pepper. Season to taste with nutmeg and cayenne pepper. VARIATION: For thicker gravy, delete the whipping cream. Gravy will also be browner too. (Or add Kitchen Bouquet to darken sauce. ) NOTE: We find that if we are making this for company it is best to use TWO frying pans to speed things up. Also, this is wonderful when served with Fettucine Alfredo and Stuffed Tomatoes! { Peel orange and cut rind into thin strips; set aside. Sprinkle chicken with paprika; saute in margarine for 2 minutes on each side or until lightly browned. Transfer to a 13-x 9-x 2-inch baking dish; add orange juice, tarragon, and orange rind strips. Bake, covered, for 25 to 30 minutes until done. Remove chicken from pan; set aside and keep warm. Pour contents of pan into a small saucepan. Combine cornstarch and water, stirring until blended; add to orange juice mixture in the saucepan. Bring to a boil, stirring constantly, and cook for 1 minute. Sprinkle chicken with almonds and serve with orange sauce. Makes 6 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. * - 3 oz. ========================================================================== Saute the chicken in olive oil for 5 minues each side over low heat. Remove chicken from the skillet, remove skin & set aside. In the same skillet, saute capers for 1 minute. Remove from heat & add lemon juice & parsley. Pour lemon juice & caper mixture over top of each chicken breast. Serve with fanned avacado slices & rice. Servings: 4 Blend baking mix, paprika and pepper. Flatten chicken breasts to 1/4" thickeness Blend cornstarch and half 'n half. Place ham and cheese on chicken. Roll up from narrow end. Coat with baking mix, place seam side down in 8" round glass baking dish. Cover with wax paper, microcook on high 6 minutes. Add broth, cover, microcook on high 4 minutes. Remove chicken. Add cornstarch mixture to pan juices, stir until smooth. Microcook on high 3-5 minutes, stirring every minute until thickened. Add parsley, stir. Spoon sauce onto plate, top with chicken. Serve with mixed vegetables (broccoli, carrots, cauliflower) and hot bread. From the recipe files of Sheila Exner - September 1991 The recipe reads; "Singe and draw the chickens; let them swell a little before the fire; cut in half and break the bones slightly; soak them in fresh butter melted, into which put a seasoning of parsley, skelion, mushrooms and the smallest shred of garlic, well chopped together with pepper and salt. Let the chicken steep in the butter for a little while, then grate bread crumbs over them and broil over a slow fire. Serve them dry or with a clear gravy. Since our fire is a gas one our procedure was slightly different from that of Mme. de Genlis. Salt and pepper Bread Crumbs The broiler, which has been singed, cleaned and split, was put into an aluminum frying pan in which the butter had been melted. The parsley, onion, mushrooms and garlic were chopped and added to the butter with a seasoning of salt and pepper. The frying pan was covered and the broiler was allowed to simmer gently for about fifteen minutes, being turned occasionally, so that it would absorb the flavor of the seasonings. Then it was rolled in grated bread crumbs and broiled until well browned. The chicken meat is delicately flavored with the mushroom-garlic-onion-parsley combination and should tempt the appetite of the most critical. The pre-cooking in the butter sauce also prevents any "underdoneness" of the broiler. From: 200 years of Charleston Cooking 1930 Shared By: Pat Stockett PREHEAT OVEN to 425F. In a 12-inch oven-proof skillet, heat the olive oil over high heat on top of the stove. Add the chicken and brown on both sides. Add the almonds and cook, stirring, 5 more minutes. Add the chicken stock and lemon juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 30 minutes, turning once. Remove chicken to platter. Transfer the skillet to the stove top, place over high flame and reduce the liquid on top of the stove until it has a shiny consistency. It will look more like a glaze than a sauce. Arrange the chicken pieces on a serving platter and scrape the almonds and glaze over the top. * - boneless, skinned, 4 ounces each Sprinkle chicken with pepper. Dredge with 3 tablespoons of the flour. Heat oil in large nonstick skillet. Brown chicken on both sides. Add garlic. Remove from heat. Reserve 2 tablespoons broth. Add remainder to skillet with wine, thyme, red-pepper seasoning, olives, mushrooms. Simmer, covered, 10 minutes until cooked. Whisk together remaining 2 tablespoons broth and 1 tablespoon flour in small bowl. Stir into skillet. Cook over medium heat, stirring constantly, until thickened and bubbly, 2-3 minutes. Sprinkle with parsley. Serve with rice. Place chicken breasts between two sheets of plastic wrap; using rolling pin or meat pounder, pound to 1/4" thickness. Cut chicken into 2" pieces; set aside. In 3 qt. saucepan over high heat, bring 1 qt. hot tap water to boil, about 4 minutes. Meanwhile, in shallow dish, beat egg; in second dish combine flour and 1/2 tsp salt. Dip each piece of chicken into egg, then into flour mixture to coat completely; shake gently to remove excess flour. In 12" skillet over medium high heat, heat 1 Tbs each butter and oil; add half of chicken pieces; cook 3 to 4 minutes on each side until browned and cooked through. While chicken is cooking, add noodles to boiling water; cook 8 to 10 minutes until tender but firm. Using slotted spoon, remove cooked chicken to plate; keep warm. Heat 1 Tbs butter and remaining 1 Tbs oil in skillet; cook remaining chicken. Remove to plate. To drippings, add asparagus pieces; cook over medium heat about 5 minutes, stirring occasionally until crisp-tender. Reduce heat to low; stir in parsley, lemon juice and peel, remaining 1/2 tsp salt, pepper and chicken; cook about 1 minute longer, stirring until heated through. To serve: Drain noodles; return to saucepan. Toss with remaining 1 Tbs butter to coat. Arrange around outside of serving platter;spoon chicken and asparagus mixture into center. Makes 4 servings. Put Chicken into large pot and cover with water; bring to boil and simmer for 2 to 3 hours, until chicken is falling off bones. Remove chicken pieces from pot. Allow remaining broth to cool. When cool enough strain and skim fat. Return stock to pot. Remove skin bones and fat from chicken and break into bite sized pieces. Put chicken, potatoes, carrots, celery, beanland soup mix, and spices into stock pot. There should be approx. 20 to 25 cups of water in pot. Bring to boil and simmer 1 hour; until vegies are tender. Preheat the oven to 350F. Trim the leaves and coarse stems from the broccoli. Cut the remaining stems and florets into bite-size pieces. Bring about 1 inch of lightly salted water to boiling in a 2-quart saucepan. Add the broccoli and boil, covered, until crisp-tender, about 5 minutes. Drain thoroughly in a colander, then transfer to an ungreased 1 quart casserole or an 8x8x2-inch baking dish. Meanwhile, melt the butter in a 1-quart saucepan over medium heat. Add the onion and cook, uncovered, until soft, about 5 minutes. Blend in the flour, salt and pepper, and the poultry seasoning if used, to make a smooth paste. Gradually add the milk and cook over medium heat, stirring, until thickened, about 5 minutes. Add the chicken to the sauce, then pour the mixture over the broccoli. Sprinkle the cheese over the top of the casserole. Bake, uncovered, for 15 minutes. Makes 4 servings of 380 calories each. [ Reader's Digest Quick, Thrifty Cooking; 1985 ] Posted by Fred Peters. IN A LARGE MIXING BOWL cover noodles with boiling water. Let stand for 10 minutes, separating the noodles occasionally with a fork. Drain. Rinse with cold water and drain again. If using chicken tenders, halve them crosswise. RETURN NOODLES TO BOWL; stir in chicken, cheese, pepper strips and pepperoni. Add dressing and black pepper; toss gently to coat. Cover and chill for 2 hours or overnight. Before serving, add endive and tomatoes; toss gently to mix. Nutrition facts per serving: 252 cal. , 7 g total fat (2 g sat. fat), 36 mg chol. , 792 mg sodium, 28 g carbo. , 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31% mg sodium, 28g carbo. , 1 g fiber, 19 g pro. Daily Value: 17% vit. A, 31 % vit. C, 16% calcium, 8% iron. Preheat oven to 400F. Combine all ingredients in a 9x13x2 inch glass baking pan. Cover with foil and bake for 25 minutes. Serves 4. From the cookbook "Apples" by Robert Berkley Combine water and cracked wheat, refrigerate overnight. Cut cucumber in half lengthwise, core, dice. Halve and slice radishes. Core, seed and dice the yellow pepper. In large bowl, combine chicken, radishes, yellow pepper, mint, cucumber, vinaigrette, lemon juice, and (3/4 tsp salt). Slice green onion. Sprinkle parsley and green onion over chicken mixture. Do not stir in. Refrigerate overnight. To serve: add cracked wheat to chicken mixture, tossing well until mixed. Serve on lettuce-lined plates on spoon into red pepper halves. (*Note: I would omit the salt but have put it in here in brackets Serve with cherry tomato halves mixed with chick peas, and sliced peaches with Ricotta Cream. From: Family Circle magazine, August 1991 Posted by: Sheila Exner, September 1991 Courtesy of Shareware RECIPE CLIPPER 1. Season the chicken with pepper. In a large skillet, heat the oil and brown the chicken for about 5 minutes on each side. Remove the chicken from the skillet and place in a bowl or on a platter. Add the onion, garlic and eggplant and cook the vegetables stirring them for about 1 minute. Then stir in the tomatoes. Add vinegar, wine and broth. Bring the mixture to a boil and stir in the bay leaf, thyme and pepper flakes. Return the chicken pieces to the skillet and spoon the sauce over them. Cover the skillet and simmer the chicken pieces, basting them occasionally with the sauce, for about 20 minutes or until the chicken is tender. Remove and discard the bay leaf before serving the chicken. Serves 4 to 6. SPRINKLE THE CHICKEN with salt. Grind the peppercorns, clove and cinnamon together in a spice mill and mix with the sugar, sherry, garlic, vinegar and 1 1/2 teaspoons salt. Spread 1/3 of the onion in the bottom of the crockpot; cover with 1/3 each of the tomatoes, chicken and fruit. Add the bay leaves and sprinkle with some of the seasonings and pour on half the vinegar-spice mixture. Repeat the layers, finishing up with a topping of onion, tomatoes and fruit. Cover and cook for about 1 hour, then uncover and cook for 30 minutes longer, or until the chicken is tender and some of the juices have been reduced. Discard bay leaves. FOR THE GARNISH: Heat the oil and fry the plantain slices until deep golden brown. Remove and drain. To serve, cover the top of the stew with the capers, olives and plantain. Season chicken with salt and pepper to taste. Place in crockpot. Mix wine and soup and pour over chicken. Pour mushrooms over top of chicken and cook on low 7-9 hours or on high for 3-4 hours. Sliced onions may be added for a different flavor. Servings: 4 Posted By: DOBI BULLOCK 6/92 *NOTE: To toast flour, preheat oven to very hot (500F). Line a small cookie sheet with foil, turning up the foil edges. Spread the flour in a thin layer over the foil. Bake for 8 to 10 minutes, stirring occasionally, until light brown. Cool. Heat the oil in a large nonstick saucepan over medium heat. Add the onion and garlic. Saute for 2 minutes. Add the sweet red pepper; saute for 2 minutes. Stir in the flour until mixed. Stir in the broth. Add the chicken, ham, tomatoes, bay leaf, thyme, black pepper and hot red pepper. Bring to a boil. Lower the heat and simmer for 20 minutes. Add the okra; simmer for 10 minutes. Ladle into soup bowls. Add 1/3 cup rice to each bowl. Makes 4 servings (6 cups). Nutrient Value per Serving: 326 Calories; 30 g Protein; 7 g Fat; 34 g Carbohydrate; 796 mg Sodium; 62 mg Cholesterol Exchanges: 1/4 starch/bread, 3 vegetables, 3 lean meat [FAMILY CIRCLE; Sept 25, 1990] Posted by Fred Peters. In a large skillet or wok, bring chicken and broth to boil over high heat. Reduce heat; cover and simmer 10 minutes. Turn off heat; let stand 20 minutes or until chicken is tender. Remove chicken from broth; reserve 2/3 cup broth. Discard chicken bones and skin. Cut into 2 x 1" pieces. Arrange chicken and ham alternately on serving platter; keep warm. In small bowl, stir together cornstarch, reserved broth, corn syrup, soy sauce and sherry until smooth. In large skillet or wok, heat corn oil over medium high heat. Add broccoli; stir fry 2 minutes or until tender crisp. Remove. Arrange around chicken and ham on serving platter. keep warm. Add green onion and ginger to skillet; stir fry 30 seconds. Stir cornstarch mixture; add to green onions and ginger. Stirring constantly, bring to boil over medium heat and boil 1 minute. Spoon over chicken and ham. Makes 4 servings. Prepare chicken. Combine oil, mustard, and soy sauce in a large frying pan or dutch oven. Heat. Place chicken breasts, skin side down, in frying pan. Scatter leeks on top. Generously sprinkle with pepper, cover and cook over low heat 30 minutes. salt and pepper to taste Heat oil and brown chicken. Add garlic and onion, saute. Add lima beans, tomatoes, parsley, and paprika. Cover, reduce heat and simmer until chicken is done, about 15 minutes. PREHEAT OVEN TO 400F. Wash chicken pieces and pat dry. Season with salt and pepper. In large, heavy-bottomed skillet, heat oil over high heat and brown chicken pieces, turning when necessary. Adjust heat so that chicken browns quickly but does not burn. Transfer chicken to shallow casserole large enough to hold chicken in 1 layer. Add onions to skillet and cook, stirring frequently, about 5 minutes or until onions are soft and lightly colored. Stir in flour, mixing well with spoon. Pour in chicken broth and, stirring constantly, bring to a boil. Reduce heat and let it simmer 2-to-3 minutes. Pour sauce over chicken in casserole. Bake, covered tightly, about 20 minutes. Scatter mushrooms over chicken, re-cover and bake 10 minutes longer or until chicken is tender. Sprinkle parsley over top and serve. Dip chicken pieces into milk, then roll in flour. Brown on all sides in hot butter in skillet. Put in 3-quart casserole and sprinkle with salt and pepper. Brown mushrooms lightly in butter remaining in skillet. Place on top of chicken, and season. Cover and bake in preheated moderate oven (350 F. ) for 45 minutes to 1 hour, or until chicken is tender. Add sour cream seasoned with 1/2 teaspoon salt. Cover and bake for 10 minutes longer, or until cream is just heated. Sprinkle with paprika. Preheat broiler. Melt butter in medium saucepan over medium heat; stir in Worchestershire sauce, garlic salt, and mustard. Cook for 2 minutes, stirring often; remove from heat. Brush onion halves with sauce and place on broiler pan. Brush chicken with sauce and place, skin side up, on top of onion halves. Arrange oven rack so that chicken is about 6 inches from heat. Broil for 15 minutes; turn onion and chicken skin side down, leaving onion on top. Brush liberally with sauce; broil for 15 minutes longer, or until chicken is fork tender. Remove from oven. Serve hot sprinkled with salt and pepper to taste. Reserve back, wings, and neck of chicken for later use. Wash remaining pieces and dry. Dredge with flour mixed with 1/2 teaspoon salt and 1/8 teaspoon pepper. Brown on all sides in hot fat. Remove to 2-quart casserole. Add boiling water, cover, and bake in preheated moderate oven (350 F. ) for 1 hour, or until tender. Add cream, remaining salt and pepper, and the oysters. Cover and bake for 10 minutes longer. Sprinkle with almonds and serve at once with hot baking powder biscuits, if desired. a 18488 Water 3.00c b 18489 Rice 2.00c a 18489 Water 2.00c b 18490 Rice flour 1.00lb Mint and/or coriander sprigs (optional garnish) PREPARATION: Mince the garlic and ginger. In a bowl, combine garlic, ginger, cumin, the 3 tablespoons vinegar, the 1/4 cup olive oil and salt and pepper to taste. Add the chicken, stir to coat, and let stand at room temperature, stirring once or twice, for about 1 1/2 hours. For the Jalapeno and Tomato Dressing, peel, seed and chop the tomatoes and place into a large bowl. Seed and mince the jalapenos. Mince the garlic and onion. Mince the mint and coriander. Add the garlic, onion, jalapenos, mint and coriander to the bowl with the tomatoes. Stir in 2 tablespoons vinegar, 2 tablespoons olive oil and salt to taste and let stand at room temperature, stirring once or twice, for at least 45 minutes. Recipe can be made to this point a few hours ahead. COOKING and SERVING: Heat the grill. If using wood chips, soak a handful in water for 20 minutes. Put chips on the fire. Grill the chicken, turning occasionally and brushing with the marinade, until crisp and dark brown on both sides, about 15 minutes total. Or broil for about 20 minutes Cook the pasta in a lerge pot of boiling, salted water until just tender. Drain and toss immediately with the tomato dressing. Season pasta to taste with salt and pepper and put onto plates. Top each serving with 2 grilled chicken thighs and granish with mint and/or coriander sprigs. Serve warm. Yield: 4 servings [ The Best of COOKS Magazine; 1987 ] Posted by Fred Peters. 91 GRATED ORANGE ZEST In bowl, combine greens, chicken and onion. Core and quarter pears;slice into 1/4 inch thick wedges and tuck into greens. Pour dressing over top. Sprinkle with cheese, walnuts and croutons. Toss before serving. Makes 6 servings. HONEY TARRAGON VINAIGRETTE 3 tbsp white or tarragon vinegar 1 clove garlic, minced 2 tbsp minced hsallot 2 tbsp honey 1 tbsp dijon mustard 1 1/2 tsp salt 1/3 cup walnut or olive oil In bowl, whisk together vinegar, garlic, shallot, honey, mustard,tarragon and salt. Gradually whisk in oil until thickened. (Can be refrigerated for up to 6 hours. Whisk before using) 18491 BASIL LEAVES 4.00 j 18492 Fresh red chillies 5.00 a 18492 Onion, quartered 1.00 b 18492 T Chicken and Pineapple Salad in Curried Mayonnaise Dressing Toast shredded coconut in a moderate oven for about 5 minutes. Combine dressing ingredients and mix well. Put chicken, pineapple, toasted coconut, shallots, and dressing in a bowl and mix well. Refrigerate 1 hour before serving. Serves 4. e 18492 -lightly, or 1 anchovy 0.00 f Peel potatos and cut into 1" cubes. Set aside. Melt butter in heavy skillet, such as cast iron. Add onions and saute till golden brown. Add chicken breasts and potatos. Sprinkle with salt and pepper. Cover and cook on medium heat 20 minutes, turning often. Sprinkle with oregano and italian seasonings. Continue to cook, turning often, for another 20 minutes. Sprinkle with parsley and continue to cook until chicken is done to your satisfaction. b Place chicken in bowl. In cup, mix thyme, paprika, 1/2 t salt and 1/4 t pepper; sprinkle over chicken. Turn to coat. In Dutch oven, heat oil over medium-heat; brown chicken in batches, 3 to 4 minutes each batch, removing chicken to plate after browning. To drippings in pan, add onions; saute 1 minute. Add remaining ingredients and remaining salt and pepper. Mix; top with chicken. Cover; bake 35 to 40 minutes or until chicken and rice are cooked. Combine rice, chicken, celery, onion, lemon juice and nuts. Add salad dressing and mix lightly. Season to taste with salt and pepper. Chill, and serve on salad greens. e Steamed Prawns With Black Beans Steamed Prawns With Black Beans (see Jup Jing Ha) Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Preheat oven to 375. Lightly saute chicken (cut into serving pieces) and sausage (cut into 2 inch pieces) in a large oven proof casserole until browned. Add tomatoes, garlic, and green pepper (cut into chunks). Bake, covered, 1 1/2 hours, or until broth is somewhat reduced and chicken is tender. teamed Salmon Sauce Steamed Sambal Peasant Style (sambal Lada Uap) Steamed Shredded Cabbage In crockpot, combine undrained beans, tomato juice, carrots, celery, onion, garlic, bay leaves, bouillon, basil, and oregano. Place froze chicken atop bean mixture. Cut sausage in half lengthwise and slice. Place atop chicken. Cover; cook on low-heat setting for 10-12 hours or high-heat setting for 5-6 hours. Remove bay leaves. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Place chicken and water in a large kettle; bring to a boil. Reduce heat; cover and simmer until chicken nearly falls from the bones. Remove chicken from stock. Chill stock. Remove chicken from bones and cube; set aside. Puncture skins of sausages; cover with water in a small saucepan and boil until fully cooked, 20-30 minutes. Drain; pan-fry sausages until browned. Cool and cut into bite-size pieces; set aside. In a Dutch oven, cook bacon until crisp. Drain, reserving 1 tsp. drippings. Cool and crumble bacon; set aside. In the drippings, saute' garlic. Skim fat from the chicken stock; add 5 cups to Dutch oven. Add chicken, sausage, bacon, parsley and oregano. Cover and simmer 10-15 minutes. Add tomatoes, tomato sauce, macaroni, salt and pepper; simmer 10 minutes more. From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo ? Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * thinly sliced and separated into rings ** or 1 t dried basil, crushed *** 2 med (6 oz total) boned skinless chicken breast halves Halve large slices of zucchini. In a large bowl stir together zucchini, onion, tomato, olives, parsley, basil, and garlic powder. Divide evenly between 2 individual casseroles or au gratin dishes. Top with a chicken breast half. Dot with margarine. Sprinkle chicken breast halves with 1/8 t salt and 1/8 t pepper. Bake, covered, in a 350 deg F. oven about 40 minutes or till chicken is no longer pink. Per serving: 200 calories, 28 g protein, 7 g carbohydrates, 6 g fat, 72 mg cholesterol, 295 mg sodium, 635 mg potassium. Sticky Rice (khao Neeo) Stifado Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal COMBINE CHICKENS AND WATER in a 5-quart stockpot. Cover, bring to a boil over high heat. Reduce heat to low and skim off the scum that accumulates on the surface. Remove chicken breast quarters and set aside. Add 2 cups carrots, 1 cup onions, 2 cups celery, green leek tops, peppercorns, bay leaves, thyme and salt. Cover and simmer for 45 minutes. Remove cover, replace the chicken breasts and continue to cook for another 25 minutes. Meanwhile, slice the white parts of leeks into 1/4-inch rounds and wash well to remove any sand. You should have about 1 cup. Melt the butter in a medium saucepan over medium heat and add the leeks and the remaining carrots, onions and celery. Cover and cook gently until vegetables are soft, about 5 minutes. Remove the chicken from the liquid and place on a platter. Strain the liquid through a fine strainer into a large plastic container and discard the herbs, spices and the cooked soup vegetables. Skim and discard any fat from the surface of the broth. Remove and discard chicken skin. Remove the meat from the bones, dice it and set aside. Place bones in an airtight freezer container and save for making stock. Immediately prior to serving, transfer broth to a pot and heat, covered, over high heat. Heat chicken and vegetables, covered, in 350F oven until hot. Decorate each soup bowl with some heated diced vegetables and chicken. Pour the hot broth into a pitcher or soup tureen and pour the soup into the garnished bowls at the table. 0000002529 Combine chicken, apples, celery, and nuts. Moisten with mayonnaise or boiled dressing. Mix lightly with 2 forks. Serve on crisp lettuce. 12 servings. Ione Shields. Brooksmith, TX. 0000002530 0000002530 0000002530 0000002530 0000002530 0000002531 0000002531 0000002531 0000002531 0000002531 0000002531 0000002531 0000002531 0000002532 0000002532 0000002532 On a floured surface, roll each sheet of pastry to a 12 x 12" square and trim sides even. Cut 16-3" squares from each sheet (32). Place the chicken and BBQ sauce in a mixing bowl and mix well. Place about 1/2 T of the filling on one diagonal half of each square. Brush the edges of each with a little of the beaten egg. Fold neatly in half to form a triangle, and press the edges with the tines of a fork to seal. Place on 2 foil-lined baking sheets. Can cover and refrig up to a day. They can also be frozen. Cover with plastic wrap and then wrap tightly with foil. Defrost for 24 hours in refrigerator before baking. Preheat oven 350. Brush tops of each with beaten egg. Bake until golden, about 20 minutes. Remove and cool 5 minutes. Arrange on a napkin-lined serving plate or place in a napkin-lined basket. Serve warm. BBQ SAUCE: 1. Combine all in large heavy saucepan and mix well. Cook, stirring occasionally, over low to medium heat, until has reduced by half and is quite thick, about 1 hour. Remove from heat and cool. Cover tightly and refrigerate. Can be stored in refrigerator for up to 4 weeks. It's best made at last 1 day in advance. Can use of grilled chicken, pork chops, or ribs. 0000002539 0000002539 0000002539 0000002539 0000002539 0000002540 0000002540 0000002540 0000002540 0000002540 0000002540 0000002540 0000002540 0000002540 0000002540 In a large kettle, cook chicken in water until tender. Cool broth and skim off fat. Bone the chicken and cut into bite-size pieces; return to kettle along with remaining ingredients. Simmer, uncovered, for at least one hour or until vegetables and barley are tender. Remove bay leaf. Yield: 5 servings. (about 1 1/2 qts. ) Diabetic Exchanges: One serving (prepared without bouilion and salt) equals 2 1/2 lean meat, 1 starch, 1 vegetable; also, 259 calories, 127 mg sodium, 89 mg cholesterol, 22 gm carbohydrate, 31 gm protein, 5 gm fat. 2536 Margarine or butter 1.00tb 2536 Sliced mushrooms 1.00c 2536 All-purpose flour 1.00tb 2536 Pepper salt and pepper to taste Cover meat with cold water and slowly bring to boil. Skim and simmer for 1 hour. Add beans, peas, tomatoes, carrots, onions, celery and lemon. Cook 3 hours. Add remaining ingredients and simmer 30 minutes. Makes about 4 gallons. Keep adding water during cooking to keep vegetables and meat covered. 2536 Spicy prepared mustard 1.00tb 2536 Beef bouillon This is one of those dishes that can be endlessly adapted. Substitute different wines or even vinegars for the Marsala to wind up with very different dishes. HEAT THE OIL in an oven-proof 12-inch skillet over high heat. Add the chicken and brown well. Remove and reserve on a plate. Preheat oven to 425F. Discard the cooking fat in the skillet, add onions, Marsala, tomato paste, chicken stock, salt and pepper. Bring to a boil. Replace the chicken thighs and transfer the skillet, uncovered, to the oven. Cook for 20 minutes, add the breasts and continue to cook another 12 to 15 minutes. Remove skillet from oven and remove chicken to a plate. Replace skillet on the stove top over high heat and reduce the cooking liquid until it becomes shiny and somewhat thickened. Remove from the heat and swirl in the butter. Arrange the chicken on a serving platter and strain the sauce over it. tomatoes 1.75c Cut chicken in slices (half finger-size), salt and pepper it. Cut mushrooms in fine slices and fry. When half-done add chicken and pepper. When done add cream while stirring. Add salt and paprika to taste. Let cook for at least 3 min. To serve with rice. Lemon juice 0.25c 2538 Dried red kidney beans 1.00lb Rinse breasts and pat dry. Pound out to 1/4 inch thick. In bowl, blend flour, salt, pepper. Coat both sides of breasts. In heavy skillet over medium heat, heat oil and butter till "foamy". Add chicken - 2 minutes per side just enough to cook meat. Transfer to plate and set aside. Pour off all but light film of fat and drippings. Increase to medium high heat. Add wine, broth, lemon juice, and mushrooms. Reduce by half. Pour sauce evenly over chicken. Garnish with capers, lemon, lime, parsley. Serve immediately. Suggestion: server chicken and sauce over linguine or rice! Notes: I'm used to seeing this recipe with heavy cream used as the base, but it still looks good! 2.00ts 2538 Bay leaves 3.00 2538 Salt 0.00 * wild mushrooms (oyster, shitake, Enowki, etc. ) 1.00ts 2538 Thyme 1.00ts 2538 Oregano 1.00ts 2538 Tabasco, depending on taste 2.00ts When puff pastry reaches room temperature, unfold it onto a floured surface, sprinkle top lightly with flour, and roll it out as flat as you can, but to where you can still handle the dough. Cut dough into 4 equal sized squares. Using medium heat, melt the butter, add chicken breasts, and cook 5 minutes per side. Place each breast in the center of a pastry square, put 2 Tbsp of cream cheese on top of each breast. Now sprinkle to taste with Seasoning for Meat and lemon pepper. Pull the edges of the pastry square up and fold them over the breast as to seal the breast inside the puff pastry. Brush the top of pastry with melted butter if you wish. Bake uncovered in a preheated 350 degree oven for 30 minutes. h 18494 Pepper to taste 1.00 i 18494 Small pasta shells, cooked 0.50lb Cut each breast into two and gently cut and pull the skin and fat away from the meat. Mix the flour with the thyme and pepper then lightly dust the breast halves with the mixture and set aside. Heat a tablespoon of oil in a saucepan and toss in the rhubarb. Cover and cook gently over medium- low heat for 3 to 4 minutes or until the rhubarb is tender. Stir in the orange zest, a tablespoon of honey and the worcestershire sauce. Cover again and cook for another minute or two. Taste and add the extra honey if you want a sweeter sauce. Stir to form a puree and set it aside in a warm spot. Heat the remaining oil in a frying pan and add the halved breasts to the pan. Cook for 8 to 10 minutes or longer if they are especially large. To serve, place each breast on a warmed plate and slice on the on the diagonal into 6 or 7 thin slices. Add some rhubarb puree and watercress. Serves 8. Potatoes, carrots, and fresh peas are all good accompaniments. ley 0.00 Fresh coriander or parsley, for garnish 1. In a large bowl, combine taco sauce, mustard, and lime juice. Add chicken breasts and marinade at room temperature for 30 minutes. Remove chicken; reserve marinade. In a large frying pan, melt butter over medium heat. Add chicken breasts and cook 3 to 5 minutes a side, until lightly browned. Add marinade to pan and cook, turning chicken once or twice, until fork tender. Remove to a warm platter. Raise heat to high and boil marinade 1 minute. Pour over chicken. Top each chicken breast with 1 tablespoon yogurt and a slice of lime. Garnish with coriander. Prep: 5 mins. Marinate: 30 mins. Cook: 20 mins. d 18496 Walnuts, Finely Chopped 0.25c e 18497 Oranges 2.00 a 18497 Honey In a medium bowl combine pineapple juice, orange juice, lemon zest, lemon juice, garlic, thyme, salt and pepper; set aside. Rinse chicken and pat dry. Place 6 chicken breasts in each of 2 large heavy food storage bags. Pour 1/2 of the marinade into each bag. Press out air and seal bags. Squeeze gently rubbing the marinade into chicken. Place each bag into the refrigerator for 2-4 hours, turning and rubbing marinade into chicken several times. Remove from refrigerator 30 minutes before barbecuing. Cook about 25 minutes over medium heat until well browned on both sides. Do not overcook. 497 Salt 1.00ts g 18497 Sugar 0.50c h 18497 Eggs; slightly beaten 2.00 i 18497 Milk Cut each chicken breast in half down the center. Cut off and discard any membranes. Sprinkle with salt and pepper. Peel the onions and place them in a saucepan with cold water to cover and salt to taste. Bring to a boil and cook for about 2 minutes. Drain. Heat the oil in a large heavy skillet and add the breast pieces. Cook for about 30 seconds and add the onions. Cook for 10 minutes, then turn the chicken pieces. Scatter the mushrooms over all and cook for 3 minutes more. Add the basil leaves, wine, and butter. Cook, covered, about 3 minutes. Remove the basil leaves and garnish each breast piece with one of the leaves. Serve with the onion and mushroom sauce spooned over. Yield: 4 servings. [ Pierre Franey, 60-Minute Gourmet Column ] 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18489 Steamed Rice (korean Bab) Korean Vegetarian Rice 29619 Preheat the broiler. Skin and bone the chicken breasts. Melt 2 tablespoons of the butter and 2 tablespoons of the oil in a heavy skillet over medium heat. Add the celery, carrots, onion and ham. reduce the heat and cook, covered, for 10 minutes, stirring occasionally. The vegetables should not brown. Blend the salt, pepper and flour in a small bowl. Remove the vegetables to a plate and keep warm. In the same skillet, heat the remaining butter and oil over medium-high heat. Dredge the chicken breasts in the flour mixture and shake off any excess. Place the meat in the skillet and cook for about 3 minutes on each side to brown. Reduce the heat to medium if necessary, to prevent burning. Arrange the chicken pieces in a foil-lined 15-by 10-by 1-inch baking pan. Divide the vegetable mixture evenly and top each piece of chicken. Place a slice of cheese on top of the vegetables. Broil just until the cheese melts. Do not let the cheese burn. Makes 4 servings of 500 calories each. [ Reader's Digest Quick Thrifty Cooking; 1985 ] Posted by Fred Peters. ce - Khao Neow * Thai Rice 29628 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18494 Steve's Mum's Lentil Soup 29630 Preheat the oven to 350 degrees. Salt and pepper the chicken. Place the chicken, skin side up on a broiler pan or in a baking pan. Bake in the oven for 45 to 50 minutes. Transfer the chicken to a heated platter and cover with foil to keep it warm. Heat oil in saucepan and add onion. Cook until limp. Add wine and bring to a boil. Cook to reduce the liquid by about half and add honey, chicken broth and tomato paste. Stir. Add any liquid that has accumulated on the chicken platter. Add the cranberries and bring to a boil. Cook until the cranberries pop, about three minutes. Stir often. Add butter and stir again. Pour sauce over chicken and serve. Makes 4 servings. -1.00 -1.00 -1.00 des 18497 Sticky Orange Muffins 29633 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre Heat butter and cooking oil in heavy skillet. Flour and sprinkle each chicken breast with paprika. Simmer, slowly, for about 20 to 30 minutes, turning frequently, until tender and browned. Don't overcook, because chicken meat will become dry and tough. Serve with warm Roquefort Sauce. Roquefort Sauce: Melt 3 Tbs butter in a saucepan. Stir in 3 Tbs flour until blended, then slowly, stir in 1 1/2 cups milk. When sauce is smooth and hot reduce heat and add 8 oz. crumbled Roquefort cheese. Season with 1/4 tsp paprika and 1/2 tsp dry mustard. Stir sauce until cheese is melted. Makes about 2 cups. 0.50ts 7833 White sesame seeds 0.25c 7834 Pork spareribs 1.50lb 7834 Salt Servings: 4 In 2 cup measure, mix tomato sauce, Italian seasoning and garlic powder. Cover loosely, Microcook on high 2 minutes, stir, microcook on medium for 4 5 minutes. Combine cornflake crumbs, parmesan cheese and parsley flakes. Dip chicken in beaten egg, then in crumb mix to coat. Arrange on dish, cover with wax paper. Microcook medium-high (70%), 5 minutes. Rearrange, do not turn over, cover continue cooking for 4 to 9 minutes. Pour tomato sauce over chicken, sprinkle with cheese. Microcook, uncovered, on high for 2-4 minutes. Serve with spinach noodles and garlic toast. From the recipe file of Sheila Exner - September 1991 1.50tb 7834 beans, coarsely chopped 0.00 7834 Finely chopped garlic 2.00ts 7834 Salt COMBINE PASTA AND BROTH in a small pot, cover, place over medium-high heat, bring to a boil and cook 5 minutes, or until barely soft. Remove from heat and transfer contents of the pot to a work bowl. Add salt and pepper. Meanwhile, heat the olive oil over medium heat in a medium skillet on the stove, add the onions, garlic and anchovies and cook, stirring occasionally, until onions are softened, about 8 to 10 minutes. Scrape the mixture into a food processor, add basil and puree until coarsely ground. Add onion mixture to the pasta in the mixing bowl and add egg white and bread crumbs. Mix well. Chill in the refrigerator. Pull the tenderloins off the meat side of each breast and set aside. Remove the skin in 1 piece and set aside. Place breasts between layers of plastic wrap or wax paper and flatten to a 3/8-inch thickness. Gently flatten the tenderloins. Lay the breasts down on what was their skin side and place about 1/3 cup stuffing on each breast, leaving a 1-inch border. Gather up the edges around the stuffing as best you can. Lay a tenderloin on the opening and wrap each bundle with the skin. Preheat oven to 350F. Place the bundles in a baking dish just large enough to hold them comfortably. Pour in Marsala and vinegar, cover and place in oven for 20 minutes. Arrange the chicken on a platter and pour the cooking juices into a saucepan. Place saucepan over high heat and boil until reduced by half. Remove from the heat, pour the sauce into a mixing bowl and vigorously whisk in 3 tablespoons olive oil. Pour the sauce over the chicken and serve immediately. 7835 Salt 1.00ts 7835 Soup Stock 0.50c 7835 Cornstarch Paste 1.00tb Melted butter or margarine for basting Finely chopped pecans for final dusting Brown the sausage, drain, and set aside. In the same pan, melt the butter or margarine and saute the celery and onion until soft. Add the chopped pecans, salt, pepper and savory and saute for an additional 3 minutes. Stir the sausage into the sauteed mixture and mix lightly with the bread crumbs. Add the beaten egg. On a cookie sheet or heavy-duty foil, make 6 mounds of stuffing. Place chicken breasts, skin side up, over stuffing, tucking the edges of the chicken underneath. Brush with butter. Bake at 350 F for 25 minutes, basting with butter. Dust with finely chopped pecans and increase the heat to 400F; bake for 1 minute more. Serve with a sprig of parsley and a whole spiced crabapple. Makes 6 servings. [ MID-ATLANTIC COUNTRY MAGAZINE; May 1990 ] Posted by Fred Peters. 7734 Mirin/rice wine or dry 3.00tb Pound the chicken fillets to a uniform thickness of 1/3 inch (or have the butcher do it). Pour the wine into a skillet and bring to a boil over medium-high heat. Add the chicken breasts, reduce the heat to a simmer, and poach the chicken for 5 to 7 minutes, Remove with a slotted spoon and set aside, reserving the wine. Meanwhile, bring the orange juice and vinegar to a boil in a small saucepan. Remove from the heat and add the raisins and curants; let them soak for 15 minutes. Add the reserved wine and the remaining ingredients to the orange juice pan; bring to a boil over high heat. Reduce the heat and simmer, uncovered, until the mixture is reduced by half. Cut the chicken fillets into slices. Pour the sauce over the chicken and let it sit at room temperature for at least an hour before serving. The dish can then be reheated, served room temperature, or chilled. NOTE: The dish can be prepared up to 2 days in advance and reheated slowly or served cold or chilled. Makes 6 servings. Nutrient Value per Serving: 336 Calories, 9 g Fat, 2 g Saturated Fat, 36 g Protein, 24 g Carbohydrates, 96 mg Cholesterol, 199 mg Sodium. [The Washington Post; January 9, 1991] Posted by Fred Peters. lined steamer basket. Set the basket over several inches of boiling water 'm a wok or saucepan. Cover and steam for 20 to 25 minutes, or until the rice is tender, shiny and slightly sticky, adding water to the pan if necessary. Serve immediately. Makes 10 cups. 226 CALORIES PER CUP: 4 G PROTEIN, 0 G FAT, 50 About 50 minutes before serving,with knife, remove bones from chicken breast halves, leaving bones in wings. Preheat oven to 425 degrees. In bowl, with fork, mix blue cheese, watercress leaves and butter until blended. Starting at a narrow end of each chicken- breast half, carefully push fingers between skin and meat to form a pocket. Spoon 1/4 of cheese mixture into each pocket. Place chicken, skin-side up, in open roasting pan. Sprinkle with salt and pepper. Bake 30 minutes or until chicken is fork-tender and golden brown, brushing occasionally with drippings from pan. To serve, arrange Bibb lettuce on platter; drizzle with bottled oil- and vinegar dressing. Place chicken on lettuce. Garnish with watercress sprigs. Makes 4 servings. and stir with fork until well mixed. Do not beat. Combine remaining sugar and cinnamon;sprinkle over batter. Bake in 350 F oven for 35-40 mins. 7736 Green Onion Tops Servings: 8 This is one of my best recipes. It can be made a day ahead of time. Then when you have your guests in you will be free to be with them. DO NOT OVERCOOK THIS RECIPE! Remove bones and skin from chicken. Place each piece between 2 pieces of plastic wrap and pound with wooden mallet to flatten into cutlets about 1/8 inch thick. Whip butter until foamy add oregano, marjoram and parsley. Cut cheese into 8 pieces. Spread herb butter mixture on cheese (using about half of butter mixture. ) Place a piece of cheese on each cutlet and roll up as for jelly roll tucking in ends to seal tightly. Coat rolls with flour; dip in egg then woll in bread crumbe. Place in flat baking dish and bake, uncovered, for 20 minutes at 350 degrees. Meanwhile melt remaining butter mixture; stir in wine and pour over chicken. Continue baking, basting ocasionally for about 15 minutes longer, until chicken is tolden brown and tender. Be careful not to overcook or it will be dry. The secret of pounding the chicken is to pound from the center of the breast outward. Just like you would do if your were rolling pie dough. Sometime you have to do this twice becauce the chicken goes back to its original position. I pound, roll, flour, dunk ect. the breasts one or two at a time for this reason. Emily Jorge 7836 Sesame oil 1.00ts 7836 Oil, preferably peanut 0.33c * 4 med (12 oz total) boned skinless chicken breast halves In a small saucepan cook carrot, green onion, and curry powder in margarine till vegetables are tender. Remove from heat and stir in bread crumbs, raisins, and water. Place 1 chicken breast half, boned side up, between 2 pieces of clear plastic wrap. Working from the center to the edges, pound lightly with a meat mallet to 1/4" thickness. Remove plastic wrap. Repeat with remaining chicken. Sprinkle chicken pieces lightly with salt. Place 1/4 of the stuffing mixture on 1/2 of each chicken breast. Fold the other half of the chicken breast over the filling. Secure with a toothpick. Place chicken in an 8x8x2" baking dish. Sprinkle with paprika. Bake, covered, 350 deg F, for about 25 minutes or till chicken is tender and no longer pink. Meanwhile, combine yogurt and marmalade. To serve, dollop about 1 Tbspn yogurt mixture atop each piece of chicken. ******************************************************* **** Per serving: 223 calories, 28 g protein, 12 g carbohydrates, 6 g fat, 73 mg cholesterol, 209 mg sodium, 363 mg potassium. sauce 2.00ts 7836 Salt 0.25ts 7836 Sugar 1.00ts 7836 Sesame oil Rinse split chicken breasts and pat dry. Peel lime, removing all white pith. Cut lime into thin slices; tuck slices under breast skin. On waxed paper, combine bread crumbs, cilantro, garlic, salt and pepper. In shallow dish, beat egg whites and water. Dip chicken in egg whites; coat with bread crumb mixture. Place skin side down on rack of broiler pan. Broil 6-8 inches from heat source 10 minutes on each side. Preheat oven to 350 degrees. Transfer chicken to oven. Bake 10 minutes or until meat near bone is no longer pink when cut with knife. 7837 Bok choy, cut into 1-inch 1.50lb 7837 pieces 0.00 7838 Chinese celery, or: 1.50lb 7838 Euro Combine the flour, salt and pepper on a piece of waxed paper. Dredge the chicken in the flour mixture to coat well. Heat 1 tablespoon of the butter and the vegetable oil in a large, heavy skillet over moderate heat. Add the chicken and brown on both sides. Drain the cooked chicken on paper toweling. Add the remaining tablespoon of butter to the skillet. Saute the mushrooms over moderately high heat for 3 minutes. Add the Marsala wine. Scrape up the brown bits from the bottom of the skillet. Remove from the heat. Place the chicken in a microwave-safe 12 x 8 x 2-inch baking dish with the thickest parts toward the outside. Pour the mushroom-wine mixture over all. Cover with waxed paper. Microcook at 100% power for 6 to 8 minutes until the chicken is cooked, rotating the casserole 180 degrees at half time. Remove the chicken and mushrooms with a slotted spoon to a bowl. Keep warm. Whisk together the broth and cornstarch in a small bowl until smooth. Stir into the baking dish liquid. Microcook, uncovered, at 100% power for 2 to 3 minutes until the sauce thickens and boils, whisking at half time. Return the chicken and mushrooms to the baking dish. Spoon sauce over the top and serve with noodles. Makes 5 servings. Nutrient Value per Serving: 283 Calories, 34 g Protein, 11 g Fat, 10 g Carbohydrate, 421 mg Sodium, 98 mg Cholesterol Exchanges: 1/2 starch/bread, 4 1/2 lean meat [FAMILY CIRCLE: Sept 25, 1990] Posted by Fred Peters. Salt and freshly ground pepper to taste Tomato Sauce: Blend the tomatoes thoroughly in a food processor or blender. Heat the oil in a saucepan; add the onion and garlic. Cook briefly, stirring. Add the tomatoes and seasonings and bring to a boil. Simmer for about 20 minutes. Split the chicken breasts down the center. Trim off and discard fat and membranes. Pound each chicken breast half lightly with a flat mallet. Sprinkle with salt and pepper. Crack the eggs into a mixing bowl and add the rosemary, water, salt, and pepper. Beat well. Coat the chicken pieces with the flour and shake off the excess. Heat the oil and butter in a large, heavy skillet. As the oil heats, dip the chicken pieces in the egg mixture. Coat well and allow the excess to drip off. When the oil and butter are hot add half of the chicken pieces and cook over medium heat for about 3 minutes on one side, until golden brown. Turn the chicken and continue cooking about for 2 minutes on the second side. The total cooking time for each piece should be 5 to 6 minutes. Remove the cooked chicken to a warm platter and cook the remaining pieces. Serve the chicken hot with the tomato sauce on the side. Yield: 4 servings. [ Pierre Franey in a newspaper article (March 1985) ] Posted by Fred Peters. Wrap chicken with the bacon. Grease casserole and line with dried beef. Brush with sour cream. Bake @ 300 degrees for 3 hours. In 9-in pie plate or shallow casserole, arrange broccoli, top with chicken. Combine soup and milk; pour over chicken. Sprinkle with cheese. Combine butter and bread crumbs; sprinkle over cheese. Bake at 450 degrees for 15 minutes to until hot. Or cover with wax paper and microwave on high for 6 minutes, rotating halfway through. FROM: Pam Star CHICKEN CARDINALE FROM THE NAPI'S RESTAURANT PROVINCETOWN ************************** Melt your butter in a saute pan until it becomes quite hot but not burning, Quickly saute your chicken and mushrooms until the chicken is lightly brown. Add your proscuitto and herbs. Add your marsala and cook rapidly to reduce it by half. This is a very quick dish and you will know when it is done by its taste. The flavors should all be blended in a wonderful sauce. Now remove it to a broiling pan. Top with cheese and broil only until the cheese has melted. Sprinkle with chopped parsley. Severs 2 Mix flour, salt, pepper and ginger and dredge chicken pieces in the seasoned flour. Brown the floured chicken in a skillet with 4 tablespoons of melted margarine. Remove pieces when brown and save the drippings. Put chicken pieces in a large casserole. Add flour to the drippings, making a paste. Stir in water, beef bouillon, catsup, Worcestershire sauce, bay leaves and whole onions. Pour over chicken and bake at 350~F. degrees for 45 minutes. Add potatoes, carrots, and mushrooms. Bake 35 minutes more. Add peas and bake 10 minutes longer. ginger 2.00ts 7839 Oyster sauce 2.00tb 7839 Rice wine or dry sherry 2.00tb 7839 Light soy sauce 2.00tb Add salt and pepper to flour and dredge the boned chicken. Brown in skillet with butter and oil until tender. Transfer chicken with a slotted spoon to dish and keep warm. Add chopped scallions, mushrooms and tomatoes. Saute. Add white wine to deglaze pan and add chicken stock. Season with salt, pepper and thyme to taste. Cook 5 minutes uncovered or until thickened. Serve sauce over chicken. Sprinkle with parsley. Thin rice-stick noodles 0.50lb Sprinkle chicken pieces with paprika, patting it in. Heat oil in a skillet and brown the chicken. Add remaining ingredients. Cover, reduce heat, cook about 15 minutes. Turn chicken at least twice during cooking. 0.00 7840 Boneless chicken breast 1.00 7840 cut 1/3-in thick 0.00 Cook bacon, drain and pat the grease off with paper towels. Cut each chicken breast into 4 thin crosswise slices. Spread one side of each piece of toast with 1/2 tbsp mayonnaise. Top with sliced chicken, 2 slices bacon, 2 slices tomato and 2 lettuce leaves. Place remaining toast, with mayonnaise sied down, on top of lettuce. Stick toothpick 1 inch from each corner of sandwich to hold it together. Cut sandwich in half, crosswise and lengthwise, to form 4 squares. Pile onto large plate with handful of chips and/or some pickles. Makes 4 servings. 7840 Salt 0.50ts 7840 Onion, cut lengthwise into 1.00sm 7840 thin slices 0.00 7840 Stalk celery, cut into Heat broth to boiling. Add vegetables. Cover. Simmer until vegetables are tender. Sift in corn-meal slowly, stirring constantly. Add chicken. Season to taste. Cover. Simmer 10 minutes. 10 servings. 0 Small snow peas, strings and 0.25lb 7840 stems removed 0.00 7840 Green bell pepper, seeded Chicken Creole by Chef Bubba POB 381146 Duncanville,TX 75138 Rinse chicken and pat dry. Cut into 1/2 inch cubes and set aside. Heat oil in a large skillet over medium high heat. Add onion and saute' until translucent. Add mushrooms and cook over medium heat until liquid evaporates. Add garlic, celery and herbs and cook for 1 minute. Add bell pepper and cook for 2 minutes. Stir in tomatoes and cook for 5 minutes. Add wine, lemon juice and red pepper and mix well. Set aside. In another skillet over high heat, melt 1/2 Tblsp butter. Add half the chicken fillets and sprinkle with black pepper. Cook, stirring frequently, until pieces are lightly browned and cooked through. Do no overcook. Repeat procedure with remaining chicken and butter, then return first batch to skillet. Pour sauce over all and stir gently to blend. Simmer about 1 minute. Sprinkle with parsley and serve. Calories 178 kcal - Protein 21 gm - Carbohydrates 7 gm - Sodium 80mg Cholesterol 49 mg - Total Fat 8gm - Saturated Fat 2gm - 00 6478 Raisins 0.25c 6478 Chopped Parsley 3.00tb 6479 Boneless chicken breasts 0.50lb 6479 skinned Mix cream cheese and milk. Add chicken. Separate crescent rolls into 4 rectangles and seal perforations. Put 1/2 cup chicken mixture in center of each rectangle. Bring 4 corners of dough to center and seal. Bake on ungreased cookie sheet 20-25 minutes until brown. 0.50ts 6479 Cornstarch 0.50ts 6479 Fresh be Melt butter in saucepan over low heat. Stir in flour. Gradually add milk. Cook, stirring constantly, until thick. Add chicken, celery, parsley, lemon juice, salt, celery seed, onion, gravy extract, curry powder, pepper and hot pepper sauce. Stir in eggs. Heat thoroughly, stirring constantly. Spread in 8 or 9-inch piepan, lined with foil. Freeze 1 1/2 to 2 hours until partially frozen. Cut into 16 wedges. Dip into Batter. Drain off excess Batter. Fry in deep hot fat (365 degree) fro 4 to 5 minutes, turning once, until golden brown. Drain on absorbent paper. Serve with hot chicken Sauce. CRISPY BATTER: Beat egg yolks with milk and salt in large mixing bowl until well blended. Stir in flour. Blend in butter, lemon juice and curry powder. Beat egg whites until soft peaks form. Fold into batter. CHICKEN SAUCE: Combine soup, milk, mushroom pieces, onion and curry powder. Heat thoroughly. icken 1.00lb Heat oven to 375 degrees. Spray a 9 x 13" baking pan with cooking spray. In a shallow dish, combine oat flour, dill and lemon pepper. In another dish, beat egg white with water. Coat chicken with dry ingredients and shake off excess, dip in egg, then dip again in dry ingredients. Place in baking pan, surround with vegetables and drizzle with margarine. Bake 35 minutes, uncovered. Serve with rice or noodles. Serves 6. Note: Ground Oat Flour Combine 1/2 cup oats and 1/2 cup oat bran in a blender or food processor. Blend 1 minute. Store excess in refrigerator. 6480 Cross-Wise Into 1/8 Inch 0.00 6480 Wide Strips 0.00 6480 Onion Halved Lengthwise 1.00lg Lemon slices Fresh parsley, chopped Place the chicken between two pieces of waxed paper and flatten to 1/2 inch thickness. Mix egg and red pepper. Dip each piece of chicken in egg mixture and coat with wheat germ. Coat a large skillet with vegetable spray. Place over medium-high heat; melt margarine. Add chicken and cook for 3 to 4 minutes on each side. Remove to serving platter; keep warm. Pour lemon juice in skillet; cook over high heat for 1 minute, stirring constantly. Pour juice over chicken. Garnish with lemon slices and/or parsley. Makes 4 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. a 18503 Scallops 1.00lb b 18503 Apples 2.00x c 18503 Margarine 3.00tb Preheat oven to 275 degrees. Line a baking dish with dried beef. Wrap each piece of chicken with bacon. Mix mushroom soup and sour cream together. Pour mixture over chicken; bake uncovered for 2 hours at 275 degrees. Serve on noodles or rice; spoon sauce over chicken. a 18504 Chicken breasts (8 oz. 2.00 b 18504 -each),halved,skinned,boned 0.00 In nonstick skiller, over medium-high heat, saute cabbage and mushrooms for 2 mintues, cool. Stir in ground chicken, green onion, ginger, water and salt. Place 1 tsp filling on each wrapper. Moisten edges with water and join over filling. (Note: Make dumplings in advance. Cover with damp cloth and plastic wrap and chill until cooking time. ) With cooking spray, grease skillet. Over medium heat, brown dumplings, half at a time, 6 minutes. Turn. Over medium-high heat, add 1/2 cup broth. Cover and cook 3 minutes, until broth evaporates. For sauce, blend marmalade, vinegar and remaining broth. 6 servings - about 1 cup sauce Per serving, 205 calories, 13 g protein, 34 g carbohydrate, 2 g fat, 31 mg cholesterol, 388 mg sodium. From McCall's, July 1991 - Grandma Sheila (Exner) i 18504 White wine 0.75c j 18504 Water Dumplings: Blend or process chicken, cheese, cinnamon and parsley until mixture is almost smooth. Place a teaspoon of mixture onto centre of each wrapper, brush edges with water, gather edges together to form a pouch. Add dumplings to large pan of boiling water, simmer,uncovered, for about 8 minutes or until cooked through, drain. Serve with spinach and sultanas. Spinach and Sultanas: Combine spinach, pepper and carrot in non-stick pan, cook, covered until pepper is soft. Stir in sultanas,juice, almonds and buttermilk, stir until hot. Total fat: 22 g Fat per serving: 11 g 18505 Sherry/vegetable stock 0.25c d 18505 Thinly sliced onions 0.33c e 18505 Garlic clove, minced 1.00ea f 18505 Sliced bok Cut chicken pieces. Dredge with flour. Brown in hot cooking fat. Season with salt and pepper. Place chicken in casserole. Add water. Cover. Cook slowly until chicken is tender. Add vegetables which have been browned in the cooking fat. Cover. Cook slowly until vegetables are tender. Add water if necessary. Remove chicken. Combine milk and 2 tablespoons flour. Mix until smooth. Combine with vegetables and chicken broth. Cook slowly, stirring constantly until smooth. Serve with chicken. If desired, 1/4 teaspoon curry powder my be added to give variety in flavor. 8 servings. Westrum, Scarville, IA. Cornstarch & 2 ts water 1.00ts l 18505 Cooked brown rice 1.00c m 18506 Green beans 12.00oz a TOMATO-CORIANDER SALSA: PREPARATION: Make the Quick Tomato Sauce. For The Salsa, split, seed and mince the jalapeno (use gloves). In a bowl, combine the Quick Tomato Sauce, Jalapeno (or hot red-pepper flakes) and coriander. Squeeze the lime; add 1 tablespoon juice to the sauce. Season to taste with salt and pepper. Set aside. Rub the chicken with oil and cumin and sprinkle with salt and pepper. Cut lime into 8 wedges. Recipe can be prepared to this point 2 hours ahead. COOKING and SERVING: Heat the broiler. Cook the chicken on a rack about 5 inches from heat, turning once, until browned and just cooked through, about 4 minutes per side. Set aside, covered, and keep warm. Heat oven to 375F. Wrap tortillas in foil and warm in oven for 10 minutes. Pit, peel and cut the avocados into 1/2-inch cubes. Cut the chicken into thin slices. Divide chicken among the tortillas. Top chicken in each tortilla with 2 tablespoons Salsa, 2 tablespoons sour cream and chopped avocado. Use 1 lime wedge per fajita to squeeze juice over filling. Wrap or fold tortilla around filling. Serve hot. j 18506 Oil (Chinese chili oil opt.) 2.00ts k 18506 Tomato paste 1.00tb l 18506 SAUCE --------- 0.00--------- Spray non-stick frying pan with butter flavored non-stick vegetable spray. Heat to medium high, add chicken and brown about 2 minutes on each side. Remove chicken to a warm platter and sprinkle with black pepper and salt. Drain all liquid from the tomatoes (should be about 1 cup); pour tomato liquid into the frying pan. Add onion, garlic and basil. Bring to a boil; reduce heat, cover, and simmer until onion is tender, about 5 minutes. Add tomatoes, wine and chicken; cover and simmer about 15 minutes. Remove cover and cook on medium temperature about 5 minutes. Serve on fettucini noodles. Serves 4. e 18507 Sesame oil 1.00ts f 18507 Oil, preferably peanut 0.33c g 18507 Dried red chiles 2.00 Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste. ====================================================================== Dipping Sauce 1/2 c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce 1/2 t very finely minced garlic fresh ground pepper Combine all, and pepper to taste. Makes 3 servings, 8 fingers each. (optional) 0.00 o 18507 Dark soy sauce Trim breasts of any fat. Cut each into 8 even strips. In a bowl, combine the chicken strips and yogurt. Stir gently to coat each piece evenly. In a shallow dish or plate, combine the crumbs, thyme, marjoram, and curry. With a fork, place each chicken strip in crumbs and roll to coat. Place on a cake rack set in a baking dish or pan. Repeat with remaining strips until all are coated and lined up in a single layer on the rack. Bake at 375F for 25 minutes or until crumbs are lightly brown and crisp. Remove from oven and sprinkle with salt to taste. ====================================================================== Dipping Sauce 1/2 c low fat yogurt 2 T catsup 2 T finely chopped celery 2 t light soy sauce 1/2 t very finely minced garlic fresh ground pepper Combine all, and pepper to taste. Makes 3 servings, 8 fingers each. 0000018497 0000018497 0000018498 0000018498 0000018499 0000018499 0000018499 0000018499 Set tortillas aside to partially thaw. In large skillet,heat oil; saute onion and garlic for one minute. Add chicken,chicken broth, chilies,raisins and seasonings. Dissolve cornstarch in water;add gradually to skillet and cook until thick and bubbly. Remove from heat. Heat 1/8" oil in another skillet over medium heat until hot. Separate tortillas and saute,one at a time,a few seconds on each side,until limp. (Do not cook too long or they will become crisp and impossible to roll. )Drain on paper toweling. Fill each tortilla with about 2 heaping tbsp. chicken mixture across center,keeping filling 1" from edges. Roll tortilla around filling. Place two or three flautas,seam side down,in hot oil. Saute,turning on all sides, until crisp,about 30 seconds. Drain on paper toweling;keep warm while frying the rest. Serve with sour cream as a dip. Makes 12. 0000018502 0000018502 0000018502 0000018502 0000018502 0000018502 0000018502 In large skillet, over medium heat, cook onion and garlic in margarine until tender, about 5 minutes. Stir in cornstarch; mix in broth and basil. Cook and stir until mixture boils and thickens; stir in cheese until melted. Add chicken, spinach and tomatoes; cover and cook 1 minute or until heated through. Serve over hot cooked pasta if desired. 018504 0000018505 0000018505 0000018505 0000018505 0000018505 0000018505 0000018505 Preheat the oven to 350F. Cut the chicken into pieces. Blend the paprika and pepper with the flour. Beat the egg white with the milk. Dip the chicken into the egg white mixture and then into the seasoned flour. Lay the chicken in a baking pan and bake for 30 minutes, or until golden brown. While the chicken is baking, make the Country Rice. MAKE THE FRICASSEE GRAVY: Put the "roux" into a saucepan and blend in the water a little at a time so there are no lumps and the sauce is smooth. Add all remaining ingredients, cover and simmer gently for 15 to 20 minutes. Remove the chicken from the oven and add it to the pot with the Fricassee gravy. Let all simmer for another 15 minutes, or until the hicken is very tender and easily comes off the bones. TO SERVE: Spoon the Chicken Fricassee onto plates and accompany with the Country Rice. NOTES: The chicken is even good served just out of the oven without the Fricassee gravy. Tastes like fried! There are few dishes that appeal to me more than a good Chicken fricassee. This dish is one of my favorites in this book. VARIATION: The skinned chicken breasts you buy at the grocery, or skinless turkey breasts cut into strips, both make an excellent Fricassee. Suggested Menu: Green Salad with Creamy Creole Dressing Chicken Fricassee Country Rice Pineapple with Port Wine Recipe from Louisiana Light by Roy F. Guste, Jr. (The entire cookbook is wonderful Louisiana recipes - "Low Fat, Low Calorie, Low Cholesterol and Low Salt Cajun and Creole Cookery" Cut steak into serving pieces. Pound steak thoroughly. Mix eggs and milk. Dip meat into egg mixture,then into cracker crumbs. Brown,slowly,on both sides in hot shortening. Season with salt and pepper to taste. Cover,tightly,cook over very low heat 45 to 60 minutes or until tender. Serve with South Gravy over steaks. Makes 6 servings. 0000018514 0000018514 0000018514 0000018514 0000018514 0000018514 0000018514 0000018514 *MMMMM--POPPY SEED DRESSING* Combine sugar, mustard, salt and vinegar. Stir in onion juice. Slowly add oil, beating constantly until thick. Add poppy seeds and beat a few minutes. Store in refrigerator but avoid putting in very cold spot as dressing may separate. If dressing separates, pour off clear part. Beat clear portion, then slowly beat in poppy-seed mixture. To make salad, lay pineapples on sides and cut horizontal slice in each to make boat, leaving top leaves intact. Remove meat of pineapples and cut into chunks. In large bowl, combine drained pineapple chunks, chicken, papaya, celery, oranges, watermelon, bananas and kiwi. Toss at once with poppy-seed dressing to taste. Chill until ready to serve. Before serving, toss with 1/2 cup chopped nuts. Serve in pineapple shells and sprinkle with more nuts, if desired. 2.00ts 6481 Apples, peeled & chopped 2.00x Brown chicken pieces in oil; remove and set aside. Mix spices,honey, and potato flour into pan drippings. Stir in orange juice. Add chicken; cover and simmer until tender. Add orange sections; heat through. sliced 0.00 6481 Raisins 0.25c 6481 Chopped Parsley 3 Preparation: Chop all ingredients to stir-fry size (bite-size). Heat 2 tbs vegetable oil over high heat. Add minced garlic, allow to slightly brown, then add snow peas. Stir fry 1 and a half to 2 minutes and remove. Add broccoli and stir fry for 2 to 3 minutes. Remove. Add a small amount of oil (half t. ) and add chicken, stir-frying for 30 sec. over high heat. Add szechuan sauce and cook 15 sec. more. Remove chicken an put aside. Add any remaining . oil to wok and add mushrooms and onions. Stir-fry 1 minute. Return chicken and all vegetables to wok, adding light soy sauce, oyster sauce, and salt and pepper to taste. Stir and simmer ingredients for 30 sec. to 1 minute. Serve hot (over rice if desired). Note: This produces a thin sauce which may be thickened if desired in the final minute of cooking by adding 2 teaspoons of cornstarch diluted in 1/4 cup of hot water. 0.00 6482 Crescents) Wipe chicken with a damp cloth and sprinkle with flour on all sides. In a heavy-bottom skillet, heat oil and brown chicken well on all sides Transfer to a foil lined baking dish. Mix garlic, olive oil, lemon juice; spread on chicken,then sprinkle evenly with rosemary that you have crumbled between your fingers. Salt and pepper lightly and cover tightly with foil. Marinate in your refrigerator for four hours. Then bake in a preheated 350 degree oven for 1 hour. Uncover, last 20 minutes. Serves 5 to 6. 0.00 6482 Soy sauce 2.00tb 6482 Cornstarch 2.00ts 6482 Sugar 1.00ts 6482 Melt butter in a sauce pan over medium heat. Stir in flour and ocok about 2 minutes, stirring constantly, without browning. Gradually whisk in milk and bring to a boil, stirring constantly, until mixture thickens. Reduce heat to low. Add white pepper, salt, hot pepper sauce, and Worcestershire sauce. Whisk in cream. Add sherry and chicken. Season with additional salt and white pepper to taste. Cook until hot. Remove from heat. Whisk in egg yolks, blending well, and serve. From: 365 Ways to Cook Chicken FROM: LAWRENCE KELLIE DATE: 08-05-93 Stir Fried Asparagus Stir Fried Beef And Broccoli In Oyster Sauce Stir Fried Beef With Orange Stir Fried Bok Choy In Garlic Oil Stir Fried Bok Choy With Tofu Stir Fried Celery Fresh parsley to garnish (Optional) 1. Melt margarine in a medium saucepan over medium-high heat. With a small whisk, stir in cornstarch; continue stirring for 2 to 3 minutes, until bubbly. Whisk in broth, milk, Worcestershire sauce, and red pepper sauce; cook for about 2 to 3 minutes, stirring constantly, until mixture boils and thickens slightly. Add mushrooms, bell pepper, chicken, and black pepper. Cook for 3 minutes until chicken is heated through and the vegetables are tender- crisp. Serve over split biscuit. Garnish with parsley. Makes one serving. Per Serving: 270 Calories; 21 g Protein; 11 g Fat; 496 mg Sodium; 21 g Carbohydrates; 52 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. r Fried Vegetables Stir Fried Velvet Spinach With Glass Noodles Stir Fry Chicken With Tomatoes Stir Fry Crab & Oriental Greens * 14-1/2 oz can, drained and chopped (RESERVE LIQUID) In 3 quart casserole heat chicken, uncovered, on HIGH 12 mins, re- arranging once; drain. Add tomatoes, then onion soup mix blended with water and reserved liquid. Heat, covered, 14 mins or until chicken is tender, rearranging chicken once. Let stand covered 5 mins. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal In a large saucepan, saute onions in butter for 2 minutes. Add chicken pieces, salt and pepper to taste and cover with cream. Simmer, covered, for 30 minutes, stirring occasionally. Remove chicken pieces and set aside. Keep warm. Add bechamel sauce and tomato paste to cream sauce and boil for 2 minutes, stirring constantly. Remove from heatand strain. Return to saucepan. Add curry powder, paprika, and lemon juice to sauce and blend well. Add cooked chicken and mushrooms. Simmer, uncovered, for 15 minutes. Serve with rice or boiled potatoes. Serves 4. cken With Chilies And Peanuts Stir-Fried Chicken With Ground Peanuts Stir-Fried Clams In Chile Garlic Black Bean Sauce Stir-Fried Crab Curry - Poo Pad Pong Garee * Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Sprinkle chicken on both sides with salt and pepper. In large frypan, place oil and heat to medium temperature. Add chicken and saute about 4 minutes or until lightly browned. Turn chicken, cover and reduce heat to low. Cook 10 minutes or until fork can be inserted in chicken with ease. Remove chicken and keep warm; drain off oil and discard. In same frypan, add lime juice and cook over low heat until juice begins to bubble. Add butter, stirring until butter becomes opaque. Stir in chives and dill weed. Spoon over chicken. Makes 6 servings. Gor Stir-Fried Lobster With Ginger Sauce - Pad Goong Mang-Gorn Stir-Fried Longbeans Stir-Fried Minced Chicken Stir-Fried Noodles Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * Flour tortillas should be 7 to 8-inches in diameter and be cut into ** Chicken breast halves should be boneless and the total weight should Cover chile with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Heat shortening in 3-quart saucepan over medium heat until hot. Cook and stir ground red chiles in shortening until brown (add about 1/4 t water to prevent scorching if necessary); cool. Stir in 2 cups of chicken broth. Stir in remaining ingredients except the remaining 1 cup of broth and chicken. Heat to boiling; reduce the heat and cover. Simmer 30 minutes, stirring occasionally; cool. Place a small amount of the sauce into a blender container. Cover and blend on high speed until smooth. Repeat with the remaining sauce. Heat 1 cup of the sauce and the remaining chicken broth in a 12-inch skillet; reduce the heat. Place the chicken, skin sides up, in a single layer in the skillet. Cover and simmer until done, about 1 hour. Remove chicken to serving dish and keep warm. Measure the cooking liquid. In skillet combine 1 cup of the cooking liquid with the remaining sauce and heat to boiling, stirring constantly, and pour over the chicken. 7844 Broccoli Florets 2.00c 7845 Pork butt, boned 0.25lb 7845 Cucumber (or z Wash and dry chicken breasts and cut in half. Dredge in flour. Heat oil in heavy pan and brown chicken on both sides, 7 to 10 minutes. Stir a little chicken stock into dry mustard and cornstarch to make a paste. Then, stir in the rest of chicken stock; add pepper. Chop parsley, set aside. When chicken breasts are browned, remove and keep warm; deglaze pan with sherry. Add mustard mixture, return chicken to the pan and cook until mixture thickens. Process ricotta cheese with yogurt until smooth. Remove the chicken when cooked; turn heat to very low and quickly stir in ricotta mixture. Do not boil. Serve sauce over chicken, sprinkle with parsley. Serves 2. .25ts 7845 Thin soy sauce 1.00tb 7845 Sherry 1.00tb Brown chicken and potatoes in hot oil. Combine Chili Dip, Salsa Victoria, broth and almonds. Bring to boiling. Pour hot mixture over chicken and potatoes. Bake, covered, in a 375 degree oven. Garnish with sliced ripe olives. Serves 4 to 6. 7845 Cornstarch paste 0.00 7846 Vegetable oil 0.25c Snip the tomatoes into bite-size pieces. Melt the butter in a saucepan over low heat; add the garlic and cook for 30 seconds. Add 3/4 cup of the stock and the tomatoes. Bring to a boil. Reduce the heat and simmer, uncovered, over medium heat for about 10 minutes or until the tomatoes are tender. Add the cream and bring to a boil, stirring. Simmer over medium heat until the sauce is thick enough to coat the back of a spoon. (The sauce can be kept, covered, for 1 day in the refrigerator. Heat again over low heat. ) Sprinkle the chicken with salt and pepper on both sides. Heat the oil in a large, heavy skillet over medium-high heat. Add the chicken and saute, pressing on the chicken occasionally with a slotted spatula, for about 4 minutes per side or until the meat feels springy and is no longer pink inside (cut to check). Transfer to a board; cover and keep warm. Discard the fat from the skillet. Add the remaining stock and bring to a boil, stirring up the pan juices. Boil to reduce slightly, then add to the sauce. Stir in the basil. Taste and adjust the seasoning. Meanwhile, cook the pasta, uncovered, in a large port of boiling salted water over high heat, stirring occasionally (about 1 to 2 minutes for fresh or 3 to 5 minutes for dried fettucine), or until tender but firm to the bite (al dente). Drain, transfer to bowl and toss with 3 or 4 tablespoons of the sauce. Cut each chicken breasts into 2 or 3 diagonal slices. Reheat gently in the sauce if needed. Transfer the pasta to serving plates, top with the chicken and coat with sauce. Makes 4 servings. [Faye Levy's International Chicken Cookbook} [Karol v. Menzie; The Baltimore Sun; Oct 11, 1992] Posted by Fred Peters. sland Chicken/peanut Garlic Sauce Chicken Sauce/condm 29642 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18503 Stir Fried Scallops And App Pull off as much of the yellow fat as possible from the chicken. Place the chicken halves in a 5- to 6-quart pot along with the gizzard, neck and heart. (Reserve the liver for another purpose. ) Cover with cold water. Bring to a boil and allow to boil for 5 minutes, skimming off any scum and foam from the surface. Lower the heat to simmer and add the vegetables, herbs and garlic. Stir in salt to taste, as much as one tablespoon. Simmer gently for 1 1/4 hours, until the chicken is done. Do not let the liquid boil at any time or the finished product will be cloudy. When the chicken is done, remove it and the vegetables from the pot and set it aside, covered, to keep warm. Strain the liquid through a fine strainer or a clean linen napkin set in a strainer. Rinse out the pot and return the liquid to the pot. The soup should be clear and golden, with very little fat on the surface. Chilling overnight will allow you to remove all the fat, if you wish. Dice the carrot, peel and halve the onion and halve the celery. Discard the rest of the cooked vegetables and herbs. Cook the noodles in a separate pot of boiling water until tender; set aside, covered, to keep warm. Remove the skin from the chicken and cut the chicken into serving pieces. To serve, reheat the soup to a simmer and return the chicken to the pot. Simmer for 5 minutes. Place a few pieces of chicken in each of four deep bowls along with some of the noodles and diced vegetables. Ladle hou soup over each serving. Sprinkle with minced parsley and serve. Yield: Four servings. [ Florence Fabricant in The New York Times; Jan 3, 1988 ] Posted by Fred Peters. -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18509 Stir-Fried Celery Stir Fry Chinese 29654 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Drain juice from can of green beans (if not enough to make 1 cup add water and d mix it with cream of mushrooom soup. Brown Chicken in in a little butter. After chicken is brown, add green bean juice and mushroom soup. Simmer about 25 min. or until chicken is tender. Add rice. Cook 15 min. Add Green beans abd bay leaf. Cook until beans are done (total - about 45 min. to 1 hr. ) from Bumgarner Family Recipes Submitted by Karen Watts Groat In a small bowl, mix together the oregano, garlic powder, onion powder and pepper. Sprinkle generously over all sides of the chicken using all of the mixture. Heat a non-stick frying pan over high heat for about 1 minute; then spray with the vegetable cooking spray. Add the chicken and cook for about 5 minutes. Push the chicken to the side and add the tomato sauce and wine, stiring with the mushrooms to mix well. Arrange the chicken in the sauce and simmer for about 12 minutes or until a fork can be inserted in the chicken with ease. Serve with cooked linguine. Makes 2 servings. Nutrients per Serving: 342 Calories, 56. 3 g Protein, 12. 8 g Carbohydrates, 6. 6 g Fat, 1. 8 g Saturated Fat, 146 mg Cholesterol, 819 mg Sodium. [THE BALTIMORE SUN; February 13, 1991] Posted by Fred Peters. 18512 Fresh tomatoes 1.00lb d 18512 Scallions, whole 6. Serves 6 Dry chicken pieces with paper towels. Heat half of the butter with half of the oil and begin browning chicken pieces well, a few at a time. Season them with salt and pepper as they brown. Add more butter and oil as needed, and keep chicken pieces warm as they are set aside, until all are browned. Add any remaining butter and oil to the pan and saute onions lightly. Remove onions and set aside. Add mushrooms, oregano, garlic, and wine to the pan and cook a few minutes. Add chicken broth, stir and add the chicken pieces and onions. Bring to a simmer, cover, and simmer gently for 20-30 minutes. Remove chicken pieces to a warm platter. Stir sauce, taste for seasoning, and cook for a few minutes, uncovered, to reduce. Swirl in some additional butter if desired. Put cooked, drained linguine in center of a large warmed deep platter. Pour sauce over. Surround with chicken pieces and sprinkle with parsley. e 18513 - Peppers (Prik Chee Dust chicken breasts with combined flour, salt and pepper. Heat oil in a large skillet over medium heat. Brown chicken 4 to 5 minutes on each side. Add mushrooms, shallots and garlic, and continue to cook 2 to 3 minutes. Stir in sherry and continue to cook for 1 minute. Remove chicken from skillet. Stir in artichoke hearts and sour cream. Add chicken back to skillet. Continue to cook until sauce is hot and chicken is done, approximately 5 minutes. Additional sherry can be added if sauce becomes too dry. rns 1.00ts j 18513 Oyster Sauce 2.00tb k 18513 Fish Sauce (Nam Pla) 1.00tb l 18513 Sugar 1.00tb m 18514 Cut chicken in 12 pieces and prick with fork. Dice 1 onion and crush in a mortar with garlic and the salt. Add with ginger to yogurt. Mix with chicken pieces and marinate for 30 minutes to 1 hour. Slice remaining onion and saute lightly in the butter. Add turmeric, cumin seed, and mustard seed and cook over low heat for 1 minute. Add chicken mixture and cook uncovered, over high heat, stirring occasionally, until sauce cooks down, about 25 minutes. Add peppercorns, cardamom, and water. Cover, and simmer for 15 to 20 minutes, or until chicken is tender, adding more water if necessary to prevent sticking. (Gravy should be thick and adhere to chicken. ) lots 2.00tb f 18514 Coarsely chopped garlic 2.00tb g 18514 Minced peeled fresh ginger 2.00ts h * Note: To reduce the fat in this recipe, remove the skin from the chicken legs. Separate the legs from the thighs. Cut each thigh into 2 equal pieces. Combine the flour, salt and pepper in a bag. Working in batches, add the chicken pieces and shake until lightly coated. Heat half of the oil in each of 2 large Dutch ovens. Brown the chicken parts in batches in each pot over medium-high heat, about 6 minutes per batch. Remove the chicken to a plate and set aside. Cook the sausages in batches in the 2 Dutch ovens until well browned. Remove the sausages and add to the chicken. Reduce the heat. Carefully pour off all but 2 tablespoons of fat from each Dutch oven. Add the red and green bell peppers, onion, garlic and red pepper flakes to the pots, dividing them equally between the 2 pots. Cover the pots and cook until the vegetables are soft, about 5 minutes. Add the wine, broth and rosemarry equally to the 2 pots. Add the chicken and sausage; push to the bottom of the pots. Bring to a boil. Lower the heat and simmer each pot, stirring occasionally, for 25 minutes or until the chicken is no longer pink near the bone. Remove the vergetables, chicken and sausage to a large serving platter. Cover and keep warm. Combine the cooking liquids in one of the dutch ovens. Skim off the fat from the surface and discard. Boil the liquid for about 12 minutes, reducing to 3 cups. Divide the reduced liquid between the Dutch ovens. Add the lemon juice and reserved meats and vegetables, divided equally. Simmer both pots until heated through, stirring occasionally. Stir half of the parsley into each pot. Serve. Makes 12 servings. Per Serving: 484 Calories, 37 g Protein, 32 g Fat, 12 g Carbohydrates, 1131 mg Sodium, 123 mg Cholesterol. Exchanges: 1/4 starch, 5 medium-fat meat, 2 fat. NOTE: This recipe can easily be halved for smaller crowds. [Family Circle; 2/1/92] Posted by Fred Peters. 7847 Clove minced garlic 1.00 5--3 lb chicken, cut up approx. 1-2 tablespoons mustard (preferably Dijon or dijon-style) 1/2 to 3/4 cup vegetable oil 1. Put all ingredients except chicken and oil in a blender. In a slow but steady stream, add the oil. This will create a sauce with a mayonaise-like consistency. (This sauce will keep, so if you have any leftover, refrigerate it. ) You do not have to add the oil as slowly as you do when you are making mayonaise, but be gentle with it--use a slow but steady trickle; take approximately a minute or a minute and 3. Brush the sauce all over each piece of chicken and marinate 4. Grill or bake until done. The amount of time the chicken must cook depends on the thickness of the pieces, whether there are bones in the pieces, etc. I usually figure to grill legs and wings about an hour on a slow fire; if the breasts have been boned, they will need only 20 minutes or so. I sometimes bake the pieces at 350 deg. or so for an hour. 7848 Scallions Servings: 4 Pound chicken until it is flat, then put salt, pepper, and flour into twist tie type plastic bag. Put meat in bag and shake to coat. Put olive oil into skillet and saute chicken till golden brown on both sides and cooked through. Measure wine, add lemon juice and parsley and pour over cooked chicken in pan. Bring wine to boil and let mix simmer briefly to thicken. Arrange chicken on individual, heated plates. Pour pan juices over chicken and garnish with a slice of lemon. Per serving: Cholesterol (mg): 135 Fat (grams): total 25; saturated 5 Exchanges: milk 0; fruit 0; bread/starch 1; vegetable 0; meat 6; fat 2 Calories: 513 The recipe is from "The Love Your Heart (Low Cholesterol) Cookbook" by Carole Kruppa. I adjusted the cooking directions a bit to make the method easier. Hope you like it! 7849 Soy sauce 2.00tb 7849 P Saute onion in 1 T fat until soft and translucent, about 4 minutes. Raise heat medium high and add livers, browning them quickly while stirring occasionally. Season with some salt and pepper. While livers are still slightly pink on the inside, remove all contents of pan to food processor. Puree. Add the remaining 2 T fat, crackers, seasonings and eggs. Process until smooth. Should be firm and smooth, not stiff or dry. Add a little more fat if necessary. Taste and adjust seasonings. Seal tightly and refrigerate at least 4 hours before serving. 0tb 7849 Vegetable pieces (sliced 3.00c 7849 Mushrooms, broccoli flowere 0.00 7849 Cauliflowerets, sliced carr 0.00 Thoroughly heat a large saute or frying pan. Add a scant 1/2 oz of the butter and tilt so that the fat runs sizzling all over the pan base. Add the mushrooms (whole if small or sliced thickly if large) and saute over high heat for 5 minutes. Remove and keep hot. Add the rest of the butter to the pan, then the onions which should be thinly sliced and pushed into rings. Cook very gently indeed for 15-20 minutes until beautifully softened. Meanwhile stir the yoghurt into the soured cream and season very generously with salt and pepper; trim the chicken livers and pat them dry with kitchen paper. Lift the onions out of the pan with a slotted spoon, so all the buttery juices drip back into the pan, and keep them hot. Increase the heat under the pan and saute the chicken livers for about 3 minutes so they become crusted with brown on the outside, but remain deliciously pink and tender within. Return the mushrooms and onions to the pan and immediately pour on the seasoned soured cream. Let the sauce bubble up and cook for a few minutes until it is very hot, slightly reduced and thickened. Stir gently every now and again to encourage the sauce to cling creamily to the meat and vegetables. Check seasoning and serve without delay. Green beans and triangles of fried bread go well with this dish, and I like to accompany it with plenty of crusty hot French bread to mop up every luscious drop of sauce. More substantially, you could substitute rice or thin ribbons of pasta for the bread. Heat oil in 10-inch skillet over medium heat. Add livers; sprinkle with salt and pepper. Cook and stir livers in hot oil until brown, about 3 minutes; drain. Heat wine to boiling in 1 1/2-quart saucepan; reduce heat. Simmer uncovered 1 minute. Stir in gravy and chicken livers. Heat to boiling; reduce heat. Simmer uncovered 5 minutes. Stir in butter until melted. Stir water into cornstarch. Stir cornstarch mixture gradually into sauce. Heat to boiling. Boil and stir 1 minute. Serve over rice. 7851 Chinese red- or white-wine 2.00ts 7851 vinegar 0.00 7851 Rice wine OR dry sherry 2.00ts 7851 Oriental sesame oil 2.00ts Mix all ingredients together. Place in a 9" X 13" baking dish and bake at 325 F for 1-1/2 hours. From: Syd's Cookbook. s 7851 PORK and VEGETABLES: 0.00 7851 Cornstarch 2.50ts 7851 Chicken stock OR water In a large saucepan, melt butter. Stir in flour until combined. Add cream and 1 1/2 cups of the broth all at once; stir until smooth. Cook and stir until thickened and bubbly; cook and stir 2 minutes more. Remove from the heat; add the cheese and stir until melted. Stir in macaroni, chicken, salt and pepper. Add additional broth if needed. Pour into a 3-quart baking dish. Bake, uncovered, at 350 degrees for 40 minutes or until heated through. From: "Taste of Home" Magazine Posted by: Debbie Carlson - Cooking Echo drop in the flat rice stick noodles for about 1 minute, stirring constantly to prevent noodles from sticking together. Remove from heat and drain in a colander. Rinse with cold water. Set aside. Heat the oil in a large wok and stir-fry the garlic and onion until golden brown. Add the pork, shrimp in water, and chilies. Stir-fry for 5 minutes and add the sugar, fish sauce, salt, lime juice, ketchup, black pepper, noodles, and bean sprouts. Stir well for 2 minutes. Transfer In a lg bowl combine chicken quarters, garlic, oregano, pepper and coarse salt to taste, vinegar, oil, prumes, olives, capers and juice, and bay leaves. Cover and let marinater, refrigerated, overnight. Preheat overn to 350 F. Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them. Bake for 50 min to 1 hr, basting frequently with pan juices. Chicken is donw when thigh pieces, pricked with a fork at their thickest, yield clear yellow (rather than pink) juice. With a slotted spoon transfer chicken, prunes, olives and capers to a serving platter. Moisten with a ffew spoonfuls of pan juices and sprinkle generously with parsley or cilantro. Pass remaining pan juices in a sauce boat. and frequently (stir frying) until vegetables are coated with oil. Add water and stir fry until vegetables are tender-crisp; spoon onto warm platter. In same skillet over high heat, in Yield: 4 To 6 Servings Wash the chicken pieces and pat dry with paper towels. Place the chicken in a baking dish and set aside. In a bowl, combine the remaining ingredients, blending well. Pour the mixture over the chicken and cover. Refrigerate for 6 hours or better, overnight. Turn once or twice. Preheat the oven to 350 Degrees F. Remove the chicken from the refrigerator and drain, reserving the marinade. Bake the chicken, basting with some of the marinade from time to time, for 1 1/4 hours or until fork tender. Serve with boiled rice and beans. NOTE: This marinade works well for charcoal grilled chicken as well. lengthwise; set aside. Combine water, fish sauce, sugar, lime juice, paprika, and red pepper in a small bowl; set aside. Reserve 1/4 of bean sprouts for topping; combine remaining bean sprouts and green onions. Drain noodles. Heat a wok over medium-high heat. Add oil and heat. Add garlic; fry until garlic starts to brown. Increase heat. Add chicken; stir-fry until almo * 4 med (12 oz total) boned skinless chicken breast halves For filling, in a med saucepan cook mushrooms, carrot, onion, and celery, in a small amount of boiling water about 5 minutes or till tender (keep pan covered. ) Drain. Stir in 1 1/2 t of the lemon juice, half of the thyme, and 1/8 t pepper. Stir in tomato. Place 1 chicken breast half, boned side up, between 2 sheets of plastic wrap. Pound with a meat mallet till 1/8" thick. Repeat with all chicken breasts. Sprinkle chicken with 1/8 t salt and dash pepper. Spoon 1/4 of the filling onto each chicken piece. Fold in the sides; roll up. Secure with wooden toothpicks. Spray a med skillet with nonstick coating. Brown chicken over medium heat 3-4 minutes, turning occasionally. Add remaining lemon juice and remaining thyme, bouillon granules, and 1/2 cup water. Cover and simmer about 15 minutes or till chicken is no longer pink. Remove chicken. Combine cornstarch and milk. Add to skillet. Cook and stir till bubbly; cook 2 minutes more. Remove toothpicks. Cut chicken into 1/2" slices; arrange on top of sauce. ******************************************************* *** Per serving: 174 calories, 28 g protein, 6 g carbohydrates, 3 g fat, 73 mg cholesterol, 192 mg sodium, 426 mg potassium. d shrimp feel firm to the touch. Mix in barbecued pork; remove and set aside. Add the remaining oil, ginger and salt to the hot wok. When oil is hot, add the mushrooms, onions, celery, snow peas, and bell pepper; stir-fry together until tender and Combine all ingredients in a large kettle or Dutch Oven. Cover and cook over high heat until water boils. Reduce heat and simmer until meat is tender, about 1 1/2 hours. Remove from the heat. Strain broth and refregerate until fat can be skimmed. Cool the chicken and remove the bones and discard along with the skin. Put chicken into 6 1-pint containers with 1/2 inch space at top. Pour skimmed chicken broth into six more 1-pint containers leaving 1/2 inch space at top. Seal and label containers with contents. Freeze and use within 3 months. Makes about 6 pints of Chicken Mix and 6 pints of Chicken Broth. 7748 Salt & pepper 0.00 7748 Garam masala 1.00ts 7748 Chopped coriander leaves 2.00tb HEAT THE OIL in a large, lidded skillet and brown the chicken pieces on all sides. Add all other ingredients, bring to a boil, cover, reduce heat to low and simmer until chicken is done, about 30 minutes. Remove the chicken to a platter and set aside. Place the cooking liquid in a blender or food processor and blend until as smooth as possible. Return the sauce to the skillet, replace the chicken and cook everything together another 10 minutes. Serve with tortillas, rice, beans and tamales. Rub chicken breasts with 3/4 t salt. In 12" skillet over medium-high heat, in hot salad oil, cook chicken until browned on all sides. Arrange chicken in 3-quart casserole. Spoon off all but 2 T drippings from skillet. In remaining hot drippings in skillet, over medium heat, cook green onion until tender, stirring occasionally. Stir in flour until blended; gradually stir in milk and water until smooth; stir in catsup, rosemary, bouillon, and 3/4 t salt; cook, stirring constantly, until sauce thickens slightly. Preheat oven to 350'F. Pour sauce over chicken in casserole. Cover casserole; bake 30 minutes. Stir in artichoke hearts and green beans; bake 20 minutes longer or until chicken is fork-tender. Skim fat from sauce in casserole. couscous is tender to bite and most of the liquid is abosorbed, about 5 minutes. Meanwhile, place a wok or 10-12" frying pan over high heat. When pan is hot, add 2 teaspoons oil and half the pork; stir-fry until pork is lightly browned, a Servings: 4 In a large saucepan, bring 1 1/2 cups water to boil; add bulgur. Cover and cook ovr low heat 20 minutes or until tender. Meanwhile, season chicken with salt-free herb seasoning, if desired. In large skillet, brown chicken with onion in oil over medium-high heat; drain. Stir in tomatoes, prune juice, prunes and allspice. Cover and cook 10 minutes over medium heat. Remove cover; cook over medium-high heat 10 to 12 minutes or until sauce thickens and chicken is no longer pink, turning chicken and stirring sauce occasionally. Serve chicken and sauce over bulgur. Garnish with chopped parsley, if desired. Per Serving: Calories 334 Cholesterol 49. 0 mg Fat 9. 7 g Sodium 95. 0 mg Posted by Linda Davis EGG FU YUNG SAUCE --------- 0.00--------- 7749 Chicken stock 0.75c 7749 Oyster Soften gelatin in cold water. Dissolve in boiling broth. Divide in 2 equal portions. Cool until partially set. Add chicken to 1 portion. Mix thoroughly. Fold stiffly whipped cream into second portion. Arrange bits of parsley, slices of egg, and olives in a large mold. Fill mold with alternate layers of cream and chicken mixtures. Chill until firm. Garnish with hearts of lettuce. 12 servings. Martha Kron, Moline, IL. with bean mixture. Serve immediately! 7749 Clean and slice mushrooms. Set aside. Coat chicken breast all over with flour and shake off excess. Season with salt and pepper. Heat olive oil in a large skillet. Add chicken breasts and brown on both sides. Remove and set aside. Add onions and cook over high heat 1 to 2 minutes or until tender. Add mushrooms. Stir rapidly, still cooking over high heat, about 2 minutes. Add tomatoes and tarragon. Place chicken on top and simmer 12 to 15 minutes. Add water or chicken broth, if necessary to make a sauce. Serve with rice or noodles and green beans. Serves 4. Couscous 1.00c d 18520 Salad oil 2.00tb e 18520 Boneless pork loin/shoulder* 1.00lb f 18520 Onion,large,thinly sliced Heat olive oil in a large flameproof casserole and brown the chicken on all sides. Remove chicken. Add butter and onions to casserole and brown slowly. Add green peppers and garlic and cook for 1 minute. Add tomatoes and stir until coated with oil. Stir in tomato paste, parsley, thyme, bay leaf, salt, pepper and wine. Simmer for 5 minutes, then add chicken stock. Return chicken to casserole, cover and bake at 350 F for 1 1/2 hours or until tender, basting several times with the pan liquids. Remove chicken to a heated platter. Reduce cooking liquids over high heat for 5 minutes. Skim grease. Stir in the olives. Pour sauce and vegetables over the chicken. Sprinkle with parsley. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 0.50c m 18520 Cornstarch 4.00ts n 18520 Soy sauce Place the first 4 ingredients in a 3 1/2-quart slow cooker in the order listed. Combine salt and the next 6 ingredients; sprinkle over vegetables. Add 6 cups water; cover and cook on low setting for 8 to 10 hours. Remove chicken and bay leaf; add remaining 2 cups water. Stir in noodles and cook, covered, on high setting for 20 minutes. Meanwhile remove bones from chicken and cut chicken into bite-size pieces. Add to slow cooker, stir to mix. Cook for 15 minutes on high setting, covered or until noodles are tender. Makes 3 1/4 quarts. Serves 8 to 10. Posted by Fred Peters. s 18521 Miso 1.00tb a 18521 Soy sauce 2.00tb b 18521 Vinegar, wine 1.00ts c 1852 Tabasco sauce Salt and pepper to taste Green onions for garnish First, take the chicken and wash it thoroughly - that means both inside and out! Remove the giblets, scrub out the internal cavity under cold running water, and scrape away anything that doesn't look edible. (But DO NOT remove the chicken skin or any of the fat! You need the skin to make a rich stock. ) Next, take a crock pot (see Note below if you don't have a crock pot) and place the chicken and giblets into it. Then drop in the diced onions, the 1/2 c of celery, the 1/2 c of minced parsley, the garlic, chopped carrots, bay leaves, poultry seasoning and 2 quarts of water. Then, with a spoon, evenly distribute the seasoning mixture around the chicken, turn the crock pot to HIGH, and cook for at least six hours (or better still, OVERNIGHT). Remember, the longer you cook, the richer the base stock and the more tender the chicken. While the chicken is slow-cooking, it's a good time to prepare your noodles Go ahead and boil them according to package directions. but DO NOT COOK THEM UNTIL DONE! Keep in mind that you're going to drop them into a soup, so you want them el dente (firm), otherwise they'll turn to pure mush by the time you eat them. Furthermore, you want a small percent of the starch in the noodles to cook into the soup to thicken it slightly - if you cook the noodles all the way, the soup's consistency will be flat and thin. After the noodles are cooked, butter them slightly and set them aside. When the chicken is tender, take a set of tongs or a strainer spoon, remove it from the crock pot (it may tend to fall apart, but that's okay), and set it on a platter to cool. At this point, strain out all the seasoning vegetables from the stock, place the stock into a metal bowl, and place the bowl into the refrigerator or freezer until the chicken fat congeals (which should take about 1 hour). Meanwhile, pick the chicken off the bones and, with a sharp knife, chop it into bit-sized pieces. Then, in a heavy 12-inch skillet, melt the butter and saute the sliced onions, mushrooms, and carrots until they're tender. Then drop in the chopped chicken meat. And over medium-low heat, cook it into the vegetables for about 10 minutes. While the chicken and vegetables are sauteing, remove the chicken stock from the refrigerator, skim off all the fat, and place the skimmed stock into a soup pot, along with the remaining 2 quarts of water. At this point, you should season the soup stock to taste with salt and pepper. Now drop in the sauteed chicken, mushrooms, onion rings and diced carrots - along with the sherry, the Tabasco*, and as soon as it comes to a boil, reduce the heat to low and simmer the soup for about 30 minutes to allow all the flavors to thoroughly blend. When you're ready to eat, ladle out heaping helpings of the piping hot soup into bowls, garnish with a sprinkling of thinly sliced green onions, and serve with crunch saltines. *I just put a couple of drops of Tabasco in there NOTE: I found a REAL bargain on chicken hindquarters, so used them. was out of parsley, so omitted that. USED the mushrooms and they are heavenly in it. Didn't use the sherry, though I think it would be really good. And was out of flat noodles, so used a good handful of vermicelli broken into about 2" lengths, and just simmered in the soup. It was REALLY good. ugar 0.50ts j 18523 5-spice powder Combine seasonings in small bowl. Sprinkle evenly on both sides of chicken pieces. melt butter in large skillet over medium-high heat. Brown chicken on both sides, about 5 minutes. Stir in apples. Remove from heat. Combine juice with cornstarch; pour over chicken mixture. Bring to boiling; reduce heat to medium. Simmer, uncovered, 3 minutes until sauce is thickened, stirring occasionally. Total Time 20 minutes. From: Durkee-French Foods Shared By: Pat Stockett Cooking Oil Melt 2 tablespoons unsalted butter in large skillet; add green onions and pancetta. Saute until tender, 3 to 4 minutes. Add spinach, basil, salt, 1/4 cup white wine and cayenne. Saute until spinach is wilted. Remove from heat. Alow to cool. Add feta and set aside. Place each chicken breast half between two pieces of waxed paper. Pound with mallet or back of knife until breast is flat. Discard wax paper and place breast on work surface. Salt and pepper chicken. Place 1/12 of spinach filling in the center of each breast. Roll, tucking ends in. Secure with toothpicks. Dust with flour. In large skillet, melt 2 tablespoons unsalted butter. Add chicken breasts and brown on all sides. Add 1/4 cup of wine and thyme. Lower heat, cover and simmer until tender, about 10 to 12 minutes. When chicken is tender, uncover and allow wine to cook down. Place chicken on warm serving dish. Spoon some of the Beurre Blanc Sauce over chicken. Garnish with fresh thyme. Serve with the rest of the sauce on the side. BEURRE BLANC SAUCE: Place green onions, wine, vinegar, salt and pepper in saucepan. Recuce to 2 tablespoons. Strain, reserving liquid. In saucepan on lowest heat, put a small amount of butter. Melt, and add liquid. Whisking constantly, add butter a little at a time until all is blended. Sauce will be slightly thick and cream-colored. Remove from heat. Keep warm. 7854 Cl Garlic, finely chopped 1.00 Cook broccoli until barely tender. Drain; arrange in buttered 1 1/2-quart size casserole. In separate saucepan melt butter and stir in flour. Add broth and cream. Cook until sauce is thick and smooth, stirring constantly. Stir in wine, salt and pepper to taste, and Worcestershire. Top broccoli with poultry. Cover with sauce and sprinkle with cheese. Bake, uncovered, in preheated hot oven (425 F. ) for 15 minutes. 7855 Leeks Coat chicken with seasoned flour and saute in oil in heavy skillet over medium heat. Add onion; cover and cook five minutes. Drain VEG-ALL and reserve vegetables. Add liquid to chicken broth. Boil, then simmer 4. Add bay leaf to chicken. Combine biscuit mix, milk, thyme, parsley and reserved vegetables. Drop batter to make 8 dumplings around edge of skillet. Cook 10 minutes; then cover and cook 10 minutes longer. Place chicken and dumplings on plate. Add sour cream and paprika to sauce; serve over chicken and dumplings. 7855 SEASONINGS: 0.00 7855 Salt 0.50ts 7855 Sugar 0.50ts 7855 5-spice pow Preheat oven to 375 degrees F. ina small bowl, combine the sherry and chicken stock. In a 10-inch non-stick fry pan, brown the onions, garlic, and mushrooms by addint 1 Tablespoon of the combined liquid, stirring until the pan dries, then repeating with another Tablespoon of liquid. The pan will be slightly dry. Season the vegetables with salt and pepper. Transfer the vegetables to a plate and set the pan aside. Pound the chicken breasts to 1/4-inch thickness. Ina small bowl, combine the yogurt, sour cream, and paprika. Reheat the 10-inch pan, adding 2 Tablespoons of the combined liquid. Lay the chicken pieces in the pan and cook on medium-high heat for 2 minutes. Turn the chicken over, add the remaining 2 Tablespoons of liquid to the pan, and cook the chicken for a final 2 or 3 minutes. Reduce heat to low. Stir 1 Tablespoon of the hot stock from the pan into the yogurt mixture, then pour the yogurt over the chicken pieces, stirring to coat them well. Heat for 1 minute. Stir in the onions and mushrooms, and cook for 1 more minute. 7856 Onions 2.00 7856 Corn oil 0.25c 7856 Red bell pepper, seeded, 1.00 * Boneless and skinless ** Contadina or Hunts Put olive oil in a hot, heavy skillet. Place chicken in skillet and brown for 2-3 mins on each side (longer if chicken is thicker). After they are browned, remove them from skillet and drain on paper towel. Pour out any excess oil in the pan (there shouldn't be much if any!). Pour the tomato sauce in the skillet and heat it until it is gently bubbling. Return chicken to the pan and allow to cook for 2-3 mins more, turning chicken to coat well. Sprinkle mozzarella and parmesan cheese all over the top and cover skillet. Allow this to cook until cheese begins to melt. Serve alone or over spaghetti or linguine. Stir-Fried Pork Tenderloin With Vegetables Stir-Fried Pork With Broccoli Stir-Fried Rice Noodles Stir-Fried Rice-Stick Noodles Stir-Fried Scallops And Apples Bring Water To A Boil in Medium Sauce Pan. Add Wine, Chicken & Garlic. Reduce Heat & Simmer 15 Min. OR Until Chicken Is Done. Remove Chicken & Garlic From Broth, Reserving Broth. Let Chicken Cool. Cut Chicken Into 1/2 in. Pieces. Set Aside. Crush Garlic in A Small Bowl, Add Basil, Salt, Pepper & Lemon Juice. Mix Well & Set Aside. Bring Reserved Broth To A Boil. Add Pasta. Cook 12 Min. OR Until AL Dente. Drain. Rinse Under Cold Water. Drain. Toss Pasta With Olive Oil. Combine Resrved Garlic-Lemon Mixture, Chicken, Pasta, Bell Peppers & Olives in A Large Bowl. Toss Gently. Chill At Least 1 Hour. Spoon Chicken Mixture Onto Lettuce Lined Plates. (Fat 7. Chol. ) Hokkien Mee Stir-Fried Vegetables With Bean Curd Stir-Fried Vegetables With Tofu Stir-Fried Zucchini Stir-Fried Zucchini And Jicama In a medium mixing bowl combine the ground chicken, onion, bell pepper and either the egg or some mayonnaise to hold the patty together. Mix thoroughly; form into patties and coat with bread crumbs. Saute in butter until bread crumbs start to turn brown. From: Melinda Lee KNX Food News Hour. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Skin chicken and brown in oil. Cover and simmer for 10 minutes; remove and put into casserole. Sautee onion and pepper in skillet. Drain peaches, reserving syrup. Mix cornstarch, soysauce, vinegar and 1 cup peach syrup; boil until clear. Add peaches and tomatoes. Pour contents of skillet over chicken. Cover caserole and bake 40 minutes at 375 degrees. Serve with rice to which some peaches and strips of pepper have been added ir Fried Oysters With Garlic And Green Onio Directions: Place chicken in casserole. Mix remaining ingredients and pour over chicken. Baked covered for one hour at 350 degres. Bake uncovered for half an hour. If sauce is thin add little flour to thicken during final moments of cooking. Spinach Cooked In A Bihari Style Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) Combine seasonings and set aside. Flatten breast to 1/4" thick. Sprinkle with the combined seasonings. Put a slice of ham on each one and roll up from the long end, nice and tight. Place seam side down in a baking dish, drizzle with lemon juice. Sprinkle with paprika. Bake in a preheated 350oF oven for 20-25 minutes. Chill well and refrigerate. Slice /" thick and place on lettuce leaves and garnish with cherry tomatoes. Straits Chinese Vegetables In Tangy Peanut Sauce Combine sliced chicken, lettuce, tomato, honey and mustard. Pack into pita bread. Serve with cucumber salad and ice tea. Straw Mushroom Medley Strawberries Alberto Strawberries And Molded Devonshire Cream Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Servings: 1 Combine sliced chicken, lettuce, tomato, honey and mustard. Pack into pita bread. Serve with cucumber salad and ice tea. Posted by: Sheila Exner - January 1992 0.50t o 21638 White pepper ground 0.25t p 21638 White wine vinegar 1.00T Make Popovers. Preheat oven to 450. In a blender or food processor, combine flour, salt, milk, broth, and eggs. Process until smooth. Spoon into well-greased preheated popover pan or muffin tin, filling two-thirds full. BAke 40 minutes, until well browned, puffed, and firm. Make Filling. Meanwhile, melt butter in a large saucepan over medium-low heat. Whisk in flour, thyme, and pepper. Cook, stirring, 1 to 2 minutes without browning. Gradually whisk in chicken broth, milk, and wine. Cook, stirring until thickened, about 5 minutes. Add mushrooms, peas, red pepper, and chicken. Cook another 5 minutes until heated through. Split hot popovers and spoon in chicken filling. From: 365 Ways to Cook Chicken. FROM: LAWRENCE KELLIE DATE: 08-05-93 21639 Orange juice 0.25c e 21639 Lemon peel 1.00ts "This celebration of root vegetables is particularly attractive with shades of green, yellow, orange, and white in the vegetables and flecks of green in the sauce. Don't skip the yellow turnip - it adds a depth of flavor to the finished dish. The vegetables should retain some texture. " Cook, stirring frequently, for about 3 minutes. Stir in the garlic and green pepper; cook for an additional 2 minutes. Remove from the heat and stir in the flour. Cook for a minute or two to remove the floury taste, then pour in the chicken stock, stirring constantly. The stock should thicken slightly. Add the chicken and sweet marjoram and set aside. Meanwhile, cook the turnip and potatoes in boiling water for 5 minutes. Add the carrots and cook for 3 minutes more. Remove the pan from the heat and let the vegetables sit in the water while you make the biscuits or roll out the pie crust. BISCUIT TOPPING: 2 cups flour 2 1/2 tsp baking powder 5 Tbl shortening 3/4 cup milk Stir together the flour and baking powder. Cut in the shortening with a pastry blender until it is the size of small peas. Stir in the milk with a fork. Pat the dough together. If you overmix it, the dough will be tough. Pat the dough to a 1-inch thickness. Cut the biscuits with a biscuit cutter or a straight-sided glass dipped in flour. TO ASSEMBLE THE PIE: Drain the vegetables and add them to the chicken mixture. Taste the mixture and season with salt and a generous pinch of cayenne pepper. Pour the filling into a deep pie plate. Top with the biscuits (OR the crust; see the Variation). Place on a cookie sheet (in case the sauce drips) and bake in a preheated 400 F oven for 15 minutes or until the biscuits are browned. Makes 4 to 6 servings. VARIATION: PARSLEY CRUST "The amount of liquid depends upon the amount of moisture in the air. One trick in making pie crust is to add just enough liquid so that the dough barely holds togather. Then let it sit in the refrigerator for 20 minutes. The flour particles will swell and absorb the liquid and you will have a more tender crust. " 1 cup flour 4 Tbl shortening 2 to 3 Tbl water, milk, or chicken stock Place the flour in a bowl. Cut in the shortening with a pastry blender. Little by little, add the liquid, tossing the mixture with a fork. Add the parsley, press together and place in the refrigerator for 20 minutes. Roll out on a floured surface. Place over the pie, cut air vents, and crimp the edges. Bake in a preheated 425 F oven for 15 to 20 minutes. Let the pie set for a minute before serving VARIATION: Replace the potatoes with 2 cups of raw zucchini, cut into 1 inch pieces. Add the chicken stock along with the chicken. [Jane Doerfer; Yankee; February 1992] Posted by Fred Peters. beans Chinese Stir Fry 29662 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18515 Stir-Fried Place chicken, onion, celery, parsley, peppercorns, bay leaf, salt, and 2 cups water in a 4 quart Dutch oven. Bring to a boil over high heat,then reduce heat to low, cover, and simmer for 1 hour or until chicken is tender. Strain broth (discard vegetables) and return to Dutch oven. cool chicken and giblets, remove meat from bones, and cut into large chunks. Discard skin and bones. Add carrots and 5 small onions to broth; cook, covered, until tender. Remove vegetables, reserving broth. Add enough water to broth to make 2-1/2 cups liquid and return to Dutch oven. Stir in peas, mushrooms, poultry seasoning, salt and pepper,chicken, giblets, carrots, and onion. Combine flour and milk in a jar;cover and shake until blended. Stir flour mixture into broth and cook over medium heat, stirring constantly, until mixture boils and thickens. Pour hot mixture into 2 quart casserole. Roll out pastry to fit top of casserole. Cut slits in top. Place crust over chicken mixture and trim edge, leaving enough to fold under and form a ridge. Flute edge and brush with egg wash. Bake in preheated 400 F oven for 30-35 minutes,until crust is golden and filling is bubbly. Makes 6 servings. With Leeks Stir Fry Chinese 29674 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18520 Stir-Fried Spiced Pork On Couscous Trim ends of eggplant; cut into 1-inch slices, then into 1-inch cubes. Cut onion into quarters. In large skillet, saute eggplant, onion and garlic in 1 tablespoon hot oil until eggplant is crispy and onion is, lightly browned. Place in a large bowl. Heat remaining 3 tablespoons oil in skillet. Brown chicken pieces on all sides over moderately high heat; drain on paper towels. Wipe out skillet. Return chicken to skillet; add broth and marjoram. Bring to boiling; lower heat; cover. Simmer for 30 minutes, turning occasionally, until chicken is tender. Remove to serving platter; keep warm. Place eggplant mixture, tomatoes and olives in skillet. Cook, stirring constantly, until heated through. Spoon over chicken. Makes 6 servings. [ 1001 HOME IDEAS MAGAZINE; June 1990 ] Posted by Fred Peters. 1.00 -1.00 veg 18523 Stir-Fried Zucchini Carrots And Leeks Chinese 29681 In a 3 quart saucepan, combine process cheese, sour cream and garlic salt; stir over low heat until cheese is melted. Remove from heat. Beat egg yolks thoroughly; reserve 1 Tbs for glaze. Gradually, stir in remaining egg yolks into cheese mixture. Cool. Beat egg whites until stiff peaks form; fold into cheese mixture. Add remaining ingredients except dough; mix lightly. Unroll one can of dough; press into bottom and sides of a greased 12" oven proof skillet, pressing perforations together to seal. Spread spinach mixture over the dough. Unroll the second can of dough; separate into eight triangles. Loosely,twist each triangle at the pointed end. Arrange dough triangles on the spinach mixture, pointing ends towards center. Seal outer edges to crust. Brush dough with the reserved egg yolk. Bake @ 375 degrees for 35 to 40 minutes or until egg mixture is set. Makes 8 servings. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 1 Combine all ingredients except zucchini, salt and black pepper in a 4 quart pot. Cover and simmer 45 minutes. Add zucchini and salt and black pepper to taste. Cover and simmer 15 minutes more. Serve with rice, if desired. Makes 4 to 6 servings. 5561 Orange honey 4.00tb 5561 Minced preserved jujubes 4.00ts Salt, pepper and paprika Remove giblets from chicken; save for another use. Rinse chicken and pat dry. Stuff loosely with fresh parsley. Combine oil, juice, chopped parsley, thyme and tarragon. Rub mixture all over chicken. Sprinkle chicken. Sprinkle chicken with salt, pepper and paprika. Crimp small squares of aluminum foil around wing tips and drumsticks. (Note: Use foil approved for microwaving. ) Place chicken, breast side down on a rack set in a baking dish. Do not cover chicken. Rotating dish midway through cooking,microwave on high 15 minutes. Turn chicken, breast side up and sprinkle with more paprika, if needed. Microwave on high 13 to 15 minutes. Let stand 8 minutes before testing for doneness. Makes 6 servings. 5562 or: cinnamon sticks 0.00 5563 Apples 2.00lb SOAK THE BLACK BEANS IN WATER for 15 minutes. Drain and discard water. Meanwhile, cook the snow peas in boiling salted water for 30 seconds. Immediately drain and plunge into ice water to chill. Drain again, dry on a towel, cut lengthwise into thin julienne strips and set aside. In a 2-quart saucepan, combine the black beans with the sherry and cook for 1 minute over high heat. Add broth, garlic and ginger and bring almost to a boil. Reduce heat to low, add the chicken breasts, cover and simmer 4 minutes. Remove from heat and let the contents of the pan steep, covered, for 5 minutes. Remove the chicken breasts to a plate and return the pan to the stove. Place over medium heat and cook uncovered for 5 minutes, reducing the liquid by 1/3. Pour the mixture into a mixing bowl, let cool for 10 minutes, then transfer the mixture to a blender. Running the blender on medium, slowly add both oils. When it's time to put dinner on the table, pour the sauce onto a platter, and place a pile of snow peas in the center of the plate. Slice the chicken diagonally across the grain into thin strips. Fan chicken breasts around the snow peas. Arrange vegetables around the chicken and sprinkle with cilantro. 5564 Sour cream, at room 1.00c 5564 temperature 0.00 5564 Whipping cream To make the marinade, combine the first 7 ingredients in a shallow dish. Thread the chicken strips onto bamboo skewers in a serpentine fashion. Place the skewers into the soy sauce mixture and let marinate in the refrigerator at least 2 hours, although overnight is preferable. Make the peanut sauce by combining the next 7 ingredients (peanut butter through garlic) in a saucepan. Season to taste with cayenne pepper. Cook over moderate heat, stirring constantly, until the sauce is as thick as heavy cream (about 15 minutes). Transfer to a food processor or blender and pur e briefly. Add chicken broth and cream and blend until smooth. This mixture can be made several hours ahead and stored in the refrigerator. Bring to room temperature before serving. Prepare moderate-hot charcoal coals or preheat a broiler. Cook the skewered chicken, turning several times and basting with the marinade, until crispy on the outside but still moist on the inside, about 8 minutes. Sprinkle grilled chicken with lime zest and garnish with cilantro leaves. Serve with the peanut sauce for dipping. 5565 Lemon Juice 1.00tb 5565 Sugar 0.50c 5565 Cream 0.50c Melt 2 Tbs butter in large heavy-bottomed skillet over medium heat. Add chicken and saute on both sides until golden brown. Remove and keep warm. Using same skillet, melt remaining butter over medium-high heat. Stir in onion; reduce heat to medium, cover and cook 10 to 15 minutes, until onion is limp and golden. Add wine and paprika; reduce heat, cover and simmer 10 minutes. Return chicken to skillet with lemon juice, salt and pepper. Cover and simmer 45 to 50 minutes, or until chicken is tender and juices run clear when pierced with fork. Slowly stir in cream. Cover and simmer several minutes until heated through. Serve immediately. Bon Appetit awed 0.00 5566 Raspberry-flavor liqueur 2.00tb 5567 Strawberry jelly 0.33c * - 2-3 lb, cut into serving pieces. Wash and dry chicken pieces. Mix salt, pepper, onion salt, and paprika and rub into chicken pieces. Heat oil in a heavy skillet over medium heat. Saute the chicken pieces until nicely browned on all sides. Cover; reduce heat and continue cooking about 25 minutes, or until chicken is tender. Remove chicken to platter. Drain fat from skillet, add peanut butter and orange juice to skillet, and stir over low heat until smooth. Bring to a boil. Spoon peanut-orange sauce over chicken. 5568 Drops red coloring 20.00 5568 Pkgs. strawberry jello 3.00sm 5568 Almond flavoring 1.00ts 5569 Ripe strawberries 2.00qt For dressing, in a screw-top jar combine salad oil, vinegar, sesame seed, sugar, salt and pepper. Cover and shake well to mix. chill thoroughly. For salad, in a large salad bowl combine torn salad greens, cooked chicken or turkey, sliced radishes, and sliced green onions. Toss lightly. Shake dressing again just before serving. Pour dressing over salad; toss lightly to coat. Garnish with the hard cooked egg wedges. Makes four servings. Tiffany ted sugar (or to 0.50c CORN BREAD SHORTCAKE: SHORTCAKE: Melt 1 tablespoon of bacon drippings in a 9-inch square baking pan. Place in an oven at 425F. Mix the cornmeal, flour, sugar, baking powder and salt. In a separate bowl, mix the milk with the melted butter and the remaining 2 tablespoons of bacon drippings. Let cool to tepid and beat in the egg. Working quickly, pour the batter into the hot pan in the oven. Bake for 20 to 22 minutes, or until golden brown. Cut the cornbread into equal pieces. When ready to use, cut each piece in half horizontally, as for shortcake. CHICKEN: Cover the chicken with water in a heavy pot. Add the salt, pepper and onion. Bring to a boil. Reduce the heat and simmer, partially covered, for 1 to 1 1/2 hours until the chicken is tender. Cool the chicken in the stock. Remove the chicken from the pot. Reserve 3 cups of the stock. Pull the meat from the bones and cut into bite-size pieces. In a heavy saucepan, saute the mushrooms and scallions in the butter for 3 minutes. Sprinkle in the flour and stir for 5 minutes. Stir in the reserved stock. Continue stirring over medium heat until gravy thick. Add the pimientos and stir in the wine. Simmer over low heat for 5 minutes. Add the lima beans and cook only long enough to heat them through. Return the chicken meat to the mixture. TO ASSEMBLE: Place 1/2 piece of sliced corn bread on a dinner plate. Top with chicken mixture, another half slice of cornbread, more chicken and finally a third slice of cornbread. Sprinkle the top of the stack with chopped hard-cooked egg and garnish with watercress, if so desired. Makes 4 to 6 servings. From The Olde Pink House in Savannah, Georgia. [THE BALTIMORE SUN; March 24, 1991] Posted by Fred Peters. 2.00tb 5574 Chocolate Shavings/Sprinkles 0.25c 5575 Angel food cake Wash chicken pieces and dry on paper towel. Season with salt and pepper. Heat butter or margarine in skillet. Saute chicken in it, turning occasionally, until pieces are browned on all sides. Place pieces in a baking dish. Pour milk over chicken. Cover dish and place in preheated moderate oven (375 F. ) for 45 minutes. Baste pieces occasionally during cooking time. Add oysters and cream, and cover. Roast for 15 minutes longer. Remove chicken pieces to hot platter. Pour oysters and cream over chicken. 00c 5576 Water 1.00c 5576 Unflavored gelatin (1 packet 1.00tb 5576 Cornstarch 1.00tb 5576 Egg, separated Combine flour and butter. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add cheese, slightly beaten egg yolks, and chicken. Stir until well blended. Season to taste with salt, pepper, and cayenne. Carefully fold in stiffly beaten egg whites. Pour into well-oiled casserole. Sprinkle with paprika. Set in pan of warm water. Bake in moderate oven (375 F) until an inserted knife comes out clean. 6 servings. The Household Searchlight 5576 Insta Melt butter and mix with stuffing. Mix sour cream and cream of chicken soup together and fold in diced chicken. Spread 1/2 of stuffing mix on the bottom of a 13x9 pan. Spread all chicken mixture over the stuffing. Top with the rest of the stuffing. Pour the broth over all. Bake at 350 for 35 min. 5577 commercial angel food cake 0.00 557 Here's what I've done a time or four. This "recipe" has not been cooked often enough to be stabilized and really called a recipe. Still, there have been no complaints and many requests for seconds. A tsp to a Tbsp or so of the following (to taste): Onion powder Garlic powder (NOT garlic salt) Ground black pepper Ground red pepper (cayenne) Ground white pepper Basil Parsley Paprika Oregano Spaghetti Put the chicken into a crockpot early in the day. It's fine if they are still frozen. Add as little liquid as possible. Water, chicken stock, or a bit of white vermouth, or a combination works fine. Add a couple of bay leaves, and some salt. Turn the crockpot on low and go to work (or carry on your normal day's activities. When you get home, or in the evening, turn off the crockpot. Put water on to boil the spaghetti. Remove chicken from the crockpot and discard skin and bones. In a deep pot, heat olive oil. Add onion and garlic and cook until the onions are clear. Add tomato sauce, stewed tomatoes, tomato puree, the chicken and about a cup of the chicken broth from the crockpot. (If you add too much broth, the sauce will be too soupy; if you add too little, the chicken taste will be a bit weak. ) Stir, cutting up the whole tomatoes. Add celery, onion powder, garlic powder, peppers, basil, parsley, paprika, and oregano. Cook, stirring from time to time, while the water for the spaghetti comes to a boil. Cook spaghetti, drain and serve with grated Parmesan cheese on the side. 0.00 Combine all of the ingredients with 7 quarts cold water in a 10- quart stockpot. Bring to a boil. Reduce heat and simmer for 2 hours, skimming frequently. Strain through a fine sieve lined with 2 layers of washed cheesecloth; discard solids. Let stock stand for 10 minutes. (Can cover and refrigerate for up to 5 days or freeze for up to 1 month. ) Degrease stock if it is to be used immediately. Makes 4 quarts. [COOKS; JUNE 1989] Posted by Fred Peters. eanut oil Heat the milk in a small saucepan over low heat. In another small saucepan, melt the margarine and add the flour, stirring constantly. Cook the roux (flour and margarine) for three minutes, then take the mixture off the heat and add the simmering milk all at once, stirring constantly with a wire whisk. Put the sauce back over low heat and cook slowly for 15 minutes, stirring occasionally. If you want a thicker sauce, cook it a little longer. Add 1/8 teaspoon of salt and mix thoroughly. If there are any lumps, blend until smooth. Heat the chicken stock in a large saucepan and add the onions. Cook, covered, over very low heat until the onions are soft, adding a little more stock if necessary to prevent scorching. Add the mushrooms and continue cooking, covered, until soft. Add the white sauce and all of the remaining ingredients except the chicken, yogurt and noodles. Simmer, uncovered, for 10 minutes. Add the chicken and cook until thoroughly heated. Remove from the heat, add the yogurt and mix thoroughly. On each of four heated plates serve three quarters cup of the mixture in the center of three quarters cup of the cooked noodles. Serves four. Per Serving: 345 Calories, 7 g Fat, 90 mg Cholesterol, 165 mg Sodium. [The Baltimore Sun; January 8, 1992; Sherrie Ruhl] Posted by Fred Peters. y & cook till setting point is reached. Remove from heat & let stand for 5 minutes. Pour into warm sterile jars & seal. 7753 To ta Remove bones from chicken breasts if desired. Sprinkle with salt (optional) and pepper. Saute chicken in oil or PAM for about 15 minutes or until golden brown. Remove chicken and set aside. Bake at 350 for 20 minutes or until it flakes when pierced with a fork. Add green onions and mushrooms to the skillet and cook briefly. Add the tarragon and wine. Stir to dissolve the brown particles that cling to the bottom of the skillet. Stir in the water. Return the chicken to the skillet and cover. Cook 15 minutes. Uncover and continue cooking, basting often, for about 5 minutes longer or until the chicken is thoroughly tender and nicely glazed. e heat. Simmer until thick, about 1 hour, stirring occasionally. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 3 half pints. 7754 Curry powder 1.50ts STOCK BROTH: Simmer the chicken for about 1 hour. Remove the chicken and cool; remove the meat from the bones. Reserve the white meat and save the remainder for other uses. SOUP: Blend the butter and flour together in a medium (3-quart) saucepan. Warm the cream in a seperate pan. Add the warmed cream to the butter-flour mixture and stir until smooth. It will start to thicken when it is heated. Stir in two cups of the hot stock. Cook over low heat, stirring, until heated through and blended, about 4 minutes. Add an additional 4 cups of stock and the chopped chicken. Season to taste with salt, if desired, and pepper. Heat to serving temperature--steaming, but not boiling or the cream will break. Watch the pot closely to keep from coming to a boil. SERVICE: Serve from a heated tureen and ladle into heated bowls. Garnish with snippets of fresh parsley. YIELD: About 8 servings. 0 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19853 Sri Lanka Kakuluwo The word 'veronique' indicates green grapes. Paired with chicken, cream and white wine, they make a surprisingly ellegant dish. Heat the butter and oil in a large frying pan over medium-high heat. add the chicken and sautee, turning once, until the meat turns white, about 8 minutes. Remove from the pan and keep warm. Add the wine to the pan and bring to a boil, scraping up the browned bits from the bottom of the pan with a wooden spoon. Stir the cream into the pan. Boil, stirring occasionally, until the sauce thickens slightly, about 5 minutes. Add the chicken and grapes. Heat through. 31996 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 19856 Salsa Ahogada Ethnic Salsa 31997 Sprinkle chicken with salt and black pepper; coat lightly with flour, shaking off excess. In a 10 or 12" skillet, heat oil and cook chicken with garlic until lightly browned, about 2 minutes on each side. Add chicken broth, vinegar, parsley, tarragon and mushrooms; simmer, covered, 5 minutes or until tender. Serve over cooked rice. Spoon pan juices over each serving. .00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19858 Salsa De Tia' Georginia Sprinkle chicken with salt and white pepper. Heat margarine in a 3- quart saucepan until bubbly and hot. Reduce heat to low and add chicken; cover and cook, turning chicken occasionally, for about 10 minutes (DO NOT BROWN). Add water, celery, leek, carrot, broth mix, parsley, peppercorns and nutmeg and bring to a boil. Reduce heat to low, cover, and let simmer until chicken is tender, 35 to 40 minutes. Using a slotted spoon, remove chicken to serving plate and keep warm. Set sieve over bowl and strain broth; discard solids and return broth to saucepan. Stir in lemon juice. Combine egg and milk in small bowl; gradually stir mixture into broth. Return chicken to pan and cook over low heat until broth is thickened slightly. Serve garnished with lemon slices. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. Ethnic Salsa Sauces 32004 Cook Rice per directions (firm side). Add peel and let cool. Preheat oven to 400oF. In a large skillet melt the butter over medium heat, add breasts and brown 4 minutes per side. Remove and season with pepper. Add mushrooms to remaining butter and cook until tender (about 3 minutes). Beat whites to soft peaks, add cooked rice and mushrooms, mixing well. Place 1/3 cup of rice mixture on each circle, top with chicken, moisten edges and press to seal. Place seam side down on a large greased baking sheet. In a small bowl, beat the yolks slightly with 1 tablespoon of water. Brush on dough, bake uncovered 35 minutes. *** Sauce *** Combine all sauce ingredients together and heat over low heat until warm. Serve over the chicken. ke Cheesecake Top Secret 32012 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19865 Sca Blend mayonnaise, milk, lemon juice and tarragon, set aside. In large bowl,combine chicken, wild rice, green onion, water chestnuts, salt and pepper. Stir in mayonnaise mixture until blendid. Refrigerate coverd, 2-3 hrs. Just before serving, fold in grapes and cashews. Garnis with clusters of grapes. 8 1 cup servings. Tip: One cup uncooked wild rice equals 3-4 cups cooked. 18534 Strawberry preserves 0.50c m Cut off the tips of the wings and discard them. Cut the large wing portions at the joint to form 48 pieces. Combine orange juice, olive or cooking oil, catsup, onion, Worcestershire sauce, garlic, salt, red pepper and cloves. Place chicken in a large plastic bag. Pour orange juice mixture over chicken. Seal bag and place on a tray or in a bowl. Marinate several hours or overnight. Drain marinade from wings and discard marinade. Place drained wings, skin side down, in a 15x10x1-inch baking pan. Bake in a 375 F oven 20 minutes. Carefully drain off fat. Turn chicken pieces over. Continue baking 25 to 30 minutes longer or until wings are golden brown. Makes 24 appetizer servings. NOTE: If desired prepare wings as directed above. Cover and chill up to 24 hours. Loosen cover and bake in a 375 F oven 20 minutes or until heated. 1.25c b 18535 Carrots; finely shredded 1.00c Put the oil and butter in a large skillet placed over moderately high heat. Dredge the chicken in the flour, shaking off the excess. Brown the chicken breasts in batches in the butter-oil; transfer to a side dish. Season with salt and pepper Add the onions to the skillet. Stir-cook over low heat for 5 minutes. Add the vermouth, chicken broth and browned chicken; bring to the simmer, cover, and cook for 5 minutes. Add the apple slices; cook for 5 minutes. Flip the chicken breasts and cook for 7 to 10 minutes longer, or until cooked through. Remove the chicken; reduce the cooking liquid if it is not already lightly condensed. Season with salt and pepper; spoon over the chicken. Sprinkle with parsely and serve. Makes 6 servings: Nutrient Information per Serving: 402 Calories, 55 g Protein, 13 g Fat, 12 g Carbohydrates, 4 g Saturated Fat, 151 mg Cholesterol, 217 mg Sodium [THE WASHINGTON POST; October 31, 1990] Posted by Fred Peters. 5 Baking soda 0.50ts Salsa: Spray medium nonstick saucepan with nonstick cooking spray. Heat over medium heat until hot. Add onion; cook and stir 3 minutes. Add remaining salsa ingredients. Bring to a boil; reduce heat. Simmer uncovered 20 to 30 minutes or until sauce thickens, stirring occasionally. Keep salsa warm. When ready to serve, remove and discard cinnamon stick. Meanwhile, broil chicken 4 to 6 inches from heat for 18 to 23 minutes or until chicken is fork tender and juices run clear, turning once halfway through broiling. Cook couscous to desired doneness as directed on package, omitting margarine and salt. Serve chicken breasts on top of couscous, spoon salsa over chicken. Garnish with cilantro, if desired. 6 servings. 8% calories from fat. 0.00 q 18536 Strawberries 500.00g a 18536 Sugar Preheat oven to 375 degrees F. In a non-stick 8-inch skillet, heat the oil, then add the thyme and chicken breasts. Sprinkle 1/4 teaspoon of the pepper over the chicken and cook for 1 minute over medium heat, then turn the chicken over, sprinkle with the remaining 1/4 teaspoon pepper, and cook for another minute. Remove the chicken from the pan and set aside, retaining the cooking juices in the pan. Add the onion and garlic to the pan, and saute for 1 minute. Add the sweet bell pepper, artichokes, wine, and salt, and cook for 1 more minute. Spoon half the vegetables into an 8-inch casserole, place the chicken breasts over them in one layer, and cover them with the rest of the vegetables. Bake for 18-20 minutes. To microcook: cook the casserole on high, covered, for 9 minutes, rotating the casserole after 4-1/2 minutes. Pork 29690 1 -1 -1 - DEFROST THE FRICASSEED CHICKEN if frozen. Place the chicken pieces, broccoli florets, broth, and 1/2 cup of the walnuts in an ovenproof casserole or Dutch oven. Cover the casserole, place it in the oven, turn the oven on to 375F and bake for 20 minutes. MEANWHILE, MAKE THE PESTO: Combine the remaining 1/2 cup walnuts, garlic, anchovies, cheese, and olive oil in a blender or food processor and process until blended. Add the basil leaves and puree to a coarse paste. Scrape the pesto into a small bowl and set aside. Place the fricassee sauce in a small saucepan over medium heat, and cook until it is thick enough to coat a wooden spoon, about 10 minutes. Pour the sauce over the chicken and continue to bake, uncovered, another 5 minutes. Remove the casserole from the oven and transfer the chicken and broccoli to a serving dish. Add the pesto to the sauce and mix well. Pour the creamy pesto over the chicken and serve immediately. -1.00 -1.00 -1.00 des 18532 Strawberry Buttermilk Pancakes Heat oil and butter in large saute pan. Slowly brown chicken, turning until cooked, about 15 to 20 minutes. Remove from pan. Keep warm. Add 1 Tbs of butter to pan. Saute mushrooms and garlic for about a minute, stirring over moderate heat. Remove pan from heat. Add tomato paste and cornstarch; blend. Add chicken stock and return to heat,stirring until sauce comes to a boil. Using a metal whisk, stir in sour cream, spoonful by spoonful. Add chicken and cook until heated through. Remove and arrange pieces on a heat proof serving platter. Add cherries to pan and warm over low heat. Spoon sauce over chicken and lightly brown under broiler. Serves 4. 29697 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18535 Strawberry Carrot Cake Pies 29699 Number of Servings: 6 1 pkg. Puff Pastry Shells - frozen style 10-oz. , baked according to package directions Coat chicken pieces with flour. In a large saucepan, saute chicken in 1 1/2 tablespoons butter until half cooked, about 2 to 3 minutes. Remove chicken and set aside. Saute onion in remaining butter. Squeeze half of the lemon, lime and orange into onion mixture. Cook while stirring, until sauce reduces slightly. Add chicken broth and marmalade. Increase heat while stirring, reduce liquid to half. Add whipping cream and reserved chicken; cook, stirring constantly until sauce thickens and just comes to a boil. Season with salt and pepper. Serve in warm pastry shells. Slice remaining citrus fruit into wedges and use as garnish. Serves 6. Recipe from Pepperidge Farm, in frozen Puff Pastry Shells box. 29704 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Put the chicken in the crockpot and cover with water. Add celery, carrot, onion and salt. Tie parsley, bay leaf, cloves and thyme in a small square of cheese cloth, add to the pot. Cover and cook on LOW for 7-9 hrs. Melt 4 Tbs butter in a medium saucepan. Stir in flour and cook over low heat for several mins. Gradually stir in stock. Simmer until smooth. Add salt, pepper, parsley and cream. Remove chicken from pot, slice and serve with the creamy sauce. 2 ABOUT 45 MINUTES BEFORE SERVING: With a meat mallet or the dull edge of a French knife, pound each chicken breast half to about 1/4-inch thickness. In a pie plate, with a fork, beat the egg and 1 Tbls of Water. On one sheet of waxed paper, mix the bread crumbs, salt and 3 Tbls of the flour. On another sheet of waxed paper, place 3 Tbls of the flour. Dip the cutlets in plain flour, then the egg mixture, then coat with the bread crumb mixture. In a 12-inch skillet, over medium heat, heat the oil. When hot add 2 Tbls of margarine or butter (1/4 cube). When it is hot, cook the cutlets in batches, until browned on both sides and cooked through, about 3 to 4 minutes then remove to a serving platter and keep warm. While the cutlets are cooking, cut each pear crosswise into 3 or 4 thick slices. In a 10-inch skillet, over medium heat, heat 1 Tbls of butter or margarine and cook the pears and brown sugar until the pears are tender, about 10 minutes. In a small bowl, stir bouillon, 2 Tbls of flour and 1 1/2 cups of water until smooth and well blended. Stir into the drippings of the chicken skillet. Over high heat, cook, stirring constantly, until the sauce boils and thickens slightly. Mince enough dill from the bunch to measure 2 Tbls. Stir the minced dill and half and half into the sauce in the skillet and heat through. TO SERVE: Arrange the chicken cutlets and pears on a warm large platter and spoon some of the sauce over the chicken. Garnish with the remaining dill. Pass the remaining sauce in a gravy boat. EACH SERVING CONTAINS: 455 Calories, 21 Grams Fat, 127 Milligrams Of Cholesterol, 835 Milligrams Sodium 5580 Raspberry Liquor 0.00 5581 Sliced Fresh Strawberries 4.00c 5581 Sugar 2.00tb Heat 4 tablespoons of the butter with the oil in a large, heavy saucepan or Dutch oven over moderate heat. Add the chicken, a few pieces at a time, and saute until well browned on all sides, about 15 minutes. Transfer the chicken to a bowl as you cook the remaining pieces. Add the onion to the saucepan; cook for 1 minute. Stir in the wine and scrape up any browned bits from the bottom of the pan. Add the chicken broth, celery, pepper and allspice to the pan, stirring to combine. Return the chicken to pot. Bring to boiling. Lower heat and simmer, covered, until the chicken is tender, about 30 minutes. Combine 2 cups of flour with the baking powder, sugar and salt in a medium-size bowl. With a pastry blender or two knives, cut in the remaining 2 tablespoons of butter until the mixture resembles coarse meal. Stir in just enough milk to make a soft dough; do not overmix. Roll the dough out on a lightly floured surface to 1/2-inch thickness. cut into rounds with a 2-inch biscuit cutter. Transfer the chicken to a large, shallow, ovenproof serving dish. Cover loosely with foil. Keep warm in a slow oven. Strain the cooking juices and return to the pot. Skim the fat and discard the solids. Combine 1 tablespoon flour with 2 tablespoons of the cream until smooth. Add the remaining 2 tablespoons cream and whisk into the pot. Heat to the simmer. Place the dumplings on top. Cook, covered, over medium-low heat until the dumplings are firm, about 18 minutes. To serve: Remove the dumplings with a slotted spuun; place over chicken. Spoon sauce on top. Sprinkle with parsley. NOTE: This dish can become a one-pot meal by making these changes: Do not strain the cooking liquid. Instead, push the chicken to one side. Skim the fat. Whisk in the flour and cream mixture. Place the dumplings on top of the chicken. Cover and simmer for 12 to 15 minutes until the dumplings are cooked through. Makes 8 servings. Nutrient Value per serving: 650 Calories; 41 g Protein; 28 g Carbohydrate; 41 g Fat; 513 mg Sodium; 173 mg Cholesterol Exchanges: 2 starch/bread, 5 lean meat, 5 fat [FAMILY CIRCLE; Nov 6, 1990] Posted by Fred Peters. 0005562 0000005562 0000005563 0000005563 0000005563 0000005563 0000005563 0000005563 0000005563 0000005564 0000005564 0000005564 0000005564 0000005564 0000005564 0000005564 0000005564 0000005564 0000005565 0000005565 0000005565 Servings: 6 Preparation: In casserole, heat oil and brown chicken; season if you like. Remove. Into remaining fat, stir eggplant, onion, and garlic; cook, covered, for 10 minutes, stirring frequently. Add oil whenever needed. Stir in flour, add broth and win and cook, stirring, until mixture thickens. Replace chicken. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Serve with: Pasta of some sort Mixed green salad 0000005569 0000005570 In a saucepan, combine soy sauce, brown sugar and broth and boil the mixture until reduced by half. In a skillet heat the oil over moderately high heat until it is hot but not smoking, in it saute the chicken, patted dry, until it is browned well, and transfer the chicken to a plate. In the oil remaining in the skillet cook the garlic and the onion with the bay leaf and pepper to taste over moderate heat, stirring, until the onion is softened, add the broth mixture and the chicken with any juices that have accumulted on the plate, and simmer the mixture, turning the chicken, until the chicken is cooked through. Divide the chicken between two plates, stir the butter into the sauce, and cook the sauce, stirring constantly, until it is thickened slightly. Discard the bay leaf, season the sauce with salt and pepper, and pour it over the chicken. 0000005575 0000005575 0000005575 0000005575 0000005576 0000005576 0000005576 0000005576 Marinade: Combine marinade ingredients in a bowl. Add chicken, cover and refrigerate at least 2 hours. Spray a non-stick skillet with vegetable cooking spray. Heat; add oil and chicken pieces, lightly brown. Add marinade, cover and simmer about 15 minutes. Add grapes, cook until heated. Serve at once. 0000005578 0000005578 0000005578 0000005578 0000005578 0000005578 0000005579 0000005579 0000005579 0000005579 Heat oil in the wok. Add the vegetable and stir-fry for 2 minutes. Push aside or remove to serving dish. Stir-fry the chicken 3-4 minutes, until done. Return the vegetable to the wok and combine with chicken. Stir in the soysauce mixed with the cornstarch, chicken broth, and wine. Heat and stir gently until the sauce is thickened and clear. Add the nuts and serve at once with white rice. 0000005583 0000005583 0000005583 0000005583 0000005584 Preheat broiler. Put all ingredients, except chicken, in a blender and puree. Spread sauce over chicken breasts and broil, turning once or twice and brushing again with the sauce, until chicken is done, about 13 - 17 minutes, and skin is crisp. Serves 2. 0000005584 0000005585 0000005585 0000005585 0000005585 0000005585 0000005585 0000005585 0000005586 0000005586 0000005586 0000005587 0000005587 In a small skillet, heat 1 to 2 T butter and sautee mushrooms and schallots until tender, set aside. Dredge chicken with seasoned flour. Heat 2 T oil in a large skillet and sautee chicken pieces all at one if possible for 2-3 minutes per side. Romve and keep warm. Deglaze the skillet with vinegar, scraping for about 30 seconds. Add 1/2 cup broth, stir and heat. Return chicken and mushrooms to pan and heat through. 05588 0000005589 0000005589 0000005589 4 T unsalted butter 1 x fresh parsley sprigs Mix flour, salt and pepper on a plate. Dredge chicken and shake off excess. Melt 2 Tbsp. of the butter in a heavy large skillet over medium high heat. Add the chicken and cook until chicken is springy to the touch, about 5 to 8 minutes per side. Remove to a warm platter and keep warm. Melt the remaining butter in the skillet over medium heat. Add the shallots and cook until translucent, stirring occasionally, about a minute. Raise the heat to high and add the wine. Bring to a boil, scraping up any browned bits. Reduce heat to medium and simmer until wine is reduced by half, about 4 minutes. Stir in the cream. Continue simmering until sauce is reduced to 1 1/2 C. Stir in the mustard and then pour the sauce over the chicken. Garnish with parsley and serve immediately with rice. 0000011599 0000011599 0000011600 0000011600 0000011600 0000011600 0000011600 0000011600 Combine olive oil, garlic, shallots and thyme. Rub on pieces of chicken. Grill chicken on uncovered grill, over medium coals for 20 minutes. Turn and grill for 10 to 20 minutes more or until chicken is tender. For relish, combine zucchini, squash, onion, mustard, and yogurt. Place one piece of grilled chicken on each warmed serving plate. Spoon some relish on each plate. Makes 4 servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. 0000011601 0000011601 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011602 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011603 0000011604 0000011604 0000011604 0000011604 Roll chicken in flour seasoned with salt and pepper. Brown in butter. Cover and cook slowly for 40 minutes. Add remaining ingredients; heat. 11605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011605 0000011606 Rinse chicken and put in a heavy plastic food bag; add 2 tablespoons sherry. Seal bag; rotate. Chill at least 30 minutes or up to 6 hours; turn over several times. Meanwhile, thinly slice onions; wrap several slices airtight and chill up to 6 hours. In a 10- to 12-inch frying pan over medium-high heat, combine remaining onion slices, wine, vinegar, and honey. Stir often until liquid evaporates. (If made ahead, cover and set aside up to 6 hours; stir over medium-high heat to warm. ) Remove from heat and mix in remaining 1 tablespoon sherry. Arrange breasts in a single-layer with marinating liquid in a 9- by 13-inch pan. Bake, uncovered, in a 450 F oven just until meat is white in thickest part (cut to test), 12 to 15 minutes. With a slotted spoon, transfer chicken to a warm platter. Spoon onion mixture over chicken. Garnish with reserve onion slices and parsley. Add salt and pepper to taste. Per serving: 167 cal. ; 27 g protein; 1. 5 g fat (0. 4 g sat. ); 9. 4 g carbo. ; 82 mg sodium; 66 mg chol. 0011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 0000011612 Season chicken and brown pieces on all sides in fat. Blanch almonds. Remove skins, chop and add with raisins, pineapple, spices and orange juice. Cover tightly and simmer until chicken is tender. Work flour smooth with 2 tablespoons cold water and add here and there, shaking pan to mix well. Simmer 5-8 minutes until gravy thickens. Take up chicken on hot platter . Pour some of the gravy over and garnish platter with half-moon slices of avocado and poomegranate pips. Serve remaining gravy in a gravy boat. Serves 4 to 6. McCARTHY'S - Breckenridge, CO. 5584 Sugar 0.75c 5584 Eggs 2.00 5584 Evaporated milk 2.00tb Season chicken with salt and pepper. Heat oil in frying pan and brown chicken pieces on all sidea. Transfer chicken to large pot and keep warm. Add onions to frying pan and saute until translucent. Add curry powder and tomato sauce. Stir until smooth, then add 1 cup broth. Bring to a boil. Add parsley, thyme, and bay leaves. Pour mixture over chicken pieces. Simmer for 1 hour, or until chicken is tender. Combine peanut butter with 2 cups broth over low heat. Season with salt and pepper. When sauce is smooth, pour over chicken. Simmer for 10 to 15 minutes more. Serve with rice. 5584 Sugar 3.00tb 5584 Red transparent glaze 1.00pk 5585 Whole strawberries (about 1 4.00c Servings: 6 Preparation: In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. Add onions to fat in casserole and cook until translucent. Add vegetables to onion, stirring to blend mixture. Replace chicken. To reserved tomato juice, add chicken broth to make 1 1/2 cups; add peanut butter and stir over low heat until mixture is smooth. Add seasonings, stir to blend mixture, and pour over chicken. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Garnish with chopped peanuts and serve. Serve with: Rice Mixed green salad 2.00tb 5585 Gingersnap cookies 4.00 5586 Strawberries 2.00pt 5586 Water 1.50c Preparation: In casserole, heat butter and oil and brown chicken. Remove. In remaining fat, brown pork; over gentle heat, cook, covered, for 20 minutes, turning occasionally. Remove. Combine liquids, garlic, pepper, and liver in casserole and cook over high heat, stirring, until sauce thickens. Replace chicken and pork, spooning sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken and pork are tender. Serve with: Rice Oriental salad s, hulled, rinsed 2.00pt * Fresh Herb Mixture; thyme, parsley, sweet marjoram and basil. 1-1/2 ts of each. ~------------------------------------------------------------------------- Cut chicken breast diagonally in 1/2 inch strips. Melt butter and oil in heavy skillet over moderate heat. Increase heat, add chicken, 1/2 of the herbs, salt and pepper. Saute until opaque; set aside and keep warm. Add shallots and garlic to pan and saute quickly (1/2 minute). Reduce heat and add cream, wine, tomatoes and the remaining herbs. Bring to a boil, stirring until sauce thickens. Return chicken to pan and simmer 2 to 3 minutes until heated through. 11249 Finely Chopped Onion 2.00T b 11249 Worcestershire Sauce 1.50t c 11249 Dry Mustard 0.12t d Servings: 6 Preparation: In casserole, heat butter and oil and brown chicken, season with salt & pepper if desired. Remove. In remaining fat, cook onion and garlic until translucent. Add flour, stirring to blend the mixture well. To this, add tomato sauce, wine, and seasonings; cook, stirring, until sauce thickens somewhat. Replace chicken and spoon sauce over. Bake, covered, at 350 degrees for 1 hour, or until chicken is tender. Add shrimp and continue to cook, covered, at 350 for 15 minutes, or until the shrimp turn pink. Serve with: Rice or Spaghetti Spinach Salad From: The Hundred Menu Chicken Cookbook Shared by Jack Shyba 11249 Dash Pepper 1.00ea j 11249 French Rolls, Split 4.00ea k 11250 Catsup 1.00c Combine soy sauce, lime juice, water and cornstarch in a 2 qt. round casserole. Stir chicken and mushrooms into soy sauce mixture. Cover and stirring midway through cooking, microwave on high 7 to 8 minutes. Add snow peas, cover and microwave on high 2 minutes or until snow peas are tender crisp. Serve over a bed of fluffy rice, garnishing with lime wedges or slices of lime. Makes 4 servings. 11250 Hamburger Buns, Split 4.00ea Combine flour, salt and pepper in a paper bag. Shake chicken in mixture to coat. In a 10-inch skillet melt shortening, and brown chicken slowly. Drain off all drippings, and sprinkle soup mix over chicken in skillet. Add water, milk, and sliced onions. Cover and cook over low heat for 30 minutes, or until chicken is done. Place chicken in serving dish and keep warm. Add milk and water to liquid in skillet; cook and stir until thickened. Pour over chicken or bed of rice. 00oz Add wild rice and wheat berries to 1 cup boiling water. Simmer, covered, 50 to 60 minutes or until liquid is absorbed, adding sweet potato during the last 10 minutes of cooking; stir once. Meanwhile, rinse chicken and pat dry; set aside. In an 8" skillet, combine 3/4 cup water, vinegar, soy sauce, bouillon granules and pepper. Bring to boiling. Add chicken. Reduce heat; cover and simmer 15 minutes. Turn chicken; simmer, covered, 5 minutes more or until tender. Transfer chicken and pilaf to plates. Cover and keep warm. Reserve cooking liquid in skillet. For sauce, stir cornstarch into 1 Tbs water. Stir into cooking liquid. Cook and stir over medium heat until thickened and bubbly; cook and stir 2 minutes more. Serve with chicken and sauce. Makes 4 servings. b 11252 Prepared Mustard 1.00t c 11252 Clove Garlic, Cut into 1/4's Heat the oil in a skillet over medium high heat. Dust the chicken breasts on both sides with flour; add to the skillet and cook for 3 minutes. Turn the chicken and cook 2 minutes longer. While the chicken is cooking, mix the garlic, tomato, oregano and vinegar. Season the chicken with salt and pepper. Top each chicken cutlet with an equal portion of the tomato mixture. Add the vermouth to the pan (it will sizzle). Sprinkle the cheese evenly over each piece of chicken. Cover the skillet and cook slowly for 1 minute, or until the cheese melts. Place each chicken cutlet on a warmed serving plate and sprinkle with a little chopped parsley. Serve with steamed zucchini and a rice pilaf. Makes 4 servings. NUTRITION INFORMATION PER SERVING: Calories: 315 Protein: 26 g Carbohydrates: 32 g Fat: 17 g Saturated Fat: 9 g Cholesterol: 92 mg Sodium: 600 mg [ The Washington Post; Aug 1, 1990 ] Posted by Fred Peters. 5588 Cake flour Bone and halve the chicken breasts. Drain the artichoke hearts. Wash the chicken and pat dry. Season the chicken with salt and pepper. Place flour in a shallow bowl. Add chicken pieces and turn to coat; shake off excess flour. In a Dutch oven, melt 3 Tbsp of the butter over medium heat. Cook chicken, in two batches, until browned on all sides; remove and set aside. Preheat oven to 325 Melt remaining 1 Tbsp butter in Dutch oven over medium high heat. Add onion. Cook, stirring, 8 - 10 minutes, until golden. Add browned chicken and mushrooms. In small bowl, mix orange juice, Marsala, ginger ale and lemon juice; pour over chicken and mushrooms. Cover and bake 45 minutes. Add artichoke hearts; bake 15 minutes or until chicken is tender. Prepare the brown rice according to the package directions. Add green onion. Serve with the chicken and sauce. Garnish with lemon slices and scallion if desired. This is from one of my MIL's clippings from Women's Day. Date unknown. 5588 STR Saute the chicken in the oil with the garlic and onions until lightly browned. Remove mixture to a large pot, discarding excess oil. Add the rice, water, and large pinch of saffron to the pot and bring to a boil. Reduce the heat and simmer. tightly covered, until the rice is tender (at least 30 min. ), adding extra water if necessary. When the rice is nearly tender, add the broccoli to the top of the pot and cover. Cook for 5 min more. Broccoli should be bright green and tender when the meal is cooked. If the rice is done before the broccoli, simply turn off the heat, cover the pot again, and let the broccoli finish cooking by steaming. Children like the novel idea of "yellow" rice. 5588 Strawberries 2.00pt 5588 Whipping cream 1.00c POUND THE CHICKEN BREASTS as you would for scaloppine, then slice them crosswise at 1/2-inch intervals. Marinate chicken for 30 minutes at room temperature in a mixture of the ginger, garlic, soy sauce, port and 1 tablespoon of the sesame oil. Trim the coarse stem ends from the asparagus. Peel the asparagus and slice them crosswise, slightly on the diagonal, into 1-inch lengths. Peel and halve the onion, then cut each half into thin slices. Core, seed and slice the red bell pepper lengthwise into 1/4-inch strips. Set a wok or large skillet over high heat. Add the chili oil and 1 tablespoon of the remaining sesame oil and heat the oil for about 1 minute, until ripples appear on the wok bottom. Add the onion and red pepper and stir-fry the mixture for 1 minute. Cover the wok and allow the mixture to steam for 1 minute. Using a slotted spoon, remove the vegetables from the wok to a heatproof plate. Add the remaining sesame oil to the wok, pour in the chicken and marinade, and stir-fry over high heat for 2 minutes. Blend in the cornstarch mixture, stirring it for about 1 minute, until the sauce has thickened and becomes clear. Return the vegetables to the wok, toss the mixture lightly for about 30 seconds, and serve. Accompany the chicken with fluffy boiled rice. 5590 Skim Milk 0.50c 5590 Egg Whites 2.00 NOTE: This recipe is even better with FRESH corn and tomatoes. In a large saucepan, simmer the chicken in 4 cups with onion and poultry seasoning for 45 minutes. Remove chicken and let cool; reserve the broth. Skim fat from chicken broth. Remove meat from chicken; discard skin and bones. Cut meat into bite-size pieces. In a large non-aluminum saucepan, combine chicken, chicken broth, corn, tomatoes and lemon juice. Simmer for 30 minutes. Season with salt and pepper to taste. PREPARE OR DEFROST 1 batch Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, cover, place in the oven. Turn oven to 375F and bake for 20 minutes. Meanwhile, place a medium saucepan over medium heat; combine fricassee sauce, milk and cloves in it. Bring to boil. Remove from heat, pour liquid through a fine strainer. Replace liquid in a clean saucepan and add the ham and peas. Place over medium-high heat and cook until liquid is thick enough to coat a wooden spoon. Pour the sauce, ham and peas over the chicken and continue to cook 5 minutes. To serve, arrange the chicken and sauce in a serving bowl or on a deep serving platter and sprinkle with parsley. Accompany with pasta or rice. es 2.00 5592 Gelatin 2.00tb 5592 Cold water Mix the chicken with the mushrooms and half of the soup. Place this mixture in a buttered casserole. Top with the stove top dressing (follow directions on box). Bake in a 350 F oven for 45 minutes or until done. Top with the remaining soup. Put back in oven for 5 more minutes. From: Syd's Cookbook. 5592 Whipped cream 1.00c 5592 Vanilla TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside. Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove. Remove from heat and whisk hot cream into the mustard-yolk mixture. If using fresh tarragon, add it now. Slowly whisk in 3 tablespoons olive oil. Set the dressing aside. TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces. Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft. Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes. TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet over medium heat, add the chicken, cover and cook, 5 minutes for cooked chicken. Scrape the chicken into the bowl with the dressing, add the potatoes and mix well. To serve, add spinach to the bowl, mix well and mound on plates. This is a favorite at Trumps restaurant in Los Angeles. With protein, starch and vegetable, it's a full meal. 5594 Almond Extract 1.00ts 5594 Egg 0.00 5594 All-Purpose Flour 2.00c Combine the tortilla chips and butter. Press on the bottom and 1 inch up the sides of a 9-inch springform pan. Set aside Beat the cream cheese with an electric mixer at high speed until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the chili powder, Worcestershire sauce, salt and minced green onions. Pour half of the cream cheese mixture into the prepared pan. Sprinkle with the chicken, chiles and Monterey Jack cheese. Carefully pour the remaining cream cheese mixture on top. Bake at 350 F for 10 minutes; reduce the heat to 300F, and bake for an additional hour or until set. Cool completely on a wire rack. Combine the sour cream and seasoned salt. Spread evenly over the top of the cheesecake. Cover and chill for at least 8 hours. Garnish, if desired, and serve with picante sauce. Makes 8 to 10 servings. [Southern Living; February 1992] Posted by Fred Peters. 0.33c h Prepare Mini Puffs. Mix remaining ingredients. Cut off tops of puffs with sharp knife; remove any filaments of soft dough. Fill each puff with rounded teaspoon chicken mixture; replace top. Refrigerate until serving time. *Mini Puffs* Heat oven to 400 Heat water and margarine to rolling boil in 3-quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about 1 minute; remove from heat. Beat in eggs, all at once; continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased cookie sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. 18550 Sugar 0.50c n 18550 Lemon juice 1.00tb o 18550 Kirsch 1.00tb MIX 1/2 CUP OF THE FLOUR, the salt and the pepper together. Pound the mixture into both sides of the meat with the edge of a heavy plate or mallet. Cut the meat into serving-size pieces. Beat the eggs together with the cream. Heat the oil in a heavy iron skillet over moderately high heat. Reserve 3 tablespoons of the flour. Dredge the steaks in the remainder of the flour, dip in the egg mixture, and then into the cracker crumbs. Add to the hot oil. Brown the steaks well, turn and brown the other side. Reduce heat to medium, cover the skillet, and cook for 15-to-20 minutes, turning occasionally, until the steaks are cooked through and tender. Chicken-fried steak should be well done, but not dry. Remove the steaks from the pan, and drain on brown paper bags. Keep warm. Add the onion slices to the pan and saute quickly. Remove. Pour off all but 3 tablespoons of the fat in the skillet, and stir in 3 tablespoons of the flour. Stir to incorporate any particles in the bottom of the pan and cook for 1-to-2 minutes. Stir in the cream, then the chicken stock. Season with Worcestershire and hot sauce. Slice the meat across the grain and top with the gravy. It's great served with mashed potatoes, homemade biscuits or cornbread, and a green vegetable. Makes 4 to 6 Servings a 18551 Egg Whites 3.00x b 18551 Sugar 1.00 peanut oil In skillet, over medium heat, melt 2 tablespoons margarine. Add green pepper and onion. Cook, stirring until done. Stir in chicken, barbecue sauce, pimientos and cheese,. Set aside. Set aside 1 cup flour. In a large bowl, mix remaining flour, cornmeal, sugar and yeast. In a saucepan, over low heat, heat water, milk and remaining margarine until hot to touch (125 to 130 degrees - measure with a meat thermometer). Stir into dry ingredients. On lightly floured surface, knead until smooth and elastic, about 5 minues, adding extra flour as needed. Divide dough in half. Roll and stretch each piece into a 12-inch circle. Place on a large greased baking sheet. Spread half the chicken mixture over half of each circle. Fold dough over filling to form semi-circles. Press edges together with fork tines; cover. Place large shallow pan on counter and half-fill it with boiling water. Place sheet over pan. Let dough rise 15 minutes. Slit top of each loaf. Brush with oil. Bake at 400 degrees for 25 to 30 minutes. Serve warm. Refrigerate leftovers. Reheat to serve. Serves 6. 18551 Lemon peel 1.00t l 18551 Envelope unflavored Gelatin 1.00x m 18551 Cold water 0.25c n 18551 Whole, fre Chopped pecans, for garnish 1. In a food processor, combine cheese, chicken, toasted pecans, mayonnaise, chutney, curry & parsely. Process just until combined. Place in a serving dish & garnish w/ chopped pecans. Refrigerate 2 hours or until chilled. Serve w/ crackers & sliced apples. -- q 18552 Gelatine, unflavored, (enve) 1.00ea a 18552 Cook noodles as directed on package. Drain. Meanwhile, saute' onion, celery, chicken-style season, and salt in 1/4 cup water until tender. Add 6 cups water with potatoes and continue cooking. Meanwhile, whiz garbanzos in their own juice, add a little water if necessary. Combine all ingredients and simmer slowly to allow flavors to blend. Adjust water and salt as desired. Total Calories: 2400. 0.50c e Cook and stir chicken and onion in hot oil in a skillet until chicken is lightly browned and onion is tender. Stir in soup, water and wine. Add mushrooms, peppers and cheese. Bring to a boil. Reduce heat; cover and simmer 10 minutes, stirring occasionally. Serve over rice. Top with additional cheese, if desired. b 18554 Dijon mustard 1.00tb c Rinse chickpeas, place in fresh water & cook for 50 minutes or till tender. Heat oil in large pot & saute onions & garlic for a few minutes. Add the tomatoes & tomato paste. Bring to a boil, lower heat & add the rest of the ingredients. Simmer for about 10 minutes or until the sauce has thickened. Serve with mashed potatoes & green vegetables or pasta. f 18554 Strawberries, sliced 2.00c Place sausages in saucepan and cover with water. Bring to a boil and cook for 10 minutes. Drain and cut into 1/2 inch slices. In a large saucepan, heat oil on high heat and cook sausage slices until browned on all sides. Add onion and garlic; cook until lightly browned, about 2 minutes. Add tomatoes, including juice, basil, fennel seeds and bay leaf. Bring to boil, cover and simmer for 15 minutes. Add chickpeas, pasta shells and zucchini. Cover and simmer for 10 - 15 minutes more or until pasta is tender. Sprinkle with parsley and season with salt and pepper to taste. For a meatless dish, leave out the sausage. c 18555 -mashed 0.00 d 18555 Lemon juice 2.00tb e 18555 Sugar 1.00c Servings: 8 to 10 Preheat large skillet, add oil, onion and green pepper and saute until onion is transparent. Add beef and stir fry until meat is crumbly and has lost red color. Add seasonings and let simmer for a few seconds to develop flavor, then add chili sauce, corn and olives. Cover and simmer 30 minutes. Meantime, cut up the tortillas, or tear them, and fry but do not brown, then drain. When meat mixture is ready, start with a double layer of tortilla pieces in the bottom of a large, well greased casserole and alternate layers of tortillas, meat mixture and grated cheese, ending with cheese on top. Bake uncovered in 350 degree oven for 45 minutes. Garnish with green onions, sprigs of coriander and sliced radishes. 1.00ts l 18555 Salt 0.50ts m 18555 Butter or margarine, cut 1.0 BREAK THE EGGS in a mixing bowl and beat them lightly. Cut the tortillas into eighths and add to the eggs. Let sit 15 minutes. Cut the avocados in half from tip to stem, and remove the pit. Using a paring knife, slice the flesh in each half from tip to stem in 1/2-inch slices without cutting through skin. Using a large spoon, scoop the flesh out of the skin in 1 piece. Lay cut side down on each plate and fan out the slices. Cut the tomatoes into slices and lay slices next to the avocado. Drizzle with lime juice and oil, and sprinkle with salt and pepper. Heat the butter in a large skillet over medium heat and add the onion, chili powder and cumin. Cook, stirring occasionally, 5 minutes. Add meat; cook just until warmed. Add the beaten eggs and tortillas and cook, stirring, until eggs are cooked to desired doneness. Arrange a mound of eggs on each plate next to the avocado and tomato. Garnish with some cilantro. Serve immediately. u 18555 Sugar Rinse, dry, and remove the stems, then crush or tear the dried chiles with your hands into little pieces (approximately 1/2 inch). Chile caribe can contain a portion of the seeds of the pepper. Red pepper flakes, sold in most supermarkets, have the look of chile caribe but are usually the Italian type pepper and impart a different flavor. ~ 18556 Sugar 0.50c c 18556 Beaten Eg Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Chili Colorado Power level: medium high Cooking time: 20 minutes Coarsely grind the cilantro and cumin seeds in a spice grinder, and then put into the bowl of the food processor. Break the chili pods into small pieces, and coarsely grind in the spice grinder, and then add to food processor bowl. Add the garlic and onion to the food processor, and process until the onions are chopped. Add the remaining ingredients and process until pureed. Place the mixture in a 2-quart casserole dish. Cover and microwave on 70% (medium high) for twenty minutes, stirring after 10 minutes. (I assume you could make it on top of the stove, too. ) Makes 3-1/2 cups. Cold Milk 1.00c c 18557 Plain Yogurt 1.00c d This is creamy, hot and perfect to serve with noodles or grilled meats. PLACE ALL INGREDIENTS except butter in a saucepan over medium heat and cook until reduced by about 1/2. Pour into a blender and puree. Replace the sauce in the saucepan, place over low heat and whisk in the butter. Makes 1 1/2 Cups 0.00 b 18558 Heavy cream 1.00qt c * Use any low fat cheese, Mozzarella Monterey Jack or cheddar. ** Let the number of hot chiles depend on the hotness of the chile. ~------------------------------------------------------------------------- Verde Sauce: Boil tomatillos for approximately 15-20 minutes. Drain. Cool with cold water. Peel outer brown skin off. In a blender, blend all ingredients until smooth. Set aside until needed. ~------------------------------------------------------------------------- Preheat oven to 350 In a large pot, boil whole chicken with salt, pepper, 1 ts oregano and 1 whole bay leaf for 40 - 45 minutes until chicken falls off bone. Remove skin. Cool. Shred chicken. Blanch chiles in boiling water. Peel off outside skin. Let cool. Slit chiles open lengthwise. Stuff each chile with 3-4 ounces of chicken and 2 ounces cheese. Lay chiles in a 9" X 13" baking dish. Cover chiles with verde sauce. Sprinkle with grated cheese. Heat in oven for 20 minutes. Serve with rice and beans if desired. Saute the onions and ginger in the oil until the onions are browned. Add cayenne, coriander, mustard, cumin, cinnamon, turmeric, and cloves. Heat for another minute. Add the chiles to the pan along with the coconut milk. Simmer for 10 minutes, stirring constantly, until the sauce thickens. Stir in the cream and simmer for an additional 5 minutes. The Whole Chile Pepper From the collection of Jim Vorheis vings. 7769 Orange marmalade Heat oil unti hot and remove from heat, pour chile to fry about 2 min in hot oil, then drain on paper towels. Put chile, tomato sauce, cumin, and garlic in blender and mix, add salt to your taste ttle hot rice to beaten eggs, then add eggs to remaining rice mixture. Stir in vanilla. Mix well and continue cooking over hot water for 1 minute. Cool. Whip cream, fold in strawberries, then fold mixture into rice. Chill until serving. 7770 Soy sauce Cook the macaroni in 4 quarts of salted water until just done but still firm. Drain and rinse in cold water. Combine all the ingredients, except the avocado and cilantro, and allow to sit for 2 hours to blend the flavors. Garnish with the avocado and cilantro and serve. Serves: 4. Heat Scale: 5 7770 Water chestnuts, coarsely 8.00 7770 * Chiles should be roasted and peeled (See Sowest 1 for information) ** Use an all purpose cooking apple that is unpeeled and sliced. *** Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cut a lengthwise slit down one side of each poblano chile. Carefully remove the seeds and membranes and set aside. Cook and stir ground beef and onion in a 10-inch skillet until beef is brown and drain. Stir in remaining ingredients except the eggs, flour, oil, Walnut Sauce, Pomegranate seeds and cilantro. Cover and simmer for 15 minutes. Fill chiles with beef mixture. Cover and refrigerate for an hour. Beat egg whites in a large bowl until stiff. Beat egg yolks and fold them into the egg whites. Coat filled chiles with flour; dip into the egg mixture. Heat 1/4-inch of oil in an 8-inch skillet until hot. Cook chiles, one at a time, in the oil, turning once, until puffy and golden, about 2 minutes on each side; drain. Place on cookie sheet and keep warm in a 200 degree F oven. Prepare Walnut Sauce and spoon over the chiles. Sprinkle with pomgranate seeds and cilantro. Serve hot. WALNUT SAUCE: Mix all ingredients. 2.00tb 7770 GARNISH --------- 0.00--------- 7770 Remaining chopped peanuts 0.00 Servings: 2 Chop onion and crush garlic. Cook in oil until wilted. Add tomatoes and press through strainer. Mix with broth and bring to a boil. Season to taste with salt, pepper and oregano. Heat the chiles in boiling sauce for about five minutes. Barbara Zack owder over egg white mixture; carefully fold in until no white streaks remain. Spoon evenly into a 9" tube pan. Bake 35-40 minutes, or until cake springs bak when lightly touched with fingertip. Invert immediately and let cool salt and pepper to taste Brown ground beef than add everything and simmer for 1 hour. Add more chili powder if not spicy enough. Remove bay leaves before serving. If possible, have the beef and pork ground together, or else mix meats together in a bowl. Heat the oil in a large heavy pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the onions, green pepper, celery, garlic, oregano, bay leaves, and cumin. Mix well. Add the tomatoes, broth, water, salt, pepper, caribe, and ground chile. Bring to a boil, then lower heat and simmer, uncovered, for about 20 minutes. Stir often. Add the beans and simmer for 10 minutes longer. Taste and adjust seasonings. Brown beef cubes in a non-stick skillet (or 3 T vegetable oil in regular skillet). Add chili powder to meat. Mix thoroughly. Place meat in large Dutch oven. Saute onions, garlic and peppers in oil until golden. Add to meat with tomatos and cook for 20 minutes. Add remaining spices, vinegar and brown sugar. Cook slowly, covered for 2 hours. Add masa harina and olives. The jalapenos seem like a lot but after cooking for 2 hours they lose a lot of their punch. If you like an assertive chili-based relish, try this flavorful one on nearly any white-fleshed fish (whole, steaks or fillets). Like it hotter? Add some more chilies! Grill chilies 4 to 5 inches from hot coals until soft and the skin ruptures. Let cool slightly; rub skin off. Seed and cut into a coarse dice. Add remaining ingredients and let sit while fish cooks. May be made the day before. Serve cold or at room temperature. Makes 1 cup. Per Tbsp: 8 cal. 3 g prot. /2 g carbo. /0 g sat. /0 g mono. /0 g poly. /0 g om-3/0 mg chol. /63 mg sdm. ea pepper ea hot dogs ea medium grain rice, cooked Slice Portuguese sausage; brown hamburger, sausage, garlic and onion together. Add remaining ingredients and simmer for 30 minutes to 1 hour, stirring mixture to prevent sticking. Serve over one or two scoop rice with a heated hot dog on theside. If you like chili, you'll want to make a lot of this and freeze it. Add whatever extra ingredients you like and you have your own custom chili. ROAST, PEEL AND SEED the pasilla, Anaheim and red peppers, then dice them. Preheat oven to 325F. Heat the oil in a medium ovenproof skillet over medium heat, add the onions and jalapeno peppers and cook, uncovered, until the onions are translucent, about 5 minutes. Add the garlic, tomatoes, roasted peppers, dried chiles, cumin, cinnamon and salt. Cover and place in the 325F oven for 30 minutes. Remove the chili base from the oven and scrape into a bowl. Divide into family portions and place in the freezer for up to 6 months. Soak beans. Drain & rinse well. Bring to boil in fresh water & boil fast for 10 minutes. Reduce heat & cook for 40 minutes, depending upon the freshness of the beans. Older beans will take longer to cook. Drain, reserving the liquid for stock later. Heat the olive oil in a large pot, gently fry the onion & garlic for a few minutes. Add the chopped vegetables, cooked beans, basil & spices. Stir well & cook for 5 minutes. Add the tomatoes, tomato paste, bulgur wheat & 1 pint of the stock. Bring to a boil, cover the pot, reduce heat & simmer gently for 30 minutes. Add the lemon juice & the rest of the seasonings. Add more stock if necessary. Cook for a further 20 minutes. Serve. * Use a mixture of carrots, bell peppers, celery + Either fresh or canned tomatoes will work ++ You can omit the wine or substitute with a little tomato juice or extra stock +++ If you can't get bulgur wheat, try using brown rice Preheat oven to 350'F. (175'C. Heat oil in a saucepan. Add sausage, onion, garlic, cumin and chili powder; fry gently 5 minutes, stirring to break up sausage. Add tomato, tomato paste, bell pepper and kidney beans. Stir well and cook gently 15 minutes, stirring frequently to prevent mixture sticking. Season with salt. Meanwhile, heat taco shells following package instructions. Fill hot taco shells with sausage mixture. Top each taco with sour cream and sprinkle with paprika. Serve with lettuce leaves and radish roses. VARIATION: Substitute lean ground beef for sausage, if desired. These are good either by themselves or as an addition to chili base. (See RECIPE). THE NIGHT BEFORE, cover beans and peas with water and let stand to soften. Preheat oven to 275F. Combine beans, ham hock, stock or water and desired salt in a heavy 2-quart ovenproof pot, over medium heat. Cover, bring to a boil and place in the oven. Check the beans every 30 minutes and add 1/2 cup more stock each time if all the liquid has been absorbed. Cook for 1 1/2 hours or until beans are soft. Soak beans in water to cover for 24 hours; drain. In crock pot or large kettle, combine beans, 5 1/4 cups chicken broth, garlic, onion, white pepper, salt, oregano, cumin and cloves. Simmer covered for at least 5 hours until beans are tender, stirring occasionally. Stir in green chilies, diced chicken, and 1 3/4 cups chicken broth. For hotter taste, add jalapeno. Cover and simmer for 1 hour. To serve, line each bowl with 1 flour tortilla. Spoon in chili and serve with all condiments for a very special chili. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis "In this recipe MEDIUM-HIGH (70%) is used to heat the filling without overheating sensitive bread and cheese. Bread should be placed on paper napkins or towels to absorb moisture. " Split bun part way through. Spoon 1 Tbsp. chili on each. Place hot dogs in buns. Top each hot dog with another Tbsp. chili and 2 strips of cheese. Arrange 4 paper napkins or paper towels on carousel. Place filled buns on napkins, leaving an open center. Microwave at MEDIUM-HIGH (70%) until filling is heated and cheese starts to melt, 2 to 5 minutes. If using oven without carousel, rearrange once or twice. From: Sharp Carousel Convection Microwave Cookbook Shared By: Pat Stockett Place corn chips and chili powder in plastic bag; shake to mix well. Brush chicken on all sides with mayonnaise. Add chicken, 1 piece at a time, to crumb mixture. Shake to coat well. Arrange chicken, skin side up, in a 13 x9x2 inch glass baking dish so that pieces do not touch. Cover with wax paper. Microwave at HIGH(100%) 10 minutes. Rotate dish; uncover. Microwave at HIGH 10 to 12 minutes longer, until chicken is tender. Mix chili powders, chili sauce, oregano, garlic powder, pepper, garlic puree and salt in 1-1/2 gallons of hot water in a large pot. Add remaining ingredients and bring to a boil, reduce heat and simmer until meat is tender, about 1-1/2 hours. If sauce is too thin, slowly add roux, 2 t at a time. Stir, let simmer 10 minutes and check consistency. Repeat until desired consistency is achieved. If too thick, add water. Heat oil in 3-quart pot. Add onion and green pepper and cook until soft. Add ground beef, garlic, stewed tomatoes, and kidney beans. Bring to boil; cover, reduce heat and simmer for 30 minutes. Stir in VEG-ALL and cook 10 minutes longer. Saute onion and garlic clove in oil until onion is soft. Crush garlic clove. Add green peppers and spices, saute another 2-3 minutes. Add tomatoes and corn. Mash 2 cups of the beans and add to pot along with whole beans, salt and oregano. Simmer another 30 minutes. If chili without tears isn't chili for you add more chili powder or cayenne pepper. Servings: 1 Microwave frankfurters uncovered on high (100%) until warm, 30 to 45 seconds. Place 1 frankfurter in each bun on serving plate; spoon chili into frankfurters. Microwave uncovered until chili is hot, 1 to 1 1/2 minutes. NOTE: If preparing just one chili dog, microwave uncovered 30 to 45 seconds. To Make Coney Dogs, Just before serving sprinkle fresh chopped onion on the top of the heated chili and serve. Heat the oil or butter (or a blend of the two) in a heavy 4-quart pot over medium heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 to 3 hours. Stir occasionally and add more water if necessary. Taste and adjust seasoning. I had this when visiting friends in N'awlins. He didn't know the source of the recipe, but this was sure passable chili. In a large, heavy pot, brown the meat with the onions and the garlic. Drain off the fat and stir in the chili powder (depending on quality, you may want more - we get real cool stuff up here in the north). Add chilies, tomatoes, tomato paste, bay leaves, salt, oregano, vinegar, and brown sugar. Cover the pot and cook for 2 hours over low heat. Add beans and cook, uncovered, 30 minutes more. Serve with side dishes of corn chips, shredded lettuce, and shredded Cheddar cheese. HEAT A WOK OR SKILLET over high heat and add the oil. Continue to heat until the oil begins to smoke. Remove the wok from the heat and add the chiles and peppercorns. Allow the mixture to cool undisturbed, then pour it into a jar. Let the mixture sit for 2 days, covered, and then strain the oil. It will keep indefinitely. Makes 2/3 Cup Heat a griddle or cast-iron skillet over medium high heat until it is hot. Toast the chile peppers, turning them and not allowing them to burn, for 1-2 minutes. Let chile peppers cool until they can be handled, then seed them. Combine peppers with 1 cup water in a small saucepan. Bring to a boil, covered, simmer the mixture for 5 minutes. Puree the water and pepper in a food processor. In a large casserole, saute the chuck in 4 T beef suet over medium-high heat until it is lightly browned. Transfer the meat to a bowl. Add to the casserole, the remaining suet, onions and garlic. Cook the mixture over moderate heat, stirring, until the onions are softened. Add the cumin and cook the mixture over mod-low heat, stirring, for 1 minute. Add the chuck, chile puree, tomatoes, cocoa powder, bay leaf, and oregano, and combine the mixture well. Add water to cover barely. Bring to a boil and simmer, covered, stirring occasionally, adding more water, if necessary, to keep the meat covered, for 2 hours longer. Add salt to taste, simmer uncovered for another hour. Discard bay leaf. Transfer the chili to a heated serving bowl and serve with the sour cream, cheese, onion, chile peppers, beans and tortilla chips. A 1981 Gourmet Magazine Favorite. Sambal is to Indonesian cuisine what salsa is to Mexican cooking: a fiery-hot condiment served at every meal. ~------------------------------------------------------------------------- In a blender or food processor, combine chiles, garlic, onion, sugar, lemon juice, water and salt;whirl until onions are finely minced. Pour mixture into a 1 to 2 quart pan and cook over medium heat, stirring occasionally, until reduced to about 1/2 cup (about 10 minutes). Serve at room temperature. Makes about 1/2 cup. From: Sunset Oriental Cookbook. Typed by Syd Bigger. Chop the cabbage coarsely and place in a glass dish. Sprinkle with the salt and let stand for 3 to 4 hours; the cabbage will wilt. Mash with the fingers until the cabbage is still softer, then drain off excess liquid and add the remaining ingredients except the sesame oil. Transfer to a large glass jar, seal and leave in a cool place for at least 24 hours before using. It will keep for up to a week in the refrigerator. Sprinkle with a few drops of sesame oil before using. From Asia The Beautiful Cookbook. Typed by Syd Bigger. 1)Marinate diced pork with cornstarch, soy, wine, and sesame oil. 2)Stir fry chilies until dark to season oil. Add green onions, garlic and ginger for 30 seconds or so. Add pork and saut until no longer pink. 3)Add sauce and bring to a boil. Garnish with peanuts. In large skillet, brown bacon; drain and set aside, reserving grease. In same skillet, brown round steak. Put browned round steak and bacon pieces in large stockpot. Stir in tomatoes with liquid, tomato sauce, tomato paste, green chilies, jalapenos and cactus. Heat to simmering. In same skillet, saute onions in 1/2 reserved bacon grease until transparent. Add to stockpot. Repeat with green peppers. Stir in parsley, coriander, garlic, cumin, cayenne pepper, oregano, paprika, salt, pepper, lemon juice and chili powders. Cook over low heat for 1 hour, stirring occasionally to prevent sticking. Sprinkle masa harina over soup and stir. Simmer covered for 4 hours. Garnish each serving with sour cream and shredded cheese. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Cook onion and garlic in oil in large saucepan or Dutch oven until onion is tender but not brown. Add remaining ingredients except red pepper and optional toppings; bring to a boil. Reduce heat, cover and simmer 20 minutes. Stir in red pepper; continue to simmer uncovered 5 minutes or until desired consistency. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 6 servings, about 7 1/2 cups chili. Brightly colored and boldly flavored, this meat-free chili is lightly seasoned with cinnamon. Its far-from-the-ordinary flavor and low fat and calorie counts make it a favorite of the fitness set. From the Pace Picante Sauce Test Kitchens in San Antonio, Texas. Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise. Put together and cook until rather thick. Makes about 8 pints. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make it airtight and label as Chili Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/4 cup) of mix. To make additional packages, increase ingredient amounts using the above recipe. Chili: Brown 1 lb of lean ground beef in a medium skillet over medium-high heat; drain. Add 2 (15 1/2 oz) cans of kidney beans, 2 (16 oz) cans of tomatoes and 1 pkg of seasoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes 4 to 6 servings. Add shortening to skillet. Heat to medium high. When shortening is browned,add meat and cook until crumbly. Next,blend flour through the mixture. Add remaining ingredients,except cheese. Lower heat to simmer. Cook 30 minutes. Just before serving,stir in cheese. Delicious served on toast. Serves 4 to 5. In a large skillet with cover heat 1 tablespoon of the oil and saute' onion and garlic 3 minutes, stirring occasionally. Remove from skillet and set aside. Lightly dust chicken with flour; add remaining oil to skillet and quickly brown chicken on both sides. Stir in sauteed onion-garlic mixture, broth, sherry if used, Red Chili Puree, bay leaves, oregano, thyme, salt and pepper. Cover and simmer 45 minutes or until chicken is tender. Remove bay leaves. Place chicken on platter and keep warm. In a small bowl blend cornstarch and water until smooth; combine with mixture in skillet and cookover low heat, stirring until thickened. Add olives. Pour sauce over chicken and serve. Serves 6. Per Serving: Calories 355, Protein 25 g, Carbohydrates 10 g, Fat 19 g, Dietary Fiber 1 g, Cholesterol 72 mg, Sodium 594 mg. Combine all ingredients with 3 quarts of hot water and bring to a boil, let simmer until meat is tender. If chili is too thin, add roux, 2 t at a time until desired consistency is achieved. Stir and let simmer 10 minutes after each addition of roux. If too thick add water. Wash beans in colander and soak overnight. Wash again next day, and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; simmer, covered, for about 2-1/2 hours or until done. If substituting beans with the lean beef sirloin, brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 10 ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the can of beef stock in the next paragraph of directions. Brown meat and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered, for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30 to 45 minutes. Makes 15 to 20 servings, 225 calories each (205 with out the oil). Salt and pepper to taste. Brown beef in skillet;drain fat. Stir in kidney beans,soup, water and seasoning mix. Bring to a boil. Reduce heat;cover and simmer 5 minutes,stirring occasionally. Serve over cooked rice. makes 4 servings. 1 - lb. ground beef 1 - 11 oz. can condensed Nacho Cheese or Cheddar Cheese soup 2 - cups water 1 - 16 oz. frozen broccoli,corn and red peppers 1 ~ 1 1/4 oz. taco seasoning mix 2 - cups dry rice 1/2 - cup grated Cheddar cheese 1 - cup crushed tortilla chips Mix beef,soup,water,vegetables and seasoning mix in a large skillet. Bring to a boil. Reduce heat and simmer 2 minutes. Stir in rice. Cover;remove from heat. Let stand 5 minutes. Fluff with a fork. Sprinkle with cheese and chips. Makes 6 servings. Heat the oil in a large heavy skillet over medium heat. Add the onions. Season with salt and pepper and cook, stirring, until the onions are translucent. Remove to a large heavy pot. Add the meat to the skillet, pouring in more oil if necessary. Add garlic and 1 tablespoon of the oregano. Break up any lumps with a fork and cook over medium-high heat, stirring occasionally, until the meat is evenly browned. Add this mixture to the pot~ 3. In a small plastic or paper bag, shake together the remaining 3 tablespoons of oregano, the woodruff, ground chile, cayenne pepper, paprika, cumin, and the chipenos. Add the blended spices to the pot as well as the liquid hot pepper sauce, tomato sauce, and tomato paste. Add enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for at least 2 hours. Taste and adjust seasonings. Cool the chili and refrigerate it overnight. The next day, skin off the excess fat. Reheat the chili to the boiling point and stir in a paste made of the masa harina and a little water. Stir constantly to prevent sticking and scorching, adding water as necessary for the desired texture. Brown gr beef and onion. Drain fat. Add remaining ingredients, stirring well after each addition. Simmer 2 hrs or til liquid is sufficiently reduced. Serve over spaghetti. Top with chopped onions and grated Colby or Cheddar cheese. Oyster crackers on side. Serve as a dip with raw vegetables or as a condiment. If the chilies are very hot, you may want to seed them. Dry-frying, a method of roasting, is simply frying without fat. Heat a large, heavy skillet over high heat. Add whole chilies and dry-fry for about 4 minutes, pressing down with a wooden spoon and turning occasionally. Add shallots and garlic to the skillet and continue to dry-fry, turning occasionally. for about 5 minutes, or until the chili skins are blackened. Transfer the mixture to a bowl and cool. Add tomatoes to the skillet and dry-fry for about 5 minutes, turning occasionally, or until the skins are blackened. Let cool. Remove stems from the chilies and cut in half lengthwise. (Do not remove skins. ) Remove seeds if you prefer less heat. Core the tomatoes and cut into quarters. (Do not remove skins. ) Place chilies, tomatoes, shallots and garlic in a food processor and, pulsing, process until the mixture is coarsely chopped and salsa-like in texture (not pureed). Alternatively, chop vegetables finely with a knife. Transfer the mixture to a small bowl and stir in cilantro, fish sauce and lime juice. (The dip can be prepared up to 3 days ahead and stored, covered, in the refrigerator. ) Makes 1 1/4 cups. 7 CALORIES PER TABLESPOON: 0 G PROTEIN, 0 G FAT, 2 G CARBOHYDRATE; 12 MG SODIUM; 0 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. Preheat oven to 350 degrees. In cup,combine flour,salt,chili powder and pepper. Trim excess fat from top round steak. Cut into 6 pieces. Place on cutting board;sprinkle with some of the flour mixture. With meat mallet,pound flour mixture into meat. Turn meat over and repeat on other side. In 10" skillet over medium high heat,cook meat in hot shortening until well browned on both sides. Remove to warm platter. In meat drippings,cook chopped onions until browned. Stir in remaining flour mixture. Spoon onion and flour mixture into large,shallow casserole. Arrange browned steaks on top. Add tomatoes and their liquid. Cover and bake 1 1/2 hours or until meat is fork tender. Spoon off any fat drippings from casserole. Sprinkle top of steaks with shredded cheese. Heat 5 minutes or until cheese is melted. Makes 6 servings. Cook and stir meat and onions in large skillet or Dutch oven until meat is brown. Drain off fat. Stir in kidney beans (with liquid), tomatoes (with liquid) and remaining ingredients; break up tomatoes. Heat to boiling. Reduce heat; cover and simmer, stirring occasionally, until macaroni is tender, 20 to 30 minutes. If you prefer a thinner consistency, add water or wine. Heat the oil, fry the garlic until golden brown, removve with a slotted spoon and set aside. In the same oil fry the shallots until crispy, remove and set aside. Fry the chilis until they darken, remove and place in a mortar with the shallot and garlic. Pound together. Reheat the oil, add the paste and warm through. Add the sugar and salt and mix well to give a thick black/red sauce. Pick the cranberries over for stems and rinse in cold water. Combine the 3 cups of water, the sugar and the spices in a large saucepan and bring to a boil. Reduce the heat and add the cranberries. Gently simmer the soup for 15 to 20 minutes, or until the cranberies are soft and the liquid is well flavored. If necessary, add additional sugar to taste. Mix the cornstarch with 2 tablespoons of cold water to make a paste. Whisk this mixture into the soup and boil for 1 minute. The soup should thicken slightly. Let the soup cool to room temperature, then refrigerate until chilled. The recipe can be prepared up to 48 hours ahead up to this stage. Just before serving, stir in the heavy cream and wine. The spices can be left in or removed before serving. Serve the cold cranberry soup in chilled glass bowls. If you like, you can garnish each bowl with a dollop of sour cream. Per Serving: 285 Calories, 0. 6 g Protein, 59 g Carbohydrate, 5 g Fat, 3 g Saturated Fat, 16 mg Cholesterol, 28 mg Sodium Cook potatoes in the bouillon and wine for 15 minutes,uncovered Cover and continue cooking until tender. Remove from heat and let stand, covered, for 10 minutes. Put the potatoes and liquid through a coarse sieve. Stir in the cucumber and celery and all the remaining ingredients. Mix well. Chill. Serves about 4-6. Taken from Herbs and Things Jean Rose's Herbal Workman Publishing,NY 1972 In a 2 quart microwaveproof casserole, combine the garlic, onion, orange juice, carrots, and potato. Cover tightly and cook on HIGH for 6 to 8 minutes or until tender, stirring once. Puree in a food processor or blender. Pour the cream into the bowl of the food processor, and continue to process until smooth. Return to the casserole and add the broth, black pepper, cayenne, nutmeg, and chopped chives. Stir well and chill for at least 1 hour or up to 4 days. To serve, divide the soup among four bowls. Arrange 3 pieces of chive tops on top of each bowl of soup. 1F2IK Season beef with salt and pepper. Dot with 2 tbsp. butter. Melt remaining 2 tbsp. butter in small roasting pan. Add carrot,leek and celery. Saute over low heat 8 minutes. Place beef in pan. Bake in preheated 500 degree oven 25 minutes. Cool in pan juices 1 hour. In medium skillet,heat oil and garlic. Cook 1 minute. Add bacon. Saute until barely crisp. Drain on paper towels. Drain all but 3 tbsp. drippings. Add mushrooms. Cook over moderate heat 3 to 5 minutes. Remove,drain and set aside. Place cooled meat on cutting board,pouring pan juices into bowl. Add remaining ingredients to pan juices,blending well. Add bacon and mushrooms. Taste for seasoning. Cut wedge 1" wide and 1" deep along top length of beef. Remove long triangular wedge. Spoon stuffing evenly into cavity,filling with about 3 tbsp. of stuffing. Replace wedge. Chill. To serve,cut beef into 3/4" slices. Accompany with remaining stuffing. Serves 6 to 8. In a large saucepan, bring currants, cranberries, wine, sugar, cinnamon, orange peel and juice and water to boil. Lower heat, and cook gently until fruit is tender, about 15 mins. Discard cinnamon stick. In blender or food processor, puree fruit and liquid. press a nylon sieve to remove seeds. Cool, then refrigerate 1 1/2 hrs. Stir creme de cassis into soup, then pour into 4 to 6 chilled bowls. carefully place a spoonful of sour cream on each serving, and use a skewer, feather the sour cream attractively. Decorate with black currant leaves and serve immediately. Makes 4 to 6 servings. Combine flour, salt,herbs and spices in plastic bag. Shake chicken pieces, a few at a time, in seasoned flour. Melt Butter Flavor Crisco in large skillet over medium heat. (Use 360 degree setting for electric skillet. ) Fry chicken, uncovered, without lowering heat, 30 to 40 minutes or until done. Turn 4 or 5 times during frying. Drain on adsorbent paper. Cool, uncovered, 1 hour at room temperature. Chill, uncovered, several hours or overnight in refrigerator before packing in covered container to be packing in picnic cooler. Melt the butter in a pan, then add the leeks and fry gently for about 5 minutes without browning. Add the potatoes, stock and seasoning. Bring to the boil, cover and simmer for about 20 minutes or until tender. Allow the soup to cool slighlty, then sieve or whizz in a food processor until smooth/ Trangfer to a large bowl,cover and chill thoroughly. To serve, stir most of the yoghurt into the soup. Adjust the seasoning, spoon a dollop of the remaining yoghurt into each bowl and sprinkle with the chives. Per serving: 130 calories High fat High saturated fat Medium protein High fibre High sodium Serving Size : 8 fresh lemon juice creme fraiche fresh sprigs tarragon garnish steamed fresh green pea Snap ends and remove strings from pea pods. Melt butter in heavy large saucepan over medium heat. Saute pods and onions until onions are tender, about 5 minutes. Add broth and minced tarragon and bring to boil. Reduce heat and simmer 15 minutes. Mix in romaine and simmer 5 minutes. Puree soup as finely as possible in batches in processor using on/off turns, about 5 minutes. Strain through fine sieve into bowl. Stir in 1/2 cup creme fraiche. Season with salt, pepper and sugar or lemon juice if desired. Cool to room temperature. Cover and refrigerate until well chilled, at least 4 hours. (Can be prepared 1 day ahead. ) Just before serving, ladle soup into individual bowls. Top with dollop of creme fraiche and fresh tarragon sprig. Garnish with fresh peas if desired. HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes. Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes. Stir often to avoid sticking and burning. Add the stock and salt, cover and bring to a boil. Reduce the heat and simmer, covered, for 15 minutes. When the soup is finished cooking, strain and reserve the liquid. Transfer the beets to a blender or food processor and add the watermelon. Puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill the soup well, about 4 hours before serving. HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly cook, stirring, for about 7 minutes. Do not let them color. Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about 35 minutes. Add the stock, cover, bring to a boil, reduce the heat and simmer about 15 minutes. Add the cantaloupe, salt, coriander and cumin and cook 2 minutes. Strain and reserve the liquid. Transfer the carrots, onions and cantaloupe to a blender or food processor and puree until very smooth. Return the puree to the pot and add the reserved liquid. Chill in refrigerator for 2-to-3 hours. Combine the milk and the yogurt in a small bowl until smooth. Reserve until serving. Pour the soup into chilled soup bowls just before serving. Decorate the surface by spooning 3 simple lines of yogurt mixture across the surface of each bowl of soup. Using the handle end of the spoon, lightly drag across the 3 stripes at a 90-degree angle to make a "feathered" decoration. Soak gelatin in cold water for 5 minutes. Stir in hot water and dissolve over low heat. Push raspberries through a strainer to remove seeds, then puree. Combine all ingredients and place in a glass bowl. Cover and refrigerate overnight. Garnish with mint and/or whole raspberries. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis IN THE BOWL of a food processor fitted with a steel chopping blade, combine the peppers and garlic, and puree until smooth. Scrape the mixture into a large non-aluminum bowl. Add the chicken stock, buttermilk, sugar, salt, corn, nopales, oregano, and Tabasco, and stir to blend. Cover and chill for at least 1 hour. In a small bowl, combine the yogurt and oregano. Cover and refrigerate. TO MAKE THE CRISPS: Turn on your broiled, and position the rack at least 5 inches from the heat. Lightly brush the top of the tortilla wedges with oil. Place them on a lightly oiled cookie sheet. Sprinkle on the oregano, crumbling it with your fingers as you do this, then drizzle on the Parmesan cheese. Run them under the broiler, just to crisp and color lightly, watching so they do not burn. Before serving, ladle the soup into bowls. Add about a tablespoon of the yogurt in the center. Sprinkle on chopped oregano and serve with the tortilla wedges. NOTE: Although Tex-Mex and other Latin delicacies are now available in many markets across the country, pickled nopales or tender cactus leaves are less available than jalapeno peppers, for example. If you cannot find them, either chop a few pickled jalapeno peppers (with the seeds removed) or simply omit them. Sliced oranges Sliced kiwifruit AND/OR additional strawberries, optional In a 3 quart saucepan, bring strawberries, rhubarb and orange juice to a boil. Reduce heat; cover and simmer for 10 minutes. Remove from heat; stir in sugar to taste. In a blender or food processor, blend half the fruit mixture at a time until smooth. Chill. To serve, spoon into soup bowls and if desired, garnish with oranges, kiwi and/or strawberries. Yield: About 1 quart. Heat butter and oil in a 2 quart saucepan; add onion, leek, carrot,celery, and basil; saute for about 5 minutes over low heat, stirring occasionally. Add tomatoes and tomato paste; cook for about 5 minutes;sprinkle with flour and mix well; add chicken stock, cover and simeer for about 20 minutes. Pour into food processor fitted with a steel blade or into blender; puree, strain through a fine strainer or cheesecloth. Return to pan and add light cream; bring to boil and reduce heat to simmer for about 2 minutes; season to taste with salt and pepper; chill for at least 4 hours or up to 2 days in advance of serving. Garnish bowls with basil leaves and a dollop of sour cream or yogurt if desired. Makes 4-6 servings. ies and Glaze: 0.00 5602 Strawberries 6.00c 5602 Red currant jelly first, make the meat filling Brown the meat and drain. Add the onion, cook until soft. Add the sauce and let simmer for 10 minutes Now you're ready to really start. 12 flour tortillas(7 inches in diameter) 2 1/4 cups of meat filling(from above) 1 1/2 to 2 cups each of shredded cheddar cheese, shredded lettuce, and chopped green onions or radishes Sour cream Spoon 3 tablespoons of the filling down the center of tortilla. Fold tortilla around filling, and fasten with wooden toothpicks. Assemble only 2 or 3 at a time, or the tortilla will absorb liquid from the filling. Fry in 1 inch of hot oul over medium heat (350degrees), turning, until golden; takes 1 to 2 minutes. Lift from fat with a slotted spoon, draining, then place on a thick layer of paper towels; keep in a warm place until all are cooked. Serve garnished with 2 or 3 tablespoons each shredded cheese, lettuce, and radishes or green onions, and add sour cream to taste. Do not forget to remove the toothpicks before serving. I've done it once, and it is extremely painful. These aren't quite like the ones you get in restaurants, because they use huge platter-sized tortillas. They are still a grease maniac's dream--very greasy, very tasty. You can use animal fat or lard to fry up the chimichangas, I believe, but I would suggest using vegetable oil. It works just fine, and the other way will probably cause a cholesterol overload. Otherwise, it's fantastic. 5604 Combine chicken, sauce, onion, cumin, oregano and salt in a saucepan. Simmer 5 minutes or until most of liquid has evaporated. Brush one side of tortillas with butter. Spoon about 1/2 cup of mixture on unbuttered side of tortilla. Top with cheese, fold over and bake in a dish for about 15 minutes. 5604 Cream sherry OR orange juice 0.33c In a large skillet, brown meat and drain. Add onion and chile or enchilada sauce. Spoon about 3 tbsp of meat filling in center of each tortilla. Fold tortilla, tucking in ends, and fasten with wooden toothpicks. Only assemble 2 or 3 at a time as tortilla will absorb liquid from sauce. In a large frying pan, with 1 inch of oil over medium heat, fry folded tortilla, turning until golden about 1 to 2 minutes. Drain on paper towels and keep warm. l Garnish with cheese, lettuce, and onion. Yield: 12 Chimichangas or fried burritos ct 1.00ts 5604 Sliced almonds, toasted 2.00tb 5604 (optional) 0.00 5604 Egg yolks 3.00 Cut the beef into 4 pieces. Place in a 5 to 6-quart pan and add water to cover. Bring to a boil; skim the foam from the surface. Add the salt, pepper, and garlic. Simmer until tender, approximately 1-1/2 to 2 hours. Drain the beef, reserving 1/2 cup of the broth. When the meat is cool, shred. Chop 2 of the tomatoes. Melt the shortening in a pan over medium heat. Add the onion and bell pep- per and saute until tender. Add the flour, whisking until no lumps remain, and cook 2 minutes. Add the shredded beef, reserved broth, chopped tomatoes, and whole chiles. Simmer 15 minutes. Place about 1/2 cup of the meat mixture in a line down the center of each tortilla. Fold both ends over 1 inch to 2 inch; fold one side over the other and roll up in a neat package. Secure with a toothpick. Deep fry in very hot oil (400F) until crisp and well browned. Drain on paper toweling. Preheat the broiler. Place the chimichangas on an ovenproof platter or in a baking pan. Spoon RedChile Sauce over liberally. Sprinkle with grated cheese and green onion. Place under broiler until the cheese melts. Combine the sour cream and whipping cream. Slice the remaining 2 tomatoes. Top the chimichangas with the sour cream mixture and Guacamole. Garnish with shredded lettuce, sliced tomato, and olives. d 18563 Can crushed pineapple 8.75oz e Makes 1 1/2 cups. Heat the pickled ginger juice, rice vinegar, and sugar in a small non aluminum saucepan over low heat, stirring until the sugar dissolves. Add the soy sauce and let cool to room temperature. When serving, garnish the sauce bowls with the garnishes for color and heat. Store, refrigerated, in a clean glass jar. Shake well before using. h 18564 Pkg. strawberry/banana jello 3.00oz Makes 1 cup. Combine all of the ingredients in a small non-aluminum saucepan. Heat, stirring, over low heat until the honey dissolves, 3 to 4 minutes. Store, refrigerated, in a clean container. Warm over low heat to a liquid consistency before using. c 18564 Banana, mashed 1.00ea d 18564 Can crushed pineapple 8.75oz In a large bowl, mix chicken, celery, pineapple, chinese vegetables and scallions. Spoon mixture innto salad bowl lined with lettuce leaves. In a small bowl, combine cranberry sauce and dressing until smooth and well blended. Pour over salad and toss gently to coat all pieces. Makes 8 serving. Approx 164 calories per serving. 0.50c h 18565 Cornmeal, yellow, uncooked 0.50c Note: The noodle dishes are terrible; no deliveries after 10 p. ow, uncooked 2.00tb b 18565 Flour, all-purpose 0.50c c 18565 Milk, evaporated, skim 1.00c d 18565 Egg, large 1.00ea Slice pork into strips approximately 1 1/2 in. thick, 5-6 in. long, and 1/2 in. wide. Combine all the ingredients for the sauce and mix well. Marinate pork strips in sauce for a minimum of 2 hours. Bake in pre-heated 375 F oven for 25 minutes. Turn meat over and bake for an additional 25 minutes. 18565 Margarine, reduce-cal(tub) 1.00tb h 18565 Margarine, reduce-cal(tub) 1 Combine all ingredients and heat until sugar is dissolved and bubbly. 566 Sliced fresh Strawberries 4.00c a 18566 Sugar 2.00T b 18566 Can Sweetened Condensed Milk 14.00oz c 18566 Lemon Juice Combine all ingredients and heat until sugar is dissolved and bubbly. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18555 Strawberry Rhubarb Coffee Cake Pies 29728 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18556 Combine all ingredients and heat until sugar is dissolved and bubbly. 29730 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18557 Strawberry Shake Fruits 29731 2 -1 -1 -1.00 In a mixing bowl, combine the salt, peppercorns, chile peppers and boiling water, and stir until the salt dissolves. Stir in the cold water, fresh ginger, and vodka or sherry. Put the vegetables of your choice into a Chinese pickling jar or 2-quart glass jar. If using a Chinese pickling jar, seal with water according to the instructions. If using a regular glass jar, simply cover with plastic wrap. Do not wrap tightly as gas must escape. Allow the pickles to sit, unrefrigerated, for 24 hours and serve. The pickles will keep for several days if sealed and in the refrigerator. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St. Louis-Woltmon O:). Makes: 1 qt Pies 29738 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18561 Strawberry Spinach Salad Cook the spaghetti in a large pot of boiling water according to the package directions. Pour into a colander, drain and rinse under cold running water, separating the strands while rinsing. Drain well, place in a large bowl and toss with 2 tablespoons of sesame oil. Stir in the remaining ingredients. To make the dressing, whisk all of the dressing ingredients in a small bowl. Pour over the pasta salad and toss well. Cover and refrigerate for several hours to blend the flavors. Bring to room temperature before serving. Makes 8 main dish servings. [The Baltimore Sun; Sept 8, 1991] Posted by Fred Peters. 29742 9 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18564 Strawberry-Cheese Salad Robert 29744 1) Melt sugar in heavy pan over a slow fire. 2) Add coconut and cook until sugar begins to crystallize. 3) Remove from fire and pour into a buttered pan. 4) Cut into 1 inch squares and press a walnut half on top of each cookie. Variations: Place 1/2 square of coconut candy or about 1 Teaspoon of crystallized sugar and coconut on one corner of a small WONTON wrapper ( See Recipe WONTON. TXT ) Fold over corner of wrapper, enclosing candy mixture. Pinch together two opposite free corners of wrapper, leaving one corner free. Fry in deep hot oil until golden brown. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18567 Strawberry-Kiwi Jam Sauce/condm 29749 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Combine all ingredients and mix well. When your stir-fry is just about done, move the stir-fry to the outside of the wok. Add the cooking sauce to the center and mix with juices. When mixed toss with stir-fry to coat. 5605 Cream of tartar 0.25ts 5605 Sugar 0.25c Combine first set of ingredients and cook over moderate heat for 5 minutes. Reduce heat and simmer uncovered for 15 minutes. Combine second set of ingredients and boil for 10 minutes. Combine the above three sets of ingredients and simmer for 45 minutes. Remove cinnamon. Puree in food processor. Return to kettle and simmer until thick. Transfer to sterilized mason jar, cap loosely and let cool. Tighten caps and let stand in dark at least 2 weeks. Makes 2 pints. 1.50c Put spices together into a blender and pulverize into a powder. Store in a cool place in an air-tight container. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 5606 Whipping cream, whipped 1.00c 5606 Sliced almonds 2.00tb 5606 Medium strawberries, halved 1.00p In a shallow bowl, combine herb and spice blend, steak sauce, sherry, sesame oil, and egg whites. Coat chicken in mixture, dipping twice. Refrigerate chicken for 30 minutes. Heat several inches of oil to 365 F in a large saucepan or deep fryer. Fry coated chicken, in batches, for 2 1/2 to 3 minutes; drain on paper towels. Melt 2 tablespoons butter in medium saucepan over medium heat. Cook onion until soft; add carrot and cook until tender-crisp, about 5 minutes; set aside. Melt remaining 2 tablespoons butter in small saucepan over medium heat; mix in corn starch; remove from heat. Gradually add milk, stirring until smooth. Bring to a boil over high heat, stirring constantly. Reduce heat and boil gently for 2 minutes. Remove from heat and stir in lemon juice. Pour sauce over chicken and serve with vegetables and rice. Makes about 6 servings. [Woman's Day MEALS IN MINUTES August 1985] Posted by Fred Peters. 5607 Diced rhubarb Cooks notes: Black Bean Garlic Sauce and Red Chili Paste with Garlic are available at Asian markets and some supermarkets with large Asian specialty sections. Procedure: In a wok or deep skillet, place oil, Black Bean Sauce, Red Chili Sauce with Garlic and ground pork. Turn heat on high; gradually combine the sauces and meat as the heat increases. When meat is browned and cooked through, turn heat to medium and add cubed tofu. Mix gently and continue to simmer for 5-8 minutes, stirring occasionally, until well blended and tofu is heated through. Add green onion and toss. Add salt to taste. Presentation: Serve hot accompanied with cooked white rice. 50c 5607 Grated lemon peel 1.50ts 5607 Nutmeg 0.50ts 5607 For Pickling Liquid: Combine all ingredients in a 3 quart saucepan. Cook and stir over medium heat until liquid boils. Remove from heat. Cool. For Pickles: Wash all vegetables. Pare carrots and radish. Cut cucumber lengthwise into quarters and remove seeds. Cut carrots, radish and cucumber into "match stick" thin strips about 2 inches long. Cut celery into 1/4 inch diagonal slices. Remove seeds from peppers and cut peppers into 1/2 inch cubes. Fill a 5 quart Dutch oven half full of water. Cover and cook over heat until water boils. Uncover and add all vegetables. Remove from heat immediately. Let vegetables stand uncovered for 2 minutes. Drain vegetables in a large colander. Spread vegetables out on clean towels and allow to dry for 2 to 3 hours. Pack the vegetables firmly into clean jars with lids. Pour the pickling solution into the jars until the vegetables are completely covered. Cover jars tightly. Store in refrigerator for at least 1 week before using. Makes 1-1/2 to 2 quarts. mond extract 0.00 n 21640 Sliced almonds 1.00c o 21640 Raisins, washed and soaked 1.00c p 21640 -in rum overnight 0.00 q Combine boiling water, soy sauce, and dry mustard. Whisk together until a smooth paste is formed. Mix well. Slowly add oil to create a smooth paste. Note: A little sesame oil, or other flavored oils, may be admixed in whole or part with the vegetable oil to vary the flavor and to tailor it for various applications. a 21641 Olive oil 0.25c b Remember the basic rule for chowing: Have everything ready before you light the wok. Soak and prepare the vegetables, mix the sauce, and then go to it. Heat the wok and add the oil, salt, garlic, and ginger. Chow for a moment and then add the vegetables. Chow until hot and tender and then add the sauce, the drained noodles, and the chicken stock to the wok. Stir and simmer uncovered until the noodles are clear and tender and have absorbed most of the broth. Taste for salt and place in a serving bowl. Garnish with green onions & serve. From The Frugal Gourmet Cooks Three Ancient Cuisines, Jeff Smith, Avon, c 1989. Typed by Terri St. Louis-Woltmon O:). -salt to taste 0.00 h 21641 -freshly ground pepper to 0.00 i 21641 -taste 0.00 Melt butter in a saute pan, add garlic and cook gently for 1 minutes. Add the sliced shiitake mushrooms and continue cooking over low heat until mushrooms are tender. Add the teriyaki sauce, bring to a boil quickly, and remove from heat. Allow mushrooms to cool to room temperature. In a separate bowl, combine all remaining ingredients and mix well. When mushrooms have cooled, combine with the tomato mixture. Serve at room temperature. Refrigerated, mixture will keep for several days. makes 3 cups. From: Asbury Park Press 09/23/92 Shared By: Pat Stockett ns 0.00 c 21642 Turkey Ham, thinly sliced 0.50lb d 21642 Corn Oil Margarine 2.00tb e 21642 Unbleached Flour 0.25c Heat a heavy skillet over high heat. Reduce heat to medium and add salt and peppercorns. Stir constantly until mixture turns a light brown. Place in a blender or food processor and whirl until well blended. Shake through a sieve before bottling. Yield about 6 oz. SOURCE: Gifts from The Kitchen SHARED BY:Jim Bodle 8/92 Brie Cheese, rind removed, 4.00oz i 21642 Cut into chunks. 0. Place bamboo steamer in wok with water. Cut 3" circles of parchment or wax paper to place under buns in steamer. Mix flour, yeast, sugar and milk. Make well in center. Pour in hot water and shortening. Mix 2 minutes. Sprinkle in bkg powder. Add 1 c of the flour, 1/4/c at a time until dough is a rough but elastic mass. Attach dough hook. knead 10 minutes. Grease bowl cover tight until rises double about 45 min. Punch down. Divide 12 parts. Form ball. Press down with force. Let rest, flatten ea into 4" circle. Place spoon filling in center of each. Gaather dough, pinch close. Let rest 10 min. on circles (No longer). Bring water to boil Lower rack. Cover with bamboo lid. Cover and steam 15-20 minutes. Lift out. Let cool a moment or 2. Take out rolls. Serve warm. Reheat covered 350 15 minutes FILLING: Char Sui; Heat oil stir fry pork, fine diced, 30 seconds. Add onions, soy, ginger. Mix flour and cornstarch with water. Stir into mix. Cook meium heat 3 minutes until thickens. Cool. b 18571 Egg, separated 1.00 c 18571 Flour 0.75c d 18571 Baking powder 0.50ts e 18571 2% milk Heat oil in wok. Add ginger, garlic & red peppers. Saute for 3 minutes. Add mushrooms & onion whites. Saute for 3 minutes. Add onion greens & tofu & saute for 1 minute. Combine miso, soy sauce, honey, tahini & vinegar. Mix well. Stir into saute mixture & simmer for 1 minute. Stir in dissolved cornstarch & simmer 30 seconds or till thick. Serve over rice. sugar 0.25c i 18571 Soft margarine Combine first five ingredients in small bowl. Add chicken and toss to coat well. Cover and marinate at room temperature at least 30 minutes, stirring occasionally. Soak orange peel in enough water to cover, about 5 minutes. Drain and set aside. Combine stock, soy sauce, rice wine, cornstarch, sesame oil and pepper. Set aside. Heat 1/4 cup oil. Drain chicken. Stir-fry in small batches, about 2 minutes. Remove. Heat peanut oil with orange peel; stir-fry 1 minute. Return chicken to wok with snow peas and soy mixture; stir-fry 3 minutes. Serve immediately over rice. Shared by Cate Vanicek 18571 Vanilla 0.12ts o 18572 Ground beef 1.25lb a 18572 Green pepper, chopped 1.00md b 18572 Saute onion in shortening until tender. Combine with bread, potato chips, apple, celery, seasoning and milk. Cut spareribs in two matching sections; sprinkle with salt and pepper. Spread stuffing on one section, top with other section and tie with string, or fasten with skewers. Bake at 350 for about two hours. e 18572 Flour 2.00ts f * Chipotle Chiles shoud be the ones that are canned in adobo sauce and should be finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 1 cup Mayonnaise 7 1/4 oz package 0.50 i 18572 Frozen puff pastry, 1 sheet 0.00 j * You can make this sauce as hot as you want by adding up to a total of 4 dried Chipotle chiles. ~------------------------------------------------------------------------- Cover chilies with warm water. Let stand until softened, about 1 hour. Drain and finely chop. Cook and stir bacon and onion in a 2-quart saucepan until bacon is crisp; stir in chilies and remaining ingredients. Makes about 4 cups sauce. e oil 1.00tb Puree chilies in blender. Transfer to large bowl. Heat 1 teaspoon oil in heavy large skillet over high heat. Add tomatillos and cook until brown on all sides, about 7 minutes. Transfer to work surface. Add 2 teaspoons oil to skillet. Add onion and saute until tender, about 4 minutes. Add onion to chilies. Chop tomatillos; add to chili-onion mixture. Mix in cilantro, vinegar and oregano. Season with salt and pepper. (Can be made 2 days ahead. Cover; chill. Bring to room temperature. ) *Chipotle chilies and tomatillos are available at Latin American markets, specialty food stores and some supermarkets. Makes 1-1/2 cups. 2543 Plum tomatoes in thick puree 28.00oz 2543 Leaf thyme, crumbled 2.00ts 2543 Sugar 2.00ts prepared whipped topping for garnish strawberries or maraschino cherries, for garnish Finely roll 20 cookies. Combine cookie crumbs and margarine. Press onto bottom of 9-inch springform pan or pie plate; stand remaining cookies around edge of pan or pie plate. Spread 3/4 cup fudge topping over prepared crust. Freeze about 15 minutes. Meanwhile, soften 1 qt. ice cream. Spread softened ice cream over fudge layer. Freeze about 30 minutes. Scoop remaining ice cream into balls; arrange over ice cream layer. Freeze until firm, about 4 hours overnight. To serve, garnish with whipped topping, remaining fudge topping, strawberries or maraschino cherries. Serve immediately. Makes 12 servings. reen beans, trimmed 1.00lb 2544 Salt to taste 0.00 2544 Turmeric 0.50ts Mix all ingredients and stir over low heat. Cook to soft ball stage when dropped in cold water. Beat by hand until mixture loses gloss. Chopped nuts can be added. Pour into a greased 8 x 8-inch pan. Cut into pieces. Cool. Good fudge! 1.00tb 2544 Urad dal 1.00tb 2544 Mustard seeds Blend butter, cheese, and frozen chopped chives thoroughly. Shape into a roll on waxed paper. Refrigerate until ready to use, allowing about 1 hour to harden. Makes 1/2 lb of spread. Serve slices of chive-cheese butter on broiled beef or seafood, steaks, hamburgers, chicken halves or quarters, or serve chive-cheese butter separately. 44 broken up by hand into 0.00 2544 pieces Thouroughly cream shortening, sugar vanilla. Beat in eggs, then chocolate, melted. Sift together flour, baking powder, and salt; add alternately with milk. Chill 3 hours. Form 1-inch balls; roll in confectioner's sugar. Place on greased cookie sheet 2 to 3 inches apart. Bake in moderate oven (350 degrees or so) for 15 minutes. Cool slightly; remove from pan. Makes 48. 0.00 2545 French Bread Yield: 16 Servings Combine the dates and water in a saucepan, and bring to a boil, then reduce the heat and simmer, covered, for 10 minutes. Remove from the heat and cool completely. Sift the flour, baking soda and salt together, blending well, then set aside. Cream the butter and sugar together in a medium mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla. Stir the flour mixture into the creamed mixture, blending well. Stir in the date mixture, oats, and chocolate chips, mixing until well blended. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F oven for 35 minutes or until a cake tester or wooden pick inserted in the center of the cake comes out clean. Cool in the pan on a wire rack. Serve the cake topped with sweetened whipped cream. From Rich Harper Taken from Farm Journal's Complete Home Baking Book By Elise W. Manning. d The positively elegant "very adult" confection is from Blue Diamond. In blender or food processor, finely grind 1/4 cup of the almonds; set aside. Combine chocolate with orange juice and sugar in saucepan. Cook over medium heat, stirring constantly until sugar is dissolved and chocolate is melted. Remove from heat and mix in crushed wafers, Curacao and the chopped almonds. Chill mixture at least one hour. Form into small balls; roll in the ground almonds. Refrigerate in air-tight container for several days for best flavor to develop. Makes about 3 dozen. 2.00tb i 20773 Vinegar 2.00tb j 20773 Chicken stock 2.00tb k 20773 Soy sauce 1.00tb Yield: 8 Servings In a blender, place the orange juice and strawberries; cover and blend. Add the remaining ingredients and blend thoroughly combined. Pour the mixture into a cold 9-inch pan. Freeze until hard around the edges. Spoon the semi-frozen mixture into the blender again and blend until smooth. Pour the mixture into a 1-quart mold or return to the square pan, cover and freeze until firm, about 4 to 6 hours. To serve, unmold onto a cold plate and cut into slices. Or Spoon into dessert dishes. If desired, more sliced strawberries can be added as a garnish. eam 0.25c c 20775 Granulated suagr replacement 0.25c 000001 20775 Water 1.00c 000002 20775 Cornstarch 1.00ts Yield: 8 One Half Cup Servings. In a medium saucepan, stir together the gelatin, sugar and cocoa. Stir in the milk and let stand 2 minutes to soften the gelatin. Cook, over medium heat, stirring constantly, until the gelatin is completely dissolved, about 5 minutes. Pour the mixture into a medium bowl and stir in the vanilla and orange extracts. Refrigerate, stirring occasionally, until the mixture mounds slightly when dropped from a spoon. Add the whipped topping to the chocolate mixture and beat, with a wire whisk, until well blended. Spoon into wine glasses or dessert dishes. Refrigerate 3 to 4 hours or until set. Garnish with whipped topping and fresh orange wedges if desired. Each Serving Contains: Calories 110 Protein 4 Grams Carbohydrates 15 Grams Fat 4 Grams Cholesterol 0 Milligrams Sodium 35 Milligrams Calcium 80 Milligrams. tzer or club soda 0.00 d 20777 Avocado Melt chocolate, butterscotch, and peanut butter in top of a double boiler, stirring constantly, until well blended. Remove from heat, add Rice Krispies and stir until cereal is thouroughly coated. Drop by tablespoon on wax paper. Cool until firm. VARIATION: For a lighter snack, increase the Rice Krispies to 4 cups. l 18574 Imported romano; freshly gr 2.00tb m 1857 Combine Karo and sugar in a large pan and bring to a boil. Add peanut butter. Stir in rice krispies. Grease 9 X 13 pan. Put mixture in pan and cover with chocolate chips. Let melt, then spread to frost. o 18574 -grated 0.00 p 18574 Dried cilantro; crumbled 0.50ts q Process nutmeg and coffee, add extracts. Process 10 seconds longer. Place in bowl and stir in almonds. Store in refrigerator. Makes 8 six ounce servings. To brew: Place mix in filter of an automatic drip coffee maker. Add 6 cups water and brew (I use in my percolater). ano vinaigrette: 0.00 t 18574 Red wine vinegar 3.00tb u Line 7-1/2 x 3-1/2 x 2-1/4-inch loaf pan with waxed paper. Bring cream and butter to simmer in heavy medium saucepan over medium heat. Reduce heat to low. Add chocolate and stir until melted and smooth. Remove from heat and stir in ground almonds and extract. Pour into prepared pan. Cover and chill overnight. (Can be made 2 days ahead. ) To unmold, invert loaf pan onto work surface. Peel off waxed paper. Cut pate into thin slices with warm thin-bladed knife. Place pate slices on plates. Garnish with rosettes of whipping cream, whole almonds and mint. eras 2.00pn z 18574 -er size pieces) 0.00 { 18575 To 6 rib pork chops cut at 4.00 a 18575 -least 1 inch thick 0.00 Chocolate Almond Pound Cake Preheat oven to 350 degrees. Generously grease a 12 c bundt pan. Coat sides with almonds. In a large bowl, beat sugar and butter until light and fluffy. Add eggs, one at a time, mixing well after each egg. Stir in chocolate and almond extract. Combine flour, corn meal, salt and baking powder. Add alternately with milk to chocolate mixture, mixing at low speed until well blended. Spoon into pan. Bake 50-60 minutes. Cool 10 minutes. remove from pan and cool on rack. Serves 16 f 18575 Salt 0.25ts g 18575 Pepper 0.12ts h 18576 Beef heart 1.00ea a 18576 *white sauce 0.50c Preheat oven to 400-F. Melt the chocolate on a plate, or in a double boiler, over simmering water. Beat the egg yolks and add the sugar. Continue to beat until light in color. Add the almond extract. Fold in the melted chocolate; cool slightly. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the chocolate mixture into the egg whites. Spoon into a prepared 4 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 15 to 20 minutes. Dust surface with sifted confectioners' sugar. Serve with whipped cream or a chocolate sauce. preferably fresh 0.00 10130 Green onions, chopped 2.00 10130 Sugar 2.00ts 10130 White pepper A rich terrine or a creamy parfait: one recipe - two great desserts, both packed with raisins, nuts and cookies. ~=> Chocolate Almond Terrine Work time: 40 minutes Yield: 10 servings You can make this elegant and devilishly rich dessert up to three days before serving. salt Heat oven to 300~. Chop almonds, leaving them in big pieces, about 4 per nut. Toast in oven until golden, about 10 minutes. Lightly butter an 8x4 inch loaf pan. Line bottom and long sides with a sheet of foil, letting some hang over the edges of the pan. combine raisins with enough hot water to cover and set aside. When plump, drain on paper towels. Cut cookies into approximately 3/4 inch pieces. Chop chocolate. Put butter and 6 Tbsp of the sugar in a saucepan and simmer until sugar dissolves. Remove fro mheat. Stir in chocolate and 1/2 cup of the cocoa until smooth. Pour into a bowl and stir in Amaretto and vanilla. Separate eggs and beat all five yolks into chocolate mixture Beat whites with a pinch of salt until they hold soft peaks. Gradually beat in remaining 2 Tbsp sugar and continue beating until whites hold stiff peaks. Stir a quarter of the whites into the mixture. Then gently fold remaining whites into the lightened chocolate mixture until no streaks remain. Fold in raisins, almonds and cookies. Pour into prepared pan and cover with plastic wrap. Refrigerate until firm, at least 2 hours. To remove from pan, run a warm knife or metal spatula around edges to release. Using foil as handles, lift terrine out of pan. Cover with a serving plate and invert. Sprinkle about 1 tsp cocoa over the top. Make crosshatch marks with a knife or metal spatula if you like. cut into thin slices with a warm knife. Per serving: 611 calories, 7 g protein, 45g fat, 42 mg sodium, 49g carbohydrates, 174 mg cholesterol ~=> Chocolate Almond Parfait variation Beat 2/3 cup heavy cream until stiff. Fold into chocolate mixture before adding raisins, almond and cookies. Spoon into parfait glasses and chill until ready to serve. 10131 Butter or margarine 2.00T 10131 Milk 0.75c 10131 Egg, slightly beaten 1.00 10131 Salt and pepper, to taste 0.00 * Blanched almonds should be lightly toasted and chopped. ~------------------------------------------------------------------------- Preheat oven to 375 Combine crumbs, almonds, sugar and butter. Pat mixture on bottom and sides of a 10 inch springform pan. Cream together the cream cheese, sugar, heavy cream, liqueur, and 1 t vanilla. Beat in eggs, 1 at a time, beating well after each addition. Beat mixture until light. Pour into crust lined pan. Bake in middle of oven for 1-1/2 hours or until top of cake cracks and knife inserted in middle comes out clean. Let stand on rack 5 minutes. Combine sour cream, 1 t vanilla, and sugar. Mix well and spread evenly over cake. Bake for 5 more minutes. Place on rack and let cool completely. Cover lightly with wax paper and let chill overnight. When ready to serve, remove sides from pan and garnish with toasted almonds around outer edge and on top of cake. 10132 cream 0.00 Melt chocolate chips with coffee over simmering water in a double boiler. Stir in Amaretto, cool to room temperature. Add egg yolks, one at a time, beating thoroughly after each addition. Whip 1 cup of cream until stiff, gradually adding sugar while beating. Beat egg whites with salt until stiff [I don't think this has to do with testing the Amaretto, but it is an obscure text, fraught with linguistic pitfalls. jm], fold into whipped cream. Stir 1/3 of cream mixture thoroughly into chocolate mixture. Gently fold in remaining cream mixture. Pour into 8 individual dessert cups or a serving bowl. Refrigerate 2 hours or until set. At serving time, whip remaining cup of cream until soft peaks form, add vanilla. Top each portion with whipped cream and garnish with candied violets or chocolate shavings. 8 servings 2548 Onion; chopped 2.50c 2548 Vegetable oil DIRECTIONS: Melt broken chocolate; remove from heat. Stir in Amaretto. Add butter, a tablespoon at a time, beating with a wire whip until smooth and creamy. Chill 5 to 10 minutes to firm mixture. Drop by teaspoon and roll into nuts. Keep truffles refrigerated until ready to serve. 2548 Eggs; large, slightly beaten 2.00 2548 Bread crumb Preheat oven to 350'F. Position oven rack in bottom third of oven. Line bottoms of two 9" heart-shape cake pans with waxed paper. Sift 1/2 cup sugar, flour, cocoa powder and salt onto clean sheet of waxed paper. Beat whites in bowl at medium speed until foamy. Add cream of tartar, vanilla. Beat in remaining sugar, 1 tablespoon at a time, until soft peaks form. Sift half of flour mixture over egg whites. Fold in with rubber spatula just until incorporated. Repeat with remaining flour mixture. Divide batter between prepared pans. Smooth tops. Bake in preheated 350'F. oven for 20 minutes or until cake springs back when gently pressed with fingertip and sides of cake just begin to pull away from pan. Invert pans onto wire racks. Elevate cakes by placing corners of racks over filled 1 pound cans. Let cakes cool, upside down in pans, on elevated racks, for 1 hour. then run small metal spatula or knife between edge of cake and pan. Turn cake out onto rack to cool. Choose topping, sandwiching layers as directed. Or, for filled cake, cut heart from center of one layer, leaving 1 1/2" border all around. Spread other layer with some of Cherry-Yogurt Filling; top with cutout layer. Fill hollow with remaining cherries. Refrigerate. 49 salt 0.00 2549 Bread; stale 1.00sl * (To make chocolate curls, scrape a bar of chocolate with a vegetable peeler) PREHEAT THE OVEN TO 275F. TO MAKE THE MERINGUE SHELL: Beat the egg whites, salt and cream of tartar together in the large bowl of an electric mixer until soft peaks form. Slowly beat in the sugar. Beat until meringue is very stiff. Beat in the vanilla. Grease a 9-inch glass pie pan. Spread the meringue over the bottom and sides, building up the sides as high as possible. Sprinkle the nuts over the bottom. Bake for 1 hour. (If, after 10 minutes, the sides start to sag, gently push back into place. ) Turn off the oven and let the shell cool in the oven for 30 minutes. Cool completely on a wire rack. TO MAKE THE FILLING: Melt the chocolate in the top of a double boiler over hot water. Add the milk, vanilla and salt. Stir until smooth. Cool. Beat 1 cup cream until stiff and fold into the cooled chocolate mixture. Spread evenly in the meringue shell. Refrigerate 4 hours. Before serving, beat the remaining cream with the confectioners' sugar until stiff. Spread over top of pie. Decorate with chocolate curls. bread 2.00 b 18577 Sprigs parsley 6.00 c 18577 Egg,beaten 1.00 d 18577 Salt Grease well and flour 13 x 9 x 2" pan; set aside. Beat eggs slightly in large mixing bowl; add oil, apple juice and vanilla. Combine flour, sugar, cocoa, baking soda, salt and cinnamon; stir into batter until smooth. Add apples and nuts; stir until thoroughly blended. Pour into prepared pan. Bake @ 350 degrees for 40 to 45 minutes or until cake tester inserted in center comes out clean. Cool in pan or on wire rack. Serve sprinkled with confectioners' sugar or with dollops of whipped topping. 1.00ts i 18577 Dry white wine 1.00c j 18577 Water 0.50c k 18577 Cornstarch 1.00tb l 18577 Inst Yield: 10 Servings In Loaf Pan OR 6 Popsicles In a small saucepan sprinkle the gelatin over the water and let stand 2 minutes to soften. Stir in the sugar and cocoa. Cook, over low heat, stirring constantly, until the gelatin is dissolved. Remove from the heat and let cool slightly. In a medium bowl, stir together the mashed banana and yogurt, then blend in the gelatin mixture. Fold in the whipped topping. Spoon the mixture into 6 5-ounce paper cups and partially freeze. Insert wooden popsicle sticks and freeze until firm. NOTE: Mixture can be poured into a foil lined 7 3/8 X 3 5/8 X 2 1/4-inch loaf pan and frozen until firm. Remove from the pan and carefully peel off the foil. Cut into slices and garnish with banana slices, if desired. 18578 Ground beef 1.00lb f 18578 Cooked rice 0.50c g Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x2". In small mixing bowl, combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar and vanilla. Stir in mashed ripe banana; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden toothpick inserted in center comes out clean. Cool in pan on wire rack. Cut intosquares. 2.00tb k In a small bowl, combine the graham cracker crumbs and 2 T choco- late syrup. Using a fork, mix well. Using the back side of a spoon, press crumb mixture over bottom and up the sides of a 9" pie plate; set aside. Using electric mixer, on medium speed, (or food processor), beat frozen ice milk or yogurt until smooth. Using a spatula, carefully spread over the crust. Cover with plastic wrap and freeze until firm about 2 hours. To serve, slice bananas and arrange in a circle over the ice milk/ yogurt. Spread cool whip over bananas and drizzle with remaining chocolate syrup. Each serving provides: 1/2 fruit; 1/2 bread; 95 calories VARIATION: Substitute 2 cups fresh strawberries for the bananas 50c e 18579 -Water 1.25c f 18579 Salt 0.00 Jelly Beans Finely crush biscuits and place in a large bowl. Set aside. Melt chocolate in a double boiler just until soft. Remove from heat and combine with peanut butter. Stir mixture into shredded wheat. Drop by tablespoonfuls onto waxed paper. Shape into nests and place 3 jelly beans in each. Chill Yield 18 nests 0.50c j 18579 Melted butter or veg. oil 0.00 Preheat oven to 350~. Grease a 15x10 cookie sheet (or one that will be long enough to fit the biscotti loaf). In small bowl, combine flour, cocoa, baking powder and baking soda; set aside. In large mixer bowl, beat sugar, butter, eggs and almond extract until creamy. Gradually beat in flour mixture. Stir in almonds. Divide dough in half. Shape into two 12-inch long logs; flatten slightly. Place in prepared pan. Bake 25 minutes. Cool in pan on wire rack 5 minutes. Cut into 1/2 inch thick slices; return slices to pan, cut-sides down. Bake 20 minutes longer. Cool completely. Makes about 4 dozen cookies. Per cookie: 46 calories; 2 g fat; 11 mg cholesterol; 29 mg sodium *My Notes* Originally, the recipe called for 1-1/2 cups flour. This resulted in a *very* sticky dough. I added just enough more flour to make the dough non-sticky; probably only 3-4 tablespoons. The logs spread slightly in baking; don't place them too close together. I didn't have any almonds when I made these & didn't have an appropriate substitute, so I omitted them. It occured to me later that I could have used mint extract instead the almond extract, since I didn't put any almonds in the dough. The taste of these biscotti is slightly bitter, due to the cocoa. If you don't care for that taste, you might want to increase the sugar a bit. 18581 Pecan or walnut halves 3.00oz c 18581 Shortening 375 oven. Lightly grease 8" foil cake pan. Melt butter. Remove from heat. Add the chocolate and stir until melted. Beat eggs with the salt. Gradually beat in the sugar, then beat at high speed until is thick and pale, about 3 minutes. At medium speed, beat in the vanilla and then gradually add the chocolate mixture, beating until blended. On low, beat in the flour. Pour into pan. Bake mid-oven for about 28 minutes, until barely set. Let cool on a rack, then cover and refigerate overnight. To serve, cut cold brownies into 20 small pieces or larger if desired. 18581 Soda 0.50ts i 18581 Salt 0.25ts j 18581 Sour cream 0.50c k 18581 FRO DIRECTIONS: Dissolve cocoa with hot water. Beat sugar with cocoa mixture. Add yolks and vanilla; beat until fluffy. Place in bowl of ice and water. Add butter, in four additions, beating until frosting is lighter in color and thick enough to spread. Frost cake. Refrigerate to set. 1.00c n 18581 Boiling water 2.00tb o 18 THE CAKE: Preheat oven to 350 Grease 3 round, 9" cake pans. Line bottoms with greased wax paper. Sift together flour, 3/4 c cocoa, baking soda, baking powder and cinnamon. Mix in buttermilk and coffee (dissolve coffee in an equal amount of hot water first. ) Cream 1 1/2 c butter with the sugar until light and fluffy. Add the eggs one at a time until thick. Beating on low speed, slowly mix in buttermilk mixture. Beat 'til well blended. Bake about 35 minutes, or until a straw comes out clean. Remove to racks to cool. After they are cooled, put in 'fridge'. After 1 hour in 'fridge', split each in half (see note at bottom. ) Wrap each layer in wax paper or plastic wrap, and freeze immediately. SOUR CREAM FILLING: Beat 3/4 c heavy cream, gradually adding 3/4 c 10x sugar until stiff. Gently fold in 3/4 c sour cream. Set aside in 'fridge' (covered. ) CHOCOLATE SOUR CREAM FROSTING: Melt remaining (1/2 c) butter. Add 1/2 c 10x sugar and remaining (1/2 c) cocoa. Stir with a wire whisk over low heat until smooth; cool. Beat remaining (1 1/2 c) heavy cream; add remaining (1 1/2 c) 10x sugar until soft peaks form. Add cooled chocolate mixture; beat until stiff. Fold in remaining (3/4 c) sour cream. CONSTRUCTION: Build layers from the bottom up as follows: Cake, 1/3 the filling, cake, 2/3 c frosting. Repeat above twice, for total of six layers. Put remaining frosting on sides. Chill two hours before serving. Note: The cakes must be well-chilled before assembly, or they will disintegrate under their own weight during assembly. If the cake tops rose during baking, the layers will not stack well. You will need to slice the excess off *after* chilling, but *before* splitting into layers. gths 0.00 1835 Medium bellpeppers 3.00 1835 Large onions 2.00 An original recipe from a Georgia homemaker. She combined three different fudge recipes and came up with this fast fix fudge that doesn't require refrigeration. Combine sugar, sweetened condensed milk, water, chocolate and butterscotch pieces in 3 quart heavy saucepan. Cook over medium heat,stirring constantly, to soft ball stage (234F) Remove from heat. combine butter and vanilla in mixing bowl. Pour hot mixture into bowl. Beat with electric mixer at high speed until mixture starts to thicken. Stir in walnuts. Spread into greased 9 inch square baking pan. Cool and cut in 1-1/2 inch squares. Makes 36 pieces. 1.00 1835 Claw crab meat 0.50lb 1835 Green onions 1.00pn 1835 Eggs Cake: Cream together the shortening and sugar, and add the cocoa. In a separate bowl, beat the eggs well and add to the cocoa mixture. Add the milk and flour alternately; dissolve the baking soda in the water and add. Beat all ingredients well. Line two lightly greased layer cake pans with a layer of kitchen parchment (or even cut-up grocery bags will work). Pour batter into pans evenly, and bake at 350 F. until the cake leaves the edges of the pans and springs back when touched. Invert pans on a wire rack to cool. Icing: Mix the cocoa and sugar; add the milk. Add the melted butter and cook to the soft ball stage in a double boiler (234 F to 240 F). Remove from the heat and beat until icing thickens and begins to wrinkle at the edges. Let cool completely and then ice as for a normal layer cake. --- Tavia McArthur Comanche, TX 1836 divided 0.00 1836 S Preheat oven 350 F. Grease and flour 9x9x2 pan. Place chocolate in hot water. Stir until melted. Cool Sift dry ingredients into mixing bowl. Drop on soft butter. Beat 2 minutes at low speed. Add all other ingredients and beat for 2 minutes at low speed. Pour into prepared pan. Bake 30-35 minutes 1836 fillets (5 oz each) 0.00 DIRECTIONS: Mix cocoa with boiling water, stirring with wire whip until smooth. Cool in refrigerator while preparing other ingredients. In large mixer bowl, beat butter with sugar, eggs, and vanilla on high speed 5 minutes. Sift flour with baking soda, baking powder and salt. On low speed, add dry ingredients alternately with cocoa and liquid, starting and ending with flour. (Do not overbeat. ) Divide batter into 2 round pans (9 x 1 1/2") lined with buttered waxed paper. Bake at 350-F for 30 to 35 minutes or until cake tests dry with a toothpick. Cool in pans for 10 minutes; remove cake and cool on racks. Use 1 layer of cake for Great Strawberry Chocolate Shortcake dessert. The second layer may be frozen for other great chocolate desserts- or the 2 layers may be frosted together. For shortcake: Whip cream with powdered sugar and vanilla. Spread over top of 1 layer of cake. Arrange fresh strawberries on top. Melt chocolate and drizzle over berries. Chill to firm chocolate. Makes 8 servings. i 18583 Loaf large diameter french 1.00 a 18583 Bread 0.00 b 18583 Milk 0.50c c 18583 Eggs 4.00lg Substituting low-fat cocoa powder for baking chocolate is a Chez Eddy specialty. *Use zesting tool or vegetable peeler to cut thin strips of peel without pith. Prepare 15x10" jelly roll pan with nonstick vegetable spray and dust with flour; set aside. In large mixing bowl blend 3/4 cup of the flour, 1/4 cup of the sugar, cocoa, baking powder, baking soda, and zest; set aside. In small bowl mix water, oil and vanilla. Blend liquid and dry ingredients. In large bowl beat egg whites and cream of tartar until foamy. Gradually add remaining sugar, Beating until egg whites are glossy and stiff. Fold onethird of egg white mixture into chocolate mixture; set aside. Fold remaining flour into remaining egg white mixture. Fold that mixture into chocolate mixture, Pour into jelly roll pan. Bake in preheated 325*F. oven 25 minutes. Cool and turn out on board. Cut into squares; garnish with raspberies and mint and serve with Raspberry Sauce. ********************** Directions Raspberry Sauce ********************** In blender puree raspberries, sugar and Grand Mariner or orange juice. Calories 96, protein 2g, carbohydrates 15g, fat 3g, cholesterole 0, Sodium 44mg. From Modern Maturity Jun-Jul 1992 84 Head garlic, chopped fine 0.50 c 18584 Vinegar 0.25 d 18584 Heaping teaspoon brown sugar Sift flour with baking powder and salt. Cream butter; add 1 1/2 c of the sugar gradually and blend until light and fluffy. Beat in egg yolks. Add chocolate and vanilla. Add flour alternately with milk, mixing well after each adition. Beat egg whites until stiff but not dry; add 1/2 c sugar and fold into batter. Turn into pans and bake 35 minutes. Cool. Pour 2 Tbsp Tia Maria over each layer and frost with Florence icing. Dust sides with chopped nuts. Florence Icing 4 Tbsp butter 2 c sugar 1/2 c milk 2 oz bitter chocolate Melt butter in a saucepan; add sugar and milk. Bring to a boil stirring constantly then cook over low heat 10 minutes or until temperature reaches 236 degrees. or 115 c. Melt chocolate; add Tia Maria. Stir into butter mixture. Remove from heat and beat icing until thick enough to spread. If icing hardens before cake is frosted, soften with a little hot water. 2.00tb f 18585 Tomatoes; fine Chocolate Cake with Grand Marnier Melt chocolate and butter in double boiler. Set aside to cool slightly. Beat yolks and 1 c sugar until smooth; stir in vanilla, Grand Marnier and lemon juice. Blend in chocolate mixture. Beat egg whites in large mixer bowl until soft peaks form. Gradually add 1/2 c sugar; beating until stiff peaks form. Stir 1 c of whites into chocolate mixture, then fold in remaining whites. Pour batter into greased and floured 10 or 12 inch springform pan. Bake in preheated 250 oven 2 1/2 hours. (That's what is says, two and one-half hours. ) Cool completely on rack before removing pan. Sprinkle cake with powdered sugar. Serve with whipped cream. Serves 10 to 12. l 18586 PEPPER SHELLS --------- 0.00--------- a 18586 Green Bell Peppers; Lg 3.00ea b 1 Chocolate Cake with Mayonaisse few grains salt Cream butter and sugar. Add eggs and beat well. Add flour, cocoa, and beat 3 minutes. Add soda and water. Stir in mayonaisse, vanilla, and salt. d 18586 Lean Ground Beef 1.00lb e 18586 Onion; Chopped, 1 Sm 0.25c f * (1 cup milk+1 tsp vinegar mixed together may be substituted here) 1- Blend sugar and margarine; add cocoa and egg yolks. 2- Alternately add buttermilk and flour. 3- Beat egg whites, add vanilla and blend into mixture. 4 a Pour into a greased and floured 13x9-inch baking pan -OR- 4 b Pour into two 8" or 9" diamter cake pans lined with wax paper. SURPRISE FILLING 8 oz (1 pckg) cream cheese, softened 0. 5 c sugar 1 egg 1 dash salt 0. 5 c semi-sweet chocolate chips 1- Blend cream cheese, sugar, egg and salt. 2- Stir in chocolate chips. 3- Drop by teaspoonfuls over cake batter in pan. 4- Bake at 350 F for 30-40 minutes. Cake is done when it leaves side of the pan. To make cupcakes, fill paper baking cups 2/3 full with batter, then drop 1 teaspoon Surprise Filling on top of each. Bake at 350 F for 25-30 minutes. Makes 30-32 cupcakes. m 18586 PEPPER SHELLS --------- 0.00--------- Preheat oven to 350. Grease and flour 2 9" round pans. Dissolve yeast with 1 teaspoon sugar in 1/4 cup warm water. Dissolve baking powder in 3 Tablespoons hot water. Sift flour, baking powder and salt. Cream butter and sugar. Add yolks, chocolate and yeast. Mix well. Add flour mixture alternately with milk. Add baking soda mixture and vanilla. Beat until smooth. Fold in stiffly beaten egg whites. Pour into prepared pans. Bake for 45 minutes. 1.00c Contributed to the echo by: Laurie Gill Pour melted butter in bottom of 13x9" baking pan. Sprinkle vanilla wafer crumbs evenly over butter. Sprinkle walnuts over crumbs, chocolate chips over walnuts and coconut over chocolate. Combine evaporated milk with brown sugar. Stir until smooth. Pour evenly over layers. Bake at 350 degrees for 25 minutes. Cool for 1 hour. Cut into 1-1/2 ea squares. f 18587 Ground beef 1.50lb MELT caramels and evaporated milk together on low heat, stirring until smooth. COMBINE flour, oats, brown sugar, baking soda and salt in large mixing bowl. cut in butter until mixture is crumbly. PRESS half of mixture into 15" x 10" jelly roll pan OR two 9" square cake pans. BAKE at 350 F for 5 minutes. SPRINKLE chocolate chips and walnuts evenly over baked crust. Pour caramel mixture on top. Sprinkle with remaining crumb mixture. BAKE 15-20 minutes longer, or until golden. Cool and cut into bars. Servings: 60 ead can be frozen. Sift more confectioner's sugar over bread before serving. ) Makes 2 stollen, about 24 servings total. Copied without permission from the Columbus Dispatch, Wednesday, 9/7/93 Food Section. Note: This recipe was tested in the Dispatch kitchen and adjustments made for home kitchens. (From Hoffmannbeck's Old World Bakery, Columbus, Ohio) From: Dan Klepach Date: 12 Dec 95 liquid 1.00 f Preheat oven to 350 degrees. Grease and flour a 9 by 13 cake pan. Set aside. Sift together the cake flour, baking soda and salt and set aside. Beat the butter and sugar together in a large mixing bowl. Blend in the eggs and beat until light and fluffy. Stir in the vanilla and melted chocolate. Alternately add the dry ingredients and the sour cream to the butter mixture. Beat well after each addition. Stir in boiling water. (Batter will be thin) Divide cake batter in half. Pour one half into the prepared cake pan. Bake 10 - 12 minutes, or until firm to the touch, and remove from the oven. Meanwhile, prepare the filling. Mix butter, caramels, and condensed milk in a sauce pan and melt over low heat, stirring often. Remove from the stove and pour the mixture over the baked half of the cake. Pour the remaining cake batter over the caramel mixture and return to the oven. Bake for 15 - 20 minutes or until firm to the touch. When cool, serve with ice cream, whipped cream or frost with your favorite chocolate frosting. NOTE: melt chocolate in double boiler over simmer (not boiling water) Makes 12 servings. n strips and set aside. Meanwhile, in medium saucepan, melt margarine. Stir in flour and cook 2 minutes, stirring constantly. Gradually add milk; bring to a boil, whisking until smooth. Add wine to sauce; boil 1 minute, whisking constantly until sauce thickens. Reduce heat to low and gradually add cheeses, whisking after each addition until melted. Keep sauce warm, stirring occasion In a large bowl, combine 1 1/2 cups flour, sugar, salt and yeast. Heat water and 2 Tbsp. butter until hot (120-130 degrees). Add water mixture and egg to flour mixture and blend at low speed just until mixed. Continue mixing at high speed for 3 minutes. Stir in as much remaining flour as you can until dough pulls cleanly away from sides of bowl. On floured surface, knead about 2 minutes. Roll dough into a 15x7" rectangle. Melt chocolate chips and 2 Tbsp. butter together; cool and spread over rectangle. Sprinkle with pecans. Starting with long side, roll dough up jelly-roll fashion. Cut into 12 slices. Sprinkle a greased 13x9" pan with Topping ingredients (to follow). Place dough slices on top. Cover loosely with plastic wrap or a towel. Let rise in warm place until nearly double (35 to 40 minutes). Bake at 375 degrees for 25 to 30 minutes; turn out onto a serving platter. If desired, drizzle Chocolate Glaze (to follow) over the top of rolls. TOPPING: 1/2 cup brown sugar, 1/4 cup pecans, chopped 1/2 cup butter, softened, 2 tb corn syrup. In a small bowl, combine all topping ingredients and mix well. CHOCOLATE GLAZE: 1/3 cup semi-sweet chocolate chips, 1 tb butter. In a small saucepan, melt chocolate chips and butter over low heat. Drizzle chocolate mixture over rolls, after you have turned them out onto serving platter. olate chips 1.00c j 12282 Cake flour Pre-heat oven to 350F. In a large bowl, combine carrots, sugar & oil. Pour water over the mixture. In a separate bowl, combine the rest of the ingredients. Add to the carrot mixture & mix well. Pour into a non-stick or lightly oiled 8" square pan. Bake for 35 minutes. nkle bread crumbs on top. Bake at 350 degrees for 30 minutes. NOTE: These directions are typed just as they appear in the cookbook. You'll note they make NO MENTION of what to do with the 1-lb. of ground beef or 1/2 lb. Have on hand a 10-inch springform pan. Butter the pan. Set oven at 325. In a bowl, combine Zwieback crumbs and one T sugar. Butter the sides of the pan. Shake some of the crumbs around the pan to coat the sides. Add the melted butter to the remaining crumbs and mix. Press these onto the bottom of the pan. Meanwhile, melt chocolate with coffee over hot, but not boiling, water; set the chocolate aside. In the bowl of an electric mixer beat the cream cheese until light and fluffy. Gradually add sugar, beating constantly. Stop the mixer several times to scrape down the sides of the bowl. Add the eggs, one by one, beating well after each one. Stir in vanilla and salt. Beat in melted chocolate just until blended. Pour into prepared pan. Transfer the cheesecake to the oven and bake for 55 minutes. Turn the oven off, but leave the cheesecake inside. Use a wooden spoon to keep the oven door ajar. Let the cake sit for 3 hours. Remove the cake from the oven and cover with plastic wrap. Refrigerate overnight. Just before serving, remove the sides from the springform pan and use 2 wide metal spatulas to lift the cake from the bottom metal round. Transfer the cake to a platter. Spread it with whipped cream and sprinkle with shaved chocolate. Cut into thin wedges and serve. 0000001027 0000001027 0000001027 0000001028 0000001028 0000001028 0000001028 0000001028 0000001028 0000001028 0000001028 0000001028 Mix first 4 ingredients by hand with spatula until well-blended. Turn into greased, floured 9 X 13 inch baking pan. Bake at 350 F 25-30 minutes, or until cake tests done. Let cool and cut into squares before adding icing. To make icing, combine sugar, butter and milk in saucepan. Bring to a boil, stirring constantly, and boil 1 minute. Remove from heat and add chocolate chips. Stir until melted. Pour over cake and spread. 0000001032 0000001032 0000001003 Mix & sift all dry ingredients. Slowly mix in remaining ingredients. Put 3/4 c of cherry pie filling in bottom of microwave bundt cake dish. Put the rest of cherry pie filling in cake batter. Pour into the cake dish & bake in microwave for 9 min on 50% heat. Than turn & bake for an additional 3-4 on high. Top may look moist. That is ok. Cover cake while still in dish with a towel for about 1-2 min. , then turn out on dish. 0000001033 0000001034 0000001034 NOTE: If peeled whole chestnuts are not available, canned unsweetened chestnut puree may be substituted. The truffles will havea slightly softer texture. In a small saucepan, combine1/2 cup (4 ounces) of chestnut puree and 6 tablespoons of milk. Add the vanilla scrapings and bean and proceed with the recipe In a small heavy saucepan, combine the chestnuts and 1/2 cup of water. Cover and simmer over very low heat until the water is evaporated but the chestnuts are still moist, about 15 minutes. Stir in the milk. Scrape the seeds from the vanilla bean into the mixture and add the bean. Cover and simmer over very low heat until the chestnuts are very tender and the milk has been reduced slightly, about 15 minutes. Remove the pan from the heat; stir in the chocolate, cover and set aside to melt, stirring occasionally, until the chocolate is creamy, about 3 to 4 minutes. Remove and discard the vanilla bean. Combine the chocolate-chestnut mixture and the corn syrup in a food processor. Process, scraping down the sides occasionally, until the mixture is perfectly smooth, about 2 minutes. Add the cognac (to taste) and the salt; process for another minute. Transfer the truffle mixture to a bowl, cover and refrigerate until firm. Place the cocoa powder in a medium bowl. Scoop up 2 teaspoons of the truffle mixture and roll it into a rough ball with your fingers. Repeat with the remaining truffle mixture. Working with a few at a time, toss the truffles in the bowl of cocoa powder to coat thoroughly. Transfer them to a plate as they are finished, then sift the remaining cocoa powder over them. The truffles will keep for several weeks refrigerated in a tightly sealed container. If the truffles absorb the cocoa powder, sift a little more over them just before serving Makes 20 truffles; 35 Calories each. 10133 California ripe olives 1.50c 10133 Ricotta cheese 0.33c Place egg whites in a large mixing bowl; set aside and let warm to room temperature. Place cocoa in a small bowl; stir in boiling water and let cook. In a separate bowl, mix flour, sugar, baking soda, salt, oil, vanilla, egg yolks, and cocoa together until just blended; set aside. Sprinkle cream of tartar over egg whites. Beat with electric mixer at high speed until very stiff peaks form. Carefully fold batter into egg whites. Pour into an ungreased 10-inch tube pan. Bake at 325 degrees for 1 hour or until top springs back when touched. Invert over neck of bottle; cool. Place cake on a serving plate. Cut a 1-inch slice across the top of the cake; set aside. Hollow out the center of the cake to form a cavity for filling; reserve the extra cake. Chocolate Creme Filling In a large mixing bowl, beat cream, sugar, cocoa, vanilla, and salt until stiff peaks form; refrigerate. In a small saucepan, sprinkle gelatin over water to soften. Heat over low heat, stirring until gelatin is dissolved; cool. Measure 2 1/2 cups chocolate filling into a bowl. Fold in gelatin and use to fill cavity. Replace top. Mix 1/2 cup filling with reserved crumbled cake and use to fill center hole. Use remaining filling to frost top and sides of cake. Refrigerate until serving. 1.00ts 10133 Garlic Powder 0.50ts 10133 Cumin Put the first 10 ingredients into the pan, select white bread and push start. When the Auto Bakery "beeps" 5 minutes from the end of the second mixing, add the chocolate chips. NOTE: The chips tend to get a little well done, so turn the darkness control a bit toward light. This bread has a cake-like texture. 10134 Pieces Cheddar cheese 10.00 10134 Cream butter and sugar together. Add yolks one at a time, beating well after each addition. Add sifted dry ingredients, alternating with milk and vanilla. Add in thirds, beating until smooth after each addition. Grate chocolate coarsly, reserving 1/3 cup for the topping. Beat whites until stiff and fold into batter, add remaining chocolate to batter and mix. Pour in a greased and floured 9x13 pan. Sprinkle the top with the 1/3 cup of grated chocolate. Bake in a preheated 350oF oven for 40 minutes. Margarine Or Butter 2.00tb 10135 Onion, Chopped 0.25c 10135 White Wine, Dry 2.00tb 10135 Bread Crumbs, Dry 0.25c Combine cinnamon, walnuts, chips and white sugar; set aside. Blend eggs, sour cream, brown sugar and salad oil until creamy; add vanilla. Combine cracker crumbs, baking powder and soda; stir into batter. Pour half the batter into an oiled 13 x 9-inch baking pan. Sprinkle batter with half the cinnamon/sugar mix. Pour rest of batter in pan. Sprinkle top with remaining cinnamon/sugar mix. Bake at 350 degrees for 45 minutes. opped 1.00 Cake part: Generously grease a 10-inch tube pan; set aside. Measure milk and butter into saucepan; heat until warm. Meanwhile mix sugar, salt, yeast, and 1 cup flour. Add liquid to dry ingredients. Beat for 2 minutes at medium speed of elec. mixer, scraping bowl occasionally. Add 1 cup of flour and eggs. Beat on high speed for 2 minutes, scraping bowl occasionally. Stir in remaining 1 1/2 cups of flour and chocolate chips. Turn dough into prepared pan; sprinkle with coffee topping (recipe below). Cover pan and let dough rise in a warm place until doubled, approximately 1 hour. Bake in 400 oven for 35 to 40 minutes or until done. Turn out of pan immediately. Coffee topping: 1/2 cup siften flour 1/2 cup sugar 1/2 cup butter or margarine 1/2 cup chopped walnuts (optional) 1/3 cup chocolate chips 1 tsp instant coffee 1 tsp vanilla Combine flour, sugar, and butter. Rub together with the fingers, to make coarse crumbs. Add and blend in the nuts, chocolate chips, instant coffee, and vanilla. Recipe from Hayden Flour Mills of Tempe, AZ, 1978. .00 -1.00 -1.00 sou 21636 Stir-Fried Eggplant Side Dishes Ethnic 35254 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 21637 Stir-Fried Greens With Oyster Sauce Side Dishes Ethnic Beat in eggs one at a time, stir in vanilla. Gradually stir in flour, baking soda and salt. Add chocolate chips, drop by teaspoonfull onto lightly greased cookie sheet. Bake at 375 degrees for 8 to 10 minutes until golden. Asian Ethnic Side Dishes 35256 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 21639 Stollen 4 With spoon, beat butter, 1/4 cup flour till smooth. Spread on waxed paper (on wet cookie sheet) in a rectangle 12x6. Refrigerate. Heat 3/4 cup milk; stir in 2 tbl sugar, salt to dissolve. Cool to lukewarm. Sprinkle water with yeast; stir to dissolve. With spoon, beat in milk mixture and 3 cup flour until smooth. Turn on lightly floured pastry cloth; knead until smooth. Let rise, covered, in warm place, free from drafts, until doubled ~- about 1 hour. Refrigerate 1/2 hour. On lightly floured pastry cloth, with stockingette-covered rolling pin, roll into 14x14 rectangle. Place butter mixture on half of dough; remove paper. Fold other half over butter; pinch edges to seal. With fold at right, roll from center to 20x8. From short side, fold dough into thirds, making 3 layers; seal edges; chill 1 hour wrapped in foil. With fold at left, roll to 20x8; fold; chill 1/2 hour. Repeat. Chill overnight. Next day, roll; fold twice; chill 1/2 hour between. Then chill 1 hour longer. To shape: cut dough into 4 parts. On lightly floured pastry cloth, roll each into a 12-inch circle. Cut each circle into 6 wedges. Sprinkle wedges with chocolate chips -- be careful to leave a 1/2-inch margin all around and not overstuff with the chips. Roll up beginning at wide end. Form into a crescent. Place point side down, 2" apart on brown paper on cookie sheet. Cover; let rise in warm place, free from drafts until double -- 1 hour. Heat oven to 425. brush with beaten egg yolk mix in the 1 tbl milk. Bake 5 minutes, then reduce oven to 375; bake 10 minutes more or until croissants are puffed and browned. Cool on rack for 10minutes. 1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21645 Stuffed Onions "farshovana Chebyalya" Ethnic European Side Dishes 35273 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 Separate each crescent into a triangle,then spread 1 tsp peanut butter on each. Sprinkle each with 1/2 tsp of sugar, then 1 tsp chocolate chips. Roll up and place point side down on ungreased cookie sheet. Bake 10 minutes at375. water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or unt Melt the butter or regular margarine and set aside. Sprinkle the chocolate chips over the bottom of an 8-inch unbaked pie shell. Freeze at least 1 hour. Combine eggs, corn syrup, sugar, melted butter, and salt in a bowl. Beat until well blended, using an electric mixer set to medium speed. Stir in the pecans and pour over the chocolate chips in the pie shell. Bake in a 375 degree oven for 50 minutes or until the custard is set. Cool on a wire rack. Preheat oven to 350 degrees. Stir together first six ingredients. Add the chips at the last moment so they won't get too crushed. Pour batter into a greased and floured bundt pan. Bake at 350 degrees for about 60 minutes or until a toothpick comes out clean. Cool and sprinkle top with confectioner's sugar. is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the pepp Combine first 4 ingredients in a large bowl. Add butter, shortening, egg, and egg yolk, mixing well. Press evenly into a lightly greased 15x10x1-inch jellyroll pan. Beat egg white slightly, and brush over mixture. Combine remaining ingredients; sprinkle over bottom layer. Bake at 350~ for 25 minutes. Cool and cut into bars. 7830 Pork butt, chopped fine 1.00lb Heat the oven to 375 Line a jelly roll pan, 15 1/2 X 10 1/2 X 1 inch with aluminum foil or waxed paper, grease generously. Beat the eggs in a small mixer bowl, on high speed, until thick and lemon colored, about 5 minutes; pour into a larger mixer bowl. Gradually beat in the sugar. Beat in the water and 1 t of liqueur on low speed. Gradually add the flour, 1/4 cup of cocoa, the baking powder and salt, beating just until the batter is smooth. Pour into the jelly roll pan. Bake until a wooden pick inserted in the center comes out clean, about 12 to 15 minutes. Immediately loosen cake from the edges of the pan; invert on a towel sprinkled generously with cocoa. Carefully remove the foil. Trim off the stiff edges of cake if necessary. While hot, carefully roll the cake and towel up, together, from the narrow end. Cool on a wire rack at least 30 minutes. Unroll the cake; remove the towel. Sprinkle 2 tb of the liqueur over the cake spread with Cinnamon Whipped Cream; roll up. Sprinkle with cocoa, if desired and refrigerate until serving time. CINNAMON WHIPPED CREAM: Beat all of the ingredients in a chilled bowl until stiff. heaping tablespoons of mushroom soup over bacon. Wrap each onion in foil and place on barbecue for 45 minutes while barbecuing favorite meat. 7831 Rice, long grain 3.00c 7831 Warm water 0.00 Rich and delectable, this showy dessert makes an elegant finale to any dinner. The coffee and cream flavors are the perfect complement to the chocolate sponge roll. Position a rack in the center of the oven and preheat to 400 degrees F. Lightly grease a 17-by-11-inch jelly roll pan. Line with waxed paper and grease and lightly flour the paper. Prepare the chocolate roll. Melt the butter in a small pan and let it cool slightly. In a medium-sized bowl stir together the flour, 1/3 cup of the cocoa, and the baking powder. In another medium-size bowl whisk together the 5 egg yolks, 1/4 cup of the sugar, and the melted butter until light, about 1 minute. Whisk in the vanilla. With a spoon, stir in about half of the dry ingredients. In a large, deep bowl combine the egg whites and salt; with an electric mixer, beat until soft peaks just begin to form. Gradually beat in the remaining 1/2 cup sugar, beating just until stiff, glossy peaks form. Fold about one-fourth (or a large spoonful) of the egg whites into the egg yolk mixture to lighten. Turn this mixture into the bowl of egg whites and partially fold together. Sift the remaining dry ingredients over the top and quickly and gently but thoroughly fold together until no streaks remain. Quickly spread in the prepared pan and bake 10 to 12 minutes, just until the center top springs back when lightly touched. Sift the remaining 2 tablespoons of cocoa onto a clean kitchen towel. Invert the cake onto it and peel off the paper (if it has stuck or is stubborn, lightly brush the paper with water before peeling off). With a long, sharp knife or a serrated knife, trim away about 1/2 inch from each edge. Start along one long side, roll up, jelly roll fashion. Wrap in the towel and let cool to room temperature. While roll cools, prepare the coffee cream. In a medium-sized saucepan over low heat, scald the milk until tiny bubbles appear around the edges of the surface. Place 1 tablespoon cold water in a cup and sprinkle the gelatin over it. Let soften until needed. In a medium-sized bowl stir together the sugar, flour, and salt. Gradually whisk in the scalded milk. Place in a heavy medium-sized saucepan over moderately low heat and, stirring constantly, cook until the mixture thickens and comes to a simmer. Whisk in the egg yolks and continue cooking and stirring until the mixture comes to a boil. Remove from the heat and stir in the coffee powder and dissolved gelatin until smooth; stir in the vanilla. Turn into a shallow bowl, cover with plastic wrap or waxed paper placed directly on the surface, and cool just to room temperature. Assemble the roll. Using chilled bowl and beaters, whip the cream until stiff. Give the coffee cream filling a good stir and fold in about one-fourth of the whipped cream to lighten. Turn the lightened coffee filling into the whipped cream and fold together. Carefully unroll the chocolate cake onto a board. Spread all of the coffee cream over it, making it thicker along the side where you will begin to reroll and leaving about 1 inch uncoated along the other long side. Reroll the chocolate cake to enclose the filling. Leave it on the board, seam side down, cover, and chill until set, at least 4 hours or overnight. Trim the ends and cut into slices. Serve cold. 5611 Peaches 4.00lg 5611 Lemon Juice 2.00 FILLING: Beat all ingrediants together with electric mixer until smooth. Set aside. BROWNIE: Preheat oven to 350 Grease 13" x 9" cake pan. Combine flour, baking powder, & salt. Melt shortening in large saucepan. Remove from heat. Stir in cocoa & sugar. Beat in eggs one at a time. Add dry ingrediants & nuts, mixing until smooth. Spread half of batter evenly in greased pan. Spread cheese mixture over top. Drop spoonfuls of remaining chocolate batter over cheese. Swirl a knife through batters to marble. Bang pan on counter to level top. Bake for 30-35 minutes. Cool slightly. GLAZE: Sift icing sugar & cocoa together into small saucepan. Add cream & shortening. Cook on medium heat just until mixture bubbles around edges. Remove from heat; beat with a spoon until mixture starts to thicken slightly & is of spreading consistency, about three minutes. Spread quickly over brownies. Let icing set before cutting HINT: icing hardens as it cools. 5612 Butter Drain cherries for several hours. Combine softened butter and corn syrup. Stir in powdered sugar. Chill if too soft. Shape 1/2 teaspoon mixture around each cherry. Place on baking sheet with wax paper and chill until firm. Dip cherries into chocolate by stem. Chill for 1 to 2 weeks. 0000004107 0000004114 0000004120 0000004125 0000004131 0000004135 0000004142 0000004148 0000004154 0000004160 0000004166 Combine dry ingredients and set aside. Drain cherries reserving juice and set aside. Beat oleo, add sugar and beat until fluffy; add egg and vanilla and then dry ingredients and beat until combined. Shape dough into 1" balls and place on ungreased cookie sheet; press down centers and place a cherry in the center of each. For frosting: Combine chocolate and milk cooking until chocolate is melted; stir in 4 t. reserved juice. Spoon 1 t. frosting over each cherry before baking. Bake at 350 for 10 minutes. 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004316 0000004317 0000004317 0000004317 0000004317 0000004317 0000004317 Wash and drain strawberries. Pat dry with paper towel. Leave stems intact. Place half of the chocolate in a microwave safe bowl. Microwave on high until melted (appx 2 min). Holding berries by the stem, dip one at a time into the chocolate. Gently shake excess and place on waxed paper until firm. If chocolate becomes too thick reheat for a few seconds. Chocolate basket: cover a dish of desired shape (pie pan) with foil and spray lightly with Pam. Place melted chocolate in a ziploc bag and seal. Snip a small hole in the corner and drizzle the chocolate to create a basket. Chill until firm. Carefully remove the basket. Place on a serving tray and fill with chocolate covered strawberries. 0004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 0000004321 For icing: Cream the cream cheese and butter with a mixer. Add vanilla and milk. Add cocoa and two cups powdered sugar. Blend in well. Add remaining powdered sugar and mix to desired spreading consistency. Frost the brownies. Note: Ten jalapenos may seem scary, but that's what the recipe calls for, and that's what we used. The brownies were very moist and had a jalapeno flavor, but were not hot. However, this might vary from batch to batch of peppers. Moe's Market Cafe Austin, TX Sift flour, cocoa, baking powder and salt three times onto a sheet of waxed paper. Beat egg whites til thick and fluffy. Add sugar gradually while beating, then add egg yolks and vanilla. Mixture should be thick and lemony. Sift dry ingredients over egg mix and fold in gently. Prepare an edged cookie sheet by greasing and lining with waxed paper. Pour batter onto pan and spread evenly. Bake at 400 F about 12-15 minutes. When baked, remove from pan and roll in a damp tea towel, sprinkled with icing sugar. When cool, unroll, trim any crusty edges and spread with whipped cream. Roll up, wrap in towel and chill. Serve slices topped with whipped cream. 0000004328 0000004328 0000004328 0000004328 0000004328 0000004328 0000004329 0000004329 0000004329 0000004329 0000004329 0000004329 0000004329 0000004329 0000004330 0000004330 0000004330 0000004330 Chocolate Crisp Combine candy coating and peanut butter in a glass bowl and melt together in the microwave. When melted, add popcorn, tiny crisped rice and peanuts. Toss together to coat well. Spread onto waxed paper. Cool 0.00 4322 Butter 8.00tb 4322 Dry yeast Make 2 aluminum-foil boxes for dark curls and 1 box for white. For each, fold 8x5" piece of foil in half to make 5x4" rectangle. Fold long sides in twice to make 1/2" stand-up edge. Fold short ends to make 1/2" deep box. (Box should be no wider then length of blade of swivel-bladed peeler. ) For dark curls, melt semisweet chocolate chips and vegetable shortening in saucepan over low heat, stirring constantly. Pour into 2 foil boxes. For white curls, melt white candy bar and vegetable shortening in small saucepan, stirring. Pour into foil box. Spread any remaining chocolate in thin layer on piece of foil. Refrigerate at least 1 hour. Fold back foil edges. Let stand at room temperature 10 minutes. To make curls, run peeler along length of chocolate bars. Use back of spoon or edge of metal spatula to pull curls from thin layer of chocolate on foil. Transfer curls to cake with wooden pick. 50c 4322 Chopped blanch In a heavy, medium, nonaluminum saucepan, sift together the sugar, cocoa, cornstarch, gelatin, and salt. Whisk in the half-and-half, low-fat milk, whole milk, and eggs. Cook over medium heat, stirring constantly, for 3 to 5 minutes or until the mixture thickens and comes to a boil. Remove from the heat and strain into a medium bowl. Stir in the vanilla. Spoon the custard into six 5-ounce champagne flutes. Cover the surface of the custards with plastic wrap and refrigerate for 1 hour or until firm. Top the chilled custarrds with raspberries and dust with confectioners' sugar. 4323 Egg, well beaten 2.00 4323 Flour 1.50c 4323 Flour 1.00c Quan Measure Item ** Brownie Shell: *<* Directions *>* To make shell: Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Line greased 15 X 10-inch jelly-roll pan with waxed paper. Pour in batter and spread evenly. Bake at 350 F 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and belt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. 6.00oz Brownie Shell: Chocolate Curls (optional) To make shell: Preheat oven to 350 degrees. Line a greased jelly roll pan with wax paper. Melt butter with chocolate in saucepan over low heat. Remove from heat and add sugar and eggs. Combine flour, baking powder and salt and beat into chocolate mixture. Add vanilla. Pour batter in pan and spread evenly. Bake 12 to 15 minutes or until cake springs back when lightly touched. Cake should be soft, not crisp. Turn out on rack and cool. Filling: Combine chocolate and coffee in top of double boiler and melt over hot water. Remove from heat. Beat egg yolks until pale yellow and stir in some of chocolate mixture. Return to chocolate in pan and stirring until smooth. Gradually stir in liqueur and cool. Beat egg whites until foamy. Gradually add sugar and beat until stiff. Whip cream until stiff. Fold cream into cooled chocolate mixture, then fold in egg whites. Invert brownie shell on to towel and peel off paper. Line bottom and sides of greased 9-inch square baking dish with brownie shell, cutting strips for sides and 9-inch square for bottom. Turn filling into cake-lined dish and cover with plastic wrap. Chill 3 to 4 hours or until firm. Glaze: Combine chocolate and coffee in top of double boiler and melt over hot water. Invert chilled dessert onto serving platter. Coat with chocolate glaze. Let glaze set and decorate with chocolate curls. Cut into very thin slices to serve. 1.00ds chop up chocolate, butter and put them in boiling water. meltting them. add vanilla, sugar, egg yolks, baking powder, flour, baking soda, sour cream. fold in egg whites. put in tube pan. bake at 350 degrees for 40-50 minutes. put on icing. icing: combine all ingredients and put on low heat. stir constantly. cool. it will thicken. put on topof cake and let drizzle down sides. 1837 Lemon juice 1.00tb DIRECTIONS: In heavy saucepan, melt broken chocolate with butter, stirring constantly until smooth. (Or microwave on medium for 2 1/2 to 3 minutes; stir until smooth. ) Beat egg yolks a few minutes with 2 Tbsp of the sugar and vanilla. Remove melted chocolate from heat; using wire whip, quickly stir in beaten egg yolks. Beat egg whites with salt, gradually adding remaining sugar, beating until soft peaks form. Place chocolate mixture into a large bowl with beaten egg whites on top. Using wire whip carefully combine the two mixtures. Do not overmix. Cut parchment paper to fit bottom of a 9" spring form pan. Butter bottom of pan and top of paper. Spread batter into prepared pan. Bake on lower shelf of 350-F oven for 30-35 minutes until cracked on top and a toothpick comes out clean in center. Cool on wire rack. Cake will shrink down as it cools. Remove pan and loosen cake from paper. Top with either Dark Chocolate Glaze* or Whipped Cream Frosting with Raspberry Sauce*. For chocolate-glazed cake, trim top straight, and turn cake upside down on a flat cake plate. For Whipped Cream Frosting, place cake top side up. *Separate recipe 1838 Unsalted butter 3.00tb 1839 Seasoned croutons 1.00c 1839 Sliced fresh mushrooms Mix like pie crust, then add 1/2 cup chopped nuts. Press in 9 x 13" pan. Bake for 15 to 20 mins. until brown at 350 degrees. 2 nd layer 8 oz. Philadelphia Cream Cheese 1 cup powdered sugar 1 cup Cool Whip 3 rd layer 2 pkgs. Chocolate Instant pudding. Add 3 cups milk and beat for awhile until thick. 4 th layer Top with Cool Whip. Sprinkle with ground nuts. 1.00tb 1839 Salt ea Chocolate Pudding, Cook type ea Chocolate cake mix ea chocolate chips, small bag Prepare pudding. Empty cake mix into a bowl. Add ONLY the prepared pudding. Stir the mixture. It's gooey. Put in prepared 9x13 pan. Sprinkle with chocolate chips. Cool and cut in pan. Can also use yellow cake mix and butterscotchchips. 3335 Rasher of bacon; chopped 1.00 3335 Breadcru Chocolate Dessert with Raspberry Sauce ** Whipped cream Whole, fresh raspberries to garnish Line bototm of a 9" springform pan with parchment paper; set aside. Place chocolate and butter in top of a double boiler. Bring water to a boil; reduce heat and stir chocolate until melted. In a large mixing bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed for 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400 for 15 minutes (will NOT be set in the middle). Chill. For the sauce, combine raspberries, 1 3/4 C water, and sugar in a saucepan. Bring to a boil. Reduce heat; simmer uncovered for 30 minutes. Put through a sieve; discard seeds. Add water if needed to make 2 Cups juice. Combine cornstarch and 1 Tbsp water in a small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. remove from heat; cool. to serve, spoon about 2 tablespoons sauce on dessert plate, place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries. Yield: 16-20 servings (2 cups sauce) 3336 Green Onions, Sliced 2.00 3336 Water 1.00ts MOCHA MERINGUE: Using a 9" cake circle (or cake plate) as a guide, trace a circle on each of 3 sheets of parchment paper (cut to fit the baking sheets) with a pencil. Turn each sheet of parchment paper over and place with the trace mark down on a baking sheet. Preheat the oven to 250~. Combine together in a sifter the confectioners' sugar, cornstarch, and cocoa. Sift onto the wax paper and set aside until needed. Heat 1" of water in the bottom half of a double boiler over medium-high heat. Place 8 egg whites, 3/4 cup sugar, the espresso powder, the cream of tartar, and the salt in the top half of the double boiler. Heat the egg white mixture to a temperature of 120~ while gently and constantly whisking, about 2-3 minutes. Transfer the mixture to the bowl of an electric mixer fitted with a balloon whip. Whisk on high until stiff but not dry, about 2 to 2 1/2 minutes. Remove the bowl from the mixer and use a rubber spatula to fold in the sifted dry ingredients. Fill a pastry bag (with no tip) with about a third of the meringue. Fill a traced circle with meringue: start in the center and pipe a 1/2" wide spiral toward the ouside of the circle. Fill the pastry bag again and repeat this procedure with each of the 2 remaining circles (each circle should be filled with about a third of the original amount of meringue. ) Place the meringues in the preheated oven and bake for 1 hour. Reduce the oven temperature to 225~ and bake for an additional 2 hours. Cool on baking sheets for 30 minutes before handling. THE GANACHE: Heat 2 cups heavy cream, the butter, and 2 tablespoons sugar in a 2 1/2-quart saucepan over medium-high heat. When hot, stir to dissolve the sugar. Bring the mixture to a boil. Place 8 oz semi-sweet chocolate and 4 ounces unsweetened chocolate in a stainless bowl. Pour the boiling cream over the chocolate and allow to stand for 5 minutes. Stir until smooth. Reserve 1 cup of ganache and set aside at room temperature. Pour the remaining amount of ganache onto a baking sheet with sides and refrigerate for 35-40 minutes. Pour 1/4 cup of the reserved room-temperature ganache onto the center of a baked meringue (supported by a cake circle). Remove an ice-cream disk from the freezer. Unwrap the disk and place it onto the puddle of ganache. Press down on the ice cream disk gently but firmly (this will spread the ganache). Fill a pastry bag fitted with a medium-sized star tip with one-third of the chilled ganache. Pipe about 28-30 individual vertical strips 1 1/2" long and 3/4" wide--all the way around the side of the ice cream disk (each strip should be touching the other, and each strip should also be wider at the base where it touches the meringue and tapered at the crest where it rises to the top edge of the ice cream disk). Place this section into the freezer and repeat the preceding procedure with another meringue and ice cream disk. Place in the freezer after completion for about 10-15 minutes. Remove a meringue and ice cream section from the freezer. Pour 1/4 cup of room-temperature ganache onto the center of the ice cream. Remove the second section from the freezer, and center onto the first. Press down on the ice cream, gently but firmly, to spread the ganache. Pour the remaining 1/4 cup of room-temperature genache onto the top ice cream disk, and onto this ganache place the remaining baked meringue, once again pressing down gently but firmly to spread the ganache. Place the Devastation in the freezer for about 10-15 minutes. Fill a pastry bag fitted with a medium-sized star tip with the remaining chilled ganache. Remove the Devastation from the freezer. Starting 1/2" inside the edge of the top meringue, pipe a ring of about 28-30 individual strips--1 1/2" long and 3/4" wide--all the way around the top (each strip should be touching the other, and each strip should also be wider at the point closest to the edge and tapered at the point closest to the center). Return the completed Devastation to the freezer for at least 1 hour before serving. To serve, cut the Devastation with a serrated slicer. Heat the blade of the slicer under hot running water before making each slice. Allow the slices to come 10140 Whole Wheat Flour 8.00c 10140 Salt 1.00ts 10140 Water, About 2.00c Combine shortbread mix, butter, ground almonds and almond extract. Mix according to package directions until well blended. Shape dough into small crescents. Place on ungreased baking sheet. Bake at 325 F for 10-12 minute or until very light golden. Cool. Dip ends of cookies into melted chocolate or drizzle chocolate over cookies. Place on wire rack over waxed paper then chill to set chocolate. Makes about 4 dozen cookies. 10141 Butter, melted 0.25c Cut 1 pound dipping chocolate into small pieces. Place in upper part double boiler. Place in lower part, which is 1/4 full of lukewarm water (120 F). Stir constantly until melted. Beat thoroughly. Place candy on a fork or confectioner's dipper. Dip one piece at a time into melted chocolate. When the surface is entirely coated, drain. Place on waxed paper. Make a swirl over the top. Set in cool place to harden. Caution: Keep water in double boiler at even temperature. Work in a cool room, free from steam, if desirable results are to be obtained. Fruits, nuts, mints, and other candies may be dipped in chocolate. 0.50c 10142 Zucchini, 1/2 lb. each 4.00 10142 Mushrooms 0.50lb 10142 Butter Wash berries and leave tops on. Dry the berries with paper towels, making sure the berries are dry. This is important. If dipping chocolate is not available; in a heavy saucepan or double boiler, combine one cup of semi-sweet chocolate chips, 1 T light corn syrup and 5 T butter. Heat over low heat until melted, stirring occasionally. Dip each berry in the chocolate, covering about 2/3 of the berry. Set aside to harden on a piece of waxed paper. Cool in refrigerator if necessary. Melt chocolate a second time and dip each berry, again covering about 2/3 of the berry. Cool in refrigerator until ready to serve. Top a dish of vanilla ice cream with a few chilled berries and you have an elegant dessert. 32.00oz b 21647 Cottage cheese 2.00c c 21647 Shredded mozzarella cheese 2.00c Prepare whipped topping mix per package directions in a large mixing bowl. Add remaining 1 1/2 cups milk and pudding mix. Whip, then beat at high speed for 2 minutes, scraping bowl occasionally. Spoon into pie shell. Chill at least 4 hours. f 21647 Parsley flakes 2.00tb g 21647 Oregano 1 Combine the first six ingredients in large skillet, mix well. Heat until sauce comes to a boil and thickens slightly. Remove from heat. Stir last nine ingredients together to blend, beat 1 minute. Return skillet to stove top, cover and heat until sauce boils gently. Drop dumplings by tablespoonfuls into sauce. Cover and simmer gently about 20 minutes. Peek just once to make sure sauce is simmering. Serve hot with ice cream or whipped cream. 21648 Pureed onions Butter 13 x 9 inch pan and cover bottom with layer whole graham crackers. Mix pudding mix and milk beating well. Fold in whipped topping. Spread half of mixture over crackers in pan. Cover with another layer of crackers. Spread remaining mix over crackers. Top with a layer of crackers. In saucepan, combine sugar, salt, cocoa and milk. Bring to a boil and boil one minute. Remove from heat and add butter and vanilla. Beat until smooth and spread on top of crackers. Refrigerate. Much more delicious if not served until next day. f 21648 Canned mushrooms, sliced 0.00 g 21648 Dried parsley 2.00tb h 21648 Poultry seasonings (I 1.00ts i 21648 Believe Cake In a large bowl combine 3/4 cup flour, sugar and dry yeast. Set aside. Heat milk and butter to 105-115 degrees--Gradually add to yeast. Beat on medium for 2 min. Add eggs and 1/2 cup flour. Beat high 2 min. Stir in remaining flour to make a soft dough. Knead 5 min. Place in greased bowl and let rise till doubled. Punch down and let rise again. Divide in half. Roll into 10 inch square. Spread surface with chocolate filling. Roll up and secure by brushing with beaten egg white. Roll ends under until it forms a ball. Place seam side down in 2 greased and floured 3 pound shortening cans. Let rise 1 hour. Bake at 350 for 25-30 min. Cool 15 min. and remove from pans. Spread with glaze. Allow to drip down side. Filling: Melt choc, and honey ole wheat/white bread mix 0.00 p 21648 Stuffing 0.00 q To prepare the eggs, allow them to warm to room temperatures, wash and shake each one well. With a sharp knife, remove a small piece of sh ell from one end and puncture the other end of each egg with a needle. Remove the yolks and whites by blowing through the small hole. Rinse the shells with water and allow to dry. Place them, large hole up, in an empty egg carton. Cut the chocolate into small pieces. Bring the heavy cream to the boiling point in a saucepan, add the chocolate and stir with a whisk until the chocolate is melted and well blended. Remove from the heat and add the butter and hazelnut chocolate spread. Whisk until blended. Using a small funnel, pour the filling, while still warm, into the egg shells and refrigerate. Serve the eggs in egg cups. 1.00ts f 10762 Dried oregano leaves 0.00 g 10762 Loaf Melt chocolate bars over hot water; cool. Blend in margarine and stir in almonds. Simmer for 5 minutes and stir in the puree and lemon juice with the food color. Pour into freezer trays,cpover with wax paper and freeze. For a fluffy texture freeze until mushy. Scrape into a mixing bowl and beat unil just loosened. Return to tray and freeze. receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit source diabetice dessert cookbook Reposted for you and yours via Nancy O'brion an Sift powdered sugar, powdered milk and cocoa into a bowl. Add fruit and toss until fruit is well coated. Stir in shortening and a few drops of vanilla. Mix thoroughly. Line an 8-inch square pan with plastic wrap. Pour mixture into pan. Refrigerate until firm. Turn out onto a board and cut into fingers. Wrap pieces in foil or pladtic wrap. Store in an airtight container in a cool place. Makes about 32 fingers. 1.00c f Preheat oven to 325 and lightly spray four custard cups with non-stick spray. In a small, heavy skillet, over medium high heat, heat 6 Tbsp sugar until an amber-colored liquid results. Very carefully, spoon equal amounts into each of the custard cups. In a medium bowl, whisk together the chocolate syrup, cinnamon, espresso powder, remaining sugar, eggs, milks, and vanilla. Pour into prepared cups, dividing equally. Place cups in a shallow baking pan and pour in enough hot tap water to reach halfway up the sides of the cups. Cover loosely with aluminum foil and bake 1 1/2 hours, or until center tests done. Remove from hot water, let cool to room temperature, then place in refrigerator overnight (or at least 4 hours to chill well). To unmold, run the tip of a knife around the top edge of each flan and invert onto dessert plates. Pour syrup from cups over each and serve cold. Makes 4 servings; 188 calories, 1. 75 grams fat each. tart French dressing on the side. American Home == Courtesy of Beat when cool. bia Md. Salt 1.00ts b 10764 Dripping or lard 0.50oz c 10764 Hot water (or more) 3.00tb d 10765 Raisens 1.50c Chocolate Frozen Yogurt Combine sugar and cornstarch in saucepan; gradually stir in milk and egg. Bring to a boil, stirring constantly with a wire wisk. Cook 1 mminute or until thickened and mixture coats a metal spoon, stirring constantly. Remove from heat; stir in syrups. Pour into a bowl; let cool completely. Stir in yogurt and vanilla. Cover and chill 8 hours. Pour mixture into a freezer cna of a 1-quart hand-turned or 1/2-gallon electric freezer. Freeze according to manufacturer's instructions. Allow to ripen 1 hour in freezer can. Yield: 8 servings (about 183 calories per 1/2 cup serving) 0000008279 0000008284 0000008290 0000008296 0000008301 0000008306 0000008314 0000008321 0000008326 0000008332 0000008337 0000008342 0000008346 0000008351 0000008356 0000008362 0000008368 0000008373 0000008378 0000008382 0000008387 0000008392 Combine apricots, raisins, sultanas, rind and grated dark chocolate in a small bowl. Roll teaspoons of mixture into balls, refrigerate overnight. Break extra chocolate into pieces, place in top of a double saucepan with butter over simmering water. Stir until smooth or microwave on HIGH for 2 minutes. Dip each fruit ball in chocolate until evenly coated. Place balls on foil-covered trays; allow to set in a cool place. Store balls in airtight container in refrigerator. Makes about 25 ** CHOCOLATE-FUDGE BATTER PUDDING SERVES 2 ** Blend together, the flour, 1 Tbls of the cocoa, the baking powder and the salt; set aside. Mix half the sugar, the butter and the vanilla in a bowl. Combine the flour mixture with the sugar mixture alternately with the milk, blending well after each addition. Stir in the nuts. Preheat the oven to 350 degrees F. Combine the remaining sugar, cocoa and boiling water in a small tart pan or shallow baking dish about 4 or 5 inches in diameter. Drop the batter by tablespoonfuls on to the hot mixture. Do not stir; the batter will bake while the sauce remains liquid. Bake for about 30 to 40 minutes, until the top is crusty. Sprinkle with confectioners' sugar. Spoon out the cake while it is still warm. Cover it with the sauce from underneath and top with a dab of vanilla ice cream. 0000008542 0000008542 0000008542 0000008543 0000008543 0000008543 0000008543 0000008543 0000008543 MILK CHOCOLATE FROSTING PREPARATION: FROSTING. Chop both chocolates into coarse bits and melt in a double boiler set over hot (not boiling) water. Stir occasionally until completely melted. Remove pan from hot water and allow the chocolate to cool until just no longer warm to the touch, about 20 minutes. Place the butter in a bowl and beat in the cooled chocolate until the mixture is evenly blended, about 3 minutes. Frosting can be stored at a cool temperature for up to 3 days, or several months in the freezer. Heat the oven to 350F. Butter two 9-inch round cake pans and line them with buttered and floured parchment paper or waxed paper. FUDGE CAKE. Sift the flour. Measure 3 cups. In a large bowl, mixx together the flour, sugar, baking powder, baking soda, and salt, breaking up any lumps of sugar. In a small bowl, whisk about 1/2 cup of the milk with the eggs and vanilla; set aside. Chop the chocolate into coarse bits and melt in a double boiler set over hot (not boiling) water. Combine the remaining cup of milk and the butter with the mixed dry ingredients and beat for 1 1/2 minutes, scraping the sides of the bowl twice. Add the egg mixture in 3 parts, scraping the sides of the bowl and beating for 20 seconds after each addition. Add the melted chocolate and beat until just incorporated. Pour the batter into the prepared pans and bake in the center of the preheated oven until the cake springs back when lightly pressed in the center, 25 to 30 minutes. Cool the cakes in their pans for 10 minutes and invert onto racks. Cool completely before frosting. Frost the top surface of one layer of cake and top with the second layer. Spread the remaining frosting on the top and sides of the cake. Make a decorative pattern zigzag in the frosting by pulling a serrated knife across the surface in a back-and-forth motion. Use a small spatula or spoon handle to pull out spikes of frosting all around the sides. Cake can be completed a day ahead and refrigerated. SERVING: Return to room temperature if refrigerated. Cut into wedges and serve. Makes one 9-inch cake. y chopped 1.00ea b 11804 garam masala 0.50t c 11804 chicken stock 2.67c d 11804 vegetable oil 3.00T This icing recipe is a candy recipe with milk added to make it into frosting. Bring to a boil in a large heavy pan: Bring t a boil and cook covered 2-3 minutes until the steam washes down from the sides of the pan any crystals which may have formed. Uncover, redice heat and cook without stirring to soft-ball stage, 238 degrees. When nearing 238, there is a fine overall bubbling with, simultaneously, a coarser patter, as though the fine bubbled areas were being pulled down for quilting into the coarser ones. Remove from heat without jostling or stirring. Cool the candy to 110. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp vanilla Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat until thick, knead and shape. For chocolate fudge icing, the book says to: Use in all: 1 c. milk Beat until the icing is of the right consistency to be spread. co Seasoning Mix * PLUS 0.50c b 11806 Chopped Green Pepper 0.33c c 11806 Slices White Bread ** Re: Chocolate Fudge Icing This icing recipe is a candy recipe with milk added to make it into frosting. Bring to a boil in a large heavy pan: Bring to a boil and cook covered 2-3 minutes until the steam washes down from the sides of the pan any crystals which may have formed. Uncover, redice heat and cook without stirring to soft-ball stage, 238 degrees. When nearing 238, there is a fine overall bubbling with, simultaneously, a coarser patter, as though the fine bubbled areas were being pulled down for quilting into the coarser ones. Remove from heat without jostling or stirring. Cool the candy to 110. You may hasten this process by placing the hot pan in a larger pan of cold water until the bottom of the pan has cooled. Add: 2 4 TBSP butter Beat fudge partially. Add: 1 tsp vanilla Then beat until it begins to lose its sheen. At this point the drip from the spoon, when you flip it over, holds its shape against the bottom of the spoon. Quickly add: 1/2 1 c. broken nut meats Pour the fudge into a buttered pan. Cut into squares before it hardens. To use fudge for centers, beat until thick, knead and shape. For chocolate fudge icing, the book says to: Use in all: 1 c. milk Beat until the icing is of the right consistency to be spread. 0.00--------- n 11806 Cherry Tomatoes 1.00x o 11 SHEBA: Butter 9x5-inch loaf pan. Melt chocolate in top of double boiler over gently simmering water; stir until smooth. Transfer to bowl and cool completely. Whisk yolks in top of double boiler over gently simmering water until thick and pale, about 2 minutes. Remove from over water and whisk until completely cool, about 1 minute. Using electric mixer, beat butter in large bowl until fluffy. Using spatula, followed in melted chocolate, then yolks. Using electric mixer with clean dry beaters, beat whites until soft peaks begin to form. Add sugar 1 tablespoon at a time and beat until whites are stiff and shiny. Fold meringue into chocolate mixture. Pour into prepared pan. Sprinkle with pecans and press in lightly. Cover and refrigerate until set, about 3 hours. (Can be prepared 4 days ahead. ) Let soften slightly at room temperature. Cut dessert into thin slices. Serve with creme anglaise. CREME ANGLAISE: Combine cream and sugar in heavy medium saucepan. Scrape vanilla bean seeds into pan. Add pod. Bring mixture just to boil over medium-low heat. Whisk yolks in medium bowl to blend. Whisk in half of cream. Return mixture to saucepan and cook until thickened, stirring constantly, about 5 minutes; do not boil. Strain into bowl. Cover and refrigerate until well chilled. (Can be prepared 1 day ahead. ) Makes 2-1/2 cups. chopping; drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or un Melt chocolate over hot water. Add remaining ingredients except flavoring. Boil 5 minutes. Add flavoring. Serve either hot or cold on ice-cream. The Household Searchlight top on each pepper. Tie in place with string. Place peppers in wide mouthed jars or in a large crock or jar. Heat together in agate or enamel kettle all of the following ingredients except olive oil. 3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2 Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Per serving: 221 calories, 1. 1 g fat (5% of calories) 2. 3 dietary fiber,7. 5 protein, 2 mg cholesterol, 74 mg sodium. Also a very good source of vitamin D and a good source of potassium. Serves 4. In a 2 quart saucepan over medium heat, bring skim milk almost to boiling. Stir in fruit concentrate, cocoa, evaporated milk, ginger and vanilla bean. Remove from heat and allow to steep for 10 minutes. Strain into a medium bowl and allow to cool. Place mixture in the contaner of an ice cream maker and freeze according to manufacturer's directions. To serve, scoop into dessert bowls, halve passion fruits and spoon the flesh over the sorbet. ***NOTE*** Fruit concentrate is available in health food stores. the potatoes with butter until fluffy, then add the milk and mash smooth. Mix in the cheese, salt, and broccoli and scoop the mixture back into potato skins. Bake in a shallow pan for 10 min or until cheese is melted and tops of potatoes are lightly browned. Icing Sugar Stir corn syrup gradually into warm dark chocolate, stir constantly away from heat, until mixture thickens slightly and loses its shine. Place mixture onto piece of plastic wrap, cover sell to exclude air, stand 1 hour or until chocolate is firm, but still pliable. Repeat with white chocolate and extra corn syrup. Combine ginger, walnuts and cherries in a bowl. Place dark chocolate between 2 pieces of plastic wrap which have been dusted with sifted icing sugar. Roll chocolate out evenly to a 20cm square. Repeat with white chocolate. Place dark chocolate square on top of white chocolate square, cut into 2 - 10 cm squares("rectangles"). Place ginger mixture evenly along centre of each square, carefully roll each chocolate sheet, using plastic wrap to form a roll. Cover, refrigerate for at least 1 hour before cutting into slices. lard and butter to about 225F, being careful not to burn the butter. Dredge half the chicken pieces in the flour mixture and add to the hot oil, skin sid Melt chocolate and butter. Combine all ingredients and mix until smooth. Drizzle overdonuts. ue frying until golden brown, 15 to 20 minutes longer. Repeat with remaining chicken. Serve hot or at room temperature. (Can set cooked chicken aside for up to 8 hours. 7836 Dark soy sauce 2.00ts 7836 Rice wine or dry sherry 2.00ts CRUST: CRUST: Cut shortening into flour until mixture resembles small peas. Blend in nuts and icing sugar. Press dough firmly on bottom and 1" up sides of a 9" flan pan or springform pan. Bake at 425 F for 15 minutes. FILLING: Beat cream cheese and sugar until smoothly blended. Add egg and chocolate; mix well. Spread evenly in baked crust. TOPPING: Drain pears; pat dry. Arrange pear halves over cream cheese layer. Bake at 375 F for 25 minutes. Cool on wire rack. Melt chocolate with butter; drizzle over cooled torte. Sprinkle with nuts. Chill 3 hours before serving. h 20218 Prunes 0.50lb a 20218 Lemon, sliced 0.50 b 20218 Sugar 0.25c Line 9" spring form with lady fingers. Melt chocolate in top of double boiler. Add water and beaten egg yolks. Cook until smooth, stirring constantly. Cool. Cream butter. Gradually add sugar. Cream until light and fluffy. Add chocolate mixture, blend thoroughly. Fold in stiffly beaten egg whites. Pour mixture into prepared pan. Chill until firm. When ready to serve release from spring form and top with seweetned whipped cream. s (cooked) 2.00 Sprinkle gelatin over water and let stand 1 minute. Micro- wave on high 30 seconds, cool to room temperature. Combine 3/4 cup milk with gelatin and remaining ingredients. Beat at medium speed until foamy, about 3 minutes. Stir in remaining milk. Pour into shallow metal pan and freeze until almost set, 20 to 30 minutes, stirring occasionally. Transfer to bowl and beat on high until thick and light colored, about 5 minutes. Pour into container and freeze until firm, about 8 hours. Let stand at room temperature 15 minutes to soften. Makes 10 servings. Calories per 1/2 cup = 72. te 0.00 f 20221 To 10 large morels 8.00 a 20221 Bread crumbs (from firm 2.00c b 20221 -white bread) 0 Melt chocolate over hot water. Add sugar, water, and salt. Cook 10 minutes. Cool. Add cream and flavoring. Mix well. Freeze. 6 servings. d 20221 Melted butter 0.33c e 20221 Finely chopped onion 2.00T f 20221 Juice of 1/2 lemon Melt chocolate over hot water. Add milk, tapioca, and salt. Cook until tapioca is clear. Add sugar and sirup. Stir until sugar is dissolved. Rub through coarse sieve. Chill thoroughly. Fold in egg whites. Add flavorings. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator or into freezer. Freeze. 8 servings. The Household Searchlight 0.50c j 20222 Salmon (14.5 oz.) *** CAKE *** Mix together and put in pan. Bake for 15 min. *** FROSTING *** Mix and spread on top of crust. 2 small packages of chocolate instant pudding (follow directions on PKG) Then spread over cream cheese. Add rest of Cool whip on top, add nuts. 2.00tb c 20222 Lemon juice 1.00tb d 20222 Fine cr Notes: From Grandma Ruby's (Williams) files. Newspaper clipping. Looks old. Also on clipping are Confectioners' Icing and Chocolate Frosting. This chocolate icing is recommend for frosting an Angel Food Cake. Mix chocolate or cocoa with milk and water combined and heat to boiling. Then add sugar. Boil five minutes, stirring occasionally. Spread on cake that is cold. 0.25c h 11666 Louisiana hot sauce In large saucepan, melt chocolate and butter together, then gradually add sugar and flour, stirring constantly with wire whisk. Add egg yolks, one at a time, mixing well after each. Stir in vanilla. Beat egg whites until stiff peaks form and fold into chocolate mixture. Pour all but 1 cup of mixture into buttered 8x8-inch pan. Add 1 cup sour cream to reserved 1 cup batter and spread evenly over top of mixture in pan. Bake at 375 F for 25 minutes. The center will not look done or set. Cool completely, cover and refrigerate for 4-6 hours. Cut into 1 1/2 inch squares with a hot knife. Individual pieces can be wrapped and frozen. 0.50T d 11667 Pepper 1.00x e 11667 Swiss cheese, grated 2.00T f 11668 B It looks like delicate filegree, but this egg is actually squiggles of melted chocolate piped over a styrene foam form. When the chocoalte hardens, the curlicues become a shell. Fill it with chocolate mousse for a make-ahead Easter dessert. Look for the styrene foam eggs at crafts supply stores. White chocolate varies widely in how it melts. For this recipe, the small baking chips work best, the large deluxe baking pieces do not melt smoothly. Place chocoalte in the top of a double boiler. Set pan over hot (not simmering) water and stir occasionally until chocolate is melted and smooth, about 4 minutes. Remove from water, then let chocolate cool to lukewarm, about 100~. Meanwhile, cut three 3-1/2 inch or four 3-inch-long styrene foam eggs in half lengthwise. Wrap each half tightly in plastic wrap, pulling excess wrap over flat (or cut) side of egg; secure with tape. The curved side of egg should be smooth. Line a 12x15 inch baking sheet with plastic wrap. Set eggs, flat side down and about 2 inches apart, on pan. Fill a pastry bag fitted witha 1/8-inch plain tip with chocolate (or you can use a spoon instead of the pastry bag); drizzle chocoalte over eggs in a thick lacy pattern to within 1/4-inch of cut edges of egg. Chill until firm, about 10 minutes. Carefully remove form from shell by 1) pulling on excess plastic wrap on back or 2) cut the plastic on the flat side of the egg, remove styrene egg form, then peel plastic wrap away from chocolate. Rewrap egg. If made ahead, cover and chill up to 3 days. To serve, fill half of the shells with equal portions of mousse; top with a few berries. Set each filled shell on a plate. Cover with remaining chocolate shells. Garnish with remaining berries. Makes 3 large or 4 medium servings. ~=> Chocolate Mousse In the top of a double boiler, stir 2/3 cup (4 oz) white or semisweet chocolate baking chips over hot (not simmering) water until smooth. In a smll bowl, beat 2 large egg whites unti foamy. Gradually beat in 2 tsp sugar, beating until stiff peaks form. Fold in melted chocolate. In a small bowl, beat 1/3 cup whipping cream until stiff; fold into egg white mixture. Cover and chill at least 1 hour or up to next day. Makes 1-3/4 cups. 1.00t i 11669 Salt, pinch 1.00x j 11669 Apples, finely chopped (2lg) 2.00c Chocolate Lard Cake Glossy Fudge Frosting (To Follow) Beat egg whites till frothy. Gradually beat in 1/2 cup sugar. Continue beating till very stiff and glossy. In another bowl, stir lard to soften. Add sifted dry ingredients and 3/4 cup buttermilk. Stir to moisten dry ingredients; then beat 1 minute, medium speed on mixer. Scrape sides and bottom of bowl constantly. Add remaining buttermilk, egg yolks and melted chocolate. Beat 1 minute, scraping bowl constantly. Fold in egg whites. Pour into 2 greased and floured 8-inch round layer cake pans or a 13 X 9 X 2 inch pan. Bake in moderate oven at 350 F. for 30 to 35 minutes. Cool on rack 10 minutes. Remove from pans. Brush crumbs from cake while warm to faciliate frosting. Frost with Glossy Fudge Frosting. GLOOSY FUDGE FROSTING: 2 tbslpns butter/margerine, 1 (6 oz. ) pkg. semisweet chocolate pieces, 1/3 Basic sugar syrup (to Follow). Melt butter over hot (not boiling) water. Remove from heat before the water boils. Add chocolate pieces to butter over hot water and stir until melted, blended and thick. Add Basic Sugar Syrup gradually, stirring after each adtion until blended. Mixture will become glossy and smooth. Remove from hot water and cool until of a spreading consistency. Spread thinly over cake. Apply quickly by pouring a small amount at a time on top of cake; as it runs down on sides, spread with spatula. Frost top of cake last. BASIC SUGAR SYRUP: 2 cups sugar, 1 cup water. That;s it! You can refrigerate this syrup and keep it handy for frosting or to sweeten beverages. d 11671 Prepared Mustard 0.25t e 11671 Large Sweet Potatoes * 3.00ea f 11671 GARNISHES --------- 0.00--------- g 11671 Chopped Parsley OR Serves 12 "The date filling makes this special, and the frosting is unusually good. Because the cake has a custard filling, it needs to be kept refrigerated. " Preheat oven to 350 F. Melt the chocolate in the top of a double boiler over barely simmering water (or in the microwave). Sift the flour, baking powder, and salt together. In a large mixer bowl, cream the butter and sugar until the mixture is fluffy. Add the eggs, 1 at a time, beating well after each addition. Blend in the melted chocolate and vanilla. Add the dry ingredients to the chocolate mixture, alternating with the buttermilk and beginning and ending with the flour. Do not overbeat. Pour the batter into three 8 inch buttered cake layer pans. Bake for 25 to 30 minutes, or until the cake has shrunk away a bit from the sides of the pans and the tops spring back when touched with your finger. Allow to stand in pans for 10 minutes, then turn out onto a rack to cool. While the cakes are cooling, prepare the filling and frosting. To make the filling, heat the milk and dates in the top of a double boiler over hot water until the milk is scalded. Beat the egg, then add the sugar, flour, and salt; beat again. Add 1/2 cup of the hot milk mixture to the egg mixture, then stir back into the pan and cook for 3 minutes, until thick, stirring with a rubber spatula. Let cool. Add the nuts, and vanilla. Refrigerate for 1-1/2 hours before filling the cake. To make the frosting, combine all the ingredients in a large mixer bowl. Beat on high speed for 1 minute, or until the frosting is light and creamy. To assemble, place 1 cake layer on a large plate and cover to within 1/4 inch of the edge with half the chilled filling. Top with another cake layer and the remaining filling mixture. Finish with the last cake layer. Frost the sides and top of the cake with the fudge frosting forming swirls on the top with a knife. Refrigerate, but bring to room temperature before serving. a f Preheat oven to 350F. Combine flour and margarine in a 9" pie plate, spreading flour mixture evenly over bottom of plate. Bake 15- 20 minutes, until golden. Remove from oven. In a medium bowl, combine 2 Tablespoons of the whipped topping, the cream cheese, and sugar; stir until smooth. Spread on top of the crust. In another medium bowl, whisk together the pudding, milk and 1/2 cup of water until smooth. Spoon on top of the cream cheese mixture. Spread remaining whipped topping on top of pudding mixture. Refrig- erate until ready to serve. VARIATION: Try another flavor of pudding. Per serving: 1 fat, 1/2 bread, 85 optional cal. Per serving: 154 calories Stufffed Pepper Casserole Stuffin' Muffins Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal With a spoon, smear melted chocolate evenly over inside of 12 paper cups. Turn cups upside down on a plate. Refrigerate until set. Gently peel off the paper. Mousse: Slowly melt white chocolate. Remove from heat; quickly beat in egg yolks. Set aside. In a separate bowl, beat egg whites until stiff, but not dry. Divide egg yolk min into three separate bowls and add 1 teaspoon of a different liqueur to each bowl. Add a drop or two of green food coloring to bowl containing creme de menthe - if desired. A drop or two of yellow coloring can be added to Cointreau mixture. Gently fold a third of the egg whites into each of the bowls. Spoon into chocolate shells. Refrigerate 2 hours. These shells should be consumed within 24 hours. The chocolate cases can be made ahead of time and stored in a cool, dry place. Makes 12 candies. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cut together: pecans, flour butter. Mix and press into 9 x 13 pan. Bake at 350 degrees until crust is light brown. Cool. Mix: cream cheese, cool whip, confectioners sugar. : Spread on top of cooled crust. Mix: pudding with milk and pour over #II. Cover cool whip. Note: I have made this and used the lemon pie filling instead of chocolate and it's very delicious. I let the pie fillig cool a bit before spreading it over the part #II mixture. Preheat oven to 375F. In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well. Sift together dry ingredients, and add to chocolate mixture alter- nately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely. ====================================================================== Chocolate Malted Frosting 1/2 c half and half 1/2 c instant malted milk powder 1 stick (4 oz) butter, softened 1/2 c firmly packed unsweetened cocoa 2 1/2 c powdered sugar 1. In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake alnuts Preheat oven to 375F. In a large bowl, combine together butter and sugar until light and fluffy; add malted milk powder and cocoa and beat just until mixed. Add eggs, beating well. Sift together dry ingredients, and add to chocolate mixture alter- nately with half and half. Spread evenly in a well greased 9 x 13 pan, and bake 35-40 minutes or until done. Let cool in pan completely. ====================================================================== Chocolate Malted Frosting 1/2 c half and half 1/2 c instant malted milk powder 1 stick (4 oz) butter, softened 1/2 c firmly packed unsweetened cocoa 2 1/2 c powdered sugar 1. In a medium bowl, combine the half and half and malted milk powder. Stir to combine, and let stand 15 minutes to dissolve the powder. In a medium bowl, beat together the butter and cocoa. Add malted milk mixture and beat well. Add powdered sugar and beat on high. Frost cake 2.00tb Cream the 1/3 cup butter and sugar together, add the well beaten eggs and mix well. Sift flour and baking powder and add alternately with the milk to the first mixture. Put 1/3 of mixture into a bowl and add the 1 Tbsp of butter and chocolate which have been melted together. To the white batter, add the vanilla. Drop white batter, then chocolate, by spoonfuls into a well-greased, deep cake pan and bake at 350 F about 40 minutes. 2.00tb Servings: 6 In double boiler heat marshmallows, chocolate, water and salt. Stir frequently, until smooth. Remove from heat, add vailla. Chill until slightly thick. *Chill evaporated milk until icy cold. Whip evaporated milk until stiff, fold in marshmallow mixture. Pour into 1 quart refrigerator tray, sprinkle crumbs over top. Freeze until firm. Cut into 6 servings. May use 1/3 cup semisweet chocolate pieces for chocolate squares. odles 0.50lb Reserve 1/2 cup of milk, pouring the rest into a large bowl and chilling thoroughly. Combine cocoa and sugar in a medium size heavy saucepan. Gradually stir in reserved milk until blended. Add marshmallows to cocoa mixture. Cook over low heat, stirring constanttly, until marshmallows are melted. Cool to room temperature. Beat chilled milk with an electric mixer until stiff peaks form. Fold in cocoa mixture. Pour into a 9" X 9" square baking dish, cover and freeze for 4 hours or until firm. Combine first three ingredients in saucepan and cook to 234 deg. F or until it forms a soft ball in cold water. Stir often. Remove from heat and fold in remaining ingredients. If desired add chopped nuts. Pour into greased 8 X 13 inch pan. Refrigerate until firm. Cut into squares. 7840 Peanut or corn oil 3.00tb 7840 Finely chopped ginger 2.00ts Combine ingredients for bread pudding. Add 3 tablespoons cocoa. Bake as bread pudding. Cool. Serve with 1 cup stiffly whipped cream which has been combined with 1/2 cup diced marshmallows. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. 7840 Stalk celery, cut into Combine cocoa, sugar, and milk. Boil to soft ball stage (236 F). Add butter, flavoring, and marshmallows. Beat until marshmallows are partially dissolved. Serve hot or cold on ice-cream. If desired, sprinkle with chopped walnuts or pecans. ake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. 7840 Green bell pepper, seeded * Use 2 squares that have been melted and cooled. Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 Tbls of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies tb 7840 (or to taste) * Use 2 squares that have been melted and cooled. ~------------------------------------------------------------------------- Mix the almond paste, chocolate and almonds thoroughly. Knead on a surface sprinkled with 1 to 2 T of powdered sugar until of a uniform color and consistency. Shape into a roll, about 6 inches long; roll in powdered sugar. Wrap in plastic wrap; refrigerate at least 12 hours and then cut the roll into 1/4-inch slices. Makes about 24 candies. Combine dry ingredients in a large mixing bowl, tossing lightly with a spoon to mix. Combine the mayonnaise, coffee, and vanilla in a smaller bowl; add to the dry ingredients, beating with the mixer on medium for three minutes. Generously grease a baking pan, then dust with cocoa. Bake at 350 F. For a layer cake, bake 20 minutes; for a sheet cake, bake 25 minutes; for a bundt cake, bake 45 minutes. If it falls, don't throw it out---it masquerades as wonderful brownies. CHOCOLATE MAYONNASIE CAKE ** Pour into 2 9-inch cake pans. Bake at 325 for 45-50 minutes. Frost or sprinkle with powder sugar. You can also add chopped nuts, rasins and chocolate chip to give it a interesting flavor. |-) From one of the head kooks at Rhinoceros Kitchen Oregano leaves; dried 1.00ts 1036 Dash of pepper 0.00 Beat egg white and vanilla until soft peaks form; gradually add sugar, beating until stiff peaks. Sift cocoa powder over egg white mixture, gently fold in. On cookie sheet covered with brown paper, pipe meringue through pastry bag fitted with large star tip. Bake. peel off paper and cool on wire rack. Melt chips and shortening and dip 1/2 of each cookie. Place on wax paper until firm. Bake 300 degrees; 35-45 minutes zen Crab Meat * 6.00oz Place coffee in a blender or food processor. In a cup, combine extracts. WIth processor running, add exracts. Stop and scrape sides of container with spatula. Process 10 seconds longer. Store in refrigerator. Yield: mix for eight 6-ounce servings 1037 Snipped Fresh Dill ** 1.00tb 1037 Dashes Hot Pepper Sauce 3.00x Melt butter in microwave, stir it, make sure it's not too hot. Stir in egg thoroughly, add to cake mix, stir up into a cookie dough. All dry ingredients should be moistened. At this point you can use it or wrap it airtight and store in fridge up to a couple of weeks. Scoop about a heaping teaspoon full and mould it around a chocolate mint wafer. If you have a gem pan (shallow muffin tin), put them into the depressions. Bake at 350 degrees, check after 9 minutes. ("Cook at moderate heat until done. ") Cool completely in pan, remove with plastic fork. Will make more than 4 dozen. --Jocelyn "Mom" Baden, Costa Mesa CA [I haven't tried this yet myself; when I went down to TJ's they were out of the chocolate mint UFOs, and we don't keep cake mix in the house. Mom vouches for it as a great treat to keep on hand for cooking in the toaster-oven; the gem pan holds 6 cookies and fits neatly on the rack. ] ["Similar chocolate wafers" should be about the same size as a Hersheys Kiss, but flatter. ] 50c 1038 Grated mozzarella cheese 0.50c 1038 Grated parmesan cheese 0.50c 1038 Garlic powder 0.00 1039 Black Mushrooms, dried In microwave-safe bowl, combine all ingredients. Cook at HIGH 1 to 1 1/2 minutes or until mixture is hot. Stir until sauce is smooth. OR, combine ingredients in small saucepan and stir over low heat until smooth. Serve warm as a sauce for ice cream, banana splits and sundaes or on cake slices with fruit. Makes about 2/3 cup. Note: Recipe may be doubled; increase microwave time to 2-1/2 minutes a 18603 Water 2.00 Chocolate Mint Truffle Cake powdered sugar Bourbon Creme Anglaise (recipe follows) Melt chocolate and butter in double boiler over low heat until chocolate melts in small bowl. Whisk together sugar, egg yolks, and mint extract until light lemon color. Add to chocolate mixture. Stir until smooth. Whip egg whites to soft peaks. Gently fold egg whites into chocolate mixture. Pour mixture into buttered 9-in springform pan. Bake at 400 degrees 25 minutes. Cool completely, then remove from pan. Dust with powdered sugar. To serve, place small amount of Bourbon Creme Anglaise on dessert plates. Slice cake in 8 wedges and place each slice on top of sauce. Garnish with mint sprigs if desired. Serves 8. 18603 Flour 1.00c h 18603 Salt 0.50ts i 18603 Baking soda Melt chocolate and milk slowly over low heat. Stir in peppermint. Drop by sm spoonfuls onto waxed paper. Allow to dry and set for several hours or overnight. Store in a covered container, but do not refrigerate. 18604 Mixed fresh fruit 3.00c a 18604 Granulated sugar 3.00tb b 18604 Lemon juic Melt chocolate with the coffee in a bowl over hot water. Soften the gelatin in the cold water, and add to the melted chocolate mixture. Stir this mixture into the egg yolks. In a large mixing bowl, whip the egg whites until stiff, beating in the sugar until the mixture is stiff and meringuelike. Pour the chocolate mixture over the whites, and fold until blended. Cut cake into 1/2 inch cubes, and fold into the mixture. Spoon mixture into a 6-cup mold and chill several hours or overnight. Unmold onto serving platter. WHip cream until stiff, and add the powdered sugar and vanilla. Decorate the mold with the whipped cream squeezed through a pastry bag with a fancy tip. h 18604 -lemon 0.00 i 18604 All purpose flour 2.00c j Servings: 8 DIRECTIONS: For crust: Place broken chocolate pieces, sugar and almonds into bowl of processor or blender. Process for about 20 to 25 seconds until the mixture is like powder. On top of chocolate mixture in food processor, spread flour, butter and salt. Process 15 to 20 pulses or until butter is in very fine pieces. (Or butter may be cut into flour by hand using a pastry cutter, then combined with chocolate. ) Add egg and vanilla. Pulse about 15 times or stir lightly until mixture sticks together when pinched with fingers. On plastic wrap, knead a few times to bring dough together to form a ball; flatten to 8". It is easier to use your fingers to pat the dough into tart pan than to roll dough. Use a 10 1/2" flat tart pan with 1" fluted sides. Bake in center of oven at 350-F for 15 to 18 minutes or until baked shell springs back when touched. (Do not overbake. ) Cool. Remove outside ring of pan. Crust may be prepared a day in advance, if desired. (MY NOTES: this crust seemed too wet before baking, but turned out fine after about 16 or 17 minutes baking time. It was like a brownie crust. ) Chocolate tart filling: In small mixer bowl, beat butter with sugar and egg; beat until fluffy. Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for 2 1/2 to 3 minutes. Add warm chocolate to creamed mixture and beat well. Mix in cream and vanilla, beating until thick and creamy. Spread filling over baked Chocolate Tart Crust. While filling is still soft, artistically arrange fruit on top. For fruit glaze, strain apricot jam. With pastry brush, use glaze to cover pieces of fruit and top edge of crust. Chill about 2 hours. Decorate with chocolate curls, if desired. Let stand 30 minutes at room temperature before serving. kes 8 servings. Nutritional information per serving: calories - 107, protein - 10 gm. , fat - 1 gm. , carbohydrates - 15 gm. , cholesterol - 1 mg. , sodium - 187 mg. Diabetic Exchanges: Skim Milk - 1, Starch -1/4 FROM: Tast Makes one deep 8 1/2-inch tart Melt the chocolate with the water in the top of a double boiler, or in a low (200 F) oven. When melted, remove from heat, add the egg yolks, and stir until smooth. Let the mixture cool almost completely. Beat the egg whites with the salt until stiff, and quickly but gently fold them into the chocolate mixture. Spoon the mousse into the baked tart shell and refrigerate for at least 3 hours. Garnish as desired with chocolate curls. Keep chilled until ready to serve. using the brown sugar substitute with this would make a nice side dish for the "sweet ones" In a skillet over medium-high, heat butter and brown sugar is dissolved. Add asparagus; saute for 2 minutes. Stir in chicken broth; bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender. Remove asparagus to a serving dish and keep warm. Cook sauce, uncovered, until reduced by half. Pour over asparagus and serve immediately. Food Exchange per serving: 1 VEGETAB From Marian Burros column, July 18, 1990, Cleveland Plain Dealer Chocolate Mousse Note: If desired, substitute for the orange juice and liqueur 2 teaspoons vanilla or 2 to 3 tablespoons rum or coffee liqueur Melt chocolate with liqueur and orange juice over very low heat and whisk until smooth. Then whisk into meringue. Whip cream until stiff and fold into chocolate mixture. Spoon into individual ramekins or stemmed glasses and chill about 1 hour. Makes 5 cups. g chocolate, ea Chocolate Genoise 4 ea Eggs ea Pinch Salt 2/3 c Sugar ea Moistening Syrup 1/2 c water ea Chocolate Mousse 12 oz semisweet chocolate fin Unlike other one-and two-layer molded cakes, this cake needs to be finished after unmolding. Use this as a base recipe with any of the cake layer and mousse recipes. Preparing the Chocolate Genoise. Combine and warm the eggs, salt and the sugar and whip on high speed until cool and increased in volume. Sift the remaining Genoise ingredients and fold into the egg foam in three or four additions. Pour the batter onto a buttered and paper-lined 9-inch springform pan and tilt the pan so that the batter reaches to the top all around. Bake at 350 degrees F about 30 minutes. Unmold and cool on paper on a rack. Preparing the Syrup. Bring the water and sugar to a boil. Cool and stir in the liqueur or coffee. Preparing the Chocolate Mousse. Combine the chocolate with the water or coffee over hot water and stir occasionally to melt the chocolate. Remove from the water and cool. Combine and warm the yolks, sugar and liqueur or coffee. Whisk constantly until the mixture thickens. Beat on medium speed about 5 minutes, until cooled and thick. Sprinkle the gelatin on the water in a small bowl and allow to stand 2 minutes to soften. Place in a pan of gently simmering water to melt. Remove the yolk mixture from the mixer and whisk in the dissolved gelatin. Whisk in the cooled chocolate mixture. Whip the cream until it holds a soft peak and fold into the chocolate mixture. Assembling. Cut the Genoise layer horizontally into three thin layers. Place one layer in the bottom of a 9-inch springform pan and moisten it with a third of the syrup. Pour half the mousse on the layer. Repeat with the second layer, syrup and remaining mousse. End with the top layer and moisten with the remaining syrup. Wrap the pan in plastic and refrigerate the dessert at least 6 hours to set the mousse. May be prepared up to 3 days in advance up to this point. Finishing. Whip the cream until it holds a firm peak. Using a cookie cutter or a melon ball scoop, make the chocolate shavings by dragging the tool across the surface of the chocolate. Run a small, sharp knife around the inside of the pan. Remove the side of the pan and lift it off. Spread the outside of the dessert with the whipped cream, using an offset spatula. Press the chocolate shavings against the side of the dessert, using a clean spatula. Pipe the remaining whipped cream in a series of rosettes, using a pastry bag fitted with a medium size star tube, around the top border of the dessert. Sprinkle some chocolate shavings in the center of the top and a pinch on each rosette. Holding. Keep the finished dessert refrigerated, loosely covered, up to 6 hours before servings. 0000018598 0000018599 0000018599 0000018599 0000018599 0000018599 0000018599 0000018599 0000018599 FOR THE CAKES: Butter two 9" round cake pans and line the bottoms with wax paper, then butter the paper. Dust the pans with flour and knock out the excess. Preheat the oven to 350 degrees. In the top of a double boiler, heat the chocolate over hot water, stirring, until just melted. Remove the pan from the heat and stir in the butter, one tablespoon at a time. Continue to stir the mixture until smooth. In the bowl of the mixer, beat the egg yolks until combined. Add 34 cup of the sugar, a little at a time, and continue to beat the mixture until it falls in a ribbon when the beater is lifted. Beat in the melted chocolate mixture, the liqueur and the orange pinch of salt until frothy. Add the cream of tartar and beat the whites until they hold soft peaks. Add the remaining 1/4 cup sugar, a little at a time, and beat the whites until they are stiff. Sift the flour with the remaining 1/4 teaspoon salt onto a sheet of wax paper. Stir one fourth of the whites into the batter. Fold in the remaining whites and sift and fold the flour mixture in batches into the egg mixture until just combined. Pour the batter into the cake pans, smoothing the tops, and bake the layers in the middle of the oven for 30 to 35 minutes, or until a cake tester inserted into the centers comes out clean. Let the cakes cool in the pans on racks for 5 minutes, invert the cakes onto the racks, and remove the wax paper carefully. Let the cakes cool completely. The cakes form a thin crust that will flake off. SEE PART TWO 0000018606 0000018606 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018607 0000018608 0000018608 0000018608 0000018608 0000018608 0000018608 0000018608 0000018608 0000018609 FOR THE GANACHE: In a small saucepan bring the cream just to a simmer. Remove the pan from the heat, add the chocolate and let the mixture stand, covered, for 5 minutes. Stir in the liqueur and continue to stir the ganache until smooth and tepid. Strain through a fine sieve into a small pitcher or a bowl with a lip. ASSEMBLY: Cut an 8" cardboard round and put one teaspoon of the mousse in the center of it, then set one of the cake layers, bottom side up on the cardboard. Cover the cake with some of the mousse, smoothing it into an even layer, and top it with the remaining layer, bottom side up. Cover the top and the sides of the cake with the remaining mousse, smoothing it with a spatula, and chill the cake until it is cold. Set the cake on a rack over a jelly roll pan and pour the creme ganache over it, smoothing it with a spatula to completely cover the top and sides of the cake. Let the cake stand at room temperature for 10 minutes and scrape any excess chocolate glaze from the jelly roll pan back into the saucepan. Heat the excess ganache, stirring, until smooth, cool it to tepid, and pour it over the cake, smoothing it with a spatula over the top and sides of the cake. Chill the cake until the glaze is set. Transfer the reserved chocolate mixture to a pastry bag. Arrange orange slices, rounded sides up on the top of the cake, so that one end of the slice is toward the center and the other is toward the edge of the cake. Pipe the chocolate mixture along the base on each side of the orange slices. Arrange the remaining cream decoratively around the bottom edge of the cake. Let the cake stand at room temperature for at least 15 minutes before serving. 18605 Peppercorns 1.00tb m 18605 Coriander seeds 2.00ts n 18605 Mustard seeds 0.33c STACY'S CHOCOLATE PUDDING better known as Chocolate Mousse from The Manor Melt chocolate in double boiler over hot water. Mix sugar in sauce pan with most of milk; Place over low flame and bring to boil. Separately, beat egg yolks with balance of milk, gradually adding the cornstarch. Combine this mix with boiling milk. Continue to cook over low flame, stirring constantly until mix reaches custard consistency. Add melted chocolate. Remove from heat and let cool. When mix is throughly cool, fold in whipped cream. Spoon into cups or champagne glasses and chill. Serves 12 Cooked Chicken Strips 4.00oz c 18606 Dry Long Grain Rice 1.00c d 18606 Mushrooms Sliced Thick 1.00c e 18606 Chicken Stock Prepare mix and bake according to directions. Cool 10 minutes. Remove from pan and cool completely. Place on serving platter. Spread cake with the 1/3 cup ice cream topping. Chill till needed. Set aside. For the mousse, in a small saucepan melt semi-sweet chocolate over low heat; remove. Stir in powdered sugar, liqueur, and egg yolks. Cook and stir over medium heat for 2 minutes or until mix- ture coats a metal spoon. Remove from heat; cool completely. Beat the first 1/2 cup whipping cream to soft peaks. Stir half of the chocolate mixture into the whipped cream. For in the remaining chocolate. Cover; chill until mixture mounds. Spread onto cake to within 1 inch of edge. Chill; covered for several hours. To serve, drizzle cake with the 1 Tablespoon topping. Using a pastry bag fitted with the star tip, pipe the 1/2 c whipped cream around cake edge and garnish with raspberries, if desired. Cal: 258 m 18606 White Pep 1) Melt butter in double boiler, stir in combined coffee and hot water, then chocolate & sugar. Stir until smooth. 2) Sifted dry ingredients into 3 lots. 3) Place melted ingredients into electric mixer bowl and gradually beat in dry sifted ingredients individually. 4) Add eggs and vanilla and beat well. 5) Greased and base line a 25 cm cake tin & pour in mixture. 6) Bake in slow oven (150 deg, C) for approx 2,5 hours. 7) Stand for 5 minutes before turning out of tin. Icing: 8) Melt chocolate and butter in double boiler and beat with a wooden spoon until smooth. 9) Pour over cold cake and smooth out. Note Cooking time may vary. Cake is cooked when skewer comes out reasonably clean. 2558 Half-and-half 0.50c 2558 Salt 0.25ts 2558 Pepper Combine sugar, sirup, honey, and water. Stir occasionally. Boil to hard ball stage (265 - 270 F). Add salt to eggs. Beat until stiff. Gradually pour on half of the sirup, beating constantly with the egg beater or a spoon. Boil remaining sirup to hard crack stage (285 - 290 F). Pour gradually onto egg mixture, beating constantly. Place over fire on asbestos mat. Beat until thick. Add flavoring and nuts. Pour into well-buttered, shallow pans. When cool cut in squares. Coat these with melted chocolate. Winifred McGovern, Waterville, MN. 2559 Salt 0.25ts 2559 Allspice 1.00ts 2559 Nutmeg 1.00ts Boil together sugar, corn syrup, cocoa, butter and 1 cup cream. Boil until it threads, then add slowly the other cup cream. Boil to firm ball stage when tested in cold water. Add vanilla and nuts, beat until creamy. From the book "Treasured Mennonite Recipes" by the Mennonite Community Relief Sales Volume 1 AR/93 2559 Egg 1.00 Mix in a heavy 2 quart saucepan, sugar, cocoa, milk and butter. Stir over medium heat until mixture bubbles all over top. Boil and stir 2 minutes more. Remove from heat. Stir in until melted the peanut butter; add the vanilla, uncooked quick rolled oats and nuts. With 2 teaspoons, drop on waxed paper. Let stand until set. Makes 36 chews. 2559 Cloves 1.00ts ** Pecans, walnuts, almonds or hazelnuts. PREHEAT oven to 375F (190C) COMBINE flour, cocoa, baking soda and salt. Mix well. CREAM shortening, sugars, egg, water (or milk) and vanilla in large bowl on medium speed of electric mixer, until light and creamy. Add dry ingredients on low speed, mixing until just blended. Stir in white chocolate chips and nuts of your choice. Drop dough by spoonfuls onto ungreased baking sheet, leaving room between cookies for spreading. BAKE at 375F (190C) for 7-9 minutes. Cookies will still appear soft and moist when baked but will firm up on cooling. Cool slightly, then remove to cooling rack. Preparation time: 15 mins. Baking time: 9 mins. Excellent for freezing. Makes about 3 1/2 dozen cookies. From the CRISCO SHORTENING Holiday Recipes booklet. Typed for your eating pleasure by Bruce Starling. 1.00c 2560 Granulated sugar 3.00tb Melt chocolate over hot water. Sift sugar. Add butter and cream. Beat until smooth. Add chocolate, salt, flavoring, and nuts. 2560 Butter/margarine;melted 2.00tb 2561 Bacon slices 4.00 2561 Onions, small white 12.00x Chocolate Sponge Cake: One 12 oz. (2 cups) Nestle Toll House Semi-sweet Chocolate Morsels--divided Cake: Preheat oven to 375 F. Melt over hot (not boiling) water HALF CUP morsels; stir till smooth. Set aside. Combine flour, baking powder and salt. Beat together egg yolks and vanilla till thick (5 minutes). Gradually add 1/4 cup sugar, beating till sugar dissolves. Gradually add melted morsels, beat well. Beat egg whites till soft peaks form. Gradually add remaining 1/4 cup sugar; beat till stiff peaks form. Fold in chocolate mixture. Sprinkle with flour mixture; fold in. Spread evenly in greased and floured 15 X 10 X 1-inch pan. Bake at 375 degrees for 12 to 15 minutes. Loosen cake; invert onto towel sprinkled with confectioner's sugar. Roll up cake (with towel) starting from the short side. Cool. seam-side down. Unroll; spread evenly with filling. Roll up (without towel). Sprinkle with confectioner's sugar. Top with chocolate leaves. Chocolate Nutmeg Filling: In blender container combine 3 tblspns cold water and the gelatin; let stand for 2 minutes. Add ONE THIRD CUP boiling water. Cover; blend on high speed till gelatin dissolves. Add 1 1/4 cups morsels, sugar vanilla and nutmeg. Cover; blend till smooth. With the blender on LOW speed, add the egg yolk with cream. Add HALF CUP ice cubes (about 3); blend till mixture begins to thicken and ice cubes melt. Transfer to bowl; place in ice bath until mixture mounds (about 15 minutes). Chocolate Leaves: Melt over hot (not boiling water), the remaining 1/4 cup morsels. With small spatula, coat underside of a dry mint leaf or silk leaf with chocolate. Wipe off front of leaf. Place on waxed paper lined cookie-sheet; freeze till firm. Peel leaf off chocolate leaf. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. Cool slightly, remove surface fat, then reheat and serve. Makes 24 servings Heat oven to 350 degrees. Butter and flour two 9" round cake pans. dissolve espresso in 1 cup hot water. Cool. Combine flour, 2 cups sugar, the cocoa, soda, baking powder and 3/4 teaspoon salt. Add espresso, 2 eggs, the sour cream, oil, and 1 teaspoon vanilla. Beat on medium speed 2 minutes. Pour into pans. Bake until cake pulls away from sides of pan, 25 to 30 minutes. Cool on racks, about 10 minutes. Remove from pans. Cool completely. Chop 9 ounces semisweet chocolate and the unsweetened chocolate. Melt 12 tablespoons butter over low heat. Off heat, stir in chopped chocolate until smooth. Separate remaining eggs. Gradually beat 3/4 cup sugar into yolks. Slowly beat in 1 teaspoon vanilla and the chocolate mixture. Beat the egg whites with a pinch of salt until they hold soft peaks. Gradually beat in 6 tablespoons of the sugar and continue beating to stiff peaks. Beat 3/4 cup of the cream until almost stiff and fold into the chocolate mixture. Set aside 4 cups of this mousse. Cut the cakes in half horizontally to make 4 thin layers. Put 2 layers on separate plates. Spread each with 2 cups of the reserved mousse. Chill until firm, about 20 minutes or freeze for 10 minutes. Top each with a second cake layer and refrigerate. Beat remaining 3/4 cup cream with 1/4 cup sugar and 1/2 teaspoon vanilla until stiff. Spread the whipped cream over one of the layered cakes. Chill until firm, about 30 minutes. Top with the second layered cake. Chill until firm, at least 20 minutes. Stir the remaining mousse to soften and spread over top and sides of cake. Melt the remaining 3 ounces semisweet chocolate with the remaining 3 tablespoons butter over low heat. Drizzle the melted chocolate over the top and around the edge of the cake. Total work time - 4 hours Per Serving: 487 cal. 46 g car. 5 g pro. 34 g fat 155 mg sod. 130 mg chol. Good luck and good eating! through a vegetable mill. 25ts Beat butter and cream cheese until light. Add sugar and egg and beat until smooth. Add rind, vanilla and stir. Mix in flour, salt and chips. Put in greased 9 x 9-inch pan. Bake in 350 F oven for 30 minutes. Frost with either of the icings below. Icing You will need to referigerate this icing but it is worth the extra trouble. Allow squares to come to room temperature to soften before serving. 4 oz. cream cheese 3 tbsp. orange juice 1 1/2 cups icing sugar Beat cheese with orange juice. Add icing sugar and beat. Add more icing sugar or more orange juice as needed for easy spreading. Spread over bars. Cut into 36 squares. Butter Icing 1 cup icing sugar 2 tbsp. butter or margarine 1/2 tsp. vanilla 1 tbsp. water or milk Beat all together in small bowl adding more water if needed to make a more spreadable mixture. Spread over cooled squares. This makes a minimum amount of frosting. ss cheese 5.00sl k Preheat the oven to 325 degrees. Lightly grease an 8-inch square pan with butter or vegetable oil. Melt the chocolate and butter in the top of a double boiler placed over simmering water. Cool the mixture for 5 minutes. Place the sugar in a medium-size mixing bowl and pour in the chocolate mixture. Using an electric mixer on medium speed, mix until blended, about 25 seconds. Scrape the bowl with a rubber spatula. Add the vanilla. With the mixer on medium-low speed, add the eggs one at a time, blending after each addition until the yolk is broken and dispersed, about 10 seconds. Scrape the bowl after the last egg and blend until velvety, about 15 more seconds. Add the flour on low speed and mix for 20 seconds; finish the mixing by hand, being certain to mix in any flour at the bottom of the bowl. Stir in 1/2 cup of the nuts. Spread the batter evenly in the prepared pan and sprinkle the remaining 2 Tbsp of nuts over the top. Bake the brownies on the center oven rack until a thin crust forms on top and a tester inserted in the center comes out with a moist crumb, about 35 minutes. (The center of the brownies should never quite rise to the height of the edges. ) Remove pan from oven and place on a rack to cool for 1 hour. FROSTING: To prepare the frosting, melt the chocolate in the top of a double boiler placed over simmering water. Pour the evaporated milk into an electric blender and add the sugar and the melted chocolate. Blend the frosting on medium-low speed until it thickens, about 50 seconds (the sound of the machine will change when this process occurs. ) Using a frosting spatula, spread the frosting evenly over the surface of the cooled brownies and allow them to sit for 1 hour before cutting. Makes 36 small brownies. f 18609 Red pepper,hot* 1.00 g 18609 Bay leaf 1.00 Servings: 6 In a small saucepan, smash the raspberries. If they're packed in syrup, include that. If not sweeten to taste, and add a little water to make a syrup. Stir in a the corn starch and cook over low heat until thickened a little. Meanwhile, cook the pasta until al dente'. Drain and place the pasta in large wine glasses. Spoon the warm raspberry sauce over the pasta, and top with whipped cream. This is quite wonderful, and a distinct change of pace! If you like, you can substitute other fresh or frozen berries, or strain out the seeds (an excellent source of fibre, BTW). 1.00c m 18609 Cabbage,chopped 1.00c n 18609 Corn,fresh,cut from cob 1.50c o 18611 Lard Process flour, eggs, chocolate, cocoa and icing sugar until mixture forms a ball. Knead dough on lightly floured surface for 10 minutes. Roll dough until 1 mm thick using pasta machine. Cut into 1 mm strips using pasta machine. Add pasta to large pan of boiling water, boil, uncovered for about 3 min. or until just tender; drain. Rinse pasta under cold water, drain. Serve pasta with raspberry sauce. Raspberry Sauce 3 cups fresh or frozen raspberries 1/3 cup castor sugar 1/3 cup water Combine all ingredients in pan, stir over heat until sugar is dissolved. Cook, uncovered, for about 3 minutes or until berries are soft. Push mixture through sieve to remove seeds; cover, refrigerate until cold. Servings: 4 Whipping Cream, Whipped 1.00c 1145 Chopped Nuts 0.50c 1146 Old Fashioned Oats, Uncook reserved quantity of chocolate sponge mix (batch 3) Drain peaches thoroughly. Grease and base line a deep 8 inch (20 cm) square tin and spoon the syrup over the base. Place a cherry in the cavity of each peach half and arrage cut side down in the tin. Carefully spread the sponge mixture over and smooth the top. Bake at 375 F (190 C) for 35-40 minutes, till springy. Cool. To freeze, cover tin with foil, over wrap. Seal, label, and freeze. Freezer life 3 months. To use, remove wrappings, cover tin lightly with foil. Reheat from frozen at 375 F (190 C) for about 45 minutes. Turn out so peaches are on top and serve immediately with ice cream. Serves 6-8 1146 Unbleached All-purpose Flour 0.25c 1146 Large Eggs 2.00ea 1146 So Combine all ingredients in mixing bowl, beat for 2 minutes Pour batter into greased and floured 2-pound coffee can Place can in CROCK-POT. Cover top of can with 8 paper towels. Cover and bake on High 2 to 3 hours. 1146 Margarine 2.00T 1146 Brown Sugar, Packed 0.33c Combine over hot, not boiling, water, the milk chocolate chips and vegetable shortening. Stir until the chips are melted and the mixture is smooth. Remove from the heat but keep over the hot water. Coat the inside of the candy cups by using 1 t. of the chocolate mixture for each cup. Place the candy cups in the palm of your hand and rotate gently, using a narrow rubber spatula to push the chocolate up the sides of the cup. Chill. PEANUT BUTTER FILLING: In a small bowl, combine the peanut butter, confectioners' sugar and butter, mixing until well blended. Using slightly rounded teaspoonfulls, shape the peanut butter filling into balls. Place 1 ball in each chilled cup and press lightly with your fingers to flatten. Spoon 1 level t. of the reserved chocolate mixture on top and smooth over to seal. Chill until form, about 45 minutes. Store in airtight container in the refrigerator. 1147 Sugar 1.00c In a small heatproof bowl, combine peanut butter and chocolate; place bowl in medium heatproof bowl and fill the medium bowl with boiling water. Let stand, stirring frequently until chocolate is melted and well-combined. Set 8 fluted paper candy liners on a serving platter; using a teaspoon, spoon 1/8 of the chocolate mixture into each liner. Cover platter with plastic wrap and refrigerate until candies are firm. Each serving provides: 1/2 protein, 60 optional calories Per serving: 84 calories 2.00T a 18611 Onion 1.00 b 18611 Celery stalk 0.50 c 18611 Bell pepper(s) 1.00 d 18611 Mushrooms In a small bowl, combine all ingredients and mix well. Place mixture on wax paper and shape into a log. Roll up wax paper and chill in the refrigerator at least 30 minutes. f 18611 Red chile,hot,ground 2.00T g 18611 Red chile,mild,ground 1.00T h 18611 Oregano, ~----------------------PEANUT BUTTER COOKIE CRUST------------------------- Prepare the Peanut Butter Cookie Crust and set aside. Combine the chocolate chips, 1 tb of light corn syrup and 1 tb of water in the top of a double boiler. Cook over simmering water until the chocolate melts and the mixture is smooth. Remove from the heat and cool well. Meanwhile combine the peanut butter, 1/3 cup of sugar, 3 tb of corn syrup, and 3 tb of water in a 2-qt saucepan. Cook over medium heat, stirring constantly until the sugar is dissolved and the mixture is well blended. Pour into a bowl and stir in the peanuts; cool. Beat the egg whites until foamy, using an electric mixer at high speed. Gradually add 2 tb of sugar, 1 tb at a time, beating well after each addition. Beat in the vanilla and continue beating until stiff, glossy peaks form when the beaters are slowly lifted. Fold the egg white mixture into the whipped cream. Then fold in the peanut butter mixture. Pour half of the peanut butter mixture into the peanut butter cookie crust. Drizzle half of the chocolate mixture over the filling. Top with the remaining filling. Drizzle the remaining chocolate in parallel lines over the filling. Pull a knife across the lines at 1 inch intervals. Freeze until firm. Wrap securely in aluminum foil. Return to the freezer and continue freezing 8 hours or overnight. Remove from the freezer 10 minutes before serving. PEANUT BUTTER COOKIE CRUST: Crush the cookies and melt the butter or margarine. Combine them and mix well. Press the crumb mixture into the bottom and up the sides of a 9-inch pie plate. Chill in the refrigerator until set. 18613 Olive oil 6.00tb e 18613 Balsamic vinegar, OR 0.25c f 18613 Red wine vinegar 0.00 Preheat oven to 375 degrees. In large bowl, combine sugar, peanut butter, brown sugar, butter, vanilla and egg. Blend well. Lightly spoon flour into measuring cup; level off with spatula. Stir flour into sugar mixture. Press dough evenly on bottom of a greased 12 to 14 inch pizza pan, forming a rim along the edge. Bake 10 minutes. Sprinkle with marshmallows and chocolate chips. Continue baking 5 to 8 minutes, or until marshmallows are lightly browned. Let cool. Cut into wedges ( it is suggested that you use kitchen scissors sprayed with non stick vegetable spray). Store in tightly covered container. b 18614 Salt 0.50ts c 18614 Ground Nutmeg 0.12ts d 18614 Vegetable Shortening 1.00c *Can use semisweet chocolate, chopped ~------------------------------------------------------------------------- PEANUT BUTTER MOUSSE - Line 6-cup loaf pan with foil. Mix together 1 1/2 cups sugar, peanut butter and cream cheese in large bowl until smooth. Mix in cream. Beat egg whites in medium bowl until soft peaks form. Gradually add remaining 2/3 c. sugar and beat until stiff and shiny. Fold whites into peanut butter mixture in 2 additions. Tilt prepared pan lengthwise at 45 degree angle. Spoon in peanut butter mousse and smooth top. (Mousse will form triangle down length of pan. ) Set pan in freezer, propping to hold angle. Freeze until mousse is firm, about 1 hour. CHOCOLATE MOUSSE - Heat cream and sugar in heavy small pan over very low heat, stirring just until sugar dissolves. Transfer to med. bowl and refrigerate until well chilled. Meanwhile, melt chocolate in top of double boiler over simmer water, stirring until smooth - cool 5 min. Dissolve expresso powder in hot water in small bowl. Whisk in yolks. Add mixture to warm chocolate and stir until mixture is smooth and slightly thickened. Let stand until batter is cooled to room tem, but not set. Beat chilled cream to soft peaks. Fold cream into chocolate mixture in 2 additions. Set pan with frozen peanut butter mousse flat onto work surface. spoon chocolate mousse over frozen peanut butter mousse. Smooth top. cover pan. Freeze until chocolate is firm, 6 hours or overnight. GLAZE - Heat cream and butter in med. saucepan over low heat until cream simmers and butter is melted. Turn off heat. Add chocolate and whisk until mixture is smooth. Let cool until thickened, but still of pouring consistency, about 1 1/2 hours. Invert loaf onto cake rack. Remove pan; remove foil. Pour glaze over mousse and smooth all surfaces. Transfer mousse to serving platter. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Wait until you taste this--it's fabulous, easy, and makes a wonderful gift. In a small glass bowl, combine peanut butter and 2 tablespoons butter. Heat in a microwave oven on High 30 to 60 seconds, stirring once, until butter is melted and peanut butter is soft. Stir in powdered sugar until well blended; set aside. In a large bowl, combine chocolate chips, remaining 1 stick butter, marshmallow creme, and vanilla; set aside. In a large saucepan, combine granulated sugar and evaporated milk. Heat over low heat, stirring constantly, until mixture comes to a boil. Boil 6 minutes, stirring constantly. Pour over chocolate mixture in bowl and stir briskly until chocolate and butter melt and mixture is well blended. Turn half of chocolate mixture into a well-buttered 8-inch square pan. Carefully spoon reserved peanut butter mixture over chocolate layer, spreading evenly. Carefully place remaining chocolate mixture over peanut butter mixture and spread evenly. Refrigerate until set. Cut into 25 squares. Sunflower Chicken Stir Fry Sunflower Eggs Sunflower Meal Bread With Sunflower Seeds And Raisins Sunflower Seed Cookies Sunken Kisses Sunny Cocoa Drop Cookies Sunny Garlic Chutney Put syrup and peanut butter into a shaker. Fill with cold milk; shake vigorously. Top with scoop of ice cream. Or, blend all in a belnder. Sunrise Popovers Sunset Chicken Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine sugar, cornstarch, cloves, cinnamon, cocoa and 1 cup water in saucepan. Simmer until syrupy. Add butter and pear halves. Simmer until pear halves are soft. Serve with whipped cream if desired. 0.00 5618 Instant tapioca 3.00tb 5618 Pineapple juice 1.0 NOTE: Chocolate chips should be chilled. Assemble all the ingredients and utensils before starting to cook. (Measure out the chocolate chips and keep them refregerated until just before needed. ) You will need a large, heavy-bottomed aluminum pot or skillet with deep sides, a long-handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a very lightly greased cookie sheet. Melt the butter in the pot over high heat; add the sugars, milk, cream and chopped pecans. cook 5 minutes, whisking constantly. reduce heat to medium, and continue cooking and whisking 10 minutes. Add the pecan halves and continue whisking and cooking until done, about 8 to 10 minutes. (If the mixture smokes excessively toward end of cooking time, lower thge heat. ) Stir in vanilla. then immediately drop about 1/4 cup of chocolate chips into about one-sixth of the batter. Stir quickly and just enough to cover some of the chips with batter but not nenough to allow the chips to melt. Quickly drop the chocolate mixture onto the cookie sheet by heaping spoonfuls, using the second spoon to push the batter off the first (or use ice cream scoop); each praline should be about 2 inches in diameter and 1/2 inch thick. repeat with remaining mixture, stirring briefly before adding more chocolate chips. The cooled pralines should be light brown, opaque, somewhat chunky and crumbly. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. 2.00dr 5619 Lemon; sliced thin 0.50 5619 Orange; sliced thin 0.50 5619 Chocolate Liqueur Sauce 0.00 5619 This striking and unusual dessert utilizes three flavors which harmonize beautifully in taste and appearance. PREPARING THE SPONGE: Butter a 9-inch diameter x 2 1/2 - to - inch deep springform pan and line the bottom with a piece of parchment paper, cut to fit. Process the nuts in a food processor until very fine. Sift the cake flour over the nuts and combine. Whip the yolks, then whip in half the sugar until light in color and aerated. Whip the egg whites and salt on medium speed until white and opqaque. Increase the speed and whip in the remaining sugar. Continue whipping the whites until the whites hold a firm peak. Fold the yolks into the whites, then fold in the pistachio mixture in two or three additions. Pour the batter into the prepared pan. Bake at 350 F about 30 minutes. Remove from the pan and cool on a rack, on the paper. PREPARING THE GANACHE: Place the chocolate in a bowl. Bring the cream to a boil and pour over the chocolate. Let stand 2 minutes, then whisk smooth and strain into another bowl. Refrigerate, whisking until cool, but not set. PREPARING THE SYRUP: Combine the water and sugar in a small pan and bring to a boil. Cool and stir in the orange liqueur. PREPARING THE FILLING: Finely chop the peel and combine with the liqueur. PREPARING THE WHIPPED CREAM: Combine the cream, sugar and liqueur and whip on medium speed until firm. ASSEMBLING: Using a sharp serrated knife, divide the Pistachio Sponge into two layers and place one on a cardboard. Moisten with half the syrup and spread with most of the Ganache, reserving some for a decoration. Drain the candied peel and distribute evenly on the Ganache. Cover with a layer of whipped cream. Place the second layer on the cream and moisten with the remaining syrup. Cover the outside of the cake with the shipped cream and press the shavings against the side of the cake. Make a border of rosettes around the edge of the cake with the remaining Ganache and decorate the rosettes with cutouts of candied peel and some pistachios. Place some chipped pistachios in the center and dust them lightly with confectioners' sugar. HOLDING: Refrigerate the cake for up to 6 hours before serving. 6.00T e 11373 -flake oatmeal) 0.00 f 11374 Butter 2.00T a In a large saucepan over low heat, melt margarine and chocolate, stirring until smooth. Remove from heat; cool slightly. Lightly spoon flour into a measuring cup; level off. Stir in flour, sugar, walnuts, baking powder, salt, and eggs; blend in well. Cover; refrigerate at least 1 hour for easier handling. Heat oven to 300 Shape mixture into 1 inch balls; roll in powdered sugar (coat heavily). Place 2 inches apart on ungreased cookie sheets. Bake at 300 for 15 - 18 minutes or until edges are set. Remove from the cookie sheets immediately. 4 dozen cookies. OINK ! f 11374 Chicken broth, rich 0.25C g 11374 -(optional) 0.00 h 11374 Egg yolks 2.00 Melt chocolate chips with 14 oz. almond bark over low heat, stirring until smooth, remove from heat. Stir in marshmallows, cereal and peanuts. Pour onto greased 12 inch pizza pan. Top with cherries; sprinkle with coconut. Melt remaining 2 oz. almond bark with oil over low heat, stirring until smooth; drizzle over coconut. Chill until firm; store at room temp. For smaller pizzas, shape mixture into four 6 inch rounds or twelve 4 inch rounds on waxed paper or cookine sheet. (But its more impressive on the pizza pan. ) 11375 -drained 0.00 d 11375 Garbanzo beans 2.00C e 11375 -(canned), drained 0.00 f 11375 Beef, ground 1.00lb Melt chocolate in saucepan. Add sugar, milk, water, butter, and salt. Boil to soft ball stage (234 - 238 F). Remove from fire. Add flavoring and popped corn. Cool to room temperature. Stir until creamy. Pour into well-buttered, shallow pan. Cut in squares. Grace Viall Gray, Glen Ellyn, IL. 11375 Brown sugar 0.25C j 11375 Mustard, prepared 2.00T Servings: 2 * German cooking chocolate should be coarsely chopped. In a small nonmetal bowl stir together light cream, chopped chocolate, sugar and salt. Micro-cook, uncovered, on 100% power about 1 1/2 minutes or till chocolate is melted, stirring every 30 seconds. Stir about HALF of the hot mixture into the beaten egg yolks. Return all to the bowl, mixing well. Micro-cook, uncovered, on 50% power for 2 to 3 minutes or till thickened, stirring every 30 seconds. Stir in vanilla. Pour into 2 pot de creme cups or 6-ounce custard cups. Cover and chill for several hours or till firm. Garnish with whipped cream, if desired. NOTE: SELECTING THE RIGHT CHOCOLATE: You'll find three basic types of chocolate in the baking supplies department of most supermarkets--semisweet chocolate, unsweetened chocolate, and sweet chocolate. The semisweet chocolate is made from chocolate that is just slightly sweetened with sugar. Unsweetened chocolate is the original baking or cooking chocolate and has no added flavorings or sugar. And sweet chocolate, such as the German cooking chocolate used in the Chocolate Pots de Creme recipe, is chocolate mixed with sugar and sometimes additional cocoa butter or flavorings. 0000007242 0000007243 0000007243 0000007243 0000007243 0000007243 0000007243 0000007243 0000007243 0000007243 0000007244 0000007244 0000007244 Heat oven to 325 degrees. In small heavy saucepan, combine butter, 1/4 cup whipping cream and brown sugar. Cook over low heat, just until butter is melted, stirring occasionally. Pour into 2 - 8 or 9" round cake pans; sprinkle evenly with chopped pecans. In large bowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at highest speed. Carefully, spoon batter over pecan mixture. Bake @ 325 degrees 35 to 45 minutes or until cake springs back when touched lightly in center. Cool 5 minutes. Remove from pans. Cool completely. In small bowl, beat 1 3/4 cups whipping cream until soft peaks form. Blend in powdered sugar and vanilla; beat until stiff peaks form. To assemble cake, place 1 layer on serving plate, praline side up. Spread with 1/2 of whipped cream. Top with second layer, praline side up; spread top with remaining whipping cream. Garnish with whole pecans and chocolate curls, if desired. Store in refrigerator. 0000007250 In a large bowl, combine all the dry ingredients including the sugar and nuts. In a medium bowl blend oil, / cup warm water gradually and the vanilla. Blend well and stir into the flour mixture, mixing well. This will form a rather thick batter. Add remaining warm water and blend until smooth and very thin. Pour in an ungreased 9" square pan and bake 25-30 minutes in a preheated 325oF oven until the center tests done. Remove, cool and cut in squares. Serve with whipped cream. Mix all the ingredients until they are well blended. Store mix in an airtight cannister or a tightly covered jar. TO USE: Stir the mix in the cannister befor measuring ou 2/3 cuof the mix into a saucepan. Add 2 cups milk and cook over low heat, stirring, until mixture thickens and comes to a boil. Continue stirring for 1 minute, remove form heat and pour into individural serving dishces. Pudding will thicken further as it cools. VARIATIONS: Cook as directed, but add one teaspoon Vanilla bean extract and 1 tablespoon sweet butter to the pudding as it cooks. For a chocolat-mocha flaver, add 1 tablespoon instant coffe to the pudding mix before cooking. 0000007255 0000007255 0000007255 0000007255 0000007256 0000007256 0000007256 0000007256 0000007256 0000007256 0000007257 0000007257 0000007257 0000007257 0000007257 0000007257 0000007257 0000007257 0000007257 PREHEAT OVEN TO 350F. Combine cream and milk in a pot, place over medium heat and bring to a boil. Remove from the heat and whisk in the chocolates until dissolved. Add the currants. Set aside. Whisk together sugar, egg yolks, vanilla and salt in a mixing bowl. Pour the cream mixture over, stirring. Pour the mixture into a baking dish. Cover baking dish with foil, place in a water bath and place in oven for 45 minutes. Remove from oven and remove the pudding from the water bath. Let cool, then refrigerate until well chilled. When ready to serve, transfer to pre-baked pie shell. 2.00tb 1041 chopped 0.00 1041 Puritan oil 0.25c 1041 Red-wine vinegar 2.00tb Mix granulated sugar, cocoa, cornstarch and salt in 2-quart saucepan. Stir in nilk gradually. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. Mix egg yolks and 1/4 cup wine. Stir at least half of the hot mixture gradually into egg yolk mixture; stir back into hot mixture in pan. Boil and stir 1 minute. Remove from heat. Stir in 2 tablespoons vanilla. Pour pudding into 4 dessert dishes. Cool slightly; refrigerate until chilled. Mix cream, 1 tablespoon wine and the cinnamon in small mixer bowl. Refrigerate 30 minutes. Stir in powdered sugar and 1/4 teaspoon vanilla. Beat until soft mounds form; spoon onto pudding. 1042 room temperature 0.00 1042 Cream cheese 9.00oz 1042 room temperature Mix flour & cocoa together. Cut in shortening & mix with sugar. Stir in water or milk until you have a moist cake. Place in a greased ovenproof dish. Put all remaining ingredients into a pot & stir until the cocoa & sugar is dissolved. Bring to a boil. Pour boiling sauce over the cake put straight into a 355F oven for 35 minutes. Remove from oven, sprinkle with white sugar & serve immediately. 1042 (oil-packed, drai Preheat oven to 350 degrees. In a large bowl, mix all ingredients at low until dry ingredients are moistened and then at medium until smooth. Pour batter into 2 well-greased, 8-inch round layer cake pans or one 9- x 13-inch pan. Bake for 25 minutes for layers or 30 minutes for large cake or until toothpick inserted near center comes out clean. When cool, frost with desired frosting. hawed 12.00 1042 Olive Preheat the oven to 350 degrees F. Grease and flour a 13 X 9 X 2-inch baking pan. In a medium saucepan, bring the raisins and water to a boil and simmer for 1 minute. Remove from the heat and cool slightly. Stir in the granulated sugar and oil. Add the egg. Combine the flour, cocoa, baking soda, salt and cinnamon, then stir the mixture into the raisin mixture, blending well. Stir in the nuts. Pour the batter into the prepared pan and bake for 25 to 30 minutes or until a wooden pick inserted in the center comes out clean. Place on a wire rack to cool in the pan. When cool, sprinkle with the confectioners' sugar. If you like a design, use a paper table doily as a stencil when sprinkling the sugar over the cake. 1043 19 oz chick peas, pureed 1.00cn 1043 Cucumber, peeled and diced 1.00md Gently toss raspberries with cornstarch and place in 8-inch baking dish. In a bowl, combine flour and brown sugar, cut in butter until mixture resembles coarse meal. Mix in chocolate. Cover raspberries with chocolate-crumb mixture. Bake in preheated 450 deg F oven for 20 minutes, until top is browned and berries are bubbling. 1043 Vinegar 1.00tb This recipe makes double the amout of cake needed, so you'll be able to freeze the extra cake to have on hand when you want to make an encore of these fabulous flavors. CHOCOLATE CAKE: In large bowl, beat egg yolks with 1/4 cup of the sugar until very pale. In separate bowl, beat egg whites until soft peaks form; gradually beat in remaining sugar until stiff peaks form. Fold egg white mixture into egg yolk mixture. Sift flour and cocoa over egg mixture; gently fold in. Pour into buttered 8 inch springform pan;bake in 350F oven for 30-35 minutes or until top springs back when lightly touched. Run knife around edge of cake to loosen. Let cool on wire rack. RASPBERRY SYRUP: In small saucepan, combine sugar and water; cook over medium heat until sugar has dissolved, about 1 minutes. Stir in liqueur. Let cool. RASPBERRY MOUSSE: In small saucepan, sprinkle gelatin over water; let stand for 5 minutes to soften. Pass berries through food mill to puree and remove seeds to make aobut 2 cups. Transfer puree to separate saucepan. Add sugar and lemon juice; cook over medium heat, stirring occasionally, until sugar hs dissolved, about 5 minutes. Stir in liqueur; transfer to large bowl. Over low heat, heat gelatin until dissolved; stir into raspberry mixture. Chill, stirring occasionally,over larger bowl of ice and water for about 20 minutes or until consistency of raw egg whites. Whip cream; fold into cooled raspberry mixture. Reserve 1/2 cup for garnish. TO ASSEMBLE: Cut cake into 3 or 4 thin layers; reserve 2 layers and freeze remaining layers for another use. Sprinkle 1 cut side of each of the 2 layers with raspberry syrup. Place 1 layer, syrup side up, in 9 inch springorm pan; pour in half of the raspberry mousse. Top with second cake layer;pour in enough of the remaining mousse to come almost to top of pan. Smooth surface. Refrigerate until firm, 1-2 hours. CHOCOLATE GLAZE: In top of double boiler over hot, not boiling, water, melt chocolate with crea, stirring until smooth. Let cool to room temperature yet still spreadable; pour over mousse and spread evenly. Spoon remaining mouse into pastry bag fitted with small plain tip; pipe three concentric circles over top of cake. Pull toothpick through circles to form spiderweb design. Refrigerate until chilled. n simmer the chili with the spices. This will lose Zip when it is reheated, so either make it for a big party, or add some more hot stuff when you reheat. It freezes well, but there won't be many left-overs. Make the shortcakes: In a bowl sift together the cocoa powder, the flour, the sugar, the baking powder, baking soda, and salt, add butter, and blend the mixture until it resembles coarse meal. Add the cream and stir the mixture with a fork until it forms a dough. Divide the dough in half, arrange each half in a mound on a lightly greased baking sheet, and bake the shortcakes in the middle of a 425 oven for 12 min. , or until a tester inserted in the centers come out with crumbs clinging to it. Transfer to a rack to cool. In a bowl mash 3/4 cup of the raspberries with a fork, stir in 1 tbsp. of the granulated sugar and the framboise, stirring until the sugar is dissolved, and stir in the remaining 3/4 cup raspberries. In a small bowl with an electric mixer beat the cream until it holds soft peaks, add the remaining 1 tbsp. granulated sugar, and beat the cream until it holds stiff peaks. Cut the shortcakes in half. (The shortcakes are delicate and crumble easily. ) Top each bottom half with half the raspberry mixture, divide the whipped cream between the 2 shortcakes. With a spatula carefully top each serving with the top half of a shortcake. Sprinkle with confectioners sugar and garnish with mint. Serves: 2 ices of jalapeno peppers. That's it! florets, cut 3.00c 7858 In 1" pieces 0.00 7858 Makes about 4 dozen. Truffles: cocoa confectioner's sugar In heavy-gauge saucepan, combine morsels, heavy cream and butter. Cook over low heat, stirring constantly, until smooth. Stir in raspberry jam. Cover with plastic wrap; freeze 20 minutes. Drop mixture by teaspoonfuls onto foil-lined cookie sheet. Freeze 15 minutes. Roll into balls; freeze until firm. Coatings: Over hot (not boiling) water, melt baking bars or milk chocolate morsels and shortening, stirring until smooth. Drop frozen truffles one at a time, into melted coating; stir quickly to coat, then remove with fork, shaking off excess. Drizzle melted coating of the opposite color over truffles (i. if you have coated the truffles with the milk chocolate, drizzle melted white chocolate over them and vice versa). OR Coat frozen truffles with cocoa or confectioner's sugar. Vinegar 0.25c c 18626 Water Mix beets and eggs. In separate bowl. combine cocoa, vanilla and oil. Mix well. Add the sifted flour, sugar, salt and baking soda. Add to beet mixture. Mix well in larger bowl. Divide batter between two 9x13 pans, greased and floured. Bake at 350 for 35 to 40 minutes. Cool, frost in pans or cool 10 minutes after removal from pans. FROSTING: Combine all ingredients, except milk, in a large bowl. Beat until spreadable. Add milk, a little at a time, to give spreading consistency. Powde In bowl, beat together butter and sugar until fluffy; beat in orange juice concentrate. Dissolve coffee granules in 1 tbsp (15 mL) water; beat into butter mixture along with vanilla. Beat at medium speed for 3 minutes or until smooth. With wooden spoon, stir in cocoa. Gradually stir in flour. Divide dough in half; roll each half into 9-inch (23 cm ) long log. Wrap and freeze for 45 minutes or chill in refrigerator overnight. (Dough can be refrigerated for up to 2 weeks. ) Cut 1/4-inch (5 mm) slices for log; bake on ungreased baking sheet in 350 degree F (180 degree C) oven for 12 to 15 minutes or until just firm to the touch. Let cool on rack. Makes about 50. Per cookie: about 40 calories, 1 g protein, 1 g fat, 6 g carbohydrate. 18628 Grated Parmesan Cheese 2.00c a 18628 Sesame Seed 0.50c b Preheat the oven to 325 degrees. Butter a shallow souffle dish. Combine the condensed milk with the chocolate in a mdm-sized saucepan over low heat. Cook, stirring constantly, until the chocolate has melted, 5 minutes. Gradually add the butter, and stir until melted. Remove the pan from the heat. Whisk the milk into the chocolate mixture. Beat in the egg yolks and 2 tsp of the vanilla. Then stir in the rice. Pour the mixture into the prepared souffle dish, and bake 30 minutes. The middle will be slightly loose. Cool on a wire rack. Refrigerate, covered, until well chilled. Before serving, beat the cream in a lg bowl until slightly thickened. Add the remaining 1 tsp vanilla and the powdered sugar, and beat until stiff. Pile the whipped cream on top of the pudding. Using a vegetable peeler, scrape the piece of semi-sweet chocolate over the top to make chocolate curls. Refrigerate until ready to serve. py Seeds 2.00tb Yield: 16 Servings NOTE: This very densed chocolate cake is named after the famous California fault becaus it forms big cracks as it bakes and cools. Adjust the oven rack to the lower third of the oven. Prehat the oven to 350 degrees F. Butter and flour a 10-inch springform pan. Heat the chocolates and butter in a double boiler over simmering water, stirring frequently, until melted. Remove from the heat and cool to room temperature, stirring occasionally. about 25 minutes. Beat the eggs in a large mixer bowl until frothy. Gradually add the sugar and beat until mixture becomes thick and lemon-colored and ribbon forms when the beaters are lifted, about 10 minutes. Add the vanilla. Gradually add the chocolate mixture and beat well. Fold in the flour and pour the batter into the prepared pan. Bake 45 to 50 minutes, until the top of the cake begins to crack. Cool completely in the pan on a wire rack, then wrap and refrigerate overnight. Let stand at room temperature for 1 hour before serving. Remove the sides of the pan and place on a serving plate. Sprinkle the top with confectioners' sugar. For best results, cut the cake with a knife dipped in warm water, wiping off the knife between cuts. Each Serving Contains: CAL PRO FAT CARB SODIUM CHOL ** 320 5 G 22 G 31 G 37 Mg 143 Mg From The Ladies Home Journal April 1991 Tomato sauce 0.50lb e 11376 Water (or beer) Add above to chocolate/butter mixture. Add a good handful of miniature marshmallows. Cook on low and watch marshmallows melt. Remove and cool slightly. Very rich but can't claim low-cal status. 11376 -(*see note below) 0.00 h 11376 Red onion, 1.00lg i 11376 -chopped coa Cream butter and sugar; add eggs one at a time, beating after each addition. Add vanilla. Sift dry ingredients together; add alternately with water to creamed mixture. Rinse drained saurkraut well in cold water, drain again. Chop or snip into very small pieces. Add to batter. Divide batter between 2 greased and floured 8-inch pans. Bake in preheated (350 F. ) oven for about 30 minutes. 0.00 m 11376 Sift sugar and plain flour together in a large bowl. Mix together margarine, cocoa, and water in boiler and bring to boil. Pour this mixture over the flour and stir well. Add eggs, and soda dissolved in buttermilk. Mix well. Add cinnamon and vanilla. Mix well by hand and pour into a greased 9x13" pan. (Glass pan is best. ) Bake at 400'F. for 20-25 minutes. Chocolate Fudge Icing: Melt together and boil cocoa, margarine milk. Add powdered sugar, vanilla, and pecans. Spread icing over cake in pan. Cut into squares. 0.00 r 11376 Anaheim or California 3.00 s 11376 -(large) chilis, 0.00 t 11376 -chopped coarse 0.00 u Heat oven to 375 degrees. Grease 2 cookie sheets. In a large bowl mix flour, granulated sugar, cocoa powder, baking powder and baking soda. Cut butter in pieces. With pastry blender or 2 knives cut butter into flour mixture until coarse crumbs form. with a fork stir in buttermilk or yogurt until mixture clumps together. Divide in half. Put each on a cookie sheet in a 6-inch round. Sprinkle each with sugar. Bake one at a time 20 minutes until pick inserted in center comes out clean. cool on sheet on rack 5 minutes before removing to rack to cool completely. To Make Strawberry Shortcake: Not more than 2 hours before serving. Layer with cream and berries. Top with cream. Garnish with a whole berry. Just before serving pour on chocolate topping. 11376 Pinto beans, cooked 2.00C | 11377 Whipping cream 0.50C * There should be 16 squares of semi-sweet chocolate and they should ~------------------------------------------------------------------------- One to Three Days In Advance: Preheat oven to 425 Butter bottom and sides of an 8-inch springform pan. Line bottom with parchment or waxed paper. Using heavy-duty aluminum foil, wrap foil under and up outside of spring form pan to prevent leaks; set aside. In 3-qt saucepan, combine cut-up chocolate and butter. Cook over low heat, stirring often, until chocolate and butter melt and mixture is smooth. Remove from heat; cool 15 minutes. Meanwhile, with whisk, beat eggs and sugar over hot, but not boiling, water, until eggs are lukewarm and foamy and sugar is dissolved. Transfer to large bowl. Beat egg mixture at high speed until very thick and pale yellow--about 8 minutes. Beat in flour. Spoon about one fourth egg mixture into cooled chocolate. Fold chocolate back into remaining egg mixture. Pour into prepared pan. Place pan in deep roasting pan. Fill with enough hot water to come 2/3rds of the way up the side of springform pan. Bake 15 minutes (mixture will still be soft in center). Place cake on wire rack; remove foil; carefully loosen edge of cake with a sharp knife or metal spatula. DO NOT remove side of springform pan. Cool at room temperature 1 hour. Refrigerate overnight or up to 3 days. On day of serving prepare glaze: In small saucepan, combine heavy cream and chocolate. Cook over low heat, stirring often, until chocolate melts and mixture is smooth. Chill until thick enough to spread but still pourable, 20 minutes. Loosen cake and remove sides of springform pan. Invert cake onto serving plate. Carefully remove bottom of springform pan and parchment paper. Spread some of the glaze on side of cake. Pour remaining glaze on top, spreading with a spatula to form a smooth surface. Let cake stand at room temperature about 30 minutes to set glaze before decorating with white candy roses. 3338 ham Thi Beat egg yolks with 1/2 cup sugar and vanilla until light and fluffy. Gradually beat in flour until paste is formed. Meanwhile, bring milk to boil. Add egg mixture all at once to milk, bring again to boil and with heavy wire whisk quickly and vigorously beat until paste is well incorporated into milk and mixture is smooth. Continue to stir with wooden spoon until mixture is thick as light choux paste or pastry cream. Add melted chocolate and stir until blended. Cool. Beat 3 egg whites with 1/3 of remaining sugar until light and frothy. Add 3 more egg whites and half of remaining sugar. Continue beating until sugar is incorporated. Add remaining 2 egg whites and remaining sugar and beat until whites are stiff and shiny but not dry. Egg whites should not slide if bowl is tipped. Fold egg whites into souffle batter. Pipe or spoon into 12 greased and sugared 2-inch souffle dishes or custard cups or 2 (5-inch) souffle dishes and bake at 350F 30 minutes for individual souffles or 1 hour or longer for large souffles. Dust with powdered sugar and serve topped with sweetened whipped cream. 3340 Maple sugar 2.00c 3340 Mustars; hot dry 1.00ts 3340 Cloves; ground 2.00ts Bring the milk and grated chocolate to a boil in a large saucepan. Mix 1 or 2 Tbsp. of the hot chocolate milk with the flour, and add to the soup as it boils. Stir in the sugar and remove from the stove. Add the egg yolks, stirring constantly, and return to low heat only long enough to warm the soup. Serve hot or cold in small bowls as a special dessert, with a dollop of whipped cream and a few sprinkles of chocolate or mint cordial. Serves 8 1.50oz Preheat oven to 350. Melt chocolate and butter together, let cool slightly. Beat egg yolks and sugar until lemon colored. Add chocolate and egg whites. Pour into a buttered 10-1/2" spring form pan. Sprinkle drained cherries evenly on top. Bake for 55 minutes. Cool for 15 minutes. Run knife around edge to loosen. Let cool completely and remove from pan. Servings: 10 18631 Chopped chives 2.00ts k Preheat the oven to 350 Degrees F. Grease and flour a 13 X 9 X 2-Inch baking pan. In a large mixer bowl, combine the flour, sugar, cocoa, baking soda and salt, blending well. Blend in the butter, sour cream, eggs and vanilla. Beat for 3 minutes on medium speed. Pour the batter into the prepared pans and bake for 40 to 45 minutes or until a wooden pick, inserted in the center, comes out clean. Cool in the pan on a wire rack. When cold, frost the Fudge Frosting. FUDGE FROSTING: In a small saucepan over low heat, melt the butter. Add the cocoa and cook, stirring constantly, until the mixture begins to boil. Pour the mixture into a small mixer bowl and allow to cool completely. Add the confectioners' sugar to the cocoa mixture alternately with the milk then beating to a spreading consistency. Blend in the vanilla. 0.00 Heavy cream b 18632 Lemon juice, fresh 1.00 Servings: Makes enough for 9 x 13" cake DIRECTIONS: Beat sour cream with sugar and vanilla until smooth. Mix in melted chocolate. Spread over 9 by 13" cake. 18632 Salt 0.00 e 18632 Butter, clarified 4.00tb f 18632 White pepper, freshly ground 0.00 Melt chips in double-boiler, remove from heat, stir in peanuts and noodles. Drop on waxed paper. Keep in the refrigerator. way in the back so the kids won't find them and you can sneak bites after they have gone to bed. hehe 0tb i 18632 -chilled and cut into 0.00 j 18632 -1/2 inch bits 0.00 Preheat oven to 350F. Sift together first three ingredients and set aside. In large metal bowl, beat egg whites until foamy. Gradually add sugar and beat until mixture is of meringue like consistency. Using a rubber spatula, fold in yolks, one at a time, blending thoroughly. Combine orange juice and wate. Add to egg mixture alternately with sifted dry ingredients. Pour into ungreased angel cake pan and bake for 60-70 minutes until done. Top should appear dry. Invert and cool. Tester's note* Cake must be completey done or it will split apart when inverted. 18632 -removed and both caps 0.00 p 18632 -and stems cut into 1/8 0.00 q 18632 -inch wide julienne strips 0.00 r 18632 Truffle, black Big marshmallows Chocolate Frosting *your favorite* nut halves Sift dry ingredients together. Cream shortening and sugar until light and fluffy. Blend in egg; beat well. Stir in cherry juice and milk. Beat in dry ingredients. Add melted chocolate, nuts and cherries. Drop by teaspoon onto ungreased baking sheet. Bake at 350 for 12 to 15 min. To make into "Sundaes", put half a marshmallow on each hot cookie. Cool and frost with your favorite chocolate frosting. Top with nut half. Yield: 36. 10148 Cloves Garlic, Peeled 10.00md 10148 Oregano, Dried 1.50ts 10148 Thyme, Dried 1.50ts 10148 Olive Oil 1.25c *** Cake *** Cream the butter and sugar until fluffy. Add the yolks and vanilla, beat well. Heat chocolate and water, stir until smooth. Add to the cream mixture. Sift dry ingredients and to the cream mixture alternately with the milk, beginning and ending with dry ingredients. Beat whites until stiff, fold in batter. Place in a greased and floured 10-inch round pan. Bake in a preheated 350oF oven for 30-35 minutes, until test done. When cake is cooled, cut carefully into 3 layers. *** Filling *** Combine flour, sugar and salt. Gradually stir in the milk and cook over medium heat stirring constantly until thickened. Cook 2 more minutes. Stir a little of the hot mixture into the egg yolks and return to pan and cook 1 minute more. DO NOT BOIL. Add vanilla and cool completely. Spread between the layers. *** Chocolate Butter Cream Frosting *** Cream the butter and add 1/3 of the sugar, beat well. Add all remaining ingredients except the sugar, beat until smooth. Gradually add remaining sugar and beat until smooth. Spread on tope and sides of the cake. Refrigerate until ready to serve. 2.00tb 10149 Basil leaves - fresh, 2.00c 10149 lightly packed 0.00 10149 Crackers (your favorite) 0.00 CHOCOLATE SUPREME TARTS Cut 18 brown paper rings 3 inches in diameter. Spread each round with meringue, making a slight rim around the edges. Place on cookie sheet and bake 10 minutes at 300 degrees. Turn off heat and let meringues dry 5 minutes longer. Meringue: Beat egg whites, sugar and cocoa until smooth in top of double boiler over hot (not boiling) water. Still beating constantly, add the butter by spoonfuls and finally add the melted sweet chocolate. Remove from heat, stirring occasionally, until the mixture is spreading consistency. Swirl filling into the "nests" of the meringues and sprinkle the tops with ground almonds. 10150 finely chopped 0.00 10150 Frozen brussel sprouts, 20.00oz 10150 cooked and drained Heat oven to 350. Butter and flour a 12-cup Bundt pan. In a small mixing bowl, using an electric mixer, beat cream cheese and sugar until smooth. Add egg and vanilla; beat until blended and set aside. Prepare cake mix as directed; fold in chocolate morsels. Pour chocolate batter into prepared pan; evenly cover with cream cheese mixture. Bake until a wooden pick inserted in the center of the cake comes out clean, 45 to 55 minutes. Cool on a wire rack for 25 minutes. Remove from pan; cool completely. Dust with confectioners sugar. Serve with whipped cream and raspberries, if desired. 10151 Paprika 1.00ts 10151 Cayenne or red pepper 1.00ds 10151 Sifted flour 1.00c 10151 Stuffed FILLING: powdered sugar (optional) HEAT oven to 350. BEAT cream cheese, 1/3 cup granulated sugar and 1 egg til smooth. Stir in chips; set aside. BEAT melted chocolate, oil, flour, 1 cup granulated sugar, water, 1 egg, vanilla, baking soda, and salt in large bowl with wire whisk or fork until blended and smooth. Spoon 1/2 the batter evenly into 18 greased or paper-lined muffin cups. Top each with 1 tbsp of the cream cheese mixture. Spoon the remaining batter evenly over cream cheese mixture. BAKE for 30 to 35 minutes or til toothpick inserted into center comes out clean. Remove from pans to cool on wire racks. Sprinkle with powdered sugar, if desired. Preptime: 15 minutes. Bake time: 30 to 35 minutes. a 18633 - softened 0.00 b 18633 Sugar 1.50c c 18 Coat bottom of 10" springform pan with non-stick cooking spray. Sprinkle crumbled cookie crumbs on bottom of pan. Set aside. In food processor, add cottage cheese and cream cheese and process until smooth. Add 1 cup sugar, whole eggs, and vanilla. Process until smooth. Pour 3 cups of this mixture into a large bowl. Add cocoa and 2 T sugar to the remaining mixture in processing bowl, and process until smooth. Pour into medium bowl and set aside. Beat egg whites and cream of tartar until foamy. Add remaining 2 T sugar and beat until stiff. Fold 1/4 of the egg white mixture into the cocoa mixture. Fold the remaining egg white mixture into the plain cheesecake mixture. Spoon alternately into springform pan. Swirl. Bake at 325F for 50 minutes. Remove and cool 15 minutes, and then cover and chill for at least 8 hours. Each serving is 203 calories. 18634 Sugar 1.00c c Combine first four ingredients, and bring slowly to a boil while stirring, or nuke at 30%, stirring occasionally. After it boils, let cool, and add vanilla. Store in fridge. 2.00lg e 18634 Coconut, flaked 0.50c f 18634 Sour cream 0.50c Combine cocoa, corn syrup and water in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture is well blended. Stir in sugar, salt and milk. Continue cooking, stirring constantly, until temperature reaches 220F on a candy thermometer. Remove from heat. Stir in butter and vanilla. Cool to lukewarm. Serve over ice cream. Leftover sauce can be refrigerated. Reheat over low heat. Makes 2-1/3 cups. weetened (for garnish) 0.00 Cream butter, sugar and egg in large mixer bowl until light and fluffy. Combine flour, cocoa, baking soda and salt; add alternately with buttermilk to creamed mixture. Beat on low speed just until blended; stir in nuts and raisins. Pour into greased 8-1/2 X 4-1/2 X 2-1/2 loaf pan. Bake at 350 degrees for 55 to 60 minutes or until cake tester comes out clean. Remove from pan; cool completely on wire rack. To sour milk: Use 1 tablespoon vinegar plus milk to equal 1 cup 1.00lb Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax paper to extend over each end by about 2 inches. Set aside. Melt chocolate with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool. Beat egg yolks with electric mixer until smooth. Gradually add sugar and continue beating until mixture is pale yellow, about 5 minutes. Stir in the cooled chocolate mixture. Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites into chocolate mixture to lighten and then pour chocolate mixture into egg whites. Gently fold whites and chocolate together until no white shows. Pour batter into prepared jelly roll pan. Bake for 14 minutes. Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15 minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour hot cream over melted chocolate, and stir until smooth and shiny. Strain mixture into bowl and cool to room temperature. Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or until melted. Place wax paper down the length of a 17 x 14-inch baking pan. Secure end with dab of softened butter. Pour melted chocolate on wax paper, and with a metal spatula spread it out the length of the baking pan. Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch sections to make tiles. Refrigerate until needed. Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth the effort. Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each. Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten cream on cake, top cream with second cake strip. Place remainder beaten cream over top and cover with last cake strip. Trim any rough edges and chill cake for 1/2 hour. Chill clean mixing bowl and beaters. Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake from refrigerator and spread cream over top and sides. Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of cake. Leave wax paper on. Place the two remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce. pou 18632 Supremes De Volaille Polignac (chicken Breasts) Chicken Entertain Sauce/condm 29855 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. Souffle Cake. Preheat oven to 350 degrees. Butter jelly roll pan of approximately 15 1/2 x 10 1/2 x 1 inches; line pan with wax paper; allow wax paper to extend over each end by about 2 inches. Set aside. Melt chocolate with coffee in 200 degree oven, for about 10 minutes, or until melted. Cool. Beat egg yolks with electric mixer until smooth. Gradually add sugar and continue beating until mixture is pale yellow, about 5 minutes. Stir in the cooled chocolate mixture. Beat egg whites with salt until they form stiff peaks. Stir 1/5 egg whites into chocolate mixture to lighten and then pour chocolate mixture into egg whites. Gently fold whites and chocolate together until no white shows. Pour batter into prepared jelly roll pan. Bake for 14 minutes. Truffle Cream. Place chocolate in bowl, and place in 200 degree oven for 15 minutes or until melted. Heat heavy cream in saucepan until hot. Slowly pour hot cream over melted chocolate, and stir until smooth and shiny. Strain mixture into bowl and cool to room temperature. Tiles. Place chocolate in bowl and place in 200 degree oven for 15 minutes or until melted. Place wax paper down the length of a 17 x 14-inch baking pan. Secure end with dab of softened butter. Pour melted chocolate on wax paper, and with a metal spatula spread it out the length of the baking pan. Refrigerate chocolate for 1 hour. Remove chocolate and leave it at room temperature for 5 minutes. Cut chocolate into three strips, one 3 1/4 inches wide, and two strips 2 1/2 inches wide. Cut strips crosswise into 3/4-inch sections to make tiles. Refrigerate until needed. Continued from Chocolate Tile Cake - Part I. It may be long, but it's worth the effort. Refrigerate Truffle Cream, mixing bowl and beaters for 1 hour. Over the top of the Souffle Cake, sift unsweetened cocoa. Cover the cake (leave in pan) with a sheet of wax paper and cookie sheet. Invert cake onto them. Remove jelly roll pan and wax paper. Slip out cookie sheet. Trim rough edges of cake. Divide cake lengthwise into 3 equal strips about 3 1/4 inches each. Remove the Truffle Cream, mixing bowl and beaters from refrigerator. Place 2 1/3 cups cream in mixing bowl. Return remainder to refrigerator. Beat about 1 1/2 minutes. Place one strip of cake on cookie sheet. Spread 1/2 of beaten cream on cake, top cream with second cake strip. Place remainder beaten cream over top and cover with last cake strip. Trim any rough edges and chill cake for 1/2 hour. Chill clean mixing bowl and beaters. Beat remaining Truffle Cream in chilled bowl for 1 1/2 minutes. Remove cake from refrigerator and spread cream over top and sides. Remove tiles from refrigerator. Trim the tiles to fit height of cake. Using sharp knife, separate 3 strips of tile. Place the 3 1/4-inch tile over top of cake. Leave wax paper on. Place the two remaining strips along sides of cake. Try to align side and top tiles. Cover cake tightly with aluminum foil and refrigerate over night. Remove cake from refrigerator. Remove foil. Trim off ends of cake. Place cake on serving dish. Peel off strips of wax paper. Place narrow strips of foil diagonally on top of cake to form pattern, and sift confectioners sugar over it. Lift off foil. Serve with Creme de Menthe Custard Sauce. c 21654 Onion; chopped 0.75c d 21654 Rice; uncooked 0.25c Blend together first 4 ingredients while microwaving the cream until just beginning to boil. With blender going add the hot cream and blend until well combined. Pour into small sherbet or wine glasses (I use the disposable plastic ones) and refrigerate for several hours. This is chocolate to the MAX! Few people refuse one of these and few can eat more than one. h 21654 Pepper 0.25ts COMBINE THE SUGAR, CORN SYRUP, and 1/2 cup of cream in a large saucepan set over moderate heat. Stir the mixture until the sugar dissolves completely. Insert a candy thermometer, reduce the heat to low, and cook the syrup, stirring frequently, until the thermometer registers 238F. Blend in another 1/2 cup of the cream, which will cause the temperature to drop, and continue to cook and stir until the thermometer reaches 236F or until a bit of the hot toffee dropped into a little cold water forms a soft, pliable ball. Mix in the remaining 1/2 cup cream and the melted chocolate. Cook the toffee, stirring constantly, lest it scorch. Cook toffee until the mixture becomes quite thick: A drop of it should firm up quickly in cold water. (NOTE: Even though the temperature of the toffee may not exceed 230F, if it firms in cold water, remove the pan from the heat at once. ) Quickly mix in the vanilla and salt, then pour the toffee into a well-buttered 8-by-8-by-2-inch pan. Cool the toffee completely, then cut it into 1-inch squares. Wrap each one in waxed paper or plastic wrap. 8552 Baking soda 1.00ts 8552 Salt, optional 0.50ts 8552 Eggs 2.00 Sprinkle pecans in bottom of buttered 8 inch square baking pan. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking, stirring constantly, until mixture reaches hard crack stage (295F) on candy thermometer. Immediately pour hot mixture over pecans,spreading evenly. Sprinkle with chocolate pieces. Let stand 5 minutes. Spread melted chocolate evenly over all. When chocolate is set, break up into pieces. Makes about 3/4 of a pound. 8553 Eggs 2.00 8553 Flour 2.00c 8553 Sugar icing 0.00 8554 Sugar 2.00c Chocolate Truffle Cake Oil bottom of 8 or 9-inch springform pan. Melt chocolate and butter ( I did this in a saucepan, although the original recipe calls for it being done in a 200-degree oven. Add flour, sugar, and water; blend well. Add egg yolks one at a time, beating well after each addition. In a separate bowl ( a metal one!) beat egg whites until stiff. Fold gently into chocolate mixture. Turn into prepared pan and bake for 15 minutes in middle of 425 degree oven (I found that in the 9-inch pan, I needed to extend this to 25 minutes for it to be completely cooked. Let cake cool completely. Sift or sprinkle powdered sugar over top of cooled cake. 8554 Flour 3.00c 8554 Coconut 1.00c 8554 Roasted sunflower seeds 1.00c Servings: 10 CRUST: For crust: Position rack in lowest third of oven. Set cookie sheet on rack and preheat to 375-F. Remove bottom from 10 1/2x9 1/2-inch heart shape tart pan with 1 inch high sides and removable bottom. Place bottom on parchment and trace heart shape. Finely chop nuts with sugar in processor. Add flour, cinnamon, salt, cloves and ginger. Process just to blend. Add butter and cream cheese to processor. Process until mixture resembles coarse meal. Add 1 egg and chocolate. Process, using on/off turns, until large moist clumps form. To form top crust, transfer 1 1/3 cups dough to pastry bag fitted with no. 4 (3/8" diameter) plain tip. Refrigerate remaining dough. Pipe 7 parallel diagonal lines about 3/4" apart across heart outline on parchment. Pipe border around edge of heart inside traced line, touching ends of diagonal lines (some dough may be left over in pastry bag). Freeze 10 minutes. Brush dough with some egg white. Slide parchment with heart onto heated cookie sheet and bake until crust is golden and edges are beginning to brown, about 15 minutes. Run long thin spatula between crust and parchment to loosen crust. Slide parchment with heart shape crust onto rack and cool completely. Maintain oven temperature. Return removable bottom to heart pan. Press remaining dough onto bottom and 3/4" up sides of pan, using plastic wrap if necessary to prevent dough from sticking to hands. Freeze until dough is firm, about 10 minutes. Brush lightly with egg white. Set pan on heated cookie sheet and bake until crust is golden brown and sides are beginning to pull away from pan, about 23 minutes. Spread bottom crust evenly with 1/3 cup jam. Bake 3 more minutes. Cool crust completely on rack. For filling: Stir chocolate, butter and cream in heavy medium saucepan over medium low heat until chocolate and butter are melted and mixture is smooth. Mix in 2 Tbsp jam. Cool slightly. Pour filling evenly into bottom crust; smooth top. Chill until filling is firm, about 30 minutes. Spread remaining 1/3 cup jam over filling and outer edge of bottom crust. Carefully place cooled heart shape top crust atop jam. Press gently to seal. Cover with foil and refrigerate overnight. (Can be prepared 2 days ahead. ) Remove torte from pan. Transfer to platter. Let stand at room temperature 45 minutes. Arrange raspberries in row in first space between crust lines. Spoon whipped cream into pastry bag fitted with small star tip. Pipe row of small rosettes in second space between crust lines. Continue, alternating rows of raspberries and whipped cream rosettes between crust lines. 0000018401 0000018405 0000018411 0000018415 0000018419 0000018423 0000018427 0000018429 0000018436 0000018440 0000018444 0000018448 0000018451 0000018455 0000018462 0000018465 0000018470 0000018474 0000018479 0000018483 0000018487 0000018495 Servings: 12 Line 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-qt saucepan stir chocolate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with Raspberry Sauce. Line 8-1/2 x 4-1/2 x 2-1/2 inch loaf pan with plastic wrap. Mix 1/2 cup cream with egg yolks. In 3-qt saucepan stir choclate, corn syrup and margarine over medium heat until melted. Add egg mixture. Stirring constantly, cook 3 min. Cool to room temperature. Beat remaining cream, sugar and vanilla until soft peaks form. Fold into chocolate until no streaks remain. Pour into pan. Refrigerate overnight or chill in freezer 3 hours. Serve with Raspberry Sauce. Raspberry Sauce: Take 1 pint of fresh raspberries, 2 Tbsp water, 1/4 cup sugar, 2 Tbsp light corn syrup. notes: I used whole, frozen raspberries for this- NOT the kind frozen with sugar added! I used a pint berry container to measure, so I'm not sure of how many cups that is. The sauce was delicious! Fresh berries were unavailable at the time. Notes: This is the most luxurious of all fruit sauces, for here we cheat nature by removing the thorns on the rose of the fruit world- the seeds of the raspberry. Most raspberry sauces depend so much on sugar and thickening agents to achieve proper texture that they dull the fruit's naturally sharp flavor. Here the sauce is thickened with the pulp of the berries themselves, creating a fruity, velvety, gleaming sauce worth making for the scent in your kitchen alone! Remember all fresh raspberries are not created equal; you may need to reduce the sauce more or less depending on their moisture content. Put raspberries and water in saucepan and bring to a boil over medium heat. Use wooden spoon to stir in sugar, and cook for 5 minutes, till berries are completely broken down. Pour berries into strainer over small bowl; allow to cool. Then press through as much of the remaining juice and pulp as possible, till nothing remains in strainer but dry seeds. You may use a spoon or rubber spatula for this, but your best tool here is your fingers, rubbing the pulp up the sides of the strainer. Occasionally scrape the accumulation on the underside into the juice. You may need to repeat this to remove all the seeds; if you do, whisk strained raspberries first. Whisk the pulp and juice together with the corn syrup, and return to saucepan. Cook over medium heat another 10 minutes to clear sauce and reduce it to 1 cup. Put in storage container and refrigerate. Serve cold. About keeping: Will last up to 2 weeks, refrigerated, but if reboiled weekly will last several weeks longer. Yield: 1 cup sauce. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 - Servings: 4 *PASTRY* In a food processor, combine the flour, sugar, cocoa and butter. Process just until mixture resembles coarse meal. With the motor running, drop the egg down the food tube and process dough until moistened evenly wiht egg; do not let dough come together in a ball, or pastry will be tough. Gather dough into a ball and press into the bottom and sides of a 9 inch tart pan with removable bottom. Pat dough as evenly as possible; use the back of a spoon to smooth out dough. Refrigerate for 30 minutes. To bake, place in an oven preheated to 350 F for about 25 minutes or until set. Place on rack and let cool completely. To make filling, place chopped chocolate in a bowl. In a small saucepan, bring cream to a boil over medium-high heat; pour over chocolate. Whisk until chocolate is melted and smooth. Depending on type of chocolate used, sweeten to tast with granulated sugar, if desired. Cover and refrigerate until chocolate has thickened to consistency of a paste, at least 4 hours. To assemble, remove tart form pan and set on a serving platter. Spoon the chocolate filling into the pie shell and smooth surface. Arrange the raspberries over the top in concentric circles. Refrigerate if not serving immediately. (Tart can be made earlier on in day). Serve at room temperature for best flavour. Sprinkle top with icing sugar just before serving. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Put margarine in a 9 inch round glass or plastic layer cake pan. Microwave on HIGH 40 seconds, until melted. Stir in crumbs and pat on bottom of pan Put caramels in a 1 quart casserole with evaporated milk. Microwave on HIGH 2-3 minutes, until melted. Pour on crust and press pecan pieces into it. Refrigerate. Put cream cheese in a large glass mixing bowl with 1/2 cup chocolate chips. Microwave on 50% (MDM) 3-3 1/2 minutes, until cheese is softened and chips are melted. Add sugar and vanilla; blend with an electric mixer. Add egg and blend. Pour on top of caramel layer in cake pan. Rotating twice during baking, microwave on 70% (MDM-HIGH) 10-11 minutes, until center still juggles slightly. Cool and refrigerate. Combine remaining chips and 2 tablespoons milk in a 2 cup glass measure. Microwave on HIGH 1-2 minutes, until chips are melted. Stir until smooth and spread on top of cheesecake. Top with pecan halves. NOTE: Assembled cheesecake can be baked in a 350 degree pre-heated conventional oven for 40 minutes. 35074 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 21534 Salad Of Mixed Roasted Peppers - Ba 10/84 Side Dishes Peppers Check 35077 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 21535 Sal Chocolate Vanilla Pudding Scald 2-1/2 cups milk (with egg yolks beat in) in double boiler. Combine sugar, salt and cornstarch, add remaining milk to make a smooth paste. Add to hot milk and stir until thickened. Remove from heat and add butter and vanilla. Chill thoroughly and top with the following: Beat egg whites until stiff. Add five tablespoons sugar and one ounce of unsweetened chocolate melted. Beat until meringue has a sheen. Spread chocolate meringue on pudding. Serves 8 1.00 -1. "Also reminiscent of frozen mousse is this decadently rich chocolate ice cream. The addition of grated chocolate provides extra bursts of flavor, but you may omit it if you prefer smoother, unbroken texture. For a triple chocolate treat, leave in the extra chocolate and splash each serving with creme de cacao. " Stir together sugar and cocoa. Beat in egg yolks. Gradually beat in cream. Chill and stir freeze. Grate and stir in semi-sweet chocolate. Makes: 1 quart 0000021527 Here is a recipe for bitter-sweet chocolate waffles that will make any serious breadfast into a desert meal! In a large mixing bowl sift or stir together the cake flour, baking powder, salt and sugar. In a medium bowl combine the egg yolks, milk, vanilla and butter. Melt 2 1/2 onces semisweet chocolate and all the unsweetened chocolate in a double boiler over warm water or in a microwave oven. Make a well in the center of the dry ingredients, pour in the milk mixture and stir just until blended. In a medium sized dry bowl, whip the egg whites to soft peaks, then fold gently into the batter. Add the melted chocolate and swirl through the batter. Cook according to the waffle iron manufacturer's directions. Shage the remaining semisweet chocolate over the waffles. 0021531 0000021531 0000021531 0000021531 0000021531 0000021531 0000021531 0000021531 0000021531 0000021531 0000021532 0000021532 0000021532 Orig- Servings: 32 * Use 6-one ounce squares, broken or chopped in large pieces. Put the water in a large mixing bowl and sprinkle in the yeast. Stir and allow to stand for 5 minutes to dissolve. Add the flour, sugar, salt, and eggs to the yeast mixture and beat vigorously until well blended. Beat in the butter in Tablespoon sized pieces until it is all incorporated and the batter is smooth. Cover the bowl with plastic wrap and let the batter rise to double its bulk. Stir the batter down and add the walnuts and chocolate pieces. Spoon the batter into two greased 8 1/2x4 1/2x3-inch loaf pans (the pans should be half full so the loaves will have nicely rounded tops when they finish baking) Bake in a preheated 350 oven for about 45 minutes. Remove from the oven and allow to rest for 5 minutes, then turn loaves out onto racks. Makes 2 loaves; about 16 slices each. According to the author this bread "also makes extraordinary french toast-just be sure to dip the sliced bread into the egg only briefly so the slices don't get soaked through. 0000021537 0000021537 0000021537 0000021537 0000021537 0000021537 0000021537 0000021537 0000021537 0000021538 0000021538 0000021538 0000021538 0000021538 0000021538 0000021538 0000021538 0000021538 0000021539 0000021539 0000021539 0000021539 0000021539 0000021539 0000021539 Sift together icing sugar and cocoa. Melt butter in a saucepan. Continue cooking until buter is hot and bubbly. Remove from heat. Blend hot butter into cocoa mixture. Stir in chopped nuts. Spread in a greased 8 inch square cake pan. Garnish with walnut halves. Chill until set. Store in refrigerator. 0000021541 0000021541 0000021541 0000021542 0000021542 0000021542 0000021542 0000021542 0000021542 0000021543 Preheat oven to 350 degrees F and grease a 10" tube pan. Combine flour, Coco, backing soda, set aside. Cream butter and sugar. Beat in eggs. Add dry ingredients alternatley with the sour cream. Fold in walnuts. Bake 40-45 minutes or until tooth pick comes out clean. Cool for 20 minuets before removing from pan. 0000021544 0000021544 0000021544 0000021544 0000021544 0000021544 0000021544 0000021544 0000021545 Heat chocolate chips and honey in 3-quart saucepan over low heat, stirring constantly, until chocolate is melted. Remove from heat. Stir in vanilla wafers, walnuts and wine. Shape into 1-inch balls; roll in sugar. Store Chocolate-Wine Balls in tightly covered cookie jar or metal can. Let stand several days to blend flavors. Flavor improves with age up to 4 weeks. 18639 Butter or olive oil 1.00tb q Preheat the oven to 350 degrees. Butter and flour a 10-inch tube pan with a nonremovable bottom. In a large bowl, sift together the flour, baking powder, baking soda, and salt. In a medium pot, combine the sugar and water and bring them to a boil. Remove the pot from the heat and stir in the chocolate and 1 stick of butter. When the chocolate and butter have completely melted, whisk the mixture to combine completely. Whisk in the beaten eggs. Pour about half the chocolate mixture into the dry ingredients and whisk vigorously to thoroughly combine the ingredients and remove any lumps. Working quickly, add the remaining chocolate mixture and whisk to combine. Pour the batter into the prepared pan and bake for about 60 minutes, until a cake tester inserted in the center comes out clean. Let the cake cool in the pan for about 15 minutes, then turn out onto a rack to cool completely. In a medium bowl, cream together the remaining 3 sticks of butter and the confectioners' sugar, until light and fluffy. Remove 1/3 cup of the icing, place in a small bowl, and color it with a few drops of the green food coloring. Put the remaining icing in a pot, add the vanilla. Over low heat, stir the icing until it becomes a pourable consistency. (If it overheats, causing the butter to spearate, put the icing in the refrigerator to chill and stir to bring it back together. ) Pour the icing over the cooled cake so that it drips down the center and outside. Cluster the red berries in groups of 3 on top of the cake. Fill the green icing into a pastry bag fitted with a leaf tip and pipe a few leaves around each cluster of berries. Serves 12 to 16. k 18640 Oil 1.00tb l 18640 VEGETABLES --------- 0.00--------- m 18640 Small new potatoes (red) 12.00 Preheat oven to 325 degrees. Grease a 9x13" pan. Combine sugars, butter and oil. Add eggs, buttermilk, and vanilla and mix well. Sift together the flour, cocoa, soda, cinnamon and salt. Add to the mixture. Stir in zucchini. Pour into pan and sprinkle chips over the top. Bake 45 mins, cool, then turn out on wire rack. This is a really moist cake that may last for awhile. **************************************************************** About the best non-standard use for zucchini is this cake which Catlyn's, a wonderful gourmet-to-go deli makes. 1/2 c butter 2 eggs 1/2 c oil 1 tsp vanilla 1 3/4 c sugar 4 Tbsp cocoa 2 1/2 c flour 1 tsp baking soda 1/2 tsp ground cloves 1/2 tsp cinnamon 1/2 c sour milk (a tsp of vinegar added to milk) 1 c chocolate chips 2 c zuchini, unpeeled, grated (grate medium by hand) Preheat oven to 325 degrees. Grease a 9x13 inch pan. In a bowl, cream butter and eggs. Add oil, vanilla and sugar. Blend well. Sift together the cocoa, flour, baking soda, baking powder, cloves, and cinnamon. Add to the butter mixture alternately with the milk. Add zucchini and chocolate chips. Bake 40 to 50 minutes. There is no need to frost this cake, but if you wish, sprinkle or sifted powdered sugar on top of the cooled cake. **************************************************************** From the Times-Picayune (Ellen) 1/2 c butter 1 3/4 c sugar 2 1/2 c flour 4 Tbsp cocoa 1 tsp baking soda 1/2 tsp baking powder 1/2 tsp cinnamon 1/2 tsp salt 2 eggs 1/2 c sour milk 1/2 c oil 1 tsp vanilla 2 c grated zucchini Chocolate chips Whipped cream Preheat oven to 325 degrees. Grease a 9x13 inch pan. Combine butter, sugar, flour, cocoa, soda, baking powder, cinnamon, salt, eggs, milk, oil, vanilla, and zucchini. Pour into pan. Top with chocolate chips. Serve with whipped cream. epper 0.12ts 3342 Fresh Calves' Liver 1.00lb Cream together the oleo, oil and sugar. Add eggs, vanilla, and sour milk. Mix well. Add dry ingredients after sifting them together. Beat well. Add zucchini last and mix evenly. Put in a 13 x 9 pan. Sprinkle with chocolate chips. Bake at 350 for 35 min. or until done. This is GREAT topped with cream cheese frosting. Cream Cheese Frosting 1 pkg. (3 oz. ) cream cheese--softened 4 Tbsp. butter--softened dash of salt 1 tsp. vanilla 2 1/2 c. sifted powdered sugar Cream together the cream cheese and butter. Beat in vanilla and salt. Gradually add powdered sugar. Blend well. Frost cake. 0.00 3342 Freshly Ground Pepper 0.00 3343 Butter 1.00tb 3343 Anchovies, chopped (opt) 4.00ea chocolate into egg mixture along with zucchini and vanilla. Sift flour with salt, cinnamon, baking powder and baking soda. With a large spoon, stir into zucchini mixture, along with nuts and chips. Mix thoroughly. Spoon into 2 well-greased 9" x 5" pans. Bake at 350F for 1 hr. MY NOTE: Excellent Quickbread. Very Moist and sweet. is recipe comes out of Country Cook'n, compiled by the St Rose Parishioners Fredonia, Wis and St Mary's Parishioners of Little Kohler, Wis. This one the recipe of Mary Niedermeyer. 3343 Beef chuck or rump roast 5.00lb 3343 Onion, minced 1.00ea 3343 Bay leaf 1.00ea 3343 Brown sugar You can substitute an 8-inch pan for this cheesecake recipe, if desired. The larger cheesecake will require only 45 to 50 minutes baking time. chocolate curls Sprinkle chocolate wafer crumbs in bottom of a 7-inch springform pan. Set aside. Position knife blade in food processor bowl; add cream cheese and next 7 ingredients, processing until smooth. Add egg and process just until blended. Fold in chocolate morsels. Slowly pour mixture over crumbs in pan. Bake at 300 for 65 to 70 minutes or until cheesecake is set. Let cool in pan on wire rack. Cover and chill at least 8 hours. Remove sides of pan, and transfer cheesecake to serving platter. Garnish with chocolate curls, if desired. Yield: 12 servings (about 200 calories per serving). CHOCOLATE MINT CHEESECAKE: Substitute 1/4 cup creme de menth for amaretto. Yield: 12 servings (about 197 calories per serving). ted meat extract 1.00tb 3344 Water Sift the flour, cocoa, baking soda and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredientss alternately with the applesauce to the creamed mixture, beating well after each addition, using the mixer set on low speed. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Sprinkle with the chocolate chips and chopped walnuts. Bake in a preheated 350 degree F. oven for 35 minutes or until the cake test done. Cool in the pan on a wire rack. -(or use white sugar 0.00 c 11377 -and about 1/2 t 0.00 d 11377 -vanilla extract) 0.00 PREPARE THE CAKE LAYERS: Preheat the oven to 350 F. Line two 9-inch round cake pans with waxed paper; butter and flour the pans; tap out any excess flour. In a mixer bowl, beat the butter until light and fluffy. Gradually add the sugar and continue beating until smooth. One at a time, beat in the eggs until well-blended. Sift together the flour, cocoa, baking soda, baking powder and salt. Add to the egg mixture in thirds, alternating with the milk, mixing only until blended. Blend in the vanilla and liqueur. Divide the batter between the two prepared pans. Bake until the tops of the cakes are springy to the touch, 40 to 45 minutes. Remove from the oven and set on racks to cool for 30 minutes. Loosen the edges with a knife and unmold. Peel off the waxed paper. Set the cakes on a rack and let cool completely. PREPARE THE FILLING: Combine the sugar, cream, chocolate and corn syrup in a small heavy saucepan. Bring to a simmer over moderate heat, stirring frequently. Reduce the heat to low and cook for 10 minutes, or until the mixture thickens. Remove from the heat, dot the top with the butter and let cool to room temperature, about 15 minutes. When cool, stir in the butter until the fudge filling is smooth and creamy. PREPARE THE CHOCOLATE CREAM: Beat the cream and cocoa until soft peaks form. Gradually add the confectioners' sugar and continue beating until stiff. ASSEMBLE THE CAKE: Cover one cake layer with all of the fudge filling. Sprinkle evenly with the chocolate chips. Spread 1/2 cup of the chocolate cream on top of the chips. Top with the second cake layer and cover the top and sides of the cake iwth half of the remaining chocolate cream. Use the remainder in a pastry bag to decorate the cake as desired. Refrigerate for up to 3 hours before serving time. PREPARE THE SYRUP: Combine the cocoa, corn syrup, sugar and 2 tablespoons of water in a small heavy saucepan. Bring to a simmer over low heat and cook, stirring constantly, for 2 minutes. Transfer the syrup to a small bowl and let cool to room temperature, stirring once or twice, to prevent a skin from forming. Just before serving, drizzle the syrup over the top of the cake in a lacy design. g 11379 Salt 1.00t h 11379 Baking soda 0.25t i 11379 Cream, heav Preheat oven to 350F. In small bowl, mix together 2 Tbsp granulated sugar and cinnamon. Melt 4 Tbsp butter. Brush melted butter on both sides of tortillas. Sprinkle cinnamon-sugar on 1 side. Stack tortillas on top of one another, sugared sides up, and cut the stack into 10 to 12 wedges. Place tortilla wedges. Place tortilla wedges, sugared sides up, in a single layer on buttered baking sheets. Bake 12 to 14 minutes or till tortilla wedges are crisp and golden brown. Meanwhile, in a medium saucepan, combine cream, remaining 1/2 cup granulated sugar, and brown sugar. Heat to boiling over medium heat, stirring often. Boil 5 minutes, stiiring occasionally, till slightly thickened. Remove from heat; stir in vanilla. Transfer half of mixture to a bowl. Add chocolate and stir till melted. To remaining mixture, stir in remaining 1 Tbsp butter. Let both sauces cool to lukewarm. To assemble nachos, scatter tortilla pieces in single layer over a large serving platter. Drizzle some chocolate sauce and caramel sauce over tortilla and sprinkle about 3 Tbsp nuts on top. Repeat layer until all ingredients are used. Serve immediately. Surprise Banana Pudding Surprise Cheese Puffs Surprise Cherry Squares Surprise Coconut Cream Pie Surprise Meat Loaf Squares Spread strawberries on a working surface with wax-paper-covered tray nearby. You will also need one or two bamboo skewers or other picks. In the top of a double boiler over hot water, melt the chocolate with the cooking oil, stirring to mix thoroughly. (The cooking oil will add a beautiful shine to the completed sweet. ) Place melted chocolate near working surface, but keep chocolate warm. One at a time, insert the skewer in the stem end of a strawberry and dip into the chocolate. Lift out and shake any excess chocolate back into the pot. Place the strawberry on the wax paper and continue with the remaining berries. The strawberries should set for about 10 minutes before being served. Chocolate-dipped strawberries can be refrigerated for up to 24 hours, during which time the chocolate will harden. Balls Swedish Beef Roast Swedish Castle Delight Strawberries for garnish In large mixing bowl, combine heavy cream, sugar, and cocoa. With electric mixer on high, whip until soft peaks form. Fold in liqueur. Place brioche bottoms on dessert plates. Place half the strawberries on bottom half of each brioche; then evenly divide whipped cream mixture among them. Top wipped cream with remaining strawberries and brioche tops. Garnish Makes 4 servings. (about 411 calories per serving) r Fry Pumpkin Seed Sal In medium saucepan, combine all ingredients except vanilla. Bring to a boil, reduce heat and simmer 1 minute. Remove from heat. Add vanilla; beat 5 minutes with electric mixer. Spread over cake. Swedish Limpa Bread Swedish Meatball Dinner Graham Kerr Swedish Meatballs Swedish Pancakes Chocolate-Mint Cake Roll chocolate glaze Grease and lightly flour a 15 x 10 x 1 inch jelly roll pan; set aside. Stir together flour, cocoa powder, baking powder, and salt; set aside. In a small mixer bowl beat egg yolks and vanilla with an electric mixer on high speed about 5 minutes or till thick and lemon colored. Gradually add the 1/3 c sugar, beating till sugar dissolves. Thoroughly wash beaters. In a large mixer bowl beat egg whites with an electric mixer on medium speed till soft eaks form (tips curl). Gradually add the 1/2 c sugar, beating till stiff peaks form (tips stand straight). Fold egg yolk mixture into beaten egg whites. Sprinkle flour mixture over egg mixture; fold in gently. Spread batter evenly in prepared pan. Bake in 375 oven for 12- 15 minutes or till wooden toothpick inserted in center comes out clean. Immediately loosen edges of cake from pan and turn cake out onto a towel sprinkled with sifted powdered sugar. Starting with anarrow end, carefully roll the earm cake and towel up together. Cool cake, seam side down, on a wire rack. Meanwhile, for filling, beat cream till soft peaks for; fold i creme de menthe. Unroll cake; spread the filling to within 1 inch of edges. Roll up cake and filling. Pour chocolate Glaze over top of cake roll, allowing it to drizzle down sides. Chill cake roll thoroughly. Makes 12 servings. Chocolate Glaze: In a small saucepan combine 1/4 c sugar and 2 tsp cornstarch. Stir in 1/3 c water; add 1/2 square unsweetend chocolate (1/2 oz), cut up. Cook and stir till the chocolate is melted and mixture is thickened and bubbly. Cook and stir 2 minutes more. Remove saucepan from heat. Stir in 1/2 tsp vanilla. 18640 MEATBALLS --------- 0.00--------- | 18640 VEGETABLES --------- 0.00--------- } 18640 SAUCE ------ Combine sugar, milk, cocoa, vanilla and salt and bring to a hard boil for 1 minute. Add remaining ingredients. Mix together and drop by spoonfuls onto waxed paper or put in cake pan and cut when cold. Yield: 4 dozen. 18641 Egg 1.00 a 18641 Milk 0.75c b 18641 Combine sugar, milk, butter and cocoa in 1-quart saucepan. Bring to a boil for 2 to 5 minutes, stirring constantly. Remove from heat; fold in rolled oats and peanut butter quickly or mixture will harden. Drop by 1/2 teaspoonfuls onto waxed paper. Let cool. May add nuts or use crunchy peanut butter. May use one 6-oz package butterscotch chips instead of cocoa. Yield: 2 dozen. ugar 1.00tb f Prepare cakes according to package directions. When cool, cut into large cubes; set aside. For chocolate filling, pour chocolate pudding into 1 1/2 quart bowl. Stir in 2 cups milk until blended. Cook on High 5-8 minutes, stirring twice, until mixture comes to a boil. Add chocolate pieces; stir until melted. Cover; chill. For peanut filling, prepare vanilla pudding as above, adding peanut butter instead of chocolate. To assemble trifle, fold 1 cup topping into each filling. Place half of cake cubes in large glass bowl. Spoon half of peanut butter filling over cubes; spoon half of chocolate filling on top. Layer bananas and peanutes over peanut butter filling, reserving 1 Tbs. peanutes. Repeat with remaining ingredients and ending with 1 1/2 cups topping and reserved peanuts. Chill. Makes 16 servings. 475 cals. per serving d 18642 Tamari 1.00tb PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette- covered rolling pin, well-dusted with powdered sugar, roll the mixture on a board, also liberally dusted with 10X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. 18643 Water chestnuts 0.25c The method used in this recipe is most unorthodox, but incredibly easy. The meringues puff up like little marshmallows, are hollow inside, and are superbly crisp. PREHEAT THE OVEN TO 300F. Beat all the ingredients together at the highest mixer speed for about 1 minute, or mix them in a food processor fitted with the metal chopping blade for about 30 seconds. The mixture will be about as thick as fondant. With a stockinette-covered rolling pin, well-dusted with confectioners's sugar, roll the mixture on a board, also liberally dusted with 10 X sugar, until it is 1/4-inch thick. With a 1 1/2-inch cutter dipped in 10 X sugar, cut the meringue into small circles. Reroll the scraps and cut as many meringues as possible. Space the meringues about 1 1/2 inches apart on baking sheets. The baking sheets should be liberally dusted with flour. Bake them uncovered for 15 minutes. Cool the meringues for about 5 minutes on the baking sheets; then, with a spatula, carefully loosen them. Transfer them to wire racks. When they are cool, store them in airtight containers. Makes about 4 dozen. 1.00 2564 Salt 0.25ts 2564 Pepper 0.25ts 2564 Sugar 0.75c Stir the cocoa and boiling water together in a small bowl until smooth and set aside. Preheat the oven to 350 Degrees F. Grease and flour two 9-inch round baking pans. In a larger mixer bowl, cream the shortening, sugar and vanilla together until light and fluffy. Add the eggs and beat until well blended. Combine the flour, baking soda and salt, blending well. Add, alternately with the buttermilk, to the creamed mixture. Blend in the cocoa mixture, mixing well. Pour the batter into the prepared pans, dividing evenly. Bake for 35 to 40 minutes or until a wooden pick, inserted in the center, comes out clean. Cool for 10 minutes in the pans then remove the cakes and cool, until cold, on wire racks. Frost with One Bowl Buttercream frosting and garnish as desired. 2565 Red Wine 1.00c 2565 Cloves; Whole 4 Preaheat oven to 350 degrees. Creamm together butter (or margarine), shortening, and brown sugar. Then mix in remaining ingredients. Drop by spoonfulls on to a cookie sheet. Bake for 7 minutes. Makes 4-5 dozen. aves 2.00 2565 Vinegar 0.25c 2565 Butter Yield: About 1 Pound Of Candy Adding chocolate to peanut brittle makes the brittle taste different from any you've ever had before. Lightly butter a cookie sheet and set aside. In a small bowl, stir together the cocoa and baking soda then add the butter. Set aside. In a heavy 2 quart saucepan, stir together the sugar, corn syrup, and whipping cream. Cook, over medium heat, stirring constantly until the sugar is dissolved. Stir in the peanuts. Continue cooking, stirring frequently, until the mixture reaches 300 Degrees F. or when syrup dropped into very cold water separates into threads which are hard and brittle. (Make sure that the bulb of the candy thermometer is not resting on the bottom of the pan when using one. ) Remove from the heat and stir in the cocoa mixture. Immediately pour onto the prepared cookie sheet. With tongs or wooden spoons, quickly spread and pull into a 1/4-inch thickness. Place the cookie sheet on a wire rack to cool completely. When the candy is cold, snap into pieces and store in a tightly covered container. 2566 Pattypan Squash, Sliced 1.00md 2566 Horizontally & Cut Into 0.00 2566 Wedges 0.00 2566 Preheat oven to 350F. Butter bottom of 9-inch springform pan. Melt chocolate with coffee in top of double boiler over simmering water. Stir until smooth. Set aside to cool slightly. Cream butter and sugar in large bowl of electric mixer. Add cooled chocolate and blend well. Add eggs yolks one at a time and beat on low speed for a total of about 15 minutes. Beat egg whites and fold into batter. Pour about 3/4 of batter into springform and bake about 50 minutes. Let cool completely (cake will sink in middle). Spread rest of uncooked batter on top. Cover and chill overnight. Sprinkle with grated chocolate just before serving. 000011290 0000011290 0000011290 0000011291 0000011291 0000011291 0000011291 0000011291 0000011291 0000011291 0000011291 0000011291 0000011292 0000011292 0000011292 0000011293 0000011293 0000011293 0000011293 0000011271 Heat the oil in a large skillet over medium heat. Add the onion and garlic and cook until the onion is translucent. Add the meat to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the kidney beans, tomato puree, tomato paste, green chile, water, 1 ounce of the chocolate, ground chile, cumin and beef cube. Mix well. Bring to a boil, then lower heat and simmer, uncovered, for 1/2 hour. Stir occasionally. Stir in the remaining chocolate and continue cooking until it is thoroughly blended. Taste and adjust seasonings. 0000011296 0000011297 0000011297 0000011297 0000011297 0000011297 0000011297 0000011298 0000011298 0000011298 0000011298 0000011298 0000011298 0000011298 0000011298 0000011299 0000011299 0000011299 0000011299 0000011299 0000011271 In a large skillet or a wok, saute chicken in 2 Tbs of olive oil until it is cooked through, about 5 minutes. Remove and set aside. Add remaining Tbs of olive oil and cook garlic, onion and green bell pepper over high heat, stirring frequently, until soft. Add curry powder, thyme, salt and tomatoes. Simmer, uncovered, 5 minutes on medium high heat, stirring frequently. Return chicken to skillet; heat through. Serves 6. Serve with rice and green beans or peas. Mix the peas with the rice for an Indian touch. 0011301 0000011301 0000011301 0000011302 0000011302 0000011302 0000011302 0000011302 0000011302 0000011302 0000011302 0000011302 0000011303 0000011303 0000011303 0000011303 0000011303 0000011303 0000011304 0000011304 0000011304 0000011304 0000011304 0000011304 0000011304 0000011304 0000011271 Preheat oven to 350. Spray 10 cup fluted tube pan with nonstick cooking spray. In large bowl, mix flour, cinnamon, baking powder, baking soda and salt. In medium bowl, with wire whisk or fork, beat brown sugar, egg substitute, salad oil and vanilla until smooth. Stir egg-substitute mixture, shredded carrots, pineapple with its own juice and walnuts into flour mixture just until flour is moistened. Pour batter into tube pan Bake 60 to 65 minutes until toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes; remove cake from pan and cool completely on rack. To serve, sprinkle top of cake with confectioners' sugar. Makes 16 servings 1309 0000011309 0000011309 0000011309 0000011309 0000011309 0000011310 0000011310 0000011310 0000011310 0000011310 0000011310 0000011310 0000011311 0000011311 0000011311 0000011311 0000011271 Grind coarsely or chop pork. Add all other ingredients and mix thoroughly. Let stand for several hours. Fry without adding fat for about 30 minutes. If you aren't going to use immediately, pack the uncooked chorizo in a crock or glass jar and keep in refrigerator. It will keep for several weeks. 3 oz. or 1/3 cup = 1 chorizo 2.00T d 11306 Garlic Powder 1.00t Yield: 6 Servings With electric food grinder, coarsely grind pork. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper until ready to use. In covered frypan, cook for 20 minutes, turning over every 5 minutes. Dry Mustard 1.00t c 11307 Dark Rum To make crust, sift together cornmeal, flour, 1/2 teaspoon salt and pepper. Cut in shortening until mixture resembles coarse crumbs. Add water, 1 tablespoon at a time, stirring lightly until mixture forms ball. Turn out onto lightly floured board and roll dough to 13-inch circle. Fit loosely into 9-inch pie plate or quiche pan. Fold edge under and flute. Arrange cheese slices on bottom of crust. Fry sausage until cooked and crumbly. Drain off fat. Sprinkle sausage on top of cheese, then top with green onions. Lightly beat eggs in bowl, stir in whipping cream and season to taste with salt and pepper. Pour over cheese and chorizo mixture. Place on bottom rack of oven and bake at 450F 15 minutes. Reduce heat to 350F and bake additional 25 to 30 minutes. Let stand 10 minutes before cutting. j 11308 Chopped Onion 0.75c a 11308 Lemon Juice Preheat oven to 400 degrees. Quickly bring water, butter and salt to boiling. Pull pan almost off burner and turn heat to moderate. Add flour all at once and stir quickly with a wooden spoon until mixture forms a ball. Set pan on a damp cloth. Break an egg into a cup and slide into flour mixture. Beat hard with wooden spoon to blend. Add remaining eggs, one at a time, beating well. Each egg must be blended in before the next is added; mixture will look odd at first, almost curdled, but as you beat, it will become smooth. Pastry is then ready to use in making cream puffs, eclairs, etc. 11308 Worcestershire Sauce 3.00T g 11308 Salad Oil 0.50c h 11308 Sugar 3.00T i 113 chocolate sauce: Make a choux pastry with water, butter, flour and egg. Shape into a 6-1/2 inch ring, 1/4-inch thick. Bake. Cool. Using a sharp knife, slice off top of ring. Fill ring with whipped cream, replace top, cover with chocolate sauce. 1309 Garlic salt 0.50t b 11309 Celery Salt 2.00t c Cut the string beans in pieces; break the cauliflower into flowerets, add the lima beans and corn and cook all four ingredients about 25 minutes. Chop the onions, peppers, and tomatoes. Heat the vinegar and when hot, add the sugar, salt and spices which have been mixed together. Drain the water from the cooked vegetables and add to the hot vinegar. Then add the chopped vegetables and cook about 25 minutes, stirring constantly. Pour into sterilized jars and seal. g Melt butterscotch bits in top of double boiler. Remove from heat and immediatesly stir in chow mein noodles until all are coated then quickly stir in peanuts. Drop on wax paper with tablespoon. Let cool until firm. Makes about 2 dozen. VARIATION: Substitute 2 cups Rice Krispies for chow mein noodles for Clusters Royale. A lighter and less bludgeoning snack. b 18646 Onion; cut into wedges 1.00md Brown ground beef with onions and celery. Drain really good. Rinse in hot water to remove extra grease if you like. Put browned meat into really large casserole or small roaster and add other ingredients up to 3 cups water. Mix all together good and bake at 350 degrees. Cook about 1 1/2 to 2 hours and stir every now and again to stop the mixture from sticking to the bottom of the casserole or roaster ( I use a roaster all the time ). When mixture thickens and rice is soft the casserole is ready to be eaten over chow mein noodles. The soy sauce acn be added if not salty enough, but it really doesn't need it. h 18646 Tapioca 2.00tb i 18646 Cinnamon Stick; 2 inches 0.00 j 18646 Brown sugar; packed 0.33c Combine cabbage, cauliflower, onions, green tomatoes and bell peppers. Sprinkle with salt. Let mixture stand 4 to 6 hours in cool place. Drain well. Combine vinegar, sugar, mustard, turmeric, ginger, celery seeds and mustard seeds in large saucepan. Simmer 10 minutes. Add vegetable mixture and simmer 10 minutes longer. Bring to boil. Pack, boiling hot, into hot sterilized jars, leaving 1/4-inch head space. Adjust lids and process 10 minutes in boiling water bath. Makes 4 pints 0.00 (Braised Red Cabbage with Currants) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ Toast caraway or cumin seeds in a roaster oven or frying pan until they smell nutty, about 1 min. In a large pot, heat wine. Add onion & salt, and saute for 5 min. , until onion wilts and smells very sweet. Add red cabbageand saute over medium-low heat until it wilts a little, about 5 min. (Add water as needed to prevent sticking. ) Add caraway or cumin seeds and currants. Mix vinegar and water or apple juice, pour over the cabbage and mix well. Preheat oven to 375 degrees. Lightly oil a 6-8 cup baking dish and spoon the cabbage and liquid into it. Cover and bake for 45 to 60 minutes. Serve warm or at room temp. Serves 6. This may be refrigerated in dish for 3-4 days and reheated in covered casserole in the oven. a 18647 -inch strips 0.00 b 18647 Can crushed pineapple Combine all ingredients in a blender. Pulse until mixed thoroughly, but still leaving a few tiny chunks of solid vegetables. Wash the label off the ketchup bottle, put your own label on, and fill. For the hot sauce, of course I used Melinda's. You could use Tabasco, Louisiana Red Hot, or whatever you like. And, I used Wright's Hickory Smoke flavoring. -coarse) 0.00 f 18647 Black pepp Drain beets reserving liquid. Set beets aside. In a large saucepan combine beet liquid, water, celery, carrot, bay leaf, garlic, peppercorns and salt. Bring to a boil. Cover, reduce heat and simmer for 15 minutes. Remove vegetables and seasonings with a slotted spoon. Stir in reserved diced beets, lemon juice and sugar. Continue cooking for 10 minutes or until heated through. Serve topped with sour cream and/or dill sprigs. Makes 8 servings. j 18647 Christmas Cranberry Pudding Eggnog Dessert Sauce (To Follow) Cream the butter and sugar in a large mixing bowl. Add eggs, one at a time, beating well after each addition. Sift he flour, baking powder and salt together and add to the creamed mixture alternately with milk. Stir in the cranberries and pecans. Turn into a greased 6-cup Pyrex bowl or mold and cover with foil. Press foil tightly aound edge and secure with string. Place mold ona rack ina kettle and pour enough water into kettle to come halfway up on the mold. Bring water to a boil and cover tightly. Reduce heat to simmer. Steam for 2 hours. Let stand for 10 minutes, then unmold. Serve with Eggnog Dessert Sauce. Pudding may be refrigerated for several days or cooled, wrapped and frozen or several months. Thaw in refigerator, if frozen, then wrap in foil. Bake at 325 degrees for about 45 minutes. EGGNOG DESSERT SAUCE 1 cup butter 1 1/2 cups sugar 1 cup commercial eggnog 1 tblspn rum Combine the butter, sugar and eggnog ina saucepan, then simmer until heated through, stirring occasionally. Stir in rum. Makes 3 cups of sauce. es 0.00 7863 Salt & pepper to taste 0.00 7864 Lotus root 1.00lb 7864 Pork butt Melt marshmallows over hot water until very soft. Grind figs, dates, nuts and cocoanut. Chop and drain cherries. Mix and pat out to 1/2 inch thickness. Cut in squares, roll in granulated sugar. 7864 Peanut oil 1.00tb 7864 Sugar 2.00tb 7864 Water PUT ALL THE INGREDIENTS IN BLENDER AND BLEND. POUR OVER A 3 LBS. CHUCK STEAK AND COVER WITH A CHOPPED ONION,AND 3 CLOVES OF MINCED GARLIC. MARINATE OVERNIGHT. BRUSH WITH MARINADE WHILE GRILLING. 7864 White vinegar 2.00tb 7864 Cornstarch paste 0.00 7865 Beef fla Measure cornflakes,then crush to 1 cup. Place crushed flakes in a mixing bowl. Add egg,1/3 of the barbecue sauce,salt and black pepper;beat until thoroughly combined. Add ground beef; mix well. Shape into 4 oval patties,about 3/4" thick. Place in a shallow baking dish in single layer. Brush patties with the remaining barbecue sauce. Bake @ 375 degrees about 25 minutes for medium doneness. nto 0.25c 7865 Coat beef in a mixture of flour, paprika,1 tsp. chili powder and salt. Brown in hot fat in a large Dutch oven. Add onion and garlic and cook until soft. Then add tomatoes, chili powder, cinnamon, cloves and peppers. Cover and simmer 2 hrs. Add potatoes and carrots and cook until vegetables are done, about 45 mins. 7865 Clove garlic,minced 1.00md Select fresh, crisp cucumbers. Cover with a brine made by dissolving 2 tablespoons salt in 1 quart water. Let stand overnight. Drain. Wash. Soak overnight in clear water. Wipe dry. Cut in chunks. Cook in weak vinegar until tender. Pack loosely in sterilized jars. Cover with a pickling sirup made from remaining ingredients. 7865 Cider vinegar 1.00tb Mix sliced apples and applesauce. Add sugar and seasonings. Cook all night or up to 12 hrs. on low. (I use a Crock pot). When finished, pile high on biscuits or homemade bread and freak out!!! h M. Fertig in Flower and Garden, 2-3/93. 1.00c 000002 7922 Butter and lard 0.50c 000003 7922 Egg Prepare rotini according to package directions; drain. In large bowl, combine rotini, corn, red pepper, mushrooms, olives, celery, onion, and cheese. In small bowl, blend Italian dressing, mayonnaise, and pepper. Add to saald mixture; toss to coat. Gently stir in chunk chicken. Serve immediately or cover and chill. Refrigerate leftovers. 0006 7922 Nut meats 1.00c 000007 792 In a large mixing bowl, mix tomato juice, garlic, sugar, salt, seasoned salt, olive oil, lemon juice, worcestershire sauce, and hot sauce. Mix until oil and seasonings are dissolved. Pour into a large refrigerator pitcher. Stir chunky vegetables into juice mixture and add diced fresh tomatoes. Chill overnight or 4 hours. Serve cold with seasoned croutons on top. tely on standing. ) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MUSTARD PICKLE REL * Note: More water makes the granola chunkier, less makes it crumbly. Preheat oven to 350 F. In a large bowl or pot, combine oats, nuts, seeds, millet, flour, and salt. Mix together honey, water, and vanilla, and stir into dry ingredients. Spread on a lightly oiled baking sheet and squeeze mixture together to form small chunks, but don't crowd; the chunks need to bake clear through. Roast until golden brown, about 10 to 20 minutes. (With the larger amount of water, reduce heat and bake longer. ) As it bakes the granola may need stirring to brown evenly. Cool thoroughly before storing. Variations: Replace part of the water with the freshly squeezed juice of 2 oranges (and add the grated rinds if the oranges were not sprayed with pesticides), or use 2 teaspoons orange oil. For "gingerbread" granola, use half molasses (for half honey) and add 2 teaspoons cinnamon, 1 teaspoon ginger and 1/4 teaspoon cloves. For a nice change, substitute maple syrup for honey. Remove stem end from beans; cut beans into 1 inch lengths. There should be about 8 cups. In a large pot of rapidly boiling water, cook beans, about 1/3 at a time, until tender-crunchy, about 3 minutes. As each batch cooks, transfer immediately to large bowl of cold water to chill. Blanch peppers and onions in similar way, boiling peppers for 1 minute and onions for 2 minutes. Drain thoroughly. In a medium bowl, blend tumeric, mustard, flour and salt into sugar. Stir in cold water to make a smooth paste. In a large heavy preserving kettle, combine vinegar and celery and mustard seeds; bring to boil. Stir in about 1 cup of spiced vinegar into mustard paste, then whisk mustard past into spiced vinegar in saucepan. Cook over medium heat, whisking constantly until sauce is smooth. Reduce heat and simmer uncovered, for 5 minutes. Pour drained vegetables into sauce; mix well and return to a boil. Reduce heat and simmer 4 - 5 minutes or until vegetables are tender. Ladle into hot sterilized jars leaving 1/8 inch head space. Seal. I prefer to process these in a boiling water bath for 10 minutes for 1/2 pint jars and 15 minutes for pint jars. Makes about 9 cups. ck to a boil. Turn the heat down to a simmer. Add the leches or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once. da 0.50ts 000009 7924 Ground Cinnamon 1.00ts Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with freshly baked bread. Wine: Chardonnay such as Raymond California Select 1989 Makes 8 to 10 servings. salt cayenne pepper 1. Melt the butter in a large stockpot over medium heat. When it is hot, add the onion and carrots and cook, stirring constantly, until the onion begins to turn translucent, about 5 minutes. Meanwhile, mix 1 cup of the stock with the peanut butter in a medium-sized bowl until smooth. Add the remaining 7 cups chicken stock to the vegetables. Stir, and add the tomato, potatoes, roasted pepper, and 2 Tablespoons of the parsley. Pour in the peanut butter mixture, and stir. Cover and bring almost to a boil. Simmer, partially covered, until the potatoes are cooked through, about 15 minutes. Then add the zucchini and the mushrooms, stir, and continue cooking until the zucchini is tender but still has texture, about 10 minutes. Stir in the fish and the peas, and cook until the fish is opaque and the peas are still bright green, 5 to 7 minutes. Add the lemon juice, stir, and season to taste with salt and cayenne pepper. Ladle the peanut soup into warmed soup bowls, garnish with the remaining 1 Tablespoon parsley, and serve immediately. 01835 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001836 0000001837 Combine the leeks and margarine in a 2-quart casserole. Microcook on High for 3 to 4 minutes, stirring once, until tender. Add the broth, potatoes, salt and pepper. With vented cover, microcook on High, for 4 minutes, stirring twice. Add the corn, dill, Parmesan cheese , and pepper sauce; stir well. With vented cover, microcook on High for 3 to 4 minutes until potatoes are tender. Let stand, covered, for 3 minutes before serving. Makes 4 servings. Per Serving: 111 Calories; 4 g Protein; 2 g Fat; 211 mg Sodium 20 g Carbohydrates; 1 mg Cholesterol [WEIGHT WAtCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. 000001839 0000001839 0000001839 0000001839 0000001839 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001840 0000001841 Cut off roots and tops of leeks. Discard coarse outer layers. Rinse and pat dry. Slice leeks thinly. In sauce pot, melt butter over medium high heat. Add leeks. Saute 2 minutes or until tender. Add broth, parsley and pepper to pot; bring to a boil. Add potatoes and simmer 7 minutes. Add chicken and simmer 8 minutes or until potatoes and chicken are tender. Stir in corn. Heat through. This is from one of my MIL's clippings from Women's Day. Date unknown Shared by Robert Rostrup Bring 1-1/2 cups water to boil in base of steamer. Place green onions, asparagus, zucchini and broccoli on steamer rack. Cover and cook until vegetables are just tender, about 5 minutes. Transfer vegetables to plate and cool. Reserve steaming water. Add enough milk to reserved steaming water to measure 2 cups liquid. Dice vegetables and then set aside. Melt butter in heavy large skillet or Dutch oven over medium-low heat. Add onion and celery and cook until tender, stirring occasionally. Meanwhile, bring milk mixture to simmer. Stir into skillet. Bring to boil, stirring constantly. Add diced vegetables to soup and heat through. Season with salt and pepper. Garnish with cilantro and serve. Bon Appetit, May, 1988. 001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 0000001845 Heat the oil in a large pan and toss the onion, garlic, celery, carrots, parsnips and potato in it over a low heat. Add the juice and water, marjoram, oregano, salt and pepper to taste. Increase the heat and simmer for 20 minutes. Add the drained chickpeas and the cabbage, if you are using it, and cook for a further 10 minutes. Serves 6. From Claire Hopley- Amherst Bulletin- 1-29-93 0.75lb a 18652 - skinless, boneless In bowl, mix 2 tbsp lemon juice per 4 cups of water. Peel, halve, and core pears, dropping them into acidulated water as you work. Drain and arrange pears snugly, cored sides up, in greased 13x9 inch baking dish. Mix chutney and apple juice; pour over pears. Dot with butter. Bake in 325 F oven for 30 minutes or until tender and glazed, basting occasionally. Makes 12 servings. 0.50ts e 18652 Green bel In bowl, toss together chicken, celery, onion and apples. In small saucepan, combine raisins, wine and curry powder; heat until raisins are plump. Pour over chicken mixture. Combine mayonnaise, sour cream,chutney and giner; pour over chicken mixture and stir gently to coat. Makes 6 servings. h 18652 Scallions 2.00 i 18652 Blend well the peanut butter, cream cheese, salt, wine worcestershire and chutney. Spread on toast. Cut into individual triangles or fingers. Makes 2 cups of spread. 00tb k 18652 Oil, preferably peanut 2.00c l 18652 Canned leches, drained, or: 3.00oz m Combine ingredients and mix until smooth. 1.00 n 18652 SAUCE --------- 0.00--------- o 18652 Chicken stock 0.67c p 18652 Light soy sauce 1.00tb q Soften gelatin in cold water. Heat 1/2 of the cider to boiling. Pour over gelatin. Stir until dissolved. Add salt. Sweeten to taste. Continue stirring until dissolved. Add cold cider. Pour into molds. If desired, 1/2 cup diced celery, 2 tablespoons chopped green pepper, and 1 tablespoon chopped pimento may be added. t 18652 Sugar 1.00tb Soften gelatin in cold water. Add boiling water. Sweeten to taste. Stir until dissolved. Add cider and lemon juice. Chill until partially set. Add grapes. Pour into mold. 6 servings. 1.00ts w 18652 Water 1.00ts x 18652 SAUCE --------- 0.00--------- Combine ingredients. Sweeten to taste. Freeze. arlic, Finely Chopped 4.00md a 18653 Hot Red Chili Or Cayenne 1.00tb b 18653 -Pepper Flakes, Crushed 0.00 c 18653 Fresh Lime Juice 6.00tb Place all ingredients in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Makes about 1 1/4 cups Pesto 0.00 2566 Zucchini Sliced 1.00sm 2566 Yellow Squash, Halved 1.00sm CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. 3.00tb 2567 Lemon juice 3.00tb 2567 Sugar 4.00tb This dish is a hearty chili turned into a party dish by adding a cornmeal layer and a garnish of cut-up vegies. Prep time: 30 minutes plus cooling Cooking time: 25 minutes Cornmeal layer: whisk cornmeal, salt and water together in large saucepan. Bring to boil over medium-high heat, whisking constantly. Cook until thickened, 1-2 minutes. Remove from heat and stir in butter and cheese until melted. Immediately pour cornmeal mixture into shallow 3-quart casserole. cool until firm, 30 minutes. (Can be made ahead. Cover and refrigerat chili and cornmeal layers separately. Assemble casserole, cover and bake in preheatd 375~ oven 1 hour or until heated through. ) Preheat oven to 375~. Spread top of casserole with chili. Cover and bake 25 minutes or until heated through. Garnish with toppings. Makes 8 servings. Per serving: 545 calories, 34 mg protein, 31 gm fat, 33 gm ccarbohydrates, 1,093 mg sodium, 124 mg cholesterol. ** Double-Header Chili A no-fuss feast taht makes 2 meals, with or without beans. Prep time: 10 minutes Cooking time 2 to 2-1/2 hours 4 lbs. boneless lean beef chuck, cut into 1-inch cubes 6 cups chopped onions 1 bottle (12 oz) beer 1/2 cup chili powder 6 Tbsp tomato paste 2 Tbsp seeded, minced jalapeno chile 2 Tbsp minced garlic 2 1/2 tsp salt 1 tsp ground pepper Preheat oven to 325~. Combine all ingredients in heavy Dutch oven. Cover tightly and cook 2 to 2-1/2 hours, until meat is very tender. (Can be made ahead. Cover and refrigerate up to 3 days. Or freeze up to 1 month) Makes 11 cups. Per cup: 310 calories, 34 gm protein, 13 gm fat, 13 gm carbohydrates, 756 mg sodium, 107 mg cholesterol. CHILI with BEANS: Combine 5-1/2 cups chili with 1 can (19 oz) red kidney beans, drained and rinsed, in large saucepan. cook over medium heat until heated through, 10 minutes. Makes 7 cups. Per cup: 300 calories, 31 gm protein, 11 gm fat, 18 gm carbohydrates, 690 gm sodium, 84 mg cholesterol. 2568 Vinegar * sweetener equivalent to 4 tsp sugar Soften gelatin in 1/4 c apple juice. Combine remaining apple juice, lemon juice, cinnamon stick and food coloring, if desired, in a saucepan. Boil about 7 min to reduce by 1/3. Remove from heat. Stir in sweetener and softened gelatin until it dissolves. Discard cinnamon stick. Pour into a sterilized jar. Cover tightly. Store in refrigerator. Makes about 1 cup Each serving 1 tbsp, 1 ++ Extra 3 g carbohydrate, 12 calories (about 1-1/4 lbs.), Servings: 4 Cut off about 1/4-inch from bottoms of apples, core apples almost to bottom and cut strip of peel from top of each. Place apples in 8-inch round glass cake dish. Place butter in 1-cup glassmeasuring cup. Microwave at high 30-45 seconds, or until melted. Stir in sugar, flour, cinnamon, nutmeg and raisins. Divide evenly among apples, filling centers. Cover with vented plastic wrap. Microwave at high 4-1/2 to 5-1/2 minutes, or until apples are tender, but still firm. Let stand covered 5 minutes. Makes four servings. NOTE: The following are baking apples: Granny Smitth, Rome, Beauty, Jonathan and Golden Delicious. eserved juice. Set aside. Thread meatballs,pineapple,green pepper,cherry tomatoes and mushrooms on 6 metal skewers. Grill or broil kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning and brushing with Steak Sauce Mixture,frequently. Serve with rice bedding. Makes 6 servings. 7925 Large Eggs Dissolve yeast in warm water and add to milk which has been allowed to become lukewarm. Add sugar (about 3 Tbsp), salt and flour, and knead thoroughly until it becomes a soft dough. Place the dough in a buttered bowl and butter the top of the dough. Cover bowl and put in a warm place. Permit it to stand until the dough becomes three times its original size. Roll until it is one fourth of an inch in thickness, brush with butter and spread with the raisins, currants, citron, brown sugar and cinnamon. Roll as a jelly roll and cut into slices 3/4 inch thick. Place slices in buttered pans, spread well with brown sugar, and bake at 400-F for 20 minutes. -------------- ~------------- ~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) Cream butter and sugar well, then add the beaten egg yolks and beat well. Add the milk. Sift the dry ingredients together and add to mixture. Fold in the stiffly beaten egg whites. Pour into well-greased layer cake pans and bake at 375 F for 20 minutes. When cool, ice with favorite frosting. 7926 Cinnamon 1.00ts 79 Combine ingredients. Boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. When cool, cut in squares. Jennie M. Cable, Columbia, MO. large skillet with the garlic. When it's hot, add the peppers, sprinkled with salt, and stir so that all are coated with the oil. Cook over a brisk heat, shaking the pan occasionally until the peppers are hot and beginning to cook, about 5 minutes, then stir in the tomato paste. When it is well incorporated, add the vinegar and stir. DIRECTIONS: Preheat oven to 400-F. Melt the butter and add the flour. Add the milk gradually, stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the sugar, cinnamon and cherry liqueur (opt). Fold in the cherries cut into pieces. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the cherry sauce into the beaten egg whites. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. May be served with a chocolate sauce. ll dish if it is to be used at once, or put in a jar and refrigerate until needed. This is a subtle and tasty sweet and sour sauce which can be used for any deep-fried foods, such as the Fried Wonton. It keeps well in a tightly sealed jar in the refrigerator. Makes 1/2 Cup 000008 7928 Dried apricots 0.67c Beat together and pour into greased and floured sheet pan. Bake at 350 degrees for 20 minutes. Frosting: Take 1 (3 oz. ) pkg. cream cheese, 1 Tbsp. milk, 1 sq. melted chocolate, 1 dash salt, 2 1/2 c. sifted confectioners sugar and 1 tsp. vanilla; mix together until smooth. Mix and frost cooled cake. 0000010141 0000010141 0000010141 0000010141 0000010141 0000010141 0000010142 0000010142 0000010142 0000010142 Mix thoroughly. Place in shaker to use in recipes and sprinkle of toast and desserts. 0000010142 0000010142 0000010142 0000010142 0000010142 0000010142 0000010143 0000010143 0000010143 0000010143 0000010143 0000010143 0000010143 0000010143 0000010143 0000010144 0000010144 0000010144 0000010144 0000010145 0000010145 0000010119 Stick skewers into clean red apples. Combine in heavy saucepan, sugar, syrup and cinnamon oil and cook over low heat. Stir until dissolved. Turn to medium heat and do not stir. Cook to 248 degrees on a candy thermometer. Stir in coloring. Place pan over boiling water while twirling one apple at at time in mixture. Twirl once and then set it up and twirl apple again. Place on buttered pan or foil and store in refrigerator. 0000010147 0000010147 0000010147 * Chicken wings should have tips removed and be disjointed. ~------------------------------------------------------------------------- Mix all ingredients in a plastic bag, then knead occasionally for 2 hours. Cook on a grill or under broiler. Cook for 10 minutes on one side and then turn and baste with the marinade. Continue cooking for 10 minutes or until done. Serve immediately or refrigerate until needed. 0000010149 0000010149 0000010149 0000010119 PREHEAT THE OVEN TO 450F. Combine the flour, baking powder and salt in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough into a rectangle 1/3-inch thick. Mix the melted butter with the brown sugar, cinnamon and nuts. Press the mixture into one half of the dough, then fold the dough over to encase the filling, pressing it lightly to adhere. Cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14. These biscuits are delicious served warm with sweet butter or apple butter. 010154 0000010154 0000010154 0000010154 0000010154 0000010154 0000010154 0000010154 0000010154 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010155 0000010156 0000010156 Drop the peaches in a pot of boiling water and boil for 30 seconds. Rinse them under cold water and slip off the skins. Pit the peaches and coarsely chop them. Tie the cloves, allspice, and cardamom in cheesecloth (or wrap in foil and pierce with fork). Combine the peaches, spice bundle, orange juice, lime juice, honey, cinnamon, and ginger in a heavy saucepan. (The amount of honey needed well depend on the sweetness of the peaches. ) Simmer for 5-10 minutes, or until the fruit is very soft. Remove the spice bundle and let the soup cool to room temperature. Puree the soup in a blender and chill. Just before serving, whisk in the yogurt and candied ginger. Correct the seasoning,adding honey and lime juice to taste. Serve in glass bowls or wine goblets, garnishing each with a sprig of mint. Serves 4-6. 2.00tb i 18656 Salt 1.00ts Combine the sugar and water. Cook to a soft ball, then add the cinnamon and salt, mix well; - then add your pecans. Stir until it hardens. Pour out, let cool, then lets eat!! a pods 6.00oz l 18657 Red bell peppers 1.00lb a 18657 Fruity olive oil 2.00tb Crumble yeast in water. Add 1 cup flour and let rise till doubled. Sprinkle 1/2 cup flour over raisins and almonds. Cream sugar and butter and add eggs, salt, and cinnamon. Add fruit and nuts, yeast, and remaining flour to creamed mix. Put in greased bowl in warm place, cover with plastic wrap and let rise till doubled in bulk. Divide into 2 loaves and place in greased pans. Brush tops with melted butter. Let rise again. Bake at 350 for 45 min. 0.00 Mix and form into sticks. Bake at 350 until light brown; remove from oven and roll immediately in cinnamon - sugar mixture. g 18657 Balsamic vinegar 1.00tb h 18657 Small basil leaves 0.00 i 18657 - left whole, -=OR=- 0.00 milk, by the tsp, to desired consistency Combine nuts, brown sugar, flour, and cinnamon. Cut in margarine until mixture resembles coarse crumbs. Combine cream cheese, sugar, and margarine, mixing at medium speed of electric mixer until well blended. Blend in eggs and vanilla. Add combined dry ingredients alternating with milk, mixing well after each addition. Pour batter into greased and floured 13x9 inch baking pan. Sprinkle with nut mixture. Bake at 350 * for 30 minutes, or until wooden pick inserted in center comes out clean. Mix powdered sugar, vanilla, and milk to reach glazing consistency. Drizzle over top of cooled cake. c 18658 Chinese white rice vinegar 1.00tb d 18658 -=OR=- Cider vinegar 0.00 e 18658 Hot water Sift flour, 1 cup sugar adn salt together. Cut in the butter until the mixture resembles coarse meal. If using oil, stir oil into liquid ingredients after adding the egg. Dissolve yeast in warm water, stir vigorously, and allow to ferment for 5 to 10 minutes. Then add the egg and anise extract or aniseeds. Add a small quantity of the flour mixture to the yeast and beat until thoroughly blended. Let stand for a few minutes, or until dough becomes light and airy. Add the rest of the flour mixture, adding more flour if necessary to make a stiff dough. Knead on a lightly floured board until satiny. Butter the top of the dough, cover with wax paper and let rise until doubled. When the bread has risen, punch it down, and let it rise until doubled again. Knead the dough slightly, then form into balls the size of an orange. With a rolling pin, flatten to 1/2 to 3/4 inch thick. Prepare a topping by mixing together the melted butter, remaining 1 cup sugar and the cinnamon. Spread topping on all sides of the rolls. Let rolls rise until light and about doubled in size. When nearly doubled, preheat oven to 400 degrees F. Bake in a preheated oven for 20 to 25 minutes, or until golden. Slice thinly and butter generously with soft butter. Arrange slices on a platter as desired. They will keep for 2 to 3 days at room temperature when well wrapped. Maximum recommended freezer storage: 3 months Makes 8 to 10 small loaves. b 18660 In shallow 2-quart casserole, evenly spread bread cubes; set aside. In blender, sprinkle unflavored gelatine over cold milk; let stand 2 minutes. Add hot milk and process at low speed until gelatine is completely dissolved, about 2 minutes. Add cottage cheese, egg substitute and brown sugar; process at high speed until thoroughly blended. Pour into prepared casserole; toss bread cubes until coated. Chill until firm, about 2 hours. c Simmer 2 cups blueberries with 1 cup sugar, a cinnamon stick and 12 whole cloves until thick; remove spices before serving. (Tie spices in cheesecloth for easy removal). Ladle warm sauce over vanilla ice cream or shortcake. e 18661 Minced fresh parsley 1.00tb f 18661 Grated fresh lemon rind 0.25ts g Stir 2 cups of flour and the yeast together in a large mixing bowl. Heat the milk, water, 1/4 cup sugar, oil and salt in a saucepan over very low heat until very warm, (120-130 degrees F. Ad the liquid mixture to the flour-yeast mixture. Beat, with an electric mixer at medium speed, until smooth, about 3 minutes. Blend in the egg and then stir in the raisins. Gradually stir in enough of the remaining flour to make a moderately soft dough, (It will be slightly sticky and light in weight). Turn the dough out on a lightly floured surface, adding flour if needed as you knead the dough, and knead until smooth and satiny about 10 minutes. Cover the dough with the bowl and let rest for 20 minutes. Combine the 1 cup of sugar and the cinnamon, then set aside. Punch the dough down and divide in half. Roll out one half, on the floured surface, to a 14 X 7-inch rectangle. Brush with the melted butter and sprinkle with half of the cinnamon-sugar mixture. Beginning at the narrow end, roll up tightly like a jelly roll. Press the edges to seal and fold the ends under. Place in a greased 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Repeat for the second half. Brush the tops of the loaves with the remaining butter. Cover and let rise in a warm place until doubled, about 45 minutes. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the loaves sound hollow when tapped. Remove from the pans immediately and cool on wire racks. ery 2.00c Heat oven to 375 degrees F. Mix brown sugar, shortening, margarine and eggs. Stir in remaining ingredients. Drop by teaspoonfuls about 2 inches apart onto greased cookie sheet. Bake about 10 minutes. Makes About 5 dozen. 1.50c j 18663 Vinegar 1.50c k 18663 Cloves 1.00tb Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Pour into 4 cups. To each serving, add a dash of ground cinnamon and about 2 tablespoons of condensed milk; stir to blend. Typed by Syd Bigger. 0.50c a 18664 Vinegar 0.25c b 18664 Water Combine first 11 ingredients, bring to boil, reduce heat and simmer about one hour. Add next three ingredients and cook about 5 minutes until vermicelli is tender. Remove from heat and set aside for 5 minutes. Beat yolks and cream and whisk in 1/4 cup of cooking liquid. Stir into ciorba. Add remaining ingredients and sprinkle individual servings with cheese. ice 1.00ts d 20777 Finely chopped Traditionally this layered pie is best made with game. Failing a supply of venison or pheasant it can be made with a mixture of meats and poultry as is this recipe. Servings: 8 to 10 Pastry for double crust pie Cut chicken, beef and pork into 1 inch cubes and place in a large bowl. Combine with onions; cover and refrigerate for at least 12 hours or overnight. Arrange salt pork evenly in the bottom of a 3 quart casserole, preferably cast iron with a cover. Layer with 1/3 of the meat mixture and 1/3 of the potatoes; season with 1/3 of salt, pepper and spices. Roll out half of the pastry slightly thicker than for a normal pie and arrange on the potato layer, cutting a small hole in the centre. Repeat with 2 more layers of meat and potatoes seasoned with salt, pepper and spices. Cover with remaining pastry, cutting a small hole in the centre. Slowly add enough chicken stock through the hole until liquid appears. Cover dish and bake in a preheated 400 deg F oven for 45 minutes or until liquid simmers. Reduce temperature to 250 deg F and continue to bake, covered, for 5 to 6 hours more or until top crust is a rich golden brown. Chicken breasts and thighs 1.50lb a 20779 Water 0.00 b 20779 Celery 2.00 c "This traditional salmon dish comes from Auberge La Msrtre, an inn on the north coast near St. Anne des Monts. Proprietors Roger Fournier and Marie France Crevier specialize in fish and game dishes. " Cut salt pork into thick strips and spread evenly in the bottom of a 2 qt casserole. Dredge salmon lightly with flour. Arrange half the fish on the salt pork. Sprinkle with half of the celery, onion and potato slices; season with salt and pepper to taste. Roll out half of the pastry, slightly thicker than normal, to fit the size of the casserole. Cover potato layer with the pastry, cutting two large vents. Pour in water through the vents until level with the pastry. Layer with the remaining fish, celery, onion and potato to taste. Cover with top pastry crust and again cut out two vents. Pour water in vents until level with pastry. Bake pie in a preheated 350F oven for 1 1/2 hours or till crust is golden-brown. SERVES:4-6 0.25c Simmer slowly, stirring frequently, until thick. ted 1.50c e 20780 -mixed nuts such as 0.00 f 20780 -walnuts, blanched almonds 0.00 g 20780 -hazelnuts, pistachios 0.00 Servings: 6 lemon zest lime zest orange zest Red Onion Relish (recipe included) In Medium bowl, mix together orange juice concentrate, lemon juice, lime juice, chicken broth granules and cilantro. Add chicken, turning to coat. Marinate 1 hour. Remove chicken from marinade and drain, reserve marinade. Dust chicken lightly with flour. In large non-stick frying pan, place butter and melt over medium heat. Add chicken and cook about 4 minutes or until brown. Turn chicken and cook 1 minute more. Add reserved marinade and cook, turning about 10 minutes or until liquid is reduced and fork can be inserted in chicken with ease. Remove chicken to serving platter. Sprinkle with lemon, lime and orange zest. On each breast half, trail from center to sides, 1 heaping tablespoon red onion relish. RED ONION RELISH In small saucepan, mix together 1 1/2 cups diced red onion, 1 1/2 Tbl. butter and 1 1/2 Tbl sugar. Cook about 4 minutes or until onion is barely limp. Add 3 Tbl vinegar and 1 Tbl water. Cook, stirring occasionally, 3 minutes more. Remove from heat and add 1/16 tsp anise seed. 5627 Sweet rice flour 0.33c 5627 + 2 t almond powder 2.00tb 5627 Cold water 0.50c 5627 Cold mi * Ancho chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cook onion, ground red chiles, red pepper and ancho chile in oil, stirring frequently, until onion is tender, about 5 minutes. Stir in remaining ingredients. Heat to boiling, reduce heat to low. Simmer uncovered, about 10 minutes, stirring occasionally. Makes about 2 1/3 cups of sauce. 3.00tb 5628 In food processor, combine all ingredients; process until smooth. Chill soup at least 30 minutes before serving. Each 1/2 cup serving provides: 1/2 M, 1 FR, 15 C Per serving: 94 cal, 4 g pro, 2 g fat, 16 g car, 43 mg sod, 6 mg chol 5628 Ripe Avocado 1.00md 5628 Lemon Yogurt 1.00c Combine chicken and 1/2 cup teriyaki sauce in bowl. Refrigerate for 1-2 hours. Drain chicken; slice into thin strips. Stir-fry chicken in oil in large skillet over medium-high heat 5 minutes until cooked through. Add sesame seeds, ginger, walnuts, 3 tablespoons teriyaki sauce and rice; stir-fry to heat through. Add orange and lemon. Serve. (Pam Pearson, Pawtucket RI) 5629 Flour 2.00c Citrus Custards Orange, lemon, and lime slices for garnish Preheat oven to 350 degrees. Grease six 6-oz. custard cups, place cups in baking pan. From orange, lemon and lime, grate enough peel to measure 1 teaspoon each. From lemon, squeeze enough juice to measure 1 teaspoon. From lime, squeeze enough juice to measure 2 teaspoons; set peels and juices aside. In bowl with electric mixer at low, beat milk, sugar, eggs, egg whites, liqueur, gingerroot, and citrus peels until well-blended. Evenly pour custard into prepared cups. Pour enough hot water into baking pan to come 1/2 up sides of cups. Bake 30 minutes until knife inserted in center comes out clean. Remove cups from baking pan, cool 30 minutes. In food processor, puree mango, lemon and lime juices. To serve, run knife around edge of custard cups. Invert onto dessert plates. Sppon sauce around custard. Garnish. 5630 Warm water 1.00ts This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 2 servings. Heat 1 cup water and the sugar in small saucepan to boiling; boil 3 minutes, stirring to dissolve sugar. Remove from heat, add citrus juice and zest, and stir thoroughly. Pour citrus mixture into stainless-steel mixing bowl. Freeze until slushy, 30-45 minutes. Remove granita from freezer and beat, using hand-held electric mixer, to mix ice with liquid. Return to freezer and repeat freezing and beating 3 or 4 more times until frozen to tiny uniform ice shavings. Nutrition Information per Serving: 124 calories 1 g protein 30 g carbohydrates 0 g fat (0% of calories) 1 mg sodium 5615 0000005615 0000005615 0000005616 0000005616 0000005616 0000005616 0000005616 0000005616 0000005616 0000005616 0000005617 0000005617 0000005617 0000005617 0000005617 0000005617 Servings: 1 For marinade, in a 1-cup measure combine lemon juice, sherry, oil, oregano, and garlic salt. Set aside 2 tablespoons. Pour remaining into a plastic bag in a bowl; add chicken or fish. Close bag; chill 1 hour, turning once. For salsa, combine the 2 tablespoons marinade, tomato, green onion, olives, parsley, and almonds. Cover; chill till serving time. Drain chicken or fish, reserving marinade. Grill till chicken is tender and fish is flaky, turning and brushing often with the marinade. Serve with chilled salsa and avocado slices, if desired. Makes 4 servings. Nutrition facts per tablespoon salsa: 13 cal. , 1 g total fat (0 g sat. fat), 0 mg chol. , 13 mg sodium, 1 g carbol, 0 g fiber, 0 g pro. Daily value: 1% vit. A, 5 % vit. C, 0% calcium, 0% iron. 0000005620 0000005620 0000005620 0000005620 0000005620 0000005620 0000005620 0000005621 0000005621 0000005621 0000005621 0000005621 Place mushrooms, oil, zests and juices in a non reactive saucepan over high heat. Bring just to a boil and remove from heat. Transfer mixture to a glass jar or bowl, and stir in garlic, salt, mustard seed, oregano,cilantro, cayenne, and pepper. Allow to cool completely, then cover and refrigerate, stirring occasionally, for at least 24 hours before serving. Drain mushrooms and serve. Serves 4. 000005623 0000005623 0000005624 0000005624 0000005624 12 fresh or frozen large Shrimp, peeled and deveined (about 1/2 lb total) Halve any large scallops. Place scallops and shrimp in a plastic bag set in a deep bowl. For marinade, combine orange peel, orange juice, soy sauce, gingeroot, garlic, and red pepper. Pour over seafood. Seal bag. Marinate in the refrigerator 30 minutes. Drain, reserving marinade. If using fresh pea pods, cook in boiling water about 2 minutes; drain. Or, thaw and drain frozen pea pods. Wrap 1 pea pod around each shrimp. Thread pea pods and shrimp onto four 10-12" skewers alternately with scallops and orange wedges. Grill kabobs on an uncovered grill directly over medium-hot coals for 5 minutes. Turn and brush with marinade. Grill 5-7 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. Broiler Directions: Place kabobs on the unheated rack of a broiler pan. Broil 4" from the heat for 4 minutes. Turn and broil 4-6 minutes more or till shrimp turn pink and scallops are opaque. Brush occasionally with marinade. ******************************************************* *** Per serving: 133 calories, 22 g protein, 7 g carbohydrates, 1 g fat, 105 mg cholesterol, 305 mg sodium, 380 mg potassium. 005632 0000005632 0000005633 0000005633 0000005633 0000005633 0000005633 0000005634 0000005634 0000005634 0000005634 0000005634 0000005635 0000005635 0000005635 0000005635 PUT THE ORANGE PEEL, orange juice, lemon juice and vinegar in a bowl with the salt, scallions and crushed fennel seeds. Whisk in the oils, then the herbs. Taste, and adjust any of the ingredients if necessary. The dressing should be fresh and sparkly. 0000005636 0000005636 0000005636 0000005637 0000005637 0000005637 0000005637 0000005637 0000005637 0000005638 0000005638 0000005638 0000005638 * Pork chops should be cut about 1/2-inch thick. ** Orange should be cut into 6 wedges. ~------------------------------------------------------------------------- Cover chiles with water. Let stand until softened, about 1 hour. Drain and finely chop. Place pork chops in a shallow glass or plastic dish. Place chiles and remaining ingredients, except the orange, in a blender container. Cover and blend, at low speed, until smooth. Pour over chops. Cover and refrigerate at least 3 hours, spooning marinade over chops occasionally. Set oven control to broil. Remove chops from marinade and sit marinade aside. Place chops on rack in a broiler pan. Broil, with tops of the chops 3 to 5 inches from the heat, until light brown, about 10 minutes. Turn the chops and brush with the marinade. Broil until chops are done, about 5 minutes longer. Garnish with orange wedges and serve. 18670 Broken cinnamon sticks 2.00tb Cut 2 pounds pork tenderloin and 2 pounds veal steak in pieces 1 pieces of veal and pork on wooden skewers until 6 pieces are used. Roll each in cracker crumbs. Dip in beaten egg. Brown on all sides in deep fat (365 F). Place in baking pan. Add 2 cups milk. Cover. Bake in slow oven (325 F) about 2 hours. 8 servings. 1.50c a 18671 Sweet Pickle Relish 0.50c ea canned) ea chives, chopped for gar ea chicken broth for thin soup ea (optional) In medium saucepan, over medium-low heat, melt butter, blend in flour and seasonings. Gradually stir in cream. Bring to boil stirring constantly. Remove from heat and place in refrigerated bowl, cover and chill. Add remaining ingredients and chill well for 4-6 hours at least (preferably overnight). Garnish with chives whenserving. 1.00ts Open can of olives. Eat a handful, just to make sure. Eat a few more. As long as you leave at least half the can, you've got enough. Chop them up. Add the chopped olives to the rest of the ingredients, stir, and chill for 2 hours before serving. Quantities on the spices are left to you. Btw, if you have never tried cream cheese and chopped olive sandwiches, let me recommend them. Soften a package of cream cheese, add small can chopped olives and a teaspoon or so of lemon juice. Stir well and spread. Gutsy eaters add turkey. d 18672 Salt 1.00ts e 18672 Garlic Chili Sauce 1.00tb f 18673 Dry mustard 0.50c a 18673 Malt vinegar Cook bacon, drain on paper towels and reserve drippings. Saute onion in reserved drippings until tender. Set aside. Combine potato, water, salt, pepper and cook until tender. Stir in clams, milk, butter and onion. Heat thoroughly. Springle crumbled bacon over each serving d 18674 --------- 2.50 DECORATION --------- a 18674 -More flour may be necessary Place clams in soup kettle, cover with water, and steam open. Remove clams from their shells, and mince fine; reserve. Strain clam liquid and reserve. Saute pork and onions in butter until onions are clear. Add tomatoes and simmer 5 minutes, stirring. Add celery, carrots, parsley, basil, thyme, bay leaf, garlic and soy sauce. Stir in correct amount of liquid (clam cooking water plus additional water, if needed); simmer, covered, 1 hour. Add potatoes and simmer 15 minutes. Add clams and simmer another 8 minutes. Adjust seasonings if necessary. Serve immediately, with crackers. 18674 Salt 0.50ts g 18674 Butter; at room temperature 0.50c h 18674 Glaceed cherries 0.50c i 18674 Chop Combine clams, their liquid and water; bring to a boil. Drain clams, reserving liquid. Remove clams from shells; chop meat; set aside. In butter, fry pork with onions, until onions are clear. Add potatoes and liquid from clams; simmer 20 minutes. Stir in half & half, seasonings, and clams. Heat through. Serve hot. l 18674 -or pecans 0.00 m 186 Melt butter in skillet. Add bacon and fry until crisp. Drain bacon on absorbent paper. Saute onion until transparent. Add potatoes, clams, parsley, salt and pepper. Press down with a spatula and cook over moderately high heat until bottom is brown. Turn it with a spatula, mixing some of the crust throughout. Press down again and cook until bottom is again brown. Top with cheese and bacon bits. Cover tightly and cook for about 1 minutes, until cheese melts. Serve immediately, garnished with a parsley sprig. Halves of glaceed cherries 7.00 r 18674 Walnut or pecan halves 7.00 s 18674 ICING --------- 0.00--------- t 18674 Confectioners' sugar 0.50c u Melt, do not stir. Remove from heat and let stand 10 minutes. The butter will separate and the milk solids will settle to the bottom of the saucepan. Skim the butter fat from the top; discard milk solids. Place several layers of cheesecloth in a strainer; strain butter fat through cheesecloth into a small bowl. Yeilds about 1/2 cup. Note: Clarified butter is also referred to as drawn butter. 18674 GLAZE --------- 0.00--------- Disolve Yeast in warm water in large bowl. When dissolved,add sugar,salt and HALF the flour. Mix well. Add eggs and oil,then slowly stir in most of remaining flour. Dough will be quite heavy,add a little water and beat until dough starts to pull away from sides of bowl. Turn out onto well floured surface and knead for about 10 min. Add only enough flour to keep dough manageable,knead until dough is smooth and elastic. Place dough in large oiled bowl,turn so top gets oiled also. Cover with damp towel and let rise in warm place for abt. 2 hours,punching down every 20 minutes. Divide dough into three parts,shape into loaves(or twist),place in well greased loaf pans or baking sheets. Let rise until double in bulk. Preheat oven to 375 degr. Brush tops of loaves with beaten Egg and sprinkle with seeds. Bake for 30 to 45 minutes; or until brown. Remove from oven and cool on rack. e 18675 Salt 1.00ts From Bon Appetit, June 1992 Saute chicken in sesame oil (or other oil) and cut into small pieces. Set aside. In a saucepan, boil 2 cups of chicken broth, the coconut milk, and the lemon grass. Add cooked chicken to the soup and cook for 12 minutes. Strain soup through sieve into a small pan and add chicken, lime juice and jalepeno. Simmer 20 minutes. 2 servings Posted by Don Burrell i 18675 Ginger 0.12ts Skin chicken pieces, if desired. Heat oil and butter in large, heavy skillet over medium heat. Add chicken in one layer, without crowding; cook in two batches if necessary. Cook until lightly browned, about 5 minutes; turn and brown other side. Season lightly with salt and pepper. If cooking two batches, remove cooked chicken from skillet and keep warm while cooking second batch. Arrange all of the chicken in the skillet and sprinkle with onion and dried herb; saute for 1 to 2 minutes. Pour wine over chicken, cover, and simmer until tender, about 12 to 15 minutes for breast meat or 15 to 18 minutes for thighs. Uncover and boil briskly for 1 to 2 minutes. Remove chicken to a warm platter. Stir cream into sauce and pour over chicken. Serve immediately (with rice cooked in chicken broth). Makes about 6 servings. 29915 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Combine cocoa and sugar in a small saucepan. Blend in evaporated milk. Add butter and salt. Cook, stirring constantly, until mixture just begins to boil. Remove from heat. Stir in vanilla. Serve warm over ice cream, pie or other desserts. 00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18668 Sweet Fig Pickles Pickles 29918 1 Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour Pace Thick & Chunky Salsa over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18670 Sweet Gherkins Pickles Combine catsup, cumin and vinegar in small bowl. Combine salt and chili powder in another small bowl. (Can be prepared 1 day ahead. Cover spearately and let stand at room temperature. ) Arrange potatoes in parallel rows on kitchen towel. Roll towel up, enclosing potatoes, and let stand at least 30 minutes and up to 1 hour to dry potatoes. Pour oil into heavy large saucepan to depth of 3 inches. Attach deep-fry thermomether and heat oil over medium-high heat to 320-degrees F. add 1/4 of potatoes to oil and fry until just tender and barely colored, about 3 minutes. Using slotted spoon, transfer potatoes to wire rack set over paper towels and allow to drain. Preheat oil to 320-degrees F. if necessary. Repeat frying with remaining potatoes in 3 more batches. Cool completely. (Can be prepared up to 3 hours ahead. Let potatoes stand at room temperature, let oil cool. ) Reheat oil to 400-degrees F. Fry potaotes in 3 batches until deep golden brown and beginning to blisher, about 2 minutes. Using slotted spoon, transfer potatoes to basket lined with several layers of paper towels. Sprinkle with chili salt and serve with cumin catsup. 29928 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 18675 Sweet Milk Doughnuts Pies 1941 29931 In a saucepan or microwave-safe bowl, combine Pace and Velveeta cheese food. Cook over low heat 10 minutes or microwave at HIGH 5 minutes - just until cheese is melted, stirring occasionally. Surround with chips or Christmas-colored red and green pepper rings or strips and, if you're so inclined, sprinkle the dip with chopped fresh cilantro for flavor and color contrast. -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 18677 Sweet Onion Butter TO MAKE THE MEAT SAUCE: Put the dried mushrooms in a bowl and pour 1 cup boiling water over them. Let them sit for 30 minutes, then drain, reserving the water. Rinse the mushroom pieces thoroughly, chop them fine, and rinse again to remove all traces of grit. Line a sieve with a dampened paper towel and strain the mushroom-soaking liquid into a small bowl. Heat the olive oil in a large non-reactive skillet. Add the pancetta and onion and saute over low heat 5 minutes. Raise heat to medium, crumble in the ground beef, and add 1/4 teaspoon of salt and several grindings of fresh pepper. Saute 5 more minutes, stirring to break up the meat. Add the chopped chicken livers and the chopped porcini. In a measuring cup, combine 1/2 cup of the mushroom-soaking liquid and 1/2 cup hot water. Dissolve the tomato paste in this liquid and add it to the skillet. Bring to a simmer, cover the pan and cook 1 hour, stirring occasionally and regulating the heat to maintain a gentle simmer. TO MAKE THE SPINACH FILLING: If you are using fresh spinach, wash it carefully, and place it in a large pot with only the amount of water that clings to the leaves. Sprinkle lightly with salt, cover the pot and turn heat to high. As soon as the spinach wilts, reduce heat to medium and cook 5 minutes. (If using frozen spinach, cook according to package directions. ) Drain the spinach in a colander, spray with cold water, squeeze out most of the water, and chop it fine. Put it into a bowl and add the ricotta, the egg, 1/4 teaspoon of salt and several gratings of fresh nutmeg. Stir all together well. COOKING THE LASAGNA: Bring a large pot of salted water to the boil. Fill a large bowl with ice water. Lay out several clean dish towels on a work surface. Drop the lasagna noodles a few at a time into the boiling water and cook 1 minute. Drain them with a slotted spoon, dip them into the bowl of ice water to stop the cooking, and lay them out on the dish towels while you cook the rest. ASSEMBLY AND BAKING: Preheat oven to 400F. Butter a 10-by-14-inch baking dish with 1/2 tablespoon butter. Cover the bottom of the dish with a layer of lasagna noodles. (Use about a quarter of them. ) Spread 1/4 of the spinach-ricotta mixture over the surface. Sprinkle on 1/4 of the parmigiano, then 1/4 of the meat sauce. Make 3 more layers in the same way, ending with the cheese and meat sauce. Finally, dot the top with the remaining tablespoon of butter. Bake 15 minutes, or until the sauce is bubbling hot. Remove from the oven and let sit for 10 minutes before serving. b 18682 Salt 0.33c c 18682 Distilled white vinegar 3.00c d 18682 Sugar 5.00c e 18682 Tumeric CILANTRO PESTO: Using a mortar and pestle or a spice grinder, crush or grind the peppercorns to a fine powder. Combine the pepper, cilantro roots and garlic; work the three ingredients into a fairly smooth paste in the mortar or in a small blender or food processor. If you use a blender or food processor, you may need to add a little vegetable oil or water to ease the grinding. Make about 1/4 cup. For an industrial strength batch use 1 tb peppercorns, 1/2 cup cilantro roots and 1/2 cup garlic. To store the pesto for later use, put in a glass jar, pour a little oil onto the surface to cover it and seal tightly. It will keep nicely for about 1 week in the refrigerator. CLAY POT SHRIMP: Place the noodles in a large bowl and add warm water to cover. Soak the noodles until they become limp and white, about 15 minutes. Drain and set aside. You should have about 5 cups softened noodles. In a large clay pot or flameproof, heavy-bottomed casserole, heat the oil over medium heat until hot, about 1 minute. Add the pesto and stir-fry until fragrant, about 1 minute, adding a little more oil if it sticks or burns. Add the ginger and shrimp and stir-fry for 1 minute. Toss in the green onion, turning the mixture once more. Transfer the shrimp to a plate and set aside while you prepare the noodles and sauce. In a small bowl, combine the chicken stock, fish sauce (Nam Pla), oyster sauce, rice wine, soy sauce, sesame oil, sugar and salt; stir to mix well. Place the soaked noodles in the clay pot in which you cooked the shrimp mixture. Scrape the shrimp mixture over the noodles and pour in the chicken stock mixture. Toss the noodles and shrimp a little to combine them with the sauce, then cover the pot tightly. Place the clay pot over medium heat and cook until the noodles are soft and clear and the shrimp is done, about 10 minutes. Sprinkle with the cilantro leaves and serve at once. - 2573 Pineapple juice Combine all ingredients and simmer uncovered for 30 minutes. Strain. Taste and correct seasoning. Serve hot with puffed crackers. Best prepared the day before so flavors have a chance to mingle. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 2573 Cornstarch 2.00tb 2573 Tomato Paste Heat the oil in a Dutch oven or heavy 5-quart saucepan over medium heat. Add the onions and cook until they are translucent. Add the beef to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add the Worcestershire sauce and garlic and cook for 3 minutes. Stir in the ground chile, cumin, oregano, and salt and cook, uncovered, for 5 minutes. Add the beans and chili sauce and simmer, uncovered, for 1 hour. Taste and adjust seasonings. ~ 2573 Safflower oil 2.00tb 2573 Med carrots, sliced thin 2.00x 2573 Med sweet red pepper, sliced 0.00 2573 Med g Wash beans, cover with cold water and soak overnight. Drain and wash again. Place them in a casserole and add 2 1/2 quarts water. Cover and simmer 90 minutes. Cook bacon in heavy kettle for a few minutes. Add celery and onion and cook until tender; do not brown. Blend in flour and cook, stirring for 1 minute. Add ham and beef bones, parsley, bay leaves, garlic, carrots, parsnips, pepper, salt and beans with the cooking liquid. Cover and simmer over low heat, stirring occasionally, for 4 hours. Add more water if necessary. Remove bone and ham rind or hocks and blend half of the soup in blender. Remove any meat from ham bone or hocks, chop fine and return to soup. Add blended soup. Add wine and chopped eggs. Mix well. Garnish with lemon. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 2574 Sweet Green Peppers * 12.00 Cook spaghetti according to directions on package. Cook and stir garlic and bacon in oil until bacon is crisp. Drain. Mix eggs, 1/4 cup Parmesan cheese, Romano cheese, parsley and 1/2 ts pepper. Drain spaghetti and immediately return to pan over very low heat. Toss spaghetti quickly with egg mixture. Add bacon and olive oil mixture and stir. Top with additional Parmesan cheese and serve with pepper. 2.00c Arrange taco shells in a shallow baking pan. Place in very slow oven (250 degrees) to crisp while making filling. Heat large skillet;crumble meat in and cook until browned, stirring constantly. Tilt skillet and spoon off excess fat. Stir in chili seasoning mix. Add corn,tomatoes,tomato sauce, onion and celery. Heat to boiling. Turn heat to low and cook,uncovered,for 15 minutes,stirring occasionally. Spoon into taco shells. Top with cheese and serve on crisp lettuce. Or the filling may be served like chili con carne, if you don't like taco shells. Makes 6 servings. c 18684 -skillet and drained 0.00 d 18684 Salt 0.50ts e 18684 Seasoning salt 0.25ts f * Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter. ~------------------------------------------------------------------------- Preheat oven to 325 Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 F on a meat thermometer when properly cooked. ) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 F and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. e 18685 Chopped sage 2.00tb f 18685 Chopped thyme 2.00tb g 18686 Pickling Cucumbers 3.00lb a 18686 COLD BRINE --------- 0.00--------- Place cut up chicked in an UNgreased skillet. Mix 3/4 cup of COKE and 1 cup of Heinz catsup together and pour over the chicken. Bring to a boil. Turn the burner down, cover, and simmer for 15 minutes. Uncover and cook 1 hour or until tender. (This tastes just like barq chicken) DO NOT SALT. 18686 Vinegar 0.50c e 18686 HOT SYRUP --------- 0.00--- Combine sugar and water. Heat to boiling. Boil 5 minutes. Cool. Add lemon juice and coca cola. Freeze. Food coloring may be added if desired. 8 servings. g 18686 Vinegar 2.00c h 18686 Water 1.00c i 18686 All Spice Balls Over a large bowl, sift the sugar and flour together. In a heavy saucepan, mixt the margarine, cocoa, oil and Coca-Cola togher and bring to a boil over high heat. Pour over the dry ingredients, blending well. Add the buttermilk, baking soda, eggs, vanilla extract and marshmallows, blending well. Pour into a well greased 13 X 9-inch baking pan and bake in a preheated 350 degree F. oven for 35 to 45 minutes or until the cake tests done. Prepare and spread the icing (next recipe) over the hot cake. 10154 ENGLISH PEAS 0.00 10154 BEAN SPROUTS 0.00 10154 BELL PEPPER 0.00 10154 MED ONION Bring the butter, cocoa, and Coca-Cola to a boil and pour over the confectioners' sugar, blending well. Add the vanilla and pecans, mixing well, and pour over the hot cake. 10154 VINEGAR 1.00c 10154 DILL SEED 0.50ts 10154 SUGAR Mix all the dry ingredients together. Beat the eggs well; add sugar, oil, 3/4 cup cola, and vanilla and beat well. Stir in the dry ingredients until smooth, then add the carrots, nuts and coconut. Mix well. Bake in a greased and lightly floured 13 x 9 pan in a preheated 350~F oven for 40-50 minutes, until cake tests done. Remove from oven and prick hot cake all over with a fork, then pour the cola syrup slowly, evenly over the top. Serve warm or room temperature with lightly sweetened-vanilla flavored whipped cream. Coca-Cola Syrup: Combine sugar, cocoa, cola, butter and corn syrup in saucepan; bring to a boil over medium heat, stirring constantly. Boil, stirring, until thick and syrupy, about 5 minutes. Add vanilla extract. Remove from heat and pour, hot, over hot cake. 1.00 10155 Evaporated milk 0.25c 10155 Slice cleaned leeks into 1/2" slices. Melt butter in a large skillet and add leeks, carrots, and celery, cook until lightly browned. Add all but 2 cups of chicken broth from the boiled chicken to the skillet. Add the chicken breast cut up into small cubes. Cover and simmer for approx 2 hours. In the 2 cups of chicken broth you saved add the egg yolk to it and mix well. Add this to the skillet and continue cooking for another 3 mins. "The extraordinary "beasts" created by these instructions never were seen on land or sea. A bestiary pair, these chicken and pork visual as well as edible delights were intended to startle as well as feed. The creation of such illusion foods was an important contribution of the medieval cook to the flamboyant art forms of the medieval feast. " Bake the chicken and the suckling pig separately at 375 F until tender; the chicken ought to take 2 hours, the suckling pig closer to 3. Cut the chicken in half with the incision running around the body behind the wings. The forward half is thus separated from the hindparts. Similarly cleave the pig so that the "head and shoulders" are cut from the back half of the animal. With a strong butcher's thread or "carpet" thread sew the forward half of the chicken to the back half of the pig; sew the pig's "head and shoulders" to the hind half of the capon. Each is now a cockentrice. Turn oven up to 400F. Lightly beat the egg yolks. Mix in the saffron and flour to make a thick fluid. Paint this on the suture lines as well as various parts of either the "face" or appendages--gold snout and gold nails were typical adornments. Return these marvelous animals to the oven so the gold "endoring" may set and the final creatures appear resplendent. Mix the parsley in white wine with flour until the green color well permeates the fluid. If not a bright green, add two drops of green food coloring. Paint on "feathers" or designs for final embellishing of the cockentrice, your fancy guiding your hand. From: Fabulous Feasts, Midieval Cookery and Ceremony Shared By: Pat Stockett zed cucumbers; cut 1.00ga a 18687 -in 1" chunks 0.00 b 18687 Salt 0.50c c 18687 Boiling water *Note: Peanuts should not be salted or dry roast. Crush the coriander and cumin - lightly. Mix them with the nuts and seeds on two baking trays. Set the oven to 375 F (190 C) gas mark 5 and put the baking trays into the oven while it heats up. Meanwhile measure the flaked grains and mix them together in a large bowl. Put into a cup the garam marsala, tumeric, a good grinding of black pepper, a scrunch of sea salt, the soy, both sorts of oil and the water. When the oven has reached the required temperature, stir the nut and seed mixture with the flaked grains. Beat the spicy oil-and-water mixture with a fork to emulsify it, pour it on to the dry ingredients and stir for 2 minutes. Spread the mixture out on to the baking trays and bake for 40 minutes until golden. Swap the positions of the trays in the oven at least once during this time and stir the mixture occasionally to encourage even cooking. Let the mixture become cold and crunchy before storing in an airtight jar. It keeps well for about a month. Makes enough to fill one jar. 1.00t l 18688 Sweet potato (about 1 lb) 1.00md a 18688 Ham 1.00lb b 18688 Ground white pepper 0.50ts c Take out 3 T. flour and add in its place 3 T. cocoa. Beat whites of eggs with salt added until light. Add cream tartar and beat stiff. Sift flour and sugar separately 3 times. Fold in sugar, flour, lastly add vanilla. Pour in ungreased pan. Place in cold oven, increase heat gradually and bake one hour. Invert pan to cool. Do not remove cake until cold. f 18688 Sour cream 4.00tb Heat oven to 350 degrees. Generously grease and flour 12 cup Bundt pan. In large mixer bowl, blend flour, sugar, cocoa, baking soda, baking powder and salt; add remaining ingredients except Chocolate Glaze. Beat on low speed 1 minute, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into prepared pan. Bake 50 to 55 minutes or until wooden toothpick inserted in center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool completely. Drizzle with Chocolate Glaze. * To sour milk: Use 1 1/2 tbsp vinegar plus milk to equal 1 1/2 cups e 18689 Cornstarch 1.00ts f 18689 Brown sugar 2.00tb g 18689 Margarine 2.00tb Heat iveb ti 350. Spray 9" springfrom pan with veg. oil spray, turning the pan to distribute the oil evenly. Sift the flour and cocoa together and set aside. Combine the applesauce and granulated sugar in a large bowl and beat with an electric mixer at med-hi until blended. Turn mixer to low and add the whites of 2 eggs. the buttlermilk and vanilla. Continue to beat on low until ingredients are well-combined. Stir in flour mixture until blended. Set aside. Using clean beaters, beat the remaining 6 whites in themixer at med-hi speed until stiff peaks are formed. Add 1/2 of the beaten egg white to the batter and stir until fully incorporated. Gently fold in the remaining whites. Pour the batter into the oiled springform. Place in the oven and bake until cake is firm in the center and has started to pull away from the sides of the pan (25-30 min. Transfer pan to a rack and allow to cool at least 2 hrs. Prepare the sauce by placing the rasberries in a food proccessor or blender and pureeing them with the confectioner's sugar and lemon juice. Push the puree through a fine mesh strainer to remove seeds. Cover and chill. Remove springform and dust cake with sifted confectioner's sugar. Cut cake into serving peice. Spoon suace over each portion. Garnish with extra rasberries if desired. 94 Red onion sliced 0.50ea d 94 Crumble feta cheese In small saucepan over low heat, melt spread. Stir in water and cocoa. Cook, stirring constantly, until thick. Do not boil. Remove from heat; gradually add powdered sugar and vanilla, beating until of drizzling consistency. Small jar pimiento 1.00ea b 95 Small chopped onions 2.00ea c 95 Pepperidg In a small saucepan, combine cocoa powder, sugar, and instant coffee granules. Stir in milk. Stir over medium heat until tiny bubbles form around edge of pan and cocoa dissolves. Remove from heat; stir in vanilla. Pour equally into 2 cups or mugs. Makes 2 servings 1 Serving = 1 milk, 1/2 fruit, 1/2 fat 130 calories f 95 Small grated carrots 4.00ea g 95 Cream butter and sugar. Add cocoanut, flour, sifted with baking powder and salt, alternately with water. Fold in whites last. Note: Bake in moderate 350 F. oven. 1.00lb a 96 Scallions 6.00ea b 96 Butter melted 0.25c c Melt 1 c. brown sugar. Add milk, remaining brown sugar and butter. Boil to soft ball. Add cocoanut. Beat and drop from teaspoon on wax paper. Cool. 1.00t e 96 Pepper 0.12t f 96 Ketchup 1.00T g To the beaten egg yolks, add the sugar and milk, and cook all together. Add the flour which has been mixed with a little cold water and cook until mixture thickens. Add vanilla and let mixture cool. Mix half of the cocoanut with the custard filling and pour into baked pie shells. Beat the whites of eggs until stiff and frothy, add 3 Tbsp sugar and spread on top of pies, sprinkle with remaining cocoanut. Brown in 325-F oven about 10 minutes. This recipe will make 2 medium pies. Servings: 12 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly until smooth; set aside. Beat egg yolks for 1 to 2 minutes, gradually adding 1/2 cup sugar and vanilla. Beat in chocolate mixture. Fold in flour and nuts. Beat egg whites with cream of tartar until foamy. Gradually add remaining 1/4 cup sugar, beating until stiff peaks form. Blend a fourth of the egg whites into the chocolate mixture; fold in remaining egg whites. Pour into 9" springform pan lined with parchment paper. Bake at 375 F for 30 to 35 minutes or until sides start to separate from pan but center is still moist. Cool on rack. Remove torte from pan. Frost with Cocolat Rum Glaze*. * Separate recipe s best) 1.00c 8559 Sugar 1.25c 8559 All purpose flour Combine sugar and cocomalt. Add shortening and egg. Beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 35 minutes. 2.00c 8560 Egg yolks 2.00 8560 Almond extract Combine sugar, salt, and cocomalt. Add to milk. Soften gelatin in cold water. Add to first mixture. Add flavoring. Chill until mixture begins to stiffen. Carefully fold in stiffly whipped cream. Pour into tray of mechanical refrigerator, or fill mold and pack in ice and salt. Let stand 4 hours. 8561 Butter 0.50c 8561 Sugar Tastes just like Almond Joy. Line two large cookie sheets with waxed paper. Set large wire cooling rack on paper; set aside. Place coconut in large bowl; set aside. Place corn syrup in a 1-cup glass measure. Microwave on high (100%) 1 minute or until syrup boils. Immediately pour over coconut. Work warm syrup into coconut using the back of a wooden spoon until coconut is thoroughly coated. This takes a little time, and yes, there is enough syrup. Using 1 level measuring tablespoon of coconut, shape into a ball by squeezing coconut firmly in palm of one hand, then rolling between both palms. (HINT: Measure out all of the coconut then roll into balls. ) Place 2 inches apart on wire racks. Let dry 10 minutes. Reroll coconut balls so there are no loose ends of coconut sticking up. Place milk chocolate and shortening in a 4-cup glass measure or 1 1/2 quart microwave-safe bowl. Microwave on high 1 to 2 minutes or until mixture can be stirred smooth and is glossy; stirring once or twice. Working quickly, spoon 1 level measuring tablespoon of the chocolate over each coconut ball, making sure chocolate coats and letting excess chocolate drip down onto waxed paper. While chocolate coating is still soft, lightly press whole almond on top of each. Let stand to set or place in refrigerator. Store in a single layer in airtight container. Keeps best if refrigerated. Makes 26. 8562 Sweet potatoes, cooked, 1.00c Mix together condensed milk, butter, sugar and coconut. Cover with wax paper and chill for 24 hours. Melt chocolate with shortening. Roll coconut mixture into balls and with fork dip into chocolate. Drop on wax paper to cool and dry. 8562 Vanilla 1.00ts 8562 Flour, whole wheat 2.00c Combine eggs, sugar and essence in bowl, whisk until combined. Gradually whisk in cream and milk. Remove and discard crusts from bread. Cut bread into small cubes. Place bread cubes into an ovenproof dish (3-cup capacity), sprinkle evenly with sultanas, top with custard mixture. Place dish into baking dish with enough hot water to come half way up the sides of dish. Bake in moderate oven for 30 minutes. Sprinkle custard evenly with coconut, return to oven further 10 minutes, or until pudding is set. Stand 5 minutes before serving. Serve warm or cold. Serves 4. Approximately 675 kilojoules (161 calories) per serve. 0000002563 0000002564 0000002564 0000002564 0000002564 0000002564 0000002564 0000002564 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002565 0000002566 0000002566 Preheat oven to 350'F. Grease and flour 2 9" layer cake pans. Add soda to buttermilk, stir to blend, and set aside. Cream butter with sugar until light and fluffy. Add egg yolks one at a time and beat well after each addition. Sift flour with salt and baking powder onto waxed paper. Add flour mixture alternately with buttermilk to butter a little at a time and blend well after each addition. Stir in lemon rind. In a separate bowl beat egg whites until stiff, then fold into batter. Pour into prepared pans and bake in preheated oven for about 30 minutes. Remove from pans onto cake rack until cool. Put layers together with Lemon-Coconut Filling, frost with Coconut Frosting, and sprinkle with coconut. *** LEMON-COCONUT FILLING *** Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers. *** COCONUT FROSTING *** 1. Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or electric beater until stiff peaks form, stirring mixture up from bottom and sides of pan occasionally. Transfer to a large bowl and beat 1 minute more, or until thick enough to spread. Frost cake, then sprinkle generously with grated coconut. Makes sufficient frosting for sides and top of 2 9" cake layers. 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002573 0000002574 0000002574 0000002574 0000002574 0000002574 * Coconut should be split, peeled, and grated. Milk should be added to coconut milk to make 1 pint. ~------------------------------------------------------------------------- Cook all ingredients in a 3-quart saucepan except coconut until thick. Add coconut and cook another 10 minutes on low-heat. Cool before putting on any white cake. 0000002577 0000002577 0000002577 0000002578 0000002578 0000002578 0000002578 0000002578 Boil the sugar and milk over a medium heat until it forms a thin syrup. (232 to 240 degrees on your candy thermometer) Add grated coconut, stirring frequently to prevent burning. When mixture thickens, drop by the spoonful onto a piece of waxed paper and allow to cool. This will make 24 nice pieces. A drop of your favorite seasonal food coloring can be added for variety. 02581 0000002581 0000002581 0000002581 0000002581 0000002581 0000002581 In large skillet, brown chicken in 3 Tbsp. butter. Remove to 10" x 16" baking dish. Sprinkle with salt and pepper. To skillet, add garlic, onion, carrot and celery. Cook, stirring, 2-3 minutes. Mix in cream of coconut and 2 Tbsp. lemon juice. Pour over chicken. Cover tightly with foil. Bake in 375 degree oven 10 minutes. In small saucepan, melt remaining 3 Tbsp. butter. Mix in coconut, almonds and remaining 2 Tbsp. lemon juice. Sprinkle over chicken. Continue baking uncovered 10 minutes or until coconut is lightly toasted. Remove from oven. Sprinkle with parsley. Serve with rice, if desired. Serves 6 From: Celebrations of Summer -- A & P Shared By: Pat Stockett 18690 Cooked mashed sweet potatoes 1.00c f 18690 Egg beaten 1.00 g 18690 Bacon drippings 2.00tb IN A LARGE CASSEROLE, saute onion in oil until softened. Add green pepper and garlic and saute 2 minutes. Add curry powder and saute 1 minute. Add chicken, potatoes, coconut milk, salt to taste and enough stock or water to cover. Bring to a boil, cover and simmer for 30 minutes or until potatoes are tender. 18691 Jars (4-ounce) sweet 2.00 c 18691 Potato baby food puree Grind together, or process in a food processor, the grated coconut, chick-peas, and green chilies. Add salt. Mix until well combined. Pour oil into a small frying pan and place over medium heat. When hot, add mustard seeds, curry powder, and minced ginger. Stir and saute until mustard seeds pop, about 2 minutes. Cool. Stir together thoroughly the coconut mixture, the sauteed spices, and the fresh minced, coriander. Chill well. Before serving, stir chutney gently with a fork to lighten. Place in an attractive bowl and serve. Coconut chutney freezes beautifully. 18691 Sugar 1.33c i 18691 Baking soda 1.00ts j 18691 Salt 1.00ts k 18691 Ground cinna Servings: 6 - 8 DIRECTIONS: Scald milk in top of double boiler. Add salt and tapioca and cook 15 minutes or until clear. Stir frequently. Combine egg yolks, sugar and coconut. Add some of the hot mixture and stir until a smooth paste is formed. Add paste to hot tapioca and continue to cook for 2 minutes, stirring constantly. Pour into a greased baking dish. Cover with a meringue made by adding 4 Tbsp sugar to stiffly beaten egg whites. Sprinkle with coconut. Bake at 300-F for 15 minutes or until a golden brown. 0.25t d 18692 Salt 0.50t e 18692 Vegetable shortening 0.67c f 18692 Sweet potatoes; cooked & 1.50c g Here's a simple Thai recipe for coconut custard. Guess that qualifies as a pudding. Coconut Custard (Sang Khaya) Beat the eggs with the coconut cream and sugar until the mixture is frothy. Pour the liquid into small molds or ramekins. Place in a steamer over boiling water, cover and cook for about 20 minutes or until the mixture has set. 18693 Cooked sweet potatoes 3.00c a DIRECTIONS: Mix first 3 ingredients in saucepan. Cook, stirring, until a small amount of mixture forms a soft ball when dropped in cold water (232-F). Add dates; cook, stirring, until mixture returns to 232-F. Remove from heat, and cool to lukewarm (110-F). Add remaining ingredients, except coconut, and beat until thick. Shape in 2 or 3 rolls 1 1/2" in diameter. Roll in coconut. When firm, cut in 1/2" slices. ----- 0.00--------- Mix everything together in a saucepan. Cook on low heat for 20 minutes with the lid on. Stir occasionally to prevent it from burning. 18693 Flour-plain 0.50c g 18693 Chopped nuts (pecans) 1.00c h 18693 Butter 0.33c Combine all ingredients except coconut in top of double boiler. Beat 1 minute to blend, then place over boiling water and beat with rotary hand or electric beater until stiff peaks form, stirring mixture up from bottom and sides of pan occasionally. Transfer to a large bowl and beat 1 minute more, or until thick enough to spread. Frost cake, then sprinkle generously with grated coconut. Makes sufficient frosting for sides and top of 2 9" cake layers. .50c Put the coconut and icing sugar into a bowl. Add the vanilla essence. Pour in the condensed milk and stir with a knife, then use your hands to mix everything together. Take 1/2 the mixture and press flat. Add the food colouring to the mixture left in the bowl. Pat the pink layer on top of the white layer, sprinkle a little extra coconut on top. Leave to set and cut into squares. f 18694 Heavy cream 0.50c Put the grated coconut in a saucepan and add the sugar and milk. Bring to the boil and cook about 5 minutes. Let cool. Strain the liquid through a piece of cheesecloth and squeeze the coconut meat to extract as much liquid as possible. Reserve 2 cups of the grated meat and discard the rest or put it to another use. Put the egg yolks in a mixing bowl and beat with a whisk. Beat in the sweetened liquid and scrape the mixture into a saucepan and heat. Use a wooden spoon and stir constantly, this way and that, making certain that the spoon touches all over the bottom of the saucepan. Cook until the mixture has a custard-like consistency and coats the sides of the spoon (180 degrees). Do not let the sauce boil, or it will curdle. This cooking will rid the custard of the raw taste of the yolks. Immediately remove the sauce from the heat and continue stirring. Set the saucepan in a basin of cold water to reduce the temperature. Let the sauce cool to room temperature. Pour the custard into the container of an electric or hand- cranked ice cream maker. Partly freeze according to the manufacturer's instructions. Add the reserved 2 cups of coconut pulp and continue freezing until solid. * GRATED FRESH COCONUT Use 1 or 2 coconuts. It is best to use 2 in case 1 isn't sweet enough. Select large coconuts that are heavy and contain a lot of liquid. You can determine the amount of liquid when you shake the coconut. Pierce the "eyes" of the coconut with an ice pick. Crack the shell of the coconut in several places, using a hammer or hatchet. Pry out the flesh with a blunt knife. Pare away the dark skin. Grate the coconut using the coarse blade of a grater or a food processor. 18695 Raisins 0.33c k 18695 Golden raisins 0.33c l 18695 Nuts * Coconut Milk is Santen in Malaysia and Indonesia. Coconut Milk is Narial Ka Doodth in India. Best made from Fresh Coconuts. Grate the flesh of one Coconut into a bowl, pour on 2-2 1/2 c Boiling Water, then leave to stand 30 min. Squeeze The flesh and strain before using. This makes thick Coconut Milk, for a thinner milk reuse the pulp and mix the result with the thick milk, or use by itself for an even thinner Coconut Milk. I use an old T-shirt to squeeze the Coconut flesh and strain in one operation. Made from Dried Coconut Put 1 Cup unsweetened Dried Coconut into a blender. Pour in about 1 1/4 Cups boiling water and blend on high speed for a couple of minutes. Let cool for about fifteen minutes then squeeze the pulp and strain. Makes about 1 Cup milk. To make a thinner milk reuse the pulp. 1.00pn 5636 Sweet potatoes, peeled and 2.00lg Mix flour, baking powder and salt. Cream butter to soften. Add flour mixture, milk and vanilla. Mix until all flour is moistened; then beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add egg; beat 1 minute longer. Stir in 2/3 cup of the coconut. Pour into 8 x 8 x 2" pan which has been greased and floured. Bake @ 350 degrees for about 40 minutes, or until cake tester inserted in center comes out clean. Cool in pan 10 minutes; remove from pan and finish on cooling rack. Split cake into 2 layers. Reserve 1 tablespoon jam for garnish; mix remaining jam with 2/3 cup of the coconut and spread between layers. Cover top and sides of cake with whipped topping and remaining coconut. Garnish with reserved jam. 5636 Vanilla extract 2.00ts 5636 Ground cinnamon 1.00ts Combine sugar and cocoa. Add milk and water. Boil to soft ball stage (234 ~ 238 F). Cool to room temperature. Add coconut and nuts. Add butter and flavoring. Beat until mixture begins to thicken. Drop on waxed paper in small pats. Mildred G. Allison, Watkins Glen, NY. 5636 Evaporated skimmed milk 12.00oz 5637 Milk 1.00c Soften gelatin in cold water. Wash dried peaches. Cover with water. Cover. Cook until tender. Rub through sieve. Combine gelatin, peach puree, 1/2 cup coconut, lemon juice, and salt. Mix thoroughly. Combine egg whites and sugar. Fold in first mixture. Spread between layers of cake. Sprinkle with 1/4 cup coconut. Cinnamon 2.00ts 5637 Eggs DIRECTIONS: Using first 4 ingredients, prepare potato as directed on the package. Add the butter and almond extract. Gradually beat in confectioners' sugar. (Mixture will be thin at first, but thicken later. ) Beat until mixture will hold its shape. Add a little more sugar, if necessary. Stir in coconut, and drop by spoonfuls on waxed paper. r overnight 0.00 5638 Egg yolks This is a recipe a friend of mine gave me after I went nuts about this cake she brought to a pot luck. It's called coconut pound cake, but she left the coconut out and I never missed it. The cake was out of this world. Sift dry ingredients 3 times. Cream shortening and sugar. Add eggs 1 at a time, beating well after each addition. Add milk and flavorings. Add salt and dry ingredients and beat well. Fold in coconut with a spoon. Grease and flour a large tube pan. Place batter in pan and bake in a COLD oven set at 300 degrees for 1 1/2 hours. 5638 Vanilla extract 0.50ts 5638 Flour, unbleached 2.00c 5638 salt 0.50ts 5638 Eggs * This is the minimum amount of cabe rawit; if you like your sambal really hot, put in 6 or 8 cabe rawit instead of 3. But remember that cabe rawit is the hottest and fiercest of all the chilli family. This sambal is made from fresh coconut, and should be eaten on the same day. Separate the white flesh of the coconut from all trace of the brown outer skin, then grate it. Grill or fry the terasi, and then pound it, together with the garlic, cabs rawit and gula jawa into a paste. Add the tamarind water, or juice, season with salt, and mix the paste thoroughly with the grated coconut. Serve. to dissolve sugar. Pour mixture over couscous and stir until well blended. Cover and let stand 10 minutes. Fluff with fork to separate grains. Mix nuts and dates into couscous. Transfer to 13x9x2-inch baking dish. Cover with foil. Preheat oven to 350F. Bake couscous until heated through, about 20 minutes. Spoon into bowls. Serve, passing hot milk and additional sugar separately as a breakfast dish o Presoak rice for an hour & then rinse well, pick out the dirt. Heat ghee in a heavy pot & saute cumin till brown. Add turmeric, cloves, peppercorns & cardamom. Stir for about a minute. Stir in coconut. Saute till golden. Add rice & continue sauteing, over medium heat for 2 minutes. Pour in water, add salt, bring to a boil, lower heat, cover & cook for about 20 minutes, until the water has evaporated & the rice is cooked. Garnish with cashews, raisins & almonds. Serve with any main curry. Preparation: Cut the tofu into 1-inch cubes. Crumble the creamed coconut. Grate the onion. Finely slice the chillies. Crush the garlic cloves. Thinly slice the spring onions. Chop the fresh coriander. Pour boiling water over the noodles and leave for one minute then rinse wuth cold water and drain thoroughly. Heat the oil in a large frying pan and fry the tofu cubes until lightly golden on all sides. Heat the vegetable stock in a medium pan, then add the creamed coconut, soy sauce, onion, chillies and garlic and simmer for 5 minutes. Add the cooked noodles, beansprouts, spring onion slices and fried tofu and cook for a further 3 minutes. Season to taste, add the coriander and serve. 445 cal per serving 12g protein 35g carbohydrate 29g fat 6g saturated fat (medium)_ no added sugar 4g fibre (medium) 0. 78g salt (medium) PRO: 3g; CAR: 22g; FAT: 5g; CHO: 9mg; SOD: 210mg; POT: 125mg; Source: Fast and Healthy Magazine, Jan/Feb. 1995. Brought to you and yours via Nancy O'Brio Boil sugar, corn-starch, cream, butter, and salt to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add raisins, nuts, coconut, and flavoring. Continue beating until mixture can be handled. Turn onto board dusted with powdered sugar. Knead until smooth and creamy. Shape into a roll. Sprinkle with additional toasted coconut. Slice with a sharp knife. da 1.00ts d 107 ** %%%%% COCONUT SNOWBALLS %%%%% ** Spread coconut on to a plate. Place foil in each of 12 muffin cups. Scoop ice cream into 12 balls. Roll each ball in the coconut using two forks to roll with. Place balls in the muffin cups. Freeze until firm. Cover and keep frozen no longer than about 2 weeks. 12 servings, 240 calories per serving. I have used pistachio ice cream with white coconut. Chocolate ice cream with white coconut. Vanilla icecream with colored coconut. Be creative. My kids loved to have this for dessert on a hot day. They pretended they were import?!? Oh, did I forget to mention I'll been posting the recipes in Hindi from now on? I don't know about y'all, but if *I* don't stay on top of my imports I end up spending a weekend somewhere trying to get them organized & uploaded. Wouldn't be so bad, but my weekends are when I *really* have time to cook. KM>You have the very BEST KM>recipes -- I kinda just appreciate you typing them in and KM>posting in the first Combine butter and flour. Add milk. Cook over hot water until thick and smooth. Combine egg yolks and sugar. Add to first mixture. Mix thoroughly. Add salt, vanilla, and coconut. Fold in egg whites. Pour into well-buttered casserole. Set in pan of warm water. Bake in moderate oven (375 F) until an inserted knife comes out clean. Serve with lemon sauce. 8 servings. 6493 Pineapple chunks 10.00oz Cut peeled bananas in half, then split lengthwise. Place split side down in a shallow baking dish. Spread the surface of each banana lightly with diet margarine. Sprinkle with lemon juice and coconut. Bake in a preheated 375 degree oven for 15 minutes. Serve warm. Six servings, 85 calories each. 0.33c 6493 Cornstarch 2.00tb Combine water, corn syrup, sugar, peanuts and salt in a heavy 4-quart saucepan. Put in the candy thermometer and cook over high heat. Stir frequently until temoerature reaches 290 degrees. Remove from heat and add the soda. Stir thoroughly, then gradually stir in coconut. Stretch with well buttered forks on a well buttered surface such as cookie sheets. To stretch, spoon out into piles and gently pull apart. g, slightly beaten 1.00 beat Neufchatel, cottage and ricotta cheeses in bowl until fairly smooth. On low speed, beat in yogurt. Line sieve or colander with double layer of cheesecloth. Place over large bowl. Scrape cheese mixture into lined sieve. Fold ends of cheesecloth over; cover with plastic wrap. Fit plate or bowl over cheese mixture; top with 1 pound can. Refrigerate overnight; discard drained liquid as it accumulates. Turn cheese mixture into bowl. Stir in sugar, rind, vanilla. Line 4-cup heart or other mold with plastic wrap. Top with double-layered cheesecloth. Fill with cheese mixture. Fold ends of cheesecloth and wrap over top. Refrigerate at least 4 hours or overnight. Unwrap mold. Invert platter over mold; turn over. Remove mold, plastic wrap and cheesecloth. Surround with sauce; garnish with berries. *** STRAWBERRY SAUCE *** Puree frozen strawberries in syrup, thawed, almond extract in small food processor or blender. NOTE: Berry juice causes Coeur to separate; serve berries around sides. 6494 Green pepper, sliced into 1 1.00 6494 1/2-inch pieces 0.00 6494 Cornstarch 2.00tb 6494 Sugar 2.00tb Traditionally the heart-shaped moulds were made of wicker; now china ones are used. If you decide to use cream cheese, make sure it is unsalted. Press the cheese through a fine sieve into a mixing bowl and stir in first the double cream then the sugar. Beat until light and fluffy. In a small bowl, beat the egg whites just until stiff. Fold them carefully into the cheese mixture. Line six moulds with fine damp muslin or cheesecloth. Spoon the cheese into the prepared moulds, tapping the sides gently to allow the mixture to settle. Fold the ends of the cloth over the moulds, place them on a cake rack and refrigerate overnight. To make coulis, liquidize the raspberries and sugar to a smooth puree. Add lemon juice to taste. Pass through a sieve into a small bowl. To serve, spoon a little of the raspberry coulis on to each serving plate. Discard any draining liquid and unmould the heart-shaped desserts on top of the sauce. Drizzle with cream and surround with the raspberries. * See recipe listed under Dark Chocolate Sauce. ~------------------------------------------------------------------------- In a bowl with a fork, stir together the crumbs and butter until the mixture is well combined. Pat the mixture onto the bottom and 1-inch up the sides of a lightly oiled 8-inch, 2-1/2-inch deep springform pan. Freeze crust for 30 minutes or until firm. Spread ice cream evenly on the crust and return to freezer for 30 minutes or until ice cream is firm. In a bowl with an electric mixer, beat cream with vanilla until it holds stiff peaks, fold in amaretti thoroughly and spread over ice cream. Smooth top of cake, sprinkle with almonds, and freeze cake for 30-45 minutes, or until top is firm. Freeze cake, covered with plastic wrap and foil, overnight. Just before serving, wrap a warm damp towel around the side of the pan, remove side of pan, and transfer cake to a serving plate. Cut into wedges with a knife dipped in hot water and serve it with the Dark Chocolate Sauce. Cream butter. Sift sugar. Combine ingredients. Beat until smooth. 3.00tb 7866 Minced ginger 0.25ts 7866 Chopped green pepper (opt) 1.00 7867 Lean pork 2.00lb PREHEAT OVEN TO 350F. Combine all ingredients in a mixer and mix until all ingredients are incorporated. Do not over mix. Pour batter into a 9-by-9-inch lightly greased cake pan, and cover with streusel topping (RECIPE Follows). Bake about 20 minutes. STREUSEL TOPPING: PLACE ALL INGREDIENTS together in a mixer and mix until crumbled. 0.50c 7867 Brown sugar 0.25c 30 seconds. Beat egg whites with cream of tartar to soft peaks;gradually add 1/2 cup sugar, beating constantly until mixture holds stiff shiny peaks. Fold first mixture gently but thoroughly into egg whites. Pour into greased 10 inch tube pan. Bake in 350 F oven for 1 hour or until cake springs back when lightly touched on top. Invert and let cool in pan. When cool, loosen edges and turn out cake. Spread with Coffee Glaze OR split into 3 or 4 layers and fill with Coffee Whipped Cream. Coffee Glaze 2 cups sifted icing sugar 1 tsp vanilla 1/4 cup strong black coffee (at room temperature) To icing sugar, add vanilla and enough strong coffee to make a glaze of very thin spreading consitency. Spread over top and sides of cake or spread just over top, letting glaze drizzle down sides. Coffee Whipped Cream 2 cups whipping cream Beat whipping cream until soft peaks form; beat in icing sugar and coffee liqueur and continue whipping until stiff. 7868 Vegetable oil * Dissolved in 1 T hot water. ~------------------------------------------------------------------------- Into a bowl, sift together the flour, baking powder, soda, and salt. In another bowl with an electric mixer, cream the butter, and add the sugar gradually, beating the mixture until it is light and fluffy. Add the eggs one at a time, beating well after each. Beat in the vanilla. Add the flour mixture alternately with the sour cream, beginning and ending with flour, and blending the batter after each addition. Transfer about 1/3 of the batter to another bowl and stir in the espresso mixture, stirring until the batter is well combined. Spoon half the plain batter into a well-buttered 8-inch bundt pan, spreading it evenly. Spoon the coffee batter over the plain, spreading it evenly and spoon the remaining plain batter on top, spreading it evenly. Bake the cake in the middle of a preheated 350 F oven for 55-60 minutes, or until it is golden and a tester comes out clean. Let it cool in the pan on a rack for 30 minutes. Invert the cake onto the rack and let it cool completely. In a bowl, stir together 2 T of brewed coffee and the espresso powder, stirring until the powder has dissolved. Sift the confectioner's sugar and add it, stirring until it is combined well. If necessary, add more coffee to obtain a pourable consistency. Pour the glaze over the coffeecake and let the cake stand for 10 minutes or until the glaze has set. Serve warm. 25 Makes 6 Servings Combine the marshmallows and coffee in a metal bowl. Place over hot water and heat until the marshmallows are melted. Remove from water and stir until cooled. With an electric mixer, beat until fluffy. Whip the cream until stiff, and fold into the mixture. Add the vanilla. Pour into dessert glasses and chill 2 to 4 hours, until set. 2580 Coarsely chopped walnuts 0.25c Cut cake into 1/3" slices and halve each slice diagonally. You will have triangular pieces of cake. Line bottom of 9" springform pan with cake, filling in any spaces by cutting some slices into small pieces. Spread half the ice cream over cake. Freeze until firm, about 1 hour. Spread half the fudge topping over ice cream and sprinkle with half the crushed Heath bars. Repeat layering with remaining cake, ice cream, fudge topping and candy. Cover tightly with plastic wrap and freeze until ice cream is set. Before serving, remove pan sides. Place cake on platter. Spread some whipped cream on sides of cake. Pipe rosettes of cream around edge of cake. Serves 8-10. oiled in skin 8.00 2581 Onion; medium, diced 1.00 2581 Salt 0.25ts Blend sugar, butter, cream and cognac in processor until fluffy. 0.25ts 2581 Sugar 0.75c 2581 Bacon; slices, cut up 4.00 2581 Vinegar 0.75c Preheat oven to 400-F. Drop chopped orange rind into boiling water; simmer for 20 minutes and drain. Melt the butter and add the flour. Add the milk gradually stirring with a wire whisk to make a thick smooth sauce. Remove from the heat and add the sugar and the egg yolks one at a time. Add the Cointreau and the orange rind. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold the orange mixture into the egg whites. Spoon into a prepared 6 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. Sprinkle with confectioners' or superfine sugar and grated orange rind. 2582 Sugar 1.00lb 2582 Wine vinegar 1.00pt 2582 Mustard seed 1.00tb Marshmallows may be chopped or miniature. Sift together flour and sugar, stir in marshmallows and set aside. Bring to a boil, shortening, margarine, cocoa and Coke. Remove from heat and pour over dry ingredients. Stir in buttermilk, baking soda and eggs. Do not beat this cake mixture. Pour into a greased 13x9x2-inch pan and bake in a preheated 350 F oven for 45 minutes or until done. Cool 30 minutes before frosting cake. Coke Cake Frosting: Bring margarine, cocoa and Coke to a boil. Boil a minute, remove from heat and gradually add sugar. Stir in pecans. ater to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking. ) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder Sharon Stevens recommends onion and garlic added. Mix cola and catsup in bowl. Pour over chicken pieces in buttered baking dish. Sprinkle with salt and pepper and bake in 350F oven for about 1 hour, uncovered, or until chicken is tender and has a nice glaze. n hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pres Preheat oven to 325 degrees. In a small bowl, combine the salt, pepper, and garlic powder; rub over the surface of the roast. In a Dutch oven, heat the oil to hot and brown roast on both sides. Transfer roast to roasting pan. Combine all the remaining ingredients; pour over roast. Cover and roast for 2 1/2 to 3 hours until tender. 7963 Sunflower or corn oil 0.25c 7963 Margarin Crisp tortilla chips to accompany Place the onions in a blender or processor and add 1 cup of the Puree as fine as possible. Peel and chunk in 2 1/2 of the avocados, reserving the remaining half for garnish. Puree again, adding broth as necessary. Transfer the soup to a large bowl. Add any remaining broth the buttermilk to the blender and whir briefly to pick as much avocado as possible. Add to the soup, along with the extract and sugar, if desired. Both of these rather surprising ingredients enhance avocado when used in tiny amounts. Stir well, taste and adjust the salt. The soup may be made to this in advance and refrigerated several hours, but for best flavor allow it to warm up a bit before serving. It should be cold but not icy. Peel the remaining half avocado cut into very thin slices. Divide soup-among six serving bowls and top with the sliced avocado, and coriander. Serve accompanied by the tortilla chips. From the San Francisco Examiner, 6/2/93. Posted by Stephen Ceideburg You'll find this velvety green soup a perfect starter for warm weather meals. Try it with grilled chicken or a juicy steak at dinner time, or serve it with sandwiches for lunch. Yield: 4 Servings Preparation Time: About 7 Minutes Salt Snipped Chives Or Watercress Sprigs (Optional) Pit and peel the avocado, then cut into chunks. In a blender, whirl the avocado, half and half, broth and lemon juice until smooth. (To prepare in a food processor, whirl the avocado with the half and half until pureed then add the broth and lemon juice and whirl until smooth. ) Ladle the soup into wide shallow bowls. Garnish each portion with chives, if desired. Per Serving: 151 Calories, 3 Grams Protein, 7 Grams Carbohydrates, 14 Grams Total Fat, 11 Mg Cholesterol, 389 Mg Sodium From Sunset's Quick And Easy Cookbook Copyright 1991 2.00c 000007 7964 Black walnuts - chopped 0.75c Mix together shrimps, cucumber and seasonings; stir in buttermilk and chill thoroughly. How to Cook a Wolf M. Fisher sk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while f Servings 2 to 4 Salt Plain yogurt Parsley sprigs Cook carrots in medium saucepan of boiling water until just tender, about 10 minutes. Drain. Puree carrots with broth in blender or processor. Blend in cream and nutmeg. Season with salt. Cover and chill 30 min. (Can be prepared 1 day ahead. ) Ladle soup into bowls. Top each with yogurt and parsley. 20222 Egg 1.00ea h 20223 Cut chicken into 1/4 inch strips. Place in a large bowl with celery, red bell peppers and scallions. For dressing, combine lime peel, lime juice, dried red peppers, cumin and olive oil with a wire whisk. Pour dressing over chicken and vegetables. Toss well and refrigerate 1 hour. Sprinkle with peanuts just before serving on romaine leaves. Yield: 4 servings, each containing 545 calories; 39 grams protein; 94 milligrams cholesterol; 35. 8 grams total fat. NOTE: To avoid pickling effect, don't marinate chicken in lime juice more than 3 to 4 hours. From: The Low-Cholesterol Olive Oil Cookbook The Asbury Park Press 08/26/92 Shared By: Pat Stockett ver Floss 1.00cn f 20223 -Sauerkraut, drained and 0.00 g 20223 -rinsed 0.00 h In a saucepan, saute green onions in butter until they are softened. Add cucumbers, chicken broth, spinach, potatoes, salt, lemon juice and pepper. Simmer uncovered until the potatoes are tender. Transfer the mixture to a blender in batches and puree. Transfer the puree to a bowl and stir in the light cream. Let soup cool and chill for several hours, or overnight. Garnish each serving with thin slices of radishes and/or green onions. 4.00T Salt & white pepper Saute onion in butter, stir in curry powder, & cook 2 minutes. Add eggplant & stock, bring to a boil, then simmer, covered, for 45 minutes, or until eggplant is very soft. Puree in blender. Strain puree if desired (I didn't) & add cream, salt, & white pepper to taste. Chill at least 3 hours & serve very cold. Serves 4-6. This is from the New Orleans Times-Picayune Cooking Contest, 1980. 24 Turnip greens, stemmed and 0.50lb Sprinkle eggplant slices with salt. Place in a large colander, cover with weight & let stand about 45 minutes. Rinse thoroughly & pat dry. Arrange half of the eggplant in a baking dish. Sprinkle with half the parsley. Arrange the onions, tomatoes, garlic, celery, currants, basil, capers, peppercorns on top. Season to taste with salt & pepper. Sprinkle with remaining parsley. Top with rest of eggplant. Pour olive oil evenly over the top. Cover with foil tightly. Bake at 275F for 4 hours. Remove oil & bake for another 1 hour. Let cool & then chill. Let stand at room temperature for 2 to 3 hours before serving. Garnish with lemon wedges. h 20224 Medium onion, chopped 1.00 i 20224 Or 1, cloves garlic, chopped 2.00 j 20224 1-lb. can tomatoes 1.00 From Marian Burros column, July 18, 1990, Cleveland Plain Dealer Cold Lemon or Lime Souffle Sprinkle gelatin over cold water. In heavy saucepan combine yolks, lemon or lime juice, and sugar. Cook over medium-low heat, stirring constantly, until mixture reaches 160 degrees on a candy thermometer. Immediately remove form heat and stir in gelatin to dissolve it. Turn mixture into bowl and refrigerate, stirring occasionally, until mixture thickens slightly, about 1 hour. Whisk yolk mixture into meringue mixture. Add zest. Beat cream until stiff and fold into lemon mixture. Pour into individual ramekins, or stemmed glasses, or a 9-inch crumb crust or baked pie shell, and chill 1 hour or longer. Makes 6 to 8 servings (5 cups) Oh, I forgot to say that the Italian Cooked Meringue recipe made 3 cups. 18701 NUTRITIONAL INFORMATION/SERV --------- 0.00--------- g 18701 157 calories Note: Melons should be RIPE. Finely chop 1 1/2 cups each of cantaloupe and honeydew melons. Set aside. Place remaining coarsely chopped melons in blender with orange juice, lime juice and honey (this will only take a few seconds). Pour into large bowl. Stir in champagne and reserved melon. Cover and refrigerate until ready to serve. Pour into iced bowls. Whip cream and use as garnish with fresh mint leaves. k 18701 106 mg cho IN A LARGE MIXING BOWL, toss together the orzo, peas, olives, peppers, shrimp, onion and parsley. Pour the olive oil over the salad and mix well. Add the vinegar, garlic, salt and pepper and taste to adjust the seasonings, adding more vinegar or oil sparingly as needed. Don't make the salad too moist. Spoon the mixture into a mixing bowl just large enough to hold the salad, packing it down slightly, cover and chill thoroughly. Unmold the salad onto a serving platter and garnish with cherry tomatoes and black olives. Split the reserved shrimp in half lengthwise and place them on the top for decoration. 18702 Pineapple chunks(8.75oz) 1.00cn c 18702 Green pepper,cut in strips 1.00 d 18702 Onion,chopped 0.25c e Lemon slices Fresh mint sprigs In food processor, combine all ingredients except lemon slices and mint. Process until smooth. Pour into medium bowl. Cover; refrigerate for 1 to 2 hours or until thoroughly chilled. Spoon soup into soup bowls; garnish with lemon slices and mint, if desired. Makes 5 (1/2 cup) servings (About 90 calories per 1/2-cup) h 18702 Beef bouillon,instant 1.00ts i Bring about 6 cups of water to the boil. Blanch the snow peas in the water for 1 minute. Remove them with a slotted spoon, place in a strainer, and refresh immediately under cold running water. Cut into thirds and set aside. In the same boiling water used for the snow peas, cook the pasta until tender but still chewy. Drain well and reserve about 1/2 cup of the cooking water. In a serving bowl, immediately toss the hot pasta in the sesame oil to prevent it from clumping together. In a blender or food processor, combine the remaining ingredients, starting with 1-1/2 tablespoons tamari and 1/4 teaspoon Szechuan peppercorns, with just enough of the pasta cooking liquid to create a medium-thick sauce (the consistency should be like pancake batter). Toss the sauce and reserved snow peas with the pasta. Taste and add more tamari and pepper if desired. Garnish with the cucumber and scallion, and sprinkle with sesame seasoning salt before serving. Serve warm or at room temperature. If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water. Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly. Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours. Ken Hom "Asian Vegetarian Feast" 7965 Baking soda 1.00ts 7965 White sugar 1.00c 7965 Cocoa powder 2.00tb Peel cucumbers and slice lengthwise into halves. Scoop out seeds from each half with spoon. Coarsely grate cucumbers to measure about 3 cups. Place yogurt in deep bowl and whisk or stir until completely smooth. Gently but thoroughly stir in grated cucumbers, vinegar, oil, garlic, mint and dill. Season to taste with salt. Refrigerate soup 2 hours or until thoroughly chilled. Place ice cube in each serving, if desired. Makes 2 to 2 1/2 quarts finely ground almonds 2.00c * Do not use a mix with pudding added or which requires oil. * you may substitute 1 tablespoon corn syrup. TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda, and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice; add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well-greased, lightly floured, 13x9x2-inch pan. Bake in a preheated, 350 degree F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right-side up on a rack to finish cooling. TO MAKE THE SEA FOAM FROSTING: In the top of a double boiler, combine all the ingredients except the vanilla extract. Beat 1 minute at high speed of an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler. Beat on high speed about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. set over the saucepan in which the beans cooked. Set aside. In clean, dry food pro Place sliced apples in a greased 6x10 inch pan. Combine the flour, sugar, baking powder, salt and egg and sprinkle this mixture over apples. Then pour overall the melted butter. Finally sprinkle 1/2 cup (or less. ) sugar and 1/2 t. cinnamon over all. Bake 30-40 minutes minutes at 350 degrees. Serve warm with cream, milk or ice cream. This is equally good made with fresh peaches instead of apples. Valerie's Note: I used an 8x8 inch pan. I sprinkled about 1/3 of a cup of sugar overall, rather than 1/2. Ron liked all the sugar, but I think even as little as 1/4 would still be good. I also sprinkled some Apple Pie Spice on it with the cinnamon. This would be best served with good vanilla ice cream, or by itself. 7968 Vanilla 2.00ts 7968 Flour 4.00c 7968 Parboil the onion and chop finely. Chop the parsley. Beat the egg. Melt the butter and mix all the ingredients with it adding the beaten egg finally to bind the mixture together. Remove the bone from the leg of mutton and stuff the mixture in the cavity. Put the joint into a roasting dish with drippings and a little flour. First cook for 10 minutes at 400 degrees then reduce the heat and allow to cook more slowly. Add twenty minutes of cooking time for every pound of meat. Serves 4 g 18704 Garlic clove, minced 1.00 h 18704 Mushrooms, sliced 0.50c i 18704 Sliced green onions 1.00c j 18705 Chicken broth 3.00c Combine poppy seeds and milk in a large bowl. Let stand at room temperature 3 to 4 hours. Let eggs and butter warm to room temperature for easy mixing. (Butter should be VERY soft) Grease and flour an 8 1/2 x 4 1/2 x 2 1/2-inch pan. Preheat oven to 350 Add butter, eggs, sugar, vanilla, baking powder and flour to poppy seeds and milk. Beat at medium speed with electric mixer for 1 minute, scraping side of bowl. Pour into prepared pan. Bake in 350 F oven for 1 hour and 15 minutes or until center springs back when lightly pressed with a fingertip. Cool in pan on a wire rack for 5 minutes. Loosen around edges; turn over to cool. Sprinkle with 10X (confectioner's) sugar. Serve plain or with whipped cream. 0.00 a 18706 Sugar 0.67c b 18706 Butter Sift together the 1-1/2 cups flour, baking powder, salt and spices. Cream butter, gradually add sugar and honey, beat until fluffy. Add eggs and vanilla gradually. Beat well. Add flour-spice mixture alternately with orange juice, beating until smooth after each addition. Add peels, fruits and nuts dredged with the remaining 1/2 cup flour. Mix well. Turn into pans lined with three thicknesses of greased brown paper. Fill 8x8x3 pan (large fruit cake pan) with batter. This will fill pan about 3/4 full. Bake at 300 F for approximately 2-1/2 hours for 8 inch fruit cake pan, less for smaller pans. Makes about 5-1/2 lbs of fruitcake. 0.25ts h 18706 Red Raspberry Preserves 0.25c i 18706 Apples, peeled & thinly 3.50c j 18706 Sliced (a * Do notuse a cake mix that has pudding or which requires oil. ** You may substitute 1 tablespoon of corn syrup. ~------------------------------------------------------------------------- TO MAKE THE CAKE: In a large mixing bowl, combine the cake mix, baking soda and eggs. Measure the Coca-Cola, stir briskly until the foaming stops; add to the batter. Blend ingredients just until moistened, then beat at high speed of an electric mixer for 3 minutes, scraping the bowl often. In a bowl, combine the mashed bananas with the lemon juice;add to the batter. Add the chopped nuts to the batter and beat for 1 minute at medium speed. Turn the batter into a well greased, lightly floured 9" X 13" X 2" baking disk. Bake in a preheated 350 F oven for about 40 minutes or until the cake tests done. Cool on a rack for 15 minutes, remove cake from pan and turn right side up on a rack to finish cooling. TO MAKE SEA FOAM FROSTING: In the top of a double boiler, combine all of the ingredients, except the vanilla extract. Beat for 1 minute at high speed with an electric mixer. Place over boiling water (the water should not touch the bottom of the top half of the double boiler). Beat on high speed for about 7 minutes until the frosting forms peaks when the mixer is raised. Remove from boiling water (for the smoothest frosting, empty into a large bowl). Add the vanilla extract and continue beating on high speed until thick enough to spread, about 2 minutes. Spread on the sides and top of the cold banana cake. Makes 2 dozen pastries Danish Pastry Buttercream Pastry Filling Almond Buttercream Pastry Filling Fit processor with steel blade. Measure 2 cups of the flour and butter into work bowl. Process on/off 6 to 10 times or just until butter is no smaller than kidney beans. Transfer flour-butter mixture to a large mixing bowl. Stir in remaining 1 1/4 cups of the flour. Refit processor with steel blade. Measure water and yeast into work bowl. Process until yeast is dissolved. Blend milk, sugar, eggs, salt and cardamom, if desired, into yeast mixture. Let stand until bubbly, about 5 minutes. Add milk mixture to flour mixture. Stir just enough to moisten flour (dough should be crumbly like a biscuit dough, not smooth and satiny like most yeast doughs. ) Cover with plastic wrap and refrigerate 4 - 24 hours. Prepare Danish Pastry as directed and refrigerate for 4 to 24 hours. Prepare fillings. Divide Pastry into 4 equal parts. Roll out each part, one at a time, into a 12-inch square. Spread 1/4 cup of the Buttercream across center third of the dough. Spread about 1/3 cup of the Almond Buttercream evenly over Buttercream. Fold one unfilled third of dough over fillings, then fold other unfilled third of dough over it. Pinch to seal well. Flatten slightly with hands. Combine sugar and almonds. Cut dough crosswise into 2-inch slices. Dip slices in water, then coat with sugar-almond mixture and place flat on ungreased cookie sheets. Cut 4 parallel 1-inch cuts along one long edge of each slice. Curve slice slightly to spread the cuts. Cover loosely with plastic wrap and let stand at room temperature until doubled, 45 to 60 minutes. Heat oven to 400 F. Uncover dough and bake until golden, 12 to 15 minutes. Remove pastries from cookie sheets and place on wire rack. Prepare Almond Icing, if desired, and drizzle over pastries. BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2 cup cold butter, cut into 1/4-inch slices 1/2 tsp vanilla Fit processor with steel blade. Measure all ingredients into work bowl. Process until smooth and creamy (do not overprocess). Stop food processor and scrape sides of bowl during processing, if necessary. Makes about 1 cup. ALMOND BUTTERCREAM PASTRY FILLING 1 cup powdered sugar 1/2 cup cold butter, cut into 1/4-inch slices 1/2 cup almond paste Follow dirctions for BUTTERCREAM PASTRY FILLING. Makes about 1 1/2 cups. ALMOND ICING: Blend 1 1/3 cups sifted powdered sugar, 2 tablespoons milk, 1 tablespoon hot water, and 1/2 teaspoon almond extract until smooth. 0.25c 10159 Red Delicious apple, chopped 1.00c 10159 Lemon juice 1.00ts 10159 Cooked or canned beets, chop 0.75c 10159 Icebe Chicory leaves for garnish (Optional) * Note: Dried cherries and dried cranberries are available in some specialty gourmet stores or order from: American Spoon Foods, Inc. Box 566, Petoskey, Mich. 49770-0566 (1-800-222-5886) ABOUT 1 1/2 HOURS BEFORE SERVING OR EARLY IN THE DAY: In a 12-inch skillet over high heat, heat chicken and 1/2 inch water to boiling. Reduce heat to low, cover and simmer for 5 to 10 minutes until juices run clear when chicken is pierced with a knife. With a slotted spoon, remove chicken to plate; cool until easy to handle. Meanwhile, thinly slice celery. In a large bowl, stir celery, light mayonnaise, milk, curry powder, 1/2 cup dried cherries and 2 tablespoons cider vinegar. Cut avocados into large chunks. Toss avocado chunks with 2 tablespoons cider vinegar in a large bowl. Cut cooked chicken breasts into bite-sized chunks; toss with the mayonnaise mixture. To serve, arrange chicken mixture and avocado chunks on a large platter. Sprinkle chicken mixture with remaining dried cherries. Garnish with chicory leaves. Makes 8 main-dish servings. [ GOOD HOUSEKEEPING; August 1990 ] Posted by Fred Peters. s are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes, then carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. 1.00c 000001 7972 creame Serve with any ham to make it a special dish. Pour pan juices from baked ham through wire strainer, including onions and apples. Press on solids to extract as much juice as possible. Degrease strained juices. Add broth, sugar, and jelly to pan juices and heat to a boil in a saucepan. Mix cornstarch with mustard and sherry. Wisk rapidly into simmering sauce and stir for several minutes until blended and slightly thickened. Add currants or raisins and simmer 10-15 minutes before serving. 7972 Have pork prepared at the market as for crown roast but without rolling ~ meat should be in one piece. Rub salt and pepper into the meat; place in roasting pan. Spear tip of each bone with cube of salt pork. Roast in preheated 350'F. oven for 30 minutes per pound; brush frequently with Apricot Glaze during last 30 minutes of roasting time. To serve, remove salt pork cubes and replace each with a paper frill. *** APRICOT GLAZE *** Combine ingredients and beat until blended. Use to baste pork roast and chops. *** BAKED APRICOTS *** * - reserve juice for glaze. Place apricot halves in baking dish, dot each with slivers of butter, and sprinkle lightly with sugar. Bake in preheated 350'F. oven until butter is melted and sugar dissolved, about 10 minutes. Use as garnish for roast pork platter. 5.00c 000004 7973 Baking soda 0.75ts 00000 Peel peaches and cut each in 8 segments, discarding pits. Cut julienne strips of the lemon peel and squeeze juice into a medium, heavy saucepan. Add water, stir in sugar, and add lemon peel, 6 of the mint leaves, and the peaches. Bring mixture to a boil, then simmer gently for about 10 minutes. Cool mixture. Remove peaches from poaching liquid with slotted spoon and divide among 4 serving dishes. Top with raspberries and decorate with mint. Serves 4. with a pastry tube. Gently fold in rema Mix 3/4 cup flour, sugar, salt and undissolved yeast in large bowl. Add softened butter. Gradually add water and beat 2 minutes on medium speed of electric mixer, scraping bowl occasionally. Add eggs and 1/2 cup flour. Beat on high speed 2 minutes, scraping bowl occasionally. Stir in enough additional flour to make stiff dough. Turn out onto lightly floured board and knead until smooth and elastic, 5 to 10 minutes. Place in greased bowl, turning to grease top. Cover and let rise in warm place until doubled. Punch dough down. Divide in halves. On lightly floured board, roll half of dough to 15- x 12-inch rectangle. Spread with 2 tablespoons softened butter. Fold in half. Roll out again to 15- x 12-inch rectangle. Spread with 2 tablespoons more butter. Fold in half and roll out to 18- x 6-inch rectangle. Cut dough lengthwise into 6 (1-inch) strips. Fold each strip in half lengthwise so that it is 1/2-inch wide. Gently roll to round and lengthen each strip to rope 1/4 to 1/2 inch in diameter. Hold one end of each rope firmly and wind dough loosely around to form coil. Tuck end underneath. Place on greased baking sheets about 2 inches apart. Repeat with remaining dough. Cover and let rise in warm place until doubled. Heat honey until thin. Gently brush rolls with half of honey and sprinkle with almonds. Bake at 400 F 15 minutes or until browned. Remove from baking sheets and cool on wire racks. Drizzle while hot with remaining honey. ATER Combine egg whites, cream of tartar, s PREHEAT OVEN TO 400F. Make the crust, line a pan and roll out the 2nd crust. Refrigerate both while you make the filling. If you have the larger amount of grapes, use a deeper pie tin. Slip the grapes from their skins, working directly into a sauce pan. Put the skins into a bowl. Cook the grapes until they turn whitish and the seeds are loosened, about 3 minutes. Pass them through a food mill to get rid of the seeds, working directly into the bowl with the skins. Stir in the lower amount of sugar, the lemon zest and the flour. Taste and if more sugar is needed, add the rest. Add the lemon juice, to taste. Let cook for 15 minutes. Pour the filling into the shell and cover with the 2nd crust. Crimp the edges together well so that the juice doesn't leak out. For a more golden crust, brush the top with a little beaten egg yolk. With the tip of a knife, etch a decorative design over the top. Or cut some grape leaves out of the scraps of dough and fasten them to the crust with a little egg yolk or water. Bake for 10 minutes in the lower 3rd of the oven then reduce heat to 350F. Bake another 35 minutes or until the crust is nicely browned. Cool before serving. Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Edith Ingraham, Dallas ** The Dallas Morning News -- Food section -- 11 Dec 96 ** Scanned and formatted for you by The WEE Scot -- paul macGregor e 12299 Large Eggs 2.00ea Concord Grape Tart sour cream. Sift together flour, salt, baking powder and 2 tblsps of the sugar. Pinch in butter with your finger tips until it appears mealy. Lift into an8 inch square baking pan and press an even layer on bottom and about 2/3 of the way up the sides. Refrigerate till filling is prepared. Pinch off grape skins (good luck!) and seperate pulp from skins. Cook pulp over a low heat for 7 minutes. Remove from heat and work thoroughly through a sieve (this is an easy way to remove the seeds). Combine pulp puree with grape skins, flour, remaining sugar and lemon juice. Pour into prepared pastry and bake in a preheated oven at 400 degrees for 15 minutes. Mix egg yolks and sour cream together, then pour over the surface and continue baking 25 to 30 minutes. Serve at room temperature. Serves 6. dium: 37 Potassium: 39 Cholesterol: 0 Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Be In a 2 quart saucepan, heat 3 T oil over medium-high heat and brown meat, crumbling with a fork until the pink color has disappeared and the meat is mashed to the size of rice. Stir in Heinz brown gravy, onion soup mix, red kidney beans, chili powder, cumin, Italian dressing, V-8 juice and sugar. Stir well and often over low heat until piping hot. 1.00c b 12301 Cake Meal Soak onion soup mix in hot water for about 15 minutes. Strain out onion pieces and ground beef in shortening in large skillet. Add seasonings, catsup and liquid drained from onions. Simmer together about 30 minutes. il soft, then add the onion to potatoes and cheese Salt and pepper. Clean frying pan and line with a piece of aluminium foil. Shape potato mixture into a circle in the foil. Invert a serving platter over potato cake and turn out. I hope this will help you out. Switzerlaand is a Fry beef and onions until onions are tender. Drain well to remove fat. A the remiaining ingredients and simmer at least 30 minutes or until desired consistancy. Jay / Okla h 12302 Whole vanilla bean 1.00ea a 12302 Brown sugar 0.33c b 12302 Water IN A LARGE BOWL, combine all of the ingredients. Refrigerate until serving time. 7259 Feta cheese, crumbled 4.00oz 7259 Plain yogurt 0.33c 7259 Oregano 0.50ts Cut meat from beef shank. Crush bone. Combine veal, beef, and crushed bone. Add water, bay leaf, 2 teaspoons salt, and clove. Cover. Simmer 2 1/2 to 3 hours. Skim frequently. Add chicken stock. Add vegetables which have been browned in butter. Season to taste. Cover and simmer 2 hours. Strain. Clear. Heat to boiling. Serve at once or store in refrigerator until needed. 7260 Cornflakes crumbs 0.25c Heat the consomme, water, clam juice and lemon juice to boiling. Whip the cream with the salt. Serve hot with a large dollop of cream on each portion. 7260 Salt 0.25ts 7260 Can pineapple chunks in 8.50oz 7260 syrup, drained 0.00 (Bacon and dried beef add the extra touch!) 1 2 1/4 -ounce package 1 lO-ounce can condensed dried beef cream of mushroom soup (preferably lean and smoked) Arrange dried beef on bottom of greased CROCK-POT. Wrap each piece of boned chicken with a strip of bacon and place on top of the dried beef. M ix the soup and sour cream together; pour over chicken. Cover and cook on Low 6 to 9 hours. (High: 3 to 4 hours). Serve over hot buttered noodles. (Recipe may be doubled for 5-quart model). From Rival Crock-Pot cookbook, date unknown 7261 COMBINE AND LET STAND --------- 0.00--------- 7261 TVP chunks 1.00c 7261 Ketchup 1.00tb 7261 Hot water Melt butter in 10-inch skillet. Cook and stir onions in butter until onions are light brown. Add ham and mushrooms; cook and stir over low heat 2 minutes. Stir in flour, garlic, sugar, salt, thyme, marjoram and butter. Cook over low heat, stirring constantly, until hot and bubbly. Remove from heat. Stir in wine, water and instant bouillon. Heat to boiling, stirring constantly; reduce heat. Cover and simmer 20 minutes. Arrange egg slices on toast; spoon sauce over egg slices. tened pineappl Saute onions and garlic in the olive oil until golden. Add oregano, bay leaves, and beef. Saute and break up beef until beef is no longer pink. Add 2 T of chili powder, tomatoes, 2 cans of beans and simmer uncovered for 1 1/2 hours. Add remaining chili powder and the other can of beans along with salt, vinegar, and red peppers. Simmer 15 minutes. Cider vinegar 0.25c 7261 Cornstarch First off, make the stuffing. Toast the oatmeal bread about medium brown. When it pops up, let it sit in the toaster for a few minutes to dry out. Chop the scallions into pieces about 1/4- to 1/2-inch long. Slice the button mushrooms or cut them into quarters if they're small. Chop the parsley roughly. Cut the dried toast into pieces about 1/2 inch square. Put all these goodies into a large mixing bowl, add the eggs and mix well. Salt the stuffing to taste. Use pepper too if you like it. I sometimes also add Bell's Poultry Seasoning. At this point I reserve some of the stuffing--maybe a quarter or a third--and add the chopped giblets to it as I find that a lot of folks don't like them in the stuffing, hard as that may be to grasp. But it works out good for me, as you'll see. After the chicken is washed and dried, stuff the critter with the stuffing from the non-gibletted bowl. Back when I developed this dish-- when I didn't know how to cook--I took the word at it's face value and *stuffed* the stuffing into the body cavity. Since then I've heard that it's considered good form to stuff it loosely to allow for expansion. Don't listen to these lies. Stuff that sucker full! Heat the oven to between 350 to 400 degrees. Rub the chicken with butter and salt it. Put the stuffed chicken, breast side up, on a roasting rack in a pan of some sort with sides about an inch or so high--a big pyrex cake pan works well. I use one of those racks with the adjustable sides to hold the bird in place though anything will work except a vertical roaster. Now here's where the sly part comes in. Have a fork or a pair of chopsticks handy. I recommend chopsticks if you can use them. You'll see why in a minute. Take the gibletted dressing and pack it all over the surface of the chicken, patting it into place. Put the neck where you can reach it to baste it. Dot the stuffing generously with pats of butter. (This ain't health food. ) Put the bird into the oven and close the door. Don't look for about fifteen minutes or so. Chat. Entertain your guests. Pour them some more wine. After fifteen minutes you, as the cook, will be ready to begin one of the best meals of your life while your guests sit unsuspecting, waiting for the bird to be done. When the time has elapsed, start basting with a bulb baster. Do this regularly and religiously every five to ten minutes or so. Salt occasionally. The stuffing and giblets on top of the chicken will start to brown as you baste it with the flavor laden combo of butter and chicken juices. The toast bits will get crispy. The scallions will add their luscious juices to the basting liquid. The mushrooms will steam and beckon. Soon you'll be picking off the browner bits and savoring them. Each time you open the oven, a new selection of bits will be ready for your delectation! Try to look harried and pained so your guests won't know how much fun you're having. Give them some more wine to keep them quite. Have a little yourself. Maybe serve a salad or something. If any of them get suspicious, tell them you're "adjusting the seasonings". That should throw them off the track enough that none of them will be tempted to "help" you with that arduous task. Heh, heh, heh. As you gradually clear the stuffing off the surface of the chicken the skin will begin to brown too. Keep basting! The chopsticks come in real handy now for retrieving the bits of mushrooms, giblets and whatever that fall down under the rack. They can get in where it's hard to get a fork. The dish is done when all the stuffing coating the outside of the bird is in your stomach and the skin has turned a nice, crispy, savory golden brown. Take the chicken out, put it on the serving platter and de- stuff it. Serve with rolls, salads, veggies, mashed taters and gravy (made of course, with instant mashed potatoes)--whatever your guests like or whatever strikes your fancy. You won't care. You'll already be full! I generally polish off a leg and a wing or so just for appearance's sake though. Oh yeah--and I always make the "sacrifice" and take the perfectly roasted, crispy skinned neck so my guest won't have to suffer through it. Two cautions. One about the stuffing. I love it, but it won't taste like traditional stuffings. It will be redolent of mushrooms, parsley and scallions, very moist and--to my taste-- quite nice. I really like the taste of oatmeal bread. Using other bread, you'd probably have to spiff up the seasonings a bit. The other caution is--do not use garlic! Heresy, I know, to some folks, but I tried it and it disrupted the nice balance of flavors. For folks who like crispy skin, all the basting produces an excellent skin--full of flavor and crispy. Good stuff--a meal in itself. er in a long, continuous, pencil-thick strip, curling it round & round until traced circle is completely filled in (spiral). For best control, press out batter slowly, holding bag at least 1 inch away from sheet. Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes PICK OVER THE CRANBERRIES and wash the orange. Zest the orange, making certain not to take in any of the bitter white pith. Juice the orange. Place the cranberries, water, orange juice and sugar in a saucepan and bring to the boil. Cook for 3-5 minutes, stirring occasionally, until the skins of the berries begin to pop. Do not overcook or the berries will be mushy. Remove from heat and stir in the orange zest. Transfer to a serving bowl and let cool. When room temperature, refrigerate for at least 2 hours before serving. be used in any proportion. Discard seeds. Put peppers through food chopper twice, using the finest knife. Measure peppers. Use enough juice from peppers to make cups level. Add sugar and vinegar. Mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Stir and skim alternately for just 8 minutes to cool slightly to prevent floating. Combine butter, sugar, Coffee Rich, cream & Cream Of Tartar in a heavy saucepan. Stir until sugar is well moistened. Place on high heat. Bring to boil then cover mixture for 2-3 minutes (to prevent sugar crystals from forming). Uncover & place thermometer in boiling mixture. COOK WITHOUT STIRRING. Wipe any crystals from sides of pan. Cook to exactly 236 degrees. Immedietely pour out onto a marble slab. When heat is no longer coming from the mass of candy. test it with your finger tips or wrist. when the dents made with your fingers remain for a little time instead of filling in immedietely & candy is luke warm, candy is ready to work. Work fondant with candy paddle until it sets up. Allow it to rest 15 minutes, covered. Then knead it until perfectly smooth. Like magic, the "crumbs will turn to wonderful creamy candy! Form into a ball, place on Saran wrap & into a bowl that can be tightly sealed. This fondant is best if kept a day or so before using, but may be used I Hints: For stiffer fondant, cook 1-2 degrees more. Freezing makes it sticky. bouquet garni then boil liquid to reduce by one half. Blend the flour and butter and whisk into liquid to thicken. Correct seasoning with salt and pepper. Pour the sauce over the swordfish to serve and garnish with diced pimentos and capers. 6 Vanilla 0.00 8027 Cocoa 1.00c Wash, hull and halve berries. Crush one layer at a time and measure 5 3/4 cup into a 6-quart kettle. Stir in lemon juice. Add pkg of pectin and stir thoroughly to dissolve. This will take several minutes. Stir down sides of pan and crush any remaining lumps of pectin. Place pan on high heat. Bring to a boil, stirring constantly to prevent scorching. Add sugar gradually, then butter, mixing well. Continue stirring and bring to a full rolling boil (a boil that cannot be stirred down). Boil hard exactly 4 minutes, stirring constantly to prevent scorching. Remove jam from heat. Skim foam from top. Pour into hot, sterilized jars, wipe top and threads of jar. Apply hot lid and screw band. Twist screw band down tight. Process in boiling water bath 5 minutes. Start counting time when water comes to a boil. 027 Flour - to make soft dough 0.00 8027 Cinnamon Preheat oven to 375 degrees F. (190 degrees C). In a large bowl combine dry ingredients and blend well. With a pastry blender cut in butter or margarine until mixture resembles cornmeal in texture. Press misture firmly into 2 unbuttered shallow baking pans. Bake about 15 minutes. Cool. Crumble and put in a large airtight container and label as Cookie Crumb Crust Mix. Stor in a cool dry place and use within 4 to 6 weeks. Makes about 10 1/2 cups of mix. COOKIE CRUMB CRUST: 2 Cups Cookie Crumb Crust Mix Press about 2 cups crumb mix in a baking pan or 9-inch pie plate and bake according to directions for filling. rnut squash, 1.00 c 11384 -peeled and diced 0.00 d 11384 Tart apples, peeled, 4.00 e 11384 In a large bowl, stir together the sugar, cornstarch, cinnamon and corn syrup. Add the peaches; mix well. Pour the mixture into a greased 8-inch square baking dish and top with cookie dough slices. Bake for about 30 to 40 minutes or until golden brown. Let cool before serving, or serve chilled. Yield: 8 servings NOTE: You don't have to peel the peaches if you don't want to-- it'll look even more like Mama's old-fashioned cobbler. (this is great served with ice cream, too!) OOH it's so GOOD!! Copied from a recipe received from the MR. Food television program j 11384 Sugar 0.33C k 11384 Cinnamon, ground 1.00t l 11384 Nutmeg, ground 0.50t m Melt together marshmallows, margarine, peanut butter and salt in heavy saucepan over low heat, stirring occasionally, until smooth. Pour over combined cereal and candies, tossing lightly until thoroughly coated. With greased fingers, gently shake into 1-1/2-inch balls. Place on waxed paper; cool at room temperature until set. Makes about 3 dozen cookies. b 11385 Stalks celery 2.00 ea FROSTING 3 c sugar, powdered Heat oven to 350. Grease and flour 2 round cake pans. In large bowl, combine all cake ingredients except cookies. Mix at low speed until moistened. Beat 2 minutes at high speed. Stir in crushed cookies. Bake at 350 for 25-35 minutes or until it tests done. Cool layers. FROSTING: In small bowl combine 1/2 cup of the powdered sugar, shortening, vanilla and egg whites. Blend well. beat in remaining sugar until frosting is smooth. Fill and frost cake. Arrange whole cookies on end and on top of frosted cake. 0.25C h 11385 Dill or parsley 1.00T i 11385 -(fresh), chopped 0.00 j 11385 Salt 0.75t HANDY CHINESE TRICKS FOR COOKING A WHOLE DUCK Cooking a duck can be intimidating to home cooks. Unlike chicken, there's a layer of fat that can cause problems. When duck is simply roasted, it often cooks unevenly, leaving a lot of excess fat. In addition, much of the potentially delicious skin is discarded. Chinese cooks slove these problems by applying two or more cooking methods to melt away most of the fat while enchancing the flavor of the meat. As a bonus, this technique can produce duck skin that is succulently crisp. For example, a duck may be seasoned and hung overnight in a cool, airy place, then steamed, perhaps smoked, and finally fried to a golden brown. Or, a duck may be browned over high heat in a wok full of oil (which melts away some of the fat), drained, and finally simmered in a wine/soy/rock sugar sauce, which is reduced at the end of the cooking time to a syrupy glaze. Sometimes just the skin is stuffed with boned duck meat, which has been mixed with glutinous rice or barley, mushrooms, Chinese dates, lotus seeds and ham; then the whole thing is steamed. The famous Peking Duck, which many rank as one of the world's greatest dishes, begins by easing the skin away from the meat then pumping in air so the whole duck inflats like a balloon. The duck then is scalded in a honey-vinegar mixture and hung overnight to dry before being cooked. This dish is not a good choice for the home cook because the duck is best roasted suspended in a special clay-lined oven. The lacquered-looking ducks that hang in Chinese delicatessens, somethimes mistakenly thought to be Peking ducks, actually are Cantonese roast ducks. After basting the skins and hanging the ducks overnight, they are roasted to golden brown perfection -- a sauce of five-spices, star anise, wine and garlic simmering in their cavities. For not much more than the price of an uncooked duck, these, by the half or whole, make excellent take-out food. The method that follows for making Sichauan Crispy Skin Duck is typical of Chinese duck cookery. It requires a few steps over a couple of days, and two cooking procedures, but it's not difficult - although frying a whole duck in a wok full of oil may be a new experience. This is an article from the San Francisco Chronicle by Bruce Cost about the Chinese philosophy of cooking duck. 6497 Cornstarch 1.00tb 6497 Cold water Form the meat into three or four hamburger patties. Over a grill, charcoal broil the hamburgers until they are medium rare on the inside and nicely crisp on the outside. Set them aside to cool. Lightly roast the bell pepper, green chiles and jalapeno (if fresh) over the fire. Prepare parched red or green chiles according to succeeding recipe, then finely chop all the peppers. Crumble the hamburgers into a large skillet or Dutch oven and add the peppers and the remaining ingredients to the meat. Simmer over the fire for at least 30 minutes. Stir occasionally. Taste and adjust seasonings. ~ Peanut oil 2.00tb 6497 Ginger root chopped fine 1.00ts 6497 Hoisin sauce 1.00tb Stir well and add 2 cups cold water. 2.00ts 6497 Chicken broth 0.25c 6497 Green onion tops, chopped 2.00tb 6497 Egg 1.00 Heat 6 ts butter and 3 tb oil in heavy skilet. Add sliced onion and saute over medium heat until lightly browned. Push onions to one side and brown the chicken, a few at a time, using medium-high heat. Remove, as necessary, to a casserole, as they brown. In a separate skillet, saute the salt pork until fat has rendered and the pieces are brown and crisp. Add mushroom caps and lightly brown. In a third skillet, use the remaining oil and butter to lightly brown the small onions. Sprinkle in the sugar and toss, until the sugar is caramelized. Transfer all the contents of the skillets to the casserole with the chicken. Salt and pepper, to taste. Add the bay leaf, thyme and parsley. De-glaze the pan that was used for the chicken with 1/2 cup of red wine, assimilating the brown glaze in the wine. Pour the contents over the the chicken. Add additional red wine to just cover the chicken and vegetables. Cover the casserole and back at 350 deg. for 40 mins. , or until chicken is tender. Serve with small boiled potatoes. From: James Beard's Theory & Practice of Good Cooking Posted thru the Weird Kitchen of Dan & Bonnie Ceppa 2.00tb 7870 Light brown sugar, firmly 1.00tb 7870 Packed 0.00 7870 Ground red cayenne Fry bacon until crisp; remove bacon and drain on paper towels. Brown chicken in hot bacon fat, about 20 minutes. Push chicken to one side. Add onions and mushrooms. Cook and stir until mushrooms are tender; drain off fat. Mix chicken, onions and mushrooms. Crumble bacon into skillet. Stir in potatoes, instant bouillon, boiling water, wine, garlic, salt and bouquet garni(see note). Heat to boiling; reduce heat. Cover and simmer until chicken is done, about 1 hour. Remove bouquet garni and discard. Remove chicken and vegetables to warm serving dish; keep warm while preparing gravy. Skim excess fat off liquid. Shake 3 tablespoons water and the flour in covered jar. Stir flour mixture slowly into liquid. Heat to boiling, stirring constantly. Boil and stir 1 minute. Pour sauce over chicken; sprinkle with parsley. NOTE: Tie 2 large sprigs parsley, 1 bay leaf and 1/2 teaspoon dried thyme leaves in cheesecloth bag. 7871 In a large pot, melt butter and oil over medium heat. Saute onion and shallots 5 minutes, until softened not brown. Add potatoes, 2 c water, bay leaf, parsley, S&P. Bring to boil, reduce heat and simmer 30 minutes until potatoes are JUST tender. Meanwhile warm milk in saucepan over low heat. Add warm milk and corn to chowder and stir well. Put the flour in small bowl. Take 3 to 4 tb of hot broth from pot and mix w/flour to make a paste. Slowly add to pot, whisking to make a smooth soup. Let soup simmer 3 to 5 minutes until thickened and coorn is tender, but not soft. Remove form heat, stir in basil and serve with butter. 7872 Ginger; grated to taste 0.00 7872 Garlic; minced 0.00 7872 Hot bean paste ; to taste 0.00 THE SAUCE: Bruise the hard spices with a pestle and add them to the cream mixture along with the cinnamon, herbs and half the jalapeno. Slowly bring to a boil, then turn off the heat and let steep while you cut the vegetables. THE VEGETABLES: Heat the oil in a wide skillet and add the onion. Saute briskly for a minute or so; add zucchini, corn, remaining jalapeno from above and season with salt. Continue to saute over fairly high heat for about 5 minutes. The zucchini and onion may color slightly. Pour the steeped cream from the sauce instructions directly into the pan through a strainer. Add the tomato and simmer for several minutes. Simmer until the sauce has reduced and thickened a little and the zucchini is done. Season to taste with salt and serve garnished with chopped cilantro. Chicken broth 0.75c 7873 Light soy sauce 2.00tb Prepare corned beef according to package directions. Toward the end of the roasting,cook the cabbage and onion in a small amount of boiling salted water for 15 minutes. Drain. Stir into mashed potatoes. Garnish with chopped parsley,if desired. Serves 6. 0000007865 0000007865 0000007865 0000007865 0000007865 0000007865 0000007865 0000007865 0000007865 0000007865 0000007866 0000007866 0000007866 In large skillet, cook mushrooms, celery and onion in margarine until tender. Add water and bouillon; cook unitl bouillon dissolves. In large bowl, combine mushroom mixture and remaining ingredients; mix well. Loosely stuff turkey just before roasting, if desired. Place remaining stuffing in greased baking dish. Bake at 350 degrees for 30 minutes or until hot. Refrigerate leftovers. 0000007868 0000007868 0000007868 0000007868 0000007868 Stir together cornmeal, flour, corn and baking powder. Whisk together buttermilk, syrup and egg whites. Pour egg mixture into dry mixture, combine well, but do not overmix. Cook by rounded tablespoons of batter on hot griddle about 2 minutes on each side, until beginning to brown. Serve with chilled orange sections or raspberries and nonfat yogurt. Per 1/4 of recipe: 246 calories, 1. 4 g fat (5%), 1. 9 g fiber, 9. 8 g protein, 2 mg. cholesterol, 195 mg sodium. 0000007870 Chop or grind bacon. Cook until bacon starts to render fat. Add onions and saute until tender. Add flour and mix well. Cook without browning, 3 to 4 minutes. Slowly add chicken stock, stirring until smooth. Add corn, potatoes, milk, cream and salt and pepper to taste. Heat gently. 0000007870 0000007871 0000007871 0000007871 0000007871 0000007871 0000007871 0000007871 0000007871 0000007872 0000007872 If using corn flakes - crush into fine crumbs. Combine corn flake crumbs thoroughly with remaining ingredients except mashed potatoes and tomato sauce. Spread in two greased 8" round cake pans. Bake in 350 degree oven about 45 minutes. Remove from pans and spread hot mashed potatoes between layers. Pour hot spice tomato sauce over top. Cut in pie shaped wedges to serve. 0000007873 0000007874 0000007874 0000007874 0000007874 0000007874 Peel and clean the corn. Cook as usual and cut the kernels from the cob when cool. Place in a blender with the sugar and light cream. Blend until almost pureed. Place in ice cream maker with the other ingredients. Churn according to manufacturer's instructions. 0000007875 0000007875 0000007875 0000007875 0000007875 0000007875 0000007876 0000007876 0000007876 0000007876 0000007876 0000007876 Chives, cilentro, Italian parsley, or basil, OR 4 teaspoons dry herbs. SERVE WARM WITH SWEET BUTTER Put all ingredients, in the order given, into the bread machine, select WHITE bread, and push Start. NOTE: You'll like the crunchy texture of the corn meal in the top crust. The herbs create a wonderful fragrance while it's baking and a spectacular taste once it's done. Serve warm with sweet butter. Makes 1 loaf, 8 slices. Each slice: 141 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 26 gm carbohydrates; 4 gm protein; 2 gm fat (14% calories from fat); 0 mg cholesterol; 246 mg sodium; 67 mg potassium; 9 mg calcium. 0000007877 0000007877 0000007877 0000007878 0000007878 0000007878 0000007878 0000007878 0000007878 0000007878 0000007878 0000007879 0000007879 0000007879 0000007879 0000007879 0000007879 0000007879 0000007879 Combine whole kernel corn, cream style corn and eggs. Add sugar, cornstarch, saesoned salt, dry mustard and instand minced onion. Stir in milk and melted butter. Pour into greased 3 qt. casserole. Bake in 400 degree oven 1 hour, stirring once. Serves 8. 7875 separating whites from tops 0.00 7876 Full cut round steak, 1.00lb * Jalapeno chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 1 hour. Makes about 2 1/3 cups Salsa. 7876 Cayenne or Japanese 0.00 7876 MARINADE --------- 0.00--------- * Use the instant Corn Flour Tortilla Mix. ~------------------------------------------------------------------------- Mix tortilla mix and water with hands until all of the tortilla mix is moistened and dough cleans side of bowl, ( add 1 to 2 teaspoonfuls of water, if necessary). Cover with damp towel; let rest 10 minutes. Divide dough into 12 1-inch balls. For each tortilla, place 1 ball on waxed paper square; flatten slightly. Cover with another waxed paper square. Roll into 6-inch circle. Peel off top waxed paper square. Heat an ungreased skillet or griddle over medium-high heat until hot. Place tortilla in skillet, waxed paper side up. Cook 30 seconds; immediately remove waxed paper. Continue cooking tortilla until dry around edge, about 1 minute. Turn and cook the other side until dry, about 2 minutes. stack tortillas, placing waxed paper between each. Cover with damp towel. 7876 Water 0.25c Score pork butt with a sharp knife; stud with cloves. Place meat in an 8-inch square shallow baking dish; bake in preheated 325'F. oven 45 minutes. Combine brown sugar, orange juice and 1 teaspoon mustard; spread mixture over ham. Combine beans, corn, onion, green pepper, garlic and remaining mustard; pour around ham. Bake 45 minutes longer. 7876 Worcestershire sauce 1.00ts Combine sugar, corn-starch, salt, and water. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Stir frequently. Add vanilla. Pour into wet molds. Chill. Serve with cream, or any desired sauce. If desired, 1 square chocolate may be combined and cooked with the pudding ingredients. 4 servings. anut or vegetable oil 4.00tb 7876 Cooked rice IN MIXING BOWL,STIR TOGETHER CORNMEAL,FLOUR,BAKING POWDER,SALT AND SUGAR. ADD BUTTER AND BLEND WITH FINGERS TO CONSISTENCY OF COARSE MEAL. SLOW BEAT IN THE MILK;THEN EGGS. CONTINUE TO BEAT ONE MINUTE LONGER,SCRAPPING TH SIDES OF THE BOWL. USE BATTER AS DIRECTED IN ELIZABETH TAYLOR CHILI. OR USE AS A REGULAR CORNBREAD BATTER BY BAKING IN AN EIGHT INCH SQUARE BAKING PAN AT 375 DEGREES FOR 20 MINUTES OR UNTIL CORNBREAD IS GOLDEN AND YESTS DONE. CUT INTO SQUARES AND SERVE. ess lean beef ea CORNBREAD 3/4 c cornmeal, white ea salt ea pepper ea sage CORNBREAD: Mix dry ingredients. Separately mix buttermilk and egg. Pour liquid ingredients into dry ingredients and mix thoroughly but do not beat. Preheat 1 tbl. salad oil to VERY HOT in an oven proof skillet or cake pan. Bake in a preheated 450 degree oven for 10 to 12 minutes. remove from pan and set aside to cool. DRESSING: Cook celery and onion in a small amount of water until tender. DO NOT DRAIN. Set aside. This can be done the day before and refrigerated. Toast two or three slices of bread until crisp all the way through. Crunble cornbread and toasted bread into a large bowl. Add celery, onion and the water they were cooked in, then add the chopped hard boiled eggs. Beat raw eggs and add to mixture. Start adding broth. How much you add is how dry or wet finished dressing will be. Add seasonings. Pour into greased baking pan and cook in a 350 degree oven for 35 to 45 minutes or until nicelybrowned. 849 Green bell pepper, cut 1.00 1849 Into 3/4-inch pieces 0.00 1849 Hot cooked rice 2.00c 1850 Scallions;minced 0. YIELDS 9 CUPS OR ENOUGH FOR A 12 LB TURKEY (22 LB 1986) Place reserved giblets in saucepan with 2 cups water; cover, and simmer 1-2 hours or until giblets are tender. Remove from broth, reserving 1 cup of broth. Chop giblets; set aside. Combine cornbread and bread cubes in a large mixing bowl; add 1/4 cup water, salt and pepper. Set aside. Melt butter in a large skillet; add sausage, celery, and onion. Saute 3 minutes. Cover, and cook an additional 30 minutes or until sausage is browned and vegetables are tender; stir frequently. Remove from heat; stir in bread mixture. Add reserved giblet broth and giblets, mixing well. NOTE: 2 packages of Martha White Cornbread Mix, baked ==6 cups stuffing. Yield: 9 cups or enough for a 12 lb turkey. Thanksgiving 1986, I stuffed a 22 lb turkey. 1850 Cornstarch 1.00tb 1850 Tabasco Combine and mix well all ingredients. Heat a well greased 9 inch cast iron skillet in a 400 degree ovne for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 400 for 40 minutes or until golden brown. Cool 10 minute. Cut cornbread into wedges to serve. 1.00lb 1850 Fresh ginger root;minced 0.25ts 1850 Sherry Cut corn kernels from cobs and reserve for another recipe. In a large kettle place corncobs and water; bring to a boil. Boil for 10 minutes. Remove and discard the cobs; strain liquid through cheesecloth. Liquid should measure 3 cups. Add additional water if necessary. Return to the kettle and stir in pectin. Bring to a full rolling boil. Add sugar and bring back to a boil. Skim foam and add a few drops food coloring. Pour into hot jars. Cool and refrigerate until ready to use. Yield: About 2 pints. d deveined 0.00 1851 Sliced bamboo shoots 0.50c 1851 Whole green onions, thinly 2.00 1851 sliced 0.00 Cut cabbage into wedges about 1 inch wide. Slice onion into rings. Remove stems and seeds from the peppers, and slice the peppers into Cut corned beef in thin slices. Using a Dutch oven or other heavy pan, arrange 1/2 of the sliced cabbage on the bottom; top with half the onions, peppers, and beef slices. Repeat layers using remaining cabbage, onion, pepper, and beef. Combine the water, hot pepper seasoning, soy sauce, vinegar, and sugar; pour over food in pan. Cover, bring to a boil, reduce heat and simmer gently until tender (about 30 minutes). Serve in wide soup bowls or deep plates. Makes 6 to 8 servings. ed red bell pepper 1.00c 10163 PEANUT SAUCE --------- 0.00--------- 10163 Minced ginger root 1.50tb 10163 Minc This snack is a real treat for children. They can eat it warm or cold. Help the children measure the peanut butter and honey into a small pot. Stir constantly over medium heat until blended. Remove from heat. Microwave directions: The children can measure the peanut butter and honey into a large microwave bowl. Microwave on high for 1 minute. Remove from micro. Let the children stir til smooth. Help the children measure and add 3 1/2 cups cornflakes. They can take turns stirring the mixture with a spoon. If everyone is hungry and can't wait, given them a paper plate and spoon and let them eat while its warm. To shape into balls, chill the dough for 30 minutes in the refrigerator. After the dough is stiff, put a portion on each child's plate. They can pinch off small pieces, roll them into balls, and them roll the balls in sesame seeds, wheat germ, or finely ground nuts. Store these snacks in the refrigerator on the children's plates. Place chocolate chips and peanut butter in top of double boiler on low heat and cream together. Stir in cornflakes until they are covered with other mixture. Drop by teaspoonfuls on cookie sheet and chill. Keep cool until served. Yield:1 dozen. 10163 Hot, dry mustard (Chinese) 1.00ts 10163 Salt 0.50ts Combine eggs, sugar, salt, and corn-starch. Add milk. Cook over hot water until thick. Cool. Add cream and fruit juices. Add cornflakes. Freeze. 12 servings. ------ 0.00--------- 10163 Fettuccini 1.00lb 10163 or other thin noodles 0.00 Combine sugar, salt, corn syrup, butter and water; bring to a boil. Reduce to medium heat; cook to soft ball stage. Do not over cook. Remove from heat; stir in vanilla and peanut butter. Pour over cornflakes in large buttered bowl or pan; toss with fork to completely cover cornflakes. Either drop in clusters on buttered cookie sheet or pour on sheet and cut into squares. Yield: 30 pieces. 10163 Ham; julienned 0.25lb Wash rice, add water and stock base, cover and cook until tender and all water is absorbed. About 50 minutes. Melt butter. Wash and pat dry the Cornish hens, set aside. Preheat oven to 450 degrees F. To cooked rice, add 1/4 cup butter, basil, cinnamon, parsley flakes, 2 tsp Bon Appetit, onion, pepper and salt. Mix well. Fill cavities of hens with stuffing. Cover exposed stuffing with aluminum foil during the first 30 minutes of baking time to prevent drying. Brush hens with a mixture of the remaining 1/4 cup butter and 1 1/2 tsp Bon Appetit. Roast 20 minutes, reduce heat to 350 degrees F and roast 45 minutes longer or until drumstick twists easily and birds are nicely browned. Baste several times with seasoned butter. Posted by Sheila Exner - 4/93 10164 Carrots 2.00md 10164 Water chestnuts 1.00cn Lightly grease 2 9x5" loaf pans. Line a broiler pan with foil. Place saffron on foil and spread thinly. Place pan under a very low broiler and gently dry saffron (do not discolor) 3-4 minutes or until dry. Place saffron in a small bowl and crush to a fine powder. Add boiling water and let stand 8 hours. Dissolve 1 teaspoon of sugar in 1/4 cup warm water. Add yeast, whisk and let stand 10-15 minutes or until frothy. Put flour, salt, lard and butter into a bowl and cut in finely. Mix in remaining sugar and currants. Stir saffron into remaining warm water and add to flour mixture. Stir in yeast and mix to form a dough. Knead lightly, cover and let rise in a warm place until double in bulk. Knead dough and divide in half. Press each piece to a rectangle with width equal to length of loaf pan. Roll up dough, jellyroll style, and place in greased loaf pans, seam side down. Press to fill corners. Cover and let stand at room temperature until dough has risen to top of pans. Preheat oven to 375'F. (190'C. Bake in preheated oven 35-45 minutes or until golden. If necessary, cover with foil during baking to prevent overbrowning. Cool on a wire rack. Let stand 1 day before serving. Makes 2 cakes. & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bot Combine flour, cornmeal, baking powder, and salt; stir well. Cut in shortening with a pastry blender until mixture resembles coarse meal. Sprinkle milk evenly over flour mixture, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface, and knead 10 to 12 times. Roll dough to 1/2 inch thickness; cut with a 2 inch biscuit cutter. Place biscuits on greased baking sheets. Bake at 450 for 10 minutes or until biscuits are lightly browned. This loaf rises very high and is suprisingly good. We have tried other breadmaker cornmeal breads but none have equaled this one. ~------------------------------------------------------------------------- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili pow * - or regular sour cream Mix strawberries and sugar; set aside. In a blender, whirl milk, eggs, flour, cornmeal, and vanilla until there are no lumps. Place a flat-bottom 7-8"-wide frying or crepe pan over medium-high heat. When pan is hot, add 1/4 teaspoon butter and swirl to coat surface. Pour in 1/4 cup batter all at once; quickly tilt pan so batter flows over entire surface (don't worry if there are a few holes). Cook until surface is dry and edge is lightly browned, about 1 minute. Turn with a spatula and brown other side. Turn out onto a plate; keep warm. Repeat to cook remainder, stirring batter thoroughly before cooking each crepe (cornmeal sinks), and stacking crepes as made. Spread 1 side of each crepe lightly with jam; fold in quarters. Offer crepes with berries and yogurt to add to taste. In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Label as CORNMEAL MIX an store in a cool, dry, place. Use within 12 weeks. Makes about 10 1/2 cups of CORNMEAL MIX. Serve steak medium to medium rare. Moisten cornmeal with enough cold water to make a paste. Stir paste into boiling salted water, beating thoroughly. Let cook over slow fire, stirring constantly, about 10 minutes. Pour into a double boiler and cook slowly for 1 hour. 0.25c 1049 Nutmeg to taste, freshly 0.00 1049 grated Combine cornmeal, baking soda and salt; add buttermilk and sour cream, mixing well. Pour batter into a well-greased 9 inch pie plate. Bake at 350 degrees for 40 minutes or until lightly browned. 1049 cubed 0.00 1050 Boneless sirloin steak 1in 0.50lb 1050 Clarified butte Our recipes call for cornstarch paste as the thickening agent without specifying the exact proportions of cornstarch and water. This recipe is offered as an approximate guide until you find what works best for you. Some cooks prefer the thin paste, some prefer thick. Thoroughly mix together cornstarch and cold water. Always stir mixture again just before using because the starch settles. 1.00ts 1050 Chi Water Mix and sift all the dry ingredients. Rub in shortening with a fork or finger tips, then add beaten egg yolk. Add enough water to hold paste together and roll out. 1050 Snow peas julienned 16.00 1050 Red sweet pepper julienned 1.00 1 Saute the frankfurters, peppers, onion in margarine in a 3-qt. saucepan. Add the remaining ingredients. Stir until the cheese spread is melted. cooked 1.00c 1051 Boiling water 2.00c 1051 Vegetable oil 0.33c This is a very simple dessert. Serve it warm with custard sauce or whipped cream. PREHEAT OVEN TO 350F. Sift together dry ingredients. Cream butter and sugar until light, beat in egg. Mix vanilla and milk. Add flour and milk alternately to egg mixture. Spoon into a buttered 8-by-8-inch baking pan and bake for 50 minutes. Cut in squares. 1051 Parsley, chopped 0.50c Cook bacon in a skillet until crisp. Remove bacon and set aside. Brown beef with onion in hot drippings in skillet;drain fat. Add vegetables,soup,water and garlic powder. Bring to a boil; reduce heat and simmer 1 minute. Stir in bacon and rice. Cover; remove from heat. Let stand 5 minutes. Makes 4 servings. 6.00 1051 Tomatoes, chopped 2.00 Heat 1 tablespoon oil in large nonstick skillet over medium heat. Add chicken, sausage and garlic; cook 10 minutes. Remove from heat. Cut sausage into 1" pieces. Set aside. Add remaining oil, peppers, onion and mushrooms; saute 5 minutes or until tender. Add tomatoes with their liquid, breaking up tomatoes with spoon. Add chicken and sausages; cover and cook 5 minutes or until cooked through. 1052 (including tops) 0.00 Place creal and seasonings in shallow dish, stirring well to combine. Pour milk into shallow bowl. Dip chicken in milk; dredge in cereal mixture. Place coated chicken breasts in baking dish with thickest portions toward the outside of the dish. Cover with waxed paper and microwave at high power for 12 minutes, or until chicken is done. Rotate dish 1/2 turn every 4 minutes. Chicken may also be baked in oven, preheated to 350 degrees. Cook for 20-30 minutes, or until fork plunged into thickest part of breast produces clear juices. COUNTRY CREAM GRAVY 1 Tbs margarine 1 Tbs all purpose flour 1/2 cup evaporated skimmed milk 1/4 cup chicken stock (homemade is best, or use undiluted, canned chicken broth 1 tsp dry sherry 1/4 tsp ground WHITE pepper 2 Tbs chopped fresh chives. To make gravy, place margarine in a 4 cup glass measure and microwave at hight for 30 seconds or until melted. Add flour, stir until smooth. Gradually add milk, broth and sherry; stir until smooth. Microwave at high for 3-5 minutes, stirring once. Stir in pepper and chives. Margarine can also be melted in saucepan on stove. Add flour and stir over medium flame until margarine is bubbling and smooth. Gradually add milk, broth and sherry, stirring until smooth and thick. Add pepper and chives. Serve at once. NOTE: I felt the gravy was sort of bland tasting, so I added it to the pan in which I had cooked the chicken. It picked up the flavor from the drippings, as well as a little carmel color. It looked and tasted better than the original recipe. However, since my husband is a GRAVY FREAK, I made double recipe of the gravy. He saved the left overs and ate it later, for breakfast, on biscuits. His idea, not mine. 1053 Fresh mint, chopped 2.00tb 1053 Garlic cloves; minced 2.00 1053 Tomatoes; finely chopped PREHEAT OVEN TO 450F. Place ham in a large pan, fat-side up. Add sliced ginger and peppercorns, then add enough cider and water to come 2-to-3 inches up the side of the ham. Save remaining cider-water to add to pan as liquid evaporates. Cover and place in oven. Cook about 20 minutes per pound or until internal temperature registers 160F. Remove from oven halfway through cooking and turn ham over. Replace and continue cooking. Remove ham to broiler rack and let sit 10 minutes to cool. Remove skin and fat. Taste, and if it's very salty, it may safely be immersed in more apple cider and water to draw out more salt. Taste again and proceed. You may refrigerate until ready to glaze. Increase oven temperature to 400F. Mix the applesauce, mustard, horseradish, and 1/2 cup of the brown sugar. Spread over ham. Bake 20 minutes or until ham is heated through and sauce is bubbly. Remove from oven and turn on broiler. Mix together remaining 1/2 cup brown sugar and bread crumbs and spread on ham. Broil 5 minutes or until crisp. 1.00pk 1054 Taco mix 1.00pk 1054 Small sour cream 1.00pk 1054 Taco sauce (hot) 2.00tb Medium hog casings Grind the pork butt through a 3/8-inch plate, the ham, ham fat, pork fat, and skin through a 1/8-inch plate. If you are starting out with raw country ham, simmer a 3/4 lb. piece for about 2 hours, and then cool before grinding. The ham stock can be used for pea or bean soup. Taste to make sure it's not too salty, though. Mix together thoroughly the ground meats, fat, and skin with the spices, sugar, and water. Stuff into medium hog casings and tie into 5-inch links. Refrigerate for up to 5 days or freeze for 2 months. Use fried as a patty or poached in links as a less salty but very tasty addition to any dish that calls for ham as a seasoning. Be sure not to add salt to this recipe because country ham is usually quite salty and should season the mixture very nicely just by itself. Start with 1/2 lb. of ham, then fry and taste a small patty of the sausage. You can add more ham if you want a saltier and more intense ham flavor. << Joyce Monschein >> 1.00 -1.00 -1.00 In a large heavy skillet, melt butter over medium-high heat. Brown ham on both sides. Move ham to one side of the skillet; brown potatoes in the drippings. Sprinkle potatoes with the parsley. Yield: 6 Servings. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 18721 Syrup Cupcakes Pies 30009 Heat oil in heavy soup pot. Salt and pepper beef and saute until golden. Add onion, thyme and sage. Mix and saute another 5 minutes. Add beef stock and simmer for 30 minutes covered. Add noodles to boiling stock and cook 10 minutes. Add vegetables with liquid and simmer for 5 minutes. Divide evenly into casserole dish. Top with cracker crumbs and bake at 350'F. for 20 minutes. che 18723 Tabasco Classic - Walter Mcilhenney's Chili **** Beef Spicy/hot In small bowl combine all ingredients. Mix well and refrigerate. Makes 1 1/2 cups. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18724 Tabasco Pickles Pickles Spicy/hot 30014 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 ve Blend granola and margarine together in bowl. Spread in oiled pie plate and bake at 350F for 5 min. Blend filling ingredients in blender until smooth. Pour into pie crust. Bake at 350F for 20 min. Mix 1/2 c of juice concentrate with arrowroot. Simmer strawberries with 1/4 c of juice concentrate. Add arrowroot mixture and simmer for 15 min more. Pour topping over cheesecake and cool before slicing. 30016 1 -1 Mix the first 3 ingredients together, using the hands, and pinching mixture until very fine. Add the water to the molasses and soda and beat until this is foamy and rises. Pour this into a pie pan lined with pastry (a deep pan is preferable) and taking a spoon, mix the above crumbs well into the molasses filling. Bake at 325-F for 30 minutes. -1.00 -1.00 -1.00 mea 18728 Taco Casserole Hamburger Mexican Generously grease two 8" layer cake pans. Beat egg whites until foamy, add water, beat until stiff peaks form. Beat egg yolks with flour, salt and pepper. Fold into egg whites. Divide mixture into cake pans. Bake at 350 F for 20 minutes, or until puffed and firm. Saute onion in margarine, add hash, heat through. Turn 1 layer of egg omelet onto serving dish. Cover with hash. Top with second layer. Serve with warmed tomato sauce. -1.00 -1.00 -1.00 des 18730 Taco Quiche Brown pork chops in oil in heavy skillet. Stir in onions and apple. Cover and cook 10 minutes. Drain VEG-ALL, reserving liquid. Stir in liquid, chicken broth and sugar; bring to boil. Reduce heat and simmer until pork chops are cooked, approximately 25 minutes. Remove chops. Bring liquid to boil; stir in vegetables and rice. Remove from heat and let stand 5 minutes. Serve pork chops on rice. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Mix all ingredients except oil and ribs in saucepan. Heat to boiling, stirring constantly. Remove from heat. Heat oven to 350'. Heat oil in Dutch oven over low heat. Brown half of the ribs in hot oil; remove ribs. Repeat with remaining ribs; drain off fat. Return ribs to Dutch oven; pour sauce over ribs. Cover and bake 1 hour. Uncover and bake until done, about 30 minutes. Remove ribs to serving bowl. Strain sauce; skim off fat. Pour sauce over ribs. to sauce In large skillet, over medium-high heat, cook and stir sausage until browned; drain well. Stir in rice, celery, green pepper, scallions and chicken broth; bring to boil. Reduce heat; cover and simmer 45 minutes, stirring occasionally, until liquid is absorbed and rice is done. f 18728 -want it) 0.00 g 18729 Crescent rolls Puree strawberries and combine with lemon juice and 1/2 cup sugar. Let stand several hours. Heat cream just until bubbles form and stir in remaining sugar until dissolved. Cool. Beat and stir in egg. Add puree and vanilla. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. Like Philadelphia ice cream, country ice cream can be flavored by substituting juice or sweetened puree for some of the milk or cream. According to your preference, use only one egg and all cream, as in this recipe, or include up to three eggs and substitute milk for some of the cream. This strawberry version, or any other fruit flavor, can be made even fruitier by adding 2 tablespoons of orange liqueur. 1.00c g 18730 Lean Ground Beef 2.00lb a 18730 Purp Rub skin of chicken with 1/2 teaspoon salt amd 1/8 teaspoon pepper. Fold wings across back with lips touching; tie drumsticks to tail. Melt 2 tablespoons butter in Dutch oven. Brown chicken in butter over medium heat about 30 minutes. Place 2 strips salt pork over breast and strip lengthwise over each drumstick. Heat oven to 325'. Melt 2 tablespoons butter in 10-inch skillet. Toss half of the carrots and turnips or onions in butter; place in Dutch oven around chicken. Toss remaining vegetables in butter; place around chicken. Pour broth over chicken and vegetables; sprinkle with 1/2 teaspoon salt and 1/8 teaspoon pepper. Cover and bake until thickest pieces of chicken are done, about 1 3/4 hours. Remove chicken and vegetables to warm platter; remove saly pork strips and string from chicken. Keep chicken warm while preparing sauce. Stir wine into chicken broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes. Mix sornstarch and water; stir into wine broth. Heat to boiling, stirring constantly. Boil and stir 3 minutes; skim off fat. Serve sauce with chicken. j 18730 Chili Salsa, If Desired 0.00 k 18730 GARNISHES --------- 0.00--------- l 18731 Ground beef 1.00lb a Brown sausages in butter over medium heat 5 to 6 minutes, turning frequently. Stir in sauerkraut and brown sugar; warm through. Pour mixture into a greased 2-quart casserole; set aside. Add egg and onion to mashed potatoes; stir well. Spread potato mixture over sauerkraut; bake in preheated 350'F. oven, uncovered, 25 minutes. d 18731 (8 oz.) can tomato sauce 1.00 Combine all ingredients and simmer 15 minutes. Add white wine up to 1 Qt. ,if desired. Simmer 30 minutes if used. 11223 1/4 cup milk 0.12 to b 11223 salt, pepper, sour cream, chives, ba 0.00 ts c 11224 of sole (flounder) 0.00 Filet a You will be able to get mustard seeds, curry leaves and urad dahl in any local Indian store. Save about 2 tsp of urad dahl and soak the rest of the urad dahl in water for about an hour. After an hour, grind the urad dahl, green chillies and ginger to the consistency of pancake batter and keep aside. In a pan, heat the 2 tsp veg oil and add the mustard seeds, 2 tsp urad dahl (that was saved), the curry leaves and the red chillies (after cutting them into fine pieces). When the mustard seeds start spluttering and the urad dahl starts turning golden brown, add 3 1/2 cups of water and the urad dahl batter, mix well and close the pan. When the water starts boiling, add salt. (The batter already added will tend to form clusters- Don't worry - Can be fixed later) Add the couscous and mix thoroughly (use a potato masher and get rid of any clusters by mashing them well). After the mixture has solidified, (This should not take more than 5-10 minutes) take the pan out of the heat and let cool. After the mixture has cooled, take a small portion of the mixture and make into a patty and set aside. (You can use some water and/or oil to make the patties if the batter is too sticky) The amounts mentioned in this recipe should yield about 30 patties. Serve with sphaghetti sauce or any spicy chutney. WARNING: If you don't like spicy food, reduce the number of green and red chillies. f 11225 chopped mushrooms (optional) 1.00 cup Prepare couscous by covering with twice as much boiling water & letting stand for 10 to 15 minutes. Preheat oven to 375F. Cut stems off eggplants & cut in half. Cut away pulp leaving 1/2" shell. Dice the pulp. Heat olive oil plus 2 tb water in skillet. When hot, add eggplant & garlic & saute, covered till eggplant is tender. Stir occasionally. Add scallions & tomatoes & cook till they have softened a bit. Add the rest of the ingredients, including the coucous. Remove from heat. Fill each eggplant shell with the skillet mixture. Bake for 35 to 40 minutes. whole clams (shell and clam) per per 1.00 lb. a 11227 slices 0.00 lemon b 11227 Butter 0.00 c 11227 juice (if desired) 0 Spread Couscous Out on a Large Deep Plate and Pour the Warm Water Evenly Over It. Then Rub the Couscous Lightly With Your Fingers To Separate the Grains. Set the Plate Aside. Heat Half the Oil in a Large Saucepan, add the Onion and Carrots and Saute Gently for 10 Minutes. Stir in the Spices and Cook for a Further 2-3 Minutes, Stirring. Stir in the Corn, Zucchini and Chick Peas (May Use Fava Beansinstead). Then add the Water and Tomato Paste. Bring To a Boiil, Then Turn the Heat Down So That the Chick Pea Stew Simmers. By Now, the Couscous Will Have Absorbed the Water. Put It Into a Metal Sieve, Metal Colander or Steamer Saucepan, Breaking It Up a Bit With Your Fingers Again as You Do So. If Your Container Has Large Holes, You May Prefer To Line It With a Piece Of Cheesecloth To Prevent the Grains from Falling Through, But I Never Found this Necessary. Put the Steamer, Colander or Sieve Over the Vegetable Stew, Cover With a Lid or Plate and Cook Gently for 25-30 Minuites. Season To Taste With Pepper. Stir the Remaining Olive Oil Into the Couscous, Then Put the Couscous on a Large, Warmed Serving Dish, Garnish With the Coriander and Serve Immediately. Serve With a Green Salad. white fish) 0.00 q 11385 TOPPING --------- 0.00--------- r 11385 Pepper 0.2 This is the icing for the Watergate Cake that came out in 1976. Combine the topping mix, milk and pudding. Beat until thick. Spread on the cake, (The icing will be a light green color). Sprinkle with the coconut and chopped nuts. From The Food Fare Section Rocky Mountain News September 3, 1986 u 11385 -finely chopped 0.00 v 11386 Sauerkraut, rinsed In 1 1/2-quart saucepan heat margarine over medium-high heat until bubbly; add onion, celery, carrot, garlic, and shallots; saute, stirring occasionally, until softened, 2 to 3 minutes. Sprinkle with flour and stir quickly to combine. Gradually add milk, stirring constantly, and cook until sauce is smooth. Add remaining ingredients, except crabmeat and asparagus and bring to a boil. Reduce heat to low and add crabmeat and asparagus. Cover and cook, stirring occasionally, until soup is thickened and vegetables are tender, 20 to 30 minutes. Remove and discard bay leaf before serving. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. f 11386 Pork shoulder, cut into 1.00lb g 11386 -large, bite-sized pieces 0.00 h 11386 Garlic cl SEPARATE LETTUCE LEAVES, using only choice ones. Arrange bed of lettuce on 6 individual serving dishes. Evenly distribute grapefruit sections and crab meat over lettuce, arranging it attractively. Drizzle about 1 tablespoon Grapefruit Dressing over each serving. GRAPEFRUIT DRESSING: In small bowl, combine grapefruit peel, shallot, white wine vinegar, balsamic vinegar and salt. Whisk in olive oil slowly. Taste for acid and salt and add more if too bland. Stir to blend before using. 11386 In a small bowl mix crab, mayonaise, onion and parsley. Spread half the mixture evenly on each slice of pumpernickel bread, top with a slice of avocado and then cheese. Place one sandwich on. In a microwaveable dish muicrowave at 50% power, 1 1/2 to 3 mins, or until heated through and the cheese melts. Repeat for 2nd sandwich o 11386 Green pepper, chopped 1.00 p In this recipe Quebec snow crab is combined with brocolli, oven-poached and served on a sauce, nouveau cuisine fashion. This appetizer is the creation of Chef Denis Pelletier of Moulin de St. Laurent, a contemporary French restaurant located in an old stone mill in the village of St. Laurent on Ile d'Orleans. Ramekins can be filled ahead and oven poached at the last minute, or you can reheat the cooked flan in a microwave oven for about 2 minutes at Medium (50 percent). Cook brocolli florets in boiling salted water just until tender-crisp; drain. Generously brush 6 to 8 ramekin or custard cups with melted butter. Divide crab meat with brocolli among the ramekins. In a bowl, whisk together the eggs, cream and milk; season with salt, pepper and nutmeg. Fill ramekins three-quarters full with the custard and set in a shallow pan of hot water. Oven poach for 1 hour at 325F or until set. (A knife inserted in centre should come out clean. ) Make Lemon Butter Sauce and pour onto 6 to 8 serving plates. Run a knife around the edge of each ramekin and unmold onto sauce. Lemon Butter Sauce: In small saucepan, heat wine and chopped shallot. Bring to a boil and reduce over medium-high heat until only 2 tablespoons of liquid remain. Reduce heat to low and whisk in butter, a few pieces at a time, until sauce is smooth and all the butter is incorporated. Whisk in cream and lemon juice. Keep warm in the top of a double boiler set over hot water until serving time. MAKES: about 1 1/2 CUPS SAUCE SERVES: 6-8 as an appetizer ated Gruyere cheese 0.50lb b 21665 Butter 0.33c c 21665 Salt and peper to taste 1.00x d 21665 Medium onion; chopped finely 1.00ea e A delicious accompaniment for any dish. Vary the number of chili peppers in the sauce according to personal taste. ~------------------------------------------------------------------------- Heat a large skillet and add the oil. Stir-fry the garlic, crab and eggs together until the egg is cooked. Add the rice, Maggi seasoning, fish sauce and sugar. Continue to stir-fry until the mixture is hot. Add the green onion. Mix together the sauce ingredients. Remove the rice to a serving dish, decorate with the garnish, and serve with the sauce on the side. NOTE: Maggi seasoning is a sauce which is used in many Asian and Southeast Asian dishes, Maggi seasoning is found in Asian food stores. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. f 21666 Or unsmoked ham; cut in 1 0.00 g 21666 -inch strips 0.00 ABOUT 30 MINUTES BEFORE SERVING OR EARLY IN DAY: Chop crabmeat. In small bowl, with fork, mix crabmeat, cheese, mayonnaise, dry mustard, and 1/4 t coarsely ground black pepper. Spread 1 heaping teaspoon crabmeat mixture on each Melba toast round. Place on cookie sheets; sprinkle with 1/2 teaspoon coarsely ground black pepper. If not serving right away, cover and refrigerate. ABOUT 15 MINUTES BEFORE SERVING: Preheat broiler if manuafcturer directs. Broil canapes about 3 minutes or until cheese melts. Top each canape with a slice of ripe olive. Arrange canapes and garnish on platter; serve immediately Makes 2 1/2 dozen canapes. a 21667 Flour; sifted 0.00 b 21667 (seasoned with salt and 0.00 c 21667 -pepper) 0.00 Saute the shallots in the butter in the top of a double boiler over direct heat until very soft but not browned. Stir in the flour. Add the warm milk slowly, stirring as added. Place over simmmering water, add Worcestershire sauce, pepper, and crab meat. Let cook, stirring frequently, over, not in, simmering water for 15-20 minutes. (May be made ahead at this point up to about 1 hour before serving. ) Cover and keep over hot water. stirring occasionally. Add a little of the hot soup to the beaten egg yolks and stir mixture back into soup. Season to taste with salt. Add the sherry and heat to steaming hot. To serve, ladle soup into warm bowls. Top each serving with a little whipped cream, sprinkle with paprika, and serve at once. 0.00 j 21667 Fresh tagliatelle 1.50lb k 21667 Or 1 pound dried Slice cream cheese in half and cover with crabmeat. Just before serving top with chili sauce mixture. Serve with crackers. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce h Wash and core crab-apples. Cover with water. Cover and simmer until fruit is soft. Rub through a sieve. Add sugar. Boil slowly, stirring frequently, until thick. Wash crab-apples. Do not pare. Remove stems and blossom ends. Cut in halves. Remove seeds. Cover with water. Cook until soft. Drain through jelly bag. Use 2/3 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. Simmer for 15 minutes. Serves 6 to 8. Posted by Sheryl McCue. Courtesy of Fred Peters. * 6 med (1 - 1 1/4 lbs) boned skinless chicken breast halves Sliced green onion For filling, combine crabmeat, water chestnuts, bread crumbs, mayonnaise, parsley, and mustard. Place 1 piece of chicken, boned side up, between clear plastic wrap. Pound with meat mallet till 1/8" thick. Repeat with other pieces of chicken. Spoon some of the filling onto 1 end of each chicken breast half. Fold in the sides and roll up. Arrange chicken, seam side down, in a 12x7x2" baking dish. Brush with some of the Worcestershire sauce. Bake in a 350 deg F. oven for 20-25 minutes or till chicken is no longer pink. Brush with remaining Worcestershire sauce and sprinkle with green onion. Microwave Directions: Prepare as above, except microcook chicken rolls, covered with waxed paper, on 100% (high) for 8-10 minutes or till chicken is no longer pink. Give the dish a 1/2 turn every 4 minutes. ******************************************************* Per serving: 190 calories, 31 g protein, 4 g carbohydrates, 5 g fat, 83 mg cholesterol, 324 mg sodium, 282 mg potassium. Saute green onions in butter til soft. Add flour. Blen together and begin adding cream radually until sauce is smooth. Add cheese, wine and seasonings (salt, pepper, and cayene pepper to taste). Fold in crabmeat very gently. Cook cracked wheat in the boiling water for 10 minutes, till all the water is absorbed. Dissolve yeast in 1/3 c of warm water & let proof. Stir together shortening, salt, molasses, honey & the rest of the water & add to cracked wheat. Stir in the flours a little at a time. When the dough is stiff, turn out onto a floured board & knead for 10 minutes, use extra flour if necessary. Shape into a ball, place in oiled bowl, cover & let rise till doubled. Punch down & shape into 2 loaves. Let rise till doubled. Bake at 375F for 30 to 35 minutes. Cool on racks. "Beard on Bread" 18738 Salt 1.00pn g 18738 Baking powder 3.00ts h 18738 Bicarbonate of soda 0.50ts i 18738 Ground allspic This rich crumb topping keep well on the pantry shelf or in the refrigerator. Halve the recipe if you use crumbs sparingly. Whirl the crackers in a food processor or put them through a food grinder until they are evenly ground but retain some texture. Saute the onions in 2 tablespoons of the butter, then add to the crumb mixture along with the remaining butter, parsley and thyme. Mix thoroughly. If the mixture hardens in the regrigerator, place it in the oven on low heat for a few minutes before using. (Makes about 9 cups) 0.00 b 18739 Celery, diced. 1.00c c 18739 Half a 93/8-ounce jar chow- 0.00 d 18739 -chow 0.00 e 1 Cracker Pudding at mealtime was a pleasurable routine. It is one more way to include saltines in the diet, although their presence is scarcely distinguishable in the finished dessert. Even 75 years ago the Amish of eastern Pennsylvania had access to coconuts. "We would buy a whole one and grate it ourselves," says an Beat egg yolks and sugar together. Pour into saucepan and heat. Gradually add the milk, stirring constantly. Add crackers and coconut and cook until thickened. Remove from heat and stir in the vanilla. Pour into baking dish. Add 3 Tablespoons sugar to egg whites and beat until stiffened. Spread over pudding then brown the meringue under the broiler. Variation: Beat the egg whites until stiff, then fold them into the pudding while it is still hot. Chill and serve. 0.00 c 18740 Hominy, drained 1.00cn d Put sugar, water, butter and syrup in skillet, boil until it turns brown, stirring constantly. Not too brown or it will taste scorched. Remove from fire, stire in soda. This makes it browner. Stire and pour over about 5 qts of popcorn. Add nuts if desired. 18740 Baking powder 2.00ts g 18740 White cornmeal 2.50c Combine ingredients. Heat two greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot muffin pans, filling 2/3 full. Bake at 350 degrees for 30 minutes or until golden brown. b 18742 Vegetable oil 2.00tb a 18742 Chopped onion 0.25c Heat the oil in a deep skillet over medium heat. Add the onions and green pepper and saute until the onions are translucent, about 3 minutes. Sprinkle the meat with the garlic, ground chile, cumin, and oregano. Stir to blend. Add the meat to the skillet. Break up any lumps with a fork, stirring occasionally until the meat is evenly browned. Add the bay leaf, pepper, tomatoes, vinegar, and caribe. Bring to a boil, lower the heat and simmer 1 hour, stirring occasionally. Taste and adjust seasoning. ~ f 18742 -drained (16 oz) 0.00 g 18742 Cornmeal 1.00c h 18742 Basil 1.00ts i 18742 Pepper 0.12ts For the CAKE: Butter and flour a 9-inch springform pan. Toast the nuts in a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty. Cool. Grate the nuts fine with a hand nut grater and stir in the flour, or grind them fine with the flour in a food processor. Beat the egg yolks with half the sugar, the vanilla, and the kirsch to a 3-second ribbon. Warm the egg whites over hot water or swirl them over a gas flame until barely warm, then beat them with the salt and the cream of tartar to soft peaks again. Spread the yolk mixture over the whites and sprinkle with a quarter of the nuts. Fold until partially mixed, sprinkle with another quarter of the nuts, and fold. Repeat until all the nuts have been folded in. Be careful not to overwork the batter and deflate the eggs. Pour into the prepared pan and bake in a preheated 325 F oven for 30 to 40 minutes, or until the sides of the cake just begin to pull away from the sides of the pan. Cool. For the FILLING: Toast the nuts in a preheated 325 F oven for 5 to 7 minutes, or until they smell nutty. Cool and chop coarse. Shake the nuts in a coarse strainer to remove any dusty particles. Put the sugar in a small non-corroding saucepan, add the water, and cook over medium heat until light gold. Remove from the heat and carefully add the corn syrup, butter, and cream. Stir over low heat until the caramel has dissolved, then stir the caramel into the nuts to bind them. Slice the cake into two layers and spread the warm filling between them. For the ICING: Toast the coconut in a preheated 325 F oven for 5 to 8 minutes, stirring often until pale golden brown. Cool. Whip the cream with the sugar and vanilla until it holds soft peaks and is just stiff enough to spread on the cake. Ice the cake with the cream and press the coconut all over the surface of the cake. This cake is delicious served with kumquats poached in honey. 0.00 b 18744 B Heat oven to 325 grease and flour 10" tube pan In small bowl, combine flour, baking soda, cinnamon, baking powder and salt. In large bowl, with electric mixer, beat applesauce, brown sugar, egg whites and oil until well mixed. Beat in flour mixture until smooth. With rubber spatula, fold in cranberries and shredded apple. Pour batter into prepared pan. Bake 55 to 60 minutes or until cake tester inserted in center comes out clean. Cool cake in pan on wire rack 10 minutes. Loosen edge; invert pan and unmold cake onto a wire rack; cool completely. Place cake on a serving plate. Prepare icing and drizzle over cake. Icing: In small bowl beat butter with milk and vanilla until welll mixed. Gradually beat in enough of 1-1/4 cups confectioners sugar until icing is smooth and spoonable. 0.25c i 18744 Dice celery 1.00tb j * Serve hot with natural yogurt or serve cold with ice cream 1. Peel, core and dice the apples. Measure about 4 3/4 cups. Cook in a saucepan with the sugar and about 2 tbs water until slightly softened. Add the cranberies and cook for a further minute. Remove from heat. Melt butter or margarine and add the sunflower seeds. Fry gently for a few minutes. Meanwhile, mix together the other ingredients in a large bowl, rubbing in the sugar if lumpy. Pour in the butter and sunflower seeds and combine to form a loose mixture. Place the fruit in a large, shallow ovenproof dish and sprinkle the crisp topping over. Cook at 350 F for about 40 minutes or until the top is golden and crisp. Time: Preparation takes about 20 minutes; cooking takes about 50 minutes. 0 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 18733 Taco Seasoning Mix Master Mix 30024 Combine first four ingredients reserving 1/4 cup crumb mixture. Press remaining crumb mixture into bottom and sides of 9" pie pan. Combine next three ingredients blending well. Pour into crust. Top cream cheese mixture with apples. Combine cranberries and granulated sugar. Mix lightly. Spoon over apples. Top cranberries with the reserved crumb mixture. Bake at 350 degrees, 35 to 40 minutes. Cool. .00 -1.00 -1.00 sou 18735 Tahini Cake Peel, core and chop apples. Combine cranberries, apples, brown sugar and water in a large sauce pot. Simmer over medium heat for 15 minutes, stirring frequently. Stir in cinnamon and walnuts: cook 5 minutes. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 5 half pints. 30029 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - Put all in machine sweet bread cycle if you have it. CRANAPPlESAUCE *peeled and diced (1/2 inch) put water and sugar in a lg heavy saucepan and place over high heat. Cook stirring until sugar is dissolved. Add apples cover stir frequently cook 5 minutes then add cranberries cook 15 to 20 minutes till cranberries pop and apples are soft then mash with potato masher will still be slightly lumpy add spices and zest cook another 5 minutes for flavor to blend. Cool for putting in the bread, sauce will keep in fridge for 3 days makes 3 cups also can be served warm with dinner -1.00 -1.00 -1.00 cak 18739 Tallahassee Chicken Salad (florida Cooking) Chicken 30033 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 18740 Tamale Dough Wash cranberries. Combine cranberries and sugar and cinnamon. Let stand thirty minuts. Add water, orange and lemon juice. Mix well. Mix the butter or margarine, bread crumbs, brown sugar and allspice, blending well. Lightly grease or butter two 10 x 16" pans. Divide half of the cranberry mixture into the two pans equally. Spread the two pans with half of the bread crumb mixture. Add the remaining half of the cranberry mix equally in both pans and top with the remaining crumb mix. Cover and bake at 375 for 30 minutes. Uncover and bake 15 minutes more until crumbs are browned. 50 portions. 30043 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18743 Tameya (broad Bean Patties) Entree Vegetarian 30044 10 -1 -1 -1.00 -1.00 - Put half the batter in a round tube pan, put in half the cranberry sauce. Put in the rest of the batter and rest of the cranberry sauce. Put nuts on top. Bake for 35-40 minutes at 350 deg. 30047 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sea 18745 Tan Tan Noodles Vegetarian 30048 Combine all ingredients except sugar. Simmer until fruit is soft. Rub through a sieve. Add sugar. Cook slowly, stirring frequently, until thick. 6503 Sugar 2.00tb 6503 White vinegar 2.00ts 6503 Sesame oil 0.50ts Pit cherries. Wash cranberries. Remove stems. Wash orange and lemon. Cut in small pieces. Remove seeds. Combine ingredients. Mix thoroughly. Cook slowly, stirring frequently, until thick. Theresa Lessmeister, Peru, IL. 1.00tb 6503 Fresh cilantro 1.00tb 6504 Chicken Wings 2.50l Wash cranberries. Remove stems. Cover fruit with water. Cook until soft. Add raisins, sugar, and orange. Simmer slowly until thick. Add nuts and cook 5 minutes. 6504 Dry Bread Crumbs 2.00c 6504 Jar (16oz) Taco Sauce ** 1.00 6505 Chicken thighs * cranberries, stemmed, and chopped Preheat oven to 375F. Measure flour, baking powder, soda, and salt into a bowl; stir with a fork to mix. Cream butter and sugars in a large bowl until fluffy; beat in egg, milk, and lemon juice. Stir in flour mixture, a little at a time, until well blended; stir in cranberries and walnuts. Drop dough by teapoonfuls, about 1 inch apart, onto greased cookie sheets. Bake 15 minutes, or until firm and golden. Cool on racks. 8 dozens. Ground turmeric In a large skillet, melt butter; add onion and celery; cook lightly add mustard, salt and pepper, the cranberry sauce and lemon juice. Mix well;add crumbs; mix very well. Untie the ham; stuff with cranberry mixture;re-roll; tie up again; place in a roasting pan, lightly sprayed with non-stick vegetable cooking spray, fat side up. Preheat oven to 350F. Bake for 30 minutes per pound or, until a meat thermometer registers to 160F. In a small saucepan, blend and warm glaze ingredients. After 1-1/2 hours of baking time, remove rind if necessary; brush surfaces of ham with warm glaze; return to oven; repeat glazing several times during remainder of baking time. Makes 10 servings. **NOTE** Stuffing can be used for pork tenderloin or thick porkchops as well. ying 0.00 6506 Stephen Ceideburg 0.00 6506 Wash cranberries. Remove stems. Add water. Cover and cook slowly until berries are soft. Rub through sieve. Add sugar and salt. Pour into tray of mechanical refrigerator or into freezer. Partially freeze. Carefully fold in stiffly whipped evaporated milk. Continue freezing until firm. 8 servings. 6506 Onion, chopped 1.00sm CREAM thoroughly margarine, 1 cup sugar and vanilla in large bowl with electric mixer. ADD eggs, one at a time, beating until light and fluffy. COMBINE flour, baking powder, baking soda and salt. Add flour mixture and sour cream alternately to creamed mixutre, ending with flour. (Batter will be fairly thick). Combine cranberries with remaining 1/4 cup sugar. Spread half the batter in greased 10 " springform pan, sprinkle with cranberries; top with remaining batter. COMBINE topping ingredients; sprinkle over batter. BAKE at 350 F for 50 to 55 min. Serve warm or cool. Servings: about 12 6506 Nonfat yogurt 1.00c 6506 Chicken, skinned and trimmed 3.00lb 6506 of fat 0.00 Serves 10-12 Drain pineapple; reserve liquid. Add liquid and water to gelatin in saucepan, stir. Boil until gelatin dissolves; remove from heat. Blend in cranberry sauce, lemon juice, grated peel and nutmeg. Chill until mixture thickens slightly, then blend in sour cream. Fold in pineapple and pecans. Pour into oiled mold and chill until firm, about 2-4 hours. Unmold onto Serving plate. If desired, garnish with mint leaves and fresh cranberries. 1.00tb * Fresh or frozen cranberries can be used. ~------------------------------------------------------------------------ Cut unpeeled orange into eighths. Place orange, cranberries and sugar in food processor or blender and grind. Refrigerate for several hours to blend flavors. Store covered in refrigerator. taste) 1.00ts 6507 Ground black pepper 1.00ts PREHEAT oven to 425F (220C). PREPARE pastry for double-crust as directed on CRISCO SHORTENING package. Roll out thinly on lightly floured surface. Cut into 18 rounds and fit into medium-sized muffin cups or tart tims. Whisk eggs, sugar, salt, syrup, MELTED GOLDEN CRISCO SHORTENING and vanilla together until well blended. Place nuts and cranberries into pastry shells, dividing evenly. Fill full with syrup mixture. BAKE at 425F (220C) for 12-15 minutes, or until filling is puffed, golden and just set, in centre. Don't overbake. Cool on wire rack and then remove from pans. HINT: Underbaking gives tarts a runny buttertart-like filling. Preparation time: 30 mins. Baking time: 15 mins. Excellent for freezing. From the CRISCO SHORTENING Holiday Recipes booklet. Typed for your eating pleasure by Bruce Starling. 8 Cloves garlic, minced 3.00 6508 Minced, peeled ginger root 1.00 Peel, core and coarsely dice apples. Heat sugar and water in heavy large saucepan over low heat, swirling pan occasionally, until sugar dissolves. Add cranberries, apples and lemon peel. Bring to boil. Reduce heat to medium and cook until consistency of thick jam, stirring frequently, about 20 minutes. Stir in cassis to taste. Cool completely before serving. (Can be stored in refrigerator 1 month. ) 6508 Ground cardamom Preheat oven to 350 degrees. Combine molasses, syrup, water, soda, sugar, flour and salt. Mix well. Fold in cranberries. Bake in a well buttered 9x5x3 loaf pan for 50 to 60 minutes. NOTE: This pudding keeps well by being wrapped in foil in the refrigerator. Reheat at 300 degrees for 45 minutes. Serve with vanilla sauce. Serves 8 Vanilla Sauce 1 cup sugar 1/2 cup butter 1/2 cup heavy cream 1 tsp vanilla 1 Pinch of salt Combine all ingredients in the top of the double boiler. Cook gently over warm water without stirring until it is paritally thickened. Sauce will thicken further as it cools. Turmeric 0.50ts 6508 Freshly ground black pepper 0.25ts 6509 Chicken thighs 2.00lb 6509 Onion Wash quinces. Remove stems and blossom ends. Chop with coarse knife of food chopper. Combine with stemmed cranberries which have been washed. Add water. Cook until fruit is soft. Pour into jelly bag and drain overnight. Empty juice into large saucepan. Boil hard 20 minutes. Measure and add an equal amount of hot sugar. Boil rapidly until jelly sheets from spoon. if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once. Select good cranberries and wash well. Cook sugar and water together about 10 minutes, add cranberries. Cover pan and cook until cranberries stop popping, about 10 minutes. Skim off top if necessary, pour into dish and let cool before serving. chicken @ 400 degrees 30 minutes. No need to preheat oven. Keep basting with juice occasionally. If there is excess juice, you may spoon out some. Broil chicken 2 to 5 minutes toward the end. Sprinkle with Garam Masala. Garnish with lemon slices and Using a fork, in large bowl combine flour, sugar, orange peel, baking powder, and baking soda. With pastry blender, cut in margarine until mixture resembles coarse crumbs. Add cranberries and currants; stir to combine. Add buttermilk and vanilla to flour mixture and stir to combine (mixture will be dry). Form dough into 2 equal balls. Preheat oven to 400 F. Sprinkle clean work surface with 1 tablespoon reserved flour. On floured surface, using fingertips, work one-half of dough into 6-inch circle, about 1/2-inch thick. Cut circle into 6 equal wedges; place wedges on nonstick baking sheet, leaving a space of about 1 inch between each. Repeat procedure, using remaining flour and dough. Bake until lightly browned, about 10 to 15 minutes. Remove scones to wire rack and let cool. Each serving provides: 1 fat 1 bread 1/4 fruit 35 optional Per serving: 190 mg sodium 0 mg cholesterol lace ginger, garlic and chile in bowl. Whisk in yogurt, lemon juice, bay leaves, paprika, c Simmer cramberry juice, sugar and rind, uncovered, in a suacepan (not aluminum) 10 minutes, stirring now and then. Off heat, mix in the vinegar; cool, pour into a bottle, cover and refrigerate. Serve as is on the rocks in punch cups or small glasses. Or half fill a tall glass with shrub, add ice and fill with water or club soda. Or pour Y In a skillet, cook sausage, celery and onion until sausage is done and vegetables are tender. Drain excess fat. In a large mixing bowl, combine meat mixture with remaining ingredients and enough broth to hold mixture together. Shape into 8=10 balls. Place in a greased shallow baking dish. Bake at 325 for 30 minutes. Lightly butter bottom and sides of 9-inch round baking pan or spray with non-stick vegetable oil spray. Combine cranberries, 1 cup sugar and water in large saucepan. Bring to boil. Reduce heat and simmer until slightly thickened to syrupy consistency, about 10 minutes. Pour into prepared pan. Cool to room temperature. Sift together cake flour, remaining 3/4 cup sugar and baking powder into large bowl. In another bowl stir applesauce, egg substitute, nontfat milk, orange juice, orange zest and vanilla until blended. Stir into dry ingredients just until blended. Pour over cranberry mixture. Bake at 375 degrees 25 to 30 minutes or until wooden pick inserted in center comes out clean. Let cake cool in pan about 5 minutes. Loosen cake around edges of pan. Place inverted serving platter over cake and turn both upside down. Shake gently then remove pan. Serve warm with whipped topping blended with orange liqueur. Makes 10 servings. Each serving contains about: 215 calories, 81 mg sodium, 0 cholesterol and 1 gram fat. 3347 Dash Of Garlic Powder 0.00 3347 Torn Lettuce 3.00c 3347 Lge. Carrot, Shredded 1.00 3347 Cherry Tomatoes, PREHEAT OVEN TO 350F. Grease a 9-by-5-by-3-inch loaf pan and line with a strip of wax paper, greased; or place 18 paper muffin cups in muffin tins. Mix together the flour, baking soda and salt. Put the sugar and orange peel in a bowl, food processor or mixer, along with the butter, eggs and 1/2 cup of the orange juice. Beat or process until smooth. Add the cranberries, nuts and the flour mixture, beating until just combined. Pour into the pan or cups. Bake 1 hour for the loaf and 30 minutes for the muffins. Remove from pan. Cool on a wire rack. Makes 1 Loaf or 18 Muffins 3348 Canned tomatos, chopd/draind 1.00c 3348 Corn niblets 1.00cn 3348 Chili powder (more to taste) 1.00tb 334 Coat A Small Saucepan With Cooking Spray; Place Over Medium-High Heat Until Hot. Add Onion & Garlic. Saute Until Tender. Add Cranberries,Sugar & 1 T. Water. Bring To A Boil; Cook 3 To 5 Min. OR Until Mixture Is Thickened. Stir in Vinegar. Store in An Airtight Container & Refrigerate. Serve At Room Temperature. (Fat O. Chol. ) 3348 Tamales cut in 1" chunks 1.00cn Position Knife Blade in Processor. Add Orange. Process 1 1/2 Min. OR Until Finely Chopped. Add Remaining Ingredients & Pulse Until Fruit Is Finely Chopped. Sppon Into An Airtight Container. Chill. Fat 0. Chol. 3348 Sharp cheddar cheese, grated 0.50lb 3349 Flank steak;sliced very thin 0.75lb In 3qt pan combine sugar, water, cinnamon stick and cloves. Bring to boil medium heat, stirring constantly. Reduce heat and simmer 5 minutes. Discard cloves. Add cranberries. Increase heat to start a strong simmer. Simmer about 10min. until berries pop. Remove from heat, remove cinnamon. Stir in orange zest. Cool then cover. I usually double this and use 3 of the 12oz bags of berries. The longer you cook the stiffer the sauce. 1.00ts Cheese Topping (To Follow) Heat oven to 375 degrees F. Mix thoroughly all ingredients except the cheese topping in a bowl with a fork until there are no streaks. Place the meat mixture in ungresased baking pan. Shape with your hands into a round mound. Gently press down the center and build up the side to make a wall 1-inch wide around the outside of the circle. There will be a 1 inch deep "crater" in the center of the mound. Prepare the cheese topping and pour it into the crater. Bake uncovered in 375 degree F oven 1 hour or until golden brown on top. `CHEESE TOPPING 1 Large Egg, 2 Tbls Milk, 1 Pkg (4 ozs) Of Your Favorite Cheese, Shredded. (About 1 Cup), 1/4 Tsp Dry Mustard, 1/4 Tsp Worcestershire Sauce Beat eggs and milk in bowl with fork until well blended. Stir in remaining ingredients. Pour into "Crater" and bake as above. NOTE: In place of the cheese topping, you can use 1 cup Hot Dog Relish. 3349 Szechuan peppercorns;roasted 0.50ts arse In a medium saucepan over low heat, combine water, sugar and evaporated milk. Heat to 110F. Pour hot mixture into a 2-cup measure. Stir in yeast until blended. Let stand 5 to 10 minutes or until foamy. Lightly oil a 6-quart bowl. In a food processor fitted with the steel blade, combine 3 cups flour and all remaining ingredients except oil and yeast mixture. Process until blended. Dough should be smooth and nonsticky. If additional flour is needed, add 1 tablespoon at a time; process until blended after each addition. Process 15 seconds to knead dough. Oil a large bowl. Place dough in oiled bowl, turning to coat all surfaces of dough. Cover with plastic wrap. Let rise until doubled in bulk, about 1-1/2 hours. Punch down dough. Turn out onto a slightly floured surface. Roll out dough into a rectangle about 1/2 inch thick. Working at a diagonal to rectangle, with a sharp knife, cut dough into 2-inch wide strips, moving from left to right. Starting at top left and moving toward bottom of rectangle, cut dough diagonally into 2-inch-wide strips to form diamond shapes. Carefully place all completed diamonds 1/2 inch apart on ungreased baking sheets. Cover loosely with plastic wrap. Gather up remaining dough scraps; knead together. Cover loosely with plastic wrap; let rest 15 minutes to relax dough. Roll out and cut as before. Repeat until all dough has been used. Let rise 45 minutes. DO NOT DOUBLE IN BULK. Heat about 3 inches oil in a large saucepan to 350F or until a 1-inch bread cube turns golden brown in 65 seconds. Carefully slide raised beignets into oil, 3 or 4 at a time; do not crowd. Fry until puffy and golden brown on both sides, 2 to 3 minutes per side, turning once with tongs. Remove beignets with a slotted spoon; drain on paper towels. Serve hot. Makes about 36. turn the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it wi Sift the flour, sugar, baking soda, salt, and cocoa into an ungreased 9 x 13 inch baking pan. With a fork, lightly stir to evenly mix the ingredients. Add the oil, vanilla, and vinegar. Pour the water over the entire ingredients. Mix with a fork until smooth, making sure to mix in any batter that sticks in the corners. Bake in a preheated 350 F oven for 450 minutes or until a toothpick inserted into the middle of the cake comes out clean. Remove the cake from the oven and immediately top with the icing while the cake is still in the pan. To make the icing: Melt the butter, add the milk and cocoa and bring to a boil. Remove from the heat and gradually add the confectioners' sugar by sifting it into the mixture (without sifting, the icing will be lumpy). Stir until the icing is smooth. Pour the smooth icing and let it set until the icing slightly hardens. Makes 10 servings. Nutrient Value per Serving: 504 Calories, 24 g Fat, 7 g Saturated Fat, 5 g Protein, 69 g Carbohydrates, 22 mg Cholesterol, 460 mg Sodium. es per serving, 7 g fat, 105 mg sodium, 120 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. In a deep-sided skillet, simmer the chicken pieces with skin intact in a single layer without crowding in chicken broth to cover, only until the chicken meat appears milky white and the juices run clear and are no longer pink. Allow to cool, uncovered in broth. Meanwhile, prepare the basting mixture by mixing together lemon and lime juices, oil, turmeric, garlic salt and pepper. Arrange chicken pieces, skin side up, in a single layer on a broiler pan. Brush with basting mixture to evenly coat skin. Turn and baste underneath side. Turn chicken skin side up. Broil 6 inches from heat, brushing with basting mixture every few minutes until skin is crispy and golden brown, about 5 to 8 minutes total fro large chicken pieces and 4 to 6 minutes total for smaller pieces. Makes 9 chicken pieces. Gloria Pitzer As published in Glendale Daily News From the collection of Jim Vorheis e 18753 Tangerine juice 0.50c Sift flour, measure, and sift with baking powder and salt. Combine sugar, eggs, and cream. Stir until well blended. Add flavoring. Add sifted dry ingredients. Beat 5 minutes. Pour into well-oiled, shallow pan. Bake in moderate oven (375 F) about 30 minutes. c 18753 Butter 0.25lb d 18753 Sugar 4.00 Beat shortening with cream cheese and vanilla. Gradually beat in sugar. If mixture becomes too thick, add a little milk. Spread on cooled cake. f 18754 Sugar 0.33c a 18754 All purpose flour 3.00tb b 18754 Minced tangerine peel Cream cream cheese and butter well together. Blend in vanilla, mixing well. Add sugar, 1 cup at a time until smooth and spreadable. c d 18754 Butter, room temp 1.00tb e 18754 Low-fat milk 0.67c f 18754 Egg yolks Lightly beat eggs in large bowl. Add softened cream cheese, flour, sugar and butter. Mix until well combined. (Mix will be slightly chuncky). Spray a pre-heated 275 degree electric griddle with vegetable cooking spray and ladle butter by teaspoonfuls onto griddle. Cook pancakes until golden, about 3 minutes. Turn and brown other side about 2 minutes more. Sprinkle pancakes with confectioners sugar and garnish with lemon wedges. Serve with fresh berries, warm applesause, or maple syrup. CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough from the mixer, form into 3 balls and wrap in plastic wrap. Chill for one hour before using. Uncooked dough can be frozen for up to 2 months. Freeze uncooked balls of dough or freeze dough in pie tins. Makes 3 (10-inch) pies. 0.25c f 18755 Cream together margarine, cheese & vanilla. Add the remaining ingredients gradually. Bake at 350 degrees for 1 1/2 hours. Pepper 1.00pn h 18755 Lettuce 1.00x i 18756 Crisco Oil 0.25c a Place cream cheese on rimmed plate; let stand at room temperature about 30 minutes to soften. Pour PACE Picante Sauce over and around cream cheese. Garnish with cilantro, if desired. Serve with vegetable dippers, crackers or chips. 18756 Salt 0.50ts d 18756 Pepper 0.25ts e Separate the eggs. Sprinkle the gelatin over cold water in a small saucepan and let stand until softened, about 4 minutes; dissolve over very low heat, stirring. Melt candy bars in top of double boiler over simmering water; add peanut butter and blend with a wooden spoon until smooth; cool. Beat cream cheese with 2 egg yolks thoroughly; gradually add powdered sugar, beating well. Blend in cocoa, evaporated milk, vanilla, candy bar mix and then the dissolved gelatin; mix all well. Chill until partially thickened, stirring one or two times. Stifly beat the room temp egg whites with the salt; fold into chilled mix, then fold in the whipped heavy cream; turn into cooled pastry shell and chill until firm. Decorate with chopped peanuts and additional whipped cream if desired. 000019855 0000019855 0000019855 0000019856 0000019856 0000019856 0000019856 0000019856 0000019857 0000019857 0000019857 0000019857 Mix all ingredients and spread on bread or use as a filling in Nonbread Sandwiches. Variations: Use other veggies of your choice, or pineapple and raisins, or raisins and nuts. NONBREAD SANDWICHES: * LETTUCE ROLLUPS: Use romaine, iceberg, or escarole. You can even use spinach leaves if you have the patience. Spread them with cream cheese, ricotta, or any other filling. Or roll the lettuce around pieces of cheese and chicken or turkey, perhaps with a pineapple chunk if the kids like to mix tastes. * TURKEY ROLLUPS: Use turkey instead of lettuce and fill with the spread or filling of your choice. * VARIATIONS: Use other wrappings for your rollups. These could include cheese slices or low-fat sliced luncheon meat. 0000019862 0000019862 0000019862 0000019862 0000019862 0000019862 0000019863 0000019863 0000019863 0000019863 0000019863 0000019863 0000019863 0000019863 0000019863 Beat cream cheese, deviled ham and wine in small mixer bowl until creamy. Stir in remaining ingredients. Serve immediately as a dip or refrigerate to serve as a spread. 0000019865 0000019865 0000019865 0000019865 0000019865 0000019865 0000019865 0000019865 0000019866 0000019866 0000019866 0000019866 0000019866 0000019866 0000019866 0000019866 0000019866 0000019866 Add the grated onion and apple to the consomme and cook until tender, about 12 minutes. Puree in a blender, then put through a strainer. Stir in cream and season with paprika and curry powder. Refrigerate until ready to serve. Reheat slowly, just until heated through. Serve in small cups garnished with chopped unpeeled apple sprinkled with lemon juice. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 69 0000019869 0000019869 0000019869 This is meant to fill a cake, and is enough for a 9x13 cake and a little more than enough for a round cake, but also tasty enough to be had on its own! Combine sugar, flour, and corn starch in saucepan. Add milk and mix well. Put saucepan over medium flame and bring mixture to a boil, stirring constantly. Continue cooking and stirring 2 more minutes. Beat together the egg and yolk. Add a little of the hot mixture to the egg and mix thoroughly. (Hint: If you, as I do, have a problem with the eggs curdling, add about three-four tablespoons of the hot mixture a tablespoon at a time, whisking thoroughly after each addition. ) Add the egg mixture to the hot mixture, and bring back to a boil, stirring constantly. Remove from heat and whisk in vanilla. Variations: I like to substitute 1/4-1/2 cup of the milk with a liqueur. This works well on a chocolate or white cake especially with creme de menthe, creme de cacao, or amaretto. To make this into a chocolate pudding, add 2 Tbsp cocoa to the dry ingredients. If you want to make it look interesting, add mini chocolate chips, about 1/2 cup. To make a swirl, cool the pudding for a couple of minutes, then mix gently and cool in the fridge. Add them after an hour if you want the chips intact. You may also want to use food coloring (either liquid or the kind you buy for cake decorating) because the basic color of this pudding is kind of beige. For example, I am making two chocolate cakes tomorrow. For one, I used 1/2 c creme de cacao for 1/2 c of the milk, darkened the pudding with brown coloring, then swirled the chocolate chips while it was warm. For the other, I used only 1/4 c creme de cacao, but added 2 Tbsp cocoa, so it's more of a plain chocolate pudding filling. If You're going to fill a cake with something other than frosting, pipe a 1/4 inch strip of frosting around the edge of the cake center to keep it from oozing out! ces, a few at a time, until well browned, removing slices as they brown to paper towels to drain well; keep warm. Combine butter, sugar, salt, flour, and eggs. Add milk slowly, stirring constantly. Cook over hot water until thick and smooth. Add flavoring. ausage slices to skillet. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through. If you like, serve sausage mixture in chafing dish to keep it warm. IN A SAUCEPAN, SAUTE THE CELERY and garlic in the butter until softened. Add the chicken stock, almonds and mace. Cover and simmer 30-to-40 minutes, stirring occasionally. Remove from the heat and let stand at room temperature for one hour. Puree in a blender or food processor. Return to the pot, stir in cream and heat 2-to-3 minutes. Do not let the soup come to a boil. Taste and add salt and pepper as needed. Serve sprinkled with toasted almonds. Melt the butter in a saucepan over medium heat. Add the onion and celery and cook, stirring often, until soft but not brown. Add the stock and bring to a boil. Add the asparagus; simmer for 5 minutes. Add salt, pepper, and mace. Remove from heat. Slowly stir in the cream. Reheat gently. Serve in bowls garnished with hard-cooked egg. sh with marinade and let stand 1 hour. Meanwhile, preheat oven to 400'F. (205'C. Bake chicken in preheated oven 35-40 minutes, turning and brushing frequ Blanch the cauliflower: break the head into flowerets and put them in a saucepan with cold water to cover. Bring it to the boiling point, cook for one minute, drain, and rinse the flowerets under cold running water. Wash the leek, slice it into small rounds, and cook them in the butter until they are soft. Stir in the flower, cook for a few minutes until it is golden, and add the boiling water. Add the blanched cauliflower, season to taste with salt and pepper, and simmer for 20 minutes. Strain the soup through a food mill or puree it in a blender. Stir in the creame fraiche, correct the seasoning, and serve with croutons. CREME FRAICHE: American heavy cream is considerably thinner than French heavy cream. Use 1 teaspoon of buttermilk for each cup of heavy cream. Heat in a saucepan until it is lukewarm (about 85 F), pour into a glass container, and allow it to stand at room temperature until it thickens. In very hot weather it can thicken in as little as 6 hours; in cold weather it can take as long as 36 hours. This can be stored in the refrigerator for a least a week. cepan, combine the dry ingredients with the water. Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Pour over the chicken. Let stand 1 hour. Preheat the grill. If using presoaked wood chips or chunks (chips are for gas grills), or other flavorings, sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grid Cook 1 1/2 cups chopped celery, 1/3 cup chopped onion, and 1/2 teaspoon salt in 1 cup water, covered, about 15 minutes or till tender. Do not drain. Add 2 1/2 cups milk. Blend 1/2 cup milk, 3 tablespoons all-purpose flour, 1/2 teaspoon salt, and 1/8 teaspoon white pepper; add to celery mixture. Cook and stir till bubbly. Stir in 2 tablespoons butter. Season. Serves 6. ad crumbs 0.25c b 18760 (Makes 2 quarts. ) Blend yogurt, cilantro, half and half, onion and parsley in processor 15 seconds. Transfer to large container. Stir in broth. Refrigerate overnight. To serve, ladle soup into bowls. Garnish with cilantro sprigs and pepper. 60 Salt 1.00pn e 18760 Pepper 1.00pn f Brown onion and celery leaves in butter. Add flour. Mix until smooth. Add milk slowly, stirring constantly. Add water. Cook over hot water until thick and smooth. Add corn. Season to taste. Heat thoroughly. If desired, celery salt to taste may be substituted for chopped celery leaves. 6 servings. The Household Searchlight i 18760 Sugar, brown 3.00tb j Saute 4 cups of corn kernels and a chopped onion in 2 tablespoons butter, stirring frequently, until corn is tender and onion is transluscent. Stir in 2 tablespoons flour, 1 teaspoon curry powder (or to taste) salt and pepper and cook, stirring constantly, for 2 minutes. Stir in 2 cups chicken stock and 2 cups half and half and cook until mixture comes to a boil and thickens slightly. Process in batches in food processor or blender until smooth. Garnish with popcorn. Makes 6 Servings. From Newsday Wed, Aug 4, 1993. "Lend and Ear" by Marie Bianco Meal Mastered by Stuart Talkofsky ---- o 18761 Chickens,about 3 lbs. 2.00 a 18761 -each,cut into pieces 0.00 b 18761 Salt 1.00ts Salt Pepper Diced tomato, for garnish Chopped chives, for garnish Dice the eggplant but do not peel. Sprinkle a little salt over the eggplant and leave to stand for about 30 minutes. Put in a strainer and run a little water over the dice, pat dry. This removes any bitter taste which would spoil the soup. Melt the butter in a saucepan and add the onion, celery and eggplant. Saute', stirring occasionally until the vegetables have slightly softened. Eggplant absorbs butter very rapidly so you may have to add a little more or the vegetables will stick. Add the curry powder and fry to release the flavors. Add thyme, basil, chicken stock and the potato. Cover and simmer until the vegetables are quite soft, about 30 minutes. Put the soup through a sieve or moulin and add the cream. Taste for seasoning. Add a little diced tomato or chopped chives for garnish and color. This soup keeps well for several days. However, if you intend making it beforehand and keeping it, only add the cream when you reheat it. It thickens as it stands, but it can be thinned with a little milk. ble oil 0.00 l 18762 Thin-skinned oranges 3.00 a 18762 Lemons (or limes) 2.00 b 18762 Water 1. In saucepan combine chicken broth, chopped onion, and one of the vegetable-seasoning combinations from chart. (Or substitute an equal amount of frozen vegetable, if desired. ) Bring mixture to boiling. Reduce heat;cover and simmer the time indicated in the chart or till vegetable is tender. (Remove bay leaf if using broccoli. ) Place half the vegetable mixture into a blender container or food processor. Cover and blend 30 to 60 seconds or till smooth. Pour into bowl. Repeat with remaining vegetable mixture; set all aside. In the same saucepan melt the butter. Blend in the flour, salt and pepper. Add the milk all at once. Cook and stir till mixture is thickened and bubbly. Stir in the blended vegetable mixture. Cook and stir till soup is heated through. Season to taste with additional salt and pepper. Serves 3 or 4. es 6.00 7532 Butter 0.50c Blend garlic in processor to coarse paste, stopping occasionally to scrap down sides of bowl. Heat oil in heavy large saucepan over low heat. Add garlic paste and cook until just beginning to color, stirring frequently, about 12 minutes. Add stock and wine and bring to boil. Reduce heat and simer 30 minutes. Add milk, cream and potato and simmer 30 minutes. Puree soup in blender in batches. Return to sauepan and bring to simmer. Season to taste with salt and peper. (Can be prepared 1 day ahead. Cover and refrigerate. Bring to simmer before continuing. ) If soup is very thin, simmer until thickened to desired consistency. Ladle into bowls and serve. 7532 Pecans chopped fine 0.50c 7532 Melted butter 3.00tb 7533 Yellow cornmeal Trim the leeks and rinse them well. Quarter them lengthwise and cut them into 1/4-inch pieces. There should be about 5 cups. Heat the butter in a heavy saucepan and add the leeks and garlic. Cook briefly, stirring often, over medium heat. Add the flour, blending it well with a wire whisk, and add the chicken broth, milk, salt, pepper and nutmeg. Bring to a simmer and cook for 30 minutes. Spoon and scrape the mixture into a blender or food processor and puree. Just before serving, add the whipping cream. The soup can be served cold or brought to a simmer and served hot. Garnish each serving with the chervil or chives. Yield: 10 to 12 servings. 7533 Onion 1.00 7533 Tomatoes, diced 3.00 7533 Oreg Wash lima beans. Cover with cold water. Let stand overnight. Add 6 cups cold water. Cover. Simmer slowly until tender. Rub beans through sieve. Heat to boiling. Fry onion and carrot 5 minutes in 2 tablespoons butter. Remove vegetables. Add flour, salt, and paprika to hot butter. Stir until browned. Add to boiling bean puree. Add cream or milk and remaining butter. Mix thoroughly. Serve at once. 8 servings. Grace Viall Gray, Glen Ellyn, IL. 75 Saute onions in butter until tender. Mix flour and chicken broth and add to onion mixture. Add milk, water, and other ingredients. Cook slowly for 20 minutes. 2.00tb 7534 Onions,chopped 1.00c 7534 Catsup 1.25c Cream of Oyster Stew Melt butter in a 2 quart saucepan. Saute celery, onion, and carrots in melted butter for 5 minutes. Add white pepper and liquor that has been drained from oysters. Add mushroom soup and milk; stir until smooth. Heat to low simmer. Add parsley and oysters. Heat until oysters are plump and begin to ruffle. Serve immediately. Makes 5 cups total. 4 servings of 1 1/4 c each. Suggestion: Add a splash of sherry right before serving. 563 Peel and mince the onions. Wash and coarsely chop the celery. Melt the butter in a soup kettle and add the onions and celery. Saute until the onions are golden and transparent. Stir in the flour and cook a few minutes longer. Gradually stir in the chicken broth, using the back of a spoon to press out any lumps. Bring to a boil, mix in the peanut butter, and continue to stir until the soup boils once more. Remove the kettle from the stove and let rest for 5 minutes, spooning off any peanut oil that rises to the top. Reheat and stir in the cream. Add salt according to your taste. Reheat slightly over very low heat if necessary. Ladle into individual soup bowls and place a generous dollop of sour cream on top of each. Sprinkle with crumbled tostados. Serves 8 All-purpose flour, sifted 2.00c 5639 before measuring 0.00 MELT BUTTER IN A 2-QUART POT over medium heat. Add the onion and cook, stirring occasionally, until onion softens, about 10 minutes. Add the pumpkin and salt and continue to cook, stirring, another 15 minutes for fresh pumpkin, 5 minutes for canned. Add the stock, salt, coriander, curry and pepper. Cover, increase heat to high and bring to a boil. Reduce heat to low and simmer 15 minutes. Remove from heat and place in a food processor or blender and puree until smooth. Combine puree, milk and walnut oil. Cover, bring to the boil and cook 2 minutes. Serve piping hot. 0.25c 5640 Salt 0.50ts 5640 Milk 0.50c 5640 Butter 0.25c This rich, earthy soup has but 100 calories per serving if made with non-fat milk. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, cut off the tough ends of the mushroom stems. Reserve a few mushroom slices for garnish and chop the remaining mushrooms coarsely, then place in a food processor with a steel blade and chop as finely as possible. Strain the milk mixture through a fine sieve back into the saucepan; add the chopped mushrooms and continue simmering 5 minutes. Add the cream and Madeira, if you wish, and serve in hot bowls, garnished with a slice of mushroom. 5641 Fresh or frozen unsweetened 2.00c 5641 Raspberries; thawed 0.00 This creamy, vibrant red soup has but 100 calories per serving if you use low-fat milk and no cream. PLACE THE MILK, ONION, peppercorns, salt and bouquet garni in a saucepan and bring slowly to a boil. Form a smooth paste of the rice flour and the cold milk. Put into the just-boiling milk and stir briskly until there are no lumps. Simmer over very low heat for 20 minutes. Meanwhile, boil the sun-dried tomatoes in the 2 cups of water; do not drain. Strain the milk mixture, add the tomatoes and their liquid, and simmer another 5 minutes. In a blender, in batches, liquefy the soup. Return to the stove and bring just to a boil. Add the optional cream, if desired, and serve in hot bowls garnished with a minced green herb. 10166 Sauce: 0.00 10166 Ketchup 2.00c Cook celery and onion in butter until soft. Stir in flour, bouillon, salt and pepper. Add milk and worcestorshire sauce. Cook until thickened plus 1 minute. Blend vegetable with soup until smooth. Makes 1 serving. Suggested combinations: carrots and nutmeg, peas and mint, potatoes and dill. 10166 Liquid smoke 1.00ts 10166 Garlic powder 0.50ts Sift together flour, baking powder and salt. Cream shortening and butter or margarine in large bowl of electric mixer. Add sugar gradually; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. fold in the sifted dry ingredients. Add vanilla. Gently fold in the whipped cream. Pour batter into a 10-inch tube pan which has been greased and floured. Bake in a 325 degree F. oven for 1 hour and 20 minutes or until done. Frost with Soft Coffee Frosting. This cake and frosting will freeze. SOFT COFFEE FROSTING: 3 Tbsp shortening 3 Tbsp butter or margarine 1/4 tsp salt 1 tsp vanilla 1 Tbsp instant coffee 3 cups confectioners' sugar, sifted 4 Tbsp milk Cream shortening and butter or margarine in small bowl of electric mixer. Add salt, vanilla, instant coffee, and 1 cup of confectioners' sugar. Add milk and remaining sugar, beat until thoroughly blended. Spread on top and sides of Cream Pound Cake. 10167 STALK CELERY,INCLUDING Add shortening and salt to boiling water and stir over medium heat until mixture boils. Lower heat, add flour all at once and stir vigorously until mixture leaves the sides of the pan. Remove from heat and add 1 egg at a time, beating thoroughly after each addition. Shape on an ungreased cookie sheet using a teaspoon or 1 tablespoon of paste for one puff (depending on size desired). A pastry bag may be used. Bake in hot oven (450 F) 20 minutes; reduce temperature to moderate (350 F) and bake for 20 minutes longer. Remove from oven and place on rack to cool. When cold, make slit in one side of each puff with sharp knife and fill with Whipped Cream Topping, ice cream or Cream Pie Filling. Makes 12 large puffs or 48 small puffs. French Puffs: Make tiny cream puffs, fill with cream filling, and cover with chocolate, coffe, caramel or vanilla frosting. Decorate with pastry tube. 3.00 10167 SMALL CARROT P Melt butter in a large skillet. When butter foams, add cream. Simmer over medium heat about 2 minutes until slightly thickened. Season with salt and white pepper When your fettuccine has been cooked, drain noodles and place in the skillet with the cream. Add 1/4 cup Parmesan cheese. Toss noodles and sauce over medium heat until sauce coats noodles, 20 to 30 seconds. Serve immediately with additional Parmesan cheese. Makes 4 to 6 servings. 10168 Sm Approximately 1 cup heavy cream Preheat the oven to 425 degrees F. In a large bowl, sift together the dry ingredients. Gradually add enough of the cream to form a soft dough. Knead lightly on a floured board, handling the dough gently to retain the air needed for the scones to rise. Roll out to a 1/2 to 3/4 inch thickness. Cut into 2 inch rounds with a sharp knife or use a cookie cutter and arrange on an ungreased baking sheet, leaving a 1/2 inch space around each one. Bake for 10 to 12 minutes, or until golden brown. My notes: I use heart shape cookie cutters to imitate the scones made at the McCharles House Tea House. and I spray the cookie sheet with a little Pam. And if you wish, you can add about a 1/2 cup of currants or finely minced raisons to the dough before kneading it. turn once. (Remove cover and continue to grill if chicken is not crisp enough. ) Serve 6 to 8. Servings: 1 pound DIRECTIONS: Beat cream cheese and cream until smooth. Gradually beat in sugar. Add melted chocolate and blend. Stir in vanilla, salt, and chopped nuts. Press into buttered 8x4x2" pan and chill. Cut in squares. drained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediate Waffles: Stir pinch of salt into warm milk;sprinkle with yeast. Let stand 5 minutes or until surface is frothy. Stir gently to moisten any dry particles remaining on top. Sift flour,remaining sugar and salt into large bowl. Melt butter;cool slightly. Lightly beat butter,eggs and lemon peel into yeast mixture. Pour into flour mixture. Beat well until batter begins to bubble. Cover and let rise in warm place 25 minutes. Heat waffle iron,brushing inside well with oil. Put a little of the batter in waffle iron for each waffle. Cook until golden brown,5 to 7 minutes,depending on temperature of iron. Break up waffles into sections. Cool on rack. Filling: Beat cream and powdered sugar until stiff. Put into pastry bag fitted with fluted nozzle. Fill pairs of cooled waffles with piped whipped cream mixture. Sprinkle with additional powdered sugar. Put broccoli in a large saucepan with celery & onion. Pour in boiling bouillon; bring to a boil & simmer 15-20 minutes until veggies are very soft. Blend soup to a puree in electric blender. Season soup to taste with cloves, salt, & pepper. Add lemon juice & a dash of Tabasco. Thin to desired consistency with cream. Adjust seasonings. Reheat very gently, stirring, & being careful not to let the soup boil. Serves 8-12. killet for about 1 minute. *** Roast the garlic by wrapping it in foil a In saucepot, prepare fettuccine as label directs; drain. Return fettuccine to saucepan; keep warm. Meanwhile, cut each chicken breast in half. In small bowl, beat egg slightly. On waxed paper, mix 1/4 cup flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Dip chicken pieces into egg, then into flour mixture to coat evenly. In 10" skillet over medium-high heat, in 2 tablespoons hot butter or margarine (1/4 stick), cook chicken until tender and browned, 10 minutes. Remove to platter; keep warm. Prepare sauce; In drippings in skillet, over medium heat, heat 2 more tablespoons butter or margarine; add mushrooms and cook until tender. Stir in 2 tablespoons flour, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook 1 minute. Stir in milk and sherry; cook, stirring constantly, until mixture thickens. Stir in cheese until melted. Remove 1 cup sauce. Toss fettuccine with sauce in skillet. Arrange on platter with chicken. Pour reserved sauce over chicken. Sprinkle fettuccine with parsley. d season with salt to taste. When the cheese has melted, ladle the soup into bowls and serve. Makes 4 servings. Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium. From "The Great Chili Book" by Mark Miller [Kristen Eddy; The Washington Post; Nov 24, 1991] Posted by Fred Peters. Start your cornbread and get it in the oven. Cook your chicken breast cubes if they weren't already cooked. Melt the butter in a large frypan. Add flour and stir til pasty. Add milk. Stir til thick and bubbly. Add cream of mushroom soup and heat until hot and thick. Add chicken and heat up. Slice cornbread into sixths. Then cut each sixth in half, and pour creamy chicken mixture over the cornbread halves. Sprinkle with cheese. Serve with a vegetable (I served peas in lemon butter). My family loved it. even Miss Picky-Picky Kristin! :) Transfer the cooked chicken pieces to a serving dish. Reduce the cooking liquid to about 1/2 cup. Add the cream and bring to a boil. Remove the sauce from the heat and pour through a sieve into a saucepan, pressing to extract as much flavor as possible from the solids. Pour the sauce over the chicken breast pieces and sprinkle with the remaining tarragon. Yield: 4 servings. [ Pierre Franey in The New York Times, Nov 18, 1987 ] Posted by Fred Cream butter and cream cheese. Add sifted sugar, beat one minute and stir in pecans. Frost cake. To make white sauce; melt butter, blend in flour, salt and pepper. Mix until smooth. Gradually stir in milk and heat while stirring constantly. Heat until mixture boils and thickens. To sauce add drained tuna fish. Stir until well mixed and thoroughly heated. Serve over mashed potatoes, rice, toast, etc, with vegetables if desired. Makes approximately 2 1/2 cups. From Jim Sisk, Cyberealm BBS, Watertown, NY. enough boiling water to cover, 7 minutes or just until tender. Plunge spea Creamsicle Cups This recipe can be made after school, but since it must chill for two hours, you'll have to wait until after dinner to eat it. Mom or Dad should pour the boiling water. Kids can do the rest! aluminum foil 1. Cut pieces of aluminum foil long enough to wrap around each cup and overlap slightly. Fold foil in half lengthwise then wrap around cups, leaving 1 1/2 inches of foil above rim of cups. Secure with tape. In large bowl, dissolve gelatin in boiling water. Place orange juice in 1-cup measuring cup. Add enough ice cubes to measure 1 cup. Add orange juice and ice to gelatin, stirring until mixture is slightly thickened, about 5 minutes. Gently stir in whipped topping until well blended. Spoon mixture evenly into each cup. Refrigerate until firm, about 2 hours. Remove aluminum foil from cups before eating. Prep time: 25 min. Reserve four artichoke hearts for garnish; cut each in two or four pieces and set aside. Buzz the rest with their liquid in the blender. Make a white roux with the butter and flour, letting them cook together, stirring, without browning. Stir in the artichoke puree, any liquid from the oysters and 1 cup milk. Simmer with the green onions, garlic, thyme and parsley, salt and pepper for about 10 minutes or until the flavors are well blended. Add the oysters and the cream and heat just until the oysters plump and curl around the edges. Serve in deep bowls immediately, the top garnished with the reserved artichokes. This was printed years ago in a column in the Times-Picayune called "Pot au Feu". 2 inch wide and 3 inches long and add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until lin In a medium saucepan, mix the arrowroot or cornstarch with the milk and stir until smooth. Mix in all the other ingredients. Stirring constantly, cook until moderately thickened (approximately 10 minutes). Remove from heat and cool, covered. Pudding will continue to thicken as it cools. Serve 4-5. 0.00 b 18767 -and the 0.00 c Cut chocolate into small pieces. Put all of the ingredients into a blender. Cover. At low speed, blend until larger pieces are chopped. Stop motor and stir. Blend at high speed until frosting becomes thick and creamy. This frosting is absolutley scrumptious. Makes 3 cups frosting. n white-wine vinegar, 2.00tb f 18767 -or to taste 0.00 Sauce: Melt butter in a saucepan. Saute onion until tender. Stir in flour and cook for 1 minute. Add stock, cream, salt and pepper. Cook until boiling and thickened, 8-10 minutes. Remove from heat and stir in the Swiss cheese. Cover with waxed paper and set aside. Filling: Combine chicken, spinach, Ricotta, almonds, Parmesan, egg and nutmeg. Blend all ingredients together. Assembly: Place filling in the pre-cooked shells. Pour a thin layer of sauce over the bottom of a baking dish. Arrange the stuffed cannelloni in a single layer over the sauce. Sprinkle with the chopped tomatoes, and pour the sauce over the cannelloni. Sprinkle with Parmesan cheese. Cover with aluminium foil. Bake at 350 degrees F for 60-70 minutes or until pasta is soft and the top bubbles. Note: The kind of pasta used in this dish is dried, but is usually called "oven ready". I believe it is coated in egg whites to enable it to cook right in the oven when well-covered in sauce. If you make the dish ahead and refrigerate, the cooking time will be cut down because the pasta will soften in the refrigeration. From: "Recipes Only" Cookbook of the Canadaian Home Makers magazine. 18768 Skinned and boned chicken 1.00lb c 18768 -breast 0.00 d 18768 Onion, sliced crosswise 1.00sm Place carrots, onions, parsley, cloves, rosemary and chicken broth in a saucepan, cover and simmer 45 to 50 minutes until carrots are very soft; remove cloves and parsley and discard. Puree the mixture in batches in a blender at low speed. Return to pan, stir in milk and pepper and heat, stirring for 2 to 3 minutes. Serve hot or cold. Garnish each portion with minced parsley. h 18768 Minced fresh parsley Arrange chicken in shallow baking dish and put a slice of cheese on top of each piece. Stir together soup and wine. Pour over chicken. Sprinkle with stuffing and drizzle melted butter over all. Bake, uncovered, at 350 degrees for 1 1/2 hours. Turn oven down to 300 degrees for 1/2 hour. a 18769 Cream 0.67c b 18769 Tarragon About 45 minutes before serving,preheat oven to 375 degrees. In small saucepan over low heat,heat 1 tbsp. butter or margarine until melted. On work surface,place 1 sheet of phyllo (it should be about 16" x 12" rectangle). Brush phyllo lightly with some melted butter or margarine. Top with second sheet of phyllo. Brush 10 oz. custard cup with some melted butter or margarine. Line custard cup with phyllo;fold edges of phyllo up and over to form a high ruffled edge. Repeat with remaining phyllo to make 2 cups in all. For easier handling,place custard cups in jelly roll pan. Bake in oven 10 to 15 minutes until phyllo cups are golden brown. Remove custard cups to wire rack. Meanwhile, cut mushrooms into quarters; cut pepper into very thin strips; coarsely chop watercress; place all the vegetables in medium bowl. Cut chicken breast into 1" cubes; set aside. In 10" skillet over medium high heat, in 1 Tbs hot butter or margarine, cook vegetable mixture until vegetables are tender, stirring constantly. With slotted spoon, remove vegetable mixture to same bowl. In same skillet over medium high heat, in 1 Tbs hot butter or margarine, cook chicken with 1/4 tsp salt about 5 minutes or until lightly browned and fork-tender, stirring constantly. With slotted spoon, remove chicken to bowl with vegetables. Into drippings remaining in skillet over high heat, stir half and half, basil, tomato paste and 1/8 tsp salt; cook, stirring constantly, until mixture boils. Boil about 2 minutes or until liquid is reduced to about 1/2 cup. Add chicken mixture to skillet; heat through. To serve, carefully remove phyllo cups from custard cups onto dinner plates. Spoon chicken mixture into phyllo cups. Garnish with basil sprigs. Makes 2 servings. into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the l Salt and freshly ground pepper to taste In a large kettle combine broth or bouillon, chicken, milk, carrot, celery, green pepper, onion, garlic, marjoram and salt and pepper. Over medium heat cook until vegetables are crisp tender. 6 oz. homemade noodles 1/2 cup milk 1/4 cup all-purpose flour 2 tablespoons butter or margarine Add noodles and cook until almost done. In a cup whisk together milk and flour; stir into soup mixture and boil gently for 3 minutes. Stir in butter or margarine. Makes 8 to 10 servings. to a powder in the palm of your hand. Combine ingredients and mix until smooth. ground cinnamon for garnish In a saucepan of boiling water, blanch the rice for 5 minutes and drain it well. Scrape the seeds from the vanilla bean pod and reserve them and the pod. In large heavy saucepan, combine the rice with 3 cups of the milk, 1/2 cup of the sugar, the salt, the cinnamon sticks and the reserved vanilla seeds and pod and bring to a boil, stirring and then simmer, covered for 55 to 60 minutes or until the rice is very tender and most of the liquid has been absorbed. Cook the mixture, uncovered, over low heat, stirring, for 3 5 minutes or until all liquid has been absorbed and the mixture is very thick. Transfer the mixture to a bowl, discarding the vanilla pod and the cinnamon sticks. In a saucepan, combine remaining 1 cup milk and 2 Tbsp of the remaining sugar and bring mixture just to a boil. In a bowl, whisk together the yolks, the cornstarch and the remaining 2 Tbsp sugar until the mixture is combined well and add the milk mixture in a stream, whisking and then pour the mixture back into the pan. Bring this to a boil, whisking, and boil it, still whisking, for 1 minute or until very thick and smooth. Whisk in the vanilla and the butter, whisking until the butter is incorporated. Force this mixture through a sieve into a bowl containing the rice mixture. Stir pudding until it is combined well. Let it cool, covered with a buttered round of waxed paper and chill it, covered for at least 3 hours or overnight. Just before serving, beat the cream until it just holds stiff peaks and fold it into the pudding gently but thoroughly. Divide pudding among 6 dishes. In a bowl, toss together the pineapple, papaya and raspberries and garnish the pudding with the fruit. Sprinkle with cinnamon. Egg yolks 2.00lg 5642 Vanilla extract 1.00ts 5642 FRUIT --------- Preheat oven to 350F. Grease (and flour if you wish) 3 nine (9") inch round pans. Mix flour with baking powder and 1/2 ts salt. In a large bowl, mixed at high speed beat the butter and 2 cups of sugar until light. Add 4 eggs, one at a time, and beat after each time you add one. Continue beating, occasionally scraping bowl with rubber scraper, until fluffy - about 2 minutes. At low speed, beat in flour mixture, in fourths alternating with milk (in thirds) beginning and ending with the flour mix. Add vanilla. Beat until just smooth, about 1 min. Pour into prepared pans, and bake for 25-30 min. , or until sur- face springs back when lightly touched. Cool pans on wire racks 10 minutes. Remove from pans and cool thoroughly. Prepare the filling: simply whip the cream, adding the sugar and vanilla, and keep cool until the cake has cooled completely. Make the frosting: cream the cream cheese and sugar together, (both should be soft), then add the sugar and vanilla. You might need to add a little milk to make it to the consistency you like. When everything is cool and ready, place a layer on the plate you will serve it from, top side down. Fill with whipped cream filling, and sprinkle with coconut and if you would like add chopped walnuts. Repeat with the second layer, and then place the top layer on. Frost the sides and the top. Cover the entire cake with coconut and if you wish, add chopped walnuts. Refrigerate to set the frosting. NOTE: I had to use skewers to hold the cake in place while I was frosting it, and it might be a good idea to use these to prevent the cake from sliding. 5642 Mg cholesterol 87.00x 5642 My sodium 64.00x 5643 Milk 1.00c "This incredibly rich ice cream has a delicate, mousse-like texture, thanks to the French trick of adding sugar-water syrup plus the combination of heavy cream and egg yolks. Turn it into a rich bisque such as cookies 'n cream by stirring in 1/2 cup (about 6) crushed chocolate sandwich cookies, crumbled brownies, or other bakery favorite, as freezing nears completion. " eggs while drizzling with hot syrup. Beat until cool, about 5 minutes. Whip heavy cream into soft peaks. Fold into egg mixture. Add vanilla. Chill and stir freeze. Makes: 1 quart 0.00 5643 Vanilla 0.25ts 5643 Egg white and yolk 1.00 5643 Suagar 1.00tb Clean and slice the fennel bulb, reserving any greens for garnish. Cook the fennel in the stock with the garlic and shallots until soft. Puree in a blender with the lemon juice and zest, and the spices. Strain the puree if you wish a smoother texture. Combine well with the yogurt and chill. Serve garnished with chopped fennel greens or chopped coriander. Serves six. [ MID-ATLANTIC COUNTRY; August 1989 ] Posted by Fred Peters. 2.00ts * Peaches, mangoes, papayas and nectarines work especially well. ~------------------------------------------------------------------------- If the fruit is perfectly ripe you may not need the sweetener. In blender or food processor, puree all ingredients until smooth. Place in a medium bowl and chill for 1 hour. Transfer to an ice-cream maker and freeze according to manufacturer's directions. Serve immediately. Per serving: 52 calories, 0. 1 g fat (2%) ives; green minced Drain fruit, reserving syrup (cut up large pieces of fruit). In 1 1/2- quart saucepan combine reserved syrup,the 1 cup water, sugar, cinnamon, nutmeg, and cloves. Bring to boiling; reduce the heat and simmer, uncovered for 5 minutes. Remove stick cinnamon. Blend the 1 tablespoon water and cornstarch; stir into saucepan. Cook and stir till thickened and bubbly. Remove from heat. Add lemon juice. Cool to room temperature. Blend in sour cream and fruit. Stir in milk. Cover and chill. Garnish with strips of lemon peel, if desired. Makes 4 to 6 servings. k 18773 Tiny pinch curry powder 0.00 l 18774 Brown sugar 1.00c a 18774 Flour 1.00tb b 18774 Butter DROP GARLIC CLOVES in boiling water and boil 30 seconds. Drain, run cold water over the cloves and peel. Place the garlic and the rest of the ingredients up to the egg yolks in a saucepan and boil slowly for 30 minutes. Correct the seasoning. Beat the egg yolks in a soup tureen until they're thick and sticky. Drop by drop, beat in the olive oil as if making a mayonnaise. Just before serving, beat a ladleful of hot soup into the egg mixture by droplets. Gradually strain in the rest, beating, and pressing the juice out of the garlic. Serve immediately, accompanied by the bread and cheese. 18775 Eggplant, peeled and diced 1.00 c 18775 Light tomato sauce 3.00c d 18775 Onion,diced 0.50sm e 1877 Salt and freshly ground Pepper to taste Sour cream (optional) Garlic Croutons Chop spinach coarsely. Combine with chicken broth and carrots in a 2 to 3 quart pot. Cook 5 to 10 minutes until carrots are tender and spinach wilted. Remove from heat. Meanwhile, saute onion and garlic very gently over low to medium heat in butter about 20 to 30 minutes. Onions should be very tender and transluscent but garlic should NOT be browned. Add flour and cook, stirring constantly, 5-10 minutes. Combine spinach/broth and onion/garlic mixtures in food processor or blender in small batches. Puree until smooth. Clean pot and return soup to pot. Add cream, whipping cream and salt and pepper to taste. Heat until hot, but not boiling. Garnish with a dollop of sour cream and garlic croutons. 1.00c d 18776 FILLING --------- 0.00--------- e In 1 1/2-quart covered saucepan cook green pepper and onion in water, till tender. Do not drain. Stir in condensed soup then milk. Heat through, stirring occasionally. Cover and chill thoroughly. Float green pepper rings atop, if desired. Makes 3 or 4 servings. 18776 Or 2 sm eggs 1.00lg h 18776 Vanilla 1.00ts In a large saucepan, cook pasta to desired doneness. Add frozen peas to the last 6 minutes of cooking time, and add the ham to the last 1 minute of cooking time. Drain; return to pan. In a small bowl with a wire whisk, combine the softened cream cheese and milk; stir into hot cooked pasta mixture. Cook and stir over medium low heat 1-2 minutes or just until thoroughly heated. Servings: 4 (1 1/4 cup) servings Per serving: 370 cal. 0000 The 1/4 cup of horseradish is prepared white, drained and squeezed dry. Mix it with the sugar, mustard, salt and paprika until smooth. Gently fold whipped cream into mixtuer and chill 2 hours. Prepare the day you plan to use since whipped cream does not keep very well. Chill bowl and beaters to produce a lighter, fluffier cream. 000005 9355 Butter (or margarine), 0.50c Heat butter in a heavy-bottomed soup pot and saute leeks and garlic over medium-low heat for about 10 minutes, or until tender and aromatic. Add vegetable stock and bread, bring to a summer, cover, and cook for 15 minutes. Puree in blender and return to pot. Season to taste with salt and pepper, and add a pinch of cayenne. Stir in yogurt or cream and serve. 000004 9355 Butter (or margarine) 0.50c Contributed to the echo by: Tiffany Hall-Graham Creamy lemon Pie Preheat oven to 350. In medium bowl, beat egg yolks; stir in sweetened condensed milk, ReaLemon and food coloring. (A few drops only and it's optional). Pour into prepared crust; bake 8 minutes. Cool. Chill thoroughly. Top with whipped topping. Garnish as desired. *Use only Grade A clean, uncracked eggs. 000008 9355 Eggs 3.00 Combine egg, vinegar and 1/4 cup of the oil in a blender. Process until creamy. Slowly add remaining oil at high speed until mixture resembles mayonnaise. Transfer to a bowl and add sour cream, soy sauce, main and broth. Place sauce in small individual dishes for each diner. Editor's note: According to studies, uncooked eggs may not be safe since, in rare instances, they may carry salmonella. If you are reluctant to eat raw egg, an egg substitute such as Egg Beaters may be used. PER SERVING: 370 calories, 2 g protein, 1 g carbohydrate, 40 g fat (7 g saturated), 41 mg cholesterol, 361 mg sodium, 0 g fiber. 1.00ts 000005 9356 To 1 1/2 tb olive oil 1.00tb 000006 9356 Lemon juice (or red wine 2.00ts 000007 9356 vinegar) Stir together cocoa and icing sugar in large bowl till well blended. There should be no lumps. Melt butter over medium heat. Add coffee and beat with an electric beater till smooth. Fold in pecans. Turn into wax paper lined loaf pan. Smooth top with knife dipped in warm water. Refrigerate till set. When set, turn and cut into squares. /2-inch thick, cut into 0.00 000011 9356 Strips Combine onion, carrot, 1 garlic clove and 1 1/2 tsp. olive oil in heavy medium saucepan. Cook over low heat until veggies are tender, stirring frequently, about 8 minutes. Add curry powder and saute 2 minutes. Add stock and rosemary and bring to a boil. Reduce heat to medium and cook until reduced to 2 1/2 cups, about 25 minutes. Strain through sieve set over bowl, pressing on solids. Heat remaining 1 1/2 tsp. olive il in heavy large nonstick skillet over medium-low heat. Add mushrooms and cook until almost no liquid remains in skillet, stirring frequently, about 10 minutes. Increase heat to medium-high. Add shallot and remaining minced garlic and saute 5 minutes. Add strained stock and boil until liquid is reduced to 2 cups, about 10 minutes. Transfer to blender and blend until smooth, about 2 minutes. Strain through a sieve, set over a saucepan. Mix in lemon juice. Season to taste with pepper. (Can be prepared one day ahead. Cover and refrigerate. ) Bring sauce to a simmer, mix in tarragon and serve. Serve over grilled pork, veal or chicken. a 20792 Salt 0.00 b 20792 Freshly ground black pepper 0.00 c 20792 Clarified butter 4.00tb d 20792 Sour cream Servings: 1 Directions: Put the hot or cold quinoa, amaranth or buckwheat in a cereal bowl. In blender, grind the nuts to a fine meal. Add the water, vanilla and 2 - 4 Tb of the quinoa, amaranth or buckwheat and blend until smooth and slightly thickened. Taste. Add salt if necessary. Pour into the cereal bowl, stir and enjoy. Note: Minimize the inevitable mold that nuts contain by ordering them fresh from a supplier. Refrigerate (or freeze) them promptly. c 20793 In a saucepan, over low heat, saute onion in 4 tablespoons of the butter, stirring constantly, until onion is golden but not browned ~Sprinkle flour on onions and stir for several more minutes, stirring gently but constantly ~add salt and pepper and continue stirring until soup comes to a boil, reduce heat immediately and let soup simmer VERY gently for about 15 min. ~Take the saucepan off the heat and allow the soup to cool for 5 minutes before stirring in the following egg and cream liason ~Immediately after removing soup from the heat, in a bowl, beat the egg yolks with the cream and then beat in a ladleful of the hot soup a little at a time ~Incorporate the remaining butter. ~Opps, forgot the small rounds of french bread dried in a 375 oven for 5 minutes! ~put the dried bread rounds into a tureen and pour in the soup j 20793 Ginger 0.25ts k Simmer water and sugar for 10 minutes. Grate and add orange rind. Cook 5 minutes more. Cool, then chill. In large bowl beat egg whites until foamy. Combine and stir in orange juice and lemon juice. Add cooled syrup and heavy cream. Stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 20793 Salt 0.50ts Combine sugar, milk and salt in saucepan. Cook over medium heat until mixture reaches soft ball stage. Remove from heat; add peanut butter, marshmallow fluff, butter and vanilla. Stir until ingredients are thoroughly combined. Pour into large cake pan to cool. 20793 Dates; pitted and quartered 4.00ea r 20793 Damsons, stoned & quartered 4.00ea In blender at low speed or in food processor with knife blade attached, blend first 8 ingredients until smooth. Pour mixture into small bowl. Cover and refrigerate. To serve, line a large basket with a deep dish or foil. Arrange vegetables and bowl of dip in basket. If dip becomes too thick upon refrigeration, stir in a little milk until it reaches dripping consistency. c 20794 Can taco sauce 4.00oz 1 10. 5 oz. package Mori-Nu Silken Tofu (soft), drained Optional -- pinch of salt; add margarine or butter, if desired In a medium saucepan, saute onions in chicken stock until transparent. Add pureed tomatoes along with next three ingredients. Simmer for 10 to 15 minutes. In a blender or a food processor,process tofu until smooth and stir into the tomato mixture. Simmer and serve hot. Makes 3 servings of 8 oz. each. Per serving (without salt): 101 calories, 7 g protein, 2. 8 g fat, 13. 4g carbohydrates, 0 mg cholesterol, 14mg sodium. Optional ingredients not included in calibrations. Posted by Helen Fleischer. pastry dough, if desired. Bake at 400F for about 30 minutes. In a small saucepan melt unsweetened chocolate and the margarine or butter over low heat, stirring occasionally. Remove from heat; cool. Grease and lightly flour an 8x8x2-inch baking pan; set aside. In a medium mixing bowl stir together flour, walnuts or pecans, and baking powder; set aside. In a large mixing bowl stir together the cooled melted chocolate mixture and the sugar. Add the eggs and vanilla. Using a wooden spoon, lightly beat mixture just till combined. (Do not overbeat or brownies will rise during baking, then fall and crack. ) Stir in the flour mixture. Pour the batter into the prepared pan; spread to edges. Bake in a 350 degree oven for 40 minutes. Meanwhile, for topping, in a small saucepan melt the semisweet or bittersweet chocolate over low heat, stirring occasionally; cool slightly. In a medium mixing bowl beat cream cheese with electric mixer on medium speed about 30 seconds or till softened. Add the melted semisweet or bittersweet chocolate, egg, sugar, milk, and vanilla. Beat until combined. Carefully spread topping evenly over hot brownies. Bake in the 350 degree oven about 10 minutes more or till topping is set. Cool in pan on a wire rack. Cover; chill at least 2 hours. To serve, cut brownies into triangles or bars. (To cut into triangles, first cut into rectangles, then cut in half diagonally. ) If desired, in a small saucepan melt 2 squares chocolate and shortening; drizzle over brownies and onto plate. Garnish with raspberries, if desired. Cover and refrigerate to store. Makes 12 to 16 servings. till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep ** Remember - Except for the "Use All Of These" section of ingredients, you only use ONE item from each ingredient section. * In a large saucepan melt butter or margarine. Stir in flour. * Stir in undrained tomatoes, your choice of sauce, onion or onion powder, water, and pepper. (If using tomato or pizza sauce, add 1/2 teaspoon oregano, crushed. ) * Cook and stir till mixture is thickened and bubbly. * Stir in your choice of meat and pasta. * Turn into a 2-quart casserole. * Bake, uncovered, in a 350 degree oven for 20 minutes. * Sprinkle your choice of cheese atop. Bake 5 minutes more or till cheese melts. ith large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through. Servings: Makes 2 2/3 cups DIRECTIONS: Have ready, near the stove, a medium-fine strainer set over a clean medium-size bowl placed in a bowl of ice water. In a heavy, nonreactive medium saucepan, scald milk. In a bowl, whisk yolks, gradually adding sugar until mixture is pale and thick. Pour scalded milk gradually into yolk mixture, whisking constantly until all the milk is added. (Keep the whisk in contact with the bottom of the bowl as you mix, to avoid making foam or froth. Foam makes it hard to see whether or not the sauce is starting to simmer. ) Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, reaching all over the bottom of pan to avoid scorching. Sauce must not boil or even simmer. It will thicken slightly as it cooks. Remove from heat when sauce coats spoon lightly (about 175-180-F) and pour it immediately into the ready strainer and bowl. Allow to cool completely, then stir in vanilla or other flavorings. Sauce may be completed and refrigerated one day ahead. f 18777 Sliced bamboo shoots 0.50c g 18777 Bean sprouts 1.00c h 18777 Garlic cloves, chopped 2.00ea i 18777 Ginger, chopped 1.00ts Servings: Makes 2 2/3 cups DIRECTIONS: Have ready, near the stove, a medium-fine strainer set over a clean medium-size bowl placed in a bowl of ice water. In a heavy, nonreactive medium saucepan, scald milk. In a bowl, whisk yolks, gradually adding sugar until mixture is pale and thick. Pour scalded milk gradually into yolk mixture, whisking constantly until all the milk is added. (Keep the whisk in contact with the bottom of the bowl as you mix, to avoid making foam or froth. Foam makes it hard to see whether or not the sauce is starting to simmer. ) Return mixture to saucepan and cook over medium heat, stirring constantly with a wooden spoon, reaching all over the bottom of pan to avoid scorching. Sauce must not boil or even simmer. It will thicken slightly as it cooks. Remove from heat when sauce coats spoon lightly (about 175-180-F) and pour it immediately into the ready strainer and bowl. Allow to cool completely, then stir in vanilla or other flavorings. Sauce may be completed and refrigerated one day ahead. r 18777 Green onions, chopped 2.00tb s 18777 Green peppers, chopped 2.00tb t 18778 Ground Chuck 2.00lb a 18778 Onion, Chopped Combine the egg yolks with the sugar and vanilla, and beat the mixture until it is light yellow and creamy. In a saucepan, bring the cream almost to a boil and very gradually pour it over the egg yolk mixture whisking constantly. Pour the custard into the top of a double boiler and cook it over hot water, stirring until it is thick. Take care, custard curdles easily. 1 pineapple, peeled and cubed 4 tangelos, peeled and sectioned 1 bunch of white seedless grapes, halved Praline Powder Put enough of the mixed fruits nto ten small ramekins to come two thirds of the way up each ramekin. Fill with Creme Brulee and sprinkle praline powder on top to coat generously. Run the ramekins under the broiler for one minute to melt the Praline Powder. Chill Hope these recipes help Sylvia (Cookie Lady) Palm Bay, FL a 18779 Raisins 6.00oz b 187 sliced strawberries, bananas, pineapple chunks, and blueberries Preparation: Heat the cream just till it bubbles around the edge of the pan. Beat the egg yolks and sugar in a second pan till the sugar dissolves. Pour in the cream and cook over medium-low heat until the mixture thickens, about 15 minutes. Stir in the vanilla. Pour into a 1 1/2 qt casserole. Chill at least 6 hours. Before serving, sprinkle the top evenly with the brown sugar and place under the broiler for 3-4 minutes, till the brown sugar melts and leaves a shiny crust. Tap the crust with the back of a spoon to break it, and spoon cream, with the crust, over plates of the fresh fruits. Tarte Alsacienne Tampa's Own Fish Chowder* Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal In bowl of electric mixer, beat egg yolks very lightly. Gradually beat in sugar; beat about 4 minutes. Stir in milk which has been scalded. Place mixture in saucepan and cook, stirring over medium low heat about 5 minutes. Place mixture in mixing bowl over ice, and add vanilla. Cover with plastic wrap and refrigerate. Just before serving, stir in whipping cream and creme de menthe. Serve with Chocolate Tile Cake or other cake. te Of The Orient Vegetables Servings: 6 Melt butter in large stockpot over medium heat. Add onion and saute' 1 to 2 minutes. Reduce heat to low and add remaining ingredients except stock, cream and parsley. Cook unti vegetables are soft but not brown, about 20-25 minutes. Add stock and bring to boil over medium high heat. Reduce heat and simmer about 10 minutes. Cook slightly. Transfer to blender of processor in batches and puree to smooth. Taste and adjust seasonng. Return to stockpot, place over medium heat and gradually stir in cream. Heat through but do not boil. Garnish with parsley. From Le Cellier Restaurant, Santa Montica, California. Recipe shared by Cate Vanicek Taunt Emma's Pear Preserves Tauraso's Blueberry Cobbler Tavern Chili Tea And Lemon Ice Tea Biscuits Combine scallions, cucumber, tomatoes, parsley, oil, cider vinegar, tabasco with the cayenne & allspice to make the salsa. Saute onions & garlic in remaining oil for 2 to 3 minutes. Add celery & carrots & cook for another 2 minutes. Add pepper & continue to saute till the vegetables are tender. Whisk together the tomato paste with 1/4 cup of red wine, cider vinegar, sugar, mustard, herbs & spices. Add to the vegetables. Combine the beans with the vegetables & stir thoroughly, Simmer for 30 minutes. Layer the saute mixture with the hot rice & salsa & serve. Tea Smoked Duck Tea-Smoked Duck Or Cornish Hens Teatime Scones Tecolote Squash Teddy Bear Carousel Teddy Bear Gift Bread Saute' green bell pepper, carrrot, and onion in bacon drippings until tender; add flour, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and tomato soup; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in remaining ingredients. Yields 2 cups. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cut tips off wings; reserve for stock. In small bowl, stir together garlic, mustard, paprika, thyme, sugar, cayenne, salt and black pepper; blend in lemon juice to make paste. Using pastry brush, brush paste over wings. Arrange wings, meaty side down, on lightly greased foil-lined baking sheets. Let stand for 30 minutes at room temperature. Bake in 475F oven for 15 minutes; turn wings over and bake for 15 to 20 minutes or until brown, crisp and no longer pink inside. Peach Mustard Sauce: In saucepan, melt jam over low heat; stir in mustard, pimiento and vinegar. Serve separately for dipping. (Makes 4 main-course or 8 appetizer servings) dried 6.00tb 6509 Yogurt, plain 6.00tb 6509 Garam masala 1.00ts Preheat oven to 350 degrees. In a large bowl mix ground beef, rice, onion, bell pepper, salt, thyme and eggs. Add 1/2 8-oz can tomato sauce. Blend and shape into loaf; place in shallow pan. Bake one hour, pour off fat. Meanwhile, in a medium saucepan, heat oil and cook sauce over medium heat until tender. Stir in remaining 1 1/2 cans tomato sauce and add parsley. Simmer over low heat while meatloaf is cooking. After pouring off the fat from the meatloaf, top with tomato sauce mixture. Return to oven and cook 10 minutes more. Larry Bibich 0.50c 6510 Salt, to taste 0.00 6510 Cayenne pepper 0.25ts 6510 Paprika 1.00ts Contributed to the echo by: Pat Knox Creole Pork Chops Brown pork chops on both sides in 1-1/2 tablespoons hot oil in skillet; drain chops and discard drippings. Add 1-1/2 tablespoons oil. Saute onions and garlic in skillet for 3 minutes. Add green pepper. Saute for 1 minute. Add wine. Bring to a boil; stirring to deglaze skillet. Return chops to skillet; spoon sauce over chops. Add tomatoes, lemon juice, seasonings, and enough water to cover chops if necessary. Simmer, lightly covered, for 1 hour or until chops are tender, turning occasionally. Remove chops to warming platter. Remove bay leaf. Cook sauce over high heat until thickened to desired consistency. Spoon over chops. Serve over rice. 0.50c 6511 (3 1/2 Lb.) Fryer Skinned 1.00 6511 Coriander Seeds 2.00ts makes 7 pounds Grind the pork using the coarse knife of a meat grinder. Add the onions and the garlic and regrind. Add the seasonings and mix thoroughly. Remove the cutting blades from the grinder and attach the sausage stuffer. Attach casing as in basic sausage recipe. Re-feed the mixture into grinder and through the sausage stuffer. 2.00cl 6511 (8 Oz.) Carton Plain 1.00 Combine all the ingredients and stir to mix thoroughly. Pour into a large glass jar. 0.00 6511 Crushed Pequin Quebrado 0.25ts 6511 Chile 0.00 6512 Duck (5 pounds), fresh or 1.0 "Throughout Acadia, it was customary to make crepes at Candlemas and objects such as medals, wedding rings, buttons or pennies were hidden inside and often used to predict the future of those who found them. Moreover, since eggs were often scarce this time of year as a substitute with spectacular results. Hence some Acadians still describe a snowfall as "being enough to make crepes with. " This recipe is always called Crepes a la neige, even when eggs are used instead of snow. " Mix all the ingredients together to make a smooth dough. Drop a spoonful of the batter into 1 inch of hot fat. Fry for 2-3 minutes on each side. Serve with molasses or grated maple sugar. 4332 Water 2.00c 4333 Butter; creamed 0.50c 4333 Roll each tortilla with a slice of ham, chunk of cheese, and a piece of green chili. place side by side, flap side of tortilla down in a 9x13 baking dish. Cover with cheese sauce and bake 45 minutes at 350 F. Cheese sauce: 1/4 lb. margarine 1/2 cup flour 1 brick cheddar, grated 1 tbsp dry mustard 1/2 tsp salt 1 qt/ milk Melt margarine, add flour and blend. Add remianing ingredients, stir till smooth and thickened. a IN A SMALL SAUCEPAN, COMBINE the wine, preserves, orange zest, cinnamon and cloves and bring the mixture to a boil over high heat. Continue cooking until the preserves are melted and the liquid has thickened, about 6 to 7 minutes. Strain the liquid into a large skillet, transferring the cinnamon stick to the pan. Add the frozen peaches to the liquid and over medium-high heat bring the liquid to a slow boil, carefully separating the frozen slices. This will take about 3 to 4 minutes. Once the liquid returns to a boil, cook until the peaches are just warmed through, about 3 minutes. Turn off the heat and let the peaches cool in the syrup. Place 2 crepes folded in quarters on each plate. (Leave the extra 2 crepes for seconds. ) Spoon the peaches over the crepes and top with vanilla yogurt or softly whipped cream, if desired. Serve at once. 4334 Salt 0.25ts From Edna Tears, The Great Western Winery. Accompanying champagne: Great Western Natural Crepes: (Makes about twelve 6- to 7-inch crepes) Beat the eggs in a large mixing bowl. Combine the flour, salt, and sugar and, in a separate bowl, combine the sherry and milk. Gradually add the dry ingredients to the eggs, alternately with the milk mixture. Beat until smooth. Let the batter stand, covered with plastic wrap, for 30 minutes. Heat a crepe pan over moderate heat and lightly brush with melted butter. When butter is hot, add just enough batter to cover the bottom of the pan, tilting the pan and distributing the batter to make a very thin crepe. Cook until brown underneath and quickly turn and cook the other side. Continue cooking crepes until all of the batter is used, brushing pan with butter as necessary. Fresh Berry Sauce: 1 qt fresh blueberies OR raspberries OR strawberries, cleaned, washed and lightly crushed sugar 1/4 cup cream sherry whipped cream Reserve 1/4 cup berries for garnish. In a bowl combine the berries with sugar to taste. Add the sherry and mix lightly. To serve, fill each crepe with a small scoop of vanilla ice cream and 2 tablespoons of the sauce. Fold the crepe into the desired shape and top with a small dollop of whipped cream. Garnish with a fresh berry. 4335 Caster sugar 0.25lb 4335 Eggs 2.00lg In oil saute onion, green pepper and garlic. While they soften, stir in tomatoes and their juice (break the tomatoes up a bit), tomato paste, basil, oregano, rosemary, bay leaf and honey. Simmer sauce for about 10 minutes, then make indentations in it with a spoon and break into it 4-6 eggs. Spoon sauce around and cover them, pop on a cover, and let the whole thing simmer gently until the eggs are poached; the whites should be medium firm, the yolks still runny. Lift each egg out with a spatula onto a serving plate in which you've placed a bed of cooked spaghetti or a thick slice of toasted french bread or a bed of hot, steaming rice, or a tortilla if you want it Mexican-style. Spoon extra sauce around each egg and sprinkle with grated parmesan cheese. 3.00 d 21668 Fresh mint; finely chopped 1.00tb e 21668 Fre "This traditional savory potted pork from Quebec is like a soft, coarse pate', very tasty on crackers or slices of crusty baguette with crisp cornichon pickles. " In large, heavy pot over low heat, cook pork fat until browned, stirring often; set aside both browned bits and melted fat. Simmer ground pork with water over low heat for about 1 hour. Add melted fat and browned bits, and remaining ingredients. Cover and simmer for about 2 hours, stirring occasionally. Let mixture cool. Stir well; taste and adjust seasoning. Pack into small pots. Cover and refrigerate. Bring to room temperature before serving. Makes about 10 servings. drained -- sliced thinl 0.00 k 21668 Juice of 1/2 lemon 0.00 l 21668 Salt and pepper 0.00 m Stir-fry onions and chillies in hot oil until soft, then add ground diced prawns, coconut, sliced lemon grass (or lemon rind) and cook on low heat until golden brown, stirring all the time. Add salt to taste. This will keep in an airtight jar for a week. 21669 Ground turmeric 1.00ts c 21669 Ground cumin 1.00ts d Start fire in grill, placing rack 4 inches above the coals (see note). Beat soy sauce, sherry, mustard, chili sauce and hot red pepper sauce in a large bowl, using fork; add drumsticks, turning to coat. Let stand for 10 minutes or until fire is ready. Combine breadcrumbs, parsley and paprika in a shallow dish. Drain drumbsticks; dip, one at a time, into crumb mixture to coat completely. Place sheet of foil on hot grill rack; arrange drumsticks on foil; cook, covered with grill cover, for 20 minutes until coating is golden brown and drumsticks are cooked through. Serve garnished with herb sprigs, if desired. NOTE: Drumsticks may be baked in oven. Heat oven to 400F. Marinate drumsticks and coat with crumbs as directed; arrange on foil in a jelly- roll pan or shallow roasting pan. Bake for 25 minutes until golden and cooked through. Makes 4 servings. [ REDBOOK; July 1990 ] Posted by Fred Peters. 21670 Brown sugar 0.50c Finely chop the coriander and chili. Dice the garlic clove. Cut the peppers and carrot into fine strips. Drain the mushrooms and corn. Cut the onion into thin wedges. Deep fry the chinese vermicelli in hot oil. Drain on absorbent paper. Place on a large serving plate and keep warm. Heat the teaspoon of oil in a large pan. Add the ginger, coriander and garlic and cook for 2 minutes. Add onion, red and green peppers and carrot. Stir fry for 3 minutes. Add the corn, mushrooms soy sauce, vinegar, brown sugar and chilli. Stir to combine and cook over a high heat for 3 minutes. Spoon the vegetables over the noodles, pour over any remaining sauce. Garnish with the coriander leaves and serve. 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018767 0000018768 0000018768 Heat oven to 375~. LIghtly grease 2 cookie sheets. Have small bowl of cold water and a glass ready. Stir brown sugar, margarine, milk mixture and vanilla in a large bowl until smooth. Stir in flour, soda and salt, then the oats until blended. Let stand 5 minutes for oats to absorb liquid. Roll into 1-inch balls and place 2-1/2 inches apart on prepared cookie sheets. Flatten each ball into a 1/8-inch-thick round by pressing with bottom of glass dipped in cold water. Bake 1 sheet at a time 9-11 minutes until cookies look dry and edges start to brown. Remove to wire rack to cool. Store loosely covered up to 1 week or wrap airtight and freeze. No need to thaw before eating. 0018772 0000018772 0000018772 0000018772 0000018772 0000018772 0000018772 0000018772 0000018772 0000018772 0000018773 0000018773 0000018773 0000018773 0000018773 0000018773 0000018773 0000018773 This is an important ingredient in his many dishes throughout this book. Use as specified in recipes. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Add the shallots and fry over moderate heat until crispy and golden brown, about 5 minutes. Do not overcook. Immediately remove the shallots with a slotted spoon and drain on paper towels. Reserve the oil for another use. Cooked this way, shallots can be stored in a tightly covered jar on the kitchen shelf for up to 1 month. Yield: about 1/3 cup. 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018777 0000018778 0000018778 0000018778 Adapted from Veterans Stadium, Philadelphia, PA. Foodservice: Ogden Entertainment Services Posted by: Valerie Whittle June '91 Serves:4 1. Preheat oven to 400F. Place margarine in 13x9" baking pan. Place pan in oven for 3-5 minutes, until margarine melts. Remove pan from oven. In food processor, combine corn flakes, cheese, onion powder, salt and pepper; process until corn flakes are coarsely chopped. Place crumb mixture in gallon-size sealable plastic bag. Remove skin from chicken; coat pieces, one at a time, in melted margarine. Place chicken in bag with crumbs; seal bag and shake to coat. Place chicken in prepared pan. Bake 30 minutes; turn chicken over and cook 15 minutes longer, until cooked through and crispy. Each serving provides: 1/2 FA, 2 P, 1/2 B, 10 C Per serving: 161 cal, 18 g pro, 5 g fat, 10 g car, 375 mg sod, 51 mg chol 784 0000018784 0000018784 0000018784 0000018784 0000018784 0000018784 0000018784 mayonnaise sandwich and salad sauce Put chicken and 1 Tbs water into a 9" microwave safe pie plate. Cover with waxed paper. Microwave on 100% (high) for 3 minutes. Give dish a half turn. Cook 2 minutes more or until no pink remains. Pour off liquid. In small bowl, stir together egg and 1 Tbs water. In a plastic bag, crush crackers. Cut chicken into bite size chunks. Dip chunks into egg mixture, then put into bag with crushed crackers. Shake to coat chicken. In microwave safe pie plate cook butter about 15 seconds or until melted. Add chicken. Cook, uncovered for 1 minute. Stir. Cook 1 or 2 minutes more or until hot. In small microwave safe bowl, cook sauce, uncovered, about 1 minute or until hot. Use sauce for dipping. Makes 4 servings. 9 Soft brown sugar 7.00oz e 18779 Egg 1.00 f Preheat oven to 400 degrees. Line shallow baking pan with aluminum foil. Cut wings at each joint, discarding tips. Melt Butter Flavor Crisco in mined pan. Combine flour, onion salt and pepper in plastic bag. Add chicken pieces, a few at a time and shake to coat. Place in pan. Bake 25 minutes @ 400 degrees. Turn chicken wings over and bake an additional 20 to 25 minutes or until crisp. Transfer to paper towels before serving. Serve with barbecue sauce, blue cheese or hot sauce. Makes about 32 to 36 pieces. 18781 Plain white household flour 0.50lb a 18781 Baking powder 0.50ts b 18781 Ground cinnamon 1.50ts c 18781 Runny honey 0.25lb About 50 minutes before serving: Preheat the oven to 400 Degrees F. In a small bowl, mix the bread crumbs, chopped parsley, minced garlic, 2 ts of the olive or salad oil, and 1/4 ts of the pepper, blending well. Brush the Dijon style mustard onto the skin side of the chicken-breast halves, then coat with the bread crumb mixture, firmly pressing the coating mixture into the chicken. Spray an 11 X 7-inch glass or ceramic baking dish with non stick cooking spray. Place the chicken, skin side up, in the baking dish. Bake the chicken, without turning, for 20 minutes. Meanwhile, cut each tomato, lengthwise, in half. On waxed paper, mix the Parmesan cheese, oregano, salt and 1/4 ts of black pepper, stirring to mix well. Sprinkle the cheese mixture over the tomato halves. Add the tomatoes to the chicken in the baking dish and bake for an additional 15 to 20 minutes or until the coating on the chicken is crispy and browned and the juices run clear when the chicken is pierced with the tip of a knife. To Serve: Toss the watercress with the salad dressing. Arrange the tomatoes, chicken and the salad on 2 plates and sit down to eat. EACH SERVING CONTAINS: Calories: 430 Fat: 25 Grams Cholesterol: 87 Milligrams Sodium: 1500 Milligrams. ts e 18782 Treacle 1.00ts f 18782 Pinch mixed spice and ginger 0.00 Place chicken pieces in a large bowl; add 3 tsp. salt, lemon juice and enough water to cover chicken. Soak in refrigerator overnight. Drain thoroughly. In a paper bag, combine flour, paprika, pepper and remaining salt. Toss chicken pieces in flour; shake off excess. Heat about 1/2" of oil in a large skillet. When hot, carefully add chicken and brown lightly on all sides, about 20 minutes. Reduce heat. Add water; cover and cook until tender, about 20 minutes. Uncover and cook until chicken is crisp, about 10 minutes. From: "Reminisce Extra" Magazine Posted by: Debbie Carlson - Cooking Echo ed 2.00lg b 18783 Hungarian paprika 2.00tb c 18783 Vegetable stock 2.00c d 18783 Dark miso In a food processor fitted with a medium shredding disk, coarsely shred the potato. (OR, shred with a grater. ) Transfer the shredded potato to a bowl of ice water; let stand for 5 minutes. Meanwhile, in a small bowl combine the mustard and garlic; mix well. Rinse the chicken and thoroughly pat dry. Brush or spread the mustard mixture on the meaty side of the chicken breast halves. Place the chicken, bone side down, in a foil lined 15 x 10 x 1-inch baking pan. Drain the potato. Thoroughly pat dry with paper towels. (For crisp, golden potato "skin", make sure you pat the potato shreds as dry as possible. ) Place the potatoes in a medium mixing bowl. Add the olive oil; toss to mix well. Top each piece of chicken with about 1/3 cup of the potato mixture in an even layer, forming a "skin". Sprinkle lightly with pepper. Bake in a 425 F oven for 35 to 40 minutes or until the chicken is no longer pink and the potato shreds are golden. (If potatoes are not browning, transfer pan to broiler. Broil for about 5 minutes or until golden, watching closely. ) Sprinkle with the desired herbs. Serve immediately 1154 Garlic salt 0.25ts 000001 1154 Cornstarch 1.00tb 000002 1154 Soy sauce 1.00ts 000003 Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. Add salt and chili poweder, blending well. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. Pour oil into large skillet to 1/4 inch depth. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. Remove frompan onto paper towelling. Cut into wedges to serve. That what we have this in our dinner. Ask us if you need more meal receipe. 000001 1155 Plain yogurt 1.00c 000002 1155 Chopped fresh or 1.00tb Oil for trying tortilla 1. Brown together ground beef, onion and gaarlic in a heavy frying pan over medium heat, stirring untilmeat loses its pinkness. Add salt and chili poweder, blending well. Place 1/2 cup of the ground beef filling. 1/2 cup shredded chesse and 1/4 cup diced tomatoes onto one-half of each tortilla. Fold other half ocer filling, pressing it down to remove any air pockets. Pour oil into large skillet to 1/4 inch depth. When oil is hot, place filled tortillas into pan a few at a time. Saute over medium to high heat until golden on each side, about 45 seconds per side. Remove frompan onto paper towelling. Cut into wedges to serve. That what we have this in our dinner. Ask us if you need more meal receipe. C o o k i n g w i t h c a r e f u l l y !!! Cooked shrimp, thawed 0.00 000010 1155 Jars (6 ounces) marinated 1.00 Brown beef, drain fat & put in crockpot. Add rest of ingredients, except kidney beans. Cook on low 8-10 hours or on high for 5-6 hours. Stir occasionally. Add beans about 1 1/2 hours before you serve. 1.00pk 000013 1155 Chopped fresh or 1.00tb 000014 1155 Freeze-dried chives 1.00ts nutmeg or coconut Scald milk, let cool slightly. Combine eggs, sugar, vanilla and salt. Slowly stir in cooled milk. Pour into buttered 1 qt. baking dish. Cover with foil. Set baking dish on metal rack or trivet in slow cooking pot. Pour hot water around baking dish, 1 inch deep. Cover pot and cook on high for 2 to 2 1/2 hours or it passes the knife test. Serve warm or chilled. 5 to 6 Servings. 0.00 1854 Soak beans overnight, changing water frequently. Drain. In crock- pot, cover beans with 1 inch water. Add all other ingredients except kielbasa. Cover and cook on high for one hour; turn to low and cook overnight. Stir once or twice during cooking. One hour before serving, check the texture of the soup. If it's too thin, mash some of the beans with a potato masher. Add sliced kielbasa. Cook for one hour. Serve with Tabasco sauce and bread or rice. Serves 4 generously. NOTE: This soup freezes well. Leftovers are excellent (usually thicker from reheating), and are delicious served over rice. 1854 Onion; chopped 0.50c 1854 Garlic clove; crushed 1.00 1854 Zucchini; diced 1.00c Mix sugar and raisins and pack mixture into apple centers. Sprinkle with cinnamon and top with heaping teaspoon butter. Put in crockpot with 1/2 cup water. Cover pot; cook on LOW overnight or 8 hours, until apples are tender. Serve warm with cream. 1854 Pepper 1.00ds 1854 Thyme 0.50ts Place all except frozen vegetables in crock pot. Turn on low and cover, cooking for 6 hours. One half hour before serving, turn up to high, add frozen veggies, stir and cover. NOTES: If you are in a hurry you can do this in 3 1/2 hours on high heat. Remove the bayleaf before serving. You can add 1/2 cup of red wine with the vegetables for a more robust flavor. Taken from the Martin County Guide. Marilee Schabo Pie crust (9 inch) 1.00 Melt butter in a skillet and saute onion, celery, parsley, and mushrooms. Pour over bread cubes in a very large mixing bowl. Add all seasonings and toss well. Pour in enough broth to moisten. Add eggs and mix well. Pack lightly into Crockpot. Cover and set to high for 45 minutes then reduce to low to cook for 4 to 8 hours. This recipe is from the Rival Crock Pot Cookbook. I have enjoyed this many times at a friend's house. Using this recipe, I'll bet you can modify your own to work perfectly in the crockpot. Sure saves oven space in Thanksgiving! Eggplant (1/2 lb 1.00sm 1855 Sweet potato 1.00md 1855 Shiitake mushrooms 6.00 1855 Inch piece raw squid 6.00 In crock-pot combine apples & water. Cover & cook on low for 4-6 hrs or until apples are very soft. Add sugar & cook on low another 30 min. Sprinkle with cinnamon at serv. time. Makes 4 cups. For smooth>puree cooked apples. 0.00 1855 BATTER 0.00 1855 Egg yolks Servings: 4 In skillet or oven brown chops. Place browned chops in bottom of crockpot. Combine all other ingredients except rice. Pour over chops. Cover. Cook on for 10-12 hours or on High for 4 1/2 to 5 hours. 83 Soy sauce 1.00ts g 18783 Cider vinegar 1.00tb h 18783 Tahini Saute onions, celery and mushrooms in margerine until tender, approximately 7 minutes. Combine all ingredients. Add egg last. Pour mixture into crockpot, cover, cook on high 45 minutes. Turn heat to low for 5 to 8 hours. Determine if you should use full amount of liquid by the moistness of the cubes. For large recipe 13 to 14 cups, double all ingredients except soup. 2.00c b 18784 Clo Warm your crock-pot first with some hot tap water. Then pour boiling water over the tea bags in the >> crock-pot. Cover and let stand 5 minutes. Remove the tea bags. Stir in the sugar, honey, orange juice, pineapple juice, and orange slices. Cover and heat on low for 2-3 hours; serve from pot. e 18784 -cup 0.00 f 18 COMBINE MILK, first amount of butter, sugar and salt in a small pot and bring to a boil over high heat. Immediately remove from the heat and let stand to room temperature. In the meantime, dissolve the yeast in the water and add it to the milk. Place the liquid in a mixer and add the flour. Using the dough hook, mix until the dough is elastic. It will be sticky. Place in a bowl, cover and let rise until double in bulk, about 1 1/2 hours. Place in refrigerator and chill for 30 minutes. Meanwhile, soften the remaining cold butter by pounding with a rolling pin. Roll the dough on a floured board to form a 1/4-inch thick rectangle. Spread the butter over 2/3 of the rectangle closest to you. Fold the unbuttered third over the center third. Then fold the bottom 1/3 over the doubled portion. Swing the dough around a quarter turn, that is, bring east to south. Roll it again into a 1/4-inch thick oblong. Fold again in thirds. Cover the dough and place in the refrigerator for 2 hours. When the dough is chilled, remove from the refrigerator and repeat the folding and turning twice more. Then roll the dough to 1/4-inch thickness again. Cut the dough into 3-inch squares and cut the squares on the bias to form two triangles. Roll each triangle beginning with the wide side, then shape the rolls into crescents. Chill for 30 minutes in the refrigerator before baking. Preheat oven to 400F. Bake for 10 minutes. Reduce heat to 350F and continue to bake another 15 minutes. The Croquembouche pyramid must be assembled quickly, or the syrup used to assemble it will harden and have to be reheated. Therefore, be sure to read the recipe through thoroughly before starting to work. And have all ingredients near the stove, so you dip the puffs and set them in place quickly. Cut a 9-inch circle from cardboard, and cover with foil. Set the circle on a board near the stove. Have the filled cream puffs close at hand. Cook corn syrup in the top of a double boiler over high heat until candy thermometer reaches hard-ball stage(240F), or until a small drop of the syrup forms a soft ball in coldwater. Set pan over boiling water. To build the pyramid, lightly dip the bottom oof a cream puff in syrup and set on the edge of the circle, syrup-side down. Repeat with 9 more puffs, forminga ring. For the secong row,arrange a slightly smaller ring of puffs overthe spaces between the puffs in the first row, inclinin g the second row slightly inward. Fill in the center with more puffs for support. Continue building the pyramid in decreasing rings, filling in cent er for support as needed, until you have completed 8 rows. Top with one puff,. Sprinkles the Croquembouche lightly with 1/4 cup siftedicingsugar. To serve, lift one ortwo puffes at a time off the pyramid, starting from the top. Serves 8 - 10. Note: If syrup starts to thicken before puramidis completed,add a teaspoon of water and stir over low heat. Do not let syrup burn. Cream Puffs 1/2 cup butter or margarine 1 cup boiling water 1 cup unsifted all-purpose flour 1/4 teaspoon salt 4 whole eggs 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 21662 Sweet Zwieback Newspaper Holidays 35304 16 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 21663 Swe (Couscous-Chickpea Croquettes) ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~ If using sunflower seeds, preheat oven to 350 degrees. Spread seeds on a baking tray. Remove any shells or discolored seeds. Bake to 5-7 min. , until seeds smell nutty and darken slightly. Grind seeds in a food processor for 30 seconds until coarsely chopped. Add chickpeas and process until well mixed. Keep mixture in the food processor. In a heavy, 1 qt. pot, combine couscous, tomato juice and red wine. Stir and bring to a boil. Lower heat, cover and simmer for 2-3 min. , until couscous has absorbed all the liquid. Let sit 5 more minutes. Add cooked couscous to chickpea mixture along with remaining ingr. except oil. Mix well, stopping the processor and scraping down the sides once or twice, until smooth. Lightly oil your hands. Shape 2 to 3 . of chickpea mixture between your hands to form a ball. Repeat with remaining mixture until you have 24 balls. Flatten balls to form patties about 2" wide and 1/2" thick. Brush croquettes with olive oil and place on a lightly oiled baking tray. Bake for 15 min, turn the croquettes over, bruth with oil and bake another 10-12 min. Makes 24 2" croquettes. These may be served in a sandwich, as an appetizer or as a main dish with pasta and tomato sauce. 35314 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21668 Taglierini With Sun Dried Tomatoes And Grind to a coarse powder in a coffee mill or blender, or follow ancient tradition by using mortar and pestle. From The Gazette, 91/04/10. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21669 Tarka Dhal (spiced Lentils) Entree Side Dishes Vegan 35317 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 SHORTCAKE SIFT TOGETHER THE FLOUR, sugar and salt on a wooden pastry board. Make a well in the center and add butter, eggs and lemon rind. Mix and knead with the fingertips taking care not to handle too much. When smooth, shape into a ball and chill for about 30 minutes. Roll out lightly in a circle, cut edges and keep dough about 1 inch larger than a 8- to 9-inch (diameter) fluted flan tin. Butter and flour the pan and fit the pastry into it, again trim the edges, prick with fork and flute edges. Place in preheated oven at moderate heat for 15 to 20 minutes. CREMA PASTICCERA Beat together yolks and sugar until slightly thickened and a light lemon color. Beat in flour and vanilla. Over medium heat, bring milk just to the boil. Let it cool for a moment, then add it to the egg mixture, whisking rapidly. Cook over low heat until the pastry cream thickens enough to coat the back of a wooden spoon. Cool. When crema pasticcera is cool, spread evenly on the bottom of the pie. Fill with whatever fresh fruits are available and glaze with an apricot jam. Melt apricot jam glaze with a little hot water. This recipe will serve 6 people. 7880 Garlic, minced 1.00ts 7880 Red pepper, julienne 0.25c 7880 Bean sprouts Cut bread into small squares - any size will do. Spread in a baking pan and add your favorite herbs and spices. Bake at 200 to 225 for up to 2 hours. After every 30 minutes, give them a stir and poke with a fork to see whether they are done to your liking. They will turn a golden brown and taste yummy. Low fat - low calorie - and delicious. en onions, cut 0.25c 7880 Fresh ginger, minced Preheat oven to 325 deg. French bones on pork loin and form into crown. Cover tips of pork bones with pieces of aluminum foil to prevent burning. Wrap pork strips around meat to retain moistness. Transfer pork to roasting pan and cook 35 minutes per pound. Meanwhile, melt 1/4 cup butter in small skillet over medium heat. Stir in bread crumbs and cook 3 to 4 minutes. Season with salt and pepper to taste. About 15 minutes before roast is ready, add whole cauliflower to large saucepan half filled with boiling salted water. Let cook 5 minutes. Add cauliflower florets and continue cooking until crisp-tender, about 9 to 10 minutes. Drain well. Transfer roast to serving platter. Place whole cauliflower in center of roast and florets around base. Pat reserved bread crumbs over top of whole cauliflower. Freeze juices in roasting pan or other shallow container for 10 minutes; discard fat. Increase oven temperature to 400 deg. Core and halve tomatoes horizontally. Arrange in shallow baking dish. Dot each with 1/4 teaspoon butter and sprinkle with rosemary. * Season with salt and pepper. Bake until tomatoes are soft but still hold their shape, about 12 minutes. Arrange tomatoes on platter between cauliflower florets. Turn off oven. When temperature is reduced, return roast to oven to keep warm. For sauce: Soak morels in cold water until soft. Rinse thoroughly, drain and chop finely. Melt 1/4 cup butter in medium saucepan over medium-high heat. Add morels and saute about 2 to 3 minutes. Set aside. Add beef broth and cornstarch to reserved pan juices. Place over medium-high heat and cook, scraping up any browned bits. Reduce heat and let simmer until thickened. Stir in Cognac and morels and heat through. Transfer to heated sauce boat. Arrange watercress between tomatoes and cauliflower florets. Serve roast immediately with warm sauce. *Can substitute fresh oregano or parsley. , coarsely crushed 1.50c Combine egg, butter, salt, sugar, and spices. Beat thoroughly. Add sifted flour to make a stiff dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut in strips 2 1/2 by 3 inches. Make 4 or 5 lengthwise gashes nearly to the ends. Run your fingers in and out of the gashes, push strips together a little, and slip into hot fat (365 F). Fry until brown. Drain on crumpled absorbent paper. rloin 1.00lb TOPPING: For topping, mix sugars, cinnamon and flour. Cut in butter until mixture is crumbly. CAKE: To make cake, mix 1 cup flour, sugar, salt and yeast in a large bowl. Place milk and butter in a sauce pan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients; beat 2 minutes. Beat in egg and 1 cup flour. Beat on high speed for 2 minutes. Stir in enough flour to make a soft but stiff batter. Spread batter into a well-greased 9-inch square cake pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F. about 45 minutes or until done. Makes 1 9-inch square cake. Tempeh & Bulgur Salad Tempeh Mock Chicken Salad Tempeh Paprikas With Tahini Tempeh Party Spread (temspr) Tempeh Reuben Combine sugar, flour and baking powder which have been sifted together. Add the shortening and crumb well with the fingers. Take out 1 cup of crumbs and to the remaining add the well beaten egg yolks and milk. Fold in the stiffly beaten egg whites. Mix well. Pour mixture into well-greased deep pans and sprinkle top with the crumbs. Bake at 450 F about 45 minutes. Sprinkle top with melted butter and cinnamon when finished baking. Stir Fry Pumpkin Seed Sal Let's start with the cake. Cream: 200 grams of butter. Then add: 200 grams of sugar, 2 eggs, and a pinch of salt. Then sift together: 500 grams of flour, 4 tsp baking powder, and a pinch of salt. Add this mixture alternating with: 1 cup milk. to the butter mixture. This should be a rather stiff dough. Spread the dough into a greased jelly-roll pan or cookie sheet. Next we will cover the cake with the streussel, or crumb, topping. Sift into a bowl: 200 grams of flour. To this add and mix together: 125 grams sugar, or vanilla sugar, and 1/2 tsp cinnamon. Cut into small pieces: 125 grams of butter. Then mix this into the flour mixture by hand. This should be a bit lumpy and uneven. Spread this more or less evenly over the top of the cake, and then bake at 350 F. for about 30 minutes. As an option, you may put sliced apples or apple sauce under the crumbs. As another option, instead of the crumb topping, you may cover the cake with the Bee-Sting topping. Melt: 100 grams butter. Mix in: 200 grams sugar or vanilla sugar, 2 TBSP milk, and 200 - 250 grams sliced or slivered almonds. Let the mixture cool, and then top the raw dough with it. Bake as above. The little boy in me feels compelled to say that he never had the alternate toppings, and he is more than a bit suspicious of them! quila Sunrise Chicken Fajita Burrito Teriyaki Burgers Teriyaki Chicken For topping, mix sugars, cinnamon, and flour. Cut butter until mixture is crumbly. To make cake, mix 1 cup flour, sugar, salt, and yeast in a large bowl. Place milk and butter in a saucepan and heat until very warm (120 to 130 degrees F). Gradually add to dry ingredients;beat for 2 minutes. Beat in egg and 1 cup flour. Beat on high speed 2 minutes. Stir in remaining flour to make a stiff batter. Spread batter into well greased 9-inch square pan. Sprinkle with topping. Let rise in a warm place until double in bulk, about 1 1/2 hours. Bake at 350 degrees F about 45 minutes, or until done. Tandoori Tofu Brochettes Tangy Baked Fish Fillets Tangy Potted Cheese Taramosalata Tarragon Mushroom And Shrimp Bites Tarte Au Citron Sift flour, measure, and sift. Cream sugar and shortening. Add flour, cinnamon, and salt. Mix until crummy. Save 1/2 cup of this mixture for top of cake. Combine remainder with milk and raisins. Beat thoroughly. Add baking powder and baking soda. Pour into well-oiled loaf pan. Sprinkle with the 1/2 cup crumbs. Bake in moderate oven (350 F) about 40 minutes. Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) In a medium bowl, combine brown sugar, flour and spices. Blend well. With a pastry blender cut in butter or margarine until mixture is very fine. Put in a 1-quart airtight container and label as Crumb Topping Mix. Store in the refregator and use within 1 to 2 months. Makes about 2 cups of mix. Use Crumb Topping Mix on cobblers, fruit pies, puddings, ice cream and fruit cups. king dish, add stock. Roast, turning ocassionally, and basting with stock, for 25 to 30 minutes. The interior should * if using frozen berries, thaw CRUMB TOPPING: In small bowl combine 2/3 cup sugar, 1/2 flour, 1/2 t. cinnamon, 4 T. soft butter or margarine, and 1 cup chopped walnuts. Stir until mixture is evenly blended and crumbly in appearance. Into large mixing bowl measure the flour, sugar, baking powder, baking soda and salt. Stir well to blend. Into large measuring cup, combine eggs, milk, butter and lemon juice. Stir luquid ingredients into dry ingredients until blended. Turn into buttered 13-by-9-inch baking dish. Sprinkle blueberries evenly over the batter. Sprinkle with the Crumb Topping. Bake at 375 degrees for 40 to 45 minutes. Serve warm. close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is do Melt shortening. Add honey and sugar. Add oatmeal (and raisins) quickly before sugar dissolves completely. Blend well and press into a buttered 9x13" pan. Bake at 400 F for 8 - 10 min. Cut into squares while still slightly warm but don't remove from pan until they are firm. Variation: Dribble 3/4 c or less of melted chocolate chips over crunchies while they are still warm. 8066 Egg white, slightly beaten 1.00 Combine pork and beans, wieners, molasses and catsup in a greased 1 1/2-quart casserole. Bake, uncovered, in preheated 350'F. oven 30 minutes. Top with onion rings; bake an additional 30 minutes. pans, filling 3/4 full. Bake at 400 for 25 minutes or until lightly browned. d Baking Chocolate 3.00oz 8067 Granulated Sugar 1.00c Directions: remove tips from chicken wings and reserve for stock if desired;separate wings at joints. In shallow dish, combine flour, paprika, salt and pepper. In another shallow dish, beat eggs. In third shallow dish,combine cheese, bread crumbs, basil and oregano. Dip wings into flour mixture, then into eggs, then into cheese mixture, pressing firmly. (Wings can be prepared to this point, placed on rack, covered and refrigerated for up to 4 hours. ) Arrange wings on greased rimmed baking sheets. Bake in 375 F oven for 35-40 minutes, turning once, or until golden brown and crisp. Makes about 60 pieces. onstantly. Add pepper and salt. Tehn, working very quickly, add warm water; stir thoroughly; let bubble. Add evaportaed milk. Lower heat and cook to desired thickness, stirring almost constantly. In necessary to thin at this point, add warm water. Best to you, Lisa 8068 Margarine, softened 1.25c In large saucepan melt butter. Add sugar, milk, peanut butter, and vanilla. Cook in top half of double boiler over simmering water, stirring frequently, until thick and creamy, approximately 20-25 minutes. Cool slightly. Sufficient to frost 4 8" layers. topped with horseradish on each plate of fried food. Each person should mix as much of this with his sauce as suits his taste. Add the lemon juice if desired. This sauce used mainly with Tempura. 1.00ts In a 1 1/2 quart casserole, arrange chicken breasts with thicker parts toward outside of the dish. Cover and microwave on high 8-10 minutes, until chicken is thoroughly cooked. Remove chicken to plate and set aside. In the same casserole, combine scallions (onions), pepper, celery and margarine; microwave on high 3-4 minutes, stirring once, until vegetables are tender. Add tomatoes; microwave on high 5-7 minutes, until slightly thickened. Arrange chicken on top of tomato mixture; sprinkle evenly with coarsely crushed taco chips, cheese and olives. Microwave on high 2 minutes, until cheese melts. Serve with rice and a salad. Each serving provides: 1 fat, 2 1/2 proteins, 2 vegetables, 1/2 bread. Per serving: 351 calories. chicken a 11181 - olive or any vegetable oil 0.00 oil b 11181 - 1 large one, sliced 0.00 The ulek-ulek is the implement you use to crush candlenuts, chillis, etcetera in a cobek. Sambal Ulek is made of chillis that have been crushed this way. This is a very basic sambal, which is useful to keep in quantity, so that you can use it for quite a lot of recipes which specify red chillis as one of the ingredients. As this sambal can be stored for at least 2 weeks in the refrigerator, it is worth while making quite a lot of it. But to crush the chillis in a cobek with the ulek-ulek is very laborious. A food processor is a great help here. Seed and chop the red chillis roughly, then put all these into a saucepan and half-fill the saucepan with boiling water. Boil the chillis for 8 minutes. Drain, and put them into the food processor, using the blade for mincing meat. Let the machine run for a minute or so. For Sambal Ulek you don't want the chilli paste to be too smooth. Put this sambal into a jar, stir in the salt, cover the jar tightly and keep in the refrigerator. r, garlic, oregan In a medium sized bowl, warmed, dissolve yeast in water & add salt, oil & sugar. Stir together. With a slotted spoon, beat in 1 3/4 c flour. Combine 1/2 c flour with the other ingredients. Set side in a warm area for 15 to 20 minutes. Flour a board with the rest of the flour & turn out the dough. Knead till it is no longer sticky. Flatten it with the palms of your hands. Fold in half & in half again. Roll until it is 10 1/2 inches long. Sprinkle cornmeal on a cookie sheet & set the dough. Use a brush to oil the surface. Slash the top of the dough with a sharp knife & allow to proof for 30 minutes or so. Preheat oven to 375F & bake for 20 minutes. Remove from oven & spread the surface with water, using a brush. Continue to bake for 30 to 35 minutes. 0.00 b 11184 Butter 0.00 c 11185 Dissolve the yeast in the water in a bowl. Add salt, oil & garlic. Stir in 3 c flour & wheatgerm. Mix with a fork. Sprinkle 1/4 c flour on a board & turn out the dough, coating it with the flour. Then knead, adding another 1/4 c flour gradually. Knead for a couple of minutes. Let rise till it has doubled in size. Punch down & let it rest for a while. Roll the dough into a 13 inch length. Set the bread on an oiled sheet. Let proof for 20 minutes. Preheat oven to 375F & bake for 45 to 55 minutes. cottage cheese 0.67 cup a 11187 chicken broth (made from a boullion 0.33 cup b 11187 cooked asparagus, broccoli, celery, 0.50 cup c 11187 OR 0.00 d Servings: 2 Lightly whip egg with 1 tsp water. Dip one side of each ham slice in egg then in cracker crumbs. Press crumbs in well. Place coated side up on broiler rack. Put peach halves on broiler rack with ham, brush with melted cranberry sauce. Surround with potato cut in thin spear amd tossed in oil. Broil 4" from heat for 5 minutes. .50c 6513 Raw long-grain rice 0.50c Combine cheese, bread crumbs and paprika in small bowl. Stir well. Pour dressing into another small bowl. If using whole wings, discard tips. Cut wings apart at joint. Dip each piece into dressing then coat with cheese mixture. Place on greased or foil-lined baking tray. Bake, uncovered, in 350 F oven for about 45 minutes until tender. Serve warm. These may be prepared ahead. Reheat in 350 F oven for about 10 minutes until hot. Makes about 36-40 pieces. From:Jean Pare's Company's Coming Pint size Books (Finger Food) 6513 Whole star anise or the 4.00 6513 equivalent in pieces 0.00 6514 PHILLY.INQUIRER --------- 0.00--------- 6514 GROUND TURKEY 2. ea oil of cinnamon or peppermint ea or wintergreen Butter an 8x8 pan. Combine water, sugar, corn syrup in a heavy 2-quart pan. Cook over medium high heat, stirring till sugar dissolves. Clip candy thermometer on pan. Stir occasionally and cook over medium heat until thermometer reaches 290 degrees. Quickly stir in coloring and flavoring and pour into prepared pan. Let cool 10 minutes; then strat scoring the candyinto fairly small squares with a spatula ( a clean putty knife works great). Don't break through the film of the candy. Keep re-marking lines until spatula can cut to the bottom. Cool completely. Can dust with confectioners sugar. Store tightlycovered. 6514 FINE DRY BREAD CRUMBS 2.00c 6514 SALT AND PEPPER TO TASTE 0.00 6514 CHOPPED MUSHROOMS Place the washed and sliced cucumbers in a brine made of the salt and gallon of water. Let stand in the brine for 8 days. Drain. Boil cucumbers in enough water to cover the cucumbers and the alum. Drain again. Mix the 2 cups of water, sugar and vinegar. Place broken cinnamon sticks, all spice, cloves and celery seed in a cloth sack. Place sack in vinegar mixture. Bring to a boil with occasional stirring. Drop in cucumbers and boil until clea, transparent and tender. Pack into hot quart jars. Fill jars to top with syrup and seal. 6515 Salt & Pepper 0.00 6515 BASTING SAUCE --------- 0.00--------- 6515 Hot water 2.00c 6515 Trim the small knobs from the gingerrot and reserve for another use. cut the larger segments into 1 inch pieces, peel and slice lenthwise 1/8 inch thick. In a large, heavy saucepan, cover the gingerroot with 8 cups cold water and bring to a boil over high heat. reduce heat to moderately low and barely simmer for 1 hour. In another large heavy saucepan, combine 3 cups sugar with 1 1/2 cups water and cooke the mixture over moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low heat, stirring, until the sugar is dissolved, about 3 minutes. Drain the gingerroot and add it to the sugar syrup. Bring to a boil, then reduce heat to moderately low and barely simmer the mixture for 2 hours, or until the gingerroot is translucent. With a slotted spoon, transfer the gingerroot to a piece of foil, saving the syrup for another use. Let the gingerroot cool until it can be handled and roll it in the remaining sugar, coating well. The sugar coating will prevent the ginger pieces from sticking together. Keep the crystallized ginger in an airtightcontainer. our & rest of water to make a batter. Oil a hot skillet with sesame oil. To make cakes, pour 1/4 c of teff batter onto skillet & cook till browned on both sides. Serve with heated groundnut sauce, see recipe. "Vegetarian Times" December, 1993 12349 Cloves garlic, crushed 4.00 This dish features chicken that simmers on the stove until the meat practically falls off the bones. Organic or free range chickens are perfect for this recipe, since they are similar to the farm chickens in Cuba Wash the chicken, pat it dry with paper towels, and season liberally with salt and pepper. In a mortar, crush the garlic into a paste with the cumin and rub the garlic paste into the chicken. Place the chicken in a nonreactive bowl, pour the orange juice over it, cover, and refrigerate for at least 1 hour or overnight. Remove the chicken from the marinade, (reserving the marinade) and pat dry. In a heavy bottomed casserole, heat the oil over medium heat until fragrant, then brown the chicken on all sides. Add the reserved marinade, the sherry, onion and stock, reduce the heat to low, cover, and simmer until the chicken is fork tender, 35-45 minutes. Transfer the chicken to a serving platter. Strain the sauce through a colander and return it with the flour to the casserole. Cook the cauce over low heat, stirring, until it has thickened, 5 6 minutes, correct the seasonings, pour over the chicken,and garnish with the parsley. Serves 4. to end. You'll end up with a big stack of circular patties. If you don't have a slicer, roll the meat out to a 1/8" thickness between two pieces of wax paper. Remove the top paper and score the meat into strips and place them in the freezer for about 45 minutes. Remove the meat and break at the score marks. Place the jerky on wire racks and place t This sweet treat is excellent for Christmas or large buffets - anytime you want to serve a special dessert nibble. Melt chocolate wafers and peanut butter chips. Mix in peanuts and potato chips. Spoon or pour into small paper baking cups. Store in the refrigerator. Makes 75. nd 3 or 4 hours to get to. Cure yours to whatever point you like; if you like potato chips, be my guest. Jerky can can be stored for months in the freezer; the drier it is the longer it lasts. Makes 1 happy camper. This goes well with grilled fish. PEEL THE CUCUMBER and cut in half lengthwise. Scoop out and discard the seeds. Finely chop the flesh and place in a colander. Sprinkle with salt and place the colander over a plate to catch the water for 30 minutes. Rinse the cucumber and squeeze out any excess water. Place in a mixing bowl and add the oil, lemon juice and mint leaves. Mix well and pour into a small serving bowl. Makes 1 1/2 Cups a 12350 COMBINE CUCUMBERS, ONION and salt in a colander, place the colander on a plate and place in the refrigerator to drain for 3 hours. Rinse the cucumbers and onions under cold water and gently blot them ("wring them out" in a towel) to eliminate excess water. Place cucumbers and onions in a salad bowl, and add the sour cream, vinegar, sugar and dill. Mix well and serve. o 16 minutes for low-wattage ovens) or till potatoes are tender, stirring twice during cooking. Stir before serving. Garnish wit * Cucumbers should be peeled, seeded and chopped. ~------------------------------------------------------------------------- Beat cream cheese until smooth. Stir in remaining ingredients until well blended. Cover and chill until serving time. Makes 2-1/2 cups. rill, and pour any remaining sauce over the burgers after they are finished. Per serving: 42 calories, 10 g carbohydrate, 0 g fat, 0 mg cholesterol, 516 mg sodium. 8068 Cinnamon 1 Peel, seed and coarsely grate cucumber; drain thoroughly in strainer. Place in medium bowl. Mix in remaining ingredients except dill sprigs. Cover and refrigerate 24 hours. (Can be stored in refrigerator 1 week. ) Let stand at room temperature 10 minutes before serving. Garnish with dill. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes or until done and well browned. 68 Ghirardelli Semi-Sweet Heat oven to 375 degrees (F). Split each pocket bread into 2 rounds. Cut each round into eighths to make 48 triangles. Place rough side up on ungreased cookie sheets. Bake at 375 degrees (F) for 6 to 8 minutes or until crisp. Cool completely. Meanwhile, in small bowl combine all remaining ingredients and mix well. Serve with pita crisps. Makes 2 cups of dip. 4 to 5 minutes longer, brushing occasionally with marinade. Makes 4 servings. 2 lean meat exchanges 1 vegetable exchange From: Th Wash cucumbers and slice without paring. Sprinkle freely with salt. Allow to stand 24 hours. Drain. Add onions. Combine vinegar, celery salt, mustard seed, and salad oil. Beat until well blended. Pour over cucumbers which have been packed in freshly sterilized jars. 2.00tb 8069 Butter 0.50c 8069 Vanilla Mix cucumbers and salt in a colander and set aside for half an hour. Squeeze out as much liquid as possible from cucumbers and mix with tamarind, green chilies, sugar and cilantro. In a small saucepan or skillet, heat oil until hot. Lower heat and add mustard seeds, fenugreek, red chilies and asafetida. Cook, stirring, until mustard seeds crackle. Add to cucumber mixture. Serve cold. 1.50c 8070 Remove the skins from the cucumbers and slice very thin, add the peel and sliced onions and cover with the salt. Let stand over night. Drain well and add the olive oil, pepper and mustard, stirring slowly. Add the vinegar and pour into air-tight jars and let stand for 6 weeks. , jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. PER SERV Slice pickles in 1/4 inch slices and cover with the sugar and spices. Keep in an earthen bowl for 24 hours, stirring frequently. Fill sterilized jars and seal. Keep in a cool place. c 8071 Vegetable oil 2.00tb 8071 Vanilla 1.00ts * Cucumbers should be pared, seeded and coarsely shredded. ~------------------------------------------------------------------------- Mix all ingredients. Cover and refrigerate until chilled, about 2 hours. Makes about 3 cups salsa. Force egg yolks through a sieve, then cream then with butter. Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. Add terrapin and sherry, and heat thoroughly. 1.00ds To prepare the soup: In a medium-size saucepan, heat oil over low heat. Add leeks and celery and cook until vegetables are soft, about 10 minutes, stirring occasionally. Add cucumbers, lemon juice and stock. Bring to a boil over medium heat. Reduce heat to low and simmer for 20 minutes, or until cucumbers are tender. Cool slightly. To prepare Pistou: With a mortar and pestle, mash together garlic, basil and walnuts to a paste. (you can also use a bowl with a wooden spoon). Work in a little cheese and oil and one-third of the tomato. Keep adding cheese, oil and tomato. The mixture will not be a true emulsion but a barely fluid paste. Transfer cucumber mixture to a food processor or blender and puree, in batches, until smooth. Ladle soup into serving bowl. Pass the pistou. Allow 1 tablespoon of pistou per serving to be placed in the center of the bowl, then swirl into soup. Enjoy David. **>>April<<** f 18797 Tempeh burge CUT THE PORK into thin slices, 1/8-inch-by-3-inches long. In a medium-sized bowl, combine the pork with soy sauces, rice wine, sesame oil and cornstarch and set aside. Peel the cucumbers, split them in half, and with a spoon, scoop out the seeds. Then finely slice the cucumber. Heat a wok or large saute pan until it is hot. Add the oil, then chili bean sauce, garlic, Sichuan peppercorns, chili flakes and salt, and stir-fry for 10 seconds. Then add the pork; stir-fry 1 minute. Add cucumbers; stir-fry for 1 minute. Pour in soy sauce, wine, vinegar and sugar. Stir-fry 2 minutes, or until all the liquid has evaporated. Serve at once. , diced 0.50 l 18797 Garlic clove; minced 1.00 m 18797 Jalapeno pepper 1.00 n Pat Cucumber With Paper Towels Until Barely Moist. Combine Cucumber and Remaining Ingredients in A Medium Bowl. Cover & Chill At Least 2 Hours. Serve With Greek Stuffed Footballs. p 18797 Ground coriander seed 0.50ts q 18797 Ground cumin 0.25ts r USE THIN SLICING DISC. Stand cucumbers in feed tube and slice, using medium pressure. Repeat until all cucumbers are sliced. Put cucumber slices, onion and rice vinegar in large mixing bowl. Toss well. Cover. Refrigerate from 4-8 hours. To serve, drain cucumbers. Toss with oil. Adjust salt and pepper. Arrange watercress leaves in wreath design on serving plates. Arrange cucumbers in center, dividing evenly. Garnish with chives. Serve. NOTE: Seasoned rice vinegar, available in the Oriental section of most super- markets, is a blend of mild rice vinegar with a perfect balance of sugar, salt and water. If you are using rice vinegar, adjust the salt, sugar and water to taste. 0.50ts d 18798 Pepper 0.50ts e 18798 Allspice 0.50ts In 2-qt saucepan cook cucumbers and onion, covered, in butter or margarine about 15 minutes or till tender. Stir in flour. Add chicken broth and whipping cream; cook and stir till thickened and bubbly. Pour half the mixture into blender container or food processor. Cover and blend till mixture is smooth. Set aside. Repeat with remaining mixture. Cover and chill. Garnish with additional cucumber slices, if desired. Makes 10 to 12 servings. Microwave Cooking Directions: Use ingredients as listed above. In a 2-quart nonmetal bowl or casserole place cucumbers, onion, and butter or margarine. Cover with waxed paper and cook in a countertop microwave oven on high power about 7 minutes or till onion is tender. Stir in flour. Add chicken broth and cream. Cover and micro-cook 8 minutes or till thickened and bubbly, stirring every two minutes. Blend half the mixture in blender container or food processor till smooth. Set aside; repeat with remaining. Cover and chill. Serve as directed above. 3350 Short Ribs * 4.00lb 3350 Lemon Juice 0.75c 3350 Large Onion, Sliced 1.00 3350 Steak Sauce In blender or food processor make a dressing of peanut oil, peanut butter, soy sauce, vinegar, mustard, and herbs. Add salt and pepper if needed. Split peeled cucumbers into halves and seed. Cut cucumbers into spaghetti like strands. Portion the cucumber strands around the borders of 8 chilled plates. Place the lettuce leaves in the center of each of the plates. Arrange the country ham strips over the lettuce. Spoon 3-4 tbsp of dressing over each salad. Top each chilled salad with peanuts. Serves 8. 1.50ts 3350 Pepper 0.50ts 3351 Vegetable oil 1.00tb 3351 Cl Garlic, crushed 1.00 3351 One-pound pork t Combine all ingredients except water & glaze in a food processor & process for 30 seconds. Gradually add water while the machine is running. Process in short bursts till a thick ball is formed. Remove & knead for 5 minutes. Use flour as needed to prevent sticking. Cover dough with a damp cloth & let rise in a warm dark place for 15 to 20 minutes. Prepare grill & cover to buld up an intense heat. Cut dough into 6 portions. roll each piece into a circle 8" in diameter & as thin as a flour tortilla. Brush each piece with glaze & place glaze side down on the grill. Cover & allow to bake for 5 minutes. Brush tops with glaze, flip & allow other side to brown. PER SERVING: 227 Cal. ; 5g Prot. ; 5g Fat; 41g Carb. ; 0 Chol. ; 17mg Sod. ; 3g Fiber. ed fresh or 1.00ts 3351 Dried oregano leaves 0.50ts 33 RINSE THE RICE, cover it with water and set it aside to soak while you prepare the rest of the vegetables. Preheat the oven to 375F. Warm the oil and butter in a large skillet. Add the eggplant and onion, salt them lightly, and rapidly saute them to distribute the oil. Cook over medium heat until the eggplant is soft but not mushy, about 5 minutes. Add the peppers, tomatoes, spices (including the pepper), parsley and more salt to taste. Stir carefully, combining everything well. Drain the rice and add it to the pan along with 3 cups water. Turn up the heat to bring the water to a boil, then transfer everything to a baking dish, such as a large, earthenware gratin dish. Lay a piece of parchment over the top, cover with foil, and bake until the rice is done, about 45 minutes. Toss the diced cheese, if you're using it, into the rice and serve. Serves 4 as a main course or 6 to 8 as a side dish. Water 2.00tb In large bowl, toss together the chicken, lemon juice and mangoes and add celery and scallions. In small bowl, whisk together mayonnaise, yogurt, curry powder and the cumin. Add dressing to chicken mixture with salt and pepper to taste. Salad may be made up to 1 day in advance and kept covered and chilled. Just before serving, stir in the cashews and the coriander. Serve the salad at room temperature or chilled, as you prefer. Yield: serves 6 88 0000018788 0000018788 Oven: 450F, Gas Mark 8 for 15 minutes: 375F, Gas Mark 5 for 45 minutes. Soak the fruit and candied peel in the water with the spice. Leave to steep in a warm place and use the warm spicy, strained water to mix the dough. Sift the flour and salt and rub in the lard; cream the yeast with the sugar and a little of the spiced water; mix this into the flour, together with the eggs and use enough of the water to give a firm, yet elastic dough. Knead well, leave to rise and knock back; blend in the drained fruit and knead again. Shape the dough into loaves and set into greased 1 lb tins in a warm place to prove; bake, reducing the temperature after the first 15 minutes. Originally, in some recipies, the fruit content would have been fresh currants or blackberries. Bara Brith is often served as part of the traditional Welsh tea. It can also be purchased at many of the small bakeries found throughout Wales. British Cookery (BTA/BFPC) 5 0000018795 0000018795 0000018795 Cream butter and sugar. Add well-beaten egg yolks and milk. Mix thoroughly. Sift flour, measure, and sift with baking soda, salt, and cream of tartar. Add lemon juice, lemon rind, and currants which have been dredged in 2 tablespoons of the flour. Fold in stiffly beaten egg whites. Pour into well-oiled cake pans. Bake in moderate oven (375 F) about 40 minutes. 18797 0000018797 0000018797 0000018797 0000018797 0000018797 0000018797 Mix the currants with some of the flour. Work butter and sugar together to a smooth cream, then slowly work in whole eggs one at a time. Add a little of the flour, rind and juice of the lemon and salt. Work in slowly the rest of the flour and the currants. Drop by spoonfuls on large buttered pans, pressing flat with a knife as the cakes are better when very thin. A good plan is to heat the pan a bit and allow the cakes to melt as much as possible before putting them in the oven to bake. Be sure to butter the pans thoroughly; otherwise, the thin cakes will be difficult to remove. (recipe didn't include baking time or temp). 0000018799 0000018800 0000018800 0000018800 0000018800 0000018800 0000018800 0000018800 0000018800 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 Wash and stem currants. Add raisins, raspberry juice, sugar, and oranges which have been seeded and chopped. Simmer slowly, stirring constantly, until juice sheets from spoon. 0018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018801 0000018802 0000018802 Wash and stem currants. Cover with water. Cook slowly until tender. Drain through jelly bag. Use 3/4 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. 0000018804 0000018804 0000018804 0000018804 0000018804 0000018804 0000018804 0000018804 0000018804 0000018805 0000018805 0000018805 0000018805 0000018805 0000018805 0000018805 0000018805 Combine jelly, water and half and half in a blender and mix until smooth. Makes 3/4 cup. e 18801 (4 oz) mild green chilies, 1.00 Hot red pepper sauce f 18801 Drained and chopped 0.00 1/2 ZESTY TOMATO SALSA --------- g 18801 Fresh bread crumbs, about 4 1.75c roll out the pastry to a rectangle 14X18 (45X35cm) and brush with the fat. FOR THE FILLING: mix together the filling ingredients and distribute evenly over the pastry. Starting from the shorter side, roll up like a swiss roll. Then use a sharp knofe to cut off slices about 1 1/4 in. (1 1/2cm) thick. Lay these on a greased baking sheet and flatten slightly. OVEN: preheat for 5 min. at very hot BAKING TIME: 15-20 minutes FOR THE ICING: sieve the icing sugar and blend with as much of the water as will give a good coating consistency. Ice the currant wheels while still hot 0.00 m 18801 Salt 0.75ts n 18801 Corn tortillas, half 10 oz. 6.00 o 18801 Pkg., cut into wedges 0.00 Servings: 6 Cooking Time: 30 Minutes Peel and core the apples, keeping a few curls of peel for a garnish. Mince this peel and keep it in water with a little lemon juice until needed. Fry the curry powder in the butter until dark brown. Stir in about a quarter of the stock and cook until the mixture is smooth. Add the rest of the stock and the salt. Mince the apples and drop immediately into the stock in order that they do not discolor in the air. Cover and allow to simmer, gently, for 20 minutes or until the apples are soft. Add the apple juice and blend well. Chill the soup for several hours, or until needed. Add the chilled cream just before serving. Sprinkle a little ginger on top when you serve and garnish with the minced apple peel, if desired. From How To Make Good Curries by Helen Lawson Copyright 1973 And diced (about 2 cups) 0.00 w 18801 Green bell pepper, cored, 1.00 Core, Halve & Cut Each Apple Into 24 Slices. Do Not Peel. Combine Apples & 1/2 C. Lemon Juice in A Bowl; Toss Well. Cover & Chill. Combine Remaining Lemon Juice, Celery, Walnuts, Salt, Pepper, Curry Powder, Water & Oil in A Bowl; Stir Well. Cover & Chill. To Serve, Line A Large Serving Platter With Lettuce; Drain Apples & Arrange in Individual Servings On Top Of Lettuce. Spoon Celery Mixture Around Apples. (Fat 2. Chol. ) 18801 Clove garlic,crushed Split avocados in half with a knife and remove the pits. Set aside one half. Scoop out the insides of the other three halves with a spoon and blend with 1 cup of the stock in a blender until smooth. Stir in the curry powder, salt, pepper, cream, and remaining stock. Chill. When ready to serve, garnish the soup with thin avocado slices that have been cut from the remaining avocado half and dipped in lemon juice. 18801 ZESTY TOMATO SALSA --- * halved and thinly sliced (1/2 lb total) Partially freeze meat. Thinly slice across the grain into bite sized strips. set aside. Cook sliced potatoes in boiling water about 5 minutes or till tender. Drain and set aside. Meanwhile, for sauce, stir together beef broth, cornstarch, and salt. Set aside. Spray a wok or large skillet with Pam. Heat over med-high heat. Add onion and stir fry about 2 minutes. Add green or red pepper and stir fry about 2 minutes more or till vegetables are crisp-tender. Remove from wok. Add oil to hot wok. Add beef and curry powder. Stir fry 2-3 minutes or till beef is done. Push beef from center of the wok. Stir sauce and add to center of wok. Cook and stir till thickened and bubbly. Stir in onion mixture, potatoes, and tomato. Cook and stir all ingredients for 1 minute or till heated through. **************************************************************** Per serving: 251 calories, 23 g protein, 21 g carbohydrates, 8 g fat, 53 mg cholesterol, 414 mg sodium, 714 mg potassium. 11388 Cornish game hens 2.00 a 11388 Butter, at room 6.00T b 11388 -temperature 0.00 c 11388 Lemon juice 2.00T Servings: 4 Cooking Time: 30 Minutes Clean the broccoli and cut it into pieces. Cover with the boiling water with 1 Tsp of salt added and cook for about 15 minutes, until it is tender. Drain, mash and add to the chicken stock in a heavy saucepan. Heat the butter in a separate pan and brown the onion lightly. Add the onion to the stock. In the remaining butter in the pan, fry the curry powder and cayenne to a dark brown. Stir in the cornflour and cook to a smooth paste. Add a little of the stock to this, blending well, and return everything to the saucepan. Allow to simmer for 5 minutes, then press all through a sieve or puree in a blender. Add more salt to taste, if needed. Chill well. Add the chilled cream just before serving. Sprinkle with the chopped watercress. From How To Make Good Curries by Helen Lawson Copyright 1973 1.00lg a 11390 Garlic cloves, 3. Preheat oven to 350 degrees. Mix chicken gravy mix, curry powder and water in large size (14 X 20") oven cooking bag and place in 12 X 8 X 2 baking dish. Season chicken breasts with salt, pepper, paprika; place in single layer in bag. Close bag with nylon tie; make 6 half-inch slits in top. Bake @ 350 degrees for 45 minutes or until tender. Serves 6. ripe 1.50C e 11390 Sugar Note from Senator Christopher Bond of Missouri - Following my son, Sam's, christening at the First Presbyterian Church in my hometown of Mexico, this savory chicken salad was featured along with asparagus and a watermelon basket brimming with fresh fruit. That Father's Day in 1981 is a date we'll never forget. Combine chicken, scallions, and water chestnuts with rice. In a separate bowl, combine mayonnaise, chutney, curry, salt and pepper. Mix well. Thoroughly combine mayonnaise dressing with chicken-rice mixture. Chill. Taste and adjust seasonings. Cut bananas diagonally into 1" slices. Dip slices into lemon juice and coat with peanuts. To serve, arrange salad on small platter. Surround salad with banana slices and garnish with chopped nuts. Additional condiments may be served: chopped green peppers, toasted almonds, plumped raisins and coconut are a few choices. Yield: 6-8 servings. 0.00 b 11391 -little Preheat oven to 350 Spread out coconut on a small baking sheet & toast in oven until lightly brown, 12 1/2 minutes. Let cool slightly. In a small bowl, blend together cream cheese & mayonnaise until smooth. Add chicken, walnuts, onion, curry powder & salt. Mix well. Form chicken mixture into 1" balls. Roll in toasted coconut to coat. Cover & refrigerate until chilled. 2.50C f 11391 In 2-quart saucepan cook onion and curry powder in water till onion is tender. Stir in milk, coconut, cloves, and salt. Simmer, covered, for 15 minutes. Strain mixture through a sieve. Stir about 1 cup of the hot milk mixture into the egg yolks. Return to remaining milk mixture in saucepan. Cook and stir about 2 minutes or till mixture thickens slightly. Remove from heat; cover and chill. Garnish each serving with toasted coconut if desired. Makes 4 to 6 servings. opped fresh basil Prep time: 10 minutes Cool time: 1 hour This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination. chopped, fresh parsley, optional Chop cucumber and tomatoe into medium sized chunks. In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until smooth. Pour into a large bowl or pitcher. Chill at least 1 hour. Pour into soup bowls or mugs. Garnish with chopped parsley, if desired. Makes 4 cups. rd 2.00ts 9242 Lemon juice 2.00tb 9242 Red wine vinegar 2.00tb 9242 Oli * Very finely chopped. ~------------------------------------------------------------------------- Mix together thoroughly the mayonnaise, chopped egg and ginger. Peel garlic and crush thoroughly with the salt (or mash garlic and mix with salt, or add separately). Add garlic and salt, onion, curry powder and lemon juice, blend well. Put in small bowl surrounded by critters. Also good with crackers. 1.00c 9 Curried Fresh Pears Heat oven to 350 F. Wash and peel pears. Cut them into halves lengthwise and remove cores. Grease a shallow baking pan. Arrange pears, cored side up, in the pan. Blend the butter, sugar, curry, lemon peel and salt. Pack the mixture into the cavities in the pears where the cores were removed. Pour water into the pan around the pears. Cover and bake 20 minutes. Uncover and continue to bake 10 to 15 minutes until pears are fork-tender and nicely glazed. Serve warm or chilled. God with ham, pork or poultry. 1.00ts 9243 Olive or vegetable oil 2.00tb 9243 (13-1/2 0z) chicken broth 1.00cn 9243 Tomato, chopped 1.00sm This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. on the meat first, a basting sauce, and yet another table sauce to produce the rich meaty flavor with the spicy sauce there, if you want it. Yield: 5 To 6 Servings Rib Seasoning Mix (See Bar-B-Q 1 For Recipe) Bone Broth Basting Sauce (See Bar-B-Q 1 For Recipe) Texas Barbecue Sauce (See Bar-B-Q 1 For Recipe) Sprinkle the ribs generously with the seasoning This delicious lemon grass and coconut-laced curry comes from southern Vietnam. If you prefer a very hot curry, simply use more chile peppers. Cut the frogs' legs into bite-size pieces. Rinse with cold water to remove any chipped bones. Pat dry and refrigerate. If you are using fresh lemon grass, discard the outer leaves and upper half of the stalk. Cut into thin slices and finely chop. If you are using dried lemon grass, soak it in warm water for 1 hour. Drain and finely chop. In a blender, combine the lemon grass with the chiles, shallots, garlic, sugar, curry paste, curry powder, salt and 1 tablespoon of the fish sauce. Process to a very fine paste. Rub the paste over the frogs' legs. Cover and refrigerate for 30 minutes. Meanwhile, soak the cellophane noodles in warm water for 30 minutes. Drain. Cut into 2-inch sections. Heat the oil in a saucepan over moderate heat. Add the onion and saute until translucent. Add the frogs' legs and brown well on all sides, about 3 minutes. Add the chicken broth and bring to a boil. Reduce the heat, cover and simmer for 15 minutes. Uncover the pan and add the coconut milk, the cornstarch diluted in 1 tablespoon of cold water and the remaining 1 table- spoon fish sauce. Cook, stirring, until the sauce thickens, about 15 minutes. Add the cellophane noodles and bring the mixture to a boil. Remove from the heat. Sprinkle with black pepper and garnish with coriander sprigs. Serve immediately with rice, French bread or over rice noodles. Note: Instead of discarding the upper half of the lemon grass, crush it and cook it with the frogs' legs for extra flavor. Remove the stalk before serving. Yield: 4 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. cken liquid into sauce. me good accompaniments are pinto beans and salsa as side dishes. 8082 (1/2 stick) butter or 4.00tb Treat peaches and apricots to prevent darkening while preparing other ingredients. Combine water, sugar, lemon juice and curry powder. Bring to a boil. Reduce heat and add peaches, apricots, pineapple and cantaloupe. Simmer just until fruit is hot through. Pack hot fruit into hot jars, adding 1 lime slice to each jar when filling. Leave 1/2 inch head space. Pour hot syrup over fruit, leaving 1/2 inch head space. Remove air bubbles. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 4 quarts. tes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so tha the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top eac Sprinkle the chops on both sides with salt and pepper. Rub them on both sides with curry powder to coat evenly. Heat oil in a skillet large enough to hold the chops in one layer. Add the chops and cook until browned on one side, about 2 minutes. Turn and brown on second side, about 2 minutes. Turn onto the fatty rims and continue cooking until the rims are rendered of fat, about 2 minutes. Turn the chops flat side down and cook, turning them occasionally. The total cooking time should be about 15 minutes. Transfer the chops to a dish and pour off all the fat from the skillet. Add 1 tablespoon of the butter to the skillet and heat. Add the shallots and cook, stirring, about 15 seconds. Add the wine and bring to a boil. Cook about 1 minute and then add the chicken broth and tomato paste. Cook over moderately high heat until reduced to about 1/3 cup. Swirl in the remaining butter and pour the sauce over the chops. Serve sprinkled with parsley. Serves 4. Add the tomatoes and cook anothe In a large pot, heat oil. Fry onion & garlic for a couple of minutes. Add potatoes, carrots & bell pepper & continue to fry for a few more minutes, stirring occasionally. Add spices & stir fry for a couple of seconds. Add lentils & tomato paste , stir quickly & add water. Cover, raise heat & bring to a boil. Reduce heat & simmer gently for 30 minutes. Add salt & pepper. Check the water levels & lentil consistency. Cook for another 15 minutes if lentils are not cooked. Remove from heat & let cool slightly. The mixture should be moist but not swimming in water. Roll out the pastry & line a 9" pie plate. Add the filling & cover with remaining pastry. Bake at 400F/200C for 30 to 40 minutes until the pastry is browned. Serve with chutney, chili sauce & a salad. Good cold. Very loosely drawn from "Entertaining with Cranks" wder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the rem Wash lentils. Cook till tender but firm. Heat olive oil in large pot & when hot add garlic. Saute for 1 minute. Add spinach leaves & steam till they wilt. Add lentils & rest of ingredients. Cover & simmer for 15 minutes. Serve over rice. Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generous Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. 0.00 000003 8085 Eggs 2.00 000004 8085 Vanilla 1.50ts 000005 80 Curried Meatballs with Chutney Sauce. Prepare Chutney Sauce. Heat oven to 400 degrees. Mix remaining ingredients; shape into forty-eight 1-inch meatballs. Place in rectangular pan, 13 X 9 X 2 inches, sprayed with nonstick cooking spray. Bake uncovered until light brown and no longer pink inside, 10 to 15 minutes. Serve hot with Chutney Sauce and wooden picks. CHUTNEY SAUCEMix all ingredients; cover and refrigerate at least 1 hour. MICROWAVE DIRECTIONS: Prepare Chutney Sauce and meatballs as directed. Place 24 meatballs in microwavable pie plate, 9 X 1-1/4 inches. Cover with waxed paper and microwave on high (100%) 3 minutes; rearrange meatballs. Cover and microwave until no longer pink inside, 2 to 4 minutes longer. Let stand covered 3 minutes; drain. Repeat with remaining meatballs. Serve hot with Chutney Sauce and wooden picks. are done, add contents of saucepan to chili pot and simmer for 30-40 minutes. Salt and pepper to taste. COMBINE MUSSELS, wine, curry powder, garlic and tomatoes in 3-quart pan. Cover and bring to boil over high heat. (If using dried dill, add it now. ) Uncover, add cream and continue to boil until mussels open, about 5 minutes or more, depending on size of mussels. Discard any unopened mussels. Season to taste with salt (and fresh dill, if using). Arrange mussels in bowls and pour in broth. f 18806 Tomatoes finely chopped green onions chopped fresh cilantro Heat oil in heavy large saucepan over medium-high heat. Add onion, garlic, and curry powder and saute' until onion is translucent, about 6 minutes. Add 4 cups stock and bring to a boil. Stir in rice and carrots. Reduce heat and simmer until rice is very tender, stirring occasionally, about 20 minutes. Puree half of soup in blender or processor with peanut butter. Return puree to sacepan. (Can be prepared 1 day ahead. Cover and refrigerate. ) Stir soup until heated through, thinning with more stock, if desired. Do not boil. Mix in sugar. Ladle soup into bowls. Sprinkle with green onions and cilantro. Makes 4 servings. d 18807 Yellow onions, large, choppe 2.00 e 18807 Hile powder or ground 2.00x f 18807 Grated ch Drop noodles into a large pot of rapidly boiling salted water. Add few drops of oil. Cook until noodles rise to the surface and are pliable, about 1 minute. Drain. Place on a large platter and toss with a little oil. Cover onions slices with water and boil for 2 to 3 minutes. Drain, blot dry. Cut onion slices in half. In a small bowl, combine catsup, Worcestershire sauce, 1/2 teaspoon salt and sugar. Set aside. Place wok over low heat. Add curry powder and stir constantly until curry is slightly browned and pungent. Pour in broth and stir to blend. Turn heat to high. Add onion slices, and shredded pork. Bring to a boil. Stir in catsup mixture. Add tomato wedges. Stir until heated. Spoon over noodles. Makes 4 servings. 18808 Tomato Sauce 24.00oz f 18808 New Mexico Chili Powder 3.00tb g Saute onions in butter until transparent. Remove from pan. Mix some flour, salt, pepper and curry into a powder and sprinkle all sides of the salmon. Add butter to pan and saute salmon until done. Remove and keep warm. Return onions to pan. Heat then slowly add the curry and when mixed, slowly stir in the sour cream. Heat the sauce but do not boil. Pour the sauce over the salmon and serve immediately. 1.00ts k PREHEAT OVEN TO 425F. Invert a 3-quart oval or rectangular casserole, preferably earthenware or porcelain, onto a piece of parchment or waxed paper. Trace the shape, adding a 1-inch border all around, then cut it out. In a large heavy skillet, heat the butter over medium high heat until it foams. Whisk in the flour, adjust the heat to medium low, and continue cooking until the flour is light-cream colored, about 2 minutes. Stir in the clam broth, sherry, cream and lemon juice. Adjust the heat to medium high, and slowly bring the mixture to a boil, stirring constantly. Cook 30 seconds longer. It will be quite thick. Remove the pan from the heat. Stir in the ginger, garlic, curry powder, red pepper, salt and black pepper. Let the mixture cook slightly, then fold in the parsley, lobster, shrimp, carrots, mushrooms, almonds, peas and onions. Scrape the filling into the casserole. On a slightly floured work space, roll the puff pastry to a thickness of 1/4 inch. Cut it out, using the paper template. In the center of the pastry, cut out an air hole about 1/2 inch in diameter. Place the pastry over the casserole, pressing it down on the sides to seal. Cut the remaining pastry into strips or shapes and decorate the top of the pot pie. (This dish may be prepared ahead to this point, covered and refrigerated up to 1 day. ) Brush the top with the egg wash. To help prevent the liquid from boiling over onto the crust, make a steam vent by rolling a 3-inch strip of heavy aluminum foil width-wise around a wooden spoon handle. Insert it gently into the hole. Remove spoon, leaving foil in place. Place the casserole on a cookie sheet and transfer it to the middle of the oven. Bake for 20 minutes, then reduce heat to 375F and continue baking for 20-to-25 minutes longer, or until the pastry is puffed and rich golden brown. Remove the pan, let it rest with the vent inside for 15-to-20 minutes to keep the crust from becoming soggy. 18809 VEG-ALL Mixed Vegetables, 1.00cn Place ribs on rack in 13x9x2-inch pan or baking dish. Cover tightly with foil and bake in moderate oven (350 F. ) 1 1/2 hours. Combine brown sugar, mustard, vinegar, water, curry powder and garlic powder in small saucepan and cook slowly 3 minutes, stirring occasionally. Remove ribs from oven, season with salt and brush both sides with curry sauce. Return to oven and bake, uncovered, 25 to 30 minutes. Serves 4. b 18810 Stewing beef 1/2" cubes 2. CUT OFF THE TOP of the red pepper about one-third of the way down. Remove the seeds and membranes from both the top and bottom, and the stem from the top. Finely dice the top and put it in a medium-size bowl. Add the tuna, garbanzo beans, cucumber, currants, almonds and scallions to the bowl, and toss gently. Combine the yogurt with the curry and ginger, and mix it with the tuna salad. Spoon the tuna back into the red pepper before serving. 18810 Cloves garlic, peeled Mix all ingredients together and refrigerate 24 hours before serving. Serve with fresh vegetables. 2.00ts h 18810 Paprika 2.00tb i 18810 Sugar 1.00ts j 18810 Coarse salt Rinse the chick peas & soak them. Drain well. Add the chick peas to the water with the bay leaf & a small amount of ghee. Bring to a boil & simmer for 1 hour. Drain & reserve the liquid. Using a mortar & pestle, grind the cinnamon stick, peppercorns, cardamom, cloves & cumin seeds. Heat 3 tb ghee in a skillet. When hot, stir in the ginger root, chilies & fry till browned. Remove from heat & sprinkle in the turmeric, paprika, coriander, cayenne & asafetida. Return to heat & add diced tomato. Stir fry for 4 to 5 minutes. Stir in salt, chick peas, 1/2 cup of reserved cooking water & lemon juice. Simmer till the liquid has appreciably thickened. Sprinkle with the crushed spices & serve. d 18811 Ground Oregano 3.00oz e 18811 Cayenne Pepper 0.50oz f 18811 In large saucepan cook zucchini, scallions, carrots and curry powder in butter until crisp-tender, about 8 to 10 minutes, stirring frequently. Add chicken broth and 1 1/2 cups water. Bring to boil; reduce heat to low, cover and simmer for 7 to 10 minutes or until vegetables are tender. Remove saucepan from heat. In bowl of food processor, process half the soup, about 3 cups, until smooth. Pour pureed soup back into saucepan with remaining soup; heat through, if necessary. Season with salt to taste. Serve with a fresh tossed garden salad. Makes 6 servings. c 18812 Cloves garlic, minced 8.00 d 18812 Vegetable oil 0.25c e 18812 Boneless chuck, cut into 3.00lb f Mix in order given. Chill several hours or overnight. The flavor will get better. Good with cauliflower, carrots, celery, etc. 18812 Green onion, chopped 1.50c h 18812 Green pepper, large, chopped 1.00 i 18812 Cloves garlic, minced 8.00 Mix all ingredients and store in an air-tight container. 0.25c k 18812 Tamales (14-1/2 oz each 2.00cn l 18812 -can), undrained (optional) 0.00 m 18812 Additional chopped onion 0.00 Using a blender, process cumin, fenugreek, mustard, peppercorns, coriander and poppy seeds. Add remaining spices; process. Store up to 3 months. 18813 Ground beef 1.00lb a 18813 Chopped onions 1.00c b 18813 Chopped green pepper 0.75c Dry roast the whole spices in a heavy frying pan over medium heat until they turn dark brown, stirring and shaking frequently. Let cool. Combine with remaining ingredients and grind into a powder. Gives a darker taste than Indian curry. e 18813 Can (2 cups) dark red kidney 1.00lb f 18813 -beans or pinto beans, 0.00 In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. 18813 To 2 teaspoons. chili powder 1 Store in an airtight jar after blending well. NOTE: A more robust basic blend. From How To Make Good Curries by Helen Lawson Copyright 1973 l 18814 Strong black coffee 1.00c a 18814 Tomato catsup 1.00c b 18814 Freshly ground black pepper Sprinkle often with vinegar while blending these spices. This powder may be sealed tightly and stored for many months, but it will not give the same rich flavour as powders using whole spices and freshly ground. NOTE: A good basic blend from ready-ground spices. From How To Make Good Curries by Helen Lawson Copyright 1973 18814 Butter or margerine 0.25c f 18814 Sugar Grind the coriander seeds, (sieve if any large husks remain). Blend all of the ingredient together and store in an airtight jar. This recipe makes 3 ounces of curry powder. NOTE: THIS IS MADRAS STYLE CURRY POWDER AND IS VERY HOT. From How To Make Good Curries by Helen Lawson Copyright 1973 rtening 0.25c 8086 Milk 0.50c In a bowl, combine all the ingredients. Spread mixture out on a jelly roll pan and toast in a preheated 250 degree F oven for 20 minutes. Let cool to room temperature. Pulverize the spice mixture in batches with an electric spice or coffee grinder and strain it through a sieve into a bowl. The curry powder will keep six months in a tightly sealed jar in a cool dark place. Use to season soups and stews. Makes about 1/2 cups. Recipe: Chuck Ozburn in Pok, New York mmer for 30 minutes more, add Position rack in lower third of the oven. Preheat to 300 deg. F 2. Combine coriander, mustard, cumin, fennel, celery, mace, turmeric and cloves in 11 x 8 x 2 glass baking dish. Stir thoroughly 3. Bake in preheated oven for 30 minutes, stirring occasionally. Cool completely. Stir in the red peeper flakes, dried ginger and dried garlic. Working in small batches, grind mixture finely in a spice mill, coffee grinder, mini food processor, or blender (mixture ground in a blender will not have as fine a texture). Divide evenly among jars. Seal tightly. Keeps fresh for up to 6 months. Makes 5 4-ounce jars. 8088 Ground nutmeg 0.50ts 8088 Salt 0.12ts 8088 Unsalted butter, room temp 0.50c From "Classic Indian Vegetarian and Grain Cooking," by Julie Sahni (William Morrow). Wash lentils thoroughly. Place in a pot with 3 cups water and turmeric. Cook, partially covered, until very tender, about 30 minutes. Combine lentils and 1 cup water in a deep pot. Whisk to crush some of the lentils. Add the tomatoes, cumin, ground coriander, cayenne, onion, garlic and salt and bring to a boil. Lower heat and cook, partially covered, 10 minutes. Add lemon juice. Heat oil in a small skillet until hot. Add mustard seeds and cover so the seeds do not fly out of the pan. When they stop spattering, mix into soup. Stir in fresh coriander. Makes 6-8 servings. 8089 Baking powder 2.00ts 8089 Cottage cheese 0.50c 8089 Sugar Beat eggs until yolks and whites are blended. Add sugar and salt. Mix well. Add milk slowly, stirring constantly. Cook over hot water until mixture coats a spoon. Remove from fire at once. Chill. Add flavoring and evaporated milk. Freeze. 8 servings. 1.00c 8090 softened 0.00 8090 3/4 -cup dark b Bring milk to boil with cinnamon in sauce pan. Meanwhile, whisk egg yolks with sugar in bowl. Gradually whisk in hot milk. Return to sauce pan and cook over medium heat, stirring constantly, just until mixture coats back of spoon. ***DO NOT BOIL*** Strain, stir in vanilla. Refrigerate until cold. Makes 1 3/4 cups. Serve with Apple Brown Betty. g: if this is used on country style pork ribs it will make you throw rocks at steak! 8090 Gro Heat the milk to almost a simmer in a small saucepan. Beat the egg yolks with the sugar in a mixing bowl. Beat yolks and sugar until the mixture is thick and forms a ribbon. Beat in the vanilla, and then add the hot milk slowly. Pour back into the saucepan, and cook over very low heat, stirring constantly with a wooden spoon, until the mixture is thick enough to coat the back of a spoon. Remove immediately from the heat, and whisk in the softened butter. Press plastic wrap directly into the surface. The plastic wrap prevents a crust from forming. Chill well before serving. 0000018808 0000018808 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018809 0000018810 0000018810 0000018810 0000018810 0000018810 0000018810 Fry bacon in heavy large saucepan over medium-high heat until crisp. Remove with slotted spoon; drain on paper towels. Crumble bacon and set aside. Pour off drippings. Melt butter in same pan over medium heat. Add vegetables and cook until slightly softened, stirring occasionally, about 15 minutes. Add bacon, water, salt and pepper. Cover and simmer until vegetables are tender, about 20 minutes. Add milk and heat through. Stir in dissolved cornstarch and cook until soup thickens, about 5 minutes. Serve immediately. 0000018812 0000018812 0000018812 0000018812 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018813 0000018814 0000018814 0000018814 0000018814 0000018814 0000018814 0000018814 0000018815 0000018815 0000018815 On a plate combine flour, paprika, black pepper, thyme, red pepper and salt. Flour cutlets lightly. Reserve excess flour. In a large non-stick skillet, over medium-high heat, heat oil. Add cutlets and brown on both sides. Remove and reserve. Add onions and remaining flour to skillet and saute until onion softens slightly. Stir in broth and tomato paste. Simmer for 2 to 3 minutes, stirring until sauce is smooth and slightly thickened. Return cutlets to skillet; add sour cream and simmer until heated through. Sprinkle with parsley and serve over cooked noodles. 18817 0000018817 0000018817 0000018817 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018818 0000018819 0000018819 0000018819 0000018819 0000018819 0000018819 0000018820 Preheat oven to 350 F 2. Dissolve 1 tablespoon cinnamon candies in boiling water. arrange apple slices in ungreased 13x9x2" pan. Pour cinnamon flavored water over top. Combine cake mix, brown sugar and melted butter in large bowl. Stir until thoroughly blended. ( Mixture will be crumbly. ) Sprinkle crumbs over apple slices. Bake at 350 F for 50-55 minutes or until lightly browned and bubbly. Serve with whipped topping, crushed cinnamon candies and mint leaves, if desired. TIP: You can substitute 1 teaspoon ground cinnamon for the 1 tablespoon red cinnamon candies. stir into cake mix. 0018820 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018821 0000018822 0000018822 0000018822 0000018822 0000018822 PLACE THE TENDERLOIN in a non-aluminum pan. Mix together the soy sauce, oil, garlic and ginger, and pour 1/2 of the marinade over the tenderloin. Reserve the remaining for the sauce. Cover the beef with plastic wrap and marinate overnight in the refrigerator. Remove the tenderloin from the pan and place it on a charcoal grill over a low fire, covered, or place in a pan in a 400F oven. Cook until rare (the internal temperature should be 140F), turning if necessary. Remove from heat. If cooking in the oven, bring the remaining marinade and pan juices to the boil and pour over the meat. Serve hot or cold. May be made ahead and reheated. gs, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked Lone Star Pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is tender. Makes 6 servings. From: Skinner Lone Star Pasta bag 8095 Half-and-half There are a number of different kinds of dumplings in the Czech cuisine, but if you are serving a pork roast with sauerkraut, I recommend bread dumplings. Make sure you use the drippings from the roast to make gravy for these! Mix the first three ingredients, let stand for 10 minutes. Mix the warm milk, egg, salt, yeast mixture and flour. Add the bread cubes. Knead the resulting dough just as you would when making bread. Let the dough rest in a warm place to rise. It should double in about 2 hours. Knead again; divide into 3 long rolls, each about 1 1/2 " thick. Let rise another 1/2 hour. Drop the rolls of dough, one at a time, into a large kettle of boiling water. Boil gently for about 15 minutes. Remove with slotted spoons and place on a buttered platter. Keep warm. When ready to serve, slice the rolls into individual slices by using a length of thread. Loop it around one dumpling and pull tight to slice off a piece about 2" thick. (This is the fun part! You can get pretty good at this garrotting if you practice!!) You should end up with about 2 dozen slices. My cookbook says, "These freeze well - steam before serving. " (I've never tried that!!) If you would prefer potato dumplings to these, just say so. The only problem with them is they sometimes get a bit "slimy" or mushy. I like them that way, but they don't look as presentable as the bread dumplings. Ken \ CA 96 Egg 1.00 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilan These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. 8097 Melted butter 0.50c Czechoslovakian Plum Dumplings Wonderful for dessert. May also be made with cherries, peaches or apricots instead of plums. Cream 2 tblspns butter in a bowl; add eggs. Mix well. Stir in salt, potatos and enough flour to make a stiff dough. Mix well. Roll out 1/4 inch thick on floured board; cut into 3 inch sqaures. Put a sugar cube in center of each plum; sprinkle sugar with cinnamon. Place each stuffed plum in center of each square of dough. Fold dough around plum to enclose it completely. Press edges to close firmly. With floured hands, roll each dumpling into a small round ball. Drop gently into a large kettle/pot of boiling salted water; simmer, covered about 12 minutes, or until cooked. test dumplings by tearing one apart with 2 forks. Remove with a slotted spoon and keep warm. Melt remaining 2 tblspns of butter in a skillet; fry bread crumbs in butter until golden. Spoon over cooked dumplings. Makes 14 to 16 dumplings. e olives 0.50c Heat oven to 350 degrees. Sift flour, sugar, cocoa, baking powder soda and salt into 10-by7-inch, 8 inch square or 9-inch sqaure baking pan. With your index finger, make 3 holes in flour mixture. Pur butter into 1 hole, vinegar into another and vanilla into the third hole. Pour water over all. With a fork, stir mixture until well combined. Bake cake 25 to 35 minutes or until cake tester inserted into center of cake comes out clean. Immediately top cake with chocolate chips and bake 2 to 3 minutes longer, just until chocolate chips soften. With spatula, spread softened chocolate chips evenly over top of cake. Cool to room temperature and serve with ice cream if desired. 1074 Lettuce leaves 0.00 1074 OR 0.00 1074 Shredded lettuce 0. Heat oven to 350. Lightly grease an 8 inch square baking pan. In a large bowl, mix flour, sugar, baking powder and salt. In a medium bowl whisk eggs until blended. Whisk in melted butter and vanilla. Make a hollow in the center of flour mixture and pour in egg mixture. Stir until blended. Stir in nuts. Spread evenly in prepared pan. Bake 35 to 40 minutes until golden and a tester inserted in the center comes out clean. Cool in pan on wire rack 1 hour before cutting. Makes 16 From the "Japanese Country Cookbook, " by Russ Rudsinski. Combine soy sauce, vinegar, daikon and togarashi. Add enough water to achieve a light sauce consistency. Place sauce in small dishes for each diner. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted. PER SERVING: 15 calories, 1 g protein, 3 g carbohydrate, 0 g fat, 0 mg cholesterol, 1,373 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. 1076 Mayonnaise 1.00c 1076 OR 0.00 1076 Light mayonnaise 1.00c 1076 Pace Pic Heat green onions and olive oil or water in a medium skillet and sautee for 3 minutes. Add flour and stir well to dissolve. Add nutritional yeast and slowly add water, whisking to combine ingredients into a smooth sauce. Stir in tahini and vegetable broth. Whisking continuously, allow sauce to cook over medium heat until it begins to bubble. Whisk in soymilk. Cook sauce for 2 minutes, whisking continuously until it is thick and bubbly. Season with freshly ground black pepper and ground rock salt, if desired. Yields 1 1/2 to 2 cups of sauce, enough for one pound of pasta. Variation: Stir 2 cups of cooked corn into finished sauce and pour over 1 pound of thin green pasta. 10172 Vegetable oil 0.25c 10172 Brown sugar 2.00tb 10172 Garlic powder STIR YEAST AND HONEY into water; let stand until foamy, about 5 minutes. For food processor fitted with metal blade or mixer with dough hook, put remaining bread ingredients into bowl. Turn machine on and combine mixture. With machine running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is crumbly and dry, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, (moist but not sticky), mix dough until well kneaded, uniformly supple and elastic, about 40 seconds in food processor, about 6 minutes in mixer. Or by hand, put ingredients in large bowl. Mix well. Make well in center. Pour yeast mixture into well. Work yeast mixture into ingredients, then knead on floured board until smooth and elastic, about 10 minutes. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 1/2 hours. Oil a heat-proof glass pie plate. Sprinkle lightly with cornmeal. Punch dough down and shape into smooth ball. Place smooth side up in prepared plate. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. Fifteen minutes before baking, put rack in center of oven; set oven at 375F. When loaf has doubled, brush top with egg white. Sprinkle with wheat germ and(or) rolled oats. Bake until loaf is deep brown (cover with foil last 5 minutes if too dark) and sounds hollow when rapped on bottom, about 35 minutes. Place loaf on rack to cool. Yield: 1 round loaf. 10174 about 0.00 10174 Crushed hot pepper flakes 0.50ts 10174 Fish sauce (nuoc mam or nam 3.00ts This savory bread is filled with meat, cheese, herbs and olives and is perfect for a trip to the ball park. It was named for Dale Murphy, a former player for the Atlanta Braves. IN FOOD PROCESSOR OR mixing bowl, combine 1 1/2 cups of the bread flour, yeast, sugar and salt. Add the water, butter and egg to the yeast mixture. Process or knead, adding enough flour in 1/2-cup increments, to make a soft dough. Knead until elastic and smooth, 1 minute in a food processor or 10 minutes in a mixer or by hand. Place in oiled plastic bag or turn in greased bowl, cover with plastic wrap and let rest 15 minutes or, if you have time, let it double. On a lightly floured board, roll the dough to a 14-by-10-inch rectangle. Place on a greased baking sheet. Spread pesto sauce down the center third of dough, lengthwise. Dot with olives, mozzarella and Garlic and Herb Cheese. Top with ham strips and sprinkle with peppers and sun-dried tomatoes. TO ENCASE FILLING, cut the unfilled dough diagonally on each side to 1-inch strips down the length of each side of the dough. Criss-cross the strips, bringing one strip over the center from one side, then a strip from the other, until the length of the filling is encased with the overlapping strips. Let double, uncovered, in a warm place for half hour. Preheat oven to 400F. Combine egg and water and brush the glaze on the loaf. Bake until done, about 25 minutes. Remove from pan and cool on wire rack before slicing. Serve warm or at room temperature. HOMEMADE GARLIC AND HERB CHEESE: Blend the cream cheese, butter and garlic in a food processor until smooth. Add the herbs and combine. Salt and pepper to taste. Can be made one week ahead, covered tightly, and refrigerated. Makes about 2 1/2 to 3 cups. 00 10175 Bean sprouts 1.00c 10175 Yellow bell pepper 1.00lg 2 lbs. ground beef 1 tsp. cayenne pepper 2 tsp. garlic powder 2 eggs 1/2 cup barbecue sauce (any) 2 tsp. lowry seasoned salt 2 tbsp. wochestershire sauce 8 10175 European seedless cucumber 0.50 10175 - cut into thin julienne 0.00 10175 Fresh lime juice Combine the beef with the ground chile, caribe, cayenne pepper, oregano, garlic, bay leaves, gumbo file, cumin, woodruff(if used), paprika, and salt. Heat the bacon drippings in a large heavy pot over medium heat. Add the meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients(including the chocolate, if used, and the optional chicken fat and liquid hot pepper sauce). Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Taste and adjust seasonings. Simmer, uncovered, for 10 hours longer, adding more beer or water and stirring as needed. Skim off fat before serving. ~ Fresh lemon grass (optional) 1.00tb 10175 - (finely minced) 0.00 10175 Finely mince Contributed to the echo by: Dan Perez Dan's Spicy Smoked Spareribs To get started, place a handful of hickory or mesquite chips into cold water and set aside. Parboil rib sections in boiling water for about ten minutes. (This partially cooks them and renders much of the fat. ) Remove rib sections and set on wire rack to cool. Combine dry ingredients in a bowl and blend well with a fork. When rib sections are cool, rub the dry ingredient mixture into the meat. Stack rib sections, seal in aluminum foil and let them sit in the refrigerator for about two hours. After two hours, start the coals in your smoker. Combine ingredients for basting sauce in a blender and blend until smooth. Transfer the basting sauce to a saucepan and heat over low heat until it begins to bubble. If you prefer for the basting sauce to be thicker, mix 2 tablespoons of cornstarch with 1/4 cup of cold water, and mix a little of the cornstarch mixture into the basting sauce a bit at a time to until desired consistency is achieved. When the coals are uniform gray, scatter a few of the wet wood chips over them. Rub grill with a paper towel dipped in vegetable oil. Brush ribs with basting sauce and place them on the grill. Cover with smoker lid (leave vents about half-open). Grill the ribs for about an hour, turning about every fifteen minutes and basting as you turn them. Add wood chips to the coals as necessary to maintain smoke. Serve ribs with warm basting sauce. Pick bright, fresh dandelion blossoms and pack the quart container pretty tightly. This is going to require a lot of dandelion blossoms! Rinse quickly in cold water to remove any insects/dirt on the petals. Don't leave the blossoms in the water for very long though, as they will be a little the worse for wear. Next, pull up a chair somewhere comfortable, as this part is going to take awhile. Snip off the stem and green collar under each blossom, so that only the petals are left. This takes about four hours! In an enamel saucepan, boil the dandelion petals in water for 3 minutes, or a little longer, until the water takes on their color. (I boiled the petals for 4 minutes until I liked the color better. ) Cool and strain, pressing against the petals with your fingers to extract all of the dandelion juice. (Or you can cheat and line a sieve with moistened cheesecloth and strain it that way. ) Measure out 3 cups of dandelion liquid. Add the lemon juice and fruit pectin. Stir to combine. Bring to a boil, using a large kettle. Add the sugar, stirring to mix well. Continue stirring and boil the mixture for 2 and 1/2 minutes. Pour into hot sterilized jelly jars and seal. Process for five minutes in a boiling water bath. Yield: Five 1/2 pint jars. 821 Chopped fresh basil * 0.50c p 18822 Well-trimmed boneless beef 1.00lb a Salt & freshly gound pepper Parboil dandelion leaves; drain, chop, and set aside. Place the consomme in a soup kettle and bring to a rolling boil. Add the chopped dandelions and boil 10 minutes. Beat the egg yolks, add the cheese and blend well. Remove the soup from the stove and add the cheese mixture gradually, stirring until the soup thickens slightly. Adjust the seasonings. Serve hot. Serves four. Reduced-sodium soy sauce 1.50tb powdered sugar Stir together flour, baking powder, salt and sugar. Mix egg yolks and milk together well. Add this mixture to the dry ingredients. Stir until just blended. Beat egg whites until stiff and fold them into batter. Heat aebleskiver pan. Spoon 1/2 teaspoon oil into each section and fill 2/3 full with batter. Cook over medium heat until bubbles appear. Turn with a fork or skewer and cook the other side until lightly browned. To vary flavor, add a slice of banana or peach to each section before it is turned. Dust with powdered sugar and serve with butter and jam or syrup. Makes about 28 aebleskivers. j 18822 -pepper pods 0.00 k 18822 Cooked linguine 2.00c l 18822 Chopped green onion tops or 0.25c Wash and pit cherries. Combine water, sugar, corn syrup, cinnamon sticks and almond extract. Bring to a boil. Reduce heat to a simmer. Add cherries and simmer until hot. Remove cinnamon sticks. Ladle sauce into hot jars, leaving 1/2 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: 3 pints. To make sauce for ice cream or dessert, mix 1 Tbsp. cornstarch with 2 Tbsp. water. Add cherries and syrup. Heat to boiling, stirring constantly. Cook until mixture thickens and sauce becomes clear. Serve hot or cold. Note: Do not add cornstarch before canning antro 3.00tb d 18823 Minced serrano chilies 1.50tb e 18823 Roasted chili paste 2.00ts f 18823 Minced garlic Heat one cup liquid to boiling. Combine Clear-jel, sugar and gelatin, then make a paste with 1/2 cup liquid. Add to boiling juice and cook, stirring constantly until thick and clear, about one minute. Pour over drained canned fruit and serve with whipped cream that is made by beating two egg whites and one teaspoon vanilla then gradually adding 3/4 cup light corn syrup. Beat until stiff peaks form. Kitchen Tip: When your rubber spatula gets battered edges, trim them off and it will be good for many more cooking sessions. After several trimmings, when its down to the lean and narrow, the spatula can still be used to scrape out the contents of small narrow-necked bottles. e 18824 Peppercorns OR 0.00 f 18824 Ground black pepper 1.00ts g 18824 Heaping whole co In a wide frying pan over medium heat, melt 3 tablespoons of butter. Add onions and cook slowly, stirring occasionally, until they are limp and golden (about 15 minutes). When onions are cooked, transfer to another container and keep warm. Then, in the same frying pan over medium-high heat, melt 3 tablespoons more of the butter and cook potatoes, turning as needed to brown on all sides; add to onions and keep warm. Add 1 tablespoon more butter to the pan and cook beef, stirring occasionally, until it is browned and heated through. Add beef to container with onions and potatoes; keep warm. Again using the same frying pan add broth, Worcestershire, salt, and pepper. Cook over high heat until reduced by about half; then pour over hash mixture. Mix lightly but thoroughly. Using the same pan, melt 1 to 2 tablespoons butter and fry eggs until done as desired. Spoon hash onto a warm platter and arrange eggs on top. Garnish with the lettuce and tomatoes. Serve with coarse salt, if you wish. Makes 4 to 6 servings. Biksemad (bick-sa-mod) is the Danish name of this delicious beef and potatoe hash. It makes a delightful entree for a casual supper or brunch. 8.00cl q 18824 Shallots, peeled and 4.00 r 18824 Minced 0.00 s Mix well & form into balls the size of walnuts. Cook over low heat until done but not brown. Danish meat ball sauce: Simmer approximately 20 minutes. Pour over meat balls. 6.00 u 18824 Chopped 0.00 v 18824 Salt 1.00ts w Combine warm water and maple syrup; sprinkle on yeast; set aside. Using a whisk, blend eggs, molasses, and coffee. Add carob powder and 1/2 of flour. Beat until smooth. Using a wooden spoon, mix in rye flour and corn meal; beat thoroughly. Gradually add remaining flour. Turn onto floured work surface and knead 15 minutes. Place in lightly oiled bowl; turn dough so top is also oiled. Cover with a towel and let stand for 1 hour. Turn out, punch down, and knead for 3 minutes. Form into round loaves. Place on lightly oiled cookie sheets. Combine egg and water; use to brush loaves. Let rise again for 1 hour; bake at 350 degrees, 30-40 minutes or until thunking sound is made when bread is hit with a knuckle. e 18826 sm 0.50 1 Cucumber; sliced a 18826 - cut into 1/2-inch slices, 0.00 GARNISHES --------- PREHEAT THE OVEN TO 375F. Melt the butter with the four squares of chocolate in a large saucepan over low heat, stirring often. Remove the pan from the heat and mix in the granulated and brown sugars, eggs (one at a time), flour, salt, vanilla and nuts. Spread the batter into a well-buttered 9-by-9-by-2-inch baking pan, pushing it well into the corners and smoothing the top. Bake the brownies uncovered for 35 to 40 minutes, or until the brownies feel fairly firm and begin to pull away from the sides of the pan. Cool the brownies in the upright pan on a wire rack for at least 30 minutes. Cut them into large squares. k 18827 -Catsup or Tomato paste 0.25 l 18827 Vegetable oil 0.50c m 18827 -OR more if needed 0.00 DIRECTIONS: In small, heavy saucepan or microwave oven on medium, melt broken chocolate with butter. Stir frequently until smooth. Remove from heat. Stir in milk, syrup and vanilla. Place 9" cake layer on rack over a baking sheet. When glaze is cool, pour onto center of cake. Let glaze run down sides. Use spatula to smooth glaze and coat sides. Decorate side of cake with nuts. Chill about 10 minutes to set glaze. Minced or pressed garlic 2.00tb Notes: Keys to success here are the gradual cooling of the chocolate as various ingredients are added, the texture of the egg whites and your folding technique; if the whites are too stiff you will tend to overfold to incorporate them. If necessary live with a few flecks of white rather than risk loss of loft. In medium bowl over medium saucepan 1/4 full of simmering water, melt chocolate. While chocolate is melting, cut butter in small chunks and separate eggs: whites in mixer bowl, yolks in a small bowl. Whisk chocolate to smooth. Remove bowl and saucepan from heat, add butter and whisk till all lumps are melted. Remove bowl from saucepan and whisk in egg yolks one at a time till smooth. Use mixer to beat egg whites, adding sugar slowly as they reach soft-peak stage. Stop when they are stiff but not dry. Scrape chocolate mixture into large bowl, and fold in egg whites 1/3 at a time. In mixer bowl whip heavy cream till stiff. Fold into mousse. Refrigerate; about 2 hours to use as torte filling or at least 4 hours to set (best set overnight). About keeping: Will keep, refrigerated, up to a week. Yield: 5 cups mousse { 18827 Chopped dry-roasted peanuts 0.50c | 18827 -- (unsalted) 0.00 } 18827 Chopped fresh cilantro Notes: Keys to success here are the gradual cooling of the chocolate as various ingredients are added, the texture of the egg whites and your folding technique; if the whites are too stiff you will tend to overfold to incorporate them. If necessary live with a few flecks of white rather than risk loss of loft. In medium bowl over medium saucepan 1/4 full of simmering water, melt chocolate. While chocolate is melting, cut butter in small chunks and separate eggs: whites in mixer bowl, yolks in a small bowl. Whisk chocolate to smooth. Remove bowl and saucepan from heat, add butter and whisk till all lumps are melted. Remove bowl from saucepan and whisk in egg yolks one at a time till smooth. Use mixer to beat egg whites, adding sugar slowly as they reach soft-peak stage. Stop when they are stiff but not dry. Scrape chocolate mixture into large bowl, and fold in egg whites 1/3 at a time. In mixer bowl whip heavy cream till stiff. Fold into mousse. Refrigerate; about 2 hours to use as torte filling or at least 4 hours to set (best set overnight). About keeping: Will keep, refrigerated, up to a week. Yield: 5 cups mousse b d 18828 -TO 3.00tb e 18828 Lime juice 4.00tb f 18828 Cr Yield: 10 to 12 Servings In a small microwave safe bowl, place the chocolate and butter. Microwave on HIGH (100 %) power 1 Minute or until smooth when stirred; cool slightly. Line the bottom of a 9-inch springform pan with foil; butter the foil and sides of the pan. Pre-heat the oven to 350 Degrees F. In a large mixer bowl, combine the chocolate mixture, sugar, and vanilla and beat well. Add the egg yolks, beating well after each addition. Blend in the flour and water, and beat well. Stir in the pecans. Clean the mixer beaters very well and in a small bowl beat the egg whites, cream of tartar, and salt until stiff peaks form; carefully fold the egg whites into the chocolate mixture. Pour the batter into the prepared pan. Bake for 45 minutes or until the top appears dry, (The torte will NOT test done in the center). Cool 1 hour. Cover and refrigerate until firm. Remove the side of the pan. Invert onto a serving plate and carefully remove the bottom of the pan and the foil. Pour the Chocolate Glaze over the torte spreading evenly on the top and sides. Chocolate Glaze: In a small mixer bowl, combine the powdered sugar and vanilla extract and set aside. In a small microwave safe bowl, place the butter, water, and chocolate. Microwave on HIGH (100 %) power 1 minute or until smooth when stirred. Add to the sugar mixture, beating until smooth. Add hot water, 1/2 Tsp at a time, if needed until the desired consistency is reached. 1.00c In a small heavy saucepan, combine the cream and brown sugar. Bring the mixture to a boil over mod-high heat, whisking occasionally, and boil it, whisking, until sugar is dissolved. Remove pan from heat and add chocolates, whisking, until they are melted. Whisk in the butter and the Amaretto. Continue to whisk until the sauce is smooth. Let cool slightly. irl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fi Servings: 1 1. Melt chocolate and butter together in large bowl over large saucepan 1/4 full of simmering water. Preheat oven to 350 degrees. While chocolate and butter are melting, separate eggs: whites in a mixer bowl, yolks in a small bowl. Add to the yolks the sour cream, vanilla and almond extracts; whisk to smooth. In blender or food processor grind nuts and flour together finely. When the chocolate is completely melted, whisk to smooth and remove from heat. Whisk in egg yolk mixture, then nuts and flour. Beat egg whites in mixer at high speed. As foam turns to fine bubbles, slowly shake the sugar into the bowl in a fine shower. Continue beating till whites are stiff and glossy but not dry. With large rubber spatula fold egg whites 1/3 at a time into chocolate mixture to make a smooth batter. Scrape batter into prepared springform pan; bake at 350 degrees for 40 minutes. You may cool and cover torte in pan for further preparation at another time. Or, if proceeding with assembly using torte, let it cool for 10 minutes, then remove sides from pan bottom to cool torte completely. About keeping: Torte will keep, frozen, for several months. Yield: 1 10-inch torte odles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. Line large cookie sheet with waxed paper. Spread walnuts out in a single layer, close together, on the waxed paper; set aside. Place dark chocolate in a 1 1/2-quart microwave-safe bowl. Microwave on medium (50%) 2 minutes; stir. Microwave on medium 30 seconds to 1 minute longer, or until chocolate can be stirred smooth and is glossy, stirring twice. Immediately pour over walnuts, spreading out to a thin, even layer. Let stand until firm. Place white chocolate in a 1-quart microwave-safe bowl. Microwave on medium 1 1/2 to 2 1/2 minutes or until white chocolate can be stirred smooth, stirring twice. With the tip of a metal spoon or a pastry bag fitted with a small writing tip, drizzle white chocolate over dark in a zig-zag pattern. Let stand to set or refrigerate; break into pieces. Store in airtight container with waxed paper between layers in cool, dry place. Makes 1 1/4 pounds. s Texas/two Fingers Chili A colleague who recently visited the Darley Street Thai at its new location in Bayswater Road, Kings Cross, described this dish as "exquisite". Though the recipe may seem dauntingly lengthy, most of it is simply a long list of ingredients for red curry paste, which can be made in quantity and stored in a container in the fridge for 3-4 weeks for further use. Frozen kaffir limes can be bought very cheaply in good Asian stores, where the rest of the ingredients listed should also be avail- able. Grate the limes for zest while they are stir frozen. In a mortar and pestle or spice grinder, grind to a powder 10 white peppercorns and a few sheaves of mace. Roast 1 teaspoon of Thai shrimp paste by zapping it in a microwave oven or putting it on a little piece of foil under the grill. Put the pepper-mace mixture and the shrimp paste in a blender (David recommends a blender but some of us will have to make do with a food processor or the mortar and pestle) and add 3- 5 long red dried chillies, deseeded, washed and chopped, 4 cloves of true shallots, (or substitute the same quantity of Spanish onion), 1/2 stalk of lemon grass, sliced, 1 teaspoon galangal. peeled and chopped, 1/2 teaspoon kaffir lime zest, 1 tablespoon of coriander root, scraped and chopped, 1/2 teaspoon of salt and a little water. Process to a very fine paste. This may take up to 10 minutes. Transfer to a storage jar. In a medium-size pan, boil 250 mL coconut cream over high heat, stirring constantly, until the oil separates out, about 3-5 minutes. (If using canned coconut cream, don't shake the can -use the solid mass of coconut at the top of the can, plus as much of the rest as you need to make up 250mL. If it doesn't separate within 5 minutes, add a tablespoon of oil. ) Add 2-3 tablespoons of red curry paste and fry for 5 minutes, stirring, until fra- grant. Add 1 tablespoon fish sauce, 1/2 tablespoon palm sugar and fry until colour deepens. Add 24 Coffin Bay scallops (12 if other dishes will be served simultaneously) and 125 mL coconut milk. Check for sweet-sour balance. Throw in 5 kaffir lime leaves, shredded, 1 large fresh red chilli, julienned, and 2 tablespoons of either coriander or basil leaves. Serve with jasmine rice. From an article by Meryl Constance in The Sydney Morning Herald, 6/15/93. Courtesy Mark Herron. hips Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Cream sugar and butter. Add extracts, hot water, dates and nuts. Add well beaten eggs, dry ingredients, sifted together. Spread in pan 8 x 10 x 12. Bake 30 minutes at 325 F. Source: Mrs. Edith Gosnell, Chillicothe Grange, Ross County, OH - Cha Thai Thai Melon Salad Thai Mini Spring Rolls Thai Noodles Cook dates in 1/4 cup sugar and 1/2 cup water for 10 minutes. Beat to a paste and add flavoring. Mix remaining ingredients until thoroughly combined and crummy. Put 1/2 of the resulting crumbs in well-oiled loaf pan. Press down with hand. Cover with date paste. Add remainder of crumbs. Press gently again. Bake in moderate oven (350 F) about 25 minutes. Cool and serve with whipped cream. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Boil sugar, milk, water, butter, and salt to soft ball stage (234 - 238 F). Add cherries and dates. Boil to firm ball stage (245 - 248 F). Add marshmallows. Do not stir. Cool to room temperature. Add flavoring. Beat until thick and creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. 0000018823 0000018823 0000018823 0000018824 0000018824 0000018824 0000018824 0000018824 0000018824 0000018824 Pour water over dates and cool. Cream sugar, butter and egg. Add dry ingredients, vanilla and nut meats. Mix well and add to date mixture. Batter is thin. Bake in well-greased muffin tins. 0000018824 0000018824 0000018824 0000018824 0000018824 0000018825 0000018825 0000018825 0000018825 0000018825 0000018826 0000018826 0000018826 0000018826 0000018826 0000018822 Combine fruits, lemon juice, fig sirup, sugar, and salt. Pour into mold. Pack in ice and salt. Partially freeze. Carefully fold in stiffly whipped cream. Repack. Let stand 4 hours. 6 servings. 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018826 0000018827 Cream sugar and shortening; add egg; dissolve soda in water and add vanilla, flour and salt; mix well. Drop dough by teaspoons on cookie sheet, drop date mixture on top and then a dab of dough and bake. Bake at 350 degrees for 15 minutes. Date mixture: Boil until thick the dates, white sugar and 1/2 c. water. 018827 0000018827 0000018827 0000018827 0000018827 0000018827 0000018827 0000018827 0000018827 0000018822 Mix butter, sugar, dates and eggs; boil 4 or 5 minutes. Let cool; add nuts and Rice Krispies. Shape in logs and roll in coconut. Yield: 2 dozen. 0000018827 0000018827 0000018827 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 0000018828 Mix in the order given. Bake at 325 F for 30 minutes. Serve with cream. 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018829 0000018830 0000018830 0000018830 0000018830 0000018830 0000018830 0000018831 0000018831 0000018831 0000018831 0000018822 Combine sugar, salt, flour, baking-powder, and well-beaten egg yolks. Add dates, vanilla, and nuts. Mix thoroughly. Carefully fold in stiffly beaten egg whites. Pour into well-oiled baking pan. Bake in moderate oven (375 F) 30-40 minutes, or until an inserted knife comes out clean. Cool. Serve with whipped cream. 6 servings. 0000018833 0000018833 0000018833 0000018833 0000018833 0000018833 0000018833 0000018833 0000018833 Measure and sift baking-powder, salt, and cinnamon. Combine eggs, suet, sugar, bread crumbs, dates, milk, and nuts. Add dry ingredients. Mix thoroughly. Fill well-oiled 1-pound cans 2/3 full. Cover tightly. Steam 3 hours. Serve with sweetened, flavored whipped cream. 8 servings. Grace Viall Gray, Glen Ellyn, IL. 0000018835 0000018835 0000018835 0000018835 0000018835 0000018835 0000018835 0000018835 0000018822 Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. 0.33c 10176 Shredded carrot 0.33c Preheat oven to 350. Grease 9 x 9" baking pan. Beat eggs in large bowl until light and fluffy. Gradually add sugar, beating until thick. Stir in flour, baking powder and salt. Mix in dates and nuts. Pour batter into prepared pan. Bake about 30 minutes. Serve warm with ice cream or whipped cream. crabmeat; fresh or 1.00c 10176 drained canned, well 0.00 Combine dates, butter, egg and sugar; bring to a boil. Remove from heat; stir to cool. Add Rice Krispies and nuts. Butter hands; roll mixture into balls, then in coconut. Yield: 2 dozen. e; *see cook's 1.00tb 10176 notes, or salt to taste 0.00 10176 Freshly ground black pepper, 0.00 Cream butter and cream cheese; add flour and salt, stirring until blended. Divide dough into fourths; chill at least 2 hours. Work with 1 portion of dough at a time, keeping remaining dough chilled until ready to use. Roll 1 portion of dough to 1/8-inch thickness on a surface lightly dusted with confectioners' sugar. Cut dough into 3x1-inch strips. Place a date in center of each, and roll up strips jellyroll fashion, starting at short end. Place rollups on ungreased cookie sheets, seam side down; bake at 375~ for 15 minutes or until lightly browned. Repeat with remaining dough. Let roll-ups cool; sprinkle lightly with powdered sugar, if desired. 10176 Water to form a paste 0.00 10176 Vegetable oil, for deep 0.00 10176 frying Lightly mix the dates and baking soda, and add the butter. Mix in the water, and let stand for 20 minutes. 325 F oven. Butter 8 1/2 x 4 1/2 x 3" loaf pan. Beat eggs lightly with a fork, and add the sugar, flour, salt and vanilla, and mix well. Add the walnuts and then the date mixture and stir until just blended. Pour into the pan and bake for 40 to 50 minutes; the bread is done when a toothpick comes out clean. Be careful not to overbake. Let cool and spread thin slices with cream cheese. Servings: 1 1/4 pounds DIRECTIONS: Blend butter, corn syrup and vanilla. Add nonfat dry milk, salt, sugar and dates. Mix well, and shape in small rolls. Dip each roll in nuts. (If nuts don't stick, moisten rolls with corn syrup. ) er 0.25c 10177 White vinegar 4.00tb 10177 Minced red Servings: 4 * The 20 medium sized fresh dates should be pitted and left whole. In a small saucepan, heat the cream until warm or place in a small glass measure and microwave at High for 1 minute. Set aside. In another small saucepan, dissolve the sugar in the water; bring to a boil over high heat and cook until golden in color, about 3 - 4 minutes. Remove from heat; add the warm cream. Bring mixture to a boil and cook for about 3 minutes, stirring constantly until thickened and caramel-like in consistency. Arrange dates on dessert plates; spoon some of the hot sauce over and sprinkle with poppy seeds. Add a dollop of whipped cream and serve. Serves 4. f 18831 Chinese-Style Red Or Black 8.00 a 18831 -Tea Bags Or: 0.00 b 18831 Regular Black Tea Melt 2 cups sugar in skillet over medium heat until golden. Quickly add whipping cream, stirring briskly with long-handled wooden spoon until smooth and creamy. Remove from heat. Add walnuts and set aside to cool. To make pastry, cream butter with 1/2 cup sugar until light. Beat in egg until smooth. Stir in flour to make soft dough. Gather dough and chill a few minutes. To make torte, press 3/4 of dough in bottom and on sides of 9-inch tart pan with removable bottom. Pour in filling. Roll out remaining pastry dough to 10-inch circle between 2 sheets of waxed paper. Chill filled pastry and pastry circle 1 hour. Remove sheet of paper from circle and carefully invert dough on top of pie. Remove top sheet of paper. Flute edges around pan with fingers or tines of fork. Pierce top pastry with fork tines or cut vent holes. Bake at 325F about 1 1/2 hours, or until pastry is golden. Cool in pan before loosening. Will keep well in refrigerator for several weeks. 18832 - Cook meat, 1 clove of garlic and 1 onion together. Mix all other ingredients except 1 Tbslpsn of cumin together and pour over meat in a large pot. Bring slowly to a boil and stir continously until boiling. Cook at a boil for 10 minutes and then lower heat to Medium Low for 15 minutes stirring several times. Lower heat again to simmer and cook for 1. 5 -2 hours stiurring frequently. Add remaining cumin after cooking for 1 hour. You may make this hotter by gashing the side sof the Jalapeno peppers and by adding more of them. This recipe when served over rice with fresh, piping hot cornbread is hard to beat! It is excellent when served over scrambled eggs as well. Serves 6-8 persons. c 18833 Pasta shapes 9.00oz d 18833 -- (shells, bow-ties, etc) 0.00 e My notes: this is to *die* for! Very easy, very fast, very impressive. Very rich. Instead of making the espresso sauce, make Kahlua whipped cream instead (recipe at bottom). Takes all of about 15 minutes to make. Standard Chocolate Wafer Crust: Crush or grind fine chocolate wafers in food processor or put wafers in a ziploc and crush with a rolling pin. Melt butter and blend into crumbs. Pat into tart or 9" pie pan. Chill until firm (about 1 hour) before filling or bake at 300 degrees for 15 minutes, cool,and fill. If chilled, just before serving, rub the outside of the filled pie plate with a warm, damp towel. This softens the butter in the crust, making it less likely to stick to the pie plate. To prepare the towel, rinse it in very hot water, then wring it well. This procedure is not necessary if the pie crust is baked, since it will slide out easily. Filling: 12 Oz. Semi-sweet Chocolate 1/2 C heavy cream 1 stick sweet butter, cut into bits and softened 2 T Kahlua Liqueur (or other of your choice) 1 Pinch salt In a medium saucepan, combine the chocolate, cream, butter, and Kahlua and heat the mixture over moderately low heat, stirring until it is smooth. Remove from heat, allow to cool for 30 minutes at room temperature. Pour into cooled tart shell and refrigerate for at least 3 hours. Sauce: 1/2 C Whipping cream 4 T sugar 1/4 C (1/2 stick) butter 1 to 1 1/2 t finely ground Expresso coffee In a saucepan, combine cream, sugar, and butter. Cook over low heat,stirring frequently, until mixture boils. Boil 5 minutes, stirring occasionally. Remove from heat. Stir in expresso grounds. To serve, spoon a moderate amount of warm sauce on a rimmed plate. Top with a wedge of tart. hmph! a MODERATE amount it says. 'tain't no moderation involved here! ~=> Kahlua Whipped Cream 1/2 pint whipping cream 1 3 Tbsp Kahlua 1 3 Tbsp powdered sugar Whip cream until the consistency of pudding. Gradually add the powdered sugar, beating until soft peaks form. Gradually drizzle in the Kahlua, beating until desired consistency is obtained. n) Tomato Sauce 8.00oz 3352 Med. Green Pepper, Chopped 1.00 3353 Crushed crackers 1.25c 3353 Cheddar cheese-flavored 0.00 Preheat oven to 350F. Grease a 10" tube pan. Pour boiling water over chocolate and butter; let stand until melted. Stir in vanilla and sugar, then whisk in egg yolks, one at a time, until blended well. Mix soda and sour cream and whisk into chocolate mixture. Mix flour and baking powder well, and add to batter, mixing thoroughly. Beat egg whites until stiff but not dry. Stir in a quarter of the egg whites thoroughly into the batter. Scoop the remaining egg whites on top of the batter and gently fold in. Pour batter into prepared pan. Set on the middle rack of the oven and bake for 40-50 min. or until the edges have pulled away from the pan and the cake tester inserted comes out clean. Cool in pan for 10 minutes; unmold and cool completely before frosting. =============================Chocolate Frosting====================== 2 T sweet butter 3/4 c semisweet chocolate chips 6 T heavy cream 1 1/4 c confectioners sugar 1 t vanilla Place all ingredients in a heavy saucepan and whisk until smooth over low heat. Cool slightly; add more sugar if necessary. Spread on cake while frosting is still warm. 3353 Salt 0.50ts 3353 Chili powder 1.00tb 3353 Ground round (85% lean) Pound the onion well. Next pound the meat or fish (underdone beef is best), add as much pepper as will stand on a silver threepenny piece, the same of mace, the salt and a few drops of lemon juice. Melt the butter in a saucepan, add all the ingredients, and cook very slowly for about 1/4 hour. Serve on buttered toast or fried bread. 4 Turmeric 1.00ts 3354 Palm sugar or brown sugar Beat butter several minutes with electric mixer until creamy. Add sugar, about 1/2 cup at a time, beating well each time. Add vanilla, then milk and beat well again. Store in air-tight container in refrigerator and whip before using again. Add a few drops of water for borders, script or icing cakes. 3354 Vegetable oil 1.00tb 3354 Boneless pork l Combine tapioca, salt, molasses, and water. Cook over hot water until tapioca is clear. Stir frequently. Place apples in well-oiled baking dish. Add raisins. Sprinkle with sugar and spices. Dot with butter. Cover with tapioca mixture. Bake in moderate oven (350 F) 1 hour, or until apples are tender. Serve hot with lemon sauce. 6 servings. 3354 8-in bamboo skewers 24.00 3354 soa Make mashed potatoes into golf-ball or small balls. Add cheese(s), as per taste. Freeze for 2 hours, or more. Make batter from flour, milk, egg and salt. Gently dip mashed potato balls in batter, being careful that all exposed potato is coated with batter. Deep fry in hot oil/fat until golden-brown. Serve as a side dish, in place of any other form of potatoe. 1858 Redfish fillets 2.00lb Mix dry ingredients. Stir in milk just until dry ingredients are moistened. Add oil to batter, stirring well. Heat greased 8 inch cast-iron skillet unitl very hot, pour in batter, then bake at 425 for 30 minutes or until lightly browned. 1858 Caster (fine) sugar 2.00ts 1858 Green beans, finely sliced 3.50oz In 5-quart Dutch oven or saucepot over high heat, heat chickens, pepper, marjoram, 4 cups water, and 2 teaspoon salt to boiling. Reduce heat to low; cover and simmer 35 minutes or until chicken is fork-tender. When chicken is done, reserve 1 cup broth. Cool chicken until easy to handle; remove and discard bones and skin; cut meat into 1" pieces. In 3-quart saucepan over high heat, heat carrots, celery, onions, and reserved 1 cup chicken broth to boiling. Reduce heat to low; cover and simmer 10 minutes or until vegetables are almost tender. Remove from heat. With slotted spoon, remove vegetables to medium-sized bowl. In small bowl, blend 1/2 cup flour with 3/4 cup half-and-half; gradually stir into broth in saucepan; stir in remaining half-and-half. Over low heat, cook, stirring until sauce thickens slightly. Stir in chicken, cooked vegetables, thawed lima beans, mushrooms, and 1 1/2 teaspoon salt. Spoon mixture into 13x9" baking dish. Prepare pastry: In medium-sized bowl, stir 3 cups all-purpose flour and 1 1/2 teaspoon salt. With pastry blender or two knives used scissors fashion, cup shortening into flour to resemble coarse crumbs. Sprinkle about 1/2 cup water, a tablespoon at a time, into flour mixture, mixing lightly with a fork until pastry is just moist enough to hold together; shape pastry into a ball. On lightly floured surface with floured rolling pin, roll two-thirds of dough into 15x11" rectangle. With knife, cut several small slits in center of pastry. Place pastry loosely over chicken mixture. Trim pastry edge, leaving 1" overhang; fold overhang under and press gently all around baking dish to make a high stand-up edge. Roll and cut remaining dough to make decorative design for top of pie. In cup, beat egg yolk with 1 teaspoon water. Brush pastry with egg-yolk mixture. Bake pie in 350'F oven 1 hour or until crust is golden and chicken mixture is heated through. 1859 Fish Prepare the Three-Grain Butter Pastry without sugar; chill. Bring 2 quarts of water to boiling in a medium-size saucepan. Pierce the sausages several times with a fork and drop them into the boiling water. Cook for 5 minutes; drain and cool. When the sausages are cool enough to handle, cut into 1/2-inch slices. In a large, heavy saucepot or Dutch oven, heat the oil. Add the onion, celery, and bell pepper. Saute over fairly high heat for 5 minutes, stirring occasionally. Stir in the eggplant and salt; reduce the heat to medium. Cover and cook for 5 minutes longer, stirring occasionally. Stir in the paprika, thyme, oregano, chili powder, cayenne, garlic, and sliced sausage; cook for 1 minute. Add the flour and cook for 1 minute, stirring often. Stir in the water, tomatoes, and Worchestershire sauce. Simmer for 5 minutes. Stir in the shrimp, parsley, and a few grindings of pepper. ; remove from the heat. Place the filling into a 10-inch deep-dish pie plate. Cool for 15 minutes. Preheat the oven to 400F. On a sheet of waxed paper, roll the pastry to a 12-inch round. Place it over the filling, tucking the edge down inside the pan. Press to seal; flute if desired. Cut several slits near the center to let the steam escape. Bake for 40 minutes or until the pastry is golden and the juices bubble up. Cool for 15 minutes before serving. Makes 8 servings. Nutrient Value per Serving: 420 Calories, 29 g Fat, 762 mg Sodium, 17 g Protein, 24 g Carbohydrate, 108 mg Cholesterol. (Nutrient value includes Three-Grain Pastry without sugar. 0000007523 0000007523 0000007523 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007524 0000007525 0000007525 0000007525 0000007525 0000007525 0000007525 0000007525 0000007525 0000007525 0000007525 Cut the bean curd into 1- x 1-1/2-inch flat pieces. Deep-fry them in hot oil for 2 to 2-1/2 minutes, until the surfaces are somewhat firm and yellow. Drain thoroughly. Soak the mushrooms in boiling water for half an hour. Drain. Discard the stems and cut the caps into halves. Cut the onion into thin slices. Break the broccoli into individual florets and cut the stem into 1-inch wedges. Heat the vegetable oil in a large frying pan or wok. When hot, add the onion, ginger, broccoli stems, and mushrooms and stir-fry in the hot oil for 2 mintues, to season the oil. Add the broccoli and stock and continue to stir-fry for 1-1/2 minutes, and then cook, covered, for 1-1/2 minutes. Uncover the pan or wok, pour the sauce ingredients over the contents, and continue to turn and stir-fry all ingredients together for a further 1-1/2 minutes. Serve with rice and other dishes. 0000007530 0000007530 0000007530 0000007530 0000007530 0000007530 PLACE THE GLUTINOUS RICE POWDER in a mixing bowl. Bring the water to a boil and add the sugar; stir until completely dissolved. Pour sugar water into the rice powder; stir until well mixed. Gather the dough into a ball and knead until smooth. Cut dough in half and roll each half into two 10-inch long rolls. Cut each roll into 10 pieces. Take one piece and roll into a ball. Flatten it and place a 1/2-inch round piece of sweet red paste into the center of dough. Fold over sides to enclose filling and roll into a ball. Repeat until all the balls are made. Wet your hands with water and roll one ball in your hands to moisten the ball. Dip the ball into a dish of sesame seeds until the entire surface is covered. Press lightly to help the seeds adhere. Add enough oil to a wok to a depth of 2 1/2-inches. Heat to 350F. Deep fry balls for 8 to 10 minutes. As they expand in the oil, take a pair of chopsticks and squeeze the balls to help them expand and fill with air. The balls should triple in size, float to the top of the oil and turn golden brown. Remove and drain on paper towels. Makes about 20 balls. 007535 0000007535 0000007535 0000007535 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 0000007536 1) Roll the tofu cubes in the wheat germ mixed with cornstarch. Heat the oil to 350F on a deep-fat frying thermometer. 2) Fry the cubes, a few at a time, in a basket in the hot oil. Drain on paper towels and keep warm while making the remainder. 3) Serve with soy sauce or sweet and sour sauce dip. 0000007537 0000007537 0000007537 0000007537 0000007538 0000007538 0000007538 0000007538 0000007538 0000007538 Lightly grease large bowl; set aside. Combine cold water and cornmeal in 2 quart saucepan over medium high heat. Add boiling water and cook 2 minutes, stirring constantly. Stir in Crisco and salt. Let mixture cool to lukewarm. Combine yeast, rye, flour, potatoes and 1 T Caraway seeds in mixing bowl and blend. Add cornmeal mixture and blend thoroughly. Turn out onto lightly floured surface and knead until stiff but still slightly sticky. Place in greased bowl, turning to coat entire surface. Cover with plastic wrap and hot damp towel and let rise in warm place until doubled in volume. Grease baking sheet and sprinkle lightly with cornmeal. Punch dough down, shape into loaf or rounds and place on baking sheet. Cover with plastic wrap and let rise in warm place until doubled in volume. Preheat oven to 375 degrees. Bake bread 40 minutes. Combine water and cornstarch in small saucepan and bring to boil;boil 1 minute. Remove bread from oven, brush lightly with glaze and sprinkle with remaining caraway seeds. Return bread to oven for about 5 minutes, or until top is glazed and loaf sounds hollow when tapped. Cool on rack. This recipe was billed as tasting like the bread used at deli for corned beef sandwiches. Judy Lausch DGSV43A - 0.00--------- 1078 Ground Dried Shrimp w/Chiles 1.00ts 1078 Mix corned beef,sauerkraut,water and caraway seed in a large skillet. Bring to a full boil. Stir in rice. Pour dressing over rice and top with cheese. Cover;remove from heat. Let stand 5 minutes. Makes 4 servings. 1078 Red serrano chiles; sliced 2.00 1078 Green serrano chiles; sliced 2.00 Sift together the flours and salt and pour out on a clean, dry board. Shape into a mound, then make a well in the center with the "walls" of the flour even all around. Crack the eggs into the well and add the oil. Using a fork, mix the flour together with the egg mixture, keeping the "well" intact by cupping one hand around the wall of flour while you brush flour from the top of the wall into the well, incor-porating it into the egg mixture. The mixture of eggs and flour will get very sticky; keep incorporating flour with the fork while you con-tinue to confine the flour with your other hand so it doesn't scatter itself all over the working surface. (You won't be able to get all the flour incorporated, and some flakes of the mixture won't be absorbed, but don't be concerned with this small amount---you'll have plenty of pasta. ) When you have incorporated all the flour you can into the egg mixture, sprinkle with the water. This may make the mixture sticky. Sprinkle with a little more flour---just a little---so you can handle the dough, and mix the dough vigorously with your hands. When the dough is smooth and elastic, knead it for 5 minutes. Shape the dough into a ball, wrap it in a damp towel, and let rest for 30 minutes to an hour. Divide the dough into eight. Roll out as thin as possible---start at the thickest setting your machine allows, and run each piece through many times, each time setting the machine one notch thinner. The dough will shrink back a little, so roll it thinner than you want it. Run through the cutters, or cut with a knife into the desired shapes, and place on waxed paper until ready to cook. If storing, allow to dry and wrap in plastic. Keep in a cool, dry place. 1.00ts 1079 Chili oil 1.00ts 1079 Good quality peanut oil 2.00ts PREHEAT OVEN TO 375F. Whip 1/2 cup of the cream in a chilled bowl or over ice till soft peaks form, then add the confectioners' sugar and vanilla and beat just to stiff peaks. Place in strainer lined with cheesecloth and set over a bowl. Place the hazelnuts on a tray in the oven for about 10 minutes. Do not let them burn. Take them out and skin them. Keep 1/2 cup of the nuts warm. In a stainless steel or aluminum saucepan, heat 1/2 cup of the sugar and 3 tablespoons of water to boiling. Add a pinch of cream of tartar and continue cooking to a light brown color. Lightly oil a baking sheet with 1 to 2 tablespoons of oil. When the syrup is a light brown, pour the 1/2 cup of warmed nuts into it and stir with a wooden spoon to coat the nuts evenly. Immediately pour them out onto the oiled baking sheet. Let cool, 10 minutes, to make nougatine. Grind the remaining 1 cup nuts with 3/4 cup of the sugar in a food processor to form nut butter. This will take from 6 to 10 minutes. The food processor may have to be scraped down from time to time, but the oils must emerge and it must be somewhat like a peanut butter. When the nougatine is cooled and hardened, chop it coarsely with a knife into pieces small enough to eat. Mix 1 cup of cream and the eggs together, add to nut butter and pour into a quiche shell. Sprinkle the nougatine over the top. Bake 25 to 35 minutes until browned and set. Serve the quiche tepid with dollops of whipped cream placed on the top with a tablespoon. Or decorate with whipped cream piped through a pastry bag. ing onions. Soak the porcini or cap mushrooms in warm water for 30 mins. Crush the garlic cloves. Slice the flat mushrooms. Cut the cucumber into matchsticks. Notes: There is a lot of sauce with this recipe - don't worry! If you can't find dried porcini or cap mushrooms then use 1/2 pound of shittake mushrooms (to serve 4) for all the mushrooms in the dish. 1, Rinse the rice under running water and drain. Place in a heavy-based pan witl 600ml (to serve 4) of Cut the chocolate in small pieces and cook with the brown and granulated sugar, the condensed milk and the corn syrup. Stir until the sugar is dissolved. Then cook, stirring occasionally, until the fudge forms a soft ball when dropped in cold water. Remove from the fire, add the butter and let stand until it is cool. Then beat until it begins to lose its glossy appearance. Add the vanilla and the nuts, pour on a greased pan and allow to cool. Cut in squares. he remaining oil in the wok, add t PREHEAT OVEN TO 425F. Combine butter, potatoes, garlic, onion, salt and pepper in a bowl and mix well. Place in a baking dish, cover and place in oven for 10 minutes. Scald the milk in a small pot on the stove, then add it to the potatoes, and cook, uncovered, another 20 minutes. Add the grated cheese and the egg to the potatoes in the baking dish and mix well. Replace in the oven until the top is browned, another 10 minutes or so. 8115 Water Place potatoes, onion, water, and salt in a large saucepan. Bring to boil. Reduce heat:cover and simmer until potatoes are tender. Drain well. Combine soup, milk, mustard, parsley and pepper. Layer half of the potatoes, onions and ham in a 2-quart shallow rectangular baking dish. Repeat layers. Bake in preheated oven 350 F. for 35 to 40 minutes or until hot and bubbly. Makes 6 servings. From the cookbook Cook Milk In Any Flavour You Like by the Ontario Milk board. 8115 Heat oven 375. Beat sugars and margaine in large bowl on medium about 3 minutes until fluffy. Beat in vanilla and eggs. Stir in flour, baking soda and salt. Stir in nuts and chocolate. Drop dough by level 1/4 cupfuls about 2" apart onto ungreased cookie sheet. Flatten slightly with fork. Bake 11 to 14 minutes or until edges are light brown. (Centers will be soft. ) Cool 3 to 4 minutes; remove from cookie sheet. Heat oil in a large flat bottom fry pan over medium heat. Meanwhile, dip h Partially freeze pork until firm; cut across grain into 1/4-inch strips. In small bowl, combine 1 tablespoon oil, 1 tablespoon soy sauce, garlic, ginger, vinegar, 1 teaspoon corn starch, and pepper; mix well and pour over pork. Cover and refrigerate for 4 hours, or overnight. Preheat wok over medium-high heat. Pour remaining tablespoon oil around top and sides of wok; heat about 2 minutes. Add pork, with marinade, to wok and stir-fry for 3 to 5 minutes, Add carrots and bell pepper; stir- fry for 2 minutes. Add yellow squash, zucchini, and green onion; stir- fry for 3 minutes. Add pea pods and broccoli and stir-fry for 2 minutes longer. In a small bowl, combine beef bouillon, wine, 1 tablespoon corn starch, remaining 1/2 tablespoon soy sauce, and sugar; pour into wok. Reduce heat to medium; stir-fry for 3 to 5 minutes, or until sauce is thickened and bubbly. Serve immediately over hot rice. 6523 Lime (or lemon), juice 2.00tb FILLING: FILLING DIRECTIONS: In a medium saucepan, combine 3/4 cup brown sugar, cornstarch, and mace. Add 3/4 cup of water. Cook, stirring continuously, until thick and bubbly. Add peaches and butter. Heat through. Pour into a greased 1 1/2-quart casserole or 9 by 14-inch baking dish. Top with pastry topping and bake in a preheated 400 degree F. oven for 20 minutes. Top with remaining 1/4 cup of brown sugar. Set set at room temperature for 30 minutes before serving. PASTRY TOPPING DIRECTIONS: In a mixing bowl, combine the flour and salt, if used, blending well. Cut in the shortening until the pieces are the size of peas. Sprinkle 1 Tbls of the ice water over part of the flour mixture, toss with a fork. Continue adding ice water to the flour mixture until all of the flour is moistened. Form into a ball. Chill 20 minutes. Flatten the dough on a lightly floured surface with your hands. Roll out from the center to the edge. Cut into 1/2-inch strips. Top filling with a lattice pattern. 00 6524 breasts 0.00 6524 Heads Boston lettuce 2.00 6524 Bean sprouts 1.50c 6524 Fresh coriander Boil sugar, water, fruit, shortening and spices 3 minutes. When cool, add flour, baking powder and salt which has been sifted together. Mix well. Bake in greased loaf pan in moderate heat oven about 45 minutes. 6524 Dressing 0.00 6524 Water 0.67c 6524 Smooth peanut but Another of my recipes. This one goes well when you're feeding people who are ready to party, but are also trying to diet. Has a very nice garlicky tang to it. Use it either with raw vegetables or any kind of cracker or diet cracker. tsp Italian seasoning Salt and pepper to taste Mix all the ingredients together (you can even beat this mixture until smooth if you're going to be dipping things like cauliflower in it). Replace in the cottage cheese container. Cover and refrigerate for at least an hour and preferably overnight. At party time, remove from refrigerator and serve either picnic-style in the cottage cheese container or put in a bowl for serving. Sprinkle a bit of paprika on the top for color. 6525 Coconut milk 1.50c 6525 Minced garlic 0.50c 652 Put eggs, milk and water into a bowl and whisk until combined. Gradually add the flour, whisking constantly until the mixure is smooth. Add the liqueur and the butter and whisk atain. Put a strainer over a bowl and pour the batter into the strainer, insuring a smooth batter. onion; finely chopped 1.00 1860 Fresh coriander 1.00tb Seed and crumble Red Chili Peppers. Seed and chop Jalapeno Peppers. Drain Pinto beans and Garbanzo beans. In a large saucepan or Dutch oven cook bacon till crisp; drain and crumble. Brown sausage in the same saucepan. Drain sausage, reserving 2 tablespoons drippings; set sausage aside. Chop onions and green pepper. In reserved drippings cook chopped onion, chopped green pepper, diced beef, and minced garlic till meat is brown. Add crumbled bacon, cooked sliced sausage, dried red chili peppers, jalapeno peppers, chili powder, dried oregano, and 1/2 teaspoon salt. Stir in tomato paste and 2 1/2 cups water. Bring to boiling; reduce heat. Simmer, covered, 1 1/2 hours, stirring occasionally. Stir in Pinto beans and garbanzo beans; simmer, covered, 30 minutes more. 1861 White Wine 4.00ts 1861 Thai Coconut Milk ** 0.50c Sift dry ingredients into a bowl. Add the liquid in order, stirring well after each addition. Mix until smooth. Bake at 350F for 35 minutes in a square pan. 1862 Salt 1.00ts 1862 Fresh asparagus 1.00lb 1862 Whole straw mushrooms 0.50c Chocolate Frosting (recipe follows) Spray bottoms and sisdes of two 9-inch round plastic layer-cake or quiche dishes with vegetable cooking spray; line bottoms with waxed paper. Unwrap chocoalte and put it in a small bowl. Microwave on medium 3-5 minutes, stirring once after half the time. Put remaining ingredients except 2 eggs in a large bowl. With elecric mixer at low speed, beat until blended. Increase speed to medium; add melted chocolate and beat 1 m inute. Add remaining 2 eggs; beat 1 minute longer. Divide the batter evenly between lined cake dishes, filling no more than a scant half full. (Bake any extra batter as cupcakes. ) Place cake dish in oven on inverted saucer. Microwave 1 layer at a time on medium 3 5 minutes until cake rises to within 1/4-inch of top and some bubbles start to form around edges. Rotate dish a quarter turn; microwave 1-2 minutes longer. Increase power to high; microwave 1-2 minutes more until cake is level with top of dish and bubbles appear all over surface. Rotate dish a quarter turn; microwave on high 2-3 minutes until pick inserted in center comes out clean. (Cake may rise slightly over edige of dish. This is OK. Top of cake will have moist spots; they will dry as cake stands. ) Remove from oven. Let stand in cake dish directly on countertop 5 minutes until cake pulls away from sides of pan and top springs back when lightly touched in several places. top of cake may be sticky; sprinkle with chocolate cookie or graham-cracker crumbs. Run thin-bladed spatula around edges to loosen cake. Turn out onto rack to cool completely. Meanwhile, micrwoave and cool second layer. Fill and frost with Chocolate Frosting (recipe follows). Makes 10 servings. ~=>Chocolate Frosting 4 squares (1 oz each) unsweetened chocolate 1/2 cup milk 1/4 cup butter/margarine 1 box (1 lb. ) confectioners' sugar (3-1/2 cups) Put chocolate, milk and butter in a 2-quart bowl. Microwave on medium 4 5 mienutes. Stir to blend well. Continue to cook on medium 1-2 minutes longer until mixture is thick. It will look grainy. Stir in confectioners' sugar. Let stand 3-5 minutes to cool. Beat with electric mixer 1-3 m inutes until smooth and of spreading consistency, adding a few drops of milk if necessary. Makes enough to fill and frost two 9 inch layers. Note: the above recipe was tested in a 650-watt oven. If yours has different wattage, you'll have to adjust the times accordingly. 9250 Pepper CAKE: PREHEAT THE OVEN TO 350F. Grease two 8-inch layer cake pans well, then dust then generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. Makes about 8 servings. 9251 Water 6.00c 9251 PREHEAT THE OVEN TO 350F. Grease 2 8-inch layer cake pans well, then dust them generously with cocoa. (This gives the cake layers a rich brown finish). Sift the flour, cocoa, baking soda and salt onto a piece of waxed paper and set it aside. Cream the butter until it is fluffy, add the sugar and vanilla, and continue beating until the batter is silvery and light. Beat the eggs in one by one, then add the sifted dry ingredients, alternately with the boiling water, beginning and ending with the dry ingredients and beating well after each addition. Divide the batter equally between the two pans, smoothing the tops. Bake the layers uncovered for 30 to 35 minutes, or until the layers feel spongy to the touch and begin to pull away from the sides of the pans. Cool the layers upright in their pans on wire racks for 10 minutes, then carefully loosen them around the edges with a spatula and turn them onto wire racks. Cool them completely. FOR THE FROSTING: Cream the butter until it is light, then add the confectioners' sugar gradually, beating all the while. Beat in the melted chocolate and vanilla, then add just enough cream to make the frosting a good consistency for spreading. Sandwich the two cake layers together with frosting, then frost the top and sides of the cake. Swirl the frosting into peaks and valleys. 0.50lb 9251 Sliced Mushrooms 2.00c Few grains cayenne Drumsticks, second joints, and wings of a cooked chicken Salt Pepper Flour Cup hot stock Finely chopped parsley Melt butter, and add Chili Sauce, Worcestershire Sauce, Walnut Catsup, mustard, and cayenne. Cut four small gashes in each piece of chicken. Sprinkle with salt and pepper, dredge with flour, and cook in the seasoned butter until well browned. Pour on stock, simmer five minutes, and sprinkle with chopped parsley. From The Boston Cooking-School Cook Book - 1918 Servings: 4 Rinse and dry chicken legs. Combine mustard, catsup, Worcestershire, red pepper, garlic salt, parsley flakes and pepper in small bowl. Spread on chicken legs. Grill about 35 minutes, turning frequently until tender. 150 calaries each. 0tb f 18840 Garlic powder 1.00tb g 18840 Minced serrano chilies Mix butter and seasoning to a paste and spread over pork chops. Place in skillet and run under broiler to brown for about 5 minutes. Pour remaining sauce over chops, add water and cover. Bake at 350 for 1 1/2 hours. Serves 6. ander 2.00ts j 18840 White pepper 2.00ts k 18840 3/4 in thick pork chop Measure 6 Tbs. Devon Honey, 10 Tbs. butter, 1/2 cup sugar, and 1 Tbs. water into saucepan and stir over low heat until melted. Remove from heat and mix in 2 beaten eggs and 3/4 cup sifted cake flour. Pour into a greased and floured 7-inch cake tin. Bake at 350 degrees for 40-45 min. Cool in the tin for 1 min. then transfer to wire rack. While cake is still warm, mix make a smooth icing. Trickle over the cake in a lattice design and leave until set. 18841 Green bean Cream butter with sugar. Add eggs and beat thoroughly. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavoring and orange peel or nuts. Pour into well-oiled loaf pan and sprinkle with shredded almonds. Bake in moderate oven (375 F) about 40 minutes. d 18841 Sugar 1.00tb e 18841 Using a food-processor, a food mixer with a dough hook, or your hands, mix the dry ingredients, add the warm milk and melted butter and mix and knead to a smooth elastic dough. Cover with lightly oiled polythene and leave to rise until doubled in size - about 1 hour in a warm place. Knock back and knead again briefly. Divide the dough into eight and shape into small round buns. Space them well apart on a greased baking tray. Cover and set aside to prove (rise) until light and puffy - about 20 minutes. Bake at 425 F (220 C) gas mark 7 for 15-20 minutes until golden brown. Cool, then cut each bun down the middle, from top to bottom but not all the way through. Split open and fill with cream and jam. Be generous, allowing plenty of jam and no less than 1 oz clotted cream per bun. Then dust with icing sugar. Makes 8 buns. l 18841 Pepper 2.00ts m Wash legumes & soak for an hour. Place water & legumes in a large pot & bring to a boil. Cut vegetables into bite sized pieces & add to the legumes. Cook for 10 minutes. Heat ghee in a separate pot & saute onion & garlic till golden. Stir in chili, turmeric & garam masala. Mix thouroughly. Transfer legumes & vegetables into pot with ghee mixture & stir well. Add salt & cook for another 20 minutes until everything is tender. Add lemon juice & cilantro & serve hot. In buttered baking dish, put rhubarb, corn syrup, sugar and grated lemon rind. Make a batter of the remaining ingredients and spoon over rhubarb (you may wish to flatten it into an even crust or leave it as dumplings). Bake at 375F for 30 minutes. Serve with cream. 18842 Tomato paste 2.00ts f 18842 Minced garlic 1.00ts Heat the oil in a medium-sized heavy saucepan over medium heat. Add the onions and cook until they are translucent. Combine the meat with the ground chile, garlic, oregano, cumin, and salt. Add this meat and spice mixture to the pan. Break up any lumps with a fork and cook, stirring occasionally, about 15 minutes until the meat is evenly browned. Add the tomatoes and green chiles with their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 1 hour. Stir occasionally, adding water if necessary. Taste and adjust seasonings. Allow to cool, then refrigerate. When fat has risen and congealed, skim it off, than reheat chili. ~ 1.25c 8116 Eggs 3.00ea 8116 Baking powder 1.00ts Combine egg, gelatin, cornstarch and cold water in blender or food processor. Blend to moisten gelatin and cornstarch. Add boiling water; blend until gelatin dissolves. Add remaining ingredients and blend until smooth. Chill until set. To serve: Blend mixture until smooth and pour into dessert dishes. Serve immediately. (Approx. 104 cals. per serving). ) Serve with Thai chili fish sauce. Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A. Melt butter in skillet; cook chicken about 20 minutes, or until tender. Remove from pan. Drain VEG-ALL and add liquid to pan juices with chicken broth. Combine light cream and flour; add to liquid in pan. Cook and stir until thickened; stir in mustard. Heat vegetables and cooked noodles in a little of the sauce. Heat chicken in remaining sauce and serve over vegetable mixture. onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper a Combine mayonnaise, green onions, Dijon mustard, dill, salt, and chicken. Fill croissants with lettuce, tomato, and chicken salad. eat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice. From : Meryl Constance. Sydney Morning Herald. 15 th September 1992. 8118 Sugar 1.00c Makes about 1 1/4 cups. In a small bowl, whisk together all ingredients until smooth. Serve with large, cooked, icy cold shrimp; assorted bite sized vegetables and bread sticks. 8118 Strong brewed coffee 1.50ts 8118 Vanilla 0.75ts 8118 Flour 0.7 Combine wine, onion and garlic. Heat to boiling. Lower heat and simmer 5 minutes. Pour mixture into bowl and cool. Strain wine mixture into dry mustard in a small saucepan, beating until very smooth. Add remaining ingredients. Heat slowly, stirring constantly until mixture thickens. Cool. Pour into a non-metal container and cover. Chill at least 2 days to blend flavors. and curry powder. Set aside for at least 2 hours. Stir the marinade well. Place the chicken in a glass baking dish and Heat oven to 375 degrees. Trim all visble fat from pork chops. Spray a 13x9x2-inch pan with cooking spray. Place bread crumbs in shallow dish. In another swallow dish, combine mustard and lemon juice; blend well. Dip both sides of each pork chop in mustard mixture, then in bread crumbs to coat. Place chops in pan. Bake 30 to 40 minutes until pork is no longer pink, turning halfway through baking. Larry Bibich l skewers. The fire is ready when you can hold your hand 7 inches above the coals HEAT OIL OVER HIGH HEAT in large skillet and add pork. Cook on all sides over medium heat until light golden in color. Meanwhile, mix together stock and mustard. When pork is browned, add stock to skillet. Cook, covered, 5 minutes. Remove cover. Turn tenderloins over. Add cream and caraway seeds and cook 10 minutes longer. Remove tenderloins to platter. If sauce is a little thin, continue to cook until it has the consistency to coat the back of a spoon. Slice meat and arrange on serving platter. Add dill to sauce and spoon over sliced meat. Serve immediately. 0000018837 0000018837 0000018837 0000018837 0000018837 0000018837 0000018837 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018838 0000018839 0000018839 0000018839 0000018839 0000018822 * Creamed Cottage Cheese should be heated to lukewarm. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Dissolve yeast in warm water. Combine all ingredients in a mixing bowl, except add the flour a little at a time (it may take up to 2 1/2 cups of flour). Beat until well mixed and mixture is stiff but not heavy. (Standard bread dough feeling). Cover and let rise in a warm place until doubled. Punch down and put dough in a bread pan, or arrange in a round shape on a greased cookie sheet. Let rise again. Bake for 30 to 45 minutes at 350 degrees F. While warm, bursh loaf with soft butter, sprinkle well with salt. Makes 1 loaf. 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018841 0000018842 0000018842 0000018842 0000018842 0000018842 0000018842 0000018822 I concocted this recipe while trying to duplicate a potato salad served at a local restaurant. (See recipe for New Potato Salad). Beat together all ingredients and season well with salt and pepper. More mustard and some lemon juice can be added to suit individual taste. Milk or cream can be added for a thinner dressing. Chill an hour or more before serving. YIELD: About 1 1/2 cups 0000018843 0000018843 0000018843 0000018843 0000018843 0000018843 Put cucs through food chopper, drain. Add remaining ingredients. Mix well. Before using, chill several days to let flavors blend. Makes 2 c. LISA CRAWLEY TSPN00B 0000018844 0000018844 0000018844 0000018844 0000018844 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018822 Mix all ingredients together. Cover and refrigerate until ready to use. The sauce will keep for up to 3 days if refrigerated. Great with Gravlax and other fish. Makes 2 cups. 018845 0000018845 0000018845 0000018845 0000018845 0000018845 0000018846 0000018846 0000018846 0000018846 0000018846 0000018847 0000018847 0000018847 0000018847 0000018847 0000018847 0000018847 Let water, vinegar and salt come to a boil. Set aside. Put dill and 1 clove garlic in bottom of jar. Prick cucumbers with fork before putting in jar. Put 1 t alum in each quart. Fill jar with brine. Seal tight and let stand until clear before using. 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018848 0000018822 Combine all ingredients and mix until smooth. 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011581 0000011582 0000011582 0000011582 0000011582 0000011582 Heat Vinegar in A Nonaluminum Saucepan Over Medium Heat Just Untilboiling. Pour Over Dill in A 1 Quart Glass Measure; Let Stand 30 Min. Strain Mixture. Discard Dill. 00011584 0000011584 0000011584 0000011584 0000011584 0000011584 0000011584 0000011584 0000011584 0000011585 0000011585 0000011585 0000011585 0000011585 0000011585 0000011586 0000011586 0000011524 Makes one 9-inch loaf, or one 8-inch plus 1 small 4-inch loaf, or 4 small 4-inch loaves 1 1/2 Tbsp active dry yeast 3/4 cup warm water 1 cup beet and carrot puree*, at room temperature 2 tsp salt 2 eggs 2 Tbsp chopped fresh dill 4 to 4 1/2 cups white flour, preferably unbleached In a large bowl dissolve the yeast in the warm water. Beat in the puree, salt, and eggs until well blended. Stir in the dill and enough white flour until the dough becomes hard to stir. Turn the dough out onto a floured work surface and let rest while you wash the bowl. Let it sit in hot water while you knead. Knead the dough, adding more while flour as necessary, until it it smooth and elastic - about 6 to 8 minutes. Butter the dried warm bowl and return the dough to it. Cover with plastic wrap and let rise until double in volume. Turn the dough out, punch it down, and shape it into the number and size of loaves you are planning to make. Butter the bread pans and fill them two-thirds full. Cover lightly with a towel and let rise until almost double or until the dough swells over the sides of the pans. Bake in a preheated 375 F oven for 10 minutes, then lower the heat to 350 F and continue to bake for another 35 minutes. For smaller loaves, bake 10 minutes at 375 F and 15 minutes at 350 F. Turn out and cool on racks. * The puree is made of equal parts of cooked beets and carrots mashed or pureed in a food processor. 011587 0000011587 0000011588 0000011588 0000011588 Combine all ingredients in a large bowl and blend well. Put about 1 1/2 cups of mix into 3 1-pint airtight containers and label as Dill-Lemon Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Dill-Lemon Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes until liquid is absorbed. Makes 4 to 6 servings. *Directions:* Coat a large heavy skillet with cooking spray; add 1 tablespoon oil. Place skillet over medium heat until hot; add chicken. Heat 3 to 5 minutes, stirring occasionally, until chicken is lightly browned. Remove chicken from skillet; reserve drippings. Add mushrooms and onion; saute until vegetables are tender. Return chicken to skillet. Add broth, paprika, dillweed, and pepper; cover and simmer 15 minutes or until chicken is tender. Combine cornstarch and water; stir until smooth. Add to chicken, and cook over medium heat, stirring constantly, until mixture comes to a boil. Cook mixture 1 minute. Remove from heat, and stir in yogurt. Serve immediately over noodles. Garnish with parsley, if desired. Yields 4 servings (about 328 calories, 38. 1 grams protein, 9. 4 grams fat, 19. 6 grams carbohydrate, 91 milligrams cholesterol, 218 milligrams sodium, and 563. 2 milligrams potassium per serving. ) 593 0000011593 0000011593 0000011593 Wash zucchini, retaining peel and removing ends; quarter lengthwise; cut quarters in half. Layer zucchini and salt in a large glass, stainless steel or enamel bowl; let stand 1 hour. Fill boiling water canner with water. Place 4 clean pint mason jars in canner over high heat. Place snap lids in boiling water; boil 5 min to soften sealing compound. In stainless steel or enamel saucepan, combine vinegar, sugar, celery and dill seeds; bring to a boil. Rinse zucchini in cold water; drain thoroughly, pat dry. Add zucchini and onion to pickling liquid; bring to a boil; boil 5 min. Place 1 clove garlic and 1 large sprig of dill weed in a hot jar; pack zucchini and onion slices snugly in jar to within 3/4 inch of top rim. Add boiling pickling liquid to cover vegetables to within 1/2 inch of top rim. Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch. Wipe jar rim removing any stickiness. Center Snap Lid on jar; apply screw band just until fingertip tight. Place jar in canner. Repeat for remaining vegetable and pickling liquid. Cover canner; return water to a boil; process 10 min for pint jars at altitudes up to 1000 ft. Remove jars. Cool 24 hours. Check jar seals. (Sealed lids curve downward. ) Remove screw bands. Wipe jars, label and store in a cool, dark place. e the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. Mix all ingredients together and chill for 20 minutes to let flavors blend. Serve as a dip with assorted vegetables. the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has. DIRECTIONS ========== Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper a Heat oven to 350 degrees. Combine all ingredients except tomato sauce and Mozzarella cheese. Mix lightly. In a 10 x 6" loaf pan, shape loaf. Bake 1 1/2 to 2 hours. Drain excess fat. Pour tomato sauce over loaf during last 1/2 hour of baking time. Place Mozzarella cheese on top. Bake 5 to 10 minutes. Serves 4 to 6. ning tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil. ) Bake in a Combine all ingredients and simmer until ready to serve. Serve hot and enjoy. of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water Combine potatoes, onion, celery, salt and boiling water in a deep kettle. Simmer until tender, about 15 minutes. Heat oil and stir in flour until smooth. Add the next four ingredients while stirring. Cook until thickened. Add cheese and stir all into the potato mixture. Add parsley and tomatoes. Heat through but not boil. 8124 Finely ground almonds 1.00c Put ham hocks and sausages in large pot, almost cover with water. Simmer for one hour. Remove hocks, cut off meat, discard bones. Add remaining ingredients, cover and simmer until vegetables are tender. Cut meat into bite size pieces. Remove bay leaves. Serve in soup bowls. From the recipe looseleaf of Sheila Exner - September 1991 8125 Grated lemon zest (about 0.50ts Combine all ingredients, except bread, together. Carefully scoop out a large hollow through the top of the sourdough and fill with the dip mixture. Cover loaf with aluminum foil and refrigerate at least 2 hours. Cube the bread taken from the centre of the loaf and serve with the dip. Thai Roast Pork With Sticky Rice* Thai Salmon Parcels Thai Salmon Steaks In Panang Curry Sauce One 2-1/2 to 3 lb. broiler-fryer, cut up Coat chicken with combined dry ingredients; dip into combined milk and egg. Coat again with dry ingredients. Place in foil-lined large shallow baking pan; drizzle butter over chicken. Bake in preheated hot oven (400) 45 to 50 minutes. makes 4 servings From: Quaker Oats Shared By: Pat Stockett Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal To dress up dips in holiday style, serve them with festive flair. Leave your serving bowls on the shelf and try one of these fresh ideas. PARTY-PERFECT PEPPER POTS: Start with a large red, yellow or green pepper. Place the pepper on its side and cut a large slice from the top, forming an opening that's large enough to dip into easily. Remove the seeds and membranes and fill the pepper with your favorite dip. COLORFUL CABBAGE CUPS: Cut a thin slice off the stem end of a red or green cabbage so it will be upright. Using a small, sharp knife, cut a "bowl" in the top of the cabbage and tuck in a small glass bowl. Fill the bowl with your favorite. Save the cabbage you've removed for coleslaw, or toss it into a salad. BEAUTIFUL BREAD BOWL: Cut a thick slice off the top of a small round loaf of bread and hollow out the bread, leaving a 1/2-1" thick shell. Fill the bread bowl with your favorite dip. Cut the top slice and the bread you've removed from the inside into bite-size cubes to use as dippers. Works great with classic Pace Con Queso Dip. ping For Pan Fried Fish Thai Sweet Chili Sauce Thai Tomyum Gung (shrimp) / Gai (chicken) Thai Turkey Platter Thai-Style Grilled Chicken Thambapu Kadala Thanksgiving Butterscotch Pie And NO, this is not for your weird friends!! 8-} Ready in 10 minutes In a small bowl, blend Vegetable soup mix and sour. Add grated chedddar cheese and chill for at least 2 hours to allow flavors to blend. Makes 2 cups of dip. Can also be served in an avocado cut in half. : Real Tortilla Chips Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine the ingredients in a small serving bowl. Makes about 1/4 cup. SOY DIPPING SAUCE: Per Tablespoon: 10 Calories, 1 g Protein, 1 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 772 mg Sodium. VINEGAR DIPPING SAUCE: 1 1/2 tsp Chinese black vinegar (or Worcestershire sauce) 1 tsp finely shredded fresh ginger 2 Tablespoons water Combine the ingredients in a small serving bowl. Makes about 1/4 cup. Per Tablespoon: 10 Calories, 1 g Protein, 2 g Carbohydrates, 0 g Fat, 0 g Saturated Fat, 0 mg Cholesterol, 790 mg Sodium. [Nina Simonds, The Washington Post, Jan 29 1992] From: ELLEN CLEARY The Carriage House Breakfast Pie The Classic Blt Sandwich Terrye Newkirks: Real Tortilla Chips Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal With carrots, celery, green pepper strips, cucumber slices, cherry tomatoes, cauliflower pieces or crackers, try any of the following: CHEESE SPREAD garlic powder Blend shortening with cottage cheese. A blender or baby food grinder will give you a smoother consistency than whipping with a fork. Add garlic powder to taste. Refrigerate in a covered container. DIP IT AGAIN 1 (8 oz) container of plain yogurt 1 cup sour cream 1 pkg onion soup mix Combine and chill before serving. BETTER-WITH-BUTTERMILK DIP 1 cup buttermilk 2 cups mayonnaise 1 cup sour cream or yogurt 1 envelope Ranch style dressing mix Stir together and chill. For use as salad dressing, substitute a second cup of buttermilk for the sour cream or yogurt. Hint: Use cucumber "coins" instead of crackers. OTHER QUICK DIPPIES that make up in small quantities: * Blend 1/3 to 1/2 of a mashed banana with 2 or 3 tsps of mayonnaise. * Whipe together 1 tsp of smooth peanut butter with 1 tsp of mayonnaise. If still too thick, add a few drops of milk. * Mix 1/2 tsp of lemon juice and 1/2 tsp of honey or sugar to 1 or 2 tsp of mayonnaise. CUTTING UP WITH KIDS Have your children help you cut up green onions, parsley, lettuce, cheese slices, fruit, etc. , using a scissors instead of a knife. Using a scissors helps coordination (YES!) and keeps them busy for a _long_ time! CHERRY BALLS Stuff whole (or half) cherry tomatoes with cream cheese, a cheese spread, egg salad or tuna salad. Actually thinking of snacks as hors d'oeuvres - rather than desserts - will open up a whole new way of looking at this category. 18849 Salt pork, scored 2.00oz f 18849 Bouillon cubes 2.00 g 18849 Chopped clams 12.00oz h 18849 Boiled, Plastic flowers With a food processor or blender, crush the cookies and set aside (you can also put them in a plastic bag and smash them with a rolling pin). then cream together the butter or margarine, cream cheese and powdered sugar. Combine the milk, pudding and whipped topping and stir into the creamed mixture. Layer crushed cookies and then pudding mixture in the flowerpot, ending with a thick layer of cookie crumbs on the top. Refrigerate until serving time, then place the bouquet in the top and bring to the table. Remove bouquet to serve and scoop out the dessert. Serves 10 to 12. Fresh flowers inserted in a florist water vial can be used in place of plastic flowers. This is a fun dessert to have on the table throughout a meal without telling anyone. There is always a fun reaction at the surprise "unveiling". From Doug Smith f 18851 Bacon, diced 0.50lb a POUR milk into large bowl. Add pudding mix. Beat with whisk until well blended, 1-2 minutes. Let stand 5 minutes. STIR in whipped topping and half of crushed cookies. PLACE 1 tablespoon crushed cookies into cups. Fill cups 3/4 full with pudding mixture. Top with remaining crushed cookies. Refrigerate 1 hour. Decorate. d 18851 Eggs, fresh 8.00lg e Since you like cajun food, here is a recipe that is basic with a cajun meal. It's from Paul Prudhomme's Louisiana Kitchen Combine the seasoning mix ingredients in a small bowl and set aside Place the Chicken fat, gizzards, Pork and bay leaves in a large skillet over high heat; cook until meat is thoroughly browned, about 6 minutes, stirring occasionally. Stir in the seasoning mix, then add the Onions, Celery, bell Peppers and Garlic; stir thoroughly, scraping pan bottom well. Add the Butter and stir until melted. Reduce ht to medium and cook about 8 minutes, stirring constantly and scraping pan bottom well (if you're not using a heavy-bottomed skillet, the mixture will probably stick a lot). Add the stock and stir until any mixture sticking to the pan bottom comes loose; cook about 8 minutes over high heat, stirring once. Then stir in the Chicken livers and cook about 2 minutes. Add the rice and stir thoroughly; cover pan and turn heat to very low; cook five minutes. Remove from heat and leave covered until rice is tender, about 10 minutes. (The rice is finished this way so as not to overcook the livers and to preserve their delicate flavor. ) Remove bay leaves and serve immediately. 1 (or to taste) 0.00 10181 Fish sauce (nam pla) 1.00tb 10181 Sugar 1.0 Melt butterscotch chips and butter or margarine together over low heat, stirring constantly. Cool to lukewarm. Beat in egg. Combine dry ingredients including sugar, and stir into melted mixture. Fold in remaining stuff, sti just enough to combine (about 5 strokes). Spread in greased 9x9 inch pan and bake at 350 for 20-25 minutes. Do not overbake; center will be jiggly but firms up as it cools. "Heppiness is like jam; you can't spread even a little without getting some of it on yourself. CHOCOLATE PIE CRUST: Sift the salt and flour into a bowl and cut in the shortening, using a pastry blender, until coarse crumbs form. Add the chocolate and water, tossing with a fork, until the dough forms. Press the dough firmly into a ball and then roll out on a lightly floured surface into a 13-inch circle. Loosely fit the dough into a 9-inch pie plate and trim the edge so that there it reaches 1 inch beyond the rim of the pie plate. Fold the extra under the edge of the crust to from a ridge. Flute the edge and prick the entire surface of the pie shell with a fork. Bake at 400 degrees F for 12 minutes or until a golden brown. Cool on a rack. CHOCOLATE PIE: Stir the 1/4 cup of sugar, the gelatin and salt together in a 2-quart saucepan. Stir in the milk and slightly beaten egg yolks. Add 3 (1 oz) squares of unsweetened chocolate and cook over low heat, stirring constantly, until the chocolate melts and the gelatin dissolves. Remove from the heat and stir in the vanilla. Chill in the refrigerator, stirring occasionally, until the mixture is the consistency of unbeaten egg whites. Remove the chocolate mixture from the refrigerator and set aside Immediately beat the egg whites and cream of tartar, in another bowl, until foamy, using an electric mixer set on high speed. Gradually add the 1/4 cup of sugar, 1 Tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks form when the beaters are slowly lifted. When the chocolate mixture mounds slightly when dropped from a spoon, beat until smooth, using an electric mixer at medium speed. Fold the egg white mixture into the chocolate mixture; then fold in the whipped cream. Chill in the refrigerator until the mixture mounds well when spooned. Turn into the chocolate pie shell. Chill in the refrigerator for 2 hours or until set. To serve, decorate the pie with puffs of sweetened whipped cream. Grate and sprinkle the chocolate over the whipped cream. Avoid making Divinity on a humid day; candy will not harden. In a 2 quart saucepan over medium high heat, heat sugar, syrup and water to boiling, stirring until sugar is dissolved. Set candy thermometer in place and continue cooking, without stirring until the temperature reaches 248 Meanwhile, in a medium bowl with mixer at high speed, beat egg whites until stiff peaks form. Beating at medium speed, slowly pour half of the syrup into whites. Continue beating while heating other half of syrup to 272 While turning bowl and continuing beating, slowly pour remaining hot syrup into mixture (mixture will be stiff). (Don't scrape saucepan; mixture on side may be sugary. ) Add vanilla; beat until mixture holds stiff, glossy peaks. Working quickly, drop by heaping teaspoonfuls onto waxed paper. Completely cool before storing. T) + 1 FAT EXCHANGE; Better Homes & Gardens Magazine Reposted 4 you and yours via Nancy O'Brion and her Meal-Master d 12353 Ketch Servings: 1 1/2 pounds DIRECTIONS: In saucepan mix corn syrup, sugar, salt and water. Cook, stirring, until sugar is dissolved. Continue cooking, without stirring, until a small amount of mixture forms a firm ball when dropped in cold water (248-F). Beat egg whites until stiff, but not dry. Pour about half the syrup slowly over whites, beating constantly. Cook remainder until a small amount forms hard threads in cold water (272-F). Add slowly to first mixture, and beat until mixture holds its shape. Add vanilla and nuts; drop by dessert-spoonfuls onto waxed paper, or spread in buttered 9x9x2" pan, and when firm, cut in squares. HOLIDAY DIVINITY: Follow above instructions, adding candied cherries and pineapple with the nuts. CHOCOLATE DIVINITY: Follow above instructions, adding chocolate and nuts with vanilla after beating; then beat until well blended. GINGER DIVINITY: Follow above instructions, using the water and ginger syrup for the liquid. Add diced ginger with the nuts. Cook sugar, syrup and water to boiling point. Caver and let boil 3 minutes without stirring. Remove cover, cook unitl hard ball stage or 255 F. Add salt and vanilla to egg whites, beat until still. Pour syrup from a height of 1 foot, slowly into whites. When thick, drop by teaspoonful on waxed paper, after adding nuts. htly browned. Remove from oven to cool. Spread each crisp with cream cheese and top with a dab of jelly. Makes 36 crostini. NOTE: If you cannot find red pepper jelly, mix r Cook together until dissolved then uncover and cook to hard ball stage (265F. Add salt and let stand while you beat 1 egg white. Add vanilla and almond flavouring if desired. Beat until candy stands in peaks. Drop by teaspoon on waxed paper. From the book "Treasured Mennonite Recipes" by the Mennoinite Community Relief Sales Volume 1 AR/93 tional Information: per crostini: 73 calories, 4g fat, 90mg sodium, 11mg cholesterol, 52% of calories from fat. ** Dallas Morning News -- Food sec Cut sausage in thick slices. Brown 5 minutes on each side in a medium-size frying pan, then break in small chunks. Cook 1 minute longer or until mo pink remains. Remove with a slotted spoon and combine with stuffing mix in a large bowl. Stir onions and celery into drippings in pan; saut until soft. Stir in water; heat to boiling. Pour over sausage mixture; add parsley; toss lightly until evenly moist. 5 Onions 0.00 Ingredients: 1 (2 to 3 lb. ) broiler-fryer chicken (cut up) salt and pepper (to taste) hot oil Season chicken with salt and pepper. Combine flour and red pepper; set aside. Combine egg and milk; dip chicken in egg mixture;then dredge in flour mixture, coating well. Heat 1 inch of oil in a skillet; place chicken in skillet. Cover and cook over med. heat about 30 mins. or until golden brown; turn occasionally. Drain on paper towels. makes 4 servings shared by: Perry Parsons 5/24/93 Mix all ingredients together, place in 9x13 pan. Refrigerate overnight. Bake at 300 for an hour. Serves 4 to 6. in a large pot. Bring to a boil, reduce heat and simmer covered for 50 min. Add the pasta and simmer 10 min more. serve sprinkled with parmesan cheese if desired. Per serving [without cheese]: 2. 3 g fat, 0. 5 g saturated fat, 1 mg chol, 95 cal, 2 g fibre, 530 mg sodium Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller 0.25ts Slice bread (homemade) into 3/8 in. cubes and place in a bowl. Add seasonings and oil. Toss well to mix. Place on cookie sheet. Bake at 300 * until crisp. Cool. Store in a glass jar. From Tightwad Gazette, Ellen Marston. k 18852 Chopped mustard greens or 1.00c a 18852 -Swiss chard 0.00 In the container of a blender put the peanuts and 1-1/2 tablespoons peanut oil. Blend the mixture until it is smooth, adding another 1-1/2 tablespoons oil gradually, or enough to make the peanut butter the proper consistency. Add 1/2 teaspoon salt if the peanuts are unsalted. 18852 Red-ripe tomato, cored, 1.00lg e 18852 -quartered 0.00 Servings: 10 Mix all ingredients except boiling water. Turn mixture into the pie crust and level, adding strips of left-over pie dough to make an informal lattice work on top. Place 'pats' of butter over top of crust. Pour boiling water over the top of all. Bake at 350 F. for about 50 minutes. 18852 Fresh hot green chiles, 2.00 i 18852 -stemmed and seeded 0.00 This stuffing is for eggplants, pepper, tomatoes and zucchini. It is made with olive oil and served as a cold vegetable dish. Slice onion very finely, skin and roughly chop tomato and wash the rice until the water runs clear. Heat the olive oil in a deep pot and fry the onion until it becomes soft. Add the tomato, pine nuts, currants, sugar, thyme and season and then stir in the drained rice and fry them together for two or three minutes. Cover with just enough water to come half an inch above the the level of the rice and then boil out the water and steam for a few minutes until the rice mixture is dry. Allow to cool. Stuff veggies with mixture, arrange in a flat roasting pan, cover each one with its lid (after insides are scooped out and sprinkled w/ salt). Pour around them enough water to come half-way up their sides. Bake in a 350 oven for 45 min. or until they are well cooked through & soft, but have not lost their shape. Sprinkle w/ chopped dill and parsley. Enough stuffing for 2 pounds of peppers. r 18853 Crushed raspberries 1.00c a 18853 Peeled, finely chopped 1.00c b 18853 -peaches 0.00 c 18853 Sugar Mix the softened butter, sugar, eggs, and sour cream together in a large bowl. Set aside. In a sifter, add the flour, baking powder, soda and salt, and sift gradually into the butter mixture. Blend well. Add the vanilla. Pour half the cake batter in a greased 13 x 9 x 2 pan. Sprinkle with half of the topping mixture, and add the remaining cake mixture. Sprinkle with the remaining topping mixture. If you wish, you may swirl the topping mixture into the cake mixture. Bake at 350F for 35 minutes or until the cake springs back. TOPPING: To prepare, mix all ingredients together. ICING: Mix all ingredients together in a bowl and set aside. While the cake is still warm, pour on top of cake. c 18854 Apple cider 8.00c d 18854 Sugar 3.00c e 18855 Saute' onions, garlic, and chopped peppers in 4 Tblspns of peanut oil or bacon grease. Add the meat & cook until browned. Add other ingredients except the cumin. Stir constantly until it reaches a boil. Boil for 3-5 minutes then lower heat and cook, stirring often. After cooking for 10 minutes add 1 Tblspn of cumin and stir it in. Cook for 1 hour on simmer then add the remnaining cumin. Cook for 15 minutes more and serve! This the recipe for my own AMBUSH CHILI, that has won in many cook-offs, and is retired from competition. The new recipe is called Ambush-2 Chili and has not yet been entered in any cook- offs but will be a winner I am sure! "CHILI RULE #1: NEVER USE BEANS IN CHILI! THEY ARE A SIDE DISH, NOT PART OF CHILI!" f 18855 Butter 4.00tb g 18855 Oil 4.00tb h Donvier Chocolate Ice Cream Beat the milk and egg yolks together. Mix in the sugar. Cook over medium heat until the mixture coats a spoon. Stir often or it will burn. After cooking, sift in the cocoa and mix well. Cool for 2 hours in the refrigerator. Add the cream and vanilla and mix well again. Refrigerate overnight for best results in the Donvier. I have not made frozen yogurt from scratch in the Donvier, but I have frozen commercial yogurt in it. Works fine if you like the stuff. Chop half the onions very finely. Heat the ghee in a heavy-based saucepan or flame-proof casserole, add the onions and the lime or lemon juice and fry very gently for 20 minutes, stirring frequently, until light golden and quite dry. Remove with a slotted spoon and set aside on a plate. Add the pork to the residual ghee in the pan and fry over high heat until well browned on all sides. Transfer with a slotted spoon to a seperate plate. Thinly slice the remaining onions. Add to the pan, with the coriander, turmeric, fenugreek, salt and chilli powder. Fry gently for about ten minutes until the onions are soft, then return the pork to the pan and stir to mix with the onions. Moisten with a little water if necessary, then cover and simmer for 1 1/2 hours or until the pork is tender. Add the reserved chopped onion to the pork and mix well. Continue cooking for about 15 minutes, stirring constantly until the sauce is thick and almost dry. Turn into a warmed serving dish and serve hot. Serving Suggestions Serve with Chappatis, Naan or Roti and a vegetable dish such as Hare Sem aur Nariya (Green beans with coconut) Indian Cookery - Grange Books g 18857 Raw unblanched almonds 0.50c a 18857 Shelled, unsalted raw 0.50c b 18857 -pistachio nuts 0.00 When the cake cools, slice it horizontally and spread it with raspberry jelly or whole, sugared raspberries. Replace the top and dust with powdered sugar. PREHEAT THE OVEN TO 325F. Butter and flour a 9-inch springform pan. Combine the almond paste and the sugar in a food processor and work until well blended. Add the butter and continue to process until blended; then add the eggs, one at a time, the sour cream and the flavorings. Transfer the mixture to a mixing bowl. Sift the flour with the baking powder, soda and salt. Add it to the batter a third at a time, gently stirring in each cupful. Turn the batter into the baking pan and bake the cake in the middle of the oven until the cake is golden on top and springy to the touch, about 1 hour. Remove the cake from the oven and let it stand to cool slightly; then turn it out onto a serving plate. When cool, dust it with sifted powdered sugar. This cake will keep well, wrapped tightly for several days. Makes 1 large cake. epper Angel cake is not only no-cholesterol and no-fat but absolutely delicious with a light, puffy texture. Here, the cappuccino flavor is so deep that it's hard to believe that it lacks any fat at all. PREHEAT OVEN TO 375F with rack in center of oven. Have an ungreased 10-inch tube pan ready. Divide sugar in half. Sift 1/2 3 times. Set aside. Sift other half with flour, cocoa and espresso powder 3 times. Set aside. Put egg whites in 4-quart grease-free bowl. Beat on low speed with mixer until frothy. Add cream of tartar and salt. Increase speed to medium. Beat until whites are whipped and hold their shape but are still soft and moist. Add 3/4 cup sifted sugar, 1 tablespoon at a time, beating well after each addition, until all sugar is added. Add vanilla. Stop beating when whites have increased in volume about fivefold, hold their shape and are shiny and smooth. Gently but thoroughly fold in flour mixture, by thirds. Transfer to baking pan. Smooth surface with spatula. Cut through batter in 6 places to break any large air pockets. Bake until toothpick inserted in center comes out clean, about 35-to-40 minutes, laying piece of foil lightly over top if it gets too brown. Invert and rest tube on inverted custard cup. Prop pan extensions with crumpled foil to secure pan. Cool completely. When cake is completely cool, use flexible knife to loosen it from sides of pan. Invert onto rack. Keep cake at room temperature 2 days, well covered, or frozen (airtight) as long as 3 months. Be sure to thaw at room temperature in wrapping. Frost. CAPPUCCINO FLUFF FROSTING: Put egg whites, sugar and corn syrup in top of double boiler. Place over simmering water. Immediately use mixer at medium speed to beat ingredients until fluffy, white and warmed through, about 5 minutes. Stir in marshmallows. Once combined, beat at lowest speed until marshmallows are melted and mixture is smooth. Remove from heat. Stir in vanilla, cocoa, espresso and salt. Spread on top and sides of cake. Yield: frosting for 1 10-inch tube cake. 1 Hot water 1.00ts 5651 Sugar 0.25c 5651 Whipping cream 2.50c 5651 Raw pistacchio nuts; chopped 0.25c Glistening caramel chunks and melted caramel accent flavoring in this fragile flan. ~=> Caramel Powder Brittle amber sheet of caramel (melted sugar) whirls to a fine powder in food processor. Use the powder to sweeten and flavor desserts. Line a 10x15 inch baking pan with a single sheet of foil, folding up at edges. Pour 2 cups of sugar into a 10x12 inch nonstick frying pan; place over medium-high heat. Shake pan often until most of the sugar liquefies, about 10 minutes. Reduce heat to medium; tilt pan to mix hot caramel with sugar until all is melted and the color is deep amber, 3-5 minutes. Imediately pour hot caramel int foil-lined pan. Using hot pads to protect hands (mixture is very hot), tilt pan to spread caramel in thin layer. Set aside until hard and completely cool, about 30 minutes. When cool, lift foil from pan; peel foil from caramel. Break caramel into chunks. to make powder, whirl chunks in a blender or food processor fitted with metal blade (container must be completely dry). If you use a blender, you may need to make powder in several batches. Use, or store airthight at room temperature up to 1 month. Makes about 1-3/4 cups. Per tablespoon: 55 calories, 0 g protein, 0 g fat, 14 g carbohydrates, 0 mg sodium, 0 mg cholesterol. ~=> Double Caramel Flan In a 10x12 inch nonstick frying pan, frequently shake sugar over medium heat until all is melted and the color is deep amber, 3-5 minutes. Immediately pour into a 8-9 inch diameter straight-sided baking dish or pan (at least 1-qt size). Quickly rotate dish to coat bottom. in a 1 to 1-1/2 quart pan over medium-high heat, stir milk and caramel powder until all the caramel melts (it hardens first), about 7 minutes. In a bowl, whisk some hot liquid with eggs and vanilla; stir back into pan. remove from heat. Pour mixture into prepared baking dish. Set dish in a larger rimmed pan; pour 1 inch boiling water into outer pan. Bake in a 350~ oven until center of flan jiggles only slightly when gently shaken, 35-45 minutes. Remove dish with flan from water. Let cool, then cover and chill at least 4 hours or up to 2 days. To serve, run a thin knife between flan and dish. Invert platter over flan, holding together, invert. Lift off pan. Cut into wedges. Makes 8 servings. Per serving: 200 calories, 6. 7 g proten, 5. 8 g fat, 30 g carbohydrates, 77 mg sodium, 167 mg cholesterol. 18858 -1/2 to 3 inches wide 0.00 c 18858 Fresh Butter baking pan, 8 x 8 x 2 inches. Stir milk and chocolate chips in 2-quart casserole; add chocolate. Microwave uncovered on high (100%) 1 minute; stir. Microwave until chocolate is melted and mixture can be stirred smooth, about 2 minutes longer. Stir in vanilla and nuts. Spread mixture evenly in pan. Refrigerate until firm. Cut into 1-inch squares. 58 Freshly ground pepper 0.00 g 1885 Heat oven to 375 degrees. Melt 1 cup chocolate chips in small saucepan; set aside. Beat margarine and sugar until fluffy; add melted chocolate, egg and vanilla. Add combined flour, oats, baking powder, salt and baking soda; mix well. Stir in remaining chocolate chips. Drop by rounded spoonfuls onto ungreased cookie sheets. Bake 8-10 minutes. Cool 3 minutes on cookie sheet; remove to wire rack. t green chiles, 2.00 d Preparation time: 20 min. Baking time: about 50 min. Oven temperature: 350 degrees F. This cake is so rich and moist and it keeps well for some time in a well covered cake tin or wrapped in plastic in the refrigerator. For one 10-inch cake you will need: Fresh sliced strawberries, for garnish 1. Cream butter with sugars until smooth and well blended. Add chocolate and eggs, one at a time. Beat until fluffy. Mix flour and baking soda. Add to creamed mixture. Blend in buttermilk and vanilla, stir until smooth. Add chocolate chips. Turn batter into a well-greased and floured 10-inch tube baking pan. Bake at 350 degrees F. for 40 to 50 minutes or until a cake tester comes out clean. Let cake cool in pan for a couple of minutes. Turn cake out of pan onto a wire rack. Cool completely. Garnish with fresh sliced strawberries or other berries. Serve with a dollop of whipping cream. s, or: 10.00 whipped cream for garnish Melt chocolate in the top of a double boiler over gently boiling water (the water should just barely touch the bottom of upper pot). Slowly stir in the sugar, the 1-2/3 cups milk and salt (see note about unsalted vs salted butter). hfeat, stirring, until chocolate is melted and mixture is blended. While mixture heats, sift the cornstarch and cocoa together and stir into the cold milk until dissolved. Stir slowly into hot chocolate milk. Keep stirring contantly and gently for 7-8 minutes or until pudding thickens and almost mounds. Cover and cook, without stirring, for about 10 minutes. Remove top of double boiler from heat and gently stir in the butter. Cool slightly for 5-7 minutes, thenvery gently stir in vanilla. Pour into individual cups or a single bowl. Cover with wax paper to prevent skin from forming. Cool; chill a few hours. Serve with whipped cream. Makes 4 large or 6 small servings. Brown sugar;lightly packed 0.50c DOUBLE CHOCOLATE SNACK CAKE Heat oven to 350 degrees. Grease and flour square pan, 8 x 8 x 2 inches. In small mixing bowl combine flour, sugar, cocoa, baking soda and salt. Add water, oil, vinegar, and vanilla; beat until smooth. Pour into prepared pan. Sprinkle chocolate chips over top. Bake 35 to 40 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack. Cut into squares. Makes 6 to 8 servings. VARIATION: Chocolate Banana Snack Cake: Decrease water to 1/2 cup; stir in 1/2 cup mashed, ripe banana (1 medium banana) before pouring batter into pan. 10183 Sliced 0.00 10183 Oregano 0.50ts 10183 Red wine vinegar 3.00tb For torte: Preheat oven to 350 deg. Butter 8 1/2x4-inch heart-shaped cake pan. Line bottom with parchment paper; butter paper. Dust pan and paper with flour. Melt 9 ounces chocolate with 3 tablespoons framboise and milk in top of double boiler set over barely simmering water. Stir until smooth. Cut butter into tablespoon pieces and add, 1 piece at a time, whisking until melted. Mix in 3/4 cup sugar, flour and yolks. Cool slightly. Beat whites, salt and cream of tartar until soft peaks form. Add remaining 1/4 cup sugar 1 tablespoon at a time and beat until stiff but not dry. Whisk chocolate mixture to loosen. Gently fold in 1/4 of whites. Fold mixture back into remaining whites. Pour into prepared pan. Bake cake until center feels just firm to touch and only a few crumbs stick to tester inserted into center, about 1 1/4 hours (top will crack). Cool in pan 15 minutes. Turn out onto rack; remove paper. Turn over again onto another rack. Cool. For glaze: Scald cream with 2 tablespoons framboise in heavy small saucepan. Remove from heat. Add 8 ounces chocolate a little at a time, stirring until dissolved. Cool until thick enough to spread. Invert cake flat side up onto platter. Slide strips of waxed paper under edges of cake. Spread glaze evenly over top and sides of cake. Discard paper. Refrigerate until glaze is firm, about 30 minutes. Serve at room temperature with Raspberry Coulis and whipped cream. 10185 Wht. turnip 1/4" cubes 1. Grate and reserve peel from both lemons (2 full tsp). Pare lemons, removing white membrane. Cut lemons into very thin slices and quarter slices. Place slices in bowl with lemon peel, sugar and salt; let set. Heat oven to 425 deg. Prepare pastry. Beat eggs until foamy. Pour over lemon slices and sugar; mix well. Pour into pastry-lined pie plate. Cover with top crust, seal and flute. Brush crust with water and sprinkle with sugar. Cover edges with foil to prevent excessive browning. Remove foil during last 15 minutes of baking. Bake until crust is golden brown, 45 to 55 minutes. If you love Lemon you will enjoy this old Shaker recipe! Jeff Viets 10185 Fresh ground pepper 0.00 10185 Zucchini, 1/2" cubes 2.00c 10185 Chicken stock Servings: 12 * you may use Cherry instead of apricot or, of course, substitute a similar filling (or cook your own). It should be thick, not runny Sift together flour, sugar, baking powder, soda, and salt. Cut butter and crisco into flour mixture by hand. Combine egg yolks, sour cream, and vanilla, and add to flour mixture. Mix well with hands until dough sticks together. Divide dough into 3 parts. Roll out 1 st part and place into bottom of greased 9 x 13 pan. Combine walnuts with 1/2 c sugar. Spread nut mixture on top of dough in pan, saving a bit to sprinkle on top later. Roll out second part of dough and place on top of nuts. Spread on apricot filling. Roll out third part and cut into strips about 1" wide. Arrange over top in basket-weave (criss-cross) fashion. Sprinkle with remaining nut mixture. Bake at 375 F for 30 minutes. Cool and cut into squares. Squares may be placed into individual paper cupcake wrappers. 0000018851 0000018851 Prepare rice mix with 2 tablespoons of the butter or margarine and the 4 1/2 cups water, following label directions. celery and onion in remaining butter until soft in a large frying pan; lightly stir in rice mixture, olives, salt, and pepper. Makes approximately 10 cups or enough to stuff a 12-pound bird. 0000018852 0000018852 0000018852 0000018852 0000018853 0000018853 0000018853 0000018853 0000018822 Dissolve yeast in warm water. Add STARTER, sugar; salt; pwd. milk and oil or shortening. Mix well. Slowly add flour until dough pulls away from sides of bowl. Turn out onto a floured, kneading until smooth. Shape dough. Place in a well greased bread loaf pan and cover w/saran type wrap. Let rise in warm place till double. Bake @ 350 for 50 min. If you do not have enough STARTER to have 2 Cps for bread recipe, you can use just one C. STARTER and 2 T. dry yeast. 0000018856 First you need to make the dough. This dough is good for steamed or baked 'bows' (buns). It will yield 2 dozen buns: For the dough, you need: Dissolve 1/2 yeast cake with sugar in warm water. Immediately add baking powder and then the flour. The dough will be firm and fairly dry. Knead on board for 20 minutes until dough is elastic and smooth. Place in a mixing bowl, cover with a damp cloth and leave in a dry warm draft-free place until dough doubles in bulk. (about 2 1/2 - 3 hours). Punch down the dough and knead 5 minutes more and it's ready to be stuffed. If you want Cha Siu Bow, you'll need: 4 cups of finely diced barbecued pork 1/2 cup dehydrated onion flakes For the sauce (in Cha Siu Bow) use: 2 tsp Hoisin Sauce 2 tsp Sherry 4 tsp Oyster Sauce 2 tsp Ketchup 1 tsp Sugar 1 1/2 tb Cornstarch 1 1/2 cup Chicken Stock Soak the onion flakes in a cup with enough water to cover flakes. Mix sauce ingredients in a small sauce pan. Cook over medium high heat until sauce thickens. Stir in diced pork and onion flakes. Chill for 3 - 4 hours. If you want Dow Sah Bows, use a can of sweet red bean paste. Divide the filling (pork mixture or sweet bean paste) into 24 portions. Divide dough into 24 balls. Slightly flatten each ball then roll out into 4 inch discs, leaving the center twice as thick as the side. Place 1 portion of the filling in the centre. Gather up the sides around the filling, twist dough to seal. Place on a 2 inch square piece of wax paper, twist side down. Allow buns to rise in draft-free place for another hour. You can cook them by steaming them 15 minutes. This will give you a white bun. You can also bake these. Preheat oven to 350. Brush with a mixture of 1 beaten egg white, 1 tsp and 1/4 tsp sugar. Bake 20 - 25 minutes until golden brown. Brush with melted butter. From "Dim Sum" by Rhoda Yee. 0000018867 0000018867 0000018867 0000018867 0000018867 0000018867 0000018867 0000018867 0000018867 Directions: Cut chicken into desired pieces. Dip in milk; lay pieces on a tray to drain. Sprinkle with salt and pepper. Roll in flour that has been seasoned with salt and pepper. Dust off excess flour. Heat 1/4-inch melted shortening in a heavy iron skillet. Place floured chicken in hot shortening cover and pan-fry until chicken is brown on one side. Remove lid and turn pieces over. Continue frying until brown. A few minutes before removing from pan, add 1/4 cup of hot water. Replace lid immediately, and leavae on until bubbling stops. Remove lid and fry until all the water is cooked out and crust becomes crisp. Country Gravy: Use the same skillet fdor gravy that was used for frying the chicken. Pour off all but 1 Tablespoon of the shortening. Use the drippings and crunchy bits; this is what makes country gravy extra tasty. Blend 1 Tablespoon flour into the shortening and drippings. Add 2 cups milk gradually, stirring constantly. Bring to a boil and continue cooking 3 to 5 minutes until thae gravy is glossy and the desired thickness. Add a pinch of pepper and enough salt to suit your taste. 20801 Fish sauce or to taste 1.00x k 20801 Ground red cayenne pepper 0.25t l 20801 To-8 fresh mint leaves 7.00ea m In saucepan, melt butter and chocolate stirring until blended. In medium bowl, beat eggs. Stir in sugar, flour and vanilla. Add chocolate mixture and mix well. Stir in nuts and pour into 9x5-inch loaf pan. Place loaf pan in pan of hot water and bake at 325 F for 45 minutes. Serve warm in dessert bowls topped with a scoop of vanilla ice cream. c 20802 9 1/2-inch hoagie roll 0.00 d Bring to a boil Turn down the heat and let simmer a couple of hours until the beans start to get tender, then heat 1/4 to 3/4 cup olive oil (how much will your conscience allow?) and cook in it until tender but not browned 3 onions, chopped 2 green peppers, chopped 1 fresh jalepeno pepper, chopped (optional) 4 to 6 cloves of garlic, pressed 1 to 3 teaspoons salt, maybe more (taste it) Stir this mixture into the simmering black beans and let cook until quite tender and flavorful. More salt may be needed, and if you have a chance to let the soup sit overnight at this point, it will be even better. If desired, puree half or all of this to smoothness; we like it half-pureed, half-chunky. If you do puree it, be sure to reheat it before serving it, either as is or Cuban-style: bowls of steaming hot white rice and dishes of chopped raw onions are on the table, and each person stirs as much or as little rice and onions as they wish into their soup. 8.00ea Arrange cherries evenly on bottom of a greased 9 x 13 pan. Preheat oven to 350~F. In a small saucepan, combine the cherry syrup, 1 package of cherry jello and 1/4 cup Dr. Pepper; gently heat until jello is dissolved. Add almond extract and cool slightly. In a large mixing bowl, combine yellow cake mix, 1 pack cherry jello, oil, eggs and 3/4 cup Dr. Pepper. Beat on high for 3-4 minutes. Pour cooled jello mixture over cherries in pan. Sprinkle evenly with the minature marshmallows and then carefully and evenly spoon the batter mix over the marshmallows. Bake for 40-45 minutes. Cool on rack for 45 minutes. Chill 3-4 hours. This is a self icing cake!!! 20803 Ketchup 0.50c h 20803 Honey 0.25c i 20803 Corn oil 0.25c Drain pineapple, reserving 1 cup liquid. Dissolve jello and marshmallows in boiling water. Add pineapple juice. Chill until just thickened. Fold in pineapple, cake,and whipped cream. Spray mold with Pam. Pour in mixture and refrigerate. Serves 12 - 14 m 20803 Sugar 1.50c n 20803 Slivered orange rind 3. Cook dried apples in 4 cups water until tender. Drain and save juice. Measure 2 cups juice, adding water if needed. Mix 1/4 cup sugar with dry baking mix; stir in sourdough starter to moisten flour. Turn out onto a floured surface, knead lightly; pat or roll to a 12X18 inch rectangle. Sprinkle with apples. Roll, starting at short end; cut into 12 slices. Put remaining sugar, brown sugar, cinnamon, nutmeg, butter and the 2 cups apple liquid into a large deep skillet. Bring to a boil. Gently lower apple slices into hot syrup. Bake in a 375 F oven for 35-40 minutes. 0.00--------- a 18866 Yeast 1.00pk b 18866 Rye flour 0.75c c 18866 Bread flour 3.00c Wash apples. Add water, cover, and boil 30 minutes. Drain through jelly bag. (There should be about 3 1/2 cups juice. ) Add 1 tablespoon lemon juice and 1/2 cup sugar to each cup apple juice. Boil until jelly sheets from spoon. f 18866 Honey 0.50c g 18866 Very warm water 1.50c Put the dried fruit and orange or lemon rind into a medium-sized saucepan and cover generously with water. Leave to soak for a couple of hours or better over night. Simmer the fruit over a gentle flame, without lid, until the fruit is tender and the liquid is syrupy. Serve it hot or cold , with some thick yoghurt and a sprinkling of grated hazelnuts or toasted almonds. b 18867 Chili sauce 2.00tb This is a big, well-illustrated-with-color=photos book. Mike hauled it home yesterday with another one, "Keo's Thai Cuisine". (Being no dummy, he realizes that new cookbooks inspire me to cook so every so often he'll grab something for me to avoid having to cook himself. ) But it wasn't that simple. He'd bought them both, but intended to keep one and send one on as a thank-you gift to a fellow that took him and Laurie sailing a couple of weeks ago. "You get to choose one to keep. " The dreaded words. I paled, started to shake. Sweat beaded my brow. I grabbed the fanciest one--the hard bound "Keo's" book--and paged through it, awed by the illustrations, impressed by the recipes. Then I grabbed "Elegant Taste" and started on the first page, intending to skip through it. Instead I went through the entire book, page by page, from start to finish. I slammed it shut. "This one. " "Elegant Taste" explains Thai ingredients (and gives both the Thai names and spells them out using the Thai alphabet), makes sensible recommendations for substitutions and has relatively simple but very good and authentic looking recipes, each of which is illustrated by a beautiful color photo. This can be really helpful when one is cooking a new dish and isn't sure of what it should look like and what garnishes to use. Garnishes are particularly important in Thai cooking as they're meant to be eaten with the dish but often are not referred to in the recipe. For instance, in the following recipe the dish is presented on a platter with a half dozen or so scallion brushes and tomato slices, neither of which are referred to in the recipe. As for this recipe, some of you might remember a while back when I was raving about a dried, fried fish dish I'd had in a Thai place, but couldn't find in a cookbook. It was in "Elegant Taste" and here it is. Plan Samli Daet Diao (Fried Sun-Dried Kingfish) Preparation: Wash, clean and butterfly the fish leaving the two sides joined along the belly. Open the fish out flat so that the skin is downward, remove the bones, and score the flesh with a knife. After allowing it to dry, lay the fish opened out flat in strong sunshine for five to six hours, turning regularly so the sun strikes both the skin side and the interior. Pour the oil into a deep frying pan and place on medium heat. When the oil is hot, place the fish, still opened out, in the oil. When the lower side becomes crisp and golden, turn the fish and continue frying until it is done on both sides; then, remove from the pan, drain, place on a serving dish. Toss the shallots, mango and chilli together, seasoning with fish sauce, lime juice and palm sugar so that a sour taste is the predominant one. Spoon into a bowl and serve with the fish. Serves two to three. This dish is very savoury with a crunchy/chewy texture. The version I had in the restaurant still had bones but was so well fried that I just munched up the bones and all. Incidentally, I'm going to buy the "Keo's" book as well. It looks quite good too but seems to be tailored more toward Western kitchens. For instance, it calls for brown sugar rather than palm sugar in most recipes. Now that's a perfectly adequate substitution, but why bother when I have palm sugar on hand? (Smug grin. ) 000004 109 Milk 0.50c 000005 109 Water 0.25c In small bowl, combine onion powder, salt, sugar. Add Kitchen Bouquet and stir until seasonings are uniformly brown. Add onion and mix thoroughly until color is again even. (This step takes several minutes. ) Makes 1/2 cup mix which is equivalent to one 1/5 ounce envelope of dried soup mix. Store unused mix in the refrigerator. 0.50ts 000002 111 Water Makes 1/4 c powdered orange peel or 1/8 c powdered lemon peel a cheese or vegetable grater Use the coarse side of a cheese grater to grate off the citrus skin in strips; use only the orange (or yellow) part of the skin avoiding the bitter white part. Spread the peel strips on two ceramic plates and let dry, uncovered, at room temperature, for 3 to 4 days. When the peels become brittle and shriveled, store them in a small glass jar. To use: Whirl the whole dried peels in a blender or food processor until powdered, or use a mortar or pestle. The strong citrus oil will stay within the dry peels and will be released fully upon powdering. Use whole dried orange peel in tea blends and to perk up hot chocolate. Use powdered orange or lemon peel in place of extract in baking; also in toppings, to flavor sugar-bowl sugar and to flavor honey, duck, and barbecue sauces. ed 0.25c 000010 114 Crackers Soak prawns in hot water until soft. Rinse and mince. Stir-fry onion in hot oil until golden; add finely ground chillies, salt to taste. Stir and reduce heat. Let simmer until chillies become tender. Add prawns and lemon juice; simmer gently another 10 minutes. 0.50ts 000003 114 Minced green onions 0.25c 000004 114 Crumb Soak prawns in boiling hot water until they are soft. Rinse and drain, then mince them. Grind onion and chillies until fine. Pound the chillies and onion finely with salt. Heat oil and fry chilli mixture until soft. Add minced prawns and mix well. Then add coconut milk, stirring and bring to boil on medium heat. Reduce heat, allow to simmer until mixture is thick for about 30 minutes. Stir from time to time. Add lemon juice 3 minutes before finishing the cooking. 0008 11 Preheat oven to 350. Lightly grease baking sheet. Stir together the flour, sugar and baking powder. Cut in butter until mixture resembles crumbs. (A food processor works great. ) Stir in dried cherries and grated rind. Combine milk and egg. Mix into dry ingredients, gather dough into a ball. Roll dough out 1/2" thick onto a lightly floured surface. Cut into 3" circles with a sharp knife or biscuit cutter. (A glass does not work well because it crimps the edges and they will not rise as well. ) Arrange on a baking sheet, 1" apart. Bake until firm to touch, about 20 minutes. Serve warm. c 21677 Bottle of port 1.00md d 21677 Rind of a lemon cut into 0.00 e 21677 Strips 0.00 f Eggnog is essentially a dessert sauce called creme anglaise. The addition of flour to this recipe is unorthodox but it enables you to boil the sauce without curdling it. HEAT MILK, CREAM AND SUGAR in a saucepan and bring just to a boil. (Do not stir--leaving the sugar on the bottom of the pot will prevent the milk from scorching. ) Beat the egg yolks and flour together with a wire whisk. Add about a cup of the hot milk mixture to the yolks and whisk to blend. Then whisk the yolk mixture into the mixture in the saucepan. Bring to a boil, stirring constantly. Boil gently for 10 seconds, then remove from heat and strain into a bowl, discarding the flour lumps. Chill and serve with rum, if desired. 00 f 21678 Yellow squash;coarse chopped 2.00 g 21678 Zucchinis; sliced 2.00 Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve. Makes enough for 4 biscuits. i 21678 Can stewed tomatoes 16.00oz j 21678 Chicken broth 2.00qt k 21678 Celery leaves; chopped 2.00tb Sift 2 cups flour, measure, and sift with baking soda, salt, cinnamon, and nutmeg. Combine shortening, egg, sugar, and milk. Add sifted dry ingredients and sufficient additional flour to make a stiff drop batter. Drop by teaspoonfuls into deep fat (365 F). Fry until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. 0.12ts o 21678 Tabasco; to taste 0.00 This is a favourite hangover dish - the chilis kick-start the benumbed body while the lime leaf refreshes and clears the jaded palate. In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the noodles, stir, add the remaining ingredients and stir well until the peppers begin to cook but are still al dente. Turn on to a dish. 21680 Pinto beans;cooked drained 0.67c The above formulation will cure about 100 lbs. of bacon. All the ingredients are to be mixed very well until they are all evenly distributed. The bellies should be refrigerated at 38-40 degrees F before use and trimmed nicely. (Squared off. ) Each bellie is then thoroughly rubbed and placed into the box, meat side up. Pack the bellies tightly one on top of the other after they are rubbed and be sure that all the air pockets are omitted. After 2 days, the bellies should be covered in their own natural brine. If not, make a pickle brine using 1-1/4 lbs. of the above formula to 1 gallon of water. Bellies should be cured on the basis of 1 lb. per day (10 lb. bellie - 10 days). Be sure you do not leave in cure 3 days past curing age. You may cure in a galvanized container. Remove from the curing box and wash the bacon, removing the surface salt. DO NOT SOAK, remove to the smokehouse preheated at 135 degrees F with dampers wide open. Hold at this temperature until the surface of the bacon is dry. Close dampers to 1/4 open applying smoke holding this temperature until an internal temperature of 127-128 degrees F is obtained; Reduce smokehouse temperature to 120 degrees F and hold until desired color is obtained. Remove to 36-38 degrees F cooler overnight before slicing. re still sweating over the third batch, but Executive Chef Sang Ek recommends a strategy to avoid that: about an hour or so before you plan to eat them, fry all the onions in small batches until they are almost (but not quit Combine all ingredients. Hint: To bring out the flavour of cumin, Toast cumin seeds in a dry frying pan until just fragrant. Cool and crush. or less than a minute, maybe only 15 seconds or so, to reheat and recrisp them. Preheat oil to 375 degrees (use a cooking thermometer!). Slice onions in thin rings, not even 1/8" thick. Put a handful in a bowl (or as many as you think your deep-fat fryer can take without the temperature plunging) and sprinkle and quickly toss with just enough flour to mak This seasoning mix is excellent to have on hand to sprinkle on cooked or uncooked fish, vegetables, or snacks. To increase the heat, add more cayenne. Mix together all the ingredients. Store leftovers in a tightly closed glass jar. It will keep its pungency for over a month. Yield: 5 Tablespoons. Make the rest of the onions in batches like this one. Just before you're ready to eat, heat the oil again to 375 degrees, and fry the almost-finished onion rings a second time until they're hot Cut ribs apart and put into large pot. Cover with water. Bring to a boil. Simmer, covered, for 30 minutes until partially cooked. Drain. Put soy sauce, apple juice, vinegar, ginger, garlic powder and pepper sauce into bowl. Stir well. Add ribs. Cover and chill several hours or overnight, turning bowl occasionally to allow for complete coverage of marinade. Drain well. Dredge ribs in flour. Deep-fry in hot fat 375 F until browned. Drain on paper towels. Serve hot or cold. Serves 8 123 Dry Rib Seasoning Sprinkle this on pork ribs before you barbecue. Don't skimp Dry Poultry Seasoning 6 T. salt 3 T. black pepper 2 T. MSG (Accent) 2 T. garlic powder 2 T. ground bay leaves 1 T. paprika 2 T. dry mustard Use like rib seasoning on any fowl before barbecuing or oven frying 0.00 j 12359 Vegetable oil 3.00tb a Mixed fresh vegetables, such as radishes, green onions, celery or turnip sticks, boiled and chilled small new potatoes, blanched carrots, cauliflower and broccoli pieces. Combine mayonnaise, mixed greens, onion and garlic in food processor or blender. Puree until smooth. Spoon into mixing bowl. Stir in sour cream and blend well. Season with hot pepper sauce. Chill overnight. Serve with vegetables. Makes 2 1/2 cups. red at 350 til bubbly-about 25-30 minutes. Serves 6. From: Tiffany Hall-Gr *INGREDIENT LIST SHOULD READ: 2 oz. (1/2 cup) shredded cheddar cheese. Heat oven to 350 degrees F. Lightly butter 1 1/2-quart casserole. In medium saucepan, heat water, margarine and salt to rolling boil. Remove from heat. Stir in milk and potato flakes. Blend in egg, sour cream and cheese, mixing thoroughly. Scoop or spoon into prepared casserole. Bake at 350 degrees F. for 20-30 minutes, until lightly golden brown and puffed. Refrigerate leftovers. Mix first three ingredient until smooth. Add oleo, sugar and vanilla . Beat 1 minute. Add salt and peaches. Beat at high speed for 2 minutes more. Now, in a non-greased casserole dish 13 X 9 inches, crumble bread. (Add raisins, optional) Pour mixture over bread and sprinkle with cinnamon. Bake at 350 degrees for 40 to 45 minutes. Combine first three ingredients in a small saucepan. Stir in milk and oleo. Cook until thick - *DO NOT BOIL* Pour over warm pudding. Blanch the potatoes in boiling water for 5 minutes, or until tender. Drain and set aside. Cook bacon until transparent. Add butter, celery, onion, basil, marjoram, italian seasoning, thyme, bay leaves, garlic and peppers to taste. Cook until vegetables are tender, about 10 minutes. Stir in the flour and cook over low heat, 3 to 4 minutes. Stir in the cream, half and half, clam nectar and concentrate. Heat to just under boiling. Add potatoes and chopped clams. Bring to slow boil and cook for 2 to 3 minutes. Discard bay leaves. Stir in dill and parsley; serve. Makes 8 servings. 1082 Minced Sweet Red peppers 1.00tb 1082 Lemon juice 4.00ts 1082 White wine vinegar 4.00ts Layer in cake pan in order given (9X13 size) then drizzle the melted butter over all. Bake at 350 for approx. 40 minutes. That's it. I serve it with vanilla ice cream. I officially call it Cherry Crunch when anyone asks me what it is. It is terrific without ice cream, also. 1083 Core removed 0.00 1083 Head bibb lettuce 1/4 lb ea 2.00 Mix 2 cups Bisquick baking mix and 2/3 cup milk until soft dough forms. Drop by spoonfuls onto boiling stew. Cook uncovered over low heat 10 minutes;cover and cook 10 minutes. Maker 10 - 12. 1/4 lb core removed 0.00 1083 Green bell pepper 1/4 lb 1.00 1083 Cored Sift the flour, baking powder and salt into a bowl. Add the butter and work in with pastry blender or finger tips. Add sufficient milk to make a stiff batter. Turn out on a well-floured board and roll about 1/2 inch thick. Cut in small squares and drop in hot liquid and cook for 20 or 25 minutes. Cooking utensil must always have a tight fitting cover or else dumplings will be heavy. 1083 Pepper Sift together the dry ingredients. Add well-beaten egg, the melted butter, and enough milk to make fairly moist, stiff batter. Drop by spoonfuls into boiling liquid. Cover very closely and cook for 18 minutes. 1084 oil 0.00 1084 Small red onion peeled and 0.50 1084 diced Sift flour, measure, and sift with salt and baking-powder. Cut in shortening with 2 spatulas. Add milk until a thick drop batter is obtained. Drop by teaspoonfuls into boiling broth. Cover. Boil 12 minutes. Serve at once. The Household Searchlight ored 8.00 1084 and cut in one-quarter 0.00 1084 inch Melt 1 tablespoon butter and brown onion and garlic. Peel and devein shrimps. If using large shrimp, cut them in halves lengthwise. Add shrimp to onion mixture and cook, stirring for about 5 minutes, until shrimp are bright pink. Cut sausages into samll pieces and brown in a separate pan. Cut ham into cubes the same size as the sausage and saute with the sausage for a few minutes. Blend in flour. Combine the meat with the shrimp and add tomato paste and thyme. Add hot water and bring to a boil. Add salt and pepper to taste. Cover and simmer for 1 hour. Cook rice according to package instructions until it is barely tender. Stir rice into meat mixture and continue cooking for 30 minutes more or til rice has absorbed all the liquid and the mixture is quite dry. 2845 8-oz. carton reduced-fat or 1.00 2845 Regular dairy sour cream 0.00 (For a 18cm-cake tin) Grease and line the base and sides of the tin and grease the paper lining. Mix the sultanas, currants, raisins, peel, cherries and ground almonds together. Beat the butter until it is soft and creamy then add the caster sugar and beat the mixture with the lemon rind until light and fluffy in both colour and texture. Beat the eggs together then add them gradually to the creamed mixture, beating well between each addition. Sift together the flour and baking powder and lightly stir it into the creamed mixture with the sherry and all the dried fruit. Turn the mixture into the tin, spread it to the sides and slightly hollow out the centre, then cover the surface with the almonds. Bake the cake at 160 oC (325 oF) for 2. 5 - 3 hours or until a warm skewer pushed into the mixture comes out clean. Cool the cake in the tin for 15 minutes then turn it out onto a wire tray to cool completely. (casted sugar = granulated sugar, Glace cherries = candied cherries, Sultanas = seedless white raisins) 2846 Chili 3.00c 2846 Butter 0.00 2846 Eggs, fried or poached 8.00 2846 Thick slices bread Durian Frozen Yogurt ** Scrape the seeds from vanilla bean. Combine seeds, vanilla bean and milk in a medium saucepan. Bring to a boil; remove from heat and let stand 30 minutes. Discard vanilla bean pod. Add sugar, gelatin and salt. Let stand 1 minute. Cook over low heat for 5 minutes or until gelatin disolves, stirring occasionally. Remove from heat and cool completely. Stir in yogurt and corn syrup. Place in food processor or blender, along with durian seed pod and blend thoroughly. Strain into bowl, cover and chill for 8 hours. Process in ice cream maker as per manufacturer's instructions. Garnish with mint. tomn heese 1.00c 2847 Grated parmesan cheese 0.50c 2847 Eggs, beaten 2.00 2847 Snip Combine the sugar and flour and cut in the shortening. Dissolve the soda in the sour milk and add to first mixture. Roll dough about 3/4 inch thick on floured board and cut with cookie cutter or in squares. Bake at 400-F for 10 minutes. Sprinkle with granulated sugar. 0.12ts 2847 Manicotti shells, cooked 8.00 28 Preheat oven @ 375 degrees. Brush bottom and sides of crust evenly with egg yolk;bake on baking on baking sheet until light brown,about 5 minutes. Remove crust from oven. Combine sliced apples,lemon juice,1/2 cup sugar,1/4 cup brown sugar, 3 tablespoons flour,salt,cinnamon and nutmeg. Mix well and spoon into crust. Mix remaining flour,sugar,brown sugar and butter with fork until crumbly. Sprinkle topping mixture evenly over apples. Bake on baking sheet until topping is golden and filling is bubbling; about 50 minutes. Cool thoroughly on wire rack,at least 4 hours. Serve at room temperature. Pace Picante Sauce 8.00oz c 18873 -OR 0.00 d 18873 Pace Thick & Chunky Salsa 8.00oz e 18874 Corn oil PREHEAT OVEN TO 450F 15 minutes before baking, with the rack in the center of the oven. Have a 10-inch glass pie plate or cast iron skillet ready. Mix the milk, flour, eggs, sugar and vanilla until smooth, in a food processor, blender or with a whisk. The batter can be made a day ahead and refrigerated. Put the butter in the pie plate or skillet and place in the hot oven until the butter is melted. Brush the butter up the sides and onto the rim of the pan so the entire inside surface is well coated. Slowly pour the batter into the pie plate or skillet and bake for 20 minutes. Reduce the oven to 350F and continue baking until the pancake is well browned and cooked in the center, 8 to 10 minutes longer. Remove from the oven and sift confectioners' sugar over the top. Serve immediately, with fruit spooned into the center or with lemon wedges. 18874 Black pepper, coarsely 2.00ts h 1 Cut bacon into small pieces and set aside. Bring 1 cup water to a boil in 2-quart saucepan; add dry peas and boil for 3 minutes. Remove from heat, cover and let stand for 1 hour. Add remaining water and the bacon to saucepan and bring to a boil. Reduce heat, partially cover, and let simmer for 1 hour. Add potatoes, leeks, celeriac and celery leaves; cook until vegetables are tender, about 30 minutes. Add kielbasa, savory and pepper; cook until sausage is heated through. Serve hot. Makes 2 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. b 18875 Garlic cloves, crushed 2.00ea c 18875 Olive oil 2.00tb d 18875 Basil 1.00tb e Beat the eggs thoroughly and add the flour and salt. Continue to beat and add the milk while beating. Pour into a well-buttered pan and bake for 25 minutes. Serve with powdered sugar and lemon juice. g 18876 Lean Stew Beef 1.50lb a 18876 Chopped Onion 0.25c In a large saucepan or a slow-cooker, combine peas, water, celery, carrots, leeks, ham, seasoned salt and pepper. Cover and cook over low heat about 10 hours. If using a saucepan, stir every few hours to keep mixture from sticking. The flavor is even better if you cool the soup, refrigerate it, then reheat the next day. 1.00c e 18876 Chopped Red Chili Pepper 1.00ts Combine vegetables and salt. Cover with hot water. Let stand 30 minutes. Drain. Combine turmeric, mustard, flour, and sugar. Add vinegar. Cook until thick and smooth. Add vegetables. Boil slowly, stirring constantly, 15-20 minutes. h 18876 Cayenne Pepper 0.12ts i 18876 Chili Powder 3.00tb DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk or coffee to chocolate mixture; mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F about 30 minutes. Cool on rack 10 minutes; remove cake. 18877 (about 24 almonds) 0.00 d 18877 Grated peel of 4 lemons 0.00 e 18877 Fresh thyme (heaping) 2.00tb f 18877 Chopped parsley This version of apple grunt is baked, but in colonial days, it was cooked in a Dutch oven hanging over an open fire. The name GRUNT presumably came from the sound the pudding made as it bubbled and grunted beneath the biscuitlike topping. If desired, this very same pudding also may be cooked over an open fire. Just cover it tightly and simmer for 1 hour. Preheat oven to 375 degrees F. Melt butter in an 8-inch baking pan. Remove 2 tablespoons of the butter and place in a mixing bowl. Add the brown sugar to the pan abd stir until disolved. Arrange apples over the brown sugar. Sprinkle with walnuts. Add eggs, granulated sugar, and milk to the bowl with the 2 tablespoons butter. Mix in the salt and baking powder, then add the flour, mixing until smooth. Pour batter over the apples. Bake for 35 minutes. Loosen cake from sides of pan with spatula and invert onto a serving platter. Serve with whipped cream or ice cream. c 18878 Mushrooms, ch SIFT TOGETHER THE FLOUR, sugar, salt and baking powder. Beat together the buttermilk, milk, beaten egg and oil. Pour the liquid into the dry ingredients and stir until well mixed. A few small lumps in the mixture will cook out. The first pancake is a test pancake. The batter should be thin for pancakes, so thin the batter if necessary with milk (not buttermilk). The pan should be lightly oiled and hot enough to make a sprinkling of water dance, not just sit and sizzle. Ladle about 1/8 cup of the batter into the hot pan. When the top of the pancake is full of bubbles and the bottom is golden, turn the pancake. Cook on the second side until done. 1.00ts i 18878 Sage 1.00ts j 18878 Salt & pepper 0.00 k Preheat oven to 400 degrees F. Place bacon drippings in skiLlet in oven while it is heating. The skillet must be hot before batter is added. In large mixing bowl, beat buttermilk and egg, then sift in dry ingredients, Mix well. From hot skillet, pour l/2 grease and mix well. Pour batter into skillet with remaining grease. This makes a crisp crust, Bake at 400 degrees F for approximateLy 30 minutes. 0.00 d Dalnas are the ingenious creations of cooks from Orissa, in eastern India. Traditionally, the dish is prepared with yellow mung beans, but I have created this recipe using readily obtainable large lima beans. To round out the menu, accompany this robust stew with rice pilaf. Rinse lima beans. Soak in water to cover for 6 hours, or overnight. Drain and rinse again. Set aside. Heat oil in a small heavy skillet over medium-high heat. Add cumin, onion, garlic and ginger. Stir and cook until onion starts to brown, about 4 minutes. Add tomato, coconut and cilantro, reduce heat and cook until tomato is soft. Transfer to a blender, add 1/4 cup of the water and blend until smooth. (If necessary, add more water to facilitate blending. ) Combine beans, tomato-onion mixture and remaining water in a heavy 2 quart saucepan. Bring to a boil, reduce heat to medium, cover, and cook until beans are tender, but still hold their shape, about 1 hour. Add cayenne, paprika and salt. Mix thoroughly. Garnish with fresh dill. PER SERVING: 55 calories, 2 g protein, 7 g carbohydrate, 2 g fat (1 g saturated), 0 mg cholesterol, 181 mg sodium, 3 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. 10187 Popping corn 0.75c 10187 Salt 0.00 About 2 hours before serving or early in the day. In bowl, combine yeast, sugar, salt, and 1 cup flour. In saucepan over medium heat, heat margarine and 1 cup water until very warm (125 degrees). With mixer at low speed, beat liquid into dry ingredients. At medium speed, beat 2 minutes. Reserve 1 egg white; beat in egg and egg yolk with 1 cup flour; beat 2 minutes. Stir in 2 1/4 cups flour. Turn dough onto floured surface and knead until smooth and elastic, about 5 minutes, working in about 1/4 cup flour while kneading. Shape dough into ball; cover and let rest 15 minutes. Preheat oven to 375 degrees. Grease 2 cookie sheets. Cut dough into eighths. For 1 bunny; cut 1 piece dough in half; shape half into ball, with a kiss in center, for body. Place on cookie sheet. Cut other half in half; shape half into ball; brush with egg white; place next to large ball, tucking slightly under it for head. From remaining half, pinch off 3/4-indh piece for tail and shape 2 ears. Brush tail and ears with egg white; tuck slightly under bunny. Brush body with egg white. Make 3 more bunnies. Bake 15 minutes or until browned. Cool on rack. Repeat to make 4 more. Mix confectioners' sugar with about 1/4 teaspoon water and a hint of red food coloring (for pink); use to draw face on bunnies. If you like, tie bows around bunnies' necks. 2.00tb 10188 Crumbled blue cheese 0.50c Soften and mix together butter and cream cheese. Place in refrigerator to chill. Form into egg or ball shape. Dip in melted chocolate coating. 10188 Snipped parsley 0.25c 10188 Chopped pecans 2.00tb 10188 Cracked black pepper 2.00ts Combine sugar, water, corn syrup, butter and vanilla. Add the salt, almond extract and cream of tartar. This mixture will be crumbly. Add the coconut. Shape into eggs (whatever size you want). Melt the chocolate in a double boiler over low heat. Cool alittle and then frost the eggs. 10189 diameter & unpeeled 0.00 10189 Sherry syrup vinegar OR 1/2 1 This is a no-cook recipe the children can mix with their hands. Flavor it with any of the liquid flavorings in the supermarket, such as strawberry and lemon. If you want, you can instead divide it into three portions and add a few drops of food coloring to tint it yellow, red, and green. The knead a small amount of flavoring into each one. This recipe makes about 1 1/2 lbs of candy. Help the children measure all the ingredients into the large bowl. They can take turns stirring it with the wooden spoon until it becomes too stiff. Then they can knead it with their hands. They should continue kneading until the dough is smooth. Give each child a paper plate and a pencil. Tell them to turn their plates OVER and write their names on the Bottom to prevent pencil lead from getting on their mints. Help them hold their pencils correctly. Make sure they use upper and lower case letters. Give each child a portion of dough on his or her plate. The children can pinch off pieces, roll them into balls, and press them lightly with a fork to make a fancy butter mint. Children who cannot roll the candy into balls can make snakes, cut the snakes into pieces, and press the pieces with a fork. They might eat the pieces with the fork, but that's ok too. Leave the mints on the plates and refrigerate them for 30 minutes, until they become firm. Easter Mints taste even better the second day, if you can keep everyone from eating them all on the first day. Cover with plastic wrap and keep them in the refrigerator. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 18874 Three-Pepper Popcorn Snacks 30272 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18875 Thunder & Lightning Crust: Mix Crisco shortening with flour, cutting it in with pastry blender or two knives until you get beads like small peass. Mix in the egg yolks and sugar. Knead a little bit to get it to hang together. Add more flour if you have to. Don't play with it! Put in the refrigerator while you do the rest. FILLING: A lot depends on the ricotta here. Supermarket ricotta must be drained of whey. Italian cheese stores and delis throughout the city (Philly) especially at this season, sell handmade ricotta, which makes a denser and creamier cake. It coasts about $2. 00 more for 3 lbs. "I use Tia Maria, Grand Marnier, Amaretto, whatever liqueur I feel like depending on my many moods", says Nanny Giordano. Beat up the eggs good with sugar,mix in lemon, vanilla and liqueur, then mix with cheese. " Beat it up nice, don't go" Johanna flings her hands around aimlessly. " GET IT Smooth". Use a deep ovenproof glass. I used a 2" deep,13" oval dish from France,Arcuisine d'Arcopal. Nanny doesn't bother, but I rubbed the surface with a little shortening to prevent sticking. Take dough from refrigerator. "Can you roll it out? Yes but don't bother "Take pieces in your hands and plaster the inside of the dish, more or less lumpily smooth. Pour in filling. Bake in a slow oven, at 325 deg. "until it's done. About 1 hour. It'll set and puff. You'll see. "I made this recipe. I saw. It works. You may have more or less chese left over,depending on your baking dish and your ricotta. But it will work. This is the recipe of Johanna Guarracino as told to Jim Quinn of the Inqir. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 18881 Tipsy Cake Pies 30282 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak In your microwave (at 40%) melt chocolate chips into milk. Stir frequently, about every minute or so. This usually takes about 4-6 minutes. Just time to have someone dish out the Ice cream. Serve hot and enjoy 0 5656 Almond extract 0.50ts 5656 Envelope (1.3 ounces) 1.00 Preheat oven to 350 Mix together 1/4 cup sugar and 1/2 t cinnamon. Place a layer of apples in greased baking dish, sprinkle with half the sugar-cinnamon mixture, cover with remaining apples and cover with remaining sugar-cinnamon. Cream 1/2 cup sugar and butter. Add egg and vanilla and mix well. Stir in flour and baking powder and spoon over apples, spreading it as best as you can. Bake 30 minutes. Best served warm, with vanilla ice cream. monds 1.50c Preparation time: 20 min. Baking time: 25 to 35 min. Oven temperature: 375 degrees F. This is an easy-to-prepare variation of an old family favorite. Use baking apples for best flavor. For 4 servings you will need: 2. Place apples in lightly greased custard cups. Dust with sugar and cinnamon. Stir together sugar, flour and baking powder. Mix in egg and melted butter. Spoon batter over apples, dividing evenly. Sprinkle with walnuts and orange rind. Bake at 375 degrees F. until apples are soft and batter is golden brown, 25 to 35 minutes. Serve apples slightly warm with orange ice cream or a dollop of whipping cream, if desired. Tips: These apples can be baked a day ahead and reheated when serving. 1.00ts 5657 About 4-1/2 cups all-purpose 0.00 5657 flour Cut apples into halves and remove cores. Prick surface of apples with a fork. Place on apple half, cut side down, in center of unbaked pie shell. Arrange remaining apple halves in ring around center apple, overlapping adjacent apple halves. Pour sweetened condensed milk over apples. Sprinkle with cinnamon. Bake in 425F oven 20 minutes. Reduce temperature to 300F and bake 50 minutes more, or until apples are tender. Cool on rack. 5657 Each ground cloves, grou Finely chop (or grind) cranberries, apples and orange. Mix with sugar and refrigerate for a day or two before serving. Great with chicken or turkey. 5657 cinnamon 0.00 5658 (6 oz.) package Nestle Toll 1.00 5658 House Semi-S Place beans in a 2-quart casserole; top with casserole. Mix together remaining ingredients; pour over chicken and beans. Cover and bake in preheated 325 deg. oven for 1 3/4 hours. 5658 Eggs 4.00 5658 Egg white 1.00 5658 Preheat oven to 350 degrees. In a medium bowl,combine soup mix, water,beef,bread crumbs,ketchup and egg. Press beef mixture into a 9" pie pan. Bake @ 350 degrees for 40 minutes. 5658 (8 oz.) package cream 1.00 5658 cheese--cubed 0.00 Mix soups together. Pour over beef tips and cook in a covered dish at 375 for 45 minutes. Serve on top of rice ornoodles. 18879 Bicarbonate of soda 0.50ts f 18879 Butter or margarine 4.00oz g 18879 Caster sugar 0.00 Beat sugar, eggs, Karo and oil until light and fluffy. ***Be sure you beat this a long time. I beat the entire time I grate carrots. Add rest of ingredients in order given. *Do not beat much after adding flour. Pour into 3-8"pans and bake at 350 degrees until, when touched lightly with your finger, the cake barely springs back up. Notes: Only one recipe will fit in the ordinary mixer bowl at one time. -2 mixes makes 1-16" layer, or 1-12",plus 1-8" layer, or 2-10" layers plus 1-6"layer. A 12" and 6" 2-layer cake requires over 1-2lb bag of carrots and 3 recipes. one recipe makes 1-10" plus 2-6" layers. one recipe is not quite enough for 1-14" layer 2 mixes makes 1-14" layer plus 1-10" layer *One bag of carrots makes 2 recipes and a little over For a 2-layer 14",10",6" cake, use 5 lbs carrots & 4 cups pecans+5 recipes. Also need: 3 pks carrots, 1/2 bags brown sugar, 2 pks pecans, over 1 qt Crisco oil. Line bottoms of pans with baker's parchment/grease & flour the parchment too! Cake tends to stick in the pans. b 18881 Measure whisky 0.00 c 18881 Sherry 5.00fl d 18881 Warm custard 1.00pt e 18881 Whipped cream 10.00fl Melt together. About 2 + 1/2 minutes to 4 minutes on HIGH in 'nuker. Use with pasta, veggies, or fish. .25c a 18882 Baking powder 1.00ts b 18882 Eggs 3.00 c 18882 Sugar 1.00c Drain and chop artichoke hearts. Mix with Pace, mayonnaise and Parmesan cheese. Spread into a pie plate or ovenproof casserole. Bake at 350'F. for 20 minutes or until hot. For a festive touch, sprinkle with chopped red bell peppers and fresh cilantro. Place on a tray and surround with crackers, chips or vegetable dippers. Butter, melted 0.25c g 18882 Sherry Custard Sauce Combine cheese spread, Pace Thick & Chunky Salsa and sour cream; mix well. Transfer to serving bowl; top as desired. Serve chilled with vegetable dippers or unsalted chips. Makes about 1-2/3 cups. 18882 Toasted slivered almonds 0.50c j 18883 Ham 100.00lb a 18883 Salt peter In a large skillet, combine the rice, soup, sherry, water, and frozen vegetables; mix well. Heat to boiling, stirring. Remove from the heat. Arrange the chicken breasts on top of the rice mixture. Sprinkle each chicken with a couple drops of Worcestershire sauce. Spread with the back of a spoon. Sprinkle with paprika. Heat to boiling, reduce heat to medium, cover, and simmer for 15 minutes. Remove cover and stir the rice around ans under the chicken. Reduce the heat to low. Continue cooking, covered, an additional 15 to 20 minutes, or until the rice is tender. Serves four. [THE EVENING SUN: October 31, 1990] Posted by Fred Peters. 8192 Soft margarine 0.75c 8192 Brown sugar 0.50c 8192 Ginger FROM: Alison Meyer The other day, hubby had requested chicken for dinner. It was still slightly frozen (boneless chicken breasts) by the time it came to fix dinner. Well, I wanted to do something interesting but relatively low, cal, so I threw this together, and while it might not be real chicken florentine, it was yummy. Preheat the oven to 350 degrees. Lay the frozen spinach evenly across the bottom of a small casserole dish. Mix the yogurt, nutmeg, salt, pepper, and cornstarch thoroughly, then add chicken and mix well. Lay the chicken mixture on top of the spinach, spreading as evenly as possible, and covering as much of the spinach as you can. Cover the casserole dish and bake for 40 minutes. Serves 2. ke, and chill. Then spoon whipped cream over top and serve. 8192 Baking soda 1.00ts 8192 Baking powder In a large skillet, cook together meat, onion and garlic until meat changes color. Add chili powder, salt, oregano, cumin seed and hot water, mix well. Simmer about 1 hour, skimming fat as required. Add beans and simmer for 30 minutes more. Beat in flour mixture; stir in butter carefully. Pour into pan. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chill Sift dry ingredients into a bowl. Add liquid. Mix well. Transfer to 13 X 9 X 2-inch pan. Bake at 350F for 35 minutes. op with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, egg yolks, sugar and salt ** %%%%% EASY CHOCOLATE MOUSSE CREAM PUFFS %%%%% ** (I use instant chocolate pudding mixed with whipped dream whip) Mix the mousse according to package, or use the pudding/dream whip mixtur. Chill. 1/2 cup margarine 1/2 tsp salt 1 cup flour 4 eggs Icing sugar Combine water, margarine and salt in medium saucepan, bring to a boil. Add flour all at once, stir vigorously until mixture forms a stiff ball in centre of pot. Add eggs, one at a time, beating well after each addition until smooth. Spoon dough into 12 mounds on large greased cookie sheet. Bake in 400 oven for 10 minutes. Reduce heat to 350 and bake for 30 minutes or until done. Slit puffs open to allow steam to escape, cool. Cut tops off puffs, To serve, dust with icing sugar. Makes 12 puffs. ************************* N O T E *********************** I had always turned the oven off after the additional 30 minutes and left them to sit in the oven while it cooled off. I don't know the reasoning behind this. Does any one else know which method is the better? I have never had them fail by leaving them in the oven till cool. 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time. 8194 Cocoa; unsweetened, pref. 2.00tb Mix the dry ingredients. Add the milk and vaniila and cook until thickened. Refrigerate. With sugar: calories 208 fat 1 gram Sweet'n Low calories 160 fat 1 gram sliced 0.00 9252 Chicken stock powder 1.00ts 9252 Button mushrooms, sliced 60.00g Line a 9 X 5 X 3-inch loaf pan with foil and set aside. Beat the egg yolks, in a large mixing bowl, with a wire whisk, blending in the sweetened milk and vanilla, blending well. Finely chop the mini chips by hand or in a food processor and set aside. Beat the whipping cream in a large mixer bowl, just until stiff then fold in with the chocolate into the egg mixture. Pour into the prepared pan and cover. Freeze for 6 hours or until firm. sh sauce 1.00tb In 2 qt. glass measure, combine marshmallows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmallows melt and mixture is smooth. Add chips and stir until melted. (If you don't use marshmallows, melt chocolate chips in the condensed milk. Add salt. ) Stir in nuts and vanilla. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares. Serves 32 stock 5.00c "Marvelous with mid-morning coffee. " Scald milk in a small sauce pan. Cool to lukewarm. In a large bowl, mix flour, sugar, salt, and butter. In a small bowl, dissolve yeast in warm water. Let stand 5 minutes. Beat egg yolk and blend into cooled milk. Stir dissolve yeast and milk mixture into flour mixture. Blend well. Cover and refrigerate at least 3 hours, but not more than 48 hours. Dough will rise very little. Prepare Yogo-Cheese filling; set aside. Divide dough in half. Refrigerate 1 half until ready to use. On a lightly floured surface, roll out other half of dough into and 8" by 14" rectangle. Cut into four 2 inch wide strips. Roll each strip into a rope and shape into a coil. Fill the center of each coil with 2 Tbs Yogo-Cheese filling. (Repeat with reserved half of dough from refrigerator). Cover and let rise in a warm place about 20 minutes until doubled in bulk. Preheat oven to 350F. Bake 20 minutes until golden brown. Prepare Thin Icing and drizzle over warm rolls. Makes about 8 large Danish rolls. Yogo Cheese Filling: Cream all ingredients in a small bowl. Blend well. Thin Icing: In a small bowl, combine powdered sugar and yogurt. Blend well. This recipe posted by Helen Fleischer from the book, YOGURT COOKERY by Sophie Kay (Bantam, 1979). I haven't tried it yet, but it sounds yummy to me. Cheese is my favorite Danish. Water 1.00c 9256 Ground beef In a medium size bowl, mix all ingredients. Freeze for about 4 hours, stirring hourly for the first 3 hours. Makes 4 servings. seasoning 1.00pk 9256 mix 0.00 9256 Water 0.50c 9256 450 F oven. Brush pizza crust lightly with olive oil. Combine remaining ingredients in small bowl. Season to taste. Spread mayonnaise mixture evenly over crust. Bake until crust is crisp and topping heated through, about 10 minutes. 9256 (16-oz) drained kidney bean 1.00cn 9256 Redhot cayenne 1.00tb Cut meat into cubes. In frying pan, saute minced garlic in oil. Add meat and brown. Add eggplant and lightly brown; remove mixture from pan, leaving liquid. Mix cornstarch with warm water and add to liquid in pan. Simmer until thickened. Put remaining ingredients in large kettle and add pork, eggplant, and thickened pan juices. Salt and pepper to taste. Cover and simmer for 1 1/2 to 2 hours. Serve with flour tortillas or thick, crusty bread. In a large bowl,stir first 5 ingredients until well blended. Stir in pecans. Pour into pie shell. Bake in 350 degree oven 50 to 55 minutes or until knife inserted halfway between center and edge comes out clean. Cool. Contributed to the echo by: BOYD NARON EASY LASAGNA Cook beef and onion. Drain, add spaghetti sauce, parsley and oregano. Bring to boil, stirring, and keep warm over low heat. Mix remaining ingredients except zucchini and mozzarella. Beat 20 strokes. Spread half of dough in ungreased 19 x 9 pan. Sprinkle half of zucchini and half of meat over dough. Top with half of mozzarella. Drop remaining dough by teaspoonfuls. Repeat with remaining zucchini, meat and cheese. Bake until dark golden brown at 375 degrees for 30 to 35 minutes. Let stand 10 minutes before cutting. Makes 15 servings. In a large pan, combine the water and bullion cubes, and bring to a boil. Add rice, onions and salt, boil 10 min then remove from the heat. Place into casserole dish, place chicken breasts on top and pour salsa over the chicken breast and rice, cover. Place into preheated oven (350o), and cook for 1 hr. Serve. Butter 8-inch square pan. In medium saucepan, combine butter, evaporated milk, sugar and salt. Bring to a boil over medium heat, stirring constantly. Boil 4 to 5 minutes, stirring constantly; remove from heat. Stir in marshmallows, morsels, vanilla and nuts. Stir vigorously for 1 minute or until marshmallows melt completely. Pour into pan. Cool and cut into squares. Hint: For thicker fudge, use a 7X5-inch loaf pan. Add the lemon juice to pie filling. Place in pie shell. Thinly slice candy bars over top. Sprinkle with nuts. Bake in a preheated 450 degree oven for 10 minutes. Reduce temperature to 350 degrees. Continue baking 10 to 15 minutes more. Cool and serve. Combine 1 1/2 c of flour, yeast, and if desired, herb. Heat and stir milk, margarine, sugar and salt just till warm and almost melts. Add to flour mix. Add egg. beat with mixer on low for 30 second, hi3min. Stir in remaining flour. Divide into 6 pieces. Roll each into 12" rope. Tie rope in a loose knot, leaving two long ends. Tuck top end under knot. Bring bottom end up; tuck into center of knot. Place on greased baking sheet. Let rise and bake 375 10 to 12 minutes. If desired brush with a mix of 1 yolk and 1 T water. Makes 6 rolls. Add the stock and ginger (wrap ginger in cheesecloth) to the pot of your choice. Bring to a boil. Reduce heat to low, cover, and simmer for approximately 20 minutes. Ad mushrooms and scallions; simmer for an additional 15 minutes. Remove ginger you placed in cheezecloth. Ad apple juice or cider and season to taste. Serve piping hot. *You can substitute your choice of chicken broth in a can, although fresh home made chicken stock tastes better. Pour the scalded milk over the sugar, 2 tbls of butter and salt in a mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add 2 cups of flour, and the yeast mixture to the milk mixture. Beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Gradually add enough of the remaining flour to make a soft dough, then cover and let rest for 15 minutes. Knead the dough a few times on a lightly floured surface until it is no longer sticky and roll out to a 1/2-inch thickness. Cut into rounds, using a floured biscuit cutter. Brush the rounds with the remaining 2 Tbls of melted butter and crease each roll in the center with the dull edge of a knife. Fold the rolls over on the crease and press the edges together lightly. Place on greased baking sheets and cover. Let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 400 degree F. oven for 10 minutes or until golden brown. Remove from the baking sheets and cool on wire racks. NOTE: These rolls are almost a must at the Holiday dinners coming up shortly. Restaurants and most older cooks make it a tradition to serve them. In a blender, combine basil, garlic, nuts, and cheese. Slowly add oil while blender is running. Makes about 1 1/2 cups. Combine cucumbers, onion, and bell pepper in a large bowl. Add the sugar, vinegar, salt and celery seed. Mix well. Cover and refrigerate at least 24 hours before serving. For a different taste, add garlic, dill, oregano, or hot pepper sauce. Mix cake as instructed on package. Pour batter into a greased 13" x 9" x 2" baking pan. Spread rhubarb over batter. Sprinkle with sugar; pour cream over top. Do not mix. Bake at 350 degrees for 35-40 minutes or until cake tests done. Yield: 12-16 servings. Blend and chill. o 20803 Navel oranges; peeled, cut 6.00ea p 20803 -into wedges 0.00 q 20803 Orange liqueur (optional) 2.00tb r 20804 Chicken livers In a large bowl,combine ground beef and pork. Cut up the pepper and onion in small chunks. Add to the meat mixture. Mix the meat loaf mix as directed on package. Add to mixture and mix well. Place 1/2 of the mixture into a 9 x 12" roasting pan. Open can of jalapeno peppers and clean out seeds. Place 3 good size peppers on top of the mix in the pan. Cover with thin slices of Monterey Jack cheese. Cover with remaining meat loaf mix. Place in oven @ 350 degrees for 1 1/2 hours. Fifteen (15) minutes before done,pour tomato sauce over top. Serve with mashed potatoes,gravy and a green salad and hot homemade bread. 1.00ts f 20804 Pepper, black 1.00ts g 20805 Popped Popcorn 1.25c 000001 20805 Bite-Siz Mandarin orange segments, optional Puree bananas in the blender. Drain pineapple, reserve juice. Heat reserved juice to boiling. Remove from heat, add gelatin. Stir to dissolve. Blend in yogurt and bananas. Refrigerate until mixture thickens slightly. Fold in whipped cream. Arrange 7 pineapple slices around sides of clear glass bowl. Place mandarin orange segments in center of each pineapple for decorative look, if desired. Turn gelatin mixture into pineapple lined bowl. Regrigerate until firm. Garnish with remaining 3 pineapple slices. Serves 8. 000006 20805 Onion Salt; To Taste 0.00ds 000007 20805 Ground Cumin; To Taste 0.00ds 000008 20806 Pita Bread Pockets 6.00 a This is a fast, simple version of this classic olive relish. COMBINE ALL INGREDIENTS in a food processor and process until a paste forms. Makes 1/2 Cup 1.00lg 000001 20807 Butter or margarine, melted 0.00 000002 20807 Salt 0.00 000003 An absolutely fabulous candy! Tastes and looks like butter crunch. And it all starts with a little soda cracker. Your friends will never guess the basic ingredient. Lightly grease 15x10x1 inch jelly roll pan. Line bottom of pan evenly with soda crackers. Combine butter and brown sugar in 2 quart heavy saucepan. Cook over medium heat, stirring constantly, until mixture comes to a boil. Continue cooking 3 more minutes, stirring constantly. Pour mixture evenly over crackers. Bake in 375F oven 15 minutes. Remove from oven. Sprinkle with chocolate pieces. let stand 5 minutes. Spread melted chocolate over crackers. While still warm, cut between crackers making 35 squares. Chill in refrigerator until set. Makes 35 pieces. 000007 20808 Spoon 0.00 000008 20808 Mixer 0.00 Either use a non-stick skillet or spray a skillet with non-stick spray. Add ground turkey and onion, and cook until meat is no longer pink. Add other ingredients, and simmer until thickened to your choosing. Serve as you would sloppy joes, on split rolls. You will find this is good, easy, quick, and low calorie! a 18884 Clear fat pork 10.00lb b 18884 Put all ingredients in pan, select white bread and push start. c 18884 Ginger 1.00ts d 18884 Salt, kosher 0.50lb e 18884 Pepper 2.00tb f RINSE THE ONIONS IN A strainer, just to separate them and remove extra ice. Blot them on paper towels. In a large, heavy skillet, heat the oil over high heat. When it is hot, add the onions and sugar and continue cooking for 5 minutes, shaking often, until the onions are lightly colored. Add the beef stock, adjust the heat to medium- high, and continue cooking until the liquid is almost completely evaporated, about 20 to 25 minutes. Stir in the vinegar, cook for 30 seconds, season with salt and pepper, and serve. Milk 1.00c c 18885 Flour 1.00c d 18885 Salt 1.00ds e 18886 Yorkshire pudding mixture 0.00 Servings: 16 In a medium-sized bowl, dissolve sugar in water. Stir in dry milk and corn syrup and beat with electric mixer for about 2 minutes or until smooth and creamy. Cover and refrigerate for 1 hour or overnight. Preheat oven to 300F. In a large bowl, combine oats, wheat flakes, wheat germ, almonds, coconut and salt. Add the milk mixture and oil and mix thoroughly. Spread on a baking sheet and bake, stirring occasionally, for 40 to 50 minutes, or until golden brown. Stir in raisins, prunes and apricots. Bake for 5 minutes longer. Let cool and store in an airtight container in a cool, dry place for up to 2 weeks. Per 1/2-cup: 202 cal, 6 g pro, 5g fat, 37 g car, 195 mg sod, 1mg chol. 1.00c e 18887 Basic Broth (or canned 2.50qt f 18887 -chicken broth) 0.00 Put water in a heavy saucepan over low heat. Add butter. Sift flour and salt onto parchment or wax paper. Once butter has melted bring water to boil. Turn off heat and slide all of the flour mixture into water. Stir until completely mixed, then stir over medium heat until mixture forms a solid mass that does not stick to pan. Turn heat to low and stir 3 minutes so dough dries slightly. Remove from heat and cool for a few minutes. Break 1 egg into a medium sized bowl and add butter-flour paste, beating with a spoon to incorporate egg thoroughly. Repeat with remaining eggs. Continue beating until smoothly blended. Cover buttered baking sheet with parchment paper. Fill a pastry bag with warm paste. Using a 1/4 inch nozzle, pipe 4 inch strips onto paper, slowly squeezing into a fat puff, placing about 1 & 1/2 inches apart. Brush lightly with beaten egg yolk. Bake in pre-heated 400 degree oven for 20 minutes or until shells are puffed, golden and firm, Cool. Creme Patissiere: Bring milk to a boil then add butter slowly until melted. Place eggs, sugar and cornstarch in medium sausepan. Cook over very low heat until mixture thickens, stirring constantly. Then add the milk and butter mixture. Mix together thoroughly then immediately place in the refrigerator. Melt chocloate in double boiler and add to cooked creme. Fill fresh pastry bag with cooled creme. Using a 1/4 inch nozzle, very carefully poke a hole in each end of the pastry shell Insert nozzle and enject creme into one end then the other end. Go gently at first until you see how much force is needed. Fondant Combine 2 cups sugar, 1/2 cup water and corn syrup in a small, heavy saucepan. Let sugar soak 10 minutes, then stir over low heat to disolve. With brush dipped in hot water, wash down any grains of sugar that have collected on the side of the pan. Increase heat to bring to a boil. Without stirring, boil syrup 5 minutes or until 238 degrees on a candy thermometer. Pour syrup immediately on cool work surface that has been lightly moistened with cold water. Leave syrup about 3 minutes or until warm but not hot. Scrape syrup from edges to center with knife or pastry scraper. Then spread it into flat sheet about 1/4 inch thick and immediately gather to center again. Work until thick and opaque. Then knead for 10 minutes until white and firm. Set aside. Combine 3 tbs sugar and 1/4 cup water and dissolve as above to make syrup. Remove from heat. Take 2/3 cup fondant and place in a bowl set over a pan of hot water, stirring until melted. Add chocolate and stir until dissolved. Then stir in syrup, spoonful at a time, adding enough only to make icing thin enough to pour. When warm but not hot, dip each eclair into the warm chocolate fondant and spread icing with your fingers. Refridgerate finished double-chocolate eclairs until ready to serve. Note: once you begin each of the three phases of preparation, do not abandon it until that particular part of the process is completed. Double-chocolate eclairs are strictly to the palace born. 1.50c c 18891 Tamari 0.25c d 18891 Garlic cloves; pressed 4.00 e 18891 -Water as needed 0.00 f Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slightly thickened. Remove any unmelted ice. If mixture is still thin, refrigerate until slightly thickened. Pour thickened gelatin into 4 dessert dishes (or clear cups or glasses). Suspend gummy fish in gelatin. Refrigerate until set, about 1 hour. leaves 4.00 j 1 cup fresh or canned tomatoes, peeled, seeded, and chopped 1/2 cup olive oil 1/4 cup good sherry In a large kettle, cover beans with water, refrigerate and soak overnight. The next day, drain beans, add pork or ham bone,onion, thyme, bay leaf, pepper, and cold water. Set over medium-high heat and bring to simmer. Reduce heat and keep at simmer for 2 1/2 hours. Cool, remove onion, hambone and fat; cut up meat into small pieces. Season with salt and pepper as needed. Add tomatoes and olive oil. Put half the mixture in a blender and blend until almost smooth, but not liquified. Add to whole bean mixture. To serve, stir in sherry and reheat. Ladle into warm soup bowls. Makes 4 to 6 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. 18892 Fine Dry Bread Crumbs 0.50c d 18892 Worcestershire Sauce 2.00tb Heat oven to 400 degrees. With a rolling pin, roll out one sheet of pastry on a lightly floured surface to 1/8" thick. Line a 9" pie pan with the pastry and press into place. Cover the bottom of the pastry with the bacon or ham, overlapping them for an even layer. Crack the eggs on the bacon, break the yolks, and sprinkle on the salt, parsley, and onion. Roll out the second sheet same as the first. Brush edges of bottom crust with water, place top crust on pie, and press into place. Cut off excess crust. Cut slits in top of pie. Bake 30 minutes. Remove from oven and cool 10 minutes. Serves 8 to 6. This is really fast and easy to make and very tasty, though not exactly low cholestral. Red wine vinegar 0.50c 7268 Sugar 1.00ts 7268 Salt and pepper to taste 0.00 Cut bread into cubes and brown in butter which has been melted. Beat the eggs well and add the milk and salt and pepper to taste. Pour over bread and fry until brown. Serve at once. 7269 Softened 0.00 7269 Amaretto di saronna 1.25c 7269 Liqueur Brown sausage and crumble. Drain well. Mix eggs,milk,mustard,salt,cheese Pour over bread in greased 9 x 13 pan Cover - let sit overnight Uncover - bake @ 350 degrees for 1 to 1 1/2 hours 7269 Whipped cream 0.00 7270 Margarine 2.00oz 7270 Pecan halves Heat chicken broth, salt and white pepper to boiling in 2 quart saucepan. Stir green onions into eggs. Pour egg mixture slowly into boiling broth, stirring constantly with fork to form shreds of egg. 7271 Eggs 2.00 7271 Flour 4.00tb 7271 Peanut oil Combine all ingredients in container of an electric blender or food processor. Process 30 seconds. Refrigerate up to 1 month. nanas, each 6.00 7271 Cut into 4-5 chunks 0.00 7271 Firm apples, 3.00md 7271 Pour evaporated milk into blender. Through top of blender, gradually add oil, pouring in a constant, thin stream. This will make a while emulsiion. Pour into small bowl. Add seasonings and mix well. Add lemon juice last, because as soon as you add it, the dressing will begin to set up. Keep stirring until mayonnaise is a good consistency and the little lumps have disappeared. Store in refrigerater. This won't keep as long as commercial mayonnaise, but it will keep several days. Use ust as you would mayonnaise or salad dressing. 3.00tb 7271 Sesame seeds 1.00tb 7272 Soft tofu 6.00oz 7272 White vinegar 0.50ts Cream sugar and shortening. Sift flour, measure, and sift with baking soda, baking powder, salt, and spices. Add alternately with milk to first mixture. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 45-50 minutes. 8896 Ground ginger 0.50ts e 18896 Rice vinegar 1.00ts f Preheat oven to 350oF. Sift into an ungreased 9x13 pan, the flour, baking soda and salt. Combine cocoa and sugar in a small bowl and stir into the flour mixture. Make 3 holes in mixture. In the first hole, palce the vinegar. The vanilla goes in the second hole. The third hole is filled with the melted butter. Pour water over all. Stir with a fork, mix in flour with a spatula. Bake 35-45 minutes until done, test done. *** Can be halved and placed in a 8 or 9 inch square pan. Directions: Place soy milk in food processor (or blender). Put on lowest setting. Drizzle oil into soy milk. Add other ingredients. I add about the same amount of lemon juice in addition to the vinegar. Someatimes I add one tablespoon of dry mustard. You've got to try adding basil and/or sage and/or oregeno. I've also never had a problem adding all the vinegar, syrup, salt, etc. to the soy milk first and then adding the oil. 0.00 Makes about 3/4 cup. Good with coleslaw, egg salad sandwich, potato salad. Combine in mixing bowl (or blender) milk, salt, paprika, mustard and pepper. Beat oil in gradually. Thin with 3-4 tsp lemon juice. Keep covered in refrigerator. a 18897 Garlic, minced 1.00tb b 18897 Onion, minced 1.00tb Sift flour with baking powder,soda and salt. Combine eggs,eggnog and shortening. Add mixture to sifted dry ingredients. Mix until smooth. Fold in nuts. Bake waffles in a preheated waffle iron until steam no longer escapes from the grid. e 18897 Rice vinegar 1.00tb f 18897 Cubed vegetables of choice 1.00c Place a sheet of pastry on floured work surface and roll into a 14" square. Transfer to a large unrimmed baking sheet. Using a pastry brush dipped in water, brush a 1" border along all sides of the square. Roll the edges of pastry in 1" and pinch to form a standing rim about 1/2" high. At each of the corners there will be a little excess dough; press into a ball shape. Use the back of a knife to make a pattern in the rim. Repeat with 2nd sheet. Chill until firm, about 30 minutes. Can be prepared up to a day ahead. Cover tightly with plastic wrap and refrigerate. Place eggplant slices on a baking sheet and sprinkle generously with salt. Let stand for 30 minutes. Place in a colander and rinse under cold running water. Drain and pat dry. Place the tomato slices on paper towels to drain. Mix together the ricotta, garlic, herbs, red pepper flakes, 1/4 t salt, and black pepper to taste. Spread half the cheese mixture on each shell. Sprinkle with the mozzarella cheese. Can be prepared 4 to 5 hours ahead to this point. Cover and refigerate. 425 oven Arrange slightly overlappping slices of eggplant on each puff pastry square and then top with slightly overlapping tomato slices. Drizzle about 1-2 T olive oil over each galette and sprinkle with the Parmesan cheese. Bake lower part of oven until crust is a rich dark golden brown and vegetables are tender, about 40 minutes. Remove to a cooling rack for 2-3 minutes. Garnish. Cut each into 16 squares. Serve warm. Rub the ghee over the cut side of the eggplant. Roast until the skin is lightly burned. The eggplant should be completely soft & tender. Peel & mash the pulp with a potato masher. Mix well with onion, chilis, salt, cilantro & oil. Fry in a skillet with a little oil for 3 to 5 minutes. The mixture should be fairly dry. Toasted Almond Amaretto Toasted Cocoanut Bisque SLICE EGGPLANTS diagonally about 1/2-inch thick. Discard pieces that are all skin on one side. If using round eggplants, halve them lengthwise, then cut into 1/2 or 1/4 rounds, about 1/2-inch thick. Generously cover bottom of wide skillet with oil. When hot, add eggplant in single layer and fry until golden on both sides and flesh is tender. Drain on paper towels. Add more oil, if needed, and fry rest of eggplant. Make sure oil is hot each time you add a new batch. FOR SAUCE: Warm olive oil in skillet and add onion, garlic and herbs. Stir to coat onion with oil. Cook gently until onions soften, 12 to 15 minutes. Add chopped tomatoes, salt lightly and raise heat. Cook, stirring occasionally, until juice has evaporated and sauce is thick, about 15 minutes. Season to taste with salt and pepper. If tomatoes are on the acid side, add sugar to taste to correct balance. FOR CUSTARD: Cover saffron threads with a few tablespoons hot water and let stand a few minutes. In bowl, beat eggs and stir in ricotta cheese, milk and Parmesan cheese. Season with salt and pepper, then stir in saffron with liquid. FOR GRATIN: Spread a little tomato sauce over bottom of baking dish, then arrange a layer of eggplant slices, slightly overlapping. Season with salt and pepper, scatter half the basil, add Gruyere. Make another basil-eggplant layer. Cover with rest of the tomato sauce. Pour custard over the top. Preheat oven to 350F and bake 40 minutes or until custard sets and is a delicate golden brown. Remove from oven and allow to rest a few minutes before serving. Tofu Bourguignon Tofu Burgers Tofu Cottage Cheese Tofu Cream Cheese Tofu Dip Tofu Dressing Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1 hour. Pat the eggplant dry with paper towels. Preheat the oven to 375F. Using 1/4 c. of the olive oil, brush both sides of each eggplant slice. Arrange the slices in a single layer on 2 large baking sheets. Bake for 15 to 20 minutes, turning once, until the eggplant is tender when pierced with a fork but still holds its shape. Remove from the oven; season with eggplant with the pepper. Cover half the eggplant with mozzarella. Finely chop the anchovies and basil together; sprinkle over the cheese. Cover with the remaining eggplant slices to form sandwiches. In a medium bowl, beat the eggs with 2 teaspoons of water and 2 teaspoons of the olive oil. Coat the eggplant sandwiches with the flour, dusting off any excess. Dip into the beaten egg, then coat the sandwiches thoroughly with the bread crumbs, pressing gently to adhere. In a large heavy skillet, heat the remaining oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Fry the eggplant sandwiches in small batches until golden, 1 to 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Arrange the sandwiches on a platter or plates and serve on their own or with Marinara Sauce, garnished with sprigs of fresh basil. (The eggplant sanndwiches can be assembled and fried early in the day. Set aside on a cookie sheet at room temperature and reheat in a 400F oven for about 5 minutes just before serving. ) 18902 Roasted almond butter 0.50c d 18902 Walnuts, finely chopped 0.50c e 18902 Sunflower seeds, lightly 0.50c f 18902 -roasted 0. Layer the eggplant slices in a colander, sprinkling each layer with the salt. Set aside to drain for at least 1-1/2 hours. Gently squeeze out the excess liquid. Pat dry with paper towels. In a large skillet, heat the olive oil over moderately high heat to 375F or until a small bread cube browns in about 1 minute. Add the eggplant slices in small batches and fry, turning once, until golden and cooked through, about 2 minutes per side. Remove with a slotted spoon and drain on paper towels. Preheat the oven to 375F. In a medium bowl, combine the bread crumbs, garlic, parsley, mozzarella and all but 2 Tablespoons of the Parmesan. Stir in the egg and season with salt and pepper. Spoon 3/4 c. of the Marinara Sauce into a nonreactive 8-by-12-inch baking pan. Spread about 1 Tablespoon of the mozzarella mixture on each slice of eggplant, roll up and place seam side down in the pan. Spoon the remaining 1/4 c. Marinara Sauce over the eggplant rolls and sprinkle the reserved 2 Tablespoons Parmesan on top. (This dish can be prepared to this point several hours ahead and kept covered at room temperature. ) Bake until the mixture bubbles and the cheese is melted, about 20 minutes. Serve hot or at room temperature. These eggplant rolls are from Apulia, the region that forms the heel of the Italian boot. They make a wonderful antipasto or a delicious luncheon dish. Serve at room temperature to enjoy their fullest flavor. r 18903 Corn oil MIX THE OIL WITH THE OREGANO, basil, salt and pepper. Brush it onto both sides of the eggplant and zucchini. Lay the eggplant and zucchini in single layers on baking sheets. Broil them 2 inches from the heat for 4-or-5 minutes or until cooked. Turn, brush the other side with the oil, and broil until the second side is done. Remove. Preheat oven to 350F. Place half the eggplant slices in a wide, shallow 2-or-3-quart baking dish. Add half the zucchini, then layer in half of the mozzarella, ricotta, spaghetti sauce, fennel seed and Parmesan. Repeat the layering with the second half of the ingredients. Cover and bake 20-to-25 minutes or until hot and bubbly. May be made ahead several days, or frozen, defrosted and reheated. 18903 Cayenne pepper 0.12ts g 18903 Ground coriander 2.00ts h Wash, peel and slice eggplant into 1/4" pieces. Spread slices out on racks or paper towels, then sprinkle with lemon juice and salt. Let stand 5-10 min then wipe off with paper towels. While eggplant is standing, mix flour, cornmeal, oregano, garlic powder and black pepper together in a bowl. Preheat oven to 350. Dredge eggplant slices in flour-cornmeal mix. Lay on cookie sheet spread with the oil. Oven-fry slices for 8-10 min on each side or until golden brown. Ricotta-Style Filling: While the eggplant slices are baking, prepare the tofu filling. Process the tofu, lemon juice, basil, honey, salt and garlic in food processor to a fine grainy texture like ricotta cheese. Cover bottom of 8x8" pan with 1/3 of the tomato sauce. Use half the oven fried eggplant slices to cover the bottom of the pan. Then spread the tofu filling over, reserving 1/2 cup for the top. Next, cover the tofu filling with the rest of the eggplant slices, and pour the remaining tomato sauce over the top. Arrange reserved tofu mix in small dollops over the top. Bake about 45 min or until dollops are slightly browned. Makes 4 to 6 servings. per serving: Cal 318, Protein 17 g, Fat 12 g, Carbs 36 g. cks 5.00 r 18903 Whole cardamom pods 1.00c s 18903 Whole cloves 0.50c Make Several 1/2 in. Slits On Eggplant. Insert Garlic Slices. Bakeat 350 For 1 Hour. Let Cool. Peel & Cut Into 1-Inch Cubes. Cut Pepper in Half Lengthwise. Place Pepper, With Skin Side Up On A Baking Sheet. Flatten With Palm Of Hand. Broil 3 in. From Heat 10 Min. OR Until Charred. Place in Ice Water, Let Stand 5 Min. Remove From Water, Peel & Discard Skins. Knife Blade in Processor; Add Eggplant, Pepper, Tomatoes, Thyme & Salt. Process Mixture Until Chopped. Stuff Each Shell With 1/3 C. Mixture. Put in Baking Dish Coated With Spray. Cover & Bake At 350 For 30 Min. Wash Processor Bowl & Blade. Combine Spinach Cottage Cheese, Lemonjuice,& Pepper in Processor & Process Until Smooth. Spoon Spinach Mixture Over Shells And Sprinkle With Parmesan. Cover And Let Stand 5 Min. Yield: 4 Servings ( About 203 Cal. Per 2 Shells And 1/3 C. Sauce. ) 50c c 18904 Drained 0.00 Makes about 8 half-pints Wash, peel and dice the eggplant. Barely cover with water in a preserving kettle and boil for about 10 minutes; drain and set aside. Make a syrup by combining the sugar, water, nutmeg and cinnamon and bringing them to a boil. Add the eggplant. Remove from heat, cover and allow to stand overnight. The next day, remove the eggplant with a slotted spoon and boil the syrup for 20 minutes to thicken it. Return the eggplant to the kettle and boil for 30 to 40 minutes until the syrup sheets when dropped from a spoon (2 drops forming on the edge of the spoon, coming together and falling as 1 drop), or until a jelly thermometer reads 220 to 222 F. Stir in the lemon juice and grated rind. Ladle into hot, sterilized jars and seal. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. anned plum tomatoes w/juice 35.00oz e 18905 -- (chopped) 0.00 f 18905 Tomato paste 1.00tb g 18905 Diced green beans You are going to cut, bread and fry the eggplant first. Peel the dark skin off the eggplant. Slice into medium slices slices (about 1/2 in thick) on the smaller side. Pour Flavored Bread crumbs into a plate or into a dish for coating the eggplant patties. Beat 3 eggs for dipping into eggplant. Heat up oil in a large pan, enough to fry the eggplant. Dip eggplant into egg and coat it with egg thoroughly. Then coat it with bread crumbs. Put them on to a plate when finished till you have enough to fry in your frying pan. Place the eggplant in the frying pan if you think it is hot enough to fry properly. Keep it frying till both sides are brown. Make sure you flip eggplant over so all sides will brown. When finished frying a batch place fried patties onto a plate covered with a paper towel to absorb the oil. Pre heat the oven to 350~. After all the frying is done. Coat a pan with some oil (about a 9in square by 1 1/2 in deep disposable aluminum pan). Pour a little bit tomato sauce on the bottom of the pan. Place a layer of the eggplant patties on top. Cover that with sauce and a little bit of mozzerella cheese. Place another layer on top of that, repeat. When done put sauce and a lot of cheese at the very top add parmesian cheese to the top if desired or available. Cover the top of pan with foil. Place in the oven for 45 minutes. Stick fork in middle to see if it is hot all the way through. If not hot enough cook another 10 minutes. Leave it cooking with the foil off the top for the last 10 minutes of the cooking. Let it settle before serving for about 5 minutes. This taste good or better reheated. Can be reheated in Microwaveable dish. Enjoy any questions or errors let me know. i 18906 Reduced-fat tofu; drained 1.00lb j 18906 Red bell pepper 1.00 k DIP EGGPLANT SLICES IN EGGS, then in bread crumbs seasoned with salt and pepper. Refrigerate 20 minutes. In a large saucepan, saute garlic in 2 tablespoons oil for 1-2 minutes. Remove garlic and add tomatoes, tomato paste, basil, salt and pepper. Cover and simmer 30 minutes. Preheat oven to 350F. Brown eggplant in 1/4-inch oil in a large skillet. Drain on paper towels. Put a thin layer of tomato sauce into a baking dish and layer eggplant, sauce, Parmesan and mozzarella, alternately. End with mozzarella on top. Bake, uncovered, for 30 minutes. eaf lettuce 1.00bn p 18906 Loaf French bread 1.00 q 18906 -- (whole wheat) 0.00 r 18906 BASIL MAYONNAISE --------- 0.00--------- Cook rice, sauteing it in olive oil & crumbling in the saffron before adding the water & salt. Brush a large baking pan with olive oil. Leaving the stems on, slice the eggplants in half lengthwise & place face down on the pan. Add sherry & water. Cover tightly with aluminum & bake at 375F till tender, about 45 minutes. Meanwhile, saute the onions in 2 tb olive oil for 10 minutes. Add peppers, 1 tb sherry & cayenne. Saute covered for 5 minutes. Stir in tomatoes, currants, parsley & black pepper. Simmer covered for a few minutes. Combine rice & vegetable mixture. When eggplants are cool enough to handle, gently mash them & push the soft middle to the side. Mound the rice pilaf on each eggplant half. Pour tomato juice into baking pan, cover tightly & return to oven to bake about 30 minutes. Serve garnished with almonds & parsley. KI --------- 0.00--------- a 18907 Firm tofu 1.00lb CUT EGGPLANT into 1/2-by-2-inch strips. If using Italian eggplants, peel skin. In a colander, toss eggplant with salt; drain for 30 minutes. Squeeze gently to remove excess water. Pat dry with paper towels. In a small bowl, mix soy sauce, sugar and chicken stock. Preheat wok until hot over high heat. Add 3 tablespoons of the oil, tilt wok to coat sides. When hot, add 1 layer of eggplant, stir-fry until seared and tender (about 3 minutes). Remove to colander. Drain over a bowl to catch juices. Cook remaining eggplant in same manner adding more oil if needed. Reheat wok over medium-high heat. Add remaining 1 tablespoon of the oil, ginger, garlic and chile; cook gently but do not brown. Add water chestnuts and half of the green onions; stir-fry together for 5 seconds. Increase to high heat, add reserved soy sauce mixture and eggplant juices; bring to a boil. Return cooked eggplant; toss quickly over high heat until most of the sauce is reduced and absorbed into eggplant (about 1-to-2 minutes). Fold in vinegar and sesame oil. Remove to serving dish. Top with remaining green onions and sesame seeds. Serve hot or cold. er needed for Pilaf and bring to a boil add NE mix and simmer 15 minutes. 8211 you want to add 0.00 8212 Flour 2.00c 8212 Baking soda Cut the eggplants in half lengthwise. With a small knife, cut away the eggplant flesh from the skin without breaking the skin (if planning to stuff the shells, leave 1/4-inch of the flesh with the skin as a firm base) and set the shells aside. Dice the eggplant flesh and push through the medium blade of a meat grinder as quickly as possible to avoid discoloration. (Or the eggplant may be pureed in a blender or food processor. ) Heat the oil in a frying pan and saute the scallions and garlic. Add the parsley, fennel, allspice, wine, and the diluted tomato paste. Stir in the eggplant pulp, season with salt and pepper, and simmer for 20 minutes. Taste to adjust seasonings. Add the bread crumbs to absorb excess liquid. Stuff the eggplant shells, if desired, and place in an oiled baking dish. Bake in a moderate oven (350 F) for 35 minutes. Serve warm - or particularly good - cold. peppers and onions. Per Serving (using egg mayonnaise I think -K. ): Calories: 535 Grams of Fat: 15 Choose firm purple eggplant, remove stalk and without peeling, cut into thumb size pieces. Heat oil in wok until very hot. Put eggplant in, turn heat to low, stir fry until it's soft (about 3 minutes). Then press eggplant to squeeze out excess oil. Remove eggplant from wok and set aside. Into wok add chopped garlic, ginger, and hot bean paste, stir a few seconds, add soy sauce, sugar, salt, and soup stock and bring to boil. Add eggplant, cook about 1 minute until sauce is gone. Add vinegar and sesame oil and stir until heated through. Sprinkle with chopped green onion. Mix carefully and serve. Notes I don't what eggplants are like in your part of the kitchen, but here they are usually quite large and one eggplant will suffice. If you can't find hot bean paste at your local Asian grocery, I find that black bean paste and little chili works fine. (Fro, Pei-Mei's Chinese Cookbook vol 1) ix slices will fit on one skewer without touching. Cover with barbecue sauce and pre-heat PREPARE THE TART DOUGH. Partially prebake it and set it aside. Preheat the oven to 450F. Slice the eggplants into rounds or diagonal pieces about 3/8-inch thick. Coat a baking sheet with a film of oil; then lay down the eggplant slices. Brush the surface generously with plenty of oil so the eggplant will not dry out; excess oil can always be blotted up later with paper towels. Season with salt and pepper and bake in a 450F-to-500F oven until the eggplant slices are lightly browned and tender, but not completely soft, about 10 minutes each side--they will bake further in the tart. Bring a pan of water to a boil, plunge in the tomatoes to a count of 10, and immediately remove them to a bowl of cold water to stop the cooking. When they have cooled, peel them, then slice off ends, pull out the pulp and seeds with your fingers, then slice them into rounds as thick as the eggplant. (If the tomatoes are large, then cut the slices in half. ) Set the oven heat at 375F; beat the eggs and the egg yolk together then whisk in the light cream. Add 1/2 teaspoon salt, several grindings of black pepper, a few scrapings of nutmeg, and the basil. Scatter the cheese over the surface of the partially baked crust. Loosely layer the eggplant and tomatoes over the cheese; then pour the custard over all. Bake the tart until the custard is set and the surface is golden--about 35-to-40 minutes. Let it cool at least 10 minutes before serving. This tart would go nicely with a California pinot noir. Makes one 9-inch tart. 4.00ts c 18908 Salt 1.00ts d 18908 Oil 4.00tb e 18908 Basil 2.00ts f 18908 Garlic Preparation time: 20 minutes Baking Time: 1 hour In a large pot, bring water to boil. Slice the eggplant in half and scoop out the insides. Place the eggplant shells in the water and cook until soft, about 10 minutes. Chop the eggplant insides and set aside to saute. In another saucepan, bring the quinoa and water to a boil, then reduce the heat, cover, and cook until all the water is absorbed, about 15 minutes. In a large frying pan, add the water and heat over medium heat. Then add the onion, garlic, peppers, and the eggplant insides, and saute, adding a little more water as needed. Then add the tomato puree, salt, pepper, walnuts, and chickpeas. Cover and simmer about 5 minutes, stirring occasionally. Preheat oven to 350. Turn off the heat for all three pans. Drain the eggplant shells from the water. Add the cooked quinoa, wheat flour, and gluten flour to the vegetable saute and stir well. Place the eggplant shells in a large casserole dish with a cover. Fill the eggplant shells with the quinoa mixture. Put the cover on the casserole dish, and place in the oven. Bake at 350 for 1 hour. Serve with a steamed vegetable, such as cauliflower, and a green salad, such as a spinach salad. c 18910 Catsup 0.25c d 18910 Salt 0.50ts e NOTE: (yellow bean sauce from Thailand is saltier than sauce from Hong Kong or China, so season to taste) Slice unpeeled eggplant crosswise into slices 1/8-inch thick. Cut tofu into 1/2-inch cubes. Heat oil in skillet; add garlic and stir-fry until light brown (don't burn!). Add eggplant and tofu and cook for 5 to 7 minutes. Add remaining ingredients; mix gently. Serve immediately, since eggplant and basil turn dark if dish sits after cooking. Makes 3 to 4 servings. i Heat oil in a frying pan over medium heat. Add garlic, onions & saute for 5 minutes. Season with 1 tb tamari & half the garlic, basil & salt. In a small pot, combine the flour & nutritional yeast. Add water, tahini & the rest of the seasonings. Mix well. Over a low heat, cook slowly for 15 minutes, stirring frequently until the sauce thickens. If too thick, add more liquid. Oil an 8 X 12 inch baking dish. Pour in a layer of sauce, then a layer of sliced eggplant & a layer of onions. repeat the layering, finishing with the sauce. Sprinkle with Paprika. Bake at 350F for 30 minutes. d 18911 Water, or more, optional 1.00tb e 18912 Firm tofu 10.50oz a 18912 Vegetable oil 0.25c Sprinkle eggplant with salt, place in a colander & set aside for 20 to 30 minutes. In a medium pot, heat ghee. Saute onion till translucent. Add all the spices in order & saute for 2 minutes, stirring constantly. Rinse eggplant. Add to the pot along with the apple juice & water. Cover & simmer over low heat for 10 to 15 minutes. In another pot, cook the spinach in a very small amount of water till it becomes limp but remains bright green. Drain & cool. Chop when cool enough to handle. Add bell pepper to the eggplant, cook for 5 minutes. Stir in spinach, lemon juice & extra salt if required. Simmer for 2 to 3 minutes. Serve over rice toped with toasted cashew nuts. 18913 Frozen banana, sliced 1.00 b 18913 Ripe banana, sliced 1.00 c 18913 Chopped fruit 0.00 In a large pot of boiling water, cook macaroni 8-10 minutes, just until tender. Drain, and reserve 1/4 cup of the cooking liquid. Place cooking liquid in a large bowl, stir in Parmesan cheese, scal- lions, oil, and pepper. Add macaroni, toss well to mix. Set aside. Spray large nonstick skillet with spray. Add eggplant; cook 2-3 minutes on each side, until tender. Preheat oven to 400F. Spray an 8" square pan with nonstick spray. Layer half the tomatoes and eggplant in pan; sprinkle with basil. Spread macaroni on top; layer remaining tomato and eggplant over macaroni. Sprinkle with cheddar cheese and paprika. Bake 20-25 min. , until bubbly. Each serving provides: 1 fat, 1 protein, 2 vegetables, 2 breads, 15 calories. Per serving: 324 calories b 18914 Lemon juice 1.00tb c 18914 Syrup Heat the oil with half of the mustard seeds in a large saucepan. Add remaining mustard seeds when the cooked seeds begin to pop. Add the garlic and saute until tender. Add the spinach, a small amount at a time, stirring occasionally to keep the spinach from scorching. When the spinach wilts, add the eggplant, ginger, jalapeno chiles, tumeric, paprika, coriander, and cumin. Saute to blend the flavors. Cover, and cook over medium-low heat for 15 minutes. Add the tomatoes and season to taste with salt. Cook, uncovered, 5 minutes longer. Garnish with cilantro. b 18915 A-1 sauce 1.00tb c 18915 Oil 2.00tb d 18915 Garlic, minced 1.00ts e 18915 Onion Heat oil in 12-inch skillet over medium heat. Cook onion and garlic in oil about 2 minutes. Stir in eggplant and salt. Cook over medium heat 15 minutes, stirring occasionally. Add remaining ingredients. Cook 15 minutes longer, stirring occasionally, until vegetables are soft and no excess liquid remains. ABOUT 3-1/2 CUPS SAUCE; 10 CALORIES PER TABLESPOON. To Microwave: Place onion, garlic and oil in 3-quart microwavable casserole. Cover tightly and microwave on high 3 to 4 minutes or until onion is softened. Add eggplant and salt. Cover tightly and microwave 3 minutes. Add remaining ingredients. Cover tightly and microwave 3 to 5 minutes longer or until vegetables are soft. Let stand 5 minutes. Serve with slotted spoon. 18916 All-purpose flour 2.00c a 18916 Shortening 0.50c b In a large skillet, heat oil & sherry till bubbling. Add onion & cook for 5 minutes. Add garlic, eggplant & pepper. Cover & cook for 2 minutes. Add nutmeg, basil & tomatoes. Bring to a boil, lower heat & simmer, uncovered for 20 minutes. Season to taste. Serve immediately over cooked pasta. 1.00lb e 18916 Pumpkin, canned 16.00oz f Cook and stir the onion in oil in a 10-inch skillet until tender but not brown. Add the sausage, cooking and stirring , until the sausage is done then drain. Mix the eggs, half and half and the oregano well with a fork. Pour into the sausage mixture in the skillet. Cook over medium heat. As the mixture begins to set at the bottom and sides, gently lift the cooked portion with a fork or spatula so that the uncooked egg mixture can run under the cooked portion. Avoid constant stirring as this will make the eggs tough and hard. Cook until all the eggs are cooked but still moist, about 3 to 5 minutes. 5662 Toffee candy bars, crushed * 3.00 5662 Premium chocolate ice cream 1.00qt 5662 Choco-wafer cookies-broken 12.00 5662 * You can use part yogurt if so desired. ** Any kind of fresh herbs such as dill, chives, parsley, tarragon, or ~--------------------------------------------------------------------- ~--- Blend mayonnaise, sour cream and lemon juice. Finely chop 1 hard-cooked egg and stir into mayonnaise mixture. Season with salt, pepper, and sugar. Thoroughly rinse herbs, pat dry, and chop. Blend with the sauce. Slice rest of the hard-cooked eggs in half and arrange in the sauce and serve. * There should be about 1/2 cup of the shredded cheese. ~------------------------------------------------------------------------- In a large saucepan, soak the beans overnight in the water. (Or bring to boiling, simmer for 2 minutes, cover and let stand for 1 hour. ) Do not drain. Add the 1/4 cup of onion, garlic, and the 1 tsp of salt. Then cook for another 2 hours or until very tender. Combine the UNDRAINED tomatoes, the 2 tbls of chopped onion, 1/2 tsp of salt and cayenne. Set aside. Heat the 2 tbls of vegetable oil in a large heavy skillet. Add the beans with the liquid, mash the beans in the skillet. Cook, uncovered, over medium heat 3 to 5 minutes or until very thick. Cook peas according to the directions on the package and drain. Toss with the ham; cover and keep warm. Heat 1/4 inch of vegetable oil in a another heavy skillet. Fry tortillas 20 to 40 seconds per side or until crisp and golden. Drain on paper toweling. Spread about 1/3 cup of the bean mixture on each tortilla and keep them warm in a 300 degree F oven. In the same oil fry the eggs until they are set. Season with the salt and pepper. Place an egg on the top of each bean covered tortilla. Sprinkle each with about 1/2 cup of the ham mixture. Spoon some of the tomato sauce on top and sprinkle with the cheese. Serve hot. 0.50c 5665 Sugar; granulated 6.00tb "Riverbend is a favorite breakfast and brunch stop for anyone who gets up early (Regulars arrive daily with the staff at 6:30 a. , catch up on local news withfriends, read their papers and sip the good black coffee knowing that the biscuits will be out at 7:15. ) Others know that breakfast is served throughout the day at the Riverbend, and they often arrive late at night for a delicious Riverbend omelet or other brunch specialty. Looking for a slant on the traditional "twins", Eggs Benedict and Eggs Sardou, the Riverbend developed Eggs Riverbend for those who can't seem to make up their minds! It is a customer favorite. " SPINACH MIXTURE: Cook all of the ingredients together, uncovered, for about 1/2 hour until soft and blended. TO SERVE: Top an English muffin with one piece of Canadian bacon, some mozzarella cheese, spinach mixture and a poached egg, Top with Hollandaise sauce. 5665 Salt 0.50ts Cut each chicken into 16 squares. Combine with the yogurt, salt, tumeric, mustard, curry powder, cardamom, lemon juice and vinegar and let stand for 1/2 hour. Thread on skewers 2 chicken pieces, 1 slie of onion, 2 chicken pieces, 1/2 tomato. Repeat till all ingredients are used. Cook slowly, turning occasionally and brushing with the marinade, over hot coals OR under the broiler till the chicken is tender, about 10 minutes. Transfer to a hot platter, sprinkle with lemon juice and garnish with fresh tomatos, green pepper rings and fresh mint or parsley. 9258 Pieces of dried galangal 6.00 9258 Coconut milk 1.00cn 9258 Sugar 2.00tb 9258 Put all ingredients into pan, select white bread, and push start. 9258 Dried crushed red chilis 1.00ts 9258 - (optional) 0.00 9258 Water 7.00c beating well. After each one, stir in salt, nutmeg, milk and extract. Pour into 2 deep dish unbaked, pie shells. Bake at 425 for 20 minutes. Then lower oven to 325 and bake for 30-40 minutes longer. 9259 Water 5.00c 9259 Stems fresh lemongrass 2.00 Wash elderberries. Remove stems. Cover with water. Cook until soft. Drain through jelly bag. Wash grapes. Remove stems. Cover with water, cook until soft. Drain through jelly bag. Combine elderberry and grape juice in equal proportions. Add 3/4 cup sugar to each cup juice. Boil rapidly until jelly sheets from spoon. 9259 in slivers 0.00 Sift together 1-1/4 cup confectioners sugar, flour, salt and cocoa 3 times. Set aside. Beat egg whites with cream of tartar in bowl until stiff peaks form, using electric mixer at high speed. Set aside. Beat egg yolks in another bowl until thick and lemon colored, using electric mixer at high speed. Beat in vanilaa and water. Blend in dry ingredients, beating well. Fold in beaten egg whites. Spread batter in greased and waxed paper lined 15x10x1 inch jelly roll pan. Bake in 375 oven 15-20 minutes or until cake tests done. Meanwhile, lightly dust a clean dish towel with confectioners sugar. Loosen cake around edges with spatula and invert cake on towel. Lift off pan and carefully peel off paper. With a sharp knife, cut off crisp edges. Roll up cake gently, from narrow end, by folding edge of cake over and then tucking it in towel. Continue rolling cake, using towel as aid. Let cake cool in towel on rack. Whip heavy cream in bowl until thickened, using electric mixer at high speed. Add sugar, beating until soft peaks form. Fold in marshmallows. Unroll cake. Spread with cream mixture. Reroll (without towel) Combine cooled chocolate and 2 cups confectioners sugar in bolw. Add enough light cream to make a frosting of spreading consistency. Spread over cake roll. Sprinkle with pecans. Refrigerate until serving time. Makes 10 servings. 0.00 9260 Shrimp 16.00lg Serve these not-too-sweet cookies in the traditional English fashion with your favorite cup of tea. They are delicious with a dab of jam or marmalade and hold up well when dunking. In a bowl, cream butter with sugar until very light. Add well beaten egg, cream and vanilla. In a separate bowl, sift flour with baking powder; add creamed mixture and blend well. Roll dough into a log and wrap in aluminum foil. Chill overnight, or in freezer for 2 hours if rushed for time. Preheat oven to 350 Remove dough from refrigerator, slice very thin and place on greased cookie sheet. Bake 5-8 minutes at 350 Variations: For various holidays decorate with colored sugar, beads or icing. Or substitute almond or lemon extract for the vanilla to vary the flavor. Yield: 10 dozen. 1.00 veg 18912 Tofu Whipped Cream Topping Vegetarian 30331 1 -1 -1 - Ripe fresh raspberries Using a serrated knife, cut each bagel into 4 more or less equal slices. Smear cream cheese on each slice. Spread raspberry jam over the crem cheese on all but the top layer. Press some fruit into the jam, and stack the slices to form the sandwiches. Serve with good strong coffee or tea. Pass the napkins. Serves 2. -1.00 -1.00 -1.00 veg 18914 Tofu Yogurt Sauce Vegetarian CLEAN AND CUT the whole broccoli into small pieces. Use all of the broccoli except the end chunks. Mix together the broccoli, onion, sunflower seeds, raisins and mushrooms. Make the dressing by mixing the mayonnaise, vinegar and sugar. Twenty minutes before serving, toss the salad. Toss with the bacon and the dressing. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18916 Tofu-Pumpkin Pie *** The Cake *** In a bowl cream the butter and sugar. Add eggs one at a time, beating well after each addition. Blend in vanilla. Combine the dry ingredients and add alternately with the milk, beating until smooth. Spread in a greased 9-inch square pan. Bake in a preheated 350oF oven for 40 minutes or until test done. *** The Glaze *** Combine the sugar and liquid, beating until smooth anf fairly thin, add coloring and spread on the warm cake. Sprinkle with almonds. 00 -1.00 -1.00 -1.00 - Green food coloring, optional slivered almonds, optional In amixing bowl, cream butter and sugar. Add eggs, one at a time,beating well after each addition. Blend in vanilla. combine baking powder and salt; add alternately with the milk. Beat until smooth. Spread into a greased 9x9 inch square pan. Bake at 350 F for 40 minutes or until cake test done. For glaze, combine confectioner's sugar and milk or whiskey, stirring until smooth and fairly thin. If desired, add 1-2 drops of food coloring and stir until well blended. Spread glaze over warm cake. Sprinkle with almonds if desired. Makes 9-12 servings. 00 -1.00 cak 18920 Tomatillo Cream Sauce Sauce/condm Mexican 30341 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 18921 Tomatillo Guacamole Mexican Combine all ingredients thoroughly and store in an airtight jar or container. Will keep for up to 3 months. Makes about 2/3 cup. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 18922 Tomatillo Sauce Sauce/condm Mexican 30343 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Fry onions in cooking oil until soft. Add minced garlic and brown lightly. Drain oil. Add ground beef to onions and saute until meat turns a light brown. Add chopped olives, eggs, salt and black pepper, raisins, pinch of red pepper and milk. Allow to simmer (uncovered) over low heat for 5 mins. PASTRY DOUGH: Any good grade of commercial pie crust mix will give satisfactory results -or- use your own favorite recipe . Roll out dough 1/8" thickness and cut with a 5" cutter. Place meat filling on one side of the dough. Fold the other side over the filling and pinch the edges. Deep fry in hot cooking oil until crisp and brown . bake in a 400 F oven until the crust is a golden brown Yields 5 meat pies Posted by Jodi Edmundson epper to taste. Fry quickly in hot deep fat. Serves 4 8222 Parkay margarine 0.50c Mix flour, salt and sugar; add shortening and mix well. Add beaten egg to water and then to dry mixture. Dough should be soft but not sticky. Make small balls of dough. Roll out to 5 inches diameter and 1/8" thick. Place a heaping teaspoon of filling on half of rolled out dough turning other half of dough over and pressing edges together. Pinch edges between thumb and fore finger giving the dough a half-turn. Fry in deep fat until golden brown. Drain. To make fruit filling, add enough water to cover the dried fruit and raisins. Cook over low heat until tender. Add sugar, spices, and nuts. Mix until well blended. ( A 21 oz. can of fruit pie filling can be substituted for the fruit filling. ) n. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one laye Paprika Garnish: red bell pepper strips and cilantro leaves In small bowl, with pastry blender or 2 knives, cut margarine into flour until mixture resembles corn meal; sprinkle with ice water and, using fork, mix to form soft dough. Roll dough between 2 sheets of wax paper to form rectangle about 1/4 inch thick; remove paper and use 2-inch diameter plain or fluted cookie cutter to cut dough into rounds. Roll scraps of dough and continue cutting until all dough has been used (should yield 24 rounds). Combine pork (or ham), cheese, mustard, and red pepper in small bowl and set aside. Preheat oven to 375. Beat egg white lightly and brush an equal amount onto each pastry round. Spoon an equal amount of the meat mixture (about 1/2 rounded teaspoon) onto center of each round; fold pastry over, turnover-fashion, to enclose filling. Press edges of dough together to seal. Transfer turnovers to nonstick cookie sheet. Add milk to egg yolk and beat lightly; brush an equal amount of mixture over each turnover and sprinkle each with a dash of paprika. Bake until turnovers are golden brown, 15 to 20 minutes. Transfer to warmed serving tray; garnish with red pepper strips and cilantro. Chili sauce or salsa can be served as a dipping sauce. d mash. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt. Serve immediately. Posted by Linda Davis 0ts 8224 The fingers or a rolling 0.00 DIRECTIONS: Heat oven to 350-F. Into large mixer bowl, sift flour with Ground Chocolate, sugar, baking soda, cream of tartar and salt. Add shortening and 3/4 cup buttermilk. Beat on low speed to combine ingredients. Beat on medium low speed for 2 minutes. Add remaining 1/4 cup buttermilk, eggs and vanilla. Beat additional 2 minutes. Line two 8 by 1 1/2" round cake pans with waxed paper. Spread batter into pans. Bake at 350-F for 30 to 35 minutes. Cool on racks 10 minutes; remove layers from pans. After completely cooled, frost with Empress Frosting*. *separate recipe out all the lumps. Divide the mixture into 3 equal portions. Place meat in a large bowl and rub thoroughly with one portion of the above mixture. Let stand 1 day. Follow same procedure on second and third days. Turn meat several times a day. Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping. Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly. DIRECTIONS: In 2 quart heavy saucepan, heat half & half with butter and sugar, stirring until blended. Add Ground Chocolate, mixing with wire whip until smooth. Heat on medium low until mixture is thick and shiny and runs off the spoon like syrup and the first bubble appears on the surface (160-F). Do not boil or overcook frosting. Cool 5 minutes, then add vanilla. Place pan of frosting in bowl holding a tray of ice cubes and some water. Beat slowly with a spoon until frosting holds a shape. Frost cake; refrigerate if necessary to firm frosting. ight. In the morning, bring to a boil in the same water in which corn has soaked. Cook for 3 hours or until hulls loosen. Add more water as necessary during the cooking process. Drain off water and wash corn in clear water, rubbing vigorously until all the hulls are removed. Bring to the boil again in clear water and drain off water. Boil again. Drain. Add salt, 1 teaspoon to each quart of hominy. Use an enamel kettle for cooking hominy; do no Place the chiles on a cookie sheet, and roast in a 350 degree oven until slightly toasted (when you can smell them, they're done). Remove from the oven, and slit open. Remove the seeds and veins, then cover the chiles with boiling water. Allow to sit for about 30 minutes. remove the chiles from the water (reserve water), and scrape the pulp from the chiles. Discard the skins (which can give the mixture a bitter flavor. ) Return the chile pulp to the soaking water and reserve. Saute the garlic and onion in the lard until very soft but not browned. Stir in the flour, and the stock. Stir until thickened, then add the chile pulp mixture. Add the spices, and simmer until thickened. Place the mixture in a blender, and blend until smooth. Season to taste with salt. If you want a hotter mixture, add cayenne to taste. m 12368 Semisweet baking chocolate 2.00oz a Fry corn tortillas in deep fat to soften. Immerse in chili sauce and place on a warm oven-proof plate. Sprinkle with grated cheese and chopped onion. Cover with red chili sauce and place another tortilla on top. Repeat the process then pour enough chili sauce over them to cover tortillas. Three tortillas make one serving. A fried egg is traditional on top of each enchilada. der the brine. Bacon prepared like this will keep about one year. Have sections of bacon smoked at smoke house as need Fry tortillas in fat to soften. Heat garlic in oil then discard garlic. Blend flour into oil. Stir in green chili sauce and heat thoroughly. If mixture is too thick, add water. Add salt to taste. Layer tortillas with sauce, minced onion and cheese on oven-proof plates. Sprinkle cheese on top. Use 3 tortillas for each serving. Place in oven to allow cheese to melt. NOTE: For a real New Mexican touch place a poached or fried egg on top. The egg seems to help meld the flavors. Place the beets in a saucepan and add water to cover with salt. Bring to a boil until the beets are tender, about 30 minutes, depending on the size or age of the beets. Drain and let cool. Remove the skins and slice the beets. Trim off the bottom of the endives and cut them into 1 1/2 inch strips. Drop the pieces into cold water. Drain and pat dry. Peel and slice the onion. Combine the mustard, vinegar, salt and pepper in a salad bowl. Add the oil and blend well with a wire whisk. Add the beets, endive, onion and parsley. Toss well and serve. Serves 4. 0000018908 0000018908 0000018908 0000018908 0000018908 0000018909 0000018909 0000018909 0000018909 0000018909 0000018909 0000018910 0000018910 0000018910 0000018910 0000018910 0000018910 0000018910 0000018910 0000018910 0000018910 0000018911 Place cubed bread in bowl. Add 2 c milk to absorb. Heat 1/2 c milk over low heat, and add chocolate. Stir occasionally until chocolate melts. Cream butter and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla, cinnamon, and chocolate mixture. Fold in bread mixture and let stand 20 minutes. Grease 2 1/2 quart pudding mold or use 2 8x4 inch loaf pans or 8-inch round or square cake pans, and line with parchment paper. Pour mixture into mold and cover with foil. Tie top with kitchen string to keep out any moisture from steam if pan does not have cover or lip lg enough for crimping foil. Steam about 1 hour 15 minutes, or until cake tester inserted near center comes out clean. Remove lid or foil and cool slightly on rack. Invert mold onto plate, and remove parchment, if used. Cool to room temperature, then wrap and refrigerate if serving more than a few hours later. Creme Anglaise: Combine vanilla bean, whipping cream, and milk in a saucepan with heavy bottom, and scald. Let stand 30 minutes to allow flavors to develop. Strain. Beat egg yolks and sugar in bowl until pale yellow. Gradually beat in warm milk mixture and return to saucepan. Cook over low heat, stirring constantly, until sauce coats back of spoon. Pour sauce into container, and place square of parchment or wax paper directly on top to prevent skin from forming. Cool to room temperature before refrigerating. Can be made up to 3 days ahead. To serve: Cut pudding into 12 wedges if round pan is used or into slices for loaf. Spoon Creme Anglaise onto dessert dish and place wedge or slab over sauce. Or lace sauce over pudding. Garnish with berries, sprigs of mint, or a dusting of powdered sugar. Makes about 12 servings Adapted by food writer Steven Raichlen 20 0000018920 0000018921 0000018921 0000018921 0000018921 0000018921 0000018921 0000018921 0000018921 0000018921 0000018922 0000018922 0000018922 Combine ingredients in the top of a double boiler, or use an earthenware bowl placed over (but not touching) simmering water. Cook, stirring, until mixture thickens and coats the back of a spoon, 6 or 7 minutes. Pour through a fine mesh strainer into a sterilized glass jar. Cover airtight and refrigerate when cold (mixture will thicken as it cools). Use within 4 weeks. Makes approximately 1 cup. PER TABLESPOON: 70 calories, 1 g protein, 5 g carbohydrate, 5 g fat (3 g saturated), 51 mg cholesterol, 2 mg sodium, 0 g fiber. From an article by Jacqueline Mallorca in the San Francisco Chronicle, 8/18/93. 0000018925 0000018925 0000018926 0000018926 0000018926 0000018926 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 0000018927 Peel and thinly slice the cucumbers, cover with sugar and let stand for 24 hours. Strain the cucumber juice and sugar into a preserving kettle, reserving the cucumber slices, and simmer the juice gently until the sugar dissolves. Tie the ginger into a cheesecloth bag and bruise it with a hammer. Add the bag to the syrup and boil for 45 minutes. Add the cucumber slices and boil for ten minutes. Leave mixture in the preserving kettle and let it stand, covered, for 12 hours. Boil the mixture hard for 15 minutes; remove and discard the ginger. Ladle the conserve into hot, sterilized jars and seal immediately . Makes approximately 12 half-pints of delicious crunchy conserve. oda 0.50ts 7882 Salt 0.25ts 7882 Clove garlic, crushed 1.00 In a bowl, mix water, yeast, oil & salt. Beat in the white flour, followed by the whole wheat flour. Mix well. Oil the dough's surface & allow to proof till light, about 25 minutes. Knead dough slightly, till soft. Cut into 6 poeces & roll each piece in cornmeal. Form each ball into muffins, 3 3?4 inches in diameter. Place on a cookie sheet. Preheat oven to 350F & bake for 15 minutes. 7883 Very strong black tea 2.00c Remove seeds from fruit. Cut fruit into very thin slices. Cut each slice in quarters. Remove pithy inner portion from each section of fruit. Add 1 1/2 quarts water to each pound of fruit. Let stand 24 hours. Boil hard 1 hour. Add 1 pound sugar to each pound fruit and liquid. Boil slowly 45 minutes or until juice sheets from spoon. nd ashes 0.00 7883 From fireplace 0.00 Cook, stir until sugar is dissolved. Cook until firm ball in cold water or 244 F. Add 1 1/2 T. butter and 1/2 t. vanilla. Pour in thin layer on greased slab. While warm, mark in squares. Wrap in paper when cold. 12.00 7884 Tomatoes 2.00md 7884 Beef liver Makes 12 servings Melt chocolate; cool. Combine milk, granulated sugar, and beaten egg yolks in top of double boiler. Cook over boiling water, stirring constantly, until thickened. Cool. Cream butter, powdered sugar, and cooled chocolate together. Blend into cooled egg-yolk mixture. Beat egg whites until stiff. Fold chocolate mixture into egg whites. Blend well. Combine graham crackers and pecans. Sprinkle half the graham cracker crumb and nut mixture over the bottom of an 8-inch square pan. Pour chocolate mixture into pan; top with remaining crumb and nut mixture. Chill for 24 hours. To serve, cut cake into squares. Garnish with whipped topping. 7884 Ground ginger 0.25ts 7884 Water,divided 4.00tb 7884 Onion,cut in w Slice a few of the chanterelles and cook them in the butter for 5 minutes. Skim the slices from the pan and reserve for garnishing the stew. Add the parsley stems, scallions, garlic, snails and the remaining chanterelles to the butter and cook for 5 minutes. Add the flour and stir until the flour looks gritty. Slowly add the chicken stock, wine, herbs and spices, season to taste, and simmer for 2 hours. Beat the egg yolks, vinegar and cream together and stir in a little of the simmering liquid. Turn the heat to the lowest point and add the egg yolk mixture to the stew. Stir until creamy and silken. Serve in shallow bowls, garnished with the chanterelle slices. 0tb 7885 Clove garlic, crushed 1.00 7885 Chicken stock 0.75c SOAK THE BEANS OVERNIGHT IN WATER. Drain. Place beans in a pot, add broth, cover and cook over medium heat until beans are soft, about 30 minutes. Meanwhile, place another pot on the stove, add oil, place over medium heat, add garlic and onion and cook, stirring occasionally, for 7 minutes, or until onions soften. Add the escarole and continue to cook until wilted, another 10 minutes. Add the beans and broth to the pot with the escarole. Add salt and pepper as desired, cover and simmer for 20 minutes. Serve piping hot. 2.00tb d 21691 Salt & pepper 0.00 e 21691 Sugar 1.00pn f 21691 Fresh chives, chopped 2.00tb g Place the beans in a bowl, cover with water and soak overnight. Pour the beans and the water in which they were soaked into a heavy saucepan. Bring to a boil over high heat, then lower the heat and simmer, covered, for about 1 hour or until tender. Stir occasionally. Heat the oil or melt the lard in a large heavy casserole over medium heat. Pat the brisket dry and add it to the casserole. Stir the beef until it is quite brown on all sides. Remove it from the casserole and set aside. Add more oil or lard to the casserole if needed, then add the onions and garlic and cook until the onions are translucent. Stir in the green peppers, basil, bay leaf, ground chile, cayenne pepper, caribe, and cumin. Cook for about 1 minute, then add the corn flour(masa harina) and cook 1 or 2 minutes longer. Return the brisket to the casserole and add the tomatoes and their liquid. Bring to a boil, then lower the heat and simmer, uncovered, for 2 hours. Stir occasionally. Stir in the salt and black pepper. Taste and adjust seasonings. Add the coffee and simmer, uncovered, for 1 hour longer. Add the kidney beans to the chili. Simmer, uncovered, for another 1/2 hour. ~ 0.00 j 21692 Green pepper strips 0.00 k 21692 (red, yellow comb w green) 0.00 Dissolve the yeast in warm water for 10 minutes. Add the coriander, cinnamon, white pepper, fenugreek, salt, oil and lukewarm water, and stir well. Slowly add the flour until a mass forms. On a floured board, knead the dough for 10 minutes or until it is smooth and tiny bubbles form. (note: this recipe makes a stickier dough than usual) Reserve a 1-inch piece of dough. With floured hands spread the dough out on an ungreased pizza pan. Using a sharp knife, score the dough in a design similar to the spokes of a bicycle wheel. Place the reserved ball of dough in the center of the scored dough. Cover and let rise one hour. Bake at 350F for an hour or until golden brown. Combine the topping ingredients in a small bowl. While still warm brush the bread with topping. Yield: 1 16-inch loaf. 21693 Pepper 0.25ts g 21693 Garlic clove; minced 1.00 Line an 8 inch square pan with foil: butter foil. In a 4 quart saucepan, mix sugar, cocoa and salt. Stir in milk. Cook over medium heat, stirring constantly, until mixture comes to a rolling boil. Boil, without stirring, to 234 degrees. Remove from heat, add butter and vanilla -Do Not Stir! Cool at room temperature to 110 degrees. Beat with a wooden spoon until fudge thickens and looses some of its gloss. Spread quickly into the prepared pan. Cool. Makes about 1 3/4 pounds of fudge. * reqular cocoa works well, too. 9260 Shells from the shrimp, 0.00 9260 including heads, if 0.00 9260 available 0.00 9260 Water 5.0 CREAM TOGETHER SUGAR, SHORTENING, EGGS AND FLOUR. ADD SODA AND BUTTERMILK. MIX IN SALT AND BAKING POWDER (ADD 1 DROP LEMON EXTRACT IF DESIRED) ADD MASHED BANANAS AND FOLD IN NUTS AND VANILLA. BAKE ABOUT 35 MINUTES AT 350 DEGREES IN GREASED AND FLOURED OR PAPERED PAN. This recipe won my friend first prize for quickbreads at the L. County Fair, in Pomona, Ca. 0.50 9260 (Galanga), sliced in Preheat oven to 325'F. Melt chocolate on a large square of aluminum foil in a very low oven, bringing up edges of foil to prevent spillage. Cool to room temperature. Grease and flour an oblong shallow baking pan, preferably glass, 12x8x2". Sift flour, baking soda, and salt onto waxed paper and set aside. Beat butter in a large bowl until very light and fluffy (easier with an electric mixer). Add brown sugar and beat until very fluffy and no trace of sugary "grittiness" remains. Add eggs and beat until well blended, then stir in melted chocolate and vanilla. Add flour mixture alternately with sour cream, beating after each addition with a wooden spoon. Add boiling water and stir in well. At this stage the batter will be thin. Pour at once into prepared pan and bake in preheated oven for 35-40 minutes, or until cake tests done. Turn out onto cake rack and frost with Chocolate-Peanut Butter Frosting (recipe follows) or cut into squares and serve with whipped cream or vanilla ice cream. 4.00tb 9260 Lime Juice 1.00tb 9260 Straw Mushrooms, drained 1.00cn 9260 Stems fresh Coriander Leaves 2.00 9260 In Medium Jar With Lid, Combine All Ingredients. Shake Vigorously Until Well Blended. Store in Refrigerator Until Ready To Use. Makes 3/4 Cup. oked 1.00c 9261 (10.5-oz) condensed tomato 1.00cn 9261 soup 0.00 In a medium sized saucepan, combine the sugar, raisins and water, and bring to a boil. Boil for 5 minutes. (Note, you may substitute 3/4 cup light brown sugar and 3/4 cup granulated sugar; you may also substitute 1 cup of water and 1/3 cup light rum). Meanwhile, while the raisin mixture is boiling, add 1/4 cup short- ening. In a large mixing bowl, combine flour, spices, soda and powder. Mix well, and add the holiday fruit and nuts. In a small bowl, beat the eggs well. When the raisin mixture has boiled for 5 minutes, QUICKLY add the egg mixture to the raisin mixture and then QUICKLY add all to the flour mixture and blend well. Pour into a lightly greased tube pan and bake at 300F for 1 1/2 hours. Cool completely. 9262 Sweet red pepper diced 0.50 9262 Butter 2.00tb Put 4 sirloin steaks,each about 6 ounces,between pieces of waxed paper and pound to a 1/3" thickness. Heat in small saucepan: 2 tablespoons butter. Add: 4 tablespoons finely chopped shallots and cook until shallots are lightly browned. Add: 2 tablespoons Worcestershire sauce and heat to bubbling. Keep the sauce hot. Heat in 12" skillet or chafing dish: 6 tablespoons butter. When it begins to brown,add steaks and cook for 3 minutes. Turn and cook for 2 to 3 minutes longer or until done to taste. Transfer to a serving dish and sprinkle with salt and a generous amount of freshly ground pepper. Presentation: Spread the shallot sauce over the steaks and sprinkle with chopped parsley. sweetness, and of medium texture, between that of a paste tomato and a juicer that falls apart at a touch. The best varieties are Beefsteak, Oxheart, Brandywine, Blue River, Ruby Gold, Stump of the World. Morgage Lifter, or Big Ben. More common acceptable varieties are Marglobe, Rutgers, Big Girl, Better Boy, and From: Sheila Exner Well, I never really made a recipe (formal type) out of it but I guess I could try. (plus whatever juice is on the spoon as you catch the slices) Butter - or butter substitute Lay pieces of chicken in single layer in pan. Top with honey, then peaches and their juice. Dot with about 1 tsp of butter per piece or sprinkle liberally with butter substitute (which I used). Cover pan and bake at 350 F for about 20 minutes. Uncover and cook until chicken takes on a slightly brown color. Hope this is what you want. It is extremely simple, but really turned out a lot better than I expected. As a matter of fact, to me, it really was very good. eet mow his yard. Enjoy! John Hartman Indianapolis 10010 Salt 0.25ts 10010 Thinly sliced shallot 0.25c 10010 Curry powder freshly ground black pepper to taste About 3 cups thawed frozen or peeled fresh peaches, drained - reserve juices (use peaches canned in fruit juice (NOT SYRUP) if you absolutely have to but fresh or frozen is better) 1 2 Tbsp vegetable oil 2 Tbsp snipped fresh chives or tops of green onions Sifted cornstarch for dredging 2 Tbsp finely chopped Italian parsley Flatten chicken breasts that have been skinned, boned and halved in a gallon sized Zip-lock bag until about 1/8" to 1/4" thick (cuts down on spatters that way and you will need it for the marinade) by whacking them with a wooden rolling pin (do not use a meat mallet unless you only use the flat side. don't want to poke any holes in the bag). In a small bowl, combine apple cider vinegar, honey , mashed or minced garlic cloves, gingerroot, cayenne, salt, freshly ground black pepper and chopped chives or green onion tops. You may need to zap it in the microwave to let it mix well as the honey will be hard to stir in. Pour marinade into the Zip-lock bag that contains the flattened chicken breasts and close the bag securely. Turn and squish the bag to coat all sides of the chicken. Let set in this marinade in the refrigerator for up to 2 hours. Let chicken sit at room temperature to warm up a little for about ten minutes while you are assembling the cooking instruments. Sprinkle the sifted cornstarch onto a plate and set aside. Heat just enough vegetable oil in a non-stick pan to have a thin layer of oil over a moderately high heat. One by one, pull the flattened chicken pieces from marinade and blot lightly on paper toweling to remove most of the marinade. Dredge lightly in the sifted corn starch until you have all of the chicken pieces dusted lightly. Saute them a couple of minutes on each side until just done through. Remove any oil left in pan. Pour the rest of the marinade in the Zip-lock bag over the chicken in the pan. Pour drained peaches over the chicken and marinade. Turn heat down to medium, stirring as this comes to a boil. Watch to see if it needs either some of the reserved juice from the peaches or a little cornstarch/water mixture to thicken juices very slightly. (It will depend upon how heavily the chicken pieces are dredged with cornstarch. ) Sprinkle with finely chopped Italian parsley and serve with juices over rice. 0.00 f 18930 Sprig basil leaves OR 1 tsp 1.00 g Prepare the pasta dough according to recipe directions. Cut into strips about 13" long and 3" wide. You will need to gather all the trimmed scraps and reroll the dough to make enough noodles. This recipe should work out exactly if you roll your dough thin. Combine the ricotta,garlic,spinach,egg and salt. Mix well by hand or in food processor. To assemble the lasagne,pour a little bit of sauce in the bottom of a 9 x 13" baking dish. Cover with a layer of noodles,then layer of sauce. Sprinkle a layer of provolone,a layer of mozzarella,then a layer of Parmesan. Cover with a layer of noodles,then sauce,then the ricotta cheese mixture. Top with a layer of noodles,sauce and the grated cheeses. Finish with a layer of noodles,sauce and grated cheese. Cover the lasagne lightly(if you are using aluminum foil,make a tent with the foil so it doesn't touch the top of the lasagne). Bake for 1 hour @ 350 degrees. Remove the cover and bake for an additional 30 minutes. Allow the lasagne to set 10 minutes before serving. This lasagne will be quite firm and can be served in tidy- looking squares. Serves 6 generously. c 18931 Mixed spices 1.00tb d 18931 Mustard 1.00tb e 18931 Vinegar 2.50c Combine the chocolate chips, evaporated milk, and butter in a small saucepan. Cook over low heat, stirring constantly, until mixture is smooth and creamy. Combine the eggs, sugar, flour, salt, vanilla and pecans in a bowl and mix well. Gradually stir the chocolate mixture into the egg mixture, blending well, and pour into the unbaked pie shell. Bake in a 375 degree F. oven for 40 minutes or until the filling is set. Cool on a wire rack. 1 Cold water 3.00tb Preheat oven to 350 degrees. Mix all ingredients except topping and spoon into a buttered 1 1/2 quart casserole. Sprinkle with croutons; mix butter and Worcestershire sauce and drizzle on top. Bake, uncovered, 30 minutes until bubbly and brown. 00 a 18932 Diced celery 2.00c b 18932 Onions Lightly salt chicken breasts. Put in casserole;cover with onion slices, parsley and garlic. Pour chicken broth over all. Simmer for 30 to 35 minutes. Remove from broth. Cool. Cucumber Glaze: 2 Tbs light salad dressing 4 Tbs chopped,peeled cucumber 2 tsp grated lemon peel 2 tsp lemon juice Salt to taste Mix well and spread on chilled chicken. sugar 2.67c f 18932 Salt Drain pineapple well. Cream margarine and sugars until light and fluffy. Beat in eggs. Beat in pineapple, carrots, raisins and vanilla extract. Combine remaining ingredients. Gradually, beat into pineapple mixture until well blended. Pour into 4 greased and floured mini loaf pans ( 5 3/4 x 3") or a 13 x 9" baking pan. Bake in a 350 degree oven for 40 minutes (50 to 60 minutes with larger loaf) or until toothpick inserted comes out clean. Cool, completely. Spread with Silk Frosting, if desired. easy-to-make soup gives a whole new, flavorful meaning to the term 'broth'. It can be served hot or cold. Peel tomatoes by dropping them into boiling water for 1 minute. Under cool water, slip off peels. Coarsely chop and place in a 4 quart saucepan with remaining ingredients except the chicken broth. Simmer uncovered, over medium heat for 25 minutes. Remove bay leaf and transfer soup to a blender or food processor. Puree for 30 seconds. Set up a food mill or colander over the original saucepan Much lower in fat than real quacamole. Try this recipe, you'll be surprised! Thaw the peas by placing them in a colander and running them under lukewarm tapwater. To test if they're thawed, pop one in your mouth occasionally. Once thawed (it should only take 1-2 minutes), drain thoroughly and pour the peas into a blender or food processor. Puree the peas in the blender or food processor. Place pureed peas in a ceramic bowl and mix in the remaining ingredients. Refrigerate for several hours to let the flavors blend. Makes about 1 1/2 cups. oes, cooking until soft, and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix mustard with cold water. Combine all ingredients. Cook slowly, stirring frequently, until thick. Horsky, Simpson, PA. 8231 Shortening; vegetable 1.00c 8231 Oats; rolled, old fashioned 2.00c Begin with about 3 lbs fryer parts. Cut the breast pieces in half. Fries quickly when the pieces are small. Make a paste of the following: Spread this paste evenly over chicken pieces; stack in a bowl; cover and refrigerate at least two hours or better yet, overnight. About 1 hour before serving, heat about 1 1/2 pints cooking oil in heavy saucepan (9 inches in diameter, with depth of oil about 3 inches) to a temperature of 425 degrees. I prefer my Oster Super Cooker--but using an electric deep fryer I would have the temperature at 400 degrees. Put about 2 cups milk or Club Soda or beer in a deep, narrow bowl & dip each piece chicken in the liquid, letting the excess drip off. Dust lightly but evenly in Aunt Jemima Pancake Flour and put them on a tray for a few minutes without letting them touch each other. Fry few pieces at a time. Place on a cookie sheet without letting them touch each other and bake uncovered 350 degrees 30 minutes. Serves about 6 to 8 people. I encourage you to experiment with amount of salad dressing mix according to your own taste preferences. But much of it washes off in milk so 2 pkgs needed Ingredients: Cracklin Good Gravy Blend till smooth 1 c water & 1/4 cup cornstarch (in blender). In sauce pan over medium heat combine this with 10-oz can Banquet Chicken Broth or home made stock, 2 chicken bouillon cubes, two (10-oz ea) cans Franco American Beef Gravy. Stir until thick & clear. Serve over chicken, thoroughly heated. Serves 6 nicely. A PINCH of sage to this does wonders for flavor. Bouillon powder may be substituted for the cubes if you wish. " To go with the above, we have the following. "Keen-tucky Coleslaw Slice enough cabbage, paper thin, that you have 6 cups. Toss lightly with 1/4 cup sugar, 1 cup finely shredded carrots. Sprinkle with 1/2 teaspoon salt 1/4 teaspoon pepper, & drench it all with 1/2 cup milk. Cover & refrigerate it about 15 minutes. Meanwhile combine 1 cup mayonnaise (NOT salad dressing), 1/2 cup dairy buttermilk, 1/2 teaspoon celery seed, 2 or 3 drops hot pepper sauce, 3 tablespoons dry minced onion. Mix well with cabbage mixture. Refrigerate again at least an hour before serving. Drain some of the dressing first and serve it separately at the table. The coleslaw does settle quite a bit during refrigeration. Keeps 24 hours only. Serves 6 to 8 nicely. " taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchu Drain chick peas. Quarter onion and potato. Run all through fine holes of the meat grinder along with the garlic two times. Add all remaining ingredients except baking soda and vegetable oil. Mix well. Run through grinder once more. Mix again. Cover and leave to rest for two to three hours. Heat oil for deep frying. While oil is heating add baking soda to the chick pea mixture. With dampened hands, form mixture into balls the size of a walnut, then flatten slightly into a patty. Deep fry, making sure patties are cooked through and are golden brown. Remove from oil with a slotted spoon and drain on paper towels. 3.00tb q 18946 Potatoes 1.50lb a 18946 - red or yellow-fleshed 0.00 b 18946 Remove the skins from the cooked chickpeas by rubbing them with a dish towel. Place the chickpeas in a food processor and pur e them. Add the garlic, baking powder, coriander, cumin, parsley, onions, scallions, and cilantro. Blend the ingredients together so that a smooth paste is formed. Add some water if necessary. Let the mixture rest for 30 minutes. Form the paste into patties that are 2" in diameter and 1/2" thick. In a medium large saucepan place the vegetable oil and heat it on medium high until it is hot. Add the patties and deep-fry them for 2 to 3 minutes, or until they are golden brown. Drain them on paper towels. In each of the pita breads place some of the falafel, tomatoes, lemon juice, and Tahini Sauce. For Tahini Sauce: In a small bowl place the tahini, water, and lemon juice. Mix the ingredients together so that a smooth sauce is formed (add more water if necessary). Add the garlic, parsley, and black pepper. Mix them in so that they are well blended. Makes 1 cup. Preheat oven to 350 degrees. Generously grease and flour a bundt pan. In a large bowl, thoroughly mix sugars, cinnamon, soda, salt, nutmeg, ginger, oil, vanilla and eggs. Add flour 1/2 cup at a time, beating after each addition. Mix in pumpkin. Stir in apple and nuts by hand. Pour into prepared bundt pan. Bake 70 minutes. Cool 20 to 25 minutes. Remove from pan and spread with icing prepared by blending all ingredients until smooth. Store in refrigerator. Serves: 12 SEPARATE LEAVES OF WHICHEVER type of green you're using. If using escarole or curly endive, use just the pale inner leaves. (Outer leaves can be sauteed with garlic and chile-- delicious!) Gently cut or tear leaves into attractive pieces, wash and dry them and set aside. To cut pears, stand them upright and slice off a round from the side. Work your way around the pear, slicing it thinly into crescent-shaped pieces. If walnuts are really fresh, simply crack them and break them into quarters and eighths. If they aren't so fresh, toss them in a little walnut oil and toast them at 350F until lightly roasted, about 7 minutes. Prepare vinaigrette and use half of it to dress the leaves. Set them on salad plates. Dress pears with remaining vinaigrette and settle them into leaves. Scatter walnuts over salad along with cheese. Garnish with chervil and dust lightly with pepper. VINAIGRETTE: In bowl, combine vinegar with salt, then whisk in oils. Adjust oil or vinegar to get the balance you like. Thoroughly mix ground meats, onion, bread crumbs, 3 T cold water, and eggs. Flavor with salt, praprika, mustard, and parsley. Blend ingredients thoroughly. Flatten out meat mixture in the shape of a square, (8 X 8-inches). Arrange whole hard-boiled eggs in a row along the middle of the meat. Fold sides of meat pattie over the eggs. Shape meat carefully into a loaf resembling a flat bread loaf. Occasionally rinse hands in cold water to prevent sticking. Cube 2 strips bacon; cook in a Dutch oven about 2 minutes. Carefully add the vegetable oil; heat. Place meatloaf in the Dutch oven and cook until browned on all sides. Cut remaining bacon strips in half and arrange over the top of the meatloaf. Place uncovered Dutch oven in a preheated oven for about 45 minutes. While meat is baking, gradually pour hot beef broth over the top of the meatloaf; brush occasionally with pan drippings. When done remove meat to a preheated platter and keep it warm. Add 1/4 cup of hot water to pan and scrape all particles from the bottom. Bring to a gentle boil and add cornstarch that has been mixed with 1/4 cup water. Cook until bubbly and thick. Remove from heat and stir in sour cream. Reheat to warm. Season with salt and pepper if desired. Serve the sauce separately. 10192 Garlic clove; minced 1.00sm 10192 Shredded carrots 0.25c Combine the ingredients, mix well, and add enough warm water to make a soft dough. Knead it until it forms a ball and does not stick to the sides of the bowl. Shape it into balls about 2 inches in diameter. Then flatten each ball on a greased plate or cutting surface, spreading it until it is as thin or thick as desired. Fill with the following: Filling: In a bowl, combine the green onions or leeks, red chilies, cabbage, kale, and curry leaves. Add salt and pepper to taste. Heat the oil in a skillet, and saute the vegetables and spices until golden. Place about 2 tablespoons of the filling on each rotti, fold the rotti in half, and pinch the edges together to form a packet enclosing the vegetables. Heat the vegetable oil in a skillet, and fry each rotti until the filling is warmed through. *Curry leaves - edible gray-green leaves that resemble bay leaf, used in flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use curry leaves fresh, but they can be used dried if fresh leaves are not available. The Sinhalese term for the plant is 'karapincha', and if you can find them fresh, they add great depth and flavor to a dish. They are not removed before serving, and they are edible. There is no substitute for curry leaves. 0.00 10193 Finely chopped onion 1.00 10193 Finely chopped gre Preheat oven to 350 F. Grease and flour 12-cup Bundt pan or 10" tube pan and set aside. Beat butter and sugar in large bowl with electric mixer until light and fluffy. Add poppy seed filling and beat until blended. Beat in egg yolks. 1 at a time, beating well after each addition. Add vanilla and sour cream and beat just until blended. Stir flour, baking soda, and salt until mixed, and add to poppy mixture gradually, beating well after each addition. Beat egg whites in separate bowl with electric mixer until stiff peaks form. Fold beaten egg whites into batter. Spread batter evenly in prepared pan. Bake 50 to 60 minutes or until cake tester inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Remove from pan and cool completely on rack. Dust with confectioners sugar (you won't need to whole amount) just before serving Makes 14 to 16 servings. I usually use 1/2 tsp vanilla and 1/2 tsp almond extract. 16 Servings 10194 Microwave margarine in 4-quart microwave-safe bowl on HIGH (100%) 1 minute or until melted. Add sugar and milk; mix well. Microwave on HIGH 5 minutes or until mixture begins to boil, stirring after 3 minutes. Mix well; scrape bowl. Continue microwaving on HIGH 5 1/2 minutes; stir after 3 minutes. Stir in chips until melted. Add remaining ingredients; mix well. Pour into greased 9-inch square pan or 13x9-inch baking pan. Cool at room temperature; cut into squares. Makes 3 pounds. Scald, peel, and slice tomatoes. Chop onions. Sprinkle with salt. Allow to stand 2 hours. Drain. Add apples and boil slowly for 2 hours. Add vinegar, brown sugar, mustard, red pepper, celery seed, cinnamon, and cloves. More salt may be added if desired. Simmer about 1/2 hour. j 18936 Mace 0.50t k 18937 Very ripe, sweet tomatoes Makes 3 loaves. In a large glass, stoneware or plastic bowl, using a wooden spoon, stir together starter, 2 c warm water and 2 1/2 c flour until well blended. Cover loosely with plastic wrap. Let stand in a warm place (85 F) at least 12 hours. In a small bowl, sprinkle yeast over 1/4 c warm water; stir until dissolved. In a 2-qt saucepan over low heat, heat milk, sugar, salt and 3 T butter until warm (105 - 115 F). Remove from heat, stir in yeast mixture. Stir yeast mixture into starter mixture. Stir in 2 1/2 c flour until well blended. Cover loosly with plastic wrap. Let rise in a warm place until almost doubled, about 45 minutes to one hour. Stir down batter, Gradually stir in enough additional flour to make a soft dough, Turn out dough onto lightly floured surface, knead until smooth and elastic, about 5 to 7 minutes. Divide dough into thirds, cover and let rest 10 minutes. Shape each third into a loaf. Place each into a greased 8 1/2 x 4 1/2 x 2 1/2 loaf pan. Cover and let rise until doubled, about 45 minutes to one hour. Bake in 375 F oven 40 minutes, or until loaves are golden brown and sound hollow when tapped. Immediately remove from pans. Brush tops of hot loaves with melted butter. Cool on racks. 18938 Vinegar 2.00c g 18938 Sugar 2.00c h 18939 AN EXCELLENT POT ROAST GREAT FOR ENTERTAINING Dredge the meat in the 1/4 cup flour, season with salt and a little pepper if you like. Brown slowly on all sides in shortening with garlic cloves in a heavy kettle. Watch that garlic--when it's brown lift it out! Add vegetables, return garlic, season to taste. Add 1/2 cup water. Simmer covered, until tender, about 3-1/2 hours. Turn the pot roast occasionally, adding more water if needed. Remove the meat, strain vegetables, and measure broth in pot and add enough meat stock to make 2 cups. Blend and add the 2 tablespoons of flour and 1/4 cup cold water. Cook, stirring constantly, until thickened. (cheapest is 1.00lg a 18940 Best here, since they're 0.00 b 18940 Soupy to start with) 0.00 c Boil unpeeled potatoes 30 minutes. Rinse under cold water, peel and set aside to cool. Slice potatoes. In a large frypan cook bacon until transperent. Add the potato slices; cook until lightly borwned. Meanwhile blend eggs with milk and salt. Stir in the cubed ham. Cut the tomatoes into thin wedges; add to the egg mixture. Pour the egg mixture over the potatoes in the frypan. Cook until the eggs are set. Sprinkle with chopped chives and serve at once. Saute onions in butter until golden. Add carrots, potatoes, cabbage, broth, pork and bitters; cover and cook until cabbage is tender, about 30 minutes. Season with salt and white pepper to taste. Prepare pastry, adding caraway seeds. Roll out pastry on lightly floured board to 1/8-inch thickness; cut out six 6-inch circles to top six 5-inch pie pans. Divide filling equally among pie pans; top with crusts, allowing pastry to hang 1/2 inch over pan sides. Cut a cross on the center of each pie; pull back pastry points to open tops of pies. Bake in preheated 400'F. oven 30 to 35 minutes, or until crust is brown and filling is bubbly. 0.00 9265 Chopped Roma tomatoes 6.00c 9265 (peeled and seeded) 0.00 Cream butter and brown sugar in bowl until light and fluffy. Blend in sweet potato and eggs. Add next 4 ingredients;mix well. Pour into pie shell. Bake in a 425 degree oven for 10 minutes. Reduce heat to 325 degrees and bake 35 to 45 minutes longer or until well set. e oil 0.50c 9265 Stale Italian bread 3.00oz Season chicken with salt and pepper and brown in butter. Remove and brown sausage and vegetables. Add remaining ingredients and chicken. Cover and bake at 350 degrees for 30 to 40 minutes. Makes 6 servings. 9265 Garlic cloves; crushed 8.00 9265 Fresh marjoram leaves -=OR=- 3.00tb Mix into patties of desired size (at least 1/2 inch thick). Place to short strips of bacon on top and bake @ 375 degrees for about 25 minutes. 9265 Salt and pepper; to taste 0.00 9265 Dry white wine 0.50c 9265 :Water, -=OR=- 2.00c whipped cream and fresh strawberries for decoration Defrost the strawberries and rhubarb and puree in a food processor or blender. Soften the gelatin in 2 tbsp water and heat gently until dissolved. Add to pureed fruit and mix well. Prepare one recipe custard sauce according to directions on the tin, adding 2 tbsp strawberry schnapps at the end. Slice the vanilla sponge rolls into four each. Arrange half the slices around the bottom and sides of a large glass bowl. Sprinkle some of the remaining schnapps over them. Spread half fruit puree over top. Repeat with the remaining sponge roll slices, schnapps and puree. Pour cooled custard over top and down holes between the slices of roll Refrigerate until completely cold, about 2 hours. Beat cream with an electric beater until stiff and fold in sugar. Spread cream on top of trifle or pipe with piping bag to make it look attractive. Decorate with fresh whole strawberries if desired. makes 10 servings. p, can 16.00oz (Makes about 1-1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over-process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato-pepper puree in a wide, 4-quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. shredded 0.00 9266 Thyme, dried, crushed 1.00ts 9266 Pepper 0.25ts 9266 Hot sauce, bottled, (dashes) RE: Fat Free Chocolate Cake DATE: 04-04-91 AREA: COOKING If you are watching your fat intake, but still love sweets, this cake is for you: Karo Fat-Free Chocolate Cake Vegetable cooking spray Preheat oven to 350 degrees. Spray 9" square baking pan with cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake spring back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings. Per serving: fat 0g, chol 0g, pro 2g, carb 31g, sodium 140mg, cal 130. Enjoy! 1089 Ground pepper 1.00pn 1089 Parmesan cheese, optional 2.00ts 1090 Tomatoes 4.00ea Spray 9-inch cake pan with cooking spray. Add brown sugar, corn syrup and lemon juice; stir to combine. Place in 350 F oven 3 minutes. Arrange pineapple rings and cherries in pan; set aside. In large bowl, combine flour, corn starch, baking powder and salt. In medium bowl, stir sugar and milk until sugar is almost dissolved. Add egg whites, corn syrup and vanilla; stir until blended. Gradually add to flour mixture, stirring until smooth. Pour into pan. Bake in 350 F oven 35 to 40 minutes or until toothpick inserted in center comes out clean. Immediately loosen edge of cake with spatula and invert onto serving plate. Remove pan. Each serving provides: 200 Calories, 2 g protein, 47 g carbohydrate, 0 mg cholesterol, 160 mg sodium 2.00lg 1091 - wedges 0.00 1091 Scallions, chopped Spray 9-inch square baking pan with cooking spray. In large bowl combine dry ingredients; stir until smooth. Pour into prepared pan. Bake in 350 degree F oven 35 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack. If desired, serve with Fat-Free Yogurt Cream Sauce. Each serving (without sauce) provides: 0 g total fat, 0 mg cholesterol, 130 Calories, 3 g protein, 29 g carbohydrate, 150 mg sodium FAT-FREE YOGURT CREAM SAUCE: Line a strainer with paper coffee filter or cheesecloth layers. Add yogurt, set over bowl and refrigerate 4 hours. Discard drained liquid. Combine thickened yogurt and sifted confectioners' sugar; stir until smooth. Makes about 1/2 cup sauce. 1091 Salt to taste 0.00 1092 Olive oil 3.00tb 1092 Oni Sift, then measure flour. Sift again with baking soda, salt and spices. Cream butter until light and lemon colored. Add sugar gradually, beating after each addition. Slowly add the eggs which have been beaten until they are almost as thick as whipped cream. Combine vinegar and milk. Alternately add the dry and the liquid ingredients, beating until smooth after each addition. Turn into a greased cake pan. Bake in a moderate oven. Frost with butter frosting. Amount: 8x8-inch pan Temperature: 350 F. Time: 40-45 minutes 1.00ts 1092 Black pepper 0.50ts 1092 Basil 1.00ts 1092 Stock 3.00pt Precook 9" pastry shell for 5 minutes at 425F. (I use Speedy Pat-in-Pastry). Turn down oven to 350F. Cream butter and sugar, add syrup, eggs and vanilla. Mix well, then add pecans. Pour into prepared crust and bake in 350F oven till filling is firm, about 40 to 50 minutes. Cool before cutting. tle heat until the skins are wrinkled and have really cooked away from the flesh, about 30 minutes. The tomatoes should be melting into a puree. Pass them through a food mill. Check the consistency; Yield: 10 To 12 Servings Pre-heat the oven to 350 Degrees F. In a small microwave safe bowl, place the chocolate and microwave on HIGH (100 %) power for 1 1/2 to 2 minutes or until smooth when stirred; set aside to cool slightly. Grease and flour two 9 inch round baking pans. In a large mixing bowl, beat the butter, sugar, and vanilla until light and fluffy. Add the eggs and cooled chocolate blending well. In a separate bowl, stir together the flour, baking soda and salt; add alternately with the water to the chocolate mixture beating well after each addition. Pour the batter evenly into the 2 prepared pans. Bake for 35 to 40 minutes or until a wooden pick inserted in the middle comes out clean. Cool 10 minutes in the pans and remove from the pans and place on a rack to finish cooling. When the layers are completely cool, frost with any desired frosting. 8292 Almonds,chopped 1.50c Sift together flour, soda and salt. Cream butter or margarine in large bowl of electric mixer. Gradually add sugar; beat until light and fluffy. Add eggs, one at a time, beating well after each addition. Blend in melted chocolate. Add sifted dry ingredients alternately with ice water. Add vanilla. Pour batter into two 9 inch layer cake pans that have been greased and floured. Bake in a 350 degree F. oven for 30 to 35 minutes. Frost with Hungarian Frosting (below). Hungarian Frosting: Combine chocolate, sugar and water in small bowl of electric mixer; blend well. Add egg and beat well. Add butter or margarine, 1 tablespoon at a time, beating until smooth. This cake and frosting will freeze. NOTE: This frosting calls for use of raw egg which may pose a health problem. Any other favorite frosting recipe could be substituted. 0.25ts 8293 Sugar 2.00c Mash the Chick Peas Thoroughly, Then add the Egg, Onion, Parsley, Garlic & Spices. Mix Well, Season To Taste With Pepper. Shape the Mmixture Into Balls About the Size Of Chestnuts, Then Coat in Flour. Put Pita Bread To Warm Under the Broiler or Moderate oven. Pour Enough Oil in the Frying Pan To Cover the Base Thinly and When It Is Hot, Saute the Felafel in Batches for 3 Min. on Each Side until Golden Brown. Drain Well on Paper Towels. Cut Each Pita Bread in Half Across the Center, Then Fill Each With Felafel, Sliced Tomato and Cucumber and Garnish Wiith Lemon and Fennel. (in Place Of Egg, May Use 2 T. Chick Pea Flour. ) 8293 Sugar 0.25c 8294 Frozen sheet of puff paste 1.00 8294 Egg Beat the fennel seeds and cream cheese together until smooth. Whip in the sour cream. Blend in all the other ingredients, mixing well. Cover and chill. Makes about 2 cups of dip. SUGGESTED DIPPERS: Carrots, Zucchini, Turnips, Crab, Butterflake Biscuit Chips into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, a POUND THE GARLIC and the salt in a mortar until completely smooth. Stir in the lemon juice, lemon peel, fennel seeds and olive oil to make a tart, lemony vinaigrette. Thinly slice the mushrooms, carefully dress them with a few tablespoons of the vinaigrette, and season them with plenty of freshly ground black pepper. Lay a damp kitchen towel or a piece of plastic wrap directly over them to keep them from browning, and set aside for 1 hour to marinate. Trim the fennel bulb and cut it into quarters. Remove most of the core; then slice it lengthwise, very thinly, leaving the pieces joined together. Dress it with most of the remaining vinaigrette and half the herbs, and season with salt and pepper. Add the rest of the herbs to the mushrooms. Layer the mushrooms, cheese and fennel on each plate and spoon the remaining vinaigrette over the top. 8296 Grated lemon zest 0.50tb 8296 S Trim the stalks from the fennel, cut the bulb in half lengthwise; then cut crosswise into very thin slices. Place in a large bowl with the capers and the dill. Make the dressing. Cut the quarter orange in small pieces and place in the work bowl of a food processor with the vinegar, mustard, sugar and salt. Process until smooth. With the motor running slowly, pour in the olive oil. Pour over the fennel, toss well and serve. SERVES:4 nion and rosemary and cook until onion is translucent, stirr Earthy and textured, this is great as a snack or at a party. For a party, double this to make 1 large or 2 regular loaves. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, add 2 1/2 cups of the flour, sugar, salt, and butter. Dissolve the yeast in the warm water. Add the warm milk and yeast mixture. Add the egg. Knead to make a soft dough, adding flour if needed. Allow 1 minute in a food processor, using the metal blade or 5-to-10 minutes in a mixer using a dough hook. Do not over knead. By hand, knead in the fennel seeds, pine nuts and raisins. Place in an oiled plastic bag or oiled bowl and turn to coat. Seal or cover and let rise until doubled, about 1 hour. Punch down. Shape into a round. Let double again. Slash the top. Brush with egg glaze. Bake 1/2 hour or until the bottom sounds hollow when tapped. Cool on a rack. This freezes well. some of the sauce. Continue cooking chicken, turning frequently and brushing with sauce, about 15 minutes more until meat is juicy a Preheat oven to 350 degrees. Combine cake and pudding mixes, eggs, oil and orange extract in a large bowl. Add fruit, nuts and raisins, and mix throughly. Pour into a greased, floured tube pan and bake 1 hour. Let cool 15 minutes before removing from the pan. makes 12 to 16 servings. our 2.50c 8297 Regular rolled oats 1.00c Use cake mix without pudding. For pudding, use 4-serving size; vanilla, lemon or pistachio instant pudding. Preheat oven to 350 deg. Combine cake and pudding mixes, eggs, oil, and orange extract in a large bowl. Add fruits, nuts and raisins, mix thoroughly. Pour into greased, floured tube pan and bake one hour. Let cool 15 minutes before removing from the pan. Makes 12-16 servings. Fermented Fruit Starter: Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar. 8298 Unbleached all-purpose flour 8.00oz Do not drain fruit. Combine peaches and 2-1/2 c sugar and yeast in a 1-gallon glass or crockery jar with a loose fitting lid, stir to mix. Stir daily for 10 days. On the 10th day, add pineapple and 2-1/2 c sugar. Stir daily for another 10 days. Add cherries, fruit cocktail and remaining sugar and stir daily for 10 more days. Drain fruit, reserve juice for the next batch. Makes enough fruit for 4 cakes. To make more starter, use 1-1/2 cups starter juice instead of yeast with peaches and sugar. 2600 Granulated Sugar 2.25c 2600 Ground Cloves 0.50ts 2600 Cinnamon 2.00ts 2600 Black Pepper 0.50ts "Pickle making begins with the brine and to make carelessly or to maintain carelessly a brine is the reason for most of the soft and unfit pickles. Remember these key points; Use clean stone or glass jars; use only a recommended pickling variety of cucumbers; use only canning and pickling salt; and do not use hard water. Pickles must be placed in a brine and fermented for approximately 6 weeks before the addition of the final and last brine. " 1. Wash cucumbers carefully. Use only freshly harvested, slightly immature pickling variety. Weigh cucumbers. Put in a clean pickling container and cover with a water. (Cucumbers may be added during the first day or two of curing process if enough brine is added to cover them and if salt is added in definite amounts to maintain a 10% brine. Weight cucumbers under brine 4. Store in a cool dark place. Next day, add 1 cup salt for each 5 pounds of cucumbers. This is necessary to maintain a 10% brine solution. Salt must be added on top of plate or clean cloth (and not directly on the cucumbers) for even distribution throughout the brine. Remove scum when it forms on top of brine. The scum will destroy the acidity of the brine and result in spoilage of the product, if left on. At the end of the week, and for 4 or 5 succeeding weeks, add 1/4 cup salt for each 5 pounds of cucumbers. Add in the same manner as No. Fermentation resulting in bubble formation should continue about 4 weeks. Test for bubbles by tapping container on the side with your hand. As a second test, cut a cucumber in half; if it is the same color throughout and has no noticeable rings or white spots, fermentation is complete. Cucumbers may be kept in this 10% brine solution--no additional salt is added after they are cured--until made into pickles. The best temperature for brining cucumbers is about 70 to 75. 4.00md 2602 (about 1-1/3 pounds) 0.00 Trim excess fat from beef. In shallow dish,combine marinade ingredients,using 2 of the tbsp. of oil. Reserve 1/4 cup marinade to toss with vegetables. Add beef,turning once to coat. Cover;marinate in refrigerator 1 hour. Refrigerate reserved marinade. Remove beef from marinade. Place in shallow baking pan. Pour any leftover marinade onto beef. Bake @ 450 degrees 10 to 15 minutes or until desired degree of doneness. Meanwhile,saute onion and mushrooms in remaining tbsp. oil 2 to 3 minutes. In small saucepan,heat reserved marinade 2 to 3 minutes until warmed. Pour in large bowl;toss in torn lettuce,sauteed onions and mushrooms. Arrange serving platter with lettuce leaves. Carve steak diagonally into thin slices;fan onto lettuce leaves. Place onion rings and mushrooms along and over beef slices. Pour any remaining marinade ( from vegetable toss) over beef. Place artichoke on 1 side of platter with lemon and orange slices around it,forming a flower effect. Makes 6 servings. acked whe Sift the 2 cups of flour, sugar, baking powder, salt and baking soda into a bowl then, using a pastry blender, cut the shortening in until crumbs form. Combine the egg, orange juice and orange rind and add to the crumb mixture all at once, stirring until just moistened. Combine the coarsely chopped cranberries, walnuts and 1 tb of flour and add the mixture to the batter. Pour into a greased and waxpaper lined loaf pan 8 1/2 X 4 1/2 X 2 1/2-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wood pick inserted in the center comes out clean. Cool in the pan for 10 minutes before turning out to cool to room temperature. Wrap the loaf in aluminum foil and let stand over night for better slicing. h green peppers. (I used red and yellow also for this mold and will be nice for summer time. ) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO: 4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets: Substitue tomato juice Source: The Art of Co On sheet of waxed paper or a paper plate, spread bread crumbs. Sprinkle cutlets evenly with flour. Dip each cutlet into beaten egg, then into crumbs. In 12" nonstick skillet, heat 2 tablespoons oil over medium-high heat; add half of the chicken and cook, turning once until lightly browned (3 to 4 minutes on each side). Place chicken on serving platter; keep warm. Repeat procedure using remaining oil and chicken cutlets. In same skillet, saute' pecans for 1 to 2 minutes. In bowl, combine remaining ingredients except orange slices. Add to pecans in skillet, stir constantly, bring to boil. Reduce heat, simmer until thick (4 to 5 minutes). To server, arrange orange slices with chicken. Top with pecan mixture. n 1981. Typed for you by Nancy Coleman. 1.50ts c 12371 Granulated Sugar 2.50c d 12371 Salt Cream the cream cheese, brown sugar, spices and salt together, in a bowl, until they are light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the pumpkin, milk, and vanilla. Pour the mixture into the unbaked pie shell. Bake in a preheated 375 degree F. oven for 45 to 50 minutes or until a knife inserted halfway between the edge and center comes out clean. Cool slightly on a wire rack. Meanwhile blend the sour cream and sugar together and spread over the top of the warm pie. Return the pie to the oven and bake an additional 3 to 5 minutes or just until the topping is set. Cool on a wire rack. Cover and chill in the refrigerator before serving. 12372 Light cream 3.00 Tender asparagus tips e 12372 Butter 5.00 4 f Melt the butter in a heavy 8-inch skillet or a 1 quart saucepan over low-heat. Add the feta and ricotta cheese, and pepper. Cook, stirring constantly, and mashing the cheeses slightly, until they soften and begin to bubble - about 5 minutes. Stir in lemon juice, and garnish with the parsley if desired. Serve at once; as the fondue cools, it loses flavor. VARIATIONS: Substitute Fontina cheese for the Feta Cheese or you can substitute cottage cheese for the ricotta. You can make both of these substitutions. Servings: 4 cook over high heat 3-5 minutes until the shrimp are pink. Serve shrimp over the garlic butter noodles. Sprinkle with parmesan cheese. We like fresh ground pepper on this. We've also tried crumbling Feta cheese on top instead of the parmesan and found it rich and tasty. We like Italian bread and salad w\ this. From: Steve Herrick Date: 05-14-92 12372 A pinch or two of nutmeg 0.00 SEPARATE FAT AND LEAN parts of prosciutto. Chop fat coarsely; cut lean into 1/2-inch squares. (If prosciutto has little or no fat, simply increase butter by 1 to 2 tablespoons. ) Melt butter in a skillet. Add onion and prosciutto fat and saute 5 minutes. Add prosciutto squares and saute 2 to 3 minutes. Off heat, salt very lightly and pepper generously. With a slotted spoon, remove half the prosciutto and reserve. Boil the fettuccine in a large quantity of salted water 1-2 minutes, until al dente. Drain in a colander but not too thoroughly: leave them a little moist. Transfer fettuccine to a heated serving bowl. Toss with entire contents of saute pan. Add grated cheese and more freshly ground pepper, and toss again. Strew reserved prosciutto on top and serve at once. 7539 Salt 1.00ts 7539 Pepper Melt butter in a small saucepan over a low heat. Off the heat add the cream and the grated parmesan. Put back on the fire to heat the sauce through and melt the cheese. Do not boil. Stir in the salt and pepper. Cook the fettuccine in plenty of boiling salted water. Drain well. Combine the noodles and the sauce and leave to stand covered for two minutes before serving. 0.00 7539 Unbaked pie pa We add a little romano to this for extra flavor- not in the original recipe- about 1 or 2 tablespoons. Cook fettuccine according to package directions. While fettuccine cooks, heat butter or margarine and cream in a small sauce pan until butter melts. Stir in parmesan cheese. , salt and pepper. Keep warm over low heat. Drain fettuccine, return to pan, pour sauce over noodles, toss gently until noodles are well coated. 7540 Pa Freshly ground black pepper to taste 1. Cut asparagus on the diagonal into 1/2-inch pieces. Bring a pan of water to the boil, add the asparagus and time for 3 minutes. Drain, rinse with cold water and pat dry. Heat olive oil over medium heat in a frying pan. Add shallot and cook 1 minute; add ham, walnuts and sage, cook 4 minutes. Add asparagus and cook 1 minute. Cook pasta according to pkg directions. Drain. Toss pasta with the sauce. Add cheddar and pepper; toss and serve immediately. Menu suggestions: Garlic bread and green salad. 7540 Zucchini,thinly sliced,fresh 3.00c 7540 Tomatoes,fresh,sliced 1.00lb 7540 Bread crumbs,white,fresh 0.25c Cook pasta according to package directions; drain well. Keep warm. Spray a cold large skillet with non-stick coating. Preheat skillet over medium heat. Stir-fry broccoli, pepper squares, and onion for 3 to 4 minutes; remove from the skillet. Add oil to the skillet. Add oil to the skillet. Add the chicken strips; stir-fry for 3 to 4 minutes or till no longer pink. Add the condensed soup, basil, and 1/2 cup water to the skillet;mix thoroughly. Stir in vegetable mixture. Bring to boiling;reduce heat. Add cheese; cook and stir till cheese is almost melted. Serve over hot pasta. Makes 4 servings. 472 cal/serving(28% from fat)15 g fat, 61 mg cholesterol, 639 mg sodium 4.00c 7541 Parmesan cheese, grated 1.50c 7541 Salt to taste 0.00 Cook bacon in heavy medium skillet over medium heat until beginning to brown. Add green onions and stir until softened, about 1 minute. Add cream and simmer until beginning to thicken, about 1 minute. Mix in 1/2 cup Romano cheese and chopped fresh basil. Meanwhile, cook fettuccine in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain well. Return to hot pot. Add sauce and stir to coat. Season with salt and pepper. Serve immediately, passing additional cheese separately. *** My notes: When I made this, I used 1 cup whipping cream, 1/2 cup each Parmesan and Romano, 1 tbsp dried basil, and substituted 4 or 5 thin slices of Prosciutto for the bacon- frying slightly in butter. I used about 6 ounces of "Pesto Linguini", which is a thinner pasta containing basil. We like LOTS of sauce! e 18953 Vegetable oil 1.00tb f In a medium skillet, over medium heat, cook the onion and garlic in the margarine for 2 minutes. Add the tuna and pepper; cook and stir for an additional 2 minutes more. In a large bowl, toss the hot fettuccine with the tuna sauce and lettuce until well mixed. FROM THE BACK OF A BLUE BONNET BOX. al) 0.50c i 18953 Fresh chopped parsley 2.00tb In an 10" pan, fry the bacon until the fatty portions are just beginning to turn clear. Add the onion, and saute over high heat until the onion is translucent. Drain off the fat, remove the bacon and onion, and set aside. Add the garlic to the pan, and deglaze the pan with the wine, scraping up any bacon leavings. Simmer for about 1 minute. Add the half-and-half to the pan, and wait until the sauce come back up to the simmer (with practice, this can be done so that the half-and-half does not curdle in the wine. If it does curdle, that's okay - the taste will still be there, it just won't look as nice). Add the Romano cheese (parmesan is acceptable, but the taste will be a little more pungent), and stir until smooth, about 30 seconds. At this point, the sauce may be removed from the heat and held for about 15 minutes. To serve, bring the sauce back up to temperature. Add the cooked fettucini to the pan and toss to coat the pasta. Add the bacon, onion and raw egg yolk, and toss to mix thoroughly. Dish onto two plates, garnish with a bit of chopped parsley, and serve immediately. Bob Denhart 3.00lg g 18954 -Water 2.00tb h 18954 Ground allspice 0.25ts i 18954 Ground cumin 0.50ts Add the olive oil to a hot 10" pan. Add the garlic, and saute over high heat for about 1 minute. Add the wine and simmer for about 2 minutes. Add the half-and-half, and allow the sauce to come back to the simmer. Add the Romano cheese, and stir until smooth, about 2 minutes. To serve: Add the pasta to the pan and toss until coated. Portion onto two plates, and garnish with some chopped parsley. Bob Denhart m 18954 Salt 0 Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version. add ground beef, fry it on the side. then add the cooked, drained beef when you add the garlic etc. 0.00 q 18954 Olive oil In large bowl pour hot water over oatmeal and margerine: let stand for 5 minutes. Stir in powdered milk, grated cheese, salt and egg. Add cornmeal and wheat germ. Mix well. Add flour, 1/3 cup at a time, mixing well after each addition. Knead 3 or 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shaped biscuits and place on a greased baking sheet. Bake for 1 hour at 300 degrees. Turn off heat and leave in oven for 1 1/2 hours or longer. Makes approximately 2 1/4 pounds. loaves. Brown loaves on all sides in greased fry pan over medium heat. Pour off fat. Add water. Pour tomato sauce over loaves. Cover and cook over low heat 30 minutes. Add more water during cooking if needed. Serves 2. 8301 Beaten eggs 2.00 8301 Vanilla 1.00ts In a large bowl pour hot water over oatmeal, margerine, and bouillon granules: let stand 5 minutes. Stir in powdered milk, cornmeal and egg. Add flour, 1/2 cup at a time, mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll dough to 1/2 inch thikness. Cut into bone shapes and place on a greased baking sheet. Bake in a 325 degree oven for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 3/4 pounds. is is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy f In small bowl, dissolve yeast in warm water. In large bowl combine broth, powdered milk, margerine, honey, egg and salt. Add yeast/water and mix well. Stir in flour, cornmeal, wheat germ and cracked wheat. Mix well. Add whole wheat flour, 1/2 cup at a time, mixing well after each addition. Knead in the final amounts of flour by hand and continue kneading for 4 or 5 minutes until dough is not sticky. Pat or roll dough to 1/2 inch thickness and cut into bone shapes. Place on a greased cookie sheet, cover lightly and let set for 20 minutes. Bake in a 350 degree oven for 45 minutes. Turn off heat and leave in oven several hours or over night. Makes approximately 3 1/2 pounds. 8302 Flour 1.00c 8302 Soda 0.50ts 8302 Cinnamon In a large bowl pour hot water over margerine. Stir in powdered milk, salt and egg. Add flour 1/2 cup at a time mixing well after each addition. Knead 3 to 4 minutes, adding more flour if necessary to make a very stiff dough. Pat or roll to 1/2 inch thickness and cut into bone shapes. Place on a greased baking sheet and bake at 325 degrees for 50 minutes. Allow to cool and dry out until hard. Makes approximately 1 1/4 pounds. Costs approximately $. 25 per pound. s through food grinder twic * Toasted sesame seed: Place 1 cup sesame seed and 1 teaspoon salt in a skillet, brown seeds slowly until they are toast colored and puffed. Stir constantly while toasting. Remove from heat and allow to cool. Pulverize seeds in a mortar or a blender. Store in a tightly capped bottle. Cut beef into very thin strips and pound to flatten; then cut into medium size squares. Combine all the other ingredients. The marinade, as the name of the dish implies, should be quite fiery. Mix meat and marinade and set aside for 4 to 5 hours, or longer if refrigerated. Broil very quickly over hot charcoal, dip in Bulgoki sauce (next recipe) and serve immediately with white rice. NOTE: The marinated beef can also be fried in hot peanut oil for just a few minutes. Wipe tops of each while still warm in softened butter or margarine. 8308 Eggs 2.00 8308 All-Purpose Flour This relish from Bengal, an eastern region of India, is for those who like fiery flavors. Try it with tandoori dishes, kebabs and shellfish curries@es. It's great in sandwiches, too. Combine all ingredients and blend smoothly. Cover and store up to 2 weeks in the refrigerator. Makes 1/2 cup. PER TABLESPOON: 20 calories, 1 g protein, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 35 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Cool in pan. When almost In skillet, cook ground beef and onions until meat is brown and onions are tender. Drain off excess fat. Stir in taco seasoning mix and tomato sauce, simmer for 5 minutes. Place 3 cups tortilla chips in 2 qt baking dish. Top with 1/2 grated cheese, the meat mixture, and then the remaining cheese. Top with additional 2 cups tortilla chips. Bake at 350 for 15 minutes. Garnish with sour cream and black olives if desired. Even stir in some jalapenos!!! 8309 * Skinned, halved lengthwise and boned. ~------------------------------------------------------------------------- Pound meat into 1/8" thickness. Halve three chili peppers lengthwise and remove any seeds. Place one half of a chili on each chicken piece. Fold in sides of chicken and roll up as a jelly roll. Secure with wooden toothpicks. Combine 1/4 flour, cornmeal, garlic powder, red pepper and 1/4 t salt and set aside. Beat together egg and 3 T milk. Roll each chicken roll in flour mixture, dip in egg mixture and then again in flour mixture. In a skillet, heat 1/4 c oil. Cook chicken in hot oil for 10-15 minutes, browning on all sides. Transfer chicken to a 12" X 17-1/2" baking dish. Bake in 400 F oven until tender, approximately 15 minutes. Prepare the sauce while chicken is in oven. In a 2 quart saucepan, heat 3 T oil. Add onion, garlic and cook until tender, about 5 minutes. Stir in the undrained tomatos, chicken broth, chili powder, vinegar, crushed red pepper, cumin, oregano and 1/4 t salt. Simmer for 20 minutes uncovered. Transfer chicken to a platter and remove toothpicks. Combine tomato mixture with 1/2 cup milk and 2 T flour. Thicken for 1-2 minutes. To serve, pour sauce over rolls, top with cheese and olives. d to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and coo Several dashes bottled Hot Pepper Sauce * 12 oz boned skinless chicken breast halves, cut into 1" pieces In a large skillet combine tomato sauce, orange juice, onion, raisins, pimiento, oregano, chili pwder, garlic, and hot pepper sauce. Bring to boiling; reduce heat. Cover and simmer 5 minutes. Stir in chicken; return to boiling. Cover and simmer 12-15 minutes more or till chicken is tender and no longer pink. Meanwhile combine cornstarch and water. Stir into skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. Toss parsley with rice. Serve chicken mixture over rice. ******************************************************* ********** Per serving: 248 calories, 21 g protein, 35 g carbohydrates, 2 g fat, 49 mg cholesterol, 277 mg sodium, 430 mg potassium. 8311 Kellogg's Rice Krispies 5.00c 8312 Butter or margarine 0.75c Mix cocoa and flour in 2-quart saucepan. Stir in brown sugar, milk, cloves, and 1 stick cinnamon. Heat just to boiling over medium heat, stirring constantly; reduce heat. Simmer uncovered for 5 minutes (DO NOT boil). Remove from heat; remove cloves and cinnamon. Stir in powdered sugar and vanilla. Beat with molinillo, wire whisk or hand beater until foamy. Pour into 4 cups or mugs. Serve with whipped cream and cinnamon sticks. 0000018951 0000018951 0000018951 Combine the above ingredients and chill well. Serve with corn chips. 0000018952 0000018952 0000018952 0000018952 0000018952 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018953 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 Prepare pasta as directed on package; drain. rinse with cold water and drain well. Combine pasta with remaining ingredients in a large bowl; toss. Cover and chill 1 hour. 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018954 0000018955 0000018955 0000018955 0000018955 0000018955 0000018955 Cook and stir onion and green pepper in margarine in 10 inch skillet until onion is tender. Stir in tomatoes, salt, pepper and rice. Simmer uncovered over low heat until hot, about 15 minutes. My husband likes dry rice as well, I haven't timed it when I make this so you may need to cook it longer to get it to the consistency you want it. 0000018958 0000018958 0000018958 0000018958 0000018958 0000018958 0000018958 0000018959 Finely chop shrimp, reserving a few whole shrimp for garnish. Combine chopped shrimp with remaining ingredients except green onions; mix well. Spoon into serving bowl; garnish with green onion and reserved shrimp. Chill. Serve with assorted crackers, chips or vegetable dippers. Makes about 2-1/2 cups dip. Note: If frozen shrimp are used in place of canned, add 1/4 teaspoon salt before chilling. 0000018959 0000018959 0000018959 0000018959 0000018960 Preheat the oven to Moderate (350F). Grease an 8-inch round cake pan. Line with waxed paper; grease the waxed paper. Dust with flour, tapping out the excess. Melt the bittersweet and unsweetened chocolates in the top of a double boiler over barely simmering water, stirring until smooth. Set aside. Pulse together the macaroons and almonds in a food processor until evenly ground, about 1 minute. Transfer to a sheet of waxed paper. Combine the butter, sugar, and eggs in the processor. Whirl until smooth, about 1 minute, scraping down the sides of the bowl as needed. Add the almond and chocolate mixtures. Whirl just until combined. Scrape the batter into the prepared pan. Bake for 25 to 30 minutes. The torte top will dome slightly and look dry and perhaps cracked. Cool in the pan on a rack for 30 minutes. Run a knife around the edge of the pan; turn out onto the rack. Remove the waxed paper; invert and cool right side up to room temperature. This torte is only about 1 inch high but packs a lot of taste. Dust with the cocoa powder or 10 X sugar, if you wish. Serve at room temperature with whipped cream or ice cream. Store airtight for up to 3 days or freeze for up to 1 month. Makes 12 servings. Nutrient Value per Serving: 309 Calories, 5 g Protein, 26 g Fat, 19 g Carbohydrate, 40 mg Sodium, 103 mg Cholesterol. Exchanges: 1 1/4 fruit, 1/4 medium-fat meat, 5 fat. 0000018967 0000018967 0000018967 0000018967 0000018967 0000018967 Prize winning recipe Cream sugar and butter. Add milk. Sift flour, measure, and sift with salt and baking powder. Add 1/2 flour. Fold in stiffly beaten egg whites, remainder of flour, and flavoring. Add molasses, cinnamon, and figs, which have been dredged in 2 tablespoons of the flour, to 2/3 of the mixture. Pour into well-oiled and slightly floured tube pan alternating spoonfuls of the light and dark mixture. Bake in moderate oven (375 F) about 55 minutes. Mabel C. Hamlett, Holland, MO. e 18960 Mace 0.25ts f 18960 Chopped fresh thyme leaves 1.00tb g 18960 Cottage cheese 1.00lb h 18960 Hoop, pot or ricotta cheese 1.00lb Combine all ingredients except sugar. Simmer slowly until figs are tender. Add sugar. Simmer slowly 10 minutes. j 18960 -or shredded 0.00 k 18960 Eggs; lightly beaten 6.00 l 18961 Cooked veal, pork or chicken 4.00lb Boil figs 10 minutes, drain, and slice fine. Cream sugar and shortening, add beaten eggs and sirup. Sift flour, measure, and sift with baking powder, baking soda, salt, and spices. Add alternately with milk to first mixture. Add flavoring, figs, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Ice with ginger icing. If desired 1 1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups white flour. 2.00tb Add sugar, gelatin and lemon to figs. Bring slowly to boil, and boil 15 minutes, stirring occasionally. Fill sterilized jars to within one-half-inch of top and seal. Process in water bath at simmering temperature (180 degrees F. ) for 10 minutes. g 18961 Ground coriander 1.00ts h 18961 Flour Prepare lemon mousse. Partially freeze. Carefully fold in 1 cup chopped well-drained preserved figs. Repack. Let stand 4 hours. The Household Searchlight j 18961 -OR low-sodium chicken broth 0.00 k 18961 Ground black pepper 0.50ts l 18961 Salt; or as desired Sift flour, measure, and sift with baking-soda, salt, and nutmeg. Combine figs, suet, crumbs, milk, eggs, molasses, and sugar. Add dry ingredients. Mix thoroughly. Fill well-oiled 1-pound cans 2/3 full. Cover. Steam 3 hours. Serve with yellow sauce or a hard sauce flavored with lemon juice. 6 servings. Grace Viall Gray, Glen Ellyn, IL. 62 - fresh or frozen, 0.00 c 18962 - Such as: Artich Pour boiling water over raisins and figs and allow to stand while preparing other ingredients. Cream shortening and sugar. Add eggs. Sift flour, measure, and sift with baking powder, cinnamon, and salt. Add alternately with fruit mixture to creamed sugar and shortening. Beat thoroughly. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 40 minutes. uliflower 0.00 g 18962 Cooke QUARTER THE FIGS OR SLICE them into rounds. Wash and dry the greens. Make the vinaigrette (RECIPE Follows), and dress the greens with just enough to coat them lightly. Arrange the greens on 2 or 3 plates and lay the figs among them, along with the cheese and walnut pieces. Spoon the remaining vinaigrette over the top and serve, lightly peppered. THE VINAIGRETTE: COMBINE THE SHALLOT, VINEGAR and salt in a bowl, then whisk in the oil. Taste and adjust the seasoning, if necessary. .00c Combine figs, nuts, salt, and ginger. Put through food chopper using medium knife. Add lemon juice. Knead into a paste on a board dredged with powdered sugar. Roll thin. Cut in 1-inch squares. Put together in layers of three, sprinkling the coconut between the layers. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of s Thaw fillets if frozen. Dip fillets in n milk, the dredge in flour, coating well. In a large fry pan, melt butter; brown fish on both sides; season with salt and pepper. Top each fillet with a slice of ham; lay three pieces of Mozzarella diagonally across ham; top with parsley. COver pan and cook 7 - 10 minutes over medium heat or until cheese melts and fish flakes easily when tested with a fork. Serve immediately. Serves 4. Note: Use Canadian ocean perch, Boston bluefish, haddoock, North Atlantic cod or lake whitefish. S, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skille Remove the stem and core from the peppers. Split open and remove the veins and seeds. Wash in cold running water. Chop the peppers. Soak in hot water for 20 minutes. Combine the peppers, soaking water, tomatoes, garlic, oregano, and white pepper in an electric blender and puree. Simmer the tenderloin, mushrooms, pepper puree, wine, and parsley in the butter and oil for 20 minutes. NOTE: The seeds of peppers provide the fire. You may prefer to leave a few in. 6 Vanilla INGREDIENT LIST Allow this to cool and then spread on the cake batter. Bake at 350 F for about 35 minutes. Allow to cool. While the cake is baking or cooling make a buttercream. Prepare: 1/2 package of Dr. Oetker vanilla pudding with 1 1/2 cups milk, and 50 grams sugar. Then cream: 100 grams of butter. Then add in the cooled pudding. Split the cooled cake horizontally and spread it with the pudding/butter mixture. Put the top back on the cake, and cool it to firm up the buttercream. This is a VERY nice cake, but it is probably rather perishable, like most buttercream based cakes. Still, this hardly matters, since it will probably be eaten long before it has a chance to spoil! Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm Note: Use half ground beef and half ground pork if desired. Mix the rice, meat, cornflakes, eggs and seasoning together. Cut tops off the peppers and soak in hot water for 5 minutes. Scoop out the seeds and fill with the meat mixture. Place in a large pan, add the tomato soup and let cook for 1 hour in oven at 300-F. 8317 Powdered sugar 1.00c Preheat oven to 450 F. Rub fillet with olive oil and pepper. Roast 20 to 25 minutes for rare. Cool; refrigerate. Serve cold with cilantro sauce. CILANTRO SAUCE: Combine all ingredients in a blender and process until leaves are roughly chopped and ingredients are blended. Refrigerate until ready to serve. 5666 Recipe puff pastry 1.00 5666 Recipe Thick Tomato Coulis 1.00 Rub the fillet with the oil, season with salt and pepper and, in a large roasting pan, roast in a preheated 550f oven for 23 minutes or until a meat thermometer registers 130f for medium rare. Transfer to a platter and let stand, loosely covered with foil, for 15 minutes. In a bowl, cream the butter and mustard. In a large saucepan, combine the shallot, wine, and tarragon and cook the mixture over mod-high heat until wine is reduced to about 1 cup. Add the cream and cornichons, reduce heat to low, and whisk in the mustard butter, a little at a time, with any meat juices that have accumulated on the platter. Season the sauce with salt and pepper and keep it warm, but do not boil. Slice the fillets and nap with sauce. nfavoured gelatin 0.50ts 5667 Cold water 1.00tb 5667 Sugar Saute the onion, scallions, carrots, celery, bell peppers and garlic in butter until tender. Cool. Combine the salt, white and black pepper, cayyene pepper, cumin, nutmeg, egg and beat well. Add ketchup and half and half and blend thoroughly. Add ground beef, sausage and breadcrumbs to egg mixture, then mix in the vegetables. Place the meatloaf in a baking dish and place the dish inside a large pan. Pour boiling water into large pan until halfway up the sides of the baking dish. Bake at 375F for 45 to 50 minutes. Remove baking dish from water bath and let the meatloaf rest for 30 minutes before slicing and serving. This contains 8-10 portions. 0.50c 5668 Eggs, separated 6.00 5668 Cream of tartar 0.75ts 5668 Mix well and let stand in cold place for 1 hour. Roll into strips about 2/3-inch in diameter and cut into small pieces. Brush with egg and sprinkle with sugar and chopped nuts. Bake in a moderate oven (350) till golden brown. 5668 Flour, all-purpose 0.50c 5668 Almond liqueur or almond 1.00tb Method:mix well and let stand in cold place for 1 hour. Roll into strips about 2/3 inch in diameter and cut into small pieces. brush with egg and sprinkle with sugar and chopped nuts. Bake in a moderate oven till golden brown(350) 5668 (optional) 0.00 5669 Egg yolks 2.00 Soak beans overnight, then raise to a boil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add water as necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World Championship 5669 Vanilla 0.50ts 5669 Egg whites 2.00 Mix all ingredients and grind to a fine powder using a mortar and pestle, or food processor or blender. Spice will keep 6 months or so on the pantry shelf. TO USE: This powder is somewhat more pungent and fresher tasting than a packaged brand, so use a bit less. YEILD: 5. 5 OZ 0000010184 0000010184 0000010184 0000010184 0000010184 0000010184 0000010184 0000010185 0000010185 0000010185 0000010185 0000010185 In a large pot over medium heat cook the chopped onions in the oil, until clear. Combine the meat with the garlic, cumin, chili powder and mix in a bowl. Add this meat and spice mixture to the pot. Break up the meat with a fork and cook, stirring as needed to keep meat from sticking or burning, until meat is evenly browned. Stir in 1 cup of the water and salt. Bring to a boil, add V8 Juice and immediately reduce heat and simmer. Simmer uncovered for 2-1/2 to 3 hours, adding more water as needed to keep mixture from sticking, burning or becoming too thick. Sauce should be like a medium gravy, not thick. Cook until meat is tender and the flavors are well blended. Serve with chopped onions and shredded cheese. 0010188 0000010189 0000010189 0000010189 0000010189 0000010189 0000010189 0000010189 0000010189 0000010189 0000010189 0000010190 0000010190 0000010190 0000010190 0000010190 Melt the lard in a large heavy pot over medium-high heat. Add the onion and garlic and cook until the onion is translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients up through the cloves. Bring to a boil, then lower the heat and simmer, uncovered, for 2 1/2 hours. Stir occasionally. Stir in the green pepper and kidney beans and simmer, uncovered, for 1/2 hour longer. Remove the cinnamon stick, bay leaf and, if possible, the cloves. Taste and adjust seasonings. 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010193 0000010194 0000010194 0000010194 0000010194 0000010194 0000010194 Combine stock, chopped fish, egg whites, chopped leek and parsley. Mix well, bring to a boil, then simmer. Mix gelatin and cold water until gelatin is soft then blend into fish stock. Skim stock periodically. Keep hot for 30 minutes but do not boil. Strain through cheese-cloth then let it cool before decorating the fish. 0000010196 0000010196 0000010197 0000010197 0000010197 0000010197 0000010197 0000010197 0000010197 Preheat oven to 400, preheat broiler, or have charcoal at cooking temperature in BBQ grill. Place each individual serving of fish on a sheet of foil. Sprinkle with salt, seasoned pepper and dill, parsley or rosemary. Dot generously with butter. Top with slice of lemon or lime. Pour 1 to 2 TBS. of wine over fish. Fold foil up around fish and seal by folding, allowing a little space on top of fish. Bake 20 to 30 minutes in oven, or for 15 minutes in broiler, or for 30 minutes over glowing charcoal. Fish will be tender and flake easily when done. 0000010199 0000010199 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010200 0000010201 0000010201 0000010201 0000010201 0000010201 0000010201 0000010201 0000010201 0000010201 Serve this delicious sauce over broiled, fried or baked fish fillets or broiled, fried or baked oysters. Combine the seasoning mix ingredients in a small bowl and set aside. Heat the oil in a heavy 1-quart saucepan over high heat just until the oil starts to smoke, about 1 to 2 minutes. With a metal whisk, mix in 2 tablespoons of the flour, whisking constantly and scraping pan bottom well, until the roux is dark red-brown to black, about 2 minutes, being careful not to let it scorch or splash on your skin. (Remove from heat momentarily if it is browing too fast for you to control, continuing to stir constantly. ) Immediately whisk in the onions; reduce heat to low and continue stirring and cooking about 1 minute. Add the tomato sauce and stir and cook 1 minute. Then stir in the seasoning mix and the Worcestershire (the mixture should now be thick and dark red-brown); cook 2 to 3 minutes, stirring constantly. Add the stock; turn heat to high and bring to a boil, stirring often. Reduce heat to maintain a simmer and cook about 6 to 8 minutes, stirring often. Stir in 1 tablespoon of the burgundy and remove from heat. In a small bowl mix the butter and remaining 1 tablespoon flour until creamy. Return sauce to low heat; gradually add the butter mixture to the sauce, whisking until well blended each time. Return sauce to a simmer and simmer 10 minutes, stirring often. Add the remaining 1 tablespoon burgundy. Remove from heat and discard bay leaf. Serve immediately. I find that the easiest and tastiest Sambal Ikan is made with canned tuna fish. Sambal made with eel, however, is also delicious; cut the eel up very small and wash it in vinegar. In Indonesia we make this sambal with ikan teri or ikan bilis (tiny dried anchovies). Pound the garlic, shallots, kemiri and cabe rawit into a paste. Fry this paste in vegetable oil in a wok for about half a minute. Put in the tuna fish, eel or teri; stir-fry for 1 minute and add the tamarind water, or tomato puree, sugar and salt. Stir in the santen, and go on simmering until the mixture becomes thick. This sambal can be served hot or cold. 1.00c n 18969 Shredded lettuce 2.00c o 18969 (about 1 c) chopped tomato 1.00md p 18969 Sour cream FISH SAUCE 1 The profusion of fish sauce can be a bit confusing. In general, the lighter colored ones seem to be better--more subtly flavored and less salty. I just found an excellent one the other day (at Safeway of all places) called "Shrimp Sauce". There's a picture of a shrimp on the label. The label is a bit confusing. The Vietnamese and English on the label call it fish sauce (nuoc mam) but the ingredients are listed as water, shrimp and salt. Unfortunately I can't read the Thai or Chinese on the label, but it has the symbol of "First Grade Quality" from the Thai Indus- trial Standard Institute. At any rate, it's good stuff. Here's a little discourse on fish sauce from "The Classic Cuisine of Vietnam" by Bach Ngo and Gloria Zimmerman. "Fish sauce is to Vietnamese cooking whet salt is to Western and soy sauce to Chinese cooking. It is included in practically all recipes. Prepared from fresh anchovies and salt, layered in huge wooden barrels, the manufacture of fish sauce is a major industry. The factories are located along the coast to assure the freshness of the fish to be processed. Fermentation is started once a year, during the fishing season. After about 3 months in the barrel, liquid drips from an open spigot, to be poured back into the top of the barrel. After about 6 months the fish sauce is produced. The first draining is the very best fish sauce, lighter in color and perfectly clear. It is relatively expensive and is reserved for table use. The second and third drainings yield a fish sauce of lower quality and lower cost fro general-purpose cooking. The two towns most noted for their fish sauce are Phi Quoc and Phan Thiet. Phu Quoc produces the best fish sauce, some of which is exported. On the label, the work "nhi" signifies the highest quality. When fish sauce manufactured in Vietnam is not available, that of Thailand or Hong Kong is quite acceptable. Philippine or Chinese fish sauce will not be satisfactory. For table use and available in all Oriental groceries is Squid Brand Fish Sauce, the best one on the market. Whatever the brand, look for "Ca Com" on the label, which means that only anchovies were used--an indication of the highest quality for table use. " In the following post, another author presents more info, some a bit contradictory to the above. FISH SAUCE 2 This is from "The Foods of Vietnam" by Nicole Routhier. It enhances and blends so subtly with other flavors that one can barely detect its presence. " "Like olive oil and good wine, there are different grades of fish sauce. The very best fish sauce is obtained from the first drainage. The resulting liquid is amber in color, very dark and usually expensive. If you see the words "nhi" or "thuong hang" on a label, it means that the fish sauce of of the highest quality. This type of fish sauce is usually reserved for table use. Sec- ond-grade nuoc mam, cheaper and intended for all-purpose cooking, is made by adding water and pressing the fish after the first- quality sauce has been extracted. The resulting liquid is light and very clear. " "Fish sauce (nuoc mam): Nuoc mam is like Thai "nam pla" but stronger. "Squid" and "Ruang Tong" brands are widely available, bottled, in Oriental markets and some supermarkets. " So there it is. Ya pays yer money and yer takes yer chances. I doubt if you'll find any Vietnamese fish sauce, considering the embargo, but the Thai nuoc mam is supposed to be as good. In fact, I'll go out on a limb and say that, considering the fact that Thailand is just around the corner from Vietnam and has a lot of Vietnamese living there, that the differences would be undetectable. I'd get a bottle of light stuff and a bottle of the darker stuff (Tiparos brand comes to mind) and play around with them. At one time I had five different brands on the shelf. The stuff's pretty cheap and none of it was what I'd consider inferior. Now you know as much about fish sauce as I do. 10196 Salt 0.25ts 1) In a small dish, soak the hot pepper in the vinegar for 2 minutes. 2) In a small bowl, combine the fish sauce, lime juice, carrot, garlic and sugar. Stir in 1 1/2 cups warm watter and the hot pepper-vinegar mixture. Stir until the sugar dissolved. Serve at room temperature. Store the sauce ina jar in the refrigerator for up to 30 days. asoning mix 1.25oz 10197 Chopped green chilies Mix marinade, plop fish slices into marinade and refrigerate for 30 minutes. Place dried mushrooms in warm water for 15 + minutes to soften. Dredge marinated fish slices in cornstarch while heating oil in wok. Deep fry fish slices until they are light brown. Dry fish slices on paper towel. Remove all but two TB of oil from the wok. Stir fry the garlic, chilies, ginger and scallions. Add the mushrooms, stir in the sauce mixture until sauce comes to a boil and then stir in the cornstarch mixture and cook until thickened. Return the fish slices to the wok, swirl in sesame seed oil. Eat! 2.00 10197 Taco chips 2.00pk 10198 Puff pastry 1.00lb 10198 Oil Put the fish bones in a pan with the bay leaf, parsley, and lovage. Cover with cold water, add salt and peppercorns, and bring to boil. Simmer for 30 minutes. Peel and chop the onion and carrot. Trim and chop the leek. Put them in a saucepan. Pour the fish stock over the vegetables through a seive (strainer). Bring to a boil, then let simmer for another 30 minutes, then put in the hake. Simmer for 15 minutes, or until the hake is cooked. Remove the hake and put the plaice (flounder) filets into the pan. Simmer for 5 minutes, then remove them. Cool the soup slightly, then puree it in a blender. Melt the butter in a clean pan, stir in the flour and cook for one minute. Stir in the blended soup and simmer for 3 minutes, stirring. Add salt and pepper to taste. Take the hake off the bone and chop it; skin the plaice (flounder) filets and chop them. Put both sorts of fish into the soup and stir in the sour cream. When all is hot, add the chopped fennel and stand, covered, for 3 to 4 minutes before serving. Serve as is, or with fennel dumplings. 3360 CRUST --------- 0.00--------- 3360 Flour 2.50c 3360 Baking powder 2.00ts 3360 Salt ~----------FOR THE FISH:-------------- BRING A POT OF WATER to a boil, and blanch the cabbage leaves until pliable, about 2 minutes. Drain and set aside. Cut the salmon and sole into 1/2-inch cubes, and set aside. Heat the oil in a small skillet over medium heat. Add the shallots and garlic, and saute, stirring frequently, for 5 minutes. Add to the fish, along with the lemon juice, pepper, salt, thyme and basil. Place 2 cabbage leaves overlapping slightly. Divide mixture in the center of the six sets of leaves. Roll cabbage, tucking in the sides to enclose the filling, and secure the rolls with toothpicks. Place in a bamboo steamer, and steam over boiling water for 7 to 10 minutes. While the rolls are steaming, puree the stock, peppers, lemon juice, anchovy paste and pepper in a blender or food processor with a steel blade. Pour into a small saucepan, and bring to a boil over medium heat. Reduce by half, stirring frequently. To serve, place a pool of sauce on the plate, and top with a cabbage roll. Note: The cabbage rolls can be refrigerated for a day before cooking, tightly covered with plastic wrap. Do not steam until just prior to serving. The sauce can also be prepared a day in advance, and refrigerated. Reheat over a low flame, stirring occasionally. 0.50ts 3360 Sage 0.50ts 3360 D Cut fish into 4 oz portions. Combine ketchup, Worcestershire sauce and brown sugar in saucepan. Bring to boil, reduce heat and cook over low heat 5 to 7 minutes. Coat fish with sauce. Grill over charcoal or broil 4 minutes on each side, or bake in preheated 350 degree oven 15 minutes or until fish flakes slightly. To assemble: On bottom half of each bun place two lettuce leaves, a tomato slice and fish. Add top of bun and serve. Rinse and sort beans. Place beans in large pot; add enough cold water to cover by 3 inches. Let stand overnight. Drain beans and return to pot. Add 3-1/2 cups water. Bring to boil. Adjust heat so liquid barely simmers. Cover and cook until beans are tender, stirring occasionally, about 1-1/2 hours. Season to taste with salt. Heat oil in heavy skillet over low heat. Add onion, Sherry and garlic. Cover and cook until onion is soft, stirring occasionally, about 15 minutes. Add bell pepper, carrot, celery, cumin and coriander. Cover and continue cooking until vegetables are tender, stirring occasionally, about 15 minutes. Add vegetable mixture to beans. Stir in orange peel, pepper and 1/4 teaspoon red pepper flakes if desired. Place rice in bowls. Spoon soup over. Top each with dollop of sour cream or yogurt. Garnish with chopped cilantro and serve. Serves 6. Recipe from Bon Appetit, October, 1987. e pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a ligh Five Minute Chocolate Mousse Strawberries for garnish Beat all ingredients until soft peaks form. Spoon into dishes. Serves four. Per serving, 67 calories, 4 g fat, 0 cholesterol, 13 mg sodium. 8325 Granulated sugar 1.00c 8325 Egg 1.00 8325 Molasses FIVE MINUTE CHOCOLATE PUDDING Prep Time: 3 minutes Cooking Time: 2 mintues Place cornstarch in 2 cup glass measure. Gradually add milk, stirring with fork until smooth. Add chocolate morsels and salt. Microwave on high 1-2 minutes, stirring briskly every 30 seconds (to prevent lumps) until mixture thickens and begins to boil. Serve warm or cover with plastic wrap and refrigerate until chilled. Yield: 1 serving; 1/2 cup Nutrition per serving: 143 calories; 5 grams protein; 5 grams fat; 20 : P Cook sugar, milk, and butter to soft ball stage (234 degrees on candy thermometer), stirring constantly. Take off the heat and add the remaining ingredients. Stir quickly and thoroughly to blend. Pour into a large baking pan or dish (I lightly butter it first). Cool. Cut into squares and store in refrigerator. My favorite fudge recipe!! I prefer it with walnuts instead of pecans and I even buy my milk chocolate candy bars with almonds sometimes for a little added flavor and crunch! 8326 Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. each pie makes 8 servings. There are many recipes for this pie, and this is called "Toochie" pie. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes; and mix well. Cool. Fill two pastry-lined plates;adjust top crusts, slashing pastry to In a medium saucepan, bring all the ingredients to a simmer over medium-low heat, then cook for 5 minutes. Spoon the salsa into hot, sterilized jars and attach the lids. Process the jars in a boiling water bath for 5 minutes. Remove from the water and cool at room temperature. Note: The canned chili peppers will make a milder salsa than if you use fresh chiles. After opening, you can extend the salsa (and mute the heat a little) by stirring in a cupful of minced bell peppers or thawed corn kernels. A tablespoon or so of chopped coriander leaves adds a nice fillip. Makes about 2 pints. il soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture evenly in the pastry shell. Gently stir in water; it should come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Cut a small hole in the centre. Brush pastry with the beaten egg and milk. Bake in a preheated 375 deg F oven to 45 to 5 Slice 1 cup of the strawberries; set aside. Halve remaining strawberries; set aside. Line bottom of 12 x 8 inch glass baking dish with 8 slices of cake. Top with 1 cup sliced strawberries, 1 cup of the blueberries, then half of the whipped topping. Place remaining cake slices over whipped topping. Spread remaining whipped topping over cake. Place strawberry halves and remaining 1/3 cup blueberries over whipped topping to create a flag design. Refrigerate until ready to serve. Makes 15 servings. 11622 White raisins 0.75c j 11622 Apple cider vinegar 1.00c k 11622 Fresh lemon juice 0.25c l 11622 Dried red pepper flakes 1.00ts Flagons Wine Bar & Bistro is located in New Orleans' Garden District on Magazine Street. A century ago, this avenue divided the plush Garden District from the shanty "Irish Channel", so called because the rains often flooded this working class neighborhood. Magazine Street was the one place the privileged and the poor would meet, since it was the only shopping area in the city. DIRECTIONS: Prepare Praline Sauce: In 2 quart saucepan, melt butter; add brown sugar, stirring constantly, over medium heat until mixture is well combined. Add 1/4 cup cream, the liqueur, cinnamon, and nutmeg; heat to boiling. Cook mixture 2 minutes, then remove from heat. Add remaining 1/4 cup cream and pecans. Keep warm. Heat oven to 350-F. If using sausage, cut into 8 equal pieces. Place sausage, skin side up, on jelly-roll pan. Bake in oven until browned and heated through- about 20 minutes. Meanwhile, prepare Pain Perdue: In medium size bowl, with wire whisk, beat eggs, milk, sugar, vanilla, cinnamon, and nutmeg until well combined. Dip bread slices in egg batter and place on rimmed baking sheet. Pour remaining batter over bread slices; set aside 10 minutes or until bread has absorbed most of batter. In large skillet, melt 2 teaspoons butter over medium heat. Fry bread slices until golden and hot through- about 2 to 3 minutes on each side. Add remaining butter as needed. To serve, place 3 slices Pain Perdue on each of 4 serving plates, overlapping slightly. Top slices with Praline Sauce. Place 2 sausage pieces beside Pain Perdue on each serving plate. Garnish plates with strawberries, blackberries, and mint sprigs, if desired. h 11624 Baking Powder 0.50ts i 11624 Large Beaten Egg Yolk 1.00ea j 11624 Milk 2.00 Heat oven to 375-degrees. Separate dough into 10 biscuits or roll each to a 4-inch circle. In small bowl, combine sugar, cinnamon and nutmeg. Spoon about 2 tablespoons apple onto center of each flattened biscuit. Spoon 1 teaspoon sugar mixture over apples. Fold dough in half over filling; press edges with fork to seal. Dip both sides of each in margarine, then in remaining sugar mixture. Place in ungreased 15x10-inch jelly roll pan or 13x9 inch pan. Bake at 375-degree F. for 15 to 20 minutes or until golden brown. Remove from pan to cool. Serve warm or cool. Ten turnovers. Calories: 180 each turnover. 1.00ea c 11625 Garlic cloves, halved 2.00ea d 11625 Onion, minced 2.00Tb e 11625 Oregano,dried IN A LARGE HEAVY SKILLET, heat 2 tablespoons of oil over medium-high heat until hot but not smoking. Add the onions and saute them until just limp, about 3 to 4 minutes. Add the remaining oil, then stir in the mushrooms. Adjust the heat to high and cook the mushrooms until the moisture has almost completely evaporated, 7 minutes, stirring often. Remove the pan from the heat, stir in the cheese, chervil and pepper, and set the filling aside while rolling out the pastry. Lightly flour a clean workspace. Unfold the pastry and dust lightly with flour. Using a floured rolling pin, roll the pastry into a rectangle about 12-by-18 inches. Cut the rectangle into 2 long rectangles measuring 6-by-18 inches each. Brush off the excess flour, and spread half of the mushroom mixture over each rectangle, leaving a 1-inch border at the uppermost edges. Starting with the bottom long edge, roll up each rectangle jelly roll fashion gently pressing the top edge to seal the pastry. Carefully wrap the rolls tightly in plastic wrap or foil. Flatten each roll slightly by pushing gently on the sides so the spirals will be oval-shaped, and refrigerate until the pastry is firm, at least 2 hours. This may be done up to 4 days ahead of time. Preheat oven to 375F, and line a cookie sheet (or 2 if you have them) with baking parchment. Remove the rolls from the refrigerator as you are ready to cut them. With a sharp knife, cut the rolls crosswise into 3/8-inch slices. Place each oval onto the parchment, leaving 1 1/2 inches of space between them. Transfer the pan(s) to the middle of the oven, and bake until the tops are lightly browned. With a spatula, turn the spirals over and continue cooking until the second side is lightly browned and the centers are cooked through. If using 2 pans, rotate the pans during baking for even baking. Remove the pans, slide the swirls onto a rack to cool, and continue in the same fashion until all the swirls are baked. Serve warm. NOTE: If using your food processor to chop mushrooms, you will be far more successful if you pulse them several times to reach the desired consistency rather than let the machine run. Over-processed mushrooms are often watery and will not brown. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sal 21693 Tomato Bowl Diabetic Side Dishes 35363 8 -1 -1 -1.00 -1.00 - Sift flour and salt. Mix in 4 1/2 Tbsp shortening with fork or cut with two knives, leaving it in small lumps. These lumps roll out to make layers, or flakes. Roll out lightly and spread with 1/2 of remaining shortening, roll up like a jelly roll, and roll out. Spread with remaining shortening, roll out again. .00 -1 -1.00 -1.00 -1.00 sal 21695 Tomatoes Tomatoes - Ba 10/84 Side Dishes Check 35365 Combine unbleached flour and salt in a large bowl and blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container and lable as Flaky Pie Crust Mix. Store in a cool, dry place and use within 10 to 12 weeks. Or put about 2 1/2 cups of mixture each into 6 freezer bags. Seal and label bags and freeze. Use within 12 months. Makes about 16 cups mix, enough for 6 double pie crusts or 12 single pie crusts. FLAKY PIE CRUST: Crumble Flaky Pie Crust Mix, if frozen. Put mix in a medium bowl. In a small bowl, combine ice water, egg and vinegar. Sprinkle a spoonful of the water mixture at a time over the flaky pie crust mix and toss with a fork until dough barely clings together in the bowl. Roll out dough to desired thickness between 2 sheets of lightly floured waxpaper. Place dough in 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked picrust, preheat oven to 425 degrees F. (220 degrees C. Bake 10 to 15 minutes, until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling, press and flute edges, and cut slits in top crust. Makes enough crust for one 9-inch double-crust pie or two single-crust pies. 1.00 des 21700 Traditional Japanese Noodles & Broth Soup Oriental 35374 Blend flour and salt together in large mixing bowl. Blend Crisco into flour mixture using pastry blender until mixture resembles a combination of coarse meal and peas. Add ice water one tablespoon at a time, tossing mixture lightly with a fork to combine. When mixture can be compressed easily with a fork, enough ice water has been added. Form pastry mixture into a flat disk and wrap tightly in plastic wrap or waxed paper. Pastry may be refrigerated until ready for use. Roll between two sheets of waxed paper to 1/8-inch thickness. If pre-baking for non-baked filling, bake at 425 degrees F. for 12 minutes. Yields one 9-inch pie shell. 2.00tb i 18973 Water (approximate) 0.33c j 18973 Egg, beaten with 1 Tb milk 1.00 k 1 Flaming Plum Pudding CARAMEL SAUCE (To follow) Cream butter and sugar. Beat in eggs and vanilla; stir in carrots and apples, raisins and nuts. Sift together flour, soda and salt; stir into creamed mixture. Add crumbs and mix well. Spoon into well-oiled 1 1/2 quart mold. Cover securely with mold lid or several thicknesses of wax paper tied in place with a string. Place mold on a rack in covered pot/kettle. Water should come halfway up on the mold. Steam for 3 hours. Unmold pudding onto a serving plate. Flame if you wish. Serve hot with warm Caramel Sauce. Caramel Sauce: Combine 1/2 cup brown sugar, firmly packed, 1 tblspn cornstarch and 1/8 tsp of salt in a small saucepan. Add 1 cup boiling water; cook until thickened and clear, stirring constantly. Remove from heat and stir in 2 tblspns butter and 1 tsp vanilla. TO FLAME PUDDING: Soak sugar cubes in lemon extract tinted with red food color. Just before servi, place 2 or 3 cubes on top of pudding or several around the sides, NOT TOUCHING PUDDING, (use a metal or flame-proof dish). Light the cubes. 0.25ts h 18974 Grated nutmeg 0.25ts i 18974 Pinch cinnamon 0.00 j 18974 Salt 0.00 Stir eggs enough to mix the yolk and white. Add the rest of the ingredients (except for the 9 tbl of sugar and the 2 tbl of water). Strain the mixture. Prepare a caramel with the water and sugar to cover the bottom of the bowl. Let slightly cool down the caramel. Dump the mixture over the caramel. Fill a low flat mold with water. Place the mixture bowl on the water. Place in oven on moderate heat for 1 hr. |------| \---| |---/ \ | FLAN | / <=- Mold with water. \_|______|_/ Just felt like an artist. Ricky 18976 Shucked Maryland Oysters, 1.00pt a 18976 -with liquor 0.00 b 18976 Milk 1.00qt c 18976 (1/2 stick) margarine or 0.25c Place 10 tbs sugar in a heavy skillet. Stir over medium heat until sugar dissolves into a light brown syrup. Pour immediately in flan pan or shallow dish and let cool and harden. In mixing bowl, place cream cheese; add beaten egg yolks. Stir in both milks, water, vanilla, remaining sugar and salt. Blend with caramelized sugar and set in a pan of hot water. Bake at 350 for 1 1/2 to 1 3/4 hr. Note - Flan will look soft, but hardens in refrigerator. Be sure to chill thoroughly; it is better if it can be refrigerated overnight. When ready to serve, invert on a flat plate, and teh flan will come out easily with the caramel sauce on top. Do not freeze. Tosa Joyu Dipping Sauce Tossed Snow Peas & Zucchini Tostada Casserole Tostada Dip Tostada Grande "In eastern Canada, this recipe was called Graham Wafer Cream Pie, but westerners knew it as Flapper Pie. Cream pies like butterscotch, banana, cream and coconut cream were favorites of this decade and restaurants (called cafes in the West and usually run by Chinese cook/owners) always had cream pies on their menus. Combine crumbs, sugar and cinnaomn; blend in butter. Set 1/4 c aside. Press remainder onto bottom and sides of 9 inch pie plate. Bake in 375F oven for 8 minutes; cool. Filling: In saucepan, mix sugar with cornstarch; blend in milk. Cook over medium heat, stirring, until boiling; stir a little into yolks, then retUrn to the saucepan. Cook over low heat, stirring, for 2 minutes or until thickened. Remove from heat; add vanilla and cool slightly. Pour into pie crust. Meringue: Beat egg whites with cream of tartar till soft peaks form; gradually beat in sugar until stiff peaks form. Spread over filling, sealing to crust. Top with reserved crumbs. Bake in 400F oven for 5 minutes or till lightly browned. Cool to room temperature, about 4 hours. e De Quebec (quebec Pork Pie) Traditional Calabacitas Con Leche Traditional Caramel Custard - Flan A La Antigua Tomato Bread And Pastina Stew Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Heat gently for 5 minutes. Cool; transfer to a glass jar. Cover and refrigerate, do not store at room temperature. Use the oil for stir-frying. Traditional English Mustard Traditional Japanese Noodles & Broth Traditional Maryland Oyster Stew Traditional Party Mix Traditional Pavlova Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers. ) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. -1.00 -1.00 -1.00 veg 18965 Tortiere Pork 30416 Regular old supermarket pork. Spare ribs, country ribs, or any other pork Not too much fat. Cut off any gross excess, and cut them to EVEN thickness. You'll ruin everything if you cook the meat unevenly. You may compensate by scoring the meat. In a large baking pan, soak the ribs with cider vinegar, after which sprinkle them with garlic salt and finely ground black pepper. (Don't use pepper mills, or other peppers. ) It doesn't seem to matter how long the ribs soak, or how much vinegar is on them. Just make sure it hits all sides, you don't have to puncture them. This sweetens the meat. The key to the fire is the hickory chips. Keep feeding these amazing little fellows to the charcoal. The flavor comes out of these chips and you cannot do without them. Make sure the fat and chips don't light up your whole dinner and ruin it. Cooking: A moderate hot fire a couple of inches or more from the meat, and a grill of reasonable cleanness. As the meat cooks turn it often, do not let it burn, do not baste it with anything. Don't cover the grill and don't stray too far -- fire is always hiding in the wings. Here is the catch -- the trick -- the hard part, is the timing. You may ruin some meals before you hit it, but the time to take them off the grill is one minute after trichina danger is past. As soon as the meat turns brown it's time to eat. You can use the small strips you cut off to judge just when things are perfect. Special Purpose Sauce: (don't eat it cold, it's awful) 1 bottle Open Pit, One bottle A-1 Sauce, 1/4 C of molasses. Start re-heating the sauce until slow boil, dump in the cold pork from the fridge. without sauce wrap the meat in foil and heat at 325 oven for 15-20 minutes. Sauce can be stored and re-used, but remember it will have pork fat in it now. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18972 Tourtiere - Pork Pie Pork Casserole 30 Even an amateur can produce stunning, artistic decorations for special-occasion desserts - using our flexible chocolate. Just melt chocolate with a littel butter and corn syrup; the mixture is pliable enough to roll out and cut, yet holds its shape when chilled. Your results won't be as shiny, crisp or fussy as a professional chef's but you'll have fun - not frustration - with the project. In the top of a double boiler over barely simmering water, stir the chocolate, corn syrup and butter until melted. Remove from heat, but leave over water; use as the following suggestions describe. Chill designs up to 3 days, if desired. Makes 3/4 cup. ~=>Cocolate lace or writing Prepare flexible artwork chocolate. Working quickly, spoon abouthalf into a pastry bag fitted with a 1/8 - 1/4 inch diameter tip. Put a sheet of waxed paper onto a flat, rimless baking sheet and squeeze chocolate on it to make design (to top cakes or tortes, draw a circle of the same diameter on paper to sue as a guide). Note: you can also draw your design or message on standard paper in heavy black marker. Place the wax paper over it and trace the design/writing with the chocolate. For a more fluid writing mixture: omit butter and corn syrup. Pure chocolate flows readily through the 1/8 inch tip. On cooling, it is brittle and needs very gentle handling. to remove paper, invert onto a piece of waxed paper, carefully peel off paper, then invert again onto dessert. ~=>Chocolate walls Prepare flexible artwork chocolate. Cut waxed paper 3 inches longer than circumference of cake or torte (if too long to lie flat in refrigerator, cut in half). Spoon a ribbon of chocolate about 1 inch deep onto paper; top with a second piece of waxed paper, thenroll to make a strip 1/8 inch thick and about 2-1/2 inches wide. (For a higher cake, use more chocolate and make a wider strip. ) Slide paper onto baking sheets and chill until solid. Peel off top paper. With a sharp knife, cut through chocolate and paper to make a strip as wide as the side of dessert (To join strips, peel back about 1-1/2 inches of paper from an end of one strip and overlap onto end of second strip; dip knife blade in hot water, dry and use to smooth seams. ) Wrap chocoalte strip around dessert and press to adhere. Peel off paper; trim overlap. Chill until ready to serve. ~=>Chocolate noodles Prepare flexible artwork chocolate. Lay 15-inch strip of waxed paper on a flat surface. Spon on about half of the chocolate and top with a second piece of waxed paper. Roll out as direced above. Repeat with remaining chocolate. Slip paper onto rimless baking sheets and chill until chocolate is solid. Peel off top paper and let stand at room temperature until chocolate is slightly soft, about 5 minutes. Witha sharp knife, cut just through chocolate, not paper, to make 1/4 inch wide strips. Peel off single, and drape several onto a serving of ice cream or chocolate mousse. ~=>Chocolate cutouts. Prepare flexible artwork chocolate; roll as for chooclate noodles and chill until solid. Peel off top paper and let stand at room temperature about 5 minutes to soften. Witha sharp knife or sharp-edged cookie cutter, cut just through chocolate. Lift out shapes and chill on waxed paper until ready to use. 4348 Sugar 2.00c 4348 Salt 2.00ts This is a Florida chowder. it goes real good with "french" bread. Saute vegetables in oil until soft, about 10 minutes. Add wine, stock, tomatoes and bring to a boil. Add fish and remaining ingredients. Cook over medium heat for 15 minutes. Turn on low and simmer for 20 minutes. 5.50c 4348 Baking soda 4.00ts Place the rice in a 9x12" baking pan. Arrainge the chicken parts on the rice. Pour the Orange Juice over the chicken parts. Smear the cream of mushroom soup over the chicken. Cover *tightly* with aluminum foil and bake in a S-L-O-W oven for 2 -3 hours. (200oF in not too low. ) 1 cup of liquid to 1 cup of rice is correct. You will end up with firm, orange flavored rice that is carmalized to a dark brown in the corners of the pan. Use any cream soup that you like and if you have the oven temp. low enough, it can cook 4-5 hours and still be great. 1.50c 4349 Large walnut pieces 12.00 4350 Sifted all-purpose flour 3.00c 4350 Butter 1.00tb Prepare crust: Heat oven to 375 degrees. In 9" pie plate combine graham cracker crumbs and 2 tbsp. sugar;stir in butter until blended. Press mixture firmly and evenly over bottom and sides of pie plate; bake 10 minutes until browned. Cool completely on wire rack. Prepare filling: In top of double boiler using wire whisk,beat egg yolks,lime juice,1/3 cup sugar and salt until well blended. Set over simmering water;cook about 5 minutes,stirring constantly until mixture is thick enough to coat back of metal spoon. Remove from heat; stir in 1 tbsp. grated lime peel. Refrigerate mixture about 45 minutes until cool. Meanwhile,in large bowl with electric mixer at medium speed,beat cream until soft peaks form. Set 1 cup whipped cream aside for garnish;fold cooled lime mixture into remaining cream. Spoon filling into prepared crust;refrigerate at least 2 hours until set. To serve: Spoon remaining whipped cream decoratively over top of pie; sprinkle cream with remaining 1 tbsp. lime peel. Garnish with lime slices,if desired. , line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. 8328 Cake Flour; Sifted 4.50c Heat 2 cups of the milk and the rice to boiling, simmer 40 minutes until rice is done. Bring 2/3 c. milk and cream to boil, reduce heat, and boil gently for 5 to 10 minutes, until mixture stops foaming. Sift flour into latter mixture until mixture pulls away from sides and butterfat separates. Reduce heat. Cook, stir, and skim butterfat. Reserve. Whisk in 3 cups scalded milk until pudding is smooth and just comes to boiling. Add salt, rice mixture, and 3 tablespoons sugar. Combine remaining sugar and cinnamon. Ladle pudding into dishes. Sprinkle with cinnamon and sugar. Pass butterfat to be spooned over pudding. hot; do not boil. For an extra "zip" sprinkle seafood seasoning on each serving. Makes about 6 cups stew. 0.50c 8330 Shortening; plus... 0.50c 8330 Shortening Combine dry ingredients in a mixing bowl. Cut in shortening. Make a well in the center and add water, a small amount at a time, to form a dough. Knead dough in bowl until smooth and elastic. Cover and wet aside for ten minutes. Form dough into egg-sized balls and flatter between palms. With rolling pin, roll each ball into a 6 inch circle, about 1/8 inch thick. Cook on preheated ungreased skillet over medium high heat, apprx. two min. per side, until tortilla looks slightly speckled. Cover with a clean towel to keep warm and soft until served. The tortillas may be cooled and stored in plastic bags in the freezer for later use. 0.50ts 8330 Cinnamon 0.50ts 8330 Molasses 0.50c 8330 Rich s Powdered sugar Preheat oven to 350F. Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment, and butter the parchment. Using a nut mill, grind almonds to flour and set aside. Using the same nut mill, grate carrots into fine' shreds. There should be 1 1/2 cups, quite firmly packed, Place in a bowl, add lemon zest, lemon juice Set aside. Beat egg whites until they start to stiffen, sprinkle with half the sugar, a little at a time, and continue beating until stiff and glossy. Beat egg yolks with remaining sugar until very thick and pale lemon in color. Stir in carrot mixture and ground almonds. Fold in egg whites. Sift cornstarch and baking powder on top and fold in lightly but thoroughly. Spoon into prepared pan, smooth top with a rubber spatula, and sprinkle with pine nuts. Bake for 40 minutes, until a tester comes out dry. Let cool in pan for 10 minutes. Run a knife blade around edge of cake and unmold onto a rack. Peel off paper, reverse onto rack right side up, and let cool completely. Dust edges with a 2-inch wide band of powdered sugar (let the toasted nuts show in the center) before serving. Serves 8. PER SERVING: 245 calories, 7 g protein, 30 g carbohydrate, 12 g fat (2 g saturated), 79 mg cholesterol, 56 mg sodium, 3 g fiber. From an article by Jacqueline Mallorca, San Francisco Chronicle, 2/24/93. 2848 Drained, canned plum 1.00c In a medium bowl place the eggs and sugar, and beat them together for 3 to 4 minutes, or until eggs are light in color. Add the melted chocolate and coffee, and stir them in until the mixture is smooth. In anther medium bowl place the heavy cream and whip it until it is stiff. Add the vanilla and stir it in. Gently fold the whipped cream into the chocolate mixture. Preheat the oven to 350 F. Pour the mixture into a buttered 9" springform pan. Place the pan in a baking dish that is half filled with hot water. Bake the mousse cake in the water bath for 1 hour. Turn off the heat and let the cake sit in the oven for another 15 minutes. Remove the cake from the oven and let it cool for 30 minutes. "This is a wonderful, dense, almost brownie-like cake. Sprinkle on some powdered sugar and serve it with vanilla ice cream. YUMMY is the word!" 2848 Pepper sauce 0.00 Cake: Position rack in lower third of oven and preheat to 350 degrees. Butter a 10 1/2 by 15 1/2 by 1 inch jellyroll pan and line the bottom with baking parchment. Lightly butter the parchment. Place the yolks in the small bowl of an electric mixer fitted with beaters or the whip attachment. Beat on medium speed until they are thickened and light yellow in color, about 2 minutes. Add 2/3 c sugar, 1 Tbsp at a time, taking about 2 to 3 minutes to blend it in well. Reduce mixer speed to medium-low. Blend in the vanilla, orange rind, and orange juice, and mix for 15 seconds. Reduce speed to low, add the cocoa, and blend until just incorporated. Remove from the mixer and transfer to a larger mixing bowl. Set aside. Wash and dry beaters. In the large bowl of the mixer, whip the egg whites and water at medium speed until frothy. Add the cream of tartar, increase the speed to medium-high, and continue beating until the whites form soft peaks. Add 1/4 c sugar, 1 Tbsp at a time, taking about 30 seconds. Whip for 15 seconds longer. Do not over beat. Remove the bowl from the mixer. With a 2 3/4 inch wide rubber spatula, fold one quarter of the beaten egg whites into the yolk mixture, taking about 20 turns to lighten. Then fold in the remaining whites, taking an additional 30 to 40 turns. Pour batter into the prepared pan and gently smooth the top with the back of a spoon, spreading it evenly into the corners. Tap the pan gently on the counter to even out the batter. Bake in the preheated oven for 20 to 25 minutes, until the top feels set and is springy to the touch. While the cake is baking, prepare a 20-inch piece of baking parchment. Place on a flat work space and sprinkle lightly with 1/2 tsp granulated sugar. Remove cake from the oven and immediately invert onto the parchment. Protecting your hands with potholders, remove the pan and gently peel off the paper pan liner. Tightly roll together the cake and the sugared parchment paper away from you, starting on a long side. Place the cake seam side down on a cake rack to cool while you prepare the filling. To make the whipped apricot souffle: Put the apricots and 1 cup of water in a small heavy saucepan, cover, and bring to a boil. Simmer 20-25 minutes or until the apricots are very soft and all but 1 or 2 Tbsp of the water has been absorbed. Remove from the heat and add 1/2 c confectioners sugar. Whip with a fork until the apricots are very smooth. You should have approximately 1/2 c of puree. Put 1 Tbsp cold water in a small heat-proof glass dish and sprinkle the gelatin over the top. Let stand for 5 minutes without stirring. Place the dish in a skillet filled with 1/2 inch of boiling water. Stir the mixture until the gelatin is dissolved and the mixture is clear. Stir it into the apricot puree. Set aside to cool to tepid. Beat the cream in a small chilled bowl of an electric mixer. As it begins to thicken, add 1/4 c confectioner's sugar gradually. Beat until soft peaks form. Remove from the mixer and fold in the tepid puree and the Grand Marnier by hand. To assemble: Carefully unroll the cake, but not completely flat; the edge closest to you should remain curled. Spoon the filling under the curled edge first, then spread it over the rest of the cake evenly with a metal spatula, leaving a 1-inch border on the far side. To roll the cake, tuck the curled edge under and continue rolling. Place seam side down on a wooden breadboard or oblong platter. Cover loosely with foil and refrigerate until hald-hour before serving. Dust the top with confectioner's sugar just before serving. Store leftover roulade in the refrigerator loosely covered with foil for up to three days. 7273 Melted butter 2.00tb 7273 Butter 2.00tb 7274 Sliced red onions 2.00c Heat oven to 350. In large gbowl, combine cake mix, water, oil and eggs at low speed until moistened; beat 2 minutes at hightest speed. fold nuts into batter. Place ice cream cones in muffin cups or jelly roll pan; fill with batter to within 1 inch of tops of cones. Bake at 350 degrees for 20 to 25 minutes or until cake springs back when touched lightly in center. Cool completely. Spread frosting on tops of cakes; decoragte as desired. Makes 36 cupcakes. 2.00tb NOTE: Flower pots should be 2-1/2 in. high by 3 in. Diameter. Sterilize flower pots by boiling. Dry pots. Place a piece of plain yellow cake in the bottom of each pot to cover the hole in the bottom. Add ice cream or sherbet to pots until three-quarters full. In the middle of each pot, force a large ice cream soda straw and cut off even with top of the pot. Pile meringue around the inside of the pot, leaving space over the soda straw open. Bake at 400 F until the meringue turn brown, (about 5 minutes). Insert fresh flowers in the soda straw. For a holiday look, use holly and red roses or carnations. For the Meringue: Beat the egg whites until foamy before slowly adding the sugar, beat well after each addition. Beat until shiny and stiff, but not dry. Fold in vanilla. Each flowerpot requires about a third of a cup of meringue for each serving, (vanilla ice cream was used for analysis) contains 262 calories, 5 grams protein, 9 grams fat, 42 grams carbohydrate, 158 mg sodium and 38 mg cholesterol. 7274 Salt and pepper 0.00 7274 Chopped fresh mint 2.00tb 7275 Veal-stuffed tortellini 18.00 7275 Chicken stock (see Preheat oven to 350 degrees. Combine all loaf ingredients, using your hands. Form into loaf and place in 9 X 5 X 3" loaf pan,cover with layer of chili sauce (or ketchup if desired), bake 50 minutes to 1 hour. (Do not overbake,since part of the secret of fluffiness is shorter cooking time. )Serve the meat loaf sliced and hot. Serves 4. Variation: Half ground veal and half ground beef can be used for the meat loaf - lower in calories. 7276 (4ozs ea. Makes enough to fill and frost one two layer cake. In the top of a double boiler, combine all the ingredients except vanilla and food coloring. Place over boiling water and beat with an electric mixer about seven minutes or until frosting will stand up in soft peaks. Remove from water and beat in vanilla and food colouring. Use immediately. m 21701 Orange juice 4.50c a Completely dissolve gelatin in boiling water. Add ice cubes and stir until melted. Prepare pie filling mix with 3/4 cup milk as directed on package fad about 2 minutes. Blend in gelatin. Chill,if necessary,until thickened. Fold in 2 cups of the whipped topping and strawberries. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours before serving. Garnish with remaining whipped topping and additional strawberries,if desired. 2.00c Cream butter. Add sugar slowly, beating constantly. Beat egg yolks until thick and lemon colored. Add to first mixture. Add water and salt. Mix thoroughly. Fold in stiffly beaten egg whites. Cook over hot water, stirring constantly, 5 minutes. Add vanilla. Serve at once. Grace Viall Gray, Glen Ellyn, IL. 6.00cl h 21701 Lemon rind 1.00tb Make a sponge with all ingredients using only half of the flour. Mix on low for 10 min. Knead in remaining flour. Allow to rise twice and press onto ungreased cookie sheet. Brush top with Olive Oil. Top with chopped garlic. Sprinkle with Rosemary and coarse salt. Let rise again. Bake 375 degrees for 30 min. 0.75c l 21702 Ale or dark beer 3.00qt Stir in sugar and salt and cool to lukewarm. Dissolve yeast in warm water. Stir cooled milk mixture into yeast mixture. Add flour and mix well. Turn out on a floured board and knead until elastic--about 5 minutes. Place in a greased bowl. Cover and let rise in a warm place until doubled--about an hour. While dough is rising, brown hamburger, onion, and celery in a small amount of oil; stirring so that the hamburger will be crumbly. Pour off excess fat. Stir in remaining ingredients. Simmer gently 10 minutes. When dough has doubled, roll out very thin on a floured board. Cut into 6 envenly sized squares. Divide beef mixture into 6 equal portions and put 1 portion in the middle of each dough square. Fold over as for turnovers and seal edges with a fork. Place on a lightly oiled baking sheet and let rise in a warm place for 30 minutes. Make a small slit in the top of each Foldover. Bake at 350 degrees F. for 20 minutes. Let cool. When cool spread butter on each cooled Foldover and wrap in foil. If you make large batches for future Foldovers, now is the time to freeze them. At picnic time, put wrapped Foldovers on a grate an heat. Thawed Foldovers will take 5 minutes per side; frozen Foldovers will take close to 20 minutes per side. 0.75c 000002 21703 Soy flour 0.25c 000003 21703 Egg Combine all of your ingredients, except vanilla. Place over low flame and stir constantly until sugar dissolves and mixture boils. Cover and cook 3 minutes, remove cover and continue cooking without stirring until it forms a soft ball. During cooking wash down sides of pan a few times with a damp cloth. Pout fondant at once on a cold, wet pan. Cool to lukewarm and work with a spatula until white and creamy. Knead with hands until smooth. Add vanilla and knead until blended. Let stand until cool. Wrap in wax paper and put in cold place at least 24 hours before dipping. Dip in melted chocolate. pped a 18980 - 1.00 Hazelnut Oil b 18980 ---- 1.50 Salt and Pepper, to taste c 18980 1.50 SWEET CORN COULI Put water in a saucepan and add sugar and other ingredients in order given (left to right). Boil, without stirring, to 236-degrees. Pour onto wet platter and cool. Beat with spatula or wooden spoon until thick and white. Knead if necessary. Store in covered container at least 12 hours or until needed. It will keep for several months without refrigeration. Heat seasoned fondant over warm water. Season and color as desired. Pour into molds or drop onto waxed paper. 1.00c DIRECTIONS: Mix first 4 ingredients in large saucepan. Bring to boil, stirring. Cover, boil 3 minutes. Remove cover, and cook until a small amount of mixture forms a soft ball when dropped in cold water (238-F). Wash down sides of pan several times with a pastry brush dipped in cold water, using up and down motion. Pour out on ungreased platter. Cool to lukewarm (110-F). Add vanilla, and beat until mixture turns cloudy. Gather into a ball, and knead with lightly buttered hands until smooth and creamy. Put in bowl, cover with damp cloth, and store in cool place until needed. FONDANT DIPPED ALMONDS: Tint fondant with red and green food coloring. If desired, flavor green with wintergreen and red with peppermint. Melt each color in top part of double boiler over hot water. Dip rounded end of toasted almonds in candy; harden on waxed paper. FONDANT STUFFED DATES: Color fondant with red and green food coloring, as desired. Shape in small rolls, and fill pitted dates. BONBONS: Using 2/3 of fondant recipe for any one flavor of bonbon, work in desired flavoring and coloring a little at a time. Shape in 3/4" balls for centers. Bits of nuts, candied or dried fruits, or coconut can be added to these centers. Let stand on waxed paper, covered, overnight. Next day, melt remaining 1/3 of the fondant set aside for this batch in top part of metal double boiler over boiling water, adding flavoring and coloring to match fondant centers. Remove from heat. Set pan in cold water for a moment, and then put over hot (not boiling) water to keep fondant warm and soft. With dipping fork, or other fork, dip bonbon centers, one at a time, in melted fondant to cover. (Stir after each bonbon is dipped to keep crust from forming on top. If this fondant becomes too thick, reheat or add a few drops of hot water. ) Tip bonbon over onto waxed paper covered tray. Decorative circles can be made by holding dipping fork on top of bonbon for a moment. Decorate at once with bits of nuts, candied fruits, silver shot or colored sugar, as desired. Leftover dipping fondant can be dropped on waxed paper to make patties. Store, covered, in cool, dry place. 0.25c u 18981 Unsweetened cocoa 0.50c v 18981 Water 0.25c w 18981 * Pancetta is Italian unsmoked bacon cured in salt and is available at most Italian markets and some specialty food stores. FOR FILLING: Combine first 3 ingredients (30 oz. ricotta, 10 oz. spinach, prepared as instructed, and 1/2 cup Parmesan) in large bowl. Season with salt and pepper. Add eggs and mix well. (Can be prepared 1 day ahead. Cover and chill. ) always find a deeper dish easier toh (I always find a deeper dish easier (I always find a deeper dish easier to with salt and pepper, and cook l juices evaporate, stirring, frequently, about 12 minutes. ASSEMBLY: Cook noodles in large pot of boiling salted water until just tender but still firm to bite, stirring occasionally. Drain. Rinse under cold water to cool; drain. Oil 13x9x2-inch baking dish (I always find a deeper dish easier to deal with when making lasagna; 3-inches deep is MUCH better). Spread 1 cup Tomato, Porcini and Pancetta Sauce over bottom of dish. Arrange 3 to 4 noodles over, trimming to fit as necessary. Spread half of ricotta filling over. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan cheese. Top with 3 to 4 noodles, trimming to fit. Spread remaining ricotta filling over noodles. Spoon 1 cup sauce over. Sprinkle with 1 cup Fontina and 1/4 cup Parmesan. Reserve 1/2 cup sauteed mushrooms for garnish. Spread remaining mushrooms over cheese. Arrange remaining noodles over. Spread remaining sauce over noodles. Sprinkle remaining Fontina and 1/4 cup Parmesan over. Cover with foil. (Can be prepared 1 day ahead. Refrigerate lasagna and reserved 1/2 cup mushrooms separately. Let lasagna stand 2 hours at room temperature before continuing. ) Preheat oven to 350F. Bake covered lasagna 30 minutes. Uncover and continue baking until bubbling and cheese melts, about 20 minutes. Arrange reserved 1 cup mushrooms, tomato and 2 teaspoons rosemary over. Let stand 10 minutes. Cut into squares. Unsalted Butter, Softened 0.25lb GREASE AND FLOUR 10 small fluted 1/3-cup brioche tins. Or use 1 3-cup brioche pan. Dissolve yeast and a pinch of sugar in warm water. In food processor or mixer, add flour and the rest of the sugar. Beat in the cool butter. Add yeast and water; beat in the 3 eggs, 1 at a time. Beat until shiny and glossy, and the dough forms long slick strings with an adhesive quality. If the food processor turns off, the dough is ready. Place it in an oiled plastic bag or oiled bowl; turn to coat. Seal or cover. Let rise in a warm place until tripled. Punch down and let rise again covered, in the refrigerator for 6 hours or overnight. Take 2/3 of the now-spongy dough and, working quickly, form into balls. Put balls in tins. Cut a deep cross in the center of each ball. With remaining dough, form small pear-shaped knobs. Fit the pointed ends of the knobs into the center of each cross, pressing firmly in place. Let rise, uncovered, in a warm place until the dough doubles. PREHEAT OVEN to 375F. Brush dough with egg glaze. Bake 20 minutes, or until browned. For a quick brioche, cover dough in the greased bowl with plastic wrap and chill for 1 hour in the refrigerator. Grease brioche forms or muffin tins. When dough is chilled, knead it with floured hands. It should not require any more flour. Shape. Brush all over with glaze. Let double 15 to 20 minutes, and bake in a 400F oven, about 10 minutes or until brown. 4345 Whole wheat flour 0.25c STIR YEAST AND SUGAR into warm water; let stand until foamy, about 5 minutes. Put both flours, salt and oil into food processor work bowl fitted with metal blade. Turn processor on to combine mixture. With processor running, slowly add yeast mixture. Mix until dough cleans sides of bowl. If dough is too sticky, add more flour by the tablespoon, working it in before adding more. If dough is too dry and crumbly, add more water by the teaspoon, working it in before adding more. Once desired consistency is reached, process dough until well kneaded, uniformly supple and elastic, about 40 seconds. Add walnut pieces and process for 10 seconds. Remove blade. Then remove dough from bowl and press all loose walnuts into it. Transfer dough to large plastic bag, squeeze out air and seal at top. Place dough in bowl. Let rise in warm spot until doubled, about 1 hour. Oil baking sheet. Punch dough down and shape into smooth ball. Place round side up on baking sheet. Cover loosely with oiled plastic. Let rise in warm spot until doubled, about 1 hour. 15 minutes before baking, preheat oven to 400F, with rack in center of oven. When loaf has doubled, slash loaf for surface design. Lightly brush with glaze. Bake until loaf is deeply browned and sounds hollow when rapped on the bottom, about 35 minutes. Immediately remove from pan to cool on rack. NOTE: (To toast nuts, spread single layer on jelly roll pan and bake in 350F oven until fragrant and toasted, 8-to-10 minutes, watching carefully to avoid burning) Makes 1 Loaf 6531 Minced gingerroot 1.00ts 6531 Pepper 2.00ts 6531 Ground toasted sesame seed 1.00tb 6532 Whole Chicken Breast 1.00 Mix the chopped nuts and sugar together. Melt butter. Butter a large pan about 18"x12" or 2 9"x13" pans. Thaw filo and keep covered with a damp cloth. Make bottom layer with 8 filo sheets, buttering each. Spread with some of the walnuts mixture. Repeat with 2 sheets buttered filo and walnuts, folding in or under all overlapping filo. Top with 8 sheets, each one buttered. Chill and cut through in diamond shapes (1/-2 inches). Place on middle rack. Bake in a preheated 350oF oven for 30 minutes. Reduce to 300oF and bake another hour or more. If too brown, cover with foil loosely. *** Syrup *** Bring water to a boil and dissolve the sugar, boiling 15-20 minutes until slightly thickened. Remove from heat, add the honey and let cool. Spread the cooled syrup over the hot baka lava. Let stand several hours and add more of the syrup. DO NOT MAKE ON A MUGGY DAY 6532 Soy Sauce 2.00tb Make the pudding according to package directions. Fold it into some Cool Whip or Whipped Cream. Refrigerate. Notes from Brett Jones: ". first, you get something that tastes almost exactly like the real thing and second, it always sets (unless you add too much whipped cream!) and is rarely grainy. Variations: Swirl a little raspberry jam through it or add your favorite liqueur (grand marnier, chambord, etc. ) 6533 Chicken, shredded In heavy saucepan, over low heat, melt chips with Eagle Brand, and salt. Remove from heat; stir in nuts and vanilla. Spread evenly into a wax paper lined 8 or 9" square pan. Chill 2 hours or until firm. Turn fudge onto cutting board and cut into squares. MICROWAVE instructions: In 1 quart glass measure, combine chips with Eagle brand and salt. Cook on 100% power (high) 3 minutes or until chips melt, stirring after each 1 1/2 minutes. Stir in remaining ingredients. Proceed as above. liced Melt raspberry jam in small saucepan over low heat. Use 3 tablespoons to sandwich cake layers together. Brush 1 tablespoon over top layer. Cover cake with dark chocolate curls. Use remaining jam to glaze berries. Just before serving, sprinkle with 10X sugar. 1.00cn 6533 Cheddar cheese, grated 1.00c 6533 Hot sauce Preheat oven to 350~. Beat egg whites, at room temperature, until foamy; add salt. Gradually add sugar, 1 tablespoon at a time, beating mxiture until soft peaks form. Fold vanilla, chocolate morsels, and pecans into beaten egg whites. Drop by teaspoonfuls onto cookie sheets lined with aluminum foil. Place in oven, and immediately turn off heat. Do not open oven door for at least 8 hours. Carefully remove cookies from aluminum foil. 6534 Ch Place chicken pieces into shallow baking pan, skin side up. Sprinkle all ingredients evenly over the top of the chicken. Squeeze juice from the lemon and pour over the chicken. Cut lemon rind into pieces and arrange throughout. Cover with foil and bake at 375 for 40 minutes. Remove foil and bake for an additional 15 minutes. 1096 Traditional chex party mix 1.00 1096 se Coat a large Dutch oven with cooking spray; place over medium- high heat until hot. Add 2 cups onion and the next 3 ingredients; cook until meat is browned, stirring to crumble. Add ground cinnamon and next 7 ingredients. Cook 1 minute. Add salt and pepper and tomatoes; simmer, uncovered 20 minutes. To serve, arrange spaghetti on individual serving plates. Spoon chili over spaghetti, top with cheese and remaining 1 1/2 cups onions. Serve with crackers. Serving size: 3/4 cup spaghetti, 1 cup chili, 2 Tb cheese, 1/4 c onion, 6 crackers. Calories per serving: 394; fat 8. 7 gm; sodium 517 mg. 1097 Bacon fried crisp and drain 1.00lb 1097 and broken into pieces 0.00 1097 Salad dressing 0.50c First Layer: Mix all ingredients together and pat into a pie pan. Bake in a preheated 400 degree oven until browned,8 to 10 minutes. Second Layer: Beat together and pour into pie shell. Chill. Third Layer: Mix until thickened and pour on cream cheese layer. Chill. Fourth Layer: Cover pie with 4 oz. whipped topping. Chill until serving time 1098 Chicken, white meat, * 2.00c Put the peppers and onions in a heavy enamel or stainless-steel saucepan. Add sufficient water to cover and bring to a boil over high heat. Boil for 1 minute, then drain well in a colander. Return the vegetables to the pan and add the remaining ingredients. Bring the mixture to a simmer over low heat and cook for 5 minutes. Let cool, pack into hot sterilized jars and attach the lids. Process in a boiling water bath for 5 minutes. Remove from the water and cool completely at room temperature. Makes about 3 pints. 1098 White Raisins (opt.) 0.25c 1098 Chopped Chutney 3.00tb 1098 Curry Powder 2.00ts 1098 Mayonnaise 0.75c The flavor of this dark spice and buttermilk cake is so old-fashioned that it may remind you of your childhood. The orange slices add a colorful touch to the finished cake. (By Times Food Stylists) Soak raisins in hot water to cover until plump. Drain. Sift together flour, soda, nutmeg, cinnamon, allspice, cloves, and salt into large bowl. Stir in brown sugar. Beat egg whites lightly in another bowl. Stir into dry ingredients along with drained raisins just until blended. Pour into 2-quart fluted tube pan sprayed with non-stick vegetable spray. Bake at 350 degrees F. 35 to 45 minutes or until cake tests done in center. Brush cake with Orange Syrup and decorate with orange slices. Makes 12 servings. Each serving contains: 231 calories; 136 mg sodium; 1 mg cholesterol; 0 fat; 56 grams; carbohydrates; 3 grams protein; 0. 54 gram fiber. ORANGE SYRUP: Combine sugar, water and orange flower water in small saucepan. Bring to boil. Add orange slices and simmer 1 minute. Strain and reserve orange slices for garnish. 0000001859 0000001859 0000001859 0000001859 0000001860 0000001860 0000001860 0000001860 0000001860 0000001860 0000001860 0000001860 0000001860 0000001860 0000001861 0000001861 0000001861 0000001861 0000001861 0000001862 0000001862 0000001862 Yield: 12 Servings Bake the cake according to the direction (Use the high altitude directions if you need them), in a 9 X 13-inch pan. Cool. (Cake may be made ahead and frozen. ) Place on a serving plate or board. Whip the cream with the confectioners sugar. Cut the strawberries in hal lengthwise. Spread the cream evenly around the sides of the cake, saving a little for the top. To decorate: Using a pastry bag, pipe (or dollop and spread with a spatula) rows of cream alternating with rows of strawberries for the flag "stripes". Make a background of the blueberries in the upper left-hand corner, then pipe or dollop stars on top to create the "star" section of the cake. If making cake ahed, arrange fruit several hours before serving. Add the cream up to an hour before serving. 0001864 0000001864 0000001864 0000001865 0000001865 0000001865 0000001865 0000001865 0000001865 0000001865 0000001865 0000001865 Heat oil in pan. Add nuts, stir until golden; stir in coconut. Add coconut milk and water to pan. Stir in lemon grass, curry leaves and spring onions. Bring to a boil. Reduce heat and simmer, uncovered, for 2 minutes. Add cumin, cardamom and turmeric, bring to a boil. Add rice, cook, uncovered, until steam holes appear at the surface. Cover pan with a tight fitting lid, reduce heat to very low. Cook for 10 minutes. Lift lid, check if rice is cooked, continue cooking if required. NOTE: Jasmine or Basmati rice can be used instead of long grain rice if preferred. Avoid lifting the lid of the pan while rice is cooking, as all the steam will escape, resulting in gluggy rice. HINT: The curry leaf is native to south east Asia and as its name suggests, lends a rich curry-like flavour to Asian dishes. Source: Cooking Indonesian 71 0000001871 0000001871 0000001871 0000001871 0000001871 0000001872 0000001872 0000001872 Heat the oil in a large casserole until moderately hot. Add the onion and stir-fry for 2 minutes. Put in the rice, tumeric, and salt, and continue to cook for 2 minutes. Add the coconut milk and stock and bring the mixture to a boil. Stir in the whole cloves, cinnamon, and bay leaves. Turn the heat as low as possible and let the rice cook undisturbed for 20 minutes. It is ready to serve when the rice is cooked. 00001875 0000001875 0000001875 0000001875 Heat oven to 400 degrees. Grease bottom of 18 muffin cups, 2 1/2 x 1 1/4 inches, or line with paper baking cups. Prepare gingerbread mix in bowl as directed on package for cake. Bring each muffin to two-thirds full. Bake 13-15 minutes or until wooden pick inserted in center comes out clean. Remove from pan; cool completely. Tint frosting orange with food colors and frost cupcakes. GArnish each with a gumdrop cat. To make cat, cut 1 gumdrop horizontally into 3 pieces. USe small, rounded top piece for head and largest part for body. Cut tail (curve shaped) and ears (triangles) from third piece. 0001880 0000001880 0000001880 0000001880 0000001880 0000001880 0000001880 0000001880 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001881 0000001882 0000001882 0000001882 Servings: makes 4 - 1/2 pint jars Notes: The combination of the delicacy of fresh raspberries and the mellow framboise (raspberry brandy) makes a remarkable jam. Use both as a spread and as a dessert garnish. DIRECTIONS: Place all ingredients in heavy saucepan over medium heat. Bring to a boil, stirring occasionally. When mixture comes to a boil, raise heat to high and cook, stirring constantly, for about 20 minutes. As mixture begins to thicken, watch carefully to prevent sticking. When mixture has reached a jamlike consistency, immediately remove from heat. Pour into hot sterilized jars and vacuum seal (hot water bath method, or can be refrigerated up to 6 weeks). 1878 Parsley sprigs 0.00 1878 Lemon wedges 0.00 1879 P Scald milk and pour over sugar, shortening, & salt. Let it cool to lukewarm while softening yeast in a small bowl with the warm water. When soft, add the egg and beat together slightly. Pour the yeast/egg mixture into the milk mixture and stir them together. The flour may be sifted or poured into the liquid. With a large spoon, stir until flour/milk is well mixed. You should have a firm, but not stiff dough. Without removing it from the bowl, cover the dough with a plate or towel and set aside to rise until double in bulk (about 2 hrs depending on the temperature in the kitchen). Instead of letting the dough rise at this point you may put it in the refrigerator and use it later, or the next day. Watch to make sure it doesn't spill out of the bowl. If it starts to spill before you're ready to use it, punch it back down. Refrigerated dough is easier to handle but takes longer to rise. BREAD: If you want to make bread, dump the dough out of the bowl onto a floured surface and with more flour as needed to keep it from sticking, knead it until springy and easy to handle. This dough does not require a lot of kneading; only enough to make it easy to handle. For 2 medium size loaves cut the dough in half and knead/shape each into loaves and put into greased baking pans. Allow about 2 hours for the dough to double again. Bake in a 375 degree oven until lightly browned on top (if uncertain whether or not bread is done, tip out of pan and see if bottom is browned too). ROLLS: To make rolls, work and knead dough until springy and easily handled. Roll out with a rolling pin and cut with a biscuit cutter and fold over and place on a greased cookie sheet (Parkerhouse rolls), or break dough into small pieces, make into little balls and place 3 in each section of a greased muffin pan (Cloverleaf rolls). SWEET ROLLS: For Christmas bread or sweet rolls, roll out dough as for Parkerhouse rolls, except trying to make an oblong instead of a round. Spread it with raisins and sprinkle with cinnamon and sugar. Dot with butter and roll as for a jelly roll. Slice and place on a greased pan or make into a circle and make slashes through the dough at intervals. Let rise and bake as for loaves. Top with an icing made of confectioners' sugar, melted butter, milk, and vanilla or rum flavoring and drizzle over the bread or rolls while hot. Decorate with nuts or fruits. If you want to make a whole wheat bread, use half white and half whole wheat flour, and use brown sugar instead of white. The amounts above will yield 1 large or 2 medium loaves of bread, or 2 dozen large rolls. ground black pepper 0.00 1881 Garlic 1.00cl 1881 Dried thyme 1.00ts 1881 Bay leaves 6.00 Beat whites until foamy. Gredually add sugar and beat until stiff. In a blender place the chocolate bits and grate finely. Add boiling water and stir until melted. Add the egg yolks to the blender and the frangelica liquor. Blend until smooth. Gently fold the chocolate mixture into the beaten egg whites. Spoon into 6 dessert dishes and chill until set. Drizzle with frangelica. Serve with whipped cream and one hazel nut. 1881 Juice of 2 lemons 0.00 THE PASTRY: Start off by sifting the flour and the baking powder together at least twice, and preferably three times. Then, using your hands, blend in the Crisco thoroughly (you know you got it right when the flour turns crumbly). Next, add the eggs and whip them into the flour, then pour in just enough milk to make a stiff dough. When it's at the proper consistency, put it on a lightly floured surface and roll it out very thin (actually as thin as you can get it). To make the crust of the meatpie, put a saucer atop the rolled-out flour, and, with a paring knife, cut out circles the same size as the saucer. This recipe, if rolled thin enough, will give you 16 pies. THE MEAT PIES: Now take a skillet and make a light brown roux with the flour and oil. Then add the vegetables, meat and seasonings all at once and stir everything together well, making sure the roux coats all the other ingredients. At this point, reduce the heat and *gently simmer* the mixture until all the additives are cooked thoroughly. You will need to "taste" several times during the simmering process to be sure the seasonings are right. Now, after the mix is cooked, place it aside and let it cool to room temperature. When you're ready to prepare your pies, lay out the crust and *half-fill* with the meat mix. Then fold the crust over evenly onto itself, dampen the edges slightly with water, and crimp it with a fork until well-sealed. (And don't forget to pierce the pie once in the center with the point of a paring knife. This allows excess steam to escape and keeps the crust crispy. ) Now deep-fry the pies (uncrowded) at 325 degrees until golden brown. Then place them on paper towels to drain (with the pierced side down). Serve hot with Dijon mustard sauce. NOTE FROM FRANK: Do not substitute oil for shortening in the pastry mix, otherwise the crust will crumble and fall apart. If you prefer not to fry the pies, you can bake them in the oven at 325 F until golden brown, but you will have to turn them over once for uniformity. Incidentally, if you want to make shrimp, crawfish, or crabmeat pies. use this same recipe and merely make the substitutions. It's that easy! Recipe from "Frank Davis Cooks Naturally N'Awlins" by Frank Davis. By the way, Natchitoches is pronounced "Nack-a-tish". ed 1.00 1883 Dressed trout, head and all 1.00 Servings: 4 Cut each frankfurter into 5 diagonal slices. In large skillet over medium heat, cook onion and frankfurter slices in butter 5 minutes or until onion is tender and frankfurter slices slightly brown. Rinse sauerkraut under cold water, drain well. Add to frankfurters. Simmer, covered, 5 minutes, stirring occasionally. Stir in sour cream and paprika. Serve garnished with parsley. me 0.50ts Crisp Celery Leaves for garnish Sauce: Melt butter in saucepan, saute onion and celery until tender. Remove from heat; add flour and curry powder to form smooth paste. Gradually add chicken broth, stirring constantly, cook over medium heat until thickened. Turn heat to low, add peanut butter and half and half, stir until peanut butter melts. DO NOT BOIL. Keep warm. Hot Dogs: Cut each hot dog diagonally 3/4 the way through in 4 to 5 places. Drop in pan of boiling water and heat until curled in spiral fashion. Serve: Spoon 1/4 cup peanut curry sauce on to serving plate; place 2 spiral hot dogs on top. Garnish with a sprinkle of chopped peanuts and leaves of celery. Yeild: 4 Servings in lowfat yogurt 0.50c 5678 Firmly packed dark brown 0.33c 5678 sugar 0.00 Frappes are water ices frozen to a mushy consistency. They may be eaten with a spoon or drunk as a beverage. Any recipe for water ice may be used for preparing a frappe. 5678 Freshly squeezed lime juice 2.00tb 5678 Finely grated nutmeg 0.12ts 5678 Coarsely chopped toasted 0 Pour the quart of milk into an earthen bowl, stand in a warm place and allow to thicken. When the milk is quite thick, pour boiling water over it, put into a cheese cloth bag and let drain for 12 hours. Take 1 cup of this curd or cheese, mash through a fine sieve and put into a mixing bowl. Stir in the sweet cream, sugar, beaten egg yolks and melted butter; flavor with the nutmeg. Add the stiffly beaten egg whites. Line an earthen pudding dish with pastry and pour in the cheese custard and bake at 450 F, on the bottom of the oven, for 40 minutes. Serve at once. 5679 Lime juice 2.00ts 5679 (6-onch) flour tortillas 4.00 5679 Canned chopped green chile 2.00tb 5679 peppers In a large kettle or Dutch oven, brown the Beef, Pork and Onions in hot Wesson Oil. Add Salt and Pepper to taste. Add remaining ingredients. Stir well. Cover and simmer 3 to 4 hours, until meat is tender and Chili is thick and bubbly. Stir occasionally. 0.00 5680 9 inch chocolate layer cake 1.00 5680 Semi-sw Preheat oven to 350 deg. Sift together flour,bkng powder, bking sda, salt, cinnamon, & nutmeg In another bowl combine Pumpkin, sugar, milk and eggs. add dry Ingred. and butter mixing untill just moistened. Stir in nuts an spoon into well greased and floured 9x5 loaf pan Bake 65 min or untill wooden pick comes out clean. Cool 10 min before serving. 81 Pumpernickel 8.00sl 5681 * Both cans of frozen drink should be 6 oz concentrates. In a large saucepan bring sugar and water to a boil, stirring constantly. Stir in frozen Orange and lemonade concentrates. In a large bowl combine all of the fruits. Mix until well distributed. Put mixted fruit in twelve 1-pint containers leaving 1/2-inch space at top. Pour hot juice syrup over top. Seal and label as Freddi's Fruit Coctail Mix. Freeze and use within 6 to 8 months. Makes about 12 pints of mix. Freddi's Fruit Coctail: Partially thaw 1 pint of FREDDI'S FRUIT COCTAIL mix. Spoon into fruit cups. Pour ginger ale over top, if desired. Makes Makes 4 servings Semisweet chocolate 3.00oz 5681 (finely chopped) 0.00 5681 Unsweetened chocolate 1.00oz Mix together all ingredients except for sugar and vinegar; let stand overnight. Drain. Boil sugar and vinegar. Cool. Pour over vegetables. Freeze in plastic containers and thaw at room temperature to use. These pickles are ready to use immediately. Makes about 8 quarts. pressed 3.00lg c 18982 Can (20-oz.) Dole crushed 1.00lg d Crush berries thoroughly. Place in a large bowl. Add sugar, mix well & let stand. Mix lemon juice & add certo. Stir until all sugar crystals are dissolved. Ladle quickly into jars & leave to set, it may take 24 hours. Store in freezer. Will keep in the fridge for 3 weeks. tle (12-oz.) chili sauce 1.00 g 18982 Brown sugar, packed 0.50c Method: Preheat oven to 350# F. Spray a 9" x 12" baking dish with a nonstick spray Cream margarine with sugar. Beat in egg. Sift together dry ingredients. into egg mixture alternating with milk and vanilla. In food processor, pro egg with sugar until well mixed. Add margarine and process and then milk. dry ingredients into processor and pulse 3 or 4 times, just until mixed. ( wash processor - reserve for next step. ) Spread batter evenly into prepare dish. Top with fruit. Mix topping ingredients together in food processor or mixe Dot over top of cake. Bake 30 - 40 minutes or until skewer comes out clean Cool completely. For glaze, heat together apricot jam, lemon juice and water. Strain into s saucepan or glass measuring jug. Heat on top of stove or in microwave unti boiling and slightly reduced. If reduced too much, add a bit more water. onto completely cooled cake with pastry brush. Serve and enjoy. Nutritional value per servings: 253 calories, 3. 8 g protein (6%), 54 g carbohydrate (83%), 3 g total fat (11%) (. 7 g saturated fat), 23 mg cholest 146 mg sodium. 2.00c g 18983 Flaked coconut 1.00cn h 18983 Finely chopped Brazil nuts 0.50c i 18984 Chocolate 3.00oz Put all ingredients in inner pot, select "French" bread and push start. 1.50oz b 18984 Powdered sugar 2.00oz c 18984 Fresh cream 2.00tb d 18985 Good chocolate 0.50l Wrap skinned chicken with bacon and secure with toothpick. In a large pan, heat the garlic cloves in olive oil. Do not brown the cloves, but heat them enough to impart their flavor into the oil. Remove garlic cloves and save. Rub chicken with salt and pepper and sear chicken in olive oil until golden brown. Stir in the sliced onions and 2 of the garlic cloves. Cover pan and place in 350 degree oven for 1 hour. Serve with R/G Sauce. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! b 18986 Ground beef 2.00lb c 18986 Diced green chilies (4 Makes about 10 servings Preheat oven to 425 degrees F. Grease a springform pan with detachable bottom that has a diameter of about 9 1/2 inches. Melt cooking chocolate and butter in a thick-bottomed pot over low heat. Beat eggs and sugar until light and airy. Carefully stir the somewhat cooled chocolate mixture into egg mixture. Blend flour, nuts, and baking powder together, and fold carefully into batter. It's important to fold it in gently. Pour batter into pan and bake in the oven for about 15 minutes. The cake should not become firm. The "unbaked" batter tastes like a delicious filling. You may garnish cooled cake with a bit of grated chocolate and a ring of whipped topping. wed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. French Chocolate Mousse Stir and scald in a saucepan over low heat: Return the sauce to the pan. Stir the custard constantly over low heat until it thickens. Strain it. Cool by placing the pan in cold water. In a separate bowl, whip until stiff: 3/4 c heavy cream Add: 1 tsp vanilla 2 TBSP brandy Fold the cold custard into the whipped cream mixture until it is well blended. Fill custard cups with the pudding. Chill thoroughly before serving. 6 servings. Tiffany ad of rolling th Combine all ingredients in a small bowl; stir until well blended. Put mixture in a foil packet or 1-pint glass jar and label as French Dressing Mix. Stor in a cool, dry place and use within 6 months. Makes enough mix (5 Tablespoons) for 1 1/4 cups of French Dressing. VARIATION: Sweet Italian Dressing: Increase sugar to 1/2 cup. Substitute 1 T celery seed for paprika. French Dressing: Combine 1 pkt of mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Shake until well blended. Chill before serving. Makes about 1 1/4 cups of French Dressing. ove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. Combine milk, butter, sugar and salt in a small saucepan. Stir until the butter melts. Cool mixture to 105- to 115-degrees, use a thermometer. Dissolve the yeast in 1/4 cup warm water in a large mixing bowl. Stir in the milk mixture, eggs, butter extract and lemon extract (if used). Gradually stir in enough flour to make a soft dough. I usually start out with 5-1/2 cups and add more until the dough is no longer sticky and is soft and silky. Turn dough out onto a lightly floured surface; knead until smooth and elastic (or let your mixer do the work), about 5 minutes. Place dough into a large greased bowl, turning to coat the top with oil. Cover and let rise in a warm place until double in bulk, about 1 hour. Punch down dough to get out the air bubbles. NOW, you can either make the "fan-shaped" rolls (I don't, they take too long) or any shape you'd like. I usually make "clover" shaped rolls. If you'd like the "fan-shape" directions, let me know and I'll post that later. You can make one small lemon sized ball per roll or make 3 walnut-sized balls per roll (for the cloverleaf rolls). Place one ball of dough or 3 walnut-sized balls per roll into LARGE greased muffin cups. If you'd like (it's not necessary), roll the balls of dough in the melted butter before putting them into the pans. Cover and let rise in a warm place to rise for about 30 minutes or until double in size. The rolls will "balloon" in size once you put them into the oven, don't let the risen size fool you, they DO get BIG. Preheat oven to 425-degrees. Bake for 10-12 minutes or until golden brown. After the first rising, punch down the dough and divide it in half. Turn dough out onto a lightly floured board. Roll EACH half into a 12 x 6-inch rectangle. Brush 2 TBS butter over top of each rectangle. Cut each rectangle into six 1-inch strips. Stack 6 strips of dough (or lay them side-by-side, it's easier to me), butter-side up on top of one another. Cut each stack into 12 pieces, about 1-inch wide. Place stacks of dough into well buttered LARGE muffin cups (sideways). Follow rising directions in the recipe. 0.50c 7541 Walnuts, finely chopped 0.25c 7541 Parsley, chopped 0.25c 7541 Eggs 3.00 Heat butter in a saucepan over medium heat; stir in flour, then slowly add milk, cooking until smooth and thickened, stirring constantly. Add seasonings, cheese, chives and ham. Add beaten egg yolks; mix well. Cool mixture; then fold in stiffly beaten egg whites. Bake in an ungreased 2-quart casserole in preheated 300'F. oven 1 1/4 hours. Serve at once. 7542 Onion, chopped 1.00lg Add the ingredients according to your B/B's instructions. 7542 Celery stalks, chopped 3.00ea 7542 Tomato soup 2.00cn 7542 Red beans, drained 2.00cn 7542 Package spaghetti, cooked Sort and wasy 2 cups of the bean mix, place in a large heavy soup kettle. Cover with water that reaches 2 inches above the beans. Soak overnight. The following morning: Drain the beans, and add 2 qt water, ham hock, salt and pepper. Cover and bring to a boil. Reduce the heat and simmer for 1 1/2 hours until beans are tender. Add remaining ingredients. Simmer for another 30 minutes, stirring occasionally. Remove ham hock from the soup, take the meat from the bone, chop and return to the soup. Makes 2 1/2 quarts of soup From January 1992/ FAMILY Shared by Robert Rostrup 7543 Divided margarine 0.50c 7543 Chopped onion 1.00md 7543 Cornstarch 0.25c 7543 Milk Combine the dried beans and peas. Divide into 14 - 2 cup packages. From January 1992/ FAMILY Shared by Robert Rostrup auce 0.25ts 7543 Chicken flavor bouillon 2.00 7543 Cubes 0.00 7543 ( Part 1: Combine sugar, cocoa, and water. Boil to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites. Beat constantly. Add Part 1, and continue to beat until the mixture begins to stiffen. Add flavoring, nuts, candied cherries, and coconut. When mixture is firm but still hot, rinse your hands in cold water (do not wipe them). Form mixture into a loaf. Roll in yellow coconut. Place on well-buttered plate. Slice with sharp knife. * The Bartlett Pears should be pared and thinly sliced. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Combine the pears, orange juice concentrate and lemon rind in a bowl and toss lightly. Arrange the pear mixture in the unbaked pie shell. Prepare the Spicy Crumb Topping and sprinkle over the pear mixture. Bake in a preheated 400 degree F. oven for 40 minutes or until the pears are tender. Cover loosely with aluminum foil after 30 minutes if the top becomes too brown. Cool on a wire rack before serving. SPICY CRUMB TOPPING: Combine the flour, sugar, spices and salt in a bowl. Cut in the margarine, using a pastry blender, until the mixture is crumbly. 0020794 0000020794 0000020794 0000020794 0000020794 0000020794 0000020794 0000020795 0000020795 0000020795 0000020795 0000020795 0000020797 0000020797 0000020797 0000020797 0000020797 In a medium bowl, combine all ingredients except olive oil; mix well. In a large nonstick skillet, heat 1 tsp of the oil over medium- high heat until hot. Spoon 1/4 of the potato mixture into the skillet; spread slightly. Cook 4-5 min without stirring, until bottom is brown. Flip pancake and cook other side for 3-4 minutes or until brown and thoroughly cooked. Slide pancake onto serving platter and keep warm. Repeat with remaining oil and mixture. Garnish with additional parsley and green onion if desired. Per serving: 1 starch, 1 lean meat. Calories per serving: 210 0799 0000020799 0000020799 0000020799 0000020800 0000020800 0000020800 0000020800 0000020800 0000020800 0000020800 0000020800 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 0000020801 Cut the marrow crosswise into slices,1/2" thick. Put the pieces in a bowl and add cold water to cover. Set aside for 10 minutes or longer Sprinkle the meat on both sides with salt and pepper. Heat the oil in a heavy skillet large enough to hold both steaks. Add the steaks and cook about 10 minutes or until thoroughly browned and scared on one side. Turn and continue cooking until thoroughly browned and scared, about 5 minutes. Cook about 5 minutes longer,turning meat occasionally. Transfer the steaks to a warm platter and pour off all fat from the skillet. Add 1 tbsp. of butter to the skillet. When it melts,add the shallots,wine,vinegar and sugar. Cook over relatively high heat until the liquid is almost completely reduced,about 12 minutes. Add the broth and any juices that may have accumulated around the steaks. Cook about 3 minutes and swirl in the remaining 4 tbsp. of butter. Meanwhile,drain the pieces of marrow and put them in a saucepan. Add cold water to cover and salt to taste. Bring to a simmer but do not boil. Cook as briefly as possible,only until the marrow is barely heated. If the marrow cooks longer,it will turn into liquid fat. Using a slotted spoon,transfer the marrow pieces to the sauce. Slice the steaks and serve with the marrow sauce on the side. Makes 4 servings. 0020809 0000020809 0000020809 0000020809 0000020809 0000020809 0000020809 0000020809 0000020809 0000020809 0000020809 Put all ingreds. in order listed into pan, select "French" bread and push Start. Tip: If you can, open lid and check while kneading to feel whether the dough is too wet or dry. Correct it with a Tbsp. or so of water or flour. Since you have made so much bread, you know how the dough should feel. 0000020812 0000020812 0000020812 0000020812 0000020812 0000020812 0000020813 0000020813 0000020813 0000020813 In large sauce pan, in boiling salted water to cover, simmer whole cabbage 5 minutes. Plunge into cold water, drain well. Preheat oven to 400 degrees F. In small skillet over medium heat, in butter, cook minced onion until tender. In medium bowl, beat egg, add sausage, lamb, rice, cooked onion, garlic, crumbs, salt and pepper. Mix thoroughly. Set aside. In deep 3 quart casserole, arrange carrot and onion slices in layer. Place two 20" lengths of string crisscross on top of vegetables. Set cabbage, stem end down, on top of string. With knife, from center of cabbage, cut out 3" round core to about 2" from bottom. Fill cavity with stuffing. Lay bacon across top of cabbage. With string, tie cabbage head firmly, pulling leaves up over stuffing. Pour tomatoes around cabbage. Cover and bake 1 1/2 hours. Remove string, cut in wedges. 10198 OMELETS --------- 0.00--------- 1019 Combine sugar and hot water. Stir until sugar is dissolved. Boil. Add cream slowly. Stir constantly; do not allow sirup to stop boiling. Boil to hard ball stage (265 - 270 F). Add flavoring. Pour into well-buttered pan. When cool, pull until it will hold its shape. Form into long bars about 1 1/2 inches wide. Cut with a sharp, hot knife in 1-inch lengths. Virginia Cooper, New Orleans, LA. h tarragon* 1.00ts Peel onions and slice 1/4" thick. Separate into rings,measuring 6 cups. Using a mortar and pestle or a cup and the back of a spoon, thoroughly mix salt, pepper, garlic and thyme. Rub mixture on chicken pieces. Cover chicken and let stand at room temperature for 30 minutes. Toss chicken pieces with flour. Heat olive oil in skillet over medium high heat. Brown chicken, a few pieces at a time, in skillet. Remove and reserve. Reduce heat to medium. Pour chicken stock into skillet and with a wooden spoon or paddle, stir constantly, scraping the bottom of the pan. This is called deglazing the pan. When pan is deglazed and stock has begun boiling, remove pan from heat and reserve. Place 1/3 of the onions on the bottom of a 2 qt. casserole. Top with half the chicken. Layer chicken with another 1/3 of the onions. Top with chicken and remaining onions. Pour reserved chicken stock over chicken and onions in casserole. Add bay leaf; cover and bake @ 300 degrees for 1 to 1 1/4 hours or until chicken is tender. Sprinkle with parsley and serve over hot noodles or rice. Makes 4-6 servings. 10199 (Optional) 0.00 10199 Pepper or cayenne 1.00ds 10199 Crab meat, flaked 1.00c In a medium bowl, stir together the cream cheese, margarine or butter, garlic, parsley, water, vinegar, Worchestershire sauce, Herbes de Provence, and seasoning salt. Cover and refrigerate over- night. To serve, garnish with fresh thyme, if desired. Serve with crackers. ====================================================================== Herbes de Provence In a small storage container, combine 1 T dried marjoram, 1 T dried thyme, 1 T dried savory, 1 t dried basil, 1 t dried rosemary, 1/2 t dried sage, and 1/2 t dried fennel seed. Store in airtight container. Crush before using. ======================================================================= Makes: 1 1/3 cups Calories: 58 per tablespoon; 6 gm fat; 1 gm protein; 72 mg sodium 10200 Bread crumbs, soft 3.00c 10200 Eggs, slightly beaten 2.00 Preheat oven to 350 degrees F. Cream together sugar, butter and shortening. Add eggs, one at a time, beating well after each addition. Add flour and Fresca alternately. Add baking powder and when mixture is fully creamed, add vanilla and fruit rinds. Pour into greased and floured 9 X 13-inch Cake Pan. Bake 1 hour or until cake tester comes out clean. FROSTING: Mix all ingredients except cherries and beat constantly while heating in the top of a double boiler. When thoroughly mixed, thick, and spreadable, frost cake. Decorate top of cake with chopped maraschino cherries. NOTE: Since Fresca is available only in limited areas if at all, 7-up may be a good substitution, or any lemon-lime drink. Also, since the problem with the cherries has been resolved with a different food coloring, you may use the new ones or use gum drops instead for the garnish. Syrup from a can of dark cherries might be substituted for the Maraschino cherry syrup. 10201 Canned white albacore tuna, Mix oil, sugar, eggs, vanilla. Add apples, nuts. Mix together flour, soda, salt, cinnamon. (Mix Well). Put in ungreased pan. Bake at 325 for 40 min. or until golden brown. Dough will be very thick and stiff. 0201 Butter, softened 1.00c 10201 To 3 drops lemon juice 2.00 10201 To 3 drops Tabas Preheat oven to 350*F. Sift flour, sugar, baking soda, cinnamon, mace and salt into large bowl. Add orange rind, yogurt, disolved cornstarch, apple and vinila . Blend by hand until well mixed. spoon into greased 9x13" baking pan. bake 350*F. 35-40 minutes until a knife inserted in center comes out clean. Serve warm or cool. 10201 Coarsely chopped pimiento 3.00tb 10201 Drai Toss together strawberries, blueberries, blackberries, raspberries, sugar, tapioca and lime juice in large bowl. Let stand 15 minutes. Divide into 4 individual 1-cup ramekins. Place on baking sheet. Bake at 350'F. 15 minutes. Spoon Drop Biscuit Swirl batter on top of each ramekin, dividing evenly. Brush each biscuit with butter and sprinkle each with brown sugar. Continue to bake 10-15 minutes or until biscuits are baked through. Let cool to warm. Serve with non-fat milk, if desired. Makes 4 servings. Each serving contains about: 306 calories; 366 milligrams sodium; 6 milligrams cholesterol; 5 grams fat; 65 grams carbohydrates; 5 grams protein; 3. 56 grams fiber. Drop Biscuit Swirl: Combine baking mix and milk and stir until almost blended. Swirl in fruit conserve. Makes enough for 4 biscuits. 10202 finely chopped 0.00 Set refrigerator control at coldest point. Crush berries and add sugar. Let stand until sugar is dissolved. Force through a sieve. Mix sweetened condensed milk , lemon juice and berries. Chill. Beat egg whites until stiff but not dry. Fold into chilled mixture. Pour into freezing tray. Cover with waxed paper. Freeze to a firm mush, about 1 hour. Turn into a chilled bowl. Break up with fork, then beat with rotary beater until fluffy but not melted. Quickly return to tray, cover with waxed paper. Return to freezer. Freeze until firm. Makes 1 1/2 pints 1.00tb 10203 English cucumbers 3.00lg 10203 Fresh tuna, minced 1.25lb 10203 Juice of 3 limes 0.00 (Makes two 10x15-inch tarts. ) Prepare cherry topping: Melt preserves in heavy small saucepan over low heat. Remove from heat. Stir in kirsch. Let glaze cool. Prepare blueberry-apple cider topping: Melt jelly in heavy small saucepan over low heat. Remove from heat. Stir in lemon juice. Let glaze cool. Assemble tarts: Spread Vanilla Cream in two 10x15-inch Sweet Pie Crusts. Arrange cherries atop cream in one tart; blueberries in other tart, pressing gently. Brush cherries and blueberries generously with respective glazes. Refrigerate until well chilled. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18980 Trio Of Grains With Sweet Corn Coulis Vegetarian Entree 30441 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 ve DIRECTIONS: Preheat oven to 400-F. Melt the butter and add the flour. Stir in the milk gradually and add the sugar. Cook together at moderate heat, stirring with a wire whisk, to make a thick smooth sauce. Remove from the heat and add the egg yolks one at a time. Add the berries and the optional Framboise. Beat the egg whites, with a pinch of salt and the cream of tartar, until stiff. Fold berry mixture into the egg whites. Spoon into a prepared 8 cup souffle dish. Place the souffle in the oven and immediately reduce the heat to 375-F. Bake for 25 minutes. Serve with Melba sauce. 18983 Tropical Fudge Candies Christmas 30448 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 18984 Truffes Au Chocolat (chocolate Truffles) Chocolate Candies Christmas Cake: Combine first three ingredients in saucepan over medium heat 2 to 3 minutes or until sauce thickens. Stir constantly. Set aside. Cream butter and sugar beating at medum speed of an electric mixer. Add one at a time. Add rest of ingredients mixing well. Spoon half of mixture into 10 inch Bunt or tube pan; spoonon half the blueberry sauce, swirling partially through batter with a knife. Repeat remaining batter and blueberry sauce. Sprinkle with pecans. Bake at 350 about 50 minutes or until done. Let stand 5 minutes before removing from pan. Invert onto serving plate and drizze with glaze. Glaze: Combine all ingredients, stir well. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 18987 Tulip Crab And Asparagus Appetizers 30455 25 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Soften gelatim in 1/4 cup cold water and set aside. Place 1 cup blueberries in a saucepan with 1/2 cup water. Cover and cook until skins burst, 3 to 5 minutes. Remove from heat and strain; there should be 3/4 cup. Stir in softened gelatin, sugar, lemon juice, and remaining 1/2 cup water. Chill until mixture begins to thicken. Add egg white and beat with an electric or rotary beater until fluffy. Fold in remaining whole blueberries. Chill. Serve in sherbet glasses; top with whipped cream. Wash and dry the chillies. Cut off the stalks and chop. Mix all the ingredients together about 15 minutes before serving. Warning this one is for fire eaters only!!! rkey Turnovers Chicken 30460 5 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 18991 Tuna-Casserole Supreme Remove any visible seeds from the lemon. Chop lemon to measure 1/4 cup; set aside. Chop ginger until minced. Chop garlic until minced. Combine lemon, ginger, garlic, nectarines, raisins, brown sugar, vinegar and curry powder in medium saucepan; mix well. Bring to a boil; boil 2 minutes, stirring occaisionally. Cool. Add flaked coconut and cream of coconut; mix well. Cover chutney mixture; refrigerate overnight to allow flavors to blend. Posted by Linda Davis 1109 Chocolate W FOR CAKE Preheat oven to 350F. Grease and flour 3 (9-inch) cake pans. Set aside. For Cake: Sift flour, baking powder and salt. Combine milk and coconut extract. Beat butter and sugar until light and fluffy. Add eggs, one at a time, beating ng well after each addition. Add flour mixture alternately with milk mixture, beginning and ending with flour. Divide batter among three prepared pans. Bake for 25 minutes, or until cake springs back when lightly pressed with fingertip. Cool on rack for 20 minutes. Invert on rack, re invert, and cool completely with right side of cake facing up. For Glaze: Combine sugar and water in small saucepan and boil together for 5 minutes. Cool, then add the coconut liqueur. Place in a jar and refrigerate until needed. For Coconut Custard: In a small heavy saucepan, stir together sugar, salt, and cornstarch. To the reserved coconut liquid, add enough half-and-half to make 1 1/2 cups. Stir into mixture in saucepan. Bring to a boil, stirring constantly, and cook until thickened. In a one quart bowl, lightly beat 4 egg yolks. Gradually add some of the hot mixture to the yolks, then turn the mixture into the saucepan. Cook over a low heat until the mixture thickens. Remove from heat, cool for 10 minutes, then add coconut liqueur. Cool completely, then refrigerate, covered with plastic wrap on the surface of custard to prevent skin from forming. For the Filling: Beat sugar with whipping cream until it holds a firm shape when beaters are lifted. Gently fold in Coconut Custard. For Frosting: Stir sugar, water and cream of tarter in a saucepan over medium heat until sugar dissolves. Raise heat to high and boil until the mixture reaches 242xF. on a candy thermometer. Meanwhile, start beating the egg whites on the low speed of an electric mixer. As soon as the sugar mixture reaches the desired temperature, turn mixer to high and pour syrup into whites in a slow, steady stream. Beat until mixture is thick and cooled (about 20 minutes). Add flaked coconut. Assembling the Cake: Brush each of the cake layers with glaze. Spread coconut custard between layers of cake. To keep cake from sliding, poke 3 straws, cut to the height of the cake, down through the layers before frosting. Frost the cake and gently press the remaining flaked coconut over the outside of cake. Chill until ready to serve; remove from refrigerator about out half an hour before serving. 1111 (1 Pk) Brownie Mix 8.00oz DIRECTIONS: Mix sugar and coconut milk and water in saucepan. Bring to boil, and cook until a small amount of mixture forms a soft ball when dropped in cold water (240-F). Pour onto a wet platter, and let stand until lukewarm. Add vanilla, and beat until thick and creamy. Knead until smooth. Divide, and add a few drops of green coloring to half and red coloring to other half. Sprinkle coconut on a cookie sheet. Dry in slow oven, 250-F, about 15 minutes. Work half of coconut into each mixture. Heat each mixture over boiling water until softened; drop from teaspoon on waxed paper, and flatten slightly. Put a bit of cherry in the center of each. Let harden. 1112 Finely Chopped Nuts 1.50c 1112 Sugar 2.00T 1112 Margarine, Melted 3.00T Score each row of kernels with a sharp knife, and scrape them and the milk from the cobs. Cook the onion in the butter until soft but not brown. Add the flour and the corn, and stir until the mixture starts to thicken. Transfer the mixture to a double boiler and gradually add the milk, stirring until cooked, then season to taste with salt and pepper. Serve hot, garnished with lots of finely chopped parsley and an additional pat of butter. Cut corn from cob, scraping cob to remove the pulp. Combine corn, eggs, milk, bacon drippings, ugar, baking powder, and salt; stir well. Gradualy stir in flour. Heat a well greased 8 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet, and bake at 425 degrees for 25 minutes or until golden brown. 7885 Sugar 0.50ts PICK OVER THE CRANBERRIES and wash the unpeeled orange. Coarsely chop the oranges. Place everything in the bowl of a food processor fitted with a steel blade. Process until the oranges are in small pieces. Taste and adjust the flavoring if needed, adding more sugar or liqueur. Cover and refrigerate until ready to serve. 0.00 7885 Cornstarch 1.00tb Mix all ingredients in a small bowl, stirring well until thoroughly mixed and serve. 7886 Pork Foot 1.00 7886 Cornstarch Paste 1.00tb 7886 Spring Onion, minced 1.00tb A luscious combination of creamy custard and seasonal fruit from THE LARK CREEK INN, in Larkspur, California. Makes 8 servings. CRUST CRUST: Using electric mixer, beat butter and sugar in large bowl until fluffy. Mix in egg yolk and vanilla. Add lfour and mix until well combined. Shape dough into ball and flatten into disk. Wrap in plastic and refrigerate 30 minutes. (Can be prepared 1 day ahead, soften slightly before rolling out. ) FILLING: Combine 1/2 and 1/2 and honey in heavy medium saucepan; scrape in seeds from vanilla bean; add bean. Bring to simmer over medium high heat. Remove from heat; remove bean. Whish sugar, cornstarch, egg and egg yolk in medium bowl. Gradually whisk in hot half and half mixture. Return mixture to pan and whisk over medium heat until custard boils and thickens, about 3 minutes. Transfer to bowl. Refrigerate until cooled to room temperature, whicking occasionally. (Can be prepared 1 day ahead. Cover with plastic wrap and refrigerate). Position rack in center of oven and preheat to 350F. Lightly butter 9 inch diameter tart pan with removable bottom. Roll out dough on lightly floured surface to 13 inch round. Transfer to prepared pan. Trim edges. Pierce bottom of crust lightly with fork. chill 20 minutes. Bake until light golden, approx 25 minutes. Transfer crust to rack;cool completely. Cut enough figs into small wedges to measure 1 generous cup. Fold fig pieces into filling. Spread filling evenly in prepared crust. Cut remaining figs in half lengthwise. Arrange fig halves in concentric circles atop filling, pointed ends toward center,covering filling completely. Refrigerate at least 1 hour and up to 3 hours. Cut tart into wedges. 7886 Pepper, ground 1.00ts 7886 Wine 0.50tb 7886 Soy Sauce Fresh Figs Curacao Curacao is a liquor. Marinate the figs in the cognac 30 minutes or longer. Mix the cream and Curacao. Fold in the figs and any cognac that they have not absorbed. at the midline without piercing the skin. Go slowly here because the skin is very thin at this point! Repeat the same boning procedure on the other side of the turkey, with the turkey still breast-down. When both sides are finished, carefully remove the carcass. Save the carcass for stock or gumbo. Remove the Depending on the season, choose large peaches, crisp tart apples,nectarines or large purple or red plums for this delicious dessert. The pastry is a variation on a pate brisee and is wonderful for fruit tarts as well as dumplings. CREAM CHEESE PASTRY GARNISH whipped cream (optional) CREAM CHEESE PASTRY: In bowl, cream butter and cheese with sugar; add egg and beat well. Blend in flour. Gather dough into ball; wrap and chill for 1 hour. Roll out pastry into 12x9 rectangle about 1/8 inch thick. Cut into 6 squares. FILLING: Place 1 whole peach on each square. Mix together sugar,raisins, butter, cinnamon and cloves; divide among peaches, spooning into cavity. Bring corners of pastry up over fruit and pinch together to seal. Place dumpling in 13x9 inch baking dish. SYRUP: In saucepan, heat together sugar, boiling water and maple syrup,stirring until sugar dissolves. Add lemon juice; pour over dumplings. Bake in 400 F oven, basting with syrup a few times, for 35-45 minutes or until crust is golden and fruit is tender. Serve warm or cold,garnished with whipped cream if desired. Makes 6 servings. To bone the duck and chicken (procedure is the same for each): Place the bird breast down on a flat surface and follow the same procedures you did to bone the turkey, except this time you will remove all of the bones instead of leaving in part of the wing and the leg bones. To bone each wing, cut off the first two joints of the wing and leave only the wing drumstick. Cut the meat from around * Melon should be cut up. ~------------------------------------------------------------------------- Mix all ingredients except ice. Fill blender container 1/2 full of mixture. Add crushed ice to fill to the top. Cover and blend on high speed until of a uniform consistency. Repeat with remaining mixture. Serve immediately; garnish with fruit, if desired. ave Sacerdote g 10868 Flour 3.00c Into a large bowl, sift flour, sugar, baking soda, salt, baking powder and spices. Add shortening, orange juice and shredded fruit. Beat 2 minutes at medium speed. Add eggs. Beat 2 minutes longer. Stir in nuts. Pour into greased and floured bundt cake pan or 10 inch tube pan. Bake 70-80 minutes at 350F. Cool 5 minutes and then take out of pan. Cool thoroughly. Sprinkle with icing sugar, or frost with Jack-O-Lantern Frosting. season it, too. Stuff some of the cold andouille dressing into Mix sugar, cornstarch and salt in 3-quart saucepan; stir in water and wine. Heat to boiling, stirring constantly. Boil and stir 1 minute. Remove from heat. Stir in cranberry juice. Cover loosely and refrigerate until chilled. Stir in fruit. Serve with sour cream or whipped cream if desired. e dressing. Season the exposed duck meat generously and evenly with Creole seasoning, using about a tablespoonful, and pressing it in with your hands. The spread the cold cornbread dressing evenly over Per serving: 148 calories, 1. 3 g fat (8% of calories) 1 g dietary fiber,8. 5 g protein, 4 mg cholesterol, 194 mg sodium. Also a very good source of vitamin C, and a good source of vitamin A. Serves 8. In a food processor, puree cottage cheese, honey and vanilla until smooth, about 3 minutes. Transfer to a medium bowl. Fold in the yogurt cheese. Cover and refrigerate. To keep dough from drying as you work,unroll it onta a counter and cover with a barely damp towel. Drape 1 sheet of the phyllo dough across a 9-10 inch pie plate. Press it into the plate; fold the edges roughly toward the center, crumpling them slightly to fit. Coat the top with no-stick spray. Repeat with the remaining sheets, spraying each. Bake at 375 for 5-7 minutes, or until golden brown. Let cool. Carefully fill the crust with the yogurt mixture, smoothing the surface with a rubber spatula. Arrange the starfruit, mango, and papaya on the surface. Melt the preserves in a small saucepan. Brush over fruit to glaze it. ***NOTE*** To make yogurt cheese, spoon about 4 cups of nonfat yogurt into a sieve lined with a triple thickness of cheesecloth. Place over a bowl, cover and refrigerate for 4 hours or until very thick. 1.00cn 9273 Peanut butter 1.00c 9273 Cumin 1.00ts Rinse chicken and pat dry. To make the chicken quarters lie flat on the grill, break the wing, hip, and drumstick joints and twist the little wingtips under the back. Sprinkle lightly with salt and pepper. Grill the chicken, bone side up, on an uncovered grill directly over medium coals for 20 minutes. Combine the salsa and lime juice. Turn the chicken and grill for 15 to 20 minutes until tender and no longer pink. Brush often with about 1/2 cup of the salsa mixture during the last 10 to 15 minutes. For the vegetable sauce, combine the remaining salsa mixture, the cucumber, green pepper, and cilantro in a small saucepan. Bring just to boiling, then remove from heat. Serve vegetable sauce with the chicken. Makes 4 servings. NUTRITION INFORMATION per Serving Calories: 294 Protein: 31 g Fat: 15 g Cholesterol: 99 mg Sodium: 510 mg Potassium: 425 mg Fiber: 0 g FRESH GARDEN TURKEY: Use four 4- to 6-ounce turkey breast sirloin steaks instead of chicken and grill over medium coals for 12 to 15 minutes, turning once. Brush on salsa during last 5 minutes. FRESH GARDEN HENS: Use three 1- to 1 1/2-pound Cornish game hens, halved lengthwise. Grill over medium-hot coals for 45 to 50 minutes, turning once. Brush on sauce during last 10 to 15 minutes. [ BETTER HOMES AND GARDENS; June 1990 ] Posted by Fred Peters. 9274 Bread, sprinkled with 6 or 7 3.00sl 9274 tablespoons of hot PREHEAT THE OVEN TO 375F. Grease the muffin tins. Cut the unpeeled ginger until it is in tiny pieces; or hand chop into fine pieces. (You should have 1/4 cup; it is better to have too much ginger than too little. ) Put the ginger and 1/4 cup sugar in a small skillet or pan and cook over medium heat until the sugar has melted and the mixture is hot. Don't walk away from the pan--this cooking takes only a couple of minutes. Remove from the stove and let the ginger mixture cool. Put the lemon zest and 3 tablespoons sugar in the food processor and process until the lemon peel is in small bits; or chop the lemon zest and pith by hand and then add the sugar. Add the lemon mixture to the ginger mixture. Stir and set aside. Put the butter in a mixing bowl and beat a second or two, add the remaining 1/2 cup sugar, and beat until smooth. Add the eggs and beat well. Add the buttermilk and mix until blended. Add the flour, salt and baking soda. Beat until smooth. Add the ginger-lemon mixture and mix well. Spoon the batter into the muffin tins so that each cup is 3/4 full. Bake 15 to 20 minutes. Serve warm. round cumin 1.00ts 9274 Several grindings of black 0.00 9274 pepper 0.00 9274 Turke Preheat oven to 350F. Place walnuts in a pan and toast for 5 minutes until dark brown and aromatic. Cool and chop. Combine all ingredients. Best when served the next day. 1.00t h 18991 Green Olives; Stuffed 1.00c i 18991 Tuna; Drained And Flaked 6.50oz Sift together dry ingredients. In small mixer bowl, combine egg yolks, grapefruit juice, water and oil. Add dry ingredients. Beat at low speed until blended. Then beat at medium speed for one min. *Stir* in grapefruit peel. Beat whites until frothy; add cream of tartar. Continue beating until whites are stiff, BUT NOT DRY. Carefully folk yolk mixture into whites until just blended. Pour into 9-inch layer cake pans lined with oiled waxed paper. Bake at 350 F for 25-30 minutes. Leave in pans 10 minutes. Turn out onto wire rack to cool. Frost. Sugar 1.75c c 18992 Eggs 6.00 d 18992 Powdered sugar 2.75c e 18992 Flour 2.25c Melt butter in heavy large saucepan over medium heat. Add mushrooms and saute until soft, about 4 minutes. Add flour and stir for 2 minutes. Slowly mix in Half and Half. Simmer until thickened, stirring frequently, about 4 minutes. Combine yolk and lemon juice in small bowl. Gradually whisk in half of soup. Return to saucepan and stir until heated through; do not boil. Season generously with salt and pepper. Serves 4. 18993 Cut-up turkey or chicken 1.5 Preheat oven to 400F. In bowl, toss peaches with granulated sugar and lemon juice; spread evenly in 2-quart casserole. In bowl, mix flour with brown sugar and cinnamon. Add butter; with fingers, pinch butter with mixture until crumbly. Add oats. Mix; crumble over peaches. Bake 30 minutes or until topping browns and fruit bubbles around edges. 2.00tb d 18993 Chopped stuffed olives Preheat oven to 350 degrees Prepare pastry or thaw frozen pastry and set aside. Peel and slice apples and pears. Place in large bowl and toss with lime juice. Combine brown sugar, cornstarch, cinnamon and nutmeg in small bowl. Toss with apple and pear slices until coated. Turn into a 9x1-1/2 inch deep dish pie plate. Dot with butter. Roll out pastry for top crust. Cut slits to vent steam during baking and place over filling. Seal and flute edges. Bake at 350 degrees for 45 to 50 minutes or until crust is lightly browned. i 18993 Pepper 1.00ds j 18994 Turkey carcass 1.00 a 18994 Bay leaves 4.00 b 18994 Black pep In a small saucepan combine the sugar, wine vinegar, rosemary leaves, bay leaf, peppercorns and 1/3 cup water. Bring to a boil over moderately high heat. Reduce the heat to moderately low and simmer gently for 10 minutes. Strain and cool to room temperature and then refrigerate in a covered jar. ( The rosemary syrup can be made up to 1 week ahead ) Arrange the pears, kiwis and oranges on a large platter. Drizzle the rosemary syrup ove rthe fruit and garnish with the rosemary sprigs. 18994 Saute garlic in olive oil. Place in blender or food processor container with basil, 1/4 cup water, miso, lemon juice and 3 Tblsp. pine nuts. Process until smooth, adding remaining 1/4 cup water if thinner consistency is desired. Cook pasta al dente according to package directions. Drain. Serve sauce over pasta, sprinkled with 3 Tblsp. pine nuts and garnished with red pepper slivers. Divided 0.00 Preparation time; 25 minutes Chilling time: 2-3 hours Since both the fruit and sauce should be well chilled before serving, this is a fine dessert to make ahead. mint sprigs, optional Peel and core pineapple and cut into good-sized pieces. Put in a bowl and add 1/4 cup of the sugar, stirring well. Cover and chill several hours, stirring occasionally. Mix remaining sugar and cornstarch thoroughly in a small saucepan. Stir in the port, lemon juice and orange rind. Set over high heat and bring to a boil, stirring constantly. Reduce heat to medium and stir 1 minute. Mixture will be thick and clear. Chill. Drain pineapple at serving time and 1/2 cup of the juice to the port sauce. Spoon the pineapple chunks into sherbet glasses and add a spoonful of the port sauce. Top with a small scoop of sherbet if desired and garnish with mint sprigs. 7544 Chopped onions 0.25c SHELL THE BEANS, rinse them off and put them in a saucepan with water to cover. Bring to a boil for 15 minutes, then drain and return the beans to the pan. Add the oil, onions, tomatoes, paprika, cumin, garlic, 1/2 teaspoon salt, some freshly ground pepper and a cup of water. Cover and cook over a low flame until the beans are tender, about an hour. Taste for salt and add more if necessary. If the tomatoes are too acidic, add enough sugar to balance the flavor. Remove from heat and season to taste with the lemon juice. Turn beans, and their juices, into a serving dish. Garnish with the parsley and cilantro. 7545 Cheddar Cheese Soup 1.00cn 7545 Milk 0.50c 7545 Mushrooms;Sliced and Drained 8.00oz Zero-Cholesterol mayonnaise Coarse ground mustard (we like Ploschmann's) Rinse fresh spinach and shake excess water off in a colander. Steam the spinach in a pan using only the water that clings to the leaves. Season spinach in pan using a little salt, freshly ground black pepper, some garlic and onion powder to taste. Steam only for a few minutes till wilted and bright green but not yet mushy. *THOROUGHLY* drain spinach by "bouncing" it vigorously in the colander to force water out. (Don't try turning it out onto paper towels. you'll be *real* sorry you did!) Lightly toast the 4 slices of French bread. Spread with mayo and coarse ground mustard. On two slices, pile on a layer of the ham (if you fold it in half first and then put it on the bread, you won't realize that you are cutting back on the amount of ham you are using. seems to have more bulk that way), then divide the steamed, drained spinach between the two slices. Top with 2 thin slices of JAck cheese on each. Top with the other two pieces of French bread. Place on a cooky sheet and bake in a 400 degree oven for about 5-8 minutes to crisp up the bread in case the spinach oozes a little juice and to melt the cheese over the spinach. Watch carefully so you don't let the bread burn. This sounds like a simple sandwich but it is nutrition-packed and, made my adaptive way, is a decent compromise for a low-fat, low cholesterol diet. Shared by Allison Cozzi 7546 Pepper * Or 1 cup crushed fresh strawberries mixed with 3 T sugar. ~------------------------------------------------------------------------- Mix together flour, baking soda, sugar and nuts in a bowl. In another bowl, beat together eggs, flavoring and oil until well blended. Add strawberries and beat at slow speed of mixer until berries are partially broken. Beat in flour mixture slowly until smooth, but pieces of berries are still visible. Pour batter into greased muffin tins, filling to half. Bake at 350 F for 30 minutes, or until they test done. Or, bake in greased 9x5x3" loaf pan for at 350 F for 1 hour, or until done. Sprinkle with powdered sugar if desired. 10203 Toasted or black sesame 3.00tb 10203 seeds 0.00 10204 220 g can of tuna or skinned 1.00 I used to make this pie often when at my mother's, as she raised her own strawberries. Hope you like it too! WASH STRAWBERRIES AND IN COLD WATER, DRAIN AND HULL THEM AND RESERVE SOME FOR GARNISH. CRUSH 1 PINT OF THE BERRIES WITH A POTATO MASHER, OR IN A BLENDER. MEASURE CRUSHED BERRIES AND ADD ENOUGH WATER TO MAKE 1 1/2 CUPS. BRING MIXTURE TO A BOIL OVER LOW HEAT, STIRRING CONSTANTLY. MIXTURE WILL BE THICKENED AND TRANSLUCENT. STRAIN, ADD BUTTER OR MARGARINE, LEMON JUICE AND FOOD COLORING COOL. MEANWHILE, TOSS REMAINING 2 PINTS OF BERRIES WITH THE COINTREAU OR ORANGE JUICE. LET STAND ABOUT 30 MINUTES. ARRANGE IN THE PIE SHELL AND POUR THE COOLED GLAZE OVER THE BERRIES. REFRIGERATE UNTIL WELL CHILLED, ABOUT 2 HOURS. BEFORE SERVING, WHIP CREAM UNTIL STIFF AND FOLD IN THE CONFECTIONERS SUGAR. GARNISH PIE WITH WHIPPED CREAM AND RESERVED STRAWBERRIES. NOTE: A NICE VARIA- TION IS TO COMBINE 1 3 OZ PKG CREAM CHEESE, SOFTENED AND MIXED WITH 2 TBSP SOUR CREAM, AND SPREAD OVER THE BOTTOM OF THE PIE CRUST BEFORE FILLING THE SHELL. OR TRY A GRAHAM CRACKER CRUST. 10/07 10:57 pm Barbara Day Manhattan Beach, Ca NOTE: This is just like a recipe that Aunt Betty and I got from Better Homes and Gardens when we were first married. She still makes it all the time. I had forgotten about it. Barb, thanks for posting and letting me remember. Elaine Tuna (7 oz drained, chunk) 1.00cn 10205 Celery, diced HULL BERRIES and cut in half, if large. Arrange on baking sheet lined with waxed paper and freeze until solid, about 40 minutes. Once frozen, they can be used right away or frozen for several months, stored in an airtight plastic bag. Put frozen berries in food processor with sugar. Pulse processor on and off several times to chop berries. Process continuously until berries are minced into tiny chips, stopping often to scrape down sides of work bowl with rubber spatula. Remove cover, and add fruit spread and yogurt. Process until mixture is smooth, about 5-8 minutes, stopping as necessary to scrape down sides of work bowl. Can be served immediately or frozen. Let soften slightly before serving. When ice crystals form, let soften just enough to spoon back into work bowl. Process again, until smooth. Makes 3 Cups 10205 Salt and black pepper 0.00 10206 Bun Wash berries. Drain. Remove hulls. Crush berries. Add sugar. Mix until well blended. Chill thoroughly. Serve on ice-cream. 10 servings. The Household Searchlight 10206 Soft lettuce 1.00sm 10206 Macadamia nuts 250.00g 10 Baked in the thirties, tomato soup cakes were all the rage and they too,were a mystery, because of course the cake did not taste of soup. But how much nicer to make your tomato cake with ripe tomatoes, perhaps from your own garden. Cream sugar and shortening. Add eggs. Add sifted dry ingredients,mixing well. Stir in tomatoes, nuts, dates, and raisins. Put into greased and floured 9x13 inch baking pan. Bake in preheated 350 F oven for 35 minutes, or until cake tests done. Frost with Cream Cheese Frosting. Pineapple Chunks 1.50c 6535 Turkey Breast 1.25lb 6535 Tenderloins 0.00 6535 Oil 1.00tb Wash tomatoes and broil until skins are brown and shrivelled and interior is soft. Skin and puree in food processor with garlic, chili powder and broth. Garnish with green onion, cilantro, cumin and lime. Serve hot or at room temperature with tortilla chips. Serves 4. From Peppers Hot and Chili by Georgeanne Brennan and Charlotte Glenn Calgary Sun, Monday, July 30, 1990 - Cinda Chavich Posted by Fred Towner (July 31, 1990) 2.00c Slice onion. Melt butter in a large heavy pot and saute slices until they just begin to brown. Quarter tomatoes and add them to the pot. Crush entire clove of garlic by giving it a good whack with the flat of a cleaver, loosening cloves and slightly cracking skins. Add garlic skins and all to pot. Add enough water to come to 1 inch above level of tomatoes. Season with salt and pepper. Add cream. Bring soup to a boil, then reduce to a simmer and cook partially covered 20-25 minutes. In a blender or food processor, puree soup, then strain,pushing through as much pulp as possible to obtain a smooth thick cream. To serve hot ladle soup into six warm bowls and garnish with fine julienned basil leaves. To serve cold allow to cool to room temperature, then refrigerate at least 2 hours, then add seasoning. It will require more salt and pepper then when serves hot. Garnish with finely julienned basil leaves. Top with a dollop of sour cream. Yield: 6 servings 0.00 Cook fettuccine to desired doneness as directed on package. Drain, keep warm. Meanwhile, cook bacon in medium skillet until crisp; remove bacon and drain on paper towels. Reserve 1 Tbsp. drippings in skillet. Add onion; cook until crisp-tender. Crumble bacon; add to onion with tomato and basil. Cook just until heated. Immediately toss with cooked fettuccine. 4 side dish servings; 2 main dish servings. 6536 Boneless turkey breast 1.00lb Directions: 1. Heat butter and oil in a 2-quart saucepan. Add onion, leek, carrot, celery, bouquet garni, and basil and saute 5 minutes over low heat, stirring occasionally. Add tomatoes and tomato paste and cook about 5 minutes. Sprinkle with flour and mix well. Add chicken stock, cover, and simmer about 20 minutes. Remove bouquet garni. Pour into food processor fitted with steel blade or into blender and puree. Pass through a fine strainer (use a rubber spatula to help force liquid through). Return to saucepan and add half and half or cream. Bring to boil. Reduce heat and simmer 2 to 3 minutes. Taste for seasoning with salt and pepper. Serve hot with fresh basil leaves or chopped parsley for garnish. Variation: Omit basil and add 1/4 to 1/2 tsp. curry powder for a completely different taste. May be refrigerated for up to 1 day and served chilled. Advance Preparation: May be prepared up to 2 days ahead through step 3 and kept in refrigerator. Note: To make a bouquet garni, wrap a parsley stem, bay leaf, and a sprig of fresh thyme in cheesecloth and tie with string. 0.50c 6539 Minced green pepper 0.50c 6539 White wine (preferably) 2.00tb 6539 Thyme 0.50ts Note: Halibut may be substituted. Heat olive oil in a heavy casserole then saute the onion and garlic for 5 minutes. Add remaining ingredients and enough water to cover the fish. Stir to mix Cover and simmer for 1 hour. Garnish with the toast and serve. 6539 Salt 1.00ts 6539 Egg (or low cholesterol 1.00 Beat eggs, oil, sugar and zucchini. Sift dry ingredients together and add to mixture. Add vanilla. Pour into 2 greased and floured loaf pans. Bake at 350 degrees for 1 hour. Test tops by touching with one finger before removing from oven. Freezes excellent. 6539 Olive oil 3.00tb 6539 Worcestershire sauce Put zucchini, onions and salt in bowl and let stand overnight. Drain and rinse in cold water. Drain again. Put in a large kettle with remaining ingredients. Bring to a boil. Simmer for 30 minutes. Uncovered stirring occasionally. Pour into 6-8 sterile pint jars. Seal and process for 15 minutes in a boiling water bath. 6539 Catsup, etc. 0.00 6540 Diced cooked turkey Place the chicken in a 9-inch glass pie dish and cover with vented plastic wrap. Microcook on HIGH until the chicken is cooked through, about 4 1/2 to 5 minutes, stopping to stir midway. Remove the chicken with a slotted spoon and drain off any liquid. Combine the tomatoes, garlic, leeks, stock, bay leaves, and oil in the same dish. Cover with vented plastic wrap and microcook on HIGH for 2 to 2 1/2 minutes, stirring once midway. Immediately stir in the basil and cream or milk and let stand for about 4 minutes. Remove the bay leaves and serve hot in shallow bowls. NOTE: At this the sauce (everything but the chicken and bay leaves) can be whirled for a few seconds in a blender before being poured over the chicken. This isn't necessary, but it does make a more attractive, blended sauce. Makes four servings of 170 calories each. [THE EVENING SUN; Aug 29, 1990] Posted by Fred Peters 1.00c 6540 PREHEAT OVEN TO 375F. Rinse the chicken pieces dry, pat dry and sprinkle with salt and pepper. Melt the butter over low heat in a large covered casserole dish or Dutch oven on top of the stove. Add the chicken pieces and cook on all sides without browning, about 7 minutes. The chicken should not be crowded, so perform this operation in batches, if necessary. Remove pieces to a plate as they are done. When all chicken is done, add the onions, carrots, celery, bay leaves and thyme and cook about 5 minutes. Sprinkle the flour over the vegetables and cook, stirring for 30 seconds. Add the stock, milk and nutmeg. Increase heat to high, cover and bring to a boil. Replace the thighs and drumsticks, cover and place casserole in the oven for 25 minutes. Add the reserved breasts and cook for another 15 minutes. Remove the casserole from the oven, remove the chicken pieces from the casserole and set them aside. Strain the sauce through a fine sieve and discard onions, carrots, celery and herbs. Keep the chicken pieces warm in the turned-off oven while finishing the sauce. Place strained sauce in a medium saucepan over medium heat and cook until stewing liquid is thick enough to cling to a wooden spoon. To serve, arrange the chicken in a serving casserole or on a deep serving platter and ladle the sauce over it. Accompany the fricassee with noodles or rice pilaf. Refrigerate the meat and sauce separately for up to 3 days. Freeze the meat and sauce separately in 2 batches for up to 3 months. Makes 2 Batches, Serving 3 to 4 Each 1.00tb 6544 Diced leftover cooked turkey 3.00c 6544 Leftover turkey gravy 1.00c 6544 Peas, optional 1.00c "If there was one dish that could be called typically Acadian, it would certainly be Fricot, a soup containing potatoes and meat. The dish has been a long time favorite in Acadian households, so much that the word fricot was once synomous with a good meal and a common call for dinner was often, "Vous etes invites au fricot!". This potato fricot was prepared when neither meat nor fish were available, and given the tongue-in-cheek name, "Weasel Fricot" (Fricot a la Belette). If you ask Acadians about the origin of the name, they will smile and say, "Parce que b'lette a passe tout drouete (Because the weasel went right on by. ) On Prince Edward it is called Fricot a la bezette (Ninicompoop Fricot) where bezette roughly translates as "nincompoop". It is known as butter fricot, salted her fricot and potato fricot, and is often served with a large slice of buttered bread and molasses. " Handkerchief Dumplings (Pates en Mouchior de Poche) Mix flour with salt. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place the squares in the fricot. Cover and simmer 7 minutes. Saute the onion and salted herbs in butter for 1-2 minutes or until the onion is golden brown. Add the water, potatoes, salt and pepper, and simmer for 20 minutes. To thicken the broth, add dumpling or flour mixed with water. 6545 Butter 0.33c Heat oils in a heavy skillet on high heat till the oil sizzles, then lower to medium. Dip slices of eggplant into the beaten egg & fry for about 4 minutes on each side, till browned. The coating will be crisp & the eggplant tender. Reduce heat if necessary. Drain on paper towels & sprinkle with salt. Serve immediately. 4.00ts 6546 Cooked turkey, shredded 3.00c Mix cornstarch with 3 tb stock. Combine 3/4 c stock, vinegar, sugar, ketchup, soy sauce, 1/2 ts salt, cayenne & black pepper in a bowl. Heat 1 tb oil in a small pot over a medium flame. When hot, toss in garlic & ginger. Stir. As soon as the garlic browns, remove pot from the heat & pour vinegar mixture from the bowl into it. Put pot back onto the heat & bring to a boil. Reduce heat & simmer for 4 minutes. Add cornstarch mixture. Stir till sauce thickens. Add more salt if required. Remove garlic & ginger. Put tofu cubes into a bowl. Add 2 ts salt to 6 cups water & bring to a boil. Pour boiling water over tofu. Let them sit for a while. Heat 2 tb oil in a wok. Put in 1/2 ts salt & carrot, peppers & scallions. Stir fry for 30 seconds. Turn off heat. Heat prepared sauce over a low heat. Take tofu out of the hot water. Squeeze gently to get rid of excess water & place on a serving platter. Spread vegetables over the tofu. Pour sauce over vegetables. 1.00 Servings: Makes 2 cups DIRECTIONS: Melt butter over high heat. Saute crumbs until golden brown, stirring occasionally. Drain. ke a normal turkey. Preheat oven to 190. Bake until a meat thermometer inserted to the center reads 165 F, about 12 to 13 hours. There will be no need to baste, but accumulated drippings will have to be removed every few hours to prevent the lower portion from boiling in the drippings. When done, remove the turducken from the oven and let rest and cool for 1 hour. In a wok or frying pan/skillet, heat the oil until a light haze appears, add the garlic and fry until golden brown. Add the boiled rice, stir once, add all the remaining ingredients and stir until thoroughly mixed. Turn on to a serving dish and garnish with cucumber rounds and coriander. slice contains all three dressings and meats. Serve additional bowls of the dressing on the side. Source: www. webcom. com/~gumbo/food/turducken. html and www. caltech. edu/~salmon/turducken. Pour hot cornmeal mush into a well-oiled narrow baking pan and let stand until cold and solid. Cut in thick slices, dip in flour, and fry on both sides on a well-buttered hot griddle until nicely browned. l 10869 CHOCOLATE GLAZE --------- 0.00--------- m 10870 Unbleached Flour 2.00c a 10870 Sift the flour and salt together, cut in the shortening and mix with hands. Add water. Roll out about 1/8 inch thick on a floured board. Cut with a large cookie cutter about 4 inches in diameter. In each round, place 1 1/2 Tbsp sweetened mashed fruit (dried apricots, peaches, prunes or thick apple sauce). Moisten edges with cold water, fold to make semi-circle and press edges together with a fork. Fry in deep fat. 0.50ts e Remove the husks from the tomate verde and rinse will. Put into a saucepan with the fresh chilies, cover with water, and bring to a simmer. Continue simmering until soft but not falling apart, about 10 minutes. Drain the tomate verde and transfer with the chilies and 1/4 cup of the cooking water to a blender. Add the garlic and cilantro and blend until smooth. Heat the lard in a frying pan, add the onion, and fry gently, without browning, for 1 minute. Add the blended sauce and fry over high heat, stirring from time to time, until reduced and thickened - about 7 minutes. Add salt to taste and the pieces of chicharron and continue cooking over medium heat until the chicharron is just soft - about 5 minutes, depending on thickness and quality. Serve with corn tortillas and a dollop of frijoles refritos. down the center of each tortilla; roll up to form enchiladas. Arrange each enchilada side by side, seam side down, in electric skillet. Pour sauce over top and heat at 250 degrees F until heat In a wok or frying pan/skillet, heat the oil until a light haze appears. Add the garlic and chilis and fry until the garlic is golden brown. Add the mushrooms and onions and stir quickly. Add the cooked rice and stir thoroughly. Add the long beans, peppers, sugar and light soy sauce and stir thoroughly. At the last moment quickly stir in the basil leaves and turn on to a serving dish. 10872 AP flour and 1.33c Blend above ingredients to desired taste and serve with fried shrimp. oil for 5 minutes. Add the spinach, lemon juice and pepper. Cook over low heat for 3 min. Add the turkey and eggs to the spinach mixture. Pour into a greased 9 inch round baking dish. Bake in 350 F oven for 25 to 30 minutes or until eggs are set. Cut into wedges to serve. 1/6 recipe - 158 calories, 2 lean meat, 1 vegetable, 1/2 fat exchange 4 grams carbohydrate, 15 grams protein, 9 grams fat, 106 mg sodium, 318 mg potassiu Trim any fat from steak. Sliced thinly. Chop onion finely and combine with meat, 1/2 teaspoon pepper, 1/2 tablespoon fish sauce and cornstarch. Rinse spinach and cut each leaf into 3 pieces. Slice tomato into thin wedges and crush garlic. Heat 1-1/2 tablespoons of oil in a frying pan. Add remaining garlic and stir fry until fragrant. Add spinach and stir fry for 3 minutes. Add remaining fish sauce and tomato. Stir fry 2 minutes, then remove to a heated serving platter. Heat remaining oil in frying pan. Add meat and stir fry for 5 minutes. Add 2 tablespoons waterif meat sticks to pan. Remove meat from pan and sprinkle over spinach. Sprinkle with pepper and serve. d 20819 Frozen spinach; dry chopped 1.00c e 20819 Lemon juice; 2.00tb f 20819 Ground black pepper Deep-fried tofu is used everywhere in Southeast Asia as a hot appetizer with a dipping sauce or as a meat substitute. The first step of pressing the tofu may not be necessary if your tofu is firm enough; just drain it thoroughly. Most Japanese-style tofu will have to be pressed. Drain tofu cakes well. Wrap in a clean kitchen towel or several thicknesses of paper towel, place in a plate set on a sheet pan, and invert another plate on top. Place a 1-pound weight (canned food, a cookbook, etc. ) on the top plate. Let stand 30 minutes, unwrap, and drain. The tofu will have exuded a lot of liquid. The recipe may be prepared ahead of time to this point and refrigerated. Slice pressed tofu into squares, triangles, or other shapes about 1/8 inch thick. Heat oil to 350 degrees F in a wok or other deep pan. Fry tofu pieces a few at a time until puffy and golden brown, 6 to 8 minutes. Serves 4 to 6 as an appetizer. e 20820 Garli Prepare fish as directed below. Pat dry with paper towels, sprinkle lightly with salt, and set aside. In a mortar, food processor, or blender, combine onion, garlic, lemongrass, shrimp paste (if used), chiles, and galangal and process to a paste. Pat fish dry again and dust liberally with cornstarch, rubbing it into cuts in sides. Fill a wok or deep skillet with oil to a depth of at least 2 inches (allow room for oil to rise when fish is added). Heat oil to 375 degrees F. Carefully add fish to oil, placing it on its side. Ladle oil over any exposed part of fish. Fry fish on both sides, turning once with slotted spoons or Chinese wire skimmer, until a skewer easily penetrates thickest part. Lift fish out of oil and let drain over pan, then transfer to warm serving platter. Turn off heat under frying oil, allow to cool, and reserve for frying fish another time. in another skillet or wok, heat 2 tablespoons oil over medium heat (some of the frying oil can be used for this step). Add seasoning paste and cook, stirring, until quite fragrant. Add yellow bean sauce, cook another few seconds, and add Tamarind Water and sugar. Cook sauce until slightly thickened. Blot away any accumulated oil from fish platter and pour sauce over fish. Garnish with sprigs of coriander, if desired. Serves 4 with other dishes. Like poultry, fish retains its flavor and moisture better if cooked whole with the bones. To prepare a whole fish for frying or steaming, follow these steps. Have fish cleaned and scaled, with head and tail left on. Cut open bell cavity, if this was not done in cleaning. Pull away any bits of gills and internal organs. Look for two strips of red tissue lying alongside backbone; if present, cut them open wit tip of knife. Rinse cavity well under running water until no trace of bloody tissue remains. Score both sides of fish with diagonal cuts almost to the bone, 1 to 2 inches apart. This speeds the cooking time and allows the seasonings to penetrate the fish faster. if you want to serve a steamed or fried fish @(swimming" on the platter (belly side down), cut back from cavity toward tail on one side of bones, extending the cavity toward the tail. Spread the rib cage open and arrange the fish upright on the steaming plate, bending the tail to fit, if necessary. 10873 Yeast 1.00pk b 10873 Bread flour 2.50c DO NOT REFRIGERATE. USE ONLY WOODEN UTENSILS. STORE IN COVERED CONTAINER FIRST DAY: In large bowl combine 1 1/2 cups starter juice, 2 1/2 cups sugar, 1 large can sliced peaches, drained and diced. STIR DAILY FOR 10 DAYS TENTH DAY: add 2 1/2 cups sugar, 1 large can chunk pinapple with juice STIR DAILY FOR 10 DAYS The contributor added: Mix all ingredients and bake in a greased bundt pan 300 * for 1 hour. I serve it plain as after it cools I usually pour about 1-1 1/2 oz of rum over it to add flavor. very good! grams protein, 10 grams fat, 176 mg sodium, 1102 mg potassium, 54 mg cholesterol. Source: Am. Diabetes Assoc. Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93 0.25ts i 10873 Baking soda 0.12ts j 10873 Chopped dried peaches Saute the bacon, Jalapenos, and onion until well browned. Add the beans, tomato, and spices. Bring to a boil, add the cilantro, reduce the heat and simmer for 15 minutes. se and paprika. Bake at 350 F for 30 minutes. 1/2 cup serving, 1 bread exchange, 1 medium-fat meat Source: Cookbooks for Diabetics and Their Families, U of Alabama 1984 Shared by Earl Shelsby on Cooking Oct 93. 0.33c n 10873 Vanilla Add onions and lard to pinto beans and cook over medium heat 5 minutes, stirring occasionally. In another skillet, fry bacon, ham and sausage. Add to beans with tomatoes, chilies and spices. Heat thoroughly. into ungreased 8 x 5 loaf pan. Bake at 350 F for 35 minutes or until done. Mix sauce ingredients and spread over top before serving. 5 servings. 1 serving 3 oz. , 169 calories Protein 22 g, Fat 6 g, Carbohydrate 6 g, Fiber . 5 g, Cholesterol 112 mg, Sodium 146 mg, Potassium 268 mg. Bring water to a boil in a large saucepan or clay pot. Add beans, onion, and garlic. Cook at a slow boil for 1 1/2 hours or until beans are done. Add salt after 1 hour of cooking. Blend 1 cup beans in a blender or food processor with a little cooking water. Add bean mixture to remaining beans. Stir in epazote. Serve beans with chopped green onion, chile serrano, chopped cilantro, and tomato or with fresh cream and grated cheese. e 10874 * Use 2 16-oz cans of pinto beans. Drain one and leave one UNDRAINED. ** Use small Poblano Chiles and refer to Sowest 1 on how to roast, and ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Cook and stir the onions and sausage together until the sausage is done. Drain of excess fat. Mix the sausage mixture and remaining ingredients in an ungreased 2-quart casserole. Bake uncovered until hot and bubbly. Serve. reeze. To reheat, arr FROSTED BANANA POPS: Peel bananas, cut in half to make a banana pop. Dip bananas in chocolate sauce, then in the coconut to cover. Wrap a plastic tie bag around the banana, leaving the stick out. Use a twist tie to secure bag around stick and freeze. PEANUT BUTTER BANANAS: Cut bananas in half and place a wooden stick in each banana. Mix peanut butter and milk until mixture is smooth. Roll the bananas first in the milk/PB mixture, then in the crunchy mixture. Cover with plastic and freeze. Add distinction to any occasion with these frosted jewels. Equal, sugar substitute seedless red or green grapes In small bowl, combine egg white and water. Dip grapes in egg white, roll in Equal. Let dry at room temperature. Use as a garnish for fancy desserts or on a fruit party tray. Fresh parsley or 2 tsp dry 2.00tb c 20822 Poultry seasoning or sage 0.50ts Preheat the oven to 350 degree F. , then grease and flour 3 9-inch cake pans. Cream the butter and sugar until light then beat in the eggs and jam, blending well. Sift the dry ingredients together and then add the dry ingredients, alternating with the buttermilk, to the creamed mixture, blending well after each addition. Stir in the raisins and nuts. Pour the batter evenly into the prepared pans and bake for 35 to 45 minutes, or until the cake tests done, in the preheated oven. Cool for 5 minutes on wire racks and turn out of the cake pans to cool to room temperature. When cool, spread with the warm frosting, i 20822 SAUCE 0.00 j 20822 Low-fat yogurt 1.00tb k 20822 Dijoy-style mustard 2.00ts Combine the cream and sugar in a heavy saucepan and bring to a boil, cooking at a full rolling bois for 2 minutes, (A candy thermometer will read 234 degrees F. ) Cool slightly, then beat until it just begins to thicken. Beat in the butter and immediately spread between the layers and on top of the cake leaving the sides unfrosted. Decorate with the pecan halves. 0.25c c 20823 Onion; chopped ea DRESSING 2 T powdered sugar ea salt 1/2 c currant jelly, melted Beat cream cheese with mint and milk, til smooth and fluffy. Set aside. Remove rind for melon. Clean, peel and cut fruit into bite sized pieces. Cut one end of the melon so it will stand up. Slice off about 2-inches from the other end and scoop out the seeds. Fill the melon with one cup of mixed fruit. Frost the outside of the melon with the creamcheese mixture. Press 3/4 cup of toasted coconut into the cheese frosting and refrigerate. When ready to serve, place melon on platter and garnish with fresh mint leaves. At the table slice into 6 wedges and place on plates. Add some extra fruit and dressing. DRESSING: Combine sugar, paprika, mustard and salt. Stir in jelly, lemon juice, and vinegar. Gradually beat in oil. Add sesame seeds, stir well andrefrigerate. b 20824 Water In a large mixing bowl, cream butter and sugar until light and fluffy. Add the eggs and vanilla and beat well. Sift together the dry ingredients. Add to butter mixture, alternately with juice and milk (do not combine the juice and milk) Pour batter into two greased and floured 8 inch round cake tins. Bake at 350 F for 30-35 minutes or until a cake tester comes out clean. Cool ten minutes in pan and turn out onto a rack to cool completely. Fill and ice with fluffly grapefruit frosting. Decorate with fresh grapefruit sections just prior to serving. h 20824 Celery; Stack & leaves, chop 1.00 i 20824 Carrot; chopped 1.00 j 20824 Green onions; sliced 3.00 k 208 Combine plums, wine and water in heavy medium saucepan. Simmer until skins split, about 5 minutes. Drain plums, reserving liquid. Cool slightly. Discard skins from plums. Puree plums in blender. Add reserved cooking liquid, half and half, syrup and cinnamon. Blend until smooth. Transfer to bowl and refrigerate at least 4 hours or overnight. Just before serving, stir soup and pour into chilled demitasse cups or small bowls. Serve with Special Butter Cookies. 0.25ts Mix sugar, sour cream, and spices. Bring to a full boil. Continue boiling for 5 minutes. Remove from heat and stir in vanilla. Add nuts and stir until mixture sugars. Pour on wax paper, separate, and let cool completely. Place in an air-tight container. Will keep up to 3 months (if no-one knows they exist, otherwise they last about 2 days). d 'til 0.00 b 19002 Crisp-tender and drained 0 Frozen raspberries or strawberries, thawed, or cherry pie filling or other fruit Measure sugar and water into small saucepan. Cook and stir over medium heat until a thread forms when spoon is lifted. Remove from heat. Beat egg whites until stiff. Slowly pour sugar-water mixture into whites while beating continuously until light-coloured and cool. Whip cream and vanilla until stiff. Fold into egg white mixture. Spoon into paper cups or muffin tins, rounding tops nicely. Freeze. Cover to store. To serve, unmold and add your favourite fruit. g 19002 Cheddar cheese soup 1.00cn h 19002 Curry powder 0.25ts i 19002 Poultry seasoning 0.25ts j 19002 Grinds black pepper Boil the sugar and water for 5 minutes. Remove from heat and let cool for several minutes. Add the fresh lemon juice and mix well. Pour into ice cream maker or ice cube trays and freeze until mixture starts to get mushy (about 2 1/2 hrs). Remove from freezer, pour mixture into blender or food processor and mix well. Then, pour mixture into hollowed out lemons, plastic cups or individual glass ice cream dishes and freeze again until hard (about 2 hours). Remove from freezer about 20 minutes before serving. 1.50c c 19003 Sliced carrots 0.50c d 19003 Chopped scallions 0.50c e 19003 Cubed cooked turkey 8.00oz f 19003 Crust: Preheat oven to 350 degrees. Mix flour, sugar, butter and nuts and press into 13x9 pan. Bake 15 minutes, until light brown. Cool. Filling: (for a 9x9" pan) Beat cream cheese with sugar, peanut butter, and vanilla. Add eggs, one at a time. Fold in topping. Spread over crust. In double boiler or microwave oven, melt chocolate chips. Drizzle chocolate in a thin stream over filling. With a knife, cut through to marble filling. Cover & freeze. Thaw slightly before cutting into squares. Just for the record, here's the crust recipe that came with the original recipe for a 9x9" pan. Crust: Mix brown sugar, butter, peanut putter and crumbs. Press into 9 inch square pan. Chill. l 19003 Dijon mustard 2.00t m 19003 Buttermilk baking mix 0.75c n In large bowl,working quickly,combine ice cream,pumpkin,sugar and pumpkin pie spice;stir gently but thoroughly to blend. Spread ice cream mixture evenly in prepared crust;freeze until firm,at least 1 hour or overnight. To serve:Swirl whipped cream decoratively around edge of pie;top with walnut shaped chocolate candies,if desired. t$ h# In a large mixing bowl,beat frozen orange juice concentrate for about 45 seconds. Spoon in softened ice cream and blend. Fold in whipped topping,Ricotta cheese and food coloring,if desired. Blend until smooth. Place bowl in the freezer for 15 to 20 minutes until mixture will mound. Carefully,spread 1/3 cup raspberry jam over bottom of each pie crust. Spoon Ricotta mixture into crusts; do not over fill. Cover,loosely,with several layers of plastic wrap and freeze until firm,at least 6 hours or overnight. Let stand for 20 to 30 minutes at room temperature before serving. Garnish with peach slices,raspberries and mint sprigs,if desired. Makes 6 servings If this creamy fat-free dessert is to have the proper coffee flavor, you must use the best instant espresso you can find. Combine the sugar, water, espresso crystals, and cinnamon in a small heavy saucepan, set, uncovered, over moderate heat, and swirl the pan until sugar dissolves. Insert a candy thermometer and cook without stirring until the mixture reaches the soft-ball stage (238 degrees F. Remove from the heat. Beat the egg whites until foamy in the small bowl of an electric mixer set at medium speed, add the salt and cream of tartar and beat to stiff peaks. With the motor still running, carefully pour the hot syrup down the side of the bowl into the beaten whites so that it doesn't hit the beaters and spatter all over. Continue beating at medium speed until thick, fluffy, and cool. Remove the bowl from the mixer, gently fold in the Mock Whipped Cream, and spoon the mousse into 6(5-ounce) ramekins or parfait glasses. Freeze for at least 4 hours. Sprinkle each portion, if you like, with crushed Amaretti before serving. SVWUtb In heavy small skillet or sauce pan, melt chocolate over very low heat, stirring constantly (do not add any liquid). Remove from heat. Insert wooden sticks into banana halves. Carefully spread chocolate over entire banana half, then roll immediately in peanuts or coconut. Place on waxed paper-lined, shallow baking pan or baking sheet. Freeze till firm. (If not eaten the same day, wrap snacks in moisture-vapor proof wrap and store in freezer. Makes 2 snacks. In medium saucepan, mix unflavored gelatine with sugar; blend in milk. Let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 5 minutes. Add chocolate and continue cooking, stirring constantly, until chocolate is melted. With wire whip or rotary beater, beat mizture until chocolate is blended. Stir in vanilla. Pour into large bowl and chill, stirring occasionally, until mixture mounds slightly when dropped from spoon. Fold in whipped cream. Turn into 4 cup mold or bowl; freeze until firm. Before serving, place in refirgerator for 30 minutes. Garnish, if desired, with additional whipped cream. Place concentrate in large mixing bowl and beat about 30 seconds. Gradually,spoon in ice cream and blend. Fold in whipped topping and add food coloring,whipping until smooth. Freeze,if necessary,until mixture will mound. Spoon in pie crust. Freeze until firm,at least 4 hours. Store any leftover pie in freezer. Mix ingredients together. Freeze in small paper cups. Serve partially defrosted. Children love this nutritious treat! SVWUv If you are making a batch of creamy homemade ygurt you will undoubtably have enough on hand to turn into frozen fruit flavored yogurt pops. Puree yogurt and fruit in a blender, adding honey once the fruit is well blended. Pour mixture into a container for the freezer: and icecube tray, a shallow plastic container,or 9" square cake pan. Freeze for 30 minutes. Spoon frozen mush into the blender container and whip for 1 minute. Pour mixture into popsicle molds or paper cus. Freeze for 10 more minutes and return to freezer until firm. Variations: Spices and other flavorings can be added as you experiment with fruit and yogurt combinations. For example, try 1/2 ts vanilla, 1/2 ts cinnamon, and 1/2 ts nutmeg whipped up with 1 banana. Or try mixing 6 oz frozen juice concentrate with 1 cup yogurt and 1 ts vanilla. Yield: 20 oz Calories per serving: 85 Fat grams per serving: 2 Approx. Cook Time: Cholesterol per serving: 5 1. Combine the pudding mix, sugar, and milk in a saucepan. Cook over medium heat, stirring constantly, until the mixture comes to a full boil. Remove from the heat and cool 5 minutes, stirring twice. Place in the freezer about 30 minutes to cool and thicken. Spoon the mixture into the 10 3-oz. paper cups and insert a wooden popsicle stick or plastic spoon into each cup. Cover each cup with foil after cutting a small hole just large enough to poke stick or spoon handle through. The foil helps to position the sticks upright and will keep the popsicles from dehydrating. Freeze until form. Cut away the paper cups before serving. For crust: Combine cookie crumbs and butter. Reserve small amount and pat remainder on bottom and slightly up sides of 8- or 9-inch springform pan. Chill while making filling. For filling: Beat egg yolks with 3/4 cup sugar in top of double boiler over warm water until thick, about 6 to 10 minutes. Turn into large bowl and let cool 5 minutes, then beat 1 more minute. Beat egg whites until foamy. Gradually add 1/4 cup sugar and beat until stiff. Fold into yolks. Whip cream in another bowl until thickened. Add liqueur and beat until stiff. Fold into egg mixture. Spoon into pan alternately with ginger. Sprinkle with reserved crumbs and freeze until ready to serve. (Can be made up to 1 week before serving. Halve avocados lengthwise; remove pits and peel. Mash avacado in bowel with potato masher. Add onion, chili pepper, vinegar and salt; mix well. Place in plastic freezer container and cover lightly and freeze. To serve, let thaw; finely chop tomato; stir into avacado mixture. Serve with raw vegetables, cooked shrimp or chips. Note: excellent fresh and good after frozen. Note: red or black raspberries can be substituted for blackberries. To serve, cut a wedge or mousse or fan out several thin slices. vegetable oil for brushing mold Lightly brush a 6-8 cup ring mold or other decorative mold with oil. Place whites in a large grease-free mixing bowl and set the bowl in a larger bowl of hot tap water. Let stand for 10 minutes so they warm, stirring frequently. Combine sugar, corn syrup, and 2 Tbsp water in a small saucepan, stirring until well blended. Bring to a simmer over medium-high heat. Cover and boil for 1 1/2 minutes to allow the steam to wash any sugar crystals from the sides. Uncover and continue simmering, without stirring, for 2-3 minutes longer, or until the mixture reaches soft-ball stage (239-242 degrees on a candy thermometer, or until syrup forms a soft, pliable ball when dropped into ice water). Remove from the heat and set aside. Immediately beat the whites with a mixer on medium speed until frothy and opaque. Raise speed to high and continue beating the whites just until they begin to form soft peaks. Return the hot syrup to the burner and reheat just to boiling. Beat the whites on high speed while pouring the hot syrup in a steady stream down the bowl sides and into the whites (not directly on the beaters). Pour rapidly so that all the syrup is incorporated in about 10 seconds. Continue beating on high speed until the mixture is stiffened, smooth, fluffy and cooled. Gently whisk in orange and lemon juices and lemon zest. In a separate chilled mixing bowl with chilled beaters, beat evaporated skim milk until it forms firm, but not stiff, peaks. Whisk it into the beaten egg-white mixture until smooth. Turn out into the prepared mold. Cover and freeze for at least 8 hours or overnight. To make sauce: If desired, refrigerate a few perfect berries to use as garnish. In a medium-sized saucepan, stir together sugar, lemon zest, and remaining blackberries. Bring to a simmer over medium heat, stirring until the sugar dissolves. Cover and simmer about 5 minutes, until the berries are soft and the juices released. Press the berries through a fine sieve, forcing through as much juice and pulp as possible. Discard the seeds. Cover and refrigerate for at least 1 1/2 hours or up to 48 hours. To unmold and serve: Dip the mold in hot water for about 8-10 seconds. Run a knife around the edges to loosen the mousse and slide it out onto a platter. Return it to the freezer briefly to firm. Spoon sauce decoratively over the mousse. Cut into servings with a large knife wiped clean between each cut. Garnish with a few whole blackberries, if desired. Serve immediately, passing the remaining sauce separately. Serves 8. Per serving: 170 calories, 2 g protein, 0 g fat, 42 g carbohydrates, 38 mg sodium, 0 mg cholesterol. In a large bowl beat together cream cheese and mayonnaise or salad dressing till smooth. Stir sherbet to soften; quickly stir into cream cheese mixture. Stir in orange sections, peaches, and almonds. Turn cream cheese-fruit mixture into 8 x 8 x 2-inch dish. Cover and freeze till firm. To serve, let stand at room temperature for 10 to 15 minutes. Cut into squares. Serve on lettuce-lined salad plates. Makes 9 to 12 servings. Combine UNdrained pineapple, DRY lime jello, marshmallows and mints. Cover and refrigerate several hours til marshmallows soften and "melt". Fold in Cool Whip. Spoon into lined cupcake tins. Cover and freeze til firm. Garnish with mint sprigs. SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate. ) MOUSSE: Line 9x5x3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir condstantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until temperature reaches 230F on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours. (Can be prepared 1 week ahead. Keep frozen. ) Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each diagonally into 2 triangles. For each serving, arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve. Serves 12. SAUCE: Combine whipping cream, sugar, unsweetened cocoa powder and unsalted butter in heavy medium saucepan. Bring to simmer over medium-low heat, whisking constantly until butter melts and sugar and cocoa dissolve. Remove from heat and whisk in vanilla extract and instant coffee powder. Cool sauce. (Can be prepared 1 week ahead. Cover and refrigerate. ) MOUSSE: Line 9x5x3-inch loaf pan with parchment paper. Combine Milky Way pieces, semisweet chocolate, unsweetened chocolate and unsalted butter in large heatproof bowl set over pan of simmering water. Stir condstantly until melted (mixture will look grainy). Remove bowl from over water and cool mixture slightly. Combine sugar and water in heavy small saucepan. Stir over low heat until sugar dissolves. Increase heat to high and boil syrup until temperature reaches 230F on candy thermometer. Meanwhile, beat egg whites and cream of tartar to soft peaks in bowl. Gradually pour boiling syrup into egg whites, beating until stiff peaks form and whites are cool, about 5 minutes. Using rubber spatula, fold whites into chocolate mixture in 2 additions. Beat chilled whipping cream and vanilla extract to soft peaks in medium bowl. Using rubber spatula, fold cream into chocolate mixture in 2 additions. Spoon mousse into prepared pan. Cover with plastic wrap and freeze until firm, at least 6 hours. (Can be prepared 1 week ahead. Keep frozen. ) Heat sauce to lukewarm over low heat. Remove plastic wrap from top of mousse. Invert mousse onto plater. Remove pan and peel off parchment paper. Slice mousse crosswise into 12 slices. Cut each diagonally into 2 triangles. For each serving, arrange 2 mousse triangles on plate; spoon warm chocolate sauce over and around mousse and serve. Serves 12. ;=linku &=spacu =abst Line bottom and 2 inches up sides of 8-inch springform pan with split ladyfingers, cutting to fit. Dissolve coffee powder in boiling water. Cool. Blend coffee, ice cream and crushed candy. Spoon into prepared pan. Cover and freeze until firm. Just before serving, whip cream with coffee liqueur until stiff. Spread over or pipe onto frozen ice cream. Garnish with additional pieces of broken toffee bars or with shaved chocolate, if desired. unsweetened cocoa strawberries for garnish Day ahead or up to 1 week ahead: In heavy 1-quart saucepan over low heat, heat chocolate and butter until melted and smooth, stirring frequently. Remove from heat. (Note: I don't see why you couldn't do this step in the microwave. ) In 3-quart saucepan, with wire whisk, beat egg yolks with milk. Cook over low heat, stirring until mixture thickens and coats a spoon well, about 8 minutes (mixture should be 170~ to 175~, but do not boil or it will curdle). Stir in chocolate, espresso and liqueur. Cover chocolate custard with plastic wrap. To prevent "skin", press plastic wrap on *surface*. Refrigerate until chilled, about 1 hour. Meanwhile, line 9x5 inch loaf pan with foil, firmly pressing and smoothing it to avoid wrinkles in loaf later. When custard is cool, whip cream. Fold 1/3 whipped cream into custard to lighten it. Fold remaining cream into custard until blended. Pour mixture into loaf pan. Cover; freeze overnight or until firm. To serve, hull strawberries. In pie plate, with potato masher or fork, crush strawberries with sugar. Invert truffle loaf onto chilled platter; carefully peel off foil. Sprinkle with cocoa. Serve sliced with crushed strawberries. Garnish with strawberries. Makes 16 servings. Per serving: 275 calories, 23 g fat, 59 mg cholesterol, 95 mg sodium. Prepare pudding according to instructions and just before cooling, stir in the light cream. Pour into small cups or popsicle molds and freeze until slightly mushy, about 1 hour. Insert sticks and freeze until firm. Variations: To make a marbled pop, swirl 1/2 c basic chocolate sauce into vanilla pudding just before freezing. Don't mix the sauce in completely. Add chocolate chips or butter brickle chips if desired. Preparation time; 20 minutes Freezing time: 6 hours Line a 9 x 5 loaf pan with double thickness of waxed paper. In large bowl of electric mixer, beat cream cheese, sour cream, sugar and egg yolks until light and fluffy. Fold in beaten egg whites, then mashed raspberries. Pour into lined pan; smooth top. Cover and freeze at least 6 hours or until firm. If frozen hard, soften in refrigerator 1 hour before serving. To serve, remove from pan, unwrap and cut into 8 slices. Spoon some blueberry coulis on each dessert plate and top each with a slice. o Paste 1.00tb 6549 Hot cooked Noodles 3.00c 6549 Med Onion, sliced into rings 0.00 6549 Instant Chicken Bouillon 1.00ts RASPBERRY CREAM: In a large bowl, with an electric mixer, beat cream cheese with sour cream, sugar and egg yolks until light and fluffy. In a small bowk,beat egg whites until stiff peaks form. Fold beaten egg whites into cheese mixture. Fold in reaspberries. Pour into a waxed paper lined 9x5 inch loaf pan. cover and freeze at least 6 hours or until firm. Keep frozen. BLUEBERRY COULIS: 1 pkg (300gr) frozen blueberries, thawed 1/3 cup sugar 2 tbsp water 2 tbsp lemon juice In medium saucepan, combine blueberries, sugar and water. Bring to a boil. Cook and stir over meduim heat for 2-3 minutes. Process in food processor for 1 minutes. Press mixture through a fine sieve to remove skins. Stir in lemon juice. Chill. To serve, spoon sauce on a dessert plate and top with a slice of raspberry cream. Makes 8 servings. Egg whites 2.00x 6550 Bread crumbs 0.5 *Note: Fresh raspberries are suggested for the puree, but unsweetened frozen berries may be used if fresh are not available. Prepare a 3-quart souffle dish or mold with oiled aluminum foil collar extending about 4 inches above rim. Tie or tape securely. In large bowl, beat yolks until thick and lemon colored. Add 1 1/4 cups sugar and beat until dissolved. Blend in raspberries. Transfer to double boiler, place over hot water and cook until custard coats metal spoon; do not allow to boil at any time. Strain into large metal bowl set over ice and stir until cool. Add framboise a little at a time, blending thoroughly after each addition. Fold whipped cream into mixture. Pour into prepared dish, smooth top with spatula and freeze overnight. When firm, cover top with plastic wrap or foil. Just before serving, remove foil collar and smooth sides with spatula. Garnish with whipped cream and fresh raspberries and accompany with cooled sabayon or creme fraiche. This melts quickly so serve directly from freezer. 3.00tb 6552 Unsalted butter 2.00tb 6552 Turkey cutlets; 3/8" thick 2.00 6552 Prosciutto; folded in half 4.00sl 6552 or 2 thin f boiled 0.00 6552 ham, halved 0.00 6552 Muenster cheese 4.00sl 6552 Sage leaves, fresh, juliennd 8.00 6552 ** Cream is whipped, unsweetened, gelatin added, flavored with rum. See Whipped Cream recipe. Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4 circles in flour, each 6 inches in diameter. Spread thin layer of Swiss Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake meringue layers in a 200 degree oven 30-40 minutes, or as slowly as possible, until they are completely crisp and dry, but still white. Combine about 2 1/3 cups of whipped cream with sweetened berries that have first been well drained, folding carefully together. Working as quickly as possible to prevent meringue from softening, sandwich layers with whipped cream mixture. Place the almond-studded layer on top. Place in the freezer for 2-3 hours, or until cake is frozen. Spread most of remaining whipped cream around sides. With a star tube, make a border of rosettes around top of torte with the last of the whipped cream. Place again in freezer. When sides and border are frozen, the torte can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen. _f-MOf _f-MOf _f-MOf ** Cream is whipped, unsweetened, gelatin added, flavored with rum. See Whipped Cream recipe. Set oven at 250 degrees. Grease and flour 2 large baking sheets. Trace 4 circles in flour, each 6 inches in diameter. Spread thin layer of Swiss Meringue within each circle. Sprinkle 1 layer with sliced almonds. Bake meringue layers in a 200 degree oven 30-40 minutes, or as slowly as possible, until they are completely crisp and dry, but still white. Combine about 2 1/3 cups of whipped cream with sweetened berries that have first been well drained, folding carefully together. Working as quickly as possible to prevent meringue from softening, sandwich layers with whipped cream mixture. Place the almond-studded layer on top. Place in the freezer for 2-3 hours, or until cake is frozen. Spread most of remaining whipped cream around sides. With a star tube, make a border of rosettes around top of torte with the last of the whipped cream. Place again in freezer. When sides and border are frozen, the torte can be wrapped for freezer storage and kept up to 6 weeks. Serve frozen. grated mozzarella cheese. Fill dough with ingredients. Fold dough over filling like a jelly roll. Pinch dough ends tightly. Freeze or bake at 350 degrees for 30 to 45 min. SVWU3 This dessert can also be made with white wine instead of Marsala; call it a sabayon instead. Serve with amaretti biscuits or tuiles. In heavy saucepan, whisk egg yolks with sugar over low heat until light and fluffy. Whisk in Marsala and cook gently, whisking until mixture has tripled in volume. Remove from heat and let cool slightly. Whip cream; fold into egg mixture. Spoon into 9x5 inch loaf pan. cover with foil and freeze for 5 hours or until firm. SAUCE: In blender or food processor, puree peaches, amaretto and lemon juice. Fold in lemon rind and slivered almonds. GARNISH: Cut strawberies through to stem several times, leaving each bery intact. Fan out. TO SERVE: Spoon sauce onto individual plates. Place slice of zabaglione on top. Decorate with strawberries. Makes 6-8 servings. Combine sugar, water, salt, and cream of tartar. Boil to soft ball stage (236 F). Pour slowly, beating constantly, onto egg whites. Add flavorings. Continue beating until mixture will spread. Pour 1/2 into a bowl. Add fruits and nuts. Spread between layers of cake. Cover top and sides with remainder of icing. f=FSu The photograph shows a hollowed out watermelon into the shape of a basket. You can also use a regular salad bowl for your favourite fruit combo. For the Fruit Salad: Combine first 4 ingredients in a bowl. Chill. For Orange Creme: In a deep bowl with an electric mixer whip cream. When just starting to thicken drizzle in orange flavouring and continue beating until cream thickens. When thick, fold in salad dressing. Keep refrigerated until ready to serve. Serve in a side dish with fruit. Fruit Brulee Halve strawberries or slice peaches or bananas and arrange evenly in bottom of shallow 8" round broiler-proof pan or 2 qt. glass ceramic casserole. Meanwhile, in small mixer bowl, beat cream cheese at medium speed until fluffy. Add yogurt and 1 T. brown sugar. Beat on medium speed until smooth. Spoon mixture over fruit; sprinkle with remaining brown sugar. Broil 2-3 minutes or until brown sugar melts and begins to darken. Makes 4 delicious servings. In a pot, combine the first four ingredients. Bring to a boil & simmer for 1 minute. Set aside to cool. Sift together dry ingredients. Make a well in the centre & fold in the boiled ingredients. Mix well. Bake at 300F for 60 minutes. Test to see if done all the way through. If not, return to oven for a few more minutes. Cool on a wire rack. Sift together the flour, salt, spices and baking powder. Cream the butter and gradually add the sugar, then add the eggs well beaten. Then add the syrup, fruit, nut meats,peel chopped fine, the fruit juice and the flour. Mix and turn into a papered cake tin and bake in a slow oven for 3 hours. t8Hf& p\Rh" FT_KrnFThkThkConnectionData Chop dates. Grind raisins through food chopper using medium blade. Combine dates and raisins and mix well. Add chopped nuts and 3/4 cup of coconut. Mix well. Form into balls and roll in the remaining coconut. Wrap in wax paper. Chill. Slice. Store in a cool place in a covered container. Makes 36 pieces. VARIATIONS: Dried apples, dates, pineapple, apricots, or other fruits of your choice. (Last year I used cantalope and kiwis for color, but during the processing the colors faded. ) Cut up all the fruit into bite size bits, leaving the grapes and fresh cherries whole. While cutting the watermelon, peaches, and pears, try to save as much of the juices as you can. This is what I use for the syrup. Once all the fruit is cut, pack into hot sterilized jars, fill with hot syrup, and process for 15 minutes in a boiling water bath. SYRUP: Using the juices from the cut up fruit as a base, add a little water and sugar and boil for 5 minutes to sterilize. I use a 1 to 4 combo. One cup sugar, to 4 cups water/juice. If the fruit is particularly sweet, you can cut the amount of sugar down even more. Cook sugar, oleo, and milk until thick. Remove from heat and add pecans and coconut. Pour over hot cake. a 19004 Gravy, turkey 1.00c b 19004 Broccoli, frozen 10.00oz c 19004 Onion, finely chopped 0.25c Preheat oven to 275 degrees F. Put the dried fruit, rasins and water in a shallow baking dish. Place in oven and bake 1 1/2 hours. Remove from the oven and stir in the honey, being careful not to tear the fruit. Slice the lemon and orange. Gently stir into the cooked fruit. Return to the oven and bake 30 minutes longer. Serve hot or cold. g 19004 Turkey, cooked, cubed 2.00c In crockery cooker combine undrained peaches, apricots, brown sugar, water, orange peel, orange juice, lemon peel, and lemon juice. Cover; cook on low-heat setting for 9 to 10 hours. To serve, gently stir in drained cherries. Cover; cook on low-heat setting for 15 minutes longer. 19004 Serving size) 1.00x k 19004 Salt 0.50ts Combine rice, water and 1 teaspoon salt and steam 1 hour. Saute onions with 1 teaspoon salt in oil until onions are tender. Add zucchini and eggplant and fry until tender. Lightly stir in fruits and apple juice, then add next 4 ingredients. Simmer 10 minutes. Place steamed rice into a buttered 3-quart baking dish. Smother with sauteed mixture. Cover and bake at 350 for 25 minutes. Remove and garnish with peanuts and bananas. Serve immediately. Serves 8 to 10. Variations: For the meat-eating crown, use 1/2 pounds ground lamb or pork instead of zucchini and eggplant. When fresh fruits are not available, use 1 11/2 cups dried apples and 3/4 cups dried peaches, reconstituting them in warm water for 1 hour before using them. 0.00--------- r 19004 POTATO CRUST --------- 0.00--------- s 19005 Turkey giblets + neck & optional: cornstarch & water mix for thickening Combine apples, pears, butter, cinnamon, ginger, and all-spice. Saute on high heat until barely tender. Remove from heat and de glaze with sherry or sauterne. Add cranberry juice and thicken with cornstarch solution. Serve over ice cream(vanilla works best). It can be thickened by reduction for any purists in the audience or with a simple sugar syrup for those with a sweet tooth. Enjoy, Dean Dryer 19005 Garlic clove Preheat oven to 275F. Line a cookie sheet with parchment or borwn paper and lightly draw 4 3-inch circles on it with a pencil. In a medium bowl, beat the egg whites until bubbly. Add the maple syrup, lemon juice and cream of tartar. Beat on high speed until stiff and glossy,about 3-5 minutes. Do not beat until dry. Spoon the meringue into a pastry bag with a 1/4 inch plain or star tip. To make the baskets, pipe out meringue onto the parchment following the outling of each circle. Do not fill in the middle of the circle, but build up the sides with a least 5 tiers of meringue. Bake the baskets on the middle oven rack until just lightly browned, about 8-10 minutes. Turn off the oven and leave the baskets in it, with the door closed, for about an hour. Use at once or store in a very tightly covered container for up to a day. Puree 1 cup of the peaches or strawberries to make a sauce. To serve,set each basket on a dessert plate, spoon in the fruit and top with sauce. 19006 - (tur * - pineapple should be crushed & drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally. mg sodium 0.00x 6553 Turkey parts, skinned 1.50lb Dissolve gelatine in 1/2 cup of hot water. Blend flour with a little cold water, and carefully add to hot water, add sugar and stir over the fire for 3 - 5 minutes. When cooled slightly add disolved gelatine. Add orange & lemon juice. Turn into a basin and when thickening slightly beat until very thick and foamy. Add passion-fruit pulp -- pour into a glass dish. 6553 Garlic, finely chopped 2.00ea FRUIT GELATIN Mix gelatin, sugar, and salt in saucepan. Add juice and water. Use low heat and cook until gelatin is dissolved. Pour into bowls and chill. Tomatoes 19.00oz 6553 Sliced mushrooms 0.50c 6553 Chicken stock 1.00c Preheat oven 250. Place popcorn in a large 4 inch butttred baking pan. Keep warm in oven. Combine all ingredients except popcorn in a large saucepan. Bring to a boil. Lower head and cook until mixture reaches 250 on a candy thermometer. Mixture will bubble so watch closely to keep it from boiling over. Remove popcorn from oven and pour syrup b 6553 Ground pepper 0.25ts Fruit in Orange Cream Divide a 6-oz. can of orange juice concentrate into four 3-tablespoon portions, and keep them in the freezer. The smaller amounts will thaw quickly making this recipe extra quick. Beat whipping cream, ornage juice concentrate, honey and ginger in chilled medium bowl until stiff; divide among 6 dessert dishes. Arrange kiwifruit and banana on top. Top each with strawberry. Makes 6 servings. 6554 Soy sauce 0.25c Raspberry Jellies Prepare raspberry juice by crushing the fruit, warming it in a bowl over hot water until the juice flows freely and then straining through muslin. Soak the gelatine in the cold water. Dissolve the sugar in the juice and boil up to 240 F or the soft ball stage. Add the lemon juice and gelatine. Re-heat to 240 F and pour into a tin previously rinsed in cold water. If the colour is pale add a few drops of cochineal before the end, but fresh fruit should give a brilliant colour. When set, loosen the sides with a hot knife and stand the pan on a cloth wrung out of boiling water. Turn the jelly out on to a board. Cut into cubes and roll in very fine confectioner's sugar. Stand the sweets in a warm place overnight so that the sugar crystals adhers. Blackcurrant Jujubes 1/2 pint pure strained blackcurrant syrup 1 oz granulated sugar 1 tablespoon pure glycerine 6 tablespoon glucose 1 oz powdered gelatine Soften the gelatine in a little water. Dissolve the sugar and glucose in the juice - very slowly, over gentle heat. Add glycerine and bring to boiling point. Remove from heat, add gelatine and stir until dissolved. Re-heat but do not boil. Rinse a 6" sandwich tin with cold water; pour the jelly mixture in. Proceed as in second paragraph of directions for Raspberry Jellies. This is a very good sweet for irritated throats. Fruit Jellies All juicy fruits in season make delicious sweets. Proceed as for Raspberry Jellies, using colouring when necessary to enhance the natural tint. Redcurrants, gooseberries - both green and red - blackberries, hips and pineapples are just a few to be tried. Fresh pineapple must be well cooked if used with gelatine, as it contains a natural digestant which dissolves gelatine. Two methods of Crystallising: CRYSTALLISING CANDIED FRUIT (This is the chapter that the author said to use for crystallising the jellies. I assume where it says fruit you would substitute jellies. ) A sparkling finish is much sought after in this class of sugar work, so here are two recipes-one very simple, the other correct and of lasting quality. SIMPLE CRYSTALLISING Dip each fruit very quickly into boiling water-just in and out-drain it on blotting-paper or butter muslin. Have ready sufficient sieved granulated sugar spread upon a sheet of paper to accommodate the fruits. Roll them gently about in the sugar until completely coated. Leave in a dry, warm situation for some hours to reduce any moisture. They will have a satisfying appearance, glistening in the light. ADVANCED CRYSTALLISING A crystallising tray is much to be desired for this purpose, but to improvise, a baking tray, deep and able to accommodate two wire cake racks on top of each other, will serve very well. Carefully measure how much liquid will be required to cover the fruits when they rest in the tin. Place one rack in the baking tin, arrange the fruits upon it so that they do not touch each other or the side of the pan. Place the second rack feet upwards upon the fruits, holding them gently in place. Cut a piece of greaseproof paper the exact size of the interior of your saucepan. Fold it across and across, then nip the centre point out leaving a hole about 1" in diameter. Make a syrup by dissolving 2 pounds of granulated sugar in 1 pint (20 ounces) of water. This is your basic recipe- increase it proportionately if the amount will not cover the fruits in the tin. They must be entirely immersed. Bring the syrup to a boil and strain it through muslin wrung out in hot water. Return the syrup to the saucepan, bringing it up rapidly to 220-225 F, remembering that the higher temperature gives larger crystals, and is good for imposing fruits, while 220 F gives finer crystals suitable for cherries, grapes and nuts. Put the pan where it won't be jarred in the slighest degree, covering the actural syrup with the prepared circle of paper. Steam will escape through the central hole. Agitation of the pan will result in a "grainy" syrup, so tread warily. When slightly cool-about 15 minutes-tilt the saucepan so that the syrup flows gently around and over the fruits held down by the wire cake rack. Cover with a cloth and leave for at least 12 hours. Then, if you have a crystallising tray, draw off the liquid. Otherwise, gently lift your tray of fruits from the baking tin. In eigher case place the fruits in a warm cupboard to thoroughly dry off once more. They should be covered with shimmering crystals of a size to suit your taste, according to the original temperature of the syrup. You will be left with a quantity of syrup which cannot be used again for crystallising. It can, however be used to make delicious toffee or to sweeten stewed fruits. Used with apples in lieu of sugar, it gives a unique flavour to an Apple Cake. 0.00 7278 Bacon slices 6.00 7278 Butter 6.00tb In medium saucepan heat 3 cups juice to boiling. Meanwhile, in large bowl, sprinkle Knox Unflavored gelatine over remaining 1 cup cold juice; let stand 1 minute. Add hot juice and stir until gelatine is completely dissolved, about 5 minutes. Pour into 8 or 9-inch baking dish; chill until firm, about 3 hours. Cut into 1-inch squares. MICROWAVE DIRECTIONS: In 2-cup glass measure, sprinkle Gelatine over 1 cup cold juice; let stand 3 minutes. Microwave at high 1 minute 20 seconds; stir thoroughly. Let stand 2 minutes or until gelatine is completely dissolved. Pour int 8 or 9-inch baking dish; stir in remaining 3 cups juice. Chill as above. **Try using assorted cookie cutters to create fun shapes. rtening 0.50c 6557 Chicken Broth 2.00c 6557 Baking Powder 2 Thread cantaloupe, strawberries, kiwi fruit, grapes, bananas and figs on bamboo skewers. Put vanilla yogurt into individual bowls. Dip fruit kebabs in yogurt. 6557 GARNISH --------- 0.00--------- 6557 Sour Cream 1.00x 6558 (6 in.) Flour Tortillas Yield: 2 Servings Cantaloupe, Bananas) Whirl all of the ingredients in a blender and freeze. NOTE: Only freeze this for one hour, longer and it will be to hard to eat. 6558 Minced Onion 0.25c 6558 Garlic Minced 2.00cl 6558 Jalapeno Pepper, Se Combine and mix all the ingredients above, adding the dissolved soda last. Pour into a well-greased mold, cover tightly and steam for 3 hours. Serve with Brown Sugar Pudding Sauce. 6558 (8 Oz.) Tomato Sauce 1.00cn 6558 Dried Oregano 1.00ts 6558 Thyme Sift flour, measure, and sift with salt and baking powder. Add water. Beat until smooth. Prepare 4 well-oiled ramekins. Place 1 tablespoon batter in each. Add 2 tablespoons fruit. Cover with 1 tablespoon batter. Place in steamer. Steam 20 minutes. Serve hot with a sauce made of a sweetened slightly thickened fruit juice. If desired, 1/2 cup mince-meat may be substituted for the 1/2 cup cooked fruit. 4 servings. 6558 Preheat oven to 350~. Soften tortillas according to package directions. Press each one down in ungreased 10 oz custard cup. Bake 10-15 minutes or until crisp. Set aside to cool. Combine peaches, strawberries, sugar, ginger and lime peel; mix gently until well blended. To assemble, remove tortillas from custard cups. Place each tortilla shell on dessert plate and fill with 1 scoop of vanilla ice cream. Spoon equal portions of fruit salsa over top of ice cream. Garnish with mint sprigs if desired. 6559 Brown sugar 0.50c 6559 Orange juice 0.33c 6559 Golden rum 0.25c 6559 Cornstarch 1.00tb Mash 1 c. dry strawberries. Add 1 c. granulated sugar, 1 egg white. Beat until thick enough to hold shape. Substitute red raspberries, peaches, bananas or apricots. Fruit must be dry. 1.00tb 6560 Soy Sauce 2.00tb 6560 Ground Ginger 0.25ts Nearly any fruit juice or puree is tasty in a sherbert. One of the top 10 favorite sherberts, pineapple, can be made from either pineapple juice or pureed crushed pineapple. Heat milk until bubbles form, then stir in sugar until dissolved and chill. Add fruit juice or puree and lemon juice and stir freeze. Makes about 1 quart. Note: This recipe is for a 1-quart machine. Double or triple ingredients if needed for your machine. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. * The can of Orange Juice should be the 6 oz size of the concentrate. Combine sugar and water in a medium saucepan. Heat until sugar is dissolved. Add orange juice concentrate, lemon juice, and pinapple juice. Fill 6 or 7 ice cube trays with mixture. Freeze until firm. Remove cubes from freezer trays and store in plastic bags. Use within 6 months. Makes about 100 small cubes. VARIATION: Add 5 to 6 mashed bananas to mixture before freezing. FRUIT SLUSH: Fill a glass with FRUIT SLUSH MIX cubes. Add ginger ale to cover. Let stand 15 minutes and stir and serve. Makes 1 serving .00 -1 -1.00 -1.00 -1.00 pou 20817 Turkey Cutlets With Marsala Wine Sauce Light 33811 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 20818 Turkey Enchiladas In An Electric Skillet Che Soften gelatin in cold water. Dissolve over boiling water. Combine gelatin, sour milk, sugar, lemon juice, and salt. Mix thoroughly. Cool until partially set. Beat until light and fluffy. Add flavoring and fruit. Fold in stiffly beaten egg white. Beat until gelatin holds its shape. Chill. Pile lightly in serving dish. Serve with whipped cream, or soft custard. 8 servings. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Line 8x8 inch baking pan with wax paper. In medium bowl, combine apples, raisins and dates. In large bowl, combine eggs, sugar, oil and vanilla. In a third bowl, combine flour, baking soda and cinnamon. Add to egg mixture. Stir in fruit. Spread in prepared baking pan. Bake at 350F about 20 min or until tester inserted in center comes out clean. Preparation 15 min, cooking about 20 min. 12 servings, each 110 calories, 1. 2 g protein, 4. 7 g fat, 16. 4 g carbohydrate, . 8 g fibre Individual strudels that don't require a fork - perfect for picnics or buffets. any fruit filling that you want (some recipes follow) cup butter, melted Preheat oven to 375~. Prepare fruit fillings. Thaw filo dough according to package directions. Cover filo sheets with a damp towel. On a large work surface, stack 2 filo sheets; generously brush with melted butter. Using a sharp knife (I used a rotary wheel pizza cutter), cut lengthwise into 4 (3-inch wide) strips. Place a heaping teaspoon of fruit mixture in corner of each strip. Fold corner over filling, making a triangle. Continue folding strip as in a flag fold, maintaining triangle shape. Place, seam-side down and 1 inch apart on an ungreased baking sheet; brush top with some of the melted butter. Repeat with remaining filo sheets and filling. May be covered and refrigerated at this point, if desired. Bake 20-25 minutes or until golden brown. Serve warm or at room temperature. Makes 24 strudelettes. ** Fruit Fillings: ~=> Tropical Fruit 2 cups finely chopped ripe papaya OR mango (about 2 medium) 1/4 cup sugar 1/2 cup shredded or flaked coconut 1 Tbsp minced crystalized ginger 1/4 tsp ground cinnamon 1/2 cup toasted ground macadamia nuts OR almonds 1 Tbsp flour Combine all ingredients in a medium-sized bowl, set aside. ~=> Nectarine Raspberry filling Juicy nectarines blend with raspberries to fill flaky-light pastry. 1/4 cup sugar 1 cup peeled, pitted and thinly sliced nectarines (about 1/2 pound) 1 package (10 oz) quick-thaw frozen raspberries, thawed and drained water sugar Sprinkle sugar over nectarines in a small bowl; toss with a fork to mix well; add the well-drained raspberries. ~=> Double Apple filling Spicy apple turnovers are doubly good when applesauce gives its flavor bonus. 2 cups chopped, pared apples (2 small) 3/4 cup applesauce 1/4 cjp firmly packed light brown sugar 1/2 tsp ground cinnamon 1/4 tsp mace 2 Tbsp raisins Mix well with a fork. ~=> Blackberry Pineapple filling Tender juice-packed blackberry tarts like these stir memories of summer days when every home garden yielded its annual berry supply. 1 can (8 oz) pineapple tidbits 1 Tbsp cornstarch 2 Tbsp sugar 1 dash ground nutmeg 1 dash ground cloves 2 cups fresh or frozen blackberries Drain pineapple into a 1-cup measure and add water to make 1/2 cup. Combine with cornstarch, sugar, netmeg and cloves in a small saucepan; mix well. Stir in blackberries. Bring to boiling, stirring constantly; bubble 1 minute. Remove from heat; stir in pineapple. Cool. 1.00c 7549 Beans, green 10.00oz 7549 Cheese, shredded 2.00oz 7549 Eggs 4.00ea 7550 Bag cut broccoli (not t Beat cheese and sugar until creamy. Mix in topping. Spoon into the crust;add pie filling around the edge of the pie. Chill at least 3 hours. Garnish with additional whipped topping,if desired. 7550 Crisp-tender and drained 0.00 7550 well 0.00 7550 Turkey or c Blend arrowroot into fruit. Add honey and cinnamon to taste. Cook in 1* qt. pan for 5 to 7 minutes, stirring constantly, until mixture thickens. Serve on pancakes, waffles or toast. Refrigerate the leftovers. Fruit spread on pancakes makes a nutritious snack for a hungry toddler. If frozen, fruit needs to be thawed, heat slowly with 2 T Water. When fruit is warmed, mix arrowroot with * C. cold Water and stir into fruit. Cook until thickened. Fruit Pudding: Add 1 C Fruit Chunks before cooking as directed. Serve warm or cold. 0.25ts 7550 Poultry seasoning 0.25ts 7550 Grinds black pepper 0.00 7550 Cheddar, shredded 1.00c CAKE: Mix flour and sugar. Cut in butter until mixture resembles coarse crumbs. Add egg yolks; mix to form dough. Press dough into bottom and sides of a 10-inch springform pan. Dough should come 1 1/2 inches up the sides. Bake in a preheated 375 degree F. oven for 20 to 25 minutes, until pastry is firm and light brown. FILLING: Drain canned or frozen fruit, reserving juice. Crush 1 cup of fresh fruit to make juice. Add sugar to fresh fruit and let stand 1/2 hour. Drain juice and add water to make 1 cup. Mix cornstarch and fruit juice. Cook over medium heat until thickened. Place whole fruit in baked pastry shell. Pour thickened fruit juice over top. Chill thoroughly. Carefully remove torte from springform pan. ALMOND COATING: Beat egg white until foamy. Gradually beat in the sugar. beat until stiff peakes are formed. Spread the meringue around the outside of the pastry shell. Press in the almonds so that they completly cover the sides. TOPPING: Gently fold sugar and vanilla into whipped cream. Spread over the fruit. Garnish with sliced toasted almonds, if desired. Crisp-tender and drained 0.00 c 19010 -well 0.00 d 19010 Turkey or chicken, cooked & 2.00c e 19010 -cut up SPLIT CAKE INTO THIN LAYERS, spread with jam and half the apricot puree, and sandwich back together. Cut into bars, about 1-by-2-inches, and pack into a 2-quart serving dish, arranging oranges in and around cake. Pour Marsala over top, spread with remaining apricot puree and cover with custard. Cover and chill 2 hours. Whip cream with sugar until stiff. Frost on top of trifle and decorate with candied fruits, if desired. i 19010 Poultry seasoning While I never made the Nectarine-Raspberry or Blackberry Pineapple versions, the comments I wrote back in 1972 about the Double Apple Turnovers are "Absolutely Super Terrific!!". I really *like* apple turnovers . ~=> Sour-Cream Pastry (make several hours before or the day before) Measure flour and sugar into a medium-size bowl. Cut in butter until mixture is crumbly; add sour cream. Mix lightly with a fork until dough clings together and starts to leave sides of bowl. Gather dough together with hands and knead a few times. Wrap dough in wax paper, chill several hours or overnight. FILLINGS: (make just before baking) ~=> Nectarine Raspberry filling Juicy nectarines blend with raspberries to fill flaky-light pastry. 1/4 cup sugar 1 cup peeled, pitted and thinly sliced nectarines (about 1/2 pound) 1 package (10 oz) quick-thaw frozen raspberries, thawed and drained water sugar Sprinkle sugar over nectarines in a small bowl; toss with a fork to mix well; add the well-drained raspberries. ~=> Double Apple filling Spicy apple turnovers are doubly good when applesauce gives its flavor bonus. 2 cups chopped, pared apples (2 small) 3/4 cup applesauce 1/4 cjp firmly packed light brown sugar 1/2 tsp ground cinnamon 1/4 tsp mace 2 Tbsp raisins Mix well with a fork. ~=> Blackberry Pineapple filling Tender juice-packed blackberry tarts like these stir memories of summer days when every home garden yielded its annual berry supply. 1 can (8 oz) pineapple tidbits 1 Tbsp cornstarch 2 Tbsp sugar 1 dash ground nutmeg 1 dash ground cloves 2 cups fresh or frozen blackberries Drain pineapple into a 1-cup measure and add water to make 1/2 cup. Combine with cornstarch, sugar, netmeg and cloves in a small saucepan; mix well. Stir in blackberries. Bring to boiling, stirring constantly; bubble 1 minute. Remove from heat; stir in pineapple. Cool. ASSEMBLY and BAKING DIRECTIONS: Preheat oven to 400~. Divide dough in half. Keep one half refrigerated until ready to use. Roll out other half to a 15x10 inch rectangle; trim edges even with pastry wheel or sharp knife. Cut into six 5-inch squares. Place about 2 Tbsp of filling on each square; moisten edges with water, fold over to make a triangle. Crimp edges with a fork to seal. LIft onto ungreased cookie sheet. Reroll trimmings; cut into small leaves and rounds with a truffle cutter or pastry wheel. Brush tops of pastries with water; decorate with pastry cut- outs; make 1 or 2 small gashes in top of each triangle to let steam escape. Sprinkle each turnover with sugar. Lower oven temperature to 375~ as soon as you put turnovers in. Bake 25 minutes or until puffed and rich brown in color; remove to wire rack to cool. Serve warm. Repeat with remaining pastry and filling. NOTE: If you wish to bake only 6 turnovers, shape and fill second half of pastry. Place inn a single layer on a cookie sheet; freez. When frozen, wrap in foil or transparent wrap. When ready to use, bake as directed, increasing baking time by about 5 minutes. There is no need to defrost. MY COMMENTS: unfortunately, these are *not* the size of the Pepperidge Farm turnovers . sigh . but boy, are they good! g 19012 TO SERVE --------- 0.00--------- h 19012 Tayberries or loganberries 1.00lb i 19012 Icing sugar 0.00 In a medium-sized enameled (non-metallic) saucepan, bring vinegar, fruit, and lemon rind just to a boil. Pour into a crock or jar and let steep covered for 3 to 5 days. Strain through a cheesecloth, discarding fruit. Place a small amount of fresh fruit in the bottom of a clean, dry 1-quart wine bottle. Cork and store in a cool, dark place. *** Suggested fruits for this vinegar are raspberries, pears, strawberries, or black currants. 013 Water 0.25c From Steve Wenger, Biltmore Estate. Accompanying Champagne: Biltmore Estate Dry * Saga is a semisoft blue veined cheese from Denmark. Any blue cheese, such as Roquefort, may be substituted. Pipe a small quantity of the Saga cheese onto the grape halves. Place the Creme Fraiche in a small bowl in the center of a serving platter. Arrange the strawberries around it. Arrange the grape halves around the strawberries. Creme Fraiche: 2 cups whipping cream 1/2 cup buttermilk Combine the whipping cream and buttermilk in a saucepan and heat over medium heat until warm (should be less than body temperature). Place the mixture in a jar, cover, and let it sit at room temperature for between 10 to 12 hours or until thickened. Store in the refcrigerator where it will keep for up to 2 weeks. a 19014 Baking soda 1.00ts b 19014 Unsalted butter or margarine Grind together dates, raisins, cocoa (or carob powder), walnuts and sunflower seeds in a food processor or meat grinder. Press the mixture into 24 small balls. Roll in the ground nuts. Store in an airtight container. Two Balls = Calories: Carbohydrates: 10 Protein: 2 Fat: 6 Sodium: 2 Potassium: 104 Cholesterol: 0 Exchange Value: 1 Fruit Exchange + 1 Fat Exchange 2.00lg f 19014 Cake flour, sift Heat oven to 400'F. (High-altitude (3500-6500 ft. ): Heat oven to 425'F. ) Grease bottom of 12 medium muffin cups, 2 1/2x1 1/4", or line with paper baking cups. Stir milk, oil and egg in medium bowl until blended. Stir in remaining ingredients except fruit preserves and glaze just until moistened. Divide batter evenly among cups. Drop 1 level teaspoon fruit preserves onto center of batter in each cup. Bake 13-18 minutes or until golden brown. Cool slightly; remove from pan. Drizzle with glaze. *** GLAZE *** Stir powdered sugar and water in small bowl until smooth. k 19014 Sweetened whipped cream 0.00 l 19014 -=OR=- Vanilla Ice Cream, 0.00 m 19014 - (for serving) 0.00 n 190 Makes 6 to 8 servings 1. Saute onion and garlic in butter in large skillet over medium-high heat until soft, about 5 minutes. Stir in remaining ingredients except chicken and bananas. Heat to boiling; reduce heat. Simmer, uncovered, stirring occasionally, 10 minutes. Cool to room temperature. Arrange chicken pieces in single layer in shallow baking pan. Pour sauce over chicken. Refrigerate, covered, 1 hour. Heat oven to 375 F. Bake chicken, basting every 10 to 15 minutes with sauce, until almost tender, about 1 hour. Peel bananas; cut into 1/2-inch-thick diagonal slices; place between chicken pieces. Bast with sauce. Bake 10 minutes. * Remove chicken and bananas to wam serving platter. Degrease sauce; pour over chicken. *For a darker glaze, place chicken under broiler 2 to 3 minutes. Cuisine m heat and serve piping hot. Arlene Rainis Bessette 1992 FISCHER, David W. and Alan E. BESSETTE Edible Wild Mushrooms of North America. University of Texas Press, Austin, TX. In a bowl, combine flour, baking powder, and baking soda. Cut in butter and maple syrup. Stir in fruit and orange peel. Make a well in center of this mixture; pour in buttermilk. Stir until moistened. Pat dough into a ball, and knead on floured surface for 3 minutes. Shape into a dome. Place on lightly oiled cookie sheet, and bake at 350 degrees for 15 minutes. Then, with sharp knife, score top into quarters, making cut 1/2" deep. Continue baking another 20 minutes; top will be golden brown when finished. h a coarse food blade. Mix all ingredients together well. Refrigerate overnight. Make into sandwiches or use as a spread on crackers. This is the sandwich my mother made back in the late 40's and 50's when we would travel to my grandparents from Northern Indiana (Hartford City) the Southern Illinois (Rosiclare), an eight hour drive in those days. The large brown bag of sandwiches would disappear somewhere between Terre Haute, Indiana and Carmi, Illinois. This is a great way to get rid Heat reserved pear syrup to boiling; add enough boiling water to measure 1 1/2 cups. Pour boiling liquid on gelatin; stir until gelatin is dissolved. Stir in wine. Refrigerate uncovered until gelatin begins to thicken, about 1 1/2 hours. Cut pear halves into 1/2-inch pieces; fold into thickened gelatin. Pour into 6-cup ring mold. Refrigerate until firm, at least 2 1/2 hours; unmold. 10018 Salt and pepper 0.00 Trim the fat from the pork chops. In an ungreased skillet, brown the meat on each side. In a shallow baking pan, place the chops, do not overlap. Sprinkle with the salt, pepper, and ginger. Place a apple slice on each chop, then lay a lemon slice on each apple slice. Sprinkle with brown sugar. Pour the Coca-Cola around the chops. Cover tightly. Bake in a preheated, 350 degree F for 45 minutes. In a measuring cup, blend the cornstarch with the 2 tablespoon of cornstarch until smooth. Stir into the meat juices. Bake, uncovered, 15 minutes longer or until the meat is fork-tender. Spoon sauce over fruited chops to glaze. Makes 4 (1 chop) servings. Recipe: "Cooking with Coca-Cola", a give-away loose-leaf notebook divider set from The Coca-Cola Company, 1991 e heat and simmer 2 hours or until greens and roots are tender. Combine cornmeal and 1/2 teaspoon salt; mix well. Stir in boiling water. Add egg, and mix well. Drop cornmeal mixture by tablespoon mixture by tablespoonfuls onto a well Combine all ingredients, mixing well. Store in airtight container. Yields about 5 cups of rice mix. To make Fruited rice: In heavy 2 quart sauce pan, combine 1 cup of Fruited rice mix with 2 cups of water and 2 T butter or margarine. Cover tightly. Bring to a boil. Reduce heat to medium-low. Without lifting lid, simmer 30 minutes or until water is absorbed. Yield: about 3 1/2 c. of cooked rice. 10019 Bunch Cilantro (no stems) 0.50 plums, nectarines, cherries) Pistachio-Apricot Glaze (recipe follows) Microwave method: For each serving, place 1 lare peach (sliced or left whole0 or an assortment of 2-3 smaller fruits (sliced orleft whole0 in heavy glass sundae dish. Place in microwave; cook on high 2 to 3 minutes or just until juices begin to simmer. Gently turn fruit over in dish. Drizzle Pistachio-Apricot Glaze over hot fruit and serve. Makes 4 servings. PISTACHIO-APRICOT GLAZE: 1 Tbsp granulated sugar 2 Tbsp cornstarch 1 1/2 cups apricot nectar 1 tsp grated lemon peel 3 Tbsp Grand Marnier or apricot brandy 1 cup chopped, natural pistachios Microwave Method: Combine all ingredients EXCEPT brandy in 4 cup glass measure. Stir until cornstarch is completely dissolved. Place in microwave; cook on high 3 minutes, stirring once. Add brandy; continue to cook 1 to 1 1/2 minutes, or until mixture is slightly thickened. Pour over hot fruit. Makes enough sauce for 4 servings. 77 Whole Chili, Chilipetin, Combine cocoa and 1/2 cup of the sugar in large saucepan. Gradually stir in water. Cook and stir over medium heat, until mixture boils; cool. Sift together flour, baking soda and salt. Cream butter in large mixer bowl until light; gradually beat in remaining 1-1/4 cups sugar. Add eggs, one at a time, beating well after each addition. Stir in cooled chocolate mixture and vanilla. Add dry ingredients to creamed mixture alternately with milk, combining lightly after each addition. Divide batter between two greased and wax paper-lined 9-inch round layer pans. Bake in preheated 350 degree F oven 30 to 35 minutes. Cool in pans 10 minutes; remove from pans; peel off paper. Cool completely. Frost with Chocolate Frosting Royale. Makes 1 layer cake. Chocolate Frosting Royale: Melt 1/3 cup butter in large saucepan. Remove from heat. Stir in 1/2 cup milk Fry's Cocoa and 1 tsp vanilla. Alternately blend in 4 cups sifted icing sugar and 1/2 cup milk until frosting is smooth and spreadable. Makes about 2 cups. 0.25c c 19878 Minced Parsley 2.00ts d 19878 Minced Clove Garlic 1.00 e 19878 Worcestershire sauce 2.00ts f 19878 Orega Butter a shallow dish and set aside. Combine sugar, salt and milk in a large saucepan. Add chocolate and cook over low heat until chocolate is melted. Stirring occasionally, increase heat and bring to full rolling boil. Continue cooking until it reaches soft ball, 234 degrees F on your candy thermometer. Remove from heat and add butter. Let cool to about 130 degrees. Add vanilla and beat until fudge begins to thicken. RAPIDLY fold in walnuts and cherries (if desired), and INSTANTLY turn the mixture into buttered dish. It's ready to eat almost immediately. Cut into squares and serve. l 19878 Soy Sauce 2.00tb m 19878 Lemon Juice 2.00tb n 19878 Granulated Sweetener 4.00ts o Old Method: Stir constantly all the time it is boiling. Flavor with vanilla (1 Tsp). After you take it off the stove, stir until it is almost hard, then pour into a buttered pan. Modern Method: Butter the sides of a 3-quart saucepan, prewarm the candy thermometer. Use the same ingredients as above but substitute 1 cup Half and Half for the milk. Dump in the pan. Stir constantly until the sugar is dissolved and it comes to a boil. Reduce the heat while retaining the boil and continue cooking, stirring infrequently if at all. When it reaches the soft ball stage, around 234 to 240 degrees F. (112 to 115. 5 degrees C. ) remove from the heat and flavor with 1 tsp of vanilla. Do not shock immediately (NOTE: The shocking is done by putting the pan in a large square pan full of ice or cold water). However, when the fudge cools on top (hold your hand over the candy to check) place the pan in cool water to equalize the heat between the bottom and top of the pan. Stir gently, it will candy almost immediately; pour into a buttered 8 X 8-inch pan. SERVES 4 OR 1 CHOCOHOLIC 30487 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 19006 Turkey Microwaved1 Chicken Microwave Holidays 30488 In 2 qt. glass measure, combine marshmellows, milk, and salt. Microcook on HIGH 3-4 minutes. Stir until marshmellows melt and mixture is smooth. Add chips and stir until melted. Stir in nuts (may use up to 1 cup) and vanilla. Line 8 or 9 inch square pan with wax paper. Spread fudge evenly in pan. Chill 2 hours, until firm. Turn on to cutting board, peel off paper and cut into squares. pou 19008 Turkey-Mushroom Soup Microwave In a heavy saucepan mix together the sugar, chocolate, and milk. Place the pan over high heat and stir constantly until the choclate is melted and the sugar is dissolved. Bring to a full boil, and lower the heat so the candy continues to boil gently, not vigorously. Stir no more. Put a candy thermometer into the center of the mixture and cook until the temperature reaches exactly 232 F. Meanwhile, butter a large platter (turkey size) and a flat pan about 11 by 13 inches. When the fudge reaches 232 F. , pour it into the readied platter - do not scrape the pan, but let it drip out. Dot with 2 tablespoons butter and let the mixture cool until the platter feels cool underneath. Add vanilla. Take a large slotted spoon and start to stir the liquidy mixture - it will take about 15 or 20 minutes. You will see a steady change from dark to light color, from glossy to dull, from liquid to solid. When the fudge begins to get dull, add the nuts and mix in thoroughly. Put fudge into the large buttered pan and press into shape with the flat of your palms. Cut into squares; store in airtight container if there's any left. resh Tayberries Or Loganberries Pies 30496 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19013 Turmeric Oyster Crackers Sauce/condm Combine sugar, milk, margarine and cocoa in a heavy saucepan. Bring mixture to a boil over medium heat, stirring frequently. Continue to boil 5 to 6 minutes, stirring often, until mixutre thickens to a sauce consistency. Remove from stove to a heatproof surface. Add vanilla and oats, stir to combine. Drop mixture by teaspoons onto waxed paper, using 2 spoons. Let dough cool and harden slightly, then roll with hands into small balls. Store in refrigerator in a tightly sealed container. Makes 6 dozen. 67 cal. per serving (2 balls), 3 g. fat, 40% cal from fat, trace cholesterol, 32 mg sodium. 3 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 19016 Turnip-Water Kimchi (korean Dong Chimi) Korean Vegetarian 30503 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1. Preheat oven to 350 degrees. Line 30 cupcake tins with paper or foil cupcake liners. In double boiler, set over medium heat, melt the 2/3 cup of chocolate chips, butter and vanilla. Stir until smooth. Remove from heat. Beat the eggs until frothy, using a whisk or electric mixer. Gradually, beat in the sugar until it dissolves. Gradually, beat in the flour. Fold in the chocolate mixture. Fill the cupcake tins 1/3 full with the chocolate batter. Mash together the cream cheese, sugar and egg until blended. Fold in the 1/2 cup of chocolate chips. Drop a heaping teaspoonful of filling into each cupcake. Cover cream cheese filling with another generous spoonful of batter. Bake for 25 to 30 minutes. Let cupcakes cool completelyon a rack before storing in a covered container. Egg Yolks 9.00 5681 Vanilla 0.25ts Position a rack in the center of the oven and preheat oven to 375 degrees. Line a 9 X 13 baking pan with a double thickness of alum. foil so the foil extends 2 inches beyond the sides of the pan. Butter the bottom and sides. In the top of a double boiler set over hot, not simmering, water, melt the chocolate, butter and brewed coffee, stirring frequently until smooth. Remove the pan from heat. Cool the mixture, stirring it occasionally for 10 minutes. In a large bowl, using a hand held electric mixer set at high speed, beat the eggs for 30 seconds, or until foamy. Gradually add the sugar and continue to beat for 2 minutes or until the mixture is very light and fluffy. Reduce the mixer speed to low and gradually beat in the chocolate mixture until just blended. Using a wooden spoon, stir in the flour. Stir in the walnuts. Do not overbeat the mixture. Transfer the batter to the prepared pan. Bake for 28 - 30 minutes, or until foggies are just set around the edges. they will remain moist in the center. Cool in the pan on a wire rack for 30 minutes. Cover the pan tightly with alum foil and refrigerate overnight or for at least 6 hours. Remove the top foil and run a sharp knife around the edge of the foggies. Using two ends of the foil as handles, lift the foggies onto a large plate and peel off the foil. Invert them again onto a smooth surface and cut into 16 rectangles. 5683 Cooked peas, drained 1.00c "Chocolate is chocolate but this is heaven!!" In a heavy medium saucepan, melt chocolate and butter over low heat, stirring often. Stir in sugar, corn syrup and 2/3 cup half and half. Stir over medium-low heat until mixture comes to a boil. Simmer 4 minutes without stirring; set aside. In a small bowl, beat eggs until blended. Stir in 1/2 cup hot chocolate mixture. Cook and stir over medium heat until slightly thickened, about 1 minute. Cool to lukewarm. Stir in vanilla, 1 1/3 cup half and half and whipping cream. Pour into ice cream cannister. Freeze in ice cream maker according to manufacturers directions. Makes: 2 quarts 5684 Flavoring: rose, mastic, 1.00tb 5684 strawberry, orange or lemon 0.00 5684 Food coloring (choice Heat the butter or vegan margarine and water in a saucepan until melted. Remove from the heat and sift in the confectioners' sugar. Add the vanilla and beat well. The icing will thicken up as it cools. 5684 Toasted nuts, pistachios or 0.50c 5684 almonds, chopped 0.00 5685 Fruit salad Melt chocolate over hot water. Add sugar, milk, butter, and salt. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Bet until thick and creamy. Add raisins. 5685 Philadelphia cream cheese 0.25lb 5685 Sugar; powdered 1.25c 5685 Cream; Heat oven to 375 degrees. Melt butter over low heat;add cocoa and stir until smooth. Remove from heat;cool slightly. Stir in sugar,salt,eggs and corn syrup. Blend thoroughly. Stir in chopped nuts,if desired. Pour into unbaked pie shell. Place pecan halves over top. Bake for 40 minutes. Cool. Let stand 8 hours before serving. Garnish with sweetened whipped whipping cream or whipped topping. 0000019008 0000019008 0000019008 0000019008 0000019008 Combine the milk and sugar in a medium saucepan over medium heat, stirring constantly, to a rolling boil. Boil and stir for 1 minute. Add the chocolate and stir until smooth and melted. Remove from the heat and stir in the vanilla extract and salt. Makes enough for two gift containers. 0000019009 0000019009 0000019009 0000019010 0000019010 0000019010 0000019010 0000019010 0000019010 0000019010 0000019010 Preheat oven to 350oF. *** Base *** Grease and flour a 9x13 pan. In a large pan, melt the margarine and chocolate. Add remaining ingredients and mix well. Spread in the pan. *** Filling *** In a small bowl combine the cream cheese with remaining ingredients except for the chips. Blend until smooth and fluffy. Spread over chocolate mixture and sprinkle with chips. Bake 25-35 minutes and test with a toothpick. Remove, sprinkle with marshmellows and bake 2 minutes more. *** Frosting *** In a small pan, melt the margarine, chocolate and milk. Beat in cream cheese and powdered sugar with an electric mixer until smooth. Immediately pour over marshmellow layer and swirl together. Cut into squares. 000019013 0000019013 0000019013 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 0000019014 Mix cocoa and soda in mixing bowl, blend in 1/3 c. oil; add water and stir until mixture thickens; stir in sugar, eggs, and remaining oil until smooth; add flour, vanilla and salt and blend completely. Pou into a 9 X 13 pan and bake at 350 for 35-40 minutes. 0000019015 0000019016 0000019016 0000019016 0000019016 0000019016 0000019016 0000019016 0000019017 0000019017 0000019017 0000019017 0000019017 FUDGIE Preheat oven to 350o. Grease and flour with cocoa, 3, 8" cake pans. In small bowl, blend flour, cocoa, and baking soda. In large mixing bowl, cream butter and sugar. Add eggs and vanilla. Beat well. Add dry ingredient mixture alternately with buttermilk, beginning and ending with dry ingredients and beating well after each addition. Pour into cake pans. Bake for 25-30 minutes or until center springs back when touched. Cool slightly. Remove from pans. Cool completely. FILLING 1 14 oz. can Sweetened condensed milk 1, 12 oz pkg. Semi-sweet chocolate chips 1/2 C Water 2 tsp. Vanilla Mix sweetened condensed milk, chocolate chips, water, and vanilla in heavy saucepan. Cook and stir over medium to low heat till thick. Cool completely. Spread filling between cake layers. CHOCOLATE BUTTERCREAM FROSTING 1 C Confectioners sugar 1/2 C Butter or margarine, softened 3 oz. Unsweetened baking chocolate, melted and cooled 2 tsp. Vanilla 4 TBSP Half-and -half (light cream) 3 oz. White chocolate, shaved Beat all ingredients, except white chocolate, in mixing bowl until light and creamy. Frost cake with buttercream frosting. Top with shaved white chocolate. 000019023 0000019023 0000019023 0000019023 0000019023 0000019024 0000019024 0000019024 0000019024 0000019024 0000019024 0000019025 0000019025 0000019025 0000019025 0000019025 0000019025 0000019025 Mix together milk, butter, sugar, vanilla and cocoa. Bring to a boil and boil 1 minute. Remove from heat and add oats and peanut butter. Stir until well mixed. Drop from teaspoon on waxed paper. Cool until firm. May use crunchy peanut butter. Yield: 3 dozen. 2.00c a 19019 Butter 0.50c b 19019 Coc 325 oven. Grease 9" square pan. Stir butter and chocolate over med. heat until melted. Whisk eggs and sugar together. Add warm chocolate and vanilla; whisk to blend. Whisk in flour. Add nuts. Pour into pan. Bake center comes out with moist crumbs attached when tested, about 25 minutes. Cool in pan on rack. Cut into squares. e 19019 Peanut butter 2.00tb f 19 "This ice cream comes as close as you can get to the taste of a store-bought Fudgsicle, especially if you use Jell-O Chocolate Fudge Instant Pudding Mix. If your ice cream maker won't hold the whole batch, divide it in half and freeze in two portions, or mold the excess as frozen suckers. " Mix well all ingredients. Stir freeze. i 19020 Jim Vorheis 0.00 a It is hard to know if this should really be called a cake, but it has historically been called a cake, so it is a cake, even if it is fried. This desert appeals to children of all ages, it is a homey, and homely, classic ~ attractive in its own strange way, and very tasty. I have seen it served with whipped cream and fruit toppings, so let your imagination run wild with the toppings. This is a Pennsylvania-Dutch recipe, and was printed in the food section of the September 25, 1986 Austin American-Statesman. This recipe was credited to Laura Worm, Louise Lightsey, and Jeanene Demel. Add the liquid ingredients to the dry ones. Beat until smooth. Fill a skillet or pan with 1 inch of cooking oil and heat to a temperature of 375 F. Now cover the small hole of a clean funnel with a finger. Then fill the funnel with the batter. Carefully move your finger away from the hole in the funnel, allowing the batter to flow into the skillet. Move the funnel to form patterns with the batter. Fry until golden brown, about 1 or 2 minutes, turning once with two spatulas. Remove to paper toweling to drain. Place on a plate and sprinkle with powdered sugar. Serve hot. Repeat the process until all of the batter is used up. 0ts k 19020 Of cayenne pepper 1.00ds l 19020 Strong beef stock 1.25c (You need a metal funnel to make these delicious Pennsylvania Dutch specialties. ) about 1 quart - Corn oil Confectioners sugar Stir together first 5 ingredients. Mix egg and milk; add to flour mixture. Stir until batter is smooth. Pour oil into skillet (no more than 1/3 full). Heat to 375 degrees. An electric fry pan is excellent for this. Holding forefinger over end of funnel, pour 1/4 cup into funnel. Place over hot oil and remove finger to let batter flow. As batter flows, move funnel in a circle to form a spiral cake. Fry, turning once, 2 minutes or until golden brown. Drain and sprinkle with sugar. Repeat. Makes enough for 6 funnel cakes. Note: instead of the sugar, try drizzling with a thin icing and sprinkle with chopped nuts. b 19021 Water 0.50c c 19021 Dash salt 1.00 Place 2 T. Of Oil On One Small Plate & 3 T. Parmesan On Another. Dip One Side Of Each Zucchini Slice in Oil, Then Parmesan. Arrangecheese Side Up On Broiler Pan. Combine Tomatoes, Parsley, Basil, Shallots, Garlic, Marjoram, Salt, Remaining 1 T. Of Oil in A Bowl. Preheat Broiler. Cook Fusilli OR Other Short Pasta Until Just Tender But Firm To The Bite. Rinse With Cold Water. Drain. Add To Tomato Mixture. Mix in 1/4 C. Chicken Broth And Lemon Juice. Broil Zucchini 5 Inches From The Heat Source Until Bubbly & Golden Brown. About 3 Min. Add To Pasta And Toss. Garnish With Basil Leaves. Sprinkle With Remaining 1 T. Cheese. Serve At Room Temperature. 7887 Fresh ginger root, minced 2.00ts 7887 Bell pepper 1.00sm 7887 B Combine first four ingredients in aglass container. Cover for 24 hours. Combine cake mix, pudding mix, eggs, oil, pecans, 1 cup soaked, chopped peaches and 1/2 cup liquid. Pour into greased and floured bundt pan. Bake at 350 for 40 minutes. Glaze cake while warm. GLAZE: Mix liquid and sugar and pour over warmcake. 7887 Mushroom liquid 0.33c Chop vegetables. Heat oil in a well-seasoned iron pot. Sizzle the vegetables in the oil a little, then add meat and brown. Stir in the remaining ingredients, and cover with about one inch of water. Season to taste with salt and pepper. Let it bubble slowly three to four hours. Skim the grease after it's cooked two hours and taste again to adjust the seasoning. Forrest (Fuzzy) Goodhue Peanut oil 2.00tb In medium bowl, blend mayonnaise, 2 Tbs of the chives, tarragon, salt 1 Tbs of the lemon juice and mustard. Stir in hard-cooked eggs. Set aside. Between waxed paper or plastic wrap, use a rolling pin to flatten each chicken breast half to 1/4" thickness. Brush each breast half with beaten egg. Spread with about 1/4 cup reserved egg salad mixture. Starting at narrowest edge, carefully roll up each filled breast, turning side edges under. Place filled breasts seam-side down in greased 13 x 9 x 2" baking dish. Mix melted butter with remaining chives and lemon juice and brush on chicken. Bake in preheated 350 degree oven for 30 to 35 minutes, until chicken is done. Sprinkle with paprika. Makes 8 servings. 7888 Cornstarch 1.00ts 7888 Carrot 1.00sm Heat all ingredients together in saucepan. Keep hot as needed. Makes about 4 cups. Use this salsa also for hot dogs, hamburgers, spareribs, seafood, fish sticks and chicken. ery 2.00 7888 Onion 1.00sm 7888 SAUCE --------- 0.00--------- Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. 7888 Sesame oil 2.00ts 7888 Sugar 1.00ts Place all ingredients in a clean electric coffee grinder. Grind until fine. Store in a small jar with a tight-fitting lid. Keep away from heat and sunlight. This is a spice combo used in many Indian recipes. 1.00ts f 19022 Sharp cheddar cheese, grated 0.75lb a 19022 Roquefort cheese, crumbled Using a blender, process all ingredients until finely ground. Store in an airtight jar up to 3 months. d 1.00 c 19022 COCA-COLA CLASSIC 0.75c d 19022 Soft margarine 2.00tb e 19022 Onion, grated Roast the coriander and cumin seeds, separately, in a warm oven or under a low grill for about 3 to 5 minutes, shaking them round constantly if under a grill. This is to make them easier to grind and the seeds should not burn. Peel the cardamoms. Remove the husks and strawy bits. grind all the spices in a blender or finely adjusted coffee grinder. Stor in an airtight container. Use as directed in the recipes. From How To Make Good Curries by Helen Lawson Copyright 1973 2 Tabasco sauce Pick over the ingredients and remove any husks or strawy bits. Grind together in a blender or finely adjusted coffee grinder. Do not make the mixture too fine. Stor in an airtight container and keep for use in the recipes. NOTE: This Garam masala is fragrant and strong. Its robust flavour goes well with meat, fried and braised foods. Try it sprinkled on fried potatoes, with a pinch of tumeric. Sprinkle a lttle on yogurt, sour cream and curd cheeses. From How To Make Good Curries by Helen Lawson Copyright 1973 f 1.00x d 19023 Sugar 0.50c e 19023 Vanilla Extract 0.50t f 19023 Chocolate Chips; Semisweet 6.00oz g 1 Toast the Coriander, Bay leaves, Cumin, Cardamoms, Cloves and Cinnamon carefully in a heavy frying pan on top of the stove. Grind up finely in a coffee grinder or blender and combine with the powdered ingredients. Keeps well in a sealed jar. Omit the Chili and Pepper for a blander and more fragrant Garam Masala for delicate dishes. a 19024 Semisweet chocolate (6 oz) 1.00 b RINSE THE RICE, cover with hot water, and set aside. Heat the butter in a large pot and add the bay leaf, garlic and thyme. Add the tomatoes and cook over medium heat, stirring frequently. Add the garbanzo beans and cook until thickened, about 20 minutes. Drain the rice. Add the water to the tomatoes and garbanzo beans and add the salt and pepper. Bring to a boil, stir in the rice, cover and cook until the liquid is absorbed, about 7 minutes. Remove from the heat, cover the pilaf with a clean cloth, cover with the pot lid and let stand for 30 minutes. Fluff with a fork and serve garnished with parsley. a 19025 Sugar 2.00c b 19025 Eggs 2.00 c 19025 Vanilla 2.00ts Saute vegs in oil until onions are translucent and parsnips are soft. Process until a smooth paste is formed. Add all remaining ingredients except peanut oil and blend until well mixed. Heat oil in a 3" deep skillet to 375. Fill the bowl of a tablespoon w/batter and use a second spoon to scoop it into the oil. It may help to oil the spoon, but I haven't had any problems. Don't fry more than four at a time because they get done in less than a minute and if you leave them longer they'll burn and the fat content will skyrocket. Drain and serve. For the tomato sauce I recomend your basic homemade tomato sauce w/o any bay leaf but some extra red wine. Figger it out for yourself. If you can't make your own tomato sauce you've already read too far;-) (also from Friendly Foods, serves 4) 19025 Sugar 1.00c k 19025 Vanilla 1.00ts Mix the ingredients together. Pulverize in blender or use as is. Store in a jar in a cool, dark place. Makes about 1 cup. a 19026 Olive oil 1.00tb b 19026 Leeks, white part only, 4.00c c 19026 -carefully washed and 0.00 In a large bowl combine egg white and bread crumbs. (if using beef, stir in 2 T water) Stir in carrot, onion, green pepper, salt, and pepper. Add Parmesan cheese and ground meat; mix well. Shape meat mixture into four 3/4" thick patties. Spray a cold grill rack with Pam. Then place rack on grill. Grill burgers on an uncovered grill directly over medium coals for 7 minutes. Turn and grill 8-11 minutes or till no pink remains. Place 1 tomato slice atop each burger and grill 1 minute more. ******************************************************* *** Per serving: 290 calories, 23 g protein, 8 g carbohydrates, 18 g fat, 79 mg cholesterol, 441 mg sodium, 351 mg potassium. i 19026 Sweet potatos, cut into 1/2 1.00c j 19026 -inch cubes 0.00 k 19026 Curry powder Salt and freshly ground black pepper Mix the garlic, lemon juice, and 2 tablespoons of the oil in a glass or ceramic that dish will hold the chicken in a single layer. Add the chicken and turn to coat evenly. Marinate, covered, 2 hours in the refrigerator. Grill or broil chicken, turning frequently, until cooked through and browned, 15 to 20 minutes (do not burn). Arrange on a warm serving platter. Toss tomatoes, watercress, and basil with vinegar and remaining oil. Season to taste with salt and pepper. Spread mixture over the chicken breasts. NOTE: Tilefish or monkfish fillets, swordfish steaks, or large sea scallops can be substituted for the chicken. Cook fish 8 to 10 minutes, turning once. [ MODERN MATURITY; August/September 1989 ] scotch Chips 12.00oz b 19027 Chopped Walnuts 0.50c c 19027 C In a skillet, heat oil over medium-high. Saute garlic, peppers, mushrooms and onion until tender. Add tomatoes with liquid, tomato sauce, chili powder, sugar and cumin; heat to boiling. Reduce heat to low; add beans, zucchini and corn. Simmer, uncovered, about 10 minutes or until zucchini is tender. Spoon into bowls; sprinkle with cheese if desired. Yield: 6 Servings (2-1/2 Qts) Diabetic Exchanges: One serving (prepared with low-salt tomato sauce and no cheese) equals 2 starch, 2 vegetable, 1 fat; also, 252 calories, 675 mg sodium, 0 mg cholesterol, 44 gm carbohydrate, 10 gm protein, 7 gm fat. -1.00 -1.00 -1.00 bre 19019 Tv Snacks 30509 2 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19020 Twelve-Boy Curry Chi Grind cucumbers, onions, peppers and carrots together until fine. Stir in salt and let set overnight. Drain well. Mix in remaining ingredients. Place cloves and mustard seed in cloth bags. Bring to a boil and simmer gently for 30 minutes. Remove bag of spices. Spoon into the hot steralized jars and seal. Makes about 12 pints. 30511 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 Heat oven to 350 degrees. Prepare Garden Gourmet according to package directions. Stir in almonds. Using a sharp knife, cut 3" slit in the meaty side of each chicken breast half to form a pocket. Spoon 1/3 cup of cooked rice mixture into each pocket. Arrange filled chicken breasts in a ungreased 13 x 9" (3 quart) baking dish. Lightly sprinkle with salt and paprika. Bake @ 350 degrees for 45 to 50 minutes or until chicken is tender. In a medium saucepan, combine all sauce ingredients, except cheese. Using a wire whisk, stir mixture until smooth. Stir in cheese. Cook over medium heat until sauce is thickened and begins to bubble, stirring constantly. Keep warm. Just before serving, prepare spinach according to package directions; drain. Spread cooked spinach in a thin layer on serving platter. Arrange chicken breasts over spinach layer. Spoon some of sauce over each stuffed chicken breast. Serve with remaining sauce. Serves 4. Pies Snacks Cook vegetables separately until tender in water to cover. Combine. Add sugar, vinegar, celery seed, and mustard seed. Mix thoroughly and heat to boiling. .00 -1.00 -1.00 cak 19026 Two Potato Soup 30517 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 19027 Two Toners Shred enough of the cabbage to make 6 to 8 cups. Stem green beans and cut them into 1-inch pieces. Combine all ingredients in a large kettle or Dutch Oven. Fill sink with ice water. Cook vegetables to a full boil over medium heat. Remove from heat. Cook quickly by setting kettle in sink of icewater. Put vegetable mix into four 1-qt containers, leaving 1/2 inch space at top. Seal and label container Garden Vegetable Mix. Freeze and use within 6 months Makes about 15 cups of Mix. 1.00 -1.00 From "A Cook's Tour of Sonoma" by Michele Anna Jordan. Aris Books. Toss all the ingredients together. Spoon over freshly grilled or sauteed fish. Makes 1-1/4 cups. Serves 4. Sauce will keep in refrigerator for up to 4 days. Nutritional analysis per serving: 150. 5 calories; 12. 7 grams total fat; (1. 8 grams saturated fat); 0. 3 grams protein; 7. 5 grams carbohydrates; 0 milligrams cholesterol; 539 milligrams sodium. 30523 Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19031 Two-Meat Two Bean Chili (1 Of 2) Chili 30525 25 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19032 Two-Meat Two Bean Chili (2 Of 2) In a small saucepan, place the garlic head in water to cover. Bring to a boil and drain. Peel the garlic and slice very thinly. In a small bowl combine the garlic and the parsley. Season with salt and pepper to taste. Reserve half of the mixture for the sauce. Gently lift the skin of each chicken breast half to form a small pocket. Stuff each pocket with a quarter of the remaining garlic mixture. Grill or broil chicken breasts 8-10 minutes on each side or until springy to the touch. Do not overcook. Heat the butter in a small skillet and add the remaining garlic mixture. Saute for a few seconds, add lemon juice, and heat through. Place the chicken on a warmed platter. Spoon the garlic-parsley sauce over the chicken and serve. From: California Heritage Continues 0.50ts d 11627 Garlic Salt 0.12ts e Heat oil in a large, no-stick frying pan and brown thighs and potatoes on all sides for 12 to 15 minutes. Add rosemary, oregano, water and garlic. Turn ingredients to mix and coat; cover and simmer for 15 minutes, adding a little water if necessary. Stir in carrots and beans. Salt and pepper lightly. Cover and continue to simmer until chicken is done, about 15 minutes. 11627 Egg; Large 1.00ea i Vegetable oil for greasing molds 1. Lightly grease 8 ramekins (2 1/2 inch size) with oil. Set aside 2. Combine garlic, broth, olive oil and cream in a 4 cup glass measure. Cover tightly with microwave plastic wrap. Cook at 100% for 10 min. Remove from oven. Uncover and pass through medium disk of a food mill. Stir in eggs and salt. Pour 1/4 cup of mixture into each prepared ramekin. Cover each tightly with plastic wrap. Arrange around inside rim of a 12 in. platter or on carousel. Cook at 100% for 3 1/2 min. Pierce plastic with the tip of a sharp knife. Remove from oven. Uncover each and unmold onto a serving platter. Serve immediately. l Dried Red Chili Pepper 2.00ea b 11628 Ginger root, minced 2.00ts c 11628 Bamboo Shoots 0.25c Peel the tomatoes and blend with the garlic in a blender. Add 1/4 of the green pepper, 1/4 of the onion, and 1/2 of the cucumber. Chill. Chop remaining vegetables and put in separate serving dishes in the refrigerator. Put tomato juice in refrigerator. Just before serving, blend olive oil, lemon juice, salt, cayenne and tomato juice. Add to blender mixture. Ladle into soup dishes. Pass chopped vegetables and a dish of croutons as garnish. Jyo black 5.00ea Soften gelatin in water. Heat the milk just to a simmer, add sugar and salt and stir to dissolve. Dissolve the gelatin in the hot milk. Cool, then add the lemon juice and garlic. Chill in freezer until slushy. Whip the cream until thick but not stiff, and stir into the mixture. Freeze in a mold or foil covered tray. Top with strawberry fruit toppings, or fresh fruits. k 11628 Mushroom Liquid 0.33c Combine garlic & vinegar in a 2 qt. kettle. Simmer mixture gently, uncovered, over med. heat for 15 min. Remove pan from heat & pour mixture into a 1 qt. glass jar. Cover & let stand at room temp. for 24-36 hours. Pour flavored vinegar through a wire strainer into a bowl, pressing the garlic with the back of a spoon to squeeze out liquid. Discard any residue. Measure the liquid & add vinegar, if needed, to make 1 cup. Measure sugar into a dry bowl. Combine the garlic-vinegar solution & the water in a 5 or 6 qt. kettle. Add pectin, stirring well. Over high heat, bring mixture to boil, stirring constantly to avoid scorching. Add sugar, & stir well. Bring mixture to a full, rolling boil. Add butter to reduce foaming. Continue stirring. Boil the mixture hard for exactly 2 min. Remove pan from heat & skim off any foam. Add red, yellow or orange food coloring if desired. Pour jelly into prepared glasses. Seal according to directions on recipe folder in pectin package. Makes approx. 5 cups. f 20240 Cornmeal 1.00c g 20240 Salt 0.50ts h 20240 Boiling water 1.00c i 20240 Egg, beaten Mix together soy sauce, lime juice, Worcestershire sauce, garlic and mustard. Place chicken in a bowl and pour sauce over all. Cover and marinate in refrigerator for 30 minutes. Remove chicken from marinade. Sprinkle with black pepper. Spray non-stick fry pan with butter flavored cooking spray. Heat over medium temperature. Add chicken and cook about 6 minutes on each side or until fork can be inserted in chicken with ease. Serves 4. Note: Chicken may be grilled. It is also delicious served cold. 2.00ts c 20241 Prepared mustard 1.00ts d 20241 Sugar 1.00ts e 20241 Dash of salt 0.00 f 20241 Cel Pour the oil into a deep, heavy skilled over medium-high heat. Add the onion and green pepper then cook and stir for about 5 minutes. Add the garlic and continue to cook, stirring, until the vegetables are tender. Add the water and then stir in the tomato paste. Sprinkle the sauce with the basil, oregano, and parsley. Lower the heat and let simmer for about 5 minuts. Add the salt and pepper to taste. If desired, add 2 to 3 dashes of hot pepper sauce. Let simmer, stirring often, about 30 minutes or until the sauce if very thick. Makes about 3 Cups of sauce. This is sufficient sauce for two 12 to 14-inch round pizza or 1 oblong pizza or 1 deep dish pizza. 0.00 l 20242 Twinkies 24.00ea a 20242 Bag miniature marshmallows 1.00ea b Use with Red Snapper en Papillote. Drain tomatoes and chop. Saute garlic in saute pan with olive oil for one minute or until golden. Remove garlic and add tomatoes. Saute for 4 minutes. Add oregano and parsley. Saute for one more minute. 20242 Large jar caramel topping 1.00ea e 20242 Large jar hot fudge sauce 1.00ea f Prepare this oil in advance and store in a covered jar in the refrigerator. Heat vegetable oil in a small saucepan over medium-high heat. When oil is hot, add minced garlic and saute until lightly brown. Remove from heat and set aside. Makes about 1/2 cup. PER TABLESPOON (made with corn oil): 125 calories, 0 g pro- tein, 1 g carbohydrate, 14 g fat (2 g saturated), 0 mg cholesterol, 0 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. In a 2 to 2. 5 quart pan, combine garlic or shallots and vinegar. Simmer gently, uncovered, over medium heat for 15 minutes. Remove from heat and pour into a 1 qt. glass jar; cover and let stand at room temperature for 24 to 36 hours. Pour flavored vinegar through a wire strainer into a bowl pressing garlic or shallots with the back of a spoon to squeeze out as much liquid as possible; discard residue. Measure liquid & add vinegar if needed to make 2 cups. To use liquid pectin: In a 5 to 6 qt. kettle, combine flavored vinegar, water and sugar. Bring to a full rolling boil over medium high heat. Stir in pectin and bring to a boil that cannot be stirred down. Boil, stirring constantly, for 1 minute. To use dry pectin: In a 5 to 6 qt. kettle, combine flavored vinegar and pectin. Bring to a full rolling boil over medium high heat, then stir in the sugar. Stirring constantly, bring to a boil that cannot be stirred down, and boil for 2 minutes. If desired, stir in 2 drops red, yellow or orange food coloring. Skim off and discard foam, then spoon hot jelly into hot sterilized 1/2 canning jars to within 1/4 inch of rim. Wipe rims clean with a damp cloth; top with scalded lids and bands. Place jars on a rack in a canning kettle and cover with boiling water. Bring to simmering and simmer for 10 minutes. Lift jars from canner and set on folded towels to cool. d 2.00c g 21707 Carrot; grated In small bowl, whisk together yogurt, boullion, garlic, and pepper. Blend. Place in a shallow glass dish. Add the chicken breasts, turnign to coat all sides with marinade. Cover and refrigerate at least 2 hours. Remove chicken from dish and discard leftover marinade. Grill or broil chicken until cooked through, approsimately 5-6 minutes per side. This is great served with wild rice and a green salad. I usually take the chicken skins off before marinating. 21708 12 lbs SEPARATE THE GARLIC CLOVES and remove their papery husks. Slice each clove into halves or, if large, thirds. Peel the potatoes (unless they are newly harvested), quarter them and slice thinly. Put the garlic, potatoes, parsley and butter in a small sauce- pan, add water to cover by 2 inches and lightly salt. Bring to a boil, lower the heat, and simmer, partially covered, until the potatoes and garlic are soft and the water has cooked away, about 25 minutes. Pass the potatoes and garlic through a food mill. Don't use a food processor or blender as it will give the puree a gooey, unpleasant texture. If you don't have a food mill, mash the potatoes by hand, then work them through a strainer for a smooth texture or leave it a little rough and irregular. Stir in the milk or cream and additional butter, if desired. Add salt to taste and season with pepper. 21709 Potatoes, cubed 4.00ea d Combine ingredients and mix until smooth. 0.50c e 21709 Flour 1.50T f 21709 Onion, lg. chopped coarsely 1.00ea g 21709 Salt 1.00t h Bring the chicken broth to a boil. In a small skillet, heat the oil. Add the garlic and saute until golden and aromatic. Place the bread in a large soup bowl, pour the oil and garlic over it, add the boiling chicken broth, and immediately break the egg into the soup. It will cook in 2 to 3 minutes. Add salt and pepper, and sprinkle with the parsley and cheese. NOTE: There are dozens of quesos blancos, or white cheeses, which is exactly how the name translates. Some are soft, some fresh, but many aged. Queso blanco generally is mild flavored, though some of the aged ones can be quite tangy. They are found in markets in Florida and in most cities with colonies of residents of Caribbean, Cuban, or Mexican ancestry. Try the cheeses, and choose the one that suits your taste. In the olive oil, saute onions, garlic, celery and carrots until soft. Stir in flour and mix thoroughly. Cook 5 minutes while stirring. Do let not burn. Add tomatoes, breadcrumbs and stock. Bring to boil. Simmer 15 minutes. Let cool. slightly. Add cream and or milk while puree'ing through blender. Garnish with finely chopped scallions, and serve very hot. Make fresh chicken broth by simmering chicken, carrots, celery, onion, garlic, parsley, salt and pepper in enough water to cover. When chicken is thoroughly cooked, remove it and skim fat from broth. Simmer broth, reducing it until it is very rich. Remove unpeeled garlic cloves; squeeze cooked garlic from cloves and mash to make puree. Discard skins. In frying pan, saute the 10 peeled cloves in butter. When lightly browned, add flour and small amount of broth and mix with a wire whisk until velvety. Pour this mixture into the remaining broth, ad pureed gralic, and stir. Tear chicken into bite-sized pieces and add to the soup. Sprinkle with fresh parsley and serve. Cut ribs into 2 inch pieces. In a large bowl, combine garlic, brown sugar, honey, soya sauce and vinegar. Add ribs and marinate in refridgerator several hours or overnight, turning meat several times while marinating. Drain and reserve marinade. Combine marinade with tomato sauce and salt in heavy saucepan. Simmer for 10 minutes. Bake ribs at 400 F for 30 minutes. Reduce heat to 325F and bake for 1 hour, basting frequently with sauce. * Grate the Fresh Parmesan Cheese for this recipe. ~------------------------------------------------------------------------- Preheat oven to 450 degrees F. Clean the mushrooms. Remove the stems and reserve. Parboil the mushrooms in just enough water to cover, for 3 minutes, until barely cooked. Drain well, blot with paper towels, and set aside until needed. If the tip of the stems seem woody, trim them away. Chop stems coarsely. Melt 2 T of the butter in a skillet. Toss the chopped mushrooms stems and scallions. Saute until tender and most of the mushroom juices have evaporated. Toss in the pecans, bred crumbs, parmesan cheese, and remaining Tablespoon of butter. Stir until the butter is melted and absorbed. Stir in the garlic bechamel. Add salt and freshly ground pepper to taste. Stuff each mushroom cap with the mixture, mounding it neatly over the top. Sprinkle each with some cayenne pepper. Put stuffed mushrooms in a lightly oiled, shallow baking dish. Bake for 10 minutes or until heated through. Serve at once. GARLIC BECHAMEL: 2-1/2 Cups scalded milk (More or less, depending on the thickness) 1 X salt and freshly ground white pepper to taste, 1 each large egg at room temperature. 1 X garlic puree from 3 large heads of roasted garlic melt the butter in a heavy saucepan and whisk in the flour. Let this roux cook over low heat, stirring constantly for 3 to 4 minutes. Whisk in the scalded milk. Bring to a boil. Reduce the heat and cook gently, stirring frequently, for 10 to 15 minutes. Add salt and pepper and whisk in the garlic puree. Remove from the heat. Beat the egg in a bowl. Beat some of the sauce into the egg. Next beat the egg mixture back into the garlic sauce. Taste and correct seasonings. Store in the refrigerator, with plastic wrap placed directly on the surface of the sauce, until needed. Thin with milk before using if necessary. -1 -1.00 -1.00 -1.00 bev 21702 Traditional Wassail - Bph 12/94 Holidays Alcohol PREHEAT THE OVEN TO 350F. Using a sharp, serrated knife, cut the bread down to--but not through--the bottom crust, making slices about 1-inch thick. Cream the butter with the garlic, cheese, marjoram, basil and pepper. Spread both sides of each slice of bread with the mixture. Wrap the bread in a large square of heavy-duty aluminum foil and bake it for 45 minutes. Unwrap the bread and serve while very hot. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas SIFT THE FLOUR, SALT, PEPPER and 2 teaspoons of the sugar into a large bowl. Make a well in the center and pour the eggs into it. Stir just enough to combine the ingredients. In a medium skillet set over moderate heat, stir-fry the pork, scallions, and two-thirds of the garlic in the sesame oil for 8-to-10 minutes, until the pork is no longer pink; do not brown the meat. Add the asparagus, toss for 1-or-2 minutes over moderate heat, then allow the mixture to cool to room temperature. In a separate bowl, combine the remaining ingredients, except the vegetable oil, to make a dipping sauce. When the pork mixture is cool, stir it into the reserved batter. Heat the vegetable oil in a large skillet over moderately high heat until ripples show on the skillet bottom. Half fill a 1/4-cup measuring cup with the batter and drop the batter into the hot oil, evening up the ragged edges of the pancake. Add 3 more pancakes to the skillet, smoothing the edges as before, and brown them for 1-to-1 1/2 minutes per side. Drain them on paper towels, then keep them warm on an uncovered platter in a 250F oven. Fry the rest of the pancakes, adding more vegetable oil to the skillet if needed. Serve the pancakes hot with the dipping sauce. Info Holidays 35385 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 21709 Ukrainian Bean Soup Make a double batch of Gary's Chocolate Pudding increasing the cornstarch to about 4 1/2 tb per batch (8-10 total). Chill thoroughly. This pudding will be extremely thick. Make or purchase your favorite pie shell. I personally like the good old fashioned, plain pie shell. My family seems to prefer a cookie type of shell. If you make your own, you must pre-bake it as this pie requires NO BAKING. Whip cream with confectioner's sugar and vanilla extract until thick and fluffy. Take 1/2 of the whipped cream and add to the chocolate pudding. Because the pudding is so thick, you will probably want to use an electric mixer for this task. Mix until all of the whipped cream is thoroughly incorporated. Fill pie shell with the pudding-whipped cream mixture. Place remaining whipped cream into a piping bag and pipe onto top of pie. Shave bittersweet chocolate on top as garnish. Cover pie and place into refrigerator for 2-3 hours to allow the cornstarch that is in the confectioner's sugar to set. Gary Fackenthall 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21713 Ukrainian Sviata Vechera: Part 2 European Holidays Info 35398 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21714 Ukrainian Sviata Vechera: Part 3 Eur Gateau Ganache grated semisweet chocolate for garnish Preheat oven to 375 F. Cut 2 rounds of parchment paper to fit the bottoms of two 8 inch cake pans. Butter and flour the parchment paper, then butter and flour the cake pans. Place a paper round in each tin. Place egg whites in a large bowl and beat till stiff. Add sugar and nuts all at once and fold in gently. Add vinegar and vanilla and spoon mixture equally into the 2 prepared cake pans. Bake meringue from 35 to 40 minutes or until crusty to the touch. Remove from the oven, run a knife around the edges, and quickly turn upside down on cake racks to cool. Remove pans and carefully peel off paper. For the filling and icing: Melt chocolate in the top of a double boiler over simmering water. Set aside to cool slightly. Whip the cream until stiff. Place half of the cream in a seperate bowl and add half of the chocolate. Place 1 meringue round on a serving platter and cover with this mixture. Top with second meringue and cover the top with the balance of the whipped cream. With a spatula, dip into remaining chocolate and make swirls on the cream to give it a marbled effect. Grate chocolate on top for garnish. Refrigerate till ready to serve. 19034 -(individually quick-frozen) 0.00 b 19034 - defrosted 0.00 c 19034 Dutch-process cocoa A wickedly delicious chocolate cake enrobed in velvety chocolate cream - for dedicated chocoholics only! [My comments in square brackets-Shelley] unsweetened cocoa (for dusting cake pans) Chocolate-Ganache Souffle for frosting (recipe follows) [Lordy, lordy, *this* is where the chocolate OD comes in!] Preheat oven to 350~. Generously grease 3 round 9- or 10-inch cake pans; lightly dust with unsweetened cocoa powder. [I only had 2 cake pans. A neighbor said she regularly uses springform pans instead & I borrowed hers for the third pan. It worked wonderfully. Traditionally, I have problems with cakes sticking to the bottoms of the cake pans, no matter how I grease & flour the pans. This time I used parchment paper, greased & dusted: what an incredible invention! I loosened the sides of the cake from the pan and *plop*, they came right out! Great stuff, parchment paper. Probably invented by a woman. ] Melt the unsweetened chocolate. To melt six ounces of chocolate in the microwave, zap for 2 minutes at full power. Stir. Zap and stir again at 30 second intervals until melted and smooth. In a medium bowl or container, combine flour, baking powder, baking soda and salt; set aside. In a large mixer bowl [no lie here: my KitchenAid bowl holds about 5 quarts and it was filled to the brim with cake batter. ], beat butter, sugars and vanilla 2 minutes at medium speed. With mixer running, add eggs, 1 at a time, beating well after each addition. Scrape sides of bowl as necessary. Gradually beat in chocolate; beat 2 minutes at high speed. Beat in sour cream. Fold in flour mixture. Divide batter evenly between prepared pans; smooth tops. [The batter is *not* like a pourable batter you're used to. It more like a mousse and I used a spatula to scoop it out and pat it into place. ] Bake 25-35 minutes or until a wooden pick inserted in center comes out clean. Cool ckaes in pans on racks 10 minutes. Carefully turn out cakes onto racks; cool completely. Cake is very fragile. [Well, not *that* fragile. Just take care. ] Preapre Chocolate-Ganache Souffle; use to fill and frost cake. Refrigerate until serving time. Makes 8-10 servings. [These must be Randall Chrisman-sized servings. I served 10 adults & 3 kids and only used half the cake. ] ~=>Chocolate Ganache Souffle This is a classic frosting. The additional step of beating the ganache creates a lighter frosting that is referred to as a 'ganache souffle'. ["Lighter" as is color and texture, certainly not in flavor. ] 1 pint (2 cups) whipping cream 1 Tbsp instant coffee powder or granules [optional, I omitted. ] 1 lb. semisweet chocolate, coarsley chopped [I used Nestles morsels. ] 1 Tbsp rum or brandy In a medium, heavy saucepan, combine cream, instant coffee and chocolate. Cook over medium-low heat, stirring constantly, until chocolate has melted and mixture comes to a boil. [I used the stove top for this instead of the microwave, as I wanted to be able to see when the mixture was coming close to the boiling point. With a pound of chocolate and a pint of cream, I didn't want to ruin this by getting it too hot, too soon. It takes a while to get to the boiling point. ] Turnn into a large mixer bowl. Let stand, stirring occasionally, until cool and very thick. Mixture may be refrigerated to speed cooling but watch carefully so it does not set. Add rum or brandy; beat at high speed [I used my KitchAid's wire whisk] until frosting is thick and fluffy. Be careful not to overbeat or frosting will become too stiff to spread easily. Fills and frosts 1 (2- or 3-layer) 8- to 10-inch cake. Makes about 5 cups. [This stuff is treacherously chocolate. Eat at your own discretion. Share only under advisement. Or conversely, share *generously* and keep the leftovers at your waistline's risk. It's *good*. ] 8577 Chopped nuts 1.00c 8577 Chopped candied orange peel 0.25c Home-made versions of this best selling commercial snacking cake turn up in recipe collections throughout the Beauce. A product of the giant Vachon bakery at St. Marie, it was launched by founder-bakers Arcade and Rose-Anna Vachon who named it for their eldest two sons Joseph and Louis and not, as some believe , after the heavyweight boxing champion, Joe Louis. Home recipes use a drop-cookie method and -sometimes- a marshmallow filling. The baking cake is made automatically with a diameter of 3 1/2 inches (9 cm). To achieve a symmetrical look and a light texture, I adapted a recipe belonging to Mariette Scully Bourque of Notre Dame des Pins to the muffin tin. CAKE: Grease 12 medium muffin tins or 24 small ones. In a large bowl, cream butter and sugar together until fluffy. Measure milk into a 1 cup measure and stir in vinegar, then baking soda. In another bowl, sift or mix together flour, baking powder, cocoa powder and salt. Combine dry ingredients with butter mixture with milk; stir in vanilla. Fill prepared muffin tins half full of batter. Bake in a preheated 350F oven for about 10 minutes or until a tester inserted in centre comes out clean. Cool for 10 minutes in pan. Turn out onto rack and cool completely. VANILLA FILLING: In top of a double boiler, set over boiling water, combine egg whites, granulated sugar, salt and water. With an electric mixer, beat until stiff and fluffy, about 3 to 4 minutes. Remove from heat and beat in vanilla. CHOCOLATE ICING: Cream soft butter with cocoa powder. Blend in cream and vanilla. Stir in sifted icing (confectioner's) sugar until icing is of spreading consistency. Slice cakes in half horizontally. Fill with Vanilla Filling and spread tops and sides with Chocolate Icing. MAKES:about 12 MEDIUM or 24 SMALL MUFFIN SIZED CAKES 8578 Granulated sugar 1.00c 8578 Heavy cr Finely chop vegetables and garlic ( or run through food processor or blender for 10 seconds ). Add vegetables and spices to juice and refrigerate. THE ANDERSONS' FOOD GARDEN 8579 Sugar 2.00c 8579 Butter or margarine 0.75c 8579 Blend all the above ingredients in a small bowl. Refrigerate until use. Excellent topping for franks and sausages in toasted buns. Yield: Approximately 2 Cups 1.00ts m 20824 Dried thyme; 1.00ts n 20824 Hot pepper sauce; 1.00ds o lettuce Russian Dressing Prepare gelatin according to package directions. Chill until slightly thickened. Fold in cheese, apples, and nuts. Pour into a 3-cup mold or 6 individual 1/2 cup molds. Chill until firm. Unmold on a bed of shredded lettuce and serve with Russian dressing. Makes 4-6 servings. 1.00lb a 20825 Onion; chopped 1.00 b In a small bowl, sprinkle the gelatin over 1/2 cup of the water and let stand for 5 min or until absorbed. Meanwhile, place the remaining water and the sugar and instant coffee in a saucepan over med heat. Cook, stirring, until the sugar dissolves. Add the coffee liqueur and stir to combine. Pour the mixture into lightly greased individual molds or into a lightly greased 4 cup mold, Let cool slightly and refrigerate for 3 hours or until the gelatin is firm. Unmold the gelatin and garnish each serving with a dolllop of whipped creme, a marashino cherry and a mint leaf. 1.00T g 20825 Sugar 2.00t h 20825 Thyme leaves; dried 0.50t i 20825 Black pepper 0.25t BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl and add espresso powder, stirring to dissolve it thoroughly. Cover and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks and stir it into coffee custard. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart d 20826 8-inch flour tortillas 6.00 BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken enough to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and set in refrigerator to chill thoroughly. Also chill whipping cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart oes; seeded 0.75c l 20827 Box low salt triscuits BEAT SUGAR AND EGG YOLKS together until pale yellow and very thick. Slowly add milk, beating gently to avoid a build-up of foam. Add lemon peel and stir in salt. Transfer mixture to the top of a double boiler with an inch of boiling water in the bottom half. Regulate heat so water remains at a low boil, and stir continuously 8 minutes. Custard will thicken to coat the spoon, and surface foam will disappear. Immediately remove top of double boiler and set it in a large bowl of cold water. Stir 2 minutes to cool custard somewhat. Then transfer it to a bowl, cover, and chill thoroughly. Also chill pureed blueberries and heavy cream. When ready to proceed, whip cream into soft peaks. Remove lemon peel from custard and fold in blueberries and whipped cream. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart 0000019029 0000019029 0000019030 0000019030 0000019030 0000019030 0000019030 PUT SUGAR and 2 cups water in a heavy-bottomed saucepan. Stir over medium heat until sugar dissolves, then raise heat, bring syrup to a boil and boil 5 minutes. Transfer syrup to a bowl and let it cool completely. Puree peaches in a food processor or blender. Measure out 2 cups of puree and stir in lemon juice. Add puree to cooled sugar syrup and chill thoroughly. Also chill cream. When ready to proceed, whip cream into soft peaks and fold it into fruit mixture. Transfer mixture to ice cream machine and freeze according to machine's directions. Makes 1 Quart 0019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019031 0000019032 0000019032 0000019033 0000019033 0000019033 0000019033 0000019033 0000019033 0000019033 0000019034 0000019034 0000019034 IN A LARGE BOWL, stir sugar and Marsala together until sugar dissolves. Push ricotta through a sieve into the mixture and stir well. Chill thoroughly. When ready to proceed, whip cream into soft peaks. Fold it into the ricotta mixture. Transfer to ice cream machine and freeze according to machine's directions. Makes 1 Quart 0000019035 0000019035 0000019035 0000019035 0000019035 0000019035 0000019035 0000019035 0000019036 Popular in Palermo, this dessert carries the humble watermelon to new heights of sophistication. SPOON THE FLESH AWAY from the rind of the melon into a large bowl. Remove seeds and liquefy in food processor or blender. Combine sugar and cornstarch in a 3-quart non-reactive saucepan and add watermelon juice gradually, whisking it in. Place over low heat and bring to a boil, stirring constantly with a flat-edged wooden spatula. At the boil, continue cooking about 5 minutes, stirring constantly, over lowest heat. Remove from heat, stir in vanilla extract and pour into a mixing bowl. Cool to room temperature, stirring occasionally to prevent a skin from forming on the surface. After the gelo has cooled, stir in the remaining ingredients, except the cinnamon. Pour into a glass serving bowl and chill. To serve the gelo, spoon into dessert bowls and sprinkle with cinnamon at the table. 0000019041 0000019041 0000019041 0000019041 0000019042 0000019042 Servings: 6 Pound chicken slightly with a mallet to tenderize; then cut into 3/4 by 3/4 inch pieces. Combine marinade ingredients with chicken in the order listed; set aside. Combine sauce ingredients thoroughly; set aside. To oil-blanch, set wok over high heat for about 1 minute. Add 2 cups oil and heat to 350 degrees. Add chicken and blanch for 3 or 4 minutes until golden brown. Remove and drain, reserving oil. To stir-fry, remove all but 2 tablespoons oil from wok. Reheat, swirling pan to coat sides. Add chili pods and seeds; stir-fry for about 30 seconds until browned. Return chicken and add seasonings, stir-frying for another 30 seconds. Pour in sauce and cook until thickened. To serve, stir in sesame oil. Note: Chili pods are browned to produce the aroma while the seeds are used to make the dish spicy and hot. Take care not to burn the seeds or let them get too dark. taste. Pompushky For the dough, it's easiest if you have a bread machine with a manual setting. In that Directions: Whisk together throughly the egg and cornstarch. Add pieces of chicken, turning to coat evenly. In wok or deep-fat fryer, heat 2 inches of oil to 350 degrees F. Fry chicken, a few pieces at a time until lightly browned and just cooked through. Drain on paper towels. Combine sauce ingredients, mixing well. Set aside. Remove all but 1 T of oil from wok and heat until hot. Add chili peppers and cook until blackened. Add onions and stir-fry about one minute. Add gralic and ginger, cooking briefly, but do not brown. Remove from heat. Set aside. Add deep-frying oil back into wok and heat to 400 degrees F. Return chicken to wok and cook until crisp and golden brown. Drain on paper towels. Remove oil from wok. Put the sauce back in the wok with the onions and peppers. Cook, stirring, until thickened and bubbly. Add chicken and cook, stirring until well coated and heated through. Serve over rice. rounds, coffee mugs work well. Place a small amount of filling in the centre bri Heat the oil (your choice of low-smoke type) in a heavy pot over medium-high heat. Add meat, onion and garlic, cook until browned. Add cumin, chili powder, salt and pepper and stir to blend. Coarsely chop tomatoes and add to meat with the juice. Stir in beer. Simmer over low heat, uncovered for 1-2 hours, adding more beer or water as necessary. * If chili meat not available, use stew or soup meat. ** Some prefer flat beer for recipe over fresh. Enjoy! - Jeff Duke l PREHEAT OVEN TO 350F. Place eggs and yolks in the bowl of an electric mixer and beat by hand to break up. Beat in the sugar in a stream, and place the bowl over simmering water, beating by hand to warm the mixture. Beat the mixture by machine on high speed until cold and increased in volume. Sift the flour and cornstarch together several times and sift them over the egg mixture. Fold in by hand. Pour the batter into a buttered and paper-lined 9-inch springform pan and bake for about 30 minutes. Remove from the pan immediately and cool on a rack. of lemon juice Prune- the same recipe as for apricots but with 1 lb. of pitted prunes. Just as an addendum, the first item on the list of foods should be a Kolach, a braided, ring-shaped bread, symbolic of eternity and life and should serve as a centerpiece for the meal. From: naciuk@freenet. calgary. ca (Gregory P. Naciuk) 1.00tb c 12403 Dash ga In a large stew pot, put meat, beer, and 2 cups water. Simmer meat until light grey in color, and add tomato paste. Stir and simmer for a few minutes, then add spices (which have been ground in perfectly dry blender at high speed), garlic, onion and salt. Stir thoroughly and remove from heat. Remove stems and seeds from chili pods and boil in covered saucepan with 3 cups water for 15 minutes. Remove peppers and water to blender and blend into thick sauce. Add sauce to meat and simmer 2 hours. Serves 4 to 6. If chili needs thickening, up to 15 Ml of Masa Harina (corn flour) may be added. This adds a unique Mexican flavor. If chili is too thick, additional water may be added, but add slowly and cautiously. For low calorie or greaseless chile, use very lean meat and never add suet. If additional "caliente" is needed, while chili is simmering, add ground cayenne pepper or Tabasco sauce. * Pearl & Lone Star are Texas beers -- a bottle of Foster's would probably work just as well (I'm assuming you're calling from Oz). A word about chili peppers -- chili peppers, the real secret to good chili, can be found in many varieties, all rich in vitamins A and C. Long Red Anaheims are mildly hot, and the many Mexican varieties or Anchos, are usually deeper in color and more pungent. Chili Pisado is a very mild pepper usually found in dried form which provides almost no heat, but is rich in flavor and color. They may be used in combination with the small red very pungent Jap Chilies. A combination of mild and hot peppers may be necessary to get the desired red color and hotness. Fresh or dried pods may be used, as well as ground chili peppers or chili powder (not to be confused with commercial chili powders, many of which are blends containing additional spices; check ingredients on label). Use chili powder only when nothing else is available since the powdering process seems to leave a slight bitter taste. eese, sugar and vanilla; process until smooth. VERY IMPORTANT!!!!! (From my own experience yo Mix sugar and milk in large microwave-safe dish. Stir until sugar dissolves. Add pecans. Cover with plastic wrap, making slits in the plastic to allow steam to escape. Cook in microwave for 6 minutes. Stir and return to microwave for 3 to 4 minutes. Candy should register 234 degrees on candy thermometer. Beat until thick. Drop by spoonfuls onto wax paper. Let it become firm before removing from paper. Makes 24. ove side of pan from cake. Drizzle caramel and hot fudge sauce over cheesecak Leave cream cheese out to soften. Beat until smooth with sugar and vanilla. Add eggs, one at a time, beating on high. Fold in sour cream. Will make more than what a 9" graham cracker crust will hold, so fill it to the brim, and then bake the remainder in custard cup(s). Bake at 350F for 30-35 minutes, or until crust is golden brown and toothpick comes out clean. alcium 240mg; iron 1mg. SOURCE: _101+ Delicious Diabetic Recipes_ by Publications International, Ltd. MM format by Mary Ann Add ingredients to a bowl with a lock top. Add one piece of meat at a time (either chicken, pork, beef or venison) and shake vigor- ously to mix ingredients. Then add the rest of the meat and let marinate overnight in the refrigerator. If you charcoal the meat over a grill or open fire, baste with the marinade each time you turn, and the meat will form a marinade crust. It's great. 9523 Salt 0.00 CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. tose, flour and salt and blend gradually into cream cheese. Add vanilla, nutmeg, cinnamon, and butter, keeping mixture smooth. Add e In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature. ) 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat-and-spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings. Ultimate Strawberry Cheesecake Um'bido (greens & Peanuts) Unbaked Caramel Cookies Unbaked Chocolate Cookies Unbaked Cooky Or Candy Unbeatable Cookies (cookie Tarts) * - old-style dry cured, about 10 lb. Soak ham in water overnight; next day, drain and scrub clean - a small steel brush is the best implement. Place in a large pot and cover with fresh cold water; add the apple, onion, and molasses. Let simmer over low heat for 25-30 minutes to the pound. Remove from heat and let cool in cooking liquid. Drain ham; remove skin and all but a thin layer of fat. Preheat oven to 350'F. Place ham in roasting pan. Make a thick paste of brown sugar, mustard, and Worcestershire sauce. Cut pineapple slices in half and arrange in rows over ham. Stud with whole cloves. Pour pineapple juice and cola around ham. Bake uncovered, basting frequently, for about 45 minutes, or until ham is heated through and sugar mixture is transformed to a glaze. Cool slightly before carving. Undescended Twinkies Unfried French Fries Melt 3 tablespoons of the butter in a 10-inch skillet over medium heat; add the mushrooms and saute for about 5 minutes, stirring occasionally, until softened. Remove from the heat and set aside. Melt the remaining 3 tablespoons of butter in a heavy 3-quart saucepan over medium heat; stir in the flour and blend until smooth. Pour in the chicken stock and cream, stirring constantly; cook and stir for 8 to 10 minutes until the mixture thickens and just begins to boil. Add the crabmeat and reserved cooked mushrooms; cook and stir for 2 to 3 minutes longer until heated through. Remove from the heat; stir in grated Parmesan, sherry, if using, salt and pepper. Serve garnished with chopped parsley. Makes 8 servings. Nutrition information per serving: 351 Calories; 12 g Protein; 31 g Fat; 11 g Carbohydrates; 629 mg Sodium; 147 mg Cholesterol [REDBOOK; Nov 1990] Posted by Fred Peters. Upside Down Chocolate Pecan Torte Peel cucumbers, remove seeds, and grate. Wrap in a clean kitchen cloth to absorb all moisture for about 15 minutes. Sprinkle gelatin over cold water, add boiling water, and stir until dissolved. Add vinegar, onion, salt, and food coloring; refrigerate until slightly thickened. Stir in grated cucumber and pimientos. Pour into 8 1/2-cup individual molds or 1 4-cup ring mold. Chill 4 hours, or until very firm. Serve as jelly as accompaniment to cold meat or fish. Pumpkin Seed Sal Place peaches in a heavy enamelized saucepan. Add sugar, chopped orange and juice, and chopped lemon and juice; mix to blend and let stand 1-2 hours. Place over low heat and cook until fruit gives off quite a bit of juice. Bring to a boil, reduce heat, and let simmer, stirring often, until very thick. Stir in pecans and cook 5 minutes longer. Seal in hot sterilized jars. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 Scald half and half and whipping cream with vanilla in heavy medium saucepan. Whisk sugar and yolks in large bowl until light and fluffy. Slowly whisk in hot cream mixture. Return to saucepan. Stir over medium heat until mixture coats spoon, about 5 minutes; do not boil. Strain into large bowl. Cool completely. Coarsely puree 3 pounds peaches. Fold into custard. Mix in sour cream. Refrigerate overnight. Coarsley chop remaining 1 1/2 pounds peaches. Process custard in ice cream maker (in batches if necessary) according to manufacturer's instructionsm adding chopped peaches when almost set. Freeze in covered container several hours. Makes about 4 quarts. 30533 60 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19037 Uncle Jace's Salad Dressing Dressings Prepare Crust: In large bowl,combine 2 cups flour and salt;using pastry blender or two knives,cut in butter until mixture resembles coarse crumbs. Sprinkle 5 to 6 tbsp. cold water,1 tbsp. at a time,over flour mixture;toss with fork to blend lightly but evenly. When mixture forms ball,knead gently 2 or 3 times. Divide dough in half. On lightly floured surface roll our half dough to 12" circle;fit into 9" pie plate;trim,leaving 1" overhang. Roll out remaining half dough to 12" circle;using sharp knife cut circle into ten strips,each about 1" wide;set aside. Heat oven to 375 degrees. Prepare filling: In large bowl,combine peaches,sugar,1/4 cup flour,lemon juice and grated peel;toss well. Pour filling into prepared crust. Arrange reserved strips of dough in lattice pattern over filling;trim strips to match lower of crust overhang. Dampen overhang lightly with water;turn up over ends of strips and seal. Flute edge decoratively. Brush lattice strips and edge of crust with milk;bake 50 minutes until bubbling and crust is golden brown. -1 -1.00 -1.00 -1.00 des 19041 Uncooked Cucumber Relish Pickles 30539 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19042 United States Senate Restaurant Bean Soup Peel and slice peaches. sif flur, baking powder, salt and cinnamon inot large bowl; stir in brown sugar. Cut in margarine with pastry blender until crumbly; stir in pecans. Beat eggs slightly with milk; add all at once to the flour mixture. Stir with fork until blended. spread dough on 2 greased 9" pans to within 1/2" of edge. Bake at 450 degrees fro 20-25 minutes or until golden. Sweeten peaches to taste with sugar. Flavor whipped cram with almond flavoring. Plave 1 shortake layer on serving platter. Top with peaches and whipped cream. Add remaining shortcake layer. Spoon remaing peaches and whipped cream over top layer. Serve immediately. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 19045 Unusual Black Bean Chili Chili Beef Garlic Beans 30545 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 - PREHEAT OVEN TO 375F 15 minutes before baking, with the rack in the center of the oven. Butter an 8-inch square baking pan, preferably glass. Cut the peaches into 1/2-inch slices. Put in a pan with sugar, lemon juice, tapioca and nutmeg and toss gently. Cook over high heat until syrup begins to bubble, about 4 minutes. Set aside. FOR THE TOPPING: Work the flour into the sugar, butter and cinnamon until the butter is the size of small peas. This can be done with a food processor or pastry blender. Set aside. FOR THE CAKE: Stir the sour cream and baking soda together and let stand while you begin the cake. Cream the egg, sugar and butter in the processor or with a mixer until it is light and fluffy. Add the vanilla and sour cream and mix well. Gently fold in the flour, baking powder and salt. In the processor, do this by pulsing the machine on and off several times. Spread the warm peaches and their juice in the bottom of the baking pan. Spoon the batter over the peaches and spread in a thin, even layer with a rubber spatula. It's OK if the peaches are not completely covered. Sprinkle the topping over the batter. Bake until a toothpick inserted into the center of the cake--not the fruit--comes out clean, 25-to-28 minutes. 3361 Parsley, chopped 0.50c 3361 Cloves garlic, crushed 3.00 Sprinkle yeast and 1/2 teaspoon sugar over milk in small shallow bowl. Cover with plastic wrap and place in warm place until yeast blooms and mixture nearly doubles in vol- ume, 5 to 10 minutes. Combine 4 1/2 cups flour, 1 tablespoon sugar and salt in large mixing bowl. Make well in flour mixture and add milk-yeast mixture and softened butter. Beat vigorously with large spoon until smooth. Form into ball and place on lightly floured surface. Knead hard 10 minutes, adding more flour or water as needed to create medium stiff dough. When dough is smooth and elastic, place in large, lightly buttered bowl. Cover with plastic wrap and kitchen towel and let rise in warm, draft-free place, such as unlit oven with pilot light on, until doubled in bulk and dough springs back slowly when gently poked with finger, 45 minutes to 1 hour. Punch dough down and let rise until again doubled, 30 to 40 minutes. Punch dough down and roll out on lightly floured surface into circle about 22 inches in diameter. If rolling surface is too small, divide dough in half and roll into 2 half-circles 22 by 11 inches. Roll dough up on rolling pin and unroll carefully over buttered 9-inch cake or springform pan or springform so that it is centered, with edges overlapping more or less evenly on all sides. If using 2 half circles of dough, form 1-inch seam to make whole circle and moisten thoroughly to seal. Carefully press center of dough down to bottom of pan. Place cheese filling on dough and bring up edges of dough over filling, forming thick, fabriclike folds. Moisten edges at top and seal. Let stand 10 to 15 minutes. Bake at 375 degrees in center of oven, on foil in case filling leaks, until golden brown, 50 minutes to 1 hour. Cool 1 to 2 hours before serving. Makes 12 to 16 servings. Cheese Filling In large mixing bowl, combine cheese, butter, and egg. Knead vigorously until mixture is uniform. Shape into thick, round cake 8 to 7 1/2 inches in diameter. 3362 Soy sauce Place chicken in shallow baking pan, skin side up. Combine butter, honey, mustard, salt, & curry powder and mix well. Pour over chicken and bake at 350F for 1 1/4 hour's basting every 15 min's. 3362 Rice sherry wine 0.50c 3362 Fresh ginger root 0.50 3362 Large garlic German Apple Torte *** Beat margarine and sugal until light and fluffy. Blend in egg. Add flour; mix well. Spread dough onto bottom and 1 1/4-inches up sides of 9-inch springform pan. Bake at 425, 5 to 7 minutes or until crust is lightly browned. Filling: 2 8 oz. pkg Philadelphia Brand Neufchatel Cheese, softened 1/2 cup sugar 2 tablespoons flour 1/2 teaspoon vanilla 2 eggs 1 1/4 cups peeled chopped apple 1/4 cup sliced almonds 1/3 cup grape or red currant jelly, heated *** Combine neufchatel cheese, sugar, flour and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Pour into crust. Top with apples and almonds. Bake at 425, 10 minutes. Teduce oven tempaerature to 350; continue baking 30 minutes. Drizzle with jelly. Loosen cake from rim of pan; cool before removing rim of 0.33ts i 19045 Oregano 1. In a small bowl soak roll in water. Heat 2 T vegetable oil in a frypan; cook chopped onion until lightly browned. Transfer onion to a bowl. Squeeze roll as dry as possible and mix roll with onion. Add ground beef; blend well. Season with salt and pepper. Shape meat inot 4 patties; cook about 5 minutes on each side or to desired doneness. Remove and keep warm. Add sliced onions to pan drippings; cook until lightly browned. Arrange beefsteaks on a platter and top with onion rings. Cream together the butter and sugar, add the scalded milk and mix thoroughly. When lukewarm, stir in the dissolved yeast, eggs and flour (using more flour if necessary to make a stiff batter). Beat mixture thoroughly, cover and let rise in a warm place about 1-1/2 hours or until double in bulk. When light, beat again thoroughly. Grease deep pie pan and sprinkle lightly with flour. With a spoon, fill the pie pans with the dough. Sprinkle top of cakes with the following mixture: combine the soft bread crumbs with the melted butter, sugar, salt and cinnamon and mix well. Let cakes rise about 20 minutes and bake at 400-F about 20 minutes. 0.00 s 19045 Chicken Stock 0.00 t 19046 Brown sugar, and a layer of 0.33c a 19046 -slices Combine flour, baking powder, salt, sugar, onion flakes and celery seed thoroughly. Add the grated cabbage and stir into the dry ingredients. Whisk the eggs, milk and melted butter together well. Add to dry ingredients and stir quickly, making sure it isn't over 10 sec. Spoon into greased muffin pans and bake in preheated oven until done. bake at 400 for 20 min. makes 12 Stan Forsman XCNM40B d 0.25c a 19047 Place 1 1/2 cups of the milk in a blender with fresh bread crumbs and mustard and process on low speed until smooth. Place this mix in saucepan with remaining milk and the cheese. Cook over low heat, stirring constantly, until the cheese melts and the soup is heated through. Do not boil. Pour into bowls and sprinkle with nutmeg, paprika and parsley. 19047 Cake flour, sifted 1.00c e DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with water, stirring until smooth; set aside. Cream butter with sugar until light and fluffy. Add egg yolks, one at a time, beating after each addition. Mix in melted chocolate and vanilla. Sift flour with soda. Add dry ingredients alternately with buttermilk to chocolate mixture. Mix until smooth. Beat egg whites with salt until very stiff peaks form; fold into batter. Spread into three 8 or 9" round cake pans lined with wax paper. Bake at 350-F for 30 to 35 minutes. Cool on rack 10 minutes; remove cake. Frost with Butter Pecan Frosting. 1.00ds 10020 Whole Tomatoes (16oz) 2 lbs. 2.00cn 10020 Green Chiles (small) chopped 1.00cn 10020 Green Onions Melt the margarine and set aside. Combine the sugar and baking cocoa in a bowl. Stir in the evaporated milk, eggs, melted butter or margarine, and vanilla, blending well. Stir in the coconut and pecans and turn into two unbaked pie shells. Bake in a 350 degree F. oven for 40 minutes or until set around the edges. Cool on racks. Makes 2 pies of 6 servings each. rmat by John Hartman Indianapolis, IN 10020 Vinegar Phase: mix 100 g flour with 100 cc water, cover and let rest for 24-48 h at 20 Phase: add same amount and mix well, cover and let rest for 24 h. Phase: add 200 g flour and 200 cc water, mix well, cover and let rest for 24 h. It should have an appetizing acid smell and will last for 1 bread (other recipi), leaving a rest of 100 g leaven for the faster leaven-increase. Leaven-increase: add 100 g leaven, 350 g rye-flour and 350 cc water(40 C), mix well and let rest for 12-24 h at 20 Between two baking-circles you can store the leaven-rest in the fridge up to 8 days. For longer storing (up to four weeks) add rye-flour to the leaven til it gets crumbly. fold the other half over the filling and crimp edges together well. Transfer to an ungreased cookie sheet. Continue with rest of dough and filling. Bake at 325 for 1 to 1-1/2 hours until lightly browned. Makes 10 large pasties. Submitted by John Hartman Indianapolis, IN Ordovician Ooze BBS 1:231/230 10 In 4 qt. saucepan over medium-high heat,heat 2 tbsp. oil;add potatoes,cabbage and onion;cook about 5 minutes until crisp- tender,stirring frequently. Add 1/2 cup water;cook,covered,10 minutes,stirring occasionally. Meanwhile,in large bowl,combine veal,pork,bread crumbs,grated lemon peel,1 tbsp. EACH:chopped parsley and Worcestershire sauce,salt and pepper;using hands or wooden spoon,blend well. Shape mixture into 1 1/2" balls. In 12" skillet over medium-high heat,heat 1 tbsp. oil;cook meatballs about 15 minutes,turning frequently until well browned on all sides. Using slotted spoon,remove meatballs to saucepan with cabbage mixture;keep warm. Stir flour into drippings in skillet;add lemon juice,remaining 1 tbsp. parsley and Worcestershire sauce and capers. Gradually,stir in 3/4 cup water;increase heat to high. Bring to boil;reduce heat to low;cook 1 minute. To serve:Pour mixture over meatball-cabbage mixture in saucepan;toss well. Spoon into serving bowl. Makes 4 servings. In a mixing bowl combine first 10 ingredients; shape into 18 meatballs, 2 inches each. Heat the oil in a skillet; brown the meatballs. Remove meatballs and drain fat. Spoon sauerkraut into skillet; top with meatballs. Cover and simmer 15-20 minutes or until meatballs are done. Add water if necessary. Sprinkle with parsley. Yield: 6 servings. Stir in the tomatoes and the tomato juice, followed by the water. Allow to simmer on low heat to thicken. Adjust consistency as necessary. This re Mix ingredients together until smooth. Melt 4 Tbsp butter in a 9-1/2 inch pie pan (glass works best). Add mixture to pan and bake at 425 degress in a preheated oven. Bake for 15-20 minutes or until golden brown. Squeese lemon juice generously over the pancake and then sprinkle powdered sugar over it. Cut into quarters and serve hot. Also good with fresh or canned fruit spooned over the pancake. Enjoy. 10022 Borrie (tumeric) 2.50ml Scald milk and add the eggs and butter. When cool, add the dissolved yeast, salt, sugar and enough flour to form a thin batter. Beat all together about 7 minutes, cover well and set bowl containing mixture in warm place for 7 or 8 hours. After time has elapsed, add enough flour to make a soft dough, knead lightly and set to rise again. When well-raised, roll dough to one inch thickness and cut in biscuit shapes. Allow to rise a second time. Before placing in oven, spread with the following mixture: Mix 2 cups sugar with 4 Tbsp flour and add 1/2 cup butter and cream well; add 4 Tbsp boiling water and beat mixture into a sauce. Bake at 400-F about 20 minutes. in a separate pan -- I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough -- it just "grays" . Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients. Dilute it to the desired thickness with the chicken stock -- or some bee CAKE 1. Position the racks in the upper and lower thirds and preheat oven to 350 deg F. Lightly butter the bottom and sides of three 8 inch round cake pans. Line the pans with parchment paper. Dust the bottom and sides with flour; tap out the excess. Into a medium bowl, sift the cake flour and the baking soda. Using an electric mixer set at mdeium speed, cream the butter and the sugar in a large bowl until light and fluffy, about 5 minutes. Beat in one egg yolk at a time, blending well after each addition. Beat in the melted white chocolate mixture and the vanilla. At low speed, blend in the sifted flour mixture alternately with the buttermilk; do not overbeat. Fold in the coconut and pecans. Beat the egg whites until stiff peaks form. Blend 1/3 of the egg whites into the cake mixture to lighten it; carefully fold in the remaining egg whites. Spoon the batter into the prepared pans. Bake until the cake springs back when touched in the center and a cake tester inserted in the center of the pans comes out clean, about 35 to 40 minutes. Transfer the cakes in the pans to wire racks and cool 10 minutes. Invert the cakes onto the wire racks, carefully peel off the parchment paper, and cool completely. FOR THE FROSTING: 5. In a heavy medium saucepan over medium heat, combine the evaporated milk, sugar, butter, and egg yolks. Simmer for 10 minutes, stirring constantly. Do not let mixture boil fast; lower the heat if necessary. Remove from heat and stir in the vanilla, pecans, and coconut. Plance the saucepan into a bowl filled with ice and stir constantly until the frosting is cool and slightly thickened. Place a cake layer on a serving platter. Spread 1/4 of the frosting evenly over the cake layer, making sure to spread it all the way to the edges. Top with the second layer, and spread with 1/4 of the frosting. Top with the third cake layer. Evenly frost the top and sides of the cake with the remaining frosting. anilla. Blend in dry ingredients alternately with the Melt chocolate in boiling water. Cool. Cream buter and sugar until fluffy. Add yolks, 1 at a time, beating well after each. Blend in vanilla and chocolate. Sift flour with soda and salt; add alternately with buttermilk to chocolate mixture, beating after each addition until smooth. Beat egg whites until stiff; fold in beaten whites. Pour into three 9-inch layer pans, lined on bottoms with paper. Bake at 350~ for 30-35 minutes. Cool Frost tops only. ~=> Coconut-Pecan Frosting Combine 1 cup evaporated milk, 1 cup sugar, 3 slightly beaten egg yolks, 1/2 cup butter/margarine and 1 tsp vanilla. Cook and stir over medium heat until thickened, about 12 minutes. Add 1-1/3 cups flaked coconut and 1 cup chopped pecans. Cool until thick enough to spread, beating occasionally. Makes 2-1/2 cups. e with rice/flat breads. Freezes well. 0.50c 8441 Lemon juice 2.00tb Fill a saucepan with water and add the rice. Bring the water to a boil and let the rice boil freely for 9 minutes or until it is cooked through. Drain and stir in the 2 tablespoons of corn oil. While rice is cooking, wash and cut all of the vegetables and ham into very small diced pieces. Mix the soy sauce and sugar together. Heat a wok or frying pan and add the peanut oil. When it is smoking, add the onions and stir fry for 1 minute. Add the scallions and continue to fry for another 30 seconds. Add the ham, snow peas, sprouts and rice and stir fry for 3 minutes. Push the ingredients aside, making a hole in the centre. Crack the egg and drop it into the hole, beating to mix the yellow and white. Mix into the other ingredients. Again, make a hole and add the soy sauce. Toss all of the ingredients together and continue to fry another 3 - 4 minutes. Taste for seasoning. Add salt if necessary. 5696 Powdered sugar 1.00lb Information: Clarified butter. Many Indian cooks use a ghee substitute derived from vegetable oil; this is available from Asian stores. Ghee should keep several months in the 'fridge. Preparation: 1. Heat butter over low heat in a heavy pan. Skim off any floating particles. Maintain the heat just below the simmer for 1 hour. Strain through several layers of cheesecloth. 5697 flavored chips 0.00 DIRECTIONS: In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly. Beat sugar with milk, vanilla, and salt until smooth. Add melted chocolate and beat until thick enough to spread on cake. 0 5697 Semi-sweet chocolate chips 1.00c 5697 Pts fresh 2.00 Combine sugar, cocoa, butter, and milk in a 2 qt. casserole. Microwave on HIGH 2 minutes. Add vanilla and walnuts. Stir, pour into a generously buttered large funnel (rubber band a piece of foil over spout of funnel) making sure you fill the spout end. Place funnel in a tumbler and set in freezer or frig until set. When set carefully unmold and wrap with foil creating a big "kiss". You can add a streamer with your own sentiments if desired. NOTE: If desired, you can make smaller kisses by using the small funnels which are used to fill perfume bottles. These make the regular "kiss" size chocolates. These funnels can be purchased in many cosmetic departments at variety stores, department stores and gadget stores. 0.50c 5698 Vanilla extract 2.00ts 5698 Flour Combine ingredients except vanilla and walnuts in a 2 qt. casserole. Microwave on high 2 minutes. Add vanilla and walnuts. Stir. Pour into generously buttered large funnel (fasten a piece of foil over the end with a rubber band) making sure you fill the spout end. Place funnel in a tumbler or cup and set in freezer or frig until set. Carefully unmold and wrap with foil creating a big "kiss". You can add a streamer stating "For Chocolate Lovers Only" to finish it. You can make mini-kisses by using a small funnel of the type intended to fill perfume bottles. You can purchase these at most cosmetic or variety stores. 2.00tb 5699 Whipping cream 2.00c 5699 Milk - DO NOT USE LOWFAT OR 2.50c 5699 NONFAT MILK Peel carrots, cut in half lengthwise then into 4cm (1. 5 inch) long pieces. Cut celery into similar sized pieces. Remove seeds from Capsicums and cut into 2cm (3/4 inch) strips, 4cm long. Break the cauliflower into 4cm flowerets. Dissolve the salt in cold water. Dissolve the salt in cold water. Cover the vegetables with this brine and leave overnight. A clean (new) plastic bucket is a suitable container. After 12-18 hours drain the vegetables, rinse in cold water, and allow to drain again. Select jars with glass or enamelled lids. Wash and rinse well, then dry in a warm oven, 100 deg C. In a large enamel or stainless steel pan combine vinegar, mustard seed, celery seed, chillies and sugar. Boil for 3 minutes and then add the carrots and onions and boil for 5 minutes. Fill the warmed jars with hot vegetables and top up with vinegar to within 1cm (half inch) of rim. Close lids firmly. Makes approx 3 litres. 10214 Sour Cream *** My notes: This is the way I've always made giblet gravy, except that I add chopped celery and onion, the neck, and some poultry seasoning, salt, and pepper while boiling the giblets. I usually add a little Kitchen Bouquet at the end to brown the gravy, also. Wash thoroughly the liver, gizzard and heart and cover with water and cook until tender. Drain off the water and save. Chop the giblets fine. Pour off most of the fat in which the poultry has been cooked, leaving about 4 Tbsp of it in the pan. Add 3 Tbsp of flour and blend well. Measure the giblet water adding enough water to make 3 cups. Pour slowly into the browned flour, stirring constantly until mixture thickens. Add giblets and cook for a few minutes. Season with salt and pepper and serve. 0.00 10215 And watercress, 0.00 10215 Cut into 4-in Combine cake mix, pudding mix, water, eggs and oil in large mixing bowl. Blend then beat at medium speed of electric mixer for 4 minutes. Stir in 1 1/2 cups coconut. Pour into greased and floured 13 x 9 inch cake pan. BAke at 350 degrees for 50 minutes or until cake begins to pull away from sides. Cool in pan for 15 minutes. Remove from pan and finish cooling on rack. Cut in half to make two 6 x 8 inch layers. Fill with preserves and 1 cup of the topping; frost with remaining topping. Mark "ribbon" with wooden picks. Tint 2/3 cup of the coconut with food coloring and 1 teaspoon water; place in "ribbon" area; edge with gumdrop strips, if desired. Sprinkle with remaining coconut over rest of cake. Garnish with gumdrop bow of flattened gumdrops with rolling pin on pastry board. 6.00oz 10215 Provolone, julienned 4.00oz 1 1 additional 45 minutes, or until bread is well browned and soundd hollow when tapped with a finger. Remove from pans and cool on wire racks. oes, sliced 12.00 10215 Red onions, sliced 2.00 10215 Nicoise olives 20.00 Make a simple syrup with the water and sugar. Bring to a boil and cook over low heat till sugar is dissolved. Add gillyflowers (and lemon verbena, if using) and remove from heat. Put a lid on the pot and leave it on until mixture is cool. When cool, pour into an ice cube tray without dividers and place in the freezer. After ice crystals have formed, transfer sorbet mixture from tray into mixing bowl, add lemon juice (to taste) and egg white and whip. Put back into tray, freeze again, and whip again just prior to serving. Garnish each serving with one perfect flower, preferably a gillyflower. und pepper 0.00 8583 (1/4 stick) butter or 2.00tb 8583 Margarine, softened 0.00 8583 Plus 1 Tablespoon V Ginger Apple Compote Peel, core, and thinly slice the apples. Place the vanilla bean in the bottom of a saucepan, then add apples, sugar, and ginger. Stir to distribute sugar and ginger. Add water, cover, and cook gently over low heat until apples are tender, stirring from time to time (about 20-30 minutes) and being careful that they don't boil over. Apple slices should be transparent. Let cool and serve slightly warm with whipped cream or creme fraiche. Serves 6-8. 8584 Flour Rinse chicken; pat dry. In a 10" skillet, cook in hot margarine over medium heat, about 10 minutes or until tender enough to be easily pierced with a fork, turning once. Remove from skillet; cover to keep warm. Drain peaches, reserving syrup. Add water to reserved syrup to make 3/4 cup total; stir in cornstarch and gingerroot. Add to skillet. Cook and stir until thickened and bubbly. Add peaches and water chestnuts; heat through. Season to taste with salt and pepper. Spoon over chicken. Makes 4 servings. 0.00 8584 Honey 3.00tb 8584 Vanilla extract 1.00ts 8585 Eggs 2.00 Combine heavy cream and sour cream, beat until it starts to thicken. Add confectioner's sugar and continue to bean until soft folds begin to form. Beat in vanilla. Fold in minced ginger. 8585 To 2 cups flour 1.50 8585 Baking soda 0.50ts Mix sugar, shortening eggs, water and molasses. Stir in remaining ingredients (except frosting) and cover and refrigerate at least 1 hour. Drop dough by teaspoonfuls about 2" apart onto ungreased cookie sheet. Bake at 400 for 8 minutes or until no indent remains when touched. Immediately remove from cookie sheet and cool. Frosting: mix 1/4 c. oleo (softened) with 2 c. 10x sugar. Beat in 1 T milk and 1 t vanilla until smooth and of spreading consistency. Cut tofu into thin strips about 1/4" by 3/4" by 1 1/2". Set aside. In a blender, blend ginger, garlic, water, peanut butter, soy sauce, 1 ts curry powder & cayenne. Pour mixture over the prepared tofu pieces. Gently turn & press tofu till all the liquid is absorbed. In a large skillet, heat oil & saute onion till translucent. Add remaining curry powder. Stir fry for 1 minute, then add tofu & continue to fry till tofu starts to brown. Pour in soy milk, salt & pepper. Bring to a simmer & add peas. Cook for a further 3 minutes. Just before serving, stir in the almonds. 2.00c 8586 Vanilla sugar;* 0.50c 8586 Chocolate, semi sweet; 60 g 2.00oz 8587 Recipe Of Marshmallow Sqs. 1.00x This dessert is rich, creamy, and refreshing with a bit of a zip from the fresh ginger. Crystallized ginger is candied ginger root, usually available at Asian markets in plastic bags. It will keep indefinitely in a cool place. Serves 4 to 6 Special equipment: ice cream maker In a saucepan, simmer the water, sugar, and ginger for 3 to 4 minutes, stirring occasionally, to make a light syrup. Set aside to cool for 5 minutes. In another saucepan, scald (but do not boil) the milk and cream. Remove the pan from the heat and stir in 1/3 cup of sugar and the ginger syrup. Set it aside fo 15 minutes to allow the flavors to blend. Strain the ginger solids from the milk mixture and discard them. Whisk in the egg yolks and crystallized ginger. Return the mixture to the heat, either in a double boiler or on a heat diffuser. Heat gently, stirring constantly, until the mixture becomes a thin custard. It will thicken slightly but should _not_ be heated to a simmer or boil. Cool and prepare according to your ice cream-maker directions. Vanilla Crisps Vanilla Extract Vanilla Flan With Raspberries Vanilla Frozen Yogurt Vanilla Glaze Vanilla Ice Cream (see Butter Pecan Sauce) Vanilla Ice Cream With Kahlua Combine sugar, salt, and water. Boil to soft ball stage (236 F). Pour slowly, beating constantly, onto egg whites. Add ginger and flavoring. Continue beating until thick and creamy. Vanilla Souffle With Flaming Grand Marnier Turtle Soup #2 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal COMBINE ALL INGREDIENTS in a heavy pot, place over medium heat and cook until the mixture begins to thicken, about 30 minutes. To can, follow regular canning instructions. Makes 3 Cups Varenikas Varenyky (filled Dumplings) Variations On Rice Krispies Marshmallow Squares Variations On World's Best Chocolate Chip Cookies * Chicken breasts should be skinned, boned and split. ~------------------------------------------------------------------------- Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat. Add chicken and saute, turning once, until cooked through, 8-10 minutes. Remove to a serving plate and keep warm. Sauce: Pour broth into skillet and increase heat to boiling and scrape loose browned bits on bottom of pan. Add ginger and cook,stirring frequently, 2 minutes. Stir in mustards and scallions. Season with salt and pepper. Spoon sauce over chicken and serve hot. From: Syd's Cookbook. Veal Cutlets With Capers Veal Cutlets With Cherry Sauce Veal Fricasse With Capers & Dill Veal Fricasse With Capers And Dill Veal Loaf In food processor or with mixer, blend cream cheese, orange juice,marmalade and honey until smooth and fluffy. Mix in orange rind. Makes about 1-1/4 cups. Veal Normande Turtle Soup #2 Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Peel and pit peaches; fin ely chop or grind. Measure 4 1/2 cups into 6- to 8-quart saucepot; add ginger. Measure sugar and set aside. Mix fruit pectin into fruit in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all sugar and stir. B ring to a full rolling boil and boil 1 minute, stirring constantly. Remove from heat and skim off foam with metal spoon. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe jar rims and threads. Cover with two-piece lids. Screw bands tig hly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. * *Or follow water bath method recommended by US DA. Makes about 8 (1 cup) jars 3365 Eggs; large 3.00 3365 Sour cream 0.33c 3365 Salt Small batch preserves cook quickly without scorching in a microwave. In medium sized microwaveable bowl, combine peaches, plums and water. Microwave at high for 6-10 minutes, stirring frequently, or until fruit mixture is very thick. Stir in EQUAL and ginger. Spoon jam into a hot clean jar. Cover and refrigerate for up to 1 month or freeze up to 3 months. Makes 1 cup. PER 1 TBSP: 10 calories, 0. 1 g protein, 0. 1 g fat, 2. 5 g carbohydrate. 3365 Boned leg o This dessert can be altered according to the season and the best fruits and berries available. Preheat the oven to 350 F. Generously grease a 5- to 6-cup loaf pan with the softened butter. Core and peel the pears, then cut them in thin slices. Immediately sprinkle them with the lemon juice and toss well to prevent discoloration of the fruit. Add the gingerroot and maple syrup, and mix well. Into a small cup pour the apple cider, juice or water and add the arrowroot. Stir until dissolved. Drizzle it, with the optional pear liqueur, over the pear mixture, and toss to mix. Spoon the fruit into the prepared loaf pan. Combine the pecans, brown sugar, flour and wheat germ with the melted butter and mix until all the ingredients are moistened. Spoon the mixture evenly over the surface of the pears. (It will be a thicker amount of topping than is usually called for, but John likes the added crunch. ) Bake the crumble for 1 hour, or until the topping is just slightly brown. Serves 4 generously One Serving: = Calories: 594 Dietary Fiber: 8. 2 grams Cholesterol: 23. 3 milligrams Sodium: 19. 8 milligrams Fat: 24. 6 grams 3366 Salt 0.50ts 3366 Pepper 0.12ts 3366 Paprika 0.50ts Cut the ginger in thin slices. Press out the juice of the 5 lemons and the oranges and cut their rinds into shreds. Peel the pears and cut them cross- wise into slices. Add enough hot water to the sugar to dissolve it. When hot, add the lemon juice, orange juice, ginger, lemon rind and orange peel. Lastly add the pears and cook slowly three hours. Place in pint fruit jars 3366 Bay leaf 1.00 Ginger Plum Spareribs In saucepan, stir together plum preserves, corn syrup, soy sauce, green onions, galic and ginger. Stirring constantly, bring to boil over medium heat and boil 5 min. Remove 1 cup of this mixture and reserve. Place spareribs in shallow baking dish. Pour remaining corn syrup mixture over ribs. Cover and marinate in refrigerator at least 4 hrs. Place ribs on rack in broiler pan and broil 6" from heat, turning and basting every 5 min. with marinade for 35-40 min. or until browned and crispy. Heat reserved corn syrup mixture and serve with ribs and cooked rice. Serves 4. 3.00tb 5704 Flour 3.00tb 5704 Milk 1.50c 5704 Egg yolks Cream shortening with sugar and salt, blend with milk and molasses. Stir together flours, baking powder, ginger, cinnamon and nutmeg. Pour liquid ingredients over dry, drop in raisins and stir just enough to moisten flour. Spoon into well-buttered muffin tins and bake at 400 F for about 20 minutes. Serve warm. 5704 Cream of tartar 0.12ts 5704 Sugar Note: No directions. Combine ingredients adding enough flour to make a soft dough. Roll out, cut, bake in hot 425 F. oven. This should make a LOT of cookies. Source: Mrs. Margaret Wolber, McDonald Grange, Hardin County, OH Pauline Sooy, Belden Grange, Lorain County, OH 5704 Whipped cream 0.00 5705 Eggs, beat unt Combine the soy sauce and ginger. Bring to boiling; serve hot. 5705 and very frothy 0.00 5705 Cane sugar, adding one cup 4.00c 5705 at a time; beat until very 0.00 5705 sm * You can use butternut, acorn or pumpkin squash. Serve cupfuls of this elegant, colorful soup as a starter to a fall menu. For a creamy version, add light cream or buttermilk when reheating the soup before serving. In a 2 quart casserole, combine butter, onions, garlic and gingerroot. Microwave at High for 4 to 5 minutes or until onion is very tender, stirring once. Blend in flour; stir in chicken stock and squash. Microwave at High for 7 to 9 minutes until boiling and thickened, stirring once. Puree in a food processor or blender until smooth. Add orange juice and rind; season with salt, pepper and nutmeg. Thin with additional stock, or add cream or buttermilk. Microwave at High for about 2 minutes or until very hot. Ladle into heated soup bowls and sprinkle with chopped parsley. 0.00 5705 mixture 0.00 Cut eggplants in half lengthways. Hollow out shells & set aside. Cube eggplant pulp. Saute onions & eggplant cubes in oil till tender. Add a tb or so of tamari to taste. In a large bowl, mix eggplant mixture, ginger, celery, peppers, peanut butter, cayenne & nutmeg. Place in eggplant shells & bake at 350F for 45 minutes. 5705 briskly while adding to 0.00 Info: From December 10, 1991, The TAB, Framnigham Edition posted by Perry Lowell, COOKING Echo, Dec. '91 Serves 4. Put the sherry, sugar, spices, and lemon juice into a large mixing bowl. Stir until well-blended, then leave to soak for at least half an hour. Beat the cream until it is stiff. Fold in the chopped ginger. Chill thoroughly. Before serving divide into four serving bowls and top with crumbs of crystallized ginger and a shake of nutmeg. Nutrition information per serving (1/4 recipe): 269 calories (72% from fat); 22 grams fat; 82 mg. cholesterol; 1 gram protein; 16 grams carbohydrates; 29 mg. sodium. 0.50ts g 19055 Whole white peppercorns 0.50ts h 19055 Ground nutmeg 0.25ts i 19055 Lemon About 6 cups raw vegetables such as cucumber slices, carrot sticks, red or green bell peppers strips, small celery stalks, sugar snap peas, and cherry tomatoes. Rinse tofu under cool running water, let drain, then drop into a blender or food processor. Whirl smoothly with onion, ginger, garlic, oil, soy sauce, and cayenne. If made ahead, cover and chill up to 3 days. Pour into a small bowl; accompany with vegetables. Scoop onto vegetables to eat. Makes about 1-3/4 cups, 7-9 servings of 3-4 tb each. 1.00c n 19055 Mushroom caps 24.00sm o 19055 Cooked crayfish tails 24.00 p 19055 - shelled, -=OR=- 0.00 q 19055 -Cooke Scald and peel the green and red tomatoes and cut in quarters. Add the sugar and spices and the sliced lemons. Bring to a boil and then reduce heat and cook slowly until mixture is thick. Pour into sterilized jars and seal. 19056 Vegetable Oil 1.00ts b 19056 Onion; Minced 1.00c c 19056 Combine all ingredients and whisk to blend well. Makes about 1/2 cup. Store in refrigerator for a short period. Serve with hearty salads, fish, beef, or vegetable chunks. lb e 19056 Celery; Minced 1.00c f 19056 Green Bell Peppers; Minced 1.00c g Makes one 7 1/2 X 11-inch rectangular tart Preheat oven to 325 F. Put the eggs in a mixing bowl and beat with a fork. Blend in the sugar, salt, molasses, and corn syrup. Stir in the butter, vanilla, and lemon or orange rind, mixing until thoroughly blended. Add the chopped pecans. Pour the filling mixture into the pastry shell and neatly arrange the pecan halves in rows on top. Bake for 45 to 50 minutes, until the pastry is lightly browned and the filling set. Let the tart cool on a rack before cutting and serving. Salt 0.50ts l 19056 Hot Sauce; Or To Taste 0.50ts m 19056 Pepper 0.25ts n 19056 Red Kidney Beans; * 12.00oz Peel, core, and roughly chop apples. Place in a food processor, and add crystallised ginger. Blend until ginger is coarsely chopped. Add to loaf ingredients and mix together thoroughly. Pour into two well buttered 18cm x 8 cm (7 1/2 x 3 inches) loaf pans. Bake in a moderately hot oven at 190 C for approx 40 minutes or until a skewer when inserted comes out clean. Turn onto a wire rack and cool. Spread over yoghurt icing and decorate with extra sliced crystallized ginger. Yoghurt Icing: Mix together 1 cup icing sugar and 2 tablespoons natural low-fat yoghurt. top of the stove. Cover and bring to a boil. Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon. Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender. Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour. Cook, stirring, 2 minutes and remove from heat. Set aside until the meat is cooked. When Most people think of Trinidad, Guyana, and Martinique when they think of East Indian influences on Caribbean cooking. Jamaica, however, has had its share of that influence as well, as proved by this chutney that is prepared from bananas and ginger. Makes about 3 1/2 cups. Place the onions, bananas, dates, and vinegar in a nonreactive saucepan. Stir them to mix well and cook over low heat for 20 minutes. Add the remaining ingredients and stir to make sure they are well combined. Continue to cook until the chutney has a jamlike consistency. Remove from the heat and place in sterilized jars. This chutney can accompany cold meats, grilled meats and, of course, curries. It will keep for 3 weeks in the refrigerator. 2.00tb 8446 Sugar 5.00ts 8446 Light corn syrup 1.00tb Melt butter in heavy large saucepan over medium heat. Add carrots and onions. Cover saucepan and cook until vegetables begin to soften, stirring occasionally, about 15 minutes. Mix in ginger, orange peel and coriander. Add 2 cups stock. Reduce heat to medium-low. Cover pan and simmer soup until carrots are very tender, about 30 minutes. Puree soup in batches in processor or blender. Add remaining 3 cups stock and half and half to soup. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. ) Cook over medium heat until warm. Ladle into bowls. Sprinkle WITH PARSLEY AND SERVE. nd pepper to taste, place in oven to keep warm. Add some butter to the frying pan. Add the mushrooms and cook 3-4 mins. Add the wine and heat on high 2-3 mins. more. Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins. Add the creme and continue to heat 1 min. more. Dilute the cornstarch with a few drops of water and add to the sauce. Add the lemon This is very good served with roast duck or pork. SIMMER THE RHUBARB and the orange juice with 1/2 the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving. Makes 2 Cups 8447 Butter 2.00oz 8447 Salt Place pork on rack in shallow roasting pan; insert meat thermometer in thickest portion. Roast, uncovered, in 325 F oven for 1 hour or until thermometer reads 170F. Remove from oven, cover and keep warm. Drain pineapple, reserving juice. Combine reserved juice, orange juice, cornstarch, soy sauce, ginger, and red pepper. Set aside Cook vegetables and garlic in hot margarine for 3 to 4 minutes. Stir sauce and add to vegetables. Cook and stir until bubbly. Cook and stir for 2 minutes more. Stir in pineapple and heat through. Slice pork. Spoon sauce over pork and serve. MICROWAVE DIRECTIONS: Roast pork as directed. Drain pineapple and make sauce. In a 1 1/2-quart microwave casserole, micro-cook onions, carrots, garlic, and margarine, covered, on High for 3 to 4 minutes until crisp-tender, stirring once. Stir sauce and add to vegetables. Cook, uncovered, on High until thick and bubbly, about 3 to 5 minutes, stirring each minute. Stir in pineapple. Cook, uncovered, on high for 1 to 1 1/2 minutes to heat through. Serve as directed. 3373 Tart apple peeled sliced 1.00 3373 Brandy 5.00tb 3373 Freshly cooked wild rice 0.00 3374 Boneless Dissolve gelatin in boiling water. Add lemon juice and ginger ale. Add pears. Spoon into molds. Chill until firm. Unmold. ** FROM JOYS OF JELL-O 8.00oz 3374 Chicken broth,divided use 1.00c 3374 Onion,finely chopped 1.00lg 3374 wooden popsicle sticks Push blueberries and ginger through hopper with grapes. Pour juice into cups, add sticks and freeze. alt 0.50ts 3374 Pepper 0.25ts 3374 Dash caraway seed 0.00 Place almonds in a 8 to 9 inch square pan. Bake in a 350~ oven until golden, 10 to 15 minutes. Let cool, coarsely chop, and set aside. In large bowl of an electric mixer, beat sugar, butter, molasses, and ginger until smooth. Add eggs, 1 at a time, beating after each addition. In a bowl, stir flour, baking powder, cinnamon, nutmeg, cloves, allspice and almonds. Add to egg mixture; stir to blend. On 2 greased 12x15 inch baking sheets, use well-floured hands to pat dough into 4 flat loaves, spacing them evenly on sheets; each loaf whould be about 1/2 inch thick, 2 inches wide and the length of the baking sheet. Bake in a 350~ oven until browned at edges and springy to touch, about 25 minutes; switch positions of pans halfway through baking. Let loaves stand on baking sheets until cool to touch, then cut into long, 1/2-inch thick diagonal slices. On baking sheets, arrnge slices close together with a cut side down. Return to oven and bake at 350~ until cookies are brown, 15 to 18 minutes longer; switch positions of pans halfway through baking. Transfer biscotti to racks and let cool completely. Serve, or store airtight up to 1 month; freeze for longer storage. Makes about 50. 3.00tb 3375 Fresh grated parmesan cheese 0.00 3375 Flour 0.00 CAKE: Cream together butter and molasses; add unbeaten egg; blend well; add sifted dry ingredients alternately with milk; beat until smooth. Pour batter into sprayed 9" round cake pan or springform. Bake at 350F for 40 minutes. When cool, remove from pan; split in half. Put together with the following filling: FILLING: Soak gelatine in cold water for 10 min. Heat milk to scalding in top of double boiler (or med. saucepan set into lge. saucepan). Stir in mixture of sugar, salt & corn starch; cook in top of double boiler until mixture begins to thicken. Add vanilla and apricot to beaten egg, then add to the mixture in the double boiler. When slightly thickened, stir in gelatine until dissolved. Chill until mixture jells (around 1 1/4 hour). When filling is firm enough, spread between layers of gingerbread. If desired, top with whipped topping. Serves 6-8. 3376 Dried oregano 0.75ts In a large bowl, combine all ingredient. Beat vigorously with a spoon until very well blended, about 1-1/2 minutes. Pour the batter into a 8x8x2-inch, greased and floured pan. Bake in a preheated, 350 degree F oven for 30 to 35 minutes or until center springs back when lightly touch. Cool 10 minutes. Remove from the pan and set on a rack. Serve as a hot bread or as a dessert with a whipped topping. Make 6, 2x4-inches servings. 4.00 j Makes 2-3 Medium-sized houses. Pour melted Crisco into mixing bowl. Cool slightly; add sugar and Karo, blending well. Add eggs, mixing all until smooth and creamy. Put salt, baking soda and spices into mixture and begin to add flour, just a little at a time. DON'T HURRY THIS STEP! Continue adding as much flour as the dough will absorb. Bake house pieces at 375 degrees for 5-8 minutes. Hints: Make permenant pattern pieces of mylar or other plastic sheet. To roll out: Use heavy duty foil (splash a few drops of water under it so it will stay stationary), roll the dough out, cut into desired shapes that are 1" apart. Remove the excess dough. Place the foil holding the pieces to bake on a cardboard, place in oven and REMOVE THE CARDBOARD BEFORE SHUTTING OVEN DOOR. If pieces bake together, cut apart immedietely after removing from oven. Windows: Must be cut before baking. Can add crushed hard candy for "glass" To Assemble" Use royal Icing: 1 1/2 c warm water, 12 Tbsps Meringue powder, 4 pounds powdered sugar. Beat the water and mer. powder til frothy. Add as much p. sugar as necassary. Do not make icing stiff or house will not hold together as long. Using #5 tip, squeeze out icing on both sides of back of house. Stand it up and add sides. Prop with cans of soup, ect. , if it doesn't stay firmly together. Place icing on ends of standing sides and add house front. Let dry for 10-15 minutes, then add roof and chimney. Decorate with desired candies using royal icing to place decorations on. Let dry and store covered away from dust. tle flour as possible in this process or the scraps will be come tough and heavy. Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven. Do NOT overcrowd. Stir and cook for about 3 to 4 minutes. Drain in a colander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking. Do NOT pile the dumplings on top of each other as this distorts their shape. If the varenyky are to be f Sift dry ingredients together into a large bowl, mixing well. With a pastry blender, cut in the shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight contaniner and label Gingerbread Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 13 cups of mix. VARIATION: Substitute 2 cups of brown sugar for granulated sugar. g 12406 Honey In a mixing bowl cream the shortening and sugar until light and fluffy. Stir in the molasses, then add the eggs one at a time beating well after each. Dissolve the soda in a cup with the buttermilk. In a separate bowl combine the flour with the spices and add to the creamed mixture alternately with the buttermilk. Stir in the pecans and raisins. Store the batter in an airtight container in the refrigerator. When ready to bake fill greased muffin cups 2/3 full. Bake in a 350 degree oven for about 20 minutes or until done. To bake unchilled, reduce baking time to l5 minutes. Batter may be stored for several weeks in the refrigerator. Makes about 6 dozen muffins. a 12407 Of milk 0.33c b 12407 Sifted flour 1.00c c 12407 Baking powder Combine baking mix,milk,egg,molasses,sugar,ginger,cinnamon and nutmeg. Pour 1/2 cup of batter in preheated waffle iron. Texture of finished waffle will be cake-like;it is not intended to be crisp. Do not overbake because waffle will burn. Repeat with remaining batter. To make Peach Sauce:Drain liquid from peaches into a 4 cup glass measure. Stir in cornstarch mixed with lemon juice. Heat on medium until mixture thickens. Cut peach slices into pieces and add to sauce. Serve over waffles. Makes about 6 waffles. 3376 Fresh lemon juice 0.25c 3376 Thin slices lemon 8.00 3376 Capers 2.00tb 3376 Finely minced fresh Cut Country Pride Chicken Tenders in half. Drain oranges;reserve 1/2 cup syrup. Cook ginger in hot oil 30 seconds. Add chicken and stir fry about 3 minutes. Add snow peas,reserved syrup and stir fry sauce. Heat to boiling, stirring. Reduce heat, cover and cook 2 minutes. Top with orange sections. Serve over rice. Makes 4 servings. 3377 Garlic cloves, cut in half 2.00 3377 Veal - 1/2 leg or: Place the apricots in a bowl, pour juice over, let soak at least 4 hours to overnight. Drain the aprictos, reserve juice. Preheat the oven to 325 degrees F. Combine scallions, bread, 4 of the apricots chopped, nuts, butter, egg, candied ginger, and salt and pepper. Wash and dry the chicken(s). Rub the skin with ground giner and season with salt and pepper. Stuff the bird(s). Place breast-side up in a roasting pan just slightly larger than chicken(s). Pour shrry over and place in oven. (Figure 25 minutes per pound for cooking time. ) After 15 minutes, pour the apricot juice over and baste with the surrounding juices. Roast 15 minutes longer, then smeal the bird(s)'s skin with honey and surround them with the apricots. (If you are cooking a large bird, add apricots about 20 minutes before chicken is cooked. ) Baste with the apricot juice and surrounding juices. For smaller chickens, baste one more time; for larger one, continue to baste every 15 minutes. When chickens are cooked, remove to platter and let stand 10 minutes before carving. Serve juices on the side. Serves 4 A golden bird the color of Leo, which relates to the warmth and energy of the incandescent Sun. Serve this glorious dish with boiled new potatoes and a green salad, and with the apricot juices that surround the chicken in place of gravy. 3378 Pepper; or to taste 0.25ts Cut grapefruits horizontally in half. Using grapefruit knife or paring knife, cut all around grapefruit halves and between membranes to release segments. Place segments in bowl, discarding seeds. Cut segments in bowl, discarding seeds. Cut all membranes from 6 grapefruit halves; discard remaining grapefuit halves. Place large scoop of ice cream in each reserved grapefruit half. Cover and place in freezer until ready to use. Add sugar and ginger to grapefruit in bowl and toss gently. Cover and refrigerate at least 2 hours or overhight. Spoon some grapefruit mixture over ice cream in each grapefruit basket. Garnish with mint. Serve, passing remaining grapefruit mixture separately. 0.25lb 3379 Scallopine of veal, cut 0.50lb 3379 Into 1/4 inch slices 0.00 *Fresh Anjou pears should be pared, cored and coarsely chopped. In a saucepan, combine brown sugar, vinegar, salt, cinnamon and red pepper. Bring to a boil. Reduce heat and simmer, uncovered, 10 minutes. Finely shred peel from lime and lemon; squeeze juice from each. In a large bowl combine lemon and lime peel and juices, pears, peppers, onion and ginger. Add raisins, mixing gently. Add mixture to hot syrup. Heat to boiling; reduce heat and simmer, uncovered, about one hour or till thick. Ladle chutney at once into hot, clean pint jars, leaving a 1/4 inch headspace. Store the jars in the refrigerator. 3382 Veal Cutlets; Sliced Thin 1.00lb 3382 Salt 0.50ts 3382 Pepper 0.25ts A little fatty but great in a sandwich with cucumber slices! Puree the tofu and tamari into a smooth thick paste. Transfer into a bowl. With a fork, vigorously beat in all remaining ingredients. =-If you are like me, just toss everything into the blender and forget the fork part=- Let stand 30 mins at room temperature before serving. This will keep 3 to 5 days covered in the refrigerator. 3382 Evaporated Milk 2.00tb In a 1 1/2 qt. casserole combine chicken broth, sherry and ginger. Cook, covered on 100% power for 4-6 minutes or till boiling. Stir in vegetables and chicken. Cook, covered, on high 3-5 minutes or till vegetables are crisp-tender and chicken is treated through, stirring once. Makes 2 main dish servings. (Foe low wattage ovens cook broth mixture 9-11 minutes and soup 6-8 minutes) From BH&G Step-By-Step Microwave Cookbook r Brandy 2.00tb Tender cooked summer peaches lie beneath a dark, chewy mantle of crushed gingersnap cookies and chopped walnuts. Sample the peaches while making this dish; if they're not perfectly sweet, add an extra tablespoon of brown sugar. Makes 4 servings 1. In 1-quart microwave-safe dish, combine peaches and brown sugar; set aside. Place gingersnap cookies in clear plastic bag and seal. With rolling pin, crush gingersnaps to make crumbs. (We do this by hand and not in a food processor to ensure that we get crumbs and not large chunks amid fine dust. ) Add walnuts and oil to gingersnap crumbs in bag, rubbing mixture to blend. Sprinkle gingersnap mixture; cover and microwave on high (100 percent) 2 minutes longer. (If microwave does not have carousel, rotate dish after the first 3 minutes. ) Cool crisp 20 to 25 minutes before serving. Nutritional information per serving using 2 tablespoons sugar - protein: 2 grams; fat: 5 grams; carbohydrate: 43 grams; fiber: 4 grams; sodium: 83 milligrams; cholesterol: 0 milligram; calories: 195 3384 Garlic cloves, cut in half 2.00 3384 Veal - 1/2 leg or: 1.00 3384 3 or 4 lb rolled shoulder 0.00 3384 of veal *Canadian all purpose flour is very hard; the American equilvant is bread flour This recipes comes from the town of Fergus, Ontario, founded by two Scots in the 1880s. A girdle is a large cast iron pan. Heat flat cast iron pan on low heat for 10 to 15 minutes or until hot. (To test, sprinkle with a little flour; if it browns in 10 to 15 seconds, the pan is hot enough. ) Meanwhile in a large mixing bowl, stir flour, baking powder, salt and sugar; with fingertips, rub in shortening or lard till crumbly. Whisk egg with 1 cup of the milk. Make a well in the centre of the dry ingredients; pour in the liquid. With wooden spoon, stir to make soft, but not sticky dough, adding more milk as needed. Turn out onto floured board, knead 3 or 4 times. Pat or roll to no more than 1/4 - 1/2 inch. With sharp knife, cut into small triangles. Place a few at a time on pan; cook, rotating scones occasionally for 5 to 6 minutes or until bottoms are browned. Serve hot. MAKES: approx 2 DOZEN 19062 Coco Combine ingredients. Heat to boiling. Stir until sugar is dissolved. Wipe all grains of sugar from sides of saucepan with a damp cloth. Boil without stirring to the hard crack stage (285 - 290 F). Carefully remove all grains of sugar from sides of saucepan. Remove saucepan from fire. Set in pan of cold water to stop boiling instantly. Remove from cold water and set in pan of hot water. Place each piece of fruit or nuts on a fork. Dip into sirup. Drain. Place at once on waxed paper. When sirup becomes too thick, reheat by placing over hot water. g 19062 Water 1.50c h 19062 Vegan margarine 0.00 i 19062 -for greasing 0.00 j WASH FRYER PIECES; pat dry with paper towels. Combine flour, salt and pepper in large plastic bag. Shake pieces to coat well. Heat oil in large 12-inch skillet over medium-high heat. When hot, add chicken pieces, being careful not to crowd pan. (It may be necessary to cook chicken in batches). Decrease heat to medium. Cook, uncovered, until well browned on underside, about 15 minutes. Use tongs to turn. Cook, uncovered, until browned on underside, about 12-15 minutes. Transfer chicken to double-thickness of paper towels to blot excess fat. 0.00 o 19062 Confectioners' sugar 0.00 p 19062 VEGAN LEMON CAKE VARIATION --------- 0.00--------- q 19062 -additional flour 0.50c COVER NOODLES WITH WATER until soft and pliable, about 15 minutes. Drain. Add noodles to a large pot of boiling water. Reduce to medium heat and cook until noodles are plump and glass-like (2 minutes). For a crunchy texture, just dip them in boiling water for 5 to 10 seconds. Drain and rinse with cold water. Chill. In a large pot of water blanch the shrimp for 5 seconds until they curl and turn pink. Remove and cool. Add oil to a wok or skillet. Add chicken; saute until it loses its pink color. Break into small morsels. Season with salt and pepper to taste. Cool. Mix together chiles, lime juice, nam pla, sugar, shallots and coriander. Add chicken, shrimp and chilled noodles; mix well. Serve over a bed of shredded lettuce. Garnish with crisp fried shallots. b 19063 Vegan margarine; PLUS: 0.25lb c 19063 Vegan margarine 4.00tb Blend above ingredients and spread on cooked corned beef. Bake in 350 F oven for 15-20 minutes. 1.00c e 19063 Mixed dried fruit 1.50c f 19063 Mixed candied peel 0.25c g 19063 Glac cherries 0.25c In a large saucepan combine the McIntosh apples with the water and lemon peel, bring the water to a boil and simmer the apples, covered, for 20 minutes, or until tender. Cook the mixture, uncovered, over moderately high heat, stirring, until the water is almost evaporated. Force the mixture through a food mill into a bowl, and allow the puree to cool. (I zap it in my food processor, until it is a puree). Generously butter a 9" springform pan and preheat the oven to 350 deg. In a large bowl cream the butter, beat in the sugar and beat the mixture until light and fluffy. Beat in the egg and the apple puree. Into a bowl, sift together the flour, baking soda, cinnamon, nutmeg, cloves and salt. Stir the flour mixture and the pecans gently into the apple mixture and pour the batter into the springform pan. Peel and core the Granny Smith apples, halve them lengthwise and cut them crosswise into thin slices. *Arrange the apple slices decoratively in bunches on the batter, pressing them lightly into the batter. Bake the cake in the middle of the oven for 1 1/4 hours, or until a cake tester inserted in the center comes out clean. Remove the cake to a rack. In a small saucepan melt the jam over low heat, brush it over the cake and let the cake cool in the pan on a rack for 20 minutes. Run a sharp knife around the edge of the pan to loosen the cake and remove the sides of the pan. Serve the cake warm or at room temperature with the whipped cream, if desired. Note: If you prefer, substitute 3 large firm pears to make the fruit puree. Use 2 firm but ripe unpeeled pears, halved lengthwise, cored and cut into thin slices for the top of the cake. Note:* You should be able to make about 14 groups bunches of the sliced Granny Smith Apples, and arrange them in 12 groups around the cake, with two groups in the center, sort of like a flower. Press the slices in, keeping the round side of the slices up, and pressing them straight into the batter. This is a lovely looking cake. I have only made it once. it was quite simple, yet very elegant looking and different. 7552 Veggie broth 3.00c 7552 Potato,medium,peeled/grated 1.00 7552 Mushrooms,fresh,sliced 0.50lb 7552 Tomato,peeled/chopped Preheat oven to 375'F. (190'C. Butter an 8"-round baking pan. To make pastry, sift flour and salt into a bowl. Add butter and cut in finely until mixture resembles bread crumbs. Stir in 1 tablespoon of sugar, egg yolk and cold water. Knead gently until smooth and chill 15 minutes. Sprinkle with remaining sugar. Peel, core and cut apples in fairly thin slices. Arrange a layer of apple slices in overlapping circles in bottom of pan. Mix remaining apple slices with lemon peel, cornstarch and spices. Spoon on top of arranged apple slices. Roll out pastry to an 8" circle. Place on top of apples and press gently. Prick several times with a fork. Bake in preheated oven 40 minutes or until pastry is golden brown. Carefully turn out tart onto a warm serving plate. Combine jam and lemon juice in a saucepan and heat gently until melted, stirring until smooth. Spoon hot jam mixture over tart. Serve hot or cold with whipped cream. Garnish with mint sprig, if desired. 7552 Noodles,wh Rinse chicken and pat dry. In a large skillet, cook chicken and nuts in margarine over medium heat for 8 to 10 minutes or until chicken is tender, turning occasionally. Transfer chicken to a serving platter, reserving juices in skillet. Season chicken breasts, lightly, with salt and black pepper; keep warm. For glaze, stir preserves, vinegar and ginger into juices in skillet. Cook and stir over medium heat for 1 to 2 minutes or until mixture is heated through. Spoon glaze over chicken breasts. Makes 4 servings. 00 F. Grease an 8-inch layer cake pan and line with a double layer of greased wax paper Sift the flour with the mixed spice into a mixing bowl. Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds. Warm half the soy milk or water in a small saucepan and add the vinegar. Dissolve the baking soda in the rest of the soy milk or water, then garnish whole cloves Preheat oven to 325 deg. Set bacon in baking pan and pour apple cider* over. Bake 14 minutes per pound, basting bacon with pan juices every 15 minutes. Whisk maple syrup and mustard in small bowl. About 15 minutes before end of baking time, score outside of bacon diagonally to form diamonds. Stud decoratively with cloves. Brush with syrup mixture and continue baking until brown and well glazed, basting once or twice. Transfer to heated platter. Slice thinly to serve. *Can substitute other unsweetened fruit juice, beer or ginger ale. ce cook pasta in a large bowl. In a skillet, bring sherry to a simmer. Add green onions & saute for 1 minute, stirring. Add tomatoes & chives. Saute 2 minutes till tomatoes are slightly softened. Toss with pasta & set aside. In a small bowl, dissolve cornstarch in cold broth & pour into skillet. Heat to simmering. Add soy cheese & whisk over low heat till mixture is thickened. Remove from heat. Stir in mustard, pepper & salt. Separate cauliflower into flowerets. Wash well & drain. Heat 3 tb oil over high heat ni a skillet. When very hot, add coriander & fry for 10 seconds. Add ginger & chilies & stir for a couple of seconds. Immediately add turmeric & salt. Follow at once with the cauliflower. Stir rapidly to prevent burning & to distribute the spices. Add 1/4 c hot water. Reduce heat, cover & cook for 20 to 25 minutes, stirring once or twice during the cooking. Increase heat to medium & stir fry to evaporate remaining moisture & to lightly brown the cauliflower, 5 to 10 minutes. Stir carefully. If vegetable looks dry, stir in the rest of the oil. Add lemon juice & coriander leaves. Serve immediately. 8455 yrup 0.00 8455 Ginger; ground 0.50ts 8455 Cinnamon; gr Heat oven to 475'. Measure flour and 1/2 teaspoon salt into bowl; cut in shortening. Sprinkle in water, 1 tablespoon at a time, mixing until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into ball; shape into flattened round on tightly floured cloth-covered board. Roll pastry into 13-inch circle with floured stockinet-covered rolling pin. Cut circle into 4 1/2-inch rounds; fit rounds over backs of muffin cups or small custard cups, making pleats so pastry will fit closely. (If using individual pie plates or tart pans, cut pastry rounds 1 inch larger than inverted pie plates; fit onto pie plates. ) Prick all over with fork to prevent puffing. Place on baking sheet. Bake 8 to 10 minutes. Cool tart shells before removing from pans. Mix cornstarch, 1/3 cup sugar, 1/8 teaspoon salt and the cinnamon in 1 1/2-quart saucepan. Gradually stir in reserved cherry syrup and 2/3 cup wine until mixture is smooth. Cook over medium heat, stirring constantly, until sauce thickens and boils. Boil and stir 1 minute. Remove from heat. Stir in cherries and a few drops of food color. Beat cream cheese and 1 tablespoon wine in small mixer bowl until light and fluffy. Spread cream cheese mixture evenly in tart shells. Spoon cherries and syrup over cream cheese mixture. Refrigerate until chilled. Beat cream and 1 tablespoon sugar in chilled small mixture bowl until stiff. Serve tarts with sweetened whipped cream. NOTE: If using self-rising flour, omit 1/2 teaspoon salt. Pie crusts made with self-rising flour differ in flavor and texture from those made with plain flour. il 0.25c b 19069 Finely chopped mushrooms 1.25c c 19069 Finely chopped carrots 1.50c d SERVE HOT, AS A DESSERT BREAD OR FOR A FANCY BRUNCH Put all ingredients in the order given into the bread pan, select WHITE bread, and push Start. After bread is cooled, blend powdered sugar with milk. Drizzle over loaf. NOTE: Enjoy the lovely aroma of this bread while it's baking and the sweet, spicy taste when it's done. Serve hot, as a desert bread, or for a fancy brunch. The perfect companion for fresh fruit and poached eggs. Makes 1 loaf, 8 slices. Each slice: 164 calories; 1 gm dietary fiber, less than 1 gm soluble fiber; 33 gm carbohydrates; 4 gm protein; 2 gm fat (1% calories from fat); less than 1 mg cholesterol; 269 mg sodium; 69 mg potassium; 28 mg calcium. 0.33c j 19069 Chopped dill 2.00tb k 19069 Tahini (sesame seed paste) 3.00tb Mix cereal with 1/2 cup sugar, the instant coffee and cinnamon; set aside. Mix flour with 1 cup sugar, the baking soda, baking powder and salt in large mixer bowl. Add sour cream, butter, eggs and vanilla. Blend at low speed with electric mixer, then beat for 1 minute at medium speed. Spread one third of the batter in a greased 8 inch square pan; sprinkle with half of the cereal mixture. Repeat layers and top with remaining batter. Bake at 350 degrees for 45 to 50 minutes, or until tooth pick inserted into the center comes out clean. Cool in pan; spread with coffee glaze. Coffee glaze: Gradually blend 2 tb cooled brewed Maxwell House coffee into 1 1/2 cups sifted confectioners sugar. Makes enough to glaze the top of an 8 or 9 inch square cake or 10 inch tube cake. r 19069 Ground cumin 0.75ts s 19069 Oil 0.00 Place corned beef in large pot and cover with boiling water. Bring to a boil,lower heat,cover partially and simmer as slowly as possible for about 3 hours or until very tender when tested with a fork. Preheat oven to 350 degrees. Mix marmalade,mustard and sugar together in a small bowl. When meat is done,remove from pot and drain. Place meat on an oven proof serving dish and pour marmalade mixture over it, coating thoroughly. Bake beef for 30 minutes or until glaze is crisp and brown. Serve hot or at room temperature with boiled cabbage,potatoes and or carrots. Serves 6 to 8. into 1/3-in dice 0.00 d 19070 Trimmed fennel bulbs 2.00lg e 19070 - cut into 1/3-in dice 0.00 f 19070 Chicken stock or broth Mash 1 pt of the strawberries, using a fork, and set aside. Combine the sugar and cornstarch in a 3 quart sauce pan. Stir in the water and mashed berries. Cook over medium heat, stirring constantly, until the mixture comes to a boil, then cook 2 minutes longer. Remove from the heat and stir in the food coloring. Cool to room temperature. Fold in the remaining 2 pts of strawberries and turn into the baked pie shell. Chill in the refrigerator at least 2 hours. To serve, top with puffs of sweetened whipped cream 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019062 0000019063 0000019063 0000019063 0000019063 Servings: 2 In 8" square baking dish melt butter. Stir in syrup, cinnamon and cloves. Cut squash into rings, put in syrup and microcook on high 3 to 6 minutes, or until almost tender. Top squash with ham slices, microcook on high 2 minutes. Pour orange juice over all, microcook on high for 2 minutes. Let stand 3 minutes before serving. From the recipe files of Sheila Exner - September 1991 0000019064 0000019064 0000019064 0000019065 0000019062 Preheat oven to 450 degrees. Pat pork chops dry. Season meat with salt and pepper. Melt butter in heavy large skillet over high heat. Dredge pork chopes in flour, shaking off excess. Add to skillet and cook until brown, about 4 minutes per side. Transfer to roasting pan (do not wash skillet). Bake pork chops until thermometer inserted in thickest part registers 145 degrees, about 20 minutes. Preheat broiler. Pour off drippings from skillet. Add vinegar to skillet and bring to boil, scraping up any browned bits. Add maple syrup. Reduce heat to low, cover and cook 10 minutes. Meanwhile, transfer chops to broiler pan. Pack 2-1/2 tablespoons brown sugar evenly atop each. Broil pork until sugar is dark brown and glazed, turning pan to brown evenly, about 1 minute. Serve, passing sauce separately. 0000019069 0000019069 0000019069 0000019069 0000019069 0000019069 0000019069 0000019069 0000019069 0000019062 Servings: 24 Remove any rind left on the ham and score the fat diagonally to give a diamond effect. Insert a whole clove in the center of each diamond. Place ham, fat side up, on a cooking grill. Pour apple cider over ham, allowing excess to go into water pan. Cover and smoke-cook 3 - 4 hours, brushing with glaze occasionally during the last hour of cooking time. Slice and serve with a variety of cold salads and an off-dry wine such as a white zinfandel. From The Gazette, 91/06/26. In skillet, in hot oil, brown half the chops 10 minutes, or until browned. Repeat with remaing chops. Spoon off fat. In skillet, combine soup and water. Heat to boiling. Return chops to skillet. Cover; cook over low heat 10 minutes or until chops are no longer pink, stirring often. Serve over rice. 0000019072 0000019072 0000019072 0000019072 0000019072 0000019072 0000019072 0000019072 0000019062 Peel and slice potoates into the bottom of a casserole dish. Wash and slice the mushrooms and add to dish. Slice onions and add to dish. Place chicken on top of potatoes, mushers and onions. Pour broth over the top. Season with onion and garlic powder. Bake covered for 40 minutes at 350-375 degrees. Remove cover and bake an additional 20 minutes or so to brown the chicken. 0000019074 0000019074 0000019075 0000019075 0000019075 0000019075 Wash rice well. Soak overnight in plenty of water. If in a hurry 3-4 hours will do. Drain rice and place into cane steaming basket and place on pot to suit. Bring water to boil and cover basket with a saucepan lid. Continue until rice is cooked. Transfer rice onto a clean surface and form into a suitable shape. Stored in a cane basket with lid. Traditionally eaten with gai yang, som dum, laap, phat phet, nam prik or a base for Thai sweets. 0000019076 0000019062 CRUMBLE THE GOAT CHEESE and sprinkle it all over the pizza. In a small bowl toss the walnuts with the walnut or safflower oil to coat. Place the walnuts all over the pizza. Bake according to directions. Makes Enough for 2 9-Inch Pizzas /3-in dice 0.00 m 19070 Mushrooms 12.00lg n 19070 - trimmed, qu Wash mung beans. Put in a deep pot with onions, ginger, garlic, turmeric & 3 cups water. Bring to a boil & simmer for 15 minutes. Add potatoes, cauliflower, salt & another 2 cups water. Cook for 15 minutes. Heat ghee over high heat, when very hot, add cumin seeds & fry till they turn dark brown. Add chilies & red pepper & stir briefly. Pour contents into the stew. Add lemon juice & coriander leaves. Mix well. Serve with plain cooked rice. r 19070 - Cream shortening and sugar. Add well-beaten egg yolks. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to creamed sugar and shortening. Add grated lemon rind. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) 20 minutes. Use lemon filling between layers and cover with seven-minute icing. The Household Searchlight Couscous 1.00c c Sift the flour 3 times. Beat the yolks of the eggs until light, add the sugar which has been sifted several times and beat with eggs until mixture is creamy. Beat the whites of eggs until stiff adding the cream of tartar when partly beaten. Combine the egg mixtures and fold in gently the sifted flour, then the vanilla. Do not beat. Pour into a well-buttered loaf pan which has been sprinkled lightly with flour. Bake at 350 F for 20 minutes. Increase heat to 400 F and bake about 40 minutes. To the recipe for gold cake add: Sift spices with flour, baking powder, and salt. Dredge raisins in 2 tablespoons of the flour. Add raisins and nuts. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 40 minutes. The Household Searchlight 19072 Garlic cloves, chopped 2.00ea b 19072 Cayenne 0.25ts Note: To make ginger juice, place l (2 or 3-inch) piece ginger root in food processor. Puree, then wrap in cheesecloth and squeeze out juice. Butter l0-inch round glass tart or flan baking dish. Set aside. Blend together cream cheese, crystallized ginger, l/2 tsp. sugar and l/4 tsp. vanilla. Spoon cream cheese mixture into centers of apricot halves. Set aside. Whisk together nonfat milk, apricot puree, egg substitute and ginger juice until blended. Stir together flour, baking powder and baking soda. Add apricot mixture to flour mixture, stirring just blended. Pour into prepared baking dish. Push filled apricots at random onto cake batter. Sprinkle with gingersnap cookies. Bake at 375 degrees about 20 minutes or until center of cake tests done. Serve warm with additional apricot puree if desired. For those interested each serving contains: l79 calories, l03 mg. sodium, 8 mg. cholesterol, 3 grams fat, 36 grams carbohydrates, 4 grams protein, and 0. 27 gram fiber. Note: remove zest from orange in lenghwise strips with a vegetable peeler, and chop finely. Preheat oven to 350 degrees. Food Processor Method: In a medium bowl, sift together all but 1/4 c of the flour with the baking powder, baking soda, and salt, and whisk to mix it well. In a food processor with the metal blade, process the sugar and orange zeest until the zest is finely minced. Add the eggs and process for about 30 seconds or until thoroughly blended. Scrape the sides of the bowl. With the motor running, add the oil and extracts and process until blended. Add the sliced almonds and process until finely chopped. Add the flour mixture and process for about 7 seconds or until the flour is almost incorporated. (There will be some flour clinging to the sides of the work bowl. Do not overprocess as the dough will be too stiff to incorporate the flour completely in the processor. ) Electric Mixer Method: Finely grate the orange zest. Finely chop the sliced almonds. Place them both in a medium bowl. Sift together all but 1/4 cup of the flour with the baking powder, baking soda, and salt and add to the nuts and zest. Whisk together to mix them well. In a large mixing bowl, beat the sugar and eggs for several minutes, until very thick and pale in color. With the mixer at medium speed, beat in the oil and extracts. At low speed, gradually beat in the flour mixture. For both methods: Scrape the dough (including any flour from the work bowl) onto a lightly flour counter and knead the dough, adding the remaining 1/4 c flour to form a soft, non-sticky dough. Shape the dough into two 2-inch wide cylinders. Each will be about 7 1/2 inches long. Line up the whole almonds lenghtwise in rows along the dough and press them well into the dough. With the palms of your hands, roll the cylinders on the counter, enclosing the almonds and maintaining the 2-inch diameters of the cylinders. Place the cylinders 2 inches apart on a cookie sheet. In a small bowl, stir together the sugar and cinnamon for the topping. Beat the egg white. Brush the cylinders lightly with the beaten egg white and sprinkle them with the cinnamon topping. Bake on the upper rack of the oven for 30 minutes or until lightly browned and very firm. Cool the cylinders on the cookie sheet for 15 minutes or until just warm. Slip them off the sheet and onto a counter. With a serrated knife, cut diagonal 1/2 inch slices. Place the slices closely together on lightly buttered cookie sheets. Toast the slices for about 8 minutes. Using a small metal spatula, turn them and bake for another 8 minutes or until golden brown. For even baking, rotate the cookie sheets from top to bottom and front to back halfway through the baking period. [I NEVER do this, cause I think you loose too much of your heat when you open the door to do it, so you're no longer baking at the correct temperature. --Leti] Use a small, angled metal spatula or pancake turner to transfer the cookies to wire racks to cook completely. Store in an airtight container at room temperature. Keeps several months. blend well. Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight. Label as Vegetable Dip Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix. Chill at least 1 hour before serving. Makes about 2 cups of dip. 8458 Salt Preheat the oven to 350 deg. In a mediun bowl lightly combine the yolks, 2 table- spoons cream, and vanilla. In a large mixing bowl combine the dry ingredients and mix on low speed for 30 seconds to blend. Add the butter and remaining 6 tablespoons cream. Mix on low speed until the dry ingredients are moistened. Increase to medium speed (high speed if using a hand mixer) and beat for 1 1/2 minutes to aerate and develop the cake's structure. Scrape down the sides. Gradually add the egg mixture in 3 batches, beating for 20 seconds after each addition to incorporate the ingredients and strengthen the structure. Scrape down the sides. Scrape the batter into the prepared pan and smooth the surface with a spatula. Bake 25 to 35 minutes or until a wire cake tester inserted in the center comes out clean and the cake springs back when pressed lightly in the center. The cake should be just starting to shrink from the sides of the pan. It will shrink quite a bit while cooling. Let the cake cool in the pan on a rack for 10 minutes. It will have a level top. Loosen the sides with a small metal spatula and invert onto a greased wire rack. For an attractive top crust, reinvert so that the top is up and cool completely before wrapping airtight. Preparing the pan One 9-inch by 2-inch cake or quiche pan or 9-inch springform pan, greased, bottom lined with parchment or wax paper, and then greased again and floured. Serves 8 Finished Height: 1 3/8 inches; 1 1/8 inches in quiche pan. Store: Airtight: 3 days room temperature, 1 week ref. 2 months frozen. Moisture distributes most evenly the day after. 1.00ts b 19073 Dill Weed 0.50ts c 19073 Paprika 0.50ts d 19074 Corn tortillas Salt and chopped parsley Melt butter in medium saucepan. Saute onion and garlic until tender. Add water, carrots, rice and bouillon mix. Bring to boil; cover and simmer for 20 to 25 minutes. Spoon vegetable mixture, parts at a time, into blender. Cover and blend until smooth. Add salt and parsley to taste. 19074 Thinly sliced onions 0.33c d 19074 Garlic clove, sliced Remove skin and excess fat from chicken. In a 2 quart saucepan, combine soup and cheese;stir over low heat until cheese is melted. Add rice, water, onions and pimento; mix well. Spoon into a 13 x 9" baking pan. Place chicken on top of the rice mixture; cover. Bake @ 350 degrees for 45 minutes. Uncover; sprinkle with paprika. Continue baking 15 minutes or until chicken is tender. Makes 4 to 6 servings. h 19074 Diced green Saute onion until tender. Add tomato and broth; simmer uncovered until sauce is reduced to 2 1/2 cups. In greased 3-qt casserole layer half the spaghetti, all the chicken, half the cheese, then remaining spaghetti. Pour on sauce; sprinkle with remaining cheese. Bake 40 minutes at 325F. This is recipe can be adjusted to fit your likes (budget) without hurting it. I usually use more spaghetti and more tomatoes, and less cheese. It also freezes well; I divide it into two casseroles. 19075 Combine cornmeal, flour, baking powder, soda, and salt; mix well. Add buttermilk and eggs, stirring just until dry ingredients are moistened. Stir shortening into batter. Heat well greased cast iron corn stick pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into pans, filling two thirds full. Bake at 400 degrees for 25 minutes or until lightly browned. -chopped 0.00 f Sift dry ingredients into large mixer bowl. Put eggs, oil and zucchini into blender container, cover and process at Grind 3 cycles or until finely chopped. Add to dry ingredients. Mix @ #5 until well mixed. Stir in nuts. Pour into well greased fluted tube pan. Bake in a preheated 350 degree oven until done, about 1 hour. Let cool 10 minutes; remove from pan and cool on wire rack. Broccoli florets, broken 1.00c j Sprinkle 2 T. Cheese On Each Slice Of Bread; Arrange Apple Slices Evenly Over Cheese. Broil 5 To 6 Inches From Heat Until Cheese Melts. Sprinkle Each Sandwich With 1 T. Green Onions & 2 T. Additonal Cheese. Broil Unitl Cheese Melts. l 19075 Large, tomato coarsely 1.00 m 19075 -chopped 0.00 Combine all ingredients in the pan in the order listed, select white bread and push start. Great for sandwiches. It rises tall and cuts beautifully. 5 -chopped, optional 0.00 p 19075 Fresh minced basil 1.00tb q 19075 Fresh minced thyme 1.00tb Combine all ingredients in the pan in the order listed and select white bread; push start When I make this into Challa, I remove from the breadmaker after the manual mode stops; let rise; braid*; and put an egg wash over the challa. Then bake in a 350 degree oven until a light toasty brown. I usually sprinkle on some type of seeds (sesame or poppy) after the egg wash. *Braiding in the flat manner. The middle one goes under and over; never across. 1.00 Remove skin and all visible fat from chicken. Place pieces in a 2 quart rectangular dish with rib edges toward the center. Remove 1 generous Tbs orange zest (rind); chop fine. Set oranges aside. Combine zest, honey, mustard and curry powder. Spread mixture over tops of chicken breasts. Sprinkle paprika over top and cover, loosely, with waxed paper. Microwave on high 6 minutes. Remove skin from both oranges. Slice each orange into four cartwheels. Add orange to chicken; Cover again. Microwave on high 5 minutes. Pouring juices into a 1 cup glass measure; let chicken stand. Add water to juices to yield 1/2 cup liquid. Blend in cornstarch. Stirring midway through cooking, microwave on high 1 1/2 minutes or until slightly thickened. Serve with chicken. Makes 4 servings. j 19076 Tabasco sauce 0.25ts k 19076 Paprika 0.25t Pull the skin off the thighs. (Not as hard as it sounds, it usually just peels off. ) Rinse in cold water. Put in crockpot. Pour in one can of golden mushroom soup and 1 can water. Cook on high at least 4 hours or until chicken falls off bones. Remove bones. n 19076 Vegetable coating spray 0.00 o 19077 Finely Chopped Green In a large saucepan, bring the peaches and water to a boil over a medium heat. Reduce the heat to low and simmer, stirring often, until peaches are very tender. In a food processor fitted with the metal blade or a blender, process the fruit mixture in batches until smooth. Return the puree to the saucepan and stir in the sugar, lemon juice, lemon zest, cinnamon, and cloves. Bring to a boil over medium heat, stirring constantly. Reduce the heat to low and simmer, stirring often, until thickened and reduced to about 6 cups, about 30 minutes. Ladle the peach butter into hot, sterilized jars, leaving 1/4 inch of headroom. Wipe the rims clean and put the lids on the jars. Process in a boiling water bath for 10 minutes. Remove the jars from the water and cool completely at room temperature. Makes about 3 pints g 19077 Oregano 0.50ts h 19077 Garlic Powd Boil to soft ball stage. Add 1 t. vanilla, 1 t. lemon juice. Pour over 5 qts of popcorn, heated with 1 c. peanuts or 1 c. Walnut meats. Cover wiht hot syrup. Mix and spread. The cut into squares. j 19077 Mint Flakes 0.50ts k 19077 (15 Oz.) Garbanzo Beans 1.00cn l 19077 Heat 1 tablespoon oil in wok or non-stick skillet. Stir-fry garlic until lightly browned; remove and discard. Add pork and stir fry until browned; remove from skillet and reserve. Add 1 tablespoon oil to skillet; heat. Add broccoli and pepper; stir-fry about one minute. Add apple, pork and cabbage; stir-fry one minute longer. Add Sweet and Sour Cooking Sauce; cook and stir until sauce thickens and coats all the ingredients. Sweet and Sour Cooking Sauce: Combine 2 T. chicken broth or water, 1 T. soy sauce, 1 t. EACH cornstarch, sugar, grated fresh ginger root, vinegar and 1/8 to 1/4 t. crushed red pepper. Makes about 1/4 c. 000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010205 0000010206 0000010206 0000010206 0000010206 0000010206 0000010206 0000010206 0000010206 0000010206 Put all the ingredients in the pan in the order listed, select white bread and push start. NOTE: A sweet, different version of raisin bread 00010207 0000010207 0000010207 0000010207 0000010207 0000010207 0000010207 0000010207 0000010207 0000010207 0000010208 0000010208 0000010208 0000010208 0000010208 0000010208 0000010208 0000010208 0000010208 0000010208 NOTE: The amount of flour can vary from 2 1/4 to 2 3/4 cups depending on Stir 1 3/4 cups of the whole wheat flour, sugar, undissolved yeast, salt and cinnamon together in a large mixing bowl. Heat the water and butter in a saucepan over low heat to very warm (120-130 degrees F. Remove from the heat and stir in the buttermilk. Add to the flour-yeast mixture and beat, with an electric mixer on medium speed, until smooth, about 2 minutes. Add the eggs and beat an additional 2 minutes, then stir in the raisins. Gradually add the remaining 1/4 cup of whole wheat flour and enough white flour to make a stiff but light dough. (Heaviness indicates too much flour and the bread will not rise correctly. ) Let rest for 5 minutes. Turn the dough out onto a lightly floured surface and knead until smooth, about 5 to 8 minutes. Cover with the mixing bowl and let rest for 30 minutes. Punch the dough down and divide in half. Let rest 10 minutes, then roll each half to a 12 X 7-inch rectangle. Beginning at the 7-inch side, roll up tightly like a jelly roll and seal the edges. Tuck the ends under to form rounded edges, (the loaf should be about 7 X 3-inches in size). Place on a greased baking sheet. Brush with oil and repeat for the second batch of dough. Cover and let rise in a warm place until almost doubled, about 30 minutes. Bake in a preheated 375 degree F. oven for 25 minutes or until the loaves sound hollow when tapped. Remove from the baking sheet and cool on wire racks for 20 minutes. Frost with the vanilla icing if desired. VANILLA ICING: Combine the sugar, vanilla, and milk in a bowl and beat until smooth. 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010219 0000010220 0000010220 0000010220 0000010220 0000010220 0000010220 0000010220 Remove giblets and neck from turkey; wash, and set aside. Wash turkey thoroughly inside and out. Pat dry with towels. Remove any excess fat. Prepare your choice of dressing. Preheat oven to 325 Spoon some of dressing into neck cavity of turkey. Bring skin of neck over back; fasten with poultry pin. Spoon remaining dressing into body cavity; do not pack. Insert 4 or 5 poultry pins at regular intervals. Lace cavity closed with twine, bootlace fashion and then tie. Bend wing tips under body, or fasten to body with poultry pins. Tie ends of legs together. Insert meat thermometer in inside of thigh at thickest part. Place turkey on rack in shallow roasting pan. Brush with some butter; sprinkle with salt and pepper. Roast uncovered and brushing occasionally with remaining butter and pan drippings; about 4 hours, or until meat thermometer registers 185 Leg joint should move freely. When turkey begins to turn golden, cover with a square of butter- soaked cheesecloth or a loose tent of foil, to prevent burning. While turkey roasts, cook giblets and neck. Place turkey on heated serving platter. Remove cheesecloth or foil, twine, and poultry pins. Let stand 20 to 30 minutes before carving. Make gravy. Serves 14 to 16. NOTE: Approximate baking time is 18 minutes per pound. 7285 Zucchini, diagonally cut 1.00md Start fire in grill, placing rack 4 inches above coals (see note). Melt butter in a 1-quart saucepan over medium-low heat. Remove from heat; stir in lemon juice, rosemary, salt and pepper; set aside until fire is ready. Place chicken quarters, skin side down, on hot grill rack; cook, covered with grill cover, for 15 minutes. Turn chicken over; cook, covered, for 10 to 15 minutes longer, uncovering occasionally to brush with rosemary mixture. Serve when chicken is golden brown and cooked through. NOTE: Chicken may be baked in oven. Heat oven to 450F. Arrange the chicken quarters, skin side up, in a baking or roasting pan; bake for 20 minutes. Brush with rosemary mixture; bake for 10 minutes more until golden brown and cooked through. Makes 4 servings. [ REDBOOK; July 1990 ] Posted by Fred Peters. matoes, skinned, seeded 2.00lg 7285 And cut into fourths 0.00 Brush 9" cake pan with butter. Combine 2 tablespoons non-fat milk and saffron threads in small saucepan. Heat and stir just to simmering. Remove from heat. Sift together cake flour, 1 cup sugar, baking powder and baking soda. Stir together saffron mixture, remaining non-fat milk, egg substitute, rose water and 1 teaspoon vanilla. Quickly stir into dry ingredients just until blended. Pour into prepared pan. Bake at 375'F. about 15 minutes or until wood pick inserted in center comes out clean. Let cool 5 minutes. Combine remaining 3/4 cup sugar and water in small saucepan. Heat to simmering. Simmer 5 minutes. Stir in remaining 1/2 teaspoon vanilla. With skewer, poke holes evenly over entire surface of cake. Spoon syrup evenly over top of cake. Sprinkle with pistachios. Cut into diamond-shaped pieces, baklava-style. NOTE: If desired, use 1 large egg in place of 1/4 cup egg substitute. 7286 Milk In 2-quart saucepan combine sliced summer squash, carrots, onion, chicken broth, and salt. Bring to boiling. Reduce heat; cover and simmer for 15 to 20 minutes or till carrots are just tender. Turn half the mixture into blender container or food processor, cover and blend till smooth. Pour into bowl; repeat with remaining mixture. Stir in evaporated milk. Cover and chill. Sprinkle with snipped parsley. Microwave cooking directions: Use ingredients as listed above. In 2- quart nonmetal casserole combine squash, carrots, and onion; sprinkle with salt. Cook, covered with waxed paper, in countertop microwave oven on high power about 15 minutes or till vegetables are tender, stirring once. In blender container or food processor combine half the cooked vegetables and half the chicken broth; cover and blend till smooth. Turn into a bowl. Repeat with remaining vegetables and broth. Stir in the evaporated milk. Cover and chill. Sprinkle with parsley. 7286 Cl Garlic, finely Mix all ingredients. Let sit for 30 minutes. Serve. ces, tomato paste. Chop the celery, caulflower, and onion finely and saute in oil. When mostly cooked add the mushrooms, sliced. When the mushrooms are done, add the vegetables to the tofu and mix well. Cook the lasagne noodles in water until done. This can be done beforehand to save time. Grease your casserole pan lightly with some oil to help prevent sticking. Place a layer of noodles down and spoon some tomato sauce over it. Put a lay Melt the margarine over medium-high heat in a large Dutch oven. Add the onion and garlic; saute until tender, 1 to 2 minutes. Add the carrots and celery; saute, stirring frequently, until tender, about 7 to 9 minutes. Stir in the remaining ingredients and cook over low heat for 30 minutes, stirring frequently. Remove soup from heat and let cool for about 10 minutes. In a food processor or blender, process the soup in small batches until smooth. Return soup to the Dutch oven; simmer for 3 to 5 minutes until heated through. Makes 8 servings. Per Serving: 86 Calories; 4 g Protein; 3 g Fat; 847 mg Sodium 14 g Carbohydrates; 0 mg Cholesterol [WEIGHT WATCHERS MAGAZINE; Jan 1990] Posted by Fred Peters. 1.00c 8466 M&M 0.50pk 8467 Flour 1.0 "Why not bake a batch of cracker treats for your dog? These biscuits seem to satisfy the discriminating canine palate. If you are wise, you'll make a double recipe. 325~F. 40 to 50 minutes Preheat the oven to 325~F. In a large bowl or in the food processor, combine the flour, oatmeal, cornmeal, liver powder, brewer's yeast, bone meal, and powdered milk. Stir in the eggs, oil, and water and mix thoroughly. The dough will be very stiff and dry. Remove the dough to a lightly floured surface or pastry cloth. Roll or pat it into a rectangle 1/4 to 1/2 inch thick. Cut into bone-shaped biscuits with a small knife, or use a bone-shaped cookie cutter. Re--roll the leftover scraps of dough and cut into shapes until all the dough is used. Place on a lightly greased or parchment-lined baking sheet and bake for 40 to 50 minutes until brown and dried through. Cool on a rack. Yield: About 12 large bones or 24 small ones. h out on a floured board. Place rolled dough in a rectangular casserole so that t Beat egg whites in small bowl of electric mixer until stiff peaks form. Cream butter or margarine in large mixer bowl. Add sugar gradually and beat well. Mixture will still look sugary. Beat egg yolks slightly. Add egg yolks, melted chocolate and vanilla; blend well. Fold in sifted flour. Gently fold beaten egg whites into batter. Pour batter into a greased 10-inch pie plate. Bake in a 325 degree F. oven for 45 to 50 minutes. Cool and cut in wedges. Serve with whipped cream, if desired. Serves 6 to 8. This will freeze. oil in a large skillet. Add vegetables one at a time sauteeing each one for a minute or two before adding the next. Stir in tomato sauce & about a cup of water. Reduce heat & simmer till all the vegetables are tender. Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste. Return to the pot & simmer for 15 minutes. Serve over rice. 0.25c 8468 Wash and soak the beans overnight with 1 tsp salt. Drain and cover with 2 quarts of water. Add 1 lb cut up ham or ham bone. Boil slowly 2 1/2 to 3 hours. Add 1 large onion, cut in slices 1-16 oz can tomatoes, cut up and undrained 1 mashed clove of garlic 2 tbsp lemon juice salt and pepper to taste. Simmer several more hours until very thick. This is excellent with a hot, crusty french bread. er serving under 100. Posted by Sheila Exner. Courtesy of Fred Peters. Mix together cake mix, nuts and butter. Press into 13x9 pan to form bottom layer. Mix together powdered sugar and cream cheese. Blend thoroughly. Spread over the top of bottom layer. Bake at 350 F for 40-45 minutes, until golden brown. Cool and cut into small squares. Nuts can be omitted if you prefer. 1.00tb n 19084 Yellow split peas, soaked 0.75c Rinse the gooseberries and put them in a non-corroding saucepan with the water. Cover and cook over low to medium heat, stirring occasionally, for about 20 minutes, or until the gooseberries are very mushy. Puree them through a food mill or a strainer. You should have about 1 1/4 cups of puree. Stir the sugar and butter into the warm puree and heat, stirring constantly. Whisk the eggs and the egg yolk just until mixed, then whisk in a little of the hot gooseberry mixture to heat the eggs. Return to the pan and cook over low heat, stirring constantly, until the mixture is well thickened, and has reached a temperature of 170 F. Pour into a container, cover, and chill. Use this to fill small tartlets, garnishing them with rosettes of creme de Chantilly; or fill a 9-inch pre-baked tart shell with the curd and pipe rosettes of creme Chantilly over the top, leaving a small spot uncovered in the center so the curd will show. This also makes a delicious filling for cakes. Like most high-acid fruit curds, this will keep at least two weeks in the refrigerator. Creme Chantilly: Whip the amount of cold fresh cream needed for your recipe until it mounds softly and will just barely hold its shape. The volume will approximately double after it is whipped. There should be no hint of graininess, which is the first sign that the cream is over beaten and turning to butter. Stir in vanilla and sugar to taste. Or you may flavor the cream with spirits or liqueurs, wine, fruit purees or jams, or the reduced liquid from poached fruit. m 19084 Southeast Asian peanut sauce 1.00ea n 19085 Whole mung bean 1.00c a 19085 -- picked over and washed 0.00 b 19085 Long-grain rice 2. Gooseberry Fool Combine the berries with 1/4 cup water in a saucpan. Cook over low heat until fruit is extremely tender. Remove from heat and work through a sieve to make a smooth puree. While hot, stir in sugar and lemon rind. Setaside to cool. Whip cream until it holds a shape, then fold into the cooled fruit puree. Spoon into a serving bowl, sprinkle surface with macaroon crumbs, and chill thoroughly. f 19085 -- peeled and finely chopped Stem gooseberries and wash carefully. Drain. Add sugar. Heat very slowly in a covered container until juice begins to form. Uncover and boil until juice sheets from spoon. h 19085 -- peeled and finely minced 0.00 i 19085 Peeled, minced ginger 1.00ts j 19085 String beans; trimme Wash gooseberries. Remove stems and blossom ends. Cover with water. Cook slowly until soft. Drain through jelly bag. Combine sugar and juice in equal proportions. Boil rapidly until jelly sheets from spoon. The Household Searchlight asala 2.00ts m 19085 Ground coriander 1.50ts n 19085 Salt Chop gooseberries, raisins, and onion. Add other ingredients. Heat slowly to boiling. Simmer 3/4 hour. Stir frequently. Rub through coarse sieve. Reheat. Harriet Hinzinga, Pella, IA. b 21721 Vanilla extract 1.00tb c 21721 Sugar 0.25c d 21721 Brown sugar Mix together the flour, salt and caraway seeds, then cut in the butter. Knead to a smooth dough. Roll out to about 1/4-inch thick. Cut the dough into small circles and dredge with superfine sugar. Place on a greased cookie sheet and leave overnight. Bake in a cool oven at 250 degrees F for 30 to 45 minutes until the cakes are firm but not browned. While warm, sprinkle on a little more sugar. Source: The Magic of Herbs, by Jane Newdick Typed for you by Karen Mintzias 21722 All- Stir together cream, cheese, thyme, and nutmeg in a large skillet. Cook gently over medium heat until mixture reduces by one-fourth. Add salt and pepper to taste. Toss with pasta to coat well. Serve with extra nutmeg, if desired. 21722 Salt 0.00 c 21722 Baking soda 0.00 d 217 Sprinkle the lemon juice and salt over the meat. Mix the onion, garlic and chili together well. Heat the ghee in a heavy saucepan over medium heat and fry the onion mixture for 2 minutes. Add the coriander, cumin, turmeric, ginger and pepper, stir well and cook another 2-3 minutes. Add the beef and lemon juice; stir well to coat the meat with the spices. Cook 5-10 minutes. Stir in the tomato paste and beef stock, bring to a boil then cover and simmer gently 30-40 minutes until the meat begins to get tender. Sprinkle in the garam masala and cook for a further 10 minutes. The gravy should by this stage be very thick, if it is not remove the lid from the pan and increase the heat to boil off excess moisture until the gravy thickens. a 21723 Vegetable oil 1.00tb b 21723 -or olive oil 0.00 c The easiest and most consistent way to form the gougeres is to pipe out small rounds using a pastry bag fitted with a 1/2-inch plain tip. Lacking this, you could also use 2 teaspoons. PREHEAT OVEN TO 425F. Place the water, butter, salt and pepper in a small saucepan and bring to a boil. Immediately remove from the heat (do not allow it to boil for any length of time) and add the flour all at once. Stir with a wooden spoon until a ball forms. Return to medium heat to dry the paste. Flatten the paste on the bottom of the pan, bring it up to the side of the pan nearest you, then flop it over to the opposite side of the pan. Continue until butter starts oozing out in bubbles, about 5 minutes. When pinched, the paste should not stick to your fingers. Remove from the heat and wait 5 minutes until slightly cooled, then beat in the eggs one at a time, waiting until each is incorporated before adding the next. Add the cheese and mustard. Butter a baking sheet, then rinse under cold water, or place parchment paper on the baking sheet. Pipe out small dots, about 1/2-inch in diameter, leaving enough room for them to triple in size. Brush with beaten egg or milk, sprinkle with more cheese, and bake for 15 minutes. Lower the heat to 400F, open the oven door briefly to let the steam escape and then bake for an additional 10 minutes. Cool on a rack. Gougeres freeze well. e 21724 Garlic, minced 0.75ts Into a bowl sift together the flour, cornmeal, sugar, baking powder. Add the butter, milk and the egg, and stir the batter until it is just combined. Stir in the cheddar and the chilies and cover the top of the casserole in which you have the chili. Bake the potpie in the middle of a preheated 400 oven for 10 minutes. Reduce the heat to 350 and bake the potpie for 30 minutes more. Servings: 6 d a little water. Shape into 8 patties. Heat 2 tb oil in a medium skillet. Cook the patties for 7 m Pour all ingredients in a 1 quart non-metal container; cover tightly. Let stand 4 to 6 weeks in a cool, dark place; strain into a bottle of your choice. 1.00 8468 Stokleys canned pumpkin 1.00c 8468 Vanilla 1.00ts In a heavy saucepan melt butter over low heat. Remove from heat and let stand for 3 minutes. Skim the froth and then strain through a sieve lined with a double thickness of rinsed and squeezed cheesecloth. Leave milky solids in pan. Pour clarified butter into a jar or crock and store, covered, in refrigerator. Clarified butter keeps indefinitely. , 4- to 5-quart ovenproof pot over a medium-high flame. When hot, put in mustard seeds. As soon as the mustard seeds begin to pop (this takes just In a metal bowl, whisk together the eggs and sugar. Set bowl on a pan of simmering water, and whisk mixture until it is warm and the sugar is dissolved. Remove bowl from pan and, with an electric mixer, beat at moderate speed for 10-15 minutes or until it is triple in volume and cooled to room temperature. Meanwhile, sift flour with salt onto a sheet of wax paper. In a bowl, combine the vanilla and butter. Sift and fold flour mixture into the egg mixture in batches until the mixture is just combined. Stir a fourth of the mixture into the butter, and fold the butter mixture back into the batter. Line bottom of a buttered 8-1/2-inch springform pan with wax paper, butter the paper and dust with flour, shaking out the excess. Pour batter into the pan, smoothing the top. Bake in the middle of a preheated 350f oven for 30-35 minutes or until a tester comes out clean. Let the cake cool in the pan on a rack for 5 minutes, then remove side of pan, and invert onto the rack. Remove paper carefully and let cake cool completely. atoes & onions. Coarsely chop the zucchini & peppers. Combine in a bowl. Process in a food processor in several batches till they are finely chopped. Place in a large bowl, sprinkle with salt & let stand, covered, overnight. Place vegetables in colander & drain excess liquid. Place in a large pot, add vinegar & sugar & stir over low heat till the sugar is dissolved. Bring to a boil & simmer for 3 minutes. Combine the remaining ingredients & blend till smooth. Add to the Rinse and sort the beans and bring to a boil in a large pot of unsalted water. Simmer for about an hour, stirring occasionally and adding water when needed. Cover and soak overnight. The next day, pour off the soaking water and add enough fresh water to cover the beans. Bring to a boil again and let simmer (stirring occasionally and adding water if needed) until tender enough to eat. Strain, saving some of the pepper and red pepper. In the bottom of a large saucepan, heat enough olive oil to coat the bottom of the pan. Add the garlic mixture to the hot oil and stir once. Add the minced onion and cook until the onion is slightly transparent. Add the beans and some of the liquid and heat until hot enough to eat. Serve over rice. Nutritional Information Per Serving: Protein - 12 grams (24%); Carbohydrates - 33 (68%); Fat - 2 grams (9%); Calories - 192; Sodium - 535 mg. ; Cholesterol - 0 mg. Exchanges: 2 bread, 1 lean meat. These recipes are from the back of "The Whole Story" a publication of the Whole Foods Market. (March/April Issue) Vegetable Curry Vegetable Curry With Cashews Vegetable Dahl Soup Vegetable Dip Mix Vegetable Enchiladas Vegetable Fish Filets COOKIE: Line 11 x 15-inch pan with graham crackers. Cook butter, milk, sugar and egg until thick. Add coconut and nuts. Add another layer of crackers. FROSTING: Mix ingredients to spreading consistency. Spread over top of crackers. Yield: 2 dozen. Vegetable And Pork Stir-Fry Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Combine all ingredients, mixing well. Spread in waxed paper-lined 8x8x2-inch pan. Bake in moderate oven, 325~, 20-25 minutes. Remove from oven and cut into squares. Remove from pan and place on rack to cool. Vegetable Lasagne: Vegetable Latkes Vegetable Lo Mein Vegetable Loaf Mocha Whipped Cream Filling (recipe next post) Position a rack in the lower third of the oven and preheat to 350 degrees. Butter two 9-inch layer pans and line the bottoms with parchment paper circles. Rebutter parchment paper. Put broken graham crackers and coconut into the container of a food processor fitted with steel blade. Process until the cracker crumbs and coconut are ground very fine. Add the baking powder and pulse 6 to 8 times to blend. Set aside. Cut the butter into 1-inch pieces and put them in the large bowl of an electric mixer fitted with beaters or paddle attachment. Soften on low speed. Increase speed to medium-high and cream the butter until smooth and light in color, about 1 1/2 to 2 minutes. Add the sugar, 1 Tbsp at a time, take 6 to 8 minutes to blend it in well. Scrape the sides of the bowl occasionally. Add the the yolks, 2 at a time at 1-minute intervals, scraping the sides of the bowl as necessary. Beat 1 minute longer. Blend in the vanilla. Reduce mixer Speed to low. Add the crumb mixture alternately with the milk, dividing the crumbs into three parts and the liquid into two parts, starting and ending with the crumbs. Scrape the sides of the bowl and mix for 10 seconds longer. Transfer to a large bowl and set aside. Put the egg whites in a separate bowl and beat them on medium speed with clean dry beaters or whip attachment until frothy. Add the cream of tartar and increase the speed to medium high. Beat until the whites form firm moist peaks. With a 2 3/4 inch wide rubber spatula, fold in one quarter of the whites to lighten the batter, taking about 20 turns. Fold in the remaining whites, taking about 20 additional turns. Spoon the batter into the prepared pans, smoothing the surface with the back of a tablespoon. Bake in the preheated oven 25 to 30 minutes, or until cake begins to come away from the sides of the pan and is springy to the touch. Remove cake from oven. Set the pans onto cake racks for 10 minutes to cool slightly, then invert onto racks sprayed with nonstick coating. Lift off the pans and carefully peel off the parchment. When the cake is completely cool, fill and frost. le Stock Vegetable Style Rarebit Vegetable And Pork Stir-Fry Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Boil sugar, milk and butter for 10 minutes. Add marshmallows; beat until dissolved. Add graham crackers; stir well. Add nuts; mix. Drop on waxed paper. 8475 Egg 1.00 8475 Raisins 1.00c 8475 Unsalted peanuts,* 0 COOKIE: Place a layer of whole graham crackers in the bottom of a 9 x 13-inch pan. Cook and stir constantly butter, sugar, egg and milk. When mixture comes to a boil, add remaining ingredients and remove from heat. Pour over crackers in pan. Place in ree onions and when cooled, chop into pieces. Clean endive and escarole. Simmer in a separate pot for about 10 minutes or until wilted looking. Drain well and squeeze dry. Chop into small pieces. Add to the chicken broth along with celery, onions and carrots. Debone the chicken and chop into small pieces. Add to the pot. Make tiny meatballs using meatball mix ( a mix of ground pork and ground beef with bread crumbs). Simmer tiny meatballs in some water fo a few minutes until set. Add meatballs to the pot. Cook all for about 3-4 hours. Just before done, cook 1 lb of any type small pasta. Add to the soup. Serve and ENJOY!!! Can sprinkle with parmesan cheese if desired. Difficult and time consuming, but well worth it!!!! VARIATION: Mix 4 eggs, beaten well, and add 1/4 cup of romano cheese, grated, with 1/4 cup bread crumbs. Add to soup towards end of cooking time. - 15 minutes or until heated through. Yield: 5 Quarts 8476 Seedless raisins 1.00c 8477 Sugar 1.00c 8477 Shorten Line jelly roll pan with foil. Place single layer of graham crackers on foil. Boil butter and sugar together for 2 minutes, stirring constantly. Pour over graham crackers. Sprinkle with almonds. Bake at 350 degrees for 10 minutes. Lift foil from pan, cool, and break into pieces. l and coarsely chop the tomato. Cut the fennel into 1/4-inch dice. Rinse spinach and Swiss chard and cut into 1/2-inch julienne strips. Peel potatoes and carrots; leave whole. Grate the cheese (1 1/2 cups). COOKI drained beans in a large saucepan; add ham hocks and 2 quarts water. Bring to a boil, partially cover, and simmer for 20 minutes; drain. Bring 2 quarts of water to boil in a 6-quart soup kettle, add fennel, spinach and Swiss chard, and simmer until vegetables are tender, about 10 minutes. Drain and set aside. Heat oil in soup kettle. Add garlic and saute until golden, about 1 minute. Add the tomato and cook over low heat until tomato liquid evaporates, about 10 minutes. Add the beans, hocks, Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. 15 minutes. Season with salt, if necessary. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, wine, vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add raspberry jam. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. Whirl mustard seeds, mustard powder and water in blender 1 minute until coarsely pureed to paste. Let stand at room temperature at least 2 hours. Combine mustard mixture, sherry, sherry wine vinegar and salt in top of small double boiler. Cook over boiling water, stirring occasionally, 10 minutes or until slightly thickened. Return to blender. Add corn syrup. Whirl until well mixed. Refrigerate in covered container at least overnight or up to 1 month. 1.00lb Combine sugar and syrup in a quart microwave container and microwave on high for five minutes. Remove from microwave and stir in peanuts. Microwave on high for two minutes; stir and microwave for two minutes; stir and microwave for one minute. Remove from microwave. Stir in margarine, vanilla, salt and soda. Pour onto a buttered cookie sheet and let cool. When hardened, break into pieces. j 19090 Parmesan cheese 6.00oz Place all of the ingredients except half-and-half and one tablespoon of the butter in the top part of a double boiler over boiling water. Don't let the top pan touch the water. Whisk briskly and constantly for about 1 minute, until oysters are just beginning to curl. Add half-and-half and continue stirring briskly, just to a boil. DO NOT BOIL. Serve piping hot topped with the remaining 1 T. butter and sprinkled with paprika. Note: To make more servings, do 2 at a time. Have bowls hot, and heat half-and-half before adding. o 19090 Bay leaf 1.00 p 19090 Frozen corn (10 oz) (OR 4 1.00pk q 19090 -ears fresh) 0.00 r 19090 Frozen peas (10 oz) (OR 10 DIRECTIONS: Heat oven to 350-F. Measure the 6 dry ingredients into large mixer bowl. Mix on low 1 minute to combine. Add remaining ingredients, all at once. Mix on medium 1 minute, scraping down bowl, to blend mixture; beat on high for 3 minutes. Spread into 2 parchment lined or greased and lightly floured 9 by 1-1/2" round cake pans. Bake at 350-F for 30 to 35 minutes; cool 5 minutes. Remove layers and cool on racks. When completely cool, frost with Chocolate Butter Cream Frosting* * separate recipe 6.00dl a 19091 Yellow onion; chopped 150.00g b 19091 Turnip; cut in small cubes 150.00g c 19091 Squash; cut in small cubes 200.00g d 19091 Carrot Servings: 8 DIRECTIONS: Torte: Melt broken chocolate in double boiler, stirring constantly, or microwave on medium for about 3 minutes. Set aside. In the small mixer bowl, cream butter, gradually adding 1/2 cup of the sugar; mix until very fluffy. Add egg yolks, liqueur and vanilla; beat until creamy. Transfer to larger bowl. Fold melted chocolate into creamed mixture. Use a food processor or blender to chop pecans to a coarse powder. Combine nuts with crumbs and fold into chocolate mixture. Beat egg whites with salt, gradually adding remaining 1/4 cup sugar; beat until soft peaks form. Stir 1/4 of egg whites into chocolate mixture; fold in remaining egg whites. Pour batter into a buttered 9" springform pan lined with waxed paper. Bake at 350-F on bottom rack for 45-50 minutes or until center is firm. Cool on rack. Cake will sink slightly in the center. Remove pan and liner. Top with Chocolate Ganache Glaze and Grand Marnier Whipped Cream Decoration. Chocolate Ganache Glaze: Finely chop chocolate. Heat cream until hot. On very low heat add chocolate, stirring until smooth and thick. Remove from heat. Stir in liqueur. Turn torte, top side down, onto serving plate. Arrange strips of waxed paper under cake edge to catch excess glaze. Pour glaze over top and sides of cake. After a short time, run excess glaze up sides of cake. Cover sides of cake with nuts. Remove waxed paper strips. Chill cake while preparing topping. Grand Marnier Whipped Cream Decoration: Whip cream with sugar and liqueur until it holds a shape. Do not overbeat. Pipe rosettes or form a ring of whipped cream around top of chocolate glazed torte. With a sharp knife cut peel from orange. Slice into circles; cut into quarters. Place oranges around cake on top of whipped cream. If preferred, sprinkle grated orange rind over whipped cream. Cake should be stored in a cool place until served. 0000002610 0000002610 0000002610 0000002610 0000002610 0000002610 In bowl, stir together crumbs, coconut and pecans. In small saucepan, gently heat butter, cocoa and sugar until butter melts. Remove from heat; whisk in egg. Blend into crumb mixture. Press into greased 9 inch square cake pan. Bake in 350F oven for 10 minutes. Let cool on rack. Grand Marnier Layer: In bowl, place half of icing sugar with butter, mix in half of the icing sugar with butter; mix in Grand Marnier, remaining icing sugar and orange rind. Spread over base. Chocolate Topping: Stir butter into chocolate until melted; spread evenly over Grand Marnier layer. Let cool for 20 minutes in refrigerator; cut into bars. (Bars can be covered, refrigerated up to 2 weeks, or frozen up to 2 months. Let soften slightly before serving. VARIATION: CLASSIC NANAIMO BARS Make base and Chocolate Topping as above. In layer, substitute milk for Grand Marnier; add 1/2 tsp vanilla. Substitute 2 tsp grated lemon rind for orange juice. 0000002615 0000002615 0000002615 Preheat oven to 350 Spray a 9" pie plate with nonstick cooking spray and set aside. Spray a medium sized skillet with nonstick cooking spray. onions and green pepper until tender, about 3-5 minutes. Add turkey and cook until no longer pink, breaking the meat up into small chunks as you cook. Stir in beans, tomato sauce, and taco seasoning mix. Set aside. In a medium bowl, combine cornmeal, sugar, and salt. In a separate small bowl mix the egg, milk, and oil. Add egg mixture to cornmeal mixture and combine well. Stir in drained corn. Press the cornmeal mixture into the prepared pie plate like a crumb crust. Spoon the bean mixture on top of the cornmeal "crust". Bake 20 minutes. Sprinkle the top of the pie with grated cheese and bake an additional 5 minutes, or until the cheese is melted. Let stand 5 minutes before serving. This recipe, by Greta Weingast of Benecia California, won the $10,000 Grand Prize in the July 8, 1991 Lake to Lake/Chedarella Recipe Contest. The original recipe of course calls for Chedarella rather than any old grated cheddar cheese! & 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002619 0000002620 0000002620 0000002620 0000002620 0000002620 0000002620 0000002620 0000002620 0000002620 0000002620 Beat egg yolks until lemon colored. Add salt and maple syrup. Cook in top of double boiler until yolk mixture thickens. Cool. Beat egg whites until stiff. Combine maple mixture,egg whites, and 2/3 of the Kool Whip,using a folding motion. Fold in 3/4 cup of the nut meats. Scrape into baked pie shell. Cover with remaining whipped topping. Sprinkle with remaining nut meats and chocolate shavings. Freeze for a minimum of four hours. 0000002623 0000002623 Cook berries in water til mushy and put through seive. Add sugar and boil 15 minutes til it jells. Bottle. Super! HP H. Peagram 10223 Squares bean curd 2.00 10223 finely chopped 0.00 10223 Potatoes; peeled and 3.00sm Roll out and place pie crust in bottom of pie plate. Place rhubarb over pie crust and sprinkle with 1/2 cup sugar. Beat eggs and add 1/2 cup sugar and milk. Pour mixture over rhubarb. Sprinkle with cinnamon. Bake at 350 degrees for 45 minutes. 10223 Tree ears; soaked in 1.00tb 10223 warm water 20 min, 0.00 Combine chocolate chips, butter, marshmallows and nuts. Blend sugar with evaporated milk and cook at a rolling boil for 6 minutes. Remove from heat and add vanilla. Pour immediately into bowl with first four ingredients and stir until well-blended. Pour into buttered pans and let stand 24 hours in cool place. Makes five pounds. From the files of Grandma Ruby Williams Date help: Famous recipes for divinity, penoche, fudge, aplets and all the holiday favorites are collected together on our Christmas Nuts and Candies bulletin. To obtain this four-page leaflet, send 3 cents and a self-addressed envelope to Nancy Morris, Oregonian Hostess House, The Oregonian, 1320 S. Broadway, Portland 1, Or. So, when were 3 cent stamps used? And does anyone know the relevance of "Portland 1"? No zip code was given, either. Part of a Green Trading Stamps ad is here, and bits of what seems to be a society section. this is really interesting!! At least to me. I hope I'm not the only one?? Valerie Whittle 10.00 10223 (banh trang) 0.00 10223 Peanut oil 2.00c 10224 White unconverted rice 5.00c 10224 Sushi rice These liverballs are cooked in chicken soup. In food processor, combine: liver, onion, parsley and egg. Process until smooth. Add salt, pepper, marjoram, flour and bread crumbs. Refrigerate for two hours til cold and firmish. Cook. To cook: In boiling chicken broth, drop liver from large tablespoon. When last ball enters broth, return broth to boil, reduce to simmer, cover pot and simmer 10 minutes. 3.00 10224 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. 0.00 10224 Soy sauce 0.25c Saute bacon in large pot until browned; add onion and cook until browned, about 4 minutes. Add water, molasses, brown sugar, and mustard; bring to a boil. Drain beans and add to pot; return to boiling, reduce heat to a slow simmer. Cook 4 to 5 hours until beans are soft, adding water as necessary. Season with salt and pepper. Makes 20 servings. i 20858 Soy sauce 1.00tb Mix dry ingredients- then mix in eggs and oil. Don't beat - then add apples and nuts. Bake in ungreased tube pan or sheet cake pan. Bake 350degrees for 1 - 1 1/4 hours. Cool then sprinkle with confectioners' sugar. I use a lace doily to lay on cake and then sprinkle the sugar over and then take off the doily. It makes it look quite special. Jean Hores - m 20858 Scallions, chopped finely 2.00ea In a medium sauce pan melt the butter over moderate heat. Add the shallot and saute, stirring, for 3 minutes. Lower the heat, add the flour, and cook stirring, 3 minutes more or until the roux is golden and bubbling. Pour in the milk and bring it to a simmer, stirring constantly, for 5 minutes or until thickened and smooth. Add the salt, pepper and nutmeg. The recipe makes a scant 2 cup, but easily doubles if you need more. *We substitute unsalted butter (or Weight Watchers low-fat substitute) for Grandma's butter, and use skim milk or 2% lowfat instead of the whole milk she used, with no trouble at all. Larry Bibich 0.00 b 20859 (2 pkg) frozen apaparagus; 10.00oz c 20859 Fresh parsley; snipped 2.00tb d 20859 Lemon juice; In stockpot, combine chicken and water, bring to a boil and simmer 1 hour, skimming foam. Add ingredients on left, cloves, bay leaf and thyme, simmer 2 hours more. Remove chicken, cool. Remove skin and bones; return to stockpot. Shred meat, set aside. Cook broth another hour. Strain thru cheesecloth. Skim fat. Meanwhile, in small skillet, melt butter. Add carrots and celery; saute till tender, about 5 minutes. Add to broth with chicken. Makes 2 quarts. 20860 Broccoli flowerets; Yield: 12 Servings Sift the flour, baking powder, baking soda, and salt togher in a small bowl and set aside. Cream the butter and sugar together, in a mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla and cooled chocolate. Add the dry ingredients alternately with the water to the creamed mixture, beating well after each addition. Pour the batter into 2 greased and waxed paper-lined 9-inch round cake pans. Bake in a preheated 350 degree F. oven for 30 minutes or until the cake tests done. Cool in the pans on racks for 10 minutes. Remove from the pans and finish cooling. Place one cake layer on a serving plate upside down (slicing the top off in needed to level the cake) and frost the top. Place the second layer on top of the first right side up (again slicing the top if needed to square the cake up) and use the remaining frosting to frost the sides and top. Use the following icing or one of your choice. DARK CHOCOLATE ICING: Melt 3 ozs (3 squares) of unsweetened chocolate over hot water and cool to room temperature. Combine 1/2 cup of butter or regular margarine, cooled chocolate, 3 egg yolks in a mixing bowl. Beat with an electric mixer, set on medium speed, until well blended. Gradually beat in 1 pound (1 box) of sifted confectioners' sugar and 1/4 cup hot water. Beat in 1 tsp vanilla and beat until smooth. a Rinse Currents in hot water, drain and dry on a towel. Cream butter until fluffy, add sugar and spice and cream thoroughly. Beat egg yolks until thick and creamy; add to butter mixture and blend well. Add one half of the flour and mix until smooth; add remainder of flour and mix until smooth again. Mix in stiffly beaten egg whites. Pour into 2 paper lined loaf pans (9"x4"x2. 5") and bake at 350 F for 1 hour and 25 minutes. Test for doneness by inserting a toothpick in center. 9093 -abov CAKE: Cake: Cream butter and sugar together. Add eggs; beat on medium speed of mixer for 2 minutes. Mix dry ingredients together lightly with fork. Add dry ingredients alternately with milk. Mix well. Stir in nuts and vanilla. Pour into greased and floured 13 x 9" pan. Bake at 325 degrees for 45 to 50 minutes. Cake may be baked in 8" layer pans. Cool. Frosting: Melt butter in a medium saucepan. Add brown sugar; boil 2 minutes. Add milk; bring to boil. Remove from heat; cool to lukewarm. Beat in sugar and vanilla. May add 1/2 cup chopped hickory nuts if desired. Frost cake. w 19093 Egg; @ room temp 1.00lg x 19093 Yogurt, plain 0.50c y 19093 Margarine; melted & cooled 2.00ts z Combine vinegar, salt, sugar and dry mustard in pickle crock and mix completely. Add cucumbers and store in a cool place for about 30 days and pickles will be ready, if you can wait that long. These pickles are very sour and addictive, the more you eat the more you want. MALE TOPPING --------- 0.00--------- } 19094 Oil 2.00tb a Insert pan in BM and close lid. Select "Basic White Bread" setting and medium baking degree setting. This is a very large loaf. On my Hitachi, it hit the top of the lid while rising but it baked just fine. I found, however, that I needed to use the "light" setting. 19094 Chopped onion 0.50c d 19094 Picante sauce 0.50c This recipe was handed down from my Grandmother of German extraction. It's origin is unknown. In a small saucepan, bring the vinegar to boil and add the sugar slowly until dissolved - stir constantly. Open the cans of beets and retain the juice from one can. Add the beets (whole) to the boiling vinegar/sugar solution and bring back to a boil. Add the retained beet juice (about 1/4 cup worth). Add salt & pepper. Boil for about 2 minutes and then remove from heat. Sterilize two sealing jars (about 10 - 12 oz capacity). Put beets into sterlized jars, cover with the vinegar/sugar solution and seal with lids. Let stand several days before serving. This is a sweet pickle best served cold. Excellent with beef and pork. 0 k 19094 (2cups) shredded cheddar 8.00oz l 19094 Cheese 0.00 Cook prunes and salt in water until done. Remove from heat. Gradually add flour to sour cream and whip until very smooth. Stir one cup of the prune liquid into sour cream mixture. Return mixture to the prunes. Slowly bring to a boil, stirring constantly, until it thickens. (Serves 6) 19094 Ripped pitted olives 0.00 p 19094 Picante sauce 0.00 In double boiler, scald milk. Mix next 3 ingredients stir in enough milk to make smooth paste. Stir into rest of milk in double boiler. Stir until thickened, cover; cook 10 min. Beat eggs slightly- stir in milk mixture; return to double boiler, cook 1 min. Cool. Add vanilla and cream. Freeze in 2 qt. crank freezer until difficult to turn, using 8 parts crushed ice to 1 part ice-cream salt. Makes 1 1/4 qt. CHOCOLATE: Put 2 sq. (2 oz. ) unsweetened chocolate in milk before scalding. When chocolate is melted, beat till smooth with egg beater. COFFEE: Substitute 3/4 cup cold strong black-coffee beverage for 3/4 cup milk. PEACH: Just before freezing, add 1 1/2 cups sieved fresh peaches combined with 1/4 cup additional granulated sugar (or enough to sweeten) and few drops almond extract. PINEAPPLE: Substitute 1 tablesp. fresh, frozen, or canned lemon juice for vanilla. Just before freezing, add 2 cups well-drained canned crushed pineapple. RASPBERRY: Just before freezing, add 1 1/2 cups crushed raspberries mixed with about 1/4 cup additional granulated sugar and few drops almond extract. BUTTER PECAN: In 1/4 cup butter, margarine, or salad oil in skillet, saute 1 cup broken pecan meats until golden. Add, with 1/4 teasp. salt, to cooked milk mixture. to give it longer if it needs it. NOTE: I believe that there are two keys to being successful when making any batter pudding. One, ensure that you use a hot oven, 425F or even 450F is best. Secondly, ensure that the oil is really hot. Make on dough cycle. There are several ways to make these one is to cut into 12 to 15 equal pieces then roll each into a rope about 6 to 8 inches long tie in a knot and pinch ends together and place pinched end side down in a lightly greased pan. Let rise till doubled about 45 minutes. The other way is to cut up 36 equal pieces and roll into balls then place three balls into a muffin tin. Let rise as previously stated. Bake in a preheated 350 degree oven for 13 to 15 minutes till tops are a golden brown. For the sticky part after removal of rolls from oven brush on a mixture of melted butter about 1 TBL and 1 Tbl sugar heated in a sauce pan till sugar is slightly dissolved let mixture cool some and brush on rolls. These rolls are just as good without. They also reheat real well. If you would like to make brown and serve rolls bake rolls at 250 for 20 to 30 minutes. DO NOT BROWN. Let them cool completely before storing (DO NOT put on the glaze) tops of rolls will be slightly tacky will last 5 to 7 days in fridge and a month in freezer to bake brown and serve preheat oven to 350 bake 8 minutes. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and water grain dries slightly. Combine the cooked quinoa with the remaining ingredients. Toss and serve. Sides by Melicia Phillips ISBN 0-517-59687-3 pg 28 g 12410 Sugar 0.50c Sift flour, salt, baking powder, soda and nutmeg together. Beat eggs until light, adding sugar gradually. Add oil, potatoes and milk. Mix well. Stir in flour mixture. Chill dough for about 1 hour. Turn dough onto lightly floured > board. Roll thin. Cut with doughnut cutter. Fry in hot deep fat until golden brown. Drain on paper towels. 10 minutes or till vegetables are tender. Makes 4 servings. Food Exchanges per serving: 1 vegetables exchanges Sub: Bulgur for Quinoa IF you can get it! Tire a la Melasse de Grand-Mere Quebec's sweet tooth is often satisfied by this old-fashioned candy made from molasses and sugar. This recipe belongs to Marguerite Legault, a member of Les Fermieres de Thuroso, a rural woman's group in the town on the Ottawa River. In a medium, heavy saucepan, combine molasses, granulated and brown sugars and water. Heat to boiling and stir to dissolve sugars. Let mixture boil, without stirring, until syrup reaches the hard ball stage (260F/125C) on a candy thermometer. Remove from heat, stir in butter, baking soda, and salt. Immediately pour onto a buttered marble slab or baking sheet. When cool enough to handle, butter hands and gather taffy into a ball. Pull taffy between hands and continually stretch and fold again until taffy turned lighter in colour (this can take from 5 to 15 minutes. ) Stretch and twist taffy into a rope about 1 inch thick and cut into pieces using buttered scissors. Wrap each piece in waxed paper. MAKES: ABOUT 48 PIECES COMBINE ALL INGREDIENTS IN A LARGE COVERED POT. SIMMER OVER LOW HEAT FOR THREE HOURS FOR DESIRED THICKNESS. IF TO THICK ,THIN WITH A LITTLE WATER;IF TO THIN,LET THE SAUCE COOK UNCOVERED OVER VERY LOW HEAT FOR 30 TO 45 MINUTES LONGER. SEAFOOD VERSION: OMIT PORK ADD THREE OR FOUR MEDIUM,FRESH CLEANED BLUE CRABS TO THE LAST HOUR OF SIMMERING. LET REST 30 MINUTES AND SHAKE SAUCE OF CRAB AND DISCARD THE CRAB. SERVE WITH FAVORITE PASTA COOKED AL DENTE,LOTS GRATED PARMESAN CHEESE,ITALIAN BREAD AND A GOOD CHIANTE. MAKES ENOUGH FOR T POUNDS OF PASTA. 000000002 0000000002 0000000002 0000000002 0000000002 0000000003 0000000003 0000000003 0000000003 0000000003 0000000003 0000000003 0000000003 0000000004 0000000004 0000000004 0000000004 0000000004 0000000004 0000000005 0000000005 0000000005 0000000005 0000000005 0000000005 In a large pot, saute onions, potatoes, apples, and celery root in the oil. When the onions are soft, add the chicken stock. Bring to a boil, then lower to a simmer and cook for about 40 minutes, until all the vegetables are very soft. Force through a sieve for puree in a blender. Return to pot and reheat. Add salt and pepper to taste. Serve garnished with chopped chives if desired. Serves 10 From the cookbook "Apples" by Robert Berkley AR/93 0000000007 0000000007 In a bowl, stir together flour and salt. Add shortening and blend until mixture resembles coarse meal. Add 4-6 Tbsp ice water or enough to form into soft but not sticky dough, tossing the mixture with a fork. Form dough into a ball, flatten it slightly, dust with flour and chill it, wrapped in wax paper, for 1 hour. Divide dough into 2 pieces, one slightly larger than the other. Chill the larger piece, wrapped in wax paper. Roll out the other, 1/8-inch thick on a floured surface, and fit it to a 9-inch pie plate, and trim the edge leaving a 1/2-inch overhang. Chill the pie shell while making the filling. In a large bowl, stir together 14 Tbsp sugar, flour, cinnamon, nutmeg, ginger, salt, and zest. Peel, quarter, and core the apples; slice thinly, crosswise, and add them to the sugar mixture, tossing to coat well. Mound the apple mixture in the pie shell, sprinkle with lemon juice and dot with butter. Roll out the larger piece of dough to a 13 or 14-inch round on a floured surface and drape it over the filling. Trim top crust, leaving a 1-inch overhang. Fold overhang under bottom crust, pressing the edge to seal it. Crimp the edge decoratively with a fork. Make slits in the top crust to form steam vents. Brush with h&h and sprinkle with the remaining sugar. Bake pie in lower third of a preheated 425f oven for 15 minutes, reduce heat to 375f and bake for 40-45 minutes more, or until filling is bubbling and crust is golden. Transfer pie to a rack to cool. In a chilled bowl, beat cream with the honey, cinnamon, and nutmeg until it holds soft peaks. Transfer to a serving dish. Serve the pie warm or at room temperature with the Honey Spice Whipped Cream. 0.00 9291 garnish 0.00 9292 Safflower Oil 2.00tb Add all ingredients, select white bread and push start. 0.00 9292 Carrot, sliced (with greens) 0.00 9292 Stalk Celery,sliced (w/grns) 0.00 9292 Tomato, cubed 0.00 Preheat oven to 300 degrees F. (150 degrees F. In a large bowl combine oats, wheat germ, coconut, sunflower seeds, sesame seed and nuts ( can include almonds, pecans, walnuts, or a combination of all of them). Blend well. In a large saucepan combine brown sugar, water, oil, honey, molasses, salt, cinnamon and vanilla. Heat until sugar is dissolved, but do not boil. Pour the syrup over the dry ingredients and stir until well-coated. Spread onto five 13 X 9-inch baking pans, or cookie sheets with sides. Bake 20 to 30 minutes, stirring occasionally. Bake 15 minutes longer for crunchier texture. Cool. Add raisins or other dried fruit, if desired. Put in airtight containers and label as Granola mix. Store in a cool dry place and use within 6 months. Makes about 20 cups of mix. 9292 Black pepper 0.50ts 9293 Med Onions, peeled & diced 2.00x Wash grapes. Cover with water. Cook until soft. Rub through a sieve. Combine sugar and pulp. Simmer slowly, stirring frequently, until thick. 9293 Stalks Celery, chopped 2.00x 9293 Butter or margarine 3.00tb 9293 Tomatoes, chopped-1 lb 12 oz 1.00cn Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins, pulp, sugar, and lemon which has been finely chopped. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. 1.00ts 9293 Dried Thyme 0.50ts 9293 Salt 2.00t Wash grapes. Separate skins and pulp. Simmer pulp until soft. Remove seeds. Combine skins and pulp. Add 2/3 cup as much sugar as combined skins and pulp. Simmer slowly, stirring frequently, until juice sheets from spoon. 1.00c 9293 Frozen green beans or peas * 2.00c 9293 Chopped fresh Dill Combine all ingredients. Let stand for 20 minutes. Pour into a greased loaf pan & bake at 350F for 35 minutes. 2.00c 9294 Boiling water 2.00c 9294 Salad oil 0.25c 9294 Chopped onions Line a swiss roll or baking tin measuring about 9 x 13 inches with bakewell or greaseproof paper and grease it well. Stir the dry ingredients together. Melt the butter and syrup over low heat, pour on to the dry ingredients and stir well to make a fairly stiff mixture. Spread the mixture evenly over the base of the prepared tin and bake at 350 F (180 C) gas mark 4 for 25-30 minutes. Do not be alarmed by the fact that the mixture will look a little runny when it emerges from the oven; this is normal. Mark the biscuits into fingers or squares while still warm but leave in the tin until completely cold. Don't make the biscuits very big ~ they are chewy and very filling. Good exercise for the jaws and high in calories. chopped 1.00md e 19095 Tomatoes; peeled, chopped 4.00md f 19095 Tomato puree CHOCOLATE COOKIE CRUMB CRUST: Combine chocolate cookie crumbs with melted butter and cinnamon. Toss and mix well. Press into the bottom and partially up the sides of the springform pan. Refrigerate and, while making the filling, preheat the oven to 325F. CHEESE FILLING: Put the cream cheese in a mixing bowl and beat until light and soft. Add 3/4 cup of the sugar and mix well. Stir in the creme de menthe and the creme de cacao, flour and salt. Beat until the mixture is blended well. Add the egg yolks and sour cream, and beat until the batter is smooth and blended. Combine the egg whites and 1/4 cup remaining sugar and beat until the whites stand in soft peaks. Fold the beaten whites into the cream-cheese mixture. Pour the batter into the crust and bake for about 1 hour, or until the cake has puffed and trembles just slightly when shaken. A wooden skewer inserted in the cake should come out almost clean, with just a trace of batter or moist crumbs on it. Don't overbake; it will settle and firm somewhat as it cools. Don't worry if the cake cracks as it bakes. Remove and cool. Refrigerate if standing more than 4 hours. Garnish the top with grated chocolate. -------- p 19095 Yellow plantains 2.00 q 19095 Peanut oil; for frying 0.00 r 190 PREHEAT OVEN TO 375F. Toss together the turnips and onion with the melted butter and place in a 9-inch square or round baking dish. Cover tightly and place in preheated oven for 30 minutes. In a small pot over medium heat, combine cream, anchovies, nutmeg and pepper. Bring to a boil and let cook 1 minute. Remove turnips from oven, remove cover and pour the cream mixture over them. Sprinkle with Roquefort and return to oven. Let bake, uncovered, another 20 to 25 minutes. If the gratin is golden brown, it's ready to serve. If not, preheat broiler. Place gratin under hot broiler about 3 minutes to brown the top before serving. May be prepared a couple of hours in advance to this point and kept covered at room temperature. x 19095 THE SAUCE --------- 0.00--------- y 19095 THE VEGETABLES --------- 0.00--------- z Make the Creme Fresca ahead of time: mix cream and sour cream together. Cover and let stand at room temp. until thickened, 8 hours or overnight. Chill until ready to use. Char the chili peppers over a gas flame until blackened on all sides. Wrap them in a plastic bag and let stand for 10 minutes to steam. Peel and core the chilies. Remove seeds, rinse and pat dry. Preheat oven to 350 F. Generously butter a 9" pie pan (preferably porcelain or stoneware with 2" sides). Open up chili peppers and arrange around sides of pan skin side down, point toward center of pan, extending about 1/2" above rim. Cover bottom of pan with chilies. Finely grate cheese with onion and garlic in a processor using on/off pulses, about 30 seconds. Add eggs and salt. Process until smooth, stopping to scrape down the sides, about 15 seconds. Mix in the Creme Fresca (the Mexican equivalent of creme fraiche). Pour this filling over the chilies. Curl the edges of the chilies over the filling. Bake until golden brown and a knife inserted in the center comes out clean, 45 to 50 minutes. Cover chili edges with foil to prevent burning, if necessary. Cool for 5 minutes before cutting. Serve hot or at room temperature. Serves 6 main course servings. 30618 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19090 Vegetable Soup With Fennel CHILL DOUGH SEVERAL HOURS OR OVERNIGHT: Could put the dough in the freezer to chill, if in a hurry, for 1-2 hours. Heat oven to 300 degrees. Grease cookie sheet (only ONCE). No need to grease it each time. Add ingredients together, saving out the 1/4 cup of flour. Knead the 1/4 cup flour into the dough now, chill. Roll out, using flour on surface, cutters and rolling pin, generously. Try to get more flour on tiny places. This is a great recipe for the creased cookie cutters, because it is delicious and dough does not lose its shape. For this type of cutter, roll to about 1/4" thickness, so dough is just thick enough to leave the cutter imprints. Ordinarily, roll dough to 1/4" thickness for best results. Any cookie will lose detail and shape when it is too thick. This cookie is good iced with thin royal icing. Cookie stays soft, but is not terribly fragile. Entree Low Cal/fat 30627 Heat the olive oil in a large skillet over medium heat. Add the chicken and cook for 5 minutes until golden, turning once. Add more oil if necessary. Stir in the remaining ingredients except the olives and parsley. Bring to a boil; reduce the heat to low, cover, and simmer for 20 to 25 minutes or until the chicken is almost cooked through. Uncover and increase the heat to medium-high. Cook for an additional 5 minutes or until the liquid is reduced by one-third. Stir in the olives and parsley and heat through. Makes 4 servings. [Sherrie Ruhl, The Baltimore Sun; JAn 29, 1992] Posted by Fred Peters. -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19096 Vegetarian Chowder 30634 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19097 Veg *Note: Finely chopped parsley may be substituted for coriander leaves. Wash lentils in several changes of cold water, or place in a sieve and run water through them. Drain. Put lentils in a large pot with 8 cups water, spring onion, garlic if used, oil and coriander or parsley (or a combination of the two if preferred). Bring to the boil, cover pan and simmer on low heat for 1 hour or until lentils are soft. Put water and flour in a screw top jar, seal and shake until thoroughly combined. This prevents lumps forming. Pour this gradually into boiling soup, stirring constantly, until thickened slightly. Add vinegar and salt and pepper to taste. Return to the boil, boil gently for 5 minutes, then serve hot. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19100 Vegetarian Ma Po Tofu Vegetarian Entree 30 In a large skillet, cook chicken in olive oil over medium heat for about 5 minutes, turning once. Add onion, garlic and red pepper. Cook, stirring frequently, for 4 minutes until onions are limp. With kitchen shears, halve tomato pieces and stir in chicken mixture with wine, olives, lemon, cinnamon, honey and pepper. Cover and simmer for 15 minutes, then remove cover and continue to cook another 5 minutes or until sauce is slightly reduced and chicken is tender. Serve over rice or grain. Garnish with parsley. Serves 4. .00tb h 19100 Seasoned Vegetable Broth 2.00tb i 19100 Chili oil 4.00ts j 19100 Brown bean sauce 1.00tb k 19100 Co Wash and soak chick p[eas overnight in water to cover. The next day, rinse and drain. In a 4-quart saucepan, bring 6 cups of water to a boil and add the chick peas. Remove the froth, then add the onion and olive oil. Simmer until tender, about one to two hours. Add salt at the end and hot water (not cold), if needed to make more stock. Serve hot with lemon juice or vinegar. Makes six servings. Nutritional analysis per serving: 80 calories, 3 grams protein, 2 grams fat, 12 grams carbohydrates. via Karen Mintzias, I-Cooking 0.50ts p 19100 Vegetable oil 2.00tb q 19100 Finely chopped green onions 0.25c r 19100 Minced garlic 1.50tb s Grated Gruyere cheese can be used instead of cheddar cheese. Place bananas in saucepan and add just enough chicken stock to cover. Bring to a boil, reduce heat and simmer until bananas are tender, about 20 to 25 minutes. Using a potato masher, mash until smooth (chicken stock will be absorbed). Let cool slightly. Meanwhile, heat butter in a small frypan and saute onions until tender. Add the onions, cream, beaten eggs to cooked bananas until combined; season with salt, nutmeg and cinnamon to taste. Mixture will be quite moist. Place banana mixture in a buttered shallow baking dish. Combine cheese with bread crumbs; sprinkle over top. Bake at 350 for 35 - 40 minutes or until top is golden. Serves 4 - 6. From The Gazette, 91/02/13. c 19101 Garlic cloves; crushed 2.00lg d 19101 Saffron strands 1.00pn Clean and pick green bean tips. In a dutch oven (or equivalent size vessel), heat oil. Add curry paste and "fry" until fragrant, about 1 minute. Add broth, green beans, bamboo shoots (or other vegetable). Bring to a rapid boil and cook like that for about 15-20 minutes (watching that liquid doesn't reduce too much; add water as necessary). Reduce heat to a hard simmer and continue cooking until green beans are VERY done and have absorbed the flavor of the curry broth. Serve in bowls over rice. NOTES: If necessary, you may substitute whole frozen green beans for fresh. Thai Curry Paste: "Country Curry" or "Red Curry"; but they are all flavorful. Mae Ploy and Tommy Tang are other good brands. Bamboo shoots: I like to use a large can of bamboo tips because they are tender and I can cut them into 1/4 inch thick round slices. You can also use a couple of the small cans of sliced bamboo shoots, but they will not absorb the flavor as well. I think carrots cut into coins would also be good, if you like those. I tried potatoes once, but they just disintegrated. ) 7286 or 1/8 ts Garlic powder 0.00 7286 Onion, chopped (1/4 cup) 1.00sm 7286 Worcestershire sauce 1.00tb 7286 Green Meat for flavoring: ham hocks, leftover roast, stew or ground beef, and/or mashed potatoes Salt, pepper, garlic powder, bouquet garni Additional flour if needed Melt the butter in a large sauce pan and brown the onions. Add green beans and simmer for five to ten minutes. Stir in flour and cook five more minutes. Gradually add bouillon, stirring constantly so that the flour doesn't lump. Reduce heat and simmer for one hour. Add meat and/or mashed potatoes if desired. All are extremely good. Season to taste and continue to simmer slowly. Just before serving, mix a little of the soup with the sour cream until the cream becomes rather liquid. If the soup seems too thin, add a little flour to the sour cream mixture. Add this to the soup. Serve with salad and garlic bread. cheese 3.00sl 7287 Beef and broth 0.00 Cut drained tofu into small cubes. Heat 2 tb oil in a wok & fry tofu till it turns golden. Remove & marinate in soy sauce & sherry. Cut beans into pieces 2" long. Heat rest of oil & stir fry beans for 1 minute. Sprinkle with salt. Add tofu & marinade. Dissolve cornstarch in water & stir into the rest of the ingredients. Cook gently till sauce thickens. Serve hot over rice. 7287 Carrot, thinly sliced 1.00md Stir together soy, sugar and sherry; set aside. In a wok or wide frying pan, toast sesame seeds over medium heat until golden, about 3 minutes. Stir in soy mixture; reduce heat to medium, cover and cook until beans are tender-crisp to bite, about 7 more minutes. Uncover, increase heat to high, and boil, stirring until almost all liquid has evaporated, 1-3 minutes. Pour onto warmed platter and sprinkle with sesame seeds. 1.00md CHOOSE BEANS THAT ARE BRIGHT GREEN and firm. The smaller ones will be less fibrous. Top and tail them, then cut into pieces about 1 1/2-inches long and wash well. Peel the onions and slice them in thin rounds. Warm the olive oil, add the onion, garlic, and cook over a gentle heat for several minutes until the onions begin to soften. Salt lightly, then add the beans and cover them with the chopped tomatoes and herbs. Add several table- spoons tomato juice or water, cover the pan tightly and cook over medium heat until the beans are tender, about 15 minutes. opped 2.00md 7287 (about 1-1/2 cups) 0.00 7288 Clear chicken broth 4.00c 7288 Chopped basil 1.00tb TIP STEM ENDS OF BEANS. Bring 4 quarts water to boil and add 1 1/2 tablespoons salt. Cook beans in 2 batches until tender but still a little firm, then lift out. Lay them on a kitchen towel to dry for a minute or so. Transfer to a bowl. Add oils, shallot, tarragon and walnut pieces. Toss and season to taste with salt and pepper. Add a little vinegar just before serving. Serve warm. 7288 Heavy cream 4.00c This can be either a hot side dish or a room-temperature salad. WARM THE OLIVE OIL in a pan with the garlic and chile peppers. Once the garlic slices are brown, remove them and set the oil and peppers aside. Separate the chard stems from the leaves. Cut the leaves into large pieces and wash them. Trim the uneven ends off the stems. Then, to make the stems as tender as possible, peel off the thin, transparent outer skin from each stem. Catch the edge of a knife under the top layer of skin, and pull it down the length of the stem. It sometimes helps, especially if the stem is cured, to first cut the stem in half lengthwise. Peel both sides of the stems, cut them into 2-inch lengths. Then lengthwise into narrow strips. Peel the carrots, slice them into long, 1/4-inch diagonals, then into narrow strips. Bring 4-to-5 quarts of water to a boil, and add 4 teaspoons of salt. Briefly cook the chard stems and the carrots separately until each is tender--about a minute for the carrots, 2-to-3 minutes for the chard. Remove them from the water and set them aside. Plunge the chard leaves into the water and cook until they are tender, 3-to-5 minutes, depending on the quality of the chard. When they are done, remove them to a colander. Press against the leaves with the back of a wooden spoon to get rid of the water then put them in a bowl with the stems and the carrots, and toss them with the olive oil. Season with salt and serve with vinegar or slices of lemon. ight from the pan. May be served with grated cheddar cheese chopped green onion Heat the vegetables in a large cast-iron skillet. Add diced Spam, onion powder, chili powder, salt and pepper. As Spam is browning, microwave diced carrots, potatoes and i/2 cup water for 8 to 10 minutes, or until tender. While carrots and potatoes are cooking, add the bell pepper, celery, green chile and picante sauce to browned Spam, and simmer for 10 minutes. Add potatoes and carrots, and 1 to 2 cups water (enough to almost cover other ingredients). Stir to deglaze pan, then simmer for 1 hour. Mix cornstarch and milk. Add to Spam-vegetable mixture, and bring almost to a boil to thicken sauce. Sprinkle with grated cheddar cheese and onion, and serve with warmed flour tortillas. f mix. Vegetarian Rice: Combine 1 1/2 cups mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; reduce heat and cover. Cook for 15 to 25 minutes, until all liquid is absorbed. Makes 4 to 6 servings. Servings: 4 to 6 Salt and pepper Grated Parmesan cheese In a Dutch oven over medium heat, cook bacon until crisp. Remove bacon with a slotted spoon, drain on paper towels, and set aside. Discard all but 1/4 cup of the drippings. Add the onion to the drippings and cook, stirring, until limp. Break vermicelli into 2-inch pieces (about 2 cups); stir into onion and continue cooking until onion is golden brown. Add tomatoes with their liquid (break up tomatoes with a spoon), beef broth, chilies, and vinegar; stir well. Cover and simmer until vermicelli is tender and most of the liquid is absorbed (about 15 minutes). Season to taste with salt and pepper. Turn into a serving dish; top with bacon. Pass the cheese at the table. od processor fitted with a steel blade and puree. Set aside. Melt the remaining butter in a heavy large saucepan over medium-low heat. Add the flour and stir with a wooden spoon until the flour is cooked but still light in color, 3-to-4 minutes. Slowly add the stock to t Brown the pork in the oil. Add the onion and garlic and continue to cook until they are soft. Add the remaining ingredients and simmer for 1 to 1 1/2 hours until the pork is tender and starts to fall apart. Serves: 4 Heat Scale: Medium Variations: Diced potatoes and/or peeled chopped tomatoes can be added to this stew nd cream in a small bowl, and beat well. Gradually add about 2 cups of soup to the yolk mixture. Slowly blend the yolk mixture back into the remaining soup. Be careful not to le In oil in a heavy saucepan, saute' garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes. Stacks Vegetable-Beef Soup Vegetable-Bulgur Pilaf Vegetable-Stuffed Meat Loaf Vegetable-Stuffed Sole Brown the pork in oil in batches in a heavy iron skillet. Place the meat in a 3-4 quart covered casserole and add the remaining ingredients. Deglaze the skillet with the chicken broth (water) and add to the casserole. Barely cover the ingredients with water or broth. Cover and simmer until the stew is thick and meat very tender, about 1 1/2 hours. Add salt to taste before serving. Prawn & Vegetable Stir Fry Pumpkin Seed Sal Melt butter in large kettle and add oil. Add garlic and saute until lightly browned. Remove garlic and set aside. Add onion to butter and saute until tender. Add paprika and saute 1 minute. Add chicken broth, tomatoes, chiles and chili powder. Season to taste with salt and pepper. Bring to boil, reduce heat and simmer about 20 minutes. Stir in yogurt slowly and cook over low heat just until heated through. Do not boil or yogurt will curdle. Add reserved garlic. Ladle into soup bowls and sprinkle with cheese and cilantro. Vegetarian Lasagna Vegetarian Lasagne Vegetarian Ma Po Tofu Vegetable And Pork Stir-Fry Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * Tomatillos are Mexican green tomatoes in husks. Remove stems and seeds. ** Carefully split each pepper and remove the seeds. Wear eye protection. ~------------------------------------------------------------------------- Coarsely chop the tomatillos and place in a bowl. Add all the other ingredients and mix well. May be served at room temperature, or chilled. AGAIN BEWARE AS THIS DIP IS VERY VERY HOT Makes about 3-1/2 cups of dip. SUGGESTED DIPPERS: Corn Tortillas, Potato Skins, Celery, Jicama, Monterey Jack Cheese, Cheddar Cheese. Velveeta Cheese Fudge Velveeta Salsa Dip Velvet Chicken & Sweet Corn Soup Vegetable And Pork Stir-Fry Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * Poblano Chiles should be roasted and peeled, then remove seeds and cut into 2 X 1/4 inch strips. ~------------------------------------------------------------------------- Trim the excess fat from lamb shoulder. Cut lamb into 1 inch cubes. In a large Dutch oven cook lamb, onion and garlic in oil until lamb is no longer pink, with stirring. Drain. Stir in broth, salt, juniper berries and pepper. Heat to boiling, reduce heat, cover and simmer with occasional stirring until lamb is tender, about 1 hour. Shake flour and water in a tightly covered container and stir into lamb mixture. Boil and stir for 1 minute. Stir in chiles. Sprinkle each serving with lemon peel. Venison Chili Vegetable And Pork Stir-Fry Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal In a large heavy duty casserole or Dutch oven (about 5 qt. ) warm the Oil over medium heat. Add Onions, Garlic, Jalapenos, and carrots. Cook,stirring once or twice, for 10 minutes. Stir in Oregano and Pork cubes and cook until Pork has lost its pink color, about 20 minutes. Stir occasionally. Stir in the chicken stock, 1 tsp of Salt, crushed Tomatoes and the grated potato. Bring to a bOil, then lower the heat and cook partially covered, for 1 1/2 hours, stirring occasionally. Cut the Poblano into 1/2" strips. Add them to the Chili and cook , stirring often, for another 30 to 45 minutes or until the Pork is tender and the Chili is thickened to your liking. Taste for correct seasonings and let cook another 5 minutes. Serve hot. NOTE: To roast Poblanos, stick them on a serving fork and turn over a gas burner until thoroughly charred. Wrap Chilies in a paper bag after you roast them. When cool, rinse under cold running Water, rubbing off the burned skin. Pat dry and de-stem Chilies. Chop stalk end of each ear of corn flush with the base of the ear. Shuck, being careful to keep corn husks intact for later use. Wash husks, and drain. Cut corn off cobs. Grind corn with the Jack cheese in a meat grinder, blender or food processor. Cream lard and butter to a smooth and fluffy consistency with an electric mixer at medium speed. Add the ground corn and cheese mixture, sugar, cream and salt to taste. Continue to mix with the electric mixer until mixture looks like whipped cream. Add more cream if mixture is dry. Cut the roasted green chiles into long strips. Spread about 2 tablespoons of the corn mixture on each corn husk. Spread mixture out into a rectangle and allow at least 2 inches of husk to extend below the corn mixture and a few inches of margin on both sides of the husk. Place about 2 strips of green chile down the center of the corn mixture, then sprinkle with a few pinches of the grated Cheddar cheese. Hold the two sides of the tamale together to make the corn mixture fold up around the filling. Then tuck one edge of the husk over the top of the tamale and roll, tying the ends with strips of corn husks. If preferred, the bottom end of the husk can be folded up before rolling. If you plan to freeze the tamales, freeze them at this point. Place the tamales upright on a rack in a pressure cooker or large steaming kettle. Before the rack is completely filled with tamales, pour 1 to 2 cups water into the bottom of the pan, about 1/2 inch deep. Steam at 15 lbs pressure for 25 minutes, or in a conventional steamer for 45 minutes. Serve warm with Green Chile Sauce, plain, or with beef, pork or chicken added. These may be kept in the refrigerator for 3 to 4 days. Makes 24 tamales. Freezing Hint: Package tamales in plastic bags, 12 per package or other suitable quantity. If packaging large quantities, keep track of the contents on a card. Maximum Recommended Freezer Storage: 1 year 5706 Actually 1/2 Yield: 1 Cup (8 Fluid Ounces) Don't let the colour fool you, a green curry can be devastatingly hot if prepared the traditional way. For less heat, discard the chilli seeds. Remove the stems and roughly chop the chillies. Put into an electric blender with all of the other ingredients and blend to a smooth paste. Add a Tbls of extra oil or a little water, if necessary, to facilitate blending and store as you would the red curry paste. From Charmaine Solomon's Thai Cookbook by Charmaine Solomon lt to taste 0.00 5706 Pasta - preferably rotini, 12.00oz 5706 cooked al dente 0.00 5707 Bisquick baking mix 1.50c Yield: 1/2 Cup In a blender grind all of the ingredients into a paste. When using dried galangal or fresh Lemon Grass, add both ingredients directly while cooking the curry paste. When using the dried Galangal, soak it in 4 Tbls of hot water and use the soaking water with galangal to give the curry a strong flavor. From Delightful Thai Cooking by Eng Tie Ang i 19104 Pepper 0.00 This is easy to make. Make lots and freeze it for future use. If you're not a fan of pounding you can use a food processor. Just don't overdo the processing. Green Curry Paste (Nam Prik Kaeng Khiew Wah) Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. inced onion and/or white of 0.75c Green curry paste is used to make the hottest of all Thai curries. ~------------------------------------------------------------------------- Combine all the ingredients in a blender and process until smooth. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. d 19105 -s mixture) 0.00 e 19105 Flour 0.25c Place the cumin and coriander seeds in a pan, without adding any oil. Dry-fry them, stirring, for 1-2 minutes until they are aromatic and slightly browned. Pound them with the remaining ingredients to produce a fine paste. 0.00 h 19105 Cooking liquid (recipe calls 0.00 i 19105 -for 7 to 8 cups) 0.00 * See Sowest 2 for recipe. ** Tortillas should be 6-inches in diameter and should be warm. ~------------------------------------------------------------------------- Prepare basic green sauce and stir in the 1 cup of sour cream. Heat oven to 350 degrees F. Dip each tortilla into the sauce to coat both sides. Spoon 1/4 cup of the shredded chicken onto each tortilla and roll up. Place seam sides down in a 13 X 9 X 2-inch ungreased baking dish. Pour remaining sauce over enchiladas and sprinkle with the cheese. Bake, uncovered, until cheese is melted, about 15 minutes. Serve warm with sour cream. RED ENCHILADAS: Substitute 2 cups of the Basic Red Sauce (see Sowest 2 for the recipe) for the Basic Green sauce. Substitute 3 cups of shredded cheese or cooked beef for the chicken. c 19106 Powdered Sugar 4.00lb d 19106 Nuts, Chopped Chop or grind the vegetables. Heat them gently for about ten minutes with the oil, and add broth. Cover and simmer slowly until very tender, about 45 minutes. Beat egg yolk and cream together, and add after the soup is in the tureen. Sprinkle with freshly ground black pepper. a 19107 Salt 0.25ts b 19107 Baking powde Put lentils & hot water into a pot. Bring to a boil, reduce heat & simmer, covered for 30 minutes. Heat margarine in a skillet, add onion & cook for 2 minutes. Add carrot & pepper & cook for 10 minutes, stirring occasionally. Add spices, paste, salt & pepper. Mix together well. Then stir in lentils & let cool. Mix in parsley. Divide the mixture into 12 equal portions & shape into rounds. Coat them in combined breadcrumbs & oats (oats may have to be blended to resemble fine breadcrumbs). Shallow fry in hot oil until golden brown on both sides. Drain well. For the yogurt sauce, combine all the ingredients & chill till ready to serve. I find that I do not need to roll the rissoles in egg, though the recipe calls for it. 19107 Water 0.50c i 19107 Apricot pulp 0.33c j A good dip with seafood and fish, fresh vegetables, and boiled eggs. ~------------------------------------------------------------------------- Place the shredded mango, garlic and shrimp paste in a mortar and gently mash with the pestle so that the mango is bruised but is still inn shreds. Add the remaining ingredients and stir to combine. Remove to a serving bowl and use as a dip for grilled meats or fresh vegetables. Makes 2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. 19108 Clove garlic, minced 1.00 d 19108 (28 ounce) can whole 1.00 e 19108 -tomatoes, mashed 0.00 f 19108 Of tomato juice 18.00oz All seasonings should be chopped fine. Combine all ingredients and mix well. Let stand in refrigerater for 2 hours before serving. Best with salmon. (15 ounce) can pinto beans 1.00 i 19108 Worcestershire sauce 1.00tb j 19108 Basil 1.00ts CRUST: Pregeat oven to 350~. Lightly grease 9" pie palte. Combine 1-3/4 crumbs and melted butter flavor Crisco. Press into greased pie plate. FILLING: Spread 1 pint lime sherbet in cooled crust. Freeze about 1 hour until firm. Combine ice cream and 1-1/2 cup macaroon crumbs. Spread vevnly over sherbet. Freeze about 1 hour until firm. Spread remaining sherbet over ice cream. Freeze several hours. Remove from freezer 10-15 minutes before serving. 0.50ts Serves 6 - 8 Soak the olives in cold water for 1 hour. Drain and coarsely chop the olives. Heat a frying pan and add the oil, onion, and garlic, along with 2/3 of the olives. Saute until the onions are transparent. Puree this mixture in a food processor along with 1 cup of the stock. Place this mixture in a 4-quart saucepan and add the remaining stock. Simmer for 20 minutes and add the cream. Whisk in the roux and simmer, stirring constantly, until thickened. Add pepper to taste and the remaining chopped olives, Tabasco, and dry sherry. Heat to serving temperature and serve with the sliced olive and crouton garnish. The Frugal Gourmet - 3 Ancient Cuisines From the collection of Jim Vorheis loves garlic, minced 2.00 c 19109 Sm hot gn chilie pepper 1.00 d 19109 Venison, 1/2" cubes 1.25l POUND THE GARLIC in a mortar with 1 teaspoon salt. Pound garlic until is has broken down to a paste, then gradually work in the basil, parsley, thyme, paprika and tomato paste. Warm the oil in a soup pot, add the garlic-herb paste and mix together. As soon as the oil is hot, add the bay leaves and the onion. Sprinkle the saffron directly over the onion, stir everything together and cook for 10 minutes or until the onion has softened. Add the pepper, tomatoes, their juice and the water to the pot. Bring to a boil then immediately lower the heat and cook for 25 minutes at a simmer. While the soup is cooking, bring 1 1/2 cups of water to a boil; add a dash to salt and the rice. Boil until the rice is tender, about 12-to-15 minutes, then drain. Stir the rice into the finished soup, season with pepper. Serve the soup garnished with the fresh herbs and cheese. Put the first two ingredients in a blend and blend well. Pour the vinegar and peppers into a kettle and add the next 3 ingredients and bring to a boil. Boil for 7 minutes and remove from the heat. Coll for 2 minutes and add the last 2 ingredients. Seal in Jelly Glasses and serve the next time you have a barbecue or with meat. Raspberries, a member of the rose family, impart a delicious aroma and spark of flavor to this creative sauce. It is especially good with roast duckling. COMBINE WINE, BROTH, preserves and giblets in a saucepan and bring to a boil over medium heat on the stove. Cook until liquid is reduced by about 1/2. Add the cream and continue to cook until liquid reduces enough to coat the back of a spoon. Remove from heat and whisk in the butter. Strain the sauce into a sauceboat and discard the giblets. Stir in the peppercorns and serve the sauce with the roasted bird. Makes 1 1/2 Cups BRING A POT OF SALTED WATER to a boil on the stove. Add the tomatillos and chili peppers, cover and cook 2 minutes. Drain the tomatillos and chiles, place in a food processor and puree. Strain into a bowl and discard skins. Add onion, cilantro, lemon juice, oil and salt. Chill before serving. Makes 2 Cups * - cored and chopped ========================================================================== Remove chicken skin. Pour oil into 10-12" frying pan over medium-high heat. Add chicken and brown, turning as needed, 8-12 minutes. Add tomatillos, onion, chilies, and garlic. Cover and simmer, turning chicken occasionally, until meat is no longer pink at thigh bone (cut to test), about 30 minutes. With a slotted spoon, transfer chicken to a platter; keep warm. Boil sauce, uncovered, over high heat until most of the liquid evaporates, 6-8 minutes. Pour sauce over chicken. Sprinkle with cilantro. Add salt and pepper to taste. SLICE THE TOMATOES into rounds a little less than 1/2-inch thick and dredge them in the cornmeal or flour. Heat enough oil in a 10-inch nonstick pan to cover the surface lightly and fry the tomatoes briefly on each side, until they are lightly colored. Do not let them get soft. Lightly beat the eggs with the scallions and basil and season them with salt and pepper. Pour them over the tomatoes. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the frittata out onto a large plate. Place the pan over it, invert and return it to the heat to cook the other side. Turn the frittata out onto a serving plate and serve, hot or tepid, cut into wedges. Slice tomatoes & lemon thinly. Put tomatoes, lemon & sugar into a pot with the water. Bring to a boil, reduce heat & simmer for 1 hour. Transfer to a warmed sterile jars. DREDGE THE TOMATOES in the cornmeal or flour. Heat enough oil in a 10-inch non-stick pan to cover the surface. Fry the tomatoes briefly on each side until they are lightly colored. Don't let them get soft. While the tomatoes are frying, lightly beat the eggs with the scallions and basil or lovage. Season with salt and pepper. Pour them over the tomatoes. Let the eggs sit for about a minute, then give the pan a shake to loosen the bottom. Cook over medium-low heat until the eggs are nicely colored on the bottom, then slide the omelet onto a large plate. Place the pan over the plate, invert it and return to the heat to cook the other side. When done, turn the omelet out onto a serving plate and serve sliced in wedges and garnished with fresh sprigs of the herb you have used. Layer tomatoes and onions in a crock with a pickling salt between the layers. Put a weighted plate on the top of vegetables and leave over night. Next day, drain vegetables and place in kettle. Tie spices in cheesecloth add to vegetables with vinegar and brown sugar. Cook slowly until brown. Place in sterilized jars and seal. Preheat oven to 425F. Remove stem end of tomatoes- don't peel them. slice tomatoes in thin rings, cover them with boiling water and let stand for about 10 minutes, then drain them. Arrange the tomato slices in the unbaked pastry shell. combine sugar, flour, spices, molasses and water; pour the mixture over the tomatoes and cover with the top crust. Bake at 425F for 15 minutes, then at 350F for 30 minutes. To quote the author, Edna Staebler "The Mennonites make pies out of anything they happen to have around that needs eating, that's how they managed to invent so many wonderful recipes. * Fresh red sweet pepper should be finely chopped. ~------------------------------------------------------------------------- Wash and core the tomatoes; peel the onions. Slice the tomatoes and onions thinly, mix with the salt and let stand overnight. In the morning drain thoroughly. Put the tomatoes and onions in a large kettle and add the lemon slices, pepper, sugar, vinegar, and the spices and mustard tied in a bag. Bring to a boil and cook for about 30 minutes or until slightly thickened, stirring occasionally. Discard the spice bag and turn the relish into hot jars. Seal at once. Makes 4 Quarts. 2.00tb j 19109 Worchestershire sauce 2.00tb k 19109 Cayenne pepper, plus a pinch 0.50ts l 19109 Lg green bell pepper, c Core and cut green tomatoes. The skin may be a problem depending upon the age of the tomatoes;if necessary, peel the skins. Melt butter or shortening;fry the tomatoes until they become translucient but not mushy. Season and add the pepper for colour; add the cream being careful that it does not curdle. o 19109 Can of red kidney beans, dra 10.00oz p 19109 Masa Harina * Originally used as main condiment with "Grilled Bluefish with Green-Olive Relish, Smoked Tomatoes, and Fennel. " In a medium-size bowl or jar, combine all ingredients except salt and pepper. Mix well, then add salt and pepper to taste. Cover and refrigerate. Will keep about 4 days. b 19110 Lard 5.00oz c 19110 Combine the peaches and the sour cream in a blender and work them to a puree. Add the peach, pineapple, orange and lemon juices and the sherry and blend until very smooth. Transfer to a bowl, cove and chill thoroughly (at leas 2 hours) then ladle into chilled bowls, add the mind and serve either as a first course or dessert. From "The Greenbriar Cookbook," The Greenbriar, White Sulphur Springs , WV as published in the Chicago Tribune Magazine (5/16/930 posted by Bud Cloyd Cut tops off green peppers; remove seeds and membranes. Steam pepper shells over boiling salted water 5 minutes; drain. Combine remaining ingredients except cheese in a bowl; fill pepper shells with this mixture. Place filled shells in ovenproof casserole; bake in preheated 350'F. oven 20 minutes. Top with desired amount of cheese if you like; serve at once. 19110 Carrots, peeled and 3.00 k Place steak on grill over ash-covered coals so the surface of steak is 2 to 3 inches from the heat. Broil at moderate temperature. When one side is browned, turn, season and finish cooking on the second side. Turn and season. A steak cut 1 inch thick requires 18 to 20 minutes for rare and 20 to 25 minutes for medium. n 19110 Peppercorns 0.00 Prepare grill & cover to build an intense heat. Remove nectarine pits & slice each one into 6 slices. Combine sugar, zest, lemon juice in a small bowl. Place 6 nectarine slices on a skewer & place on grill. Cook 5 minutes, turn & baste with glaze. Cook & baste for another 7 minutes. When fruit is just about done, toast cake slices on a cooler part of the grill, turning once. Serve toasted cake with grilled nectarines & handfuls of blueberries. 284 Cal. ; 6g Prot. 7g Fat; 63g Carb. ; 0 Chol. ; 175mg Sod. ; 5g Fiber. 19110 Parsley, chopped 2.00bn t 19110 Sour cream to taste 0.00 u 19111 Cubed venison 5.00lb a 19111 Cubed suet 1.00lb SPREAD EACH PIECE OF BREAD with thin coating of pureed chiles, or more if you like your sandwich really hot. Cover bottom slice with layer of cheese, tomato and onion slices and as much cilantro as you like. Top with second slice of bread and butter it. Place sandwich, butter-side down, in cast-iron skillet. Spread top piece of bread with butter as well and cook sandwich slowly. When golden brown on bottom, turn it over and cook on the other side. Covering pan will help melt cheese by the time bread is crisped and golden. Eat right away with something very cold to drink. it if its in steak 0.00 3387 Form) 0.00 3387 Onion - Cut up (2 in. 2.00c 3387 Pieces) Calories per serving: 224 Fat grams per serving: 4. 15 Approx. Cook Time: Cholesterol per serving: 71. 7 Preheat the charcoal grill. MAKE THE SAUCE: In a heavy saucepan cook the green onion with the celery and garlic over medium heat, stirring, until they have rendered their liquid. Stir in the roux and cook while stirring for 1 minute more. Add remaining sauce ingredients and simmer for 20 minutes. Meanwhile, rub the chicken breats with the 1/4 teaspoon pepper. Grill the chicken over charcoal for approximately 12 minutes, turning once. TO SERVE: Serve each person one chicken breast with the Green Grape Sauce spooned over. Recipe from "Louisiana Light" by Roy F. Guste, Jr. 3387 Sauce 0.00 3387 (or more) Soy Sauce 3.00tb 3387 Beef broth * Cornish hens may be substituted. Butterfly in half to make sure the bird is cooked throughout. Mix oil and lemon in a bowl with tarragon. Marinade chicken for one hour. Remove and eliminate excess drippings. Cook over medium heat grill. Season with salt and pepper. Turn chicken often and baste with leftover marinade. Serves 4. 3388 Carrots, quartered 2.00 3388 Dry r In a shallow dish, combine oil, lemon juice, and pepper. Add chicken and turn to coat with marinade. Marinate, turning occasionally, for 30 minutes. Meanwhile, combine vinegar, wine, and tarragon in a small nonaluminum saucepan; boil until reduced to about 2 tablespoons. Reduce heat to low, add butter and mustard, and stir until butter melts. Set sauce aside; keep warm. Drain chicken well. Grill or broil over medium heat, turning once, and basting frequently with mustard sauce, until just cooked through, about 5 minutes a side. Be careful not to overcook chicken. Serves 6. Prep: 15 minutes Marinate: 30 minutes Cook: 10 minutes 0.50ts 3389 Butter,divided use 2.00tb 3389 Finely chopped shallots 0.25c Place the chicken in a non-metallic container, I use a gallon size ziplock bag. Cut the limes, lemon, and orange into large chunks. Place them in a blender with the rest of the ingredients. Process until smooth, about 1 minute. Pour on chicken and marinate for 1-2 days. Place on grill or bake in oven until done. Makes 8 servings 3389 Lemon juice 2.00tb Corn, of course, is not native to China, but this Chinese way of cooking it is delicious. IN A SMALL PAN, combine the butter, dark soy sauce, Sichuan peppercorn and chiles. Make a charcoal fire and, when the coals are ash white, grill the corn. Baste them with the soy butter and cook for 5-to-8 minutes, turning frequently. Serve at once. only) 1.00 7288 Salt and pepper This is a dish whose flavors improve with time, so make it when you have your grill going anyway. Grill the eggplant when the coals are dying, assemble the recipe, and it will be ready for a meal the next day. WIPE EGGPLANTS AND SLICE lengthwise or diagonally into pieces a little less than 1/2-inch thick. Discard the end pieces that are mostly skin. Brush each piece on both sides with oil and grill over the coals. (You can also fry the eggplant slices instead of grilling them, or even broil them, if you prefer. ) To make crisscross grill marks, turn each slice just once at a 45-degree angle. Cook on both sides until eggplant is nicely colored and tender. As you work, make a layer of cooked eggplant in a non-corrosive dish. Season with salt and freshly ground pepper, scatter garlic and basil leaves on top and splash a little vinegar over all. Add the next layer of eggplant and continue until everything is used. The warmth from the eggplant will bring out the flavors of the garlic and the basil. It will smell wonderful. Cover the dish and refrigerate for several hours or overnight. Bring to room temperature before serving. 2.00 7290 Bay leaves 2.00 7290 Peppercorns 12.00 7290 Junip Slice eggplant into 1/4-inch thick rounds. Sprinkle with salt & place in a colander. Cover with a weighted down plate & leave for 30 minutes. Whisk together hoisin, tamari, vinegar, sugar, sauce, oil, garlic & ginger. Rinse eggplant & pat dry. Pre-heat grill or brioler. Place eggplant onto cookie sheet or directly on grill & cook till tender, about 5 to 7 minutes per side. Transfer to a serving dish & pour the sauce over the top. Sprinkle with scallions & sesame seeds. Serve warm 729 For sauce, in a small saucepan cook onion, garlic, and chili powder in margarine till tender. Stir in tomato sauce, vinegar, honey, salt, and pepper. Bring to boiling, stirring constantly. Boil 5 minutes or till slightly thickened. Meanwhile, trim fat from flank steak. Score steak diagonally into diamonds on both sides. Brush with sauce. Grill steak on uncovered grill directly over medium coals for 7 minutes. Turn and grill to desired doneness, allowing 5-7 minutes more for medium. Brush occasionally with the remaining sauce. To serve, thinly slice the flank steak across the grain. Broiling Directions: Place meat on the unheated rack of a broilerpan. Broil 3" from heat for 6 minutes. Turn and broil to desired doneness, allowing 6-8 minutes more for medium. Brush occasionally with sauce. ******************************************************* **** Per serving: 240 calories, 21 g protein, 5 g carbohydrates, 14 g fat, 58 mg cholesterol, 304 mg sodium, 436 mg potassium. *Amchoor is mango powder; get it at Indian groceries. Cut limes in quarters, or halves if soft. Mix dry ingredients together. Roast ears of corn, one or two at a time, over a hot grill or open gas burner flame, until kernels are lightly browned. Dip lime sections in spice mixture. Squeeze lime juice into corn kernels while rubbing with cut surface of lime to allow lime juice to carry spices into the corn. Continue until lime slices and spices are used up. Poonam Dhawan Austin American-Statesman, 5/20/92 d 1.50c 7553 Salad oil 3.00tb 7553 Flour,whole wheat 0.33c 7553 Veggie broth 3.00c Serves 4 Pineapple leaves Combine first 4 ingredients in a shallow dish; mix well. Add chicken, turning to coat. Cover and refrigerate chicken for several hours, turning occasionally. Combine pineapple, bell pepper, jalapeno, cilantro, vinegar, and orange juice in a small bowl; mix well. Let mixture stand at room temperature for 2 hours. Remove chicken from dish, reserving marinade. Sprinkle chicken with pepper. Grill chicken 4 to 5 inches from coals 15 minutes or until done. Turning and basting frequently with reserved marinade. To serve, top each breast with 3 tablespoons pineapple mixture. Garnish with pineapple leaves. */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* 0.50ts 7553 Salt,seasoned 0.50ts 7553 Pepper,seasoned 0.25ts Cecila came up with this combination for actress Darryl Hannah, a vegetarian who cooks for meat eaters. The Philippines-inspired cold tomato and lime dressing is compatible with grilled fish or chicken as well as mushrooms. To prevent the bamboo skewers from splintering in the heat of the fire, soak them in cold water for about half an hour and place them in the freezer for a few minutes before cooking. Combine all marinade ingredients in a glass or ceramic bowl. Add the mushrooms, toss to coat and set aside to marinate for 1 hour at room temperature. inced 0.33c 7554 Vegetable oil 1.00ts 7554 Chopped onion 1.00c 7554 Garlic cloves, minced 3.00 Bone chicken breasts and cut in 12 pieces. Place on bottom of a flat dish. Mix sugar, water, soy sauce, cooking sherry, oil, vinegar, garlic and ginger in a bowl for marinade. Pour marinade over chicken. Let sit at least one hour. Drain and reserve marinade. Prepare fresh pineapple into spears or drain canned pineapple chunks and string in sticks. Grill chicken on medium coals for 25 to 30 minutes, turning and basting often with reserved marinade. You may bake chicken in oven on 400 degrees. Baste often until browned lightly, about 30 minutes or until tender. Grill pineapple about last 10 minutes, basting with marinade. Serve pineapple with chicken over rice or potatoes. 7554 Eggs, slightly beaten 3.00 7554 Low fat cottage/ricotta 2.00c 7554 cheese (or combination) 0.0 Pour olive oil into baking dish. Add rosemary. Place pork in dish and turn to coat all sides. Set pork aside at room temperature to marinate for 1 1/2 hours, turning occasionally. Prepare barbecue grill. Transfer pork to grill and cook, basting occasionally with remaining marinade, about 12 to 15 minutes, turning frequently. * Slice into medallions. Serve with Apple-Sweet Potato Puree. Spoon puree onto plates. Top with pork and serve. *Pork can also be broiled. Tie two 1/8-inch-thick slices of pancetta lengthwise onto tenderloins and marinate according to recipe instructions. Cook pork in preheated broiler 6 inches from heat source about 15 to 20 minutes, turning frequently. lack pepper 1.00tb d 19111 Red or cayenne pepper 1.00ts e 19111 Paprika 1.00ts Freshly ground white pepper to taste Steamed baby carrots or steamed carrots, cut into sticks, as an accompaniment if desired. Deep fried carrot tops as an accompaniment, if desired In a small deep dish just large enough to hold the pork, combine the oil, the wine and the garlic. Add the pork, turning it to coat it thoroughly, and let it marinate, covered and chilled, overnight. (You can also get it going in the marinade before you leave for work and it will be ready for the grill when you get home. ) Drain pork, discarding the marinade, and grill it on an oiled rack set about 6" over glowing coals, turning it, for 25 minutes or until a meat thermometer registers 155 degrees Fahrenheit for meat that is just cooked through but still juicy. Transfer pork to a cutting board and let it stand while making the sauce. In small saucepan, boil the wine with the shallot until it is reduced to about 2 Tbsp. Add the cream and bring mixture just to the boiling point and simmer it for 2 minutes or until it is thickened slightly. Strain sauce through a fine sieve into a bowl and whisk in mustard, white pepper and salt to taste. Cut pork diagonally into 1/2" slices and serve it with the mustard cream sauce, the carrots and the carrot tops, if desired. Yield: Serves 4-6 people. g 19112 Dry red wine 1.50c h 19112 Water MIX ALL INGREDIENTS TOGETHER with the softened butter. Place the butter on a sheet of plastic wrap or wax paper, and form it into a cylinder. Place in the refrigerator to harden. To serve, cut pats from the log, and place on top of grilled fish, poultry or meat. Makes 16 pats. NOTE: The butter can be made up to 3 days in advance, or it can be frozen for up to a month. erves 3.00tb l 19112 Green pepp Mix all ingredients together and shape into 6 individual small steaks,about 3/4" thick. Sprinkle with seasoned flour and brush with olive oil. Broil them for 5 to 6 minutes or more on each side,depending on degree of doneness desired. Belmont Sauce: Melt butter with the rest of the ingredients. Blend well. Stir in 2 tbsp. sherry and bring almost to a boiling point. Arrange steaks on a hot platter and pour sauce over them. p 19113 * See Sowest 2 for recipe. ** Use 1 package of Frozen salad-style imitation crabmeat, thawed *** Artichoke hearts should be drained and cut into quarters. Use one **** Flour tortillas should be 7 to 8 inches in diameter and be warm. ~------------------------------------------------------------------------- Prepare Roasted Tomato Sauce; set aside. Cook crabmeat and onions in 1 Tbls of margarine over medium heat, stirring frequently, until onions are tender. Mix in cour cream, cheese and artichoke hearts. Spoon about 13 of a cup of the mixture onto one end of each tortilla. Roll up tightly into a cylinderical shape; secure with wooden picks. Heat 2 Tbls of margarine in 10-inch skilled over medium heat until hot and bubbly. Cook 3 or 4 flautas in margarine, turning frequently, until golden brown, about 5 minutes. Keep warm in 300 degree F. oven. Repeat with remaining flautas, adding the remaining margarine as needed. Serve with warm Roasted Tomato Sauce. f Combine first 7 ingredients in a shallow dish and mix well. Add the chicken, turning to coat; marinate, covered, in refrigerator for at least 2 hours. Prepare the grill. Remove chicken from marinade; reserve marinade. Grill 4 to 5 inches from medium-hot coals, turning and basting frequently with marinade, about 15 minutes total. Makes 4 servings. [COOKING LIGHT Spring 1986] Posted by Fred Peters. Basil 0.50ts THE DAY BEFORE grilling, place sweetbreads in a pot of cold water, place over high heat on the stove and bring to a boil. Immediately drain the sweetbreads and rinse them in cold water. Trim any fat and membrane. Prepare the marinade. Combine mustard, soy sauce, Pernod, honey and allspice in a bowl or plastic bag and mix well. Place the sweetbreads in the marinade, cover and place in the refrigerator overnight. Light a grill or preheat a broiler. Place the sweetbreads on the grill or under the broiler and cook 15 to 20 minutes on each side. Arrange sweetbreads on a platter, surround with lemon wedges and serve immediately. 1897 Dried dill weed 0.50ts 1897 Pepper 0.25ts 1897 Sole or other lean fish fill 6.00 Combine all ingredients for Red Wine Marinade. Slice the tempeh cakes in half crosswise, then split each half horizontally by slicing carefully. Marinate the tempeh cakes at room temperature for 1 hour, or longer in the refrigerator. Combine all ingredients for the Sweet Lemon Mayonnaise and set aside in the refrigerator. Brush the eggplant slices with olive oil. On an open or closed grill over medium-hot coals, grill the eggplant and onion slices for 10 minutes per side and the tempeh for 8 minutes per side or until well-browned. Grill the whole wheat bread slices over low coals until toasty. Arrange the vegetables and tempeh on slices of whole wheat toast spread with Sweet Lemon Mayonnaise and several sprigs of fresh arugula. Add salt and pepper to taste From Vegetables on the Grill by Kelly McCune. 1897 Margarine or butter 2.00tb 1897 All-purpose flour 2. Be sure to use the firm, Chinese-style tofu rather than the soft or regular tofu. It tastes best after it has been marinated for several days. PREPARE A FIRE if you are grilling the tofu, and grill it on both sides, about 6 inches above the coals, until it is well-browned and a little crispy. Otherwise, broil the tofu on both sides. Spread the bread with mayonnaise and horseradish to taste. Slice the tofu in half, crosswise, to make pieces 1/2-inch thick, and cut the pieces to fit the bread. Arrange the tomato slices on the tofu, and salt and pepper them; add the onion if you wish. Cover with the lettuce and the top piece of bread. 0lb 1898 Spanish Olive Oil 3.00c 1898 Large Red Bell Peppers * 4.00 1898 Cloves Garlic ** A beautifully compose plate with many flavors and colors. Each component is placed on the plate separately, making three little groupings of bright and exciting tastes. The noodles and tofu can be made ahead, held at room temperature for an hour or so, leaving only the vegetables to be sauteed at the last minute. GRILLED TOFU MARINADE 4 "blocks" firm tofu Combine the marinade ingredients in a large bowl. Add the pieces of tofu and cover with the marinade. Let sit for 6 to 8 hours in the refrigerator or 3 hours at room temperature. Prepare charcoal grill. Remove the tofu from the marinade and drain slightly. Cook over med-hot red coals, basting frequently with the marinade. "Score" the tofu on both sides making a cross-hatch pattern. Cook until golden brown, about 5 to 8 minutes on each side. Remove from the grill and set aside. SESAME BUCKWHEAT NOODLES Sauce: 6 green onions, minced 4 cloves garlic, minced 3 Tbs miso, red or white 3" piece ginger, peeled and minced 2 jalapeno peppers, minced 1/2 c sesame oil 1/2 c peanut oil 1/4 c seasoned rice wine vinegar 2 Tbs sherry vinegar 3 Tbs soy sauce salt and pepper to taste 1 c sesame seeds, toasted 1 to 1 1/2 lb buckwheat noodles Combine the sauce ingredients in a large bowl. Add half the sesame seeds, mix well. Cook the noodles in salted boiling water until al dente; drain. Add the warm noodles to the sauce, toss and let sit for about 20 minutes. Taste and adjust seasonings. GINGER MIXED VEGETABLES 1 yellow onion, wedge cut 2 cloves garlic, sliced thin 1/3 c peanut oil 6 or 8 shiitake mushrooms, sliced 1/4" wide small handful snow peas, trimmed and strings removed 5" piece ginger, peeled and sliced very thin 1 head broccoli flowerets only, blanched 2 carrots, slivered and blanched splash of dry sherry salt and pepper, to taste cilantro sprigs for garnish To prepare the vegetables, saute the onion and garlic in some peanut oil over high heat until onion is tender, but not soft or translucent. Add the mushrooms, snow peas, and ginger. Cook over high heat, stirring constantly until the mushrooms are tender. Add the broccoli, carrots and sherry, cook for 1 more minutes and season with salt and pepper. To assemble: Cut the tofu into slices about 1/8" thick. On each plate, arrange 3 or 4 pieces of tofu overlapping each other. Spoon some of the noodles onto each plate and finish with the vegetables. The tofu and noodles are served at room temperature and the vegetables are served hot. Garnish with a sprig of cilantro. From "Glories of the Vegetarian Table" by Janet Hazen. Posted by Theresa Merkling. 16 Cream of Tartar 0.50ts h 19117 Chicken, 2 1/2 to 3 lbs., 1.00 a 19117 -cut up 0.00 b 19117 Butter, melted 0.5 Combine tofu and teriyaki sauce in sealed plastic bag. Freeze overnight and thaw next day. Turn bag once or twice during thawing process. Reserve marinade. Place tofu, peppers, onion, and mushrooms on skewers, alternating the order, beginning and ending with tofu. Com bine oil with reserved marinade and brush on the tofu and vegetables. Place on a grill and brown on all sides. brush on BBQ sauce and grill a while longer. 19117 Of pepper Soak the dried mushrooms in the boiling water with the thyme and rosemary until the mushrooms are soft, about 10 minutes. In a small non-stick skillet, cook the onion and garlic over low heat until they begin to release their moisture. Drain the mushrooms, and add the liquid from them to the onions and garlic. Simmer until all but a tablespoon of the liquid has evaporated away. Chop the soaked mushrooms finely and add to the pan. Cool. Prepare the burgers according to their recipe, adding the mushroom mixture to the meat mixture. For the last minute of grilling, top each burger with 2 slices of the cheese and cover until cheese is melted. Place a portion of watercress or arugula on each of the warm rolls, and top each with a burger. Per serving: 111 calories, 2 g carbohydrate, 8 g fat, 25 mg cholesterol, 280 mg sodium. d 19119 Chopped onions 0.75c a 19119 Chopped g Melt the lard, butter or drippings in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat and spice mixture to the pot. Break up and lumps with a fork and cook, stirring occcasionally, until the meat is evenly browned. Stir in the tomato soup, onion soup, and beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1/2 hour until the liquids cook down and the mixture thickens. Taste and adjust seasonings. 0000001147 0000001147 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001148 0000001149 0000001149 0000001149 0000001149 0000001149 0000001149 0000001149 0000001149 0000001149 0000001149 0000001150 In a large saucepan, bring the water and garlic to a boil; stir in the grits. Return to a boil; reduce heat and cook 4 minutes, stirring occasionally. Remove from the heat. In a bowl, combine the flour and cheddar cheese; stir into the grits. Stir 1 egg into the mixture until well blended. Into a lightly greased 9-inch pie plate, spoon mixture; press with the back of a spoon to form a pie shell. In a large skillet, cook the ground beef and taco seasoning until meat browns; drain. Spread meat mixture into pie shell. Top with 3/4 Monterey jack cheese, tomato, ripe olives, and green bell pepper; set aside. In a bowl, combine 2 eggs and milk; pour over pie. Bake in a preheated, 375 degree F oven for 25 minutes. Remove from oven; sprinkle with the remaining 1/4 cup of Monterey jack cheese, and let stand for 5 minutes before slicing. Makes 6 servings. 0000001154 0000001154 0000001154 0000001154 0000001154 0000001154 0000001154 Mold ground chuck into medium size balls and place in bottom of 2 quart casserole. Season with sage,salt and pepper. Over this, place layer of fried onions. Melt shortening,add flour;mix well. To this,add tomatoes. Cook until thickened. Pour over onions. Cover with buttered crumbs. bake,uncovered,in 375 degree oven for 1 1/2 hours. Serves 5 to 6. 0001155 0000001156 0000001156 0000001156 0000001156 0000001156 0000001156 0000001156 Combine all ingredients and mix until blended. Cover and chill until serving time. Makes 2 cups. 001156 0000001156 0000001156 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 0000001157 Mix all ingredients except oil and chicken. Add chicken to mixture and marinate overnight in the refrigerator, turning occasionally to coat. Deep fry until golden brown. From: Judy Guerrini 000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001158 0000001159 0000001159 0000001159 "Carrots add a mild sweeteness to this pullao, which is lightly flavoured with whole spices. the recipe was given to me by my sister-in-law Rachna, who entices her family to eat carrots this way. " Wash the rice under running water, then let soak in 1 cup water. Slice the onion into thin half rounds. In a large, heavy bottom saucepan over medium heat, warm the oil. Add the bay leaf. cumin, cloves, cardamom pod, cinnamon and peppercorns. cook until the spices puff up and darken ( 1 to 2 seconds), then add the sliced onion and saute until browned (8 to 10 minutes). Add the rice and the soaking water and the salt. Stir gently, cover, increase the heat to high and bring to a boil. Then reduce the heat to very low and cook for 25 minutes without uncovering the pan. Turn off the heat and let the pan stand covered on the burner for 5 minutes. then uncover, fluff up the rice gently and serve. SERVES: 4 as a side dish Smita Chandra "From Bengal to Punjab: The Cuisines of India" Wash dal. Place legumes in a bowl & cover with hot water. Soak for 2 hours, drain & rinse. Put in a large pot with the turmeric, ginger, garlic, chilies & 3 cups water. Boil & simmer for 45 minutes. Turn off heat & let cool slightly. Puree with a wire whisk. Heat ghee in a deep pot & add mustard seeds. Fry for 15 seconds. Add cumin seeds & cook for 10 seconds. Add asafetida & cook for a second or two, then add the tomatoes. Cook, stirring rapidly, for 3 to 4 minutes. Add eggplant & zucchini & cook for an additional 3 minutes. Add lentil puree & salt & bring to a boil. Reduce heat & cook covered for 20 minutes. Serve over plain rice. *Use a mixture of dals, yellow lentils, pink lentils, yellow split peas & yellow split mung beans. 1148 Sour Cream 0.50c 1148 Sweet Sherry 2.00T Cut beef in 1" x 1 1/2" strips. Heat oil and brown onion and garlic. Add all the other ingredients, bring to boil, then reduce heat and simmer 30 minutes or until beef and potatoes are tender. To make GULAI BAGAR TERONG substitute eggplant, cut into 1 1/2" cubes for the potatoes. 1148 Whipping Cream, Whipped 0.50c 1148 Toasted Slivered Almonds Cut the lamb into bite-size chunks. Chop the onions, chiles, ginger, lemon root and lemon grass. Crush the garlic and grind the macadamia nuts. Skin the tomatoes and cut the flesh into small dice. Heat the oil in a large pan, add the onion, chiles and garlic and saute until the onion becomes translucent. Then add the lamb, ginger, lemon root, lemon grass and tomato and cook for another three minutes, stirring frequently. Add the spice powders, cinnamon stick and cloves and season to taste with salt and pepper. Pour in the coconut milk and bring to the boil, stirring constantly, then lower heat and allow to simmer until the meat is very tender; approximately 45 minutes. Serve immediately with steamed rice. 1149 Lemon Juice 1.00T 1149 Grated Lemon Peel 1.00t 1149 (1 jr) Marshm Soften gelatin in cold water. Combine sugar and boiling water. Boil 5 minutes. Add gelatin. Stir until dissolved. Boil slowly 15 minutes. Divide into 3 portions. Flavor each portion, and tint with any desired food coloring. Pour into shallow pans which have been dipped in cold water. Let stand overnight. Turn out and cut in squares. Roll in powdered or granulated sugar. Let stand until firm. 1.00c 1150 S Soften gelatin in cold water. Combine sugar and boiling water. Boil 5 minutes. Add gelatin. Stir until dissolved. Boil slowly 15 minutes. Divide into 3 portions. Flavor each portion, and tint with any desired food coloring. Pour into shallow pans which have been dipped in cold water. Let stand overnigh. Turn out and cut in squares. Roll in powdered or granulated sugar. Let stand until firm. 0.25c Oven temperature: 180 C (350 F) Cooking time: 1-1/2 to 2 hours Remove stem from eggplant, wash well then peel off 1 cm (1/2 inch) strips of skin lengthwise at intervals giving a striped effect. Cut long eggplants in 1 cm (1/2 inch) slices; oval eggplant should be quartered lengthwise, then cut into chunky pieces. Spread eggplant on a tray and sprinkle liberally with salt. Leave for 30 minutes, then pat dry with paper towels. Trim zucchini and cut into 4 cm (1-1/2 inch) pieces. Remove stem and seeds from peppers and quarter. Wash, trim and (if desired) de-fuzz okra. Soak in vinegar to remove slime. Drain. String beans if necessary and slit in half (French cut). Slice tomatoes. Heat half the oil in a frying pan and fry eggplant until lightly browned. Remove to a plate - do not drain. Add remaining oil to a pan, add sliced onions and fry gently until transparent. Stir in garlic, cook 1 minute, then remove pan from heat. Place a layer of eggplant in the base of a casserole dish. Top with some of the zucchini, peppers and beans. Spread some onion mixture on top and cover with tomato slices. Sprinkle with salt, pepper and some of the parsley. Repeat until all ingredients are used, reserving some tomato slices and parsley. Place prepared okra on top if used and cover with last of tomato. Sprinkle with parsley, salt and pepper and add water and oil drained from eggplant. Cover casserole and cook in a moderate oven for 1 to 1-1/2 hours until vegetables are tender. Serve from casserole as an accompaniment to roast or grilled meats or poultry. Often this is served as a light meal on its own; bread and peynir (feta) cheese are then served with it. 010438 0000010438 0000010439 0000010439 0000010439 0000010439 0000010439 0000010439 0000010439 0000010440 0000010440 0000010440 0000010440 0000010440 0000010440 0000010440 0000010440 0000010441 0000010441 It may take 3 notes to do this entire recipe as should be done. *INGREDIENT LIST SHOULD READ: 5 1/2-6 cups Pillsbury's Best Bread Flour. Lightly spoon flour into measuring cup; level off. In large bowl, combine 2 cups flour, sugar, salt and yeast; blend well. In small saucepan, heat water and oil ntil very warm (120-130 degrees F. Add warm liquid to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. Stir in additional 3 1/2-4 cups flour, until dough pulls cleanly away from sides of bowl. On floured surface, knead dough until smooth and elastic, about 10 mins. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place (80-85 degrees F. ) until light and doubled in size, about 1-1/2 hrs. Punch down dough several times to remove air bubbles. Allow to rest on board covered with inverted bowl for 14 mins. Shape as desired. (Shape directions to follow in next note. ) 00010444 0000010444 6 SMALL LOAVES: Grease 6 6x3" loaf pans. Or, if desired, grease two cookie sheets to make free form loaves. Divide dough into 6 parts. Remove air pockets by working dough with hands and rolling into 6 10x5" rectangles. Starting from shorter side, roll up, pinching edges firmly to seal. For free-form loaves, taper ends slightly. Place seam-side-down on prepared pan. Cover; let rise in warm place until light and double in size, about 45 mins. Heat over to 375 degrees F. Bake for 25-35 mins. , until loaves sound hollow when lightly tapped. Remove from pans immediately. Cool on wire racks. 6 SMALL BRAIDS: Grease 2 cookie sheets. Divide dough into 6 parts. Remove air pockets by working dough with hands. Roll each part into an 6x3" rectangle. Cut each rectangle lengthwise into 3 6x1" strips. Braid strips togehter, tuck ends under and seal. Repeat with remaining dough. Place on prepared cookie sheets. Cover; let rise in warm place until doubled in size, about 45 mins. Heat oven to 375 degrees F. Bake for 25-35 mins. until loaves sound hollow when lightly tapped. Remove from pans immediately; cool on wire racks. Decorating directions to follow on next note. esired. For chocolate fudge, add 2 tbls. cocoa. From the book "Treasured Mennonite Recipes" by Mennonite Community Relief Sales Volume 1 AR/93 8559 Sugar 1.25c 8559 All purpose flour TO DECORATE: Make small 1/2" slit in top crust of each loaf; insert shinny copper penny. Tie loaves with ribbon and decorate with small sheaf of wheat or other grain, dried flowers, silk flours or dried berries. Attach friendship note which will follow on last note. TO PRESERVE BREAD: Allow loaves to dry in cook dry place for several days until VERY HARD. Spray or brush clear, glossy polyurethane or spray clear, glossy resin around loaf. Let dry; repeat with second coat. When dry, decorate as desired. TIP: Loaves may be brushed with mixture of 1 egg white and 1 tbsp. water before baking. If desired, sprinkle with sesame or poppy seed. For crusty topped loaves, set small pan of water in oven while bread is baking. History and Friendship Poem to follow in next note. the processor and pulse a few times. Cook the onions in hot oil for 1 minute. Add the frozen mushrooms and cook them along with the onions over high heat until all the liquid has evaporated, about 6 to 7 minutes. Stir in the EQUIPMENT: large saucepan with cover, mixing spoon. Hat water and peas in saucepan over high heat. Bring to a boil for 2 minutes, remove from heat, cover, and set aside for 1 hour. Add salt pork or smoked ham, ham hock, bay leaves, onion, carrots, and celery to pea mixture and breing to boil over high heat. Reduce and simmer, cover and cood for about 1-1/5 hours until peas are tender, stirring frequently. If necessary, skim off fat. If using salt pork, remove form soup, cut into small pieces, and return to soup. Remove ham hock and discard. Add salt and pepper to taste. SERVE; hot in individual bowls. Pass saltines or crusty bread for dunking Remove terrine from the oven and cover it with a piece of cardboard or a second loaf pan (the same size) right side up. Place about 1 pound of weight, evenly distributed, on the terrine. Refrigerate until well chilled, at least 2 hours. Once chilled, carefully remove from the pan by running a thin-bladed knife between the terrine and the p Cream together cream cheese and alsa. Chill for 1/2 hour. Serve with Nacho or Tortilla chips. 8562 Raisins 1.00c 8562 Butter or margarine 0.25c 8562 Sweet potatoes, cooked, 1.00c HADDOCK CHOWDER From America: Have the haddock cleaned and cut up to boil. Barely cover with salted water and cook until the fish comes off the bones. Don't cook until the flesh is soft and mushy. Set aside to cool. While fish is cooling, cut the pork into 1/4" cubes and fry until crisp in a large heavy kettle. Drain the cubes on paper towels and pour off all but 4 tbls of the fat. In this fat, cook the chopped onions over low heat until trnasparent. Add the potatoes and enough of the fish liquor to cover them. Simmer gently until potatoes are cooked. Pick the fish flakes from the bones, adding to the chowder mixture when the potatoes are done. Add quart of milk and evaporated milk. Set aside until serving time. It imporves the flavor of the chowder greatly to let it stand for several hours before serving. Be sure it is piping hot when bringing it to the table. Biscuits and pickles always go with a good chowder. da 0.50ts FOR CAKE. Sift flour; measure 1 cup plus 2 tablespoons. Sift again with 1/3 cup sugar and baking powder into a large bowl. In another bowl, whisk oil, water, 1 egg, and 1 teaspoon vanilla; add to flour mixture and whisk until smooth. Separate remaining 4 eggs; put yolks in a small bowl. In a clean bowl, beat egg whites and cream tartar with a mixer until foamy. Gradually add 1/4 c sugar, beating until whites hold firm, moist peaks. Gently fold whites into flour mixture. Spread batter in an ungreased 9" cheesecake pan (at least 2 1/2" deep) with a removeable rim. Bake in a 350'F. oven until cake springs back when lightly touched in center, about 30 minutes. Run a knife between cake and rim; invert cake onto rack. Remove rim; slide a spatula along pan bottom and remove. Let cool; if made ahead, store airtight up to 1 day. FOR PASTRY CREAM. In a 1 1/2 to 2 quart pan, mix 1/3 cup sugar and 1 1/2 tablespoons flour. Whisk in milk. Stir over medium-high heat until boiling, 4-6 minutes. Whisk about 1/2 cup hot mixture into yolks. Stir yolk mixture into pan; whisk over medium-low heat until slightly thicker, 30-90 seconds. Stir in 1 1/2 cups coconut and 1 teaspoon vanilla. Let cool, stirring often. Cover and chill until cold, at least 2 hours or up to 1 day. TO ASSEMBLE CAKE. With a long serrated knife, cut cake horizontally into 3 equal layers. In a bowl, whip cream with 2 tablespoons sugar until thick enough to hold its shape; fold 3/4 cup into pastry cream. Chill remainder. Invert cake onto a platter. Slide rimless baking sheets under each of the 2 layers and lift off. Tuck wide strips of waxed paper just under bottom edge of cake. Spread layer almost to edge with half the pastry cream. Slide middle layer onto filling; spread with remaining filling. Slide last layer onto filling. Frost cake with remaining whipped cream. Pat remaining coconut into cream. Cover gently; chill 2 hours or until next day. Ease out waxed paper and discard. Pour raspberry coulis equally onto dessert plates; top with cake wedges. *** RASPBERRY COULIS *** In a blender, whirl raspberries. Rub through a fine strainer into a bowl; discard seeds. Add sugar. If made ahead, chill airtight up to 1 day; stir to use. 10231 Celery Seed 1.00ts 10232 Filling 0.00 Wash apples in hot water and dry. Insert a skewer in blossom end of each apple. In a saucepan mix sugar, corn syrup, and water. Cook over direct heat, stirring, until sugar dissolves. Add oil of cloves and a little coloring. Continue cooking, without stirring, until a small amount of mixture forms a hard piece that cracks when dropped into cold water (290 F. on a candy thermometer). Set pan over boiling water. Dip each apple into syrup, remove, and whirl apple until syrup covers it smoothly. Stand apples, skewer side up, on tray or plate to cool and harden. cut in strips 0.25lb 10232 Flour 1.00ts 10232 Salt 1.00ts 10232 Peanut oil 0.25c Cook sugar and milk in a sauce pot over medium heat to just under the soft-ball stage, to 230 degrees F. Remove from fire and add tahini and vanilla but do not mix in immediately. Let it cool about 2 minutes. Beat with paddle or spoon for a few seconds and pour quickly into a buttered pan. 10232 All-purpose flour 2.00c 10232 Unsalted butter 0. Place all ingredients in a bowl and marinate 15 minutes at least. Drain and reserve liquid for basting. Alternate ham and apples on skewers. Broil 6" from top element or grill for 8 to 10 minutes. Turn skewers once and baste with marinade. 0000020813 0000020813 0000020813 0000020814 0000020814 0000020815 0000020815 0000020815 0000020816 0000020816 0000020816 0000020816 0000020816 0000020816 Heat oven to 400. Grease pie plate. Sprinkle ham, 1 c. cheese, the asparagus and onions in plate. Beat milk, eggs, baking mix, salt and pepper til smooth, 15 sec. in blender at high speed. Pour into plate. Bake til knife inserted in center comes out clean. 40-45 min. sprinkle with 1/2 c. cheese. Cool 5 min. 6-8 servings. Note: 1 lb of fresh asparagus can be used. (about 2 cups cut up) Enjoy Lisa/Cedar Rapids 818 0000020818 0000020818 0000020819 Preheat oven to 400F. Saute onions in margarine. Add potatoes; cook 3-5 minutes or until thoroughly heated. Remove from heat. Stir in all remaining ingredients except pizza dough. Unroll dough; cut into 4 rectangles. Flatten each rectangle to 7-inch square. Place 3/4 cup ham mixture in center of each square. Fold dough over filling to form triangle; press edges together with a fork to seal. Place on greased baking sheet. Bake 10-12 minutes or until golden brown. Makes 4 servings. From Best Recipes Magazine May/June 1992 0020821 0000020821 0000020821 0000020821 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020822 0000020823 0000020823 0000020823 0000020823 0000020823 0000020823 0000020823 0000020823 0000020823 0000020823 Servings: 4 Microwave margarine uncovered in custard cup on high (100% until softened, 15 to 30 seconds. Blend in mustard. Spread margarine on one side of each toast lsice. Place slices buttered sides up on serving plate; top with hamtomato and cheese slices. Microwave uncovered until cheese begins to melt, 1 1/2 to 2 minutes. Top each sandwich with a spoonful of coleslaw. 0000020825 0000020825 0000020825 0000020825 0000020825 0000020825 Saute onion in drippings until tender. Beat eggs in a bowl; add milk, ham, corn, parsley and seasonings. Stir in onions. Pour mixture into a buttered 1-quart casserole. Bake in preheated 350'F. oven 30 to 40 minutes, or until custard is firm. 0000020826 0000020827 0000020827 0000020828 0000020828 0000020829 0000020829 0000020829 0000020829 0000020829 0000020829 0000020829 Servings: 4 In food processor combine bread, parsley and onion. Blend to crumbs. Add onion and ham, blend to chop well. Add cheese, eggs, milk, mustard, and pepper. Blend. Shape mixture into 8 balls, flatten slightly to patties. Put on rack. Microcook on high, covered with wax paper, 12 - 14 minutes. Let stand 5 minutes before serving. Suggested serving with baked sweet potato and peas. From the recipe files of Sheila Exner - September 1991 0000020831 0000020831 Snap off and discard the woody bases from the fresh asparagus, if using. Bias-slice the asparagus into 1-inch pieces. (Or thaw and drain the frozen asparagus. ) FOR SAUCE, in a medium saucepan combine stewed tomatoes, parsley, basil, oregano, and ground red pepper, if desired. Bring to boiling. Simmer the sauce, uncovered, about 15 minutes or till reduced to 2-1/2 cups, stirring occasionally. Add the evaporated milk all at once, stirring constantly. Heat mixture through; do not boil. Meanwhile, prepare pasta according to package directions EXCEPT add the asparagus, ham and sweet pepper to the boiling water during the last 4 minutes of cooking time. Drain pasta and vegetables. To serve, place pasta mixture on a serving plater. Spoon the sauce over the pasta. Serve with Parmesa cheese, if desired. Serve at once. Makes 4 or 5 main-dish servings. NUTRITIONAL INFORMATION: 465 calories, 4 g fat, 15 meg chol. z) can peaches in light syrup or 2 fresh ripe peaches, sliced and pitted 1 cup heav Mix ingredients in saucepan. Cover with water and cook for about 45 minutes. Then add 2 cans (16 ounces) of great northern beans, and cook for 15 minutes. lds, insert sticks, and freeze. CHOCOLATE POPS 1 (8 oz) container plain yogurt 2 tbsp cocoa or carob powder 2 tbsp brown sugar or honey popsicle sticks and cups Liquify in a blender, pour into molds, insert popsicle sticks, and freeze. KEEP-ON-HAND SNOW CONES Freeze orange juice (or any other flavored juice) in ice cube trays, Pop frozen j Spoon cooked rice into greased 6 cup casserole. Layer the broccoli over the rice. Melt the butter and pour 1 tbls. over the bread crumbs in a bowl. Set aside. Saute the onion in the remaining butter until soft. Blend in the flour and pepper. Slowly blend in the milk, stirring constantly over medium heat until smooth and thickened. Add ham; heat until bubbly. Pour onto greased casserole. Sprinkle the buttered crumbs over the top. Cover and bake at 350 F. for 35 minutes. Uncover and sprinkle grated cheese over the top. Bake 10 minutes longer. Makes 6 servings. From the cookbook Cook Milk In Any Flavour You Like by the Ontario Milk Board 0.00 f 10883 cup juice) 0.00 g 10883 TOAST --------- 0.00--------- h 108 Combine first 5 ingredients in a lg. bowl; stir in ham and cheese. Make a well in center of mixture. Combine egg and next 5 ingred. ; add to dry ingred. , stirring just until moistened. Spoon into greased muffin pans, filling 2/3 full. Bake at 400 for 22-25 min. Remove from pans immediately. Yield: 1 dozen. k 10883 Eggs 3.00 l Combine potatoes, ham and onion in a greased 1-qt casserole; set aside. In a saucepan, melt butter or medium heat; stir in flour until smooth. Gradually add milk, stirring constantly until mixture thickens and bubbles. Add cheese, salt and pepper; stir until the cheese melts. Pour over potato mixture and stir gently to mix. Bake at 350 degrees for 35-40 minutes or until bubbly. Garnish with parsley. Yield 2 servings. consistency of a grassy pile of gelatinous puke. Serves 8-10 chunk chompe Place six bread slices on bottom of 12x8" baking dish. Cover with 1 cup of the cheddar cheese, broccoli, ham and remaining bread slices, cut in half diagonally. Beat cream cheese until light and fluffy. Add eggs, one at a time, mixing well after each addition. Blend in milk and mustard; pour over bread. Top with remaining cheddar cheese. Bake at 350 degrees for 45 to 50 minutes or until set. Let stand 10 minutes before serving. - 0.00--------- Combine all ingredients in crockpot. Cover and cook on LOW for 6 to 8 hours, or on HIGH for 3 to 4 hours. Serve in heated soup bowls garnished with chopped fresh parsley. shed pineapple w liq. 20.00oz a 10884 Low fat milk 0.50c b 10884 Packed ital. fr bread 1 in. 5.00c Separate crescent rolls into 8 triangles. Place 5 triangles in 9" pie plate, pressing together to form a crust. In large mixing bowl, combine remaining ingredients; pour into crust. Use remaining dough to form strips and crisscross over filling, tucking under bottom crust. Bake at 325 degrees for 50-60 minutes until crust is golden brown. 192 DULL, Mrs. Southern Cooking Grosset & Dunlap New York Submitted by John Hartman Indianapolis, IN hartman@indy. net oz. can) Servings: 2 *M. 's note:" many markets carry fresh cream cheese, which is much better than the foil-wrapped variety. " Spread each slice of bread with a rounded tablespoon of cream cheese and then put two ham slices on top of two of the slices of bread and top with the remaining slices of bread. Melt the butter over medium-low heat. Place the sandwichs in the pan and fry gently until the bottom is golden, pressing down on each sandwich occaisionally with a spatula-this will help melt the cheese. Turn and fry the other side. Serve warm. lis, IN 9537 Sugar 2.00ts 9537 White rice vinegar 1.00tb 9537 Peanut oil 1.50tb 9537 Coarsely c Combine first 6 ingredients in medium bowl. Season with salt and pepper. Heat 3 tablespoons oil in heavy large skillet over medium heat. Using 1/4 cup batter for each pancake, fry batter in batches until cooked through and golden brown, adding more oil if necessary, about 3 minutes per side. Transfer pancakes to paper-towel-lined baking sheet to drain briefly. re and FREDERICK Pierre The Cuisine of Alsace Barron's, Woodbury, NY Submitted by John Hartman Indianapolis, IN 1996 hartman@indy. Spray a large skillet with Pam. In the skillet cook ham, celery, and onion till vegetables are tender. Stir in potatoes; fresh green beans if using them; water; thyme; and pepper. Bring to boiling; reduce heat. Cover and simmer for 20 minutes or till potatoes are tender and most of the liquid is absorbed. If using frozen green beans, add to ham and potato mixture the last 7 minutes of cooking. To serve, sprinkle with Parmesan cheese. *********************************************************** Per serving: 228 calories, 20 g protein, 25 g carbohydrates, 5 g fat, 42 mg cholesterol, 993 mg sodium, 999 mg potassium. with grilled rabbit, but be sure to cut the recipe at least by half. 1 DUPREE, Nathalie New Southern Cooking Alfred A. Knopf, Inc. Submitted by John Hartman Indianapolis, IN 3.00 9539 Thyme 0.50ts Remove the ham steaks from their fry-drippings and measure out 4 tbsp. of the fat. Dispose of the rest. Stir the sugar into the pan at LOW heat, stirring constantly, until the sugar dissolves. Add the coffee, and simmer until the gravy turns a rich brown (maybe 5 minutes or so). DO NOT ALLOW THE GRAVY TO BOIL! Pour the gravy over the ham and serve. (NOTE): If you're using uncooked slices of a salty, dry-cured ham, add a cup of water to the skillet along with the ham. The ham will absorb all the water by the time it's cooked through. Add more water if the original amount is absorbed too quickly. If you're using salt pork, or pork belly fat (like bacon, but unsmoked), be sure to blanch it before using. To blanch, cover with cold water, bring to a boil, simmer 3 minutes, then drain. Fry a little chunk, and if it's still too salty, blanch it again. On it lay a basket and in it a hen, carved from wood, with wings outspread as though sitting on her eggs. Then two slaves came forward and, to Servings: 8 about 4 - 5 cups mashed potatoes Heat oven to 350 F. Butter 13 x 9 inch baking dish. In medium bowl, combine onion, pepper, spinach, sour cream, cream cheese and eggs; mix well. Spread mixture into bottom of buttered dish. Sprinkle ham over spinach mixture. Top with hot mashed potatoes. Cover with foil. Bake at 350 F for 35 to 40 minutes or until mixture just begins to bubble at edges. Remove foil; sprinkle Cheddar cheese evenly over top. Bake uncovered for an additional 3 to 5 minutes or until cheese is melted. Let stand 10 minutes. Posted by Linda Davis (formerly of Saskatoon, Saskatchewan) Pies 30674 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19117 Vermont Spring Chicken Chicken 30675 In a small skillet, cook the ham with the onion and nutmeg in the oil until the onion softens, about 1 minute. Prepare the burgers according to their recipe, adding the sauteed ham and onion to the meat mixture. Put 2 to 3 slices of cheese on each burger 1 minute before it is done cooking. Cook until the cheese melts. Spread interior of buns with mustard, if desired. Per serving: 212 calories, 3 g carbohydrates, 15 g fat, 45 mg cholesterol, 681 mg sodium. For Beef Sprinkle ham, cheese and onions in greased 10 inch pie plate. Beat remaining ingredients until smooth (15 secs in blender) Pour into pie plate. Bake until golden brown 35-40 mins at 400'. -1.00 -1.00 -1.00 mea 19120 Very Old Fudge Candies Chocolate Christmas 30680 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 - Makes 20 1/4 lb servings Place the ham in a deep roasting pan and pour the coke over and around the ham. Bake in a preheated 350 F oven for 15 minutes per pound,(75min) basting often with the coke. Remove the ham from the pan. cool slightly and remove the skin. combine 2 tbsp of the coke with the mustard and discard the rest of the coke. rub the mustard into the top and side surfaces of the ham. Rub in the brown sugar. Press the bread crumbs into the surface. Place the ham on a rack in a roasting pan and bake in a preheated 350 F degree oven 35-40 minutes, until the coating is golden. des 19123 Vidalia Onion Pie Pies 30687 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 19124 Vidalia Onion Soup COVER THE BEANS WITH WATER and soak overnight, or place in a pan, cover, and bring to the boil. Remove from heat and let sit 1 hour. Drain. Make a stock of 1 cup of the ham scraps or ham bone and optional turkey carcass, celery, carrot, bay leaf and water by bringing to the boil, reducing heat, and simmering a couple of hours. Degrease and strain. This may be done ahead and frozen. When ready to cook, add the beans, onion, and garlic to the stock, and bring to the boil, reduce heat, and simmer until done, about 45 minutes to an hour. Season to taste with salt and pepper and optional hot sauce. Add freshly chopped herbs if desired. Remove from the heat. May be made 1 to 2 days ahead. Add the remainder of the ham 1/2 hour before serving. Bring back to the boil, reduce heat and simmer, covered. e Sauce/condm 30695 1 -1 -1 -1.00 -1.00 - Mix thoroughly in a small bowl: Add about 2 ounces of any convenient fruit jam or jelly (I used blackberry) and mix it until it is all the same consistency. Ladle soup over the top. It melts the cheese, no broiler hassle and it tastes as good as any I have had out! (I must confess, we did use the butter, grin, but it probably would taste good with the margarine). 8562 Non stick veg cooking spray 0.00 Saute onions in ham drippings. When brown, add flour, milk and cheese. Heat until cheese melts. Add remaining ingredients and bake at 350 degrees for 30 to 40 minutes. ce, stirring between each addition. This makes enough for 2-4 people. It is wise to make double just to make sure there is enough. It can be frozen and will last for a few days in the refrigerator but will lose its kick in a short time. This is a basic chili sauce used for a dip with chicken or whatever. Variations of this ar Servings: 4 Preheat the oven to 425 degrees. Cut the ham into cubes and, in a food processor, chop it medium-coarse. Set aside. Melt the butter in a skillet and add the onion, garlic, mushrooms, celery, salt and pepper. Cook briefly until vegetables are wilted. Add the chicken broth; bring to a boil and cook for 3 minutes. Remove and let cool. Spoon the mixture into a bowl. Add the ham, bread crumbs, eggs, pistachios, sour cream, cumin, nutmeg and parsley. Blend well. Butter a loaf pan that measures 9 x 5 x 2 1/2 inches. Add the mixture and pack well. Smooth over the top and put in the oven. Bake for 40 minutes. Remove from the oven and let stand in a warm place at least 10 minutes before serving. Serve hot with sweet relish, chutney or butternut squash puree. Serves 4. ot really fishy tasting. Look for it in the oriental section of the supermarket or at markets catering to Asian customers. Tiparos is a good brand made in the Phillipines. Thai or Vietnamese fish sauce are prefere In a large saucepan, combine the broth, onion, egg white, and crushed shell and simmer the mixture for 10 minutes. Let mixture stand for 20 minutes, then strain through a sieve lined with a double thickness of cheesecloth. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes. Heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved, and add it to the broth. Let the aspic cool, but do not let it set up. Rinse a 2-qt. mold with cold water, cover the bottom with a thin layer of the semi-liquid aspic. Chill for 3 hours or until it is firm. Pour the remaining aspic into a shallow baking pan and chill it. Cut the hard cooked egg white and truffles into decorative shapes. Garnish the edges of the bottom of the mold with these. In a small heatproof bowl, let the gelatin soften in the Sherry for 5 minutes and heat the mixture over a pan of simmering water, stirring, until the gelatin is dissolved. In a saucepan, cook the scallion in the butter over moderate heat, stirring, until softened. Do not brown the onion. Stir in the broth, tomato paste, and gelatin mixture, and simmer, stirring, for 1 minute. Remove the pan from the heat and stir in the ham. Season the mixture with nutmeg, salt, and pepper, and let it cool. In a small bowl, beat the cream to stiff peaks and fold it into the ham mousse. Chill, set over a bowl of ice water, stirring occasionally, for 10 hours or until it begins to set. Pour the mousse into the mold, spreading it evenly, and chill it, covered for 3 hours or until set. Unmold the mousse onto a chilled platter and garnish with the remaining chilled aspic, chopped, and parsley. fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended. 8566 Sugar 0.50c GREASE pie plate. Sprinkle ham, cheese and onion in pie plate. BEAT remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. BAKE 35-40 min. at 400 or til knife inserted comes out clean. Cool 5 min. 6 servings. May substitute 12 slices bacon, crisply cooked and crumbled. 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 0000010222 Sift the dry ingredients. Beat the eggs and add milk: then add the flour mixture. Add ground carrots and ham and the melted butter. Bake in greased casserole or muffin tins at 400 degrees for 25 to 30 minutes. Serves 6 to 8. 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010223 0000010224 0000010224 0000010224 Scald milk and add the beaten eggs and seasonings. In a prepared pastry shell, sprinkle the meat and cubed cheese. Pour the egg mixture over the meat and cheese. Bake in a 375 F oven for 25 to 30 minutes or until knife inserted into custard comes out clean. 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 0000010225 Cornmeal Quiche Shells: Mix 1/3 - cup all-purpose flour,1 tablespoon plus 1 teaspoon cornmeal and 1/3 teaspoon salt;cut 1 tablespoon plus 2 teaspoons shortening thoroughly. Sprinkle in 5 - 6 teaspoons water,tossing with fork until all flour is moistened and pastry cleans side of bowl. Gather pastry into ball. Divide into halves. Press each half firmly against bottom and side of 2 10 ounce quiche dishes or custard cups. Prick bottom and side thoroughly with fork. Place dishes on inverted saucers in microwave oven. Microwave uncovered on high (550 watts) 2 minutes;rotate dishes 1/2 turn. Prick any bubbles with fork. Microwave uncovered until pastry appears dry and flaky, 1 1/2 to 3 minutes. Sprinkle cheese and onion in shells. Beat eggs,milk,salt and pepper sauce with fork in 2 - cup measures;stir in ham. Microwave uncovered on medium heat (385 watts) until warm, 2 to 3 minutes,stirring after 1 minute. Stir;pour into shells Place shells on inverted saucers in microwave oven. Microwave uncovered on medium high (385 watts) 2 minutes; turn dishes 1/2 turn. Microwave uncovered until center is almost set,2 to 3 minutes. Serves 2. 0010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010233 0000010234 0000010234 0000010234 0000010234 0000010234 Put bread,ham,cheese,mushrooms and olives in buttered 9 x 12" pans. Mix flour and mustard. Sprinkle over layer. Repeat until all is used. Pour a little melted butter over top. Beat eggs and milk together. Pour over mixture in pan. Sprinkle with salt and pepper. Refrigerate overnight. Remove 1 hour before baking. Bake 1 hour @ 350 degrees. Serves 6. 0000010234 0000010234 0000010234 0000010234 0000010234 0000010234 0000010235 Melt butter; blend in flour. Gradually add milk, pepper and marjoram; cook, stirring constantly, until thickened. Add cheese; stir until blended. Add mushrooms, pimieinto and ham. Cook spaghetti in boiling salted water; drain. Arrange spaghetti in a greased 2-quart casserole. Pour ham mixture over spaghetti; sprinkle with buttered bread crumbs. Bake in preheated 350'F. oven 20 to 25 minutes. 0000010236 0000010236 0000010236 *** My notes: I think the recipes in this cookbook all assume using a whole, uncooked ham. I would omit the step of boiling ham for 3 hours if using a cooked ham. Cover the piece of ham with cold water and set over a low flame to cook for 3 hours. Add water from time to time during cooking in order to have at least one quart of broth at all times. Wash and clean the string beans, break into small pieces and add to the ham. Continue cooking about 25 minutes. Pare and quarter the potatoes; add to the beans and ham and cook about 25 or 30 minutes, or until beans and potatoes are tender. About 15 minutes before serving, add salt and pepper to taste. Serve hot, providing vinegar for those who like the dish strongly flavored. 0.00 10234 GARNISHES --------- 0.00--------- 10234 Boston lettuce leaves 12.00 Place ham in baking pan. Stick cloves in ham. Sprinkle with nutmeg. Add water and honey. Cover. Bake in slow oven (325 F) about 45 minutes, or until meat is tender. Remove from oven. Cover ham with parsnips. Return to oven. Bake until browned. If desired, sweet potatoes may be used in place of parsnips. 6 servings. Green onion, chopped 0.50c 10234 DIPPING SAUCE --------- 0 Bake ham 30 minutes. Drain off fat. Cover ham with pineapple and juice. Bake in slow oven (325 F) until ham is tender. Baste frequently. Turn pineapple and allow both sides to brown. Cover with marshmallows. Place in slow oven (325 F) until marshmallows are puffed and slightly brown. Serve at once. 4 servings. 10234 Water 3.00tb 10234 Clove garlic, minced Place ham slices in baking dish. Drain cherries and reserve syrup. Combine cherry syrup in saucepan with cornstarch, sugar, vinegar, water and spices. Cook over medium heat, stirring constantly, until thick and clear. Add wine and cherries. Pour over ham slices and bake at 350F 45 minutes. 10234 Ginger, fresh, minced 1.00ts 10234 Cayenne pepper Put the water, dry milk, shortening, salt and sugar in a mixing bowl and stir to blend. Sprinkle the yeast over the mixture, stir, then let stand to dissolve for a couple of minutes. Add the egg and 2 cups of the flour. Beat vigorously until thoroughly blended and smooth. Add enough of the remaining flour to make a manageable dough. Turn out onto a lightly floured surface and knead for a minute. Let rest for 10 minutes. Add enough additional flour so that the dough is not sticky and resume kneading until smooth and elastic. Place in a large greased bowl, cover and let rise until it is double in bulk. Grease some baking sheets. Punch the dough down and divide in half, then cut each half into 8 equal pieces. Roll each piece between your palm into a smooth ball and place about 3" apart on sheets. Pressing down with the palm of your hand, flatten each into a circle abbout 3" in diameter. Cover lightly and let rise for about 45 minutes, or until double in bulk. 425 Oven. Bake buns for 20 to 25 minutes, or until lighly browned. Remove from sheets and cool on racks. 10235 Salt 0.25ts 10235 Pepper 0.12ts 10235 Shallots, minced (about 1/3 6.00 Contributed to the echo by: Marge Hamburger Gravy Okay. several onions, maybe 2 large or three medium, very coarsely chopped. 1 pound hamburger, probably ground chuck or leaner. Scramble/brown the hamburger and onions together over medium heat, keeping the meat chopped as finely as possible, you don't want big clumps in this, until meat is cooked, and onion translucent. Drain off the excess grease from the meat, trying to leave about a tablespoon or two in the skillet. Sprinkle a scant two tablespoons of water over the meat mixture, and stir it in well over low to medium heat. Add approximately a cup and a half of water, and stir to blend. (You might want to toss a bouillion cube in at this point, won't hurt it any!) Simmer, stirring, until the "gravy" thickens. Taste and see about adding a healthy shake or three of pepper and (if you omitted the bouillion cube) a dash of salt. Won't hurt it to stay warm on the back of the stove for a while while the potatoes finish boiling, the flavor will go into the gravy more that way. Howzat for indefinite? But there WAS no recipe. we just made it! 1724 0000021724 0000021724 0000021724 0000021724 0000021724 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021725 0000021726 0000021726 Brown hamburger. Add remainder of ingredients. Cover tightly. Bring to a boil. Simmer for 30 minutes,stirring occasionally. Add water as needed. 000021726 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021693 Mix in order given and shape into round cakes. Fry in butter until nicely browned. 0000021727 0000021727 0000021727 0000021727 0000021727 0000021727 0000021728 0000021728 0000021728 0000021728 0000021728 0000021729 0000021729 0000021729 0000021729 0000021729 0000021730 0000021730 0000021730 0000021730 0000021730 0000021730 Wash peppers and cut approximately 1" off the top and remove the seeds. Pour boiling water over and let stand for 5-10 minutes. Fry pepper tops and minced onion in butter. When tender, combine with breadcrumbs, ham, tomatoes and salt. Fill pepper shells and bake in moderate 350 F oven for 45 minutes. 0000021731 0000021731 0000021731 0000021731 0000021732 0000021732 0000021732 0000021732 0000021732 0000021693 Servings: 8 Before making her name as CNN's sole female sportscaster, Hannah Storm was famous for her misadventures in the kitchen. "When I was younger, my brothers used to make fun of me," says Storm. "Once, I was following this wonderful chocolate-coffee bundt cake recipe, and I used a cup of freeze-dried coffee grounds. The joke circulated around the family for years, 'I ate a piece of Hannah's cake and was up for two days straight'. "~ Storm has since honed her culinary skills. One dish she's mastered is her mother's famous pumpkin soup. "This soup was always a mystery soup for anyone outside of the family," says Storm. "My mother never liked to tell people what was in it because they probably wouldn't try it. "~ ~ * - not pie filling~ ~ In a large soup pot, saute onion and mushrooms in butter for 1-2 minutes. Remove from heat and stir in flour. Add chicken broth and pumpkin. Bring to a boil. Reduce heat and simmer for 20 minutes. Stir in cream, honey, nutmeg and serve. ~ ~ OPTIONAL GARNISH: Sprinkle with croutons or crispy chinese noodles and Parmesan cheese. 1.00ts 000017 11815 Tabasco 1.00ts 000018 11815 Tomato sauce 8.00oz 000019 11815 Masa Harina flour 1.00tb Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove. Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! thick Have color/flavor/citric acid ready when finished cooking! *More or less, some flavors are stronger than others. **Put citric acid in fruit-flavored candies for tartness. TEST YOUR THERMOMETER EVERY DAY! To test: Place it in cold water & bring to boil. If water boils at- say 210 instead of 212, reduce cooking time 2 degrees. ***I use a TAYLOR thermometer. Wilton sells them now. Spray *PAM in molds & on surface. Not too much & only once per session. USE A THIN PAN, NOT HEAVY! Candy must set a few minutes in the pan & the temp will rise, burning the candy in a thick pan. Bring mixture to boil. Put lid on for 3 minutes , add thermometer & DON'T STIR. When therm. reaches 285-290D. remove pot from stove. Wait for temp. to lower below 260^ before adding color/flavor/citric acid. Cover pan after adding citric acid so it won't fade the taste. I add about 2 ts citric acid. DON'T STIR! Use the tiny viles of Lorann oils. Avail. in cake supply shop or drug store. I pour the cooked candy into a GUTTMAN candy funnel Thats the quickest way to get it in molds befor it cools & hardens. *Of course, spray funnel! I pour some into molds & the rest onto my marble slab. The part on the slab: I roll it into a long cylinder & cut into "pillows" w/scissors. Dust finished candies with powdered sugar so they won't "melt" together. There is one very nice sucker mold. It is a white ring w/ a slit for the stick. All you do is spray mold, add stick, fill w/candy, cool & remove easily Comes in 2-3 sizes, round or heart-shaped. I beleive it is Guttman Brand & available here at Sugarcraft. About 2 dz in a pack. This is my kids favorite Christmas candy. You will want to make several flavors. Experiment on how-much flavor. All vary. *Don't add too much on the mints. Takes more on the cherry/strawberry/lemon/orange, etc. There are at least 50 oil flavors available to choose from! All-purpos Cream butter. Add sugar slowly, beating constantly. Add cream. Add slowly, beating constantly, 1 cup of well-drained canned strawberries, raspberries, blackberries, peaches, or apricots. Grace Viall Gray, Glen Ellyn, IL. of leeks. Slice turnip into 3/8-inch slabs. Place vegetables, garlic and coriander in a saucepan large enough to handle them comfortably and add water and salt. Cover, place over high heat. Cook until vegetables are soft and remove each from the water as they are done. Cream butter. Add sugar slowly, beating constantly. Add lemon juice and a few grains salt. Beat until well blended. Grace Viall Gray, Glen Ellyn, IL. ove from the heat and pour the liquid into a mixing bowl. When the liquid is cool, add the dill and vigorously beat in the oil. Arrange the vegetables on a platter, pour the sauce over them and serve. 8571 Chopped Filberts 0.50c Mix sugar, syrup and water in saucepan. Stir until sugar is dissolved; continue to cook to 300-degrees. Remove from heat. Add coloring and flavoring; stir. Pour into 8 x 11-inch buttered pan. Cut into squares as candy begins to set. 8571 Chopped Dates Or Dried Fruit 0.25c 8572 Lemon cake mix w/pudding 1.00pk Method: 1. Cut the meat into mouthful size pieces and trim off the fat. Slice up the vegetables. Melt the dripping in a pan. Dredge the meat with the flour and fry until brown. Take out the meat and fry the vegetables, then put all the ingredients in the pan and seson to taste. Simmer for one and a half hours. Serves 4 not boil. Serve, garnished with chopped peanuts. 8573 Dry active yeast (1 package 1.50ts Soak chilies in hot water 1 hour. Drain well; pat dry. Grind to a smooth paste with garlic, spices and salt. Add enough olive oil to cover surface. Cover and store in a cool up to 2 months. a bowl, add the ground ingredients and leave to marinate for 30 minutes. Place the curry leaves on top of the mixture and cover bowl. Place in the refrigerator for 24 hours, turning the meat over 2-3 times during that time. Heat the oil in a pan and add the mustard seeds. Cover with a lid and cook u Blend sour cream and mayonnaise. Add remaining ingredients; mix well, cover and refrigerate for 1 hour. Makes 1 1/2 cups Crisp carrot and celery sticks are the perfect go-withs for this dip. cooked and tender. Remove the cinnamon stick before serving. 8573 Baking soda 0.00 8573 Plus 2 ts buttermilk 2.00tb Have your market trim pork of fat, then bone, roll, and tie the meat, saving the bones (or do this yourself). Place meat in a 5-6 quart ovenproof pan on medium-high heat. Turn often until meat is well browned all over, about 10 minutes. Add stock, sage, and lemon juice; stir to scrape browned bits from pan. Cover very tightly and bake in a 325'F. oven for 1 hour. Add carrots and potatoes to meat. Cover and bake until vegetables are barely tender when pierced, about 20 minutes. Add turnips and parsnips; cover and bake until all vegetables are tender when pierced, about 40 minutes longer. When vegetables are done, place cabbage in a 10-12" frying pan with 1/2" water. Bring water to boiling over high heat, cover, and simmer until cabbage is tender when pierced, about 10 minutes. Transfer meat and vegetables to a large platter; keep warm. Skim fat from pan juices; bring juices to a boil over high heat. Add cornstar mixed with 1/3 cup water and bring to a second boil, stirring. Pour into a small pitcher. Slice meat and serve with vegetables; add gravy and salt and pepper to taste. *** RICH PORK STOCK *** 1. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours. Uncover pan and boil over high heat until liquid is reduced to 2 1/2 cups, about 10 minutes. Pour mixture through a fine strainer into a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard. f 20832 Nutmeg 0.00ds g 20833 Bottles beer Sift all the dry ingredients together. Make a well in center. Add the butter, milk and vanilla. Beat 5 minutes. Add the eggs, one at a time, alternating the cream, beat well after each addition. Pour the batter into a greased and floured 10-inch tube pan. Bake in a 325 degree (F) oven for 1 1/4 hours. Cool on a rack and the remove from the pan. Prepared mustard 0.33c d 20833 Celery seed Combine First 7 Ingredients in A Heavy, Nonaluminum Saucepan; Bring To A Boil. Reduce Heat To Medium-Low & Simmer, Uncovered 20-25 Min. OR Until Liquid Has Evaporated, Stirring Frequently. Remove From Heat; Stir in Salt. Let Cool 5 Min. Stir in Dill. Spoon Into A Serving Bowl. Let Cool To Room Temperature. g 20833 Cloves garlic, minced 2.00 h 20833 Vi Preheat oven to 375 cream butter, sugar, and eggs. add spices. add flour and pumpkin. Stir in Choc. Chips and nuts. grease BOTTOM of 2 9X5 loaf pans. bake at 375 for 65-75 min. , or until toothpick comes out clean. 20833 Salt 1.00t k 20834 4lb broiler-fryer 1.00ea a 2 Brown roast in oil in heavy Dutch oven over medium heat. Sprinkle with salt and pepper;add water. Cook,covered,1 hour. Add potatoes, carrots,onion,squash and chervil;cook 25 minutes. Add apples;cook 10 minutes. Remove meat,vegetables and apples to heated platter and keep warm. Add vinegar and gravy mix to 1 1/2 cups of remaining liquid. Simmer,stirring constantly,1 minute or until thickened. Serve with meat and vegetables. Serves 6. e small about of fried red pepper in each jar. Place artichokes and sliced onions in sterilized jars, add peppers. Mix dry ingredients with vinegar, gradually. Put on stove, let come to a boil. Stir so everything will be dissolved. Pour over artichokes. Seal while hot and process. Let pickled artichokes season for a month before opening. Turn jar upside down and shake every day or so, making sure to place a different end up each time so the seasoning will not settle for too long. i * Remove casings. ~------------------------------------------------------------------------- Coarsely chop or crumble sausages and put into a 6-8 quart saucepan. Stirring often, cook over medium-high heat until sausages are well browned, about 15 minutes. Lift out meat and set aside. Discard all but 2 T of the drippings. Add the beef and pork to the pan, a portion at a time and stir often until browned, about 20 minutes. Set aside as browned. Add onions and garlic to pan and stir often until onions are limp, about 10 minutes. Stir in tomatos (break up with a spoon) and their liquid, masa, beer, chili powder, paprika, oregano, cumin, cayenne, cilantro, lemon juice, salsa, jalapeno and bell pepper. Return meats and any juice to pan. Bring to a boil over high heat, reduce heat, cover and simmer until meats are very tender when pierced, about 2 hours. Stir occasionally. Skim off any fat, then ladle chili into serving bowl. Offer condiments to add to individual servings. Condiments in separate bowls; 1 or 2 large avocados, peeled, pitted and sliced; about 1 cup sour cream; 1 to 1-1/2 cups shredded Cheddar cheese. ns, Chopped 5.00ea e 11321 Unbleached Flour 1.00c f 11321 Water 5.00c g 11321 Br Hawaii Kai Polynesian Meatloaf (basis for meatloaf) Combine all ingredients well. Mixture should not be too soft. Line a 5 X 9 X 3 inch pan with oiled foil. (Rumane lettuce leafs are better, oiled, lining the pan - palm leaves can be substituted, but only if they are available) Smooth mixture into pan, bake for one hour, pre-heated oven 375F. Cool. While mixture is baking, stuff together : 1/4 cup honey 1 can pineapple slices drained, slices reserved. 1 teaspoon 'hoisin' suace 2 cups chicken broth (or chicken bullion) 1/4 cup soy suace 1 tablespoon brown sugar salt and pepper (to taste) 2 tablespoons cornstarch (or arrowroot) with 4 tablespoons of water For Garnish Parsley or Watercrest, 1 can (16 oz) spiced crab apples (Not to be confused with American 'kill ya' crab apples), 1 jar maraschino cherries, drained. In a suacepan combine the suace ingredients except cornstarch paste, heat to a boiling point. Turn down heat, stir in cornstarch paste slowly, until thickened. Romove from heat and cover (waiting on 1 hour meatloaf). When meatloaf is cool enough to handle, loosen sides of loaf and lift onto flat surface. loosen bottom carefully (romane lettuce works great). Cut into 1 inch (or close enough) slices. Remove to a large baking sheet, placing a pinapple slice between each slice, raising each slice 1 inch above meatloaf so that it is visable (Your meatloaf will become twice as long) You can use skewers or bamboo poles to hold meatloaf together. Pour the 1/3 of suace onto meatloaf and return to oven. (roughly another hour to 1 1/2 hour) Take meatloaf out of oven, pour rest of suace on meatloaf, afix cherries with toothpicks or fancy do-dads to pinapples. Decorate with spiced crab apple or parsley or watercrest. Hoisin Suace : This thick, reddish brown sweet suace, tasting of almonds, is used sparingly on spareribs, duck, etc. It will keep for a year in a tightly covered container in refrigerator. It can be bought mail order or from 'Health food store' suppliers. (Can be bought off the shelf in Hawaii) 11323 Vanilla 1.00t h 11323 Vegetable Oil 5.00T i 11324 Long-grain brown rice 0.50c a 11324 Salt 1.00x In a 1-quart glass bowl, heat white chocolate in a microwave oven on medium for 2 minutes; stir. Return to microwave and heat on medium 1 1/2 to 2 minutes longer, or until melted and smooth when stirred. Stir in nuts, coconut, and orange zest. Carefully spoon into 25 (1 1/2 inch) paper bon bon cups, filling to top. Let stand at room temperature, or refrigerate 1 hour or longer, until firm. Store, well wrapped, in refrigerator. are dipped in cornstarch or fat. Use only the fingertips to pull Prepare cake mix according to the directions on the box. Pour batter into greased 15"x 10" pan. Bake at 350 F for 15-20 minutes. Let it get cold in pan. Blend pudding mix with milk. Beat cream cheese into pudding mix until smooth. Then stirring by hand, fold in thawed cool whip. Spread pudding on top of cake. Top with crushed pineapples (20 oz. can). Sprinkle with nuts, then cherries (small jar of cherries cut into small pieces), and last with coconut. iner in a cool dry place. If the ta Drain the pineapple, reserve liquid. Add all ingredients in the order listed above, pineapple and juice "last". Select white bread and push start. inal directions. Finely chopped nuts or fruit, as well as other flavorings, are added as the taffy is being pulled. I wish I had a date for this. I'd say recipe is at _least_ 30 years old. possibly 40, maybe even more. This is a lesson to all of you to date your recipes, including newspaper clippings! Expresso granules, in Drain pineapple, saving 1/2 c. juice. Combine juice, sugar, lemon and mustard; mix well. Pour into shallow baking dish. Arrange FRANKS, pineapple, onion and green pepper pieces alternately on lower half of skewers or bamboo sticks. Marinate skewers in pineapple glaze at least 1 hr. before serving time. Heat oil in Fondue dish. Guest can cook and serve their own. Or, broil in oven turning until browned. Serves: 10-15 8574 Walnuts, Combine all ingredients in blender and mix on med for 2 minutes. Pour sauce into a sealable container, making sure that lid will fit tightly (has a pretty good odor). Store in refrigerator until ready to use. Mix well before using. s or until a meat thermometer measures 135F. Remove the pot from the heat and let cool to room temperature. Meanwhile, cook 1/2 pound dry pasta according to directions. Drain, toss with 1 tablespoon oil and cool. Remove the veal from the cooking liquid and boil li * Papayas should be peeled, seeded and cut up. ~------------------------------------------------------------------------- Combine vinegar, brown sugar, onion, limes, garlic, raisins, tomatoes, bell pepper, ginger, almonds, red pepper, salt and white wine in large heavy kettle. Cook gently 1 hour, stirring frequently, until liquid is clear and syrupy. Add more wine or water, if needed, to prevent sticking. Add papayas and pineapple. Continue cooking about 15 minutes or until fruit is tender. Cool and refrigerate or fill hot sterilized jars, leaving 1/2-inch head space. Seal. Makes about 4 pints 8575 Oil 3.00tb 8575 Water 0.50c 8576 Egg whites 2.00 Heat oil in wok, or skillet, and saute chicken, scallions and celery for 3 minutes. Stir in soy sauce, nuts and chicken stock. Cover and simmer for 5 minutes. Add pineapple and simmer another 3 minutes. **If macadamia nuts are not available, use brazil nuts. From: Delicious Orchards, A Collection of Recipes Shared By: Pat Stockett 8576 Water 2.00ts In a LARGE punch bowl, follow can directions for each frozen juice. Spoon in rasberry sherbert and whip it up. Pour the ginger ale slowly around the edge of the punch bowl (2 bottles). 2.00tb q 19137 Sausage, little sizzlers 12.00oz a 19137 Hash browns, loose, frozen 3.00c Combine all ingredients, except ribs, in pan. Bring to a boil until thick. Arrange sauce and spareribs in crock pot and cook 6 to 8 hours on Low. 19137 Milk 2.00tb d 19137 Salt 0.50ts e 19137 Pepper 0.25ts * - boneless, pounded 1/4" thick ** - or 1/2 red pepper and 1/2 green pepper ========================================================================== Heat oven to 400'F. Mix hot water and margarine in bowl. Stir in stuffing mix, pepper, half the pineapple and syrup. Spoon stuffing evenly over chicken; roll tightly. Secure with toothpicks. Place in 9" square pan with any remaining stuffing in center. Mix remaining pineapple and syrup, sugar, vinegar and ginger. Spoon over chicken. Bake 30 minutes or until thoroughly cooked. 19138 Bean Dip 21.00oz a 19138 Pace Picante Sauce 1.00c b 19138 Finely Chopped Green Onions 6.00 c 19138 Mayonnaise Blend together beef, eggs, 1 t cornstarch, onion, pepper, nutmeg, salt, and garlic. Form into 1-inch balls. Heat oil in skillet; brown meatballs on all sides. In large saucepan add remaining cornstarch, soy sauce, vinegar, water, and brown sugar to pineapple juice. Cook until thickened; stir constantly. Add meatballs, fruit, and peppers. Cook 5 minutes or until fruit is well heated. Yield 4 to 6 servings. g 19138 - Cheese Make cake mix (flavor of your choice) as directed on package. Bake on a cookie sheet for 20 minutes. Cool. Combine pudding, softened cream cheese, and the juice (syrup) drained from the fruit equivalent to 1 1/3 cups. Beat together at medium speed well, and spread ontop of cake. Combine fruit cocktail and pineapple and sprinkle ontop of pudding mixture. Then, sprinkle nuts and coconut ontop of fruit. Top with cool whip, and finish with additional sprinkles of coconut and nuts. (Note, you can vary the fruit and the pudding flavors, as you wish) d 19139 Buttermilk 1.00c e 19139 Cake flour 2.25c f 19139 Vanilla 1.00ts g 19139 Salt Assemble and prepare all vegetables. Place short ribs and water in a heavy soup pot. Turn burner to high and boil. Add all the vegetables and bring to a rolling boil. Add bay leaf, salt and pepper, and barley. Stir well. Cover immediately with a tight fitting lid. Cook in a hay box 8 hours. Reheat on top of stove a few minutes. Serves 6-8. 19139 Eggs 2.00 k 191 Preheat the oven to 350 F. Broil the vegetables in water to cover for 15-20 minutes, or until tender. Drain, reserving the water. Blend about one-third of the vegetables with 2 tablespoons of the butter or vegan margarine and enough of the reserved water to make a puree in a food processor or blender. Add this puree to the rest of the vegetables. Season to taste with salt and pepper. Spoon the mixture into a shallow ovenproof casserole. To make the crumble topping, put the oats into a bowl with all the nuts, the onion, garlic, herbs and salt and pepper. Add the rest of the butter or vegan margarine, and mix with a fork until the topping mixture resembles coarse breadcrumbs. Sprinkle the crumble mixture evenly over the top of the vegetables. Bake for 30-40 minutes, until topping is crisp and lightly browned. 0000001886 0000001886 0000001886 0000001886 0000001886 0000001886 0000001886 0000001887 0000001882 Heat oven to 250 F. Grease and dust bottom only of 9 1/2" springform pan with cocoa. In medium saucepan over low heat, melt chocolate and butter, stirring constantly. Stir in 2/3 cup sugar and continue stirring until sugar is dissolved. In small bowl, beat 5 egg yolks at highest speed for 2-3 minutes. Blend a small amount of chocolate mixture into yolks. Blend yolk mixture into chocolate and cook over low heat, stirring constantly, until slightly thickened. Remove from heat; stir in vanilla and ground filberts. In small bowl, beat 5 egg whites at highest speed until soft peaks form. Gently fold egg whites into chocolate. Pour into prepared pan and bake at 250 F. for 2 hrs. (yes, 250 F) Cool completely; cover and refrigerate until ready to serve. CUSTARD SAUCE: In medium saucepan, bring cream just to a boil. In small bowl, combine egg yolks and sugar. Blend a small amount of cream into yolks. Blend yolk mixture into cream and cook over low heat about 10 minutes. or until custard coats a spoon, stirring constantly. DO NOT BOIL. Remove from heat. Cool to room temperature and refrigerate. RASPBERRY SAUCE: In blender, puree raspberries. Strain ingredients. Refrigerate until ready to serve. TO SERVE: Remove sides from springform pan. Cut cake into wedges. To serve, pour small amount of custard and raspberry sauce onto cake plate. Marble a creative pattern with knife if desired. Place wedge of cake on top. Garnish with white chocolate rose and shavings if desired. In small saucepan heat sugar over med heat without stirring but shaking pan occas for 3 mins oruntil sugar has melted and is golden. Sprinkle nuts onto buttered plate andpour syrup over. Let cool until hardened; break into pces. Process in food processor until finely ground or place in heavy plastic bag and crush with rolling pin. Take note here I even put a capital on the T in Tbsp didn't know the correct procedure before it was mentioned. Hey,hey for me!!!!! N 0000001882 Beat the egg yolks and sugar until very light, about 5 minutes. Slowly add the water. Sift the flour and baking powder together. Mix with 1 cup of nuts. Fold the flour mixture into the egg yolks. Beat the egg whites until soft peaks form. Gently fold the beaten whites into the batter. Pour into a greased and floured 10-inch springform pan. Bake at 375 degrees F for 30 minutes or until cake is done. Cool cake on a wire rack. When completely cooled, split the cake into 2 layers. Fold the vanilla, confectioners' sugar, and remaining 1/2 cup of nuts into the whipped cream. Spread whipped cream between the 2 cake layers and on top of the cake. Chill until serving time. Garnish with fresh strawberries, if desired. * Hazelnuts are available at most stores under the name of Filberts. They should be blanched. To blanch, boil the nuts for 5 minutes and when they are cool enough to handle, remove the skins. To grind, place about 1/4 cup at a time in a blender, or chop as finely as you can with a sharp knife. 0000011007 0000011008 0000011008 0000011008 0000011008 0000011008 0000011008 0000011008 0000011008 0000011009 0000011009 0000011009 0000011009 0000011009 0000011009 0000011010 0000011010 0000011010 0000011010 0000011010 0000011010 0000011010 Clean and scrape hog's head. Wash thoroughly. Wash and trim tongue. Cover tongue and head with slightly salted water. Simmer until meat falls from bone. Drain meat. Shred. Season to taste. Mix thoroughly. Pack tightly in bowl. Cover and weight down. Let stand three days. Slice. The Household Searchlight 012 0000011012 0000011012 0000011012 0000011012 0000011012 0000011013 0000011013 0000011013 0000011013 Salt and Pepper to taste Stir cook the liver in butter. Add remaining ingredients. Stir well. Cook covered (25 min in microwave). This soup freezes and reheats very well. This will take some experimenting but I could make it at the same time as a stir fry and freeze the soup in plastic ice cube trays instead of freezing half the package of raw liver. Have you tried it using a creamed soup? I'm not all that fond of cooked tomatoes, but it looks like it might be good using something like cream of Cheddar. Also. were you using beef or chicken or what? Also. how about some diced potatoes. ? OTOH. Let's eliminate the butter and use bacon. Turns it into a chowder. 0000011017 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011018 0000011019 0000011019 0000011019 Saute cabbage and onion in the oil in a large skillet over medium heat,stirring them often,for about 5 minutes. Reduce the heat to medium low and saute the vegetables for 5 to 10 minutes longer or until cabbage begins to turn golden. Add the carrots and garlic;saute the vegetables another 5 minutes. Remove the vegetables from the heat and let them cool to room temperature. In a large bowl,combine the beef with the egg white and whole egg,bread crumbs,basil,oregano,black pepper,water and vinegar. Add the cooked vegetables and shredded potatoes to the beef mixture. Mix ingredients well. In a shallow baking pan,shape the meat and vegetable mixture into a loaf about 8" long. Cover the pan tightly with aluminum foil. Bake the meat loaf in a preheated 350 degree oven for 30 minutes. Uncover the meat loaf and bake it 30 minutes longer. Let the meat loaf rest for about 15 minutes before slicing it. Serve 8. 0000011024 0000011025 0000011025 0000011025 Combine butter and sugar in small bowl, beat with electric mixer until light and fluffy, add cooled dark chocolate and eggs, beat until combined. Transfer mixture to large bowl, stir in sifted cocoa and flours in 2 batches, then milk and white chocolate and nuts. Drop heaped teaspoonsfuls of mixture about 5 cm apart onto lightly greased oven trays. Bake in moderate oven for about 10 minutes or until cookies feel firm but slightly soft in the center. Lift onto wire racks to cool. Drizzle or pipe with extra dark and white chocolate. Makes about 36. 0000011029 0000011029 0000011029 0000011029 0000011029 0000011029 0000011029 0000011030 0000011030 0000011030 0000011030 0000011030 0000011030 0000011030 0000011030 0000011031 0000011031 0000011031 0000011031 0000011031 0000011031 0000011031 0000011032 0000011032 In blender, place oatmeal, Parmesan cheese, salt, paprika, pepper. Cover and blend about 1 minute or until thoroughly mixed. Place oatmeal mixture in shallow dish. In another shallow dish, mix garlic and milk. Place chicken, one piece at a time, in oatmeal mixture; then dip in milk mixture and again in oatmeal mixture. In large shallow baking pan, place chicken and drizzle with margarine. Bake @ 375 degrees about 1 hour or until fork can be inserted in chicken with ease. Garnish with parsley and cherry tomatoes. Serves 4. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 19130 Vinaigrette Sauce Sauce/condm 30699 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19131 Vincent Mcguire's Cream Of Peanut Soup Place ham bones, onions, carrots, potatoes, celery, green pepper, bay leaves, thyme, salt and pepper in the water and bring to a boil over medium-high heat. Cook at a slow boil for 2 1/2 to 3 hours. Strain the broth and discard the bay leaves and bones, reserving the ham and vegetables. Skim off and discard fat from the broth. Puree the cooked vegetables and ham in a food processor until smooth. Bring the broth to a boil again and add the pureed vegetables, milk and corn. Let simmer for 5 minutes. Serve, sprinkled with bacon. Makes 6 to 8 servings. - Sambal Cuka Indonesian Sauce/condm 30703 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19134 Vinegar Taffy Candies 30704 Rinse beans under cold running water. Drain. Place in 8 quart Dutch oven with ham bone, bouquet garni and water. Bring to a simmer over medium heat. Reduce heat to low. Simmer covered for 2 1/2 to 3 hours, adding water as necessary to keep beans covered. Add tomatoes, onions, celery and garlic. Simmer, covered, for 1 1/2 hours. If using sausage, cut in 1 inch chunks and add. Simmer for 30 minutes longer. Remove from heat; add salt and pepper. Sprinkle with parsley before serving. 10 (1 cup) servings without sausage. 30708 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pas 19137 Wagon Wheel Sausage Pie 30711 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des * NOTE: This recipe is from Lipton Soups. Heat the oil in a 12-inch skillet and brown the chicken over medium-high heat. Drain. Add the corn, peas and carrots. Blend the soup mix with the water. Add to the skillet along with the sherry and mustard. Bring to a boil, then simmer, covered, for 20 minutes. Remove the chicken and vegetables from the skillet to a serving platter and keep warm; reserve the liquid. Boil the liquid over high heat for 10 minutes. Remove from the heat and stir in the flour blended with the sour cream. Return to the heat and bring to a boil; reduce the heat and simmer, stirring constantly, until the sauce thickens. Pour the sauce over the chicken and vegetables and serve. Makes 4 servings. [Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992] Posted by Fred Peters. 1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19141 Walnut Brown Bread Fruits In large bowl,combine beef,egg,bread crumbs,salt and pepper; using hands or wooden spoon,blend well. Shape mixture into 1 1/4" balls. In 12" skillet over medium-high heat,heat oil;add meatballs; cook about 12 minutes,turning frequently until well browned on all sides. Using slotted spoon,remove meatballs to plate. To drippings in skillet,add carrots,mushrooms and onions;cook,still over medium- high heat,about 5 minutes,stirring frequently until crisp-tender. Stir in flour to coat vegetables well;return meatballs to skillet, along with wine,bouillon,2 tbsp. parsley and 1 cup water. Increase heat to high;bring to boil. Reduce heat to low;simmer,covered,10 minutes until meatballs are cooked through. To serve: Spoon meatballs and vegetables in serving bowl;sprinkle with remaining tablespoon parsley. Serve accompanied by French bread. Makes 4 servings. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 20240 Turnip Greens And C In a large saucepan, combine the chicken carcass, bouquet garni and garlic in 2 quarts of water. Bring to a boil, reduce heat, and simmer, covered, for 1 hour. Strain broth, refrigerate, and skim fat. In a large saucepan, bring broth to a boil over medium heat. Add potatoes, carrots, celery, onion, salt, marjoram and pepper. Cook until vegetables are tender, about 10 minutes. Beat milk into egg yolks in a small bowl. Gradually whisk in 1/2 cup of the hot broth. Stir into soup. Add sherry, chicken, and chopped eggs. Heat through. Pour into bowls. Garnish with parsley and serve with chese biscuits or cornbread. Serves 6. d 32697 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cas 20243 U P Pasties Pies 32698 Soak kidney beans in water overnight. Cook for 1-1/2 hours. Saute onion and garlic in oil; add seasonings, tomato sauce and corn. Simmer 15 minutes. Add tomato mixture to cooked kidney beans and stir. Simmer. Serve over rice. 32700 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 20245 Us Navy Minced Beef On Toast For 10 Servings Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges. 1 serving = 4 oz cooked fish. Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat .00 -1.00 -1 -1. Preheat oven to 350F. Prepare large baking dish with nonstick spray. Cut fish into 6 even servings. Arrange onion in bottom of baking pan. Place fish ontop of onion. Combine the remaining ingredients except margarine and lemon wedges. Spread ontop of fish. Dot with margarine. Bake 25 - 30 minutes or until fish flakes easily with fork. Serve with lemon wedges. 1 serving = 4 oz cooked fish. Food exchanges per serving: 4 proteins, 1 vegetable, 1 fat GOOD SERVED WITH SOUPS & STEWS. DENSE, CHEWY AND FLAVORFUL Put all ingredients in the bread pan in the order given, select WHITE bread, and push Start. Makes 1 loaf, 8 slices. Each slice: 142 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat; (14% calories from fat); 1 mg cholesterol; 292 mg sodium; 97 mg potssium; 27 mg calcium. u 20250 Walnut Catsup Condiments Historic Nuts Brown sausage in a skillet; drain fat. Stir in soup, water, sauerkraut, sugar, caraway seed and black pepper. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings. 0.50ga g 20246 Salt and pepper to taste 0.00 h In large kettle, heat oil, add venison, and brown all sides. Remove meat with a slotted spoon and set aside. Add sausage, sliced, to kettle and brown on all sides. Drain off drippings. Add tomatoes (broken up with a spoon), water, onion, Worcestershire sauce, and browned venison. Heat to boiling. Reduce heat to simmer, cover and cook until almost tender - about 1 1/2 hours. Add cubed potatoes and sliced celery and simmer until vegetables and meat are tender, about 1 hour more. d Combine lamb shanks, water, onion and celery in a large waucepan, bring to the boil, reduce heat, simmer, covered for 1 1/2 hours, cool, refrigerate overnight. Cover lentils with water, soak overnight. Next day, strain stock, discard fat and vegetables. Return stock to saucepan with drained lentils and chopped meat from shanks. Bring to the boil, add carrots, potatoes, turnip and cabbage. Cook bacon, extra onion and celery in frying pan until onion is soft; add to soup with crumbled stock cubes. Simmer covered for 1 hour. Add parsely and capsicum just before serving. NOTES: Cook the stock for the soup a couple of days before required, add most of the vegetables on the day of serving. Stir capsicum and parsely in as you serve the soup. Make a complete meal by serving with hot crusty bread Recipe unsuitable to freeze or microwave. 00T k 20248 Or 3, venison roast 2.00lb Preheat oven to 350~F. Cream butter and gradually add the light brown sugar and sugar. Blend in flour and 1/4 ts salt; mix well. Reserve 1 cup of this mixture for topping. Combine buttermilk, baking soda, 1/8 ts salt, egg and vanilla. Stir into remaining butter-sugar mix. Fold in 2 finely chopped Heath bars. Turn into a buttered 13 x 9 pan and sprinkle with the 1 cup reserved topping, then with the pecans. Top with additional 6 crushed Heath bars. Bake for 35 - 40 minutes. Serve with cocoa-flavored whipped cream or with coffee ice cream. 20248 Maple sugar 1.50T f 20248 Flour 0.00 g 20248 Onion, chopped 1.00sm h 20248 Sweet herbs 1.00T Grease and flour a 10-inch cake pan. In a mixing bowl, cream the sugars and butter. When well mixed, beat in the egg and slowly add the buttermilk. Beat in the vanilla, flour, and baking soda. Pour into the prepared pan. Sprinkle the candy and nuts over the top. Bake in a preheated 350-degree oven for 45 minutes, or until a cake tester inserted in the center comes out clean. Cool on a wire rack. Makes 8 servings. Nutrient Values per Serving: 542 Calories, 18 g Fat, 8 g Saturated Fat, 5 g Protein, 63 g Carbohydrate, 68 mg Cholesterol, 154 mg Sodium. 20250 Shelled English Walnuts 8.00oz a 20250 Salt 3.00T b 20250 Vinegar 1.00qt c 20250 Finely chopped shallots Preheat oven to 350. Mix flour and sugars in a large bowl. Cut in butter until as fine as cornmeal. Set aside 1/2 of mixture for topping. Coarsely chop 7 Heath Bars. Add them to remaining flour mixture, along with 1 cup chopped nuts, and chocolate chips. Add baking soda to buttermilk and stir into mixture. Add egg and vanilla, stirring well. Pour mixture into a prepared, greased and floured 9" x 13" pan. Coarsely chop remaining 2 Heath Bars. Add to reserved crumb mixture along with remaining chopped nuts. Sprinkle over batter. Bake at 350 degrees for 35 minutes. Cool before serving 0000008579 0000008579 0000008579 0000008580 0000008580 0000008580 0000008580 0000008580 0000008580 0000008580 0000008580 0000008581 0000008581 0000008581 0000008581 0000008581 0000008581 0000008581 0000008582 0000008582 0000008582 0000008582 Blend together brown sugar, flour and butter. Reserve 1 cup of mixture. Add to the remaining flour mixture, egg, salt, milk, soda and vanilla. Crush Heath candy bars and add pecans. Mix with reserved flour mixture. Sprinkle over the batter in the pan. Bake 35 to 40 minutes at 350~. 0000008583 0000008583 0000008584 0000008584 0000008584 0000008584 0000008584 0000008584 0000008584 0000008584 0000008585 Start with a large pan, and dry-roast the ingredients separately over low to medium heat, roasting the mustard seds last. In a few minutes, the mustard seeds will start to pop (keep the lid on the pan or the mustard seeds will fly out). Then stir in the coriander and cumin; when the spices; when the spices begin to turn light brown, add the rest of the ingredients. Since the curry powder mix can burn very quickly, stir it continuously. Roast the spices for about 7 to 10 minutes, until they are dark golden brown. Then remove them from the heat, and grind or powder them immediately while they are still warm (whether you do it by hand with a mortar and pestle or in a food processor, the must be FINELY ground). Store in an airtight bottle - keeps well for two weeks or more. *Curry leaves - edible gray-green leaves that resemble bay leaf, used in flavoring sambols and fish, vegetable, or meat curries. The Sri Lankans use curry leaves fresh, but they can be used dried if fresh leaves are not available. The Sinhalese term for the plant is 'karapincha', and if you can find them fresh, they add great depth and flavor to a dish. They are not removed before serving, and they are edible. There is no substitute for curry leaves. **Rampa (pandanus leaf) - Spear shaped aromatic leaves used to flavor curries. From the lemongrass family, rampa is not edible, but it is used as a flavoring in boiling rice. Sri Lankans do not remove it before serving; they just leave it on the plate. Mix together the marinade ingredients and marinate the beef for about 10 minutes. Heat a skillet and cover with a thin coating of oil. Pan-fry the meat and marinade until the marinade is reduced. Heat the rest of the oil in another pan and deep-fry the beef on medium heat in small batches until the pieces float to the top. Serve with steamed sticky rice. To make cilantro/coriander powder; Take whole cilantro seeds and saute lightly in a pan until brown and aromatic. Grind in a blender or food processor until a coarse powder is produced. 1 teaspoon of cilantro powder is the equivalent of 2 tablespoons of fresh leaves. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger 0000008599 0000008599 0000008599 0000008599 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 0000008601 Boil potatoes until done - drain. Place bacon in large (5 Qt. ) kettle and fry until crisp. Add onion and celery. Simmer over low heat until vegetables are limp. Drain off excess fat. Add 3 cans creamed corn, boiled potatoes and milk to bring to desired consistency. Add lots of salt and pepper to desired taste. Heat to boiling point, but don't boil. s; lg, slightly beaten 2.00ea i 19142 Eggs, separated Combine chocolate and sugar. Add cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Add marshmallow cream, nuts, and flavoring. Beat until mixture begins to thicken. Place marshmallows on well-buttered dish evenly. Pour mixture over them. Let cool, cut in squares with a sharp knife. Virginia Cooper, New Orleans, LA. 19142 Vanilla 1.00ts d 19142 Sal Sift the flour, baking soda, salt and spices together and set aside. Cream the butter and sugar together in a large mixing bowl until light and fluffy using an electric mixer set at medium speed. Beat in the egg. Add the dry ingredients alternately with the sour milk, beating well after each addition, using an electric mixer set at low speed. stir in the walnuts and raisins. Pour the batter into a 13 X 9 X 2-inch baking pan. Bake in a preheated 350 degree F. oven for 40 minutes or until the cake tests done. Sprinkle with sifted confectioners sugar. NOTE: To sour milk, place 1 Tbls of vinegar in a measuring cup and add enough milk to make 1 cup. 0.67c b 19143 Packed light brown sugar 1.00c c 19143 - 14 oz can sweetened 1.00 d * I use bovril packets Chop onion, seed & dice pepper, chop celery and dice chicken. Saute onion & celery in margarine in large shallow pan. Saute until onion is soft, about 5 minutes. Stir in curry and flour, cook 1 minute. Add tomatoes, and green pepper, cook stirring often for 5 minutes. Stir in parsley, salt, pepper & broth. Lower heat and simmer for 10 minutes. covered. Add chicken and raisins; heat through and serve over cooked rice. b Because it keeps well, this sauce was traditionally used by travelers. ~------------------------------------------------------------------------- Heat the oil in a large skillet to 375 Deep-fry the fish fillets until very crispy and golden brown. Charcoal-broil/grill the chilies, garlic and shallots until their outsides are charred. Remove the garlic and shallot skins. Place the fried fish, chilies, garlic and shallots in a mortar and mash with the pestle until smooth, or use the blender. Place the shrimp paste, fish sauce and palm sugar in a small saucepan and cook for about 15 minutes on medium-high heat, so that the mixture is reduced to a paste. Thoroughly combine the mashed ingredients with the reduced sauce ingredients. Store in a jar with a tight-fitting lid and use as a dipping sauce or for cooking. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. c 19145 Light cream 0.50c In a bowl, add yeast with the water. Stir in 1 1/2 c flour, herbs, oil, sugar & salt. Allow to rest for 15 minutes. Sprinkle 1/4 flour on a board & turn the dough onto it. Knead gently, adding more flour if you need to. Let rest for 10 minutes. Knead again for a short time. Place dough in a 3 3/4"X7 1/2"X2" aluminimum foil pan. Allow to proof for 20 minutes. Preheat oven to 350F & bake for 40 to 50 minutes. Allow to cool in the pan for 5 minutes before turning out. 0.50c Lay the chicken quarters in a large glass or pottery baking dish. Combine 3/4 cup of the oil, wine, garlic, thyme, salt and pepper in a small bowl. Blend well and pour over the chicken. Cover and marinate in the refrigerator, turning the pieces occasionally, for several hours or overnight. Preheat the broiler. Remove the chicken from the marinade, reserving the marinade. Broil, skin side down, 7 to 8" from the heat for about 30 minutes. Turn and brush with the marinade. Broil until tender, 15 to 30 minutes longer. Meanwhile, heat the remaining oil in a large skillet. Add the onions and pine nuts. Saute over medium heat until the onions are light yellow and the pine nuts are golden, about 8 to 10 minutes. Spoon some of the onions and nut mixture on the tops of the pitas. Top each with a broiled chicken quarter. Makes 8 servings. 2.00ts h 19146 Flour Combine in a medium bowl and beat with an electric mixer on high speed until light and fluffy. Use on hot biscuits, vegetables, fish, poultry, and steaks. j 19147 Sesame oil 1.00tb a 19147 Onion 1.00sm b 19147 Quinoa, thoroughly rinsed Serve this with any grilled or baked fish. Bake fish in a 500F oven or under a broiler, allowing 5 minutes per 1/2 inch of thickness. PLACE ALL INGREDIENTS in a blender and blend until butter is smooth. Scrape into a bowl and offer at room temperature for dolloping over fish. e 19147 Tamari soy sauce 1.00ts f 19147 Fresh rosemary Melt butter over medium heat and stir in remaining ingredients. Simmer 5 minutes. Serve warm. May be refrigerated and reheated when needed. 0.50ts h 19147 Fresh or frozen peas 1.00c i 19147 Walnuts, chopped 0.50c j 19148 Al Servings: makes 4 - 1/2 pint jars Notes: Herb jellies are primarily used for meat or poultry garnish. They can also be used on tea sandwiches combined with a thin spread of sweet butter, fresh goat cheese, or other soft, pungent cheeses and pumpernickel bread. DIRECTIONS: In glass, heat resistant bowl, place chopped fresh mint or herb. Add 1 cup boiling water. Cover and let stand for 30 minutes. Strain liquid through cheesecloth and add enough water to make 1 cup. Place herb infusion, lemon juice, sugar, and vinegar in heavy saucepan. Cook over high heat until mixture comes to a boil. Immediately add liquid pectin and food coloring, if desired, and continue cooking until mixture comes to a full, rolling boil. Boil for exactly 1 minute. Remove from heat and skim off foam with metal spoon. Immediately pour into hot sterilized jars, add optional sprigs of herbs, if desired, and vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). h On waxed paper, combine flour, sage and thyme. Coat chicken lightly with flour mixture. In skillet over medium-high heat, in hot butter, cook chicken until browned on both sides. Add soup and 1/2 c water, stirring to loosen browned bits. Reduce heat to low. Cover and simmer 5 minutes, or until chicken is no longer pink. Serve over hot cooked rice. k 19148 Unsulfured molasses 0.33c l Try these; they're a lot cheaper than the mixes you buy. Leave out any spices you don't like, and double those you do. Herb Seasoning Use in casseroles, stews, or fresh vegetable dishes. 0000005702 0000005702 0000005702 0000005702 0000005702 0000005702 0000005702 0000005703 0000005703 0000005703 0000005703 0000005703 0000005703 0000005703 0000005703 0000005704 0000005704 Pour boiling water over herbs. Add 5 to 6 drops oil. Steep 15 minutes. Reheat til bubbly and pour over soap. Mix well with hands and let stand 15 minutes. Mix again and divide into 3 or 6 parts, rolling each into a ball. Place on plastic wrap and dry for 3 days. Sherri Williams 0000005705 0000005705 0000005705 0000005705 0000005705 0000005705 0000005705 0000005705 0000005705 0000005706 0000005694 onion in butter or margarine until soft in a medium-size frying pan; stir in celery, chicken broth, poultry seasoning, salt, pepper and water; heat to boiling. Pour over bread and parsley in a large bowl; toss lightly until evenly moist. Makes approximately 10 Cups or enough to stuff a 12-pound bird. 0000005706 0000005706 0000005706 0000005706 0000005706 0000005706 0000005706 0000005706 0000005706 0000005706 * Chicken wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------ Mix all ingredients in a plastic bagand knead occasionally for 2 hours. Cook on a grill or under a broiler, cooking for 10 minutes on one side, then turning and basting with marinade. Continue to cook for 10 minutes or until done. Serve immediately or refrigerate until needed. 0000005709 0000005709 0000005694 Stir all ingredients together gently in a small bowl until blended. Line a sieve with a double layer of cheesecloth or paper towels. Place sieve over a bowl, allowing at least 2 inches between bottom of sieve and bottom of bowl. Spoon yogurt mixture into sieve and place bowl with sieve in refrigerator. Let yogurt mixture drain in refrigerator about 4 hours for soft cheese or 8 hours for firmer cheese. Yogurt can be stored covered up to 2 weeks. Serve instead of sour cream on baked potatoes or as a spread on crackers. Makes about 1 cup of cheese. 42 calories per 2 tablespoons. 00005712 0000005712 0000005712 0000005712 0000005712 0000005712 0000005712 0000005713 0000005713 0000005713 0000005713 0000005713 0000005713 0000005713 0000005713 0000005713 0000005713 0000005714 0000005714 0000005714 0000005714 0000005714 0000005694 Mix oatmeal, herbs and oil and fill bath bags with mixture. Oatmeal is used because it is a natural skin softener and cleanser. STIMULATING BATHS: basil, bay, calendula, citronella, fennel horseradish roots, lavender, lemon verbena, lovage root, marjoram, mint, nettle, pine needles, queen of the meadow, sage, rosemary, savory,thyme, vetiver root. SOOTHING BATHS: catnip, chamomile, comfrey, elder, primrose, hyssop, jasmine, juniper berries, lemon balm, linden flowers, marshmallow root, melilot, mullein, passionflower flowers, roses, slippery elm inner bark, tansy, violet, valerian root, vervain (whole plant). Sherri Williams 0000005718 0000005718 0000005718 0000005719 0000005719 0000005719 0000005719 0000005719 0000005719 0000005719 0000005719 0000005719 0000005720 0000005720 0000005720 0000005720 0000005720 0000005721 0000005721 0000005694 (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. rlic in butter until tender but not brown. Add remaining ingredients and bring to a boil. Simmer, uncovered, 15 minutes or until mixture is reduce to 3/4 cups. Grill ribs over slow coals 20-25 minutes, brushing with sauce and turning every 10 minutes. Makes 4-6 servings. tb Hot cooked brown or white rice (Optional) In a 12x7 1/2x2-inch microwave baking dish arrange bacon. Cover with paper towels Micro-cook on High for 4 to 6 minutes until crisp. Remove, drain on more paper towels. Crumble; set aside. Rinse chicken and pat dry. In the same baking dish arrange the chicken, skin side down, with the meaty portions toward the edges of the dish. Cover with waxed paper and cook on High for 5 minutes. Combine onion, garlic, wine, basil, thyme, and salt. Drain juices from chicken. Give dish a half- turn. Turn chicken pieces skin side up, and rearrange with cooked portions toward the center. Pour onion mixture over the chicken. cover with waxed paper and cook on High for 5 minutes. Give dish a half-turn. Add the peas. Cook, covered, on High for 5 minutes. Add tomato, parsley, and crumbled bacon. Cook, covered, for 3 to 5 minutes more, or until chicken and peas are done. Serve with rice, if desired. Makes 6 servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. dy project is the classic baking soda and vinegar volcano. Make a volcano out of play doh or modeling clay. In the crater put baking soda and perhaps a little red food coloring. To display, pour vinegar in it and watch it erupt! Recipe By : .50tb d 10885 Egg 1.00 e 10885 100% all-bran cereal A small amount of cornmeal gives this focaccia--a flat bread--a perfect texture for improvised open sandwiches. You might start with thinly sliced salami and cheese. PREHEAT OVEN TO 450F. Fifteen minutes before baking focaccia, put rack in center of oven. If you have 2 ovens, preheat both; otherwise bake focaccias in sequence, one after the other. Generously oil 2 large baking sheets, preferably black steel. Stir yeast and sugar into warm water. Let stand until foamy, about 5 minutes. Mix flour, cornmeal and salt in food processor fitted with metal blade (can also be kneaded with mixer dough hook or by hand). Turn on processor. Slowly pour yeast mixture through feed tube. Also pour 2 tablespoons oil through. Process until dough cleans inside of work bowl but is still moist. If it sticks, add a little flour; if it's dry, add a little water. Once dough is moist but not so wet that it sticks to sides of bowl, process until uniformly kneaded, elastic and supple, about 40 seconds. Transfer dough to large plastic food bag, squeeze out air and seal at top, allowing room for dough to expand. Let dough rise in warm spot until doubled, about 1 hour. Punch down; use immediately or refrigerate overnight. Combine remaining 6 tablespoons oil, garlic and dried herbs. Gently heat until warm (not hot) on stove top or microwave oven. Divide dough in half. Let rest 5 minutes. On floured board, roll each piece into about a 12-inch round. Transfer to prepared baking sheets. Prick surface with fork. Brush with oil mixture, including edges. Sprinkle with Kosher salt. Bake, one at a time, until very lightly browned around edges only, about 8-10 minutes. Do not overbake. Check after 2 minutes in oven; prick any air pockets with fork. Brush with any remaining oil, including edges. Sprinkle with fresh herbs and pepper flakes. Can be baked in advance and frozen. To do so, cool completely, freeze and then wrap airtight. Let thaw in wrapping. To reheat, place in cold oven and set at 300F. Bake until hot, about 5-7 minutes. Cut into wedges and serve hot. Yield: 2 12-inch rounds. Waikiki Appetizers Waist-Watching Western Omelets Waldorf Astoria Red Cake Waldorf Red Velvet Cake And Frosting Waldorf Salad Spread Waldorf Salad Supreme Servings: 8 In a large saucepan, cook onion in hot oil till tender. Stir in water, tomatoes, tomato paste, basil, thyme, bouillon granules, sugar, salt, pepper and hot pepper sauce. Bring to boil, reduce heat. Cover and simmer 40 min. Place about 1/3 of tomato mixture in a blender container or food processor bowl and process until smooth. (Or press through food mill). Repeat with remaining mixture. Reheat half of mixture and serve immediately. To freeze, cool the remaining mixture and pour into a 3 cup freezer container seal, label and freeze. To serve frozen portion, transfer to medium saucepan. Cover and cook over med. heat for 20 - 25 minutes or until heated through, stirring occasionally. Sprinkle with parsley before serving. Serves 4. Walnut Cottage Pudding Walnut Crackers Walnut Cream Dessert With Chocolate Sauce Combine all ingredients in a blender or food processor. Whirl until smooth. Place in jar with tight-fitting lid. Refrigerate for up to two weeks. Shake well before serving. Walnut Horns Walnut Orange Salad Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Additional fresh herbs, optional Lemon slices, optional Sprinkle roast lightly with paprika; rub into surface. Combine herbs; rub mixture over surface of roast. Place roast in 10 x 16" over cooking bag in microwaveable dish; tie bag loosely. Cook 35 to 40 minutes at medium-low or 30% power; invert roast and rotate dish 1/2 turn. Cook 35 to 40 minutes more at medium-low or until internal temperature reaches 170 degrees. Cover roast in cooking bag with foil and let stand 10 minutes. Remove roast from bag and place on serving platter. Garnish with herbs and lemon slices, if desired. Makes 8 to 10 servings. For Conventional Ovens: 3 to 7 lb of fresh pork should be oven roasted @ 350 degrees about 35 to 40 minutes per pound, until internal temperature attains 185 degrees on a meat thermometer. Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Stem, seed and cut peppers into 1/4-inch julienne strips. Sprinkle chops with salt and pepper. Heat oil in a large skillet and saute chops until browned on both sides and cooked through, about 6 minutes. Remove chops from skillet, cover, and keep warm. Add peppers and onions to skillet and saute until softened, about 3 minutes. Add garlic and herbs; saute 30 seconds until fragrant. Add vinegar and cook until vegetables are tender, about 4 minutes longer. Transfer vegetables to warm plates; top with pork chops and pan juices. Serve immediately. Warm Lobster Taco With Yellow Tomato Salsa Warm Spinach And Sausage Salad Warm Springs Fried Bread Warm Tomato Vinaigrette Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal Peel and cut the onion into 1/4-inch dice. Thinly slice the scallions crosswise. Core, seed and chop the tomato. Quarter the potatoes and cook them, with 1 teaspoon salt, in water to cover; simmer until tender, about 10 minutes; drain. Heat oil in a skillet and saute potatoes until lightly browned, about 10 minutes. Add onions, scallions, tomato, herbs, pepper and 1/2 teaspoon salt. Saute until the onions are tender, about 4 minutes; set mixture aside. Add sausage to same skillet and saute until browned, 8 to 10 minutes; drain and discard fat. Toss sausage with the potato mixture and transfer to a 3-quart casserole. (Can cool, cover, and refrigerate overnight. ) Grate the cheese (1 cup). (If casserole has been refrigerated, heat it in a 350 F oven for about 15 minutes, until warm. ) Adjust oven rack to high position and heat broiler. Sprinkle casserole with grated cheese and broil until cheese is melted, about 3 minutes. SERVING: Top with sour cream, sprinkle with paprika, and serve immediately. salt 0.00 1900 Salt and fresh pepper 0.00 1900 Boiling water 1.00c 1900 Walleyes, cleaned 4.00 Wash the potatoes & cut them evenly into julienne strips. Combine the ginger root, chilies, coconut, parsley in a bowl. Add a little water or soy milk, mix well. Drop in potato strips. Set aside. Heat the ghee in a heavy pot, drop in the whole cloves, cinnamon, bay leaf. Fry till the cumin seeds turn brown. Add the marinated potatoes & stir fry till they are lightly browned. Add the rice, salt, turmeric, lemon juice, water & sugar. Stir & quickly bring to a full boil. Reduce heat to very low & cover with a tight fitting lid. Simmer gently for 20 to 25 minutes. 5 minutes before the end, add the peas. Remove lid, turn off heat & add 1 tb ghee. Let rice sit for 5 minutes. Fluff & garnish each portion with lemon wedges. 1900 Capers 2.00tb 1900 Cloves garlic, minced 2.00 Blanch the bacon in boiling water for 1 minute, drain, pat dry on paper towel, and coarsely chop. Place bacon in a large soup kettle, set over medium heat and cook, stirring, until the bacon turns a light golden color. Add the chopped onion and stir-cook for 1 minute. Add the carrot and stir-cook for 30 seconds; add the celery and stir-cook for 30 seconds. Stir in the parsley, thyme, bay leaf, rosemary, split peas, Worchestershire sauce, and broth. Bring to a boil, skimming the top as necessary. Boil for 1 minute then cover and simmer until the peas are tender, about 1 1/2 hours. (Can be prepared in advance up to this point. ) For serving, season with salt and fresh pepper to taste. Ladle into warm bowls and top each serving with snipped chives. Makes 4 generous servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. ack 1.00c 1901 cheese, grated 0.00 Using a firm textured bread, cut slices into 1/2 inch cubes. Preheat oven to 300 degrees F. (150 degrees C). Put bread cubes in two 13 X 9-inch baking pans. Toast bread cubes in oven for 45 minutes, stirring occasionally. Remove from oven and cool slightly. Stir in oil, onion, parsley flakes, garlic salt, sage and seasoned pepper. Lightly toss bread cubes with seasonings to coat cubes. Put in a large airtight container and label Herbed Stuffing Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 12 cups of Mix. b 11629 Nutmeg 1.00ts c 11629 Milk 0.50c d 11629 9" unbaked pastry shell 1.00ea e 11629 Brown sugar In a small cup combine basil, parsley, tarragon, salt, onion and garlic powders and black pepper; set aside. In a 3 quart microwaveable casserole combine carrots, green beans and water. Cover with vented plastic wrap and microwave on high for 6 minutes. Add cauliflower and broccoli, cover and microwave on high 6 minutes more. Drain vegetables, add wine and reserved seasonings. Stir, cover and set aside. In a 2 quart casserole, place mushrooms, zucchini, yellow and pattypan squash halves, red bell pepper and peas. Add olive oil, toss to coat. Cover and microwave on high 4 minutes, or until vegetables are tender-crisp. Stir mushroom mixture into carrot mixture. Add radishes, cover and microwave on high 4 minutes, or until steaming hot. --------- 0.00--------- c 11630 Cottage Cheese 2.00c d 11630 Sugar; Gr Combine chicken broth, onions, parsley, oregano, chervil and salt and pepper to taste in large saucepan and bring to boil. Add zucchini and boil until tender, about 5 minutes. Transfer mixture to blender. Cook peas in boiling salted water until tender. Drain. Add to blender and puree until smooth. Add sugar, horseradish and lemon juice and blend thoroughly. Mix in half and half. Cover and refrigerate at least 5 hours. Adjust seasoning with salt and pepper. Ladle soup into bowls. Garnish with lemon and zucchini rounds. 0.00--------- i 11630 Eggs; Large, Separated 3.00ea j 11630 Sour Cream 0.50c k 11630 Lemon Peel; Grated 1.00ts l *Note: Shortcrust pastry should be made with 8 oz flour, preferably whole wheat. Sieve both the soft cheeses to make a smooth mixture. Beat in about 2 tablespoons each coarsley chopped parsley, mint and chives to make a prettily green-flecked mixture. Add salt, pepper and the milk. Use half the pastry to line a pie plate measuring about 8 1/2 inches across the top. Put the cheese mixture into it, make four hollows with the back of a spoon and break an egg into each. Season the eggs with a pinch of salt, a good grinding of pepper and scatter more herbs over the top--at least 3 tablespoons of mint and perhaps 1 of chives. Cover with remaining pastry. Seal, flute, glaze and make a few steam slits in the usual way. Bake on a preheated baking sheet at 425 F (220 C) gas mark 7 for 25 minutes, then at 375 F (190 C) gas mark 6 for 15 minutes. Cool for 5-10 minutes before serving with a tomato salad or a green salad. 0.33c Combine all ingredients. Mix well and spoon into small jars. Makes 3/4 cup. Use to season chicken, vegetables or meat. i 11631 Coffee; Cooled 1.00c j 11632 Sifted all-purpose flour 3.00c a 11632 Baking powder 2.00ts Servings: 4 In a non-metallic medium sized container combine lime juice, oil, honey, thyme, rosemary and garlic. Whisk together until well blended. Marinate chicken breasts in lime mixture for 1 to 2 hours. Place on a lightly greased broiling pan. Cook under broiler 3-4 inches (10 cm) from element. baste once or twice in the first half of cooking time until chicken is cooked through. Makes 4 servings. Calgary Co-op Advertising Flyer - Jan. 28 - Feb. 3 1991 "Salted herbs are a central element in traditional Acadian cuisine; they are a basic ingredient in fricot, soups and most dishes which use meat and fish. Traditionally made with chives, shallots and onion shoots, salted herbs may also contain finely chopped onions. " Layer the ingredients in a stoneware or glass pot. Let the mixture stand for several days until a brine is formed. Use as a seasoning in a variety of fish and meat dishes. 0.50 Empty a can (28 oz) of tomato sauce into a soup pot. Chop up a large onion and add to the tomato sauce. Crush some garlic (maybe 3 or 4 cloves), add to the mixture. Add spices (pepper, oregano, chili powder, cumin). I usually don't add salt. Cook this over low heat for about 15 minutes. Stir constantly so that nothing sticks to the bottom. In a frying pan, brown some hamburger (about a pound) or some cubed beef. Transfer the beef to the tomato sauce mixture, leaving the grease behind in the frying pan. Let it simmer another 15 minutes. Empty a can of beans (pinto or red kidney beans) into the mixture. Let simmer on low heat for about an hour, stir once every 5 minutes or so (so that it won't stick to the bottom). Taste, adjust seasoning, simmer another To serve: Get yourself a large soup bowl, a soup spoon, some napkins (for wiping the sweat off your brow and the tomato sauce off your tie. Fill the bowl about 3/4 full, add some topping. You can add: chopped onion, chopped coriander, lime wedges, sour cream, celery, olive oil, nacho corn chips, cherry tomatoes, Parmesan, grated Monterey Jack, chopped pickles. whatever. Variations: There are zillions of them. You can add: jalapeno, green peppers, red peppers, yellow peppers, Tabasco sauce, Scotch Bonnet sauce, mushrooms, pepperoni, turkey, chicken, duck, pastrami, basil, cinnamon, nutmeg, beer, water, wine, bourbon, scotch, whiskey, tomato paste, butter, margarine, vinegar, peanuts, cashews, chicken broth, beef broth, cornmeal, chocolate, paprika, mustard, pork, lamb, dried orange peels, olives, olive oil, lemon juice, tequila, chopped apples, sliced peaches, maple syrup, squid, honey, sausage, lime, lima beans, carrots, bacon, whatever. to the tomato sauce mixture. 10245 cheese 0.00 10245 Imitation crab meat/cooked 6.00oz Mix Herman, salt, baking powder, flour, soda and oil. Form into dough. Knead lightly. Roll into 1/4 inch thickness on floured surface. Spread with soft margerine. Sprinkle with cinnamon and sugar. Roll up as for jelly roll, cut into 1/2 inch slices. Spread topping in bottom of 9 x 13. Place roll slices on top, flat side down. Bake in 350 oven for 30 minutes. Remove immediately by overturning on cookie sheet. Topping: Combine 1 stick melted margerine, 1 c. brown sugar and 1/2 c. nuts. Lisa/Cedar Rapids 10245 sticks/pita bread/chips 0.00 10246 Potatoes;Med,Boiled In Skins 3.00 10246 Bacon; Slices 3.00 10246 Onion; Chopped ~-------------------TOPPIMG---------------------------- ~--- Bake in a 350 oven for at least 30 minutes. Mix all ingredients and put in greased 9 x 13 pan and top with the topping mixture. 21732 Dill fresh chopped 1.00t f 21732 Sauerkraut juice 2.00c g 21732 Rye bread croutons ~-----------------TOPPING------------------------------ ~--- Bake at 350 for 30-40 minutes. Mix all ingredients and pour into a 13 x 9 pan. Top with the topping mixture. a 21733 Salt 1.00ts b 21733 Egg Yolk 1.00lg c 21733 Evaporated Mi 3 T butter Stir together Herman starter, eggs, flour, baking soda, baking powder, cinnamon, sugar, oil, salt and fruit. Spread batter in greased 9x13 in. To prepare the topping, cream together brown sugar, flour, cinnamon and butter. Sprinkle topping over the batter in the pan. Bake the cake in a 350-degree oven for 45 minutes. While the cake is baking prepare the glaze. Boil butter, brown sugar and milk together for 5 minutes. Pour glaze over hot Herman coffeecake as soon as it is removed from the oven. Cool and serve. 2.00c b 21734 Celery; 1.00c c 21734 Walnut; chopped OR 0.50c d 21734 -mixed almonds and hazelnuts 0.00 e *We weren't quite sure what sliced pear sauce would be, so we just used sliced pears instead. It still tasted good. Drain pears. Reserve syrup. Butter an 8" x 8" x 2" baking pan generously. Arrange pear slices in circle around pan bottom and pour 1/4 C. pear juice over the pear sections. Empty mix into bowl and add Herman, water and juice and beat vigorously with form or spoon till well-blended. Spoon batter over pear sections, carefully, and bake 35 to 40 mins. or until done at 350 deg. Do not overbake! Cool on rack for 10 minutes; run knife blade around cake edge to loosen and invert cake over plate. Serve warm with whipped cream and lemon sauce (recipe to follow). LEMON PUDDING SAUCE: 1 sm. Lemon Pudding & Pie filling (not Instant); reserved pear juice, measured; and 2 Tbs. Butter Mix ingredients according to package except use 1/4 C. less sugar to prepare the mix. Cook pudding according to directions; add butter and cool slightly. Thin with rest of pear juice. Mix together on waxed paper. Form into biscuits. Bake at 350 for 10 minutes. Yield: 12-15 biscuits. h 21735 Whole allspice berries 3.00 j 21735 One-inch pieces of cinnamon 2.00 k 21735 Stick 0.00 Dissolve yeast in 1/2 c. warm water. Let stand 5 minutes. Combine next 3 ingred. in a med. sized nonmetal bowl. Mix well. Gradually stir in 2 c. warm water. Add yeast mixture and mix well. Cover loosely and let stand for 72 hrs. in a warm place stirring 2-3 times per day. Place fermented mixture in refrgerator, and stir daily; use within 11 days. To use, remove sourdough starter from refrigerator and let stand at room temp. for at least 1 hour. Stir well and measure amount of starter needed for recipe. Replenish remaining starter with Herman Food, and return to the refrigerator; use within 2-14 days, stirring daily. Yield: about 2 c. starter Herman Food: 1/2 c. sugar, 1 c. flour, 1 c. milk 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 0000010236 DAY,1: Sprinkle yeast over warm water. Add 1 tablespoon of the sugar and let stand a few minutes until yeast is active and swelling. Combine remaining sugar,flour and milk in a 4 t0 6 quart glass,plastic or pottery bowl or container. (Do not use metal bowls or utensils as these may retard starter growth. )With a wooden spoon,stir in active yeast mixture. Cover loosely with a towel so Herman can breathe. Let stand in a warm draft free place overnight. DAYS,2,3,and 4:Stir daily with a wooden spoon. Keep covered. Keep cool. DAY,5: Stir in 1/2 cup sugar,1 cup milk and 1 cup flour. Let stand 24 hours. DAYS,6,7,8,and 9:Stir daily with a wooden spoon. DAY,10: Repeat DAY 5,stirring in 1/2 cup sugar,1 cup milk and 1 cup flour. THIS gives you enough starter to use freely in recipes and/or give away. Herman may be replenished as needed but can go no more than 5 days at room temperature between feedings. After feeding,wait 24 hours before using the renewed starter. DAILY stirring helps keep yeast mold from forming. Most directions specify that Herman not be refrigerated since cooler temperatures slow the growth and "souring" of the starter. It is,however,a safer course for busy cooks with fast growing startersHerman also is freezer-friendly and may be kept on ice between baking impulses if you get board. NOTE: If desired,substitute butter-milk for milk in starter for more flavor and less fat. If more starter is needed,additions may be doubled when 2 or more cups of starter are used. 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010243 0000010244 0000010244 0000010244 0000010244 0000010244 0000010245 Sprinkle ginger and 1 T honey or brown sugar over warm water. Sprinkle yeast over this and stir. Let stand in warm place about 10 minutes till doubled in size. Mix milk, rest of honey or brown sugar, flours into yeast mixture in a glass container about the size of a gallon pyrex jar. Stir, using only a wooden spoon, since metal objects will retard herman's growth. Leave the cover on lossely or place a glass plate over the top of the container. So Herman can breathe. Herman doubles, enen tripples at time of vigorous rising. Place Herman in a warm place overnight. Next day refridgerate, Lossely covered and stir each day. This is very important with wheat and honey starter as more gasses form in the container and are released during stirring. Formation of this gas may cause the starter to appear darker on the top than on the bottom. But this is okay. On the 5 th day measure out 1 cup herman for baking and another to give to a friend if you wish. Then feed what herman you have left thusly: FEEDING HERMAN 1/2 CUP WHOLE WHEAT 1/2 C WHITE FLOUR 1 C MILK 1/4 C HONEY;OR BROWN SUGAR 1/4 T GINGER STIR WELL KEEP IN FRIDGE 10252 0000010252 0000010252 0000010252 0000010252 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010253 0000010255 0000010255 0000010255 0000010255 0000010255 0000010255 0000010255 Wash and pack pickles halfway into jar. Pour in all ingredients Finish packing pickles Fill to top with cold tap water Seal jar and invert jar several times to dissolve ingredients. Let stand at room temperature for 24 hours and then refrigerate. Ready to eat in two days (for half sour), let stand longer for increased sourness. (BTW: salt and vinegar may be varied to suit individual taste. ) A further addition from the master pickle maker. To make pickled green tomatoes. use the same recipe as above, but add a 2 ~3 inch piece of fresh celery stalk to the jar. Let stand for 5 weeks at room temperature, then refrigerate and enjoy. Remember, do not use a bare metal top. the vinegar and salt will rust it and give the pickles a bad taste. 5714 Water 1.00tb 5714 Very finely chopped walnuts Melt bars and syrup together. Cream butter and sugar. Add eggs one at a time. Beat well. Add cooled chocolate and mix well. Add flour and buttermilk alternately. Add pecans and vanilla last. Bake in tube pan 1 1/4 hours at 350 CHOW DOWN! 0.50ts 5715 Baking powder 0.50ts 5715 Salt Place milk,candy bars and marshmallows in top pan of double boiler. Melt. (or just use a large pan set in a pan of boiling or simmering water. Chocolate will stick and burn if pan is next to the burner. ) When melted,set out of water to cool completely. Fold topping into chocolate. Pour into pie crust and chill in refrigerator for at least 3 hours or until ready to serve. 0.00 5715 Sugar Melt Hershey bars in double boiler. Cream margarine and sugar. Add melted Hershey bars. Add eggs, one at a time, beating well after each addition. Sift together flour, salt, and soda and add alternately with buttermilk. Add chocolate syrup, vanilla and nuts. Bake in greased and floured tube pan at 325 degrees for 1 1/2 hours. 5715 Vanilla extract 1.50ts 5715 Heat oven to 350 Spray two 8 inch round pans with cooking spray. In bowl, stir flour, cocoa and baking soda. In saucepan, melt corn oil spread, stir in sugar. Remove from heat. Add milk, vinegar and vanilla to mixture in sauce pan, stir. Add dry ingredients, wisk until well blended. Pour evenly into pans. Bake 20 minutes or until wooden pick inserted comes out clean. Cool. Fill and frost top. Refrigerate. Light Cocoa Frosting: In small mixer bowl, stir together 1 envelope dry whipped topping mix, 1/2 cup cold skim milk, 1 T Hershey's CoCoa and 1/2 t vanilla extract. Beat on high speed of mixer about 4 minutes or until soft peaks form. s 0.25c 5716 Soft butter or margarine 1.00tb 5717 Watermelon cubes 1.00lb This has been one of the most popular cakes Hershey has ever introduced. I have made it since the 1950's so I would consider it a classic. Grease the bottoms and sides of two 9 X 1 1/2-inch layer cake pans and preheat the oven to 350 degrees F. Combine the flour, baking powder, baking soda, and salt, blending well, and set aside. Cream the shortening and sugar, with an electric mixer set on high, and beat in the eggs and vanilla extract and continue beating until light and fluffy. Blend the cocoa into the hot water to make a smooth paste. Gradually add the cocoa mixture to the creamed mixture, stirring to blend well. Add the flour mixture alternately with the milk to the creamed mixture, beating well after each addition. Pour the batter into the prepared pans. Bake in the preheated oven for 20 to 30 minutes, or until the tops spring back when lightly pressed. Cool on racks for 10 minutes and remove from the pans to cool completely. Frost with Chocolate-Buttercream Frosting (Next Recipe). Combine sugar and cocoa in small saucepan; blend in evaporated milk and corn syrup. Cook over medium heat, stirring constantly, until mixture boils; boil and stir one minute. Remove from heat; stir in butter and vanilla. Serve warm. From Hershey's. Makes 2 1/2 cups Pour in rice wine and water and cook 3 minutes. Place on serving platter; serve at once. .00lb 000001 8646 Milk 4.00c Prepare worms as in previous recipe. Cream butter and sugar, add eggs. Sift together the dry ingredients and add to egg mixture. Add applesauce,earthworms, raisins, nuts and mix well. Pour into a well-greased 10-inch tube pan. Bake at 325 degrees for 50 minutes. d whip until light and frothy. Serve hot or iced, garnished with the remaining cream, whipped and salted, and a small sprig of watercress. Cheese sticks are a nice accompaniment. Posted by Perry Lowell. Courtesy of Fred Peters. Cream butter, sugar and vanilla together until fluffy. Sift flour, baking powder and salt together. Add milk alternately with flour to creamed mixture. Beat until smooth. Fold in nuts and beaten egg whites. Pour into 2 greased 8" square baking pans. Bake @ 350 degrees 35 minutes. Cool. Just before serving, put layers together with and frost with unsweetened whipped cream; sprinkle with nuts. lor). Sprinkle with the coconut and chopped nuts. 8648 Butter Blend the cottage cheese and sour cream until smooth. Add the remaining ingredients blending well. Cover and chill. Makes about 1 1/2 cups of dip. SUGGESTED DIPPERS: Potato Chips, Water Crackers, Ham, Mushrooms, Snow Peas (suggest: green food color). 3.00 000006 8648 Cheddar cheese;old, shredded 1.00c 000007 8648 Pumpkin seeds Preheat oven to 250 deg. Combine salad dressing mix with dill and oil. Pour over crackers, stir to caot. Place in oven for 15 to 20 minutes. Stir gently halfway through baking. ntil melon is clear. Add sugar, sliced lemon, and ginger, cut in small pieces. Cook slowly until thick. 000001 8649 Slices cubed white bread 2.00ea 000002 8649 Gree Grease and lightly flour a 8 x 8 x 2" baking pan; set aside. For filling, in a small mixer bowl, combine cream cheese and 1/3 cup of the sugar. Beat with electric mixer on medium speed until fluffy. Add 1 egg and beat mixture until smooth; set aside. In a large mixer bowl, stir together biscuit mix, 1/3 cup sugar and spice. Add carrot, zucchini, oil, 2 eggs and vanilla. Beat on low speed for 30 seconds. Beat on medium speed for 2 minutes. Pour half the batter into prepared pan. Spoon filling atop. Spoon remaining batter over filling. Bake in a 350 degree oven for 35 to 40 minutes or until done. Cool on wire rack. To serve, sift powdered sugar over cake, if desired. Cut into squares. ced lemon, 2 sticks ginger, for 5 minutes. Add rind and cook until clear. Let stand overnight. Repeat, and seal in sterilized jars. 000009 8649 Heavy cream 0.25c 000010 Sift salt and oatmeal in a roomy bowl. Put on the gridle or a heavy frying pan to heat. Bring the water to the boil with the fat. Pour into a well in the oatmeal. Work into a stiff dough and cut in half. Roll out on a floured board to the size of a dinner plate and about 1/8-inch thick. Cut into quarters or farles. Test the gridle's heat by holding your hand over it. Lay on one of the quartered rounds. When the farles are ready, the surface stops steaming and begins to look dry and white. Turn them and do the other side. Dry off the oatcakes and lightly brown the edges in a hot oven or under the grill - they should curl up to the fire to prove that you have made your own. 10246 ;Water 0.38c 10246 Vinegar 2.50tb 10247 Whi Learn all the secrets of really GREAT candy making! *The first thing that should be done each day, before you start, is to TEST YOUR THERMOMETER! To do: immerse therm. in cold water. Bring to a boil. At sea level water boils at 212 degrees If your water boils at 210 degrees, you should reduce the cooking time by 2 degrees. Most of the time, water boils here about 208 d. Try not to cook candies on a rainy day. The barometric pressure, when the air is heavy, holds the mercury in your thermometer down. "Make candy when the sun shines," motto of a good candy maker. *I recommend a TAYLOR or WILTON thermometer. Use a thin (good quality) pan for candies that MUST STAY IN THE PAN for any length of time for cooling. If you leave the thermometer in the pan, you may notice the temp. rising even after the candy is removed fro the stove. Using a heavy pan, your candy will burn, in this case. Use a HEAVY PAN for fudges, fondants, etc. , that are to be dumped immediately. Combine the milk and cornstarch in a saucepan, and cook over medium heat until thickened, stirring constantly. Set aside and let cool at room temperature. Prepare the cake mix as per directions for a 9 x 13 inch pan. Bake. Cream sugar, shortening, and butter in a mixing bowl until light and fluffy. Add 1 tsp vanilla, and milk mixture. Spread over warm cake; let cool completely! 4. Combine melted butter and cocoa in a bowl; mix well. Add confectioners sugar, egg, hot water and vanilla. Mix well. Pour over cooled frosted cake. Chill in refrigerator until set. Calories per serving: 601 10249 Sesame paste 0.50ts 10249 Sq. bean cheese, unseasoned 1.00 10249 Chili flakes 0.50ts Pour water over hoarhound. Allow to stand 10 minutes. Strain. Combine sugar, salt, sirup, and water from hoarhound. Boil to soft crack stage (275 - 280 F). Pour in thin sheet onto well-buttered baking sheet. Mark into squares before candy hardens. 10249 Cold water 2.00tb 10250 Wonton Squares 1.00pk Put raisins in a large pot, with tight fitting cover. Pour in boiling water to cover, and stir in baking soda. Cover tightly and let stand overnight. Prepare 3 (1 pound) coffee cans by oiling and coating each with flour. Combine flour, sugar and salt. Add oil and flour mixture, one cup at a time to raisins, stirring well after each addition. Fill prepared cans 1/2 full with batter. Bake in a preheated 350F oven about 70 minutes,or until done. Remove from oven and let stand 5-10 minutes. Run a knife around edge to loosen loaf and shake out. Makes 3 loaves. 5718 Watermelon balls 6.00c 5718 Cubed fresh pineapple 5.00c 5718 Green grapes 1.50c Spice to taste Steam 2 hours in cotton cloth casing or force into a hog's large intestine previously cleaned for filling and steam 2 hours. Keep in lower temperature until wanted. Cut in serving temperature until wanted. Cut in serving pieces and warm slowly in moderate oven. Split lengthwise and spread with butter. 0.00 5719 Watermelon 1.00 Combine raisins and currents with citron and nuts. Sift flour with spices and resift; mix 2 cups of sifted flour mixture with the fruit and nuts. Cream butter until soft and smooth, blend in sugar throughly, and add eggs one at a time, beating well after each egg is added. Add marmalade, beat. Add remaining flour mixture alternately with honey and sherry mixing well after each addition. Stir in floured fruits and nuts, and mix well until distributed through the batter. Pack into loaf tins lined with 2 thicknesses of waxed paper, top with candied cherries and whole pecans halfs and bake at 250 F for 2-1/2 to 3 hours, depending on size of pan. Cakes are done when they pull away from sides of pan and are firm to the touch in the center. EDITORS NOTE: Cakes wrapped and stored in a cool place are at their best after 2 or 3 weeks of aging. Louisiana Conservationist - November/December 1991 5719 (2 cups) green or red grapes 1.00 Three shades of ice cream give a dramatic effect n a luscious and easy to make dessert that's great for kids of all ages. WE used chocolate,strawberry and vanilla, but why not choose your own favorite flavors? Add a variety of crispy, caramel, chocolate and peanut butter flavored candy bars. In top of double boiler over hot, not boiling, water, melt chocolate,cream and corn syrup, whicking until smooth; let cool. Let ice cream soften at room temperature for 30 minutes. Meanwhile, cover 10 inch cardboard circle with waxed paper and place in 11 inch springform pan. Chop candy bars and cookies. Spread 1 container of ice cream over bottom. Sprinkle with half of the candy bars and cookies. Drizzle with 1/2 cup of the sauce. Repeat layers. Spread third container of ice cream on top; drizzle with remaining sauce. Sprinkle with almonds. Freeze for at least 3 hours. (Cake can be removed from pan, wrapped well and frozen for up to one month. ) Let soften in refrigerator for 30 minutes before serving. Makes 16-20 servings. 5721 Envelope unflavored geletin 1.00 5721 Water 0.25c 5721 Evaporated skimmed milk 12.00oz 5722 Eggs, sepa Place sugar, water, corn syrup and cream of tartar in saucepan. Boil to soft ball stage. Remove from heat. Divide into two equal parts. Add peppermint flavoring to one part witha few drops of green food coloring. To remaining half, add wintergreen with a few frops of red food coloring. Beat each portion until creamy. Drop by teaspoonfuls onto waxed paper. If candy becomes too hard to handle, place in a pan of hot water to soften. To make licorice flavored mints, add 1/4 teaspoon anise and a few drops of yellow food coloring or leave white. Yield: 4 dozen. 000009 10258 WALNUTS, CHOPPED 0.25c 000010 10259 V-8 juice (11.5-oz) or 1.00cn 000001 10259 tomato juice 0.00 000002 * Undiluted Mix ingredients together; roll into balls the size of walnuts. Yield: 24 pieces. 000003 10259 Water 0.67c 000004 10259 Low fat cottage cheese 2.00c 000005 10259 Scallions minced or fresh 0.50c 000006 Make broth with bouillon. Cut pumpkin into 1" cubes and place in broth. Simmer for 5 minutes, then puree in blender. Return puree to heat; add half & half and molasses. Add butter, ginger and nutmeg; simmer 10 minutes. Add parsley; simmer 10 minutes more. Serve with fresh chopped mint on top. 3.00c 000009 10259 To 6 c unbleached white 5.00c cubes for dipping Assorted vegetables for dipping Combine sour cream and party dip mix in medium bowl. Stir in artichokes, spinach and pimientos. Cut slice off top of round loaf of bread. Hollow out center of bread leaving 1" shell. Reserve bread pieces for dipping. Spoon dip into bread shell. Serve warm or cold. To serve warm, bake in preheated 400 degree oven for 20-25 minutes. Cover loaf with foil in browning too quickly. Serve with bread cubes and/or fresh veggies. Serves about 12. Place a skillet on the stove and add about 1/2 inch of water. Bring the water to a simmer. Have ready 1 1/2 quart saucepan. Place the butter in another saucepan and place it over very low heat. Set 1 1/2 quart saucepan in the simmering water in the skillet. Place the egg yolks in the saucepan. Add the cold water, salt and 1 tsp. lemon juice. Start beating the egg yolks with a wire whisk, stirring in a back and forth circular fashion, making certain that the whisk covers the bottom of the saucepan so the yolks do not stick. It is important that the heat beneath the saucepan be moderate. When the egg yolks become custardlike and thickened, start adding the melted butter. Continue beating, stirring constantly and vigorously, until all the butter is added. Add the remaining lemon juice and cayenne. Egg 1.00 000008 10260 Honey 0.50c Melt butter in a saucepan until bubbling hot. Place egg yolks, lemon juice, salt, and pepper in a blender jar or food processor bowl. Cover and mix until just combined. Remove top and with machine running, pour hot butter into machine in a slow, steady stream. Serve sauce immediately or keep warm in a double boiler thermos bottle. Don't let the sauce boil or it will curdle and separate. Notes: Hollandise sauce can be served with asparagus, broccoli, cauliflower, leeks, or with artichokes as a dipping sauce. Add 2 tbs. Dijon mustard with the egg yolks or 1 tbs. freshly snipped dill or other herbs for heightened flavor. If you should end up with a thin, watery liquid, pour the liquid into a dry bowl. Then wash and throughly dry the blender. Place an additional egg yolk in the container and while the machine is running, pour the hollandise mixture into the container in a slow, steady stream. Process until thickened. 000006 10261 Onion Combine flour, sugar, cinnamon, baking powder, and 1/4 t. salt. Cut in oleo until size of small peas. Make a well in center. Combine the egg and 1/4 c. milk and add all at once to well. Stir till moistened. On a lightly floured surface roll dough to 1/8" thickness nad cut into 2" circles. Bake and cool on wire rack. Spread 1/2 with jam and cover with other half. Mix together powdered sugar, vanilla, and enough milk to make of spreading consistency and spread on cookies. While wet, place 3 red candies to resemble holly and paint green leaves on each cookie. 19167 To 2 lbs ground round 1.50 b 19167 Can French onion soup (not 10.00oz c 19167 -creamy) 0.00 d 19167 Chili powder Preheat oven to 375 F. Remove loose, papery skin from garlic and cut in half crosswise. Rub cut surfaces with olive oil. Wrap garlic in foil and bake 35 to 40 minutes until garlic is soft. Set aside until cool enough to handle. Squeeze garlic cloves from their skins. Remove stems and seeds from chilies. Roast chilies under broiler, turning frequently, until skin is evenly blistered and slightly charred. Place chilies in a paper bag and let cool. Remove skins from chilies and rinse. Toast pumpkin seeds in a large nonstick skillet over medium heat, shaking the pan often, until seeds have puffed, about 3 minutes. Do not brown. Transfer seeds to a small bowl, then set aside to cool. Grind pumpkin seeds to a fine meal in a food processor or blender. Add roasted garlic, chilies, tomatillos, peppers and cilantro and continue pureeing until smooth. Heat sauce in a medium skillet and add stock. Simmer 10 minutes. Slice tofu 1/2-inch thick. Brush tofu with tarmari and grill over hot coals or broil in oven, 5 minutes per side. Serve tofu on a bed of rice topped with mole sauce. Calories per serving: 497 Grams of fat: 17 Percent fat calories: 32 Cholesterol: 0 mg Grams fiber: 8. 4 b 19168 Reduced calorie swiss cheese 0.00 c 19168 1/2 oz each 0.00 d Blend eggs, vinegar, mustard and sesoning salt in the blender; add oil very slowly (steady flow) while blender continues to run. Might need to stir toward end of adding oil. Makes 1 Pint f 19168 Honey 1.00t g 19168 + 2 t. plain bread crumbs 0.33c h Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Home Style Dressing Mix. Store in a cool dry place and use within 6 months. Makes enough mix for 2 cups Home Style Dressing. (2 T) Home Style Dressing: Combine mix, 1 cup mayonnaise, and 1 cup buttermilk in a glass jar and blend well. Chill before serving. Makes about 2 cups of dressing. VARIATION: Substitute 1 cup sour cream for buttermilk and use as a dip for fresh vegetables. 19169 Reduced-calorie margarine 4.00ts a 19169 Prosciutto cut into thin 2.00oz b 19169 -strips 0.00 c 19169 Sliced scallions 0.50c The most important thing about candying angelica is to choose stalks that are young and tender. In other words, angelica is only worth candying in April or May when the shoots are new and softly coloured. Trim the young shoots into 3-4 inch lengths, put them into a pan, cover with water and bring to a boil. Drain and scrape away tough skin and fibrous threads with a potato peeler, rather as you might prepare celery. Return the angelica to the pan, pour on fresh boiling water and cook until green and tender. If the shoots are as youthful as they should be, this will take 5 minutes or less. Drain the stalks and dry them. Put them into a bowl and sprinkle granulated sugar between layers, allowing 1 pound of sugar for every 1 pound of angelica. Cover and leave for 2 to 3 days. Slide contents of the bowl into a heavy-based pan. Bring very slowly to the boil and simmer until the angelica feels perfectly tender and looks clear. Drain, then roll or toss the shoots on greaseproof paper thickly strewn with sugar, letting the angelica take up as much sugar as will stick to it. Then dry off the angelica - without letting it become hard - in the oven, using the lowest possible temperature. I place the stalks directly on the oven shelves (with trays underneath to catch any falling sugar) and find they need about 3 hours. Wrap and store after cooling completely. Packed into pretty little boxes, home-candied angelica makes a charming present. lon Jam Heat the lard in a heavy pan, add the meat, and fry, stirring and turning it over from time to time, until lightly golden - about 8 minutes. Add the onion and stir well. Cook for 8 minutes longer or until the meat is well browned (remove onion only if it has burned). Add the remaining ingredients, cover the pan, and cook over low heat until the meat is just tender, not falling apart - about 20 minutes, depending on the quality of the meat. There should be plenty of pan juices. Remove the lid, increase the heat, and fry, stirring and scraping the bottom of the pan, until the juices have been absorbed - about 10 minutes. Drain off the extra fat and serve. The Art of Mexican Cooking From the collection of Jim Vorheis Wayward Wontons Wedding Cake Wedding Soup Wedding Torte When fresh tomatoes aren't in season, here's a quick way to doctor up canned tomato sauce. In a Non-Stick VISIONS 1-quart saucepan, heat olive oil. Add onion and garlic and saute over medium heat until onion is pale golden. (DON'T BURN IT!) Add tomato sauce and a tablespoon of the parsley and cook on medium-low heat about 15 minutes to blend the flavors. Taste. If too acidic, add a teaspoon of sugar. Add freshly ground pepper to taste and salt, if needed. Finish by stirring in another tablespoon of parsley and your choice of Basil, Oregano, or Marjoram. Weihnachtsgans Weingelee (dessert Wine Jelly) Weintraubentorte (grape Torte) Weisse Bohnensuppe (white Bean Soup) Weixenkeimbrot (molasses Brown Bread) Well-Fried Beans (frijoles Refritos) use the outer stalks of the bunch for something else and then use the inner part with all the leaves in soups) A few cloves of garlic, smashed flat or minced (I wouldn't bother mincing) 6 or 8 potatoes, scrubbed, peeled (if desired) and cut into quarters Bacon (about 1/4#), diced. you can use the cheaper stuff in the meat market labelled as "bacon ends and pieces" because you're going to dice them anyway Home-made chicken stock or canned, or water, if you have no stock (I always stew up chicken bones with some aromatic vegetables . onions, garlic. and freeze this stock in large Dixie cups . like 5 or 6 ounce ones. and then pop them out of cups and bag them for freezing or, sometimes, in ice cube trays for when I only need a small amount. keep stock cubes in a bag in freezer - this way I always have the stock I need for cooking. Salt and Freshly ground pepper to taste Milk (whole will make it creamier but I use low-fat) In soup kettle, saute diced bacon till good and brown (white fat has all turned brown and crispy). With slotted spoon, remove bacon from pan and drain on paper towels. Leave enough bacon grease in the pan to saute vegetables but discard the rest. Saute onion, celery, garlic in small amount of bacon fat till soft and onion is translucent. Add quartered potatoes and half the crispy bacon. Add stock (or water if you really must!) up to about half the height of the contents of the pan. Salt and pepper to taste. Cover and simmer until potatoes are cooked but not mushy (my guess is about 10-15 minutes). Make sure it doesn't go dry. Add a little water if you need to to keep it from sticking. When cooked, use an old-fashioned potato masher (the kind that is like a thick wire that ribbons back and forth. not the kind that mashes the potatoes to a paste) and only partly mash the potatoes and vegetables. leaving roughly half or 2/3 of the mixture still real "chunky" and the rest will be in smaller pieces. Add milk to this until the consistency you like. It won't be necessary to thicken this as the potatoes will thicken it naturally. If you, by mistake, add too much milk so it is too thin, mash the potatoes a little more or thicken with a cornstarch/water mixture. Correct for seasonings. Heat gently. Serve with reserved crisp bacon and garnish of minced green onions sprinkled over. Shared by Allison Cozzi 0.00 h 19170 -Jack) This home-brew remains a favourite party drink in a Welsh household for both adults and children. You will need eight pint bottles or four quart bottles. They should be of a strong material and have firm caps with metal springs to imprison the effervescent liquid - it's more explosive than champagne. Makes 1 gallon. Roughly crush the ginger root. Wash and slice the lemons into thick rings. Put the ginger, lemon, cream of tartar and sugar in a large bowl. Pour the boiling water over. Stir and leave to cool to blood temperature. Stir in the yeast. Leave to ferment for 24 hours. Skim off the yeast. Strain and bottle the liquid. Leave for three days before broaching it. a 19171 Squares Bakers' unsweetened 4.00 b 19171 -chocolate 0.00 c 19171 Water The make the best (and double the strength of any on the market) Baking Powder known. Try it. Crosby, chemist. divided 1.75c e 19171 Flour 1.67c f 19171 Baking soda 1.00ts g 19171 Wash and drain seeds. Mix water and salt; pour over seeds in jar or crock. Cover and let stand 2 days. Drain seeds and pour into sterile glass jar. Heat sugar and vinegar to boiling; pour over seeds. Seal. Makes 1 pint. 19171 Eggs 3.00 j 19171 Cmilk 0.75c k If possible use Mexican oregano and chili powder. 1 t of each is pretty warm, so be careful. Brown beef. Drain, leaving a small amount of drippings. Chop onions into small pieces. Crush garlic. Saute onions and garlic until the onions are transparent. Add oregano, salt and beef. Stir well. Remove from heat. In a large pot, add the above meat mixture to the pot. Pour the tomato juice into the pot. Cut the tomatos into pieces and add to the pot. Add the beans, with juice, chili powder and cayenne pepper, stir well. Place over heat, add cold water and bring to a boil. Reduce heat and simmer, cook uncovered for 1-1/2 hours or longer. The juice of this chili becomes thick and creamy. 0000004334 0000004334 0000004334 0000004334 0000004334 0000004334 0000004335 0000004335 0000004335 0000004335 0000004335 0000004335 0000004335 0000004335 0000004335 0000004336 Simmer, stirring for 30 to 40 minutes, adding water as needed. Plop into colander lined with one layer of cheesecloth and set over a bowl; press to force the juices. To clear, heat the collected juice and pour through a stout jelly bag that has been moistened in hot water. The result is the pectin you will use right away, can (1/2" headroom, process 185 F for 15 min), or freeze. Refrigerate after opening. Liquid pectin is especially helpful in making peach, pear, strawberry or other jellies whose fruit is low in pectin. 4-6 tb of homemade pectin for every 1 cup of prepared juice should give a good gel. For tart apple pectin, start with 4 pounds sliced apples with peels & cores and 8 cups of water. Simmer 3 min, press through sieve. Return liquid to heavy kettle and cook briskly, stirring, until volume is reduced by one-half. Clarify and use as above. 0000004341 0000004341 0000004342 0000004342 0000004342 0000004342 0000004342 Raisins, grated coconut, nuts, or dried fruit (optional). Preheat the oven to 350 deg F. Toast the oats, wheat germ, seeds, and legumes lightly on a baking sheet for 5-10 minutes, until slightly browned. Remove and cool. Heat the honey and oil together in a small pan; drizzle it over the dry mixture. Sprinkle with cinnamon or cardomon. Return the mixture to the baking sheet and heat in the oven for 5 minutes. Stir or turn. Bake for a few minutes more, until crispy but not too browned. Remove and cool. Add raisins, nuts, or dried fruit if desired. 0000004344 0000004345 0000004345 0000004345 0000004345 0000004345 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004346 0000004347 0000004347 0000004347 0000004347 0000004347 0000004347 PLACE TOMATOES AND VINEGAR in a large saucepan over medium heat. Cover and cook until soft, about 30 minutes. Strain the tomatoes or place through a food mill. Discard seeds and skins and replace tomato pulp in a clean saucepan. Add all other ingredients and let simmer over medium heat about 2 hours, or until reduced to 6 cups. Stir occasionally. The mixture should be thick. Makes 6 Cups 350 0000004350 0000004350 0000004350 0000004350 0000004350 QUICKLY BRING THE EGG to room temperature by setting it in a bowl of hot water for 2-or-3 minutes, or until the egg no longer feels chilled when held in your hand. Then separate out the yolk. Combine the egg yolk, salt, mustard and lemon juice or vinegar in a bowl; set the bowl on a folded towel to keep it from moving around. Briskly whisk the ingredients together until they are thoroughly blended; then begin adding the oil, drop by drop at first, then in gradually increasing amounts. When the oil is completely incorporated, taste the mayonnaise and add more salt or lemon juice or vinegar if desired. A very thick mayonnaise can be thinned by stirring in a spoonful or two of hot water until you get the consistency you want. Makes 1 1/2 Cups Yeast 3.00pk 4359 Salt 2.00tb 4360 Combine all ingredients and store in an airtight jar or container. Use in favorite pickle recipes. Yield: 1/3 Cup 4360 Yeast 3.00pk 4360 Sugar 1.00tb 4360 Scalded Milk 8.00c Dip tomatoes in boiling water, peel and chop. Chop small onions. Put tomato, onion and chili in 6 quart pan. Add seasonings and simmer for 1 1/2 hours. Put in canning jars. Bath in hot water bath for 30 min. 4360 Molasses 0.50c 4360 Salt 2.00tb In storage container with tight-fitting lid, combine all ingredients; mix well. Seal tightly. Store in cool, dry place for up to 6 months. Makes 21 teaspoons (about 1/2 cup). Seven teaspoons of mix equal a 1. 25 oz. of purchased taco seasoning mix. TIPS: Cumin, an herb, is ground from cumin seeds, and there is no substitute for its flavor. Seven teaspoons mix contains 90mg Sodium. From Robbie Shelton's Database 1.00tb Mix first four ingrediants in large pot, mix flour and sugar and add to rest in pot. Simmer 10 minutes, stirring often. Cool and freeze. When ready to use, bring mix to boil, add 1/2 teaspoon soda (to prevent curddling) *then* add 2 cups hot milk. Stir and serve. Posted by Gale Burrows (Sep 20, 1990) 1.00c 4361 Molasses 0.50c Core the tomatoes and chop them coarsely. Chop the onions, peppers, celery, and parsley coarsely, and divide equally, along with the tomatoes, between 2 very large, deep kettles. Divide the salt between the 2 kettles, too. Cover, bring to a boil, and simmer over medium-low heat for 1 hour, or until all vegetables are very tender. Stir frequently. Put mixture through a sieve or food mill. Transfer the puree to a large kettle. In a medium bowl, combine all remaining ingredients except butter. Add the seasonings gradually to the hot puree, beating in with a whisk. Add the butter and whisk smooth. Bring to a boil, then simmer over medium low heat for 3 minutes. Pour hot into 12 hot pint jars, leaving 1/2 inch head space. Seal and process in hot- water bath for 15 min. To serve, add one 11 ounce can cream of mushroom soup and 1 soup can of water to every pint of tomato soup base. Heat and serve Yield: 6 to 8 servings. NOTE: You can also prepare the soup base by adding 1 1/2 cups milk to it, or even using 1 1/2 cups water. Posted by Pat Stockett. 4362 Shortening or sweet butter 4.50ts 4362 Plus 1 T lukewarm water 1.25c 4363 Yeast 2.00tb 4363 Water, warm Cook and stir sausage and onion in Dutch oven until sausage is done; drain. Stir in sugar, salt, cabbage and tomatoes. Heat to boiling; reduce heat. Cover and simmer 10 minutes. Heat oven to 400 degrees. Prepare pastry; shape into flattened round on lightly floured cloth-covered board. Roll to fit top of 2 qt. casserole. Fold into fourths; cut slits so steam can escape. Mix flour and water; stir into hot sausage mixture. Pour into ungreased casserole. Place pastry over top and unfold; seal pastry to edge casserole. Bake until crust is brown, 25 to 30 minutes. Pastry: 2/3 cup plus 2 Tablespoons shortening or 2/3 cup lard 2 cups all-purpose flour 1 teaspoon salt 4 to 5 Tablespoons cold water Cut shortening into flour and salt until particles are size of small peas. Sprinkle in water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons water can be added if necessary). Gather pastry into a ball; shape into flattened sheet and cover the sausage pie ingredients as directed above. 9304 Macaroni soup mac 0.50lb 9304 Onion 1.00 9305 Can V-8 juice 1.00lg 9305 * Shredded ** 28 oz Jar - Slow-Cooked Homestyle *** (3. 4 of a 16oz package) Cooked and drained Preheat oven to 350 In a large skillet, thoroughly brown ground beef; drain fat. Add mushrooms, onion, carrot and garlic; saute until vegetables are tender. Add wine, nutmeg, cayenne pepper, salt and pepper; cook until wine is almost evaporated. Remove from heat; allow to cool 10 to 15 mins. In a medium bowl, thoroughly combine meat mixture, mozzarella cheese, egg and 1 tbls Parmesan cheese. Pour 1/2 jar spaghetti sauce evenly in a 13x9" baking dish. Evenly spread 1/3 cup meat filling over length of each lasagna noodle. Carefully roll up noodle. Place SEAM SIDE DOWN in baking dish. Repeat with remaining noodles. Bake, covered, 40 mins. Uncover, sprinkle with 3 tbls Parmesan cheese. Bake 5 mins or until bubbly. 9306 Ham Bone Or Hock; Smoked 1.00 * - fat trimmed ========================================================================== 1. Place pork in a 10-12" frying pan; cover tightly. Cook over medium heat for 20 minutes. Uncover; cook over high heat, turning pork occasionally until liquid evaporates and meat browns, 5-10 minutes. Drain off fat. Add broth, carrots and hominy. Cover and simmer until meat is tender when pierced, 20-25 minutes. Transfer pork and hominy mixture to a platter; top with pink pickled onions and parsley. Add salt and pepper to taste. *** PINK PICKLED ONIONS *** Thinly slice onion; rinse well. Mix onion with vinegar, sugar, and water. Cover and chill for 30 minutes to 1 hour; drain. 0.50ts 9307 Sweet potatoes 2.00ea 9307 Vegetable oil 2.00tb DRAIN SOAKED BEANS, cover them generously with fresh water and bring to boil. Boil vigorously about 5 minutes, skim off any foam that rises to surface, then lower heat and simmer 30 minutes. Add 1/2 teaspoon salt and continue cooking until beans are tender, about another 30 minutes. Taste as they cook to be sure they are as done as you like them. Drain beans but reserve liquid. Warm small, heavy skillet and toast cumin seeds until fragrance emerges. Add oregano, stir about 5 seconds, then quickly remove them to plate so they don't burn. Combine with cinnamon stick and cloves and grind to a powder in electric spice mill. Heat oil in wide skillet and saute onion briskly over high heat 1 minute. Lower heat to medium and add garlic, ground spice mixture, ground red chile and salt to taste. Stir to combine. Add 1/2 cup reserved bean broth and cook, stirring occasionally, until onions soften. Add tomatoes and liquid, squash and enough bean broth to cover. Simmer until squash is partially cooked, about 20 minutes. Stir in hominy, beans and diced chiles. Add more broth as needed and continue cooking until squash is tender. Taste and check seasonings. Serve garnished with cilantro and sour cream or shredded cheese. d 2.00ea 9307 Tomato juice 2.00c 9307 Peanut butter 0 Place all ingredients but parsley in food processor or blender. Blend to a smooth paste. Place in a small platter or shallow bowl. If preferred, sprinkle olive oil on top and garnish with parsley sprigs and lemon wedges. n, (2 1/2 lbs) 0.00 9308 Chicken broth or Water 6.00c 9308 Lge Onion, peeled & chopped Chop almonds. Note, that other nuts can be substituted. Crumble yeast if in cake form) or packets and add into warm water and stir until dissolved. Stir in brown sugar and honey. Stir in eggs, salt, melted butter, orange rind and buttermilk (or sour milk). Mix all flours with all but 2 tablespoons of nuts; stir into liquid mixture. Let this very soft dough rest for 10 minutes. Scrape dough onto board or pastry cloth dusted with about 1/2 cup of additional all-purpose flour. Knead for about 5 minutes, working in flour on the board, until dough is elastic but still soft and tender. Place dough in greased bowl. Cover with plastic wrap and let rise in a warm place about 2 1/2 hours, or until doubled in bulk. (A turned off oven with the light on is a good place. ) Turn dough onto floured board again; gently pat into a 12x10 inch rectangle. Sprinkle Brown sugar filling over dough and roll up from the 10 inch side. Fold two ends under to make a ball-shaped loaf and place on a greased baking sheet. Brush with melted butter. Fold a 36 inch piece of foil to make a 2 inch wide strip 36 inches long. Fasten with paper clips into a ring and set ring around the dough. Cover loosely with plastic wrap and let rise in a warm oven until doubled in bulk, about 1 hour. Sprinkle loaf with remaining chopped nuts, (and some butter and brown sugar if you like) and bake at 350F for 1 hour or until golden brown. Makes one 3 3/4 pound loaf. Cut into halves or quarters and freeze separately, if you like. ====================================================================== BROWN SUGAR FILLING Mix 1/2 cup brown sugar, packed, with 1 Tablespoon cinnamon and 2 Tablespoons wheat germ. I also add some finely chopped nuts. Be creative, add what you like! 9309 Salt 1.50ts 9309 Pepper 0.25ts ** In large saucepan, combine first 4 ingredients. Bring to a boil; reduce heat and simmer, covered, 45-60 minutes or until ribs are tender. Meanwhile, prepare sauce by combining all of the remaining ingredients in a medium saucepan. Cook and stir over medium heat until bubbly. Reduce heat and simmer, uncovered, about 15 minutes. Remove from heat and cool until ribs are done. When ribs are tender, drain; cool slightly. Place ribs in large baking dish or bowl. Pour sauce over ribs. Cover and chill several hours or overnight. Before serving,remove ribs from sauce. Reserve sauce. Grill or broil for 15-20 minutes, turning and brushing with sauce (watch closely to prevent burning) Makes 6 servings. ider 0.25pt f 19176 Cooking apple, 1.00lg g 19176 Peeled, cored and sliced Melted butter Combine 57 sauce and honey. Brush chicken with melted butter, then 57 sauce mixture. Grill or broil until chicken is cooked, turning and brushing frequently with sauce mix. Makes 5 servings. Cloves garlic, crushed 2.00 j 19176 Juniper berries, crushed 6.00 k 19176 Potatoes, thickly sliced Cut spare ribs into serving size pieces. Place ribs, bone side down, on a rack in a shallow roasting pan. Cover and roast at 350 degrees for 1 hour. Drain. Combine all the remaining ingredients in a bowl; brush some of glaze on ribs. Roast, uncovered, 30-45 minutes longer or until meat is tender, brushing occasionally with remaining glaze. Yield: 4 servings. 1.00ts c 19177 Sugar Grind raisins and nuts. Mix with honey and press into sheet 1/2 inch thick. Cover, and place weight on top for 24 hours. Cut in bars. Roll in white or colored coconut. e 19177 Salt 0.25ts f 19177 Eggs; beaten 2.00 g 19177 Vanill Combine and beat with electric mixer until creamy and smooth. Store in refrigerator. 19177 Flour 1.75c i 19177 Cocoa 1.00ts j 19177 Pecans; whole 0.50c k 19177 Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc. the bread may over brown before the egg finishes cooking. 1.00 -garnish a 19178 Coriander seeds 1.00 b Calories per serving: 128 Fat grams per serving: 1. 8 Put all ingredients in B/M. Push the button and enjoy. NOTE: We use Saco buttermilk powder and adjust the water accordingly. ROLLS: These our one of our favorite rolls. We let the machine do the work through the MANUAL method (or DOUGH cycle). Then kneed again adding some flour if the dough is sticky. shape into rolls and allow to rise until doubled in bulk. I usually do this on top of the dryer when it is in use. Then I bake at 375 degrees until lightly browned. Sometimes I use an egg wash and sprinkle with seeds of our choice; sesame or caraway. ~--------- Recipe via Meal-Master (tm) v7. 00 (*P) 1.00tb h 19178 Whole cloves 5.00 i 19178 Cardamom pods 5.00 Beat the eggs and honey for several minutes, until well blended. Sift together the flour, baking powder, soda and cardamom. Add to the egg mixture. Add the milk and butter. Mix thoroughly. Pour the batter into a buttered angel food cake pan. Bake @ 325 degrees for 1 hour or until cake tests done. , cardamom, chili, peppercorns, cloves, cumin, mace and water in a blender and blend to form a smooth paste. Arrange lamb in a large shallow dish. Rub the spice mixture over both sides of lamb. Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a little more sugar. Croeso Cymreig. cumin (black cumin) or shahi jeera gets its name from the royal Moghul dishes it was most used in. It is available at Indian markets. PER SERVING: 640 calories, 35 g protein, 16 g carbohydrate, 50 g fat (22 g saturated), 149 mg cholesterol, 131 mg sodium, 5 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/02. 00008 8660 Shredded cheedar cheese 0.00 Preheat oven to 350 Season chicken liberally w/ pepper. Place wings in a large baking dish. In a small bowl, mix together honey, soy sauce, oil, ketchup & garlic until well blended. Pour over chicken. Bake for 45 minutes, until chicken is well done & sauce is thick. for 15 minutes longer. Stir in spinach and pasta; adjust seasoning with salt. Simmer for 5 minutes or only until thoroughly heated. Makes 8 servings; about 2 quarts. A BAG OF BEAN TRICKS: A bag of bean tricks to hel Sift flour, baking powder, soda and salt together. Cream shortening with sugar and honey until fluffy. Add 1/2 cup dry ingredients and blend. Add beaten yolk and chocolate; beat thoroughly. Add dry ingredients and liquids alternately in small amounts, blending after each addition. Fold in stiffly beaten egg white. Bake in greased pan in moderate oven 350 F for 40 to 50 minutes. t only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility. For maximu Heat honey to boiling. Add baking soda, butter, lemon juice, and salt. Boil to hard ball stage (265 - 270 F). Pour into well-buttered pan. Cool. Pull until white and porous. Cut in 1 inch pieces. Iva C. Hamilton, Fremont, OH. ps of hot water. Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot. (Note: up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly. ) Heat to boiling, let boil Dissolve sugar in milk and honey. Add grated chocolate, butter, and salt. Stir until well blended. Cover until boiling point is reached. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Add flavoring. Beat until mixture is thick, creamy, and will hold its shape when dropped from a teaspoon. the aftereffects. Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER. COOKING TIPS: (for each pound of dry beans) Standard method: Drain and ri Combine sugar, honey, water, and salt. Boil to soft ball stage (236 F). Add marshmallows. Pour slowly, beating constantly, onto egg white. Beat until thick and creamy. The Household Searchlight Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt. Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper. * Simmer beans slowly. Cooking too fast can break skins. * Acid slows down cooking. Add tomato Stir honey and hot water over low heat until blended. Let cool and add lemon juice and cold water. Pour into iced glasses. The honey/water syrup may be refrigerated and used to make lemonade a glass at a time. To serve, mix 4 T syrup to 1 1/2 T lemon juice and 1 c water per person. Pour into iced glasses. r 19179 -in 2 tablespoons hot water 0.00 s Mix ingredients and knead until all milk is absorbed. Pull like taffy,stretch, cut. t 19179 Peas, fresh or frozen 0.50c u 19179 Minced fresh cilantro or 2.00tb v 19179 -parsley 0.00 w Salt,pepper and paprika In a 2 quart rectangular glass casserole, combine honey, mustard, wine, lemon juice and marjoram. Coat chicken in mixture and arrange skinned side down in dish so that thick parts are toward the outside. Sprinkle with salt and pepper. Cover with waxed paper. Microwave on high 9 minutes. Turn each piece upside down; sprinkle with salt, pepper and paprika. Cover again and microwave on high 9 to 10 minutes. Let stand 5 minutes before testing for doneness. Serves 6. Freezable. 19180 Olive oil 1.00tb e 19180 Beef broth or stock 2.00qt f 19180 Oregano, crushed 1.00ts g 19180 (8 oz) tomatoes, crushed 1.00cn Servings: 2 cups Measure all ingredients into a small bowl. Whisk with a wire whisk until smooth. Taste and adjust the amount of honey to your preference. The Dijon mustard has a bit of a bite, so you may need more if you prefer a smoother dressing. j 19180 Bite-sized pieces of 1.67c k 19180 -spinach, loosely packed 0.00 Wisk first 2 ingredients together. Blend honey and mustard. Adjust the seasoning to taste with last 2 ingredients. May be used as a salad dressing or as a dipping sauce. The 'pt' in this recipe should be thought of as parts. that way you can make as much (or little) as you want) n 19180 Grated Romano cheese 0.50c o 19181 Beef top round or boneless 1.00lb Serve this with shredded Savoy cabbage, thinly sliced zucchini and diced tomatoes, or with any other salad you think it will work in. IN A MEDIUM-SIZE BOWL, blend the honey mustard, soy sauce and vinegar until smooth. Whisk in the oil in a slow, steady stream. Add the dill, if desired. Makes 1 1/2 Cups 19181 Honey 2.00tb d 19181 Lemon juice Toast hazelnuts in moderate oven on oven tray for 10 minutes. While nuts are warm, rub off skins using a clean tea-towel. Place sugar and water in small saucepan, stir over low heat until sugar is dissolved. Cook syrup, without stirring, until it reaches 140 degrees C when tested with a sweets thermometer or until syrup reaches soft crack stage. Stir honey into syrup and return to the boil until temperature is 140 degrees when tested with a sweets thermometer or until syrup reaches soft crack stage. Beat egg white until stiff peaks form, continue to beat egg white while adding the hot syrup in a thin stream. Beat mixture constantly until it thickens and becomes stiff. Fold through hazelnuts, pour into lightly greased 18 cm square pan. Allow to cool and set overnight. Cut into bars using a wet knife. Wrap each piece of nougat in cellophane; refrigerate until required. Makes about 20. 6573 Black peppercorns For sauce: In a 2 cup microwave-safe measure, stir together orange peel, orange juice, honey, soy sauce and cornstarch. Micro-cook on 100 percent power (high) for 2 to 3 minutes or until mixture is thickened and bubbly, stirring every minute. Set aside. In a 12 x 7 x 2" microwave-safe baking dish, arrange chicken pieces, skin side down, with meatiest portions toward the outside. Cook, covered loosely with waxed paper, on high for 9 minutes, giving dish a half turn and rearranging chicken once. Drain well. Brush chicken with sauce. Turn chicken and brush with sauce again. Cook, covered,for 8 to 10 minutes or until chicken is no longer pink. Remove baking dish from oven. Keep warm. Reheat remaining sauce, uncovered, for 1 minute or until heated through. Pass with chicken. Makes 4 servings. 6573 Peeled and grated fresh 1.00tb 6573 gi Boil 1 cup sugar and 1/2 cup water to soft ball stage (234 - 238 F). Pour slowly over stiffly beaten egg whites, beating constantly until stiff. Boil together 3 cups sugar, honey, peanut butter, and 1/2 cup water to soft ball stage (234 - 238 F). Slowly add to first mixture. Beat constantly until the mixture will hold its shape when dropped from a teaspoon. Add nuts and flavoring. Drop by teaspoonfuls onto waxed paper. In shallow dish, mix together pecans, bread crumbs, orange peel, salt and paprika; set aside. In small bowl, mix honey and orange juice. Lightly spread honey mixture over chicken pieces; place chicken in crumb mixture, turning to coat on all sides. Arrange chicken in shallow baking dish. Cover with wax paper and cook on high 9-10 minutes, rotating dish halfway through cooking time. Let stand 2 minutes. Test chicken for doneness. If necessary, cook chicken on high 1 to 2 minutes longer or until fork tender. Arrange on serving platter. Top with a small amount of cranberry-orange sauce; pass remaining sauce. Makes 4 servings. From Best Recipes Magazine, Sept/Oct 1991 0.00 6573 Chopped cilantro 2.00tb 6573 Red onion, peeled, sliced 1.00 Microcook all ingredients in bowl 4 to 7 minutes at high power, stirring halfway through cooking time. Spread nuts on foil to cool. 6573 cored and sliced 0.00 6573 Lemon, cut into wedges 1.00 6574 (to 5 lb) duckling 4.00lb Peel the cucumbers and slice in half. Scoop out the seeds. Slice the cucumbers into spears. Peel and slice the onions. Combine salt and 1 gal. water in a large glass, ceramic or stainless steel bowl. Add the cucumbers and onions and soak overnight. Sterilize 5 - 1 pint jars and lids. Drain cucumber-onion mixture. Combine vinegar, one cup water, honey, mustard seed, celery seed and tumeric in dutch oven. Cook five minutes. Add cucumber-onion mixture, heat to boiling. Ladle into hot, sterilized jars, leaving 1/8 inch headspace, and seal. Process in boiling water bath for 10 minutes. NOTE: When processing, make sure that the level of boiling water is at least 1 inch above the jar tops. Begin timing when the water returns to a boil. b 21738 -Pepper 0.00 c 21738 -Dry mustard 0.00 In bowl, sift flour, baking powder and salt; set aside. In another bowl, beat egg whites until stiff. With electric mixer, beat egg yolks; gradually blend in sugar and almond powder. Cream mixture until smooth, about 5 minutes. Add honey (and almond extract). Mix together milk, baking soda and cooled melted butter; add to egg yolk mixture. Gradually add sifted flour mixture. When batter is thoroughly blended, quickly but gently fold in egg whites. Steaming: Before mixing, bring water in steamer to boil. Grease bottom only of 9" round flat-bottom, high-sided bowl (or tube pan, bundt pan or cupcake tins). Pour batter into bowl. Steam for 1 hour. Best served steaming hot, cake can always be resteamed without suffering. 000004 21739 Anise seeds 0.50ts 000005 21739 Black pepper 0.33ts Boil honey, salt, and sugar to hard ball stage (265 - 270 F). Add butter. Pour into well-buttered pan. Cool. Pull until white and porous. Cut in 1-inch pieces. Hazel Anderson, Meeker, CO. r 0.33ts 000008 21739 Ground turmeric 0.33ts 000009 21739 Egg 1.00 In a medium mixing bowl, stir flour, baking powder, salt, apple pie spice, and baking soda. In a small mixing bowl, beat egg slightly; stir in apple juice, honey, and oil. Add egg mixture all at once to flour mixture; stir until blended but still slightly lumpy. FOR EACH PANCAKE: Onto a hot, lightly greased griddle or skillet, pour about 1/4 cup batter. Cook 2 to 3 minutes or until pancakes have a bubbly surface and slightly dry edges. Turn and cook 2 to 3 minutes more or until golden brown. Makes 8, 4-inch pancakes. 000015 21739 Ground coriander 0.33ts 000016 21739 Anise seeds 0.50ts 000017 21739 Black pepper 0.33ts 000018 21739 Ground cinnamon Preheat oven to 375 degrees F. Place SPAM in baking pan Score top and dot with whole cloves. Combine brown sugar, vinegar, mustard, and water. (If desired, double these ingredients, and/or add more mustard to taste. ) Glaze ham with brown sugar mixture. Bake for 35 minutes, basting periodically with brown sugar mixture. 21739 Egg 1.00 000022 21739 Vegetable oil, optional Start fire in grill, placing rack 4 inches above the coals (see note). Melt butter in a 2-quart saucepan over medium-high heat; add carrot, zucchini, and onion. Cook about 5 minutes, stirring frequently, until crisp-tender. Remove from heat; stir in cheese, bread, egg, salt and pepper to mix well. Set aside. Push fingers between meat and skin on each chicken breast half to loosen skin and form pocket. Divide stuffing mixture among pockets; secure openings with wooden picks. Set breasts aside until fire is ready. Place breasts, skin side up, on hot grill rack. Cook, covered with grill cover, 30 minutes. Brush with honey; grill, covered, for 5 minutes longer. Serve when chicken is well glazed and cooked through; remove wooden picks. NOTE: Breasts may be baked in oven. Heat oven to 400F. Prepare stuffing and stuff breasts as directed. Place breasts, skin side up, in jelly-roll pan or shallow roasting pan; bake 40 minutes. Brush with honey; bake 5 minutes longer until cooked through. Makes 4 servings. [ REDBOOK; July 1990 ] 000003 10262 Salt 1.00ts 000004 10262 Vegetable oil 0.25c 000005 10262 Milk 0.75c 000006 10262 Egg Bake cake in oblong baking pan, 13x9x2 inches, as directed on package. While cake is baking, heat wine, sugar, 1/4 cup honey, the cinnamon sticks and cloves to boiling in 1 1/2-quart saucepan, stirring constantly; reduce heat. Simmer uncovered, stirring occasionally, 15 minutes; cool. Cool cake 5 minutes. Cut into serving-size pieces. Remove cinnamon sticks and cloves from syrup. Pour syrup slowly over cake in pan; cool. Beat cream and 2 tablespoons honey in chilled small mixer bowl until stiff. Fold in yogurt. Refrigerate until serving time. Serve cake with yogurt topping. Garnish with almonds. 10262 Brown sugar, firmly packed 0.50c 000012 10262 Cinnamon (or more to taste) 0.50ts 000013 10262 Firm butter (1/2 stick) 0.25c 000014 Preheat oven to 350 F. Place chicken pieces in a 13 x 9 x 2-inch baking dish. Combine butter, honey, mustard, salt, and pepper. Spread over chicken. Bake 1 hour, basting with pan juices every 15 minutes, until chicken is tender and golden brown. Prep: 10 mins. Cook: 1 Hour Serves: 4 1.00pk 000003 10263 Salt 1.50ts 000004 Combine all ingredients in electric blender. Cover; whirl until smooth, scraping down sides as necessary. Refrigerate until ready to use. Plus 3 oz. lukewarm water 1.00c 000006 10264 Whole wheat flour 0.75c 000001 10264 Flour; all-purpose 0.75c Combine all ingredients with wire wisk, except oil. Whip, until well blended. Next blend in oil. Chill at least 1 hour before serving. Makes 4 cups. Salt 0.50ts 000004 10264 Sesame seeds 0.33c 000005 10264 Poppy seeds 2.00ts paper tent. Microwave on HIGH 20 minutes. Turn dish; microwave on HIGH 20 Place chicken in a microwave-safe 13x9x2" baking dish. Cover with a waxed pepper and garlic powder; sprinkle evenly over entire surface of chicken. secure with picks, tie legs together. In small bowl, combine paprika, salt, mixture under skin on each side. Spoon rice mixture into chicken cavities; well. Carefully loosen skin from breast meat. Spread 2 tablespoons butter not melted. Stir lemon juice, tarragon, rosemary and thyme into butter; mix 0 Vienna Sausage Vietnamese Hot Sauce # 2 Vinegar Pie Wagons Walnut Cake Walnut Paste Walter's Famous Coconut Cream Cake Position knife in food precessor bowl; add all ingredients, and process until smooth. Cover and chill 4 hours. Serve dressing over salad greens. Yields: 3 cups. Weight Watchers Fettuccini With Prosciutto Vermont Pork Chops Sri Lanka Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) Melt butter, cook onion till soft and add gr. chuck. sugared grapes, if desired. From McCall's Cookery, No. 1 thermometer registers 170F. Let chicken stand 10 minutes; garnish with minutes more, or until leg moves easily at joint or microwave-safe meat West African Lemony Chicken-Okra Soup West Country Pork West Haven Cake Shake flour in large size (14" x 20") oven cooking bag; place in 12 x 2 inch microwave safe dish. Add salt, pickling spice and water; squeeze bag gently to blend ingredients. Add ribs and turn to coat. Close bag with nylon tie; make 6 half-inch slits in neck of bag below tie. Micro-cook on MEDIUM (50%) power for 30 minutes; turn bag over and rotate dish halfway through cooking time. Remove ribs from bag; discard liquid and bag. To make honey-mustard glaze, combine remaining ingredients in a 1-quart oven-glass measuring cup. Micro-cook on HIGH power 3 minutes, stirring after half the cooking time. Place ribs on grill over medium-hot, direct heat. Grill 15-20 minutes, turning and basting occasionally with glaze. Makes 4-6 servings ///\oo/\\\ From the hearth in Sandee's Kitchen. Western-Style Peking Duck Westphalian Cabbage Westphalian Cheesecake PREHEAT OVEN TO 350F. Cream the shortening and honey thoroughly. Add the eggs and beat until well mixed. Sift together the flour, nutmeg, baking powder, soda and salt, then stir into the honey mixture. Stir in raisins and vanilla. Drop the batter by tablespoonfuls onto greased cookie sheets, spacing 2 inches apart. Bake for 12 minutes or until golden brown. Cool the cookies for about a minute on the baking sheets, then lift to wire racks to cool. Pumpkin Seed Sal Combine All Ingredients Except Yogurt in Food Processor. Cover & Process Until Smooth. Place in A Bowl. Add Yogurt, Stirring Well. Cover & Chill. (Fat 0. 3, Chol. 0) d Wheat Flake And Maple Whole Wheat Bread Wheat Germ Zucchini Cake Wheat Mix Wheat Starch Wrappers For Dumplings Combine peaches, sugar, & honey in Dutch oven. Cover & let stand for 45 minutes. Position knife blade in food processor bowl. Add orange, & top with cover. Process until finely chopped. Measure chopped orange, & add an equal amount of water. Cook covered, about 10 minutes or until orange peel is soft. Set aside. Bring peaches slowly to a boil, stirring frequently until sugar dissolves. Bring to a rapid boil, & cook 15 minutes, stirring constantly. Add orange mixture, return to a boil, & cook about 25 minutes or until mixture registers 221 degrees on candy thermometer; stir mixture frequently. (It ong) 0.00 j 19181 Diagonally cut carrots, 0.75c k 19181 Blanched 0.00 l 19181 Frozen peas,blan Beat ingredients together for several minutes. If you have a food processor, let it do the work for you. Option: After spreading on bread, cover withhalved, seedless grapes, or banana penneis, or crisp apple slices. The fruie will make the sandwich delightfully moist and be a lunchtime surprise. a 19182 -1-inch cubes 0.00 b 19182 Wate SOAK THE TANGERINE or citrus peel for 20 minutes in warm water or until it is soft. Rinse under running water, squeeze out any excess liquid, finely chop and set aside. Make 3 or 4 slashes on each side of the fish to help it cook faster and allow the flavors to permeate. Rub the fish on both sides with the salt. Sprinkle the cornstarch evenly on each side of the fish. Heat a wok or deep saute pan until it is hot. Add the oil. When hot, deep-fry the fish on each side for 5 to 8 minutes until brown and crispy. Remove fish and drain on paper towels. Pour off oil, leaving 2 tablespoons. Reheat the wok. Add chopped tangerine peel, garlic, ginger and scallions and stir-fry for 30 seconds. Put in the rest of the ingredients. Return the fish to the wok, spooning the ingredients over the top of the fish. Cover wok. Cook over low heat for 8 minutes. Serve at once. Serves 4, as part of a Chinese meal or 2, as a single dish. 1.00c a Heat oven to 375 degrees. For crust: Combine flour,granulated sugar and salt in a bowl. Cut in butter flavor shortening,using a pastry blender or 2 knives until all flour is blended in to form pea size chunks. Combine water,egg and vinegar. Pour into flour mixture. Mix lightly with a fork until dough form a ball. Divide dough in half. press between hands to form two 5 to 6" pancakes. Wrap in plastic or aluminum foil. Refrigerate. Flour rolling surface and pin lightly. Roll dough for bottom crust into a circle. Trim 1" larger than upside down 9" pie plate. Loosen dough carefully. Fold into quarters. Unfold. Press into pie plate. Trim edge even with pie plate. For Filling: Combine brown sugar,granulated sugar,flour and cinnamon. Cut in butter flavor shortening with a fork until crumbs form. Toss apples with crumb mixture. Pour into unbaked pie shell. Sprinkle cider over filling. Roll top crust same as bottom. Use a cookie cutter to make a cut out in the center. Remove cut out. Sprinkle lightly with sugar and cinnamon. Bake separately. Place on top of pie halfway through the baking time. Moisten edge of bottom crust. Lift top crust onto the filled pie. Press edges together. Cut even with the edge of pie plate. Use tiny apple cutter to make vents in top crust for escape of steam. Use cutter to make additional tiny apple cut outs from extra pastry. Brush rim with water. Press apple cut outs gently in place all around edges. For Glaze: Brush top with milk. Sprinkle with the granulated sugar. Bake @ 375 degrees for 30 to 40 minutes. Cover edge of pie with foil the last 10 minutes,if necessary to prevent over browning. Cool until barely warm or to room temperature before serving. Makes one 9" pie. k a 19184 50/50 flour 1.50c b 19184 Bread flour 0.50c The Filling: Cream the butter 5 minutes, medium speed. Add Crisco a little at a time. Cream another 3 or 4 minutes. Add the sugar a little at a time while continuing to beat. Then add the milk, mixed first with the vanilla, beating and scraping the sides and bottom of the bowl frequently. The longer you beat this the better it becomes. The Cake: Preheat oven to 350. Grease two 8-inch-square cake pans or baking dishes, or use a 13x9x2-inch pan. Beat 1 minute after each addition. Pour batter into prepared pans. Bake at 350 for 30-35 minutes (40-45 minutes for an oblong pan) or until you can insert a toothpick and it comes out clean. Cool the cake in pan on a rack. It's best to use the cake for Twinkles when it is slightly frozen - about 30 minutes in the freezer. Then cut them into 1-1/2 by 3-1/2 inch bars. Put bottom side of each bar up on waxed paper. Spread half of the bars with the filling and put together with an unfrosted bar, sandwich style. Refrigerates up to 2 weeks, freezes up to 1 year. Baking soda 1.00ts 8596 Salt 0.50ts 8596 Cinnamon 2.00ts 8596 Nutmeg 1.00ts FILLING: Mix together and bake in 13 x 9 pan cut cake into sections and layer with cake, filling and more cake. 8596 Chopped walnuts 1.00c 8596 Raisins 2.00c 8596 Chopped dates 1.00c Dice bacon. Add onion and fry until bacon is crisp. Add peas and rice, then water. Cover and simmer over low heat for about 20 minutes or until rice is tender. ( I *ALWAYS* add a good sized shake or two of Louisiana Hot sauce (NOT Tabasco, there is a difference) Yields 10 servings This is the basic recipe (from Southern Living) It can be adjusted in several ways: 1) substitute ham hocks for bacon by boiling them in the 2 C water until the meat comes off the bone. Fry onion in bacon grease until yellow. Or use any fatty pork meat: trimmings from a roast or chops, "fat-back", etc 2) I prefer Purple-Hull Peas over the Black-eyes, But if you don't know the difference (or can't find them) it's not a big deal. It is important to use fresh peas, frozen if you have to. if you can only get canned or dried peas, nevermind and fix something else. 3) I discovered a secret to Southern style cooking: Cavender's Greek Seasoning. Put a little of it in everything, along with the Louisiana Hot Sauce makes everything taste better. This is what I would do for the greens as a regular family dinner. 0.00 8597 Oil for brushing the tops 0.00 8597 Salt for the tops (opt.) 0.00 8598 All-purpose flour 1.50c Hopping John is a traditional Southern New Year's dish. This is a modern salad version. PLACE BLACK-EYED PEAS in a large pot, cover with water and add 3 cups more water. Add fatback or salt pork, slashed in several places, hot red pepper, half the onion, salt and pepper. Bring to a boil, cover, reduce the heat and simmer until the peas are tender. Add more water as needed. Remove the peas. Add rice to the pot of water and drippings. Bring back to the boil, cover, reduce the heat and simmer until the rice is cooked, about 30 minutes. Return the peas to the pot, stir together and cook a few minutes more. Drain. Remove the fatback and hot pepper. Add rest of chopped onion. Make a vinaigrette of red wine vinegar, dijon mustard and peanut oil. Add salt and pepper. Combine with the Hopping John, add chopped fresh basil and bacon, crisply fried and crumbled. e 11632 (to 1c) Warm milk 0.75c Place the rice in a bowl with enough hot water to cover. Let the rice sit overnight. Next day, remove the water. Place 1/2 cup of water, and 2 c milk in a blender. Blend until rice is all ground up. Mix in 1/4 c sugar, 1/2 t vanilla, 1/4 t cinnamon. Do the same with the other half of the ingredients. Strain through cheesecloth (or whatever). Serve over ice. Makes 6 glasses. a 11633 ;Boiling Water 1.00c Boil until crisp in cold water. Pour into buttered plates and when almost cold cut in squares. If white or light brown sugar is used, recipe makes a very good candy and not so strong. 11633 Shortening; Vegetable 1.00c d 11633 Eggs; Large 2.00ea e 11633 Walnuts; Chopped 0. Put the horehound in a small nonreactive sauce pan and add the water. Bring to a boil and simmer, covered, or 20 minutes. Allow to cool, then remove horehound and squeeze out all the liquid. Add the sugar and corn syrup or honey to the pan, stir with a wooden spoon while bringing to a boil, then turn heat down to a gentle simmer. If bubbles threaten to overflow the pan, reduce heat slightly and stir. Boil to the hard-crack stage. If you have a candy thermometer, this is in the range of 330 F, but even so you'll need to test often toward the end of cooking to get the hardness right. Keep a shallow cup of cold water nearby. Stir the liquid occasionally, and watch how it falls from the spoon. When it forms a thread, begin testing for hardness by allowing a drop of the mixture to fall into the cup of cold water. Don't trust your fingers to examine the now-hardened drop in the cup; bite it. If it's at all gooey or sticks to your teeth, keep cooking. When it's hard enough to crack when you bite it, remove the pan from heat immediately. If the mixture crystallizes, just add a cup of water and an extra tablespoon of corn syrup or honey to the pan, scrape all the crystalline chunks into it, and begin again. Lightly butter a candy mold, cookie sheet, or other heatproof baking pan, and pour in the hot mixture. If you're using a flat-bottomed pan, score the surface of the candy after it has cooled enough to become firm. This will help in breaking it apart, which should be done as soon as the candy can be handled. After individual "drops" are formed, sift granulated sugar or powdered sugar over them to keep them from sticking together. Store in a moisture-proof container. h 11634 Sugar; Granulated 0.25c i 11634 Vanilla Extract 0.50ts j 11634 Pour all into saucepan, toss lightly and bring to a boil. Serve hot or cold with meat or fish. If served cold, allow to chill overnight. wheat 3.00c a 11635 Baking Soda 1.00ts b 11635 Nutmeg, grated 0.50ts c Stir together and serve with ham, pork, or veal. 0.12ts c 19188 Bread flour 2.50c d 19188 Whole wheat flour 1.25c e 19188 Wheat germ 0.50c Combine all ingredients in a non aluminum sauce pan and bring just to a boil. Lower heat immediately and simmer 15 minutes. Makes about 1 1/2 cups. Lightly brush on barbecue sauce. Do no let chicken burn. 3.00tb h 19188 Evaporated milk (12 oz.) 1.00cn i 19188 Salad oil 2.00tb Blend together and use as a spread for canapes. Garnish as desired. The Int'l Horseradish Festival is held in Collinsville, IL (about 10 miles east of St. Louis, MO) every May. Sixy percent of the worlds horseradish is grown there. It's pretty easy to grow. Why is it Hot? Highly volatile oils are released by enzyme activity when the root cells are crushed. To grind: Wash & peel dice in small cubes. Process in a blender with enough cold water to just cover. Add 2-3 T. white vinegar ane 1/2 t. salt. Process no more than half a blender jar. The time you add the vinegar is critical as this determines how hot it will be. If you like it hot wait up to 3 minutes to add the vinegar as this stops the emzymatic action. 1.00ts c 19190 Whipping cream 1.00c a 19190 Sugar 1.00c Boil sugar and vinegar together for 3 minutes. Stir in horseradish and bring back to boil. Add pectin and stir constantly over high heat until mixture comes to rolling boil. Remove from heat and skim. Pour into hot, sterilized jars. Seal with two pice canning lids and process 5 minutes in enough boiling water to cover jars by 1 inch. Makes 3 6oz. jars. 1.50c e 19190 Baking powder Wash horseradish roots thoroughly and remove the brown, outer skins. (A vegetable peeler is useful in removal of outer skin. ) The roots may be grated, or cut into small cubes and put through a food chopper or a blender. Combine ingredients. Pack into clean jars. Seal tightly. Store in refrigerator. a 19191 Heavy whipping cream 1.00pt b 19191 Powdered sugar Dissolve jello in boiling water. Add other ingredients and mix well. Pour into 9x13 dish and refrigerate untilset. 2.00ts d 19191 For Raspberry Sauce: 0.00 e 19191 Frozen raspberries in syrup 10.00oz f 19191 Cornstarch Combine ingredients until smooth. g 19192 For Whipped Cream Frosting: 0.00 a 19192 Heavy whipping cream 1.00pt b 19192 Powdered sugar 6.00tb c 19192 Va Fold horseradish into whipped cream, add enough soft bread crumbs to give the mixture body,serve immediately on cold meats. -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 19183 Wheat And Meat Chili Chili 30789 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19184 Wheat Bread Sprinkle unflavored gelatin over 1/2 cup cold water and let stand 1 minute. Combine lemon-flavored gelatin, 1/2 cup boiling water and unflavored gelatin mixture, stirring until gelatin dissolves. Stir in sour cream, horseradish, and mayonnaise. Pour mixture into a lightly oiled 4 cup mold; cover and chill until firm. Yeild: about 4 cups. 30793 1 -1 -1 -1.00 -1.00 -1.00 -1. * Chicken wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------- Combine all ingredients in a plastic bag. Knead occasionally for 2 hours. Cook on a grill or under abroiler. Cook for 10 minutes, then turn and baste with marinade. Cook and additional 10 minutes or until done. Serve immediately or refrigerate until needed. Master Mix 30797 Combine sweet red peppers, apricots, raisins, onion, garlic, gingerroot, salt, red pepper flakes, cumin seeds, mustard seeds and sugar in large saucepan. Cook, uncovered, stirring occasionally, over medium heat until sugar dissolves, about 5 minutes. Add vinegar. Cook stirring often, until mixture is shiny and thick 30- 35 minutes. Cool. Cover and refrigerate. 0 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 19189 Whipped Cream (the Art Of Fine Baking Paula Peck 19 Drain artichoke hearts; dice. Add shrimp, cream cheese, mayonnaise, Pace Picante Sauce and Parmesan cheese; mix well. Spoon into 9-inch round pie plate or shallow baking dish. Bake at 350 degrees F for about 20 minutes or until heated through. Garnish with red pepper and green onion. Serve with chips and assorted vegetable dippers. Makes about 2-1/2 cups dip. Microwave Oven Directions: Cook in microwave oven at high for about 3 minutes or until hot, stirring after each minute of cooking. Here's an easy version of the tangy chicken wings that have captivated people all over the country. To make them hotter, just use more Tabasco sauce. Serve these with plenty of napkins. ~------------------------------------------------------------------------- In a bowl, beat together all of the dip ingredients until blended. Set aside. Remove the tips from the wings and discard. Separate the first and second joints of the wings with a sharp knife. Pat the wings dry with paper towels. In a heavy saucepan, heat about 2 inches of oil to 350 F on a deep-frying thermometer. Fry the wings, a few at a time, for about 6 minutes, until golden brown on all sides. Drain on paper towels. In a small bowl, mix the butter, catsup and Tabasco sauce. Toss the wings in the butter mixture to coat thoroughly. Serve hot, and pass the dip and celery sticks. From: The Tabasco Cookbook. -1.00 -1.00 -1.00 sau 19194 Whipped Cream Frosting With Raspberry Sauce (for Decadence Pies Chocolate Slice the cucumbers in half lengthwise and, using a teaspoon, remove the seeds. Cut the cucumber halves into 3-inch by 1/2-inch pieces. Combine the cucumber pieces with the rest of the ingredients in a bowl and allow them to marinate for at least 4 hours or more in the refrigerator, stirring them from time to time. When you are ready to serve, drain them thoroughly. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 19196 Place each slab of ribs,meat side down,in center of double thick rectangle of heavy aluminum foil. Sprinkle 2 tbsp. water over rib bones. To form packets,bring 2 opposite sides of foil together over top of ribs. Fold edges over 3 to 4 times,pressing crease in tightly each time. (Allow some air space. )Flatten foil at 1 end,crease to form triangle and fold over several times toward package,pressing tightly to seal. Repeat procedure on other end. Place packets on grid directly over low to medium coals. Place cover on cooker;cook 1 1/2 hours,turning packets every 1/2 hour. Meanwhile, combine ketchup,remaining 1/2 cup water,lemon juice,cinnamon,hot pepper sauce and crushed red pepper in small saucepan. Bring to boil. Reduce heat and cook slowly 10 to 12 minutes. Remove ribs from foil packets. Place on grid over medium coals;broil 30 to 40 minutes, turning and brushing with sauce,occasionally. Serve remaining sauce with ribs. Makes 8 to 10 servings. e TOAST THE SESAME SEEDS by spreading them over the bottom of a pie tin. Roast them at 300F for 12-to-16 minutes. Stir sesame seeds often, until they are golden. With a very sharp knife, score the meat on each short rib in a crisscross pattern, making the cuts about 3/8-inch apart and cutting almost to the bone. This will allow the marinade to penetrate and help tenderize the meat. Place the short ribs in a large shallow baking pan. Combine the rest of the ingredients, pour the marinade over the meat and toss well to mix. Cover and refrigerate the ribs for 24 hours, turning them in the marinade several times. When you are ready to cook the short ribs, preheat the oven to 325F. Arrange the ribs on a rack in a shallow roasting pan. Brush ribs with a little of the marinade. Roast them uncovered for 20 minutes. Remove the pan from the oven, turn the ribs and brush them with the marinade. Raise the oven temperature to 500F. After the ribs have stood for 10 minutes at room temperature, return them to the oven and roast them for 5 minutes. Turn them again, baste them lavishly with the marinade and roast them for 3 to 5 minutes longer for rare, about 8 minutes for medium-rare. Brush the ribs with any remaining marinade and serve them with fluffy boiled rice and a crisp salad. Makes 4 to 6 Servings shing down into the beans. Cook, covered, on low heat for 7 hours, or on high for 5 1/2 hours, or until beans are flavored through. CONVENTIONAL COOKING: Soak beans overnight. Drain and cook until v MUFFIN: Sift together the dry ingredients in a mixing bowl. In another bowl beat the eggs, add the milk and melted butter. Stir the liquid very quickly into the flour mixture - do not beat and do not worry about lumps. Speed is essential. Fold in the chopped apples. Fill 24 (5in. ) greased muffins tins or paper cases, filled to one-third, and put one cinnamon apple ring on each muffin. Bake in a preheated hot oven 425F, for 15 to 25 minutes, until cooked. Remove from tins and serve hot. Servings: 24 , 2 g fat, 63 g carbohydrate, 441 mg sodium, 7 mg cholesterol. Exchanges: 2 starch/bread, 1 1/4 meat, 2 fruit, 1/5 vegetable, 1/5 fat. From the Sept 19, '95 issue Family Circle Formatted for MM by Pegg Seevers 11/12/95 0.00 e 12439 To 3 Garlic Cloves, minced 2.00 f 12439 Chili Powder 1.00tb Cream butter and add sugar gradually. When well combined, mix in the egg. Sift together flour, baking powder and salt and add alternately with the milk. Spread apples in the bottom of a shallow, well-buttered ovenproof-china baking dish. Mix together brown sugar and cinnamon and sprinkle over apples. Pour batter over the top, spreading it evenly. Bake at 350 F for about 50 minutes. Let stand for 10 minutes after removing from oven. To serve, invert on serving platter or serve directly from baking dish. Note: A buttered baking pan or dish, 9x9x2, works equally well. Serve with sweetened whipped cream tely or refrigerate up to 2 hours. 8677 Lentils; Uncooked 1.00c 000008 8677 Water 3.00c 000009 8677 Red Wine; Optional 0.25c Heat oven to 375 Lightly butter four 8 ounce souffle dishes; dust with 1/2 tb sugar. Combine apricots and the water in a small saucepan. Cook covered, stirring occasionally, over low heat for 15 minutes. Transfer to a food processor. Add 2 tb sugar and the lemon juice and process to a puree. Transfer to a large bowl. Beat the egg whites and salt in a mixer bowl until frothy. Gradually beat in 1-1/2 tb sugar and the almond extract; beat until stiff. Add egg whites to puree; gently fold with a spatula. Spoon into prepared dishes and smooth tops. Bake until puffed and browned, about 20 minutes. From: Syd's Cookbook. cup water 1/2 tsp vinegar Preheat oven to 250. Place popcorn in a large 4 inch deep buttered baking pan. Keep warm in over. Combine other ingredients in a large saucepan. Cook until mixture reaches 250 on a candy thermometer. Remove popcorn from oven. Pour syrup mixture over popcorn. Mix well. 000002 8678 piece Split and butterfly the chicken by cutting down the backbone and opening the chicken, leaving the breast attached. Squeeze the lemon juice over the chicken. Mix the garlic, black and hot peppers, and the paprika together; add to the melted butter. Pour over the chicken. If possible, let the chicken stand overnight, uncovered in the refrigerator. Prepare the grill. Place the chicken, breast side up, on the grill. Cover the grill and cook the chicken for 50 minutes until crisp. Or bake the chicken in a preheated 350 F oven for 50 minutes or until done. If the skin is not crispy, place under the broiler to brown and crisp the skin, watching carefully so that it doesn't burn. Serves 4. [ New Southern Cooking; Nathalie Dupree ] Posted by Fred Peters. bright green. Drain and add to the soup when the white beans are tender but not mushy. If green beans are not to be added right away, rinse in cold water to retain color. Stir in the butter and lemon. Serve at once, while green beans are stil Put malt flour into lukewarm water and set aside for about l hour. (throw away bottom settling). Put wheat flour into malt water, and make slow boil on low heat and then simmer for about 1 hour. Remove the glue from heat and mix fermented soy bean flour and then lastly add hot pepper powder and salt, and mix well. * For soup use (Chigae), you better add more fermented soy bean flour. with 3.00pt 000014 8678 Microcook bacon. Put butter in 4 cup glass measure, microcook on high 30-45 seconds. Blend in flour and pepper, gradually stir in broth and milk. Microcook on high 3-4 minutes, stirring each minute. Stir in cheese, microcook on high 2 minutes. Toast 1 slice bread for each sandwich. Arrange sandwich: Toast, turkey, tomato, bacon, sauce, then sprinkle lightly with paprika. rate heat. Add the bread crumbs and pepper and lightly toss them to mix. Reduce the heat under the skille Combine all ingredients EXCEPT water and mix well. Then add the water, mix well and simmer for 2 minutes. Remove from heat and allow to cool to room temperature. Transfer to an air-tight jar and store sealed, in the refrigerator. Serve with Steak and hamburgers ange the crumb mixture on top. 0.50c 000021 8678 Cross cut shanks 1.50lb 000022 In medium saucepan, combine sugar, 1/2 cup of the half and half, corn syrup and butter. Bring to a full boil. Graadually add remaining half and half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230 ), stirring occasionally. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. 20838 Chopped walnuts 0.50c e In medium saucepan, combine sugar, 1/2 cup of the half-and-half, corn syrup and butter. Bring to a full boil. Graadually add remaining half-and-half. BE SURE BOILING DOES NOT STOP! 4. Cook over medium heat to soft ball stage (230 ), stirring occasionally. Remove from heat; stir in vanilla. Serve warm over ice cream or cake. 2 cups. 20838 Unsalted butter 1.00T i Combine all ingredients until well blended. Spoon into a small ovenproof dish. Bake at 350 F for 30 minutes or until bubbly. Makes 2-1/2 cups. aby food strained veal 3.50oz b 20839 Baby food strained beef 3.50oz c 20839 Campbell's beef broth 10.50oz Combine first 3 ingredients; sprinkle over chicken. Place chicken and cider in an 8-inch square baking dish; microwave on MEDIUM-HIGH (70% power) 6 to 7 minutes, or until done, stirring every three minutes. Drain chicken, set aside, reserving cider mixture. Add carrots to cider; cover and microwave on HIGH 2 minutes. Stir in apples; microwave on HIGH 2 minutes. Drain, reserving 2 Tbsp cider in dish. Combine apples, carrots, chicken and 1/4 c cheese in a bowl, set aside. Add vinegar and shallots to reserved cider mixture, microwave on HIGH 1 minute. Drizzle over chicken mixture; toss gently, and divide among spinach-lined serving plates. Sprinkle with remaining 1/4 c cheese, and serve warm. 4 servings. ///\oo/\\\ From the hearth in Sandee's Kitchen. j 20839 Cup of Soup Tomato Flavor 2.00tb k 20839 -Soup Powder 0.00 * You should use 6 to 8 dried Cascabel chilies in this recipe. If they can't be found, then use a 1/2 of a medium Ancho Chile. But the result will not be as hot. ~------------------------------------------------------------------------- Heat water to boiling; stir in chilies. Boil uncoverd 5 minutes; drain. Remove stems. Place chilies, vinegar, mustard and garlic in a blender container; cover and blend until the chilies are finely chopped. Gradually pour in oil, blending until smooth. Makes about 1/2 cup of sauce. d 20840 Lemon juice 0.50c e 20840 Worshestershire sauce 1.00T f 20840 Water 2.00c g 20840 Thyme ; chopped 3.00ea This is similar to Fire Stix use more, but be warned, it doesn't take much 1. Sprinkle a liberal layer of powdered sugar onto 2 cookie sheets, (cover well to keep candy from sticking) 2. Cook sugar, Karo and water to 290 Add cinnamon oil and food color. Be VERY careful of the fumes. MIX WELL and pour evenly(and slowly) over sugared pans. Spread candy carefully. WORK QUICKLY. Allow to cool. Sprinkle powdered sugar over top of candy. Crack into pieces and enjoy. In a sifter, combine powdered sugar, cocoa powder, non-dairy cream powder and salt. Sift into a large bowl. Stir in milk powder and marshmallows, if desired. Pour into a 4-cup container with a tight-fitting lid. Seal container. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 4 cups HOT COCOA MIX. Stir 3 to 4 tablespoons mix into one cup hot water to make one serving. Robbie Shelton Alvin, Texas g 19885 Carrots, sliced Beat cream cheese until smooth. Stir in remaining ingredients. Spoon into a small ovenproof dish. Bake at 350 F for 30 minutes or until bubbly. Makes 1 cup. i 19885 Sliced 0.00 j 19885 Zuchinni (one green, one 2.00sm k 19885 Yel Combine yeast with water in a mixing bowl. Combine the rest of the ingredients except the currants & flour. Mix well. Add 1 1/2 c flour & mix. Stir in currants. Mix in the remaining 2 c of flour. Remove from bowl & knead, adding more flour as necessary. Knead for a few minutes until the dough is pliable. Return to mixing bowl, cover with a damp cloth & set aside until it has doubled. Punch dough down, turn out onto a floured board, cover & let rest for 10 minutes. Divide the dough into 18 pieces. Roll into a ball & place on a greased baking sheet 1 1/2 inches apart. Flatten slightly. If you wish, using a sharp knife, cut out a cross in the top of each bun. Cover with a damp cloth & let rise till doubled. Heat oven to 375F. Lightly brush the top of each bun with vegetable oil & bake for 12 to 15 minutes or until golden. Cool on wire racks. a 19886 -tomatoes 0.00 b Melt cheese. Slice hot dogs into bite size pieces. Put one piece of hot dog on each toothpick. Let children dip hot dogs in cheese. HOT DIPPITY DOG! eppers 7.00 d 19886 Ribs celery 2.00 e 19886 Yellow onion 1.00md f Cook 2 cups macaroni according to package directions and drain. Melt butter in pan. Add sliced hot dogs and onion chopped. Cook until lightly browned. Add corn (undrained) tomato sauce and chili powder. Simmer 10 minutes. Add cooked macaroni and cheese. Bake in casserole dish in 350 oven for 20-30 minutes. 4.00tb i 19886 Sugar 4.00tb Hot Dogs and Tomatoes This German dish is great accompanied with Sauerkraut and mashed or boiled potatoes, or potatoe pancakes. salt and freshly ground black pepper to taste Heat oil in a large saucepan and saute the garlic and onions over a medium heat. Add the chopped green pepper, cover the saucepan, reduce the heat and cook for 10 minutes, stirring occasionally. Stir in the caraway seeds, tomatoes and paprika. Cover again, and simmer for a further 20 minutes. Add the vegetable frankfurters and allow to cook for 3-5 minutes. Add seasoning, stir well and cook for 10 minutes. (50 minutes to make - Good source of vitamin A & C) a 19887 Margerine or butter 0.25c b 19887 Egg 1.00 c 19887 Sugar 2.00tb Slice hot dogs into 1/2-3/4 in thick slices and brown in oil over medium high heat. Add peppers and garlic, cook for 5 minutes. Add tomato sauce and Dijon mustard 1.00ts 3389 Cornstarch 2.00ts 3389 Water 2.00tb Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) 3389 Steaks 0.00 3390 Venison steaks 2.00 Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h. peagram 3390 Salt & Pepper 0.00 3390 Several drops worcestershire 0.00 Heat oven to 350 degrees. In medium bowl, combine 3/4 cup granulated sugar, flour, 3 tbsp cocoa, baking powder and salt. Blend in milk, melted butter and vanilla. Beat until smooth. Pour batter into a 8 or 9" square baking pan. In small bowl, combine 1/2 cup granulated sugar, 1 1/2 cups brown sugar and 4 tbsp cocoa. Sprinkle mixture, evenly, over the batter. Pour the hot water over top; do not stir. Bake 35 to 40 minutes in a 350 degree oven or until center is almost set. Let stand 15 minutes. Spoon into dessert dishes, spooning sauce from bottom of pan over top. Garnish with whipped topping. 0.25c 3391 Small Onion, Thinly Sliced 1.00 3391 Peppercorns 12.00 3391 Salt MIX THE SUGAR AND FLOUR IN A heavy saucepan, blend in the water and heat, stirring constantly, over moderate heat until boiling and thickened. Reduce the heat to low, add the chocolate and cook and stir until the chocolate melts. Beat in the butter and vanilla. Cool slightly, beating now and then. Serve warm. And here's something else you might try. Simply begin your favorite fudge recipe, but cook the syrup only to about 220F or 225F. Take it off the heat, cool maybe 10 minutes, then drop in the butter, add the vanilla and heat until satiny. You couldn't get a more authentic hot fudge sauce than this! Makes 1 1/4 Cups 8.00oz 3392 Onion, chopped 1.25c 3392 Garlic clove, minced 1.00ea 3392 Salt Heat oven to 350 In an ungreased square pan, 9" X 9" X 2", stir together flour, sugar, cocoa, baking powder and salt. Mix in milk, oil and vanilla with fork until smooth. Stir in nuts. Spread evenly in pan. Sprinkle with brown sugar and 1/4 cup cocoa. Pour hot water over batter. Bake for 40 minutes. Let stand for 15 minutes. Spoon into dessert dishes or cut into squares. Invert each square onto dessert plate. Top with ice cream and spoon sauce over each square. 3392 Drie Serves 4 Cut avocado into quarters, remove pit and peel, and put the flesh in a blender or processor. Tear the romaine leaves into pieces and add to blender. Add remaining ingredients, together with half the stock, and puree until smooth. Combine with remaining stock in a pan and simmer, covered, 10 minutes. I Hear America Cooking From the collection of Jim Vorheis 9309 Okra , drained (15 1/2 oz.) 1.00cn Cut chicken, carrots, celery, and onions into thin strips. Toast walnut halves in a moderate oven for 5 minutes. Heat oil in pan, add chicken, cook until chicken is browned and just tender, remove from pan. Add carrots to pan, cook until almost tender. Add celery and onion to carrots and cook until onion is soft. Return chicken to pan. Add parsley, honey, tomato sauce, and five spice powder. Serve hot, sprinkled with walnuts. Serve with rice. Serves 4 3.00qt Put the grated horseradish into a small earthen cooking vessel; add the flour, salt, paprika and butter; pour in the cream and let cook until thick and smooth. Keep stirring constantly. Move to the back of the stove and add the egg yolk, stirring rapidly. Cook for 30 seconds and serve at once. This sauce may be eaten as a relish with hot roast or boiled beef. 9310 Garlic; clove, minced 1.00 *Chopped WARNING! THIS BREAD IS REALLY HOT!!! Put all ingredients, in the order given, into the bread pan, select WHITE bread and push Start. WARNING--THIS BREAD IS REALLY HOT! Use fewer jalapenos for a milder bread. It makes deliciously unusual sandwiches. The wild, spicy flavor contrasts well with cheese and cucumbers, cold roast beef, and chicken. Have a pitcher of iced tea handy! Makes 1 loaf, 8 slices. Each slice: 138 calories; less than 1 gm dietary fiber, less than 1 gm soluble fiber; 23 gr carbohydrates; 5 gm protein; 2 gm fat (16% calories from fat); 0 mg cholesterol; 314 mg sodium; 44 mg potassium; 59 mg calcium. 9311 Carrot, peeled and sliced 1.00 9311 Celery stalk, sliced 1.00 9311 Minced garlic This is a hot and sharp mustard that is indispensable to deep-fried and other appetizers. Mix together mustard and water until smooth. Let stand 5 minutes before serving. Cover and refrigerate any remaining mustard. Serve with appetizers. Makes 1/3 cup b 9311 Fresh chopped rosemary (2 t 2.00tb 9311 Chicken stock Melt butter, add all other ingredients except chicken wings and mix well. Add wings and marinate at least 2 hours but not more than 24 hours. Bake at 350 degrees for 2 hours. Baste occasionally. 9311 Salt 0.00 9312 CHICKEN MIXTURE --------- 0.00--------- 9312 Butter In a heavy skillet, cook the onion in 2 Tbsp lard, over mod-low heat, stirring, until it is golden. Stir in the cayenne and salt and pepper to taste. Reserve the mixture. Onto a sheet of wax paper, sift together the flour, baking powder, and salt. Sift the mixture again into a bowl. Add the remaining lard, and blend the mixture until it resembles fine meal. Stir in the milk, stirring until the dough is combined well. Turn out onto a floured surface and knead it for 30 seconds. Pat into a 9-inch square, press it evenly into a greased 9-inch baking pan and top with the onion mixture. In a small bowl, whisk together the egg, sour cream, and salt and pepper to taste. Pour this over the onion mixture, using a spatula to cover the onion mixture evenly. Bake in the middle of a preheated 450f oven for 20-25 minutes or until it is cooked through. Cut into squares and serve hot. h grated ginger 0.50ts 9312 Remove the root end and any damaged outer leaves from the leek, but leave the remainder of the leaves intact. Split the leek in half lengthwise, and cut it into 1/2-inch pieces. Clean the leek by immersing the pieces in a bowl filled with cold water. Lift the pieces from the water and place them in a sieve to drain. Heat the oil in a pot. When hot, add the leek and sliced onion, and cook over medium heat for about 5 minutes, until they soften and begin to brown lightly. Add the stock, potatoes, salt and pepper, and bring to the boil. Boil for 30 to 40 minutes, until the potatoes are tender. Strain off most of the cooking juices and reserve them. Add the solids with a little of the juices to the bowl of a food processor, and process briefly, just until pureed. (If too much liquid is added to the processor bowl, the mixture will become too foamy. ) Stir the puree into the reserved juices. You should have about 7 cups. The hot soup can be served immediately, either plain or with croutons. FOR COLD SOUP: Cool the soup and stir in the milk, chives and Tabasco sauce. Serve cold. Serves 6. *If you cannot find leeks, add additional onions or scallions; the soup will be very good, although it won't have the unique taste that leeks give to soup. If using leeks or scallions, be sure to make use of the green as well as the white part of the vegetables, after trimming them first, of course, to eliminate any damaged or wilted sections. The green leaves lend color as well as taste and texture to the soup. 9312 beans 0.00 9312 EXTRA SEASONINGS: OPTIONAL --------- 0.00--------- 9312 Cayenne pepper 0.00 9312 White pepper 0.00 This Southern recipe is very good served with country ham or with green beans or peas. PLACE THE HOT CHILES, onion and vinegar in a food processor or blender. Process until very fine. Pour the sugar into a heavy non-aluminum pot. Stir in the chile mixture, bring to a boil, and boil for 1 minute. Remove from the heat and stir in the pectin. Let sit 5 minutes and then remove the foam with a slotted spoon. Ladle into sterilized jars and seal. Turn the jars upside down occasionally to keep the chiles mixed until the jelly is cool and set. This jelly makes wonderful Christmas gifts too. Makes 10 Cups 50lg 9313 fine 0.00 9313 Clove garlic minced 1.00lg 9313 Shredded carrot 1.00 * Celery should be cut into 2 X 1/4-inch strips (about 1 1/2 Cups) ** Carrots should be cut diagonally into thin slices. *** Peppers can be canned or fresh. Use Serrano or Jalapeno Chiles ~------------------------------------------------------------------------- Mix all ingredients in a large glass or plastic container. Cover and refrigerate at least 48 hours but no longer than 2 weeks. Makes about 10 cups of vegetable relish. 9313 Cooked boneless chicken Combine all ingredients in a large bowl. Stir together to distribute evenly. Put in a large airtight container. Lable as HOT ROLL MIX and store in a cool dry place. Use within 6 to 8 months. Makes about 22 cups of HOT ROLL MIX. 740 Black coffee 0.50c d 21740 Dark-brown sugar; packed 0.25c e 21740 In a blender or food processor, puree chiles, tomato, onion and garlic. Add lime juice and salt. Heat vinegar in a small saucepan over medium heat. When hot, pour into chile mixture and process until smooth. Allow to cool. Pour into a sterilized container. Cover and store, refrigerated, for up to 6 months. Makes 2 cups. Note: Habanero chiles, also known as scotch bonnet peppers, are among the hottest available. 0.25ts i Combine all ingredients in a pot. Over a medium heat, simmer till slightly thickened, should take 5 minutes. 21740 4 cloves 0.00 k 21740 Smoked ham hock or 1.00 l 21740 Slices cooked bacon 4.00 m *(Make it a good rich stock) Soak ears and needles 20 mins in warm water, save water. Shred ears, halve needles. Shred chicken, pork, combine with 2 tbs cornstarch and sherry, set aside. Combine vinegar, pepper, hot oil and sesame oil in bowl and set aside. Boil chicken stock, salt and soy, add pork-chicken mixture, boil 1 minute, add tofu, needles and ears. Boil 1 minute, mix rest of cornstarch with water and add to soup. (Use water from ears and needles for mixing) lower heat, add vinegar mixture, adjust seasoning. Slowly stir in beaten eggs, garnish with cut scallions. Serve in heated bowls. a 21742 Pork kidneys 4.00 b 21742 Liver 1.00lb c 21742 Shoulder roast 4.50lb Put all spices in a heavy skillet and dry roast over medium heat 5 to 10 minutes, until browned, stirring constantly. Cool completely, then grind to a fine powder in a coffee grinder or with a pestle and mortar. Store in an airtight container up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] 4.00c g 21742 Salt and pepper to taste 0.00 Combine the cider, sugar and spices in a large saucepan. Heat slowly to boiling. Boil 3-5 minutes. remove spices. Serve hot garnished with orange slices, lemon slices, or rings of unpared red apple with whole cloves forced through peel. 16 servings. If desired, chill spiced cider and serve over ice cubes made from apple juice. 3.00c a 21743 Baking powder 1.00ts Heat oil in a wok & fry the onion, garlic & chili for 30 seconds. Add salted beans & bean curd, fry gently till bean curd turns golden. Add the rest of the ingredients & cook until the sauce thickens. Serve hot over noodles or fried rice. s d 21743 Unsalted butter; softened 1.00c e 21743 . (2 sticks) plus about 0.00 This very popular relish is from Gujarat in western India. It makes a wonderful dipping sauce for finger foods. Heat oil in a medium-size skillet over medium-high heat. Add mustard and garlic. Cook, stirring, until mixture starts to brown, about 4 minutes. Add turmeric, cayenne, salt and tomatoes. Stir and cook for 2 minutes. Add vinegar and bring to a boil. Reduce heat, cover, and simmer until thick, about 10 minutes. Spoon into clean jars and seal. Makes 3/4 cup. Note: Stays fresh for several weeks in a covered jar in the refrigerator. PER TABLESPOON: 20 calories, 0 g protein, 3 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 93 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. e as perfect. Usually they don't mind. 0.25ts 000010 8681 Navy beans 1.00lb Heat the olive oil in a large saucepan. Add the garlic and gingerroot and cook briefly then add the onion and cook until soft. Add the tomatoes and puree breaking up the tomatoes with a wooden spoon. Reduce heat and simmer for 15 minutes then add the sambal and soy sauce and simmer for 15 more minutes. Run the sauce through the coarse blade of a food mill and save until needed. To serve, reheat and correct seasonings to taste. Makes 2 3/4 cups. For a milder sauce, reduce the sambal. May be stored for brief periods if refrigerated. Serve with Cabbage Rolls, Spaghetti, Steamed Fish. seasonings. Toss and add chicken broth. Toss well. Stuff cavity of turkey just before roasting. Makes about 9 cups (enough for 10-12 lb bird). NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of 3/4 cup stuffing per pound. 8681 Salt 1.00ts Combine Onion & Oleo in 1 Quart Glass Measure. Cover With Plastic Wrap& Microwave At High 3 To 5 Min. OR Until Onion Is Tender, Stirring Once. Remove Onion, Using A Slotted Spoon & Set Aside. Add Flour & Red Pepper To Oleo; Stir Well. Gradually Add Bouillon Granules, Water & Milk, Stirring Well. Microwave Uncovered At High 2 1/2 To 3 1/2 Min. OR Until Mixture Is Thickened, Stirring Every Min. Add Cheese To The Mixture, Stirring Until Cheese Melts & Sauce Is Smooth. Arrange Bread Slices in A Single Layer in A 12 X 8Baking Dish. Spoon 2 T. Sauce Over Each Slice; Top Each With 2 Turkeyslices & 2 Tomato Slices. Top With Onion; Spoon Remaining Sauce Over Tomatoes. Microwave, Uncovered, At High 2 1/2 To 3 1/2 Min. OR Until Thoroughly Heated. Sprinkle With Black Pepper. Serve Warm. (Fat 8. Chol. 28) d simmer for 1 hour. Serve topped with grated cheese, salsa and sour cream. Salsa: You can use store bought or make your own using Peeled tomatos, green chiles, onion, garlic and fresh c Stir peppers into wine. Cover and let stand at least 3 hours. While peppers are marinating, prepare jars (see note). String wine into 3-quart saucepan; stir in sugar and food colors. Heat over low heat, stirring constantly, until sugar is dissolved, about 5 minutes. Remove from heat. Immedately stir in pectin; skim off foam. Fill jars and seal with paraffin. Serve as an accompaniment to meat. NOTE: To prepare jars, place clean jelly jars with folded cloth on bottom. Cover with hot (not boiling) water and heat to boiling. Boil gently 15 minutes; keep jars in hot water until ready to use. When ready to fill, remove jars from water and drain. l not to get any water at all in the white chocolate as it changes the consistency. Hershey's white chocolate bars can be used for the white chocolate. Add sugar and eggs to cream cheese and blend a bit. Blend in the chocolate. Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees. Let cool slightly in oven with heat o Melt the lard or bacon drippings in a large heavy skillet over medium-high heat. Add the onion, garlic, and orange rind and cook until the onion is translucent. Add the beef to the skillet. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the ground chile, cumin, salt, pepper, water, and broth. Bring to a boil, then lower the heat and simmer, uncovered, for 3 to 4 hours. Stir occasionally and add water if necessary. Add the liqueur and hot pepper sauce. Taste, adjust seasonings and cook, uncovered, for 15 minutes longer. 5735 Sugar 0.50c 5735 Whipping cream 2.00c 5735 White chocolate - imported, 3.00oz REMOVE ANY GIBLETS from the cavity of the bird and reserve. Remove any fat deposits from the cavity and cut off excess skin around the neck. Rinse the bird under cold running water and pat dry. Sprinkle the cavity with salt and pepper. Sever the wing tips at the first joint and reserve with the giblets. Tie the legs together at the ankles and sprinkle the outside of the duck with salt and pepper. If you don't have a steamer, improvise one. Use a roasting rack or create one by placing 2 small heatproof baking dishes or loaf pans upside down in a larger roasting pan. Fill roasting pan with a 2-inch depth of water and place the bird breast up on the rack. Cover tightly with the lid or with aluminum foil. Place over high heat on top of the stove. When the water boils, reduce heat to low and steam approximately 15 minutes per pound. Remove from the heat and transfer the birds to a plate. Strain the steaming liquid into a container, cool and place in the refrigerator. When chilled, remove the fat and pack into containers, discarding any water. Place in the refrigerator until ready to cook, or in the freezer for up to 1 year. Use the fat for frying and sauteeing. Place the bird on its side in a roasting pan, add reserved giblets, neck and wings, place in the oven and turn oven temperature to 350F. After about 15 minutes, turn birds on the other side and cook an additional 10 minutes. Turn the bird breast up and cook another 20 minutes, basting the bird as it renders fat. In all, cook about 9 minutes per pound or about 45 minutes for a 5-lb duck, about 7 minutes per pound for an 11-lb goose. Remove the bird from the oven and set the bird aside on a platter. Remove any trussing and serve with sauce. Smooth peanut butter 0.50c 5737 Heavy cream 0.50c 5737 Unsalted dry-roasted Dress chicken. Wash carefully. Cut off neck. Remove wings by cutting through wing joint close to body. Fold wings by putting tip back of shoulder joint. Remove legs by cutting through skin close to body. Bend the legs back to separate the joints. Cut through the flesh. Separate thigh from drum stick. Separate breast from back by cutting through the skin just below the breast bone. Insert the knife beneath the edges of the breast bone. Follow up the ribs to the shoulder. Disjoint. Cut through the flesh. Bend the back of chicken to break the back bone. Cut into back and rib sections. Cut through breast of chicken, separating the portion containing the wish-bone from the remainder. Cut remainder of breast in 2 portions if desired. The Household Searchlight 8.00oz 5737 Evaporated milk 1.00c 5738 White c ~-------------SOLE FOOD-------------------------------------------- The into steaks for grilling, or leave it whole for baking or poaching. But if confronted by a thin Dover sole when craving fish and chips, or a pudgy salmon when you want slivers of gravlax, it's good to know how to fillet the fish yourself. While both flatfish and roundfish can be filleted, they are approached differently. A flatfish is easy to spot; it looks as if it has been run over by some underworld tractor. Flatfish swim horizontally along the sea bottom, with both eyes facing upward. You can obtain four nearly equal fillets from a flatfish, one from either side of the backbone on both sides. To fillet a flatfish (sole, flounder, turbot, Pacific halibut): Peel it by laying it flat on a counter with the dark side up and the tail towards you. Slice off the tail, and insert the tip of a knife until you have a grip on the skin. Holding the tail in place, pull the skin back towards the head, over the head, and then down the light colored side. Lay the fish on the counter with its eyes facing up. Cut down the backbone along the center of the fish, then hold your knife at an angle at the head end of one fillet. Lift the fillet with one hand, while scraping gently with small strokes, using the bone structure to guide the knife. Cut away the second fillet from the first side. Turn the fish over and repeat the process. Roundfish, shaped like a tube, have a center backbone, separating two thick fillets. A line of bones extends upward from the spine, and a pair of bone creates an oval on the lower side of the fish, enclosing the entrails. You can create four fillets, but usually one is cut from each side. To fillet: Lay the fish on one side, with its tail towards you. Slice along the backbone from head to tail, exposing the backbone. Hold a knife parallel to the top ribs, cut down the length of the fillet, using short strokes to detach it completely. Turn fish around, hold it by the exposed backbone, and slice the other half of the fillet free. Flip the fish over, and fillet the other side. To skin fillets, lay them skin side down, and hold the tail end. Insert the knife at the shallow end and scrape along the skin to separate the it from the fillets. Run your fingers all along the top of the fillet and feel for pesky little bones. They can easily be removed with tweezers, a gesture that will be greatly appreciated by all who eat it. 40 White chocolate bars 3.00oz Many recipes calling for peppers--sweet bell or fiery chilie--bury the elusive line "roasted, peeled, seeded and. " in the ingredient listed. There are many ways to accomplish this task. No caveats are necessary for sweet bell peppers, but exercise certain precautions in handling chilies containing potent oils. Old-fashioned cookbooks call for wearing rubber gloves when handling chilies. Instead, cut hot chilies on a plate that can be washed in the dishwasher, wash your hands thoroughly with soap and water after handling them, and never touch your skin until you've washed your hands. And don't handle hot chilies under running water, since that spreads the oil vapors upward to your eyes. Achieving perfect peppers is a two-part process, heating and then cooling them, so the skin separates from the flesh. For recipes like pepper salad, in which the peppers should retain firmness, it is better to roast and chill them quickly. For recipes such as a sauce in which the pepper is pureed, more tender peppers are desirable. When roasting hot chilies, make a small slit at the stem since they occasionally explode. Here are ways to heat peppers: o For a large number of peppers, and to retain the most texture, lower peppers gently into 375F oil and fry until the skin blisters. Turn them with tongs when one side is blistered, since they will float on the surface. This method is also the most effective if peppers are not perfectly shaped, since it is difficult to get the heat from a broiler into the folds of peppers. Here are other ways to heat peppers: o Place the peppers 6 inches from the broiler element of the stove, turning them with tongs until all surfaces are charred. o Place the peppers 4 inches above a hot charcoal or gas grill, and turn them until the skin is charred. o Place a wire cake rack over a gas or electric burner. o Set the gas or electric burner at the highest temperature, and use tongs to turn the peppers on a wire cake rack until all surfaces are charred. o Place the peppers on a rack on a cookie sheet in a 550F oven until totally blistered. Only use this method for a sauce or other recipe in which the peppers are destined to be pureed. For cooling peppers, the options are not as plentiful: o Place them in ice water. This stops the cooking action immediately, and cools them enough to peel them within a minute. o The alternative is to wrap the peppers in a plastic bag and allow them to steam. This separates the flesh from the skin, but it will be 20 minutes or more before they can be handled. If you wrap peppers in a plastic bag to cool, they will soften in the time it takes for them to cool enough to be handled. There are no choices to make for the final step: Pull the skin off and remove the seeds. The bell can now be rinsed under cold water. 1.00ts 5741 Salt 0.25ts 5741 Powder ~---------RIDE THE GRAVY TRAIN-------------------------------------- chicken or a light wine sauce to nap a seared steak, the basis for easy and wonderful enrichments for sauteed, fried or roasted dishes is what's left sticking to the bottom of the pan. The process of turning a messy-looking skillet into an ethereal, richly flavored liquid in a matter of minutes is called deglazing. That's because the brown bits are caramelized meat juices that escaped while the food was cooking. They will meld with the liquid, and can then be augmented with anything from salt and pepper to fresh herbs and lemon zest. It not only makes a great sauce, it also renders the pan virtually clean. The only caveat is to brown the food without burning the juices. Even if you start with high heat to sear a piece of meat, reduce the heat to medium high so that the juices don't burn. This is especially important if you are cooking food in batches. The first round of beef cubes might be fine at high heat, but keeping the heat there will burn the brown bits as quickly as the tropical sun will scorch a fair-skinned person. The first step to deglazing is to degrease the pan. If you were pan- frying, pour the grease into a measuring cup, and see if any meat juices sink to the bottom. If there is a layer, carefully pour off the grease, reserving the liquid at the bottom to add to the sauce later. If the food was sauteed, there won't be enough juice to worry about, so just dispose of the fat. You now have a choice to make. Do you want to saute a chopped onion, a few shallots, or a clove or two of garlic as part of your sauce? If so, add some fresh butter or oil to the skillet and saute the vegetables over medium heat, stirring frequently. The moisture in the vegetables will start to coax the brown bits off the bottom of the pan. Then add whatever liquid you are using, with the pan over medium high heat. Your liquid can be stock, wine, fruit juice, water, cream or some combination. The basic amount for a deglazing sauce is 1/2-to-2/3 cup for a 10- or 12-inch skillet. Raise the heat to high and stir the liquid, scraping it all across the bottom of the pan to dislodge the brown bits. You want to boil the liquid down rapidly until it has reduced in volume by 1/2. It should have an almost syrupy consistency. When it has a syrupy consistency, lower the heat to low and taste the sauce for seasoning. You can stir in some fresh or dried herbs, a bit of salt, if needed, or a few grinds of pepper. 0oz ~----------WOK AROUND THE CLOCK------------------------------------- Spr spatulas toss food high into the air above the pot. Tie a tea towel around your head and make noises like a samurai warrior. You'll have your family or friends laughing hysterically, but chances are you won't be cooking effectively. Speed and control are the keys to a successful stir-fry. The ancient Chinese invented stir-frying as one of their more than 50 methods of food preparation. However, many recipes now use the technique for many non-Asian dishes. It's quick, requires little fat, and leaves food with a toothsome texture we enjoy today. While it's possible to adapt many recipes to stir-frying, oil rather than butter should be used. Dairy solids in butter burn at a very low temperature--about 250F--so it can only be added as a flavoring agent once food is cooked. Oil, on the other hand, doesn't begin to smoke until more than 400 degrees, so it's a better choice. Another key principle: Never place too much food in a wok or skillet at a time. Food must be able to be seared all over, without steaming from being buried under a layer of food. Stir-frying itself is a very quick process, so the food must be sitting in bowls or dishes placed within arm's reach, ready to be cooked. Cut all the pieces the same size, have your seasonings at hand, and make sure that any partial cooking of vegetables--such as blanching broccoli or carrots--is complete. If your grocery store has a salad bar, it can save a lot of preparation time. Go through the salad bar and measure out just the ingredients needed for a recipe. Place the wok or skillet over a high flame, and heat it very hot. Listen for the sound of sizzles. If a few drops of water evaporate immediately, the pan is ready. Add the required amount of oil to the pan, and swirl it around gently to coat all sides. At this point, it's time to add the food, and keep it moving in the pan. If stir-frying in a wok, use a wire mesh spoon designed for the job. If stir- frying in a skillet, use a spoon that will reach to all places on the bottom, and with which you can keep food moving. It's important to add ingredients in the order given, and stir constantly. In some recipes, liquid is added and the pan is covered for a brief time. In other recipes, it's fry and eat. Whatever the method--wok or skillet--you can stir-fry dinner in less time than it takes to watch a commercial on the evening news. 3.00tb Prepare chicken for roasting. Draw skin of neck smoothly over back. Fold wing tips under. Press wings and legs against body. Thread a large needle with white twine. Use double. Press needle through one wing at middle joint, through end of neck skin, and through second wing at middle joint. Pull cord firmly under breast and up across legs and thighs. Draw the legs close together, covering the opening made for drawing the fowl. Cross the string over the legs and tie them to the tail. Skewers may be used to hold wings and legs against body. If desired, the wings may be folded tightly in position over the folded neck skin and the legs slipped through the vent opening. The Household Searchlight tb 9314 Diced onion 2.00c 9314 Diced chicken 2.00tb Combine all ingredients;mix well. Add flour as necessary to thicken. 2.00c 9314 Tabasco sauce 4.00tb 9314 Diced jalapeno pepper 1.00c 9315 Fish fillet (e.g. sole, 0.50lb * This does not alter the flavor, but stretches the berries Measure ingredients into a two quart mixing bowl and mix well. Pour into unbaked pie shell. Cover with top crust and bake @ 375 degrees for about one hour or until nicely browned. Makes one 9" pie. 0.00 p 19218 Peanut oil for frying the 2.00c q 19218 -leeks Heat oil in large, deep skillet. Add onions and cook until tender but not browned. Place tomatoes in blender or food processor and blend until chopped but not pureed. Add tomatoes and chiles to onion and cook 5 minutes. Add water, salt, sugar and pepper and cook 5 minutes longer. Break each egg, one at a time, onto small plate and slide into hot water mixture carefully so as not to break yolk. Arrange 1 cheese slice on top of each egg. Cover and cook gently 5 to 8 minutes, or until eggs are set and cheese is melted. 3.00tb v 19219 Chopped onion 0.50c a 19219 Diced celery 0.50c b 19219 Oil 1.00tb c Roast and peel the chiles poblanos, then devein and cut into strips. Cut the fungus from the corn cobs and chop it roughly. Set aside. Heat the oil and cook the onion and garlic, without browning, until they are soft. Add the chile strips, huitlacoche, epazote, and salt and cook over a medium flame until the mixture is soft and the liquid from the fungus has evaporated--about 15 minutes. Makes enough filling for 12 quesadillas. The Cuisines of Mexico Diana Kennedy g Preheat oven to 350*. Combine first 4 ingredients in a large mixing bowl; add eggs and oil, stirring until dry ingredients are moistened. Do not beat. Blend in 1 1/2 tsps. vanilla extract, pineapple,bananas and one cup pecans. Bake for 25-30 minutes or until cake is done. Remove from pans and cool completely. Prepare cream cheese frosting by combining cream cheese and butter; cream until smooth. Add powdered sugar, beating until light and fluffy. Stir in remaining vanilla. Spread frosting between layers and on top and sides. Spinkle with remaining pecans. 0.67c l 19220 Of white figs 3.00lb a 19220 Oranges 3.00 b 19220 Sugar (3 3/8 pounds) 6.75c Soak beans overnight. Drain and place on cookie sheet. Freeze several hours. cook frozen beans in double amount of water with onion in it or cook in a pressure cooker instead of freezing first. Blend cooked beans (pureeing while still warm makes blending easier) and onion a little at a time, using as much water as necessary to keep blender going. Add garlic cloves, soy sauce and lemon juice to taste along with beans. If you're using cumin, add it now. When all beans have been blended with other ingredients to a thick sauce, place in a large bowl. Add one jar of tahini and mix well, adding more tamari, garlic, or lemon juice if a stronger flavor is desired. (add more water for thinner consistency. ) Place on a shallow dish, spread smoothly and sprinkle with paprika and parsley. Serve with pita strips, use as a sandwich spread, or stuff into celery. VARIATIONS: a) Avocado Hoomus: mash in 1 large ripe avocado b) Eggplant Hoomus: mash in one medium baked eggplant (no skin) and mix with cumin added to garbanzo tahini blend. /\/\ara kent 1.00 -1 -1.00 -1.00 -1.00 cak 19210 White Chocolate Chip Cookies With Macadamia Nuts Chocolate 30833 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19211 White Chocolate Chip With Macadamia Nut Cookies Chocolate Combine chickpeas with their juice with baking soda & bring to a boil. Immediately remove from heat, drain & rinse thoroughly. In a food processor, combine chickpeas, tahini, garlic, lemon juice, salt & 1 Tb of water. Blend till creamy. Add rest of the water if mixture apears too thick. Refrigerate. Heat olive oil & fry pine nuts till golden brown. When ready to serve, sprinkle over hummus. Serve cold with pita bread. 0 -1 -1.00 -1.00 -1.00 sau 19213 White Chocolate Ice In a jar or bowl, place oil, red pepper, black beans, garlic, sherry, sesame oil and salt. Cover tightly with foil. Set jar on rack over simmering water; cover and steam for 45 minutes. Cool, cover and refrigerate indefinitely. Serve at room temperature. Makes 1/2 cup ite Chocolate Mousse Cheesecake With Sun-Dried Cherries Pies Chocolate 30840 10 -1 -1 -1.00 -1.00 -1.00 -1.00 - HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl. Cover cabbage with boiling water and let stand five minutes. (If cabbage is very large, repeat this process after you've stuffed half of the leaves). Combine meat, onion, rice, egg, salt, pepper and paprika. Drain cabbage and remove leaves, cutting off the thick end of the stem. Put about two tablespoons of filling on a leaf. Fold sides in and roll. Place seam side down in a slow cooker. Spread sauerkraut on top. Add tomato sauce and water. Cook on low six to eight hours. Remove rolls, blend sour cream with sauce and serve with cabbage rolls. Servings: 4 -1.00 cak 19217 White Christmas Candies 30846 30 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 19218 White Clam Chowder With Leeks Wash and cut up chicken, discarding excess fat. In a large pot, saute onions in oil until limp. Add chicken, including heart and gizzard, salt and pepper to onions. Brown chicken quickly, then add paprika. Cover and simmer for 30 minutes or until chicken is done. Meanwhile, make dumplings: Mix the flour, salt, eggs and water in a large mixing bowl until smooth. Dough should be thick, but not running. Set aside for 10 minutes. Bring 6 quarts water to a boil in a large pot. Holding bowl with dumpling batter over water, cut teaspoon size lumps of batter from edge of bowl into boiling water. Dip knife in the hot water from time to time so batter won't stick to knife Stir dumplings from time to time. Cook until the dumplings are firm and floating on the surface of the water. Remove with a strainer or slotted spoon. Add well drained dumplings to the cooked chicken and accumulated juices; heat through. Stir in sour cream and mix well; do not boil after adding sour cream. Serve immediately. Serves 6. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 19222 White Fruit Cake Pies 1941 30857 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19223 White Fudge Candies Remove skin from chicken and place in large pot. Add carrots, onions and parsnips. Salt and pepper to taste. Add water and simmer about 1 hour. Add apples to chicken broth. Simmer until apples are tender, about 15 minutes. In separate casserole, combine flour, sour cream and paprika. Mix well. Remove chicken mixture from heat. Add 2 cups broth to sour cream and mix well. Add more broth and stir until mixture is thick and smooth. Stir in sugar. Add chicken and vegetables to broth and mix well. Serve immediately. Makes about 6 servings. Worcestershire Sauce 1.00T d 11245 Hot Pepper Sauce 0.12t e 11245 Clove Garlic, Finely Chopped 1.00ea f 11245 Catsup 1.00c Noodles Put steak cubes, onion, garlic in crockpot. Stir in flour and mix to coat steak cubes. Add all remaining ingredients except sour cream. Stir well. Cover and cook on Low 8-10 hours Add sour cream 30 minutes before serving, and stir in thoroughly. (High: 4-5 hours, stirring occasionally. ) Serve over hot buttered noodles. Hulled 1.00qt a 11246 Lemon Juice 0.75c Cut the beef into 1/2-inch cubes, discarding the bone and fat. In a Dutch oven, melt the margarine and add the meat, stirring to brown on all sides. Remove the meat cubes as they brown. Saute the onion and garlic in the drippings until they are soft. Stir in the paprika, salt, and caraway seeds; cook for 1 minute. Stir in the meat, Coca-Cola, wine, and tomatoes. Cover tightly; simmer about 1-1/2 hours or until the meat is fork-tender. In a bowl, blend the flour with a little water to make a smooth paste; stir into goulash. Serve with hot noodles. 11246 Ice 1.00x g 11247 Instant Chicken Bouillion OR 4.00t a 11247 Boiling Water 2.00c b 11247 (1 pk) Sour Creem Dredge meat in flour, then brown pork in hot oil in roasting pan in 400'F. oven for 15 minutes. Add paprika and onion, water, caraway seed, garlic and salt. Cover tightly and bake at 325'F. until meat is tender. Add peppers, tomatoes, and stock. Simmer covered for 15 minutes. Stir in VEG-ALL. Simmer covered for 15 minutes. Serve with wide noodles or rice. 3.00ea f 11247 Lemon Juice Heat oven to 375 degrees. In skillet, brown ground beef and onion; drain. Stir in barbecue sauce, brown sugar and beans; heat until bubbly. Pour into 2 1/2-qt casserole. Separate dough into 10 biscuits; cut each biscuit in half crosswise. Place biscuits cut-side-down over hot meat mixture in spoke fashion around edge of casserole. sprinkle over biscuits. Bake for 22-27 minutes or until biscuits are golden brown. b 11248 Large Heat salad oil in large skillet over medium heat. Mix flour and 1 teaspoon salt; coat chicken pieces. Cook chicken in oil 15 to 20 minutes or until brown. Drain fat from skillet. Add green bell pepper and onions. Mix garlic, tomato sauce, water, 1 tsp salt, oregano, pepper, thyme and mushrooms with liquid; pour over chicken and heat to boiling. Reduce heat; cover and simmer 45 minutes or until chicken is tender. Serves 4 to 5. f 1124 Fry the apple and onion in a little oil until lightly cooked. Add flour and slowly stir in milk and bouillon. That will make a lumpy white sauce. (The lumps are from the apple and onions and are not your fault. ) Add tuna, breaking it up well, and sprinkle in the curry. Mix well. Serve over hot noodles which take nine minutes to cook and should have been started back while the apples and onions were cooking. If time is not a problem, serve this over rice. (Now that should have been started BEFORE the apples and onions. ) 1901 Fresh cilantro, finely 2.00tb 1901 minced 0.00 1901 Champagne or white wine 1.00tb 1901 vinegar Sift flour, sugar, baking powder and salt into mixing bowl of electric mixer. Add shortening. Add 2/3 cup of the milk and the flavoring. Beat until perfectly smooth (about 100 strokes by hand or 2 minutes on medium speed with electric mixer). Add unbeaten egg whites and remaining milk. Beat until well blended or for same period of time or strokes as given above. Pour into 2 greased and floured 8" round cake pans. Bake 25 to 30 minutes @ 350degrees. 1901 Salt to Servings: 6 Saute the green pepper in the butter, then blend in the flour and seasonings. Gradually add the milk and cook, stirring constantly, until thickened. Add 1 1/2 cups of the Cheddar Cheese and stir until melted. Add the macaroni and ham, blending well, and pour into a 1 1/2-quart casserole. Top with the remaining Cheddar Cheese and continue to bake until it melts. filets (soft flesh fish 0.50lb 1902 In a large non-aluminum (preferably glass or glazed cast iron) bowl make a marinade by combining the burgundy, thyme, bay leaves, garlic, and black pepper. Place all the beef in the bowl and mix lightly to coat the meat well. Cover and refrigerate overnight. (If time is short marinate for 2 hours at room temperature. )~ 2. Place the chicken breasts in a saucepan with enough water to cover. Add 1 teaspoon salt and simmer over low heat for 1/2 hour. Remove the chicken reserving the liquid. Chop the chicken breasts fine and reserve. Meal the oil in a large heavy pot. Add the onions and cook until they are translucent. Meanwhile, drain the beef, straining and reserving the marinade. Mix the beef and pork together, then combine the meats with the ground chile, cayenne pepper, oregano, cumin, rosemary, and the rest of the salt. Add this meat and spice mixture to the pot with the onions. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Add half the marinade, the reserved chicken, tomatoes, both tomato sauces, jalapenos, and 1 tablespoon of liquid hot pepper sauce to the pot. Melt the butter in a heavy skillet over medium heat. Add the fresh chiles, mushrooms, and a small amount of the Sauterne and cook for 3 minutes. Add this to the pot. Bring to a boil and simmer, uncovered, for at least 3 hours. When the chili is cooking, from time to time stir in the remaining marinade, the remaining Sauterne, and beer. If more liquid is needed, stir in the water the chicken was cooked in. Taste and adjust seasonings. ~ 1903 Yellow cornmeal 2.00tb 1903 White perch scaled and 4.00 1903 Sprinkled inside and out 0.00 *Whether home cooks throw in that extra 1/3 egg is up to them, but baker and Rio Grande store manager Janine Gwaltney believes it makes a difference. "Too much egg and the cake falls in the center," she says. Grease a Bundt pan. Dust with fine bread crumbs and chill. Preheat oven to 350 degrees. Melt the chocolate with the shortening. Combine eggs, water, milk, and vanilla. Blend well. Mix flour, sugar, soda, and salt thoroughly. (If you don't, the flour will clump in the batter. ) Gradually add dry ingredients to liquid ingredients, blending on low speed of mixer until just mixed, scraping bowl well. Pour into pan and bake until done, 50-65 minutes. Cool in the pan 30 minutes. Turn out on a cake rack and glaze with icing. Icing: While cake is cooling, heat the sugar in the evaporated milk in the top of a double boiler until the sugar is dissolved. (The mixture will not feel grainy when rubbed between the fingers. ) Melt butter and chocolate together. Combine with chocolate mixture. You may add one to two tsp hot water to the icing to enhance the sheen. Pour icing over the cake. ed 9.00tb 5745 FOR THE CAKE --------- 0.00--------- 5745 Mooli, white radish (2 lb) 1.00 5745 Rice flour Cream butter and sugar. Add egg, vanilla, and walnuts. Beat by hand until well mixed. Add flour. Make into one or two rolls and refrigerate. When ready to bake, cut in thin slices (size and thickness of half dollar). Bake at 350 F for 4 minutes. Watch carefully as they tend to burn easily. Cool 30 seconds before removing from cookie sheet. SH --------- 0.00--------- 5745 Oil Cream shortening. Gradually add sugar, beating until fuffy. Sift dry ingredients together. Add alternately with ice water and flavoring, if desired, to creamed shortening. Fold in stiffly beaten egg whites. Bake in 2 greased cake layer pans at 350 degrees F. for 30 minutes. Makes 1 layer cake. 5745 Garlic cloves 2.00 5745 - finely chopped Grind marshmallows and dates, add 1/2 pt. cream. Mix and roll in loaf. Chill, slice and serve with whipped cream. 1.00 5745 Light soy sauce 2.00tb 5745 Dark soy sauce 1.00ts 5745 Sugar Preheat teapot with boiling water; discard water. Add lemongrass and boiling water, steep 8 to 10 minutes; strain. Allow to cool, sweeten to taste, and serve in tall glasses with ice. 5745 Fresh beansprouts 0.33c 5745 - rinsed and drained 0.00 574 Blend together butter and crisco. Add powdered sugar and flavoring a little at a time until well mixed. Beat until thoroughly mixed. Will frost 2 9" cakes or one oblong. 00 5746 Honey 0.25c 5746 Finely crushed vanilla wafer 2.50c Preheat oven to 450 degrees. For crust,combine flour and salt in mixing bowl. Cut in shortening with pastry blender or 2 knifes until mixture is uniform. Add water;toss lightly with a fork until dough forms a ball. Divide dough into 2 parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted 9" pie plate. Gently, ease dough into pie plate,being careful not to stretch dough. Trim edge even with pie plate. For apple filling:Combine all ingredients in mixing bowl. Stir until mixed well. Spoon into unbaked pie shell. Use remaining half of dough to roll top crust,as instructed for bottom crust. Lift onto filled pie. Trim 1/2" beyond edge of pie plate. Fold top edge under bottom crust;flute as desired. Cut slits or design in top crust to allow steam to escape. Brush top crust with milk;sprinkle with white sugar. Bake @ 450 degrees for 20 minutes. Reduce heat to 350 degrees;bake an additional 25 to 30 minutes or until crust in golden brown. Cool and serve . ttp://ad.linkexchange.com/4/X209458/logoshowad?free">
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One Devils Food cake mix All ingredients called for in mix, except the required liquid. One can cherry pie filling. Make cake as called for in directions, substituting the cherry pie filling and almond extract for the liquid called for. Bake in greased 9 x 13 pan per directions on the box. Icing: bring to a boil 1 stick margerine, 6 Tblsp milk, 4 Tblsp Cocoa pour over 1 pound sifted confectioners sugar, stir 'til smooth pour over hot cake, fresh out of the oven. Let cool til icing is firm. This has to win the prize for the best fast & easy chocolate goodie I've had in years! Trim off large leaves of broccoli. Remove tough ends of lower stalks, and wash broccoli thoroughly; cut flowerets and stems into thin slices. Combine broccoli, onion, and 1/4 cup water in a saucepan; cover and cook over medium heat 6 to 8 minutes. Drain thoroughly, pressing out moisture with paper towels. Combine next 8 ingredients. Stir in vegetables, and pour mixture into a greased 10-inch pie plate. Sprinkle with Parmesan cheese; bake at 350^ about 30 minutes or until set. Let stand 10 minutes. YIELD: One 10-inch pie. 9=XK@ 9=XK@ SVWUj Brown, drain and crumble bacon. Put in bottom of 11X7 greased dish. Top with onion and cheese. Put rest in blender for 1 min. Pour into pan. Bake at 350 until tests done with knife (35-45 min) Preheat oven to 400. Grease pie plate, 10x1 1/2" Sprinkle ham, cheese and onion in pie plate. Beat remaining ingred. 15 sec. in blender on high speed. Pour into pie plate. Bake 35-40 min. or til knife comes out clean. Cool 5 min. VARIATION; Substitute 2 c. fully cooked smoked ham for the bacon, cut-up. 1/2 RECIPE: Use 1 qt square or round casserole. Decrease onion to 2 tb. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. HIGH ALT: Bake about 45 min. For 1/2 recipe: use 1 1/2 qt round or 1 qt square casserole. Bake 30-40 min. ,6=~( d&O 5Ci Preheat to 350F. Grease pie plate, 9x 1 1/4". Beat milk, butter, vanilla, eggs, granulated sugar and Bisquick till smooth, 30 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, about 30 minutes. Cool completely. Arrange bananas slices on pie. Beat whipping cream and powdered sugar in chilled bowl till stiff; spread over top. Zeeg}hd Prehat oven to 350F. grease pie plate 9x1 1/4". Beat eggs, margarine and chocolate till smooth, 10 seconds in blender on high or 30 seconds with hand beater. Add brown sugar, Bisquick and granulated sugar. Beat till smooth, 1 minute in blender on high (stopping occaisionally to scrape down sides) or 2 minutes with hand beater. Pour into plate; sprinkle with nuts. Bake till knife inserted in centre comes out clean; about 35 minutes. Cool. ii'3\ Heat oven to 350. Grease pie plate. Beat all ingredients until smooth, 30 seconds in the blender on high, or 1 minute with hand beater. Pour into pie plate. Bake until knife inserted in center comes out clean, about 30 minutes. Cool 5 minutes. Serve with fresh fruit, if desired. --- a Combine all ingredients except coconut in a blender; blend at high speed for 15 seconds or until smooth. Pour into a greased 10-inch pie plate. Sprinkle coconut on top, if desired. Bake at 350^ for 40 to 45 minutes or until knife inserted in center comes out clean. Cool completely before cutting. YIELD: 1 10-inch pie. Heat oven to 350. Grease a 9" pie plate. Beat milk, vanilla, eggs, sugar and baking mix in blender on high. Add cream cheese. Cover and blend on high 2 min. Pour into pie plate. Bake 40-45 min. or til center is set; cool. Mix Cheesecake topping;carefully spread over top. Serve with canned pie filling or fresh fruit if desired. HIGH ALT: Bake 45-50 min. Heat oven to 400. Grease pie plate, 10 x 1 1/2". Beat all ingred. except pie filling and Streusel until smooth, 15 sec. in blender on high or 1 min. with hand beater. Pour into plate. Spoon pie filling evenly over top. Bake 25 min. Top with Streusel. Bake until streusel is brown, about 10 min. longer. Cool; refrig. any remaining pie. STREUSEL: Cut margarine into Bisquick, brown sugar and cinnamon until crumbly. *5&uvupU Heat oven to 400. Grease 10" pie plate. Drain pie filling, reserving syrup. Beat all ingred. except cherries and reserved syrup til smooth, 15 sec. in blender on high. Pour into plate. Spoon cherries evenly over top. Bake until knife inserted in center comes out clean, 30-35 min. Cool 5 min. Serve with warm reserved syrup and , if desired, sweetened whipped cream. NOTE: Pie can be prepared ahead and refrigerated up to 12 hrs. Increase baking time to 35-40 min. * 8-oz packages, cubed and softened ** 2 1-oz squares, melted *** Or any other coffee-flavored liqueur Mix all ingredients except chocolate topping in a mixer; beat at HIGH speed 2 minutes, scraping bowl often. Pour into a greased 9-inch pie plate. Bake at 350^ for 25 minutes or until puffed with a dry center. Cool 5 minutes; carefully spread chocolate topping on top of cheesecake. Chill 3 hours before serving. YIELD: One 9-inch pie. CHOCOLATE TOPPING: Combine first 3 ingredients in a small saucepan; cook over low heat, stirring constantly, until chocolate melts. Remove from heat, and stir in Kahula and vanilla; cool. N`f@` Preheat oven to 350. Put everything in blender for 1 min. pour into pie plate. Bake for 30 minutes until tests done with knife. Cool completly and top with whipped cream. =HadK +%%Q6 Heat oven to 350F. Grease pie plate, 9x1 1/4" or 10x 1/2". Place all ingredients in blender container. Cover and blend on High 15 seconds. Pour into plate. Bake till knife inserted in centre comes out clean, 50 to 55 minutes; cool. Heat oven to 350 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle relish evenly in plate. Beat remaining ingredients except whipped cream until smooth, 30 seconds in blender on high or 1 minute with hand beater. Pour into plate. Bake until knife inserted in center comes out clean, 35 to 40 minutes; cool. Refrigerate at least 6 hours but no longer than 24 hours. Garnish with Whipped Cream. I8dmE* Preheat oven to 325F. Grease pie plate, 10"x1 1/2". Mix apples and spices; turn into plate. Beat remaining ingredients except for Streusel till smooth; 15 seconds in blender or 1 minute with hand beater. Pour into plate. Sprinkle with Streusel. Bake till knife inserted in centre comes out clean, 55-65 minutes; cool. STREUSEL: Mix 1 cup Bisquick, 1/2 cup chopped nuts, 1/3 cup packed brown sugar and 3 Tbsp firm margarine or butter till crumbly. Heat oven to 400. Grease pie plate, 9 x 1 1/4". Sprinkle zucchini, tomato, onion and cheese evenly in pie plate. Beat remaining ingred. 15 sec. in blender on high. Pour evenly in pie plate. Bake about 35 min. or til knife inserted comes out clean. Let stand 5 min. before cutting. Garnish with tomato and zucchini slices if desired. 1/2 RECIPE: Use 1 qt. square or round casserole. Decrease Parmesan cheese to 2 tb. Divide remaining ingred. by half. Decrease bake time to about 30 min. HIGH ALT:bake about 50 min. For IMPOSSIBLE CHICKEN GARDEN PIE use 10 inch pie plate. For 1/2 recipe plain garden pie, use 1 1/2 qt round or 1 qt square casserole. For 1/2 Recipe Impossible Chicken Garden Pie, use 1 1/2 qt round or 1 qt square casserole and bake about 35 min. VARIATION: Make an IMPOSSIBLE CHICKEN GARDEN PIE by adding 2 cans (5 oz ea) chunk chicken, drained, or 1 c. cut-up cooked chicken with the veg. >
* Grease 10" pie plate. Cook onions til softend, 6-7 min. Bake 30-35 min. For 2 servings, bake 20-25 min. 3.00tb c 11034 Salt Preheat oven to 350~. In a greased 8" square pan, mix Bisquick, 1/2 C sugar and 3 T cocoa powder. Stir in milk and vanilla until blended. Sprinkle evenly with remaining sugar and cocoa powder. Pour water over top. DO NOT STIR. Bake 40 minutes or until top is firm. Dust lightly with confectioner's sugar if desired. Spoon into dessert bowls while hot. Tastes great with a scoop of vanilla ice cream or whipping cream on top. g 11034 Fat; melted Approx. Cook Time: :40 Preheat oven to 400F. Grease pie plate, 10x1 1/2". Mix two cups cheddar cheese and macaroni, sprinkle in plate. Beat remaining ingredients except for 1/4 cup cheese till smooth 15 seconds in blender. Pour into plate. Bake till knife inserted in centre comes out clean, about 40 minutes. Sprinkle with 1/4 cup cheese. Bake till cheese melts, 1-2 minutes. Cool 10 minutes. c 11035 Mashed bananas (3 * Use 2 or 3 ripe tomatoes or to taste. Heat the oven to 375 degrees F. Cook and stir the meat in a large skillet until brown. Drain off the excess fat. Season the meat with the salt and pepper, then set aside. Mix the cheese, sour cream, mayonnaise and onion and set this mixture aside. Stir the baking mix and water together until a soft dough forms. With floured fingers, pat the dough in a greased baking pan, 13 X 9 X 2-inches, pressing the dough 1/2 inch up the sides of the pan. Layer the meat, tomato slices, and green pepper onto the dough. Spoon the sour cream mixture over the top and sprinkle with the paprika, if used. Bake uncovered until the edges of the dough are light brown, 25 to 30 minutes. Cool 5 minutes and then cut into squares. walnuts 0.50c j 11036 Whole wheat flour 8.00c a 1103 Preheat oven 400F. Heat butter and oil in large frypan. Toss in mushrooms and cook over medium-high heat for 4 to 5 minutes. Season. Spread mushrooms, green onions, cheese and tarragon in bottom of greased 10 inch pie plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater till smooth and pour over vegetable mixture. Bake in preheated 400F oven for 30 to 35 minutes or till top is golden and pie is cooked. Let stand 5 minutes before serving. Granish with tomato and parsley. 6 Corn oil 3.00c f 11036 Yeast 3.00pk g 11036 Salt 2.00tb h 11037 Water 0.67c a *3 1/2 c. sliced fresh peaches may be substituted. Heat oven to 375. Grease 10" pie plate. Pat peach slices dry; place in plate. Sprinkle with cinnamon and nutmeg; toss. Spread evenly in plate. Beat remaining ingred. except Streusel and sweetened whipped cream until smooth, 15 sec. in blender on high. Pour into plate. Sprinkle with Streusel. Bake until knife inserted in center comes out clean, 40-45 min. Top each serving with whipped cream. STREUSEL: Cut butter into bisquick and sugar until crumbly; stir in almonds. HIGH ALT>Decrease baking mix to 1/3 c. ; add 1/4 c. flour. Bake about 50 min. Crust may not form. f 11037 Molasses 0.50c g 11037 Salt 2.00tb h 11037 Whole Wheat Flour 12.00c Preheat oven to 350F. Grease pie plate, 9"x1 1/4" . Sprinkle pecans in plate. Beat remaining ingredients till smooth; 15 seconds in blender on High or 1 minute with hand beater. Pour into plate. Bake till knife inserted in centre comes out clean, 50-55 minutes. Cool. 11038 Sugar 1.00tb c 11038 Scalded Milk 8.00c Combine milk, butter, eggs, sugar, biscuit mix, pumpkin and pie spice to taste in blender. Blend until mixed. Turn into greased 9-inch pie pan and bake at 400F 25 to 35 minutes, or until knife inserted halfway between center and rim comes out clean. Cool. Serve with whipped cream, if desired. 11038 Molasses 0.50c g 11038 Salt 2.00tb Heat oven to 350F Grease pie plate, 10 x 1 1/2". Beat all ingredients in blender on high speed 1 minute or until smooth. If your blender doesn't hold 5 cups, beat the mixture with a mixer on medium speed about 2 minutes or until smooth. Pour into pie plate. Bake 50 to 55 minutes or until knife inserted in center comes out clean. Serves 8. High Altitude Directions (3500 to 6500 ft. ): Bake about 55 minutes. b 11039 Flour, whole wheat Salt and pepper * Ham or chicken should be cooked This contains meat, vegetables, cheese, eggs, and milk combined with Bisquick to form its own crust. Sprinkle green beans, mushrooms, onion, ham or chicken, and cheese in a deep 10" pie plate. In blender place milk, Bisquick, eggs, salt and pepper to taste. Blend 15 seconds on high speed. Pour over the above. Bake in preheated 400 degree oven for 30 minutes. Remove from oven and let set 5 minutes. Serve. 039 Shortening or sweet butter Heat oven to 375. Grease a 9" pie plate. Prepare Streusel Topping; reserve. Arrange rhubarb evenly in plate. Beat remaining ingred. til smooth 15 sec. on high in blender. Pour into plate. Sprinkle evenly with Streusel Topping. Bake until knife inserted in center comes out clean, about 40 minutes. Serve with sweetened whipped cream if desired. STREUSEL TOPPING; Cut butter into baking mix and brown sugar til crumbly; stir in nuts. HIGH ALT> Grease a 10" plate. Increase rhubarb to 2 1/2-3 c. Decrease baking mix to 1/4 c. ; add 1/4 c. Flour. c 11040 Water 0.50c d 11040 Honey 1.50tb e 11040 Butter, 1/2" pieces 2.00c f 11040 Egg Preheat oven to 400. Grease pie plate, 10x1 1/2", or square baking dish, 8x8". Cook and stir the gr. beef and onion in 10" skillet until beef is brown; drain. Stir in seasoning mix; spoon into pie plate. Beat baking mix, milk and eggs about 1 min with wire whisk or hand beater or til almost smooth. Pour into pie plate. Bake about 25 min. or til knife inserted in center comes out clean. Sprinkle with cheese. Bake about 2 min. longer or til cheese is melted. Cool 5 min. Garnish with lettuce, tomatoe and olives. FOR 1/2 RECIPE; Use 1 qt square or round casserole. Decrease baking mix to 1/2 c. , milk to 3/4 c. and eggs to 2. Divide remaining ingred. amts in half. Decrease beat time to 10 sec. in blender or 30 sec. with wire whisk or hand beater. Increase bake time to 30-35 min. HIGH ALT>For the 1/2 recipe only use 1 1/2 qt round or 1 qt. square casserole. no other adj. necessary. y beaten 1.00ea f Heat oven to 400F. Grease pie plate, 10 x 1 1/2". Mix turkey, celery, onion and seasonings in plate. Beat remaining ingredients 15 seconds in blender or 1 minute with hand beater. pour into plate. Bake till knife inserted comes out clean, 25 to 30 minutes. Cool 5 minutes. 1.00c b 11042 Baking powder 4.00t c Peel, core and coarsely chop apples. Put apples, onions, garlic and raisins into a saucepan. Add salt, sugar, vinegar and spices and mix well. Heat gently, stirring to dissolve sugar. Bring to a boil and simmer 30 minutes, stirring occasionally. Stir in tomato paste and continue cooking 7-8 minutes longer or until mixture is of a thick consistency with very little free liquid, stirring frequently. Meanwhile, wash 3 pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. Makes about 3 pint jars. NOTE: This chutney improves if stored at least 3 weeks before serving. Garnish with an Italian parsley sprig, if desired, and serve as an accompaniment to curries or with crusty bread and cheese. Put about 4 tbsp veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. minutes. Add 1/2 of flour; add water and honey; whisk until smooth. Cover bowl and let stand 1 1/2 hours. Combine remaining flour with butter, and flatten butter pieces. Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces. Turn dough onto lightly floured surface. Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour. * (I like sourdough, and I recommend not using a really dark type. ) Put everything but the bread and margarine into the blender/food processor/ other implement of destruction and blend until the herbs are medium chooped. Pour the resulting batter into a wide shallow dish. (She says it'll keep three days covered in the frig, if you plan meals that far ahead. I don't. ) Melt the margarine in a big skillet or frying pan. Soak one slice of bread at a time in the batter until pretty gloppy, then toss into the skillet and fry until the bottom is medium brown, then flip and cook about another minute. Serve right off the stove. wo 5 1/2" x 7" pieces. Cut each piece diagonally to form 4 triangles; roll from wide end to point. Place on ungreased cookie sheets. Curve ends to crescent shape. Beat egg with water; brush croissants with this and set them aside 1 hour. Reglaze with egg/water mixture. Bake at 375 degrees until puffed and brown. Let cool slightly and serve. Make a paste of chilli, garam masala, garlic, ginger and salt and rub into the chicken. Pour yoghurt over chicken and place in a large pan. Cook over a low heat and simmer for about 15 minutes until all the liquid has evaporated. Make a batter of the egg yolks, flour, mint and coriander and rub on chicken pieces. Let the chicken dry for a few hours. Whisk egg whites,heat oil in frying pan. Dip marinated chicken in egg white, fry until brown. Try spice variations in this recipe. Cheerz, Mark Herron. d push dough into a circle. Take out stone, slide dough onto it, top with sauce and pizza ingredients. Cook pizza 10 to 15 mins. PapiVer EnumPropPagespnpwprop.dll,TapePropPages InfPathPNPWTAPE.INF InfSectionTape_Inst DriverDescTape drive% shell command C:\QBWIN\QBWIN.EXE %1 ;line added by Ditto Tools% Contributed to the echo by: Tia Darrow Originally from: "Simply Simpatico" put out by the Junior League of Albuquerque Indian Fry Bread Mix dry ingredients. Cut in 1 tblsp. lard (or shortening) until crumbly. Add water and mix until a soft dough forms. Knead until dough is smooth and springy in texture. Make into 12 balls. Melt 1 tblsp. lard (or shortening) and brush on each ball of dough. Set aside for 30 ea 0-45 minutes. On a lightly floured surface roll ball to 4" circle. Then stretch to 7-8" in diameter. Poke a hole in center. Fry in oil at 365 ea 65 degrees until lightly browned, turning once. Serve with butter and honey. 0019228 0000019228 0000019228 0000019228 0000019228 0000019228 0000019228 0000019228 0000019229 0000019229 0000019229 0000019229 0000019229 0000019229 0000019229 0000019230 0000019230 0000019230 0000019230 0000019230 Heat ghee & saute onions & garlic till golden. Stir in ginger, turmeric, cayenne & garam masala in turn. Stir fry for 5 minutes. Add tomatoes & yogurt. Stir in salt & cook for 2 minutes. Pour in water & bring to a boil. Reduce heat & simmer for 10 minutes. The gravy is now ready to use. Makes 2 1/2 cups. 0019232 0000019232 0000019232 0000019232 0000019232 0000019232 0000019232 0000019232 0000019232 0000019232 The word, "Keema" refers to almost any ground meat casserole in Indian cuisine. Spices are sold or in shops specializing in Indian foods. If it is not available, substitute curry powder or curry paste and add it along with the tumeric and salt) Heat the oil in a skillet and add the onions. Cook, stirring, about 10 minutes, or til they are caramel colored. Add the garlic, ginger and chiles and cook 2 minutes longer. Add the ground meat and cook, stirring and chopping with the side of a heavy metal spoon to break up any lumps. Cook until the meat loses its raw look and starts to brown. Sprinkle with tumeric and salt and stir. Add the water, cover and cook over low heat about 25 minutes, stirring often to prevent browning and sticking. When ready, all the liquid should be absorbed. If it is not, uncover and cook till all liquid is evaporated. Stir in the garum masala, lemon juice and coriander. 019236 0000019236 0000019236 0000019236 0000019236 Heat oil or ghee in a saucepan. Add onion, Curry Powder, cayenne and ginger and cook gently 5 minutes, stirring frequently. Remove from heat and cool. In a blender or food processor, process cooled onion mixture, mayonnaise, tomato paste, Mango Chutney and half-and-half or yogurt until smooth. Turn mixture into a serving bowl. Chill at least 1 hour before serving. To serve, garnish with cucumber slices and skin strips and parsley sprig, if desired. Makes 1 cup. NOTE: The consistency of this dressing may be thinned with the addition of a little more half-and-half or yogurt, if desired. Dressing will keep in a covered container in refrigerator for several days. Serve as an accompaniment to cold meats and salads. 0000019239 0000019239 0000019240 0000019240 0000019240 0000019240 0000019240 0000019240 0000019241 0000019241 0000019241 0000019241 0000019241 0000019241 0000019241 Finely grind the mixture in a spice or coffee mill. Makes about 1/4 cup spice mix. **Store leftover Indian Spice Mixture in an airtight jar in the refrigerator. It can be used on broiled fish fillets, burritos or anything you would like to make hot and spicy. 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019243 0000019244 Put sugar and bacon grease into a cast iron pot and heat. Stir in water or milk, raisins, cloves, nutmeg, allspice and salt. Bring to a boil; allow to boil 5 minutes, stirring occasionally. Take pot from stove and allow to cool. Sift together flour, baking soda and baking powder. Add this to cooled mixture and beat thoroughly. Stir in nuts. Pour batter into buttered baking pan. Bake @ 350 degrees for 40 minutes. This squaw cake is to be eaten plain or sprinkled with some powdered sugar. Combine all ingredients in a large pitcher or punch bowl. Serve at room temperature or chilled. urned out great. Basically, I just halved your recipe and added a few things. My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much. Also, whenever I use whole wheat, etc. I add vital wheat gluten and lecithin to aid elasticity and to help it rise. This is what I put in the DAK and the order I used: Turn the light/dark s Contributed to the echo by: Jonathan Kandell Indian Food Recipes Put about four tablespoons veg oil in pan. Heat on med. Put in black mustard seeds and chillis and heat until mustard seeds begin to pop. Then add spinich and a tiny bit of water, cover, and cook on low for a few minutes, until spinach is practically done. Turn off heat, and add quite a bit of mint; stir it in well. Add a cap of Real Lemon (c), or fresh squeezed. Add two large dollups of yogurt--about 1/3 as much in volume as the spinach before cooking. Stir well and eat. I forgot one step: Before covering and cooking spinich, sprinkle with enough turmeric to make it look like dust. "D:\PROGRAM FILES\MICROSOFT OFFICE\OFFICE\OUTLLIB.DLL",-12q command C:\PROGRA~1\EUDORA\EUDORA.EXE /m %1OFFICE\OUTLOOK.EXE" -c IPM.Note /m "%1" DevLoader*vcomm Enumeratorserenum.vxd PortDriverserial.vxd Contention*vcd ConfigDialogserialui.dl From: "The Cook's Color Treasury," by Norma Macmillan Freezing suitable: add cream after thawing Peel and chop onion. Heat butter and oil in casserole and cook onion till transparent. Add chicken pieces, a few at a time, and brown on all sides. Sprinke chicken with curry powder and pour in broth. Add peeled and crushed garlic, lemon juice, and a pinch each salt and cayenne pepper. Cover and simmer for 35 mins. over a low heat. Add cream and cook gently for 10 mins. Do not boil. Serve with plain boiled rice and side dished of apple slices, cucumber sprinkled with salt and grated fresh coconut. 7 g Fiber: 1. 8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg Exchange: 1-1/2 Starch/Bread "This a well-seasoned sausage and would enhance any breakfast table. For company brunches, form the sausage into large marble-size balls instead of patties. I have also made this dish with ground turkey, and it is equally delicious. " In a deep bowl, combine all ingredients, using hands if necessary. On wax paper, shape and roll mixture into 2 logs, 6 inches long and 2 inches in diameter. Wrap in plastic wrap or foil and refrigerate overnight. To serve, slice the rolls into rounds about 1/2 inch thick and fry in a heavy skillet over medium-low heat for 3 to 4 minutes on each side or until done. Drain on paper towels and serve immediately. An alternate way to prepare sausage is to shape mixture into large marble-size balls. Freeze if desired. To serve, bake frozen on a rack, starting in a cold oven, for 20 min. at 325 F. wheat separate from others to preserve its own distinctive flavor. Whole wheat starter does not have as much rising action as that made with white flour; you may have to 10-16 hot dogs Vegetable oil for deep frying In bowl, mix cornmeal, flour, baking powder, salt, sugar, milk, egg, paprika, mustard and pepper. Pour mixture into tall glass. Skewer hot dogs with wooden skewers; dip in mixture. Deep-fry at 375 degrees until golden brown (about 2 minutes). Drain on paper towels. Recipe sent in by Sally Denney, Warsaw, Indiana. Kim Smith ook\ InProcServer32 msshrui.dll ThreadingModelApartment1 CopyHo In bowl with dough hook, combine the yeast, sugar, and 1 cup water. Mix to blend. Cover the bowl with a clean cloth and set aside 15 minutes. Combine 1/4 cup lukewarm water and the salt in a small bowl. Stir to blend, and set aside. Knead the proofed yeast on low and slowly pour in salt water. When thoroughly incorporated, add the flour, little by little, until well blended, 2-3 minutes. The dough should come away from the sides. Continue kneading at low speed for 12 minutes more. Dough should be firm, smooth and just slightly sticky. Transfer to a lightly floured surface, and knead gently by hand for 1 minute. Cover with a damp cloth and let rise for 40 minutes. Should rise slightly. Cut into four pieces. Roll each in a small sausage-shaped roll about 8" long. Cut each into four equal pieces, (1 1/2 oz each). Form each in a ball. Place on baking sheet, about 2" apart. Cover with a damp cloth and let rise for 1 hour. Should rise slightly. About 40 minutes before baking, place a baking stone in the oven and preheat to 475 F. Just before baking, spray the stone with water. Place sheet in the oven, on top of the stone. Bake until golden brown, 12-15 minutes. Cool on rack. "Simply French" Patricia Wells cook until barely tender--no more than 10 minutes (err on the side of crispness); drain. Combine sugar, vinegar, and water; add cloves tied in a cloth bag; and bring to boiling; reduce heat and simmer for 5 minutes. Pour over rind cubes, let stand over Chop onion, grate carrot. Cook carrot and onion in 2 tbls water, covered, on high about 2 minutes or until tender, drain. Stir in egg, bread crumbs, oregano and a dash of pepper. Add pork and mix well. Shape into two individual loaves. Place in a shallow baking dish. Cook, loosely covered, on high for 4 to 5 minutes or till no longer pink, giving the dish a quarter turn and draining off fat every 2 minutes. Sprinkle with cheese, cook, uncovered on high for 45 second to 1 1/2 minutes or till cheese is melted. Serve Hot. Posted by Sheila Exner - Aug. 1992 nwhile, melt butter in medium skillet over medium heat. Add mushrooms and cook for for 2 minutes or until tender; do not overcook. Keep warm. Drain potatoes well and place in heavy duty mixer (not a food processor or they'll turn gummy). Using whisk attachment on low speed, beat potatoes until mashed. Add mushroom mixture, milk, salt, and pepper and continue beating, turning up speed gradually until on medium speed. Continue beating fo Servings: 1 Use heavy duty foil or a double thickness of regular hou In each large square of foil plaace a serving portion each serving with 2 Tablespoons brown sugar and a teaspo mustard. Stick a clove or two into drained pineapple sl on ham. Dot with butter. Place two pieces of pared and potato at side of ham. Fold the foil into a secure packa the ends underneath securely. Cook over glowing coals u tender, about 1 hour. Serve in the package. 1.00c Heat oil in a pan; add garlic and saut 30 seconds. Add peanut butter, and stir until blended. Add the rest of ingredients. Heat, stirring constantly with a whisk, until the sauce is smooth and just beginning to boil. Serve. Variation: Add 1/2 a very ripe, thoroughly mashed banana just before serving. ppers (R) malted milk balls. 6-8 servings NOTE: To crush Whoppers (R) : Place measured Whoppers in plastic bag and secure. Gently pound with rolling pin. Recipe from carton of Whoppers (R) MM Cut steak in 1/2" thick strips. Heat oil in a saucepan. Add Spanish onion slices and garlic and fry gently until soft. Add beef and fry, stirring, until brown. Add spices to beef and cook 2 minutes. Add coconut, brown sugar, lemon juice and beef stock; stir well. Simmer gently, uncovered, 30-35 minutes, stirring occasionally, or until mixture is thickened and dry. Stir mixture more frequently towards end of cooking time to prevent sticking. Garnish with slivers of bell pepper, green chilies and small slices onion. NOTE: If you prefer a more moist mixture, cook 20-25 minutes instead of 30-35 minutes. c 19244 Baking Soda 1.00ts d 19244 Salt 1.00ts e 19244 Cocoa 6.00tb In a blender or food processor, process coconut and boiling water 45 seconds. Strain mixture through a fine sieve, pressing coconut firmly to extract all liquid. Heat oil in a saucepan. Add onion, garlic, Curry Powder, turmeric, coriander and chili powder and fry gently 3 minutes, stirring. Add coconut milk and bring to a boil. Cover and simmer 5 minutes. Blend cornstarch and lemon juice until smooth and add to coconut mixture. Bring to a boil and cook 2 minutes, stirring constantly. Cut tomato and bell pepper in thin slivers and add to sauce. Cook gently 5 minutes. Season with salt. Makes 2-1/4 cups. NOTE: Serve hot with grilled steak and chicken or stir-fry dishes. 19244 Flour 2.50tb l 19244 Milk 0.50c m 19244 Vanilla IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour 1/4 cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Serves 6 with other dishes. r 19244 FILLING --------- 0.00--------- s 19245 Cooking Oil 0.50c a 19245 Diced Yellow Onions 4.00 b 19245 Cloves Garlic Info: from December 1992 "Chile Pepper Spicy World Cuisine" magazine posted by Perry Lowell, Mar. '93 This paste can be used as a marinade or rub for any meat, poultry, or fish, or as a base for a sauce. Place the coconut into a food processor and blend until the consistency of a paste. Saute the onion and garlic in 2 Tablespoons of the peanut oil. Remove and add to the coconut. Add all the remaining ingredients to the coconut mixture and process, while slowly adding enough of the oil to form a paste. Heat Scale: Medium to Hot 1.00tb g 19245 Dried Oregano 1.00ts h 19245 Celery Seed 1.00ts i 19245 Paprika 1.00ts j COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice; stir-fry together, breaking up the lumps of rice. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge. he flour mixture and milk al Combine all ingredients. Mix well, Makes enough for 1 pound of chicken or fish. To use: Cut chicken or fish into cubes. Place in a glass bowl, pour in sauce and toss to coat. Let marinate 30 minutes to 1 hour before grilling. Ketjap manis: Caramelize 3/4 cup sugar in a heavy pot. Gradually stir in 1 cup soy sauce, 2 tablespoons water, 1 tablespoon sliced lemon grass, 1 minced garlic clove and 1 star anise. Bring to a boil, lower heat and simmer for 10 minutes. Cool and strain through cheesecloth. Makes about 1 1/4 cups. Store in the refrigerator. From an article by Heidi Haughy Cusik, The San Francisco Chronicle, 7/1/92. t 1 TBS of filling on the flat sides of half the cakes. Top with the remaining cakes and press together so that the filling squashes out the sides a little. NOTE: Because of all the butter in the filling, these pies should not be held at room temperature indefinitely. Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or Soda Bread: This bread, which many consider the Irish soda bread, is usually served at high teas and other important occasions. Sift flour, sugar, salt and baking soda into a large bowl. Stir in currants to coat with flour. Stir in buttermilk just until flour is moistened. Knead dough in bowl with lightly floured hands, 10 times. Turn dough out onto lightly floured cookie sheet and shape into an 8-inch round. Cut a cross into top with a floured knife. Bake in hot oven (400 degrees), for 40 minutes, until loaf turns golden and gives a hollow sound when tapped. Cool completely before slicing. 2 minutes. Pour into paper lined muffin tins. Bake 20-25 minutes in a preheated 350oF oven. Makes 12-16. *** Filling *** Mix flour and milk and cook until pasty, cool. Combine sugar, vanilla, crisco and butter. Add to the flour mixture and beat until fluffy for 10-15 minutes. With a sharp knife, cut off the top to make a cone shape 1" in diameter. Fill with filling and replace the top. In a large bowl,toss the onions,garlic,coriander,salt and both types of pepper. Add and mix the lemon juice,brown sugar and soy sauce. Place the chuck steak in this marinade and refrigerate over night. Place meat on broiler pan or rack, farthest from the flame. Broil 12 minutes. Place marinade on meat and broil another 2 minutes. Serves 6. t, Add herbs and spice and saute several minutes longer. Add meat and cook until lightly browned. Stir in chili sauce and bring to a boil. Add beef brot Soak the coconut in the 3/4 litre of water overnight. Strain the water from the coconut; bring to a boil. Add the tumeric, salt and stock cube, dissolved in 2/3 Cup of water. Add the rice to the liquid and cook slowly until all the liquid has been absorbed. If the rice is not cooked, add more liquid and continue cooking, slowly, until done. Decorate with the pepper, onion rings, cucumber and omelette strips. FLAT OMELETTE: Heat the oil in a small frying pan. Beat the eggs and add the salt and pepper. Cover the bottom of the pan with a thin layer of egg. Cook slowly for 2 to 3 minutes. Turn out onto a warm plate and keep it warm. Continue to cook until all of the egg mixture is used up. When done cut each omelette into 1/4-inch strips and use for a garnish. From How To Cook Good Curries by Helen Lawson Copyright 1973 illet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings. Scrape into bowl with onions. Add pork and veal, beaten eggs, salt, pepper, *I use 17 oz. bottles of China Lily (a Canadian Brand) **Laos is also called Galingal and can be found at Asian food/spice stores. METHOD: Put all ingredients in a large pot and cook on medium till onions are limp. Add sugar and bring to a boil to disolve sugar. Strain and pour into bottles. I keep it in the fridge but I don't know if you have to. It's a very sweet Soy Sauce that may take a little getting used to but you will probably find that you can use it for things and not worry about a "salty" taste. ips of game. Repeat layers, another third of stuffing and remaining half of game strips. SPread remaining thrid of stuffing on top. Place bay leaf on top and cover with remaining blanched bacon. COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan). Bake in oven preheated to 350 degrees for 1 1/2 hours. Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight Combine the marinade and set aside. Cut and cube the sirloin and add it to the marinade. Marinate for 2 to 3 hours. Preheat the oven to broil. Cut the green pepper into squares and the zucchini into small wheels. Arrange the meat on skewers and the green pepper,zucchini,onions and mushrooms on separate skewers. Broil the meat on a rack 4" from the heat. Brush with marinade and turn every 2 or 3 minutes. The meat should cook for about 10 minutes and the vegetables for about 5 minutes. Grease a 13x9x2" rectangular pan. Heat corn syrup, butter and chocolate morsels to boiling in 3-quart saucepan, stirring constantly; remove from heat. Stir in vanilla. Pour over cereal in large mixing bowl; toss quickly until completely coated with chocolate. Fold in marshmallows, 1 cup at a time. Press mixture evenly in pan with piece of waxed paper. Let stand until firm, at least 1 hour. Cut into 1-1/2 inch squares. Makes 48 squares. Chop the cabbage into pieces about 1 1/2 inches long by 1 1/2 inches wide. Three cups of chopped cabbage are needed. Crush the garlic and blend with the hot pepper, soy sauce and vinegar. Add the cabbage and mix well. Add the salt and sugar, mix and cover until ready to serve. From: The Korean Cookbook, by Judy Hyun. STARTER: Dissolve yeast in 1/2 C. of warm water. Add remaining ingred. and stir well. Place in glass jar, covered loosely with foil, plastic wrap, etc. (to allow for gas expansion). Keep at room temperature for 24 hrs. Then place starter in frig. for 3-5 days. Feed: After starter has been refrigerated 3-5 days, take out and feed it above mixture. Let stand out (loosely covered) all day (8-10 hrs. Take out 1 C. to use in making bread and return remaining starter to frig. Keep refrigerated from 3-5 days; feed again. After feeding, take out 1 C. to use in making bread, or give 1 C. to a friend, or throw 1 C. away. Starter must be fed again in 3-5 days. Bread: Mix first 5 ingred. together. Add in flour 1 C. at a time until thoroughly mixed. Knead until good "elastic" consistency, but don't over knead. Place approx. 2 Tbl. oil in bottom of large boowl; turn dough over so oiled side is facing up. Cover with dish towl; let rise until double - about 8-10 hrs. Punch down, knead again only a few times, mixing in flour until good consistency. Divide dough in half, shape into loaves. Place in ungreased loaf pans; let rise again (4-6 hrs. Bake @ 350 for 25-35 min. until golden brown and loaves sound hollow when tapped. Cinnamon Bread: Before placing dough in loaf pans to rise, roll out, brush with melted butter, sprinkle with cinnamon and sugar. Roll up and place in loaf pan to rise. This is a great receipe - I've enjoyed it for years! Your starter should bubble a little after it has set out for the day (before you feed it). If not, I have added yeast to the warm water of the "feed" and added it in and the starter has recovered just fine! Let me know how you likeit! 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 19238 Whole Wheat Raisin Scones 30887 16 -1 Heat a wok & coat with oil. Add onion & carrot & saute for 3 minutes till onion is slightly browned. Add crumbled tofu & the remaining ingredients. Stirring constantly, saute over medium low heat for a bout 5 minutes, or until the tofu is light & dry. Variations: Add 1/4 c of any of the following: parboiled green peas; shiitake mushrooms; diced bamboo shoots. Also try adding 1 ts grated ginger. Tortillas Low Cal/fat Mexican Vegetarian Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Mix the whole wheat flour throughly with the white flour, salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need lass, or more liquid - it depends on the absorbent quality of the flour. The dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. With a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. 00 -1.00 app 19247 Wild Green Salad Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. Mix the whole wheat flour throughly with the white flour. Rub the butter into the flours. Add the salt, and soda. Make a well in the center and gradually mix in the liquid. Stir with a wooden spoon. You may need less, or more liquid - it depends on the absorbent quality of the flour. the dough should be soft but managable. Knead the dough into a ball in the mixing bowl with your floured hands. Put in on a lightly floured baking sheet and with the palm of your hand flatten out in a circle 1 1/2 inches thick. with a knife dipped in flour, make a cross through the center of the bread so that it will easily break into quarters when it is baked. Bake at 425 degrees for 25 minutes, reduce the heat to 350 degrees and bake a further 15 minutes. If the crust seems too hard, wrap the baked bread in a damp tea cloth. Leave the loaf standing upright until it is cool. The bread should not be cut until it has set - about 6 hours after it comes out of the oven. 0000019247 Fudge gets texture from potato: potatoes cooked in the microwave oven give this fudge its unbelievably creamy, fudgey texture. The mellow flavor comes from Irish Crem liqueur, used in both the fudge and the icing. Use a pastry bag to pipe the icing or a spoon to drizzle it onto the fudge. The added bonux is that this fudge is low in fat. Designer Icing (recipe follows) Line an 8x8x2-inch pan with foil. extending foil over the edges of the pan. Butter foil; set the pan aside. Prick potato 2 or 3 times witha fork. Cook on 100% power (High) for 4-5 minute sor until tender, turning over once. Cool and peel. Mash potato (you should have 1/3 cup). Add liqueur, stir until smooth. Set aside. In a 2-quart microwave-save casserole combine chocolate and margarine; cook, uncovered, on High for 1-2 minutes or until almost melted, stirring once. Stir until smooth. Stir potato mixture into chocolate mixture. Slowly stir in powdered sugar. Stir or knead until smooth. Press into the foil-lined pan. Score into thirty-six 1-1/4-inch squares. Press a walnut piece into each square. Cover and chill until firm. Holding foil at edges, remove the fudge from the pan; cut into squares. Drizzle Designer icing over fudge. ~=>Designer Icing In a small microwave-save bowl, cook 1 Tbsp margarine/butter on High for 45 seconds or until melted. Beat in 1/3 cup sifted powdered sugar and enough Irish Creme liqueur (1-2 Tbsp) to ake an icing of piping or drizzling consistency. Makes 36 pieces. Per serving: 91 calories, . 5 gm protein, 15. 7 gm carbohydrate, 3. 1 gm fat, 0 mg cholesterol, 15. 7 mg sodium. Calories from fat: 30 percent. 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019252 0000019253 0000019253 0000019253 0000019253 0000019253 0000019253 0000019253 0000019253 0000019253 Pat pork dry. Score well with sharp knife. Combine parsley, onion, peel, basil, and garlic in a small bowl. Whisk in 2/3 of oil. Rub into pork. Wrap in foil and refrigerate overnight. Let pork stand at room temperature 1 hour before roasting. Preheat oven to 350 degrees F. Brush pork with remaining olive oil. Set on rack in shallow pan. Roast until meat thermometer inserted in thickest part of meat registers 170 degrees F, about 2 1/2 hours. Set meat aside. Degrease pan juices. Blend Sherry into pan juices. Cover and cook over low heat 2 minutes. Pour into sauceboat. Transfer pork to platter. Garnish with fresh parsley and lemon slices. Serve sauce separately. 0000019257 0000019257 0000019257 0000019257 0000019257 0000019257 0000019257 0000019257 0000019257 0000019257 0000019258 0000019258 0000019258 0000019258 0000019258 0000019258 0000019258 Cream butter and sugar. Add flour and cornflour. Cut into squares or into rounds and bake in a slow oven until done. f 20255 (approx. 7-oz.) Whoppers (R) 2.00c g 20255 Malted milk balls, crushed 0.00 h 20255 Whipped topping for garnish 0.00 * You will need somewhere between these two amounts of buttermilk, depending on how much liquid your flour tends to absorb. Try to avoid using regular milk: if you must, use baking powder instead of bicarbonate of soda. -- Lightly grease a heavy skillet (if making "soda farl", the flat version of soda bread) or preheat the oven to 450 F (if making "soda cake", the round, more breadlike version. ) Sift the dry ingredients together into a large bowl; make sure the soda is evenly distributed. Make a well in the center of the dry mixture and add about half the buttermilk. Stir until you have a raggy dough that is very squashy but which looks more or less dry. Add more liquid sparingly until you achieve this texture. Blend until all the flour has achieved this consistency; then turn out immediately onto a lightly floured board and knead ***for no more than a minute or a minute and a half***. Overkneading makes this bread very tough, and it's very easy to overdo it. If making soda cake, shape the dough into a circle about 8-9 inches across and about an inch and a half thick. Cut a cross about on the top, about half an inch deep, and place on a floured baking sheet. Bake at 450 F for 45-50 minutes. If making soda farl, shape the dough into a circle about 9 inches by one inch thick and cut into four wedges or "farls": place in the preheated skillet, with cut edges about half an inch apart. Cook slowly on the stovetop over low-to-medium heat: it should take about 20 minutes for the farls to puff up and turn a light brown on the pan side. Turn them and cook for another 20 minutes. -- For a softer crust on either soda cake or soda farl, wrap in a dishtowel after baking. -- For more information on making sodabread and its variations, please see the file "SODABRED. TXT" included with this zipfile. h 20257 Wild rice cooked 1.00c i 20257 Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. Rub the butter into the flour. Add the salt and soda, mix all well together by running the dry ingredients through your fingers. Add the buttermilk (or sweet milk) and stir into a soft dough with a wooden spoon. With your floured hands, knead the dough lightly into a ball and turn out onto a lightly floured baking sheet. Flatten the dough into a circle 1 1/2 inches thick with the palm of your hand. Make a cross in the center with a floured knife. Bake at 425 degrees for 30 to 35 minutes. Preheat oven to 475 degrees. Cut shortening into flour, gradually add milk. Generously grease 10 inch iron skillet. Drop large spoonfuls of batter into skillet (an ice cream scooper works great. ) Bake 5 minutes; remove from oven and pour melted butter over top. Return to oven and bake 10 to 15 minutes longer, or until brown. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Jo Ann Whidby. Whip together condensed milk and separated egg yolks until light and creamy at medium speed,about 8 minutes. Add 1/2 cup lime juice. Let rotate at low speed for about 1 second. Fold a few times with a rubber spatula. Pour into baked pie shell. Let stand. Beat separated egg whites with cream of tartar for a full five minutes. Add sugar. Beat another full five minutes. Spread on top of pie. Brown in oven at 350 degrees. 20846 Vegetable oil 0.25c Serves: 6 Mix the barbecue sauce, juice, garlic, vanilla and allspice. Heat electric broiler (not necessary to preheat gas broiler). Place chops on greased rack of broiler pan. Broil 3-4 inches from heat for 10 to 12 minutes on each side or until done, brushing frequently with barbecue sauce. 20846 Flaked coconut 0.25c i 20846 Sliced almonds 2.00t Preheat oven to 350F. In 10-inch nonstick skillet heat oil; in batches, brown chicken pieces on all sides. Spread onion slices over bottom of shallow 3-quart casserole; top onions with chicken pieces. Combine orange juice, honey and seasonings in bowl; pour mixture evenly over chicken and top chicken with olives. Cover casserole and bake until chicken is tender, about 45 minutes. Transfer chicken and olives to serving platter and keep warm. Scrape onions and pan juices into 1-quart saucepan and bring to a boil. Combine water and cornstarch in small cup, stirring to dissolve cornstarch; stir into onion mixture. Reduce heat and simmer, stirring constantly, until mixture thickens; pour sauce over chicken. Serve garnished with orange sections. Makes 4 servings. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. 20848 Duck breasts 2.00 a 20848 Bay leaves In small saucepan, sprinkle gelatine over 1/4 cup cold water, let stand 1 minute. Stir over low heat until gelatine is completely dissolved. In lare bowl, with electric mixer, beat cream cheese, sugar and vanilla until blended. Gradually beat in gelatine mixture and remaining 3/4 cup water until smooth. Pour into crust; chill until firm. Garnish, if desired, with fresh or canned fruit. 6.00c e 20848 Pearl barle Combine flour, sugar, shortening, baking powder and anise. Mix well using hands. Mix eggs, vanilla, and milk. Add to dry ingredients, continuing to work with hands until smooth. Do not knead. Using a cookie press, put dough through a large star making a long strip. Cut into 1 1/2 to 2" pieces. Dough can be rolled into walnut-sized balls and flattened to 1 1/2 to 2" as an alternate. Dip the top of each in mixture of egg white and 1/2 teasp water beaten together. Then roll in sesame seeds. Bake on ungreased cookie sheet at 375 degrees for 10 minutes, or until golden. j 20848 Green leaves from a cauli- 0.00 k 20848 Flower; chopped 0.00 l 20848 Cayenne [optional] 0.25ts m Cut eggplant, squash & zucchini into pieces 1/4" thick. Halve mushrooms & cut bell peppers into strips. Quarter removing skins only if they are dirty. Trim outer leaves of fennel & remove any dirt. Slice into 8 thin wedges. Place all vegetables into large bowl. MARINADE: Strip thyme leaves from stems, reserve stems. In a processor, process thyme, red pepper, zest & salt & pepper. Add garlic while machine is running. Stop machine & add lemon juice Turn on & add vegetable broth in a slow stream. Process 1 minute. Pour over vegetables & allow to marinate for 15 minutes. Preapre grill & cover to build intense heat. Skewer vegetables. Toss sthyme stems onto the heat shield or coals. Place brochettes onto hot grill, cover & allw to smoke for 5 minutes. Remove cover, turn & cook for another 3 to 5 minutes. Meanwhile, drain marinade into a small non-reactive pot. Add tomato sauce & heat through. When skewers are almost done, cook pasta. Drain & return to pot. Pour sauce over pasta & toss to coat. Serve with grilled vegetables. VARIATION: Use sourdough bread brushed with the marinade & lightly grilled instead of the pasta. PER SERVING: 314 Cal. ; 14g Prot. ; 3g Fat; 58g Carb. ; 0 Chol. ; 240mg Sod. ; 8g Fiber. 0.25c 7305 Very thin spaghetti 1.00lb 7305 Heavy cream Cook sausage in large skillet over medium heat until browned. Drain and return to skillet. Add mushrooms, carrot, adn onions and cook 2 minutes. Combine eggs, milk, salt, and pepper in small bowl. Reduce heat to medium and pour egg mixture over vegetables. Cook, stirring,1-1/2 to 2 minutes. Add rice and cheese, stirring to separate grains. heat 2 more minutes, and serve immdediately. Serves 8. 7305 Calvert's cedar street Cocoa-Mocha Frosting (recipe follows) Slice top and end pieces off pound cake to form rectangle. Slice crosswise to form three even layers. Sprinkle top of each layer with liqueur or juice. Put fine sieve over mdm bowl. Using rubber scraper, press Ricotta thru sieve. Fold in canndied fruit and chocolate chips. Place bottom layer of cake on heavy duty foil. Spread evenly with half of cheese mixture. Top with 2 nd layer of cake, top with remaining cheese. Top with third layer, wrap tightly with foil, chill for two or three hours until well chilled. Cover top and sides with mocha frosting. Cover and refrigerate. Cocoa-mocha Frosting: 1/2 c butter, softened 3 Tbsp warm water 3 tsp powdered instant coffee 1/3 c European style cocoa 1 1/2 c powdered sugar In sm mixer bowl, beat butter until creamy. In sm c, mix coffee powder and warm water. Mix cocoa and powdered sugar, add alternately to butter with the coffee mixture. Beat until smooth and creamy. Frost top and sides of cake. Makes about 2 c frosting. 1.00ts 7307 Uncooked regular long 1.00c 7307 Grain rice 0.00 7307 Water 2.00c Puree Stewed tomatoes. Combine all ingredients in a large kettle or Dutch oven. Simmer 15 minutes over medium-low heat. Cool and put into six 1-pt containers leaving 1/2-inch space at top. Seal and label containers Italian Cooking Sauce Mix. Freeze and use within 6 months. Makes about 6 pints of mix. 0tb 7308 Salt 0.25ts Cream 1/2 c butter, shortening, and sugar in a mixing bowl until light and fluffy. Add egg yolks; beat well. Mix flour and baking soda together. Add to batter mixture alternately with buttermilk and 1 tsp vanilla, beating well after each addition. Stir in coconut and 1 cup walnuts. Fold in egg whites. Pour into 3 greased and floured 9 inch cake pans. Bake at 350F for 25 minutes, or until layers test done. Cool in pans for several minutes. Remove to wire racks to cool completely. Combine cream cheese and 1/2 cup butter in mixing bowl; beat well. Add confectioners sugar and 1 tsp vanilla; mix well. Stir in 1/2 cup chopped walnuts. Spread between layers and over top and side of cooled cake. Chill in refrigerator. Cake will be easier to cut if stored in refrigerator for 24 hours. Calories per serving: 661 19254 Fennel bulb 1.00sm i 19254 - cut int salt, pepper, to taste Prepare sausage patties according to directions in previous recipe. While sausage patties cook under broiler or over barbecue, combine all remaining ingredients in non-stick skillet. Cover and cook over low heat for 15 minutes. Arrange cooked patties on top of pepper and onion mixture in skillet. Makes 12 servings. 19254 Salt 0.00 m 19255 In a large bowl,combine all ingredients except 1/4 cup of the sauce; mix lightly. Shape into a loaf in a 10 x 6" baking dish. Bake @ 350 degrees for 1 hour. Top with remaining sauce. Let stand for 10 minutes before serving. Makes 6 servings. 255 1.50 Powdered sage c 19255 1.00 Powdered thyme d Peel and crumble the sausage. In a large kettle or dutch oven, brown the Italian sausage, ground beef, salt, pepper, and minced garlic. Drain. Put onion and carrot in blender. Cover with water and finely chop. Drain off water and add onion and carrot to meat in the kettle. Continue cooking with meat mixture. Stir in basil, chili powder, thyme, cauliflower and broccoli. Add tomato puree, tomato paste and 8 cups water. Bring to a boil. Cover and simmer 8 hours. Skim off fat. Put into eight or nine 1 pint containers. Seal and label containers Italian Meat Sauce Mix. Freeze and use within 6 months. Makes between 8 and 9 pints of mix. 56 Chopped Celery 2.00c f 19256 The Giblets, Chopped 0.00 g 19256 Minced Parsley 1.00ts Preheat oven to 350 degrees. Chop onions to chewable size. Cut 4 slices of bread into small crouton size then bake until golden. Set aside. Saute onions in butter on low heat until soft and dark brown. Salt and pepper to taste. In a saucepan, heat both cans of beef broth plus 1 can of water and cook to slight boil. Add Italian bread crumbs and onions. Pour broth with onions into soup bowls. Add Parmesan cheese and croutons to each bowl, then layer each bowl with a slice of mozzarella cheese. Place into oven. Bake until cheese is crisp and brown. Let sit for a few minutes before serving. m 19257 Oil 1.00tb a 19257 Shallots 5.00md b 19257 - peeled and finely chopped 0.00 Cook the orzo according to the directions on the package and set aside. Place the chicken broth, parsley, leeks, prosciutto, salt and pepper in a large sauce pan. Simmer until the leeks are tender, or about 2 minutes. Add the corn, butter, cream and oysters with their liquor. Simmer for 3 to 5 minutes longer and add the cooked orzo. Stir and serve immediately. Makes 4 servings. Per Serving: 337 calories, 21 gm protein, 38 gm carbohydrates 12 gm fat, 5 gm saturated fat, 85 mg cholesterol, 733 mg sodium. This recipe is from Jack Azud of Easton, MD, who finished first in the Soups and Stews category of this fall's National Oyster Cook-Off in Leonardtown, MD. For a copy of the "National Oyster Cook-Off Award- Winning Recipes" booklet that contains this recipe and other champions, send $3 to National Oyster Cookoff, P. Box 653, Leonardtown, MD 20650. [The Washington Post; Nov 24, 1991] Posted by Fred Peters. 0000020961 0000020961 0000020961 0000020961 Put basil, oil, pine nuts, garlic and salt into a blender or food processor. Process until smooth. Pour sauce into small bowl. Add Parmesan cheese and Romano pecorino cheese or extra Parmesan cheese. Mix to blend. Taste and adjust for seasoning. If you plan to freeze the sauce, add the cheese after the sauce has thawed. 0000020964 0000020964 0000020964 0000020965 0000020965 0000020965 0000020965 0000020965 0000020896 Makes 3 round loaves 1 Tbsp active dry yeast 3 Tbsp sugar 1 3/4 cups warm water 3 1/2 to 4 cups white flour, preferably unbleached, approx. 2 tsp salt 1 tsp freshly ground black pepper 1/2 pound well-cooked shredded pork and fat* In a large bowl dissolve the yeast and sugar in 1 cup of warm water, then beat in 1 cup white flour. Beat for about 1 minute, then cover the bowl with plastic wrap and let sit for anywhere from 1 to 3 or 4 hours. (You could be letting the sponge sit while you cook the pork. ) Add the remaining 3/4 cup warm water to the sponge, and stir in the salt, pepper, pork and fat, and as much of the remaining white flour as the dough will absorb easily. Because you want to have a soft dough, you should knead it with a dough hook or in a food processor; otherwise beat the dough a good 100 strokes with a wooden spoon, let it rest, and beat again. Cover the bowl with plastic wrap and let rise until double in volume. Turn the dough out onto a floured work surface and divide into three equal pieces. Roll each piece out to about 12 inches, very lightly, using only your floured hands, then pick up the rope, twist it four or five time quickly, form a circle, pinching the ends together, and place on a greased baking sheet. Repeat with the other pieces. The dough should have a rough-hewn, uneven look, and you should widen the hole once the pieces are on the baking sheet so that it doesn't close up completely. Let rise, uncovered, for 20 minutes. Bake in a preheated 400 F oven for 40 minutes. Cool on racks, but serve the bread warm. To reheat wrap in foil. * You should have twice as much fat as pork, so use a very fatty piece of pork; let it cook slowly in the fat for at least 2 hours in a slow oven, shred, then cool. 00020971 0000020971 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 0000020972 Remove the casings from the sausages. In a Dutch oven brown the sausages, then slice the sausages into 1/4" slices. Add the Ragu sauce to the pot. Remove the stems and seeds from the bell peppers. Cook the peppers for 10 minutes on high setting in the microwave or you can just add the peppers to the pot if you plan on letting the mixture simmer for awhile before serving. Add mushrooms, peppers, garlic, onion, salt and pepper. Heat the mixture over low heat and simmer as long as you can. About 15 minutes before serving, heat a large pot of water to boiling and cook your choice of pasta, preferably a large size pasta or macaroni to al dente. When ready to serve, add the cooked and drained pasta to the sausage and pepper mixture and enjoy. This is a great way to have sausage and peppers during the winter when the peppers are more expensive than in the summer, since it takes a fewer number than "Italian Sausage With Green Peppers And Mushrooms". 0000020976 0000020976 A medly of vegetables mingles with morsels of sausage in this savory supper-soup. Serve it with breadsticks, a green salad and tumblers of a robust red wine. Yield: 6 Servings Preparation Time: About 20 Minutes Cooking Time: About 40 Minutes In a 5-quart pan, cook the sausage slices over medium-high heat until lightly browned on the outside and no long pink on the inside cutting to test. Remove from the pan with a slotted spoon, drain on paper towels and set aside. Spoon off and discard all but 2 Tbls of the drippings. Add the garlic and onions and cook, stirring occasionally, until the onions are soft, (about 10 minutes). Stir in the tomatoes (break up with a spoon), and their liquid; then add the sausage slices, broth, wine and basil. Bring to a full rolling boil; reduce the heat, cover, and simmer for 20 minutes. Stir in the parsley, bell pepper, zucchini, and pasta. Cover and simmer, stirring occasionally, until the past is al dente, (9 to 11 minutes). Skim off and discard all fat. Ladle into bowls; pass cheese at the table to spoon over individual servings. Per Serving: 487 Calories, 25 Grams Protein, 32 Grams Carbohydrates, 29 Grams Total Fat, 92 Mg Cholesterol, 1775 Mg Sodium 000001 1952 Fat free mayonnaise 0.50c 000002 1952 Garlic, minced 1.00cl 000003 * When available I use Red, Gold and Orange peppers along with the Green. ~------------------------------------------------------------------------- Put the sausage in the freezer until ready to prepare. Remove sausage from freezer and separate under running water. Once separated take a sharp knife and just cut through the casing length wise. The casing will now peal away and can be discarded. It's so much better if you do this. Cut the frozen sausage into bite sized pieces. Put the sausage into a large cast iron frying pan and cook over medium heat until brown. Reduce heat to low. Remove the seeds from the peppers and discard. Cut the peppers into bite sized pieces. Place the cut up peppers into a microwave proof container and microwave approximately 20 minutes on High or until they reach your desired doneness. Prepare the Minute Rice per directions. Slice 1/2 pound of fresh mushrooms and microwave on High for 2-1/2 minutes. Add the cooked peppers and mushrooms to the sausage. Add the rice to the whole mixture and mix. This is a very nice looking dish and there are never leftovers at my house. 000006 1953 Stock 7.00fl 000007 1953 Butter 0.00 000008 1953 Cream; hot 0.00 Cook rotini in boiling salted water until firm, but not quite tender, 6 to 7 minutes; drain and set aside. Brown sausage on both sides in a large saucepan; remove from pan, reserving dripping. Add mushrooms, green pepper, onion and butter to sausage drippings; cook over medium heat 3 minutes. Stir in flour, salt and dry mustard. Gradually blend in milk; cook over medium heat, stirring constantly, until thickened. Stir in cheeses and Worcestershire sauce; continue cooking until cheeses melt. Mix in sausage and rotini. Divide mixture between two greased 2-quart baking dishes; bake in preheated 350'F. oven about 30 to 40 minutes. Serve hot. 1955 Boiling salted water 0.00 000005 1955 Salt and freshly ground 0.00 000006 1955 Pepper 0. salt and pepper to taste Trim anise, cut into thin lengthwise slices and set aside. Brown garlic in olive oil and butter. Remove garlic and add anise. Cover and simmer 5-10 minutes or until slightly tender. Add remaining ingredients and simmer another 10-12 minutes, stirring occasionally. Anise should still be a bit crunchy. Serves 6. 0000006666 0000006671 0000006677 0000006682 0000006686 0000006690 0000006695 0000006701 In a large bowl, combine all ingredients;mix well. Place in a 4 1/2 x 8" loaf pan. Bake @ 350 degrees for 1 hour;drain. Makes 6 servings. 0000006759 0000006764 0000006770 0000006776 0000006780 0000006786 0000006791 0000006795 0000006799 0000006803 0000006806 0000006811 0000006816 0000006821 0000006826 0000006830 0000006837 0000006844 0000006847 Combine flour, 1 teaspoon salt, and 1/4 teaspoon pepper. Coat chicken pieces with seasoned flour. In 10-inch skillet, heat 2 tablespoons oil; saute chicken pieces and arrange in a 13X9X2-inch baking dish; set aside. Add remaining oil to skillet; saute onion, mushrooms, green pepper, garlic, oregano, and basil. Cook for 3 to 4 minutes, stirring occasionally. Mix in tomato sauce and whole tomatoes and juice. Simmer for 15 minutes; pour over chicken. Bake in preheated 350-degree F. oven for 30 minutes. Cover and bake for additional 15 minutes. Serve over hot pasta or rice. 0000006855 0000006855 0000006855 0000006855 0000006855 0000006855 0000006855 0000006855 0000006855 0000006855 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006856 0000006857 Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. 0000006860 0000006860 0000006860 0000006861 0000006861 0000006861 0000006861 0000006861 0000006861 Combine sugar, sirup, water, salt, and cream of tartar. Cover and boil 5 minutes. Uncover. Wipe sides of pan with damp cloth. Boil without stirring to firm ball stage (245 - 248 F). Remove from fire. Pour slowly, beating constantly, over stiffly beaten egg whites. Continue beating until mixture holds its shape when dropped from spoon. Add flavoring and nuts. Drop by teaspoonfuls onto waxed paper, or pour into well-buttered pan. When cold cut in squares. 06864 0000006864 About 35 minutes before serving,shred enough to measure 1 cup. Set remaining zucchini aside. Shred Monterey Jack cheese. In a medium bowl,grate onion. Add ground beef,bread crumbs,ketchup,and 1/2 tsp. salt. Mix well. On waxed paper,par ground beef mixture into a 11 x 8" rectangle. Sprinkle shredded zucchini and cheese over beef mixture. Starting on a long side,roll meat mixture around filling,jelly roll fashion,lifting wax paper to help shape roll. Press seam and sides to seal. Carefully,transfer beef roll,seam side down,to a 2 quart oblong baking dish. Microwave cook,covered with waxed paper on high 5 minutes. Then on medium (50%) 15 minutes. Let stand covered. Meanwhile,in a 10" round baking dish,melt butter on high 30 seconds. Add zucchini. Cook,covered with plastic wrap,on high 3 to 4 minutes,until just tender. Sprinkle with 3/4 tsp. salt after cooking. To serve,cut beef roll into 12 slices on serving platter. Spoon zucchini along side of meat,Makes 6 servings. g Preheat oven to 350F. Lightly butter an 11x7 glass baking pan. Arrange the chilies on the bottom of the casserole. Top with an even layer of the cheese and then the sliced tomatoes. In a large bowl, whisk the eggs until they are frothy. Gradually whisk in the evaporated milk, flour and salt. Carefully pour over the layers in the dish. Bake 50-60 minutes, or until lightly browned. Serve in squares and garnish with sour cream and avocado slices. * Jalapeno peppers shoud be seeded and finely chopped. You should use no more than 2 depending on how hot you want it. ~------------------------------------------------------------------------- Cook chile(s) and garlic in oil over low heat, stirring frequently, until tender, about 4 minutes. Remove from heat; stir in remaining ingredients including the creme fraiche. Makes about 1 1/4 cups of sauce. QUICK CREME FRAICHE: Gradually stir whipping cream into sour cream. Cover and refrigerate up to 48 hours. h 11637 Sugar 1.50c a 11637 Whole Wheat Flour; Stirred 0.75c b 11637 Salt 1.00ts c 11637 ;Water 1.00c Servings: makes 4 - 1/2 pint jars Notes: Generally used as an hors d'oeuvre with cream cheese on water biscuits. (That's Horses de Ovaries, Al). You can also use it as a glaze for meats, game, and poultry or as an accompaniment to meats or game. Place jalapeno peppers, green peppers, and vinegar in bowl of food processor. Using metal blade and quick on and off turns, finely grind peppers. Scrape pepper mixture into heavy saucepan. Stir in sugar. Cook over high heat, stirring constantly, until liquid comes to a full, rolling boil. Boil for 10 minutes. Remove from heat. Stir in liquid pectin, red pepper flakes, and 2 to 3 drops food coloring, if desired. Immediately pour into hot sterilized jars and vacuum seal. (Hot water bath method, or may be refrigerated up to 6 weeks). j 11637 Baking Soda 2.00ts k 11637 Butter Or Regular Margarine 1 Toast coriander seeds in a dry skillet or place them in a flat dish and microwave on High for 4 to 5 minutes. Crush the mustard and coriander seeds slightly in a mortar or blender, them mix them and the powdered mustard into the water and let stand for at least three hours. Mix the remaining ingredients and pulverize in a blender until smooth. Stir the puree into the mustard. Bring the mixture to a boil, then lower the heat and simmer 5 minutes or until as thick as you like, stirring occasionally. The mustard will thicken slightly on cooling. Refrigerate, covered. Makes about 1 pint Confectioners Sugar; (1 Box) 1.00lb q 11638 Envelope unflavored gelatin 1.00ea a 11638 Chicken, cooked, diced 4.00c b 11638 Canned peas, draine Combine jalapeno, green peppers and vinegar in a blender. Pour this into the sugar and dissolve. Boil for 8 minutes. Let it cool for 10 minutes. Add Certo (some red or green food coloring would be nice right about now) and pour into jars. Seal with paraffin. Great with dried peas and beans. 1.00oz 4369 Raisins; chopped 1.00oz * Both of these items should be available at grocery and specialty stores that handle Mexican foods. 4369 Chopped candied peel 1.00oz 4370 Maple syrup 0.50c 4370 Dry yeast 2.00tb Servings: 2 cakes Thoroughly mix 1 1/4 cups flour, 3/4 cup sugar, salt and yeast. Heat milk, water, margarine until warm, gradually add dry ingredients, beat two minutes. Add eggs and 1 1/2 cups flour to make thick batter. Beat 2 minutes longer. Stir in additional flour to form stiff batter, cover, let rise in warm place until double (about one hour. ) Mix together pecans, 1/4 cup sugar and cinnamon. Stir batter down, beat vigorously 1/2 minute. Turn into 2 greased 8 inch round cake pans. Spoon jam over surface, sprinkle with sugar- nut mixture. Bake in 375 deg F oven for 35 minutes. Remove from pans. Cool on wire racks. 4370 Grated lemon peel 1.00tb 4370 Almond extract 1.00ts 4370 Sliced almonds 0.25c Select fully ripened fruits and rinse them quickly under cold water and then drain thoroughly. Do not soak the fruit in water. Do not double the recipes. Do not substitute ingredients. Do not reduce the amount of sugar or increase the amount of fruit used. An exact balance of fruit, sugar, and pectin is needed for jelling to occur. For no cook jams, mash the fruit with a potato masher. For cooked jams, process the fruit in a food processor using quick on and off pulses until finely chopped. For preserves, until coarsely chopped. Do NOT puree. NOTE: A rolling boil is a boil that cannot be stirred down. 0.75c 4371 Yellow cornmeal 1.25c 4371 All-purpose flour 1.25c 4371 Sugar Pickapeppa sauce (see note) Cut away rind and most fat from pork; remove all meat from bones, cut into pieces about 1-1/2" thick and 3" to 4" long. Put pork pieces and chicken in a large bowl, cover and refrigerate until needed. To prepare seasoning, heat the allspice berries over medium heat in small saucepan 3 to 4 min, stirring often; 2 tbs at a time, crush berries in mortar and pestle. In medium bowl, combine berries, nutmeg, cinnamon, scallions, garlic, pepper and 1 tbs vinegar; crush into pasty mixture. Add rest of vinegar, oil, salt, pepper and bay leaves. Turn mixture over pork and chicken and rub meat with seasoning, coating evenly. Cover and refrigerate 2 hours or overnight. Cook jerked pork and chicken on grill over hot coals or on gas barbecue as far from heat as possible (6" or more); cover with lid; turn meat every 10 minutes for about 1 hour, until done. If desired, halfway through cooking time toss 1 tsp whole allspice berries into fire. Cut cooked pork into 1/3" slices and serve with chicken. Accompany with Pickapeppa sauce. Serves 6 to 8. (Note: Can also be cooked in preheated 350 F oven on rack in roasting pan about 1 hour, turning once, but you won't have the grill flavor. (Pickapeppa sauce is a bottled Jamaican condiment available in better supermarkets and gourmet stores. ) -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 19252 Wild Pecan Rice Salad With Chicken Chicken Rice 1 c dried red kidney beans, washed coconut milk (see NOTE) 1 ea sprigfresh thyme 1 ea clove garlic, crushed 1 ea green onion, chopped salt, to taste 3 sl hot pepper, such as Scotch Bonnet (optional) 2 1/4 c uncooked long-grain, regular or parboiled rice In a medium saucepan with a tight-fitting lid, place the washed beans. Add the coconut milk and bring to boil. Reduce the heat. Cook until the beans are tender, 1 to 2 hours. Add the thyme, garlic, green onion, and salt. Add the hot pepper if desired. Simmer for a few minutes. Add the rice. The liquid should come up to 1-inch above the rice. Add water if needed. Cover the pot. Bring to a boil again. Reduce the heat to low. Cook for 15 minutes (for regular rice) to 20 minutes (for parboiled). It should not be necessary to add more water, but if to much liquid boils away, replace it with boiling water. The rice is ready when the liquid disappears and the grains of rice are separate. Stir just before serving to evenly distribute the red kidney beans. Makes 4 to 6 servings. NOTE: For coconut milk, crack 1 mature coconut with a hammer, cut off the brown shell, and grate the coconut meat. Into a bowl, add the coconut meat and 6 cups of water. Mix well, then squeeze to extract as much liquid as possible. Press through a sieve and use as directed above. Etoria says his preferred method to separate the coconut meat from the brown shell is with a butter knife ("or the dullest knife you have") to prevent cuts. Slip the knife between the white flesh and the shell, and it should come away easily. 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19258 Wild Rice With Mushrooms Rice Canadian 30931 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19259 Wild Rice With Quinoa Bring the apple juice or maple sap to a boil and place ham into it. Cover and simmer over low heat for 3 hours, or till the ham is tender. Remove meat from liquid and trim off rind only. Place the sugar, mustard, cloves and water in saucepan, and add one cup of the cooking juice and 2 cups of the raisins. Simmer 5 minutes, and plavce ham in dripping pan and pour sauce over it. Bake at 300F for 30 minutes. Thicken the juice to taste with browned flour, blended with cold water. Serve the delicious sauce with the warm ham (which is equally good cold). sun Cake Pies 30935 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19262 Win Schuler's Bar Cheese Sauce/condm 30938 Remove sausage from casing and crumble into a large saucepot. Add the water and cook over low heat for 20 minutes, or until it is cooked. Drain off fat. Add pasta sauce and simmer for 5 minutes. Stir in cream. Serve pasta sauce over cooked rigatoni and top with cheese. 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 che 19264 Wine And Mushroom Chicken Chicken Beat egg yolks until light. Stir in 1 cup buttermilk. Sift together dry ingredients and beat into yolk mixture. Stir in remaining buttermilk and butter. Beat egg whites until stiff and fold in. Bake in hot waffle iron. 5746 Granulated sugar 0.00 5747 Sugar 0.75c Caution: The fumes from preparing this will make it difficult to breathe! Don't attempt to eat with an ulcer. In a blender, carefully puree the peppers, wine, vinegar and all spices. Caution, the fumes are deadly and wear rubber gloves or your fingers will burn! Put the puree into a bowl and marinate the wings in the bowl in the fridge for 5 days. After 5 days, carefully remove the wings and broil them until cooked. Usually approx 15 mins (+/- 5 mins). Take the marinade, put it on the stove, add 1/4 cup sugar and heat to a boil. reduce until thick. Pour over wings and re-broil for about 5 more minutes, serve with soda water for maximum heat effect but keep plenty of ice water handy. 1.00 5747 Whipping cream,whipped 2.00c 5747 Orange in slices 1.00 Info: from Farm House Cookbook, Susam Herrmann Loomis, 1991 Sidedish: Serve with sauteed pea pods or other vegetable Wine: Pinot Noir Makes 4 servings. 4 "Iowa Cut" pork chops, or center cut chops 1/2 to 3/4-inch thick 1. Rinse the pork chops and pat them dry after trimming fat. Rub the ginger into both sides of the chops, and place them in a non-reactive dish (glass, stainless steel). In a small bowl, whisk together the remaining ingredients, and pour the mixture over the chops. Turn the chops to coat them, and marinate, uncovered, at room temperature for 30 to 45 minutes, turning them every 15 minutes. Preheat the broiler, or build a small charcoal fire in a grill. Place the chops under the broiler, about 3 inches from the heat, and broil until they are golden but still moist in the center, about 6 to 7 minutes per side for "Iowa Cut" chops; about 4 minutes per side for thinner cut chops. If you are using an outdoor grill, spread the coals out when they are red and dusted with ash. Lightly oil the grill rack, and place it about 3 inches above the coals. Place the chops on the grill and cook for the same amount of time as the broiled chops. Remove from the heat and serve immediately. NOTE: Cooking Pork The pork industry assures us that pork is perfectly safe when cooked to 145 to 150 defrees Fahrenheit, as opposed to the old rule of 160 to 180. (Any bacteria are killed when the meat reaches 145 to 150 degrees Fahrenheit). I follow their directions and urge you to do so as well, because cooking it to that temperature results in moist, tender, flavorful meat, whereas further cooking can often render it dry and tasteless. 5749 Cake flour* 1.00c 5749 Baking powder 1.00ts 5749 Salt Leaving stems on, cut eggplants in half lengthwise. Mix together the sherry, soy sauce & molasses. Oil a baking pan. Pour sherry mixture into pan, place eggplant slices face down, cover tightly & bake at 350F for 45 minutes. Brown cubed tempeh, 1/2c of onions, 1 ts fennel & cayenne in oil for 20 minutes. Stir frequently to avoid burning. In a separate pot, saute remaining onion, coriander, remaining fennel till onions are transluscent. Add peppers & mushrooms & saute 15 to 20 minutes. With a slotted spoon, lift tempeh & onions from oil & stir into sauted vegetables. Stir in tomato paste & 2 tb braising liquid from eggplant pan. Salt filling. Turn eggplant halves over, carefully mash pulp & push to sides leaving a hollow centre. Fill each hollow with 1/4 of filling. Cover pan tightly & bake at 350F for 20 minutes til piping hot. Serve on bed of rice, pour over some juiice from baking pan & sprinkle with scallions & sesame seeds. 0.50ea Pour the oil and tamari into a blender and blend until well mixed. Add the cashews and pulse briefly, to chop them coarsely. Serve. If this is too salty, back off on the tamari. This can be adjusted infinitely to individual taste. Tamari is one kind of Japanese Soy Sauce. It comes in reasonable sized bottles, but is somewhat more expensive than other Soy Sauces due to the method it is manufactured. Typed by Syd Bigger. Pepper 0.25ts Combine margarine,sugar,eggs,vinegar and vanilla in bowl. Mix well. Stir in dates,coconut and nuts. Pour into pie shell. Bake in 300 degree oven for 45 to 50 minutes or until brown. Makes 6 to 8 servings. 4.00 e 19264 -lb., skinned and boned 0.00 f 19264 Mushrooms, sliced 8.00oz Preheat oven to 350'F. Grease and flour 3 9-inch layer cake pans. Cream butter and sugar with electric mixer until soft and fluffy. Beat eggs until light and add to butter-sugar mixture. Sift flour, salt, and baking powder together and add alternately to batter with milk. Stir in vanilla and orange rind; beat well. Spread 2/3 of the batter into 2 of the 3 prepared pans. Add allspice and ginger to remaining batter. Sprinkle 1 tablespoon flour over the raisins and nuts to coat, then add to batter and mix well. Spread spiced batter into remaining third pan. Bake layers at 350'F. for 30 minutes, or until cake tests down and sides shrink from pan. Invert on wire rack and allow to cool. When completely cool, spread fruit filling between layers and thinly over the top and side of cake, using a flat-bladed knife to spread evenly. (Place the fruit/spice layer in the middle when stacking layers. ) Cover top and side of cake with the coconut. Decorate with red and green candied cherries in a wreath design if desired. *** FRUIT FILLING *** * - pineapple should be crushed & drained. Combine all ingredients in top half of a double boiler over, not in, simmering water and cook, stirring frequently, until mixture thickens. It should be quite thick. Remove from heat and allow to cool, stirring occasionally. 19265 Cinnamon Stick; Small 1.00 f 19265 Raisins; Golden See For DRESSING: Whisk together vinegar, soy sauce, oil, sugar and mustard in small bowl. Season with cayenne pepper. (Can be prepared 1 day ahead. Cover and leave at room temperature). For SALAD: Blanch bean sprouts in boiling water 30 seconds. Drain and refresh in cold water. Drain. Bring large pot of salted water to boil. Add noodles and boil until tender, stirring occasionally, about 3 minutes. Drain noodles. Refresh in cold water. Drain and place in large bowl. Add sesame oil and toss to coat. (Can be prepared up to 6 hours ahead. Cover and refrigerate bean sprouts and oriental noodles separately. ) Add bean sprouts, shrimp, cucumbers and onions to noodles. Drizzle with dressing. Toss gently to combine. Line platter with cabbage leaves and mound salad in center. Posted by Karen Mintzias d 19266 Red or White Wine 0.50c e 19266 This is a basic vinaigrette-style dressing that works well with shredded vegetables. IN A BOWL, whisk together the ingredients. Toss with salad ingredients and serve chilled or at room temperature. Makes 3/4 Cup 5749 Butter or margarine 3.00tb 5749 Cornstarch 2.00tb 5749 Froz Thinly cover bottom of heavy 2 gal pot with Oil. Saute Onions, Green Peppers and Celery 10 min. Add meat and cook 10 min or until brown. Stir in tomatopaste, stewed Tomatoes and Tomato Sauce. Add chopped Garlic, Chili powder, Salt, dash Oregano, Chile salsa and jalapeno. Cook 30 min, season to taste with Garlic Salt and Pepper, then simmer2 1/2 hours. Stir every 10-15 min. 0.50c 57 Heat the oil in a heavy 10- to 12-quart pot over medium heat. Add the onions, bell peppers, celery and garlic. Cook, stirring, until the onions are translucent. Add the meat to the pot a little at a time, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients. Bring to a boil, then lower heat and simmer, uncovered, for 2 1/2 to 3 hours. Stir often. Taste and adjust seasonings. NOTE: Chile salsa is a relish made from equal parts of finely chopped raw onion, tomatoes (peeled, cored, seeded, and finely chopped) and canned chopped green or pickled jalapeno chiles. It is widely available in supermarkets and specialty foods stores. sm 5750 Oranges 4.00lg 5750 Grated orange peel (opt) 0.00 Beef should be coarse ground round steak, lean chili grind. Put oil in large pot. Add onion, bell pepper, celery and garlic cloves. Cook until onion is transparent. Add meat slowly, stir until redness disappears. Add remaining ingredients, stirring after each addition. Lower heat to simmer. Simmer for 2-1/2 to 3 hours. Stir frequently to prevent scorching. This recipe is certified authentic chili recipe of Jay Pennington, winner of the 1977 Nevada state championship and the 1977 world championship. 5751 Inch circles frozen puff 6.00 5751 pastry, thawed 0.00 5751 Egg, beaten with a little 1.00 5751 water 0.00 Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Servings: 6 0.50 5752 split lengthwise 0.00 This is not the traditional Chinese version, but this slightly sweeter dish is the way you'll find it in this country. CUT PORK INTO 1-INCH cubes; put into a bowl with the rice wine or sherry, soy sauce and salt. Marinate for 20 minutes. Cut the green and red peppers into 1-inch squares. Peel and cut the carrot and scallions into 1-inch chunks. Bring a pot of water to a boil and blanch the carrot in it for 4 minutes; drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the pork cubes out of the marinade, put them into the batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the pork pieces from the batter with a slotted spoon, and deep-fry them. Drain the deep-fried pork cubes on paper towels. Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the lychees or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce and bring it back to a boil. Turn the heat down to a simmer. Add lychees or oranges and pork cubes. Mix well, and then turn the mixture onto a platter. Serve at once. 19268 Blade or arm steaks,1/2" 4.00 a 19268 Vegetable oil 2.00ts b Heat the oil in a large saute pan or 6-quart braising pan over medium heat. Add the beef cubes a few at a time, stirring to brown evenly. As they are browned, remove cubes to a plate and set aside, add more cubes to the pan. Continue the process, adding more oil if necessary, until all the meat is browned. Add the onions to the pan and cook, stirring, for a few minutes, then add the garlic. Cook until the onions are translucent. Return the beef cubes to the pan, season with salt to taste, then add the boiling water, caraway and sesame seeds, and oregano. Bring to a boil, then lower the heat and simmer, covered, for 1 hour. Gradually stir in the ground chile, tasting until you achieve the degree of hotness and flavor that suits you palate. Add the olives and simmer, covered, 1 hour longer. Taste and adjust seasonings, the mix in the kidney beans and heat through. ~ 19269 Sugar, light brown, 3.00tb Thawed whipped topping or prepared frosting Place cake layers, top sides up, in two clean 8" or 9" layer pans; prick each cake wht large two pronged fork at 1/2 inch intervals. Dissolve gelatin in boiling water. Add cold water and spoon over cake layers. Chill 4 hours. Dip one pan in warm water for 10 seconds; unmold onto serving plate. Frost. Unmold second layer; place on first layer. Frost. Refrigerate. Garnish as desired. aches, sliced, drained 16.00oz Combine broth, water, bay leaf, clove, celery salt, and Worcestershire sauce. Season to taste. Simmer 10 minutes. Strain. Add gelatin which has been softened in cold water. Stir until dissolved. Pour into bouillon cups. Chill until firm. Garnish with chopped parsley. 6 servings. The Household Searchlight Drained 1.00x i 19269 Apricots, dried 6.00oz If using homemade beef broth, be sure that you clarify the broth before preparing this recipe. In saucepan combine beef broth, onion, green pepper, parsley, and worcestershire sauce. Bring to boiling. Reduce heat; simmer uncovered, for 15 minutes to reduce liquid slightly (it should measure 3 to 3 1/2 cups). Strain mixture, discarding vegetables. Return the strained broth to saucepan. In small bowl combine sherry and water; sprinkle gelatin over liquid and let stand to soften gelatin. Stir gelatin mixture into broth; heat and stir till gelatin dissolves. Pour into large bowl. Chill till set. Before serving, whip cream and curry powder just to stiff peaks. Break up consomme with a fork; spoon into serving dishes. Top each serving with a dollop of the whipped cream. Makes 4 to 6 servings. f 19270 Chicken base (or 1/2 chicken 0.50ts g 19270 Bouillon cube) Heat fruit juices to boiling. Add gelatin. Stir until dissolved. Pour into a shallow oblong mold. Chill until firm. Cut in small cubes. Serve in bouillon cups with crisp crackers. 6 servings. The Household Searchlight 9317 Soy sauce 1.00tb 9317 Thyme 0.50ts Combine horseradish, vinegar, and sugar. Stir. Heat rapidly to full rolling boil. Add fruit pectin. Stirring constantly, heat again to full rolling boil. Boil 1/2 minute. Remove from fire. Let stand 1 minute. Skim. 9318 Chicken thighs 10.00oz 9318 Winter melon or watermelon 0.50lb Cut the upper jaw bone of the moose just below the eyes. Place in a large kettle of scalding water and boil for 45 minutes. Remove and chill in cold water. Pull out all the hairs - these will have been loosened by the boiling and should come out easily ( like plucking a duck). Wash thoroughly until no hairs remain. Place the nose in a kettle and cover with fresh water. Add onion, garlic, spices and vinegar 8. Bring to a boil, then reduce heat and simmer until the meat is tender. Let cool overnight in the liquid. When cool, take the meat out of the broth, and remove and discard the bones and the cartilage. You will have two kinds of meat, white meat from the bulb of the nose, and thin strips of dark meat from along the bones and jowls. Slice the meat thinly and alternate layers of white and dark meat in a loaf pan. Reheat the broth to boiling, then pour the broth over the meat in the loaf pan. Let cool until jelly has set. Slice and serve cold. 9318 Sugar 0.50ts 9318 Thin soy sauce 0.50ts 9318 Cornstarch 1.00ts 9319 Butternut squash 2.00c Select and wash fruits. Remove stems, hulls, and blossom ends. Cut hard fruit in quarters. Do not pare or remove seeds. Extraction of Juice Soft Fruit: Use just enough water to prevent fruit from sticking. Heat gradually, stirring constantly. Crush fruit and cook until it has lost its color. Hard Fruit: Cook, with sufficient water to cover, until fruit is soft. Do not crush if a clear jelly is desired. Straining the Juice: Pour cooked fruit into a wet flannel jelly bag. Allow juice to drip into a large container. Do not squeeze fruit if a clear jelly is desired. When juice has stopped dripping return pulp to preserving kettle. Add sufficient water to cover. Cook slowly, stirring constantly, for thirty minutes. Again strain juice, but keep this second extraction separate from the first as the first extraction makes the clearest jelly. A third extraction may be made from some fruits, depending upon the pectin content. Test for Pectin: Combine 1 tablespoon cooked fruit juice, 1 teaspoon sugar, and 1/2 teaspoon Epsom salts. Stir until salts dissolve. Allow to stand about 20 minutes. If juice contains sufficient pectin to make jelly, the mixture will form into a gelatinous mass or large flaky particles. If fruit juice shows only a small amount of pectin, use an equal volume of apple juice, which is rich in pectin, and a satisfactory jelly will be obtained. Sugar Content of Jelly: Too large a proportion of sugar will result in a gummy jelly which can not be molded. Too small a proportion of sugar will result in a tough, dark jelly with an inferior flavor. Currants, unripe grapes, and green gooseberries are about the only fruits which require an equal measure of sugar. Two-thirds as much sugar as fruit juice is the usual rule. Cooking the Jelly: Work with a small quantity of juice, not more than two quarts at a time. Measure juice, heat rapidly to boiling. Add sugar, stir until it is dissolved. Boil rapidly until a jelly test is obtained. The sugar may be heated before adding to boiling juice if desired. The Jelly Test: Dip a spoon into the boiling liquid. Pour juice from spoon. If it sheets and two drops hang together from the side of the spoon, the jelly is done and must be removed from the fire immediately. Skim. Sealing and Storing: Pour the jelly immediately into freshly sterilized glasses. Cover at once with a thin layer of melted paraffin. Roll the glasses to insure the entire surface being well covered. Cool. Cover with a second layer of melted paraffin. Label. Store in a cool place. serole, stir together broth, brown sugar, lemon juice, cornstarch and allspice; add fruits, stirring well. Cover; bake at 350 degree for 45 minutes, stirring occasionally. Serve warm as a side dish with poultry or pork or as a dessert. DltLisbon Warsaw Daylight Time StdLisbon Warsaw Standard Time MapID-1,65 W. Europe Display(GMT+01:00) Berlin, Stockholm, Rome, ea gummy fish Dissolve gelatin completely in boiling water. Combine cold water and ice cubes to make 1 1/4 cups ice and water. Add to gelatin, stirring until slighly thickened. Remove any unmelted ice. (If mixture is still thin, refrigerate until slightly thickened. ) Pour gelatin into dessert glasses. Place gummy fish in gelatin. Refrigerate until set, about 1 hour. m pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes. Now, add diced In one mixing bowl sift 1-1/4 cups of the sugar, flour, baking powder and gelatin together. In another bowl, combine milk, oil and lemon extract. Beat the liquids into the dry ingredients until batter is smooth. Beat egg yolks in one at a time into the batter. Whip egg whites until stiff but not dry with 1/4 cup of sugar. Fold the egg whites lightly but thoroughly into the batter. Grease ring pan with vegetable shortening and dust with flour. Spoon batter into pan and bake at 325 F. 40 to 50 minutes until cake springs to the touch. Turn out immediately onto a wire rack. Decorate with a thin icing and trim with what ever you want. Note: I used strawberry jello and extract and decorated after drizzling icing on top with fresh strawberries cut in half. I also have used orange jello. Decorate with candied orange slices. I also found that 40 minutes was too long to bake this cake in my oven. or NetWare Networks INDOWS ShellNewShellNew,2 INFINF,2 Disolve jello in 1 cup of hot water. Put ice cream in that mixture and stir until disolved. Then blend in fruit. Pour into a pie shell and refrigerate until set. You can do so many combos. heavy-bottomed soup pot and saute onion with 2 cloves of the garlic until onion is tender Add tomato puree and cook 10 minutes, stirring. Add more garlic and the liquid from tomates. Add the tomato paste, salt and pepper to taste, and marjoram and thyme. Bring to a simmer and add vermicelli Cook until ve Bake cake mix as directed on package. Remove from pans to cool. Rewash pans and put cakes back in them when the cakes are completely cooled. It is best to use 2 8-9" round cake pans but you can use an oblong pan if you want. After cakes have been place back into pans (top side up), prick them with utility fork at 1/2" intervals. Meanwhile, dissolve each flavor separately in 1 cup boiling water. Carefully pour one flavor gelatin over each cake layer (if using oblong pan you must use the same flavors for the 2 pks). Chill 3-4 hours. Dip one cake pan in warm water for 10 sseconds, then unmold cake layer onto serving plate. Top with about 1 c. cool whip. Unmold second cake layer and carefully place on first layer. Frost with remaining topping. Chill. Great moist'n fruity cake especially for those who like a light, refreshing cake that is not too sweet. 0000019261 0000019261 0000019262 0000019262 0000019262 0000019263 0000019263 Lightly grease candy molds, or spray with PAM, and sprinkle with ganulated sugar. In 1st saucepan, combine fruit pectin, water & baking soda; set aside. In a 2nd pan, combine sugar & corn syrup, mixing well. Cook both mixtures, stirring alternately until foam subsides in the soda mixture, about 5 minutes. Pour pectin mixture in a slow, steady stream into the boiling sugar mixture, stirring constantly. Boil & stir for one minute more. Remove from heat stir in flavoring, food color & 1/2 teas. citric acid. Pour into prepared molds. Let set for 24 hours. Remove from molds. Let stand for at least a day before packaging. ***You can use juice of a lemon for flavoring if you wish. Color some, leave some clear (for a rind). Molds are available at cake supply shops for the famous "orange slice" candies. 0000019269 0000019269 0000019269 0000019269 0000019269 0000019269 0000019269 0000019269 0000019269 Mix together all the ingredients. A food processor fitted with a steel blade is ideal for chopping and grinding. This will provide an excellent marinade for chicken, beef, or pork. Store leftover marinade in the refrigerator in a tightly closed jar for about 1 month. 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019271 0000019272 If you've ever had jerked chicken or pork this is the rub that's used. Mix together all the ingredients to make a paste. a food processor fitted with a steel blade is ideal for this store leftovers in the refrigerator in a tightly closed jar for about a month. 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 0000019273 Mix everything except the burgers and the chutney together; put in a small saucepan and place over moderate heat until the aroma becomes quite strong, about 2 minutes, stirring frequently. Transfer to a bowl. Prepare the burgers according to their recipe, adding half the spice mixture to the ground meat. Rub the remaining spice mixture on the surface of the burgers and set aside for 10 minutes before grilling. Top the finished burgers with chutney. Per serving: 48 calories, 7 g carbohydrate, 2 g fat, 0 mg cholesterol, 258 mg sodium. 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019275 0000019276 0000019276 0000019276 0000019276 0000019277 0000019277 0000019278 0000019278 0000019278 Toss all the ingredients in the blender and blend-away. 0000019279 0000019279 0000019279 0000019279 0000019279 0000019279 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019280 0000019281 0000019281 0000019281 0000019281 0000019281 0000019281 0000019281 * Include some of the green tops when chopping the scallions. ** Other fresh hot chili peppers may be used. Seed, devien and finely chop them. Combine all of the marinade ingredients in a large bowl. Place the pork in a roasting pan and coat with the marinade. Cover and refrigerate 4 hours or preferably overnight. Prepare a charcoal grill. When the coals glow dusty red, push the coals to the sides and place a foil drip pan in the center arranging the coals arund the pan to provide indirect heat. Place the pork in the center of the grill over the drip pan. Turn and brush the meat with te marinade as often as possible for about 1 1/2 hours. Add more coals if the heat begins to fail. Remove the pork to a chopping board and chop, with a cleaver, into 1-inch pieces. Serve with Pickapeppa Sauce and grill roasted sweet potatoes or yams. Note: This marinade is enough to grill 3 split chickens, 6 pounds of large shrimp or prawns in their shells, a dozen blue-claw crabs, or 18 Rock lobster tails. 0000003050 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003051 0000003052 0000003052 0000003052 0000003052 0000003052 0000003052 0000003052 0000003052 0000003052 0000003053 Combine all ingredients. Allow to blend 8 to 10 hours. Chill. 03054 0000003054 0000003054 0000003054 0000003054 0000003054 0000003054 0000003054 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 0000003055 You can buy chernushka "black caraway" in some health food stores or from mail-order. They are nothing like the familiar caraway seeds. This bread is a New York specialty, usually made in bakeries. Combine 1/2 cup of the warm water, the yeast and sugar and let stand until doubled in bulk, about 10 minutes. Dissolve the salt in the remaining warm water in a mixing bowl. Mix in the sourdough starter, then the yeast mixture, then the gluten flour and 2 cups of the all-purpose flour; make a soft dough. Spread 1 1/2 cups flour on the kneading surface and turn the dough out onto it. Knead, adding more flour if necessary to make a soft dough that will hold its shape. Do not overknead. the dough should be only slightly elastic, even a bit sticky. Form the dough into a ball and put in an ungreased bowl; cover with plastic, and let rise until doubled in bulk, about 1 1/2 hours. Turn the dough out onto a lightly flour surface and knead it a few strokes to expel air. Cover with a towel and let rest for 15 minutes. Divide the dough in half. Form each half into a loaf by flattening in to an inch-thick oval about 12 inches long, then rolling it up from one long side. Pinch the seam closed. Shape the ends of the oval loaves neatly and plce them on two cornmeal-dusted baking sheets, seam down. Cover with towels and let rise until "three-quarters proofed," or not fully doubled. 0000003060 0000003060 0000003060 0000003060 0000003060 While the loaves are rising, set a large roasting pan containing 2 inches of boiling water on the oven floor (or the lowest shelf of an electric oven) and preheat the oven to 400 degrees. Brush the loaves with egg-white glaze, being careful not to let the glaze drip onto the pan, as it sticks and burns. With a single-edged razor blade or a small, sharp knife, cut three diagonal slashes, holding the blade almost parallel to the surface, about 1/4 inch deep on each loaf. Sprinkle the loaves with "black caraway" or caraway seeds, if you like. Bake for 30 minutes on the middle and upper shelves of the oven, then brush again with glaze, exchange shelf positions, and remove the water pan. Bake for 20 to 30 minutes longer, or until there is a hollow sound when you rap the bottom of the loaf. Cool the bread on racks. There is no historical or etymological theory for the term, "corn" in this bread. 0000007881 0000007881 0000007881 0000007881 Beat together the first 7 ingredients until smooth. peel and thinly slice apples. Add sugar and cinnmaon to the apples. put a thin layer of batter on the bottom of a prepared tube pan, then a layer of apples, more batter, more apples and top off with remaining batter. Bake at 350 F for 1 hour and 45 minutes. ( you may want to put a layer of alumium foil over the top during the last 15 minutes of baking to avoid too much browning. ) 07884 0000007884 0000007884 Saute onions in butter. Add remaining ingredients except green beans, cheese and bread. Simmer for 2 1/2 hours, skimming occasionally. Add green beans and simmer for 30 minutes longer. Remove and discard bouquet garni. To serve, place one piece of toasted crusty french bread in each warm bowl and pour hot soup over it. Sprinkle with freshly grated cheese to taste. 0000007885 0000007885 0000007885 0000007885 0000007885 0000007885 0000007885 Combine all ingredients; blend well. Put in jelly jars and refrigerate. Delicious with pork or beef. This will keep indefinitely in the refrigerator. Makes 4 1/2 cups. 07886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007886 0000007887 0000007887 0000007887 0000007887 0000007887 Combine All Ingredients in A Small Mixing Bowl; Mix Well. Cover & Let Stand Several Hours. Serve At Room Temperature. Refrigerate Remaining Relish. Fat 0. Chol. 0000007887 0000007887 0000007887 0000007887 0000007887 0000007887 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 0000007888 This rich,all-butter recipe makes two single piecrusts or one double crust pie;margarine may be substituted for butter,if desired. In a large bowl,combine flour and salt. With pastry blender or two knives,cut in butter until mixture resembles coarse crumbs. In small bowl,beat egg yolk with 3 tablespoons ice water;sprinkle mixture,1 tablespoon at a time,over flour mixture;toss with fork to blend lightly but evenly. Add up to 1 tablespoon water,if necessary,until dough begins to form a ball. Knead dough gently 2 or 3 times;flatten into disk shape. TO MAKE SINGLE CRUST:On lightly floured surface,roll out half dough to 11 to 12" circle(see note);fit into 9" pie plate;trim, leaving 1" overhang. Dampen underside of hangover with water; turn under;flute edges or make decorative edging as described below. Place in freezer 10 minutes. Note:Depending on depth of edge or type of edging used for crust,you may need up to full recipe dough. Any unused dough can be frozen,tightly wrapped, for up to 2 months. TO MAKE DOUBLE CRUST:Roll out dough as for single crust pie; fit into pie plate;trim. Roll out remaining dough to 11 to 12" circle;fit over top of pie;trim,leaving 1"overhang. Dampen edges of pastry with water;press together or turn under; flute edge . Cut vents for steam in center of top crust. PREBAKED PIE SHELL:Prepare jiffy Butter crust,recipe above, or one 10 or 11 ounce package piecrust mix according to package directions. Roll out half dough;fit into 9" pie plate; prepare single crust as directed. After fluting,place in freezer 10 minutes. Heat oven to 425 degrees. Line crust with foil;fill foil with dried beans or rice. Bake 6 minutes. Remove foil and beans;bake 8 to 10 minutes longer until pie shell is lightly browned. Cool completely on wire rack before filling. Makes one 9"pie shell. ROPE EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe; trim to leave 1 1/2" overhang. Dampen overhang with water; roll under to make high standing edge. Press right thumb into pastry edge at an angle;press and squeeze pastry between thumb and knuckle of forefinger. Repeat,keeping same angle to make ropelike edging. LEAF EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under. Press flat to rim of pie plate. With sharp paring knife,cut out 1" oval-shaped leaves from leftover pastry scraps. Lightly mark veins on leaves. Dampen rim of pastry crust with water;place leaves in slightly overlapping pattern around edge;press gently but firmly to adhere. SCALLOPED EDGE Fit and shape crust as in Jiffy Butter Crust recipe,turning edge under. Place forefinger of left hand inside crust edge. Using thumb and forefinger of right hand,pinch around left forefinger to make wide scallops. Repeat around border,making sure scallops are same size. BRAIDED EDGE Fit and shape pastry crust as in Jiffy Butter Crust recipe, turning edge under. Press edge flat to rim of pie plate. Roll leftover pastry into long thin rectangle;cut into long strips,1/4"wide. Weave strips into one long continuous braid to fit around rim of piecrust. Brush rim with water;set braid in place;press gently to adhere SUNBURST EDGE Fit and shape pastry crust as in Jiffy Butter Crust;trim edge exactly to fit pie plate rim. Cut pastry edge at 1/4" intervals, making each cut 3/4" long. Dampen cut edge with water;fold over each pastry section into triangle,pressing to seal. 3.00 000004 7902 Salt Grate chocolate. Add water, sugar, and sirup. Boil to soft ball stage (234 - 238 F). Remove from fire. Add peanuts and flavoring. Cool slightly. Beat until mixture begins to crystalize. Drop by teaspoonfuls onto waxed paper. Finely chopped blanched 0.50c 000007 7902 almonds 0.00 000008 7902 Flour Directions: Put 4 small saucers in freezer. In a very large pot, combine oranges, lemon and water. Cover and bring to a simmer. Let simmer 2 hours. DON'T ALLOW TO BOIL. Turn off heat. Remove fruit. Let cool 5 minutes. Cut in half and scoop pulp, seeds and pith back into pan. Put shells to one side. Bring pan to a boil and boil hard 5 minutes. Strain through damp cheese cloth in a sieve. Gather ends and squeeze out remaining juice. You should have 6 cups. Make up any difference with water. Return liquid to pan. Remove all white pith from skins. Cut skins in fine strips (or as desired) and add to pan with sugar. Place over low heat and stir to dissolve sugar. Bring to boil. Boil hard, stirring occasionally to prevent scorching. Boil hard until jell point is reached, between 60 and 90 minutes depending on natural fruit pectin available. Jell point test. Chill some saucers in freezer while preparing marmalade, 2 or 3. Test: drop a small amount of hot marmalade on chilled plate and chill for 2 minutes. Run finger through marmalade on plate. If surface wrinkles, it has reached jelling point. If still syrupy, continue boiling. Repeat test at 5 minute intervals until jell point is reached. Remove pan from stove and stir for 5 minutes, skimming off any foam. Ladle into sterilized jars, leaving 1/2 inch head space. Seal as you like 000007 7904 Unbleached white flour 2.75c 000001 A traditional English mustard pickle, Piccalilli is made from a variety of vegetables which are first soaked in brine, then pickled in vinegar. The finished pickle is yellow in colour owing to the presence of turmeric and mustard. The pickle may be served immediately it has cooled, but it improves with keeping and may be stored for up to 3 months. Piccalilli is usually served with cold meats. Use firm red tomatoes if green ones are unavailable. About 3 pounds. Place the cauliflower, cucumber, pearl onions, Spanish onion and tomatoes in a large bowl. Sprinkle with salt over the vegetables and set them aside for 4 hours. Drain the vegetables in a colander and discard the liquid. In a large saucepan, bring the vinegar to a boil over high heat. Add the vegetables and reduce the heat to low. Cover the pan and simmer the vegetables for 15 minutes or until they are almost tender when pierced with the point of a sharp knife. Remove the pan from the heat and drain the vegetables in a colander. Discard the vinegar. Place the vegetables in a large bowl. Sauce: To make the sauce, pour the vinegar into a medium sized pan and stir in the mustard seeds, ginger, garlic, peppercorns, turmeric, mustard and sugar. Place the pan over low heat and stir to dissolve the sugar. When the sugar has dissolved, increase the heat to moderate and bring to a boil, stirring frequently. Reduce the heat to low and simmer the mixture for 15 minutes. Remove the pan from the heat and strain the liquid into a medium sized bowl. Discard the flavourings left in the strainer. Rinse the pan and return the strained mixture to it. Stir in the flour mixed with the water and place over moderate heat. Bring the sauce to a boil, stirring constantly, and boil for 2 minutes. Remove the pan from the heat and pour sauce over the vegetables. Mix the vegetables with the sauce with 2 spoons, tossing until coated with sauce. Spoon into clean, warm, dry jars with screw top lids. Spoon any sauce remaining into the jars, so they are completely full. Place lids on the jars and half screw into position. Set jars aside until completely cold. Screw lids on firmly and store the jars in a cool, dry place. 05769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005769 0000005770 0000005770 0000005770 0000005770 0000005770 Brown sausage,onions and bell peppers in heavy skillet. Drain. Line baking dish with 3/4 of the sausage mixture. Combine eggs and sour cream. Season to taste. Pour over sausage mixture. Bake @ 350 degrees until eggs are semi-set. Stir egg mixture and top with remaining sausage. Bake until eggs are firm. Serves 4 to 6. 0000005772 0000005772 0000005772 0000005772 0000005773 0000005773 0000005773 0000005773 0000005773 Combine butterscotch chips and peanut butter in top of double boiler. Place over, not boiling water until butterscotch melts; remove from water. Stir until blended; add milk and stir just until blended. Spread in foil-lined 8-inch square pan. Press chopped nuts into surface, if desired, and chill until firm. Cut into 1-inch squares. 0005775 0000005775 0000005775 0000005775 0000005775 0000005775 0000005775 0000005776 0000005776 PREHEAT OVEN TO 450F. Mix yeast, 1 1/2 ounces sugar and warm water. Let stand 2-or-3 minutes. Mix 2 cups flour and the salt and add to the yeast mixture. Add remaining 1 1/2 cups flour. Knead for 5 minutes, adding flour if dough sticks to the table. Bagel dough should be firm. Place dough in a clean, greased bowl. Cover and let rise until double. Bring water to a boil and add 1 tablespoon sugar. Divide dough into 12 pieces and shape each into a ball. Allow the dough to relax 3-to-4 minutes. Flatten with your palm. With your thumb, press deep into the center of the bagel and tear open with your fingers. Pull the hole open. Place bagels on a sheet and cover for about 10 minutes. Put 2-or-3 bagels at a time into simmering water for about 45 seconds, turning once. Drain and place on greased baking sheets. Brush with beaten egg white and sprinkle with salt, sesame, poppy or caraway seeds. Bake for 35 minutes, turning over when bagels are light brown. Bagels are done when they are brown and shiny. Cool on a rack. 19275 - cut into 1-in lengths 0.00 k 19275 Potato; diced, -=OR=- 1.00md l 19275 -Thick Potato Parings 1.00c m 19275 Celery root; scrubbed, diced 0.50 Preheat oven to 350F. Mush first 14 ingredients together by hand until well mixed and put into a bread pan. Stick knife in three places so meatloaf cooks evenly. Bake for 30 minutes. Increase heat to 400F for 20 minutes. Remove from oven and drain juice from pan. Sprinkle all the Monterey jack cheese evenly over the top of the meatloaf and return to oven for 15 to 20 minutes or until the cheese starts to bubble. Watch carefully so cheese doesn't burn. The meatloaf will have shrunk enough so that the cheese melted over all sides gives a frosted effect. Servings: 8 borage leaves 2.00 s 19275 -=OR=- Chard leaves, lettuce 0.00 t 19275 - or nettles 0.00 u 19275 Sage leaves 3.00 Heavily grease baking sheet or jelly roll pan combine sugar, corn syrup and salt in 3 qt casserole Stir in peanuts. Microwave on high until light brown, 8 - 10 minuts. Sitr in remaining ingredients until light and foamy. Quickly spread on greased baking sheet. Spread as thinly as possible for more brittle candy. Yield: 1 lb. arlic cloves 4.00 y 19275 - peeled and chopped Melt margaring or butter in large frying pan. Add chicken and brown until golden, about 5-10 minutes. Remove chicken to platter. Add mushrooms and seasoned salt and sautee until just tender. Remove with slotted spoon. Add Rice A Roni and cook, stirring constantly, until golden. Add hot water, Rice A Roni seasoning packets and parsley. Bring to boil. Transfer to 9 x 13 pan. Add a layer of mushrooms. Top with chicken pieces. Cover dish with aluminum foil and bake in 350 oven for 30 minutes. Mix soup with milk. Remove aluminum foil and spoon soup on top of chicken pieces. Return to oven, uncovered, for 10 minutes. Sprinkle Parmesan cheese on chicken pieces and return to oven for 5 minutes. One of the recipes here inspired me to create this dish tonight. I served it with broccoli (fresh, just the flowerets, microwave covered for 5 minutes with a dash of seasoned salt and a pat of butter) and sourdough bread. Dessert was peach kuchen and ice cream. My number 1 consumer and critic said it was great! ~-Joanna the Gold Wing Rider from Ohio a 19277 9" cake pan 1.00 b 19278 Container sour cream 1.00lg a 19278 Walnuts, coarsely chopped 1.00c b 19278 Jar NOTE: One pound of almond bark can be substituted for the candy bars if +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Melt candy bars in a double boiler. Remove from heat, add cerals, mix until coated, then add marshmallows. Mix well. Pour into a buttered pan about 7 by 10 inches. Let cool until set. Cut into 20 to 30 small squares. InProcServer32 shell32.dll ThreadingModelApartment_ {3EA48300-8CF6-101B-84FB-666CCB9B Combine first four ingredients and press into the bottom of a 8-inch springform pan. Beat eggs and sugar with electric beater until a pale mixture. Mix well. Melt chocolate in double boiler. Stir in sour cream, butter and vanilla. Add to cheese mixture and stir. Pour batter into pan. Bake at 325F for 2 hours or until centre is firm. Cool on wire rack. Remove from pan. Chill and serve with whipped cream. Serves 10. d Kale, Cover & Cook 1 Min. Drain. Line A Serving Platter With Cooked Ka Sift together flour, soda, sugar and salt; stir in cornmeal. Combine eggs, vinegar, and shortening; add to dry, ingredients, stirring just until moistened. Heat a well-greased 9 inch cast-iron skillet in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot skillet. Bake at 400 degrees for 30 minutes or until lightly browned. command C:\WINDOWS\Explorer.exe= ddeexec [FindFolder("%l", %I)]2 application Combine lard and sugar, beating well. Add eggs and beat well. Sift together cornmeal, flour, baking powder, and salt. Add to creamed mixture alternately with milk, beginning and ending with flour mixture. Spoon batter into a greased 13 x 9 x 2 baking pan. Bake at 450 for 25 minutes or until golden brown. a sieve and press out as much of the liquid as possible. Use it as is, or reduce it further for a richer flavor. Taste and season with more salt, if needed. Makes 4 to 6 Cups InProc Line a baking sheet with foil. Set aside. In 2 qt casserole, microwave candy coating at 50% (medium for 4 to 6 minutes, or until coating can be stirred smooth, stirring twice. Stir in almonds. Spread to 1/4 to 1/2 inch thickness on prepared baking sheet. let stand, or chill, until set. Break into pieces. Store in cool, dry place. Makes 2 lbs. ams 645FF040-5081-101B-9F08-00AA002F954E} PropertySheetHandlers {645FF040-5081-101B- (6-8 Servings) In a kettle, add the pork, garlic, salt and water. Bring to the boil and simmer until meat is tender. Remove pork and shred. Cool the broth and skim accumulated fat. Put the pork in a large, flat baking dish and add approximately a soup ladle of broth to keep the pork moist. Cover with aluminum foil. Bring remaining broth to boil again and add the hominy, discarding half the liquid in the cans. (This step may be reserved until just before serving. ) Simmer 20 minutes. Warm pork in oven before serving. Extra Ingredients 4 large limes, cut into eighths 4 medium-size avocados, diced in 1-inch chunks 1 large spanish onion, diced 2 packages Fritos 2 packages fried bacon rind 1/4 c. crushed red chile 1/4 c. oregano To keep diced avocado, save the pit and place in serving dish with the diced avocado. This will prevent it from turning brown. Place all other ingredients in appropriate serving dishes. If onion and lime are prepared in advance, cover with foil or plastic wrap. Serving In a large soup bowl, serve a small portion of shredded pork and hominy with enough broth to fill approximately half the bowl. Instruct guests that they are to add ingredients gingerly until each finds the taste combination that suits his/her palate. Fried bacon rinds and fritos may be crushed or added whole. Lime is squeezed for juice. Free-for-all. Everyone is invited to help him/herself to experiment with combinations. Author's Note: All the quantities are approximations based on experience. If guests are delicate eaters, you'll have leftover pozole, which is delicious. If they are heavy eaters, add more meat and ingredients. This is from Craig Claiborne's Favorites from the New York Times. a 19279 Grated fresh ginger 1.50tb b 19279 Garlic cloves, pressed 2.00md c 192 COVER TAMARIND PULP with 1/2 cup of boiling water. With the back of a fork, mash the fibers and seeds. When dissolved, strain, and reserve 1/3 cup of tamarind water. In a food processor or mortar, process or pound the shallots, garlic, chiles, shrimp paste, turmeric and salt into as smooth a paste as possible. Set a wok or skillet over medium-high heat. When hot, add the oil and spice paste; gently brown. Turn heat to high and add the shrimp; stir-fry until they turn bright orange, about 30 seconds. Remove and set aside. Add bell peppers, peas and cabbage; stir-fry until vegetables are cooked but still crisp, about 1 1/2 minutes. Add rice; stir-fry together, breaking up the lumps of rice. When the rice grains are separated, add tamarind water, ketjap manis, light soy sauce, green onions, chicken, barbecued pork and reserved shrimp; mix together. Check for seasonings. Transfer to a serving plate, garnish with coriander and arrange the cucumbers around the edge. a Every Chinese cook has his own version of this. This one is intended for quick cooking in an American kitchen. IN A SAUCEPAN, combine the vinegar, sugar, ketchup, ginger, salt and Tabasco sauce; bring to a boil. Continue cooking over high heat and reduce to the consistency of a light syrup that lightly coats a spoon. Makes 1 1/2 Cups d 19280 Sauerkraut (large can, well 1.00cn Bring water to a boil. Stir in rice. Cover and remove from heat. Let stand 5 minutes or until all water is absorbed. Meanwhile, cook and stir chicken in hot oil until lightly browned. Stir in soup, milk, mustard and cheese; add broccoli and pimento. Bring to a full boil. Reduce heat and simmer 2 minutes. Pour over rice. Makes 6 servings. h 19280 Oregano 0.50ts Stir bread crumbs into milk or water;mix well. Beat in unbeaten egg and minced onion. Add salt,pepper,nutmeg and ground beef;mix thoroughly. Divide meat mixture into 50 to 60 even portions. Shape into small balls Melt butter or margarine in skillet. Add meatballs;brown thorough- ly, shaking pan occasionally to keep balls round. Add water;cover skillet. Simmer 20 minutes. Yield: 50 to 60 small meatballs. 19281 Flour 0.33c Combine all ingreadients in a 1 gallon non-metal container. Mix well. Pour into a Dutch oven or Kettle. Cook over low heat until mixture begins to thicken. If to thin add more cornstarch. When cool pour into squeeze bottles with large hole in tip. Makes 1 1/2 Quarts COOKS NOTES: This is enough sauce for 10 lbs of ribs or chicken. baste ribs over grill and turn frequently, using squeeze bottle to keep moist. Nutrition information per Tbsp. Calories, 53 fat, 0 grams carbohydrate, 13. 5 Gram Cholesterol, 0 Sodium, 152 milligrams 19281 Pepper 0.50ts g 19281 Small new potatoes 2.00lb h 19281 Carrots 16.00oz i 19281 Caraway seeds Knead the jujube with the glutinous rice flour, add Ginseng. Make dough into any form of large biscuit, place in biscuit molds. Steam cook for 5 to 10 minutes. Cakes should be very soft but keep their shape. Cabbage 1.00 l 19282 Bonless chicken breasts, 6.00 a 19282 -skinned Pour milk into shallow bowl. Dip each cicken piece in milk and place on piece of waxed paper. Sprinkle lightly with salt and pepper. Sprinkle flour over chicken and turn pieces to coat completely. Pat flour onto chicken, then shake to remove excess. Heat oven to 375 degrees 3. Heat 2 Tb butter and 1 Tb oil in large heavy ovenproof skillet over medium-high heat. When foam subsides, arrange chicken skin side down in skillet and saute until browned, 4-5 minutes each side. Remove breast meat from skillet and set aside. Heat additional 2 Tb butter and 1 Tb oil in small pan until butter melts. Bast chicken in skillet with drops of butter and oil. Bake 10 minutes, basting again after 5 minutes. Turn chicken, add breast pieces, and baste again. Bake 10-20 minutes longer, basting and turning chicken every 5 minutes. Chicken is done if juices run clear yellow with no trace of pink when thigh is pierced with fork. Transfer chicken to platter and keep warm in turned-off oven with door ajar. Pour excess fat from skillet. Add shallot and cook, stirring constantly, over medium heat. Pour in wine and broth; heat to boiling, scraping up roasting juices. Boil rapidly until reduced to consistency of light syrup. Remove from heat an dseason to taste with salt and pepper. If desired, add 2 Tb butter for enrichment and swirl until melted into sauce. Transfer sauce to serving bowl. Serve chicken warm or at room temperature. Serves 4 441 calories per serving: 34% protein, 59% fat, 7% carbohydrate; 442 mg sodium. GOOD FOOD 01/87 0.50c h 19283 Guacamole dip 1.00c i 19283 (4-oz) chopped black 1.00cn j 19283 Olives 0.00 k Combine salt, sugar, paprika, allspice, thyme, sage and bay leaf. Rub mixture well onto all of the meat. Put meat into plastic bag, adding any salt mixture that did not stick to meat. Seal bag. Put into refrigerator, and forget about it for two weeks. At the end of the curing time, soak in cold water for 24 hours before cooking to remove salt. Cook in water with such vegetables as desired. (She cut the roast into two pieces and put each in a separate bag. ) (See no reason why you could not use one each 4 lb beef and pork roasts. ) 1.00 d 19284 Vegetable oil 1.00c e 19284 Vanilla 1.00t f 19284 Oats; regular 1.00c Generously grease 6 (6 oz) custard cups. Beat all ingredients until smooth. pour into cups. 400 F. oven. Place filled cups on a jelly-roll pan. Bake 40 to 50 minutes or until browned and center is moist but not gummy. Cut open 1 to test for doneness. i 19284 Walnuts; or pecans chopped 0.50c j 19284 Flour; sifted 3.50c Drain raspberries, reserving 1 cup of the juice. Combine crumbs, sugar, 1/2 teaspoon of the cinnamon and the butter; pat into a 10-inch pie plate. Bake in a 375 degree oven, 8 to 10 minutes; cool. Soften gelatin in water. Mix the reserved raspberry juice, the remaining 1/2 teaspoon cinnamon and lemon peel and heat to boiling. Remove from heat; add gelatin and stir until melted. Chill until mixture just begins to thicken. Whip cream; add vanilla. Fold raspberries, gelatin mixture and whipped cream together. Pour into pie shell. Chill. Decorate with additional whipped cream if desired. Winter Tomato Soup With Vermicelli Winter Vegetable Chowder Winter Vegetable Salad Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal * soaked in warm water for 15 minutes, drained and sliced (optional) ** soaked in warm water for 20 minutes and drained, or I tsp. grated lime zest Unlike most other Thai curries, jungle Curry is made without coconut milk because coconuts don't grow in the jungles of northern Thailand. The curry paste is hot and full of flavor. Kaffir lime leaves give this curry its distinctive and enticing flavor, but if they are not available, you can substitute grated lime Zest. Cut pork in half lengthwise and cut into 1/4-inch-thick slices. Set aside. In a large, nonstick skillet or wok, heat oil over medium-high heat. Add garlic and stir-fry for 2 minutes, or until browned. Add curry paste and cook for 30 seconds, pressing it against the sides and bottom of the skillet or wok. Add pork and stir-fry for 2 to 3 minutes, or until light brown. Add stock and bring to a boil. Add eggplant, beans, fish sauce, krachai (if using) and lime leaves or zest, and cook for 5 to 6 minutes, or until the vegetables are tender. If using lime leaves, discard them. Remove from heat and stir in basil. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 113 CALORIES FOR EACH OF 6 SERVINGS: 11 G PROTEIN, 2 G FAT, 12 G CARBOHYDRATE; 588 MG SODIUM; 27 MG CHOLESTEROL. Wontons Woo Dip Har - Butterfly Prawns Woodruff Special * soaked in hot water for 30 minutes, drained and minced, or 2 tsp. peeled, minced ginger root ** or 2 dried, soaked in warm water for 20 minutes, drained and minced, or 1/2 tsp. grated lime zest The preparation of Thai curry pastes involves pounding or grinding together an array of spices and herbs. This recipe is very hot; cut down on the amount of dried red chilies if a milder curry is desired. In a mortar or a small bowl, combine all the ingredients. Using a pestle or the back of a metal spoon, press down on the mixture and stir until it forms a paste. (The curry paste can be prepared ahead and stored in an airtight container in the refrigerator for up to 1 week or in the freezer for up to 3 months. ) Makes 3 to 3 1/2 Tbsp. From "Eating Well", Jan/Feb, 1992. Wreath Bread Ww - Chili Con Carne Ww Apple And Cheddar Corn Muffins Wash the gram beans. Place both the grma beans & kidney beans in a large pot. Add 4 cups of water & bring to a boil. Turn off heat & let sit for 2 hours. Add the onions, ginger, tomatoes, 1 cup water, cardamom, coriander, pepper, salt & 6 tb ghee. Mix well, bring to a boil & simmer for 4 1/2 to 5 hours. Keep the heat very low so that you maintain a bare simmer during the cooking period. After cooking, remove 2 to 3 cups of the beans & blend them till smooth. Return to the pot. Keep the dal on a low simmer. Heat ghee & add the cumin seeds when ghee is very hot. After 10 seconds, add the minced onion & cook gently for 10 minutes, stirring constantly. Pour over the dal & mix in the coriander. Simmer till heated through. Serve with Royal Vegetable & Rice Casserole. Chicken, cooked; cubed 4.00c d 20849 Celery; chopped 1.00c "Most people won't have ever tasted kangaroo. It is a sweet, strong-tasting meat, it's texture and taste described as somwe- here between venison and liver. To eat kangaroo, you have to like game; you have to like offal and you have to be a red meat eater. It's a very big, very strong-tasting meat. " These recipes are by Chris Manfield from The Paragon Cafe, Circular Quay. Slice the kangaroo fillet into thin slices, three per serve. Brush with olive oil and sprinkle lightly with black pepper. Remove stalks from spinach and wash leaves thoroughly. Plunge into rapidly boiling water for 30 seconds. Strain and immerse immediately in iced water to stop the cooking process and main- tain the green colour. When cold, remove leaves from water and squeeze out as much liquid as possible. Refrigerate until ready to use. Soften 100 g unsalted butter and blend in food processor with the anchovies, lemon juice and a pinch of sea salt and pepper until smooth. Scrape out onto a piece of foil and form into a sausage shape. Refrigerate until firm Heat a large, heavy- base, cast-iron fry pan or grill plate until hot. Toss in the oiled meat slices and quickly sear on each side. Do not turn until the first side is properly sealed--this does not take very long--and don't overcook. Remove meat and rest in a warm place until all the meat slices are cooked. In another pan, over medium heat, melt the remaining butter, add the squeezed spinach and the salt and pepper, and stir until the spinach is hot. Divide the spinach into four portions, spoon onto the centre of the plate, top with three escalopes. Slice the anchovy butter so it begins to melt over the hot meat. Serve immediately. From an article in The Sydney Morning Herald by Shelli-Anne Couch. 3/2/93. Courtesy, Mark Herron. e 20850 Pine nuts or any choppednut 0.25c f 20850 Dried thyme 0.50 Blend all together in a large saucepan and simmer for 1 1/2 hours. 851 Oil, salad 1.00c a 20851 Sherry, cooking; or red wine 1.00c b 20851 Soy sauce 0.50c c 20851 Worcestershire sauce Mix Butter, Brown Sugar, Salt and Karo Syrup together in pan, cook for 5 minutes and remove from heat. Stir in Baking Soda and Vanilla then pour mixture over popped popcorn. Place on pan in 200 deg oven for 1 hour stirring every 15 min. nd 0.00ds f 20852 Mung bean sprouts 1.50c 000001 20852 Ground beef In a large mixing bowl place the eggs, Bisquick, 1/2 teaspoon cinnamon, salt, cloves, baking powder, the 2 cups of sugar, the 2 1/2 cups of chopped walnuts, milk, and oil. Blend them together with an electric mixer for 5 minutes. Turn the mixer on high and beat the batter for 15 seconds. Preheat the oven to 375 F. Pour the batter into a baking pan that is 10 x 14 inches, and 2 1/2 inches deep. Bake the cake for 45 minutes, or until a toothpick inserted comes out clee meat is brown. Drain off the excess fat. Stir in the salt, pepper, 2 Tb of the baking mix, and the worcestershire sauce. Turn the meat filling into the pastry lined pie pan. Arrange the tomato slices on the meat mixture. Beat the eggs slightly and stir in the cheese. Spoon onto the tomatoes spreading the mixture to cover the top completely. Bake for about 30 minutes. Cut into wedges and serve with chili sauce, if desired. a 19285 -cally 1/4 inch thick 0.00 grease the bottom of a 7-inch cheesecake pan. Place all ingredients in a blender or processor. Blend until smooth. Pour into pan. Prepare a water bath by placing cheesecake pan in a large ovenproof pan, then fill the larger pan with enough boiling water to reach about halfway up the side of the cheesecake pan. Bake in a preheated 325 oven for approximately 70 minutes, until center is set and toothpick comes out clean. remove from water bath and refrigerate overnight. Before serving, remove cake from pan by carefully cutting around edges with a thin knife and inverting it onto flat pan. Invert again onto a serving dish. Serve with fresh fruit, such as peaches or crushedpineapple. 19286 Yellow cake mix 1.00pk a 19286 Vanilla instant pudding 1.00pk b 19286 Sour cream Evenly distribute crumbs over bottom of a 9-inch springform pan. Press crumbs down lightly. In a medium bowl, using an electric mixer, beat together cream cheese, sugar and vanilla until smooth and fluffy. Set aside. In a small, heavy saucepan, melt chocolate over low heat. Stir constantly. Pour melted chocolate all at once into cheese mixture and beat until combined. Add egg and beat until very smooth, about 5 minutes. Add sour cream and liqueur and mix until combined. Pour batter over prepared crust. Bake in preheated 350 oven for 25-30 minutes or until just set. Refrigerate overnight before serving. *****Any kind of chocolate cake crumbs, without frosting can be used. Any commercially prepared cake isfine. 7 Dry yeast 2.00tb b 19287 Whole wheat pastry flour 9.00c c 19287 Apple juice As part of the advertisement: "Now bake deliciously fat-free with Karo Corn Syrup. You don't have to use butter, oil or shortening because Karo Corn Syrup acts as a shortening as well as a sweetener in this luscious Chocolate Cake recipe. " Mazola No-stick cooking spray Preheat oven to 350~. Spray 9" square baking pan with cooking spray. In large bowl, combine dry ingredients until well mixed. In medium bowl, whisk egg whites, water and corn syrup. Stir into dry ingredients until smooth. Pour into prepared pan. Bake 30 minutes or until cake springs back when lightly touched. Cool on wire rack 10 minutes. Makes 16 servings. Prep time: 15 minutes. Per serving: fat 0g; chol 0g; protein 2g; carb 31g; sodium 140mg; cal 130. My observation of the accompanying photograph: the resultant cake is a short, squat, square thing. So don't expect something lofty. 19287 FLOUR WILL BE USED IN 4 PART --------- 0.00--------- k 1 Place chicken pieces in a long, shallow nonmetal baking dish and pour buttermilk over each piece. Let stand about 1 hour at room temperature; turn each piece of chicken frequently. Combine remaining ingredients in a large paper bag; close and shake to blend. Drain chicken pieces but do not dry them. Add chicken pieces a few at a time, close bag, and shake to coat each piece of chicken evenly with mixture. Place chicken pieces skin side up, not touching, on shallow baking dish or cookie sheet, on middle rack of preheated 425'F. oven. Bake 15 minutes. Then reduce oven temperature to 350'F. and continue to bake for 15 minutes. Turn each piece of chicken and cook another 15 minutes. Turn each piece and bake a final 15 minutes. 19288 Beans, drained, canned, 12.00oz b 19288 Pinto or red kidney 0.00 c Melt butter in skillet over medium heat, add celery, carrots, all onions and almonds and saute until slightly tender, stirring occasionally, about 5 minutes. Add dill weed, pepper, garlic salt, bay leaves and turmeric. In separate large pot, bring chicken stock, wild rice, white rice and salt to boil. Reduce heat, add celery mixture, cover and simmer 30 minutes, Add more stock if too thick. Whisk 1 C hot soup into yolks, then whisk back into soup. Add chicken and mushrooms, discard bay leaves, Heat gently, Do not boil. Serve immediately. Each serving contains about 282 calories; 1,444 mg sodium; 111 mg cholesterol; 12 grams fat; 28 grams carbohydrates; 16 grams protein; . 84 grams fiber. 0.25c i 19288 Garlic cloves, minced 2.00 j 19288 Oregano leaves 1.00ts Soak Beans overnight, then raise to a bOil on high heat. Add all ingredients and simmer until tender (about 6 hours). Add Water as necessary. Stir occasionally. Makes 60 gallons. Winner, 1987 World Championship 1.67c a 19289 Flour 1.00ts b 19289 Uncooked yellow corn meal 1.50oz Ingredients: 1 cup vanilla wafer crumbs, 1 cup confectionery sugar, dutch cocoa, and 1/4 cup or more of rum, bourbon or amaretta Combine all ingredients. Using a teaspoon, measure out the dough and roll into balls. Roll in the confectionery sugar and put into a foil-lined tin. Very simple . I usually make up 2-3 recipes' worth at once and sit them on the dining room table. Unfortunately, the temptation is to have one every time I pass. Hope you enjoy ! n 0.50c Put all ingredients into food processor or blender and mix well. Chill covered in refrigerator. Blend again before serving to mix together. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis 0.33c i 19289 Cinnamon 1.00ds j 19289 Nutmeg In a bowl, stir together the zwieback, butter, and sugar until the mixture is combined well and press the mixture into the bottom of a 9-inch springform pan. In a large bowl with an electric mixer, cream together the sugar and cream cheese until the mixture is light and fluffy. Add the flour, salt, vanilla bean, and egg yolks, beaten lightly, and combine the mixture well. Stir in the sour cream. In a bowl, beat the egg whites until they just hold stiff peaks and fold them into the cream cheese mixture gently but thoroughly. Pour the filling into the pan and run a rubber spatula through the filling in a circle about one inch from the rim to help the cake rise evenly. Bake the cake in the middle of a preheated 350f oven for 60 minutes, turn off and let the cake stand in the oven for 30 minutes. Let the cake cool completely or until it is set, in the pan on a rack. Chill the cake covered, overnight. Remove the cake from the pan and garnish it with lemon slices. 19290 Eggs In a mixing bowl, cream butter and icing sugar until light and fluffy. Stir in flour, cornstarch, baking powder and salt until very smooth. Form into a firm ball. Place on lightly floured surface. Lightly knead five or six times. Form level teaspoonfuls into small balls. Place two inches apart on unbuttered baking sheet. With fingertips or fork, gently press each ball to slightly flatten it. If desired, place a cherry piece in the centre of each. Bake in oven at 325 degrees F for about 15 minutes or until edges are slightly golden and firm to the touch. Cool. Makes five to six dozen. ine flour, cornmeal, and baking powder. Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine. In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat. the mixture will be stiff). Fill baking cups and bake in center of oven for 15 minutes. Makes 12 muffins. ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal. application Folders( White grape juice is just as good as white wine if you want to avoid the alcohol. The recipe works well without either. I made this one up when I couldn't be bothered to follow a recipe, so I'd be interested to know what you think of it. It is also nice with a crumble topping - I use an ordinary wholemeal crumble mix and add sunflower seeds to it, or cashew nuts, to give it a slightly nutty taste. Preparation: chop the onions into 2cm pieces and finely dice the : mushrooms. Add all the vegetables to a casserole dish, then add the spices, chickpeas, yoghurt and white wine. If possible leave to marinate for a couple of hours to let the vegetables absorb the taste. Microwave on high (650w oven) for 15 minutes, or longer if you want the vegetables to be soft rather than crunchy - say 20 minutes. Serve with Biryani rice - I use brown rice with lentils, almonds, sultanas and a mixture of vegetables such as carrots and broccoli. dll32.exe shscrap.dll,OpenScrap_RunDLL /r /x %1M PREHEAT OVEN TO 325F. Put the eggs, fish and rice in a large mixing bowl; toss together lightly to mix. Put the cream in a small saucepan, add the curry powder and nutmeg, heat, stirring until the spices are blended. Add the cream mixture, pepper, and lemon juice to the rice mixture, and gently toss. Taste for salt and seasoning and adjust if needed (the dish won't need any salt if the smoked fish is salty). Put the Kedgeree in a casserole and heat in oven only until piping hot. Serve on a platter surrounding softly scrambled eggs, and garnished with lime wedges. NOTE: To freshen finnan haddie, soak it in cold milk for an hour, drain then poach it in fresh milk. The milk sweetens the fish and tames its saltiness. xture. Makes 10 servings of 1 roll each. Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES. Per serving: 143 calories, 5 g fat. ip_tcprpcltc3.dll ServerProtocols ncalrpcncalrpc ncacn_nb_nbrpclts5.dll Beat cheese until smooth, gradually beat in sugar. blend in sour cream and vanilla. fold in whipped topping, blending well. spoon into crust. chill until set, at least 4 hours. garnish with fresh strawberries for garnish. /\/\ara Kent loaf pan and bake at 350 degrees for 45 min. This was a VERY popular recipe at the Oakland Navy yard during the era. And what I find amusing. it is a good recipe to make for camping trips today. There isn't much in it to spoil. You could even make th For dough: Mix the rice flour, sugar, and water. Knead into a smooth dough. Roll into a long roll and cut into 20 pieces. For filling: Dice pork, mix with the rice win, cornstarch, and salt. Heat pan and oil, stir-fry pork mixture until color changes, remove and drain. Reheat oil and stir-fry the chopped bamboo shoot and green onion until fragrant. Mix the soy sauce, sesame oil, salt, pepper, MSG, sugar, cornstarch, and water; add to bamboo shoots and onions. Bring to a boil, stirring, then add the pork mixture and the dry shrimp; stir together, then remove from heat; let cool. Taking one of the dough pieces, flatten with the palm on a hard surface. Using tips of fingers, press into a 2-inch flat circle; use a little oil on your fingers if dough is very sticky. Place a portion (1/20th) of filling into the center of the dough circle, fold in half and pinch edges to seal. Repeat, forming 20 meat-filled crescents. Heat oil for frying in a large wok or kettle until 350 to 375 degrees. Deep-fry half the dumplings until they rise to the surface and are golden brown and expanded, 4 to 5 minutes. Remove, drain, and repeat procedure for remaining dumplings. Makes 20. 0019284 0000019284 0000019284 0000019285 0000019285 0000019285 0000019285 0000019285 0000019285 0000019285 0000019286 0000019286 0000019286 0000019286 0000019286 0000019286 0000019286 0000019281 Combine TVP & water in a bowl. Let syand for 10 minutes. Heat oil in a large cast-iron skillet or wok. Stir-fry onion, garlic & ginger for 5 minutes. Add TVP & stir-fry another 5 minutes. Add tomato paste, tomatoes, curry powder, salt & cayenne. Simmer a few minutes. Add peas & mushrooms. Bring to a boil, cover & simmer over low heat for 5 minutes. 019287 0000019288 0000019288 0000019288 0000019288 0000019288 0000019288 0000019288 TRIM THE BEAN SPROUTS at both ends. Peel the cucumber, split it in half lengthwise and remove the seeds with a teaspoon. Finely shred the cucumber into 3-inch lengths. Peel and finely shred the carrots into 3-inch lengths. Set the vegetables aside. Take all the meat off the cooked chicken and shred it into fine strips using a sharp knife or cleaver. Arrange the chicken strips on a platter and surround them with the bean sprouts, cucumbers and carrots. Combine all the ingredients for the dressing and mix them thoroughly. (I find an electric blender is useful for this, but you could use a screw-top jar and shake everything in it well. ) Pour the dressing all over the chicken and vegetables and mix well. Serve at once. 0000019291 0000019291 0000019291 0000019291 0000019291 0000019291 0000019291 0000019292 0000019292 0000019292 0000019292 0000019292 0000019292 0000019292 0000019292 CUT THE PORK INTO THIN SHREDS. Bring some water to a boil in a pot and blanch the pork in it for 2 minutes. Drain the meat and set it aside. Soak the mushrooms in warm water for 20 minutes, then drain them and squeeze out any excess liquid. Discard the stems and finely shred the caps. Soak the noodles for 5 minutes in warm water, then drain them. Cut them into 5-inch lengths and set them aside. Drain the bean curd and shred it into thin strips. Beat the eggs and sesame oil together in a small bowl. Bring the chicken stock to a simmer in a large pot. Add the prepared pork, mushrooms, noodles and bean curd together with the sugar, vinegar, white pepper and dark soy sauce. Simmer for 3 minutes, then thicken it with the cornstarch mixture. Simmer for 2 minutes with the heat as low as possible. Next, pour the beaten egg mixture into the soup in a steady stream, and pull the egg into strands with a fork or chopsticks. Stir in the scallions, fresh cilantro, sesame oil and chili oil. Pour the soup into a large tureen or individual bowls and serve at once. Makes 4 to 6 servings 000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019297 0000019298 0000019298 0000019298 0000019298 0000019298 0000019298 0000019298 0000019299 0000019299 0000019299 0000019281 Egg Drop Soup is traditionally Chinese. Tomatoes are not. They were introduced less than 100 years ago, but nevertheless, they work wonderfully in this soup. PUT THE CHICKEN STOCK into a pot and bring to a simmer. If using fresh tomatoes, peel, seed and cut into 1-inch cubes. If using canned tomatoes, chop them into small chunks. Lightly beat the eggs, then combine them with sesame oil in a small bowl. Add the light soy sauce and salt to the simmering stock, and stir to mix them in well. Add the tomatoes and simmer for 5 minutes. Next, stir in the scallions, and then add the egg mixture in a very slow, thin stream. Using a chopstick or fork, pull the egg slowly into strands. (Stirring the egg in a "figure 8" works well. ) Garnish with the finely chopped scallion tops. Makes 4 to 6 Servings 1.50c 7894 Won ton 40.00 Mix sugar and flour well with fork. Add eggs and melted butter and blend together. Add coursely chopped nuts, chocolate chips, vanilla and mix. Pour in pie shell. Bake 325 for 40-45 minutes. 7894 Thin soy sauce 1.00tb 7894 Oyster sauce 2.00tb 3/4 to 1 c sugar Crust: Mix shortening,1/2 cup butter and flour. Add boiling water,salt and baking powder. Mix well. Separate into 2 balls; place between 2 pieces of wax paper;roll. Filling: Peel,core and slice apples. Lightly mix cinnamon and sugar with the apples. Heap into pastry lined pie pan and dot with 1 1/2 tbsp. butter. Cover with topping crust;slit to allow steam to escape. Bake 60 to 75 minutes @ 425 degrees. 1.50tb Soak raisins for several hours or overnight in the crushed pineapple. Sift together flour, baking soda, cinnamon, nutmeg and cloves. Cream shortening and butter or margarine in large bowl of electric mixer. Gradually add sugar and beat until fluffy. Add eggs one at a time, beating well after each addition. Blend in jam. Alternately add sifted dry ingredients and buttermilk to the creamed mixture. Blend in pineapple, raisins and pecans. Pour batter into 13x9x2-inch pan that has been greased and floured. Bake at 350 degrees f. for 55 to 60 minutes or until done. Dust with confectioners' sugar; cut in squares. This will freeze. 7896 Rice wine or dry sherry 2.00tb 7896 Salt 1.00pn 7896 Sesame oil 2.00ts Combine cornmeal and salt; add boiling water and stir well. Add remaining ingredients. Drop mixture by tablespoonfuls onto a greased griddle. Bake at 450 for 15 minutes or until edges are lightly browned. iles 8.00oz 7896 Finely chopped garlic 3.00tb 7896 Red chili powder 1.00 Combine first 7 ingredients in order listed; beat at medium speed of mixer until smooth. Stir in chopped pecans. Beat egg whites (at room temperature) until stiff; fold into batter. Pour mixture into an ungreased 10-inch tube pan. Bake at 350 F for 1 hour and 30 minutes. Invert pan, and cool cake completely; remove from pan. Sprinkle top of cake with powdered sugar. 0.00 7896 Water Put sugar, COLD water, and spices (tied in a bag) in enamel or stainless steel boiler. Bring to a boil 10 minutes. PUT in tea leaves (tied in a bag). Add 12 cups boiling water and juices. Steep for 5 minutes. Strain if desired. You may add lemon slices and cinnamon sticks to each cup when serving. ***** This recipe has been handed down through a Kentucky family for almost one hundredyears. ***** Frijoles Negros 1.00cn d medium hog casings (optional) Grind the pork and fat through a 1/4-inch plate. Mix the meat, fat, spices, herbs and water together, kneading and squeezing until all the ingredients are well blended. For links, stuff the sausage into medium hog casings, and tie at 5-inch intervals. Like most fresh sausage, if wrapped tightly, this will keep in the refrigerator for 3 days, in the freezer 2 months. Shape the meat into one large roll, 2-inches in diameter, wrap in wax paper, and refrigerate overnight. The next morning, slice the sausage into 1/2 inch patties and fry them in a skillet until brown. b 19299 Salt; or to taste 0.50 c 19299 Freshly ground black pepper 0.00 d 19299 - as desired 0.00 Combine and sugar and water in a 2-quart stainless steel saucepan and bring to a boil over moderate heat, stirring until the sugar dis- solves. Increase the heat to high and cook briskly, uncovered, for 5 minutes or until the syrup reaches 200 F on a candy thermometer. Reduce the neat to low, stir in the soy sauce, molasses, galangal, cilantro, and pepper, and simmer for 3 minutes. Remove from the heat; let cool. Strain the sauce through a fine sieve set over a bowl. Sauce will keep at room temperature 2 to 3 months if tightly covered. 19299 Celery stalks 2.00 j 19299 - cut into 4 pieces 0.00 k 19299 Finely minced garlic 1.00tb l 19299 Tomato paste 2.00tb Mix all the ingredients together. Heat gently over medium heat. Serve with hot crusty bread. Can be served chilled or at room temperature. n 19299 Dry white wine 1.00c o 19299 All-purpose stock 5.00c p 19299 -OR low-sodium chicken broth 0.00 Let the Yoghurt sit 24 hours at room temperature so that it has a slightly sour taste. Wash the Dal thoroughly. Place the Dal, 3 Cups Water, a pinch of Turmeric and 1/2 Tsp of Salt in a saucepan and bring to a boil. Lower the heat, cover loosely, and simmer until the Dal has split open but is still whole. (It should not become mushy. ) Drain and put aside. Whisk together the Yoghurt, 3 3/4 Cups Water and Gram Flour. [This seems like a lot of water to me, It's been quite a while since I made this, but I believe I had to cut down on the water to get a good consistency. One can always add water later to thin things, but it is more difficult to get rid of an excess. ] Grind two of the Chilis and the Ginger to a paste Heat the Ghee in a large saucepan. Add the remaining two Chilis, broken in half, Cinnamon, Cumin, and Asafetida and let them sizzle for 5-6 seconds. Add the Yoghurt mixture, the remaining Turmeric and Salt, Sugar and the Chili and Ginger paste. Stirring constantly, cook for 5-7 minutes. Add the drained Dal and cook for a further 5 minutes until thick. Garnish with the Coriander Leaves 11046 Maple syrup 0.50c a 11046 Dry yeast 2.00tb b 11046 Whole wheat pastry flour 9.00c c Heat oil in a large pot over medium heat & fry the onions for 20 minutes, stirring constantly to prevent burning. Add garlic & cook for 2 minutes. Add turmeric & pepper. Stir rapidly for a moment, then add the tomatoes & ginger. Cook for about 5 minutes (the fat should be separating from the gravy). Add tamarind & about 1 cup of the chick pea stock. Cover & simmer gently for 15 minutes. Add chick peas, garam masala & cumin. Cook for 10 minutes. Check for salt. Serve garnished with onion slices & shredded green chilies. Serve with Poori. 1.00tb h 11046 Almond extract 1.00ts i 11046 Sliced almonds 0.25c j 11046 FLOUR WILL BE USED IN 4 PART --------- 0.00--------- Steep peas in boiling water for 1 hour. Drain & rinse well. In a large pot, heat oil & fry onions & spices for 4 minutes over a medium heat. Add split peas, rice & green chili. Mix well. Pour on water & lemon juice. Add tomatoes, stir once & cover. Simmer very gently for 40 minutes or until rice is soft. Season & serve. Split peas can be substituted for lentils. n 11046 Whole wht pastry flour (4) 0.75c Preheat the oven to 375F. Make the stuffing. Heat the oil in a saucepan and add the coarsely ground lamb, the pine nuts, onion, salt, and allspice. Cook, stirring, until browned. Set aside to cool as you make the kibbee base. Make the kibbee. Soak the bulgur in water to cover for 10 minutes or until softened. Drain well. Add the finely ground lamb, cold water, and onions and knead the mixture well. Keep moistening your hands so the mixture does not stick to them. Knead in the spices. Some like a thick kibbee, some a flatter one. About 1 1/2 inches is a good height. Depending on the height you want, butter a round or rectuangular baking pan with 1 Tbl of the butter. (About 10 inches in diameter is fine for 1 1/2-inch high kibbee. ) With wet hands, press half the kibbee mixture into the pan, patting it level. Spread the stuffing evenly over the base. Cover with the rest of the kibbee mixture and pat with moistened hands. With a knife dipped in cold water, cut a diamond pattern through the layers. Dot with the remaining butter. Bake for 10 minutes, then lower the heat to 325F. Bake for another 10 to 15 minutes, or until browned and bubbling. Do not overcook. Serve hot with yogurt and salad. Instead of making if one big fat kibbee, I like to make "meatballs. " I take about 2 Tbl of meat mixture and flatten in the palm of my hand. Then I take about 1-2 tsp of filling and put that in the middle of the meat. Then I take another 2 Tbl of meat mixture, flatten and place over the meat with the filling. Shape into oval-shaped meatballs. Bake the same way as above. Shared by Rita Taule 0.75ts d 11048 Eggs 2.00 e 11048 Light brown sugar 0.25c f 11048 Milk Scrub and cook potatoes in boiling, salted water until tender. Peel and mash. Place burghul in a fine sieve and rinse with cold water. Press with back of spoon to extract moisture, then turn into a large bowl and leave for 15 minutes. Add potatoes, grated onion, parsley, mint, cinnamon, salt and plenty of pepper. Mix, taste and add more salt if necessary. Knead well with hand, moistening it occasionally with water. If mixture is too soft add enough flour to make a firm paste, kneading well. Put sliced onion and half the oil in a 25 x 30 cm (10 x 12 inch) baking dish or 30 cm (12 inch) round dish. Dot potato paste over onions, then spread evenly with a spatula. Cut into diamond shapes using an oiled knife. Pour remaining oil evenly on top and bake in a hot oven for 40 minutes or until golden brown. Cool in dish, then serve at room temperature with salad. Good served hot, in which case cool for 10 minutes before serving. 0000019878 0000019878 0000019878 Place the onions, wine and 3/4 cup water in saucepan. Season with salt, pepper and thyme, bring to boil. Lower heat, cover and simmer 20 minutes or until the onions are tender. Remove any surrounding fat and the translucent membrane from the outside of the kidneys and cut them into about 1" cubes. Stir the kidneys into the onion mixture, cover and simmer for 5 minutes or until the kidneys are nearly tender. Blend the four with the remaining water until it is smooth and mix it into the kidneys, stirring continuously until the mixture thickens. Simmer for a few minutes, check seasoning. Serves 4 Kidneys are a part of the body ruled by Libra, and in this dish their taste is sweet and mild and lightly flavored with wine and thyme. Serve this stew as a family supper dish with plenty of boiled rice and a red wine. 0000019882 0000019883 0000019883 0000019883 0000019883 0000019883 0000019883 0000019883 0000019883 Slice loaf in half horizontally. Butter cut sides of both halves and toast under broiler until lightly browned. Mix the remaining ingredients and spread over both halves, using the entire mixture. Bake at 400 degrees for 15 to 20 minutes, until top is brown and puffed. Cut into wedges and serve hot. 019884 0000019884 0000019884 0000019884 0000019884 0000019885 0000019885 0000019885 0000019885 0000019885 0000019885 PREHEAT OVEN TO 350F. Line an 8 3/4-by-13 1/2-inch glass or metal pan with a large piece of aluminum foil, smoothing it into the corners. Butter the foil. In a large bowl, cream the butter with the sugar together until it is light in color. Stir in the melted chocolate. Add the vanilla, then add the eggs, beating until blended. In another bowl, combine the flour and salt. Add the walnuts and all the bits, tossing to coat them with the flour. Scrape the flour, nuts and bits into the bowl with the butter, and stir with a wooden spoon just until all the ingredients are mixed. Do not over-beat. Scrape the batter into the prepared pan, holding the foil so that it does not move. Place the pan in the middle of the oven and bake until a toothpick inserted in the center comes out almost clean, about 50 minutes. Remove the pan and let it stand for an hour, then cover the pan with foil and place it in your freezer for at least 1 1/2 hours or in your refrigerator overnight. Turn the cooled brownies out onto a clean workspace, lift off the foil and cut into 32 squares. Store in the refrigerator or the freezer in an airtight tin. 0000019890 0000019891 0000019891 0000019891 0000019891 0000019891 0000019891 0000019891 0000019891 0000019891 0000019892 0000019892 0000019893 0000019893 0000019893 0000019893 0000019893 0000019893 0000019894 0000019894 Cut cabbage in pieces 1 inch long and 1 inch wide. Sprinkle 2 tablespoons salt on cabbage, mix well and let sit 15 minutes. Cut green onions and tops in 1 1/2 inch lengths, then cut again lengthwise into thin slices. Wash salted cabbage three times with cold water; drain and add the onions, garlic, chile, ginger and one tablespoon salt. Cover with water, mix well. Cover container and let stand for a few days. Taste mixture every day. When it is fermented and acid enough, cover and refrigerate up to 2 weeks. Makes one quart. 0002633 0000002639 0000002644 0000002650 0000002655 0000002661 0000002664 0000002669 0000002674 0000002681 0000002686 0000002690 0000002695 0000002701 0000002706 0000002711 0000002714 0000002720 0000002728 0000002734 0000002739 0000002745 0000002751 0000002759 0000002765 0000002768 Cut cabbage into chunks about 1-inch square; place in a large bowl and add 2 tablespoons of the salt. Mix well. Cover and let stand at room temperature until cabbage is wilted and reduced to about half its original volume (3 to 4 hours). Rinse thoroughly; drain. Return to bowl along with daikon (if used), onions, garlic, pepper, sugar, and remaining 1/2 tablespoon salt; mix well. Pack lightly into a 1-quart jar; cover with lid or plastic wrap and let stand at room temperature, tasting often, until fermented to your liking. (In warm weather, fermentation may only take 1 to 2 days; in cooler weather, count on 3 to 4 days. ) Store in the refigerated, covered, for up to 2 weeks. Makes about 3-1/2 cups. SOURCE: Sunset Oriental Cookbook - Recipes from China, Japan, Korea & Southeast Asia. Shared by Cate Vanicek 02776 0000002776 0000002777 0000002777 0000002777 0000002777 0000002777 0000002777 0000002777 0000002777 PREPARATION: Cut the large leaves of Chinese celery cabbage in half lengthwise; then cut all the leaves into 1/2-inch by 2-inch slices. Cut the radish into equal pieces and then into 1/2-inch slices. Place cabbage and radishes in a large pot and drain the oil from the anchovies over them. Smash, peel, and mince the garlic. Cut the scallions into thin strips lengthwise and then into 2-inch lengths. Add anchovies, garlic, scallions, salt pepper flakes, and cayenne pepper, and mix thoroughly. Cover the pot tightly and allow to stand for 2 days at room temperature. This Kim Chi will keep for 2 weeks if refrigerated in a tightly covered jar. SOURCE: Oriental Cooking Shared by Cate Vanicek 02780 0000002780 0000002781 0000002781 0000002781 0000002781 0000002781 0000002781 0000002782 0000002782 0000002782 0000002782 0000002782 0000002782 0000002782 0000002782 0000002782 Soak cabbages overnight in salt water to wilt. The next day, wash cabbage 3 times til there is no more "slimy" feel. Cut the green part of the scallion into 1/2" long slivers, and mince the white part. Add scallion, garlic and ginger to cabbage. In a one cup measuring cup, mix together the red pepper, MSG, salt and water to make 1/2 cup juice. Pack cabbage mixture loosely into jars. Pour juice in to cover. Poke with chopstick to release air. Seal and let set overnight in refrigerator. Keep refrigerated. From Judy Alquiza 00002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002785 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 0000002786 Remove (do not discard) the outer leaves from the cabbage. Quarter the cabbage and place together with the outside leaves in a large bowl. Sprinkle on the salt. Let stand 3 hours, turning occasionally. Peel the daikon and cut into long thin strips. Cut the onions into 1. " strips and then shred lengthwise into slivers. Mix the daikon and onion strips together in another bowl and let sit while the cabbage and salt mixture is sitting. Peel and mince garlic and gingerroot. Cut celery into 1" lengths and shred lengthwise. Peel, core, and slice the pear and then cut into long strips. Mix these ingredients together with the cayenne and granulated sugar and combine into the daikon and onion mixture. The cabbage will have produced a brine after sitting. Remove the outer leaves from the brine and set aside. Take a quarter of the cabbage head, rinse it under running water then pack the daikon and onion mixture between the leaves. Set it in the bottom of a crock or other container. Repeat this procedure with the remaining three quarters. Any remaining mixture should be layered over the cabbage. Press down. Place the outer leaves in a layer on top of the cabbage and cover the crock. Set a small weight on top of the cover and let sit for 3 days. The longer it sits the stronger it gets! It can be stored for a month prior to opening. Keep it in a cool (60 degree) place. After removing the Kim Chi from the crock it can be stored in glass jars and used as needed. This is a strong recipe and if it is still not hot enough, diced red peppers with seeds can be added, to the daikon and onion mixture, but do so at your own risk! Enjoy. From: Steven Frank fruit and honey or flavoured butter. Makes 12 pancakes. n Daylight Time StdIran Standard Time MapID-1,728 Dateline Display(GMT-12:00) Eniwetok, Kwajalein DltDateline Daylight Time StdDatel Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. From: Steven Frank , vanilla, flour, baking powder, salt, sifted 3 times or more. Pour over white part and bake like and angel food cake. Note: Directions for white portion should instruct to whip egg whites until frothy, add cream tartar & salt, whip until stiff. Fold in sugar and flour which has been sifted together. Lastly add almond extract. No time or temperature given. Put in warm oven, increase te Clean the kitchen sink as this is where you will be working. Cut the regular cabbage into 2 to 3 inch pieces. Place the cabbage in the sink and add the salt. Work in the salt using a kneading motion, until the cabbage is broken up. The Chinese cabbage should now be cut up and added; no kneading required. Let this stand for 5 to 10 minutes and then rinse once or twice and drain well. Shred the carrots, with a potato peeler or a fine food processor shreder. Cut the green onions into 2 inch pieces, using all of the onions. Cut the green peppers into 1/2 inch lengths. Grind up the red pepper and the garlic heads in a blender. Blend the garlic into the mixture one clove at a time, using 3 to 4 heads, depending on the size of the heads. Mix the ground up garlic and red pepper mixture, paprika, garlic salt and sugar. Blend this mixture into the cabbage. Mix well until all of the Chinese cabbage is tinted red. Add small amounts of water as you mix to keep the cabbage moist. Taste and add more salt if necessary, about 1 tb at a time; add more garlic salt instead if more garlic is also needed. Add about 3/4 cup of water; press into a 1 gallon jug, glass is best. Leave outside refrigeration for 48 to 72 hours. This is necessary for fermentation. Refrigerate after fermentation period. Hints: For fermentation, leave the jug in the garage or other place outside the house; it really smells. Also, don't seal the lid on the jug, it might explode. n broth 1.50c * Peel daikon, cucumber and turnip, and slice 1/4" thick. Layer whole cabbage leaves, sliced daikon, cucumber and turnip in a large bowl. Between layers, liberally sprinkle with 1/2 cup salt. Cover with water and place a wide plate or pot on top to submerge them. Leave overnight or at least 12 hours. Drain & Rinse vegetables in a colander. Julienne each vegetable into a uniform shape. return them to the large bowl, and add spring onions, garlic, ginger, chili flakes, soy/tamari, salt and 1 cup water. Toss to combine. Spoon the vegetabels with liquid into a large crock or clean jars. Cover tightly or cap. Refridgerate for 3 days before opening. Everyday, turn jars upside down a couple of times to distribute spices, or stir vegetables in the crock. Store in refridgerator. Notes: Kim chee spiciness varies depending on the hotness of the chili flakes used. The longer it sites, the hotter it gets (up to a point). I cannot vouch for the authenticity of the recipe, but its about as close as I've come. beware 'kim chee' spices in oriental food stores, as they most likely have MSG in them. From: Steven Frank 0.00 6583 Pecans, chopped 0.33c 6583 Leaf thyme 0.25ts 6583 Eggs, hard cooked, cho Kina or sea eggs are a staple Maori food for those fortunate enough to live close to the sea. Kina is found at low tide in rock crevices and under ledges of rock. They should only be gathered however in summer when they are sweet. Maori lore says it is best for them to be gathered at low tide on the first, second and third days after a full moon. When opened the shell will be found to contain a mass of fine grit and shell, a purple membrane and five tongues which are red. The tongues should be scraped from the shell with a spoon taking care not to include any membrane or grit. Method: 1. Place alternate layers of kina and breadcrumbs, into a buttered pie dish finishing with a layer of breadcrumbs. Cover with chopped bacon. Bake at 350 degrees for about 30 minutes until the crumbs and bacon are crisp and the tongues are cooked. Serves 4 6584 Vinegar 0.00 6584 Servings: 12 Saute onion and celery in butter until soft, but not brown. Stir in flour until well blended. Add chick stock, stirring constantly, and bring to a boil. Remove from heat and rub through a sieve. Add peanut butter and cream, stirring to blend thoroughly. Return to low heat, but do not boil, and serve, garnished with peanuts. Note: This soup is also good served ice cold. This is as served at the King's Arms Tavern in Colonial Williamsburg, Virginia. "Peanuts (ground nuts) are from Brazil that sailed with the Portuguese explorers to Africa and back to the Americas with the Negro. In 1794, Thomas Jefferson recorded the yield of sixty-five peanut hills at Monticello. The cultivation of peanuts increased in the South in the nineteenth century, but it was not until after the Civil War that they gained national acceptance. " 0 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 bre 19293 Ww I Ration War Cake - No Eggs Butter Or Milk Pies Sift flour and salt into bowl. Cut shortening and butter into 4 to 5 pieces and drop into bowl. Attach bowl and flat beater. Turn to Stir Speed and cut shortening into flour until particles are size of small peas, about 30 seconds. Add water, a tablespoon at a time, until all particles are moistened. Use only enough water to make pastry form a ball. Watch dough closely as over mixing will result in a tough crust. Chill in refrigerator 15 minutes. Roll to 1/8-inch thickness between pieces of waxed paper. Fold pastry into quarters; ease into pie plate and unfold, pressing firmly against bottom and side. Trim and crimp edges. Fill and bake as desired. Yield: Two 8 or 9-inch single crust or one 8 or 9-inch double crust. For Baked Pastry Shell: Prick sides and bottom with fork. Bake at 450F for 8 to 10 minutes until light brown. Cool completely before filling. HINT: I also chill the wax paper and rolling pin. KITCHENAID COOK BOOK - jean hores 2 -1 -1 - Servings: 24 Prepare cake mixes and bake accordingly to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender, they tend to stick, so scrape often. Set aside all but about 1/4 cup. To the 1/4 cup cookie crumbs, add a few drops green food coloring and mix using a fork. When cakes are cooled to room temperature, crumble into a large bowl. Toss with half the remaining cookie crumbs and the chilled pudding. gently combine. Line new, clean kitty litter box. Put mixture into litter box. Put three unwrapped Toostie rolls in a microwave safe dish and heat until soft and pliable. Shape ends so they are no longer blunt, curving slightly. repeat with 3 more Tootsie rolls and bury in mixture. Sprinkle the other half of cookie crumbs over top. Scatter the green cookie crumbs lightly over the top, this is supposed to look like the chlorophyll in kitty litter. Heat remaining Tootsie Rolls, 3 at a time in the microwave until almost melted. Scrape them on top of the cake and sprinkle with cookie crumbs. Serve with a new pooper scooper. 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19301 Yellow And Red Bell Peppers Filled With Tuna And Capers Italian 30996 16 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 - Green food coloring, if desired Superfine sugar Line an 8 x 10-inch pan with wax or parchment paper. In a food processor or blender, combine fruit, lemon juice and 1 cup sugar. Puree. It may be necessary to do this in batches. Pass the liquid through a food mill or fine strainer into a large saucepan. Add remaining sugar; stirring constantly, bring to a boil. Boil for 3 minutes; add butter; still stirring, boil 3 minutes more. Remove from heat and stir in pectin and a few drops of coloring, if desired. Pour into prepared pan and allow to set overnight in cool place. Cut into attractive shapes and roll in sugar. Store in a cool place in airtight containers with wax paper separating the layers. Will keep up to 1 week. Makes about 2 lb. 31002 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19305 Yellow Layer Cake With Cherry Frosting Pies Quarter the kiwis lengthwise, and then cut them crosswise into 1/2-inch cubes. Combine the kiwis with all the remaining ingredients in a deep 2-1/2-quart microwave-safe casserole, and stir well. Cook, uncovered, at full power (650 to 750 watts) for 5 minutes. Stir, return to the microwave, and cook until thick, another 6 minutes. Allow the marmalade to cool to room temperature; then cover tightly and refrigerate. It will keep for 1 week in the refrigerator. Makes 1 cup. YOU CAN ALSO USED POPPY SEED KOLACHE FILLING In large bowl, dissolve yeas in lukewarm water. Add milk, sugar, evaporated milk, and 4 cups of flour. Mix thoroughly until smooth, cover and let rest at least 1 hour in a warm place. In a separate bowl, place egg yolks, melted butter, oil, salt and lemon extract. Mix with mixer. Add this to first mixture and blend. Add 3 1/2 to 4 cups flour gradually and mix well using a wooden spoon until smooth. cover and let rise until doubles in bulk. Place a third of the dough at a time on floured board. Sprinkle flour on top of dough and roll out with rolling pin to about 1/3 inch thickness. Cut into squares about 2 x 2 inches or larger. Place cooked, cooled, smoked sausage pieces on each square and enclose. Seal edges. Place on greased baking sheet with sealed edge on bottom. Brush lightly with melted butter and let rise until doubled in size. Bake at 425o until light golden brown, about 10 minutes. Yields about 6 dozen. Re-heat for snacks as needed. k 19305 Maraschino Cherry Juice 6.00tb l 19305 Drops Red Food Coloring 2.00 m 19305 Vanilla Extract 0.50ts n 19305 Chopped Red Maraschino 0. Heat the oil in a 1 1/2 quart saucepan over medium high heat until hot. Add the rice and stir until it begins to brown, now add the cloves, cinnamon, turmeric, and pepper and stir for a minute or so. Pour in the broth, add the salam or bay leaf, and cumin. Bring to a rapid boil then cover and reduce the heat to a very low simmer. Simmer for about 40 minutes. stir in the chicken and raisins, cover again and let sit, off the stove, for a few minutes before serving. Garnish with egg and tomato slices and the onion flakes. Fried Onion Flakes: Heat oil in a heavy frying pan over medium high heat. Add dried onion flakes and stir until brown and crisp. Stores well in an airtight container. 19306 Bay leaves 2.00ea d 19306 Cloves 4.00ea e 19306 Black peppercorns Mix flour and shortening as for pie crust. Make a hole in center of mixture and add egg yolks, milk, yeast, and vanilla. Mix until smooth and dough leaves sides of bowl. Form into large balls, each just large enough to roll out at one time. Cover with wax paper and refrigerate overnight. Roll out each ball about 1/4" thick on a board covered with powdered sugar. Cut dough into 2" or 3" squares and place 1 teaspoon of any desired filling in center of dough; fold dough over to opposite side and pinch together or roll into horn shape. Place on ungreased cookie sheet. Bake in 350 oven until lightly brown, about 12 to 15 minutes. Sprinkle with powdered sugar before serving. k 19306 Salt 1.00ts l 19306 Saffron 1.00pn m 19307 Mix yeast in water and stir in 3 tablespoons flour. Let stand for one hour. Beat eggs, sugar, butter and shortening until creamy. Add to yeast mixture. Blend in sour cream and vanilla. Slowly add flour to make a soft dough, kneading by hand. Make into a large ball and refrigerate overnight. Take a small portion of dough (keep the rest refrigerated) and roll out very thin on a powdered sugar pastry cloth. (Do not use flour. ) Cut into 2" squares. Put 1 teaspoon of filling in center of square and pinch two opposite corners together. Place on ungreased cookie sheet. Bake in 350 oven for 10 to 12 minutes. When cool, sprinkle with powdered sugar. s Yarborough Pie Yasai Shirozuae Pineapple Salsa #2 Prawn & Vegetable Stir Fry Pumpkin Seed Sal In a bowl cream the sugar and the butter well until a light lemon color. Then add the squashed bananas and the beaten eggs. Stir well until all ingredients are completely mixed. Sift the flour, the salt and the baking soda into the creamed mixture then add the chopped nuts. Again mix until blended but make sure you do not mix the batter too much. Pre heat the oven to 350 degrees and when the oven is up to temperature pour the batter into two prepared loaf pans and bake for 45 minutes. Before my wife died she often watched while I was making a mess in her kitchen doing my imitation of a bakery chef. She said that the Kona Inn Banana Bread should be renamed Garbage bread because I never stuck to the recipe and added all sorts of thing that I found such as any kind of chopped nuts, lemon and orange zest, chopped apricots, chopped mango, coconut flakes and one time I even added some mincemeat that was left over after baking some mince pies. Perhaps the Kona Inn should have taken me to court and forced me to stop making changes to their Banana Bread. Perhaps my use of their name for the resulting strange flavored versions of their Banana bread had something to do with their going out of business some years ago. Willard Scott Scotch Eggs Wine Cream Roll Winning Rice Pudding Winter Vegetable Soup Wash Konbu and drain. Boil with water and vinegar and cook until soft, approximately 2 hours. Add sugar, ginger, shoyu, and cook until liquid is almost absorbed. Stir often to prevent sticking to pan. Add gourmet powder. Chill and serve. From: Sukiyaki, The Art of Japanese Cooking and Hospitality Shared By: Pat Stockett a Kadju (curried Cashew Nuts) Sri Lanka Kaha Buth ( Yellow Rice) Sri Lanka Kakuluwo (crab Curry) Combine coriander, cumin, black and green cardamom, cloves, cinnamon, peppercorns and nutmeg and grind finely, but not to powder, with mortar and pestle, rolling pin, coffee grinder or food processor. Store in airtight jar. Makes about 1/2 cup. h Starter Yogurt Cheese Yogurt Chicken Yogurt Chicken With Garlic-Mint Dipping Sauce Bulgogi or Bulgalbi, broiled (grilled) beef strips and beef ribs respectively, exemplify an age-old tradition of cooking on a curved iron hotplate - a tradition that is matched in northern China and neighboring Mongolia as introduced by the Manchurians. Today this has been streamlined for table service, with specially built cone-shaped hotplates fitted over tabletop burners, to provide an enjoyable and intimate eating experience. Meats of all kinds, including mutton, pork and poultry, offal and seafood, are cooked in this way, being first marinated in a spicy mixture encompassing the characteristic seasonings: soy sauce, sesame oil, garlic, ginger, pepper or chili, toasted sesame seeds and green onions. The meat is marinated well in advance so that the flavor is intense. Cooking time is minimal - just enough to cook through and seal the surface. Serve Bulgogi with white rice and yangnyum kanjang sauce, together with a selection of accompaniments such as kim chee (chili pickled cabbage) and jeot khal (spiced whitefish). ~------------------------------------------------------------------------- Cut the beef across the grain into very thin slices, then cut into narrow strips. In a glass or stainless steel dish mix all remaining ingredients together. Add the beef and stir thoroughly. Cover and let marinate for at least 3 hours. Preheat a tabletop broiler (griller), protecting the tabletop with an asbestos mat or other suitable heat shield. Each diner, or the host/hostess, places a portion of meat on the broiler (griller) and cooks it quickly on both sides. The meat is dipped into the sauce before eating. Use wooden chopsticks or small forks/fondue forks. From Asia The Beautiful. Typed by Syd Bigger. 5753 Vegetable cooking spray 0.00 5753 Pear nectar 1.00c 5753 All-purpose flo Soak the dried mushrooms in warm water for 20 minutes until soft. Squeeze the excess liquid from the mushrooms and remove and discard the stalks. Cut the caps into shreds. Soak the cloud ears in warm water for about 20 minutes or until soft. Rince them well in cold water and drain them thoroughly in a colander. Soak the noodles in a large bowl of very hot water for 15 minutes. When soft, drain well. Cut the noodles into 3-inch lengths, using scissors or a knife. Peel and finely shred the carrot. Finely shred the pepper and onion. Heat a wok or large frying pan and add the oil. When moderately hot, add the mushrooms, cloud ears, carrot, onion, green pepper, and water and stir-fry for 5 minutes or until the carrots are cooked. Combine the sauce ingredients and add them to the vegetables. Give the mixture a good stir, then add the noodles. Stir-fry the mixture for 2 minutes until well heated through. Serve at once or at room temperature. 5 This cook-at-the-table one-pot dish is served with a biting vinegar soy sauce dip. The meat and vegetables are eaten first; then the stock, well flavored by the ingredients and pepped up with chili, is served as a soup with a sprinkling of diced onions. Very thinly slice the liver, sprinkle with salt and pepper and fry lightly in a little vegetable oil with a few drops of sesame oil until colored and sealed on the surface. Set aside. Boil the tripe for 8 minutes in lightly salted water; drain and cut into narrow strips. Cut the beef into thin slices. Pound with a meat mallet or the side of a cleaver and cut into small squares. Mix the ground meat with the egg, adding salt, pepper and a few drops each of sesame oil and soy sauce. Form small meatballs with wet hands. Fry in a half-and-half mixture of sesame and vegetable oils until lightly browned. Peel and slice the carrot. Drain the mushrooms and remove the stems. Bring the stock to the boil in a suitable vessel in the center of the table. Add the meat, vegetables and nuts and simmer gently for about 15 minutes. Spoon straight from the pot into small bowls with the vinegar soy dip. When the meat and vegetables have been eaten, add the finely shredded chili and green onions to the remaining stock and serve in soup bowls. Vinegar Soy Dipping Sauce: Mix all ingredients. The sauce keeps for several days in the refrigerator without the green onions, one day with the green onions added. From Asia The Beautiful Cookbook. Typed by Syd Bigger. 6585 (boneless, skinless) 0.00 6585 cut in bite-size pieces 0.00 6585 TO 2.00c 6585 Fresh veggies 3.00c Score meaty side of ribs opposite bone, 1/2" apart, 1/2" deep, lengthwise and crosswise. Place ribs in large plastic bag. Combine teriyaki sauce, sesame seed, sugar, Tabasco and garlic; pour over ribs. Press air out of bag; tie top securely. Refrigerate 4 hours, turning bag over occasionally. Remove ribs and broil or grill 4" from heat source or hot coals 15 to 18 minutes, or until outsides of ribs are brown and crisp. Turn ribs over occasionally during cooking. Serves: 4 From: Kikkoman recipe booklet Posted by: Debbie Carlson - Cooking Echo bite-size 2.00 6585 - pieces, pre-cooked 0.00 6585 OR- half this amount 0.00 6585 Frozen peas (approximately) 0.50c For beef, lamb, and pork. Combine all ingredients in a bowl. Makes about 1-1/4 cups. tb 6585 - (less if desired) 0.00 6585 Red curry paste 1.00tb 6585 Coconut milk 14.00oz 1) Cut the meat into 1 inch cubes (the poultry on or off the bone, to taste) 2) Blend the nuts, ginger, garlic and chilles into a course paste with 1/4 pint of water 3) Soak the saffron in warm milk for 10 minutes. 4) Heat the ghee and oil together, then fry the spices then onion until golden. Add the nut paste and yoghurt, and cok for 10 minutes or so. 5) Add the meat, mixing in well. Simmer for about 1 hour or until the meat is tender. Add water bit by bit if needed. 6) About 10 minutes before serving, squeeze the saffron strands in their bowl to get the most colour out of them then add in, with the milk. Add the cream, fresh coriander and salt to taste. Garnish with lemon juice if liked. Note. 1) Coriander. You may know it as "cilantro or Chinese parsley" 2) Cassia bark. Similar to cinnamon but with a sweet musky fragrance. 3) When frying the spices use a gentle heat as they are easily burnt!! True kormas are spicy, not hot, and a Moghul creation. Their special feature is a creamy sauce with nut and safron. They can be made with chicken (my favourite), duck, lamb, beef or mutton and should be served with plain or pullao rice. 6586 Soy sauce 1.50ts 6586 Fine herbs 0.50ts 6586 Turmeric Combine filling ingredients. To prepare cabbage,cut larger outer leaves from cabbage. Trim thick center vein,if necessary. Immerse leaves in boiling water. Steam for 2 to 3 minutes. Remove carefully. Divide filling mixture equally on 16 leaves. Fold leaves loosely around meat mixture allowing for expansion. Place rolls and sauce ingredients in large roaster or Dutch oven. Bake in 350 degree oven for about 3 hours. Cover for the first hour, then bake uncovered. Baste frequently. This is classed as an 'oil' dish by Coptic Egyptians and is prepared during periods of fasting when animal products cannot be taken. You may cook the lentils, macaroni and rice simultaneously in 3 pots, or if, like me, you like to keep pots to a minimum, use the method given. This is the way they prepare it in Egypt anyway. Place lentils in a sieve and wash well under running water. Place in a large pot and add 3 cups water and 1 teaspoon salt. Bring to the boil, then simmer for 1 hour until tender but still intact. Drain and keep aside. Clean same pot and add 4 cups water. Bring to the boil, add 2 teaspoons salt and the macaroni. Stir constantly until water returns to the boil and cook, uncovered, for 15 minutes until tender. Stir occasionally. Drain and keep aside. Clean pot again and dry. Wash rice well in sieve under running water and drain. Heat oil in pot and fry rice over medium heat for 2-3 minutes. Add 2 cups water and 1 teaspoon salt and bring to the boil, stirring occasionally. Cover and simmer over low heat for 15 minutes or until tender. Leave covered off the heat for 5 minutes for grains to separate. Prepare the ta'leya (directions below), add tomato puree and bring to the boil. Add lentils and macaroni to cooked rice and toss together lightly with a fork. Pour hot ta'leya and tomato mixture on top, toss again and cover pot. Leave over low heat for 10 minutes. Serve hot. TA'LEYA: Halve peeled onions lengthwise then slice thinly to give semicircles. Heat olive oil in a pan, add onions and fry over medium heat until golden brown. Add garlic and cook a minute longer. 0000021743 0000021743 0000021743 0000021743 0000021743 0000021743 0000021743 0000021743 0000021743 0000021744 0000021744 0000021744 0000021744 0000021744 0000021744 0000021744 0000021744 0000021745 0000021745 0000021745 0000021745 0000021693 Blend peanut butter, oleo, and poseders sugar] B. Mix Rice Krispies eith (A) mixture. Blend with hands to crumbles, then squeeze into 1 inch balls. Melt chocolate chips and cake paraffin in double boiler. Dip balls in chocoalte mix. Lay on waxed paper until dry. 0000021745 0000021745 0000021746 0000021746 0000021746 0000021746 0000021746 0000021746 0000021746 0000021746 0000021746 0000021746 Rinse kumquats in hot water. Slice kumquats lengthwise and remove seeds. Place in large heavy pan with sugars and water. Mix well and simmer slowly, uncovered, 30 minutes. Add vinegar, raisins, rhubarb, celery, onion, bell pepper, garlic, citron, orange juice and peel, gingerroot, Worcestershire, salt, curry powder, allspice and cinnamon. Mix well. Simmer slowly, uncovered, until mixture is dark in color, about 4 to 5 hours, stirring occasionally. Taste and add ground ginger and pepper, if needed. Pour into hot sterilized jars and seal immediately. Makes about 4 1/2 pints 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021750 0000021751 0000021751 0000021751 0000021751 0000021751 0000021751 Preparation: Put the oil in a wok over medium heat. Fry the garlic, shallots, and coriander root. When browned, remove from the wok and set aside. Return the wok to the heat. In it, mix the palm sugar, tamarind juice, salt, chillies, fish sauce and water. When the mixture comes to a boil, remove from the heat. Broil the lobsters and then arrange on a serving platter. Sprinkle them with the fried garlic and shallots and then pour the sauce over them. Just before serving, sprinkle with chopped coriander. 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 0000019299 This is an all-purpose sauce that is used as a base for other sauces. It will keep for about 6 months in a covered jar in the refrigerator. From "Thai Cooking From the Siam Cuisine Restaurant" (North Atlantic Books, 1989). Combine sugar, salt and vinegar small saucepan. Heat over medium heat until sugar and salt are dissolved, stirring occa- sionally. Makes 1 1/2 cups. PER TABLESPOON: 35 calories protein, 9 g carbohydrate, 0 g fat, 0 mg cholesterol, 178 mg sodium, 0 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. 0000019301 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019302 0000019303 0000019303 0000019303 0000019303 0000019303 0000019303 Mix all the sauce ingredients together in a pan and boil until reduced to about 2/3 cup. Set aside to cool. Heat the oil in a wok or pan until very hot, then add the prawns and bean curd and stir-fry lightly for 1 minute. Add the preserved radish and shallot, fry for 1 minute, and break in the eggs. Stir-fry for a minute, then add the noodles and chicken stock. When the noodles are soft (about 2 minutes), add the dried shrimps, peanuts, spring onions and bean sprouts. Add the sauce, fry for a couple of minutes and serve. Serve accompanied by chopped peanuts, chopped dry chillies, sugar, lime wedges, spring onions, and fresh bean sprouts, all in small containers. 0000019306 0000019306 0000019306 0000019306 0000019306 0000019306 0000019306 0000019306 0000019306 0000019306 0000019307 0000019307 0000019307 0000019307 0000019307 0000019308 0000019308 0000019308 Heat the oil in a heavy frying pan over medium heat. Add onions and garlic, cook until onion is translucent. Add beef and cook until brown. Transfer meat to a large chili pot with the chicken stock and bring to a boil. Add remaining ingredients and simmer until meat is tender. Add water as needed to prevent sticking and to keep sauce at proper consistency, approximately 2 hours. 019311 0000019311 0000019311 0000019311 0000019311 0000019281 Cut beef into 1 inch chunks or thereabouts. Let beef soak in a bowl with the tomatoes and juice, lemon juice, mushrooms, black pepper, crushed chilis and onions over night. Brown the meat in a skillet. In large pot throw in the tomatoes and crushed chillis, onions, meat, paste, everything except the beans and peppers and slow cook for three hours. Next chop your green and red peppers into long slivers or if you prefer diced. Also stir in your beans and cook slowly for one more hour. All cooking must not have the lid on. With the thick "soupy" ring around the pot; stir back into the simmering chili. You might like the chili hotter or maybe milder, depends on your taste. What ever you do, don't ruin the chili by making it hotter with hot sauces, this has a tendency to make the chili into "superficial" body heat not a deep solid heat. 0000019315 0000019315 0000019315 0000019315 0000019315 0000019315 0000019315 0000019281 Servings: 4 PREPARATION: Chop the onions. Using the flat side of a large knife, crush garlic with a pinch of salt. Core, seed, and chop tomatoes. Remove stems, seeds, and ribs from red and green bell peppers and chop. Stem, seed, and mince hot pepper. the onions and garlic paste; saute until onions are wilted, about 5 minutes. Add tomatoes, bell and hot peppers, the sugar, and black pepper to taste. Stir. Cook, covered, over medium heat until vegetables are very soft and mixture has thickened, about 25 minutes. Uncover, increase heat, and reduce mixture for 1 to 2 minutes more. NOTE: Recipe can be made to this point several days ahead. NOTE: Recipe can be made to this point several hours ahead. COOKING AND SERVING: In a frying pan, cook ham over low heat in remaining 1 1/2 tablespoons olive oil until browned, about 5 minutes. Remove ham with a slotted spoon and keep warm. Reserve oil in pan. frying pan and pour in egg-vegetable mixture. Simmer mixture, stirring, over low heat until eggs just begin to set. Let eggs continue to cook undisturbed until set. This Basque-American specialty is earthy, simple, and highly flavored. 33857 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 pou 20845 Whitehouse Chicken Coleslaw Check Lookalikes 33861 PRICK THE SAUSAGES, then place in a 2-quart heavy pot with bacon and onions. Place over medium heat on top of the stove and cook 10 minutes. Remove the sausages, and set them aside. Pour off excess fat. Return the pot to the stove, add garlic, calf's foot and pork stew meat, cover and cook another 10 minutes. Add beans and enough broth to barely cover. Add rosemary, thyme, bay leaves and pepper. Cover, bring to a boil and place the pot in the oven. Turn oven to 350F and cook for 1 hour. Check from time to time and add water if the beans dry out. Meanwhile, cut the sausages into 1-inch pieces and quarter the potatoes. When the beans are soft, add salt, smoked pork, sausages, cabbage and potatoes. Replace the cover and replace the pot in the oven for another 35 minutes. When it's time to put dinner on the table, fish the bay leaves out of the pot and serve the potee in the dish in which you cooked it. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Cut the meat and onions into small cubes. Fry both in the butter to a golden brown. Peel and cube the potatoes and boil them in the water with salt and peppercorns until they are done. Cut the pickles into cubes and mix all together and season to taste with salt, vinegar, and mustard. This recipe is from Northern Germany, cooked by fisherman on their boats and served with beer. 33867 2 PREHEAT OVEN TO 375F and adjust the rack to the middle level. Using the food processor, chop the walnuts by turning the machine on and off about 10 times; reserve them. Process the butter and sugar for 1 minute, or until the mixture is creamed and fluffy. Add the egg, vanilla, cinnamon and salt and process the mixture for 1 minute, stopping the machine once to scrape down the sides of the bowl. Add the rolled oats, wheat germ, flour and reserved nuts and combine the batter by turning the machine on and off a couple of times, or until the flour just disappears. Do not over-process it. Scrape down the sides of the bowl once during processing. Batter will be very thin. Drop the batter by the scant teaspoonful well apart on well greased aluminum baking sheets that have been sprinkled with water. Do not use Teflon-coated sheets. Place about 12 cookies on each 17-by-14-inch sheet. (These cookies spread while baking. ) Bake for 6-to-8 minutes, or until they are browned. Let them rest on the baking sheets for 2 minutes, then transfer them carefully and quickly to wire racks with a metal spatula. If they cool before they are removed from the baking sheet, return the sheet to the oven for 1 minute. Let the cookies cool completely before storing them in an airtight container. e 19311 Yogurt; low fat, plain 1.25c f 19311 Flour; unbleached Combine sugar, sirup, milk, and salt. Boil to hard ball stage (265 - 270 F). Add butter, flavoring, chopped nuts, raisins, and coconut. Pour into well-buttered pan. When cold cut into long narrow bars. Blanche E. McGlough, San Leandro, CA. 0.50ts i 19311 Salt 0.50ts j 19311 Powdere Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 35 minutes. Use fruit and nut filling between layers, and a boiled icing for top and sides. The Household Searchlight c 19312 Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 35 minutes. Use fruit and nut filling between layers, and a boiled icing for top and sides. The Household Searchlight g Cream butter. Add gradually sugar which has been sifted before measuring. Beat until smooth and creamy. Sift flour, measure, and sift with baking powder and salt. Combine milk and water. Add alternately with dry ingredients to first mixture. Add flavorings. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 35 minutes. Use fruit and nut filling between layers and a boiled icing for top and sides. k Ladyfingers Preheat oven to 375 degrees. In a large bowl of en electric mixer, beat egg whites to soft peaks; gradually beat in 1/3 cup of the sugar and beat until stiff peaks form. In a small bowl, whisk egg yolks until thick and lemon-colored. Whisk in vanilla. Fold into egg whites (because the recipe makes so many ladyfingers, the amount of cholesterol-bearing egg yolk in each one will be small. ) In a flour sifter, combine remaining 1/3 c sugar with flour. Sift into egg mixture and carefully fold. Grease ladyfinger pans or small muffin tins with margarine. Sprinkle with cornmeal. Spoon batter into pans until each section or cup is about 2/3rds full. Bake about 12 minutes or until nicely browned on the outsied. Cool on racks. If desired, sprinkle with confectioner's sugar. Makes 3 dozen. 0.50ts c 19313 Plain yogurt 1.00c Wash lentils thoroughly. Place in a saucepan with the turmeric & 5 cups of water. Bring to a boil, stirring often. Reduce heat & simmer, partially covered, for 25 minutes. Stir occasionally. Add lemon juice to lentils & cook for a further 15 minutes. Turn off heat & beat with a wire whisk. Heat ghee, when very hot, add cumin seeds & fry for about 10 seconds. Remove pan from the heat & add red pepper & minced garlic. Stir rapidly for 10 seconds until the garlic begins to colour, but do not let it brown. Pour over the hot puree. Serve immediately. Salt to taste 0.00 i 19313 Fresh ground pepper to taste 0.00 j 19313 Fresh mint sprigs 0.00 k 19314 Plain Yogurt, Beaten With A 0.75c Add vermicelli to pan of boiling water, boil uncovered 2 minutes or until just tender, rinse and drain. Remove and discard heads from fish, fillet fish, reserving bones. Remove and discard fish skin. Cut fillets into strips. Combine water, powder, lemon grass, mint, basil, lime leaves, and dried and fresh chillies in pan, simmer covered for 30 minutes. Add fish bones, simmer for another 10 minutes. Strain resulting stock, discarding bones and chilli mixture. You need 1125 ml of stock so add water if necessary. Place extra lime leaves in a bowl, cover with warm water, stand 20 minutes. Drain, and slice leaves thinly. Return stock to pan, add chilli paste, fish strips, coconut cream, sliced lime leaves, sprouts, salt and sugar and bring to the boil. Divide vermicelli into serving bowls, pour soup over it. Garnish with extra sliced chillies, baby basil leaves and bean sprouts. Chilli paste. Blend or process all ingredients until smooth. 19314 Salt Heat oil in a saucepan. Add onion and fry gently until lightly golden. Add ginger, garlic, cumin, coriander, cardamom seeds and turmeric and fry gently 2 minutes, stirring constantly. Add lamb and fry until brown, stirring frequently. Stir in yogurt and bring to a boil. Stir well, cover and cook gently 45 minutes, stirring occasionally. Add mushrooms, re-cover and cook 15 minutes or until lamb is tender and yogurt is absorbed. Stir in lemon juice, salt and pepper and cook, uncovered, 5 minutes. Garnish with lime pieces and cilantro sprigs, if desired, and serve hot with Nan bread and saffron rice. -Dried oregano 0.25ts d 19315 Chopped thyme leaves; -=OR=- 0.50ts e 19315 -Dried Thyme 1.00pn f 19315 Freshl PREPARE OR DEFROST the chili base. Combine water and the juice of 1 lemon in a 2-quart pot. Keep the lemon for rubbing the cut surfaces of the artichokes as you work. Cut the stems off the artichoke. Trim the tops, leaving a base about 1 1/2-inches deep and exposing the center choke. Trim all around the sides and bottom to remove the dark green exterior. Place bottoms in the water as they are done. When the 4 artichokes are trimmed, bring the water to a boil, covered, over high heat and cook for 20 minutes, or until bottoms are tender. Remove from heat and remove artichokes from the liquid. When cool enough to handle, scoop out center chokes and discard. If not using artichokes immediately, replace in cooking liquid and keep in refrigerator. Meanwhile, heat the oil in a Dutch oven or deep ovenproof skillet over high heat on the stove. Add the lamb and saute, stirring, 5 minutes. Reduce the heat, add the artichokes and garlic and cook another 5 minutes. Add the chili base, lime juice and stock. Cover and place in oven for 1 hour. Taste for salt. Arrange the chili in a covered dish, or serve individually in bowls and sprinkle with chopped cilantro. Serve warm tortillas instead of bread and pass sour cream on the side. p 19315 -=OR=- Red Wine Vinegar 0.00 q 19315 Salt 0.00 r PREHEAT OVEN TO 325F. Pat the meat dry and sprinkle with salt and pepper as desired. Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove. Add the meat, without crowding, in batches if necessary, and brown well on all sides. Remove pieces to a plate as they are done and reserve. Repeat until all meat is browned. Do not pour off fat. Replace the casserole over medium heat. Add the onion, carrots, celery and tomato paste. Cook, stirring occasionally, 5 minutes. Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole. Add flour and cook, stirring, an additional minute. Add wine, meat (and any juices on the plate), stock, cayenne and cumin. Cover, bring to a boil and place in the oven for 1 1/4 hours, or until meat is tender. Meanwhile, combine sausage and zucchini in an ovenproof dish, cover and place in the oven until sausages are cooked, about 20 minutes. Follow directions on the back of the box and cook the couscous. Remove stewed lamb and the sausage/ vegetable mixture from the oven. Using a slotted spoon, remove the meat from the sauce and place it in a serving bowl. Pour off and discard any excess fat from the sausages and add sausages and vegetables to the lamb. Pour the thin gravy through a fine strainer into the serving bowl and discard the vegetables and spices that remain in the strainer. To serve, place the couscous in another serving dish. Pour the broth into a pitcher or soup tureen. Encourage guests to place couscous in their soup bowl, top with the meat and vegetables and moisten with soup. 4373 Salt 2.00ts 4373 Nutmeg 1.00ts 4373 Cloves; ground 0.25ts COARSELY CHOP THE BACON. Pass both bacon and lamb through a meat grinder fitted with a medium cutter. Scrape into a bowl, mix well and form into 4 patties. Place in the refrigerator, covered, to chill for 20 minutes. Heat a large heavy skillet to almost smoking. Add the patties, reduce heat to medium and cook 3 minutes. Turn and continue to cook 2 minutes more. Place a tablespoon dollop of cheese on each patty, cover and cook another 1-to-2 minutes. Remove the patties from the heat and place on hamburger buns. Serve immediately and offer mustard and mayonnaise. 1.00 4374 Slices stale bread 10.00 4374 Eggs, beaten 3.00 4374 Sugar 2.00c In a large soup pot saute lamb, onions and peppers until the meat is browned (Drain excess fat) 2. Add chili sauce, paprika, tomato puree, garlic, chili powder, and tomato juice. Simmer 1 hour then add salt, pepper, tabasco and worcestershire. Add diced tomatoes. Consistency should be slightly thick when finished. For serving, place 4 oz. chili on a 10" plate then saute or broil (2) 4 oz. lamb chops w/long bones, then place over chili with the bones criss crossed. 1.00cn Remove fat from lamb, cut lamb into 2. 5 cm cubes. Finely grind corriander seeds, peppercorns, cardamom seeds, cumin seeds, cloves and cinnamon. Heat oil in a pan, add lamb in three batches, fry until brown, remove. Add onion, garlic, ginger and lemon grass to pan, stir-fry until onion is tender. Add spice mixture, stir-fry for 3 minutes. Return lamb to pan with undrained, crushed tomatoes, water and coconut milk, bring to a boil. Reduce heat to low, simmer, uncovered, stirring often, for 1-1/2 hours, or until lamb is tender. NOTE: This curry is very mild. If you prefer a spicier one, add 1 to 4 chopped red chillies. HINT: Most Indonesians are Muslims and therefore do not eat pork. Instead they eat lamb, beef and goat. Source: Indonesian Cooking Indian Side Dish Rice Vegetarian 31006 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Place chiles, ginger, garlic, mined onion, spices and yogurt in a blender or food processor and process until well mixed. Spoon mixture over lamb, tossing to coat well, cover and refrigerate for 3 hours. Saute sliced onion in clarified butter. Do not let onion brown. Add lamb and the yogurt marinade, mix all together; cover and simmer until meat is tender, 1 to 1 1/2 hours. Season with salt to taste. 31008 8 Method: 1. Skin the tomatoes and slice the onions and simmer in butter with garlic. Add the white wine when the tomatoes and onions are almost cooked and cook for a further ten minutes. Place the cutlets in a buttered casserole and pour the mixture over them. Cover and cook for 90 minutes at 350 degrees. Serves 4 .00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 19310 Yogurt Mint Dip & Pineapple Relish MELT 2 TABLESPOONS BUTTER in a small saucepan over medium heat, add the celery and onion and cook, stirring often, for 5 minutes. Sprinkle with flour, and cook, stirring constantly, another minute. Remove from heat and scrape mixture into a mixing bowl to cool. Add the lamb. Wash the potatoes but don't peel them. Shred them on the shredding blade of a food processor, or coarsely grate them by hand. Add the potatoes to the bowl and mix well. Season to taste with salt and pepper. Melt 1 teaspoon of butter in a 6-inch non-stick frying pan over medium heat. Add about 3/4- to 1-cup of the hash mixture, or about a 2-inch thickness. Cook without stirring or moving the hash for 3 minutes. Flip the hash, which will have formed into a patty. Reduce heat to low and continue to cook another 5 minutes. Repeat with the remaining mixture. As each hash patty is done, transfer to the oven and keep warm. To serve the hash, place 2 poached eggs on each serving. 4 -1 -1 -1.00 -1.00 -1.00 -1. In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour. Drain well. In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well. Form into 1-1/2 inch balls and place on a baking sheet. (Keep your hands damp with a little water to facilitate forming the meatballs). Bake 20 minutes in a pre-heated 375 F oven, or until just cooked through. Dips 31022 IN A DUTCH OVEN or 3-quart heavy pot, heat 2 tablespoons olive oil over high heat on top of the stove. Add the lamb in batches and brown well on all sides. Do not crowd the pot or the meat will steam rather than brown. Remove and reserve as pieces become brown. Discard fat. Preheat oven to 350F. When all the meat has browned, lower heat to low, add 2 tablespoons oil and add the celery, carrot and garlic. Cook, stirring, 1 minute. Return the meat to the pot. Add the stock and beans. Bring to a boil, add the marjoram or oregano, cover, and bake 1 1/2 hours, or until the lamb is cooked and the beans are tender. Meanwhile, using a small paring knife, cut off tip and stem of the tomatoes. Remove the seeds and core, leaving only firm, outer pulp. Slice one side of each tomato and lay it flat on work surface. Cut into 1/4-inch lengthwise strips, pile up strips and cut across into 1/4-inch pieces. Reserve on a plate until needed. Add the macaroni to the casserole, replace in oven, and cook, covered, another 20 minutes, or until pasta is tender. Remove the fresh herb sprigs and add the tomatoes. Transfer to a large tureen or divide among individual soup bowls. Offer grated cheese, minced onions, ground pepper and olive oil as garnishes at the table. 0000003340 0000003345 0000003349 0000003354 0000003358 0000003360 0000003364 0000003367 0000003373 0000003377 0000003381 0000003386 0000003390 Put the lamb in a mixing bowl and add all of the ingredients except the vegetable oil and harissa sauce. Blend the mixture thoroughly by hand. Shape the mixture into 8 equal size patties similar to hamburgers. Heat the oil in a non stick skillet large enough to hold all of the patties. Two pans may be necessary. Add the patties to the skillet. Cook them over medium high heat about 3 to 4 minutes on each side, depending on the degree of doneness desired. Drain on paper towels and serve with the harissa sauce on the side. Clay Irving 0000003545 0000003545 0000003545 0000003545 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003546 0000003547 0000003547 0000003547 0000003547 PREHEAT OVEN TO 375F. Mix ingredients together to form a crumbly paste. Roast the racks of lamb until they are very rare, about 10 minutes, then spread the crumb mixture over the lamb and press it in firmly. Replace in the oven and cook to desired doneness. Makes 1 Rack 0000003548 0000003548 0000003548 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003549 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 0000003550 In a stove-top Dutch oven brown the boneless lamb shoulder in the olive oil. Salt and pepper to taste. Add enough stock to come halfway up the side of the meat and simmer, covered, until very tender, about two hours. Remove the meat from the pot and set aside, covered, to keep warm. Remove the fat from the stock in the pan and add more stock if necessary to make up four cups. Remove the stock from the pan and set aside. Heat the Dutch oven again and add half cup olive oil. Add the orzo paste and toss for a minute. Add the chopped onion and sautee until the onion is clear. Stir in the tomatoes, dillweed and parsley. Return the meat to the pot along with the 4 cups of stock. Cover and simmer until the broth is absorbed and the pasta is tender, about 30 minutes. NOTE: if the dish is toowet when the pasta is tender continue to cook for a few more minutes with the lid off to reduce the sauce. 0000003555 0000003555 0000003555 0000003555 Drop the saffron threads into a small bowl or cup, add 1/3 of the boiling water and soak for at least 10 minutes. Pour the saffron and its soaking liquid into a deep bowl and stir in the yoghurt, caraway seeds and salt. Add the lamb and turn it about with a spoon until all the pieces are evenly coated. Marinate the lamb at room temperature for about 30 minutes. Meanwhile, combine the almonds and the rest of the boiling water in a bowl, and soak for 10 minutes. Pour the almonds and their soaking water into a blender and blend until you have a smooth paste. Set aside. In a heavy casserole, heat the puree over moderate heat until fairly hot. Add the cinnamon, cardamom, and cloves; stir for a minute or so, then add the onions, garlic and ginger. Lifting and turning them constantly, fry for 7 to 8 minutes until the onions are soft and golden brown. With a slotted spoon, remove the lamb from the marinade, add the meat to the casserole, and stir over moderate heat until it browns evenly. Stir in the marinade and the cold water, then add the almond puree and red pepper and cook for 10 minutes stirring occasionally. Pour in the coconut milk, bring to a boil, and simmer partially covered for 20 minutes, or until the lamb is tender. To serve, discard the cinnamon and cloves, mound the lamb attractively on a deep heated platter, and pour the sauce over it. 3393 Onion; chopped 1.00 In a large soup pot, heat the olive oil and butter over moderately low heat. Add the garlic, onions, carrots, half the rosemary, the thyme, and salt and pepper to taste. Simmer, Add the lamb stock, tomatoes, lentils, bay leaf, and the lamb bone from the roast if you still have it and bring the soup to a boil. Reduce the heat and simmer, partially covered, for about 40 to 50 minutes, or until the lentils are tender. Taste for seasoning. To serve, place a small handful of cooked lamb in the bottom of each soup bowl and ladle the hot soup over it. Garnish with the remaining fresh rosemary. Serve with a bottle of Tabasco on the side. Serves 4 to 6. in; ground 1.00tb 3393 Red peppers; 2" long (opt) 6.00 3393 Chili powder 4.00tb Roast the rice in a dry frying pan over a medium flame until it is a pale gold color. Transfer it to a mortar and pound it to the consistency of corn meal. Roast the dry chilies in the same way and pound them in the mortar. Bring the water to a boil and add the lemon grass and the beef, stirring until the meat changes color. Drain the meat and place in a serving dish with the rice, dried chilies, onions, fresh chilies, green pepper, and the mint leaves (reserving some of the mint for garnish). Sprinkle lemon juice all over and mix to blend well. Finally add salt or nam pla to taste and garnish with the remaining mint leaves. Serve with plain boiled rice. From: PEARL S. BUCK'S ORIENTAL COOKBOOK, SBN671-21366-0 Simon and Schuster, New York. 1972 Posted by: Karin Brewer, Cooking Echo, 7/92 3394 Marjoram Leaves 1.00ts 3394 Salt 0.50ts SAUTE THE BACON IN A CASSEROLE. When the fat is rendered, saute the rabbit pieces in the fat. Season the rabbit with salt and pepper. Sprinkle all of the rabbit pieces in the casserole with the flour and toss well. Add the stock, wine, garlic, bouquet garni, tomato paste, salt and pepper. Simmer, covered, over low heat for 1 1/2 hours or in a 325F oven until it is tender. Remove the rabbit pieces, strain the sauce and skim off the fat. Pour the sauce into saucepan, reduce until thick and add the cream. Pour over rabbit and serve. 3395 Olive oil 4.00tb 3395 Pork loin chops - 1-1/2 to 2 4.00 3395 Milk 1.00c 3395 Eggs * Mixed with 1/3 c water. Seperate eggs; beat whites until frothy. Beat in 1/2 cup of the sugar; keep beating until whites form stiff peaks. In another mixing bowl cream lard with remaining cup of sugar. When softened add flour, salt, and baking powder. Beat for about a minute. Add egg yolks, evaporated milk mixed with water, and vanilla and mix well. Carefully fold in egg white mixture. Bake in a 3-by-4-by-12-inch buttered cake tin for 30 minutes in 350 degree oven. Prepare lasagna according to package directions; drain. Cook sausage, ground, beef, onion and garlic in large skillet over medium-high heat until sausage is no longer pink and onion is tender. Stir in tomatoes, tomatoe paste, sugar, 2 teaspoons of the salt, the basil, fennel seeds and pepper. Bring to a boil over high heat. Reduce heat to low. Simmer, uncovered, for about 20 minutes. In small bowl, blend ricotta, egg, parsley and remaining 1/2 teaspoon of salt. Spoon 1 1/2 cups of meat sauce into 13x9 inch baking dish. Layer 1/3 each of the lasagna, remaining meat sauce, ricotta mixture, olives, mozzarella and Parmesan cheese into dish. Repeat layers. COver with foil. Bake at 375 F for 25 minutes. Uncover. Bake about 20 minutes more or until heated through. Let stand 10 minutes before cutting. Makes about 8 to 10 servings. 0.50c l 11055 basil, thyme, oregano 0.00 ~----------Meat Sauce:---------- ~----------Lasagna:----------- ~----------Ricotta Mixture:------------ Heat olive oil in saucepan. Crumble in ground beef and saute until beef is browned. Drain off excess fat. Add remaining ingredients and mix well. Continue cooking for 5 minutes. Set aside. Cook lasagne noodles in the boiling water with olive oil and salt. About 9 minutes. Drain and let cool. Set aside. Combine all ingredients in blender or electric mixer and mix well at medium speed. Assembling: In a 13x9x2-inch casserole spread a thin layer of meat sauce on bottom and put one layer of cooked lasagna noodles. Next, a layer of sliced mozzarella and on top of that add 1/3 of the meat sauce, then 1/2 of the rocotta mixtu Continue to layer until all ingredients are used. Top with grated Parmesan cheese. Bake at 350F for 40-45 minutes. flour 2.50c a 11056 coarsely ground pepper * Shredded and divided Cook Lasagna noodles according to package directions, omitting salt, and then drain. Cook sausage until browned, Stirring to crumble; drain. Stir spaghetti sauce into sausage, and set aside. Combine egg and next five ingredients, stirring well. Spread about 1/2 cup meat sauce in a lightly greased 13x9x2" baking dish. Layer half of the noodles, half of ricotta cheese mixture, one-third of mozzarella cheese, and one-third of remaining meat sauce; repeat layers using equal amounts. Arrange mushrooms and pepperoni slices on top. Bake at 375 for 20 mins. Sprinkle with remaining cheese, and bake an additional five mins. 50c g 11057 yeast 2.00ts b 11057 all-purpose flour 2.50c c 11057 sugar Sauce: Heat Oil in Heavy Large Skillet Over Medium-High Heat. Add Onions, Garlic, Pepper, Carrot, Basil, Marjoram, Pepper & Marjoram. Cook Until Vegetables Are Tender, Stirring Frequently. Add Wine & Boil Until Almost All Liquid Evaporates, About 5 Min. Add Tomatoes; Break Up Large Pieces With Spoon. Mix in Tomato Paste. Reduce Heat To Low, Cover & Cook 45 Min. , Stirring Occasionally. Uncover & Simmer Until Sauce Thickens Slightly, Stirring Frequenlty, About 10 Min. (Can Be Prepared 1 Day Ahead And Refrigerated. ) Filling: Heat Oil in Skillet Over Medium Heat. Add Mushrooms, Leek, Shallot, Garlic, Marjoram, Lemon Peel, Rosemary, Mace & Pepper & Cook 30 Min. , Stirring Occasionally. Uncover & Simmer Until Reduced To Thick Paste, Stirring Occasionally, About 10 Min. Mix in 5 T. Parmesan & Salt. Transfer To Small Bowl. Cover & Refrigerate At Least 20 Min. (Filling Can Be Prepared 1 Day Ahead. ) Preheat Oven To 375. Cook Noodles Until Tender But Firm To Bite. Drain & Submerge in Cold Water & Drain. Spread Half Of Tomato Sauce Over Bottom Of 9 in. Square Baking Pan. Pat 1 Noodle Dry. Place On Work Surface. Spread 3 T. Filling On Noodle, Leaving 1 1 /2 Inch Border At Each End. Roll Up Jelly Roll Fashion. Arrange Seam Side Down Over Sauce. Repeat With Other Noodles, Arranging in Pan So They Just Touch. Cover With Foil And Bake 25 Min. Spoon Remaining Saucedecoratively Over Rolls. Cover & Bake 20 Min. Sprinle With Remaining 3 T. Parmesan. Bake Uncovered Until Cheese Melts, About 5 Min. 000001 7906 Almond extract 0.50ts 000002 7906 Powdered Sugar,sifted 0.75c 000003 7906 Flour 2.00c 000004 7906 Salt 0.50ts "Molasses is a common ingredients on Newfoundland cooking; "lassy" tarts, pies. dumplings, puddings. cakes and sauces have been popular for generations. " Beat egg; beat in molasses. Stir in bread crumbs. Line 8 inch pie plate with pastry; pour in molasses mixture. Arrange strips of pastry over top to create lattice pattern. Bake in 400F oven for 20 minutes or until done. Serve hot or cold. MAKES: 4-6 SERVINGS 7907 GLAZED ALMONDS --------- 0.00--------- In Dutch oven, heat oil over medium heat; add onion. saute 5 minutes or until sofrtened; add remaining ingredients. Heat to boiling; reduce heat. Summer soup 15 minutes or until vegetables are tender. In food processor, puree 2 1/2 cups soup; pour into soup in pan. Heat. 000003 7907 Amaretto liquor 1.50tb 000004 7907 DOUGH --------- 0. Combine soup, 3/4 cup milk, salt, chicken, vegetables (frozen), 1/2 of cheese and 1/2 can onions. Spread into casserole dish. Bake uncovered at 425 for 10 minutes. Combine biscuit mix, egg and 1/4 cup milk to form soft dough. Spoon over hot mix. Bake 20-25 minutes more until dough is brown and risen. Add therest of cheese and onions. Let cheese melt and serve. 0.50c 000008 7907 Sugar Sprinkle yeast into warm water in large bowl and stir until dissolved. Add salt. Combine all-purpose and whole wheat flours and add enough to yeast mixture to make stiff dough. Turn out on floured surface and knead until smooth and elastic, 8 to 10 minutes. Shape into ball. Place in greased bowl and turn to grease top. Cover and let rise until doubled in bulk, about 1 1/2 hours. Punch down and let rise again until doubled, about 30 minutes. Divide dough into 8 pieces and roll each out on lightly floured surface to very thin circle about 9 inches in diameter. Place, one at a time, on baking sheet and sprinkle with sesame seeds. Bake at 400F 5 to 6 minutes, or until bread appears dry, lightly browned and blistered. Run palest side under hot broiler until lightly browned. Cool and store in dry place. 000002 7908 Grated lemon rind 0.25ts 000003 7908 Sugar This exotic and gorgeously pretty jelly comes from John McGeever of Congham Hall in Norfolk and can be eaten both as a superb dessert with, perhaps, a little cream, or as an unusual accompaniment to roast game or rabbit. Gently heat the champagne or white wine with the apple juice, creme de cassis, sugar and lemon juice. Pour onto the lavender flowers and leave, covered, to infuse for about 10 minutes. Sprinkle the gelatine onto the water and leave to soften, then heat gently until the gelatine is completely dissolved. Strain the lavender liquid, pressing it to extract all the juices. Warm the lavender liquid and add the dissolved gelatine. Stir and strain again through a fine sieve or muslin. Leave to cool and set. The jelly will keep for about 14 days in a fridge. 0.00 Taco h 11231 le (as topping) 0.50 guacamo i 11231 ea BROWNIE LAYER 8 oz semi-sweet chocolate, m ea CHEESECAKE LAYER 8 oz cream cheese BROWNIE LAYER: Beat the butter in a bowl for 1 minute until smooth, gradually beat in the sugar and then the eggs, one at a time. Add the vanilla, salt and the melted chocolate. Quickly beat in the flour just until blended. Scrape this mixture evenly into the prepared pan that was foil lined and sprayed with a non-stick spray. Freeze until you have the cheesecake mixture complete. CHEESECAKE LAYER: Take the cream cheese and the butter and blend well. Add the sugar and the flour and the eggs, beat until very fluffy, then add the sour cream and vanilla. Pour this over the top of the brownie mixture. Place into the oven for 45 minutes. When cooled top with a fresh berry sauce or a rich chocolate Ganache. b 11234 i (You'll have to judge the amount for 0.00 Macaron a On a large dinner plate or platter, spread a thin layer of each ingredient in the order listed above. Serve with Nacho's or Tortilla Chips. 1234 milk 0.33 cup c 11234 cans of tuna fish 1.00 2 d 11235 can of tuna 6.00 oz. Mix beef with egg,bread crumbs,salt,herbs,mustard,cumin and garlic powder. Pat evenly into a 9" pie pan to make a crust. Fill crust with a layer of potatoes,onion and mushrooms,reserving some mushrooms to ring the pie. Cover with foil. Bake @ 350 degrees for 1 hour or until potatoes are done. Remove from oven. Remove foil. Top with cheese and sprinkle with parsley. Return to oven just long enough to melt cheese. of ground beef 1.00 lb. In heavy saucepan, over low heat, melt semisweet chocolate with 1 cup sweetened condensed milk. Remove from heat; stir in vanilla. Spread half the mixture into wax paper line 8 or 9 inch square pan. Chill 10 minutes or until firm. Hold remaining chocolate mixture at room temperature. In heavy saucepan, over low heat, melt white chocolate with remaining sweetened condensed milk. Remove from heat; stir in peppermint extract and fool coloring. Spread on chilled chocolate layer. Chill 10 minutes longer or until firm. Spread reserved melted chocolate mixture on mint layer. Chill 2 hours or until firm. Turn onto cutting board. Peel off paper and cut into squares. Storre loosely covered at room temperature. Makes about 1-3/4 lbs. Water b 11238 - pepper, basil, lemon juice, etc. 0.00 Spices c 11239 Sugar 0.50c Green Salsa Fresh Cilantro sprigs Shuck corn, saving husks; set aside. Remove & discard silks. Place husks in a large saucepan, cover with water and bring to a boil over high heat. Reduce heat to low & simmer 10 minutes. Drain in colander. Cool Generously oil a 1-1/2 quart souffle dish. Arrange husks, pointed end up in an over lapping spoke design to completely line the bottom and sides of dish. Husks should extend about 2" past the rim. Cover with plastic wrap and set aside. Cut corn from cobs. Set aside in a bowl and reserve. In a large bowl, beat together masa, water, shortening, butter, salt and baking powder to make a batter. Beat batter on medium speed 5 minutes; fold in cheese. Remove 1/3 of the batter to the bowl with the corn & stir to combine. Spoon corn mix into prepared dish. Smooth to level. Place half of remaining batter into food processor bowl fitted with a chopping blade; add the chilies, parsley, cilantro and green onion. Mix until smooth. Spoon mix on top of corn (2 nd layer). Rinse the processor bowl. In the processor with chopping blade, use the rest of the batter, the red pepper, chili powder and hot sauce. Process until smooth. Spoon mix on top. (3rd layer) Fold in husks. To keep husks down, weight top of tamale with a 4" square of aluminum foil filled with 1/2 cup raw rice or beans. Fill an 8 quart saucepan with 1-1/2" water and insert a wire rack. Place dish on rack. Over high heat bring to boil; reduce to low, cover tightly and steam for 1 hour. Remove from pot. (It will expand during cooking and shrink on cooling. ) Let cool 1 hour. Remove foil. Invert plate over and unmold. Invert again to get it right side up. Peel back husks. Cut in wedges. Green Salsa: In a large bowl combine: 1 sweet green pepper, chopped fine 2 Tomatillos, chopped fine (or 2 ripe tomatoes) 1/2 cup finely chopped green onion 1 4 oz. can of green chilies 1/4 cup chopped cilantro 1/2 tsp. grated black pepper Stir in: 1 cup light olive oil 1/3 cup white wine vinegar 1/4 cup water a dash of hot sauce Mix until well blended 3402 Baking Soda 0.50t 3402 Cream Of Tartar 0.25t 3403 Active Sourdough Starter 1.00c 3403 Hot Water 0.50c Tear the bread and place in a buttered baking dish, add the cubed cheese, diced ham (if using sausage, slice and lightly saute), mushrooms, chopped pepper and pimento. Mix the milk, slightly beaten egg and dry mustard. Pour over the ingredients in the dish. Bake at 350 F for 40 minutes or until brown. Serve immediately. HINT: May be made the day before and baked before serving. 3403 Firmly Packed Brown Sugar quarter a lemon & shove it into the chicken cavity with the juice side out. Mix lemon juice, honey, and tarragon and use to paint the chicken while it's roasting. Roast 350F until done [usual time for a whole chicken] painting w/mix whenever you feel the urge. 3403 Ginger 1.00t 3403 Cinnamon Cook eggplant in boiling water (salted) 8-10 min. , drain well. Saute onion, garlic, mushrooms in olive oil. Add flour, stir until smooth. Add tomatoes and other ingredients. Bring to a boil. Remove from heat. Layer in lightly grease 1 qt. casserole, top with Parmeasan cheese. Bake at 375 degree for 25 minutes. 3404 Unbleached Flour 4.00c 3404 Sugar Sift and mix together the dry ingredients (except the topping ingredients); cut in the shortening and add the egg and milk which have been mixed together. Mix thoroughly. Pour into a well-greased oblong pan and cover with peeled peach halves. Sprinkle with sugar and cinnamon and bake at 350 F about 35 minutes. 7 Nonfat dry milk 0.25c g 19887 Yeast 2.50ts Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. b 19888 Egg beaten 1.00ea c 19888 Soy sauce TRIM THE ARTICHOKES. Break off the tough outer leaves and slice off the top 2/3 of the remaining inner leaves. Trim the outsides, cut the artichokes in quarters and remove the chokes. Dice the trimmed hearts into small pieces. Put them in the acidulated water as you work. Keep the garlic cloves whole. Warm the olive oil and add the leeks, drained artichokes, garlic, potato, lettuce or sorrel, parsley and mint. Season with the salt, add 1/2 cup water and stew gently until the vegetables are wilted, about 5 minutes. Add the peas and the rest of the water. Bring to a boil, then lower the heat and simmer, partially covered, for 20 minutes or until the artichokes are cooked. Taste for salt. Puree the soup or leave it as is and serve with the freshly ground pepper, add a few good pinches of chervil or parsley, a spoonful of olive oil drizzled into each soup plate and a dusting of cheese. 1.00cn b 19889 Cherry Jello ( Preheat oven to 375 degrees. Saute' leeks in butter until golden brown. Add ham. Place in pastry shell and sprinkle with cheese. Beat together eggs, milk, nutmeg, salt and pepper. Pour over leek and ham mixture. Bake 35 to 45 minutes. our 0.25c e 19889 Sugar 1.00c f 19889 Ba Trim off roots and leaf ends of leek. Cut leek lengthwise in half; separate into leaves; rinse well under cold running water to remove all sand; drain well. Cut leek crosswise into 1/2-inch slices. Slice mushrooms. In 8" or 10" skillet over medium heat, in hot salad oil, cook leek and mushrooms until tender, stirring occasionally. In bowl, beat eggs, salt and 2 tbl water until blended. Reduce heat to low. Pour egg mixture over vegetables in skillet. Cover and cook 15 minutes or until mixture is set. To serve, cut intowedges. 2.00t b 19890 Ground black pepper 0.50t c 19890 Spring onions, sliced 24.00 d 19890 Sugar 1.00t e Melt butter over medium heat. Stir in leeks. Cover and cook slowly for 5 minutes without browning. Blend in flour, stir over medium heat for 2 minutes to cook flour without browning. Remove from heat and let cool gradually. Beat in 1 cup water and blend thouroughly with flour and leeks, stir in rest of water, stir in salt, pepper and potatoes; bring to a boil. Reduce heat and simmer, partly covered, for 40 minutes or until potatoes are tender, remove from heat, add cream. i This tart should not be served straight from the oven. Let it sit for at least 10 minutes before serving. The Crust: small cluster of basil leaves for garnish (optional) 1. Prepare the crust: Sift the flour and salt into a large bowl. Cut the butter and shortening into small pieces and, using 2 kitchen knives (or your hands) work the butter into the flour until it resembles bread crumbs. Make a well in the center of the flour and add about 2 1/2 tablespoons of the water. Work into the pastry, adding more water if needed to form a smooth ball of dough. Shape into a ball, wrap, and chill for at least 1 hour. Remove the dough from the refrigerator. Roll it out to fit a 9-inch fluted tart (or quiche) pan with a removable bottom. Line the tart pan and trim the edges even with the top of the pan. Chill in the refrigerator for 30 minutes. Preheat the oven to 400 degrees F. Prepare the filling: Cut the leeks lengthwise and wash under cold water to remove any dirt caught in the layers. Cut into 1/2-inch pieces, using only 2 inches of green. (You should have about 3 cups of leeks. ) 5. In a large skillet, heat the olive oil and butter over moderate heat. Saute the garlic and leeks for about 5 minutes. Add the ham, basil, salt and pepper and saute for another 2 to 3 minutes. Remove from the heat and let cool. In a large bowl, whisk together the eggs, cream, and grated cheese. Gently stir in the cooled leek/ham mixture. Spoon the filling into the crust, place the tart in the preheated oven, and bake for 10 minutes. Reduce the heat to 325 degrees F and bake an additional 50 minutes. Serves 4 to 6. 2857 Leaf oregano 1.50ts 2857 Garlic powder 0.25ts 2857 (10 oz.) shredded Cheddar 2.50c Add lard, salt and 2 cups flour to scalded milk and mix well over low heat. Remove from fire. Sift 2 cups of flour on board, add warm dough and work in flour. Knead well and cool. This dough can be rolled immediately or kept in a cool place for a couple of days. May be stored in a plastic bag. Make a small patty, about hamburger size, with even sealed edges as you would for pastry. Flour board lightly and with a Scandinavian rolling pin roll patty in all directions, keeping the dough round. Roll lightly, stretching dough until it is almost as large as the lefse baker. Use pointed stick to handle dough when it is transferred from the board to the baker. Brown lightly, prick air bubbles, turn and brown other side. It may be necessary to change heat control from high to low. This is a soft bread. Serve with butter, or butter and sugar. (Note: I don't have either a Scandinavian rolling pin or a lefse baker, so I use a regular rolling pin and a griddle. This is like a Swedish tortilla! We usually spread butter and sprinkled sugar over the lefse then rolled them up and DEVOURED them!) 2858 Jalapeno Chile; * 1.00ea 2858 Cilantro; Fresh, Snipped 2.00tb 2858 Eggs; Large 4.00ea 2858 Salt And Pepp Any leftovers in cans should be transfered to plastic containers - atwist of foil or plastic in the case of anchovies, tomato paste, or pimientos - and frozen. Vegetable cooking water (freeze) Leftover vegetables (can be frozen, but better if not) Noodles, rice, pasta, kasha, beans (freeze) Cream sauce, spaghetti sauce, gravy (freeze) Before freezing leftover vegetable water, stock, broth, or tomato product, cook some finely chopped onion, celery, and carrot in 1 - 2 Tbsp of butter until they soften, then add the liquid and salt and pepper. Freeze the mixture and you will have soup starter. Use 1/3 to 1/2 cup of each vegetable for 6 cups of soup. Variations on the soup starter: Before adding the vegetables, cook 2 slices of diced bacon in the butter. Add 1 Tbsp paprika, chili powder, or curry powder to the vegetables as they cook, before adding liquid: 1 Tbsp of flour can be added at this time, too, to give the starter a little body. Sherry or dry red or white wine, about 1/3 cup, can be added before the other liquid and allowed to cook down to half. This gives a richness to the soup that will ensue. Add 2 Tbsp of finely chopped parsley to the vegetables. Add 1/3 cup of finely chopped green pepper. Once you have the starter, the rest of the liquid can be added. It can be more of the same, or perhaps milk. Heavy cream, yogurt, or sour cream are added at the end, to heat but not boil, to avoid curdling. The solids you put in can be infinitely varied: Small pieces of stewing meat or soaked dried beans need about an hour to cook. Fresh vegetables take from about 20 minutes for root vegetables to about Cooked vegetables should be put in just to warm, not to cook any further. If they are already overcooked, perhaps it would be better to add a little liquid and puree them. Soup can be thickened by pureeing some or all of it, or for each cup of soup add 1 tsp of rice or 3 Tbsp of grated raw potato or 1 Tbsp of flour mixed with 2 Tbsp milk, water, or broth. Finely chopped cabbage can cook for hours in a soup, spinach goes in at the very end, for about a minute, remaining bright green. Cooked ham, in chunks or julienne, sliced frankfurters, and sliced garlic sausage have more flavor and give up some of their fat if they are lightly sauteed before being added to the soup. 00004388 0000004388 0000004388 0000004388 0000004388 0000004388 0000004389 0000004389 0000004389 0000004389 0000004389 0000004389 PREHEAT OVEN TO 400F. Trim excess fat from the outside of the leg, leaving only a thin layer. Using a small knife, poke holes in the meat and stuff in slivers of garlic. Rub the surface of the lamb with olive oil. Mound onions and thyme in the middle of a roasting pan. Sprinkle the lamb with salt and pepper and place it, fat side down, on the onions. Place in the oven, reduce heat to 350F and roast 1 hour. Turn the lamb fat side up and return to the oven. Roast another 20-to-30 minutes for medium-rare or about 20 minutes per pound. A meat thermometer should read 145F for medium rare. Remove the pan from the oven and place the lamb on a cutting board. Let rest 15 minutes before carving. Scrape the onions into a food processor, add the rice, cream, nutmeg and desired salt, and pulse, scraping down the sides of the bowl, until a lumpy smooth puree is attained. When it's time to serve dinner, transfer the puree to a vegetable dish. Slice the lamb and arrange on a meat platter. Heat the butter in a large saucepan until softened, and saute the onions, carrots and garlic in it, stirring frequently, for about 5 minutes. Remove from heat and slowly stir in the flour. Return to the heat, and cook, stirring, for about 4 minutes. Meanwhile, begin heating the stock in a large pot. Whisk the stock into the flour mixture. Bring the stock to a boil, whisking constantly, then reduce the heat, and simmer for 10 minutes. Add the fish and simmer about 10 minutes longer. Stir in the cream and cheese, and simmer until the cheese melts, about 5 to 8 minutes. (You won't distinguish the cheese as such, it is incorporated in the chowder. ) Reheat the chowder slowly so the cream doesn't boil. Makes about 3 quarts. 0000004395 0000004395 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004396 0000004397 Wash pigeon peas & boil them with the water & turmeric & salt for 20 minutes. Heat oil in medium pot, add mustard & cumin seeds & fry until mustard seeds start to pop. Stir in onion & garlic & fry till browned & & soft. Mix in ground chili & stir for 30 seconds. Remove & pour over peas. Stir thoroughly, cover & simmer for 10 minutes, stirring occasionally. Serve hot with plain rice. 000005745 0000005745 0000005745 0000005745 0000005745 0000005745 Soak lemons in water overnight. Pour the lemons and water into an enameled, tinned or stainless steel kettle and cook gently for about 20 minutes, or until the peel is tender. Add the apples and cook until they are tender, aproximatly 20 minutes. Stir in the sugar and boil until jelling point is reached. Pour into jars and cover. Process, if desired 10 minutes. Makes about 7 pints 48 0000005748 0000005748 0000005749 0000005749 0000005694 From: Arizona Cookbook Cut chicken into serving pieces. Sprinkle chicken pieces with garlic salt. Place in shallow baking pan, skin-side-down. Combine oregano, lemon peel and juice and water and pour over chicken. Bake, uncovered, at 400 for 15 min. 0000005749 0000005749 0000005749 0000005749 0000005749 0000005750 0000005750 0000005750 0000005750 0000005750 0000005750 0000005750 0000005750 Lemon Basil Marinade for Grilled Fish or Chicken Stir together all ingredients except oil in a small bowl. Gradually whisk in oil until mixture is smooth and blended. Marinate fish or chicken at least 3 hours or overnight before grilling. Makes 1-1/2 cups. Enjoy! ~- Stephanie --- 0000005752 0000005753 0000005753 0000005753 0000005753 0000005753 0000005753 0000005753 0000005753 0000005753 0000005694 About 1/2 cup fine graham cracker crumbs Dissolve the gelatin in boiling water; add the lemon juice, peel and sugar. Chill until thickened, but still soft. Pour the mixture into a large bowl, add the condensed milk and beat with an electric mixer until smooth and thick. Brush the melted margarine or butter over a 7-by-11-inch pan and coat with soem of the graham cracker crumbs. Pour the lemon mixture into the pan and sprinkle the top with more crumbs. Chill thoroughly before serving. Add lemon rind to butter; cream well Add part of the sugar gradually, blending after each addition. Add remaining sugar, alternately with lemon juice, until right consistency to spread. Beat thoroughly after each addition. Add salt. Makes enough frosting to cover tops and sides of two 9-inch layers or tops and sides two 8x8x2-inch layers. 0000005757 0000005758 0000005758 0000005758 0000005759 0000005759 0000005759 0000005694 Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. 000005759 0000005759 0000005759 0000005759 0000005759 0000005759 0000005759 0000005760 0000005760 0000005760 0000005761 0000005761 0000005761 0000005761 0000005761 0000005761 0000005761 0000005761 0000005761 0000005761 In a small mixing bowl, cream butter until softened. Add juice and peel. Blend until well mixed. Drop by tablespoonfuls onto waxed paper. Greeze until firm. Remove to a resealable plastic bag. Top piping hot vegetables or fish with 1-2 lemon balls just before serving. Yield: 8 tbsp sized balls. 0000005763 0000005763 0000005764 0000005764 0000005764 0000005764 0000005764 0000005764 0000005764 0000005694 Mix all ingredients together in small bowl. (Can be prepared 5 days ahead. Chill. ) Note from me: I would suggest adding a drop of Tabasco to this mixture. Some white pepper wouldn't hurt if it still needs flavor. Bon Appetit, March, 1991. 5755 Scoop Lemon Sorbet 1.00 5756 Envelope of Gelatin 1.00 Cook the noodles in a large pot of boiling water for 8 minutes, or until just tender. Drain and keep warm. Meanwhile place the chicken breasts between sheets of was paper * and pound lightly with a mallet to an even thickness. In a small shallow container, mix the oil, lemon juice, paprika and pepper. Dredge the chicken in the mixture to coat both sides. Heat a large no=-stick frying pan over medium-high heat for one minute. Add the chicken. Cover and cook for 8 to 10 minutes, or until the chicken is opaque; do not overcook. Serve over the noodles. Preparation time: 5 minutes Cooking time: 15 minutes Per serving calories: 5. fat (15% of calories, 4. dietary fiber, 66 mg. cholesterol, 99 mg. sodium * My note: I always use Glad wrap for flattening meat, as it does not tear nor stick to the meat. Fresh Strawberries 0.00 5757 All-purpose flour 0.75c Soak gelatin in water. In double boiler over gently simmering water, beat yolks;add 1/2 cup sugar and lemon juice. Cook,stirring until mixture coats the bottom of a spoon. Add grated lemon peel,gelatin and food coloring. Stir well. Cool in refrigerator about 1/2 hour until slightly thickened. Beat egg whites with 1/2 cup sugar;fold into lemon mixture. Fold in whipped topping. Spoon into baked pie crust. Refrigerate 2 to 3 hours before serving. garnish with chocolate shavings and lemon slices. .50ts 5757 A dash mace 0.00 5757 A dash cinnamon 0.00 5757 Eggs 2.00 5757 Vanilla Combine sugar, salt, and corn-starch. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 15 minutes. Add lemon juice and coconut. Elizabeth Shaffer, Albuquerque, N. 5757 tart apples 0.00 5757 Chopped walnuts 0.75c 5758 Egg yolks Lemon Cream Rice (Southern Rice Industry, 1934) Categories: Rice desserts Servings: 7 ** Clean rice. Place in double boiler. Add milk and cook until rice is soft. Add sugar, lemon rind, lemon juice, salt and beaten egg yolks. Cook until mixture thickens. Turn into buttered oven dish. Beat egg whites until stiff and fold in gradually the powdered sugar and lemon extract. Pile on top of pudding and bake in moderate oven until lightly browned. Serve with cream or a fruit sauce. The whites may be folded into the hot custard and baked as a souffle. Note: One and one-half cups evaporated milk and one and one-half cups water may be used. Yield: 7 servings -- 2/3 cups Temperature: 350 degrees F. Time: 20 minutes from "Rice 200 Delightful Ways to Serve It" published by Southern 0.00 5759 Butter 0.50c In a heavy-bottomed saucepan, combine water and sugar, cook over medium heat stirring to dissolve sugar. Bring to boul. Add cream of tartar and continue boiling until syrup reaches soft crack stage, 270 F (140 C) on candy thermometer. Remove immediately from heat - syrup should stay a pale yellow color. Add lemon extract and tartaric acid. Pour syrup onto an oiled slab or into a dish. Using two wooden spoons, work into a toffee. Continue working until toffee becomes cool enough to handle with oiled hands. Pull toffee into a long roll. With oiled scissors, cut off small pieces and shape with your hands into drops. Coat with powdered sugar and allow the drops to cool and dry thoroughly. Store in airtight containers. Makes about 1/2 lb. 7317 1" thick 0.00 7317 Vegetable oil 1.00t Blend flour, sugar and salt in a saucepan; add water, stir until smooth. Place over moderate heat, stir constantly until thick and clear. (7-8 min. ) Beat egg yolks, add a little hot mixture, beat thoroughly, return to saucepan, stir vigorously; and cook another 2 min. Remove from heat. Blend in rind and butter, then lemon juice. Cool. From Meta Givens Modern Encyclopedia of Cooking. 7317 Soy sauce Preheat oven to 325 degrees F. Mix the well-beaten egg with the sugar and salt. Add one-half of scalded half and half in a very fine stream, stirring vigorously all the while. Mix the sour cream into the remaining half and half, and stir into the first mixture, along with the lemon juice. Add the rice, currants (or raisins), and nutmeg. Mix together well. Pour the mixture into a buttered casserole, and set it in a shallow pan. Pour hot water into the pan, so that it comes about half-way up the side of the casserole. Grate the fresh nutmeg on top of the custard. Bake 1 1/2 hours, or until the custard is set and turning golden on top. Just for you, Dee. enjoy! 7317 Thawed and patted dry 0.00 7317 Green and White salad 0.00 7317 Savoy RUB CHICKEN PARTS WITH BUTTER,AND PLACE IN ROASTING PAN. SPRINKLE WITH LEMON JUICE,SALT PEPPER AND GARLIC. TOP WITH A SPRINKLING OF PAPRIKA. PLACE PAN IN PREHEATED 350 DEGREE OVEN,AND BAKE FOR ABOUT 45 MINUTES,TURNING OVE TO 400 DEGREES FOR THE LAST 8 MINUTES. GARNISH WITH LEMON WEDGES AND PARSLE AND SERVE. MAKES 3 OR 4 SERVINGS. 7319 Fresh tomatoes, sliced 2.00lg 7319 * Chicken Wings should have tips removed and be cut in half at the joint. ~------------------------------------------------------------------------- Place wings in a plastic bag and add the lemon juice, let stand for 2-3 minutes. Add all other ingredients, sqeeze to mix, then let stand for 2 hours. Knead periodically. Remove wings and save marinade. Cook wings on a grill turning and basting with marinade until golden and tender. Serve immediately or refrigerate until needed. In a mortar, pound together the chilis, galangal and shallots to form a paste and set aside. Deep-fry the beancurd dice until crispy brown, drain and set aside. Heat the 2 tbsp (30 ml) oil and fry the garlic golden brown. Stir in the paste, add the lemon grass and coconut, stirring well. Add all the vegetables and briefly stir-fry. Add the stock, soy sauce and sugar. Stir well and turn on to a serving dish. 0.00 Bake potatoes until done. Cool. Saute onions and garlic in unsalted margarine. Scoop out potatoes and mash. Beat in onion mixture, hot skimmed milk, lemon and pepper. Mix in dill and parsley. Refill skins. Sprinkle with paprika. Bake at 400F for 30 minutes. Variation: add 1/2 oz grated cheddar cheese on top of each potato before baking the final time. 3.00tb h 19321 Cilantro, Chopped. Use to season fish, chicken, turkey. i 19321 Crushed Hot Chili Peppers. 10.00 j 19322 Butter 2.00tb a 19322 Salt 1.00pn b 19322 Flour Dissolve jello in boiling water. Cool, then add oil. Add cake mix, beat well. Add one egg at a time, beat well after each. Bake 40 minutes at 350 degrees in angel food or tube pan. Grease and flour pan before pouring in batter. Egg yolk 1.00 e 19322 Vegetable oil 0.00 f 19322 - fo Combine lime and lemon slices and water in large kettle. Bring to boil and boil 20 minutes, or until peels are tender. Drain and measure liquid. Add enough water to make 3 quarts liquid, then combine liquid, fruit and sugar in kettle. Bring to boil and cook rapidly until mixture sheets off spoon or to 221 degrees on candy thermometer. Pour boiling hot into hot sterilized jars and seal. Makes 6 to 8 half-pints. 1992 The Los Angeles Times b 193 Score fat edges of steak. Place meat in a shallow baking dish. Combine remaining ingredients. Pour over steak. Cover;let stand 4 hours in the refrigerator or overnight,turning steak several times. Remove steak from marinade,reserving marinade. Pat excess moisture from steak with paper towels. Grill steak over medium-hot coals 17 to 20 minutes. Turn;cook 15 to 17 minutes more for medium-rare. Heat reserved marinade on grill. Remove steak to serving platter. Carve steak across the grain;spoon marinade over slices. Makes 6 servings. 0.00 g 19324 Margarine or butter 1.00tb a 19324 Chopped onions 1.00c b 19324 Chopped fresh jalapeno 2.00tb c Slice the lemons as thin as possible. Discard ends. Remove all seeds and tie them in a square of doubled cheesecloth. Put lemons and seed bag in a nonreactive bowl with enough water to cover. Let stand overnight. Measure the lemons and water into a wide, shallow, nonreactive pan. Add an equal volume of sugar and cook over low heat until sugar is dissolved. Raise heat to medium-high and cook, stirring frequently and skimming off the foam as it rises, until temperature reaches 220F, about 1/2 hour. Remove marmalade from heat. To test for consistency, drop a little marmalade on a saucer and put the saucer into the freezer until marmalade is cold, about 5 minutes. Tip the saucer: the marmalade should just barely run. If too thin, return the marmalade to medium-high heat and cook, testing often, until it has reached the right consistency. Put marmalade into hot, sterilized pint or half-pint jars. Store in refrigerator up to 1 month or, for longer storage, seal according to reliable canning instructions. b 19325 -chilis, diced, drained 0.00 c 19325 Frozen petite peas, thawed 2.00c d 19325 1 10.5 oz. pkg Mori-Nu 0.00 e 19325 -Silken Tofu (Firm), drained 0.00 On lightly floured pastry cloth, roll the pastry to an 11 inch circle, rolling with light strokes from center to edge. Fold pastry in half; with fold in center, carefully transfer to a 9 inch pie plate. Unfold; fit into a pie plate, pressing gently toward the center. Fold edge of crust under; press into an upright rim. Crimp edge decoratively, using thumb and forefinger. Refrigerate 1/2 hour. Preheat oven to 450 degrees. Prick entire surface evenly with fork. Bake 8 to 10 minutes, or until golden-brown. Cool on rack. In medium sauce pan, combine cornstarch, flour, 1 3/4 cups sugar and salt, mixing well. Gradually add 2 cups water, stirring until smooth. Overy medium heat, bring to boiling, stirring occasionally; boil 1 minute, until shiny and translucent. Quickly stir some of hot mixture into yolks. Pour back into hot mixture; stir to blend. Return to heat; cook over low heat 5 minutes, stirring occasionally. Remove from heat; stir in lemon juice, lemon peel and butter. Pour into pie shell. Preheat oven to 400 degrees. In medium bowl, with mixer at medium speed, beat whites with cream of tartar until frothy. Gradually beat in sugar, 2 T at a time, beating after each addition. Beat at high speed until stiff peaks form when beater is slowly raised. Spread meringue over lemon filling, carefully sealing to edge of the crust and swirling thetop decoratively. Bake 7 to 9 minutes, or until the meringue is golden-brown. Let cool completely on rack 2 1/2 to 3 hours. Cut with wet knife. Heat molasses to boiling, stirring constantly. Add butter. Boil 1 minute. Add lemon juice. Mix thoroughly. Serve with steamed fruit puddings. Elizabeth Shaffer, Albuquerque, N. j 19327 Corn oi 1.00c a 19327 Vinegar 0.25c b 19327 Pepper In a medium saucepan heat water until boiling; immerse chicken pieces for 2 minutes; remove chicken; keep warm. Heat oil in wok over medium heat; add ginger and garlic; stir fry 30 seconds. Add remaining sauce ingredients; bring to a boil; simmer for 1-2 minutes or until thickened. Add chicken pieces; cook 3 more minutes or until chicken is cooked throough. Sprinkle with green onions and serve at once. Makes 4 servings. f 19327 Sug Place beef,bell peppers and bay leaf in large glass or ceramic baking dish. In small bowl,using fork,beat wine,lemon juice,salt and pepper to blend;pour over beef and peppers. Refrigerate,covered, at least 6 hours or overnight,turning beef and peppers occasionally. Heat broiler. Remove meat from marinade;place on broiler pan. Broil, about 4" from heat source 4 to 6 minutes. Turn beef;add peppers to pan;broil 3 to 4 minutes longer. Turn peppers over;broil 3 minutes longer until peppers are tender and beef is done to taste. To Serve: Using sharp heavy knife,cut beef into thin slices across the grain; arrange slices on serving platter. Spoon peppers around beef. Garnish with parsley,if desired. Makes 4 servings. a 19328 -Water 8.00c b 19328 Bay leaves 2.00 c Mix sugar,flour,cornstarch and salt together. Add the boiling water,stirring constantly,using high heat until mixture begins to thicken. Then cook on a low heat until thick. Add beaten egg yolks. Cook 2 minutes longer on low heat. Add the lemon juice and rind. Cool. Pour into previously baked pie shell. Cover with meringue (recipe above). Makes one 9" pie. Yogurt 1.50c 6587 Bread Cru Combine all ingredients in a medium bowl, and mix well. Put into a 1 quart airtight container and label as Lemon Pie-filling Mix. Store in a cool dry palce and use within 6 to 8 months. Makes about 4 1/4 cups of mix. 6587 Chicken Thighs, Skinned 4.00 6587 Chicken Legs, Skinned 4.00 6587 This cake is remarkable; no one would ever believe that it is so low in fat and calories. Depending on the sweetness of the fruit you use to garnish the cake, you may wish to increase or decrease the sugar in the lemon syrup. (By Times Food Stylists) Combine nonfat milk and poppy seeds in a bowl. Let stand about 15 minutes. Stir in pear puree, egg white, vanilla and lemon zest. Sift together cake flour, 3/4 cup sugar and baking powder in another bowl. Stir nonfat milk mixture just until blended. Pour into 9-inch indented, fluted shortcake pan sprayed with non-stick vegetable spray. Bake at 375 degrees F. about 20 minutes or until cake tests done in the center. Let cool in pan 5 minutes. Loosen edges and turn out onto wire rack with wax paper underneath. Combine remaining 1/4 cup sugar and lemon juice in small sauce pan. Heat to boiling. Simmer about 1 minute or until syrup is clear. Brush syrup over top and sides of cake while cake is still warm. Place cake on serving platter. Arrange raspberries, kiwi wedges and papaya balls in attractive arrangement on top of cake. Garnish center with lemon rose and severl lemon leaves, if available. Makes 8 servings. Each serving contains about: 214 calories; 72 mg sodium; 0 cholesterol; 1 gram fat; 49 grams carbohydrates; 3 grams protein; 1. 2 grams fiber. 3.50lb 6588 Salt 1.00ts *(I use Betty Crocker Supermoist) Beat all ingredients, except poppyseed, until smooth. Add poppyseed to your taste. I usually add about 2 Tablespoons but you can add as much as you like. I then bake it in a well greased bundt pan for about 40 minutes at 350 degrees or until a toothpick comes out clean. If you were using small bread pans you would cut the baking time down depending on the size of your pans. It makes great muffins too. 1.00bn Preheat oven to 350 degrees. Generously grease and flour pan. Blend all ingredients in large bowl; beat at medium speed 2-3 minutes, or until well blended. Pour into pan and bake 45 minutes or until toothpick inserted in cake comes out clean. 6589 Indian Spice Mixture (recipe 2.00ts 6589 follows) 0.00 Beat yolks until thick and lemony about 5-8 minutes. Blend in the juice, lemon peel and butter. Combine sugar, flour, salt and add alternately with milk blending well after each addition. Beat whites until stiff. Fold into batter. Pour batter into a 1-1/2 Qt baking dish. Set in a pan of hot water and bake 50 minutes in a preheated 350oF oven until lightly brown. Serve warm with whipped cream. 000003 6590 Sugar; brown packed 0.25c Cream butter well in large mixing bowl. Add 3/4 cup sugar in 2 additions,beating 1 minute after each portion added. Blend in the egg yolks,1 at a time,beating well after each addition. Beat in the lemon juice and rind;beat in flour and cream. Beat egg whites on moderately high speed in small deep bowl until frothy. Add cream of tartar;continue beating until soft peaks form. Add remaining 1/4 cup sugar;beat until firm but moist peaks form. Stir in small spoonful of the egg whites into lemon mixture; then fold in remaining egg whites. Gently,pour filling into baked pie shell. Bake @ 400 degrees 10 minutes,reduce oven temperature to 350 degrees and continue baking about 25 minutes or until top is well risen and firm to the touch. Transfer to cooling rack. Cool completely;then refrigerate 6 hours before serving. Makes one 9" pie. 0000011839 0000011839 0000011839 0000011839 0000011839 0000011839 0000011839 0000011774 Combine the sugar, salt and cornstarch and mix thoroughly. Slowly add the water and cook in a double boiler until mixture thickens. Add the butter and stir until melted. Stir in the grated lemon rind and juice. 0011615 0000011620 0000011626 0000011630 0000011636 0000011641 0000011646 0000011653 0000011659 0000011664 0000011669 0000011674 0000011679 0000011682 0000011684 0000011689 Makes about 10 half-pints. Wash and peel the lemons thinly; remove the white pith and seeds and discard them. Cut the peel into fine shreds; reserve the pulp. Simmer the peel with 2 cups of the water in a covered preserving kettle for about 1 hour, or until tender. Drain the liquid from the lemon shreds and set both aside. Wash the grapefruit and cut it and the lemon pulp into small pieces; cover with the remaining 10 cups of water and simmer gently in a covered preserving kettle for 1 1/2 hours, or until the fruit is tender. Add the liquid from the lemon shreds to the kettle and bring just to a boil. Remove from heat and strain mixture through a jelly bag. Measure the juice into the preserving kettle and add 1 cup of sugar for each cup of juice. Add the reserved lemon shreds and over high heat, boil hard for about 15 minutes until a jelly thermometer read 0000011840 0000011840 0000011840 0000011840 0000011840 0000011840 0000011840 lemon peel, thinly sliced (yellow part only) fresh lemon balm or mint sprigs SAUCE: Combine 4 cups fresh blueberries (or frozen), water, lemon juice and cornstarch in heavy large saucepan. Stir over medium-high heat until mixture boils and thickens. Cool slightly. Puree mixture in processor or blender until smooth. Mix in sugar. Refrigerate until chilled, about 3 hours. (Can be prepared 2 days ahead. ) Scoop sorbet into goblets. Spoon sauce over. Top with fresh berries. Garnish with lemon peel and lemon balm. Bon Appetit, June, 1991. 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011843 0000011844 0000011845 0000011846 0000011846 0000011846 0000011846 0000011846 Approx Cook Time: 45 minutes. Preheat oven to 350F. BASE: In food processor or using pastry blender, blend flour, butter and brown sugar till crumbly. Press in 9" square pan. Bake in 350F oven for 15 minutes. TOPPING: stir together sugar, juice, flour, baking powder, eggs and 1 tsp of the rind. Pour over baked base, return to 325F oven for 25 to 30 minutes or till lightly browned and firm to touch. Let cool completely in pan. Just before serving, lightly dust with icing sugar and sprinkle with remaining lemon rind. 0000008601 0000008601 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008603 0000008604 0000008604 0000008604 0000008604 0000008604 In a bowl, beat with a mixer to blend butter, sugar, eggs, milk, and vanilla. Stir in flour and pecans until four is evenly moistened. Pour batter into an oiled and flour-dusted 8" square pan. Bake in a 350'F. oven until cake is lightly browned and springs back when pressed in center, about 45 minutes. Run a knife between cake and pan rim; hold a rack onto pan top. Invert to release cake, then tip back into pan. Pierce cake top all over with a fork and pour hot lemon sauce over surface. Serve hot or warm; cut from pan or serve from a platter. *** LEMON SAUCE *** In a 1 1/2 quart pan over high heat, stir lemon peel, lemon juice, and sugar just until sugar is dissolved. Use hot. ~ Yvonne Visteen, Portland, Oregon. 000008607 0000008607 0000008607 0000008608 0000008608 0000008608 0000008608 0000008608 0000008608 0000008608 0000008608 0000008608 0000008609 0000008609 0000008609 Combine all in 2 cup glass pyrex container. 'Nuke on HIGH for one and 1/2 minutes. 0000008610 0000008610 0000008610 0000008610 0000008611 0000008611 0000008611 0000008611 0000008611 0000008611 0000008611 0000008612 0000008612 0000008612 0000008612 0000008612 0000008612 0000008612 0000008612 0000008612 0000008612 0000008613 Mix zucchini and salt in colander. Weight with plate and let drain 1 hour. Squeeze out excess moisture. Preheat oven to 350 deg. Grease 9x13-inch glass baking dish. Mix oil, sugar, eggs, 1/2 cup honey, lemon juice and peel in large bowl until well blended. Mix in zucchini. Sift flour, baking soda and baking powder; stir into zucchini. Fold in nuts. Pour into prepared dish. Bake until cake is springy to touch, about 35 minutes. Spread 2 tablespoons honey over top. Cool in pan. Serve at room temperature. 008615 0000008615 0000008615 0000008615 0000008616 0000008616 0000008616 0000008616 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 0000008617 Sprinkle lemon juice over chicken and turn until thoroughly moistened. Let stand 1 1/2 hours, turning pieces occasionally. Pat chicken dry with paper towels. Sprinkle with salt; dip in flour and shake off excess. Dip in egg; roll in bread crumbs to coat thoroughly. In a heavy skillet, heat oil (should be 1/4-inch deep at all times during frying). Add one-half of chicken pieces and when deep golden brown, turn and complete frying. Test for doneness. Remove to platter and keep warm. Fry remaining chicken. Serve garnished with lemon wedges. 000008619 0000008619 0000008619 0000008619 0000008619 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008620 0000008621 0000008621 0000008621 0000008621 0000008621 0000008621 0000008621 0000008621 0000008621 Garnish 2 lemon slices and 1 tsp chopped fresh parsley In small saucepan melt margarine; add lemon juice, oil, garlic, oregano, salt and pepper and bring to a boil. Reduce heat to low and let simmer for 1 minute. Transfer to shallow glass or stainless-steel bowl; let cool slightly. Add chicken and turn to coat with marinade. Cover and refrigerate overnight (or for at least 1 hour). Transfer chicken to shallow baking pan large enough to hold chicken in a single layer; brush with half of the marinade and broil for 4 minutes. Turn chicken over, brush with remaining marinade, and broil until browned, about 4 minutes longer. To serve, transfer chicken to serving platter, top with any pan juices, and garnish with lemon and parsley. Makes 2 servings [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. Onion; finely chopped 1.00sm 8795 Beef broth 1.00q From lemon, using vegetable peeler, remove 2 inch piece of peel; cut into thin strips and set aside for garnish. Grate 2 teaspoon peel and squeeze juice from lemon into separate dished; set both aside. Prepare cake mix according to package directions. Gently fold coconut, 1 teaspoon lemon peel and half of juice into batter. Pour into 10 inch tube pan, bake according to package directions. Let cake cool completely, about 1 1/2 hours. In small bowl, stir together confectioners' sugar, remaining 1 teaspoon lemon peel, remaining lemon juice and milk. To serve, invert cake onto serving place. Drizzle icing over cake; garnish with lemon peel strips. er 2 to 3 hours or until meat is tender, turning meat,occasionally. Remove meat to a serving platter. Keep warm. To make gravy,dissolve flour in water. Add 2 tbsp. hot cooking drippings and blend well;add to remaining drippings. Cook stirring until thickened. Serve sliced meat with hot gravy. Makes 6 to 8 servings. Ground cloves Mix together sugar and cornstarch in a saucepan. Add boiling water and lemon juice; stir in coconut. Bring to a full boil over high heat, stirring frequently. Reduce heat slightly and let boil, stirring constantly, for 1 minute. Remove from heat and stir in butter. Cool to room temperature. Stir; spread between cakes layers. 8795 Bay leaf 1.00 8795 Vinegar Prepare Basic Sponge Cake batter, and bake as directed in 10 inch tube pan. Invert as directed; cool completely. Loosen cake from sides of pan. Remove sides of pan, leaving cake on the tube. Using a serrated knife, split cake into thirds horizontally. Remove layers from the tube; place bottom layer cut side up on a serving plate. Spread with 1 cup Lemon Filling (recipe to follow). Top with middle layer. Spread the remaining Lemon filling on top. Top with the remaining layer. Frost with Fluffy Frosting on top and sides. Garnish with lemon slices and rind. Store loosely in refrigerator covered. ======================================================================= LEMON FILLING 1/4 cup plus 2 T sugar 3 T cornstarch 1/4 tsp salt 1 1/3 c 2% milk 2 T margarine 1 tsp grated lemon rind 1/4 cup plus 2 T fresh lemon juice Combine sugar, cornstarch, and salt in a saucepan. Gradually add milk, stirring with a wire whisk until well blended. Bring to a boil over medium heat, and cook 1 minute or until thickened, stirring constant- ly. Remove from heat; stir in lemon rind and juice. Pour into a bowl cover and chill. ====================================================================== FLUFFY FROSTING 1/2 cup sugar 3 T water 1/8 t cream of tartar dash of salt 1 egg white Combine all ingredients in the top of a double boiler; place over simmering water. Beat at high speed of an electric mixer until stiff peaks form. ===================================================================== Nutritional information: per serving- 215 calories (15% from fat); 3. 7 gm Fat [SAT 1. 1 gm; MONO 1. 5 gm; POLY 0. 8gm]; CHOL 55 mg; Sodium 202 mg. 000007 20852 Mixing bowl 0.00 000009 20852 Frying pan 0.00lg 000010 20852 Chicken Salt and pepper Juice and pulp of 1 lemon (or more) Place chicken in the broiler until it starts to brown. Place all of the remaining ingredients in a saucepan and heat for a few minutes. Brush the chicken with the sauce, turning to coat all sides. Place the chicken in the oven, covered with a little sauce, and bake for 30 minutes at 350F. Serve over rice. Lisa Doseff [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters. a Cut off lemon ends. Cut lemons lengthwise into quarters, then cut crosswise into thin slices, removing and reserving seeds. Place lemon seeds in small bowl. Place lemon slices in medium bowl. Add 1/2 cup cold water to bowl with seeds and 3 cups cold water to bowl with lemon slices. Cover bowls with plastic wrap and let stand 24 hours at room temperature. Transfer lemon slices with their soaking water to heavy large saucepan. Strain water from bowl with seeds into same saucepan. Wrap seeds in cheesecloth; tie with string and add to saucepan. Bring to simmer over medium-high heat. Cover partially and adjust heat so mixture barely simmers. Cook 45 minutes, stirring occasionally. Puree sliced ginger with remaining 1/4 cup water in processor, stopping occasionally to scrape down sides of bowl. Strain mixture through sieve, pressing down on solids with spoon. Reserve 1/4 cup ginger juice. Remove cheesecloth bag from saucepan and squeeze it between spoons so liquid drains back into pan. Add 4 cups sugar to lemon mixture and stir until dissolved. Add reserved 1/4 cup ginger juice. Simmer mixture uncovered until it reaches gelling stage, about 1 hour. (To test for doneness, remove pan from heat. Fill chilled spoon with preserves, then slowly pour preserves back into pan; last 2 drops should merge and sheet off spoon. One tablespoon of preserves spooned onto chilled plate and frozen 2 minutes should wrinkle when gently pushed with fingertip. ) Rinse clean jars, lids and screw bands in hot water. Spoon preserves into hot jar to 1/4 inch from top. Immediately wipe rim, using towel dipped into hot water. Place lid on jar, seal tightly with screw band. Repeat with remaining preserves and jars. Arrange jars on rack set into large pot. Cover with boiling water by at least 1 inch. Cover pot and boil 15 minutes. * Remove jars from water bath. Cool to room temperature. Press center of each lid. If lid stays down, jar is sealed. Store in cool dry place up to 1 year. Refrigerate after opening. (If lid pops up, store preserves in refrigerator. ) * If preserves have not been processed in water bath as described above, cover and refrigerate. Makes about 3-1/2 cups. Recipe from Bon Appetit, October, 1991. 0.00 s 20854 Plain yogurt 1.00c a 20854 Sm Banana 1.00ea Freshly ground black pepper,to taste Garnish: lemon peel strips,optional Place chicken pieces in a glass or ceramic bowl. Mix marinade ingredients until smooth and well blended. Reserve 1/3 cup, covered and refrigerated, for basting while grilling. Pour remaining marinade over chicken, turning pieces to coat completely. Marinade, covered for 6 to 8 hours or overnight, turning occasionally. Remove chicken from refrigerator 20 to 30 minutes before you are ready to grill, leaving container covered. When coals are covered with gray ash, oil the grill rack. Cook chicken, skin side down first, for about 15 minutes on each side, brushing with the reserved marinade. Watch carefully, as uncovered grills will cook the exteriors faster than a covered grill. Pieces are done when exterior is golden brown and clear juices run when the chicken is pierced with a sharp fork. Discard any unused marinade. Garnish with strips of lemon peel, if desired. Total cooking time 30 minutes. Serves 6. Place the quinoa in a large bowl; fill with cold water. Drain into a strainer and repeat the rinsing and draining 4 more times. Over medium-high heat, heat the oil in a 2-quart saucepan. Add the rinsed quinoa and cook, stirring, until the quinoa makes cracking and popping noises, about 3 to 5 minutes. Stir in the water, marjoram, thyme, and rosemary. Bring to a boil, reduce the heat, and simmer, covered, 15 minutes. Stir in the parsley, lemon juice, salt, lemon rind, and pepper. Simmer, covered, 5 minutes longer. Fluff with a fork. Serves 4 to 6 Calories: 206 Total Fat: 3. 2 g Protein: 6. 0 g Saturated Fat: 1. 2 g Carbohydrates: 33. 0 g Cholesterol: 0 Fiber: 4. 1 g Sodium: 451 mg f broth; 1.50cn 000004 20856 14 1/2 oz stewed tomatoes; 0.50cn 000005 20856 Picante s In an 11x7x1-1/2 bkg. pan combine the butter-flavored mix, chives, and lemon-pepper seasoning. Stir in the water. Add the potatoes, toss to coat well. Bake, uncovered, in 375-degree oven for 45 to 50 minutes or till potatoes are tender and beginning to brown, stirring twice. Makes 4 side-dish servings. NUTRITIONAL INFORMATION: 125 cal, 0 g fat, 0 mg chol. 20856 Green bell pepper; diced 0.50 000009 20856 This recipe was developed by Richard Simpson, pastry instructor at the New York Cooking School. PREHEAT OVEN TO 400F. Beat egg, salt and sugar until light and fluffy. Add oil in a stream and continue beating. Beat in milk. Sift flour and baking powder together several times and add to batter. Add lemon zest and poppy seeds. Beat until thoroughly mixed. Bake in greased muffin tins for 20-25 minutes. 1.00ts 000004 Mix all the ingredients, blending well. Cover and chill. Makes about 1 1/4 cups of dip. SUGGESTED DIPPERS: Seafood, Turkey, French Bread, Fennel, Yellow Zucchini, Carrots 0.00 000006 20857 To 1 1/3 whole wheat flour 1.25c 000008 20857 Egg 1.00 000009 CAKE: PREPARATION: For The Cake, coat a 3-quart bundt or tube pan with 1 tablespoon of the butter and dust pan with 1 tablespoon of the flour. Separate the eggs and set aside. Grate 2 teaspoons lemon zest and squeeze 1/3 cup lemon juice. Beat remaining butter and the sugar in a bowl until the mixture is light and fluffy. Beat in egg yolks, one at a time. Beat in lemon zest, lemon juice and yogurt. Sift remaining flour with baking powder, bakinG soda and salt. Turn mixer to low and beat in dry ingredients until just incorporated. Turn mixer to medium, beat for 2 minutes. With clean beaters, whip whites to firm peaks and fold into batter. Pour batter into prepared pan. COOKING: Adjust oven rack to middle position and preheat oven to 350F. Bake until a cake tester inserted in the center of the cake comes out clean, about 50 minutes. Cool cake in the pan for 10 minutes, then invert onto a wire rack to cool completely. (Can wrap and store at room temperature overnight, or freeze for up to 1 month. ) ASSEMBLY: For The Glaze, sift confectioners' sugar into a medium bowl or large measuring cup. Squeze in 1 tablespoon lemon juice and stir in yogurt until galze is smooth. With cake on a wire rack set over a pan to catch drippings, pour glaze over the cake, allowing it to drip down the sides. Let cake stand at room temperature until glaze sets, about 10 minutes. (Can cover and store at room temperature for up to 2 days. ) Makes 12 servings. i 19330 Sa Remove peel from lemons; discard white membrane and cut rind into slivers. Section lemons, remove seeds, and chop pulp. Set aside. Combine rind, baking soda, and water in a saucepot. Cook, over medium high heat, until mixture boils, stirring frequently. Add sugar and reserved fruit, stirring well. Cook until mixture reaches a full, rolling boil, stirring occasionally. Boil hard 1 minutes. Remove from heat; stir in pectin. Skim foam. Let stand for 5 minutes, stirring occasionally to distribute fruit. Pour into hot jars, leaving 1/4 inch (6 mm) head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 4 half pints. (960 mL) 2.00ts c 19331 Horseradish 2.00ts d 19331 Ground allspice 0.50ts e * apples, cored ** frozen lemonade concentrate, thawed Peel the apples a third of the way down from the stem. Arrange them in a shallow baking dish. Spoon the lemonade into the cavities and over the tops of the apples. Sprinkle with the brown sugar. Bake at 350F, basting occasionally, for about 1 hour or until the apples are tender but retain their shape. Serve warm or at warm temperature. CALORIES: 242 fat 1 gram 1.00lg c Heat oil in pan, add chicken, cook, stirring for 2 minutes. Stir in anchovies, cheese, cream, nutmeg, rind, juice and parsley. Blend or process mixture until smooth. Divide pasta dough in half, roll each piece until 2 mm thick. Place 1/4 level Tsp of filling 3 cm apart over 1 sheet of pasta. Lightly brush remaining pasta sheet with water, place over filling; press firmly between filling. Cut into square ravioli shapes. Lightly sprinkle ravioli with a little flour. Just before serving, add ravioli to large pan of boiling water, boil,uncovered, for about 5 minutes or until just tender; drain. Combine ravioli with hot sauce; serve topped with extra cheese. Creamy Cheese Sauce: Melt butter in pan, add flour; stir over heat until bubbling. Remove from heat, gradually stir in combined water and stock cube, stir over heat until mixture boils and thickens. Simmer,uncovered, until reduced by half. Just before serving, stir in cream and cheese. hopped 1.00lg Combine crumbs, 3 tablespoons sugar, and butter; mix well. Press mixture on bottom and sides of a lightly greased 8-inch square baking pan; bake at 375~ for 6 to 8 minutes. Beat cream cheese in a large mixing bowl until soft and creamy. Gradually add 1/2 cup sugar, beating until fluffy. Add salt, milk, lemon juice, and vanilla; beat at medium speed of electric mixer 1 minute. Gently fold in whipped topping; spoon filling into prepared crust. Chill at least 6 hours. Cut into squares, and garnish with a lemon slice and mint, if desired. 19333 Egg 1.00 e 19333 Celery salt 0.50ts f 19333 Ground ginger 0.50ts g 19333 Pepper 0.12ts Grate rind from half the lemon at one end; then cut lemon in half. Squeeze the juice from one half and cut the other half into thin slices. Brown drumsticks in oil in large skillet. Place in shallow baking dish and top with brown sugar and lemon slices. Bake @ 375 degrees for 15 minutes. Meanwhile, combine hot water, butter, and contents of vegetable / seasoning packet in the skillet, stirring until butter is melted. Add stuffing crumbs, the lemon juice and lemon rind and stir just to moisten. Move chicken to one side of dish;baste with pan drippings. Mound stuffing on other side and bake 15 minutes longer. Makes 3 cups stuffing plus chicken or 6 servings. 7557 Bread crumbs 1.00c 7557 Sausage meat 1.00lb 7557 Butter or margarine 3. Pepper to taste Combine lemon juice, butter or margarine, thyme and pepper sauce in a small bowl. Sprinkle chicken with pepper. Place chicken, bone side down, on grill over hot coals. Brush with basting sauce. Grill for 40 minutes, turning once. Baste frequently with sauce. Serve with remaining basting sauce. Makes 3- 4 servings. Note: For a lighter taste, remove outer skin from chicken before grilling. From: Minute Maid Lemon Juice Box Shared By: Pat Stockett n, chopped Rinse the chicken wings well and pat them thoroughly dry. Tuck the end of each wing under the tiny drumstick, so they keep their shape. In a medium-size bowl, mix together the lemon juice, olive oil, rosemary, garlic, and salt and pepper to taste. Arrange the chicken wings in one or two nonreactive ovenproof dishes, so they aren't crowded. Pour the marinade over them. Turn the wings to coat them with the marinade, cover the dishes,, and refrigerate overnight or for at least 8 hours. If possible, turn the wings once or twice as they marinate. Preheat oven @400. Bake the chicken wings in the marinade, uncovered, until they are golden and crisp, turning them once, 30 minutes. Remove them from the oven and let them cool. Serve at room temperature or slightly chilled. _Farmhouse Cookbook_ Happy Cooking! Contributed by Ed Lawyer 7558 Zucchini cut, 1/4" strips 3.00sm 7558 Flour Prepare grill for cooking. Stir together 1 cup peach nectar, corn syrup, lemon peel, lemon juice, ginger, and salt in medium saucepan. Bring to a boil over medium heat, stirring frequently; boil for 5 minutes. In a small bowl, stir together remaining 1/4 cup peach nectar and the corn starch until smooth; stir into saucepan. Boil for 1 minute, stirring constantly. Remove from heat and cool. Cut pork into 1-inch thick slices. Place on grill 6 inches above medium-hot coals; cook for about 15 minutes, turning occasionally. Brush with some of the peach sauce. Grill for 15 to 20 minutes more or until pork is tender, brushing with sauce and turning occasionally. Reheat remaining sauce and serve with pork. 7559 Uncooked elbow macaroni 4.00oz 7559 Cream of mushroom soup, cond 1.00cn Season the chicken with pepper. Combine the chicken broth, wine, lemon juice and lemon peel in a large, deep skillet. Bring to a boil. Add the chicken and reduce the heat to medium-low. Cover and simmer for 12 to 15 minutes, until cooked through. Remove the chicken to a serving plate. Blend the milk, cornstarch and mustard until smooth. Stir into the simmering liquid in the skillet. Increase the heat to medium. Cook, stirring constantly, until the mixture boils and thickens. Return the chicken to the skillet and coat well with the sauce. Sprinkle with the parsley before serving. Makes 4 servings. [Sherrie Ruhl, The Baltimore Sun; Jan 29, 1992] Posted by Fred Peters. 00011631 0000011631 0000011631 0000011631 0000011631 0000011631 0000011631 0000011632 0000011632 0000011632 0000011632 0000011632 0000011632 0000011632 0000011632 0000011633 0000011633 0000011633 In a large pot, brown the ground beef along with the garlic powder, minced onions, chili seasoning, and oregano. Open the cans while it is browning. When the meat and seasonings are nicely browned, add the crushed tomatoes, the kidney beans (juice and all), and the whole can of Campbell's tomato soup. Stir well. Next, grab that Campbell's soup can and fill it with hot tap water. Pour in water until the chili is just about the consistency you like. I found 1/3 of a can of water is just right for me. Stir it all again, and get a small spoonful of the soup to taste it for salt. I found that it needed about a half tsp of salt to make it perfect, you may want more or none at all. Reduce heat to fairly low, and simmer for about 20 minutes, stirring often enough to keep it from sticking on the bottom of the pot. That's all there is to it. It's ready to enjoy. 0000011637 0000011637 0000011637 0000011637 0000011637 0000011637 0000011637 Serves 4 to 6 LENTILS: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft - about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside. Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender. Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup. The Art of Mexican Cooking Posted by Jim Vorheis. 0000011646 0000011646 0000011646 0000011646 0000011646 0000011647 0000011647 0000011647 0000011647 0000011647 0000011647 0000011647 0000011647 0000011647 0000011649 0000011649 0000011649 0000011649 0000011649 0000011649 0000011649 0000011649 Chop onion and carrot, saute in oil in a fairly large saucepan 2. Add all other ingredients - bring to boil 3. Simmer for 30 minutes, until liquid is absorbed 4. While 3. is taking place, preheat oven to 200C/400F/Gas Mark 6 5. Put mixture in loaf/flan dish 6. Put loaf/flan dish in 4. above. Cook for 30 minutes Note: I see no reason why you would need to use the oil, just cut up the carrots extra small, place all ingredients in the pan and start at 2. 00011653 Wash lentils thoroughly & pick out any sticks & stones & grit which might get in them. In a large pot, bring the water to a rolling boil. Add lentils & cook for 20-25 minutes until the lentils start to puree. Drain & let cool. It is not necessary to let them get cold. Transfer the cooked lentils to a large mixing bowl. Add bread crumbs, garlic & onion & mix thoroughly. Season well. You then can experiment with herbs & spices. I usually add loads of cajun spice, with healthy measures of parsley, basil & majoram. You could try thyme or sage. It is your choice. If the mixture does not hold together well enough, add more bread crumbs. Form into patties & then cook as you would a regular hamburger in a little oil. Or barbecue. If they are really dry, then they hold together well enough to barbecue. Serve in buns with old fashioned dijon mustard & chips ooops, errrr fries. owder 1.00t h 21751 Wash lentils & drain. Combine with 6 cups water, cinnamon stick, bay leaf, garlic cloves, ginger slices & turmeric. Bring to a boil, lower heat & simmer for 40 minutes, till lentils are tender & the water has been reduced significantly. Slice lemon thinly & add to the pot with salt, black pepper & cayenne. Simmer for a further 5 minutes. Just before serving, heat ghee till hot, add asafetida & cumin seeds & saute till the seeds begin to colour. Pour over top of dahl & serve over rice. Saute onion and tomato in oil until onion is golden and tomato is soft. In a bowl mash up the cooked lentils a little. Add onion & tomato; mix in garlic powder, salt, milk, cheese, and 1 cup of the bread crumbs. Preheat oven to 350. Glop mixture into oiled loaf pan, sprinkle remaining crumbs on top and bake for 1/2 hour or until done. You could add a Tbs. of ketchup. you could put just about anything in there (celery, bell pepper. ) Tonight I'm going to beat one egg and mix it in to make the loaf stick together better. And maybe add a touch of ketchup or BBQ sauce or something. You can serve with any sauce or gravy or anything. Tomato paste 2.00tb g 21752 -Hot water 1.00c h 21752 Stock (same flavor as meat) 1.00qt Preparation: Chop the onion and peppers. Peel and slice the tomatoes for the loaf. Peel, seed and chop the tomatoes for the sauce. Crush the garlic clove. 1 Place the lentils in a pan and cover with cold water Bring to the boil, reduce heat & cover and simmer until the lentils are tender. Drain well 2 Heat the oil in the pan Add the onion and cook over gentle heat until it is soft Combine the onion and lentils, ground hazeenuts, tomato puree and basil. Spoon the mixture into a greased and line 20 * 10cm loaf tin. Cover with the sliced tomatoes, cheese, and breadcrumbs. 3 Bake a 180C for 30-35 minutes 4 Prepare the sauce while the loaf is baking. Heat the oil in the pan , add the garlic and cook over a low heat for 2-3 minutes. Add the peppers and tomatoes. Cook until the mixture thickens. 5 Serve hot or cold , with sauce 3.00tb e 21753 Worcestershire sauce 3.00tb Servings: 6 Rinse lentils. Heat in water to simmer. Saute vegetables in skillet and drain. Add vegetables and rest to pot. Cover and simmer 3 hours, until lentils are soft. Season to taste. leaves; loosely 2.00c b 21754 -packed 0.00 c 21754 Olive oil 0.25c Wash and pick over lentils. Combine lentils, onion, garlic, bay leaf and water in a soup pot. Bring to a boil, reduce heat, and simmer for 40 minutes. Add the salt toward the end of the cooking time. Remove from the heat. Discard the onion and bay leaf. Put the soup through a food mill or puree half of it in a blender. Heat through, add salt and pepper to taste, stir in the cilantro, and serve, topping each bowl with a dollop of yogurt. Nutritional info: 177 calories; 5G protein; . 75G fat; 30G carbohydrate; 17MG sodium; 0 cholesterol. 35465 12 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 21744 White On Gold (squash / Corn) - Ba 10/84 Side Dishes Check 35469 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1. Rinse lentils & soak for 30 minutes. Heat half oil in skillet. Add peppers & cook for 3 to 5 minutes till golden brown. Drain & cool. Add remaining oil to pan. Cook cumin till they begin to pop. Add onions & chilies & cook for 8 minutes. Stir in ginger & coriander. Drain lentils & add to the pan with water. Stir well & cover. Cook for 15 to 20 minutes til lthe liquid has evaporated. Stir in salt & pepper. Add cilantro. Cut tops off peppers & remove seeds. Stuff with the lentils & replace the tops. Stand in a baking dish. Bake at 350F for 15 minutes. -1.00 -1.00 -1.00 veg 21747 Wild Rice With Corn Side Dishes Check 35474 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21748 Winkler's Bakery Moravian Sugar Cake Holidays Family A hearty and nutritious soup--high in protein--that does not take long to make and tastes as though it took all day. Chopped parsley Garlic Salt and pepper Thyme, dill weed, and tarragon - to taste Dry white wine (optional) Put the first 6 ingredients (lentils, water, onion, carrots, celery, and Baco-bits if you are using them) into a large pot and simmer gently for about 3 hours, replenishing the water as needed. If you have a taste for it, try adding a little dry white wine. Then, tasting to see what quantity is right for you, add very small amounts of the herbs and spices. Finally, stir in a cup of tomato paste and let it all heat through. MY NOTES: I never used the Baco-bits or the white wine with this soup. The lentils do not need to soak. If you forget and soak them anyway, just cut the simmering time a little. Be sure to check the water level. This becomes a very nice rich, thick stew-like soup, and can burn quickly. The tomato paste adds a nice tang which benefits the lentils a lot. If I remember right (it has been six months or so since I've made this), I am not sure I used all the tomato paste they call for. I think I may have just opened a 6-oz. can and put that in (8 oz. is a cup, so I would be just shy a little). Don't think it makes a lot of difference. just add the tomato paste to taste. ;-) This is a very pretty soup (lentils being pretty much just brownish, the carrots and onions and celery bits all some nice color to it, and the tomato paste makes it have a kind of reddish glow), and is nice served with a hearty slice of whole grain bread . especially on a cold winter night! -1.00 -1.00 veg 21754 Zippy Zucchini - Ba 10/84 Side Dishes Check 35489 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 21755 Ziti Al Forno; Baked Ziti This takes about 40 minutes to prepare: you can do "part 1" while "part 2" is cooking, plus about 1 hour to chill, then 15 minutes to cook. Makes between 4 to 6 servings, depending on the size of patties you make and the hunger of participants. Note: uncooked burgers may be individually wrapped and frozen. Part 1: Bring lentils and water to a boil in saucepan. Lower the heat, and simmer, partly-covered, 30 minutes, or until lentils are soft, and liquid is gone. Place in large-ish bowl. Add vinegar, and mash. Part 2: Saute remaining ingredients, except for wheat germ, together over medium-low heat 10 to 15 minutes, or until all is tender. Add to the mashed lentils, and mix well. Add wheat germ and mix again. Chill for about 1 hour. The Burgers: 1. Make 4-inch patties from chilled burger-mixture. For freezing, make patties, place wax paper between each patty and stack; wrap well and freeze (or wrap individually). Fry burgers in butter until brown, *or* broil about 8 minutes on each side. Try putting sesame seeds in pan to keep burgers from sticking to pan, if it is a problem. Serve either as patties, or as burgers in a whole-wheat bun. Good with cheese melted on top, basil sprinkled on each burger is tasty also. Beans, Drained And 16.00oz b 19335 - Mashed 0.00 c 19335 Salsa Saute onions and carrots in oil in large pot 3-5 minutes. Add thyme and marjoram and saut another minute. Add the remaining ingredients and cook in covered pot 45 minutes. To serve, place 1/2 tsp vinegar in bowl, add lentil mixture and top with grated cheese (Parmesan or other favorite). Kathleen Krause in the 24 Feb 88 Dayton Daily News 19336 Sour cream 2.00c a 19336 P The lentils: Run the lentils through your hands to make sure there are no stones or other foreign bodies in them. Rinse them in two changes of water and put into a pan. Add onion, salt to taste, and enough water to come about 2 inches above the surface of the lentils. Set over medium heat and bring to a fast simmer. Continue simmering until the lentils are quite soft ~ about 3 hours, depending on their age. Keep a pan of near-boiling water on the side, ready to add if necessary. Put the pork pieces into a pan; add salt to taste and water to cover. Bring to a fast simmer and continue simmering until the pork is tender but not soft - about 25 minutes. Strain, reserving the broth, and set broth and meat aside. Cover the dried chilies with boiling water and leave to soak for about 15 minutes, until the chilies have softened and become fleshy. Drain and put into a blender with 1 cup of the reserved pork broth, the broiled tomatoes, garlic, oregano, clove, and cinnamon; blend until smooth, adding more broth only if needed to release the blades of the blender. Heat the lard in a small frying pan, add the blended ingredients, and fry over medium heat, stirring and scraping the bottom of the pan, until reduced and well seasoned - about 4 minutes. Add to the lentils and add the pork, remaining broth, plantain, and pineapple; simmer together for about 30 minutes. Adjust salt and add water if necessary. The mixture should be like a thick soup. The Art of Mexican Cooking From the collection of Jim Vorheis 19337 -----OR----- 0.00 g 19337 Italian Homemade Sauce 2.00qt h 19338 Pasta, ziti 16.00oz a 19338 Cheese, ricotta 15.00oz Soften the chopped shallots in a little butter without colouring them. Stir in the lentils. Add a handful of chopped lovage, the sprig of thyme, orange peel and stock or unsalted water to cover well. Simmer until tender. Drain off and reduce the cooking liquor to make a little sauce, enriching it with more butter and seasoning to taste. In the absence of lovage, use the young leaves and tenderest parts of a celery heart, and season the dish with a pinch each of celery salt, lemon zest and powdered curry spices. 11139 0000011139 0000011140 0000011140 0000011141 0000011141 0000011142 0000011142 0000011143 0000011143 0000011143 0000011143 0000011143 0000011143 0000011144 0000011144 0000011145 0000011145 0000011145 0000011146 0000011146 0000011147 0000011147 0000011147 0000011147 0000011147 0000011148 Place lentils, water & turmeric in a pot over medium heat & bring to a boil. Continue cooking, removing the froth from the top from time to time. In a separate pot, heat half the ghee. Saute onion & garlic till golden. Stir in ginger, chili & zucchini. Mix thoroughly & continue to cook for 5 minutes. Transfer the lentils to the zucchini mixture. Stir in salt & garam masala. Half cover the pot, lower the heat & cook for 15 minutes. In the remaining ghee, toss in the cumin seeds & heat till they sizle & change colour. Serve lentils hot with the ghee/cumin seeds. 0000011156 0000011157 0000011157 0000011157 0000011157 0000011158 0000011158 0000011159 0000011159 0000011159 0000011160 0000011160 0000011160 0000011161 0000011161 0000011161 0000011162 0000011162 0000011162 0000011162 0000011163 0000011163 0000011164 Les Petoncles a la Nage Claude Cyr, chef-proprietor of Au cion del la baie in Metis sur Mer, makes a simple soup from scallops and vegetables. In a medium saucepan, bring wine, fish, stock and vegetables to a boil, season with salt and pepper to taste. Reduce heat and simmer 5 minutes or until vegetables are tender-crisp. Place 6 scallops in each of 2 heated bowls. Divide the very hot stock among the bowls, stir briefly and serve at once. SERVES: 2 0000011169 0000011169 Microwave potatoes for about 20 minutes. Retaining skins, scoop potato from skins and whip with the rest of the ingredients until smooth. Repack skins with the potato mix and serve. Garnish with chopped chives. R/G SAUCE: Heat garlic puree gently in 1/3 cup olive oil in pan (do not brown). Add 2 tbsp of your favorite liquor (optional). Stir until melted, 1 crumbled wedge of Roquefort cheese. Skim fat, and strain the pan juices of the bacon and chicken, and add to the sauce. Mix well while reheating. Serve sauce with the baked chicken and enjoy! Jeff Viets 0000011180 0000011180 0000011180 0000011180 0000011180 0000011180 0000011181 0000011181 0000011181 0000011181 0000011181 0000011182 0000011182 0000011182 0000011182 0000011183 0000011183 0000011183 0000011183 0000011183 0000011183 0000011184 Mix ingredients together thoroughly. Spread on top of hamburgers. 0000011186 0000011187 0000011187 0000011187 0000011187 0000011187 0000011188 0000011188 0000011188 0000011188 0000011189 0000011189 0000011189 0000011189 0000011189 0000011190 0000011190 0000011190 0000011190 0000011191 0000011191 0000011191 0000011192 Saute onion in butter until lightly golden. Stir in flour, salt, nutmeg & pepper. If using bouillon cubes, dissolve in boiling water; add to onion mixture slowly. Cook over medium heat, stirring until thickened. Add lettuce. Cover and let cook 3 minutes. Mix together egg yolk and cream. Stir 1/4 c. Soup into yolk/cream mixture. Pour this mixture into soup, stirring constantly. Cook over low heat, stirring, until soup comes to a boil. Remove from heat and serve at once! As I said, this is a great way to use up wilted lettuce of any kind. I have used all different types singularly and together. BTW, it serves six! 6 0000019576 0000019576 0000019576 0000019576 0000019576 0000019576 0000019576 0000019576 0000019576 0000019576 0000019577 0000019577 0000019577 0000019577 0000019577 0000019577 0000019577 0000019577 0000019578 0000019524 ADD TO LARGE POT of boiling water: bacon or pork belly, scallions, ginger, salt. Cover tightly; simmer for 1 1/2 hours. Remove meat with slotted spoon and drain well. Discard liquid. When bacon or pork belly has cooled, cut it into thin 1/4-inch slices. Cut scallions into 3-inch pieces. Heat wok or large saute pan until hot. Add oil and pork and stir-fry for 10 minutes. Drain any excess oil. Add garlic and ginger; stir-fry 10 seconds. Add scallions and stir-fry 3 minutes. Add the other ingredients; stir-fry 3 minutes, mixing well. Serve at once. 0000019475 0000019477 0000019483 0000019487 0000019491 0000019496 0000019500 0000019504 0000019509 0000019515 0000019518 0000019524 0000019526 0000019530 0000019532 0000019537 0000019541 0000019546 0000019550 0000019556 0000019560 0000019563 0000019567 0000019573 Preheat oven to 425 degrees. Combine filling ingredients in order given;pour into pie shell. Bake 15 minutes. Reduce temperature to 350 degrees. Bake an additional 45 minutes or until knife inserted near center comes out clean. Cool;garnish with ready-whip topping. 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019579 0000019580 0000019580 0000019580 0000019580 0000019580 Preheat oven to 425 Mix filling ingredients in order given. Pour into pastry shell. Bake at 425 F for 15 minutes. Reduce temperature to 350 F and continue baking for 45 minutes or until a knife inserted into center of pie filling comes out clean. Cool. Top with whipped cream. 0000019582 0000019582 0000019583 0000019583 0000019583 0000019583 0000019583 0000019583 0000019583 0000019583 0000019583 "A mild, unbelievably delicious licorice flavor. You'll find black and red paste for coloring these candies in specialty and cake-decorating stores. The black caramels also make great Halloween treats--" Line a 9 x 9 x 2 inch baking pan with foil, extending foil over he edges of the pan. Butter the foil; set aside. In a heavy 3 quart saucepan melt the butter over low heat. Add the sugar, sweetened condensed milk, corn syrup, and salt; mix well. Carefully clip a candy thermometer to side of the pan. Cook over medium heat, stirring frequently; till candy thermometer registers 244; firm-ball stage. The mixture should boil at a moderate, steady rate over entire surface. Reaching firm-ball stage should take 15 to 20 minutes. (Mixture scorches easily. ) Remove from heat; remove candy thermometer from saucepan. Add anise extract and coloring, stir to mix. Quickly pour candy, without scraping into the buttered-foil-lined pan. Cool for several hours or till firm. Use foil to lift candy out of pan onto cutting board. Peel foil away; discard. With a buttered sharp knife, cut immediately into 1-inch squares; wrap individually in waxed paper. , Makes 81 pieces (about 2-3/4 pounds) To wrap caramels: Tear off 6-inch strips of waxed paper; cut each strip into 4 inch widths, making pieces 6 x 4 inches. Roll caramel in length of paper; fold flaps under. Set caramels into gift boxes with flaps underneath. The caramels will pack neatly and stay tightly wrapped. Prep time: 10 minutes Cool time: 1 hour This cool, crisp soup is best made in summer when the tomatoes and cucumbers are in season, but make sure they are peeled because their peel will be too bitter in this combination. chopped, fresh parsley, optional Chop cucumber and tomato into medium sized chunks. In container of blender or food processor, combine cucumber, tomato, onion, garlic,curry, nutmeg, salt, pepper, water, vinegar, hot pepper sauce and sugar. Puree until smooth. Pour into a large bowl or pitcher. Chill at least 1 hour. Pour into soup bowls or mugs. Garnish with chopped parsley, if desired. Makes 4 cups. 7560 Ground beef 1.50lb 7560 Mushrooms, sliced 0.50lb 7560 Spaghetti sauce 2.00c 1) Preheat oven to 425. Cook noodles according to package directions. Drain. Coat a 13 X 9 X 2-inch baking dish with nonstick vegetable-oil cooking spray. 2) Heat oil in Dutch oven over medium heat. Add squashes, sweet peppers, broccoli flowerets, garlic and thyme. Cover; cook 10 minutes or until vegetables are tender-crisp, stirring occasionally. Pour off any liquid. Sprinkle salt over vegetables. Stir to combine. 3) Prepare Cheese Mixture: Beat eggs in large bowl until blended. Stir in ricotta, cottage cheese, basil and red-pepper seasoning until blended. 4) Line prepared pan with 3 noodles. Spread 2 cups of cheese mixture on top; cover with 3 noodles. Spread 3 cups vegetable mixture on top. sprinkle on 1 cup mozzarella. Cover with 3 noodles. Spread with remaining cheese mixture. Tope with remaining noodles. Spread with remaining vegetables. Sprinkle with remaining mozzarella. Cover with foil, sealing edges firmly to baking pan. 5) Bake in preheated 425 degree oven for 1 hour or until heated through. Cool on rack 10 minutes before serving. Garnis with thyme sprigs. ed low fat cheddar 0.50c 7562 BINDER --------- 0.00--------- 000001 7562 Cornstarch 2.00ts 000002 7562 Chicken soup stock, or Finely chop shrimp, reserving a few whole shrimp for garnish. Combine cream cheese and mayonnaise; mix well. Reserve 1 tablespoon green onions for garnish. Stir remaining green onions and remaining ingredients into cream cheese mixture; mix well. Spoon into serving bowl. Chill at least 2 hours or up to 24 hours. Stir; garnish with reserved shrimp and green onions. Serve with assorted vegetable dippers. Makes about 2 cups. 000006 7562 Black pepper Cook macaroni on the conventional range. Meanwhile,crumble ground beef into a dishwasher safe plastic colander suspended over a 3 quart casserole. Top with chopped onion. Stirring midway through cooking,microwave on high 8 to 10 minutes or until meat is no longer pink. Discard grease and transfer meat to casserole. Stir in beans, corn,tomato sauce,chili sauce,mushrooms and olives. Drain macaroni and stir meat mixture into it. Divide macaroni mixture into desired size casseroles for serving or freezing. Makes 3 - 2 quart casseroles ( 6 servings each). n, grated 0.33c c 19338 Parsley, chopped 14.00c d 19338 Basil, fresh, chopped 0.25c e 19338 Oregano leaves 2.00ts Stir egg yolks and lime juice vigorously in a 1 1/2-quart saucepan. Add 1/4 cup of the butter. Heat over very low heat, stirring constantly, until butter is melted. Add remaining butter. Continue heating, stirring vigorously, until butter is melted and sauce is thickinged. (Be sure butter melts slowly so that sauce will thicken without curdling. ) Stir in lime peel. Serve hot or at room temperature. Cover and refrigerate any remaining sauce. Makes about 3/4 cup of Lime Hollandaise sauce. Combine crust ingredients and stir well. Press crumb mixture evenly over bottom and up sides of a 9-inch springform pan. Bake at 350 degrees for 5 to 6 minutes. Let cool. Beat cream cheese until light and fluffy; gradually add 3/4 cup sugar, beating well. Add eggs, one at a time, beating well after each addition. Stir in lime rind, juice and vanilla. Pour mixture into prepared pan. Bake at 375 degrees for 45 minutes, or until set. Combine sour cream and 3 tablespoons sugar; stir well and spread evenly over cheesecake. Bake at 500 degrees for 5 minutes. Let cool to room temperature on a wire rack; chill at least 8 hours. To serve, carefully remove sides of springform pan. If desired, garnish with strawberries and lime slices. Yield: one 9-inch cheesecake. Recipe from Southern Living advertisement. 19339 Enchilada-sauce mix(1 1/2oz) 1.00pk g 19339 Ziti macaroni(16oz) Grease and line bar pan with foil. Place sugar and cold water in small saucepan, stir over gentle heat until sugar is dissolved. Brush sides of pan with a wet pastry brush to dissolve sugar crystals. Increase heat and cook until syrup reaches 116 degrees C when tested with a sweets thermometer or until syrup forms a soft ball when tested in a cup of cold water. Dissolve gelatine in hot water. Add gelatine, flavouring and colouring to syrup, stir quickly until combined, pour into prepared pan. Allow to cool and set; cut jellies into pieces using a wet knife. Toss each jelly in a little castor sugar; store in airtight container. Makes about 20 e 19340 Skim milk,heated to boiling 1.00c f 19340 Lite sour cream 0.75c g 19340 Grated parme Preheat the broiler. Meanwhile, for sauce, in a small bowl, stir together lime peel, lime juice, oil, thyme, pepper and garlic salt. Set mixture aside. Place chicken, skin side down, on a unheated rack in a broiler pan. Brush with sauce. Broil 4 to 5" from the heat for 15 to 18 minutes or until lightly browned, brushing often with sauce. Turn chicken. Brush with sauce. Broil 10 to 15 minutes more or until no longer pink, brushing often with sauce. Makes 4 servings. 19341 Soak for 24 hours in the 2 cups of lime and 2 gallons of water. Rinse well in ice water several times. Cover with cold (ice) water and soak for 3 hours. Drain and cover with vinegar mixture (vinegar, salt, sugar, celery seed, clives and mixed spices). Let stand overnight in this mixture, then boil mixture and pickles for 35 minutes. Seal in sterlized jars. 19341 Baking soda 1.00ts d Heat oven to 325 degrees. Arrange chicken breasts in one layer in 8" square baking dish; add bay leaf. In small bowl, stir oil, vinegar and lime juice to blend; pour over chicken. Sprinkle with thyme, coriander and pepper. Bake, covered, 20 minutes. Uncover baking dish; arrange lime slices over chicken. Bake, uncovered, 5 minutes longer until chicken is cooked through. To Serve: If desired, line serving platter with shredded lettuce. Arrange chicken with cooked lime slices over lettuce; garnish with radish halves and additional fresh limes, if desired. Makes 4 servings. tb 7320 Dressing or half-and-half 0.00 7320 Dry mustard 0.50ts 7320 Salt 0.12ts Makes about 7 half-pints. Wash and remove the seeds of the limes and the grapefruit and dice or put them through a meat grinder. Pare, core and chop the pineapple. Measure all the fruit including the juice, and add 1 1/2 cups of water for each cup of fruit; let this stand overnight. The next morning, simmer the fruit and water, uncovered, over low heat until the fruit is tender, about 1 hour. Measure the mixture again and add the orange rind and 1 cup of sugar for each cup of pulp. Cook over medium heat until sugar has dissolved, stirring constantly. Then cook over high heat until your jelly thermometer reads 220 - 222 F, or the syrup sheets (2 drops falling from the side of a spoon and forming 1 large drop). Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. 5c 7321 Salt 0.00 7321 Freshly ground black pepper 0.00 7321 Fresh chives, finely choppe 0.00 4 med (12 oz total) boned skinless Chicken Breast Halves Spray a large skillet with Pam. Preheat skillet over medium heat. Add chicken. Cook over medium heat for 8-10 minutes or till tender and no longer pink, turning to brown evenly. Remove from skillet; keep warm. Meanwhile, remove strips of peel from lime, using a vegetable peeler. Cut peel into thin strips; set aside. Squeeze 1 Tblspn juice from lime. Combine lime juice, apple juice, cornstarch, and bouillon granules; carefully add to skillet. Cook and stir till thickened and bubbly. Cook and stir 2 minutes more. To serve, cut each chicken breast half into 1" diagonal pieces. Spoon some sauce over each serving. Garnish with reserved lime peel. Pass remaining sauce. ******************************************************* ********* Per serving: 170 calories, 26 g protein, 7 g carbohydrates, 3 g fat, 72 mg cholesterol, 111 mg sodium, 277 mg potassium. 7322 Dried dill weed Using a food-mixer or processor or your hands, mix and knead all the ingredients except the dried fruits to a smooth and elastic dough. Cover and leave to rise until doubled in size - about 1 hour in a warm room. Knock back the risen dough and knead again briefly, gradually working in the dried fruits until evenly distributed. Divide the dough in two, shape and put into two small (1 lb) greased and lined loaf tins. Cover and leave to prove (rise) until puffy and light. Bake on a preheated baking sheet at 375 F (190 C) gas mark 5 for 40-50 minutes. Take the loaves out of the tins and return them to the oven for a further 10 minutes or so as necessary - the bread will sound hollow when tapped on the base if it is properly cooked. Makes 2 small loaves. 0000000089 0000000089 0000000089 0000000089 0000000090 0000000090 0000000090 0000000090 0000000090 0000000090 0000000090 0000000091 0000000091 Split the vanilla bean lengthwise, scrape the seeds into a bowl and stir in flour, sugar, and zest. Add the egg yolk, butter, and salt. Knead the mixture until it just forms a dough. Flatten dough into a round and chill it, wrapped in wax paper, for 1 hour. Remove sides of a 9-inch springform pan, oil bottom of pan lightly, and press some of the dough, 1/8-inch thick, on bottom of pan. Bake in the middle of a preheated 400f oven for 10-12 minutes or until it is golden, and chill it. Butter the sides of the pan, attach it to the bottom, and press the remaining dough, 1/8-inch thick, to the side, sealing it to the bottom crust. In a bowl with an electric mixer, beat the cream cheese with the sugar, flour, zests, and vanilla until mixture is smooth. Beat in the eggs and egg yolks, one at a time, beating lightly after each addition. Stir in cream. Pour the filling into the prepared crust and bake in the middle of a preheated 550f oven for 12 minutes. Reduce heat to 200f and bake for 60 minutes more. Let cool in pan on a rack . Chill it overnight and them remove sides of pan. 0000000098 0000000098 0000000098 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000099 0000000100 0000000100 0000000100 0000000100 0000000100 0000000100 0000000100 In a 6 qt saucepan, bring 4 qts of water to a boil. Add linguine, and return to a boil. Cook linguine 8-10 min. or until done to your taste. When linguine is drained and set aside prepare sauce. Place butter and parmesan cheese in a large skillet. Cook over medium heat stirring constantly with a wooden spoon until butter melts and is thoroughly combined with cheese. Reduce heat to low; add drained linguine. Toss to coat with butter and cheese mixture. Add eggs all at once and toss with wooden spoons until eggs are just cooked. Immediately remove from skillet. Transfer linguine to a warmed platter and sprinkle with parsley. 0000000104 0000000104 0000000104 0000000105 0000000105 0000000105 0000000105 0000000105 0000000105 0000000105 0000000105 0000000106 0000000106 0000000106 0000000106 0000000106 0000000106 0000000106 0000000106 Cook bacon, drain fat. Add green onion and stir 1 minutes. Add cream, and bring to boil. Turn off heat and add tomatoes. Meanwhile, cook linguine; drain. Add sauce and 1/2 cup cheese and stir to coat. Season. Pass additional cheese whenserving. 00107 0000000107 0000000107 0000000107 0000000107 0000000107 0000000108 0000000108 0000000108 0000000108 0000000108 0000000108 0000000108 0000000108 Melt butter in heavy large skillet over medium-low heat. Add mushrooms, garlic, rosemary and generous amount of pepper. Cook until mushrooms exude their juices, stirring occasionally, about 5 minutes. Add cream and simmer until sauce thickens slightly, about 3 minutes. Season with salt. Meanwhile, cook pasta in large pot of boiling salted water. Drain well. Add pasta and cheese to sauce and stir until cheese melts. Sprinkle with parsley and serve. 00114 0000000114 Drain Clams, Reserving Liquid; Set Aside. Coat A Large Nonstick Skillet With Cooking Spray; Place Over Medium High Heat Until Hot. Add Onion; Saute Until Tender. Add Reserve Clam Liquid; Reduce Heat & Simmer Uncovered 15 Min. Stir in Clams, Parsley, Garlic powder & Pepper. Cook Until Thoroughly Heated. Combine Clam Mixture & Linguine in A Large Bowl. Toss Well. Sprinkle With Parmesan Cheese & Serve Immediately. (Fat 2. 4, Chol. 26) 00001801 0000001804 0000001809 TO MAKE TOMATO SAUCE: In a heavy saucepan, mix 4 cups roasted tomatoes with garlic, salt, and pepper. Simmer over medium heat until reduced by one-third. JUST BEFORE SERVING: In a heavy skillet, bring the sauce to boil over medium heat. Add linguini ansd toss well. Blanch the 6 of the basil leaves in a little boiling water. TO SERVE: Divide the linguini among 6 pasta bowls. Alternate the Roma tomatoes and mushroom slices in a circle around it. Drain and put 1 leaf in the middle of each bowl. Garnish each with a fresh unblanched basil leaf. 0000001943 0000001943 0000001943 0000001943 0000001944 0000001944 0000001944 0000001944 0000001944 0000001944 0000001944 0000001944 0000001947 0000001947 0000001947 0000001947 0000001947 0000001947 0000001947 0000001947 0000001947 0000001947 Cook past according to directions, omitting salt and fat; drain well, reserving 1/4 cup cooking liquid. Heat oil in skillet over low heat; add bell pepper and next 3 ingredients. Stir occasionally. Cook 5 minutes. Place arugula in a large bowl. Add reserved cooking liquid, linguini, and bell pepper mixture. Toss well, serve warm. Each serving provides: 173 calories Each serving provides: 2 breads; 1/2 fat; 1 1/2 vegetables 0 0000001951 0000001951 Butter a 2 quart casserole. Cut the sausages in half and brown. Arrange the bread cubes in the casserole pan. Top with the browned sausage and cover with the cheese. Beat the eggs with the milk and dry mustard--pour this over the bread cubes and refrigerate overnight. Next day--mix together the can of soup, mayonnaise and pour over top of the casserole. Bake for 1 hour at 325f. 0000001953 0000001953 0000001953 0000001953 0000001953 0000001955 Cover sausage with cold water. Heat to boiling. Drain. Place sausage in large baking dish. Cover with pared sweet potatoes, and onions. Season with salt, pepper, and paprika. Cover. Bake in moderate oven (400 F) 1 hour. Uncover. Add apples which have been pared, cored, and halved. Cover. Bake slowly until fruit is tender. Serve at once. 6 servings. 0000001961 0000001961 0000001961 0000001961 0000001961 0000001961 0000001961 In medium bowl, thorougly blend vegetable recipe soup mix, sour cream, mayonnaise, vinegar and mustard. Toss with remianing ingredients; chill until serving time. 0000001961 0000001961 0000001961 0000001962 0000001962 0000001962 0000001962 0000001962 0000001962 0000001962 0000001962 0000001963 0000001963 0000001963 0000001963 0000001963 0000001963 0000001963 * Use either Onion, Onion-Mushroom or Beefy-Mushroom Soup Mix in this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large saucepan, combine all ingredients. Cook, uncovered, over medium heat, stirring occasionally, for 20 minutes. MICROWAVE: In a 1 1/2-quart casserole, combine all ingredients. Heat, covered, at HIGH (Full Power), Stirring occasionally, for 12 minutes or until bubbling. Let stand, covered, for 5 minutes. 0000001966 * Use either Onion or Onion-Mushroom Soup mix for this recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a large shallow baking dish, thoroughly blend all ingredients except steak; add steak and turn to coat. Cover and marinate in refrigerator, turning steak and piercing with fork occasionslly, at least 4 hours or overnight. Remove Steak, reserving marinade. Grill or broil steak, turning once, until done. Mean while, in a small saucepan, bring remaining marinades to a boil, then simmer 5 minutes. If necessary, skim fat from marinade. Serve hot marinade with the steak. l 1.00T 1938 Stalks celery, cut diagonal 2.00ea 1938 Onion, cut in thin rings 1.00ea 1938 Green peppe 1) Boil the anchovies, water, oregano, and salt over high heat for 10 minutes, until the liquid is reduced about one third. 2) Strain the liquamen through a tea strainer once or twice, then add the grape juice. Pour into a jar. It will keep for weeks if refrigerated. 1.00x 1938 Chicken broth 1.00c 1938 Put all in Bread machine according to manufacturers' instructions. Select White Bread Cycle. 1 tb of caraway may be added at the beep! 2.00t 1938 Sugar 1.00t 1938 Vinegar 1.00t Cut liver into desired thinkness. Soak liver in milk for a day in the refrigerator. Fry bacon and onions in the oil and set aside. Dredge liver through the flour,salt and pepper mix. Fry liver on a heavy skillet until slightly pink in the middle (medium). Remove liver and set aside. Mix cornflour and cold water and pour into skillet while off the heat and make gravy in the normal manner, adding basil plus thyme. Add liver, bacon and onions to the gravy and simmer for 15 minutes. Serve. Heat 1 tb oil over high heat in large wok; add liver; stir fry 3-5 minutes, or until liver is browned but still pink on the inside; remove from wok; reserve. Reduce heat to medium; heat remaining oil in wok;add black beans, garlic and ginger. Stir fry 1 minutes. Add soy sauce,sherry, broth and green onions; bring to a boil. Add liver; stir until sauce coats the liver and liver is heated through. Remove from heat and serve immediately. 2.00x IN A MIXING BOWL, combine veal or pork and the chicken livers with the sage, garlic, capers, pepper and white wine. Cover and place in the refrigerator for 4 hours, or up to 12 hours. Remove the mixture from the refrigerator, and add the bacon. Pass the mixture through a meat grinder fitted with medium holes or place in a food processor and pulse until well combined, but not quite smooth. Stuff the mixture into sausage casings, forming one long sausage or form into patties. To cook, place the sausages on a hot grill or under a preheated broiler. Grill 5 to 6 minutes on each side. 0.50c 1940 Dill weed 0.33t 1941 Zucchini 4.00x 1941 Tomatoes 3.00x In small saucepan over medium high heat, bring 2/3 cup milk to a boil; set aside. In container of blender, sprinkle gelatin over remaining 1/4 cup cold skim milk; let stand 4 to 5 minutes. Add boiling skim milk; cover and blend at low speed 2 min. Add 3 T sugar, egg yolks and vanilla; blend at medium speed until well mixed. Add cottage cheese; blend at high speed until smooth. Remove 3/4 c mixture to use for marbling; chill until mixture begins to thicken. Combine 1 T sugar and cocoa; add to blender container and blend until mixed. Pour chocolate mixture into large bowl. Chill, stirring occasionally, until mixture mounds when dropped from spoon. In small bowl with electric mixer at high speed, beat egg whites until foamy. Gradually add remaining 2 T sugar; beat until stiff peaks form. Fold beaten whites into chocolate mixture; pour chocolate mixture into prepared crust. Spoon large dollops of vanilla mixture over chocolate; with knife or spatula, gently swirl to create marbled effect. Cover; refrigerate until firm, about 4 to 5 hours. Chocolate Crumb Crust In small bowl, combine crumbs and cocoa; add butter and stir until evenly blended. Press mixture evenly on bottom of 9 in. springform pan. 4375 All-Purpose flour 3.00c 4376 Eggs 2.00 4376 Flour Base dip. Add onion soup mix, parsley, basil, artichoke, dill, shrimp, crab, or curry as desired. In blender, process cottage cheese with lemon juice until blended. Add other ingredients. Process just until mixed. Refrigerate four hours, or overnight. Serving 1T: 10 cal; 0 fat; 1 mg cholesterol; 96 mg sodium. 4376 Beef fat 2.00tb 4377 Sho Toast bread. Rub one side of hot toast with cut side of garlic. Heat oil in nonstick skillet over medium-high heat; add onion and cook, stirring until tender. Add tomato, oregano and pepper, stir. Spoon tomato mixture over garlic side of hot toast and serve immediately. Alternatively, sprinkle with Parmesan and broil for 1 minute. Per serving (2 slices): 105 cal; 2 g fat; 1 mg cholesterol; 190 mg salt. 2.00c 4 PREPARATION: Bring 4 quarts of water to boil in a 6- to 8-quart soup kettle. Add lobster , cover and boil for about 10 minutes. Remove and reserve the shells and carcass for stock. Cut lobster meat into 2-inch pieces. (Can wrap and refrigerate meat and shell overnight. ) Peel and cut potatoes into 1/2-inch dice. Mince the onion (1 cup). Remove the corn kernels from the cobs (or drain and set aside thawed corn). COOKING AND SERVING: Put the reserved lobster shells and carcass in a large saucepan with the half-and-half. Bring to a boil, lower heat, and simmer 4 minutes. Remove from heat and set aside. Melt the butter in a soup kettle. Add the potatoes, onion and corn kernels and saute over medium-low heat until the onion is translucent, about 5 minutes. Strain the lobster cream over the vegetables, bring to a simmer, and then simmer slowly until the potatoes are tender, 6 to 8 minutes. Stir in the lobster meat, cayenne pepper, salt, and pepper. Simmer just until the lobster meat is hot, about 5 minutes. Ladle into warm bowls and serve with Corn Crisps. Makes 4 servings. [COOKS; Jul/Aug 1988] Posted by Fred Peters. 4378 Shreaded raw zucchini 2.00c 4378 Sugar 1.75c 4378 Baking powder 0.25ts ea cayenne pepper Almost boil milk with carrot and onion. Melt butter, add flour and cook 1-2 minutes, stirring. Gradually add hot milk and cook til sauce is smooth and thickened. Season to taste with salt and cayenne. Add lobster gently. Just before serving, addsherry. 000013 6 can tomato sauce (8 oz) 1.00can 000014 101 Crushed Serve this hot cheese dip and offer crisp cracker dippers. Melt butter in pan over low heat. Gradually add and stir in cheese until cheese is melted. (Cheese butter mixture may appear separated. ) Add red pepper sauce; slowly add wine, stirring until mixture is smooth. Add lobster; stir until heated. Makes about 1 1/2 cups. 000003 101 Pecans 0.50c 000004 101 If fresh lobster meat is used, mash the coral (roe) and add to the lobster meat. Add onion and seasonings (to taste) and riced egg yolks. Beat egg lightly, beat in flour and milk. Combine with lobster. Shape into balls and fry in deep hot fat, 375, til golden brown. Serve with tartar sauce or andy seafoodsauce. 000002 102 Salt and pepper 1.00x 000003 BROWN THE GROUND PORK in 2 tablespoons of oil. Add the rest of the sauce ingredients. Bring them to a boil and add the cornstarch to thicken the sauce lightly. Turn off the heat. Stir in the beaten egg, pulling the clumps of egg into thin strands with chopsticks as they cook. Makes 3 Cups 4.00oz 000006 103 Zucchini 4.00ea 000001 BREAK UP the lobster shells and place them in a 375F oven to roast for 30 minutes. Transfer shells to a pot, add stock and vinegar. Cover and cook over medium heat for 30 minutes. Remove and discard the shells and reduce the liquid until 1/3 cup remains. Pour the liquid into a bowl and chill. Add egg yolk to the chilled liquid, then beat in the oil. Makes 2 Cups 000004 103 Salt and pepper to taste 1.00x Mix ingredients and marinate pork loin for 4 hours. Cook slowly in a covered pan in a 250 F oven for 3 hours. Uncover pan and broil at high temperature until brown and crusty. 6.00c 000001 104 Chopped onion 0.50c 000002 104 Can cream of chicken soup 1.00ea Thoroughly mix crust ingredients and pack into a nine inch pie pan. Bake at 375 degrees for 10 minutes and put aside to cool. Reduce oven temperature to 325 degrees. In a mixing bowl, combine condensed milk, lemon juice, lemon zest and egg yolks. Stir until mixture thickens. Pour into cooled crust. Add cream of tartar to the egg whites and beat until almost stiff. Add sugar gradually, beating until stiff and glossy but not dry. Pile lightly on pie filling. Bake at 325 until lightly browned, about 15 minutes. Cool thoroughly. Enjoy! Hint: try to get the crust thickness very even and not too thick. 000001 105 onions 3.00med thinly slliced 000002 105 gree or red peppers 3.00lg thinly sliced 000003 105 olive oil 0.25cup Sift 1 st four ingredients together, stir in cornmeal, cut in shortening, combine egg and milk, and add to cornmeal mix. Sir all until well mixed. Insert wooden skewers into end of frank. Spread frank evenly with batter. Deep fry until browned (4-5 minutes). ENJOY 000007 2864 Salt 1.00ts 000008 2864 Pepper 0.25ts Prepare sucker molds or butter a baking sheet; set aside. In a 2-quart saucepan, combine corn syrup, water and sugar. Place over high heat and stir with a wooden spoon until mixture comes to a boil. If sugar crystals are present, wash down sides of the pan with a wet pastry brusy. Clip on candy thermometer. Cook syrup to 300-degrees F (150 c) or hard-crack stage. Remove from heat. Add flavoring and food color and stir with a wooden spoon until blended. Pour into molds, adding sucker sticks, or pour free-form or in 2-inch circles or baking sheet and place a sucker stick in each lollipop. Cool at room temperature. Makes about 10 lollipops. FLAVOR SUGGESTIONS Root Beer - Add 1 tsp root beer concentrate, which is available in supermarkets; no additional flavoring or food color is needed. Cinnamon - Add 1/8 tsp oil of cinnamon and red food color. Green Apple - Add 1/4 tsp green apple flavoring, a pinch or drop of citric acid and green food color. Bubble Gum - Add 1/4 tsp bubble gum flavoring and pink food color. Grape - Add 1/4 tsp grape flavoring, a pinch or drop of citric acid and purple food color. Cherry - Add 1/4 tsp cherry flavoring, a pinch or drop of citric acid and red food color. Orange - Add 1/4 tsp oil of orange, a pinch or drop of citric acid and orange food color. Lemon - Add 1/4 tsp oil of lemon, a pinch or drop of citric acid and yellow food color. Lime - Add 1/4 tsp oil of lime, a pinch or drop of citric acid and yellow food color. Licorice - Add 1/4 tsp oil of anise and black paste food color. NOTE: White-white liquid icing color makes the lollipops opaque. Check supplier list for sources of the more unusual flavorings and food colors. (I have the list of suppliers if you need them). 0.12ts 000010 2867 Lean Ground Beef 1.00lb 2867 Apple, core Salt to taste Put Poultry piece in the bottom of a small microwave covered dish. Salt to taste. Add other ingredients. Cover and Microwave for 14 minutes on high. Rotate dish at half time. Makes 1 serving. Variations: Add # can stewed tomatoes (14-16 oz can). Also can add # C rice and # C water to above and increase microwave time to 22 minutes rotating dish after 10 mins. 0.50ts 2868 Oil a 10" X 13" pan. Soften the gelatin in a little cold water or chicken broth. Place over low heat and stir until it dissolves. Cool and stir in lemon juice, salt, pepper and thyme. ix well into the broth and mayonnaise. Add all other ingredients (except grapes) and pour into pan. Place in refrigerator overnight or for several hours until set. Decorate with halved grapes and serve over salad greens. 0.25ts 000004 Notes: For the mixed veg I use things like water chestnuts, green beans, cauliflower etc etc. The original recipe had pork and shrimp but I changed it, and it works fine :-) Preparation: Slice the shallots lengthways Use brown sugar if palm sugar isn;t available. Peel and slice the cucumbers diagonally into thick ovals trim the green beans cut the cabbage into two inc wedges 1. In a small, heavy bottomed saucepan, bring the coconut milk to a gentle simmer over a low heat. Cook, stirring gently,until the coconut milk is fragent and it's oil glistens on the surface (about 6-8 mins) 2. While it simmers, combine the bean sauce and half of the shallots in a mortar. Using a pestle, mash the mixture to a chunky paste. When the coconut milk is ready add the shallot paste and stir well. Add all the vegetables except the cucumbers, cabbage,green beans and the remaining shallots. Cook for five minutes 4. Add the sugar and simmer until the shallots wilt and the sugar melts, 1 to 2 minutes. Add the tamarind and taste the sauce, which should be a balance of salty, sour and sweet. Transfer the sauce to a small bowl and place it on a plate, garnished with the cucumbers, cabbage wedges and green beans. Serve warm or at room temperature. 020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020382 0000020308 Add all ingredients to saucepan and boil 15 minutes. Refrigerate sauce. Simmer foods in this sauce, as the foods absorb the salty taste, you may need to add more soy sauce to compensate. Do not use fish in this sauce if you want to keep it long. Basic Sauce is used over and over again to slow-simmer a number of foods. It imparts its own flavor to what is cooked, and grows more savory with the cooking of different foods. 00020199 0000020204 0000020210 0000020217 In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 lb. or 1 1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T. oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Louisiana Hot Sauce for hotter taste. Makes 1 pot. 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020383 0000020384 0000020384 0000020384 0000020384 0000020384 0000020384 0000020384 0000020384 * Also called mole poblano. ~------------------------------------------------------------------------ In a large pot, add paprika, oregano, MSG, chili powder, cumin, beef bouillon, beer and 2 cups water. Let simmer. In a separate skillet, brown meat in 1 to 1-1/2 lb. batches with Wesson oil or suet. Drain and add to simmering spices. Continue until all meat is done. Saute chopped onion and garlic in 1 T oil or suet. Add to spices and meat mixture. Add water as needed. Simmer 2 hours. Add mole, sugar, coriander seed, hot sauce and tomato sauce. Simmer 45 min. Dissolve masa harina flour in warm water to form a paste. Add to chili. Add salt to taste. Simmer for 30 minutes. Add additional Tabasco sauce for a more spicy taste. 0000020386 0000020387 0000020387 0000020387 0000020387 0000020387 0000020387 0000020387 0000020387 0000020388 0000020388 0000020388 0000020388 0000020388 Heat oven to 350 Grease and flour bottom only of 13x9-inch pan. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. Stir in nuts. Spread batter in prepared pan. Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired. 0000020391 0000020391 0000020391 Heat oven to 350 Grease and flour bottom only of 13x9-inch pan. In large bowl, combine all ingredients except nut at low speed until moistened; beat 2 minutes at medium speed. Stir in nuts. Spread batter in prepared pan. Bake at 350 F for 40 to 50 minutes or until toothpick inserted in center comes out clean. Serve warm or cool with whipped cream, ice cream, butter sauce, or carmel sauce, if desired. 11642 Onion; Small, Thinly Sliced Stir ingredients together. Cover and chill. Makes 1-1/2 cups. Good as a salad dressing or dip, wonderful with boiled shrimp as an alternative to ketchup-based dip, and fantastic with Onion Mums. Recipe from Hellmann's Mayonnaise. 0.25ts d 11642 Green Bell Pepper; Chopped,* 0.50c e 11642 Tomato Sauce; 1 can In a skillet, cook bacon until crisp; remove and crumble. Cook onion and green bell pepper with thyme in bacon drippings until tender. Stir in remaining ingredients. Heat; stirring occasionally. Serve over cooked rice. Garnish with bacon crumbs. Makes about 3 cups. a 11643 Baking Soda 1.00ts b 11643 Butter Or Regular Clean chicken and cut in pieces. Saute chicken in fat in heavy frying pan until browned, turning frequently. Add ham and onion, and saute for about 10 minutes. Add salt and water; bring to a boil, and simmer for about 1 1/2 hours, or until chicken is tender. Add okra and thyme, and simmer for 1/2 hour longer, or until okra is tender. Remove chicken from bone and return to stock. Add oysters and cayenne, and cook until edges of oysters curl. Add additional seasoning if needed. Just before serving stir in file' or sassafras leaves. Serve at once in hot tureen with boiled rice, or serve in hot soup bowls. 643 Cocoa; Baking 0.25c h 11643 Salt 1.00ts i 11643 Vegetable Oil 0.50c j 11643 Put the onion into a heavy-based saucepan. Add the stock and bring to boiling point very slowly so the onion begins to soften a little. Meanwhile coarsely chop a small handful (5 or so tablespoons) of lovage. Add the potato and herbs to the pan and pour on 1/2 pint buttermilk. Increase the heat very slightly and bring the mixture to a bare simmer. Stir vigorously all the while as the potato starch will thicken the soup, which may stick to the pan base. Half-cover the pan and reduce heat as low as possible once again. Cook very gently indeed, stirring occasionally, until the potatoes are perfectly tender. Whizz the contents of the pan to a smooth puree. Season with salt and pepper and with extra lovage if you like. Whizz again and thin to taste with a little more stock or buttermilk. Reheat gently or chill thoroughly before serving, then garnish with a swirl of buttermilk and a small flotilla of chopped fresh lovage. 0.50c e Position knife blade in food processor; add first 8 ingredients. Process until smooth. Spoon mixture into a bowl; stir in cheese and crab. Cover and chill. Sprinkle with paprika; serve with unsalted crackers or vegetables. Makes: 3 1/2 cups Calories per 1 tablespoon: 18 (fat, . 9 gram) 1.00c c 11645 Baking soda 1.00t Prepare the imitation coconut milk, or use the real stuff. Place the coconut milk, mushrooms and the curry base in a sauce pan and warm to just before boiling. Add the Minute Rice and allow to stand for 10 minutes. This is a low fat version that makes a nice side dish. From: Syd's Cookbook. 1.00x 000011 5769 Chicken; boned, skinned 1.00lb Preheat oven 350F. Saute onions in margarine, add flour. Stir in milk, little at a time until thick. Add spices. Add cheese. Add macaroni. Pour into shallow pan. Top with crumbs and paprika. Bake 45 minutes. ts 000003 5769 Pepper 0.12ts 000004 5769 Cornstarch 1.00ts Preheat oven to 400F. Grease cookie sheet with nonstick spray. Lightly spoon flour into measuring cup; level off. In a large bowl, combine all ingredients except buttermilk; mix well. Make a well in the center of the flours; add 1 cup buttermilk. Stir just until moistened. On a lightly floured surface, gently knead until dough holds its shape. Place on greased cookie sheet; pat out into 7 inch circle. Brush with 2 Tablespoons buttermilk. Bake at 400F for 12-14 minutes or until golden brown. Serve warm Each serving contains: 2 breads Per serving: 140 calories t, fresh 5.00 000010 5769 Green onions; chopped 3.00 000011 5769 into 1-inch pieces 0.00 000012 5769 Bamboo shoots; diced 0.50c Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or a 1-pint glass jar and label as Low-Calorie Dressing Mix. Store in a cool, dry place and use within 6 months. Makes enough mix for 3/4 cup of dressing. Low-Calorie Dressing: Combine mix, 3/4 cup tomato juice and 2 T lemon juice in a glass jar and blend well. Chill before serving. Makes about 3/4 cup of dressing. 000016 5769 Salt In a medium saucepan, combine water, margarine, and salt. Bring to boil. Stir in cabbage; return to a boil. Reduce heat, cover and simmer 4-6 minutes, or until cabbage is tender. Remove from heat; stir in milk and potato flakes with fork. Stir in onion. Cover and let stand 3 minutes. Each serving contains: 2 breads, 1 vegetable, 1/2 fat Per serving: 220 cal (per half cup) 0.33c 000020 5770 Blanched almonds; groun In a small bowl, combine milk and pudding; beat until well blended. Let stand 5 minutes. Meanwhile, divide cake cubes evenly among 4 8 oz dessert cups. Divide half of raspberries evenly among dessert cups. Spoon pudding over raspberries. Top with remaining berries. Spoon 2 Tablespoons cool whip over each trifle cup. Refrigerate. Each serving contains: 3 breads, 2 1/2 fruits, 1/2 fat Per serving: 400 calories 000004 5770 Basil leave In a bowl combine apple juice and gelatin. Let stand in a container of hot water until dissolved. Stir in lemon juice, rind, and pineapple juice, and chill until partially set. Meanwhile, pour the evaporated skim milk into a bowl, and place in the freezer until crystals form. Once the gelatin mixture is set, beat the evaporated milk until thick and fluffy. Beat the gelatin mixture until light and frothy. Combine the two mixture together, and pour into a mold. Chill until set. TRIM ANY FAT FROM MEAT. CUT MEAT IN 1/2" CUBES. HEAT A NON STICK SAUCEPAN OR PAN SPRAYED WITH COOKING OIL OVER MEDIUM HIGH HEAT. BROWN MEAT QUICKLY A STIR IN UNDRAINED TOMATOES,CELERY,ONIONS LENTILS,WATER,TOMATOJUICE,CHILI POWDER,SUGAR,GARLIC,AND CUMIN. BRING MIXTURE TO A BOIL;REDUCE HEAT. COVER AN SIMMER FOR ABOUT ONE HOUR OR UNTIL LENTILS ARE TENDER. MAKES FOUR SERVINGS. m 19348 Dry milk powder 0.25c Spray skillet with cooking spray. Saute beef and remove. Saute onion and garlic in skillet until tender. Add pepper and a small amount of water to onion and garlic; cover and cook on low until tender. Sprin- kle with boullion granules and add teriyaki sauce and 2/3 c water. In a measuring cup, make a paste with the 1/4 cup hot water and corn starch. Pour into the skillet and cook for a few minutes until thick. Add tomato and cook until tender. Serve over hot cooked rice. Contributed to the echo by: Randall Chrisman This is something that a friend of mine learned in her efforts to cut down on the amount of fat in her diet. Seems she and her husband were quite fond of sour cream (being the kind of people that would toss it onto the potato and not stop until you couldn't see the potato!) This is a really great substitute for the topping. such to the point that I'm not fond of sour cream anymore. Optional: Schilling Cheese Sauce Mix Hidden Valley Reduced Calorie Ranch Mix the Hidden Valley Blue Cheese Dressing MIX. Dump the cottage cheese, buttermilk and lemon juice into a food processor with metal blade. Process until smooth (and I mean SMOOTH. can turn grainy unless you give it time. when you think it's done, process it some more. ) When it's done, you have the option of blending in any of the powdered dressing mixes (we use 3/4 package for flavor - more than that and you've reduced your fat intake and TRIPLED your sodium intake. ) You need to pour the contents back into the cottage cheese container and let it set for an hour or so. 0.50lb a 19350 Chopped dried dates 1.00c b 19350 Grated orange zest 2.00ts c 19350 Flour In a large saucepan heat olive oil over medium high heat, and add turkey and sausage. Stir until browned. Add onions, pepper, garlic, and water, and saute' until onion is translucent. Add spices and saute' 30 seconds. Add puree. Stir and simmer uncovered for 30 minutes, stirring occasionally. Add beans and heat thoroughly. Serve over cooked rice or spoon over baked potatoes. Yield: about 10 Cups g 19350 Eggs In a medium saucepan, combine strawberries, sugar and lemon juice. Heat 5 minutes, crushing the berries slightly. Bring to a boil; boll rapidly, stirring constantly, 3 minutes. In a small bowl, sprinkle unflavored gelatin over cold water. Let stand 1 minute. Add to strawberry mixture and heat, stirring until gelatin is completely dissolved, about 3 minutes. Let jam stand 5 minutes, skiing off foam with a spoon. Ladle into jars. Cover and cool slightly before storing in the refrigerator for several weeks or in the freezer for longer storage. If cooked jam does not set 24 hours after processing there are steps that can be taken to solve the problem. The Department of Agriculture Home and Garden Bulletin No. 56 states: Soft jams made with regular pectin can sometimes be improved by recooking according to the following directions. It is best to recook only 4 to 6 cup of jelly or jam at one time. To remake with powdered pectin: Measure the jam to be recooked. For each quart of jelly or jam, measure 1/@ cup sugar, 1/4 cup water and 4 tsp powdered pectin. Mix the pectin and water and bring to boiling, stirring constantly to prevent. scorching. Add the jam and sugar. Stir thoroughly. Bring to a full rolling boil over high heat, stirring constantly. Boil mixture hard for 1/2 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. To remake with liquid pectin: Measure the jam to be recooked. For each quart of jam, measure 3/4 cup sugar, 2 Tbsp lemon juice and 2 Tbsp liquid pectin. Bring jam to boiling over high heat. Quickly add the sugar, lemon juice and pectin and bring to a full rolling boil; stir constantly. Boil mixture hard for 1 minute. Remove jam from the heat; skim off foam. Ladle into hot sterilized jars. Adjust lids and screw bands and process in a boiling water bath for 5 minutes. Start counting time when water comes to a boil. If there are problems with the Sure-Jell One Step (Fruit Pectin-Sugar Mix), call General Foods toll- free number, 1-800-431-1001, from 6 am to 1 pm Seattle time. 2.50c i 11330 Small zucchini* 0.50lb a 11330 Small crookneck squash* 0.50lb b Cook fettuccine and drain. Meanwhile, combine cottage cheese, skim mild, arrowroot, salt and pepper, and garlic and onion powders if desired, in a blender. puree until smooth. Transfer mixture to a heavy skillet or saucepan, add parsley and warm over medium-low heat for 10 minutes. Do not let sauce boil. Remove from heat and pour over hot, drained noodles. Sprinkle with parmesan. Variations: use tomato or spinach fettuccine, and garnish with sun- dried tomatoes and chopped fresh basil. Or lightly steam 1 cup broccoli florets for 3 to 4 min, until tender-crisp. Toss with sauce and hot pasta. Or saute 3/4 cup sliced mushrooms in 2 tbs red wine. Toss with sauce and hot pasta. Per serving: 452 cal; 19g prot; 5g fat; 80g carb; 104mg chol; 424mg sod; 0. 4g fiber. 11330 Pimento-stuffed olives** 0.33c i 11330 (3 oz.) cream cheese*** 1.00pk Cut Pork into slices about 1/4 inch thick. Drain pineapple, reserv- ng all syrup. Blend syrup, teriyaki Sauce, Green Onions, Ginger and arlic powder: pour over Pork and pineapple. Cover and refrigerate at east 1 hour. Meanwhile, cook rice according to package directions nd prepare grill. Remove Pork from marinade and grill about 5 inches rom hot coals for about 5 minutes on ea ch side or until completely ooked. Pour pineapple and remaining marinade into large skillet. ring to a bOil. Remove from heat and serve Pork with Sauce and ineapple over rice. mall onion, finely chopped 1.00x b 11331 Clove garlic, minced/pressed 1.00x c 11331 Large Swiss Chard * 2.00x d 11331 Med-sized zucchini chopped 1.00x Wash lentils & boil in water with salt, turmeric & tamarind over medium heat for 20 minutes. Heat oil in a small pot. Add cumin seeds & fry for a minute. Stir in onion, garlic & ginger & fry till onion is browned & soft. Add chili & stir fro 30 seconds. Remove & pour over lentils, mix thoroughly & return to a boil. Serve with rice. 0.25t h 11331 Oregano leaves 0.25t To serve: 2 Tbsp uncooked instant rice, optional, 3/4 cup water In small bowl, combine milk powder, creamer, bouillon granules, vegetable flakes, parsley flakes, savory, salt, onion powder and pepper. Store in airtight container for no longer than 6 months. To make one serving of soup, place instant rice (Minute Rice) and 3 Tbsp dry soup mix in microwave safe mug. Place 3/4 cup water in 1 cup measure and microwave on HIGH for 1 1/2 to 3 minutes or until it boils. Pour boiling water into mug with rice and soup mix; stir. Cover with plastic wrap and let stand for 5 minutes or until rice is tender. 00011812 0000011812 0000011813 0000011813 0000011813 0000011813 0000011813 0000011813 0000011813 0000011814 0000011814 0000011814 0000011814 0000011814 0000011814 0000011814 0000011815 0000011815 0000011815 0000011815 0000011815 0000011774 Makes 1 to 1-1/2 dozen Preheat oven to 325F. Butter muffin tins or line with paper cups. Sift flour with baking powder and nutmeg. In a large bowl beat together butter and honey for 3 minutes. Add egg yolks and continue to beat until fluffy. Mix in lemon juice. Add flour mixture and milk alternately, beating well after each addition. Using 1/2 of the batter, fill tins 1/3 full. Add 1 teaspoon lemon filling to each cupcake, top with remaining batter, and bake for 20 to 25 minutes. Makes 1 to 1-1/2 dozen cupcakes. Lemon Filling: Place dissolved cornstarch and honey in a medium-size saucepan. Cook, stirring constantly, until thickened. Add a little hot mixture to egg yolks. Add egg yolks to saucepan and cook for 2 minutes, stirring constantly. Add lemon juice and butter. Stir until butter melts. Cool before using. Yields about 1-1/2 cups. 0000011823 0000011823 0000011823 0000011823 0000011823 0000011823 0000011774 My husband preferred barbecued ribs to almost any other food, and he must have barbecued two to three thousand pounds of them this way in his lifetime. The sauce for this recipe circulated first around north Florida, then Miami barbecue grills for years. Luther's rule was limes for ribs, lemon in the sauce for chicken. At various times, we plucked the limes off of our back yard tree. Place the ribs about 6-inches above hot coals. Brush lightly with the sauce and brown on one side. Keep a water bottle handy when using this sauce as it causes the flames to shoot up. Turn, Brush again with the sauce and brown the other side. Continue turning and basting about every 10 minutes until the ribs are done, about 1 hour. Check by cutting near the bone in a center section. If the juices run clear or golden, the ribs are done. Remove the ribs to a serving platter and cut into 1 to 3 rib sections with scissors or a sharp knife and serve with any remaining sauce. 0000011774 CHOCOLATE CAKE: PREPARE THE CAKE: Grease a 15 x 10 x 1-inch baking pan. Line with waxed paper. Grease the waxed paper. Preheat the oven to moderate (350F). Pour the boiling water over the cocoa powder in a medium-size bowl; stir to dissolve the cocoa. Stir in the buttermilk; the mixture should be cool. Sift the flour, baking soda, baking powder, and salt onto a sheet of waxed paper. Beat the butter and sugar in a large bowl with an electric mixer at medium speed until light and fluffy. Add the eggs, one at a time, beating after each addition. Add the vanilla. Beat the dry ingredients into the butter mixture, alternating with the cocoa mixture, beginning and ending with the dry ingredients. Pour into the prepared pan. Bake for 20 minutes or until the center springs back when lightly pressed. Cool the cake in the pan on a large wire rack for 10 minutes. Turn the cake out onto the rack to cool completely. Remove the waxed paper. PREPARE THE FILLING: Heat the granulated sugar and water to boiling in a very small saucepan over medium heat, stirring to dissolve the sugar. Boil until the temperature registers 240 F on a candy thermometer, about 10 minutes. Meanwhile, beat the heavy cream, 10 X sugar, and vanilla in a small bowl until stiff. Cover and refrigerate. Using clean beaters, beat together the egg whites and cream of tartar in a large bowl until soft peaks form. Slowly beat the hot syrup into the egg whites, beating until the meringue forms stiff peaks and is cool. Place the raspberries in a blender or food processor. Whirl for about 5 seconds to puree. Fold the raspberries and grenadine into the whipped cream. Gently fold the meringue into the raspberry cream. Set aside. ASSEMBLE THE CAKE: Cut the cake crosswise into three equal rectangles (5 x 10 inches). Place one rectangle on a serving platter. Top with 2 cups of the filling. Repeat two more times, ending with a layer of raspberry cream. Garnish with whipped cream, orange zest, or fresh raspberries, if you wish. Makes 8 servings. Nutrient Value per Serving: 529 Calories, 9 g Protein, 26 g fat, 68 g Carbohydrate, 399 mg sodium, 152 mg Cholesterol. Exchanges: 1 1/4 starch/bread, 1 1/3 fruit, 3/4 lean meat, 4 1/2 fat. 0000021530 0000021534 0000021539 0000021546 0000021551 0000021556 0000021562 0000021569 0000021575 0000021580 0000021587 0000021592 0000021597 0000021603 0000021608 0000021614 IN A BLENDER, puree the lychee fruit. Add the sugar and orange juice and freeze according to the ice-cream maker's instructions. Puree the raspberries in a blender. Strain into a small bowl through the fine-mesh strainer. Mix in the sugar. Refrigerate until ready to use. To serve, make a pool of raspberry sauce on a small plate and add the sorbet in the center. 21727 0000021732 0000021736 0000021740 0000021745 0000021750 0000021754 Combine Ricotta Cheese and Romano Cheese. Set Aside. Bring a Large Stockpot Of Water To a Rolling Boil. add 1 t. Salt, Cauliflower & Broccoli. Cover & Return To a Boil. Uncover & Cook on Medium-High until Crisp-Tender, About 7 Minutes. Remove Vegetables With a Slotted Spoon and Reserve Liquid for Cooking Linguine. Heat Olive Oil & Garlic in a Skillet. When Garlic Is Lightly Browned, Stir in Mushrooms, Salt & Dried Red Pepper. Saute About 6- 8 Minutes. Stir in Broccoli & Cauliflower & Continue Cooking 10 Minutes. If It Becomes Too Dry, add Some Of the Reserved Liquid. Bring Remaining Reserved Liquid To a Rapid Boil, Adding Water If Needed, and add Linguine, Stirring With a Fork To Prevent Sticking. Cook About 10-12 Minutes. Drain. Reheat Vegetable Mixture. Stir in Linguine. Top With Cheese Mixture. Dust With More Grated Romano and Serve Immediately. Trim off the root ends and most of the green part of the leeks. Reserve the white part of the leeks plus a small part of the green. Split the white part in half and rinse thoroughly between the leaves. Cut the leeks lengthwise into thin strips and then crosswise into very small cubes. There should be about 5 cups. Peel the potatoes and cut them lengthwise in half. Cut each half crosswise into very thin slices. There should be about 4 cups. Heat 2 tablespoons butter in a large saucepan and add the chopped leek. Cook, stirring often, for about 5 minutes. Add the potatoes and water and bring to a boil. Add salt and pepper. Simmer for 20 minutes. Drain in a colander. Reserve both the liquid and solids. Meanwhile, finely grate the cheese. There should be about 1 cup. Heat the oil and remaining 1 tablespoon butter in a heavy skillet and add the bread cubes. Cook, shaking the skillet and stirring, until the cubes are golden brown. Drain in a sieve. Put the leek and potato solids in a food processor or blender. Blend thoroughly while adding small amounts of the reserved cooking liquid. Add only enough liquid to make a fine puree. Combine the puree with the remaining liquid in a kettle and bring to a simmer. Add the cream and salt and pepper to taste. Add the nutmeg and heat thoroughly. Add the oysters with their liquor and cook briefly or just until the oysters curl. Serve sprinkled with the parsley and with the croutons and cheese on the side. TREE ORNAMENTS: Cut plastic wrap into 6-inch squares. Gather corners and twist tightly. Secure with pipe cleaner. Cluster individual balls into one large one, connecting each ball with the adjoining pipe cleaner. Tie "curling" ribbon around the cluster to form a loop at the tops. Tie two 10-inch strands of ribbon at the bottom and curl. Hang on the tree with the loop ends. M&M CANDY WREATH: Make cluster balls the same way as the candy tree ornament clusters, using plain or peanut M&M's. Form a circle from a wire coat hanger, the hook forms the hanging loop. Attach cluster balls to the hanger with pipe cleaners. Tie a large bow at the top of the wreatn. , fresh, grated 0.50ts d 19351 Eggs 6.00 e 19351 Water 2.00tb Directions Mix together 7-up, buttermilk, bisquick to smooth dough. Dip hand into just enough more bisquick you can knead dough in bowl till smooth and elastic. Shape dough into 6 patties of equal size, 1" thick & place 1 patty in center of a greased 9" round layer pan. Arrange the other patties around that. Wipe tops of each in a dab of butter or margarine. Bake at 450F- (very hot oven) 18-20 minutes or till triple in size & golden bown. Cool in pan 10 minutes before serving. Makes 6 McFabulous flaky biscuits. 19352 Bisquick 5.00tb a 19352 Parmesan Cheese 0.50c b 19352 Salt 0.25ts c 19352 Pepper 0.12ts In a small bowl, combine broth, hoisin sauce, rice wine or sherry, ketchup & hot sauce. Set aside. Place a wok over high heat, when hot, add vegetable oil. Add garlic & stir for 5 seconds. Add tofu & stir fry for 2 minutes. Stir in reserved sauce & cook 1 minute. Add bean sprouts & cook another minute. Add dissolved cornstarch & stir till sauce thickens. Serve over noodles tossed in sesame oil or over steamed rice. Garnish with onions. 0.50c Line an 8-inch square pan with foil. Melt butter in a glass bowl on HIGH, 1 minute. Stir in sugar and milk. Cook on HIGH for 8 minutes, stirring every 3 minutes. Add marshmallows and chocolate; stir and reheat until smooth. Stir in nuts and liqueur. Pour into prepared pan. Chill until firm. Cut into pieces. Makes 2 pounds. powder 1.50ts d 19353 1-ounce package 0. Puree the raspberries in a liquidiser with 35 g ( 1 1/4 oz) of the sugar, then pass the mixture through a tamis. Prepare a macaroon paste by mixing, with a spatula, the rest of the sugar, the ground powered nuts, the egg whites and lemon rind. Roll out the pastry to a thickness of 2-3 mm ( 1/8 in) and line an 18 cm ( 7 in) tart tin with a removable base. Prick it all over with the prongs of a fork (Put it in a refrigerator if you are not going to bake it at once). Pre-heat the oven to 220 oC/425 oF. Lightly sprinkle caster sugar over the uncooked pastry, then spread the raspberry puree over it in a smooth layer. Spread the macaroon mixture over the raspberry, smoothing the surface with the help of a spatula. Cook the cake for 40 minutes in the pre-heated oven. Reduce the heat to 180 oC/350 oF after 20 minutes if it is browning too quickly. Take it out and leave it to cool a little. Scatter the slivered almonds over the top of the cake while it is still warm. Sprinkle the cake with icing sugar then put it under hot grill for just long enough to caramelise the sugar lightly. Take care, as this takes barely a minute. Let the cake cool, then take it out of the tin. 7327 Pimiento strips 0.00 000024 7327 Parsley bouquets 0.00 000025 7328 Asparagus, fresh, 2" lengths 2.00c Mix all ingredients and bake in a greased and floured bundt pan for one hour at 350 degree. Top with icing or serve plain. 7328 Mushrooms, sliced 4.00oz 7328 Cheddar cheese, grated 2.00c 7328 French fried onion ring, 3oz 1. Melt the butter in a small skillet or omelet pan. the onion until transparent, then add the carne asada and cook for a couple of minutes. Add the poblano strips and continue to saut until the strips begin to soften. Pour in the eggs and fold in the jalape o, and treat thereafter like scrambled eggs. Serve with salsa picante. Flour 3.00tb 000003 7329 Salt In a deep skillet, brown meat in oil, a few pieces at a time. When all meat is browned, return to pan. Add peppers, tomatoes with skin side up and garlic. Season with salt. Cover pan and cook over low heat about 1 hour or until meat os fork tender. Let cool. When cool enough to handle, shred beef and put in bowl. Take remaining ingredients in pan and puree in blender or food processor, a little at a time. Return pureed mixture and meat to skillet. Heat until mixture is bubbling, reduce heat and simmer approximately 30 minutes more. Test for any seasoning adjustments. Should have a good garlic flavor. Add more fresh, pressed garlic if necessary. Serve with hot flour tortillas. Can be scrambled with eggs for breakfast tacos. Can be frozen. o the 0.00 000010 7329 Package directions 0.00 000011 7329 And drai This versatile dough can be the basis for either fruit or meat pies. COMBINE THE FLOUR AND SALT in a bowl; then add the butter and shortening. With your hands, work the fat and flour together, sliding and flattening the mixture between your palms, or thumb and fingertips, until the butter and shortening are evenly distributed. Add 2 1/2 tablespoons cold water and lightly work it into the flour, using your fingers, slightly cupped together, or a fork. Gather the dough into a ball, sprinkle a few drops of water over any remaining dry ingredients and gather them together. Cover the dough with waxed paper or plastic wrap, flatten it into a disk, and let it rest at least 30 minutes in the refrigerator before using. The dough can also be frozen at this point for future use. When you are ready to roll the dough, lightly flour the work surface and the top of the dough. If it is stiff from the cold, let it sit for 20 minutes before you roll it out. Roll it out with firm, even strokes into a circle about 1/8-inch thick. Pick it up on the rolling pin and slide it onto the pie dish or tart mold. Or, alternatively, fold it into quarters, lay it with the point in the center of the pan, then unfold. Trim the edges, leaving an overhang of an inch or so; then fold the overhang under and crimp the edge. To partially pre-bake the crust, first freeze the empty shell until it is quite firm. If you intend to freeze the crust for an extended period of time, wrap it in foil. When ready to use, preheat the oven to 425F. Set the frozen tart shell directly into the oven and bake until the crust has a "set" appearance and is just beginning to color, about 8-to-10 minutes. While the crust is baking, check to see that the bottom is now swelling with steam and air. If it does, prick it lightly with a paring knife. More traditionally, the crust may be prebaked unfrozen, first lining it with buttered foil, filling the foil with pie weights or dry beans, then baking, as above, until the edges are set and slighted browned. Makes 1 9-Inch Pie or Tart v 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008626 0000008627 0000008627 0000008627 0000008627 0000008627 0000008627 0000008627 0000008628 0000008628 0000008628 0000008628 Mix together all ground dry spices; then proceed according to recipe instructions; adding the curry leaves directly to the cooking pot. 08628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008628 0000008629 0000008629 0000008629 0000008629 0000008629 0000008629 0000008629 Mix all the ingredients together and grind in a blender until fine. Store in a jar with tight-fitting lid. Makes 1/2 cup. The Whole Chile Pepper From the collection of Jim Vorheis 29 0000008629 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 0000008630 Cut beef into 1-ich cubes. Heat oil in a large heavy saucepan, add beef and cook until browned all over. Remove with a slotted spoon and set aside. Add onion, cloves and cardamom to pan; cook, stirring, about 8 minutes, until onion is soft and golden brown. Stir in chiles, gingerroot, garlice, corinder and turmeric; cook 2 minutes. Return beef to pan, add water and cover. Simmer 1 hour. Stir in tamarind nectar and salt; simmer another 20 to 30 minutes, until beef is tender. Serve, garnished with lettuce leaves. Serves 4. Note: Tamarind nectar: Soak a walnut-sized piece of tamarind paste in one cup boiling water about 20 minutes, then squeeze in cheesecloth to extract liquid; discard pulp. Store in refrigerator up to 1 week. Tamarind nectar is also available commercially. From: Steve Herrick Source: [The Book of Curries and Indian Foods by Linda Fraser] 0000008634 0000008634 0000008635 0000008635 0000008635 0000008635 0000008635 * Ham should be one of the precooked hams. Not one of the specialty cured or canned hams. Just the standard bone in ham in the meat counter. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Place ham, fat side down, in a shallow baking pan. Pour coke into pan until it is 1/2-inch deep. Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes. (Center of ham will read 140 degrees F on a meat thermometer when properly cooked. ) Remove ham from the pan and cool. Cut away rind and fat with a sharp knife. Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste. Place ham on roasting rack in pan and pat all over with the paste. Add remaining coke to the bottom of the pan. Increase the temperature to 375 degrees F. and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze. Let stand at room temperature 30 minutes before slicing. 2.00tb 2859 Freshly squeezed lime juice 2.00tb 2860 9" deep dish pie shell 1.00 2860 Onion,chopped ( 1/2 cup) 1.00md Orange juice Mix spices together and rub over chicken parts. Arrange chicken parts in a casserole dish and pour in orange juice to cover. Sprinkle in any remaining spice. Microwave at 70% power for half an hour, turning dish once or twice during the cooking. After it's done cooking, I like to pull the chicken out of the orange juice and pop it under the broiler for a few minutes to brown the skin. Leaf oregano, crumbled 0.50ts Cream sugar and butter. Add egg yolks. Beat thoroughly. Sift flour, measure, and sift with baking soda and salt. Combine sifted dry ingredients and 1/2 cup sour milk with first mixture. Combine 1/2 cup sour milk with cocoa and heat over hot water until cocoa is melted. Cool. Add to cake batter. Add raisins, which have been dredged in 2 tablespoons of the flour, and nuts. Mix thoroughly. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 25 minutes. Ice with mahogany icing. Grated Parmesan cheese 2.00tb 2860 Half and half 1.50c 2860 Coarsely shredded sharp 0.50c 2860 Cheddar cheese (2 oz.) 0.00 Sift sugar. Combine with butter, flavoring, cocoa, and coffee. Beat until smooth. 2.00 2860 Cheese, each cut in half 0.00 2860 Into 2 triangles 0.00 2861 9" prebaked pastry shell 1.00 Cream butter in small mixing bowl. Add other ingredients and mix well. Refrigerate until ready to use. Serve at room temperature with baked or broiled fish. Yield about 1/2 cup. 2861 In 1/4" slices 0.00 2861 Pesto 2.00tb 2861 Swiss cheese, grated 2.00c *Note: Olive meat should be shaved from the pits. In a large saucepan place the butter and heat it on medium until it has melted. Add the cheese and stir it in. Add the pasta and toss it in so that it is well coated with the butter and cheese. Add the shaved olives and toss them in well. 2861 White pepper 0.50ts 2861 Cayenne pepper Grease 9 x 13" shallow baking dish;set aside. In large bowl,beat together all ingredients except bread. Arrange bread slices so they overlap. Pour egg mixture over bread. Cover;refrigerate overnight. When ready to serve,preheat oven to 350 degrees. Bake for 30 to 35 minutes,until golden and fluffy. Serve with hot syrup or jam. Makes 8 servings. d-half 1.00c 2862 Medium onions, minced Cut crusts from bread and roll out each slice with a rolling pin. Combine remaining ingredients except butter and stir to blend well. Spread each bread slice with some of the mixture and roll up jelly roll fashion (fasten with a toothpick if necessary). Brush each roll with melted butter. Put on a baking sheet and chill until serving time. When ready to serve,put roll ups in a preheated- heated 400 degree oven for 12 to 15 minutes. Serve hot with chilled soup. 2862 Ground pork - Refrigerator biscuit or roll dough (allow 2 rolls per child) - 16 oz jar good quality Spaghetti Sauce - freshly grated Mozzarella and Parmesan cheese, mixed - other toppings, such as green peppers, grated carrot, etc ''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''''' In advance of the party, roll out the biscuits or rolls very flat between sheets of waxed paper and store on a cookie sheet in refrigerator. When it's time to bake, set the oven at the temp on dough pkg (usually 350-425 deg F) and pour the sauce into a bowl that can be reached by all. Set out the cheese and other toppings (anything you think the kids will like, or nothing if you think plain cheese is enough), give each child 2 pizzas on a paper plate, arm them with spoons, and let them make their own. You collect the pies, put them on baking sheets, and try to remember whose is whose. Note: You can use English muffins instead of dough. Allow 1 muffin per child as the base for the pizza. 000012 From an article by Louise Tennent Smith. "Making soup is fun, an exercise in kitchen creativity which cannot go wrong---you can ALWAYS fix a soup. "Homemade stock is good, and easy to make, though time consuming. But don't give up on soup making if you haven't time to make your own. There are good canned. dried and frozen bases that will allow you to whip up a good soup in no time at all. "Seasoning: The stock itself gives the base seasoning to a soup, as do herbs and spices added during the cooking. The addition of wine frequently enhances the flavor. Add about one-quarter cup to one quart of soup just before serving, and do not boil after adding. Use sherry for light soups with a chicken base, red wine with beef based soups, white wine with fish soups. A cup of beer for every three cups of soup is good with bean and other hearty vegetable soups. "Thickening: Cooked cereals such as rice, noodles and dumplings give body to a clear soup; added raw, they will thicken a soup. Other thickeners include egg yolks, pureed vegetables and roux of flour and butter. "Color: Soups using a good quantity of meat, onion skims, tomato skins or browned onions usually have excellent color. Other color additives include browning sauce, Worcestershire sauce, ketchup, wine, tomato sauce and soy sauce. The latter group should be used with great care in delicate soups, as their flavor might be overwhelming. " 2864 Grd chuck or sirloin 2.00lb Prepare the cucumbers following the instructions for Brined Cucumbers. Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Wash the various leaves. Fold half of the dill into a ring and place in the bottom of the jar. Strew half the horseradish and garlic and 1/3 of leaves on top. Arrange half of pickles upright, packing them tightly. Place 1/3 of the leaves on top, then pack in the rest of the cucumbers in the same manner. Top with layers of the remaining horseradish, dill, garlic, and leaves. Combine the salt and water, stirring until the salt dissolves (the percenteage of salt in this brine is 2. 0 percent). Pour the brine into the jar. The contents should be fully covered. Place the saucer inside the jar with a weight (small rock?). Cover the mouth of the jar with 2 layers of cheesecloth and secure with string. Leave for 3-4 days in cool, airy room whose temperature is about 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when most active fermentation has subsided a little, remove weight and lid. cover jar with its own lid and refrigerate. In 1 2 days the malossol cucumbers will be ready to eat. Because there is less salt in the brine than Brined Cucumbers, malossol cucumbers should be eaten sooner. Store the pickles on the lowest shelf of the refrigerator for 4-5 days, after which they will become either too salty (and turn into regular brined cucumbers) or, more likely, too soft and almost mushy. h 19900 Chopped peeled raw apples 3.00c i 19900 **********TOPPING*********** 0.00 j 19900 Packed brown sugar 1.00c k 19900 Combine softened ice cream and whipped topping until well blended. Reserve 8 whole Whoppers for garnish,crush remaining Whoppers. Add 1 cup crushed candy to the ice cream mixture;reserve remaining 1/2 cup of crushed candy. Spoon ice cream mixture into pie crust. Top with reserved crushed candy and freeze 4 hours. To serve,garnish with whipped topping and 8 whole Whoppers. Brown sugar 1.50c b Mama Bina's Italian Chicken Soup No Chicken Recipe Contest worth its bouillon would be complete without a recipe for chicken soup. This recipe was submitted by Renata Pagliaro and Maureen Vieck of Cuperino, CA. Renata writes: "I can remember as a child my mother would prepare chicken soup at least once a week for dinner. Typical of children, I thought that soup was boring (hardly to be compared to a hot dog!) and I also thought it was some strange dish that only Italians ate. "Now that I am older and ore sophisticated (enough to even like spinach!), I have come to appreciate my mother's chicken soup. It is delicate and so simple taht it is actually elegant. To top all of that, it is easy to make, nutritious and low in calories. " salt to taste Wash the chicken pieces and remove as much skin as possible. Put the chicken into a large dutch oven, fill with water and cook over high heat. When the water boils, skim off the foam that comes to the surface and discard. When no more foam appears, put the carrots and parsley into the pot with the chicken. Lower the heat to a simmer so taht the water doesn't boil down. Do not cover. Add salt to taste and check every so often for flavor. Allow to cook for 1-1/2 hours. You may prepare rice or pastina in the meantime and set it aside. After soup has cooked, remove the chicken from the pot with a slotted spoon. Take the chicken off the bones and tear into bite-sized pieces and place back into the broth. Put the cooked and strained pastina or rice into the soup and allow to heat through. Just before serving, you may add a little butter for flavor. Serve hot with a crusty French bread and a bottle of white wine. This soup ugar 0.50c a 19902 Cinnamon 0.50ts b 19902 Coarsely chopped walnuts 0.75c Cut cherries in quarters. Mix all ingredients together. Bake in a greased bread pan at 350 for 1 hour. a 19891 Parmesan cheese 0.50c b 19891 Egg 9.00ea c 19891 Oregano 0.50ts Mix first eleven ingredients together. Reserve 1/4 cup pizza sauce. On a large sheet of wax paper,pat meat into a 10 x 13" rectangle. Arrange ham on top of meat mixture,leaving a small margin. Spread mushrooms over ham. Sprinkle cheese over all. Reserve small amount of cheese. Start at 10" size and roll meat like a jelly roll. Use wax paper to lift. When rolled tightly,seal edges. Place seam side down in a 9 x 13" pan. Brush with reserved pizza sauce. Bake 1 1/4 hours @ 375 degrees,10 minutes. Before done,sprinkle reserved cheese over and finish baking. Serves 10 to 12. 0.50c i 19892 Acorns 0.00 a 19892 Water 0.00 b 19893 Hot cooked rice 1.00c Directions: 1. Remove sausage meat from outer casings and chop up the sausage. In a 5-quart Dutch Oven and over medium heat, saute sausage, beef, onion, and garlic; stir frequently until both sausage and beef are well browned. Add sugar, 1 tablespoon salt, basil, fennel, pepper, and half the par- sley; mix well. Add tomatoes, tomato paste, and 1/2 cup water; mashing tomatoes with a wooden spoon. Bring to boiling; reduce heat; simmer, covered and stirring occasionally until it thickens. (Appx 1 1/2 hours) 6. In a 8-quart kettle, bring 3 quarts water and 1 tablespoon salt to boiling. Add lasagna and allow water to return to a boil; uncovered and continue stirring until they are tender. Drain and rinse under cold water. Dry lasagna on paper towels. Preheat oven to 375 degrees. In medium sized bowl, combine ricotta or cottage cheese, egg, remaining parsley and salt; mix well. Spoon 1 1/2 cups sauce into a 9x13x2 inch baking dish. Layer with 1/2 of the lasagna, lengthwise and overlapping, to cover. Spread with half of the ricotta or cottage cheese mixture; top with one-third of mozzarella. Spoon 1 1/2 cups sauce over cheese; sprinkle with 1/4 cup Parmesan. Repeat layering, starting with the remaining half of the lasagna and ending with 1 1/2 cups sauce sprinkled with Parmesan. Spread with remaining sauce; top with rest of Mozzarella and Parmesan. Cover with foil and tuck it around the edges of the baking dish. Bake 25 minutes; remove foil; bake uncovered another 25 minutes or until Mamamia's Lasagna begins to bubble. Cool for 15 minutes prior to serving. Bob Hogan h 19894 Salt 0.50ts i 19894 Brandy 2.00T j 19895 Lime Remove giblets from hens and discard; rinse hens with cold water. Split hens lengthwise,using poultry shears. Place in a 13x9x2 inch glass baking dish. Combine remaining ingredients in a small sauce pan. Bring to a boil, reduce heat, simmer 10 minutes. Pour over hens. Cover and chill about 8 hours. Remove hens from orange juice marinade, reserving marinade. Grill over medium coals or broil 15 minutes on each side or until done, basting frequently with reserved marinade. 4 servings ///\oo/\\\ From the hearth in Sandee's Kitchen. 19354 CONCASSEE --------- 0.00--------- 19354 CHEDDAR CHEESE PASTRY --------- 0.00--------- 19355 Zucchini-peeled and grated 6.00c a 19355 Water 0.25c This celebratory rice dish is a little fiddly to make the first time, so save it for a weekend when you feel like cooking. Its sweetness marries very well with savoury foods, from the Middle Eastern braised lamb dishes for which it was devised to Indian curries and South-East Asian coconut curries. Wash 200 mL rice in several changes of water until the water runs clear. Then soak the rice in 550 mL water for about an hour. Drain in a sieve. Cut 1 carrot into fine diagonal slices, then julienne the slices. In a large pot which can go from stove top to oven, heat 2 tablespoons of olive oil and cook the carrots, stirring, until they are golden, then remove from the oil (reserving the oil in the pot) and drain. In a saucepan, make a syrup. Zest 2 mandarines then juice them and make the juice up to 150 mL with water. Add both zest and liquid to the saucepan, together with 40 g slivered almonds, 100g sugar and half a teaspoon of saffron threads. Bring to the boil and cook gently for about half an hour, stirring often, then add carrots and a tablespoon of sultanas and cook, stirring, for a few minutes more. The syrup should be quite thick but not burnt. Remove from the heat. In the carrot pot, reheat the oil and stir in the drained rice until it is transparent. Add 230 mL boiling water and stir gently over a low heat till the water has almost gone. Cover the rice with the syrup, put on the lid and bake in a 160-170 degree C oven for half an hour. Uncover, stir to mix and serve. From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93. Courtesy, Mark Herron. 19356 Grated 0.00 i 19356 Dill 1.00ts j 19356 Salt (I use garlic and 0.50ts k 19356 Seasone Beat eggs and sugar together, and add oil and rinds. Add flour and fold in nuts. Let stand 10 minutes in refrigerator. Divide into four parts, and rol into strips. Bake at 350F for 20 minutes. Cut while warm. 19357 Fresh zucchini 2.00lb a 19357 Onions 2.00sm b 19357 For mixed greens use leaf romaine and regular. c 19357 Sugar 2.00c d 19357 Mustard seed 2.00ts e 19357 Celery salt 1.00ts f Cooking time: 11 minutes The wonderful flavors of this chutney enhance any grilled meat, or try it for a snack , spooned on top of yogurt. It is best served at room temperature. Mangoes should be coursely chopped. In a 4 cup glass measure, combine the garlic, ginger, vinegar, and brown sugar. Cover with wax paper and cook on HIGH for 3 minutes, stirring once. Stir in the remaining ingredients. Cover again and cook on HIGH for 8 minutes, stirring once. Pour into a serving crock and refrigerate. NOTE: The chutney will keep refrigerated for up to 1 week. 1.00ts l 21756 Salt 1.00ts m 21756 Zucchini; shredded 2.00c n 21756 Walnuts; chopped 2.00c Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds. b 21757 Garlic clove 1.00ea c 21757 Vegetable oil 6.00tb d 21757 White wine vinegar 2.00tb e 21757 Lettuce leaves Peel the mangoes and slice, retaining all the juice. Put the mango slices in a pan with just enough water to cover and bring to boil. when simmering add sugar and extra water if necessary to prevent sticking. Puree the garlic, ginger, rasins and sultanas, then add the spices. When the mango reaches a jam like consistency, add the puree and the salt. stir and allow to simmer, adding water if needed. When it thickens sufficiently, remove from heat. Cool and bottle. Leave for a minimum of 4 weeks before serving. j x salt and turmeric. Rub this into the eggplant slices. Heat 4 Tbsp of the vegetable oil and brown the slices on both sides. (A Teflon pan is especially good for this) Remove browned slices from pan and set aside. Heat remaining Tbsp oil and fry mustard seeds till they crackle. Add the next 9 ingredients (including cinnamon). Fry a minute or two. Pour vinegar over eggplant slices. Add them to the spice mixture. Slice mangos in half by cutting lengthwise close to seeds on either side. Peel and cut flesh in 1/8"-thick slices. Also cut away as much mango flesh as possible from around pits, without including and fiberous parts of pits. Heat oil in a large saucepan. Add mangos, ginger, garlic, salt, chili powder, cumin and fenugreek. Cook gently 2 minutes, stirring. Stir in vinegar, raisins, lemon juice and sugar. Heat slowly to dissolve sugar. Bring to a boil and simmer, uncovered, 35-40 minutes or until liquid thickens and becomes syrupy and mangos look transluscent, stirring frequently. Meanwhile, wash and rinse pint jars in hot soapy water; rinse. Keep hot until needed. Prepare lids as manufacturer directs. Ladle hot chutney into 1 hot jar at a time, leaving 1/4" headspace. Release trapped air. Wipe rim of jar with a clean damp cloth. Attach lid and place in canner. Fill and close remaining jars. Process 10 minutes in a boiling-water bath. To serve, garnish with parsley sprig and lemon peel, if desired. Makes 2-1/2 pounds. 31076 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19347 Zucchini Cake Pies 31079 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1. Wash fruit, peel, seed & cut in cubes. Mash with a potato masher or run through a food processor or blender - try NOT to puree. In a 10 qt pan, mix fruit, lemon juice and pectin. Place over high heat; stirring constantly, bring to a rolling boil that cannot be stirred down. Still stirring, add sugar. Return to a boil that cannot be stirred down, then boil for exactly 2 minutes. Remove from heat; skim off foam. Ladle hot jam into prepared half-pint jars. Wipe rims clean. Place lids on jars and firmly screw on rings. Process in boiling water bath for ten minutes. Makes about 6 1/2 cups. Posted by Terri St. Louis-Woltmon ake Pies 31083 10 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 cak 19351 Zucchini Fritatta #2 Entree In a pitcher, combine the yogurt, milk, water, pulp, and sugar. Whisk briskly until completely mixed. Chill. To serve, pour over crushed ice. Sprinkle the ground pistachios over the top. Makes 4 to 6 servings. Recipe: Shiva Indian Restaurant, 2514 Times Blvd, Houston Texas 31087 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 app 19353 Zuc Measure fruits to yield 7 cups. Place in a large cooking pot. Add vinegar; bring to boil over high heat. Reduce heat, simmer for 10 minutes, stirring occasionally. Stir in remaining ingredients; simmer for about one hour, until mango in tender, stirring occasionally. Transfer chutney to a bolw; cover; refrigerate. Store for 2-3 days before using. For longer storage, ladle into hot sterilized jars with lids and store in cool dark place. Makes 4 cups. 8 -1 -1 -1.00 -1. (Stuffed peppers or Green Tomatoes) Cut tops of peppers or tomatoes; reserve. Scoop out centers. Dissolve 1 cup salt in 4 quarts cold water; pour over vegetable shells and tops; let stand 24 hours in a cool place. Drain; rinse and drain thoroughly. Combine cabbage, 1 tsp. salt and pepper and mustard seed; press into shells. Replace tops and fasten with toothpicks or sew with coarse thread. Pack into hot Ball jars, leaving 1/8 inch head space. Combine vinegar, water and sugar. Bring to boiling and pour boiling hot, over peppers, leaving 1/8 inch head space. Adjust caps. Process 15 minutes in boiling water bath. Yield: About 3 quarts. Note: If desired stuff vegetables shells with any relish you prefer. Pickles 31094 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19358 Zucchini Relish MAKES 16 BROWNIES OVEN TEMP: 375 PREHEAT LINE A 9X13" SQUARE BAKING PAN WITH FOIL, ALLOWING FOIL TO STICK ABOUT 2" BEYOND THE SIDES OF THE PAN. BUTTER THE BOTTOM AND SIDES OF THE PAN AND FOIL. IN A DOUBLE BOILER OVER HOT (NOT SIMMERING) WATER MELT THE CHOCOLATE WITH THE BUTTER AND COFFEE, STIRRING FREQUENTLY UNTIL SMOOTH. COOL THE MIX- TURE STIRRING IT OCCASIONALLY, FOR ABOUT TEN MINUTES. USING THE HIGH SPEED IN A MIXER, BEAT THE EGGS FOR 30 SECONDS, UNTIL FOAM. GRADUALLY ADD THE SUGAR AND CONTINUE TO BEAT FOR 2 MINUTES OR UNTIL THE MIXTURE IS LIGHT AND FLUFFY. REDUCE THE MIXER TO LOW SPEED AND GRADUALLY ADD THE CHOCOLATE MIX- TURE UNTIL JUST BLENDED. STIR IN THE FLOUR BY HAND. DO NOT OVERBEAT THE MIXTURE. PUT THE BATTER INTO THE PAN AND BAKE ON THE CENTER RACK OF THE OVEN 28 TO 30 MINUTES, THEY SHOULD REMAIN SLIGHTLY MOIST IN THE CENTER. COOL ON A RACK FOR 30 MINUTES. COVER PAN TIGHTLY AND CHILL IN REFRIGERATOR MINIMUM OF 6 HOURS. REMOVE THE COVER AND RUN A KNIFE AROUND THE EDGE TO LOOSEN. LIFT OUT OF PAN WITH OVERHANGING FOIL, INVERT AND PEEL OFF THE FOIL. INVERT AGAIN AND CUT INTO RECTANGLES. 0000019350 0000019350 0000019350 0000019350 0000019350 0000019350 0000019350 0000019350 0000019351 0000019351 0000019351 0000019351 0000019351 0000019351 0000019351 0000019351 0000019351 0000019351 0000019352 0000019352 0000019352 Mix all ingredients together and rub on beef cuts such as T-bones, tenderloin, top sirloin and top loin (strip). Grill or broil 3-4 inches from heat 10-13 minutes for medium rare. From Dean Fearing, Chef, The Mansion on Turtle Creek, Dallas, TX 0000019353 0000019353 0000019353 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 Melt butter and oil in large saucepan. Saute garlic and onion slowly over low heat, 10 minutes. Add sliced mushrooms, cover and cook over medium heat for 5 minutes. Add broth, port and tomato paste. Simmer 10 minutes. Add parsley and freshly ground pepper. Serve. 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019354 0000019355 0000019355 0000019355 0000019355 0000019355 7 to 8 T cold water Preheat oven to 375 degrees. For crust,combine flour,baking powder and salt in large mixing bowl. Cut in Crisco shortening with pastry blender or 2 knives until mixture is uniform. Sprinkle water in,1 tbsp. at a time,until dough forms a ball. Divide dough into 2 equal parts. On lightly floured surface,roll bottom crust into circle 1/8" thick and 1/2" larger than and inverted 9" pie plate. Gently,ease crust into greased plate,being careful not to stretch dough. Trim edge even with plate. For filling,microwave apple slices on high for 2 minutes. Stir; repeat procedure twice or until apples begin to soften. Set aside. In separate microwaving bowl,combine maple syrup and cornstarch. Microwave 2 minutes;stir. Repeat procedure until mixture starts to thicken. Add the thickened mixture to apples. Toss lightly until apples are well coated;set aside to cool. Spoon cooled Apple filling into unbaked pastry shell. For nut filling,combine pecans,syrup and butter in microwaving bowl. Microwave on high 1 minute,stir and continue to microwave an additional minute on medium setting. Stir to break up mixture. Spread nut mixture on top of apple filling. On lightly floured surface,roll out top crust the same as bottom. Carefully,lift top crust onto filled pie;trim 1/2" beyond edge of pie plate. Fold top edge under crust. Crimp edges or flute as desired. Slit top crust with knife to allow steam to escape. Bake @ 375 degrees for 60 minutes or until apples start to bubble. Brush top of pie with maple syrup;continue to bake and additional 5 minutes. 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019363 0000019364 0000019364 0000019364 0000019364 0000019364 0000019364 0000019364 0000019364 Wash, pare and core apples. Leave whole. Combine water and syrup and bring to a boil. Add apples and simmer until tender. Turn frequently to insure even cooking. When apples are done, remove from pan and continue to cook syrup until thickened. Pour syrup over apples. Serve warm or cold with cream. 32712 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sau 20252 Wat Poitrine de Poulet au Sirop D'Erable Chicken and pork are often baked or braised in maple syrup in the Beauce. This easy recipe for chicken breasts can also be used with a whole cut-up broiler-fryer chicken. Dredge chicken pieces in flour seasoned with salt and pepper to taste. In a heavy, flameproof casserole, heat butter until bubbling and brown chicken pieces. Pour maple syrup over chicken. Sprinkle with savory, thyme and sage. Arrange onion slices on top of chicken pieces. Pour water into the bottom of the casserole. Bake, uncovered in 350F oven for 50 to 60 minutes or until tender, basting occasionally with pan juices. SERVES: 4 32718 1 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 des 20256 Whoppers (r) Candy Milkshake Candy Kids 32 Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. 1.00 -1.00 -1 -1.00 -1.00 -1.00 kid 20257 Wild Duck Soup Game Soup 32721 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 20258 Wild Raspberry Cake Preheat oven to 350 F. Combine flour and salt in shallow dish. Dredge chicken in flour, shaking off excess. Melt butter in heavy large skillet over medium-low heat. Add mushrooms and saute until tender, about 4 minutes. Remove with slotted spoon; keep warm. Increase heat to medium-high. Add chicken and onion and cook until chicken is browned and onion is tender, turning chicken once, about 4 minutes per side. Transfer to 1 1/2-quart baking dish. Top with mushrooms. Pour maple syrup evenly over mushrooms. Bake until heated through, about 30 minutes. Serve immediately over rice. Bon Appetit Entree Southern 32724 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 20261 Zucchini Cheese Pudding Casserole Cheese Eggs 32726 Combine all ingredients, mixing thoroughly. pack into crock or pottery dish. Refrigerate. Garnish with cinnamon stick when serving. i-Cress Soup Soups Low-fat Southern 32728 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 sou 20263 Departed Creamed Fish Medieval Maple Cranberry Sauce Combine cranberries, maple syrup, juice and orange zest in a heavy saucepan. Bring to a boil, lower heat to medium, and cook ab. 10 min. or until the cranberries pop open. Carefully skim off any foam that forms on the surface. Stir in walnuts. Cool. Refrigerate until use. Recipe may be doubled, & made a day or so ahead. 4 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 me Boil sirup and salt to soft ball stage (234 - 238 F). Remove from fire. Cool to room temperature. Add butter. Add flavoring. Beat until creamy. Add 1/2 the nuts. Continue beating until mixture is sufficiently firm to mold into small balls. Boll balls in remainder of nuts. Place on waxed paper to harden. Eva Riggs, Brittmount, MI. Serve with yogurt or sour cream. This is a wonderful zucchini that gives welcome relief to hot and humid Louisiana summers. It's a velvety-smooth soup wi Stir all together. Boil until it drops from spoon. Add vanilla. Beat until it thickens. Pour into buttered pan. From the book "Treasured Mennonite Recipes" from the Mennonite Community Relief Sales Volume 1 AR/93 N 0.50ts 10035 Sauerkraut; (1 Lb Can) 1.00lb 10035 Blue Grapes 0.50lb Mix flour and sugar in a saucepan. Add maple syrup, corn syrup, and milk. Cook over low heat, stirring occasionally to soft ball stage. (232-236 degrees) Remove from heat and drop butter on top. Cool to lukewarm; beat until glossy look begins to leave. Pour quickly into buttered pan. wo pottes & coloure that on with saffroun & dresch it in disches, half of that on & half of that other, & strawe poudere of gyngere & sugre on that on & cleme sugre on that other & serue it forth. 600 g/1 1/4 lb MAPLE NUT BUTTER Roast nuts. Chop fine. Process butter, syrup, oil, and milk until smooth. Add nuts and pulse. Store refrigerated. Makes 1 1/3 C. (Make honey-peanut with 3 Tbsp. honey and no maple syrup) rter) The 'standing' (thick) pottage or pate' called mortrews could contain either fish or meat. Its thickening made it a better-than-usual dish, even without extra colour. 'Departed', as it sounds, just means that the dish is 'parted in two', that is, bi-coloured. The Goodman suggested Put all the ingredients into the pan, select white bread and push start. er hands over this one on 'fysshe dayes'. To make it, poach the fish fillet in about 575 ml/1 pint/2 1/2 cups of salted water until cooked through. Drain off the cooking liquid into a measuring jug. Pour 275 ml/10 fl oz/1 1/4 cups of the hot measured liquid over the almonds in a bowl. Press the fish under a cloth or kitchen paper to squeeze out excess moisture, then flake it. Strain the almond 'milk' into a jug, stirring Generously butter 10-inch-diameter cake pan with high sides (or 7 1/2 x 11 1/2 inch ovenproof glass baking dish). Heat syrup, 1/4 cup butter, brown sugar and mace in heavy medium saucepan over low heat, stirring until sugar dissolves. Bring to boil. Pour into prepared pan. Sprinkle with pecans. Position rack in center of oven and preheat to 350 deg. Sift flour, baking soda and salt into bowl. Using electric mixer, cream 1/2 cup butter in another bowl. Add 3/4 cup sugar and beat until light and fluffy. Beat in eggs 1 at a time, then beat 2 minutes. Blend in vanilla and lemon peel. Stir in flour mixture and yogurt alternately, beginning and ending with flour mixture. Fold in currants. Spoon batter atop pecan mixture, spreading gently to sides of pan. Bake until tester inserted in center comes out clean, about 55 minutes. Immediately invert cake onto rack set over sheet of waxed paper. Serve warm. Garnish with whipped cream if desired. ing, sprinkle the remaining ginger/sugar mix on the Prepare pie crust,according to package directions,for one crust pie. Refrigerate remaining pie crust for later use. Heat oven to 425 degrees. Place prepared crust into a 10" tart pan with removable or a 9" pie pan. Press in bottom and up sides of pan. Trim edges,if necessary. In a large bowl,combine all filling ingredients;blend well. Carefully,pour into pie crust lined pan. Bake for 40 to 50 minutes or until knife inserted in center comes out clean. Cool. In a small bowl,beat cream until soft peaks form. Blend in powdered sugar and maple flavor;beat until stiff peaks form. Spoon or pipe over filling. Garnish with pecan halves. Store in refrigerator. Cook sugars, syrup, cream and salt over high heat until the mixture forms a soft ball (235 degrees) when dropped in water. Remove from heat. Add maple flavoring and pecans. Beat or stir until creamy. Drop from spoon onto waxed paper in bite size pieces. Yield: 4 to 5 dozen. Sift together flour, baking powder and salt. Beat egg whites until foamy in large mixing bowl. Add cream of tartar and 1/4 cup of maple syrup. Beat until whites form stiff peaks. Combine egg yolks, 3/4 cup maple syrup, vanilla and sifted dry ingredients in a small bowl. Beat at medium speed 4 minutes. Fold egg mixture gently into beaten egg whites. Pour into greased 10 inch tube pan and bake at 350 degrees F. for 45 minutes. Invert to cool. Tarte au sirop d'erable "This classic sweet of old Quebec has a smooth, rich filling, typically shallow and very sweet. Variations of the tradtional recipes are still popular in Quebec. Syrup, sugar or molasses pies of all kinds were popular in every region in poineer days. In Quebec Maple Syrup Pie (Tarte au sirop d'erable) and Sugar Pie (tarte au sucre) made use of local maple syrup and maple sugar when available, or borwn sugar for economy. Backwoods Pie , using brown sugar plus maple or corn syrup, appears in early Nova Scotia cookbooks as well as national books such as the Five Roses Cookbook (1915) Molasses Pie (tarte a la ferlouche or tarte a la melasses in Quebec) and Lassy Tart (in Newfoundland) was usually lightly spiced and thickened with bread crumbs. Shoofly Pie, most common in Mennonite areas, had molasses and brown sugar filling with crumbs on top. In the early years, when ingredients were scare, molasses was a standby everywhere. ) Whisk water with flour until smooth; stir into syrup in small heavy saucepan. Stir in egg; cook over medium -low heat, stirring, until thick, about 7 minutes. Stir in butter until melted. Pour into pie shell. Let cool. Rich and simple, this delectable pie recipe belongs to Rose-Aime Dumais, who runs a maple syrup operation, Erabliere Dumais, at St. Alexandre near Riviere du Loup. In saucepan, combine maple syrup and cream. Blend in cornstarch and water together until smooth. Bring filling to a boil over medium heat and cook for 2 minutes, stirring constantly until thickened. Pour filling into baked pie shell and let cool until set. SERVES 6-8 Bring syrup to a boil and pour into a generously buttered 8 by 8 by2 baking dish. Let stand in a warm place, With a large spoon beat butter, sugar and egg together until creamy. Mix remaining dry ingredietns and add with the milk to the creamed mixture, stirring until well blended. Place as four large balls into hot syrup, then stretch dough with two forks until all are joined together. This is easy because the dough gets soft when it comes in contact with the hot syrup. If using nut meats, add them to the hot syrup. Bake at 350 degrees for 30 minutes. Tastes great with ice cream or whipping cream, served warm. FOR CAKE: Preheat oven to 350 degrees F. Grease two 8- to 9-inch round cake pans. Using electric mixer, cream butter and brown sugar. Beat in eggs in thin stream. Combine flour, baking powder and baking soda in another bowl. Alternate adding dry ingredients, syrup and hot water to butter mixture, blending until smooth. Bake until tester inserted in center comes out clean, about 30 minutes. Cool completely. Wrap; chill thoroughly. FOR PRALINE: Lightly grease baking sheet. Boil syrup in heavy small saucepan until candy thermometer registers 300 degrees F (hard-crack stage). Remove from heat. Stir in walnuts. Pour onto prepared sheet. Cool until set. Transfer to processor and mix to fine powder. FOR WHIPPED CREAM: Beat cream with sugar and extract to stiff peaks. TO ASSEMBLE: Cut off top crusts from cake layers. Set 1 layer on platter. Spread lightly with whipped cream. Sprinkle lightly with praline. Top with second cake layer. Spread top and sides lightly with whipped cream. Spoon remaining whipped cream into pastry bag fitted with star tip. Pipe lattice design atop cake; pipe border around bottom edge of cake. Press praline onto sides; sprinkle any remainder on top. Serve Maple Walnut Cake chilled or at room temperature. Beat oleo until soft; add brown sugar and beat until fluffy; beat in egg, flavoring and 1/2 t. salt. add flour and beat well. Chill 1 hour. Roll dough into logs. bake at 375 degrees on ungreased cookie sheet for 8-10 minutes; cool on wire rack. Frost to look like logs. Frosting: Beat oleo until fluffy; add 2 c. powdered sugar and beat well, beat in 3 T. milk and 1 t. maple flavoring. Gradually beat in up to 1 1/4 c. powdered sugar to make spreadable. Soak pitted cherries overnight in heated brine. The next morning, drain cherries. Rinse in cold water. Combine cherries, water, sugar, lemon juice, and red coloring. Heat to boiling point. Let stand 24 hours. Again boil juices, pour over cherries and let stand 24 hours. Bring to boil again. Add almond extract and cherries. Pack in hot sterilized jars and seal. **Water Bath Time from The Ball Blue Book- pints 20 min, quarts 25 min. Flour nuts and cherries before cutting up cherries into quarters. Add egg whites last. Use 7-minute icing. Note: Cream shortening and sugar, add remaining ingredients. Turn into pan. Bake in moderate 350 F. oven. In small mixer bowl, beat together 1/2 c peanut butter, butter, corn syrup and vanilla. Stir in icing sugar until well blended. Melt chocolate chips in measuring cup in the microwave or in a small pot on the stove and stir in 1/4 c peanut butter. Gently stir this mixture slightly back into the peanut butter for a marble effect. Pour into a small pie plate or pan and refrigerate until set. Keep in refrigerator. Cut into squares. PEANUT BUTTER TRIVIA * Canadians eat a total of 80,849 kg of peanut butter a day (about 177,868 pounds or almost 89 tons) * Smooth peanut butter outsells crunchy by 3 to 1 * Children and men prefer smooth peanut butter; women prefer crunchy * Most peanut butter is eaten at breakfast * One acre of land grows enough peanuts to make 30,000 peanut butter sandwiches 19365 Sweet potatoes, peeled,chunk 2.00 c 19365 Zucchini, sliced thick 2.00 Colors: Natural, or, if necessary, artificial parsley or mallow for green sandalwood or alkanet for red saffron or dandelion for yellow blue turnsole for light blue violets for lavender 1. In a mortar and pestal or a blender, grind the almonds to a thick paste. Add small amounts of ice water, about 1/2 tsp. at a time, to prevent the almonds from becoming to oily. Place almond paste in a large mixing bowl. In another bowl, beat egg whites until they peak. Gradually beat in the sugar. Add the sweetened egg whites to the almond paste. With fingers wet in orange juice, knead the resulting mixture. If the mixture is too sticky to handle, add small amounts of orange juice, 1 tsp. at a time. Thoroughly knead for about 10 minutes. Separate the marzipan into several sections, on for every color required for your sculpture. In a separate small mixing bowl for each color, place the marzipan portions and cover the bowl tightly with a clean cloth tied securely or with aluminum foil. Allow these to ripen or "age" in refrigerator for at least 24 hours. (One old recipe recommends aging for a fortnight). Two days ought to suffice. Mix the natural coloring agents, into the aged marzipan. The stiff confection will be easier to knead if allowed to return to room temp. Sculpture the paste according to your wildest fancy. Wet fingers, preferably in ice water. 0.75c a 19366 Skim milk Combine chicken, almonds, onion, celery, lemon juice, salt and mayo. Put in baking dish. Sprinkle with grated cheese and potato chips. Bake at 400 for 20 minutes or til hot and bubbly. Marcy says, "My kids don't care for this dish much, but Mike and I both think it is wonderful!" d 19366 Large egg 1.00ea e 19366 Large ripe straw Dissolve yeast in warm water. Add milk and about 1/2 cup of flour. In a large bowl, blend butter, sugar, salt and eggs. Add yeast dough and mix thoroughly. Gradually, add 2 1/2 cups flour to make a medium dough. Place in a greased bowl and brush with melted butter. Cover with a damp cloth and allow to rise until double in volume, about 3 hours. Use 1 cup or more flour to knead dough and roll into a 4 to 5 foot long rope. Form into a oval on a 14 x 17" greased cookie sheet, connecting ends of the rope with a few drops of water. Press the doll (or bean) into the dough from underneath. Cover with a damp cloth and let rise until double in volume, about 1 hour. Bake @ 325 degrees for 35 to 45 minutes or until lightly browned. Brush top of cake with corn syrup and sprinkle with alternating bands of colored sugar. Cake freezes well. d 19367 Worcestershire sauce 2.00ts e 193 Soften yeast in water. Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl. Make a well in center. Add yeast mixture, milk, eggs, egg yolks and combine completely. Beat in butter until dough forms a ball. Place on floured board; incorporate more flour if necessary. Knead until smooth and elastic. Stir dough in well buttered bowl and turn so all surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or until doubled in bulk. Brush baking sheet in butter. Punch down on lightly floured board. Knead, then pat into a 14" cylinder. Place on baking sheet and form into a large ring. Press trinket into dough so that it is hidden. Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before baking, brush top with the egg milk mixture. Bake in a preheated 375 degree oven for 25 to 30 minutes, or until golden brown. Cool on wire rack. Beat icing ingredients until smooth. Spread over top of cake, letting drip down sides. Immediately sprinkle sugars over icing in 2" wide strips of purple, green and yellow stripes. *Colored sugar is sold in baking supply houses. If you can't find it, tint icing with food coloring. 4.00c 9329 Small Onion, Chopped 1.00 9329 Butter Or Margarine 2.00tb 9329 * 1 T. Oregano steeped in hot Water 30 min. ) Saute Onions and Garlic, Minced in suet about 3 minutes. Add Gebhardt's and regular Chili powder. Mix well. Brown Beef in another pan, a pound at a time, adding white Pepper while browning. Add meat to Onions and spices, using a little broth to keep from sticking. Saute sausage and Green Chili Pepper together 2 minutes. Add to the pot along with meat and Onions. Cook 15 minutes. Add New Mexico Chili powder, Cumin, Coriander, Tomato Sauce and remaining broth. Mix well and cook for 30 minutes. Add Oregano tea (strained). Cover and cook over low heat about 2 hours or until meat is tender, stirring occasionally. During the last 20 or 30 minutes add Salt, Pepper, Cayenne and Tabasco, if needed. LaVerne Harris, aka Nevada Annie, Winner 1978 1.00c 9330 Onion, chopped 1.00 MARIANNE'S KOLACKIES Cream butter and cream cheese together. Add egg, vanilla; then mix in the flour. Cover and chill for a few hours to overnight. Roll out on lightly floured board to 1/4" thickness and cut with round cookie cutters. Place them on a cookie sheet as you would cookies. Use thumb to make indentation in center of each. Fill with about 1 tsp of desired filling. Bake at 350 F until lightly golden, about 10-15 minutes (guessing here, I just do it by sight). In a medium nonreactive skillet, heat the oil over moderately low heat. Add the garlic and cook, stirring, until golden, about 4 minutes. Discard the garlic if desired. Add the tomatoes, salt and pepper. Cook, stirring occasionally, until thickened, about 30 minutes. Soft bits of tomato will remain, and the sauce should be thick enough to hold its shape on a spoon. (The sauce can be made ahead and kept covered in the refrigerator for up to 4 days or frozen for up to 3 months. ) Stir in the basil just before serving. * Crushed, peeled garlic cloves can be discarded after browning for a very subtle flavor or left in and discarded at the end of cooking for a slightly more emphatic garlic taste. More often than not I used minced garlic and leave it in. This gives the sauce a strong garlic flavor. NOTE: Many southern Italians refer to a quick tomato sauce as "marinara" because it could be made at a moment's notice by a fisherman's wife upon her husband's return. Serve over breaded or fried foods or mixed into baked pasta dishes or spaghetti, it is the most common southern Italian tomato sauce. I like to make a simple marinara, which I can later adjust by adding sauteed onions, other fresh herbs, such as oregano, parsley, marjoram or rosemary, or by adding hot peppers. Food and Wine, August, 1990 crushed 0.00 9331 Yellow onions, peeled 2.00 Mix the oil, vinegar, salt, pepper, and garlic then pour the mixture over the remaining ingredients in a large bowl. Cover and refrigerate at least 2 hours but no longer than 24 hours, stirring occasionally. , chopped 0.50c 2641 Butter 6.00tb 2641 Herbed stuffing cubes In shallow dish, mix marinade ingredients. Add chicken, turning to coat. Cover and refrigerate overnight. In large skillet, melt 3 Tbsp butter and saute peppers for 2 minutes. Remove peppers; reserve. Stir in wine and chicken broth. Increase heat to high and boil until sauce is reduced to 2 tablespoons, about 5 minutes. Add cream and cook until sauce is reduced by half, about 4 minutes. In another skillet, saute mushrooms in 2 Tbsp butter over medium-high heat until slightly browned. Add peppers, cream sauce and salt. Drain chicken, discarding marinade. Broil chicken 4 inches from heat, turning once, cooking until tender and juices run clear. (Chicken may also be grilled. ) Discard skin and cut chicken into 1/2 inch strips. Stir Parmesan and 1/4 cup basil into heated pepper sauce. On heated platter, arrange chicken attractively on top of warm fettucine and pour sauce over top to cover. Serve immediately. 2642 Pimento; Chop 12 ounces boned skinless Chicken Breast Halves, cut into 1" cubes For marinade, combine lemon juice, water, oil, tarragon, hot pepper sauce, salt, and garlic. Place chicken in a plastic bag and set in a deep bowl. Pour marinade in bag. Close bag. Let chicken stand 20 minutes at room temperature, turning bag frequently. Cut green or sweet red pepper into 1" squares. Drain chicken, reserving marinade. Thread chicken, zucchini, and red pepper alternately on 4 long skewers. Arrange skewers on the unheated rack of a broiler pan. Broil 4-5" from heat about 8 minutes or till chicken is tender and no longer pink; turn once and brush with marinade. Per serving: 173 calories, 27 g protein, 4 g carbohydrates, 5 g fat, 72 mg cholesterol, 83 mg sodium, 441 mg potassium. ed and 1.50c 2643 coarsely chopped 0.00 This simple condiment from Thailand provides a cooling counterpart to a spicy entree. ~------------------------------------------------------------------------- In a small pan, combine vinegar, sugar, water and salt. Cook over medium heat, stirring, until liquid boils and sugar is dissolved; remove from heat and let cool to room temperature. Peel or score cucumber, if desired. Cut lengthwise into quarters; then cut quarters crosswise into 1/8 inch thick slices. Place in a serving bowl. Pour marinade over cucumbers; stir to blend. If made ahead, cover and refrigerate for up to 2 hours. Top with peanuts, if desired. Typed by Syd Bigger. Chiles ** 2.00md 2644 Jalapeno Chile, Seed & Chop 1.00 2644 Squash, Cubed *** 1.00c Score meat, diagonally, on both sides. Combine remaining ingredients except water and cornstarch; pour over meat. Cover; refrigerate several hours or overnight, turning once. Reserving marinade, place meat on rack of broiler or on grill, so meat is 6 to 7" from the heat. Broil meat, about 6 minutes on each side or until desired doneness. Pour reserved marinade in a small saucepan; bring to a boil. Dissolve cornstarch in water; add to marinade. Continue cooking for 2 to 3 minutes or until thickened. Serve with flank steak. Makes 8 servings. 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 0000001901 Place chicken breasts in a shallow pan; pour dressing over. Marinate for 15 minutes. Place chicken on rack of a broiler pan. Broil for 5-7 minutes on each side or until juices run clear. Yield: 4 servings. 0000001902 0000001903 0000001903 0000001903 0000001903 0000001903 0000001903 0000001903 0000001903 0000001903 0000001903 0000001904 0000001904 0000001904 0000001882 "Some people love their tofu plain. Others find it dull unless it is marinated in strong delicious flavors, as in this recipe. Firm tofu marinates beautifully. (Softer varieties contain -- and thus expel -- more water, causing the marinade to become dilute. ) Nigari tofu is one of the firmest types available. You can find it in some Asian groceries and in many natural food stores. It usually comes vacuum-packed or in a container of water. If you can't get tofu labeled "nigari," just use the firmest you can find. Mirin is Japanese cooking sake, available in most Asian grocery stores. If you can't find it, substitute a sweet wine or sherry. (my note: I use regular "hard" tofu from the grocery store, slice it and let it drain for a while. Also, I do not use the mirin or any substitute with alcohol, and it all still comes out great. ) 1. Combine all ingredients except tofu in a shallow pan or bowl. Whisk until well combined. (my note: I use a 9x13 baking dish. ) 2. Cut the tofu into 1/2 x 1 1/2-inch pieces. Lay them out in the marinade in such a way as to allow maximum contact with the sauce. Marinate at room temperature for several hours (provided the room is not too hot, in which case, cover them and let them marinate in the refrigerator). Turn them and move them around every 20 to 30 minutes or so, and tilt the pan periodically, so the flavors of the marinade can make the rounds and the tofu gets deeply an evenly penetrated. After the tofu has been marinating for several hours you may either serve it at room temperature, or cover it tightly, and refrigerate until serving time. (It will keep for several days if it is fresh to begin with. ) My Notes: I am the only one here that likes tofu, so this is nice in that I don't have to eat it up all at once! It is delicious, and I like the pieces in with a salad, plopped onto noodles, or just by itself. If you don't like tofu, Karin, I'm sure someone else will enjoy the recipe ;-) From Still Life With Menu by Mollie Katzen Rub pork well with dry marinade. Cover and refrigerate for 30 minutes to 24 hours. Preheat oven to 375F. Mix oil, garlic, and rosemary; rub over pork. Place pork in roasting pan; cook until thermometer inserted in thickest part of the meat registers 170F, about 30 minutes. Meanwhile, simmer consomme, wine, and green onions in a small skillet until reduced to 1/2 cup, about 25 minutes. Strain and return liquid to pan. Transfer cooked pork to a plate; tent with foil and let stand for 20 minutes. Set roasting pan over medium heat. Add 1/2 cup water and bring to a boil, scraping up any browned bits. Add consomme; return to a boil. Mix mustard and corn starch; whisk into pan sauce. Reduce heat and simmer until thickened, stirring constantly, about 1 minute. Cut meat diagonally into 1/3-inch thick slices. Arrange meat on warmed serving platter. Surround with vegetables of your choice. Pass sauce separately. 0000001919 0000001919 0000001919 0000001882 Mix together the wine,soy sauce and seasonings. Place steak in a long glass baking dish and pour marinade over meat. Cover and chill at least 12 to 18 hours,turning meat once or twice. Preheat broiler. Remove steak from marinade. Pat dry and broil 4" from heat for about 5 minutes on each side. To serve,cut thin slices diagonally across grain. Serve with rice. Yield:6 servings Calories:270 per serving. 2.50ts CUT THE TOFU INTO SLABS 1-inch thick--firm tofu often comes in pieces that size--and drain them: Set them on a bread board or the back of a baking sheet and raise 1 end; point the lower end toward the sink to let the water drain off. Cover the tofu with another tray and weigh it down with something heavy, such as a few cans of tomatoes. Let the tofu drain for about 1/2 hour. This will remove excess water and allow the marinade to penetrate without being diluted. While the tofu is draining, prepare the marinade. Simmer the mushrooms in the water for 15 minutes. Heat a small heavy skillet and toast the oregano or marjoram slowly until it is fragrant. Add the oregano and the remaining ingredients to the pot with the mushrooms. Bring to a boil, and simmer slowly a few minutes more. Remove the tofu from the draining board and arrange it in a single layer in a square or rectangular non-corrosive pan. Strain the marinade through a coffee filter or paper towel and pour it over the tofu. Cover with plastic or a lid and refrigerate at least 1 day, preferably longer. 2.00tb 9336 all-purpose yellow onion 1.00lg 9336 (8 ozs), finely chopped 0.00 9336 garlic cloves, 2.00 combine all ingerdients well. Mound batter by tablespoonfuls onto a lightly greased baking sheet. Bake at 400 degrees for 30 minutes or until done. 9336 fresh ginger root, peeled 2.00ts 9336 and finely chopped 0.00 9336 dried coriander 1.00ts Sift & mix the flour, baking soda, baking powder, cinnamon & salt. Add the oil & sugar. Mix well. Stir in the carrots & walnuts. Enusre that all is well mixed. Transfer to a greased cake tin approx. 20 cm X 20 cm. Bake at 350F for about an hour or until a knife inserted in the centre of the cake comes out clean. Cool for a few minutes on a wire rack. Turn out & let cool completely. 9336 To finish: 1 egg beaten 0.00 Ensure that the rice has been cooked ahead of time & is well cooled. Heat about 2 to 3 tb vegetable oil in a wok. When hot, add onions & garlic & fry for 3 minutes. Add the carrots & stir-fry for 2 minutes. Add the rest of the vegetables & continue to stir-fry for 2 or 3 minutes. Toss in the chili pieces & ginger root. Cook for a few seconds. Carefully stir in the cold rice. Lower heat & continue to cook, stirring occasionally for 5 minutes. Add enough soy sauce to coat the rice & cook for a further 5 minutes on low heat, stirring often to prevent sticking. Season if desired with salt & pepper. Serve when heated through. This goes great with spicy tofu dishes or works well on its own as a main dish in its own right. If you desire something hotter, add more chili pieces. Use pieces rather than powder because they are hotter. For a variation, I sometimes toss in a few strips of tofu just before adding the spices. 9337 Coarse sea salt or kosher Preheat oven to 350'F. Cream butter with cream cheese until smooth. Add sugar and beat until thoroughly blended, light, and fluffy. Add egg yolks and continue to beat until well blended. Add flour, one cup at a time, stirring well after each addition. Stir in vanilla. In a separate bowl beat egg whites until stiff, then fold into batter. Spoon into a well-buttered and floured 10" tube pan. Bake in preheated oven 45-60 minutes. 0.00--------- Heat oven to 325'. Place ham fat side up on rack in open shallow roasting pan. Roast uncovered 1 hour. Remove from oven. Score fat surface of ham lightly into uniform diamond shapes. Mix remaining ingredients; spoon over scored ham. Return to oven. Roast 40 with almonds. Bake uncovered until bubbly, about 25 minutes. 3.00c 9334 salt 0.50ts Combine all ingredients in a microwave-safe bowl. Microwave for 2 minutes. Stir. Pour into 8 x 8 inch bowl and let cool. 9334 unsalted butter, cut up 0.25c 9334 warm milk 0.75c 9334 vanilla extract 0.50ts Place butter in 9x9x2 inch dish. Heat in microwave on full power for 1 to 1-1/2 minutes or until melted. Blend in sugar and evaporated milk. Mix well. Cook in microwave on Level 8 (medium-high) for 15-17 minutes or until soft ball (see note below) stage is reached. Stir mixture frequently during cooking time. Blend in chocolate morsels, marshmallw cream, vanilla and nuts. Stir until smooth. Chill until firm. Cut into 1-inch squares. Store in airtight container. NOTE: the soft ball stage is when the candy syrup, when dripped into very cold water, forms a firm ball which does not flatten on removal from water. 3.00c 9335 yellow cornmeal 0.33c 9335 chili oil (hot oil) 0.33c 9335 extra-large egg Boil sugar, milk, butter, and salt to soft ball stage (234 - 238 F). Remove from fire. Add marshmallows. Cool to room temperature. Beat until thick and creamy. Add nuts, raisins, and flavoring. Pour into well-buttered, shallow pan. Cut in squares. Ella Davis, Pleasant Unity, PA. 9335 water, plus up to an 0.75c 9335 additional 1/4 cup to Put gelatin in top of double boiler; add cold water. When gelatin softens, add boiling water and stil well. Add sugar and salt. Put over boiling water and stir until sugar dissolves completely. Pour into large bowl of electric mixer and beat at high speed until misture is thick but not as stiff as beaten egg whites. Add vanilla. Meanwhile, spread flour 2" deep in a large pan. Push an egg (in shell) into the flour at intervals, making hollow spaces in which to mold the marshmallow mixture. Drop marshmallow mixture into the flour molds. Sprinkle flour lightly over top and put in cold place until set. Remove mixture from one mold and you have a half-egg. Trim the flat side of marshmallow half-egg to make it even. You can dip it in melted chocolate to cover and decorate with Regal Icing. Or you can put two halves together to make an egg, as follows: Dip the rounded part of a half-egg in melted chocolate; set aside to cool, flat (uncoated) side down. Trim flat side of second half-egg (to make it even), lift from mold and completely coat with chocolate. Quickly press its flat side against the flat side of the cooled half-egg and you have a whole egg. The chocolate will hold it together. When chocolate-coated eggs are cool, trim with Regal Icing put through cake decorator tube. Make ruffles around them to cover seam where the two halves join and to provide decoration. Write names of children on their eggs with the icing, or decorate with tiny designs pressed through fine tips of a cake decorator tube. Frosting my be left white or tinted in pastel colors. Makes 13 eggs (or 26 half-eggs). This recipe is from HOMEMADE CANDY by the authors of Farm Journal. 000010 2651 Rubbed oregano 1.00ts 000011 2651 Sour Cream, salted 1.00pt 000012 2652 Cook all ingredients, except marshmallows to soft ball stage. Remove from fire and beat until creamy. Add marshmallows cut up. Pour into buttered pan, mark in squares. 000002 2652 Onion; large, diced 1.00 000003 2652 Garlic; cloves, minced 2.00 000004 Combine sugar, water, cream of tartar, and salt. Boil to soft ball stage (236 F). Add marshmallows to egg white. Add sirup slowly, beating constantly, until thick and creamy. Add flavoring. The Household Searchlight 000006 2652 Paprika 1.00ts 000007 2652 Nutmeg 0.12ts 000008 On lightly floured surface,roll pastry to a 12" circle. Place in a 9" pie plate,turn under edge;flute. Drizzle apples with lemon juice. Toss with combined sugar,flour and cinnamon. Spoon into shell. Bake @ 450 degrees for 35 minutes. Reduce oven temperature to 350 degrees. Beat egg whites until soft peaks form. Gradually,add marshmallow cream,beating until stiff peaks form. Spread over apples,sealing to edge. Bake 10 minutes or until meringue is slightly browned. Cool and serve. Put gelatin and cold water in top of double boiler. Let gelatin soften. Put over boiling water and stir until gelatin is dissolved. Add sugar, stir until dissolved. Put this mixture in a large mixing bowl with the corn syrup and vanilla. Beat with electric mixer about 15 minutes, or until thick and marshmallow like. Combine cornstarch and sugar. Spread 1/3 of this mixture in the bottom of a 7x10x1 1/2" pan. Pour in marshmallow mixture, smooth with a spatula. Let cool at room temperature, about 1 hour. Run spatula around edges and turn out onto board spread with 1/3 of cornstarch/sugar mixture. Cut into squares, roll in remaining cornstarch/sugar mixture. Variation: Chocolate Marshmallows: Do as above but at about 7 minutes of beating time, add 3 tablespoons cocoa and 1/2 tsp salt. Continue beating for remaining time. Finish as above but add 1-2 tsp cocoa to cornstarch/sugar mixture. Thought all you Mothers of younger children might get a kick out of making these. I know my kids did. They thought I was a genius to be able to do it. 2654 Onion 0.50 000002 2654 Fresh chili 1.00 000003 2654 Turmeric 0.50ts 000004 2654 Salt 1.00ts Melt chocolate in a saucepan over a very low heat, stirring constantly until smooth. Add 1/2 cup of the sugar and 1/2 cup of the buttermilk. Stir until well blended. Cool thoroughly. Mix flour, baking powder, soda and salt. Cream butter, and gradualy beat in the remaining 1-1/2 cups sugar. Continue beating until light and fluffy. Add eggs, one at a time, beating thoroughly after each. Blend in about one-fourth of the flour mixture, then add the chocolate & vanilla. Alternately add the remaining flour and buttermilk, beating after each addition until smooth. Pour into two 9 inch greased & floured pans, and bake at 350 for about 40 minutes. I used a cream cheese frosting on the outside and filled the space between the layers with the chocolate frosting recipe on the Hershey's cocoa box. 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 veg 19363 `chaurice - A Hot Creole Sausage Pork Melt chocolate over boiling water; add 1 cup sugar and 1/2 cup buttermilk and stir over boiling water until sugar is dissolved. Cool. Sift flour once, measure, add baking powder, soda, and salt and sift together three times. Cream butter thoroughly add 3/4 cup sugar gradually, and cream together until light and fluffy. Add eggs and beat well. Add about 1/4 of flour mixture, mix thoroughly; add chocolate mixture and blend. Add remaining flour, alternately with buttermilk, a small amount at a time; beat very thoroughly after each addition. Add vanilla. Bake in greased 15x9x2- inch pan, in a moderate oven ( 35O degrees F. ) 30 minutes, or until cake is done. When cold, trim edges, cut in half crosswise, and put together as a two-layer cake, matching edges carefully. Spread tops and sides with Martha Washington's Fudge Frosting (See recipe). Or add chopped nut meats to part of frosting and use as filling. This recipe has been adapted to modern measurements from Marthas Washington's own recipe. It is an excellent choice for February parties or for any occasion where a deluxe cake is desired. l-Day-Long Crockpot Beef Crockpot 31111 6 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1.00 -1 -1.00 -1.00 -1.00 mea 19368 Amaretto Irish Cream Cheesecake-Rec.foods Cheesecakes Combine sugar, water, corn syrup, and salt in small saucepan. Bring quickly to a boil, stirring only until sugar is dissolved. Then boil, without stirring, until mixture forms a very soft ball in cold water (232 degrees F. Cool to lukewarm ( 110 degrees F. Melt chocolate in medium saucepan over boiling water. Add butter and vanilla. Remove from boiling water. Add syrup gradually, stirring constantly. Continue stirring until smooth and thickened. Place again over boiling water and stir until frosting is softened and of right consistency to spread. Remove from boiling water and spread on cake. If necessary, place over hot water to keep soft while spreading. Makes enough frosting to cover tops and sides of two 7 1/2x9-inch layers. .00 cak 19371 Apple Salad Diabetic Low-cal Fruits Lettuce 31122 8 -1 -1 -1.00 -1.00 -1.00 -1.00 -1.00 Blend. Strain. Add vinegar to make 3 cups. Bring to boil. Add: 1 package Sure-Jell. Add 5 cups sugar, all at the same time. Bring to a boil and stir constantly until it won't quit boiling. (Mary Alice says that when you start stirring, it will quit boiling-- Keep stirring until it keeps boiling. ) Add a few drops of food coloring--red or green. Skim, Pour into jars, cool and seal with wax. Serve with cheese and crackers as an appetizer. 31125 Mix raisins with water and heat slowly, covered for 5 min. Blend together sugar, flour, egg yolks, and salt. Add milk and vanilla. Cook in double boiler until thick and creamy. Add raisin mixture. Cool 3 minutes. Add extract and pour into cool shell. Cover with meringue made by beating together 3 egg whiltes, 1/4 tsp. cream of tartar, 6 Tb. sugar and 1/2 ts. vanilla. Bake at 400F for 10 minutes, or until meringue browns. 19363 -1/4 tsp. dried Cut chicken in pieces. Dip in eggs which have been seasoned and diluted with the water. Roll in bread crumbs. Fry pork in heavy roaster until crisp and brown. Add chicken. Brown slowly. Season with salt and pepper. Dot with butter. Cover. Bake in slow oven (325 F) about 3 hours, or until chicken is tender. Remove chicken. Make a medium thick sauce of drippings left in roaster. Serve with chicken. 6 servings. Florence Taft Eaton, Concord, MA. 19364 REGULAR LOAF ---- Salt and pepper to taste Bring water to boil. Add chicken-seasoned stock base and mix well. Add all ingredients through clam juice and simmer until vegetables are tender. Add remaining ingredients and simmer five minutes more. Makes about 4 quarts. For an especially elegant chowder add one dozen shucked Chesapeake Bay soft clams with final ingredients. From: Celebrate Preakness (Camperways) Shared By: Pat Stockett d 19364 Salt *Fresh or canned vegetables can be used. I have used fresh corn on the cob. Fry baccon and put into large pot. Brown stew meat in baccon grease and add to pot along with vegetables. Add vegetables. Bring to boil and simmer for 1 hour or until stew meat is done. Add salt and pepper to taste. Clean crabs by removing top shell and devil (lungs). Break crabs in half and add to pot along with Old Bay and boil slowly for half an hour or longer. The longer it cooks the better it tastes. 1936 GENTLY BLEND ALL INGREDIENTS, except the butter. Shape into 8-10 crab cakes and refrigerate 30 minutes. Melt butter in a large skillet and saute crab cakes until golden brown on all sides, 5-7 minutes. Serve with lemon wedges or an appropriate sauce. Active-Dry yeast 2.00ts k 19364 LARGE LOAF --------- 0.00--------- l Place sugar in a bowl with the almonds, add the eggs, lemon juice and the almond essence. Now go and wash your hands very well and wipe them extremly well (very dry). Mix the batter and make a ball with it. Now on a dusting sugar covered place the "ball" and by hand start to knead it until it is soft enough. Now is ready for use. Can be used on top of cakes and then coming the glace in fine stripes. 1.50ts p Wash peas well. Place in a bowl, cover with hot water & let sit for an hour. Drain. Place in a large pot, add 4 1/2 cups water & throw in the turmeric. Bring to a boil, stirring occasionally. Reduce heat to medium low, partially cover & simmer for 45 minutes. Remove from heat, beat with a wire whisk till the mixture is finely pureed. Stir in salt & set aside. When ready to serve, simmer puree over low heat till piping hot. Heat ghee in a skillet over medium high heat. When very hot, add cumin seeds & fry for 10 seconds. Lower heat, add onions & fry for 20 minutes, stirring constantly to prevent burning. Stir in red pepper & immediately pour in to the puree. Garnish with coriander. Serve with a potato dish, rice & bread. v 19364 REGULAR LOAF --------- 0.00--------- w 19364 LARGE LOAF --------- 0.00--------- Heat ghee in large pot. Add onion & garlic & fry till browned. Stir in ginger & fry for 2 minutes. Add garam masala, turmeric & chili, stirring for a minute. Stir in potatoes, salt & water. Mix well, bring to a boil & simmer for 8 to 10 minutes. Stir occasionally. Add mushrooms & peas & stir. Cook, covered, for 5 to 8 minutes. Remove lid, raise heat & cook till 3/4 of water has evaporated. Stirring constantly. Serve with dal. Yield: 6 Fluid Ounces (About 3/4 Cup) Influenced by the Muslims from India, as evidenced by the use of fragrant spices. Break the chilies and shake out the seeds. Soak the chilies in boiling water for 10 to 15 minutes. Heat the oil and fry the onions and garlic, over low heat, until they are soft and starting to turn brown. Add the shrimp paste and fry for a minute longer, crushing it in the oil with the back of a spoon. Remover from the heat and when cool, put it into the container of an electric blender with the soaked and drained chillies, lemon grass and galangal. Blend to a smooth paste, adding a little water, if necessary, to facilitate blending. In a dry pan, toast the coriander seeds until brown, shaking the pan or stirring frequently. Turn out and allow to cool while toasting the cummin and fennel seeds slightly. Pound all the seeds, in a mortar and pestle, to a fine powder. If using ground coriander, cummin and fennel, they may be combined and dry-roasted in a small pan, using low heat and stirring constantly to ensure they do not burn. Roast until they are a rich brown colour and have a fine aromatic smell. Combine with the pureed ingredients and add the ground cinnamon, cardamon, nutmeg and cloves. Bottle and store in the refrigerator. Wash lentils. Place in a deep pot with the turmeric & 5 cups of water. Bring to a bol, stirring often. Reduce heat to medium-low & simmer for 15 to 20 minutes. Turn off heat & beat lentils with a wire whisk to smooth the puree. Stir in the salt. When ready to serve, simemr the puree till piping hot. Heat the ghee in a skillet. When hot, add garlic slices & fry till they start to turn brown. Pour this over the lentil puree. Stir to mix & serve. Wash the Lentils well with plenty of water, put into a saucepan with enough water to cover. Bring to the boil and boil gently until the Lentils are soft. Meanwhile, heat the Ghee or Oil in a frying pan and fry the Onion and Garlic. When the Onion softens add the Coriander, Cumin, Turmeric, and Chili, mixing well. Cook for two minutes, then add the Cardamoms, Cloves, and Cinammon. Now add the Lentils together with any liquid they have been cooking in and stir rapidly to ensure the spices mix in well. Add a little more water if necessary. (This dish should be fairly liquid. ) Add the Salt and continue to cook for a further 5 minutes. Blend the Coconut with 2/3 Cup Water in a liquidiser and add to the pan. Chop the Tomatoes into quarters and add to the Dal just before serving. Preheat oven to 350F. Rinse wings well and pat dry with towel. Combine butter, honey, mustard, marmalade, cumin, turmeric, salt, allspice, ginger, garlic & curry powder in pyrex bowl. Heat mixture in microwave to dissolve ingredients, stirring well. Dissolve cornstarch in vinegar and stir into heated mixture. Dip wings, a few at a time, into the mixture and then place onto a cookie sheet or open casserole dish . Bake at 350F for 45 minutes on one side, basting occasionally. Turn wings over, sprinkle with sesame seeds and bake for an additional 30 minutes, then serve with rice (I drop a 1/4 tsp. of turmeric into the rice water before cooking). Note: For variety I will dredge the wings or thighs in a seasoned flour mixture and then paint the mixture on with a pastry brush before baking. Gives the skin a little more "presence". Bring cream to the boiling point in a medium saucepan. Remove from heat and add 12 ounces chocolate chips and instant coffee, cover. Allow to sit 10 minutes. Remove lid and stir. Add coffee liqueur. Allow mixture to cool 2 hours in the refrigerator. Shape into small balls on wax paper-lined trays and place in freezer. Melt remaining chocolate and allow to cool slightly. Dip balls in the chocolate and roll in the cocoa. Store in the refrigerator. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Mix together: Bake at 250 degrees for 20-30 minutes. Easy and moist! The recipe didn't say what size pan but you can use your own judgement on that. This was from a book compiled by the Women's Guild of Faith Lutheran Church in Plano, TX. Grace XYZQP rYh,: Combine the raisins, nuts, soda and hot water and allow to soak for 10 minutes. blend together the mayonnaise, sugar, vanilla extract, cloves and cinnamon. Fold this mixture alternately with the raisin mixture into the flour. Pour the batter into a greased and floured 9-inch square baking pan and bake in a preheated 350 degree F. oven for 35 to 40 minutes or until the cake tests done. From The Farmers Almanac 1976 Partially freeze the steak. Thinly slice across the grain into bite-size strips. In skillet,brown meat,half at a time, in hot oil for 2 to 4 minutes. Remove meat from skillet. Add sliced mushrooms to the skillet;cook for 2 to 3 minutes or until tender. Remove mushrooms. Add sherry,water and bouillon granules to the skillet;bring to boiling. Cook,uncovered,over high heat 3 minutes or until liquid is reduced to 1/3 cup. Combine yogurt,flour,sugar,salt and pepper;mix well. Stir the low fat yogurt mixture into the liquid in the skillet;stir in meat and mushrooms. Cook and stir over low heat until the mixture is thickened and heated through;DO NOT BOIL. Serve over hot cooked rice. Sprinkle the beef stroganoff mixture with snipped parsley,if desired. Makes 4 servings. VWh,: Season the hamburger well with salt and pepper and add the egg. Mix well. Mix in rice. To make sauce, melt the butter and add the tomato soup and an equal amount of water and add to onion. Add the parsley, celery, lemon juice, sugar, salt and pepper, and cook for 10 minutes. Wash the cabbage leaves and boil until tender. Put 2 Tbsp of meat mixture in each leaf and roll tightly. Secure each roll with a toothpick. Place in a saucepan and pour sauce over rolls. Cover pan tightly and cook slowly for 3 hours. Serve very hot. VVDMX Hcmap hcvt ( +gasp hdmxZY 6hhea $hmtx! PlocaQ Lmaxp name 0post8 qprep About 1 1/2 hours before serving,combine ground beef,bread crumbs,allspice,nutmeg,pepper and 1 tsp. salt by hand. With fingers,press mixture to bottom and side of 9" pie plate just to rim;refrigerate. In large bowl,using a potato masher,mix sweet potatoes with remaining ingredients and 1/2 tsp. salt until smooth. Spoon sweet potato mixture into pie shell,spreading to edge to seal. Bake in a 400 degree oven about 50 minutes or until knife inserted in center comes out clean. Makes 6 servings. Heat oven to 350 degrees. Mix meats together by hand in a large bowl. Add Worcestershire sauce, eggs, cracker crumbs, ketchup, water and soup mix. Mix by hand and shape into a loaf in a shallow baking dish. (For cleanup ease,use non stick cooking spray. ) Drape the loaf with bacon strips. Bake 1 1/2 to 2 hours or until done. Cool 10 to 15 minutes. Separate 2 packages of crescent roll dough into 6 rectangles (2 crescent forms make 1 rectangle). Reserve the remaining 2 for decorating. Overlap the triangles on a large floured surface to make a large rectangle. Gently,press together the seams and perforations. Place over meat loaf and mold to fit. Trim off excess dough. Use remaining rectangles to make a design for the top;cookie cutters may be used. Brush dough with egg white and return loaf to the oven for 15 to 20 minutes or until golden. Makes 6 to 8 servings. mix together and soke meat it it for at least an hour. Meat Marinade (John Schmitt) No written directions, verbal = mix, spread on meat, let sit until ready. Cook. TOSS THE MEAT with the flour and set aside. Heat the oil in a skillet over high heat until nearly smoking. Add the meat in batches and without crowding, brown well on all sides. Remove pieces as they are done and reserve on a plate. Discard the cooking fat and reduce heat to low. Add onion, celery, turnip and carrot. Cover and cook for 10 minutes. Add the garlic and wine, raise the heat and cook, uncovered, until the wine has reduced to almost nothing. Add the stock and continue to cook until reduced by about 2/3. Add the peas to the skillet and replace the meat and any juices that have collected on the plate. Add the salt and sage. Place in refrigerator to chill for 30 minutes. Preheat the oven to 375F. Line a 9-inch pie dish with your pastry and pour in the meat, vegetable and sauce. Cover the top of the pie with the rest of your pastry. Poke a few holes in the top to allow steam to escape during baking. Brush lightly with egg. Place in oven and bake for 30 minutes. Serve immediately. This meat sauce can be made in advance and stored in large quantities in the refrigerator. It will keep indefinitely. Use about 2 tablespoons per pound of vegetables or 1 tablespoon per cup of cooked vegetables. Crush the garlic. Heat the sesame oil in a large frying pan. Brown the meat and garlic in the sesame oil, stirring constantly for 10 minutes. Add the soy sauce and soup stock Simmer, uncovered, for 10 minutes. When the sauce has cooled, skim off the fat and store for use as desired. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright j Melt shortening in a large skillet over medium heat. Add onions, garlic, celery, and carrots, if desired. Saute until onions are golden. Add ground beef. Stir and cook until meat is browned. Add salt, pepper, worcestershire sauce, ketchup and "hot" ketchup. Cover and simmer 20 minutes. Drain excess fat. Cool and put into five 1-pint containers leaving 1/2-inch space at top. Cut through mixture with a knife several times to remove air spaces. Seal and label containters MEAT SAUCE MIX and freeze. Use within 3 months. Makes about 5-pints of MEAT SAUCE MIX. Preheat oven to 400 degrees F. (205 degrees C. Combine all ingredients in a large bowl. Shape mixture into 1-inch meatballs. Place meatballs on ungreased baking sheets and bake 10 to 15 minutes until browned. Remove immediately and drain on paper towels. When cooled put about 30 meatballs each into five 1-quart containers leaving 1/2-inch space at top. Seal and label containers. Freeze. Use within 3 montshs. Makes about 144 meatballs. Servings: 4 Combine ground beef, farina, minced onion, parsley, parmesan cheese, egg and tomato paste. Form into 12 meatballs. (Easier if you wet your hands before forming balls. ) Bring beef broth and water to a boil, add meatballs, celery, carrot and sliced onion. Cover and simmer for 45 minutes or until vegetables are tender. @SVW3 * See Sowest 2 for recipe. ~------------------------------------------------------------------------- Prepare Chipotle Sauce and set aside. Mix remaining ingredients together and shape into 1 1/2-inch meatballs. Heat sauce and meatballs to boiling; then reduce the heat. Cover and simmer until meatballs are done, about 20 minutes. Serve with hot cooked rice or noodles, if desired. N`+J( Place Dried Beans in Water & Soak Overnight. Change Water. Add Water 3 OR 4 Times The Volume Of Beans. Simmer For 3 Hours & Drain. Combine Beans, 6 Cups Water, 1/3 C. Chopped Onion, Minced Garlic, Bay Leaf & Tomato Paste & Simmer 2 Hours. Heat Oil in A Separate Pan, Gradually Stir in Flour, Chili Powder, Cumin, 1/3 C. Onion & Garlic Powder. Heat 5 Min. Stir Into Beans & Cook 1 Hour Until Beans Are Soft & Chili Is Thickened. Add Salt & Pepper. May Be Served Over Rice OR With Tortillas If Desired. (Fat 4. 5 Chol. Soak the bread in the milk and set aside. With your hands, mix the ground meats together with the egg, ketchup, Worcestershire sauce, mustard and onion. Mix in the soaked bread. Form into 4 patties. Grill or broil 4 inches from a high fire until browned and cooked to a desired degree of doneness. Cook approximately 8 minutes per side, until browned and firm. For the last 2 minutes of grilling, place the buns, cut sides down, on the grill to toast the interior surfaces lightly. Serve the burgers on the toasted buns. Per serving: 530 calories, 25 g carbohydrate, 25 g fat, 210 mg cholesterol, 480 mg sodium. Combine the first 6 ingredients in a large bowl, blending well. Pat the meat mixture into a 9 X 5 X 3-Inch loaf pan. Bake, uncovered, in 350 Degree F. oven for about 1 hour or until the meat is cooked through. Let stand for 10 minutes before draining the fat and removing the meat loaf from the pan. Combine the remaining ingredients in a small bowl. Slice the meat loaf into 1/2-inch slices and spoon the tomato mixture over the slices. Serve with Mexican Rice. Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the bottom. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. Sprinkle medallions with salt aand pepper. Heat butter in large skillet over medium heat. Add medallions and saute' for 2 to 3 minutes on each side, or until no pink remains. Transfer medallions to a platter. Cover with foil and keep warm. Add green onions and mushrooms to skillet, and cook until softened. Add cream, lemon juice and any pork juices accumulated on the platter. Scrape bottom of the skillet to loosen browned particles. Simmer until thickened. Stir in sour cream, horseradish, parsley; salt and pepper to taste. Do not boil. Remove from heat. Pour sauce over pork. Serve immediately. Place pork slices on a flat surface. Pound lightly with a mallet. Sprinkle with salt and pepper. Combine ginger, thyme, vinegar, bay leaf, clove, wine, and honey in a bowl and blend well. Place sliced pork in a dish and pour mixture over it. Marinate for 10 minutes. Drain the pork medallions and pat dry. Reserve marinate. Place meat in a single layer in skillet in the hot oil. Cook for 5 minutes, turn and cook for 5 minutes more over medium high heat. Reduce heat and cook meat for 2 minutes more. Transfer meat to a dish and keep warm. In skillet add the shallots and cook stirring until wilted. Add the reserved marinate and cook, stirring and scraping the botton. Cook until marinate is reduced to 3/4 its original amount. Swirl in the butter and pour the sauce over the medallions. Remove bay leaf and sprigs of thyme before serving. Heat oven to 350 degrees. Melt 2 tbsp. butter in heavy roasting pan. Season veal with salt and pepper. Brown meat on all sides over medium high heat,about 5 minutes. Place in oven;roast about 30 minutes,until thermometer inserted in thickest portion registers 140 degrees. Baste with butter several times during roasting. Remove meat from oven,cover loosely with foil and allow to rest in warm place for 15 minutes before slicing. Slice into 1/4" thick medallions and serve 2 per person with Pistachio Butter Sauce spooned over top. Serves 8 to 10. PISTACHIO BUTTER SAUCE In small,heavy saucepan,combine shallots,wine,vinegar,water,salt and pepper. Bring to boil. Reduce heat;simmer until mixture is reduced to about 2 tbsp. Cool slightly. Over lowest possible heat,begin whisking in the pieces of cold butter,1 at a time. Do not add more butter until each piece is incorporated. The sauce will have the consistency of heavy cream after all the butter has been added. Whisk in the garlic and pistachios. Taste and adjust seasoning,if necessary. Makes about 1 1/2 cups. Sauce may be kept lukewarm in double boiler. At serving time, place over heat and whisk in 1 tsp. cold water at a time until desired consistency is achieved. This goes really well with a salad on the side, particularly an Israeli or Middle Eastern-type salad. Cover bottom of dutch oven with olive oil. Dice onion and garlic. Saute on medium till onions are transparent. Mix a little salt, some pepper, 1/4 bottle cumin, some allspice, a little garlic powder, and minced onion. Distribute over chicken. Move onions to side of pot. Brown chicken. (If it doesn't all fit, do it a little at a time. ) Replace all chicken in pot. Pour in two times water for rice (Should almost cover chicken. Boil about 15 minutes. Throw in uncooked rice (not minute rice), moving chicken to make sure rice goes under it, but don't stir. Cut 1 lemon in half, talke out seeds, squeeze juice into pot, then add lemon halves. Cover and simmer. Check after about 1/2 hour. When rice is cooked it's done. In a small frying pan, heat a little olive oil. Add almonds and raisins. Keep cooking and stirring till almonds get brown and raisins lighten and puff up. Serve over chicken mixture. XYZPRQ f9H uR u8PfQfh If your barbecue cannot accommodate everything at once, grill the vegetables first - they can be served at room temperature. Prep time: 20 minutes cook time: 1 hour Mix 1-1/2 tbsp of the fresh rosemary with the minced garlic and spread half of the mixture underneath the skin of the chicken. Rub the chicken with the remaining garlic mixture, cover, and refrigerate for at leat 2 hours or overnight. Remove and discard the papery outer skin from each head of garlic, leaving the heads intact. Place the garlic heads,remaining rosemary, and the 2 tsp oil on a 14 inch long sheet of heavy duty foil, and seal tight. Set a grill 6 inches above white hot coals. Sprinkle the chicken with half of the pepper and place on the grill along with the packet of garlic. Cook, turning often, for 30 minutes or until the chicken is no longer pink on the inside. Meanwhile, mix the 2 tbsp oil with the parsley and remaining pepper. Brush over the tomatoes and eggplant slices. Move the chicken and packet of garlic to the edge of the grill, then place the tomatoes and eggplant slices in the middle. Grill, turning once, for 15-20 minutes or until the eggplant is tender. About 5 minutes before the eggplant is done, add the bread slices and grill, trunign once, until lightly browned. Arrange the chicken,tomatoes, eggplant and bread on a large platter. Separate the heads of garlic into cloves, squeeze each clove to extract the pulp, and spead on the toast and vegetables. Serves 4. Bring lentils and water to a boil. Reduce heat and simmer, covered, while preparing the vegetables. Meanwhile, in small frying pan cook onions in 1/4 cup vegetable oil and the olive oil over medium heat. When onions start to brown, about 10 minutes, add green pepper and cook together for about 2 minutes. Add onion-pepper combination and oil in which they were cooked to lentils. cook lentils about 40 minutes. Season with salt; pepper, allspice, cumin and cinnamon. continue to cook, covered, stirring frequently, about 20 minutes. Blend garlic with 1/4 cup vegetable oil in a blender or with mortar and pestle until pureed and well blended. When lentils are tender, add cilantro. Turn off heat. Then add garlic-oil puree. Stir well. After a minute, add lemon juice. Taste and correct seasonings if necessary. Serve immediately. Prepare pasta as directed on package; drain. meanwhile, cook and stir red peppers, onion, garlic and pepper in hot oil until tender. Stir in remaining ingredients; heat. Toss with pasta. Wash chicken; pull of all fat that can be removed. Drain well. Place breast side up, on large piece of heavy duty aluminum foil in a baking dish or roasting pan. Combine rosemary, sage, salt and pepper. Season cavity of bird with half the mixture, saving the rest to season outside. Mix lemon juice and olive oil. Spoon 2 Tbs inside cavity; pour remainder over bird. Sprinkle with remaining herb mixture. Bring foil edges together;fold over several times, closing tightly. Place in preheated 450 degree oven for 1 hour. Remove from oven; reduce heat to 375 degrees. Open foil wrapping; baste chicken with pan juices. Return to oven to brown to golden color and finish roasting, about 15 to 30 minutes. Test poultry for doneness. It should be well done. The flesh should be no longer pink, with an internal temperature of 185 degrees. A fork can be inserted with ease and juices will run clear at leg joint. Remove to platter for serving. Makes 4 to 6 servings. Partially freeze beef, thinly slice across grain into bite-size strips. Combine water, vinegar, onion, pepper and red pepper. Add meat, Mix well. Marinate 15 minutes @ room temperature. Cook pasta according to package directions. Drain;toss with butter. Keep warm. Drain meat,reserving marinade. Stir cornstarch into reserved marinade; set aside. Stir-fry garlic in 2 tbsp. oil for 30 seconds. Add meat;stir fry 3 minutes. Remove. Add remaining oil. Add frozen vegetables;stir-fry 4 minutes. Add mushrooms;stir-fry 1 minute. Stir marinade mixture;add to skillet. Return meat. Cook and stir until bubbly. Cook 2 minutes. Arrange pasta and meat on platter. Sprinkle with cheese. Serves 4. Place the squash on the side on a cutting board. Using a sharp knife, cut its stem end off, then halve it (if necessary use a mallet to force the blade of the knife into the squash). Scoop out the seeds and fibers from each squash half, the scrape the flesh to remove clinging fibers. Cut each half into 1 1/2 inch wedges and peel the hard skin off. Cut the meat into 1 1/2 inch pieces and set aside. Measure out the spices and place them right next to the stove in separate piles. Heat the oil in a large skillet over medium-high heat until very hot. Add the fenugreek seeds and fry until they turn dark brown (about 10 seconds) add the asafetida, coriander, and pepper. Stir once and immediately add the squash. Stir rapidly to distribute the spices (about 3 to 4 minutes). Sprinkle on salt to taste; stir. Lower the heat and cook, covered, until the squash is cooked but still holding its shape (about 15 minutes). Uncover and sprinkle on the mango powder. Reduce the heat to medium and turn-fry for 2 minutes. Add the jaggery and cook until it melts and coats the vegetables (3-4 minutes). Serve warm, at room temperature, or cold. Classic Indian Vegetarian and Grain Cooking, Julie Sahni per Mimi Taylor. GDI32.DLL pfnSelectPalette pfnRealizePalette USER.EXE USER32.DLL MsgThkConnectionDataLS ConvertObjDescriptor OLETHK32.DLL Add all ingredients to a blender & blend for a couple of minutes. Pour into 4 chilled glasses & serve. * NOT Uncle Ben's converted type or the precooked type. ** When using substitutions (see below) always remember to keep the proportions of rice to liquid the same. Heat the oil on med-high in a large skillet or 4-5 quart pot. Add the garlic and sautee about 1 minute. Add the rice and fry it, stirring frequently, until the rice is golden brown. Add the liquid and stir. When it comes to a boil, lower to a simmer, stir once more and cover. Cook until all water is absorbed. This is the basic recipe, and there is a lot more you can do with it. For example: Substitute 1/2 cup tomato juice, or a pureed tomato, for part of the liquid. Substitute part of the liquid with black bean soup broth. Add 1/2 cup frozen peas and carrots. Add 1/2 cup sliced mushroom and green onion. Use beef or other broth instead of chicken. Add 1/2 cup cooked chick peas(garbanzo). Substitute part of the rice with some vermicelli. The possibilities are really endless if you use your imagination. Just stick to the basic recipe and proportion of rice to liquid. From Melanie Miguel PQPRV Mix eggs, breadcrumbs, onion, V8 juice, green pepper and seasonings in a large bowl until well combined. Add meat, 1/4 pound at a time, and mix until combined. Shape into two round loaves and place two strips of bacon in an X across each. Place on a rack in a roasting pan and bake at 350F for 1 hour. (This is a healthy meatloaf. Calories are reduced by baking loaves on a rack so the fat runs off!) Servings: 8 t Microwave butter in pieplate,covered,for 1/2-1 minute on HIGH or until melted. Mix in crumbs and 2 tablespoons sugar;press onto bottom and sides of pie plate. Microwave on High for 1 1/2 to 2 minutes or until hot. Arrange peaches in crust. Microwave cheese in glass bowl 1 minute on MEDIUM,or until soft. Blend in remainding ingridients,except jam;pour over peaches. Microwave at High 3 1/2 -4 1/2 minutes or until edges are set,rotating once. Cool. Spoon jam on pie. or until soft. Chunky fruit preserves enlived a plate of cheese and crackers. Or try them with roast pork. In a large kettle, place peaches and cantaloupe. Simmer 30 minutes,stirring gently to prevent sticking. Add sugar, lemon juice and syrup and boil rapidly until mixture thickens; stir to prevent sticking. Stir in ginger and pecans and pour into hot sterilized jars. Seal with 2 layers of paraffin. Cool, cover and store in cool, dry, dark place. Fills about 10 small jars. Quarter cantaloupe melon; remove seeds and outer rind. Cut melon into small pieces. In blender or food processor, process melon until smooth; transfer to a bowl. Grate rind from orange and reserve for garnish. Squeese juice from orange; add to the bowl along with the cream, sugar, salt and ginger. Cover and refrigerate for at least 4 hours or until chilled. Sprinkle with the grated orange rinds. Canadian Living Cooking Collection. In salad bowl, combine first four ingredients. Add dressing and toss. *Mesclun is a mixture of shoots and leaves from slightly bitter lettuces--endive, mache, arugula, dandeline and oak leaf. Cook the chicken breasts and remove the meat from the bones. Cut into bite-sized pieces and place in the bottom of an oblong casserole dish. Combine the broth, chicken soup and bouillon; heat. Pour over the chicken. Add the peas and carrots TOPPING: Mix the ingredients and pour over the chicken mixture. Bake in a 400 F oven for 40 minutes or until the top is golden. Pam Greenstein [Double - ly Delicious; Columbia Mothers of Twins Club] Posted by Fred Peters. Scald the milk in a saucepan. Pour over the shortening, sugar and salt in a large mixing bowl. Cool to lukewarm. Sprinkle the yeast over the lukewarm water and stir to dissolve. Add the yeast mixture, 3 cups of the flour, and eggs to the milk mixture. Beat, using an electric mixer set on medium speed, for about 2 minutes. Gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out on a lightly floured surface and knead until smooth and satiny, about 8 to 10 minutes. Place the dough in a greased bowl, turning once to grease the top and cover. Let rise in a warm place until double, about 1 hour. Punch the dough down and divide the dough into thirds, then let the dough rest for 10 minutes. Divide each third into 12 pieces and shape each piece into a ball. Place 12 balls, equally spaced, in a greased 9-inch round cake pan. Repeat for the remaining two thirds. Cover and let rise until doubled, 45 to 60 minutes. Bake in a preheated 400 degree F. oven for 12 to 15 minutes or until golden brown. Remove from the pans and cool on wire racks. SQSPW Remove bones, fat, and gristle from 3 pounds shoulder of pork and cut the meat into 1-1/2 to 2 inch cubes. If more meat is needed to fill a spring-form pan, add more lean pork. Place the bones and trimmings (without the fat) in a kettle with a pig's foot. Add 1 onion, sliced, a pinch of thyme, 1 tsp. salt, a little pepper, and water barely to cover. Cover and simmer slowly for about 3 hours. While the broth is cooking, prepare the following dough: Put in a saucepan 3/4 cup leaf lard, 1/2 cup water, and a pinch of salt. Bring the mixture to a quick boil and boil for 3 or 4 minutes over a brisk flame. Stir in, all at once 3-3/4 cups bread flour, sifted with the pan. Remove from fire and continue to stir until the dough is cool enough to knead. Place it on a floured board and knead it until perfectly smooth. Cover with a dry cloth and let stand in a warm place for 30 minutes. Then knead the dough again for 2 minutes. Roll out 2/3 of the dough and line a spring-form pan with it. Fill the dough-lined mold with the diced meat to within 1 inch of the top. Adding 1 onion, finely chopped, and salt and pepper to taste. Pour in 1 scant cup cold water and dot the surface of the meat with bits of butter. Roll out the remaining dough and arrange the top crust so that you can overlap the paste which lines the pan. Moisten the edges and crimp them together securely with the fingers. Make a hole in the center of the top crust and bake the pie in a slow oven (300) for 2 hours, brushing the top with beaten egg mixed with a little milk 30 minutes before removing from oven. Strain the pork broth, skim off the fat, and, if necessary, let it boil briskly, uncovered, until it is reduced to about 2 cups. Pour the hot broth through a funnel into the hole in the center of the pie. Remove the pie from the pan, cool, and keep it in the refrigerator for at least 1 hour. Makes 8 cups (not 8 servings) Combine all ingredients in a large saucepan. Bring to a boil and simmer 5 minutes, stirring frequently. Refrigerate or freeze in recipe size portions. (Dark or light raisins may be used in place of currants, and ground cloves substituted for mace. ER) Note: Processing mincemeat is recommended for long term storage 1-2 years. Spoon into pint sealers. Process 30 minutes in a boiling water bath. From Blue Ribbon Cookbook, Winnipeg Manitoba 1905 - Mince Pie Hints Dried apples soaked in water a few hours make a very fair substitute for fresh apples in mince pies. Dried cherries and other fruit prepared with sugar can be soaked 10-12 hours in a very little water and then both water and fruit used instead of raisins. They will be much cheaper and will answer very well. Economical housewives will often find hints like these very serviceable. Brown ground beef and drain thoroughly. Put in a large cooking pot. Add remaining ingredients. Simmer for 2-3 hours, stirring occasionally. It is even better after sitting overnight. Grate some Cheddar cheese and dice some onions for garnish. This is a very easy chili to make if your time is limited. Cook it up in a large pressure cooker with the lid off. This is handy when you need to take the chili to a party. Just screw on the lid and go. Mensans are not necessarily good judges. they'd eat anything. the furniture, hostess, pets, small children, the centerpiece. Beat egg whites until they hold their shape. Gradually add sugar which has been sifted with cocoa, cream of tartar, and flour. Add the flavoring. Mix just enough to obtain a uniform blend of ingredients. Pour into well-oiled shallow pans. Bake in moderate oven (350 F) about 35 minutes. Remove from oven and when cool put layers together with boiled icing. Chopped nuts or coconut may be combined with the icing. U9~,tf *Set a measuring cup in hot water & add glucose. Stir until warm and thin. Add as directed above. **Add almond extract and vanilla to taste. Add this only at the end, to prevent icing from breaking down. Don't add butter flavor, may contain fat! Using "fine" sugar & salt is not necassary as long as you aren't going to press the icing through very fine decorating tips <#1,0,00, or 000>. I use regular. This icing is like the insides of marshmallows without the coating. It is the same as 7-minute icing without the cooking time. ***Be sure all utensils used are grease-free. Any bit of grease will break the icing down to soup. Very good-tasting. Great to use this type when adding coconut because it never crusts. Great to decorate with. Makes wonderful flowers, but remember, they don't crust. I have made flowers with it & they would crust ~ after a few weeks, but every time it rained, they got sticky again. This icing is the type used by professionals who do lots of big figure-piped characters, since it is sooo smooth & especially since it is sooo light-weight. Combine all ingredients and simmer 5 minutes. Combine all ingredients and simmer 5 minutes. Combine avacado, 2 tablespoons Pace Thick & Chunky Salsa, lemon juice, salt; mix well. Stir in tomato. Spoon evenly onto rimmed 9" serving plate or into 8" pie plate; cover and chill. To serve, spread sour cream over top. Spoon remaining Pace Thick & Chunky Salsa over sour cream; sprinkle with cheese and olives. Serve with chips or vegetable dippers. Makes about 3-1/2 cups. peppers (4 ounces) Fresh coriander (cilanto) leaves In a large skillet, heat oil over medium-high heat. Add the frankfurters; saute until browned. With a slotted spoon, remove from pan and place on one side of serving dish. Keep warm. To drippings in skillet, add onion and garlic; saute 2 minutes. Add tomatoes and their liquid, beans and their liquid, the salsa, rice, chili powder, and 1/2 cup water. Bring to boiling; reduce heat and simmer, covered, 15 minutes, or until rice is cooked. Spoon rice mixture next to frankfurters on platter. Sprinkle cheese over rice. Garnish with cilantro leaves. Place tortillas on lightly greased baking sheet. Sprinkle one tortilla with 1/2 cup cheese; top with half of the VEG-ALL, tomato, onion, pepper, and chilis. Sprinkle with 1/2 cup cheese and top with 1/2 of the olives. Repeat proceure with second tortilla. Bake at 425'F. approximately 10-12 minutes, until cheese is melted and tortillas are crisp. Cover the beans with water and soak overnight. In the morning, drain the beans and cover with fresh water. Bring to a boil, then simmer for about an hour. Place the peppers, onion, garlic powder or garlic in a saucepan and heat, covered, over low heat (no need for oil, the vegetable juices that are released will keep everything from sticking to the pan. ) Add the tomatoes and spices and molasses, and simmer for about ten minutes, stirring occasionally. Preheat the oven to 375 degrees. Drain the beans and place them in a large casserole dish. Pour the tomato mixture over, and stir gently until beans and sauce are mixed. Bake, uncovered, for 3 hours, until mixture is no longer soupy, and beans are soft. Serves 6. Served with 1/2 cup of rice, you have a complete protein, and the dish racks up only 446 calories per serving and a measly 1. 35 g fat. Another suggestion would be to use cooked corn - it adds the same number of calories as the rice, and only 1 g fat to the existing 1 and a smidge. And it's yummy, too. "Mexican meals don't usually include cake, but this one--made with bean puree and lots of fruit and spices--would fit right in with Mexican food!" Jean's Beans by Jean Hoare page 112. BEAN PUREE Start with 1 cup of dried beans or a bit more if using large white limas and you plan to take off the skins. Extra bean puree may be frozen-it looks like mashed potato. Quick Soak - Wash beans, use 3 cups of cold water for each cup of beans and bring slowly to a boil. Boil gently for 2 minutes. Remove from heat, cover and let stand for 1 hour. Drain off soaking water. Cover with fresh cold water, bring to a boil for 10 min, reduce heat and simmer about 30 min until tender. Drain. Remove lima bean skins and discard any hard beans. Grind through a foodmill, puree in a blender or food processor. You may have to add a bit of liquid saved from the cooking process to get the mixture moving. Force the puree through a sieve about 1/4 cup at a time if you want a very smooth puree. Puree only keeps a day or two in fridge so freeze any that you are not going to use for the recipe. Preheat oven to 350F. Grease and flour the bottom only of a 9x13 inch rectangular pan. Cream butter with sugar. Add egg and beat well. Blend in bean puree and vanilla. In a separate bowl, combine flour, baking soda, salt, and spices. Mix with the apple, raisins, and nuts. Add dry ingredients and fruit to creamed mixture and blend well. Pour batter into prepared pan and bake 35-45 min or until cake tests done when tried with a toothpick. Mix icing sugar with enough milk or fruit juice to make a thin glaze; drizzle over the still-warm cake. Keep in the refrigerator. (My notes - I would make this again but leave off the glaze as it is quite sweet. ) Shared by Elizabeth Rodier Place bacon pieces in a 1-1/2 quart glass casserole. Microwave 3-4 minutes or until crisp. Remove bacon and set aside. Place beans in blender and blend until smooth; pour into bacon drippings. Stir in remaining ingredients except bacon. Cover with glass lid or plastic wrap. Microwave for 7-8 minutes or until mixture is hot in center. Sprinkle top with bacon pieces. Mexican Bean Sandwich Use chili powder to your personal taste. Salad dressing should be low-fat mayonnaise type. Beans should be cooked, drained, unsalted, chopped. (If you use canned beans see the dietary changes below. ) Mix vinegar, chili powder and onion powder with salad dressing in bowl. Add beans and celery; mix well. Soften tortillas in heated frying pan for about 1 1/2 minutes. Turn if necessary. Place half of bean filling onto each tortilla near one edge. Top with lettuce and tomato. Roll up. Makes 2 servings - one sandwich each. Per serving: 175 calories, 3 g fat (15%), 1 mg cholesterol, 53 mg sodium. If using canned drained beans, sodium will be 318 mg for pinto beans and 282 mg sodium for kidney beans. This combination of raw vegetables and seasonings makes a tasty sandwich that's high in fiber and low in fat. Using a wooden spoon, stir a cup of sugar into frypan until caramelized. Add water. Stir until sugar dissolves. Add remaining sugar, milk, and salt. Plae over low heat and stir until mixture boils. Cook, stirring until it reaches softball stage. Remove from heat. Cool to lukewarm, without stirring. Add orange peel. Beat until candy loses gloss and holds its shape when dropped from spoon. Pour into lightly buttered 8-inch square pan and cut when cool. Prepare the burgers according to their recipe, replacing ice water, steak sauce or milk with 1/3 cup of the salsa. Add the chili powder, cumin and cilantro to the ground meat mixture. Serve the finished burgers on buns topped with cheese, lettuce and remaining salsa. Per serving: 134 calories, 5 g carbohydrate, 10 g fat, 0 mg cholesterol, 345 mg sodium. Melt cheese and when HOT, add remaining ingredients; serve. Mix the chilli powder with the celery salt, brown sugar, red wine vinegar, worcestershire sauce, tomato ketchup, chicken stock and tabasco sauce. Deeply score the chicken and arrange in a flameproof dish. Pour over the chilli mixture, heat the grill to high and cook the chicken for 5 minutes. Reduce the heat and cook for 10 minutes on each side. Baste the chicken thoroughly with the chilli sauce and grill for a further 10 minutes or until the meat is tender and the juices run clear. Transfer the chicken to a warmed serving dish and spoon over any sauce from the grill pan. Top each portion with a generous dollop of natural yoghurt. Garnish with coriander or parsley sprigs and serve with a salad. Calories: 240 per serving Heat oven to 425 degrees. Place oats,parsley and seasonings in blender or food processor;blend about 1 minute,stopping occasionally to stir. Coat chicken with oat mixture. Place on rack in 15 x 10" jelly roll pan;gently,brush entire surface of chicken with margarine. Bake 35 to 40 minutes or until juices run clear when chicken is pierced with fork. Meanwhile,combine remaining ingredients;mix well. Serve with chicken. Makes 4 servings. * To taste. ~------------------------------------------------------------------------- Cook and stir the onion and garlic in the margarine in a 3-quart saucepan until the onion is tender. Stir in the remaining ingredients except the cilantro. Heat to boiling, stirring once or twice, then reduce the heat and simmer, covered, 16 minutes. (DO NOT lift the cover or stir. ) Remove from the heat and fluff the rice lightly with a fork. Recover and let steam for about 10 minutes before adding the cilantro. * Use either 1 or 2 of the chiles that have been seeded and chopped. ~------------------------------------------------------------------------- Cook and stir the chiles and onion in the margarine in a 10-inch skillet until the onion is tender. Stir in the remaining ingredients, cook, stirring occasionally, until heat through, about 4 minutes. Boil milk, sugar, butter, salt and soda. Add the carmelized sugar to the boiling mixture. Cook to soft-ball stage. Cool. Beat, and add vanilla and nuts. Prepare the sauce by browning the onions and garlic on the oil. Add the remaining ingredients and simmer for 10 minutes, stirring occasionally. Tear off four 12 inch lengths of extra wide aluminum foil. On each length of foil place 1/4 of the meat, top with 1/4 of the vegetables and pour over 1/4 of the sauce. Bring the edges of the foil up and leaving room for the expansion of the steam, seal well with a double fold wrap. Turn ends tightly. Place the packets on a preheated gas barbecue over medium heat and cook until the meat is tender (1 to 1-1/2 hours), turning the packets frequently. When the packets are ready to serve, cut open and top each with 1/4 of the cheese and green onion. Melt butter in a medium skillet at medium heat. Add mushrooms and green pepper. Cook and stir until lightly browned. Mix with drained tomatoes and bacon. Spread in bottom of 4 individual baking dishes. Carefully break 1 egg into each dish. Sprinkle lightly with salt and pepper. Bake uncovered, at 350F (180C) for about 20 minutes until eggs are set salt, pepper Heat oil, add fideo and cook until lightly browned. Add onion and cook until tender. Add garlic, tomato sauce and water and season to taste with salt and pepper. Bring to a boil. Lower heat, cover and simmer for 10 minutes. Thats the plain version. we always added ground beef to ours. we would fry it on the side. then add the cook, drained beef when you add the garlic etc. Real good. Place beef flank steak in utility dish. Combine lemon juice,olive oil,jalapeno peppers,cilantro,salt and pepper; pour over steak,turning to coat. Cover and refrigerate 6 to 8 hours or overnight. Prepare Linda's Salsa Sauce and Mock tamales. Remove steak from marinade and place on grid over medium coals;reserve marinade. Place mock tamales around edge of grill. Grill steak 12 to 15 minutes to desired doneness, turning once and basting,occasionally,with marinade. Turn tamales halfway through cooking time. Place steak and tamales on serving platter. Spoon 1/4 cup Linda's Salsa Sauce over tamales. Garnish platter with lemon slices,jalapeno peppers and cilantro sprigs. Carve steak across the grain into thin slices. Serve with remaining Salsa Sauce. Serves 6. Linda's Salsa Sauce: Process 2 tomatoes,hull and tough skin removed and 3 large cloves garlic,peeled,in food processor or blender until pulverized. Combine tomato mixture,2 plum tomatoes finely chopped;3 plum tomatoes,coarsely chopped,3 jalapeno peppers,thin sliced;1/4 cup coarsely chopped fresh cilantro; 1 tbsp. fresh lemon juice;and 1 tsp. freshly ground black pepper. Refrigerate,covered,1 hour or overnight to blend flavors. Makes 2 cups. Mock Tamales: Combine 1 cup ( 4 oz. ) EACH: grated sharp Cheddar cheese and Muenster cheese and 2 tbsp. minced green onion with tops. Divide mixture evenly and put in center of each of 6 - 7" flour tortillas. Fold bottom side of tortilla over filling. Fold two sides over filling;then fold top side over filling,envelope fashion. Wrap each tortilla in 8 by 12" piece of foil,twisting each end. Makes 6. Combine all ingredients, mixing well. Spread into an ungreased 8"^ square baking pan. Bake at 350 F for 30 minutes. Makes 64 one inch squares. Per square: 35 calories, 2. 3 g protein, 2. 8 g fat, . 3 g carbohydrate, 21 mg cholesterol, 52 mg sodium In a large skillet, brown ground beef; drain fat. Add taco seasoning mix, seasoned salt, tomatoes, tomato sauce and chiles; blend well. Bring to boil. Reduce heat and simmer, uncovered 10 minutes. In a small bowl combine ricotta cheese with eggs. In bottom of 13x9x2 inch baking dish, spread 1/2 of meat mixture. Top with 1/2 of tortillas; spread 1/2 of ricotta cheese mixture over tortillas and top with 1/2 of grated montery jack. Repeat layering, ending with grated cheese. Bake, uncovered in 350 degree oven 20 to 30 minutes or until hot and bubbly. Let stand 10 minutes before cutting into squares. Simple syrup: Combine the sugar and water in a saucepan, and heat until it barely begins to boil. Remove from heat and cool. Combine one cup of syrup and one cup of lime juice in a pitcher. Add enough water to make up a half gallon. Serve over ice. $?<1t2j Combine meat, oats, eggs, worcestershire sauce and pepper; mix well. On wax paper, press meat mixture into 20 x 10 1/2-inch rectangle. Combine cream cheese and chilies; mix well. Spread cream cheese mixture over meat mixture to within 1 inch of outer edge. Roll, jelly roll fashion, starting at narrow end. Place in 12 x 8-inch baking dish. Bake at 350 F, 40 minutes. Top with salsa; continue baking at 10 minutes. Let stand 10 minutes before serving. Preheat oven to 200 degrees F. (95 degrees C) Place Beef roast (or combination of beef and pork roasts to total 5 lbs) in a large roasting pan or dutch oven. Do not add salt or water. Cover with a tight lid and roast about 12 hours, or until well done. Or cook roasts with 1 cup water in pressure cooker 35 to 40 minutes. Drain meat, reserving juices. Cool meat, then remove bones. Shred meat and set aside. Melt shortening in a large skilled. Add onions and green chilies. Saute 1 minute. Add green chili salsa, garlic powder, flour, salt and cumin. Cook 1 minute over medium-low heat. Stir in reserved meat juices and shredded meat. Cook 5 minutes until thick. Cool. Put about 3 cups mix into 3 1-quart containers, leaving 1/2-inch space at top. Seal and label containers Mexican Meat Mix and freeze. Use within 6 months. Makes about 9 cups of Mix. Seasoned with cornmeal, chiles, and olives, this is a spicy,Southwestern rendition of meatloaf. Hot pepper jelly makes a delicious accompaniment, or brush on the jelly while it's baking to glaze the meatloaf. Preheat oven to 350F. Combine all ingredients in large bowl (hands work best for mixing) Gently pack mixture into greased 9x5x3 inch loaf pan. Bake for 1 1/4 hours or just until cooked through. Serves 8. %d %ld PREHEAT OVEN TO 425F with rack in lower area of oven. Oil a round pizza pan, preferably black steel; sprinkle lightly with cornmeal. Set aside. Roll dough into circle, roughly 11 inches in diameter, letting dough relax a few minutes if it keeps withdrawing. Place in prepared pan, gently stretching it back to size once it's in the pan. Prick dough with fork. Heat oil in 7-inch skillet over medium high heat. Remove casing from sausage; crumble meat into 1/2-inch chunks. When oil is hot, add sausage, garlic and onion to pan. Cook until onion is softened, about 4 minutes, stirring often. Spread mixture on dough leaving 1/2-inch margin. Sprinkle 1/2 cheese over. Bake for 12 minutes. Sprinkle remaining cheese over. Bake until this cheese has melted and dough is deeply browned, about 3 minutes more. Remove from oven. Sprinkle with minced cilantro and green onions. Cut into wedges. Garnish each wedge with drained salsa and cilantro leaves. Serve hot. (NOTE: This is available in Mexican markets and specialty food stores, and is a robustly seasoned, coarsely ground fresh pork sausage. tVersion Version RegisteredOwner RegisteredOrganization RegisterDragDrop RevokeDragDrop OleInitialize OleUninitialize StgCreateDocfile StgOpenStorage OleQueryLinkFromData OleQueryCreateFromData OleGetClipboard OleSetClipboard OleFlushClipboard DoDragDrop GetClassFile shscrap.dll Scrap_CreateFromDataObject Put cheese into shells. Mix bacon with drained chilies and put into shells. Beat eggs, cream and salt. Pour into shells. Sprinkle cayenne over top. Bake at 350 degrees for 25 to 30 minutes. Cool 5 minutes. Makes 4 servings. VC20XC00U Place the rabbit, parsley, rosemary, thyme, bay leaf, and peppercorns in a large saucepan and add enough water to cover. Bring to a boil and simmer for 30 minutes or until rabbit is tender. Drain rabbit and reserve 1 cup liquid. Remove rabbit from bones. Saute the garlic and shallots in small amount of fat in a skillet until tender, then add the rabbit, corn, tomatoes, olives, chili powder, salt, and pepper. Simmer for 20 minutes. Combine the cornmeal and egg yolk. Strain the reserved liquid, add to cornmeal mixture and mix well. Stir into the rabbit mixture and spoon into a greased casserole. Bake at 325 degrees for 40 minutes or until set. 6 servings. Brown ground beef in large skillet; drain. Stir in salsa, corn, water and chili powder; bing to a boil. Stir in rice. Cover; remove from heat. Let stand 5 to 7 minutes or until liquid is absorbed. Fluff mixture with fork; sprinkle with cheese. Cover, let stand 2 to 3 minutes or until cheese is melted. 7 (1 cup) servings. Combine all ingredients in a large bowl; stir until well blended. Put about 1 1/2 cups of mix into three 1-pint airtight containers and label as Mexican Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 1/2 cups of mix. Mexican Rice: Combine 1 1/2 cups of mix, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings. Prepare Crust: Cook rice following package directions, salt optional. Drain to remove any excess liquid. Cool slightly, Lightly beat egg whites in small bowl; stir in olives and green onion. Stir egg-white mixture into rice. Coat inside of 10" tart pan with removable bottom with nonstick vegetable-oil cooking spray. Spoon the rice into the pan to cover the bottom evenly and make a high rim. Prepare the Filling: Scatter half the cheese over the crust. Combine the chicken, chilies, green onion, olives and picante sauce in a medium-size bowl. Spread in the crust. Bake in preheated moderate oven (350'F) for 20 minutes. Scatter the remaining cheese over top. Bake for another 10-15 minutes or until the cheese is melted. Let stand for 10 minutes. Remove the pan sides; place the tart on a serving plate. Garnish with dairy sour cream, chopped green chilies and black olives, if you wish, and serve with additional picante sauce. (Shirley DeSantis, East Windsor NJ) SID Combine sour cream, chilies and salt. In 13 x 9-inch baking pan, layer 1 cup cooked rice, 1/2 sour cream-chili mixture and 1/2 cheese strips. Repeat layers and top with remaining cup of rice. Bake in moderate oven (350 degrees F. ) for 25 minutes. Sprinkle with Parmesan cheese and top with Mariachl meatballs and sauce. Continue baking for 5 minutes or until cheese melts. (%s) %s %%1 %s "%%1" %s\shell\open _auto_file Shell_TrayWnd (With steaks, hamburgers, and other broiled meats and fish. ) This, sometimes simply called "Salsa", is as its name implies, cold sauce. It is very popular in the West and Southwest. Combine all ingredients and serve very cold. The coriander, sometimes known as "cilantro", or Chinese parsley, should be fresh; if not available, substitute oregano. Mix into a dough. Roll into pie plate and chill for 1 hour. 1 lb lean ground beef 1 jar (4oz) pimento, chopped, drained, and blotted dry 1 can (4oz) chopped green chilies, drained and blotted dry 3 tbsp onion flakes 2 tsp beef soup mix (ie oxo, bovril, boullion powder)(1 packet) 1-2 tbsp chili powder 1/2 tsp basil 1/4 tsp pepper 1/8 1/4 tsp cayenne 1/8 tsp garlic powder 1 can (16oz) whole tomatoes, cut up Brown meat and add the rest of the ingredients. Allow to simmer 15-20 minutes for spices to mingle. 1 1/2 cup cheddar cheese, grated 3 eggs, slightly beaten 1 1/2 cups half and half 1/2 tsp salt Shredded lettuce, chopped tomato (garnish) In chilled pie shell, place a layer of cheese, then the beef mixture. Combine the eggs, salt, and half and half. Pour over the beef mixture. Sprinkle with a little grated cheddar cheese and then bake at 350 F for 45 minutes. Let stand 10 minutes. Garnish with shredded lettuce and tomato. Makes 10 servings. Cook and drain pasta, and let cool slightly. Stir in butter, parmesan cheese and eggs. Spread into the bottom of a large greased baking dish. Brown onion and ground beef. Stir in kidney beans, undrained tomatoes and tomato paste. Add Chopped green chilis, chili flakes, sugar and cumin. Let simmer at least 30 mins. or longer. (You can add some Tabasco Sauce for some extra "kick" at the end. ) Pour meat mixture over pasta in baking dish. Top with the shredded cheese, olives and tortilla chips. Bake in a 350 degree oven for 30-40 mins. or until brown. PlaySound waveOutGetNumDevs AppEvents\Schemes\Apps .current EmptyRecycleBin Mix the maize meal, salt and white flour in a large bowl, add the lard or margarine and rub in until the mixture resembles breadcrumbs. Add the water and mix to a dough. Turn the dough out onto a lightly floured surface and knead for a short time until smooth. Shape the dough into 4 equal balls, roughly the size of a tennis ball, and let them rest for about an hour covered with a damp tea towel. Roll each ball out thinly on the floured surface to a circle about 25cm (10 inch) in diameter. Heat an ungreased griddle or large frying pan and fry the maize meal pancakes over a fairly high heat, turning them over so they are lightly brown on each side. Variations. The tortilla is a multi-purpose bread and can be served as it is, a thin, flat cornbread to accompany food. It can also be used as a platter or scoop for thick meat or bean mixtures. It can be fried on one side only and rolled round a chilli-and-bean stuffing to become a Taco, or stuffed, sometimes fried and coated in sauce when it is known as an Enchillada. Finally, it can be sprinkled with sweet mixtures and served as a pudding. Rendering Subsystem SHELL32,PrintersGetCommand_RunDLL %u "%s" "%s" "%s" PrinterSetup32 MSPRINT2.DLL PrintJob Software\Mic ea cheddar cheese, grated (opt) ea corn chips (optional) In a 6 to 8-quart pot, heat the olive oil over medium heat. Saute the garlic, onions, and cumin 10 minutes, stirring often. Add the tomatoes (roughly chopped) with their juice, the vegetable stock, salt and pepper; bring the mixture to a boil. Add the carrots and cook 15 minutes, then add the zucchini and cook 5 to 10 minutes, or until the zucchini is tender, not mushy. Add the kidney beans and corn and cook 2 minutes. Remove 2 cups of the stew, puree it in the blender or food processor, then return it to the pot. This will nicely thicken the stew. Tast to adjust the seasoning. If desired, sprinkle on grated cheddar cheese and break a few corn chips over eachserving. Software\Microsoft\Windows\CurrentVersion\Explorer\LastCheck Software\Microsoft\Windows\CurrentVersion\Explorer\LastOptimize Software\Microsoft\Windows\CurrentVersion\Explorer\LastBackup MyComputer\NameSpace Drive GRATE THE LEMON CAREFULLY, avoiding the white area under the skin, which has a bitter flavor. Beat the egg yolks well and pour them through a strainer into a small non-corrosive saucepan. Then add the lemon peel, the lemon juice and the sugar. Cook over medium-low heat, stirring constantly, until the mixture thickens. Take care not to let it boil or the yolks will curdle. Set the lemon curd in the refrigerator to cool. When cooled, use immediately or cover with plastic wrap and refrigerate. Makes 1 Pie . close foo set foo door open Open %c: type cdaudio alias foo shareable shellex\DragDropHandlers Desktop\NameSpac Combine raisins and boiling water; let stand 15 minutes. Drain and set aside. Trim crusts from bread. Cut each slice into 4 triangles; place in a single layer in a 13 x 9 x 3 baking dish. Pour 1/2 cup milk over bread and let stand for 5 minutes. Carefully (bread will be soggy) arrange the bread triangles in the bottom of a 10" quiche dish coated with cooking spray. Top with apple and pear. Place flour in a medium bowl, gradually add remaining milk stirring with a wire whisk until blended. Stir in 1/4 cup plus 1 Tb sugar, cornmeal, lemon rind and eggs; stir well. Pour milk mixture over apple and pear; top with raisins and grapes, and sprinkle with rosemary. Drizzle oil over mixture; sprinkle with remaining sugar. Bake at 350F for 50 minutes or until set; cool on wire rack. Cut into wedges. Serving information: 207 calories; fat 4. 5 gm; sodium 155 mg Combine bananas, oranges and dates in a large bowl. Drain pineapple, reserving 1/2 cup juice. Add pineapple to fruit. Combine juice with vinegar, curry powder, salt and salad oil. Shake well. Pour over fruit. Marinate about 30 minutes. Arrange crisp greens on a large platter or 6 salad plates. Spoon cottage cheese or chicken breast on top. Spoon fruit mixture over all. Top with chopped peanuts. Michael Stern and his wife, Jane, are the coauthors of the best-selling American cookbook Square Meals. Like many Americans - and for that matter like many of the worlds' great chefs and food experts - Michael came by his love of good simple food at his mother's table. Regarding his recipe he writes: Cornflake chicken is the playful side of American home cooking. Of course, it is no replacement for chicken pan-fried in lard; but it is easy, it is delicious in its own right, and it is fun. Such culinary fun, which involves making something new from unlikely off-the-shelf supermarket products, is as American as mock apple pie. Preheat oven to 350 F. Mix together eggs and milk in a shallow dish. Mix cornflake crumbs, salt, and pepper in a separate dish. Dip chicken pieces first in the egg mixture, then dredge in crumbs to coat evenly. Arrange chicken pieces in a greased 13 X 9 X 2-inch baking dish. Drizzle with melted butter. Bake uncovered for 1 hour. BRAISING SAUCE: Preheat oven to 350F. Mix onions, carrots, celery, garlic and tomato paste together and then place in a roasting pan large enough to comfortably hold the ribs in a single layer. Lay the ribs on top and sprinkle with salt and pepper. Add stock, bay leaves and thyme. Cover and place in the oven for 1 hour. Remove from oven, remove the ribs and set aside to cool. Strain the braising liquid and discard the vegetables. TO FREEZE RIBS: Pour the liquid into a small freezer container and place in refrigerator to cool for 1 hour. When cool, remove and discard any fat that has congealed on the surface of the liquid. Cover tightly and place in freezer for up to 3 months. Wrap the meat in plastic wrap and then place in airtight plastic freezer bags or containers. You may freeze meat for up to 3 months, also. BARBECUE RIBS: TO BARBECUE THE RIBS: Preheat oven to 375F or light a charcoal grill. Defrost the braising liquid. Defrost the ribs or not; it's not important. Combine the sugar and vinegar in a 1-quart pot and place over medium heat on top of the stove. Cook until the vinegar reduces and forms a syrup with the sugar, about 8 minutes. Watch carefully as the syrup will suddenly darken in color. Immediately add the rib braising liquid, then the catsup, mustard, Worcestershire, cloves, chili powder and cayenne pepper. Cook, reducing the liquid until it has a thick sauce-like consistency. Remove from the heat and set aside. TO COOK RIBS IN THE OVEN, place ribs in a roasting pan, cover, place in oven and turn temperature to 350F. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. TO COOK ON THE GRILL, wait until the coals become white hot and pile them on one side of the grill. Place the ribs on the grill so they are not directly over the coals and cover the grill so that smoke collects inside. If your grill does not have a cover, improvise one out of aluminum foil. Cook for 30 minutes, basting with more barbecue sauce every 10 minutes. When ribs are well heated, remove to a platter and serve. Offer any additional barbecue sauce on the side. BRING SOME WATER TO A BOIL in a small pot over high heat and cook the egg exactly 2 minutes. Remove the egg and break it into a blender or food processor, scraping out any congealed white. Add the garlic, pepper, anchovy fillets, Worcestershire and cheese, and blend for 30 seconds. With the motor still running, add oil in a slow, steady stream. The dressing will begin to take on the appearance of a mayonnaise. Add the vinegar and lemon juice and blend until incorporated. Scrape the dressing into a bowl and set aside. Makes 1 1/2 Cups A*_^[ SVWP3 PLACE VINEGAR AND SUGAR in a pot, place over medium heat, bring to a boil and cook until the liquid reduces and thickens. Add all other ingredients, simmer for 5 minutes and remove from the heat. Let the mixture cool to room temperature and pack into jars. The chutney tastes better after about 2 weeks. If you want to keep it longer, you can can it. Makes 8 Cups t HEAT THE OIL in a casserole over medium heat and brown the chicken on all sides, in batches if necessary. Remove the pieces as they are done and add the onion and peppers. Cook 5 minutes, stirring. Meanwhile, bring the chicken stock to a boil in a separate pot. When the peppers and onions are done, reduce heat to low and add the garlic, rice, salt and pepper. Stir to coat the rice with the oil. Add the stock and the saffron. Add the tomatoes. Replace the chicken pieces, cover and cook for 25 minutes. Add the shrimp and cook another 10 minutes. If the pot has gotten too dry, add a little water or more stock. Add the clams and mussels and cook until they open. Remove from the heat and serve from the casserole. Accompany with lemon wedges. In a large stockpot, combine onion, beef shank and water. Season with salt and pepper; bring to a boil and skim. Cover and reduce heat; simmer for 1 hour. Add carrots, celery, rutabaga and tomato juice. Cover and cook for 45 minutes more or until meat is tender. Remove bone and finely chopped meat; return to soup. Add broccoli and pasta shells; cook for 10 to 15 minutes more. Adjust seasonings. Combine all ingredients; mix gently but well. Place in beanpot, casserole or slow cooker. Bake at 300 degrees, uncovered, for 5 to 6 hours; cover last hour. Or, heat on low in slow cooker overnight. t$ PV In a saucepan combine apple juice and apples; simmer, covered, for 25 minutes. Remove from heat. Add Michigan Dried Cherries and let stand 5 minutes; drain, reserving liquid. Combine cooked fruit mixture, walnuts, and croutons. Stir together sugar, wine, lemon juice, and ginger. Add to crouton mixture, tossing lightly to moisten. Cut pockets in fat side of chops, cutting lengthwise to bone. Spoon about 1/3 cup of the stuffing mixture into each pocket. If necessary, use wooden picks to hold pockets closed. In large skillet brown chops in hot oil. Place chops in 13 x 9 x 2-inch bakign pan. Sprinkle chops with a little salt and pepper. Add 1/4 cup reserved apple liquid to pan, adding water if necessary. Bake chops, covered, in 350 F oven 1 hour. |";\$ Info: posted by Perry Lowell, April 1993 from Good Food magazine, October 1988 This recipe gets 30% or less of its calories from fat. This is not a low sodium recipe, however eliminating added salt can greatly reduce sodium content. Makes 1 serving. Place chicken breast in 9-inch glass pie plate and drizzle wine over top. Cover with plastic wrap, leaving one corner open for vent. Microcook on HIGH power 2 minutes, turning dish halfway around after 1 minute. Let stand until cool enough to handle. Meanwhile, process remaining ingredients EXCEPT baguette in food processor until blended. Tear chicken into strips and place in small bowl. Add red pepper mixture and stir to combine. Spoon onto split baguette. Nutrition Information per Tablespoon: 584 calories 37 g protein 66 g carbohydrates 19 g fat (29% of calories) 792 mg sodium 0 mg cholesterol Make the most of your microwave with this quick and easy snack. To cook several at one time, increase the cooking time a bit. Place tortilla on microwave-safe plate or paper plate. Microwave at HIGH 10 seconds or until just softened. Top with cheese, Pace Picante Sauce and, if desired, optional toppings. Fold in half and microwave on HIGH 30 seconds or until cheese melts. Let stand a minute or two before serving; cheese will be very hot. Top with guacamole, if desired, and serve with additional Pace Picante Sauce. This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 1 serving. Combine wine, cranberry juice, 1 strip zest, and ginger in small microwave-safe bowl. Microcook uncovered on HIGH power for 2 minutes. Add apricots; microcook 1 minute. Stir in vanilla. Let cool to room temperature, then refrigerate until cold, at least one hour. Just before serving, remove lemon zest and stir in strawberries. Serve cold garnished with fresh lemon zest strips. Nutrition Information per Tablespoon: 287 calories 4 g protein 66 g carbohydrates 1 g fat (2% of calories) 17 mg sodium 0 mg cholesterol ? !"#$%&'()*+,-./0123456789:;<= Bring to boil in microwave safe bowl, sugar, margarine, and syrup. (1 min) Cook 1 min longer. Mix in Vanila and Baking soda. Pour mixture over Popcorn and mix. Place coated popcorn in a large paper bag. Microwave 4 minutes turning and shaking every minute. Spread on wax paper to cool. klmnopqrstuvwxyz{|}~ !"#$%&'()*+,-./0123456789:;<= Combine cherries, water, lemon juice and pectin in a 3-quart, microwave safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 8 minutes). Remove from the oven and stir in remaining ingredients. Cover; place in the microwave oven; and return to a boil on high setting (about 6 minutes). Stir and return to microwave, uncovered. Cook 3 minutes. Stir and return to microwave oven, uncovered. Cook 3 minutes or until preserves sheet from spoon. Remove from oven; skim foam if necessary. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: about 3 half pints. Prepare the rice according to the package directions. Meanwhile, rinse chicken and pat dry. Place one piece of chicken, boned side up, between 2 pieces of clear plsstic wrap. Work from the center out to the edges and lightly pound with a meat mallet to form a rectangle about 1/4 inch thick. Remove plastic wrap. Repeat with the other chicken pieces. Place 1 piece of the ham and 2 tablespoons of the cheese on each piece of chicken. Fold in bottom edge and sides, then roll as for jelly roll and secure with wooden picks as necessary Arrange the chicken rolls, seam side down, in an 8 x 8 x 2-inch microwave-safe bakinf dish. Cover with vented clear plastic wrap. Microcook on HIGH for 5 to 7 minutes until tender, giving the dish a half turn after 3 minutes and turning chicken rolls so the center portion is moved to the outside. Cover and keep warm. For The Sauce: Cook the mushrooms in margarine on HIGH in a 1-quart covered microwave-safe casserole until tender,about 2 to 2 1/2 minutes. Stir inthe flour, bouillon granules and tarragon; add the cream. Cook, uncovered, on HIGH for 3 to 4 minutes or until thickened and bubbly, stirring after each minute. Cook on high 30 seconds. Stir in the wine. Serve the chicken and sauce over hot cooked rice. Makes 4 servings. Posted by Fred Peters. Place each piece of chicken on a piece of waxed paper; cover with another piece of waxed paper and pound meat firmly with a flat mallet until about 1/4" thick. Place 1 slice of cheese & 1 slice of ham on each chicken piece; then fold each chicken piece in half to enclose cheese & ham; secure with a wooden pick. Melt butter in a shallow baking dish in the microwave 1 minute; turn chicken bundles over in butter to coat all sides. Lift out and sprinkle lightly with salt, pepper and nutmeg. Add mushrooms to dish and cook, uncovered, for 1 to 1-1/2 minutes. Stir mushrooms, arrange chicken over top, cover, and cook 4-6 minutes or until chicken is opaque throughout when slashed in thickest portion. Lift chicken to a warm serving platter; if any melted cheese remains in dish, spoon over chicken. Stir Sherry into pan juices; cook, uncovered, 1-1/2 to 2 minutes until liquid is reduced and slightly thickened. pour over chicken and garnish with parsley. Place all of the ingredients in a 3-quart microwave-safe bowl. Cover and cook on high power for 20 minutes; skim. Cook for on medium power for 1 hour. Strain. Makes 3 cups. [COOKS; JUNE 1989] Posted by Fred Peters. Grease round microwave proof baking dish, 7 1/4 x 2 1/4" or 8 x 1 1/2 line bottom with plastic wrap. In small microwave proof bowl, combine cocoa and 1/3 cup water; microwave on high ( full power)40 to 50 seconds or until very hot and slightly thickened. In medium bowl, combine flour, sugar, baking soda, baking powder and salt. Add oil, remaining 1/3 cup hot water, egg, vanilla and chocolate mixture; beat until batter is smooth and well blended. Pour batter into prepared pan. Microwave on high 5 to 6 minutes without turning until cake begins to pull away from sides (some moist spots may remain but will disappear on standing). Let stand 5 minutes; invert onto serving plate. Peel offplastic wrap. Frost. In a 1 quart microwave safe casserole,combine the ingredients. Cover with wax paper,not a tight cover or cranberries will boil up and over. Cook on high for 3 to 5 minutes or until berries have popped,stirring after 2 minutes. Mix sugar, milk, butter and a dash of salt in a 3 quart microwave safe bowl. Cover loosely with wax paper. Microcook on high 4 minutes. Uncover, Microcook 10 minutes more, stirring every 3 minutes. Continue cooking, stirring every 2 minutes, until candy thermometer reads 234 to 240 degrees. (soft ball stage). Stir in marshmallows and chocolate chips and nuts if using. Stir vigorously until creamy and slightly glossy. Spread in a buttered 11x7 pan. Refrigerate 2 hours or until set. From the recipe files of Sheila Exner - September 1991 In a 3-quart glass bowl, microwave sugar, syrup and water on FULL POWER for 12 to 18 minutes, or until mixture spins a fine thread. In another bowl, add salt to egg whites, beating constantly until whites are stiff and form peaks. Slowly pour a thin stream of syrup mixture into egg whites, beating constantly until mixture loses shine and thickens. Stir in vailla and nuts. Immediately drop by teaspoonsful on waxed paper. This has been a never-fail recipe for me. The only problem I have had is cooking too long; then you had better have someone to help you drop the candy before it gets too hard. Combine sugar, corn syrup and water in 3 quart microwave safe bowl. Cook on high for 12 minutes and 30 seconds. (Thin thread stage) Beat egg whites until stiff, slowly beat in syryp, beating until mixture loses shine. Stir in vanilla. Drop by teaspoon onto waxed paper. I like these plain, but I know lots of people like chopped cherries or nuts stirred in. From the recipe files of Sheila Exner - September 1991 Lightly grease an 8-inch square dish. Set aside. Place confectioners' sugar and cocoa in a medium-sized, heat-resistant, non-metallic mixing bowl. Stir to combine. Add milk and butter to sugar-cocoa mixture. DO NOT STIR (I was told to make a little well in the sugar stuff and then putting the butter and milk in the well, and I'm surprised to find it doesn't say that in the recipe. ) 4. Heat, uncovered, on FULL POWER 2 minutes. After cooking, stir just to combine ingredients. Add vanilla and nuts. Stir until blended. Pour into prepared dish and refrigerate for 1 hour before cutting and serving. Valerie's Note: Serve fudge squares with a big bowl of hot buttered popcorn, turn on a good movie and nestle in with that special someone. Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares. Combine sugar, butter and milk in a 2-quart glass mixing bowl. Cook on roast (70%) for 2 to 3 minutes, or until mixture begins to boil. Remove from oven and stir well. Cook on roast for 2 to 3 minutes, or until mixture boils and sugar is COMPLETELY dissolved. Stir in marshmallows (10 miniture marshmallows equal 1 [ONE] large marshmallow) and chocolate chips and beat until smooth. Fudge sets up rapidly, so don't delay when doing this step. Stir in nuts and vanilla and spread mixture into a 8 inch buttered baking dish. Cool. Cut into 1 inch squares. Spray a 2 quart rectangular glass dish with non-stick coating; set aside. Put butter into a 2 quart glass bowl. Microwave on 30% (medium low) 2 minutes or until butter is soft. Cream in sugar; then eggs. Stir in honey. Sift flour together with soda, nutmeg, cinnamon, cloves and ginger. Add flour mixture, alternately, with water. Add lemon extract and rind. Pour batter into prepared dish. Rotating dish twice during baking, microwave on 70% (medium high) 10 to 12 minutes or until cake tests done. Serve hot. Combine grape juice, lemon juice and pectin in a three-quart microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 5 minutes). Remove from oven and add sugar. Stir until sugar dissolves, then return to oven. Bring mixture to a boil on high setting (about 4 minutes). Remove from the oven and stir. Return the uncovered mixture to the oven and cook until jelly sheets from a spoon (about 1 minute). Skim foam: pour into sterilized jars. Adjust caps. Yield: about 2 half-pints (480 mL). The jelly will only be as good as the juice you use is. Jelly must be boiling hot to achieve a seal when using vacuum lids and metal screw bands. Pour jelly into jar, holding ladle or kettle close to the top of the jar. This prevents air bubbles from forming. Quickly fill jar to within 1/8 inch (3mm) of the top. Wipe top and threads with a clean, damp cloth. Put hot lid on with sealing compound next to jar. Screw band on evenly and tightly. Invert jar for a few seconds so hot jelly can destroy any mold or yeast which may have settled on the lid. Cool, test for seal, remove bands and store. Or: Jelly glasses are filled in a manner similar to jars, except a 1/2 inch head space (13mm) is left at the top. Then the jelly is immediately covered with a 1/8 inch (3mm) layer of melted, but not smoking paraffin. A single, thin layer of paraffin holds a seal better than a thick layer. To insure a good seal, paraffin must touch all sides of the glass. Prick any air bubbles that appear on the paraffin. Bubbles cause holes to appear as the paraffin hardens, and an imperfect seal may result. Allow glasses to stand until paraffin hardens and then cover with metal lids. Store in a cool, dark, dry place. Make only one batch at a time. To make Microwave Jam: Only a small amount of fruit necessary and NO pectin. And the jam cooks up so fast you can even serve it warm 20 minutes after you start. Color and flavor are lovely, too. Store in the refrigerator for up to three months---OR IT CAN BE FROZEN. (which is what we do!) Prepare specific fruit as directed below. Place in a 3-quart casserole. Add specific amount of sugar, butter, lemon juice and flavoring. Cook, UNCOVERED, on high about 15 minutes, boiling. Boil ONLY 2 minutes. Test again. STRAWBERRY JAM: Crush about 3 1/2 cups of whole berries to make 2 cups. Add: 1 1/2 cups sugar, 1/2 teaspoon butter, 1 1/2 tablespoons lemon juice. Cook as above. RASPBERRY JAM: 3 cups berries to make 2 cups fruit. Add 1 1/2 sugar, 1/2 t. butter, 1 T. lemon juice. BLUEBERRY JAM: SLIGHTLY crush about 3 cups berries to make 2 cups. 1 12/ C. sugar, 1/2 t. butter: 1/4 c. lemon juice, 1/2 t. grated lemon peel and SWEET CHERRY JAM: Remove pits from 1 lb. of fruit. Cut in quarters to make 2 cukups. Add 1 1/2 C. sugar, 1/2 t. butter, 1/4 C. lemon juice, 1/2 t. grated lemon peel, a 2-inch cinnamon stick after cooking. PLUM JAM: Remoe pits and chop about 1 lb. plums to make 2 cups. Add 1 1/2 cups sugar, 1/2 t. butter, 1 T. lemon juice. All these are to be cooked as above. tControlSet\Control\nls\oemlocale NlsMappingOEMLOC Grease and flour microwaveable pie plate,10 X 1 1/2". Beat baking mix,1/2 cup of the cheese,the milk,syrup,sugar and eggs with wire whisk or hand beater until only small lumps remain;pour into pie plate. Place pie plate on inverted microwaveable dinner plate in microwave oven. Microwave uncovered on high(100%),rotating pie plate 1/4 turn every 2 minutes,until most of top no longer appears doughy,5 1/2 to 7 1/2 minutes. Sprinkle with remaining cheese and the bacon. Microwave uncovered on inverted plate just until cheese is melted,1 to 1 1/2 minutes longer. Serve with maple flavored syrup if desired. Makes 8 servings. Combine sugar, margarine, milk and marshmallow creme in 2 quart microwave safe bowl. Microcook on high 3 minutes. Stir well. Continue microcooking 2 to 3 minutes more or until mixture boils. Reduce power to 50% and microcook 5 minutes. Add chocolate chips and shaved baking chocolate. Stir until melted. Pour into buttered 8" dish. From the recipe files of Sheila Exner - September 1991 Stir together peanuts, sugar, syrup, salt. Cook 4 minutes on high. Stirring well, cook another 4 minutes. Add butter and vanilla to peanut mixture stirring to blend. Return and cook 2 minutes. (Peanuts will be slightly browned and syrup hot). Add baking soda and gently stir until foamy. Pour onto aluminum foil. Let cool, break into pieces and store air tight container. Stir pecans, sugar, syrup, and salt together in a 1 1/2 quart glass bowl. Microwave on HIGH 7 to 8 minutes, stirring well after 4 minutes. At the end of 8 minutes, add butter and vanilla. Blend well. Return to microwave and cook on HIGH 1 to 2 minutes more. Remove and add baking soda and gently stir until mixture is light and foamy. Pour onto lightly greased cookie sheet and let cool 30 minutes to 1 hour. Break into pieces and store in airtight container. Line a 9" round baking dish with parchment paper, folding paper over the sides. Put margarine on paper and microwave on high 45 seconds or until melted. Sprinkle brown sugar over margarine. Arrange 7 pineapple slices on top of sugar mixture. Decorate centers of slices with cherries Place flour, sugar, baking powder and salt in a medium mixing bowl. Add egg, oil, reserved pineapple juice and extracts. Blend with a wooden spoon and pour batter over pineapple slices. Rotating midway through cooking, microwave on 50 % (medium) 5 minutes; then microwave on high 4 to 5 minutes, rotating dish twice. Let stand 5 minutes and invert on serving plate. Remove parchment paper and discard. Great on toast or waffles! This recipe gets 30% or less of its calories from fat. This is a low sodium recipe. Makes 1-1/2 cups. Stir all ingredients together in 4-cup glass measure. Cover with plastic wrap, leaving one corner open for vent. Microcook on HIGH power until thick, 3-5 minutes. Let cool to room temperature, then store covered in refrigerator. Nutrition Information per Tablespoon: 11 calories 0 g protein 3 g carbohydrates 0 g fat (0% of calories) 1 mg sodium 0 mg cholesterol neA GetCommandLineW GetCompressedFileSizeA GetCompressedFileSizeW GetComputerNameA GetComputerNameW GetConsoleCP GetConsoleCursorInfo GetConsoleMode GetConsoleOutputCP GetConsoleScreenBufferInfo GetConsoleTitleA GetConsoleTitleW GetCurrencyFormatA GetCurrencyFormatW GetCurrentDirectoryA GetCurrentDirectoryW GetCurrentProcess GetCurrentProcessId GetCurrentThread GetCurrentThreadId GetDateFormatA GetDateFormatW GetDaylightFlag GetDefaultCommConfigA GetDefaultCommConfigW GetDiskFreeSpaceA GetDiskFreeSpace Grease two 8" round or one microwave bundt or tube cake pan. In a large bowl, combine spice cake mix, pumpkin pie filling, water and eggs. Beat on high speed with electric mixer for 2 minutes. Pour into cake pans. Microwave according to directions with your oven (8" round pans usually take 8 to 9 minutes on medium high, rotating dish every 3 minutes; ring mold or bundt pan, usually 11 to 14 minutes on high, rotating every 3 minutes. ) Let stand 5 to 10 minutes before inverting to cool. In a bowl, mix confectioners' sugar, pie spice and enough milk to make a thin glaze. Pour over cake to glaze. ModuleHandleA GetModuleHandleW GetNamedPipeHandleStateA GetNamedPipeHandleStateW GetNamedPipeInfo GetNumberFormatA GetNumberFormatW GetNumberOfConsoleInputEvents GetNumberOfConsoleMouseButtons GetOEMCP GetOverlappedResult GetPriorityClass GetPrivateProfileIntA GetPrivateProfileIntW GetPrivateProfileSectionA GetPrivateProfileSectionNamesA GetPrivateProfileSectionNamesW GetPrivateProfileSectionW GetPrivate Combine apple juice and pectin in a 3 quart, microwave-safe bowl. Cover with plastic wrap or waxed paper and bring to a boil in the microwave oven on high setting (about 12 to 14 minutes). Stir twice. Remove from oven; add sugar and cinnamon candies, stirring well. Return to microwave: cook until mixture returns to a rolling boil, about 10 to 12 minutes, stirring occasionally. Boil hard 1 minute. Remove from oven. Skim foam if necessary. Pour hot into hot, sterilized jars, leaving 1/4 inch head space. Adjust caps. Process 5 minutes in boiling water bath. Do not attempt to process in microwave oven. Yield: 6 half pints. DirectoryA GetSystemDirectoryW GetSystemInfo GetSystemPowerStatus GetSystemTime GetSystemTimeAdjustment GetSystemTimeAsFileTime GetTapeParameters GetTapePosition GetTapeStatus GetTempFileNameA GetTempFileNameW GetTempPathA GetTempPathW GetThreadContext GetThreadLocale GetThreadPriority GetThreadSelectorEntry GetThreadTimes GetTickCount GetTimeFormatA GetTimeFormatW GetTimeZ Place onions, garlic and water in a 12 x 8" microwave safe baking dish. Cover with vented plastic wrap; cook on high 3 minutes or until onions are tender, stirring halfway through cooking. Stir in soup, soy sauce, sugar, vinegar and pepper sauce, mixing well. Add chicken to sauce, turning to coat. Place thicker pieces toward edges of dish. Cover with waxed paper; cook on high 24 minutes or until chicken is cooked. Rearrange chicken and stir sauce twice during cooking. Let stand 5 minutes. Makes 6 servings. apAlloc HeapCompact HeapCreate HeapDestroy HeapFree HeapLock HeapReAlloc HeapSetFlags HeapSize HeapUnlock HeapValidate HeapWalk InitAtomTable InitializeCriticalSection InterlockedDecrement InterlockedExchange InterlockedIncrement InvalidateNLSCache IsBadCodePtr IsBadHugeReadPtr IsBadHugeWritePtr IsBadReadPtr IsBadStringPtrA IsBadStringPtrW IsBadWritePtr IsDBCSLeadByte IsDBCSLeadByteEx IsLSCallback IsSLCallback IsValidCodePage IsValidLocale K32Thk1632Epilog K32Thk1632Prolog LCMapStringA Servings: 6 Microwave butter in 2 quart casserole at high for 45 seconds to 1 1/4 minutes, or until melted. Stir in flour, chives, salt, dry mustard and pepper. Blend in milk. Microwave on high 5 to 7 minutes, or until thickened, stirring every 2 minutes. Mix in potatoes. Cover. Microwave on high 15 to 20 minutes, or until potatoes are tender, stirring 2 or 3 times. To make with ham, add small slices of ham with the potatoes. Module32Next MoveFileA MoveFileExA MoveFileExW MoveFileW MulDiv * Unsweetened chocolate and cinnamon add special flavor; don't omit them. In 3-quart micowave-safe casserole, combine oil, onion and garlic. Cook in microwave oven on high about 4 minutes, stirring once. (In ovens of less than 600 watts, increase cooking time about 15%. ) Add beef and cook on high 4 minutes. Stir to break up lumps. Cook 3 to 4 minutes longer. Drain off any fat. Stir in tomatoes, tomato paste, green chilies, black beans, chili powder, cumin, cinnamon and chocolate. Mix well. Cook, uncovered, on high for 5 minutes. Stir. Cook 15 minutes longer, stirring once. Shared by Cate Vanicek dConsoleOutputAttribute ReadConsoleOutputCharacterA ReadConsoleOutputCharacterW ReadConsoleOutputW ReadConsoleW ReadFile ReadFileEx ReadProcessMemory RegisterServiceProcess ReinitializeCriticalSection ReleaseMutex ReleaseSemaphore RemoveDirectoryA RemoveDirectoryW ResetEvent ResumeThread RtlFillMemory RtlMoveMemory RtlUnwind RtlZeroMemory SMapLS SMapLS_IP_EBP_12 SMapLS_IP_EBP_16 SMapLS_IP_EBP_2 Stir together strawberries, lemon juice, sugar and butter in an 8-cup microwave-safe measuring cup. Microwave on 100 percent power for 4 minutes, then stir and continue to microwave at 100 percent power for 4 minutes. Pour into covered container, cool and refrigerate. ConsoleScreenBufferA ScrollConsoleScreenBufferW SearchPathA SearchPathW SetCommBreak SetCommConfig SetCommMask SetCommState SetCommTimeouts SetComputerNameA SetComputerNameW SetConsoleActiveScreenBuffer SetConsoleCP SetConso Brown beef and onion in hot butter in a large skillet. Add broth water,vegetables,raisins,lemon juice and cinnamon. Bring to a boil Stir in rice and almonds. Cover;remove from heat. Let stand 5 minutes. Fluff with a fork. Makes 4 servings. SetDefaultCommConfigA SetDefaultCommConfigW SetEndOfFile SetEnvironmentVariableA SetEnvironmentVariableW SetErrorMode SetEvent SetFileApisToANSI SetFileApisToOEM SetFileAttributesA SetFileAttributesW SetFilePointer SetFileTime SetHandleContext SetHandleC Preheat oven to 350 degrees. Blend cookie crumbs with butter and press into bottom and sides of a 9" pie pan. Bake 5 to 7 minutes and cool thoroughly. Beat butter and sugar until light and fluffy. Add chocolate,eggs and peppermint extract,beating until well combined. Mound filling into the baked pie shell. Freeze until firm. readLocale SetThreadPriority SetTimeZoneInformation SetUnhandledExceptionFilter SetVolumeLabelA SetVolumeLabelW SetupComm SizeofResource Sleep SleepEx SuspendThread Syste Beat cake ingredients for 4 minutes at medium speed. Pour into well greased Bundt pan. Bake at 350 F for 50-55 minutes. Cool about 15 minutes in pan, then turn out onto cooling rack. For glaze: Mix glaze ingredients at high speed until smooth and spreadable. Glaze while cake is slightly warm. nhandledExceptionFilter UninitializeCriticalSection UnlockFile UnlockFileEx UnmapViewOfFile UpdateResourceA UpdateResourceW VerLanguageNameA VerLanguageNameW VirtualAlloc VirtualFree VirtualLock VirtualP Add the meat, onions, and garlic to a heavy 5-quart pot or Dutch oven. Break up any lumps with a fork and cook over medium heat, stirring occasionally, until the meat is evenly browned. Stir in the ground chile, cumin, and salt, thoroughly blending the mixture. Add the water, tomato sauce, and tomatoes, mashing them with a fork. Bring the mixture to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Stir occasionally. Taste and adjust seasonings. Stir in the beans and simmer, uncovered, 1/2 hour longer. t$$WVh& t$$WV SAUTE ONIONS AND GARLIC in the oil in a large, heavy kettle over moderate heat, stirring occasionally, 10 minutes until golden. Add oregano, bay leaves and beef and saute, breaking up meat, 10 minutes until beef is no longer pink. Add 2 tablespoons chili powder, tomatoes, 2 cans kidney beans and simmer, uncovered, over low heat, stirring occasionally, 1 1/2 hours. Add remaining chili powder and kidney beans along with salt, vinegar and red peppers. Simmer, stirring now and then, 15 minutes longer. Serve hot, or cool and freeze for future use. Makes 10 to 12 Servings enKeyEx Remote_RegQueryValueEx Remote_RegSetValueEx Remote_RegCloseKey Remote_RegCreateKeyEx Remote_RegCreateKey Remote_RegDeleteKey Remote_RegEnumKey Remote_RegEnumKeyEx Remote_RegOpenKey Remote_RegQueryValue Remote_RegSetValue Remote_RegQueryInfoKey Remote_RegLoadKey Remote_RegUnLoadKey Remote_RegSaveKey Remote_RegReplaceKey Remote_RegQueryMultipleValues Remote_RegConnectRegistry Boil the sugar until the sugar has dissolved. Add the clover and roses and let the mixture stand for 30 minutes. Bring to a boil for 3 minutes and strain the syrup through a cheesecloth or fine meshed strainer. Bring the syrup to a boil and simmer for 10 minutes. Pour the honey into jars, and store in a cool, dark place. Gently fry spring onion in 1/4 cup olive oil for 2-3 minutes. Turn into a bowl and add remaining stuffing ingredients, adding salt and pepper to taste. Remove leaves from cabbage carefully so as not to tear them, counting larger leaves as 2. Par-boil cabbage leaves in boiling water until limp enough to handle, cooking leaves in 2 to 3 lots. Drain in a colander. Cut out larger part of centre rib in each leaf and cut larger leaves in half down centre. Line base of a deep pan with ribs and any torn leaves. Place a generous tablespoon stuffing on base of each leaf, roll up once and tuck in sides to contain filling. Roll to end of leaf. Repeat with remaining ingredients. Crush garlic with salt and blend in crumbled, crushed mint and lemon juice. Pack rolls flap side down in lined pan, sprinkling some of the garlic-lemon mixture and olive oil between layers of rolls. Invert a plate on top of the rolls to keep them intact during cooking. Add enough cold water to just cover rolls and put lid on firmly. Bring to the boil on medium heat, reduce to low and simmer gently for 45 minutes. Remove from heat and leave aside for 30 minutes. Serve lukewarm or cold. Cut the figs twice through the center but DO NOT cut through the base. Stand them on a serving platter. Spread them open. Place the ricotta in a bowl and thin with the cream. Add the orange liqueur and sugar. Spoon the mixture neatly over the figs. Dust each fig with a tiny bit of cocoa. Chill 15 minutes. ADVAPI32 * Chuck Wagon Corn is a diced mix of corn, bell pepper and onion. ~------------------------------------------------------------------------- NOTE: Add garlic powder, cumin and dried onion flakes gradually as meat cooks. Add beans, corn, stewed tomatoes, tomatoe sauce, diced tomatoes and diced chilies. Slice onion and add to sauce. Cook meatand add to sauce. Add black olives and black pepper. Add all spices. Simmer at least 3 hours, adding more spice if taste is not to your liking. This chili is a little on the thin side. Combine cocoa, hot water and baking soda in a small bowl. Let stand while mixing other ingredients. Cream the shoretening and sugar together in a mixing bowl, using an electric mixer set on medium speed, until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla and cocoa mixture. Add flour alternately with the buttermilk to creamed mixture beating well after each addition. Pour batter into 3 greased and wax paper lined 8-inch round cake pans. Bake in a preheated 350 degree F. oven for 25 minutes or until cakes test done. Cool in pans on racks for 10 minutes. Remove from pans; cool completely on racks. To assemble cake, place one cake layer on serving plate. Spread with Cocoa Icing. Top with second cake layer and spread a layer of frosting. Top with third cake layer and frost sides and top with remaining frosting. COCOA ICING: Combine butter, and chocolate in the top of a double boiler. Place over hot water; stir until melted. Remove from heat; cool to room temperature. Sift confectioners' sugar into a large mixing bowl. Make a well in the center and add egg white, vanila, and lemon juice. Pour in the chocolate mixture. Blend until smooth, using an electric mixer set at medium speed. Add milk to make frosting of a spreading consistency. p-_{=& Line a cookie sheet with foil. Bring cream to simmer in heavy medium saucepan. Reduce heat to low. Add half the chocolate and whisk until melted. Whisk in butter and orange peel. Freeze until chocolate mixture is firm enough to mound on spoon, about 40 minutes. Drop mixture by rounded tablespoons onto foil-lined sheet, spacing apart. Freeze until almost firm but still pliable, about 30 minutes. Roll each in cocoa powder. Then roll between palms of hands into ball. Place on same sheet. Freeze until firm, about 1 hour. Melt remaining half of chocolate with shortening in top of double boiler over simmering water, stirring until smooth. Remove mixture from over water. Grasp 1 truffle between thumb and index finger; roll truffle in melted chocolate, coating completely. Shake to remove excess chocolate. Place truffle on same foil-lined sheet. Repeat with remaining truffles. Refrigerate until coating is firm, about 1 hour. Dust truffles with cocoa powder, brush off excess. (Can be prepared 2 weeks ahead. Store in refrigerator in an air-tight container. ) Let stand at room temperature 10 minutes and serve. l iSg p-_{=& In a large, greased, roasting pan, combine popcorn and nuts. In a large, heavy saucepan combine chocolate chips, corn syrup and butter. Cook over medium heat until mixture boils, stirring constantly. pour over popcorn toss well to coat. Bake in a preheated 300 degree oven for 45 minutes stirring frequently. Cool completely. Store in an airtight container for up to two weeks. Makes about 14 cups. In a large saucepan, combine sugar, water, corn syrup, vinegar and salt. Bring to full boil, stirring constantly. Boil 3 minutes without stirring. Remove from heat; cool 5 minutes. Add chocolate morsels; stir quickly until melted. Stir in pecans. Quickly drop by measuring tablespoonfuls onto foil-lined cookie sheets (work as rapidly as possible as mixture tend to set up quickly). Garnish with pecan halves,if desired. Refrigerate until set (about 20 minutes). Peel candies off to serve. Store in refrigerator. Makes 4 dozen 2" candies. SUnMapLS_IP_EBP_32 SUnMapLS_IP_EBP_28 SUnMapLS_IP_EBP_8 FT_Thunk SUnMapLS MapHInstLS_PN GetProcAddress LoadLibraryA GetCurrentThreadId GlobalFree WideCharToMultiByte GlobalAlloc CompareStringA IsValidLocale LCMapStringA SetLastError LocalFree LocalAlloc IsBadWritePtr IsBadStringPtrA lstrlenA GetUserDefaultLCID IsBadReadPtr IsDBCSLeadByteEx GetStringTypeA FreeLibrary GetModuleHandleA Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. Melt candy bars and 1/2 cup butter in a saucepan over very low heat. Set aside. Preheat oven to 350 detgrees. Beat sugar and remaining butter until fluffy. Add eggs, one at a time, beating well after each addition. Add flour and baking soda alternately with buttermilk, stirring until smooth. Add candy mixture, stirring well. Stir in vanilla and nuts (nuts are optional). Pour into greased, floured bundt pan. Bake at 350 degrees for 1 hour and 15 to 25 minutes. Test with toothpick. Cool in pan on wire rack for 20 minutes and remove from pan. Melt Milky Ways and 8 T butter in double boiler. Let cool. Preheat oven to 350 degrees. Cream remaining butter with sugar. Add eggs one at a time. Add buttermilk alternately with flour and soda. Add vanilla and Milky Way mixture and mix until smooth. Fold in pecans. Pour into greased and floured bundt pan. Bake 1 hour, or until cake tester comes out clean. Cool 15 minutes in pan, then turn out on wire cake rack. Note: The nougat texture of Milky Way makes this cake perfect as a heavy, moist foundation for scoops of ice cream. adeWindows ChangeClipboardChain ChangeDisplaySettingsA ChangeDisplaySettingsW ChangeMenuA ChangeMenuW CharLowerA CharLowerBuffA CharLowerBuffW CharLowerW CharNextA CharNextExA CharNextExW CharNextW CharPrevA CharPrevExA CharPrevExW CharPrevW CharToOemA CharToOemBuffA CharToOemBuffW CharToOemW CharUpperA CharUpperBuffA CharUpperBuffW CharUpperW CheckDlgButton CheckMenuItem CheckMenuRadioItem CheckRadioButton ChildWindowFromPoint ChildWindowFromPointEx ClientThreadConne In heavy saucepan over low heat, melt candy bars with 1 stick of the butter, stirring frequently until smooth. Remove from heat and allow to cool. Beat remaining stick of butter and sugar until light and fluffy. Add eggs one at a time, mixing well after each addition. Stir together flour and baking soda and add to butter alternately with buttermilk, mixing just until dry ingredients are moistened. Blend in cooled Milky Way mixture, vanilla and nuts. Turn into greased and floured Bundt pan or 10-inch tube pan. Bake in 350 F. oven 1 hour and 20 minutes, or until top springs back when touched lightly and wooden pick inserted in center comes out clean. (Top will be quite dark. ) Cool 10 minutes before removing from pan and cooling on wire rack. deDisconnect DdeDisconnectList DdeEnableCallback DdeFreeDataHandle DdeFreeStringHandle DdeGetData DdeGetLastError DdeImpersonateClient DdeInitializeA DdeInitializeW DdeKeepStringHandle DdeNameService DdePostAdvise DdeQueryConvInfo DdeQueryNextServer Wash millet and drain with a fine mesh strainer until water comes clean. Place millet in a heavy pot and add cooking water. Let soak 4-8 hours or overnight before cooking. Add salt and diced turnips. Bring to a boil, place heat deflector under the pot, then simmer over low flame for 45-50 minutes. For a creamier texture, allow millet to sit in the pot 10 minutes before uncovering. Mash with a potato masher; if necessary, add a cup of water while mashing to make a mashed potato consistency. Transfer to a serving bowl and cover. Serve with an ice cream scoop and top with gravy. Total calories per serving: 207 Fat: 2 grams Caption DrawCaptionTempA DrawCaptionTempW DrawEdge DrawFocusRect DrawFrame DrawFrameControl DrawIcon DrawIconEx DrawMenuBar DrawStateA DrawStateW DrawTextA DrawTextExA DrawTextExW DrawTextW EditWndProc EmptyClipboard EnableMenuItem EnableScrollBar EnableWindow EndDeferWindowPos EndDialog EndPaint EndTask EnumChildWindows EnumClipboardFormats EnumDesktopWindows EnumDesktopsA Preheat oven to 350F. Bring water to a boil & add the millet. Cook over medium heat for 25 minutes or till the water is absorbed. Heat oil in a skillet over medium-high heat. Add onions, peppers, celery & fresh garlic. Saute for 5 minutes. Add seasonings & cook for a further 2 minutes. Mix into the millet. Add tahini & wheat germ & half the tomato sauce. Mix well & season to taste. Shape into an 8" x 12" loaf pan. Pour over remaining sauce, sprinkle yeast on top & bake for 30 minutes. Mix ingredients and pour in 2 - 9 " graham cracker pie shells. Serve chilled. atNameW GetClipboardOwner GetClipboardViewer GetCursor GetCursorPos GetDC GetDCEx GetDesktopWindow GetDialogBaseUnits GetDlgCtrlID GetDlgItem GetDlgItemInt GetDlgItemTextA GetDlgItemTextW GetDoubleClickTime GetFocus GetForegroundWindow GetIconInfo GetInputDesktop GetInputState GetInternalWindowPos GetKBCodePage GetKeyNameTextA GetKeyNameTextW GetKeyState GetKeyboardLayout GetKeyboardLayoutList GetKeyboardLayoutNameA Melt butter on low heat in top of double boiler. Add caramels. Cover and stir occasionally. Butter will be hard to get mixed in with caramel, but don't give up! Stir in nuts. Drop by spoonfuls on well greased wax paper. Cool until firm. Melt chocolate and paraffin on very low heat. Dip caramel and nuts into chocolate mixture. *Ellen* roupItem GetNextDlgTabItem GetNextQueueWindow GetOpenClipboardWindow GetParent GetPriorityClipboardFormat GetProcessWindowStation GetPropA GetPropW GetQueueSt In Grasse, on the French Riviera, they praline the blossoms of mimosa. The little fluffy balls, solidified in sugar, are particularly delicious in flavor. Dry the flowers. Dissolve gum arabic in 1/2 cup hot water and cool. Carefully coat the petals with this mixture. Put them on wax paper so they will not touch and mix the corn syrup and sugar in 1/2 cup water and cook to a soft ball. Dip petals into syrup and dry. Sprinkle with finely granulated sugar. "Les Mimosas" the flower-girls cry as they offer us branches Along the curve of their sea a-bloom in the sunlight; Like dust, like foam are the blooms, but many and golden On branch that I hold in my hand. Flower Pieces by Padraic Colum The Orwell Press, Dublin 1938 Cream shortening and sugar. Add eggs and milk. Sift flour, measure, and sift with baking powder and salt. Add to creamed shortening and sugar. Mix thoroughly. Chill 2 hours. Turn onto lightly floured board. Roll in sheet 1/8 inch thick. Cut with floured cutter. Filling: Cook mince-meat, sugar, and water together 10 minutes. Cool. Place 1 teaspoon filling between 2 cookies. Press edges together. Bake in hot oven (428 F) 10 minutes. 36 servings. The Household Searchlight Cream 1/2 cup white sugar with shortening. Add egg. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk, to first mixture. Add flavoring. Melt butter in heavy frying pan, or cake pan. Spread brown sugar and mince-meat, softened with 2 tablespoons of water if necessary, evenly over pan. Pour cake batter into pan. Bake in moderate oven (375 F) 30 minutes. Invert and serve with whipped cream. Eight slices pineapple, 1 1/2 cups fresh or canned peaches, or drained and pitted cooked prunes may be substituted for the mince-meat. Wash meat rinse, and soak. Add enough water to cover meat. Soak for 8 to 10 hrs 2. After soaking, boil meat in the mixture until done. Make sure fat side is facing up. As meat boil taste mixture for vinegar flavor, add vinegar to taste. Do not cook meat until mushy, must be able to chop or cube meat easily. Let meat cool in mixture, remove chop and/or cube. Place chopped meat in large pan or skillet. Taste meat to see if extra seasoning are required. Add about 1 tablespoon of ketchup,vinegar,sugar,pepper,and salt to taste. If you use the whole bottle of vinegar, it's ok. Serve with cole slaw, or baked beans. GDI32.dll AbortDoc AbortPath AddFontResourceA AddFontResourceW AngleArc AnimatePalette ArcTo BeginPath BitBlt ByeByeGDI CancelDC CheckColorsInGamut ChoosePixelFormat Chord CloseEnhMetaFile CloseFigure CloseMetaFile Color Mix oleo, shortening and brown sugar. Stir in flour, salt baking soda and oats. Press half into 13 X 9 pan. Mix mincemeat and wlanuts; spread over top and sprinkle with remaining crumb mixture. Press lightly. Bake at 400 for 25-30 minutes and cut while warm. CreateDIBPatternBrushPt CreateDIBSection CreateDIBitmap CreateDiscardableBitmap CreateEllipticRgn CreateEllipticRgnIndirect CreateEnhMetaFileA CreateEnhMetaFileW CreateFontA CreateFontIndirectA CreateFontIndirectW CreateFontW CreateHa Combine the pumpkin, brown sugar, cinnamon, nutmeg and salt in a bowl, mixing well. Add the eggs and heavy cream. Beat until smooth using a rotary or electric mixer. Stir in the mincemeat and pour into the unbaked pie shell. Bake in a preheated 425 degree F. oven for 35 minutes or until the filling is set. Cool slightly on a wire rack and serve warm. FreeResource LocalFree LocalAlloc LockResource LoadResource FindResourceA LeaveCri Place crackers in food processor bowl and cover unit. With hand on cover process until finely crumbled. Add 1/2 cup meat,cover and process 3 to 4 fast pulses. Remove cover and add remaining meat,onion and parsley;cover and process 4 to 6 fast pulses. Remove cover and add egg, 1 tbsp. ketchup and pepper. Cover and process 2 fast pulses. Pat into 3" x 1 1/4" mini loaf pan. Bake in preheated 350 degree oven for 30 minutes. Add 2 tbsp. ketchup to top and continue to bake an additional 20 minutes. Makes 1 to 2 servings. etCurrentDirectoryA CloseHandle CreateFileA GetDriveTypeA GetFileAttributesA DeleteFileA IsDBCSLeadByte InterlockedDecrement GetCurrentThreadId InterlockedIncrement GetTempFileNameA KERNEL32.dll WNDPROC_CALLBACK CreateDialogIndirectParamA RegisterWindowMessageA LoadStringA IsWindow EnableWindow GetDlgItem SendDlgItemMessageA SendMessageA SetWindowTextA UpdateWindow ShowWindow SetPropA WinHelpA GetPropA Brown meat, then add the other ingredients. Put a spoonful on mini French bread and freeze for later use. Bake at 350 degrees for 8 to 10 minutes. LoadCursorA MessageBoxA MessageBeep GetWindowTextA LoadIconA LoadImageA DialogBoxIndirectParamA GetWindowLongA GetDlgItemInt GetKeyState EndDialog IsWindowEnabled MoveWindow ScreenToClient GetWindowRect GetParent SetWindowLongA SetFocus InvalidateRect InflateRect GetClientRect CallWindowProcA Slice sausage into 1/4 inch pieces. Drain the saurkraut. Cut cheese slices into 1/2" x 2-1/2" strips. Melt butter in small skillet. Brush rye bread with butter on both sides. Place on baking sheet. Toast at 400 degrees for 5 minutes. Turn. Remove from oven and build rubens ending with criss- crossed cheese slices on top. Bake for 5-10 minutes or until the cheese is bubbly. tSysColorBrush IsWindowVisible GetWindowTextLengthA CharPrevA SetTimer KillTimer TranslateAcceleratorA Combine confectioners sugar, sweetened condensed milk, vanilla and almond extract in large bowl. Mix thoroughly, using hands to knead. Roll mixture between two sheets of plastic wrap to form 13x9 rectangle. Chill in refrigerator. Meanwhile, melt chocolate and butterscotch pieces in top of double boiler over hot water. Stir in peanuts. Spread one half of chocolate mixture in buttered 13x9x2 baking pan. Carefully place fondant layer on top. Spread remaining chocolate mixture on top. Refrigerate until firm. Remove from refrigerator 10 minutes before cutting. Cut into bars. Store in refrigerator. Makes 48 pieces. comdlg32.dll ChooseColorA ChooseColorW ChooseFontA ChooseFontW CommDlgExtendedError FindTextA FindTextW GetFileTitleA GetFileTitleW GetOpenFileNameA GetOpenFileNameW GetSaveFileNameA GetSaveFileNameW PageSetupDlgA PageSetupDlgW PrintDlgA PrintDlgW ReplaceTextA ReplaceText Preheat oven to 35 degrees F. Line muffin tins with papper baking cups. Place vanilla wafter in each cup. Beat remaining ingredients together until light and fluffy. Fill cups 2/3 full with cheese mixture. Bake 15 to 20 minutes. Garnish with sour or whipped cream, nuts, fruit or shaved chocolate. Mix graham cracker crumbs and butter in a small bowl. Press crumb mixture on bottom and up sides of 24 mini- muffin tins (each about 1 3/4 inches in diameter). Place in freezer for 20 minutes. Whisk sour cream, powdered sugar and 2 T whipping cream in bowl to blend. Add peanut butter and whisk until smooth. Spoon 1 T peanut butter mixture into each graham cracker crust; freeze 3 hours. Bring 1/2 C cream to simmer in heavy saucepan. Reduce heat to low. Add chocolate; stir until melted. Cool completely, stirring occasionally. Spoon 2 teaspoons chocolate mixture over each peanut- butter pie. Place in freezer until set. (can be prepared 1 week ahead. Keep frozen. ) Using tip of small sharp knife as an aid, gently pry pies from tins. Let stand at room temperature for 10 minutes before serving. Add all of the above ingredients, select white bread and push start. For the Marquise: To prepare the marquise: In a medium saucepan, combine the milk and mint leaves. Bring to a boil, remove from heat, and set aside 15 minutes. Whisk together the egg yolks and 3/4 cup sugar until foamy. Bring the milk back to a boil and strain into the egg mixture, whisking well. Pour back into the saucepan and cook over medium heat, stirring constantly, for five minutes. Transfer to a bowl and cool slightly. Refrigerate until completely chilled. (This can be done 24 hours in advance and kept covered in refrigeration. ) Chop 4 oz. of chocolate and place in the top of a double boiler. Melt over hot water; remove when chocolate is almost melted and stir until completely melted. Cool the chocolate slightly. Chop the remaining chocolate to make chips and set aside. With an electric mixer, beat together the butter and cocoa; scrape the sides of the bowl and the beater occasionally. Slowly beat in the cold custard sauce; the mixture will look curdled but will pull back together with beating. Beat in the cooled chocolate. Beat the whipping cream until foamy. Beat in the remaining 2 Tbsp sugar and the mint extract; continue beating until soft peaks form. Fold 1/4 of the whipped cream into the chocolate mixture to lighten the mixture; fold in the remaining whipped cream and the chocolate chips. Transfer to a 9x5-inch loaf pan that has been lined with two sheets of plastic wrap. Cover well and freeze. One hour before serving, remove the marquise from the pan by lifting out the plastic. Unmold onto a serving platter and refrigerate. Just before serving, prepare the creme anglaise: Whisk together the egg yolks and sugar until thickened and lightened in color. Bring the milk to a boil in a medium saucepan; whisk into the egg mixture. pour back into the saucepan and cook over medium heat until thickened, stirring constantly. Transfer to a bowl and stir in the creme de cacao and vanilla. Serve the sauce hot with the marquise. Makes 16 servings. Note: The creme de cacao can be omitted from the sauce if desired. Source: The Philadelphia Inquirer, June 16, 1991 Scald and peel tomatoes. Chop vegetables and fruit. Add mint. Scald and cool vinegar. Add mustard, salt, and sugar. Combine with chopped ingredients. Mix until well blended. Let stand 10 days, stirring occasionally. Combine vinegar, water, mint leaves, and enough coloring to give tint desired. Add sugar, stir, and bring to a boil. Add pectin at once, stirring constantly, and bring again to a full boil for 1/2 minute. Strain off mint leaves and pour into glasses. **When cold, cover with paraffin. Approximate yield: 6 (6 oz. ) glasses. My note: The newer directions call for the jelly to be sealed while scalding hot. I've also put lids on and put it in the freezer. If you have trouble with thickening use more pectin. rJ95h Combine sugar and water in a 3-quart sauce pan. Stir until sugar is dissolved. Stir in lime and lemonade concentrate. Add Creme de Menthe topping and mix well. Stir well and bring to just below the boiling point [210 degrees F]. DO NOT BOIL. Remove from heat and chill. Add at ratio of 1 part syrup to 5 parts chilled water. Yield: 2 quarts. Select fresh crisp mint. Wash and dry on absorbent paper. Crush or bruise leaves and stems in a small bowl. Pour water into a heavy saucepan, dissolve sugar in water and add mint. Bring to a boil over medium heat. Boil 5 minutes. Remove from heat. Allow to stand at room temperature 15 minutes. Remove mint. When cool pour into a bottle and cork tightly. Yield: 1 cup. Uses: Flavor a drink, iced tea, on fresh fruit cups and desserts. My Note: The only good mint jelly I've ever made had a bit of vinegar in it. It seems to bring out the flavor. Might be good here too. Shared By: Pat Stockett r Melt chips with whipping cream and butter in heavy, medium saucepan over low heat, stirring occasionally. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 1 1/4 inch ball To shape, roll mixture in your palms. Place balls on waxed paper. Place sprinkles in shallow bowl. Roll balls in sprinkles; place in petit four or candy cases. (If coating mixture won't stick because truffle has set, roll between your palms until outside is soft. ) Truffles can be refrigerated 2 to 3 days or frozen several weeks. Serve with ham, lamb, gingerbread, muffins, pancakes. My note: Original directions called for apples to be chopped and cooked with cores and peels. After discarding what looked like a lot of applesauce stuck to the peel and picking bits of seeds out of my teeth, I would suggest cooking the peels and cores separately to get some apple juice. Cook apples with water, mint and color keeper (sold with canning supplies) in a saucepan. Bring to a boil, simmer about 15 min. until apples are tender. Mash. Continue to simmer about 10 min until thick. Press through a sieve or use a blender if you have already separated the peel and cores. Ladle into hot clean jars leaving 1 cm headspace. Wipe jar rims. Process 10 min in boiling water bath. Store in a cool, dark, dry place. Makes about 1-2/3 cups Each serving 1 tbsp, 1 ++ extra 3 g carbohydrate, 12 calories canned lemon juice Combine sugar and water. Cook over low heat, stirring constantly, until sugar is dissolved; boil 1 min. Add cantaloupe, mint; bring to boil. Remove from heat; add lemon juice. Refrigerate- remove mint. Makes 1 cup. Spoon over slices of vanilla ice cream; garnish with fresh mint leaves. Melt the butter in a large heavy bottomed pot. Add the onion and saute until golden, about 10 minutes. Add the broth, water, peas, and curry powder and bring to a boil. Reduce the heat to simmer and cook, covered for 45 minutes. Stir in mint leaves and black pepper. In batches, puree the soup in a blender or food processor until perfectly smooth. Strain through a sieve if necessary. Return it to the pot, then stir in the milk, adding more if the soup is too thick. Serve hot with a dollop of yogurt and a mint leaf on each serving. NETAPI32.dll Netbios Melt butter in large, heavy saucepan, add onions, cover and cook very gently for 25 minutes, until just beginning to color; do not let onions brown. Wilt spinach over simmering water, squeeze out water and chop, or cook frozen spinach according to directions. Heat stock in large, heavy saucepan, add peas and spinach, bring to a boil, then reduce heat and simmer just until peas are tender, about 20 minutes. Add mint leaves and continue simmering for another 5 minutes. Puree soup in a food processor or blender until smooth. Return to heat, add cream, blending until smooth. Heat and serve hot, or cool, then chill and serve cold. Combine over hot (not boiling) water; sweetened condensed milk and mint chocolate chips. Stir until chips are melted and mixture is smooth. In a large bowl, combine marshmallows and nuts. Add chocolate mixture; mix well. Spread into a foil-lined 9-inch square pan. Chill until firm, about 20 minutes. * Use Nestles mint-chocolate chips in this recipe. 2/3 rds of a 10 oz ** Use a prepared 9-inch graham cracker crust in this recipe, or if +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ ++++ In medium heavy guage saucepan, combine 4 T sugar, cornstarch, and mint-chocolate chips. Gradually stir in milk. Cook, stirring constantly, over medium heat until mixute BOILS. BOIL 1 MINUTE; remove from heat. Transfer to a large bowl; cover surface of chocolate mixture with plastic wrap. Cool to room temperature (20 to 30 minutes). In a medium bowl, combine heavy cream with remaining 2 T sugar; beat until stiff. Remove plastic wrap from chocolate; beat well. Fold in whipped cream. Spoon into crust. Chill until firm (about 2 to 3 hours). From: Good Housekeeping Cookbook, 1962 ed. baking powder biscuit dough (made with 1 cup Bisquick or flour) Start heating oven to 450 F. In hot fat in skillet, saute onions and green pepper until tender. Add soup, milk, chicken, vegies. Pout into 8 inch pie plate. Roll dough into 9 inch circle; arrange on chicken mixture; flute edge; prick. Bake 15 minutes or until biscuit dough is done. Makes 4 servings. Combine peanut butter and sugar; mix well. Stir in egg and vanilla. Roll dough into 3/4-inch balls. Place balls on ungreased cookie sheets. Flatten with a floured fork. Bake cookies at 350~ for 10 minutes. Allow to cool before removing from cookie sheets. W(_^[ QSWVR Z^_[Y SQRWV Sift above together 3 times. Put in mixing bowl and make a well in the middle. Put one cup of Miracle Whip Salad Dressing and 3/4 cup of boiling water to which has been added 1 1/2 tsp. of soda and 1 tsp. vanilla into the well you have made in flour. Mix well by hand. Bake in greased and floured layer cake pans (two 8-inch) or large glass pan. Bake at 350 degrees about 35 to 40 minutes, or until cake springs back when tested. In a small saucepan, whisk together arrowroot and water. Heat and add miso, mirin, plum sauce and brown sugar. Stir and continue cooking until thickened, about 5 minutes. Remove from heat and let cool. Slice each eggplant in half lengthwise and trim ends from green onions. Wipe shiitake mushrooms with a damp towel to remove dirt. Set aside. Brush grill with oil to prevent sticking. Cook tofu over medium-hot coals 7 to 8 minutes each side until edges start to crisp. While tofu grills, place whole green onions, shiitake mushrooms and eggplant (cut-side down) on grill and cook 5 minutes. Turn and baste with miso sauce. Continue cooking 5 to 8 minutes until eggplant can be pierced easily with a fork. Serve with extra sauce. Per serving: Calories: 398 Grams of Fat: 16 %Fat Calories: 36 Cholesterol: 0 mg Grams of Fiber: 6 ti;<$sd+ tAf;D In a medium skillet, heat oil. Add scallions & garlic & saute for 3 minutes. Transfer to a medium bowl. Add miso. Slowly add 1 cup stock stirring well all the time. Add more liquid if you want a thinner sauce. Simmer chicken in water with onion, celery, carrots and salt until tender (about 3 hours). Remove chicken from bones and cut in cubes, discarding the skin. Strain broth and measure, adding water to make 3 cups. Thicken broth with 4 Tablespoons flour mixed with 1/4 cup water. Adjust seasonings with a dash of white pepper and more salt if necessary. Add chicken, carrots (cubed) and cubed potatoes. Spoon into 6 individual casserole dishes or a 2-quart casserole. Roll pastry about 1/4-inch thick and top the casserole, sealing the edges. Make several slashes in the pastry to allow the steam to escape. Bake in a hot oven (400 degrees F. ) for about 30 minutes or until golden brown. Helpful Hints: Biscuit dough (rolled thin) or individual biscuits may be used for the topping. I also add defrosted frozen peas, to add more color. 1 ea margarine Melt margerine and mix remaining ingredients as you would a regular cake. Pour into a 13x9 pan and bake at 350 degrees for 35 mins. Immediatly cover with marshmallow creme and cool. Mix as usual and ice cooled cake. paprika chopped parsley In a 10-inch skillet, cook bacon until crisp (or microcook). Stir in rice, cook and stir until rice begins to turn a light golden color. Add bell pepper, onion, mushrooms, carrot, stock or bouillon, wine, salt, pepper, and sage. Stir until well mixed. Arrange chicken thighs on top, sprinkle with paprika. Cover and simmer 35 to 40 minutes or until chicken is done. Sprinkle with parsley at serving time. Preheat oven to 450 degrees F. Place bacon drippings or Crisco in 9-inch cast iron skillet. Heat skillet in oven until fat is smoking hot, while preparing batter. (This should take no more than 5-10 minutes. ) Thoroughly combine cornmeal, baking soda, and salt in medium bowl. Add eggs and buttermilk all at once. Blend thoroughly, using wire whisk. Slowly pour all but 1 tablespoon of hot fat into batter, continuing to beat quickly with whisk to incorporate fat. Turn skillet around to coat sides and bottom thoroughly with remaining fat. Pour batter into skillet. Bake on top rack of oven for 25-30 minutes, or until top of cornbread is firm. Turn cornbread onto plate and slip back into skillet upside-down. Return to oven for 5 minutes. Turn out onto rack, cut into 6 wedges and serve immediately. Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after each addition. Combine flour, baking powder, salt, and cocoa; add to creamed mixture. Stir in vanilla and pecans. Spoon batter into a greased 13x9x2-inch glass baking pan. Bake at 325 degrees for 15 to 18 minutes until top is barely soft to the touch. Remove cake from oven and cover top with marshmallows. Return to oven for 2 minutes or until marshmallows are soft. Spread marshmallows over cake and immediately cover with Chocolate Frosting. Let frosting harden before cutting the cake into squares. Yield: one 13x9 inch cake. FROSTING: Cream butter; add cocoa, mixing well. Gradually beat in powdered sugar, adding warm milk as necessary, until spreading consistency. Stir in vanilla. Spread immediately over warm marshmallows. Yield: enough for one 13x9 inch cake. Mix butter,2 eggs and cocoa together. Then,add and mix in vanilla extract,2 eggs,flour and pecans,if desired. Put into a greased 11 x 14" pan. Bake @ 350 degrees for 30 minutes. Remove from oven. While cake is hot,spread 3/4 jar of marshmallow creme in top. Mix together 1 stick butter,6 tbsp. milk,1/2 cup cocoa,1 box powdered sugar,1 tsp. vanilla extract and 1 cup medium chopped pecans. Spread over marshmallow topping. Choose one: 1 lb peeled & deveined shrimp OR 4 oz bamboo shoots, draned (optional) Prepare meat, vegetable I and vegetable II, set aside. Stir water into cornstarch; stir in soy sauce and sherry. Set aside. In covered saucepan, cook vegetable I in boiling salted water for 3 minutes. Drain. Set aside. Preheat wok, add oil. Stir-fry garlic for 30 seconds. Add green onion and stir-fry one minute. Add crunchy ingredient and bean sprouts or bamboo shoots. Stir-fry 1 or 2 minutes. Remove from wok. Add Vegetables I and II, stir-fry 1 minute and remove from wok. If necessary, add more oil. Stir fry half of meat 2 or 3 minutes, until browned. Remove, stir-fry the other half 2-3 minutes and return all meat to the wok. Add the crunch ingredient and bean sprouts or bamboo shoots. Combine all ingredients in a 3-quart casserole pan. Bake in a slow oven (about 300-325) for two hours. Cool for 10 minutes before serving. u j{3 Mixed Berry Coulis: In blender or food processor, combine a tiny strip of lemon zest Cover and puree; strain to remove seeds if desired. Serve over whole wheet pancakes. Garnish with extra berries. Makes 1 1/2 cups 20 calories per 3-tbsp serving; . 3 g protein 5 g carbohydrate . 2 g fat (6% of calories) 1 g fiber no cholesterol 1 mg sodium 50 mg potassium SVWUP MAKE A MIXTURE OF GREENS TO SUIT your taste. Cut away the stems and stalks and wash the leaves. Set the greens in a steamer, with the tougher greens on the bottom. Cover and steam until tender, about 10 minutes. Or, cook each type of green separately in boiling, salted water, until done. Let cool a few minutes in a colander, then squeeze out the extra liquid and chop roughly. Pound the garlic and 1/2 teaspoon salt together in a mortar until finely broken down, then add the parsley and cilantro and continue working until you have a rough paste. Or, combine the garlic, salt and herbs in a food processor and work until everything is fine. You may need to add a little olive oil. Warm the olive oil with the paprika and cumin. When it begins to smell good, add the herb paste and mix the 2 together. Next add the greens and cook everything together for a minute or so until any excess moisture has evaporated. Taste and season with salt, if necessary. Pile into a serving dish and garnish with the wedges of lemon. SVWu Using a coffee grinder or blender, process cinnamon, allspice berries and cloves until very finely ground. Add to freshly grated nutmeg and ginger and mix well. Store in a small, airtight jar up to 3 months. .text `.bss .rdata @.data This is a hot relish, and to make it all the ingredients have to be pounded together. If you do this in a mortar, try to keep the mixture off your fingers as much as possible if you have sensitive skin; it is not only your tongue that can feel the effects of a strong chilli. Sambal Bajak will keep for a long time in an air tight jar, and lose none of its fierceness. Take the first five ingredients above-that is, the chillis, terasi, shallots, garlic, and kemiri-and pound them all together into a fine paste. Alternatively, mince them first as fine as you can and then put them in a liquidizer. Saute them in the vegetable oil for a few minutes, then add the salt, sugar and santen. Simmer gently for 20 minutes, and finish by cooking on a high flame, stirring continuously, for 1 minute. Let the sambal cool before you store it. It can be served hot or cold, and can be reheated many times without impairing the flavour. If you have used a mincer and liquidizer during the preparation, wash them several times in hot water and with plenty of detergent before you use them for anything else. In a large heavy-bottomed saucepan, bring sugar, butter, vinegar and water to a boil. Boil until the color changes and then start testing by dropping the mixture by drops into a teacup or glass of iced water. When a firm ball is produced (test by feeling) toffee is done. Or cook to 290 F (147 C) on candy thermometer. Spoon immediately into small candy molds. Decorate with cherries and nuts. Makes about 24. Trim base of broccoli stem. Starting at base, cut across stem into 1/8-inch slices. Continue slicing until top comes apart into florets. Blanch in lightly salted boiling water 30 seconds, transfer to bowl of ice water to keep cold. Dissolve cornstarch in soy sauce and wine and set aside. Heat wok over medium heat and add oil. Add almonds and cook, stirring constantly, until almonds begin to brown. Remove and drain on paper towels. Remove all but 1 tbls oil from wok. Increase heat to medium-high. Add ginger, stir and cook a few seconds until fragrant. Add green onions, bell pepper, celery and baby corn (if used). Cook 1 minute, stirring constantly. Drain broccoli and add to wok with mushrooms and almonds. Stir-fry just until mushrooms soften. Stir cornstarch mixture and add to wok. Stir and cook until sauce thickens and becomes glossy. Transfer to warm serving platter. Clean and wash the lentils and boil them until tender. Mash and strain into a separate pot. Add the rice, salt, and spices, and mix well. In a pan, saute the chopped onions in oil until golden. Add them with the frying oil to the lentils and rice. Bring the mixture to the boil with enough water to cover and simmer over low heat for about 10 minutes, until the rice is cooked, stirring regularly to prevent sticking. Serve lukewarm or cold with radishes and spring onions or a cabbage salad. That's the recipe straight from the book. I make a couple changes: first of all, I'm a bit liberal with the cumin and allspice - I don't use measuring spoons, and I'm sure I get more than the 1/4 or 1/2 teaspoon. Bhar, btw, is described by the book as "a spice blend made of cloves, cinnamon and nutmeg. It is very similar in flavor to allspice, which may be substituted for it. " I use brown basmati rice, so I have to boil it for more than 10 minutes; this means I have to keep adding water to it so it doesn't dry out. SVWUh0bq Bring lentils & water to a boil. Reduce heat, cover & simmer for 25 minutes. Heat 2 tb oil in a skillet & saute onions & salt till the onions are transulcent. Heat remaining oil in another skillet & saute the rice for 3 minutes. Combine lentils, rice & onion, cover tightly & simmer till the lentils & rice are render, about 1 hour. You may have to add up to 2 extra cups water. Stir occasionally. Serve with a green salad. Flavored lightly with coffee, this variation on Rosie's Buttercream has a lovely cafe au lait color. Dissolve the coffee in the water. Place all ingredients in a food processor and process until light and fluffy, about 5 minutes. Stop the machine several times to scrape down the sides of the bowl with a rubber spatula. Transfer the buttercream to a medium sized mixing bowl and, using the paddle attachment of an electric mixer, continue to beat on medium-high speed, until the buttercream is white and fluffy, 15 to 20 minutes. Stop the mixer to scrape the bowl several times with a rubber spatula (If you do not have a paddle attachment, you can use the whisk) Use the buttercream for frosting within an hour or it will need rewhipping. Makes 2 to 2. 1/4 cups, enough to fill and frost a two- or four-layer cake VhP`q Combine coffee and boiling water. Boil 3 minutes. Strain and cool. Cream sugar with shortening. Add eggs. Beat thoroughly. Sift flour, measure, and sift with baking soda,salt, and spices, reserving 1/4 cup of the flour for dredging the fruits. Add dry ingredients alternately with coffee to first mixture. Beat until smooth. Add fruits. Mix well. Pour into well-oiled loaf pan. Bake in slow oven (350 F) about 40 minutes. The Household Searchlight h`q 9-h`q Grease and line lamington pan with foil. Place chocolate, condensed milk and butter in saucepan, stir constantly over low heat until mixture is smooth. Blend coffee and water together until coffee is dissolved, add to chocolate mixture, stir until evenly combined. Pour into prepared pan, refrigerate until set. Cut into squares to serve. Cover with plastic wrap and refrigerate until required. Makes about 30. Sift sugar. Cream butter. Add sugar. Beat until smooth. Add remaining ingredients. Beat until well blended. Pre-heat oven to 350F. Blend the honey, water, oil, tahini. Blend in coffee substitute. Add tofu chunks, one at a time. Mix till creamy. Lightly oil 9" pie pan. Sprinkle in cracker crumbs. Pour in half the tofu mixture. Drizzle chocolate glaze over it. Cover with the rest of the tofu. Gently insert a knife into the pie & pull up the chocolate, making swirling designs. Bake for 20 to 25 minutes. Directions: In heatproof bowl set over simmering water, melt chocolate with coffee liqueur and instant coffee granules. Stir until smooth. Remove from heat; stir in brown sugar until dissolved. Stir in corn syrup, eggs, butter, vanilla, salt and chopped pecans. Pour filling into pie shell;arrange pecan halves decoratively on top . Bake at 350F for 45-50 minutes, or until edges feel set but centre still jiggles slightly. Let cool on wire rack before serving. Calories: you don't want to know. In blender, sprinkle gelatin over cold milk, let stand 2 min Add hot milk, cocoa, and instant coffee. Process at low speed til completely dissolved, about 2 min. Add remaining ingredients and process at high speed until thoroughly blended, scraping sides once, about 2 min. Pour into crust. Chill until firm, about 2 hours. Melt chips with whipping cream and coffee granules in heavy, medium saucepan over low heat, stirring occasionally. Whisk in liqueur until blended. Pour into pie pan. Refrigerate until mixture is fudgy, but soft, about 2 hours. Shape about 1 T of the mixture into 1 1/4 inch ball by rolling between your palms. Place balls on waxed paper. Place crumbs in a shallow bowl. Roll balls in crumbs; place in petit four or candy cases. Preheat oven to 350. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine first 5 ingredients; set aside. In another medium bowl, beat together margarines, sugars, eggs and extracts. Stir in flour mixture, currants and 1/2 cup of the coconut. Spread batter evenly with the remaining 1/2 cup coconut. Bake 25-30 minutes or until toothpick inserted in center of brownies comes out clean. While warm, cut into 16 equal-size bars. `SVWh Preheat oven to 350. Spray an 8" square baking pan with nonstick cooking spray. In medium bowl, combine first 5 ingredients; set aside. In another medium bowl, beat together margarines, sugars, eggs and extracts. Stir in flour mixture, currants and 1/2 cup of the coconut. Spread batter evenly with the remaining 1/2 cup coconut. Bake 25-30 minutes or until toothpick inserted in center of brownies comes out clean. While warm, cut into 16 equal-size bars. Sift dry ingredients together 4 times. Add milk slowly, stirring constantly. Lastly, add well beaten egg whites. Bake in slow oven 50 minutes. Note: Slow oven is 300 - 350 F. uGj\S @PjQV Combine meat, celery, olives, and 1/2 the pimento. Season to taste. Moisten with salad dressing. Mix lightly with 2 forks. Serve on crisp lettuce. Garnish with strips of pimento. 4 servings. Regier, Mountain Lake. Blend it all in the food processor until smooth. I do everything separately, then mix it all together because my food processor is not big enough to do it all at once. Serve as a sandwich spread, or on crackers. This recipe makes *a lot*. I think it freezes well, just stir well after it thaws, and make sure the lentils and green beans are well drained. Serve with crackers or make sandwiches with it. This recipe makes quite a lot of spread. Combine first six ingredients, add milk, shortening, and egg mixing well. Stir in bacon. Pour batter into a well greased 8 inch square pan. Bake at 425 degrees for 25 minutes or until lightly browned. Cut into squares, and serve with Creole Celery Sauce. Beat until smooth; set aside. In a chilled bowl with chilled beaters, whip cream until soft peaks form. Continue whipping and add sugar one table spoon at a time. Gently fold in sour cream and blend thoroughly. Sprinkle potatoes with flour and deep-fry until golden. Drain and set aside. Pour off all but 2 tablespoons of the oil, reheat an add onion. Stir-fry 10 seconds and add snow peas and wood ears. Stir-fry another 10 seconds and add salt, sugar and water. Bring to rapid boil, stirring constantly, and cook until peas are just tender crisp. Add reserved fried potato slices, heat through and serve. Wood ears are a type of mushroom or shelf fungus. When soaked it has a crunchy, gelatinous texture with little taste. If you can't find them, I imagine that you could use the dried mushrooms although they wouldn't give exactly the same effect. A closer substitute would be dried jellyfish, but if you're some- where that sells dried jellyfish, I'm sure that they have wood ears as well. Preheat oven to 400 Mix buttermilk, salt, pepper and nutmeg in a large bowl. Add chicken pieces, turning to coat. Place bread crumbs in a shallow bowl. Turn chicken, one piece at a time, in bread crumbs until evenly coated. Place chicken on foil lined baking sheet. Bake until coating is crisp and juice runs clear when thigh is pierced with a fork, about 50 minutes. Serve hot or at room temperature. 219 calories per serving. From: Syd's Cookbook. In small saucepan with wire whisk beat all ingredients until smooth. Stirring constantly , cook over medium-low heat until thick (do not boil). Serve over vegetables or fish. Makes 1 1/2 cups 5 mg cholesterol per Tb. spoon. These ultra-moist, dark chocolate mini-cupcakes are filled with creamy white chocolate ganache. CUPCAKES Make the cupcakes: 1. Position a rack in the center and preheat oven to 325 Lightly butter twenty-four 1-3/4" x 3/4" (1-oz) muffin of biscuit cups. Into a medium bowl, sift together the flour, cocoa, baking soda, and salt. Mix in the sugar. Make a well in the center. Whisk in the water, oil, vinegar, and vanilla. Blend until smooth. (The batter will be very thin. ) 3. Spoon the batter into the prepared cups. Bake until a cake tester inserted into the center of one of the cupcakes comes out clean, about 12 to 14 minutes. Cool the cupcakes in the pans on a wire rack for 5 minutes. Remove the cupcakes from the pans and finish cooling on the rack. Make the filling: 4. In a heavy medium saucepan over medium-high heat, bring the cream to a boil. Add the white chocolate and remove from heat. let the mixture stand briefly; stir until smooth. Transfer to a metal bowl and refrigerate until chilled thoroughly, stirring occasionally. (To speed the process, set the metal bowl over a larger bowl of ice water; stir the chocolate mixture until cool. ) With an electric mixer, beat the whit chocolate mixture just until fluffy, about 1 minute. Transfer the filling to a pastry bag fitted with a 3/8-inch plain tip. Insert the pastry tip 1/4-inch into the bottom of each cupcake and squeeze a little filling into each one. Make the glaze: 6. Place the chocolate in a small bowl. Whisk in the boiling water and blend until smooth. One at a time, dip the top of each cupcake into the warm glaze. Turn the glazed cupcakes right side up and set them on a wire rack on top of a baking sheet. Refrigerate the cupcakes for 5 minutes to set the glaze. Make the icing: 7. In a medium bowl, whisk the egg white until frothy. Stir in the cream of tartar. Gradually mix in enough of the confectioner's sugar to make a fairly stiff and smooth icing. Fill a small paper cone with the icing and cut a 1/16-inch opening at the tip. Remove the cupcakes from the refrigerator. Pipe a design (a squiggle, spiral, etc. ) on the top of each cupcake. Let the design harden and then cover and refrigerate the cupcakes. Serve at room temperature. The cupcakes can be made and refrigerated up to 2 days in advance, or frozen up to 2 weeks. In blender or processor, process green tomatoes; add sugar. Boil 20 minutes. Skim. Add jello, stir. Pour into sterilized jars. It must be kept in the refrigerator! Can also be frozen. Boil hard for 3 minutes. Put in hot, clean jelly jars and seal. Let set 6 weeks and enjoy. Servings: 6 Pour the hot water over the rolled oats. Add the rest of the ingredients. Oil a baking pan and shape the mixture in the form of turkey, using stalks of celery for the legs and shaping the mixture around them. Use small oblongs of the mixture for wings. Pat oil over the outside and bake in a moderate oven until done in the middle, probably 45 minutes. Loosen with a spatula and remove to a meat platter. Garnish and serve hot. Serves 4 to 6 Bill tofu in water for 10 minutes. Drain the tofu and let it cool. Blend the tofu and the rest of the ingredients into a blender or food processor until smooth. If the "whipped cream" is too thick, add soymlk sparingly. Chill at least 1 hour before serving. Makes 1 cup. Mix all dry ingredients thoroughly. Add water. Mix with hands until well- moistened but not sticky. Divide into 4 parts, roll out each quarter until 1/4 inch thick, place on cookie sheet (each part should cover half a cookie sheet). Bake at 350 for 30 minutes. Score with a knife before baking, if desired. Break into pieces as needed. Keeps indefinitely in air-tight, moisture-proof containers. Zip-lock bags are good for carrying hard-tack in a backpack. Grind spices to a fine powder in a coffee grinder or with a pestle and mortar. Store in a small, airtight container for up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] SVWU3 D$ 90v@N Place Onion soup mix and bread crumbs in large plastic food bag and shake to blend. Brush chicken on all sides with Mayonnaise. Place one piece of chicken in bag at a time. Close tightly and shake until coated. Place chicken on rack in broiler pan. Bake in 400 degree oven 40 to 45 minutes or until golden brown and tender. For extra onion flavor: Use 2 envelopes Onion Soup mix and reduce bread crumbs. Serves 4. As in my holiday turkey, I like to have my barbecued chicken moist and juicy. This is more of a technique than any special recipe. Place chicken pieces on the grill. Cook for 2 minutes and turn over. Baste each piece with sauce. Cook for 3 or 4 minutes. Turn and baste. Keep turning and basting at 3-4 minute intervals until chicken is done. By turning at frequent intervals the sauce doesn't have time to burn. If there is anything special about the technique it is the frequent turning and the bed of medium hot coals. From: Syd's Cookbook. 0;L$ Combine flour and salt in a very large bowl. Mix well. With pastry blender cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Add cold water all at once and mix lightly until the flour absorbs all the water and texture resembles putty. If dough is too sticky, sprinkle a little four over the top and mix until dough barely holds together in the bowl. Divide dough into 10 oblong rolls. Wrap each roll well with plastic wrap and heavy foil. Freeze and label as Moist Pie Crust Mix. Use within 12 months. Makes 10 rolls of mix enought for 10 double pie crusts or 20 single pie crusts. MOIST PIE CRUST: Partial thaw 1 roll of mix. Divide dough into 2 balls. Roll out dough to desired thickness between 2 sheets of lightly floured wax paper. Place dough in a 9-inch pie plate without stretching. Flute edges. If filling recipe calls for a baked pie crust, preheat oven to 425 degrees F. (220 degrees C. ) Bake 10 to 15 minutes until very lightly browned. Cool. Fill and bake according to directions for filling. For double crust pie, place top crust over filling and flute edges, and cut slits in the top crust. Makes enough for one 9-inch double crust pie or 2 9-inch single crust pies. t@j P Rhubarb with its uniquely tangy taste, is a favorite spring fruit of many midwestern and east coast transplants. Just stir diced uncooked rhubarb into the coffeecake batter and bake. (By Times Food Stylists) Sift together cake flour, baking powder, baking soda, and salt into large bowl. Stir in cup brown sugar. Place egg substitue in bowl. Stir in yogurt, applesauce and vanilla. Stir into flour mixture just until ingredients are almost blended. Quickly stir in rhubarb just until mixed. Turn into 9-inch-square pan sprayed with non-stick vegetable spray or lined with parchment paper. Sprinkle top evenly with remaining 2 tablespoons sugar. Bake at 350 degrees F. 30 to 35 minutes or until cake tests done in center. Each serving contains: 219 calories; 215 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 4 grams protein; 0. 41 gram fiber. Remove stems and replace with stick stuck halfway into the apple. Put sugar and syrup in deep pan and stir slowly over slow fire until thoroughly dissolved. Let boil until a small quantity when tested in water becomes brittle. Remove pan from fire and place over boiling water. Then dip apples and wind in circular motion until thoroughly covered with syrup. Place on buttered pan with sticks upright and permit to cool. PREHEAT OVEN TO 425F. Line a cookie sheet with parchment. Using a wooden spoon, mix the flour, sugar, baking soda and powder and ginger together. Stir in the butter, then the egg, followed by the molasses, yogurt and raisins. Mix until too thick to stir. Flour a flat surface and turn the dough onto it. Form the dough into a ball and knead until it holds together nicely, adding flour if the dough sticks to your hands. The dough should be slightly tacky. Pat the ball down to 1/2-inch thickness, and cut hearts from it. Place the hearts on the cookie sheet and bake until golden brown and firm, about 15 minutes. Serve with jam and tea. Makes 6 large heart-shaped scones. X4^_^4X_3m Combine all ingredients , boil 20 minutes, stir all the time. Place in refrigerator until cold. _^4X_^Y X_^X^ _^_^_ Boil all together until a little tried in cold water becomes brittle. Pour on a buttered dish and allow to cool. When cool enough to handle, rub butter on hands and pull the candy (small portions at a time) until light in color. Cut in small pieces. Combine the ingredients for the liquid part mixing well. Combine the dry ingredients for the crumbs, working in the shortening. Line a pie pan with pastry. Make alternate layers of crumbs and liquid. Top with crumbs and bake at 450-F until crust edges start to brown. Reduce heat to 350-F and bake until firm (about 20 minutes). Combine ingredients and boil to soft crack stage (275 - 280 F). Pour into well-buttered, shallow pan. Cut in squares when nearly cold. Notes: From Ruby Williams' file; newspaper clipping. Date unknown ('50s? earlier?) Put butter in saucepan and when melted add sugar, molasses and water. Stir until sugar is dissolved, and let boil without stirring until mixture will form a very soft ball that will just keep its shape when tried in cold water. Turn out on a cold platter or agate tray, and as mixture cools around sides fold toward center. When cool enough to handle, pull until porous and light colored with tips of fingers and thumbs. Be careful not to squeeze it in the hand. Cut in small pieces with large scissors or a sharp knife and arrange on slightly buttered plates, or wrap in wax paper. A few srops of oil of peppermint, clove or cinnamon may be added during the pulling. Combine all ingredients and boil until hard ball stage. Wet a shallow pan and pour in candy. When cool enough to handle, pull until light a color as desired is reached. Twist and cut into sticks. Microwave: In large bowl, combine flours, brown sugar, fennel seed, baking powder and bakin soda. In small bowl, combine buttermilk, molasses, oil and egg until blended. Stir into flour mixture just until mositened. Fold in raisins. Line 6 microwavable muffin-cups with double paper>>>>>>>>>>> liners. Spoon batter into each cut, filling 1/2 full. Micro at HIGH (100%) 2 1/2 to 4 1/2 minutes or until wooden oppick inserted in center comes out clean. Rotate dish 1/2 turn halfway through cooking. Let stand 5 minutes. Remove from pan. Repeat procedure with remaining batter. ??0ifstream@@QAE@HPADH@Z ??0ifstream@@QAE@PBDHH@Z ??0ifstream@@QAE@XZ ??0ios@@IAE@ABV0@@Z ??0ios@@IAE@XZ ??0ios@@QAE@PAVstreambuf@@@Z ??0iostream@@IAE@ABV0@@Z ??0iostream@@IAE@XZ ??0iostream@@QAE@PAVstreambuf@@@Z ??0istream@@IAE@ABV0@@Z ??0istream@@IAE@XZ ??0istream@@QAE@PAVstreambuf@@@Z ??0istream_withassign@@QAE@ABV0@@Z ??0istream_withassign@@QAE@PAVstreambuf@@@Z ??0istream_withassign@@QAE@XZ ??0istrstream@@QAE@ABV0@@Z In saucepan, mix together gelatine, sugar and salt. Drain mandarin oranges; stir syrup into gelatine mixture. Place over low heat; stir constantly until gelatine and sugar are dissolved, then remove from heat. (I do this in the microwave. Add lemon juice, whole cranberry sauce, diced celery, and chopped nuts. Arrange oranges in mold; spoon in cranberry sauce. (A ring mold, small Tupperware mold, or pretty crystal bowl, can be used. ) Refrigerate. Serve. I have used this recipe since 1962, when it was given to me by a fellow employee at the Oklahoma Medical Research Foundation. My mother (80 years old in 1992) requests this every Thanksgiving. The combined flavors are very tasty. ??0strstream@@QAE@XZ ??0strstreambuf@@QAE@ABV0@@Z ??0strstreambuf@@QAE@H@Z ??0strstreambuf@@QAE@P6APAXJ@ZP6AXPAX@Z@Z ??0strstreambuf@@QAE@PADH0@Z ??0strstreambuf@@QAE@XZ ??1Iostream_init@@QAE@XZ ??1__non_rtti_object@@UAE@XZ ??1bad_cast@@UAE@XZ ??1bad_typeid@@UAE@XZ ??1exception@@UAE@XZ ??1filebuf@ *CHILES* The day before, slit the chiles open with a knife and remove the seeds and veins, reserving at least 1/2 tablespoon of the seeds. Heat the shortening and quickly fry the chiles on both sides. Take care that they do not burn, and be careful how you inhale the fumes, unless you want a seared windpipe. Put the chiles into a bowl, cover them with water, and leave them to stand overnight. On serving day: preheat the oven to 325 F. Cut the chicken into serving pieces. Set the giblets aside. Melt 3 tablespoons lard and brown the chicken pieces well. Drain off the excess fat. Cover the pan and braise the chicken in the oven, without liquid, until it is tender---40 to 60 minutes, depending on toughness. Put the giblets into the pan with the rest of the ingredients. Cover them with water and bring them to a boil. Lower the flame and simmer for 1-1/4 to 1 1/2 hours. Strain the broth and set it aside. When the chicken is cooked, pour off the juices in the pan and set them aside to cool, then skim off the fat and add them to the giblet broth. Set it aside. Blend the chiles with the water until smooth---you may have to do them in two or three lots but try not to add more water. Melt the shortening, and when it is hot but not smoking, cook the chili puree over a medium flame for about 10 minutes, stirring it all the time. Keep a lid handy, as it will splatter about. Set it aside. Put the tomatillos in a blender or food processor. Put the spices into a spice grinder and add the toasted, cooled seeds, reserving 2 tablespoons of the sesame seeds for later use. Grind the spices and seeds finely and transfer them to the blender jar. Add the toasted garlic to the blender jar. Melt three tablespoons of shortening in the frying pan and fry the raisins briefly, just until they puff up, and transfer them with a slotted spoon to the blender jar. In the same pan fry the almonds, stirring them all the time, until they are well browned. Remove with a slotted spoon and crush them a little before adding them to the blender jar. In the same pan fry the pumpkin seeds lightly, but have a lid handy, as they pop about explosively. Remove with a slotted spoon and add to the blender. In the same pan fry the tortilla until very crisp. Remove with a slotted spoon and crush it a little before adding it to the blender. In the same pan fry the bread until crisp, then remove with a slotted spoon and crush. Add it to the blender jar. Blend all the ingredients together until they form a smooth paste. If it is absolutely necessary to add some liquid to blend it effectively, then add a little chicken broth. Add the blended mixture ot the chile sauce and cook over a brisk flame for about five minutes, stirring the mixture constantly. Break the chocolate into small pieces and add it to the mixture. Continue cooking the _mole_ for about 10 minutes more, stirring it all the time so it does not stick. Add the broth and continue cooking the _mole_ for a minimum of 40 minutes. Add salt as necessary, then add the chicken pieces and heat them through. Serve individually, sprinkled with some of the reserved toasted sesame seeds. The Cuisines of Mexico Diana Kennedy Deep fry chicken breasts. Top with Alfredo Sauce. Sauted mushrooms on top. Top with Provolone cheese. Bake in oven unttil cheese melts. Brown hamburger meat and drain. Add next 5 ingredients and simmer, covered 14-20 minutes/ Stir often. Cook noodles in salted water. Add italian seasoning, oregano, and onion to taste. _filbuf _fileinfo _filelength _filelengthi64 _fileno _findclose _findfirst _findfirsti64 _findnext _findnexti64 _finite _flsbuf _flushall _fmode _fpclass _fpieee_flt _fpreset _fputchar _fputwchar _fsopen _fstat _fstati64 _ftime _ftol _fullpath _futime _gcvt _get_osfhandle _getch _getche _getcwd _getdcwd _getdiskf Pour the yeast to one side of the inner pan. Add the rest of the ingredients in the order given. Select white bread, and push start. _heapused _heapwalk _hypot _initterm _inpd _inpw _isatty _isctype _ismbbalnum _ismbbalpha _ismbbgraph _ismbbkalnum _ismbbkana _ismbbkprint _ismbbkpunct _ismbblead _ismbbprint _ismbbpunct _ismbbtrail _ismbcalnum _ismbcalpha _ismbcdigit _ismbcgraph _ismbchira _ismbckata _ismbcl0 _ismbcl1 _ismbcl2 _ismbclegal _ismbclower _ismbcprint _ismbcpunct _ismbcspac Saute onion and garlic in oil. Add every thing except potatoes and carrots to large pot. Cover tightly and simmer 1 1/2 hours until meat is thoroughly tender. Half an hour before meat is ready add carrots and potatoes. _mbcjistojms _mbcjmstojis _mbclen _mbctohira _mbctokata _mbctolower _mbctombb _mbctoupper _mbctype _mbsbtype _mbscat _mbschr _mbscmp _mbscoll _mbscpy _mbscspn _mbsdec _mbsdup _mbsicmp _mbsicoll _mbsinc _mbslen _mbslwr _mbsnbcat _mbsnbcmp _mbsnbcnt _mbsnbcoll _mbsnbcpy _mbsnbicm Dissolve yeast in a 1/4 cup of lukewarm water. Combine luke warm milk, warm water, sugar , salt and shortening . Stir until dissolved and lukewarm. Add yeast (dissolved in water). Sift flour (about 5 cups) only enough so you can knead it-(so it wont stick to fingers) for 10 Min. Place in greased bowl and let rise (warm room) 1 1/2 hrs. (or until doubled in bulk) Punch down with knife and let rise again 1/2 hr. Cut up in small pieces and roll around in hands and place in tin . (To form a small ball). Let rise for 1 1/4 hrs. (Put dough on floured board to work with). Bake in oven for 30 to 40 min at 325 degrees. One roll. 111 calories, 1 g fat Exchanges 1. 4 bread . 2 fat This recipe has been in my family for years. My Dad typed the recipe into my Meal-Mast recipe Program, hence the name "Mom's Bread Rolls". BTW, the Mom is 86 years young!. Enjoy. Pembroke/So. of Boston 12/25/91 10:06 pm r _toupper _tzname _tzset _ultoa _ultow _umask _unge Melt butter. Add flour and milk to make creamy broth. Thin down with chicken stock until like a thick cream. Add pimento to cream gravy; stir in chicken lightly. Beat eggs thoroughly; stir into mixture. Just before serving, add 1 cup light cream. Serve in Pepperidge Farm patty shells or noodle nests or Holland rusks or English muffins. _wfopen _wfreopen _wfsopen _wfullpath _wgetcwd _wgetdcwd _wgetenv _winmajor _winminor _winver _wmakepath _wmkdir _wmktemp _wopen _wperror _wpgmptr _wpopen Mix the egg and milk together and set aside. Preheat oven to 300-325F. Prepare the meat as if it were a shish-ka-bob; that is, alternate the meats and place on a 10" skewer. Dredge the meat in the egg/milk mixture, then the flour, and put into a non-stick baking dish. Sprinkle the spices ontop. (You might want to coat the dish with a non-stick spray first). Bake at 300-325 degrees (a slow oven) for about 2 1/2 - 3 hours, or until the meat is browned on all sides and very tender. If you wish, serve this with gravy. It is very filling and very good. wprintf fwrite fwscanf getchar getenv getwc getwchar gmtime is_wctype isalnum isalpha iscntrl isdigit isgraph isleadbyte islower isprint ispunct isspace isupper iswalnum iswalpha iswascii iswcntrl iswctype iswdigit iswgraph iswlower iswprint iswpunct iswspace iswupper iswxdigit isxdigit ldexp localeconv localtime log10 longjmp malloc mblen mbstowcs mbtowc memchr memcmp memcpy memmove memset mktime perror printf Directions: 1. In a large 4 qt dutch oven or large saucepan, cook beef and onion over medium-high heat, stirring often to break up meat, until lightly browned, 5 to 10 minutes. Drain off any excess fat. Stir in all remaining ingredients. Heat to boiling. Reduce heat to medium low and simmmer, uncovered for 10-15 minutes. 365 Easy One-Dish Meals, Harper & Row Typed at you by Helen Peagram Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze ontop of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940's. It is the flakiest crust you will ever make. Prepare the crust by mixing the flour, oil, milk, and salt. Separate into two balls, and put each between 2 pieces of wax paper to roll out, as the crust will be very flaky. Make bottom crust and place in 8-9 inch pie plate, depending upon size you want. Preheat the oven to 425 F In a large bowl, put the apples, sugar, and spices. Cut through with a knife to create the appearance of chopped apples. Put mixture in pie plate, and dot with a few pats of butter and a few teaspoons of flour. Roll top crust out, and put on pie. Slit the pie, and put in oven. Be sure to put a lining underneath the pie or a cookie sheet as the pie is sure to run over. Bake at 425 degrees for 10 minutes, and then reduce oven heat to 350 and bake for 50 minutes or until both top and bottom crusts are brown. Remove from oven and cool on wire rack. Prepare the following glaze: 3/4 cup confectioners' sugar 1/2 tsp vanilla milk to make a glaze While the pie is still hot, brush this glaze ontop of the pie and be sure that the glaze drips into the slits. Cool, and serve with vanilla ice cream or fresh whipped cream. This recipe comes from my mother-in-law who worked in a bakery in Kilkeel, County Down, Northern Ireland in the 1940's. It is the flakiest crust you will ever make. Servings: 4 Preheat to 350F Sift dry ingrediants in a bowl. Cut in shortening. Add egg & milk. Stir til flour is moist. Put batter in 9" cake pan. Mix sauce well, pour over batter slowly. Bake for 40 min. Serve with milk or cream (while warm) h. peagram t D$ ]_^[ Mix all ingredients and refrigerate until time to serve. t5f=: t/f=/ Cook the potatoes and onion in water to cover until almost done. Add fish which has been cut into small pieces and cook slowly until potatoes are done. Do not overcook the fish. Add one 12 ounce and one 5 ounce can of condensed milk and continue to simmer until everything is heated. Add butter, salt and pepper to taste and serve with fresh baked muffins. Typed by Syd Bigger. Wash peas well with cold water and drain. Place in large saucepan, add water and drain. Place in large saucepan, add water and bring to boil. Add remaining ingredients, reduce heat to the lowest point, cover and cook for 1 1/2 hours. Remove cover and mash with fork or in food mill. Cook without cover several minutes to thicken if necessary. Adjust seasoning to taste. For a thinner soup, puree in blender or food processor. Serve very hot. From "Cooking What Comes Naturally" by Nikki Goldbeck. Posted by Theresa Merkling. Courtesy of Fred Peters. ;L$ s4 Stir shortening to soften. Gradually add sugar and cream thoroughly for 10 minutes with your mixer set on HIGH speed. Add vanilla. Add eggs, one at a time, beating well after each. Sift flour with baking powder and salt; add to creamed mixture alternatley with milk, beating after each addition. Bake in 2 paper lined 9x1 1/2 inch round pans in a 375 degree oven for 20 minutes. Dice and chop first four ingred. ; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack. NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves. Dice and chop first four ingred. ; set aside. In lg. mixing bowl, add the eggs and salt, beat well. Gradually add flour and stir in rest of chopped ingred. Pour into well-greased and floured 10" tube pan. Bake at 325 for 1 1/2 hrs. Do not pour off foamy grease. Let stand 25 min. before removing from pan. May be sliced and served cold or cubed and picked for hors d'oerves while watching football and drinking beer. The answer to any hostess' prayers as nice snack to serve when guests are watching instant replays and have no time between games to sit down to eat a hot snack. NOTE: Half recipe makes sm. Bundt pan size snack. Serves 10 generously and 20 as hor d'oeurves. Place garlic, basil, parsley & spinach in a blender & work into a uniform paste. Add tomatoes & process just a few seconds longer. Transfer to a bowl & stir in parmesan, salt & nuts. Serve at room temperature with hot pasta with the olive oil. Place tripe, pigs' feet, water, onion, bay leaf, parsley, garlic, peppercorns, and salt in kettle. Cover and simmer until tender. Cool. Remove meat from broth, strain and reserve 2 cups of broth. Remove bones from pigs' feet. Coarsely chop pigs' feet and tripe. Set aside. Wilt onion in oil, add tomato sauce, cook for 5 minutes. Add broth, ham, tripe, pigs' feet, and wine. Adjust seasoning, simmer a few minutes longer, then add capers and olives. Thinly slice the meats across the grain, in 2 to 3-Inch strips, and arrange the meat and vegetables on separate platters. SAUCE: Simmer the soy sauce, water, peppercorns, anise and garlic for a few minutes in a saucepan, then strain and cool. Add the wine, sugar, ginger root, 2 cups of the scallions or leeks and 2 cups of the Chinese Parsley. Refresh the sauce with the remaining scallions or leeks and parsley as cooking progresses. Taste to correct the seasoning, then divide among the guests bowls. (NOTE: Do Not taste the sauce after the raw meat has been dipped in it! Just a precaution. ) TO ASSEMBLE: To assemble the barbecue, place the cooking appliance in the center of the table, heating and greasing the cooking surface with the salad or peanut oil. (At intervals, scrape off the charred food bits with a spatula and reoil the cooking surface and resume cooking). Guests put the meat and vegetables on the plates and then place small portions on the cooking surface and spoon some of the sauce over the grilling food, flipping the food over with chopsticks after about 1 minute on the grill. Cook to the desired doneness of each guest. ~------------------------------SAUCE------------------- ~- 1. Cut steak across grain into strips about 2 in. long , and very thin. Add seasoning to meat. Combine sauce ingredients and mix well. Heat wok. Add oil. Add garlic and cook quickly. Add beef and onions and stir-fry until tender. Add sauce mixture. Mix and cook about 1 Min. This is from Jennie Low's cook book "Chopstick,Cleaver, and wok. (I made 1 1/2 times this amount - see parenthesis for amt. ) Place vegetables, bacon and margarine in a 5 quart sauce pot. Saute over medium heat until vegetables are tender. Be careful not to brown or scorch. When vegetables are tender, add flour to make a roux. Cook for two minutes, allowing flour to cook while stirring occasionally. Add clam juice and dairy products. Stir by using a wire whip. Add fresh garlic, black pepper, chopped clams and clam base. Cook over low-medium heat stirring occasionally to prevent chowder from scorching. Cook for two hours or until chowder is brought to desired thickness. If a crockpot, or small steam kettle is available, it is recommended. Also, clam juice can be added to thin chowder down if it gets too thick. Note: This soup is the BEST clam chowder I have ever tasted! It is thick and very rich and fattening! I didn't use the clam base since I don't even know what that is. Also, I didn't need to simmer it as long as suggested. I cooked it for about 1 1/2 hours. The chowder needs to be stirred OFTEN, probably about every 5-10 minutes or so or it will stick to the bottom of the pot. Also, I one-and-one-halved times'd it, using about 3 lbs. of chopped clams instead of the recommended amount. I also served it with the little soup "clam" crackers. It made about 5 quarts this way. Deb C. In a 2-quart micro-safe casserole dish, place butter, onion and green pepper. Cover with vented plastic wrap. Micro-cook on high until tender, about 6 minutes. Stir in milk and creamed corn; micro-cook uncovered on high until hot, about 10 minutes. Toss Monterey Jack cheese with cornstarch. Stir into soup with salt, black pepper and nutmeg; micro-cook uncovered on high until thickened, about 1 minute. Slice the meat into thin strips, no more than 1/4" thick and about 1" wide. Make strips paper-thin if possible. Mix curry powder, chilies, garlic, onions, salt, lemon juice, and honey in a large bowl. Add the meat strips and toss well to cover with the marinade. Thread meat strips on bamboo skewers, 3 or 4 pieces per skewer. Make sure that plenty of onion and garlic bits cling to the meat. Arrange skewers of meat in a dish, cover with any remaining marinade, and refrigerate while making the sauce. Brown or grill the meat skewers and serve with the warmed peanut butter sauce for dipping. Sauce: Blend all ingredients together well to make a smooth sauce. Keep refrigerated, but warm before serving. Preheat the oven to 325 F. Wrap pancakes in foil and place in oven to warm, about 8 minutes. Heat sesame oil in a wok or large skillet until very hot. Add green onions, bok choy, red bell pepper, carrots and mushrooms. Stir-fry vegetables 3 to 4 minutes until crisp tender. Add sprouts, tofu, ginger and garlic and continue cooking 2 to 3 minutes until sprouts are soft. Stir in tamari and extra hoisin sauce. To eat, drizzle a spoonful of hoisin sauce across center of pancake. Top with generous helping of vegetables and roll up burrito style. Per Serving: Calories: 345 Grams of Fat: 10. 5 % Fat calories: 27 Cholesterol: 0 mg Grams of Fiber 7 Lf9_,u f9_4u f9_hL Coarsely chop tomatoes and set aside. In a Dutch oven heat oil over medium heat. Add carrots, onions, and garlic and saute' for 3 to 4 minutes, or until softened. Add wine, tomatoes, salt and pepper and bring to a boil over high heat. Add mussels, cover and cook for 3 to 4 minutes, or until they have opened. (Discard any that do not open). */\/\ichael* & Ms. /\/\ | /-\ /\/\ | *\/\/eslie* `.rdata @.data .rsrc Combine sugar, flour, ginger, salt, water, mustard, soy sauce, vinegar and garlic in small bowl. Add chicken. Refrigerate for 30 minutes. Heat 1 tablespoon of oil in a large skillet or wok over medium-high heat. With a slotted spoon, remove chicken from marinade to skillet; reserve marinade. Stir-fry chicken for 3 minutes or just until chicken is cooked through. Remove chicken to plate to keep warm. Wipe out skillet with paper toweling. Heat remaining 1 tablespoon of oil in same skillet over medium heat. Add green onion; stir-fry for 1 minute. Add snow peas and red pepper; stir-fry for 3 minutes. Pour reserved marinade into skillet. Bring to boiling. Add chicken to skillet; cook, stirring, for 2 minutes or until the sauce is bubbly and thickened. Preheat oven to 350F. In a food processor, combine scallions, garlic, thyme, salt and pepper; process until finely chopped. Add mustard and oil; process until mixture forms a paste. Place pork on a rack in roasting pan; spread with scallion mixture Pour broth into bottom of pan. Roast, basting occasionally, 45-50 minutes, or until meat thermometer registers 160F. Let stand 10 min. before carving into 1/4" thick slices. Each serving contains: 1 fat, 2 proteins, 1/2 vegetables, 2 opt. Per serving: 143 calories Stir water into mustard in small cup. Combine the sugar and vinegar in a medium-size saucepan. Bring to boiling, stirring to dissolve sugar. Boil gently 10 minutes. Add pears, mango, raisins, mustard mixture, onion, garlic, ginger, pepper flakes and salt. Boil gently, stirring occasionally, until most of the liquid evaporates and the fruit is tender, about 30 minutes. Cool completely. Refrigerate, covered, for up to 1 week. Serve cold. Wash the greens thoroughly and drain them by shaking off any excess water. Remove the very thick part of the stems from the greens and coarsely chope the leaves. Cut the cabbage into quarters and cut out the core from the cabbage pieces. Coarsely chope the cabbage and set aside. Put the ham hocks and enough cold water to cover them in a 4 quarts saucepan over high heat. Heat to boiling, reduce the heat to simmering, and cook the hocks, covered, until almost tender, about 1-1/2 hours. Stir in the chopped greens, salt, pepper, sugar, and thyme. Cook 30 minutes. Add the cabbage and potatoes and cook until all vegetables are tender, about 30 minutes. Check the seasonings and serve hot. Serves 6. BLEND ALL INGREDIENTS TOGETHER, scrape into a serving bowl and serve at room temperature for dolloping over fish. PathIsPrefixA PathIsPrefixW PathIsRelativeA PathIsRelativeW PathIsRootA PathIsRootW PathIsSameRootA PathIsSameRootW PathIsUNCA PathIsUNCW PathIsURLA PathIsURLW PathMakePrettyA PathMakePrettyW PathMatchSpecA PathMatchSpecW PathParseIconLocationA PathParseIconLocationW PathQuoteSpacesA PathQuoteSpacesW PathRelativePathToA PathRelativePathToW PathRemoveArgsA PathRemoveArgsW PathRemoveBack Heat butter and oil in a skillet. Add pork steaks and fry quickly 3 minutes on each side. Cover and cook gently 15 minutes, turning occasionally. Remove pork steaks to a shallow flameproof dish; keep warm. Add onion and garlic to skillet and cook 5 minutes. Add mustard and wine to onion mixture. Stir well, then bring to a boil. Boil 1-1/2 minutes. Stir in half-and-half and heat through gently. Season with salt and pepper. Spoon mixture over pork steaks and sprinkle with cheese. Preheat broiler. Broil 5 minutes or until cheese is melted and bubbling. Serve hot with lemon wedges, cucumber slices, celery and watercress sprigs, if desired. StrChrIA StrChrIW StrChrW StrCmpIW StrCmpNA StrCmpNIA StrCmpNIW StrCmpNW StrCmpW StrCpyNW StrCpyW StrDupA StrDupW StrFormatByteSizeA StrFormatByteSizeW StrFromTimeIntervalA StrFromTimeIntervalW StrIsIntlEqualA StrIsIntlEqualW StrPBrkA StrPBrkW StrRChrA StrRChrIA StrRChrIW StrRChrW StrRStrIA StrRStrIW StrSpnA StrSpnW StrStrA StrStrIA StrStrIW StrStrW StrToI LIGHTLY DREDGE THE CHICKEN in the seasoned flour, patting to remove any excess. Brush 1 side of each breast generously with mustard. Pat the pecans into the mustard. Turn and repeat on the other side. Place the chicken in a flat dish, cover, and refrigerate for 20 minutes. In a large heavy skillet, heat the butter and oil just until the butter foams. Add the chicken breasts and saute them over medium-high heat until the pecans are lightly browned, about 3 minutes. Turn and cook the second side for an additional 2 minutes. Remove at once. Separate the cauliflower into flowerets, peel the onions and slice the peppers real fine, slice the tomatoes and combine all four ingredients. Cover with the salt and let stand over night. Drain, cover with boiling water and cook until vegetables are soft. Drain. Heat the vinegar and pour over the flour, sugar, mustard, celery seed and turmeric which have been mixed together. Mix thoroughly. Add the pickles to the cooked vegetables and pour over the liquid, cook about 10 minutes or until mixture thickens. Pour into sterilized jars and seal. GREEN BEANS with SHALLOTS: FOR THE GREEN BEANS: Stem and string the beans. Peel and mince the shallots. Bring 3/4 cup water to the boil in a large saucepan. Add the beans, cover, and cook over medium-high heat until almost tender, about 4 minutes. Add the shallots, butter, salt, and pepper. Cook for 2 minutes longer. Cover and keep warm. FOR THE PORK CHOPS: Sprinkle chops with salt and pepper. Heat the oil in a large skillet and saute the chops until brown in both sides and just cooked through, about 8 minutes. Remove chops; cover and keep warm. Add the mustard and wine to the skillet; stir and simmer until slightly reduced, about 1 minute. Stir in the cream and simmer until thickened slightly, about 2 minutes. SERVING: Transfer chops to warmed dinner plates, top with mustard sauce, and serve immediately with green beans. .text `.data .idata .rsrc Combine ingredients and mix until smooth. COMBINE VINEGAR, WATER, sugar and mustard in 1-quart pan. Place over medium heat and bring to boil. Cook until liquid becomes syrupy. Add papayas and curry powder. Cook 2 minutes more, stirring constantly. Remove from heat and mix in onion. Pack mixture into jar and refrigerate 1 week before using. Makes 1 Quart Sift the flour with the salt and salt. Beat eggs well, add water. Add flour gradually to eggs, stirring constantly, until batter is smooth and thin. Heat a small frying pan, Teflon makes life easy, and smear with a very thin coat of butter. When pan is hot, put in about 1/4 cup batter, tilt pan until it covers. Cook until it begins to blister and is shiny. Turn out on table cloth. I always use one, but I guess you can use paper towels. Continue until all the batter is used. Should make 10 or 12 circles. Mix the filling ingredients well. Now it's time to 'build your blintzas' as my daughter used to say. Put some filling off center on each circle. Fold the bottom up and the top down. Tuck in sides, or fold in, before you put the op down. Confused? Just try it, it's easy. At this point you can store them in the fridge, or freeze them. They freeze well. To finish, just fry them in a small amount of butter, until browned Great, served with sour cream. They are a bit complicated, but not really difficult. and they freeze so well. Use well seasoned pams, 6". DOUGH: Combine ingredients for dough. Should be very stiff. Press into bottom of a springform pan. FILLING: Make cereal with water and wheatlets. Pour over remaining ingredients and mix well. Pour over base in pan. TOPPING: Mix ingredients to a crumbly consistency and crumble over filling in pan. Bake at 350 for 1 hour. Drizzle with icing if desired. FVWjm Combine the vinegar, water, fish sauce, tomato paste, sugar, and dried shrimp in a small bowl; mix until well blended and reserve. In a large pot, soak the noodles in enough water to cover. In a small skillet or pot, heat vegetable oil 3/4 to 1 inch deep to 350 degrees, or until a dried rice noodle puffs instantly when dropped into the oil. Deep-fry the basil leaves a few at a time, turning them once or twice until they are crisp, or 40 seconds to a minute; drain on paper toweling. Bring the noodles to a boil and cook them 2 minutes, or until they are almost tender. Drain and rinse them well, then spread them on paper toweling to dry slightly. Head a wok or large skillet and add about 2 1/2 tablespoons vegetable oil. Fry the Serrano peppers about 30 seconds, then add the garlic and stir-fry until it is soft. Add the chicken or pork and stir-fry until the chicken is almost opaque throughout or the pork is browned. Stir in the shrimp and the sauce and mix completely. Make a well in the center of the mixture and pour in the eggs. When they are almost set, scramble them evenly. Add half the noodles, throughly incorporating them into the mixture; stir in the remaining noodles and half the bean sprouts. Cook just until the bean sprouts are nearly wilted. Heap the meat and noodles onto a platter. Cover one half of them with ground peanuts and the other half with uncooked bean sprouts. Ring the noodles with lime wedges, cherry tomatoes, and mint sprigs and garnish the top with the fried basil. Preheat Oven To 375 F. 5O Cal. Per 3/8 Inch Slice (Fat 0. Chol. in A Large Mixing Bowl, Combine Yeast, Milk, Aniseed & 2 C. Unbleached Flour. in A Saucepan, Combine Juices, Water, Orange Rind, Cinnamon, Honey & 1 T. Heat Until Warm. (105 To 115 F. ) Pour Over Dry Ingredients. Beat With A Wooden Spoon For 1 Min. Cover With Plastic Wrap & Let Stand For 10 Min. Add Whole-Wheat Flour, Buckwheat Flour And All But 1/2 C. Of Balance Of Unbleached Flour, 1/2 Cup At A Time, Beating With Wooden Spoon After Each Addition. After Adding 4 1/2 C. Of Flour, Dough Will Become Difficult To Beat With Wooden Spoon. Scoop Up & Turn Onto Lightly Floured Board & Knead, Adding Balance Of Flour, If Necessry, To Make A Smooth & Elastic Dough. Shape Dough Into Ball. Drop Into Lightly Oiled, Fairly Straight-Sided Bowl, Turning To Coat. Cover Tighly With Plastic Wrap & Let Rise At Room Temperature (70 To 80 F. ) Until Doubled in Bulk. (About 1 Hour 15 Min. ) 5. Punch Dough Down. Transfer To Board & Cut Into 3 Equal Parts. Cover With Waxed Paper & Let Dough Rest For 5 Min. Roll Each Piece Out Into A 7 X 12 in. Rectangle. Starting With Short End. Roll Up Tightly, Tucking in Sides& Pressing Seams To Hold. Place, Seam Side Down, in 3 Small Loaf Pans (7 1/8 X 3 5/8 X 2 1/4 in. ) Greased With Margarine OR Cooking Spray. Cover With Plastic Wrap & Let Rise At Room Temperature Until Doubled in Bulk. (About 1 Hour. Gently Remove Plastic Wrap. Bake in Preheated 375 F. Oven For 40 Min. Remove Bread From Pans. Place Back in Oven Directly On Rack & Bake For 5 Min. More. Loaves Should Be Crispy & Golden Brown. Let Cool Thoroughly Before Slicing. Rinse tofu and pat dry. Cube and puree in food processor with all ingredients except cima mix. Shape the cima mix into a 12" by 3" roll. Sread the tofu puree on a 12" by 28" piece of plastic wrap and roll around the cima log. Smooth out the seam. Steam 30 minutes, let cool 10 minutes, slice and serve. Note: you MUST have a steamer wide enough to support the entire roll from underneath! If you don't, it will slip and come unrolled. It'll still get cooked, but rather than a pretty, colorful roll to slice you'll have a serious mess. This shouldn't be a problem, but for a broke person cooking for nine @someone else's apartment, these harware problems have a nasty way of only becoming apparently an hour before mealtime. (sigh) CIMA MIX: (makes 4 1/2C Bro Ron suggests using the extra for 'meatballs' or something. Far be it from me to argue w/my hero, but remember to use a big enough skillet. ) Saute onions in oil until translucent. Remove from heat. Add bread crumbs, tofu, seitan, soy grits, nut yeast, water and seasoning. Mix until evenly dispersed. Add vegs and nuts. In a separate bowl, mix agar and gluten flour. Heat lecithin and stir into veg mixture, then stir in flour/agar mixture. (from Friendly Foods, serves 4) S WQPh4@ * If desired, you can use cornmeal or sesame or poppy seeds on the bread. Combine 1 cup flour, yeast, and salt in a mixing bowl. Stir in water, buttermilk, egg, oil and honey. Beat until smooth with an electric mixer. Stir in enough remaining flour to form a soft, sticky dough. Turn onto a floured surface, continue to work in flour until dough is stiff enough to knead. Knead until smooth and elastic, but still soft (3 to 5 minutes). Place in an oiled bowl; turning once to coat top of dough. Cover; let rise until double in bulk (about 45 minutes). Punch dough down. Shape into 16 equal balls. Let rest 5 minutes. Roll out each ball to a 1/4-inch thick round. If desired, brush with melted butter and sprinkle with garnishes. Set on baking sheets. Bake at 450 degrees F. for 5 to 8 minutes. NOTE: There is no second rising in this recipe so that you get flat loaves. Time-Life Foods of the World Indian Cooking In a deep bowl, combine the flour, sugar, baking powder, baking soda and salt, and stir with a large spoon or fingers until well mixed. Make a shallow well in the center, drop in the eggs, and stir them into the flour mixture. Stirring constantly, pour in the milk in a slow, thin stream and continue to stir until all the ingredients are well combined. Gather the dough into a ball and place it on a smooth, slick surface such as a jelly roll pan or marble slab. Knead the dough for about 10 minutes, until the dough is smooth and can be gathered into a soft, somewhat sticky ball. Sprinkle a little flour over and under it from time to time while kneading to cut down on sticking. Moisten the hands with a teaspoon of ghee, gather the dough into a ball, and place it in a bowl, cover with a towel, and let the dough rest in a warm draft-free place about three hours. Slide two large ungreased baking sheets into the oven and preheat the oven and the pans to 450. Divide the dough into six equal portions. Moistening the hands with ghi occasionally, flatten and form each portion into a teardrop-shaped leaf, wide at the base and tapered at the top. Each leaf should be about six inches long and 3-1/2" across at its widest point, and about 3/8" thick. Arrange the bread leaves side by side on the preheated baking sheets and bake them in the middle of the oven for six minutes, or until they are firm to the touch. Slide the leaves under the broiler for a minute or so to brown the tops lightly. Serve hot or at room temperature. * Drained, reserving 3 T of the liquid. ** Pillsbury Refrigerated Cornbread Twists Is anyone out there like me? I love the Bake-off cookbooks published every year after the contest is over. This year's had some great recipes in it and I will post two for those who didnt get the book. This on is from Linda Sue Burlingame AND IS WONDERFUL . Heat oven to 350, grease 13x9 pan: sprinkle with cornmeal. Unroll dough. Press into bottom and 1/4 inch up sides of pan to form crust; firmly press perforations to seal. Bake for 14-19 minutes or until golden brown. Remove. Increase oven temp. to 400. Meanwhile in small bowl mash beans with fork, stir in reserved bean liquid and chili powder, mix well. Spread evenly over baked crust. Top with mushrooms, tomatoes and jalapeno pepper slices. Sprinkle with cheese. Bake at 400 for 5 to 10 minutes or until cheese melts. Cut squares and top each with sour cream, green onions and sliced olives. Serves 6 or makes 12 appetizers. Enjoy } Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" sqaure pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. Makes: 3 dozen squares Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Then add the coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat, put the shallots, garlic, ginger, coriander seeds and cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle. Into a blender, put the rest of the ingredients and blend to mix well. Add the shallot-garlic-ginger-coriander seed-cumin seed mixture and blend again to obtain about 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Soak dried chilies in hot water for 15 minutes and deseed. Into a blender, put all ingredients except the shrimp paste and blend until well mixed. Then add the shrimp paste and blend once more to obtain about 3/4 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Heat 2 tbsp (30 ml) of the oil until a light haze forms, then fry half the shallots and half the garlic until crispy brown. Drain and set aside, keeping the oil for the Fried Dry Chilis. Drain the moong beans, place in a mortar, pound well to form a paste and set aside. In the mortar, pound together the coriander roots with the remaining shallots and garlic until a paste forms, then set aside. In a frying pan or wok heat the remaining unused oil, stir in the red curry paste and cook. Add half the coconut milk, stirring well, add the paste of coriander root, shallot and garlic and thoroughly mix. Add in the moong bean paste and stir well. Add the soy sauce, sugar and tamarind juice, lemon juice and chili powder, stirring constantly. Put the two halves of the kaffir lime into the mixture and continue to cook gently. Thin the remaining coconut milk with the water then stir in to the sauce and boil. Simmer for 1 minute. Quickly stir in the crispy shallot and garlic mix and immediately turn into a serving bowl. Save the remaining oil for the side dish. FRIED DRY CHILIS: Re-heat the oil and quickly stir-fry the chilis. Turn into a small serving bowl. Serves three. Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. This recipe from: The Elegant Taste of Thailand, by Sisamon Kongpan & Pinyo Srisawat. Soak dried chilies in hot water for 15 minutes and deseed. In a wok over low heat put the shallots, garlic, galangal, lemon grass, cloves, coriander seeds, cumin seeds and dry fry for about 5 minutes, then grind into a powder (with mortar and pestle). Into a blender, put the rest of the ingredients except the shrimp paste and blend to mix well. Add the shallot-garlic-galangal-lemon grass-clove-coriander seed-cumin seed mixture and the shrimp paste and blend again to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Scald cornmeal with hot water. Add 1/2 cup milk. Mix flour sugar, salt and add to meal mixture. Add eggs-stir well. Add remaining 1/2 cup milk and stir. Pour into greased 9x13 pan. Bake at 400 degrees for 30 mins. For 1st Layer: Place butter, sugar and cocoa powder in double boiler over barely simmering water. Stir occiasionally till melted. Agg egg and stir to cook and thicken. Remove from heat and stir in graham wafer crumbs, coconut and almonds. Press firmly in ungreased 8" square pan. Chill. For 2nd layer: Cream together butter, cream and custard powder together in bowl. Gradually beat in icing sugar till light and fluffy. Spread over first layer. Chill. For Icing: melt chocolate and butter in top of double boiler over barely simmering water (or in microwave). Stir to combine. Cool to room temp. Spread evenly over 2nd layer with spatula. Chill. Cut into bars. MAKES: 16-24 Heat 1/2 cup butter, sugar, cocoa and peppermint in saucepan. Beat in egg and stir till consistency of custard. Remove from heat and stir in crushed graham crackers. Press mixture into greased 8" square pan. Cream together 1/4 cup of remaining butter, the pudding and icing sugar. Spread over graham cracker layer. Melt chocolate with remaining 1 Tbsp butter, then pour over second layer. Let sit for a few minutes, then refrigerate for 1 hour before cutting. This recipe does not use the traditional custard powder and therefore may be used by those who are unable to obtain custard powder (ie. Americans) Makes: 3 dozen squares * Anne's note: Custard powder can be found in the bakinfg section of Canadian supermarkets. I have seen the substitution of instant vanilla pudding or instant vanilla pudding powder in American cookbooks. "Recipes for this no-bake treasure appear in countless cookbook as Chocolate Fridge Cake, New York Slice, Miracle Bars, Ribbon Squres and many other names. But the origin of Nanaimo Bars is still a hot topic of debate. The Woman's Auxiliary to the Nanaimo Hospital Cookbook (1952) included three similar recipes (two called Chocolate Squares and one Chocolate Slice). These recipes appeared under the name Nanaimo Bars in the Vancouver Sun in the early 50's and in the B. Women's Institute Centennial of B. Cookbook in 1958. The test kitchens of food companies developed various versions with their own products. Since the 50s, endless variations include Minted, Grand Marnier, Cherry, Pina Colada, Mocha, and Peanut Butter Nanaimo Bars. During the 50s, a Dairy Food Service Bureau recipe called Dominoes suggested piping a little bit of the middle layer into dots on top to give a domino pattern when cut. " Bottom Layer: In double boiler, melt butter, sugar and cocoa; add egg and cook until thickened. Add crumbs, nuts and coconut. Press into ungreased 9 inch square pan. Middle Layer: Beat together butter, cream, custard powder and sugar; spread over base. Chill. Top Layer: Melt chocolate with butter; cool slightly. Pour over second layer; chill. Cut into bars. Cream shortening, oleo and sugar. Add yolks one at a time - beat after each addition. Put soda in buttermilk. Add flour and milk alternately, begining and ending with flour. Add vanilla, coconut and nuts. Fold in stiffly beaten egg whites. Bake in a greased and floured tube pan at 325 degrees for 1 hour. Cool completely. FROSTING: 8 oz. cream cheese 1 stick oleo 1 lb. powdered sugar 1 t. vanilla Cream softened cream cheese and oleo. Add vanilla and beat in powdered sugar a little at a time. tgVhl In a large saucepan melt butter and add leeks and onions. Cook, covered, until vegetables are tender, stirring occasionally. Add potatoes and broth and simmer covered for 40 minutes. Add sour cream and heat to serving temperature but do not boil. Season with pepper and serve at once. Disjoint chicken wings, discarding bony tips. Push flesh to oney end of bone on remaining parts. With sharp knife, remove smaller bone in wing portion containing 2 bones. Press fleshy ends of chicken pieces to flatten so they will stand upright. Dredge chicken in cornstarch mixed with 2 teaspoons salt and white pepper. Set aside to dry 30 minutes. Heat oil to depth of 1/2 inch in heavy skillet and fry chicken until golden brown and tender, about 7 minutes on each side. Drain on paper towels and freeze or refrigerate if not to be used at once. To make dressing, combine oil, vinegar, wine, garlic, mustard, sugar, basil, oregano and tarragon. Season to taste with salt and pepper. Blend well. Combine tomato slices, green pepper and onion slices with dressing and mix well. To serve, bring chicken wings to room temperature and arrange upright over tomatoes in shallow casserole. Brown chicken breasts in melted margarine, remove and set aside. Saute mushrooms & onions in the same pan until tender. Return chicken to pan. Add wine, bouillon, parsley, garlic powder, oregano, salt & pepper. cover chicken and simmer 40 minutes. Remove chicken. Blend flour & water into pan juices. Stir until thickened. Return chicken to pan. Heat through or refrigerate until serving time, then reheat. From "Applehood & Mother Pie" DIRECTIONS: Heat oven to 425-F. Reserve 1/2 oz of chocolate for cake decoration. In heavy saucepan on low heat, melt broken chocolate with butter, stirring constantly; set aside. In top of double boiler, beat eggs with sugar until mixture is lukewarm and sugar is dissolved. (Do not overcook. ) Remove from heat and beat until quadrupled and very thick. Blend flour into egg mixture; fold into chocolate mixture, a little at a time. Spread into buttered and waxed paper lined 8" cake pan. Bake at 425-F for no longer than 15 minutes. (Center of cake will be soft. ) Cool. Freeze cake overnight before removing from pan. Unmold. Cover with sweetened whipped cream, if desired. Decorate with shaved chocolate. Refrigerate until serving time. Serve with raspberry sauce, if desired. Cut the chokos under running cold water. remove peel and discard core. Cut into cubes and drop into boiling salted water for 5 minutes. Drain and cool. Cut nashi in to like sized cubes. Squeeze over lemon juice and combine with cooked chokos. Heat oil in wok and stir fry beef for a couple of minutes. Cook in several batches to allow beef to brown. Remove beef with a slotted spoon and fry the spring onions, garlic, ginger and macadamias on the same oil and juices for 1 minute. Combine the water, corn flour soy and chilli sauce and add to the pan along with the beef and stir until thickened. Add the chokos and nashi, stir just to mix and serve immediately. Garnish with sesame seeds. In a large skillet, saute onion and green pepper in ketchup. Blend in honey, brown sugar, Worchestershire, hot sauce, and ham. Add beans, BEING CAREFUL NOT TO STIR TOO MUCH. Cook on low heat, stirring occasionally and CAREFULLY, until liquid is absorbed. Let stand. Microwave to heat. Serves 6-8 \ +t$$;t$ Put 2 to 3 inches oil in fryer and heat to 400 degrees. Combine flour, baking powder, and salt. Add 1/2 cup warm water and continue adding water to reach the consistancy of bread dough. Tear off balls of dough. Roll out balls on a board lightly dusted with cornmeal to 1/4 inch thick. Punch a holl in the center of each piece. Fry bread one at a time, turning as soon as it becomes golden. Drain on absorbent paper and serve hot with honey or powderedsugar. These are also good plain or with salsa on top. *****TEX-MEX COOKBOOK***** Saute the onion in the oil until soft, then add the chiles and 3 cups water. Bring to a boil, reduce heat and simmer for 30 minutes. Place the mixture in a blender and puree until smooth. Saute the beef until browned and drain off excess fat. Add the chile sauce and beef to the beans and heat. To assemble: Place the bean mixture on the fry bread, top with the cheese, lettuce, and tomatoes, and serve. Yield: 8 Heat Scale:4 Soak the navy beans overnight in plenty of cold water; the next day drain the beans and rinse them under cool water. Set aside. Place the oil and onion in a soup kettle, set over low heat and cook slowly until the onion has softened, about 5 minutes. Increase the heat to medium, add the garlic and celery and stir-cook for 1 minute. Drop in the bay leaf and parsley bundle. Stir in the allspice, red pepper flakes, broth, and navy beans. Bring the soup base to a boil, skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2 hours, or until the beans are quite tender. Discard the parsley-bay leaf bundle. (The soup may be prepared in advance to this point. ) To finish the soup, grill the sausages under the broiler or pan-fry them for about 20 minutes, letting them cook for 10 minutes on each side. Slice the sausage into 1/3-inch disks. Add the sausage rounds to the soup and let simmer for 5 minutes longer to blend the flavors. Season with salt and freshly-ground pepper to taste. Ladle the soup into warm bowls and serve piping hot. Makes 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. Wash beans. Cover with water. Add pork. Cover. Simmer until beans are tender. Add more water if necessary. If desired, milk or cream may be added just before beans are served. Season to taste. 8 servings. The Household Searchlight Combine raisins and hot water. Boil 10 minutes, remove from fire, drain and cool. Save 3/4 cup of water in which raisins were cooked. Cream butter and sugar. Add egg. Sift flour, measure, and sift with baking soda, spices, and salt. Add raisins, raisin water, flavoring, and nuts. Beat thoroughly. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 30 minutes. Ice with powdered sugar icing. Ann Bastias, Grass Valley, CA. Plump raisins by steaming. Chop. Cream sugar with shortening. Add egg and milk. Combine with raisins and flavoring. Sift flour, measure, and sift with baking powder and salt. Add to first mixture. Beat thoroughly. Pour into well-oiled muffin tins and bake in moderate oven (350 F) 15 minutes. When cakes are cool scoop out centers and refill cavities with raisin custard. Raisin Custard: 1 cup milk, scalded 1 tsp cornstarch 1/2 cup raisins 1/2 tsp lemon flavoring Crumbs from Nectar Cakelettes 1/4 cup sugar 2 eggs 2 Tbsp sugar Mix 1/4 cup sugar and cornstarch with egg yolks. Pour into scalded milk and stir until thick. Add raisins, which have been plumped by steaming, cake crumbs, and flavoring. Remove from fire and when cool fill cakes. Make a meringue of egg whites and 2 tablespoons sugar. Cover top of each cake. Bake in slow oven (325 F) until a delicate brown. The Household Searchlight d Makes about 4 half-pints. Wash, blanch, peel and pit nectarines; wash the oranges. Remove the peel from 1 1/2 of the oranges and discard it. Put the nectarines and the peeled and unpeeled oranges through a meat grinder. There should be about 4 1/2 cups. Place the fruit in a preserving kettle, add 4 1/2 cups of sugar and bring slowly to a boil. Boil rapidly, uncovered, for about 30 minutes, stirring frequently. Skim off foam with a metal spoon. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely. SVWU3 vFhp_ Rinse and pick over beans; place in heavy large pot. Add enough cold water to cover by at least 3 inches; soak overnight. Place chicken in large heavy saucepan. If time permits add cut up onions, celery, carrots, salt and pepper for flavor. Add cold water to cover and bring to simmer. Cook until just tender, about 15 minutes. Drain and cool. Remove skin. Cut chicken into cubes. Drain beans. Heat oil in soame pot over medium heat. Add onions and saute until translucent, about 10 minutes. Stir in garlic,then chilies, cumin, oregano, cloves and cayenne and saute 2 minutes. Add beans and stock and bring to a boil. Reduce heat and simmer until beans are verry tender, stirring occasionaly, about 2 hours. Beans and chicken can be prepared 1 day ahead. Cover and refrigerate. Bring chili bean mixture to simmer before continuing with recipe. Add chicken and 1 c. cheese to chili and stir until cheese melts. Season to tast with salt and pepper. Pour cheese into large tureen. Place remaining cheese, sour cream, salsa and cilanro in small bowls around the tureen so that gust can add whatever toppings they want to there chili. makes 8 servings. Combine beans, stock, half the onion, garlic and salt in a large kettle and bring to a boil. Reduce heat, cover and simmer 1 1/2 hours or until beans are very tender, adding more chicken stock as needed. Heat oil in a skillet. Add the remaining chopped onion and cook until tender and clear, about 5 minutes. Add the chopped chiles, cumin, oregano, coriander, cloves and cayenne and mix thoroughly. Cook 20 minutes more. Add the skillet mixture to bean mixture. Portion chicken into 4 servings. For each serving, put chicken in bottom of bowl. Spoon chicken over the top and sprinkle with the grated cheese and sliced green onion. Serves 4. t)VHh Cream the butter and both sugars. Add eggs and vanilla; mix together with flour, oatmeal, salt, baking powder, and soda. Add chocolate chips, Hershey bar, and nuts. Roll into balls and place two inches apart on a cookie sheet. Bake for 10 minutes at 375 degrees. Makes 112 cookies (recipe may be halved. *Measure oatmeal, then blend in a blender to a fine powder. Melt chocolate and butter together over hot water. Add the sugar and vanilla; mix well. Then add the well beaten eggs. Sift the flour and stir in with the nuts and raisins. Bake in a well-greased shallow pan at 350-F for 20 minutes. When cool, cut in squares. In a large bowl place all of the ingredients except for the shrimp. Gently mix the ingredients together. Place the soup in the refrigerator and chill it overnight. Serve the soup in chilled serving bowls and garnish it with the bay shrimps floating on top. Mash anchovy fillets with the lemon juice (or cognac) in a mortar until all the juice has been incorporated. Mix in the chopped fresh parsley. Add the mixture to the butter and beat well to form a smooth paste. Pack into a small crock and refrigerate for at least 1 hour before using. Trim the crusts from the bread and cut the slices into triangles. Butter one side of each slice with anchovy butter and set aside. Heat two tablespoons of the butter in a large skillet and arrange as many triangles in the pan as possible. When they are golden brown on the bottom, turn and cook them on the other side. Add more butter as needed. Serve warm. (Serves 4 or 1 Archie) (If Death Ever Slept) Cook the beef fillets according to the cooking instructions for fillet of beef in aspic. Grate the egg yolks and blend with the dry mustrad, salt, pepper, and 1/4 cup of the oil. Beat the mixture to a paste with a wire whisk. Slowly add the remaining oil, beating constantly. Add the vinegar and stir vigorously. Stir in the gherkins, capers, parsley and chervil, and blend in the tomato paste. The sauce should have the consistently of mayonnaise. Cut the egg whites into julienned strips and fold them the sauce. Pour the sauce over the beef filets and garnish the platter with broiled tomato halves. uSfNf Dice and saute the first five ingredients. Add the meat and brown. Add the remaining ingredients, including half of the beer (Annie sez to drink the rest!). Add water just to cover the top of the mixture. Cook about 3 hours on low heat, stirring often. }PWhQ ce and saute the first five ingredients. Add the meat and brown d the remaining ingredients, including half the beer (Annie sez to ink the remainder!). Add water just to cover the top of the xture. ok about 3 hours on low heat, stirring often. Heat the lard in a large heavy pot over medium-high heat. Add the onions, peppers, celery, and jalapenos. Cook, stirring, until the onions are translucent. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients with enough water to cover. Bring to a boil, then lower the heat and simmer, uncovered, for 3 hours. Stir often. Taste and adjust seasonings. Mix all of the ingredients together and blend until there are no lumps. Preheat the oil in your deep fat fryer to the proper temperature for the food you are cooking. Dry the fish or the vegetables with a paper towel and dip into the batter. Place in the hot oil one piece at a time. Try to keep the pieces from colliding until the batter has had a chance to set (which it does almost instantly). Cook until the batter has turned a golden brown, remove to a paper towel to drain and serve at once. This is very good to use for zucchini, broccoli, peppers, green beans, onion rings and any other firm vegetable. Mix together flour, molasses, salt & oil. Proof yeast in 1 cup of lukewarm water. Let sit for 10 minutes. Add to flour mixture. Mix in the rest of the water, a little at a time, until the dough is firm & not too sticky. Turn out onto lightly floured board & knead for 15 minutes. Place in large, lightly oiled bowl, cover with damp cloth & let rise till doubled. Punch down dough. Divide into 3 & knead each piece for 3 minutes. Shape into greased loaf tins, cover & let rise till doubled. Bake at 350F for 1 hour. Mix together cream, sugar, salt and syrup. Cook slowly, stirring constantly, until mixture boils. Cover and cook 3 minutes. Remove cover; cook, stirring occasionally until soft ball forms in cold water, 236 to 238-degrees. Remove from heat; add butter. Cool; beat until candy becomes dull. Add vanilla and nuts; pour into buttered pan. Cut into squares when firm. Yield: 25 pieces. Mix shortening, salt and boiling water in a large bowl. Whip with a fork until fluffy. Add the flour all at once. Stir until it leaves the side of the bowl. Roll between two sheets of wax paper. Makes enough for a two-crust pie. If using for two one-crust pies, bake at 375 10-12 minutes or until light brown before adding filling. This also freezes well if made up ahead, if you like to have pie shells on hand for one-crust pies. "The key to this delicious soup is to gently scrape the kernels off the corn cob with a table fork so the skins remain on the cob, leaving you with only the fresh pulp. " Use a 12" square of cheesecloth to make a bouquet garni of the first 7 ingredients and set aside. In a large saucepan over medium heat, first soften the bacon, then add the corn, onions, and celery and saute until tender, about 5 minutes. Add the chicken broth, potatoes, tomatoes, and the bouquet garni. Bring to a boil, reduce heat and slow boil for 1 hour. Remove the bouquet garni. Add the cayenne pepper. Meanwhile, using your fingers, dissolve the cornstarch in heavy cream at room temperature. Add cornstarch/cream mixture to soup and stir until heated through. Grease and flour 2-9" layer cake pans or one 13x9" oblong pan. Sift flour, sugar, baking soda, cinnamon, nutmeg, cloves and salt together. Add the brown sugar, shortening and buttermilk. Beat 2 minutes. Add eggs. Preheat oven to 350 degrees. Bake layer pans for 30 to 35 minutes, oblong pan 45 minutes until cake tests done. Cool. Frost. MAPLE BUTTERCREAM FROSTING: 1/2 cup Crisco shortening (regular only) 1/2 cup butter, softened 1 tsp. maple flavoring (like vanilla extract) 4 cups (1 lb. ) powdered sugar 2 Tbsp. milk Cream butter and shortening. Add maple flavoring. Gradually add powdered sugar. Gradually add milk and continue beating until light and airy. Add more milk if needed. Color with paste colors. This icing is a light yellow and colors you add will be affected by this. For pure white icing, use 1 cup regular Crisco shortening and 1/2 tsp. Wilton butter flavoring. This icing is somewhat stiffer. For blazing white, add Wilton White White. Wilton White White will also make the first buttercream recipe whiter, but be careful with colors as they will still tend to be yellowish. Note: Excellent cake and frosting! Fry salt pork until brown. Add onions, and the potatoes which have been pared, sliced thinly, and slices quartered. Season to taste. Cover with boiling water. Simmer until vegetables are tender. Add the distinctive ingredient. Add milk. Heat to boiling. Add the flour which has been blended with the butter. Cook 5 minutes. Serve with hot crisp crackers. The distinctive ingredient may be baked fish; small clams, fresh or canned or coarsely chopped large ones; or corn, diced tomato, and parsnips. The vegetables should be cooked until tender before the milk is added. Salt fish, soaked, cooked and flaked, or shredded canned salmon, may be substituted for fresh fish. 8 servings. Florence Taft Eaton, Concord, MA. Combine first 4 ingredients;rub into roast,using all flour mixture. In Dutch oven,slowly brown meat on all sides in hot shortening. Remove from heat;add cloves,cinnamon and 1/2 cup water. Cover tightly and simmer about 2 1/2 hours,or until tender,adding water if necessary. Spoon off fat. Mix cranberry sauce,vinegar and 2 tbsp. water;add to meat. Cover and cook 10 to 15 minutes more. Remove cinnamon;spoon off fat. (When serving. ) Pass pan juices with meat. Yields 6 to 8 servings. Cream shortening and sugar. Add egg, milk, salt, and nutmeg. Sift flour, measure, and sift with baking powder. Mix thoroughly. Add sufficient flour to make a soft roll dough. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Salt and Pepper to taste Heat the butter in the cooker. Saute the onions until soft, about 2 or 3 minutes. Toss in the celery, carrot, and potatoes and saute an additional minute. Add the fish chunks, stock, water, bay leaf and thyme. Lock the lid and over high heat bring to high pressure. Adjust the heat to maintain high pressure and cook for 4 minutes. Reduce the pressure quickly under cold water. Remove the lid. Remove the bay leaf and stir in the cream, corn, parsley, and seasoning to taste. Simmer until the corn is cooked and the chowder is hot. Transfer to serving tureen or individual bowls and top with a pat of butter and a sprinkle of bacon bits, if desired. Beat egg yolks until thick, add sugar gradually, fruit juice, and rind. Add hot water, stirring constantly. Sift flour, measure, and sift with baking powder and salt. Fold into egg mixture. Fold in stiffly whipped egg whites. Pour into well-oiled loaf pan and bake in slow oven (350 F) about 40 minutes. * or 1/2 lb salt pork, cubed Rinse and pick over beans. Cover in 3 time their volume of water and bring to a boil for 10 minutes, reduce heat to simmer and cook another 30 minutes. Cover and let stand for 1 1/2 hours or until beans are tender; drain. Add 1 cup water to crock pot with beans; add remaining ingredients, mixing well. Cover and cook on low 10 to 12 hours, or high for 4 to 5 hours, stirring occasionally. Cut ham from bone and return to pot. NOTE: If thicker beans are desired, uncover and turn to high for last hour. Mix water, Jello and eggs. Beat 1 minute on medium speed. Add cake mix; beat 2 more minutes. Add Crisco oil; blend 1 to 2 minutes. Bake in greased 9 x 13" cake pan 40 to 45 minutes @ 325 degrees. While cake is still warm, poke small holes in top. Mix together lemon juice and powdered sugar. Drizzle into holes and on top of cake. a lg flame-proof casserole or stockpot, heat the oil. Add the ions. Cover and cook over moderate heat for 5 minutes. Uncover, crease heat to moderately high and cook, stirring frequently, until e onions begin to brown, 5 to 10 minutes. d the garlic and cook another 1 or 2 minutes, until fragrant. Add e chiles and cumin. Cook, stirring, 1 minute then add the pork, shing and stirring, until the meat browns and begins to separate. d the beef, oregano, salt and pepper. Increase heat to high and ok, stirring frequently, until the meat loses most of its redness, out 10 - 15 minutes. d the tomatoes and their liquid, the beer, beef broth and bay aves. Bring to a boil, partially cover and reduce heat to derate. Cook until the beef is very tender and the sauce is duced to a chili-like consistency, about 1 1/2 to 2 hours. a med saucepan, heat the beans in the liquid from the cans. ain when hot and either add to the chili or serve on the side along th other accompaniments such as steamed rice, sour cream, grated eddar cheese, thinly sliced scallions, onions, or chips. Pj0hp Melt the pork fat in a heavy skillet over medium-high heat. Add the pork cubes a few at a time, stirring to brown evenly. Add the salt and garlic, stirring well. Remove from the heat and stir in the ground chile and oregano, coating the meat evenly with the spices. (If you are using a combination of mild and hot chile, do not add the hot spice yet. ) Add a small amount of broth and stir well. Return to the heat, add a bit more broth and stir. Continue to add broth, a little at a time, stirring, until the chili is smooth, then reduce the heat and simmer, uncovered, for about 1 hour. Taste and adjust seasonings adding the ground hot chile to taste at this point. To add, remove the pot from the heat, sprinkle the chile over the top, and stir well. Serve the chili with a bowl of freshly stewed pinto beans on the side. * Poblano chiles should be roasted, peeled, seeded, and finely chopped. There should be about 1/2 cup. ** Jalepeno Chile should be seeded and finely chopped. ~------------------------------------------------------------------------- Cook onion, chilies, and garlic in oil over medium heat, stirring occasionally, until onion is tender, about 8 minutes. Stir in whipping cream and salt. Makes about 1 1/3 cups sauce. In a medium-size bowl combine the hot water and molasses, stirring until well blended. Stir in the milk until blended. In a large bowl sift together the flours, sugar, baking powder, baking soda and salt. With a rubber spatula, fold the liquid mixture and the pecans into the dry ingredients just until flour is thoroughly incorporated; do not over mix. Spoon into 12 greased muffin cups. Bake at 300F until done, 45 minutes to about 1 hour. Remove from pan immediately and serve while hot. Wash & dice the potatoes. Put ghee in a pot, heat gently. When hot, add the potatoes & cumin seeds. Cook, stirring, for 2 minutes. Add turmeric, ginger & peppers. Cook, stirring, 3 minutes. Add the remaining ingredients excepting the peas. Lower the heat, cover & simmer for 15 minutes. Check the water level, adding more if necessary. Just prior to serving, add the peas. Uncover, turn up the heat & cook til all the water has evaporated. Press Spinach Between Paper Towels. Combine Spinach, Cottage Cheese, & Egg Whites in A Medium Bowl. Stir Well. Set Aside. Coat A Large, Nonaluminim Saucepan With Cooking Spray; Add Oil & Place Over Medium-High Heat Until Hot. Add Onion & Saute 3 Min. OR Until Tender. Add Mushrooms & Garlic; Saute 2 Min. OR Until Mushrooms Are Tender. Add Tomatoes, Parsley, Red Wine, Tomato Paste, Basil, Oregano, Brown Sugar, Pepper & Salt. Stir Well. Reduce Heat & Simmer Uncovered 20 Min. Remove Tomato Mixture From Heat. Set Aside. Coat A 12 X 8 X2 Inch Baking Dish With Cooking Spray. Spoon One- Third Of Tomato Mixture Into Baking Dish. Arrange 3 Noodles Lengthwise in A Single Layer Over Tomato Mixture. Top With 1 1/4 C. Spinach Mixture. Layer 2 1/2 C. Zucchini Over Spinach. Sprinkle With 1/2 C. Mozzarella. Repeat Layers; Top With Remaining Tomato Mixture. Cover & Refrigerate 9 Hours. Bake Uncovered At 350 Degrees For 1 Hour 30 Min. Uncover & Sprinkle With Remaining 1/4 C. Mozzarella Cheese & Parmesan. Let Stand 5 Min. Before Serving. (Fat 9. Chol. VC20XC00U Mix all ingredients in a food processor and whiz until smooth. Servings: 8 Wash the beans well in cold water several times, then place in a large, heavy stew pot and cover with water. Allow to soak overnight. The next morning (start early - beans like to take their time), pour off the soaking water, and ham bone, 8 cups of water, onion and seasonings. Put on the back of the stove and let simmer gently until beans are very tender, usually about 4 hours. Add more water if needed. Remove and discard ham bone. If the water looks a bit scant pour in 1-2 cups more. When beans are good and tender remove about a cupful of the beans and mash well with some of the bean liquid. (This can be done in a blender, of course. ) Return mashed beans to pot, taste for seasoning, and serve steaming hot over freshly cooked white rice. @VPVh Sift flour once, measure, add baking powder and salt and sift together three times. Cream butter thoroughly, add sugar gradually, and cream together until light and fluffy. Add flour, alternately with milk, a small amount at a time, beating after each addition until smooth. Add flavoring. Fold in egg whites quickly and thoroughly. Bake in three greased 9-inch layer pans in moderate oven (375 degrees Fahrenheit) 20 to 25 minutes. Spread Chocolate Cream Filling (page 43) between layers and Hungarian Chocolate Frosting (page 40) on top and sides of cake. When frosting is set, write the numbers from one to twelve around top of cake with white frosting to represent the face of a clock. Place hands of clock at twelve o'clock. Chocolate Cream Filling Add chocolate to milk and heat in double boiler. When chocolate is melted, beat with rotary egg beater until blended. Combine sugar, flour, and salt; add gradually to chocolate mixture and cook until thickened, stirring occasionally. Pour small amount of mixture over egg yolks, stirring vigorously; return to double boiler and cook 2 minutes longer, stirring constantly. Add butter and vanilla, and cool. Makes 2 1/2 cups filling, or enough filling to spread between three 9-inch layers. Use this filling in small cup cakes. Use 1/2 recipe for filling 2 1/2 to 3 dozen small cup cakes. Hungarian Chocolate Frosting Melt chocolate in double boiler. Remove from boiling water, add sugar and water, and blend. Add egg yolks, one at a time, beating will after each. Add butter, a tablespoon at a time, beating thoroughly after each amount. Makes enough frosting to cover the top of one 9-inch layer and sides of three 9-inch layers, or to cover the tops and sides of two 9-inch layers. Eat lots of this and you too can look like Kate Smith! Probably won't be able to sing as well though. 1 ea Egg;beaten add salt, sugar, eggs, melted butter and orange rind to starter and mix well. Add the flour to the culture one cup at a time till to stiff to mix by hand. turn out and knead till satiny. Shape into a round loaf. Place on a greased baking sheet and let rise 1 to 2 hours till doubled in bulk. Glaze surface with beaten egg and sprinkle with split almonds. Bake 375 for 45 to 50 minutes. ool on a wire rack. Combine flour and sugar, peels in large bowl. Cut in butter til texture of coarse crumbs. Stir in yolk and vanilla to form a soft dough. Chill at least 1 hour. 400F oven. Roll pastry on floured board to 1/8 in. thick Cut out a 9 in circle; refrigerate the trimmings. Place the circle of dough over the bottom of a greased 9 in springform pan. Bake until golden, about 20 minutes. Let cool. Filling: Beat cream cheese with the sugar, flour, lemon and orange peel and vanilla with an electric mixer. Add eggs and yolks, one at a time, beating thoroughly after each addition. Stir in the cream. Increase oven temp to 550F. Grease sides of springform pan. Roll out the reserved pastry trimmings and cut into strips 2 in. wide. Pat into place against the sides of the pan, pressing an edge into the bottom crust. Fill immediately with the cream cheese mix. Bake 12 minutes. euduce temp to 200F; bake 1 hour. Let cake cool on wire rack. Refirgerate for at least 2 hours before serving. Brown pork: add onion and, when yellow, add potatoes, carrots, canned whole tomatoes and salt, pepper and water. Boil until potatoes and carrots are done. Add clams, thyme, and juice. Serves 6. **My notes: I use celery too sometimes. The amounts don't really matter. I use lots of my home canned tomatoes, sometimes even fresh. The tomatoes and thyme along with lots of clams are what makes it taste right. DISSOLVE THE YEAST IN THE WATER. Beat the butter until creamy, then beat in the sugar, salt, honey, egg and egg yolks. Beat in half of the flour, then the milk, then the remaining flour. Set aside in a warm place to rise until doubled. Deflate the dough, then divide into 24 pieces. Shape the pieces into 2-inch squares and set on an 18x24-inch baking sheet which has been lined with buttered parchment or foil. Brush with milk and sprinkle crumbs over the tops and sides of the buns. Cover and let rise until doubled. Bake at 400F for 20 minutes. MIX THE ALMOND PASTE and egg white until smooth. Add the remaining ingredients in order and mix until smooth. Chill, then break into coarse crumbs. 1) Trim and peel the turnip, then slice it into thin pieces which are shaped like anchovy filets. Drop the pieces into rapidly boiling water and boil for 3-5 minutes, until they are tender but not too soft. Drain. 2) Arrange the turnip pieces neatly on a plate. Pour the oil over them, making sure all the surfaces of the turnips are covered. 3) Salt the turnips liberally, then sprinkle on the poppy seeds carefully, covering all the exposed surfaces, but keeping the poppy seeds on the "anchovies" only. Fast boil the cider until reduced by half. Peel, core and slice HALF of each sort of apple; add them to the pan, pushing them well down into the liquid. Half-cover the pan and simmer gently until the fruit is soft. Add the remaining apples, prepared in the same way, together with the juice and zest of the citrus fruits. Half-cover the pan and continue simmering until all the fruit is well reduced, pulpy and tender. Stir occasionally and crush the fruit down into the pan with a potato masher as it cooks. Measure the pulp and process it to a puree if it is at all lumpy. Add sugar at the rate of 10 oz for every pint of apple pulp, and stir in about 1 teaspoon ground allspice. Simmer, stirring frequently, until most of the moisture has been driven off. The readiness of a fruit butter is judged by its consistency, not by set or temperature. It is ready when it is nearly dry - a spoon drawn across the mixture should leave its own impression. Pot in small, clean, warm jars and store in a very cold larder or fridge. Once jar is opened, the contents should be eaten up within 3 or 4 days. Makes enough to fill 4 or 5 small jars. Combine all ingredients in a medium bowl; stir until well blended. Store in airtight container. Yields 1 1/3 cups coffee mix To serve: spoon 1 heaping tablespoon coffee mix into 8 ounces hot water. stir until well blended. Mix first four ingredients together in large saucepan. Put pan onto heat and bring to boil. Boil for three minutes while stirring all the time. Remove from heat and let cool for one minute. Then add remaining ingredients. Stir well and then drop by teaspoonfuls to wax paper. I find that some times(depending on the weather) I have to refrigerate the cookies. The recipe is flexable- sometimes we skip the peanut butter or we add nuts,raisins or chocolate chips. Beat salt and egg whites with electric mixer until soft peaks form. Gradually add sugar, about 1 tablespoon at a time, beating until smooth and glossy. Continue beating and add corn syrup, a little at a time, beating after each addition until frosting peaks. Makes enough to frost 9" layer cake. Certo July REcipe Measure prepared fruit into a large bowl. Add sugar to fruit and mix well. Let stand for 10 minutes. Stir in Certo Liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers and cover tightly with lids. Let stand at room temperature til set, up to 24 hours. Store in freezer or up to 3 weeks in frig. Makes 7 cups. Certo Recipe Mailing for September 93 Grate orange rind. Section orange, remove membrane. Dice sections and put into a large bowl with rind. Add peaches, cherries, lemon juice and sugar. Mix well. Let stand 10 minutes. Combine water and Certo in a small saucepan. Boil for 1 minute, stirring constantly. Stir pectin into fruit mixture for 3 minutes until most of sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature til set. (may take 24 hours) Store in freezer or for 3 weeks in frig. Makes 6 1/2 cups Measure prepared fruits into a large bowl. Measure sugar and set aside. Combine Pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes, stirring occasionally. Stir in remaining sugar and continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover with tight lids and let stand at room temperature until set (may take up to 24 hours) Store in freezer or for 3 weeks in refrigerator. Makes 6 cups. Cream the ricotta and cream cheese,add the eggs,beating them in one at a time. Add the vanilla. Spoon in the flour and sour cream,mix well. "It's going to be loose,don't worry",says Nanny. So don't worry. This works. Pour the mix into a 10" springform cake pan. Bake in a 325 deg oven for 1 hour,more or less,as in othe recipe. Using a rubber scraper, in a medium bowl, combine all ingredients stirring to coat. Refrigerate. Each serving provides: 1/4 vegetable; 1 bread; 25 optional calories Per serving: 121 calories Sprinkle yeast, sugar and thyme in large mixing bowl, add warm water and stir to dissolve yeast. Put aside in a warm spot. Meanwhile, heat cottage cheese, 1 Tablespoon butter and honey ion saucepan over medium heat until mixture is lukewarm and butter melts. remove from heat and stir in dill weed, baking soda and salt. stir well. Check temp it should not exceed 115 degrees scrape cottage cheese mixture into yeast mixture, add beaten egg and stir. Add 2 cups flour and stir slowly add enough of the remaing flour to produce a soft ball of dough that is not sticky. Gather dough together with your hands to form a ball. Soak a cloth in hot water ring it out place it over the bowl and place bowl in a warm spot for 30 minutes. Grease loaf pan stir down dough and scrape into prepared pan. let rise in a warm place for 30 more minutes. bake 350 for 20 minutes Brush with melted butter for shiny crust. FROM CAROL CUTLER U Put into blender and blast until its chopped up real good. This makes about a pound of salsa. In fact it fits into an empty Sams Choice Salsa jar just fine. She also sometimes puts green peppers into the recipe which doesn't make it hot either. This recipe satisfies my need for salsa, however, I like it hot sometimes myself. Randy Rigg =idx1 t)=LISTt-=strftZ=avih =strh Mix first 4 ingredients. Cook until thick. Slice apples into uncooked pie crust. Pour mixture over apples. Cover with top pie crust. Bake @ 350 degrees for 45 minutes. Apples can be sprinkled with one package of Sweet and Low,if desired. Note: This pie can be made without crust to save calories. Pour mixture over apples in pie pan. F49~T Put sugar, milk, butter, cocoa and salt in large saucepan; bring to a boil. Remove from heat; stir in oats, vanilla and coconut. Drop from teaspoonfuls onto waxed paper to cool. Yield: 48 cookies. In a saucepan, cook butter, sugar, egg and dates for 5 minutes, stirring constantly. Cool to lukewarm; add to the Rice Krispies, nuts, vanilla and salt. Mix well; form into balls about the size of walnuts. Roll in coconut. Yield: 2 dozen. In saucepan mix together sugar, butter and milk. Bring mixture to a boil; add remaining ingredients. Drop from a teaspoon onto waxed paper and cool. Yield: 2 dozen. Boil the sugar, cocoa, milk and butter 1 minute; remove from heat. Add the peanut butter, rooled oats and vanilla; stir well until mixture thickens. Drop on waxed paper; let set until cool. Yield: 2 dozen. Mix together oats, coconut and nuts. Combine cocoa, evaporated milk, butter and sugars in saucepan. Cook over medium heat to full boil; boil 1 minute, stirring constantly. Remove from heat; add vanilla. Pour over oat mixture; blend well. Drop onto waxed paper. If mixture becomes stiff, heat slightly to soften. Let cookies stand until firm. Yield: 4 dozen. Thoroughly crush the berries, using a potato masher, sieve half of the pulp to remove some of the seeds, if desired; measure 1-1/2 cups of prepared berries; pour into a large bowl. Add apples. Add sugar to bowl; mix well; let stand 10 minutes. Add lemon juice and liquid fruit pectin to bowl; stir for 3 mintes. ( A few sugar crystals will remain) Ladle jam into clean containers, leaving 1/4 inch headspace; cover with tight fitting lids; let stand at room temperature until set ( may take up to 24 hours) store in freezer. Jam can be stored in the refrigerator if used within 3 weeks. Makes 4-1/2 cups. ,SVWUh t$TSj Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let stand 10 minutes. Stir in Certo liquid Fruit Pectin and lemon juice. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids and let stand at room temperature until set (may take 24 hours) Store in freezer or for 3 weeks in frig. Makes 4 1/2 cups Measure fruits into a large bowl. Measure sugar and set aside. Combine CERTO fruit pectin crystals with 1/4 cup of the measured sugar. Gradually add to fruit, stirring well. Let stand for 30 minutes,stirring occasionally. Gradually stir in remaining sugar and continue stirring for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. Cover tightly with lids. let stand at room temperature until set (may take up to 24 hours). Store in freezer or up to 3 weeks in fridge. Makes 6 cups. USER32.dll RegCreateKeyA RegCloseKey RegQueryValueExA ADVAPI32.dll MPR.dll Stir the mashed peaches and sugar together in a large bowl, blending well, and let stand 10 minutes, stirring occasionally. Add the liquid fruit pectin and lemon juice. Stir, constantly, for 3 minutes. Spoon into jars prepared for freezer jams. YIELD: 3 Eight Ounce Jars Each Tablespoon Contains: Calories: 36 Protein: 0 Grams Cholesterol: 0 Milligrams Fat: 0 Grams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE: Again this is one jam that cannot be sealed with the cookbook directions and must be frozen. Help the children measure the peanut butter, corn syrup, dry powdered milk, and confectioners sugar into the large bowl. They can take turns stirring with the wooden spoon until everything is mixed and a stiff dough forms. Give everyone a paper plate and a pencil. Each child should write his or her name on the bottom of the plate. Make sure they hold their pencils correctly and use uppercase and lower case letters. Put a portion of dough on each plate. The children can shape it into bite-sized balls by pinching off pieces and rolling them between their hands. Smaller children who cannot make balls can make snakes. Then they can cut the snakes into segments (with an adults help) to make bite-sized pieces. Leave the peanut butter balls on the children's plates and refrigerate them until firm, about 1 hour. Hull and thoroughly crush strawberries, one layer at a time. Measure into a large bowl. You should have 4 cup. Measure sugar. Combine fruit pectin with 1/4 cup of the sugar. Gradually add pectin mixture to fruit, stirring vigorously. Set aside for 30 minutes, stirring occasionally. Add corn syrup; mix well. Gradually stir in remaining sugar until dissolved. Ladle quickly into scalded containers. Cover at once with tight lids. Let stand overnight, then store in freezer. Small amounts may be covered and stored in refrigerator up to 3 weeks. de(tm) Root Authority b~eb 'KdJVn Z(++|J A7D18925E875127B7F0FEE419910910ACAB70D91 Stir the berries and sugar together in a large bowl, blending well, and let stand for 10 minutes, stirring occasionally. Add the pectin, lemon juice and food coloring, blending well, and stir constantly for 3 minutes. Spoon the jam into the jars prepared for freezer jams. YIELD: 3 Eight Ounce Jars Each Tablespoon Contains: Calories: 35 Protein: 0 Grams Fat: 0 Grams Cholesterol: 0 Milligrams Carbohydrates: 9 Grams Sodium: 1 Milligram NOTE 1: This is a freezer jam and cannot be sealed with the cookbook directions. NOTE 2: This recipe can be adapted for use with both raspberries and blackberries. Use the same quantity of fruit. Deceptively rich tasting, this cake is less than meets the eye. It packs in flavor without fat. Whipped egg whites and non-fat yogurt lighten up this version of the classic chocolate cake. Powdered sugar (for sifting on top when finished) Preheat oven to 350 degrees. Mix flour, cocoa, baking soda and baking powder. In a lg bowl, beat whites, brown sugar yogurt and vanilla until well blended. Stir in flour mixture and beat until evenly moistened. Pour batter into a nonstick 8-inch square pan (or coat an Mix ingredients together. Knead for a few minutes. Shape into six patties. Fry in lightly oiled cookie sheet at 325 F for 25 minutes. Serve on whole wheat bread or buns. Top with lettuce, tomato, alfalfa sprouts, grated carrot, onion, pickles, catsup or mustard. Combine eggs, oil, sugar, & vanilla. Add flour, salt, cinnamon, & baking soda. Fold in apples and nuts. Bake at 350 degrees in a greased 13x9 pan for 1 hour. Let cool then serve! ! * From toasted seeds if possible. ** Preferably Mexican. *** Peeled and minced. **** Drained and rinsed. ~------------------------------------------------------------------------- In a large skillet, over medium heat, warm the oil. Add the onions and cook, stirring occasionally, until tender, about 20 minutes. Meanwhile in a 4-5 quart flameproof casserole or Dutch Oven over medium heat, combine the pork and beef. Season with 2 T salt and cook, stirring often, until meat has lost all its pink color and is evenly crumbled, about so minutes. Scrape onions into casserole with meats. Stir in chili powder, cumin, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, 5 minutes. Stir in tomato juice and beef stock. Bring to a boil then lower heat and simmer, uncovered, for 1 hour. Taste, correct seasonongs and simmer another 30 minutes or until chili is thickened toyour liking. Stir in garlic. To thicken chili further or to bind any surface fats, stir in the optional cornmeal. Stir in the beans and simmer another 5 minutes. WINDOWS_PASSTHRU In a blender combine all ingredients except dill, chives, and garlic chives, and process until smooth. Stir in herbs and serve. "Great on top of potatoes or with raw vegetables, vegetable burritos, tacos, or scrambled tofu - anywhere you might use sour cream. " AB32.DLL \\.\NWSERVER \\.\NWREDIR \\.\IFSMGR \\.\NSCL SLOWLY MELT BUTTER IN HEAVY PAN over low heat with 4 fresh sage leaves or 1/2 teaspoon dried, and the sliced garlic. When garlic is golden brown, remove it, but continue to cook butter until light amber with a distinctly nutty aroma. Scoop foam off top as it rises so that you can see the color, then pour it through strainer lined with layer of cheesecloth. Meanwhile, bring 4 quarts water to boil. Add 1 tablespoon salt and potatoes. Cook 5 to 8 minutes or until potatoes are fairly tender, but just short of being done. Rinse them immediately with cool water and set them in colander to drain, but reserve cooking water for pasta. Chop or crumble remaining sage leaves. Heat half the brown butter in wide saute pan, add leeks, sage, half the minced garlic and red pepper flakes. Cook over medium-low heat until leeks are soft. Add cabbage, 1 teaspoon salt and a little water. It might be necessary to add cabbage in stages, letting some of it cook down before adding rest. Cover pan and simmer until cabbage is cooked. Add Parmesan cheese and season with plenty of freshly ground black pepper and salt, if needed, to make flavors bright and strong. Return reserved cooking water to boil, add pasta and partially cook it, leaving it a little chewier than you would want to eat. Drain in colander, return it to empty pan and toss with rest of butter, remaining minced garlic and potatoes. Season to taste with salt and pepper. Butter casserole and layer half the noodles, half the cabbage and most of sliced cheese. Shake casserole so that vegetables and cheese can slip in among noodles. Add rest of pasta and cheese and finish with layer of cabbage. At this point, dish can be refrigerated until ready to bake. Bake at 425F about 20 minutes or until hot throughout and cheese is melted. If casserole is cold when placed in oven, bake it covered 15 minutes, then remove cover and continue baking until heated through. Serve from baking dish. PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onions to the center of the wok; saute until fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the sauce with the pork, add chicken stock and bring the sauce to a boil. Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes. Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add 1 cup cold water and let it come to a boil again. Pour into a colander. Rinse with cold water. Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves. RpcEpRegisterA RpcEpRegisterNoReplaceA RpcEpRegisterNoReplaceW RpcEpRegisterW RpcEpResolveBinding RpcEpUnregister RpcIfIdVectorFree RpcIfInqId RpcImpersonateClient RpcMgmtEnableIdleCleanup RpcMgmtEpEltInqBegin RpcMgmtEpEltInqDone RpcMgmtEpEltInqNextA BRING LARGE PAN OF WATER to boil for pasta and add salt to taste. If pasta is dried, add it at this time. If it's fresh, wait until you've put together sauce ingredients. Have ready heated serving bowl or plates. Roughly mix ricotta cheese, butter, walnut oil, 1/4 cup walnuts and grated Parmesan cheese. Thin with half and half, stir in herbs and season with salt and pepper. Transfer mixture to wide skillet. About the time pasta is done, gently warm sauce over low flame. Cook and drain pasta and add it directly to pan with ricotta mixture. Toss everything together well, then place in heated bowl. Scatter remaining walnuts over pasta and sprinkle with grating of Parmesan cheese and plenty of ground pepper. RpcServerRegisterAuthInfoA RpcServerRegisterAuthInfoW RpcServerRegisterIf RpcServerUnregisterIf RpcServerUseAllProtseqs RpcServerUseAllProtseqsIf RpcServerUseProtseqA RpcServerUseProtseqEpA RpcServerUseProtseqEpW RpcServerUseProtseqIfA RpcServerUseProtseqIfW RpcServerUseProtseqW RpcSmAlloca This dish is a speciality of Narind nad Warochun at their restaurant The Lemon Grass, Sukhumvit Soi 24, Bangkok. In a large pan of boiling water, blanch the noodles and set aside. Blanch the beansprouts, long beans and broccoli stems, arrange on a serving dish and set aside. In a saucepan, gently heat the coconut milk, stirring in the red curry paste until thoroughly blended. Add the remaining ingredients, stirring until mixed. Turn into a serving bowl. Either serve all three elements separately or place the noodles on the serving dish with the vegetables, pour over the sauce and garnish with the crispy potato. UuidToStringA UuidToStringW char_array_from_ndr char_from_ndr data_from_ndr data_into_ndr data_size_ndr double_array_from_ndr double_from_ndr enum_from_ndr float_array_from_ndr float_from_ndr long_array_from_ndr long_from_ndr long_from_ndr_temp short_array_from_ndr short_from_ndr short_from_ndr_temp tree_into_ndr tree_peek_ndr tree_size_ndr With a paring knife, scrape cactus shoots on both flat sides. Cut into small squares and wash well. In a deep pan boil cactus until cooked tender. Drain and set aside. Pour 1/2 cup of corn oil into empty rinsed pan and heat. Add chopped onions and chopped garlic. Saute for 10 minutes, then remove from heat and let rest for 10 minutes. Now add flour, water, and chili powder. Return to medium/low heat and stirring constantly, cook until sauce is medium thick. Add the cooked cactus and simmer for an additional 15 minutes. Delicious as a side dish for beef, poultry or fish. Enjoy. Gary - Mix all but the nori sheets together. Let the mixture sit one or more hours to absorb the flavors. Set out the toasted nori sheets. Place 3/4 cup filling on each sheet of toasted nori. Roll tightly and cut into five slices. Per roll: 125 cal, 3 g prot, 2 g fat, 24 g carb, 0 chol 5)5.5=5e5 7/7=7l7y7 8!8'8=8C8 9.9;9A9J9T9\9e9t9~9 :!:':H:P: =C=V=_={= ==>a>h>o> 2;3]3 Qty Measurement Ingredient ** In large skillet over medium-high heat, saute garlic, onion, sausage, and turkey until onion is soft. Add cumin, oregano, and cayenne pepper. Stir in remaining ingredients, except dates and including seasoning packet from rice mix. Bring to boil. Cover. Simmer 5 minutes. Stir in dates. Heat through. Makes 6 to 8 servings. Recipe: Dole Dried Fruit and Nut Company Combine all ingredients, mixing well. Spoon batter by T onto a lightly greased baking sheet. Bake at 400 degrees for 20 minutes or until edges are browned. Mix all dry ingredients together. Then add egg, buttermilk, and water. Drop by spoonful into hot deep fat. Fry to a golden brown. (If a deep pot is used, the hushpuppy will float to the top when done). *NOTE: If you don't want to buy buttermilk, substitute 1/2 c. milk with 1 T. lemon juice added. Stir and let it sit for 5 minutes. It works just as well. Please note: You can make variations of this recipe in several ways: i. , 1/4 c. finely chopped onion, less sugar, etc. But, at the coast of NC the above type recipe is usually served. Judy Garnett, pjxg05a, Raleigh,NC >>>>> Leaving stems on, slice eggplants in half lengthwise & place cut side down in pan. Cover & bake at 375F for 30 to 40 minutes till tender. Whiule eggplant is baking, boil potatoes till tender & drain. Mash with partially melted soya cheese in a large bowl. Saute onions & dried spices in oil for 1 minute. Add garlic, ginger & saute till onion is translucent. Add carrots & cook 5 minutes. Add peppers & peas & cook till just tender. Stir in tomatoes & lemon juice. Combine sauteed vegetables & potato mixture. Mash eggplant pulp & push to side. Mound a quarter of filling on each half. Sprinkle with sesame seeds & bake for 15 minutes at 375F, uncovered. Spread slightly softened ice cream in pie shell and freeze. An hour before serving,spread filling over top. Return to freezer. Serve quickly. * trimmed of fat and membrane and cut in chunks ** or 1 tsp. dried, soaked in warm water for 30 minutes, drained and minced *** 1 28-oz. can plum (Italian-style) tomatoes, drained and chopped Not unlike a That version of spaghetti sauce, this is from the regional cuisine of north Thailand. Note: Dried shrimp and shrimp paste give off a strong aroma during cooking, but the flavor mellows. Place pork in a food processor and using an on/off motion, process until it is ground. Alternatively, chop pork with a sharp knife. Set aside. In a heavy, medium-sized saucepan, heat oil over medium high heat. Add garlic and stir-fry for 1 to 2 minutes, or until browned. Add shallots, chilies, dried shrimp or shrimp paste and lemon grass and stir-fry for 30 seconds. Add the pork and stir-fry for about 1 minute, or until browned. Add tomatoes, stock or water, fish sauce and sugar and increase the heat to high. Cook, stirring frequently, for 2 minutes, or until the mixture boils vigorously. Reduce heat to low and simmer, uncovered, for 15 to 20 minutes, or until slightly thickened. Serve with sticky rice. Serves 4 as a main dish or 6 in combination with other dishes. 64 CALORIES FOR EACH OF 6 SERVINGS: 6 G PROTEIN, 3 G FAT, 5 G CARBOHYDRATE; 127 MG SODIUM; 15 MG CHOLESTEROL. From "Eating Well", Jan/Feb, 1992. MEASURE FLOUR into a large mixing bowl; add boiling water, stirring quickly with chopsticks or fork, then add cold water and mix well. Work dough until smooth and supple. Roll dough into shape of a ball. Cover well with plastic wrap or damp cloth; set aside to rest for 1 hour at room temperature. Place the chicken in a small bowl; add cornstarch, cooking sherry and pinch of salt. Set aside and refrigerate and let marinate until ready to use. Stir-fry Chinese sausage and dried shrimp in hot vegetable oil in a small frying pan over high heat for 1 minute. Add chicken with its marinade and stir-fry for another 2 minutes. Quickly stir in barbecued pork and 3/4 cup of the minced onions. (Set aside remaining onions for pancake wrappers. ) Immediately season with the oyster sauce, soy sauce, sugar and salt, and mix well. Turn off heat; divide into 16 portions and set aside. Knead dough until smooth and divide equally into 16 pieces; cover with plastic wrap. Work 1 piece of dough at a time, keeping the rest covered in plastic wrap. Take a piece of dough and rub both sides with a bit of shortening, then roll out with a rolling pin to 6 inches in diameter. Again rub shortening (about 1 teaspoon) onto 1 side of the dough; sprinkle evenly with about 1 teaspoon minced scallions and a pinch of salt. Curl up the dough from 1 end into a long, narrow cylinder; then curl up again lengthwise into a snail-like cylinder. Place the dough on its broad side and roll out again with a rolling pin into a piece about 4 inches in diameter. Place one portion of filling in center of dough and seal well on top by pinching the dough like a dumpling. Flatten into a 2-inch-diameter onion pancake. Set aside. Repeat until all the dough is prepared. Pan fry the onion pancakes in a thin layer of hot vegetable oil over medium heat, about 2 minutes on each side or until golden brown. Pat the onion pancakes gently with a paper towel to remove excess oil before serving. Makes 16 Pancakes, or 8 Servings Kashmir's cuisine combines the area's plentiful fruits and nuts with the rich ingredients and sophisticated cooking style of the Moghuls. This rich stew makes a marvelous main dish. Serve it with rice or crusty breads. Cut meat in 1-inch cubes and set aside. Grind cashews with a little water to make a paste. Set aside. Heat oil in a large, heavy skillet over medium-high heat. Add cinnamon, cloves, cardamom and cumin seeds. Cook, stirring, until fragrant, about 1 minute. Add onion, ginger and garlic. Stir and cook until onion is soft, about 3 minutes. Add coriander, turmeric, paprika, cayenne and salt. Stir for a minute. Add lamb and stir-fry until it is no longer red. Add tomatoes and potatoes. Cook, stirring constantly, for 5 minutes. Add 1/2 cup water. Blend yogurt, cashew paste and remaining water and add to skillet. Reduce heat, cover, and simmer 30 to 45 minutes, or until meat is tender. Skim off fat from surface. (May be prepared 1 day ahead. Cool, cover and refrigerate. Warm over medium heat before continuing. ) Add cream and peas and heat through. Sauce should be thick. If too thick, add a few tablespoons water. If too thin, boil to reduce. Serve stew in deep plates garnished with chives. PER SERVING: 545 calories, 45 g protein, 24 g carbohydrate, 30 g fat (9 g saturated), 135 mg cholesterol, 153 mg sodium, 4 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Kofta, a classic dish of Moghul origin, is one of the most important preparations of Indian vegetarian cuisine. Traditionally, koftas are simmered in a delicate sauce and turned into a curried main dish. These kebabs are wonderful served as cocktail appetizers with a yogurt or fruity dipping sauce. The kofta: Combine potatoes, peas, cheese, chile, coriander, cumin, salt, cashews and raisins. Form mixture into 1-inch balls. Make a batter with the flour and water. Season with pinch of salt, if desired. Heat oil to 375 degrees F in a deep fryer or large heavy saucepan. Dip balls into batter to coat completely, and deep-fry until brown (do not crowd), about 4 minutes. Set aside. (If you want the kebabs to remain firm, put them on a heated serving platter, and tent with foil. To serve, bring cream sauce to a boil and pour over kebabs. ) The sauce: Grind cashews, cloves, nutmeg, cinnamon and garlic with a little water to make a fine paste. Set aside. Heat butter in a large saucepan over medium-high heat. Add onion and saute until wilted; stir in ground paste and cook 2 minutes. Add turmeric, paprika, coriander, cayenne and salt. Stir in half-and-half and water. Reduce heat and simmer about 15 minutes. (May be prepared 2 days ahead, cooled, covered and refrigerated. ) Stir in cream and kofta kebabs. Bring to a boil, then remove from heat. Garnish with cilantro and serve immediately. Note: Chick-pea flour (also called besan) may be purchased at Indian grocery stores. PER SERVING: 645 calories, 15 g protein, 54 g carbohydrate, 43 g fat (19 g saturated), 86 mg cholesterol, 1,450 mg sodium, 8 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. SVWjPj * blanched 1 minute in boiling water(or frozen, thawed corn) When casual and quick are your main requirements, try this one-pot meal from the royal kitchens. Don't be alarmed by the long list of ingredients, all you do is combine and cook. Serve this hearty dish with toasted pita or French bread and a green salad. Heat oil in a heavy skillet over medium-high heat. Add cumin, cinnamon, cloves and cardamom; stir until fragrant, about I minute. Add onion, garlic, ginger and turmeric and cook, stirring, until onion is lightly browned, about 4 minutes. Add beef and cook, breaking up meat with a fork, until no longer pink, about 4 minutes. Add tomato, cumin, coriander, cayenne, paprika and salt; stir and cook for 2 minutes. Add water, yogurt and almond paste; bring to a boil, stirring occasionally. Reduce heat, cover, and simmer until mixture thickens and flavors mellow, about 45 minutes. Skim off fat. Stir in garam masala, corn and cilantro. Note: A spice blend available at Indian grocery markets and some specialty food stores. PER SERVING: 380 calories, 26 g protein, 14 g carbohydrate, 25 g fat (8 g saturated), 78 mg cholesterol, 380 mg sodium, 2 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Wash apples; without peeling or coring, cut in small pieces. Cook until very tender in just enough water to avoid scorching. Put through a food mill or sieve and measure 2 cups pulp into a 2 quart heavy saucepan. Cook until thick, stirring often. Soften gelatin in cold water. Mix sugar, cornstarch and salt; add to apple pulp. Cook again over low heat, stirring constantly, until mixture is very thick. Add gelatin; stir until gelatin is dissolved and mixture is again thick. Remove from heat. Stir in walnuts, lemon peel, and juice. Turn into an 8" square shallow glas dish that has been rinsed with cold wate. Let stand 24 hours. Cut rectangles (about 60). Roll in confectioners sugar, and place on rack until outside is dry. Store in covered container. Makes about 1 pound 12 ounces. Note: You can use 2 cups sweetened canned applesauce to make this confection, but reduce the amount of sugar from 2 to 1-1/3 cups. Remove any stems or blemishes from apricots. Soak in warm water 1 hour, then cook slowly in same water until very tender, stirring to avoid scorching. Put through a food mill or sieve. Cook apricot pulp until thick in a 2-quart heavy saucepan, stirring frequently to avoid scorching. Mix sugar, cornstarch and salt and add to apricot pulp. Cook until very thick, stirring constantly. Add gelatin, which has been softened in cold water. Stir until gelatin is dissolved and cook until mixture is again thick. Remove from heat. Mix in almonds. Turn into a 9 x 7" shallow glass dish that has been rinsed with cold water. Let stand 24 hours. Cut candy in rectangular pieces (about 60) and roll in confectioners sugar. Let stand on rack until outside has dried (texture should be slightly chewy. ) Store in covered container. Makes about 1 pound, 12 ounces, depending on amount of nuts used. There are many different types of this flat bread. This version should remain soft rather than crisp (hence the name lefser, or soft cake). PREHEAT OVEN TO 450F. In a large bowl, combine water, butter, salt, rye flour and all-purpose flour and beat well. Stir in whole wheat flour and beat until you have a smooth dough that resembles dough for a baking powder biscuit. Divide dough into 4 parts. Cut each portion into quarters. Flour a board and roll each piece of dough to make a thin 10- to 12-inch circle. If desired, use lefser rolling pin to make a pattern on the dough. Place 2 or 3 dough circles on ungreased baking sheet. Bake in preheated oven 3 to 5 minutes--NOT until completely browned. Cool on a rack. Wrap airtight. Cut celery and carrots into 1" slices. Core cabbage and cut into 8 wedges. Spray a 4-5 qt nonstick saucepot with vegetable cooking spray and place over moderate heat. Saute chicken until lightly browned on both sides. Add wine, garlic, leeks and celery. Cook 5 minutes. Add carrots, cabbage, potatoes, tomatoes, caraway seeds, tarragon (if no fresh, use 1 tsp. dried), bay leaf and chicken broth (preferably reduced sodium and defatted). Bring to a boil over high heat; reduce heat to low. Cover and cook until vegetables are tender, about 30 minutes. Spoon chicken and vegetables into heated soup plates with some of the broth. Sprinkle with parsley. Per serving: 212 calories, 33 g protein, 3 g fat (13%), 14 g : carbohydrates, 1090 mg sodium, 68 mg cholesterol. From Family Circle magazine Light & Easy Meals, July 1991 Posted by: Sheila Exner, September 1991 MIX ALL INGREDIENTS together well and sprinkle liberally over chicken pieces. Refrigerate for 6 or up to 24 hours, before grilling. T$ ]_^[ SVWUj Servings: 1 Chop nuts to medium fine size. Combine sugar and lemon juice in a heavy skillet. Melt over low heat, stirring constantly with a wooden spoon. When mixture is a deep golden color and sugar is completely dissolved, stir in nuts. Pour out on a very well oiled pan. For Nougat Powder: Break cooled nougat into pieces. Grate into a powder with a nut grater or reduce to powder in the blender. Store nougat powder in a covered jar. Cook potatoes about 20 min or until soft enough to mash. Combine all ingredients in large bowl and blend well. TASTE. Divide into meal-sized portions (extra may be frozen). Re-heat in microwave or oven a few minutes before serving. SVWUu@ USVWj Combine oats, flour, sugar, soda and salt. Cut in the shortening with a pastry blender or 2 knives until the mixture is crumbly. Using a fork, gradually add enough water for moisture to form a ball. Roll out 1/4" thick on a lightly floured board. Cut into circles and place on greased baking sheet. Bake at 350F for 15 minutes. Yield about 4 dozen, depending on spoon size. Wash beef, and trim of all fat and gristle. Use a very sharp knife, slice the beef into fairly large, very thin, sheets. Place the pieces of beef into a bowl and add fish sauce. Mix, and lightly knead by hand till well mixed and the beef had "soften". Add sugar, and continue to knead till the sugar is dissolved and well mixed in. To taste, take a small piece, and fry till done, and taste. Adjust tastes, if required, by adding more sugar or fish sauce to the uncooked beef. Add coarsely ground coriander seeds and cumin. Mix together well. Remove the beef pieces, spread out in a single layer on a wire rack and dry in the sun. When top side is dry, turn the beef pieces over to dry the other side. Caution. do NOT over-dry, or the end result will be dry and hard. When properly dried, the beef may be stored in airtight container - refrigeration is recommended. To serve, add a little oil to a hot pan, and add the beef pieces when the oil is hot. Use medium to low heat, and fry till the beef pieces are cooked and crispy. Remove from pan, and drain of excess oil. Blot off remaining oil with paper towels, and serve when cool. Translated by Padej Gajajiva from "Home Maker - Book 2" by Ponsee Gajajiva. a lg skillet, over med heat, warm the oil. Add onions and ok, stirring occasionally, until tender, about 20 minutes. anwhile in a 4 to 5 qt. heavy flameproof casserole or Dutch oven er med heat, combine beef and pork. Season with 2 T salt and ok, stirring often, until meat has lost all its pink color and is enly crumbled, about 20 minutes. rape onions into casserole with meats. Stir in chili powder, min, oregano, cocoa, cinnamon and cayenne pepper. Cook, stirring, minutes. Stir in tomato juice and beef stock. Bring to a boil en lower heat and simmer, uncovered, for 1 hour. ste, correct seasonings and simmer another 30 minutes or until ili is thickened to your liking. Stir in garlic. To thicken chili rther or to bind any surface fats, stir in the optional cornmeal. ir in the beans and simmer another 5 minutes. nner of the 1985 NY State Chili Cook-Off u Prize winning recipe Cream butter. Add sugar and yolks of eggs. Beat thoroughly. Stir in unbeaten whites of eggs and beat mixture. Sift flour, measure, and sift with baking powder and salt. Add alternately with milk to first mixture. Sprinkle in caraway seed, beat well, and add flavorings. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 1 hour. Substitute 1 teaspoon vanilla flavoring for caraway seed, rose water, and cinnamon if desired. This was developed for people who did not like the taste of fish Sauce. Combine Garlic, shallot, Chile and Sugar in mortar and pestle and pound to a paste. Stir in fish Sauce, lime juice, vinegar and Water. When Sugar is completely dissolved, stir in carrot. Or you can combine all ingredients in jar with tight-fitting lid and shake until blended. RemoteAccess RemoteAccess\Addresses RemoteAccess\Addresses\SubEntries Default AreaCode Domain Number MultiLink RemoteAccess Increase the amount of red pepper flakes to suit taste. Combine garlic, lime peel, and red pepper flakes then add lime juice, fish sauce, water, and sugar. Whisk until all ingredients are blended and sugar is dissolved. Makes about 1/3 cup. Will keep short periods if refrigerated. Serve: Used on vegetables, meats and fish by the Vietnamese. This sauce truly defines Vietnamese cuisine. It goes well with deep fried, roasted and grilled foods. [Amen! S. ] In a mortar, pound the garlic, chile pepper and sugar into a paste. (Or blend in a food processor or blender. ) [It's better in a mortar. Trust me. ] Transfer mixture to a bowl and add fish sauce, lime juice and water; stir to blend. Allow mixture to sit for 5 minutes or until ready to serve. Strain mixture into dipping saucers. [Not me--I prefer a chunky texture. ] Makes about 3/4 cup. Mix the sugar with the tuong and water. Add some slices of the red chili pepper. Sprinkle with roasted peanuts. Side notes: > Roasted peanuts - Add 1/2 cup of shelled peanuts to a very hot wok and stir until the skins turn black and scorched. Transfer to a colander and cool (2-3 min). Wipe off skins. Tuong - Sometimes labeled "Vietnamese Soy Sauce" in the U. but it is actually quite different from "regular" soy sauce. The Classic Cuisine of Vietnam by Bach Ngo & Gloria Zimmerman, Plume - a division of Penguin Books, NY, 1986). =AB02t =AB01 ?AB01u Prepare the roasted peanuts. Set aside. [I use unsalted Planter's roasted peanuts. ] Heat the oil in a small saucepan. When the oil is hot add the garlic chili paste and tomato paste. Fry until the garlic is golden brown, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. Bring to a boil. Reduce the heat and simmer for 3 minutes. Divide the sauce among individual dipping bowls and garnish with the ground peanuts and slice chile. Server warm or at room temperature. Yield: about 1 cup. [Be careful when frying the chili paste. Getting a lungful of the smoke is NO fun. ] From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Using medium heat, fry the garlic in the oil. Add the liver and pork. Lower the heat and add the tomato paste; stir and add the tuong. Stir again and add the water and peanut butter. Raise the heat to medium and add the sugar. Boil for 1 minute and transfer to a bowl. Add the sesame seeds to a medium-hot frying pan, stirring constantly until browned. This should take 2 to 3 minutes. Add the sesame seeds to the nuoc leo, along with the chopped peanuts. The sauce can be garnished with thin strips of hot pepper. Note: Beef or chicken liver can be substituted, but pork liver is preferred. The piece should be the size of a large chicken liver. From "The Classic Cuisine of Vietnam", Bach Ngo and Gloria Prepare the roasted peanuts. Set aside. Heat the oil in a small saucepan. When the oil is hot, add the garlic, chili paste and tomato paste, Fry until the garlic is golden brown, about 30 seconds. Add the broth, sugar, peanut butter and hoisin sauce and whisk to dissolve the peanut butter. Bring to a boil, Reduce the heat and simmer for 3 minutes. Divide the sauce among individual dipping bowls and garnish with the ground peanuts and sliced chile. Serve warm or at room temperature. Yield: About 1 cup. B0_^[ Soak the tamarind paste in the 3 tablespoons water. Heat the oil and add the chopped garlic; cook briefly. Add the water from the tamarind to the saucepan, discarding the remaining tamarind paste a,and seeds. Stir and add the tuong, 1/2 cup water, sugar, peanut butter. Mix well and boil for 2 minutes, stirring constantly. Sprinkle the nuts on top of the sauce and pour into individual bowls for serving. Mix flour, baking powder and salt. Cut in shortening completely until particles are size of coarse cornmeal. Refrigerate in airtight container up to 1 month. 10 cups mix. *If using self-rising flour, omit baking powder and salt. Caramelize 1/2 cup sugar. Add boiling water. Stir until dissolved. Add butter, milk, salt, and remainder of sugar. Boil to soft ball stage (236 F). Cool to room temperature. Add flavoring. Beat until thick and creamy. Spread on cake. Sprinkle with nuts. The Household Searchlight .text `.data .idata @.edata CREAM GOLDEN CRISCO SHORTENING, sweetened condensed milk and vanilla, until smooth. Gradually add 8 cups icing sugar, mixing until smooth. Add chopped nuts and enough EXTRA icing sugar (about 1 cup) to make a stiff, non-sticky mixture. Work with hands to mix well. SHAPE mixture into small balls and then roll onto ground nuts to coat evenly. Chill balls until firm, then store in air-tight container in refrigerator. HINT: This is just the beginning. The variety is endless. Try different nuts and flavouring in the filling. Roll balls in FRY'S COCOA, coconut, icing sugar, etc. Press coating gently into ball for an even covering. Preparation time: 30 mins. Chilling time: 2 hours. Freezing: not necessary. From the CRISCO SHORTENING Holiday Recipes booklet. Typed for your eating pleasure by Bruce Starling. SVWUt Heat oil in a heavy skillet, add spices and cook over medium heat 5 to 10 minutes, until golden brown, stirring constantly. Add garlic and gingerroot and cook 2 minutes more, then cool. Put spice mixture in a blender or food processor fitted with the metal blade. Add almonds or cashew nuts and water; grind to a smooth paste. Cover tightly and keep in a cool place for up to 1 month. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] Mix together sugar and flour, then cut butter into small pieces and work into sugar and flour with your fingers to make coarse crumbs. Put half the crumbs in the bottom of a 9" greased baking dish. Stir in egg and nutmeg to remaining crumbs. Mix sour cream with soda and add to crumb mixture. Spoon batter into dish and top with nuts. Bake in a preheated 350 degree oven for 35 to 40 minutes. Place apples in a 13" x 9" x 2" baking dish, add water. Bake covered at 350 degrees for 30 to 40 minutes or until tender. Remove from the oven and keep warm. In a small saucepan, combine sugar, flour, and nutmeg. Stir in cream. Cook and stir over medium heat until thickened and bubbly. Remove from heat. Serve warm over apples. Yield: 6 Servings. Mix dry ingredients in a saucepan; add water nd cook over medium heat, whisking, until it thickens and bubles. Cook 1 minute. Remove from heat and add margarine. A dash of red food coloring or a dash of saffron will give it a more traditional color. This is a great replacement for Cheez Whiz and other stretchy, melty cheese sauces. Grind all ingredients in food processor or blender until completely milled. Store in glass jar in refrigerator for months. Use over spaghetti, sprinkled over salads, or in any recipe where you would use parmesan cheese. PjTQj DIRECTIONS: Day before: In covered double boiler, heat caramels with water, stirring frequently, till smooth. In a large bowl, toss popcorn with nuts. Pour melted caramels over popcorn; toss until well coated. With buttered hands, form at once into about 17 2 1/2" balls or 35 1 1/4" balls. Insert wooden skewers, lollipop fashion, if desired. Wrap each in saran; store at room temperature until served next day. Heat oven to 350 Grease 9x5x3-inch loaf pan. Cream Crisco and sugar in large bowl at medium to high speed of electric mixer. Beat in egg. Stir in appleasuce with spoon. Combine flour, baking powder, baking soda, salt, cinnamon and nutmeg. Stir into creamed mixture with spoon. Fold in nuts. Spoon into pan. Bake at 350 F for 45 to 50 minutes or until golden brown. Cool 10 minutes in pan on rack. Loosen from sides and remove from pan. Cool completely on rack. * 12 ounces boned skinless chicken breast halves, cut into 1x3" strips In a shallow dish combine cornflake crumbs, pecans, parsley, salt, and garlic powder. Dip chicken in milk, then roll in crumb mixture. Place in a 15x10x1" baking pan. Bake in a 400 deg F. oven for 7-9 minutes or till chicken is tender and no longer pink. ******************************************************* *** per serving: 217 calories, 23 g protein, 7 g carbohydrates, 10 g fat, 59 mg cholesterol, 178 mg sodium, 245 mg potassium. \$ ;l$ $SVW3 In heavy gauge saucepan, combine marshmallow cream, sugar, evaporated milk, butter and salt. Bring to a FULL ROLLING BOIL over medium heat, stirring constantly. Remove from heat. Add Mint-Chocolate chips; stir until chips are melted and mixture is smooth. Add nuts and vanilla extract. Pour into foil-lined 8-inch square pan. Chill until firm, about 2 hours. Cut into 1-inch squares. Preheat oven to 375 deg. In a large skillet heat oil to medium hot. Add drumsticks and cook, turning frequently, until lightly brown on all sides (about 10 min. REmove dumsticks to a &' x 11" baking dish and drain oil from the skillet. In Same skillet, place remaining ingredients, except peanuts; stir to mix well. Cook over medium heat, stirring constantly, for about 3 min. or until slightly thickened. Pour sauce over drumsticks. Bake, covered for about 30 -35 min. or until fork can be inserted into chicken with ease. REmove drumsticks to serving dish and pour sauce over all. Sprinkle with Peanuts. From "Mr. Food, television program posted by Bud Cloyd B y bacon in a heavy pot till crisp and the fat is rendered. Remove d reserve bacon. Pour off most of the bacon fat into a heavy cast on skillet, leaving s small amount in the pot. Brown the meat and rlic in the skillet. ute onions in the fat remaining in the pot until soft. Add the at, bacon, ground chilies, dried spices, the sauces, green chilies, lapenos, stock and tomatoes. Simmer for two hours. low the chili to sit in the refrigerator for 24 hours to give e spices a chance to intensify. r garnishes, serve fresh chpd Jalapenos, chpd raw onions, redded Monterey or sharp Cheddar cheese, and saltines. e & Shirley Stewart's Championship Chili, 1979 ` *Note: Medium oatmeal may be used instead of oat flakes if preferred. Mix the oats, flours, cheese and a pinch each of salt, paprika and cayenne. Cut then rub in the fat, bind with water and leave out to rest. Peel, quarter and slice the onions wafer thin. Turn them in melted butter, cover and leave to sweat over very gentle heat for 20 minutes or so until meltingly tender, just stirring occasionally. This pastry is rather difficult to handle so it is best to divide it in half and roll out in two batches. Keep the other half covered meanwhile. Use the pastry to line little mincepie tins (or individual 4-inch fluted flan tins if you prefer). Don't worry too much if the pastry tears; patch it together by pressing it with your fingertips. Blind bake on a pre-heated baking sheet at 400 F (200 C) gas mark 6, allowing 12 minutes with greaseproof paper and beans, then 12 minutes without the lining. When the onions are beautifully soft, remove the lid and cook over increased heat for several minutes until they are a rich golden brown. Season generously with salt and black pepper, add a dash of cayenne and paprika and mix well. Then tip the contents of the pan into a sieve placed over a bowl to drain off the buttery juices and to cool the onions slightly. When the pastry cases are cooked, beat the eggs with the soured cream, add onions and check seasoning. Spoon the mixture into the tarts, sprinkle the grated cheese on top and bake at 400 F (200 C) gas mark 6 for 20-25 minutes until the filling is deliciously puffed up and golden. CompareFileTime lstrcmpA SetCurrentDirectoryA GetWindowsDirectoryA GetCurrentDirectoryA WriteProfileStringA IsDBCSLeadByte IsBadWritePtr IsBadReadPtr GetDriveTypeA ReleaseSemaphore WaitForSingleObject TlsSetValue TlsGetValue SetLastError lstrcmpiA CreateProcessA ReleaseMutex Sleep GetTickCount CreateThread RtlMoveMemory GetShortPathNameA GetFileAttributesA SetFileAttributesA MoveFileA DeleteFileA CopyFile A LIGHT, FIBER-RICH, NUTRITIOUS LOAF. SERVE TOASTED W/MARMALADE Attach kneading blade and put all ingredients in the order given into the bread pan. Makes 1 loaf, 8 slices. Each slice: 147 calories; 1 gm dietary fiber; less than 1 gm souluble fiber; 27 gm carbohydrates; 4 gm protein; 2 gm fat (13% calories from fat); less than 1 mg cholesterol; 268 mg sodium; 62 mg potassium; 16 mg calcium. CreateDIBitmap GDI32.dll GetSystemMetrics RegisterNetworkCapabilities wsprintfA DialogBoxParamA Caramelize sugar. Stir constantly. Remove from fire immediately. Stir in the oat cereal quickly. Add salt, baking soda, and butter. Pour onto well-buttered baking sheet. Stretch and pull by means of spatulas into a very thin sheet. harAlphaA SendMessageA SetFocus GetDlgItem CharToOemA GetDlgItemTextA EndDialog SendDlgItemMessageA SetDlgItemTextA WinHelpA OemToCharA SetCursor GetCursor MessageBoxA EnableWindow ShowWindow GetWindowLongA SetWindowTextA Makes two 8-inch loaves 2 Tbsp active dry yeast 1/2 cup warm water 2 cups milk 4 Tbsp (1/2 stick) butter, cut in bits 2 tsp salt 3 cups whole wheat flour 1 1/2 cups oat flour 1 cup gluten flour 1/2 cup maple syrup 1 1/4 cups white flour, preferably unbleached 1/3 cup dried currants In a large bowl dissolve the yeast in the warm water. In a saucepan combine milk, butter, and salt and heat slowly until butter melts and salt dissolves; cool mixture to lukewarm. Stir it into the yeast and add the whole wheat, oat, and gluten flours and maple syrup. Stir in enough of the white flour until it becomes hard to stir. Turn the dough onto a floured surface and let rest while you clean out and grease your bowl. Knead, adding a little more white flour if the dough is sticky, for 10 minutes. When it is smooth, form the dough into a ball and put it in the greased bowl, rotating it to coat all over. Let it rise, covered with plastic wrap, about 1 hour, until it doubles in bulk. Knead the currants into the dough, then divide it into halves and form each into a loaf; put the loaves in 2 greased 8-inch pans. Cover them with a towel and let the loaves double in size. Bake in preheated 375 F oven 45 minutes. Put loaves on rack to cool. Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Anne's note: That recipe is labelled "Bannock" in the title in cookbook but it far more a nonsweet oatcake in the tradition of Walker's oatcakes (it appears as "oatcakes" in the book's index. SVWUtR t$(VP t$(VP t$(VP t$(VS Combine the oats, salt and flour. Cut in the shortening and add enough water to dampen and form a ball. (A food processor does the work in a jiffy). Leave to swell for ten minutes. Divide the doght and roll eacxh part to 1/8" thickness; slide onto ungreased cookie sheet, indent in squares with a pastry wheel or knife. Bake in 350F for about 1/2 hour but watch that they don't turn brown. Sweet Oatcake: Add 1 cup sugar to recipe. Pour boiling water over oats. Stir & add molasses, salt, shortening & brown sugar. Let stand till lukewarm. Mix lukewarm water with sugar & yeast & let stand till yeast starts to work. Add to the soaked mixture. Beat in flour. Add more or less flour depending on consistency. When firm, knead well for about 10 minutes or so. Let rise for 1 hour. Punch down, shape into loaves. Cover & let rise for another 45 to 60 minutes. Bake for 35 minutes at 400F. Combine all ingredients except the sugar, shortening, and oats in a large bowl. Blend well. Stir ni brown sugar an mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in a large airtight container and label Oatmeal Cookie Mix. Store in a cool, dry place and use within 10 to 12 weeks. Makes about 24 Cups of mix. VARIATION: Use 8 cups unbleached flour instead of 4 cups unbleached and 4 cups of whole wheat flours. Cream shoretening. Add sugar and the beaten eggs. Mix ell. Mix the soda in boiling water and add to the above. Add flour, oatmeal, raisins and nut meats. Mix well and drop by spoonfuls on cookie sheet. Bake 10 to 12 minutes in moderate oven. From Cora Terrill. Makes two 8-inch loaves 2 cups oatmeal or rolled oats 2/3 cup corn meal 2 cups boiling water 1 cup cold milk 1/4 cup molasses 2 Tbsp active dry yeast 1/3 cup vegetable oil 2 tsp salt 1 cup whole wheat flour, preferably stone-ground 4 to 4 1/2 cups white flour, preferably unbleached In a large bowl mix the oatmeal and corn meal together and pour boiling water over. Let stand about 10 minutes. Add the milk and molasses to the oatmeal mixture and stir. When cool enough ~ test by sticking your finger deep into the warm mixture and be sure you can hold it there comfortably for a minute - sprinkle on the yeast. Then stir to mix along with the oil, salt, whole wheat flour, and enough of the white flour until the dough becomes hard to stir. Turn the dough out onto a floured working surface and let rest while you wash out and oil your bowl. Knead the dough, adding more white flour as necessary - it will be sticky and eat up a lot. After 8-10 minutes the dough should have lost its tackiness and be smooth and resilient. Return it to the bowl, cover with plastic wrap, and let rise until double in volume. When it has doubled, punch it down, and let it rise again until double. This step is not absolutely necessary, but the bread develops more flavor, we find, with the additional rising. Turn the dough out, punch it down, and form into two 8-inch loaves. Place in oiled bread pans - they will be quite full - and let rise only a third again as much until the loaves swell slightly over the pans. Bake in a preheated 375 F oven for 10 minutes, then lower the heat to 350 F and bake another 45 minutes. Turn out and cool on racks. oadCursorA MessageBoxA WinHelpA USER32.dll Shell_NotifyIconA SHELL32.dll RASAPI32.dll Makes 2 cottage loaves or 9-inch loaves 2 cups rolled oats 3 cups boiling water 4 Tbsp butter or butter substitute 1/4 cup nonfat dry milk 1/4 cup molasses or maple syrup 2 tsp salt 2 Tbsp active dry yeast 1/2 cup warm water 2 cups whole wheat flour 3 to 4 cups white flour, preferably unbleached 2/3 cup raisins Put the oats in a large mixing bowl and pour boiling water over them. Stir in the butter, dry milk, molasses, and salt. Let stand until cool. Be sure mixture is really cool - the only way to tell is to stir up the mixture, then stick a finger deep into it; you should be able to hold it there comfortably. Dissolve the yeast in the warm water and add this to the oatmeal mixture. Stir in the whole wheat flour and about 3 cups of the white flour until it become difficult to stir. Turn the dough out onto a floured working surface and let rest while you clean out and grease your bowl. Then start kneading, adding more white flour as necessary. It will be a very sticky dough and you'll have to keep adding more flour in order to knead, but 10 minutes and 1 additional cup of the flour will be enough. Sprinkle the raisins over the dough and knead them in. Place the dough in the greased bowl, turning to coat. Let rise, covered with plastic wrap, until double in bulk - about 1 1/2 hours. Turn the dough out and divide in half. * To make cottage loaves break up each half into two pieces - one piece for the topknot, which should be a third of the total. Separate these pieces and cover with plastic wrap, leaving them simply on your work area, for 45 minutes. Now take on of the larger pieces and pat it out into a flat 7-inch circle. With a sharp knife, make a cross about 1 1/2 inches across. Shape one of the smaller pieces into a ball and place it on top of the circle. Now making a cone of your thumb and fingers, thrust them through the center of the topknot straight down through into the circle base of the dough to form a hole. Repeat the same procedure with the other two pieces. With a spatula transfer the loaves onto greased baking sheets. Let rest 10 minutes. Place the baking sheets on the lowest shelf of an unlit oven and set the temperature at 450 F. As the oven heats up the loaves will expand, which is fun to watch if your oven has a glass door and a light inside. After 25 minutes, check to see if the loaves are getting too brown on top; if so, cover them with foil. They'll need a total of 40 minutes baking. Then remove the loaves and cool on racks. * If you want to make regular baking pan loaves, simply form into the usual loaf shapes and place in 2 greased 9-inch bread pans. Cover and let rise 45 minutes, then bake in a 375 F preheated oven for 45 minutes. TypeLib {00020905-0000-0000-C000-000000000046} Version8.0Q {00020989-0000-0000-C000-000000000046} SubdocumentT ProxyStubClsid {00020424-0000-0000-C000-000000000046}V ProxyStubClsid32 {00020424-0000-0000-C Trim the leek, wash it well and mince, to make about 1 cup. In a saucepan, bring the leeks, milk, pepper, and salt to a boil. Simmer for 2 minutes and then stir in the oats. Cook for about 2 minutes. Serve immediately, or keep warm in a double boiler over warm water. If the soup thickens too much, thin with milk or water. Info: from Today's Gourmet by Jacques Pepin, 1991 posted by Perry Lowell, INTERCOOK, July '93 Makes 4 servings. Version8.0R {0002098B-0000-0000-C000 In a large bowl, sift together flour, baking powder, salt and granulated sugar. Stir in brown sugar. Mix well. With a pastry blender, cut in shortening until evenly distributed. Stir in oats and mix well. Put in large airtight container. Label as OATMEAL MIX and stor in a cool, dry place. Use within 10 to 12 weeks. Makes about 9 cups OATMEAL MIX. StoryRangesT ProxyStubClsid {00020424-0000-0000-C000-000000000046}V ProxyStubClsid32 In blender,process dry ingredients until oat flakes are fine; transfer to medium bowl. Mix liquid ingredients lightly in small bowl;add to dry ingredients. Stir only until dry ingredients are moistened. Let stand 5 minutes. Preheat griddle. Bake on hot griddle, turning with spatula when edges get firm. Makes 10 medium pancakes. {00020424-0000-0000-C000-000000000046}c TypeLib {00020905-0000-0000-C000-000000000046} Version8.0P Cream together butter and sugar. Add cinnamon, cloves and salt. Stir in syrup. Add eggs, one at a time, stirring after each addition until blended. Stir in rolled oats. Pour into pie shell and bake in moderate oven (350~ F) about 1 hour, or until knife inserted in center of pie comes out clean. NOTE: During baking, the oatmeal forms a chewy, "nutty" crust on top. Pie is rich, delicately spiced. ProxyStubClsid {00020424-0000-0000-C000-000000000046}V Preheat oven to 350 Combine: Water, oats, and 2 stiks of butter and let stand for 20 min. Add 2 cups each of white and brown sugar, 4 eggs, and blend in salt, cinnamon, and 3 cups of flour. Mix well. Blend in a cup or so of raisins and pour in a 9 X 13 pan and bake for 55 min. Cool before spreading on frosting. FROSTING: In a 2 1/2 quart sauce pan, combine 1 1/2 cups of brown sugar, 1 1/2 sticks of butter, coconut, 1 1/2 cup pecans and 1/2 cup of milk and heat until well mixed. After frosting the cake place it under the broiler for 2 to 5 min. to toast the coconut. ListParagraphsT ProxyStubClsid {00020424-0000-0000-C000-000000000046}K {00020992-0000-0000-C000-000000000046} ProxyStubClsid32 {00020424-0000-0000-C000-000000000046}c TypeLib {00020905-0000-0000-C000-000000000046} Version8.0T ProxyStubClsid {00020424-0000-0000-C000-0000 Preheat oven to 425 degrees F. and grease muffin tins. Mix egg whites, milk, and oil in bowl. Add dry ingredients and mix. Fold in raisins and apples. Place batter in muffin tins; fill each 3/4 full. Bake about 20 minutes or until centers seem dry. Heat oil with garlic salt. Add nuts, reduce heat and toss, using 2 spoons, until nuts are well coated. Transfer to large bowl. Blend chili seasoning and chili powder and add to nuts. Toss mixture until nuts are well coated. Store in airtight container and refrigerate for at least 2 days to blend flavors. Nuts may be frozen. If frozen, reheat at 350 F for 5 minutes. Makes 2 pounds. Packaged in attractive containers, these spicy nuts make delightful small gifts. The Los Angeles Times. Preheat oven to 350 degrees. Sift together flour, baking powder, baking soda, allspice and nutmeg. Set aside. In separate bowl, combine maple syrup, butter and eggs, and beat with electric mixer for 3 minutes. By hand, stir in yams, apples, walnuts, raisins, cream and marmalade. Add flour mixture a little at a time, stirring well after each addition; batter will be stiff. Pour into lightly oiled 9 x 5-inch loaf pans. Bake at 350 degrees 60-70 minutes. Let cake cool 10 minutes, then turn onto cooling rack. Let cool completely before slicing. SUnMapLS_IP_EBP_24 SUnMapLS_IP_EBP_32 SUnMapLS_IP_EBP_40 SUnMapLS_IP_EBP_28 SUnMapLS_IP_EBP_8 SUnMapLS GlobalLock IsBadCodePtr GlobalHandle GlobalFree FreeSLCallback GlobalAlloc AllocSLCallback GlobalUnlock K32Thk1632Prolog K32Thk1632Epilog Callback28 KERNEL32.dll Slice eggs, remove yolk. Mash yolks with butter, 1 can anchovies. Heap yolk mixture back into half-egg whites. Place each stuffed egg-white on a slice of tomato (anchor with a dab of cold butter if you want). Thinly slice pepper into rings and spread on serving plate. Arrange stuffed eggs-on-tomatoes on this "arabesque" of pepper rings. Top each egg half with a slice of anchovy from the remaining can. To make Base: Combine oats and sugars in large bowl. Add melted butter and mix well. Press into greased 9X13" pan and bake in preheated 350F oven for 15 to 20 minutes. Cool for 20 minutes. Meanwhile, prepare topping. Melt together chocolate chips and peanut butter, stirring to blend. Spread on top of cooked cookie base and refrigerate for 1 hour. Cut into squares before serving. Yield: 3 dozen ea CHOCOLATE GLAZE 6 oz semi-sweet chocolate pi Preheat oven to 350. grease and flour 9-inch fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed, beat flour and remaining ingredients except cookies and chocolate glaze until blended. Increase speed to high; beat 2 minutes, scraping bowl. spoon about 3/4 cup batter into pan. gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger (toothpick test won't work). Cool cake in pan on wire rack 10 minutes; remove from pan; cool on rack. When cake is cool, prepare chocolate glaze. Place rack with cake over large plate to catch drips, then pour warm glaze over top and side of cake. THIS CAKE FREEZES WELL AND GOOD COLD FROM REFRIGERATOR. Chocolate Glaze: In 1-quart saucepan over low heat, heat chocolate pieces, shortening, milk and corn syrup, stirring constantly until melted andsmooth. oConfere For Crisco crust,combine flour and salt in food processor. Cut frozen Crisco shortening into chunks with knife and add to food processor. Process (pulse) until mixture forms fine crumbs. Add ice water while the machine is running and continue to run processor until dough forms on the blades. Remove and form dough into two balls. Cover and refrigerate for 30 minutes. Preheat oven to 425 degrees. For Sour Cherry Filling,combine brown and white sugars,cinnamon and cornstarch in saucepan. Add cherry juice and cook until mixture is thick and bubbly. Stir and boil the mixture for one minute. Add cherries and cook for one minute or until it starts to boil again. Remove from heat and add Crisco shortening and almond and vanilla extracts. Remove refrigerated dough. On lightly floured surface,roll bottom crust into circle 1/8" thick and about 1 1/2" larger than inverted pie plate. Gently,ease dough into the pie plate, being careful not to stretch the dough. Trim edge even with pie plate. Spoon cherry filling into prepared pastry. Roll top crust the same way as the bottom. Brush top crust with milk and sprinkle lightly with sugar. Bake @ 425 degrees for 15 minutes. Reduce temperature to 350 degrees and continue baking for 25 minutes or until crust is golden brown. Serves 6 to 8. Shift together dry ingredients. Cut in shortening until mixture resembles coarse meal. Add egg and buttermilk, stirring just until dry ingredients are moistened. Turn dough out onto a lightly floured surface; knead lightly 3 or 4 times. Roll dough to 1/4 inch thickness; cut into 2 1/2 inch circles. Make a crease across each circle, and fold one half over. Gently press edges to seal. Place on a greased baking sheet. Bake at 450 degrees for 15 minutes or until lightly browned. Combine first four ingredients, then add eggs, buttermilk and cracklings stirring well. Heat a well greased cast-iron skillet in oven at 400 degress until very hot, about 3 minutes. Pour batter into hot skillet and bake at 400 for 35 minutes or until golden brown. until very hot, about 3 minutes. INFOAD Saute onion in oil, stirring constantly until reddish brown, 10 to 12 minutes. Stir in garlic, ginger, chili, turmeric & almond. Add tomato & cook for a minute. Add okra & mix well. Simmer, covered, for 6 or 7 minutes. Stir in salt. Just before serving, sprinkle cilantro or parsley on top. InetInfoSetAdminInformation InetInfoSetGlobalAdminInformation Pack okra firmly into hot jars, leaving 1/4 inch head space. Put a garlic clove and half a pepper in each jar. Combine water, vinegar, salt and dill seed and bring to a boil. Pour hot liquid over okra, leaving 1/4 inch head space. Remove air bubbles. Adjust caps. Process 15 minutes in boiling water bath. Yield: about 4 pints. Note: When cutting hot peppers or seeding, use rubber gloves to prevent burning hands. Put onion, garlic, ginger & 1/4 cup water into blender & blend till smooth. Heat oil in skillet over medium heat. Add cumin & fennel. After 20 seconds or so, add the paste from the blender & the turmeric. Cook for 20 minutes, stirring frequently. Add the coriander & fry stirring for a minute. Add tomato sauce & cook stirring for 1 minute. Turn off heat. Wash okra & wipe with paper towel. Slice a few pods at a time into 1/4" rounds. Turn the heat to medium again under the skillet. Add the okra, salt, garam masala, lemon juice & 6 tb hot water. When the onion paste is bubbling, cover, reduce heat to very low & cook for 35 minutes. Stir every ten minutes or so. Wash okra. Cut off any hard stems and dry okra thoroughly. Heat oil in large saucepan and fry onions with the halved garlic cloves until slightly soft, transparent, and golden. Add okra and continue to fry until slightly softened. Add the sliced tomatoes and saute for a few min. longer. Season to taste with salt and pepper. Cover with water, bring to a boil and simmer until the okra is very tender, usually about 1 hour. Squeeze in the lemon juice and cook for a further 15 min. (If using canned okra, cooking time will be much shorter. Serve hot or cold. If to be served cold, allow to cool in the saucepan before turning out into a serving dish. eteCriticalSection RtlMoveMemory IsDBCSLeadByte GetComputerNameA IsBadCodePtr RtlZeroMemory GetLastError DeviceIoControl CreateFileA CloseHandle SystemTimeToFileTime GetSystemTime FileTimeToLocalFileTime GetLocaleInfoA GetSystemDefaultLCID KERNEL32.dll CharNextA OemToCharA CharUpperA CharToOemA OemToCha CharToOemBuffA USER32.dll RegCloseKey RegQueryValueExA RegOpenKeyA ADVAPI32.dll strtol _initterm malloc MSVCRT20.dll GlobalFree GlobalAlloc GetVersion Mix ingredients for crust and spread on bottom of a spring form cake pan. Beat cottage cheese and cream cheese until creamy. Blend in sugar and eggs. Add flour and vanilla. Add melted margarine and sour cream. Pour mixture over crust and bake 1 hour and 10 minutes. Bake at 325. turn off oven and let stand in oven for 2 hours. Remove; chill and add topping beforeserving. Preheat the oven to 400 degrees. Blend the cheese,milk,flour,eggs, sugar and salt in a blender until smooth and set aside. Melt the butter in a 10" skillet. Pour in the batter and place in the oven to bake for 25 minutes or until the sides are puffy and the top is brown. Either bring the pancake to the table in its pan or slide it onto a serving plate. Top with fruit,such as sauteed apple slices. Makes 6 servings. Heat oven to 350 F. In 1 quart saucepan, melt butter and cream over low heat, stirring occasionally, and set aside. In large mixing bowl, combine sugar and eggs. beat with electric mixer on edium speed, scraping bowl often until well mixed. Add butter mixutre, flour, baking powder and salt. Continue beating, scraping bowl often until smooth. By hand,stir in apples and blueberries. Spread into greased and floured 13x9" baking pan. Bake 45-55 minutes or until wooden pick inserted in center comes out clean. seve warm with sweetened whipping cream. Yield:15 servings. 7Q7W7y7 8&8-838 :(:G:R: < <+">p> >@?K? ;0A0I0q0 0#191b1j1z1 2$2w2 5!7+7 9+969i9n9 :6;b? 0*0/0?0D0I0T0Y0m0 Sift the cake flour, baking soda, baking powder, salt, and spices together into a bowl and set aside. Cream the shortening and brown sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed. Add the eggs, one at a time, beating well after each addition. Add the dry ingredients alternately with the applesauce and the water, blending well with the mixer set on low speed. Stir in the raisins and nuts. Pour the batter into a greased 13 X 9 X 2-inch baking pan. Bake in a preheated 350 Degree F. oven for 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean. Cool, until cold to the touch, in the pan on a wire rack. Dust the cake with Confectioners' sugar. u"UWV Melt the butter, add the sugar, molasses and the milk and bring to a boil. Cut the chocolate in small pieces and add, stirring constantly until the chocolate is melted. Boil until the caramel forms a soft ball when dropped in cold water. Add the extract and the nuts and pour into a greased pan. Cool a little and when fairly firm, cut in squares. Rinse chicken in cold water. Place in large pot with salt, peppercorns, water, bay leaf and parsley. Bring to a boil, and skim to remove any foam. Reduce heat; add carrots, cecele, onion and cloves presses into onion. Cover and simmer for 1 hour or until chicken is tender. Skim off any fat. lift out chicken. Remove celery, onion, bayleaf. Add rice to broth and simmer til tender. Remove chicken from bone, cut into bite size pieces and return to broth. heat 20 minutes. UnmapViewOfFile Combine dry ingredients; add eggs and buttermilk, mixing well. Stir in bacon drippings. Heat a well-greased 10 1/2 inch cast-iron skillet in a 400 degree oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 450 for 40 minutes or until golden brown. ursorA UnregisterClassA UpdateWindow InvalidateRect ReleaseDC GetDC GetWindowLongA EndPaint BeginPaint SetWindowLongA DefWindowProcA GetWindowRect LoadImageA WinHelpA SetWindowPos Offset CHICKEN STOCK: salt and freshly ground pepper minced fresh parsley FOR STOCK: Preheat oven to 400F. Pat chickens dry. Place in heavy roasting pan. Roast until juices run clear when chicken is pierced in thickest part of thigh, about 45 minutes. Remove chicken from pan. Set roasting pan over medium heat. Add 1/2 cup water and bring to boil, scraping up any browned bits. Transfer liquid to large pot. Add remaining 12 cups water, onion, celery, carrots, parsley, peppercorns, bay leaf and thyme to pot. Skin and bone chicken. Add skin and bones to pot. Bring stock to boil, skimming surface occasionally. Reduce heat and simmer for 3 hours. Strain stock into large saucepan. Boil until reduced to 3 cups, about 40 minutes. (Can be prepared 3 days ahead and refrigerated. ) Degrease stock. FOR SOUP: Melt butter in heavy large saucepan over low heat. Add onion and celery and cook until onion is translucent, stirring frequently, about 15 minutes; do not brown. Puree mixture in processor or blender. Return to pan. Add flour and stir over low heat 3 minutes. Whisk in stock. Increase heat and bring to boil. Gradually whisk in milk. Reduce heat and simmer until thickened, stirring frequently, about 20 minutes. Dice chicken and add to soup. Add cream, Sherry, mustard, salt and pepper. Stir until heat through. Ladle into bowls. Top with parsley. Serves 8. Recipe from Bon Appetit, October, 1987. Posted by Michelle Bass. Courtesy of Fred Peters. Combine all ingredients in pan, select white bread and push start. In a medium saucepan, mix together vinegar and mustard. Stir in remaining ingredients and bring to a slow boil while stirring constantly. Cook and stir until mustard thickens, about 10 minutes. Yield about 12 oz. NOTE: Homemade mustards must be stored in the refrigerator. Preheat oven to 350F. Drain the pineapple slices, reserving 2 T syrup. In a heavy cast iron frying pan (10"), melt the butter over medium heat. Add brown sugar, stirring until the sugar is melted. Remove from heat, and arrange 8 of the pineapple slices on the sugar mixture, overlapping the slices slightly around the edge of the pan. Put one slice in the center. Place the walnut or pecan halves in the center of each slice of pineapple. Arrange around the inside edge of the skillet the remaining pineapple, cut in halves. Put pecans or walnuts in the center. In a medium bowl, mix the flour, sugar, baking powder, and salt. Add shortening and milk. Beat 2 minutes at high speed or until mixture is smooth. Add egg and reserved 2 T of syrup. Beat 2 minutes longer. Gently pour cake batter over pineapple in skillet. Spread evenly being careful not to disarrange the pineapple. Place on center rack of oven and bake 40-45 minutes, or until cake springs back to light touch. After the cake is done, let the skillet stand on a wire rack 5 minutes to cool just slightly, and then loosen edges with a small spatula. Place serving platter over the cake, and turn upside down. Shake gently, and lift off skillet. Serve with 1 cup heavy cream whipped. * Any type of Instant Orange Breakfast Drink will do. +++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ Divide the pastry almost in half and roll out the larger half, on a lightly floured surface, to a 13-inch circle. Line a 9-inch pie plate with the pastry and trim the pastry 1/2 inch beyond the rim of the pie plate. Combine the raisins, brown sugar, corn starch and drink mix in a 3-quart saucepan. Stir in the water and lemon juice. Cook over medium heat, stirring constantly, until the mixture boils and thickens. Remove from the heat and stir in the walnuts. Turn the mixture into the pastry-lined pie plate and dot with the butter. Roll out the remaining pastry to an 11-inch circle. Place the top crust over filling and trim the edge to 1-inch beyond the rim. Fold the top crust under the bottom crust and form a ridge. Flute the edge and cut steam vents in the top crust. Bake in a preheated 400 degree F. oven for 30 minutes or until the crust is a golden brown and the filling is bubbly. Cool on a wire rack. 1-2 c Oil for cooking corn tortillas Brown hamburger and 1 chopped onion (add 2 cloves garlic, chopped, if desired) and drain. Add tomatoes, crushed, kidney beans and spices. Simmer. Heat oil, and cook tortillas to desired degree. (Soft seems to work best) Drain on paper towels. Put 1 tortilla on plate, spoon "sauce" over it and sprinkle some of raw onion and cheese on sauce. Put on another tortilla and repeat untill large enough for you. Stop with layer of onion and cheese. Bring water to a boil, add orange rind that has been chopped. Boil for about 10 minutes. Add the remaining chopped oranges, lemon juice, and sugar. Bring to a boil, and then lower heat to a simmer. Allow to simmer without lid for about 3 hours. Stirring occasionally. After the 3 hours, start to check to see if marmalade will set. ( put small amount on plate, allow to cool a bit, and then push it to see if it will 'wrinkle') Then increase the heat to bring it back up to full boil. Continue boiling until can get it to register abour 220 F on candy thermometer. Shut heat off, ladle into clean, HOT, sterile jars, seal and boiling water bath process them for about 10-20 minutes (10 minutes for pints, 20 minutes for quarts) Allow to cool, tighten down rings, and store. VC20XC00U * Use Lipton's Vegetable Recipe Soup Mix in this recipe. ** Cook broccoli spears according to directions on package and drain. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 425 degrees F. In large saucepan, melt butter and cook flour with green onion over medium heat, stirring constantly, 3 minutes or until flour is bubbling. Stir in vegetable recipe soup mix blended with the milk. Bring just to the boiling point, then simmer, stirring constantly, 5 minutes or until thickened. Stir in chicken, broccoli, cheese, and pepper. Turn into a lightly greased 1 quart round casserole or souffle dish. With rolling pin, roll pastry into a 9-inch circle; arrange over casserole. Press pastry around edge of casserole to seal; trim off excess pastry, then flute the edges. Brush pastry with egg yolk beaten with water. With the tip of a sharp knive make small slits in pastry. Bake for minutes or until crust is golden. IN A MEDIUM BOWL, lightly beat eggs with salt. Over medium-high heat, preheat wok until hot. Add 2 table- spoons of oil; tilt wok to coat sides. When hot, add shallots and garlic, stir-fry for 30 seconds. Increase to high heat, add snow peas, seconds later, bean sprouts; quickly stir-fry for almost 1 minute or until vegetables are tender but still crisp. Toss in the shrimp and barbecued pork; stir-fry for 30 seconds to heat through. Remove from the heat. Add coriander to beaten eggs; mix together. Reheat wok over medium-high heat until hot. Add remaining 2 tablespoons oil and when hot, pour in 1/3 cup of egg mixture. Fry until bottom is golden brown and the edges are crisp (about 1 minute). Turn patty over and brown other side (about 45 seconds to a minute). Remove and keep warm. Fry remaining egg mixture in same manner, adding more oil if needed. Arrange omelets on a serving platter. Prepare and spoon Egg Fu Yung Sauce over eggs or serve omelets plain sprinkled with soy sauce. Top with fresh coriander leaves. After frying omelets, pour off all the oil. Set wok over high heat, add chicken stock, oyster sauce, sugar and white pepper; bring to a boil. Stir in cornstarch mixture until sauce thickens (about 30 seconds). Add sesame oil. Makes about 1 cup. These cylinders-of-lace cookies are a lovely accompaniment to a fruit or custard, or may be enjoyed all by themselves. You can also whip cream and pipe it into the delicate cylinders. PREHEAT OVEN TO 350F. Sift the flour and toss with the chopped pecans. Combine the corn syrup, butter and brown sugar in a saucepan. Bring the mixture to the boil over moderate heat, stirring constantly. Remove the pan from the heat. Gradually stir in the flour and nut mixture. Cool slightly. Drop the batter by level teaspoonfuls about 3 inches apart on a non-stick cookie sheet. Bake 5-to-6 minutes, or until most of the bubbling stops and the cookies are a caramel color. Remove them from the oven and let them cool on the sheet just until they can be handled. While the cookies are still hot, remove each in turn and roll it into a cylinder around the handle of a wooden spoon. If they are too hard to be rolled, return them to the oven for a minute to soften them slightly. If they break, eat them. These freeze well in a tight container. 9,929\9h9z9 :":(:5:@:S:p:~: ;);0;?;\;h;x; ;68>]>s> ?3?A?M?[?a? 040T0w0 1B1H1b1r1z1 282B2M2[2a2l2s2 283G3M3 464;4E4P4i4n4z4 5'535<5B5L5V5d5 6&6+676<6B6M6V6[6w6|6 6b7k7v7 8 8-828H8|8 :!:4:G:P:^:z: Preheat oven to 350 degrees. Cream butter; gradually add sugar and continue beating until well blended and mixture is light and fluffy. Beat in eggs, one at a time, beating well after each addition. Blend in flavorings. Combine flour and salt; gradually add to creamed mixture, beating until thoroughly combined. Spread evenly in buttered and floured 12 cup bundt pan or 10" tube pan. ** Cut through batter with a knife. Bake 65 to 70 minutes or until wooden pick inserted in center comes out clean. Cool in pan on wire rack 15 minutes. Remove from pan and cool completely. Frost, glaze, dust with confectioners sugar or serve plain. **Note: Cake may be baked in 2 buttered and floured 9x5" loaf pans. Bake in preheated 350 degree oven for 50 to 55 minutes. Grind the raisins in a food processor or grinder using the medium blade. Combine the ground raisins, baking soda and boiling water in a bowl and set aside to cool to lukewarm In another bowl, sift the flour, baking powder, and salt together and set aside. Cream the shortening and sugar together in a large mixing bowl until light and fluffy, using an electric mixer set and medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. With the mixer set on low speed, add the dry ingredients alternately with the raisin mixture, beating well after each addition. Stir in the walnuts. Pour the batter into a greased and waxed paper lined 13 X 9 X 2-inch baking pan. Bake in a preheated 375 degree F. oven for 35 to 40 minutes or until the cake tests done. Cool in the pan on a wore rack for 10 minutes and then remove the cake from the pan to finish cooling on the rack. Frost the sides and top with the seafoam frosting. SEAFOAM ICING: Combine the egg whites, brown sugar, water, cream of tartar adn salt in the top of a double boiler. Beat for one minute, using an electric mixer at high speed and then place over simmering water. Cook for 7 minutes, beating constantly with the mixer set at high speed, until soft glossy peaks form. Remove from the simmering water and blend in the vanilla extract. reakthrough! 01:05 AM 8/22/97 -0700 RealAudio & RealVi Mix ground beef lightly with eggs, rolled oats, onion, applesauce, salt, pepper, and sage until well-blended. Pack firmly into a loaf pan 9x5x3; unmold into a shallow baking pan. Score top in criss-cross pattern and brush with steak sauce. Bake in moderate oven (350 degrees) for 1 hour and 15 minutes, or until brown. .text `.data .idata .rsrc Servings: 4 Salt Pepper *FOR GARNISHING* Diced ham Cover split peas with 6 cups of boiling water, let soak for 1 hour. Add hambone, carrot, onions, potato, celery and green pepper. Season with salt and pepper. Simmer until peas are tender. Add water if needed, simmer for 5 to 10 minutes longer. Pour into soup bowls, garnish with diced ham. Note: The method of preparation, inclusion of ham, and the economy of this recipe are all reflect the influence of New England's French Canadian Population. This old-fashioned tasting soup only takes 2 hours to make from start to finish and is loaded with soluble fiber and flavor. salt to taste freshly ground pepper small can evaporated non-fat milk (optional) Put the peas and water into lg soup pot, bring to a boil, reduce heat, cover and simmer 45 min. Watch peas carefully so they don't boil over or stick. Add onion, carrots, celery, parsley, garlic, sugar, thyme and chicken stock. Cover and simmer 1 hour. Cool slightly. Puree soup in 3 or 4 batches in a food processor or blender (I only pureed about half of it because I wanted to keep some of the pieces of vegetables). Return mixture to the soup pot and add the small can evaporated milk if you like soup to be creamier. Season with salt and freshly ground pepper to taste. Heat. Garnish with slivered ham sprinkled on top of soup that has been ladled into a soup bowl (it looks like there is more that way). Garnish with thinly sliced green onions, if desired. Serves 8 Each serving has less than 1 g saturated fat, 6 mg cholesterol, 2 gm soluble fiber and 176 calories. u(h0u Mix water and milk in a stock pot. Place on the stove to heat. Do not boil! The sausage needs to be chopped. If you use links, put them through a food chopper. If you use a bulk chubs, then chop and stir while cooking. The sausage should be fried in a cast iron skillet. When it is done, carefully strain and save the grease. Put the cooked sausage in the milk and water mixture. Put the grease back in the skillet over moderate heat. Stir in the flour, salt and pepper to make your roux. Cook this mixture until it will cling to the spoon and come off the skillet cleanly. When the milk and water mixture is just under boiling, stir in the roux quickly while turning off the heat to thicken the gravy. Serve over biscuits or toast. From Olde Tymes Restaurant, voted best family. Qh|5@ COMBINE ALL of the ingredients in a blender or food processor and puree until a smooth sauce is formed. Spread the olive mixture over the pizza dough and bake according to instructions. Tops 2 8-inch pizzas 5 unknown CSLIP RemoteAccess\Profile PPPScript AutodialDllName AutodialFcnName Remove any large stems from basil and wash leaves. Shake off excess water and dry with paper towel. Place in food processor; ith blade attachment process until finely chopped. Process in two batches if necessary to get a uniformly chopped basil. Remove from processor and reserve. Place butter in small mixer bowl. Using an electric mixer, whip butter until pliable. Add garlic, salt, pepper, parmesan and romano cheeses, and basil; mix unitol well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 to 4 days. Cook pasta according to directions, drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute' just until done, about 2 to 3 minutes. Serve over hot cooked pasta. Pass freshly grated parmesan cheese. Makes 4 to 6 servings. Dissolve flour with just enough water to make a smooth, flowing paste. Set aside. Heat water & olive liquid till just under boiling point. Whisk in tahini, a littel at a time, then the flour paste. Simmer overl ow heat til the sauce is thick. Stir in the remaining ingredients & serve immediately. |$$U3 Wash chicken and pat dry. Arrange in a single layer in a baking dish. In a small bowl, mix together vinegar, soy sauce, honey, ginger, garlic and red pepper. Pour mixture over chicken; cover with waxed paper. Turning each piece over and basting midway through cooking, microwave on high 12 to 14 minutes. Pour liquid in dish into a 4 cup glass measure. Cover chicken again and set aside. Microwave liquid on high until it reduces to 1/2 cup of sauce. Spoon sauce over chicken. Makes 4 servings. This omelet-noodle combination is a bit of nostalgia for people who loved the Chinese-American restaurants of the '50s and '60s. HEAT 1 TEASPOON OIL in a wok or skillet over high heat; when the pan is nearly smoking, add the sprouts, celery and snow peas. Cook, stirring constantly, for 1 minute and immediately pour the veggies into a work bowl. Add scallions, ham and soy sauce. Sprinkle in cornstarch and mix well. Add eggs and water, and mix. Set the mixture aside. Cook the noodles for 5 minutes in boiling salted water. Drain and set aside. Combine sesame oil, garlic and ginger in a soup pot and place over low heat. Cook 1 minute. Add pepper flakes, broth, clam juice, soy sauce, vinegar and sherry. Cover, increase heat to medium, and boil 5 minutes. Heat oil (about 3/8-inch depth) in a large skillet over high heat and add 3-ounce ladles of the egg mixture. Cook until edges puff, about 1 minute, flip and cook on the other side for about 30 seconds. Remove omelets and drain on towels. Cover and keep warm while preparing others. When it's time for dinner, divide noodles and broth between 4 soup bowls. Make a bed of shredded lettuce. Arrange omelets on top of lettuce. Toss some cilantro on top and serve. TAPIEXE KERNEL TAPI_INITIALIZE_REAL TAPIINITIALIZEERROR DESTROYABNORMALAPP PROCESSINIFILECHANGE REGISTERTAPIAPPTHREAD DEREGISTERTAPIAPPTHREAD tapiexe.exe TapiAppWinClass HHt)- tbHHt f Microwave chocolate and milk in 1 1/2 quart microwavable bowl on high for 2 minutes, stirring after 1 minute. Stir until chocolate is completely melted and smooth. Stir in vanilla, salt and walnuts. Spread in greased 8 x 4 or 9 x 5 inch loaf pan. Refrigerate until firm, about 2 hours; cut into small squares. Windows Telephon DIRECTIONS: Sift cake flour, sugar, soda, cream of tartar and salt into large mixer bowl. Add shortening, half the buttermilk, eggs and vanilla. Beat on medium speed for 2 minutes. Mix in remaining buttermilk and melted chocolate. Beat additional 2 minutes. Spread into 9 by 13" greased cake pan. Bake at 350-F for 40 to 50 minutes. Cool in pan. Microsoft Corporation FileDescription Windows Telephony DLL hidden app FileVersion 1.0.501 InternalName tapi applet LegalCop Cream the butter in a small mixing bowl. Blend in the cocoa and confectioners' sugar, alternately with the milk, and continue to beat until a spreading consistency is reached. Additional milk may be needed. Blend in the vanilla. Yield: About 2 Cups Of Frosting Cream shortening and sugar. Add unbeaten egg. Add flavoring. Beat thoroughly. Sift flour, measure, and sift with salt and baking powder. Add alternately with milk to creamed shortening and sugar. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 35 minutes. The Household Searchlight PREHEAT OVEN TO 350F. MELT THE BUTTER in a medium ovenproof pot or Dutch oven over low heat on the stovetop, add the rice and cook 1 minute, mixing to coat all grains with butter. Remove from heat, add the onions, broth, nutmeg, salt and pepper. Cover tightly and place in the oven for 1 hour. Remove from the oven and transfer the contents of the pot to a food processor. Add the cream and coarsely puree the mixture using the pulse button. Replace the soubise in the pot, cover and replace in oven to reheat before serving. TO FREEZE THE SOUBISE: Place warm soubise in an air-tight plastic freezer bag. Squeeze out excess air, label and place in freezer for up to 6 months. Defrost overnight in the refrigerator, at room temperature or on the defrost setting of a microwave. To reheat, place the bag in gently boiling water on the stove for 10 minutes before serving. PLACE BONES, oil and onions in a large pot and place over low heat. Cook, stirring, until the onions change color from light to dark, about 1 hour. Add garlic, mace, stock, bay leaves, salt and pepper. Cover and simmer for 45 minutes. Remove the bones and bay leaves and serve the soup. Cook chopped onions in butter until tender, but not brown. Blend flour, salt, and pepper. Add milk all at once. Heat and stir until boiling. Remove from heat. Add grated cheese, stirring to melt cheese. Cook onions with broccoli according to package directions; drain. Mix together the next 7 ingredients. Add broccoli and onions and stir. Pour into a 9 x 13 inch baking pan and place chicken on top. Sprinkle with paprika. Bake at 350 degrees for one hour. Unroll dough; separate into 8 triangles. Evenly sprinkle 1 teaspoon onion over the 8 triangles. Roll each and place on cookie sheet as directed on package label. Brush each roll with melted butter and evenly sprinkle remaining 1/2 teaspoon onion over the 8 rolls. Bake as directed on package label. Stir yeast into warm water in a large mixing bowl. Let stand for 10 minutes. Stir in 2 c flour & beat till mixture is sticky. Sprinkle some of the remaining flour on a board & knead in the remaining flour until the dough is smooth & elastic. Place in an oiled bowl, cover & let rise till doubled. Punch down, fold in 4 tb olive oil & the salt. Knead again till smooth. Roll into a circle 10 to 12 inches in diameter. Place on a well oiled 15 inch pizza pan dusted with cornmeal. Let rise till doubled. Heat remaining olive oil in a frying pan & gently cook the onion for 8 to 10 minutes. Spread onions over risen dough & sprinkle with pepper. Bake at 425F for 30 minutes. PREHEAT OVEN TO 350F. In a large pot of boiling water, blanch the onions to begin cooking and remove the skins. (Blanch small pearl onions for 3 minutes; if unavailable, use walnut-size onions and blanch for 5 minutes). Drain, refresh in ice cold water and drain again. Squeeze the root end to "pop" onion out of its skin. Combine cream, salt, pepper and nutmeg. Put onions in buttered gratin dish and pour cream mixture over them. Bake for 45 minutes at 350F. Bake until browned and bubbly. Cut onions into thin wedges. Heat butter in a large skillet over medium heat. Add onion, saute until browned, 10 to 15 minutes. Sprinkle with sugar. Stir in vinegar, salt, and pepper. Serve with cube steaks. This is a recipe for onion rye bread that is used at the New York Cooking School. You should be able to adapt it for baking in a casserole. FOR THE SPONGE, whisk yeast into water to disperse and stir into flour until smooth. Cover and let rest for 30 minutes. FOR THE DOUGH, combine flours and form a well, placing salt and sponge inside. Mix to form dough. Knead 8-10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover and let rise until doubled. Saute onion in oil until lightly browned. Blot off all excess oil. Deflate dough by pressing out with your hands. Gently knead in onions and allow to rest for 10 minutes. Divide dough into 3 pieces, place in greased casseroles, and make 3 slashes in the top of each loaf. Cover with oiled plastic wrap and allow to rise until doubled. Bake at 425F for 20 minutes. Makes 3 Loaves PREHEAT OVEN TO 400F. In a large saute pan, heat 1 tablespoon of olive oil until hot but not smoking. Add the onion slices and saute them over medium-high heat until caramel colored, about 8 minutes. Add the garlic and cook 30 seconds longer. Remove the pan from the heat. Place 2 crusts on a cookie sheet. Divide the onions between the crusts, top with prosciutto, goat cheese, chives and pepper. Drizzle on the remaining olive oil. Bake the pizzas in the middle of the preheated oven until the cheese is melted, about 8 to 10 minutes. Remove from the oven, cut into quarters, and serve immediately. Makes 2 8-inch pizzas qLu%j These rolls are similar to Lithuanian Lasinuociai but use frozen bread dough instead of the traditional homemade dough. milk poppy seed, fennel seed or sesame seed For Filling, in a skillet cook bacon till crisp; remove bacon, reserving 1 Tablespoon drippings. Drain bacon on paper towels; crumble when cool. In the same skillet cook onion, green pepper, dillweed, and pepper in hot drippings till onion is tender but not brown. Cool. Stir in bacon. Divide bread dough into 30 portions. Roll each portion into a ball; roll or pat each ball into a 3-inch circle. Place a scant Tablespoon of the filling in the center of each circle. Bring up dough edges around the filling; seal the edges together. Arrange filled rolls, seam side down, on a greased baking sheet. Brush with milk. Sprinkle with poppy seed, fennel seed, or sesame seed. Bake, uncovered, in a 375 degree F oven for 15 to 20 minutes or till rolls are golden. Serve warm. Makes 30 rolls. TO FREEZE; Prepare and bake rolls as directed above. Cool thoroughly on a wire rack. Transfer rolls to a freezer container. Seal, label, and freeze for up to 4 months. To reheat, arrange frozen rolls on an ungreased baking sheet. Bake, uncovered, in a 375 degree F oven about 15 minutes or till rolls are heated through. qLu%j Combine all ingredients in a small bowl; blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Onion-Cheese Dip Mix. Store in a cool dry place and use within 3 to 4 months. Makes 1 package (about 3 T) of mix. This recipe may be increased to make more packages of mix. Onion-Cheese Dip: Combine 1 cup sour cream with 1 package of mix. Chill at least 1 hour before serving. Makes about 1 cup of dip. VARIATION: Substitute 1 cup cottage cheese or 1 (8 oz) package of softened cream cheese for sour cream. Combine ingredients in a large bowl; stir until well blended. Put about 1 1/3 cups of mix into three 1-pint airtight containers and label as Onion-Flavored Rice Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 4 cups of mix Onion-Flavored Rice: Combine 1 1/3 cups ONION-FLAVORED RICE MIX, 2 cups cold water, and 1 T butter or margarine in a medium saucepan. Bring to a boil over high heat; cover and reduce heat. Cook for 15 to 25 minutes, until liquid is absorbed. Makes 4 to 6 servings B Preheat oven to 450F 2. In a large plastic bag or large bowl, add all ingredients. Close bag and shake, or toss in bowl, until potatoes are evenly coated. Place in shallow baking or roasting pan. Bake, stirring occas- ionally, 40 minutes or until potatoes are tender and golden brown. Onions with Espresso Coffee Salt/fresh pepper to taste Heat the butter in a skillet. Add the onions and cook, stirring, for 15 minutes. Add the sugar and cook 1 minute. Add the coffee, chicken stock, salt and pepper. Continue to cook and stir occasionally until the liquid reduces and evaporates, 15 to 20 minutes longer. Prepare the grill. When coals are hot, toast bread on grill rack, brushed with oil, about 4 to 6 inches from heat source, for 2 minutes on each side or until lightly browned. Transfer to a serving plate. Brush rack with oil again. Grill onions and peppers for about 5 minutes, turning oce or twice. Brush with oil as necessary. Vegetables will begin to char and be tender. Spoon vegetables into a bowl. Toss with capers and 2 tbs. Mound vegetable mixture on warm toast. Lay an anchovy on top of each sandwich. Serve hot. HEAT THE OIL IN A SKILLET and add the mushrooms, garlic, onion, vinegar, water, salt and pepper. Cover and cook 3 minutes. Remove the cover and cook until mushrooms are tender, another 5 minutes. Remove from the heat, transfer the mushrooms to a bowl and add the parsley. Toast or grill the bread. Preheat a broiler. Place the bread on a baking sheet and top with mushrooms. Lay a piece of cheese on top and place under the broiler until melted. Serve immediately. Boil sugar, cream of tartar and cream to soft ball stage and stir to prevent scorching. Add vanilla. Pour onto plate rinsed with cold water but do not scrape pan. When cool beat unitl it loses it's gloss. Knead and form into loaves. Let stand over night, roll in warm caramels, nuts, caramel and finally nuts. When caramel is hard cut into slices. hot cooked rice In a large skillet brown chicken pieces on both sides in hot oil for 15 minutes; remove from skillet. Set chicken aside, reserving one tablespoon drippings. Meanwhile, place nuts in blender container or food processor bowl. Cover an dblend till finely ground. In reserved drippings, cook the onion, garlic, coriander, gingerroot, cumin, turmeric, and lemongrass or lemon peel, till onion is tender but not brown. Stir in the ground nuts, coconutmilk, sugar, salt and red pepper. Return the chicken to skillet. Cover and simmer for 20 minutes or till chicken is tender. Transfer chicken to a serving platter and keep warm. Stir together the tamarind and water. Stir into the sauce. Gently boil the sauce till thickened and reduced (should measure about 1 1/3 cups). Strain sauce, if desired. Spoon sauce over chicken. Serve with hot cooked rice. Makes 6 servings Start fire in grill, placing rack 4 inches above coals (see note). Melt butter over medium heat in a 1-quart saucepan; add garlic; cook 1 minute, stirring until golden. Remove from heat; stir in lemon juice, lemon peel, salt, and pepper. Pour mixture over chicken breasts in a 13 x 9 x 2-inch baking dish; let stand at least 10 minutes or until the fire is ready. Place sheet of foil on hot grill rack. Remove chicken from marinade, reserving marinade. Arrange breasts, skin side down, on foil. Cook, covered with grill cover, 10 minutes. Turn breasts over; cook, covered, 15 minutes longer until cooked through, brushing occasionally with reserved marinade. One or two minutes before end of cooking time, brush breasts with orange marmalade to glaze. Serve when chicken is golden brown. NOTE: Breasts may be baked in oven. Heat oven to 400F. Marinate breasts in baking dish as directed; drain off and reserve marinade. Bake breasts, skin side down, 15 minutes. Turn breasts over, brush with marinade. Cook 10 minutes longer until cooked through. Brush with marmalade; cook 1 to 2 minutes longer to glaze. Makes 4 servings [ REDBOOK; July 1990 ] C Line 7" spring form with lady fingers. Cream butter and sugar until light. Add egg yolks and mix until well blended. Add juices. Fold in whipped cream and then egg whites. Pour into prepared pan. Chill until firm. When ready to serve release spring form and top with sweetened whipped cream. Sprinkle roast with lemon juice and salt. In 12" ovenproof skillet, cook bacon until crisp. Remove from pan;crumble;set aside. Brown roast in drippings. Drain fat. In medium bowl,combine bacon,undrained tomatoes,orange juice,onion, parsley,sugar,cinnamon,garlic,cloves and bay leaf. Pour over roast. Bake,covered,@ 325 degrees 2 to 2 1/2 hours or until roast is tender. Transfer roast to serving platter;cover with foil. Remove cloves and bay leaf from pan juices. Mix flour in water. Add to pan juices. Cook and stir until thickened and bubbly. Cook and stir 1 minute more. Pass gravy with meat. Makes 6 to 8 servings. Per serving: 160 calories, 0. 3 g fat (2% of calories) 1. 4 dietary fiber,7. 65 g protein, no cholesterol, 120 mg sodium. Also a good source of vitamin C. Serves 10. ORANGE CREAM TO MAKE ORANGE CREAM: In a medium bowl, fold together the yogurt cheese, orange juice concentrate, honey and orange rind. Chill. TO MAKE THE CAKE: Sift the unbleached flour and pastry flour together. Return the flour to the sifte. In a 5-6 puart bowl, beat the egg whites with an electric mixer until bubbly. Add the orange extract and cream of tartar. Beat on medium speed until the whites form soft peaks. Gradually beat in the honey until the whites are stiff. Sift about 1/4 cup of the flour over the whites. Carefully fold it in with a large spatula. Repeat until all the flour has been incorporated. Spoon batter into an ungreased 9-10 inch ungreased tube pan with removable bottom. Level top with a spatula. Bake at 325 F for about 40-50 minutes, or until the top is golden and springs back when lightly touched. Invert the pan onto a wire rack and let the cake cool for 1 hour. To remove the cake from the pan, run a thin knife around the outside edges. Remove the outer portion of the pan. Run a thin knife around the center tube and also around the center tube and also around the bottom of the cake. Invert the cake onto a serving plate. Serve with the orange sections and orange cream. (If desired, place the cream in a pastry bag fitted with a star tip and pipe it decoratively around or onto each slice. ) ***NOTE*** To make the yogurt cheese, spoon about 4 cups of nonfat yogurt into a sieve lined with a triple thickness of cheese cloth. Place over a bowl, cover and refrigerate for 4 hours, or until very thick. From Cooking a la Heart by Linda Hachfeld and Betsy Eykyn. Makes 5 portions Place chicken in shallow pan, meat side up. Sprinkle onion, rosemary, paprika and pepper over chicken. Blend flour with orange juice and pour over chicken. Bake uncovered until done, basting often with juice. OVEN: 350 degrees TIME: 60 minutes Nutrient Analysis: 1 portion, Calories: 187, Fat: 2g, Cholesterol: 66mg, Sodium: 78mg, Calcium: 29mg, Diabetic Exchange: 3 lean meat, 1/2 fruit Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbecued Ribs, roast chicken or beef. Combine all ingredients in a large saucepan. Stir to blend then bring to a boil and let it cool. Makes about 1 1/4 cups. Will keep for a brief period if refrigerated. Serve with Barbequed Ribs, roast chicken or beef. Place all ingredients in blender or food rpocessor. Cover and blend on high speed 30 seconds, stopping blender after 15 seconds to stir, or process 5 to 10 seconds, until well mixed. Store in tightly covered container at room temperature up to 6 months. For each serving, place 2 teaspoons mix in cup. Fill with 2/3 cup boinling water. About 1 cup mix (24 servings). Nutrition Information per serving: Calories 30, Protein 0g, Carbohydrates 5g, Fat 1g, Cholesterol 0mg, Sodium 5mg, Potassium, 35mg. *+,-./0123456789:;<=>?@NOPQRSTUVWXYZABCDEFGHIJKLM[\]^_`nopqrstuvwxyzabcdefghijklm{|}~ Prize winning cake Combine 1/4 cup sugar and orange juice. Stir until sugar is dissolved. Cream 1 cup sugar with shortening. Add eggs. Sift flour, measure, and sift with baking powder, baking soda, and salt. Add alternately with milk to first mixture. Add dates or raisins which have been ground with orange rind. Mix until well blended. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 45 minutes. Pour orange juice and sugar over cake before removing from pan. Preheat oven to 350 F (175 C). Spray a shallow 2-quart baking dish with vegetable cooking spray. Spread rice evenly over bottom of dish. Combine chicken broth, orange juice, currants, and pistachios. Pour over rice. Place chicken breasts on top. Brush chicken with yogurt. Sprinkle with tarragon and paprika. Cover and bake about 30 minutes; uncover, add oranges and continue baking about 15 minutes until chicken is done. Combine mayonnaise, chicken, cheese, celery, onions and salt; mix lightly. Fold in orange segments; chill. Spoon into lettuce-lined bowl. Serves: 4 to 6 Heat butter in a large skillet, and brown chicken. Remove chicken to cooker as they brown. Combine all other ingredients, except flour, in skillet. Mix well and pour over chicken. Cover pot, turn on LOW and cook 4-6 hrs, or until chicken is tender. Remove one cup of sauce from the pot and combine with flour, mixing well. Return sauce flour mixture to the pot. Turn pot on HIGH, and cook an additional half hour. Place coffe and orange peel in blender or food processor fitted with steel blade. With processor running, add vanilla. Stop and scrape sides of container with a spatula. Process 10 seconds longer. Place mix in a small bowl and stir in cinnamon sticks. Store in refrigerator Yields:Mix for eight 6 ounce servings N Heat the oven to 350 degrees F. Toast the coconut on a baking pan in the middle of the oven, shaking the pan occasionally for 10 minutes. Let the coconut cool. In the bowl of a mixer, combine the granulated sugar, egg whites, orange juice, corn syrup, grated orange rind, and salt. Set the bowl over a saucepan containing 3 inches of boiling water, and whisk the mixture until it is hot and foamy. Return the bowl to the mixer and beat the frosting at high speed for 7 minutes, or until it is cool and holds stiff peaks. Makes about 3 cups. FOR COCONUT ANGEL FOOD CAKE, or your favorite cake, cover the sides and top with the orange frosting. Press the toasted coconut onto the sides of the cake. In small bowl, combine crumbs, sugar and margarine; press onto bottom and sides of 9" pie plate. Set aside. In large bowl, with electric mixer on medium speed, blend ice cream and orange juice concentrate; spread in prepared crust. Freeze until firm, about 4 hours. Before serving, garnish with Cool Whip and orange slices. ORANGE CREPES KERR Crepes: Blend flour and milk, add whole egg and egg yolk, beat well with whisk. Stir in zest and vanilla. Let rest 30 minutes. Sauce: VERY QUICKLY (it burns easily) saute 1 tbls orange zest in 1 tsp oil. Again, quickly add: 1/2 cup sweet dessert type wine (he uses non-alcoholic wine and could not get the name) Reduce mixture to syrupy stage. Add 2 Tbls brown sugar, stir well. Then add 8 oz fresh orange juice. In bowl put: 2 Tbls yogurt cheese 1 Tbls cornstarch Mix together Pour orange mixture through strainer into yogurt cheese mixture. Pour back into pan, heat. Make crepes Dip crepes into sauce mix, fold into quarters. Leave in sauce. To crepes and sauce add juice of 1 lemon and peeled slices of orange. Serve 2 crepes per person. GS S Combine all ingedients in a large bowl and blend well. Put in a large airtight container and lable as Orange Float Mix. Store in a cool, dry place and use withing 6 months. Makes about 7 cups mix. ORANGE FLOAT: Add 1 egg and 1/2 cup ORANGE FLOAT MIX to 8 ozs cold water in a blender. Add 2 to 3 ice cubes and blend well. Serve immediately. Makes 1 serving. Position a rack in the center of the oven and preheat to 350 degrees F. Have ready an ungreased 10-inch tube pan with a removable bottom. (Do not use a tube pan with a nonstick surface. ) 2. Sift the flour, half cup sugar, the baking powder, and salt into a medium-sized bowl. Form a well in the center and add the melted butter, orange zest, orange juice, and the yolks, and vanilla. With an electric mixer, beat until smooth, 1 to 2 minutes. In a large bowl combine the egg whites and cream of tartar; beat with an electric mixer until soft peaks begin to form. Gradually beat in the remaining half cup sugar and continue to beat until stiff glossy peaks form. Stir a large spoonful of the whites into the batter to lighten. With a spatula, quickly fold in the remaining egg whites, half at a time, to make a fluffy batter that is even in color. Turn into the ungreased tube pan and bake one hour to one hour and 15 minutes, until the top springs back when lightly touched and a toothpick inserted emerges without crumbs clinging to it. Immediately invert and let the cake hang upside down until completely cool. (If the pan does not have tabs on it's rim, place tube over the neck of a bottle). Turn right side up and run a sharp knife around the edge to separate the cake from the pan. Remove sides. Run a knife around the center tube and under the cake; remove the pan bottom. Turn the cake right side up on a serving plate. Prepare glaze: In a small bowl combine the confectioner's sugar, orange zest, and orange juice to make a glaze. Spread over the top of the cake, letting some drip down the sides. Let stand at room temperature until glaze has set, about one hour. Dissolve gelatin in boiling orange juice. Add ice cream by spoonfuls, blending until dissolved. Chill until slightly thickened. Stir in mandarin oranges. Fold in whipped topping. Pour into pie shell. Freeze until firm, about 2 hours. Remove from freezer 15 minutes before serving. Beat together eggs,orange juice,orange liqueur,2 tbsp. confectioners sugar and vanilla. Place bread slices in one layer in a large roasting or baking pan. Pour egg mixture over slices. Turn to soak. Place in refrigerator for at least 2 hours,turn bread slices occasionally. On a plate,combine confectioners sugar and brown sugar. Preheat electric skillet to 375 degrees. Melt butter and set aside. Remove bread slices from egg mixture. Place in skillet. Cook French Toast about 3 to 5 minutes on each side or until golden brown. Add more butter to skillet, if necessary. Toss slices in sugar mixture and serve immediately. Makes 4 to 6 servings. Trim fat from chops. place in oblong microwave-safe baking dish. Pour orange juice over chops. Cover with wax paper, cook on 70% (roast) for 12 mins. Turn chops over, sprinkle with salt, garlic powder and ginger. Place slice of orange peel on top of each chop. Cook, covered on High (maximum power) for 10 mins. Top each chop with spoonful of sour cream and let stand, covered, 5 mins. before serving. Serves 6. Combine and drizzle overdonuts. In medium saucepan combine marmalade, mustards, garlic and ginger. Place over low heat and cook until marmalade is melted. Add enough orange juice to thin out to desired sauce consistency; set aside. Place ham on a rack in baking pan. Set aside half of marmalade mixture and keep warm. Brush ham with remaining marmalade mixture. Bake at 350 F for 45 minutes to 1 hour, or until meat thermometer registers 140F,brushing with pan juices every 15 minutes; Let stand 10 minutes. Serve with reserved marmalade mixture. Makes 6 servings. In large bowl, mix together flour, sugar, baking soda, pumpkin pie spice, salt and baking powder. In second bowl, stir together remaining ingredients until well mixed. Add pumpkin mixture to flour mixture and stir until all ingredients are well moistened. Pour batter into loaf pans. Bake at 350 degrees for 65 minutes or until breads test done with wooden pick. Cool in pans 10 minutes then remove to cooling racks. Completely cool breads then drizzle glaze over top and sides. **Glaze: In small bowl, with fork, mix 1 cup powdered sugar, 1/4 cup undiluted orange juiceconcentrate and 1/8 teaspoon ground allspice until smooth. Drizzle over cooled breads. Makes 1/2 cup glaze. marmalade 1/4 cup orange juice 1/4 cup butter 1 large clove garlic, crushed 1 tsp. Worcestershire sauce 1/8 tsp. cayenne pepper 1 large red pepper, cut into 12 pieces 2 medium zucchini, sliced into 12 pieces 6 skewers Place pork in heavy plastic food storage bag. Combine remaining ingredients, except pepper and zucchini into a marinade. Pour about 1 cup of the marinade mixture over pork. Reserve remaining marinade. Tie bag securely. Turn bag to completely coat pork cubes. Marinate 1 hour. Alternately arrange pork cubes, pepper and zucchini on 6 skewers. (If using wooden skewers, soak in water 1 hour before barbecuing). Over hot coals, grill, turning 10-15 minutes, brushing often with marinade. Heat reserved sauce. Serve with kabobs for dipping. Serves 6 Preheat oven to 325 degrees F. Using a regular size Reynolds Oven Cooking Bag, shake flour into it; place in a 13 x 9 x x 2-inch baking pan. Add instant bouillion, cinnamon and orange juice. Squeeze bag to blend ingredients. Rub roast with thyme, salt and pepper;place in bag, fat side up. Close bag with nylon tie; make 6 half-inch slits in top. Bake 1 to 1 1/2 hours or until meat thermometer registers 170 degrees. Remove roast from bag. Stir sauce and spoon from bag over roast. For a variation: In recipe above, place 2 medium apples, cored and quartered, and 2 medium sweet potatoes, peeled and quartered, in bag around roast. Bake as directed. Peel grapefruit. Cut 1/2 the peel in thin strips. Discard remainder. Cover with boiling water. Let stand 10 minutes. Drain. Cover with cold water. Let stand 1/2 hour. Add diced pulp of grapefruit, orange, and lemon. Cover with cold water. Let stand 24 hours. Boil slowly 1 hour. Add sugar. Stir until dissolved. Let stand 24 hours. Boil slowly until juice sheets from spoon. Mary Wright, Rockford, IL. Drain liquid from beets into saucepan. Stir in orange zest. Bring to a boil. Simmer until reduced to 1/3 cup. Whisk cornstarch into orange juice and stir into beet juice; cook, stirring constantly until clear and thickened. Add beets. Stir, over medium heat, until heated through and coated with sauce. Remove from heat; stir in Equal. Makes 1-1/3 cups. PER 1/3 CUP SERVING: 53 calories, 1. 1 g protein, 0. 1 g fat, 12. 6 carbohydrate. Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. Stir grated orange rind into just-cooked mustard mixture (Mixture will thicken completely on standing. ) turn into clean storage jar. Cover and refrigerate at least overnight or forup to 1 month. Prep time: 10 minutes Cooking time: 26 minutes Orange slices for garnish Preheat oven to 400 degrees F. In baking dish, mix together orange juice concentrate, lemon juice, 2 Tbsp honey, orange peel and ginger. Add chicken pieces, turning to coat all sides. If time permits, let chicken marinate for 10 minutes. Bake chicken, uncovered, at 400 degrees for 8 minutes, baste with pan juices. Bake an additional 8 minutes, baste again. Glaze chicken with a mixture of marmalade and remaining 1 Tbsp honey; continue to bake 8-10 minutes or until done. Transfer chicken to serving plate. Reduce pan juices until thickened and pour over chicken; garnish with orange slices. RANGES: BYTES CONTENT-DISPOSITION: filename= CONTENT-TYPE: CHARSET= BOUNDARY= AUTOSCROLL CONTENT-LENGTH: CONTENT-ENCODING: CONTENT-RANGE: bytes %lu-%lu/%lu CONNECTION: KEEP-ALIVE DATE: EXPIRES: EXT-CACHE: name= instructions= LOCATION: LAST-MODIFIE In a large skillet, brown chicken in butter on both sides. Add orange juice, honey, onion, salt and pepper. Cover and simmer for 20 minutes, or until chicken is tender. Remove chicken from pan, arrange over cooked rice, and keep warm. Stir wine into flour and blend well. Add to pan drippings and cook,stirrin constantly, until slightly thickened. Add orange peel and sections and heat through. Spooon over chicken. Garnish with orange slices and parsley. Serves 4-6. /mc-icons/ Place mustard in double boiler but not over heat. Ad juices a lttle at a>> time, stirring after each addition to keep mustard from lumping. Add zests. Heat covered over simmering water for 15 minutes, scrapping sides occasionally. Stir in honey, cinnamon and oil. Transfer to jars and refrigerate. Check consistency after 1 day. Thin with a little water if needed. Well keep well for up to 1 month. Makes 2 cups. --Robbie ame=" Content-Disposition: form-data; name=" "; filename=" "; filen Servings: 1 Combine lemon juice and water. Pour the lemon juice mixture over the orange slices. Let stand overnight. Boil until soft. Press through jelly bag and strain. To each 2 c of juice add 1 3/4 c sugar. Boil rapidly to jelly stage (220 degrees). To test, dip a spoon in the boiling jelly. It should drop from the side of the spoon in two drops which run together and slide of in a sheet from the side of the spoon. Remove from the heat at once. Skim off any foam and pour into sterilized half-pint jars. Fill to within 1/2 inch of top. Put on cap & screw band firmly tight. Process in boiling water bath 5 minutes. newsrc newsrc- snewsrc- newsrc %lu%c .* (%lu groups) %lu ?cancel Folder Append Stream From #define Not Fou image decode internal-external-reconnect: internal-gopher-text internal-gopher-image internal-gopher-binary internal-gopher-sound internal-gopher-movie internal-gop Put all ingredients in blender and blend a few minutes until frothy. Makes 12 ounces. s-catchup-group internal-news-catchup-thread internal-news-followup internal-news-go-to-newsrc internal-news-next-article internal-news-next-article-gray internal-news-next-thread internal-news-next-thread-gray internal-news-post internal-news-prev-article internal-news-prev-article-gray internal-news-prev-thread internal-news-prev-thread-gray internal-news-reply internal-news-rtn-to-group internal Add all to blender and whirl one minute. A 2 oz package of vanilla instant breakfast drink powder may be substituted for the pudding stuff. index.html index.htm news: snews: mailbox: news: mailbox: text/html text/plain mozillas-pal-java mozilla-waits-on-java java-waits-on-mozilla unexpected state %d|%d in LJThread, us=%d il: range limit table lossage il_quantize_fs_dither: ic->quantize and ic->cs don't agree o Whirl in blender 1 minute and serve over ice. %$sniglet^& %$sniglet^& commdlg_FindReplace CPluginView commdlg_FindReplace User Trusted External Applications User Trusted External Applications User Trusted External Applications User Trusted External Applications zz-application/zz-winassoc- zz-application/zz-winassoc- commdlg_FindReplace Network commdlg_FindReplace Display Inline Images Location bar Y'all were looking for "No Ho-Hum Breakfasts. " Here's one I found in Fast and Healthy Magazine: In large non-metal pitcher, combine orange juice concentrate, water and liqueur; mix well. Just before serving, slowly add club soda; stir gently to blend. Serve over ice. If desired, garnish with orange slices. Makes 8 1/2-cup servings. Per serving: calories 100; protein 1g; carb 18g; fiber 0g; fat 0g; sodium 15 mg; potassium 190 mg; exchanges: 1 fruit, one fat. HPHHPHH Grease & flour bottom of 13x9 inch pan. Combine 1/2 cup of the orange juice concentrate with remaining ingredients in large mixing bowl. Blend at lowest speed until just blended. Beat at medium speed for 3 minutes. Pour into pan. Bake at 350~ for 40-45 minutes. Combine topping ingredients in a small bowl. Drizzle remaining orange juice concentrate over warm cake; sprinkle with toppping. PhhPHHP hHP PH Sugar, about 5-1/2 cups (1320 mL) Add water to fruit and simmer 5 minutes. Cover and let stand 12 to 18 hours in a cool place. Cook rapidly until peel is tender, about 45 minutes. Measure fruit and liquid. Add 1 cup (240 mL) sugar for each cup (240 mL) of fruit mixture. Bring slowly to boiling, stirring until sugar dissolves. Cook rapidly to jellying point, about 15 minutes. As mixture thickens, stir frequently to prevent sticking. Pour hot, into hot jars, leaving 1/4 inch head space. Adjust caps. Process 10 minutes in boiling water bath. Yield: about 6 half pints (1440 mL) RZZZaaaiiipppxxx REMOVE THE ZEST from the orange with a zester or grater and set it aside. Cut a flat bottom on the orange, then remove all the peel and white pith from the orange with a small, sharp knife. Cut the orange into 1/4-inch slices and refrigerate until serving time. Peel the mangoes and remove the pits. Puree the flesh with the orange zest in a food processor with the metal blade or in a blender until smooth. Strain through a fine mesh strainer into a 1 1/2-quart refrigerator container. Stir in the buttermilk, orange juice and honey to taste. The soup should be the consistency of whipping cream. If it is too thick, add more buttermilk. Chill thoroughly up to 2 days before serving. Just before serving, add lemon juice and more honey, if necessary. Pour into chilled dishes. Float an orange slice on top and garnish with a mint leaf. Makes 4 Cups >
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If oranges are overly sweet, add 1 tbsp lemon juice for every cup of fruit. Bring to boiling point. Boil 8 minutes. Add 3/4 cup sugar for each cup of fruit. Boil first unit rapidly until it jells -- not more than 10 min. If a longer time seems to be necessary, boil the next unit for a longer time before the sugar is added. Pour into sterilized glasses and cover with paraffin when cold. yacute thorn align border cellspacing cellpadding width height bgcolor align valign bgcolor align align valign Preparation time: 10 min. Baking time: 55 to 60 min. Oven temperature: 350 degrees F. This is a nutty, old-fashioned spice cake traditional in the South. When made with raspberry or blackberry jam it's called " Jam Cake". For one Bundt cake, 10 to 12 servings, you will need: Vanilla wafer crumbs Sliced oranges, for garnish Caramel Frosting: Combine 3/4 cup light brown sugar, 1/4 cup whipping cream, 2 teaspoons dark corn syrup, and a pinch of salt in a saucepan. Add 2 tablespoons butter. Bring to a boil. Boil until syrup reaches 234 degrees F on a candy thermometer or until a drop in cold water forms a soft ball. Beat until cooled and creamy. Preparation: 1. In the large bowl of an electric mixer, combine the flour, sugar, cinnamon, baking powder, soda, salt, cloves, nutmeg, butter, marmalade, eggs, milk, lemon juice and nuts. Blend at low speed, scraping the bowl. Increase speed to medium and beat for 2 minutes. Butter an 8 1/2-inch (10-cup) tube type pan. Dust with vanilla wafer crumbs. Pour batter into the prepared pan. Bake at 350 degrees F for 55 minutes or just until a skewer inserted in the center comes out clean. Remove from the oven. Cool 5 minutes. Turn out of pan and finish cooling on a rack. Glaze with Caramel Frosting and garnish with sliced fruit. COMPACT START=%d TYPE=I TYPE=i TYPE=A TYPE=a TYPE=CIRCLE TYPE=SQUARE TYPE=DISC compact start FACE=" COLOR="#%06lX"> SIZE= Grate orange or lemon rind. Add juice and let stand 10 minutes. Press juice through a thin cloth. Add sugar. Mix thoroughly. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to a full rolling boil. Boil hard 1/2 minutes. Remove from fire. Skim. ismap usemap lowsrc width height hspace vspace border ISMAP USEMAP=%s SRC=%s LOWSRC=%s NAME=%s ALT=%s HSPACE=%ld VSPACE=%ld BORDER=%ld Combine sugar, salt, and flour. Add water slowly, stirring constantly. Cook over hot water, stirring constantly, 8 minutes. Add orange juice and rind, and butter. Stir until blended. Serve with steamed or baked puddings. For vanilla sauce, use 1 teaspoon vanilla instead of the juice and rind of orange. Grace Viall Gray, Glen Ellyn, IL. skip element type = %d abscenter right texttop absbottom baseline center bottom Beat peanut butter until fluffy. Gradually add salad oil and orange juice, beating until smooth. Beat in egg and sugar. Sift together flour, salt and baking powder; stir into peanut butter mixture, blending well. Stir in orange rind. Turn one greased 9x5x3-inch loaf pan and bake in 350 degree oven for 1 hour 15 minutes. Makes yer basic one nice loaf, pal. : Security/Remote-Passphrase commdlg_FindReplace %s (%s) MIICKTCCAZYCBQJBAAABMA0G Sift together flour, granulated sugar, baking soda, cinnamon, and salt into large bowl. Add 2/3 cup brown sugar, peanut butter, eggs, and orange juice. Stir gently to mix, then beat about 100 times until batter is smooth. (Or, beat at medium speed with electric mixer until batter is smooth. ) Grate 1 tbsp of peel from orange. Peel orange, cut into fine pieces and drain. Stir orange pieces and peel into batter. Pour batter into greased and floured 13x9x2 in cake pan. Sprinkle 1/3 cup brown sugar evenly over top of batter. Bake at 325 for 45 to 50 minutes, until cake tests done. Cake is done if springs back when touch lightly in center. Serve warm or cool. blockquote noframes embed noembed small colormap table applet subdoc frameset textarea Preheat oven to 350F. Grease and flour 2 9" round cake pans. Set aside. Prepare the yellow cake mix as the package directs using the 2 eggs and substituting orange juice for water listed in the directions. Stir in grated orange peel into the cake batter; turn one-fourth of the cake batter into each pan; using a spoon, spread each half with half of the pineapple. Spoon the remaining batter over the pineapple and place cake pans on the center rack in the oven and bake for 30- 35 minutes or until surface sprinkgs back when gently pressed with fingertip. Prepare the praline topping: In a small bowl, toss coconut, brown sugar and nuts with melted butter. At the end of the baking time, remove the layers from the oven. Spoon the praline mixture onto the surface of one layer; return to the oven to bake for 10 minutes longer. Let the second layer cool slightly in pan and then transfer to a wire rack to cool completely. Remove praline layer from oven. Cool slighly. Place a piece of foil about 12 inches square on the wire rack. Carefully transfer to foil on the rack to cool completely. If praline mixture falls off cake, sprinkle back on. Put heavy cream in a small bowl. Beat cream on high until stiff peaks hold when beaters are lifted. Place plain layer on platter; spread with half the cream. Add the praline-topped layer. Frost sides with remaining whipped cream; pipe rosettes on top and place cherries in the center of each rosette. Refrigerate until ready to serve. Serves: 10-12 octet-stream Content-Type: Content-Transfer-Encoding: Content-Description: Content-Disposition: inline; filename=" begin (This file must be converted with BinHex 4.0) MimeInlineTextHTML Content-Base news:
: compact round circle square start compact round circle square value variable color Preheat oven to 350 F. Grease and flour 9" fluted tube pan. Cut each cookie into quarters. In large bowl, with mixer at low speed,beat flour and remaining ingredeints except cookies and chocolate glaze until blended. Increase speed to high, beat 2 minutes, scraping bowl. Sppon about 3/4 cup batter into pan. Gently stir cut-up cookies into remaining batter and spoon into same pan. Bake 50 minutes or until cake springs back when lightly touched with finger ( toothpick test won't work). Cool cake in pan on wire rack 10 minutes;remove from pan; cool on rack. When cake is cooled, prepare chocolate galze. In 1 quart saucepan over low heat, heat chocolate chips, shortening, milk, cornsyrup, stirring until melted and smooth. Place rack with cake oven large plate to catch drips, then pour warm glaze over top and sides of cake. This cake freezes well, and is wonderful cold from the refrigerator. DRESSING Mix dressing ingredients up together. Break tofu up into small bite sized pieces. (sorry I didn't get the amounts for the dressing, but he was going so fast, I missed it if he gave actual amounts. ) Allow to sit while preparing the rest of the salad. SALAD Mix all salad ingredients except for the YA beans together in a bowl. Save three Ya beans for each plate. Braid them (as in hair) and lay the braided Ya bean around the side of each salad plate. If there is any leftover Ya beans, chop them and add to salad. Once salad has been thoroughly tossed, place mound on each plate. Pour dressing over top and serve immediately. -----END CERTIFICATE----- direct sockd Cache stream ?long ?traceon ?traceoff text/html PREHEAT OVEN TO 375F. The day before grilling, place ribs in a layer in a large roasting pan. Combine all other ingredients, mixing well, and pour this marinade over the ribs. Cover and place in the oven for 40 minutes. Remove from the oven, cool, cover and refrigerate overnight. The next day, light a grill. Remove the ribs from the marinade. Strain marinade into a bowl, discarding the bits of anise and garlic. Place the ribs on the hot grill, and cook, basting frequently with the marinade. Present ribs on a platter and serve any remaining marinade as a dipping sauce. utomation Viewers Automation Startup Automation Shutdown Automation Viewers Automation Startup Automation Shutdown commdlg_FindReplace NGMemoryMapFileURL NetscapeMarkup %s\shell\open\command %s\shell\open\ddeexec %s\shell\open\ddeexec\Application %s\shell\open\ddeexec\Topic %s\DefaultIcon Netscape %s\shell\edit\command -mail Mix all ingredients in a zip-Lock freezer bag. Shake well and mix. Add chicken pieces and shake to coat all parts. Place in refrigerator for at least four hours, turning every hour. Remove chicken, savving the marinade for basting. Grill chicken over medium hot coals, basting as needed until done. Do Not use remaining marinade as a dipping sauce as it will be contaminated from the raw chicken. Network Memory Cache Size Cache Disk Cache Size Cache Disk Cache SSL Cache TCP Conn Makes 24 pieces, 8 to 12 servings 1. Remove and discard chicken wing tips; cut wings in half at the joint. Mix remaining ingredients except cornstarch in medium bowl; add chicken pieces; stir to coat well. Refrigerate, covered, stirring once, 6 hours or overnight. Drain chicken, reserving marinade. Arrange 12 of the chicken pieces on microsafe roasting rack in 2-quart glass utility dish. Microwave on high power, rotating a quarter turn every 3 minutes, until chicken is tender, 7 to 9 minutes. Remove chicken to plate; keep warm. Repeat, microwaving remaining 12 chicken pieces. Mix cornstarch with reserved marinade in 2-cup glass measue until smooth. Microwave on high power, stirring once, until sauce thickens and bubbles, about 2 minutes. Transfer sauce to small serving bowl; serve as a dip with chicken wings. Cuisine g Check Server Home Page Fancy News Enable Java Enable JavaScript HTTP_Proxy Cut chicken into 2"-long strips. Combine soy sauce, sherry, garlic, onion, brown sugar and 1 teaspoon of the ginger in 1-quart bowl. Add chicken and stir until well coated. Heat oil in large skillet; stir-fry chicken until cooked. Meanwhile, place VEG-ALL, water chestnuts (liquid included) in 2-quart sauce pan with remaining teaspoon of ginger; bring to boil. Stir in rice, remove from heat, cover and let stand 5 minutes. Serve chicken over rice and vegetables. Preparation: Lightly beat the eggs (keep the 4 and the 1 separate) Finely chop one of the chiles, and the spring onion. Thinly slice the snow peas. Finely shred the lime rind and the second red chili. As an alternative to making your own noodles, chinese thread noodles are a suitable (but not as nice!) substitute, as is tagliatelle. To make the noodles sift the flour and salt into a bowl. Make a well in the centre and add the 4 beaten eggs, gradually importing into the flour with a fork. Turn onto a lightly floured surface and knead until smooth and elastic (about 5 minutes). Cover and stand for 30 minutes. Divide the dough into 4 portions. Cover with a tea towel. Roll one portion of the dough to 3mm thickness using a rolling pin or sharp knife. Roll up the sheet of pasta completely and cut into 5mm wide strips. Carefully unroll the strands. Repeat the process with the remaining portions of dough. Spread onto a dry tea towel and sprinkle with plain flour. Set aside. Prepare the sauce whilst the pasta is standing. Heat the oil in a pan and add the chilli, spring onion and snow peas. Cook over a low heat for 2-3 minutes. Add the sesame oil , soy sauce, vinegar, cashew paste, lime juice and rind. Stir to combine. Cook, stirring, over a gentle heat for 3-4 minutes. Cook the pasta in a large pan of boiling water until just tender. Drain, spoon over the sauce and toss to combine. Sprinkle over shredded chili, cashews and serve. News Window subjectpos News Window Cook the noodles in boiling water for 7 minutes. Drain well. Heat the oil in a wok and stir fry the garlic and ginger for 1 minute. Add the onion and stir fry for 2-3 minutes. Add the pepper, and carrot and stir fry for 2-3 minutes. Add the noodles and cook for 2-3 minutes. Stir in the soy sauce and sesame oil and sprinkle with the peanuts. Serve. \DefaultIcon RegOpenKey failed. RegOpenKey failed. DefaultIcon /print("%1") NetscapeMarkup\shell\print\comma Combine the plum sauce, hoisin, sherry and soy sauce in a nonreactive mixing bowl. Whisk in the oils a little at a time. Add the ginger, garlic, cilantro and chili pepper. Makes 2 cups. Recommended cuts: Chicken Breasts (4 to 6 hours) Chicken Wings (6 to 8 hours) Spare Ribs (8 hours to overnight) Author's note: This is becoming a stock item in my refrigerator, especially during the warm weather months. The spicy, fragrant marinade will cling to spare ribs and chicken wings, creating a brilliant red glaze. Source: "Marinades" by Jim Tarantino tscapeComposeView NETSCAPE_EDITOR Netscape Bookmark Netscape Image Format Shell IDList Array Net Resource FileGroupDescriptor FileContents FileName PrinterFriendlyName Netscape Bookmark File: file:// .jpeg .html .jpeg Netscape Image Format Netscape Bookmark NETSCAPE_EDITOR .html .jpeg commdlg_FindReplace Combine soy sauce, honey, sherry, garlic, lemon juice, hoisin sauce, five-spice powder, and hot pepper sauce in a small bowl. Place ribs in a plastic bag; pour marinade over ribs, turning to coat. Seal bag and refrigerate for 1 to 2 hours, turning once. Drain marinade into microwave measure; set aside. Place ribs and water in 14x20-inch oven cooking bag; tie bag loosely and place in microwave baking dish. Microcook ribs at Medium for 40 minutes, turning bag and rearranging ribs after 20 minutes. Remove ribs from bag and place in microwave-safe cooking dish. Pour reserved marinade over ribs, turning to coat. Cover dish with lid, or vent one corner of plastic wrap, and continue cooking at Medium for 10 minutes; rearranging ribs after 5 minutes. Serve hot. Garnish with green onion curls and lemon slices, if desired. Error! Netscape.lck version check failed! Please update file. default default PalEntry%d Windows Animation %d,%d,%d Customized Version Information Combine all ingredients. Refrigerate in covered container. To use, sprinkle as desired over poultry or meat stir-fry dishes. Makes about 2 teaspoons. NOTE: About 1 mg sodium per 1/2 teaspoon. About 2 calories per 1/2 teaspoon. MS Sans Serif ;[news: [news: ;[news: [news: Looking for a new way to treat some leftovers, Margaret Thompson of Chicago, an innovative cook, decided to use chop suey as a filling for a French-style chicken roll. The dish was such a success that she went one step further and concocted a delicious Oriental-style filling of her own. Buttermilk baking mix gives the chicken an extra-crunchy coating, topped by a sauce quickly made from apricot preserves. To round out the menu, Mrs. Thompson serves crisp Chinese noodles or steamed rice, cabbage slaw with an oil-vinegar dressing, fruit compote with Chinese almond cookies and tea. Place chicken between pieces of waxed paper and with a mallet or broad side of a cleaver, pound thin. Dredge in baking mix; set chicken and baking mix aside. In large skillet, saute onions in oil until tender. Add shrimp, water chestnuts, bean sprouts, soy sauce and bouillon; cook and stir until shrimp are opaque. Add cornstarch mixture; cook and stir until thickened. Place 2 tablespoons filling at one end of each breast half; roll up and secure with toothpicks. Dip in egg mixture; roll in remaining baking mix. Heat oil in fryer to 400~F. Fry rolls 2 at a time 10 minutes or until golden brown. Drain; keep warm in 300~ oven until serving time. Serve with Sweet-sour Apricot Sauce. NOTE: chicken can be pounded and dredged and filling can be made a day ahead. Refrigerate until ready to use. Sauce keeps refrigerated at least one month. Sauce Combine all ingredients in small saucepan. Stir over medium-low heat until sugar dissolves. Serve warm or at room temperature. Makes about 2/3 cup. on=internal-gopher-image exts="rgb" type=image/x-rgb desc="RGB Image" icon=internal-gopher-image exts="bmp" type=image/x-MS-bmp desc="Windows Bitmap" icon=internal-gopher-image exts="pcd" type=image/x-photo-cd desc="PhotoCD Image" icon=internal-gopher-image exts="png" type=image/x-png desc=" Blend dressing one day in advance. ="ief" type=image/ief desc="" icon=internal-gopher-image exts="fif" type=application/fractals desc="Fractal Image Format" icon=internal-gopher-image exts="au,snd" type=audio/basic desc="ULAW Audio" icon=internal-gopher-sound exts="aif,aiff,aifc" type=audio/x-aiff desc="AIFF Audio" icon=int * Parboiled, skinned and pulped. ~------------------------------------------------------------------------- Cut the meat into 1/2" to 1" chunks. In a heavy pot or Dutch oven sear the meat until lightly browned. Add the suet, peppers and pepper water to barely cover. Bring to a boil then simmer 30 minutes. Add the rest of the ingredients except the masa harina and whole peppers. Bring to a boil and simmer for 45 minutes adding pepper water only to keep from burning. Skim off excess grease and add masa harina and chili pods. Simmer 30 minutes. NOTE: This claims to be basic Texas chili. It certainly has no frills but don't let that put you off. It is very good. You can skip the suet if desired. The cayenne and Tabasco can also be left out and more chiles added instead. Don't use the chili powder found in the grocery store as it is a blend of chiles and spices. Use ground New Mexice chili instead and it can be found in the Mexican section in supermarkets. ffit desc="Macintosh StuffIt Bring water to a boil in a saucepan and add salt to taste. Add orzo and cook,stirring briefly,10 minutes or until tender. Do not over cook. Drain. Meanwhile,heat oil in a sauce pan and add garlic. Cook stirring. Do not brown. Add tomatoes and sprinkle with salt,pepper and pepper flakes. Stir and bring to a boil. Add orzo and basil. Stir to blend,and serve. Makes 4 servings. al-gopher-unknown exts="gtar" type=application/x-gtar desc="GNU Tape Archive" Lots of coarsly ground black pepper Render out the diced fatback (you can substitute bacon if you like, but. ) and fry until crisp. Remove pieces and reserve. Saute onions in the grease. Add the potatoes and coat well. Add pepper and clam juice, supplement with another can of clam juice. Cover and simmer gently for about 15 minutes. Add clams (which you will have chopped), cook for about 3 minutes. Serve this in deep soup bowls and top with crisp bits of fatback or bacon. This is the way they've made it down home for more than 100 years. It ain't fancy, but oh my is it fine! desc="Bourne Shell Program" icon=internal-gopher-unknown exts="tcl" type=application/x-tcl desc="TCL Program" icon=internal-gopher-unknown exts="pl" type=application/x-perl desc="Perl Program" icon=internal-gopher-unknown exts="js,mocha" type=application/x-javascript desc="JavaScript Program" This is a 45 year old recipe from Illinois that our Farm Journal tasting staff rated "fantastic. " Tender crumbed, deep chocolate flavor, with an ultra creamy frosting that tastes like chocolate whipped cream. Whipped chocolate frosting (recipe follows) Sift together cake, baking powder and salt; set aside. Cream together butter and sugar in mixing bowl until light and fluffy, using electric mixer at medium speed. Add eggs, one at a time, beating well after each addition. Blend in vanilla and cooled chocolate, mixing well. Combine baking soda and iced water; stir until baking soda is dissolved. Add dry ingredients alternately with iced water mixture to creamed mixture,beating well after each addition. Pour patter into greased 13x9x2 inch baking pan. Bake in 350F oven for 35 minutes or until cake tests done. Cool in pan on rack 10 minutes. Remove from pan. Cool on rack. Frost sides and top of cake with whipped chocolate frosting. Cut in squares. Makes 16 servings. WHIPPED CHOCOLATE FROSTING Combine 2 (1oz) squares unsweetened chocolate and 2 tbsp butter or regular margarine in small saucepan. Heat over low heat until chocolate and butter are melted. Cool slightly. Combine cooled chocolate mixture, 1 cup sifted confectioners sugar, 1 egg, 1/8 tsp salt, 1/4 cup milk and 1 tsp vanilla in metal mixing bowl. Set bowl in another bowl filled with ice cubes and water. Beat with electric mixer at high speed until mixture becomes light and fluffy, and forms soft peaks, about 5 minutes. In shallow dish, combine bread crumbs, parmesan cheese, sesame seeds,oregano, salt, pepper and cayenne. Dip wings into butter; roll in bread crumb mixture to coat completely. Arrange, meaty side down, in single layers on well greased foil lined baking sheet. Bake in 375 F oven for 20 minutes, or until golden and no longer pink inside. Makes 4 servings. Serve with your favorite tomato salsa or sour cream topped with crumbled blue cheese, and finely chopped green onion. In a large bowl, combine chili sauce, brown sugar, mustard, and red pepper seasoning. Add chicken; turn to coat well, cover. Chill 1 hour, turning occasionally. Preheat oven to 350 F. Line a jelly-roll pan with foil. Place chicken in pan; reserve sauce. Bake 1 hour, basting several times with sauce, or until chicken is tender. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] iso-8859-2 iso-8859-3 Place crackers in a plastic bag; crush with a rolling pin. Transfer to a pie plate or shallow bowl. Stir in caraway seed and pepper. Set aside. Rinse chicken breasts; pat dry. Brush with milk. Roll chicken pieces in crumb mixture, patting to coat both sides, evenly. Place, skin side up, in an ungreased 13 x 9 x 2" baking pan. Bake in a 375 degree oven 45 to 55 minutes or until tender. Makes 4 servings. x-mac-ce Combine cracker crumbs, cheese, black pepper, basil, celery seed, onion powder, oregano, paprika and salt in a bowl. Dip chicken in evaporated milk, then coat with crumb mixture. Place in a lightly greased shallow roasting pan. Bake in a 400 degree oven for 30 minutes. Brush with oil. Bake 10 minutes longer. Makes 6 servings. x-gb2312-11 x-euc-tw Halve potatoes lengthwise and slice into 1/2-inch thick strips. Put margarine and olive oil in bowl; add potatoes, tossing to coat well. Arrange potato strips in single layer on non-stick baking sheet. Sprinkle with paprika. Bake in preheated 450 degree oven 30 to 40 minutes. x-x-big5 x-tis620 adobe-symbol-encoding Preheat oven to 400F. Toss tempeh cubes in 3 tb tamari & 1 tb olive oil. Bake on oiled cookie sheet for 12 minutes. Remove from oven & reduce heat to 350F. Whisk 1 tb oil, 1/4 c tamari with flour, yeast & tahini to form a smooth paste. Whisk in the herbs. Simmer for 5 minutes. Whisk in enough water to form a thin gravy. Simmer for 10 minutes & remove from heat. In a 3-quart casserole or Duch oven with lid, combine raw vegetables, except mushrooms & peas, with gravy. Stir. Bake gently, covered, for 45 minutes. Stir once or twice during cooking. Add water if needed. Add mushrooms & peas & cook, occasionally stirring, for another 15 minutes. Serve. iso-ir-6 ansi_x3.4-1986 iso_646.irv:1991 ascii iso646-us Olive oil Salt and pepper Tomatoes, preferably plum Fresh herbs (optional): -Thyme, rosemary, oregano, -=OR=- garlic PREHEAT OVEN TO 325F. Lightly oil a cookie sheet or baking pan with olive oil and sprinkle with salt and pepper. Slice tomatoes (plum tomatoes work best) crosswise into 1-inch slices. Pack tightly together on the pan; ideally the tomatoes should fill the entire pan. Drizzle the tomatoes lightly with olive oil, sprinkle with salt and pepper, and sprinkle with fresh herbs if desired (use thyme, r Contrary to popular belief, lobster sauce does not contain lobster. It's delicious served OVER lobster or shrimp. SHRIMP WITH LOBSTER SAUCE 16 raw shrimp, 3-inch unshelled 2 T oil for stir-fry LOBSTER SAUCE: 2 t salted black beans 1 large clove garlic, minced 2 green onions 1 large egg 1 T water 2 T cooking oil 1/2 lb ground pork (not sausage) 1/2 c chicken broth 1/2 T thin soy sauce 1 t sugar cornstarch paste Lobster Sauce: Soak salted black beans for 10 minutes; rinse & drain. Mash with garlic. Cut green onions in 1/2" sections. In small bowl, beat egg with water. Shrimp: Shell, devein & butterfly shrimp. To butterfly shrimp, slice along the back about 3/4 of the way through the flesh with a small paring knife. Spread shrimp open; cover but do not refrigerate. To stir-fry, heat wok to medium-high. When hot, dribble oil around side of pan. Put shrimp in wok all at once, & start tossing. Keep shrimp in motion, so they will cook uniformly. When they just begin to curl, remove to the serving dish. Heat wok to medium; add remaining oil. When oil is hot (not smoking) add garlic/bean mixture. Stir briskly until aroma of beans & garlic is strong, but don't overcook. Add ground pork in little pieces; stir-fry until cooked, about 4 minutes. Add broth, soy sauce & sugar, stirring while mixture comes to a boil. Thicken mixture with cornstarch paste to create a light cream-like sauce (not too thick). Slowly stir in beaten egg. Cook briefly. Add shrimp. Mix and serve. Preheat oven to 325 F. lightly grease baking sheet. Combine all ingredients except chicken and buttermilk in pie plate or shallow dish. Dip chicken in buttermilk, then roll in dry mixture and place on baking sheet. Bake until chicken test done, about 50 minutes. Bon Appetite elot_928 ecma-118 greek * Crush but do not pulverize the corn flakes. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 350 degrees F. Wash chicken and pat dry. Mix together eggs and milk. Separately mix corn flake crumbs, salt, and pepper. Dip chicken into milk and egg mixture then into the crumb mixture coating each piece evenly. Set in well-greased baking pan. Drizzle with melted butter. Bake, uncovered, for 1 hour. atinCyrillic Combine eggs, milk, orange juice, sugar, salt, cinnamon and vanilla; beat well. Set aside, place bread in a single layer in a shallow dish. Pour egg mixture over bread; turn slices to coat evenly. Cover and refrigerate 8 hours. Melt 1 tablespoon butter in skillet and cook 3 minutes on each side or until brown. Repeat procedures with remaining butter and bread slices. Sprinkle toast with powdered sugar. Note: This recipe appeared in the Waycross (Georgia) Journal-Herald 17th Annual Cookbook November 16, 1990 and was submitted by Mauise S. Carver of Hortense, Georgia. iso-8859-1 _hashXXXXXX HASH: Out of overflow pages. Increase page size HASH: Out of overflow pages. Increase page size HASH: Out of overflow pages. Increase page size script-stream language JavaScript1.1 LiveScript Mocha Combine ingredients in a crock pot. Cover and cook for 14 to 16 hrs at low heat. Note: double the recipe to make 8 servings, and freeeze extras in single serving portions if desired. 295 calories each Fry the bacon until crisp. Drain off all but 1 tablespoon of fat. Add the mushrooms and onions. Stir-fry to coat, and saute over medium heat for about 3 minutes. Add seasonings, stir, and serve. Serves 4 as a vegetable side dish. Crumble the bread quite small. Melt the butter in a saucepan and add the onions and celery; cook until the onions are soft and beginning to show color. Stir in the bread crumbs, add the parsley and thyme, salt and pepper. Drain the oysters, reserving the liquor, and heat the liquor to the boiling point. If the oysters are large, cut them in half, if small, use whole. Add them to the liquor and cook until the edges start to curl. Drain promptly and stir the oysters into the bread mixture. This should stuff a 10 to 15 lb turkey. Egrave Eacute Ecirc Igrave Iacute Icirc Ntilde Ograve Oacute Ocirc Otilde times Oslash Ugrave Uacute Ucirc Yacute THORN szlig agrave aacute acirc atilde aring aelig ccedil egrave eacute ecirc igrave iacute icirc ntilde ograve oacute ocirc otilde divide oslash ugrave uacute ucirc yacute thorn editor f Heat oysters in liquor over low heat until edges curl. Drain, saving liquor. Melt 1 tbs butter, blend in flour, add milk gradually, stirring constantly. Bring to boiling and cook 1 minute. Add cream, shallots, parsley, salt and pepper. Warm mushrooms in remaining butter until heated but not brown. Combine mushrooms, oysters, and oyster liquor to cream sauce. Serve immediately. right width noshade Beat until creamy: sugar, margarine and eggs. Sift together the next 5 ingredients and add to above mixture. Mix the apples and nuts well and fold into batter. Bake in 9 X 13" pan @ 350 degrees for 45 minutes or until done. Serve topped with whip cream. tion not established java/io/IOException Can't call network functions from JavaScript yet. java/lang/InternalError stream closed java/io/IOException %sContent-length: %ld java/io/IOException connnection not established java/io/ Preheat oven to 400 degrees. Place paper liners in muffic tin, set aside. Combine flour, baking powder, cinnamon, and nutmeg in medium bowl. Toss to blend with fork. Set aside. Peel banana, break it into small pieces, and set aside on wax paper. In large mixing bowl, combine peanut butter and sugar. Mix at medium speed to blend. Stop when necessary to scrape sides of bowl with rubber spatula. Add eggs and blend. Add banana and blend. Add flour mixture in two stages and mix until it is completely incorporated. Don't overmix. Add sour cream and blend. Spoon batter into muffin cups until they are about 3/4 filled. Bake for 25 minutes. Remove from oven and cool on wire rack for 10 minutes. Munch em up guys! LOG2E Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes 2-1/2 cups. Microwave Directions: Combine ingredients in 1-quart microwave safe bowl. Cook at high for 3 to 4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. (Ljava/lang/String;)Ljava/lang/Object; getMember (I)Ljava/lang/Object; getSlot (Ljava/lang/String;Ljava/lang/Object;)V Soften cream cheese in a bowl. Stir in Pace Picante Sauce. Add lemon juice, salt and pepper to taste. Blend well. Serve with corn chips or potato chips. Add more Pace Picante Sauce for a hotter taste. ring; toString (Ljava/applet/Applet;)Lnetscape/javascript/JSObject; getWindow finalize initClass()V initClass()V getMember(Ljava/lang/String;)Ljava/lang/Object; getMember(Ljava/lang/String;)Ljava/lang/Object; getSlot(I)Ljava/lang/Object; getSlot(I)Ljava/ Combine all ingredients; mix well. Serve as a dip or as a topping for Mexican foods, sandwiches and snacks. Makes about 2 cups. /Object;)V setSlot(ILjava/lang/Object;)V removeMember(Ljava/lang/String;)V removeMember(Ljava/lang/String;)V call(Ljava/lang/String;[Ljava/lang/Object;)Ljava/lang/Object; call(Ljava/lang/String;[Ljava/lang/Object;)Ljava/lang/Object; eval(Ljava/lang/String;)Ljava/lang/Object; eval(Ljava/lang/String;)Ljava/lang/Object; toString()Ljava/lang/String; toString From the New Zealand Kiwifruit Marketing Board. Peel kiwifruit and cut into quarters. Cut chicken into 16 1" pieces. Core and quarter pepper. Cut each quarter into four pieces. Peel and quarter onion. Cut each quarter into four pieces. Toss chicken, peppers and onions with Lime-Ginger Marinade. Marinate 1-2 hours in refrigerator. When ready to cook, toss kiwifruit and shrimp with other ingredients to coat with marinade. Divide ingredients among eight skewers. Grill or broil, 3-4 minutes per side, turning skewers once, until chicken and shrimp are cooked through. Lime-Ginger Marinade: Whisk all ingredients until combined. avascript/JSException java/lang/ClassNotFoundException netscape/javascript/JSException illegal member name java/lang/Exception MAYSCRIPT is not enabled for this applet netscape/javascript/JSException not a JavaScript object java/lang/Exception netscape/applet/AppletClassLoader JavaScript unavailable: no window found JavaScript unavailable: bad window type JavaScri Drain clams; reserve liquid. Add water to clam liquid to make 1 cup. Fry bacon until crisp; add onion and cook until tender. Add potatoes and nectar-water. Cover and simmer gently until potatoes are tender; add corn and milk. Blend flour and butter and stir into chowder. Cook slowly until mixture thickens slightly, stirring constantly. Add seasonings and clams; simmer five minutes. Serve hot and and top with cracker crumbs. Serves: 8 Ground Cumin Paprika Garlic Powder Powdered Ginger or Cardamom Soy Sauce Water Remove skin from chicken pieces, trim fat and score meat to bone on 2 sides. Sprinkle liberally with the dry spices (especially garlic). Brown chicken in a large fry pan. (I use a large electric skillet. ) Add water till about 1/2" deep in pan. Sprinkle chicken liberally with soy sauce. Turn chicken and sprinkle other side with soy sauce. Simmer covered on low heat for about 40 min adding water to maintain 1/2" level. Turn frequently. Sprinkle soy sauce once or twice more on each side while simmering. Remove chicken and thicken juices with corn starch or a light roux. Add chicken back to sauce and stir to coat. Serve with white or fried rice. Use sauce on rice. Gently pres tofu between kitchen towels to remove excess water. Slice into pieces 2" X 1" X 1/2". Cut each chunk crosswise & set aside. Slice & discard all but bottom 3" of lemon grass. With a wooden mallet, pound the base to release the aromatic oils. In a food processor, combine lemon grass with mint, ginger, garlic, pepper, cilantro & gren onions. Process in short bursts for 30 seconds. Add remaining ingredients & process for 1 minute. Transfer to glass container & add tofu pieces. Cover & marinate for 4 to 6 hours. BROCHETTE: Prepare grill. Trim green onions to 2" pieces. Place vegetables & tofu on sqewers, alternating for colour. (Group snow peas i threes so they don't cook too quickly). Place skewers on hot grill & brush with remaining marinade. Grill, turning once till vegetables are tender. Should take 5 minutes or so. Garnish with cilantro & serve. PER SERVING: 258 Cal. ; 18g Prot. ; 9g Fat; 26g Carb. ; 0 Chol. ; 333mg Sod. ; 5g Fiber. Soak noodles for 20-25 minutes in enough warm water to cover them. They should be flexible and soft, but not so soft that they can be mashed easily with the fingers. Later cooking in liquid will soften them more. Drain them throughly in a colander while preparing the other ingredients. Traditionally they are left in full-length strands, but you may cut them into 8 inch lengths if you find it easier to stir-fry then that way. Peel and devein the shrimp leaving the tails intact(or remove if preferred) Slice chicken, pork into 1/8 inch strips 1-2 inches long. Mix the fish sauce, sugar, vinegar, and paprika in a bowl and stir until the sugar dissolves. Set aside. Slice green onions both the green and white parts, diagonally into 1-1/2 inch long pieces. Set aside. Heat a wok, add the oil and swirl over the surface. Add the garlic and stir fry until light golden. Add the meat and stir-fry until shrimp is pink. If using chicken or pork stir-fry until pink disappears. Add the noodles and toss lightly to coat with oil and the distribute meat and garlic( I often do this in a larger pot since things tend to come out of the wok). Add the liquid from step 3 and bring it to a boil rapidly, gently folding the noodles without breaking them. Reduce heat to medium and boil the mixture, folding frequently until the noodles have absorbed the liquid (I find a pasta server works great for this step). Lift the noodles gently from one side of the wok. Pour a little oil along the side of the wok, then break the egg ad slip it into the oil. Break the yolk and cover the egg with the noodles immediately. Repeat this on the opposite side with the other egg. Allow eggs to cook undisturbed, over moderate heat until they are set and almost dry. Additional oil may by added if the eggs or the noodles begin to stick to the wok. When the eggs are set and almost dry, fold them gently but rapidly into the noodles. Try not to break the noodles, which will be soft and fragile at this point. An effective way is to insert the scoop under the eggs, lift it through, and fold the mixtureover. Continue the lifting and folding motion until the eggs are broken up and well distributed. Add the green onions (and bean sprouts if you prefer them mixed in) and toss the entire mixture quickly and gently, stll avoiding breaking the noodles. Cook for about 2 minutes or until onions are tender. Take a large platter spread with bean sprouts(if you left them out above). Spread Pud Thai from wok over top. Sprinkle ground chilies(see note) and ground peanuts over the top and squeeze lime over the top. Or serve toppings seperatly for each diner to add according to taste. Note on chilies: Buy whole dried chiles and grind since pre-ground often lack the "bite" of whole ones. Thai chilies may be used (_VERY_ hot), or milder American chiles may be used. The Thai chilies are know as Prig hang. They may also be found in Mexican food sections under the name "Chiles Arbol". Use sparing if you aren't used to them they are quite potent. Soak the noodles in ample warm water until supple, about 15 minutes, drain and set aside. Place the noodles in boiling water and cook just until the water returns to the boil. Drain again. Heat the oil for deep-frying to 375 degrees and deep-fry the cut bean curd. Be sure the pat the bean curd dry on a paper towel first so that it will not spatter fat on you. Drain the bean curd and set aside. Heat a large wok and add the peanut oil, garlic, and chicken. Chow for a few minues and then add the shrimp, drained noodles, beaten eggs, and deep-fried bean curd. Toss well and chow for 3 to 4 minutes over medium-high heat. Add the remaining ingredients, except the garnishes, and chow or stir for a few more minutes until the noodles are hot and tender. Place on a serving platter with the garnishes, which are an integral part of the dish. Soak noodles in warm water for 60 minutes. Drain and set aside. Prepare all other ingredients and arrange near the wok. You will need to work fast. In the wok, fry the pork in the peanut oil at medium heat. When half cooked, add the shrimps and garlic and stir. Cook until shrimp and pork are done. Beat the egg and add it to the mixture. Cook, stirring, for about half a minute. Turn the heat to high. Add the drained noodles to shrimp mixture. Add water, vinegar, fish sauce, sugar, shrimp powder, and most of the peanuts. Sprinkle in white pepper and chili powder. Toss to combine. Let it cook on one side (Don't stir; keep checking the underside as if it were a big pancake). Flip it over as best you can and repeat until nearly cooked, about 5 to 10 minutes. Add most of the sprouts and scallions. Stir and cook for another minute. Turn onto a plate. Top with the rest of the sprouts, scallions, and peanuts. Garnish with coriander and serve with a wedge of fresh lemon. Ingredient Notes: ================= Re: Chantaboon rice sticks: Re: Pork, Beef, or Chicken, or Shrimp: Re: Sliced salted radish: ========================================================================= Soak rice sticks in lukewarm water for 1 hour, drain and set aside. Set wok over high heat, for 1 minute. Heat wok with 1 tablespoon of oil until sizzling hot and coat sides of wok evenly. Add eggs and fry, until eggs set, turn over and fry, until light brown on both sides. Remove from wok and slice thin, bite size. Set aside. Heat 1/4 cup of oil in wok until sizzling hot. Add garlic and cook until fragrant. add meat, stir and cook, until meat or tofu is done, about 1 to 2 minutes. Add rice sticks and vinegar, cook until rice sticks soften. Add eggs, and the next 5 ingredients, stir to blend. Remove to serving plate. Serve bean sprouts cold on the side. Garnish with green onion and cilantro. Serve with slices of fresh lime. Squeeze lime on pad thai. Serves 10 as a side dish. Serves 6 as an only dish. In a large bowl, soak the rice noodles in 10 to 12 cups of cold water for 2 hours. Drain and cover with a damp towel to retain moisture. In a wok or large frying pan, heat the oil and stir-fry the garlic until it is light brown. Add the shrimp, bean curd and pickled turnips; stir in the vinegar, fish sauce, paprika and sugar. When thoroughly mixed, fold in the noodles. When the noodles are completely coated, spread them out to the sides of the wok or frying pan, leaving a space in the middle. Add the beaten eggs. As the eggs cook, fold the noodles over them and stir to combine all of the ingredients evenly. Stir in half of the bean sprouts, then add the scallions, ground peanuts and chopped chili pepper. Toss several times to mix well. Serve on a large platter with lemon wedges. Top with the remaining bean sprouts and garnish with coriander leaves. Serve the crushed red pepper on the side, for those who like it extra-spicy. * [Take some dried red chili peppers and cook them in an ungreased wok over low stirring constantly until they start to brown. Grind in a coffee grinder or spice mill. ] Instructions: ============= Combine first four ingredients and let sit until sugar dissolves. Soak rice noodles/sticks in warm water until they are soft but don't disintegrate when pressed, about 40 minutes. Drain. Drain tofu by wrapping it in a clean towel and pressing with a large can of tomatoes, about 30 minutes. Cut into 1/4 inch cubes. Rinse dried shrimp in water and drain. Put oil in wok, heat to medium, put in crushed garlic. Swirl around for about a minute. Add noodles and mix around for a minute or two. Add the tofu and shrimp then immediately add the liquid. Keep stirring until the liquid has all been absorbed into the noodles, about a couple of minutes. Lower heat to low or medium-low. Push some of the stuff aside at one end of wok, and break an egg in. Immediately cover with noodles. Do the same at the other end of wok. Let the eggs cook *undisturbed* until the yolks are practically cooked, about three minutes. (*Carefully* peak if unsure. ) Slip a slotted spoon under each egg in turn, and bring upward, through the noodles, shaking as you go. The idea is to break up the cooked egg into the rest of the mixture into tiny bits. Mix in sprouts and green onions. Let cook for another two minutes. Turn off heat. Add crushed peanuts and enough roasted red chilies to your desired hotness. Place noodles in a bowl and cover with warm water; let soak about 15 minutes, or until soft and pliable. Drain; set aside. Set a wok over medium-high heat. When hot, add 2 tablespoons of the oil. Add shrimp and chicken; stir-fry until shrimp turns bright orange and chicken turns white, about 30 seconds. Set aside. Reheat wok over medium heat. Add the remaining oil and the garlic; brown gently (about 20 seconds). Increase heat to medium- high. Add the bean sauce, tomato paste, fish sauce, vinegar and sugar; stir until sugar dissolves. Increase heat to high. Break 1 of the eggs into the sauce; beat 3 or 4 times. Let cook until egg is slightly set but still moist, about 20 seconds. Repeat with second and third egg. There should be tiny flecks of egg peeking through. Add the optional radish, dried shrimp and tofu, the chile flakes, softened noodles and 1 handful of bean sprouts to the hot wok. Toss and lift noodles until tender and no longer stiff, about 3 or 4 minutes. Add the chicken broth 2 tablespoons at a time if noodles seem dry, the green onions and the reserved shrimp/chicken mixture; toss for 30 seconds to reheat. The sauce is not a wet sauce; it should "dry-coat" the noodles. Transfer to a platter and serve with a sprinkling of chopped peanuts, chile flakes to taste and fresh coriander leaves. Arrange. remaining bean sprouts and lime wedges around noodles. (Squeeze lime over noodles before eating. ) Serve warm or at room temperature. Note: Traditionally, Pad Thai uses dried, flat Y4-inch-wide fettuccine-like rice-flour noodles, labeled "Chantaboon rice sticks. " PER SERVING: 490 calories, 20 g protein, 50 g carbohydrate, 21 g fat (3 g saturated), 210 mg cholesterol, 1,258 mg sodium, 3 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 8/18/93. MultiByteToWideChar LoadResource FindResourceA LockResource FreeLibrary GetProcAddress LoadLibraryA SetErrorMode GetDiskFreeSpaceA WritePrivateProfileStringA GetTickCount Interloc Soak the rice noodles in cold tap water about 20 minutes, until they are "springy". Then drain in a colander until needed. If using dried tamarind, soak the tamarind in hot water for awhile, then mash with a fork to soften. Force as much of the mixture as you can through a seive to remove bits of bark, etc. Heat oil in wok, and add the tamarind/tomato sauce, picked radish, and sugar. Mix well and let heat up. Add the noodles, small portions at a time, and and that water/stock. Mix well until all the noodles are coated with the mixture. Add more liquid if necessary -- it will cook out. Don't be easy on the noodles ~- chop them with the spatula or spoon some to separate them. It may help to "toss" the noodles like a salad, to get them coated. Beat the egg and mix with the noodles. Add the fish sauce and shrimp. Mix everything thoroughly. The noodles will tend to "clump", so stir or "toss" like a salad to get everything mixed, and to ensure that the egg and shrimp cook thoroughly. It will help to cover the wok with a lid for a minute or so, then toss the mixture, then cover again. You'll know it's done when the shrimp are completely pink. There may be a little browning of the noodles; stirring will keep them from burning. Add the bean sprouts, green onions, and chopped peanuts. Mix well, then turn off the heat and let stand a minute or so. Serve. wWindow GetWindow CreateWindowExA RegisterClassA DefWindowProcA GetClassInfoA DestroyWindow ShowScro Saute onion and garlic in half the olive oil. Add quinoa and saffron and saute. In another pan, saute chicken and sausage in remaining olive oil until brown. Add chicken, sausage, olives, peas and stock to quinoa mixture. Add salt to taste. Mix well. Bake in large covered casserole dish at 350 F. until quinoa has absorbed all liquid (about 45 minutes). Add shrimp, clams and sweet red peppers. Cover and bake an additional 10 minutes. CreateDataHandle DdeFreeDataHandle DdeQueryStringA Paht Thai is a noodle dish almost everyone seems to like. A tangle of slender rice noodles is sauteed with garlic, shallots, and an orchestra of sweet, sour, and salty ingredients that play a piquant symphony of Thai flavors. A handful of fresh bean sprouts provides a cooling contrast to the hot, seasoned noodles, and circles of lime invite you to bring sourness to center stage as you begin to eat. Traditional ingredients are salty dried shrimp; crispy pieces of fried, pressed bean curd; sweet-sour nuggets of pickled white radish; chopped peanuts; flat, green garlic chives; and a balanced chorus -- sweet, sour, salty, hot -- of palm sugar, tamarind, vinegar, lime, brown bean sauce, and crushed dried red chilies. Thai cooks blithely tinker with the classic formula to create signature versions, and you can, too. Siriluk Williams, owner of Sukothai Restaurant in Ft. Lauderdale, Florida, gave me her recipe for home-style paht Thai. I love its accessible ingredients, simple steps, and delicious results. Instructions: ============= Soak rice noodles in warm water to cover for 15 to 20 minutes. Meanwhile, prepare all the remaining ingredients and place them next to the stove, along with a small serving platter. When the noodles are very limp and white, drain and measure out 2 1/2 cups. Set these by the stove as well. Heat a wok or large, deep skillet over medium-high heat. Add 1 tablespoon of the oil and swirl to coat the surface. When the oil is very hot, drop a piece of the garlic into the pan. If it sizzles immediately, the oil is ready. Add the garlic and toss until golden, about 30 seconds. Add the shrimp and toss until they turn pink and are opaque, no more than 1 minute. Remove from the pan and set aside. Add the egg to the pan and tilt the pan to spread it into a thin sheet. As soon as it begins to set and is opaque, scramble it to break it into small lumps. Remove from the pan and set aside with the shrimp. Add the remaining 1 tablespoon oil, heat for 30 seconds, and add the softened noodles. Using a spatula, spread and pull the noodles into a thin layer covering the surface of the pan. Then scrape them into a clump again and gently turn them over. Hook loops of noodles with the edge of the spatula and pull them up the sides, spreading them out into a layer again. Repeat this process several times as the stiff, white noodles soften and curl into ivory ringlets. Add the fish sauce and turn the noodles so they are evenly seasoned. Add the sugar and peanuts, turning the noodles a few more times. Reserving a small handful for garnish, add the bean sprouts, along with the green onions and shrimp-egg mixture. Cook for 1 minute, turning often. Transfer the noodles to the serving platter and squeeze the juice of 2 lime wedges over the top. Garnish with remaining bean sprouts and lime wedges and serve at once. Serves 1 as a main course, 2 as an appetizer. * Remove crusts from slices of white bread. ~------------------------------------------------------------------------- Arrange bread cubes in one layer on a baking sheet and let them dry at room temperature overnight. In a food processor, puree the shrimp, transfer to a bowl, and stir in water chestnuts, egg white, lard, wine, ginger, scallion, salt, and cornstarch. Beat vigorously with a wooden spoon and compact it. Form rounded teaspoons of the mixture into balls with hands dipped in cold water. Roll the balls in the bread crumbs, pressing the cubes in lightly. Arrange them in one layer on the baking sheet. In a deep fryer, heat 2-inches of oil to 375 In it fry the shrimp balls in batches, turning them, for 1-2 minutes or until they are golden. Transfer them to paper towels to drain. Bring the oil up to 375 F again and add the shrimp balls. Fry again, turning, until they are a deep golden. Transfer to paper towels to drain. In a small bowl, stir together the coarse salt and peppercorns for dipping. Serve with the shrimp. A 1980 Gourmet Mag. favorite U Soak the lentils in cold water to cover for 2 hours. Drain well. Combine the lentils, rice and onions in a large casserole. Stir in remaining ingredients, then cover. Bake in a preheated 425 F. oven for twenty-five minutes. Stir rice and lentils gently to mix well, then bake for 20 minutes longer or till the rice is tender and the liquid absorbed. One tsp curry powder may be added if you like. Posted by Bob Stein. Combine the flour, melted ghee, lemon juice, spices & salt in a bowl & mix together well. Add 5 tb of cold water slowly, beating it until the mixture is smooth & free of lumps. Slowly add another 3 tb water & continue to beat until well mixed. Check the conssitency, it should resemble the consistency of heavy cream & easily coat a spoon. If it does not, add more water, till it does. Cover the batter & set aside for 10 to 15 minutes to let it settle. Beat again for a couple of minutes to lighten the batter. Stir in the baking powder at this point if you want a cake like crust. For pakoras, choose a selection of your favourite vegetables: Cauliflower florets Eggplant cut into 1/4-inch rounds Potatoes or yams cut into 1/8-inch rounds Bell peppers, sliced 1/4-inch thick Zucchini, cut on the diagonal, 1/4-inch thick Asparagus tips, blanched & dried Heat 3 inches of ghee in a wok or deep skillet till hot. Dip your vegetables in the batter & one by one sloip them into the hot oil. Fry until the pakoras are golden brown on all sides. Remove & drain on paper towels. Serve immediately. water all purpose flour for dusting 1. Preheat a griddle. In a large bowl, mix flour, oat bran, garlic, ginger, green chili, cilantro, salt, turmeric, and cumin. Make a well in the center, add 2 teaspoons oil and make a crumbly mixture with fingertips. Gradually add water (a shade under 3/4 cup) and make a pliable dough; knead until smooth. Divide dough into 8 equal portions and shape into balls. Flatten slightly and roll out into 5-inch (13 cm) flat rounds, lightly dusting with flour as necessary. Cook each round on the preheated griddle, top side first for 15 seconds. Turn over and cook for about 45 seconds. Place on a plate and smear each side with 1/4 tsp of oil. Cook remaining rounds as above and stack on the plate. Keep covered until ready to "fry". Heat a nonstick skillet and "dry fry" the rounds, one at a time, for 20 to 30 seconds on each side. Stack the Paratha on a plate and cover until ready to serve. Serve with pickles, chutneys and raita of your choice and/or a cup of hot tea or nonfat milk. Makes 8 Paratha. Nutrient Analysis (per serving): 128 calories 4. 4 g protein 21. 5 g carbohydrates 4. 4 g total fat 0. 4 g saturated fat 0 mg cholesterol 69. 4 mg sodium with salt included 2. 2 mg sodium with salt omitted Preheat oven to 350 degrees. Blend the eggs, egg yolks, and sugar in a mixer bowl with a wire whip attachment until the mixture doubles in volume-about 15 minutes on high speed. Just before stopping the mixer, add the vanilla and mix in. Sift together the cake flour, cornstarch and salt. fold dry mixture into egg mixture with a wooden spoon or rubber spatula, just until blended. Coat two 10-inch round cake pans with shortening. Pour the batter into the pans and put them immediately into a preheated 350 degree oven. Bake until tops are springy to the touch, about 45-50 minutes. Remove the cakes from the pans and cool on a wire rack. When cool, use a long serrated knife to slice off the tops of the cakes. For tirami su or other layer cakes, divide each cake into three uniform layers with a serrated knive. Makes two cakes. Suggested wine: Passito del Santo Chef Andrea says in his book, "We bake all our own cakes an Andrea's, and this is the one we probably bake most often. It is the basis for our own tirami su, our strawberry cake, and a few others. RINSE THE BEANS under cold running water, then place them in a saucepan with the sherry. Place over medium heat and cook for 2 minutes. Add the fish stock, garlic and ginger and cook for another 5 minutes, reducing by 1/3. Scrape the liquid and beans into a blender and puree. Pass the puree through a strainer to remove the skins of the beans and replace in saucepan. Add the cream and cook until the sauce has a consistency to coat the back of a spoon. Off flame, whisk in the butter. Keep the sauce warm while you cook the fish. Dry the catfish fillets on towels and dredge lightly in the cornstarch, shaking off the excess. Heat the oil in a skillet and when hot, place the catfish fillets in the hot oil. Cook 3 to 4 minutes on each side, or until crispy and dark golden in color. Remove to paper towels and pat dry. To serve, mask the bottom of a serving platter with a little sauce. Arrange the fillets on the platter, and decorate with cilantro. Offer the sauce on the side. COMBINE SOY SAUCE, 1/2 cup orange juice and ginger in a bowl, add the catfish, cover and place in the refrigerator for 2 hours or up to 6. Place remaining cup of orange juice in a saucepan, place over medium heat and cook, reducing the liquid by about 1/2. Remove from heat and whisk in the butter. Add the rind, cover, and keep warm. Drain the marinade and pat the fillets dry with a towel. Dust with cornstarch and shake off excess. Heat the oil in a 10-inch skillet over medium heat. When the oil is hot, add the catfish, 2 fillets at a time. Fry until golden, about 3 minutes, then turn and fry until done, another 3 to 4 minutes depending on the thickness of the fillet. Drain on paper towels and keep warm in the oven while cooking the remaining 2 fillets. To serve, dress a warm platter with the sauce, arrange catfish on top and garnish with chopped parsley. BLANCH 1 POUND FRESH noodles in boiling water to wash away the starch and to loosen them up (about 2 minutes). Drain them well. Scatter the noodles in a baking pan. Use a pair of chopsticks and your hands to untangle them as much as possible. Put a layer of the noodles 1-inch deep in each of 2 large, heavy skillets. Pour 2 tablespoons of oil and 1/3 cup chicken broth in each. Cook over a low flame until the broth boils away and the bottom becomes brown and crisp. From time to time, add a little oil and broth to keep the noodles moist and allow the crust to develop slowly. This should take about 10-to-12 minutes. To flip, first shake the pan to make sure the cake is not stuck to the bottom (if it is, dribble some oil around the edge to loosen it). Cover the pan with a wide lid. Flip the skillet over, holding the lid firmly. The cake will drop onto the lid. Slide the cake back into the pan to brown it on the other side. Add more oil around the edge if it seems to be sticking. To serve, slide it out onto a plate and use it as a base for any dish with sauce. TO MAKE THE PORK AND VEGETABLE SAUCE: Heat the peanut oil in a wok. When it is hot, add the bok choy and stir-fry to coat with oil. Add the pieces of pork and stir-fry to heat through. Add the broth. Stir in the soy sauce, rice wine or sherry, and oyster sauce. When the sauce is hot, thicken it with the dissolved cornstarch and serve on the bed of pan-fried noodles. FOR THE MARINADE: Make a marinade by combining the garlic, parsley, tarragon, parsley and olive oil. Rub over the pork chops and let them stand for at room temperature up to 2 hours, or refrigerate for longer. Bring the refrigerated pork back to room temperature before continuing. With a fork, crush the butter and then work in the chopped cornichons. Set the butter aside in a cool place. Brush a heavy skillet with the oil and set it over medium-high heat. Wipe the pork chops dry and brown them for 3 minutes on each side. Transfer them to a side dish; sprinkle with salt and pepper. Discard the fat in the skillet. Add the vinegar and water and boil down by half. Add the prepared butter and swirl, stirring until the sauce is satiny and slightly thick. Return the pork chops to the skillet and cook over low heat, basting with the skillet juices, until the meat is thoroughly cokes, but still moist, about 5 minutes. Serve at once sprinkled with the fresh herbs. Makes 4 servings. Nutrient Value per Serving: 541 Calories, 35 g Fat, 12 g Saturated Fat, 48 g Protein, 6 g Carbohydrates, 172 mg Cholesterol, 256 mg Sodium. DDDDDDGp DDDDDH@ DDDO@ DDDDD@ DDDDDDDD In a saute pan, heat the olive oil over medium-high heat. Add the chicken pieces, skin side down, and the garlic cloves. Brown the chicken and turn over. Remove the garlic when dark brown. Add the rosemary to the pan. When the chicken is browned, add the salt, pepper, and wine/chicken stock. Let the liquid bubble wildly for 2 to 3 minutes, then lower the heat to just a simmer. Add the browned garlic cloves. Cover. Cook over low heat for about 30 minutes, turning 2 to 3 times until chicken is just tender. Remove the chicken and garlic to a serving plate. Pour off all but 2 tablespoons of the fat. Add remaining 1/4 cup of chicken stock and cook, scraping all the chicken bits and juices from the pan bottom. Return heat to high and reduce the liquid by half. Pour the remaining liquid over chicken. Serve the chicken with garlic cloves and sauteed spinach. Makes 6 to 8 servings. Recipe: Kathy Craft of Kathy Crafts Cooks, Houston, Texas Mix flour, butter and nuts. Press into a 9 x 13" baking dish. Bake in a 400 degree oven for 10 to 15 minutes until browned. Cool. Combine one container of whipped topping with the powdered sugar and cream cheese. Spread over cooled crust. Mix 1 1/2 cup cold milk with chocolate pudding and spread over the cream cheese layer. Mix 1 1/2 cups cold milk with vanilla pudding and spread over the cream cheese layer. Top with one container of whipped topping and sprinkle nuts over the top. The following recipe, kind of a cross between a pork bourguignon and a chili, is based upon a '49'ers account of foods he encountered in Panama on his way to gold territory. salt and black pepper Saute the bacon strips in a heavy casserole over medium heat until they are cooked through but not browned. Remove the bacon with a slotted spoon. Dredge thepork cubes in the seasoned flour. Shake off the excess flour and saute the pok cubes in the hot bacon fat until they are nicely browned. Remove the meat and set it aside. Add the onion, green pepper, and celery to the pan, along with the oil (if necessary) Saute the vegetables until they become soft and golden yellow, and scrape up any browned bits on the bottom of the pan. Add all the remaining ingredients, except for the mushrooms and salt and pepper. Bring the stew to a boil and lower the heat to a simmer. Cook the stew, covered,for approximately 2 hours, or until the meat is tender. Skim the fat from the stew and add the sauteed mushrooms. Season with salt and black pepper to taste. Remove the bay leaf before serving. Serves 4. DDDHDDx wwwwG DHDDDDDD Form ground beef into 1" in diameter balls and coat evenly with flour, shaking off any excess flour. In a medium saucepan, brown meatballs in oil over low heat. The meatballs do not have to be thoroughly cooked. Drain on paper towels and set aside. Add the curry paste to the remaining oil from frying the meatballs and saute for 1 minute over low heat. Increase heat to medium, add coconut milk and cook 2-3 minutes longer. Stir in fish sauce, sugar, peanut butter and blend well. Return the meatballs to the pan of curry mixture and cook until well done. Transfer the curry to a serving bowl and sprinkle basils. Serve with cooked rice. FROM: GAIL SHIMIZU DDDDD Combine all indredients in a large bowl. Stir together to blend well. Put in a large airtight container. Label as PANCAKE MIX and store in a cool, dry place. Use within 6 to 8 months. Makes about 13 cups of PANCAKE MIX. In the traditional version of this dish, the rice, paneer and vegetables all cook together. I like the vegetables to remain crunchy, however, so I cook them separately, then stir them into the rice toward the end of its cooking time. Serve this subtle pilaf lamb chops or spicy stews. Wash rice thoroughly. Place in a bowl, cover with water and let soak 15 minutes. Drain. Cut paneer into cubes. Brush with 1/2 tablespoon of the oil and broil 2 minutes per side. Set aside. Heat remaining oil in a Dutch oven over medium high heat. Add cauliflower, carrots and peppers. Stir-fry for 5 minutes, or until edges of peppers start to brown. Remove with slotted spoon and set aside. Reduce heat to medium. Add cashews and fry until light golden; remove and set aside. Add raisins and fry until plump; remove. Add whole spices to the pan. Stir and cook 1 minute. Add rice, increase heat to medium-high, and stir fry until rice is well coated with oil and begins to glisten, about 5 minutes. Add water, tomato sauce and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 12 minutes. Uncover and gently stir in vegetables and paneer, Cover and cook 5 minutes longer. Remove from heat and let stand, covered, for 10 minutes, Fluff rice gently with a fork and transfer to a serving dish. Garnish with fried raisins and cashews. PER SERVING: 365 calories, 11 g protein, 46 g carbohydrate, 15 g fat (6 g saturated), cholesterol (not available), 716 mg sodium, 2 g fiber. From an article by Laxmi Hiremath from the San Francisco Chronicle, 9/1/93. Dissolve bouillon cubes in hot water. Mix this in with meat, onion,crumbs,seasonings and beaten egg. Be careful with additional seasonings as cubes and Worcestershire sauce may be quite enough. Shape into eight patties and place in a shallow baking dish,8 x 11". Beat milk with cream of mushroom soup (or cream of celery). Set aside. Preheat oven to 350 degrees. Bake patties about 15 minutes or until lightly browned,then cover all with the blended soup mixture. Top each patty with the prepared baking powder biscuit, if desired. Return to oven for an additional 15 to 20 minutes or until biscuits are nicely browned. Makes 8 patties. Combine sugar, syrup, salt, milk and butter. Cook, stirring only until sugar dissolves, to soft ball stage (238 degrees). Cool without stirring, then add vanilla and heat until thick. Add nuts, and spread in greased pan. This is from Alice Brock at Alice's Restaurant. Yes, THAT one. Peel and slice cucumbers as thin as you can. Peel and slice red onions thin as you can. (It's easier if you cut the onion in half and slice cut side down) Use a deep 1 gallon bowl or crock. Alternate layers of cukes and onions with sprinkles of the salt and sugar between each layer. This will draw out the juices that make it soup. Pile sour cream on top. DO NOT STIR. Cover and refrigerate for 24 hours or more. To serve, add the fresh dill weed and lemon juice and stir it up. Add more lemon juice or sugar to taste. Cool and refreshing, this is just perfect when it is too hot to cook, and cucumbers are running wild. Posted by Alan Kundl. Courtesy of Fred Peters. Pare papaya. Cut papaya in half and scoop out centers. Chop papaya finely. Heat all ingredients to boiling in 10-inch skillet; reduce heat. Cover and simmer 40 minutes, stirring occasionally. Serve warm or cold. ABOUT 1-1/4 CUPS SAUCE; 20 CALORIES PER TABLESPOONS. pepper In bowl, combine cucumber, papaya, dill and vinegar. Season with pepper to taste. Salsa can be prepared up to one day in advance; drain liquid off before serving. * Chile should be seeded and finely chopped. ** Papaya should be pared, seeded and cut into 1/2 inch cubes. ~------------------------------------------------------------------------- Cook onion, bell pepper and chile in oil over medium heat, stirring frequently, until tender. Stir in remaining ingredients. Cover and refrigerate until chilled, about 2 hours. Makes 3 cups of relish. Sweet papayas and tart tomatillos combine in this unique fruit relish. Serve hot or cold with lamb, pork, hamburgers, stews, curries. Heat oil in a wide frying pan over medium heat. Add onion, cinnamon and cayenne pepper. Cook, stirring often, until onion is soft - about 7 min. Add tomatillos, papaya, vinegar, sugar and currants. Bring to a boil over high heat; then boil uncovered stirring occasionally, until liquid has evaporated. Pack into hot half-pint containers or into a refrigerator container. Cover tightly. Makes about 2 half-pints. Storage time up to 3 weeks in refrigerator. 1/4 cup serving 81 calories 1 g protein, 16 g carbohydrates, 2 g total fat, 3 mg sodium. Bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Meanwhile, cook chicken and onion in hot butter in a skillet until chicken is lightly browned and onion is tender. Remove from skillet and set aside. Stir soup, tomatoes and paprika into skillet bring to a boil. Return chicken and onion to skillet. Reduce heat; cover and simmer 5 minutes or until chicken is fork tender. Stir in sour cream and heat through. Serve over cooked rice. Makes 6 servings. PREPARE OR DEFROST Fricasseed Chicken. Arrange chicken pieces in a casserole or Dutch oven, add broth, cover, place in the oven and turn the oven to 375F. Meanwhile, place peppers over the flame of a gas stove or place under a preheated broiler and roast until peppers are completely black. As they are done, place in a paper bag. Close tightly and let rest for 5 minutes. Place peppers under cold running water, rubbing to remove all blackened skin. Split peppers with your thumb, lengthwise, remove seeds and stems and cut into thirds. Add the peppers to the chicken. Place fricassee sauce in saucepan over medium heat. Add paprika, coriander and tomato paste. Cook until reduced to a sauce-like consistency thick enough to cling to a wooden spoon. Uncover the chicken and peppers, strain the sauce over the top and cook another 5 minutes. To serve, transfer chicken, peppers and sauce to a serving bowl. Accompany with buttered noodles. Makes 4 servings *2 Tbs lard 1. Heat lard in large skillet over medium-high heat until very hot. Add livers; saute until lightly browned and springy, about 3 minutes. Remove livers with slotted spoon; drain on paper toweling. Add onions and pepper to pan; cook until crisp-tender, about 3 minutes; remove skillet from heat. Stir in paprika and salt; return to heat. Stir in tomato and stock. Heat to boiling; reduce heat. Simmer, covered, until flavors have blended and sauce is slightly thickened, about 10 minutes. Return livers to skillet; cook until heated through. Fold sour cream thoroughly into sauce; heat without boiling. Serve with noodles. *Lard is preferred for authentic flavor; leftover lard can be frozen. Vegetable oil can be substituted. Cuisine wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Place rice in a bowl and cover with cold water. Let stand 30 minutes, then drain in a colander. Heat oil with salt in wok. Add rice and cook, stirring until grains are coated with oil. Pour in heated broth and water. Add paprika and pepper. Stir to blend. Bring to a full boil. Cover, lower heat and simmer 12 to 15 minutes or until rice is tender and almost all liquid had been absorbed. Remove wok from heat and let stand, covered, for 10 to 12 minutes or until all liquid has been absorbed. Preheat oven to 325F & line a 20. 5 cm square tin with waxed paper. Mix first 7 ingredients. Put butter, molasses, sugar & honey in a pan & bring to boiling point. Stir ocassionally. Pour over dry ingredients & mix thoroughly. Heat milk, eggs & apple juice to blood temperature, don't worry if it curdles. Add to the rest of the ingredients. Mix well & spoon into the baking tin. Bake for 30-35 minutes. *Brown Sugar, also known as Barbados Sugar. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Crispy fried chicken coated in golden oats and cheese. Team up these cutlets with your favorite pasta. Place the oats in the container of a food processor, and process until fine, 1 minute. Transfer to a shallow bowl, and stir in the bread crumbs and cheese. Sprinkle the chicken breasts with salt and dust lightly with the flour. Beat the egg with the water in a shallow bowl. Dip the chicken breasts into the egg mixture, letting any excess drip off. Then coat with the bread crumb mixture. Stack the prepared chicken between sheets of waxed paper, and let stand 20 minutes. Heat the butter with the oil in a large heavy skillet over medium heat. Saute the chicken pieces, two at a time, until golden brown on both sides, about 4 minutes per side. Keep warm in a 225 degree F oven while sauteing the remaining breasts. Serves 2 to 4. From Bert Greene's Grains Cookbook. fhff(+b+ vhf(+ &wwwwwwvk gwwwwwwvk wwwwwwwwk gwwwwwwwk &wwww Sift together flour, baking powder, celery seed and salt. Cut in shortening and parmesan cheese until particles are fine. Combine egg with milk. Add to dry ingredients; stir until dough clings together. Knead on floured surface 10 times. Roll out to 1/2-inch thickness. Cut into rounds with floured 2-inch cutter; place on cookie sheet. Bake at 425 degrees for 15 to 20 minutes until golden brown. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwfv +ghghff Rinse chicken pieces with water; do not dry. Coat chicken with combined Parmesan cheese and bread crumbs. Heat oil in 10-inch skillet over medium-high heat. Brown chicken 5 minutes on each side or until lightly browned and tender. Remove chicken to platter; keep warm. Reduce heat to medium. Add wine to skillet; stir to loosen drippings. Remove from heat. Serve over chicken with lemon wedges. Prep: 8 Minutes Cooking Time: 12 minutes Makes 6 servings. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Preheat oven to 350 In a pepper bag, combine cheese, parsely, paprika, oregano, basil, salt & pepper. Toss to mix. Pour melted butter into a shallow bowl. Dip chicken pieces into butter, then place in paper bag & shake to coat. Place chicken on foil lined baking sheet & bake for 45 minutes. serve hot. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwg wwwwwwwwvvvhhf wwwwwwwwwwgw wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww In medium bowl, beat eggs with butter until blended. Stir in remaining ingredients until blended. With pizzell iron, use batter to make pizzelles according to manufacturer's instructions. Make pizzelles up to 1 week ahead of serving; 1/2 hour before serving, preheat oven to 250 degree. Wrap pizzelles in aluminum foil; heat in oven until warm. """b! COMBINE ALL INGREDIENTS except the oils in a blender or food processor and blend until mixed. Running your machine on low to medium speed, slowly add the oils in a steady stream until incorporated. (NOTE: If dressing becomes too thick after the oils are added, thin it out with up to 2 tablespoons water). Makes 1 1/2 Cups )Y!"b +Y""b +\"&b Pound each chicken piece to thickness of 1/2 inch between sheets of waxed paper. Place chicken in baking dish. Pour 4 tablespoons lemon juice over chicken and turn to coat. Let stand 10 minutes. Beat eggs with remaining 1 tablespoon lemon juice in medium bowl. Combine breadcrumbs, Parmesan and lemon peel in shallow dish. Dip 1 chicken breast into egg mixture. Dip into breadcrumbs to coat; gently shake off excess. Season with salt and pepper. Repeat with remaining chicken, egg mixture and breadcrumbs. [Note from me: Let breaded chicken sit on wax paper for at least 10 minutes and the coating will not fall off the meat when sauteeing. ] Melt 2 tablespoons butter in heavy large skillet over medium-high heat. Add 1/3 of chicken to skillet and saute until golden brown and cooked through, about 2 minutes per side. Transfer to platter and keep warm. Repeat with remaining chicken in 2 more batches, adding 1 tablespoon butter with each batch. Garnish platter with lemon wedges and serve. Serves 6. From: MICHELLE BASS Recipe from "Too Busy To Cook", Bon Appetit, December, 1991. fff"P`Q UK"fff&PeQ TK"fff"Pe &fff&Pi &ff&"Pk &""""Pa! "&&&"Pba &""bfff&Pfa &f&ffff&Pfa &f&ffff&Pfa &f&ffff&Pfa &f&ffff&Pfa &f&ffff&Pfa fff&Pf &bfffff&Pf &b&fff&&Pf &"&&ff&&Pf ff&&Pf fbf&Pf Yogurt acts as a tenderizer making chicken succulent and delectable. Preheat oven to 350 degress. In a large glass baking dish arrange chicken in a single layer. Drizzle with lemon juice. Sprinkle with salt and pepper. In a small bowl combine yogurt, mayonnaise, scallions, mustard, Worchestershire sauce, thyme, and cayenne pepper; mix well. Spread over chicken. Bake for 50 minutes. Drain off juices. Preheat broiler. Sprinkle cheese over chicken. Broil chicken 4 inches from heat source for about 3 minutes or until cheese melts and browns slightly. Makes 4 to 6 servings. Approx. per serving: 424 calories; 9. 0 gr. fat; 19. 10% calories from fat. U2&Pb "ffPb fffPb fffPb fffPb fffPb ff&Pb """Pb "&"Pb bf&Pb Wash and chop parsley. Measure 4 cups into bowl. Add boiling water, cover and let stand 15 minutes. Strain through several layers of ch eesecloth. Measure 3 cups into 6- to 8-quart suacepot. Add lemon juice. Measure sugar and set aside. Mix fruit pectin into ju ice in saucepot. Place over high heat and stir until mixture comes to a full boil. Immediately add all the sugar and stir. Brin g to a full rolling boil and boil 1 minute. stirring constantly. Remove from heat, skim off foam with a metal spoon and stir in food coloring. Ladle quickly into hot jars, filling within 1/8 inch of tops. Wipe rims and threads. Cover with two-piece lid s. Screw bands tightly. Invert jars for 5 minutes, then turn upright. After 1 hour, check seals. * *Or follow water bath meth od recommended by USDA Makes 5 (1 cup) jars Note: This recipe tastes great with crackers and cream cheese or as an accompanime nt to meats. From Kraft General Foods wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww "Chowder originated as fish stew. But in areas where seafood was unavailable, resourceful Americans used vegetables. This recipe comes from. Rich Spencer, a chef in the Mount Washington Valley. " Peel the parsnips and squash (or sweet potatoes) and cut each into 1/4 inch dice. Cut the bacon into 1/4-inch strips and render it in a large saucepan. When the bacon pieces are lightly browned, transfer with a slotted spoon to paper towels to dry. Discard all but 3 tablespoons af the rendered fat. Add the onion and celery to the pan and cook over medium heat for 3 to 4 minutes, until soft but not browned. Stir in the flour and cook for 1 minute to make a roux. Whisk in the chicken stock and bring to a boil: the mixture will thicken slightly. Add the bouquet garni, cinnamon stick, parsnips and squash. Simmer the chowder for 6 to 8 minutes, or until the vegetables are tender but not soft. Stir in the cream, salt, pepper, cayenne and nutmeg. Just before serving, remove the bouquet garni and cinnamon stick. Ladle the chowder into bowls and sprinkle each with chopped chives and nutmeg. Serves 6 to 8. [Steven Raichlin; The Baltimore Sun, Sept 22, 1991] Posted by Fred Peters. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwhfghf ffff&(ff b""&h"h""fff hhfrhbb vvhhb&k+ f+kb"vf gwwwwwwwwf hgwwwwwwwwwwg( gwwwwwwwwwwf PEEL PARSNIPS AND CUT IN 1/2-INCH slices. Place parsnips in a medium- size saucepan. Cover with water, add a pinch of salt and bring to a boil. Cover, reduce heat to medium and cook about 35 minutes or until the parsnips are very tender when pierced with a sharp knife. Drain thoroughly and puree (in a food processor or through a food mill) until very smooth. May be finished up to this point, cooled, then refrigerated and reheated about 30 minutes before serving. Just before serving, add the warm cream and the butter, 1 tablespoon at a time. Beat well. Add Grand Marnier to taste and season with salt and freshly ground white pepper. Sprinkle the parsley over. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwf ffgffhffh&gfh" vffffhf hfk++ vfffffh"(bb" vffffbh(b+{ +vggff (""+bfhb &rvwwwwwwwwwvb hwgwwwwwwwwvvk wwwwwwwwwwwg(+ UPUUJ wwwwwwwwwwwgf juice from one lemon Soften gelatin in cold water. Heat soup, mayonnaise, Worcestershire sauce, onion and cream cheese in double boiler until cheese is melted. Add gelatin and salt. Stir until dissolved. Chill until partly set. Fold in crab meat and celery. Turn into 1/2 quart mold and chill until firm. Serve with crackers. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Combine pie filling mix,2/3 cup sugar and 1/4 cup of water in saucepan. Blend in egg yolks and remaining water. Cook and stir over medium heat,until mixture comes to a full bubbling boil. Remove from heat. Blend in lemon juice and butter. Cool 5 minutes, stirring twice. Pour into pie shell. Beat egg whites until foamy throughout. Gradually beat in 6 tablespoons sugar and continue beating until mixture will form shiny peaks. Spread over pie filling. Bake @ 425 degrees for 5 to 10 minutes or until meringue is delicately brown. Cool at least 4 hour before cutting. wwwwwwwwwgwg vxwwwwwwwwwwwwwwwwwwwwgwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwgwwwwwwwwwwwwwwwwwwwwgwvwgwwwwwwwwwwwwwwwwgvwvwgwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwww Melt butter, add rest of seasonings. Pour over mixed cereals in roaster pans. Bake in 350 over for 1 hour, stirring occasionally (every 10 minutes or so). EPPPUE wwwwwwwwwwwvk (fwwwwwwwwwwwvk+ ggwwwwwwwwwwwvv ggwwwwwwwwwwwwf "fwwwwwwwwwwwwwg( vwwwwwwwwwwwwgb ffwwwwwwwwwwwwwgf"+ kvgwgwwwwwwwwwwwwvvf" fwwwwwwwwwwwwwwwvvhb (fhgvwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwgw Peel and grate ginger root. Combine carrots, ginger root and sugar in sauce pan. Heat SLOWLY until runny. Increase heat to medium-high remembering to stir. When mixture starts becoming very thick and foamy, stir constantly or mixture will burn. Somewhere between a hard ball and crack, stir in almonds and then quickly pour onto a damp chopping board or marble top. Spread approximately 11 x 11 inches. Cool 10 minutes and then cut into 1 -> 1 1/2 inch squares Separate each piece and roll in powdered sugar. (For added zip, use a mixture of 1/2 tsp. powdered ginger to 4 tbs. of powdered sugar. ) When cool, place in a glass apothecary jar with a little gwwwwwwwwwwwgk+ wwwwwwwwwwwgfk fwwwwwwwwwwwvr (fwwwwwwwwwwwwvvb &gwwwwwwwwwwwwvvr! fggwwwwwwwwwwwwgh!k +kfvwwwwwwwwwwwwwvv wgwwwwwwwwwwwwwggfb (fvxwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwvwwwwvv hxggwwwwwwwwwwwwwgg gwwwwwwwwwwww Preheat oven to 350^F. Beat egg yolks and sugar until light and fluffy (about 7 minutes). Add cold water, orange juice, orange rind, chocolate and cake flour. Gently fold in stiffly beaten egg whites. Pour into a 10-inch tube pan with removable insert. Bake for 55 to 65 minutes or until cake springs back when gently pressed. Cool completely, inverted on cake rack, before removing from pan. wwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwwggwvwgffv vvh"ff ffka"" fvvwvwh(fvfh!("&k SPONGE ROLL: Preheat Oven to 350 degrees. Beat egg whites until stiff, adding half the sugar gradually; set asside. Using the same beater, beat the yolks while adding the remaining sugar, until mixture is very light. Stir lemon juice, rind, potato starch and salt into yolks. Gently fold in whites, starting with a quarter of the mixture, then adding the rest. Gently spread onto a cookie sheet lined with parchment paper and lightly sprayed with non-stick vegetable oil spray. Gently smooth the surface. Bake for 10 - 15 Minutes or until sponge has risen slightly and is lightly browned. Remove from oven and turn cake out onto a clean cloth. Allow to cool. Spread Orange filling evenly over cake and gently roll up using cloth to help lift cake. Sprinkle with sugar &/or whipped cream - etc. ORANGE FILLING: Combine sugar, potato starch, orange juice and lemon juice in a saucepan and bring to a boil. Boil 1 minute, while stirring constantly. Remove from heat. In a separate bowl, beat egg yolks. Stir a little bit of orange mixture into egg yolksm then add yolks to the sauce pan. Cook gently for one minute. Stir in 2 tablespoons margarine, allow mixture to cool before using. wwwwwvr hfwwwwwwwwwwwwwwvf gwwwwwwwwwwwwwwwfr hgwwwwwwwwwwwwwwwwgfffbfhg wwwrETYE wwwwwwwwwwwwwv&wwwvTTYE wwwwwwwwwwwwww&wwwvTTYE wwwwwwwwwwwwww&wwwvTTYE wwwwwwwwwwwwww&wwwvTTYE wwwvvwhvggv&wwwvTTYE rhhh&(&hf&wwwvTTYE wwwwwggg fhwv&wwwvTTYE wwwwwwwwwwwwww&wwwvTTYE wwwwwwwwwwwwww&wwwrETYE wwwwwwwwww Servings: 10 to 15 DIRECTIONS: Set a large mixer bowl in a sink filled with 2 inches of warm water. Separate eggs (you should have about 1 1/2 cups whites). Pour the whites into the warm mixer bowl and place yolks in a smaller mixer bowl (or let separated eggs stand, covered, at room temperature for 30 minutes). Meanwhile, in a small, heavy saucepan, partially melt unsweetened chocolate and semisweet chocolate pieces over low heat. Turn off heat and stir (chocolate will continue to melt). Cut a waxed paper liner for the bottom of a 10" tube pan, cutting it 1/2" wider than the pan and the center hole slightly larger than the tube. Grease pan thoroughly. Place liner in pan and grease liner. Beat egg yolks with an electric mixer on high speed for about 4 minutes or till they're thick and lemon colored. Add the 2/3 cup sugar, beating till very thick. Stir in the melted chocolate and chopped nuts. Thoroughly wash and dry beaters. Beat egg whites with vanilla and almond extract till foamy. Gradually add the 1/4 cup sugar to egg whites, beating till soft peaks form. Lighten egg yolk mixture with about 2 cups beaten egg whites. Add to the remaining egg white mixture and fold together to combine. Turn batter into prepared pan. Bake at 350-F for about 40 minutes or till top springs back when lightly touched. Run a knife around the edge of the pan and center to loosen. Cool in pan for 1 hour. Invert onto cake plate. Remove waxed paper. Prepare glaze; spread over top and sides of cake. Dark Chocolate Glaze: In a small heavy saucepan or skillet, melt chocolate over low heat. Remove from heat and stir in butter or margarine. In a small bowl, dissolve instant coffee in hot water. Stir in the sour cream and maple flavoring. Add sour cream mixture to chocolate, stirring till smooth and shiny. Makes 3/4 cup. SQ"""kb"bf SQ"""kf"b& SQ"""+b""b S\"""+" S\"""+" Servings: 12 Notes: You can make both the billowy white torte and its sauce ahead of time. That's convenient for serving during the seder. DIRECTIONS: Preheat oven to 450-F. Grease the bottom of a 10" tube pan or a 9" springform pan. Set aside. For torte, in a mixer bowl, beat egg whites, lemon juice, 3/4 tsp vanilla and almond extract with an electric mixer on medium speed. Beat for about 3 to 4 minutes or till soft peaks form (tips curl). Gradually beat in the 1 1/4 cups sugar, 1 Tbsp at a time, beating on high speed till stiff peaks form (tips stand straight) and sugar is almost dissolved (about 10 minutes). Using a rubber scraper, transfer mixture to prepared pan and smooth the top. Scrape around the sides and center post (if using a tube pan), leaving a small trench between the meringue and the pan. Place in preheated oven. Turn off the oven. Let torte dry in oven with door closed for at least 8 hours or overnight. If using a tube pan, loosen edges and center with a sharp knife. Lift out tube. (Or remove sides of springform pan. ) Slide knife under meringue. Invert onto a serving plate. Cover with plastic wrap and foil; freeze, if desired. About 4 to 8 hours before serving, in a small mixer bowl, beat whipping cream till soft peaks form. Add the 2 tsp sugar and 1 tsp vanilla; beat till stiff peaks form. Frost the top and sides of the torte. Cover and chill till serving time. For raspberry sauce, in a food processor bowl or blender container, combine the raspberries and 1 Tbsp sugar. Cover; process or blend till smooth. Strain sauce, if desired. Source: Midwest Living Magazine, April 1991 From: Sallie Austin e "f&bb"""# bbf&a &bb""& bbfbl bbbf&bb"b# fbff! \eQ&+ &&fbbbb""# bbb"a S`1bk&&bff&bb&&# f&&", \%\bk&&bfbfbf"bc bf&", SeQ"a"fbff&f&&&# &bbb, SeQ"a&&&&&&"b "&&"a b!""""""b"" bbfba "+""""bb"+@ fbfbl \%\"+" b&&&l """&f"+ """!! +""bbf&+ k"&"&bb! +"f&bf&! Heat honey to boil; add orange juice and rind. Cool. Beat egg yolks. Add oil and sugar, sift together matzo meal and dry ingredients. Add dry ingredients and honey to egg yolks. Fold in stiffly beaten egg whites. Bake in one oblong or 2 loaf pans. Line pan with wax paper. Bake @ 300 degrees for 50 minutes. h`Qfgffgff+ k%Qffgfvvfa Qfvrfggfb eQfffvvvfb %Qfrfvfgfb `Qfffffffb UY"%Qbh! Combine Cheeses, Egg Whites, Thyme, Oregano, Garlic Powder, Salt & Pepper in Medium Bowl. Set Aside. Steam Broccoli, Onions, Carrots & Celery Until Broccoli Is Crisp-Tender, About 5 Min. Add Pasta & Oil To Large Pot Of Boiling Water & Cook Until Pasta Is Just Tender But Still Firm To Bite, About 5 Min. Drain. Return To Pot. Add Steamed Vegetables & Toss. Add Cheese Mixture & Toss. Transfer To Serving Bowl. Spoon Tomatoes in Center Of Pasta. Garnish Edges With Parsley. Vgffg%Qfffffgffff In a small saute pan, saute the margarine and garlic. Note: the author likes garlic, you may choose to add more or less as you prefer. Once the garlic and margarine have reached a tender consistency, add the spices, and blend. Add the cooked shrimp, and saute until shrimp is warm. Add cooked pasta to saute pan, toss gently but thoroughly, and transfer to warm plate. Add salt, pepper, and parmesan cheese to taste. Each serving contains: 3 protein exchanges, 2 bread exchanges, 1 1/2 fat exchange f %Qbkj &kbffeQff+ &kfffeQgf+ &kfgfeQvfk bkfbbeQ&" +"""%Q"" "+"b"%1""+""b&&b &+b&&% bbkfbffff &kfffeQffkfffgff frvfweQvvbfvvfff frvfweQvvbfvvfff fbvgfeQvvbfvvggf frvfweQvvbfvvggf frvfweQvv Bring 4 quarts water to a boil; add salt and stir in spaghetti. Cook until tender but still firm. Drain, and transfer to heated plates. While spaghetti is cooking, drain the tomatoes, cut them cross- wise into halves, and squeeze out as much liquid as possible. Combine tomatoes and olive oil in a skillet and bring to a boil. Keep the sauce at a full boil and add remaining ingredients except pasta, one at a time, stirring frequently. Reduce heat and continue to cook for a few minutes, or until sauce has thickened to your liking. Serve immediately over hot pasta and garnish with additional parsley. Qbbbkf Q&"" 1""b!" Q""! 1"!"!"%\""!" 2"""+b \"&"" Qbf&kb 1bfb& Rfffkf`Qffff Vffvff`Qg&vv Vffvff`Qg&vv Vfffkf`Qg&vv Vffvff`Qg&vv Vffvff`Qg&vv Vffvff`Qg&vv f&b&""f# Melt the butter (or margerine) in a saucepan. Whisk in the flour, and whisk until smooth and thickened. Gradually add heavy cream and wine, stirring constantly until smooth. Add dill (or preferred herbs) pine nuts and salt and pepper to taste. Thin the sauce with additional cream if necessary. Toss with prepared noodles. This sauce is also very good served over fish. ggvvfb fgfvff# \""&" fwfvfg# fwfwgvc Cook and stir chicken, onion and red pepper flakes in a skillet over high heat until chicken is lightly browned and onion is tender. Stir in soup, tomatoes, milk and chili powder. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Stir in peanut butter heat through. Meanwhile, bring water to a boil in a saucepan. Stir in rice. Cover; remove from heat. Let stand 5 minutes. Fluff with a fork. Serve chicken over rice. Makes 6 servings. Start fire in grill, placing rack 4 inches above coals (see note). Beat mustard, sour cream, peanut butter, soy sauce, ginger, and pepper to taste in a large bowl, using a fork. Add chicken wings, turning to coat. Let stand 10 minutes, or until fire is ready. Spread peanuts in a shallow dish. Dip wings, one at a time, into peanuts to coat completely. Place sheets of foil on grill rack, 4 inches from coals; arrange wings on foil and cook, covered with grill cover, 20 minutes. Serve when coating is golden brown and wings are cooked through. Garnish with celery leaves. NOTE: Chicken wings may be baked in oven at 450F. Marinate wings and coat with peanuts as directed; arrange on foil-lined jelly-roll pan or shallow roasting pan. Bake 20 minutes until golden brown and cooked through. Makes 4 servings. [ REDBOOK; July 1990 ] Ht2Ht~ Broth from fowl The peanuts should be crisply parched, which means that usually they will need to be put into the oven and crisped somewhat before using. Grind the peanuts and add the bread crumbs, melted butter and egg yolk. The original recipe calls for no liquid, but we found it necessary to moisten the dressing somewhat with broth obtained by cooking the neck and giblets of the fowl. We also seasoned the dressing with salt and pepper. If the chicken is very fat leave out the butter, as there is plenty of fat in the peanuts. This dressing is a favorite in Charleston for chicken and turkey. For turkey, double the recipe. From: 200 Years of Charleston Cooking Shared By: Pat Stockett * - as specified on cake mix package. Preheat oven to 375'F. Grease 2 12-cup cupcake pans. Combine yellow cake mix and peanut butter, cutting in peanut butter until particles are very fine. Add nutmeg and eggs and water in the amounts specified on the cake mix package. Fill cupcake pans half full with batter and bake in a preheated oven for 25 minutes, or until golden brown. Combine remaining ingredients and stir until blended. Spoon mixture on top of hot cupcakes, replace in oven, and continue baking another 5 minutes. In a bowl cream butter until light and fluffy. Gradually stir in peanut butter, then gradually beat in confectioners' sugar until mixture is soft and fluffy. Dip biscuits quickly, one by one, into cold coffee and place 16 of them, touching, on a foil-lined cookie sheet (4 biscuits lengthwise and 4 biscuits across). Spread biscuits with 1/4 of the peanut butter mixture, spreading mixture carefully into an even layer. Sift over 1/4 of the cocoa. Repeat until you have 4 layers of biscuits. Spread remaining peanut butter mixture over the top and sides of the cake; dust with remaining cocoa; sprinkle top and sides with chopped peanuts. Refrigerate for 12 hours. Slice thinly and serve while still cold. Method: ======= To make the sauce: Heat the oil in a wok or deep frying pan (deep-fat fryer) and fry the peanuts for 5 to 6 minutes. Drain thoroughly on kitchen paper towels. Allow to cool, then work to a fine powder in an electric grinder, or with a pestle and mortar. Put the terasi, shallots and garlic, if using, in a cobek or mortar. Pound to a very smooth paste, then add a little salt. Heat 1 tablespoon vegetable oil in a pan, add the paste and fry for 1 minute, stirring constantly. Add the chili powder or sambal ulek, sugar and water, bring to the boil, then add the ground peanuts. Stir well, then simmer until thick, stirring occasionally. Add the creamed coconut (santen) if using, and stir until dissolved. Keep hot. Note: ===== This really isn't as time-consuming as it sounds, providing you use roasted peanuts (avoiding the deep-frying step), and get your terasi, sambal ulek and coconut milk from the nearest Asian market. I must have had a lot of time on my hands the first time I made this, as I decided to eschew the grinder and use a mortar and pestle. = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = = *terasi [Malaysia] Also known as balachan/blacan (Malaysia), kapi (Thailand) and ngapi (Burma). A kind of pungent shrimp paste, used in very small quantities. Depending on the recipe in which it is used, it can be crushed with spices to make a paste which is then sauteed in oil. Alternatively, it may be grilled (broiled) or fried first, then added to other ingredients. *sambal ulek [Indonesia] Used as an accompaniment and in cooking. Made by crushing fresh red chillis with a little salt: Remove the seeds from the chillis, chop finely, then crush with salt using a pestle and mortar. Three chillis will make about 1 tablespoon sambal ulek. also available redy-prepared in small jars from Oriental stores and some delicatessens. *santen [Malaysia] see coconut milk. Coconut milk [India/Malaysia/Thailand/Vietnam] Known as narial ka dooth in India, santen in Indonesia and Malaysia. Best made from fresh coconuts: Grate the flesh of 1 coconut into a bowl, pour on 600 ml/1 pint/2-1/2 cups boiling water, then leave to stand for about 30 minutes. Squeeze the flesh, then strain before using. This quantitiy will make a thick coconut milk, add more or less water as required. Desiccated (shredded) coconut can be used instead of fresh coconut: Use 350g/12 oz. /4 cups to 600 ml/1 pint/2-1/2 cups boiling water. Use freshly made coconut milk within 24 hours. Canned coconut milk is also available. Combine all in food processor. Process until smooth thick paste is formed. You may adjust the amount of chili sauce to taste. You may also adjust the amount of oil for a thinner or thicker sauce. Refigerate, but allow to come to room temperature before serving. Serve with satay chicken. u&PPf Heat the peanut oil to nearly smoking in a saucepan. Turn off the heat and add the peanuts. The peanuts should cook to a golden brown in 3-5 minutes. If you burn them, throw them out and start all over again or your sauce will be bitter. You may have to turn on the heat again, but stir the peanuts if you do. Using a slotted spoon, transfer the peanuts to the container of a food processor or blender, along with 1 T of the peanut oil (reserve the rest) and blend them to a rough paste. Add the chiles, ginger, garlic and continue to blend. Add the remaining ingredients except the cilantro, and blend until smooth. If it is too thick, add more oil. Stir in cilantro, and serve with satay. Thoroughly combine the first 6 ingredients; slowly stir in the 1/2 cup water, mixing until smooth. Makes about 1 cup. This richly flavored sauce is usually served with satays. ~------------------------------------------------------------------------- Combine all the ingredients in a medium saucepan and simmer for 15 minutes, stirring constantly. Makes 2-1/2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. In blender, puree strawberries. Add cream cheese and sugar; process until thoroughly blended. In small saucepan, sprinkle unflavored gelatine over milk; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. While processing, through feed cap, gradually add gelatine mixture to blender and process until blended. Pour into large bowl. Chill, stirring occasionally, until mixture mounds slightly when dropped from spoon, about 50 minutes. Pour into Peanutty Crust; chill until firm, about 2 hours. To serve cut into squares. PEANUTTY CRUST: In large saucepan, over low heat melt margarine and peanut butter. Stir in marshmallows until melted. Stir in rice cereal. Quickly turn into 9-inch pan sprayed with no stick cooking spray. Press with greased spatula into bottom; chill. SUBSTITUTION: Use 10 oz frozen raspberries, thawed and drained. Puree as above; strain, if desired , and return to blender. Increase sugar to 1/2 cup. MAKE THE CRUST: Combine the flour, butter, eggs, milk and vanilla in the bowl of a food processor fitted with a steel chopping blade. With an on-off motion, process until the butter is the size of small peas. Add the sugar, salt and almonds and process just until the dough starts to pull together. Do not overprocess. Remove the dough from the bowl, pat it into a ball, then flatten it into a disk about 3/4-inch thick, and dust with flour. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 375F. Remove the dough from the refrigerator and gently massage it until it is workable, turning it over a couple of times, and starting to flatten it with your fingertips. Dust the dough, rolling pin and board or pastry cloth with flour, and quickly roll dough into a rectangle large enough to fit into an 11-by-17-inch jelly roll pan and about 1/8-inch thick. If the dough sticks, add small amounts of flour and loosen with a dough scraper or long, thin-bladed knife. Carefully roll the dough over the pin or fold it into quarters and position it over the pan. Unroll, and ease the dough into the tart pan, working to flatten the bottom and to ease the dough well into the corners and against the sides. Patch where necessary, then trim off any excess dough with a knife. Prick in several places, and transfer the pan to the middle of the preheated oven to bake just until the pastry is set but not browned, about 8 to 10 minutes. Remove the pan and let the pastry cool while preparing the filling. FILL THE TART: In a medium-size bowl, combine the almond paste, eggs and amaretto, beating with an electric mixer until smooth. Scrape the mixture into the crust, and spread it evenly with a metal spatula. With a sharp, thin-bladed knife, cut across each pear half at 1/4-inch intervals. You should end up with about 7 slices. Beginning at the left edge of 1 long side, place the wide end of the pear touching the side of the pan, pressing gently to elongate it. Put an apricot half at the narrow end. Next, place an apricot touching the side of the pan, to the right of the first pear, and add a sliced pear with the narrow end touching the apricot. Continue until the whole side is filled with 7 pear halves and 7 apricot halves. Repeat the same procedure for the second half of the tart, continuing with the pears facing in the same direction as they do in the first row. Return the pan to the oven, and bake until the almond paste is light brown and the crust is a rich brown, about 15 to 18 minutes. While the tart is baking, melt the jelly over low heat. Remove the baked tart, brush on the jelly glaze, and let the tart cool to room temperature. Cut the tart into serving size portions of an apricot and pear on each slice. Combine the yogurt with the sour cream and spoon it over the tart as it is served. Remove seeds from lemons and orange. Grind pulp and rind using the coarse knife of food chopper. Combine fruits and sugar. Cook slowly, stirring frequently, until thick. Remove cores from pears. Wash and chop. Combine pears, cranberries, water, and sugar. Simmer until thick. Stir frequently to prevent burning. Pare apples and pears. Remove seeds. Peel orange. Remove seeds. Grind pears, apples, and orange. Add sugar and cook 20 minutes, stirring frequently. Add grated orange rind. Cook until thick. Elma Hinkle, Chilo, OH. Makes 2 rings or, if you prefer, 8-inch loaves 1 Tbsp active dry yeast 1/3 cup warm water 1 cup pureed uncooked pear or cooked quince* 1/4 tsp black pepper or ground ginger 2 Tbsp honey 1/2 tsp salt 2 large eggs 3 1/2 to 4 cups white flour, preferably unbleached Glaze: 1 egg mixed with 1 teaspoon water In a medium mixing bowl dissolve the yeast in the water. Add the fruit puree, black pepper (if it is pear) or ginger (if it is quince), honey, salt, and eggs, and beat thoroughly. Add 2 cups of the flour and beat again for about 1 minute. Stir in enough of the remaining flour until the mixture becomes hard to stir. Turn out on a floured working surface and knead for 5 minutes, adding more flour as necessary, until the dough is shiny and smooth. Clean out the bowl, grease it, and return the dough to it. Let rise, covered with plastic wrap, until double in bulk, about 1 1/2 hours. Turn the dough out and divide in half. Pat each half into a round of about 7 inches. With a floured finger punch a hole in each center, then twirl around to enlarge the hole to about 4 inches diameter. Place the rings on each end of a greased baking sheet and put a well-greased small, empty can or cookie cutter in each of the holes - otherwise they will close up when baked. Cover lightly with a towel. Let rise until double in size - about 45 minutes. Paint the tops of the loaves with the egg glaze and bake in a preheated 350 F oven for 40 minutes - the aroma will be heavenly. Remove from baking sheet and cool on racks. * For 1 cup quince puree, core but do not peel 3-4 quinces (about 1 pound), roughly chop, cover with 1 inch water, and mix in 1/2 cup sugar; boil gently, covered, for about 40 minutes, or until soft. Puree in a food processor or blender or put through a vegetable mill. Let cool. 0 x (prepared like apples) Mix first 4 dry ingredients. Toss with pears. Place in prepared unbaked pie crust. Top with 6 tablespoons brown sugar,the vanilla extract and the margarine. Cover with second unbaked crust. Brush milk and a little brown sugar on top of crust. Bake 15 minutes in preheated 425 degree oven. Reduce heat to 350 to 375 degrees for approximately 25 to 30 minutes or until crust is browned. Pare and shop pears. Combine with other ingredients, adding spices to taste. Mix thoroughly. Cook slowly, stirring frequently, until thick. Ruby C. Babcock, Battle Creek, MI. nqSfh IN A MEDIUM-SIZE, NON-REACTIVE saucepan, combine the 1 1/2 cups sugar, the split vanilla bean, lemon zest, lemon juice and 4 cups water. Bring to a boil, reduce to a simmer and cook, stirring, until the sugar is dissolved and the syrup is clear. Peel the pears, cut in half lengthwise, seed, core and stem. Shape 1/2 of 1 pear into a peach-like round by cutting off the stem end. Poach the pear halves in the sugar syrup until tender. Drain on a rack. Preheat oven to 350F. On a baking sheet, toast the almonds to golden brown, cool and pulverize in a food processor. Heat the milk with the remaining 2-inch piece of vanilla bean. Meanwhile, beat the eggs, yolks and 3/4 cup sugar until thick and lemon colored, then add the flour. When the flour is absorbed, add the milk, return to the heat, stirring, and cook 3-5 minutes, or until nicely thickened. Pour pastry cream into a bowl and stir in the 6 tablespoons of butter. Add the almond powder, macaroons, and 1/2 cup kirsch. Allow to cool to room temperature, stirring occasionally; cover with plastic wrap and refrigerate to chill. Heat the apricot jam, then rub through a fine sieve and add the 1/4 cup kirsch. Heat again and stir constantly until clear. Spread a thin layer of apricot glaze on bottom of the baked and cooled pastry shell. Spoon in the frangipane (almond pastry cream) and smooth it out. Set the pear round in the center and arrange around it the pear halves, stem end facing center. Press pears gently into the frangipane. Brush the apricot glaze over the pears; mix the pistachios and sprinkle over the pears. Refrigerate until 15 minutes before serving. (Can be made 1 day in advance. Cream butter and sugar until light and fluffy. Beat in vanilla; then egg. Beat until smooth. Mix flour, powder soda, and salt. Add to butter mixture alternately with sour cream. Mix just to blend after each addition. Fold in pears. Spread in an 8" greased square pan. Mix brown sugar, cinnamon and the soft butter until well combined. Stir in the chopped walnuts. Sprinkle the nut topping evenly over the cake. Bake at 350F for 40-45 minutes or until top is well-browned and a pick comes out clean. Cut into squares and serve warm or at room temperature. * Recipe suggests 9 aspartame tablets crushed. Liquid sweetener would require 2 1/4 tsp (my note). Peel and core pears; chop coarsely. Place in a large saucepan and sprinkle with ascorbic acid color keeper. Remove pits from plums and cut each plum into 8 pieces. Stir plums into pears. Wrap plum pits, cloves and ginger, if desired, in a piece of cheesecloth and place under some of the fruit. Add cinnamon stick and water. Cover, bring to a boil and simmer 15 to 20 min or until fruit is tender. Discard spice bag and cinnamon stick. Puree fruit mixture in a blender or food processor or press through a sieve. Return to saucepan. Simmer, uncovered 15 to 20 min or until mixture coats a metal spoon. Remove from heat. Stir in sweetener. Ladle into hot clean jars leaving 1/2 inch headspace. Wipe jar rims, seal. Process 10 min in a boiling water bath. Store in a cool, dark, dry place. Processing may be omitted if spreads are to be used within a short period of time. Store in the fridge up to 1 month or freezer up to 3 months. Makes about 3 1/4 cups, each serving 1 tbsp 3 g carbohydrate, 12 calories, 1 ++ extra Thoroughly mix the rye flour, cocoa, sugar, caraway seeds, yeast, coffee and salt in a large mixing bowl. Stir in the water, vinegar, molasses, and oil then beat until smooth. Stir in enough unbleached or bread flour to make a SOFT dough. Turn onto a floured surface. Knead until smooth and elastic, about 5 minutes. Place in an oiled bowl; turn to oil the top of the dough. Cover and let rise in a warm place until doubled, about 1 hour. Punch the dough down and divide in half. Shape each half into a ball and place in the center of 2 greased 8-inch round cake pans. Cover and let rise until double in bulk, about 1 hour. Bake at 350 degrees F. for 40 to 45 minutes, or until done. WAN Service Provider To configure an ISDN adapter, go to Dial-Up Networking, right click on any connection icon, select Properties, select the ISDN adapter und Cut the tofu into 5 rectangles about 1 inch wide, 2 inches long and 1/4 inch thick. Dry them well on paper towels. Heat a dry skillet for 1 minute, then add the oil (this prevents the tofu fromn sticking). Fry the tofu over moderate heat to a light-brown on both sides. Remove and set aside. Remove all but 1 tablespoon oil. Brown the onion in the oil over moderate heat for 2 minutes. Add the rutabaga slices and stir fry for 2 minutes. Add the tomato, chili, soy sauce, cuminseed, and salt and stir fry for 1 minute. Add the water, cover the skillet, and cook for 5 minutes. Add the tofu, stir for a moment, cover the skillet, and cook for 3 minutes more. Serve warm with bread. An excellent side dish for vegetarians. Note: Firm vegetables such as chayote and the white turnip with a mauve top can also be used in this preparation. The contrast of the browned tofu and the soft turnip is pleasant to the palate, and the flavorings give it an unusual and distinctive character. Beat egg yolks, gradually adding sugar. Sift dry ingredients together, add to egg mixture. Stir in 1/4 of beaten egg whites, and pecans, then fold in remaining whites. Line 2 layer cake pans with wax paper, butter and flour them. Fill and bake at 350 degrees for 30 minutes. Cool upside down on racks. Frost layers with whipped cream. Sprinkle with ground pecans. Put yeast and 1 tbl sugar and water in a large bowl. Set aside. Scald the milk, take off heat. Add oil, 1/2 cup sugar, salt and cool to lukewarm. In a separate bowl, mix eggs and milk mixture. Slowly add flour. Knead lightly, place in a lightly greased bowl and let rise until double in size. Punch down, take about 1/3 of the dough and roll to about 1/4" thick. Spread with the following. Melted butter, sprinkle with white sugar, brown sugar and cinnamon. Roll dough and cut about 1" thick. Put in *Prepared Pans* (directions to follow). Cover and let rise until double in size. Bake at 350 for 25-30 minutes. Let stand for about 1 minute, loosen rolls from the sides of the pan and turn out on wax paper to cool. (at least to cool enough so you can pick them up to eat cause they are best when warm. ) ***** Prepared pans: Lightly grease bottom and sides of pan. Put a thin layer of brown sugar on bottom, chopped walnuts or pecans also. Lightly drizzle melted butter over the sugar and nuts, then lightly drizzle white karo syrup over the mixture. If you add too much brown sugar, butter and syrup all the "sticky" will run off when cooling. You have to experiment a little to see how much to add to your liking. Sift together flour and salt. Grind pecans finely chopped but not powdery. Crean butter, brown sugar, 1/4 cup plus 3 Tablesp of the granulated sugar until light and fluffy. Add dry ingredients and pecans and beat on medium-low speed until incorporated completely. Spread a 2 foot length of wax paper on work surface. With floured fingers, shape dough into a rough log about 18 to 20" long along the length of one side of the paper. Roll up and twist ends. Refirgerate 2 hours. Can cut in 1/2 to fit refrig. Remove from refrigerator and roll back and forth gently to round the log. Place back in refrigerator for several more hours. 300 oven line 2 sheets with parchment. Cut log into 1/3" slices. Dip one side of each in remaining 1/2 cup sugar and place sugar side up an inch apart of cookie sheets. Bake firm and slightly golden about 25 minutes. Be carefull not to underbake. To test, remove one, cut in half, there should be no doughy strip in the center. Cool on the cookie sheets. Calories per serving: 250 Fat grams per serving: 30 Approx. Cook Time: 1:30 Cholesterol per serving: 20 Add all ingredients together in bowl, and mix well. Pour into pie shell, and bake 1 hour at 300 degrees. Allow to cool and serve. wwwwwx wwwwwwwx wwwwwwwx ww"""""( wr"""( In a small nonmetal bowl micro-cook butter or margarine, uncovered, on 100% power for 30 seconds to 1 minute or till melted. Stir in beaten eggs, corn syrup, sugar and flour. Micro-cook, uncovered, on 50% of power about 5 minutes or till slightly thickened, stirring every minute. Stir in vanilla. Turn into pecan pie pastry. Arrange pecan halves atop pie. Micro-cook, uncovered, on 30% power for 6 to 7 minutes or just till set, rotating the dish a quarter-turn every 2 minutes. Cool before serving. Stir together flour and 3 T. Br sugar; cut in 1/2 c. oleo; pat into 11 X 7 pan and bake 20 minutes. Meanwhile, use a fork to beat eggs, stir in 1/2 c. brown sugar, pecans, syrup, oleo, and vanilla. Pour over baked crust and bake 15-20 minutes or until set. Chill to store. Heat the sugar, syrup, water, and pecans in a heavy saucepan until the sugar is disolved. Bring the mixture to the boil, stirring occasionally, until it reaches the soft ball stage (240F). Remove the saucepan from the heat and add butter and vanilla. Allow candy to cool. Whip until the mixture gradually changes to an opaque color and becomes creamy. Drop by tablespoonfuls onto a buttered cookie sheet and allow to harden. Makes two dozen. From Nathalie Dupree's New Southern Cooking Nathalie Dupree writes, "Pralines are traditionally given as Christmas gifts. Their sweetness will linger in your mouth long after the candy is gone. Alex Patout swears his recipe makes "The creamiest pralines anywhere" Butter a medium saucepan--this will make it easier to clean later. Pour in the cream and place over high heat. When it begins to boil, add the sugar and stir rapidly until it dissolves. Then stir in the vanilla and pecans and continue to cook over medium heat, stirring frequently, until the mixture reaches the soft-ball stage (236F on the candy thermometer). Remove from heat and quickly beat in the butter--this helps arrest the cooking process. The candy should lose its glossy color and become very cloudy. Lay out a long strip of waxed paper on a work surface. Moisten it with a damp towel. Drop good-sized spoonfuls of the hot praline mixture onto the waxed paper, stirring the mixture occasionally as you go along to keep it well combined. Remove the pralines from the paper before they have cooled completely--later on it will be hard to remove them without breaking them. Store in tightly sealed containers, with layers of waxed paper in between. Makes about 2 dozen From Alex Patout's Cajun home Cooking NOTE: To judge doneness, use one or more of the following guides; 1. Candy thermometer will read 240F 2. When done, the batter will begin forming distinct threads on the sides or bottom of the pan. Near the end of the cooking time, make a test praline every few seconds. The early-test pralines will be somewhat runny, very shiny and somewhat translucent. The ideal praline will have progressed past that stage--it will not be runny and will be less shiny; when cooled it will be opaque, lusteriess and crumbly instead of chewy. Near the end of the cooking time, drizzle spoonfuls of the mixture across the surface of the mixture. When ready, the mixture will form a neat thread across the surface. Assemble all ingredients and utensils before starting to cook. You will need a large heavy bottomed aluminum pot or skillet with deep sides, a long handled metal whisk or spoon, 2 large spoons (or an ice cream scoop with a manual release) and a lightly buttered cookie sheet. Be careful not to get any of the mixture on you skin, as it sticks and can cause serious burns. Melt the butter in the pot over high heat. As soon as it's melted, add the sugars and cream. Cook 1 minute, whisking constantly. Add the milk and chopped pecans, cook 4 minutes more, whisking constantly. Reduce heat to medium and continue cooking and whisking 5 minutes. Add the pecan halves and vanilla and continue whisking and cooking until done, about 15 to 20 minutes longer (see NOTE above on tests for doneness). If mixture starts to smoke toward end of cooking, lower the heat. Remove pan from heat. Quickly and carefully drop the batter onto the cookie sheet by heaping spoonfuls, using the second spoon to scoop the batter off the first (or use ice cream scoop). Each praline should form a 2-inch patty about 1/2 inch thick. Cool and store in an airtight container, or wrap each praline in plastic wrap or foil. LAGNIAPPE: To clean the pot and utensils, boil water in the pot with the utensils in it. This will melt the batter off. This is a wonderful fall soup, and only 200 calories per serving. PREHEAT OVEN TO 350F. ON a baking sheet, toast the pecans for 10-to-15 minutes, checking from time to time to prevent burning. Toss occasionally. In a food processor, place the pecans, garlic and about 1/2 cup of the stock. Turn the processor on and, with the motor running, add stock until you have a creamy consistency. (The mixture will absorb the stock. ) Pass the pecan-stock mixture through a sieve into a saucepan and bring to a boil. Add the cream, season to taste with salt and pepper and serve. FOR DOUGH: CREAM BUTTER, CREAM CHEESE and vanilla together in a mixer or processor. Reduce speed to low and add the flour. Mix until just incorporated. Remove the dough, form into three balls and wrap in plastic wrap. Chill one hour before using. Uncooked dough can be frozen up to two months. Freeze uncooked balls of dough or freeze dough in pie tins. Makes three 10-inch pies. FOR FILLING: MIX PECANS AND BUTTER in a small saucepan over medium heat and cook until butter turns a golden color. Remove from heat and set aside. In a mixing bowl combine eggs, corn syrup, molasses, brown sugar and vanilla. Mix until smooth and then mix in the pecans and butter. Pour this filling into the pie crust and sprinkle with the chocolate chips. Place on the middle rack of a preheated 350F oven and bake until the center of the pie is set, about 35 to 40 minutes. Remove from the oven and let the pie cool before serving. Combine all ingredients in the order given. Select white bread and push start. Get ready for an unusual treat. Melt the lard, butter, or drippings in a large heavy pot over medium heat. add the onions and cook until they are translucent. Combine the meat with the garlic, ground chili, and cumin. Add this meat-and-spice mixture to the pot. Break up any lumps with a fork and cook, stirring accasionally, until the meat is evenly browned. Stir in the water and salt. Bring to a boil, then lower the heat and simmer, uncovered, for about 2 1/2 to 3 hours, stirring occasionally, until the meat is very tender and the flavors are well blended. Add more water if necessary. Taste and adjust seasonings. Melt the lard or bacon drippings in a large saute pan over medium heat. Add the meat to the pan. Break up any lumps with a fork and cook, stirring occasionally until the meat is evenly browned. Add the onions and garlic and cook until the onions are translucent. Stir in the salt, oregano, cumin, water, and tomatoes. Gradually stir in the ground chile, testing until you achieve the degree of hotness and flavor the suits your palate. Bring to a boil, then lower heat and simmer, uncovered, for 1 hour. Stir occasionally. Braise the meat in a large skillet. Add the water and bring to a boil. Add the ground suet and all the spices. Mix thoroughly. Stir every few minutes till your are sure the spices are blended and the meat is all well spearated. After that you just need to stir enough to keep it from sticking to the bottom of the skillet. Cook for 45 minutes to one hour. About 20 portions. from the "LBJ Barbecue Cook Book" by Walter Jetton, Caterer to the LBJ Ranch BTW, I bought this book when it first came out in 1965 for the list price of $1. Would not sell it today at any price. Posted by Al Martin $ Cook the pasta according to directions on the package; drain. While the pasta is cooking, heat the oil over medium-high heat in a 3-quart saucepan. Add the onion and garlic, and cook, stirring, until softened. Add the tomato, water,salt and sugar. Cook, stirring often, for 10 minutes. Add the broccoli, zucchini, sugar snaps, carrot and parsley. Cook, stirring until the vegetables are tender-crisp. Stir in the Parmesean. Serve over the pasta. Calories: 481 Protein: 17. 2 grams Carbohydrate: 81. 9 grams Fiber: 8. 7 grams Total fat: 10. 0 grams Saturated fat: 2. 1 grams Cholesterol: 3. 9 mg Sodium: 395 mg F Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 o<9- t PVhP9 Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Contributed to the echo by: Stephanie Dicamillo Originally from: "The Whole Chile Pepper" magazine, Dec. 1989 Penne Pasta with Sun-Dried Tomatoes and Chile Combine all ingredients, except the cheese and pasta, and let sit at room temperature for a couple of hours to blend the flavors. Cook the pasta in 4 quarts of boiling salted water until tender but still firm - 'al dente'. Drain. Toss the pasta with the sauce and cheese until well coated and serve. Serves: 6 Heat Scale: 5 $ In a bowl, mix 16 Tbsp. (2 sticks) of the butter with the pecans, egg yolks, garlic, cream, salt, pepper and goat cheese until well blended. Melt the remaining 2 Tbsp. butter in a large skillet over moderate heat. Add the chicken strips and cook for 4 to 5 minutes until the chicken is almost done. Reduce heat and add the pecan-butter mixture, stirring until the mixture melts and takes on a saucelike appearance. Toss in the cooked penne and serve. Serve 4 From: Pacifica Blue Plates Asbury Park Press 9/2/92 Shared By: Pat Stockett Drop tomatoes, briefly into boiling water to loosen skins and peel. Remove most seeds and chop coarsely. Slice scallops into thin rounds about 1/4-inch thick and place in bowl with lemon rind. Saute garlic in oil until pale golden and add the tomatoes, salt and hot pepper flakes. Simmer for 5 minutes. Boil a large pot of water, add salt and pasta. Cook for 7 to 9 minutes, until barely done. Drain and immediately add to sauce. Add basil, chopped parsley and scallops. Cover pot tightly and remove from heat. Let stand 4 minutes to cook scallops. Remove lid, stir in Parmesan and serve. * 2 teaspoons of dried basil can be used instead of the fresh stuff. In a large pot of boiling water, cook pasta until al dente (tender but firm). Drain and return to pot to keep warm. Meanwhile, in a large nonstick frying pan, heat oil over medium heat, stir in garlic. Add tomatoes and cook, stirring, for 3 minutes or until heated through. Transfer to pot with drained pasta, add olives, feta cheese, parsley and basil. Toss gently to mix. Sprinkle each serving with freshly grated Parmesan cheese. "This unusual combination for a sandwich makes a hit every time they are served. They taste best if prepared one day ahead. " In a medium bowl, combine everything but the bread and butter. Chill overnight. Spread butter on one side of each bread slice. Top with cheese-ham mixture and another buttered slice of bread. Note: Party rye slices can be used instead of conventional rye bread. Combine sugar, cream, and butter. Boil to soft ball stage (234 - 238 F). Remove from fire. Cool to room temperature. Beat until creamy. Add fruit, coconut, and nuts. Continue beating until mixture will hold its shape. Pour into well-buttered, shallow pan. Cut in squares. Mix all ingredients, except vanilla and nuts in saucepan & slowly heat to a boil, stirring constantly. Boil 1 min, a full rolling boil. Remove from heat and beat until lukewarm Add vanilla and beat until thick enough to spread. Spread on cake and sprinkle with nuts. Combine ingredients in small bowl. Let stand uncovered at room temperature for 1 hour, or refrigerate covered for 4 hour. Serve with Feijoada. VERA <**> IN 04/01/92 01:39 am REMOVE STEMS, SEEDS AND VEINS from ancho chiles, if using. Tear flesh into few large pieces, cover with 1 cup water in small saucepan and bring to boil. Simmer 20 minutes, then puree in blender. Heat oil in pan and add onions, bay leaves, cloves, coriander, parsley and garlic. Cook over medium heat several minutes until onions have begun to soften, then add salt, peppers and cabbage. Stir to combine and coat vegetables with oil. Add 1/2 cup water or stock, cover pan and cook over low heat 10 minutes. When vegetables have wilted, stir in 1/4 cup pureed chiles or 1 to 2 teaspoons chile powder. Add tomatoes, their juice and remaining water or stock. Bring to boil, then reduce heat, cover and simmer very slowly 30 minutes. When finished cooking, remove bay leaves and puree soup until completely blended. Return it to pan and season with salt, if needed. Add more chile if desired. Serve soup with swirl of creme fraiche and sprinkling of chopped cilantro. Preheat oven to 450-500F. Sift 2 cups of the flour with the baking powder, salt, pepper, and baking soda into a bowl. Cut in the shortening with a pastry blender or fork, or work it in with your fingers. Add the buttermilk to make a soft dough, mixing just until the dough holds together. Flour your hands. Pull of a piece of dough the size of a biscuit and dip the wet edge into the extra flour. The roll or pat into a biscuit. Place slightly touching, on a lightly greased baking sheet. Bake until golden golden brown. 8-10 minutes. You can purchase green peppercorns packed in vinegar at gourmet food stores and some supermarkets. MIX ALL INGREDIENTS TOGETHER. Refrigerate at least one hour before serving to allow flavors to develop. Makes 1 1/2 Cups .text `.data .idata .rsrc Dredge steaks with flour and press pepper into both sides of steaks. Cook in half the butter,all the oil then transfer the fish to a heated platter. Add rest of the butter and all the wine to the pan and stir quickly at the boil,then pour over the fish and serve. Simmer sugar, vinegar and peppers very slowly for 10 minutes stirring to be sure all sugar is well dissolved. Turn off heat and let stand for 30 minutes. Bring to a boil and add Certo. Boil 1 minute. Cool and stir with non-metal spoon 5 minutes. Check that it comes of the spoon in a ribbon or sheet. If not, cook it a bit more. Pour into jars and seal, or pour into freezer containers and freeze (that's what I do). Note: the peppers are seeded and sliced 1/4 inch thick with a knife or on a mandoline, for a marmalade effect. I like to use red and yellow peppers for color, or all green. Mixing red and green isn't as pretty as you might think it would be, as it makes the jelly browner. I have substituted home made pectin, which seems to work fine, if it is the same consistency as the Certo. It just tends to be pinker. I make that by boiling apple skins and cores in as little water as possible, with a lid on, and then cooling it and pressing the juice out through a sieve and saving it in a bottle in the fridge till I have enough. How much is enough? About a cup of the home made pectin, as I recall. If the stuff doesn't jell right I save it in the fridge, then later add more pectin and more sugar and cook it until it sheets right. --Helen Fleischer Soak pigtail and scald. Put cow heel to cook until tender. Put cut beef into pieces, remove large bones from cow heel, cut pig tail in serving sized pieces, and add cassereep, pepper and sliced onions. Cook until very tender, add pork. Season to taste, add sugar. Leave to stand for about four hours, reheat and serve. Chop the peppers and onions very fine and cover with boiling water and let stand for 5 minutes. Drain off the water and again cover with boiling water and let stand for 10 minutes more. Place in a muslin bag and allow to drain over night. Combine the vinegar, salt and sugar and bring to a boil. Add pepper mixture and cook for 20 minutes. Pour into sterilized jars and seal. Put in all ingredients in the order listed, select white bread and push start. NOTE: This recipe produces a light brown loaf with a unique spicy taste. Combine all ingredients and refrigerate in jar at least 24 hours. Makes 1 pint. t+h,` ,SVWU l$@j D$ Pj VPVWj L$ QPU Blend all ingredients. If necessary, add another tbs of milk to make a good dipping consistency. Cover, refrigerate at least 1 hour. Makes 2 cups Spicy as a Southwestern favorite should be. Serve hot with corn chips. T$ PQR Melt 3 tablespoons of the butter in a large heavy skillet over medium heat. Add half the garlic, half the onions, and all the green pepper and cook for 5 minutes. Make a large well in the center of the vegetables and place the ground beef in the center. Raise the heat and cook, stirring and scraping the skillet with a metal spatula. Gradually stir in the surrounding vegetables and cook until the meat is evenly browned. Transfer this mixture to a Dutch oven. Heat the vegetable oil and 1 tablespoon of the butter in the skillet. Saute the beef shoulder, a few strips at a time, over high heat until it is well browned. Transfer the strips to a plate as they are done. Lower the heat, then wipe out the skillet with paper toweling. Return beef strips to the skillet. Stir in the ground chile and cook 3 minutes over low heat. Transfer to the Dutch oven. Melt the remaining butter in the skillet over medium heat. Add the remaining onions and garlic and cook for 3 minutes. Stir in the tomatoes, sugar, and bay leaf and cook for 10 minutes. Transfer the mixture to the Dutch oven. Stir all the remaining ingredients except the beans into the Dutch oven. Bake, covered, in a 300' oven for 3 hours. Stir in the beans; bake 1/2 hour longer. (PhL` Servings: 4 * Pork loin chops should be about 3/4 inch thick (about 1 pound). Coat pork chops with Worchestershire sauce. Press pepper and thyme into chops. Arrange in circle in pie plate or baking dish. Cover with wax paper. Turning chops over midway through cooking, microwave on medium-low (30%) 14 to 16 minutes. Let stand 3 to 4 minutes. Serve immediately. Nutrient analysis per serving: 140 calories, 7 g fat, 52 mg. cholesterol, 67 mg sodium. Serving suggestion: Steamed seasoned green beans, sliced braised potato. SVWUt t$ WU Boil to soft ball. Drop on wax paper from spoon. t$ WU t$ WU LSVWh6 Mix milk, sugar, butter and salt in a pot. Bring to a full boil, then boil for 5 minutes stirring constantly. Remove from heat. Add marshmallows, chocolate chips, flavoring and walnuts. Stir vigorously until marshmallows are melted and thoroughly blended. Pour into 8 inch square pan. Chill. Makes about 2 pounds. Crush candy fine. Put with milk, salt and gelatine in top part of double boiler. Place over boiling water and heat, stirring ocassionally until candy is melted. Remove from stove, strain and turn into freezing try of refrigerator, chill thoroughly. Seperate eggs. Beat whites first to froth, add sugar gradually, beating it in, beat until stiff. Whip cream. Beat yolks until thick and lemon colored. Fold yolks into whites then cream. Last, folk in peppermint mixture, mixing well. Return to freezing tray, freeze, stirring occassionally. Serve with hot fudge sauce or devils food cake. Note: The eggs are NOT cooked in this recipe. It may pose a health hazard due to salmonella. Source: Mrs. Silver, Valley College Grange, Wayne County, OH For best results, follow the directions carefully to avoid undercooking the mixtures. No candy thermometer is necessary for this old-fashioned candy shop candy. Line 8 inch square pan with foil, butter foil. In small saucepan, combine water and pectin. Stir in baking soda. In medium saucepan, combine 1 cup sugar and corn syrup. Cook both mixtures over high heat until foam starts to disappear on pectin mixture and sugar mixture comes to full rolling boil (one that cannot be stirred down), about 3 to 5 minutes,stirring both constantly. Slowly pour pectin mixture into sugar mixture, stirring constantly. Continue to boil for 2 minutes, stirring constantly. Remove from heat; stir in peppermint extract and food color. Pour into foil-lined pan. Cool until firm. Remove candy from pan by lifting foil. With wet knife or scissors,cut into small pieces or desired shapes. Roll in sugar. Store loosely covered. Yield: 64 candies P In a medium bowl, beat eggs with milk, basil, salt, and pepper until mixed; set aside Heat the oil in a 10-inch nonstick skillet over medium-high heat. Add potato combination; saute 5 minutes. Add pepperoni; mix well. Pour egg mixture over potato mixture. Over low heat, cook the frittata until eggs set. Lift frittata with a spatula to allow ucooked eggs to flow underneath. Cover and cook 15 minutes. Remove pan from heat; sprinkle cheese around edge of frittata. Let stand, covered, 2 minutes, or until cheese melts. Arrange tomato wedges on top. Makes 6 servings. Place rice and chicken broth in a 3 quart saucepan. Bring to a boil. Reduce heat, cover and simmer for 20 minutes. Add remaining ingredients and simmer another 20 minutes. Serves 6. Contributed to the echo by: Pat Knox Peppy Beef Enchiladas In a skillet cook ground beef till browned. Drain well. Return to skillet. Stir in 3/4 cup picante sauce and cumin or chili powder. Cook 1 or 2 minutes more. If necessary, warm tortillas in a 350 degree oven for 5 minutes to soften. Spoon beef mixture near one edge of each tortilla and roll up jelly-roll style. Spray 13x9x2 pan with nonstick cooking spray and place tortillas in it, tucking ends in, if necessary. Spoon the 1/2 cup picante sauce over tortillas evenly and top with cheese. Bake in 350 degree oven 15 minutes or till cheese is melted and tortillas are heated through. Serves 4. Cut large cucumber lengthwise in quarters, then in 1" long pieces. Combine cucumber, garlic, if desired, and salt in a glass bowl. Cover with ice cubes. Let stand in a cool place at least 6 hours or overnight. Drain well. Combine vinegar, water, dill seed and crushed red pepper in a saucepan. Bring to a boil. Add drained cucumbers, return to boil. Cover and cook 2 min. Remove garlic cloves. Spoon into hot sterilized jars. Wipe jar rims. Seal. MY NOTE: this recipe did not call for processing in a hot water bath so I made 1/2 batch and kept them in the fridge. Similar recipe in Bernardin Guide to Home Preserving calls for processing 10 minutes at altitudes up to 1000 ft. Makes about 4 cups, each serving 1/4 cup, 1++ extra 2 g carbohydrate, 8 calories Preheat oven to 350 degrees. Grease and flour a 9 x 13 x 2" pan. Combine flour and sugar in a large bowl. Melt butter. Add cocoa and Pepsi Cola. Pour over flour mixture. Stir until well blended. Add buttermilk, beaten eggs, soda and vanilla. Stir in marshmallows. Mix well. Pour into prepared pan. Bake 40 minutes. Remove from oven and frost while still warm with Peanut Butter Frosting. Makes 20 - 2 x 3" servings. CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. f&9D w CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. CAKE: Preheat oven to 350 degrees F. Grease and flour 9 X 13 X 2-inch pan. Combine flour and sugar in large bowl. Melt butter, add cocoa and Pepsi. Pour over flour and sugar mixture, and stir until well blended. Add buttermilk, beaten eggs, soda, and vanilla. Mix well. Stir in marshmallows. Pour into prepared pan. Bake 40 minutes. Remove cake from oven and frost while still warm. FROSTING: Cream Butter, sugar, and peanut butter. Add milk and stir well. Add nuts. Spread over warm cake. Place frosted cake under broiler about 4-inches from heat source. Broil just a few seconds, or until topping starts to bubble. DO NOT scorch! Let cool at least 30 minutes before serving. Preheat oven to 350 degrees. Grease and flour 3 9" round cake pans. Combine cocoa and boiling water, stir until smooth, then set aside. Cream butter, gradually add sugar, beating well at mdm speed of an electric mixer. Add eggs, one at a time, beating well after each addition. Combine flour, soda, baking powder, and salt; add to creamed mixture alternating with cocoa mixture, beating at low speed of an electric mixer, beginning and ending with the flour mixture. Stir in the vanilla. Do not overbeat. Pour pans and ake 20 minutes or until a wooden pick inserted into the center comes out clean. Cool pans 10 minutes. Remove the cake from pans; cool completely. Spread filling between layers; spread frosting on top and sides. Chill until serving time. Filling: Beat whipping cream and vanilla until foamy. Gradually add powdered sugar, beating until soft peaks form. Chill. Yield: 2 c Frosting: Combine chocolate, half and half, and butter in a heavy saucepan; cook over mdm heat, stirring until chocolate melts (I used a glass measuring c and the microwave). Remove from heat; add powdered sugar, mixing well. Set saucepan in ice, and beat at low speed of an electric mixer until the frosting holds its shape and loses its gloss. Add a few more drops of half-and-half if needed to make spreading consistency. Yield: 2 1/2 c While turkey cooks (or the day before), cover the giblets, wing tips and neck bones with water in a large pot. Add onion, celery and parsley and simmer 2 hours. Strain broth and reserve for gravy. Pick meat from neck and wing tips; finely chop all giblets and meat. Pour turkey drippings into bowl; let stand a few minutes or chill in refrigerator until fat rises to the top. Skim off the fat. Larry Bibich v With your hands, blend the water into the ground meat. Season to taste with salt and pepper. Form into 4 patties, 1 to 1 1/2 inches thick. Do not pack too tightly. Grill or broil 4 inches from a high fire until browned and cooked to desired degree of doneness: approximately 3 to 5 minutes per side for rare, 5 to 8 minutes per side for medium and 10 minutes per side for well done. For the last 2 minutes of grilling, place the buns, cut sides down, on the grill to toast the interior surfaces lightly. Serve the burgers on the toasted buns. Per serving: 515 calories, 20 g carbohydrate, 30 g fat, 130 mg cholesterol, 355 mg sodium. Heat oven to 375 degrees. For crust,combine flour and salt. Cut in Crisco with pastry blender (or two knives) until flour is just blended into form of pea-size chunks. Add all of water. Toss lightly with fork until dough will form a ball. Press between hands to form 5 to 6" pancake. Flour rolling surface and pin lightly. Roll dough into circle and trim 1" larger than upside-down 9" pie plate. Loosen dough, carefully. Fold into quarters. Unfold and press into pie plate. Fold edge under. Flute as desired. For filling,cream butter and sugar in mixing bowl. Beat in eggs, syrup and vanilla. Stir in pecans. Pour filling into unbaked pie shell. Bake @ 375 degrees for 5 minutes. Reduce heat to 325 degrees. Bake for 45 minutes or until knife inserted in center comes out clean. Cool to room temperature before cutting. Makes one 9" pie. Pre Heat oven to 375 Degrees. Place Roast (Fat Side down) into Roasting pan that has a cover. Sprinkle with spices, add water, cover and put into Heated oven. Bake until done. Cooking Pork, usually 45 minutes per pound is sufficient While Baking, baste to insure that roast is juicy when done. Separate garlic cloves, but do not peel. Place all ingredients in a large heavy-bottom saucepan. Bring to a boil; cook for 10 minutes, stirring from time to time. Reduce heat to moderate and cook 5 minutes. Cool to room temperature. Transfer to a large glass or ceramic jar large enough to hold garlic and the liquid. Tightly seal. Refrigerate at least 1 month before serving. The garlic improves with age for as long as 15 years. Beat all pudding ingredients together - pour into covered casserole. Steam 1 1/2 hr. in covered container sitting in 1 1/2" of water - in 350 degree oven. Sauce: Boil sugar and water. Add salt and cornstarch - cook 2-3 minutes. Add egg yolk, beaten with lemon rind and juice. Stir slowly into sugar mix to avoid cooking the egg. Add butter. Beat white until frothy, but not stiff. Beat in 3 Tbl. sugar. Fold into sauce. Refrigerate in a covered container until ready to serve. Serve over persimmon pudding. Source: Maggie Gill (my mom) Courtesy of: Joann Pierce * Frozen chopped spinach should be thawed and well drained. ~------------------------------------------------------------------------- Place all ingredients in a blender bowl and process until almost smooth. Cover and chill until serving time. Makes 2 cups. You can buzz up this pesto in no time flat in a food processor or blender. Serve over hot, cooked spaghetti (this will dress about 1 pound), toss lightly to mix, then pass plenty of freshly grated Parmesan cheese. PLACE ALL INGREDIENTS in a food processor fitted with the metal chopping blade and buzz to a fine paste (about 1 minute nonstop). Makes 1 Cup Peel and cut up the garlic cloves. Rinse the parsley and remove the stems. Shake dry. Add everything to the blender in the order given. Blend on HIGH until the sauce is smooth. Refrigerate, covered, until needed. This makes enough sauce for 2 lbs of pasta or 8 servings. NOTES: You will need extra grated Parmesan cheese to sprinkle over the pasta that you have added the sauce to. Do this just before serving. Leftover sauce freezes well. Use to flavor soups, or on broiled meat or fish, or as a spread on toasted French Bread. Place spinach, pine nuts, garlic, and 1/4 to 1/2 tsp. of salt, if desired, in a food processor fitted with the steel blade or a blender jar. Pulse several times to begin chopping and blending the ingredients. Then turn on machine at high speed and pour in the olive oil in a steady stream. Blend until the mixture is a smooth paste. If you are using a blender you will have to stop and start the machine occasionally to give the ingredients a stir. When the ingredients are pureed, transfer to a bowl and stir in the cheeses. Blend thoroughly. For parsley pesto, substitute 2 c. of parsley for the spinach. Sift the dry ingredients togher into a bowl. Add the margarine and butter then beat with an electric mixer ot make crumbs. Reserve 1/2 cup of the crumbs for the topping. Add the milk, eggs and vanilla extract to the remaining crumbs and blend well. Make the topping. Grease a bundt pan well and put about 1/3 of the topping in the pan spreading evenly over the bottom. Add 1/3 of the batter and spread evenly over the topping. Add all of the remaining topping except 2 Tbls of the topping to the top of the batter. Top with the reamining batter spreading evenly. Top with the 2 Tbls of topping sprinkling evenly over the top of the cake. Bake in a preheated 350 degree F. oven for 45 minutes or until the cake tests done. Cool on a wire rack. Make cake according to directions on box. Heat milk, sugar, marshmallows. When marshmallows melt, add coconut. Split cake into 4 layers. Space layers with coconut mixture. Frost with chocolate frosting. Bake a deep chocolate cake mix in a large sheet cake pan. While cake is baking, mix together next three ingredients, milk, sugar and marshmallows. Heat until marshmallows are melted. Remove from heat and add 14 oz. coconut. Spread above mixture on slightly warm cake. FOR THE ICING: Cook until boiling. Take off heat and add 1 1/2 cup chocolate chips. Stir until chips are melted. Spread on cake. PREHEAT OVEN TO 400F. In a large pot of boiling, salted water blanch the cauliflower, until crisp-tender, about 5 minutes. Drain, refresh in ice cold water and drain again. Chop coarsely. Whip together the egg and cream and season with salt, pepper and nutmeg. Put the chopped cauliflower in the buttered gratin dish and pour the cream mixture over it. Sprinkle with grated cheese and dot with butter. Bake for 20 minutes until hot and crusty. This Thanksgiving soup has but 65 calories per serving. IN A LARGE SAUCEPAN, heat the oil over a low fire. Add the vegetables (including the fresh pumpkin, but not the canned), thyme and bay leaf. Reduce the heat, cover, and let cook gently for 8 minutes. Stir occasionally to keep the vegetables from browning. Add the broth and the pumpkin, if using canned; bring to a boil, reduce heat, and simmer, uncovered, for either 20 minutes (fresh pumpkin) or 10 minutes (canned pumpkin). Puree mixture in batches in a blender. Pour pureed soup through a fine strainer back into saucepan and return to boil. If it seems too thick, thin with a little hot broth or water. (Can be made to this point up to 2 days in advance and refrigerated, loosely covered. ) Before serving, reheat soup to boiling. Pour back into the blender and add the cottage cheese and powdered milk. Blend 20 seconds. Taste for seasoning. Ladle the soup into 4 heated soup bowls; sprinkle 2 tablespoons of the minced fine herbs over each. Serve immediately. System\CurrentControlSet\Services\MSNP32\NetworkProvider EnableRedial RedialTry RedialWait EnableImplicit DialUI VWPh0 Season pork with herbal salt and broil or fry til tender. Arrange pork in casserole dish with bananas or peaches. Add peach syrup if appropriate. In a frying pan, heat up curry slightly in olive oil. Add sour cream and soy sauce stirring well. Bring sauce to boil over medium flame and simmer for 5 minutes. Pour sauce over pork and bananas in casserole dish and cook in preheated 375 oven for 30-40 minutes or until done. Serve with white or brown rice. Heat cream to the boiling point; add white chocolate and stir with a wooden spoon until chocolate is completely melted and mixture is smooth. Cool 15 minutes and stir in Frangelico. Transfer to shallow dish and cool in refrigerator 2 hours. When filling is firm, remove by teaspoonfuls and roll into balls. Let sit for 30 minutes on parchment paper. Melt semisweet chocolate over hot water until half melted; remove from heat and stir with wooden spoon until completely smooth. Cool to 89 degrees. Place ground hazelnuts in a flat dish; dip white chocolate centers in semisweet chocolate, then roll in hazelnuts. Transfer to a baking sheet lined with parchment paper. Cover candies with plastic wrap and dry at room temperature overnight before storing in airtight container. ~QjQV }Sjih To quote the author Marie Cormier-Boudreau, "These pastries which resemble cinnamon rolls, have been made throughout Acadia for many, many years. Although they are usually given the colourful name Pet de Soeurs (literally nun's fart), they are also be called (sic) Rosettes, Rondelles, Hirondells, Bourriques de veilles, Bourriques de soeurs or Bourriques de viarges (Rosettes, Slices, Swallows, Old Women's Belly Buttons, Nun's Belly Buttons and Virgin's Belly Buttons. " Sift the dry ingredients together. Blend in the lard to form a coarse mixture. Gradually add the milk until a soft dough is formed. Roll the dough until it is fairly thin, although it should be thicker than a regular pie crust. Butter the dough with soft butter, cover with 1/4 inch of brown sugar and sprinkle with cinnamon. Roll the dough up like a jelly roll and slice into circles about 1/2 inch thick. Pour water into a casserole dish. Put the sliced dough into the casserole and bake at 375F for about 30 minutes or until the pets de soeur are golden brown. VARIATION: Cranberry jam may be substituted for the sugar and the cinnamon. Skin the breast of chicken and make a cavity in the side. Open the pocket and insert the slices of ham, cheese and truffles. Pass in seasoned flour, beaten egg and crumbs and fry in deep fat till golden brown for 6 minutes. pfffx pfffx pfffx pfffx wwwwx wwwwx Combine molasses and butter; heat and stir over low heat until butter melts. Remove from heat and cool to room temp. Stir together flour, brown sugar, soda, and spices in large bowl and set aside. Stir egg into molasses mixture, gradually stir in flour mixture until combined. cover and chill about 1 hour or until easy to handle. Divide dough into 12 portions; on a lightly floured surface, roll each portioninto a 10" rope, cut ropes into 1/2" pieces; place pieces 1/2" apart on an ungreased shallow baking pan. Bake at 350 for 10-12 minutes or until edges are firm and bottoms are lightly browned. Remove and cool on paper towels. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound together all the ingredients to produce a fine paste. PREHEAT OVEN TO 425F. Heat the oil in an oven-proof skillet over high heat, add the pheasant and brown well. Discard the cooking fat in the skillet, add onion, vinegar, tomato paste, chicken stock, salt, pepper and cinnamon. Bring to a boil, place in the oven, uncovered, and cook for 35 minutes. Remove from oven, remove the pheasant pieces to a platter and place the skillet over medium heat on the stove. Cook until the liquid becomes saucelike. Remove from heat, add the basil and whisk in the butter. Pour the sauce over the pheasant and serve. PREHEAT OVEN TO 350F. Heat the oil in a 12-inch oven-proof skillet over high heat on top of stove, add the garlic and saute until the skins are a medium golden color. Add pheasant and brown on both sides. If the garlic turns black, remove it from the skillet. When the pheasant is brown, replace the garlic. Without pouring off the fat, add broth and juice. Sprinkle with salt, bring to a boil and place, uncovered, in the oven for 50 minutes, turning once. TO MAKE CANDIED ZESTS: CUT THE LEMON ZEST into 1/4-inch strips and place in a small saucepan. Add sugar and water, bring to a boil over medium heat. Simmer gently until the water is nearly evaporated and zests look shiny and translucent. Strain zests, discard any extra syrup and set zests aside. Transfer the skillet with the chicken to the stove top, add the cream and place over high heat. Reduce the liquid until it has a shiny consistency. Arrange the pheasant pieces on a serving platter, scrape the garlic cloves and glaze over it and garnish with candied zests. Serve immediately. <0r=& <9w7& ?iuTj tSj"F Crust: Combine flour,salt and butter in bowl. Cut butter into flour. Add ice water;toss to form ball. Roll out to fit 12" pie pan. Sprinkle with cinnamon. Bake @ 400 degrees for 20 minutes. Filling: Mix filling ingredients together. Fill shell. Bake @ 450 degrees for 10 minutes. Then @ 350 degrees for 40 minutes. Topping: Sprinkle over pie. Bake 15 minutes. Buckwheat flour is the secret of the fine flavor, plus slow browning. Put meat in kettle, add 1 1/2 qts. water, salt and pepper. Simmer until meat is very tender. Skim fat from top, strain off broth and set aside. Remove meat from bones and chop it fine (do not grind). Pour broth into sauce pan, add meat, sage and mace and bring to boil. Combine cornmeal and buckwheat. Slowly stir 2 c. cold water into mixture. Add a little at a time to meat, keeping it simmering continuously. Stir until mixture reaches the consistency of soft mush. Lower heat so scrapple will not scorch (or cook over boiling water for 1 hour), stirring occasionally. Pour into two 9 X 5 X 3" pans, rinsed with cold water. Chill. To cook, turn scrapple out of pan and cut into 1/4" or 1/2" slices. Lay them so slices do not touch, in a cold, heavy skillet. Set over moderate heat, let brown slowly, but thoroughly on one side. Repeat for other side. It may take about 30 minutes to brown scrapple properly. For extra flavor - add 2 slices pork liver, chopped, with pork. Mort has always craved Philadelphia Sticky buns. the REAL THING. and I suddenly had a light bulb go off yesterday. so with thanks to Diana Lewis; (for the GREATEST sweet roll recipe) and my daughter Lois for her Upside Apple pie. I took the two and put them together. voila the best sticky buns since we left home. and EASY! The following is Diane's grandma's recipe. for the Breadmaker. Assembly for bottom follows. Make on dough cycle or on MANUAL. This dough also make excellent cinnamon rolls roll out dough into a rectangle about 1/4 to 1/8 inch thick depend on how many and how big you want to make them. Take 1 TBL of soft butter and spread all around leaving 1/4 inch of edge. Then sprinkle cinnamon all around as much as you want then take 1/2 cup brown sugar and sprinkle. You can also add the same amount of chopped nuts and raisins. Roll up into a log and cut off about 1-1/2 to 2 inches and place in a lightly greased pan. Let rise 45 minutes and bake 15 to twenty minutes at 350. when somewhat cooled drizzle on a glaze of powdered sugar, butter, vanilla extract and milk then devour. ASSEMBLY: I used a nine inch shallow quiche pan. butter very well. all over sides too. Place the pecans in the bottom of the pan and sprinkle with the brown sugar. Put the rolls on top of this mixture and bake at 375 degrees for about 20 minutes. WATCH carefully because ovens vary. Cool for EXACTLY 5 minutes and turn out. HEAVENLY!!! You can add the glaze but that is too much. and no self respecting Philly sticky bun would have a glaze. ENJOY! Put in crockpot. Cook for 6 to 8 hrs on LOW. Serve over rice. The original recipe used 1 chicken, cut up. Gaye's Notes: I used frozen, boneless chicken breasts straight from the freezer and reduced the water to 3/4 cup. This is the best "new" recipe I have tried in ages. Posted by Gaye Levy. hv-fj On a rack in broiling pan broil pork 6 inches from heat source until rare, 5 to 6 minutes; transfer to 3-quart saucepan. Add water, vinegar, soy sauce, garlic, and pepper and stir well to combine; bring to a boil over high heat. Reduce heat, cover, and let simmer until pork is fork tender, 30 to 40 minutes. Using slotted spoon, transfer pork to plate; set aside. Increase heat to high and cook pan juices, stirring occasionally, until liquid is reduced by half; remove from heat and reserve. In a 10-inch nonstick skillet heat oil over medium-high heat; add pork cubes and cook, turning meat frequently, until well browned on all sides, 4 to 5 minutes. Add reserved pan juices and stir well; cook until sauce is heated, about 1 minute. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. RPRWj Mix cream cheese, sugar, and vanilla at medium speed with elec- tric mixer until well blended. Add eggs, mix until well blended. Pour into crust 3. Bake at 350F 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with fresh fruit; drizzle with 2 Tb. melted strawberry jelly. RPRWj Combine cream cheese, milk and chocolate; stir over low heat until smooth. Blend in remaining ingredients. Serve over poached pears, ice cream or cake. Note this sauce can be refrigerated and then reheated. Makes 2 cups From Favorite Recipe Philadelphia Cream Cheese @ Aunt Pearl writes: "Phoebe Berkhalter and her husband, Farley, are little people. Walking into their house, with all their little furni- ture that Farley makes out in his workshop, is like a bad carnival ride. The little TV on the little handmade TV stand makes you feel like you're in Alice in Wonderland. I couldn't sit in the little chairs they have, so Phoebe served me this dish out on the front porch, where I felt less dizzy. She makes a little of it for Farley every Friday night. Here is the recipe in Phoebe's own words. " Kill one chicken and rip out its breast. Beat one egg lightly with a glop of milk. Add salt and pepper to mixture, and set aside. Wash off them breasts, throw 'em in a sack with flour, and I throw in four handfuls of crushed-up cornflakes. (that's probably one handful for big people. ) Shake 'em up good in the sack, but close it first. Heat 1/4 inch of olive oil in a medium skillet over a medium flame until a water drop thrown in sizzles right off. Take them breasts out of the sack, dip 'em in the egg mixture, and drop 'em in the skillet. Brown both sides. Remove breasts from skillet, pour off the oil, wipe out the pan, turn burner down real low, add about 3 tablespoons of margarine to skillet, and put breasts back in. Pour some cheap white wine over them breasts; season with lots of oregano and sweet basil. Put a lid on the skillet, then leave it simmering for 15 minutes or so while you read the funny papers. Spoon in cream of mushroom soup on top of them breasts, add some more oregano and basil, and replace the lid. Continue simmering for another 20 minutes. Eat them breasts with the mushroom goop in the pan spread over them. From Aunt Pearl's Cookbook: A Man's Cooking, by Joe Sears (We have had this several times, and it is terrific!!! In addition to the adjustments which we made to the basic recipe, as shown below, we served it over white steamed rice. We made these changes: Instead of putting the crushed corn flakes in the paper sack with the flour, I just added the salt and pepper to the flour. I crushed the corn flakes and placed them in a separate bowl. I first placed the chicken breasts in the bag, shook it well, then into the egg substi- tute (which we used instead of real eggs), and then into the bowl with the crushed corn flakes. Then, as Phoebe would say, "drop 'em in the skillet". I used about 4 to 5 ounces of white wine. We prepared two whole breasts, skinned and de-boned. For the two of us, we only ate one breast, one-half each. We had steamed rice and steamed mixed vegetables with the chicken. Please enjoy, and don't skimp on the oregano and basil. ) hz For appetizers with a lot of style but little fat, phyllo pastries are a natural. The paper-thin sheets of phyllo dough can be rolled, folded, shaped, seasoned, or filled in countless ways. In typical phyllo recipes, however, the layers of dough are freely brushed with melted butter; when baked, the butter keeps the thin sheets separate, producing a flaky--and fat-saturated--result. We developed a technique in which the leaves of phyllo are lightly coated with a blend of egg white and olive oil. During baking, the egg whites become crisp while the oil keeps the leaves separate. The low-fat technique has an unexpected and welcome benefit: the pastries turn out crisper and less oily than those made with pure fat, and filled pastires don't become soggy. Frozen phyllo (or filo or fillo) is available in most supermarkets; it is also sold fresh in some Greek and Middle Eastern specialty shops. One pound of dough averages 25 large sheets of pastry. Our recipes were devloped for full-sized sheets, either 14 by 18 inches or 12 by 17 inches. These appetizers work beautifully for entertaining because they can be prepared in advance and refrigerated or frozen. TIPS: Phyllo Dough is easy and fun to work with as long as it doesn't get soggy or dried out. To avoid these potential hazards: Thaw frozen phyllo in the refrigerator for at least 8 hours or overnight; this will prevent damp spots that could cause the sheets of dough to stick together. Remove phyllo from refrigerator, and leave unopened at room temperature for 1 to 2 hours. Clear a large work surface before removing phyllo from the box. Carefully unroll sheets onto a dry surface. Keep sheets of phyllo covered with plastic wrap or wax paper while you work; if the dough is left uncovered for even a short period of time, it dries out and breaks into flakes. Work quickly and with a gentle hand. From Eating Well, May/June 1993. Dash each ground cinnamon and ground cloves In 10-inch skillet heat oil over medium heat; add beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until onion is softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally, until flavors are well blended, about 20 minutes. Serve with rice or as a filling for tacos or tortillas. In a 10" skillet heat oil over medium heat; add ground beef and cook, breaking up large pieces with a wooden spoon, until crumbly. Add onion and garlic and saute until softened, about 5 minutes. Stir in the remaining ingredients. Reduce heat to low and cook, stirring occasionally until flavors are well blended, about 20 minutes. Serve over rice or as a filling for burritos or tacos. Sprinkle the salt over the chopped tomatoes and let stand over night. In the morning, drain in colander. Add the horseradish, spices and sugar and enough vinegar to cover, bring to a boil and cook for 20 minutes. Pour into sterilized jars and seal. Cook onion and garlic in oil in large saucepan or Dutch oven until tender, about 4 minutes. Stir in chicken; cook until chicken is no longer pink, stirring constantly. Sprinkle sage, cumin and salt over chicken; cook and stir 1 minute. Stir in picante sauce, beans, vermouth and bay leaf. Bring to a boil; reduce heat. Cover and simmer 10 minutes. Stir in green pepper and tomato; continue to simmer uncovered 10 minutes. Discard bay leaf. Ladle into bowls; top as desired and serve with additional picante sauce. Makes 4 servings, about 5 cups chili. Uniquely flavored with sage, vermouth and bay leaf, this prize-winning chili takes kindly to a wide range of favorite chili toppings. Great served over or under rice, too! From the Pace Picante Sauce Test Kitchens in San Antonio, Texas. Printed in the December 27, 1992, issue of the Simi Valley, CA, Enterprise. Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips. Enjoy! - Jeff Duke F hLeh$ SIft the flour, baking powder, and mixed spice; rub in the margerine and lard; add the sugar, currants and beaten egg. Mix in Milk to make a stiff dough and roll out 1/4" thick. Cut into 2" rounds and bake on a hot griddle until golden brown, after about 4 minutes on each side. British Cookery (BTA/BFPC) HEAT THE OIL IN A SOUP POT, add the onion and cook until soft, about 5 minutes. Add the sauerkraut, pickles, stock and ham hock. Cover, bring to a boil, reduce heat to low and simmer for 45 minutes. Season to taste with salt and pepper. Remove ham hock and serve. This soup is delicious when accompanied by sour cream and some fresh dill. f&9G,u Bring to boil the water, vinegar, and salt. Boil for 15 minutes. Remove all cloves from pickling spice or as many as possible. Wrap remaing spice in cheese cloth or tea holder and hang in vinegar mixture. Break off ends of asparagus and blanch for 1 to 1-1/2 minutes. Then plunge into ice water. Place in each jar 1 clove garlic and one hot chile pepper. Pack asparagus in jars standing on end, then pour brine into jars, making sure it is very hot at time to insure a good seal on jars. Store in pantry to 2-1/2 to 3 months before opening jars. Makes 4 quarts. &8,tR& <0r5& <9w/& t0Ht{3 Tie pickling spice ia a double-thickness cheesecloth bag. Stir together spice bag, sugar, vinegar, water and cinnamon stick in a large nonaluminum saucepan. Simmer, uncovered, 20 minutes. Add blueberries; simmer 3 minutes or just until berries become softened. Pour mixture into a large bowl. Cover and refrigerate overnight. To serve, remove spice bag and cinnamon stick and use slotted spoon to serve. If not using immediately, spoon into sterilized canning jars. Refrigerate. "Cabbage is a frequent constituent of pickles, but this is the first time we have had it pickled alone. This make a very sharp pickle - almost a condiment that might be used in place of horseradish. It is very good in an oyster cocktail sauce and may be used sparingly as a relish for meats. " White wine vinegar Cloves, mace and allspice Slice or shred the cabbage very fine. Put it into an earthen dish and sprinkle with the salt, mixing it in well. Cover with another dish and let it stand for twenty-four hours. Drain the cabbage and take enough vinegar to cover it. Add, for each pint, four whole cloves, two blades of mace and four whole allspice. Boil the vinegar for two minutes and pour over the cabbage. Seal in pint jars. This amount makes about three pints. The directions for sealing are to "cover it close with a cloth. Then tie it over with leather," but we find that the glass jar method is more satisfactory. Scrape and wash carrots. Boil until tender in water to which 1/2 teaspoon salt has been added per quart. Pack in sterilized jars. Fill jars to within 1/4 inch of top with sirup made by boiling together vinegar, water, sugar, and spices. TtPp,Ww@?!$ AaBbCcDdPpTtWw*#!,@$?;() issssii These pickles are often served as an accompaniment to grilled foods that are wrapped in lettuce and herbs at the table. You may also substitute daikon, radish, turnip, cucumber, garlic, etc. Peel the carrots; cut crosswise into 1/8-inch rounds. Combine the vinegar, sugar, salt and 1/2 cup of water in a small saucepan. Bring to a boil. Remove and let cool to room temperature. Add the carrot rounds to the mixture and marinate for at least 1 hour. Drain the carrots before using. Pickled carrots can be stored in a covered jar and refrigerated for 2 to 3 weeks. Mote: For a more appealing presentation, you can try carving the carrots into decorative shapes before slicing. Yield: 2 cups. Wash cherries and set out on paper towels to dry. In heavy saucepan or preserving kettle, combine water, vinegar, sugar and salt. Bring to a boil, stirring until sugar is dissolved. Pack cherries into hot, sterilized jars. Ladle syrup over top, leaving 1/8 inch headspace. Seal immediately in 8oz jars and process 10 minutes in boiling water bath. Makes about 8 cups. Select firm, well-ripened crab-apples. Wash. Do not pare or remove stems. Remove blossom ends. Prick skins to prevent fruit bursting. Cook slowly, until tender, in a pickling sirup as for pickled peaches. The Household Searchlight f Boil young beets until tender. Skin and cover with liquid made by combining the brown sugar, vinegar, water, a small piece of cinnamon, and 3 or 4 whole cloves. Let beets stand in this mixture for several days. Remove and add whole hard boiled shelled eggs to the liquid and let pickle for 2 days before using. Wash the garlic heads in cool water. Trim the stem end without cutting into the cloves and set aside. Combine the vinegar, sugar and salt in a small saucepan and bring to a rolling boil. Stir and boil for 1 minute. When the sugar and salt are dissolved, reduce the heat and simmer gently until slightly thickened, about 5minutes. Remove from the heat and cool to room temperature. Place the garlic in a jar or crock with a tight fitting lid and pour in the pickling brine to immerse the garlic completely. Seal tightly and store in a cool, dark place for 2 to 3 weeks before using. Makes about 1 quart. Typed by Syd Bigger. &8-tI =0rV& <0rW& Select bunches of firm, ripe grapes. Wash. Do not remove stems. Pack in sterilized jars. Care must be used to avoid crushing the grapes. Make a sirup, using 3 cups sugar to 2 cups vinegar. Boil mixture 5 minutes. Pour hot sirup over grapes. Seal. These grapes, if stored in a dark place, will retain their color. They may be used for garnishing. The Household Searchlight Pack the tomatoes in quart jars, either whole or cut in half Combine water, vinegar, salt, dill and cook 5 minutes. Fill jars within 1/2 inch from top and seal. NOTE: Jars should be hot when you fill with the tomatoes as it assures the jars will seal properly. Sterilize pint or half pint canning jars. Into each jar, place a clove of garlic (optional), and a sprig of Mexican oregano (also optional, but highly recommended). Pack the washed peppers into the jars. For a hotter product, prick each pepper a couple of times with a fork (I don't know why, but it seems to work). Fill the jars with boiling vinegar to cover the peppers well. My grandmother never processed these, just stuck them on the shelf for a couple of months to marinate. On the rare occasions when I've made 'em, I keep the jars under refrigeration, just to be sure. Please note I am NOT a canning/preserving expert -- have done VERY little of this (got my fill of it as a kid). I've only made these a couple of times as an adult, and they turned out fine, but surely there are more expert opinions out there. Mix the Salt, spices, Sugar and Garlic together. Rub into the meat thoroughly. Set into a pan, cover well and put into the refrigerator turning once a week or more. To cook, put into cold Water and bring to a bOil. Discard the first Water and cover the meat again with more cold Water, bring to a bOil and reduce the heat simmering gently until tender. 1-Combine lemon juice and water in a large saucepan. 2-Add mushrooms and salt and bring to a boil. Simmer 5 minutes. 3-Drain and pour vinegar over. Cover and let stand 10-12 hours. 4-Drain mushrooms and reserve vinegar (vinegar can be used one more time pickling mushrooms or use in salad dressings or cooking). Place mushrooms in sterilized half-pint jars. 5-Divide herbs into 4 portions and add to jars. Cover with olive oil. 6-Process in boiling water bath 20 minutes. Method: cover nasturtium pods with salted water for three days, changing water daily. Drain and dry them. Put spiced vinegar ingredients in a saucepan. Boil hard for 10 mins then allow to cool. Put pods in a jar layered with a few tarragon leaves and plenty of horseradish. Strain cold vinegar over seeds and cover. This makes about 4 kg of pickled pods. enough to last a lifetime I should think! fresh okra dill seed hot red peppers hot green peppers garlic cloves Place 1/2 t dill seed in bottom of each sterilized qt jar. Pack washed fresh okra as tightly as possible in each jar being careful not to bruise the okra. Add 1/2 t dill seed, 1 hot green pepper, 1 hot red pepper and 1 clove of garlic to each jar. Bring to boil the vinegar, water, and salt. Cover okra with hot mixture. Seal jars and allow to stand two weeks. Serve icy cold. Thats just the way it is written Michelle, hope it works for you! Peel the onion and cut it crosswise into very thin slices (about 1/8 inch). Toss the slices with the salt in a bowl and let them sit for 5 minutes. Stir the sugar and vinegar together in another bowl until the sugar dissolves. Remove the onion slices from their bowl and gently squeeze out the juices. Add the onions to the vinegar-sugar mixture and set aside for 2 hours or longer. The onions will keep in a covered bowl for about a week. Drain before serving. From "The Cooking of Singapore", by Chris Yeo and Joyce Jue, 1993, Harlow & Rattner. Posted by Stephen Ceideberg It is best to cut the meat into 4-6 lb pieces. Have a barrel ready and spread a layer of Salt on the bottom. Rub ea ch piece of the meat with a mixture of Salt and Pepper and pack down in layers, covering ea ch with a layer of Salt. The top layer should be of Salt. Let stand overnight. In the morning pour on the brine made by mixing all of the ingredi- ents together, using 1 recipe for ea ch 25 lb s of meat. (Dissolve the ingredients in the 2 gallons of Water stirring until the Salt is dissolved. Test with an Egg; if it floats, fine, if not, add more Salt. ) Pour over the packed Salted meat and if necessary pour on more Water to cover the meat. Invert a dish over it and put a heavy weight on it, to be sure that the meat will not float. It may be used in 2-3 weeks. For 100 lb s of meat double all of the ingredients. Scald, stone & slice the peaches. Put the vinegar into the pan with the remaining ingredients. Stir over a low heat to dissolve the sugar. Bring the vinegar to a boil. Cover & simmer for 15 minutes. Put in the peaches & simmer uncovered for 2 minutes. Lift out the peaches with a slotted spoon & place them in warmed pickling jars. Boil the vinegar for 10 minutes to thicken it. Pour the vinegar over the peach slices. Cover immediately & seal. Let stand for 3 weeks before using. Peel peaches and stick a clove in each. Mix the sugar, vinegar and water and bring to a boil. Add enough peaches to be covered by syrup. Cook until a straw pushes easily through to the pit. Pack into hot sterilized jars, fill with hot syrup and seal the jars. Process 25 minutes in a boiling water bath. Makes about 3 quarts. ;D$(t E;l$ t$(PhQ Any good preserving pear may be used. Slice and remove core or pickle whole; the latter method is preferred when Sickel pears are used. Peel pears. Put spices in a small cheese cloth bag and add to the vinegar and sugar and bring to a boil. Add pears and cook until tender. The pears will look clear when tender. Remove them with a spoon and place them in sterilized jars. Boil the syrup until it becomes thick, the pour it over pears and seal. Wear rubber gloves to prevent burning hands. Cut two small slits in each pepper. Dissolve salt in 4 quarts water. Pour over peppers and let stand 12 to 18 hours in a cool place. Drain; rinse and drain thoroughly. Combine remaining ingredients; simmer 15 minutes. Remove garlic. Pack peppers into hot jars, leaving 1/4" (6mm) head space. Remove air bubbles. Adjust caps. Process half-pints and pints 10 minutes in boiling water bath. Yield: about 8 pints. Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving OB olive oil (optional) Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies. Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them. Cover jars and process for 15 minutes in a boiling water bath. From The Time Life Good Cook Series - Preserving u(h02B Lip-smacking, tangy, chewy, and exotic, these morsels go perfectly with drinks before dinner, and very well without drinks at any time. Boil 2 quarts of the water with the alum for 5 minutes, then remove from the heat and allow to cool. Boil the vinegar with the sugar and salt for a few minutes, or until the sugar is completely dissolved. Remove from the heat and cool. Boil the remaining 2 quarts water and drop in the pigs' ears. Boil for 20 minutes. Remove the pigs' ears and cut them into lengthwise slices 1/4 inch wide. After the sliced pigs' ears have cooled, return them to the alum water to soak for 2 hours, then drain and rinse under cold water. Dry lightly. Place the pigs' ears in a jar, pressing them down. Pour in enough cooled vinegar mixture to completely cover the contents of the jar. Refrigerate. NOTE: This can be eaten after 3 day and will keep for several weeks in the refrigerator. Yields 2 quarts h Split the pigs' feet, scrub thoroughly and cover with cold water. Add the vinegar and bring to a boil. Skim off the top. Add seasonings and boil slowly for 2 hours. Cool in liquid and serve cold. Pickled Plums Use 5 pounds plums; wipe with damp cloth and prick several times with large needle. Boil 5-2/3 cups sugar, 1 quart vinegar and cloth bag contining 1 ounce whole cloves, 1 ounce allspice berries, 1 ounce mace and 2 ounces stick cinnamon; pour over plums and let stand overnight. Drain again, cook syrup point, remove spice bag, pack in clean hot jars and seal at once. Approximate yield: 5 pint jars. This recipe was printed before it was recommended to water bath everything, but between the fruit and the vinegar, I wouldn't think it would be over 10 minutes. Damson Plum Conserve Use 2 pounds plums, pitted and chopped, 1 orange, chopped and cooked 20 minutes in 2 cups water, 1/2 cup raisins and 3 cups sugar. When thick, add 1/4 cup chopped walnut meats. Approx. yield: 6 (6 oz. ) glasses. Plum Butter Use 4 pounds plums; add 2/3 cup sugar for each cup pulp. Approximate yield: 1 1/2 quarts butter. Plum Surprise 2 large oranges 1/4 cup honey 12 plums 1/2 cup shredded coconut 1 cup heavy cream, whipped Peel oranges and cut each in 6 slices. Cut plums in quarters, removing pits; roll in honey, then in coconut. Arrange a slice of orange on each of 6 desert plates; place 4 plum quarters on top and top with cream. Cover with orange slice, top with cream and garnish dish with 4 plum quarters. Yield: 6 portions. Brandied Plum Sauce Stew washed plums or prunes in water to cover about 10 minutes, or until soft, adding sugar to taste when half done; to 1-1/2 cups sauce, add 2 tbsp. brandy and serve on ice cream or other desserts. Frozen Plum Pudding 1/4 cup currants 3 tbsp. shredded figs 1/4 cup seeded raisins 1/2 cup maraschino cordial 1/4 cup finely shredded citron 3 tbsp. blanched chopped almonds 12 maraschino cherries, chopped 1 quart chocolate ice cream 3 tbsp. shredded dates Wash currants, add raisins, and steam or simmer in small amount of water 5 minutes, or until plump; drain and cool. Marinate all other fruits in maraschino cordial 6 hours; combine fruits and nuts, and mix into ice cream. Turn into freezing trays of automatic refrigerator and freeze 2 to 4 hours, or until firm. Approximate yield: 3 pints. Sorry about this one. I had it all typed in and realized that there aren't any plums in it. Red Plum Ice Cream 8 red plums 1 tsp. gelatin 3/4 cup sugar 2 tbsp. cold water 1 1/2 cups water 2 tbsp. lemon juice 2 tbsp. corn syrup 1 cup heavy cream, whipped Cook plums with sugar and water about 15 minutes, or until soft; remove stones and force pulp through sieve. Add corn syrup and gelatin, softened in cold water, and stir over heat until dissolved; cool. Add lemon juice and fold in cream; turn into freezing tray of automatic refrigerator with temperature control set at coldest point. Freeze 2 to 4 hours, or until frozen to the desired consistency, stirring once during freezing. Approximate yield: 6 portions. From the "Japanese Country Cookbook, " by Russ Rudsinski. Use greens fresh from the garden or from a top-grade produce store, saving radishes or another use. Wash greens, discarding any bits that don't look fresh. Chop coarsely. Combine in a bowl with the salt, sugar and water. Allow to sit 30 minutes to several hours in the refrigerator. Just before serving, drain and squeeze dry in a kitchen towel. Place in small serving bowl and add soy sauce to taste. PER SERVING: 5 calories, 0 g protein, 1 g carbohydrate, 0 g fat, 0 mg cholesterol, 198 mg sodium, 0 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. Shred red cabbage rather fine and sprinkle generously with salt. Set aside in a cool place to stand for 30 hours. Drain all moisture from cabbage, and then place it in the sun, allowing to remain for several hours. Use sufficient vinegar to cover the cabbage, adding 1 cup of sugar to every gallon of vinegar, and a small quantity of each of the spices. Boil this together for 7 minutes and pour over the cabbage. Put in stone jars, cover and store in a cool place. CloseHandle CreateThread Prize winning recipe Wash fresh string beans. Remove strings. Cover with water to which 1/2 teaspoon salt has been added per quart. Cook until tender. Cover with a pickling sirup made of vinegar, sugar, and spices. Boil 10 minutes. ReadFile EnterCriticalSection LeaveCriticalSection ReinitializeCriticalSection DeleteCriticalSection CopyFileA GetPrivateProfileStringA KERNEL32.dll DestroyMenu EnableMenuItem GetSubMenu LoadMenuA SendMessageA LoadStringA * available in Asian markets or natural foods stores, or use white vinegar A vinegar made from umeboshi plums lends the vegetables a rosy hue, that contrasts with green lettuce leaves. In a medium bowl, toss together the radishes, cucumber, carrot and salt. Let sit at room temperature 2 hours. Press vegetables gently in a colander, to drain off liquid. Return vegetables to bowl. In a saucepan, bring the vinegar and water to a boil. Cool, then pour over vegetables. Cover bowl with plastic wrap and refrigerate 24 hours. To serve, arrange chilled pickled vegetables on lettuce leaves. From an article by Mary Carroll in The San Mateo Times, 5/25/93. NextA SetWindowPos WinHelpA CharPrevA RegisterClipboardFormatA TrackPopupMenu GetCursorPos GetDlgItemInt SetClassLongA LoadIconA GetLastActivePopup IsWindow IsWindowVisible ReleaseCapture SetCapture USER32.dll GetStockObject CreateFontIndirectA DeleteObject GDI32.dll RegCloseKey RegQueryValueExA In a small bowl, mix all ingredients. Store in a small, airtight jar up to 2 months. comdlg32.dll PropertySheetA CreatePropertySheetPageA COMCTL32.dll SHGetMalloc SHChangeNotify ShellExecuteExA DragQueryFileA SHELL32.dll RasGetConnectStatusA RasEnumConnectionsA RasHangUpA RasSetEntryDialParamsA RASAPI32.dll PREHEAT OVEN TO 375F. Combine buttermilk and pepper in ceramic bowl or baking dish. Remove skin from chicken and place chicken in buttermilk. Cover and refrigerate 3 hours, turning once. Place flour on plate. Remove chicken from buttermilk, pat dry and dredge in flour. Fill large, heavy skillet with 1-inch oil. When hot, add chicken without crowding and fry, turning once, until golden on both sides. You may have to fry in batches. Remove pieces as they are done and drain on paper towels. Arrange chicken on rack in roasting pan. Bake 10-to-15 minutes or until chicken is well done. Let chicken cool to room temperature before refrigerating or packing into picnic hamper. Juice of 1/2 small lime Salt Mix tomatoes, onion, cucumber, radishes, cilantro and chilies. Squeeze lime juice over vegetables. Add salt to taste; stir. Serve immediately or refrigerate. Makes about 2-1/4 cups. Mix all vegetables and herbs with the ice water, add salt and lime juice to taste. Don't stir too much! This salsa is almost a relish and should be kept crisp, never mushy. Good with everything. Mix all ingredients together. Can be served right away ro chilled for several hours. It is best the same day because of the fresh tomatoes, but keeps well for several days. Yields 2 cups. Serve as a relish or better yet, as a condiment on fajitas. PjtQS Combine ingredients and mix well. Allow refrigerated sauce to come to room temperature before serving. The Whole Chili Pepper From the collection of Jim Vorheis Combine dry ingredients and cut in shortening. Disolve baking soda in the boiling water and add, continuing to mix with a knife. Mold with the hands and shape into a long wedge. Slice off and bake in a 400F oven for 10 minutes. Add water. Blend with a pastry blender. Should hold its shape when squeezed. Roll into 20 balls and wrap in wax or plastic paper. Drop in a sealable plastic bag for freezer. Makes 20 pie crusts. To Thaw: Put into a microwave on high for 20 to 30 seconds, turning over once during thawing process. Easy to roll out. Preheat oven to 325 degrees. With an electric mixer,beat the egg yolks on high speed until thick and light in color. Turn off mixer and add the condensed milk,Mix on low speed. Still on low speed,add half the lime juice,cream of tartar and then the remaining lime juice. Mix until blended. Pour into prepared crust and bake for 10 to 15 minutes or until the center is firm and dry to the touch. Freeze for at least 3 hours before topping with meringue. To make meringue,heat the egg whites and sugar in the top of a double boiler,stirring frequently,to 110 degrees. Beat on high speed until stiff peaks are formed. Top the frozen pie and return it to the freezer until ready to serve. It keeps for several days. Cook 4 large potatoes. Mash and add 1/4 lb. white American cheese. Cook 1/2 box lasagna noodles and drain. Grease an oblong pan with butter. Add a little milk to prevent sticking. Fry 2 large onions in butter. Layer noodles and potatoes. Top with onions. Bake at 350 degrees for 35 minutes. Mix all together well, and put in greased and floured pan (9x13) Bake at 350 degrees for 35 minutes. Topping 1 Large can crushed pineapple, with juice 1 package instand vanilla pudding (disregard instructions on box) 1 9 oz Cool Whip Stir together with spoon until thoroughly mixed. Spread on cake. Keep refrigerated. CREAM BUTTER AND SUGAR together until very soft. Then carefully blend in the ground almonds, salt, vanilla and flour. The dough will be rather firm. Cut off pieces about the size of prunes and roll them into little cigar-shaped pieces about 1/2-inch thick. Roll these in the chopped pine nuts and bend them into a half-moon shape. Place these 1-inch apart on greased baking pans. Bake at 350F for 15-to-20 minutes. The crescents should not be browned. Cool about 5 minutes, then strew with a little granulated sugar or brush with heavily sweetened milk. NOTE: For reasons never adequately explained, cake and other baked foods need more flour on some days than on others. F(f&9E u> Q 1) Combine all ingredients in a saucepan, bring to a boil, and simmer for 30 minutes to 1 hour, until all the liquid has disappeared. 2) Let cool, and transfer into a jar. Add a little more honey if you desire a sweeter taste. * Plums should be drained, pitted and finely chopped. ~------------------------------------------------------------------------- Cook onion in margarine in 2-quart saucepan stirring occasionally, until tender, about 2 minutes. Stir in remaining ingredients. Heat to boiling; reduce heat to low. Simmer, uncovered, 15 minutes, stirring occasionally. Makes about 2 cups of sauce. Pare and quarter apples. Remove seeds. Combine with an equal amount of plums. cover with water and cook until fruit is soft. Rub through a sieve. Add 1/2 as much sugar as fruit pulp. Simmer slowly, stirring frequently, until thick. Cook all except sugar. Add sugar to dissolve. Cook and bottle. This is a recipe I used to make up in a restaurant I worked in when we had a glut of blood plums. It is pretty simple but good, especially if left to mature a while in the bottle. Wash oranges, remove seeds and grind. Pit the plums and cut in quarters. Combine the oranges and plums and add the sugar and raisins. Simmer about 1-1/2 hours. Add the walnuts and cook about 45 minutes longer. Pour into sterilized jars and seal. PWh\"B Mix the suet, sugar and bread crumbs together. Add eggs and beat. Sift together all the dry ingredients. Combine the raisins, currants, nuts and fruit peel and sprinkle with 1/2 cup of the sifted dry ingredients. Add oraange juice to suet mixture; then add the milk and rest of dry ingredients alternately. Mix thoroughly. Stir in the fruits. Fill greased pudding molds about 1/2 full; cover tightly and steam for 3 hours. Serve with any desired pudding sauce. Pare and core apples. Chop apples, onions, and plums. Combine all ingredients. Cook slowly, stirring frequently, until thick. "Plymouth Succotash is distinguished from the more familiar form by the addition of meats. It was served in a number of Plymouth (Massachusetts) households once a year, on December 21, in celebration of the date on which the Pilgrims landed. " Soak beans overnight. Drain, cover with fresh water, and cook about 2 hours or until very tender. Drain and work through a sieve or blend in an electric blender. While the beans are cooking, put chicken (cut into serving pieces), corned beef, salt pork, and water in a large kettle. Cook about 2 to 2-1/2 hours or until beef is tender. Stir in bean puree, sliced potatoes, diced turnips, and hominy. Serves 10 From: The American Heritage Cookbook Shared By: Pat Stockett Place chicken between two sheets of heavy-duty plastic wrap; flatten to 1/4 inch thickness using a meat mallet or rolling pin; set aside. Combine Chablis and next 5 ingredients in a large skillet; bring to a boil over high heat. Arrange chicken in a single layer in skillet; cover, reduce heat, and simmer 15 minutes or until chicken is tender. Remove chicken to serving plate; keep warm. Combine cornstarch and water; stir into skillet. Bring mixture to a boil; boil 1 minute, stirring constantly. Pour sauce over chicken. Yield: 4 servings (169 calories per serving) 27. 5 grams protein, 1. 7 grams fat, 10 grams carbohydrate, 66 mg cholesterol, 374 mg sodium, and 26 mg calcium In a large frying pan, heat oil over medium heat. Add scallions and cook until lightly browned, about 3 minutes. Add garlic and hot pepper sauce; cook 1 minute. Add tomatoes, vinegar, bay leaf, cloves, Worcestershire, saffron, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 15 minutes. Place chicken on top of sauce, cover, and simmer 15 to 20 minutes, until chicken is tender and opaque. Prep: 15 minutes Cook: 30 minutes M Salt and freshly ground pepper 1. In a large nonaluminum saucepan, bring broth, wine, and tarragon to a boil; reduce heat to a simmer. Add chicken breasts and poach them 15 to 20 minutes, until chicken is cooked through but still moist and tender. With a slotted spoon, transfer chicken to serving platter; keep warm. Reserve poaching liquid. Stir dissolved cornstarch into poaching liquid. Bring to a boil, stirring constantly with a wire whisk. Continue cooking and stirring until the sauce thickens. Season with salt and pepper to taste. Pour over chicken breasts and serve. Prep: 5 minutes Cook: 25 minutes 8NB Preheat oven to 350 degrees. In small skillet heat chicken stock and saute onion, mushrooms and apple until onion is translucent. In small bowl or cup pour boiling water over raisins. Set aside a few minutes until raisins are "plumped". Drain. Stir raisins, breadcrumbs, parsley, and seasoning into mixture in skillet. Cut a deep pocket in each pork chop. Fill with stuffing and secure with wooden picks. In skillet coated with non-stick spray, brown chops quickly on both sides. Place chops side by side in small baking dish. Pour in a little water (just enough to cover bottom of dish) Cover and bake 35 to 45 minutes, ot until done. Serve chops with applesauce. Makes 2 servings (about 246 calories per serving) *I have a terrible time cuting pockets in meat, so I always ask my butcher to do it for me. ;-) Recipe from the Deal-A-Meal Cookbook | The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc. the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp. Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. Bring 1-3/4 pints salted water to the boil. Reduce the heat to low and add the grain as though you were making porridge: let the polenta trickle slowly through your fingers and stir the contents of the pan very vigorously all the time to prevent lumps forming. Cook over the gentlest possible heat for about 20 minutes, stirring more or less continuously - like porridge and semolina, polenta is a great sticker. The mixture is ready when it begins to come away from the sides of the pan, is perfectly smooth and so thick that your wrist aches from stirring. Away from the heat beat in 1 tablespoon oil, the stoned olives if using them, and some salt and pepper. Use the remaining 1 tablespoon oil to grease the interior of an 11-12 inch frying pan. Turn the polenta into the frying pan, pack it down smoothly and level the top with an oiled spoon. Set aside for a couple of hours until the polenta is cold and solid. Loosen it with a palette knife, turn it out of the pan and cut into 6-8 wedges. To make the sauce, chop the onion finely and sweat it in the oil for 10-12 minutes. Add the roughly chopped tomatoes and their juices, several cloves of finely chopped garlic and a little bouquet of rosemary, bay and thyme, or plenty of well-flavoured herbs of your choice. Let the mixture bubble away gently for 40 minutes or so, just stirring occasionally, until reduced to a rich and fragrant sauce. Remove the bouquet of herbs, season with salt and pepper and add extra fresh chopped herbs to taste. Fry the wedges of polenta in very hot olive oil or unsalted butter, or a mixture of the two, for 4-5 minutes on each side until lightly crusted and heated right through. Serve piping hot with the garlicky tomato sauce, and with a bowl of olives or grated Parmesan if you wish. In the Veneto polenta sometimes accompanies small silvery fried fish, or a dish of Fergato alla Veneziana. Quail or other tiny game birds threaded on to skewers and cooked on a spit, or a saute of chicken livers, and grilled sausages, are other good choices but polenta can be served on its own just as well. Start sourdough starter at least 3 days before baking: Combine the cold water, rye flour, and yeast in a bowl. Mix well; it will be lumpy. Pour the mixture in a clean bowl, cover with a cloth, and refrigerate for 3 days. Remove the starter from the refrigerator 2 hours before beginning to make the bread. Transfer the starter to a large bowl and add the warm water, yeast, flours, salt, cornmeal and caraway seeds and mix until smooth, 5 minutes. Divide the dough in half. Shape into 2 even rounds. Place each round in a lightly greased bowl, cover with a clean cloth, and set aside to rise in a warm place until doubled in size, about 1-2 hrs. Place a roasting pan on the bottom of the oven and fill with hot water. Preheat the oven to 400F. Sprinkle a baking sheet with corn- meal. Dampen your hands and reshape the bread into even round mounds. Place the loaves on a prepared baking sheet. Bake the bread until crusty, about 2 hours. If the water in the roasting pan runs low during the baking, replenish it to provide the bread with steam heat. Cool, or serve warm. Makes 2 large loaves. "Guatemalan Chicken in Tomatillo Sauce" * chicken may be skinned 1. Saute onion, green onions, bell pepper and jalapeno with the cumin in vegetable oil until onion is softened. Add the bread and tortillas and cook together over medium heat, stirring for a few minutes so that the bread and tortillas do not burn. Add the tomatillos and broth and reduce heat. Let simmer for 10 to 15 minutes, uncovered, or until tomatillos are tender. If using canned tomatillos, cook for only 5 minutes. Add the chicken pieces and cilantro and continue cooking, covered over low heat, until chicken is tender, about 40 minutes. Season with lemon juice, and salt and pepper to taste. Serve immediately, topped with spoonfuls of cool sour cream. Melt butter in a large baking pan. Combine flour and seasoned salt. Dredge chicken pieces in flour mixture; arrange in baking pan, skin side down. Bake at 350 degrees for 40 minutes; turn and bake 20 minutes longer. In a saucepan combine orange juice, lemon juice, sugar, cornstarch, soy sauce and salt; cook until mixture thickens. Gently stir in papaya and pour mixture over chicken. Bake 10 minutes longer. Cut pork into bite-sized cubes. Heat oil in frypan. Stir-fry pork until lightly brown. Drain pineapple. Set chunks aside. Combine pineapple liquid, soy sauce, ginger and pepper. Pour over pork. Cover and simmer 20 min. Blend together cornstarch and water. Stir into pan juices. Bring to a boil, stir and cook about 3 min. until sauce thickens. Stir in pineapple chunks and green pepper. Cook 2 to 3 min. longer, stirring until mixture coats and glazes pork cubes. Garnish with coconut. Mix together and cover. Leave in jar until all oil is absorbed. Shake the jar occaisionally to mix the oil in well. Use as a pomander to scent drawers, etc. Contributed to the echo by: Debra Heng POOR MAN'S LASAGNE Brown beef, onion and green pepper; drain. Add everything but last 3 ingredients. Simmer to blend flavors for 1/2 hour. Add macaroni to pot and stir. Spoon into greased 1-1/2 quart casserole. Top with cheese. Bake at 375 until cheese is bubbly, about 10-15 mins. Sprinkle with chives and serve with garlic bread. Saute 1 1/2 sticks of margarine and the diced onions until tender. Cook lasagna noodles as directed on the package. Boil potatoes until tender as for mashed potatoes. Cube cheese. After potatoes are cooked, add cheese and remaining margarine (no milk!) and mash like making mashed potatoes. In a 9 x 13 pan, layer: 1/3 of onions on bottom, layer of noodles, 1/3 of potatoes. Repeat layers ending with mashed potatoes. Top with parmesan cheese and pepper. Bake at 350~F for 30 - 35 minutes. Cut into squares and serve. Well, hope that these can help out and that all will enjoy these recipes!!!! Mix all together and use for coating any and all types of meat. I use a large size ZipLoc and just keep it in the freezer. You can add more of the cayenne and chili powder if you so desire. I usually just throw in what I have at the time I make it so it is never the same twice. It is a great all round coating. Measure popped corn into large heat-proof bowl. Place in a 300 degree to 325 degree F. oven to keep hot and crisp. Combine sugar, corn syrup, water, salt, and vinegar in a small saucepan. Cook, covering with a tight lid the first few minutes of cooking to dissolve sugar, then remove lid and place thermometer in pan. Cook to 250 degrees. Add vanilla. Slowly pour syrup over hot popped corn. Mix well until all corn is well coated. Shape into balls. Makes 15 to 20 balls. Heat mixture until it harders when dropped in water. Move to back of stove, add baking soda dissolved in 1 T. water, and pout over frech popcorn. Will make about 3 dozen balls. Melt marshmallows, margarine, and corn oil. Pour over popcorn, nuts and gum drips. Mix together and pat in a bundt cake pan or angel food cake pan. Cool. Randy Rigg Melt butter. Add sugar, salt, and molasses. boil to the hard crack stage (285 - 290 F). Pour over corn, stir while pouring. Spread in thin layer to cool. Break in pieces. Mix together popped corn and nuts. In a saucepan, combine sugar, corn syrup, and margarine. Bring to a boil, and boil 10 to 15 minutes, stirring constantly. When mixture turns light caramel in color, remove from heat, and stir in popcorn and nuts. Spread out on a lightly greased cookie sheet. Break apart when cool. Can be dipped or spread with chocolate, if desired. Makes about 40 pieces. Put popped corn through coarse knife of food chopper. Boil sugar, sirup, salt, and water to hard ball stage (265 - 270 F). Add butter. Boil to hard crack stage (285 - 290 F). Add popped corn;p stir until well blended. Return to fire for a minute to loosen mixture. Pour onto well-buttered baking sheet. Roll with rolling pin as thin as possible. Cut in squares. etupConference lineSetupTransfer lineShutdown lineSwapHold lineTranslateAddress lineTranslateDialog lineUncompleteCall lineUnhold Measure popped corn into a large bowl. In a small saucepan, combine sugar, syrup, water, and salt. Cover tightly and bring to a rolling boil. Remove lid and add thermometer. Cook to 270 degrees; remove from heat and stir in vanilla. Pour cooked syrup over the popped corn, stirring to coat corn. Cool completely, then run through a food chopper. Melt chocolate coating in top of double boiler. Stir ground popcorn into chocolate, using as much popcorn as the chocolate will hold. Pack into chocolate lined molds or roll out between waxed paper and cut into shapes with cookie cutters or knives. Makes about 50 pieces. Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Toss popcorn with provolone, tomatoes, oil, salt and chopped basil. * Use 1 8-oz tube of store bought biscuits, or your favorite 12 biscuit ** Use store bought sauce or your favorite recipe. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In a skillet brown the ground beef and then drain off the excess fat. Add the bbq sauce, onion and brown sugar and set aside. Separate the biscuit dough into 12 pieces and place one in each of 12 ungreased muffin cups, pressing the dough up the sides to the edge of the cup. Spoon the mixture into the cups and sprinkle with the shredded Cheddar Cheese. Bake in a preheated 400 degrees F. oven for 12 minutes. Serve hot. VARIATIONS: Use 1 13-oz can of chili beans in place of the meat mixture (or 1 13-oz can of baked beans, and frankfurters or hot dogs that have been cut into pieces) in place of the meat mixture. You can also add green bell pepper or a hot pepper to the above recipe with good results. Combine all and mix well. Put in 3 small floured pans. Cook 325 degrees 1 hour. 9"9(9.949:9@9F9L9R9X9^9d9j9p9v9|9 0)0.0@0E0W0\0u0{0 soak together overnight: add dry ingredients to butter mixture, alternating with buttermilk mixture. 1/2 cup sugar 1 1/2 TBLS cinnamon. mix together, set aside. Sprinkle buttered bundt pan with some of the cinnamon sugar mixture, just enough to coat. Layer the batter in the bundt pan with layers of cinnamon sugar in between. I usually get about 3 layers of batter. Bake at 350 for 50-55 minutes. Test with tester for doneness. Let cool on a rack for about 20-30 minutes before inverting on a plate. In a skillet, melt butter. Saute mushrooms until tender. Stir in chicken, soup, sour cream, and pimiento; mix well. Spoon mixture into a greased 2 quart casserole. In a small bowl, combine all topping ingredients. Sprinkle over the chicken. Bake at 350 degrees for 20 minutes. Yield: 6 Servings j 350 oven. Grease 10" bundt pan. Sift flour, baking powder and soda, and salt together. Beat butter, 1 cup plus 1 tablesp. of the sugar, vanilla, and cinnamon in mixing bowl with electric mixer on medium until blended. Scrape bowl once or twice. Add yolks to butter mix and beat about 10 seconds. (Batter will not be smooth at this point. fOLD IN 1/3 OF DRY INGREDIENTS WITH A RUBBER SPATULA. tHEN FOLD IN HALf THE BUTTERMILK, ANOTHER THIRD DRY, THE REMAINING BUTTERMILK, AND REMAINING DRY INGREDIENTS. Do not fully blend in after each addition until the end. Beat egg whites frothy about 30 seconds. Gradually add the remaining 3 Tablesp. sugar and beat until form soft peaks. Stir one-third of whites into batter to loosen it, then fold in the rest. Fold in chips, chocolate and poppy seeds. Place in pan and distribute it evenly. Bake on center rack until golden and tester is dry, about 1 hour. Let cool completely in pan. Sift confecioner's sugar over the top before serving. Heat oven to 350 degrees. Spray the interior of a 10" bundt pan once lightly with the vegetable oil spray. Puree the apricot halves to a smooth consistency in a food processor or blender. (Should yeild about 3 rounded Tbs. ) in a bowl, stir together the flour, poppy seeds, baking powder and salt until well combined. Transfer the apricot puree to a large mixing bowl. Turn the mixer to med. -high and graduall ad 3/4 cup of the granulated sugar, producing a thick, pale mixture that resembles beaten egg yolk. Turn the mixer to low and add 1/4 cup of water and vanilla. Gradually add the flour mixture, continuing to beat until incorporated. Using clean beaters, beat the egg whates at medium-high speed until thick. Gradually add the remaining 1/4 cup of sugar, beating until stiff peaks form and the meringue looks glossy. Stir 1/3 of the meringue mixture into the batter to lighten it, then fold in the remainder. Pour batter into bundt pan. Place in the oven and bake until a tester comes out clean and the center of the cake springs back to the touch. (about 25 min. ) Transfer to a rack and cool for 30 to 40 minutes. In a small bowl, make a glaze by whisking together the lemon juice and confectioner's sugar. Set aside for 5 min. Remove cake from the pan, place on rack over pan and spoon glaze over cake. If desired, garnish each serving with sliced apricots. PREHEAT OVEN TO 350F with rack in middle of oven. Combine butter, sugar and salt in an electric mixer fitted with a paddle, if you have one, and beat at medium speed until creamy. Add the eggs and poppyseed paste and beat until incorporated. Reduce speed to slow and slowly add the flour. Beat until incorporated. Using 2 soup spoons, drop tablespoon dollops of batter 1-inch apart onto a lightly buttered or non-stick cookie sheet. Place cookies in the oven for 15 minutes. Edges should be light golden brown when done. Remove from oven and let cool completely, then sprinkle cookies with powdered sugar. Contributed to the echo by: Julie Purvis POPPYSEED DRESSING Blend all ingredients in blender or mix by hand; will keep in frig for a week. I serve this with raw spinach, fresh strawberries or mandarin oranges, and sliced mild onion, Vidalia if possible. Mix together filling ingredients. Set aside until milk is absorbed and mixture is cooled. D$"Qhe 350 F. oven. Thoroughly grease and flour a 10" tube pan. Set aside. Soak poppyseed in 1/4 cup milk. Beat egg whites until stiff peaks form; set aside. Cream yolk, butter, and sugar until fluffy. To the bowl of soaked seeds add buttermilk, vanilla and lemon extracts, and baking soda. Sift flour a second time with baking powder into a medium bowl. Add flour mix, a little at a time, alternately with buttermilk mixture to the creamed butter and sugar. Fold in stiffly beaten egg whites and pour into prepared tube pan. Bake until well risen, light golden in color and firm to the touch, about 1 hour and 15 minutes. Cool 5 minutes in pan, then loosen from sides and center with a knife and turn out onto a serving plate (should be bottom side up). Cool. Combine all glaze ingredients and beat until glossy. While cake is still warm, spread glaze oner the top and let it stream down over the sides. 425 F. Grease large baking sheet. Dissolve yeast in 1/2 cup water (105 to 115 F), let stand until a foamy head forms. Add milk, sugar, salt eggs, soft butter and 4 cups flour. Beat until thick, smooth batter is formed. Stir in enough of remaining flour to make a soft dough that is easy to handle. Knead until smooth and elastic, about 5 to 8 minutes. Let rise, covered until doubles about 1 1/2 hours in greased bowl. Shape 1" balls. Place on prepared baking sheet. Brush with melted butter and sprinkle poppyseeds and sugar. Let rise until trebled in bulk. Bake until puffed and light golden brown, 12 to 15 minutes. Finely chop the ginger and onions. Cut the pork into thin strips and sprinkle with a well mixed blend of soya sauce, sugar, salt and 1 teaspoonful of the cornflour. Fry the ginger and onions lightly in oil for one minute only then add the pork and fry for another 5 minutes. Constant stirring is essential during this time. Add the bean sprouts and cook for another 2 minutes. Mix in the oyster sauce. Mix the rest of the cornflour with 2 tablespoons of water and then pour slowly into the pan. Stir and simmer for 12 minutes until the sauce is thick. Pour the sauce on the pork and serve. Serves 4 Combine all ingredients in a saucepan and heat. Cut an 18 by 12-inch piece of heavy foil; place pork chop in center of lower half of foil. Sprinkle with salt and pepper. Lay squash slices on top of chop. Dot butter in center of each slice. Sprinkle with brown sugar; drizzle with honey. Fold upper edge of foil over ingredients to met bottom edge. Turn foil edges to form a 1/2-inch fold. Smooth fold. Double over again; press very tightly to seal, allowing room for expansion and heat circulation. Repeat folding and sealing at each end. Place packet on a baking sheet; bake in a 425 degree oven, 25-30 minutes or until chop and squash are tender. PREHEAT OVEN TO 325F. In a Dutch oven or heavy 3-quart pot, heat the oil over high heat on top of the stove, add the pork in batches and brown very well. Do not crowd or the meat will not brown. Remove and reserve the meat on a plate as it is browned. Discard the fat in the pot. Lower flame, add the onion and cook, stirring, for 5 minutes to dissolve the browned bits that have stuck to the bottom of the pot. Return the meat to the pot, add the stock, beans and caraway. Cover and place in oven for 1 1/2 hours or until pork is tender and the beans are cooked. Transfer pot to the top of the stove. Add salt, corn and peppers. Cook, uncovered, over high heat for 5 minutes to thicken the liquid in the pot. Stir constantly. Remove from heat and stir in the yogurt. Add the salt and freshly ground pepper to taste. Combine flour, shortening and salt. Add ice water, 1 tb at a time, to make dough stick if necessary. Divide in half, cover and refrigerate. Combine meat, onions, seasoning and stock. Cook over low heat for 1 hour. Drain fat. Stir in bread crumbs and salt and pepper to taste. Let cool 45 minutes. Roll out pastry and line 9-inch pie plate. Spoon in filling and top with pastry. Cut steam vents in top and seal edges. Bake for 1 hour at 350 F. Grind pork loin. Mix with other ingredients in bowl, using hands. To check seasoning, pinch off small piece of mixture and fry until cooked through. Taste, then adjust seasoning of uncooked portion. (Can be prepared 2 days ahead and refrigerated. ) Use this in Wild Rice w/Sausage. Sausage can also be formed into patties and fried for breakfast. (Makes about 1 1/3 pounds. Cut sweet potatoes into 1/2-inch slices. Core apples but do not peel; cut into 1/2-inch rings. Arrange sweet potato slices over the bottom of a greased 13x9x2-inch casserole or baking pan. Put half the apple rings on top of sweet potatoes, saving the other half to use on top with pork chops. Season with salt and pepper to taste. Mix together honey, soy sauce and water; pour over sweet potatoes and apples. Bake in preheated 350'F. oven 30 minutes. Season pork chops with salt and pepper; brown in a skillet in 1/2 tablespoon margarine. Arrange chops and remaining apple rings over precooked sweet potatoes and apples; baste with pan juices and dot with remaining margarine. Bake 30 minutes longer, or until done. Saute onions in bacon drippings until nearly clear. Add parsley, then garlic. Add water. Cook until the onions are completely cooked. Add rice and blend in real well. Add chopped pork, ground cayenne pepper, and salt if needed. With sausage stuffer, stuff mixture into natural pork casings. Tie in 4- to 5-inch links. To serve, heat in a pan with a little water until warmed through. * Finely ground Put ground salt pork in heat-proof bowl and add boiling water. Set aside for a half hour, stirring occasionally. Sift together all dry ingredients except sugar Pour pork and water into a large mixing bowl. Beat in eggs, followed by sugar and molasses. Add dry ingredients and currants and stir to mix well. Grease and flour 2 9-by-4-inch bread pans. Divide batter between them and bake at 325 degrees for 1 hour. Cakes are done when they have the resliiency of a medium-rare steak. f9B@t * See Sowest 3 for recipe. ** Chiles should be roasted and peeled (See Sowest 1 for directions) *** Roast should be boneless and cut into 2 X 1/4-inch strips. **** Use 1/2 lb of fresh Italian Plum Tomatoes, finely chopped. ~------------------------------------------------------------------------- Prepare Southwest Guacamole; set aside. Cut chiles and onion halves lengthwise into 1/4-inch strips. Cook pork, chiles, onion and garlic in oil in a 10-inch skillet over medium heat, stirring occasionally, until pork is no longer pink, about 12 minutes. Stir in tomato paste, vinegar, salt and tomatoes; cook until hot. Serve with tortillas, Southwest Guacamole and sour cream. ExSttA Combine soup, celery, onion, paprika and stuffing. In 9" greased pie plate, spoon stuffing mixture. Arrange chops over stuffing mixture; press lightly into stuffing. Combine sugar and mustard; spread evenly over chops. Bake at 400 deg. 30 minutes or until chops are fork tender. DREDGE THE PORK CHOP IN FLOUR, patting to remove any excess flour. In a small deep saute pan with a tight-fitting lid, heat the oil over medium-high heat until hot but not smoking. Add the pork chop and saute it until golden brown, about 2 minutes on each side. Remove the chop to a plate and season it with salt and pepper. Discard the oil, add 2 more teaspoons of oil and heat until hot. Add the apple slices, onion and cabbage and saute them until they start to wilt, 1 to 2 minutes. Pour in the Madeira and cider. Bring the mixture to a boil and scrape up any browned cooking bits. Reduce the heat so the liquid just simmers. Add the pork, cover the pan and let the dish cook until the pork is tender, 40 to 60 minutes. Stir in the optional sour cream, if desired, season with salt and pepper and serve. Brown chops in 10-inch skillet over medium heat; drain off fat. Sprinkle chops with salt; arrange onion slices on chops. Mix wine, orange peel, orange juice, brown sugar and allspice; pour into skillet. Heat to boiling; reduce heat. Cover and simmer 30 minutes. Arrange orange slices on chops. Cover and simmer until chops are tender, about 15 minutes. Serve with pan liquid if desired. Brown chops in skillet. Remove. Add enough oil to make 1 Tablespoon fat in skillet, stir in flour, cloves and soup mix. Stir in water. Return chops, cover and simmer 35-40 minutes. Add drained chick peas, heat through. Cut chinese cabbage into 1 1/2" rounds, place in separate skillet, add 1/2 cup water, sprinkle with 1/4 tsp salt. Cook covered at simmer until tender crisp. Drain, dot with butter. Serve with Garlic Bread. From the files of Grandma Sheila Exner u# * Mixed Vegetables should be 1 16 oz package Birdsey Broccoli, Cauliflower and Red Peppers. ~------------------------------------------------------------------------- Brown pork chops on both sides in hot oil. Add onion and caraway seed and cook until onion is tender but not brown. Add bouillon cube, water and sherry. Bring to a boil; reduce heat, cover and simmer 15 minutes. Stir in vegetables, cover and simmer 5 minutes longer or until vegetables are heated through. Brown the pork chops in a frypan on both sides. Place in a large baking dish. Place rings of green pepper on each chop, 1 T of rice in the rings, then a thick slice of tomato and a slice of onion. Add 1 to 2 cups of hot water and pour carefully over the chops, not to disturb the rice. Cover and bake slowly at 250 F for 2 to 3 hours. In a large iron skillet, brown pork chops on both sides until golden brown, about 4 minutes per side. Sprinkle with salt and pepper. To the pan, add water. Spread ketchup on top of chops. Add green onion, mushrooms, green pepper, tabasco sauce,worcestershire sauce and sugar, if used. Bring to a boil. Cover. Reduce heat. Simmer 45 to 50 minutes until chops are fork tender. Taste. Adjust seasonings, if necessary. Serve immediately. LISA HLAVATY FDGN81A h Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY Season pork chops with salt and pepper. Dip chops into flour and shake off excess. Brown chops on both sides in butter in a large skillet. Place chops in overlapping rows in a shallow casserole. Spoon pan drippings over chops. Spread mushroom soup over chops. Sprinkle with parmesan cheese and paprika. Bake covered in a preheated 350 oven 15 to 20 minutes. LISA HLAVATY FDGN81A Preheat oven to 350. Boil and slice potatoes. Salt and pepper the chops and dredge in flour. Brown in shortening. Melt butter. Stir in jelly, juices, and lemon rind. Add remaining ingredients, stirring to blend. Arrange potatoes and chops in casserole and cover with 6 tablespoons sauce. Bake 30 to 40 minutes, basting occasionally. * Pork Chops should be about 1/2-inch thick. ~------------------------------------------------------------------------- Prepare Radish and Cilantro Relish and set aside. Heat oil in a 10-inch skillet until hot. Cook pork chops in oil over medium heat until brown; sprinkle with salt and pepper. Remove pork from the skillet. Cook and stir relish and tomatoes in the same skillet for 5 minutes. Add pork chops and heat to boiling; then reduce the heat. Cover and simmer until pork is done, about 45 minutes. Serve with rice. Garnish with the snipped fresh cilantro if desired. RADISH AND CILANTRO RELISH: Mix all ingredients in a glass or plastic bowl. Cover and refrigerate at least 1 hour. Combine Sage, rosemary, garlic, salt and pepper. Press a little of this mixture firmly into both sides of each of the pork chops. Melt butter and oil in heavy 10 to 12 in skillet. Brown chops on both sides, turning carefully with tongs. Remove and pour off all but a small amount of fat from pan. Add 2/3 of the wine and bring to boil. Return chops to pan. Cover, reduce heat and simmer until chops are tender when pressed with tip of knife, about 25 to 30 minutes. When ready to serve, remove chops to heated plate. Add remaining wine to skillet and boil down to a syrupy glaze. Pour over chops. In sauce pan, combine all ingredients except pork chops. Bring to a boil, then reduce heat and simmer uncovered for 30 minutes; stir occasionally. Meanwhile, bake chops 30 minutes at 375 degrees; pour sauce over chops. Bake 15-20 minutes more, spooning sauce over chops every 5 minutes. Sprinkle chops with salt and pepper to taste and set aside. Cut the Apples into quarters. Peel the quarters and discard the core. Dredge the chops in flour. Heat the oil in a large heavy skillet, and add the chops. Cook until well browned on one side, about 5 minutes. Turn the chops and continue cooking about 5 minutes. Remove the chops, and add the quartered apples. Cook about 2 minutes turning the apples often. Remove the apples and pour off the fat from the skillet. Add the shallots and vinegar and cook briefly, stirring with a wooden spoon. Add the broth and honey. Cook 1 minute and stir in the tomato paste. Return the chops and apples to the skillet. Spoon sauce over them, and cover closely. Cook ten minutes, and serve chops covered with sauce. Stuffing: Sautae onion and apples in butter. add raisins and curry powder and cook for 1 minute. add bread crumbs. cool. set aside. pound chops and stuff. dip the whole pork chop with stuffing in egg mixture then roll in the nut/bread crumb mixture. Note--make sure pork chops with stuffing are sealed with a toothpick before they are dipped in egg mix. bake at 350 degrees for 50 minutes. In a 10-inch skillet heat margarine over high heat; add apple and onion and saute until apple is lightly browned and onion is translucent, 2 to 3 minutes. Remove mixture from skillet and set aside. To same skillet add sauerkraut and saute, stirring occasionally, until liquid is evaporated, 4 to 5 minutes; add broth, wine, mustard, caraway seed, and pepper and stir well. Reduce heat to low, cover, and let simmer, stirring occasionally, for 8 to 10 minutes. While mixture is simmering, on rack in broiler pan broil pork chops 4 to 6 inches from heat source, turning once, for 4 to 5 minutes on each side. Add chops and reserved apple mixture to skillet and let simmer until apple slices are cooked through but still retain their shape, about 2 minutes. Remove pork chops to serving platter and surround with sauerkraut mixture. > Wash,chop and quickly fry the spinach in olive oil. Drain. Salt and pepper the meat. Place the sausage, spinach, eggs, cheese and onion in the center of the roast. Roll up the roast, and tie it like a jelly-roll. Place it on a baking rack, and bake at 350-Degree for about 1 hour and 15 minutes, or until golden on the outside. ** Home dressed lean pork meat "Rare Old Recipes on the Fine Art of Curing Meats" Cut meat into small pieces and add the seasonings. Put through a sausage cutter, grinding twice. Pack into sterilized jars and keep in a cool place. Use as wanted. * Instead of using white wine, you can use vermouth or chicken stock. Dredge the pork scallops in flour seasoned with salt and pepper. Shake off excess. In a large heavy frypan, heat oil over medium-high heat and cook the pork scallops in batches until browned on both sides. Remove to a plate and keep warm. Add wine, vermouth or chicken stock to frypan and cook over high heat, scraping up the brown bits from bottom, until reduced by about half. Add lemon juice, rind, parsley, basil, thyme and oregano. Return pork scallops to frypan, turning occasionally, until well coated in the sauce and heated through. Serve with noodles and a green steamed vegetable. Serves 4. opped Cook rice according to package directions. Set aside. Pour boiling water over apricots; let stand 20 minutes to soften. Drain. Saute green onions, mushrooms, and green pepper in butter until tender. Stir in rice, apricots, pecans, parsley, and seasonings. Remove strings and slice roast in half lengthwise, if not purchased sliced. Slice pork pieces lengthwise in half again, slicing to but not through one side. Lay pieces side by side, and spoon stuffing mixture evenly over pork. Beginning with 1 long side, roll pork jellyroll fashion, and tie securely with heavy string at 2 inch intervals. Place roast on a lightly greased rack in a shallow roasting pan. Place bacon lengthwise over roast. Insert meat thermometer into thickest part of roast, making sure it does not touch fat or stuffing. Place an aluminum foil tent over roast. Bake at 325F for 3 hours or until meat thermometer registers 160F (30-35 minutes per pound). Remove foil for the last 30-40 minutes of baking. Remove roast from oven; let stand 5 minutes. Remove string; slice and garnish with apricot halves and parsley, if desired. Yield: 12 to 15 servings. PhPX` Brown steaks on both sides in lard; remove from pan and season with 1/2 teaspoon salt and the pepper. Add onion to pan drippings; brown lightly. Add bread cubes and corn to onion; sprinkle with sage and remaining salt. Mix to combine. Place stuffing in a 13x9-inch roasting pan or baking dish; place steaks on top of stuffing. Cover tightly with foil; bake in preheated 325'F. oven 1 hour, or until meat is done. Sprinkle with paprika. NOTE: To obtain 6 cup dry bread cubes, heat 7 cups fresh bread cubes in preheated 325'F. oven 10 minutes. WASH THOROUGHLY TWICE IN BOILING WATER. RINSE IN COLD WATER AND DRY ON PAPER TOWELS. BROWN LIGHTLY IN THE FAT IN A DUTCH OVEN. ADD FRESH VEGGIES AND COOK FOR 8-10 MINUTES. BROWN FLOUR IN SKILLET AND SPRINKLE OVER THE MEAT AND VEGETABLES. ADD REMAINING INGREDIENTS. BRING TO BOIL, COVER AND SIMMER UNTIL MEAT BEGINS TO FALL FROM BONES, ABOUT 2 HOURS. ADD MORE SALT AND PEPPER IF DESIRED. SERVE WITH BOILED POTATOES, GREEN BEANS AND RED CABBAGE. SERVES 4. Recipe from Woman's Day "Encyclopedia of Cookery" Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1-1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Servings: 8 For the pesto: Combine first seven ingredients in a food processor or blender and puree. Slowly add olive oil until the mixture thickens. Assembly: Cut tenderloin in half lengthwise and lay out flat. Spread half of pesto mixture over tenderloin and sprinkle grated cheese and pine nuts over the pesto. Reform tenderloin and tie to secure. Spread remaining pesto over tenderloin and refrigerate several hours or overnight. Place tenderloin on a rack and bake in preheated 400F oven until firm, 30 to 40 minutes. It should reach an internal temperature of 155F. Remove from oven. Cover and allow to rest for 10 minutes, reserving all juices. Slice and serve with reserved juices. In saucepan, place pork broth, brown and yellow mustards, honey, horseradish, kechup, brown sugar and garlic. Cook until simmers and then keep warm, reducing the stock. Grill pork tenderloin, turning to prevent buring while brushing sauce over the meat. Remove from grill when done (170 deg) [about 1 hour on low heat]. Grill vegtables and pineapple during last half of the cooking time and serve with the meat. Place the pork tenderloin in a 24-oz shallow casserole. Sprinkle with salt and onion. Cover with vented plastic wrap and microwave, on medium (50%) power for 4 minutes; rotate the casserole 1/4 turn. Microwave 4 minutes longer. Mix the remaining ingredients; spoon over the pork. Cover with vented plastic wrap and microwave, turning the casserole 1/4 turn every 3 minutes, until pork is done, 4 to 6 minutes. t$8WU Heat oven to 450. Rub both tenderloins with oil, then rub one with the rosemary, thyme and 1/4 tsp pepper. Rub the other with remaining pepper. Lightly grease a large oven-proof skillet. Place both tenderloins in skillet. Scatter onions around edges. Bake 20 to 25 minutes (stir onion once) until a meat thermometer inserted in thickest part of pork registers 155F-160F. Meanwhile, bring water t a boil in a medium-sized saucepan. Add rice and salt. Cover and simmer 15-20 minutes until tender. Remove pork to a cutting board. Put skillet with pork drippings and onions on stove. Add vinegar and cook over medium-high heat, 1 to 2 minutes, scraping up brown bits in pan. Add gravy, thyme, and rosemary and cook over medium-high heat 1-2 minutes, until hot. Slice the herbed tenderloin and arrange on serving platter with 2 cups rice. Spoon some gravy over top and serve the rest alongside. Wrap remaining tenderloin and refrigerate along with remaining 2 cups of rice up to 4 days. Woman's Day Magazine, July 21 1992 ///\oo/\\\ From the hearth in Sandee's Kitchen. Cube pork. Heat oil, season with mustard. Add sliced green chillies and ginger and fry until dry. Add ground spices with turmeric powder and fry until oil starts to separate. Add meat and curry leaves and mix well. Fry 3 5 minutes. Add vinegar and salt. cover and cook on slow stove until meat is tender and oil floats to the top, about 1 1/2 to 2 hours. Do NOT add water! This is and oldie but a goodie. PREHEAT OVEN TO 350F. In a small bowl combine oil, salt, pepper and allspice. Rub the pork with the mixture, cover and let stand at room temperature for 1 hour. Steep the figs in Marsala in a small bowl for 1 hour. Meanwhile, place the onions in warm water for 20 minutes to soften the skins. Using a small knife peel from tip to stem. Trim the stem as little as possible and cut an X in the root tip. Set the onions aside. Heat the oil in a pan over high heat on the stove and brown the pork on all sides. Remove from the heat and transfer the pork to a roasting pan. Add onions, figs, Marsala and broth. Cover and place in the oven for 1 hour. Remove the cover and continue to cook another 30 minutes, or until a meat thermometer inserted into the pork reads 135F. Meanwhile, combine honey and mustard and pour into a small condiment bowl. Remove the roasting pan from the oven. Transfer the pork to a platter and let sit for 5 minutes before serving. Add the parsley to the onion-fig mixture and beat in the butter. To serve, mound the compote on a serving platter. Slice the pork into 1/4-inch slices and lay slices over the compote. Accompany with honey mustard. u);|$ Combine flour and lemon-herb seasoning in a small bowl; stir well. Dredge pork in flour mixture. Coat a large nonstick skillet with cooking spray; add oil. Place over medium-high heat until hot. Add medaillons, and cook 4 to 5 minutes on each side or until browned. Remove from skillet, and keep warm. Wipe drippings from skillet with a paper towel. Remove stems from arugual. Coat skilled with cooking spray; add margarine. Place over medium heat until margarine melts. Add arugula, and cook 40 seconds or until wilted, stirring constantly. Arrange arugula on a serving platter. Place pork on arugula. Combine vinegar and broth in a small saucepan; cook over medium heat until thoroughly heated. Spoon over pork; sprinkle with chives. Serve immediately. Yield: 4 servings (204 calories per serving. ) This recipe is from Cooking Light 1993. * Pork shoulder should be cut up into 1-inch cubes. ** Potatoes can be pared or unpared. ~------------------------------------------------------------------------- Coat pork with the flour. Heat oil in 10-inch skillet until hot. Cook and stir pork in oil over medium heat until brown. Remove pork with slotted spoon and drain. Cook and stir onion and bacon in the same skillet until bacon is crisp. Stir in the pork and the remaining ingredients except the sour cream. Heat to boiling, then reduce heat. Cover and simmer until pork is done, about 45 minutes. Stir in sour cream and heat until hot. Serve. f9T$ Serve this traditional Mexican entree as a filling for corn or flour tortillas or as an accompaniment to rice and beans. Garnish with tomato slices and fresh cilantro for a colorful meal. Trim and discard all fat from the meat and cut into 1-inch cubes. Heat oil in a large skillet over medium-high, and cook meat, a few pieces at a time, until brown. Push meat to one side of the pan, add onion, garlic, chili powder, cumin and oregano; cook until onion is limp. Stir in water, honey, salt and tomato paste. Simmer, covered, until pork is tender, about 1 hour. Skim off fat and discard. To serve, fill warm corn or flour tortillas (made with margarine) with meat mixture. Include rice or beans, if desired, and garnish. Yield: 6 servings, 3 cups One Serving = 1/2 cup (4 ounces pork) Calories: 329 Protein: 34 g Fat: 17 g Carbohydrate: 8 g Fiber: 1. 6 g Cholesterol: 109 mg Sodium: 381 mg Potassium: 658 mg Exchange: 4 Medium-Fat Meat 1 Vegetable Have the butcher loosen the pork roast backbone, if possible, for easier carving. Rub roast with salt and pepper. Place bone side down in a small, shallow roasting pan. Insert meat thermometer into thickest portion of roast; make sure bulb doesn't touch bone, fat, or pan. Roast, uncovered, at 325 F until thermometer reads 150F, about 1 1/4 to 1 1/2 hours. For sauce, in a medium saucepan stir together rhubarb, apple juice concentrate, honey, and nutmeg. Bring to a boil; reduce heat, cover, and simmer for 10 minutes or until rhubarb is very tender. Mix water and cornstarch; stir into rhubarb mixture. Cook and stir until thickened and bubbly. Continue cooking for 2 minutes more. When meat thermometer registers 150F, spoon some of the sauce over the roast. Continue roasting until thermometer reads 170F, about 30 to 45 minutes more. Spoon on additional sauce occasionally. Let roast stand for 15 minutes before carving. Heat any remaining sauce and pass with roast. MICROWAVE DIRECTIONS: Prepare and roast pork as directed. For sauce, in a 1 1/2-quart microwave casserole cook rhubarb, apple juice concentrate, honey and nutmeg, covered at 100% power until rhubarb is very tender, about 5 to 7 minutes. Mix water and cornstarch; stir into rhubarb mixture. Cook, uncovered, until thickened and bubbly, about 1 to 2 minutes, stirring every 30 seconds. Continue cooking for 1 minute more. Spoon over roast as directed and pass remainder with roast. >t/GK Combine apples and apple juice in a 2-quart pan, simmer, covered, for 5 minutes at medium heat. Set aside. Layer sweet potatoes in bottom of 3 quart casserole, then add a layer of pork. Sprinkle allspice over pork. Remove apples and layer over pork. Sprinkle cinnamon over apples. Dissolve cornstarch in cold water and add to apple juice. Simmer on low heat until thickened, stirring constantly. Pour evenly over apples. Bak, uncovered, for 30 minutes at 350 degrees (F). Yield: 6 servings. Prep time: 20 minutes Cook time: 20 minutes The Vietnamese serve wonderful combinations of meats and vegetables, and sometimes even noodles rooled up in lettuce leaves. What a neat way to eat a salad! No fork is needed. Trim pork of any visible fat. In a saucepan, combine pork and broth. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes. Add shrimp, cover and continue to simmer for 3-5 minutes longer or until pork is no longer pink and shrimp is cooked. Remove from heat and allow pork and shrimp to cool in liquid. Drain, then cut pork into thin strips and cut shrimp into slivers. Cut onion in half lengthwise, then into thin crosswise slices. Shred carrot and cucumber as for coleslaw. Squeeze out moisture. Wash bean sprouts, removing bitter root ends, and chop. In a bowl or on a platter, pile ingredients in separate mounds,cover and refrigerate. Before serving, cuut grapefruit in half. Scoop out pulp, reserving shells. Removing pulp from membranes, discarding membranes and seeds. Add pulp to prepared vegetables and meat. Sprinkle sesame seeds, soy sauce and sweetener over mixture. Toss thoroughly to coat ingredients with dressing. Spoon into bowl or empty grapefruit shells, if desired, to serve. Place rinsed and dried lettuce leaves on plate. Have each diner spoon about 1/4 cup salad onto a lettuce leaf,then fold in sides and roll up leaves to eat by hand. Makes 6 servings. Servings: makes 4 - 1/2 pint jars Notes: This can be made from other rich red wines, and apple juice may be substituted for grape. It is used as a spread on scones, tea biscuits, English muffins, or tea breads and as a glaze for, or accompaniment to, pork dishes, chicken, or duck. DIRECTIONS: Place wine, juice, and sugar in heavy saucepan. Bring to a boil over medium heat. Stir constantly until sugar is completely dissolved. Remove from heat and stir in liquid pectin. Skim off foam with metal spoon and immediately pour into hot sterilized jars. Vacuum seal (hot water bath method, or may be refrigerated up to 6 weeks). Sift the flour and cut in the butter. Add the fruit, spice, peel, etc. Beat eggs. Heat Guinness or other stout and pour it over the bicarbonate of soda. Pour stout and eggs over dry ingredients. Mix well and beat for 15 minutes. Bake in a well-greased pan in a moderate oven, 350F, for 2 1/2 ~ 3 hours. Keep for a week before cutting. Prep time: 1-1/2 hours plus cooling Baking time: 10 to 12 minutes per batch Cake Wafers Cake wafers: Preheat oven to 350 deg. Invert two (or more if you have them) 9-inch round cake pans; grease and flour bottoms of pans. Beat butter in mixer bowl until smooth. Beat in sugar until light and fluffy. Add eggs one at a time, beating well after each addition. Beat in vanilla. Beat in flour and salt just until combined. Spread 1/3 cup batter evenly on each inverted cake pan to within 1/4 inch of edge. Bake 10 to 12 minutes, until lightly browned around edges. With long, thin metal spatula, loosen each wafer and transfer to wire racks to cool completely. Repeat on buttered, floured pans with remaining batter to make a total of 12 wafers. (Can be made ahead. Stack between sheets of wax paper and cover tightly, up to 2 days. ) Coffee buttercream: Heat milk in medium saucepan over medium heat just to boiling. Meanwhile, whisk egg yolks and sugar together in medium bowl. Gradually whisk in hot milk. Return mixture to saucepan; cook, stirring constantly, over medium-low heat until mixture thickens and coats back of spoon, about 6 minutes. (Do not boil. ) Strain through sieve into mixer bowl. Stir in coffee powder and vanilla. Cool to room temperature. Beat in 2 cups butter, 1 tablespoon at a time, beating well after each addition. To assemble, place 1 cake wafer on serving platter. Spread evenly with 1/3 cup buttercream. Add second wafer and 1/3 cup more buttercream; repeat with remaining wafers and buttercream, ending with wafer. Pipe remaining buttercream decoratively on top. (Can be made ahead. Cover and refrigerate up to 24 hours. ) Remove from refrigerator 30 minutes before serving. Makes 16 servings. Per serving: 475 calories, g35 total fat, g21 sat. fat, mg220 chol. , mg63 sodium, g35 carbo. , g5 pro. REMOVE THE GIBLETS from the turkey for another use. Fill the neck and body cavities of the turkey with coarse salt, then rub the skin well all over with salt. Place the turkey and remaining coarse salt in a large deep kettle, adding enough cold water to just cover the bird. Set in a cool spot for 3 to 4 hours. TO PREPARE THE STUFFING: Put the butter and olive oil in a large heavy saute pan, or better yet, a kettle, and place it over moderate heat. When the butter is melted, add the garlic and cook for 3-5 minutes until limp. Meanwhile, tear the bread into small chunks. Add the bread and the fine salt and pepper and toss well. Pour in the chicken stock and beat hard with a wooden spoon until the mixture is pastelike. Turn the heat to its lowest point, cover the kettle and steam 15-to-20 minutes until the bread absorbs all the liquid. Add the egg yolks to the stuffing mixture and beat hard until smooth. Remove from the heat and reserve. Preheat oven to 400F. Drain the turkey and rinse several times in cool water so that all traces of salt are gone. Place the bird on the counter with the neck cavity facing you. With your hands, begin working the skin free from the breast. Proceed gently, taking care not to tear the skin. It's slow going at first, but once you begin to free the skin, the job goes quickly. Loosen it all the way down the bird to within about 1 inch of the tail end, down both sides. With your hands, push the stuffing bit by bit far down under the skin and continue, packing it in lightly, until the breast is covered with about a 1-inch layer. Next fill the neck cavity, skewer the neck skin flat against the back to enclose, and truss the bird. Place the turkey breast-side up in a large shallow roasting pan without a rack and roast uncovered for about 2 1/2 hours. Do not baste. When the bird is richly browned and a leg moves easily in the hip joint, remove from the oven. Let stand, uncovered, 20 minutes. Drain drippings into a sauce boat and keep warm. Remove trussing string and skewers and serve at once on a warmed platter. CUT EACH SAUSAGE INTO 4 PIECES. Place in a 3-quart pot, place over medium heat on the stove and cook, 5 minutes. Pour off and discard fat and reserve the sausages on a plate. Add the onions and cook, stirring occasionally, 5 minutes, or until the onion softens. Halve tomatoes cross- wise, lay each half cut side down and cut each half into 6ths. Add the tomatoes and tomato paste to the pot and cook, stirring, 2 minutes. Add the hominy, oregano, salt, pepper and hominy water. Cover, raise heat to high, and bring to a boil. Lower heat to medium and simmer 20 minutes. When it's time to get dinner on the table, replace the sausages in the pot and cook 7 minutes. Remove from the heat and add the parsley. Divide the ingredients between 4 soup bowls and garnish with lime slices. Serve warm tortillas instead of bread. "Although pot-en-pot contains the same ingredients as fricot, the method of preparation is significantly different. The most commonly used meats for this dish are chicken and hare but beef, pork, duck or goose may also be used. In Cheticamp and on the Magadalen Islands, pot-en-pot is called Etouffrage. " Poultines Blanches: In a bowl, mix flour with salt and baking powder. Gradually add cold water to the dough as one would when making biscuits. Roll the dough fairly thin, cut into 1 1/2 inch squares and place in fricot or other dish. Cut the meats into pieces. Place the pieces in a large pot with the salted water and bring to a boil. Simmer until the meat is tender. Remove the meat from the pot, reserving the stock. In the bottom of a second large pot, place a layer of potatoes, a layer of meat, a layer of chopped onion Season with salt, pepper and summer savory and continue adding until there are no ingredients left. Add the stock from the simmered meat and just enough water to cover three quarters of the ingredients. Cover and simmer for 45 minutes or until the potatoes are tender. Add Poutines Blanches (dumplings) 7 minutes before it is ready to be served, cover for the remaining 7 minutes. VARIATIONS: To vary the taste, other spices such as cumin or coriander may be added to the pot-en-pot. The meat may be sauteed before being simmered to improve it's flavour. Handkerchief dumplings (included with Fricot a la Belette may be layered in with the ingredients at the beginning of the cooking time, instead of the dumplings used. HEAT THE OIL in a large Dutch oven or roasting pan and add the turkey, skin side down. Cook over high heat until skin is golden, about 7 minutes. Remove the turkey and pour off the oil. Replace the pot on the stove and add the water, onion, garlic, bay leaves, thyme, barley, salt and pepper. Replace the turkey, skin side up. Cover, reduce heat to low and simmer 1 hour. Meanwhile, heat the butter over low heat in a covered skillet, add the leeks, cover and cook 20 minutes, stirring occasionally. When the leeks are tender, remove from the heat and set aside. Transfer the turkey to a cutting board and remove the onion and bay leaves from the barley. Add the cream and cook another 3 minutes or until barley mixture thickens. When it's time to serve dinner, carefully remove the meat from the bones and discard bones. Cut the breast meat against the grain into thin diagonal slices. Pour the barley onto a large platter. Arrange the turkey on the barley and pile the leeks in the center of the platter. Serve immediately. PAT THE MEAT DRY, SPRINKLE with salt and pepper. Heat the oil in a large flame-proof casserole, add the meat and brown on both sides over high heat. Remove the meat from the pot, reduce heat to medium and add onions, carrots and celery and cook, stirring, for five minutes. Stir in the flour, then add the wine and broth. Replace the meat in the casserole, add the thyme, cover and cook over low heat until meat is tender, about one hour. When the meat is tender, remove it from the pot and strain the sauce. Discard vegetables. Slice the meat and arrange on a platter. Serve the sauce separately. L$PPQ <"u'f Mix ingredients together and serve in side dish. Shared by Cate Vanicek MIX 3 TABLESPOONS OIL, shallots, half the rosemary, salt and pepper together and rub all the surfaces of the veal. Cover and refrigerate for at least 4 hours, or overnight. Heat remaining oil in a Dutch oven or covered casserole over medium-high heat on top of the stove. Add the veal and sear on all sides until browned, about 15 minutes. Use a pair of large spoons or tongs to turn the meat so you don't pierce it. Drain excess fat. Add the lemon juice, wine and remaining rosemary. Cover and reduce heat to low. Cook for 2 hours, or until tender. Check periodically and, if the casserole is dry, add a tablespoon or two of water. Remove the pot from the heat, uncover and transfer the roast to a carving board. Let the roast rest for 15 minutes before slicing. Swirl butter into the cooking juices in the casserole. To serve, cut the roast into 1/4-inch slices and arrange on a serving platter. Strain the sauce over the meat and serve immediately. In a heavy 3 to 4-quart saucepan over moderate heat, melt butter. Stir in onions and cook 5 minutes. Add carrots, stock, tomato paste and rice. Simmer 30 minutes. Puree in blender in small batches until smooth. Return to pan. Add salt and pepper and stir in cream. Simmer for 10 minutes; stir in softened butter. Garnish with carrot curls. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis @ Potage du Ble This fresh corn soup from Renard Jacques, chef at Auberge Benedict Arnold in St. Georges is rich and creamy. It may be made with frozen or canned corn kernels, but it won't have the same delicate sweetness. Bring water to a boil in a large saucepan. Add milk, corn and salt; cook just until corn is tender. Strain cooking liquid into a bowl and set corn aside. Heat butter in same saucepan and saute celery, onion and leek until softened. Blend in flour; cook until bubbly. Stir in reserved corn cooking liquid. Bring to a boil, then partially cover and let simmer for 15 to 20 minutes. Place corn and liquid in food processor or blender and puree in batches until smooth. Return to saucepan and add cream. Adjust seasonings with salt and pepper to taste. Reheat until piping hot. SERVES: 4-6 C These impressive and easy-to-prepare "pleated" potatoes are an ideal accompaniment to all manner of meats, fish and poultry. Thanks to Ruth Krening of Fort Morgan, Colorado for sharing her recipe. Cut potatoes crosswise into 1/8" to 1/4" slices, being careful not to cut all the way through so the potato remains intact. Place cut side up in a shallow baking dish. Slip onion slices in between cuts in potato, rounded side up. Brush or spoon butter evenly over potatoes; sprinkle lightly with salt. Bake in preheated oven at 425'F. 1 hour 15 minutes or until fork tender. Remove from oven; spoon Pace Picante Sauce evenly over each potato. Continue baking 10 minutes. Sprinkle with cheese; return to oven just until cheese is melted. Serve with additional Pace Picante Sauce. Preheat oven to 350 degrees. Grease a 9 x 13" glass baking dish. Cook bacon and onion until bacon is crisp. Drain well. Combine eggs with potatoes and cheese. Mix in bacon. Pour,evenly,into baking dish. Bake about 45 minutes or until center is set. Serves 6 to 8. Saute onions in butter until tender. Add potatoes, water and salt; bring to boil. Simmer 45 minutes. Remove from heat. Blend mixture until smooth. Return to saucepan, add butter, cream, and chives. Heat (do not boil or cream will curdle). Heat the olive oin in Dutch oven; add the garlic and onions and sauce gently until soft. Add the chicken stock and potatoes. Bring to a boil, then simmer gently for 15 to 20 minutes or until the potatoes are tender. Add the tomatoes and basil. Cook for about 5 minutes. Serves 6. [Mid-Atlantic Country; January 1992] Posted by Fred Peters. Saute carrots and celery in butter until tender. Add potatoes, flour, fennel and pepper: saute 1-2 minutes. Add stock; cook 20-30 minutes until vegetables are tender and potatoes break up. Add ale and boil gently for 10 minutes. Add milk: heat thoroughly. ROmove from heat and cool to 180oF or lower. Stir in Cheese. Adjust seasoning with salt. Portion 12 oz into bowl. Garnish with shredded cheese. Serve with bread. Servings: 1 Cream butter until soft. Beat in mashed potatoes and cream cheese. Stir in remaining ingredients. Sj WV Cream shortening. Add sugar, chocolate, which has been melted over hot water, and mashed potatoes. Beat thoroughly. Add egg yolk and milk. Sift flour, measure, and sift with baking powder and salt. Beat thoroughly. Add nuts and flavoring. Fold in stiffly beaten egg white. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) 25-30 minutes. Combine mashed potatoes, sugar, shortening, eggs, milk, water, and flavoring. Sift flour. Measure 1 cup and sift with salt, baking powder, and nutmeg. Mix thoroughly. Add sufficient flour to make a soft dough. Turn onto lightly floured board. Roll in sheet 1/4 inch thick. Cut with floured cutter. Fry in deep fat (365 F) about 2 minutes, or until well browned. Drain on crumpled absorbent paper. 40-45 servings. Evans. Oxford, IN. Mix together the potatoes and egg. Soak the bread in cold water and squeeze dry. Add to the potato mixture, stir in the other ingredients, and mix well. Use for stuffing fowl or meat. }#9D$ Melt chocolate and butter in saucepan over low heat. Remove from heat. Add mashed potatoes, vanilla and salt. Mix well. Sift confectioners sugar into large bowl. Add chocolate mixture, mixing well. Mixture will be crumbly. Add 1-2 tsp milk, if necessary, to make a mixture that can be kneaded. Turn out on board and knead until smooth. Shape mixture into two rolls, 12 inches long and 1-1/4 inch in diameter. Roll in coconut or walnuts. Cut into 1/2 inch thick slices. Makes 48 pieces. Cream sugar and butter. Add egg yolks. Sift dry ingredients together and add alternately with milk. Add potatoes, and stir in nuts. Gently fold in stiffly beaten egg whites. Bake at 350 degrees until firm. USING UNCOOKED POTATOES, boil them, unpeeled, in salted water until soft. Or cook them in a microwave according to oven directions or bake in a conventional oven. Drain boiled potatoes. Peel potatoes when they are cool enough to handle and puree them through a food mill or potato ricer while still warm. Do not use a blender or food processor for this because it excites the gluten in the potato and makes a sticky mess. If using leftover mashed potatoes, place in a small pot and heat them until they are warm. Transfer potatoes to a mixing bowl, add the yolks and mix. Add nutmeg, salt, pepper and 3/4 cup of flour. Knead together and add the remainder of the flour if necessary, bit by bit, kneading until a slightly sticky consistency is attained. Lightly dust a work surface with flour. Form the dough into sausage-like rolls about the thickness of your thumb. Cut into pieces about 1-inch in length. Using a fork, flatten the pieces so that the tines leave an imprint in the gnocchi. Keep a glass of water nearby to clean the fork. Meanwhile, fill a 3-quart pot with salted water and bring to a boil. Reduce heat so that the water is boiling at a gentle roll. Drop the gnocchi into the boiling water, about 16 at a time. They will sink to the bottom but will rise to the surface after a minute or so. Continue to cook for another 15 seconds. Immediately remove with a slotted spoon to a colander. Sprinkle with a little olive oil, mix gently and transfer to a heated platter. Continue until all the gnocchi are cooked. Serve the gnocchi ungarnished as a side accompaniment to roast meat or poultry. F 9G u Serves 4 - 6 From "The Enchanted Broccoli Forest" By Mollie Katzen. freshly ground black pepper optional: snippets of fresh herbs (thyme, marjoram, basil) Scrub the potatoes, and cut them into 1" chunks. Place them in a saucepan with the leeks, celery, carrot and butter. Add salt. Cook the vegetables, stirring over med heat, until the butter is melted and all the particles are coated (5 min). Add the stock or water, bring to a boil, then cover, and reduce heat to a simmer. Cook until the potatoes are soft (20-30 min). check the moisture level occasionally. You may need to add a little extra stock or water if it gets too low. When the potatoes are tender, remove the pan from the heat, and puree its contents in the milk (use a blender, or a food processor fitted with a steel blade). Make sure the mixture is utterly smooth. Return it to the pan. Add optional herbs (or not). Grind in some black pepper. Taste it to see if it wants more salt. Heat the soup gently, covered, until JUST hot. Try not to let it boil. Serve right away. Posted by Theresa Merkling. I 9y u Place the first 5 ingredients into the pan. Sprinlke the potato flakes over the hot milk and stir. Let cool slightly. Add milk, select white bread, and push start. * Potatoes are grated on medium grater. 2 1/2 Cups Approx. ++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++ Grate raw potatoes into water to which lemon juice has been added. Place potatoes in a strainer or cheese cloth and drain off liquid. Drain well. Beat raw and cooked potatoes with egg, milk, and salt to form a batter. Using 3 T oil for each batch, drop batter for 3 or 4 pancakes at a time in hot oil in a large frypan. When firm on the bottom side, loosen edges and turn. Brown on other side. Remove, drain on paper towel, and keep warm. Continue until all batter is used. Serve immediately. NOTE: If potato cakes are served with meat, sprinkle with salt. Sprinkle with sugar if served with applesauce. 95tGc Bake sweet potatoes at 375 degrees about 40 minutes, or just until tender when pierced with knife. Let cool, then peel and cut into generous l/2 inch dice. Bring l/4 inch layer of water to boil in large saucepan. Add snap beans and boil until water has cooked away and beans are tender. Add more water if necessary to prevent scorching. Let cool. Place peanut butter in large mixing bowl. Stir in garlic, ginger, soy sauce, sesame oil and wine vinegar until smooth paste is formed, then stir in l/2 cup water. Add sweet potatoes, beans, onion and hot chiles and set aside. Heat small, heavy skillet over medium heat. Add cumin seeds and toast, shaking pan, until seeds turn brown and fragrant, about 45 seconds. Be careful to avoid scorching. Remove from pan at once. Stir 2 teaspoons of seeds and l/2 teaspoon salt into salad and marinate l hour, stirring occasionally. Adjust seasonings to taste, adding remaining cumin, if desired. "Potato scones reflect the influence of the Scottish in the Maritimes and their adaptibility in using the famous P. potato. Scones were a favorite Scottish tradition. According to _A Treasury of Nova Scotia Recipes_ "the difference between bannock and scone (which the Scots rhyme with 'on', not 'bone') is that the bannock is a rather large, round cake, and the scone is a smaller triangle or 'farl'. But local usages vary considerably, Scots being strong individualists. In a bowl, combine flour, baking powder and salt; cut in butter until mixture resembles coarse meal. Beat eggs lightly; reserve 1 Tbsp. With fork, stir into dry ingredients along with milk and potatoes until well moistened. Knead gently on a lightly floured surface about 20 times. Roll or pat into circle 1/2 inch thick. Place onto ungreased baking sheet; brush with reserved egg yolk and sprinkle with more sugar. Cut into 16 wedges, separating slightly. Bake in 425F oven for 12 to 15 minutes or until lightly browned. MAKES: 16 SCONES VARIATIONS: RAISIN SCONES: Add 3/4 cup raisins with dry ingredients OAT SCONES: Use 1/2 cup rolled oats in place of 1/2 cup flour Get out a pot about the size of the amount of soup you want to make. Fill it about 1/2 full of water. Peel and dice potatoes into bite size chunks, about 1 medium size per person. Put them into the water. Dice a medium size onion, add to the pot. Peel a couple of carrots, slice then thin to cook in about the same amount of time as the potatoes. Bring to boil on the stove, turn down and simmer. Season with salt and pepper to taste. (Lots of pepper, for my taste). When the potatoes and carrots are soft, add 1 can of evaporated skim milk. I do not thicken the soup with anything, but I do cook the potatoes till they are quite done. I put diced cheese into the bowls, ladle the hot soup into the bowls. If you used a low fat cheese, you could do this too, or you can skip the cheese. Also, to make a more filling soup, I add "rivells" to my soup (for a low fat soup, you would have to use egg substitute). Take 1 or 2 eggs, beaten slightly, add 1 half eggshell full of milk, and salt to taste, then flour to make a fairly stiff dough, drop little bits of this from a fork into the boiling soup. If you add the rivells just after the soup boils, they will be done when the potatoes are done, proceed with the evaporated milk, etc. The above soup would have no fat, (except the rivells version) till you add the cheese. Oh, yes, if I have celery, I throw in a stalk or two diced with the onion and carrot. You can't make anything any simplier. Dissolve yeast in warm water; and then mix all ingredients in a 1-gallon crock. (Do not use metal container) Cover with a close-fitting lid and let the starter rise until light (12 hours in warm weather, longer in cool weather). Do not let the starter get cold, ever. After using part of the starter, add 1 cup warm water, 2 teaspoons sugar, and enough flour to mix to the starter's original consistency. Add more potato occasionally as food for the yeast, but don't add more yeast. Use daily for best results. Starter improves with age. I am sure you will get some posts for flake starters. I do not have one. ^\PQj L$>>>>>>>>>>>>>>>>>>>>>>>>>>Potato Stuffing<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 1 tb oil in heavy large non-stick skillet over high heat. Add potatoes and cook until golden, stirring often, about 8 minutes. Reduce heat to low. Add chili powder and cumin and cook 2 minutes. Add tomatoes, sliced green onions and tomato sauce. Cover and cook until potatoes are tender, about 6 minutes. Add 1/3 c Jack cheese, egg, cilantro, and jalapeno and stir until cheese melts. Season with salt and cayenne. Brush large skillet with oil and place over medium heat. Add 1 tortilla and cook until softened, 30 seconds per side. Transfer to work surface. Top tortilla with 1/3 cup filling and roll up. Place seam side down in baking dish. Repeat with remaining tortillas and filling, brushing skillet with oil as necessary. (Can be made 2 hours ahead. Cover and chill. ) >>>>>>>>>>>>>>>>>>>>>>>>>>>>Enchilada Sauce<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< Heat 2 tablespoons olive oil in heavy large skillet over high heat. Add chopped onions and garlic and saute 5 minutes. Mix in cumin seeds, chili powder, dried oregano and ground cinnamon and saute 1 minute. Add enchilada sauce and tomato sauce and simmer 2 minutes. Mix in fresh lime juice. Season to taste with salt and cayenne pepper. (Can be prepared 2 days ahead. Cover and refrigerate. Reheat before using. ) >>>>>>>>>>>>>>>>>>>>>>>Topping<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<<< <<<<<< Preheat oven to 450 degrees. Pour enchilada sauce over enchiladas. Sprinkle with feta and remaining 1 1/3 cups Jack cheese. Cover with foil. Bake until heated through and bubbling, about 30 minutes. Serve with sour cream and green onions. Note: Although I'm sure that the _Bon Appetite_ chefs know exactly what they are talking about, I find that, at high temperatures, olive oil breaks down a great deal, begins to smoke, and sets off fire alarms all over. I use peanut oil and a wok to saute potatoes since, as far as skillets go, I don't have non-stick and heavy all in one. Additionally, I don't use any extra salt in the dish, finding it amply seasoned without. Servings: 1 These are *not* fluffy dumplings as in chicken and dumplings. They are a "sturdy" potato dumpling served as a side dish to meat, and usually with a sweet sauerkraut/carraway/honey dish as the vegetable. * * * Boil peeled potatoes in small quantity of water. Drain potatoes thoroughly. Rice potatoes through hand held masher/ricer. Let potatoes cool. On floured board, gradually add flour working mixture into dough with hands. Shape potato mixture into a long roll and cut into 10 slices. Drop dumplings into boiling water and boil gently about 5 minutes. Drain dumplings on paper towel. The dumplings are fully cooked after the boiling process, but traditionally, Czechoslovakians then melt butter in a heavy frying pan, and fry the dumplings until they are lightly browned on all sides. Heat oil in large skillet over medium heat; cook sausage until lightly browned, about 5 minutes. Remove sausage and set aside. Add potatoes, onion, and caraway seed to skillet; toss lightly to coat with oil. Cook, covered, for 15 minutes. Add apple, parsely, salt, pepper, and cooked sausage. Cook, uncovered, for 10 minutes longer, turning mixture carefully, until heated through. t u WV u7j j \$@WUS DEFROST COOKED MEAT, if necessary. Cut the ends off the bread and cut each loaf in half the short way. Remove the center of the bread. (Save the white centers for breadcrumbs. ) Set the hollow loaves aside. Arrange the bacon in a large skillet or fry pan and place over medium heat. Cook, turning once, until crisp. Remove the bacon, drain on paper towels and discard the fat in the pan. Replace the pan on the stove, add 2 tablespoons oil and the onions. Cover and cook until soft, about 7 minutes. Uncover, increase heat to high and cook, stirring often until onions begin to dry out and turn a light golden color, another 10 minutes or so. Remove from the heat, scrape the onions into a bowl and set aside. Stuff a cheese slice and a bacon rasher in each loaf of bread. Using the handle of a large wooden spoon, stuff in the meat and onions. Choose a skillet or roasting pan large enough to hold 4 sandwiches and choose a flat cover that is smaller than the pan. Heat half the remaining oil over low heat, place the sandwiches in the skillet with the cover on top of the sandwiches. Place a 2-pound weight on the cover and cook for about 5 minutes. Remove the cover, turn the sandwiches and add the remaining oil. Replace the cover and press down with the weights. Cook another 5 minutes. Remove the sandwiches from the heat and keep warm in a 250F oven while you cook the remaining 2 sandwiches. To serve, cut each sandwich in half, then diagonally cut each half into triangular pieces. BROWN THE BEEF AND ONION in oil in the open pressure cooker. Add salt and pepper, 1/2 cup wine, seal cooker and cook at 10 pounds pressure for 15 minutes per pound. Reduce pressure, open cooker and remove meat. To make gravy, remove all but 2 tablespoons fat from the cooker, add the flour and stir for 1 minute, then slowly add the wine and stock and simmer for a few minutes until thickened. Season gravy with salt and pepper to taste. Add into the bread machine in this order. Set on manual. FORMING: Cut dough into short strips, roll into ropes and shape into pretzels. Cover with a tea towel and let rise for 45 minutes. 'BATH': In a cast iron or OTHER NON-ALUMINUM pan, bring almost to a boil 4 cups of water and 5 teaspoons of baking soda. Gently place (by hand or using slotted spoon) the pretzels into the water for approximately 15 seconds on each side turning once. Do NOT let water come to a boil. Remove pretzels and place on a greased baking sheet. Sprinkle with coarse salt (kosher). Bake at 475 for 12 minutes. NOTE: In my oven it took only about 10 minutes, so watch carefully. Do NOT make the strips too fat; they really puff up. If you are on a salt-free diet, use sesame, poppy, garlic; whatever you like on the outside. the WHOLE family, both upstairs and downstairs loved them and the DAK did all the hard work. * If you use a machine that needs the water first add ingredients in reverse order. Mix all ingredients together until well blended. Refrigerate and serve with tortilla chips. Pour into three 9 in chake pan, greased and floured. Bake 30 minutes in moderate over 350F. Put layers together with Orange filling and cover with orange frosting. Sprinkle with 3/4 c. moist shredded coconut. PRIZE ORANGE FILLING: 2 T. flour, 4 level T. cornstarch, 4 egg yolks, well beaten; 1 c sugar; 1/2 tsp. salt. Mic smooth in double broiler. Add slowly the following, stirring constantly: 1/2 c orange juice; 3 T lemon juice; 1/4 c water; Add: 2 T butter, grated ring of 1 orange. Cook over water, stirring occasionally until thick, about 20 minutes. Cool. Spread between layers of cake. ORANGE FROSTIMG: 1 tsp white corn syrup, 7/8 c sugar, 1/4 tsp grated orange rind, 1 egg white, 3 T orange juice. Put in double boiler. Beat constantly with rotary beater while cooking over boiling water 6-7 minutes. Remove from heat, ad: 1/2 tsp lemon juice, sprinkling of salt. Beat thoroughly and spread on cake. half a can of milk onion, optional Place 2 tbsp bacon fat and the 3 tbsp flour into a saucepan and stir over a medium fire until the flour is golden brown. Than add 1 quart of boiling water and half a can of milk, stirring in slowly until smooth and season with salt and pepper to taste. An onion may be added to improve the flavor. Q9n u * ground in blender, or 1/4 c Cornmeal The addition of soy flour or powder to these pancakes boosts the protein content. Mix the dry ingredients in a bowl. Beat the liquid ingredients (incl 2 T of the oil) together and add them to the dry mixture. Stir to mix well, mashing out the lumps with a wooden spoon. Add more liquid if necessary; the batter should pour off the spoon slowly but smoothly. You can use water instead of milk after you've added the first 1 1/2 cups of milk. Brush a hot skillet with oil or butter. The skillet should be well greased. Heat the skillet and cook the pancakes on the 1st side over med-hi heat until the surface bubbles; turn and cook briefly on the 2nd side. Transfer to warm plate. Makes 12 pancakes. * Chicken breasts should be skinned, boned and split. ~------------------------------------------------------------------------- Mix flour, salt and pepper on a plate. Lightly coat chicken with seasoned flour. Heat butter in a medium skillet over medium heat. Add chicken and saute , turning once, until cooked through, 8-10 minutes. Remove to serving plate and keep warm. Sauce: Pour wine into skillet and increase heat to medium high. De glaze skillet by heating the wine to boiling and scrape loose browned bits on bottom of pan. Add tomatoes, bell pepper, garlic, parsley and thyme; cook, stirring frequently, until thickened, 4-6 minutes. Season with salt and pepper. Spoon sauce over chicken and sprinkle with olives and capers. Serve hot. From: Syd's Cookbook. PREHEAT THE OVEN TO 400F. In a small bowl, whisk together the olive oil and tomato paste. Add the potato slices, tossing to cover evenly. In an 8-inch ovenproof skillet, layer the potatoes around the outside and in the center. Slide the tomato slices evenly between the sliced potato. Season lightly with salt and pepper, and heat the pan on top of the stove at medium-high heat until crackling noises are heard, about 1 1/2 minutes. Transfer the pan to the oven to bake until the slices are slightly crisp and the potato is tender when pierced with a knife, about 25 minutes. Remove, sprinkle on the Parmesan cheese and run the dish under the broiler just until the cheese is lightly colored, 1 1/2 to 2 minutes, watching carefully. Remove and sprinkle on the parsley, and serve. Prepare Brown Sauce except gently stir in 1 tomato, chopped and 1 clove of garlic, crushed. Serve with meat, spaghettie, noodles or vegetables. Pit prunes and cut in pieces. Beat eggs until thick and creamy. Add to cream, and sugar. Mix well. Sift flour, measure, and sift with baking powder and salt. Add grated chocolate. Beat thoroughly. Add prunes and flavoring. Mix well. Pour into well-oiled muffin tins. Bake in moderate oven (375 F) about 15 minutes. If desired, use 2 teaspoons baking powder and 1/2 teaspoon baking soda with 1 1/4 cups sour cream. The Household Searchlight j Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Combine prune pulp, prune juice, cored and chopped apples, and pared and chopped quinces. Add water to cover. Cook until fruits are soft. Rub through a sieve. Add watermelon rind and oranges to fruit pulp. Add 3/4 as much sugar as fruit mixture. Add raisins. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Wash prunes. Cover with water. Simmer until tender. Cool. Remove pits. Cut prunes in halves. Extract juice from orange. Remove white membrane from orange peel. Chop peel. Combine prunes, orange juice, peel, and sugar. Mix thoroughly. Simmer slowly, stirring constantly, until thick. Add nuts and cook 5 minutes. Wash prunes, cover with water, and cook slowly until tender. Drain, pit, and chop. Add sugar to prune juice. Add prunes and lemon juice. Boil to soft ball stage (234 - 238 F). Cool to room temperature. Beat until creamy. Add nuts. Pour into well-buttered, shallow pan. Cut in squares. Miss E. , Rayne, LA. Wash prunes. Cover with cold water. Cover and simmer until tender. Add sugar, vinegar, and spices. Simmer 20 minutes. Edith Johnson, Genesee, PA. Mix together - Flour, Soda, Salt, Cinnamon and Nutmeg. Mix Sugar, Oil, Eggs and Buttermilk. Add to dry ingredients and then add Prunes, Chopped Pecans and Vanilla. Bake at 350 for approx 45 minutes in Bundt or Angel food pan. Toothpick test, cool on rack and enjoy! SVWU3 u&9\$ Sift together flour, sugar, baking powder, baking soda, salt and spices into large bowl of electric mixer. Add shortening, prune juice and milk. Beat with electric mixer for 1-1/2 minutes on slow or medium speed. Scrape bowl and beaters; mix well. Add eggs and vanilla. Beat for 1-1/2 minutes more on slow or medium speed. Scrape and mix again. Stir once around bowl with spoon. Pour batter into two 8-inch layer cake pans which have been greased and floured. Bake in a 350 degree F. oven for 25 to 30 minutes. Frost with Prune Butter Frosting. PRUNE BUTTER FROSTING: 6 Tbsp butter or margarine 3 cups confectioners' sugar, sifted 3/4 tsp lemon juice 4 to 4-1/2 Tbsp prune juice 1 tsp grated lemon rind salt, dash 1/2 cup prunes, cut-up, cooked, well-drained 2 Tbsp chopped nuts Cream butter or margarine in large bowl of electric mixer. Add sugar alternately with juices; beat until well blended. Add grated rind and salt. Beat until frosting is of good spreading consistency. Fold in prunes and nuts. This cake and frosting will freeze. Combine all ingredients in a large bowl; mix well. Put in a large airtight container and label as Pudding and Pie Mix. Store in a cool, dry place and use within 6 to 8 months. Makes about 9 Cups of mix. VARIATION: If you prefer cornstarch puttings, substitute 2 cups cornstarch for flour. Combine the sugar and flour and mix well. Add the boiling water stirring constantly to prevent lumping. Cook in double boiler until the mixture thickens. Add butter and stir until melted. Flavor and serve. \$,WU D$8]_^[ Soak bread crumbs in milk, add sugar, butter, egg slightly beaten,and salt. Flavor to taste and bake in a moderate oven. Time in oven, 1 hour. Temp. , 325 degrees. Servings, 6. VARIATIONS: Melt two squares of chocolate and add to scalded milk. Cararmelize three tablespoons of sugar; dissolve in hot water to make a syrup and add to the scalded milk. Add spice and raisins. Remove stems and shake out seeds from chili pods; rinse in cold water. Tear pods into pieces; place in blender with water. Blend until smooth. Brown meat in oil. Add chili pod mixture, barbecue sauce and garlic salt. Cook over low heat for one hour. Serve as soup with a casserole or beforehand. Makes 6 servings of 1/3 cup: small servings are practical for this soup. Posted by Pat Stockett. Courtesy of Fred Peters. SOFRITO: SOFRITO: In a large skillet cook onion and garlic in the water until the onion is tender. Stir in the remaining Sofrito ingredients. Simmer, uncovered, for 15 minutes until almost all of the liquid is evaporated. Makes 2 cups. For stew, add rice and chicken stock to the Sofrito. Cook, covered, for 15 minutes until the rice is tender. Stir in the chicken, peas, olives, and capers. Cook, covered, for 5 minutes. Makes 4 servings. [LOW CALORIE RECIPES; Summer 1988] Posted by Fred Peters. Using a large kettle, boil molasses, sugar and vinegar until it snaps when tested in cold water. Stir constinuously. Remove from heat. Quickly add butter and puffed rice, mixing well. Pour into buttered pan or cookie sheet, spreading the mixture out to about 1-inch thickness. Let cool and then break into serving pieces. Yield: 2 dozen. In a small mixer bowl, beat egg whites till stiff peaks form (tips stand straight). Set aside. In another small bowl beat egg yolks, milk, wine, and salt till smooth. Fold into egg whites. Spray two 12-oz individual casseroles with nonstick spray coating. Divide bread betweem casseroles. Top with cheese; pour egg mixture over bread and cheese. Bake, uncovered, in 350 deg F oven for 20-30 minutes or till golden. Try sourdough French bread for a little different flavor. ************************************************************* Per serving: 333 calories, 21 f protein, 27 g carbohydrates, 15 g fat, 304 mg cholesterol, 469 mg sodium, 336 mg potassium. (;S\}# kX]_^[ CdPQj Quantity: About 1 1/2 Pounds Of Stuffing Cooking Time: 25 Minutes Heat the butter in a heavy pan and brown the onion in it. Remove the onion and fry the curry powder until dark brown then add the garlic and simmer for 3 minutes, until a smooth paste is formed. Return the onion to the pan and add the stock, pineapple juice, raisins, Pistachios, and rice. Season with the salt, to taste. Cover tightly and simmer over low heat for 15 minutes, until the rice is half done. Strain off the liquid reserving it for another use. Use the pulao to stuff chickens or other poultry. This makes enough to stuff 1 large or 2 smaller chickens. From How To Make Good Curries by Helen Lawson Copyright 1973 "J;T$ \JK;T$ Clean, wash and soak rice for a half hour. Heat the ghee and fry the onions until golden. Add the drained rice, garlic, salt and peas and continue to cook for 5 minutes, stirring constantly. Gradually add the hot water, blending thoroughly, and bring to a boil. Simmer, covered, for 20 to 25 minutes or until all the liquid has been absorbed and the rice is tender. NOTE: Any of the following can be added: Cloves, Cinnamon, Caraway Seeds, Tumeric, Ginger, Red Pepper, Coriander, Parsley, Garam Masala or Cumin. From How To Make Good Curries by Helen Lawson Copyright 1973 SVWUP Boil sugar, water, and butter to hard ball stage (265 - 270 F). Add flavoring. Turn onto wet platter. Cool. Pull until brittle. Cut in 1-inch pieces. Place in dish of powdered sugar. Leave until mints become creamy. Margaret Scharfeneker, Buckhannon, W. @$`vV Mix first seven ingriedients together. Pour mixture into pieshell. Bake at 425 dehrees F for 15 minutes. Reduce heat to 350 degrees F. Continue baking about 45 minutes,or until pick comes out clean. Cool 20 minutes. Blend together sour cream,brown sugar,lemon juice and lemon peel. Spread this mixture evenly over the pie. Bake 10 more minutes. Sprinkle top with chopped pecans. Serve warm or cold GDPUV })]_^[ DISPERSE YEAST in warm water. Combine bread crumbs, wheat germ and flours and form a well. Add salt, caramel and yeast mixture along with starter. Form dough, adding more bread flour if necessary to give a moderately firm texture. Knead for 8-to-10 minutes until smooth and elastic, and place in a lightly oiled bowl. Cover and let rise until doubled. Deflate the dough, divide into 4 pieces and form into oval shapes. Cover with buttered plastic wrap and allow to double, about 45 minutes. Preheat oven to 425F. Slash tops of loaves with a razor blade and bake for 30-to-45 minutes. Makes 4 Loaves FOR THE RYE STARTER: Mix water and rye flour and let sit all day. In the evening, add 3 ounces all-purpose flour. To make hot water dough: Beat lard or shortening and salt in a large bowl;gradually, beat in boiling water. Cool to room temperature,stirring, occasionally to prevent water and lard from separating. Beat in 2 cups flour,then form dough into 2 balls. Flatten each portion into a 6" disk. Wrap in plastic wrap and chill. (If desired refrigerate overnight or freeze up to 1 month. ) To make pumpkin filling: Mix sugar,light brown sugar,flour, bitters,if desired,cinnamon,ginger,salt,nutmeg and cloves in a large bowl. Stir in egg;set aside. Melt butter in a large skillet over low heat. Add pumpkin puree;simmer,stirring occasionally, until puree thickens slightly,about 10 minutes. Gradually,stir hot pumpkin puree into the sugar mixture. Stir in evaporated milk,sweet milk and 1 cup water. (If desired,cover and refrigerate overnight. ) To make praline: Beat butter and brown sugar in a medium bowl. Stir in pecans and set aside. (If desired,cover and refrigerate overnight. ) Assemble and bake: Bring chilled dough to room temperature. Working with one disk at a time,place on a floured surface. Using half of the remaining 1/4 cup flour,roll into a 13" circle,1/8" thick. Transfer and fit dough into a 9" deep dish pie pan;trim away excess dough and flute the edges with a fork. Repeat with remaining disk of dough to make a second pie shell. Prick each pie shell all over its surface with a fork. Preheat oven to 450 degrees. Freeze pie shells for 10 minutes. Spread half of the praline mixture over the bottom of each pie shell. Bake until praline is golden brown and bubbly,about 10 minutes; cool slightly. Reduce oven temperature to 400 degrees. Pour half the pumpkin filling into each crust;smooth the top of each with a spatula. Bake until pumpkin filling in each pie pan is firm and crusts are golden brown,about 1 hour. Cool completely and serve. Makes 2 ea 9" pies. Top with whipping cream or whipped topping,if desired. Garnish with whole pecans. Combine sugar & oil; mix until well blended. Add eggs one at a time, beating well after each addition. Sift flour, salt, soda & cinnamon together. Add pumpkin and walnuts last. Pour in 9" or 10" ungreased tube pan. Bake in 350~ oven for 1 hour. Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix. Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and. Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min. remove from pan(s) and cool completely. FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well. L$ HQU Preheat oven to 350 deg. In a large mixing bowl combine cake mix, pumpkin pie mix, and 2 eggs. Mix at LOW speed untill moistened then at med. speed adding remainder eggs and topping mix Mix at low speed untill moistened then at med. speed for 3 min. Pour into greased and floured cake pans and. Bake 45 to 50 min OR untill wooden pick comes out clean Cool 15 min. remove from pan(s) and cool completely Frost with your favorite frosting or creamy butter frsting. Beat 3 eggs at high speed for 5 minutes. Gradually, add 1 cup sugar. Stir in 2/3 cup pumpkin and 1 tsp. lemon juice. Mix the next 6 ingredients and fold into pumpkin mixture. Pour into a greased and floured cake pan. Top with chopped walnuts. Bake @ 375 degrees for 15 minutes. After baked, sprinkle a towel with powdered sugar. Tip cake out onto the towel. Sprinkle the cake with powdered sugar. Roll up in the towel and let cool. Topping: Place powdered sugar, cream cheese, butter and vanilla extract in mixing bowl. Beat until smooth. Unroll cake, gently, and spread withcream cheese mixture. Roll cake again. Chill. D$$9C Crust: Filling: In mixing bowl cream shortening and sugar together until fluffy; blend in egg. Put in pumpkin, pineapple, oats and nuts; stir thoroughly. Add the sifted dry ingredients and milk alternately; drop by spoonfuls on ungreased cookie sheet about 2 inches apart. Bake in 400-degree oven for 8 to 10 minutes. One cup applesauce may be substituted for milk and pineapple. Yield: 6 dozen. Mix all ingredients well; drop by spoonfuls on cookie sheet. Bake at 375-degrees 12 minutes or until golden brown. Chocolate chips or M & M candies may be substituted for raisins. Yield: 4 dozen. Combine milk,pie filling mix,pumpkin,spice and topping in a deep narrow bottom bowl. Beat at lowest speed of electric mixer for 1 minute. Pour into pie shell. Chill until set,at least 3 hours. Garnish with additional whipped topping and pecans,if desired. @$VWU Mix and sift flour, salt, baking powder, and soda; stir in oats; set aside. Cream sugars with shortening and spices; beat in egg. Add flour mixture alternately with pumpkin. Stir in dried figs, walnuts and orange peel. Drop by Tablespoons on greased cookie sheets. Bake at 375F degrees for about 15 minutes. Combine the juice, raisins and figs in a bowl. Let stand for 1 hour, or overnight. Beat together the pumpkin, sugar and oil. Stir in the fruit mixture. Add the flour, baking soda, baking powder and spices. Mix well. Add the walnuts and orange rind. Stir to blend well. Pour the batter into a lightly oiled 8- by 5-inch loaf pan. Bake in a 325-degree oven for 40 to 45 minutes, or until a toothpick inserted into the center comes out clean. Let cool in the pan for 5 minutes. Remove from the pan and cool thoroughly on a wire rack. Wrap in foil and refrigerate until ready to use. Serves 16 One Serving = Calories: 160 Carbohydrates: 26 Protein: 3 Fat: 6 Sodium: 69 Potassium: 221 Cholesterol: 0 Exchange Value: 1 Bread Exchange + 1 Fruit Exchange + 1 Fat Exchange SVWu Nicely spiced, this moist, light cake is great for either after-school munching or late-night snacks. In large bowl, beat together granulated sugar, eggs, pumpkin, oil and buttermilk until smooth. Stir together salt, cinnamon, nutmeg, cloves, allspice and baking powder; sprinkle over pumpkin mixture and stir until blended. Pour into greased 9-inch(2. 5 L) square cake pan. Bake in 350 degree F (180 degrees C) oven for about 35 minutes or until cake springs back when lightly touched. Let cool in pan on rack. Using small sieve, dust top lightly with icing sugar. Makes 16 servings. Beat half and half cream and pie filling in a large mixing bowl with a wire whisk for 1 minute. Let stand 5 minutes. Fold in topping and remaining ingredients;spoon into crust. Freeze until firm. Let stand at room temperature for 10 minutes before serving to soften. Store leftovers in freezer. Pare pumpkin. Remove seeds and cut pulp into cubes. Add sugar. Stir well, and allow to stand overnight. In the morning add apricots which have been washed and cut in strips. Add raisins. Cook slowly, stirring frequently, until the pumpkin is tender and clear. One-half a lemon, sliced thinly, may be added. Canned pumpkin may be substituted for fresh pumpkin. Combine the pumpkin, the 1/2 cup sugar, spices, and 1/2 ts of salt in a bowl and mix well. Add the egg yolks, stirring until well blended, then, gradually, blend in the evaporated milk. Pour into the unbaked pie shell. Bake in a preheated 400 degrees F. oven for 35 minutes or until a knife inserted halfway between the center and edge comes out clean. Remove the pie from the oven and increase the oven temperature to 425 degrees F. To make the meringue, beat the egg whites and the 1/8ts of salt in a bowl, using an electric mixer set on high, until foamy. Gradually add the 6 tbls of sugar, 1 tbls at a time, beating well after each addition. Continue beating until stiff, glossy peaks from when the beaters are slowly lifted. Spoon some of the meringue around the edge of the warm pie. Spread the meringue so that it touches the inner edge of the crust all the way around the pie, using the back of a spoon to do this. Heap the remaining meringue in the center and, again using the back of the spoon, push it out to meet with the meringue border. Using a flatware knife, form light small peaks in the meringue and then bake in the preheated oven for 5 minutes or until the meringue is lightly browned. Cool on a wire rack. Spray 12 muffin tin with non fat spray. Mix all ingredients together. Fill muffin tin. Bake at 375F for 20 minutes. Weight Watchers Info: 6 muffins = 1 Bread, 1 Protein, 1 Vegetable, 1 Fat, 1 Milk u\;D$ PREHEAT OVEN TO 350F. Beat the half and half, milk, brown sugar, cinnamon, cloves, eggs and cognac together in a mixing bowl. Stir in the pureed pumpkin and the candied ginger. Pour the filling into the pie shell. Bake for 40-to-50 minutes in the middle of the oven until the filling is set and the center of the pie barely moves when shaken. Preheat oven to 375 degrees. In large bowl,blend pumpkin,condensed milk,eggs,spices and salt;pour into pastry shell. Bake 50 to 55 minutes or until knife inserted near center comes out clean. Arrange pecans in circle on pie. In small saucepan,combine remaining ingredients;cook and stir until sugar dissolves. Simmer 5 minutes; remove from heat. Cool,5 minutes;spoon over pecans. Refrigerate leftover pie. Makes one 9" pie. Wash pumpkin. Remove peel and seed. Cut pumpkin as wanted. Weigh and mix with sugar. let stand 12 to 18 hours in a cool place. Add thinly sliced lemons, salt and mixed spices (tied in bag). Boil until pumpkin is clear and sirup thick. Pour, boiling hot, into hot Ball jars; seal at once. NOTE: Use ginger, nutmeg, cinnamon, etc to flavor this your way. From the; Ball Blue Book - Home canning and freezing recipes and methods Published in 1956 by Ball Brothers Co. Muncie, Indiana $ Garnishes: Sweetened whipped cream, chopped pecans Grease and flour a 15- X 10- X 1-inch jellyroll pan; set aside. Beat eggs in a large bowl at high speed with an electric mixer until thick; gradually add sugar, and beat 5 additional minutes. Stir in pumpkin and lemon juice. Combine flour and next 5 ingredients; gradually stir into pumpkin mixture. Spread batter evenly in prepared pan; sprinkle with 1 cup pecans, gently pressing into batter. Bake at 375 degrees for 12 to 15 minutes. Sift 1 to 2 Tbsp powdered sugar in a 15- X 10-inch rectangle on a cloth towel. When cake is done, immediately loosen from sides of pan, and turn cake out onto sugared towel. Starting at the narrow end, roll up cake and towel together; let cake cool on a wire rack, seam side down. Beat cream cheese and butter in a large bowl at high speed with an electric mixer; gradually add 1 cup powdered sugar and vanilla, beating until blended. Unroll cake; spread with cream cheese mixture, and carefully reroll. Place cake on plate, seam side down. Garnish with whipped cream or pecans if desired. Yield: 10 servings * Slice of white bread should be torn into small pieces. ~------------------------------------------------------------------------- Cook pumpkin seeds, onion, bread, and garlic in oil, stirring frequently, until bread is golden brown. Stir in chiles. Place mixture in food processor workbowl fitted with steel blad; cover and process until smooth. Stir in broth, whipping cream and salt. Makes about 3 cups of sauce. BLENDER METHOD: Place pumpkin seed mixture and about half the broth in blender container; cover and blend until smooth. Stir in remaining broth, the whipping cream and salt. In large bowl, beat eggs, oil and sugar until well blended. Add pumpkin and mix thoroughly. In separate bowl, mix together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and nutmeg. Gradually add dry ingredients to pumpkin mixture. Mix until smooth. Pour into greased and floured 11x17-inch jelly roll pan. Bake at 375 F for 20 minutes or until wooden pick inserted in center comes out clean. Cool before spreading with Cream Cheese Frosting. Creme Cheese Frosting: In medium bowl, beat cream cheese until soft. Add butter, mixing until smooth. Stir in milk and vanilla. Gradually add powdered sugar. Beat until smooth and spread onto cooled cake. D$$RP D$$RP Beat eggs, oil, sugar and pumpkin; stir in flour, B. powder, cinnamon, baking soda, salt, ginger and cloves. Mix in raisins and nuts. Pour into greased jelly roll pan. Bake until light brown. Frost with cream cheese frosting. Cut and refrigerate. Bake at 350 degrees for 25-30 minutes. Preheat oven to 325-degrees. Sterilize 8 (1 pint, straight-sided) Kerr or Ball Quilted Crystal (12 oz, straight-sided, Ball #14400-81400) canning jars, lids and rings by in boiling water for 10 minutes. Remove the jars from the water and allow to air-dry. Leave the lids and rings in the hot water until ready to use. Once cool, brush (use a pastry brush) the inside of jars with shortening (DO NOT use Pam or Baker's Secret); set aside. Coarsely chop the nuts and raisins; set aside. Sift together the flour, baking powder, baking soda, salt cloves, cinnamon and ginger in a large bowl. Add raisins and walnuts; toss lightly to combine. In another large bowl, beat eggs at high speed until thick and yellow (2-3 minutes). Gradually beat in the sugar until thick and light. At low speed, beat in the oil and pumpkin; blend thoroughly. Gradually stir in the flour mixture until well blended. Divide batter among the 8 canning jars (should be slightly less than 1/2 full). Wipe the sides of the jar off (inside/outside) in case you slop or it'll burn. Place jars on a cookie sheet or they'll tip over. Bake in preheated 325-degree oven for 35-40 minutes or until a toothpick inserted deep into the center of the cakes comes out clean. When cakes test done, remove the jars, one-by-one, place a lid, then a ring onto each jar, screw down tightly. USE HEAVY-DUTY MITTS! The jars are H O T ! Place jars onto your counter to cool. You'll be able to tell if they've sealed--you'll hear a "plinking" sound. If you miss the sound, test each jar by pushing on the lids once the jars are cool, they shouldn't move at all. These will keep in a cool, dark place for about 1 year. I'm not sure, they don't last that long around here! [ Combine crumbs and margarine; press into bottom and sides of 9 inch springform pan. Combine Neufchatel cheese, 1/2 cup sugar, and vanilla, mixing at medium speed on electric mixer until well blended. Add eggs, one at a time, mixing well after each addition. Reserve 1 cup Neufchatel Cheese mixture; add pumpkin, remaining sugar and spices to remaining Neufchatel cheese mixture. Mix well. Layer half of pumpkin mixture and half of Neufchatel cheese mixture over crust; repeat layers. Cut through batter with knife several times for marble effect. Bake at 350 F for 55 minutes. Loosen cake from rim of pan; cool before removing rim of pan. Chill. 10-12 servings. From package of Light Philadelphia Brand Neufchatel Cheese. x$9t$ Prepare pie crust for filled one-crust pie using 9-inch pie pan. Flute edge. Heat oven to 325F. In small bowl with mixer at medium speed, beat cream cheese until light and fluffy. Gradually beat in half the corn syrup and vanilla until smooth. Spread evenly over bottom of pie crust-lined pan. In same bowl combine pumpkin, eggs, remaining corn syrup, evaporated milk, sugar, pumpkin pie spice and salt; beat until smooth. Carefully pour over cream cheese mixture in pie shell. With knife or small spatula, swirl mixture to give marbled effect. Bake at 325F for 45 to 50 minutes or until knife inserted halfway between edge and center comes out clean. Cool completely on wire rack. Store in refrigerator. Combine the brown sugar, cornstarch, 1/2 tsp of cinnamon and 1/4 tsp of salt in a 2-quart saucepan. Stir in the water and butter. Cook, over medium heat, stirring constantly, until the mixture comes to a boil. Carefully add the apple slices and cook for another 4 minutes. Remove from the heat and set aside. Combine the egg, sugar, pumpkin, 1/4 ts of salt, spices, and evaporated milk in a bowl. Beat until well blended using a rotary or electric mixer set on low speed. Pour the apple mixture into the unbaked pie shell and then spoon an even layer of the pumpkin mixture over the apple mixture. Bake in a preheated 425 degree F oven for 10 minutes then reduce the oven temperature to 375 degrees F and bake another 40 minutes or until the filling is set around the edge. Cool on a wire rack. Combine the pumpkin, sugar, spices and salt in a bowl mixing well. Add the eggs and evaporated milk. Beat until smooth, using a rotary beater or an electric mixer. Pour into the unbaked pie shell. Bake in a preheated 425 Degrees F oven for 15 minutes and then reduce the temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the crunch Pecan topping and sprinkle over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 minute. Cool to room temperature on a wire rack. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a fork. PIE FILLING: Combine the pumpkin, sugar, cornstarch, spices and salt in a bowl mixing and mix well. Add the eggs and evaporated milk. Beat until smooth, using a wire whisk. Pour into the unbaked pie shell. Bake on the lowest rack of a preheated 425 Degrees F. oven for 15 minutes and then reduce the oven temperature to 350 degree F. and bake for an additional 45 minutes or until a knife inserted halfway between the center and edge comes out clean. Cool on a wire rack. Prepare the Crunchy Pecan Topping and sprinkle evenly over the cooled pie then place the pie under the broiler flame (5-inches from the heat source) until the mixture begins to bubble, about 1 to 1-1/2 minutes. Cool to room temperature on a wire rack. Refrigerate until serving. CRUNCHY PECAN TOPPING: Place the softened butter, brown sugar, and pecans in a bowl and mix until crumbly with a pastry blender. 9T$,t Put ingredients into a blender, food processor or clean coffee grinder. (Or crush with a mortar and pestle. ) Blend well. Store in a glass container in a cool, dry place. To prevent caking, add a few grains of rice. F(9x@tg D$$RP Makes one 8-inch loaf 1 Tbsp active dry yeast 1 1/4 cups warm water 1/4 cup nonfat dry milk 2 Tbsp brown sugar 2 tsp salt 2 Tbsp safflower oil 1/4 cup wheat germ 3 to 3 1/2 cups triticale flour IN a medium-size bowl dissolve the yeast in 1/4 cup of the warm water. Stir the dry milk, brown sugar, and salt into the rest of the water to dissolve, then add to the yeast along with the oil, wheat germ, and enough of the white flour until it becomes hard to stir. Turn the dough out onto a floured work surface while you clean out and grease the bowl. Knead the dough, adding more flour as necessary, until it becomes smooth and loses almost all its tackiness. Return the dough to the greased bowl, cover with plastic wrap, and let sit until it almost doubles in volume. This will take a long time - maybe 4-5 hours - but don't let it rest longer than that. Turn the dough out onto your work surface, knead a few turns, and form into a loaf. Place in a greased 8-inch loaf pan, cover lightly with a towel, and let rise slowly about 1 1/2 hours. It will never swell up more than slightly. Bake in a preheated 350 F oven for 50 minutes. Let cool on a rack and let it rest several hours before slicing. Keep refrigerated tightly wrapped in plastic. Slice thin when serving. Puree dates, water and vanilla in blender or food processor. Makes about 3/4 cup. Ph|da Wash;halve and pit plums. Place in large saucepan with 1/4 cup water. Cover and simmer over low heat until tender,about 10 minutes. Puree plum pulp and liquid in blender. Measure 2 cups puree,adding water if necessary. Add sugar and lemon juice. Stir until sugar is dissolved. Soften gelatin in 1/4 cup cold water. Dissolve over hot water. Chill until slightly thickened. Beat egg whites with salt until stiff,but not dry. Fold egg whites and whipped cream into plum mixture. Pile into pastry shell. Chill until firm. Garnish with whipped cream,if desired. Makes 1 ea 9" pie. SVWU3 One of Italy's very special Christmas and New Year's dishes is this rich nut and fruit pastry, sometimes spelled "Putitza" or "Putizza. " DISSOLVE THE YEAST in 1/4 cup milk. Add 1/2 cup flour and knead into a soft ball. Cover this with a towel and let it rise in a warm place. When it has doubled in bulk, add it to a bowl containing the rest of the flour, the sugar, eggs, melted butter, pinch of salt and grated lemon peel. Mix in enough milk to make a supple dough; knead well. Cover with a towel and let rise until doubled in bulk. Put the raisins in a small bowl and cover with hot water; let soften, then drain. Saute breadcrumbs in 3 tablespoons butter. Finely chop walnuts, almonds and candied fruits. In a large bowl, mix together the raisins, pignoli, grated lemon and orange peel, chopped nuts and fruits, sauteed breadcrumbs and 1 egg yolk. Whip the egg white into soft peaks and fold it into the mixture. Preheat oven to 375F. Butter a baking sheet. Roll dough into a sheet 1/8-inch thick. Spread filling over it, leaving 1 inch clear at the edges. Roll it into a cylinder and coil it on the baking sheet like a snail shell. Beat the remaining egg yolk in a small bowl and paint the surface of the dough with it. Sprinkle it with sugar and bake 35 to 40 minutes, or until pastry is firm and golden brown. Makes 1 Loaf ? ;l$$r ;t$$| Use 8oz glass jars with two part tops, (lids with screw bands), to store the cooked jams and preserves. Select one or two cup glass or rigid plastic containers with tight-fitting lids for no cook freezer jams and preserves. Wash the jars and glasses with screw bands in an automatic dishwasher with very hot rinse water, keep hot until ready to use or wash with hot, soapy water and rinse very thoroughly. Place the jars and glasses upside down in a large saucepan filled with water and bring to boiling and boil for 10 minutes. Keep them hot. Was two-part lids in the automatic dishwasher with very hot rinse water again, keeping them hot until ready to use or wash in hot soapy water and rinse well. Place in a small saucepan filled with water and bring to a boil. Remove them from the water but keep them hot until ready to use. Fill the jars to within 1/4-inch for the cooked jams and 1/2-inch for the no cook freezer jams. Using a plastic knife or spatula, make sure there are no air bubbles in the jam. Wipe the jar rims and screw threads with a clean damp cloth. Cover with the lids, screwing them down tight, and invert the jars for 5 minutes. then turn upright. Let the jars stand at room temperature for 1 hour for cooked jams or 24 hours for no cook jams. Gently stir no cook jams before refrigerating or freezing. ALL JAMS MUST BE FROZEN OR REFRIGERATED! Store jams in the freezer for up to 1 year. Thaw frozen jams in the refrigerator. Thawed jams have a refrigerator shelf life of 3 weeks. NOTE: With the exception of two of the following recipes (the ones without pectin) they may be processed as canned goods by using the instructions found in any good cookbook for preserving jellies and jams. Prep time: 5 minutes Cook time: 20 minutes Q & E stands for quick and easy. It takes only 20 minutes for this soup to cook - just enough time to set the table and make a sandwich. freshly ground pepper In a large saucepan, combine celery, potatoes, leeks, zucchini and peas. Pour in broth. Bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in spinach and pepper to taste. Cook for 1 minutes longer. Ladle into warm soup tureen or bowls. Makes 4 servings. SVWUh L$(PVUQW SVWUj PREHEAT OVEN TO 400F. Rinse quails and pat them dry with paper towels. Lay a round of pancetta over breast and thighs of each bird and tie securely with string. Melt butter in an oven-proof casserole just large enough to hold quails. Add sage leaves and quails. Brown them over medium heat 3-to-4 minutes on each side. Sprinkle with salt and pepper, and pour on the wine. Set casserole in oven and bake 20-to-25 minutes, until tender, turning quails once after 10 minutes. Remove strings and serve in a heated dish. V(PQR Mix meat, onion, spices in a saucepan. Add boiling water. Simmer, uncovered for 20 minutes, stirring occasionally. Skim off any fat. Preheat oven to 375F. Roll out half of the pastry and line 9" pie plate. Place filling in pie plate and cover with the remaining pastry. Prick with a fork. Bake at 375F for 30 minutes or till golden. Serve piping hot topped with homemade ketchup or chili sauce. SERVES 4-6 "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. Queen Elizabeth cakes have appeared in cookbooks coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House. However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother. " Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. IQRUS IQRUS "This date and nut cake always included a broiled topping. Lazy Daisy was a plain cake with the same topping. Queen Elizabeth cakes have appeared in cookbooks coast to coast for many years. Some claim that the recipe was a favorite of the Queen Mother and given to worthy groups as a fund raiser during World War II. One from Quebec's Eastern Townships includes the footnote that says that, "This is not to be passed on but must be sold for charitable purposes for 15 cents. In a reply to our query about the name of this recipe, the Queen Mother's Lady-in-Waiting writes; "I fear I have to tell you that, although we have known about this recipe for many years, it did not originate from either Buckingham Palace or Clarence House. However as Her Majesty always made it a rule, due to the number of requests receieved, never to give "favorite recipes", I fear that I have to tell you that you that should you wish to include this recipe in any cookbook, it should only be called a 'date and walnut cake' with no reference to the Queen Mother. " Pour water over dates and soda; let stand until lukewarm. In bowl, cream butter with sugar; beat in egg and vanilla. Mix together flour, baking powder and salt; add to creamed mixture alternately with date mixture. Spread in a greased and floured 9 inch square cake pan. Bake in 350F oven for 40 minutes or until tester comes out clean. Broiled Topping: In a small heavy saucepan, combine butter, packed brown sugar, light cream and coconut (half nuts if desired). Bring to a boil, stirring; boil gently for 1 minute. Spread over warm baked cake; broil until bubbly and lightly browned, watching carefully. Cook dates, water and vanilla to soft mass. Cream margarine, sugar and egg. Add dry ingredients to creamed mixture. Add date mixture. Pour into a 9 x 9 greased pan and bake at 325F for 35 minutes. While cake is baking, put all the topping ingredients into a small pot and bring to a boil. Boil for 3 minutes. When cake is baked, remove from oven, spread topping on it and place under the broiler to brown. Watch carefully, because it could burn. Helen Peagram, F-Cooking Position rack in center of oven and preheat to 350 degrees. Cover bases of two 9" springform pans with foil, then attach sides. Finely grind almonds with 4 tbsp sugar. Sift flour, cocoa, baking powder into a small bowl. Stir in almond mixture. Beat yolks and 8 tbsp sugar using electric mixer until slowly dissolving ribbons form when beaters are lifted, about 6 minutes. Beat whites in another bowl, with cream of tartar until stiff but not dry. Gradually, add remaining 4 tbsp of sugar and beat until whites are stiff and shiny. Fold 1/3 of almond/cocoa mixture into yolks, then 1/3 of egg whites. Repeat twice, folding in melted butter just before final 1/3 of whites is incorporated. Spoon 1/2 of batter into each pan, smoothing surface with spatula. Bake until tester inserted in center of cake comes out dry, about 20 minutes. Cool in pans on rack 5 minutes. Invert onto rack and cool cakes completely. Melt chocolate in top of double boiler over hot, but not boiling water. Bring milk to simmer in heavy medium saucepan over low heat. Whisk yolks and sugar in bowl until smooth. Gradually, whisk in hot milk, return to saucepan. Stir over low heat until mixture leaves path on back of spoon when finger is drawn across it, about 5 to 7 minutes. Do Not Boil. Gradually, whisk custard into chocolate until smooth. Cool completely, stirring occasionally. Whip cream to soft peaks. Fold into cooled chocolate mixture in 3 batches. To assemble, cut each cake into 2 layers, using a serrated knife. Set one layer, cut side up in the 9" springform pan. Combine liqueur and water. Brush 4 tbsp onto cake in pan. Spoon 1/4 of chocolate parfait over cake, spreading to edge. Top with second layer, cut side up. Repeat with liqueur and parfait. Add third layer and repeat. Add forth layer and repeat, smoothing top of parfait with a spatula. Cover and freeze until firm, at least 4 hours. Remove pan sides. Refrigerate cake while preparing cream. Melt chocolate in double boiler over hot, but not boiling water. Stir until smooth. Remove from over water. Whip cream with sugar and vanilla to stiff peaks. Whisk in chocolate. Spoon mixture into a pastry bag fitted with medium star tip. Set cake on serving platter. Pipe decorative whipped cream rosettes around edge of cake. Set almonds in rosettes. Mayalso use chocolate leaves or curls as garnish. Heat up the butter in a frying pan and saute the mushrooms until soft. Spread a spoonful of cheese on half of each tortilla leaving a 1cm margin around the edge. Top with the mushrooms. Brush the edges of the tortilla with beaten egg, then fold in half and push the edges firmly together to seal. Pour vegetable oil into a deep frying pan to a depth of 1cm. Heat until a cube of bread goes brown in 1 minute - then fry the quesadillas, 2 or 3 at a time for 2 minutes on each side until browned. Drain on kitchen paper and serve with tomatoes, cucumber and coriander sprigs to garnish Calories: 320 per serving t 8SVWUj * You should use 2 4-oz cans of the green chiles and drain each can ** There should be about 1 cup of the shredded Monterey Jack Cheese. ~------------------------------------------------------------------------- Heat the oven to 350 degrees F. Generously grease a 9-inch pie plate 1 1/4-inches deep. Cook and stir the sausage in a skillet until done; drain on paper toweling. Cut a lengthwise slit in each chile and open them up. Arrange on the bottom and sides of the pie plate forming a shell. Sprinkle with the cheese and sausage. Beat the eggs slightly and then beat in the milk and pepper. Pour the mixture into the chile-line pie plate. Bake, uncovered, until a knife inserted halfway between the center and the edge comes out clean, about 30 minutes. Let stand for 10 minutes before cutting. Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean. L$Hhp T$HPQSR D$Phx Preheat oven to 450 degrees. Bake pastry shell for five minutes. Remove from oven. Set oven temperature to 400 degrees. Fry bacon until crisp; drain, and crumble. Cook onion until transparent in small amount of bacon fat. Drain. Sprinkle bacon and onion over bottom of pastry shell. Cover with cheese. Blend together eggs, milk, and seasonings. Pour over cheese. Bake for 10 minutes. Reduce heat to 350 amd bake for 30 to 35 minutes longer or until a knife inserted in center comes out clean. Vhp/Z SVWUP tkj,V Preheat oven to 350 D. Prepare a 10 oz. custard cup or 1 1/2 cup casserole with non-stick spray. In a small bowl, beat together egg and milk. Stir in Swiss cheese, bacon bits and pepper. Pour into prepared container and sprinkle with parmesan cheese. Place in an 8x8x2 baking dish that has about 1" of boiling water in it. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. WW Exchanges: 2 protein, 1 milk, 20 optional calories. t=9.th Preheat oven to 350 D. Prepare a 10 oz. custard cup or 1 1/2 cup casserole with non-stick spray. In a small bowl, beat together egg and milk. Stir in Swiss cheese, bacon bits and pepper. Pour into prepared container and sprinkle with parmesan cheese. Place in an 8x8x2 baking dish that has about 1" of boiling water in it. Bake for 25-30 minutes or until a knife inserted in the center comes out clean. Let stand for 5 minutes before serving. WW Exchanges: 2 protein, 1 milk, 20 optional calories. D$LPU QVRSW L$ +D$ |$< v Prepare the cake mix using the egg, water, and lemon extract, following label directions. Pour into a greased and floured 8-inch round cake pan. (9-inch is too large and causes cake to be too flat. ) 2. Bake at 350 F for time indicated on the cake package, or until the center of the cake springs back when lightly touched. Cool cake in pan on rack for 10 minutes. Remove from pan and cool completely. Prepare pudding mix with milk and vanilla and cook according to package directions. Cover with plastic wrap to prevent skin from forming on top and cool completely. Split layer cake, fill with cooled vanilla pudding, put cake back together and then frost with enough chocolate frosting to cover the top. Store in refrigerator. Combine Dijon mustard with fresh chopped dill or dried dill weed and olive oil. Serve with pate or fish; or use as a sandwich spread. Also good added to a salad dressing. NOTE: Homemade mustards must be stored in the refrigerator. Stir velveeta cheese spread salsa dip into cooked meat. Fill taco shells with meat mixture, Top with lettuce and tomato In New South Wales, Australia, in the 1850's, Mrs. Thomas Smith discared some Tasmanian French crab apples along a creek bank. From these, grew a chance seedling that was the original ancestor of today's Granny Smith apples. The popularity of Grannies derives from their tart flavor and firm flesh. They are bright to light green in color, often with a pink blush. Mainly eaten out of hand, this zesty apple is excellent for salads, pies, tarts, and other desserts. Beat butter and sugar until fluffy. Beat in egg and salt. Gradually stir in flour until soft dough is formed; cover tightly and refrigerate 30 minutes. Roll dough on lightly floured surface to 10-inch square; cut into four 5-inch squares. Turn up 1/4-inch edge all around; place on baking sheet. Arrange apples slices over pastry; sprinkle with sugar. Bake at 375 degrees F. about 15 to 20 minutes. Brush apples with marmalade; return to oven for 1 to 2 minutes. * Thaw and drain one 10-oz package of frozen, chopped Spinach ** 6 or 7 slices of bacon cooked until very crisp should give you this. ~------------------------------------------------------------------------- Squeeze as much water as possible from the spinach. Mix the bacon and spinach and add the other ingredients, blending well. Cover and chill. Makes about 2 3/4 cups of dip. SUGGESTED DIPPERS: Apples, Fennel, Zucchini, Monterey Jack or Cheddar Cheese Sticks, Toast Triangles, Pears DRAIN THE BEANS and put them in a soup pot with enough cold water to cover by a couple of inches. Bring to a boil and skim off the foam that rises to the surface; then add the onions and the garlic. Lower the heat and cook until the onions are soft, about 15 minutes; add the tomatoes and their juice, the pureed chiles and half the cilantro and lightly salt. Simmer until the beans are tender, an hour or so. Occasionally give them a stir while they're cooking. When done, taste for salt, stir in the remaining cilantro and garnish as desired. D$(QR Brown the chicken in the olive oil. Put all of the ingredients except the wine and linguini into a large pot and bring to a boil. Turn stove to simmer and cook for 1 hour. Remove chicken, cool and debone. Return chicken to pot, add wine and linguini. Bring back to a boil and cook until linguini is tender. Serves 1 for four days or 4 for one day. Servings 2 Original by: John P. Nicholson Pre-heat non-stick skillet with the tsp of cooking oil. De-bone, skin and cut up chicken breast halves into 3/4" cubes. Start the chicken cooking in the skillet, stiring to coat each piece with oil. Just before the chicken is white all over, add the above seasonings. While chicken is cooking, coarsely slice the 1/2 onion, cut bell pepper halve into thin strips and halve these slices, add these to the chicken. Stir frequently. When the onion and bell pepper are sauted with the chicken, add the sliced mushrooms and mushroom soup, stir to blend, lower heat and cover the skillet with lid. Use the next few minutes to prepare the remaining dishes. I opened a can of asparagus tips and put on stove top to warm and fixed a two person tossed salad. Total time aprox 20 min. The taste was out of this planet. There was enough planned over for another meal by adding the remaining 3 oz of sliced mushrooms. Try it you'll like it. COMBINE ALL INGREDIENTS in a 6-quart pot and add water to cover. Bring to a boil, then reduce heat and simmer gently, uncovered, for 1 1/2 hours, skimming the top as necessary. Remove and discard the large bones. Pour the stock through a large strainer lined with a double thickness of cheesecloth. Refrigerate the stock until the fat solidifies, then remove and discard fat. Transfer the stock to conveniently sized containers and refrigerate for 2 days, or freeze. Makes 4 Cups |$ To make the topping, melt the butter in a small saucepan over low heat, remove from heat, stir in brown sugar. Grease a 12 cup miniature muffin tin and spoon 3/4 teaspoon topping into each cup. Lay 2 pecan halves into each cup. Oven 375 F. Dough, cream butter and sugar together, then beat in the egg (use a fork for all mixing). Sift together the flour, baking powder, salt, and cinnamon. Pour the dry mixture over the wet mixture, add the milk, and beat until all ingredients are just blended. With well-floured hands, pat the dough out on a well-floured surface into a rectangle about 5 x 8" and 1/4" thick. Brush with the melted butter and sprinkle the sugar, cinnamon, and currants on top. Roll the dough up lengthwise into a long slender cylinder. Cut the dough into 1/2" slices and gently press one slice, cut side down, into each muffin cup. Bake for about 20 minutes, or until lightly browned. Turn the pan onto a rack, rap hard, and lift it off. Serve the buns warm. In a large skillet heat oil until hot. Add onion and green pepper; saute until tender, about 5 minutes. Add tomatoes, chicken, raisins, salt, thyme and water. Simmer, covered, until hot, about 5 minutes. Serve over steamed rice, if desired. Serves 4. D$dj@PU My mom has been making fudge for years from a recipe she found on the side of a box of Domino's Powdered Sugar. The last time I found Domino's sugar, they weren't putting this recipe on the side of the box any more, so I'll go ahead and post it. Warning: it's fattening, very rich, but you can make it in less than a half hour and without all the beating and stirring that fudge normally takes. QUICK FUDGE Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares. My mom has been making fudge for years from a recipe she found on the side of a box of Domino's Powdered Sugar. The last time I found Domino's sugar, they weren't putting this recipe on the side of the box any more, so I'll go ahead and post it. Warning: it's fattening, very rich, but you can make it in less than a half hour and without all the beating and stirring that fudge normally takes. QUICK FUDGE Melt butter in bottom of large saucepan. Stir in confectioner's sugar, followed by all other ingredients. Keep stirring until mixture comes to a full boil. Pour mixture into an 8-inch square buttered pan. Let cool, cut into small squares. GARLIC-ONION SOUP: GARLIC-ONION SOUP: Peel and mince the garlic. Peel and thinly slice the onions (food processor preferred). Heat the butter in a large, deep skillet. Add garlic and onions; cover and cook over medium heat, stirring occasionally, until onions soften, about 8 minutes. Uncover and saute until golden, about 5 minutes longer. Add thyme, salt, pepper, and chicken stock. Bring to a boil. Cover, reduce heat, and simmer to blend flavors, about 5 minutes. RED-WINE CROUTONS: Cut the bread on the diagonal into four 1-inch thick slices. Heat 3 tablespoons of the oil in a large skillet. Add the bread and saute on both sides until light brown, about 2 minutes. Drizzle the wine and remaining oil over the croutons and top them with the cheese slices. Cover and cook over medium heat until the cheese melts, 2 to 3 minutes. SERVING: Ladle soup into warm soup bowls and top with the croutons. Pass the Parmesan cheese separately. Makes 4 servings [COOKS; APRIL 1989] Posted by Fred Peters. PREPARATION: Core and seed the tomatoes. Tear the bread into small pieces. Peel the garlic and put into the workbowl of a food processor along with the tomatoes and bread. Pulse three times until blended. With the motor running, pour the vinegar and oil through the feed tube and process until smoothly pureed. Mix the tomato puree, tomato juice, beef broth, and basil together in a large bowl and refrigerate until chilled. Stem, quarter, and seed the bell pepper. Peel and quarter the onion. Peel and halve cucumber lengthwise, remove the seeds with a spoon, and cut pieces in half. Place all the vegetables in the food processor and pulse until coarsely chopped. Stir the vegetables, Worchestershire sauce, hot red pepper sauce, salt and pepper into the soup. Served chilled. Makes 4 servings. [COOKS; Jul/Aug 1988] Posted by Fred Peters. Wash the leaves of a Chinese cabbage and cut them into 2-inch lengths (the leafy end may be left longer; it will shrivel the most). Peel the Chinese turnip, halve it lengthwise down the center and then slice thin across the grain. Combine the salt and water. Place the vegetables in a large pot. Pour the salted water over the surface of the vegetables and cover the pot. Leave overnight. The next day, mince the scallions, garlic and ginger. Drain the vegetables, which should be wilted and reserve the salty water. Season with the cayenne, scallion, garlic and ginger. Mix the vegetables by hand, using rubber gloves if available. Pack this mixture tightly into jars. Pour the salted water over the mixture so that the liquid comes to within 1/2 inch of the top of the jar. Keep at room temperature for 2 or 3 days, then refrigerate. Makes about 2 jars of kimchi which should be enough for a large dinner party. From: The Korean Cookbook, By Judy Hyun. Stuff first five ingredients into cavity of the chicken. Put chicken into a microwave-safe oven-cooking bag and set in large microwave-safe bowl. Add 3 cups water to the bag and tie loosely to close it. Cook on HIGH power for 7 minutes per pound, turning over bag and chicken halfway through the cooking time. Reduce power to DEFROST and cook for about 15 minutes longer. Strain stock, remove and discard vegetables. Reserve poached chicken for another use. Makes 3 to 4 cups of stock. [COOKS; JUNE 1989] Posted by Fred Peters. u VWh( .UVWh0 In a large bowl, sift together all dry ingredients. Blend well. With a pastry blender, cut in shortening until evenly distributed. Mixture will resemble cornmeal in texture. Put in a large airtight container. Label and stor in a cool, dry, place. Use within 10 to 12 weeks. Makes about 13 cups of Quick Mix. VARIATION: Use 4 1/4 cups Unbleached All-purpose Flour and 4 1/4 cups Whole-wheat flour instead of 8 1/2 cups Unbleached All-purpose Flour. Increase baking powder to 5 Tablespoons. Combine all ingredients except nuts in top of double boiler. Place over simmering water and stir until smooth, add nuts and mix. Spread candy quickly in buttered 9 x 5 loaf pan. Cool, cut in squares. Using solid shortening, grease 7" round pan, provide with mix. In small bowl, combine all topping ingredients; blend well. Sprinkle evenly in bottom of prepared pan; set aside. In medium bowl, combine all cake ingredients. Beat with spoon, about 75 strokes or until well blended. Pour half of batter, about 1 cup into a prepared pan. Sprinkle 1/3 cup peanuts and peanut butter chips evenly over batter. Pour remaining batter over filling. Microwave on high 4 1/2 minutes. Cake is done when top no longer has wet spots and it pulls away from sides of pan. If cake is not done, add additional time in 30 second intervals. Immediately, invert onto serving plate. Serve warm or cool. Heat oil in large Dutch oven over medium-high heat; add chicken and sprinkle with 1/2 teaspoon celery salt and 1/2 teaspoon chili powder. Brown chicken on 1 side, about 5 minutes. Turn chicken, sprinkle with remaining celery salt and chili powder; cook for about 5 minutes longer until chicken is browned. Reduce heat to medium-low; cover, and continue cooking until fork tender, about 15 minutes longer. Drain off and discard any accumulated fat. Increase heat to medium-high; add peppers and onions and cook for about 5 minutes, stirring often, until onion is tender. To seve, sprinkle lightly with additionl chili powder, if desired. Makes about 4 servings. [Woman's Day MEALS IN MINUTES August 1985] Heat the water, vinegar, and salt to boiling in medium saucepan. Reduce heat and simmer covered until salt is completely dissolved, about 3 minutes. Rinse peppers well. Cut in half through stems; remove stems, seeds, and white pith. Cut each half lengthwise into thirds. Lightly press garlic with flat of knife and peel. Pack peppers, garlic, celery, and herb sprig into hot clean 1 quart canning jar. Fill jar with hot vinegar mixture. Slip thin rubber spatula down sides of jar to release air bubbles. Add more vinegar mixture if needed. Seal jar with new canning lid. Store in cool dark place or in refrigerator at least 1 week before serving. Flavor improves with longer storage. (Note: table salt can be used, but it may make brine cloudy) Place rhubarb in greased oblong microwave-safe baking dish. Combine sugar, oatmeal, flour, brown sugar and spices. Mix margarine in until crumbly. Sprinkle over rhubarb. MICROWAVE for 12 to 16 minutes on HIGH or until rhubarb is tender. About 6 servings. SVWUP Heat 1 Tbs oil in wok or large skillet over medium-high heat. Add vegetables and garlic; stir-fry 4 to 5 minutes or until crisp tender. Remove vegetables from pan. Add remaining oil and chicken to pan; stir fry 4 minutes or until tender. Stir in vegetables and all remaining ingredients except rice; simmer 1 minute, stirring occasionally. Serve over rice. Makes 4 servings. In large bowl, combine 1 1/2 c flour, and next five ingredients (wheat germ, sugar, salt, ginger and yeast); blend well. Add water, sour cream and vinegar to flour mixture. Blend at low speed until mositened; beat 3 minutes at medium speed. Stir in an additional 2 to 2 1/2 c flour until dough pulls cleanly away from sides of bowl. On floured surface, knead in remaining 1/2 to 1 c flour until dough is smooth and elastic, about 5 minutes. Place dough in greased bowl; cover loosely with plastic wrap and cloth towel. Let rise in warm place until light and doubled in size, 25-35 minutes. Grease large cookie sheet. Punch down dough several times to remove all air bubbles. Allow to rest on counter covered with inverted bowl for 15 minutes. Divide dough in half; roll each half to 14x8" rectangle. Starting with longest side, roll up; pinch edges firmly to seal. Place seam side down on greased cookie sheet; taper ends to a point. With sharp knife, make five 1/4" deep diagonal slashes on top of each loaf. Cover; let rise in warm place until light and doubled in size, about 15 minutes. Heat oven to 375*F. Bake 25 minutes. In small bowl, beat egg white and water. Remove bread from oven; brush with egg white mixture. Sprinkle with poppy seed. Return to oven. Bake an additional 5 to 10 minutes or until loaves sound hollow when lightly tapped. Immediately remove from cookie sheet; cool on wire racks. Makes 2 (17 oz. ) loaves. Contributed to the echo by: Barbara Zack QUICK STICKY BUNS Heat milk and butter to 120 to 130 degrees. Mix together 2 cups flour, sugar, salt, yeast and egg. Add liquid and beat medium four minutes. Stir in rest of flour. Cover and rise until double (30 to 45 minutes). Generously grease 24 muffin cups. Chop nuts. Heat all topping ingredients on low until ingredients are melted and combined. Divide topping between muffin cups. Stir down batter. Drop into muffin cups. Cover and rise until double (20 to 30 minutes). Preheat oven to 375 degrees. Place tins on cookie sheet and bake 12 to 15 minutes until golden brown. Cool three minutes then invert on waxed paper. Servings: 24 $ Heat 2 tablespoons oil in heavy large saucepan over medium-low heat. Add garlic and cook until beginning to color, about 5 minutes. Remove garlic and reserve. Add tomatoes and basil sprigs to saucepan. Reduce heat and simmer until soup thickens to chunky puree, mashing tomatoes with spoon, about 15 minutes. Season soup generously with salt and pepper. Brush toast with oil, rub with reserved garlic and sprinkle with salt and pepper. Discard basil sprigs. Ladle soup into bowls. Drizzle with oil. Top each with toast and basil julienne. Serves 2; can be doubled. Recipe from Bon Appetit, September, 1987. Posted by Michelle Bass. Bring a medium pan of water to the boil, add the orzo and cook 10 minutes. Drain. While the orzo is cooking, put the stewed tomatoes into a food processor (or in a blender in 2 batches). Puree coarsely. Put into a large saucepan and stir in the chicken broth, parsley and basil. Bring to a boil, reduce the heat and simmer 5 minutes. Stir in the cooked pasta and continue to simmer 5 minutes. Garnish each serving with a little parmesan. Note: Cooked ham, turkey or chicken also can be added; stir into the soup with the orzo and heat through. In medium saucepan heat oil; add onion, green pepper, and garlic or garlic powder; saute until onion is translucent, about 5 minutes. Add veal, chili powder, oregano, cumin, salt, and hot sauce; stirring constantly to break up the veal, cook until veal loses its pink color, about 5 minutes. Add crushed tomatoes and tomato paste, cook, stirring occasionally, about 5 minutes longer. Stir in beans and cook until heated, about 5 minutes. Eash serving is equivalent to 1 serving fats; 1 cup limited vegetables, 1 serving of vegetables, 3 oz veal, 1 serving of extras, 1 1/2 oz legumes. Per serving: 330 Calories, 28 g protein, 17 g fat, 18 g Carbohydrate, 302 mg sodium (estimated). Men-- Add 1/2 oz pinto beans to each portion of quick veal chili. Change equilivalent listing to 2 oz legumes. Sh,gb Ph0gb ut bacon into 1 inch pieces. Cut Onions into 1/2 inch wedges. ince Garlic Clove. Dice bell Pepper. Drain Beans. ook bacon in 10 inch skillet over medium heat until browned but not risp, about 5 minutes. Remove bacon from skillet; drain off all but tablespoons drippings. Add Onion and Garlic to skillet; cook until nion is tender but not brown, about 5 minutes. Add enough Water to eef broth to make 2 1/2 cups. Add to skillet and bring to a bOil. tir in rice, bacon, thyme and Salt. Cover tightly and simmer 15 inutes. Add Green Pepper, cover and continue cooking 5 minutes. emove from heat. Stir in Beans. Let stand covered until all liquid s absorbed, about 5 minutes. Blend together confectioners' sugar and cocoa in a 8x8x2 inch dish. Pour in milk. Place butter on top. Heat in microwave on full power for 2 minutes, or until butter is melted. Stir well to mix ingredients. Add vanilla and nuts. Stir until blended. Place in freezer for 20 minutes, or in refrigerator for 1 hour. Chill. Cut into 1-inch squares. Store in airtight container. In small saucepan, heat butter with lemon juice and salt until bubbly. Add slowly to egg yolks, beating constantly. Makes 3/4 cup. D$(;D$ Wash, quarter, and core quinces. Quarter, seed, but do not peel orange. Put quinces and orange through food chopper. Add sugar, water, and orange juice. Simmer slowly, stirring frequently, until juice sheets from spoon. Place the quinoa in a medium saucepan along with the water and 1/2 teaspoon salt. Bring to a simmer and cook, covered, until all the water has evaporated (about 15 minutes). Set aside. Heat the oil in a medium saucepan. Saute the celery, fennel, onions, garlic, and bell pepper, along with the salt, marjoram, and cardamom, for about 5 minutes. Stir occasionally to prevent burning. Add the cooked quinoa and the sesame seeds, pinto beans, and tahini to the sauteed vegetables. Blend the ingredients. Mix the two flours together and blend into the vegetable and quinoa mixture. Line a large loaf pan with a baking sheet liner and lightly oil the liner. (In lieu of the baking sheet liner, you could just oil and flour the pan. ) Press the mixture into the pan. Bake at 400 degrees F for about 45 minutes. (The loaf should reach an internal temperature of 180-200 degrees F. ) Let the loaf cool, inverted, for 10 minutes before removing it from the pan. Serve the loaf in slices, with your favorite tomato (or other) sauce if desired. SALAD: Rinse the quinoa thoroughly in a bowl of cold water. Then pour into a fine-mesh strainer and rinse again under running water. Bring 2 cups of water to a boil, add salt, then stir in the quinoa. Lower the heat, cover the pan and cook 15 minutes. Taste the grains--there should be just a little resistance and the opaque, spiralled ring of germ should show. If necessary, continue cooking until done, then pour into a strainer and set aside to drain over a bowl. Toast the pine nuts in a dry pan over medium heat until they are golden brown and set them aside. Make the salad dressing and toss the warm quinoa with the fruits, vegetables, pine nuts and dressing. Serve piled onto a platter. SALAD DRESSING: Combine lemon zest, juice, spices, herbs and salt together in a bowl. Stir to combine, then whisk in the olive oil. Taste and adjust the balance of flavors, adding lemon juice if necessary. Serves 4, generously. Place the quinoa in a large bowl; fill with cold water. Pour into a strainer, then return the quinoa to the bowl and rinse 4 times more. Drain well. Heat the oil in a 2-quart saucepan over medium-high heat. Add the rinsed quinoa and cook, stirring, until it cracks and pops, about 3 to 5 minutes. Add the onion and cook, stirring, until the onion is soft. Add the vegetable broth and bring to a boil over high heat. Add the chickpeas, sunchokes, peas, and pepper, and return to a boil. Reduce the heat and simmer, covered, 20 minutes. Fluff with a fork. Serves 6 to 8 Calories: 172 Total Fat: 7. 7 g Protein: 5. 5 g Saturated Fat: 1. 6 g Carbohydrates: 22. 8 g Cholesterol: 5. 5 mg Fiber: 3. 6 g Sodium: 329 mg Peanut butter Maraschino cherries Butterfly the loaf of Spam by slicing it into thin sections without cutting all the way through. Bend open the Spam slices and stick pieces of pineapple in between them. For garnish, top with some peanut butter and a few Maraschino cherries. Place in the microwave for about 4 minutes. Mix all ingredients in glass or plastic bowl. Cover and refrigerate at least 1 hour. Makes 3 cups of relish. 0SVWU3 This takes a fair amount of time to make, but it freezes very well, so make a large batch. This is enough for 2 1/2-to-3 pounds of pasta. PUT THE PORCINI in a small bowl. Pour boiling water over them and let them sit for 30 minutes. Drain them, rinse carefully, chop coarsely and rinse carefully again. With a food processor or meat grinder, finely chop first the veal and beef, then the pancetta, onion, carrot and celery. Saute the pancetta and minced vegetables in the butter and oil in a heavy-bottomed casserole for 2 minutes over medium heat. Turn heat to very low, cover and continue cooking 30 minutes, stirring occasionally. Uncover the pot and raise heat to medium high. Add the beef, veal, mushrooms, salt and pepper. Cook, stirring constantly, until the meats just begin to lose their raw red color. Then pour on the wine and cook until it is entirely evaporated. Set a food mill with the medium blade over the pot and mill in the tomatoes. Stir everything together and simmer, covered for 40 minutes. If possible, complete preparation to this point several hours in advance, or even the night before you plan to use the sauce. Take it off the stove and let it cool if not serving immediately. Transfer to container. Cover and refrigerate. The sauce may also be made to this point and frozen. Shortly before serving time, bring the sauce slowly to a simmer. Simmer 5 minutes. Stir in the heavy cream and serve immediately over freshly cooked pasta, passing parmigiano and a pepper mill. To serve ragu in smaller quantities, heat about 1/2 cup of sauce per person and stir in 1 1/2 to 2 tablespoons cream per serving. USE A RATHER LARGE mixing bowl--the batter will rise to double its original volume. Put the water in the mixing bowl and sprinkle in the yeast. Let stand to dissolve for 5 minutes. Add the milk, butter, salt, sugar and flour to the yeast mixture and beat until smooth and blended. You can use a hand-rotary beater to get rid of the lumps. Cover the bowl with plastic wrap and let stand overnight at room temperature. Just before cooking the waffles, beat in the eggs, add the baking soda, and stir until well mixed. The batter will be very thin. Pour about 1/2-to-3/4 cup batter into a very hot waffle iron. Bake the waffles until they are golden and crisp. This batter will keep well for several days in the refrigerator. Preheat oven to 375F and place rack in center of oven. Line a muffin tin with paper liners. Whisk together flour, bran, baking powder, baking soda, and salt in large bowl. Whisk together butter, egg, buttermilk, honey, and molasses in a small bowl and pour over dry ingredients. With a few strokes of a spoon, stir together, then add raisins. Stir just until ingredients are comined. A Avoid overbeating. Spoon batter into muffin tins and bake 20 minutes, until puffed and lightly browned. Remove from oven and serve at once with butter and jam. t$0US t$4US U9\$ Typed for you by the sensible Cathy Harned Combine dry ingredients; add milk and eggs, mixing well. Stir in remaining ingredients. Heat a well greased 9 inch cast-iron skillet in a 400 oven for 3 minutes or until very hot. Pour batter into hot skillet. Bake at 425 for 30 minutes or until golden brown. ffffu HEAT THE LARD IN A STOCK POT, ADD THE GARLIC AND SAUTE OVER MEDIUM HEAT UNTIL LIGHT BROWN (ABOUT 5 MIN. ADD THE WATER. ADD THE TOMATO PASTE, CHICKEN BASE, SALT AND SPICES, STIRRING UNTIL THE TOMATO PASTE IS COMPLETELY DISSOLVED. BRING TO A BOIL AND SIMMER ON LOW ABOUT 20 MIN. RANCHERA ROUX: WHEN THE SAUCE HAS ALMOST FINISHED SIMMERING, MELT THE LARD IN A SAUCEPAN AND ADD THE FLOUR, STIRRING CONSTANTLY OVER MED. HEAT UNTIL THE MIXTURE IS LIGHT BROWN (ABOUT 5 MIN. ) WHEN THE SAUCE HAS FINISHED SIMMERING, SLOWLY ADD THE ROUX TO THE SAUCE, WHIPPING CONSTANTLY TO DISSOLVE THE ROUX INTO THE SAUCE WITHOUT LUMPING. aDD THE VEGETABLES AND RETURN THE SAUCE TO A BOIL. SIMMER 20 MIN. OVER LOW HEAT. GOOD ON THE RICE AND OTHER MEXICAN DISHES. In a medium skillet, saut the chopped onion and chopped garlic over medium heat. Cook until soft, do not let the mixture brown. When soft add the chopped bell pepper and continue to cook until the pepper is just tender, but still crunchy. Remove the tomatoes from the can and tear them into pieces. Add the shredded tomatoes to the mixture in the skillet. Add the liquid from the tomatoes along with an equal amount of chicken broth. Simmer the mixture for 30 to 45 minutes or until the sauce is the consistency you desire. Makes about 2-1/2 cups. Windows Volume Tracking Makes about 6 half-pints. Wash and remove the seeds of the limes and lemons and put fruits through a food chopper or cut in small pieces. Measure the pulp and add 3 cups of water for each cup of pulp; let stand overnight. The next morning, boil the mixture, uncovered, in a preserving kettle about 20 minutes. Remove mixture to a bowl, cover and let stand again overnight The next morning, measure citrus mixture. Cooking batches of only 4 to 6 cups of fruit at a time, measure out 3/4 cup of sugar for each cup of fruit and combine fruit and sugar in a preserving kettle. Bring mixture slowly to a boil, stirring frequently until sugar has dissolved. Then boil rapidly for about 20 minutes until jellying point is reached. Test for jellying point with a jelly thermometer which should read 200 to 222 F, or with a spoon which, when dipped into mixture, has 2 drops form along the edge, come together and fall as 1 drop. Ladle into hot, sterilized jars and seal immediately. To seal: Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices. While contents are hot, cover with a 1/8-inch layer of paraffin. When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to sea/l completely. Jams and Jellies - 1975 tA CharUpperA CharPrevA IsWindow IsCharAlphaA USER32.dll RegQueryValueA ADVAPI32.dll WNetGetNetworkInformationA WNetGetResourceInformationA 350 oven. Line muffin tins with paper cups. Combine first 5 ingredients in bowl. Whisk buttermilk, oil and eggs in large bowl to blend. Add dry ingredients and cereal and stir until just blended. Spoon 1/4 c batter into each muffin cup Using small spoon, make well in center of each and fill well with 1 t jam. Spoon remaining batter over. Bake until done about 25 minutes. Turn out onto rack. Cool slightly. Serve warm or at room temperature. MICROWAVE DIRECTIONS: An electric stand mixes is required for this candy, since a portable hand mixer might not be powerful enough to beat the thick mixture. Line a 12X8" (2 qt) baking dish with foil so that foil extends over sides of dish. Butter foil. In 2 qt. microwave safe measuring cup, combine sugar, corn syrup, and water. Microwave on high for 17 to 18 minutes, or until microwave candy thermometer reaches 260 F. (Hard ball stage) Stirring twice during cooking. Meanwhile, in a large bowl, beat egg whites until soft peaks form. Gradually add gelatin, beating until egg whites are stiff and glossy. Pour syrup mixture in steady THIN stream over egg whites, beating at high speed until mixture holds it's shape, about 3 - 6 minutes. Stir in almonds and almond extract. Spread evenly in buttered, foil lined dish. Let stand at room temperature until completely cool and set, about 4 hours or overnight. Cut into 1" squares. (Dip knife into hot water if necessary to minimize sticking) Store in airtight container in cool, dry place. !This program cannot be run in DOS mode. .text `.data .idata @.instanc Cook raspberries uncovered for 10 minutes. Add sugar, stirring to dissolve. Bring to a boil, stirring frequently. Boil to jam stage (12 minutes) & remove from heat. Stir & skim 5 minutes. Pour into hot, sterilized jars & seal. Wash raspberries. Remove stems. Cover with water and cook until soft. Drain through jelly bag. Wash apples. Remove stems, blossom ends, and seeds. Cut in quarters. Cover with water. Cook slowly until tender. Drain through jelly bag. Combine raspberry and apple juice in equal proportions. Use 2/3 cup sugar for each cup juice. Boil rapidly until jelly sheets from spoon. Combine Celery, Carrots, Green Onions, Water & Bouillon Granules in A Saucepan. Bring Mixture To A Boil; Cover, Reduce Heat & Simmer 5 Min. OR Until Vegetables Are Crisp-Tender. Combine Cornstarch, Gingerroot, Orange Juice & Raspberry Vinegar; Stir Into The Vegetable Mixture. Cook Over Medium Heat, Stirring Constantly, Until Mixture Boils. Cook An Additional Minute, Stirring Constantly. Maybe Used To Enhance Flavor Of Meat, Fish & Shellfish. Fat 0, Chol. PREHEAT oven to 400F (200C). Grease 12 muffin cups with CRISCO SHORTENING. Combine oats and buttermilk in a small bowl. Let stand 5 minutes. COMBINE flour, sugar, baking powder, baking soda, salt and cinnamon. ADD egg and melted shortening to oat mixture. Add to dry ingredients. Stir until just moistened. Batter will be stiff. Gently fold in berries. Fill greased muffin cups. BAKE at 400F (200C) for 18-25 minutes (a few minutes longer if frozen berries are used) or until golden and top springs back when lightly touched HINT: If you don't have buttermilk, place 1 tbsp. lemon juice or vinegar in measuring cup and fill to 1 cup with milk. Let stand 5 minutes; then stir and use. Preparation time: 15 mins. Baking time: 25 mins. Excellent for freezing. Typed for your eating pleasure by Bruce Starling. w t|= w tl= w t\= w tL= w t<= You had asked about a raspberry sauce on Dec 25. Try this: Thaw 2 10-ounce packages of frozen raspberries. Press 1 package through a sieve over a saucepan, forcing pulp through. Discard seeds. Stir in 2 tablespoons brown sugar, 1 tablespoon lemon juice, 2 teaspoons cornstarch, 1/2 teaspoon cinnamon, 1/2 teaspoon salt and remaining raspberries. Cook over medium-low heat, stirring Mix tea and drink mix (dry). Store in thightly covered container. for each serving, place 3 teaspoons mix in cup for hot tea or glass for cold tea. Fill cup with boiling water or glass with cold water; stir. About 1 1/2 cups mix (24 servings). Nutritional Information per serving: Calories 50, Protein 0g, Carbohydrate 12g, Fat 0g, Cholesterol 0mg, Sodium 0mg, Potassium 15mg. Thoroughly combine crushed fruit and fruited yogurt in a bowl. Fold in the COOL WHIP,blending well. Spoon into crust and freeze about 4 hours. Remove from freezer and place in refrigerator 30 minutes(longer for softer texture)before serving. Store leftover pie in freezer. Season chicken w/ pepper. In a large frying pan or chafing dish, heat oil over medium high heat. Add chicken & saute, tossing until lightly browned, about 5 minutes. Add raspberry preserves & chili sauce, reduce heat to medium & cook for 10 minutes. Add pineapple & cook for 1 1/2 minutes to heat through. Serve w/ toothpicks & cocktail napkins. NOTE: If you can't find seedless preserves, heat ordinary raspberry jam over low heat, stirring until melted & smooth. Strain through a sieve to remove seeds. Heat first amount of oil in large heavy skillet. When quite hot, add eggplant; cook, stirring constantly, for about 3 minutes. With a wooden spoon, remove eggplant to colander. Next cook zucchini in skillet, stirring constantly, about 3 minutes. Remove to colander also. Add remaining oil to skillet; saute onion until clear. Add green pepper to skillet, and cook while stirring, for about 3 minutes. Stir in garlic, thyme and bay leaf. Add drained eggplant and zucchini. Cook while stirring, for about 5 minutes. Add tomatoes, cover tightly, and cook for 20 minutes. Uncover and cook for about 10 minutes to reduce liquid that will have accumulated. Serve hot or cold. * Chicken breasts should be boned and skinned. ~------------------------------------------------------------------------- Coat a nonstick skillet with olive oil. Add onions, garlic, peppers and eggplant. 10 minutes until soft. Add remaining ingredients. Cover and simmer for 15 minutes. Preheat oven to 350 While sauce is simmering, brown chicken in skillet sprayed with olive oil cooking spray for about 3 minutes on each side. Place in baking dish, set aside and keep warm. Cover chicken with sauce, cover with foil and bake for 15 minutes. Serve over your favorite pasta. For vegetarian dish omit chicken and serve over rice or pasta. * Substitute Romano Cheese if desired Heat oil in medium saucepan. Add garlic, salt, pepper and red pepper. Saute until garlic is lightly browned, 5-7 mins. Add cream; cook 20 min. to thicken, stirring occasionally. Meanwhile, cut broccoli into 1-1/2" flowerettes. Place in separate pan, cover with water and cook until tender, drain and set aside. Add cheese to sauce mixture, stir to blend. Prepare broccoli as directed, drain. Add broccoli to sauce and pour over ravioli. From the International Apple Institute Core apples; do not peel. Cut crosswise into 1/2" slices, then into 1/2" chunks. Sprinkle with lemon juice. Add remaining ingredients; toss to mix well. Makes 6 servings. A fine accompaniment to roast pork, pork chops, baked ham or ham slices, or smoked pork butt. Nutritional analysis per serving: 66. 7 calories; 1. 2 grams total fat (0. 2 grams saturated fat); 0. 2 grams protein; 8. 6 grams carbohydrates; 0 milligrams cholesterol; 255. 6 milligrams sodium. Grate the potatoes and add the beaten egg yolks. Stir in the flour, baking powder and salt and mix well. Fold in the stiffly beaten egg whites. Cook by spoonfuls in heavy skillet in hot fat. Serve with apple sauce. Brown Ground Beef in a heavy skillet. Add onion and continue cooking over medium heat until onions are golden. Add remaining ingredients. Cool; spoon mixture into four 1-pint containers, leaving 1/2-inch space at top. Label as READY HAMBURGER MIX and freeze. Use within 3 months. Makes about 4 pints of READY HAMBURGER MIX. Boil to hard ball stage. When tested, pour slowly over beaten whites of 2 eggs. Beat until it crumbles, put on marble table top, anything except wood, and knead as you would bread. Knead until creamy, then flavor. Can add to different batches cherries, nuts and peppermint. Make into drops and let stand a while. The dip, taking 3/4 lb. dipping chocolate. It should be melted in double boiler over warm, not hot, water. * If using fresh chili peppers rather than canned, spear the chili on a fork, hold over an open flame until charred enough to remove skins, then dice and add to recipe. ~------------------------------------------------------------------------- Heat oil in Dutch oven until lightly smoking. Add beef cubes and stir until meat changes color but has not turned brown. Lower heat and add 3 large cloves of crushed garlic. Combine spices and flour in a small bowl. Sprinkle flour mixture over meat cubes, stirring to coat evenly, then add remaining ingredients to pot. Cover and simmer at least 2 hours or until very tender. Add 1 cup beef broth and stir, then chill overnight. Before serving, reheat in top of double boiler. This dish does not have beans. but if you must have them, add 2 cups of cooked pinto or kidney beans during reheating. Serve over hot cooked rice, garnish with lemon or lime wedges, and sour cream. For a special dish, reheat chili with a cup of seedless grapes, yes grapes. try it. In a large pot, add oregano, paprika, chili powder, cumin, water, beef boullion and 2 cans of beer. Simmer for about 30 minutes. Cut pork into 1/4" cubes and brown in a large iron skillet, using olive oil and thyme. Add the browned pork to the pot. Save the oil for the onions. Add the tomatoes and green peppers to the pot. Dice the onions and garlic. Saute in olive oil and add to pot. Simmer mixture for another 45 minutes. Add sugar, Tabasco Sauce and crushed red peppers. Prepare a paste with flour and hot water. Add slowly with constant stirring until the desired thickness is achieved. Add salt and pepper to taste. Simmer for another 30 minutes. IMPORTANT: DO NOT substitute or cut back on any ingredients. It will drastically alter the outcome. This chili is meant to be "HELL" on earth. Serve with corn tortillas, (not those woosie flour kind), "Gold" Tequila (in a shot glass with 1 drop of Tabasco Sauce) and a fire extinguisher. About 3-1/2 minutes before serving bend over and kiss your ass good-bye. You have to have balls to eat this stuff. TRIM THE BEEF AND CUT into 1/2-inch cubes. Rub with 1 tablespoon chili and 2 tablespoons olive oil. Marinate in refrigerator several hours or overnight. Heat remaining oil in a stew pot and add as much meat as will fit in one layer in the pot. Saute until browned on all sides. Remove to a bowl and repeat process in batches with remaining meat. When all the meat is browned, add the onion to the pot and saute until softened. Return the meat and accumulated juices to the pot and add all remaining ingredients. Cook partially covered over medium heat for 1 1/4 hours. Remove bay leaf. Serve with sour cream, chopped cilantro and lime wedges. 1K1q1 122n2 2/3@3 4&5D5X5 7,7J7v7 9M9y9 9':3:U: ;*;6;Y; >??R? 2e2r2 3#3,3N3]3n3~3 565?5Z5_5 7=7F7w7 9-:=: [> ?/?A?W?l?}? 1V1a1 1*2:2 3(3L3S3v3 Makes: 24 tiny/12 large Put choc chips, choc bars, and 1/4 c peanut butter in top of double boiler over HOT, not boiling water, stirring till smooth. Use small muffin tin liners, or cut regular cupcake liners down to a 1" depth. Spoon HALF of the chocolate mixture equally into the liners. Melt the rest of the peanut butter over hot water, and spoon this equally over the chocolate layer. Top with remaining chocolate. Refrigerate to allow cups to set up before serving. P.edata Melt 8 oz Hersey's milk chocolate bar with 1/2 cup peanut butter. Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. Melt 1 cup peanut butter in measuring cup set in a pan of boiling water. Cut cupcake papers down to about the size for the Reese's cups and place in cupcake tin. Put about 1 T. of melted choc mixture, let set for 20 min then place 1 T peanut butter on choc. let set for 10 minutes then place 1 more T of choc on top and let set. rary (C) Microsoft 1993-1994 winmmf_ThunkData16 Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup. Pick over the fresh berries. In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well. Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy. Add the egg and vanilla, and beat the mixture until it is smooth. Into a bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture in small batches, alternating with additions of milk. Beat well after each addition and blend the batter until it is smooth. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Spoon the berry mixture over it. Bake in the middle of a preheated 350f oven for 20 minutes. Reduce heat to 325f and bake for 20-25 minutes more or until tester comes out clean. Let it cool on a rack for 10 minutes. Serve with cream or whipped cream. * Red Raspberries should be in syrup. ~------------------------------------------------------------------------- Thaw and drain the frozen red raspberries well, reserving 1/3 cup of syrup. Pick over the fresh berries. In a heavy saucepan, combine the sugar and cornstarch, add the reserved syrup and lemon juice, and combine the mixture well. Add the thawed fruit and the fresh black raspberries, bring the liquid to a boil over moderate heat, stirring constantly, and simmer the mixture for 5 minutes. In a large bowl, cream the butter. Add the sugar, a little at a time, beating and beat the mixture until it is light and fluffy. Add the egg and vanilla, and beat the mixture until it is smooth. Into a bowl, sift together the flour, baking powder, and salt. Add flour mixture to the butter mixture in small batches, alternating with additions of milk. Beat well after each addition and blend the batter until it is smooth. Spread the batter evenly in a lightly buttered 9-inch square baking pan. Spoon the berry mixture over it. Bake in the middle of a preheated 350 F oven for 20 minutes. Reduce heat to 325 F and bake for 20-25 minutes more or until tester comes out clean. Let it cool on a rack for 10 minutes. Serve with cream or whipped cream. PREPARE THE TART DOUGH. If you are using unyeasted crust, partially prebake it. Halve the peppers lengthwise, remove the seeds and veins, then halve them crosswise and slice very thinly. Warm 2 tablespoons of the olive oil in a wide pan, add the peppers, onion, half the garlic and 1/4 teaspoon salt. Saute over medium-high heat for several minutes, then lower the heat, add the water or white wine, cover and stew until the peppers and onion are very soft and sweet. If the peppers and onion threaten to stick as the sugars are released, add additional small amounts of water or wine. Taste for salt, and season with freshly ground black pepper when the peppers and onion are finished cooking. Put 2 tablespoons of the olive oil in a blender jar with the remaining garlic and a few of the basil leaves and puree. Gradually add the rest of the basil leaves, using more oil if necessary. Scrape the puree out of the jar, stir in the Parmesan or Romano cheese and season with salt. If using the yeasted tart dough, prepare the shell, then make the custard. Beat the eggs and yolks together, then add the cream, 1/2 teaspoon salt and pepper. Preheat the oven to 400F. Paint the crust with the basil puree, then lay half the grated Provolone cheese on top, followed by the peppers and onion, and the olives. Add the remaining cheese, then the custard. Bake the tart in the center of the oven until it is golden brown, and set, 35 to 40 minutes. Let the tart rest 5 to 10 minutes before serving. Red bean paste is particularly tasty served with fresh scallions and radishes or added to some soups. Korean kochu chang may be pruchased at many Oriental food stores. If it is not available, Japanese miso sauce may be substituted. This recipe is for a more pungent kochu chang than that which comes directly from the jar. Mix all the ingredients well. Serve in a small dish for dipping. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright Cover the beans with water 2 inches above beans. Let stand overnight. Drain just before using. (or cover with water, bring to a boil, let stand, covered, 1 hour, then drain). Place the ham hocks, 10 cups of the water, the celery, onions, bell peppers, bay leaves, and seasonings in a 5 1/2 quart saucepan or large dutch oven; stir well. Cover and bring to a boil over high heat. Reduce heat and simmer until meat is fork tender, about 1 hour, stirring occasionally. Remove ham hocks from pan and set aside. Add the drained beans and 4 cups of the water to the pan; bring to a boil, reduce the heat, and simmer 30 minutes, stirring occasionally. Add the remaining 2 cups of water and simmer 30 minutes, stirring often. Stir in the andouille and continue simmering until the beans start breaking up, about 35 minutes, scraping pan bottom fairly often. (If the beans start to scorch, do not stir. Immediately remove from heat and change to another pot without scraping any scorched beans into the mixture. ) Add the ham hocks and cook and stir 10 minutes more. Serve immediately. To serve, for each serving mount 3/4 cup rice in the middle of a large heated serving plate. Place a ham hock on one end of the plate and about 2 pieces of andouille on the other end. Spoon a generous 1 1/4 cups of the red beans around the rice. Serves 6 Since I don't eat much meat any more, I usually cut down on the ham hocks and sausage. I usually cooked the ham hocks til well done and then pick the meat from the bones and add to the beans. Good filling dinner and good for you. Jerry $ t j PW Rinse and sort beans. Cover with water in large pot and cook over low fire, covered, for one hour. Brown onions, ham, and sausage in oil and add to beans. Continue cooking beans mixture for two hours on low to medium heat, partially covered, stirring often. Add garlic powder, salt, and pepper, cook for another hour, or until beans are tender. Add water as necessary. If a creamer sauce is desired, mash 1/2 cup of cooked beans through a strainer and stir into beams mixture. Tasso or andouille may be substituted for the ham. Serve over hot, fluffy, long-grained rice with warm french bread. PLACE BEANS IN A POT with enough water to barely cover, cover the pot and cook over low heat until beans are barely soft, about 2 hours. Add water to keep the beans just covered as necessary. When beans are done, remove from heat, drain and set aside. Meanwhile, cut the stems out of fresh tomatoes and plunge them into boiling water for barely 1 minute, or until skins crack. Remove from water, peel the tomatoes, cut them in half crosswise and squeeze out the seeds. If using canned whole tomatoes, cut them in half and squeeze out seeds. Cut each tomato half in quarters and set aside. Cook pasta until barely soft according to the manufacturer's directions. Drain and mix with the beans. Lay the chard leaves on a work surface and cut out the center stem. Roughly chop the leaves and thinly slice the stems. Set aside. PREHEAT OVEN TO 350F. Combine oil and sausages in a Dutch oven, place over medium heat and cook 3 minutes. Pour off the fat, add the garlic and cook, stirring, another minute. Add the tomatoes, beans and pasta, wine, oregano, chard stems, salt and pepper. Cover and place in the oven for 20 minutes. When it's time to get dinner on the table, add chopped chard to the casserole. If the casserole appears dry, add up to 1 cup water. Replace in the oven for 5 minutes. Serve piping hot from the oven and offer grated cheese. Heat the oil in a pan to 350 F. Remove from heat, add chiles, and let stand until cool. Cover pan and let stand for 12 to 24 hours . the longer it sits the hotter it gets. Strain and use as any vegetable oil. The Whole Chili Pepper From the collection of Jim Vorheis Makes about 3 cups Melt lard in a saucepan over low heat. Add the flour and stir until well mixed and slightly browned. Add teh smaller amount of chile to the bouillon or water, either when trying a new batch of chile or when preparing this recipe for the first time. Taste, then add more chile after the water is well mixed into the roux. Stir constantly when adding the water and continue to stir until a smooth sauce is obtained. Add tomato sauce, if desired. Slowly add it to the dlour mixture, stirring constantly. Season; taste and adjust the seasonings. Simmer for at least 10 minutes, or longer, to develop the flavor. Jane Butel's Tex-Mex Cookbook From the collection of Jim Vorheis WU L$LPQWV Open each dried red chili pod. Wash well inside and out and remove blemishes. Remove stems, seeds and veins from the pods. For hotter chili leave some veins. Rinse with cold water and soak in hot water for one hour or until soft. Place the pods in an electric blender (or food processor) and add enough water to almost cover them, leaving about two inches headspace. Blend until smooth and skins disappear, about 2-3 minutes. If sauce seems to be too thick, add more water and blend for another 1 minute or until skins disappear. Add 2 cloves garlic and process until well blended. Salt to taste. MIx Chiles, oregano and garlic powder with 2 T water and blend into paste consistancy. Set aside. In a Dutch Oven put in enough pork fat to coat bottom to prevent meat from sticking. Discard remaining fat. Add pork and fry until lightly browned. Add chili paste and mix well with meat. If too thick add a little more water. Add oregano and garlic. Cover and simmer slowly for 1 hour until done. If sauce becomes too thin add enough cornstarch to thicken and mix well to prevent lumps. This can also be used for pork chops, lamb, or beef stew meat. This is a traditional aboriginal recipe with a few modern variations gleened from "Southwestern Indian Recipe Book" by Zora Hesse. Pj@QR Cube the drained tofu. Mix all the mariande ingredients (ginger to sesame oil) together. Stir in bean curds & let stand for several hours, or overnight. Heat a wok & cook the bean curd gently till all the liquid has been evaporated or absorbed. Arrange the cabbage on a dish & turn the bean curd onto it. Garnish with onion & serve with boiled rice. In a large saucepan, combine half of the coconut milk and curry base over low heat. When oil appears on surface, add meat. Simmer for 5 minutes. Add remaining ingredients, cover and simmer for 10 minutes, stirring occasionally. Serve over rice or Thai Jasmine Rice and garnish with sweet basil. SVWUj NOTE: Use purchased Thai Muslim curry paste or all of this mixture. Rinse chili; stem, seed and break into small pieces. In a 6-8" frying pan over medium heat, stir garlic in salad oil until golden, about 2 minutes. Add chili, coriander, cumin, and cardamom pod seeds. Stir just until chili browns lightly, about 45 seconds. Use hot or cold. Yield: 8 Fluid Ounces (1 Cup) In the container of an electric blender, put the chillies, shallots, garlic, lemon grass, galangal, coriander roots and stems, lime rind and the lime leaves. Add the oil and blend to a smooth puree. Wrap the shrimp closely in foil, flattening to make a small packet. Place under a hot griller (broiler) and cook 2 to 3 minutes on each side. In a small saucepan, toast the coriander seeds until golden and fragrant, then turn onto a plate. Toast the cumin seeds until fragrant. Lightly toast the pepper corns also and grind all three to a powder in a mortar and pestle. Add to the blender with the paprika and ground turmeric and shrimp paste. Blend once more. Store in a clan dry bottle in the refrigerator for 3 to 4 weeks. Or divide into convenient portions and wrap and freeze. From Carmaine Solomon's Thai Cookbook By Charmaine Solomon Yield: 1/2 Cup In a blender, grind all of the ingredients into a paste. When using dried galangal and fresh lemon grass, add both ingredients directly when cooking the curry. When using dried galanagal soak it in 4 Tbls of hot water with galangal add the soaking water and galangal to give the curry a strong flavor. From Delightful Thai Cooking By Eng Tie Ang Red and green curry pastes are the basis for most Thai curries. ~------------------------------------------------------------------------- Combine all the ingredients except the oil in a blender and process until smooth. Heat a small skillet on medium-high heat and add the oil. Slowly fry the curry paste for 5 minutes until it is fragrant. Remove and store in a jar for future use. Makes 2-1/2 cups. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. Makes 2 cups. Place the chiles, onions, and crushed allspice in the bowl of a food processor and mince until fine. In a small nonreactive saucepan, add the remaining ingredients to the chile mixture and bring to a boil, stirring occasionally. Allow to cool and place the pepper sauce in a bottle. It will keep for several months in the refrigerator. Use sparingly to accompany stews, grilled meats, and whatever you feel could use a bit of the devil. Mix all ingredients, except onions and ribs. Slice onions over meat. Pour mixture over meat. Bake at 350 degrees till tender (1 - 1 1/2 hrs) Turn often and baste with sauce in pan. NOTE: The leftover sauce in pan can be served over rice. It makes a very spicy side dish. Melt and cool the 2 ounces of chocolate. Heat oven to 350 degrees. Grease and flour 2 round pans, 8 or 9 x 1 1/2 inches. Beat all ingredients except Creamy Vanilla Frosting on low speed 30 seconds, scraping bowl constantly. Beat on high speed 3 minutes, scraping bowl occasionally. Pour into pans. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean. Cool 10 minutes; remove from pans. Cool completely. Fill layers and frost cake with Creamy Vanilla Frosting. Creamy Vanilla Frosting: Mix powdered sugar and margarine. Stir in vanilla and milk until smooth and of spreading consistency. Sift flour, baking powder and salt 3 times. Cream butter and sugar. Add well-beaten eggs to creamed mixture. Then add the flour and milk alternately to the butter-sugar-egg mixture. Melt chocolate with boiling water over low heat; add soda and stir well. Cool chocolate before adding it to the batter. Then stir in vanilla. Grease cake pans and line them with waxed paper (two 9 inch pans). Bake at 350 degrees for 25 minutes. (Batter will be thin. ) Frost with vanilla icing. Wash the beans & rice in plenty of cold water. Combine about 4 cups of water with beans & rice & cook for 5o minutes or until the beans are soft. Drain, reserving the stock for later. Heat oil in a skillet. Fry the onions for 3 minutes. Add the carrots & cookk covered for 5 minutes. Add the cooked beans & rice. Stir well & let saute for a few minutes, ensuring that the mixture does not burn. Combine the siy sauce, tomato paste, herbs & stock. Mix well & pour into the skillet. Bring to a boil, reduce heat to very low, partially cover & simmer gently for 30 minutes, stirring frquently to prevent it burning. Add more stock if necessary. Transfer into a casserole. Top the cooked vegetables with mashed potatoes. Bake in a preheated oven at 350F for 40 minutes, or until the potatoes are browned. Serve with vegetables or a green salad. Boil chile pods in small sauce pan with 8-12 oz of water until soft. Place chiles, oregano, onions, garlic and salt and pepper in blender. Liquefy mixture. In a 2 qt. sauce pan heat bacon drippings and brown flour. Add the chile mixture and simmer for 30-45 minutes. After cooking the breakfast meat (bacon, ham or sausage), remove it from the iron skillet and put aside. To the drippings, pour 1/3 cup of strong coffee and stir while on the fire. Pour over hot grits or sop up with hot biscuits. The above is from "White Trash Cooking"; Ernest Matthew Mickler. My mother has made red-eye gravy as long as I can remember, but she does not use coffee in the drippings. I don't have measurements, but when the breakfast meat is done (usually country ham), she allows the drippings to get VERY hot in the pan (cast iron skillet) then pours water in and again let's this get VERY hot. Hope this combination of "techniques" is helpful. Sonya Whitaker-Quandt 3/92 Place beets in saucepan,cover with cold,unsalted water and slowly heat to boiling. Reduce heat and simmer until barely tender,about 35 minutes. Drain under cold water. Remove skins,cube and place in large bowl. Cook potatoes in boiling salted water for 10 minutes. Drain. Cool slightly,cube and add to beets. Add corned beef,carrots,green pepper, onion,garlic and parsley. Mix well. Melt butter in 10" oven proof skillet. Press mixture into skillet and cook,uncovered,6 minutes. Stir in Worcestershire sauce,hot pepper sauce,tomato juice and salt and pepper to taste. Cook,without stirring, 30 minutes. Preheat oven to 350 degrees. Using two large spatulas,flip the mixture over and place skillet in oven. Bake until the potatoes are brown and tender,about 30 minutes. Top with poached eggs. Serves 4 to 6. wpwpw wpwpw Peel and dice potatoes into 1/2" cubes. Place in a 4 cup glass measure;add water. Cover with plastic wrap,venting spout area. Microwave on high 6 to 7 minutes. Set aside. Place onion and bacon drippings in a 2 qt. casserole. Cover with lid or plastic wrap and microwave on high 2 to 3 minutes or until onion is tender. Stir in potatoes,corned beef,beets,milk and parsley. Add salt and pepper to taste. Microwave on high 3 minutes or to desired temperature. If desired,mixture may be browned in a skillet on conventional range top in lieu of final reheating in microwave. Makes 4 servings. Trim fat from boneless beef sirloin steak;cut steak into 1 1/2 inch pieces. Mix brown sugar,vinegar,oil,chili powder,salt and hot pepper sauce in medium bowl. Add beef pieces;toss to coat. Let stand 15 minutes. Meanwhile,stir together yogurt,green onions and garlic salt;set aside. Wash spinach;discard stems and pat dry. Coarsely chop spinach;set aside. Thread beef pieces on 6 to 8 - 9 inch skewers. Place beef on grill over medium coals. Grill beef 8 to 10 minutes,to desired doneness,turning frequently. To serve,place spinach around edge of large serving platter leaving center open for small serving bowl. Remove beef from skewers and arrange over spinach. garnish beef with peppers. Put yogurt sauce in serving bowl;sprinkle with paprika. Place bowl in center of platter. Serves 6 to 8. Dissolve Jell-O and red hots (also known as Cinnamon Imperials) in boiling water. When cooled to room temperature, add pineapple and applesauce. Pour into oiled 8-cup mold. Chill before serving. Mix all ingredients. Form into equal sized balls & flatten into patties. Bake at 450 for 15 to 20 minutes. Serve on buns with tortilla chips. Mix all together and spoon onto baking sheet. Brush each biscuit with a mixture of: melted butter, Italian seasoning, garlic powder and parsley. Bake at 450 for 8-10 mins. Preheat oven to 450 degrees. Mix above ingredients. Drop by large spoon- fuls onto greased baking sheet. Bake for 8-10 minutes. Brush on melted but- ter mixed with garlic powder, parsley flakes and Italian seasoning. (Amounts will vary by the size batch you make, but a littlegoes a long way). Serve hot. In large saucepan, combine sugar, pepper and vinegar; stir and bring to full boil. Boil over medium heat for 15 min, skimming off foam. Remove from heat, blend in pectin and stir for 2 min. Pour into sterilized jars leaving 1/4 inch headspace. Seal and cover with lids. Store in cool, dry place. Makes about 3 cups. Per 1 tbsp serving 40 calories, 0 fat 0 chol, 2 mg sodium, 0 protein, 10 g carbohydrate 1 fruit & vegetable. choice Note: ===== * (dried kaffir lime leaves are fine; these are available in packages on the bottom -- usually dusty -- shelf of the Asian market; they look like dried, curled-up leaves) You can add other things (holy basil, fish sauce, chopped hot Thai chiles, lemon grass, galanga, shrimp paste, etc. Instructions: ============= Fry curry paste in oil in saucepan until fragrant. Add chicken (if using) and saute for about 1 minute over medium high heat. Add remaining ingredients except basil leaves or red bell pepper. Bring just barely to a boil; reduce heat and simmer 20-30 minutes. Just before serving, stir in basil leaves or red bell pepper. Serve with cooked Thai Jasmine rice. Core and seed the peppers, and cut them into 1/4-inch wide lengthwise strips (you should have 12 cups). Heat the butter and oil in a heavy flameproof casserole. Add the garlic and ginger, and cook over low heat for 5 minutes. Add the peppers, and stir well to coat. Mix in the orange zest, juice, sugar and pepper. Stir gently and cover. Cook over medium-low heat, stirring occasionally, until the peppers are wilted and their skins are soft, 25 minutes. Remove the cover and continue cooking over low heat, stirring frequently, until most of the liquid has evaporated, 2 hours. Serve hot or at room temperature. This keeps, covered tightly, in the refrigerator for up to 4 days. Makes 4 cups. Authors' note: This is a slightlyb swet condiment with a bite to it. Great served with grilled chicken or bef, sausages, lamb, on a sandwich, in a potato, or with game. Try to always have some on hand--it's addictive. Heat the oil in a 4-quart saucepan over medium heat. Add the red bell pepper, onion, apple, and carrot. Saute, stirring frequently, until the onions are translucent, about 5 to 7 minutes. Add the chicken stock and bring to a boil over high heat. Reduce the heat and simmer the soup, partially covered, for 25 minutes. Puree the soup in a blender or a food processor fitted with a steel blade; return it to the saucepan. Stir in the corn, crushed red pepper, taragon vinegar, lime juice, parsley, white pepper and salt. Bring to a boil over medium heat, stirring occasionally, and simmer, uncovered, for 7 minutes. (The soup may be prepared up to this step two days in advance and then refrigerated in a tightly sealed container. Just before serving, bring it slowly back to a boil and then add the seafood. ) Add the shrimp and scallops to the simmering soup, turn off the heat immediately, and cover the pot. Allow it to sit for 5 minutes. Serve immediately in heated soup bowls. Makes 6 servings. Nutrient Value per Serving: 100 Calories, 4 g Fat, 0. 6 g Saturated Fat, 7 g Protein, 11 g Carbohydrate, 13 mg Cholesterol, 548 mg Sodium. [The Washington Post; January 9, 1991] Posted by Fred Peters. With electric food grinder, grind together pork and bacon. Add all of the above ingredients and with hands, mix together until well blended in. With meat press, press into thin patties. Freeze in handi-wrap and scott wax paper, until ready to use. Cook in covered frypan 20 minutes, turning over every 5 minutes. Makes eight eight-oz. jars. Wash and seed peppers; chop in food processor or grind in blender or meat grinder. Add enough pepper pulp to the vinegar and lemon juice to make four cups. Mix in a large kettle with sugar, salt, and chili powder. Bring to a full rolling boil, stirring constantly. Remove from heat and add liquid pectin. Return to heat and boil hard for 1 minute; turn heat down to simmer. Stir and skim off foam for 5 minutes more as mixture boils gently. Pack in hot sterilized 8-ounce jars; seal and let cool on counter top. Store in refrigerator up to 1 year. - not enough space for stdio initialization R6025 - pure virtual function call R6024 - not enough space for _onexit/atexit table R6019 - unable to open console device R6018 - unexpected heap error R6017 - unexpected multithread lock error R6016 - not enough space for thread data abnormal program termination R6009 - not enough space for environment R6008 - not enough space for ar Heat the olive oil in a large saucepan over high heat. Add the onions, garlic, and bell peppers then saute for 10 minutes. Add the chicken stock and chili sauce. Bring to a boil before reducing heat to simmer, covered, until vegetables are very soft. Let cool then puree in a processor or blender. Makes about 3 1/2 cups. May be stored for brief periods if refrigerated. Substitute reduced amount of hot pepper sauce for Szechuan chili sauce. Serve with stir-fried or steamed chicken, fish. Combine peppers and salt; let stand 3 to 4 hours. Add sugar and vinegar, cook stirring frequently, until thick, about 45 minutes. Pour boiling hot, into hot Ball jars, leaving 1/8 inch head space. Adjust caps. Process 10 minutes in water bath. Yield: about 6 half pints. russian portuguese-brazilian portuguese polish norwegian-nynorsk norwegian-bokmal norwegian korean japanese italian-swiss italian irish-english icelandi COMBINE THE FIRST 7 ingredients in a blender or food processor fitted with the steel blade. Puree until smooth, and then drizzle the olive and vegetable oils into the mixture with the motor running. Add the breadcrumbs to thicken. NOTE: Serve this sauce on top of grilled or broiled fish, meat or poultry. The sauce can be made up to three days in advance and refrigerated, tightly covered with plastic wrap. Makes 1 1/2 cups. ongkong chinese canadian belgian australian american-eng Combine all ingredients and mix well. Makes about 2 cups Store for short periods in the refrigerator. Serve with chicken, beef, or blue corn tortilla chips. October September August April March February January Saturday Friday Thursday Wednesday Tuesday Monday Sunday 1#QNAN 1#INF 1#IND 1#SNAN FTP-32 Client (C) John A. Junod, * Peppers should be roasted and peeled. ~------------------------------------------------------------------------- Place bell peppers and chile in food processor workbowl fitted with steel blade or in a blender container; cover and process until well blended. Stir in sour cream and sugar. Makes about 2 cups of sauce Drain and chop the sun-dried tomatoes. In a food processor process the sun dried tomatoes with the basil and garlic, pulsing the motor until the mix is chopped coarse. Add the Romano, the pine nuts, and 0. 25 c of the oil and process for 10 seconds. With the motor running add the remaining oil, the salt, and the pepper. Scrape down the side of the processor bowl, and process the mix until it is well combined. Clay Irving \$u TOPPINGS: About 6 lumps sugar 1/2 tsp mace In a bowl beat together the butter, brown sugar, vanilla, and egg. Mix the flour, baking powder, and salt in the top of a sifter, set over the butter-mixture bowl, then sift into the bowl alternately with the sour cream. Blend well, then fold in the rhubarb. Spread the batter into a greased 8-inch square pan. Crush the sugar lumps and mix with the mace. Sprinkle over the top of the batter and bake in a preheated 350 F oven for 45 minutes. Makes one 8-inch square cake. WASH THE RHUBARB AND SLICE into pieces 1/4-inch thick. If the stalks are wide, cut them in halves or thirds lengthwise, first. Finely chop the grated ginger with the garlic and chile. Place all the ingredients in a non-corrosive pan, bring to a boil, then lower the heat and simmer until the rhubarb is broken down and is the texture of a jam, about 30 minutes. Store refrigerated in a glass jar. Makes 1 Cup a Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in 1/2-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. First make the nutty crumble topping. Sift 4 oz flour into a bowl, and add 3 oz butter. Do not rub in the fat but cut it in with a pastry blender or a pair of knives used like scissors. Stir in the muscovado sugar and nuts and set aside. Sift the remaining 6 oz flour and the cinnamon into a separate bowl and reserve. Slice the rhubarb into 1-inch chunks and finely grate the zest of the orange over it. Cream the remaining 1/4 lb butter with the caster sugar until pale, creamy and light. Break up the eggs with a fork and add them to the butter mixture a little at a time, alternating with spoonfuls of the flour and cinnamon and add 2 tablespoons of orange juice. Spoon the cake mixture evenly over the base of a 9-inch spring-clip tin that has been greased, lined and greased again. Scatter the rhubarb and orange mixture evenly over the top then cover the fruit with the nutty crumble mixture. Bake at 350 F (180 C) gas mark 4 for about 1 1/4 hours. Leave in a warm draught-free place to cool down slowly after baking and wait until the crumble-cake is completely cold before taking it out of the tin. Wait until the next day before eating. Prick pastry shell with fork. Bake @ 450 degrees for 5 minutes. Cool. Combine rhubarb with sugar,flour and salt. Let stand 15 minutes. Beat eggs slightly. Add vanilla. Stir egg mixture into rhubarb. Turn into pastry shell. For Topping;stir together flour and sugar. Cut in butter until it resembles coarse crumbs. Sprinkle over pie. Bake in 425 degree oven for 15 minutes,then reduce heat to 350 degrees. Bake for 30 minutes more. Cool completely before serving. Store pie in refrigerator. Qh(sa Combine rhubarb, grated rind of lemon, and rind and juice of orange. Measure fruit. Add water, if necessary, to make each cup level with liquid. Add sugar. Stir constantly. Heat rapidly to full rolling boil. Boil gently 2 minutes. Remove from fire. Stir in fruit pectin. Skim. Combine all ingredients except butter or margarine. Line a 9" pie plate with Orange Pastry**. Fill with rhubarb mixture and dot with the butter or margarine. Top with lattice crust. Bake at 400 degrees 40 to 50 minutes. Serve warm with vanilla ice cream. ** Substitute orange juice for the water in your favorite pastry recipe. Mix first 4 ingredients and put in bottom of 9 x 12" pan. Cream margarine and sugar. Stir in eggs one at a time. Measure and add flour, salt and baking powder alternately with milk. Mix batter and pour over rhubarb. Bake @ 325 degrees for 1 hour. Serve warm with whipped cream or ice cream. Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight. Tip the contents of the bowl into a preserving pan. Add the lemon pips tied in a muslin bag and bring gently to a boil. Boil for 2 minutes then tip the contents of the pan back into the bowl. Cover and leave in a cool place over night once more. Put the rhubarb and strawberry mixture back into the pan. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil and fast boil until setting point is reached, then pot in warm sterilised jars in the usual way. Makes enough to fill 6 or 7 jars. Combine rhubarb, sugar, and 1/3 cup water in saucepan; bring to a boil. Reduce heat; cover. Simmer 5 minutes. Add strawberries; cook until strawberries are tender, 2-3 minutes. Blend together cornstarch and 2 T water; add to rhubarb mixture. Cook, stirring constantly, until mixture thickens and boils. Remove from heat. Chill in refrigerator until serving time. Yield 3 cups. Remove caps from strawberries. Crush berries, one layer at a time. Trim (do not peel) rhubarb. Thinly slice or chop stalks. Add water. Cover and simmer 2 minutes or until soft. Add to the prepared strawberries. Measure 3 1/2 cup of prepared fruit. If it measures slightly less, add water. Place measured fruit in a 6 or 8- quart saucepan. Measure sugar exactly and set aside. Open liquid pectin and set the pouch upright in a cup. Stir sugar into prepared fruit. The saucepan must be no more than one-third full to allow for a full rolling boil. Bring to a full rolling boil over high heat. Boil hard 1 minute, stirring constantly. Remove from heat. Stir in pectin at once. Quickly skim off foam with a large metal spoon. Immediately ladle into hot jars, leaving 1/4- inch space at top. With a damp cloth, wipe jar rims and threads clean. Immediately cover jars with hot canning lids. Screw bands on firmly. Place jars in a boiling water bath, carefully setting jars on rack in canner of boiling water. Cover canner and return water to a boil; boil 5 minutes. Remove jars from canner and let cool. Check seals and store in a cool, dry place. Cream sugar and oleo; add egg, salt and vanilla. Add sour milk alternately with flour and baking powder and soda which has been sifted together. Fold in rhubarb. Pour into a well greased (with oleo) pan sprinkled with brown sugar. Top with 1/2 cup of brown sugar and sprinkle with chopped nuts. Bake at 350 for 30 to 35 minutes. Top with whipped cream. Preparation: cut the rhubarb into 2. 5cm lengths. Preheat the oven to 200C/400F/Gas 6. Place the butter, half of the sugar and the cinnamon in a pan and cook for 2 minutes. Arrange the rhubarb over the case of a 20cm greased and base lined cake tin, leaving a border around the edge. Pour over the cinnamon mixture. Sift the flour into a bowl and rub in the fat. Stir in the ground almonds and remaining sugar and mix to a soft dough with the yolk and two tablespoons of cold water. Roll out the dough to the same diameter as the tin and lay over the fruit. Bake for 30 minutes until the cake is golden. Leave in the tin for 5 minutes, then turn out. Serve warm with Fromage Frais. Calories: 243 per serving Protein: 4g Carbohydrate: 29g Fat: 13g (medium) Saturated fat: 3g (medium) Added sugar: 12g (high) Fibre: 5g (medium) Salt: 0. 27g (low) Saute meat until brwoned with the Bell pepper, garlic, & 2 onions. Mix the beer, tequila, Tabasco sauce, 1 T of cumin, allspice, & soy sauce all together your pot and bring to a slow boil. When boiling add the meat, the cayenne flakes, mushrooms, tomato sauce, tomato paste, bay leaves, chopped jalapenos, chili powder,salt,& 2 T of cumin. Cook at a boil for 2 minutes. Reduce the heat to simmer, cover, & cook for 1 hour then add the masa harin stir it in slowly, recover the pot and cook for 1 more hour. At this point add the remaining T of cumin, cook for 5 minutes more and serve. If more liquid is needed add beer not water while cooking. *Original chili recipe from the pot of Don Houston-ICS # H439 SV MXPQV U\SQRV M\SHPQV This dry seasoning mix is rubbed onto any cut of pork before barbecuing, and is sometimes used on beef Yield: Enough For 10 To 12 Pounds Of Meat Mix all of the ingredients together, blending well. Store in a small airtight jar. Rub or sprinkle on ribs or other pork (or beef) before grilling. From Barbecued Ribs And Other Great Feeds By Jeanne Voltz I8PQR Prepare gelatine and set aside to cool. Place layer of graham crackers, having them fit snugly into loaf pan. Spread over layer of filling made by mixing powdered sugarm butter and egg yolk, beaten, crushed pineapple and walnut meats, then stiffly beaten egg white. Place in refrigerator to chill. A spoonful of whipped cream at serving time is an improvement. Note: This recipe contains uncooked egg and may pose a health hazard due to salmonella. Preheat oven to 400 degrees. Bake pie shell according to directions for empty baked crust. Cool. Chop one cup of strawberries. Combine sugar and cornstarch in a 2 qt. saucepan. Stir in water gradually until smooth. add chopped strawberries. Cook,stirring constantly,until mixture thickens and boils. Remove from heat. Stir in food coloring. Cool in refrigerator 1/2 hour. Pour 3/4 of the syrup into prepared pie crust. Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish. Pour remaining syrup over strawberries Chill until firm,about 3 hours. To serve,top each slice with Whipped Topping and a slice of reserved strawberry. u.8^ u)3 Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe. Makes 6 servings. Rinse beans and place in large, heavy saucepan. Peel 5 cloves garlic and add whole cloves to beans. Add bay leaf, salt pork cube, and enough water to cover. Heat to boiling. Reduce heat to low and simmer covered, stirring occasionally, until beans are tender, about 55 minutes. Add more water if needed to keep beans covered. Remove and discard bay leaf and salt pork. Let beans cool slightly, then transfer beans with garlic and cooking liquid to food processor. Process until coarsely pureed. (Beans can also be pureed in batches in blender or mashed with fork against the side of pan. ) Transfer puree to large Dutch oven or other heavy pot. Add tomatoes and stir to combine. Trim crust from bread and coarsely crumble in food processor or by hand (6-7 cups). Stir bread into bean puree. Finely mince remaining 3 cloves garlic. Heat oil in large skillet over medium-high heat. Add garlic, carrots, onion, cabbage, and celery; cook, stirring frequently, 5 minutes, but do not allow vegetables to brown. Reduce heat to very low, cover skillet with tight-fitting lid, and sweat vegetables 15 minutes. Stir vegetables into bean mixture. Cover pot and simmer soup covered over low heat 45 minutes. Check soup occasionally and thin with chicken broth as needed. Just before serving, stir in spinach and heat through. Serve hot, passing grated Parmesan cheese. Nutrition Information per Serving: 310 calories 15 g protein 40 g carbohydrates 10 g fat (29% of calories) 658 mg sodium Brown spareribs or pork chops in skillet. Alternate layers of ribs, sauerkraut, cabbage and onion in crockpot. Add margarine, sugar, salt and pepper. Add dill weed to water and pour on top of crock pot mixture. Put cooked bacon and drippings over all. Cover and cook 8-10 hours on low. SVW3 Saute rice & coconut in 2 1/2 tb oil for 2 to 3 minutes, stirring constantly. Add water & cinnamon stick. Cover pot & bring to a boil. Reduce heat & simer for 40 minutes, or till all the water has evaporated. Cook black-eyed peas with bay leaves (1 c dried = 2 c cooked) in salted water for 20 minutes or till tender. Drain & remove bay leaves. Keep warm. Saute onion & garlic in oil til lonions soften. Stir in chili & bell pepper & saute for a couple of minutes. Add the tempeh, fennel, salt & pepper & lower heat. Stir frequently & cook covered til the tempeh is golden brown & a littel crisp. Combine all the ingredients & serve with hot sauce. Alternately, combine everything & toss in a moderate oven for 10 minutes to warm everything through. Top with scallions. Combine water, sugar, cream of tartar, vinegar, and butter. Boil to hard crack stage (285 - 290 F). Remove from fire. Add flavoring and rice. Stir until all the grains are coated. Pour into well-buttered pan. Spread in a thin sheet. Let cool. Break in pieces. Garnishes (optional): chopped black olives, onions, fresh parsley Preheat oven to 350 degree F. Mix together rice, beans, garlic, onion, and chilies. In a casserole, spread alternating layers of the rice-beans mixture, ricotta cheese, and jack cheese, ending with a layer of rice and beans. Bake for 30 minutes. During the last few minutes of baking, sprinkle cheddar cheese over the top. Garnish before serving. Complementary protein: rice and beans and milk products W Here are the two English language recipes that were on the Malt Flour package from the Korean market. The stuff is distributed by Hanmi, Inc and packed in the USA, so it may be widely available in oriental markets. I haven't tried these, but they looked interesting. Put malt flour into luke warm water and set aside for more than 1 hour. (Don't stir). Pour the upper clean water into electric rice jar, add steamed rice and sugar, and keep warm for about 4 hours (Do not boil). When a few rices begin to float, boil the juice and then cool. Mix together and mold into eggs. Place on cookie sheet and freeze about 2 hours. Dip in chocolate coating to which a small amount of oil or butter may be added. Cool on waxed paper. Fat grams per serving: Approx. Cook Time: :05 Melt butter in saucepan over low heat. Add marshmallows and stir till melted. Cook 3 minutes, stirring constantly . Remove from heat, add Rice Krispies and stir till all are coated. Using buttered spatula, press evenly into buttered 13x9x2" pan. Cool. Cut into 2" squares. VARIATIONS: add 1 cup raisins add 1 cup peanuts add 1/4 cup peanut butter to marshmallows melt 2 squares chocolate with marshmallows for Christmas: add green food colouring (if desired), shape into "trees" or press into buttered ring or small Bundt mold. Decorate with red cinnamon candies (for tree) or spearmint leaves and jelly berries for ring mold (resembles a wreath) In a large skillet, heat the oil over medium heat; add the onions and saute for 5 minutes, until golden. Add the celery, carrots, andpepper; saute for 5 minutes,, add the diced garlic, and saute for 5 minutes more until the vegetables are tender. Season with the tamari, garlic powder, basil and oregano. Remove from heat. Add the rice. Season to taste. Add the peanut butter and flour. Preheat the oven to 350 degrees. Oil a cookie sheet. Form the mixture into patties, and place on the cookie sheet. Bake for 5 to 6 minutes until crispy golden on top; turn over and bake for 5 to 6 minutes more. Variation Substitute kasha (buckwheat groats), cous cous or bulghur for the rice. Wash rice & leave to soak for half an hour. Allow to drain. Heat oil in a pot & fry onion till it becomes translucent. Add bay leaves, cinnamon, salt, pepper & rice. Cook until the rice grains become opaque, stirring occasionally. Add peas & stir together until the peas are well coated in oil. Add 4 c water or stock. Bring to a boil, cover & simmer over a low heat until the rice is tender (15 to 20 minutes). Serve with the garnish. Add the salt to the boiling water and after washing rice in several waters, stir slowly into the boiling water. Cook without stirring for 20 or 25 minutes or until rice is tender. Drain off water. Beat the yolks of eggs and add the sugar and mix with the milk. Stir into the cooked rice and mix well. Add the cinnamon and raisins. Beat the whites of eggs stiff and fold into the rice mixture. Pour into a buttered baking dish and bake at 325-F for 1 hour. The vegetables must all be chopped up finely. Wash the rice thoroughly. Combine all ingredients, except the potatoes. Cook slowly for twenty minutes, then add the potatoes and let everything continue to cook slowly about an hour. Heat oil in pot. Add mustard seeds & leave them for 10 to 20 seconds. Add rice & peas (if using fresh) & stir-fry for 1 minute. Add water & salt. Cover & bring to a boil, reduce heat to very low & cook till the rice is almost done, 15 to 25 minutes depending on the type of the rice & the amount of heat used. If using forzen peas, thaw them under running hot water. Add to the rice about 5 minutes before the cooking process is finished. Mix & serve with dal & vegetables. Quickly wash the red beans in cold water. Rinse the rice. Bring the red beans to a boil in 2 cups water, then simmer for 20 minutes over a low flame. Add the rice and cook for 20 more minutes or until dry. Variation: For a less pronounced red bean taste, bring a dozen red beans to a boil in 2 cups water. Then simmer for 20 minutes. Add slightly less than 2 cups rice, boil a second time, then steam until dry. Source: The Korean Cookbook, by Judy Hyun. Typed in by Ronnie Wright ` PREHEAT OVEN TO 350F. Cook rice in salted water until tender but still undercooked (15 minutes for white rice, 30 minutes for brown). Drain, rinse with cold water, drain again and set aside. Wash spinach and remove stems. Cook spinach in the water that clings to the leaves, until wilted. Cool and chop coarsely. Heat the oil, add the onion and saute until softened. Add the garlic and thyme. Combine all the ingredients together and season with salt and pepper to taste. Lightly oil a baking dish and add the spinach mixture. Drizzle more oil over the top, if desired. Cover with foil and bake for 25 minutes. Remove foil and cook for 5 minutes more. Servings: 4 * The 1/2 cup of red and green peppers should be cut in small cubes. Heat the oil in saucepan and add the onion, peppers and ham and cook, stirring, until wilted. Add the rice and stir. Add the water, bay leaf, thyme, Tabasco, salt and pepper. Stir well and bring to a boil. Cover and simmer for exactly 17 minutes. Remove from the heat, discard the bay leaf and thyme sprigs. Add the butter and stir to fluff the rice while blending. Serves 4. From The Gazette, 91/05/15. Topping: 1/2 cup shredded Cheddar, 2 T toasted slivered almonds (1/4 cup almonds, 1 T butter or margarine, place on pie plate and cook on high 1 1/2 to 3 mins, stirring every 30 seconds) Mix sour cream and chilli, set aside. Mix parsley into the rice. ditto Layer 1 cup of rice, 1/2 the sour cream mixture, and 1/2 the cheese in a 1 1/2 quart casserole. Repeat. Cover with remaining rice. Cover tightly with plastic wrap and nuke on medium high 8 - 10 minutes. Top with cheddar and almond mixture, recover, and let stand until the cheese melts, about 3 minutes. (Supposedly 6 servings. I doubt it!) <$u 8W Servings: 10 Stem and quarter apples; do not peel. Cook apples and cider, covered, in crockpot on LOW for 10 hours. Add sugar and spices and continue cooking for 1 hour. Pour into hot sterilized jars. Store in a cool dry place. Or, pour into freezer containers and freeze. Makes ten 6 oz jars. Place margarine, sugar, fruit and water into saucepan. Bring to a boil and simmer for approximately 10 minutes. Leave to cool. Sieve flour, spices, and baking soda and add to contents of saucepan. Beat eggs into mixture and pour into a greased and lined 7" square baking pan. Bake at 160C (320F, gas mark 3) for 75 minutes. Preparations: Divide sugar and buttermilk as below. Beat egg. Soften butter. Preheat oven to 375 degrees. Butter and flour and 2-inch deep, 8-inch round cake pan and set aside. Beat 1/2 cup sugar, cocoa, 1/4 cup buttermilk, and vanilla. In another bowl, combine butter and 1/2 cup sugar; beat until light and creamy. Add beaten egg a little at a time, beating until smooth between each addition. Beat in the cocoa mixture. Combine cake flour, baking soda, and salt. Resift together and beat into the butter/cocoa mixture in two parts alternating with 1/4 cup buttermilk. Pour batter into prepared pan and bate at 375 degrees for 30 - 35 minutes. Let cake rest a few minutes before turning out onto a cake rack to cool. For a glaze: In a double boiler, melt chocolate, cream, and vanilla. Stir until smooth and let cool to warm. Pour over cake. If desire, before glazing, split cake in half and spread your choice of filling between the layers. From Williams-Sonoma's April, 1991 Catalogue, page 7. Beat eggs until thick and creamy; gradually beat in sugar, salt, flour and baking powder. Add vanilla. Drop by teaspoonfuls onto ungreased cookie sheet. Bake for about 10 minutes at 375 degrees. Yield: 3 dozen. AQh@ Stir the cream and chocolate chips in a small heavy saucepan over medium heat until bubbling and chocolate is almost melted. Remove from heat. Stir until the chocolate is completely melted and the mixture is smooth. Stir in the grated orange peel and orange extract. Pour the mixture into a shallow baking pan and refrigerate until firm enough to shape, about 40 minutes. Meanwhile, spread 2 to 3 tablespoons of each coating ingredient in individual shallow dishes. Divide the cold chocolate mixture into 24 equal portions. Roll each portion into a ball. Roll the balls in the coatings, 6 per coating, to cover completely. Place the balls as they are coated in 1-inch paper or foil bonbon cups. Store in an airtight container in the refrigerator for up to 2 weeks. Makes 2 dozen truffles. Place reserved pork bones in a 10x15" pan with onions and carrots. Roast in a 450'F. oven, mixing occasionally, until bones are well browned, 40-50 minutes. Add 1/2 cup water to pan; stir vigorously to free browned bits. Scrape mixture into a 5-6 quart pan. Add 1 quart water, celery, and thyme. Bring to a boil over high heat, then cover and simmer for 1 1/2 hours. Uncover pan and boil over high heat until liquid is reduced to 2 1/2 cups, about 10 minutes. Pour mixture through a fine strainer into a bowl. Discard bones and vegetables. If stock is made ahead, cool, cover, and chill up to 2 days. Skim or lift off fat and discard. u?j0h $SVWj$ The recipe calls for 4 Tablespoons Sour Dough Starter, I have always used at least 1/2 cup and sometimes as much as one cup. Anything over 1/2 cup, you will need to cut the milk and flour or it will rise way out of the pan. SOUR DOUGH STARTER (Hitachi's Recipes) 1. 2 Cups warm water or warm potato water and 2 cups flour. 2 Cups warm milk and 2 cups flour. flour. 1 pk yeast 2 cups warm water or milk and 2 cups flour I use #3. Put flour in crock, plasticware or jar in a warm (not hot) place. Add water, milk or potato water. Let set for about 4 or 5 days until bubbly, then use in recipes. this is not my recipe found it in a file don't know who did it. Cover lentils with water and cook on a low boil for 1-1/2 hours or until tender. Mash lentils coarsely and combine with remaining ingredients. Pour into well greased loaf pan and bake, covered, at 350 F for 45 minutes. Remove cover and continue to cook for 15 minutes or until loaf is firm to the touch. Serve with your favourite sauce. Servings: 6 First, shoot yourself an elk. If you're one of those who doesn't hunt God's little creatures, you'll have to make do with that greasy burger that comes off those chemical and fat ridden domestic beasts. Brown burger quickly. Mix everything together in crock pot, turn on "low" and come back eight hours later with a case of beer and some good friends. Feel free to adjust spices and unions up and down to taste. If everyone doesn't like their chili as hot as you, down scale the chili powder and crushed chilis and adjust your plate using Louisiana Hot Sauce. If you don't have the time to go the crock pot route and don't like coming home to the smell of chili, brown the meat in a frying pan, add to the rest of the ingredients in a pot, and cook on a burner. Too easy, right? Serve with icy beers and grated cheddar. 9T$ w 9D$(v)3 Punch down dough and divide it in half. Roll one half on a floured surface into a very thin 12" circle and using a 3" cutter, cut out 12 rounds from each circle. Cover and refrigerate while you make the filling. Place Brie and ricotta in processor or blender, and process smooth, 30 to 45 seconds. Remove to a mixing bowl and stir in the scallions, basil, rosemary, and cayenne. Tast and season with salt as needed. Brush edges of each round with some of beaten egg. Place a teasp of filling on one half of each. Top the mix with 1/2 teasp of the chopped tomato. Fold in half, press edges to seal and place on lightly greased baking sheets. Can be prepared ahead, covered with plastic wrap and refrigerated for 3 to 4 hours. Can be frozen. 400 oven. Brush tops with beaten egg. Bake until golden, about 8 to 10 minutes. Remove and cool 2 to 3 minutes. Garnish with basil sprigs. Beat ricotta until smooth, gradually add 1 1/2 cups sugar and egg yolks, beating after each addition. Beat in flour, lemon rind and vanilla. Beat egg whites with 1/2 cup sugar. Fold whipped cream and egg whites into ricotta mixture and turn into a 12" spring form pan which has been well-buttered and sprinkled with graham cracker crumbs. Bake in a preheated 425 degree oven for the first 10 minutes; lower temperature to 350 degrees and bake for 1 hour. Turn off heat and allow to cool in oven with door closed. Freezes well. Dust with powdered sugar when served. Beat together ricotta, egg yolks, sugar, flour and vanilla. Beat egg whites to a soft peak with a pinch of salt and fold into the batter. Make 2 to 3 inch pancakes on a hot greased griddle and brown on both sides over moderate to high heat, flipping after 2 to 3 minutes. Serve immediately with fruit. Berries, grapes, or orange garnish. To make crust, place melted butter in 9 inch pie plate. Stir in cookie crumbs and pine nuts until well blended. Press firmly against bottom and sides of dish to form crust. Heat until set. To make filling, combine ricotte cheese, sour cream, sugar, flour, lemon peel, and eggs in 8 cup glass measure. Heat until center is very warm to the touch, stirring every two minutes. (Microwave is easy). Mixture will be a little lumpy at this point but will cook into a smooth pie. Pour filling into crust, smoothing it evenly on top. Place pie on top of microwave proof cereal bowl and microwave on medium for 8 to 14 minutes or until almost set in center, rotating one quarter turn once or twice. Let stand directly on counter for 30 minutes. Chill for 3 hours or overnight before serving. Garnish pie. To test to see if done, touch the top 1 inch from the center with your finger. When top adheres to your finger, cheese cake underneath should appear to be moist but set, not gooey. Sides should begin to pull away from dish. L$$PQ D$,RP Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber Preheat oven to 400F. Spray and 8" springform pan with non-stick cooking spray. In a large bowl, with an electric mixer, beat ricotta cheese until smooth; add eggs one at a time, beating well after each addition. Add sour cream, honey, 2 tsps. of the lemon juice and the lemon peel; beat until combined. Pour mixture into prepared springform pan; set pan in 13x9 baking pan. Pour hot water into the baking pan until it comes halfway up on the sides of the springform pan. Bake 1 hour or until top feels firm to the touch. Cool to room temperature. Set aside 5 whole strawberries for garnish; slice the remaining berries. In a blender combine the sliced strawberries, sugar and remaining 1 tsp lemon juice; puree until smooth. Strain through cheesecloth into a small bowl. Carefully remove sides of springform pan from cheesecake. Cut reserved strawberries into halves. Garnish cheesecake with sliced kiwi fruit and halved strawberries; serve with strawberry sauce. Each serving provides: 1 1/2 proteins, 1/4 fruit, 60 optional calories Per serving: 192 calories; 12 g protein, 9 g fat, 15 g carbohydrates, 241 mg calcium, 133 mg sodium, 113 mg cholesterol, 1 g dietary fiber 3 D$XPR D$ UV FINELY DICE THE PANCETTA and saute it gently with the onion and chile in the butter and olive oil until pancetta is rendered and the onion soft, about 10 minutes. Discard chile. Beat the eggs with the 2 cheeses, 1/2 teaspoon salt, several grindings of black pepper and the parsley. Bring 4-to-5 quarts of water to the boil. Add 1 tablespoon salt and put in the pasta. When pasta is still slightly underdone, drain it and add it to the pan with the pancetta. Over low heat, toss thoroughly to coat the pasta with the oil and butter. Off heat, stir in the egg-cheese mixture and toss vigorously. Serve at once. eheat oven to 400 degrees. Cook the rigatoni in 5 to 6 quarts salted boiling water until extra al dante (they will finish cooking in the oven). Drain well and place in a large bowl. Add 2/3 of the butter, 1/2 of the parmigiano, and nutmeg and mix well until all the pasta is coated. In a buttered baking dish, make a layer of the pasta, a layer of the fontina cheese, sprinkle with the parmigiano, and repeat the process until the pasta is used up, ending with a layer of the fontina on top. Sprinkle with parmigiano and black pepper and dot with the remaining butter. Bake for 15 minutes, or until the cheese is melted. May be served on flat plates. D$$Pj D$(PQ L$(QVR Preheat oven to 375 degrees. In lots of boiling water, add the salt and rigatoni. Cook until super al dante as they are going into the oven. Drain and rinse in cold water. In a large bowl, mix the butter into the pasta until it is well coated. Add the three cheeses and the cream. Toss well and add 1/2 the parmigiano while tossing. Place in a buttered casserole and sprinkle the remaining parmigiano on top. Sprinkle the nutmeg over everything and bake for 15 to 20 minutes. When the top of the pasta has turned golden brown, it is done. Ph`j] In a small saucepan,bring milk and cream to a boil. Set aside. Saute bacon until crisp;drain and crumble. Set aside. Place butter in saucepan over medium heat and toss brioche cubes to brown. Halfway through, place chopped green onion in pan and saute with brioche until wilted. Set aside. In a large bowl,whisk together flour and eggs until smooth. Add meat, parsley,salt,pepper and mix again. Pour into greased 8 x 8" baking dish. Sprinkle mozzarella cheese cubes evenly over top,followed by toasted brioche-onion mixture. Sprinkle with Parmesan cheese and crumbled bacon. Bake until set and lightly browned,about 30 minutes. Let cool at least an hour before serving. * Sandwich or roll steaks should weigh about 6 oz each. ** Pickles, Salt Pork or Bacon should be cut into long thin strips. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Lay steaks on a flat surface. Spread each with mustard; sprinkle with salt and pepper. Divide pickles, salt pork (or bacon), and onion among the steaks equally. Roll up steaks jelly-roll fashion; secure with beef-roll clamps, toothpicks, or thread. Heat oil in a heavy saucepan, add the steak roll, and brown well on all sides, about 15 minutes. Pour in hot beef broth, peppercorns, and bay leaf. Cover and simmer for 1 hour and 20 minutes. Remove beef rolls, discard clamps, and arrange on a preheated platter. Blend cornstarch with a small amount of cold water, stir into gravy and bring to a boil. Boil until gravy is thick and bubbly. Correct seasonings and serve separately. Drain mushrooms,reserving 1/4 cup liquid. Finely chop mushrooms. Combine mushrooms and reserved liquid with beef and remaining ingredients. Form into a loaf (8 x 4 x 1 1/2") in shallow baking dish. Bake in 350 degree oven,1 hour. Let meat loaf stand 5 minutes before slicing. Serve with additional Ketchup 'n Onions,if desired. Makes 6 servings. Pare sufficient ripe cucumbers to make 2 quarts after seeds and soft centers have been removed. Add onion, pepper, and sufficient water to prevent sticking. Cook slowly, stirring frequently, until tender. Add remaining ingredients. Cook slowly, stirring frequently, until thick. VXQWR Use only fully ripened grapes. Separate skins and pulp. Simmer pulp 5 minutes. Remove seeds by sieving. Crush skins. Add pulp. Add water and stir until mixture boils. Cover, and simmer slowly 30 minutes. Measure fruit into large kettle. Add sugar. Mix well. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 1 minute. Remove from fire. Stir in fruit pectin. Skim. Use only fully ripened fruit. Wash fruit. Do not peel or pit. Crush thoroughly. Add water. Stir until mixture boils. Cover and simmer 10 minutes. Drain through jelly bag. Measure juice and sugar into a large kettle. Stir. Heat rapidly to boiling. Add fruit pectin at once. Stir constantly before and while boiling. Heat to full rolling boil. Boil hard 1/2 minute. Remove from fire. Skim. The recipe requires about 4 pounds of fruit. Scald, peel, and quarter tomatoes. Place in preserving kettle. Add sugar, vinegar, cloves, allspice, and cinnamon. The spices may be tied in a loose muslin bag. Simmer, stirring frequently, until thick. L$DVWUj 8D,>wC8D,?r= D,0QRWj L, PQ u fFf;t$ IN A LARGE HEAVY SAUCEPAN OR flame-proof casserole, melt 3 tablespoons of the butter over low heat. Add the onion and cook until softened, but not browned, about 3 minutes. Stir in the sliced fennel. Season with the salt and nutmeg; mix well. Cover and simmer, stirring occasionally, for 10 minutes. Meanwhile, bring the stock to a simmer in another saucepan. After 10 minutes, add the rice to the fennel, stirring to coat each grain with butter. Add 2 cups of the hot stock. Bring to a simmer and cook, uncovered, stirring constantly, until the rice is just tender, adding more stock, 1/2 cup at a time as the rice absorbs the liquid, about 20 minutes. (If you run out of stock before the rice is done, use hot water. ) The finished dish should be moist but not soupy. When the rice is tender but still firm, remove from the heat and stir in the pepper, the remaining 3 tablespoons butter and the grated Parmesan cheese. Season with additional salt to taste and serve immediately in warm bowls. REMOVE THE CASINGS from the sausage and break up the sausage. Bring the broth to a simmer. In a casserole, soften the chopped onion in half the butter. Add the sausage meat and brown it. Raise heat, sprinkle on the wine, and let it evaporate. Add the rice, stirring to coat all the grains with the fat. Saute 1 to 2 minutes. Reduce heat to medium-low and start adding broth, a ladleful at a time. Stir often and add more broth only as the rice begins to dry out. Cook for 35 to 45 minutes, or until the rice is al dente and has absorbed almost all its liquid. (If you run out of broth before then, use boiling water. ) Stir in the remaining butter and all the grated cheese. Taste for salt and pepper. Serve at once. In a medium saucepan, bring the chicken stock to a simmer over moderate heat. Butter a 9 by 13 inch glass baking dish. Melt 4 tbsp of the butter in a large non-reactive saucepan. Add the onion and cook over moderate heat, stirring occasionally, until softened, about 5 minutes. Add the rice and stir until coated with butter, 1 to 2 minutes. Raise the heat to moderately high and pour in the wine. Cook, stirring, until almost all the wine is absorbed, about 4 minutes. Add about 1 cup of the simmering stock ( enough to just cover the rice ) and cook, stirring constantly, until the stock is absorbed. Continue adding stock, about 1 cup at a time; stir constantly until the stock is absorbed before adding more. The rice is done when it is just cooked through and lightly bound with with creamy liquid, after about 15 minutes. Remove from the heat and stir in the Parmesan cheese. Let cool slightly, then stir in the egg. Spread the risotto evenly in the prepared baking dish. Cover and refrigerate until very firm, at least 4 hours or overnight. Cut the risotto into 16 even squares. Shape each square into a disk, about 2 1/2" in diameter and 1/2" thick. Coat the disks with flour and refrigerate on a baking sheet until firm, about 20 minutes. In a skillet, melt 1 tbsp of the butter in 1 tbsp of the olive oil. Add 8 of the cakes to the skillet and cook over moderately high heat, turning once, until browned and warmed through, about 3 minutes per side. Transfer the cakes to a warm serving platter, cover and keep warm in a low oven. Wipe out the pan and repeat with the remaining butter, oil, and risotto cakes. (The risotto cakes can be fried up to 1 day ahead. To serve, warm them in a 450 degree oven for about 10 minutes, or until heated through. * Crush Ritz Crackers to crumbs. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F. Mix cracker crumbs and baking powder. Beat egg whites stiff, then very gradually add sugar, continiuing to beat. Add vanilla. Fold egg whites and crackers together. Put in a buttered 9-inch pie plate. Arrange pecans across top. Bake 30 minutes. Remove from oven, Sprinkle with shredded chocolate, then put under the broiler for a few seconds, watching closely so that the chocolate melts but does not scorch. Serve with ice cream or whipped cream. Mix all ingredients thoroughly. Put in a jar and store in refrigerator. Will keep for 2-3 days. D$$9}H Mix all ingredients together. Bake at 425 degrees for 25 to 30 minutes. This recipe comes from a book "Snake, Rattle, and RO*TEL. SVWUP t&VUW Mix and enjoy. To increase heat, add canned or fresh jalapenos to taste. This recipe came from the back of a can of Ro-Tel Tomatoes w/Green Chilies. Cook celery, onion and mushrooms in butter until tender. Stir in flour and soy sauce. Add bouillon; cook, stirring until thickened. Stir in sour cream. Add beef and heat through. Serve with hot cooked rice or noodles. In a medium bowl, combine the bacon drippings with the crushed garlic, 2 T chili powder, cumin, and freshly ground pepper. Spread over the wild boar and let stand while preparing the beans. In a large pot, cover the beans with cold water. Heat to boiling and boil for 2 minutes. Turn off the heat and let stand for 1 hour. Drain. Wipe out the pot and return beans, cover with cold water and heat to boiling. Reduce heat and simmer for 30 minutes. Drain. Preheat oven to 325 Cook the salt pork in boiling water for 5 minutes. Drain and pat dry. Heat the oil in a heavy, deep casserole. Stir in the salt pork and cook over medium heat until golden, about 3 minutes. Stir in the onion, minced garlic, and Jalapeno pepper. Cook 1 minute. Stir in the ham and cook 2 more minutes. Stir the remaining chili powder into the onion mixture. Add the beans, broth, bay leaf, oregano, vinegar and rum. Mix well. Place the saddle of boar on top of the beans, cover and place in the middle of the oven. Cook for 1-1/2 to 2 hours or until the internal temperature on a meat thermometer reads 170 degrees. Turn the meat twice and stir the beans. Add more broth if dry. Remove the meat and allow it to stand, covered, for 10-15 minutes. Meanwhile, skim the fat from the chili. Cut the meat from the bone and into thin slices. Layer it over the beans. If desired, stew, covered, to tenderize the meat. Serve with hot rice and a sprinkling of scallions and sieved eggs. Place pork roast on rack in shallow roasting pan. Brush with vegetable oil, and sprinkle with salt and pepper. Roast in preheated oven at 325 degrees for 1 1/2 hours. While pork is roasting, combine cherry preserves, lemon juice, catsup, red wine vinegar, dry mustard, cinnamon, cloves and anise in a small saucepan. Heat on low heat for 5 minutes, or until preserves are melted. Remove from heat. After pork has roasted 1 1/2 hours; brush with cherry sauce and roast 30 minutes more, or until meat htermometer registers 165 degrees F. Remove roast to platter. Cover with foil and let stand 15 minutes. Reheat sauce and serve with the pork roast. Mix fresh sage and garlic. Remove giblets and stuff sage mixture under the skin of the chicken. Place chicken in a shallow baking dish. Squeeze lemon juice in body cavity and over chicken. Season with salt and pepper to taste. Bake at 375 F for 1 hour and 15 minutes until golden brown. Preheat oven to 350F. Season chicken liberally with salt and pepper insed adn out. Put small quartered onion and thyme inside cavity and tie legs together. Rub butter all over chicken. Put oil in a large oval gratin dish or shallow roasting pan. Scatter sliced onion and carrot around center of dish. Place chicken on top. Arrange potatoes around chicken, turing to coat with oil. Season with salt and pepper to taste. Roast chicken in oven, turning potatoes and basting with pan drippings, for 1 hour and 5 minutes, until chicken is golden brown adn potatoes are tender. Remove to a serving platter and cover with foil to keep warm. Remove all but 2 tablespoons fat from pan. Place over medium heat, add flour, and cook, stirring, for 2 minutes. Whisk in stock and bring to a boil, stirring, until thickened. Season with salt and pepper to taste. Strain into a gravy boat and pass with chicken. From: 365 Ways to Cook Chicken FROM: LAWRENCE KELLIE DATE: 08-05-93 TO PREPARE THE FILLET, MAKE slits in it and put slivers of garlic in the slits. Rub well with salt, pepper and Tabasco. Combine the soy sauce, olive oil, port and herbs and place the fillet in this marinade in a baking dish for at least 1/2 hour unrefrigerated, or an hour or more in the refrigerator. Turn several times while it is marinating. Preheat oven to 425F. Place the fillet on a rack in a roasting pan. Roast for 30-to-35 minutes, basting occasionally with the marinade. A meat thermometer should register 120F for very rare, 125F for rare, 130F for medium-rare. After it is removed from the oven, the internal temperature will rise as much as another 10F. Allow the fillet to rest, covered with foil, up to 30 minutes. If it needs to sit longer, you might try a catering trick: Wrap the fillet, just out of the oven, in plastic wrap. Unwrap just before slicing. Cut into slices and place on a warm platter; garnish with sprigs of watercress. Lard the venison with the salt pork, adding the garlic slices after the salt pork has been inserted. Rub all surfaces of the leg with soft butter and dust with the powdered thyme. Put roast in uncovered roasting pan, add 1/2 cup liquid, and roast at 325 F for about two hours. Venison should be srved rare, but not bloody, so figure about 16 minutes per pound. Turn off oven, open the door, and wave it open several times to reduce heat. Place the roast in a metal pan and keep hot--don not roast anymore. In the roasting pan, combine flour and drippings, stirring in the stock. Heat pan on stovetop and cook on high heat, stirring constantly, until gravy is thickened to proper consistency. +D$$=, D$ QRPU Place pork roast in a shallow glass or plastic dish. Mix ground red chiles, lime juice, 1 tsp salt, the cumin, oregano, pepper, garlic and 1/4 cup of Orange Juice Concentrate and brush mixture onto the pork roast. Cover and refrigerate at least 8 hours. Heat oven to 325 Degrees F. Place pork, fat side up, on rack in a shallow roasting pan. Insert meat thermometer so that the tip is in the center of the thickest part of the roast and does not rest in fat. Roast uncovered until thermometer registers 170 degrees F. , 2 to 2 1/2 hours. Remove pork and rack form the pan. Strain the drippings from the pan and set aside. Add enough water to remaining Orange Juice Concentrate to measure 3/4 of a cup; stir juice and wine into the drippings Stir in sour cream and salt. Serve with the pork roast. IQh`c` Preheat oven to 400'F. (205'C. Place peppers, cut-sides down, in a roasting pan. Bake in preheated oven 30 minutes or until skins begin to blister and blacken. Cool peppers, then peel. Cut peppers in fourths and slice in thin strips. Put peppers onto a shallow dish. Sprinkle with onion. Combine remaining ingredients in a screw-topped jar and shake vigorously until well blended. Pour mixture over peppers and marinate several hours, stirring occasionally. NOTE: Store in refrigerator up to 3 days. Garnish with a fresh cilantro sprig, if desired, and serve chilled as an accompaniment to game pies, cold meats or crusty bread and cheese. Serves 4 Fresh basil sprigs Pat chicken dry. Slide hand between chicken skin and meat over breast and legs to form pockets. Reserve 1 tablespoon pesto for gravy; spread remaining pesto under skin and over breast and leg meat of chicken, in cavity of chicken and over outer skin. Tie legs together to hold shape. Tuck wings under body. Place chicken in large roasting pan. Preheat oven to 450 degrees F. Roast chicken 15 minutes. Reduce oven temperature to 375 degrees F and roast until juices run clear when chicken is pierced in thickest part of thigh, basting occasionally with pan juices, about 1 hour 15 minutes. Transfer chicken to platter. Pour pan juices into glass measuring cup; degrease. Add wine to roasting pan and bring to boil, scraping up any browned bits. Add wine mixture and any drippings from platter to pan juices. Add enough broth to measure 1 cup. Transfer to heavy small saucepan. Combine 2 tablespoons broth and flour in bowl; stir until smooth. Add to saucepan. Bring to boil, whisking constantly. Boil until reduced to sauce consistency, stirring often, about 5 minutes. Mix in cream and reserved 1 tablespoon pesto. Season with salt and pepper. Garnish chicken with basil. Serve with gravy. Php^[ In a small bowl mix sage and garlic powder, plus 1 ts salt and 1/4 ts pepper. Rub on roast. Place on rack in shallow roasting pan. Roast in pre-heated 325 F oven for 1 hour. Add potatoes. Baste with pan drippings. Roast 1 to 1 1/2 hours longer, basting potatoes occasionally, until potatoes are tender and meat thermometer, inserted in centre of roast, registers 170 F. Let stand 10 minutes before slicing. PREHEAT OVEN TO 425F. Lightly pepper the inside of chicken and smear with butter, then sprinkle with 2 teaspoons tarragon. Truss the chicken, then dry the outside thoroughly and rub with another 1 tablespoon butter all over the skin. TO BROWN THE CHICKEN: Set the chicken on a rack, breast side up in the roasting pan, place in the oven for 5 minutes. Turn on its left side and baste quickly with the oil and butter, return to the oven for another 5 minutes. Turn on its right side for another 5 minutes, basting as before. TO ROAST THE CHICKEN: Leave the chicken on its right side. Reduce oven temperature to 350F. Strew the vegetables under the chicken and baste it again. Leave it for a total of 15-20 minutes, basting it at least every 10 minutes. Salt the chicken, turn it on its other side, and cook another 15-20 minutes, basting at least every 10 minutes. Turn the chicken breast up and continue basting every 10 minutes until it is done. TO TELL IF THE CHICKEN IS DONE: Prick the thickest part of the drumstick with a fork. If the juices come out clear yellow, it is done. If not, roast another 5 minutes and test again. As a final check, lift the chicken and drain the juices from its vent into the pan; if the last few drops are clear yellow, it is definitely done. Put the chicken on a warm platter, remove the trussing string, and let it sit at least 5-10 minutes before carving so that the juices will not retreat into the tissues. It can wait a good 30 minutes with foil over it. Remove the vegetables and all but 2 tablespoons of fat from the pan, leaving as much of the brown juices as you can. Stir in the minced shallot and cook 2-3 minutes. Add the stock, 2 teaspoons of tarragon and boil rapidly over high heat. As the juices boil, scrape up coagulated juices (deglaze the pan) with a wooden spoon. Let the liquid reduce to about 1/2 cup. Carve the chicken at this point unless you are going to carve it at the table. Any juices may be added to the sauce. Just before serving, swirl the final 2 tablespoons of butter into the hot sauce until it has been absorbed and lightly thickened. Dribble the sauce on the chicken, sprinkle with minced parsley. Marinade the venison over night in the refrigerator. Season with salt, roll in flour and brown in hot skillet. Place in crock-pot cooker and add remaining ingredients. Cover and cook on low 10 to 12 hours. MARINADE: Mix ingredients together in a bowl just large enough to cover venison with water. No need to stir this marinade. Use for "red" meats (including rabbits) or game birds. In dutch oven stir together all marinade ingredients except parsley and roast; stir in parsley. Place roast in marinade; turn to coat all sides with marinade. Cover; refrigerate overnight. Heat oven to 350. Bake roast in marinade for 1 1/2 to 2 hours or unti roast is fork tender. Meanwhile, in small bowl stir together all horseradish cream ingredients except parsley. Stir in parsley. Cover, refrigerate unti ready to serve. serve over carved roast. In a wok or small, heavy skillet, dry-fry the chilies over low heat until they darken and become fragrant and brittle, about 5 minutes. Shake the pan and stir frequently as they roast. Remove from the heat and transfer to a small plate to cool. In the same pan over medium heat, dry-fry the shallots and garlic, turning occasionally, until they are softened, wilted and blistered, 5 minutes. They should have small, black burnt spots but not be burned all over. Remove from the heat and transfer to a small plate to cool. Stem the chilies and shake out and discard most of the seeds. Cut the chilies into small pieces. Trim the shallots and garlic, discarding the peels and root ends, and cut them into small pieces. Combine the chilies, garlic and shallots in a large, heavy mortar. Pound and grind with a pestle until you have a fairly smooth paste, 20 to 30 minutes. Use a spoon to scrape the sides down now and then. Set aside. In a wok or small, deep skillet over medium heat, warm the oil for 1 minute. Add the paste and cook, stirring occasionally until the paste slowly darkens to a deep brownish black and releases a rich fragrance, about 5 minutes. Remove from the heat and transfer the chili paste, with it's oil, to a jar. Cool to room temperature uncovered, then seal tightly. It will keep at room temperature for 1 month. Makes about 1-1/2 cups. SVWjH This expensive restaurant dish is easy to make at home. Although it is found in both northern and southern India, it is prepared very differently in each region. The following recipe is the northern version. Brush eggplant all over with 1/2 teaspoon oil. Preheat the broiler, prepare a charcoal grill or place the eggplant directly over a gas burner. Cook, turning occasionally, until the skin is completely charred and the pulp is soft, about 30 minutes. Let cool briefly. Slit open and scoop pulp out onto a cutting board. Chop coarsely. Heat remaining oil in a heavy skillet over medium-high heat. Add mustard and cumin. When seeds pop (takes about 1 minute), add onion, turmeric and chile. Stir and cook 2 to 3 minutes. Add tomato, eggplant and curry powder. Reduce heat to medium, cover and cook, stirring occasionally, about 6 minutes. Season to taste with salt and sugar. Garnish with cilantro. Serve warm or at room temperature. Variation: In southern India, eggplant is roasted, peeled and allowed to cool. Yogurt (about 1 cup per 1-pound eggplant) is stirred in to make a creamy mixture, then the dish is seasoned with turmeric, mustard and plenty of fresh curry leaves. It is served as a cooling salad alongside spicy dishes. PER SERVING: 155 calories, 3 g protein, 20 g carbohydrate, 9 g fat (1 g saturated), 0 mg cholesterol, 548 mg sodium, 7 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/93. Grill or broil whole eggplants until they collapse. When cool enough to handle, slit them open & scoop out the flesh into a skillet with the oil. Add the onion & cook over a medium heat for 10 minutes. Stir frequently to prevent scorching. Add all the reemaining ingredients excepting the coriander. Cook, stirring often for 10 to 15 minutes. Take care not to let it burn. Stir in the coriander & serve. Preheat oven to 450 degrees. Sprinkle salt over top and underside of chicken. Lay chicken pieces skin side up in single layer in shallow roasting pans. Sprinkle very lightly with red pepper flakes and lime juice. Set aside. In a large saucepan, melt butter over low heat and add flour slowly, stirring constantly. Allow to brown, slowly; do not let burn. Add whole peeled garlic cloves as paste begins to turn creamy golden. Continue until paste is light brown in color. If any of the garlic cloves show over browned edges,remove them. You will have the value of the flavor anyway. Check seasoning, add salt and freshly ground white or black pepper. Add chicken broth to paste slowly, stirring constantly with a wire whisk until blended and the consistency of cream soup. Check seasoning carefully to avoid over salting. Spoon sauce over chicken, completely covering edges. Put chicken legs in oven first. They take a little longer to cook. Five minutes later add breasts. Baste with sauce in pan every 5 to 10 minutes. Chicken must be kept moist. Bake a total of 45 to 60 minutes. Serves 6. This rich cream cheese spread takes on a sweet tone from the addition of roasted garlic and currants. Spread onto crackers or bread for a simple hors d'oeuvre, or serve with raw vegetable pieces. In a medium bowl, macerate (soften by soaking) the currants in the brandy for 30 minutes. Drain well and return to the bowl. Squeeze the roasted garlic pulp from the heads into a bowl, taking care to remvoe any bits of skin from the pulp. Add the roasted garlic to the currants, along with the cream cheese and almonds. using an electric mixer, beat on low speed until all ingredients are thoroughl combined. Season with salt and pepe. Refrigerate for at least 2 hours before serving. Can be refrigerated for up to 5 days. * Prepare one head of fresh garlic for each guest. ~------------------------------------------------------------------------- Remove the paper skin from each head of garlic. Place root side down in a baking dish. Make sure garlic heads are secure so they don't move around during roasting. Drizzle some olive oil over each head. Sprinkle with dried thyme and fresh rosemary. Top each head with butter. Cover and place in a preheated 275 F oven for 30 minutes. Uncover baking dish and baste each head with melted butter. Continue baking for an additional 90 minutes, with regular basting. This is excellent served as a spread over fresh French bread or roasted potatoes. Combine tablespoon of olive oil and garlic and mix well. Rub tomato halves with this mixture, sprinkle with salt and freshly cracked pepper and roast in 500-degree oven until they begin to take o some serious color, about 15 to 20 minutes. Remove from oven, cool to room temperature and dice. Meanwhile, grill habanero peppers over a medium-hot fire until slightly colored, 2 to 3 minutes. Temove peppers from fire and mince. Be very careful when working with this pepper. Wear gloves when mincing it, and if you get any of the juice on your skin, wash it off with a mild bleach solution, which neutralizes the capsaicin. Also, be sure not to rub your eyes while working with these peppers, and wash your hands well after you're done. These little guys are incendiary. In medium-size bowl, combine tomatoes, peppers, 1/4 cup olive oil, lime juice and cilantro, mix well, and prepare for takeoff. This salsa will keep, covered and refrigerated, about 5 to 6 weeks, mainly because no mold or bacteria would dare to come near the stuff. Yields 2 cups. t$ WU Preheat oven to 375 F. Brush chicken cavity and skin with lemon juice then sprinkle with salt and pepper. If desired, tuck wings under and tie legs to tail. Place on rack in a shallow roasting pan. In a small skillet, melt butter with tarragon; brush over the chicken. Roast for 1 1/2 hours, basting every 30 minutes, or until very tender. Makes 6 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves; place garlic in cavity. Squeeze lemon into small bowl; place lemon in cavity. Brush chicken with half of juice. Mix spices and salt and rub over and inside chicken. Tie legs together. Heat oil in large ovenproof skillet. Add chicken, breast side up. Add remaining lemon juice to skillet. Baste chicken withpan juices. Transfer to oven, and bake until juices run clear. Baste occasionally. Roast about 1 hour. PREHEAT THE OVEN TO 375F. Lightly oil a large, heavy baking dish. Peel the onions and slice them into rounds about 1/2-inch thick. Separate the rings. Toss the rings with the salt, oil, sage, pepper and vinegar. Turn them into the baking dish, cover with foil and bake 30 minutes. Remove the foil, give the onions a stir and return to the oven for 15 minutes. By now they should be starting to color. Stir again and return to the oven for another 15 minutes or until the juices have reduced to a syrup and the onions are done. Heap them onto a platter or in a bowl. Taste and season with additional salt or vinegar if necessary. Garnish with the parsley or rosemary and an extra grinding of pepper and serve. Use shelled and skinned unsalted peanuts for this purpose. Cook a small amount at a time and use shortly after they are roasted to preserve their flavor. Amounts are specified in recipes using roasted peanuts. Place the peanuts in a skillet over moderate heat and cook, stirring constantly, until the nuts turn golden brown, about 5 minutes. Allow to cool. Pound in a mortar with a pestle or pro- cess in a spice grinder until the peanuts are a bit chunky. Store-bought dry-roasted unsalted peanuts may be substituted in recipes calling for roasted peanuts. Combine vegetables and seasoning except black pepper in a mixing bowl. Mix well. Place roast in a large roasting pan, fat side up. Sprinkle with black pepper. Pour water over roast and add vegetables. Cook uncovered at 375 degrees for 3 hours or until a meat thermometer 160 degrees. Increase heat to 425 degrees, cook 15 minutes or until meat is no longer pink. Serves 6. Use this technique to cook as many quails as you need, remembering that 2 make an entree portion. Serve with buttered brown rice or new potatoes and a green vegetable. PREHEAT OVEN TO 450F for 15 minutes. Clean quail. Grind a bit of pepper into cavity, put a half tablespoon of butter inside each with the tarragon. Tie the legs together with string if desired to maintain shape during cooking. Place on a rack, breasts up. Rub the skin of each quail with the other half of the butter. Place quails in the oven for 15 minutes. Baste with butter once or twice if you can. Remove from oven, cover with foil. Let sit 10 minutes and remove string before serving. Roasted Red Pepper and Chive Dressing Hold red pepper over a flame, turning it until evenly charred. Or cut it in half, rub with oil, and place under the broiler until blackened. Wrap in a plastic bag and set aside to cool. Scrape off the burned skin and remove seeds and stem. In bowl of blender or food processor fitted with a steel blade, place red pepper, vinegar, and garlic. Process until pepper is pureed. With machine running, slowly drizzle This recipe, featured at Neiman-Marcus, is from caterer George Dolese. George serves this dressing over a salad of fusili pasta, chunks of fresh mozzarella, julienned zucchini and prosciutto, sliced smoked chicken, and blanched asparagus. Char bell peppers oven gas flame or in broiler until blackened on all sides. Wrap in paper bag and let stand ten minutes. Peel and seed. Rinse if necessary; pat dry. Puree in processor until smooth. Mix in hot pepper sauce and cayenne pepper. Transfer to bowl. Place dry mustard in medium bowl. Add water, both vinegars and mustard seed, whisking until mustard is smooth. Cover and let mellow two hours. Combine Sherry, wine, garlic, salt, black pepper and allspice in heavy nonaluminum saucepan. Cover partially and simmer 7 minutes. Strain sherry mixture through fine sieve into mustard. Stir in honey and dried thyme. Return to saucepan. Set saucepan in larger pan of simmering water. Cook until consistency of mayonnaise, stirring frequently, 20 to 30 minutes. Whisk in red pepper puree. Pack mustard into hot jars. Top each with bay leaf and thyme sprig. Cool completely. Seal tightly and refrigerate one week to mellow flavors. (Can be stored in refrigerator three months. ) From Bon Appetit, Dec '85. Makes 3 cups N In a covered food processor container, process bread until crumbly; set aside. Add red pepper, garlic and salt to container. Cover and process until smooth. With the processor running, gradually add oil through feed tube. Add reserved bread crumbs; cover and process until smooth. Transfer to small bowl or a ramekin. Serve chilled or at room temperature, with crackers or toasted bread. Yields about 1 cup. Note: To roast your own peppers, cut peppers in half lengthwise. Remove seeds. Place pepper halves, cut side down, on a foil-lined baking sheet. Bake, uncovered, in a 425 F oven for 20 to 25 minutes or until the skin is bubbly and brown. Place peppers in a clean paper bag; seal and let stand for 20 to 30 minute or until cool enough to handle. Pull off skin gently and slowly, using a paring knife. Roasted rice is used quite frequently in Vietnamese cooking. We generally prepare a quantity of it and keep it in a jar to have on hand when needed. Heat a small, dry frying pan over high heat and add the rice. Toast, stirring constantly, until rice is brown. Transfer to a blender and grind into a powder. Store as suggested above. SVWUt2j Roasted rice powder is used as a flavoring and binding agent in various recipes throughout this book. It is necessary to soak the rice first in order to obtain a deep golden color after roasting. Soaking also makes the rice easier to grind. Soak the glutinous rice in warm water for 1 hour. Drain. Place the rice in a small skillet over moderate heat. Toast the rice, stirring constantly with chopsticks or a wooden spoon, until deep golden brown, about 15 minutes. Transfer the roasted rice to a spice grinder or blender and process to a fine powder (the powder should resemble saw dust). Sift the ground rice through a very fine sieve into a bowl. Discard the grainy bits. Store the rice powder in a tightly covered jar in your refrigerator and use as needed. It will keep for up to 3 months. Yield: 1 cup. 9i4tVU 9L$D~% D$ 9D$D} 9D$H~ D$$9D$H} Cook onion and carrot in oil over medium heat, stirring occasionally, until tender. Cut tomatoes into fourths; drain. Place onion, carrot, tomatoes and remaining ingredients in food processor workbowl fitted with steel blade or in blender container; cover and process until well blended. Serve warm or cold. Makes about 3 1/2 cups sauce. )Ft9n Sidedish: Serve with a potato or fruit salad; fresh rolls or bread. Wine: Light beer, such as Heineken or Rolling Rock 1. Arrange the spareribs in a single layer of a large non-reactive dish (glass, stainless steel). Whisk together all the ingredients through the rosemary in a medium-size bowl, and pour this over the spareribs. Turn the ribs so they are moistened on all sides, cover, and refrigerate for at least 24 hours, turning them several times so they are evenly marinated. Preheat the oven to 400 degrees Fahrenheit, or build a good-sized fire in a barbecue. Drain the spareribs, reserving the marinade. Place them in a non-reactive baking pan in one layer (use two baking pans if necessary), and bake in the center of the oven, basting frequently, until they are golden, crisp, and cooked through, 55 minutes to 1 hour. Turn them occasionally to make sure they cook evenly. If you are using a charcoal grill, spread the coals out when they are red and dusted with ash. Lightly oil the grill rack, and place it about 3 inches above the coals. Cook the ribs, basting and turning them, 55 minutes to 1 hour. To serve the spareribs, drain off the fat and transfer them to a warmed shallow serving bowl or platter. Garnish with the lime wedges, and provide plenty of napkins. Mix the ground beaf, spices, Parmesan and bread. Flatten mixture out on waxed paper and top with layers of the deli meat. Roll up like a jelly roll and bake in a loaf pan for 1-1/2 hours at 375F. Cover tightly with aluminum foil during the first half hour, then remove to finish cooking. To make sauce, drain pan juices into saucepan and add wine. Mix in 1 to 2 Tb of flour to thicken and serve with the loaf. Oregano, basil, garlic, salt and pepper to taste. Servings: 8 Chop tomatoes, peppers, onions, and celery, coarsely. Add salt, and allow to stand overnight. Drain. Heat vinegar to boiling. Add sugar, mustard, and spices. (Do not put spices in a bag. Add chopped vegetables to boiling vinegar. Stir until well blended. Simmer briskly 1/2 hour. Tie a short piece of cotton string to the middle of the pencil or stick. Attach a paper clip to the end of the string for a weight. Moisten the string very lightly, and roll in a bit of sugar (this will "attract" the sugar crystals from the syrup to the string). Place the pencil or stick over the top of the glass or jar with the string hanging down inside. Heat the water to boiling, and dissolve the 2 cups of sugar into it. For the biggest crystals FAST, heat the sugar-water solution a SECOND time, and dissolve as much additional sugar as you can into it. Add a few drops of food coloring to the solution if desired. Pour the solution into the prepared glass or jar and leave undisturbed for a couple of days. Depending on how much sugar you were able to dissolve into the water, you should start to see crystals growing in a few hours to a few days. D$0+\$ \$ +|$ Saute bacon in heavy sauce pan until crisp. Reduce heat and stir in onions. When onions are soft add spinach, stir till thoroughly hot. Blend in next four ingredients; when hot add cream. Cook another 2 minutes, pour in a shallow dish to cool. Makes 2 cups. This mix is a good topping for oysters, chicken and veal. It is also good for stuffing mushroom caps, whitefish, chickens or phyllo dough. From Chef Terence J. Shuster, Executive Chef, Fox and Hounds, Bloomfield Hills, MI. Melt chocolate pieces, chocolate and butter in a large saucepan over low heat, stirring until smooth. Remove from heat. Beat eggs until foamy. Mix in sugar, salt and vanilla. Blend in chocolate mixture. Stir in peanuts and marshmallows. Drop by teaspoonfuls onto waxed paper. Chill 2 hours or until firm. Store in refrigerator; remove just before serving. Makes about 4 dozen. Microwave margarine in a microwave safe bowl on high power 45 seconds, or until melted. Add 5 cups marshmallows and chocolate chips. Toss to coat with margarine. Microwave 1 1/2 minutes or until smooth when stirred, stirring after 45 seconds. Combine caramel corn and peanuts in a large bowl. Pour melted mixture over caramel corn and peanuts and toss to coat. Stir in remaining marshmallows. Press into a greased 13 by 9 inch baking pan. Cool and cut into squares. Conventional cooking directions: Melt margarine in a saucepan over low heat. Add 5 cups marshmallows and chocolate chips; stir until melted and well blended. Continue as directed above. Pour half and half into large bowl. Add pie filling mix. Beat with wire whisk until well blended,about 1 minute. Let stand 5 minutes. Fold in whipped topping,chocolate chips,marshmallows and nuts. Spoon into pie crust. Freeze until firm,about 6 hours or overnight. Remove from freezer and let stand 10 minutes to soften before serving. Store leftover pie in freezer. Mix shortening and sugar; add eggs, vanilla and dry ingredients. Chill. Roll out to 1/8" thickness and cut out and decorate. Bake at 375 for 6-8 minutes. 1) Combine the water and salt in a 1-quart jar which has a tight fitting lid. Add the vinegar, dill, fennel, and rue. 2) Separate the lettuce leaves and add them to the liquid. Seal the jar and let sit until ready (about 48 hours) NOTE: The original recipe from Columella calls for salting the lettuce first, letting it "sweat" for 24 hours, and then pickling. Preheat oven to 350 degrees. Grease and flour 2 9" cake pans. In large mixing bowl, cream butter and peanut butter until light and fluffy. Add brown sugar. Mix to blend. Add eggs, one at a time, mixing well after each addition. In small bowl, combine flour, baking powder and salt. Add flour mixture to butter and peanut butter mixture alternately with milk, beginning and ending with flour mixture. Add vanilla. Pour batter into pans. Bake until cake tests done, about 45 minutes. Cool on wire rack to room temperature before frosting the cake. Spread half of Peanut Butter Filling over tops of each cake. Chill. Spread half of warm Chocolate Glaze over peanut butter topping on each cake, using metal spatula dipped in hot water. As glaze cools, it will thicken. Peanut Butter Filling: Cream ingredients together until light and fluffy. Chocolate Glaze: Place water and butter in small saucepan. Bring to boil. Add cocoa, sugar and vanilla to water mixture. Mix until smooth. NOTE: This recipe will make two 9 inch cakes or one stacked layer cake. If making the stacked layer cake, the Peanut Butter Filling should be put between the layers and on top of the cake before topping it with the Chocolate Glaze. L$ RQS Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. Preheat oven to 325. Butter 9" springform pan. Mix breadcrumbs and Parmesan. Sprinkle mixture in pan, turning to coat. Refrigerate. Fry bacon in heavy medium skillet until crisp. Remove from pan using tongs and drain on paper towel. Pour off all but about 1 T bacon fat form skillet. Add onion. Cover and cook over low heat until translucent, stirring occasionally, about 10 minutes. Crumble bacon. Mix cream cheese and Roquefort in blender or processor until smooth. Add eggs, cream, salt and pepper sauce and process until smooth. Blend in bacon and onion; filling should retain some texture. Pour into prepared pan. Set pan in roasting pan. Add enough hot water to come halfway up sides of springofrm. Bake 1 hour and 20 minutes. Turn oven off and cool cheesecake about 1 hour with door ajar. Transfer to rack. Cool to room temp. before removing from pan and serving. Blend sugar, corn syrup, water, and butter. Cook to 230'F. on a candy thermometer. Add peanuts and cook to 280'F. Stir occasionally and continue cooking to 305'F. Remove from heat. Add baking soda and stir quickly until mixture foams. Quickly pour into 2 buttered 15x10x1" pans and spread thinly over entire surface of pans. Cool until hard and break into pieces. Needed: large, heavy saucepan; canning jars, parafin, cellophane, plastic-lined lids or jars with hinged lids and rubber seals. Remove seeds from rosehips. Soak the rosehips, raisins or sultanas, and apples in vinegar overnight. After soaking, place the rosehips with remaining ingredients in a large, heavy saucepan. Bring the mixture to a boil oveer high heat, then reduce heat and simmer, stirring occasionally, until mixture is thickened. Leave to cool, then place chutney in clean, dry jars and cover with parafin and cellophane and plastic-lined lids (or glass jars with rubber seals and hinged lids). Store chutney in a cool place. Keep for at least a month before using. Like all chutneys, this one improves with age. It goes well with, turkey, ham, or game and is good during the winter holidays. Preheat oven to 425 degrees. In a small saucepan, heat oil and butter over medium heat. Add shallots and rosemary and cook 2 to 3 minutes. Add lemonade, pepper and salt. Simmer over low heat for 6 to 8 minutes or until slightly reduced and syrupy. Cool slightly. Meanwhile, cut chicken wings into three pieces, discarding wing-tip joint. Place wings in shallow pan and coat well with sauce. Bake in oven until skin is golden brown, about 30 minutes. Serve with rice or as hors d'oeuvre. Makes 20 to 24 pieces. Arrange pork chops and melons in a glass baking pan. Combine all ingredients in a small bowl. Stir well. Pour over chops and melons. Cover and refrigerate for at least 2 hours or overnight (preferred); turning frequently. Remove from marinade. Grill prok chops over moderate coals until no pink remains (approx 25 min) turning and basting often with marinade. While chops are grilling, thread melon wedges alternately on 2 skewers (flesh to rind) and grill for the last 10 minutes of cooking time. Brush with marinade and grill until melon is hot. Marinate the chicken in the rest of the ingredients for 30 minutes to several hours. Cover and bake at 375 F for 30 minutes, remove cover and bake for another 20 minutes. This recipe is for chicken breasts that still have the bone in. If you use chicken breast fillets reduce the baking time to 15 minutes covered and 15 minutes uncovered. PREPARATION: Rub chicken breasts with oil and rosemary; sprinkle with salt and pepper. For The Butter. Mince the shallot. Cream the butter, then beat in the shallot and cracked peppercorns. Season to taste with fresh lemon juice. Shape into a 1-inch log, wrap in plastic, and refrigerate. NOTE: Recipe can be made to this point several hours ahead. Wrap and refrigerate chicken. COOKING and SERVING: Heat grill or broiler. Grill or broil chicken, turning once, until cooked through, about 10 minutes. Place cooked chicken on warmed plates. Top each chicken breast with a 1/4-inch slice of black-pepper shallot butter. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. shredded cheddar cheese tortilla or corn chips lightly crushed In large saucepan, brown beef with garlic and onions. Stir in tomatoes, breaking apart with fork. Add spaghetti sauce, water, chili powder, and salt. Simmer covered for 35 minutes. Add beans; cook 10 minutes longer. Cook rotini according to package directions. Stir rotini into chili mixture; heat through. Serve topped with cheddar cheese and tortilla chips. Makes 8 servings. Insert rotisserie rod through center of meat, place on rotisserie, and cook over coals that have burned down to red and glowing ash. If using a meat thermometer, angling it so tip is in center of meat but but not resting in fat or on rod, and roast to 170'F. If you have no thermometer, roast 3-1/2 to 4 hours, depending on size of roast. Combine remaining ingredients and brush on roast frequently for last 30 minutes of cooking. In a heavy skillet or 2 quart saucepan, stir together flour and cooking oil until smooth. Cook over medium-high heat for 5 minutes then reduce heat to medium. Cook and stir about 10 minutes more until a reddish brown roux is formed. DARKER ROUX: 1. If you want a dark roux, prepare the roux as directed above, except cook and stir over medium heat about 15 minutes instead of 10 minutes or until a dark, reddish brown roux is formed. Bob Hogan 1) Heat oil in a skillet and saute onions and garlic until soft but not brown. Add minced chiles and saute another couple of minutes. 2) Add tomatoes, bay leaves, thyme and chile and simmer, covered, for 30 minutes, stirring occasionally. 3) Pass half to two thirds of the mixture through a food mill back into the same skillet. Discard solids. Increase heat and reduce to desired consistency. Add vinegar and black pepper. Taste for salt and adjust seasonings. Refrigerate until used. *INGREDIENT LIST SHOULD READ: 1 8-oz. can Pillsbury Refrigerated Quick Crescent Dinner Rolls. Heat oven to 375 degrees F. Lightly greased cookie sheet. Separate dough into 8 triangles; cut each in half lengthwise to form 16 triangles. Place on prepared cookie sheet. Brush lightly with French dressing. Bake at 375 egrees for 10-12 mins. until puffed and golden brown. D$ +D$ Bake at 325 for 55 to 65 minutes Drain: 1 pkg. (1 lb. ) thawed frozen rhubarb (cut if pieces are large) and topping). Combine fruit, set aside. Mix: the fruit juices and measure 1 cup, adding water if necessary. Combine: 1/2 cup sugar and 3 Tbsp. cornstarch in saucepan. Blend in fruit juices. Cook over medium heat, stirring constantly, until thick and clear. Remove from heat; cover. Blend together: 1 1/2 cups sifted flour 1 cup firmly packed brown sugar 1 cup quick cooking rolled oats 1 tsp. cinnamon 1/2 cup melted butter until mixture resembles coarse crumbs. Press two thirds of crumb mixture firmly into 9 x 9 pan. Cover with drained fruit mixture and the thickened fruit juice. Sprinkle with remaining crumb mixture. Bake until golden brown. Cool slightly in pan before cutting into squares. Serve warm or cold with mounds of topping. Pink Frozen cream topping: Beat 1 cup whipping cream until thickened; add 1/4 cup sugar, the reserved 1/4 cup raspberries and 1 to 3 drops of red food coloring. Continue beating until stiff. Drop in mounds on waxed paper or aluminum foil; freeze until firm. (If desired, serve unfrozen. Cut up fruit into bite-sized chunks. Grind ginger and pepper. Add ketjap manis and lemon juice. Pour over the fruit and mix gently. Let stand an hour or more before serving. Contributed to the echo by: Sukee Bailey Hello, try this for dinner, Keep in the Freezer for left overs, and when you want it again. just heat-up with Microwave oven. RUNZA OVEN TEMP. 350-375 Brown hamburger and onion. drain, add cabbage and simmer. Slice bread dough and roll out on Floured board. Fill with hamburger + cabbage, put slice of cheese pinch tight. Bake till Brown. Servings: 12 Fresh lemon juice** *Add enough water to beef broth to make 12 cups liquid. **Use 2 to 4 tablespoons of lemon juice or to taste. Brown beef quickly and transfer to a very large soup kettle. Add broth and water, tomato paste, salt, white and black pepper. Bring to boil, reduce heat, cover and simmer for 1 1/2 hours. In skillet, heat oil, add garlic and onions and saute for 5 minutes. When meat is done, add to soup kettle with remaining ingredients. Bring back to boil, reduce heat, simmer uncovered for 45 minutes or until vegetables are tender. Discard bay leaves before serving. NOTE: The flavor of this soup improves with reheating. This is a large recipe and leftovers can be frozen. Offer plain yogurt as a topping, unless this is to be a kosher meal, and serve with pumpernickel or rye bread or rolls. Posted by Sheila Exner. Posted by Fred Peters. Cut beef into 1/2-inch strips; put in a plastic bag with 3 tablespoons of flour and the salt. Shake until the meat is evenly coated. In a heavy skillet or Dutch oven, heat oil/shortening, add the meat strips and brown slowly, stirring often. Add onion, garlic, Coca-Cola, and 1/4 cup of water; mix well. Cover and simmer 30 to 45 minutes or until the meat is fork-tender. In a bowl, mix the 2 tablespoons of flour with the 1/2 cup of water until smooth. Stir into the meat along with the Worcestershire sauce and the undrained mushrooms. Stir and cook until thickened, 2 to 3 minutes. (If making ahead for reheating later, do not add the sour cream now. Reheat, then complete the recipe directions. ) Stir in the sour cream and heat gently just until the gravy simmers. Sprinkle with parsley and serve over potatoes, noodles, or rice. Combine first 7 ingredients, beat until smooth. Mix in remaining ingredients. With a moistened piece of cheescloth line a clean flower pot whole. Put in mix and put on a rack to drain in refrigerator overnight or longer. Unmold and garnish with candied cherries. * Lemonade Mix should be presweetened powder mix. Combine all ingredients in a medium bowl. Mix well. Put in a 1-quart container. Lable as Russian Refresher Mix and store in a cool, dry place. Use within 6 months. Makes about 3 1/2 Cups of mix. RUSSIAN REFRESHER: Add 2 to 3 teaspoons of RUSSIAN REFRESHER MIX to 1 cup hot water. Stir to dissolve. Makes 1 serving. ph]_^[ In a salad bowl, combine vinegar, water, sugar, oil and horseradish. Add cabbage and carrots. Toss and serve. Mix butter, sugar, vanilla and almond extract together thoroughly. Sift flour and salt together. Blend all ingredience together. Mix in nuts. Chill dough. Roll into 1 inch balls. Place on ungreased cookie sheet. Bake in preheated oven at 400* for 9-10 minutes until set,NOT BROWN. Roll in powdered sugar while still warm. Roll once more after cooled. Triple recipe and DO NOT OVERBAKE. THE SECRET TO MOIST TEACAKES IS TO CATCH THEM WHEN THEY ARE SET (9 MIN). Makes 2 dome-shaped loaves 2 cups yellow corn meal 1 1/4 cups boiling water, approximately 1/2 cup cold water 2 Tbsp active dry yeast 1/2 cup molasses 1/2 tsp salt 1/4 tsp baking soda 2 cups rye flour 1 to 1 1/4 cups white flour, preferably unbleached Put the corn meal in a large mixing bowl and pour over it just enough boiling water to wet it; set aside for 10 minutes. Stir cold water into the corn meal a little at a time until you have a soft batter. Stir in the yeast; in about 5 minutes add molasses, salt, baking soda, and the rye flour, beating until you have a sticky dough. Cover with plastic wrap, and leave in a warm place overnight. In the morning, punch down the dough and turn it out on a well-floured surface. It will be very sticky, and although it must be kneaded only very briefly, you'll find that you will have to add about 1 cup white flour to work it successfully. Divide the dough in two, and with well-floured hands shape each piece into a cylinder 6-8 inches long. Flouring your hands again, set each cylinder on its end, far apart, on a greased baking sheet and let it sink slowly into a dome shape. Cover loosely with a kitchen towel and let rise until almost double - about 1 hour. Sprinkle the tops of the domes with flour and bake 2 hours in a preheated slow oven, 325 F. Remove to rack and let cool. Orig- Servings: 12 Dissolve yeast in warm water. In a large bowl combine milk, sugar, and salt. Use a mixer to beat in molasses, butter, yeast mixture and 1 cup of rye flour. Use a wooden spoon to mix in the remaining rye flour. Add white flour by stirring until the dough is stiff enough to knead. Knead 5 to 10 minutes, adding flour as needed. If the dough sticks to your hands or the board add more flour. Cover dough and let rise 1 1 1/2 hours or until double. Punch down dough and divide to form 2 round loaves. Let loaves rise on a greased baking sheet until double, about 1 1/2 hours. Preheat oven to 375 degrees F. Bake for 30 to 35 minutes. Makes 2 round loaves. SVWt Add all ingredients listed above, select white bread and push start. NOTE: Caraway seeds and allspice may be added to make an unusual spicy rye, or omit them for a good conventional rye. Ph(5a Ph,5a Ph05a Sift the dry ingredients into a bowl and gradually stir in the milk. Add the beaten eggs and molasses and mix well. Drop by spoonfuls into hot fat and fry until brown. Drain on brown paper. The 4-cup batch of starter made by this recipe is enough to bake any of the rye breads requiring a rye starter, with enough left over to serve as the nucleus for another baking. When you "feed" leftover starter. which should be done every 2 weeks or so. add a little rye flour and water, using 3 parts of flour to 2 of water. To build up a small amount of starter to a quantity large enough for baking, do the job in several steps, never adding a larger measure of flour than the amount of starter on hand. Let the starter stand at room temperature overnight or for up to 24 hours, until it is bubbly and no longer smells floury. To increase further, add more flour and water in the same proportions and again let the starter ferment until it is bubbly enough to use. Store leftover starter in the refrigerator between bakings and "feedings," and for indefinite storage, freeze it. Thaw, then feed the starter and let it ferment at room temperature before use. Makes about 4 cups. Dissolve the yeast in 2 cups of the tepid water, then beat in 2 cups of the rye flour, beating until no lumps remain. Add the onion, cover loosely with a cloth, and let stand at room temperature for 24 hours. Remove the onion. Beat in 1 cup tepid water, then 1 1/2 cups rye flour. Cover with the cloth and let stand for 24 hours longer. The starter should now be pleasantly sour-smelling, almost beery, and bubbly. (Depending upon the temperature of the room, a slightly longer or shorter period of fermentation may produce this result. ) TO USE: The starter is now ready for use and can be refrigerated for up to 24 hours before use, without further feeding. If you must hold the starter longer before use, the night before it is wanted, add 1/2 cup tepid water and 3/4 cup rye flour and let is stand at room temperature overnight. GOOD WITH SANDWICHES CONTAINING CHEESE Put all ingredients, in the order given, into the bread pan, select WHITE bread, and push Start. NOTE: Here is a nice change from rye bread. Simply use tomato juice or vegetable juice for the liquid. This tangy, tasty bread makes great sandwiches--especially when they include cheese. It adds a festive touch to soups and winter casseroles, too. Makes 1 loaf, 8 slices. Each slice: 215 calories; less than 1 gm dietary fiber; less than 1 gm soluble fiber; 43 gm carbohydrates; 7 gm protein; 2 gm fat (10% caloreis from fat); 0 mg cholesterol, 331 mg sodium; 110 mg potassium; 12 mg calcium. Rice plays a big part in Dutch cooking and this comforting pudding with a hint of orange is wonderful with fresh red currant sauce. You can also serve it with just a sprinkle of sugar on top and your favourite fresh berries on the side. In a large saucepan, bring milk and rice to boil, stirring occasionally; reduce heat, cover and simmer for 20 minutes. Strain rice, reserving milk, meahwhile, in a bowl, beat eggs; gradually whisk in milk. Stir in rice, sugar, vanilla and orange rind. Spoon into 8 greased 3/4 cup custard cups. Place cups in a large cake pan or roaster; pour in enough hot water to come half way up sides. Bake in 325-F oven for 55 to 60 minutes or til set. Let cool slightly. Run a knife around edge of each custard; invert onto serving plate. Serve warm or cold with sauce. Red Currant Sauce: In saucepan, bring currants and 1/3 cup water to a boil. Reduce heat to medium low and simmer, covered for 5 minutes or til currants are softened. Using a food mill or sieve, press out seeds. Return currant puree to saucepan along with 2/3 cup water and sugar; simmer over low heat for 10 minutes or til mixture slightly thickens. Makes 2 cups. From Canadian Living Nov/93 Heat the oil in a medium-size heavy saucepan. Saute the onions until tender. Add the rice and stir until all grains are well-coated. Add peas, salt and pepper (you may want to use less salt if you plan to use vegetable broth), and stir. Add hot water or broth, bring to a boil and cook over low heat for 25 minutes. Nutritional analysis per serving: 150 calories, 5 grams protein, 3 grams fat, 32 grams carbohydrate. 1) Wash and soak the dhal for 2 hours and drain well. 2) Melt ghee over medium heat in a non-stick pan and fry the onions, green chilli and cinnamon until onions are slightly browned, about 6 to 8 minutes. 3) Add the turmeric and garam masala, stir and mix well. 4) Add the dhal, chilli powder and salt, stir and fry for 8 to 10 minutes over a low heat. 5) Add the cumin and tomato, stir and cook for 3 to 4 minutes. 6) Add the water, bring to the boil, cover and simmer for 30 to 35 minutes, stirring occasionally. 7) Meanwhile, heat the oil over a medium heat and fry the mustard seeds until they pop. 8) Add the garlic and allow it to turn slightly brown. 9) Add the dried red chillies, then the spinach, stir and mix thoroughly. Cover the pan and simmer for 5 minutes. 10) Add the spinach to the dhal, cover and cook over a low heat for 10 minutes, stirring occasionally. Remove pan from heat. Serve with rice, parathas/rotis. Kebabs, tandoori chicken accompany well. Variation. Use chunky cauliflower florets instead of spinach - less preparation. QRhpW` Ph|W` Beat eggs; add brown sugar and beat until creamy. Add remaining ingredients and mix well. Bake at 350 degrees in a greased and floured 9 x 13 x 2 inch pan until done. Make a solution of the first four ingredients and bring to a boil. Fill crock with cucumbers, placing dill between layers of cucumbers. Add the hot solution. Onions or garlic may be added if desired. cover crock and let stand several days before using. If preferred, cucumbers may be preserved in jars rather than in crock. Bring 3 cups of the water to a boil in a large pot. Combine 1 1/2 cups of the cornmeal with the remaining 1 cup water. Reduce heat to medium-low and add the cornmeal mixture to the boiling water, stirring constantly with a wooden spoon. Cook for about 5 minutes, slowly adding the remaining cup of cornmeal. When the mixture is very thick and starts to pull away from the sides of the pan, transfer to a serving bowl or plate. Use a wooden paddle or spoon to compress the mixture into a round shape (you may use wet hands to aid in the procedure). Serves 6. PER SERVING: 210 calories, 5 g protein, 45 g carbohydrate 1 g fat (0 g saturated), 0 mg cholesterol, 0 Mg sodium, 4 g fiber. From an article by Karola Saekel in the San Francisco Chronicle, 8/18/93. Heat oil in a large pot over medium heat. Add onions & fry for 5 minutes. Add garlic & ginger & fry for 2 minutes. Add all the spices plus the lemon juice. Mix well & fry for 2 minutes. Add tomatoes & cook for another 5 minutes. Add the stock, salt & another 1/2 cup of water. Cover & simmer over low heat for 10 minutes. Add chick peas & cook, covered, for another 10 minutes. Serve garnished with sliced onion & green chilies. Serve with any puffy bread. COMBINE FIRST 6 INGREDIENTS IN A BLENDER; WHIRL. WITH MACHINE RUNNING, ADD SAFFLOWER OIL, ONE TABLESPOON AT A TIME. REFRIDGERATE. KEEPS SEVERAL WEEKS. Yield: 1-1/2 cups. *** Variation: TO MAKE HERBED MAYONNAISE, ADD 1/2 TEASPOON BASIL, DILL, TARRAGON OR PARSLEY BEFORE SERVING. In a small heavy saucepan, combine the saffron, shallot, vinegar, and wine. Simmer the mixture until it is reduced to about 2 Tablespoons. Stir in the cream and simmer the mixture, whisking occasionally, until the liquid is reduced to 2 Tablespoons. Season the mixture with salt and pepper. Reduce heat to low, and whisk in the butter, 1 piece at a time, but overlapping slightly to keep the sauce from getting too hot. Remove from heat, from time to time, as the butter is whisked in. Remove from heat and season to taste with salt and pepper. Use with pasta and/or seafoods. Makes about 1 cup. Mix together the saffron & 2 tb hot water. Place in a covered jar & let stand overnight. Strain, reserving the water. Dissolve the yeast in warm water with the sugar. Leave to start working. Put flour & salt in a bowl. Add nutmeg. Rub in the margarine & shortening. Toss in the currants & peel. Add the saffron water to the yeast mixture. Pour it into the flour. Add the milk. Mix till you have a dough. Knead the dough in the bowl. Cover & leave in a warm place for 1 hour or until the dough has doubled in size. Heat oven to 350F. Knead the dough again. Divide it into two & put each half into a 1 lb loaf tin, greased. Cover, & leave in a warm place for 10 minutes. Bake for 1 hour. Cool on wire racks. Use a semi-thawed frankfurter, which is easier to cut. With a knife, make a straight horizontal slit aboyt 1" from the top. On both sides of the frank, make a slit upward so the franks looks like it has 2 arms. From the bottom of the frank, make a 1" slit upwards, to make 2 legs. Broil in the oven. As the frank cooks, the "arms" and "legs" will curl out a bit, making it look more like a person. When done, remove from oven and decorate with mustard or ketchup. Put on eyes, a mouth, buttons, perhaps shoes, etc. Kids love this, especially if they can help with the decorating! T$4Uj D$4QRP T$,PQR Cook spinach until tender. Grind together onion, garlic, and pepper in a food processor. Add shrimp paste and cook in a little vegetable oil until golden. Combine with remaining ingredients except for coconut milk and puree in blender, adding coconut milk as necessary. Reheat to serve. D$`RP IN A SMALL BOWL, combine the shallot, mustard and vinegar. Mix well then slowly whisk in the olive oil. Season with salt and pepper and set aside. In a small heavy skillet, saute the bacon over medium heat until browned on all sides, about 4 minutes. Remove with a slotted spoon and set aside. Add the cubes of bread to the skillet and saute until brown on all sides, 5 minutes. Return the bacon to the skillet, and heat it rapidly with the croutons, stirring constantly, until very hot. Remove the pan from the heat and quickly stir in the salad dressing, mixing well. (Take care, it may splatter). In a salad bowl, combine the chicory with the hot dressing, bacon and croutons, tossing quickly. Serve at once. Crush garlic cloves with 1/2 teaspoon salt. Place tahini in mixing bowl and beat well. This preliminary beating reduces the strong flavour of the tahini. Beat in garlic and vinegar. Gradually add lemon juice alternately with water. To make a cream salad of good consistency add enough lemon juice to make the tahini very thick before adding water. This way you have more scope in adjusting the flavour and consistency of the sauce. Add salt to taste, and more lemon juice if a sharper sauce is required. Blend in cumin and parsley and chill until required. Serve as a mazza or as directed in recipes. Makes about 1 3/4 cups 7` Combine meat,egg,bread crumbs,onion and seasoning. Shape into patties. Preheat a skillet to 350 degrees. Place patties in skillet and brown on each side. Mix mushroom soup,Kitchen Bouquet and milk together. Pour over patties. Lower heat to 250 degrees. Cover and cook about 20 minutes or until done. Serves 6 to 8. Salt to taste Toast about three and one-half rather thick slices of stale bread and break into small pieces. Dampen with milk or water so that the bread crumbs are soft but not mushy. Melt two tablespoons of butter in a frying pan and mix with the bread. Season with the pepper, thyme and salt. Melt the remaining butter and fry the onions in it until they are brown. Then add the bread and let it brown, stirring frequently. This amount will stuff one five-pound chicken. Sauteing the dressing gives it an unusual flavor which is well worth the extra effort in preparation. From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett D$ L$ PQj PLACE THE SALMON IN THE FREEZER and freeze for 30 minutes to kill any parasites. Defrost in the refrigerator. Combine the olives, oregano, shallots, parsley, lemon juice and oil in a mixing bowl. Just before serving, finely chop the salmon by hand and add it to the olive mixture. Mound tartar on a plate. Garnish with lemon wedges and toast. Heat oven to 350/F. Cook and drain Broccoli. Combine rice and apple in a lightly greased 1 1/2 Qt. Casserole then spread broccoli on top. Drain salmon then spoon over the broccoli. Prepare hollandaise sauce then pour over the salmon. Bake 15 minutes or until heated through. In a shallow pan place salmon then add onion rings, bayleaf, peppercorns, salt and just enough water to cover the fish. Boil then simmer for 5 minutes. Drain and cool the salmon. Cut beef into 4 serving pieces then pound to flatten. Place in an ovenproof dish and lay salmon on top. Combine crumbs, parsley, garlic and one half the melted butter. Season with lemon juice to taste. Cover the steaks with the crumb mixture then top with the ham and shrimp. Pour the remaining butter on top. Bake at 400/F for 15 minutes or until steak is done. @SVW3 T$4PR D$`PU u +\$ D$,SP salt and pepper to taste Mix all ingredients until well blended and chill. Serve with your favorite fresh vegetables, chips or crackers. Salmon Cheese Ball 4 cups smoked salmon 1 8 oz. package cream cheese 1 cup sour cream 1 t. salt 1 t. pepper 1 pinch tarragon 1/4 cup chopped onion 1 T. lemon juice Finely flake smoked salmon. Blend together with remaining ingredients. Shape into ball. Roll in chopped nuts or parsley if desired. Serve with crackers. This salmon ball freezes beautifully. Arrange serving size pieces of salmon in a buttered baking dish. Season with salt and pepper. Pour in enough cream to leave salmon slightly exposed. Add bayleaf, cloves, onion slices, parsley and thyme. Bake at 400/F for 25 minutes, basting occasionally. Remove salmon and keep warm. In a saucepan melt butter and stir in the flour. Gradually add 2 cups of the cream the fish was cooked in. Stir constantly until smooth and thickened. Season with salt and pepper and the lemon juice then simmer for 10 minutes. Pour the sauce over the fish to serve. Garnish with lemon wedges, sliced cucumber and sliced boiled eggs. |#G9= PREHEAT OVEN TO 350F. Using a small knife, make a slit in each chestnut and spread them on a cookie pan in the oven for 30-to-35 minutes. Remove from oven and when they are cool enough to handle, peel them. Place the bacon in a large skillet over medium heat and cook, stirring, about 5 minutes. Add the cabbage, cover and cook another 6-to-7 minutes or until well wilted. Remove from heat, add the chestnuts and transfer to a bowl. Sprinkle the cavity of the salmon with pepper and stuff with the cabbage mixture. Place the salmon in a roasting pan and add 1 cup wine and 2 tablespoons butter. Place in oven, uncovered, for 20 minutes. Turn on its other side and cook another 15-to-20 minutes, or until just barely cooked at the bone. While the salmon is baking, prepare the sauce. In a small saucepan over medium heat, combine shallots, remaining wine, vinegar and salt. Cook until the mixture is almost dry. Remove from heat and whisk in remaining butter. Arrange the salmon on a large serving platter and offer the sauce on the side. Combine and mix all ingredients. Pour into 6 individual oven proof dishes or a 1 1/2 Qt. Casserole. Bake at 350/F. 25 minutes for small dishes or 45 minutes for the casserole. Ph k] Microwave process cheese spread and salsa or tomatos and green chilies in 1 1/2 quart bowl on high 5 minutes or until thoroughly heated, stirring after 3 minutes. Mix in cilantro. Serve hot with tortilla chips. CONVENTIONAL: Stir process cheese and salsa or tomatos and green chilies over low heat until smooth. Mix in cilantro. F00UX The sauce can be prepared in large batches and frozen. IN A HEAVY SAUCEPAN, combine all of the ingredients over moderate heat. Bring to a boil, reduce the heat to low and simmer for 15 to 20 minutes. Discard the parsley and garlic and pour the sauce over freshly cooked pasta. (This sauce can be prepared in large batches and frozen. ) Dresses 1 pound of spaghetti or linguine. Combine ingredients in saucepan. Cook over low heat, stirring frequently, just until sauce is smooth. Serve with corn chips, tortilla chips or vegetable dippers. Makes about 2 cups. MICROWAVE OVEN DIRECTIONS: Combine ingredients in 1-quart microwave-safe bowl. Cook at HIGH 3-4 minutes or until cheese spread is melted, stirring after each 1-1/2 minutes. t'j0h Makes about 2 cups. In lidded jar, combine all ingredients and marinate for at least one hour. May be stored for about 2-3 weeks in refrigerator. Put onions, garlic, orange juice (or lime juice) and water in a blender. Set blender on "liquify" setting and process. Crush all dry ingredients togather and add them to blender. Process for one minute more. Marinate meat (chicken, beef, pork or fish) for at least one hour in mixture. It is better to marinate meats overnight. Brush meat frequently with the sauce while cooking. Makes 2 Cups. Test Kitchen Notes: This is a traditional Cuban meat marinade. Sour orange juice is available in Hispanic grocery stores. Nutrition infomation per Tbsp. Calories, 4 FAT, 0 grams Carbohydrate, 1 gram Cholesterol, 0 milligrams Sodium, 18. 5 milligrams MAKES 2 CUPS According to local lore, the cook serves this to her son-in-law because "le pica mucho" (it bites him a lot). It is very "picante". However, if you use 3 chiles, it is only pleasantly picante. This sauce should have a thick, rough consistency and is used with frijoles, rice, or broiled meats. It is best eaten fresh but will keep for a few days in the refrigerator without spoiling. It does not freeze well. Roughly chop the tomatoes, add a little at a time with the rest of the ingredients to a blender jar, and blend for a few seconds with each addition until the sauce has a rough consistency. the key to salsa verde is the tomatillos (tomate verde -- NOT just a green tomato). don't know where you're from, but if it's the west or southwest, you'll probably find them in the super. if not, they are available canned, in a mexican food section. Chop the tomatoes and add to the onions and jalapenos in a medium sized bowl. Add the remaining ingredients and mix by hand, bruising the tomato pieces. Taste and adjust seasonings if necessary. Serve at once as this salsa doesn't keep well. The difference between this salsa and Pico De Gallo is that this recipe calls for oregano and Pice De Gallo calls for cilantro. Combine all ingredients in a medium bowl; stir well. Cover and chill at least 4 hours, stirring occasionally. Serve salsa with grilled chicken or fish. Yields: 3 1/2 cups _^[ In a bowl, combine tomatoes, peppers, onion, coriander and lime juice. Just before serving, season with pinch sugar, salt and pepper to taste. Makes about 2 cups. From The (Montreal) Gazette, 5/29/91 per James Lor This particular salsa is meant to be eaten fresh as it does not freeze well & looses its eye appeal by the second day. (use just enough to moisten the tomatoes and yield the desired texture) Mix together all ingredients and set aside at room temperature for about 30 minutes before using. Chop the unskinned tomato and mix with the rest of the ingredients. Although this can be made up to three hours ahead, it is best made at almost the last minute, for it soon loses its crispness and the coriander it's sharp flavor. Now are we talking about the mild, Old El Paso-type green chiles (which are a mild sort of chile poblano), or are we talking about jalapenos and serranos? It makes a buncha difference. Salsa picante (which is what we mean when we talk about "salsa" down here) is made with one or both of the last two. Acting on the presumption that it's salsa picante that you mean, here's a recipe. One serrano equals two jalapenos. If you use jalapenos, removing the veins from the inside will make it less hot. Place all ingredients in a blender or food processor and blend until finely chopped. Pour into a saucepan and bring to a boil. Lower heat and simmer 30 minutes. Cool slightly, pour into a pint jar, and refrigerate, or process in a boiling water bath 10 minutes (in which case reduce the cooking time the same amount). This sauce will keep three to four weeks in the refrigerator. Cooking Texas Style Candy Wagner & Sandra Marquez Combine all ingredients and chill, covered, in refrigerator at least one hour. Try this: Roast 2 fresh poblano peppers over a gas flame. Carefully wrap in paper towels and place in a plastic bag for 5 minutes. Rub skin off peppers, seed and chop. Combine with 1 large chopped tomato (about 1 1/2 cups), 1 tablespoon chopped onion and 1 large chopped clove garlic. Whisk together the juice of 1 large lime, 3 tablespoons olive oil, 1/4 teaspoon salt, 1/4 teaspoon pepper and pour over peppers. Add 2 tablespoons chopped fresh cilantro and cover. Refrigerate a few hours before serving. QPRh, Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds. ) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered. If possible, use an electric blender or food processor to blend all the ingredients together. (Without machines, use a fork or mortar and pestle to mash the ingredients. ) 2. Taste and adjust seasonings. Makes about 2 cups. Mix all ingredients. Serve with tortilla chips or Mexican foods. Great in guacamole. Makes approximately 1 cup. Typed by Syd Bigger. Arrange chicken in single layer in shallow dish. Sprinkle with pepper, turning pieces to coat completely. Pack salt over and around chicken. Let stand at room temperature 2 1/2 hours. Rinse chicken in cold water; dry thoroughly. Clean dish; add chicken. Pour in milk to cover. Chill 2 hours. Drain chicken. Combine flour and cornmeal in another shallow dish. Coat chicken with mixture, shaking off excess (make sure skin is stretched around each piece). Arrange chicken in single layer on rack. Refrigerate uncovered for at least 4 hours. Heat 1/2 to 3/4 inch oil in cast-iron or other heavy large skillet to 375 F. Add dark meat pieces (they should be only half submerged). Fry 4 minutes, then turn and fry second side 4 minutes. Add white meat and continue frying until chicken is golden brown and cooked through, turning pieces 3 to 4 times, 15 to 20 minutes. Drain on paper towels for 5 minutes and serve. Bon Appetite T$ QP D$,PR Wash the beans and cover with water and let soak over night. Cover hominy with water and also let stand over night. In the morning, drain off the water from both and combine the beans and the hominy and cover with fresh cold water. Wash the salt pork and lay in strips on the top. Season with salt & pepper and a pinch of sweet marjoram. Let mixture cook slowly for about 5 hours, adding more water as necessary. D$,]_^[ Combine Ingredients, Mix Thoroughly. Store in Shaker. SVWj0 Combine Ingredients, Mix Thoroughly. Store in Shaker. Mix dry ingredients. Add water and honey. Cook to hard ball stage (265 - 270 F). Pour into well-buttered pan. Cool. Pull until porous. Cut in 1-inch pieces. PREHEAT OVEN TO 350F. Place potatoes, 3 teaspoons salt, honey and cornmeal in a stainless steel bowl and cover with boiling water. Cover with a cloth and let stand for about 15 hours. Maintain temperature at about 90F. Drain and discard the potatoes. Reserve the water. Place baking soda, remaining 2 teaspoons salt and 3 cups of flour in a mixer, turn to slow speed and add the potato water. Beat about 5 minutes. Scrape the "sponge" into a mixing bowl, cover with a damp cloth, place in a warm part of the kitchen and let rise until bubbles form, about 1 1/2 hours. Meanwhile, combine milk and olive oil in a small saucepan, bring to a boil and immediately remove from the heat. Let cool to lukewarm. Replace the sponge in the mixing bowl, add the milk and slowly incorporate remaining 5 cups of flour. Knead with a dough hook for 7 minutes. If dough seems too sticky, add up to 3/4 cup additional flour. Divide dough in 3 and place in greased loaf pans. Cover with a damp towel, place in a warm spot and let rise until doubled in volume. Bake for about 1 hour. Makes 3 Loaves ;T$(v @)T$0 These seasonings seem to be added to a lot of traditional French- Canadian recipes. "Herbs preserved with vegetables and salt make a lively seasoning for soups-particularly pea soup - sauces, stews and omelettes. A commercial brand, Les Herbes Salees du bas du fleuve, is marketed by J. Roy of St. Flavie, Quebec. This recipe comes from the Metis district. " In a large bowl, combine herbs and vegetables. Layer 1 inch of herb mixture in the bottom of a crock or glass bowl and sprinkle with some of the salt. Repeat layers until all of the herb mixture and salt is used. Cover and refrigerate for 2 weeks. Drain off accumulated liquid and pack herb mixture into sterilized jars. Refrigerate until ready to use. Makes about 5 to 6 cups. Combine all ingredients, including the peanuts right from the jar, select white bread and push start. Dry roasted nuts may be used. 'Tauco' is salted yellow beans; you can buy them in Britain at Chinese grocery shops, in cans. Sambal Tauco is another hot relish that keeps for a long time. You can make it less hot by using less chilli. Crush the garlic and the yellow beans together, either pounding them in a mortar or by means of a liquidizer. Seed the green chillis and slice them finely. Slice the shallots or onion. If you are using root ginger, peel and chop it into very small sticks. Heat the oil and saute the shallots for 1 minute. Add the chillis and ginger and saute for another minute; then put in the tauco and garlic paste, sugar, tamarind water and the water. Stir, then simmer for about 8 minutes. Stir again, still cooking, for 1 minute. Serve hot, or allow the sambal to cool before storing it in an airtight jar. Trim the veal scallops so that they are approximately all the same size. (Save trimmings for sauces. ) Sprinkle a little salt and pepper on each slice of meat. Place 2 or more leaves of fresh or dried sage on each veal slice, or sprinkle about a scant 1/4 teaspoon ground sage on each. Cut prosciutto to the same size as veal slices. Top each veal slice with a prosciutto slice. Roll up and secure with toothpicks or tie with kitchen thread. Coat each veal roll lightly with flour, shaking off excess flour. Divide butter between 2 large frying pans; heat it without browning. Over medium heat, cook veal rolls about 5 minutes, or until golden brown on all sides. Reduce heat and add 1/2 cup marsala and 1/4 cup beef bouillon to each frying pan. Cover frying pans and cook for 5 to 10 minutes longer; cooking time depends on the size and thickness of the rolls. Shake the pans frequently to prevent sticking. If necessary, add a little more beef bouillon; there should be 1 to 2 tablespoons sauce for each veal bird. Transfer the cooked veal birds to a heated serving dish and spoon the sauce over them. Serve immediately and very hot with a tossed green salad. 6 servings. Ph 7C Put ingredients into a blender, food processor or clean coffee grinder. Blend well. Store in a dark glass container in a dark, cool place. To prevent caking, add a few grains of rice. "'wr" "'wr"' Lightly butter a jelly-roll pan. In a 3-quart microwave-safe casserole with high sides, mix sugar, salt, syrup, and 1 cup hot water. Cook on HIGH until boiling, about 8 minutes. Stir. Cook until mixture reaches 260F on a candy thermometer, about 15 to 20 minutes. When the bubbling stops, stir in 2 tablespoons butter, the vanilla, and food color. Pour into prepared pan. Cool about 5 minutes. Lightly butter hands; gather one sixth of taffy into a ball. Pull until taffy holds its shape in a 1/2-inch thick strand. With buttered shears, cut into 1-inch lengths. Wrap each piece in plastic wrap. Note: Other flavorings can be used. Add according to taste. Makes 1 1/2 pounds. McCALL'S; January 1990 "'wrwr"'wx"' wx"(x In a large pot, comine the split peas with the water & cook for 30 to 50 minutes, till soft. Heat ghee till hot. Saute, onion, garlic, ginger & chili. (Add more chili if you want a hotter curry). Add the rest of the spices & saute for 2 minutes. Add vegetables & cook for another 5 minutes. Add 1/2 c stock from the split peas. Cover & cook for 15 minutes, or until the vegetables are tender. Add cooked split peas to the vegetables. Squeeze with lemon juice. Check to see if you need salt. Simmer for another couple of minutes & serve. Marlena Spieler, "Hot & Spicy" Put the vinegar, Dashi, Sugar, Soy Sauce and salt ito a small saucepan and sprinkle lightly with MSG. Bring the Sauce to boil, then immediately romove from heat and set aside. Let cool to room temperature. Pound chilli into paste in a mortar or put in a blender with 2 tablespoons of water and switch on for 20 seconds on medium speed. Stir-fry onions in hot oil until golden. Add chilli and salt, stir and reduce heat. Let simmer for 2 minutes. Add diced tomatoes, chopped anchovies, oil and all. Stir and let simmer very gently for 15 minutes. Stir occasionally. This long cooking removes the bite of the chilli and blends all the flavours together. The same recipe can be prepared using red chilli instead of green chilli and ripe tomatoes instead of green ones. This sambal will keep for a week if put in the refrigerator. In Indonesian "kecap" is pronounced "ketchup". Some folks say this is the origin of our word for the red stuff. The "cabi rawit" referred to below are the tiny bird peppers. You could substitute any hot chili. This is a very simple sambal, quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa, any sate (especially if you don't like peanut butter sauce), and Nasi Goreng. Mix all the ingredients well together just before serving. Heat a heavy frying pan and put in the chilies after 2-3 minutes. Dry roast over medium heat for a few minutes. Cool, then chop finely and lb to a paste with the salt and sugar. Soak prawns in hot water until soft and rinse once or twice. Chop and put aside. Stir-fry onion, garlic, chillies, ginger and salt until fragrant. Add dried prawns and stir. Lower heat and let simmer until prawns are tender. Add brown bean sauce and tomatoes in the last stage of cooking and cook on a low heat until tomatoes are soft, but not mushy. Rinse chilies, and chop. Grind chilies with salt From: Recipe from Alobar, Cooking Sig on ProStar BBS = Sprinkle both sides of chicken with 1 teaspoon of the cumin and the garlic salt. Heat oil in 12" skillet over medium-high heat. Add chicken; cook 3 minutes. In medium bowl, combine beans, corn, Pace Picante Sauce, red pepper and remaining 1 teaspoon cumin. Turn chicken; spoon bean mixture evenly over chicken. Reduce heat to medium; cook uncovered 6-7 minutes or until chicken is cooked through. Push bean mixture off chicken into skillet. Transfer chicken to serving platter, using a slotted spoon; keep warm. Cook bean mixture over high heat 2-3 minutes or until thickened, stirring frequently; spoon over chicken. Sprinkle with cilantro and serve with additional Pace Picante Sauce. A variation of the standard chili fare. Unusual in that it uses corn meal. Number of Servings: 10 Approx. Cook Time: 40 In Dutch oven, brown ground meat; drain. Add seasoning and water; heat to boil. Reduce heat, cover and simmer for 1 hour and 30 minutes. Skim off fat. Stir in corn meal and simmer uncovered for 30 minutes. Stir occasionally. Variation: Try part ground beef, pork and venison as a substitute for the chili meat for a wonderful flavor variation. Roast Anaheim chilies, red pepper and jalapeno under hot broiler close to heat until skins blister, turning to char on all sides. Place in plastic bag for 10 minutes. Peel, dice and set aside. In large skillet, cook salt pork until fat is rendered. Remove salt pork with slotted spoon; drain on paper towel. Increase heat and saute chicken and pork quickly until browned. Drain and set aside. Melt butter in large saucepan. Add onion and cook until transparent. Add flour and cook stirring until roux is golden brown. Remove roux from heat and stir in chili powder, cumin, garlic and tomato sauce. Whisk in warm chicken broth and heat to simmering. Add chilies, red pepper, jalapeno, salt pork, chicken and pork to soup. Heat thoroughly and stir in tomatoes and cilantro. Heat to simmering. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Php?C On rack in broiling pan broil pork 6 inches from heat source, turning once, until pork is rare; set aside. Spray 3-quart saucepan with nonstick cooking spray and heat over medium heat; add onion, bell pepper, jalapeno pepper, and garlic and cook, stirring frequently, until the vegetables are softened, 2 to 3 minutes. Add tomatoes with reserved liquid, vinegar, and lime juice, and, stirring constantly, cook for 1 minute. Add water, cooked pork, peas, beans, broth mix, parsley, cilantro, and seasonings; stir to combine. Reduce heat to low, cover pan, and let simmer, stirring occasionally, for 30 to 35 minutes. Stir in potato slices, cover, and continue cooking until potato, pork, and beans are tender, 20 to 25 minutes longer. Remove and discard bay leaf before serving. Cream the butter and sugar. Add the eggs, one at a time. Add the sour cream and vanilla. Beat until well blended. Sift together the dry ingredients. I usually just blend them instead of sifting. Add them to the creamed mixture. Mix well. Spoon about 1/2 the batter into a greased 10" tube pan. Sprinkle batter with Choc. Chips. I use enough to ALMOST cover the batter. Spoon the rest of the batter over the Choc. Chips. Sprinkle with remaining Chips and Cinnamon sugar. Bake at 350 for 40-45 minutes or until cake tester comes out clean. Mix all ingredients thoroughly and refrigerate. Won't keep as long as commercial sandwich spread. Wash and sort lentils, rice, barley. Simmer lentils, rice and barley in 6 cups water with salt, onion, bay leaf and sweet basil until tender. Add corn and milk. Add additional salt to taste. Warm to desired eating temperature. Serve in a bowl with generous servings on Cottage Cheese on top of the soup. Melt the lard in a large heavy skillet over medium heat. Coat cubes with flour by shaking them in the paper bag with the flour. Add cubes to the skillet, stirring to brown evenly. Add the onion and garlic and cook until the onion is translucent. Remove from the heat and stir in the ground chile, coating the beef-and-onion mixture evenly. Add the remaining seasonings and stir, then add a small amount of broth. Over low heat cook, stirring, until the mixture is smooth and thick. Continue to add broth a little at a time, stirring, until all is added. Cook, uncovered, for 1 to 2 hours. Serve with a dish of stewed pinto beans. Traditionally the beans are topped with the chili mixture, Place chiles and enough water to cover the chiles in a 2-quart saucepan. Heat to boiling. Boil, uncovered, for 5 minutes and then drain. Remove stems and finely chop the chiles. Mix chiles and remaining ingredients except the steak. Rub mixture on both sides of the steak. Cover and refrigerate for an hour. Set oven control to broil. Place beef on rack in the broiler pan. Broil with tops about 3 inches from the heat until brown, about 5 minutes. Turn beef and broil until medium-rare about 4 to 6 minutes longer. Cut beef, diagonally across the grain, into very thin slices. Mix beer, chicken broth, stewed tomatos, and tomatos paste in a large mixing bowl. Mix throughly and set aside. Into a large cast iron pot melt 2 Tblspns bacon grease. Sautee' the meat with the onions and 1/2 of the garlic. When the meat is fairly well done pour mixture in the bowl, into the pot and stir well. Add the rest of the garlic, 2 Tblspns of cumin, the pepper flakes, salt, & the oregano as it cooks. Bring to a medium boil for 5-8 minutes, then reduce heat to Simmer for 1 - 1 1/2 hrs. stirring frequently. 5 minutes before taking off of the heat add the remianing cumin and stir well. Add water by the 1/2 cup if necessary to make this less thick or masa harina (fine ground yellow cornmeal) by the 1/4 cup to thicken it. Serves 4-6 people if used as a main dish and 8-12 if used as a side dish. Very good on hot dogs! ENJOY!!! Finely chop the canned tomatoes with scissors and mix with the other ingredients. Turn into a bowl or jar and cover tightly and refrigerate for several hours or overnight to blend the flavors. Serve at room temperature as a side dish with meats, beans, and barbecue. Any leftovers can be refrigerated for several days. In a saucepan, simmer saskatoon berries in water for 10 minutes. Add lemon juice. Stir in granulated sugar mixed with flour. Pour into pastry lined pie plate. Dot with butter. Cover with top crust; seal and flute edges. Bake in 425F oven for 15 minutes; reduce heat to 350F oven and bake 35-45 minutes longer or until golden brown. In a medium mixing bowl with a cover, stir together garlic, peppers, tomatoes, onion, hot peppers, cilantro, and green onions. In a small mixing bowl, whisk together olive oil, vinegar, lime juice, pepper, chili powder and salt. Pour dressing over vegetables and mix completely. Cover and refrigerate several hours to let flavors meld, then return to room temperature before serving. Yield: About 4 cups Heat your oil and saute the onion, garlic, chili peppers, bay leaf, curry powder and lemon grass a couple or three minutes. Stir in the coconut milk, milk, cinnamon, tamarind, fish sauce, brown sugar, lemon juice and peanut butter. Reduce heat and stir frequently to prevent sticking. Cook about 30 minutes, watching carefully and stirring. This sauce may be served over boiled shrimp, with marinated grilled beef, or with grilled chicken. From Conway, Arkansas-----Randy PLACE THE STEAK IN THE FREEZER for about 20 minutes or until it is firm to the touch. Cut it, against the grain, into thin slices. Place the meat in a medium-sized bowl with all the marinade ingredients and refrigerate for 20 minutes. Separate the Chinese broccoli leaves and stalks, and cut the leaves into 2-inch pieces. Peel the stalks and cut them into thin, diagonal slices. Wash well in several changes of water. Blanch the broccoli for 2 minutes in a large pot of salted, boiling water. Drain well and arrange on a serving platter. Set aside in a warm spot. Heat a wok or large skillet until it is very hot and add the oil. When the oil is very hot, add the meat and stir for 2 minutes. Drain the contents of the wok into a colander set inside a stainless steel bowl, reserving some of the oil. Return 1 tablespoon of the drained oil to the wok and reheat. Add the shrimp paste and 3 tablespoons of the chicken stock and stir-fry for 30 seconds. Add the remaining stock and the rest of the sauce ingredients and cook for another 30 seconds. When the sauce has thickened, return the meat to the wok and stir to mix well. Serve with the warm broccoli. \$$SRQP l$$URQP Cut pork loin into 1" cubes. Grind together cumin, cilantro, galangal, and turmeric. Grind together Thai chile, garlic and onion in a food processor. Add the bomboe sasate mixture and marinate meat cubes in this an hour or more (overnight preferable). Fry half the meat in a little oil, adding a tablespoon of ketjap manis, until cooked. Remove to a bowl and cook the remaining meat. Allow the meat to cool. Thread on bamboo skewers. At this point, they can be frozen for later use. Grill over charcoal or bake in a 350 F oven until heated through. Use the pan drippings/cooked marinade in the saus ka Saute onion, carrots, celery & garlic in 2 tsp. water for 5 min. Place in a heavy 3-qt. pot along with remaining ingr. except 1/3 cup water and arrowroot. Bring to a boil, cover partially, and simmer for 15-20 min. , until veg. are tender. Whisk together cold water & arrowroot until smooth & fully dissolved. Slowly pour into simmering sauce, stirring constantly. Lower heat & continue stirring as sauce thickens and becomes shiny, about 5 min. If necessry, add more dissolved arrowroot or cornstarch, a teaspoon at a time, until sauce reaches desired consistency. Variations: Substitute another cup of wine for one of the cups of water. OR Add 1 cup of sliced sauteed mushrooms to the sauce just before the arrowroot or cornstarch. Mix all ingredients and divide the sauce among several small dishes. It can be prepared up to a day in advance and stored in a covered container in the refrigerator. From Asia The Beautiful Cookbook. Typed by Syd Bigger. +u Nu |$ xt Sauce: To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. |$ ou" D$4PR D$@PQ |$ xtM |$ ptF FOR SPICED KUMQUAT SAUCE: Slice and remove the pips from the kumquats. Put them into a pan with the bay leaves, cloves, stock, orange juice, lemon juice and tarragon vinegar. Bring very slowly to the boil. Add a little salt and pepper, cover and set aside for 20 minutes to infuse. Strain, reserving the kumquats, liquid and spices separately. Make a smooth sauce with the butter, flour and cooking liquid. Return spices to the pan and simmer uncovered for 20 minutes. Stir regularly to prevent sticking and to stop a skin from forming. By the end of this time, the sauce should be the consistency of cream; if necessary boil it hard for 2-3 minutes to reduce and thicken it a little. Strain to extract the spices, stir in the cream, then the kumquats. Reheat gently, adding a few pinches of ground cloves, more lemon juice and other seasonings to taste. FOR PARSLEY & CAPER SAUCE: Crush the garlic clove with a little salt. Then process it briefly with the chopped parsley, chives and capers. Add the lemon juice and zest, and the oil and whizz again until the mixture is reduced to a thickened fragrant green puree. Add a coarse grinding of black pepper and leave it for 1 hour or so to allow the flavours to blend. SVPQh SVWUuL Start this at least 1 hour before serving so that it can get a mahogany color. Saute onions in butter, stirring frequently, until they soften and turn golden. Add other ingredients and cook and stir, letting mixture almost burn on the bottom a few times before stirring it up. In this way it will be a lovely, dark brown. Hot Sauce: Remove 2 or 3 ladles of broth to small saucepan about 20 min. before serving and simmer with whole hot peppers. I have not tried these receipes but they do sound good. Later I will post some of my couscous receipes. Also want to prepare and also post a receipe for beef brochettes. Gary, if you are reading this I doubt if we could ever duplicate the Moroccan cooking. The country and the atmosphere had a lot to do with the flavor of the food. Hope you don't mind someone else adding their 2 cents. My husband was stationed in Morocco from 1970-72. The Couscous postings brought back wonderful memories. In fact, thanks to Gary's posting my husband and I bought a steamer. Now, all I have to do is purchase some cheesecloth so the couscous does not fall through the holes. I also dug out my old Morocccan cookbook, COOKING IN MOROCCO by the American Women's Association of Rabat. Lots of Coucous receipes, but none calling for harissa. Did find 2 receipes for sauces to be served with couscous. Carolyn in Asheville < Mix beef with egg,onion,bread crumbs,ketchup,mustard, Worcestershire sauce and black pepper. Shape into 4 patties,1" thick. Brown in a large skillet for 5 minutes on each side. Remove patties;drain fat. Stir soup and water into skillet and bring to a boil. Return patties to skillet. Cover and simmer for 5 to 10 minutes. Serve over cooked rice. Makes 4 servings. Saute onion in margarine. Blend in flour and seasonings. Gradually add milk;cook,stirring constantly until thickened. Add 1 1/2 cups cheese;stir until melted. Toss potatoes in cheese sauce. Pour into 2 quart casserole;reserving 1 cup potato slices. Arrange ham and remaining potato slices on top of casserole. Bake @ 350 degrees, 30 minutes. Top with remaining cheese. Serves 6. Pht8C Combine vegetables and 1/4 cup salad dressing; mix lightly. Loosen skin of each chicken breast to form a pocket; fill with vegetable mixture. Close opening with wooden pick. Brush chicken with 1/4 cup salad dressing;coat with crumbs. Place in 12 x 8" baking dish. Bake @ 350 degrees for 55 minutes or until tender. Combine process cheese spread, salad dressing and milk in a saucepan; stir over low heat until cheese is melted. Stir in zucchini; serve over chicken. Makes 4 servings. In large bowl,combine egg,bread crumbs,club soda,2 tbsp. chopped dill,3/4 tsp. salt and 1/4 tsp. pepper;using hands or wooden spoon, blend well. Shape mixture into 1 1/4" balls. In 12" skillet,over medium-high heat,melt 2 tbsp. butter;add meatballs;cook about 12 minutes, turning frequently until browned on all sides. Meanwhile,prepare noodles according to package directions,add green beans to boiling water along with noodles;do not add salt. When meatballs are browned,remove to plate using slotted spoon. To drippings in skillet,add remaining 1 tbsp. butter;melt over medium-high heat. Add mushrooms;cook about 5 minutes, stirring frequently until crisp-tender. Return meatballs to skillet along with 3/4 cup water and remaining 1 tbsp. chopped dill,1/2 tsp. salt and 1/4 tsp. pepper. Increase heat to high;bring to boil. Reduce heat to low;cook,covered,5 minutes until meatballs are cooked through. Stir in sour cream;cook 2 to 3 minutes longer until heated through. To serve:Drain noodles and green beans;arrange on serving platter. Spoon meatball mixture over noodles;toss quickly. Garnish with dill sprigs,if desired. Makes 4 servings. ** Use beef chuck, rump, or round. *** My notes: Watch meat while it sits and add more vinegar and water (half of each) to keep meat covered. A similar recipe in Bon Appetit used red vinegar and red wine for the marinade and the beef was left in the refrigerator for about 9 days. Wipe meat with damp cloth and then sprinkle thoroughly with salt and pepper. Place meat in an earthen dish and add vinegar and enough water to cover. Add the bay leaves, peppercorns and cloves, and let stand tightly covered for 5 days in a cool place. Cut carrots in strips; slice onions. Put meat in a dutch oven and brown well on all sides. Add the carrots and onions and 1 cup of the spiced vinegar. Cover tightly and cook over low flame about 3 hours or until meat is tender. When meat is cooked, add the sugar and crumbled ginger snaps and cook for 10 minutes. This makes delicious gravy. If necessary, more of the spiced vinegar may be added. Pare, core and grate apple to measure 1 cup. Mix with ground beef, bread crumbs,onion,egg and seasonings. Shape into balls about 1 1/2" in diameter. Brown on all sides in oil. Drain excess fat. Combine remaining ingredients;pour over meatballs and bring to boil. Core and cut remaining apples into wedges. Add to skillet. Reduce heat,cover, simmer 15 to 20 minutes or until apples are tender. Remove bay leaf. Makes 6 servings. Make meatballs, brown in 2- tsp. butter. Add 1 1/2- cups water, 3- tbsp. catsup,1 1/2- tbsp. brown sugar,8- peppercorns (tie in small bag)1- bay leaf,1/2 tsp. salt, 9- crumbled ginger snap cookies. Cover skillet,cook at low heat 1/2 to 3/4 hour. Serve over mashed potatoes. Ph$ C Ph8 C Place the beans in a 6-quart soup pot, add 3 cups of cold water, cover and bring to a boil. Turn off the heat and let sit for 1 hour. In a frying pan, add the lard and brown the pork. Add the garlic and onion; saute until the onion is tender. Drain the beans and return them to the pot. Add the pork mixture, beef stock and paprika to the beans. Cover and simmer for 1 hour until the beans are tender. Using a slotted spoon, remove about 3/4 of the beans to a food processor or blender. Add about 1-1/2 cups of the stock left in the pot to the beans and puree. Return to the pot, adding the sauerkraut. Cover and simmer for 1 hour until the kraut is very tender. Add the salt and pepper, being generous with the pepper. Serve in bowls with a dollop of sour cream. Cream Cheese frosting Preheat oven to 350F. Line bottoms of two 8 inch round cake pans with waxed paper. Grease and flour pans. Combine flour, baking powder,cinnamon, baking soda, salt and nutmeg in medium sized bowl. Set aside. Mix sugars together in large bowl, breaking up any lumps. Whisk in eggs, then oil, until blended. Stir in sauerkraut, apple and nuts. Add flour mixture and stir just until moistened. Spoon into prepared cake pans. Bake about 35 minutes, or until wooden pick inserted in center comes out clean and cake begins to pull away from sides of pan. Let cool 10 minutes, then invert cakes onto wire racks to cool completely. Spread with cream cheese frosting. ** %%%%% CREAM CHEESE FROSTING %%%%% ** 16 oz cream cheese, softened 1 cup confectioner's sugar 3 1/2 tbsp heavy cream 2 tbsp grated orange zest (peel) 1 tsp cinnamon 2 tsp vanilla Whip cream cheese, slowly adding sugar, until fluffy. Add orange rind,cinnamon and vanilla. Mix well. Makes about 2-1/4 cups. Preheat oven to 350 degrees. Lightly grease and flour two 8" or one 9 x 13" pan. Cream sugar and butter; beat eggs and vanilla together and add to creamed mixture. sift dry ingredients together and add alternately with water to creamed mixture. rinse sauerkraut, drain and chop. Stir into batter. Pour into pan(s) and bake 30-40 minutes. Ice with desired icing and fill with Mocha whipped cream. Now, where's the Mocha Whipped Cream? Checking the index. Whoops, sorry, they didn't put that one in! I'll bet a little powdered instant coffee, cocoa and sugar beaten into some whipped cream would do the trick. I'm looking forward to those recipes you get from your mom! Sure hope you're planning on sharing them here. The typing practice will do you good. Help you when you're ready to type up those term papers. @:-) SIMMER SAUERKRAUT WITH 3 CUPS of stock for 30 minutes. Saute onions with bacon until golden. Add paprika, remaining stock, tomato paste, caraway seeds and salt to taste. Add sauerkraut, stock and drained potatoes, and simmer for 30 minutes. Add more stock if necessary to make 6 cups. Add the meats and cook long enough to heat through (about 10 minutes). Wipe piece of pork with a damp cloth, place in large stewing pan and cover with cold water. Set over flame to cook slowly for one hour. Add the sauerkraut and more water if necessary and continue cooking for another hour or until meat has become thoroughly tender. Season with salt and pepper. Serve with mashed potatoes. My notes: This is basically the same way my mom and I prepare sauerkraut and spareribs, but we add a chopped onion. My mom also used to add some chopped apple to cut down on the "sourness". Calories per serving: 67 Fat grams per serving: 4 Approx. Cook Time: 0:15 Grind together pepper, onion, garlic, & shrimp paste. Fry together in a little vegetable oil until the onion is golden. Add the pan drip- pings. Add the peanut butter, salt, and tamarind water. Stir and cook, adding coconut milk, until the sauce is the consistency of thick gravy. Spread bread cubes on large cookie sheets; place in oven at 250 F for 10 minutes; remove from oven; reserve. Cut sausage into thick slices. Brown 5 minutes on each side in a medium-size skillet, then break into small pieces. Cook 1 minute longer or until no trace of pink remains. Combine with bread cubes in a large bowl. Pour off drippings from skillet; measure; return 2 tablespoons. Add onions, and saut until tender. Stir in water and apples; heat tp boiling. Pour over sausage mixture; add salt; toss lightly until evenly moist. Makes approximately 10 cups. Prep time: 1 hour, 15 minutes Heat oven to 400F. Cook sausages until browned; reserve sausages and pour off all but 2 tbsp of the drippings. Add onions and green pepper and saute until onion is tender. Stir in remaining ingredients; pour into a 1-1/2 quart casserole, top with sausages and bake 30 minutes. Serves 4. Combine 1/2 cup salad dressing,flour,salt;gradually add milk and beaten egg yolks. Cook,stirring constantly,over low heat until thickened. Remove from heat;cool 15 minutes. Fold in stiffly beaten egg whites. Pour into 15 x 10 x 1" jelly roll pan lined with greased wax paper. Bake @ 425 degrees for 20 minutes. Invert onto towel. Carefully remove wax paper. Cover with combined remaining salad dressing,sausage,3/4 cup cheese,and apple. Roll up omelet,starting at narrow end. Place,seam side down,on serving platter. Top with remaining cheese. Serves 6 to 8. t$<-t SVWU Cook sausage in skillet and brown. Pour off fat. In a large kettle, combine beans, tomatoes, water, onion, bay leaf, salt, garlic salt, thyme and pepper. Add sausage. Simmer, covered for 1 hour. Add potatoes and green peppers. Cook covered for 15 minutes or until potatoes are tender. Remove bay leaf and serve. *Can use bakery, homemade or frozen dough (Thawed) Bring dough to room temperature. take sausage out of casings, cook well, but do not brown. Drain excess grease. Add Mozzarella to sausage. Add parsley, mix well. Set aside 1 egg yolk. Beat remaining eggs in separate bowl. Add Romano cheese, salt && pepper to eggs. Blend in sausage mixture. Cut each loaf of bread dough in half and roll out in long narrow strips. Spread 1/4 of sausage mixture down the center of each strip. Roll up, jelly roll fashion. Seal with egg yolk. Repeat with other dough strips. Brush loaves withegg yolk. Let rise until double in bulk. Bake on a cookie sheet at 350 until golden brown, 30-45 minutes. Slice loaves to appropriate pieces for serving (may freeze at this point). In a large pot add olive oil and set over medium heat. Add sausage and onion and saute' until meat is brown ( about 5 minutes). Add garlic and saute' 1 minute. Add water or stock, salt, black pepper, basil, and pepper flakes. Bring to boil. Cover and simmer about 20 minutes. Add broccoli, potatoes, and parsley and simmer until potatoes are tender. Serves 8 Brown sausage links in a skillet; remove sausage and set aside. Add rice to drippings; cook 5 minutes, or until rice is golden. Add green pepper and onion; cook until tender. Pour off drippings; add tomatoes, mushrooms, salt, pepper and basil to rice mixture. Pour misture into a 2-quart casserole; arrange sausage links over rice. Bake in preheated 350'F. oven 45 minutes. Remove cover; continue baking 10 minutes longer. Sausage Corn Bread Pie Preheat oven to 425 degrees. Grease a 9" pie pan. Brown sausage in a skillet. Pour off drippings, reserving 1/4 c. Sift together the cornmeal, flour, sugar, and baking powder. Add the egg, milk and reserved drippings. Mix and fold in the sausage. Turn batter into pan. Bake 25 minutes. I like mine dribbled with pure cane syrup. Serves 6 MY NOTE: I'll bet you could use vegetable oil instead of the drippings. It would cut down on the taste, but it would also cut way down on the cholesterol in this recipe. *Ellen* h |$ Wj@ 9D$$s Combine first 5 ingredients. Mix in rest of ingredients. Spoon batter into greased muffin pan, filling 2/3 full. Bake at 425 for 25 minutes or until golden brown. Chopped apple. Remove center vein of cabbage leaves, keeping each leaf in one piece. Place leaves in a shallow baking dish. Cover with vented clear plastic wrap. Cook, covered, on high for 1-3 minutes or until leaves are limp. Stir together egg, 1/2 cup chopped apple, stuffing mix and 2 tbls apple cider. Add sausage, mix well. Divide meat mixture into four portions. Place one portion of meat on each cabbage leaf. Fold in sides. Starting at unfolded edge, roll up each leaf, making sure folded edges are included in roll. Arrange rolls in a shallow baking dish. Pour water over rolls. Cover with vented clear plastic wrap. Cook, covered, high, for 12-14 minutes, rotating dish 1/2 turn after 7 minutes. Transfer rolls to serving platter, keep warm. To liquid in pan stir in 1/2 cup apple juice mixed with cornstarch and beef bouillon. Stir in remaining chopped apple. Cook, uncovered, high, for 2 to 2 1/2 minutes, until sauce is thick and bubbly, stir often, every 30 seconds. Spoon sauce over cabbage rolls. ,SVWU Add powdered cracker or stale bread crumbs sufficient to thicken, while on the fire. Roll in oblong shapes and fry in lard. Roll the balls in cracker dust before frying. Steam tempeh for 15 minutes. Cool, grate on coarse side of grater. Mix together dry seasonings, then stir in water, oil and soy sauce. Press firmly into thin patties. Fry in a little oil until browned on both sides. Italian Sausage: Grate the steamed tempeh. Mix together dry seasonings. Combine tempeh, dry seasonings, oil and soy sauce. Press into thin patties or crumble on top of pizza before it is baked. Peel onions and simmer, covered, in small amount of boiling water 15 minutes. Drain and cool slightly. Hollow out centers by pushing hard on bottom, or pull out with small sharp knife. Chop centers fine, Remove sausage meat from casing, put meat in skillet with garlic and oil and saute, breaking up with fork, until lightly browned. Add chopped onion and remaining ingredients and cook, stirring, about 10 minutes. Drain off excess fat. With small spoon, carefully fill shells. Arrange in shallow baking dish with 1 inch hot water. Cover with foil and bake in preheated oven 350 degrees about 30 minutes. Cool and refrigerate. Remove 1 hour before serving. D$$hd Place croutons on bottom of greased casserole, top with 1 1/2 cups of cheese. Brown and drain sausage, put on top of cheese. Beat eggs with milk and seasonings, pour over top. Refrigerate overnight. Next Day: Dilute soup with 1/2 cup milk. Pour over and spread remaining 1/2 cup of cheese on top. Bake at 300 F. for 1 1/2 hours. D$$]_^[ Brown sausages slowly in skillet, pricking skins first to prevent bursting. Remove and drain on paper. Discard fat in pan. Melt butter; add chives and flour. Cook over low heat for 2-3 minutes. Add thyme, bay leaf, marjoram, and wine, stirring to blend well, and simmer sauce 20 minutes. Return sausages to skillet and heat in sauce until sauce thickens. Good with mashed potatoes, omelet, or popovers. * If using canned mushrooms, squeeze all liquid from mushrooms first. If using fresh, do not rinse, wipe clean instead. Mix pancake flour, garlic powder, salt and pepper in a bowl or plastic baggie. Coat livers in pancake mixture, coating thoroughly. Set aside on paper plate. Heat 2 Tb margarine or oil in a frying pan and saut onions until just clear. Remove onions and set aside. In a clean pan, heat 1/4 cup margarine or 3-4 Tb. oil on a medium to high heat. Place livers in pan side by side one at a time. As soon as edges start to brown turn livers over one at a time, put onions and mushrooms into pan and lower heat. If necessary add more margarine by adding slivers around the edge so as not cool down pan. Saut slowly and tenderly for another 2 or 3 minutes on a medium heat or until done. Remove from heat and serve immediately with a rice pilaf or alone as an appetizer. D$(SP In a large non-stick skillet, melt margarine and add soy sauce and garlic powder. Add salmon and cook 4-5 minutes. Turn and continue to cook 4-5 minutes or until fish flakes easily. Garnish with lemon slices. D$,SP Sprinkle the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dust lightly with flour. Heat the oil and 2 tablespoons of the butter in a large skillet. Add the chicken breasts; saute until lightly browned on both sides and cooked through, about 8 minutes. Remove the chicken from the skillet, cover and keep warm. Remove and discard the oil and butter from the skillet. Heat the remaining butter in the skillet. Add the mushrooms, red and green peppers, and the scallions; saute for about 3 minutes until the vegetables are softened. Add the sherry; stir to loosen browned bits from the bottom of the pan. Add the chicken stock and simmer until the liquid reduces to 1/4 cup, about 7 minutes. Mix the cornstarch and heavy cream together; add to the skillet. Bring to a boil and simmer until the sauce thickens, about 2 minutes. Return the chicken breasts to the skillet and simmer them to heat through, about 1 minute. To serve, place a chicken breast on each warmed dinner plate and spoon a portion of the sauce over each chicken breast. Sprinkle with parsley and serve immediately. t$(PV ;D$ v PREHEAT OVEN TO 375F. Rinse the chicken pieces and pat dry. Sprinkle with desired salt and pepper and dust with flour, shaking off excess. Heat the oil in a large skillet over medium heat on the stove. Add chicken pieces, in batches, if necessary, without crowding the skillet, and brown on all sides until golden. Transfer the thighs and drumsticks to a large casserole or Dutch oven as they are done. Set the breasts aside. Add the Madeira, cream, bay leaves and thyme. Cover and place in the oven. After 10 minutes, add the liver and the breasts and replace in oven for another 25 minutes. When it's time to serve dinner, arrange chicken pieces on a serving platter and keep warm in the oven while finishing sauce. Remove bay leaves and thyme sprigs, pour sauce and livers into a blender or food processor and blend until smooth. Add salt as needed. Strain sauce into a saucepan, place over medium heat on the stove and add the grapes. Simmer for 2 minutes to heat the grapes. Remove the chicken from the oven, spoon sauce and grapes over it and serve immediately. L$<91 1]_^[ Heat oil in heavy bottom skillet over medium high heat. Turn chicken over in flour, coating both sides, and shake off any excess Do not coat meat with flour until you are ready to saute it. The flour becomes damp, and the meat does not brown properly. Slip chicken and sage into hot oil. Cook briefly, just long enough to brown both sides. When cooked,remove to warm platter and add salt and pepper. Add wine and butter, return chicken to pan and coat with wine mixture on both sides of chicken. Transfer chicken to a warm serving platter, pour remainder of sauce over them and serve immediately. Serves 4. Heat a 7 inch skillet over medium-high heat. Add oil and 2 tablespoons margarine. Saute' chicken for 2 minutes on each side. Remove to a warm platter and top with a few grounds of fresh pepper. Add lemon juice and 1 to 2 tablespoons of water to skillet. Lower heat to medium. Simmer and scrape bottom of pan to loosen residue. Add parsley and remaining margarine. Stir over low heat just until margarine has melted. Return chicken to pan. Turn once or twice to heat thoroughly. Transfer to serving platter and top with sauce. Garnish with lemon slices. Sprinkle the chicken pieces with salt and pepper and dredge them in the flour. Pat well to make the flour adhere. Heat the oil in a large heavy skillet. Add the chicken pieces, skin side down; cook, uncovered, for about 10 minutes, turning occasionally to brown well on all sides. Drain off the fat from the skillet. Add the mushrooms, garlic, and onion; cook, stirring, over high heat for about 3 minutes. Add the wine, tomatoes, chicken broth, parsley sprigs, bay leaf, and thyme; stir to dissolve the brown particles clinging to the bottom of the skillet. Bring to a simmer and season to taste with salt and pepper if needed. Cover tightly and cook for 20 minutes. Remove the garlic cloves with a slotted spoon. Squeeze out the garlic flesh into a sieve and press the pulp through with a pestle or rubber spatula. Add the pureed garlic to the skillet and bring the mixture to a simmer. Cook, stirring often, for about 2 minutes. Remove the bay leaf. Serve with the chopped basil or parsley. Makes 4 to 6 servings. [ Pierre Franey in a newspaper article. ] Posted by Fred Peters. PREPARATION: Rinse, trim and slice the mushrooms. Lightly sprinkle chicken with salt and pepper. Melt butter in a large frying pan and sear chicken on all sides over medium-high heat, about 4 minutes. Add mushrooms and cook until softened, about 4 minutes. Stir in wine and reduce heat; simmer, covered, until chicken is cooked through, about 20 minutes. Remove chicken from pan with slotted spoon. Increase heat to high, stir in cream; simmer until reduced to 3/4 cup, about 4 minutes. Lower heat to medium and return chicken to pan; cook until chicken is warmed through. Stir in fresh tarragon and season to taste with salt and pepper. (NOTE: Recipe can be prepared several hours ahead. ) SERVING: Reheat over low heat if made ahead. Serve with rice pilaf, if desired. Makes 4 servings. [COOKS; May/Jun 1988] Posted by Fred Peters. Cut eggplant into slices 1/4" thick. Sprinkle with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Saute in oil till soft, adding more oil if you need it. Place on paper towels. Serve sprinkled with hot chili powder if desired. t0=` This recipe goes with the Grilled Tuna Sandwich with Red Peppers recipe. Grill bell pepper until skin begins to blister and pepper begins to turn limp. Add tomato to grill a minute or two after starting the pepper. Grill the tomato until it just begins to turn limp. Remove from grill and let cool. Coarsely chop pepper and tomatoes; combine with remaining ingredients. Let sit uncovered at room temperature while fish is cooking. Makes about 2 cups. Cut eggplant lengthwise into 1/4" slices. Sprinkle slices with salt & let sit for 1/2 hour. Rinse, squeeze & pat dry. Heat oil over medium heat. Saute eggplant for a few minutes til soft. Remove to serving dish. Saute sliced green peppers till just tender. Place next to eggplant. Saute carrot till just tender & place next to green peppers. Season with pepper & cinnamon. Sprinkle parsley over eggplant & the dill over the carrots. Garnish with tomato & serve. IN A 1-QUART SAUCEPAN over high heat, combine the garlic, capers, white wine and lemon juice and cook, reducing by one-third. Add the cream, reduce the heat to medium and continue to cook until the liquid starts to thicken, another 3 minutes. Remove from heat and whisk in 2 tablespoons butter. Set the sauce aside in a warm place. Pat the whitefish (or shad) dry on towels. Dust with flour, shaking off the excess. Heat the oil and remaining butter in a skillet over medium heat and add the fish. Saute until golden, about 6 minutes per side. Arrange the fish on a heated platter and top with the reserved sauce. * Chicken Breasts should be skinned and boned. ~------------------------------------------------------------------------- Preheat oven to 350 Arrange the artichoke hearts on the bottom of a baking dish and sprinkle with salt. Place the chicken breasts on top of the artichoke hearts. Season lightly with pepper. Lay bacon slices close together over the chicken and spoon vermouth over all. Bake for 45 minutes, draining excess fat. Combine the tomatoes with the cheese and spoon over the chicken. Cook for 15 minutes more. Add more vermouth if desired. For golden brown color, broil for 1 minute. Serve with cooked rice. From: Syd's Cookbook. 9\$$tX C9\$$w uChM' In a large saucepan, heat oil over medium high heat. Coat the beef chunks with flour then add to the oil and cook, turning, until browned. Remove and set aside. Add next 6 ingredients to saucepan; saute 5 minutes. Return beef to saucepan. Add tomatoes, and next 5 ingredients. Bring to a boil. Reduce heat cover and simmer until meat is tender, about 45 minutes. Add succotash, salt and pepper. Cook until heated through. Serve over rice or noodles. D$(H; Suate ontions in oil. Add tomatoes (chopped or mashed) and stir in flour to make a thick paste. Turn down heat before adding eggs, parsley and seasonings. Cook like scrambling eggs, stirring constantly. Remove from heat when set. Cool and add mayonnaise to make a soft spread. *INGREDIENT LIST SHOULD READ: 2 (10-oz) pkg. Green Giant Rice Originals Frozen Long Grain White & Wild Rice. **INGREDIENT LIST SHOULD READ: 1 8-oz. (5 cups) herb seasoned stuffing mix. ***INGREDIENT LIST SHOULD READ: 1 4 1/2-oz. Jar Green Giant sliced mushrooms. Cook rice according to pkg. directions. In lrg. saucepan, saute onion and celery in margarine until tender. Add water and stuff mix; stir in rice, tossing lightly. Use to stuff Merrie Crown Roast of Pork. This is a tasty bread and rice stuffing with mushrooms. TIP: If desired, stuffing can be baked separately in lightly buttered 2 quart casserole at 350 degree F. for 30-40 minutes. D$ j(Ph 8SVWU Mixing seasonings in parts provides flexibility for quantities. One example for making a small amount is to allow 1 part to equal 1 teaspoon and 1/2 part to equal 1/2 teaspoon. Vegetable/Meat and Poultry: Chinese Five-Spice (for Oriental dishes) Equal Parts: Anise Fennel White Pepper Cloves Cinnamon Exchange: Free Cut meat into bite size pieces for serving. Season with salt, dip in flour. Brown in shortening in skillet. Place vegetables over top of meat,then add mushroom soup. Cover. Keep mixture on medium high until steam escapes freely. Turn to simmer and cook 50 minutes longer. Serve. Remove stems and seeds from ancho chilies. Place chilies in a saucepan, cover with water and cook until soft, about 10 minutes. Drain chilies, let cool, then puree in a food processor or blender. While chilies cook, cut up two tortillas into small pieces. In a large saucepan, saute tortillas, onion and garlic in 2 teaspoons canola oil until onions are soft. Add ancho pepper puree or chili powder, chicken stock, tomato puree, cumin, oregano and salt to saucepan. Bring soup to a boil, reduce heat and simmer 30 minutes. Puree soup in a food processor and return it to saucepan. Stir in lime juice and reheat. Slice remaining tortillas into 1/4-inch x 2-inch strips. Heat remaining oil in a medium skillet. When oil is hot, add tortilla strips and saute until crisp, about 2 minutes. Transfer tortilla strips to a paper towel to drain. Ladle soup into bowls and top with tortilla strips, cheese and garnishes, as desired. Calories per serving: 177 Grams of fat: 2. 4 Percent fat calories: 12 Cholesterol: 0 mg Grams of fiber: 4. Servings: 12 For elegance and drama, borrow the Sazerac tradition of serving colorful sorbets in a glistening swan ice sculpture. The ice mold, which is truly impressive, is easy to create with a soft-plastic mold filled with distilled water and frozen overnight. The next day, simply pull off the plastic. Info on ordering the mold included at end of recipe. DIRECTIONS: If using ice swan, prepare several days in advance. Fill mold with distilled water. Freeze until firm throughout. Remove from mold and return to freezer until ready to use. To make Lemon Sorbet, in 2 quart saucepan, heat water and sugar to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. Stir in mineral water, lemon juice, and rind. Gently fold in egg white. Freeze according to Freezing Directions (below). To make Strawberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree strawberries, a cup at a time. Strain juice and pulp into bowl; discard seeds. Stir strawberry puree and orange and lemon juices into sugar mixture. Freeze according to Freezing Directions (below). To make Blackberry Sorbet, in 2 quart saucepan, heat sugar and water to boiling; boil mixture 5 minutes. Cool sugar mixture to room temperature. In food processor, with chopping blade, puree blackberries, a cup at a time. Strain juice and pulp into bowl; discard seeds. Gently fold blackberry puree and egg whites into sugar mixture. Freeze according to Freezing Directions (below). Just before serving, place swan on cloth napkin lined serving platter and garnish with mint and flowers, if desired. Scoop sorbets into swan or a glass bowl and serve immediately. Freezing Directions: If using ice cream maker, freeze sorbet mixture following manufacturer's directions. If not using an ice cream maker, pour sorbet mixture into 13 by 9 inch baking pan; cover and freeze 6 to 8 hours or until frozen. Remove sorbet from freezer; cut into 1 inch squares and let stand at room temperature 20 minutes or until slightly softened. Meanwhile, chill large bowl and beaters of electric mixer. Place softened sorbet squares in chilled bowl. Beat on low speed until squares are broken up, then beat on high speed until smooth and fluffy- about 1 minute. Pack sorbet into a freezer container and freeze until ready to serve. Note: To obtain Swan Mold, call RMI-D, Ice Creations Unlimited at: (303) 373-5001 Ice molds are $37. 00 plus shipping and handling (as of July, 1990). Source: Country Living magazine, 07/90 From: Sallie Austin Makes 2 10 inch cakes Place 2 cups flour in medium bowl; add 3/4 cup water in thin steady stream, stirring constantly until mixture forms rough dough. Turn out onto lightly floured surface; knead, adding flour as necessary to prevent sticking, until dough is smooth and elastic, about 5 minutes. Allow dough to rest under kitchen towel 15 minutes. Divide dough in half; keeping one half covered, roll other half out on a lightly floured surface to 10 x 6 rectangle, long side facing you. Spread rectangle with 1 Tbsp. of the lard. Sprinkle with 2 Tbsp. of the scallion, half the garlic, and salt to taste. Roll rectangle toward you into tight cylinder, jelly-roll fashion: pinch seams and ends to seal. Repeat with other piece of dough. Shape each roll into a coil; fasten end to coil by pinching. Refrigerate, wrapped in plastic, 30 minutes. Remove coils from refrigerator; using hands, roughly shape one coil into ball. Roll out on generously floured surface to circle 10 inches in diameter and about 1/4 inch thick; avoid rolling over edges of dough. Brush off excess flour. Repeat with other dough. Heat 2 Tbsp. of the oil in large heavy skillet over medium-high heat until fragrant. Add on cake; immediately reduce heat to medium. Fry cake, shaking pan occasionally, until underside is golden brown, about 3 minutes. Turn cake over; fry until second side is golden brown, about 4 minutes. Transfer to paper toweling to drain. Wipe skillet clean; add remaining oil and fry second pancake. Cakes can be served either warm or at room temperature. * 1 Tbsp. minced fresh coriander leaves can be added to the scallion. From: Cuisine Aug/82 Shared By: Pat Stockett Place the flour in a mixing bowl. Sprinkle evenly with the baking powder and sugar. Mix with a wooden spoon. Add the water gradually, stirring and mixing with the wooden spoon. Knead the dough for 3-4 minutes. Cover it with a damp cloth and leave for half an hour, then knead again for 2-3 minutes. Divide the dough into ten portions and form into narrow strips 8-10 inches long. Flatten the strips with a rolling pin and ten bands of pancake thickness. Sprinkle each band with salt and then with chopped scallions. Roll the bands lengthwise into long double-thickness spaghetti-shaped strips. Hold one end of the strip and turn the other end around in circles until the concentric rings form themselves around the center into a spiral pancake. Flatten the pancake with the palm of the hand. Repeat until the dough has been made into ten spiral pancakes. Heat the oil on the bottom of a large flat-bottomed frying pan. When hot, lift the handle of the frying pan so that the surface of the pan is evenly greased. Place the spiral pancakes on the surface of the pan. Fry over low heat for 2-1/2 to 3 minutes and turn the pancakes over. Repeat and fry gently until the pancakes are evenly browned on both sides. Source: New Chinese Vegetarian Cooking, by Kenneth Lo Typos by: Karen Mintzias Many Vietnamese dishes require this delicate scallion- flavored oil. Brushed over noodles, barbecued meats, vegetables or breads, it complements each item. Heat the oil in a small saucepan until hot but not smoking, about 300 degrees F. Remove the pan from the heat and add the sliced scallions. Let the mixture steep at room temperature until completely cooled. This oil mixture will keep stored in a tightly covered jar at room temperature for 1 week. Yield: 1/4 cup C Peel potatoes and cut in thin slices. Mince onion, parsley, and carrots. Butter a baking dish, put in a layer of potatoes. Season with salt and pepper, then put in some of the minced vegetables; next put in a slice of raw ham cut into three or four pieces, then another layer of potatoes, repeat the seasonings, and a second slice of ham and have the top layer of potatoes. Cover with sweet milk and bake in a slow (275 to 300) oven 1-1/2 hours. Preheat oven to 350 F. Saute onions in 1 tablespoon butter until just tender. Set aside. Layer half of potatoes and ham in bottom of a 2 quart buttered casserole. Combine flour, salt and pepper and sprinkle half of mixture over potatoes. Top with half of onions and cheese; sprinkle with paprika. Repeat layering. Scald milk and pour over casserole. Dot with remaining butter and bake for 1 1/4 to 1 1/2 hours, until potatoes are tender and top is golden. Cut chicken into bite sized pieces. In skillet, heat 1/4 cup of the butter over medium-high heat; brown chicken, in batches. Remove chicken and set aside. Pour off fat in skillet; add wine and bring to boil; scraping up brown bit from the pan. Remove from heat. In saucepan, melt remaining butter; toss with crumbs. Set aside. Drain oysters, reserve liquor in measure;add enough water to make 3/4 cup. Pat one-third of the crumbs into greased 13 inch by 9 inch baking dish. Combine chicken with oysters; arrange half of the mixture over the crumbs. Pat half of the remaining crumbs on top; cover with remaining oyster mixture. Pat remaining crumbs on top. Combine oyster liquor, wine mixture, whipping cream, aromatic bitters, worcestershire sauce, salt, pepper, thyme and hot pepper sauce; pour over casserole. Bake in 375 F (190 C) oven for 20 to 25 minutes or until bubbling and heated through. Garnish with parsley and serve immediately. NOTE: Oysters add a festive flavor to this easy to make dish. Be sure to use fresh NOT canned oysters. For a sit-down dinner, you may substitute chicken pieces for the boneless breasts. Slice potatoes and layer with onions and ham in a large casserole. (I cook onions in butter or oil first. ) Melt butter, add flour and cook until smooth and bubbly. Remove from heat, stir in milk, and reheat to boiling, whisking constantly. Cook 3 minutes. Add cheese one cup at a time until it melts. Add remaining ingredients. Pour over ham mixture and bake at 350 degrees for 45 to 60 minutes, until potatoes are done and top is browned. Makes 4 servings. mashed potatoes or buttered pasta. Over med heat, melt the butter in just enough oil to coat the bottom of a large skillet. Sprinkle the pork slices lightly with salt and generously with freshly ground pepper. Dust with flour, shaking off the excess. When the butter sizzles and begins to color, brown the slices slowly, turning them until each side is nicely colored; remove them and set aside. Over low heat, add the shallots and stir until softened. Add the garlic, bay leaf, and rosemary. continue to cook about 1 minute, without lett the garlic brown. Pour in the wine, raise the heat and bring to a boil. Cook until the wine is reduced to about 3 tbsp and the juices are nicely caramelized. Add the stock and simmer briefly. While there is still 1/3 to 1/2 cup of sauce left in the skillet, return the pork and accumulated juices. Baste, lower the heat, cover and cook 10 minutes. Turn the meat, baste and cook, covered, another 10 minutes,arrange the lemon slices over the slices of pork, cover the skillet and simmer 5 minutes longer. At this time, add the mushrooms, tucking the slices around the meat. Cover and cook about 3 minutes longer. Turn the scallops and mushrooms, rearranging the lemon slices on top. Cook briefly, uncovered, tilting the pan to gather sauce for basting the meat. Transfer the pork, lemon slices, and mushrooms to a warmed platter. Spoon over the sauce, sprinkle with parsley and serve. Either mashed potatoes or buttered pasta make a nice accompaniment. Serves 4. Make the hollandaise: To roast the garlic, preheat oven to 350 degrees. Separate unpeeled garlic into cloves and place in a pie plate. Drizzle with the olive oil, and toss until coated. Bake 30 to 35 minutes, or until garlic is soft. When cool, squeeze out garlic paste. In a small saucepan, bring clam juice and wine to boiling; reduce mixture to 3/4 cup. In top of double boiler, over hot, not boiling, water, whisk egg yolks with lemon juice. Gradually whisk in clam juice mixture until blended; cookm, whisking, until thickened, about 8 minutes. Remove from heat; gradually whisk in butter until blended. Whisk in garlic paste; keep sauce warm. Make red-pepper sauce: In blender, puree peppers with 1/4 cup hollandaise. Spoon sauce into small plastic sandwich bag fitted with a number-1 pastry tip pushed through a very small hole in the bag. Seal bag and set aside. Make tomato sauce: In blender, puree tomatoes and tomato paste with 1/4 cup garlic hollandaise. If sauce is too thick to pipe, stir in up to 1 tbsp water to thin it to proper consistency. Spoon sauce into plastic sandwich bag fitted with a number-1 pastery tip as for red-pepper sauce. Seal bag and set aside. In large nonstick skillet, over medium-high heat, saute pancetta until browned on all sides, about 3 minutes. With slotted spoon, remove pancetta to paper-towel-lined plate. Heat drippings in skillet over high heat until very hot; saute scallops in 2 batches until browned, about 2 minutes on each side. To serve: Spread 1/4 cup garlic hollandaise over each of 4 heated dinner plates; pipe 2 lines of red-pepper sauce and 2 lines of tomato sauce over hollandaise on each plate (off to one side). Pull the tip of a knife across the lines to make a chevron design. Place 3 scallops on each plate; sprinkle with pancetta and garnish with chives. Serve immediately with Parmesan Chive Pizzelles. PPPPPPPP This has been a favorite at Trumps restaurant in Los Angeles for years. Baked potatoes are perfect with these scallops, but don't serve them with sour cream, which will interfere with the sauce. IF THE DRIED TOMATOES are packed in oil, drain and pat them dry on a towel. Heat the oil in a large skillet over high heat. When the oil is almost smoking, toss in the scallops and cook for 30 seconds without stirring. Stir with a wooden spoon and let cook another minute. Using a slotted spoon, remove the scallops to a plate. They should be only partially cooked. Discard the fat from the skillet. Return the skillet to high heat, add the shallots, garlic, wine, lemon juice and dried tomatoes. Boil, reducing wine by half. Meanwhile, the scallops will have released a certain amount of liquid. Pour this into the pan and reduce until thick. Return the scallops and add the pine nuts to the pan, reduce the heat to low, whisk in the butter and add the chopped parsley, salt and pepper. Pour onto a serving platter. IN A SMALL LIDDED POT or saucepan melt 2 tablespoons butter over low heat and add the carrots. Cover and cook slowly for about 15 minutes, or until softened. Meanwhile, heat the oil in a large skillet over high heat. Pat the scallops dry on a towel. When the oil is nearly smoking, toss in the scallops, in batches if necessary so as not to crowd the pan, and cook for 30 seconds without stirring. Then stir lightly with a wooden spoon and cook an additional minute. Using a slotted spoon remove the scallops from the pan. Reserve scallops on a plate. They should be only partially cooked. Discard the oil in the pan. Return the skillet to high heat, add the shallots, wine and ginger. Cook until liquid reduces by half. Meanwhile, the scallops will have released a small amount of liquid. Pour this into the pan, reduce heat to low and cook until almost no liquid remains. Return scallops to the pan, whisk in remaining butter and add the mint. Immediately remove from the heat. Taste for salt and pepper. To serve, make a ring of carrots on a platter and mound the sauced scallops in the center. D$C@u. COOK THE RICE IN THE normal way and chill in the refrigerator for at least 6 hours. Toss the rice with the soy sauce and set aside. Heat 2 tablespoons oil in a large skillet or fry pan. Add the onions and cook 1 minute. Add corn and peppers and cook, stirring, another 2 minutes. Add the snow peas and cook 30 seconds. Add rice and cook, stirring, about 5 minutes. Remove from the heat. Mix in the sesame oil and arrange the rice in a ring on a serving platter. Keep warm in a 250F oven while cooking the scallops. Heat remaining tablespoon oil in a large non-reactive skillet over high heat until almost smoking. Add the scallops and cook about 2 minutes without stirring. Using a wooden spoon, stir to unstick any scallops that have adhered to the bottom of the skillet. Add the grapefruit juice. Cook about 30 seconds, then remove the scallops, using a slotted spoon, and reserve on a plate. Reduce heat to medium and boil the grapefruit juice until reduced by half and it starts to thicken, about 5 minutes. Replace the scallops and any juices that have collected on the plate. Cook another 30 seconds, remove from the heat and whisk in the butter. Remove the rice from the oven, pour scallops and sauce into the center of the rice ring and serve immediately. HEAT OIL AND BUTTER IN SKILLET. When fat is hot, add the shrimp and cook over high heat, turning shrimp constantly. As soon as the shrimp "turn color," that is turn pink, add the parsley, garlic and mint. Keep tossing for no more than another minute; remove from heat and stir in the lemon juice, starting with 1 tablespoon. Taste, and if it needs more tang, add salt and pepper and add the other 1/2 tablespoon lemon juice. Serve with hot fettucine. * Raspberries should be the frozen in syrup kind and be thawed. ** You can use other dry white wines in this soup, but just white wine. *** Garnishes to include Raspberries, Orange Rind Twists or Mint Leaves. ~------------------------------------------------------------------------- In blender container, puree 1 package raspberries, strain to remove seeds. In medium saucepan, combine pureed raspberries, orange juice, lemon juice and cornstarch; mix well. Over medium heat, cook and stir until slightly thickened and clear; cool. Stir in remaining package of raspberries and chablis. Chill. To serve, place several orange sections in each bowl; add soup. Garnish as desired; serve with sour cream. Refrigerate left- overs. PREHEAT OVEN TO 425F. Dissolve yeast in 2 tablespoons warm water (125F) in a small bowl. Stir in 1 tablespoon flour. Cover bowl with plastic wrap and let sit in a warm place for 1 hour. Put salt and 1 3/4 cup flour in a large mixing bowl. Break the egg in a measuring cup and add enough milk to make 2/3 cup. Add this to the flour, along with yeast mixture. Mix well, adding more flour if necessary, to make a soft dough. Add the chopped prosciutto and 5 to 6 grindings of pepper. Knead briefly. Oil a 10-inch round pan. Wet hands and press dough into it until entire pan is covered more or less evenly to a thickness of about 1/4 inch. Cover and leave in a warm place 30 minutes. Bake schiacciata 20 minutes, until crust is golden. Cool on a rack and serve slightly warm or at room temperature. ** Schnitz is the Berks County Dutch name for one fourth of an apple. Put the schnitz and the water into a saucepan and cook to a soft pulp. Add cinnamon, sugar, orange juice and orange rind, and mix well together. Stand aside to cool. Line a pie pan with pastry, fill with the schnitz, and cover top with pastry. Bake at 450-F for 10 minutes. Reduce heat to 350-F and continue baking for 30 minutes. Apples and buttons, this best-known of all Pennsylvania Dutch dishes is called. Truly a meal in itself, it contains proteins, starch and carbohydrates in a giant slab of ham surrounded by raised dumplings and stewed apples. To prepare, add apples and their liquid to ham and boil for one hour. If dried apples are used, they should be soaked overnight first. Add brown sugar. Prepare dumplings by sifting together flour, baking powder, salt and pepper. Stir in well-beaten egg, butter and enough milk to make a stiff but moist batter. Drop batter by large spoonfuls into main dish, cover tightly and steam for about 20 minutes. Frozen oven-ready yeast biscuits may be substituted for the dumpling batter. Boil everything together but the soda crackers for one minute. Add crackers and boil again for one minute. Pour into regular pie crust. Add topping before baking. Topping: Mix together and add 1/4 cup melted butter. Blend with fork until crumb consistency. Sprinkle over filling. Bake @ 425 degrees for 10 minutes,reducing temperature to 325 degrees and bake 15 minutes longer. Coat each hard cooked egg with flour. Divide sausage into 8 equal parts. Pat one part sausage around each egg to cover. Mix bread crumbs,sage and salt. Dip sausage coated eggs into beaten eggs. Roll in bread crumb mixture. Heat oil (1 1/2 to 2") in a 3 quart saucepan to 360 degrees. Fry eggs,4 at a time,turning occasionally,5 to 6 minutes;drain. Serve hot or cold. Serves 8. Combine first 4 ingredients in bowl;mix. Combine and mix milk, eggs and oil. Add liquids to dry ingredients;mix. For each waffle, pour 1/2 of batter (1 1/3 cups) into preheated 9" square waffle iron. Spread over grid at once. Close iron;bake until done and nicely browned. Serve hot with butter and maple syrup,honey, applesauce or preserves. Yield: 2 - 9" waffles or 8 - 4" waffles. Sift the flour with the raising agents and stir in the sugar. Make a well in the centre and break the egg into it. Whisk the milk into the egg, then gradually incorporate the dry ingredients to make a very smooth, thick batter. Alternately, simply mix everything together in a food processor. If time permits let the batter stand for 30 minutes before cooking. Heat a griddle, bakestone or cast-iron frying pan until very hot - or cook direct on the hot plate of an Aga. Grease your chosen surface lightly with buttered paper, using just enough fat to prevent the pancakes from sticking. Using a large metal spoon held point downward, drop a few small rounds of batter on to the hot surface. Space them well apart. Cook over steady heat until bubbles rise to the surface and the underside of the pancakes are browned - about 2 minutes. Loosen them gently with a palette knife, then flip them over and cook for about 1 minute longer. Makes about 16 pancakes. Melt chips very carefully over hot water. (NOT boiling) Add peanut butter and blend. Pour over Rice Krispies and mix gently to coat rice. Press into 9" by 9" buttered pan. Chill and cut into squares. Makes about 16 squares. Better double the recipe and use a 9" by 13" pan. One recipe lasts about 3 minutes in a small In heave saucepan, over low heat, melt butterscotch chips with 1/3 cup sweetened condensed milk. Remove from heat. Stir in vinegar. Drop by small spoonfuls onto wax paper lined baking sheets. Arrange 3 pecans on each butterscotch drop. In large heavy saucepan, over low heat, melt chocolate chipe with remaining sweetened condensed milk, and vanilla. Remove from heat. Hold chocolate mixture over hot water. Drop chocolate by heaping spoonfuls over pecan clusters. Chill 2 hours, or until firm. Store lossely covered in refrigerator. Makes about 5 dozen candies. "These are great alone or spread with butter and honey. The finely ground oat meal called for in this recipe is not the familiar rolled oats, but is similar in texture to fine corn meal. It is obtainable in health food or specialty stores, or you can grind your own from steel cut oats. 325~F. 20 to 25 minutes Preheat the oven to 325~F. Stir together the oat meal, salt, and baking soda in the food processor or in a large bowl. Cut in the butter until it is evenly mixed throughout. Add just enough of the water to form a dough that will hold together in a cohesive ball. The dough will be somewhat crumbly. Divide into 2 equal portions for rolling. On a lightly floured surface or pastry cloth, roll out to about 1/8 inch thick. With a cookie cutter, cut into 2-inch circles. Place the circles on an ungreased baking sheet. Prick each 2 or 3 times with the tines of a fork. Bake for 20 to 25 minutes, or until crisp. Cool on a rack. Yield: 30-35. VARIATION: An alternative method is to roll the dough a little thicker, about 3/16 inch, cut into 3-inch triangular shapes, and cook them on a griddle. Gently place each cake on a medium hot skillet or griddle. After 2 to 3 minutes, the undersides will show browning and the edges may start to turn up. Turn the cakes over for a few minutes. Remove the cakes to a preheated 300~F. oven and bake them for about 5 to 10 minutes, until they are crisp and thoroughly dry. * you may substitute 1/2 cups of dried prunes. Lightly spoon the flour into a measuring cup; level off. In a large bowl, stir together the flour, rolled oats, sugar, baking powder, baking soda, and salt. In another bowl, beat with a fork, the egg, oil, and vanilla extract until well blended. Add to the flour mixture. Add the Coca-Cola, prunes, and nuts; blend thoroughly with a spoon. Turn into a well-greased, lightly floured, 9x5x3-inch loaf pan. Garnish with prune halves, if desired. Bake in a preheated, 350 degree F oven for about 1 hour or until a wooden toothpick inserted in the center comes out cleans. Cool on a rack for 20 minutes before removing the bread from the pan. Store in foil overnight before slicing. Makes 1 loaf. MELT BUTTER IN AN 8-INCH pan and add scallions, cilantro and corn. Cook for a minute or so, add a splash of water and continue cooking until the corn is tender. Season with salt. Beat the eggs with a pinch of salt and a teaspoon of water, then pour them into the pan with the corn and scramble them gently with a fork. Add the grated cheese at the end and stir it in with a few strokes of the fork. While the eggs are cooking, warm the tortillas in a dry pan. Serve them hot with the eggs and salsa or extra cilantro, as desired. * Italian Hot Sausage can be used but is not recommended. Only if the ** Tomato should be peeled, seeded and chopped. ~------------------------------------------------------------------------- Crumble the sausage into an unheated 10-inch skillet. Slowly cook the sausage for 15 to 20 minutes, stirring occasionally. Drain off the excess fat. In a medium bowl beat the eggs, milk, salt and pepper, with a fork. Pour the egg mixture over the sausage in the skillet. Cook with out stirring over low heat until the eggs start to set on the bottom and sides of the skillet. Lift the cooked portion of the eggs so that the uncooked can run under the cooked portion. Continue to lift and fold for 2 to 3 minutes until the eggs just begin to fully set. Stir in the tomato and continue to cook as above until the eggs are cooked through but are still glossy and moist. Serve hot. Great for brunch or a light supper dish, this recipe can easily be doubled to serve 4 to 6. Silken tofu results in a very soft-cooked texture, while soft tofu will be slightly firmer. NOTE: Tumeric will give a faint yellow color to the mixture, but will not contribute significantly to the taste. DIRECTIONS: In a large skillet or wok, heat the oil and saute the onion, garlic, and white of scallions until the onions turn light brown, about 4 to 5 minutes. Add the mushrooms, red pepper, tofu, oregano, and tumeric (if using), and continue to saute over medium-high heat for another 3 minutes, stirring frequently. Stir in the scallion greens, olives, nori (if using), soy sauce and pepper to taste. Pass optional hot sauce. SVWU3 l$8WSVU Pour water slowly over cornmeal in a large mixing bowl, stirring well. Stir in bacon drippings and salt. Drop batter by 2 tablespoonfuls onto lightly greased baking sheets. (Stir mixture frequently to prevent cornmeal from settling. ) Bake at 400 degrees for 25 minutes or until lightly browned. Combine sugar, water, salt, and cream of tartar. Cover and boil 5 minutes. Uncover. Wipe sides of saucepan with a damp cloth. Boil without stirring to firm ball stage (245 - 248 F). Pour slowly, beating constantly, over stiffly beaten egg whites. Add flavoring. Continue beating until candy holds its shape when dropped from spoon. Drop by teaspoonfuls onto waxed paper. Sprinkle with rose-colored coconut. In top of double boiler, combine egg whites,light-brown sugar, light corn syrup and water. With an electric rotary beater, beat 1 minute to combine. Cook over rapidly boiling water, beating constantly, about 7 minutes, or ntil stiff peaks form when beater is slowly raised. Remove from boiling water. Add vanilla extract; then continue beating until the frosting is thick enough to spread-about 2 minutes. Combine the white wine, bay leaf, onion, garlic, and celery in a large stockpot over medium heat. Bring to a boil. Add the lobster, cover the pot and steam for 10 minutes. Remove the lobster. Add the shrimp, cover the pot, and steam for 5 minutes. Remove the shrimp with tongs. Add the mussels, cover the pot and steam until they open, about 5 minutes. Remove the mussels with tongs, extract the meat, and discard the shells. Discard any that do not open. Add 2 cups water to the liquid in the pot, bring to a boil, and then add the scallops. Cover the pot and steam for 3 minutes. Remove the scallops with tongs. Extract the lobster meat, reserving the shells. Peel and devein the shrimp, reserving the shells. Chop the meats into bite-sized portions; cover and set aside. Return the seafood shells to the pot of broth and add 2 cups water. Bring to a boil, and then reduce the heat and simmer for 30 minutes. Strain the broth and return to the pan. Bring the broth to a simmer over low heat. Add the cream, milk, thyme, parsley and rosemary and simmer until the mixture thickens slightly, 5 minutes. Add the lobster, shrimp, mussels, and scallops and simmer for 2 minutes. Stir in the spinach and carrots and simmer another 2 minutes just to wilt the spinach. Season with salt and pepper, and stir in the lemon juice. Serve hot. Serves 6. D$ ]_^[ tajTU at oil in heavy Dutch oven over low heat. Add onion, leeks, and lery. Cover and cook until tender, about 15 minutes. Add garlic d oregano, cook another 10 minutes then add tomatoes, breaking up th a spoon. Blend in the clam juice, wine, chili paste*, cumin, lt and cayenne. Bring to a boil, skimming occasionally. Reduce at and simmer, partially covered, for about 1 hour, skimming. Mix bell peppers. Simmer uncovered for 20 minutes. Cool. frigerate overnight. ing chili to a boil. Adjust heat so that liquid simmers briskly. im well and adjust seasonings. Add clams and mussels. Cover and ok until shellfish open, 5 to 10 minutes. Discard any that do not en. Gently stir in scrod and shrimp. Cover and simmer for a nute. Add scallops, cover and simmer until fish is just opaque, out 2 minutes. dle chili into bowls. Top with cilantro. 8VSUj "A traditional Atlantic chowder is made with fish or shellfish, canned milk, potatoes, onions and is served with a dollop of butter. This version, which comes from a Nova Scotia fisherman and uses sour cream, fresh cream and thyme, is quite different and very good. When reheated leftover chowder, it may be necessary to add a little more milk or cream, because the fish and potatoes will have absorbed some of the liquid. " Cook the onion in the butter until transparent. Add the thyme and celery salt. Remove from heat. In a saucepan, pour the whipping cream over the fish fillets. Cover, bring to a boil and simmer slowly for 10 minutes or till the fish flakes easily. Remove the fish with a slotted spoon, then break into small pieces and remove any bones. Add the onion mixture and the scallops to the poaching liquid. Bring to barely a boil, then simmer for about 1 minute or till the scallops are opaque. If the chowder is not to be eaten immediately, refrigerate everything at this stage. Just before serving, add the fish, lobster, sour cream, potatoes and milk. Heat through, but do not allow to boil. Season with salt and pepper. Ladle into soup bowls. Sprinkle with paprika. Serve immediately. SERVES: 4-6 from the Zwicker Inn, Mahone Bay, Nova Scotia P t$$WUSj Combine all ingredients in a small bowl and blend well. Put mixture in a small airtight container and label as Seafood Coating Mix. Store in a cool dry place and use within 6 months. Makes about 1/3 cup of mix. Breaded Seafood: Combine 1 T of mix and 1/2 cup Unbleached Flour in a pie plate or a shallow dish. Coat fish fillets or any seafood with mixture. Pan fry in butter until golden brown. Or preheat oil in a deep fryer to 375 degrees F. (190 degrees C. ) and fry 3 to 5 minutes until golden brown. n(UWS o(UVS G(PVSU Combine all ingredients; mix well. Add salt to taste. Chill. Makes 1 1/4 cup sauce tGjPj uLjPj MELT THE BUTTER in a small skillet over medium heat. Add the onion and celery and cook, stirring occasionally, 5 minutes or until soft. Add the flour, stirring to form a paste. Add the milk and nutmeg and cook another minute or so until mixture thickens. Meanwhile, place bread crumbs on a plate. Scrape the mixture into a mixing bowl and add the fish, parsley, chives, salt and pepper. Using 2 forks, mash the fish into the mixture. Drop tablespoon dollops of the mixture into the bread crumbs. Roll each dollop in bread crumbs, then between the palms of your hands to form balls. Set croquettes aside on a plate while making the rest. Fill a medium-sized cast iron or other heavy skillet with a 1 1/2-inch depth of oil and place over medium heat on the stove. Heat the oil to frying temperature--350F. When the oil is hot enough for frying, a droplet of water will dance across the surface of the hot oil and evaporate. Drop croquettes carefully into the hot oil. Fry croquettes, in batches if necessary, without crowding the skillet, until golden brown, about 3 minutes. Using a slotted spoon, remove croquettes from the oil as they are done and drain on paper towels. Place a linen napkin on a platter and arrange the croquettes in a pile. Serve immediately and accompany with tomato mayonnaise. TO FREEZE the mixture: Place croquettes on a lightly oiled cookie sheet and place in the freezer. When the croquettes are frozen, transfer them to airtight plastic bags or a lidded freezer container. Cook frozen uncooked croquettes directly from the freezer, increasing cooking time to 5 minutes. TO FREEZE COOKED CROQUETTES: Cool cooked croquettes to room temperature, uncovered. Place in an airtight plastic freezer bag or lidded container. Label and place in freezer for up to 3 months. To cook frozen cooked croquettes, place on a cookie sheet and place in preheated 375F oven for 20 minutes. NOTE: If shrimp with heads are not available, buy 1 pounnd shrimp with shells and substitute other seafood ingredients for the heads in making the seafood stock. Peel the shrimp and use the heads and shells to make the stock; refrigerate shrimp until ready to use. In a large skillet melt the butter with the oil. Add the tomato sauce, onions, bell peppers, celery, garlic, salt, white pepper, thyme and cayenne pepper; saute over medium heat 5 minutes, stirring frequently. Add the stock and continue cooking over high heat for 10 minutes, stirring occasionally. Stir in the rice, green onions and crabmeat, keeping the lumps of crabmeat intact as much as possible. Heat through and serve immediately. PREHEAT OVEN TO 400F. Rinse flounder, shrimp and scallops and set aside on a paper towel. Melt butter in a skillet, stir in the flour and cook until tan. Stirring constantly, gradually add the fish stock. Bring to the boil, reduce to a simmer, and cook until reduced by half, stirring as needed. Add the wine and season to taste with salt and pepper. Add a little of the hot sauce to the egg yolks and then stir the yolks back into the sauce. Stir for a moment over low heat without overcooking the yolks. Strain if necessary. You can make 4 individual pouches or one large one. Cut 8 small or 2 large sheets of parchment paper or aluminum foil. Brush half with the oil. Place the fillets side by side in the middle of the large sheet, or one fillet on each small sheet. Place 1/4 of the shrimp, scallops, mushroom, green onion and parsley on top of each fillet. Spoon the sauce liberally over the seafood and top with the reserved green onion. Top with a similar sheet of parchment paper, securing tightly, so that no juice can escape. May be made ahead to this point and refrigerated. Place the pouches on an oiled baking sheet and bake until the paper browns, about 10 minutes. Serve in the pouch slitting the pouch at the table, or open the pouch and turn onto a plate or the serving platter just before serving. Serve this with boiled rice (See RECIPE). Heat butter in a large saucepan over low heat until melted. Add garlic. Stir in flour and salt. Cook,stirring constantly until bubbly. Remove from heat. Stir in milk, broth and white wine. Return to stove and heat to boiling, stirring constantly. Boil for 1 minute. Add mozzarella cheese,onions, basil and pepper. Cook over low heat until cheese is melted, stirring constantly. Spread about 1 1/2 cups of the sauce in an ungreased 9X13 pan. Top with UNCOOKED lasagna noodles, overlapping as needed. Spread the cheese over the noodles. Spread with another 1 1/2 cups of sauce and then top with another 5 lasagna noodles. Spread seafood over this layer and top with another 1 1/2 cups of sauce. Cover with the last 5 lasagna noodles and top with all of the remaining sauce. If desired, top with 1/2 cup grated parmesan cheese. Bake, uncovered at 350~F for 35 - 45 minutes or until the noodles are tender. Let stand for 15 minutes before cutting. Hope you love this as much as we do!!! Char peppers evenly over gas flame, grill or under broiler. Place charred peppers in paper bag; close and let stand 15 minutes. Peel or rub away the charred skin. Remove tops and seeds; slice into thin strips. Meanwhile, prepare pasta as directed on package; drain. Rinse with cold water and drain well. Stir pasta with remaining ingredients in large bowl, mixing well. Chill about 1 hour. Beat egg and water slightly; stir in salad dressing mix. Dip city chicken into egg mixture; coat with bread crumbs. Melt shortening in 10-inch skillet. Brown city chicken in hot shortening. Sprinkle with salt and pepper; add wine. Heat to boiling; reduce heat. Cover and simmer until done, about 1 hour. Add additional wine to cover bottom of skillet when necessary. *NOTE: Equal parts of pork and veal cubes placed on skewers. Mix tamari with paprika and cayenne pepper in a bowl and then stir in grated tempeh. Spread on large plate and microwave for 5-10 min. (Or bake or broil until firmer and browner). Chop fine the peppers and pickle and mix with browned tempeh. Bring 3 cups of vegetarian gelatin (with or without bouillon) to boil, pour over the pepper/pickle/tempeh mix and then pour into flat dish to 1/2 inch height. Let cool, then refrigerate for at least 1 hour. Serve cold with sour dough rye bread and mustard and Lowenbrau (optional). This recipe was created and uploaded by an ex-meat eating Bavarian turned vegan tempeh maker; comments and/or improvements welcome. Pour half and half or milk into large bowl. Add pie filling mix. Beat with wire whisk until well blended. Let stand 5 minutes. Fold in whipped topping and remaining ingredients. Spoon into crust. Freeze until firm,about 6 hours. Remove from freezer. Let stand about 10 minutes to soften before serving. Melt butter in a medium-size saucepan; add onion and cook until tender. Blend in flour, 1/2 teaspoon salt and Tabasco sauce. Stir in milk, stirring constantly, until mixture thickens and comes to a boil. Remove from heat; stir in lemon juice, nutmeg and spinach. Peel cooked potatoes; cut into 1/8-inch slices. Place a layer of potatoes in a greased 2-quart casserole; sprinkle with 1/4 teaspoon salt. Sprinkle with half the ham and half the spinahc sauce. Repeat with remaining potatoes, remaining 1/4 teaspoon salt, ham and sauce. Cover and bake in preheated 375'F. oven 45 minutes, or until heated through. NOTE: To bake potatoes: Scrub, dry and prick with a fork. Bake in preheated 425'F. oven 55 to 65 minutes, or until soft. Chill before slicing. * Adjust White sugar, cumin, crushed red peppers and salt to taste. Combine all ingredients in air tight container. Seal container and shake to break up lumps. Store in air tight container. Will coat 5-7 slabs of ribs or 5 briskets Suggested Use: Use on meats to be smoked. Massage rub onto all sides of meat. You need not bury the meat, just apply an even coat. Warning: Dry rub is not FROSTING, it is a seasoning, and it is HOT! After applying rub, store meat in fridge overnight to allow for maximum penetration of seasoning. Catch a sea cucumber, the flavour is well worth the effort. Rip it open and remove the long, thin white muscles that run lengthwise down the middle, and discard the rest. Cook muscles for a few minutes until they look done, then mince, grind or whip them in a blender. Drain and use as follows. Salt, pepper and grated onion to taste Combine all ingredients. Chill. Serve in a bowl surrounded by potato chips or crackers. If you don't tell what the secret ingredient is, they'll rave for more!! Boil sugar and milk for 7-10 minutes. In a BIG bowl, combine chocolate chips, butter, vanilla, and nuts. Pour boiled milk and sugar over them and stir. Spread out over a cookie sheet (more like 3 or 4!) and let it set. Makes 5 lbs. For peanut butter fudge, use peanut butter chips. Mix 4 1/2 cups sugar with one (1) can evaporated milk. Boil 7 to 8 minutes, stirring often. (rolling boil) Mix together in a large bowl; 3 packages chocolate chips, 7 oz. jar marshmallow cream, 1/2 lb. melted margarine. Cream margarine and marshmallow together and add chocolate chips. Pour hot mixture over chocolate mixture. After chocolate has melted, add 2 cups of nuts and 1 tsp. of vanilla, blend well, pour into buttered pans and chill in refrigerator. Cut into squares before firm. This recipe makes about 5 lbs of fudge. No one has attempted a calorie count, but it's estimated that each piece contains about 47 gazillion calories. Dieters, beware! Yield: 14 ounces uncooked; 16 ounces cooked Time: 1 hour preparation; 2 hours cooking Mix the flour and water by hand or in a machine to make a medium-stiff but not sticky dough. Knead the dough by hand on a breadboard or tabletop, until it has the consistency of an earlobe, or by machine until the dough forms a ball that follows the path of the hook around the bowl. You may need to add a little extra water or flour to achieve the desired consistency. Kneading with take about 10 to 12 minutes by machine. Allow the dough to rest in a bowl of cold water for about 10 minutes. While the dough is resting, prepare the stock. In a large pot, bring to boil 3 quarts of water. Add the tamari, ginger, and kombu, and cook for 15 minutes. Remove from heat and allow to cool. This stock must be cold before it's used. (The cold liquid causes the gluten to contract and prevents the seitan from acquiring a bready texture. ) You will be using this stock to cook the seitan later. To wash out the starch, use warm water to begin with. Warm water loosens the dough and makes the task easier. Knead the dough, immersed in water, in the bowl. When the water turns milky, drain it off and refill the bowl with fresh water. In the final rinses, use cold water to tighten the gluten. If you wish, save the bran by straining the water through a fine sieve; the bran will be left behind. Save the starch by allowing the milky water to settle in the bottom of the bowl; slowly pour off the water and collect the starch, which you can use for thickening soups, sauces, and stews. When kneading, remember to work toward the center of the dough so that it does not break into pieces. After about eight changes of water, you will begin to feel the dough become firmer and more elastic. The water will no longer become cloudy as you knead it. To make sure you have kneaded and rinsed it enough, lift the dough out of the water and squeeze it. The liquid oozing out should be clear, not milky. To shape the seitan, lightly oil a 1-pound loaf pan. Place the rinsed seitan in the pan and let it rest until the dough relaxes. (After the dough has been rinsed for the last time in cold water, the gluten will have tightened and the dough will be tense, tough, and resistant to taking on any other shape. ) After it has rested for 10 minutes, it will be much more flexible. Seitan is cooked in two steps. In the first step, the dough is put into a large pot with about 3 quarts of plain, boiling water. Boil the seitan for about 30 to 45 minutes, or until it floats to the surface. Drain the seitan and cut it into usable pieces (steaks, cutlets, 1-inch chunks, or whatever) or leave whole. Return the seitan to the cold tamari stock. Bring the stock to a boil, lower temperature, and simmer in the stock for 1-1/2 to 2 hours (45 minutes if the seitan is cut into small pieces). The second cooking step may also be done in a pressure cooker, in which case it would take between 30 to 45 minutes. To store seitan, keep it refrigerated, immersed in the tamari stock. Seitan will keep indefinitely if it is brought to a boil in the tamari stock and boiled for 10 minutes twice a week. Otherwise, use it within eight or nine days. VARIATIONS: Instead of boiling the seitan in plain water and then stock, let the seitan drain for a while after it has been rinsed. Slice it and either deep-fry or saute the slices until both sides are brown. Then cook it in the tamari stock according to the recipe. Seitan also may be cooked (at the second step) in a broth flavored with carrots, onion, celery, garlic, tamari, and black pepper, which will give it a flavor similar to pot roast. Shiitake mushrooms may also be added to the stock. Yield: 1-3/4 lbs uncooked; 2-1/2 lbs cooked Time: 40 to 50 minutes preparation: 3 to 4 hours cooking Mix the flour and water together to make a medium-stiff dough. Knead it until it is elastic when pulled (about 8 to 10 minutes). Allow the dough to rest for about 5 minutes in a bowl of cold water. Wash out the starch by filling a large bowl (1-1/2 to 2 gallons) with warm water and kneading the dough in it, underwater. When the water turns white (after 1 to 2 minutes), drain it through a strainer, adding the floury residue back to the ball of dough. Keep kneading, washing, and changing the water, until no more starch is given off. This may take as many as eight rinses, about 20 to 25 minutes. Pour 6 pints of water into a large pot. Add the tamari, onion, kombu, ginger, and dough, and simmer for about 3 hours. (To speed up the cooking, you could cut the dough into small pieces, each about 1-1/2"; the pieces would cook in about one hour. ) The seitan is properly cooked when it is firm to the touch and when it is firm in the center. You can check by cutting into the seitan. If it is not done, it will feel like raw dough in the center. NOTE: This recipe needs uncooked seitan. Cut the seitan into four thin pieces (1/8 to 1/4 inch thick), each about 2 ounces. The thinner the better. Fry the seitan in a (little?) hot oil until lightly browned and then simmer it in a little water for about 30 minutes before using. If you don't simmer it first, you may need to add more liquid to the recipe. Saute the onions and garlic in the oil until the onions are soft and translucent but not fully cooked. Place the seitan in an ovenproof baking dish and cover it with tamari, apple juice concentrate, and water. Cover with the sauteed onion mixture and sprinkle the ground pecans over it, if you wish. Fan the apples over the onions and pour the mirin on top. Cover the dish with a tight-fitting lid or aluminum foil, and bake at 300 degrees F for 2 hours. Serve hot. For BATTER: Mix together flour, corn meal, water and salt to make a thin batter. Let sit for at least 10 minutes. Dip pieces of seitan into batter. Pan fry in oil on both sides until brown. Combine topping ingredients together in a blender and blend until smooth. Preheat oven to 350 degrees. Pour 1 cup sauce into a 9" x 13" baking dish, distributing evenly. Place batter fried seitan on top. Spread onions on top of seitan. Pour on remaining sauce and top with tofu topping. Bake for 30 minutes. Slice seitan into 1/2" slices & place in a Dutch oven. Layer mushrooms & onions on top. In a bowl, combine dry tofu scrambler with water, basil & sage. Pour over seitan & vegetables. Bring to a boil & simmer gently for 30 minutes, till gravy has thickened. Thoroughly drain pineapple, reserving 1/2 cup of the syrup. Beat together shortening, sugar and vanilla. When creamy, beat in egg. Sift together flour, baking powder and salt; add to creamed mixture alternately with reserved syrup, beating after each addition. Spread 1/2 of batter in greased and floured 8" round cake pan. sprinkle with crushed pinapple. Cover with remaining batter. in small bowl, combine coconut, brown sugar, walnuts and butter sprinkle over batter. Bake at 350 degrees F. for 35 to 40 minutes or until cake tests done. Cut into wedges and serve warm with ice cream. The "ice cream" of breads. It has a lacy texture, a luscious creamy yellow color, and it tastes a little bit like a delicate corn pudding. Makes one 8-inch loaf 1 Tbsp active dry yeast 1 1/2 cups warm water 2 Tbsp soft butter 2 Tbsp nonfat dry milk 1 tsp salt 3 cups semolina flour In a medium-size bowl dissolve the yeast in 1/2 cup of the warm water. Mix the butter and the dry milk into the remaining cup of water and add to the yeast along with the salt. Stir in the semolina. Turn the dough out onto a working surface dusted with a little more of the semolina flour and let rest while you clean out and grease your bowl. Knead the dough for 8-10 minutes until it is smooth and lively, then return it to the greased bowl. Cover with plastic wrap and let rise until double in volume - it will take about 1 1/2 hours, maybe more. Turn the dough out, punch down, then form into a loaf and place in a greased 8-inch bread pan. Cover with a towel and let rise until double - about 50 minutes. Bake in a preheated 350 F oven for 40 minutes. Turn the loaf out and let cool on a rack. Put the tamarind into a bowl and pour boiling water over it. Set aside until it is cooled. Pour the contents of the bowl through a strainer into a bowl, pressing as much of the pulp through as possible. Set the liquid aside. Cut steak into 1" pieces. Mix brown sugar, molasses, and dark soy sauce and set aside. Heat the oil in a wok. When it is hot, add the onions and fry, stirring occasionally, until they are soft. Add the garlic, ginger, spices and pepper and fry for three minutes, stirring frequently. Add the meat and increase the heat to moderately high. Cook the meat, turning from time to time, until it is deeply and evenly browned. Stir in the remaining ingredients, including the reserved tamarind liquid, and bring to a boil. Reduce the heat to low, cover the pan and simmer for 2 to 2-1/2 hours, or until the meat is cooked through and tender and the sauce is thick and rather rich in texture. Remove from heat, transfer the mixture to a large, warmed serving platter and serve at once. ak beans in water , covered overnight. In a lg Dutch oven, cook ef until browned, stirring to keep crumbly, Drain off drippings, if eded. d tomato paste, onions and drained beans. x chili powder, cumin and season to taste with salt. Stir into xture. ing to boil, reduce heat, cover and simmer until beans are tender, out 5 hours. at oil in saucepan of Dutch oven, add meat and cook and stir 10 n. add garlic when meat is partially browned. Sprinkle with flour d stir 1 min longer. Add chili powder, water and salt. Cover and mmer 45 min. l$ Uj Soak beans in water, covered overnight. In a large Dutch oven, cook beef until browned, stirring to keep crumbly, drain off drippings if needed. Add tomato paste, onions and drained beans. Mix chili powder, cumin and season to taste with salt. Stir into mixture. Bring to a boil, reduce heat, covere and simmer until beans are tender, about 5 hours. Heat oil in saucepan or Dutch oven, add meat and cook and stir 10 minutes. Add garlic when meat is partially browned. Sprinkle with flour and stir 1 minute longer. Add chili powder, water and salt. Cover and simmer 45 minutes. Melt the butter in a large heavy pot over medium heat. Add the onion and cook until it is translucent. Combine the meat with the ground chile, cumin, garlic, and pepper. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remainig ingredients. Bring to a boil, then lower the heat and simmer, uncovered, for at least 4 hours but as many as 8 if possible. Stir occasionally. Taste and adjust seasonings. t$$j h Grind onion, garlic, and pepper together in a food processor. Add galangal, coriander, cumin, and shrimp paste. Fry together in a little oil until light brown. (This step can take up to 20 minutes, depending on the stove and pan. ) Combine with all remaining ingredients. Mix well and spread on a cookie sheet. Toast in a slow (250 F) oven until crisp, stirring frequently (every 10 minutes). This takes about two hours. Store in an airtight jar (can be kept frozen). Serve with a handful of salted peanuts (optional) mixed with the coconut. Sprinkle on just about anything. english-aus english-can english-nz english-uk english-us english-usa Preheat oven to 350 degrees. Cut chicken into pieces about 1 by 2 inches. Mix soy sauce, maple syrup, sherry, ginger and Chinese Five Spice together. Add chicken and marinate 20 minutes, turning once. Meanwhile, place sesame seeds on a baking tray and toast in oven for 10 minutes or until slightly brown. Drain chicken, reserving marinade. Dredge chicken in flour seasoned with a little salt and pepper. Shake off any excess. Heat oil in a non-stick skillet. Add chicken and brown, about 1 minute per side. Spoon marinade over chicken. j Reduce heat and saute another minute, or until chicken is cooked through. Remove from heat and roll chicken in sesame seeds. Wash and dry lettuce leaves. Line a serving plate with leaves, and spoon chicken on top. Cut tomato into wedges and use to garnish plate. Serves 2 Per serving: 367 calories; 44 g protein; 23 g carbohydrate; 10 g fat; 108 mg cholesterol; 389 mg sodium. german vegetable cooking spray thin green onion strips Combine first 4 ingredients in a small bowl; stir well and set aside. Place chicken between 2 sheets of heavy-duty plastic wrap, and flatten to 1/4 inch thickness, using a meat mallet or rolling pin, Coat grill rack with cooking spray; place on grill over medium-hot coals. Place chicken on rack, and cook 4 minutes of each side, basting frequently with soy sauce mixture. Transfer chicken to a serving platter; garnish with green onion, if desired. Yield: 4 servings (about 201 cal per serving) italian italian-swiss japanese korean Toast 6 cups of sesame seeds in a skillet or oven. Blend the seeds in a blender one cup at a time. Add honey, ginger, cinnamon and allspice and mix in well. Pat into a 13" X 9" pan and refrigerate. Cut into squares. norwegian norwegian-bokmal norwegian-nynorsk Mix shredded chicken with this and some minced scallions, sliced water chestnuts and toasted sesame seeds, and you have an instant Sesame Chicken Salad. WHISK THE YOLK, lemon juice and soy sauce together. Add the vegetable oil drop by drop, very slowly, while whisking vigorously. Once you obtain a thick, emulsified mixture, you may begin adding the oil more quickly, by spoonfuls. Continue whisking until all the vegetable and sesame oil is incorporated. (This may also be prepared in a food processor or blender--just remember to add the oil very slowly at the beginning. ) Makes 1 Cup Place 2 tablespoons of the sesame seeds in a blender and blend well. Add the remaining seeds by 2 tablespoon measurements, blending well after each addition. Mix in the salt. Use as a dressing on salads, casseroles, and broled vegetables, or as a condiment. Makes 1 cup "The chicken is placed right on the carousel, which catches the drippings. No baking pan is needed. Moving hot air and microwave energy can reach the food directly and the carousel can be removed for easy cleanup. Set the oven for 30 minutes and bake without preheating on HIGH mix, 375F. A conventional oven would be preheated to 400 or 425 F and the cooking time would be about an hour. At the end of cooking time, test the chicken for doneness. No pink meat should appear near the bone. If it needs a little more cooking, reset the oven for 5 minutes. 4 - 5 servings Beat egg and milk in medium bowl. Combine flour, sesame seeds, baking powder, paprika, garlic powder and salt in plastic or paper bag. Dip chicken pieces in egg mixture, then shake in bag to coat. Arrange chicken pieces skin side up on carousel. Pour margarine evenly over chicken. Bake 30 minutes on HIGH mix, 375 F. From: Sharp Carousel Convection Microwave Cookbook Shared By: Pat Stockett ng No such device or address *To toast sesame seeds, sprinkle evenly into baking pan. Bake in preheated 350 F oven until golden (about 5 min. ) cool. Combine sugar, vinegar and water in medium saucepan. Cook over low heat, stirring just until sugar dissolves. Cook without stirring until mixture boils. Boil mixture without stirring until it is golden and reaches 295-300 degrees F (146-149 degrees C) or hard- crack stage on a candy thermometer, about 10 minutes. While sugar mixture is boilding, grease an 11x7 baking pan. Sprinkle half of the sesame seeds and all of the peanuts evenly into pan. Pour sugar mixture over nut. Smooth surface with the back of a greased wooden spoon. Sprinkle with remaining sesame seeds. Cool slightly. While candy is still warm, cut into 2x1" pieces. H:mm:ss dddd, MMMM dd, yyyy M/d/yy December November October September August April March February If you decide to make only one sauce, this is generally the most popular says Julie Kataoka. From the "Japanese Country Cookbook, by Russ Rudsinski. Grind sesame seeds using a mortar and pestle or a small blender. Combine with soy sauce, oil, vinegar and water. Place garlic, togarashi and onion on a separate plate for diners to add as they wish. Place sauce in small individual dishes for each diner. Note: Togarashi is a Japanese seasoning made of crushed red pepper and other condiments, blended into a powder. Red or black pepper may be substituted. PER SERVING: 170 calories, 4 g protein, 3 g carbohydrate, 17 g fat (2 g saturated), 0 mg cholesterol, 692 mg sodium, 7 g fiber. Karola Saekel writing in the San Francisco Chronicle, 7/14/93. Sauce: place stock in saucepan over high heat. Bring to a boil and boil until reduced by half. Add cornstarch mix and stir until thickened and lightly coats the back of a spoon, about 2-3 minutes. Add ginger, soy, sesame oil, and butter and stir well to blend. Simmer, stirring often, for 10 minutes. Remove from the heat. Cool slightly before serving. Can be made a day ahead-Refrigerate and reheat. Scallops: Heat 2 T each of butter and oil in large skillet med-hi heat. Add just enough scallops to fit comfortably in a single layer and saute, turning once, until are opaque and light golden, about 1-2 minutes per side. Remove to a side dish and cover loosely with foil to keep warm. Pour off any liquid in pan that has accumulated. Add remaining 2 T each butter and oil and cook the remaining scallops in same way. If necessary use more butter and oil. Sprinkle scallops with chopped chives or parsley. When cool enough to handle, place each scallop on a 6" wood skewer. Place a bowl of the warm sauce and a bowl of the sesame seeds on a serving tray. Arrange the scallops around the bowls. To eat, dip a skewered scallop in the sauce and then into the seeds. <\t1<:t-> Cut each sausage patty into about 10 small pieces; brown, stirring frequently, in a medium sized skillet. Blend in flour; cook stirring constantly, just until bubbly. Stir in water and soup mix; continue cooking and stirring until gravy thickens ans boils 5 minutes. Line bottom ans sides of a buttered deep 6-cup baking dish with 3 cups of the mashed potatoes. Spoon in sausage and gravy; spoon remining potatoes in mounds over top; sprinkle with crumbled wafers. Bake in moderate oven ( 350 degrees F. ) 45 minutes or until bubbly hot. Sprinkle with finely cut parsley if you wish. Family Circle Cooking V Brown bacon slices in a large heavy skillet over medium heat, then drain on paper towels. Sprinkle chicken livers with salt & pepper and cook in bacon drippings until well browned, removing to a plate as they are browned. Add onions and mushrooms to skillet pan and cook, stirring, until mushrooms are tender and lightly browned. Add garlic, basil, oregano and savory, then blend in tomato paste, sherry and broth. Reduce heat and simmer, uncovered, stirring occasionally, about 10 minutes. When sauce thickens, return chicken livers and any liquid that accumulated while they stood to sauce and cook just until livers are heated thru, about 2 or 3 minutes. Adjust seasonings with salt & pepper. Sprinkle with parsley and serve hot over rice, polenta or pasta. (Editorial note: After trying all three, I very much prefer rice with this dish. ) Serves 4. {l+{h Lentils were eaten long before Rome was founded; it is generally thought that the pottage for which Esau sold his birthright to Jacob (Genesis 25) was a stew of lentils. Sidney Taylor offers a better deal; you can have his recipe for lentils and keep your birthright. And we may assume that his lentil bisque is smoother. Jacob had no blender. =========================================================================== In an 8-10 quart pan, combine broth, celery, carrots, chopped onions, bell pepper, zucchini, and lentils. Bring to a boil over high heat, then cover and simmer until lentils are very soft to bite, 50-55 minutes. Whirl mixture, a portion at a time, in a blender or food processor until smooth. Return to pan and stir in dry sherry and cream sherry. (If made ahead, or if there are no leftovers, cover and chill up to 4 days; or freeze in 2- or 3-serving portions. ) Heat until steaming and ladle onto bowls. Add green onion, sour cream, and salt and pepper to taste. Per serving: 268 calories; 19 grams protein; 2. 2 grams fat; (0. 5 grams saturated fat); 43 grams carbohydrates; 93 milligrams sodium; 0 milligrams cholesterol. ~ Sidney Taylor, Tacoma, Washington In small saucepan, combine all ingredients. Over medium heat, cook, stirring constantly, until mixture thickens and comes to a boil. Boil 1 minute longer. Keep warm for serving. Makes 1 2/3 Cups. Remaining sauce may be kept in covered container in refrigerator. 9~ ~K Cut off and discard tough mushroom stems and cut caps into wedges. Heat oil in skillet. Add mushrooms and stir-fry until almost tender. Add mirin, soy sauce and sugar and toss to coat mushrooms. Make crumbs by combining the flour, sugar, and shortening. Dissolve the soda in the hot water and combine with the molasses. Pour into pie shell. Top with crumbs and bake at 350 degrees for about 45 minutes or until firm. l$ QURV Q|@Pj Melt the chip in a double boiler. Stir in shoestring potatoes and peanuts; drop on waxed paper until cold and well set. Yield: 4 dozen. D$$Pj SVWUh Line 9" pie plate with pastry;chill. Dissolve soda and water; beat into molasses. Blend in egg yolk;pour into pie crust. Combine remaining ingredients to make crumbs. Sprinkle over pie. Bake in preheated 400 degree oven for about 10 minutes or until crust begins to brown. Reduce temperature to 325 degrees;bake until top is firm. Make crumbs by combining the flour, sugar and shortening. Line a pie pan with pastry. Dissolve the soda in the hot water and combine with the molasses. Pour into the pastry-lined pan, top with the crumbs and bake at 350 F until firm. Zesty Chutney: Saute 4 breasts in butter for 4 minutes per side. Stir in orange juice and mango chutney into pan juices. Cover and simmer 2 minutes. Herbed Parmesan: Dip chicken into beaten egg. Stir dry bread crumbs with grated Parmesan cheese and chopped parsley. Press onto 4 boneless, skinless breasts. Saute in butter for 4 minutes per side. Paprika Stroganoff: Sprinkle 4 breasts with paprika and black pepper. Saute with minced onion in butter for 4 minutes each side. Then stir in sour cream. Peppery Mustard: Whisk Dijon with sour cream and drained and rinsed green peppercorns. Spoon over sauteed chicken (4 min per side). Orange Honey: Saute 4 breasts in butter until golden on both sides. Add juice of orange, honey, ginger and curry powder. Cover and simmer 10 minutes. Wipe meat with a damp cloth. Trim off excess fat. Combine flour, salt and black pepper. Dredge meat in mixture to coat completely. Heat shortening in large skillet. Brown ribs on> all sides. Remove to a casserole with cover. Saute onions and garlic in skillet until golden. Spoon over ribs. Combine water, bay leaf, brown sugar, vinegar and soy sauce. Pour over ribs. Cover. Bake at 350 for 1 3/4 hours. Add green pepper rings. Cook 15 to 20 minutes longer or until meat is tender. Remove cooked ribs and vegetables to a serving platter. Skim fat off drippings. Thicken with a little flour if desired. Spoon drippings over meat and vegetables. *recipe may be halved or doubled. For 8 servings, use 1 1/2 cups hot water. LISA HLAVATY FDGN81A j Grated Parmesan cheese Warm slow-boling pot with hot tap water. In pot, stir dry soup mix into very hot water. Add onions, carrots, tomato sauce, salt and pepper. Cover and cook on low for 4 to 6 hours. Turn control to high; add beans and corn. Cover and cook on high for about 30 minutes. Sprinkle with cheese. Makes 4 to 6 servings (From Crockery Cookery) Makes two 8-inch loaves 2 cups boiling water 2 shredded wheat biscuits 1 tsp salt 1/4 cup molasses 3 Tbsp butter or shortening 2 Tbsp active dry yeast 1/2 cup warm water 5 to 6 cups white flour, preferably unbleached Pour the boiling water over the shredded wheat. Stir in the salt, molasses, and butter to melt. Let cool. In a large bowl dissolve the yeast in the 1/2 cup of warm water. Add the shredded wheat mixture when cool and add enough flour, cup by cup, until it becomes hard to stir. Turn the dough out onto a floured work surface and let it rest while you clean and grease the bowl. Knead the dough, adding more white flour as necessary, until you have a smooth, resilient dough - about 8-10 minutes. Return the dough to the greased bowl, cover with plastic wrap, and let rise until double in volume - about an hour or so. Form the dough into 2 loaves and place in greased 8-inch bread pans. Cover with a towel and let rise until the dough swells to the top of the pans - about 30 minutes. Bake in a preheated 325 F oven for 50 minutes. Turn out and cool on racks. D$ +D$ 9|$ u 9\$$t D$0+D$(PSW PREHEAT OVEN TO 375F. Combine chicken stock and clam juice in a small pan or pot. Cover and bring to a boil over high heat. In a Dutch oven or paella pan heat the oil over medium heat, add the sausages and saute to render some of their fat, about 5 to 10 minutes. Pour off all but 2 tablespoons fat and return pan to stove. Add the diced onions to the sausages and saute, without browning or coloring, until translucent, about 5 minutes. Add the rice and toss to coat with the fat. Add the stock mixture, jalapeno peppers, curry, saffron, coriander, fennel and cumin. (If using dried dill, add it now. ) Place the chicken, skin-side up, on top of the rice. Cover the casserole and bake. After 15 minutes, add the coconut milk or extra stock, the shrimp, the clams and mussels and return to oven, covered. Bake for another 15 minutes or until the rice is tender and the shells have opened. Sprinkle with the fresh dill. Arrange on a platter or serve from the pan. Offer Indian condiments such as lemon pickle, garlic pickle or papaya chutney. Servings: 4 *=+ SKEWERS* SKEWERS: * Core, seed, and mince jalapeno pepper ** Peel and devein shrimp *** Bone and skin chicken breast and cut into 12 (1/2 inch) strips **** Peel, core and seed tomatoes and cut into 1 inch chunks 1. Combine jalapeno, minced shallot, parsley, lemon rind, and half of the garlic to make a fine paste. Place in a bowl with the shrimp and chicken and lemon juice. Toss to coat. Marinate, covered, for at least 1 hour. Heat the oil in a 2 quart pot. Add the sliced scallion, remaining garlic, chili pepper, basil and mint. Cook for 2 minutes. Add the tomatoes, cover the pot, and cook for 10 minutes. Keep warm. Heat a broiler or grill to hot. Wrap a strip of chicken around the outside of a shrimp. Stick a skewer through them both so both are secure. Wrap the remaining chicken and shrimp the same way, putting 3 wrapped shrimp on each of 4 skewers. Grill or broil for 2 minutes a side. Slide chicken and shrimp onto plates, and serve with wild rice and stewed tomatoes. WILD RICE: 5. Heat the oil in a 2 quart pot. Add the onion, celery, garlic and pepper. Cook for 2 minutes, until lightly browned and soft. Add the rice, bay leaf, pine nuts and stock. Bring to a boil, cover, and lower the heat so the liquid simmers. Continue cooking for 55 minutes. Uncover and cook until all the liquid has been absorbed. Discard the bay leaf. Per serving: 351 calories, 9. 3 g fat (23%), 34 g protein, 179 mg sodium, 139 mg cholesterol, 5. 3 g dietary fiber. From Prevention Magazine, March 1988, as given to them by: The Four Seasons, New York City, Seppi Renggli, Exec. Chef. Posted by: Sheila Exner, January 1992 L$ RP D$4QRPS "This recipe was loosely inspired by a dish at the retaurant Al Forno in Providence, R. Curry powder, cilantro and scotch bonnet chilies lend the chowder a West Indian accent. (Scotch bonnet are the world's hottest chilies -- look for them at Caribbean markets. Or substitute a milder chili, such as serrano or jalapeno. ) Be sure to use unsweetened coconut milk, which can be found canned in Indian, Southeast Asian, and Hispanic markets. " Peel and devein the shrimp and cut into 1 inch pieces. Remove the crescent-shaped muscle on the side of the scallops. Cut large scallops in quarters, medium size ones in half, so that all are the same size. Mince the chili, shallots, garlic, scallions and ginger. Core, seed, and dice the peppers. Melt the butter in a large saucepan. Cook the minced and diced vegetables over medium heat for 3 to 4 minutes, or until soft but not browned. Add the curry powder and cook for 1 minute until fragrant. Add the fish stock and coconut milk and gently simmer for 5 minutes. Just before serving, add the shrimp and scallops. Gently simmer for 2 to 3 minutes until the shellfish is firm. Correct the seasoning, adding salt, pepper and curry powder to taste. To serve, ladle the chowder into bowls and garnish each with chopped cilantro. Serves 8 to 10. [Steven Raichlen; The Baltimore Sun, Sept 22, 1991] Posted by Fred Peters. In large bowl, stir together Muenster cheese, shrimp, onion, salt, pepper and eggs; set aside. Unroll cresent roll dough onto lightly floured surface. Pinch together perforations on both sides of dough. Fold in half crosswise and with a lightly floured rolling pin, roll out to 14x9 inch rectangle. Brush with butter. Spread cheese-shrimp mixture in a 2 inch strip along 1 long edge of dough; roll up as a jelly roll. Firmly pinch seam and ends together, then moisten slightly with water and smooth lightly with dull edge of knife to seal dough well. Lift roll onto ungreased cookie sheet. Brush with egg-yok mixture. Bake in preheated oven 400 F for 25 minutes or until grolden brown. Cool on rack 20 minutes. With sharp knife, cut in 1/2 inch slices. Makes 28. Salt, freshly ground black pepper Pour clam broth and 3 cups water into a large saucepan or pot. Add shrimps, diced onion, celery and 1 tsp. salt. Slowly bring to a boil. When liquid boils, remove pan from flame. Let shrimps remain in pan 10 minutes. With a slotted spoon or skimmer, lift shrimps from pan, leaving vegetables and liquid. As soon as shrimps are cool enough to handle, peel them and remove back veins. Return shrimp shells to pan and simmer until stock is reduced to approximately 3 cups. Strain stock; if necessary, add water to make 3 cups liquid. In another saucepan, melt butter and saute minced onion, garlic, parsley and bay leaf until onion is yellow. Stir in chili powder, paprika, cumin and oregano; stir in flour. Slowly add strained shrimp stock. Bring to a boil; reduce flame and simmer 10 minutes. Season with salt and a generous dash of black pepper. Add shrimps and simmer until they are heated through. Serve with rice. Serves 6 From: Barbara McNab New Jersey Quarter Horse Association Champion Recipes Shared By: Pat Stockett I+l$(+L$ EA +T$(J D$$RP T$09D$\t# D$\VQP 7G9|$\ PREHEAT THE OVEN TO 375F. Parboil the shrimp in the boiling salted water for 2 minutes. Drain the shrimp well and reserve. Toss the crumbs with the parsley, chives, tarragon, marjoram, chervil, garlic and shallots. Add the butter, lemon juice, sherry, salt and pepper. Cream the mixture well, until it forms a fairly smooth paste. Arrange the shrimp in a well-buttered 1-quart au gratin pan or shallow casserole. Spread the crumb mixture on top as evenly as possible. Bake uncovered for about 25 minutes, until bubbly and lightly browned. Serve with a tartly dressed crisp green salad. D$4QRP D$ RQP T$(PQRS F|_^[ Place the chilies, garlic and shrimp paste in a mortar and mash with a pestle until the garlic is crushed and combined with the other ingredients. Add the fish sauce, lime juice and sugar; gently mash together. Alternatively, use a blender. Add the whole dried shrimp and combine. Remove to a serving bowl and allow the shrimp to soak in the sauce for about 15 minutes. Serve as a dip for the raw or steamed vegetables. From: Thailand The Beautiful Cookbook. Typed by Syd Bigger. Unlike some other kinds of sambal, this one doesn't keep, so make it in small quantities-just enough for one meal. It is very hot. Boil the chillis for 6 minutes, seed them, and cut them up small. Then pound them together with the shallot, garlic, and grilled terasi. Season with salt, sugar if desired, and lime juice. Pound finely the chilli, onion and shrimp paste with salt to taste. Add lemon juice and blend well. Place in a bowl. This sambal is well known throughout the archipelago. However I recommend it only for addicts. If you want to make Indonesian newcomers feel at home, serve it with vegetables, plain boiled rice and with a grill. Anchovy fillets, about 2 pieces, may be substituted for shrimp paste if you wish. PLACE THE SHRIMP, celery, cucumber, dill and shallots in a large mixing bowl. Whisk together the rest of the ingredients except the salt, and pour the dressing over the shrimp. Toss well. Taste the salad and add salt, if needed. Toss well again. If the salad seems dry, add an extra tablespoon or 2 of sour cream. Cover the bowl and chill it for several hours. Mound the salad on crisp lettuce leaves or spoon it into hollowed-out tomatoes. Makes 4 to 6 servings Combine all ingredients and mix until smooth. NOTE: Fresh jalapenos are preferred; if you have to use pickled ones, rinse as much vinegar from them as possible. Melt the butter in a 4-quart saucepan over high heat. Add the onions, bell peppers and celery; saute about 2 minutes, stirring occasionally. Add the tomatoes, tomato sauce, jalapenos, bay leaves, ground peppers and garlic; stir well. Continue cooking about 3 minutes, stirring often and scraping the pan bottom well. Stir in the stock, sugar and salt and bring to a boil. Reduce heat and simmer until flavors are married, about 20 minutes, stirring often and scraping pan bottom as needed. (If mixture scorches, quit stirring and pour mixture into a clean pot, leaving the scorched ingredients in the first pan. ) Add the shrimp to the hot (or reheated) sauce and stir. Turn heat up to high, cover pan, and bring mixture to a boil. Remove from heat. Let sit covered for 10 minutes. (Meanwhile, heat the serving plates in a 250F oven. ) Stir, remove bay leaves, and serve immediately. To serve, mound 1/2 cup rice in the center of each heated serving plate; then pour about 1/2 cup sauce around the rice and arrange about 8 shrimp on top of the sauce. LAGNIAPPE: "Piquant" to a Cajun means "it's hot and 'hurts like a sticker in your tongue. '" If you want less "piquant," reduce the jalapeno peppers by half. Sauce Piquant is enjoyed with such gusto in Louisiana that the town of Raceland has a Sauce Piquant Festival every year dedicated to nothing but fish, meat, fowl and seafood made with variations of this sauce. L$(UPQS A basic "shrimp scampi"-type recipe. Vary this recipe by adding fresh herbs (rosemary, tarragon, oregano) or vegetables (snow peas, red peppers, tomatoes, sun-dried tomatoes). I suggest serving it over linguine. PEEL AND DEVEIN the shrimp. Heat the olive oil in a saute pan. Add the garlic and saute 1 minute. Add the shrimp and saute just until they turn pink. Add the wine and cook until it begins to simmer. Sprinkle with parsley and stir in the salt and pepper. Cabbage and Shrimp Soup Combine cabbage with water, celery, and salt in saucepan. Bring to a boil. Cover and cook over low heat for 10 minutes, or until cabbage is tender but still crisp. Ladle, evenly divided into soup bowls. Sprinkle each portion with one ounce chopped scallions. Place one ounce shrimp in each bowl. Makes 4 servings. * Shrimp can be fresh or frozen. Shell and devein if needed. ** Pickled Jalapeno Pepper should be rinsed, seeded, and finely chopped. *** Pumpkin seeds should be the toasted, salted seeds and should be ~------------------------------------------------------------------------- Thaw shrimp if frozen. In a large skillet, cook the onion and garlic in oil until tender but not brown; stir in the flour. Add the UNDRAINED tomatoes, chopped jalapeno pepper, coriander, salt, bouillon granules, and sugar. Cook and stir until thickened and bubbly. Stir in the shrimp. Cover and simmer for about 10 minutes or until the shrimp are done, stirring frequently. Stir in the pumpkin seeds and lime juice, heat through. Serve over hot cooked rice. 9t$Hu 9|$Lt D$X+D$PPWV Toss shrimp with salt, add wine and marinate 20 minute to several hours. Drain shrimp and reserve marinade. Heat wok on high heat, add oil. Add ginger, stir-fry until fragrant and add shrimp. Stir-fry until shrimp are opaque, 2 to 4 minutes depending on size. Add snow peas and wter chestnuts; stir-fry until just heated through. Add reserved marinade, soy sauce and cornstarch mixture. Bring to boil and cook until sauce thickens. Serve immediately. SET A LARGE, HEAVY POT or Dutch oven on the stove over low heat and cook the bacon, stirring, for 2 minutes without browning. Add the white wine, increase heat to high, bring to a boil and cook 1 minute to burn off the alcohol. Add the chicken, shrimp, broth, garlic, onions, celery seed and aniseed and decrease heat to medium. If using dried tarragon, add it now. Cover and cook 3 minutes. Add the broccoli and milk and cook, uncovered, another 2 minutes. Taste the soup for salt and pepper and add as desired. To serve, use a slotted spoon to transfer the bacon, chicken, shrimp and broccoli to soup bowls. Return the broth to a boil and add the butter. Turn off heat and add the chopped fresh tarragon leaves. Serve the soup in a tureen and ladle it into the garnished bowls at the table. Make noodles, cutting much broader than for soup. Cook in boiling salted water about 10 minutes. Drain. Melt the butter and add the noodles and fry until light brown. Beat the eggs, adding seasoning to taste, and stir into the noodles. Cook until eggs are set. Serve at once. Cut the eggplant into thin 1-1/2-inch by 3-inch slices. Do not peel them. For the batter mix the flour, water, and salt together in a small bowl, then strain through a fine sieve. Let rest for about 20 minutes. For the sauce, heat a wok or large frying-pan until hot and add the 1 tablespoon of oil. Put in the scallions, ginger, and chili bean sauce and stir-fry for 30 seconds. Then add the stock, rice wine, vinegar, tomato paste, sugar, and soy sauce and continue to cook for 1 minute. Thicken the sauce with the blended cornstarch and cook another minute. Set aside. Heat the oil in a deep-fat fryer or large wok until quite hot. Dip the slices of eggplant into the batter, let the excess batter drip off, then deep-fry. You may have to do this in several batches. Remove from the oil with a slotted spoon and drain well on paper towel. Arrange the eggplant slices on a serving platter, pour the sauce over and serve. Cube the tofu. Wash vegetables. Heat oil in a wok & fry the bean curd for 2 minutes. Remove & drain. Add more oil if necessary & stir fry the vegetables & red chilies for 2 minutes. Add soy sauce, sherry & yellow bean paste. Mix well, add the bean curd & stir together for 2 minutes. Sprinkle on the sesame oil & serve with rice. Heat oven to 325 degrees. Beat flour, sugar, shortening, milk, baking powder, salt and almond extract in large bowl on medium speed, scraping bowl constantly, until blended, 30 seconds. Beat on high speed, scraping bowl occasionally, 2 minutes. Beat in egg whites on high speed, scraping bowl occasionally, 2 minutes. Bake and cool layers as directed. CUT THE BEAN CURD into 2-by-1/2-inch squares. Heat 3 tablespoons of oil in a large frying pan or wok. When the oil is hot, fry the bean curd on each side until it is golden brown. You may have to do this in several batches. Drain each cooked batch on paper towels. Drain the oil and wipe the wok clean. Reheat the wok over moderate heat and add 1 tablespoon of oil. Then add the garlic and salt and stir-fry for 30 seconds. Add the mushrooms and the rest of the sauce ingredients. Cook over moderate heat for 5 minutes or until the mushrooms are cooked. Return the bean curd to the wok and once it is heated through, it is ready to be served. PLACE RICE, LIQUID, BUTTER and salt in a 2-to-3-quart saucepan. Bring to the boil; stir once or twice. Reduce heat, cover, and simmer 45-to-50 minutes, or until rice is tender and liquid is absorbed. Fluff with a fork. CRACK DRIED CHILES and shake out seeds. Remove and discard stems. Cover pods with warm water for 15 minutes or until soft. Drain well. Soak dried kaffir lime rind in warm water for 15 minutes or until soft. Do the same if using dried galangal. In an ungreased skillet over medium heat, toast coriander and cumin seeds for 3 minutes or until fragrant. When cool, in a spice mill, finely grind the coriander and cumin seeds; remove and set aside. In the spice mill, individually grind the reconstituted makrut rind, galangal, lemon grass and chilies into a fine powder. As each ingredient is done, remove and transfer it to a mini food processor or blender. Add the shallots, garlic, coriander roots, shrimp paste and reserved coriander mix to the processor or blender. Process or blend the mixture into a smooth paste. Pour the oil down through the feed tube while processing. Transfer mixture to a mortar and pound out any lumps into a smooth paste. Makes 1/3 Cup COMBINE THE LAMB with the garlic, onion, oregano, basil, rosemary, thyme, red pepper, lemon juice and salt and mix just until blended. Form the lamb into 12 meatballs. In a large skillet, heat the oil until hot and almost smoking. Add the meatballs and saute over medium-high heat until cooked through, about 3 minutes per side. Drain the lamb balls well. Combine the garlic, tomato, cucumber, mint, lemon juice and yogurt in a small bowl. Cut open 1 end of each warmed pita, fill with shredded lettuce and 3 meatballs. Spoon the sauce over the meatballs and serve. Spread strawberries over bottom of greased 8 or 9" square baking pan. Stir together flour, baking powder, and sugar in a bowl. Add egg, mix with fork until crumbly. Spread over berries. Dot with small pieces of butter or margarine. Bake at 375 F for 45-50 minutes. Serve warm with whipped cream, topping, or ice cream. NOTE: 4 cups frozen unsweetened berry slices may be used instead of fresh. Melt the butter and add the rice; brown it well without scorching it. Add the cardamom seeds, cloves, raisins, almonds, sugar, mace, salt and saffron. Stir in the pan for 1 minute. Cover with water, add the cinnamon and bring to a boil. Boil for 1 minute, then lower the heat to simmer very gently in the saucepan, covered. Cook until the rice is tender, adding water a little at a time should the liquid become absorbed before the rice is cooked. From How To Make Good Curries by Helen Lawson Copyright 1973 In hot oil, saute onions till limp. Add pepper, mushrooms, tofu, seeds water & herbs. Simmer till vegetables are limp. Serve over cooked rice. SEASON FLOUR WITH SALT AND PEPPER. Dredge cutlets in seasoned flour. Heat a heavy-bottomed skillet. Place butter in the skillet and when its foam has subsided, add the cutlets. Saute 1-to-2 minutes on each side (depending on thickness). Remove from pan and keep warm. To make a sauce, add 1 tablespoon fresh butter to the pan, then a squeeze of lemon juice. Reduce slightly, stirring, over high heat. Season to taste and pour over the cutlets. Sprinkle with parsley. MIX THE VINEGAR WITH THE MUSTARD, salt and pepper. Add the oil gradually, mixing vigorously by hand or electric blender. Makes 1 Cup TO PREPARE THE WILD RICE, wash it in a sieve under cold running water for 2 minutes. Put the rice in a heavy pan, add the boiling water, and the olive oil. Cover, and let the rice simmer about 55 minutes until it is cracked and puffy. Drain, and salt to taste. (Be sure to drain rice after soaking. Slow roasting results in tender, juicy pork. Turkey, lamb, beef or veal can be roasted similarly. PREHEAT OVEN TO 350F. Oil or butter pork all over. Season fatty outer layer with salt and pepper. Place pork on a roasting rack in a pan. Place pan in center of preheated oven and roast, uncovered. Roast for 30 minutes per pound or until the internal temperature at the thickest point reaches 155F. (NOTE: Trichinoisis is destroyed when the internal temperature reaches 139F for a period of 10 minutes. ) Remove from oven. Cover loosely with foil and allow to "rest" for at least 15 minutes before carving. Preheat oven to 350'F. Spray two 9x2" round cake pans with BAKER'S JOY. In large mixer bowl, combine all ingredients. Mix at low speed, scraping bowl, for 1 minute until blended. Mix at medium speed for 3 minutes, until smooth. Turn batter evenly into prepared cake pans. Bake at 350'F. for 30-33 minutes until toothpick inserted in center comes out clean. Cool on wire rack for 15 minutes. Release from pans; cool completely. To decorate, place on layer upside-down on large platter. With cake decorator tube or spoon, circle edge of cake layer with 1 cup whipped topping. Spread 1 cup cherry pie filling within center. Spread 1 cup whipped topping over filling. Top with second cake layer. Tube or spoon remaining whipped topping around outer edge. Spread center with remaining cherry filling. Chill at least 1 hour before serving. Leftovers must be covered and refrigerated. Shared by Al Feyen Preheat oven to 350 degrees. Melt Velveeta in heavy pan over low heat, stirring. Add Mayonnaise and potatoes to cheese and mix well. Put into a 9 X 13 inch shallow baking dish and top with bacon. Bake, uncovered for 35-40 min. until bubbly and golden brown. I double this recipe and increase cooking time to 1 hour. --- ( Mix 1 pkg cake mix (dry), 1/2 c. chopped nuts, 1/3 c. oleo and 1/2 c. of the milk. spread in greased and floured 13 X 9 pan and bake at 350 until top is slightly dry. (15-20 minutes) Remove from oven and pat down with back of spoon and set aside. Melt caramels and 1/2 c. of milk in microwave. Pour over baked layer. Sprinkle the chocolate chips over the top and mix remaining cake mix, 1/2 c nuts, 1/3 c. oleo and the remaining milk. Drop by teaspoonfuls onto chocolate chips spreading evenly. Sprinkle with coconut and bake until cake portion is slightly dry to the touch, 25-30 minutes. chill until firm and cut into bars. Sift flour into a bowl. Make a well in center and add egg. Gradually stir in milk and beat well until smooth. Stir in cold water and beat well. Pour batter into a pitcher. Heat a little oil in a small skillet and pour off excess. Pour a little batter into skillet, swirling skillet to spread batter evenly over bottom to make a thin coating. Sook until underside is golden, then turn pancake out of pan (do not cook other side). Repeat with remaining batter, adding more oil pan each time, to make 8 pancakes. Heat 2 tablespoons oil in a saucepan. Add onion, ground beef, carrots, parsnip and curry powder. Cook gently 5 minutes, stirring constantly. Add tomato paste and mix well. Blend cornstarch with a little stock. Add remaining stock to ground beef mixture and bring to a boil. Add cornstarch mixture and cook 2 minutes, stirring constantly. Simmer mixture 10 minutes. Lay pancakes, cooked-sides up, on a flat surface. Spread filling in a 2" horizontal lines across center to within 1-1/2" of side edges. Fold these side edges over mixture and then fold remaining top and bottom edges over to cover filling. Brush with egg and fold pancakes in half. Chill 1 hour. Half fill a deep fat fryer or saucepan with oil; heat to 350'F. (175'C. ) or until a 1/2" bread cube browns in 40 seconds. Fry folded pancakes, 4 at a time, 2-3 minutes or until golden brown and heated through. Drain on paper towels. Garnish with carrot strip, if desired, and serve hot. LSVWU In a medium saucepan, combine the water, ketchup, sugar, cilantro, cornstarch, and seasonings. Bring to a boil, reduce the heat and simmer, uncovered, for 5 minutes. Cool for 10 minutes and blend in the peanut butter and green onions. Toss the sauce with the hot linguine and red cabbage. PRESENTATION: Garnish with green onion curls. Serve with a marinated cucumber salad. In this popular Cantonese teahouse specialty, the rice noodles are permeated with an aromatic infusion of curry spices and herbs, seasonings borrowed from Indian and Malay cooking-- both cuisines are indigenous to Singapore. Cover mushrooms with warm water. When soft and pliable, remove and squeeze dry. Cut off and discard stems. Cut caps into thin slices. Bring a large pot of water to a boil. Add noodles; using chopsticks, stir and loosen noodles. When soft and pliable, about 30 seconds, drain them into a colander. Cover and let cool. Preheat wok until hot. Add 2 tablespoons of the oil, 1 slice of the ginger, the chicken, shrimp and pork; stir-fry until shrimp and chicken feel firm to the touch, about 1 minute. Remove and set aside. Pick out and discard ginger. To hot wok add remaining oil, ginger and salt, crushing ginger against sides of wok. When oil is hot, toss in onions, celery, snow peas, mushrooms, bell pepper and green onion; stir- fry until tender and crisp (1 to 2 minutes). Push vegetables to side of wok. Add curry powder to center of wok and lightly saute for 10 seconds. Then add sugar, soy sauce and chicken stock. Add noodles; combine,with vegetables by using chopsticks, to lift, shake and separate strands of noodles, until they are evenly coated with sauce, moist but not wet and begin to cling to each other. (Add more chicken stock if noodles seem too dry). Return meat mix mixture, taste for seasoning. Toss to heat through. PER SERVING: 665 calories, 46 g protein, 61 g carbohydrate, 26 g fat (7 g saturated&4, 151 mg cholesterol, 146 mg sodium, 5 g fiber. Joyce Jue writing in the San Francisco Chronicle, 8/7/91. Soak the rice noodles in a bowl of warm water for 25 minutes. Drain in a colander or sieve. (If you are using dried egg noodles, cook them for 3 to 5 minutes in boiling water, drain, and immerse them in cold water until required. ) Wash and finely shred the white part of the leeks. Finely shred the carrots, peppers, scallions and chili. In a small bowl, combine the eggs with the sesame oil and salt. Heat a wok or large pan over a high heat and add the oil. When almost smoking, add the carrots, leeks, scallions and salt and stir-fry for a few seconds. Add the peppers and stir-fry for about 1 minute. Put in the curry sauce ingredients and the drained noodles. Stir-fry the mixture for about 5 minutes until well mixed and heated through. Then add the egg mixture blending thoroughly. Stir-fry for 1 further minute. Serve at once, garnished with fresh coriander. Preheat Sizzling Skillet in microwave oven at high for about 6 1/2 minutes. Place butter on preheated skillet to melt. Spread evenly across surface. Place steak on skillet. Microwave at high for 4 minutes turn steak over. Microwave until medium-rare doneness,3 to 4 minutes longer. Serve with one of the sauces. Serves 4 to 5. Brown one pound of pork shoulder cut in 1/2 inch chunks in one skillet and 1 pound of beef flank cut in 1/2 inch chunks in another, (about 20 min. on each) ADD 1/2 tsp of cumin to both skillets. Toss all vegetables into one large pot. Add eight ounces of diced green chili peppers and 12 ounces of green chili salsa with two teaspoons of tabasco sauce and one teaspoon of Oregano. Make a Hot paste with two Tbs of mild red chili powder and one Tbs of hot red chili powder mixed together in a cup of water. Toss into pot with vegies and cook for 20 minutes. Drain grease from meat and add to pot and continue cooking for 1 1/2 hrs. If mixture is thick add beer to thin. Let cool for 5 minutes before serving. This tastes better each time you heat it. SVWUj \$$j(j Grated Parmesan cheese Sort, rinse and soak beans by preferred method (described below). To maintain color integrity, soak white and colored beans separately. Drain. Cook onion, celery, carrot, green pepper, parsley and garlic in butter until soft. Combine cooked vegetables with soup mix, 2 quarts water, bay leaf, fines herbes and soaked beans. Simmer, covered, about 1 hour to desired tenderness. Add tomatoes. Serve hot, sprinkled with cheese. Makes 1 gallon or about 16 1-cup servings. Posted by Shelley Rodgers. Courtesy of Fred Peters. At least 3 hours before grilling the meat, trim it to remove all fat and gristle. For skirt steak, use a flat metal pounder to tenderize. {This is needed because of the short marinading time. } Put the meat in a shallow glass dish or plastic bag. Combine the marinade ingredients. Marinate for about 3 hours in refrigerator. About 45 minutes before serving, clean the grill surface and rub it with an oil dampened cloth. Preheat the grill for about 30 minutes. Remove the meat from the marinade. Sprinkle the meat and salt and pepper and place it on the grill. Baste with marinade, grill, then turn, baste again and grill until medium rare, about 5-6 minutes in all, or until desired doneness. Remove, cover with foil and keep warm. Heat 2 TBSP oil in a cast-iron skillet over medium-high heat. Add the onions and cook until browned, but still crisp. Remove and add bell peppers. Saute about 2 minutes and add onions. Remove the skillet from the heat. Preheat the oven to 450 degrees F. Wrap the tortillas or pita breads in foil and heat until warm, 8-10 minutes. {Or zap 'em in a microwave for 15 to 25 seconds per tortilla, depending on your microwaves strength. Or grill 'em on the coals for a few seconds, or in another cast iron skillet for a few seconds. } Cut the beef across the grain into strips about 1/4 inch thick. Reserve all the juices. Put the skillet back on high heat long enough to get hot, then add the meat. It will sizzle. Turn immediately, then put the onions and peppers on top. Pour the reserved juices on top to create a sizzle. (For an even more dramatic sizzle, you can drizzle the meat and onions with 2 TBSP oil instead of the reserved juices. ) Carry the skillet immediately to the table. Sqeeze lime juice on top. To serve, use tortillas to enclose meat strips, peppers, onions, pico de gallo, guacamole, and sour cream. L$,PQ f@f)FB Heat oil in skillet and brown round steak. Transfer to crock pot or large kettle. Stir in tomato sauce, chili powder, paprika, brown sugar, salt, vinegar, corn syrup, carrots, onions, green pepper and pineapple. Cover and simmer for 6 hours or until meat is tender. Serve in individual bowls or hollowed-out rounds of bread. Creme de Colorado Cookbook (1987) From the collection of Jim Vorheis Melt butter in skillet; add sugar, salt, eggs and dates. Cook over moderate heat; stir continuously after mixture starts to boil, about 5 minutes or until mixture rolls from pan. Remove from heat and add Rice Krispies and nuts. Put on cookie sheet until cool enough to handle. Form into 2 rolls; roll in confectioners' sugar and coconut and slice. Yield: 3 dozen. Melt butter in skillet; add dates. In a bowl, beat eggs; add sugar, salt and vanilla. Pour over dates and butter; cook for 3 minutes. Add nuts. Remove from heat and pour over Rice Krispies; mix well. Drop by teaspoonfuls onto coconut and form into balls. Yield: 3 dozen. Sift together dry ingredients. Combine eggs, buttermilk, and water. slowly stir into cornmeal mixture just until dry ingredients are moistened. Melt shortening in a 9 inch cast-iron skillet in a 400 degree oven until very hot. Pour batter into hot skillet. Bake at 425 for 35 minutes or until lightly browned. A Heavy 9 or 10 inch skillet * I used a 9 inch cake pan and melted the butter in the oven * Vary this recipe, which conventionally calls for canned pineapple, by using canned or frozen raspberries, peaches, or apricots. The last two require only 1/2 cup of sugar. Fresh fruit - peaches, cherries, apples, etc. - may require more than 1 cup, depending on the acidity of the fruit. Preheat the oven to 350. Melt in a skillet: Fold in the sugar, 1 tablespoon at a time; then fold in the yolk mixture, and finally the sifted flour, 1/4 cup at a time. Bake the cake about 30 minutes. Immediately upon removal from the oven, reverse the cake on a serving plate. Allow the cake to remain over the cake to let the brown sugar mixture coat the cake. Remove the pan and serve upside down, after sprinkling the fruit with: (Brandy or rum) * I didn't do this, but yum yum yum! * The cake may be garnished with: (Whipped cream or a dessert sauce) *Good Heavens, why? * For individual servings, try this method: Put butter, sugar and fruit in base of custard cups, run batter given above on ^ +|$4+\$8 +\$ j \$,+|$ T$(PR Melt butter and brown sugar in pan on stove. Pour into iron skillet. Arrange drained pineapple slices on bottom. Combine cake package mix ingredients according to package directions. Pour batter on top of pineapple in skillet. Bake according to package directions, about 20 to 25 minutes. Do not overbake. When done, remove from oven. Loosen cake around edges; turn out onto serving plate immediately. May be served with whipping cream, if desired. Note: If you do not have an iron skillet, use any frypan. Cover handle completelywith foil to prevent heat damage. x@_^[ L$$+L$ L$(+L$ +|$ ]O y@_^[ p@]_^[ *Note-- Lemon juice may be substituted for part of the white vinegar. Peel potatoes, boil, then mash. Let cool. In blender or food processor, process the garlic with a bit of the oil til almost paste-like. Transfer to electric mixer bowl. Add potatoes, beating until mixture resembles a paste. Gradually add remaining olive oil and vinegar/lemon juice, beating thoroughly until well absorbed. Add salt, taste for seasoning, and beat until the sauce is very thick and smooth, adding more vinegar if necessary. Cover and refrigerate until ready to serve. This makes enough Skordalia for several meals. Skordalia is a tasty side dish. It can also be used as a relish. Keep it refrigerated. Boil the unpeeled potatoes in water (salted if required, but not necessary). Crush the garlic into a mixing bowl. Peel the potatoes, and add them to the bowl whilst they are still hot. Add a pinch of salt. Mix the garlic and potato mixture to a pulp; using a food processor or mixer. Alternately, add the lemon juice and olive oil gradually, until all the ingredients are blended into a smooth mixture. Put the mixture into a bowl, garnish with parsley, olives and the slices of lemon. Notes: The amount of garlic can be varied according to taste; like this it has a strong flavour. Skordalia can be surved as a cold side dish, with vegetables. Preheat the broiler. Line a broiler pan with foil. In a food processor, mince the garlic. Add the basil and thyme and mince. Add the lemon zest (if using), lemon juice and olive oil, and pulse until blended. Measure out 3 tablespoons of the vinaigrette to use as a basting mixture for the chicken. Place the chicken on the broiler pan and brush with 1 tablespoon of the reserved basting mixture. Broil the chicken 4 inches from the heat until it begins to brown, about 10 minutes. Meanwhile, slice the tomatoes crosswise. Place the tomatoes in a shallow bowl and pour the vinaigrette remaining in the food processor over them; set aside. Turn the chicken over and brush with the remaining 2 tablespoons reserved basting mixture. Broil 4 inches from the heat until the chicken is cooked through and browned on the second side, about 6 minutes. To serve, slice the chicken across the grain on the diagonal. Serve with the sliced tomatoes and spoon some of the excess vinaigrette on top. Do-Ahead: The vinaigrette can be made well in advance and the chicken can be broiled ahead and served at room temperature or chilled. Makes 4 servings Info: posted by Perry Lowell, April 1993 from Good Food magazine, September 1987 This recipe gets 30% or less of its calories from fat. Not a low sodium recipe (although eliminating added salt will substantially reduce sodium content). Makes 2 servings. Heat olive oil in large non-stick skillet over medium-high heat. Add onions and garlic; cook, stirring occasionally, until onions are softened, about 3 minutes. Stir in eggplant, bell peppers, zucchini, chicken broth, and 1 Tablespoon vinegar. Cook, stirring occasionally, over medium heat until softened, about 5 minutes. Stir in tomatoes, currants, capers, and 1/4 teaspoon each salt and pepper; cook about 5 minutes longer. Set caponata aside. Heat vegetable oil in medium nonstick skillet over medium heat. Sprinkle chicken lightly with salt, then coat lightly with flour. Add to oil and cook, turning once, just until cooked through, 4-5 minutes each side. Stir remaining 1 teaspoon vinegar and the thyme into caponata and gently heat just until hot. Slice chicken diagonally into 3/4-inch thick strips. Spoon caponata onto serving plates and top with chicken strips. Serve hot. Nutrition Information per Serving: 351 calories 32 g protein 31 g carbohydrates 11 g fat (28% of calories) 544 mg sodium Sift flour in mixing bowl. Add salt, and mix in shortening. Add water, a small amount at a time, until dough is soft but not sticky; knead well. Roll very thin. Flour well while rolling. Cut in squares. Cook 15 minutes in chicken or beef broth. This is a favorite recipe used by Pocomoke Ladies Fire Auxiliary with baked chicken. Mary Wooster. "Once Upon A Table" Soroptimist International of Pocomoke City MD Roy North Beach Maryland 02/12 07:12 pm Prepare tofu and set aside. In a large skillet, saute the onion and peppers in 3 tablespoons oil until just tender. Add tomato sauce, chili powder, salt, pepper, oregano, soy sauce, mustard and sugar. Stir and simmer for 20 ~25 minutes. Heat the other 3 tablespoons oil in a heavy skillet and add tofu and worcestershire sauce. Stir until tofu is nicely browned and worcestershire sauce is absorbed. Add tomato sauce mixture and simmer another 5 minutes. Serve over sandwich buns with plenty of green salad. Hope you enjoy this, Al. It makes PLENTY so there will be gobs of leftovers for you. UQSVW Saute onion & garlic in oil till transluscent. Add pepper, mushrooms, carrot & parsley. Stir fry briefly & add tofu, tamari & tomato sauce. Cook till well heated through. Stuff into pita bread & serve. Wassermann, "Simply Vegan" Combine all ingredinets in a small bowl until well blended. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Sloppy Joe Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 3 T) of mix. Sloppy Joes: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excesss grease. Add sesoning mix, 1/2 cup water, 1 (8 oz) can of tomato sauce and bring to a boil. Reduce heat and simmer 10 minutes, stirring occasionally. Serve over toasted hamburger buns. Makes 6 servings Saute the onions, green pepper, jalapeno, and garlic in oil until the onions are translucent. Add the beef and cook, stirring all the time to season evenly. Add the ketchup and tomatoes and cook, uncovered, over low heat until reduced to a thick sauce. Serve on toasted buns. Heat oil in a large skillet & saute garlic, onion, pepper & TVP. In a bowl, mix tomato paste with water, oregano, ketchup, cayenne, worcestershire sauce & honey is using. Stir into skillet. Bring to a boil & add salt if desired. The sauce should be thick but spreadable. If desired, toast rolls. Spoon the sauce over the bottom half of the roll, pile on the lettuce & top with remaining roll half. V,QRSWj * Use one of the following recipe soup mixes: Onion, Onion-Mushroom, Beefy-Mushroom, or Beefy Onion. +++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ In large skillet, brown ground beef over medium-high heat; drain. Stir in remaining ingredients. Simmer, stirring occasionally, 10 minutes. Serve, if desired, over toasted hamburger buns. MICORWAVE DIRECTIONS: In a 2-quart casserole, heat ground beef, uncovered, at HIGH (Full Power) for 7 minutes. Drain. Stir in remaining ingredients. Heat covered, stirring occasionally, 4 minutes or until headed through. Let stand, covered, for 5 minutes. Serve as above. Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. x@]_^[ Stir baking powder, dry milk and salt into the sifted flour. Sift all dry ingredients together until well mixed. Cut or mix fat into flour mixture utnil all particles are thouroughly coated and mixture esembels coarse cornmeal. Sotre mix in a jar or can with a tight lid. It can be measured into 2 cup amounts and put in plastic bags or jarsd where it will be ready for use. It may be stored at room temperature for 6 weeks. Vary the liquids: dry milk solids are already in the mix so more milk is not need. You can use fruit juice, water or meat broth for the liquid called for in a recipe. The recipes in this Pick-A-pocket book were writted for commercial packaged baking mix which has no milk so it is the liquid called for in recipes. This mix is a perfect substitte. Just use water where it calls for milk. (written out of my cookbook) Basic biscuits: 2 cups mix, 1/2 cup water. Add water to mix and stir 20-25 times. Turn out onto a lightly floured surface and knead 10-15 times. Roll to 1/2" thickness and cut with a knife to pockets shapes or use biscuit cutter to make circles. Place in preheated sm and bake 5 minutes or until golden brown. Sausage biscuits: 2 1/4 cups packaged biscuit baking mix(milk), 8 links sausages cooked. Prepare biscuits according to package directions for rolled biscuits. Knead dough, roll out on floured surface and cut 8 circles with a biscuit cutter. Lay one sausage in center of each and wrap dough around, pinching to seal. Sausages will stick out the ends. Bake 5 minutes or until golden brown. Jelly biscuits: flatten unbaked biscuits with heel of your hand. Place 1/2 teaspoon jelly or preserves in center. Fold over and pinch edges together to seal. Bake 5 minutes or till golden. Pimento cheese bread: 2 cups packaged biscuit baking mix, 1 egg, beaten; 1/2 cup grated cheddar; 2/3 cup milk; 2 tablespoon drained dice pimento (optional) Mix all ingredients together until soft dough forms. Spoon into pockets. Bake 10 minutes or until golden. t$8Uj The following recipes are additional spreads that can be used in place of butter on the outside of bread/dough when making pockets. Mayo Spread: 1/4 cup real Mayonnaise; 1/4 tsp. onion powder; 1/4 tsp. celery salt. Stir to combine. Enough for 8 slices of bread. Mayo spread will enhance the flavor of most foods except sweets. Especially good on sandwiches with eggs, cheese, ham and seafood or vegetable pockets. Curried Mayonnaise: 1/4 cup mayonnaise; 1 tsp. mild Indian curry powder. Stir to combine - enough for 8 slices of bread. Curry is a nice flavor accompaniment with beef, chicken, lamb, shrimp and vegetables. Maple butter: 1/4 soft butter or margarine; 1/2 tsp. maple flavoring. Stir to combine. Enough for 8 slices. Use maple butter for pockets. Use with pork, ham or sweets. Vanilla butter: 1/4 soft butter or margarine; 1/2 tsp vanilla extract. Stir to combine - enough for 8 slices of bread. Vanilla butter enhances flavor and has an enticing aroma while cooking. Almond Butter: 1/4 soft butter or margarine; 1/4 tsp almond extract. Stir to combine - enough for 8 slices bread. Use with fruit pie filling or other sweets. Herbed butter: 1/4 cup soft butter or margarine; 1/4 tsp herbs (combine basil, thyme, rosemary and tarragon). Stir to combine. Spread on one side of 8 bread slices or other bread products used for pockets. This taste especially good with meats, cheese and vegetables. Garlic butter: 1/4 cup soft butter or margarine; 1 clove garlic, crushed. Stir to combine. Enough for 8 bread slices. Use with any eat or vegetable filling. Honey butter: 1/4 cup soft butter or margarine; 1 tblsp. honey. Stir to combine. This is enough to spread 8 slices of bread. Because the honey promotes browning, use this on pockets which only have to brown and heat through. If used on egg sandwiches,etc. the bread may over brown before the egg finishes cooking. Lemon butter: 1/4 cup soft butter or margarine; finely grated rind of 1 lemon (about 1/2tsp. Stir to combine. This is enough to spread 8 slices of bread. The fresh lemon brings out the flavor of fruit filling and seafood fillings. Beat all ingredients together. Spoon into preheated pockets until each level is full. Close and bake about 5 minutes or until cakes spring back when touched. Lift out and bake second batch. makes 12-16 cakes Strawberry shortcake: 2 1/3 cups packaged baking mix; 3 tablespoons sugar; 1/2 cup milk; 3 tablespoon margarine melted. Mix all ingredients together in bowl until a soft dough form. Divide dough evenly into ungreased pockets. Using a rubber spatula, quickly spread it into the corners. Close and bake five minutes or until golden brown. To serve: Slice hot shortcakes open with sharp knife. Lay just half in bottom of dessert dish and cover with sliced and sweetened strawberries. Top with other half a small spoon of berries and whipped cream. recipes makes 8 pockets. Pineapple inside out cakes: 4 slices canned pineapple (drained crushed may be substituted); 3 tablespoons brown sugar; 3 tablespoons melted butter; 8 slices white bread buttered one side. Drain pineapple slices and cut each in half. Combine butter and brown sugar in a small bowl. Lay 4 bread slices on grid, buttered side down. Spoon brown sugar mixture onto bread. Lay pineapple slices over pockets' indentations. Top with 4 remaining bread slices, buttered side up. Close lid and cook 5 minutes or until bread is golden brown. Cool slightly before serving. \$(Qh \$4SQj Servings: 6 Heat sandwich maker as directed. Brush margarine on top and bottom cooking surfaces of sandwich maker. Assemble cake sandwiches. For the chocolate chips and marshmallows, spread margarine on cake, then sprinkle with marshmallows and chocolate chips. For the large marshmallow with sugar and cinnamon, cut large marshmallow in half; dip into melted margarine. Place 1 half on each of two slices cake. Sprinkle with sugar and cinnamon. Top with remaining cake. Place cake sandwiches side by side on bottom cooking surface. Close lid; latch. Cook 2 to 3 minutes or until golden brown. * Cut spareribs across bone into 1-1/2 inch lengths. ~------------------------------------------------------------------------- Rinse and dry ribs; then cut apart. Heat about 3 cups oil in a wok. When very hot, add ribs in small batches and fry until brown and crispy, about 5 minutes. Remove and drain. Combine sugar, vinegar, salt and soy sauce. Remove oil from wok; return wok to stove and turn heat to high. When hot, add vinegar mixture. Cook, stirring, over high heat until syrupy. Add ribs; toss in the mixture until well coated. Serve warm or at room temperature. | 9h$t L$ RPQ D$0PV t$ VW Remove heads and tails from radishes; wash. Using bottom of heavy drinking glass, about 2" across base, hit radishes on side to crack them - not mash them - so dressing can get into flesh. Avoid rendering a crushing blow no matter how you feel that day. Sprinkle radishes all over with salt, put them in a bowl, and set aside for about 15 minutes at room temperature. Prepare dressing: Combine vinegar, sugar, thin soy sauce, peanut oil, sesame oil and fresh ginger juice. Double amount of vinegar for a sharper taste, if desired. Drain liquid from radishes (salt will have drawn off quite a bit of water); pour dressing over them; cover and refrigerate for 30 minutes. If you make this dish ahead of time, pour on dressing 30 minutes before serving. Immediately before serving, transfer radishes to serving dish; garnish with Chinese parsley and serve. Combine the 2 sugars, molasses, cream and coarsely chopped chocolate in a saucepan. Cook over a moderate heat, stirring until sugar and chocolate have melted. Continue cooking, WITHOUT STIRRING, until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball. Remove from heat, stir in butter and vanilla, cool slightly, then beat until fudge begins to harden. Pour onto a buttered platter and cut into squares before the fudge is completely hard. Makes about 1 1/4 lbs. A light fluffy biscuit surrounds Smithfield ham in these Colonial Appetizers. Dijon-style mustard (optional) Mix flour, salt, baking powder, and baking soda in a bowl. Cut in shortening with a pastry blender until fine crumbs form. Add buttermilk all at once and stir with a fork. Turn dough out onto a lightly floured board and knead twelve times. Form dough into a 12 inch square about 1/4 inch thick. Cut dough into 2 inch squares. Heat oven to 350 degrees. Divide ham onto top of 18 squares. Dot with Dijon-style mustard, if desired. Top ham layer with remaining biscuit squares. Pinch edges of each square together so that the biscuits stick together while baking. Place biscuits on ungreased baking sheet. Bake for 15 to 20 minutes until golden brown. t$\WU While you heat up the grill, place the wood chips in a bowl and cover with water. Soak for 25 minutes. Drain. Scatter the chips over the hot coals, and wait until they start smoking before cooking the burgers. Meanwhile, prepare the burgers according to their recipe, wrapping each one with a strip of bacon before grilling. Secure the ends of the bacon with a toothpick. To intensify the smoky flavor, cover the grill during cooking. A minute before the burgers are done, remove the toothpick and top each burger with a slice of cheese. Cook until the cheese melts. Spread the insides of the bun with mustard before serving. Per serving: 116 calories, 1 g carbohydrate, 8 g fat, 21 mg cholesterol, 359 mg sodium. t/9=t Trim excessive fat from brisket but not all, leave enough to keep moist. Massage seasoning onto all sides of meat. You do not need to bury the meat in the dry rub. Dry rub is not FROSTING. Just be sure to coat every inch evenly for maximum flavor. Place fat side up on racks in smoker. To keep brisket moist, fill two 16oz cans with water and put these on same rack between the brisket and the fire. Use apple or cherry wood for additional flavor. Note: Thermometer on top of smoker may read 325 but your brisket is really cooking at a lower tempature lower in the smoker. So don't worry about over cooking. When the thermometer indicates 325 that's what you want. You're probably really cooking about 250-275. If you want to be more exact you could buy an oven thermometer and place it on the racks where you're cooking but the glass may become smoked and hard to read. Cook in smoker for about 11 hours or until done. Check for doneness with fork. Meat should feel very tender. Upon slicing you will note a well defined ring of pink all the way around. This is the "smoke ring". Meat can be sliced as thin as you desire. It may slice easier if chilled overnight. From "The Savory Way" by Deborah Madison, Bantam. Blend the chiles and water together in a food processor or blender until smooth. Add the other ingredients and blend again. Taste and adjust the flavorings as desired. Serve salsa with beans, eggs or in soups. Makes 2 cups. Nutritional analysis per serving: 22. 7 calories; 0 grams total fat; (0 grams saturated fat); 0. 3 grams protein; 2. 1 grams carbohydrates; 0 milligrams cholesterol; 35. 7 milligrams sodium. Cook the rice in double its volume of fast boiling salted water. Refresh it and dress it with 3 tablespoons lemon juice, 1 tablespoon oil and plenty of salt and pepper. Stir in the nuts and 5-6 tablespoons chopped mint or watercress. (Watercress is good but mint is even better for this dish. ) Press the mixture firmly into a lightly oiled ring mould, cover and chill for a couple of hours or more. Close to serving time, halve the grapes and toss them in the juice of half a lemon plus scant 1 tablespoon oil. Add some mint or watercress sprigs. Skin, bone and flake the fish and mix it in gently. Unmould the ring of rice, put some of the fish and grape mixture into the centre and garnish with sprigs of mint or watercress. Serve the rest of the fish mixture in a separate bowl, and hand round the well-chilled yoghurt in a second bowl. D$(+nhPS Brown pork chops on both sides in a hot skillet. Place in an ungreased 9x9x2-inch square baking dish. Add 2 Tbsp butter to pan drippings and melt. Add celery, onion and parsley and saute 2 to 3 minutes or until slightly softened. Stir in walnuts. Add remaining Tbsp butter and melt, then stir in croutons, orange peel and pepper. Remove from heat. Remove and discard remaining peel from orange. Slice orange and set aside 4 large slices from middle of orange and chop the remaining into bite-size pieces. Add pieces of orange to dressing mixture. Place an orange slice over each pork chop then spoon dressing over pork chops. Place remaining orange slices on top. Cover with foil. Bake in preheated 350-degree oven for 30 minutes or until chops are fork tender. Menu suggestions: Steamed buttered broccoli and tossed green salad. BEAT TOGETHER CREAM CHEESE and butter until smooth and light. Beat in lemon zest and salt and pepper to taste. Stir in chives. Lay out 6 slices of the bread. Carefully spread with half the filling. Place the salmon, overlapping if necessary, in an even layer over the filling. Spread with the remaining filling and top with the remaining slices of bread. Trim off the crusts and cut the sandwiches into quarters. Rinse salmon slices in hot water, drain and dry. At end of each slice place 5 oysters then roll salmon over them. Arrange rolls on a shallow, greased baking pan. In a saucepan combine wine, stock, parsley, shallots, onion, peppercorns, garlic and cloves. Bring to a boil then simmer until sauce is reduced to 1/2 cup. Strain sauce into another pan then add cream or cream sauce and tomato paste. Bring this to a boil then remove from heat. Saute musroom caps in butter until done then place on each salmon roll. Pour sauce over salmon rolls, sprinkle with grated swiss cheese and broil until cheese melts. Serve immediately. Wash and trim the watercress. Pat it dry and chop it (you should have about 1 1/2 cups). Put the watercress in the bowl of an electric blender with the sour cream, lemon juice, Tabasco sauce, and salt and pepper. Turn the blender on high for several seconds, or until the mixture is very smooth. Serve the sauce over the trout. Garnish each serving with a lemon wedge and sprig of watercress. YIELD: 6 servings. (NASON'S NOTE: Try this sauce with leftover cooked and chilled East Lake "pink-meat" trout if smoked trout is not available. T$`PQ Any number of smoked fish can be used in this simple recipe. Instead of a large serving bowl, you can also chill it in small individual bowls or ramekins for an elegant first course, with thinly sliced French or black bread. Flake the tuna or mackerel and combine it with the cream cheese, mayonnaise and lemon juice in a food processor. Process until smooth and season to taste with salt and pepper. Transfer the mixture to a serving bowl and fold in the red onion. Cover and chill the pate until ready to serve. salt and freshly ground black pepper to taste Heat the bacon fat and butter in a stock pot over medium-high heat. Add the pumpkin and saute' for 15 minutes, stirring occasionally. Pour in the stock and simmer, covered, until the pumpkin is very tender, about 30 minutes. Remove from heat. Add the Marsala, thyme, salt, and pepper to taste. process the soup in batches in a blender until smooth. Return to the stock pot. Add the bacon. Simmer 10 minutes. Serve immediately, garnished with pumpkin seeds. Makes 6 portions. HBIQj L$ WQ Cook bacon crisp and crumble. Unroll dough and place in botton of greased 9x11x2 casserole. Sprinkle grated cheese and bacon over dough. Combine eggs, milk and onion. Pour over dough and sprinkle parsley on top Bake at 425 degrees F for 20 minutes. Yield 30 squares < Salt and pepper Fruitwood chips, soaked in water Cut chickens into quarters. Chop off backbones and flatten breasts with a smart blow from the flat of a cleaver or by pressing with the palm of your hand. Remove last joint from wings (wingtips). Cut several slits in the chicken legs. Squeeze juice from the lemon. Mince the parsley and tarragon together. Mix together the lemon juice, olive oil and the tarragon and parsley. Rub the mixture into the chicken. Cover and marinate. Recipe can be prepared to this point several hours ahead. Start the fire in the grill. Season the chicken pieces with salt and pepper. Put the dark meat chicken pieces on the grill about 6 inches from the coals and cook, turning with tongs every 5 minutes, about 25 minutes in all. After cooking dark meat for about 12 minutes, throw the soaked fruitwood chips onto the coals; add the chicken breast pieces, cover the grill, and let the smoke permeate the meat for at least 5 minutes. Remove the grill cover and continue cooking until the meat tests done, about 7 minutes more. There is no need to baste since the chicken skin has enough fat to self baste. Yield: 4 servings. [ The Best of COOKS Magazine; 1987 ] Posted by Fred Peters. Skin and clean the muskrat, remove fat, scent glands and white tissue inside each leg. Soak muskrat overnight in a weak brine solution of 1 Tbsp salt to 1 qt (Imperial qt = 5 cups) water. Drain, disjoint and cut up. Put flour, salt & paprika in a paper bag. Add muskrat pieces and shake until each piece is well coated. Melt fat in heavy fry pan, add the muskrat pieces and saute slowly until browned. When meat is browned, cover with onions, sprinkle with salt and pepper and pour the cream over. Cover fry pan and simmer for 1 hour. SERVES: 4 8 tVRUQP For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. [From "Larousse Traditional French Cooking. For snails a la Bourguignonne. Preparation time 15 minutes. For 100 fair-sized snails. Beat 100 g/4 oz (1 stick) softened butter with 75 g/3 oz (1/2 cup) finely chopped shallot, 2 garlic cloves, ground to a paste, and 30 ml/2 tbsp chopped fresh parsley. Add 25 g/1 oz (1 1/2 scant tbsp) salt and 5 ml/1 tsp pepper. L$LPQ Serves 6 to 8. There is a small membrane, known as an operculum, at the opening of each snail. Use a toothpick to remove this membrane and it will come off easily. Place the snails in a basin and rinse thoroughly with cold water. Drain and rinse once more in cold water that contains a generous amount of salt. Rinse once more in cold water before cooking. Add four quarts of cold water to a kettle and add the snails and about three tablespoons salt. Bring slowly to a boil and simmer six minutes, stirring occasionally. Meanwhile, place the garlic and one teaspoon of salt in a small, heavy bowl. Crush the garlic with a pestle or the back of a heavy spoon to make a paste. Add the oil, pepper (to taste), lemon juice, and six tablespoons cold water. Stir with a whisk to blend. Drain the snails and serve hot with the sauce cold. Note: To eat the snails, pull out the meat with a pick and dip them one at a time in the sauce. The whole snail may be eaten, although the most fastidious prefer to skip the soft after end of the meat, which is the digestive tract. CUT ACROSS THE STEM END of the peas and pull off the string that runs along the length of the pea. Bring a pot of water to a boil, add salt and the peas. Blanch until the peas turn bright green and are tender-crisp, after a minute or so. Taste to make sure--the time will depend on the type of pea and how mature it is. Scoop them out with a strainer and shake off as much excess water as possible. Put them in a bowl and toss with just enough oil to lightly coat, a teaspoon or so. Add the parsley or cilantro and serve. For a variation, make the recipe using peanut oil or a fine olive oil tossed with basil rather than cilantro. Mix cake as directed on package. Pour 1/2 of batter in 9 x 13" greased pan. Bake at 350 for 20 minutes. While cake is baking, melt caramels, butter and milk. Stir till smooth. Pour over cake that is baked. Dot with chocolate chips and nuts. Pour remaining batter on top and bake at 275 for 20 minutes and then at 350 for 10 minutes. Good when served with whipped cream. Melt the snicker bars and one stick of oleo in a double boiler and set aside. Cream sugar with the other stick of butter. Add eggs, then flour, soda and buttermilk. Add nuts and melted snicker bars with butter. Bake at 350 degrees for one hour. * The crust could be Deep Dish Graham Cracker or a Chocolate crust. In double boiler, melt together snicker bars, peanut butter and half & half. Fold in 4 cups cool whip. Pour into crust and freeze 4-5 hours before serving. Top with cool whip and chocolate syrup. MMMmmmmm. Mix cake as directed on package. Pour 1/2 the mix in a greased/floured 9xl3 pan and bake at 350 for 20 min. While cake is baking melt caramels, butter and milk together. Also slightly chop nuts. When cake is done remove from oven and pour caramel mixture over the top. Cover with chocolate chips, peanuts, and spread the remaining cake mix over the top. Bake for 20-30 more minutes at 350. Let cool about 2 hours, then cut into squares. Enjoy! Combine, in the top of a double boiler, the cut-up Snickers bars, water, and peanut butter; heat and stir until well melted and blended. COOL. Mix together the flour, baking soda and salt. Set aside. In a large bowl, cream butter thoroughly; gradually add sugar and beat until fluffy. Beat in 4 unbeaten egg yolks and add vanilla; beat in the cooled candy bar mix, mixing until smooth and adding 1/4 cup buttermilk. Stir in the flour mix alternately with the remaining 1 cup buttermilk; mix only until blended. Gently fold in 4 stiffly beaten egg whites. Divide batter evenly between 2 greased and floured 9" SQUARE pans and bake in preheated 350~F oven for 45 ~ 55 minutes. Cool in pans on rack for 5 minutes, turn out, and finish cooling on rack. Serve with sweetened whipped cream. In mixer bowl beat egg whites until soft peaks form. Add cream of tartar and vanilla extract; beat until stiff peaks form. Add sugar, 2 tablespoons at a time, beating after each addition. Fold in chocolate chips. Drop by heaping teaspoonfuls onto ungreased foil-lined cookie sheet and bake in preheated 250 degree oven 25 minutes. Turn off oven and leave cookies 30 minutes more. Outsides will be hard; insides will be slightly soft. Sift sugar. Cream butter. Add sugar slowly, beating constantly. Add salt. Continue beating until smooth and fluffy. Pile in dish. Sprinkle with nutmeg. Chill. Serve with hot steamed puddings or mince pie. 8 servings. Florence Taft Eaton, Concord, MA. Place the bell peppers, tomatoes, onion, garlic, coriander, and parsley in a blender and mix until a smooth paste. (This can be kept in the refrigerator in a sterilized glass jar. ) Heat the lard in a skillet and add the achiote, which has been cleaned and picked over. Cook over medium heat for 10 minutes, until the oil has taken on a orangish hue. (This oil can be prepared in advance and kept in the refrigerator. ) When ready to prepare a dish calling for sofrito, saute the vegetable and herb mixture in the oil, along with the ham and salt pork. Be sure that they saute and do not fry. Chopped stuffed olives and a pinch of dried oregano may be added to the sofrito before using it in a variety of Puerto Rican recipes. Makes 1 1/2 cups. Wash apricots, cut in small pieces, add 1/4 cups sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove particles of core from apples. Cut apples in small pieces, add 1/4 cup sugar, and 1/4 cup water. Cover and simmer 10 minutes. Cool. Remove pits from prunes, and cut in small pieces. Remove stems from figs. Cut in small pieces, and add 1/4 cup water. Simmer 10 minutes. Cool. Wash raisins in hot water. Drain. Cream shortening with 1 3/4 cups sugar. Add peanut butter and mix thoroughly. Add eggs. Add milk and mix well. Sift flour, measure, and sift with other dry ingredients. Add fruits. Blend carefully. Add flavoring. Pour into large tube pan lined with oiled paper. Bake in slow oven (325 F) 1 hour. Reduce temperature to 250 F and continue baking 30 minutes. Maxine Elser, Palo Alto, CA. Preparing Cucumbers: wash the cucumbers under running water and place in a bowl. Cover with ice water and enough ice to keep them cold for 10 hours. Drain the cucumbers and trim both ends so that the brine will more easily penetrate the flesh. Assembling: Rinse the dill and divide in half. Scrub and rinse the horseradish and slice thinly. Peel and halve the garlic. Fold half the dill into a ring to fit the bottom of the pickling jar. Strew horseradish, garlic, red pepper, and 1/3 of the tarragon on top. Arrange half the cucumbers upright in the jar, packing them tightly. Place the second third of the tarragon on top, then pack in the rest of the cucumbers in the same manner. Over them layer the remaining dill, horseradish, garlic, pepper and tarragon. Combine the salt and water, stirring until the salt dissolves. Percentage of salt in this brine is 5. 5 to 6. 5 percent. Pour the brine into the jar. The cucumbers and herbs should be fully submerged. Cover with a saucer and weight down with a jar or can filled with water. Cover the mouth of the jar with 2 layers of cheesecloth and tie in place with string. Fermentation and storage: For the first 2-3 days, keep the cucumbers on a well aired shaded patio or similar spot with a temperature of 64-68 degrees. Remove the scum as it appears and wash the mouth of the jar daily. After 3-4 days, when the most active fermentation has subsided a bit, remove the weight and lid. Check to see that the brine still covers the cucumbers. If not, add brine in the same proportions (1 1/4-1 3/4 Tbsp salt to 1 pint water). Cover the jar with its own lid and refrigerate at 32-38 degrees. During the next 10-14 days, see that the brine does not become too cloudy (there is always some degree of cloudiness due to fermentation process) and that there is no mold. If either does happen, replace the brine, rinse the upper layer of dill, wipe the mouth of the jar and close again. Store the pickles on the lowest shelf of the refrigerator. They will keep for up to 1 week. Make 4 openings in the flat side of the daikon with chopsticks or the tip of a knife. Insert a red pepper deep into each opening, so that the tip is level with the daikon. Set aside for at least 4 hours. The daikon's moisture will reconstitute the pepper and the pepper will have spiced the daikon. Grate the daikon, divide into 6 equal parts, and roll into a small ball. TO SERVE: Pour the pon-su (equal parts soy-sauce and lemon juice) and add a ball to each dish. garnish with onion and serve with sashimi. Mix chicken, pork, beef, eggs, breadcrumbs, milk, honey and salt and pepper. Shape into a loaf and put in pan. Mix glaze ingredients together and spread over top of loaf. Sprinkle with additional breadcrumbs. Bake in 325F oven for 1-1/2 hours. Servings: 6 $H T$4IJ ;\$<} HEAT BUTTER IN 3-QUART SAUCEPAN. SAUTE ONION, TOMATOES, ONION AND GARLIC. ADD CHICKEN BROTH AND CILANTRO, SIMMER FOR 15 MINUTES. DIVIDE CHILI PEPPERS, TORTILLAS AND AVOCADO BETWEEN BOWLS. FILL WITH SOUP LET STAND FOR A MINUTE, TOP WITH SOUR CREAM AND SERVE. D$\;\$<} D$\C;\$ ;L$@} E$RPQ E QRP L$hRPQ IN A 3-QUART PAN, MELT BUTTER; ADD CHILI POWDER AND CUMIN, COOK FOR SEVERAL MINUTES, STIRRING CONSTANTLY. ADD CORN AND BROTH, BRING TO A BOIL; REDUCE HEAT AND SIMMER FOR ABOUT 5 MINUTES. STIR IN MILK AND SALT. SERVE HOT. D$0VP PLACE CANNED BEANS IN BLENDER A SMALL AMOUNT AT A TIME TILL BLENDED COMPLETELY. IN SAUCEPAN MELT BUTTER, ADD ONION, GARLIC, CILANTRO, CUMIN, CHILI POWDER, CELERY AND SALT. COOK TILL ONION IS TRANSPARENT. ADD TOMATO SAUCE, BLENDED BLACK BEANS, AND CHICKEN BROTH. SERVE HOT AND TOPPED WITH SOUR CREAM. SVWUu D$(9D$, SOAK THE GARBANZOS overnight in 6 cups of the water in a large heavy kettle. Next day, add the remaining 2 cups water, bring to a gentle boil, cover, and cook 4-to-5 hours or until the garbanzos are very tender. Meanwhile, stir-fry the garlic and onions in the peanut oil in a second large, heavy kettle over moderate heat for 12-to-15 minutes until lightly browned. Add the potatoes and stir-fry 2-to-3 minutes; add the thyme, coriander, and bay leaf, turn the heat down low, and allow to mellow about 10 minutes. Pour in the broth, bring all to a gentle simmer, cover and cook slowly. As soon as you've set the 2 kettles to simmer, stir-fry the pepperoni in a large heavy skillet 3-to-5 minutes--just until lightly browned and most of the drippings have cooked out. Drain the pepperoni well, reserving 1 tablespoon of the drippings. Set aside. Return 1 tablespoon drippings to the skillet, add the spinach and stir-fry 2-to-3 minutes over moderate heat just until glazed and intensely green; reserve. When the garbanzos are tender, puree 1/2 of them by buzzing 60 seconds in a food processor, adding only enough kettle liquid to puree them easily. Return the pureed garbanzos to the kettle in which they cooked. Now puree the potato mixture in 2 batches, buzzing each 30-to-40 seconds in a food processor. Blend the potato mixture into the garbanzo mixture, add the reserved pepperoni and spinach, cover, and simmer 30-to-40 minutes--just long enough to mellow the flavors. Season to taste with salt and pepper, remove the bay leaf, then smooth in the olive oil. Makes 6 to 8 Servings P In 2 1/2- or 3-quart saucepan heat oil over medium-high heat; add annatto seeds and cook until seeds release their color, 1 to 2 minutes. Remove and discard seeds. To saucepan add onions, bell pepper, and garlic and saute until onions are translucent, 3 to 4 minutes; add water, chicken, tomatoes, broth mix, oregano, and pepper. Squeeze lime halves into soup, then add squeezed halves and grapefruit peel to soup and stir to combine. Reduce heat to low and let simmer for 15 minutes. Using slotted spoon, remove and discard lime halves and grapefruit peel; let soup simmer for 15 minutes longer. While soup is simmering, spray 9-inch skillet with nonstick cooking spray and heat over medium heat; 1 at a time add tortillas and cook, turning once, until lightly browned on both sides. Cut tortillas into thin strips. To serve, ladle soup into 4 bowls and top each portion with 1/4 of the tortilla strips. Makes 4 servings, about 1 1/2 cups each. Cactus looks forbidding. Stripped of its prickly points, however, it is a mild-mannered vegetable with a slightly tart flavor. Look for easy-to-use canned cactus (sold as NOPALES or NOPALITOS) in supermarkets and Mexican groceries. ========================================================================== * - husks removed, rinsed and coarsely chopped ** - packed in water, drained and rinsed. ========================================================================== In a 4-5 quart pan over medium heat, stir oil and onion often until onion is golden, about 15 minutes. Add tomatillos; stir often just until soft, about 6 minutes. Add broth; bring to a boil over high heat. Stir in cactus, lime juice, and cilantro. Cook until hot. Ladle soup into a tureen. Offer cheese to add to taste. Accompany with lime wedges. Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. 9FLt_ In a large mixing bowl, dissolve yeast in warm water. In another bowl combine milk, lard, salt and sugar. Heat to 110 degrees and add to dissolved yeast. Beat in 3 cups of the all purpose flour and all of the whole wheat flour. Add abut 1/2 c all purpose flour and mix until a stiff sticky dough forms. Place dough on a floured board and knead, adding more flour as needed, until dough is smooth and nonsticky. Place doug in a greased bowl turning over to grease top. Cover and let stand at room temp. 1 hour. Punch dough down. The dough may be coverec and chilled as long as overnight. Knead dough on alightly floured board to expel air. Roll dough out, a portion at a time, to slightly less than 1/8" thick. Cut in 2"X 5" rectangles or 3" squares for appetizers. Place on lightly floured pans and lightly cover. If you work quickly you can let cut sopaipillas stay at room temp up to 5 min; otherwise, refrigerate them until all are ready to fry. In a deep wide frying pan or kettle heat 1 1/2 - 2 inches oil to 350 on a deep fat frying thermometer. Fry 2 or 3 at a time. When the bread begins to puff, gently push the bread into the hot oil several times to help it puff more evenly. Turn several times and cook just until pale gold on both sides, 1-2 minutes total. Drain on paper towels. Serve immediately or place in a warm oven until all are fried. Or if made ahead, cool, cover and chill or freeze. To reheat, bake uncovered in a 300 oven, turnig once, just until warm, 5-8 min. Do not overheat or they will become hard. Makes 2 dozen large sopaipillas or about 4 dozen small ones. xontrox Sift dry ingredients together. Cut in shortening until crumbly. Add water and mix until holds together. Knead 10-15 times until dough forms a smooth ball. Cover and let set for 20 minutes. Divide dough into two parts. Roll dough to 1/8" thickness on lightly floured board. Cut into 3" squares or triangles. Do not allow to dry; cover those waiting to fried. When ready to fry, turn upside down so that surface on bottom while resting is on top when frying. Fry in 3" hot oil until golden brown, turning once. Add only a few at a time to maintain proper temperature. Drain on paper towels. R 26400/VFC CARRIER 28800/VFC CARRIER 33600/VFC CARRIER 32000/VFC CARRIER 34000/VFC CARRIER 36000/VFC CARRIER 38000/VFC CARRIER 40000/VFC CARRIER 42000/VFC CARRIER 44000/VFC CARRIER 46000/VFC CARRIER 48000/VFC Beat eggs stiff, then add the sugar and coconut. Add vanilla and pecans, and corn flakes. Mould into small cakes and cook in a slow oven 1-1/2 hours. IER 58000/VFC CARRIER 60000/VFC CONNECT 16800 CONNECT 21600 CONNECT 24000 CONNECT 26400 CONNECT 28800 CONNECT 31200 CONNECT 33600 CONNECT 16800/ARQ CONNECT 21600/ARQ Soak beans overnight. Boil them in water with the oil, bay leaf & onion. Drain & discard the bay leaf. Briefly blend the beans. Gradually mix in the stock. Finely chop the sorrel leaves. Melt the margarine in a pot on medium heat. Stir in the sorrel leaves & let them soften. Rub them through a sieve into the beans. Heat the soup to just below boiling point. Stir in the soymilk. Season to taste. Serve with parsley garnish. Gail Duff, "A Book of Herbs & Spices" In a soup pot, bring the water, potatoes, dill & scallions to a medium boil & cook for 5 minutes. Add the chopped sorrel & lemon juice, salt, pepper & sugar. Simmer for 10 minutes. Remove from heat & discard the dill sprigs. In a large bowl, beat the eggs with the cold water till ight. Very slowly pour 2 cups of the hot stock into the egg mixture, stirring constantly to prevent curdling. Then pour egg mixture back into the soup pot, stirring thoroughly. Chill until very cold, at least 3 hours. Just before serving, whisk in the sour cream & garnish with dill. Top with cucumbers. VH+VX~]Q; CUT THE SORREL LEAVES into strips, melt half the butter in an omelet pan and cook the leaves until they have wilted and turned a gray-green color. This will take just a minute or two. Lightly beat the eggs with the water, season with salt and pepper, then stir in the sorrel. Melt the remaining butter in the omelet pan and when it is hot, add the eggs. As the edges cook, pull them into the middle of the pan with a fork, tilting the pan as you do so that uncooked eggs will flow into its place. When the eggs are cooked, fold the omelet in thirds and turn it out onto a plate. Return the pan to the fire and add the cream. Bring it to a boil and let it reduce enough just to thicken slightly. Make a slice down the center of the omelet, pour in the cream and serve. Info: from The Old Farmer's Almanac Colonial Cookbook Wash the sorrel leaves and cook them in the butter until just wilted. Puree' the sorrel and add other ingredients, dissolving the cornstarch first in a little stock, or whirl all together in the blender. Then cook the soup over gentle heat until slightly thickened. Serve hot or chilled, garnished with sour cream and chives, or with thin slices of lemon. Courtesy of Fred Peters. Wash the sorrel and dry it well, by hand or in a salad spinner. Chop the sorrel coarsely, and again squeeze away any liquid. Blend the sorrel, shallots, pine nuts, parsley, chives, orange peel and onion in a food processor or blender. (If using a blender, make sure these ingredients are already finely chopped. ) 3. Add dry mustard, salt, pepper and cayenne, and mix again. SLOWLY drizzle in the oil while the blade is moving. Transfer to tempered glass jars and store in refrigerator (for up to 8 to 10 weeks) or in the freezer for up to a year. NOTES: Sorrel's peak season is summer, although you can find hothouse sorrel year round in some stores. You may reduce the amount of orange peel by 1/4 or 1/2 if you'd like to emphasize the sorrel or other flavors. Walnuts or almonds may be substituted for the pine nuts. SOUP: SOUP: In 4-quart saucepan combine beans; add water and bring to a boil. Reduce heat to low , add onion and celery, and simmer for 30 minutes. Add remaining ingredients for soup except macaroni and simmer until vegetables and beans are tender, about 45 to 60 minutes. Add macaroni, stir, and cook for about 5 minutes. PISTOU: While macaroni is cooking, combine all ingredients for pistou except cheese in blender container. Process until smooth, scraping down sides of container as necessary. Transfer to small bowl and stir in cheese. TO SERVE: Remove and discard bay leaves from soup. Spoon pistou evenly into 8 soup bowls, then ladle soup evenly over pistou. Serve immediately. Makes 8 servings of 1 cup each. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. Servings: 4 In heavy kettle, melt margarine. Saute onions and frank slices. Add potato, carrot, salt, thyme, Worchest. sauce, and water. Heat to boiling, cover and simmer for 15 to 20 minutes or until vegetables are tender. Stir in milk and corn. Heat to boiling. Serve in soup bowls sprinkled with parsley. Puree tomatoes and onion in processor until mixture is smooth as possible. Heat 3 tablespoons vegetable oil in heavy large saucepan over medium heat. Add chopped tortillas and garlic and saute' 2 minutes. Add tomato-onion puree, chicken stock, tomato paste, cilantro, cumin, chili powder and bay leaves and bring to boil. Reduce heat and simmer 30 minutes. Season to taste with salt. Strain soup through coarse sieve, pressing on solids with back of spoon. (Can be prepared 1 day ahead. Cover and refrigerate. ) Heat remaining 1/2 cup vegetable oil in heavy large skillet over high heat. Add tortilla strips and cook until crisp and golden about 3 minutes. Transfer to paper towels and drain well. Bring soup to simmer. Ladle into bowls. Serve, passing tortilla strips, chicken, avacado, cheese and sour cream. SVWUj Servings: 8 to 10 Soak herbs in cold water, then drain. Fry salt pork until crisp and brown in a large, heavy frying pan. Add onions and saute until browned. Add bread cubes to the frying pan; toss to coat well. Place frying pan in a preheated 350 deg F oven for 15 minutes to toast bread lightly. Transfer mixture to a large, heavy saucepan. Add beef stock and salted herbs. Simmer gently for 1 hour. Adjust seasoning with salt and pepper. Parmesan cheese ((Note: We use mozzarella or Swiss)) Peel onions; slice into thin rings (should be about 2 quarts). Saute onions in butter in a large heavy soup kettle. When golden but not browned add water, wine, beef stock base and powdered mushrooms. Cover and simmer for 30 minutes. Turn into 8 small, heavy soup bowls; sprinkle with Parmesan cheese to serve. (If bowls are heavy and you wish to, soup may be run under the broiler to brown cheese a little before serving. ) Makes 8 small servings. NOTE: We always put a thick slice of French bread on top of soup, then the cheese (mozzarella or Swiss, generously) on top of that, and brown under broiler. Posted by Karin Brewer. Courtesy of Fred Peters. In a covered 4-quart saucepan, cook the thinly sliced onions slowly with the butter and 1 Tbs oil for about 15 minutes. Keep covered, stir occasionally. Uncover and increase heat to moderate. Add sugar and saute onions until golden brown, about 30 minutes. Sprinkle onions with flour and stir over heat for 2 or 3 minutes. Blend in hot broth and vermouth, season to taste. Simmer partly covered for 1 hour. Place bread slices in a 350 oven for 15 minutes. Remove and baste each slice with 1/2 tsp oil and rub with cut garlic clove. Return to oven for about 15 minutes. Before serving, add cognac to soup and divide into 4 ovenproof bowls. Sprinkle 1/2 cup of cheese in soup. Float slices of bread on top of soup and sprinkle with the remaining cheese. Bake in 325 oven 15 to 20 minutes until hot. Set under broiler for 2 or so minutes until golden brown. Posted by Bob Blaylock. Courtesy of Fred Peters. Servings: 8 Soak peas for at least 8 hours or overnight in water to cover; drain. Heat butter in a large, heavy pot and saute onion and leek until tender. Add peas, ham, salt pork (in one piece), garlic, water and salted herbs. Bring quickly to a boil, lower heat, partly cover, and cook gently for 2 to 3 hours or until peas are tender. Stir occasionally during cooking, adding more water if necessary. Remove salt pork, cut in small pieces, then return to soup. May be frozen. @SVWU Combine 4 tablespoons flour, 1/2 envelope soup mix, parsley flakes and paprika. Coat chicken pieces with the mixture. Sprinkle any remaining mixture over pieces. In 12x8 in. dish mix remaining flour, soup mix and water. Arrange chicken pieces in dish. Cover with wax paper or Saran Wrap. Microwave at High 20 to 25 minutes, or until chicken is no longer pink, rearranging but not turning over pieces and stirring gravy after half the time. This is the Rolls-Royce of bran muffin recipes. In a large bowl with an electric mixer cream together the butter and the brown sugar until the mixture is light and fluffy, beat in the egg, the sour cream, and the molasses, and stir in the raisins. In a bowl whisk together the flour, the baking soda, the salt, and the bran, add the mixture to the sour cream mixture, and stir the batter until it is just combined. (The batter will be lumpy. ) Spoon the batter into 12 well-buttered 1/3-cup muffin tins and bake the muffins in the middle of a preheated 400 degree oven for 15 to 20 minutes, or until they are golden brown and springy to the touch. Turn the muffins out onto a rack and let them cool. (Miller's bran is available at natural foods stores, specialty foods shops, and some supermarkets) V Preheat the oven to 400F. Sift together the flour, sugar, salt, and baking soda into a bowl or food processor. Cut in the butter. Add the sour cream and Creole Seasoning (see recipe for Creole Seasoning), and mix to a soft dough. Roll out paper-thin on a floured board. Cut into 1-1/2 inch squares. Sprinkle with kosher salt and place on an ungreased baking sheet. Bake for 5-8 minutes. Turn off the heat and allow the bread to crisp in the oven. Nathalie Dupree describes this recipe in her book "New Southern Cooking" this way; "This crisp, cracker-like bread is good just flavored with salt and sour cream. But add Creole Seasoning and you'll have a hot and spicy appetizer that will leave your guests begging for the recipe. It's nice to keep a big airtight cookie jar full of these for snacking. *** CAKE *** 1. Melt chocolate with hot water over low heat. Cream eggs and sugar thoroughly. Add sour cream and mix. Add flour, soda and salt. Combine chocolate mixture with egg mixture. Add vanilla. Pour into 2 greased and floured 8" cake pans. Place in cold oven. Set oven at 300 degrees and bake 30 to 35 minutes. Or cake may be baked 50 to 60 minutes in a 9x13" pan. Cool and ice. *** ICING *** Mix sugar and cocoa in saucepan. Add margarine, corn syrup and milk. Bring to a boil; boil 2 minutes. Cool 5 minutes. Beat until thick enough to spread. Add pecans and vanilla. Spreadbetween layers and on top of cake. Preheat oven to 350 degrees. Butter and flour a 10-to 12-cup fluted tube pan. In a large bowl, using a hand-held electric mixer set at high speed, beat the butter until creamy, about 1 minute. Add the sugar and continue beating at high speed until light and creamy, about 2 minutes. Sift together the flour, salt, baking soda, and baking powder. At low speed, beat in 1/2 cup of the flour mixture, then beat in 1 of the eggs. Beat in another 1/2 cup of the flour mixture, then 1 of the remaining eggs. Repeat with another 1/2 cup of the flour mixture, and the last egg. Beat in the remaining flour along with the sour cream and vanilla. Using a spatula, fold in the walnuts and chocolate. Transfer the batter to the prepared pan and smooth the surface. Bake for 45 to 55 minutes in the preheated oven until the cake begins to shrink from the sides of the pan and a toothpick inserted in the center comes out clean. The surface will crack. Remove the cake from the oven and let cool for about 10 minutes in the pan, then turn it out onto a wire cake rack. Cool completely before serving. Serves 12. t.hd_ Beat the egg until fluffy and lemon colored. Add the remaining ingredients, blending in the sour cream last. Stir until blended and chill. Rinse and drain raisins. Cream sugar and shortening; add beaten eggs and sour cream. Beat well. Sift flour with baking powder, soda, salt and nutmeg; add sour cream mixture and mix thoroughly. Blend in vanilla and raisins. Drop by teaspoonfuls about 2 inches apart on greased cookie sheet. Bake at 400-degrees about 12 minutes. Yield: 3 dozen. In a large bowl combine all the dry ingredients but the 1 T sugar. In a small bowl combine the wets. Stir til moistened. Spoon into muffin cups- sprinkle remaining sugar on tops. Bake at 400 for 20-25 min. Makes 12. Beat eggs. Add sugar,beating until light. Whip sour cream and fold into egg mixture. Add raisins,nutmeg,salt and lemon juice. Mix thoroughly. Pour mixture into pie shell. Bake @ 450 degrees for 10 minutes. Reduce heat to 350 degrees and continue baking for 20 minutes. Mix all ingredients together except for cornflakes and butter. Place in large casserole and bake @ 350 degrees for 45 minutes. Remove from oven. Top with cornflakes and butter or margarine. Return to oven and bake 15 minutes longer. Grease and lightly flour a 4x8 or 5x9 pan. Combine flour, baking powder and baking soda. In a large bowl beat the butter with an electric mixer on medium for 30 seconds, gradually add 2 T sugar at a time on medium for 6 minutes until sugar is dissolved into butter and is light and fluffy. Add vanilla and one egg at a time on low for 1 minute. Scrping bowl after each. Alternately add flour mixture with sour cream, only until just combined. Can add blue berries. Spread in a pan bake 1-1/ hours in a preheated 350oF oven. Cool in pan on a wire rack for 10 minutes. Remove and cool completely. Sprinkle with powdered sugar. L,RnaWizard /1 Combine eggs, sugar, cream, and water. Mix well. Sift flour, measure 1 1/4 cups, and sift with baking powder, baking soda, salt, and spices. Add to first mixture. Beat thoroughly. Add prunes which have been cut in small pieces and dredged in 1/4 cup of the sifted flour. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) about 45 minutes. The Household Searchlight Combine sugar, sour cream, and well-beaten egg yolks. Sift flour, measure, and sift with baking soda, salt, baking powder, and spices. Combine with first mixture. Add raisins which have been dredged in 2 tablespoons of the flour. Add flavoring. Fold in stiffly beaten egg whites. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 30 minutes. Put almond filling between layers. Grace Viall Gray, Glen Ellyn, IL. Cook raisins in a bit of water. Reserve 1/4 cup juice. Mix remaining ingredients,except crust. Cook until thick. (It scorches easily;watch carefully and stir constantly. )When mixture is thick,remove from heat and add cooked raisins. Pour into baked pie crust. Make meringue topping. Spread over pie and put in oven just long enough to slightly brown meringue. Meringue: Beat first three ingredients until stiff peaks form. Add vanilla. Spread on top raisin filling and brown slightly in oven. Placce all ingredients in a double boiler and stir until well mixed. Cook until the mixture is the consistency of a heavy cream filling and turns dark in color. Stir occasionally. Put the filling in a baked pie shell and top with meringue. Bake until the meringue darkens. Mix cornstarch and water till no lumps and very smooth. Stir in rest. Cook on Medium-high for one minute or till warm and thick. Stir often to keep everything in suspension. Place flour, salt, baking powder and soda into a sifter. Cream butter with sugar until well blended; beat in eggs and vanilla. Sift in flour mixture, adding alternately with sour cream and beating well to make a thick batter. Drop by rounded tablespoonfuls 4 inches apart on greased cookie sheets; spread into 2 inch rounds. Sprinkle with cinnamon-sugar mixture. Bake at 400-degrees 12 minutes or until lightly golden around edges. Remove from cookie sheets; cool on wire racks. Yield: 3 dozen. Sift flour, salt, soda and spices together. Cream shortening; add sugar gradually and cream until fluffy. Add eggs one at a time, beating well after each addition. Add vanilla. Add combine vinegar and sour cream alternately with dry ingredients; beat until smooth. Fold in nuts. Pour into 2 greased 9-inch layer cake pans or into greased cup cake pans. Bake at 375 F. for 25 to 30 minutes for layers; 20 to 25 minutes for cup cakes. Stir together sour cream, taco seasoning, and chopped green onion. Place in a shallow, wide bowl. Top evenly with grated cheese, salsa,lettuce and tomato. Serve with tortilla's or Nacho's chips. Combine all ingredients and mix well. Chill overnight. Yeilds about 1 3/4 cups. Locations=1,1 Location0=0,"Default Location","","","516",1,0,0,1,"" SIFT TOGETHER ALL DRY INGREDIENTS. In a separate bowl, beat together the egg yolks, sour cream, milk and melted butter (or oil). Add to the dry mix. Mix together thoroughly. Beat egg whites until stiff, and fold in completely. Bake in preheated waffle iron. This delicious waffle recipe comes from Margaret Fox, who prepares wonderful breakfasts at her restaurant, Cafe Beaujolais, in Mendocino, Calif. Sour Cream-Lemon Pie Combine sugar, cornstarch, lemon rind, juice, egg yolks and milk in heavy saucepan; cook over medium heat until thick. Stir in butter and cool mixture to room temperature. Stir in sour cream and pour filling into pie shell. Cover with whipped cream and garnish with lemon twists. Store in refrigerator. Coarsely chop the chilies and soak in water for 10 minutes. Drain. Pound all the ingredients together to produce a fine paste which goes well with fish and vegetables. Cream sugar and shortening. Add eggs and beat thoroughly. Add flavoring. Sift flour, measure, and sift with baking soda, baking powder, cocoa, and salt. Add dry ingredients alternately with whey or sour milk to first mixture. Blend thoroughly but lightly. Allow to stand a few minutes. Pour into well-oiled layer cake pans. Bake in moderate oven (375 F) about 20 minutes. Put layers together with chocolate fudge icing containing chopped raisins. Olive C. Leary, Hastings. Sift flour, measure, and sift 1 cup with baking soda, salt, and nutmeg. Combine egg, sugar, shortening, sour milk, and dry ingredients. Add sufficient flour to make a soft roll dough. Chill dough. Turn onto lightly floured board. Roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. Cream shortening and sugar. Add eggs. Beat thoroughly. Sift flour, measure, and sift with spices, salt, baking powder, and baking soda. Combine sifted dry ingredients and milk alternately with creamed sugar and shortening. Beat thoroughly. Add raisins which have been dredged in 2 tablespoons of the flour. Pour into well-oiled loaf pan. Bake in moderate oven (375 F) 40-50 minutes. If desired 1 1/2 cups soy or lima bean flour may be substituted for 1 1/2 cups white flour. Remove the peel from two oranges. Slice this peel very thin and cover with water. Boil until tender, adding additional water as it boils away. (Change the water often if the flavor becomes too bitter. ) Peel the remaining oranges (the peel may be stored in freezer for later grating uses). Boil the pulp in 2 qts. water until very soft. Strain through a bag with pressure. Re-strain without pressure. Mix this juice with the drained peel, the sugar, and the salt and boil until the jelly stage is reached. Let stand until slightly cool. Stir and pour into hot sterilized jars and seal with paraffin. pr0d1gy1 Select 50 tiny cucumbers. Wash. Cover with cold water. Handle as little as possible to avoid bruises. Let stand 2 hours. Drain. Cover with boiling water to which 3/4 cup salt has been added. Cover and let stand 2 days. Drain. Discard all cucumbers that are not solid and in good condition. Pack in sterilized jars. Cover with the following pickling liquid, which should be hot but not boiling: To sufficient vinegar to cover the pickles add 3 chopped green peppers, 1/4 cup salt, 6 whole allspice, 6 peppercorns, 1 1/2 sticks cinnamon, 1 blade mace, 1 bay leaf, 1 small onion, minced, and 1 1/2 tablespoons mustard seed. Pickles will be ready for use after 8 weeks. b mixture on each half. Top with a slice of tomato and cheddar cheese. Bake at 350 degrees F. for 10 minutes or until heated through and cheddar is melted. Serve hot. ********* PLEASE NOTE THAT THERE ARE MORE INGREDIENTS IN THE RECIPE******* Mix ingredients together, working in the flour until a good dough results. Divide the dough into two parts, rolling each out into thin cakes about 1/4 inch thick. Do the following with each half: Dot with butter, sprinkle with 1/4 to 1/2 cup of brown sugar mixed with 1 t cinnamon or to your taste. Roll dough into foot long sizes. Cut off 1- inch slices and place in pan in which has been place a mixture of 2 T of melted butter, 1 T liquid coffee, 2 T of brown sugar, 1/2 t of cinnamon and a dash of salt. Let dough rise about an hour and bake at 325 degrees F. Serve with sticky side up. DAY ONE: In large warmed bowl, combine starter, molasses, potato water and whole-wheat flour. Stir well, cover with plastic and a heavy towel and let rise in warm place overnight or at least 12 hrs. DAY TWO: Bring broth to boil, andd cornmeal and, stirring constantly, cook 2 mins. Remove from heat, stir in potatoes and cool to lukwarm; add to starter mixture. Sprinkle yeast over lukewarm water, stir to dissolve an dlet stand until foamy. Add to starter mixture with salt, butter and spices. Beating constantly, add rye meal, rye flour and white flour. Dough will be sticky and heavy. Turn out onto floured board and, adding additional flour as needed to prevent sticking, knead 8 mins. If dough is still sticky after 5 mins, lightlyoil board and hands and finish kneading. Dough will be slightly sticky to hands but should not stick to board. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover wtih towel and let rise in warm place 1 hr or until double in bulk. Punch down and turn out onto floured board; knead for 20 turns. Cover with towel and let rest 5-10 mins. Divide into 2 equal portions and form each into a long loaf. Place side by side on large greased baking sheet. With sharp razor, cut 3 slashes from end to end 1/2 in deep. Brush evenly with egg white wash, being carful not to spill onto baking sheet, and sprinkle generously with poppy seeds. Let rise, uncovered, in warm place 45 mins or until almost double in size. Bake in oven preheated to 400 20 mins; reduce heat to 375 and bake 30 mins longer or until bread tests done. to give top a shiny dark look, place under broiler and, being carful of scorching, broil until dark. Transfer to wire rack and cool. *Raisins are tossed lightly with a little flour. In lg warmed bowl, combine milk, starter, molasses, honey, butter, salt and allspice. Gradually add oats, a small amount at a time, mixing in well, then stir in raisins. Beat in flour, 1/2 c at a time, to form a stiff dough. Turn out onto floured board and knead 5-7 min, adding additional flour only as needed to prevent sticking. Form into smooth ball, place in oiled bowl, turn to coat all surfaces, cover with dampened towel and let rise in warm place at least 2 hr or until double in bulk. Punch down, turn out onto board and knead briefly. Cover with towel and let rise 10 mins. Divide dough into 2 equal portions, form into loaves and place in 2 #2 loaf pans. Cover with towel and let rise in warm place 1-1/2 hr or until almost double in size. Bake at 375 for 35-40 mins or until bread tests done. Turn out onto wire rack, turn right side up and cool. This is a tasty; chewy bread. ANNA-LODI-CA In a glass or ceramic bowl, or jar that has been scalded, combine flour and yeast, add water and blend well. Add onion slice, cover with platic wrap and pierce plastic with fork to release gases. Place in a warm, draft-free place, at an even 85F for 3 days. ; stir several times daily. Remove onion slice and refrigerate until ready to use. Onion imparts a strong flavor and this starter can only be used with compatible rye recipes; rye starter without onion can be used in any rye sourdough recipe. To replenish, always use rye flour. If starter does not seem bubbly after replenishing and standing 12 hrs, sprinkle 1 t yeast over and stir in well. Like whole wheat starter, you may have to plan longer rising times for dough made with this one. In lg warmed bowl, sprinkle yeast over water, stir to dissolve and let stand until bubbly. Blend in starter, sugar, salt and vinegar. Gradually beat in 3 c of the flour. Beat at least 3 mins. Turn batter into a lg oiled glass or ceramic bowl, cover with towel and let rise in warm place 1 hr or until double in bulk. Combine 1 c of the remaining flour with baking soda. Stir batter down and add flour-baking soda mixture. Gradually add remaining flour to make a stiff dough. Turn out onto floured board and knead, adding additional flour only as needed to prevent sticking, approx 300 strokes of folding and turnin or until dough is smooth and elastic. Sprinkle a greased baking sheet with cornmeal. Form dough into 2 oblong loaves and place on sheet. Cover with towel and let rise in warm place 1 to 1-1/2 hr or until not quite double in size. With sharp razor, slash the tops of loaves diagonally. Mist with water and bake in 450 oven 10 mins. Reduce heat to 400 and bake 35 mins longer or until bread tests done. For a harder crust, place a pan of hot water on bottom of oven and mist with water several times during baking. Remove pan of water after 15 mins of baking. Turn out onto wire rack and cool. NOTE: If you like your sourdough very dar, remove the baked bread from the pan or sheet and place under broiler about 2 mins, or until rich brown in color. Yield : Approximately 4 cups Difficulty: (one chocolate kiss, or easy) Prepartion: 10 minutes Allow at least 4 days for the starter to ferment before using. "Day 1: 1. In a medium bowl, stir together 2 cups of the flour and yeast. Make a well in the middle of the flour/yeast mixture and whisk in the hot water. Continue stirring until the mixture is blended but not completely smooth. It is not necessary to smooth out all the lumps; they will dissolve as the mixture start to ferment. Cover the bowl with a clean towel and let the mixture sit at room temperature. Over the next 24 hours the mixture will rise, become very bubbly and then start to recede. "Days 2 and 3: 2. Stir the mixture twice, once in the morning and once in the evening to invigorate the yeast and to expel the alcohol. Towards the end of the second day the mixture will start to thin and the surface of the starter will be covered with lots of tiny air bubbles. By the evening of the third day a thin layer of yellow-brown liquid may form on the surface of the starter. It is simply the alcohol given off by the yeast cells as they feed on the carbohydrates in the flour and multiply. Refresh the starter by stirring in the cup of lukewarm water (100F) and the remaining cup of flour. Stir until blended, but do not worry about any small lumps. "Day 4: 3. The starter is now ready to use, or it may be poured into a sterilzed 2 quart glass or ceramic covered crock or casserole, or a flass jar with a non-metal lid and refrigerated. Set starter out on counter and bring to room temperature. Feed as you normally do and allow to become foamy and active. This will take 8 to 12 hours. Put all ingredients in the B/M and set on the dough cycle. When the cycle is complete, remove dough and squeeze out gases. Cover with a damp towel and let it rest for 20 or 30 minutes. (This rest period makes the dough more pliable. ) Sprinkle corn meal on a board and shape dough into two cylindrical loaves. Place loaves on a cornmeal covered baking sheet or in a special "baguette pan" that can be purchased at a kitchen store. Cover again with the damp towel and put in the refer for 12 to 24 hours. Take dough out of the refer, sprinkle with water, and let it sit out until the loaves are fully risen. (They will usually rise a little in the refer, too. ) Spray again with water then bake at 375 for 30 minutes or until brown and crusty. If you want a really crusty bread, spray the loaf with water every five minutes while baking. This harder to describe than it is to do . and the results are worth it! PLEASE NOTE: Depending on the temperature, humidity, and the whim of the starter, the bread will vary from batch to batch. Sometimes it is very sour and dense while other times it is mildly sour and fluffy inside. Each batch is unique. but it is always good. I found that using the special pan helped the baguettes keep their shape. The pan is well worth the fifteen bucks. You can also vary the flavor of the bread by using more or less sugar or by substituting 1 TBL of vinegar for 1 TBL of water. Another variation is to use flat beer instead of water in either the recipe or when feeding the starter. (Be sure to separate your starter into two batches first so that you do not contaminate the orignal pot. Wrap tortillas tightly in foil. Heat in a 350 degree oven for 10 minutes. Cut the cheese into 6 sticks. In a bowl, stir together the refried beans, 1/2 cup onion, chili peppers, and chili powder. Remove one tortilla from foil; recover remaining tortillas. Spread the tortillas with about 1/3 cup of the bean mixture to within 2 inches of the edge. Top with 1 tablespoon chopped tomato. Place one cheese stick in center of tortilla. Fold in two sides; roll up jelly-roll style. Place on a greased baking sheet. Repeat with remaining tortillas. Bake in a 350 degree oven for 15 to 20 minutes or till heated through. Serve bundles warm. Spoon taco sauce atop each bundle and sprinkle with additional sliced green onion, if desired. 8|u5hlpE Heat oil in skillet; add tortilla strips and fry, stirring constantly, until golden. Drain on paper towel-lined plate. Add onion and pepper to skillet and cook until soft. Add garlic and stir in flour; then gradually stir in chicken broth. Add remaining ingredients and heat through. Prepare crepes. Heat ground beef,green pepper,beans and taco sauce in 10" skillet,stirring constantly until hot. Place 1 crepe in ungreased pie plate,9 x 1 1/4" or 10 x 1 1/2";spread with 1/3 of the beef mixture. Sprinkle with 1/4 cup of the cheese;place 1 crepe on top. Repeat with remaining beef mixture,cheese and crepes. Cover pie plate with aluminum foil. Bake 10 minutes. Remove foil;arrange tomato wedges on crepe in circle about 1" from edge. Garnish with sour cream or guacamole,if desired. Cut into wedges. 6 Servings. SVWUt A classic of the Mangaloreans in southern India, this recipe traditionally uses small green mangoes. Try it as a side dish with Cornish hens or roast turkey. Combine sesame seeds, fenugreek and coconut in an 8 to 10-inch skillet. Dry-roast over medium heat, shaking pan often until seeds become aromatic and darken 1 or 2 shades, about 6 to 8 minutes. Place in a spice or coffee grinder and reduce to a powder. Combine pineapple chunks and juice with turmeric, brown sugar, salt, cayenne and ground spice mixture in a 1-quart saucepan. Cover, and cook over medium heat until thick, about 8 to 10 minutes. Heat oil in a small frying pan over medium-high heat. Add mustard seeds; when seeds pop (takes about 1 minute) stir in curry leaves or cilantro. Remove immediately and pour over pineapple curry. Serve hot. PER SERVING (4 servings): 70 calories, 1 g protein, 10 g carbohydrate, 3 g fat (1 g saturated), 0 mg cholesterol, 135 mg sodium, 1 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/42/92. t$$SWV SVWUj @h|{E In a bowl, combine the flour, sugar, baking powder and salt; mix well, breaking up any lumps. Work the butter in by hand until the mixture resembles coarse cornmeal, making sure no lumps are left. Gradually stir in the milk, mixing just until dry ingredients are moistened. DO NOT OVERBEAT. Spoon the batter into 12 greased muffin cups. Bake at 350F until golden brown, about 35 to 40 minutes. The finished muffins should have a thick crust with a cakelike centre. In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc. In medium bowl, combine salad dressing, vinegar, sugar, mustard, celery seed, mustard seed, and pepper. In large bowl combine cabbage, carrots, and parsley. Pour dressing mixture over cabbage mixture and toss gently to coat. Cover, refrigerate overnight or until serving time, at least 2 hours. Note: I use refrigerated buttermilk spice ranch style dressing such as Marie's, Hartville Kitchen's, etc. Rinse chicken pieces under cold running water and pat dry with paper towels. Combine the flour, salt and pepper in a paper or heavy plastic bag. Add a few pieces of chicken at a time and shake to coat. Place Crisco in a heavy deep-sided skillet and heat to 360 degrees (medium high on an electric stove). Fry the chicken, uncovered, for a total of 30 minutes for white meat and 40 minutes for dark meat, turning with tongs 4 to 5 times during frying for even browning. Remove from the pan, drain on paper towels. Serve immediately. Spicy Variation: Combine milk and egg in shallow bowl. Set aside. Combine flour, salt, paprika, pepper, garlic powder and poultry seasoning in paper or heavy plastic bag. Shake a few pieces of chicken at a time in bag of seasoned flour. Roll pieces in egg mixture. Shake again in flour. Allow to sit 10 minutes so flour adheres to chicken. Melt Crisco to depth of 1/2 to 1" in heavy deep-sided skillet. Heat to 365 degrees. Add chicken. Brown on all sides. Reduce heat to 275 degrees. Cook until chicken is tender, about 30 minutes for white meat and 40 minutes for dark meat. Turn several times during cooking. Drain on paper towels. Serve immediately. Preheat oven to 350 degrees. Pound veal with garlic into 1/8" thick. Cut into 12 even pieces. Top each piece of veal with thin slice of ham. Top each with thin slice of cheese. Roll up veal pieces with ham and cheese inside. Secure with toothpicks, tie with thread. Dredge each roll with flour. Combine eggs, milk and horseradish. Roll each meat roll in this egg wash. Mix bread crumbs and poultry seasoning together. Roll each meat roll in the bread crumbs. Place seam side down in baking dish. Combine and bring to boil the mushroom soup, white wine and milk. Pour around meat rolls. Cover baking dish. Bake for 1 hour. Uncover and sprinkle with paprika. Bake another 10 minutes or until crumbs are a golden brown. TURN ON YOUR BROILER and adjust the rack to about 6 inches from the heat. In a large, heavy oven-proof skillet, heat the oil until hot and almost smoking. Add the breasts and saute them over medium heat until lightly browned on 1 side, about 3 minutes. Turn, season with salt and pepper, and place a slice of tomato with a piece of cheese on top of each cooked side of breast. Drizzle on the olive oil, season with black pepper and cook for about 1 minute. Transfer the pan to the broiler and cook until the cheese is hot and starts to melt slightly on top. Remove the pan, sprinkle on the basil, and serve at once. toggle verbose mode%0 obey command file%0 %1!ld! bytes received in %0 %1!ld! bytes sent in %0 seconds (%0 Kbytes/sec) Make ready mix by combining first 3 ingredients in medium bowl. Store at room temperature in pint jar with tight fitting lid. Shake before using. For Gravy: Stir 1/4 cup ready mix into drippings. Cook and stir until brown. (This is to cook the flour;do not burn it. ) Add water or milk; stir until thick and bouillon is dissolved. 0?>?F?K?^?c?h?{? 0<0O0^0r0 1*181C1f1p1 2!252C2M2 383B3G3 3 424M4l4 Combine crushed potato chips, garlic salt and pepper. Dip chicken into melted margarine and roll in dip mixture. Place on baking pan so they don't touch. Bake at 350 F for 45 minutes. DO NOT TURN ; <&<+:>U>t> ?+?5?:?X?s? 070J0Y0m0{0 1:1@1H1d1m1v1 282W2j2y2 3'3=3C3h3 424Q4d4s4 4!595c5 6:6Y6l6{6 7*7I7\7k7 Heat oyster liquor to boiling point. Add oysters and simmer until edges curl. Scald milk; add butter, oysters, liquor, and seasonings. Serve at once in hot soup bowls with a dash of paprika over soup. Serves 6 0'0,0=0E0S0`0z0 313W3b3}3 4'4h4w4|4 4 5I5\5u5 6"6'686R6d6l6 7*72797d7 8(818R8 9&9:9G9Y9b9 :8:a:k:p:m; ;He>j>|> Preheat oven to 350 degrees F. Line a baking sheet with aluminum foil. In a large saucepan, cover ribs with water. Add salt. Cover pan, and bring to a boil. Let boil for 5 minutes. Drain; transfer ribs to the lined baking sheet. Use a pastry brush to coat ribs with prepared mustard on both sides. Bake on lower shelf of preheated oven for 15 minutes; remove from oven. Use the pastry brush to coat ribs generously with Hot Barbecue Sauce. Return to lower shelf and continue baking for 1 1/4 hours, or until the ribs are brown and tender; brush with barbecue sauce several more times during the baking period. If ribs stick to the baking sheet, add a few teaspoons of warm water. Serve hot, with fresh corn and sauerkraut, or with baked beans and coleslaw. Cut the turnip roots off the greens. Clean and wash the greens, discarding any blemished or yellowed edges. Tear the large leaves into smaller pices. Trim the ends and peel the turnips. Cube into bite-size pieces, enough to make 4 cups. Melt 3 tablespoons of the butter in a large skillet over moderate heat. Add the turnips and saute until crisp-tender, about 10 minutes. Add the onions, and saute 5 minutes or until tender, but not browned. Add 1/2 teaspoon salt, 1/4 teaspoon sugar, and 1 1/2 cups of the chicken stock. Blend well, stir in the lemon juice, and set aside. In another skillet, melt the remaining 3 tablespoons of butter. Add the greens and saute over medium heat for 10 minutes, until crisp-tinder. Add the remaining 1 teaspoon of salt, 1 teaspoon of sugar, and remaining 4 cups chicken stock. Blend well and remove from the heat and cool for 15 minutes. Puree the greens in a food processor or in batches in a blender. Add the pureed greens to the turnip mixture. Mix together and reheat. Add the half-and-half and the cooked grits, and adjust the salt and pepper to taste. Serve hot. SVWUj\ You can substitute peanut or corn oil for frying, but lard will give that true southern-fried flavor. Place buttermilk in a shallow dish. Combine flour, salt & pepper in a plastic or paper bag. Dip chicken pieces in buttermilk. Place 1 or 2 pieces at a time in the bag; shake to coat. In large deep frying pan, melt lard over medium-high heat to 375 Add chicken pieces & cook, turning frequently, until brown & crisp, 22 minutes. Drain on paper towels before serving. * Recipes for Cumcumber Salsa And Southwest Relish are found in ** Recipe for Southwest Guacamole is in Sowest 3. *** Round Steak should be cut about 1/2 inch thick. **** Flour Tortillas should be 10 inches in Diameter and be warmed. ~------------------------------------------------------------------------- Prepare Cucumber Salsa, Southwest Relish, and Southwest Guacamole; set aside. Cut beef steak diagonally acros the grain into thin slices, each 2 X 1/8-inch. Mix remaining ingredients except tortillas in a glass or plastic bowl; stir in beef until well coated. Cover and refrigerate for at least 1 hour. Set oven control to broil. Place beef slices on rack in broiler pan. Broil with tops 2 to 3 inches from heat until brown, about 5 minutes. Place 1/8 of the beef, some Cucumber Salsa, Southwest Relish, and Southwest Guacamole in the center of each tortilla. Fold one end ot the tortilla up about 1 inch over the beef mixture; fold right and left sides over the folded end overlapping. Fold down the remaining end. Serve with remaining salsa, relish and guacamole. * See Sowest 2 for recipe. ** Use 1 4-oz can of chopped green chiles that have been drained. ~------------------------------------------------------------------------- Prepare Fresh Tomato Salsa and set aside. Mix remaining ingredients. Shape into 6 patties, each about 1/2-inch thick. Set oven control to broil. Place patties on rack in broiler pan. Broil with tops of burgers about 3 inches from the heat until they are done to your taste, 5 to 7 minutes on each side for medium done. Serve with Fresh Tomato Salsa. SVWUj tyVWj t]USj Select prickly pear cactus (or small barrel cactus if you own one since it is illegal to remove it from the desert,) and remove spines and outside layer with large knife. Cut pulp across in slices 1 inch thick. Soak overnight in cold water; cut in 1 inch cubes and cook in boiling water until tender. Drain. Cook slowly in the following syrup until nearly all the syrup is absorbed. Do not scorch. Heat all ingredients until sugar is dissolved. Add cactus. Remove cactus from syrup, drain and roll in granulated or powdered sugar. For colored cactus candy, any vegetable coloring may be added to syrup. u"fAf Makes 4 servings In large saucepan, over medium heat, brown beef and cook onion and green pepper in oil until tender; pour off excess fat. Stir in remaining ingredients; heat to a boil. Cover, reduce heat. Simmer for 20 minutes, stirring occasionally. Serve hot. *To substitute, use 2 tsp chili powder, 1 tsp dried oregano, 1/2 tsp each garlic powder and ground cumin and 1/8 tsp ground red pepper. In 10" skillet,over medium high heat,heat 1 tbsp. oil;add onion and chili powder;cook about 5 minutes,stirring frequently until onion is tender and well coated with chili powder. Remove from heat; let cool slightly. Spoon onion into large bowl;wipe out skillet. Add ground beef,bread crumbs,egg and salt to onion in bowl;using hands or wooden spoon,blend well. Shape mixture into 1" balls. To skillet,add remaining 2 tbsp. oil;heat over medium high heat. Add meatballs;cook about 12 minutes until well browned on all sides and cooked through. Stir in taco sauce and tomato;bring to boil. Reduce heat to low;simmer 5 minutes to blend flavors. To serve: Arrange bed of shredded lettuce over platter. Spoon meatball mixture over lettuce; sprinkle with cheese,if desired. Garnish with avocado slices and basil spring,if desired;serve with taco chips. Makes 4 servings. HEAT THE OVEN TO 450F. Combine flour, baking powder, salt and pepper in a large mixing bowl. Cut in the vegetable shortening using a pastry blender or two knives until the mixture has the consistency of coarse crumbs. Add the chilies, cheese and milk, adding more milk if necessary so the dough is pliable but is still wet. Turn the dough onto a heavily floured surface, and knead it lightly (8 to 10 times). Do not overwork the dough. Roll the dough to an even thickness of 3/4-to-1 inch, and cut out biscuits with a 2-inch round cutter (the diameter of a juice can), dipping the cutter in flour between cutting each biscuit so they do not stick. Place the biscuits on an ungreased cookie sheet and bake in the center of the oven for 12 to 15 minutes, or until golden brown. Serve immediately, or bake up to 2 hours in advance and reheat for 5 minutes in a 300F oven. Makes 12 to 14. Melt 1 stick (8 tbs) butter in large, heavy saucepan over medium heat. Whisk in flour gradually and cook the roux 2 to 3 minutes until smooth and thickened. Gradually whisk in 3 cups hot chicken stock, milk and cream, stirring constantly. Add cheese, stirring until completely melted, then stir in tomatoes with green chilies. Reduce heat to low and simmer while preparing following mixture: In another saucepan, over high heat, melt remaining 4 tbs butter and saute broccoli, onion, corn kernels and jicama 3 minutes. Add nopalitos and simmer 1 more minute. Turn off heat and add remaining chicken stock. Transfer to food processor or blender and puree until smooth. Blend puree into soup mixture and stir in chopped cilantro. Garnish each serving with nopalitos, a dollop of sour cream and cilantro. Makes 2 to 2 1/2 quarts. NOTES: To clarify butter, melt it slowly in a saucepan; skim foam off top and pour clear butter off; discard milky residue. This recipe is from Ed Baich from Baich's Bar & Grille. Located on the ground floor of the 2016 Main building in Houston. Cut meat into 2" pieces. In a heavy 4 quart pot,brown meat in oil. Add onion and garlic;cook until soft. Sprinkle with flour; cook 2 minutes. Add remaining ingredients. Cover and simmer for 1 to 1 1/2 hours or more or until meat is tender. Stir occasionally and add additional water,if needed. To serve,garnish with a dollop of sour cream,if desired. Makes 6 to 8 servings. sAj Q Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff. ) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. Combine TVP chunks, ketchup & water. Soak for 5 minutes. Add an additional cup of water & simmer on top of the stove for 20 minutes, till tender. Combine vinegar, 1/2 c water, honey, bay leaf & cloves in a pan. Bring to a boil & then add TVP. Remove from heat & let marinate overnight in the refrigerator. Remove TVP chunks & set aside. Drain marinade, remove cloves. Add cornstarch, soy sauce & sour cream to the marinade. Heat oil in a skillet. Add TVP chunks & cook till heated through. Stir in marinade & cook for a few minutes more. Serve over noodles. This is a very simple sambal, quick and easy to make. It is ideal for adding just a little piquancy to such dishes as Mie Jawa, any sate (especially if you don't like peanut butter sauce), and Nasi Goreng. Mix all the ingredients well together just before serving. Combine all these ingredients and blend well. Place in a small bowl. In Indonesia it accompanies many popular dishes including fried rice. In this country it may be used to accompany grills and roast chicken served with rice. Avoid the chilli ringlets if you prefer a milder taste. The onions are particularly tasty. Cook soybeans in 3 cups water until tender, about 2 1/2 hours. Drain, cool and grind or blend to make 1 cup. Peel eggplant and cube. Combine with diced onion and 3 to 4 cloves garlic in saucepan and cook in enough oil to cover bottom of pan until onion is tender. Add oats, wheat germ, soybean mixture and salt. Stir in 2 tablespoons water. Dough should have consistency of thick paste. Press into patties and fry in 1/4 inch oil until done on both sides. To make gravy, saute chopped onions, 2 cloves garlic and mushrooms in butter until mushrooms are tender. Dissolve arrowroot in 1/2 cup water and add to mushroom mixture. Cook and stir until thickened. Add tamari. Serve patties with gravy. Grind the almonds first in the blender dry. Add the rest of the ingredients and in a blender until light and fluffy. Can be served cold or hot (do NOT boil!). For variation sprinkle the top with some anise seed and/or coriander, or, orange or lemon rind gratings, or, powdered cardamom. If your soy milk is not very sweet, then add a little honey to the above. If you can't find soy milk powder, then try thickening the soynog with, say, with 1/2 to one fresh banana. If you want that slippery taste of "real" eggnog then just add more oil, but I think is better to simply allow your taste preferences to adapt and come to enjoy this soynog on its own terms :-) E Soak the soybeans and one piece of kombu in about five times their volume of water overnight. Discard soaking water and kombu, rinse the beans and cook in about 4C water w/the other piece of kombu. Cook until soft, about four hours, and drain. Coarsely chop the beans and kombu, then mix in all remaining ingredients until you get a medium stiff mess. Pack the mix tightly into an oven safe glass or stainless steel bowl and cover tightly w/foil, carefully sealing the edges. Invert a shallow, heat resistant bowl on the bottom of a large stock pot or dutch oven. Pour in enough water to cover the bowl, then place the soysage over the bowl. Bring to a simmer, cover and steam about an hour and a half, checking occaionally to add water if needed. Let cool and use. Makes 3C Heat 2 T. Oil in Heavy Medium Saucepan Over Medium Heat. Add Onions & Cook Until Golden, Stirring Occasionally, About 5 Min. Stir in Tomato Sauce, Garlic, Oregano & Italian Seasoning. Simmer Until Thickened, About Five Minutes. Heat Remaining 1 T. Oil in Skillet Over Medium Heat. Add Mushrooms & Zucchini & Cook Until Tender, Stirring Occasionally, Aboutfive Min. Set Aside. Preheat Oven To 350. Place Tortillas On Baking Sheet & Bake Until Crisp, About 4 Min. Spread About 1/4 C. Sauce Over Each. Sprinkle Each With 1/4 C. Cheese. Top Pizzas With Mushrooms, Zucchini, Peppers & Olives. Bake Until Cheese Melts, About 5 Min. Serve. Makes 10 Servings ingredients above) Preheat oven to 350 degrees F. Prepare cake mix as directed. Pour batter into long, shallow loaf pan. Bake cake for 20 minutes, or until done. Cool slightly before removing from pan. Place cake on rack, top side down. With sharp knife, cut off sharp corners of cake. Stick almonds into cake ina staggered row design. Cover to prevent drying. Combine hot water, corn syrup and margarine in top of a double boiler. Bring mixture to a boil. Continue to boil until margarine melts. Remove from heat; stir in chocolate chips. Beat until sauce is combined. (or, heat Hot Fudge Sauce over a double boiler until it drips from a spoon. ) Cool sauce to warm; spoon slowly over cake with almonds. (This process must be done slowly to allow the sauce time to adhere to the nuts and cake. ) Allow sauce to set before serving. Orig- Servings: 4 Sift flour, salt and nutmeg together in a bowl. Pour eggs and 1/4 cup water into middle of flour mixture, beat with a wooden spoon. Add enough water to make the dough slightly sticky, yet keeping it elastic and stiff. Using a spaetzle machine or a colander with medium holes, press the noodles into a large pot full of boiling salted water. Cook noodles in the water about 5 minutes or until they rise to the surface. Lift noodles out and drain on paper towels. Brown noodles in melted butter over low heat. In a skillet cook ground beef, sausage, onion, and garlic until meat is brown and onion is tender; drain off fat. Meanwhile in crockpot, combine undrained tomatoes, tomato sauce, mushrooms, green pepper, tapioca, bay leaves, oregano, basil, pepper, and salt. Stir in browned meat mixture. Cover; cook on low-heat setting for 10-12 hours or high heat setting for 5-6 hours. Remove bay leaves. Serve over hot spaghetti. Makes 8-10 servings. Wash, peel & chop tomatoes, discarding seeds. Heat oil in a moderately deep pan, add onion & garlic and saute until onion is limp. Discard garlic and add tomatoes, chopped basil and salt & pepper. Simmer for about 20 minutes over moderate heat. While sauce is simmering, bring a large pot of water to boil. Add salt to taste and add spaghetti. Boil until spaghetti is "al dente," aprox 8 to 10 minutes. Drain spaghetti, toss with the sauce and the grated cheese. Garnish each plate with some of the basil leaves. Serve at once. Heat olive oil in a large skillet and add tomatos, garlic and crushed pepper and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente. " Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. Serves 4 h Heat olive oil in a large skillet and add tomatoes, garlic and crushed pepper. Let simmer over low heat for 15 minutes. Add parsley and salt and simmer 2 minutes longer. Meanwhile, heat 4 to 6 quarts water in a large pot. Add salt to taste and the spaghetti. Bring to boil and boil about 8 minutes, until spaghetti is "al dente. " Do not over cook. Drain and add to the skillet. Heat through and serve sprinkled generously with Parmesan cheese. HEAT OLIVE OIL in a nonreactive skillet. Add tomatoes, peppers, olives, 1/2 teaspoon salt and several grindings of pepper; mix well. Cover and cook over medium heat 10 minutes, stirring occasionally. Off heat, set sauce aside until pasta is ready. Bring 4 quarts water to a boil with 1 tablespoon salt. Add spaghetti and cook until slightly less than al dente. Return sauce to a simmer. Drain pasta and add it to sauce. Toss over medium heat 30 seconds, then add cheese and toss once more. Serve at once. PPh8rE 1hXrE PUh8rE If fresh tomatoes are not available, use canned Italian San Marzano tomatoes. Use 1/2 teaspoon chili flakes if chili pepper are not available. Cook spaghetti in large pot of salted water until 'al dente'. Heat olive oil in a large, heavy saucepan and saute onions and garlic until onions soften. Add anchovies, chili pepper, tomatoes, chopped basil, parsley, and capers. Stir and cook gently for 8 minutes. Discard garlic clove, add olives, and cook just until heated. Serve hot over hot cooked spaghetti. Trim with fresh basil and freshly grated Reggiano Parmigiano cheese. u'h2' In a medium sized bowl, mix tofu, nutritional yeast, oil & tamari. Stir in the spaghetti & tomato sauce. Heat through in a moderate oven till hot. Serve. Add all ingredients, select white bread and push start. Serve with spaghetti. Saute the onion and pepper. Cook pasta and drain. Add pepper, onion and bacon Add 2 eggs and stir over med heat until egg starts to cook. You don't want the eggs to become scrambled. It should be on the creamy side. Add pepper and parmesan to taste. PASTA: Mix the flour, salt and olive oil, then beat in the eggs, (a food processor, or a mixmaster does this very easily). When well combined, add all of the water. Work until this becomes a dough ball, and then knead for two minutes, stretching out the dough, and folding it. Put in a plastic bag, and store in the fridge for at least a half an hour. Divide the dough into four pieces, and run through the machine, adding flour (this is a good place to work in some semolina) so that the dough is not sticky. After kneading on the widest setting for about 10/15 passes, reduce the size of the roller one step at a time until you reach the thinnest size. Put through the cutter of your choice, and dry on a rack or a line. Use fresh, or freeze unused portions. Easy, and quick and impresses the hell out of your guests! I sometimes add thyme, or oregano to my dough when mixing (about 2 t) and this adds nicely to the taste of the dough. On medium heat, in a small, heavy skillet, heat two tablespoons of olive oil and add one tablespoon of butter. When the butter is melted, add sliced mushrooms. Saute for about two minutes or just until mushrooms lose their crispiness. Drain and set aside. In a large skillet, put the remainder of the olive oil and butter. Add garlic and stir on medium heat for about two minutes. Add mushrooms, crushed chilies and oregano and saute for about 20 seconds. Add cooked pasta, salt and pepper to taste and toss all together until well mixed. Serve hot, sprinkled with freshly grated Parmesan cheese. * 10oz, thawed and drained ** Cooked and drained Combine sauce and spaghetti, toss lightly. Combine cottage cheese and 1/4 c parmesan cheese, mix well. Place half the spaghetti mixture in a 10"x6" baking dish; cover with spinach, cottage cheese and half the mozzarella cheese. Top with remaining spaghetti mixture. Cut remaining mozzarella cheese into 1/2" strips; arrange on top of spaghetti mixture to form a lattice design. Sprinkle with remaining parmesan cheese. Bake at 350 for 30 mins. In large skillet, cook onion in hot oil until almost tender. Add meat and garlic; brown lightly. Add remaining ingredients. Simmer uncovered 2 to 2 1/2 hours or till sauce is thick; stir occasionally. Remove bay leaf. Serve over hot spaghetti. Garnish with Parmesan cheese, if desired. NOTE: One pound of spaghetti will serve 4 to 6 as a main dish with sauce. * If you have no Italian sesoning mix, use a combination of Italian herbs (oregano, basil, rosemary, thyme, sage, and marjoram) in any combination. Combine all ingredients in a small bowl and blend well. Spoon mixture into a 6-inch square of aluminum foil and fold to make airtight. Label package as Spaghetti Seasoning mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 1/3 cup) of mix. Spaghetti Sauce: Brown 1 lb lean ground beef in a medium skillet over medium-high heat. Drain excess grease. Add 2 (8 oz) cans of tomato sauce, 1 (6 oz) can of tomato paste, 2 3/4 cups tomato juice or water, and the seasoning mix. Reduce heat and simmer 30 minutes, stirring occasionally. Makes 4 to 6 servings. ection TerminateThread GetTempPathA GetVolumeInformationA MulDiv HeapFree GetProcessHeap HeapAlloc LockResource FreeResource LoadResource FindResourceA GetDiskFreeSpaceA GlobalMemoryStatus GetSystemInfo GetLastError KERNEL32.dll Put oil in Dutch oven & saute onions & garlic till tender. Add rest of the ingredients except the spaghetti. Bring to a boil then reduce heat & simmer, stirring occasionally. Cook for 1 hour. Serve over spaghetti. SetTimer ReleaseDC GetDC GetDlgItemTextA SendDlgItemMessageA GetWindowTextA SetForegroundWindow CreatePopupMenu DeleteMenu TrackPopupMenu ClientToScreen CallWindowProcA GetKeyState IsWindowEnabled IsWindowVisible LoadStringA LoadCursorA Destro Peel garlic cloves. Mince 6 of them and set aside. Slice the remaining garlic. Heat the oil in a small skillet. Add sliced garlic and cook over medium heat stirring occasionally, until golden brown. Bring 4 quarts of water to a boil. Stir in salt, add spaghetti and cook until firm yet tender. Do not over cook. Drain, and transfer to a pot. Add the chicken broth to the past and simmer until most of the broth has been absorbed. Stir in the garlic and oil mixtrue, then the minced garlic and parsley. Toss thoroughly. Divide the pasta among heated plates, pour any remaining broth over the pasta, and served immediately accompanied by lots of grated cheese and freshly ground black pepper. GetMessageA LoadAcceleratorsA GetDialogBaseUnits PostQuitMessage IsIconic RegisterClassA LoadIconA UnregisterClassA DestroyMenu GetClassInfoA GetDesktopWindow EnableMenuItem ValidateRect RedrawWindow USER32.dll GetTextExtentPoint32A SetBkColor Peel and devein the shrimp and set aside. Trim the ends of the eggplant and peel it. Cut into 1/2 inch cubes. Heat 1 tablespoon of the oil in a saucepan and add the garlic. Cook, stirring, without browning. Add the tomatoes, honey, pepper flakes, basic (flat Italian parsley can be substituted), salt and pepper. Stir to blend, cover and simmer, stirring frequently, about 15 minutes. Heat 2 tablespoons of the oil in a large nonstick skillet and when it is very hot, add the eggplant, salt and pepper. Cook the eggplant, tossing it, until it's nicely browned. Drain and add the eggplant to the tomato sauce. Stir and cover and cook for 15 minutes or until well blended with the sauce. Meanwhile, in the same nonstick skillet, add the remaining 1 tablespoon of oil and add the shrimp, salt and pepper. Cook over high heat for one minute, stirring. Add the shrimp to the sauce, blend well and cook for one minute. Keep warm. Meanwhile, salt the water and bring to a boil in a kettle. Add the spaghetti and cook to the desired degree of doneness. Drain the spaghetti and return it to the kettle. Add the shrimp and eggplant mixture, toss well and serve immediately with cheese. Serves 4. TerminateProcess GetCurrentProcess UnhandledExceptionFilter FreeEnvironmentStringsA GetEnvironmentStrings FreeEnvironmentStringsW GetEnvironmentStringsW GetCPInfo GetACP GetOEMCP ReadFile SetEndOfFile LoadLibraryA GetLocaleInfoA GetLocaleInfoW CompareStringA CompareStringW Soften the cream cheese to a blendable consistency. Add the sour cream. Mix well. Add the minced spam (or spam lite), and all the spices. Salt to taste. Refrigerate for at least 2 hours. Spread on crackers, doritos, or Gary Phelps radiator cap. Slice Spam into 6 slices. In skillet over medium heat, cook meat until lightly browned. Spread mayonnaise on cut sides of buns. Layer lettuce, tomato, meat and cheese on bun bottom. Add anything that suits your fancy. BUTTON SCROLLBAR COMBOBOX ChgDir MkDir Rename Delete For the meat mixture: Plop the Spam from can directly into a 12-inch frying pan, and cook on medium heat. With a fork or potato masher, break Spam into small pieces (like ground beef) and add cumin, garlic powder, minced garlic, diced chilis, red hot pepper sauce and black pepper. Cook until brown and crumbly. Braek the fried tortillas into pieces and layer half of them in the bottom of a 9-by 13-inch pan. Sprinkle with garlic powder and cumin, if desired. Spoon half of Spam mixture over tortilla layer. Arrange Velveeta slices on top. Repeat with remaining tortillas, cumin, garlic and Spam mixture. Top with grated cheddar cheese. Bake in 359 degree oven for 30 to 40 minutes, tillcheese topping is toasted. In a large skillet, cook Spam, carrots, zucchini, onion and garlic in 3 Tbsps olive oil until vegetables are crisp and tender. Toss together linguini, vegetable mixture, parmesan cheese, 3T olive oil, and lemon juice until well coated. Serve immediately. Refresh DirInfo Refresh DirInfo ASCII Binary &Connect Ca&ncel &LogWnd &Help &Options &About E&xit Local System Remote System Transfer Transfer In a medium bowl, mix all ingredients except tortillas and lettuce. Cover; refrigerate until ready to serve. Roll each tortilla into a large cone and secure with a toothpick. Carefully stuff each cone with a crumpled piece of foil so cone will retain its shape. Place cones on a baking sheet; broil 3" from heat turning several times until cones are crisp and lightly browned, about 3 minutes. Cool; carefully remove foil and wooden picks. When ready to serve, line each cone with a lettuce leaf and fill with salad mixture. Place all ingredients in medium saucepan and boil until the potatoes are tender and cooked, about 20 minutes. Serve over white rice. Bob Reyes NVNF69A Chop all vegetables. Sprinkle with salt. Let stand overnight. Drain. Add remaining ingredients. Cook slowly until vegetables are tender. Lightly brown rice in oil over medium heat, stirring constantly. Add bell pepper amd onion and saute' five minutes more, stirring often. Remove from heat; add parsley, tomato paste and garlic. Stir well and then add water and salt. Heat mixture to boiling, cover tightly and simmer 20 to 30 minutes or until liquid is absorbed. Remove from heat and let steam 10 minutes before serving. Seed bell pepper, and chop finely. Wash and trim spinach, and shred finely. Heat olive oil in heavy 6- to 8-quart saucepan over medium heat. Add sausage and cook until almost all fat is rendered. Transfer sausage to platter. Drain off all but 2 tablespoons grease from saucepan. Add ham, onion, green pepper and carrot. Cover and cook 15 minutes, stirring occasionally. Stir in garlic, bay leaf, thyme and cumin. Cover and cook 5 minutes. Meanwhile, cut sausage into thin slices. Add to saucepan with chicken stock, tomatoes and lentils. Reduce heat to low, cover partially and simmer gently until lentils begin to dissolve, about 2 hours. (Can be prepared up to 3 days ahead and refrigerated, or frozen up to 3 months. ) Discard any fat from surface. Remove bay leaf. Taste and adjust seasoning with salt and pepper. Simmer until just warmed through. Add shredded spinach. Transfer soup to warmed tureen or individual bowls and serve. Note: This soup is even better when prepared 2 or 3 days ahead. Recipe from Bon Appetit Enter SITE string: SITE %s Enter command for remote host: Enter remote directory name: Enter remote directory name: Enter remote file name: Enter local file name: APP_MAIN WSFTPDBWNDC LOGMENU WSFTPDBWNDC COMMENT REGETRDIR REGETRFILE REGETLDIR REGETLFILE LMASK RMASK REGETRDIR REGETRFILE REGETLDIR REGETLFILE %s.%s aaremote %s.%03u %-5.5s%03u.%s Saute mushrooms in 2 tb margarine for a few minutes. Add salt & pepper. Cover & remove from heat. Saute the onion & garlic in the oil & remaining margarine. Raise heat a little & add the rice, stirring till well coated. Add green pepper, tomatoes, hot water, cloves, bay leaf, cayenne, mushrooms & stir. Cover, reduce heat & simmer for 15 minutes. Add wine after about 10 minutes. Remove cloves & bay leaf & sprinkle with parsley before serving. Owner t modified s listed Servings: 8 Fat grams per serving: Approx. Cook Time: :60 1. Inspect the beans for imperfections or stones and rinse them under cold water. Place in a soup pot with 4 cups water. Bring to a boil and cook 10 minutes. Remove from the heat and cool 30 minutes. Drain the beans and return them to the soup pot with the remaining 12 cups water. Add the ham hocks, cover, and bring to a boil. Reduce to a simmer. Meanwhile, saute the leeks, onions, garlic and thyme in the olive oil over medium heat until wilted, about 5 minutes. Add to the soup pot. Cook, covered, 1-1/2 hours. Add the carrots and turnips and cook 30 minutes. Remove the hocks and cool. When cool enough to handle, remove the meat from the bones, discarding the fat. Add the meat to the pot. Add the coriander and serve. Yield: 8 to 10 servings. Recipe from "Cuisine Rapide" from Pierre Franey and Brian Miller. reserved. 96.05.22 WS_FTP95 Pro %s %s %s, %s FHEIGHT FWIDTH Place ribs on a rack in a 13x9x2-inch pan or baking dish; add water. Cover tightly; bake in preheated 350'F. oven 1 1/2 hours. Meantime, cook celery and onion in butter in a large skillet 2 to 3 minutes. Add apple pieces; continue cooking 2 to 3 minutes longer. Stir in cornbread cubes, sage and rosemary. Remove ribs from pan; season with salt and pepper. Pour off and reserve drippings; add 1/2 cup drippings to bread mixture; tossing lightly to combine. Shape dressing into 4 equal mounds; place on a rack in the baking dish. Combine chili sauce with 3 tablespoon drippings; brush both sides of ribs. Place ribs on top of dressing mounds; bake, uncovered, 30 minutes, brushing with remaining sauce after 15 minutes. Combine dry ingredients; add tomatoes, onion, eggs and shortening, mixing well. Be sure to chop tomatoes before adding. Heat iron skillet in 400 degree oven until very hot, pour in the batter, and bake at 400 for 30 minutes or until brown. er failed for %s from %s Connect failed to %s Syntax: WS_FTP [args] host:full_path [local:full_path] WS_FTP [args] local:full_path host:full_path WS_FTP [args] -ask [args] = -i inifile -p profile -u u Prepare the burgers according to their recipe. While the burgers are grilling, mix the mayonnaise with the ketchup and relish. Set aside. Follow the directions in the burger recipe for toasting the kaiser rolls. To serve: Brush the interiors of the toasted tolls with the prepared sauce. Put a lettuce leaf on one side of each roll and a tomato slice on the other. Place the burgers on the lettuce leaves, and top each burger with 2 tablespoons coleslaw. Place tomato-covered side of roll on top. Per topping: 95 calories, 4 g carbohydrates, 9 g fat, 8 mg cholesterol, 130 mg sodium. rdir %s [E] failed to return to orig ldir %s [E] failed to change to new ldir %s [I] Converted extension from %s to %s [I] Converted extension from %s to %s DLG_CONVERT notepad dolog WS_FTP.LOG logfile dolog tranrate logfile DLG_PROG_OPTIONS Received drop request outside of list boxes! %s\%s Moved %s to %s Failed to move %s to %s NOT CONNECTED!! File(s) igno Mix cornstarch in about 3 ts of water. Mix all ingredients together. Bring sauce to a boil to thicken. Increase the cornstarch slightly for a thicker sauce. From: _The Joy of Wokking_ , Martin Yan & the crazy kitchen of Bon and Dan Ceppa %02u:%02u %8u BMPDIR BMPTXT BMPUNK BMPDUP BMPDSK BMPLNK total LIST %s [%u] using cache %s DoDirList returned %u Remote Sort Options Local Sort Options DLG_SORT LSORT RSORT Connect to final destination fai Speculaas are a traditional Dutch biscuit or cookie baked on St. Nicholas' Eve (Dec. PREHEAT OVEN TO 325F. Mix all ingredients but the almonds and candied fruit peel together. Add milk until it makes a stiff paste that can be rolled out. Roll into sheets and then press blanched almonds and chopped candied peel on top, if you desire. Cut into rectangles roughly 2-by-4-inches and transfer to a greased cooking sheet. Bake until light brown. uitting unk open msg "%s" %u %s %s In a 2-quart glass bowl, combine peanut butter, chocolate chips, marshmallows, cream and vanilla. Place in a microwave oven and heat on HIgh 1 1/2 to 2 minutes, or until marshmallows are melted and mixture is smooth when stirred. Turn into a foil-lined 8-inch square baking pan. Let cool 1/2 hour, then refrigerate until firm. Cut into 1-inch squares. Server Microsoft NT IBM AS/400 IBM MVS PDP11 RSX11M Sun Solaris Ipswitch BULL GCOS IBM MVS/KNET Amiga CDC Cyber Place all ingredients except lemon into small saucepan and heat. When sauce is simmering add Lemon juice, and stir to mix well. Cool and pour over meat to marinate. When storing, place covered, in refrigerator until ready to use. log file: DLG_ABORT bytes [x] cmd in progress, yielding Enter your e-mail address: COMMENT Enter your e-mail address: COMMENT COMMENT DLG_HOST PASS PASS (hidden) Not connected PASS PASS (hi *I use lemon peel instead of Orange peel In a 1/2 cup conatainer with a tight-fitting lid, combine all ingredients. Attach lid. Label with date and contents. Store in a cool dry place. Use within 6 months. Makes about 6 tablespoons SPICE BLEND MIX. NOTE: Add one teaspoon or more to cake batters, quick bread batters, whipped cream and pancakes. I use this for anything that calls for and of the ingredients used. It adds variety. From Robbie Shelton's Database IGHT05 JPG Beat shortening for 30 seconds. Add sugar & beat till ight & fluffy & well combined. Add the dry ingredients alternately with the water, a little at a time, beating well after each addition. Finally mix in the raisins. Bake in a large greased loaf pan for 45 minutes at 325F. In 2-quart saucepan boil potatoes in water until tender (BUT NOT SOFT); drain and cool. Combine seasonings in small cup and set aside. In 8-inch nonstick skillet combine oil and margarine and heat until margarine is bubbly and hot; add potatoes and saute, stirring occasionally, until lightly browned. Sprinkle with seasonings and continue sauteing until well browned, 10 to 15 minutes. [WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters. Drain beans. Cover with fresh water, bring to a boil & boil fast for 10 minutes. Reduce heat & simmer, covered, for 20 minutes. Drain, reserving the stock. Meanwhile, fry the onion & garlic in olive oil for 3 to 4 minutes. Put in the spices & for another 2 minutes, stirring. Add the drained beans, bell peppers, carrots, peanuts & sliced orange. Cook covered over a gentle heat for 10 minutes. Stir occasionally. Mix in sherry, lemon juice & shoyu. Add about 2 tb of reserved stock, but not too much as the curry should be dry not wet. Cook, covered, for another 10 to 15 minutes. Serve, garnished with extra orange slices. Slice oranges very thinly; place in preserving kettle; add water to cover by 1/4 inch, about 5 cups. Tie spices in a cheesecloth bag; add to kettle; bring to boil over high heat; reduce heat slightly; boil until oranges are very tender; remove spice bag and discard. Add pitted cherries, lemon juice, and sugar to kettle; stir until sugar is dissolved; return mixture to boil; boil rapicly until mixture thickens and reaches gel stage, about 1 hour. Cool for about 5 minutes, skimming off foam with a metal spoon and stirring occasionally. Ladle into hot sterilized jars, leaving 1/2 inch headspace; seal with melted paraffin wax; cover with clean lids. Store in a cool, dark, dry place. Makes 11 1/2 pint jars. After soaking, drain the chick peas. Cook in fresh water for 60 minutes till tender, drain & reserve liquid. Heat oil in large skillet. Fry gently the onion together with the spices for 5 to 7 minutes. Add the bell peppers & chick peas. Dissolve tomato paste into the stock & add to the skillet. Cook for 10 minutes. aste for seasonings. Add lemon juice & salt & pepper. Serve over rice or pasta. Heat oil in a large skillet over medium-high heat. Cook chicken for about 10 minutes, turning occasionally, until browned on all sides. Drain and discard oil. Sprinkle chicken with salt and pepper. Meanwhile, in small bowl, dissolve bouillon cube in water to make broth. Drain peaches and reserve syrup. Stir 1/2 cup reserved syrup into broth along with vinegar, mustard, cinnamon, allspice, and cloves; mix well. Pour mixture over chicken. Reduce heat to low, cover, and simmer for 15 minutes. Remove cover and add peaches; cook over medium heat until liquid is reduced and chicken is fork tender, about 15 minutes. Serve immediately over cooked rice. Makes about 6 servings. [Woman's Day MEALS IN MINUTES August 1985] Wash currants. Remove stems. Add remaining ingredients. Boil gently 30 minutes. Rinse and wipe pickles. Cut in slices. Mix with onion and spices. Pack closely in glass jar. Heat sugar and vinegar to boiling. Pour over pickles. Seal and allow pickles to stand 24 hours. The Household Searchlight Place the olive oil, butter, and onion in a soup kettle, set over low heat and cook until the onion has softened, about 5 to 7 minutes. Increase the heat to medium, add the carrots and stir-cook for 1 minute. Add the celery and stir-cook for 1 minute. Add the green pepper and stir-cook for 1 minute. Add the diced potato, cumin, chili powder, and allspice; stir-cook for 1 minute. Add the herb bundle, lentils, and chicken broth; bring to a boil, then boil for 1 minute. Cover and simmer for about 1 hour, or until the lentils are tender. The soup may be prepared in advance up to this point. ) Season the soup with salt and fresh pepper to taste and discard the parsley-bay leaf bundle. Ladle the soup into warm bowls and serve steaming hot. Makes 4 to 5 servings. [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters. Combine muffin mix, pancake mix, milk, eggs, apple pie spice and vanilla extract until blended. Cook pancakes. Makes 14-16 (4-5") pancakes. *Topping: Combine pancake syrup, vanilla extract, cinnamon and orange extract in 2-cup glass measure. Add 2 sliced bananas and microcook on HIGH (100% power) 1-2 minutes, stirring once. Tie spices in a bag and add to the vinegar. Bring to a boil and stir in the sugar. Scald and peel peaches leaving them whole. Drop peaches, a few at a time, into spiced liquid and cook until soft. Fill sterilized jars and seal. Qj4j[ Grease and flour three 8" round cake pans (1 1/2" deep). Place the pecans in a large ungreased roasting pan. Roast nuts @ 425 degrees for 10 minutes, stirring occasionally. Watch, carefully, lower heat, if necessary. Meanwhile, in a medium size bowl, combine brown sugar, cinnamon and nutmeg. Then, mix in 4 tbsp of butter. Add 2 cups roasted pecans to the butter mixture. Coat them thoroughly. Return mixture to the pan and roast for 10 minutes more, stirring once or twice. Stir in 2 tbsp vanilla extract and roast 5 minutes more. Remove from oven and set aside. In a large bowl of an electric mixer, cream 3/4 cup butter and 1 1/2 cups sugar on high speed until very light and fluffy, about 6 to 8 minutes. In a separate bowl, sift together flour and baking powder. In a third bowl, combine milk and remaining 2 tsp vanilla extract. Add the flour mixture and the milk mixture, alternately, to the butter, beating on high speed until well blended and scraping the bowl sides between additions. Stir in the pecans. In a separate bowl, whip the egg whites on high speed until frothy, about 30 seconds. Add remaining 1/2 cup sugar and continue beating until mixture holds peaks, about 2 minutes. Gently, fold egg white mixture into the batter, one third at a time. Spoon batter into prepared cake pans and spread batter so that it is slightly lower in the center. Bake @ 350 degrees until a toothpick inserted near the center comes out clean, about 40 minutes. Let cool 1 minute, then carefully remove from the pans and place on a wire rack. Cool thoroughly. Glaze. Spread generously with frosting between layers and on top and sides. tem\CurrentControlSet\Services\VxD\MSTCP\ServiceProvider LocalPriority HostsPriority DnsPriority NetbtPriority MaxHostentCacheSize localhost loopback SYSTEM\CurrentControlSet\Control\ServiceProvider\ServiceTypes SYSTEM\CurrentControlSet\Control\ServiceProvider\ServiceTypes\ TcpPort UdpPort TCP/IP UDP/IP TCP/IP TCP/IP UDP/IP UDP/IP UDP/IP %s: unknown host Use margarine rather than butter in this frosting because butter tends to melt out of the frosting as the cake sits awhile. Roast pecans until dark, then cool. Combine the granulated sugar and water in a 1 quart saucepan. Cook over medium heat to soft thread stage (230 degrees on a candy thermometer), about 15 minutes. Do not Stir. In a large bowl of an electric mixer, beat egg yolks on high speed just slightly, about 5 seconds. Gradually, add the hot sugar water mixture. Beat until thoroughly cool, thick, shiny and very pale, about 10 minutes. Start at low speed so it won't splash; then go to high speed. If crystal sugar builds up around the sides of the bowl, don't scrape it into the mixture, it will make the frosting lumpy and you will have plenty of frosting without it. Gradually, add the margarine and mix on medium speed until completely blended and very smooth, about 5 minutes. Blend in the powdered sugar and vanilla extract on low speed until smooth, then, add the pecans. Beat on high speed until thoroughly mixed and very thick. If frosting is too thick, thin with a little cream, milk or water. TlsFree TlsGetValue TlsSetValue InitializeCriticalSection WaitForSingleObject TlsAlloc FreeLibrary lstrcpyA RtlMoveMemory GetProcAddress LoadLibraryA LocalFree GetLastError DeviceIoControl LocalAlloc GetWindowsDirectoryA lstrlenA GlobalFree _lread _llseek lstrcmpiA SetHandleContext lstrcatA TerminateThread WaitForMultipleObjec For the glaze: Combine water and sugar in a small saucepan; bring to a boil. Remove from heat and stir in the vanilla extract. Immediately, brush the glaze over the top of each cake layer with a pastry brush, a little at a time, using all the glaze. GlobalAlloc DeleteCriticalSection SetLastError CreateThread CloseHandle OpenFile _lclose ExpandEnvironmentStringsA wsprintfA PostMessageA CharUpperA wvsprintfA IsWindow USER32.dll CharLowerA In a party-size coffee pot (24-30 cups) combine the 9 cups of unsweetened pineapple juice, 9 cups cranberry juice cocktail, 4-1/2 cups water, and 1 cup of brown sugar. In the basket assemble place the cloves, cinnamon sticks, and salt. Assemble, plug in, and perk. Serve piping hot. Makes approxomately 22 servings. @@QAEAAV1@JW4seek_dir@ios@@@Z ?seekoff@filebuf@@UAEJJW4seek_dir@ios@@H@Z ?seekoff@stdiobuf@@UAEJJW4seek_dir@ios@@H@Z ?seekoff@streambuf@@UAEJJW4seek_dir@ios@@H@Z ?seekoff@strstreambuf Rinse and drain unopened day lily buds; clip off any stem remnants. Put buds in a saucepan; add water barely to cover. Bring quickly to a boil, cover, and simmer 20 minutes. Drain. (At this point, the buds can also be served as a simple vegetable dish after adding salt, pepper, spices, etc. Another thing I do with them is to stuff them with ricotta cheese and serve them that way. ) Anyway, back to the canning recipe! Pack hot buds into 8 sterile half-pint canning jars. Combine vinegar, brown sugar, salt, allspice, cinnamon, and cloves in a saucepan and bring to a boil; boil 3 minutes. Pour pickling solution over buds, distributing spices equally. Seal at once. Yield: 8 half-pints. Let these stand for a few weeks before using, to further develop the spicy flavor. Note: Don't harvest day lilies within 50 feet of roadways due to automobile emissions. _write@filebuf@@2HB ?snextc@streambuf@@QAEHXZ ?sputbackc@streambuf@@QAEHD@Z ?sputc@streambuf@@QAEHH@Z ?sputn@streambuf@@QAEHPBDH@Z ?stdiofi Scald the pickles in boiling water. Drain. Mix together the cinnamon and cloves. Place a layer of pickles in a crock and sprinkle with the spice mixture; repeat until crock is filled. Combine the sugar, salt, mustard and vinegar and bring to a boil and cook about 5 minutes. Pour brine over the pickles, filling the crock. (More brine may be needed, depending on size of pickles). Cover crock and let stand in a cold place. @PAV2@@Z ?tie@ios@@QBEPAVostream@@XZ ?unbuffered@streambuf@@IAEXH@Z Place pork roast in Tender Cooker, add cider, sprinkle with sage and pepper. Cover, add indicator, and cook on high for 30 minutes. s@@QAAXXZ ?unlock@streambuf@@QAEXXZ ?unlockbuf@ios@@QAAXXZ ?unlockc@ios@@KAXXZ ?unsetf@ios@@QAEJJ@Z ?what@exception@@UBEPBDXZ ?width@ios@@QAEHH@Z ?width@ios@@QBEHXZ ?write@ostream@@QAEAAV1@PBCH@Z ?write@ostream@@QAEAAV1@PBDH@Z ?write@ostream@@QAEAAV1@PBEH@Z ?writepad@ostream@@AAEAAV1@PBD0@Z ?ws@@YAAAVistream@@AAV1@@Z ?x_curindex@ios@@0HA ?x_lockc@ios@@0U_CRT_CRITICAL_ Place pumpkin in a heavy kettle. Stir in pectin. Place over high heat and bring to a boil, stirring constantly. Stir in sugar, pumpkin pie spice, and butter. Continue stirring and bring to a full rolling boil. Boil hard exactly 4 minutes. Remove from heat. Stir 5 minutes. Ladle into 1/2 pint hot, sterilized jars, leaving 1/4 inch head space. Adjust caps according to manufacture's directions. Process 10 minutes in boiling water bath. After cooling, check seals. Makes 6 (1/2-pint) jars. In a large dutch oven or kettle, combine all ingredients. Bring to a rapid boil; reduce heat and simmer for 60-70 minutes. Pour into pint jars and refrigerate. Serve as a glaze for ham or spread on biscuits. Yield: About 4 pints. gmptr __p__pwctype __p__timezone __p__tzname __p__wcmdln __p__wenviron __p__winmajor __p__winminor __p__winver __p__wpgmptr __pxcptinfoptrs __set_app_type __setusermatherr __threadhandle __threadid __toascii __unDName __wargv __wgetmainargs __winitenv _abnormal_termina In a bowl, mix together cheese, sugar, 1 tablespoon peel, and nutmeg. Spoon mixture into a small bowl and sprinkle with remaining peel. If made ahead, cover and chill up to 2 days. Makes 1 1/2 cups. _amsg_exit _assert _atodbl _atoldbl _beep _beginthread _beginthreadex _c_exit _cabs _cexit _cgets _chdir _chdrive _chgsign _chmod _chsize _clearfp _close _commit _commode _control87 _controlfp _copysign _cprintf _cputs _creat _cscanf _ctype _cwait _daylight _dstbias _dup2 _ecvt _endt Combine all ingredients in small bowl and toss with fork or spoon to blend thoroughly. Pour into storage container, cover tightly and store in a cool place. Makes about 1 cup; keeps indefinitely. NOTE: Spiced sugar is used in hot or cold tea, coffee or chocolate. It may als be sprinkled on plain cakes, ice cream or fruit. VARIATIONS: Anise sugar, cinnamon sugar, lemon sugar, orange sugar, tangerine sugar, and vanilla sugar. NOTE #2: These sugars can be used on toast or plain cakes or sprinkled on the tops of unbaked plain cookies. They are also delicious flavorings for tea, coffee, cocoa or punches. Vanilla sugar can also be used as the basis for a cake frosting. Depending on the size of the potatoes, either leave them whole or quarter them, but do not cut them too small. Chop the broccoli, reserving the inner stem, but discarding the fibrous outside. Chop the head. Over boiling water, steam the potatoes, broccoli stem, carrots & cauliflower. After 10 minutes, add broccoli heads & steam until vegetables are just tender. In a heavy pot, saute the onions in the ghee till they are transparent. Mix in all the steamed vegetables except the broccoli. Cover & cook for 6 to 8 minutes, stirring often. Add broccoli & cook for another 5 minutes. Serve with bread. Prepare Brown Sauce as directed except stir in 2 tbs chopped onion, 1 tbs snipped parsley, 1 tbs vinegar, 1/4 ts dried tarragon leaves, crushed, and 1/4 ts dried thyme leaves, crushed, with broth. Good with chicken or pork. In bowl mix flour, (can use 1 1/2 cups flour and 1/2 cup unprocessed bran), sugar, cinnamon, baking powder and allspice; set aside. In another bowl combine apples, apple juice concentrate, raisins, egg or egg whites and oil. Make a well in center of dry ingredients and add apple mixture. Mix until dry ingredients are just moistened. Line muffin tins with paper liners. Spoon batter into paper-lined muffin cups. Bake in preheated 350 degree oven 20 to 25 minutes. Combine the raisins and water in a small saucepan. Bring the mixture to a boil then reduce the heat and simmer, covered, for 1 minute. Remove from the heat and stir in the applesauce. Cool to lukewarm. Sift the flour, baking soda, and spices together into a small bowl and set aside. Cream the butter and sugar in a mixing bowl until light and fluffy, using an electric mixer set on medium. Beat in the egg and vanilla. Add the dry ingredients alternately with the applesauce mixture, into the creamed mixture, beating well after each addition. Stir in the walnuts. Turn the mixture into a greased and waxed paper lined 9 X 5 X 3-inch loaf pan. Bake in a preheated 350 degree F. oven for 1 hour or until a cake tester or wooden pick comes out clean when inserted in the center of the loaf. Cool in the pan for 10 minutes before turning out on a wire rack to finish cooling. Heat oven to 350 Generously grease and flour bottom, sides and rim of two 9-ich pie pans or round cake pans**. In a large bowl, blend all ingredients, except the ice cream, until moistened. Beat two minutes at highest speed. Spread half batter (2 1/4 cups) in bottom of each prepared pan. Do NOT spread up sides of pan. Bake at 350 F for 25 to 30 minutes; DO NOT OVERBAKE. Crusts should collapse to form pie shells. Cool completely before filling. In a large bowl, blend softened ice cream until smooth. Divide and spread evenly in center of pie shells leaving a 1/2 inch rim. If desired, drop spoonfulls of ice cream topping on top, swirl with a knife. Freeze pies at least 2 hours before serving. Store in freezer. Once pies are frozen, wrap airtight to avoid freezer burn. ** Do NOT use 8-inch pans. They are too small. Calories per serving: 24 Fat grams per serving: . 2 Approx. Cook Time: Cholesterol per serving: 0mg 1. Bring about 6 cups of water to a boil. Add the beans and boil until tender, about 2 hours. Drain the beans and place them into a food processor. Add the remaining ingredients and process until smooth. Refrigerate until ready to serve. Yield: 4 cups. Partially freeze beef. Slice across the grain into thin strips (bite-size); set aside. Spray six 10-ounce custard cups with nonstick spray coating. Brush tortillas lightly with warm water to soften. Gently press into cups. Bake at 350 F for 12 to 15 minutes. Remove from cups and set aside. For sauce, combine salsa, cornstarch and bouillon; set aside. Spray a large skillet with nonstick coating. Preheat over high heat. Cook and stir zucchini over high heat for 1 1/2 minutes. Add the onions; cook and stir 1 1/2 minutes more or until the vegetables are crisp-tender. Remove from skillet. Place oil in hot skillet. Cook and stir half of the beef for 2 to 3 minutes. Remove cooked beef and cook the other half. Return all of the beef to skillet. Stir sauce and add to skillet. Cook and stir until mixture is thick and bubbly. Continue cooking for 2 minutes more. Stir in the vegetable mixture. Evenly divide the meat mixture among the tortilla cups and top with cheese. Serve immediately. Makes 6 servings. Q5R5S5 Y5Z5[5 ]5^5_5`5 t5u5v5w5x5y5z5{5|5}5~5 Place an iron skillet on a grill set over a high fire, and preheat for 15 minutes. Meanwhile, mix the salt with the white pepper, fennel, black pepper, garlic powder, dry mustard and cayenne. Prepare the burgers according to their recipe, up through the step where the patties are formed. Pat a thin film of the spice mixture on the surface of the burgers. Spray the burgers with vegetable spray and cook the burgers in the skillet for 4 minutes per side. Remove from heat. Transfer burgers to buns. Add the water and Worcestershire sauce to the pan and stir to loosen bits sticking to pan. Spoon this liquid over burgers. Per serving: 30 calories, 5 g carbohydrate, 0 g fat, 0 mg cholesterol, 1095 mg sodium. Combine all the ingredients except the oil in a large mixing bowl, and stir well but do not overmix. Cover, and refrigerate for 1 hour. Shape the turkey mixture into 12 patties about 2-1/2 inches in diameter. Heat the oil in a large skillet, and brown the patties over medium heat, on both sides, about 2 minutes per side. Then reduce the heat to medium-low, cover the skillet, and cook, turning the patties occasionally, until they are crisp and cooked through, about 6 minutes. (You may have to do this in two batches. ) Serve immediately. * See Sowest 2 for recipe. ** Beef Brisket should be well trimmed and weigh about 4 to 5 lbs. ~------------------------------------------------------------------------- Prepare the Spicy Texas Barbecue Sauce and set aside. Heat oven to 325 degrees F. Place beef brisket in ungreased rectangular baking dish, 13 X 9 X 2-inches. Pour sauce over beef. Cover and bake 2 hours. Turn beef over, cover and bake until tender, about 2 hours longer. Serve with warmed flour tortillas if desired. Preheat oven to 375 F. Combine oil and chili powder on a large jelly-roll pan. Set in preheated oven for 5 minutes. In a large bowl, combine onion flakes, garlic powder, salt, and red pepper flakes. Add chicken wings and toss to coat with the spices. Remove pan from the oven. Place chicken wings in single layer; turn to coat with chili oil using tongs or a wide spatula. Bake 1 hour, or until chicken wings are tender, turning once or twice. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] Combine all ingredients. Serve over Chinese pork dumplings or pasta. Saute chili until skin is charred; set aside. Fry chopped chorizo 10 minutes; discard fat; set aside. Saute onion in butter for 10 minutes; set aside. Chop chili into small pieces. In a separate bowl, beat eggs and sour cream until smooth; stir in chili, sausage, and onion. In another bowl, combine cornmeal, flour, baking soda, and baking powder. Stir in sausage mix, soy sauce, and maple syrup, stirring just until blended. Add in milk, cheese and corn kernels. Pour into lightly oiled 9" square baking dish. Bake at 350 degrees until top is browned and splitting, usually 30 to 45 minutes. CUT THE CHICKEN BREASTS into shreds about 3 inches long. Cut the fresh chiles in half, carefully remove the seeds and shred the chiles. (Do not touch your eyes while doing this, as it will make them sting. ) Then prepare all the vegetables. Rinse the bamboo shoots in clean water and shred them. Trim the zucchini and shred them. Wash the bell pepper, remove the seeds and shred it, too. Heat 1 tablespoon of the oil in a wok or large skillet. When it is almost smoking, quickly stir-fry the chicken shreds for 1 minute or until the chicken is slightly firm. Remove the cooked chicken and drain it. Wipe the wok clean. Reheat it and add the rest of the oil. When it is hot, add the shredded chiles, bamboo shoots, zucchini and bell pepper. Stir-fry for about 2 minutes, and then add the rest of the ingredients. Mix them well and stir-fry for another minute. Return the chicken shreds and give the mixture a few quick stirs to finish cooking the chicken. Turn onto a serving platter and serve at once. Sprinkle pork chops lightly with salt and pepper; place in 12x8" baking dish; cover dish with plastic wrap; do not vent. Cook at medium-low power (30%) 16 minutes, turning chops over and rotating dish a half turn after 10 minutes. Meanwhile, in small bowl, combine cranberry sauce, raisins, brown sugar, vinegar, orange juice, cinnamon, orange peel, and 1/2 teaspoon salt. Drain and discard accumulated cooking liquid from baking dish. Spoon cranberry-sauce mixture onto pork chops; cover dish with plastic wrap; do not vent. Cook at medium-low 6-8 minutes until meat loses its pink color and is tender. Bring cranberries, honet and 1/2 cup of water to a boil in a saucepan. Cover and simmer for 10 minutes, then uncover and simmer 10 minutes longer, stirring occasionally. Quarter unpeeled orange and chop it finely in food processor. Add to simmering cranberry mixture with remaining 1/2 cup of water and spices. Stir well and simmer an additioal 20 minutes, stirring occasionally. Chill before serving. Cut chicken breast halves into 1-inch pieces. Heat 1 teaspoon oil in 10-inch non-stick skillet until hot. Cook chicken, salt and red pepper in oil over medium heat about 5 minutes, stirring frequently until done; remove chicken. Add 1 teaspoon oil, the apple, onion, garlic, curry powder, and orange peel to skillet. Cook about 7 minutes, stirring frequently, until apple is tender. Stir in broth, raisins and chicken. Heat to boiling, stirring constantly. Mix the cornstarch and cold water; stir into chicken mixture. Boil and stir 1 minute. Serve over rice. Makes 4 servings. Recipe from Betty Crocker's "30 Minutes or Less" Cookbook CUT THE CHICKEN into strips 2-inches-by-1/2-inch and put in a large bowl. Blend the marinade ingredients together and pour the mixture over the chicken. Mix well for even distribution. Allow the chicken to marinate for 30-to-40 minutes at room temperature. Heat the oil in a deep-fat fryer or large wok until it is quite hot. Lightly sprinkle the chicken strips with the flour and deep-fry them for 8 minutes. Remove them and drain on paper towels. Serve at once. Whole egg noodles may be purchased in Asian markets (they are labeled "egg wonton-style noodles"). Serve this dish for breakfast, lunch or as a snack or as a side dish in a Western- style meal. The ancillary recipes are in the next post. Plunge noodles into a pot of boiling water for 4 or 5 seconds. Remove and plunge into cold water for 4 or 5 seconds. Return to boiling water for 4 or 5 seconds; drain. Pour noodles into a bowl. Add garlic oil, fish sauce, sweet and sour sauce and dried chile flakes (if you like it hot). Dip bean sprouts quickly into boiling water; drain. Add to noodles. Add one or more of the cooked meats. Top with green onions, coriander and ground peanuts. Note: This recipe is a version served by street noodles vendors in Thailand. Seasonings may be adjusted to your taste. PER SERVING: 575 calories, 19 g protein, 60 g carbohydrate, 26 g fat (6 g saturated), 82 mg cholesterol, 2,840 mg sodium, 2 g fiber. From an article by Joyce Jue in the San Francisco Chronicle, 5/29/91. Put the tamarind in a nonmetallic bowl. Add 1/4 cup boiling water and let it soak for 30 minutes. Mash the pulp and extract as much juice from it as possible. Pour all liquid into a bowl, and save the fibrous residue for making the sauce. Slit the eggplants lengthwise to within 3/4 inch of the stem end so that each eggplant remains in one piece. Measure out the spices and place them right next to the stove in separate piles. Heat 2 tablespoons of the oil in a large frying pan or skillet over medium-high heat for 1 minute. Add the garlic and fry for 30 seconds. Add the coriander, cinnamon, and cloves; fry for 15 more seconds. Stir in the coconut and cayenne pepper; continue frying, stirring, until lightly toasted (about 2 minutes). Turn off the heat and stir in the salt, tamarind liquid, and molasses, and mix well. Stuff the eggplants with the spicy coconut mixture. Secure them by wrapping thread around them. Heat the remaining 1 tablespoon oil in the same pan over medium-high heat. When it is hot, add mustard seeds. Keep a pot lid handy, as the seeds may spatter and fly all over. When the seeds stop spattering, add the eggplants in one layer. Fry the eggplants, turning them often, for 3 or 4 minutes. Reduce heat to medium or medium low and cook them, covered, for 10 to 12 minutes or until they are soft and cooked through. Turn off heat. Transfer them to a serving platter, pour Ginger-Tamarind sauce over them, and serve immediately. GINGER-TAMARIND SAUCE: Put tamarind residue in a nonmetallic bowl, add 1/2 cup boiling water, and let soak for 30 minutes. Mash the residue and extract as much tamarind essence as possible, squeezing it hard, into a bowl. Discard the fibrous residue. Put tamarind water in a nonmetallic pan along with cornstarch, mix well and bring to a boil. Cook for 2 minutes. Turn off heat and stir in ginger shreds. Note: For a hotter flavor, stir 4 chopped hot green chilies into sauce. Place bulgur in a heat-proof serving dish. Pour on boiling water & let stand while preparing the other ingredients. Mix together miso, water, honey & sesame oil. Set aside. Heat oil in a wok & saute eggplant for 5 minutes, stirring. Add garlic & ginger & saute for 2 minutes. Add tofu & saute for 5 minutes. Add miso mixture & stir fry for 4 minutes. Add onions & pepper flakes & cook till tender. Pour off any excess water from the bulgur. Fluff with a fork & top with eggplant. Serve immediately. Preheat oven to 450 F. Dip fish in egg; coat with combined cheese, crumbs and red pepper. Place in greased shallow baking dish. Bake 5 to 10 minutes or until fish flakes easily with a fork. Variation: Substitute boneless, skinless chicken breasts for fish, decrease temperature to 400 F. , bake 15 to 20 minutes or until tender. Medium hog casings (optional) Put the meat and fat through the meat grinder, using the 1/4-inch plate, (or use food processor). In a large bowl, mix the ground pork, fat, spices, herbs, and water, kneading and squeezing the meat until everything is nicely blended. If you are making the sausage for patties, simply wrap it in bulk and refrigerate (or freeze) it. Or stuff the seasoned meat into medium hog casings and tie into 4-inch links. Fresh sausage will keep for 3 days in the refrigerator, frozen for up to 2 months. This recipe gives the basics of sausage making and can be varied. You can mix in one or more herbs like marjoram, summer savory, or dried rosemary along with a spice like nutmeg, cloves, allspice, or ginger. A good rule of thumb is to add 1/2 tsp. of a dried herb and/or a pinch of spice to the basic recipe. Two tsp. of minced garlic can also be added. Fry up a small patty to test and taste, and mix in more flavor as you go. Souther farm wives used to stuff bulk sausage into small muslin bags or 'pokes', or fry patties and layer them in their own fat for preservation over the winter. The modern alternative is freezing. << Joyce Monschein >> RINSE CHICKEN PIECES under cold running water, and pat dry on paper towels. In a paper or heavy plastic bag, mix the flour with the salt, garlic powder, paprika, pepper and poultry seasoning. Mix milk with egg in a shallow bowl. Shake a few chicken pieces at a time in the bag of seasoned flour. Roll them in the egg mixture, and then shake them again in the flour. Allow them to sit for 10 minutes so the flour will adhere to the pieces. To pan fry, melt shortening or pour oil in a heavy, deep-sided skillet to a depth of 1/2 to 1 inch. Heat to 365F. Add the chicken pieces, being careful not to crowd the pan, and brown the chicken on all sides. Reduce heat to 275 F and continue to cook until the chicken is tender. It will take about 30 minutes for white meat and 40 minutes for dark meat. Turn several times during the cooking using tongs, and drain on paper towels. To deep fry, heat shortening or oil in a deep fryer to 365F. Cook chicken for 15 minutes for white meat and 18 minutes for dark meat. Drain on paper towels, and serve immediately. Serves 4. D$HPj L$TRQ D$HPS D$TPS Cook and stir the mustard seed and onion in the vegetable oil in a 2 quart saucepan until the onion is tender. Stir in the remaining ingredients and cook, stirring occasionally, until the beans are heated through, about 5 minutes. Serve J +Jd Chopped parsley or chives for garnish Over medium heat, add garlic to butter and saute' until golden, about 3 minutes (don't brown). Add flour and stir until mixture is just golden, about 2 minutes. Add stock and bring mixture to a boil, stirring constantly. Reduce heat and simmer 15 minutes. Stir in caynne. Garnish and serve. F +Fd [Asian accents make this a perfect partner for Japanese noodles, such as udon (use about 12 ounces, dry weight). Serve the finished pasta well chilled. ] Whisk all ingredients to blend in large bowl. Refrigerate. |$DRf Stir together 1/4 cup Dijon mustard, 1/4 cup French's prepared mustard, and 1/4 cup honey. Refrigerate. From Gloria Pitzer. (this is supposed to be like one at Howard Johnson's) Mix sauce ingredients together in a small bowl. Set aside. Heat oil in a nonstick pan or wok; brown ginger root. Add tofu and 1 tablespoon soy sauce; stir gently and occasionally for 2 minutes. Add chopped mushrooms and water chestnuts; stir gently for 2 minutes. Add minced green onions and sauce mixture and stir for 1 minute. Serve hot. Per serving: Calories: 153 Fat: 11 gm (saturated fat = 8%) Carbohydrates: 8 gm Cholesterol: 0 mg Protein: 8 gm Sodium: 237 mg Fiber: 2 gm Calcium: 95 mg Vhx uBVhX u.Wh$ Cut out or twist off stems and discard or save for another use. Carfully scrape out the cavities of mushrooms with a teaspooon. , Heat oil in large heavy skillet over med-hi heat. Add enough of mushrooms to fit, flesh side down, and saute until golden, about 2-3 minutes. Turn and saute other side. Remove and season cavities lightly with salt. Drain, hollowed out side down, on paper towels. Add sausage to skillet. Cook, breaking into small pieces with a spoon, until lightly browned, about 4-5 minutes. Add onions and basil and saute until softened, 2-3 minutes more. Add cream cheese and stir until cheese has melted completely and is well incorporated into the mixture. Taste and season is needed. If you want spicier taste, add red pepper flakes. Drain filling on paper towels. Mound filling into caps. Can be prepared up to a day ahead. Cover and refrigerate. 350 oven. Bake uncovered until hot, about 8 minutes. Remove and arrange on a serving tray. Garnish each with a basil leaf. D$Php3a L$LPQ L$LPQ L$LPQ SEPARATE THE LEAVES AND SPRINKLE them with the salt. Pour in the cold water and allow them to stand in a cool place for 8 hours or overnight. Rinse the cabbage well and squeeze out the excess liquid. Boil the water and pour over the pickling mixture. Mix well and combine with the cabbage leaves. Put the leaves with the pickling mixture into a large glass bowl. You may have to cut the leaves in half to make them fit. Cover the kimchi with plastic wrap and leave in a cool place for about 2 days. Drain and cut the leaves into bite-size pieces. Pack into a glass jar until ready to serve. Makes 1 Pound L$HUSQ h4]_^[ |$ UhL This recipe is designed for a 1-quart Crockette crock pot. If you want to double or triple the recipe and cook it in a larger crock pot, make sure the pot is half full. In 1-quart Crock-Ette crock pot, combine all ingredients. Cover and cook on LOW for 8 to 9 hours. Cool; serve as an accompaniment to pork or chicken. Yield: about 2 cups One tbs contains: 44 cal. , 0 prot. ,12 g carb. ,0 fat, 0 chol. , 5 mg sodium. Saute the Onion, Carrot and Celery in Oil in a Large Saucepan for 10 Min. until Soft and Lightly Browned, Stirring from Time To Time. add the Garlic, Lentils, Cumin, Coriander, Parsley and Lemon Juice. Mash By Hand or Puree in a Processor until the Mixture Holds Together. Season With Pepper. With Floured Hands, Shape the Mixture in 10-12 Flat Burgers, Using a Palette Knife. Coat the Burgers With Flour. Saute the Burgers in a Little Oil until Crisp and Browned, Turning Them Over Carefully To Cook the Second Side. Drain on Paper Towels and Serve Garnished With Watercress and Tomatoes. Coarsely chopped pitted ripe olives (optional) Chopped green onion (optional) Separate egg yolks from egg whites. Chop each separately. In a bowl combine the egg yolks, rice, bread crumbs, the 1/4 cup green onion, the 1/4 cup ripe olives, the rosemary, cloves, and cinnamon. Add ground beef and pork; mix well. Using 1 1/2 tablespoons meat mixture for each meatball, wrap mixture around 2 or 3 raisins and shape into balls. In a large saucepan combine beef broth, condensed tomato soup, chili powder, and meatballs. Bring to boiling; reduce heat. Cover and simmer for 30 minutes. Stir in chopped egg whites. Top each serving with some of the cheese, and additional olives and chopped green onion, if desired. Makes 4 to 6 servings. I hope she enjoy this recipe. Now, I have never heard of Taco soup, but I have heard of tortilla soup. I hope someone have the recipe she is looking for. Later. Preheat oven 425". Combine beans and corn in large bowl. Stir in chilies, onion and green pepper. Lay one tortilla at the bottom of a greased two-quart souffle or casserole dish. Spoon a small amount of bean mixture over tortilla. Top with equal amounts of Moterey Jack and cheddar cheese. Continue alternating layers of tortilla, bean mixture and cheese mixture until you end with cheese layer. Bake covered at 425" for 10 minutes. Serve with salsa. Saute onions, garlic, berbere & paprika in ghee for 2 minutes. Add beans, carrots & potatoes. Saute for 10 minutes, stirring occasionally to prevent burning. Add tomatoes, tomato paste & stock. Bring to a boil, cover & simmer for 15 minutes or until the vegetables are tender. Add salt & pepper to taste & mix in the parsley. 10 c water 1 1/2 c split green peas 2 x carrots, diced fine 2 x celery, diced fine 1 x onion,chopped fine 1 t onion powder 1 t garlic powder 1 t paprika 1/4 t cayenne 2 T soy sauce Place peas and water in large pot. Bring to a boil, reduce heat to medium low, add remaining ingredients, cover and cook for 2 hours. Stir occasionally. When the ingredients are smooth like puree, serve. Helpful hint: stirring with a wisk helps blend the ingredients. Use this spicy peanut sauce with all types of Thai-flavored noodles or grilled meats. IN A SAUCEPAN, saute shallots, garlic and lemon grass until soft. Add red curry paste and cook for 1 minute until fragrant. Add peanut butter, palm sugar, fish sauce and coconut milk. Cook over medium heat until thick (about 15 minutes). Add water if it is too thick. Pour into a shallow bowl. TO PREPARE THIN COLONUT MILK: Pour 1 can unsweetened coconut milk into a tall glass. Allow to sit for at least 1 hour so the thick cream rises to the top. Skim off top (cream) and set aside. The rest is thin coconut milk. Makes 1 1/2 Cups cb SVWUj Day or so before: Pare, halve, and core pears; slice 1/2" thick. Add lemon slices and combined remaining ingredients; simmer, covered, 15 to 25 min. ; or until tender. Cool; refrigerate. Serve with poultry, or as dessert. Makes 4 servings. ?9>C>`>f>p> ?1?9???R? 0*000:0H0U0g0o0 0!1T1 1 232J2Q2l2 3/3z3 4#4@4W4^4t4 Servings: 12 Make 12 mini-sandwiches using French bread and cottage cheese. Separate eggs, beat yolks with sugar until thick. Add vanilla, grated nutmed, and milk. Beat whites to soft peak with a pinch of salt and fold into yolk mixture. Dip sandwiches into batter and brown on both sides in 4 to 6 tablespoons unsalted butter. 0%0+0c0w0 1G1e1 2(202>2O2 2W3i3n3}3 4"4(4-4F4 5C5R5a5 6N6X6z6 7u7{7 7*818P8h8n8 DOUGH: Stuff dates with nuts. Cream shortening and sugar until light; beat in egg. Sift dry ingredients together; add alternately with sour cream. Stir in dates; drop onto cookie sheet. Bake at 400-degrees 8 to 10 minutes. FROSTING: Combine all ingredients; cook until light brown. Frost cookies. Yield: 5 dozen. ;_;i; ;K2> > ?/?`?z? !0*0p0 1,1C1H1z1 1!2R3 3$4-4Z4r4w4 5k5t5 Cut eggplants in half & scoop out pulp. Leave 1/2" skin. Place shells in shallow baking dish. Dice pulp. Saute onions in oil till tender, don't brown. Add cubed eggplant pulp & cook till tender. Add garlic, mushrooms & bulgur. Cook for 3 minutes, stirring often. Add stock & rest of the ingredients. Bring to a boil, cover & simmer for 20 minutes or till moisture is absorbed. Spoon into prepared shells. Drizzle a little more olive oil over the top if desired & pour 1/2 c water into baking dish. Bake at 350F for 40 minutes. In a large skillett or electric frying pan fry the bacon and breakfast sausage, togeather but separately, untill done. While the meat is cooking, slice the french bread into eight slices approx 1 1/2" to 2" thick. and then slice each slice 3/4 of the way through again. Mix the milk, eggs, sugar cinnamon and vanilla togeather into a batter in a deep bowl,and set aside. Take up the bacon and sausage and divide each into eight equal parts and the same with the ham. Dip each piece of bread into the batter and submerge it so that both sides and edges are coated. Open each piece and put in one portion of the meat, bacon, and ham along with one slice of cheese and close the bread again. Fry the stuffed batter coated bread slices in the skillet or the elec. fry pan that has been coated with PAM or other suitable non-stick agent. untill golden brown on the outside and the cheese is melted on the inside. Serve two slices to a plate with your favorite garnishes and condiments. home fries, maple syrup, confectioner's sugar etc. Mix pork with garlic, vinegar and seasonings. Stuff body cavities of well cleaned frogs. Rub with seasoning and hang in the sun to dry. Fry in deep, hot fat until frogs are a golden brown. From "Recipes of the Philippines" compiled and edited by Enriqueta David-Perez, 1962. Capitol Publishing House, Quezon City. In a medium saucepan place the water and bring it to a boil. Remove the pan from the heat and add the grape leaves. Let the grape leaves sit in the hot water for 10 minutes. Remove them from the water and set them aside. In a medium bowl, place the cooked rice, onions, parsley, tomatoes, dried mint, allspice, and garlic. Mix the ingredients together well. Let the mixture sit for 2 hours. In the center of each grape leaf place a small amount of the rice mixture. Fold the bottom of the grape leaf up and the sides over. Roll the grape leaf up. Line the bottom of a large saucepan with some of the grape leaves. Place the rolled grape leaves on top, seam side down, so that they are tightly packed. Sprinkle on the lemon juice. Add enough water to cover the rolled grape leaves. Place an oven-proof plate on top of the rolled grape leaves to press them down. Cover the pot and bring the liquid to a boil over high heat. Reduce the heat to low and simmer the rolled grape leaves for 45 to 60 minutes, or until most of the water is absorbed. Let them sit for 1 hour before serving. Heat the oven to 350 degrees F. Cut each bell pepper lengthwise in half. Wash the insides and outsides of the peppers after removing the seeds and membranes. Cook the peppers in the boiling salted water for 5 minutes then drain and set aside. Cook and stir the meat, onion and celery in a large skillet until the meat is brown. Drain off the excess fat. Stir in half of the tomato sauce and the remaining ingredients, heat to boiling then reduce the heat and simmer, covered, for 5 minutes. Place the peppers, cut sides up, in an ungreased baking pan 9 X 9 X 2 or 8 X 8 X 2-inches. Spoon the meat filling into each of the pepper half evenly and then cover the pan with aluminum foil. Bake for 25 minutes then uncover and top with the remaining tomato sauce and bake an additional 5 minutes. Preheat oven to 350 degrees. Place large size (14 X 20") oven cooking bag in 12 X 8 X 2 baking dish. In small bowl,combine flour, tomato paste,water and sugar. Reserve 1/3 cup tomato sauce for meat mixture;pour remaining sauce into bag. Brown ground beef in skillet. Add onion and garlic;cook until transparent. Drain excess fat. Stir in cheese,rice,salt,pepper and tomato sauce. Remove tops and seeds from green peppers;stuff with meat mixture. Place stuffed peppers in bag. Close bag with nylon tie;make 6 half-inch slits in top. Bake 30 to 40 minutes or until peppers are tender. To serve, spoon sauce over stuffed peppers. Serves 6. Put garlic salt in bottom of each onion. Fill onion cavities with butter and place 1/4 strip of bacon, more if desired, over each. Spoon 2 heaping tablespoons of mushroom soup over bacon. Wrap each onion in foil and place on barbecue for 45 minutes while barbecuing favorite meat. Cook rice. Remove top and insides from peppers and parboil 5 minutes. Brown ground meat and onions. Combine rice, meat, onions, and tomato sauce. Stuff into peppers. These freeze really well. Remove tops and seeds from peppers. Parboil 5 minutes;drain. Brown meat;drain. add onion;cook until tender. Stir in rice, cheese and seasonings;fill peppers. Place in baking dish; top with bread crumbs tossed with margarine. Bake @ 350 degrees 40 minutes. Makes 6 servings. A lot of trouble, but a conversation piece when finished. Old time cooks called these and stuffed whole fruits "mangoes. " They were favorites in English-American homes because the flavor is superb with baked ham, game, roast pork, and with baked beans. Serve whole as a salad, or slice and use as garnish. Wash all vegetables thoroughly before chopping; drain peppers; cut off tops and save; remove seeds and membranes. Cover tops and peppers with water and bring to boiling; boil gently 10 minutes, or until almost tender. Drain, and let cool. Combine chopped vegetables. Mix remaining ingredients; pour over vegetables and mix well. Stuff into peppers, do not pack too tightly. Place top on each pepper. Tie in place with string. Place peppers in wide mouthed jars or in a large crock or jar. Heat together in agate or enamel kettle all of the following ingredients except olive oil. 3 pints cider vinegar 1 quart water 1/2 cup salt 1 Tbsp. celery seeds 1 1/2 Tbsp. mustard seeds 4 Tbsp. whole cloves 2 Tbsp. whole allspice 1 (three inch) stick cinnamon, broken 2 blades mace, or 1 Tsp. ground mace Olive oil Bring spice mixture to boiling; pour over stuffed peppers. Let cool. To each 3 peppers in jar or crock add about 1/2 cup olive oil. Cover. Let stand in cool place 10 days or longer before using. To serve, remove string, drain stuffed peppers. Note: Use remaining oil and spice mixture in salad dressings or for marinade. For little people these can be a meal in themselves. Adults might want to add fish or chicken or perhaps just a salad. Preheat the oven to 350 deg F. Carefully spoon the potato out of the skin; save the skins. Mash the potatoes with butter until fluffy, then add the milk and mash smooth. Mix in the cheese, salt, and broccoli and scoop the mixture back into potato skins. Bake in a shallow pan for 10 min or until cheese is melted and tops of potatoes are lightly browned. Cook zucchini in salted water 5 mins; cut in half length-wise remove pulp. Combine pulp with remaining ingredients; pile this into zucchini and bake in moderate oven (350 degF) 30 mins. PREPARATION: Cut each chicken into 8 pieces and put in a large bowl. Add enough milk to cover and stir in the red pepper sauce. Refrigerate for 1 hour. (Can cover and refrigerate overnight. ) In a flat dish, mix the flour with the salt and pepper. (Can cover and set flour mixture aside overnight. ) COOKING AND SERVING: In a large frying pan, heat lard and butter to about 225F, being careful not to burn the butter. Dredge half the chicken pieces in the flour mixture and add to the hot oil, skin side down. Fry until golden brown on one side, about 8 minutes. Turn the chicken, reduce heat, and continue frying until golden brown, 15 to 20 minutes longer. Repeat with remaining chicken. Serve hot or at room temperature. (Can set cooked chicken aside for up to 8 hours. Wash and dry the suckling pig, sprinkle with salt and pepper. Put in a roasting pan, cover with lemon slices and roast in the oven (375F) until golden brown. Mix the capers with cream and heat through. Pour the caper cream over the pig and serve. John. Mix all ingredients together and cook for a few minutes. Pour into small container (tuna fish cans are good) and refrigerate or freeze until needed. This mixture can also be stuffed into 1 inch holes drilled in small logs to hang from trees. The recipe can be made all year long as you accumulate fat. Fasten containers securely to trees or feeders. Bake potatoes at 350 degrees for about 1 hour, until soft when pierced with fork. Cut each lengthwise; scoop out centers. Place potato centers in fry pan with butter, scallions, cashews, tomato, bell pepper, and garlic. Saute 10 minutes. Restuff potato skins with saute mixture. Sprinkle on cheese, serve immediately. g/Thread cannot find class java/lang/Thread java/lang/ThreadGroup cannot find class java/lang/ThreadGroup (Ljava/lang/String;) java/lang/ThreadGroup Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. finalize OutOfMemoryError java/lang/ClassFormatError java/lang/Class java/lang/String java/lang/ThreadDeath java/lang/Throwable java/lang/Exception java/lang/RuntimeException java/lang/Cloneable java/lang/Object java/lang/OutOfMemoryError sun/misc/Ref java/lang/NoClassDefFoundError java/lan Cream butter and sugar; add egg; sift in dry ingredients. Add vanilla, nuts, and apples. Bake in 8" square pan for 35-40 minutes. Serve with topping of whipped cream or ice cream. Mrs Harold T. Cook r java/lang/StackOverflowError java/lang/OutOfMemoryError native method %s.%s not found java/lang/UnsatisfiedLinkError java/lang/AbstractMethodError _stub java/lang/UnknownError 0123456789ABCDEF (Compiled Code) java/lang/SecurityException Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. xception java/lang/NullPointerException java/lang/NullPointerException java/lang/NullPointerExcepti Roll out pastry and fit into 9" pie plate, trim and flute edges. In bowl, blend sugar, flour and salt. In separate bowl using electric mixer, beat eggs and yolk till frothy; beat in milk and vanilla. Stir egg mixture into sugar mixture till smooth. Bake in 400F oven for 10 minutes; reduce to 350F and bake for about 35 minutes or till crust is golden brown and filling is set. Let cool on rack. oryError java/lang/OutOfMemoryError Invalid method signature '%s' BOGUS-PTR[%ld] Put butter in saucepan, when malterd add sugar and water. Bring to boiling point, let boil 16 minutes. Pour over corn and stir until every kernal is well coated with sugar. This can be made in balls, wrapped in waxed paper. zero java/lang/ArithmeticException / by zero java/lang/ArithmeticException / by zero java/lang/ArithmeticException / by zero java/lang/ArithmeticException / by zero java/lang/ArithmeticException / by zero java/lang/ArithmeticException / by zero Combine raisins and water & cinnamon in saucepan under low heat for 15 mins. Let cool. Add beaten egg & shortening, oats, sweetener & vanilla. Sift flour, salt, soda & cinnamon. Mix all together well. Pour into a greased 1 layer cake pan & bake at 350 degrees F. for 30-35 minutes interException : field %s did not used to be static java/lang/IncompatibleClassChangeError : field %s is final java/lang/IllegalAccessError : field %s used to be static java/lang/IncompatibleClassChangeErr Traditionally, fruit shortcakes are served on warm, split and buttered baking powder biscuits. For a change, try these Lemon Biscuits. Use any seasonal fruit such as strawberries, blueberries, blackberries,raspberries, red currants, plums and peaches. In bowl, sprinkle fruit with 2 tbsp of the sugar and lemon juice; toss to mix well. Set aside. LEMON BISCUITS In measuring cup, add enough milk to lemon juice to make 2/3 cup; stir and set aside for 15 minutes to sour. In bowl, stir together flour,sugar, baking powder, salt and lemon rind; using pastry blender or two knives, cut in shortening and butter until well mixed. With fork, blend in soured milk to make soft dough. Don't overmix. Turn out dough onto lightly floured surface; knead 6-8 times. Roll out or pat dough to 1/2 inch thickness. Using floured 3 inch round cutter, cut out 6 biscuits. Sprinkle lightly with more sugar. Bake on greased baking sheet in 425 F oven for 12-15 minutes or until tops are browned. Let cool until warm;cut in half horizontally. Spoon fruit mixture onto bottom halves of biscuits, reserving some fruit for garnish. Stir strawberry puree with remaining sugar; spoon over fruit mixture. Top with dollop of whipped cream, then biscuit tops. Garnish with more cream and remaining fruit. Makes 6 servings. In a large saucepan or preserving kettle, combine carrots, onions, celery, red and green peppers, beans and cauliflour. Sprinkle with salt and mix well, add water. Cover with a plate (to keep vegetables submerged)and let stand for 8 hours or overnight. Drain, rinse under cold water and drain again thoroughly. In a larger perserving kettle, combine vinegar, sugar and spices. Bring to a boil, add vegetables and olives. Return to a boil , reduce heat and simmer, covered, for 10 minutes or until vegetables are tender. Pack vegetables into hot sterilized 1 pint jars; ladle liquid over vegetables leaving 1/8 inch headspace. Seal. Process 15 minutes in boiling water bath. Serve with sandwiches, cold meats and cheeses. Use any left over syrup in cabbage salads. Makes 20 pints. Heat 2-tbl olive oil in large sauce pan. Add onion and cook till transparent. Add garlic & rice to pan. Stir till rice is lightly browned. Stir 1-cup of chicken stock into the rice, a small amount at a time, till most of the stock is absorbed by the rice. Approximately 10 minutes. Stir in chicken, ham, mushrooms and sweet peppers. Simmer for 5 minutes; add more stock to keep vegetables moist. Add peas, tomatoes and pepper. Simmer for an additional 5-minutes or till rice is tender. Serve Summer Risto in a large bowl. Sprinkle Romano cheese and parsley over the rice. Excellent, served with light antipasto or endive salad, and a medium red. VERSION - A Version stamping library Combine first four ingredients, mix lightly and set aside. Slice bread in half, horizontally. Hollow out bottom half of bread, leaving 1/2 inch crust. In bottom half, layer lettuce leaves, coleslaw, ham, salami and swiss cheese. Top with other bread half. Chill until ready to serve. Cut into wedges to serve. Makes 6 servings. Clean the potato and cut into chunks Peel and chop the onion Rinse and slice the leeks chop the basil leaves 1 Combine the stock, potatoes and onions in a large saucepan. 2 Cook until the potatoes are tender (about 20 minutes) 3 Heat oil in a non-stick frying pan and saute leeks for 10 minutes until almost tender. 4 Add the basil and watercress and cook for a further 5 minutes. 5 Puree the soup in a blender 6 Add black pepper 7 Return to the pan and heat gently, then serve Per Serving 137 calories 5. 1g protein 24. 9g carbohydrates Carbohydrate breakdwon 6. 9g sugars 2. 7g fat (0. 4g saturates) 0. 2g sodium 6. 4g dietary fibre .text `.rdata @.data .idata Place beef and beef knuckle in soup pot. Add the water, tomatoes, salt, pepper, red pepper, bay leaf, and onion. Bring to a boil, then lower heat, partially cover the pot, and let the mixture simmer for 3-4 hours, or until the meat is very tender. Remove knuckle bone and bay leaf. Add celery, carrots, potato, lima beans, and cabbage. Continue to simmer about 30 minutes. Add corn and continue to cook until all vegetables are tender. Cool slightly, remove surface fat, then reheat and serve. Makes one 9-inch loaf 1 Tbsp active dry yeast 3/4 cup warm water 1 Tbsp honey 1 tsp salt 2 Tbsp soft butter 1 1/4 cups pureed Jerusalem artichokes* 3 1/2 to 4 cups white flour, preferably unbleached 1/3 cup sunflower seeds, toasted In a medium-size bowl dissolve the yeast in the warm water and stir in the honey. Add the salt and the butter to the pureed chokes and mix well, then stir into the yeast. Add 3 1/2 cups of the flour and beat 100 strokes or beat with a hand-held electric mixer or, even better, use a dough hook for about a minute and a half; this dough is too sticky to knead by hand. Add more flour if necessary, until the dough comes away from the sides of the bowl, and stir in the sunflower seeds. Turn the dough out on a floured surface and rest it while you clean and grease the bowl. Return the dough to it, turning to coat, and let rise, covered, in a draft-free place, until double in bulk. Turn out, punch down, form into a loaf, and place in a greased 9-inch bread pan. Let rise again, covered with a kitchen towel, for 40 minutes. Bake in a preheated 350 F oven for about 45 minutes until top is nicely browned. Cool on a rack. * It takes about 1 1/2 pounds of Jerusalem artichokes to make 1 1/4 cups puree. Boil or steam the chokes until tender. When cool enough to handle, peel off the skins, retaining as much of the inner flesh as you can. Puree them in a food processor or put through a vegetable mill. Melt the lard, butter, or bacon drippings in a large heavy pot over medium heat. Add the onion, celery, and bell pepper and cook until the onion is translucent. Add the sliced mushrooms and cook for an additional five minutes. Combine the meat with the ground chile, oregano, cumin, and garlic. Add this meat and spice mixture to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the remaining ingredients except the beans. Bring to a boil, then lower the heat and simmer, uncovered, for 1 1/2 hours. Stir occasionally. Add the beans and their liquid and simmer, uncovered, for 1/2 hour longer. Taste and adjust seasonings. Prepare cherries or strawberries for preserves. Combine with an equal weight of sugar. Heat slowly to boiling. Stir frequently. Boil slowly 8 minutes. Let stand overnight. Pour into shallow dishes or pans. Cover with glass. Set in hot sun for several days or until juice has thickened and fruit is plump. the juice of 1 lemon may be added to each 2 pounds of fruit if desired. Insert steel knife in food processor. Place basil in work bowl. With machine running, drop garlic through feed tube and mince. Scrape down sides of bowl. Add drained sun-dried tomatoes and process until finely chopped, scraping down bowl as needed. Add olive oil, vinegar, salt, sugar and red pepper flakes. Process until tomatoes are pureed, about 1 1/2 minutes. (Can be prepared 6 hours ahead. Transfer to small bowl. Cover and let stand at room temperature. Re-whisk before using if necessary. 9p u. This is a large cake recipe that was developed on the farm for haying time. It makes 48 servings, so this would be a good recipe for parties, especially kid's parties. Sift the flour, baking powder, salt and nutmeg together and set aside. Cream the sugar and shortening together, in a large mixing bowl, until light and fluffy, using an electric mixer set ad medium speed. Add the eggs, one at a time, beating well after each addition. Blend in the vanilla extract. Add the dry ingredients alternately with the milk, beating well after each addition, using the mixer set at low speed. Spread the batter in two 13 X 9 X 2-inch baking pans. Combine the brown sugar and cinnamon, blending well, and sprinkle over the cake batter. Bake in a preheated 350 degree F. oven for 15 minutes or until the cake tests done. Cool in the pans on wire racks. Cut each pan into 24 servings. pan; wild rice, instant rice, mushroom soup, water, wine and half the onion soup mix. Arrange chicken pieces on top of rice mixture and sprinkle with remaining onion soup mix. Cover dish tightly with heavy foil. Bake for 2 1/2 hours at 350 degrees. Do not peek. When done, you may add a little water or wine if rice is too dry. Dried tomatoes can be stored in an airtight container for a very long time and should be plumped in a little warm water before using. IN A SMALL SAUCEPAN over medium heat, combine chopped tomatoes, sun dried tomatoes, garlic, wine and olive oil. Cook, uncovered, for 5 minutes or until wine evaporates and mixture begins to thicken slightly. Remove from heat and whisk in butter. Transfer to a blender and blend until chunky smooth. Makes 1 Cup, Serves 4 Add all ingredients in the order listed, select white bread and push start. NOTE: Perfect for serving with soup or salad for a light lunch. Makes two 8-inch loaves, or one 8-inch loaf and one 10-inch loaf 1 Tbsp active dry yeast 2 cups warm water 1/4 cup honey 1/4 cup nonfat dry milk 1/2 tsp salt 1 cup sunflower meal 4 1/2 cups plus 2 Tbsp white flour, preferably unbleached 1/2 cup yellow raisins 1 cup roughly chopped sunflower seeds Glaze: 1 egg white, lightly beaten In a large bowl dissolve the yeast in half the warm water. Stir the honey, dry milk, and salt into the remaining water to dissolve well, then add to the yeast. Stir in the sunflower meal and enough of the white flour until it become hard to stir. Turn the dough out onto a floured work surface to rest while you clean out and grease the bowl. Knead the dough adding more flour as necessary, until it is smooth and bouncy. Return the dough to the greased bowl, cover with plastic wrap, and let rise until double in volume - about 1 hour or so. Toss the raisins and 3/4 cup of the chopped sunflower seeds in 2 tablespoons flour. Turn the dough out on a floured surface, spread it out, then sprinkle the raisins and sunflower seeds evenly over the surface. Roll the dough up and cut in half. Place in two greased 8-inch bread pans seam side down, or if you want to make a long loaf out of one part, roll it out to a length of about 12 inches; either place in a well-greased long clay flowerpot trough, if you happen to have one, or arrange on a greased baking sheet. Cover the loaves lightly with a kitchen towel and let rise until double in volume - about 40 minutes. Brush the loaves with egg white, then sprinkle the remaining chopped sunflower seeds on top. Bake in a preheated 350 F oven for 45 minutes - only 40 minutes for the long loaf. Turn out and cool on racks. Coarsely chop garlic. Combine all other ingredients and bring to a slow boil. Reduce by 1/3, add garlic and cook about 10 minutes. Cool and serve. makes about 2. 5 cup. Place cucumber slices on paper towels to drain excess liquid. Wrap in paper towels and refrigerate until serving time. Combine dressing ingredients in a small bowl, adding sugar to taste. Stir until sugar and wasabi are dissolved. At serving time, place cucumbers in a bowl, pour on dressing and toss. VARIATION: Try adding 1/4 pound (or more) thinly sliced octopus, kyuri tako no sunomono. * Cucumber should be peeled and sliced very thin. ** Shrimp and crab meat are for garnish. ~------------------------------------------------------------------------- Sprinkle the cucumber slices with salt. Allow to stand at room temperature for 1 hour. Gently squeeze slices until soft and pliable. Combine vinegar and sugar in a small bowl, stirring until sugar is dissolved. Add about half of the vinegar mixture to cucumber and toss lightly; drain. Just before serving pour remaining vinegar mixture over cucumber slices. Divide among individual serving bowls with sliced tomatoes, shrimp and crab meat. up_^[ Heat oven to 350F. Grease 13 x 9 x 3 pan, and set aside. Grate peel and squeeze juice from oranges. Add enough water to orange juice to measure 1 cup. Beat cake mix (dry), 1 tablespoon orange peel, oil, eggs, and juice in large bowl for 30 seconds on low speed, then on medium speed for 2 minutes. Pour into pan. Bake 30-35 minutes or until cake springs back when lightly touched. Cool. Serve with cool whip, whipped cream and if desired, sprinkle with remaining orange rind. From "Recipes to Lower Your Fat Thermostat" by La Rene Gaunt. Garnish nutmeg Combine all ingredients except milk in a soup pot. Cook until onions and celery are tender. Remove from heat, add milk, sprinkle with nutmeg and serve immediately. Posted by Sheryl Mccue. Courtesy of Fred Peters. .?AVCScrollView@@ .?AVCFormView@@ .?AVCEditView@@ .?AVCPreviewView@@ Make a paste using the honey, beef broth, oregano, paprika, cumin, celery salt, HOT chili powder, cayenne, minced garlic, crushed red pepper flakes, gin, cocoa, ground mustard and coriander. Make 6 hours to 1 day ahead, so flavors mellow. Brown the meat in olive oil and set aside. Brown onions and green pepper. Add all ingredients except paste, 1 can kidney beans and the hot salsa into a large pot. Simmer uncovered for 2 hours. Put the remaining can of kidney beans and the salsa in a food processor (or blender) and process until smooth. Add this with the paste 1 hour before serving. This is what gives it the Zip. In the cookoff, the chef was very careful to add the paste a little less than an hour before judging. He claims this is the secret!!!! If you like it less hot, then simmer the chili with the spices. This will lose Zip when it is reheated, so either make it for a big party, or add some more hot stuff when you reheat. It freezes well, but there won't be many left-overs. In heavy saucepan, over low heat, melt chocolate chips with condensed milk; stir in remaining ingredients. Spread evenly in waxed paper lined 8 inch square pan. Chill 2-3 hours or until firm. Turn fudge onto cutting board, peel of paper, cut into squares. Store loosely coved at room temperature. Makes about 3/4 of a pound. May be wrapped and frozen for up to six weeks. Thaw at room temperature before serving. OleDataSource@@ .?AVCEnumArray@@ .?AVCEnumFormatEtc@@ Mix all in a cruet, and chill for at least 1 hour. You may not like the amounts used, just change them to match your taste buds! eption@@ .PAVCOleDispatchException@@ .?AVCOleUILinkInfo@@ .?AUIOleUILinkContainerA@@ .?AUIOleUILinkInfoA@@ .?AVCOleDialog@@ .?AVCOleInsertDialog@@ chili powder to taste Cut tortillas into triangles and cook in hot oil until golden brown. In saucepan, combine Queso Quesadilla with milk and cook until melted. Add chili powder. Mix and pour over nachos. Decorate with slices of jalapeno peppers. That's it! .?AUIOleUIObjInfoA@@ .?AVXOleUIObjInfo@COlePropertiesDialog@@ .?AVCOlePropertiesDialog@@ .?AVCOleChangeSourceDialog@@ Combine all ingredients in a small bowl and blend well. Put in a 1-quart airtight container and label as Super Salad Sesoning Mix. Store in a cool, dry place and use within 3 to 4 months. Makes about 3 cups of mix. Use Super Salad Sesoning Mix on the following: Sprinkled topping over tossed green salads, baked potatoes and buttered French bread or rolls before toasting, as a garnish for potato salads, macaroni or egg salads and as a sour cream dip made with 2 T of mix to 1 cup of sour cream. Combine vegetables and seasonings in a large saucepan. Dissolve cornstarch in just enough water to make a smooth paste; add to vegetable mixture and stir thoroughly. Simmer 45 minutes. Refrigerate. Recipe can be halved. To can, place in individual jars and process 10 minutes in boiling water bath. NOTE: To aid in peeling tomatoes, place each tomato in hot water for a few moments just before attempting to peel. You can halve the entire recipe if you want, but if so, be sure to halve the Jalapeno & garlic! This is easy and VERY tasty!. I'm not much into super hot salsa either, but I usually decrease the Jalapeno & Garlic to make this recipe just strong enough to make me sweat!! ;) Pages Mix water*, salt (reduce if you want), coriander & garlic in a bowl. Dip tempeh chunks into bowl & then coat with cornstarch. Deep fry in hot oil till golden brown. Drain on paper towels & set aside. SAUCE: Heat oil in skillet & saute onion for 4 to 5 minutes. Add water, honey, soy sauce, vinegar, tahini, ginger & green onion. Bring to a boil. Dissolve cornstarch in 2 tb water & stir into sauce. Stir till thickened. Place tempeh chunks into the sauce & cook briefly over low heat till heated through. Serve over rice or pasta. Great hot or cold. * I usually save the mixture that I've used to dip the tempeh chunks & add enough water to make up to 1/2 cup. OMELET Make cream sauce with butter, flour, salt and milk. Add chicken, mushrooms, green pepper, pimento, olives and chives. Heat thru. Keep warm. (This is the original sauce: Or use 1 can condensed cream of chicken soup, adding mushrooms, green pepper, pimento, olives and chives. ) Beat eggs slightly, beat in milk and seasonings. Heat butter in non-stick skillet, pour in omelet mixture and cook slowly. Run spatula around edge, lifting to allow uncooked portion to flow underneath. When egg is just cooked but still shiny, loosen edge, roll or fold one half over. Serve on warm platter with sauce. From Better Homes and Gardens, April, 1956, as sent by Mrs. Lillard, Jr. , Sharon, Massachusetts Posted by: Sheila Exner Preheat oven to 450*F. Remove the breast bones from the chicken pieces. With paper towels pat the chicken breasts completely dry and rub them on both sides with 1/2 teaspoon of lemon juice, a little salt and a few grindings of white pepper. In a 12-inch saute pan or heavy skillet with an ovenproof handle, warm the clarified butter over moderate heat for about 10 seconds. Add the chicken and, turning frequently with tongs or a slotted spatula, saute until the pieces are firm and white, but do not allow them to brown. Remove the pan from the heat and cover it with a lid or foil. Then cook the chicken breasts in the middle of the oven for 7 to 8 minutes, or until they are tender and show no resistance when pierced deeply with the point of a small skewer. Arrange the chicken on an ovenproof platter. Reduce the oven heat to the lowest point. Place the pan over moderate heat on top of the stove and add the mushroom and truffle strips and 2 tablespoons of lemon juice. Stirring constantly, cook for 3 minutes. With a slotted spoon, remove the mushrooms and truffle strips from the pan and scatter them over the chicken breasts. Cover the platter with foil and keep the chicken warm in the oven while you prepare the sauce. With a wire whisk, stir 1 tablespoon of butter into the liquid remaining in the pan. When the butter melts, add the flour and continue to whisk over moderate heat until it is completely absorbed. Pour in the chicken stock and still whisking constantly, cook over high heat until the sauce comes to a boil and thickens lightly. Reduce the heat to the lowest possible point and simmer for 8 to 10 minutes. Then pour in the cream in a slow, thin stream and, stirring frequently, continue to simmer until the sauce is reduced to about 1 cup. Remove the pan from the heat and swirl in the 2 tablespoons of chilled butter bits and the remaining 1/2 teaspoon of lemon juice. Taste for seasoning. Strain the sauce through a fine sieve directly over the chicken to mask it completely. Serve at once. cordset CDatabase CDBException ODBC; {call SELECT FROM WHERE ORDER BY State:01S01 State:01004 State:S1096 State:S1010 State:S1C00 ODBC32.DLL SQLAllocConnect SQLAllocEnv SQLAllocStmt SQLBindCol SQLCancel SQLDescribeCol SQLDisconnect SQLDriverConnect SQLError SQLExecDirect SQLExecute SQLExtendedFetch SQLFetch SQLFreeConnect SQLFreeEnv SQLFreeStmt SQLGetCursorName SQLGetData SQLGetFunctions SQLGetInfo SQLMoreResults SQLNumRe Cream butter; gradually add sugar, beating until light and fluffy. Add eggs, one at a time, beating well after each addition. Gradually add flour, beating well. Stir in flavorings. Pour the batter into a lightly greased 15x10x1-inch jellyroll pan, spreading evenly. Lightly cut through batter with a small knife to mark off 24 squares. Spoon about 1 tablespoon pie filling in center of each square. Bake at 350~ for 45 minutes or until lightly browned. Batter will puff up around filling while baking. Cool cake in pan 10 minutes. Cut into squares, and remove from pan. In a medium saucepan, bring the water to a boil; stir in the grits. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally. Remove from the heat, and stir in the sugar and butter/margarine. Gradually add to the bowl containing the beaten eggs, about 1/4th of the hot mixture; add the egg mixture to the remaining hot mixture, stirring constantly. Cook over low heat until the mixture thickens and reaches 160 degree F (about 8 minutes). Remove from heat, and stir in the flaked coconut and sour cream. Spoon mixture into the prepared pie crust; cover and chill. Garnish, if desired. Makes one 9-inch pie. ICDAORecordset.GetRows mjgcqcejfchcijecpdhckcdjqigdejfccjri DateTime IEEEDouble IEEESingle Currency Long Short Byte LongBinary Text CDaoRecordView Remove the seeds from the pepper, chop and parboil. Add pepper and onion, chopped fine, to the rice. Mix thoroughly and put a layer in a buttered baking dish. Add a layer of the sausages which have been partially cooked, and cover with rice. Pour milk over it all and dot with butter. Cover and bake for one-half hour. Remove the cover and bake for another half hour. Yield: 8 1-cup servings Temperature: 350F Time: 1 hour _MSVCRT40.DLL (6 servings) For the egg glaze: Roll out half the dough from the Butter-Lard Pastry on a lightly floured surface to 1/8 inch thickness. Fold in quarters, lift, and position in a pie plate. Trim a 1/2 inch overhang, brush with the egg glaze, then refrigerate the pastry-lined pan while you prepare the filling. In a frying pan, saute the onion in the oil until transparent. Add the garlic and saute 1 minute, then add the minced pork. Saute about 3 minutes, then add the veal (if you are using it) and saute until the meats are browned. Break up any clumps with a wooden spoon. Add about 1/2 cup stock, cover the pan, and simmer about 15 minutes to cook the meat through. Uncover the frying pan and check the liquid. Remove all but 2 or 3 tbsp. of the meat juice and stock. Add the potatoes, celery leaves, parsley, herbs and spices, and stir to blend. Add salt, taste, and adjust the seasoning. Add, if necessary, just enough additional gravy or stock to moisten the mixture well without making it watery. Spoon the mixture into the prepared pastry shell. Brush some egg glaze on the overhang of the lower crust. Roll out the top crust on a lightly floured surface, fold in quarters, lift, and position it over the pie. Trim a 3/4 inch overhang, then fold the top edge under the bottom crust overhang and pinch the two together to seal, making a raised rim all around. Flute the edge as desired. Bake in the lower third of a preheated 425-degree oven for 15 minutes. Reduce the heat to 350 degress, raise the pie to the center of the oven, and continue baking about 45 to 55 minutes longer until golden brown. Check halfway through the baking time and add a foil edging to protect the crust from overbrowning if necessary. Cool slightly on a wire rack, then serve hot or warm. Per serving: 795 calories, 27 gm protein, 52 gm carbohydrates, 53 gm fat, 21 gm saturated fat, 171 mg cholesterol, 2179 mg sodium This one is delicious! . Barb >y *if you don't have fresh thyme for the bouquet garni, 1 teaspoon of dried thyme leaves will do. Saute onions and garlic in butter and olive oil stirring frequently, over low to medium heat until deep golden color is reached (about 30 minutes). Add chicken stock, bouquet garni and bread. Simmer 15 to 20 minutes. Remove bouquet garni. Puree in blender. Strain through medium strainer. Heat and add half & half. Salt and pepper to taste. The soup is better the second day, as it mellows overnight. From Chef Susan Spicer of The Bayona, New Orleans, LA Prepare pancake batter by blending flour, 2 eggs, 1/4 t salt and 1 cup of milk. Lightly oil a large frypan and cook 6 to 8 pancakes (2 or 3 at a time). Heat the applesauce and stir in the raisins. Divide the sauce between the pancakes and spread over each top. Roll up the pancakes like jelly rolls and cut each in half with a sharp knife. Grease an ovenproof dish with oil or butter; place pancakes in the dish, setting them up on the cut edges. Blend 1 egg with sugar, 1/4 t salt, 1 cup milk, and sliced almonds. Pour over the pancakes. Dot with butter. Place in a preheated 375 degree F oven and bake for 40 minutes. Serve immediately. WHITE CASTLE BUNS: Toast White Castle buns on cookie sheet, centers up, at 250 deg F. until lightly browned 12-15 minutes. Cool and process into fine crumbs. MEATBALLS: While buns toast, add to White Castle hamburgers; onion, bacon, 3/4 crumbs, egg, milk, spices, brown sugar, pepper and salt. Mix well and form into 1-inch balls; roll in corn meal. Brown in bacon fat. Set aside. NOODLES: Cook noodles according to directions. Drain; stir in butter or olive oil; cover and keep warm. SAUCE: In bacon pan, add remaining crumbs, water, bouillion and soy sauce. Mix well and cook 1 minute. Add cornstarch. Cook 2-3 minutes until smooth. Reduce heat, add meatballs, stir and simmer 1 minute. To serve: place noodles on a platter. Cover with meatballs and sauce, garnish with dill. ropertyFrame OleTranslateColor OleCreateFontIndirect OleCreatePictureIndirect OleLoadPicture CColorPropPage MEATBALLS: pour boiling water over bulgar wheat, let stand 1/2 hour. Put 1/2 ts oil in small pan, saute shallots about 3 minutes. To soaked bulgar wheat, add ground veal and pork, shallots, egg white, salt, pepper, nutmeg and dill. Blend. Form into 12 meatballs. Place in hot pan with 1 tablespoon oil. Brown on all sides, taking about 15 minutes to cook through, over medium to medium-high heat. POTATOES & MUSHROOMS: Steam scrubbed potatoes for 20 minutes. Add mushrooms to potatoes and steam about 5 minutes to heat thoroughly. CABBAGE: In 1 teaspoon oil, saute the medium sliced onion until wilted. Add cabbage and 1/2 cup pickled beet juice. Cover and steam about 15 minutes or until cabbage has wilted. SAUCE: Place a bouquet garni of 1 small bunch parsley, 2 bay leaves, 3 whole cloves, 4 sprigs of thyme, and 12 peppercorns (wrap all in cheese- cloth, tie and pound just a little) in broth. Simmer 15 minutes. Add to 1 cup yogurt cheese that has been well mixed with 2 T cornstarch, stir well so there are no lumps. COMBINING: Add cooked potatoes and mushrooms to pan with cooked meatballs. Cool pan slightly with 2 oz white wine or sauturne. Pour sauce over pan, stir slightly, sauce will thicken as it heats. Add a dash of cayenne pepper. TO SERVE: Place 1/4 of cabbage on plate. Make a nest and fill nest with three meatballs, three potatoes and three mushrooms with sauce. Sprinkle cabbage with chopped fresh parsley and surround with some of the pickled beets that have been julienned. *Note: Meatballs, potatoes and mushrooms should all be about the same size Per serving: 489 calories, 11 g fat (21%) for whole meal. Over medium heat,preheat platter pan(cast iron or cast aluminum Swedish pan with shallow,round indentations for making thin pancakes about 3" in diameter). In large bowl,beat egg;stir in milk,salt,flour,baking powder and sugar until batter is smooth. Stir in melted butter. Grease cups in hot pan with shortening or butter. Spoon 2 rounded tablespoons batter into each greased cup. Cook about 1 minute on each side or until golden brown. Serve immediately with jam or jelly and sour cream. Makes 20 pancakes. _CStockPropPage Bring water to a boil & cook lentils for 25 minutes. Drain & set aside. combine vinegar, honey, tamari, ginger & water. Bring to a boil. mix cornstarch with a little water & add to sauce. Saute onion in oil till soft. Add pieces of celery & cook for 5 minutes over medium heat. Add lentils, mix well. Add sauce, simmer 5 minutes. Serve over rice. MEATBALLS Finely chop water chestnuts and green onions. Mix all meatball ingredients together. Form into about 24 meatballs. Arrange on a 12" serving plate, cover with wax paper. Microcook on high for 4 minutes, rotate plate, microcook 3 minutes, rotate plate, microcook 3 minutes. Drain any accumulated juices. Combine all sauce ingredients in 4 cup glass measure. Microcook on high 2 to 4 minutes, stirring, until thick. Serve sauce on side for dipping. Sweet & Sour Meatloaf Mix together tomato sauce, sugar, vinegar and mustard. Mix together remaining ingredients and one cup sauce mixture. Pack into 1 1/2 casserole. Pour 1/4 cup of sauce over the top. The remaining sauce may be heated and used when serving the meat loaf. Bake at 350 degrees for 1 to 1 1/2 hours. Cut spareribs into finger-size pieces; sprinkle with salt and pepper. Arrange ribs in a large shallow roasting pan; roast in preheated 300'F. oven 1 1/2 hours, stirring and turning pieces and pouring off fat 2 or 3 times. Heat cooking oil in a saucepan; add onion, green pepper and celery; cook about 3 to 4 minutes. Drain syrup from pineapple into a cup; mix cornstarch into syrup. Add pineapple tidbits, cornstarch syrup, vinegar and soy sauce to vegetables; cook, stirring, until slightly thickened. Drain spare ribs again; pour hot sauce over them. Return spare ribs to oven; bake about 45 minutes longer, basting occasionally with sauce in pan. For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir. For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken. Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken. Mix all ingredients in a large mixing bowl (including juice from pineapple). Let it marinate overnight or minimum 8 hours. Saute over med high heat in large skillet or wok until meat is lightly browned. Ensure the juice is added during cooking. This batch should take two trips to the stove to cook. I like it served over the wide crispy La Choy noodles. (my friend prefers the noodles) I would use steamed rice. Put all ingredients into a saucepan. Mix well, then bring to a boil over high heat. Cook until mixture is reduced by half. Remove from heat. Cover and store in the refrigerator until ready to use. Judith M. Fertig in Flower and Garden, 2-3/93. Combine all of the ingredients in a medium-sized bowl. Store in refrigerator in a tightly covered container. Use as basting sauce for chicken or pork. NOTE: Recipe can be doubled. Makes about 2 cups. [Woman's Day MEALS IN MINUTES August 1985] uP Combine flour, sugar, mustard powder and turmeric in small bowl. Stir in water. Let stand for 2 hours. Combine mustard mixture, honey and vinegar in top of double boiler. Cook, whisking often, over boiling water until mixture just begins to thicken, about 3 minutes. Cook 2 minutes longer, whisking constantly, until slightly thickened. (Mixture will thicken completely on standing. ) turn into clean storage jar. Cover and refrigerate at least overnight or for up to 1 month. MUSTARD PICKLE RELISH: Combine 1/2 cup finely chopped dill pickles and 1/4 cup Sweet and Simple Honey Mustard in small bowl. Makes about 3/4 cup relish. Cook 1 bag of frozen sliced carrots in salted water until just tender. Combine with green peppers and onions. Simmer remaining ingredients together until flavors blend. Pour over carrot mixture. Serve hot, or may be chilled and served as a relish. Will keep, covered, in refrigerator several days. CUT THE CHICKEN INTO 1-INCH cubes. Put the cubes into a bowl together with the rice wine or sherry, 1 tablespoon of light soy sauce and 1/2 teaspoon salt, and marinate for 20 minutes. Meanwhile, cut the green and red peppers into 1-inch squares. Peel and cut the carrots and scallions into 1-inch chunks. (The uniform size of meat and vegetables adds to the visual appeal of the dish. ) Bring a pot of water to a boil and blanch the carrots in it for 4 minutes, then drain and set aside. Mix the egg and cornstarch in a bowl until they are well blended into a batter. Lift the chicken cubes out of the marinade, put them into a batter and coat each piece well. Heat the oil in a deep-fat fryer or large wok until it is almost smoking. Remove the chicken pieces from the batter with a slotted spoon and deep-fry them. Drain the deep-fried chicken cubes on paper towels. TO MAKE THE SAUCE: Combine the chicken stock, soy sauce, salt, vinegar, sugar and tomato paste in a large saucepan. Bring it to a boil. Add all the vegetables, but not the leches or oranges, and stir well. In a small bowl, blend together the cornstarch and water. Stir this mixture into the sauce, and bring it back to a boil. Turn the heat down to a simmer. Add the leches or oranges and chicken cubes. Mix well, then turn the mixture onto a deep platter. Serve at once. Yield: 1 3/4 Cups Of Sauce Combine all the ingredients in a small bowl and stir well. Serve at room temperature. Mix ground beef,1/4 cup Steak Sauce,bread crumbs and egg;shape into 24 meatballs. Drain pineapple chunks,reserving juice. Mix remaining Steak Sauce with reserved juice. Set aside. Thread meatballs,pineapple,green pepper,cherry tomatoes and mushrooms on 6 metal skewers. Grill or broil kabobs,4 to 6" from heat source,for 10 to 15 minutes or until done,turning and brushing with Steak Sauce Mixture,frequently. Serve with rice bedding. Makes 6 servings. Combine first 4 ingredients to make sauce. Combine remaining ingredients, kneading together with hands. Add 1/2 tomato sauce mixture. Put in loaf pan. Pour remaining sauce over loaf. Bake at 400 degrees for 45 minutes. * Pork shoulder should be cut into 1/2-inch cubes. ** Green pepper should be seeded and cut into 1-inche pieces. ~------------------------------------------------------ ~------------- ~---- Mix pork, onion, pineapple (with juice), brown sugar, cornstarch, lemon juice, soy sauce, salt, pepper and ginger in 2-qt casserole. Cover and microwave on medium (50%) until pork is no longer pink, 24 to 28 minutes, stirring every 3 minutes. Stir in green pepper and pea pods. Cover and microwave on high (100%) green pepper and pea pods are tender, 3 to 4 minutes. SLICE THE PEPPER INTO STRIPS 2- to 3-inches long and about 1/4-inch wide--or whatever width appeals to you. They can be very skinny, or nice and wide, too. Heat oil in a large skillet with the garlic. When it's hot, add the peppers, sprinkled with salt, and stir so that all are coated with the oil. Cook over a brisk heat, shaking the pan occasionally until the peppers are hot and beginning to cook, about 5 minutes, then stir in the tomato paste. When it is well incorporated, add the vinegar and stir. Continue to saute until the vinegar is reduced and the peppers are as done as you like. They're good when still somewhat firm--perfect for a little salad--but they can also cook until they are very soft throughout-- good with pasta or heaped on garlic- rubbed grilled bread. Toss in the basil, season with pepper, and heap onto a serving plate. COMBINE ALL THE INGREDIENTS in a small bowl. Be sure to mix them thoroughly. Transfer the mixture to a small dish if it is to be used at once, or put in a jar and refrigerate until needed. This is a subtle and tasty sweet and sour sauce which can be used for any deep-fried foods, such as the Fried Wonton. It keeps well in a tightly sealed jar in the refrigerator. Makes 1/2 Cup Preheat grill for 10 minutes. In samll bowl, blend all ingredients except chicken. Set aside. Grill chicken at low with hood closed until meat near bone is not longer pink, 35-45 minutes, turning pieces over and rearranging frequently. Brush with sauce during last 15-20 minutes of grilling. Serves 6-8. * Choose one of the following Salad Dressings: Russian or Sweet 'n' Spicy French. ~------------------------------------------------------ ~------------------ In small bowl, blend all ingredients. Use as a glaze for chicken, spareribs, kabobs, hamburgers or frankfurters. Brush on during the last half of cooking. Makes about 2 1/2 C glaze CException@@ .?AVCException@@ .?AVCObject@@ Parsley sprigs and lemon slices for garnish Combine molasses, mustard, garlic, parsley, and lemon rind and brush mixture lightly over both sides of chicken breasts. Spread ground almonds on a dinner plate. Carefully dip breasts into almonds. Place breasts on waxed-paper-covered plate and refrigerate for at least 1 hour. Heat oil in large skillet. Saute breasts for 10 to 15 minutes, until lightly browned and cooked through. Garnish with parsley sprigs and lemon slices to serve. Excellent accompanied by buttered parsley noodles or Near East pilaf. Also good made with boned chicken thighs, for those who prefer dark meat. Makes 4 servings. .?AVCByteArray@@ .?AVCDWordArray@@ .?AVCPtrArray@@ .?AVCObArray@@ .?AVCStringArray@@ .?AVCUIntArray@@ .?AVCWordArray@@ Blend ingredients together until smooth. Heat to a boil in a saucepan; turn to low and simmer, stirring occasionally, until mixture thickens. Yields 1/3 cup. .?AVCMapPtrToPtr@@ .?AVCMapPtrToWord@@ .?AVCMapStringToOb@@ .?AVCMapStringToPtr@@ .?AVCMapStringToString@@ .?AVCMapWordToOb@@ Chop onions, celery, peppers, and fruit. Combine all ingredients. Cook slowly, stirring frequently, until thick. More vinegar and sugar may be added if desired. Martha M. Palmer, St. Clair, MI. ?AVAFX_MODULE_THREAD_STATE@@ .?AV_AFX_BASE_MODULE_STATE@@ .?AUCThreadData@@ .?AVCSyncObject@@ .?AVCSemaphore@@ .?AVCMut Wash and dry cucumbers. Put cucumbers in a stone jar or stainless steel container. Add salt and 1/2 cup vinegar to 2 quarts water; bring to boiling; cool. Pour over cucumbers. Cover with dinner plate or glass pie plate. Fill Ball jar with water and use to hold plate under brine. Cover and let stand 2 weeks in a cool place. (If scum forms, remove it each day. ) Drain, discarding brine, and cut cucumbers into 1-inch chunks. Cover with cold water; let stand 24 hours. Rinse well and drain. Tie spices in a cheesecloth bag; add to remaining ingredients. Bring to boiling; pour over cucumbers. Let stand 24 hours. Drain, reserving sirup. Heat surup to boiling and pour over pickles. Let stand 24 hours. Repeat the last step three times. Pack pickles into hot Ball jars, leaving 1/4 inch head space. Remove spice bag. Bring sirup to boiling. Pour, boiling hot, over pickles, leaving 1/4 inch head space. Adjust caps. Process pints and quarts 10 minutes in boiling water bath. Yield: About 3 pints. yPage@@ .?AUIPropertyPage@@ .?AUIPropertyPage2@@ .?AVXPropertyPage@COlePropertyPage@@ .?AVCPropsetPropExchange@@ .?AVCProperty@@ .?AVCPropertySection@@ .?AVCPropertySet .?AUIPersistStream@@ .?AVCBlobProperty@@ .?AVCPropbagPropExchange@@ .?AV_AFX_OLEPROP_STATE@@ .?AVCColorButton@@ .?AVCSto Start fire in grill, placing rack 4 inches above the coals (see note). Combine chutney, marmalade, lemon juice, salt, curry powder, cumin and pepper in a 1-quart saucepan. Bring to a boil over medium- high heat. Meanwhile, stir cornstarch into 2 tablespoons water until smooth; add to boiling chutney mixture; boil for 1 minute, stirring. Remove from heat and set aside until fire is ready. Place chicken pieces on hot grill rack, skin side down; cook, covered with grill cover, for 15 minutes. Turn pieces over; cook for another 10 minutes. Brush chutney mixture liberally over chicken; cook, covered, for 5 minutes longer until the chicken is golden brown, well glazed and cooked through. Garnish with herb sprigs, if desired, and serve with grilled onions and a cucumber salad. NOTE: Chicken mnay be baked in oven. Prepare the chutney mixture as directed. Heat oven to 450F. Arrange chicken pieces, skin side down, in a baking or roasting pan; bake for 15 minutes. Turn pieces over; bake for 15 minutes. Brush with chutney mixture and bake for an additional 5 minutes longer until cooked through. Makes 4 to 6 servings. [ REDBOOK; July 1990 ] Posted by Fred Peters. .?AV_AFX_DAO_STATE@@ .?AUCDaoIndexInfo@@ .?AUCDaoRelationInfo@@ .?AVCDaoException@@ .PAVCDaoException@@ .?AVCDaoWorkspace@@ .?AVCDaoDatabase@@ .?AVCDaoTableDef@@ .?AVCDaoQueryDef@@ Melt 3 Tbsp of the butter in a heavy large saucepan over medium heat. Add the chopped onion, celery and carrot and saute until vegetables begin to soften, about 5 minutes. Mix in 2 tsp dry mustard. Add 1 1/2 cups canned chicken broth, potatoes, bay leaf, and thyme. Bring mixture to a boil. Reduce heat to low, cover saucepan and simmer until potaotes are almost tender, about 10 minutes. Add the corn and half and half. return soup to a simmer. Cover saucepan and cook until vegetables are tender, about 6 minutes. Reduce heat to very low and add the cheddar cheese to the soup, mixing until cheese is just melted. Season soup to taste with salt and pepper. Ladle soup into deep bowls, and garnish with remaining cheese and green onion and serve. From Bon Appetit; August 1991 Shared by Robert Rostrup Cut raw kernels off cobs with a sharp knife. Combine all ingredients in a saucepan over high heat and stir while bringing salsa to a boil. When butter has melted completely and takes on the look of a light butter sauce, remove from heat and serve immediately. Use with chicken or lobster. Makes 3 cups. Peel figs. (If unpeeled are preferred, pour boiling water over figs and let stand until cool; drain. ) Add 3 cups sugar to water and cook until sugar dissolves. Add figs and cook slowly for 30 minutes. Add 2 cups sugar and vinegar. Tie spices in a cheesecloth bag; add to figs. Cook gently until figs are clear. Cover and let stand 12-24 hours in a cool place. Remove spice bag. Bring to simmer; pack hot into hot jars, leaving 1/4" head space. Remove air bubbles. Adjust caps. Process pints and wuarts 15 minutes in boiling water bath. Yield: about 8 pints These pickles take 4 days to make. The cucumber stems need not be removed. Wash the cucumbers, place them in a kettle and cover with boiling water. About 6 hours later, drain and cover with fresh boiling water. Allow to stand overnight and repeat process. After 6 hours, has been added. Let stand overnight. Drain and prick cucumbers 3 times with a sharp table fork. Mix 3 cups sugar and 3 cups vinegar, add spices, bring to a boil and pour over cucumbers. Six hours later, drain the syrup into a kettle, add 2 cups of sugar and 2 cups of vinegar, bring to a boil and pour the cucumbers again. Let stand overnight. In the morning, drain the syrup into the kettle, add 2 cups sugar and 1 cup vinegar, bring to a boil and pour over cucumbers. Six hours later, drain off the syrup once more, add one last cup of sugar and bring to a boil. Pcak cucumbers into clean, hot jars and cover with the syrup to with-in 1/2-inch of the top. Place jars in boiling water and process for 5 minutes after the water comes to a boil. Makes 7 - 8 pints Brine cukes: dissolve 1/2 cup salt in 2 quarts water, pour the solution over cukes, and let stand for 24 hours in a cool place. Drain. Put the cukes in a clean crock. Dissolve 1 cup of the sugar in the vinegar nd add spices tied in a bag. Bring the vinegar to a boil. Pour the boiling hot syrup over the cukes. Next day, drain off syrup and add 1 cup sugar, bring to a rolling boil. Pour the boiling hot syrup over the cukes. Repeat the next day adding the last cup of sugar. Next day, drain the syrup from the pickles and pack the pickles into scalded jars. Heat the syrup to a rolling boil and fill the jars. Remove air bubbles. Add more syrup if necessary. 1/8" head space. 10 minutes boiling water bath. Mix all ingredients together. Put in covered jar in refrigerator. Will keep for a number of weeks. In a small heavy saucepan, combine the sugar, water, vinegar, garlic and salt. Bring to a rolling boil over medium heat. Stir to dissolve the sugar and salt and reduce the heat to low. Simmer until the liquid reduces slightly and thickens to a light syrup. Remove from the heat and stir in the garlic chili sauce. Cool to room temperature before serving. Transfer the cooled sauce to a tightly sealed jar and store at room temperature for 2 to 3 days. Makes about 1-1/2 cups. Mix the dry mustard and the malt vinegar together and let sit in fridge 8 hours or overnight. (The longer it sits, the hotter it gets) In top of double boiler, mix the 3 eggs, 1 cup of sugar, and the mustard mixture together. Cook over boiling water until thickened. Store in fridge. Makes 1-1/2 to 2 cups. This festive bread is perfect for gifts. The recipe can be doubled and freezes well for up to 2 months. A fermented yeast "starter" gives this bread a full flavor, but you can omit the process if you're in a hurry. PREHEAT OVEN TO 350F. In a food processor or mixer bowl, mix 1 cup of the flour, the warm milk, yeast and sugar. If time allows, cover the bowl with plastic wrap and leave the dough at room temperature to ferment and bubble for 2 hours. If time does not allow, proceed to add the egg, salt and butter. Add the rest of the flour, 1/2 cup at a time, to make a soft dough. Knead the dough in the food processor, mixer or on a floured board until elastic and smooth. Mix the cherries, candied fruit, dates and nuts together and fold and knead 1/3 of the mixture at a time into the dough until well mixed. Place in an oiled plastic bag or oiled bowl. Turn to coat. Seal or cover and let rise in a warm place until doubled, about 3/4 to 1 hour. Punch down. Knead briefly. Grease a 9-by-5-inch loaf pan. Form the dough into an oval approximately the length of the pan, and place in pan. Let rise again until doubled. Brush the loaves with the egg glaze. Bake on the middle shelf about 40-to-50 minutes until nicely browned. Cover with foil if the loaf browns too rapidly. Cool on a wire rack. TO MAKE ICING, mix confectioners' sugar, oil, almond extract and enough water to make a smooth consistency. Brush cooled bread with icing. Top with the candied cherries and nuts. Makes 2 Loaves Combine eggs and sugar, blend carefully. Sift flour, measure, and sift with salt, baking powder, and spices. Add alternately with combined milk, shortening, and flavorings to first mixture. Chill dough. Turn onto lightly floured board and roll in sheet 1/3 inch thick. Cut with floured cutter. Fry in deep fat (365 F) until brown. Drain on crumpled absorbent paper. Sprinkle with sugar. Peel, wash, and chop onions. In skillet, melt 4 tablespoons of butter, saute chopped onions until lightly crispy, do not brown. Heat oven to 350 degrees. Grease and flour a 13 x 9 x 2 inch pan. Sift together flour, baking powder, and salt in large bowl. Cream sugar, 4 tablespoons of butter, 1/4 cup shortening until fluffy. Add eggs slowly. Put 1/2 teaspoon soda in sour cream, and add to cream mixture. Beat for 1 minute. Slowly add dry ingredients. Beat for 3 minutes. Stir in sauteed onions. Mix well. Pour into greased pan. Bake 35 minutes in 350 degree oven. Drizzle melted butter over the top. Eat plain or frost with creamed icing. Mix ingredients, stir well. Mixture will keep for days in refrigerator. Place frozen loaf on greased baking pan to thaw and rise at room temperature. Cover with wax paper. Let dough rise to half of the volume, about 2-1/2 hours. Cut dough with sharp knife in pieces of 1-1/2 inch diameter. Roll pieces of dough in balls. Place on baking sheet about 2 inches apart. Cover with wax paper. Let rolls rise until double in size, about 2 hours. Bake in preheated oven at 375 degrees for 25 minutes or until golden brown. Sweet Onion Butter: Mix ingredients, stir well. Mixture will keep for days in refrigerator. AbortDoc EndDoc EndPage StartPage SetAbortProc LPtoDP SetBrushOrgEx CopyMetaFileA CreateMetaFileA RealizePalette GetPaletteEntries CreatePalette GetPixel EnumFontFamiliesA GetPolyFillMode GetClipBox BitBlt GetObjectA GetTextMetricsA SelectObject GetTextAlign SetBkColor SetTextColor SelectPalette GetStretchBltMode SetBkMode SetPolyFillMode USER32.dll IsIconic BringWindo Heat oven to 350 degrees. Grease and flour two 9 inch round pans. Sift together flour, baking powder, and salt in large bowl. In heavy skillet, melt 4 tablespoons butter. Saute onions until lightly crisp but not brown. Pour in mixing bowl to cool. Cream sugar with 1/2 stick butter and shortening. Beat until fluffy. Add eggs, beat slowly, then add flour mixture and milk. Beat for 3 minutes. Add sauteed onions. Stir thoroughly. Pour into pans. Bake about 30 minutes or until wooden stick comes out clean. Cool in pans about 10 minutes; turn out on wire rack and cool completely. Frost with Creamed Icing. TrackPopupMenu GetMenu GetMenuItemID GetSubMenu GetMenuItemCount RegisterClassA GetClassInfoA WinHelpA GetCapture GetScrollInfo GetParent IsChild EnableWindow IsWindowEnabled GetTopWindow SetScrollPos GetScrollPos SetScrollRange GetScrollRange ShowScrollBar SetScrollInfo ScrollWindow ScreenToClient IsWindowVisible In heavy skillet, melt butter and vegetable oil. Add onions and saute until they are slightly brown. Season with salt. Reduce heat, stirring constantly until caramel color and tender. Stir in brown sugar until dissolved. Put in jars and refrigerate until ready to serve. May be heated again. Serve with chicken or turkey. LoadAcceleratorsA TranslateAcceleratorA ReleaseCapture SetCursor GetDesktopWindow ShowWindow GetActiveWindow DestroyMenu LoadMenuA SetMenu From Cathy Dorsey, New River, AZ Chop onions and peppers finely. Combine all ingredients and bring slowly to a boil. Cook until slightly thickened. Pour into hot sterile jars. Fill jars to within 1/2 inch of the top. Seal. Makes 3 to 4 pints. ameProcA TranslateMDISysAccel DrawMenuBar DefMDIChildProcA RedrawWindow LoadBitmapA InflateRect PtInRect ReleaseDC InvertRect GetWindowDC OffsetRect FillRect SetTimer KillTimer SetRect GetDC IsZoomed SetParen Peel onions. Sprinkle salt over onions. Mix ice through them; ice water may be used, but keep adding ice to keep onions cold. Let stand 3 hours; drain. Combine sugar, vinegar, and spices; add onions to spices and heat until color changes (DO NOT BOIL). Ladle into sterilized jars and seal. EndPaint TabbedTextOutA GetClassNameA SetWindowTextA CheckDlgButton CheckRadioButton GetDlgItemInt GetDlgItemTextA SetDlgItemInt SetDlgItemTextA IsDlgButtonChecked ScrollWindowEx tabasco sauce to taste Saute onions in butter. Add ketchup, garlic powder, worcestershire and tabasco. Serve with hamburgers, or as a side dish. troyIcon SetCursorPos DestroyCursor IsClipboardFormatAvailable MessageBeep RemoveMenu SetMessageQueue ValidateRect PostQuitMessage UnregisterClassA ShowOwnedPopups MessageBoxA InsertMenuA GetMenuStringA RegisterClipboardFormatA ClipCursor CopyAcceleratorTableA InSendMessage PostThreadMessageA CreateMenu Put half the onions in bottom if 12 x 7 inch dish. Sprinkle Ritz crackers on top of onions. Add Sausage meat. On top of this put the rest of the onions. Pour cream of mushroom soup over all this; add salt and seasoning salt. Sprinkle layer of cheese and pimento. Bake in preheated 400 degree oven for an hour. From Laurie Jackson, Black Canyon City, AZ. salt and pepper corn bread or corn muffins cheddar cheese Place cornbread in individual serving dishes, and top with cheese. Saute onions in butter. Add the broth and wine; salt and pepper to taste. Simmer about 15 minutes. Add the sage and thyme; simmer 5 minutes more. Pour over the cornbread and cheese. You can personalize this recipe by adding your own ingredients, such as lentils, vegetables, meat, or other herbs, etc. Wash cucumbers and put in jars whole. Cover with cold brine and store until ready to use. When ready, drain pickles and cut into pieces. Cover with boiling water and 1/4 t alum, let stand until cool. Drain. Put pickle spices in a cloth bag and boil in syrup mixture. Pour hot syrup on pickles and let stand in open jars for 2 days. Drain syrup into a pan and heat with spices and add 2 more cups sugar. Bring to a boil. Put pickles into clean jars, pour syrup over and seal. Pickles are ready to eat when cool. Combine cucumber chunks and salt. Place in large dishpan or crock and add boiling water to cover. Let stand overnight, then drain. Mix together sugar, vinegar and spices in a large saucepan. Turn heat to high. When it comes to a boil, add the pickles and return to the boiling point. Spoon into hot steralized jars and seal. Makes 8 pints. PREHEAT OVEN TO 250F. Wash but don't peel the sweet potato. Shred potato on fine blade of a shredder or food processor. Place in mixing bowl and set aside. Finely chop ham; pulse using puree blade of food processor. Add ham to the shredded potato. Add salt and pepper and mix well. Heat 1 tablespoon butter in a non-stick 6-inch skillet over medium heat. Add one-quarter of the potato-ham mixture. Cook about 4 minutes, pressing down gently to compact the hash as it cooks. Flip the hash patty and cook another 5 minutes. Add more butter if necessary. Repeat with remaining mixture; add more butter to skillet as needed. As each hash patty is done, transfer to oven to keep warm. Place 2 poached eggs on each serving. Garnish with a dollop of sour cream. Arrange sweet potatoes in shallow casserole dish. Make 5 cuts partially through loaf of Spam and place loaf in dish. Drain fruit, saving juice. Combine cornstarch and brown sugar. Stir into juice and add margarine. Heat to boiling; stir in fruit and simmer 5 minutes. Spoon over slit loaf and sweet potatoes. Bake at 350 F for 25-30 minutes, basting with juice during baking. Serves 3-4. Dissolve soda in buttermilk. Combine cornmeal, sugar, and salt; add buttermilk mixture, sweet potato, egg, and drippings, mixing well. Shape into balls, using 1 T batter per all. Place on greased griddle, and lightly press into circles with the back of a fork. Bake at 400 degrees for 20 minutes. Sweet potato puree provides the moistness in these individual non- fat cakes. Mini-bundt pans, each containing 6-bundt shaped cups, are available in many cookware stores. (By Times Food Stylists) Remove peel from oranges in large strips. Remove any white pith on orange. Finely chop peel in food processor along with currants. Stir in juice from oranges, sweet potato puree, milk and egg substitute. Sift together cake flour, 1 cup sugar, baking soda, and salt. Quickly stir sweet potato mixture into dry ingredients. Divine batter amoung 9 mini-bundt non-stick cups sprayed with non- stick vegetable spray. Bake at 350 degrees F. 20 to 25 minutes or until cakes test done. Let cool in pan 5 minutes. Remove to wire rack. Combine remaining 1/3 cup sugar and cinnamon. Roll cakes in sugar mixture while still warm. Makes 9 mini-bundt cakes. Each mini-bundt cake contains about: 216 calories; 300 mg sodium; 0 cholesterol; 0 fat; 50 grams carbohydrates; 5 grams protein; 0. 44 gram fiber. Combine the flour, baking powder, sugar, cinnamon, and salt in a large mixing bowl. Using two knives or a pastry blecnder, cut the shortening into the dry ingredients until resembles coarse meal. Using a heavy spoon, stir in potatoes and pecans until are just blended. Pour the milk over the mixture and stir until it is just blended in. Do not overmix. 425 oven. Lightly grease 2 sheets. Turn dough out onto a well-floured surface and pat into a rough rectangle about 1/2" thick. Cut into circles with a 1 1/2" biscuit cutter and place them on the baking sheets. Bake for 10 to 12 minutes, or until tops are golden brown. May use can mashed sweet potatoes. Season with vanilla (1 t), salt (1/2 t), cinnamon 1/2 tsp. Whip all together and pour in greased casserole. Mix topping ingredients on top and bake for 30 minutes in 350 degree oven. Peel and boil sweet potatoes in a covered saucepan until tender - about 20 min. Drain and mash. Mix in the softened butter, sugar, vanilla, and milk. Pour into a baking dish or casserole. Bring cream to simmer in a small saucepan. Add brown sugar and stir until dissolved. Cook over medium heat to soft ball stage - 235F. Remove from heat and beat in butter and pecans. Pour over sweet potato mixture. All of the above may be done up to 2 days in advance and stored in the fridge. Then just heat in the oven until bubbling hot and enjoy. * Pistachios or peanuts Simply dump in all ingredients in the order listed, select white bread and push start. The Japanese call these rice dumplings obagies. DIRECTIONS: Bring water to boil in a 2-quart saucepan. Add rice and salt, cover and reduce heat to medium. Cook for one hour. (Check to see if more water must be added to prevent sticking. ) Remove from heat and let cool for 5 minutes. Preheat oven to 350 degrees F. Mix half the raisins and half the cinnamon into half of the rice and process mixture thoroughly through a grain mill. (If you do not have a grain mill, use a Champion Juicer with a grinder attachment or pound mixture into a paste in a wooden bowl. ) Repeat with remaining rice, raisins and cinnamon. Place walnuts on a baking sheet and roast in oven and let cool. Coarsely grind or finely chop walnuts. Measure rice ito 2 1/2 tablespoon portions. Moisten hands and shape dumplings. Roll each dumpling in walnuts to coat. Serve immediately. Per 2 dumplings: 361 cal, 11 g prot, 21 mg sod, 38 g carb, 21 g fat, 0 mg chol, 36 mg calcium HINTS: To speed up cooking process, place rice in a pressure cooker with 2 1/4 cups of water and cook for 40 to 45 minutes. Remove from heat and let cool until pressure goes down. Dumplings can be stored in the refrigerator for several days. Reheat in oven when ready to serve. * Source: Chef Ron Pickarski, Vegetarian Gourmet (Autumn 1993) * Typed for you by Karen Mintzias eek Read-only file system Too many links Broken pipe Domain error Result too large Unknown error Resource deadlock avoided Unknown error Filename too long Combine all ingredients in a small bowl and blend well. Put mixture in a foil packet or 1-pint glass jar and label as Sweet Salad Dressing Mix. Store in a cool, dry place and use within 6 months. Makes about 1/2 cup of mix. Sweet Salad Dressing: Combine mix, 3/4 cup vegetable oil, and 1/4 cup vinegar in a glass jar. Stir until well blended; chill. Makes about 1 1/4 cups of dressing. Combine cornstarch, ginger, and garlic and mix with ground pork. Form into 1-inch meatballs and brown in a film of oil in a non-stick pan until firm. Reserve meatballs, discard oil. Add sugar to pan and cook until melted and carmelized, about 1 minute. Return meatballs to pan and coat with syrup. Working quickly, place meatballs on a platter and sprinkle with toasted sesame seeds. LC_CTYPE LC_MONETARY LC_NUMERIC LC_TIME Stir together in small bowl. microwave at HIGH 1-2 minutes until mixture can be stirred smoothly. Sunday Monday Tuesday Wednesday Thursday Friday Saturday January February March April Put onions in 7" X 12" dish, next put crackers and add sausage meat. Add a layer of onions and top with cream of mushroom soup, salt and seasoning salt. Sprinkle on a layer of grated Cheddar and pimento. Bake in a preheated oven at 375 degrees F. for 1 hour. Typed by Syd Bigger. am/pm COMSPEC cmd.exe kernel32.dll GetCommandLineW GetCommandLineA Spread potatoes and onion on clean dish towel; roll up, twisting towel to extract excess moisture from vegetables. In bowl, whisk eggs, flour, 1/2 t salt and 1/4 t pepper until smooth 3. In large nonstick skillet, heat 1/4 cup oil over medium-high heat. Ad vegetables to batter; mix. Spoon mixture into skillet, allowing heaping 1 T for each fritter; with back of spoon, flatten slightly. Fry, six fritters at a time, 4 minutes. Turn; cook 2 to 4 minutes. Drain on paper towels; keep warm while frying remaining fritters, adding more oil if necessary. Combine all ingredients in a 2-quart casserole. Bake in preheated 350'F. oven 45 minutes, stirring occasionally. R6002 - floating point not load Mix in blender and store in refrigerator. Note: Costs approximately 1/2 that of commercial brands. ogram termination R6016 - not enough space for thread data R6017 - unexpected multithread lock error R6018 - unexpected heap error R6019 - unable to open console device R6024 - not enough space for _onexit/atexit table R6025 - pure virtual function call DOMAIN error SING error TLOSS error runtime error Mix all ingredients. Shape into patties. Refrigerate 2 to 3 hours. Press patties together to prevent crumbling. Cook 10 minutes on each side. cooked crumbled bacon Bring 1-1/2 cups broth to a boil in each of 2 medium saucepans. Add limas to one, corn to the other. Return to a boil, lower heat, cover and simmer until tender. (Frozen vegetables will be ready in about 5 minutes; fresh corn in about 3 minutes; fresh limas in about 5-10 minutes. ) In food processor or blender, puree limas and their brothfor 1 minute or until smooth. Press mixture through a sieve set over the saucepan in which the beans cooked. Set aside. In clean, dry food processor or blender, puree corn and its broth 1 minute or until smooth. Press through sieve set over the saucepan in which the corn cooked. Stir in 2 tbsp creme fraiche or sour cream to each mixture and heat through over medium low heat. Season each mixture to taste with salt and pepper. To serve, divide lima mixture into 4 warm soup bowls or mugs, filling them only half full. Add corn mixture and swirl with a spoon. Sprinkle ham or bacon over each serving if desired. Serves 4 as a first course or light lunch or supper accompanied by bread, cheese,and a salad. kernel32.dll LCMapStringW LCMapStringA kernel32.dll LCMapStringA LCMapStringW kernel32.dll CompareStringW CompareStringA kernel32.dll CompareStringA CompareStringW kernel32.dll GetLocaleInfoW GetLocaleInfoA kernel32.dll GetLocaleInfoA GetLocal Heat oven to 375 Grease and flour 9 or 10-inch springform pan. In a large bowl, combine 2/3 cup sugar and butter; beat until light and fluffy. Add 2 eggs and 2 tablespoons of lemon juice; beat until well blended. In a small bowl combine 2 cups flour, baking powder, and salt; blend well. Add to egg mixture; beat at low speed until well blended. Spread in prepared pan. Then spoon preserves over batter; carefully spread to cover. Top with apple slices; slightly press into batter. In medium bowl, combine all topping ingredients; blend well and pur over apples. Bake at 350 for 55 to 65 minutes or until apples are tender, edges are light golden brown and toothpick inserted in center comes out clean. Cool 10 minutes, then carefully remove sides of pan. In small bowl, blend all glaze ingredients until smooth; drizzle over cake. Serve warm or cool. Heat milk in large saucepan until simmering. Cook broccoli and onions in milk until tender. Melt butter in small saucepan. Stir in flour. Add butter-flour mixture to milk. Cook and stir 3 minutes. Remove from heat and add grated cheese and salt. Stir until cheese is melted. Serve immediately. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Servings: 4 *Use Knorr or Maggi dry soup mix. Combine soup mix and water in 2 quart glass bowl. Cover, microcook on HIGH for 15 minutes. Stir in milk and cheese. Microcook on MEDIUM- HIGH (70%) for 5 minutes. Stir, cook for 1 minute more or until heated through. Serve with soft biscuit breadsticks. Toast almonds until lightly browned. Toast split buns. Stir next 7 items until well blended. Stir in crumbled bacon, almonds, crabmeat, onions, and cheese. Spread about 1/3 cup of mixture on each roll half. Place on baking sheet and broil 6 inches from heat until golden brown. 2 open faced sandwiches per person. Grease & flour 2 baking sheets. Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar, a tablespoon at a time, beating continuously. Continue beating until meringue is very stiff and dull. It has been beaten enough when a bit, rubbed between thumb & finger, is no longer grainy. The meringue should be stiff enough to hold it's shape when formed with a pastry tube. Gently fold in remaining sugar. Meringues should actually be dried rather than baked. Herein lies the secret of making meringues which are tender, delicate, and light-colored, rather than overly crisp, tough, and too dark to be either attractive or delicious. The best meringues are baked by the following method: Set oven teperature at 200 degrees before beginning to beat the egg whites. After shaping the meringue mixture on baking sheets, place in the preheated oven for 15 minutes. Then turn off the oven heat. Allow the meringues to remain in the oven with the heat rurned off for at least 4-5 hours -- the longer the better. If your oven has a pilot light, the meringues will be ready a little sooner. The meringues should be totally dry before removing them from the oven. If you can, leave them in the oven overnight. For many of us, however, time is a factor. If you can't take the time to bake meringues this slow, slow way, accept second best & simply bake them slowly, setting the oven temperature for 200 degrees or less if possible. At 200 degrees, meringue layers will need to bake for about 40 minutes; small meringues may take a little less time. Whatever method you use, it is important to prevent the meringues from coloring, since even a light tan color changes their texture and taste as well as their appearance. When thoroughly dry, meringues can be kept covered in a dry airy place (NOT in a tightly covered box) for several weeks. ALTERNATE MIXING METHOD by ELECTRIC BEATER Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in large bowl. Beat at high speed until egg whites hold peaks. Add 1/2 cup sugar, all at once. Beat at high speed until mixture is very stiff and there are no grains of undisolved sugar. Fold in remaining sugar. To shape Swiss Meringue into layers and rounds follow directions given below. Grease and flour a large baking sheet. Press the rim of a 9-inch layer cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to make guides. If Baking Pan Liner Paper is used, the guiding circles will have to be traced with a pencil. Spread mixture within circles. OR: Fill a pastry bag fitted with a No. 3 or 5 tube with prepared mixture. Starting in center of each circle, press out bater in a long, continuous, pencil-thick strip, curling it round & round until traced circle is completely filled in (spiral). For best control, press out batter slowly, holding bag at least 1 inch away from sheet. Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for 9-inch layers. Grease & flour 2 baking sheets. Combine egg whites, cream of tartar, salt, & vanilla in a large bowl. Beat (at medium speed if a mixer is used) until egg whites hold soft peaks. Gradually add 3/4 cup sugar, a tablespoon at a time, beating continuously. Continue beating until meringue is very stiff and dull. It has been beaten enough when a bit, rubbed between thumb & finger, is no longer grainy. The meringue should be stiff enough to hold it's shape when formed with a pastry tube. Gently fold in remaining sugar. Meringues should actually be dried rather than baked. Herein lies the secret of making meringues which are tender, delicate, and light-colored, rather than overly crisp, tough, and too dark to be either attractive or delicious. The best meringues are baked by the following method: Set oven teperature at 200 degrees before beginning to beat the egg whites. After shaping the meringue mixture on baking sheets, place in the preheated oven for 15 minutes. Then turn off the oven heat. Allow the meringues to remain in the oven with the heat rurned off for at least 4-5 hours -- the longer the better. If your oven has a pilot light, the meringues will be ready a little sooner. The meringues should be totally dry before removing them from the oven. If you can, leave them in the oven overnight. For many of us, however, time is a factor. If you can't take the time to bake meringues this slow, slow way, accept second best & simply bake them slowly, setting the oven temperature for 200 degrees or less if possible. At 200 degrees, meringue layers will need to bake for about 40 minutes; small meringues may take a little less time. Whatever method you use, it is important to prevent the meringues from coloring, since even a light tan color changes their texture and taste as well as their appearance. When thoroughly dry, meringues can be kept covered in a dry airy place (NOT in a tightly covered box) for several weeks. ALTERNATE MIXING METHOD by ELECTRIC BEATER Combine egg whites, cream of tartar, salt, 1/2 cup sugar and vanilla in large bowl. Beat at high speed until egg whites hold peaks. Add 1/2 cup sugar, all at once. Beat at high speed until mixture is very stiff and there are no grains of undisolved sugar. Fold in remaining sugar. To shape Swiss Meringue into layers and rounds follow directions given below. Grease and flour a large baking sheet. Press the rim of a 9-inch layer cake pan or a 2-inch cooky cutter lightly into the flour on baking sheet to make guides. If Baking Pan Liner Paper is used, the guiding circles will have to be traced with a pencil. Spread mixture within circles. OR: Fill a pastry bag fitted with a No. 3 or 5 tube with prepared mixture. Starting in center of each circle, press out bater in a long, continuous, pencil-thick strip, curling it round & round until traced circle is completely filled in (spiral). For best control, press out batter slowly, holding bag at least 1 inch away from sheet. Bake in a 325 degree oven, 25 minutes for small rounds, 35-40 minutes for 9-inch layers. Green and red sweet peppers may be used in any proportion. Discard seeds. Put peppers through food chopper twice, using the finest knife. Measure peppers. Use enough juice from peppers to make cups level. Add sugar and vinegar. Mix thoroughly. Heat rapidly to a full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire and stir in fruit pectin. Stir and skim alternately for just 8 minutes to cool slightly to prevent floating. Saute all vegetables and seasonings in olive oil until vegetables are tender. Stir in wine, correct seasoning and boil for 2-3 minutes. Cut swordfish into finger size pieces and add to the sauce. Cook for 15 minutes stirring very carefully. Serve in a ring of buttered noodles. DSVWj@ For Bouquet garni wrap 3 sprigs parsley, 1 bayleaf, 1 celery stalk sliced, and pinch of tyme in cheese-cloth. Tie shut. In an ovenproof casserole brown the swordfish in the olive oil. Season with salt and pepper then add the onion, green pepper, tomatoes, mushrooms, and garlic. Saute for 10 minutes. Add the fish stock (or water) to cover the fish then add the wine or lemon juice, and the bouquet garni. Cover and bake for 35-40 minutes at 350/F. Can also be simmered on the top of the stove 35-40 minutes. When fish flakes easily, remove from casserole and keep warm. Remove bouquet garni then boil liquid to reduce by one half. Blend the flour and butter and whisk into liquid to thicken. Correct seasoning with salt and pepper. Pour the sauce over the swordfish to serve and garnish with diced pimentos and capers. Combine all ingredients except swordfish, butter and bacon fat. Mix well then process using the finest blade to make a paste. Melt butter, add bacon fat then saute the paste for 5 minutes over low heat. Set aside. Brush both sides of the swordfish with oil and brown quickly under a broiler. Keep warm. Oil a large sheet of brown paper or vegetable parchment. Spread half the crab mixture on the paper. Lay the browned swordfish on the mixture then cover the swordfish with the remainder of the crab. Fold the paper to cover and enclose the fish and twist the ends. Place the bundle on a greased cookie sheet. Bake at 350/F for 50 minutes; turn once after 25 minutes. Serve with lemon butter flavoured with garlic. Combine cocoa and water. Add peanut butter, vanilla, and salt, beating until smooth. Gradually stir in sugar and beat until smooth again. If needed, add a very little hot water until frosting is of spreading consistency. Mix together sugar, milk, syrup, and vinegar. Cook to soft ball stage (a little syrup dropped into cold water forms a soft ball that flattens when removed from water). Remove from heat and cool to lukewarm. Add peanut butter and beat until creamy. Dump into 10" buttered pan, put out in pan, and cut into squares. * - boiled and drained Mix sifted sugar into mashed potatoes, a little at a time, by hand; do not use electric mixer. Sprinkle waxed paper with additional confectioners' sugar; take ball of sugar-potato mixture, about the size of a baseball, roll out as for pastry, and spread with crunchy peanut butter. Roll over and over like jelly roll; makes enough for two rolls, each about a foot long. Wrap in Saran or foil and chill well. Slice into 1/2" thick rounds. "These are the real thing. People come from around the corner, around the city, and around the world to eat these ribs at Sylvia's. The secret? Tangy, not too sweet barbecue sauce and a special way of preparing the ribs described here. " Barbecue Sauce To make the ribs easier to handle, cut each slab between the middle bones into 2 equal pieces. Rub the salt, black pepper and red pepper into both sides of the ribs. Place the ribs in a deep baking dish, cover them, an refrigerate overnight. Preheat the oven to 450 degrees. Pour the vinegar over the ribs an bake 1-1/2 hours. Rotate the ribs two or three times during baking and spoon some of the pan juices over them. Remove the ribs from the baking dish and place in a single layer on baking sheets. (Line the baking sheets with aluminum foil for easy cleanup). Bake at 450 degrees for 1 hour. The ribs should be tender an well browned. This much can be one up to a day in advance. Cool the ribs, cover tightly, and refrigerate. Bring to room temperature for about 1 hour before continuing. To finish the ribs, preheat the oven to 400 degrees. Cut the slabs between the bones into individual ribs. Place the ribs in a baking dish large enough to hold them comfortably. Spoon enough barbecue sauce over them to coat lightly. Cover the pan with aluminum foil and bake until heated through, about 20 minutes. Serve with additional barbecue sauce on the side. Serves 8. Sylvia's Barbecue Sauce 16 ounces Red Devil Hot Sauce 2 1/2 tsp. crushed red pepper flakes 1 small onion, sliced 1 small stalk celery, sliced 3 cups tomato puree 1 1/2 cups water 1 1/2 cups sugar 1 lemon, sliced Combine all the ingredients in a heavy pot and heat till just hot. Don't bring to a boil or the sauce will turn dark and become thin. Cool the sauce to room temperature, strain it and store it in a tightly covered jar in the refrigerator. Makes 5 cups. am_writeBytes_stub Java_java_io_FileOutputStream_write_stub Java_java_io_File_canRead0_stub Java_java_io_File_canWrite0_s Heat oil in a large casserole. Saute onion & garlic until the onion is tender. Add cumin & coriander. Saute for another minute over medium heat. Add cayenne pepper, lentils, bay leaf & water. Bring to a boil. Add salt & pepper to taste, cover, reduce heat & simmer for 45 minutes. Simmer only until the lentils are just tender. Adjust seasonings. Just before serving, bring back to a simmer & add the noodles. Cook until al dente, about 4 to 10 minutes. Serve at once in bowls. In place of vermicelli, use wholewheat spaghetti noodles or macaroni. s.name (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; os.version os.version (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; os.arch os.arch (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; jit32301 jit32301 java.compiler java.compiler (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; file.separator file.separator (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; Mix first 6 ingredients in large mixing bowl then add: 1 cup boiling water with 2 tsp soda added to it. Stir well, then add gradually 2 3/4 cups flour. Bake in 9x13 inch pan at 350 for 40-45 min. Bake in 2 round pans at 350 for 30-35 min. Bake as cupcakes at 325 for 20-25 min. /Object;Ljava/lang/Object;)Ljava/lang/Object; user.name user.name (Ljava/lang/Object;Ljava/lang/Object;)Ljava/lang/Object; user.home user.home (Ljava/lang/Object;Ljava SZECHWAN EGGPLANT & TOFU SAUCE: Combine soy sauce, vinegar, sherry, sugar in a liquid-measuring cup. Add enough water to make up to 1 cup. Place cornstarch in a small bowl, pour in the liquid, pour on the liquid & whisk till dissolved. Set aside. Heat a large wok over a high flame. Add oil & onion & stir fry for about a minute. Add eggplant & salt & stir fry for 8 to 10 minutes till the eggplant is soft. Add garlic, ginger & black pepper & cayenne. Cook a few minutes more. Add tofu & scallion bottoms. Stir the bowl of liquid that has been set aside & add to the wok. Mix well & stir fry for another few minutes till the sauce is thickened. Remove from the heat & serve over rice topped with scallion greens & cilantro. Serves 4. java_301 .:classes java/lang/NullPointerException exec is not allowed java/lang/SecurityException java/lang/NullPointerException java/net/UnknownHostException java/net/UnknownHostException java/lang/NullPointerException java/net/Unk Walter McIlhenny was very fond of homemade chili and liked to serve his version to former Marine Corps buddies who visited him on the island. ~------------------------------------------------------------------------- In a 5-quart Dutch oven or heavy saucepan, heat the oil over medium-high heat. In three batches, brown the beef well, removing each batch with a slotted spoon. Set aside. Add the onion and garlic to the pot and cook for 5 minutes, or until tender, stirring frequently. Stir in the chili powder, cumin, salt, and Tabasco sauce; cook for 1 minute. Add the water and chilies; bring to a boil. Return the beef to the pot. Reduce the heat and simmer uncovered, 1-1/2 hours, or until the beef is tender. Serve the chili over rice with onion, cheese and sour cream, if desired. From: The Tabasco Cookbook. java/lang/NullPointerException java/lang/NullPointerException java/lang/ArrayIndexOutOfBoundsException java/io/IOException java/lang/NullPointerException null FileDescriptor Take a regular quart of pickles and drain the juice off the pickles. Add the sugar and Tabasco Sauce. Let it set for 5 days. Shake or invert the jar at least twice a day to insure an even coating. This makes a very tasty pickle. Of course the amount of Tabasco can be adjusted to suit your own taste. t/SocketException java/net/SocketException null FileDescriptor java/lang/NullPointerException java/lang/NullPointerException java/io/IOException java/lang/NullPointerException java/io/IOEx Place a Filet Mignon or New York Strip steak on the cutting board. Briskly,rub about 1/3 tsp. Tabasco pepper sauce on EACH side of steak. Sprinkle,liberally,with coarse,cracked black pepper and pat the pepper into the steak. Grill over a hot fire,searing the steak,quickly,on both sides before cooking it,slowly,over the corner of the grill. Serve steak medium to medium rare. Mix oil, lemon juice, mint, salt, pepper and garlic and pour over meat. Marinate 30 minutes. Pour water over bulgur and soak 20 minutes. Drain and squeeze out excess water. Add remaining ingredients except cucumber and tomato and chill for 3 to 5 hours. Add rest before serving. In large skillet, brown beef. Drain. Stir in salsa, chili powder and cumin. Bring to a boil. Reduce heat to low; simmer 10 minutes or until liquid is absorbed, stirring occasionally. Add salt and pepper to taste. Use beef mixture for tacos, tostadas or taco salads. Makes 2-1/2 cups. PR_CLOSE PR_OpenFile PR_ExitMonitor PR_GetGCInfo PR_EnterMonitor PR_NonBlockIO PR_LoadStati bag baked tortilla chips Saute meat in skillet. Add taco seasoning mix, tomato sauce, and water. Bring to a boil, reduce heat, and simmer uncovered 15 min. Add tortilla chips; mix, being careful not to break the chips. Pour into a 2-inch-deep by 8 inch round or square baking dish. Bake in 400 oven 10-15 minutes. Top with cheese. erRootFinder PR_SetBeginGCHook PR_InitGC PR_GC PR_CEnterMonitor PR_CExitMonitor PR_CNotify PR_CNotifyAll PR_PendingException PR_CurrentThread Cook hamburger, taco mix and water according to package directions. Place unrolled crescent dough in ungreased pie plate to form crust. Sprinkle with half of the corn chips and top with hamburger mixture. Spread sour cream on top and cover with cheese and remaining chips. Bake at 375 degrees for 20 minutes or until heated through. PR_GetLibraryPath PR_FindSymbolAndLibrary PR_NowMS PR_ExplodeTime PR_ToGMT PR_FormatTime PR_ComputeTime PR_gethostbyname PR_gethostbyaddr * Purple Spanish Onion should be chopped. ~------------------------------------------------------------------------- Line lightly greased 13-inch quiche dish (or one 13 x 9-inch pan or two 9-inch piepans) with tortillas, tearing them to fit, if necessary. Brown ground beef and onion, pour off drippings. Add garlic, chili powder, oregano, cumin, thyme and salt, stirring to combine. Spoon Beef mixture in pan(s). Top with cheese. Beat eggs and milk together and pour into pan(s). Bake in moderate oven (350 F) 1 hour or until set. Spread top with sour cream; top with tomatoes avocado and lettuce. Garnish with olives. Cut into serving size peieces; serve with salsa. GetVersion KERNEL32.dll _fstat _putenv _strdup _unlink _lseek _close _getcwd _strcmpi ***Garnish with*** cilantro chopped tomatoes chopped onions sour cream shredded cheddar sliced pitted black olives tortilla chips Prepare rice according to package directions. Brown beef and onion in skillet. Add salsa, tomato sauce and bouillon cube. Bring to a full boil; cover, reduce heat and simmer for 5 minutes. Serve beef mixture over rice; top with garnishes to taste. Combine all ingredients in a large sauce pot. Bring to a boil. Reduce heat and simmer about 1 hour or until thick. Stir frequently as mixture thickens to prevent sticking. Pour hot into hot jars, leaving 1/4 inch head space. Adjust caps. Process 30 minutes in boiling water bath. Yield: about 6 half pints. Combine all ingredients in a small bowl and blend well. Spoon mixture onto a 6-inch square of aluminum foil and fold to make airtight. Label as Taco Seasoning Mix. Store in a cool, dry place and use within 6 months. Makes 1 package (about 2 T) of mix. Using the above recipe as a guide you can increase the amounts to make any number of packages. Taco Fillin: Brown 1 lb lean ground beef in a medium skillet over medium-high heat; drain the excess grease. Add 1/2 cup water and the sesoning mix. Reduce heat and simmer 10 minutes, stirring occasionally. Makes filling for 8 to 10 tacos. This is a really easy soup to prepare. Cornbread and tortilla chips go well with it. You can also add some "hot" to it if you desire. It also is a good soup to put in the crock pot. Brown turkey and onion. Drain well. Add remaining ingredients. Simmer for 15 minutes. Serves 6 to 8. Posted by Sheryl McCue. Courtesy of Fred Peters. This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. Process the above in a blender. z?aUY zc%C1 -64OS Beat very well with whisk of electric mixer. (The more you whip it the thicker it gets. Follow your own personal designs. ) Tahini is available in most health food stores. This cake is frequently made during Lent as it contains no animal products. Peanut butter, the smooth, creamy variety, may be used instead of tahini. Oven temperature: 180 C (350 F) Cooking time: 45-60 minutes Grease a 20 cm (8 inch) tube pan or a 20 x 30 cm (8 x 12 inch) slab cake pan with melted margarine or oil. Chill in refrigerator until required. Beat tahini, sugar and orange rind for 10 minutes, then gradually beat in orange juice. Sift dry ingredients twice and fold into tahini mixture. Blend in walnuts and sultanas. Dust chilled cake pan with flour and turn batter into pan. Spread evenly and knock base of pan on table top to settle batter. Bake in a moderate oven for 55-60 minutes for tube pan, 45 minutes or so for slab cake. When cooked, invert cake in its pan onto cake rack and leave for 2-3 minutes before lifting pan from cake. Cool cake and cut in slices or squares to serve. Store cake in a sealed container. In a medium-size mixing bowl, combine the chicken, celery, chowchow, and pepper sauce. Mix lightly; add the mayonnaise and mix again. Add more mayonnaise if needed to moisten well. Chill 1 to 2 hours before serving. Line a bowl or platter with greens and spoon the salad onto the greens. NOTE: To poach chicken: Combine 1 pound each of skinned chicken thighs and breast pices in a large skillet with a carrot, peeled and sliced; a rib of celery, cut in chuinks; a small onion, cut in halves but not peeled; pepper, a sprig or two of parsley, and a lemon half. Cover, and simmer 30 to 45 minutes, until juices run clear or golden when the chicken is pierced with a fork. Cool the chicken in the broth. Cut meat off the bone and chop it coarsely. Refrigerate until ready to make the salad. If desired, the broth should be saved for soups or other uses. FROM: The Florida Cookbook, by Jeanne Voltz and Caroline Stuart. Typed in by: Ronnie Wright Contributed to the echo by: Leti Labell Originally from: Mexican Microwave Cookery, by Carol Medina Maze Tamales de Chili Colorado Dough In food processor, combine the Chili Colorado, the corn, and the hominy; process until pureed. (You may need to do this in batches unless you have a large food processor. ) In a large bowl, combine the pureed chili mixture, the shortening, the salt, the baking powder, and the cornmeal. Mix dough until smooth. (The recipe says to use an electric mixer, but I found it easier to just use a spoon. Contributed to the echo by: Leti Labell Prepare the corn husks: First go through the corn husks, separating them, and removing pieces of cornsilk (and also dirt, etc. ) that you find. Then place them in a large bowl and cover with tap water. (I put several plates on top of the corn husks to hold them down, because they have a tendency to float. ) Let them soak for at least half an hour. Rinse the corn husks several times, to clean them. Then drain them well. Next, dry off the corn husks. While you do this, you can separate them into piles: big husks, medium, and too little to be worth using. At this time, you can also prepare some thin strips of corn husk, that you will use to tie the tamales together. (This is where you you the little pieces too small to make a tamale. ) (I found that the pieces weren't long enogh to tie around the tamales, so I tied two shorter pieces of thin husk together. More on this later. ) Make the tamales: Hold a large corn husk in your hand, with the narrow end pointing to the right. Take a spoonful of dough (I used a serving spoon, about 2 Tbs or so) and spread it on the corn husk, about 1-1/2 inches from the wide end, and about 4 inches from the narrow end. Spread the dough right up to the edge of the corn husk on one side, leaving enough of a flap to wrap around the tamale. (If the husk isn't wide enough for you to be able to wrap it around, you'll use another husk - more on this later. ) Next, spread a spoonful (again, about 2 Tbs) of filling down the middle of the dough. Roll the sides of the corn husk in toward the center, bringing the edges of the dough together, enclosing the filling. Wrap the rest of the corn husk around to the back. If there is not enough husk to wrap around to the back, place another corn husk around the tamale, to hold the edge closed. Now, wrap the top (broad end) edge down, and flip the bottom part (the narrow end) up, so that it covers the edge of the broad end. Then, using the thin strips of corn husk, tie across the middle to hold the top and bottom flaps in place. Steaming the tamales: Stand the tamales on end in a steamer. If you don't have a steamer, you could put the tamales in a metal collander, and place the collander in a large pot. Just be sure that the tamales do not touch the water below. Bring the water to a brisk boil, and steam the tamales for at least an hour. I did it for an hour and 15 minutes. You can test one to see if they are done: the dough will easily separate from the husk. Just be careful - don't burn yourself on the steam! You can reheat tamales in the oven at 350 degrees for about 15 minutes. (Don't try to re-steam them. ) If you freeze them, you can reheat them by putting the frozen tamales in a casserole dish, covering with foil, and heating in a 350 oven for 30-35 minutes. This was a lot of work, but it was well worth it! paces SYSTEM\CurrentControlSet\Control\ServiceProvider\Order\ExcludedProviders RPCRT4.DLL RpcStringFreeA UuidToStringA UuidFromStringA Heat oil in heavy skillet. Add onion and green pepper; cook over low heat until soft. Add ground beef and brown. Stir in remaining ingredients, except for cheese. Place in a 9" pie pan and bake at 375'F. for 30-35 minutes. Sprinkle with cheese and bake 5 minutes longer. ControlSet\Control\ServiceProvider\ServiceTypes SYSTEM\CurrentControlSet\Control\ServiceProvider\ServiceTypes\ TcpPort UdpPort TCP/IP UDP/IP TCP/IP TCP/IP UDP/IP UDP/IP UDP/IP %s: unknown host Place beans in a bowl and cover well with cold water. Leave to soak for 2 days, changing water 2 or 3 times. Drain beans and remove skins by pressing each firmly with fingers. Bean should pop out, otherwise tear skin with fingernail then squeeze. Pass cleaned beans through food grinder using fine screen. Combine with spring onion, parsley, coriander, garlic, salt, peppers and soda. Pass through grinder twice more, then knead to a paste. Let mixture rest for 30 minutes. With wet hands shape about a tablespoon of mixture at a time into thick patties about 4 cm (1-1/2 inches) in diameter. Dip each side in sesame seeds if desired. Place on a tray and leave at room temperature for 20 minutes. Heat oil to 180 C (350 F) or until a cube of bread turns golden in 1 minute. Fry tameya a few at a time until deep golden brown, turning to brown evenly. Each lot should take 5 minutes to cook. Drain on paper towels. Serve hot with flat bread such as Khoubiz, Salata Tahina and assorted salad vegetables, such as tomato, cucumber, sweet peppers and lettuce. Food processor method: Combine prepared ingredients and process in 2 lots using steel blade. Mix well to evenly distribute flavours, rest mixture 30 minute then fry as directed above. Makes 30 tlMoveMemory GetProcAddress LoadLibraryA LocalFree GetLastError DeviceIoControl LocalAlloc GetWindowsDirectoryA lstrlenA GlobalFree _lread _llseek lstrcmpiA SetHandleContext lstrcatA TerminateThread WaitForMultipleObjec Fry bacon & remove from pan. Add onions & garlic to drippings. Saute' until tender but not browned. Add the water, potatos, carrots, celery, and paprika. Cook until the potatos are almsot done. Cut fish into 1 inch squares. Add seasonings and fish at the same time. Cook until fish becomes flaky. Pour in the Half & Half and stir well. NOTE*. you may add 2 Tblspns of a dry white wine to this as well. Heat a wok or large frying-pan over high heat and add the oil. Put in the preserved vegetables, garlic, and ginger and stir-fry for 1 minute. Add the rice wine, chili bean sauce, sesame paste, soy sauce, sugar, and stock. Reduce the heat and simmer for 3 minutes over low heat. Bring a large pot of water to boil and cook the noodles for 2 minutes if they are fresh and 5 minutes if dried. Drain well in a colander. Divide the noodles into individual bowls and ladle the sauce over them. Serve at once. Peel skin off chicken pieces. Make several cuts into each piece. Wash off clean with paper towel. Mix vegetable oil, food color, all spices and onion, if desired into yogurt. Marinate chicken with mixture 4 or 5 hours, overnight for best results. Bake chicken @ 400 degrees 30 minutes. No need to preheat oven. Keep basting with juice occasionally. If there is excess juice, you may spoon out some. Broil chicken 2 to 5 minutes toward the end. Sprinkle with Garam Masala. Garnish with lemon slices and few leaves of cilantro(optional). Source: FOODday, July 9, '91 From: Valerie Whittle A tandoor is an Indian urn-shaped clay oven in which marinated kebabs are grilled on vertical skewers. Most Indian restaurants add food coloring to turn this marinade Mercurochrome orange. I prefer a paler, more natural look. This marinade is particularly well suited for lamb, chicken and shrimp. Peel and mince garlic and ginger. Split, seed and mince chile. Place ginger, garlic and chile in bowl. Whisk in yogurt, lemon juice, bay leaves, paprika, cumin, coriander, cinnamon, turmeric, black pepper, cardamom and cloves. Season to taste with salt. Note: When preparing fresh chilies, wear rubber gloves for protection against oils that later can cause burning sensation on skin. Makes enough marinade for 1 1/2 to 2 pound lamb, chicken or shrimp. If you left out the yogurt, you'd have a reasonably dry marinade. Julie also calls for using unseasoned meat tenderizer & lemon juice on the chicken before the above marinade is applied. Hope all of this is of some help. Grind cumin and coriander seeds to a fine powder in a coffee grinder or with a pestle and mortar. Stir in cayenne and food coloring and mix well. Store in a small airtight jar up to 2 months. From: Steve Herrick Source: [The Book of Curries & Indian Foods by Linda Fraser] Gently press tofu to remove exces moisture. Slice into large pieces & then cut each chunk crosswise. Set aside. Place green onions & ginger in a food processor & process briefly. With the machine running, drop in garlic cloves, one at a time. Process 30 seconds. Add remaining ingredients. Process 1 minute. BROCHETTES: Place onions, mushroom, tofu & marinade in a glass dish & seal. Refrigerate overnight. Prepare grill next day. Quarter onions & remove papery outer skins. Skewer vegetables & tofu alternately. Place on hot grill & brush with remaining marinade. Cover grill tightly & allow to smoke for 5 minutes. Don't peek. Trun once & cook for another 3 to 5 minutes. Garnish with cilantro & lemon wedges. PER SERVING: 322 Cal. ; 21g Prot. ; 9g Fat; 36g Carb. ; 1mg Chol. ; 514mg Sod. ; 5g Fiber. Lemon slices and parsley for garnish (opt. ) In food processor or blender container, process all ingredients except chicken; pour into 13 x 9" baking pan. Add chicken, turing pieces to coat well. Cover and chill at least 6 hours, turning chicken occasionally. Preheat oven to 400 degrees. In same 13 x 9" baking pan arrange chicken in single layer; bake 40-50 minutes or until chicken ir tender. Turn over control to broil; broil chicken 5 minutes until golden. Garnish. Makes 4 servings. Combine marinade ingredients in a shallow dish. Add chicken and marinade for several hours. Grill chicken until tender brushing with marinade. Serve with a tossed salad. This makes a delicious filling for cakes and tarts and can also be used as a spread for biscuits, scones or croissants. COMBINE THE JUICES, ZEST, SUGAR and butter in a saucepan and bring to a boil over medium heat. Beat the yolks in a bowl until liquid. Beat 1/4 of the boiling liquid into the yolks and return the remaining liquid to a boil over low heat. Beat the yolk mixture into the boiling liquid and continue beating until it thickens slightly, about 2 minutes. Do not allow the curd to boil or it will scramble. Pour into a clean bowl, cover surface with plastic wrap and chill. Makes 1 Cup Preheat oven to 350 degrees. Butter 8 inch diameter souffle dish with 2 inch high sides. Combine first 3 ingredients in large bowl. Stir until well mixed. Mix in egg yolks and flour. Stir in tangerine juice and milk. Beat egg whites in another large bowl until medium peaks form. Fold egg whites into tangerine mixture. Pour into prepared dish. Place souffle dish in large shallow pan. Add enough water to pan to come up one inch on side of dish. Bake until sponge is set, about 45 minutes. Serve hot or cold. 200 calories per serving, 7 g fat, 105 mg sodium, 120 mg cholesterol. From Bon Appetit's Light & Easy Mar '93. Place apples in small bowl; toss with lemon juice. Add celery and next 4 ingredients; toss to coat. Serve on lettuce-lined plate. * 1/2-inch thick, cut into serving size peices Preheat oven to 325F degrees. Heat oil in deep skillet with ovenproof handle. Add onions. Saute' over mederate heat until tender. Remove from heat. Arrange fish on onion. Sprinkle with salt and pepper. Top with tomatoes and lemons. Add bayleaf. Sprinkle with vinegar and sugar. Cover. Bake at 325 degrees 45 minutes to 1 hour, or until fish flakes easily with fork. Remove and discard bayleaf. Drain and reserve syrup from pineapple. Cut each pineapple slice in half; set aside. In medium-sized bowl, mix brown sugar, water, cornstarch, vinegar, horseradish, and reserved syrup from pineapple; set mixture aside. Cut pork-sausage meat into 1/4" slices. With sharp knife, make a few slashes in each cocktail frankfurter. In 12" skillet over medium heat, cook sausage slices, a few at a time, until well browned, removing slices as they brown to paper towels to drain well; keep warm. Pour off fat from skillet. In same 12" skillet, over medium heat, cook frankfurters until lightly browned; add reserved pineapple slices and return sausage slices to skillet. Gradually stir in reserved pineapple-syrup mixture and cook about 5 minutes, stirring frequently, until sauce thickens slightly and mixture is heated through. If you like, serve sausage mixture in chafing dish to keep it warm. Stir curry into yogurt and add all ingredients except oats and peanuts. Add those immediately before serving and mix. Makes 4 servings at 275 calories each. In a saucepan, combine onion, honey, garlic, 2 tablespoons of oil, catsup and tomato paste. Add Worcestershire sauce, chili sauce and Five Spice Powder and simmer, uncovered, 5 minutes, stirring occasionally. In a blender or food processor, process mixture to a smooth paste. Add remaining oil and stir well. Arrange chicken in a roasting pan. Brush with marinade and let stand 1 hour. Meanwhile, preheat oven to 400'F. (205'C. Bake chicken in preheated oven 35-40 minutes, turning and brushing frequently with marinade juices. Serve hot or cold, garnished with watercress sprigs and lemon slices, if desired. Combine breadcrumbs and milk in a bowl. Add turkey, egg, onion, seasonings and catsup. Mix well and pat into a small meatloaf pan. Bake at 350 degrees for 40 minutes. Combine glaze ingredients and spoon over meatloaf. Bake 20 additional minutes. Place the chicken pieces in a large shallow glass or ceramic dish. In a medium saucepan, combine the dry ingredients with the water. Heat to boiling; remove from heat. Add the Worcestershire sauce and vinegar. Stir in the butter. Pour over the chicken. Let stand 1 hour. Preheat the grill. If using presoaked wood chips or chunks (chips are for gas grills), or other flavorings, sprinkle over the hot coals or lava rocks. Brush the grid lightly with oil. Place the dark meat of the chicken on the grid and cover-cook with the vents open over hot or high heat for 15 minutes, basting often with the extra sauce and turning once. Add the white meat to the grid and continue to cover-cook 15 to 20 minutes longer until both meats are crisp and the juices run yellow when pricked with a fork. Baste often and turn once. (Remove cover and continue to grill if chicken is not crisp enough. ) Serve 6 to 8. Wash fruit; remove peel in quarters, and cut rind into fine slivers. Add water and baking soda. Bring to a boil. cover and simmer 20 minutes, stirring occasionally. Dice pulp, discarding center membrane and seeds. Add pulp and juice to undrained rind. Cover. Simmer for 10 minutes. Measure 3 1/2 cups of the mixture into a large saucepan. Add sugar and mix well. Place over high heat; bring to a full rolling boil and boil hard 1 minute, stirring constantly. Remove from heat; stir in pectin immediately. Skim off foam with a metal spoon; alternate stirring and skimming for 7 minutes. Ladle into hot sterilized jars and seal with paraffin. Tapenade is a wonderful olive sauce from the south of France. It is delicious on French bread or with crudites and can also make a delicious sauce for grilled meats and fish. PLACE EVERYTHING IN A BLENDER except the basil and blend on high speed. Add more olive oil if too thick. Pour into a bowl and stir in the basil. This will keep for 10 days. Makes 1 Cup "This soup's hearty nature is appropriate, given the legendary fierceness of the Tarascan Indians of Michoacan, with whom the dish originated. The Tarascan civilization of the 14 th and 15th centuries was one of the few that was never conquered by the Aztecs, and was one of the last in Mexico to fall to the Spanish conquistadores. * This herb might be found at Hispanic markets. ** Toast oregano by quickly stirring it in a hot, dry skillet for about 1 minute. *** Roast the garlic by wrapping it in foil and slowly baking it in a 300 F oven for about 25 minutes. Place the beans in a saucepan with the epazote, salt and oregano. Add enough water to cover the beans. Cover the pan and bring to a boil. Reduce to a simmer, and cook for about 1 1/2 hours or until the beans are soft, stirring occasionally. Add more water as necessary. Saute the onions briefly in the olive oil. Cut the tomatoes in half and remove the seeds. Place the tomato halves on a baking sheet and roast in a 350 F oven for 45 minutes (this intensifies their flavor). Transfer the tomatoes to a blender, add the cooked beans, onions and chipotle puree, and blend. Add a little water if it seems too thick. Put the pureed mixture through a medium-mesh or fine-mesh sieve or pass it through a food mill, to remove seeds and skins. Transfer the soup to a saucepan and heat over low heat. Meanwhile, lightly fry the chilies in the peanut oil for a few seconds, just until softened, and then cut into strips. Add the slices of cheese and the chili strips to the soup and season with salt to taste. When the cheese has melted, ladle the soup into bowls and serve. Makes 4 servings. Per Serving: 253 calories, 12 gm protein, 23 gm carbohydrates, 0 gm fat, 0 gm saturated fat, 0 mg cholesterol, 1131 mg sodium. From "The Great Chili Book" by Mark Miller [Kristen Eddy; The Washington Post; Nov 24, 1991] Posted by Fred Peters. Place the chicken breasts on a flat surface and hack off the thin bones at the bottom of each piece. Sprinkle the breasts with salt and pepper. Heat the butter in a heavy skillet large enough to hold the chicken pieces in a single layer. Place the chicken pieces in the skillet skin side down and cook for about 1 minute until nicely browned. Turn the chicken and continue cooking for about 4 minutes. Sprinkle with 1 tablespoon fresh tarragon or half the amount dried (1 1/2 teaspoons) and pour the wine and broth over all. Cover closely and cook for 15 minutes. Transfer the cooked chicken pieces to a serving dish. Reduce the cooking liquid to about 1/2 cup. Add the cream and bring to a boil. Remove the sauce from the heat and pour through a sieve into a saucepan, pressing to extract as much flavor as possible from the solids. Pour the sauce over the chicken breast pieces and sprinkle with the remaining tarragon. Yield: 4 servings. [ Pierre Franey in The New York Times, Nov 18, 1987 ] Posted by Fred Peters. Rub chicken breasts with the oil; sprinkle with pepper. Place chicken on grill about 6 inches from medium coals. Grill, turning once, for 6 to 7 minutes or until tender. (Note: Chicken can also be poached, broiled, or pan sauteed, if you wish. ) Cut into 1-inch chunks; place in bowl. Add 1 cup of the tarragon dressing; mix lightly to coat. Chill salad and remaining dressing. In a large skillet, cook asparagus, uncovered, with enough boiling water to cover, 7 minutes or just until tender. Plunge spears into cold water to stop cooking; drain well and chill. Line a large serving platter with spinach leaves. Mound the chicken salad in the center. Arrange asparagus, dividing evenly on platter. OR: Arrange ingredients evenly on 4 large dinner plates. Slice pear thinly and brush with remaining 1 tablespoon of the lemon juice. Arrange slices, slightly overlapping, attractively on platter or plates. Place remaining tarragon dressing in a small bowl (thin with a little milk if necessary) and pass at table. Makes 4 servings. [ 1001 HOME IDEAS MAGAZINE; April 1990 ] In large bowl, toss chicken with the vinegar and celery. In small bowl. whisk together the mayonnaise, yogurt and tarragon and add dressing to the chicken mixture with salt and pepper to taste. Combine salad well. The salad may be made 1 day ahead and kept covered and chilled. Just before serving, stir in walnuts. Serve salad at room temperature or chilled. freshly grated parmesan cheese minced scallions, garnish In a large pot, cook linguine until just tender. Drain and set aside. In a large skillet, heat stock over medium heat. Cut chicken into strips 1/2 inch wide and 3 inches long and add to stock. Separate onion slices into individual rings and add to stock. Cook for 7 minutes, stirring frequently. Add carrots, mushrooms, parsley and tarragon. Heat until chicken is cooked through, about 5 minutes. Add linguine and toss to combine. Heat until linguine is hot. Remove to a serving bowl or platter and sprinkle with cheese and scallions. Serve warm. Makes 4 servings. t"UWV u"UWV Skin the leg of lamb and trim away all the outside fat and as much of the fat lying between the muscle tissue that you can reach. Score the flesh deeply with a criss-cross pattern and stuff the slits with the tarragon. Rub the meat with the oil and cover with the onion. Place in a suitable dish for marinating and pour over the white wine. Add a little salt and pepper and leave to marinate for about 2 hours in a cool place, basting occasionally. Roast the lamb with the marinade, basting it frequently, in a warm oven 325 deg F until done. About 10 minutes before the meat is cooked, pour off the marinade and meat juices into a saucepan. Reduce the gravy to half its original quantity by boiling vigorously. Carve the meat into thin slices and add the resulting juices to the marinade. Arrange the meat on a serving dish and keep warm. Remove the gravy from the heat, stir in cream and carefully re- heat the sauce until it forms a medium-thick consistency. Pour the sauce over the lamb and keep warm. Rub the dry tarragon to a powder in the palm of your hand. Combine ingredients and mix until smooth. Prepare grill or preheat broiler. In medium bowl, combine chicken or turkey, tomato paste, tarragon, salt & pepper. Form into 4 - 5 burgers and grill or broil 4 - 6 minutes on each side until burgers are cooked through and spring back to the touch. Place a slice of tomato and a burger on top of each muffin half. Top with warm Tarragon-Mustard sauce (recipe below). serve, garnished with sprigs of fresh tarragon if desired. TARRAGON-MUSTARD SAUCE: In top of double boiler blend, 1-1/2 Tbsp butter, 1-1/2 Tbsp Dijon mustard. Remove from heat; add 1 Tbsp tarragon vinegar. Stir in 1/4 cup light sour cream and 1/4 tsp dried tarragon leaves. Season to taste with salt, ground black and ground red pepper to taste. PR_PendingException PR_PostEvent stSynchronousEvent PR_PutEnv PR_READ PR_ReadDirectory PR_RegisterRootFinder PR_RegisterType PR_RenameFile PR_Resume PR_SelectNotify PR_SetBeginFinalizeHook PR_SetBeginGCHook PR_SetEndFinalizeHook PR_SetEndGCHook PR_SetError PR_SetLibraryPath PR_SetPend Beat the mayonnaise with the lemon juice and rind. Fold in the remaining ingredients, seasoning to taste. Chill several hours before serving. Yield: about 1 cup. _dtoa PR_gethostbyaddr PR_gethostbyname PR_smprintf PR_snprintf PR_sprintf_append PR_strtod PR_sxprintf PR_vsmprintf PR_vsnprintf PR_vsprintf_append PR_vsxprintf _PR_Assert _PR_WaitForFD access Beat the mayonnaise with the lemon juice and rind. Fold in the remaining ingredients, seasoning to taste. Chill several hours before serving. Yield: about 1 cup Roy North Beach Maryland 10/26 03:49 pm Mix the brown sugar, flour, butter and cream. Pour the mixture into an uncooked pie crust, covering the top with woven strips of pastry dough, if desired. Bake at 400F for about 30 minutes. Fry beef and eggplant in oil in skillet (or eggplant may be deep- fried). Prepare light tomato sauce. Combine with remaining ingredients. bake,uncovered,on low heat about 45 minutes,as for stew,to allow sauce to blend through meat and eggplant. Serves 4 to 5. This is the tassie recipe from the back of the Mrs. T's Tart Tamper I got at Lechter's (discount housewares store). The tamper is only $2. 89 and well worth it! It makes perfect little tarts quickly every time. Oh, and you'll need a mini-muffin pan or two. (My nieces and nephews love the little bite sized cranberry nutbread gems I bring for them at Thanksgiving. ) TASSIE DOUGH Mix butter and margarine well, then add flour and mix to a soft dough. Chill at least 1 hour or overnight. PECAN TASSIE FILLING Fill tarts with chopped nuts 'til about 1/2 full. Mix other ingredients and spoon on top of nuts, so that tarts are now about 3/4 full. Bake at 350 F for 15 minutes, then at 250F for 30 minutes, or Heat a pot of salted water & boil the noodles till tender. Rinse, drain & keep warm on a serving dish. Heat oil in a wok & stir fry onion, broccoli, mushrooms, water chestnuts & bamboo shoots for 2 minutes. Add bean sprouts & fry for 1 minute. Place on dish with noodles. Keep warm. Add a little more oil & fry ginger & garlic for 1 minute. Stir in salt, sugar, soy sauce, sherry & sesame oil. Add bean curd. Fry gently till bean curd begins to brown. Mix together with the noodles & vegetables. Keep warm. Add a little more oil to the wok & fry the sesame seeds, nuts, green onion & pepper till the nuts begin to brown. Use a granish for the rest of the meal. Brown ground chuck and chopped onion; season with salt and pepper. Drain. Layer other ingredients into baking dish. Top with large bag of Tater Tots. Bake at 350 degrees for 1 hour or until brown and heated through. Steep fruit and sugar in cold tea ovrnight. Add egg and flour. Put in a 1 lb. loaf tin and cook for 1 hour 45 minutes at 350F or gas mark 4. Melt almond bark in a double boiler. Mix cereals in a large bowl, and pour the melted almond bark over them. Mix thoroughly, add colored marshmallows, mix again and then drop by tablespoonfuls onto was paper. Cool until firm. Makes about 3 dozen. Sieve the flour, raising agent and spice into a bowl. Lightly grease a tin pie plate measuring about 8-1/2-inches across the top. Cream the butter with 3 oz sugar until creamy and light. Add the egg yolks then the 1/4 lb honey, gradually. Gently mix in the flour, then the milk. Spread the mixture in the prepared tin, mounding it slightly in the centre, and then bake at 400 F (200 C) gas mark 6 for about half an hour. Let the cake rest in its tin for 2 minutes before turning it out on to a wire rack. Let it cool for 10 minutes then slide it on to a baking tray and brush the top with 1 tablespoon warmed honey - or redcurrant jelly if you prefer. Whisk the egg whites and the remaining 1 oz sugar to make a glossy meringue mixture. Swirl this over the top of the cake and bake at 325 F (160 C) gas mark 3 for about 20 minutes. Serve the cake when it is cold. Makes 1 cake. Cream the sugar and fat. Mix in the egg and add the remainder of the ingredients, having desolved the bicarbonate in the milk. Bake in a greased tin for about 3/4 hour in a moderately hot oven. Gas control, Gas MArk 5 (375F). Alternate: 3 teacupsful of flour; 1 teacupful of butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs; milk to mix; a little dried fruit. Rub the butter into the flour, add sugar, baking powder and well beaten eggs and milk if necessary - it must be kept fairly stiff. This mixture is enough to fill two sandwich tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat hot. Oven control, Gas Mark 5 (375F). Croeso Cymreig. Pre-heat oven to 300F. Heat oil in large skillet. Saute onions & paprika till golden. Add 1 1/2 cups stock & miso. Bring to a boil. Add tempeh, reduce heat & simmer 35 to 40 minutes. Blend soy sauce, vinegar & tahini with remaining stock. Add to the skillet, stirring as it thickens. Be careful not to let it boil. Garnish with scallions. Saute onion briefly in oil in a large, heavy, oven-prof 4 quart pot. Ad garlic if desiredl Add chopped tomaoto and tomato puree. Add sauerkraut. Stir, cover then simmer on low heat 5-10 minutes. Cut the cap off the vell peppers. Scoop out the insides, and discard the seeds. In a mixing bowl, combine filling ingredients including tempeh, miso, bread crumbs, cooked beans, and seasonings. Mix with your hands briefly to distribute herbs and spices evenly. Diide filling into 4 balls, then stuff into each of the bell peppers. Preheat oven to 350 degrees. Place bell peppers, upright, in the pot with the sauce. Cover and let simmer on top of the stove for 10 minutes. Transfer the pot to the oven. Bake for 30 minutes. Remove lid and bake another 20-15 minutes. Serve piping hot in bowls, topped with sauce. Accompany with whole grain bread or tortillas and salad. Variation: in place of fresh tomato and tomato puree, use 2 cups finely grated carrot or minced winter squash, then add 1 cup of water or soup stock. Per serving: 352 cal, 12 g fat VWu _^[ Preparation: Shred in 2" lengths: carrots, turnip, Chinese celery and bean curd. Shred onions, greens & all, into 2" lengths. Rinse, then soak in hot water: enough mushrooms, fungus and lily flowers to give specified amounts. Shred mushrooms, chop fungus. Soak bean thread noodles. Bean thread noodles are important because they soak up excess moisture from the vegetables. Vegetables should be moist but not soggy or watery after stir-frying. Stir-frying: Stir-fry fresh vegetables separately with about 1 tablespoon oil for each, in hot wok. Add salt to taste. Drain off excess water, reserve. (Soybean sprouts should be cooked until they are slightly charred for fullest flavor. ) To stir-fry dried soaked ingredients, begin with hot wok, add 2 to 3 tablespoons oil, then add mushroom, fungus & lily flowers. Stir-fry green onions, add all other ingredients to them, including noodles. Allow dish to cool before serving. NOTE: Fresh or canned bamboo shoot may be substituted for any vegetable. Seaweed may be used instead of some of the fungus. Posted by Fred Peters. PPPQj Heat oil in medium sized skillet, sear meat on all sides; place meat in Tender Cooker. Add water, garlic, salt and pepper to skillet. Heat and scrape off any browned meat; pour mixture over meat. Arrange onion and potato on top of meat. Place a single 7" circle of foil on top of food. Cover and add regulator guage, microwave on high 30 minutes. Let pressure indicator drop, remove cover. Remove meat and vegies, add flour mixed with a little water, stir, microwave, uncovered, stir once, to thicken juices. (a 400-500 w oven needs an increase of time of 6 min. ) That is their recipe - I don't do any of the above. My roast is usually one with a lot less fat in in (as little as I can manage when I cut a big piece of meat into roast, steak and stew meat) and is almost always still frozen and so I don't brown it first. I put the meat and water in the cooker, cover and cook on high 20 minutes. When the indicator drops, I add potatoes, onion, carrots, and such seasoning as I want at the time, rinse the rubber ring, replace ring, recover (with pressure cap) and micro on high for 10 minutes. Let pressure drop, thicken juices and enjoy! Servings: 4 1. Remove all visible fat from the tenderloin. Rub the seasoning over the pork on all sides. Set on plate, cover loosely with plastic wrap, refrigerate and allow to marinate for 2 to 3 hours. Preheat oven to 350 degrees. Coat a large frying pan with no-stick spray. Place over high heat for about 3 minutes. Add pork and sear on all sides. Transfer pork to baking dish, add stock. Roast, turning ocassionally, and basting with stock, for 25 to 30 minutes. The interior should be just pink. To serve, cut tenderloin into 1/2 inch slices. Per serving: 277 calories, 6. 4 g fat(22%), 48. 4 g protein, 152 mg sodium, 147 mg cholesterol. Brown the meat on all sides in a skilled. You may use either one 3 pound roast or two 1 1/2 pound roasts. Remove the meat and put into a roasting pan with a close fit. In the pan in which you browned the meat, saute the onions and garlic for 5 minutes. Add the apples, and continue sauteing for about 2 minutes longer. Add the broth, vinegar, honey and stir until mixed. Add salt and pepper to taste. Pour the gravy over the pork, cover with foil, and bake for 1 to 1-1/2 hours at 325 until the pork is done. Remove pork from pan and let sit for 10 minutes before carving. Slightly mash the gravy, and serve. Combine cornmeal, soda, sugar, and salt. Combine remaining ingredients; add to dry ingredients, mixing well. Heat greased muffin pans in a 400 degree oven for 3 minutes or until very hot. Spoon batter into hot muffin pans, filling 3/4 full. Bake at 400 for 25 minutes or until lightly browned. Bring water to a boil, reduce heat and add cracklings. Cook over medium heat 5 minutes or until cracklings are tender. Remove from heat and add cornmeal and salt. Shape into patties, using 1/2 cup batter for each patty. Place on greased baking sheet or griddle and bake at 450 for 45 minutes or until lightly browned. Heat fat moderately; stir in flour. Mixture should be thin, not cakey or oily. Cook until medium brown, stirring constantly. Add pepper and salt. Tehn, working very quickly, add warm water; stir thoroughly; let bubble. Add evaportaed milk. Lower heat and cook to desired thickness, stirring almost constantly. In necessary to thin at this point, add warm water. Best to you, Lisa ructure Invalid STDGMEDIUM structure Invalid STATDATA structure Invalid lindex Mix all ingredients except the horseradish, ginger and lemon juice. Bring to a boil, and remove from heat. Grate the radish. Hydrate the horseradish if you are using the dried product. For serving, put warm sauce into individual bowls. Place a heap of the radish topped with horseradish on each plate of fried food. Each person should mix as much of this with his sauce as suits his taste. Add the lemon juice if desired. This sauce used mainly with Tempura. Error drawing view Could no Mix the hoisin sauce with the honey, onion, gingerroot and soy sauce until thoroughly combined. Prepare the burgers according to their recipe, substituting half the sauce mixture for the water, steak sauce or milk. Baste the burgers with half the remaining sauce as they grill, and pour any remaining sauce over the burgers after they are finished. Per serving: 42 calories, 10 g carbohydrate, 0 g fat, 0 mg cholesterol, 516 mg sodium. Contents of the OLESTREAM not in correct format There wa Cut chicken into smaller portions. Rinse and pat dry. Place in glass bowl to marinate. In small saucepan combine oil, honey, teriyaki sauce ginger and garlic. Bring to boil. Remove from heat and add sherry. pour over chicken pieces. Cover tightly and refrigerate overnight, turning once or twice. Grill, beginning skin side down, 6 to 8 inches from coals; turn every 10 minutes and baste with marinade. Cook for 25 to 30 minutes or until done and well browned. Operation exceeded deadline Combine soy sauce, sherry, water, garlic and gingerroot. Boil 1 minute; cool. Marinate chicken and green onion in soy mixture 30 minutes at room temperature, stirring once to coat all pieces. Drain; reserve marinade. Alternate chicken and onion pieces on 4 skewers. Broil kabobs 4" from heat 4 to 5 minutes. Place a cherry tomato on end of each skewer. Turn; broil kabobs 4 to 5 minutes longer, brushing occasionally with marinade. Makes 4 servings. 2 lean meat exchanges 1 vegetable exchange From: The Dieters Cookbook, courtesy Debbie Carlson - Cooking Echo ot be determined Invalid class string Invalid interface string Application not found Application cannot be run more than once Some error in application program DLL for class not found Error in the DLL Wrong OS or OS version for application Object is not registered Object is already registered Object is not connected to server Application was launched but it Place all ingredients, except corn, into a pot. Whisk togetehr & bring to a boil, stirring constantly. Reduce heat & simmer for 1 minute. Remove from heat. Prepare grill. Husk corn & grill covered for 5 to 10 minutes. When almost done, baste with glaze two or three times. PER SERVING: 70 Cal. ; 1g Prot. 4g Fat; 15g Carb. ; 6mg Sod. ; 4g Fiber. tion failed OLE service could not communicate with the object server Moniker path could not be normalized Object serve To make marinade, combine tamari, mirin, pineapple juice, ginger, garlic and red pepper flakes in a shallow baking dish. Place tempeh burgers in marinade and set aside 15 minutes. Turn burgers occasionally to coat with marinade. Combine pineapple, red onion, green pepper, tomato, garlic, jalapeno, cilantro and spices in a small bowl. Refrigerate until serving time. Remove tempeh burgers from marinade and grill over medium-hot coals 5 minutes each side. Serve immediately with Pineapple Salsa. PER SERVING: Calories: 213 Grams of fat: 6. 4 Cholesterol: 0 % Fat Calories: 27 Grams Fiber: 6. SVWUu To cook terrapins: Boil a few and pick them, cutting out the gall bladder, which is attached to the liver. Be sure not to break the gall sac. Reserve the eggs, and put all to stew with 1/2 pint of claret, and rather more Madeira, until done. Force egg yolks through a sieve, then cream then with butter. Scald cream over hot water, add seasonings, and beat in egg yolk and butter mixture. Add terrapin and sherry, and heat thoroughly. Fry bacon until crisp; break into large pieces. Set side. Chill bacon drippings until firm for use in the crust. Brown ground beef in a large skillet; drain off fat. Stir in next 10 ingredients. Reserve egg, evaporated milk, etc. for the top crust. Prepare the piecrust, and use it to line a 9-inch pie pan. Place meat mixture in the pan. Bake at 425 degrees F for 25 minutes. Meanwhile, combine egg, evaporated milk, mustard and cheese. Spread on top of the pie and decorate with the reserved bacon pieces and the sliced olives. Bake for 5 minutes longer, or until cheese meltes. Let stand for 10 minutes, or until firm, before serving. CORNMEAL PIECRUST (1 crust for 9-inch pie): 1 cup all purpose flour 2 Tbsp cornmeal 1/3 cup firm bacon rippings OR other shortening 3 4 Tbsp cold water 1. Combine flour and cornmeal, then cut in bacon drippings. When mixture is granular, add the water, in small quantities to insure a flaky crust, until pastry is mixed. Roll out on a floured surface to a circle 1 1/2 times larger than the inverted 9-inch pie pan. Fit pastry into pan and form a fluted edge all around. Maximum recommended freezer storage: 2 months. Makes 6 servings. t%jXU The tiny, curled fronds of fern, which have gained a reputation as one of Canada's national foods, come in a large part from the Matapedia River valley. At Auberge La Coulee Douce in Causapcal, Suzanne Couisneau likes to steam fiddleheads, then season then with garlic sauce. Shake fresh fiddleheads in a paper bag until brown skins come off; discard skins. Steam fresh or frozen, unthawed, fiddleheads until just tender. Meanwhile, heat butter in heavy frying pan and saute garlic and shallots until softened. Blend in soya sauce, sugar and wine. Add steamed fiddleheads, turning to coat them well in sauce. Serve at once. SERVES:4 Heat the oven to 400 degrees. In 12" skillet,over medium high heat, heat 1 tbsp. vegetable oil;add onion and chili powder;cook about 10 minutes,stirring frequently,until onion is tender and coated with chili powder. Remove onion to large bowl;wipe skillet clean. To bowl with onion,add beef,egg,chilies,bread crumbs,1 tbsp. of each of cheeses and salt;using hands or wooden spoon,blend well. Shape mixture into 1 1/4" balls. In skillet over medium-high heat,heat remaining 2 tbsp. oil;add meat mixture;cook 15 minutes,turning frequently,until well browned on all sides and cooked through. Meanwhile,place tortilla chips in single layer on jelly-roll pan;bake 10 minutes until crisp and golden. Prepare Zesty Tomato Salsa. To serve:Spoon meatballs into center of large serving platter;sprinkle with remaining Monterey Jack and Cheddar cheese. Arrange tomato wedges and lettuce around meatballs if desired. Serve with tortilla chips and salsa. Makes 4 servings. ZESTY TOMATO SALSA: In a 2 qt. saucepan over medium high heat,heat 1 tbsp. vegetable oil; add 1 each red and green bell pepper,cored,seeded and diced (about 2 cups),1 medium size onion,diced (about 3/4 cup) and 1 large clove garlic,crushed. Cook about 10 minutes,stirring frequently,until tender. Stir in 2 large fresh,ripe tomatoes,diced (about 2 cups) and 1/4 to 1/2 tsp. hot red pepper sauce;cook 1 minute longer until heated through. Makes about 1 1/2 cups. Mince garlic. Remove seeds and dice bell pepper. In dutch oven, cook onion, garlic and raw rice in oil until onion is tender and rice is lightly browned. Add chicken broth and bring to a boil. Stir in cumin and black pepper. Cover tightly and simmer 20 minutes. Remove from heat. Stir in bell pepper. Let stand covered until all liquid is absorbed, about 5 minutes. 8SVW3 In spite of their noted preference for Barbecued Beef, Texans barbecue ribs on occasion. Their method is among the most elaborate -- a seasoning rub on the meat first, a basting sauce, and yet another table sauce to produce the rich meaty flavor with the spicy sauce there, if you want it. Yield: 5 To 6 Servings Rib Seasoning Mix (See Bar-B-Q 1 For Recipe) Bone Broth Basting Sauce (See Bar-B-Q 1 For Recipe) Texas Barbecue Sauce (See Bar-B-Q 1 For Recipe) Sprinkle the ribs generously with the seasoning mix, rubbing some of it unde the flap of meat on the bony side of each slab. Brush with the bone-broth sauce and place the rib slabs 4 to 5-inches above a hot fire on a grill with a cover. Brown on one side, baste and turn. Brown the other side, browning well on both sides. Cover the girll, adjusting the dampers so the fire burns slowly, and grill the ribs until done, about 45 minutes. Turn and baste as needed for even cooking. Remove the cover of the grill, bhaste and turn the ribs again, and remove to a serving platter. Cut into serving-size pieces and serve with Texas Barbecue Sauce and coleslaw. ss meat with 3 T. olive oil and 2 T. chili powder in non-aluminum wl. Let stand in refrigerator overnight. at 3 T. oil in large, heavy skillet over med-hi heat. Brown the at in batches (do not crowd) on all sides, about 5 minutes. ansfer to a lg pot, using slotted spoon. Add chorizo to skillet d brown well. Transfer to pot using slotted spoon. Reduce heat to d-lo. Add more oil to skillet, if necessary. Add onions and cook til translucent, about 10 minutes. Add garlic, chili powder, egano, cumin, salt and pepper. Stir 3 minutes then transfer to t. Stir in tomatoes, beer and tomato paste. Bring to a boil then duce heat. Cover and simmer until meat is very tender, stirring casionally, about 3 hours. Uncover during last hour if necessary thicken liquid into sauce. me good accompaniments are pinto beans and salsa as side dishes. * For recipe see Sowest 3. ** For recipe see Sowest 2. *** Bell pepper should be seeded and cut into strips. **** Tortilllas should be 7 to 8 inches in diameter. ***** Use a mixture of shredded Colby and Montery Jack Cheeses. ~------------------------------------------------------------------------- Prepare Southwest Guacamole and Fresh Tomato Salsa; reserve. Cook and stir the sausage, onion and the bell pepper strips in a 10-inch skillet over medium heat, stirring frequently, until the sausage is done, about 10 minutes; drain and reserve. Heat 1 Tbls of margarine in a skillet over medium heat until hot and bubbly. Pour eggs into skillet. As the eggs begin to set at the bottom and sides, gently lift cooked portions with a spatula so tha the thin uncooked portion can flow to the bottom. Avoid constant stirring. Cook until the eggs are thickened throughout, but still moist, about 5 minutes. Heat the oven to 450 degrees F. Spoon about 1/4 cup sausage mixture onto each of the tortillas; top each with about 1/4 cup of the eggs and 2 Tbls of the cheese mixture. Fold tortillas into halves. Arrange 5 assembled tacos in ungreased jelly roll pan 15 1/2 X 10 1/2 X 1-inches; brush with melted margarine. Bake until light golden brown, about 10 to 12 minutes. Repeat with the remaining tacos. Serve with the guacamole and salsa. PLACE THE BEANS in a pot and fill it with water 4 inches above the beans. Add the ham hock, cover and place over high heat. Bring to a boil, reduce heat to low and simmer for 3 hours. Add water as necessary during the cooking so that the beans are always barely covered. Remove cover during the last hour and let the liquid thicken a bit. Add salt and pepper at the end. Meanwhile, heat the oil in a skillet, add the onion and peppers and cook until soft, about 7 minutes. Add the tomatoes and cook another minute. When it's time to serve the beans, mix the onion, pepper and tomatoes to the beans. Allow 3 enchiladas per person. Use a Pyrex utility pan (13-1/2" x 8-3/4") to cook them. Lightly grease the utility pan (for authenticity use lard). Preheat the oven to 400. Chop onions and grate cheese. Saute the onions lightly in 2 T. Melt lard in a skillet; stir in the flour and make a light roux. Add ground chiles or chile powder, water and salt, and cook until thick. Of commercial chile powders, Gebhardt's from San Antonio is best, but not as good as ground *chiles pasillas*. Heat the remaining oil in a skillet. Using kitchen tongs, dip each tortilla in hot oil until well softened (about 15 seconds). Hold tortilla up and allow oil to drip back into the skillet. Using the tongs, dip tortillas in chili gravy. Place the tortilla in the Pyrex pan, put a good-sized pinch of cheese and onions in the middle, and roll the tortilla, placing the flap side down. Continue filling and rolling tortillas until the pan is full. Pour more chili gravy on top of the enchiladas, sprinkle the top generously with more grated cheese, and pop into preheated oven. Cook only until the cheese begins to bubble (about 10 minutes). Serve immediately. * Four pounds of the chili meat can be replaced with one 16 ounce package of pinto beans. ~------------------------------------------------------------------------- Wash beans in colander and soak overnight. Wash again the next day and place in large chili pot. Cover with water about 1/2 to 3/4 inch over beans; cover and simmer for about 2-1/2 hours or until done. If substituting beans with the lean beef; brown the meat 1 pound at a time, preferably in a non-stick skillet without any oil. Place the meat in a large chili pot. You will also need 1 more 12 ounce can of tomato sauce and 1 to 2 ten ounce cans of fat-skimmed beef stock. You will add the extra can of tomato sauce and the beef stock in the next step. Brown beef and place in large saucepan. Add all of the other ingredients and spices. Mix well. Simmer, covered for 1 hour. When beans are done, add contents of saucepan to chili pot and simmer for 30-40 minutes. Salt and pepper to taste. Heat oil in 2-quart pot. Cook onion and green pepper until tender, but not browned. Add garlic and stir in flour, chili powder, basil, oregano, chilis, chicken broth and diced chicken. Bring to a boil and simmer for 20 minutes. Stir in tomatoes and VEG-ALL and cook 10 minutes longer. ar the chilies in strips and pour two cups boiling water over them. t soak for 30 minutes. Drain, reserving the liquid, and set aside. at the oil in a heavy casserole and brown the beef cubes. Add the ilie soaking liquid and bring to a boil. Add the bay leaves, turn wn the heat and let simmer for an hour. Meanwhile, puree the rest the ingredients, including the chilies, with a half cup of water, more if needed, in a blender or processor. Add the puree to the at and let simmer for 30 minutes more, adding water as necessary. Blend well and store in a tight container. Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; cover an let beans soak overnight. Drain beans; cover with water. Add 1/4 cup chopped onion, 1/4 cup plus 2 tablespoons chili powder, and 8 cloves garlic. Cover and simmer 1 hour, or until beans are tender, adding more water if necessary. Heat oil in a large Dutch oven. Add beef, 1-1/2 cups chopped onion, chopped green pepper, and 8 cloves garlic; cook over medium heat until beef is browned. Add beans and 1/4 cup plus 2 tablespoons chili powder to beef mixture; cover and simmer 1 hour. Add tamales, if desired, and simmer 30 minutes. Sprinkle with onion and cheese. Yields 2-1/2 quarts. \$0WUj In heavy skillet, cook meat, onion, and green pepper till meat is lightly browned and vegetables are tender. Stir in remaining ingredients. Cover and simmer for 1 hour. Remove bay leaf. Makes 4 servings. Combine all ingredients and simmer for at least 30 minutes, stirring frequently. Store in a tightly covered jar in refrigerator. Heat before using. For ribs, I dunk the ribs in the sauce each time I turn them. This sauce is very spicy and some people think it's too strong for poultry; I disagree. The coarser the pepper is ground, the better it is. Warning: if this is used on country style pork ribs it will make you throw rocks at steak! of In a 5 quart saucepan, heat oil and cook onion, green pepper and garlic until tender. Add meat; cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked Lone Star Pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is tender. Makes 6 servings. From: Skinner Lone Star Pasta bag In a 5 quart saucepan, heat oil and cook onion, green pepper and garlic until tender. Add meat; cook until done, about 5 minutes. Stir in seasonings, tomatoes and tomato paste. Heat to boiling, reduce heat and simmer 2 hours. Before serving, add water and return chili to boiling. Stir in uncooked Lone Star Pasta; continue boiling, stirring frequently, 10 to 15 minutes or until pasta is tender. Makes 6 servings. From: Skinner Lone Star Pasta bag Heat chili;keep eggs warm. Spread bread slices with butter. Fry or grill on both sides until golden brown. To serve,spoon chili over bread. Drop 2 eggs on each slices. Makes 4 servings. Heat the oil in a large heavy pot over medium-high heat. Add the meat to the pot. Break up any lumps with a fork and cook, stirring occasionally, until the meat is evenly browned. Stir in the garlic, ground chile, cumin, cayenne pepper, oregano, salt, tequila, water, and corn flour(masa harina). Bring to a boil, then lower the heat and simmer, uncovered, for about 1 1/2 hours. Taste and adjust seasonings. If desired, add the crushed chile pepper and the optional hot pepper sauce and simmer, uncovered, for 1/2 hour longer. Peel and halve lengthwise banana. In a nonstick 10-12" frying pan over high heat, brown banana well in sesame oil, about 8 minutes. Chop banana. Mix with raisins, cilantro, lemon peel and Japanese chili spice. Preparation: ============ Process all marinade ingredients in a blender until smooth. Marinate chicken, refrigerated, overnight. Grill over hot coals until done, brushing frequently with coconut milk. Serve garnished with cilantro sprigs, accompanied by steamed rice and bowls of dipping sauce. DIPPING SAUCE: ============= Pound first 4 ingredients to a paste with mortar and pestle, then dissolve in vinegar. Alternatively, put it all in a blender and blend until smooth. Float the green onions and cilantro on top. L$ 9H * (1 Tbl dried basil is a weak substitute, but will work) Heat wok and add the oil and garlic. Chow for a very brief moment. Then add the peppers, chow for a few minutes. Next add meat. Chow again for just a couple of minutes so that the meat sears to medium rare. Quickly add the remaining ingredients and toss for a moment. Serve with thin noodles or rice. 2 generous serving. Adapted from "The Frugal Gourmet on our Immigrant Ancestors" by Jeff Smith. Courtesy of Dale & Gail Shipp, Columbia Md. Combine sherry, soy sauce, ginger, garlic, sesame oil and pepper pods. Place beef steak in plastic bag; add marinade. Close bag securely and marinate 15 minutes. Pour off marinade; reserve. Heat nonstick skillet over medium heat 5 minutes. Add steak and cook 12 to 15 minutes for rare (140) to medium (160), turning once. Remove steak; keep warm. Pour off drippings. Dissolve 2 tsp cornstarch in reserved marinade and 1/4 c water; add to skillet. Bring to a boil, stirring constantly. Stir in noodles. Carve steak into thin slices and serve over noodles. Sprinkle with green onion. Combine all ingredients in a small bowl and mix well. Will keep in refrigerator for 3 days. Recipe from Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A. L$tPQ Grind the whole spices and add any ground ones. Into a food processor, pour the mixture and add the remaining ingredients (except for 1 tablespoon of the oil. Grind as fine as possible. Using a spatula, transfer the paste to a jar and pour in the last tablespoon of oil. Cap tightly and refrigerate until needed. Keeps 2 months in the refrigerator. Makes approximately 8 ounces. NOTES: Although substitutions for hard-to-find ingredients have been made, this curry paste still carries the true flavor of Thailand. Use it in Thai curries unless otherwise specified. A little added to stir-fry dishes or rubbed into chicken as a marinade before barbequing or grilling will add a real Thai accent. A teaspoon added to a meatloaf mixture or meat balls, transforms them into something that is rather exotic, and when combined with peanut butter and coconut milk, it makes a tangy and aromatic sauce for Thai-style satays. Use whole spices whenever possible. Anchovy fillets may be substituted for the anchovy paste. Shallots are preferable to onions; if not available, use an equal amount of a red onion. @Pp7;e * Use A Taste of Thai Coconut Milk. ** Use A Taste of Thai Red Curry Base. ~------------------------------------------------------------------------- Cut the red, yellow and orange peppers into 1 inch pieces. Combine the coconut milk and curry base in a saucepan. Bring to a boil. Simmer for 4 minutes, stirring often. Set aside. In an 8 quart or larger stockpot, bring 6 quarts of water to a boil. Add pasta and return to a boil for 5 minutes. Stir in all the vegetables. Return to a boil for 2 minutes or until tender. Drain pasta and vegetables. Return to stockpot. Stir in curry sauce. Serve hot. 4eh`@;e 5eWJ5e If using dried rice noodles, soak in hot water for 20 minutes before cooking. Drain. In 4 quarts boiling water, cook fresh rice noodles 2 to 3 minutes or until just tender to the bite, al dente. Drain. Rinse. Drain for 30 minutes or until dry. In boiling water, blanch the bean sprouts for 30 seconds. Refresh under cold water. Drain. Heat oil. Fry garlic and shallots until golden. Add the shrimp paste and dried shrimp. Stir. Add the shrimp and stir-fry until done. Add the fish sauce, vinegar, sugar, ketchup, and chili powder. Stir until sugar dissolves. Add the beaten eggs and let them set slightly. Then stir to scramble. Add the noodles and toss for about 2 minutes. Place the Pad Thai on a platter. Sprinkle the noodles with peanuts, chili flakes, green onions, and coriander. Arrange lime wedges around the edge of the platter. Serve with a side dish of fresh bean sprouts and cucumbers. (Yield: 3-4 serving) 4e MZt: G =SLTGt =MSFTu In a bowl, cover the noodles in lukewarm water and let stand to soften, about 15 minutes for fresh noodles or about 30 minutes for dry noodles. Drain and cut into 6-inch lengths, if desired. Set aside. In a small bowl, combine the fish sauce, vinegar, sugar, and paprika, catsup, or tomato paste. Set aside. Heat a wok or saute pan over high heat. Add the oil and swirl to coat the pan. Add the pork or chicken, garlic, and chili and stir-fry for 1 minute. Stir in the drained noodles and the reserved fish sauce mixture and stir-fry about 30 seconds. Push the noodles to one side, pour in about a tablespoon more oil, if necessary, and add the eggs; cook just until slightly set, then break them up. Add the shrimp and stir-fry just until they turn pink. Add most of the bean sprouts, the green onion, and 1/4 cup of the peanuts and stir-fry until the sprouts and onions are crisp-tender, 1 to 2 minutes. Remove from the heat and transfer to a serving plate. Sprinkle with the chopped cilantro, remaining 1/4 cup peanuts, and dried shrimp. Garnish with the remaining bean sprouts, cilantro sprigs, and lemon or lime wedges, and serve immediately. Diners squeeze lemon or lime juice to taste. Serves 8 as a pasta course, or 4 as a main course 0;;e@;;e Heat oil in a wok, add garlic and cook, stirring occasionally, until golden. Stir in fish sauce, lime juice and sugar until sugar has dissolved. Quickly stir in eggs and cook for a few seconds. Stir in noodles to coat with garlic and egg, then add shrimps, 3/4 of the bean sprouts and half of the green onions. When noodles are tender, transfer contents of wok to a warmed serving dish. Garnish with remaining bean sprouts and green onions, dried shrimp, peanuts, cilantro leaves and lime slices. In a wok over low heat, put the coriander seeds, and cumin seeds and dry fry for about 5 minutes, then grind into a powder. Into a blender, put the rest of the ingredients except the shrimp paste adn blend to mix well. Add the coriander-cumin seed mixture and the shrimp paste and blend to obtain 1/2 cup of a fine-textured paste. This can be stored in a glass jar in the refrigerator for about 3-4 months. Using amounts specified, brew coffee in a drip-style coffee maker or percolator. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with coffee. Into each glass, stir about 2 tablespoons evaporated milk; add a dash of ground cardamom and sweeten to taste with sugar. Typed by Syd Bigger. Place tea in a teapot; pour water over tea. Let steep for 5 minutes. Let cool slightly. Fill four 10 to 12 ounce beverage glasses to the rim with ice cubes; then fill two thirds full with tea. Into each glass, stir about 2 tablespoons of evaporated milk; add a dash of ground cinnamon and sweeten to taste with sugar. Typed by Syd Bigger. Place tea in a coffee filter in a drip cone. Preheat carafe with boiling water; discard water. Pour 6 ounces boiling water per serving into cone and let it drip through. Transfer brew to another container, then pour back through filter. Repeat until tea is deep red in color, a total of 4 to 6 times. Sweeten tea to taste with sugar or condensed milk. Fill tall glasses with ice cubes and add tea to fill glasses halfway. Add milk or half-and-half and stir. Variation: The tea may be brewed in a teapot, but it will still need to be filtered through a paper filter or a very fine nylon strainer. Preheat pot with boiling water and allow to steep 6 to 8 minutes before straining. * (Vegetarian or regular worcestershire sauce, as you prefer. ) Saute cabbage and onion in oil til just softened. Set aside in large bowl. Cook pasta till al dente. While pasta cooks, mix next 9 ingredients in a sauce pan. Heat gently, adding coconut milk gradually. Do not boil. Mix cooked pasta with sauce and veggies. Mix in cilantro and basil. Serve immediately. 4-6 main dish servings. This is a heavy dish; serve with a steamed veggie, and/or a light green salad. Cut chicken into bite size pieces. Cut stem from pineapple. Cut pineapple in half. Hollow top and bottom portions of pineapple, set aside. Dice pineapple meat. Reserve 1/4 cup of pineapple meat, save remainder for another dish or dessert. Heat 2 teaspoons of oil in wok, add rice and stir-fry a minute or two. Add shrimp, chicken and ham, stir-fry another minute or two. Add peas, sliced green onions (use tops) and pineapple. Stir-fry another minute or two or until all is hot and well blended. Shake in a little rice wine. While ingredients are being stir-fried, put pineapple, cut side down, over range burner to heat through. Serve rice mixture in pineapple. From: Wok With Yan TV show Posted by: Sheila Exner, June 1992 ;e Pomelo looks like a thick-skinned, oversized grapefruit, and it is sweeter than the normal grapefruit. PEEL AND SEPARATE pomelo segments. Remove and discard membranes. Gently flake the flesh. If using grapefruit, drain excess juice. Chill. In large bowl, combine pomelo and shredded chicken. Mix together the chopped red chili with fish sauce, sugar and lime juice; toss with chicken mixture. Arrange on a bed of lettuce, garnish with coriander leaves, peanuts, and 2 teaspoons of the Crisp Fried Shallot Flakes. CRISP FRIED SHALLOT FLAKES: Slice shallots into thin slices. Be sure they are all the same thinness to ensure even cooking. Heat a pan with the vegetable oil over medium heat. Add shallots and fry slowly until browned and crisp, about 5 to 10 minutes. The moisture in the shallots should be completely cooked out. Drain on paper towel. Stored in an air-tight container, the shallots will keep several weeks. Soak noodles in hot water for 20 minutes, or until soft. Drain. Heat oil in a wok or large skillet and saute garlic until golden. Add the shrimp and ground pork and stir-fry until lightly browned. Add the sugar, fish sauce, soy sauce, and chili sauce and stir-fry until the sugar dissolves. Pour in the beaten eggs, let them set slightly, then stir to scramble. Add the noodles and stir-fry about 2 minutes. Push noodles to side of wok or skillet. Add the tamarind sauce and cook for 1 minute. Add the bean sprouts, scallions, radish, and stir-fry until bean sprouts are slightly cooked, about 1 minute. Stir noodles down into tamarind mixture and stir-fry until well-mixed. Pile noodles on a serving dish and sprinkle with peanuts and scallions. Seed cucumber and slice lengthwise into 4 pieces. Place lemon and cucumber wedges on side of plate. Preparation: beat the eggs. Slice the spring onions. Soak the porcini or cap mushrooms in warm water for 30 mins. Crush the garlic cloves. Slice the flat mushrooms. Cut the cucumber into matchsticks. Notes: There is a lot of sauce with this recipe - don't worry! If you can't find dried porcini or cap mushrooms then use 1/2 pound of shittake mushrooms (to serve 4) for all the mushrooms in the dish. 1, Rinse the rice under running water and drain. Place in a heavy-based pan witl 600ml (to serve 4) of water and bring to the boil. Simmer for about 10 minutes, or until the surface water has been absorbed and there are craters over the top of the rice. Turn off the heat, cover the pan tightly and leave to stand. Heat a teaspoon of the oil in a wok or frying pan and add the beaten eggs. Cook on one side to make a thin omelette. Slide on to a plate, roll up, cut into strips and set aside. Drain the dried mushrooms, reserving the liquid, and chop roughly. Heat the remaining oil in the wok, add the spring onions, garlic and mushrooms. Stir fry for 3 minutes, then add the sherry, soy sauce, sugar and six tablespoons of the mushroom liquor. Bring to the boil and simmer for two minutes. Transfer rice to a shallow serving dish, spoon over the mushrooms and their sauce and garnish with omelette, cucumber matchsticks and spring onion curls. NB: the eggs can be omitted from this dish, with no problem. UnmapViewOfFile GetSystemInfo CreateFileMappingA GetFileSize GetCommandLineA Combine the cucumber and salt and let sit for 30 mins, then drain. Combine with the reamining ingredients, cill until ready to serve. This salsa can be stored tightly covered in refrigerator for 3 - 5 days. Makes about 2 cups From Wash. Post "Recipes from an American Herb Garden" by Maggie Oster == Courtesy of Dale & Gail Shipp, Columbia Md. === RegOpenKeyA RegCreateKeyA RegCloseKey RPCRT4.dll CStdStubBuffer_IsIIDSupported CStdStubBuffer_Invoke RpcRaiseException * Soak in hot water until soft ** Omit if not available *** Squeeze out all the water DIRECTIONS: Using a mortar and pestle or a blender. Puree chilies, coriander roots, Galanga, lime peel, garlic, onions and shrimp paste. Add soy beans and rice flour and blend well. Transfer the soy bean mixture to a bowl and add eggs, Kaffir lime leaves, cilantro leaves and fish sauce and stir vigorously with a wooden spoon until well blended. Heat oil in a large flat bottom fry pan over medium heat. Meanwhile, dip hands in water and form the soy bean mixture into patties, about 1-1/2 inch in diameter each. Fry until well done and golden brown. Drain the oil on paper towels. Serve hot with dipping sauce. Dipping Sauce ~~~~~~~~~~~~~ Heat salt, sugar and vinegar in a small saucepan over low heat until the salt and sugar is dissolved. Cool a bit, add chilies and stir to mix well. NOTE: The mixture must be on the dry side. If the mixture is too soggy it won't be crispy when fried. The solution would be to lay the patties out on a cookie sheet to air dry about 15 minutes or so before frying. In a large bowl, combine all ingredients except pork chops and Thai chili fish sauce, and whisk to blend well. Add pork chops and rub gently to coat. Cover bowl with plastic wrap and refrigerate for at least 6 hrs, preferably overnight. On a charcoal grill, cook pork chops for about 7 minutes on each side. (Or bake in a preheated 375 degree oven for 12 to 14 minutes. ) Serve with Thai chili fish sauce. Recipe by Tommy Tang, New Yorker Magazine, 5/25/92. MM:MK VMXV03A. Cut 1 1/2 lb of gemfish into bite sized pieces. Top tail and slice about 4 oz of green beans, and slice 4 oz of button mushrooms. In a cup or small bowl, mix 2 T of fish sauce, one T of sugar and 1 T of flour with a little water. For garnishing have ready a cup of crushed peanuts, three birdseye chillies chopped (these are the small fiercely hot chillies), a handful of both fine strips of capsicum and spring onions. Pound together or process 1 T of lemon grass pieces, 4 cloves of garlic, 2 t of pepper and a pinch of salt. In a wok or frypan heat some sesame oil and brown the processed paste over medium heat for a few minutes. Turn up the heat, add beans mushrooms and fish, and stir fry gently for about 3 minutes. Add the fish sauce mixture and stir for a minute or two until the liquid thickens. Serve, sprinkled with above garnish and plain rice. From : Meryl Constance. Sydney Morning Herald. 15 th September 1992. (/4eP Combine all ingredients and 1/2 c water in a small saucepan, and bring to a boil. Reduce heat and simmer for 4 minutes. Let cool. Will keep in refrigerator for 3 days. Servings: 8 Notes: This Asian-influenced dish is from Philipe La Mancusa, the chef at Embarko in San Francisco. He serves the chicken with fried plantains, rice and Singha beer from Thailand. The chicken must marinate for one to two days before grilling. DIRECTIONS: In a small bowl, mix the fish sauce, brown sugar, coconut milk, lime juice, five-spice powder, soy sauce, crushed chiles and curry powder. Set aside for at least 2 hours. Stir the marinade well. Place the chicken in a glass baking dish and coat thoroughly with the marinade. Transfer the chicken to 2 large, heavy Ziploc plastic bags. Pour in any extra marinade. Press out any air and zip the bags to close. Set aside to marinate at room temperature for 2 hours, then refrigerate for at least 24 hours or up to 2 days, turning the bags occasionally. Light the grill. Cut the chicken wings off at the second joint or fasten the wing tips to the rib cages with metal skewers. The fire is ready when you can hold your hand 7 inches above the coals for at least 4 seconds. Grill the chicken, bony sides down, for 1 1/2 minutes, then turn and grill for 1 1/2 minutes to seal in the juices. Turn the chicken again and grill for about 6 minutes, until the surface meat is firm. Turn and grill for 6 minutes longer. If the fire is too hot, the skin will char, so watch carefully and turn the chicken if necessary. Grill the chicken, turning occasionally, for 17 to 25 minutes longer. It is done as soon as the meat is white throughout and the juices run clear when the meat is deeply pierced. Alternatively, preheat the broiler. Broil the chicken for about 35 minutes, beginning skin-side up and turning every 10 minutes. Serve the chicken on plates or a platter, garnished with the lettuce, tomatoes, cucumbers and red onion. Serve each person 1/4 cup of the dipping sauce in small dishes. Boil the brown sugar and butter together until soft. Beat the egg yolk well and add it to the flour, then add the milk. Beat this until very smooth. Combine with the sugar mixture and cook until the mixture thickens. Remove from fire and add salt and flavoring. Pour into a pastry-lined pan. Bake at 450-F for 10 minutes; reduce the heat to 350-F and bake 30 minutes. Cover pie with a meringue made by beating the white of the egg stiff and adding 1 tsp sugar. Return pie to oven to brown meringue. This is a superb substitute for the traditional Thanksgiving turkey. It's also good for other times of the year! It's really the dressing that carries this dish. The corn oil gives it that wonderful buttery taste that poultry dressing usually has. DIRECTIONS ========== Wash the tofu, pat it dry, and cut it into small pieces. Put the tofu, arrowroot, soup base, salt, pepper, and agar flakes in a food processor and blend to a smooth paste. Oil and flour the loaf pan (or line it with baking liner paper after oiling). Spread a layer of tofu paste inside the pan, lining the bottom and all four sides. (Spread only a thin layer on the ends. ) Use all but about 1 cup of the paste. Firmly but gently press the dressing into the pan, on top of the tofu paste "liner". Try to avoid displacing the tofu. Cover the dressing with the remaining tofu, carefully sealing the edges. Cover the pan with foil, making certain the foil doesn't come in contact with the tofu. (The tofu will eat into the foil. ) Bake in a preheated oven at 350 F for 30 to 40 minutes. Then remove the foil cover, glaze the top of the loaf with the dissolved barley malt syrup, turn the oven up to 450 F, and continue baking for 10 minutes. Remove from oven and allow the loaf to cool for about 10 minutes. Unmold, slice, and serve hot with a sauce of your choice. SAGE DRESSING: Saute onions, celery, carrots, and garlic in oil for 5 minutes. Add the sage, basil, soup base, salt and pepper, and continue cooking 5 minutes longer. Add the water and bring to a simmer. Stir in the bread crumbs and cook for a few minutes. Then remove from heat. ive_netscape_applet_MozillaAppletContext_pShowDocument native_netscape_applet_MozillaAppletContext_pShowStatus native_netscape_applet_MozillaAppletContext_setConsoleState0 native_netscape_javascript_JSObject_call native_netscape_javascript_JSObject_eval native_netscape_javascript_JSObject_finalize native_netscape_javascript_JSObject_getMember native_netscape_javascript_JSObject_getSlot native_netsc Put orange juice in blender. Fill with ice to 3/4 full. Add water to just cover ice. Add syrup and "secret powder" (i. instant vanilla pudding mix; use a good brand). Blend until smooth. bject_setSlot native_netscape_javascript_JSObject_toString register_java_applet_Applet register_netscape_applet_AppletClassLoader register_netscape_applet_Console register_netscape_applet_EmbeddedAppletFrame register_netscape_applet_MozillaAppletContext register_netscape_javascript_JSException register_net Heat chocolate and 2 tablespoons of the milk over low heat, stirring until melted. Beat sugar into cream cheese; add remaining milk and chocolate mixture, beat until smooth. Fold COOL WHIP (R) topping into chocolate mixture and blend until smooth. Spoon mixture into crust. Freeze about 4 hours. Garnish with chocolate curls if desired. plugin_Plugin unuse_java_applet_Applet unuse_netscape_applet_AppletClassLoader unuse_netscape_applet_Console unuse_netscape_applet_EmbeddedAppletF SOUP: Drain the beans and put them in a large, heavy pot. Add the broth and water. Bring the beans to a boil, stirring them a few times, reduce the heat, and simmer the beans in the uncovered pot for 1 hour. Stir in the tomatoes with their juice and the cumin, and continue simmering the beans for 2 hours or until the beans are soft (check after 1 and 1 1/2 hours, since the timing depends on the dryness or age of the beans. ) Transfer the mixture to a large bowl, and let the mixture cool briefly. Rinse out the pot. Then puree the mixture in batches in a blender or food processor until the mixture is smooth, returning the puree to the pot as you go. Season the soup with the salt (if desired) and pepper, and bring the soup to a simmer. If the soup is too thin, simmer it in the uncovered pot, stirring it often, until the desired consistency is reached. To prepare jalapeno cream, whisk together the yogurt, jalapenos, parsley, and, if you are using it, cilantro. Serve a dollop of the jalapeno cream atop each bowl of soup. If you wish, you may also garnish the soup with the chopped red onion and/or chopped avocado. PREPARATION TIPS: You can prepare the soup up to 4 days in advance and store it, covered, in the refrigerator. Or you can freeze it. The jalapeno cream can be prepared 1 or 2 days ahead. SERVING SUGGESTIONS: In addition to the jalapeno cream, try garnishing the soup with chopped red onion and/or chopped avocado. With bread and salad, this soup could be the base for a light lunch. Makes 6 to 8 main or 8 to 10 first-course servings. D$Xj8 L$$Ph D$ j@ SVWU3 Saute the onion and celery in the butter until the onion is tranlucent. Add the flour to make a roux, stirring well. Add the heated clam juice slowly, stirring constantly. Add the bouillon cubes and scored salt pork. Stir in the clams and the potatoes. Remove from the heat and let stand for 20 minutes. Remove the salt pork before serving. [Regis and Kathy Lee Live Program; Aug 12, 1992] Posted by Fred Peters. |$$WVU Heat a casserole dish that is 9 inches in diameter, then melt butter and coat the bottom and sides of the dish with it. Mix honey with milk and stir into flour. Beat eggs until very light and stir into flour mixture until well blended. Pour into casserole dish and bake in a preheated-heated 375-degree oven until puffed and browned (30 to 35 minutes). Serve with fruit preserves or syrup. Serves 4. Preheat oven to 350 degrees. Grease a large quiche dish or 6 to 8 individual ramekins. Saute bacon, peppers and onion until soft. Drain on paper towel. Whisk eggs with potatoes, cheese, salt and pepper. Mix in bacon and vegetable mixture. Pour into prepared pan spreading mixture evenly. Bake for 45 minutes, until center is set or knife inserted in center comes out clean. Bake 20 to 30 minutes for individual ramekins. A full recipe of this sauce is enough for about 1 1/2 pounds of cooked fish, seafood or firm cubed tofu. Place greens, pepper, tomato, cilantro, chiles and garlic in a blender or food processor and process until smoothly pureed. Set aside. Heat oil in a 2-quart saucepan over medium-high heat. Add pureed mixture and cook, stirring constantly, for 5 minutes. Add the remaining ingredients. Bring to a boil, reduce heat to low, cover, and cook until sauce is thick, 12 to 15 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (1 g saturated), 3 mg cholesterol, 41 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. PWQURV Measure prepared fruits into a large bowl. Add sugar to fruit and mix well. Let tand for 10 minutes. Stir in lemon juice and liquid fruit pectin. Continue to stir for 3 minutes until most of the sugar is dissolved. Pour into clean jars or plastic containers. cover with tight lids and let stand at room temperature until set (may take 24 hours) Store in freezer, or for 3 weeks in refrigerator. Makes 4-1/2 cups. Core and quarter unpeeled apples. In an 8 to 10 quart heavy Dutch oven, combine apples and water. Bring to boiling. Reduce heat. Cover; simmer for 30 minutes, stirring occasionally. Drain off liquid. Press apples through a cone-shaped colander or food mill for applesauce. Discard waste. Meanwhile, in a large saucepan, cook apple cider over high heat for about 30 minutes or till reduced by half. In the Dutch oven, combine applesauce and reduced cider. Bring to boiling. Reduce heat. Simmer, uncovered, for 30 minutes, stirring occasionally. Stir in sugar. Bring to boiling. Reduce heat. Simmer, uncovered, for 2 to 3 hours or till mixture resembles thick applesauce, stirring often. (It will thicken as it stands. ) 6. Carefully ladle the hot mixture into sterilized, hot, half-pint jars, leaving 1/4-inch headspace. Adjust lids. Process in boiling water bath for 5 minutes. (Begin timing when water begins to boil. ) Note: If you like, spoon the apple butter into freezer containers. Cover and freeze. You can also store it in the refrigerator. Slightly flatten chicken breasts with mallet or meat cleaver. Submerge the breasts in barbecue sauce, cover and refrigerate for 12 hours. Remove breasts from marinade and throw away the marinade. (It contains chicken blood and uncooked juices). Wipe excess barbecue sauce from breast, shake barbeque spice on both sides of the breast and roll in flour or breading. Be sure that the flour or breading completely covers the chicken so that no frying oil can sneak in and get on the chicken. Heat butter and oil in a straight-sided frying pan and saute the floured chicken breast until cooked. About 2 1/2 minutes per side should do it. Press the chicken breast with your finger. If the flesh feels soft and slightly mushy, it isn't cooked through yet. If the flesh feels firm and bounces back, it is done and ready to eat. Serve open face on toasted kaiser rolls, garnish with lettuce and tomato slices. Serve with barbecue sauce on the side for dunking. ARAPAHOE RANCH - Boulder, CO. Layer the ham, salami and pastrami on the muffaletta bun. Spread Italian olive salad evenly over the meats. Layer the cheeses over the salad. Warm in a microwave oven or wrap in foil and warm in a conventional oven. HINT: The bread is a big factor in the taste of this sandwich. The bread used by the Napoleon House Bar and Cafe comes from an Italian bakery that has been baking these buns since the turn of the century. * soaked in 2 tablespoons hot water Serve this smooth sauce on grilled meat or chicken breasts. One recipe will be enough for about 1 1/2 pounds of cooked meat. For an exotic twist on an old standby, simmer 1 1/2 Pounds of your favorite meatballs in it for 15 minutes. Combine almonds and pistachios in a 10-inch frying pan and dry-roast over medium heat for 8 to 10 minutes. Place in a blender or a food processor and reduce to a powder. Set aside. Heat butter in a heavy 2-quart saucepan over medium-high heat. Add onion and cook until lightly browned. Stir in spices and cook until fragrant, about 1 minute. Stir in saffron, cream, salt and powdered nuts. Bring to a boil, stirring constantly. Reduce heat and simmer, stirring occasionally, until sauce is thick enough to coat the back of a spoon, 12 to 15 minutes. Makes 2 1/2 cups. PER TABLESPOON: 70 calories, 1 g protein, 2 g carbohydrate, 7 g fat (3 g saturated), 18 mg cholesterol, 50 mg sodium, 0 g fiber, Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. 9HXt= w5_^[ Place the beef between two sheets of plastic wrap and pound, pushing it outward as you go, to a rough oval shape. Fold into a package and pound out again to the required size. Peel off the top plastic wrap and replace with wax paper. Turn meat over and replace second sheet of plastic with wax paper; set aside until ready to use. Heat a griddle. When very hot, grease lightly. Remove top paper. Sprinkle the exposed side of the meat with lime juice and salt and pepper and lay it face down, with the aid of the paper, on the griddle. Strip off the bottom paper. Cook for about 2 seconds, flip the meat over with two spatulas so it will not break in the middle, and cook for 2 seconds more. Serve immediately, flat if possible, on a large plate with refried beans, and fresh salsa of your choice. The Art of Mexican Cooking From the collection of Jim Vorheis Combine rice and split peas in a bowl and rinse in several changes of water. Add 1/4 cup water and soak for 1 hour. (Do not drain the water. ) Add chiles and ginger and blend until finely pureed, Set aside. Heat oil in a heavy 2-quart saucepan over medium-high heat. Add mustard, cumin, turmeric and curry leaves. When seeds pop, stir in split pea-ginger puree. Stir-fry for about 4 minutes. Add coconut milk and salt. Stir with the back of a spoon until there are no lumps. Bring to a boil, reduce heat and simmer, uncovered, for 10 minutes. Remove from heat and stir in lemon juice. Makes 2 cups PER TABLESPOON: 35 calories, 0 g protein, 1 g carbohydrate, 3 g fat (3 g saturated), 0 mg cholesterol, 35 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. Prepare pastry. Roll out thinly on floured surface. Cut into rounds with 4" round cutter. Fit into medium-sized muffin cups. Combine all ingredients except raisins; mix well. Put raisins into pastry shells, dividing evenly. Fill 2/3 full with syrup mixture. Bake on bottom shelf at 425F for 12 to 15 minutes or just until set. DON'T OVERBAKE. Overbaking makes them runnier! Cool on wire rack, then remove from pans. SERVINGS: 12 Heat oil in a heavy, medium-sized skillet over medium heat. Add onions and stir-fry until onions turn caramel brown, about 12 to 15 minutes. Remove from heat. Place in a blender with the ginger, tomatoes, cilantro, cayenne and salt; puree until smooth. Transfer to a medium-size saucepan. Stir in garam masala or curry powder, cover, and cook over medium heat until tomatoes loose their raw aroma, 15 to 18 minutes. Makes about 2 cups. PER TABLESPOON: 15 calories, 0 g protein, 1 g carbohydrate, 1 g fat (0 g saturated), 0 mg cholesterol, 69 mg sodium, 0 g fiber. Laxmi Hiremath writing in the San Francisco Chronicle, 6/24/92. u&UWV Cut meat in " strips (or as thin as possible). Remove all fat. Boil approximately 6 minutes. Roll moisture from meat. Put on cookie sheet in middle of oven for 1 to 2 hours at 200 Leave oven door cracked to let moisture out. Coat with Liquid Smoke and A-1 Sauce. Store in airtight jar. Drop the tomatoes for 30 seconds into boiling water. Remove from the water and peel them. Chop coarsely. Melt the butter in a heavy pan and saute the chopped shallot and garlic until golden but not brown. Add the chopped tomato and cook over a medium heat until the coulis is thick. Turn off the heat and stir in the shredded basil. Season to taste and set aside to cool. Combine the rice, water, and salt in a large saucepan, cover, and bring to a boil. Reduce the heat to simmer. Cook for 45 to 60 minutes, until all the water is absorbed and the rice is quite soft. "Cooked whole grain rice and salt are the only ingredients in these crispy thins. It may take you a couple of tries to perfect the rolling technique. They key to success is to cook the rice in more water and for much longer than you would ordinarily. It should be very soft and mushy. Eat these rice cakes with fruit and cheese, or crack them into soups. 325~ F 45 to 55 minutes Preheat the oven to 325~ F. Taste the rice and add salt to taste. Stir the rice well with a fork until mushy. Cut six sheets of parchement paper or wax paper the size of your largest baking sheet. (Parchment paper works best. ) While the rice is still warm, measure out a third of it, about one cup, into the center of a sheet of the paper. Using your hands, shape the rice into a flat disk. Place a second sheet of paper over the rice and roll out to about 3/16 inch thick. Keep the thickness as uniform as possible throughout. Carefully peel off the top sheet of paper. If you are using parchment paper, simply place the rolled rice, bottom sheet of paper and all, on an ungreased baking sheet. If you are using wax paper, you will need to grease your baking sheet lightly. Then pick up the wax paper and rolled rice and flip it, rice side down, onto the sheet. Then carefully peel the wax paper off the top. The wax paper may stick to the rice, but don't worry if holes form in spots. You are going to crack these crisps up anyway when they cool. Use a metal spatula to loosen the wax paper if necessary. Bake for 45 to 55 minutes, or until crisp. Begin rolling the next 2 crisps while the first is baking. If the edges get done before the centers, gently break them off and allow the rest to continue baking. Cool the large crisps on racks and break into irregularly shaped individual crackers. Yield: 3 large rice cakes. VARIATIONS: Add 2 to 3 Tablespoons toasted sesame seeds, or your favorite herbs, to the rice after cooking. Chocolate glaze (recipe follows) Line 2 cooky sheets with foil; grease foil. In a heavy 2 qt. saucepan, stir together sugar, corn syrup, and cream until well blended. Stirring constantly, cook over medium-low heat until mixture boils. Add butter or margarine. Continue cooking, stirring occasionally, until temp. reaches 285 degrees F. on a candy thermometer or until small amount dropped into very cold water seperates into threads which are hard, but not brittle. about 30 min. Pour onto greased foil-lined cooky sheets; spread with greased spatula to cover entire surface. Cool. Spread with chocolate glaze. chill 1 hour. Break into pieces. Store in a single layer in a tightly covered container in a cool place. Makes about 1 3/4 lbs. Chocolate glaze- In a small saucepan, melt 2 squares (2 oz) semi sweet chocolate, 2 squares (2 oz) UN sweetened chocolate, 1/4 cup butter or margarine, and 1 T. light corn syrup over low heat. Stir until smooth. Remove from heat; pour over toffee, spreading evenly. NOTE: I like to sprinkle chopped walnuts or almonds over toffee on top of the chocolate glaze. more like See's Victoria Toffee that way! Put ingredients into pan in the order listed, select white bread and push start. NOTE: Using two flours and a meal, this is called third bread and was found in many old cookbooks. It is a light, honey colored bread. It will sink a bit in the middle, but has a chewy crust and a sweet, very satisfying flavor. Combine all ingredients in a small bowl except egg. Stir in chopped egg last. Refrigerate. Makes 1 1/3 cups. From Tightwad Gazette. PPPPhd In medium bowl combine Spam, green beans, wax beans, kidney beans and onion. In small bowl combine remaining ingredients. Pour over Spam mixture. Stir gently, mixing thoroughly. Cover, refrigerate 2 to 3 hours or until serving time. Makes 6 servings Heat the dressing in a wok over a medium heat. Add the beans and chilli and stir fry for 2-3 minutes until the majority of the liquid has evaporated. Season to taste, and add chives. Divide the mixture between the lettuce leaves and serve. Heat oil in large skillet. Add the yellow and red onions and saute over moderate heat 5 min. Stir in wine, add leeks. Saute another 15 min, stir frequently, or until onions are golden and leeks are limp. Remove from heat. Preheat oven 350F. In mixing bowl, combine beaten eggs with two tablespoons of the parsley, dill, tarragon, feta cheese, and pepper. Stir in the onion mixture. Oil a 10 in. tart pan and line bottom generously with bread crumbs. Pour in onion mixture. Ring the outside edge with tomato slice, then sprinkle the remaining parsley in the center. Sprinkle a light layer of bread crumbs over the entire top. Bake for 40 to 45 min, or until the mixture is set and top is golden. Let stand for 5 to 10 min, then cut into wedges. PQSSS Peel potatoes and cut in 3/4 inch cubes. in 2 to 3 qt saucepan, melt butter. Add onion, saute 5 mins. Add potato cuebs, water and bouillion. Cover, bring to boil, and boil just until potatoes are tender, about 15 mins. Remove 1 cup of the potato cubes with a slotted spoon. Set aside. Pure contents of saucepan in electric blender or food mill. return to saucepan. mix in reserved potatoes and parsley. Season with salt & pepper, reheat. Makes 4 servings or about 4 1/2 cups. Potato-Carrot-Dill soup: prepare potatoe onion soup up to the point of removing the 1 cup of potatos. Add entire contents of saucepan to the blender container, along with 1 1/2 cups frozen sliced carrots, thawed. Belnd until smooth. Return to saucepan. Add 1/2 to 1 tsp dillweed and 1/2 to 3/4 cup additional water to make soup of desired consistency. Heat through. Potato-Brocolli Cheese Soup Omit parsley in recipe above and stir in 1 1/2 cups broccoli florets, cooked crisp tender or 1 10 oz pkg frozen brocolli cuts, thawed and drained. Over medium heat gradually add 1 1/2 C shredded cheddar, stirring until cheese is completely melted. Prepare the burgers according to their recipe, substituting the ricotta cheese for the water or steak sauce. Add the Parmesan and the garlic powder to the meat mixture. Put 2 slices of provolone on each burger 1 minute before it is done cooking. Cook until the cheese melts. Per serving: 158 calories, 2 g carbohydrate, 11 g fat, 31 mg cholesterol, 390 mg sodium. In a shallow, clear glass bowl (straight sides are best), layer guacamole, sour cream and Pace. Place the bowl on a tray and surround it with chips or colorful vegetable dippers. Servings: 6 In a large heavy pot, heat corn oil and olive oil over high heat until the oil smokes. Add 1 kernel popping corn and heat until kernel pops. Add split garlic cloves and rest of popping corn, cover pot, and shake gently until corn starts to pop. Shake vigorously until popping subsides. Remove from heat. Remove garlic. Mix hot pepper sauce with melted butter. Toss popcorn with minced garlic, cayenne, black pepper, salt and hot pepper/butter. Drain & wash chick peas. Cook for 50 to 60 minutes, or until tender. Meanwhile, cook the macaroni in a large pan of boiling water, lightly salted for 10 minutes, or until just resistant to the bite. Drain. Saute garlic in a large skillet in olive oil for a few minutes. Add cooked, drained chick peas & macaroni. Mix in the basil & parsley. Cook over a very low heat, stirring occasionally, til the flavours are absorbed & the mixture is heated through. Season with salt & pepper & serve hot with a crisp green salad. Cook beef in a pressure cooker on a rack with the salt, garlic salt and 1/4 of the water for 20 minutes. Your mouth will be watering uncontrolably during this process! Let the pressure drop of it's own accord. Add all other ingredients and simmer for 1-1/2 hours. In a food processor or blender, blend the shallots, almonds, lemon peel, thyme, parsley and chives. Mix in the salt and white pepper. SLOWLY drizzle in the oil while the blade is turning. Transfer to tempered glass jars and store in the refrigerator (8-10 weeks) or freezer for a year. NOTE: You may wish to include up to 4 T. minced garlic in step 1. This goes well in tomato-based sauces. Preheat oven to 375F. Heat oil in a skillet & fry the buckwheat for 2 to 3 minutes. Add onions & mushrooms & cook for a few more minutes. Pour in the wine & stock & bring to a boil. Reduce heat & simmer for 20 minutes. Add more stock if necessary. Grind the walnuts finely. Wash & cook spinach without water for 6 minutes. Drain off any excess liquid & chop thoroughly. When buckwheat is cooked, remove pan from heat & let cool slightly. Stir in walnuts & spinach. Mix in the herbs & mix well. Season to taste. Grease a 1 LB loaf tin & press in the mixture. Bake for 50 to 60 minutes till the top is dark brown & feels firm to the touch. Let it stand for 10 minutes, then turn out onto a plate. Serve with roasted vegetables & greens. 9^xu0h Sieve together flour, cinnamon and bicarbonate of soda. Cream butter and sugar. Seporate the egg yolk from the white. Beat the yolk into sugar and butter, then add the honey, gradually. Stir in the flour with a little milk as required and mix all together lightly. Whisk the egg white into a stiff froth and fold into mixture. Half fill small patty tins with the mixture; dredge the top of each with cester sugar. Bake in a hot oven for 20 minutes. Oven control Gas mark 6 (400F) or 7 (425F). When ready sprinkle a little more sugar. Croeso Cymreig. _SVWh Combine white chocolate and peanut buter in top of a double boiler; bring water to a boil. Reduce heat to low, and cook until chocolate and peanut butter melt, stirring constantly. Spread mixture onto a waxed paper-lined 15x10x1-inch jellyroll pan. Pour semi-sweet chocolate over peanut butter mixture, and swirl through with a knife. Chill until firm. Cut into 1-1/2x1-inch pieces. Store in refrigerator. Yields about 6 dozen pieces. Break up the cake or cakes and gently mix the jam through -- the mixture does not have to be completely even. Place in a glass bowl. Mix sherry and whisky and sprinkle over cake. Press down lightly. Pour custard over the cake, and chill. Then spoon whipped cream over top and serve. Heat oven to 350F. Line bottom of square pan (9 x 9 x 2) with waxed paper. Mix flour and baking powder; reserve. Beat eggs and sugar in large bowl on high speed about 3 minutes or until thick and lemony. Beat in milk and vanilla on low speed. Beat in flour mixture; stir in butter carefully. Pour into pan. Bake about 25 minutes or until wooden pick inserted comes out clean. Cool 10 minutes; remove from pan and cool completely. Prepare Sherry Custard Sauce. Beat whipping cream in a chilled bowl until stiff. Cut cake into serving pieces; split each piece in half horizon- tally. Place bottom half on serving plate; top with 3 tablespoons custard sauce. Cover with other half; top with 2-3 tablespoons of custard sauce. Garnish with whipped cream and almonds. ====================================================================== Sherry Custard Sauce 2 eggs 2 egg yolks 1/3 cup sugar dash of salt 2 1/2 c milk 2 T sherry Mix eggs, egg yolks, sugar and salt in heavy 2 quart saucepan. Stir in milk gradually. Cook over medium-low heat,stirring constantly, just to boiling. Remove from heat and stir in sherry. Pour into glass or plastic bowl. Cover and refrigerate at least 2 hours but no more than 24 hours. * The "recipe" specifies ham from corn-fed hogs, and "fine salt (best quality)". Since kosher salt is commonly available today, and contains no iodine, I changed the ingredients to specify it. "Rare Old Recipes on the Fine Art of Curing Meats" Mix thoroughly the salt peter, 1 pint salt and brown sugar and rub over the hams and let stand for 24 hours. Then rub the meat with the pepper and part of the remaining salt. Let stand for 5 days and then rub meat again with fine salt. Set aside for 30 days, hang the meat up and brush off the salt. Have hams smoked at a good smoke house, smoking them for 10 days with wood. When finished, rub entire ham with red pepper, wrap carefully in brown paper and then in muslin bags and hang up with the hock down. Hams prepared in this manner will keep indefinitely, and flavor and quality improve with time. ** Home dressed lean pork meat Cut meat into small pieces and add the seasonings. Put through a sausage cutter, grinding twice. Pack into sterilized jars and keep in a cool place. Use as wanted. Brown the sausages and pour off the fat. Beat the eggs; add the milk, flour and salt. Pour this mixture over the sausages in a baking dish. Bake in a 450 F oven for 25 minutes or until fluffyy and browned. Must be eaten at once before it falls. Melt some dripping in a deep baking tin and leave in the oven at 450 deg F until very hot. Pour in the batter and spread the sausages evenly in this, then bake until crisply brown - about 45 minutes. Unless you use very good sausages, this tends to be slightly fatty, so if you prefer something drier. heat the sausages gently in water to cover, then simmer for a few minutes to extract some of the fat. CROUTONS: PREPARATION AND COOKING: For The Croutons, remove and discard the bread crusts and cut bread into 1/2-inch cubes. Heat butter in medium skillet. Add bread cubes and saute over medium heat until crisp and golden, about 2 minutes. Transfer to a plate lined with paper towels; set aside. For The Soup, peel and mince the garlic. Heat oil in a 4-quart saucepan. Add garlic and flour and cook over low heat, stirring constantly, until mixture turns nut-brown, 8 to 10 minutes. Gradually whisk in the both and bring to a boil. Simmer soup for 20 minutes. Strain soup through a fine sieve, return it to the saucepan, and bring to a simmer. Beat the eggs and slowly whisk them into the soup. When soup returns to a simmer, remove it from the heat. Season with salt, if necesary. SERVING: Ladle soup into warm bowls. Sprinkle with ground black pepper and croutons. Makes 6 to 8 servings. [COOKS; Jan/Feb 1989] Posted by Fred Peters. Makes two 9-inch loaves 2/3 cup yellow raisins 1/2 cup orange juice 1 Tbsp active dry yeast 3 cups warm water 1 cup nonfat dry milk 1/3 cup honey 5 1/2 cups white flour, preferably unbleached, about 1 cup toasted soy flour 1 tsp salt 1 cup graham flour 1/3 cup safflower oil 1 cup alfalfa sprouts Let the raisins sit in the orange juice to get plump. Prepare a sponge first by dissolving the yeast in 2 cups of the warm water and mixing in the dry milk, honey, and 2 cups of the white flour. Beat thoroughly - at least 50 strokes. cover with plastic wrap and let seethe and bubble 1/2 to 2 hours, whatever is convenient. Meanwhile toast the soy flour by heating in a skillet over a medium flame, stirring constantly and turning until the flour becomes light tan and begins to give off a pleasant toasted aroma. When your sponge is ready, mix the salt with the remaining cup of warm water and stir this into the sponge along with the toasted soy, graham flour, oil, alfalfa sprouts, raisins, and enough of the remaining white flour to make the dough fairly stiff. Turn out on a floured work surface to rest while you clean out and grease your bowl. Then knead the dough, adding more white flour as necessary, until it is smooth and resilient - about 10 minutes. Put the dough back in the greased bowl, turning to coat. Cover with plastic wrap and let rise until double in volume - about 1 to 1 1/2 hours. Turn the dough out, divide in half, and form 2 loaves. Place in greased 9-inch bread pans and let rise again covered with a towel until almost double - about 30 to 40 minutes. Bake in a preheated 425 F oven for 10 minutes, then lower the heat to 350 F and continue to bake 30 minutes. Turn the loaves out and cool on racks. _]_^[ Mix and bake at 325 for 20-25 minutes. can be frosted with melted chocolate chips. Bake in 13 X 9 pan. Saute Onion and Green Pepper in 1/4 C. Water for 10 Min. add Tofu and Mushrooms. Cook An Additional 10 Min. add Spinach, Bean Sprouts, Sesame Seeds and Tamari. Cover and Steam 5 Min. To Wilt Spinach. Mix in 4 C. Cooked Brown Rice. Heat Through and Serve Hot. 9~xt> Fl9FD~6 Fp9FH~8 Place the pieces of tofu in a large, shallow dish. Mix together the wine, tamari, and garlic. Pour the mixture over the tofu, add water as need to cover it, and let it marinate for at least one hour. If the tofu is going to marinate for more than an hour, place in the refrigerator. Place the marinated tofu on a well-oiled cookie sheet, reserving the marinade. Bake at 375oF for 35-45 minutes or until crispy and brown. Turn the tofu over once during the baking so that it browns on both sides. While the tofu bakes, heat the oil in a large pan and slowly saute the onions. When the onions are almost tender, add the mushrooms and the herbs. Saute for a few minutes more. Add the flour and mix well. Remove the pan from the heat and stir in a little of the marinade. Continue stirring until a paste is formed. Return the pan to the heat and slowly add the remaining marinade, stirring constantly. Add the baked tofu and simmer until thickened. Serve over pasta, rice or millet. Saute Onion in Small Amount Of Water Until Tender & Transparent. Remove From Heat & Cool. Mix Onion With Rest Of Ingredients & Form Into 8 Patties. Heat A Nonstick Skillet & Coat With Cooking Spray. Add 4 Patties, Cover & Cook Over Low Heat, About 5 Min. Per Side. Repeat With Remaining Patties. (Fat 3. Chol. Per Patty. Mash the tofu. Add remaining ingredients and mix well. Chill and serve. Place all ingredients in blender and blend until creamy. Serve on bread or baked potatoes. F(+F$;D$ Place tofu, onions, and green pepper in a 9x13 inch baking pan. In a small bowl, combine remaining ingredients, except tortillas, mixing well. Pour over tofu mixture. Cover pan, and refrigerate 4-5 hours,gently stirring tofu mixture occasionally. TO COOK Wrap tortillas tightly in aluminum foil and heat in a 350 F oven for 10 minutes. heat a large nonstick skillet over medium high heat. Drain tofu mixture (reserving marinade) and place in skillet. Cook, stirring gently, until vegetables are slightly tender. Add marinade, a little at a time, to keep mixture from sticking. If you prefer a juicy fajita filling, add all of the marinade. To serve, spoon tofu filling into the center of heated tortillas, roll, and enjoy. Serves 6. In a small bowl, stir together peanut butter, soy sauce, water, sesame oil, ginger, vinegar, and sugar until smooth. Mix in garlic, sesame seed, and onions. Spoon about 1/4 of the peanut butter mixture into an 8-inch-square pan. Cut tofu ito 4 equal slices. Lay slices side by side in pan (trim slices to fit, if needed, tucking scraps into corners). Spoon remaining sauce over tofu. If made ahead, cover and chill up to 4 hours. Bake, uncovered, in a 375 F oven until tofu is hot in center, about 25 minutes. Transfer tofu to plates with a spatula; spoon sauce onto tofu and rice. Offer chutney to add to taste. Per serving: 228 cal. ; 15 g protein; 15 g fat (2. 4 g sat. ); 11 g carbo. ; 1,115 mg sodium; 0 mg chol. To drain tofu, line a plate with paper towels, placew tofu on top of plate & cover with more towels. Press with a good weight fpr 10 minutes. Then cut into 2" cubes. place cubes in a bowl with garlic, onion, oregano & tamari sauce & vinegar. Let marinate, stirring frequently for 30 minutes or more. Pre-heat broiler or grill. Skewer vegetables, adding tofu cubes alternately. Broil or grill till lightly browned & heated through. Heat oil in a skillet, add garlic, onion, pepper, carrot & celery. Season with 1 tb tamari. Cook till vegetables are tender. Remove from heat & put in a large mixing bowl. Add mashed tofu. Cut bread into crouton sized pieces & quick fry in remaining oil with rest of tamari, garlic powder & 5 tb nutritional yeast. Add to tofu mixture. Add rest of the ingredients. Mix well. Place in a well oiled casserole dish & press down very well. Bake at 350F for 35 minutes. Allow to cool slightly, then turn out on a plate. Slice & serve. Excellent cold too. PVPVh Cook pasta shells according to package directions. Rinse in cold water; drain. Spray a med skillet with Pam. Add mushrooms and onion; cook till tender. Stir in parsley, Italian seasoning, and paprika. Cool slightly. Mash the tofu in a bowl. Stir in egg white, Parmesan cheese, and mushroom and onion mixture. Stuff each manicotti shell with about 1/4 cup of the tofu mixture. Arrange stuffed shells in a 12x7x2" baking dish. For sauce, in a med saucepan combine milk, flour, garlic powder, 1/4 t salt, and 1/8 t pepper. Cook and stir till thickened and bubbly. Pour sauce over pasta in baking dish. Bake, covered, in a 350 deg F. oven for 20-25 minutes or till heated through. Sprinkle with cheddar cheese, or Mozzarella cheese if desired. Bake, uncovered, 2 minutes more or till cheese is melted. *****************************************************************8 Per serving: 285 calories, 19 g protein, 36 g carbohydrates, 7 g fat, 13 mg cholesterol, 347 mg sodium, 328 mg potassium. Combine all ingredients in a blender and beat until smooth and creamy. Combine all ingredients in blender and puree until smooth. Use the lesser amount of water for a light cream consistency, the full amount for milk. Makes about 1 cup. Mix the water and egg replacer together. Blend the remaining ingredients, except for the tofu, in a food processor. Process until well mixed, then stir in the tofu. Form into 8 patties. Place on grill or in frying pan and grill until browned on both sides. Per patty: 316 cal, 10 g protein, 19 g fat, 19 g carbohydrates, 0 chol Heat the oil in a saucepan. Saute the onions, garlic, ginger, salt, tumeric, cayenne, coriander, cilantro, and garam marsala for about 5 minutes. Drain the juice from the tomatoes into the sauteed vegetables. Then crush the tomatoes by hand and add them to the vegetables. Dice the tofu into 1/2-inch cubes and add to the vegetables. Continue to cook for 10 to 15 minutes over low heat. Then add the peas and cook another 4 minutes. Serve hot over brown rice. A coriander coconut chutney (or other chutney) is an excellent accompaniment. GARAM MARSALA: Preheat the oven to 200 F. Place the ingredients on a baking sheet and roast for 30 minutes, or until the spices give off an aroma. (Some chefs suggest roasting each ingredient separately, since each gives its characteristic aroma at a different time. ) Separate the cardamom pods from the seeds. Discard the pods. Crush the cinnamon. Combine the cinnamon, cardamom seeds, and other spices until the mixture is powdery. Store in a sealed jar. Preheat Oven To 375 F. Place Pita Bread Rounds On Cookie Sheet & Spread With Tomato & Garlic Sauce. Crumble Tofu Over Each Pizza Crust. Top With Green Pepper & Mushrooms. Sprinkle With Cheese. Bake 15 Min. (Fat 6. Chol. Heat a bit of oil in large skillet. Stir fry tofu until golden. Remove from pan and drain. Saute garlic and onions for about 5 mins. Add tomatoes, their juice and tomato paste, stir until blended. Return tofu to pan, add remaining ingredients and toss thoroughly. Cover and simmer 15 mins or until green beans are tender. If sauce is too thin boil uncovered to reduce. We LOVE this quick simple dish; sometimes I will substitute Zukes, or squash, or mushrooms for all or part of the tofu. Enjoy. A quick easy companion dish: One box of NEAR EAST Bulghur Pilaf and some fresh mushrooms. Slice mushrooms and add to sauce pan. Pour on water needed for Pilaf and bring to a boil add NE mix and simmer 15 minutes. ~ _^[ To make marinade, combine olive oil, lemon juice, bouillon, Worcestershire sauce, garlic, herbs and black pepper in a shallow baking dish. Slice tofu lengthwise into four steaks. Add tofu, peppers and onion to marinade. Set aside 15 minutes. Turn tofu and vegetables occasionally to coat with marinade. Combine mayonnaise, basil, garlic and pepper in a blender or food processor and puree until smooth. Refrigerate until serving time. Remove tofu from marinade. Grill over medium-hot coals 7 to 8 minutes each side until golden and edges start to crisp. When touf is ready to be turned, place vegetables on the grill and cook 3 to 5 minutes each side until edges start to blacken. To make sandwiches, cut French bread into four equal lengths, then slice each side in half. Spread cut surfaces with Basil Mayonnaise. Build sandwiches beginning with a layer of grilled tofu, followed by arugula then peppers and onions. Per Serving (using egg mayonnaise I think -K. ): Calories: 535 Grams of Fat: 15 % Fat Calories: 25 Cholesterol: 10 mg Grams of Fiber: 11. Slice tofu 1/2" thin, marinade in soy sauce minimum 8 hours in fridge. Pre-heat oven to 300F. Cut the marinated tofu slices lengthwise into 3 strips per slice. Brush the tofu slices on all sides with oil and lay them, side by side, in a dish. The slices should not touch. Bake for 40 minutes. Remove from the oven and let cool for 5 minutes. Pass bamboo skewers carefully through the width of each slice. Five to six slices will fit on one skewer without touching. Cover with barbecue sauce and pre-heat the broiler. Broil 6 inches from the heat for about 5 minutes, turn over, and repeat. The tofu can become dark but scorching will make it bitter. Grind tofu through a food mill or mash with fork. Mix in other ingredients. Use in recipes that call for a Ricotta style filling. Combine all ingredients n a blender and blend until smooth. Combine Tofu, Rice, Green Pepper, Catsup, Salt & Taco Seasoning, Mixing Throughly. Heat Skilet & Warm Tortillas Until Soft & Pliable. Fill Each Tortilla With Tofu Mixture & Garnish With Tomato, Onion & Shredded Lettuce. Season With Hot Sauce If Desired. (Fat 3. Chol. It's light, fast, and a perfect complement to pies, puddings, and fruit compotes. Tofu Whip can be stored in the refrigerator for up to 1 week; if the mixture separates, blend it thoroughly before using. The recipe may be cut in half. In a food processor or blender, blend all of the ingredients until very creamy, adding water if needed to achieve a whipped cream consistency. Refrigerate until needed. VARIATION: Instead of maple syrup, try 3 to 4 tablespoons of fruit-sweetened preserves and some finely minced citrus peel. Choose the fruit and citrus flavors to complement the dessert. Makes about 2 cups 3 Combine all ingredients and blend in blender until smooth. Serve immediately or chill. Combine all ingredients, except chopped fruit and raisins in blender; blend at medium speed for 45 seconds. Add fruit and rains. Chill in freezer for 30 minutes. Blend all ingedients in blender until smooth and creamy. Thaw tofu quickly by placing bag in boiling water. Rinse with cool water. (This is because tofu that has been frozen and thawed, can be easily crumbled. ) Take tofu from bag and squeeze to remove excess water. Shred tofu into small pieces with fork. In a bowl combine tofu, soy sauce, and A-1 sauce. Meanwhile, medium heat a large skillet or a heavy cook-pot. Add oil saute' garlic and onion; add chili powder, add cumin. Add tofu mixture to seasoned onions in the pot, and mix well. Add chopped tomatoes with juice, tomato sauce, and two cans of beans. Cook 15-20 minutes. Crust: Combine flour, shortening & salt. Add water a little at a time to form a firm dough. Do not add too much. Wrap dough in wax paper & chill for a minmum of 30 minutes. Roll out & palce in a 10" tart pan. Filling: Pre-heat oven to 350F. Combine all filling ingredients except candied ginger. Slowly add 3 tb of ginger. Pour filling into pie crust & bake for 1 hour. Remove from oven, allow to cool & sprinkle remaining ginger on top of pie. Toheroa are conch type shellfish. Prepare the ingredients by mincing the toheroa, chopping the onion up finely, beating the egg. Mix together the toheroas onion and egg and add the beer. Stir in the flour, baking and curry powder. Add salt and pepper to taste. Fry quickly in hot deep fat. Serves 4 Mix all dry ingridients together; cream butter and sugar and eggs until nice and creamy. Alternate flour and sour cream. Beat well! Fold in chips. Pour into 13x9 inch greased pan. Mix ingriedients for topping until it is soft streusels. Sprinkle with topping. Bake at 350 degress F for 45-50 minutes. Cool and cut into 24 two inch squares. Cake: Preheat oven to 350F. Grease 15 1/2 x 10 1/2 x 1" baking pan. Line with waxed paper. In bowl, cream butter, brown sugar, sugar, vanilla and salt. Add eggs, one at a time, beating well after each addition. Gradually add flour. Stir in 1 cup chocolate bits. Spread in prepared pan. bake 20-25 minutes. Cool completely. Loosen sides of cake. Invert onto floured cloth. Peel off waxed paper. Cut cake crosswise into 4 3-3/4x10" sections. Spread 3 slightly rounded tablespoons frosting on one layer. Top with second layer. Repeat layers. Frost with remaining frosting. Frosting: Melt over hot (not boiling) water, 1 cup semi-sweet chocolate bits, stir until smooth. Set aside. In bowl, cream butter and confectioners' sugar. Add melted chocolate and vanilla; blend until smooth. Makes 1-10" cake Combine all ingredients and puree until smooth. Yield: 1 1/2 to 2 cups Salt to taste 1. Husk tomatillos, rinse briefly, and simmer in water to cover over medium high heat until tomatillos are tender and cooked through. Drain, mash, and cool. If using canned tomatillos, simply drain and mash. Combine with onion, avocado, lemon juice, jalapeno or Tabasco, and salt. Serve immediately. Posted by Linda Davis * Use 2 canned serrano chiles, rinsed and seeded or 1 fresh serrano chile, seeded. ~------------------------------------------------------------------------- Place all ingredients in food processor workbowl fitted with steel blade or in blender container, cover, and process until well blended. Makes about 1 1/4 cups sauce. PREHEAT OVEN TO 375F. Wash tomatoes and cut off the stem ends. Cut into 1/3-inch lengthwise slices. Heat oil in a non-stick saute pan and saute the onions over medium-high heat for about 5 minutes. Add the garlic, white wine and rosemary and reduce heat to medium; cover and cook about 10 minutes or till liquid is mostly absorbed. Stir in the olive puree. Spread the onion-olive mixture over the pizza. Place the tomato slices on top and brush with remaining olive oil. Sprinkle with oregano and bake. Makes 2 Pizzas Puree canned tomatoes with juices in processor or blender until smooth. Melt butter in heavy large saucepan over medium-low heat. Add onion and saute until very tender, about 5 minutes. Stir in tomatoes, sugar and oregano. Simmer 10 minutes. Mix in cream, spinach and basil and simmer 3 minutes longer. Season to taste with salt and pepper. Thin soup with milk if desired. Ladle soup into bowls; pass Parmesan separately. Posted by Linda Davis Salt to taste Combine everthing EXCEPT beans, peas, and salt. Simmer for 15 minutes. Add beans, peas, and salt. Simmer for 10 minutes more. Makes ten 1-cup servings. Posted by Susan Barrington. Courtesy of Fred Peters. Wash beans. Cover with cold water. Add bacon or salt pork. Cover. Heat to boiling. Simmer until tender, but not mushy, adding water as needed. Season to taste. Add tomatoes. Simmer 30 minutes. Serve hot. 6 servings. Peel and seed tomatoes. Saute onion in butter and add the chopped tomatoes. Add bay leaf, sugar, cloves, salt, pepper and basil. Simmer, stirring occasionally, until tomatoes are thoroughly cooked, about 25 minutes. Remove bay leaf and cloves and transfer mixture to blender or food processor to puree. Strain. Add cream and milk and heat through. Serve topped with toasted buttered croutons. Sprinkle with chopped chives. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis FROM THE KITCHEN OF: Gary & Margie Hartford [Eugene OR] Warm milk and mix flour into it, until well blended. Bring tomatoes (if fresh chop them up), to a boil and add soda. This will foam. Immediately add the milk with salt and pepper, and as much butter as you like. From Kromborg Kitchen Kapers 1975 ;C uG __^[] Combine bouillon and tomato juice. Heat to boiling. Season to taste. Serve at once. 4 servings. The Household Searchlight GF A(9H` This easy-to-make soup gives a whole new, flavorful meaning to the term 'broth'. It can be served hot or cold. Peel tomatoes by dropping them into boiling water for 1 minute. Under cool water, slip off peels. Coarsely chop and place in a 4 quart saucepan with remaining ingredients except the chicken broth. Simmer uncovered, over medium heat for 25 minutes. Remove bay leaf and transfer soup to a blender or food processor. Puree for 30 seconds. Set up a food mill or colander over the original saucepan, and press the pureed soup through the mill into the pan. Add the broth; simmer until ready to serve. Garnish with snow peas. Yield: 4 servings. Posted by Shelley Rodgers (Aug 1, 1990) Prepare tomato pulp by washing and chopping tomatoes, cooking until soft, and rubbing through a sieve. Tie whole spices and onion in a thin bag. Mix mustard with cold water. Combine all ingredients. Cook slowly, stirring frequently, until thick. Horsky, Simpson, PA. Scald, peel, chop, and drain tomatoes. Add celery, onions, and peppers. Scald and cool vinegar. Add sugar, salt, mustard seed, and nutmeg. Combine with vegetables. Stir all together thoroughly 3 or 4 times at intervals of 1/2 hour. Let stand 6 weeks before using. Peel & coarsely chop tomatoes. Coarsely chop pineapple. Peel, core & grate apple. Combine the fruit in a large pot. Bring to a boil, simmer uncovered for 20 minutes. Stir in lemon juice. Add sugar & stir till dissolved. Boil rapidly, uncovered, for 45 minutes or until a setting point is reached. Remove from heat & stand for 5 minutes. Pour into warm sterile jars & seal. t h " Mix all ingredients except lime slices. Put mixture in a pitcher and float the lime slices. Guests can serve this over ice or add vodka. Info: from "Eat More, Weigh Less", by Dean Ornish M. , 1993 Harper Collins recipe by Wolfgang Puck typed for you by Perry Lowell, GOURMET, July '93 The length of time it takes for the ketchup to thicken depends on the water content of the tomatos, so be patient. Make only with vine-ripened tomatos. In a medium stainless-steep or enamel saucepan, over a low flame, cook the tomatos and garlic until the sauce begins to bubble. Add the onion and red pepper and cook 1 to 2 minutes. Stir in the corn syrup, vinegar, salt, and pickling spices and continue to simmer over the low flame until the sauce reduces and thickens, about 1-1/2 hours, stirring occasionally. (The sauce will reduce by about one-half. ) Do not rush. Cook over a low flame to prevent scorching. Strain through a food mill and stir in the tomato paste. Correct seasoning to taste, cool, and refrigerate in a covered container until needed. The ketchup will thicken slightly as it cools, but it is not the consistency of store-bought ketchup. The ketchup will keep up to three weeks. Scald and peel the tomatoes. Put through a food chopper with the lemons. Add sugar, raisins, vinegar and spices and cook about 45 minutes. Pour into sterilized jars and seal. In a wide preserving pan boil the sugar and water to a syrup. Add the tomatoes, skinned and sliced. Boil steadily, stirring fairly often, for about 35 minutes. Put in the vanilla bean (vanilla essence will not do). Cook for approximately 10-15 minutes longer, or until setting point is reached. Remove the vanilla pod, skim the jam, and let it cool for a few minutes before turning it into small jars. The cookbook says this is "particularly good when eaten in the French way, as a sweet, with fresh cream cheese or plain pouring cream. Chop green tomatoes. Add salt. Allow to stand overnight. Drain. Chop ripe tomatoes, onions, and peppers. Add to green tomatoes. Add vinegar and sugar. Heat to boiling. Simmer 1/2 hour, stirring frequently. Boil tomatoes 10 minutes in an uncovered kettle. Stir occasionally. Add lemon juice and grated lemon rind. Heat rapidly to full rolling boil. Stir constantly before and while boiling. Boil hard 2 minutes. Remove from fire. Stir in fruit pectin. Skim. This recipe requires about 2 1/2 pounds tomatoes. Heat the olive oil in a large pot, and saute the onions and green pepper until soft. Add the garlic and saute another minute or two. Coarsely chop the fresh tomatoes, add them to the pot and cook, stirring, until they begin to give up their juice. Coarsely chop the canned tomatoes and add them, along with the tomato sauce and tomato past. Stir in the seasonings, cover the pot and simmer the sauce over low heat 20 to 30 minutes, stirring occasionally. The Contadina tomato sauce and paste have significantly better flavor than any others I know of. If you can't get Contadina, then a small shake of tobasco will help (not enough to make it hot, just enough to give it a little sparkle). For all those people who THINK they can't make a pie crust, here is a quick, easy, and CHEAP pie crust recipe. I think the trick is the boiling water and fluffing the shortening with a fork so that it disperses evenly throughout the flour. This is a delicious simple sauce that can be served with your favorite fresh pasta. WASH THE TOMATOES WELL; then cut them into sixths or, if they are large, into eighths. Warm the olive oil in a large, flat stainless-steel or non-stick pan; add the tomatoes, onion, salt to taste and rosemary. Cook over gentle heat until the skins are wrinkled and have really cooked away from the flesh, about 30 minutes. The tomatoes should be melting into a puree. Pass them through a food mill. Check the consistency; if you wish a thicker sauce, return it to the pan and cook over medium-low heat until it is the thickness you like. Add salt to taste and process in jars, according to canning directions, or freeze. Makes 1 Quart Combine tomatoes, bay leaf, onion, and clove. Cover. Simmer 10 minutes. Rub through sieve. Combine butter and flour. Add to tomato puree. Simmer 5 minutes. Add slowly to cold milk. Heat to boiling. Season to taste. Serve at once. 4 servings. Cook the chopped onion and pepper in the butter for 5 minutes. Add the flour and blend. Add the stock and tomatoes and simmer for 15 minutes. Pass through a sieve. Season highly with salt, pepper and cayenne pepper. Cook the macroni seperately. Just before serving add the horseradish, vinegar and cooked macroni. If horseradish sauce is used instead of fresh horseradish, less vinegar will be necessary. Heat the butter in a skillet, add the onions and garlic, and saute' until the onion is tender. Add the tomatoes, chilies, coriander, and salt and pepper to taste. Simmer very gently for 10 minutes, uncovered. Add the cheese; when it begins to melt, add the cream; and cook just long enough to heat through. IN A LARGE, DEEP SKILLET over low heat, combine the olive oil, garlic and onions and cook, stirring occasionally, 5 minutes, until the onions are soft and translucent. Roughly crumble the bread into 1/4-inch pieces, add it to the skillet and cook, stirring, 1 minute. Add the tomatoes, marjoram, salt, pepper, wine and water. Cover and cook, stirring occasionally, for 20 minutes. Add the pastina and cook an additional 3 minutes. When it's time to serve dinner, pour the stew into a large covered serving dish or soup tureen and offer grated cheese and additional olive oil on the side. PEEL THE POTATOES AND SLICE them lengthwise into quarters or, if large, into 6ths. Trim the fennel, remove the outer leaves if they're scarred, and cut into wedges 1/2-inch thick or a little wider. Leave some of the core so that the pieces stay intact. Cut the tomatoes into large, neat pieces. Bring a pot of water to a boil, add salt to taste and the potatoes, and boil for 5 minutes. Remove the potatoes, but save the water. While the potatoes are cooking, warm the olive oil in a wide pan. When hot, add the leek, onion, garlic, herbs, a little salt, saffron, orange zest and bay leaves. Cook slowly over medium heat until the onions have begun to soften, after 6 or 7 minutes, then add the wine. Let it reduce by approximately half, then add the tomatoes and their juice, the potatoes, fennel, half the parsley and the olives. Pour in enough of the reserved potato water to cover, bring to a boil and lower the heat. At this point, you can set the stew aside and finish it later, either in the oven or on top of the stove. If cooking on top of the stove, cover the pan and cook slowly until the vegetables are tender, about 35 minutes. If cooking in the oven, preheat it to 375F, cover loosely and bake for about 1 hour, or until done. Remove bay leaves. Garnish with the remaining parsley and serve with a bowl of garlic mayonnaise. * Pancetta, which is Italian unsmoked bacon cured in salt, and porcini mushrooms are available at Italian markets and some specialty food stores. Rinse mushrooms briefly under cold water. Place in small bowl. Pour 1 cup hot water over and let soak 30 minutes to soften. Remove mushrooms from water, reserve soaking water. Cut hard stems from mushrooms. Heat oil in heavy medium saucepan over medium heat. Add pancetta and saute 2 minutes. Add onion and rosemary and cook until onion is translucent, stirring occasionally, about 8 minutes. Add dried red pepper and saute 20 seconds. Add tomatoes and mushrooms. Carefully pour in reserved mushroom soaking liquid, leaving sediment in bowl. Simmer until sauce is thick, stirring occasionally, about 35 minutes. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill. ) Makes about 4 cups. Use with Fontina, Mushroom and Pancetta Lasagna. Cover recipe from Bon Appetit, January, 1992. Prepare grill for cooking. Heat oil in saucepan over medium heat. Add onion and garlic; cook, stirring occasionally, until tender, about 2 minutes. Add remaining ingredients, except the chicken. Bring to a boil, stirring occasionally. Reduce heat and simmer for 15 minutes. Grill chicken about 6 inches from medium-hot coals for 30 minutes, turning frequently. Brush with some of the sauce. Continue cooking chicken, turning frequently and brushing with sauce, about 15 minutes more until meat is juicy and tender. Reheat remaining sauce and serve with the chicken. Makes 4 servings. [Woman's Day MEALS IN MINUTES August 1985] Preheat oven to 450F. In medium bowl, combine cheese, salmi and tomatoes; toss. Divide dough into 6 pieces. On floured surface, with floured rolling pin, roll each piece of douth into 7 inch round. Top left half of each round with cheese mixture, dividing evenly. Moisten edges with water; fold right side of dough over so edges meet. Press edges to seal; crimp. Place on large baking sheet; with scissors, make three 1/2 inch slits in top of each. Bake 20 to 25 minutes or until well-browned. Cool briefly before serving. This is wonderful served as a luncheon dish or light supper. Thickly slice tomatoes and arrange the slices on 4 serving plates. Divide the bacon and Brie, and neatly arrange over the tomatoes. To make the dressing, beat together the mayonnaise, mustard, vinegar, and pepper. Slowly pour the oil, whisking all the while. Drizzle the dressing over each serving. Sprinkle on the fresh basil. Serves 4 Put first 6 ingredients in bowl;mix well. Shape into 2 loaves. Brown loaves on all sides in greased fry pan over medium heat. Pour off fat. Add water. Pour tomato sauce over loaves. Cover and cook over low heat 30 minutes. Add more water during cooking if needed. Serves 2. Cook noodles in boiling water for 20 minutes or until tender. Drain and keep warm. While noodles cook,brown ground beef and onions. Drain off excess fat. Combine ground beef mixture,soups, sour cream and Italian seasoning in large saucepan. Simmer for 10 minutes,stirring frequently,(do not boil). Serve over warm noodles. Serves 8. This is SOOOO good. I make it without the sour cream and it is SOOOO good without the sour cream that it is probably devine with it. Warning: once you start cooking this, you should have your accompaniments ready; the cooking goes pretty fast. I heat up a toaster oven first and when the time comes to keep the steak warm, I turn OFF the toaster oven and pop the steak in (it JUST fits). Combine crushed pepper, butter, and garlic into a paste. Spread evenly on both sides of the steak. Heat oil in heavy frying pan over medium high heat. When very hot, add steak and brown evenly on both sides. Allow 7 minutes per side for rare, 8 minutes for medium rare, and 9 minutes for medium. Place steak on a serving platter and keep warm. Deglaze the pan with the wine and cognac and cook 1 minute. Reduce heat, add cream and chopped parsley and continue cooking 1-2 minutes, stirring constantly. Season to taste with salt. Carve steak diagonally across the grain into thin slices. Pour the sauce over steak and garnish with parsley. SVWu" Serves: 8-12 Cooking time: 35 minutes Soak chick peas in the cold water for 24 hours, in a cool place if weather is warm. Remove the skins by taking a handful at a time and rubbing with the palms of both hands so that the chick peas actually rub against one another. Drop back into bowl and take up another lot. Skim off the floating skins as they accumulate. (Dang, why not just leave the skins ON, this sounds like too much trouble! -KM) Drain well. Pass the skinned chick peas through food grinder twice, using fine screen. Alternatively, place in food processor container in 2 lots and process to a paste (NOW you're talking! -KM) Peel skin from boiled potatoes and mash finely with a fork. Combine with ground chick peas, add salt and a good grinding of white pepper. Blend thoroughly and keep aside. Put sliced onions in a pan with the water, cover and steam over medium heat for 10 minutes, then remove cover and leave until moisture evaporates. Turn into a bowl and cool. Add allspice, cumin, pine nuts, and currants to the onion. Blend well, then mix in tahina, and salt and pepper to taste. Take 4 pieces of unbleached calico or similar cloth, each about 50 cm (20 inches) square and scald in boiling water. Cool a little, then wring out well. Open out a square of cloth on work surface and put a quarter of the chick pea paste in the centre. Spread evenly with a spatula to a 20 cm (8 inch) square and place a quarter of the filling in the centre, spreading it a little. Bring each corner of the paste over the filling by lifting up corners of cloth. Paste should enclose filling in envelope fashion. Smooth joins to seal well. Make a single tie with each pair of diagonally opposite corners of cloth, then tie a second time. Complete another 3 topigs in the same way. Half fill a large pot with water, bring to the boil and add about 1 tablespoon salt. When briskly boiling, lower prepared topigs into pot and return to the boil. Cover and boil steadily for 12-15 minutes or until topigs float and feel firm to the touch. Lift out immediately and place on a tray, draining off water in tray. Untie and invert topigs onto platter. Leave until cool. When ready to serve, pour a little olive oil over each topig and dust lightly with cinnamon or paprika. Garnish platter with lemon wedges and parsley. To serve, cut each topig in half, then slice in thick pieces. Olive oil and lemon juice are added to individual taste. NOTE: Ready-skinned chick peas are available at some Armenian and Greek food stores. These look like split peas, but are larger and nut coloured. In a 9" pie pan, combine brown sugar, corn syrup and melted butter and spread evenly over the bottom of the pan. Arrange pecan or walnut halves over the mixture. Set aside. Make your favorite pie crust. Take the bottom crust and put it over the mixture in the pie pan. Heat oven to 425F. In a small bowl, combine the sliced apples, sugar, nutmeg, flour and cinnamon; mix well. Arrange the apple/sugar mixture over the bottom crust of the pie. Top with the top crust. Seal and flute. Cut slits in several places. Bake at 425F for 8 minutes, and then reduce heat and continue to bake at 375F for 25-35 minutes, or until golden brown. It would be wise to place pie on cookie sheet covered with foil, as it will run over. While pie is baking, prepare a glaze of 1/2 c confectioners sugar, 1 tsp vanilla, and enough milk to make into a glaze. This will be used on the top of the pie when removed from the oven and still hot. Remove pie from oven; loosen edge of pie. Cover top of pie with glaze. While still hot, carefully invert pie onto large serving plate. Serve warm or cold with whipped cream or ice cream. Combine cereal with hot milk in a 1-1/2 quart mixing bowl and let it stand about 10 minutes---or until the cereal has absorbed all of the milk. With the electric mixer on high speed, beat in the oil and eggs till completely blended. Remove the beaters. Switch to a sturdy spoon and dump in the cake mix, stirring only to moisten all of it thoroughly---but don't overmix or overbeat or the muffin texture will be heavy and tough. The batter will be a bit lumpy. Cover the bowl and let the batter stand 15 minutes while you preheat the oven to 400 F, and grease 12 muffin tin wells in Crisco, evenly. Divide batter equally between the 12 wells. If you are using cupcake tin wells, you will have 15 muffins. Bake at 400 for 20 to 25 minutes, or till golden brown. Wipe tops of each while still warm in softened butter or margarine. Grease a 9 inch round layer cake pan and line with wax paper. Combine scalded milk and butter. Sift or blend together flour, baking powder and salt. Beat 2 eggs until very light and fluffy. Gradually beat in granulated sugar and vanilla. With mixer at high speed beat eggs and sugar for 1 minute. Fold in dry ingredients and then stir in hot milk mixture. Turn into prepared pan. Bake in preheated 350F oven for 30 to 35 minutes or until cake springs back when lightly touched. Cool in pan. When almost cool, loosen edges and remove from pan. Split into two layers, sandwich together with raspberry jam and sprinkle icing sugar on top. PREHEAT OVEN TO 400F. Butter and flour an 8-inch cake pan. Spread hazelnuts on a cookie sheet and toast in oven for 5 minutes. Remove them and reduce oven to 350F. Grind nuts in a blender or food processor to a fine meal. Beat eggs and sugar together until pale yellow and creamy. Mix in flour, baking powder, salt and ground nuts. Transfer batter to prepared pan and bake 20-to-25 minutes, until edges of the cake begin to pull away from the pan. Cool on a rack and transfer to a plate. Just before serving, whip cream to soft peaks and spread it over top of cake. For the Cake: 1. Cream sugar, margarine and egg yolks together at medium speed of an electric mixer until light and fluffy. Add vanilla; beat at low speed until blended. Combine cornmeal and next 5 ingredients. With mixer on low speed, add to creamed mixture alternately with buttermilk, beginning and ending with cornmeal. Pout into a 9" round cakepan coated with cooking spray. Bake at 350F for 40 minutes or until wood pick inserted comes out clean. Cool in pan 10 minutes, remove from pan and cool on rack. Serve with Two-Berry Sauce. For the Sauce: 1. Position knife blade in food processor; add half of the berries, water, and orange juice. Process 1 minute or until smooth. Combine sugar and cornstarch in a small saucepan, stirring well. Gradually add berry puree, stirring with a wire whisk until blended. Bring to a boil over medium heat, cook 1 minute or until thickened. Add remaining berries and Chambord; heat thoroughly. Yields: 1 1/4 c. Serving information: Cake: 257 calories; fat 6. 1 gm; sodium 239 mg Sauce: 16 calories; fat . 1 gm; sodium 0 mg HEAT OIL OVER MEDIUM HEAT in a small pot, add the onions and garlic and cook, stirring, 5 minutes. Scrape mixture into a large bowl and add the salt, pepper, mace, thyme and three cheeses. Mix well, add the eggs and mix to incorporate. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in air-tight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling DEFROST THE COOKED MEAT, if necessary. Heat oil in a medium skillet or fry pan over medium heat. Add onion, garlic, oregano and coriander and cook, stirring, 5 minutes. Add the flour and mix well. Add the broth and meat and cook, stirring, until the mixture thickens and bubbles. Add the salt and pepper. Remove from the heat and scrape into a bowl. Place, uncovered, in the refrigerator to cool. Stuffing can be stored, covered, in the refrigerator for up to 5 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. Makes 6 Cups Filling Servings: 1 DEFROST VEGETABLES, if necessary. Roughly chop them into 1/4-inch pieces and set aside on a plate. Heat the oil in a large skillet over medium heat, add the onion and cook, stirring, for 5 minutes. Decrease heat to low and add the vegetables. If using uncooked ones, cover and cook for 10 minutes. If using cooked ones, cook uncovered for 5 minutes. Stir in the flour and add the milk. Cook, stirring, another 2 minutes or until mixture thickens. Add the salt and pepper. Remove the skillet from the heat, add the egg, salt, pepper and rosemary and scrape the mixture into a bowl to cool. Stuffing can be stored, covered, in the refrigerator for up to 7 days. To freeze, place 1-cup amounts of stuffing in airtight freezer bags or containers, label and place in freezer for up to 3 months. MELT THE BUTTER in a medium-size saucepan; add the heavy cream and heat through. Cook the tortellini in boiling salted water, then drain them and place them in a heated serving bowl. Pour the cream-butter mixture over them and toss thoroughly so that some of the cream is absorbed. Add 1/2 cup grated Parmesan cheese and a generous quantity of pepper, and toss again. Pass additional cheese at table. Cook tortellini in large pot of boiling salted water until barely tender, stirring occasionally to prevent sticking. Drain thoroughly. Meanwhile, bring cream to boil in heavy large saucepan. Reduce heat. Add nutmeg and simmer until slightly thickened, about 8 minutes. Return tortellini to pot. Add warm cream, Parmesan, peas and prosciutto. Simmer over low heat until tortellini are tender and sauce thickens, stirring occasionally, about 4 minutes. Season with salt and pepper. Divide among four warm bowls and serve. Combine all ingredients except potato and cover with water. Simmer for 1-1/2 hours. Drain, reserving the liquid. Add mashed potato to meat. Pour into uncooked pie shell. Sprinkle a bit of the liquid over the mixture. Cover with pie crust and crimp edges. Cook at 350F for 1/2 hour or until crust is golden. Bon appetit! Coarsely break taco shells. In 2-quart bowl, mix ground beef and onion; cover bowl with waxed paper. Cook at high (100%) 4-5 minutes, stirring and breaking up meat into small pieces every 2 minutes. Tilt bowl; skim and discard excess fat. Stir in tomato sauce, water, and chili powder. Cover and cook at high 4 minutes or until meat mixture thickens, stirring after 2 minutes. Stir in undrained green chilies and shredded cheese. In shallow 1 1/2-quart casserole, place 3/4 of the coarsely broken tacos. Top with meat mixture; cover with casserole lid or large plate. Cook at medium-high (70%) 12 to 14 minutes until meat mixture is hot. Let stand, still covered, 5 minutes. Sprinkle with remaining tacos. Brown meat; drain. Stir in tomatoes, cumin and salt; cover and simmer 5 minutes. Cover bottom and sides of 12" pizza pan with tortillas, overlapping attractively. Spread with Pace Thick & Chunky Salsa; top with meat mixture. Bake at 350'F. oven 20 minutes. Sprinkle with cheese. Arrange lettuce, tomato and avacado over top. Cut into wedges using scissors or small knife and serve with additional Pace Thick & Chunky Salsa. Preheat oven at 425 deg. Combine flour, baking powder, salt, milk and oil in bowl. Stir until mixture cleans sides of bowl. Press into a ball. Knead in bowl 10 times. Roll on lightly floured board to a 13-inch circle. Place on pizza pan or baking sheet. Turn up edge and pinch. Bake for 5 minutes. Prepare ground beef using recommendations from your seasoning mix. Spread beans over the crust. Top with meat mixture. Sprinkle cheese on. Bake 2 mins. longer. Top pizza with taco sauce, chiles, onion, tomato and shredded lettuce. Recipe says, "Serves eight" Na. !! P. With the concern with salt free, recommend making taco seasoning mix to taste. A couple of recent msgs have addressed this thought. Waffles: Preheat waffle maker. Place all ingredients into Osterizer- blender container. Cover;process at a medium speed until dry ingredients are moistened. Do not over blend. Pour 1/2 cup batter over center of grids. Close waffle maker. Bake until golden,about 2 minutes. Yield:4 waffles. Meat Sauce: Prepare mix according to package directions. Place 1/4 cup sauce on each waffle. Add toppings. Toppings: On each waffle,top meat sauce with 2 tbsp. cheese,1/4 cup lettuce and 2 tbsp. tomato. Garnish with 1 tbsp. sour cream and olives. Serve immediately. _tooltips_class32 CMiniFrameWnd Cream the butter until light and fluffy, then gradually add the sugar. Continuing to beat, add the eggs one at a time, beating well, on medium speed, after each addition. Gradually add the orange juice and rind. Meanwhile, sift the flour with the baking powder and salt and gradually add to the batter. Add the walnuts last, blend another minute on medium high speed, and pour into a greased and lightly floured 8-inch tube pan. Bake in a moderate oven (350 F) for 25 to 30 minutes until the color is a light chestnut and the cake springs back to the touch. (Watch carefully because this cake bakes quickly. ) Turn onto a wire rack, round side up. Dust with confectioners' sugar and cool thoroughly before slicing. PASTRY PASTRY: In mixing bowl combine flour and salt; with pastry blender, or two knives, cut in margarine until mixture resembles coarse meal. Add yogurt and mix thoroughly. Form dough into 2 equal balls; wrap in plastic wrap and refrigerate for at least 1 hour. FILLING: In small nonstick skillet heat oil over medium-high heat; add onion and garlic and cook, stirring frequently, until onion is golden. Transfer to large bowl and add remaining ingredients for filling; stir to combine. PREPARE PIE: Preheat oven to 425. Roll each ball of dough between 2 sheets of wax paper, forming two 9-inch circles; fit one circle into an 8 inch pie pan and add filling. Place second circle over filling and fold edges under. If desired, flute edges. Gently pierce dough to allow steam to escape; brush pastry with beaten egg and bake until top crust is golden brown, 25 to 30 minutes. Tourtiere or pork pie is a regional French-Canadian dish usually served at Christmas, This recipe makes two pies, each pie makes 8 servings. There are many recipes for this pie, and this is called "Toochie" pie. In a saucepan, combine the ground pork, water, nutmeg, allspice, salt, pepper and onion. Cook over moderate heat for 30 minutes, stirring often to prevent sticking. Remove from heat; add the mashed potatoes; and mix well. Cool. Fill two pastry-lined plates;adjust top crusts, slashing pastry to allow for the steam to escape as the pies bake. Bake in a hot oven, 425 degrees F. , For 40 minutes. Serve hot or cold. _SysListView32 _SysTreeView32 Servings: 6 Line a 9-inch pie plate with pastry. Heat butter in frying pan and saute onion until soft but not browned. Add potatoes, fish, salt, pepper, milk and cream; mix gently so as not to break up the pieces of fish. Arrange mixture evenly in the pastry shell. Gently stir in water; it should come halfway up the fish mixture. Cover with top crust, trim, crimping edge to seal. Cut a small hole in the centre. Brush pastry with the beaten egg and milk. Bake in a preheated 375 deg F oven to 45 to 50 minutes or until crust is browned. _msctls_progress32 _SysHeader32 This is considered Quebec style, using rolled oats instead of potatoes to thicken the filling shows a Scottish influence. Servings: 6 In a large, heavy frying pan, combine pork with cold water and heat to boiling point. Add onion, celery, pepper, bay leaf, savoury, rosemary, nutmeg and cinnamon. Cook, covered, over medium-low heat for 1 1/2 hours, adding more water if mixture dries out. Halfway through cooking time, season with salt to taste. Stir in rolled oats and cook, stirring, for 1 to 2 minutes. Remove bay leaf. Meanwhile, line a 9-inch pie plate with pastry. When meat mixture is lukewarm, spoon into pie shell and cover with remaining pastry. Trim pastry, seal edges and cut steam vents in top crust. Decorate with pastry cutouts as desired. Bake in preheated 425 deg F oven for 15 minutes, then reduce heat to 375 deg F and bake another 25 minutes or until crust is golden. _CCheckListBox Mustard loses potency if heated therefore the traditional recipe calls for COLD water. Mix mustard powder and cold water in proportions to make a smooth paste but only enough for current use. Let stand for at least 10 minutes before serving to allow the enzymes to develop. Serve: with beef, ham, cheese and sausages. RICHED32.DLL CBitmapButton CDialog Traditional Maryland Oyster Stew oysters just begin to curl. Add milk, margarine or butter, salt and pepper. Heat slowly until hot; do not boil. For an extra "zip" sprinkle seafood seasoning on each serving. Makes about 6 cups stew. _Helv MS Sans Serif CPropertySheet CPropertyPage Preheat oven to 350 degrees. Place dates in small bowl. Sprinkle with baking soda; add hot water. Let stand 5 to 10 minutes to plump dates. In large mixing bowl, cream sugar and butter or margarine together. Add eggs. Beat well again. Sift flour, salt and cocoa together. Add dry ingredients to sugar-butter mixture in small amounts, alternating with date mixture. Add vanilla and mix well. Fold in 1/2 cup of chocolate chips. Pour into greased and floured 9 x 13 x 2" baking pan. Sprinkle remaining chocolate chips and chopped nuts over top. Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cut cake lengthwise into 4 equal layers. Spread chocolate ice cream on 2 layers; spread raspberry sherbet on remaining 2 layers. Stack layers on serving platter, beginning with chocolate and alternating sherbet; freeze several hours or overnight. Fold almond extract into whipped cream. Frost sides of cake with whipped cream; decorate top and bottom edges of cake with whipped cream piped through decorator tube. Return to freezer until cream is firm, at least 1 hour. HEAT FAT IN LARGE SAUTE PAN or Dutch oven with lid. Liberally salt and pepper both sides of meat and brown in hot fat on both sides until colored a deep mahogany. Add carrots and potatoes and sprinkle with rosemary, salt and pepper. Add onion slices and water. Reduce heat to simmer. Cook, covered, 30 minutes. Check for doneness by cutting into thickest part of roast. It usually takes 35 to 45 minutes for medium rare. Don't overcook. Remember that meat continues to cook a little after it is removed from stove. Arrange meat and vegetables on platter and serve hot. If you wish, you may sprinkle 3 tablespoons flour over pan drippings, place pan back over medium heat and cook, stirring constantly, until thick and smooth. Slowly add 2 cups water, stirring. Season to taste with salt and pepper. When thickened, transfer gravy to bowl and serve with roast and vegetables. Each of the three grain combinations can be formed using timbales or other molds, or by the quenelle method using two large tablespoons. COUSCOUS, RICE AND QUINOA: Heat all couscous ingredients in a double boiler until warmed through. Pack mixture into 6 small timbale molds (or scoop mixture in a tablespoon, round a second tablespoon over the mixture and press spoons together). Unmold mixture and set aside. Repeat procedure with basmati rice ingredients; set aside. Repeat with quinoa ingredients; set aside. COULIS: Grill, broil or roast corn in their husks for 10 to 12 minutes, until corn is cooked. Discard husks and remove kernels from cobs. In a food processor blend kernels with enough water to produce a sauce. Pass mixture through a fine strainer, and season the liquid with salt and pepper. TO SERVE: Pour coulis on 6 plates and place one serving of each grain on each plate. Garnish couscous with fried sage leaves; garnish basmati rice with fried zucchini. NOTES: To make tomato concasse, peel, seed and dice tomatoes and toss with olive oil, salt and pepper. To make shiitake duxelles, finely mince mushrooms and saute in oil with a pinch of minced shallot or onion. To fry sage leaves and zucchini for the garnishes, heat 3/4 inch of oil in a pan to 350 F (a drop of water should ripple and pop on surface of the oil); fry sage leaves for 1 minute, remove to a paper towel and drain. Repeat with finely julienned zucchini, frying just until golden. Preheat oven to 350 degrees. Grease and flour two 9" round cake pans. To prepare the cake, in a medium bowl, combine the flour, cocoa, baking soda and salt. In a large bowl, with electric mixer on medium, beat butter and sugar until light and fluffy, about 10 minutes. Add eggs, one at a time, beating well after each addition. Add vanilla. With mixer on low, alternately beat in flour mixture and water. Pour batter into pans. Bake for 30 - 35 minutes until toothpick inserted in center comes out clean. Cool in pans for 10 minutes. Remove from pans: cool on rack. Using a sharp knife, split each layer in half horizontally. Spread 3 layers with the preserves. To prepare the butter cream filling, beat butter until light and fluffy Alternately beat in sugar, cocoa and milk. Add vanilla. Spread 1/3 of the butter cream over each layer with apricot preserves. Stack layers, ending with the plain layer. To prepare the glaze, in a small saucepan, mix sugar, cocoa, heavy cream and water. Cook over low heat, stirring, until smooth. Bring to a boil: Boil for 1 minute. Cool slightly. Place cake on rack over wax paper. Pour glaze over the cake, spread- ing to evenly coat. Chill 30 minutes or until set. Garnish with whipped cream piped around the top edge and spot the chopped pistashios around the top of the whipped cream. eString OLEAUT32.DLL SysAllocStringByteLen VariantCopy VariantClear VariantChangeType SysAllocStringLen SysStringLen SysReAllocStringLen SysAllocString SysStrin Rub ribs with garlic. Sprinkle with salt and pepper. Arrange onion in large baking pan. Place ribs on top. Add 1/4 cup water to pan. Cover with foil. Bake in 350-degrre F. oven 1/2 hour. Combine remainig ingredients. Spoon over ribs. Bake, uncovered, one hour longer. Serves 4 erbMenuA OLEDLG.DLL OleUIBusyA OleUIChangeIconA OleUIChangeSourceA OleUIConvertA OleUIEditLinksA OleUIInsertObjectA OleUIObjectPropertiesA OleUIPasteSpecialA OleUIUpdateLinksA ReadFmtUserTypeStg Servings: 2 pounds DIRECTIONS: In saucepan, mix sugar, molasses, hot water, butter and salt. Stir over low heat until a small amount of the mixture forms a soft ball when dropped in cold water (240-F). Remove from heat; add chocolate; do not stir. Cool to 150 F, and stir until chocolate is well blended. Add 2 cups nuts and coconut. Pour into buttered 8x8x2" pan, and press in 1/2 cup nuts. Let stand in cool place several hours before cutting in squares. connectObject OleRegEnumVerbs OleUnini Preparation: Put cream, butter and grated chocolate into a pan. The chocolate need not be grated fine. The cream can be replaced by skimming the top off raw milk poured into a wide basin and allowed to settle. Melt butter, chocolate, and cream in a double boiler, stirring to mix well. When melted, remove the double boiler from the fire, leaving the hot water in the bottom pan to keep it warm. Sift the powdered sugar in slowly, so that it will not form lumps, stirring constantly. Let stand 24 hr. in a cool place. (In winter, 12 hr. in a cold room will do. ) At the end of this time, cut a piece of this chocolate about the size of a small nut, using a knife or spoon. Roll it into a ball in the palm of the hand until the outside of the bonbon begins to melt a little. Then roll it in grated or granulated chocolate, which will stick to it perfectly. Let stand 2 hr. before serving, but in a place that is not too cold, because these truffles are better when they are a little soft. Instead of rolling them into balls, you can also shape them to look more like truffles. Contents windows DragMinDist DragDelay Slowly melt the chocolate in the water, bring to a gentle boil, remove from the fire, and add the yolks, beating with a spatula, then replace on a low fire to poach the eggs in the chocolate. Do not stop beating. Remove from the fire and add the butter and the praline paste. Let cool, beating from time to time (this cooling takes a rather long time). When the mixture begins to solidify, take some with a spoon, place it in some grated chocolate (prepared in advance), and shape to resemble real truffles. These truffles keep a week. To keep a longer time, substitute vegetable shortening for the butter. 9A u7 Dice onion; saute in heavy Dutch oven. Dice garlic and add when onions are clear. Stir for 30 seconds; add ground beef, green chilis, jalapeno peppers, tomatoes, tomato paste, chili powder, cumin, vinegar, brown sugar, oil and drained beans. Simmer for 1 1/2 to 2 hours (DO NOT BOIL). Adjust seasoning with salt and pepper to taste. Garnish with cheese and green onion. Serve with corn chips. u*9|$ In a medium bowl, beat cheese with lemon juice, herbs, and pepper; stir in crab. Break tough ends off asparagus. Blanch in 1 inch of boiling water in a large skillet with a lid, or steam standing upright in a couple of inches of water in a tall, narrow pot, until crisp-tender, 2 to 5 minutes, depending on thickness of stems. Plunge into an ice-water bath for 1 minute; then pat dry. Trim asparagus to abut 5 inches; from the trimmings, cut as many 1/4-inch rounds as you have tulip petals. Save extra ends for salads. Fill each tulip petal with about 1/2 a rounded teaspoon of crab mixture and garnish with an asparagus round. (If your petals are large and asparagus thin, you can use 3 rounds to garnish each filled petal. ) Arrange asparagus in a fan on a serving platter and place tulip petals alternately (or create your own pattern). Chop the tuna finely. Mix with the water, salt and pepper and garlic powder. Form into 4 patties. Pack well and coat with oil. Grill 4 inches from a hot fire for 3 to 4 minutes per side, until lightly browned on both sides but still pink in the center. For the last 2 minutes of grilling, place the buns, cut sides down, on the grill to toast the interior surfaces lightly. Serve the burgers on the toasted buns. Per serving: 305 calories, 20 g carbohydrates, 12 g fat, 70 mg cholesterol, 670 mg sodium. Whisk ingredients in small bowl. Pour marinade over fish and turn to coat. Cover and let marinade for 30 min. at room temperature, or 1 hr. in the refrigerator, turning fish over once or twice and spooning marinade over. Preheat broiler. Broil fish 4 in. from heat source until glazed and golden, basting twice with marinade, approx. 3 min. Carefully turn fish over. Broil until glazed and just cooked. Transfer to plate and spoon juice over top. Preheat oven to 400 degrees. Filling: Sift together the flour, baking powder and salt, then add the shortening or oil and cut it in until mixture is like a coarse meal. Add the milk all at once and stir until it forms a soft ball. Turn the dough out on a floured board and knead lightly 20-25 times. Roll the dough out until it is 1/8 to 1/4 inch thick. Cut into 4-inch squares or rounds and place about 2 1/2 T. filling in the center of each. Fold each square or round over and seal (a little water to moisten helps here). Place on ungreased cookie sheet and bake 15 minutes at 400 degrees, or until turnovers are light brown at the edges. Serve hot, with some of that turkey noodle soup and turkey chef salad . Serves 5-6 people. Tips and Variations: I prefer a milder cheese (such as Jack or Mozzarrella) to a stronger-flavored cheese (such as Cheddar). The latter tends to overwhelm, while the former does a nice job of taking a back seat to the other flavors present in the filling. Otherwise, use your imagination! Try various appropriate herbs (sage, rosemary or tarragon go well with the poultry) in either the filling or the dough. 1/4 cup of some other vegetable can be added (sugar snap peas are marvelous, and mushrooms do well, too). Try adding 1/4 t. each smoke flavoring and/or dry mustard to the dough. And those of you who save this recipe can take it from there; it's extremely versatile. Preheat oven to 400 degrees F. In a large saucepan, saute onion, pepper and celery in 4 T butter. Stir in soup and milk, and cook over low heat 10 to 12 minutes. Add mushrooms, salt, pimiento stuffed olives, and tuna. Pour into a 2-quart casserole. Melt 4 T butter; stir in corn flakes and almonds. Spread on top of casserole. Bake, uncovered, 25 minutes "In 1966 a chocolate cake called the Tunnel of Fudge Cake, made with a boxed frosting mix, won the Pillsbury BAKE-OFF Contest. Although the frosting mix was discontinued, Pillsbury continued to receive so many requests for the cake that the company developed a scratch recipe to simulate the original. Here it is:" 1. Preheat oven to 350 degrees. Grease a 12-cup bundt pan or 10" angel food tube pan. Dust with flour; tap out excess. In a large bowl, beat together butter and sugar with an electric mixer on medium speed until light and fluffly, 1 to 2 minutes. Add eggs, one at a time, beating well after each addition. Gradually add 2 cups powdered sugar, beating until well blended. By hand, stir in flour, 3/4 cup cocoa, and nuts; mix until well blended. Spoon batter into prepared pan and spread evenly. Bake 58 to 62 minutes. Since this cake has a soft tunnel of fudge, ordinary doneness test cannot be used. Accurate oven temperature and baking time are critical. Let cake cool upright in pan on a rack for 1 hour; then invert onto serving plate and let cool completely. To make glaze, in a small bowl, combine remaining 3/4 cup powdered sugar, remaining 1/4 cup cocoa, and milk. Mix until well blended. Spoon glaze over top of cool cake, allowing some to run down sides. Store cake tightly covered. ** Nuts are essential for the success of this recipe. In medium bowl, combine all ingredients; toss with a fork until well blended. Use as sandwich filling. Makes 6 sandwiches. REMOVE THE MEAT FROM THE TURKEY CARCASS and reserve. You'll need about 1 pound of meat for dinner. Break up the carcass, wrap it in cheesecloth with bay leaves and peppercorns and set aside. Melt the butter in a large pot, add carrot, celery and onion and cook over medium heat, stirring occasionally, 5 minutes. Stir in the flour, then slowly add the water and broth. Add the carcass, cover and bring to a boil. Remove cover and cook 45 minutes. Remove and discard the carcass. Add potato and cook 10 minutes. Place the turkey and salt in the pot and cook 10 minutes more. Meanwhile, in a saucepan, combine the vinegar and sugar. Let cook until there is no liquid left and the sugar begins to turn dark golden brown. Immediately add the cranberries. Lower heat, cover and let cook 5 minutes, or until the cranberries compote. Pour into a serving bowl. When it's time for dinner, strain the soup into a tureen. Decorate each soup bowl with a mixture of diced vegetables, potato and turkey. Ladle the soup at the table and pass the cranberry compote and sour cream. QCS,QCS,DW,QCS QCS,DW QCS,DW DW,DW DW,DW,DW,DW,DW,DW DW,DW DW,DW DW,DW DW,DW QCS,QCS,DW,QCS DW,DW,DW,DW,DW,DW commdlg_FindReplace CNetscapeCntrItem commdlg_FindReplace StringFileInfo\040904E4\MIMEType StringFileInfo\040904E4\FileExtents StringFileInfo\040904E4\FileOpenName StringFileInfo\040904E4\ProductName Combine all the ingredients in a saucepan. Simmer for 10 to 15 minutes, or until the flavors are blended. Spoon the mixture over hamburger buns. One Serving (buns not included) = Calories: 176 Carbohydrates: 12 Protein: 23 Fat: 4 Sodium: 220 Potassium: 767 Cholesterol: 54 Exchange Value: 3 Lean Meat Exchanges + 2 Vegetable Exchanges (buns not included) USE FOR BASTING A TURKEY IN THE MICROWAVE OVEN Microwave on HIGH (100%) for 45 seconds. Use this mixture to paint the turkey to be baked in a microwave oven. Directions for baking a turkey in the microwave oven is found in the recipe for Microwave Turkey. With your hands, mix the ground turkey with the ketchup, grated onion, steak sauce and bread crumbs. Form into 4 patties, 3/4 to 1 inch thick. Do not pack too tightly. Grill or broil until browned and cooked through, about 6 to 8 minutes per side. For the last 2 minutes of grilling, place the buns, cut sides down, on the grill to toast the interior surfaces lightly. Serve the burgers on the toasted buns. Per serving: 335 calories, 25 g carbohydrate, 8 g fat, 85 mg cholesterol, 450 mg sodium. Soak the beans overnight in cold clean water. First thing in the morning, drain the beans and pick out any bad ones. Replace the water with fresh and put the beans on medium high heat. After the beans have come to a boil add 1/2 cup of Chili Powder and 1 T cumin, and a dash of salt, use very little salt. Reduce the heat to low and let the beans cook for the rest of tha day, stirring occasionally. Take the ground turkey and fry it in about 3 T of corn oil in a wide frying pan. After the meat is about half done, add 1/4 cup chili powder and the remaining 1 t cumin. Stir this until it's completely mixed, about 5 minutes longer and remove from heat. Combine the remaining ingredients, paste, oregano, cocoa, and cayenne into the pot with the beans, stir in the meat from the frying pan. Let the mixture simmer for 2-3 hours. Be warned, if you sample this before it's done, it may taste bland. Be real careful about adding more spice. The spices blend after the second to third hour of simmering. Turkey broth, recipe follows Make turkey broth; set aside. In 5-quart dutch oven or heavy kettle, saute bacon until crisp; remove and reserve. In bacon fat, saute onion, stirring until golden, about 5 minutes. Add potato and turkey broth. Bring to boiling; simmer over low heat, covered, about 30 minutes, or just until potatoes are tender but not mushy. Meanwhile, in medium saucepan, combine corn, butter, salt, pepper, turkey and milk. Simmer, coverd and stirring occasionally, 5 minutes. Add to potato mixture, along with the half-and-half. Cook, stirring occasionally, until hot, do not boil. Turn into warm soup tureen; sprinkle with reserved bacon and chopped parsley. Serve with crackers, if desired. Makes 10 servings. ~=>Turkey Broth carcass from turkey 3 cups water 3 sprigs parsley 3 celery tops 2 carrots, pared and halved 2 onions, halved 1 tsp salt 1/2 bay leaf 10 black peppercorns Break up the turkey carcass. Place in a 6-quart kettle with the remaining ingredients. Bring to boiling; simmer over low heat, covered, 2 hours. Strain. Return to kettle; bring back to boiling; boil gently, uncovered, to reduce to 2 cups. Refrigerate if not using immediately. D$ PQ D$0QW Pour off all turkey fat from roasting pan into a glass measuring cup. Measure and return 1/4 cup to pan. Sprinkle flour into fat; cook and stir 2 or 3 minutes over low heat. Add water and 2 cups of the reserved turkey stock. Cook, stirring and scraping up browned bits in pan with wooden spoon, until gravy thickens and bubbles 2 minutes. Strain gravy into saucepan; add chopped giblets and reserved liver. Taste; season with salt and pepper if needed. * See Sowest 2 for recipe. ** Turkey breasts should be boneless, skinless, (about 1 lb each) cut ~------------------------------------------------------------------------- Prepare Jalapeno Cream Sauce and set aside. Flatten each turkey breast slice to 1/4 inch thickness between to sheets of waxed paper or plastic wrap. Mix flour, salt, and pepper. Coat turkey with the flour mixture. Heat margarine in 10-inch skillet until melted. Cook turkey in margarine, turning once, until done, about 8 minutes. Serve with Jalapeno Cream Sauce. SVWUu your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc. ) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally In a large nonstick skillet, melt margarine; add mushrooms, broc- coli, carrots, and scallions. Cook, stirring frequently, 2-3 minutes until just tender. Add turkey; stir to combine. Sprinkle flour, dry mustard, and thyme over vegetables; cook 1 minute. Whisk in broth; bring to a boil. Reduce heat to low and simmer 4-5 minutes, until liquid thickens. Preheat oven to 350F. In a medium bowl, combine milk, egg white, Dijon mustard, and baking mix; mix until batter is thoroughly com- bined. Spray an 8" pie plate with nonstick spray. Spoon turkey mixture into plate, spreading evenly. Spread batter evenly over turkey. Bake 15-20 minutes, or until golden. Each serving provides: 1/2 Fat, 2 protein, 2 vegetables, 1 bread, 20 optional calories. Per serving: 256 calories c="internal-edit-form-element"> src="internal-edit-unsupported-tag" alt="<%s" src="internal-edit-unsupported-end-tag" alt=" align=absbotom border=0 src= Preheat oven to 350 degrees. Lightly grease a 2-quart casserole dish. Make filling: Cook broccoli as package label directs; drain. Meanwhile, combine gravy with onion, celery, marjoram, and salt; bring to boil, stirring. Remove from heat. Add broccoli and turkey, mixing well; cover, and keep warm. make Potato Crust: Prepare potatoes as the package label directs, using amount of liquid specified on package; include salt, onion, and butter. Add pimiento and egg, beating with fork until well combined. OLSPAN="%d" ROWSPAN="%d" NOWRAP WIDTH="%ld%%" WIDTH="%ld" HEIGHT="%ld%%" HEIGHT="%ld" BGCOLOR="#%06lX" colspan rowspan nowrap width height bgcolor Woops -- we're currently pointing to 0x%08x ALIGN=right> <%s %s ALIGN=%s> COMPACT START=%d TYPE=I TYPE=i TYPE=A TYPE=a TYPE=CIRCLE TYPE=SQUARE TYPE=DISC compact start FACE=" COLOR="#%06lX"> SIZE= Servings: 12 Combine giblets, neck, and wing tips with water in a large saucepan; add remaining ingredients. Bring to boil, then lower heat and simmer for about 15 minutes, or until liver is tender. Remove liver and continue to simmer mixture for about 1 hour, or until remaining giblets are tender. Strain mixture; remove and chop giblets and liver for gravy. Reserve stock. Posted by Michael Orchekowski. Courtesy of Fred Peters. NAME=%s ALT=%s HSPACE=%ld VSPACE=%ld BORDER=%ld TURKEY COOKED IN THE MICROWAVE REMAINS TASTY LONGER THEN OVEN First stuff the turkey with your favorite stuffing mix. Then paint the turkey with the prepared turkey basting agent (see index). Gently place the stuffed and painted bird in the flour dusted roasting bag and place into a glass microwave roasting pan. Enter the weight of the turkey on your microwave computer. For example, a 12 lb, 8 oz bird will cook in the microwave oven 115-121 minutes at 70% power. Standing time will be 57-60 minutes. Dividing the time into fourths, the bird will cook at 70% power for about 29 minutes on its breast side; turn the dish and cook another 29 minutes. Now carefully turn the bird upside down (there will be a lot of juices in the bag, so be extra careful). With the bird breast side up, cook another 29 minutes at 70% power. (see part 2 for more) sphrase Extension: Security/Remote-Passphrase commdlg_FindReplace %s (%s) MIICKTCCAZYCBQJBAAABMA0G (Continued from part 1) Turn the roasting pan around again to cook for the remaining 29 minutes at 70% power. Carefully remove bird from roasting bag, saving the juices for the gravy. Remove the stuffing at this point and place in a covered dish to keep warm. Cover the bird loosely with a tent of tin foil and leave alone for 1 hour to let the bird finish cooking. Carve and serve. Refrigerate any leftovers in a plastic sack or a Tupperware container. The meat will remain moist and juicy for several days. If your bird is smaller or larger than the example given and you do not have a meat microwave computer, adjust the times accordingly. This seems like a lot of work but it really is worth the effort. MIICIzCCAZACBQJBAAAWMA0GCSqGSIb3DQEBAgUAMFwxCzAJBgNVBAYTAlVTMSAwHgYDVQQKExdSU0EgRGF0YSBTZWN1cml0eSwgSW5jLjErMCkGA1UECxMiQ29tbWVyY2lhbCBDZXJ0aWZpY2F0aW9uIEF1dGhvcml0eTAeFw05NDExMDQxODU4MzRaFw05OTExMDMxODU4MzRaMFwxCzAJBgNVBAYTAlVTMSAwHgYDVQQKExdSU0EgRGF0YSBTZWN1cml0eSwgSW5jLjErMCkGA1UECxMiQ29tbWVy Combine mushrooms, onion, celery, carrots, garlic and margarine in a 2 quart casserole; microwave, uncovered at HIGH for 6 to 7 minutes, stirring after 3 minutes. Add flour, salt, thyme, and marjoram; stir well. Add milk and next three ingredients, stirring well. Microwave, uncovered at HIGH 6 to 9 minutes or until slightly thickened, stirring every 2 minutes. Yields about 5 cups. Posted by Michael Grosz. Courtesy of Fred Peters. L$8Pj SAUTE ONION IN BUTTER until softened. Add the bay leaf, thyme, stock, tomatoes and salt and pepper to taste. Simmer 20 minutes. Add turkey and simmer 5-to-10 minutes. Remove bay leaf and serve, garnished with additional minced thyme if desired. your favorite casserole topping (cheese croutons, those "dreaded" crunchy onions, etc. ) Heat soup (do not dilute) together with seasonings. In a 2 quart casserole, lightly oiled, layer the meat first, then the broccoli, the soup mixture, and the cheese. Cover and bake for 45-60 minutes at 350F. When casserole starts to bubble, add the topping (generally WUVPQ Heat oil in a large heavy-bottomed soup pot and add onion and garlic. Saute for a couple of minutes and then add the other vegetables, dill seeds, salt and pepper. Cook, stirring, for another minute, then add water or stock. Bring to a boil, cover, reduce heat and cook for 1 hour. Remove 2 cups from pot and puree in a blender or put through a food mill. Return to soup pot. Correct seasonings. Serve, topping each bowl with a spoonful of yogurt. Put one whole orange in a small saucepan, cover with water and simmer for 2 hours. Pour away the water and leave to cool. Preheat the oven to 180 C/350 F/Gas 4. Grease a 23 cm/9in shallow cake tin and line with greaseproof (waxed) paper. Chop the cooked orange roughly, discard the pips and liquidize, including the skin. Mix together the ground almonds, sugar, baking powder and almond extract in a bowl. Beat the eggs with a fork, beat in the liquidized orange, then pour into the bowl containing the other ingredients and mix well. Pour this mixture into the prepared tin and sprinkle the top with pine kernals. Bake in the middle of the oven for 35 minutes, or until a skewer comes out clean. Leave to cool slightly, then turn out on to a wire rack. Just before serving, peel off the paper and sprinkle the top of the cake with a little icing sugar. Serve in wedges with slices of orange and fresh tayberries or loganberries. Method: Place Oyster Crackers in a large mixing bowl. In small sauce pan boil Chicken Bouillon in water. Add other ingredients to sauce pan and simmer for a few minutes. Pour about 1/4 of the liquid over the Oyster Crackers. Repeat. Place Oyster Crackers in a microwave safe bowl. Cook in microwave oven on high for 3 minutes. Remove from oven and stir. Cook in microwave oven for another 3 minutes. Allow to sit for 5 minutes before serving. THANKS for responding . PREHEAT OVEN TO 350F with rack in center. Generously grease 12-cup-capacity bundt pan. Lightly dust with flour, tapping pan over sink to remove excess flour. Combine molasses and baking soda; set aside. Use mixer to cream butter and sugar. Add eggs, 1 at a time, beating well after each addition. Add reserved molasses mixture. Mix until combined. Combine flour and salt. Add alternately with milk until combined and smooth. Transfer to prepared pan. Bake until toothpick inserted into center comes out clean, about 50 minutes. Set pan on cooling rack; let cool 15 minutes. Gently invert pan and remove cake. Let rest at least 45 minutes before serving. Serve warm. Can be made a day ahead and kept at room temperature, well-covered, or frozen up to 3 months, wrapped airtight. To serve, reheat cake (thaw in wrapping first, if frozen), wrapped in foil in 350F oven until warmed through, about 15 minutes (or alternately, in microwave oven on medium power until just warmed through, not hot). Sift confectioners' sugar over cake. X-Mozilla-Status: %04x X-UIDL: Content-Length: %d X-Mozilla-Status X-UIDL Content-Length mailbox:%s?compress-folder mailbox:?compress-folder From pop3:// ?uidl= mailbox:?empty-trash Mail: Emptying trash... X-Mozilla-Status X-UIDL *%s %s mailbox:?deliver-queued X-Mozilla-Status: %04x Unknown error! PREHEAT OVEN TO 350F. Peel and quarter fresh turnips. Do not bother to defrost frozen ones. Combine all ingredients in a baking dish with a cover. Cover and place in the oven for 35 minutes. Remove from oven, transfer contents of the baking dish to a food processor and puree until smooth. Spoon the puree into a serving dish. Serve immediately. Reply-To Subject Newsgroups Followup-To Message-ID References poster poster mailto: newsgrou Slice the turnip into finger-shaped pieces, 1 1/2 inches long and 1/2 inch wide. Cut the scallion into 1 1/2-inch lengths, then slice fine lengthwise. Repeat the same process for the ginger and garlic. Place these ingredients in a bowl, sprinkle with 1 tablespoon of the salt, mix well and leave, covered, overnight. Mix 2 cups water with 1 tablespoon of the salt and the sugar in a separate bowl. Let this mixture stand overnight, then pour it over the kimchi. Keep at room temperature for 24 hours. Transfer to jars and refrigerate. It will keep for at least 1 week. From: The Korean Cookbook, By Judy Hyun. about:blank unknown illegal URL method '%s' NS_HISTORY_LIMIT about:editfilenew file:///Untitled Global-history-file about: javascript: livescript: mailbox: mailto: mocha: news: pop3: snews: view-source: ?long text/html  URL: onreset onsubmit Mix cake according to directions. Pour half batter into 9 x 13" pan. Bake at 350 for 20 minutes. Melt milk, margarine, and caramels together. Pour over hot cake. Add pecans and chocolate chips on top of carmel mixture. Pour rest of batter over cake. Bake for 20 minutes, or until a toothpick inserted in the top layer comes out clean. mailto: telnet: tn3270: rlogin: Unknown Document Type internal-external-reconnect: Netscape Bookmark \Netscape Wa Stir yeast in 1/4 cup warm water, let stand until creamy. Add remaining water and Biga to yeast mix. Add flour and salt, mixing until dough binds well. Knead well, making sure to use enough flour to prevent sticking. Place in lightly oiled bowl. cover and let rise until tripled in bulk, about 3 hours. Do not punch down. To shape, use a generous amount of flour on work surface and hands. dust dough with flour and cut in half. Flatten out and tightly roll lengthwise into a log shape. Flatten out the log and roll tightly from top to bottowm Shape each piece into a ball by slowly stretching top layer from top to bottom (seamside). Place on baking sheet covered with parchment paper, seamside down. Cover with damp towel and let rise until double in bulk, about one hour. 450 oven, bake until deep golden brown and hollow sounding when tapped on the bottom, about 40 minutes. BIGA: Stir yeast into 1/4 cup warm water and let stand about 10 minutes. Add remaining ingredients and mix with a wooden spoon 3-4 minutes. The result will be a loose, sticky dough. Place in a lightly oiled bowl, cover with plastic wrap and let stand at even room temperature for 2 days. Afterwards, keep refrigerated. The dough will keep for approximately 2 weeks. Bring to room temperature before using. Tip: Place a pan of hot water on oven bottom for first 15 minutes of baking. Cook suagr, butter, cocoa and milk to rolling boil; boil 30 seconds. Remove from heat; add vanilla, peanut butter, coconut and nuts. Pour over rolled oats; stir well. Drop by teaspoons on waxed paper; cool. Yield: 2 dozen. Melt butter in a large skillet. Add onion, celery and garlic and cook over medium heat until onion is limp. Combine all of the dry ingredients and add to the onion mixture, stirring over low heat until blended. Slowly add beef stock and cream and stir until smooth. Add catsup. Cook for 2 minutes then add chicken and heat to boiling point. Let stand 1 hour then reheat. Note: This curry is best if made a day ahead and reheated. Colorado Cache Cookbook (1978) From the collection of Jim Vorheis Stir sugar into syrup, water and salt until dissolved; boil to medium ball stage or 240-degrees. Slowly pour 1/3 of mixture over egg whites, beating constantly. Cook remaining syrup to very hard ball stage or 265 degrees. Beat syrup into candy mixture. Continue beating until mixture holds its shape; stir in vanilla. Drop from teaspoon onto greased cookie sheet; swirl each piece to a peak. In a large mixing bowl, add cheddar cheese and roquefort. Add pressed garlic, 1/2 cup of the Coca-Cola, and remaining ingredients. Beat with an electric mixer on low speed until blended. Gradually add the remaining Coca-Cola, then beat on high speed until the mixture is fairly smooth, light and fluffy. Pack into a covered container. Chill. Refrigerate overnight. Keeps very well for a week or more. Makes about 3 cups. @$VWU Grease pyrex square or rectangular casserole with butter. Cut 8 Twinkies in thirds, LENGTHWISE, and put one layer on the bottom of the casserole. Beat egg whites, with the cream of tartar and sugar, adding vanilla. Melt chocolate chips in the top of a double boiler. Add egg yolks to chocolate, slowly, continuing to stir over boiling water. Fold chocolate into egg whites. Spread over Twinkies, then sprinkle with about half of the nuts. Layer on more twinkies, more chocolate, more nuts. Continue layering. Top with whipped cream and a single whole Twinkie. Chill and serve. 9l$$t Grease a 8" x 8" pan. Microwave the chips and condensed milk, uncovered, in a 2 quart bowl, on high, for 2 minutes. Stir until smooth. Stir in sugar and vanilla, then add nuts until well blended. Pour into a prepared pan, and spread evenly. Chill until firm. LIGN=RIGHT NOWRAP>Description:
Content-Disposition FILENAME Content-Type Content-Name X-Sun-Data-Name Unable to start a java applet: Can't fin CAKE: For cake, mix flour, sugar, eggs, vanilla, baking soda, pineapple and nuts. Pour into prepared 9 x 13 inch cake pan. Bake at 350 degrees for 1 hour. For frosting, with electric mixer thoroughly combine cream cheese, butter, sugar and vanilla. Set in refrigerator. Frosting will become white. number found was %d. The correct version number is %d. align codebase archive mayscript width height border vspace hspace value action enctype finely chopped red, green, and yellow peppers for garnish Heat olive oil in a heavy-bottomed saucepan or dutch oven over medium heat. Add the leeks, garlic, and red pepper and saute until the leeks are translucent, about 3 to 5 minutes. Add the chicken stock and bring to a boil. Add white and sweet potatos, and return to a boil. Reduce the heat and simmer gently until the potatos are tender, about 20 to 25 minutes. Cool slightly. Puree in a blender or food processor until smooth and return to the pot. Bring the puree to a simmer, then reduce the heat. Stir in the curry powder, garlic powder, turmeric, lemon juice, and mint. Simmer for another 3 to 5 minutes until the flavors have mingled. Serve hot with a sprinkle of chopped peppers. Serves 6. Posted by Alison Meyer. Courtesy of Fred Peters. llpadding cellspacing commdlg_FindReplace commdlg_FindReplace COleHelp HtmlHelp Netscape.Help.1 commdlg_FindReplace CGeneric Melt butterscotch chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Stir in walnuts. Pour into pan. Arrange one layer of mini-marshmallows on top. Melt chocolate chips and 1 tablespoon of oil in top of double boiler over hot, not boiling water. Pour over marshmallows. Chill. Use a hammer and chisel to cut. Can't make up your mind how fancy to get? Here are 2 presentations of this tasty squash--one homey and one for "dress-up. " PREHEAT OVEN TO 350F. Bring 1 quart water to a simmer. Cut squash in half horizontally and clean insides. Place cut-side down in a low-sided baking dish, fill with simmering water to about 1 inch. Bake 20 minutes. AS A TRADITIONAL VEGETABLE: Combine butter, spices and maple syrup. Turn squash over and fill with the butter mixture. Top with bacon slices, crossed. Return to oven and cook until the tip of a sharp knife easily pierces the flesh, about 30-40 minutes. Serve in shell. AS TIMBALES: Turn the squash over after the first 20 minutes in the oven and add 1 tablespoon of butter to each half. Bake until they can easily be pierced with a sharp knife, about 30-40 minutes. Carefully scoop out the flesh into a mixing bowl, reserving the shells. Beat in remaining ingredients and eggs. Place mixture into shells or timbales, and return to oven for 20-25 minutes or until set. ernal/parser internal/parser internal/parser image/gif image/jpeg image/pjpeg image/x-xbitmap image/x-xbm image/xbm image/gif image/jpeg image/pjpeg image/x-xbitmap image/x-xbm image/xbm application/x-ns-proxy-autoconfig application/x-ns-proxy-autoconfig application/x-x509-ca-cert application/x-x509-server-cert application/x-x509-user-cert application/x-netscape-revocation PrintRawToDisk Keep the ingredients for this warm, fast and festive dip on hand for speedy snacks and impromptu parties. To prepare combine cream cheese and Pace in a small saucepan; stir over low heat until cheese is melted. Add turkey, green onions and Parmesan cheese. Heat through, stirring frequently. Transfer to a serving dish and sprinkle with additional green onion slices. Serve warm with vegetable dippers, thin breadsticks or unsalted chips. Makes 2-1/2 cups. In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving. ) Makes about 25 servings. Directions ore included in the Part 2 of this Recipe set. Reformatted by: CYGNUS, HCPM52C \$TWU In a large soup kettle, cook the ground round, sausage, onions, red and green pepeprs, chili peppers, and garlic over medium-high heat, stirring often, until the meat is seared (but not browned), about 10 minutes. Pour off excess fat. Add the chili powder, salt, oregano, cumin, and bay leaves and stir for 1 minute. Add the tomatoes with their puree, breaking up the tomatoes with a spoon. Bring to a simmer. Reduce the heat to low and cook, stirring often, until the liquid is reduced, about 1-1/2 hours. In a small bowl, combine the cornmeal and 1/2 cup of water. Stir the cornmeal mixture and the pink and black beans into the chili. Cook, stirring occasionally, until the chili is thickened, about 10 minutes. (The chli can be made up to 3 days ahead. If desired, scrape off and discard the solidified fat that rises to the surface. Reheat the chili gently on top of the stove before serving. ) Makes about 25 servings. Wash cucumber and partially peel (leave about 1/3 peel for color) then grate. Drain cuke and onion in strainer and press. Add remaining ingredients and season. Chill well. Serve with Greek olives and pita triangles. Makes 2 cups or 8 servings. D$4SVWU3 PUREE THE RASPBERRIES in a food processor fitted with a steel blade, then pass them through a fine strainer. Or pass them through a food mill. Set aside. In a medium-size heavy saucepan, whisk together the cocoa and heavy cream. Add the butter, sugar, corn syrup and raspberries and stir until well blended. Place the pan over medium heat and slowly bring the mixture to a boil, stirring often. Once it reaches a boil, let it continue to boil slowly for 8 minutes without stirring. Remove the pan from the heat and pour the sauce into a container. Let it cool for 15 minutes if serving hot, or cover and refrigerate until needed. It will last for at least 1 month. The sauce may be reheated slowly. Makes 2 1/2 Cups D$ Grease 9" springform pan; sprinkle with graham cracker crumbs, tilting pan to coat the sides. Into a large bowl, mash cottage cheese through sieve; add cream cheese. Beat on high setting with electric mixer until well blended. Beat in sugar, then 2 eggs. Reduce speed to slow. Beat in cornstarch, lemon juice and vanilla, then margarine or butter and sour cream until smooth. Pour into prepared pan. Bake in 325 deg F oven for 70 minutes or until firm around the edge. Turn oven off. Let cake stand in oven for 2 hours. Take out and chill. Remove side of pan. If desired, cover with Strawberry glaze. Freezes well. STRAWBERRY GLAZE Mix cornstarch, water and light corn syrup until smooth. Add strawberries. Bring to a boil for 1 minute. Strain. Stir in lemon juice and, if desired, a drop of red food coloring. Cool slightly, then cover top with glaze. It should take about 4 large eggs to get the 1/2 cup of whites. Chopped fruit could be raisins, dates, apples, gladed cherries, etc. If making Cookie Tart Shells, have several juice size glasses ready. Preheat oven to slow (325 F). Coat cookie sheets with non-stick vegetable cooking spray. Combine sugar, flour, baking powder and egg whites in large mixing bowl. Mix with electric mixer until well blended. Stir in fruit and nuts. Drop batter by slightly rounded teaspoon onto prepared cookie sheets. Leave 4 inches between cookies. Bake for 12 to 15 minutes or until lightly browned. Remove with spatula to wire racks to cool. - OR - Make tart shells by pressing cookie over bottom of juice size glass. Per Cookie: 29 calories, 0 g protein, 0 g fat, 6 g carbohydrate, (My note: There should be some protein in these cookies. I think egg (Another Note from me: If used as tarts, fill with fresh fruit or . Combine all ingredients and shake vigorously in a salad dressing container. This dressing is best when it has sat at room temperature for a couple of days. It can be chilled and whipped up in a blender for a creamier consistency. FpQh, Combine all ingredients in saucepan. Bring to boil. Lower heat and simmer uncovered 15 minutes. Chop tomatoes while cooking. Number of peppers may be varied to increase flavorful "heat". Serve chilled with Doritos or similar tortilla chips as dip. Enjoy! - Jeff Duke Cream butter and sugar. Add eggs, one at a time. Mix until blended. Sift all dry ingredients, add alternately with milk and vanilla. Mash 1/2 cup blueberries; stir into batter. Add remaining whole berries. Grease tins or use liners. Pile batter high. Sprinkle with sugar. Bake at 375F for 30 minutes. Makes 12 muffins. t$(Wj Melt 1/2 cup butter in a saucepan; blend in sugar. Add cocoa, vanilla, egg, cracker crumbs, coconut and walnuts. Press into 9 x 9 or 9 x 13-inch pan. Chill, if desired. Cream 1/4 cup butter; blend in instant pudding. Add milk and confectioners' sugar. Spread over crumb mixture and chill about 1 hour. Melt chocolate and 1 tablespoon butter. Spread over chilled mixture and chill. Yield: 2 dozen. # Netscape POP3 Stat Peel cucumbers and chop fine through food chopper. Add salt. Keep cucumbers in a colander for 1 hour and add onions, pepper and vinegar. Stir well. Pack in glass jars or bottles. Seal tight and let stand for 1 month before using. MESSAGE-ID: XTND XLST Message-Id TOP %ld 20 RETR %ld (null) DELE %ld MimeInlineTextPlain 
Butter Salt and pepper  Wash beans and run through hot water until beans are white again.
Put on the stove with four quarts of water.
Add the smoked ham hocks and boil slowly in a covered pot, approximately three hours.
Braise chopped onion in a little butter, and when light brown, put in bean soup.
Season with salt and pepper, then serve.
Do not add salt until ready to serve.
Serves 8 Posted by John Hartman.
Courtesy of Fred Peters.
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Cream butter and sugar, add well beaten egg yolks and milk.
Add flavoring and mace.
Sift flour, measure, and sift with salt.
Add caraway seed, candied orange peel, and nuts to first mixture.
Beat thoroughly.
Fold in stiffly beaten egg whites.
Pour into well-oiled loaf pan.
Bake in slow oven (350 F) about 1 hour.
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Pour the warm water into a large mixing bowl and dissolve the yeast with a fork.
Add 1 cup of flour, all of the cornmeal, salt, and, and vegetable oil.
Mix well with a spoon.
Continue stirring in the rest of the flour 1/2 cup at a time, until the dough comes away from the sides of the bowl.
Flour your hands and the work surface and kneed the ball of dough until it is no longer sticky.
Let the dough rise in an oiled bowl, sealed with plastic wrap, for 45 to 60 minutes in a warm place, until it is doubled in bulk.
Punch it down and kneed it briefly.
Press it into an oiled 15-inch deep dish pizza pan, until it comes 2 inches up the sides and is even on the bottom of the pan.
Let the dough rise 15-20 minutes before filling.
Preheat the oven to 500 degrees.
While the dough is rising, prepare the filling.
Cook the crumbled sausage until it is no longer pink, drain it of it's excess fat.
Drain and chop the tomatos.
When the dough has finished its second rising, lay the cheese over the dough shell.
Then distribute the sausage and garlic over the cheese.
Top with the tomatos.
Sprinkle on the seasonings and Parmesan cheese.
Bake for 15 minutes at 500 degrees.
Then lower the temperature to 400 degrees and bake for 25 to 35 minutes longer.
Lift up a section of the crust from time to time with a spatula to check on its color.
The crust will be golden brown when done.
Serve immediately.
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In a fairly large pot, brown the ground chuck, draining off any fat when finished browning.
Simultaneously, saute the chopped onions, garlic and green pepper in the oil in a separate pan -- I find if you try to saute them with the beef, they give up too much moisture to it, and it really doesn't brown enough -- it just "grays" .
Add the sauted onion, garlic, and green pepper to the browned meat, along with all the other ingredients.
Dilute it to the desired thickness with the chicken stock -- or some beer.
Simmer for an hour or two, covered.
You may want to uncover for the last half-hour or so if you think it has thinned out more than you expected -- sometimes the tomatoes release juice as they cook.
Particularly good with corn bread.
And even better the next day.
BLACK BEANS THE EASY WAY My chili recipe calls for the end result of starting with 2 cups of dried black beans, and preparing them as you will.
There are plenty of cookbooks full of instructions for soaking overnight, etc.
, but I do it the easy way.
My way is to pressure cook them, which only takes 45 minutes after the steam release hisses the first time.
Just rinse two cups of dried black beans well, and put them in the pressure cooker with at least 4 cups of water.
Seal it, heat until the steam release hisses the first time: then, turn down the heat to medium-low, and start your timer for 45 minutes.
Steam release should hiss every few minutes or so.
When they're finished cooking, drain them, and they're ready for the chili pot.
Prepare one-egg cake batter.
Cover the bottom of shallow cake pan with waxed paper.
Cover with 2 tablespoons melted butter, pineapple or other cooked fruit.
Cover with cake batter.
Bake in moderate oven (375 F) 30 minutes.
Serve with whipped cream.
Makes 12 cupcakes  Preheat oven to 350 degrees F.
Well grease 12 muffin pan cups.
In small saucepan, combine the 1/4 cup melted butter, brown sugar, and 1 Tbsp water.
Simmer 1 minute.
Place 3 or 4 walnut halves in each of the prepared muffin pan cups.
Spoon cooked mixture over walnuts.
Sift flour, cocoa, soda, and salt together; set aside.
Cream 1/4 cup butter.
Graduallly add sugar and continue creaming until light and fluffy.
Beat in egg and vanilla.
Blend in dry ingredients alternately with the 1/2 cup water, beginning and ending with dry ingredients.
Fill muffin pan cups 1/2 full with batter.
Bake for 20 to 25 minutes, until surface springs back when gently touched with fingertip.
Remove from muffin pan.
Let cool inverted on wire racks.
In small saucepan, combine milk and chocolate.
Cook over very low flame, stirring constantly, until smooth and thickened, about 10 minutes.
Stir in 1 Tbsp butter; keep warm.
Spread on sides of cupcakes.
Method:  Heat oil.
Add cumin seeds, green chile.
After seeds pop, add onions, ginger, garlic.
Saute till onions are pink.
Add tomato - saute some more.
Add the spice powders.
Fry briefly.
Add mung beans.
and may be a cup of water.
Salt to taste.
Let simmer gently for 10-15 mins.
Granish.
Serve with rice/flat breads.
Freezes well.
In bowl, blend peanut butter, honey and wheat germ.
Roll into small balls  2.
Roll balls in coconut or nuts.
Refrigerate.
Eat when chilled and hardened.
Place coffee in a blender or food processor fitted with a steel blade.
In cup, combine remaining ingredients.
WIth processor runnin, add flavorings.
Stop and scrape sides of container with spatula.
Process 10 seconds longer.
Store in refrigerator Yields: mix for eight 6 ounce servings.
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Stir to combine - enough for 8 slices of bread.
Vanilla butter enhances flavor and has an enticing aroma while cooking.
F 9F(t
For crust, take 11 of the wafers and trim 1/4" from one end of each; set aside trimmed wafers.
Crush remaining 12 wafers along with trimmed 1/4" pieces.
Combine crumbs with melted butter; press onto bottom of 9" pie plate.
Stand trimmed wafers upright around edge of pie plate.
Freeze until crust is firm, about 1 hour.
For filling, spread 1 pint vanilla ice cream over frozen crust.
Combine limeade and food color.
Drizzle 2 tbls mixture over ice cream.
Return to freezer until firm, at least 1 hour.
Repeat twice.
Freeze completed pie several hours or overnight.
If freezing longer, wrap pie in freezer paper.
Remove from freezer and let stand 15 minutes before serving.
|$ WUfESfC
Use mashed potatoes made with chicken fat.
Combine potatoes, 2 eggs, cake meal and salt and pepper to taste.
Form into 10 flat patties, place a spoonful of meat filling on each and roll the patty over the filling until it is completely covered.
Flatten the Vareninkas slightly.
Dip them in the third egg until covered on all sides and roll in the matzah meal until completely coated.
***This is where my recipe  stops.
can anybody tell me, what happens now?**  
Fudge was popular in the 19 th cntury at women's colleges.
These recipes come froma booklet in 1905.
Combine sugar, coarsely chopped chocolate, and cream.
Cook overmoderate heat, stirring only until sugar and chocolate have melted.
Continue cooking until mixture reaches 238 degrees or until a few drops tested in cold water form a soft ball.
Remove from heat, add butter, and cool slightly.
Beat until fudge begins to harden, then transfer to a buttered platter.
Cut intosquares before the fudge is absolutely firm.
Makes a little more than 1 pound.
VARIATIONS: To make Wellesley Fudge, add 1/2 lb of marshmallows when the candy is removed from the heat.
t$,PV
COMBINE THE VEAL and 4 cups broth in a 5-quart heavy pot over high heat on top of the stove.
Cover and bring to a boil.
Remove any scum that comes to the top of the pot, then add the remaining broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a pot, over low heat, and whisk in the flour.
Cook, stirring, 2 minutes and remove from heat.
Set aside until the meat is cooked.
When the meat is done, remove it from the liquid with a slotted spoon.
Pick off and discard any vegetables that cling to the veal.
Place the butter-flour mixture over medium-low heat on the stove.
Strain the cooking liquid into it, whisking, and add the sherry and cream.
Discard vegetables in the strainer.
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Replace the meat in the pot and add the mushrooms and crayfish.
Pour in the sauce, place the pot, uncovered, over medium heat and cook 10 minutes.
To serve, pour into a serving dish.
*  Red Kidney beans should be canned.
Drain and rinse them.
Preheat the oven to 150 degrees.
Coat scallops in flour.
Fry in oil a few minutes on each side until browned.
Salt  and pepper to taste, place in oven to keep warm.
Add some butter to the frying pan.
Add the mushrooms and cook 3-4 mins.
Add the wine and heat on high 2-3 mins.
more.
Add the tarragon and chicken stock, salt and pepper and heat on medium for 3 mins.
Add the creme and continue to heat  1 min.
more.
Dilute the cornstarch with a few drops of  water and add to the sauce.
Add the lemon juice and heat gently  2 more minutes.
Pour over scallops and serve.
Flatten the cutlets,lightly,on both sides with a mallet,heavy knife or rolling pin (a 2 x 4 works well).
Season with salt and black pepper.
Dip in flour.
Saute in butter over a moderate heat, turning the cutlets several times until done to golden brown.
Place on a large warmed platter.
Pour the beef stock into a hot saute pan.
Let it cook a minute or so,then pour over the cutlets.
Place four asparagus spears on top of each cutlet and sauce with spoonful of the bernaise sauce.
Serves 6.
SAUCE BERNAISE : Boil 1 cup EACH: wine vinegar and dry white wine with the following: 8 tablespoons minced shallots or green onions,4 tablespoons fresh tarragon or 4 teaspoons of dried tarragon, 4 tablespoons EACH: minced parsley and chives,salt and black pepper to taste.
Boil until reduced by two thirds.
9H(u-
BROWN VEAL, A FEW PIECES at a time, in butter and remove to a bowl.
Add onions and garlic and saute until golden.
Return veal to the pot, add all remaining ingredients except sour cream, and simmer 1 1/2-to-2 hours.
Mix in sour cream and serve.
Heat 5 T oil in Dutch oven over med-high heat.
Pat veal dry, and add to pan in batches.
Cook until brown on all sides, adding more oil if necessary.
Drain on paper towels.
Add carrots and onion to pan and cook for approx.
5 min.
, stirring frequently.
Return veal to pan, sprinkle with flour.
Stir 3 min.
Add stock and bring to a boil, scraping any browned bits from the bottom of the pan.
Mix in tomatoes, wine, parsley sprigs, crushed garlic, bay leaf (crumbled), thyme, basil (crumbled), salt and pepper.
Bring to a simmer, stirring constantly, and break up tomatoes.
Reduce heat, cover, and simmer 1 hr.
Uncover and simmer until veal is tender, approx.
20 min.
Add bell pepper and cook until tender, approx.
10 min.
Transfer meat and bell pepper to bowl using a slotted spoon.
Discard parsley sprigs.
Skim surface of remaining liquid.
Boil until reduced to approx.
2 cups, stirring occasionally, approx.
20 min.
Return meat and peppers to pan.
(NOTE: Can be prepared up to 2 days ahead.
Cover and refrigerate.
Rewarm over med.
heat before continuing.
Combine parsley, green onion, minced garlic, and lemon peel.
Cook fettuccine in salted water al dente'.
Drain, return to pot, and mix with butter.
Arrange around outer edge of large deep platter.
Spoon ragout into center of platter.
Sprinkle with parsley mixture and serve.
Clay Irving  
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Preheat oven to 350 degrees.
Cut chicken into 1 inch strips.
In a large skillet heat olive oil over medium heat.
Add garlic, chicken and sausage pieces, and saute' until chicken is white.
Be careful not to let the garlic burn.
Drain and discard the liquid from the peppers, artichokes, and capers.
Quarter artichoke hearts, combine with peppers and add to the chicken mixture.
Add pepper and toss to combine.
Transfer to a large baking dish.
Bake for 30 minutes; add capers 10 minutes before serving.
Defatted chicken stock or water may be added during baking if more liquid is desired.
Preheat the oven to 325 F.
Grease two 8- to 8-1/2-inch shallow cake pans and line the base of each with a circle of greased wax paper.
Sift the flour, cocoa powder and baking powder into a bowl.
Add the sugar, oil and water.
Mix well to a batter-like consistency.
Pour the mixture into the prepared pans and bake for about 40 minutes, until the cakes spring back to a light touch in the center.
Turn the cakes out onto a wire rack and strip off the wax paper.
Allow to cool completely.
Sandwich the cake together with half the fudge icing or chocolate buttercream and coat the top with the rest.
Sprinkle on a little grated chocolate and confectioners' sugar.
Variation: VEGAN LEMON CAKE: Use the additional amount of flour and omit the cocoa powder.
Replace 2 tb.
water with lemon juice and add the grated lemon rind.
Sandwich the cakes together and coat the top with lemon buttercream or fudge icing and decorate the cake with yellow sugar decorations and leaves cut from angelica.
Preheat the oven to 300 F.
Grease an 8-inch layer cake pan and line with a double layer of greased wax paper  Sift the flour with the mixed spice into a mixing bowl.
Rub the margarine into the flour with your fingertips until the mixture looks like fine breadcrumbs, then stir in the sugar, dried fruit, mixed peel, cherries, orange rind, ground and blanched almonds.
Warm half the soy milk or water in a small saucepan and add the vinegar.
Dissolve the baking soda in the rest of the soy milk or water, then combine the two mixtures.
Stir this mixture into the dry ingredients, stirring well so that everything is combined.
Spoon the mixture into the prepared pan.
Bake for 2 to 2-1/2 hours, or until a skewer inserted into the center of the cake comes out clean.
Leave the cake in the pan to cool, then remove and strip off the wax paper.
Transfer to a wire rack and allow the cake to cool completely.
Lightly oil a 1 1/2-quart baking dish & pre-heat oven to 375F.
Place cook pasta in a large bowl.
In a skillet, bring sherry to a simmer.
Add green onions & saute for 1 minute, stirring.
Add tomatoes & chives.
Saute 2 minutes till tomatoes are slightly softened.
Toss with pasta & set aside.
In a small bowl, dissolve cornstarch in cold broth & pour into skillet.
Heat to simmering.
Add soy cheese & whisk over low heat till mixture is thickened.
Remove from heat.
Stir in mustard, pepper & salt.
Spoon into casserole dish.
Top with bread crumbs.
Bake 20 minutes.
Serve with a green salad.
Place all ingredients in a blender & puree to a smooth paste.
Toss with hot pasta of your choice.
Cut stew meat or chuck roast into reasonably sized pieces.
Combine all of the ingredients together except frozen mixed vegetables, in a large pot.
Add enough water to cover.
Cook on low or medium low heat, allowing to simmer for 2-3 hours.
Add the package of frozen mixed vegetables.
Salt and pepper to taste and cook for 10 more minutes on medium heat.
Serve with lots of bread and butter and chilled vin' rose wine.
Place the first 7 ingredients in a 3 1/2-quart slow cooker in the order listed.
Sprinkle parsley and the next 5 ingredients over the vegetables.
Dissolve bouillon in boiling water and pour over spices.
Cover and cook on low setting for 8 to 10 hours.
Remove beef shank and bay leaf; recover.
Remove meat from bones; cut into bite-size pieces.
Return meat to soup; mix.
Makes 3 quarts.
Serves 8 to 10.
Posted by Fred Peters.
Sj j 
In a large saucepan or stockpot, place the carrots, onions, celery, tomatoes, bay leaf, parsley and salt.
Cover with 3 quarts of water and bring to a boil over moderate heat.
Reduce the heat to moderately low and simmer for 2 hours.
Strain before using.
(The vegetable stock can be cooled and kept covered in the refrigerator for up to 3 days or frozen for up to 3 months.
)  Makes about 6 cups.
Recipe from Food & Wine, March, 1990.
Put bulgar in a bowl of hot water, soak for 10 minutes or until tender,drain.
Heat oil in a skilled, saute mushrooms, carrots, onions, garlic for 15 mins.
Let cook.
Grind walnuts and sunflower seeds, put into a bowl, add sesame seeds, bulgur, and wheat germ.
Mix sauteed vegetables with parsley, dill, cahini, chickpeas, tamari, lemon juice, cayenne, salt, pepper, and cumin until blended (small lumps ok).
Add to the sesame-bulgur mixture, mix well.
Chill thoroughly to firm the mixture.
Shape into patties, pat with oil, cook 4 minutes on each side, flip carefully with a Wide spatula to keep from falling apart.
Serve on toasted rolls with slices of tomato, sprouts, cucumber, yogurt.
Serves 8 to 10, depending upon size of patties/rolls.
Yum, with a nice chopped (medium dice) marinated fresh vegetable salad or coleslaw or carrot slaw.
HEAT OIL IN 6-QUART POT.
Add onions.
Cook until soft, about 5 minutes.
Stir often.
Add carrots, fennel, stock, tarragon, thyme.
Bring to boil.
Simmer, covered, until vegetables are tender, 20 minutes.
Add red pepper, zucchini and mushrooms.
Cook, covered, for 10 minutes more.
Season to taste with salt and pepper.
Can be refrigerated as long as 4 days or frozen up to 3 months.
Serve hot, garnished with cheese.
Makes 14 Cups  M
BRING THE WATER TO THE BOIL.
Add the butter, couscous, salt and pepper, garbanzo beans and zucchini.
Stir.
Cover.
Remove it from the heat and allow to stand 5 minutes.
Stir with a fork to fluff up.
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Heat ghee in large skillet & fry the garlic & spices for 3 to 4 minutes, stirring frequently.
Blanch eggplants in boiling water for 4 to 5 minutes.
Drain & dice them.
Add all the vegetables, including the chili, to the pan.
Fry gently for 7 minutes, stirring to mix thoroughly.
Dissolve grated coconut in the boiling water & mix with vegetables.
Add tomatoes, cover & cook for 20 minutes.
Just before serving, stir in toasted cashews & serve over rice.
Combine all ingredients in a small bowl: blend well.
Spoon mixture onto a 6-inch square of aluminum foil, and fold to make airtight.
Label as Vegetable Dip Mix.
Store in a cool, dry place and use within 6 months.
Makes 1 package (about 2 T) of mix.
Vegetable Dip: Combine 1 T lemon juice, 1 cup Mayonnaise, 1 cup sour cream, and 1 package of mix.
Chill at least 1 hour before serving.
Makes about 2 cups of dip.
Place tortillas in shallow pan.
Spread salsa over them to soften them.
Let sit for 5 minutes.
Turn tortiallas over & coat the other side.
While the tortillas are softening, heat oil in a skillet & saute onion for 3 minutes, stirring frequently.
Add garlic, eggplant, zucchini & sherry if using.
Cook, stirring often, for 5 minutes or so, till eggplant begins to stick.
Remove from heat & stir in chilies.
Pre-heat oven to 400F.
Lightly oil a baking tin.
Remove each tortilla from the sauce & fill with one quarter of the sauteed vegetables.
Roll up tortillas & place seam side down in baking tin.
Top with the rest of the sauce & cilantro.
Bake for 15 minutes, until evenly browned.
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Peel and quarter avocados, reserving pits.
Coarsely mash avocado with a fork in a nonmetallic bowl.
Set aside any that might be too hard to mash easily.
Pour grapefrit and lime juice into blender.
Add shallot and 2 sprigs each of parsley and cilantro.
Blen on high until liquified.
Add blende mixture to mashed avocado, mix gently.
Add remaining vegetables,basil and thyme.
Stir well.
Garnish with reserved cilantro and parsley.
If not serving immediately, place in a small bowl with avocado pits,cover and refrigerate.
The avocado pits keep the mixture from turning brown.
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Method: In a large heavy stew pot, place bouillon and 1/2 C white grape juice, onion, green pepper, celery garlic, cook until tender, 5-7 minutes.
Add other ingredients, cook over low heat, stirring occasionally to keep from sticking to bottom.
Cover and simmer gently until corn and okra are done.
(or simmer in crockpot 6-7 hours)  Note:  Cut fresh corn from cob with a sharp knife, then scrape the remaining corn off the cob.
Four ears will make about two cups.
If you use dried herbs, rub them with the palms of your hands before adding to the pot, this releases their aroma and goodness.
Exchanges:  1 Veg, 1 Bread, and 107 calories.
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Combine Green Onions, Green Pepper, Parsley, Sesame Seeds, Mayonnaise, Oregano, Garlic Powder, Red Pepper & Mint Flakes in A 1- Quart Casserole.
Cover With Plastic Wrap & Vent.
Microwave At Highfor 3 Min.
Place This Mixture & Garbanzo Beans in Processor.
Process 1 Min.
OR Until Smooth.
Spoon About 1/4 Bean Mixture (Hummus) Into Each Pita Half; Top With 1 T.
Cheese.
Cover With Paper Towels & Microwave At High For 1 Min.
Cut Tomato Slices in Half.
Open Sandwiches & Place 2 Tomato Slice Halves & 1/4 C.
Alfalfa Sprouts Into Each Sandwich Half.
Serve Immediately.
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Into a pot of boiling water, drop the cauliflower, carrots, bell pepper, and green peas and blanch for 3 to 5 minutes.
Drain the vegetables and plunge them into a bowl of ice water to stop cooking.
Set aside.
Grind the almonds, cashews, and onions with water to create a smooth paste.
In a pan, heat the oil until smoking, add the nut paste and stir-fry for 2 to 3 minutes.
Add the pepper and chili powder, then the blanched vegetables.
Add the potatoes, tomatoes, and paneer (homemade cheese).
Continue stirring while heating through.
Add mint and salt.
Makes 4 to 6 servings.
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Mash up the tofu in a bowl and add salt, nutritional yeast, spices, tomato paste.
Chop the celery, caulflower, and onion finely and saute in oil.
When mostly cooked add the mushrooms, sliced.
When the mushrooms are done, add the vegetables to the tofu and mix well.
Cook the lasagne noodles in water until done.
This can be done beforehand to save time.
Grease your casserole pan lightly with some oil to help prevent sticking.
Place a layer of noodles down and spoon some tomato sauce over it.
Put a layer of tofu/veggies down.
Saute the chard (or spinach) in a pan with just a little bit of oil.
When completely cooked down and soft, add half to the lasagne, spreading evenly over the layer.
Add more sauce then noodles, then tofu than another layer of chard.
Top with more sauce, more noodles and a large amount of sauce (to prevent any burning or drying out of the noodles when they're cooked).
Preheat oven to about 350 or 375 and cook roughly 35 minutes, or until bubbly and hot.
SERVE!  I guarantee it'll be among the best lasagne you've ever had.
BOIL NOODLES IN SALTED WATER until just done, about 4 minutes.
Drain well and rinse in cold water.
Mix in a little oil to prevent sticking.
Stir-fry mushrooms, celery, bamboo shoots and bean sprouts in oil.
Add salt and broth, oyster sauce and sugar.
Push vegetables up side of the wok and add noodles, stir to warm, then mix in vegetables.
Add a teaspoon of cornstarch mixed with a teaspoon of water if a thicker sauce is desired.
Heat oil in a skillet   Add the garlic & onions & saute for 3 minutes.
Add the carrots, celery, green peppers & mushrooms & continue to saute for 5 minutes.
Season well with the herbs & spices, including the tamari.
Combine the mashed potatoes with the soy milk.
Add the saute to the potato mixture.
In a bowl, combine the oil, orange juice & salt.
Gradually add the flour til lthe texture is moist & pliable.
Roll the dough out on a floured board.
Place rolled dough in a rectangular casserole so that the edges flop over the sides.
Spoon the vegetables into the centre of the dough.
moisten the edges of the dough & seal into a loaf shape.
Place on a cookie shhet or leave in the casserole, making sure that whatever you use is oiled to prevent sticking.
Bake for 40 minutes at 375F.
Serve with vegetables on the side, such as mashed turnip, peas or beans, & cabbage.
Or whatever.
Brown the onions in a moderately hot oil in a large skillet.
Add vegetables one at a time sauteeing each one for a minute or two before adding the next.
Stir in tomato sauce & about a cup of water.
Reduce heat & simmer till all the vegetables are tender.
Spoon out half a cup of the broth & mix it with the peanut butter to make a smooth paste.
Return to the pot & simmer for 15 minutes.
Serve over rice.
Place onions, carrots, celery, corn, barley, garlic, parsley and 3 cups water in large saucepan.
Place remaining 2 cups water, the tomato and marjorum in a blender and process untill smooth.
Add to saucepan.
Bring to boil, turn down heat and simmer, covered, for 1 1/4 hours.
Add peas, packed spinach leaves, tomato paste and soy sauce.
Cover and simmer for 10 minutes more.
Makes 8 servings.
Calories per serving under 100.
Posted by Sheila Exner.
Courtesy of Fred Peters.
Drain peas & rinse well.
Place in medium pot with water & 1/2 cup of chopped onion.
Stir in garlic, cumin, ginger, cayenne & salt.
Bring to a boil & simmer for 30 minutes, till all the liquid is absorbed.
Cool slightly.
In a blender, combine the peas with the remaining onions, pepper & cilantro.
Puree for 1 minute.
Transfer to a mixing bowl & add lemon juice & bread crumbs.
Mix well.
If too dry, add a little water.
Shape into 8 patties.
Heat 2 tb oil in a medium skillet.
Cook the patties for 7 minutes on each side.
Drain on paper towels.
Serve with peanut sauce.
Put mung beans in a bowl with 3 cups water.
Cover lightly and set aside for 12 hours.
Drain beans and wrap in a very damp dish towel.
Put the wrapped bundle in a bowl.
Put this bowl in a dark place (like an unused oven) for 24 hours.
Wash rice well and soak in 4 cups of water for half an hour.
Drain well.
Preheat oven to 325 F.
Heat oil in a wide, heavy, 4- to 5-quart ovenproof pot over a medium-high flame.
When hot, put in mustard seeds.
As soon as the mustard seeds begin to pop (this takes just a few seconds), put in the onion.
Stir and fry for about 5 minutes or until onion turns brown at the edges.
Add the garlic and ginger.
Fry, stirring, for about 1 minute.
Turn heat to medium-low and add the mung beans, rice, string beans, mushrooms, garam masala, ground coriander, and salt.
Stir and saute for about 10 minutes or until rice turns translucent and vegetables are well coated with oil.
Add 4 cups hot water and the minced parsley.
Turn heat to a medium-high flame and cook, stirring, for about 5 minutes or until most of the water is absorbed.
(There will be an inch or so of water at the bottom.
)  Cover the pot first with aluminum foil, crimping and sealing the edges, and then with its own lid.
Place in heated oven for half an hour.
Fluff up with a fork and serve.
Peel & coarsely chop the tomatoes & onions.
Coarsely chop the zucchini & peppers.
Combine in a bowl.
Process in a food processor in several batches till they are finely chopped.
Place in a large bowl, sprinkle with salt & let stand, covered, overnight.
Place vegetables in colander & drain excess liquid.
Place in a large pot, add vinegar & sugar & stir over low heat till the sugar is dissolved.
Bring to a boil & simmer for 3 minutes.
Combine the remaining ingredients & blend till smooth.
Add to the vegetables & bring to a boil, stirring constantly.
Simmer till thickened.
Remove from heat & pour into warm sterile jars.
Seal.
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Heat oil in the wok & add the garlic & walnuts.
Fry stirring frequently till the nuts are slightly browned.
Remove them with a slotted spoon.
Add the prepared vegetables & cook till slightly softened.
Stir in the rice & season to taste.
Pour in the stock & bring to a boil.
Cover, reduce heat & simmer gently for 10 minutes or so.
Mix together the tomatoes & olives.
Stir corn & peas into the vegetable mixture in the wok.
Place tomatoes & olives on top, do not stir them in & replace the lid.
Simmer for 5 minutes.
All the stock should be absorbed.
Before serving, stir in olives & tomatoes, nuts & herbs.
Serve with a salad.
In a large saucepan, heat oil over medium heat.
Add veggies and garlic and saute for about 3 minutes.
Transfer to bowl.
Add miso.
Slowly add stock while stirring well.
Add parsley, veggies and pasta.
Toss and serve.
Add more liquid if too thick.
In a large soup kettle, place beef bones and water, 1 onion and bay leaf.
Bring to a boil.
Skim any foam.
Cover and reduce heat to simmer.
Cook 3 hours or until meat falls off bones.
Remove bones, onion and bay leaf.
Remove meat from bones and dice.
Skim fat from broth.
Add meat, remaining onion quartered, other vegetables, barley, and parsley to the kettle.
Season to taste.
Cover and continue to cook 1 hour or until barley is done and vegetables are tender.
For dumplings, combine flour, baking powder, and salt.
Add milk and stir only until dry ingredients are moistened.
Drop by teaspoonfuls into soup.
Cover and cook 10 - 15 minutes or until heated through.
Yield: 5 Quarts  
PREPARATION:  Rinse, pick over beans, and put them in a bowl of cold water to cover by 3 inches.
Let stand for 24 hours; drain.
(OR, put beans in a large saucepan with water to cover, bring to a boil, cover, remove from heat, and let stand for 1 hour; drain.
) Peel and mince the garlic.
Peel and coarsely chop the tomato.
Cut the fennel into 1/4-inch dice.
Rinse spinach and Swiss chard and cut into 1/2-inch julienne strips.
Peel potatoes and carrots; leave whole.
Grate the cheese (1 1/2 cups).
COOKING:  Put drained beans in a large saucepan; add ham hocks and 2 quarts water.
Bring to a boil, partially cover, and simmer for 20 minutes; drain.
Bring 2 quarts of water to boil in a 6-quart soup kettle, add fennel, spinach and Swiss chard, and simmer until vegetables are tender, about 10 minutes.
Drain and set aside.
Heat oil in soup kettle.
Add garlic and saute until golden, about 1 minute.
Add the tomato and cook over low heat until tomato liquid evaporates, about 10 minutes.
Add the beans, hocks, broth , and bay leaf.
Bring to a boil, cover and simmer for 30 minutes.
Add whole potatoes and carrots, cover and simmer until they are tender, about 30 minutes longer.
Transfer potatoes and carrots to a large plate and mash with a potato masher.
Return mashed mixture to the kettle, and stir in the spinach mixture, corn, and peas.
Bring soup to a boil, then simmer, stirring and skimming foam from surface occasionally, until peas and corn are tender, about 15 minutes.
Season with salt, if necessary.
SERVING:  Ladle soup into warm bowls.
Sprinkle with ground pepper and cheese.
Makes 10 to 12 main course servings.
[COOKS; Jan/Feb 1989] Posted by Fred Peters.
* Use wathever you like from spices and herbs.
I usually add some "taco table spicemix", some oregano and some black pepper.
Bring the water to a boil together with the meat extract cubes.
Add vegetables and tomato juice.
Add more water, put the water into the tomato juice packet and shake so you get all of the juice out of it.
Let simmer until everything get really mixed and you can't really see what is what.
Mix a little water with flour, add, stir well and let boil for a couple of minutes.
These are pretty large servings, and noone has to be hungry after eating.
You can replace almost all the vegetables with something else, it should be a total of about 800 g vegetables, that's the main "rule" in this recipe.
If you are a Weight Watcher one portion will take about 10 extra calories from your weekly amount of extra calories , NOTHING ELSE.
guess if I love this recipe!  
Cut peeled & washed vegetables into small cubes.
Combine oil & 1 1/2 cups of vegetables.
Cook till ight brown.
Add flour & mix well.
Add a pint of water & the rest of the vegetables.
Cook slowly for about 90 minutes.
Season to taste & serve with the dumplings.
DUMPLINGS: Work oil into flour, crumbs & nuts.
Add enough water to make a stiff dough.
Roll & cut into walnut sized pieces.
Cook for 25 minutes in rapidly boiling water.
Preheat oven to 375
Spray an 8"x8" pan with non-stick cooking spray.
Into prepared baking pan, place all filling ingredients.
Toss until well mixed; set aside.
To prepare tamale topping, in medium bowl, place flour, cornmeal, baking powder, baking soda, and salt; stir until evenly mixed.
In a small bowl, beat yogurt, egg and margarine.
Add to dry ingredients and stir just until dry ingredients are moistened.
Spoon mixture evenly on top of vegatable filling.
If desired, sprinkle evenly with chives.
Bake 35-40 minutes, until filling is hot and bubbly, topping is lightly browned and a toothpick inserted in center of topping comes clean.
Heat oven to 375 F.
Heat oil in medium skillet over medium high heat.
Add chopped green and red peppers and onions; cook and stir until crisp-tender.
Drain.
Stir in 1/2 cup picante sauce.
Cook Broccoli Cauliflower Supreme until crisp and tender s directed.
Drain, cut up large pieces if necessary.
Place 2 tortillas side by side on large ungreased cookie sheet.
Spread each with about 1/4 of the pepper mixture.
Top each with tortilla.
Divide vegetables evenly with between tortilla stacks; sprinkle each with 1 cup of the Monterey Jack cheese.
Spread 2 tortillas with remaining refried beans and top with remaining pepper mixture; place one on each tortilla stack.
Top each with one of the remaining tortillas; sprinkle each with 1 cup cheddar cheese.
Bake at 375F for 10 to 15 minutes or until cheese is melted.
To serve top with green and red pepper rings, ripe olives, picante sauce and sour cream.
Cut into wedges.
Oops almost forgot!!  To fry tortillas, heat 4 tablespoons of oil in 10-inch skillet over medium heat.
Fry tortillas in hot oil for 5 to 10 seconds on each side until lightly browned and blistered; drain well on paper towels!  
SAUCE: Heat 1 cup of the water and add peanut butter, stir and allow to cook for 10 minutes, stirring to prevent sticking, then set aside.
Put the oil into the saucepan, then add the onions and cook for 5 minutes together.
Add all the other sauce ingredients, and the rest of the water (2 1/2 cups) and the peanut sauce.
Stir well and simmer for 20 minutes.
VEGETABLES: Peel the plantain, and slice and fry in hot oil until brownish on both sides.
Drain on paper towels.
Put the butter (or margarine) into a pan, on a moderate heat, saute the carrots, beans and onions for 15 minutes, then serve the vegetables onto plates with the plantains, pour the sauce over the vegetables and garnish with green onions.
Sort, rinse and soak beans.
Drain.
In large kettle, cook beans in 6 to 8 cups of hot water with 1 1/2 tsp salt.
Cook until tender (about 1 hour for limas; about 2 to 2 1/2 hours for small whites or great northerns).
Don't drain.
Meanwhile, cook onion and celery briefly in butter in a 1 1/2 quart saucepan.
Blend in flour, salt and pepper.
Stir in milk and bring mixture to a boil.
Add to beans and their liquid, along with remaining ingredeints.
Heat to boiling.
For extra zip, add a few dashes of bottled hot sauce.
Makes 12 servings.
A BAG OF BEAN TRICKS:  A bag of bean tricks to help you buy, soak, cook & store dry beans.
Canned beans do not require additional cooking since they have been thoroughly cooked in the canning process, but there are several ways of preparing dry beans for cooking.
All start with a thorough inspection for damaged beans and foreign material, then washing in cold water.
The next step, which is highly recommended, is soaking the beans.
This not only helps make the beans cook faster, it also improves flavor, texture, appearance and digestibility.
For maximum improvement of these factors, it is recommended that the soak water be discarded and the beans rinsed and cooked in fresh water.
SOAKING TIPS: Hot-soak (preferred) and Quick-soak method.
For every pound of dry beans, any variety, add 10 cups of hot water.
Remember beans will rehydrated to at least twice theri dry size, so be sure to start with a large enough pot.
(Note:  up to 2 teaspoons of salt per pound of beans *may* be added to help the beans absorb water more evenly.
) Heat to boiling, let boil for 2 to 3 minutes.
Remove from heat, cover and set aside for at least 1 hour (quick-soak method), but *preferably* four hours or more.
The longer soaking time is recommended to allow a greater amount of the gas-causing properties to dissolve in the water, thus helping the beans to be more easily digested and lessening the aftereffects.
Whether you soak the beans for an hour or several hours, remember to DISCARD THE SOAK WATER.
COOKING TIPS: (for each pound of dry beans)  Standard method:  Drain and rinse soaked beans; put into a good- sized kettle.
Add 6 cup of hot water, 1 to 2 Tablespoons shortening and 2 teaspoons salt.
Boil gently with lid tilted until desired tenderness is reached.
Savory Method:  Use standard method (above), but use 2 teaspoons onion salt and 1/4 teaspoon garlic salt instead of plain salt.
Add 1 Tablespoon chicken stock base or 3 to 4 bouillon cubes and 1/4 teaspoon white pepper.
* Simmer beans slowly.
Cooking too fast can break skins.
* Acid slows down cooking.
Add tomatoes, vinegar, etc.
last.
* Add 1/8 to 1/4 teaspoon baking soda (no more) per pound of beans whe cooking in hard water to shorten cooking time.
* At high altitudes, beans take longer to cook.
A pressure cooker helps, but follow manufacturer's directions.
[Personal note:  Tom says 1/2 hour in the pressure cooker at 15 lbs pressure is equivalent to cooking them overnight.
Don't put too many beans in the pressure cooker, as they expand:  you don't want to plug up the vent hole.
)  * Refried beans are made from freshly cooked pinto, pink, red or kidney beans, mashed and cooked in a skillet with bacon drippings, lard, oil, butter or margarine.
[ California Dry Bean Advisory Board ]  Posted by Shelley Rodgers.
Courtesy of Fred Peters.
These egg rolls make an excellent first course, or when eaten right with the cooked rice, a whole meal.
Just be sure, if you eat them without rice, that you include rice in the meal to complement the soybeans.
In a wok or frying pan saute the vegetables in sesame oil in the order given.
After the onion has started sauteing, add the remaining vegetables quickly so that the total time with the heat on is about 5 minutes.
As soon as you add the bean sprouts to the pan, turn off the heat.
Stir the pureed soybeans and soy sauce together.
Then stir this mixture into the vegetables.
The whole mixture may be chilled several hours, or used warm.
To prepare the rolls: place about 1/4 cup filling in the center of each pancake or egg roll wrapper; fold the corners over envelope-style and seal with a flour-water paste.
Heat a large frying pan with oil in the bottom.
Fry the rolls until they are crisp and brown, turning only once.
You may deep fry the rolls if you are into deep frying, but they are better cooked only in a little oil.
Drain on paper bags or towels.
Keep the rolls hot in a 250~ oven up to an hour.
Or reheat them at 450~ for about 10 minutes.
Serve 2 egg rolls with about 1 cup of cooked rice and any of the following: mustard, horseradish, soy sauce, sweet and sour sauce, or hot sauce.
Kishke traditionally is prepared by stuffing a seasoned mixture of flour, onion and meat into casings.
This recipe is a flavorful vegetarian version.
Mix all ingredients in a large bowl.
Spoon half of the mixture onto a piece of aluminum foil and roll into a cylinder.
Repeat with remaining mixture.
Place cylinders on a cookie sheet or baking pan.
Bake at 350 degrees for 45 minutes.
Turn cylinders upside down and cook for an additional 45 minutes.
Remove and discard foil.
Tomato Sauce:  Saute the onion and garlic in the oil in a large skillet.
When tender, add tomatoes and tomato paste.
Stir in basil and oregano.
Add squash and mushrooms.
Simmer about 1 hour, stirring occasionally, until sauce thickens.
Casserole:  Preheat oven to 350 degrees.
Grease a 13x9 inch pan.
Layer 1/2 the tomato sauce, 1/2 the lasagne noodles, half the ricotta cheese, 1/2 the Parmesan cheese, and half the Swiss or Mozzarella cheese.
Repeat.
Top with additionial Swiss or Mozzarella cheese, if desired.
Bake 45 minutes.
Let cool 15 minutes before cutting.
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***Hand-held mixer: Don't add all the p.
sugar so you won't burn up the mixer.
When icing is nice & fluffy, THEN add the rest of the p.
sugar.
or enough to get it to spreadable consistency.
If mixer gets hot , turn it off for 20 minutes to cool it down or its ruined! Chocolate Icing: Add Hershey's Cocoa  until the buttercream icing becomes the nice rich chocolate color you want.
If you want strong chocolate taste, you must add more cocoa.
Butter: Of course icing made with butter tastes better.
But it melts just setting out, so think what it does in the bag in your warm hands! Of course, you can substitute butter for Crisco  or sub.
half the Crisco, making it half Crisco & half butter.
When butter icing is requested, I do it & just caution my customers that the decorations won't be as perfect.
Usually they don't mind.
Cream sugar and shortening.
Sift flour, measure, and sift with baking powder and salt.
Add alternately with milk to creamed sugar and shortening.
Beat thoroughly.
Add flavoring.
Carefully fold in stiffly beaten egg whites.
Pour into well-oiled layer cake pans.
Bake in moderate oven (375 F) about 20 minutes.
In a large mixing bowl, tear the White Castle hamburgers into pieces and add diced celery and seasonings.
Toss and add chicken broth.
Toss well.
Stuff cavity of turkey just before roasting.
Makes about 9 cups (enough for 10-12 lb bird).
NOTE: Allow 1 White Castle hamburger for each pound of turkey, which will be the equivilent of 3/4 cup stuffing per pound.
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Mix all above ingredients (except buns and crackers).
Bake in casserole dish at 350 deg F.
for 30-35 minutes.
Let stand for 10 minutes.
Put open buns under broiler until toasted.
Serve dip on buns or crackers.
Combine beans, broth, garlic and half of the onions in a large soup pot.
Bring to a boil.
Reduce heat, simmer until beans are soft (3 hours or more), adding more broth if necessary.
In a skillet, saute remaining onions in oil until tender.
Add chiles and seasonings, mix thoroughly.
Add to bean mixture.
Add chicken and simmer for 1 hour.
Serve topped with grated cheese, salsa and sour cream.
Salsa: You can use store bought or make your own using Peeled tomatos, green chiles, onion, garlic and fresh cilantro.
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Contributed to the echo by: Keith Ker White Chocolate Cheesecake Soften the cream cheese in the microwave.
Melt the chocolate in a double boiler.
Be careful not to get any water at all in the white chocolate as it changes the consistency.
Hershey's white chocolate bars can be used for the white chocolate.
Add sugar and eggs to cream cheese and blend a bit.
Blend in the chocolate.
Pour the mixture into a graham cracker crust and bake for 20 minutes at 350 degrees.
Let cool slightly in oven with heat off and door slightly ajar.
(Actually, this made two pies for us, so you might want to have two pie crusts on hand the first time you make it.
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BLEND BUTTER, SUGARS, EGG,AND VANILLA UNTIL FLUFFY, STOPPING ONCE TO SCRAPE DOWN SIDES OF BOWL, ABOUT 1 MIN.
ADD FLOUR,BAKING SODA AND SALT AND MIX UNTIL JUST COMBINED.
DO NOT OVER MIX.
STIR IN WHITE CHOCOLATE CHUNKS AND NUTS.
MOUND DOUGH BY 1/3 CUPFULS ONTO LIGHTLY GREASED COOKIE SHEET, SPACE ABOUT 2 IN.
APART.
BAKE IN PREHEATED 375 DEGREE OVEN UNTIL LIGHLY BROWN AROUND EDGES, ABOUT 15 MIN.
COOL ON COOKIE SHEET FOR 3 MIN, THEN REMOVE TO RACKS AND COOL COMPLETLEY.
STORE IN AIR-TIGHT CONTAINER.
(CAN BE PREPARED AHEAD.
STORE COOKIES UP TO 4 DAYS AT ROOM TEMP.
OR FREEZE 3 WKS.
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Date:   Mon Dec 24 1990  23:27:01 From: Jean Cody (repost)  WHITE CHOCOLATE CHIP WITH MACADAMIA NUT COOKIES.
This makes about 8, so gather the following stuff:  Let's see.
turn to page 97.
Preheat oven to 375 F, and lightly grease 2 cookie sheets.
In a food processor using steel blade, blend butter, sugars, egg, and vanilla until fluffy, stopping once to scrape the sides of the bowl, about 1 minute.
Add flour, baking soda, and salt and mix until just combined using 2 or 3 pulsed things; do not over-process.
Transfer to large bowl and stir in chocolate and nuts.
Mound dough by 1/3 cupfuls onto prepared cookie sheets, spacing about 2 inches apart.
Bake until light brown around the edges, about 15 minutes.
Cool on the cookie sheets about 3 minutes.
Transfer to rack and cool completely.
You don't need me to tell you what to do next.
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Servings:  1  * White Chocolate-flavored baking bar should be grated.
Sprinkle gelatin over water in a small saucepan; let stand 1 minute.
Cook over low heat, stirring until gelatin dissolves.
Add grated baking bar and stir constantly until chocolate melts; cool slightly.
Combine whipping cream and gelatin mixture in a mixing bowl; beat at medium speed of an electric mixer until thickened.
Stir in vanilla.
Makes 3 cups.
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Scald half and half in top of double boiler set over simmering water.
Add chocolate.
Reduce heat so water barely simmers and cook until chocolate is melted, stirring occasionally.
Remove from heat.
Using electric mixer, beat eggs in medium bowl to blend.
Add sugar and beat until dissolved.
Slowly mix in chocolate mixture.
Beat in cream.
Refrigerate until well chilled.
Process chocolate mixture in ice cream maker according to manufacturer's instructions.
Freeze in covered container at least 4 hours to mellow.
If frozen solid, let ice cream soften slightly in refrigerator before serving.
Makes 2 quarts.
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Melt chocolate.
Dissolve gelatin with 1 ounce of water.
Place cream cheese and sugar in mixing bowl.
Use medium speed for 10 minutes.
When mixture is soft and creamy add melted white chocolate and gelatin.
Mix for two minutes.
Add whipped cream and sundried cherries.
To assemble: Grease a 10-inch mold with butter and cover sides with the Shortbread crumbles.
Pour Caramel DeLite crumbles on bottom, then pour the cheesecake mixture over the first layer of cookies.
On top of that pour the Praline Royale mixture.
Alternate the cheese and cookie layers.
Makes 10 servings.
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PREHEAT oven to 350F (180C).
Grease 15" x 10" x 1" jelly roll pan.
CREAM 1 cup GOLDEN CRISCO SHORTENING, brown sugar, eggs and vanilla in a large mixer bowl until smooth and creamy.
Gradually add flour, baking soda and cinnamon, mixing until smooth.
Stir in oats.
Set aside.
HEAT sweetened condensed milk, chocolate chips and 2 tbsp.
GOLDEN CRISCO SHORTENING on low heat, stirring often, just until melted and smooth.
Stir in orange rind and nuts.
PRESS 2/3 cup of the oat mixture (about 4 cups) into greased pan.
Spread filling mixture evenly over crust.
Sprinkle remaining oat mixture evenly over filling.
BAKE at 350F (180C) for 25-30 minutes, or until golden.
Cool, then cut into bars.
From the CRISCO SHORTENING Holiday Recipes booklet.
Typed for your eating pleasure by Bruce Starling.
Preparation time: 20 mins.
Baking time: 30 mins.
Excellent for freezing.
PREHEAT OVEN TO 325F.
Melt the chocolate in the top of a double boiler.
Cut the butter into tablespoon pieces, place in the bowl of a mixer and mix until smooth.
Slowly add the melted chocolate until incorporated.
Add the eggs, one at a time, as each one is absorbed.
Add the sugar, then the flour.
Lightly grease a 9-by-11-inch baking pan.
Pour in the batter and smooth the top.
Place in the oven and bake for 25 to 30 minutes.
When the cake is cooked, remove from the oven and let cool before removing from the baking pan.
To serve, cut the cake into individual portions and top with fresh raspberries.
Accompany with whipped cream or raspberry sauce, if desired.
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Combine all the dried ingredients in a large mixing bowl and stir in the Copha.
Mix well.
Press the mixture into a greased 30cm x 20cm lamington tin and refrigerate overnight.
Serve cut into squares & lightly dusted with icing sugar.
Hint.
250 gm of COPHA can be quickly and easily melted in the Microwave oven using the "Medium-High" cycle (70% power) for about 5-7 minutes.
Stir and cool slightly.
This chowder has two twists: bacon is added in addition to salt pork and fried julienned leeks are used as a garnish.
The recipe comes from Ris Lacoste, chef at 21 Federal St.
in Washington.
Scrub the quahogs and place them in a large, covered pot with the wine.
Steam them for 10 to 15 minutes or until the shells just open.
Shuck the quahogs and grind with a meat grinder or food processor.
Strain the cooking liquid through damp cheesecloth - you should have 2 quarts.
If you don'y, add fish stock, clam broth or water to make up the difference.
Reserve the ground clams and the liquid separately.
Finely chop three of the leeks.
Cut the remaining three leeks into fine julienne and reserve them for the garnish.
Finely chop the onion and celery.
Finely dice the salt pork and bacon.
Fry the salt pork and bacon in a large pot over medium heat to render the fat.
Remove the cracklings with a slotted spoon.
Discard all but 6 tablespoons of the fat.
Add the chopped leeks, onion and celery to the pot and gently cook for 3 to 4 minutes, or until soft.
Stir in the flour and cook over low heat for 3 to 4 minutes.
Whisk in the reserved liquid and bouquet garni and gradually bring to a boil.
Add the potatoes and simmer for 8 to 10 minutes, or until tender.
Stir in the cream, ground quahogs, cracklings, and salt,pepper and cayenne to taste.
Just before serving, heat the oil to 375F.
Fry the julienned leeks for 1 minute until crisp.
Drain on paper towels and sprinkle with salt.
To serve, ladle the chowder into bowls.
Place a pat of butter in each bowl and garnish with the fried leeks.
Makes 12 servings.
[Steven Raichlin; The Baltimore Sun; Sept 22, 1991]  Posted by Fred Peters.
"This hearty vegetarian standard takes the place of roast turkey at White Cloud Inn, in the Pocono Mountains of Penn.
" Preheat oven to 375.
Saute onion and celery in oil.
Put all ingredients into a greased 11-3/4 " x 7-1/2" baking dish and bake until just firm and slightly brown on top, about 35 to 40 minuets.
Serve with you favorite sauce or gravy.
The Inn uses a mushroom sauce, but the dish is also good with a tomato sauce or onion gravy.
Yield: 5 to 6 servings.
Makes about 9 half-pints.
Wash, peel and chop the figs.
Wash and chop the oranges, including the rind.
Put figs and oranges in a preservng kettle with the sugar.
Place on low heat and cook, uncovered, about 45 minutes, stirring occasionally.
While this is simmering, wash, very thinly slice and seed the lemons.
Cook them in a small amount of water until tender and drain.
About 15 minutes before the fig mixture is done, add the lemon slices.
Ladle into hot, sterilized jars and seal immediately.
To seal:  Fill to within 1/2-inch head room, being sure to first wipe the rim and threads of the jars with a hot damp cloth to remove all particles of food, seeds or spices.
While contents are hot, cover with a 1/8-inch layer of paraffin.
When paraffin has set, add another layer of melted paraffin, tilting and rotating the jar to seal completely.
It was either a stroke of genius or an accident which is responsible for the anchovies.
The following recipe is taken from "The Carolina Housewife", published in the fifties (18), and long out of print.
As you can see from these ingredients, it was published in a time of flourishing hospitality.
Juice of 1 lemon  Parboil the chickens, and when they are tender remove them from the broth, skin them and cut them in pieces for serving.
Return them to the liquor and add the seasonings, including the wine.
Stew gently until very tender.
Remove the onion and add the cream, the butter and flour well blended, and when this has come to the boiling point add the beaten egg yolk, but do not let it boil.
Add the lemon juice, being very careful not to curdle the mixture.
Rich as this sauce is, it is suggested that mushrooms, a few capers and oysters shredded in a little of their own liquor may be added.
Serve garnished with toast points.
This chicken dish has unusual flavor, for the anchovies "melt", leaving no visible trace but a most elusive taste.
From: 200 Years of Charleston Cooking 1930 Shared By: Pat Stockett  c
Cream sugar and shortening.
Add eggs and beat thoroughly.
Sift flour, measure.
Use 1 cup flour for dredging fruits.
Sift remainder with baking powder, baking soda, and salt.
Add alternately with fruit juice to first mixture.
Add flavorings, fruits, coconut, and nuts.
Mix thoroughly.
Fold in stiffly beaten egg whites.
Pour into well-oiled pan.
Bake in slow oven (325 F) about 1 hour.
Cook 1 c.
sugar and water to soft ball stage.
Fold into stiffly beaten egg whites.
In another kettle, cook at same  time sugar, syrup and a little water to hard ball stage.
Pour into first mixture.
Add vanilla and beat until it begins to harden.
Add nuts if desired and pour on buttered plate.
Cut into squares.
Sort and wash beans; place in a Dutch oven.
Cover with water 2 in.
above beans.
Soak 8 hrs; drain beans, and return to Dutch oven.
Add 3 cans of chicken broth and next 7 ingredients; bring to a boil.
Reduce heat and simmer, covered, 2 hrs.
or until tender, stirring occasionally.
Add remaining can of chicken broth, chicken, and next 3 ingredients.
cover and simmer 1 hour, stirring occasionally.
With kitchen shears, make 4 cuts in each tortilla toward, but not through center.
Line serving bowls with tortillas, overlapping cut edges.
Spoon in chili, and top with cheese, salsa, and sour cream.
Southern Living Dec.
'92 Beverly Germany Fort Worth, TX.
MM by Perry Parsons  
Mix the dry ingredients together and slowly add the vinegar and oil.
Stir in the cream and beaten egg yolks and cook in top of double boiler until thick.
In a heavy pot combine the milk,carrot,celery,onion,peppercorns,clove and bay leaf.
Heat until bubbles form around edge of pot.
Set aside for 5 minutes and strain.
Over moderate heat,melt the butter in the saucepan.
Add the flour and stir until flour and butter are blended.
Cook over moderate heat for 1 minute,stirring constantly.
Add the strained milk in a slow steady stream as you stir constantly with a whisk.
Switch to a wooden spoon and continue to stir as the mixture comes up to a simmer.
Turn heat down and simmer for 5 to 10 minutes,stirring occasionally,until the sauce becomes smooth and thick.
Season to taste with nutmeg ans salt and pepper.
Makes approximately 1 1/2 cups.
This Sauce Goes With Crusty Macaroni.
In a large bowl combine dry milk, flour, and salt.
Mix well.
With a pastry blender cut in butter or margarine until mixture resembles fine crumbs.
Lightly pack in a large airtight container.
Label White Sauce Mix and store in refrigerator.
Use within 2 months.
Makes about 1 quart of mix.
TO MAKE BASIC WHITE SAUCE:  Use 1/2 cup WHITE SAUCE MIX and 1 cup of cool water.
Combine in a small sauce pan (for thinner white sauce decrease the mix to 1/4 cup or for thicker white sauce increase mix to 3/4 cup).
Cook over low heat until smooth, tirring constantly.
Season with pepper, herbs, and spices.
Makes about 1 1/2 cups of sauce.
VARIATIONS:  Substitute milk, tomato juice or chicken or beef stock for all or part of the water.
Cheese Sauce: Add 1/2 to 1 cup Shredded Cheddar cheese after mixture thickens.
Stir until cheese is melted.
Curry Sauce: Add 1 t curry powder to thickened mixture.
Cream together shortening and sugar; mix in egg whites.
Sift dry ingredients together; mix buttermilk, vanilla and almond flavoring.
Add 2 mixtures alternately to egg white mixture.
Spread in 15 x 11" jelly roll pan.
Bake @ 350 degrees, 25 minutes.
Frost with Basic Icing when cool.
Info:  from The Old Farmer's Almanac Colonial Cookbook  Parsley  Peel, slice and coarsely chop the vegetables and cook them slowly in the butter for 5 minutes.
Add 6 cups of boiling water, salt and pepper, and bread, which you have first dried out in a slow oven and crumbled.
Simmer the soup for a half hour and puree' it.
Reheat over low heat.
Stir in the egg yolks beaten well with the cream.
Serve at once, garnished with finely minced parsley.
Posted by Perry Lowell.
Courtesy of Fred Peters.
PLACE ALL INGREDIENTS except squid in a 1-quart pot and bring to a boil over high heat on the stove.
Add the squid, cook 30 seconds and immediately remove from the heat.
Pour the contents of the pot into a glass bowl, cover with a plate and let cool to room temperature.
Place in refrigerator until chilled.
Serve over lettuce or chilled pasta.
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PREHEAT OVEN TO 375F.
Combine wine and mustard in a 3-inch deep baking dish just large enough to hold the whitefish fillets in 1 layer.
Place the whitefish in the wine and sprinkle with salt, pepper and thyme.
Place the onions and fiddleheads on top, cover the dish and place in the oven for 20 minutes.
Remove baking dish from the oven.
Arrange a bed of onions and fiddleheads on a platter and place the fish on top.
Swirl butter into the cooking liquid and pour over the fish.
Serve immediately.
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PREHEAT OVEN TO 350F.
Place rice, 3 cups clam juice, anchovies, rosemary and sage in a 9-by-12 baking dish.
Cover and place in oven for 30 minutes.
Remove from oven, place leeks on the rice and arrange whitefish on top, skin side up.
Give a turn of the peppermill.
Cover and replace in oven for 15 minutes.
Meanwhile, combine remaining clam juice, lemon juice and mustard in a small saucepan and place over medium heat on the stove.
Bring to a boil and cook until reduced by half.
Remove from heat and pour into a blender.
Put blender on medium speed and slowly drizzle in the oil.
To serve, arrange whitefish on a platter surrounding a mound of risotto.
Spoon a little sauce over the fish and serve the remainder on the side.
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Place steaks in cold water overnight.
The next day, pat dry and season with salt, pepper and paprika.
In a skillet, quickly brown steaks with butter or oil.
Remove meat from skillet and set aside.
Saute onion and garlic until transparent and add remaining ingredients.
Place meat in heavy roast pan and pour onion mixture over it.
Cover and cook in a 350F oven for 2 hours or until meat is tender.
Remove spice bag and bay leaves.
Thicken liquid with flour and water.
Serve.
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THE DAY BEFORE COOKING, WASH pig inside and out; soak it in very cold water with vinegar for a few hours.
This freshens and whitens the meat.
If you pig is frozen, it can also defrost during this soaking.
Over a medium heat cook the carrots, celery and onions in the oil for a good 10 minutes, stirring occasionally.
The onions should become somewhat translucent, the carrots slightly caramelized.
Add salt and thyme.
Dry the pig thoroughly inside and out.
You may stuff the pig with the vegetables at this time; however, if you use a conventional stuffing, such as one for a turkey, wait until just before cooking and make certain that the pig and stuffing are at room temperature.
The easiest way to close the opening is to use an ice pick or an upholstery needle to punch rows of holes about an inch apart on both sides of the stomach flaps.
Then lace it up with thick string just as you would a shoe.
You may also use skewers and string as you would for a turkey.
Because protein firms as it cooks, the pig will stay in whatever position you place it.
It should resemble a dog resting on its haunches.
Place the pig in the roasting pan; it may have to be placed diagonally.
Tuck the hind legs close to the stomach on either side; tie them together with string under the stomach if needed.
The forelegs should be pointing straight ahead (also tied together so they won't spread out) and the head resting between them.
Place a small piece of wood (like a child's block) or a piece of bunched-up foil in the mouth, opening it as wide as you can.
Twist the tail into a curl and secure it with string or tape.
Place crumpled aluminum foil in the eye sockets (some people place marbles).
At this point you may cover it with plastic wrap and refrigerate it.
Before cooking the pig, let it come to room temperature.
Preheat oven to 450F.
With the oil, thoroughly baste every inch of the pig, including the head, legs and tail.
Out of aluminum foil make little covers for the ears and tail.
If your pig hangs over the pan, use heavy-duty foil to extend the pan so that any juices will be collected.
Place the pig in the oven for 30 minutes.
Remove the pig quickly, shutting the oven door, baste with oil again and return to the oven.
Then reduce the temperature to 350F.
Continue basting with oil every 20 minutes 4 to 5 more times (for a total of 2 hours).
If the ears and tail haven't browned, remove the aluminum covers for the last 20 minutes.
The total cooking time will be between 2 and 2 1/2 hours.
The cooking time is less because it is not fully stuffed; if it were, it would take an hour longer.
(Approximately 10 minutes per pound lightly stuffed or unstuffed; 15 minutes per pound fully stuffed.
) The pig is done when the temperature of the thigh reaches 165F (trichinae are killed when the internal temperature reaches 139F for a period of 10 minutes).
When done, it may easily rest for an hour under foil or in a turned-off oven.
To serve, make a garland for the pig's neck by stringing together sprigs of watercress.
Make certain your apple is nicely polished.
Enlist some help and very carefully slide the pig onto the platter or carving board it will be presented on.
It is rather fragile at this point and can even break in half.
Make a sauce by skimming the fat off the juices in the roasting pan.
Place the roasting pan over 2 burners, add the stock and the wine and bring to the simmer.
Stir to dissolve all the roasting juices coagulated on the bottom and continue cooking about 10 minutes.
If you wish to thicken the sauce, whisk in 2 tablespoons of flour that have been blended with 2 tablespoons of butter, bring the sauce back to the boil and boil for 2 minutes, stirring.
Remove any remaining foil, string or skewers.
Place the apple in the pig's mouth.
Place the watercress garland around its neck and bring it to the table.
Heat oven to 350.
Grease bottom of loafpan, 9x5x3 inches.
Stir all ingredients except Orange Butter until mix and flour are moistened; pour into pan.
Bake until wooden pick inserted in center comes out clean, 50 minutes to 1 hour.
Remove from pan; cool slightly on wire rack.
Serve warm with Orange Butter (INDEX).
Combine yeast and warm water, stirring a little to dissolve yeast.
Let sit about 10 minutes.
Add 1/2 of flour; add water and honey; whisk until smooth.
Cover bowl and let stand 1 1/2 hours.
Combine remaining flour with butter, and flatten butter pieces.
Pour yeast batter into flour mixture; fold together with spatula; just moisten flour without breaking butter pieces.
Turn dough onto lightly floured surface.
Pat dough down and roll into a 18" x 12" rectangle; if too sticky, sprinkle with flour.
Use a metal spatula to fold 1/3 of dough toward center; then fold from other side, 1/3 of dough over first 1/3.
Lift folded dough off work surface, and scrape surface clean.
Sprinkle work area with flour and repeat, rolling and folding 3 more times.
Dough must be hard; if not, freeze for 45 minutes.
Pat dough into rectangle.
Cut into parts, 1 part for each 4 croissants.
For instance, for 24 croissants:  cut in 1/2 lengthwise, then cut each half into 3 pieces, for a total of 6 (4x6=24).
Work with one piece at a time, holding others in refrigerator until ready to use.
Roll each piece individually into 5 1/2" x 14" rectangles.
Cut into two 5 1/2" x 7" pieces.
Cut each piece diagonally to form 4 triangles; roll from wide end to point.
Place on ungreased cookie sheets.
Curve ends to crescent shape.
Beat egg with water; brush croissants with this and set them aside 1 hour.
Reglaze with egg/water mixture.
Bake at 375 degrees until puffed and brown.
Let cool slightly and serve.
Dissolve yeast in water.
Add oil, honey, salt, and 1 cup whole wheat flour, and mix well.
Cover and set in warm place until light and bubbly.
Add remaining wheat flour and as much white flour as the dough wants.
Knead for 10 minutes or more.
Grease top of dough, put in oiled bowl, cover, let rise 35-45 minutes.
After 1st rise, punch down, knead briefly, allow it to rest about 10 minutes -- pat it down occasionally.
Heat pizza stone in 400F oven.
On a cornmeal-covered board (lots of cornmeal), roll, pound, and push dough into a circle.
Take out stone, slide dough onto it, top with sauce and pizza ingredients.
Cook pizza 10 to 15 mins.
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Combine 2 T.
sugar with remaining dry ingredients.
Cut in margarine until crumbly.
Beat eggs and reserve 1 T.
Stir remaining eggs, milk, and raisins into crumb mixture.
Knead dough 5 times.
Divide in half & pat into 5-inch circle.
Cut each into 8 wedges and place on greased cookie sheet.
Brush reserved egg over wedges and sprinkle with reserved sugar.
Bake at 425 degrees for 17 minutes or until browned.
Serve warm.
Makes 16 scones, 130 calories each.
I used the whole wheat starter and experimented with your whole wheat bread recipe in the DAK today.
It turned out great.
Basically, I just halved your recipe and added a few things.
My DAK is a 3 cup flour model, is yours? If I'm using whole wheat or rye flour, I can add more flour because it doesn't rise as much.
Also, whenever I use whole wheat, etc.
I add vital wheat gluten and lecithin to aid elasticity and to help it rise.
This is what I put in the DAK and the order I used: Turn the light/dark setting to 12 o'clock and set the menu to Sweet Bread (the auto.
one, not the manual one) Later, at the beeps, I added 3/4 c.
pecans (didn't have walnuts on hand).
I usually add large pieces since they are kind of cut up by the B/M while knead ing.
We can keep experimenting with this.
let me know if you try it and what you add or subtract.
Have you ever added raisins, oatmeal or any kind of seeds? The B/M gives me the lazy way out, and I wanted to see what it would do in it.
Thanks so much for taking precious time to post the recipe.
I have some of the beer s/d starter to give you when we get together, but the whole wheat starter is GREAT!.
These tortillas are lower in saturated fat, with no cholesterol and higher in fiber than traditional tortillas prepared with lard and white flour.
Cornstarch, for dusting the tortillas  Stir together the first 6 ingredients.
On a floured board knead until smooth.
Divide dough into 12 equal balls.
Dust lightly with cornstarch.
Roll into a circle as thin as possible on a lightly-floured board.
Drop onto a very hot ungreased griddle.
Cook until brown spots appear on one side.
Turn and cook on second side.
Yield: 12 large tortillas  One Serving = 1 tortilla Calories: 133 Protein: 4 g Fat: 1 g Carbohydrate: 27 g Fiber: 1.
8 g Cholesterol: 0 mg Sodium: 51 mg Potassium: 69 mg  Exchange: 1-1/2 Starch/Bread  W
Add all ingredients in the order listed, select white bread and push start.
NOTE: A nutritious real whole wheat bread good for sandwichwes and "great" for toast.
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In a glass or ceramic bowl or jar that has been scalded, combine flour and yeast, add water and blend well.
Cover with plastic wrap and pierce with fork to release gases.
Place in a warm, draft-free location at an even 85F for 18-24 hrs; stir several times daily.
Refrigerate until ready to use.
If you have several starters, keep whole wheat separate from others to preserve its own distinctive flavor.
Whole wheat starter does not have as much rising action as that made with white flour; you may have to plan longer rising times.
To replenish, always use whole wheat flour.
Yield:  About 20 "Pies"  Preheat the oven to 350 degrees F.
Grease 3 or 4 baking sheets and set aside.
TO MAKE THE PIES:  Beat the sugar and shortening in the large bowl of an electric mixer until well blended.
Mix the flour, cocoa, baking soda and salt in a medium-sized bowl with a wire whisk until light and thoroughly combined.
(Using the wire whisk to blend the dry ingredients, in this case, makes sifting unnecessary.
)  With the electric mixer running on low speed, add the flour mixture and milk alternately to the sugar mixture, starting and ending with the flour mixture, beating well after each addition.
beat in the vanilla.
Drop the batter by heaping measuring TBLS.
2 inches apart on the prepared baking sheets.
(The little cakes will be about 2 1/2 inches in diameter after baking)  You should have about 40 cakes.
Bake for 15 minutes or until cakes spring back when touched lightly.
Remove to wire racks to cool.
TO MAKE THE FILLING:  In a large bowl, combine the butter, marshmallow creme, sugar, shortening and vanilla.
Beat for 2 minutes, using an electric mixer set on high speed, until light and fluffy.
ASSEMBLY:  Place about 1 TBS of filling on the flat sides of half the cakes.
Top with the remaining cakes and press together so that the filling squashes out the sides a little.
NOTE:  Because of all the butter in the filling, these pies should not be held at room temperature indefinitely.
Pies that are not to be eaten soon after baking should be wrapped in plastic film and refrigerated or frozen for future use.
*** Cup Cake ***  Sift dry ingredients into a mixer bowl.
Add crisco, milk and vanilla.
Beat hard for 2 minutes.
Pour into paper lined muffin tins.
Bake 20-25 minutes in a preheated 350oF oven.
Makes 12-16.
*** Filling ***  Mix flour and milk and cook until pasty, cool.
Combine sugar, vanilla, crisco and butter.
Add to the flour mixture and beat until fluffy for 10-15 minutes.
With a sharp knife, cut off the top to make a cone shape 1" in diameter.
Fill with filling and replace the top.
* Chiles should be seeded and finely chopped.
** Wild game can be any of the following, venison, antelope, rabbit, elk, duck, game sausage, lamb or domestic beef.
~------------------------------------------------------------------------- INSTRUCTIONS:  Heat oil in an 8-quart Dutch oven over medium heat; add onion, garlic and peppers and saute  until soft, Add herbs and spice and saute several minutes longer.
Add meat and cook until lightly browned.
Stir in chili sauce and bring to a boil.
Add beef broth to barely cover the ingredients and return to a boil.
Reduce heat, cover, and gently simmer for 2 1/2 to 3 hours, stir- ring occasionally.
Stir in beans, if desired, and season with salt and pepper to taste,  Garnish each serving with grated cheese and chopped red onion.
Serves 10 to 12.
PER SERVING: 500 calories, 39 g protein , 60 g carbohydrate, 13 g fat (3 g saturated), 96 mg cholesterol, 1,907 mg sodium, 10 g fiber.
From and article by Gloria Ciccarone-Nehls, San Francisco Chronicle, 3/10/93.
First, marinate the strips of game.
In a non-reactive bowl, mix together the marinade ingredients, the cognac, salt and pepper, thyme, allspice and green onions.
Add strips of game and marinate while preparing stuffing.
For stuffing, cook onions slowly in the butter until tender.
Scrape into large mixing bowl.
Pour cognac into same skillet and boil until reduced by half, scraping bottom of skillet to loosen any pan drippings.
Scrape into bowl with onions.
Add pork and veal, beaten eggs, salt, pepper, allspice, thyme and garlic.
Beat vigorously with wooden spoon until thoroughly blended.
To assemble pate, line bottom and sides of laof pan with blanched bacon (to blanch plunge bacon into boiling water, remove immediately and drain briefly under cold running water), reserving a few strips for top of pate.
Drain game strips, reserving marinade.
Beat marinade into stuffing.
Divide stuffing into three parts.
Dip hands in cold water and arrange first third of the stuffing in bottom of loaf pan.
COver with half the strips of game.
Repeat layers, another third of stuffing and remaining half of game strips.
SPread remaining thrid of stuffing on top.
Place bay leaf on top and cover with remaining blanched bacon.
COver top of pan with aluminum foil and set in larger pan of boiling water (water should come about halfway up the outside of loaf pan).
Bake in oven preheated to 350 degrees for 1 1/2 hours.
Remove loaf pan from water and place another loaf pan (preferably glass so it's heavy enough to weight down the pate) on top of foil-wrapped pate.
Cool pate at room temperature several hours or overnight.
Chill, still weighted.
Serve in slices with crackers.
NOTE: A "pinch" is about 1/8 ts.
WASH AND DRY all the greens.
Tear or cut them into whatever size you like, and put them into a large bowl with the scallions and toasted sunflower seeds.
Pour over the dressing (RECIPE Follows) and toss well.
DRESSING: Whisk everything together, taste, and adjust with more vinegar or oil as needed.
*Note: Scottish Cheddar is excellent used in this recipe.
** Greens may be sorrel, dandelion, nettle tops and/or watercress.
Make the tart as in the Lobster Tart recipe, replacing the lobster with the greens, washed and shredded, but not cooked.
Stir in the cheese before cooking.
You can substitute dried wild mushrooms for the shiitake.
Just soak them for 15-to-20 minutes beforehand (and be sure to add the strained soaking liquid to the stock).
HEAT BUTTER in small skillet over moderate heat.
When it begins to foam, add mushrooms and cook for 3-to-5 minutes, until soft.
Add salt and pepper to taste.
Turn off heat and set aside.
Bring the broth to a steady simmer in a saucepan on top of the stove.
Heat butter and oil in heavy 4-quart casserole over moderate heat.
Add onion, saute for 1-to-2 minutes, until it begins to soften, being careful not to brown.
Add rice to butter-oil-onion mixture.
Using a wooden spoon, stir 1 minute, making sure all grains are well coated.
Add wine and stir until completely absorbed.
Add simmering broth, 1/2 cup at a time, stirring frequently.
Wait until each addition is almost completely absorbed (approximately 2 minutes) before adding next 1/2 cup, reserving 1/4 cup to add at the end.
Stir often.
After approximately 18 minutes (rice should be tender and firm), add 1/4 cup broth, mushrooms, Mascarpone and Parmesan cheeses and stir vigorously so cheeses melt.
Sprinkle with parsley.
Serve immediately.
This sauce has an intensely woodsy flavor that would be good on pasta, roast chicken or pork.
TO RECONSTITUTE DRIED MUSHROOMS, place them in a bowl and cover with 3 cups of warm water.
Soak for at least 2 hours or up to 8.
When mushrooms are soft, drain and reserve water and squeeze out as much water as you can from the mushrooms.
Pour the mushroom water through a double layer of cheesecloth or a cloth towel to remove any sand that may have been lurking in the mushrooms.
Reserve 1 cup of liquid for this recipe.
(Pour the remaining mushroom water into a plastic container or airtight bag, label and freeze for up to a year to use in soups and sauces.
) Wash the fresh mushrooms and pat dry.
(Slice chanterelles and cultivated mushrooms, trim and discard the stems of shiitake mushrooms, and trim and discard root tips of oyster mushrooms.
) Melt the butter in a medium skillet over medium heat and add the reconstituted dried mushrooms, garlic, shallots and salt.
Cook, stirring, for 10 minutes.
Add the fresh mushrooms and continue to cook another 10 minutes.
Add the reserved mushroom water and sherry.
Increase the heat to high and cook until the liquid reduces by about 2/3.
Add the cream and cook until the liquid reduces to a saucelike consistency and is thick enough to coat a spoon.
Add soup mix to 3/4 cup hot water;let stand until lukewarm.
In a separate container, soften yeast and sugar with 2 tablespoons warm water.
Beat soup mixture and yeast mixture together with egg, 1 cup Dry Baking Mix and Sourdough Starter.
Stir in remaining Dry Baking Mix to make a stiff dough.
Place on a floured surface;knead until smooth and elastic.
Place in a greased bowl, turning to grease top.
Cover and let rise for 2 hrs.
Shape into a round loaf.
Place on a greased pan, cover and let rise 45 mins.
Bake in a 375 Deg.
oven for 35 mins.
IN A LARGE BOWL, combine the chicken, rice, pecans, scallions, tomatoes and avocados.
In the bowl of a food processor fitted with a steel chopping blade, combine the chick peas, garlic, vinegar and soy sauce, and process into a smooth paste.
With the motor running, pour the sesame and vegetable oils through the feed tube in a slow, steady stream.
The vinaigrette will be creamy and thick.
Pour over the salad, toss and season with salt and pepper to taste.
Toss again and serve.
In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened.
Add the rice, and cook the mixture, stirring constantly, for 1 minute.
Stir in broth, season with salt and pepper to taste, and add the almonds.
Transfer the mixture to a 4-qt.
casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender.
Stir once after about 35-40 minutes.
PREHEAT OVEN TO 350F.
Rinse the wild rice, and soak it in water for a half hour, then drain.
Add 4 cups fresh water and salt, and bring to a boil.
Cook, covered, at a simmer until the grains are swollen and tender, but still chewy, about 30 to 35 minutes.
Pour the cooked rice into a colander and let it drain briefly.
While the rice is cooking, toast the hazelnuts in the oven, 7 to 10 minutes, or until they smell toasty.
Let them cool a few minutes; then rub them in a small kitchen towel to remove most of the skins.
Don't worry about any flecks of skins that won't come off.
Roughly chop the hazelnuts, leaving the pieces fairly large.
Rinse the currants in warm water and squeeze them dry; then cover them with the orange juice and let them soak until needed.
Prepare the vinaigrette.
Add the soaked currants and the fennel to the warm rice, and toss with the dressing.
Just before serving, cut the apple into small pieces, add it to the rice, along with the hazelnuts, and toss.
Season with freshly ground black pepper, and additional salt, if needed, and serve.
FOR CREPES: Blend the egg replacer w/1/2C water until smooth.
Add remaining ingredients and blend one minute at high speed.
Heat a crepe pan or non stick 8" skillet over low heat, brush the bottom lightly w/oil (I use unrefined corn oil).
When pan is heated, take it off the burner, let cool about three seconds and pour 3-4T batter into it.
Swirl the pan so the bottom is coated w/a thin layer of batter.
Put the pan back on the burner and cook until lightly browned.
Flip the crepe and cook until that side is lightly browned as well.
Repeat w/remaining batter.
This makes about a dozen crepes.
Note that you will inevitably screw up the first crepe or two, but it will become fairly routine after that.
Don't worry about it, I still do that after all these years.
FOR STUFFING: Saute the onion in a little dry white wine for a minute or two, then add wild rice and stock, cover tightly, bring to a boil, turn heat to low and cook about an hour, until all liquid is absorbed.
While the rice cooks, saute celery in oil until slightly tender, add onions and all mushrooms, and saute until all vegs are medium tender.
Add cooked rice, tomato and seasoning and cook another ten minutes or so.
Fill crepes w/the mixture, roll them over it and heat in a preheated oven at 350 for about ten minutes.
Serve w/Nutty Almond Sauce and garnish w/parsley and a twisted orange slice.
FOR NUTTY ALMOND SAUCE: Toast almonds until golden, then pulverize.
(Don't overgrind or you'll get almond butter.
)  Heat oil a few minutes in a heavy bottomed skillet, then stir in flour and cook 2-3 minutes on low, until fragrant.
Stir in soy milk and continue to stir until it begins to thicken, then stir in seasonings.
Cover and cook 10 more minutes, but stir often to prevent scorching.
Stir in almonds and cook another 4-5 minutes.
Serve w/a simple spinach salad w/mustard vinaigrette and French bread, along w/a chilled white wine.
Melt the butter with the oil in a heavy skillet or large saucepan and saute the onion until soft.
Add the rice and cook, stirring often, until slightly colored.
Add the walnuts, cook for 5 minutes, then add the celery, and cook until the rice is golden.
Stir in the herbs and seasonings and the giblets.
Pour on the boiling liquid, and simmer until the liquid is absorbed, about 30 minutes, and the rice is just barely done.
Amounts may be adjusted to the size of the bird.
This recipe should stuff a 15-lb turkey.
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PRESSURE COOKER: Heat the oil in the cooker.
Add the shallots and celery and cook, stirring frequently, until softened slightly, about 1 minute.
Stir in the rice, chestnuts, currants, aniseed, salt, and water.
Lock the lid in place and over high heat bring to high pressure.
Lower the heat just enough to maintain high pressure and cook for 25 minutes.
Allow the pressure to come down naturally or use a quick release method.
Remove the lid, tilting it away from you to allow any excess steam to escape.
If the rice or chestnuts are not quite cooked, return to high pressure for a few minutes.
Drain (reserving the liquid for stock) and return to the pot.
Cover and let steam over low heat for a few minutes to dry out.
Fluff up as you stir in the orange peel.
Break up chestnuts into 2 to 3 pieces with a fork, if desired.
STANDARD STOVETOP: Soak the chestnuts overnight.
Drain and reserve the water.
In a heavy 2-quart saucepan, heat the oil.
Add the shallots and celery and saute for 1 minute.
Add the chestnut soaking liqiud plus enough water to equal 3 cups and bring to a boil.
Stir in the rice, reserved chestnuts, currants, aniseed, and salt.
Return to the boil, cover, reduce heat, and simmer until most of the grains have butterflied and almost all the liquid has been absorbed, about 50 minutes.
Let stand, covered, off heat for 10 minutes.
If there is still liquid left in the bottom of the pot, lift out the rice with a slotted spoon.
Pour cold rice over rice in strainer and lift rice with fingers (to remove any impurities).
Combine rice and 1 1/3 cups water and bouillon.
Bring to a boil, reduce heat.
Cover and simmer 60 minutes.
* Meanwhile cook bacon partially and add mushrooms, green onion and thyme.
Cook till bacon is crisp and mushrooms soft.
Drain off fat.
Add to cooked rice.
Season with pepper.
Sprinkle with chopped parsley.
Time consuming and expensive.
Be prepared to give wild rice as much cooking time as possible, occasionally it will require a bit more time as it absorbs water more slowly than regular rice.
Combine the water & soy sauce in a pot & bring to a boil over medium high heat.
Add wild rice & cover, reduce heat & simmer for 30 minutes.
Add the quinoa, cover & simmer for a furtehr 20 minutes or until the water is all absorbed.
Remove from heat & allow to steam, covered for 5 minutes.
Fluff with a fork.
Heat oven to 450 degrees.
Divide sausage into 12 equal portions.
Shape into patties.
Wrap each patty completely  around  1  hard- cooked egg.
Press edges to seal.
Dip sausage wrapped eggs in beaten egg;roll in bread crumbs until coated.
Place in ungreased 15 x 10" jelly roll pan.
Bake @ 450 degrees 30 minutes,until meat is browned and cooked.
*Note: A handful of sweet geranium or lemon balm leaves may be substitued for elderflower blossoms if desired.
Top and tail the gooseberries into a mixing bowl.
Add the finely chopped leaves or the florets of elderflower carefully stripped from the stalk, and stir to mix with the fruit.
Sift the flour and baking powder into a separate bowl.
Cut then rub in the butter.
Stir in the muscovado sugar then the lightly beaten eggs.
Finally, stir in the gooseberries and their flavourings.
Grease the base of an 8-inch spring-clip cake tin, line and grease again.
Turn the cake mixture into it and mound it up in the middle.
Bake at 350 F (180 C) gas mark 4 for about 1 1/2 hours.
Unlike most cakes, this one does not come away from the sides of the tin when it is cooked.
Cool for a few minutes before unmoulding.
Sprinkle with demerara sugar and decorate with fresh elder blossom or sweet geranium or melissa leaves, and serve the deliciously moist cake while it is still warm - as a pudding, with plenty of cream.
Melt all in double boiler til smooth.
Pour into crock or dish and refrigerate.
Can be done in MW @ level 4.
Melt all in double boiler til smooth.
Pour into crock or dish and refrigerate.
Can be done in MW @ level 4.
In large skillet heat oil over high heat.
In small bowl, combine flour, pepper and salt.
Coat both sides of chicken breasts with flour mixture; satu
 until golden brown.
Remove chicken from skillet and set aside.
Reduce heat to medium; saut
 mushrooms and onion until onion is soft.
Add tarragon, wine and chicken; cover and simmer 5 minutes.
Turn over chicken and simmer 5 minutes longer until tender; remove chicken to serving platter.
Remove skillet from heat and stir in yogurt.
To serve, pour sauce over chicken; sprinkle with parsley.
Makes 4 servings.
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In an enameled or stainless steel saucepan, combine the wine, sugar, lemon juice, anise seed, salt and sinnamon stick and bring to a boil.
Turn off heat and cool to room temperature.
Combine the raisins, plums, and peaches in a bowl and strain the cooled wine syrup over them.
Cover and refrigerate for several hours, stirring occasionally.
NOTE: This fruit cup can be served as a dessert also.
Place all ingredients in blender and mix for about 2 minutes on med.
Place sauce in a sealable container, and store in refrigerator until ready to use.
Mix or shake well before using.
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An interesting contrast of hot and sweet flavors.
In top of double boiler or heatproof bowl, with small whisk beat together all ingredients until well blended and smooth.
Stir over simmering water about 8 minutes or until thickened and smooth.
Pour into small sterilized jars; cover and refrigerate.
Serve as condiment or use as glaze for meats.
Keeps several months.
Makes 2 cups.
Per tablespoon: 43 calories, 2 grams protein, 5 grams carbohydrates, 2 grams fat, 24 mg cholesterol.
Brown steaks in 10-inch skillet over low heat.
Remove from skillet.
Heat oil in same skillet.
Cook and stir green pepper, garlic and mushrooms in hot oil over low heat until mushrooms are tender, about 5 minutes.
Place steaks on green pepper and mushrooms; add wine.
Sprinkle steaks with salt and pepper.
Heat to boiling; reduce heat.
Cover and simmer until steaks are tender, about 40 minutes.
In 3-quart oven-proof casserole, stir together broth, brown sugar, lemon juice, cornstarch and allspice; add fruits, stirring well.
Cover; bake at 350 degree for 45 minutes, stirring occasionally.
Serve warm as a side dish with poultry or pork or as a dessert.
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Remove the meat from the chicken thighs; save the bones for soup.
Dice the chicken into small cubes (approximately 1/2").
Sprinkle chicken with each of the ingredients listen under "marinade," mix well and marinate for 1/2 hour.
Remove skin and dice melon (1/2" cubes).
Measure the water into a large pot, add the chicken bones and boil for 25 minutes.
Remove bones from pot, add the chicken and the diced winter melon, cover and cook over medium heat for 10 minutes.
Now, add diced water chestnuts, sliced mushrooms and the chicken base or bouillon cube.
Bring to a boil, and serve.
SOURCE: Chopsticks, Clever and Wok.
COMBINE ALL THE INGREDIENTS except the walnuts to be used for garnish in a large saucepan and stir to blend well.
Cook the soup over medium heat until warmed through, about 6 to 8 minutes.
Ladle the soup into bowls and add a few chopped walnut pieces in the center.
Drain tomatoes and retain liquid.
Return liquid to the can (or cans) and add enough water to fill.
Put tomatoes through the medium disk of a food mill, or puree and put through a sieve  Heat oil in a heavy-bottomed soup pot and saute onion with 2 cloves of the garlic until onion is tender  Add tomato puree and cook 10 minutes, stirring.
Add more garlic and the liquid from tomates.
Add the tomato paste, salt and pepper to taste, and marjoram and thyme.
Bring to a simmer and add vermicelli  Cook until vermicelli is al dente.
Taste again and add more garlic as desired.
Serve.
In a large pot, simmer the first 6 ingredients (including bouquet garni) in 1 quart of water until the squash is almost tender.
Add the next 4 ingredients and simmer until the potatoes are almost tender.
Add enough cream to achieve the desired consistency.
Heat through.
Grate nutmeg over each serving.
[COLUMBIA MAGAZINE; Winter 1990]  Posted by Fred Peters.
Remove Stems From Kale & Wash; Pat Dry On Paper Towels.
Set Aside.
Remove Roots, Tough Outer Leaves & Tops From Leeks.
Split Leeks in Half Lengthwise.
Place Leeks in A  Small Dutch Oven & Cook, Covered, in A Small Amount Of Boiling Water About 5 Min.
OR Till Tender.
Remove With A Slotted Spoon; Cut Leeks Into Julienne Strips & Set Aside.
Return Liquid To A Boil; Add Carrots.
Cover & Cook 1 Min; Remove With A Slotted Spoon.
Add Kale, Cover & Cook 1 Min.
Drain.
Line A Serving Platter With Cooked Kale.
Arrange Leeks & Carrots in Individual Servings On Top Of Kale.
Cover & Chill.
Combine Green Onions, Yogurt, Garlic, Salt, Pepper & Vinegar in A Small Bowl.
Stir Well.
Cover & Chil.
Serve Yogurt With Salad.
HEAT THE BUTTER OR OIL in a wide pot, add the vegetables, lentils, herbs, garlic, salt, nutritional yeast, if using, and 1/2 cup water, and stew over medium-low heat for 15 to 20 minutes.
Pour in the 8 cups of cold water and bring to a boil; then simmer, partially covered, for 30 to 40 minutes.
Pour the stock through a sieve and press out as much of the liquid as possible.
Use it as is, or reduce it further for a richer flavor.
Taste and season with more salt, if needed.
Makes 4 to 6 Cups  
Have child decide on a subject for their sculpture.
Help them make a base form from the stiff wire.
Then have them wrap the form with the thin wire until he or she is satified with the shape.
Staple form to a wooden base with staple gun.
(coat hanger wire works well for a base, and something like phone wire works great as the thinner wire.
)  Sherri Williams  
Preheat wok over medium heat.
Divide package cake mix in half and mix according to recipe.
Lightly grease and flour one 9" cake pan.
Pour cake mixture into pan.
Set the pan in the wok.
Cook for the time suggested in the recipe.
DO NOT LIFT LID WHILE COOKING.
Cook one layer at a time.
9FLu	
Mix together;  chill.
Best served with "Chippers".
Heat peanut oil in a wok.
Sizzle the ginger & garlic briefly then add tofu & stir-fry for a few minutes.
Add scallions, sesame oil & tamari & stir well.
Set aside to cool.
Set up a work area with wonton wrappers, water & cornstarch.
Place a wrapper in front of you in a diamond position.
Drop a heaping teaspoonful of filling in the centre of the wrapper.
Moisten all 4 edges with water & pull the top corner down to the bottom, folding the wrapper over the filling to make a triangle.
Press edges firmly to make a seal.
Bring left & right corners together above the filling.
Overlap the tips of these corners, moisten with water & press together.
Place completed wrapper on the corn-starch platter & continue till all wrappers are used.
FOR SOUP: Drop wontons into boiling water & cook for 5 minutes.
Drain.
TO FRY: Heat 2 to 3 cups of oil in a wok till hot.
Deep fry wontons in batches till golden, 2 to 3 minutes on each side.
Drain.
Serve with dipping sauce or duck sauce.
Uncooked wontons will keep in the freezer for a good 2 months if well wrapped.
Thaw before frying, but they can be boiled straight from frozen & cooked 2 minutes longer.
DIRECTIONS Fry the bacon fairly crisp and reserve it.
Use the bacon fat to grease a pan or casserole (a 10" x 12" x 2" pan is just about right for this recipe).
Tear cabbage leaves as necessary to line the bottom of the pan, about 2-3 leaves thick.
Break up the chopped beef and crumble on top of the cabbage leaves.
Crumble the bacon pieces on top of the beef.
Add the chopped onion, and then add salt, pepper, garlic salt and oregano.
Cover this with the cooked rice and then the sauerkraut.
Cover with another layer of cabbage leaves, about 2-3 leaves thick.
Finally, pour the spaghetti sauce on top, distributing it evenly.
Bake, covered at 325 degrees for 3-4 hours.
PWQUV
All preparation can be done the night before and assembled in the morning before leaving for work so you'll be greeted with a hearty supper at the end of the day.
Chop small head cabbage and medium onion, cut carrots into 2" pieces.
In a large plastic bag combine flour, salt and pepper.
Drop meat into bag and coat pork loin country-style ribs with flour mixture; reserve leftover flour.
In large skillet over med-high heat, in hot salad oil, cook meat, a few pieces at a time, until well browned on all sides, removing pieces as they brown.
Reduce heat to med; into drippings in skillet, stir reserved flour until blended.
Gradually stir in apple cider.
Simmer to thicken to gravy.
Remove from heat and set aside.
In 6 qt crockpot add potatoes, carrots, onions and cabbage.
Sprinkle with caraway seeds.
Top with meat.
Pour on gravy.
Cover crockpot and cook on high for 6 hours or low for 8-10 hours.
To be more specific, I chopped the cabbage (1/2 small head), a small onion, 4 carrots (we like carrots), and 6 small red potatoes (washed but not peeled, very quickly in the morning.
Put all with the rest (I used frozen apple juice (about a quarter of a can mixed with the water) in the crockpot, topped with the meat, put it on low for the remainder of the day.
Served it as it came out without thickening the gravy.
Sheila  $
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In slow cooker put chicken breast with canned soups, alt and ppper.
Cook all day on LOW (approx.
10 hrs.
or until chicken is tender).
Fix Rice-A-Roni per directions on box.
Put on plate and place chicken and gravy on top.
Bumgarner Family Recipes submitted by Becky Tebrugge Cockayne  posted by Bud Cloyd  
In a shallow 12 inch bowl or plate, layer series of ingredients in the order listed.
Place container of dip on large platter and surround with tortilla chips.
Add picante sauce, salsa or taco sauce for garnish or zest.
|$DRh
Cream butter and sugars until light and fluffy.
Add egg.
Mix well.
Add oil and vanilla and mix.
Add oats, cornflakes, coconut and nuts.
Stir well.
Add flour, baking soda and salt and mix well.
Form into balls size of small walnuts.
Place on ungreased cookie sheet.
Flatten with fork dipped in water.
Cookies must be flattened for proper texture.
Bake 325 degrees for 12 minutes.
Allow to cool on sheet for few minutes before removing.
Fat grams    per serving:              Approx.
Cook Time: 30 1) Shake tomato slices in a paper sack with salt, pepper and flour.
2) Heat oil over medium-high heat in a black iron skillet.
Add tomatoes and garlic.
Cook without stirring for about 5 minutes, then, using a stiff spatula, scrape bottom of skillet and turn tomatoes.
Continue to cook over medium to high heat, scraping bottom of skillet occasionally to prevent burning.
You want the tomatoes which come in direct contact with the skillet to get dark.
You should expect some sticking; just scrape hard.
Try to resist adding more oil but do so if you must.
3) When most of the tomatoes have turned olive green or dark brown, about 20 minutes, lower heat to low.
Continue to cook, worrying the tomatoes around with the spatula until they are all either brown or olive green.
(Don't worry them too much; if you are too worrisome they turn mushy.
) (Old family recipe; garlic and olive oil are my additions.
Mix together the cake mix, pudding, sour cream, eggs and oil.
Using an electric mixer beat the batter for 8 to 10 minutes.
Grease and flour a 10 inch tube pan.
Pour 1/4 of the batter into pan and sprinkle 1/2 the chocolate chip and walnuts over it.
Pour in remaining batter and top with remaining chips and nuts.
Bake at 350 degrees for 50 to 60 minutes.
Cool for about 10 minutes and then turn out onto a serving plate and cool completely.
In a bowl combine maple syrup, yeast and first of flour.
In sauce pan heat juice and butter until almost melted.
With mixer gradually beat liquid into yeast mixture.
dry ingredients.
Set aside egg white for brushing top of loaves.
Add in egg yolk, remaining eggs, lemon peel, almond extract, and second flour (2) to make a thick batter.
Stir in third part of flour (3) to make dough.
Turn onto floured work surface and knead until smooth, continuing to add fourth flour (4).
Knead at least 15 minutes.
Place in lightly oiled bowl, turning dough so top is oiled too.
Let rise until doubled, about 1 hour.
Punch down dough.
Turn onto floured work surface, separate dough for loaves; cut dough for each loaf into 3 equal parts.
Cover and let rest 15 minutes.
Lightly oil two cookie sheets.
On floured work surface, roll each piece into a 24" length.
Place three lengths together and braid; it comes out best if you begin in the middle and work toward each end.
Shape into a ring, join the ends and pinch together.
Repeat with each loaf.
Cover rings with towels and let rise in warm place 1 hour.
Beat egg white; use pastry brush to brush over loaves.
Top rings with almonds.
Place in oven at 350 for 15 minutes, then change cookie sheet places.
Bake about 15-20 minutes longer, or until tops are golden brown and bread makes thunking sound when tapped with knuckle.
In a small bowl combine broth mix with reserved liquid from canned beans and enough water to make 1 cup.
In a large saucepan combine broth mixture and remaining ingredients; simmer, stirring occasionally, about 4 minutes or until desired consistency.
Each serving provides:  3 1/2 protein,  1 1/2 vegetable and 5 optional cal.
Preheat oven to 400 F.
Line 12 muffin pan cups with paper baking cups.
In large bowl combine flour, cornmeal, and baking powder.
Add apples, corn, cheese, sugar, cinnamon, nutmet, stirring to combine.
In small bowl, beat eggs and oil; stir into flour mixture (do not overbeat.
the mixture will be stiff).
Fill baking cups and bake in center of oven for 15 minutes.
Makes 12 muffins.
ONE MUFFIN= 1 1/2 F, 1/2 P, 1 B, 1/4 F, 25 Optional cal.
Mix all ingredients.
Spray muffin tin with Pam.
Divide equally.
Bake at 350 F.
for 25 minutes.
Makes 12 muffins which is TW0 SERVINGS of SIX (yes 6) MUFFINS EACH.
For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1/4 Vegetable.
This recipe is no fat.
You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low.
Freeze well.
Mix all ingredients.
Spray muffin tin with Pam.
Divide equally.
Bake at 350 F.
for 25 minutes.
Makes 12 muffins which is TWO SERVINGS of SIX (yes 6) MUFFINS EACH.
For each six (6) muffins the following counts apply: 1 Bread, 1 Fruit, 1 Milk, 1 Protein and 3/4 Vegetable.
This is a no fat recipe.
Can substitute Egg Beaters for the eggs and use Equal instead of Sweet and Low.
Freeze well.
Preheat oven to 400 F.
Spray 8x8x2 inch baking pan; set aside.
Separate biscuits; using fingers, flatten each into 3" circle.
Brush each circle with an equal amount of the margarine, sprinkle each with 1/4 t brown sugar and an equal amount of cinnamon, then top each with 1T raisins.
Roll each circle jelly-roll fashion and arrange in two rows, seam side down, in sprayed pan.
Bake until rolls are puffed and golden brown, 8-12 minutes.
Transfer pan to wire rack and lets rolls cool in pan.
In small bown or cup combine remaining 2 1/2 t brown sugar and the powdered sugar, add water, 1 t at a time, stirring constantly until mixture is smooth and syrupy.
Remove rolls to serving platter, brush each with an equal amount of sugar mixture.
Makes 10 servings of 1 roll each.
Each serving provides: 1 BREAD, 1/2 FAT, 1/2 FRUIT and 20 OPTIONAL CALORIES.
Per serving: 143 calories, 5 g fat.
This could be called a heavy fruitcake.
Boil sugar, shortening, raisins, dates, salt and spices for 3 min.
Remove from heat and let cool.
When cool, add flour and baking soda that have veen sifted together; beat well.
Pour into a greased 9x5 inch loaf pan and bake at 350 degrees for 45 min.
This was a VERY popular recipe at the Oakland Navy yard during the era.
And what I find amusing.
it is a good recipe to make for camping trips today.
There isn't much in it to spoil.
You could even make this on your upcoming camping trip!  $
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Mix all ingredients.
Spray muffin tin with Pam.
Divide equally.
Bake at 350 F.
for 25 minutes.
Makes 12 muffins.
Read this part carefully: Each serving (of six (6) muffins, yes six muffins), equals the following Weight Watchers Exchanges:  1 Bread, 1 Fruit, 1 Milk, 1 Protein and 1 1/2 Vegetables.
This is a no fat recipe! You may substitute Egg Beaters for the eggs and Equal for the Sweet and Low.
Freeze well.
Prepare dressing first: blend together sugar, oil, mustard and salt.
Add vinegar, celery seeds and grated onion; shake or beat well.
Chill.
Mix together all salad ingredients, except asparagus spears.
Pour chilled dressing over all and toss until well coated.
Arrange asparagus spears on top.
Chill well before serving.
It is best the next day.
In small stainless-steel or glass mixing bowl combine sherry, chicken broth, teriyaki sauce, garlic and ginger; mix well.
Add chicken and livers and toss to coat with marinade.
Cover with plastic wrap and refrigerate for at least 1 hour.
Onto each of four 12-inch wooden or metal skewers, starting and ending with mushroom cap and alternating remaining ingredients, thread 2 mushroom caps, 1/4 each of the chicken pieces, livers and scallions.
Remove and discard garlic and ginger from marinade, reserving marinade.
Set skewers on nonstick baking sheet and broil 4 to 5 inches from heat source, turning once and brushing frequently with marinade, until livers are browned and firm and chicken is tender, 2 to 3 minutes on each side.
Arrange skewers on serving plate and brush or pour any pan drippings over skewers.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK]  Posted by Fred Peters.
Preparation:  Immerse the winged beans in boiling water for 3 minutes and then cut into small pieces.
Bring the coconut milk to a boil and then remove from heat.
Pound the chilli, the roasted shallots, and the garlic well in a mortar; then add the sugar, fish sauce, and lime juice, mix thoroughly and transfer to a bowl.
Add the winged beans, pork, boiled coconut milk, fried shallot, and peanut, toss to mix well, and then place on a serving-  platter.
NOTE: Add whatever hot things you desire and can tolerate.
~------------------------------------------------------------------------- Brown meat and drain off the drippings.
Slice onion cross-wise then into chunks.
Add meat, onion, beans, tomatos and spices in Dutch oven.
Cook until onions are clear in color.
PREHEAT OVEN TO 325F.
Pat the meat dry and sprinkle with salt and pepper as desired.
Heat the oil in a large covered casserole or Dutch oven over high heat on top of the stove.
Add the meat, without crowding, in batches if necessary, and brown well on all sides.
Remove pieces to a plate as they are done and reserve.
Repeat until all meat is browned.
Pour off any remaining fat, and replace the casserole over medium heat.
Add the onion, half the carrots, celery, garlic and tomato paste.
Cook 5 minutes, stirring occasionally.
Use your spoon to loosen and dissolve the brown bits stuck to the bottom of the casserole.
Add flour and cook, stirring, an additional minute.
Add the wine and cook for about a minute to burn off the alcohol.
Replace the meat (and any juices on the plate) in the casserole and add the stock, peppercorns and thyme.
Cover, bring to a boil and place in the oven for 1 1/4-to-1 1/2 hours, or until meat is tender.
Meanwhile, combine potatoes, remaining carrots and butter with 1/2 cup of water in a medium saucepan over medium heat and cook for 5 minutes.
Add the turnips and cook, stirring occasionally, until all water is evaporated, leaving the vegetables bathed in butter, about another 5 minutes.
Add the peas, remove from the heat and set aside.
Remove the casserole from the oven.
Using a slotted spoon, remove the meat from the sauce and place it in a bowl.
Pour the sauce through a fine strainer into another bowl and discard the vegetables and spices that remain in the strainer.
Replace meat in the pot, add the cooked vegetables and the sauce.
Cover and place over medium heat for 5 minutes.
Serve piping hot.
The night before serving, dissolve yeast in 1 cup warm water.
Add warm milk, flour and salt.
Mix into a smooth batter.
Cover loosely with plastic wrap and rest at room temperature overnight.
Just before cooking, mix in maple syrup, baking soda dissolve in hot water, and melted butter.
Stir in walnuts.
Heat 2 teaspoons butter in a skillet or on a griddle until it foams.
Scoop 1/4 cup batter onto hot surface for each pancake.
Cook over moderate heat until the pancake is covered with bubbles.
Flip and cook another minute or two, until pancake feels spring.
Keep warm while preparing the rest of the pancakes, greasing the pan with more butter for every batch.
Serve with syrup, fruit and honey or flavoured butter.
Makes 12 pancakes.
PQSSS
Arrange pepper skin side up in broiler pan (in batches if necessary) and broil until blackened.
Wrap in paper bag and let stand 10 minutes to steam.
Peel and pat dry.
Mix olive oil, lemon juice and garlic in large bowl.
Season with salt and pepper.
Add peppers and marinate at least 30 minutes.
(Can be prepared 1 day ahead.
Cover and refrigerate.
Bring to room temperature before continuing.
)  Drain peppers, reserving marinade.
Combine tuna, chopped parsley and capers in another bowl, breaking up tuna with a fork.
Mix in enough reserved marinade to season to taste.
Season with salt and pepper.
Place 1 tablespoon tuna mixture on inside of each piece of pepper at one end.
Roll up.
Arrange seam side down on serving platter.
Pour remaining marinade over rolls.
(Can be prepared 6 hours ahead.
Cover and refrigerate.
) Garnish with parsley sprigs and olives before serving.
16 appetizer servings.
Put in angel food cake pan, then stir up the yellow part.
Beat egg yolks, sugar together 3 minutes, add boiling water, vanilla, flour, baking powder, salt, sifted 3 times or more.
Pour over white part and bake like and angel food cake.
Note: Directions for white portion should instruct to whip egg whites until frothy, add cream tartar & salt, whip until stiff.
Fold in sugar and flour which has been sifted together.
Lastly add almond extract.
No time or temperature given.
Put in warm oven, increase temperature every 15 minutes.
Bake about 60 minutes.
Here's the recipe for the paste if you want to go to the effort: Yellow Curry Paste Place the cumin and coriander seeds in a pan without adding any oil.
Dry fry them, stirring, over medium heat for 1 to 2 minutes until they are slightly browned, and give off a roasted aroma.
Coarsely chop the chilies and soak in water for 10 minutes.
Drain.
Pound all the ingredients together to produce a fine paste which goes well with beef and pork.
You can work out your frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're feeling particularly harmonious.
Make a lot of the paste and save it for use in other curries.
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Cream butter and sugar.
Add milk, then flour sifted with the baking powder and salt.
Add vanilla.
Add eggs (unbeaten) one at a time and beat each one thoroughly into the mixture.
Bake for 45 min at 375 deg.
Sift the flour, sugar, baking powder and baking soda together, in a large bow.
Add the butter, eggs and sour milk.
Beat, with an electric mixer set at low speed, for 1/2 minute to blend.
Increase the mixer speed to medium and beat for an additional 3 minutes.
Pour the batter into two greased and waxed paper lined 9-inch cake pans.
Bake in a preheated 350 degree F.
oven for 25 minutes or until the cake tests done.
(Note: The standard test for doneness, is to try a cake tester or wooden pick near the center of the cake.
If it comes out clean, it is done.
) Cool in pans on racks for 10 minutes.
Remove from the pans and finish cooling to room temperature.
Spread the top of one layer with the Creamy Cherry Frosting.
Sprinkle with all of the chopped cherries.
Place the second layer on topw and spread the sides and top with the remianing frosting.
CREAMY CHERRY FROSTING  Combine the sifted confectioners sugar, butter, juice, food coloring and vanilia extract in a bowl.
Beat with an electric mixer at medium speed until smooth and creamy.
Add 1 more Tbls of cherry juice, if necessary, to make the frosting into a spreading consistency.
NOTE:  To sour milk, place 1 Tbls vinegar in a measuring cup and add enough milk to make 1 cup.
Heat ghee in a skillet.
Saute onion over a medium heat till golden.
Reserve some of the onion for garnishing later.
Add turmeric to the skillet.
Stir & heat briefly.
Add the rest of the spices in order.
Mix well.
Add the rice & stir a few times.
Pour over water, stir & bring to a boil.
Reduce heat, mix in peas & salt, cover & cook for 10 to 15 minutes.
Sprinkle with saffron & reserved sauted onion.
Serve hot.
Wash tomatoes, and prick each one with a fork.
Add sugar, 1 lemon sliced thinly, and juice of 1 lemon.
Tie mace and ginger root in thin cloth bag.
Add to tomatoes.
Heat slowly and simmer gently until fruit is transparent.
Remove tomatoes.
Boil sirup until thick.
Add tomatoes and heat to boiling.
t$0WU
In a stainless steel saucepan, saute the onion in olive oil until soft.
Add garlic and saute briefly.
Add tomatoes, tomato paste, chiles and epazote.
Simmer 15 minutes.
Add chopped cilantro and season to taste with salt and pepper.
Puree, if desired, for a smoother texture.
Makes approximately 2 quarts (about 8 servings).
Sauce may be refrigerated up to two weeks or frozen for up to six months.
NOTE: If good vine-ripened tomatoes are not available, substitute three 28-ounce cans pear-shaped tomatoes, drained.
Another variation is to add 1 teaspoon toasted, ground cumin seed to the sauce.
Fresh serrano or jalapeno chiles may be substituted for the chipotle chiles.
Nutritional analysis per serving: 215.
3 calories; 13.
1 grams total fat; (1.
8 grams saturated fat); 2.
8 grams protein; 19.
4 grams carbohydrates; 0 milligrams cholesterol; 19.
1 milligrams sodium.
Heat milk to 100F on thermometer.
Remove from heat and stir in yoghurt.
Pour into scalded glass jar or bowl, cover with plastic and place in a warm location for 18 hrs.
Consistency will be like thin yoghurt.
Stir in flour until well blended, cover again with plastic and pierce with fork to release gases.
Place in a warm draft-free location at an even 85F for 2 days; stir several times each day.
It should have a strong sourdough smell and show bubbles.
Refrigerate until ready to use.
When replenishing starter, add lukewarm milk instead of water.
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Relish: Combine Pineapple, Mint Leaves & Mustard.
Process Until Well Blended.
(8 Cal.
Per 1 T.
) Dip: Combine Yogurt, Mint, Honey, Orange Rind in A Small Bowl.
Mix Well.
Cover & Chill At Least 30 Min.
Garnish With Mint Sprigs.
Serve With Fresh Fruit (17 Cal.
Per 1 T.
Cream butter and sugar until light and fluffy; beat in egg yolks one at a time.
Grate zest of orange and squeeze juice.
Retain 1/2 teaspoon of zest and 1 tablespoon of juice.
Add remaining zest and juice to creamed mixture with 1 cup of yogurt; beat well.
Sift together flour, baking powder, baking soda and salt.
Stir into creamed mixture, beating well.
Beat egg whites until stiff.
Fold into batter.
Butter a 1 quart tube pan and flour lightly.
Pour in batter.
Bake in a preheated 350 degree oven for 45 to 50 minutes or until cake tester comes out clean.
Cool for 10 minutes; invert on a wire rack.
Sift powdered sugar into a small bowl.
Mix with remaining zest juice and yogurt.
Spread glaze over cooled cake and allow to harden slightly.
IN A LARGE MIXING BOWL, stir the warm water and yeast together, and let stand for a minute or so to dissolve.
Stir in the yogurt, 9-grain cereal, bran flakes, salt, butter, rye flour and 1 1/2 cups of the all-purpose flour.
Beat vigorously until well blended.
Add enough all-purpose flour to make a manageable dough, then turn out onto a lightly floured surface.
Knead for a few minutes, then let rest for 10 minutes.
Resume kneading for a good 10 minutes, until the dough is elastic, sprinkling on a little more all-purpose flour as necessary to keep it from being too sticky.
Knead in the fennel seeds.
Place in a large greased bowl, cover with plastic wrap or a clean damp cloth, and let rise until double in bulk.
Punch the dough down and divide into 3 equal parts.
Roll each piece into a long round strand about 3/4-inch thick, making them all the same length.
Pinch the strands together at one end, and braid.
When you've finished braiding, pinch both ends together firmly and tuck them under a bit, to give the loaf a neat look.
Transfer to a baking sheet that's been sprinkled with the cornmeal, cover loosely, and let rise again until double in bulk.
Brush with the egg-yolk mixture, and bake in a preheated 350F oven for 45 minutes.
Remove from the sheet and cool on a rack.
Makes 1 Loaf  
Heat oil in a small saucepan.
Add garlic and cumin seeds and cook very gently 2 minutes.
Remove from heat and cool.
In a bowl, combine cooled garlic mixture, yogurt, paprika and stir well.
Add tomatoes, green onions, chopped mint, salt and pepper.
Spoon mixture into a serving bowl and chill several hours.
Garnish with mint sprigs.
VARIATION: Omit tomatoes and onions and add 1 peeled seeded finely chopped or grated cucumber.
NOTE: Serve as an accompaniment to curries or as a tasty sauce with hot buttered Nan or pita bread.
The pronounced flavor of walnuts is tamed somewhat by the acidic tang of fresh yogurt.
Beating the yogurt, much like whipping cream, gives the sauce a very special texture.
Serve it with poultry, salads, cold poached or baked fish, or with cold steamed shrimp or lobster.
While it can be tossed with the other ingredients, it is better when it is spooned onto the salads by the individual diners.
Prepare this dressing on the same day that you plan to serve it.
Beat the lemon juice into the yogurt in a medium-size bowl.
Fold in the remaining ingredients.
Refrigerate the dressing several hours, beating once more just before serving.
A very simple recipe that I am sure that no one would have tasted before.
Simply a grand recipe for the next dinner party.
Highly Recommended.
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PREHEAT OVER TO 400F.
Combine the first 5 ingredients in a bowl and set aside.
Cut 5-or-6 long slits in the eggplant (fewer if you're using Japanese eggplants) and place a slice of garlic into each slit.
Wrap the eggplant, together with the bay leaf and thyme branches, tightly in foil and bake until completely soft all over--45 minutes-to-1 1/2 hours, depending on the size of the eggplant.
If you're using the large eggplant, turn it over after 45 minutes and continue baking until soft to the touch and tender at the stem end.
When done, remove eggplant from the oven, open the package and let sit for 5 minutes or so.
Discard any liquid.
When the eggplant is cool enough to handle, scrape the flesh away from the skin, put it into a food processor and add the yogurt mixture and the olive oil.
Process until smooth, but leave a little texture.
Stir in the lemon juice or vinegar to taste and season with salt.
Turn the puree into a serving bowl and season with pepper and fresh herbs, such as thyme leaves and blossoms, marjoram or oregano.
If those herbs aren't available, use some chopped parsley or scallions.
Serve the spread at room temperature with crackers, pita bread or bread toasted and brushed with olive oil.
Heat griddle or skillet to 375 F.
Grease lightly with oil.
In medium bowl, combine pancake mix, sugar, cinnamon and water; stir just until large lumps disappear.
Fold in strawberries.
For each pancake, pour 1/4 cup batter onto hot griddle.
Cook 1-1 1/2 minutes, turning when edges look cooked and bubbles begin to break on surface.
Continue to cook 1-1 1/2 minutes or until golden brown.
Spoon yogurt over each serving.
If desired, garnish with additional strawberries.
6 servings (12 pancakes).
Per serving:  calories 200; protein 5g; carb 44g; fiber 2g; fat 1g (saturated); cholesterol 3 mg; sodium 560 mg; potassium 210 mg; exchanges: 2 starch, one fruit.
*** My notes: I used red wine vinegar and marinated the meat in the refrigerator for a little over 24 hours.
I added a little red wine when making the gravy.
Rub the meat thoroughly with the salt and pepper and put in an earthen dish.
Add the onion, bay leaves and peppercorns.
Take equal parts of vinegar and water and pour over the meat.
Let stand in this liquid for 24 hours.
Put meat in a roasting pan and sear well in oven at 400-F.
When well browned, add a little of the spiced vinegar.
Cover pan tightly and cook slowly for 3-1/2 hours or until meat is tender.
Add more of the vinegar if necessary.
When cooked, remove meat to a platter and thicken liquid with 1 Tbsp flour.
Cut chicken in pieces.
Dredge with salt, pepper, curry powder, and flour.
Fry minced onion and pork until golden brown.
Add chicken.
Brown slowly.
Add stock or water and bouillon cubes.
Cover.
Simmer slowly until chicken is tender.
Remove chicken.
Combine butter and 2 tablespoons flour.
Add to chicken broth.
Cook, stirring constantly, until smooth.
Season to taste.
Arrange chicken on platter.
Cover with gravy.
Garnish with sliced onions which have been fried until golden brown, shredded almonds which have been toasted in melted butter, peas, and steamed rice.
Serve at once.
6 servings.
Florence Taft Eaton, Concord, MA.
place sausage in medium skillet over medium heat and cook, breaking up pieces with fork until no longer pink, drain fat.
place sausage, celery, onions, apples, walnuts, sage, parsley, oregano, thyme, salt, pepper and bread cubes in large bowl,toss.
Combine butter and boiling water and pour over mixture.
Toss gently.
Spoon stuffing into cavities just before roasting.
Stuff loosely to allow for expansion.
Bake any leftover stuffing at 375 for 35 to 40 minutes.
ALways remove all stuffing after turkey is roasted.
Select only good quality, plump, fresh mussels, shelled and debearded.
Put the raw mussels into a strainer and drain well.
Wash the lemongrass stalk, trim off the leaves and woody top portion and discard.
Slice the stalks into fine rings till you have the required quantity.
If possible, use only the tender lower portions of the stalk.
Peel the shallots, and also slice fine.
Wash the mint leaves, and use the leaves whole.
Wash the hot fresh Thai chili peppers (substitute milder chili if desired), and lightly crush with a heavy object or the flat of a knife.
Bring a pot of water to a boil and blanch the mussels, using the strainer, quickly in the boiling water.
Put the mussels into a bowl, let cool then add lime/lemon juice and fish sauce and mix well.
Add the sliced lemongrass, sliced shallots, crushed chili peppers, mixed together.
Add mint leaves, and lightly toss together.
Serve on a platter lined with leaves from the lettuce, and garnish with some extra mint leaves and slices of the mild red chili pepper.
Serve the remaining lettuce leaves on the side as an accompaniment.
Translated by Padej Gajajiva from "Homemaker - Book 2" by Ponsee Gajajiva.
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Clean and wash the fresh squids, removing all inner matters and skin.
Cut through the side so that the meat is in a single "sheet".
Cut the meat into strips about 3/4" to 1" wide and 2" long.
If desired, slash one side in a close criss-cross patterns, and the strip will curl into a roll upon cooking.
Place the squid pieces into a wire strainer with long handle.
Boil a pot of water, and immerse the strainer with the squid meat into the boiling water to cook.
For very fresh squid, cook until the meat had turned opaque and heated through.
For frozen, or "not so fresh" squid, it is advisable to cook a little longer.
Lift the squid out of the boiling water and let drain in the strainer.
Place the well drained squid meat into a bowl and add fish sauce and lime or lemon juice.
Adjust tastes by adding more of either ingredients.
The tastes should be tangy sour with sufficient salty tastes.
Add lemongrass, ginger roots (very finely julienne), and chopped onions, and mix well.
(Optionally, you may add dry ground hot chilli pepper to taste).
Place on a serving platter (lined with lettuce leaves) and topped with chopped scallions, cilantro, mint leaves, and crushed hot chilli peppers.
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As made in Naples for the Feast of San Giuseppe, these crullers are piped from a pastry bag into ring shapes.
After being fried, their centers are filled with pastry cream and cherry preserves.
PUT BUTTER AND SALT into a saucepan with 1 cup water.
Boil until butter dissolves.
Off heat, dump in flour all at once and stir rapidly to mix.
Return pan to medium-high heat and cook, still stirring rapidly, until mixture is smooth and begins to coat bottom and sides of pan.
Remove pan from heat and, one at a time, add eggs and extra yolk, stirring briskly until each addition is absorbed.
Let mixture cool to room temperature.
Put confectioners' sugar into a brown paper bag.
Heat deep-frying oil to 375F.
Using 2 teaspoons, drop in nuggets of dough about the size of a small walnut.
Fry a few at a time for 5-to-6 minutes each.
As they cook, the zeppoli will rise to the surface, turn over when their bottom halves are golden brown, and finally rupture slightly and puff further as the interior dough expands.
Remove them from the oil when golden brown, firm, and hollow inside.
(Check one from the first batch, and if the interior is at all soggy, cook the rest longer.
) Drain zeppoli briefly on paper towels, then toss in the bag with confectioners' sugar.
Serve at once.
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Combine all ingredients in jar with tightly fitted top, and refrigerate for several hours before serving.
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Info:  from Classic Pillsbury Cookbooks, #148 posted by Perry Lowell, INTERCOOK, May 1993  For pork spareribs .
and anything else you can think of.
Melt margarine in medium saucepan over medium heat.
Add onions, peppers and garlic.
Cook and stir until onions are tender, about 7 to 10 minutes.
Add remaining ingredients;  blend well.
Bring to a boil.
Reduce heat; simmer, covered, 10 to 15 minutes.
Zesty Cilantro, Chili, Pea Dip  Salt to taste (optional)  In a food processor or blender, combine all ingredients until smooth.
Whirl approximately 30 seconds on high.
Refrigerate 1 hour.
Mound over overlapping tomato slices.
Rim with fresh cilantro.
In a medium saucepan, combine all ingredients; mix well.
Bring to a boil and boil for 1-2 minutes or until clear and thickened, stir occasionally.
Refrigerate for several hours to blend flavors.
Store in refrigerator for up to 3 weeks.
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Measure ingredients into a jar with a tight seal.
Shake well.
Chill for several hours.
Remove garlic.
Shake before serving.
Adapted from Hamilton Spectator June 9, 1993  
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*If black mustard seeds are not available, use 1 Tbs dry mustard.
Mix ground mustard powder in with water and allow to sit for 30 minutes.
Bring split peas and water to a boil.
Lower heat to medium.
Add bay leaves and tumeric (I forgot the tumeric--was good anyway).
Simmer, covered, until peas are done, 40 to 45 minutes.
(When pressed between the thumb and the index finger, they break easily.
) While simmering, uncover occasionally and stir, adding a Tbs or so of hot water if the mixture sticks to the bottom of the pan.
When cooked, remove and discard bay leaves.
Add salt and keep warm.
Heat oil in a small, 6-inch skillet over medium-low heat.
Saute ginger root and jalape o until ginger is lightly browned, 1 to 2 minutes.
Add mustard paste and cook for another minute, stirring constantly.
Add coconut and stir several times.
Remove from heat.
Pour over the pea mixture and stir.
(I had to drain my peas, because I still had lots of water in mine.
)  Let stand covered for 15 minutes.
Add a dab of soy margarine if desired and garnish with cilantro.
(I didn't use the cilantro)  I think this would make a good filling for pita pockets.
I didn't think the peas were "zesty" enough, so I sprinkled hot pepper vinegar on mine.
Per serving:  113 cal; 5g prot; 5g fat (with 2 TBS of oil); 13g carb; 0 chol; 274mg sod; 3g fiber.
NOTE: * salt and potassium chloride mixture listed above is a product with half the sodium of table salt.
Combine all ingredients.
Refridgerate in covered container.
To use, sprinkle as desired over meat, poultry, or fish before broiling or baking.
Makes about 1/2 cup.
NOTE: About 47 mg sodium per teaspoon.
About 5 calories per teaspoon.
(from Canada Safeway - Winnipeg Free Press Advertisement)  
In a heavy 4 quart pot,brown meat in oil and butter.
Add onion; cook until onion is soft.
Add remaining ingredients,except flour and water.
Cover and simmer 2 to 3 hours or until meat is tender, turning meat,occasionally.
Remove meat to a serving platter.
Keep warm.
To make gravy,dissolve flour in water.
Add 2 tbsp.
hot cooking drippings and blend well;add to remaining drippings.
Cook stirring until thickened.
Serve sliced meat with hot gravy.
Makes 6 to 8 servings.
Place all ingredients in a small microwavable bowl and mix well.
Place bowl in center of microwave.
Heat on HIGH (100% power)  for  1 1/2 to 2 minutes or until warm, stirring half way through heating time.
Or, you many heat in a small saucepan over low heat until warm.
Good with hot dogs.
Fit food processor with metal blade.
Chop zucchini to yield 12 cups and onions 4 cups.
Place in a large glass, stainless steel or enamel bowl.
Remove seeds and membrane from sweet green and red peppers.
Finely chop green pepper; cut red pepper into 1/4 inch cubes; add both to zucchini.
Stir in pickling salt.
Let stand overnight.
PRESERVING DAY Drain vegetables; rinse with cold running water and drain into cheesecloth-lined colander, twisting cheesecloth to remove excess moisture.
Fill boiling water canner with water.
Place 6 clean pint mason jars in canner over high heat.
Place vegetables in a large stainless steel or enamel saucepan.
Stir in remaining ingredients and bring to a boil.
Reduce heat and simmer 45 minutes until thick.
Place snap lids in boiling water; boil 5 minutes to soften sealing compound.
Ladle relish into a hot jar to within 1/2 inch of top rim.
Remove air bubbles by sliding rubber spatula between glass and food; readjust head space to 1/2 inch.
Wipe jar rim removing any stickiness.
Center snap lid on jar; apply screw band just until fingertip tight.
Place jar in canner.
Repeat for remaining relish.
Cover canner; return water to a boil; process 15 min at altitudes up to 1000 feet.
Remove jars.
Cool 24 hours.
Check jar seals (sealed lids curve downward.
)  Remove screw bands (if desired).
Wipe jars, label and store in a cool, dark place.
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In blender container, place all ingredients except chicken; blend 30 seconds.
In small saucepan, pour blended sauce mixture and heat about 5 minutes, until slightly thickened.
Remove from heat; dip chicken in sauce, one piece at a time, turning to thoroughly coat.
Reserve sauce.
Place chicken on prepared grill, skin-side up, about 8" from heat.
Grill, turning every 10 minutes, for about 50 minutes or until chicken is tender and juices run clear.
Brush generously with reserved sauce during last 20 minutes of grilling.
Watch chicken carefully because the egg and sauce can cause the chicken to brown too quickly.
Serves:  4  
Beat all ingredients except toast rounds in small mixer bowl (cheese bits will remain in spread).
Serve with toast rounds.
Cook and stir ground beef in 10-inch skillet until brown; drain.
Stir in beans, salsa and chili powder.
Heat to boiling, stirring constantly; sprinkle with green pepper.
Serve warm and, if desired, with tortilla chips, sliced jicama and celery sticks.
Typed by Syd Bigger.
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Blend together, chill.
Good on rye crackers  
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THIS IS VERY SIMPLE TO MAKE AND DO THE NIGHT BEFORE  Cook the ziti or mostaccioli pasta until al dente.
Drain.
In a large roasting dish, spread a thin layer of sauce over the bottom.
Sprinkle with 1/3 of the Parmesan cheese.
Soften the ricotta cheese in Microwave by cooking on LOW (30%) for about 1-1/2 to 2 minutes.
Layer with half each of ziti, ricotta cheese, sauce, and half of remaining Parmesan cheese.
Repeat layers.
Bake in a preheated 350F.
degree oven for approximately 1 hour.
Let stand for 1/2 hour before serving.
NOTE: If making the night before, cover with plastic wrap.
DO NOT COVER WITH FOIL if dish is to be stored as the tomato mixture reacts against the foil.
NOTE:  Remove plastic wrap and cover with foil before baking.
Prepare pasta as directed on package; drain.
Meanwhile, stir cheeses with parsley and seasonings.
Dissolve bouillon cube in boiling water; stir into cheese mixture.
Pour over pasta; toss to coat.
Drain and dice pimientos.
In 12" skillet over medium-high heat, cook ground beef, green pepper, and onion, stirring occasionally, until meat is browned and pepper and onion are tender.
Stir in water, tomato paste, pimientos, and sauce mix; over high heat, heat to boiling.
Reduce heat to low; cover; simmer 15 minutes.
Meanwhile, prepare ziti as label directs.
Drain.
Serve meat sauce over ziti.
In skillet, melt margarine and cook zucchini with onion, stirring occasionally until very tender; set aside.
In blender, sprinkle gelatin over cold water; let stand 2 minutes.
Add hot milk and process at low 2 minutes.
Add sour cream, cheese, dill, salt and pepper, then zucchini mixture.
Process at high until smooth.
Pour into bowl.
Chill until set.
To serve, whisk smooth.
Stir together flour, baking powder, spices, soda, and salt.
Set aside.
In large bowl of mixer beat eggs until light.
Gradually beat in sugar and honey until mixture is light and fluffy.
Slowly beat in oil.
At low speed of mixer or with rubber spatula stir in flour mixture alternately with yogurt.
Lightly but thoroughly stir in zucchini,walnuts, banana, and orange peel.
Turn batter into greased, floured 9-10 inch fluted tube pan.
Bake in preheated 350 F oven 50-60 minutes,then invert on rack and remove from pan.
Cool completely.
Spread with Cream Cheese Honey Glaze or confectioner's sugar.
PREHEAT OVEN TO 350F.
Remove filo pastry from freezer and let it come to room temperature while you prepare the filling.
Unfold the dough, and cut the stack of sheets in two.
If you are making just one recipe, refold half the dough, and wrap it in plastic.
It can either be refrozen or kept for a few days in the refrigerator.
Cover the sheets to be used with a sheet of waxed paper covered in turn with a damp kitchen towel, to keep them from becoming dry and brittle.
Grate the zucchini on the large holes of a hand grater or in a food processor.
Toss with the salt and set aside for 30 minutes.
Then drain and squeeze dry in a clean kitchen towel.
Roast the pine nuts for 5-to-8 minutes in oven, chop them finely, and set them aside.
Heat the olive oil in a large skillet and saute the onion until it begins to soften, about 2 minutes.
Add the zucchini, season with freshly ground black pepper, and cook another 4 minutes; then add the garlic, basil, parsley and white wine or water.
Cover for 3 to 4 minutes, and remove from heat.
Beat the eggs, stir in the cheeses, then cook the vegetables.
Check the seasoning.
Brush a 9-by-13-by-2-inch pan with the melted butter and lay a sheet of filo pastry with butter, or mixture of butter and olive oil, and continue buttering and layering, until you have used half the sheets.
Scatter half of the chopped pine nuts between several of the layers.
Brush the top layer with butter and spread the filling over it.
Continue layering the rest of the pastry sheets.
If the butter begins to congeal, reheat it so it spreads easily.
Cut the assembled pastry into 3-inch squares, then into diamonds, making sure you cut through all the layers; refrigerate the pastry if you will not be baking right away.
Bake in a preheated 400F oven for 40 to 50 minutes, or until browned.
Serve the pastries warm from the oven, slightly cooled, or at room temperature.
Makes one 9-by-13-inch filo pastry.
Preheat oven to 375 degrees F.
In a 9-inch skillet, saute the onion and garlic in the butter until soft, but not brown.
Add the salt, pepper, and zucchini and cook until tender.
Stir in the ham.
In a medium bowl, beat the eggs, milk, and cream together.
Correct seasoning.
Stir in the zucchini mixture.
Pour into the pie shell.
Sprinkle with cheese.
Bake for 35 to 40 minutes, or until set.
PREHEAT THE OVEN TO 375F.
Warm a tablespoon of oil in a large pan and add the onion, garlic and half the herbes de Provence, and salt lightly.
Stew gently for about 5 minutes, then remove the onions to a gratin dish and spread them evenly over the bottom.
Season with pepper.
Warm another tablespoon of oil in the same skillet, raise the heat to medium-high and add the zucchini, a few pinches of salt and the rest of the herbes de Provence.
Saute, stirring occasionally, until they start to color, about 10 minutes.
Distribute the zucchini over the onions; arrange them casually.
Tuck in the slices of tomato here and there, along with the olives.
Drizzle the remaining oil over the top.
Cover with foil and bake for 25 minutes.
Remove the foil and continue to bake another 10 minutes or so, or until the squash is tender and the juices are reduced.
Allow to cool and serve warm or tepid.
Layer zucchini and tomatoe and onion, then repeat.
Put dots of butter on top.
Bake 350 degree 45 min.
to 1 hour.
Top with cheese if desired.
Powdered sugar  Preheat oven to 350F.
Butter the sides of an 8 x 2-inch cake pan, line the base with a circle of baking parchment and butter the parchment.
Using a nut mill, grind walnuts to flour and set aside.
Using the same nut mill, grind zucchini into fine shreds.
There should be 1 cup, firmly packed, or 6 ounces.
Place in a sieve and press out the liquid.
Combine cornstarch, rice flour, baking powder and salt; set aside.
Beat eggs with sugar until lemon-colored and very thick.
A lifted beater should leave a slowly dissolving trail of batter.
Using a large rubber spatula, lightly fold in grated walnuts and minced lemon peel, as though mixing a souffle.
Fluff up zucchini shreds and fold in.
Sift cornstarch-flour mixture over batter and quickly fold in, retaining as much volume as possible.
Pour into prepared pan (the batter will be loose) and bake for 40 minutes, until a tester comes out dry.
Let cool in pan for 10 minutes before unmolding onto a rack.
Peel off paper, reverse onto rack right side up, and let cool completely.
Dust with powdered sugar before serving.
PER SERVING: 295 calories, 7 g protein,35g carbohydrate, 16 g fat(2 g saturated), 79 mg cholesterol, 103 mg sodium, 2 g fiber.
Beat eggs until they become light yellow.
Add next 3 ingredients.
Add to egg mixture and blend well.
Add nuts and raisins.
Bake in a well greased tube pan for 1 1/2 hours or a 9 x 13" pan for 1 hour @ 350 degrees.
Heat oven to 400 degrees.
Cook and stir zucchini and onion in margarine until tender.
Stir in dill weed and basil: reserve.
Mix baking mix and water until soft dough forms: beat vigorously 20 strokes.
Gently smooth dough into ball on floured cloth-covered board.
Knead 5 times.
Roll dough into rectangle, 15 x 9 inches: sprinkle with reserved zucchini mixture and the cheese.
Roll up tightly, beginning at 15 inch side.
Seal well by pinching edge of dough into roll.
Cut into twelve 1 1/4-inch slices.
Place slices, cut sides down, on greased cookie sheet.
Bake until golden brown.
15 to 20 minutes.
Serve immediately.
Refridgerate any remaining biscuits.
1 dozen biscuits.
99t=3
Place Zucchini Slices On A Baking Sheet Coated With Cooking Spray.
Combine Mayonnaise, Onion, Mustard, Marjoram & Dried Thyme; Stir Well.
Spread 1/2 t.
Mayonnaise Mixture Over Each Zucchini Slice.
Combine Breadcrumbs, Paprika & Melted Oleo; Stir Well.
Sprinkle Evenly Over Zucchini Slices.
Bake At 450 For 5 Min.
OR Until Breadcrumbs Are Browned.
Serve Warm.
(Fat 0.
Chol.
If dates are dry, soak to make them moist.
Chop squash in processor.
Add dates and orange zest.
Blend well.
Sift flour with baking powder, soda and salt.
Blend dry ingredients.
Beat egg.
Add yogurt, sugar and vanilla.
Add alternately dry mix and egg mix alternately to zucchini.
Pour batter into lightly greased and floured bundt pan.
Bake at 350 about 45 minutes, or til tests done.
Cool on wire rack 10 minutes.
Unmold onto serving platter.
If using glaze, peirce top and sides with with toothpicks.
Spoon glaze over cake, allowing to soak in until cake is moist but not wet.
Cool completely.
Drizzle icing over cake and sprinkle with almonds  Icing:  combine powdered sugar, cinnamon, orange juice and liqueur in bowl.
Mix til smooth.
Use immediately.
Orange Glaze: Stir together til smooth.
Note: Avoid using dry old dates.
For slightly softer cake texture, add 2 Tbsp melted butter to batter before folding into squash.
This will add 2 grams fat per serving.
From: The Spectator.
Aug 12/92 There is yellow squash hidden in this cake, but you'd never guess it.
It's delicate, faintly sweet flavor blends right in.
You can use crook neck, straight neck or even yellow zucchini, but be sure to select young squach with soft, thin skins.
(why not green zucchini?) This cake, with its accent of chopped dates, needs only a simple icing to dress it up To add extra moistness and a sweet citrus flavour, poke all over the warm cake and pour optional glaze over the cake til it soaks in.
Slice the zucchini and blanch for 5 minutes in boiling water, drain.
Mix bread crumbs, milk and lemon peel together, blend with zucchini.
Whip eggs, add water and spices and whip again.
Pour into hot omlet pan greased with butter/oil.
When eggs begin to set, top with zucchini mixture.
Sprinkle with cheese, place under a hot broiler until slightly browned.
THE ANDERSONS' FOOD GARDEN  
Blend the bisquick, parmesan, salt, pepper.
Add eggs.
Mix zucchini into batter.
Grease hot pan or griddle with butter.
Pour batter into pan and fry 3 minutes on each side.
Serve warm, a delicious way of serving zucchini.
Make 8 to 10 fritters.
Fill a deep-fat fryer of skillet with oil to a 2-in.
depth.
Heat to 375 degrees.
Meanwhile, combine milk and egg in a mixing bowl.
Stir together dry ingredients and add to egg mixture; blend well.
Fold in zucchini.
Drop batter by rounded teaspoonfuls into hot oil.
Fry until deep golden brown, turning once .
Drain thoroughly on paper towels.
Yield: 1-1/2 to 2 dozen.
Concassee: Mince celery,garlic and shallots.
Heat butter in medium skillet and saute vegetables 2 to 3 minutes,stirring occasionally.
Chop tomatoes and add to skillet and bring to boil.
Lower flame and simmer mixture until liquid has evaporated,about 20 to 25 minutes.
Add remaining ingredients,stir through and cool.
Refrigerate.
Cheddar Cheese Pastry Butter 8" springform pan.
Measure flour and salt in bowl.
Cut in butter and cheese until coarse meal.
Gradually,add ice water and process until pastry begins to form a ball.
Turn out dough on lightly floured board and roll out into a circle to fit pan.
Press pastry so it is slightly higher than pan.
Refrigerate until ready to use.
Tart: Process cheese,grating coarsely.
Reserve.
Chop onion fine.
Melt butter in large skillet and over moderate flame,saute onion until browned.
Slice zucchini.
Add to onion and cook about 5 minutes,stirring frequently.
Add Concassee and salt and pepper to taste and cook 1 to 2 minutes longer.
Correct seasoning to taste.
Cool slightly.
Clean work bowl.
Beat together eggs and yogurt.
Remove to large mixing bowl and add cheese and zucchini mixture,blending with spatula.
Add diced ham.
Remove pastry from refrigerator and fill with egg,distributing the zucchini,decoratively,throughout and on top of the torte.
Bake 10 minutes,lower oven temperature from 400 degrees to 350 degrees and bake 40 minutes longer until golden brown.
Boil the zucchini and water until soft.
Add Sure-Jell and bring to a hard boil.
Add sugar and pineapple.
Boil 5 minutes.
Remove form heat.
Add apricot Jello.
Stir well.
Pack in sterilized jars and seal.
I use the Sure-Jell Light and use only 3 1/2 cups sugar.
This is an orange colored jam and really tastes great.
unless you don't like apricots or pineapple!  k
In a heated skillet filmed with oil,drop mixture by spoonful, 3 at a time.
You may need to spread them out a little with your spoon.
When golden,turn and flatten down a bit,if they rise.
The smell of the dill,onion,and Parmesan cheese sends my spouse into a feeding frenzy.
Serve with sour cream,if desired.
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Wash zucchini and cut in thin slices.
Peel and cut onions in quarters, then slice very thin.
Add to zucchini.
Cover zucchini and onions with 1 inch water and add salt.
Let stand 2 hours.
Drain thoroughly.
Bring remaining ingredients to boiling.
Pour over zucchini and onions.
Let stand 2 hours.
Bring all ingredients to boiling point and heat 5 minutes.
Pack hot into hot jars, leaving 1/4 inch head space.
Remove air bubbles.
Adjust caps.
Process 15 minutes in boiling water bath.
Yield: 4 half pints.
Mix all ingredients in glass or plastic bowl.
Cover and refrigerate at least 1 hour.
Makes about 1 1/4 cups relish.
Slice the zucchini and place in a large pot with 1/2 cup water, adding enough squash to fill the pot.
Steam over medium heat for 7 minutes, until soft.
Heat the oil in a large skillet over medium heat; add the garlic, onions, carots, cleery, and pepper; saute for 7 minutes, till vegetables are tender.
Drain the zucchini and mash well.
Add the sauteed vegetables, tahini, seasonings, sesame seeds, sunflower seed meal, and corn meal.
The batter should be thick not wet--add flour if needed.
Preheat oven to 375.
Oil a cookie sheet.
Using a tablespoon, make patties and place them on the sheet.
Bake for 8 minutes on each side, until golden brown.
Slice zucchini lengthwise into 1/4" slices.
Stack and cut into 1" squares.
Steam until just tender, 2-3 minutes, then saute in oil on med high another half minute or so.
Stir in garlic, remove from heat, finish w/lemon juice, stir in almonds and serve.
In 2-quart saucepan cook onion and green pepper in water, covered, about 5 minutes or till vegetables are tender.
Add tomato juice, zucchini, corn, and salt.
Simmer covered, 30 minutes.
Cool.
Stir into buttermilk.
Cover; chill.
Makes 8 to 10 servings.
Preheat oven to 375F.
In skillet, heat 1 T oil over medium heat.
Add onions; saute 10 minutes, or until tender.
Add 1 t thyme and 1/4 t each salt and pepper.
Cut each tomato lengthwise into 4 slices.
Slice zucchini crosswise into 1/2-inch diagonal slices.
Arrange tomate, zucchini and onion slices in rows across width of 2 1/2 qt shallo baking dish.
In small bowl, combine remaining 3 T oil, 1/2 t salt and 1/4 t pepper; mix.
Drizzle over vegetables.
Cover tightly with foil.
Bake 15 minutes; uncover.
Bake 30 minutes or until vegetables are tender; let stand 10 miutes before serving.
*Tian is the name of both a layered vegetable mixture and the baking dish it's cooked in, Provence, Franc.
Combine all ingredients and mix well.
Stuff casings and form any length links desired.
Refrigerate up to 3 days for flavors to blend.
Cook the sausages in your preferred manner and serve them as a spicy accompaniment to pinto beans and corn bread or with a heap of steaming grits.
This Southern favorite can be grilled as a breakfast or dinner sausage and is the classic sausage of Jambalaya.
Other recipes include:  Hot Italian Sausage, Kielbasa Sausage, Peppery Pork Sausage, Southwestern Sausage Patties, and Zrazy: Horseradish and Mushroom Filled Sausages.
The trick to making 100% whole wheat bread in your machine is an extra knead, which gives the yeast and gluten a second chance to create a lighter loaf.
When your first knead cycle is completed, simply reset the machine and start again.
Some manufacturers produce home bakeries with a whole wheat cycle; if your machine doesn't have one, this start- again method works as an easy alternative.
SUCCESS HINTS: The gluten gives the whole wheat flour the structure necessary for a good loaf.
If your market doesn't stock wheat gluten, try your local health food store.
Remember the extra knead.
It's especially important in 100% whole wheat bread.
Because of the extra knead, us this recipe only on the regular bake cycle.
CALORIES: 125          PROTEIN: 14% CHOLESTEROL: 3.
98mg    CARBOHYDRATES: 73% SODIUM: 218mg          FAT: 13%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
** Parsnips may be substituted for the kohlrabi.
* Chick-peas Serve the couscous separately, if desired.
Combine all the ingredients in a large saucepan.
Bring to a boil, lower the heat, and simmer until the vegetables are tender, about 30 minutes.
1/8 recipe - 241 calories, 2 bread, 2 vegetable exchanges 42 grams carbohydrate, 8 grams protein, 2 grams fat 22 mg sodium, 658 mg potassium, 0 cholesterol  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  ^
Mix the  pancake mix, milk, egg and oil in a 2 cup measure.
OK to have a little rough mixture.
Make the mixture a little thinner than regular batter but thicker than for a crepe.
Heat an 8" shallow Teflon (sloped sided) pan with a drop of oil on medium heat.
Pour in 1/4 of the batter (enough to make a thin pancake.
Allow the dough to cook until the bubbles form on top but the pk is not cooked all the way through.
The bottom should be a light golden brown.
Scoop 3 Tbs of apple sauce on one half of the pancake.
Quickly fold the other half over so it puffs up.
Cook for about a minute or so (being careful not to burn).
Turn over briefly to cook other side and warm the apples.
Serve each on a large platter and top with cinnamon and sliced strawberries Finish with a little powdered sugar.
I think what happened was that the applesauce mixed with the still uncooked pancake top and was cooked (combined) to make an unusual fluffy inside.
* Use one Tb of oil to cut fat.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  Qj
Recipe by: Jo Anne Merrill Preparation Time: 8:00 * Use any cut of beef roast desired.
Cut beef roast into serving-sized portions.
Use more beef if you need more than 6 servings.
Brown beef in a bit of vegetable oil, although you can skip this step if rushed for time.
Slice onion and separate into rings.
Dice the peeled carrots, dice the celery and slice the peppers into thin strips or circles.
Place these into bottom of crockpot.
Sprinkle the beef pieces with fresh ground black pepper, minced garlic and the onion soup mix.
Place on top of the vegetables.
Mix the steak sauce and Worcestershire sauce in a small bowl with about 1/2 cup water and 1/2 cup tomato juice.
Pour this over the meat.
Turn the crockpot to high for 30 minutes, or, if you're in a hurry, skip this step.
Turn to low, cover and cook for 7-9 hours.
* Keep the crockpot covered as much as possible throughout cooking time.
A crockpot can be used to cook this type of meal for a varied amount of time, depending on your schedule.
It is not important that you take the meat and vegetables out at a specific amount of time.
One or two hours either way usually makes no difference.
When ready to serve, dip meat and vegetables out of pot with a slotted spoon.
Use the liquid as is or turn crockpot to high and thicken liquid with a little flour or cornstarch.
1 1/2 c  vanilla wafer crumbs 1/2 c  blanched whole almonds, :          roasted and finely chopped 1/4 c  melted butter 1 tb Amaretto 24 oz cream cheese 1 c  sugar 4    eggs 1/3 c  whipping cream 1/3 c  blanched whole almonds, :          toasted and ground 1/4 c  Irish cream liqueur 1-1/2 c  sour cream 1 tb sugar 1/2 ts vanilla extract  Combine first four ingredients.
Firmly press mixture evenly on bottom of lightly greased 10-inch springform pan.
Bake at 350 degrees for 10 minutes, then cool.
Beat softened cream cheese at high speed with an electric mixer until light and fluffy.
Gradually add one cups sugar, beating well.
Add eggs, one at a time, beating after each addition.
Stir in whipping cream and next 3 ingredients.
Pour into pan.
Bake at 350 degrees for 50 minutes.
Turn oven off and leave cheesecake in oven for 30 minutes.
Combine sour cream and next 2 ingredients.
Stir and spoon over cake.
Sprinkle 1/4 cup almonds around the edge.
Bake at 500 degrees for 5 minutes.
Cool; chill.
Walt MM  Makes 12 servings.
~m;Spt
Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads.
Bring the stock to a simmer.
Simmer for about 1 hour, skimming the surface as necessary.
Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones.
Cut into neat little pieces.
Strain the saffron broth through a fine sieve.
(Note: The soup can be made through this step in advance.
Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate convenient sized containers.
Be sure to label and date them.
To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat.
Continue with recipe.
) Add the corn, celery, parsley, and cooked noodles to the broth.
Return the soup to a simmer and serve immediately.
Food Exchanges per serving:  1 LEAN-MEAT EXCHANGE + 2 VEGETABLE EXCHANGES CAL: 11O; CAR: 10g; PRO: 13g; CHO: 25mg; SOD: 65mg; FAT: 2g;  Source: Diabetes Forecast Dec 1993  Brought to you and yours via Nancy O'Brion and her Meal-Master  
:    Preheat oven to 350~.
Combine crumbs, 3 tablespoons sugar, 1/2 teaspoon cinnamon and margarine in small bowl; mix well.
Press onto bottom and up sides of 9-inch pie plate.
Bake crust 10 minutes.
:    Beat together cream cheese and 1/2 cup sugar in large bowl until well blended.
Add eggs, one at a time, beating well after each addition.
Blend in vanilla; pour into crust.
Combine remaining 1/3 cup sugar and remaining 1/2 teaspoon cinnamon in large bowl.
Add apples; toss gently to coat.
Spoon apple mixture over cream cheese mixture.
Sprinkle with pecans.
:    Bake 1 hour and 10 minutes or until set.
Loosen cake from rim of pan; cool before removing rim of pan.
Refrigerate.
From: Cook4u@vivanet.
Com Date: Tue, 5 Dec 1995  
Combine all ingredients except lettuce; mix well Refrigerate until ready to serve.
Serve on Lettuce Leaves, optional of course.
Each serving 1/4 cup Yield 8 servings Each serving may be exchanged for : 1 fruit.
Pat Empson 05/21 07:39 am 11:19 AM  ~--- 06/11 09:40 am Don Fifield -Marietta, GA FOOD AND WINE BB TOPIC: FOOD SOFTWARE TIME: 06/11 9:58 AM  TO:      DON FIFIELD   (XKGR41A) FROM: DON FIFIELD (XKGR41A) SUBJECT: R-MM APPLES-OTHER  
Procedures:  1.
Rub roast with salt and pepper.
Brown port roast under broiler to remove excess fat; drain well.
Place apple quarters in bottom of crockpot.
Place roast on top of Apples.
Combine apple juice, brown sugar, and ginger.
Spoon over top surface of roast, moistening well.
Cover and cook on Low setting for 10 to 12 hours or until done.
NOTE:  Use natural, non-sweetened apple juice in this.
From:  "Rival Crock-Pot Cooking" :       Posted on Genie 10/13/92 by S.
ZENSEN [Pattye]  
Cut a red bell pepper in half, remove seeds, and roast half of it (brush with olive oil and put under broiler very close to heat until blackened, about 5 minutes).
Chop.
Saute onion in about a tablespoon of olive oil until translucent.
Add tomato and jalapeno and saute about another 5 minutes, until tomato is cooked.
Add cider to cover and apricots and boil down until cider is almost all boiled off.
Chopped roasted bell pepper and stir.
Add dark rum and flambe.
(light and swirl until it goes out).
Serving Ideas : Serve hot over grilled shark, swordfish, shrimp or marlin.
Recipe by: kenf@advtech.
uswest.
com  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  
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Adapted from The Joslin Diabetes Gourmet Cookbook, 1993 which used 1 large egg white plus 6 tbsp.
egg substitute, 1/8 tsp almond extract, orange juice concentrate, 2 cups unbleached flour and no orange peel.
Original nutritional info.
1/18 recipe = 1 bread, 1 fat Joslin Exchanges 122 calories, 2 grams protein, 14 grams carbohydrate, 6 grams fat (44% of calories), trace cholesterol, 61 mg sodium, 105 mg potassium.
Preheat oven to 350 F.
Line a 9 by 5 inch loaf pan with waxed paper and spray with cooking spray.
In a large bowl, combine bananas, oil, beaten egg, juice concentrate and orange peel.
Stir dry ingredients together and then stir them into banana mixture until just blended.
Spread the batter in the pan and bake for 45 minutes or until the top is lightly browned.
Cool in a pan for 5 minutes, then transfer to a wire rack.
Slice the first sample while the loaf is still warm.
Comment in the original recipe states that the well-wrapped loaf keeps in the refrigerator and freezes well.
Slice is smaller than a slice of regular bread (about half size).
Tested with changes noted by Elizabeth Rodier, Jan 1994.
To cut down on cholesterol use 1 whole egg and 2 whites, or home made egg substitute.
When comparing bread recipes, consider serving size as well as calories.
Does the serving taste good alone or would I add 1 tsp margarine (1 fat)?  1 tb peanut butter would add 1 fat exchange + 1 meat or 95 calories, 3 grams carb.
4 grams protein, 8.
2 grams fat, 98 mg sodium  1 tb regular strawberry jam made of equal parts fruit and sugar would add 54 calories, 14 grams carbohydrate or 1 fruit exchange  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
@SVW3
Heat beets gently and add jello mixed with the water.
Add the horseradish.
Chill for a few hours before serving.
This is excellent served with turkey ham etc.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  pmNIsbcMKUEIyzvZi1M500mZY9rOeS4HXyfMv7ZhDlHBv3G5RCixAgMBAAGjga8wgawwWgYDVR0BAQEABFAwTqFHMEUxCzAJBgNVBAYTAlVTMRgwFgYDVQQKEw9HVEUgQ29ycG9yYXRpb24xHDAaBgNVBAMTE0dURSBDeWJlclRydXN0IFJvb3SiAwIBADAbBgNVHQMBAQAEETAPMA0wCwYJYIZIAYb4GQEEMB8GA1UdBAEB/wQVMBMw
Combine cracker crumbs and butter; mix well.
Press into bottom of 7"x11" pan.
Set aside.
Assemble blender.
Pour boiling water into blender container, add jello and process at "beat" until jello is dissolved.
Add lemon juice and 1 cup cottage cheese.
Process at "liquefy" until smooth.
Add remaining cottage cheese and process until smooth.
Pour into large mixer bowl.
Add frozen whipped topping and mix until smooth.
Chill until set.
(This is ready for serving in minutes.
) Spread Pie Filling over top when set.
For variety try different fruit filling or even fresh fruit for topping.
Fresh fruit can also be mixed into cheese cake before pouring into pan.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  
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Preheat oven to 400 degrees.
Bake pie shell according to directions for empty baked crust.
Cool.
Chop one cup of strawberries.
Combine sugar and cornstarch in a 2 qt.
saucepan.
Stir in water gradually until smooth.
add chopped strawberries.
Cook,stirring constantly,until mixture thickens and boils.
Remove from heat.
Stir in food coloring.
Cool in refrigerator 1/2 hour.
Pour 3/4 of the syrup into prepared pie crust.
Stand up remaining strawberries in pie crust,reserving 1/4 cup (about 3 large strawberries) for garnish.
Pour remaining syrup over strawberries Chill until firm,about 3 hours.
To serve,top each slice with Whipped Topping and a slice of reserved strawberry.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  partParallel
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Stir together flour, baking powder, and salt in a small bowl.
Melt margarine in a large saucepan.
Remove from heat.
Stir in cocoa.
Blend in sugar, eggs, and vanilla.
Blend in dry ingredients and nuts, if desired.
Pour batter into foil-lined and lightly greased 15x10x3/4-inch(2L) jelly roll pan.
Bake in 350F(180C) oven 15 to 17 minutes or until done.
Cool.
Invert pan; peel off foil.
Cut brownie crosswise into 3 equal pieces.
Place one piece of brownie on plate; spread with half the ice cream.
Layer the second piece of brownie and remaining ice cream.
Top with remaining piece of brownie.
Wrap and freeze until firm.
Remove from freezer 10 minutes before serving.
Slice and serve with FRY's Chocolate Sauce.
Store leftovers in freezer.
Makes 10 to 12 servings.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  ugin
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Soften gelatin in small saucepan with 3/4 cup water.
Stir egg yolks into 1 cup sugar.
Add to gelatin mixture and cook over med.
heat.
stirring constantly until mixture thickens and bubbles.
Cool.
Beat cheese in large bowl until light and fluffy.
Add cocoa and beat again.
Add Bailey's and beat some more.
Slowly add gelatin mixture an blend well.
Beat egg whites until soft peaks form.
Add remaining 1/2 cup sugar and continue beating until stiff peaks form.
Fold into cheese mixture.
Whip cream and fold into cheese mixture.
Pour into crust and refrigerated several hours or overnight.
May be frozen, sliced, then dipped in chocolate for better than a Dove bar treat!  ain
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Dissolve yeast in warm water in a large bowl; let stand 5 minutes.
Add 3 cups flour, applesauce, and next 6 ingredients; beat at low speed of an electric mixer until moistened.
Beat at meduim speed for an additional 2 minutes.
Stir in 2 cups of flour, 1/2 cup at a time, to form a soft dough.
Turn out onto a well-floured surface.
Knead until smooth and elastic(about 5 minutes); add enough remaining flour, 1 tablespoon at a time, to prevent dough from sticking to hands.
Place dough in a bowl coated with cooking spray, turning to coat top.
Cover and let rise in a warm place, free from drafts, 1 hour or until doubled in bulk.
Punch dough down, and turn out onto a lightly floured surface.
Roll dough to 1/2 inch thickness; cut with a lightly floured 2 1/2 inch doughnut cutter.
Combine doughnut holes and any remaining scraps of dough; reroll to 1/2 inch thickness and cut as before.
Place doughnuts on baking sheets coated with cooking spray; brush 2 tablespoons melted margarine over doughnuts.
Let rise, uncovered, in a warm, draft-free place for 40 minutes.
Combine 1/2 cup sugar and 1 teaspoon in a large zip-top heavy-duty plastic bag, and set aside.
Bake doughnuts at 425 degrees for 8 minutes or until golden.
Immediately brush remaining 2 tablespoons melted margarine over baked doughnuts; add doughnuts to plastic bag.
Seal the bag and shake to coat.
Yield: 3 dozen doughnuts; serving size= 1 doughnut.
118    calories 3.
4g fat  From Cooking Light Magazine  Holiday 1992 issue Typed by Laura Canada Cooking Echo                         01/21/95  Settings
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:    Preheat the oven to 450F.
Bring a large saucepan of water to a boil.
In a large bowl, toss the squid with the breadcrumbs, oregano, pepper, and one teaspoon salt.
Spread the squid in a large baking dish in a single layer and sprinkle with any leftover crumbs.
Drizzle 1/4 cup plus 2 tablespoons of the olive oil on top.
Bake for 10 minutes, or until the squid is golden brown and crunchy.
: Meanwhile, in a small saucepan, whisk the garlic and the anchovy paste into the remaining 1/4 cup oil and bring to a simmer over low heat.
Cook, whisking, until fragrant but not browned, about 3 minutes.
:    Add salt to the boiling water.
Add the capellini and cook, stirring occasionally, until al dente, about 3 minutes.
Drain the pasta and return it to the saucepan.
Add the anchovy sauce and the butter and toss to coat.
: Make a bed of capellini on a platter or plates.
Mound the baked squid on the pasta and serve with lemon wedges.
By Tracy Seaman, in _An Italian Christmas Eve Meal_; "Food & Wine" December, 1994   Typos by Jeff Pruett.
Submitted By COOK4U@VIVANET.
COM On THU, 7 DEC 1995 114906 GMT  os
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Rinse beans; add 6 cups of water.
Bring to a boil; simmer 5 minutes.
Remove from heat; let stand, covered, 1 hour.
Do not drain.
After 1 hour cover, simmer 30 minutes.
In Dutch oven, cook bacon til crisp.
Drain, reserve drippings.
Crumble bacon; set aside.
Coat beef with flour.
Brown beef in hot drippings, pour off excess fat.
Stir in beans and onion.
Combine toamto juice, brown sugar, salt, peper and mustard.
Pour over beans and beef mizture.
Bake covered in 325 degree F.
oven til tender, about 1 1/2 to 2 hours.
Serve hot topped with crunbled bacon and grated cheese to taste.
Split a live lobster:  Spread flat.
Using a teaspoon, remove the tomalley (green stuff) and coral (pink stuff, roe) and reserve.
Remove stomach (under the head) and devein.
Remove tail meat and chop coarsely.
Reserve.
Leave claws intact.
Prepare all lobsters as above.
Mix bread crumbs, butter,  salt, and Worcestershire sauce together.
Add the tail meat, tomalley, and coral,  and toss to mix well.
Fill the cavity of each lobster with the   stuffing.
Place in a foil lined baking pan, alternating head and tail  to fit better.
Bring the edge of foil up over the tail of each lobster.
Press so as to secure end of tail to pan so the tails do not curl up as they bake.
Bake at 325f for 50 minutes, more or less depending on size.
Serve straight from the oven.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
This will work with other whole lean fish, including small rockfish or farmed striped bass, and cuts or 'roasts' of halibut or pink salmon.
Adjust the cooking time according to the thickness and density of the fish.
Preheat oven to 400 degrees F.
Rub a baking dish well with the oil, add the vegetables and whole spices, and toss to coat them lightly with oil.
Arrange in an even layer.
Rinse the fish well inside and out, pat dry, season lightly with salt, and place on top of the vegetables.
Add the wine and 3 tablespoons of the stock.
Make a loose tent of foil over the tail of the fish and place in the oven.
Bake, rotating the pan once halfway through the cooking time, until a skewer easily enters the thickest part of the fish, 25 to 30 minutes.
If you have an instant-reading thermometer, it should read 145 degrees F.
to 150 degrees F.
in the center near the bone.
Transfer the fish to a warm serving platter.
Strain the contents of the baking dish into a small saucepan; discard the spices and vegetables.
Add the remaining stock, bring to a boil and reduce by a third.
Taste for seasoning and adjust if necessary.
Swirl in the butter if desired and pour over and around the fish on the platter.
PER SERVING: 220 calories, 40 g protein, 2 g carbohydrate, 5 g fat (0 g saturated), 98 mg cholesterol, 8 mg sodium, 0 g fiber.
Jay Harlow writing in the San Francisco Chronicle, 12/16/92.
Posted by Stephen Ceideburg  j
GpPVUh
Preheat oven to 425 F.
Cover bottom of baking dish with oil.
Dip the cut sides of tomatoes in oil, then place cut side up.
Tomatoes should fit closely together in one layer.
Combine the cheese, bread crumbs, garlic, oregano, pepper and salt and sprinkle evenly over tomatoes.
Bake for 40 minutes.
If drippings start to burn, turn oven down to 375 F.
or 400 F.
Combine baked tomatoes with penne pasta, toss, and serve immediately.
The editors wrote: "Elegantly easy, that's what this sauce is.
It's one of several we received that rely on baking, roasting or grilling tomatoes and other vegetables for deep, rich flavor.
"  Recipe from Andrea Giunta of Denver, CO in "Great Spaghetti Sauce Cookoff" article in "The Herb Companion.
" Dec.
1992/Jan.
1993, Vol.
5, No.
Posted by Cathy Harned.
Choose a baking dish or other shallow oven-proof dish suitable for bringing to table, which is just large enough to take the trout in a single layer when they are arranged head to tail.
Thoroughly dry the fish with plenty of kitchen paper.
Make a frying pan very hot, barely smear it with fat and fry the fish briefly, one or two at a time, just long enough to brown their skins well on both sides.
Transfer the fish to the ovenproof dish, arranging them neatly.
Cover and store in a cool place.
Chop the herbs and mix them gently in a small saucepan.
Measure the yoghurt and cream and pour them over the herbs.
Add plenty of pepper and some salt and stir to mix well.
Cover and leave to infuse.
Everything up to this stage can be done in advance, but be sure to bring both the pan of sauce and the dish of trout back to room temperature about 1 hour before they are to be put back into the oven for cooking.
(Foods that are transferred straight from the fridge to cooker take a very long time to heat through properly.
)  About 1/2 hour before you plan to serve the trout, bring the yoghurt-and- herb mixture very slowly to simmering point, stirring all the while.
Pour the aromatic mixture over the fish, cover the dish and bake at 350 F (180 C) gas mark 4 for 20-25 minutes until the fish are piping hot and cooked through.
(To check a trout for readiness, insert the tip of a knife into its flesh just behind the head.
) Serve with steamed new potatoes and other young summer vegetables such as carrots and peas.
Source: Philippa Davenport in "Country Living" (British), June 1987.
Typed for you by Karen Mintzias  
Prepare pudding according to package directions with milk.
Remove from heat; stir in chopped chocolate until melted and smooth.
Cover with plastic wrap.
Chill.
Fold in 1 cup (250mL) whipped topping.
Cut cake into small cubes and drizzle with liqueur.
In the bottom of a deep glass bowl, layer half the cake cubes, half the berries, half the pudding and half the grated chocolate.
Repeat layers, ending with chocolate.
Top with remaining whipped topping.
Garnish with berries.
Drizzle melted chocolate over top.
Prep.
Time: 30 minutes plus chilling time  Source: Baker's chocolate ad, Chatelaine magazine, December 1993, :          page 106 Xref: news.
demon.
uk rec.
food.
recipes:7367 Newsgroups: rec.
food.
recipes Path: news.
demon.
uk!peernews.
demon.
uk!doc.
news.
pipex.
ne !pipex!swrinde news .
edu!uuneo.
neosoft.
com!bonkers.
taronga.
com!arielle From: a4gy@jupiter.
ca (N.
Webber) Subject: Sweet And Sour Turkey Bites Approved: zaccari@digex.
net Followup-To: rec.
food.
cooking Reply-To: a4gy@jupiter.
ca (N.
Webber) Sender: arielle@bonkers.
taronga.
com (Stephanie da Silva) Organization: Taronga Park BBS Message-ID: <3lk75i$9kv@sol.
ca> Date: Sun, 9 Apr 1995 08:14:52 GMT Lines: 34  Q
Heat the oven to 400 degress.
Dice the butter and barely melt it in a small saucepan over low heat.
Away from the heat, add the sugar and then stir in the ground almonds(which can be ground in the food processor.
), the rosewater and the lightly beaten eggs in that order.
Tip the chilled berries into the pie shell, spreading them evenly, and then pour the almond mixture over the fruit.
Bake for 35-40 minutes until the Bakewell topping is pale gold and puffed up.
This recipe is from England;the rosewater is not essential.
Source: mom  
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Heat oven to 450F.
Cut shortening into flour, sugar, baking powder and salt with pastry blender until mixture resemble fine crumbs.
Stir in milk until dough leaves side of bowl (dough will be soft and sticky).
Turn dough onto lightly floured surface.
Knead lightly ) times.
Roll or pat 1/2 inch thick.
Cut with floured 2 1/2-inch round cutter.
Place on ungreased cookie sheet about 1 inch apart for crusty sides, touching' for soft sides.
Bake until golden brown, 10 to 12 minutes.
Immediately remove from cookie sheet.
1 dozen biscuits;155 calories per biscuit.
Blue Cheese Biscuits: Add 3 tb crumbled blue cheese and 1/2 ts Italian seasoning with the flour.
Buttermilk Biscuits: Decrease baking powder to 2 teaspoons and add 1/4 ts baking soda with the salt.
Substitute buttermilk for the milk.
(If buttermilk is thick, it may be necessary to add slightly more than 3/c cup.
)  Cornmeal Biscuits: Substitute 1/2 cup cornmeal for 1/2 cup of the flour.
Sprinkle cornmeal over biscuits before baking.
Drop Biscuits: Increase milk to 1 cup.
Drop dough by spoonfuls onto greased cookie sheet.
Herb Biscuits: Add 3/g ts dried dill weed or rosemary leaves, crushed, with the salt.
*If using self rising flour, omit baking powder and salt.
Source: Betty Crocker's Cookbook, 6th Edition  ue
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Mix flour, baking powder, and salt together.
Cut in the shortening until it is evenly mixed with the dry ingredients.
Then ADD, Milk, mixing well.
Then Knead for a a 1/2 minute and roll out to about 1-1/2 inch in thickness.
Cut with a Biscuit cutter.
Place the biscuits 1-1/2 inches apart on a greased baking sheet.
The BRUSH with the Milk and BAKE at 450F oven degrees 10-12 minutes  One biscuit may be Exchanged for:  1 bread exchange or 1 fat exchange.
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COMBINE FLOUR, baking powder, salt and butter in a mixer and mix until crumbly.
Add the buttermilk and mix until the dough holds together.
Do not over-mix.
Turn out on a floured surface and roll the dough out to a 3/4-inch thickness.
Cut into rounds or squares.
Place fairly close together on an ungreased cookie sheet and bake in preheated 450F oven for 12 to 15 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  used outside a function
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Combine the dry ingredients in a mixing bowl.
Cut in the margarine with a fork or pastry blender.
Add the milk.
Stir to make a soft dough.
Roll out on a lightly floured surface until 1/2 inch thick.
Cut into biscuit shapes.
(Or divide dough in 12 balls, roll in your hands and pat lightly to flatten.
)  Place on an ungreased baking sheet.
Bake at 425 F for 12 to 15 minutes or until lightly browned.
1 biscuit - 109 calories, 1 bread exchange, 1 fat exchange 15 grams carbohydrate, 2 grams protein, 4 grams fat 152 mg sodium, 37 mg potassium, 0 cholesterol  Source:  Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93  
For unsweetened baking chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon shortening or oil for each 1 ounce square or bar of baking chocolate.
For pre-melted unsweetened chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 1 tablespoon oil or melted shortening for each 1 ounce envelope of melted chocolate.
For semi-sweet chocolate: substitute 6 level talbespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 7 tablespons sugar plus 1/4 cup shortening for 1 cup (6 oz) semi-sweet chips or 6 squares or bars (6 oz) semi-sweet baking chocolate.
For sweet baking chocolate: substitute 3 level tablespoons HERSHEY'S cocoa or HERSHEY'S European Style cocoa plus 4 1/2 tablespoons sugar plus 2 tablespoons and 2 teaspoons shortening for 1 bar (4 oz) sweet baking chocolate.
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Combine 3 cups sugar, the water, honey, whole lemon rind, and whole spices in a saucepan and bring to boil.
Lower the heat and simmer for 15 minutes, then remove the lemon peel and spices and cool.
Meanwhile, in a large bowl, combine the nuts, remaining 1/2 cup sugar, and ground spices and set aside.
Lay filo sheets flat, cover with waxed paper and then a damp towel.
Keep covered except when removing to assemble the baklava.
Count 8 filo sheets, fold, cover and refrigerate to reserve for the top.
Using a large pastry brush, butter an 11 1/2-inch by 15 1/2-inch by 3-inch baking pan.
Lay a filo sheet on the bottom of the pan, brush with warm butter, and repeat using 8 sheets.
Scoop up a handful of the nut-spice mixture and sprinkle over the top filo sheet inside the pan.
Lay on 3 or more filo sheets, brushing each with butter, and sprinkle again with the nut mixture.
Continue until all the nuts and filo are used.
(The important things here are to butter each filo and spread the nuts evenly.
The way to do the latter is to rotate the pan several times during the procedure.
)  Now you can remove the reserved sheets from the refrigerator and spread over the top, brushing on each sheet.
Using a long, very sharp knife, score the baklava from top to bottom into diamond shapes planning in advance the size desired.
Be sure the knife touches the bottom of the pan as you cut.
Heat the remaining butter to sizzling and pour over the top.
Bake in a 300 degree oven for 1 1/4 hours or until golden chestnut in color and flaky.
Remove from the oven (in the pan) to a rack, and spoon the cooled syrup over the entire pastry.
Cool in the pan, then serve each piece individually.
Source: "The Food of Greece" by Vilma Liacouras Chantiles Avenel Books, New York.
Cutting Diagram: ___________________________________ |\_____\_____\_____\_____\___\____| |__\_____\_____\_____\____\____\__| |____\_____\_____\_____\____\____\| |_\____\_____\_____\_____\____\___| |___\____\_____\_____\_____\____\_|  Typed for you by Karen Mintzias  %Y
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Combine nuts, sugar, cinnamon and nutmeg.
Brush a 13 x 9 x 2-inch baking pan well with butter.
Separate 25 phyllo sheets from package.
Place under a smooth, damp towel to prevent drying.
Wrap remaining filo well.
Freeze for future use.
Place one phyllo sheet in pan.
Trim to fit.
Brush generously with melted butter.
Repeat procedure until there are 5 layers of buttered phyllo in the pan.
Sprinkle with 1/4 nut mixture.
Repeat this procedure two more times, ending with phyllo.
Drizzle any remaining butter over top.
Bake in 350 degree oven 1-1/2 hours or until golden brown.
Remove baklava from oven.
Using a sharp knife, immediately cut long, diagonal lines from corner to corner, forming an "X".
Follow these guidelines to cut baklava into serving-size diamonds.
While still hot, pour cooled syrup over baklava.
Syrup:  Combine sugar, water, orange and lemon rinds, cloves and cinnamon stick in saucepan.
Bring to boil.
Simmer, uncovered, about 5 minutes to thicken syrup slightly.
Remove from heat.
Discard spices.
Stir in honey.
Cool at room temperature.
Pour over hot baklava.
Allow to stand overnight before serving.
From: "Classic Greek Cooking" by Daphne Metaxas.
ISBN: 0-911954-31-7  Typed for you by Karen Mintzias  
Preheat oven to 300 degrees.
In saucepan, combine 1 cup sugar and 1 cup water; bring to a boil, stirring until sugar dissolves.
Continue to cook over medium heat for about 20 minutes (until thickness of honey).
Stir in honey, continue to cook about 10 minutes longer.
Remove from heat and set aside to cool.
In bowl, combine walnuts, 3/4 cup sugar, and spices, set aside.
Melt butter, set aside.
Remove phyllo dough from package, cover unused portion with damp towel while working with it.
Using kitchen scissors, cut to fit a 9x13 inch pan.
Coat pan with melted butter.
Place 10 phyllo sheets in pan, two sheets at a time, brushing each top sheet with melted butter.
Place trimmings between full sheets.
Spread with 1/3 of nut mixture, 4-5 sheets of buttered phyllo then the remaining nut mixture.
Top with remaining phyllo, buttering every other sheet.
With a small, very sharp knife cut pastry lengthwise into 6 strips.
Then cut diagonally to make small diamonds.
Heat remaining butter (there should be 1/2 cup) until frothy and pour it over pastry, letting it run down into cuts.
Bake in slow oven for 1 hour.
Remove from oven.
Turn oven to 400 degrees.
Pour about half of syrup mixture over pastry.
Return to oven for 2-3 minutes until browned on top.
Pour remaining syrup over pastry.
Let stand at least 3 hours before serving.
Assorted recipes from the Detroit News, entered by Diane Pahl  
Preheat oven to 375 degrees F.
Cut the onions in half, peel off the outer layer of skin and slice thinly.
Toss in a medium-size pan with olive oil, balsamic vinegar, salt and pepper.
Cover the pan tightly and bake for about 45 minutes, or until the onions are tender.
Stir in the capers and season to taste with additional salt and pepper.
Yields about 2 cup  PER TABLESPOON: 15 calories, 0 g protein, 2 g carbohydrate, 0 g fat, 0 mg cholesterol, 72 mg sodium, 0 g fiber.
From Woodward's Garden restaurant.
Robin Davis writing in the San Francisco Chronicle, 3/24/93.
Posted by Stephen Ceideburg  
Cook potatoes in a large pot of boiling salted water over medium heat just until tender, 15-20 minutes.
Meanwhile, make balsamic dressing: Whisk sour cream, balsamic vinegar, olive oil, salt and pepper in a large bowl until blended.
Stir in all but 2 tb sliced scallions.
Drain potatoes well in a colander.
Transfer to bow; add dressing and gently toss to coat.
Let potatoes cool to room temperature.
Add celery and radishes to potatoes in bowl and toss gently to combine.
Line serving bowl with romaine leaves and spoon potato salad onto lettuce.
Sprinkle salad with reserved scallions.
105 calories per serving.
From: Syd's Cookbook.
Place in layers, salt pork, carrots, thyme, parsley, bay leaf, chuck, onion, pork, brandy, consomme', garlic, mushrooms, and Burgundy.
Cover tightly and place in a preheated 350 degree F.
oven for 3 hours or until meat is tender.
Remove from oven.
Season to taste with salt and pepper.
Slowly stir cornstarch-water mixture into meat and cook, stirring, until sauce bubbles and thickens.
Serve hot.
Adapted by Laurence R.
Beines, Black Bass Hotel (Bucks County Penn.
) Campbell's Great Restaurants Cookbook, U.
Electronic format courtesy of Karen Mintzias Submitted By KM@SALATA.
COM (KAREN MINTZIAS) On 23 NOV 95 232106 -0800  
Crush banana, chop crisped bacon and mince apple.
Mix, add salt, spread between buttered slices of bread and add lettuce leaf.
For You From:  Jon Judd {Cooking Echo}  
Mix crushed banana, pecans and grape pulp and moisten with orange juice.
Use with buttered white or dark bread.
For you From: Jon Judd {Cooking Echo}  
Preheat the oven to 400.
Coat 12 standard muffin tin cups with nonstick spray(I use large paper muffin cups).
In a medium bowl, combine the flour, oat bran, baking powder, baking soda, cinnamon, ginger and salt.
Mix well.
Add the egg white, buttermilk, sugar, banana, oil, honey and orange zest.
Stir just until the dry ingredients are moistened; do not overmix.
Didvide the batter evenly among the muffin cups.
Bake on the center oven rack for 14 to 17 minutes, or until the tops are light brown.
Loosen the muffins by rapping the pan sharply against the edge of the counter.
Remove them immediately to a wire rack.
Cool for 10 to 15 minutes before serving.
Per muffin: 118 calories, 3.
total fat (24% of calories),0.
saturated fat, 1mg.
cholesterol.
(With my revisions, each muffin has 122 calories, 2.
total fat (20% of calories).
Recipe by: Anne Proulx Converted to MM by Donna Webster donna@webster.
demon.
This is a side-dish from the north of India.
It makes a refreshing and pretty contrast to a highly spiced dish and couldn't be simpler.
Try it next time you are having a curry meal, or use it as one of several salads for entertaining.
Mix together the juice of 2 limes and a tablespoon of palm sugar (or substitute brown sugar).
Taste and adjust for sweet- sour balance if necessary.
Cut 2 pomegranates which have been chilling in the fridge into quarters and twist each wedge to help free the seeds.
Coax them out and mound them in the centre of a serving dish.
Slice 3 bananas and arrange them around the peri- meter of the pomegranate seeds.
Sprinkle with the lime dressing and serve.
Posted by Stephen Ceideburg  From an article by Meryl Constance in The Sydney Morning Herald, 5/11/93.
Courtesy Mark Herron.
Dip bananas in lemon juice; arrange in a greased 2 qt.
baking dish.
Sprinkle with raisins & pecans.
In a small saucepan, combine sugar, syrup and water and cook over medium heat until bubby.
Spoon syrup over bananas, dot with butter.
Cover and bake at 350 degrees for 25 minutes.
Serve with whipped cream if desired.
From the daily newspaper, the Arkansas Democrat-Gazette.
Submitted By RUFUS@MELBPC.
AU  On TUE, 28 NOV 1995 171617 +1100  
Sift in dry ingredients.
Cream shortening, add sugar gradually, cream well.
Add egg, bran and milk.
Mix and allow to stand while slicing bananas, stirring as little as possible, Bake in small bread pan in upper part of oven with remainder of meal.
Note: No temperature or time given.
Assume a moderate 350 - 400 F oven for 45 - 60 minutes.
Source: Luella Coffy, Petersburg Grange, Carroll County, OH  
Mix well and turn in well greased loaf pan.
Bake in moderate oven 350 F for 45 minutes.
Remove from oven, let stand in pan a few minutes, then remove to cool.
Source: Emma Blair, Newbury Grange, Geauga County, OH Mrs.
Work, Hardy Grange, Holmes County, OH  
Heat oven to 350F.
Grease bottom only of loaf pan, 8 1/2 x 4 1/2 x 2 1/2 or 9 x 5 x 3 inches.
Mix sugar and margarine in 2 1/2-quart bowl.
Stir in eggs until blended.
Add bananas and water; beat 30 seconds.
Stir in remaining ingredients except nuts just until moistened; stir in nuts.
Pour into pan.
Bake until wooden pick inserted in center comes out clean, 8-inch loaf 1 1/4 hours, 9-inch loaf 55 to 60 minutes; ccol 5 minutes.
Loosen sides of loaf from pan; remove from pan.
Cool com- pletely before slicing.
1 loaf (24 slices); 120 calories per slice.
Do-ahead Tip: Wrap and refrigerate no longer than 1 week.
*Do not use self rising flour in this recipe.
Source: Betty Crocker's Cookbook, 6th Edition  
Blend sugar, Sugar Twin, and margarine.
Add eggs and mix well.
Sift flour and soda into bowl and stir.
Mix milk and vinegar together, then add to mixture.
Fold in bananas.
Bake 1 hour at 350 degrees in greased 9 x 5 loaf pan.
Let cool and cut into 20 slices.
Nutrients per slice:  Calories 108, fat 3.
6g, cholesterol 14 mg, carbohydrate 17g, sodium 63mg.
Exchanges:  Bread 1, fruit 1/4, fat 1.
Source:  "There IS Life after Lettuce" by Pepper Durcholz, Alberta Gentry, Carolyn Williamson, M.
Formatted for Meal-Master by Joyce Burton.
Mix the wet into the dry, stir until well mixed.
Pour into a prepared or nonstick loaf pan, bake at 350 degrees farenheit for about 40 minutes, test with a wooden pick.
Let stand for about 5 minutes, remove from pan, cool on a rack.
Note: I don't like to use refined sugar and this is fairly sweet, but if you prefer a sweeter bread, add some chopped dates or 1/4 cup sugar.
Posted by jrg14@cornell.
edu (Janice R.
Gordon) to the Fatfree Digest [Volume 16 Issue 28] Apr.
1, 1995.
Individual recipes copyrighted by originator.
FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.
com using MMCONV.
Archived through kindness of Karen Mintzias, km@salata.
com and Mark Alexander, Mark@alexr.
demon.
Cream together the shortening and the sugar until fluffy.
Combine the eggs, vanilla and sour milk with the shortening sugar mixture.
Add the flour, baking soda and salt to the previous mixture.
Bake in a 350
F oven for one hour.
Test for doneness with a toothpick.
From: Syd's Cookbook.
Combine the flour, baking powder, baking soda, and nutmeg in a mixing bowl.
Stir to blend.
Put the eggs, oil, sugar and bananas in a blender.
Puree until smooth.
Pour the banana mixture into the flour.
Mix well.
Pour into an oiled 9 x 5 inch loaf pan.
Bake at 350 F for 40 to 50 minutes.
Cool on a wire rack.
Let stand 10 minutes before removing from pan.
Cool thoroughly before serving.
1/15 recipe - 164 calories, 1 bread, 1/2 fruit, 1 1/2 fat exchanges 21 grams carbohydrate, 3 grams protein, 8 grams fat 70 mg sodium, 114 mg potassium, 37 mg cholesterol  Source:  Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman, 1986 Shared but not tested by Elizabeth Rodier, Nov 93  
Mix all the ingredients, except the dried fruit, together in a food processor.
When the bananas are completely mashed, add the dried fruit.
Mix well and pour into a buttered non-stick 2 pound loaf tin, leaving an inch from the top.
Bake for 90 minutes at gas mark 4, 350F, 180C.
Cover the top with foil if you think it might burn.
Leave in the tin for a minute or two then turn on to a rack.
Preheat oven to 350 F.
Grease 9 x 5 inch loaf pan.
Sift flour,baking powder,  baking  soda,  salt, ginger, allspice and nutmeg together in bowl.
Add lemon peel and almonds.
Stir until combined.
Set aside.
Beat butter in large mixing bowl until soft amd creamy.
Beat  in  sugar  until  light and fluffy.
Add eggs and beat until thoroughly  blended.
Beat  in  flour  mixture alternately with bananas until mixture is well blended.
Pour into prepared pan.
Bake in center of oven 1 hour to 1 hour 5 minutes, or until toothpick  inserted in center comes out clean.
Cool in pan on wire  rack  10  minutes.
Invert  from pan and cool completely on rack.
Variation: Banana-walnut or -pecan bread: Omit almonds.
Add 3/4 cup coarsely chopped walnuts or pecans with bananas.
Sift the cake flour, baking powder, baking soda, and salt, blending well and set aside.
Place the vinegar in a measuring cup.
Add enough milk to make 2/3 cup and set aside.
Cream the shortening and sugar together, in a large mixing bowl, until light and fluffy, using an electric mixer set on medium speed.
Add the eggs, one at a time, beating well after each addition.
Add the dry ingredients alternately with the milk mixture and bananas to the cream mixture, blending well after each addition, using low speed on the mixer.
Stir in the walnuts and pour the batter into a greased 13 X 9 X 2-inch baking pan.
Bake in a preheated 350 Degree F.
oven for about 45 minutes or until a cake tester or wooden pick inserted in the center comes out clean.
Cool, in the pan, on a wire rack until cold to the touch, then frost.
PENUCHE FROSTING:  Heat the butter in a 2-quart saucepan, over medium heat, until bubbling but not browned.
Stir in the brown sugar.
Cook, stirring constantly, until the mixture comes to a boil.
Reduce the heat to low and cook, stirring constantly, another 2 minutes.
Stir in the milk.
Increase the heat to medium and cook until the mixture returns to a boil.
Remove from the heat and cool to lukewarm.
When the mixture is luke warm, stir in the Confectioners' sugar and beat with a wooden spoon until well blended and thick enough to spread.
If necessary, place the pan in a bowl of ice water and beat with a wooden spoon until the frosting reaches a spreading consistency.
If the frosting becomes too stiff, warm over low heat.
Heat oven to 350 degrees.
Grease a 9" x 5" x 3" loaf pan.
Cream the sugar and butter with an electric mixer until light.
Add the eggs and mix well.
On low speed, mix in the bananas, milk, and vanilla.
Stop the mixer and add the flour, baking soda and salt.
Mix until just combined, then stir in the mini chocolate chips and nuts.
Transfer batter to prepared pan.
Bake until a wooden pick inserted in the center comes out clean, 55 to 60 minutes.
Cool in the pan 5 minutes; turn onto a wire rack to cool completely before slicing.
** NOTE:  Mini chocolate chips work better than regular chips because the regular size ones tend to sink to the bottom of the loaf during baking.
At least 1 day before, place bananas in fridge to blacken.
Mash bananas till almost smooth.
Add juice & raisins.
In a pot, bring to a boil, stirring constantly till mixture thickens, about 10 minutes.
Cool slightly before serving.
Can be stored in the fridge for 2 or 3 weeks.
Serve with jolof rice.
Makes 1 cup.
"Vegetarian Times" December, 1993  
Cake: Sift together flour, baking powder and salt; set aside.
Beat eggs until light and foamy.
Add flavorings.
Add sugar gradually.
Add flour mixture alternately with cream, beating after each addition until just smooth.
Pour batter into two 9" greased round cake pans and bake in a preheated 350 degree oven 40 minutes or until done.
Cool on racks and then brush with Simple Syrup.
Simple Syrup: Combine sugar and water in a heavy small saucepan.
Bring to a boil over moderate heat, stirring constantly until sugar is dissolved.
Remove from heat and cool to room temperature.
Stir in creme de banana.
Strawberry Frosting: Whip cream in large chilled bowl on low speed until soft peaks form.
Add Grand Marnier and sugar and beat on high speed until spreading consistency.
Fold in mashed strawberries.
Spread this mixture between layers and add sliced banana on top of bottom layer.
Add remaining mixture on top and sides of cake.
Submitted By PGL@IGLOU.
COM (DON THOMAS) On 27 FEB 1995 053043 -0700  
Slice banana into pie shell.
Prepare pie filling as directed on package for pie, using 2 1/2 cups milk.
Fold in 1/2 cup of the Whipped topping and pour over banana in shell.
Chill at least 3 hours.
Top with remaining whipped topping; garnish with banana slices and mint,if desired.
Prepare pie crust and chill 2 hours or longer before filling.
Soak gelatin in cold water and set aside.
Heat 1 1/2 cups of milk in the top of a double boiler over simmering water.
In a small bowl combine flour, salt and 1/2 cup of cold milk; mix until smooth and without lumps.
Slowly pour i/2 cup of the hot milk into the bowl with the flour mixture; stir to mix well.
The slowly pour contents of the bowl back into the pot of hot milk.
Cook and stir over simmering water until thick and smooth.
Pour mixture slowly on top of beaten eggs, stirring constantly.
Return to top of double boiler.
Cook and stir over simmering water about 4 minutes; remove from heat.
Add gelatin, sweetener and vanilla; mix well to dissolve gelatin.
Cool and chill until mixture begins to gel.
Peel bananas, slice thin and measure 1 1/2 cups.
Arrange 1 cup of sliced bananas in bottom of pie shell, then carefully spoon and pour filling evenly on top.
Arrange remaining 1/2 cup sliced bananas on top and garnish with the vanilla crumbs saved when making pie shell.
Cover whole pie carefully with plastic wrap.
Chill 2-3 hours, until set and firm.
To serve, cut into eight equal pieces.
9"pie = 8 servings CHO PRO FAT CAL FIBER SODIUM CHOL (g) (g) (g) - (g) (mg) (mg) :24     5  7    174    0.
8 174      79 Food Exchanges per serving 1 fruit exchange plus 1 low-fat milk exchange.
you can use unsalted margarine to eliminate salt.
Split and slice bananas into small pieces.
Melt butter over low heat, add sugar, spices and creme de banana (if used) and bring to a boil.
Heat bananas in sauce and pour brandy and rum over mixture, then ignite.
Serve over vanilla ice cream after flames subside.
Serves 6 (use 6 scoops ice cream for one scoop person, 12 scoops for 2    per person).
>From _La Bonne Cuisine, Cooking New Orleans Style_  Posted by "Edward J.
Branley"  on rec.
food.
recipes  
Method:  ~ Heat the oil in your deep fat fryer, frying pan, or wok to 375 degrees F, 190 degrees celsius.
- Mix up the batter ingredients with a whip until somewhat frothy.
- Cut the bananas into 1 inch / 2 1/2 cm chunks.
Roll them around in the flour until lightly coated.
- Dip a few banana pieces into the batter and fry them until golden coloured.
Drain on paper towels.
Do in small batches until they're all done.
Heat honey in saucepan or microwave until liquid and hot; pour this over the bananas (a few pieces per person).
Extremely good with vanilla ice cream.
stimpy@marimba.
wimsey.
Put rack in center of oven; heat oven to 400-degrees.
Grease 6, 12-ounc capacity souffle or small baking dishes.
(You may substitute large custard cups.
) Set on baking sheet.
Divide bananas between souffle dishes, overlapping them evenly and attractively.
Lightly brush tops with melted butter.
(Can be prepared up to 2 hours ahead to this point and kept at room temperature.
) Before cooking, evenly press confectioners' sugar through fine wire mesh strainer to cover surface, using about 1 tablespoon per serving.
Bake until bananas are very warm, about 8 minutes.
Turn oven to broil and move cookie sheet to within 8 inches of heat source.
Broil until surface lightly browns, about 2 minutes more.
Serve with a small scoop of ice cream or frozen yogurt or a dollop of whipped cream.
Serve immediately.
Posted By japlady@nwu.
edu (Rebecca Radnor) On rec.
food.
recipes or rec.
food.
cooking  
Blend in a blender until smooth.
Serve.
Joel Ehrlich on rec.
food.
cooking  
Sift together flour, baking powder, soda, salt and sugar into bowl.
Stir in oats.
Add remaining ingredients; stir only until dry ingredients are moistened.
Pour batter into greased 8-1/2" x 4-1/2" x 2-1/2" loaf pan.
Bake in preheated moderate oven (350 F.
) 55 to 60 minutes.
Cool on wire rack about 10 minutes.
Remove from pan; cool thoroughly.
Wrap cooled bread and store on day before slicing.
Source: Our Favorites for family and friends Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias  
In large bowl, stir together flour, oats, sugar, baking powder, cinnamon, soda, and raisins.
Add bananas, milk, egg whites, and vanilla; beat until lightly mixed.
Spread batter in a nonstick (or lightly oiled regular) 9x13" pan.
Bake in a 350'F.
oven until cake is golden brown, just begins to pull from pan sides, and springs back when lightly touched in center, 35-40 minutes.
Serve warm or cool, cut into about 2" squares.
Store as directed.
Per piece: 75 calories; 1.
8 grams protein; 0.
3 grams fat; (0.
1 grams saturated fat); 17 grams carbohydrates; 59 milligrams sodium; 0.
1 milligrams cholesterol.
* Reserve drained liquid.
~------------------------------------------------------ ~------------- ~-- In a medium bowl, layer cabbage, carrots and pineapple.
In a small bowl, combine Miracle Whip, sour cream, honey and 1 T of the reserved pineapple juice.
Blend well.
Spoon and spread the dressing over the salad.
Sprinkle with pecans.
Refrigerate until serving time.
Just prior to serving time add sliced banana, toss and serve.
From: Syd's Cookbook.
This is recipe that won first place in 1962, as a 4-H project for the Great Western Dairy Show in Inglewood, CA  Using a blender or mixer - Stir cream cheese until very soft, gradually blending in 1/2 cup of milk until smooth and creamy.
Add remaining milk and the pudding mix.
Beat slowly on low for 1 minute (DO NOT OVER BEAT).
Pour into cool Graham Cracker Crust.
Sprinkle extra graham cracker crust crumbs on top (if you have some).
This makes it extra crunchy and looks nice.
Then chill.
Loosely related to a dessert from the English-speaking islands of the West Indies, this makes a wonderful - and legal - winter fruit pudding.
Despite its richness, it has next to no fat and, if you use eggs modified with omega 3 oil, it couldn't be more nutritionally sound.
Mash 4 large bananas (if anything, slightly overripe) with 200 g caster sugar, 6 tablespoons mandarin juice and 3 tablespoons white rum.
Separate 4 eggs and beat the whites with a pinch of salt until they stand in stiff peaks.
Fold the whites through the banana mixture gently and turn the mixture into a serving dish or dishes.
Chill for several hours until set.
Meanwhile, beat the egg yolks with 3 tablespoons of sugar until thick and creamy.
Tip the mixture into the top of a double boiler or a basin over simmering water, add 210 mL of mandarine juice and whisk over a gentle heat until it reaches coating consistency.
Don't let it boil.
Chill for several hours.
Serve with the pudding.
Posted by Stephen Ceideburg  From an article by Meryl Constance in the Sydney Morning Herald, 6/29/93.
Courtesy, Mark Herron.
Combine all of the ingredients in a mixing bowl, and gently toss to mix.
Correct the seasonings, adding salt, lime juice, or sugar, to taste.
The salsa should be a little sweet and a little sour.
Best when served a couple hours after making.
Cover and refrigerate until serving time.
EQUIPMENT: Measuring cup, measuring spoons, cook's knife, cutting board, 3 stainless steel bowls (1 large), slotted spoon, whisk, rubber spatula, deep fryer or heavy-guage 4-qt saucepan, candy/deep frying thermometer, #50 (1 1/2 tbsp) ice-cream scoop, tongs, baking sheet, paper towels.
In a large stainless steel bowl, combine the flour, light brown sugar, baking powder, cornstarch, salt, and cinnamon.
Set aside.
Peel the bananas.
Smash them to a rough-textured consistency in a stainless steel bowl using a slotted spoon (they should yield about 1 cup).
In another stainless steel bowl whisk together the beer, egg, and lemon juice.
Pour the this mixture over the bananas, and use the slotted spoon to combine thoroughly.
Continued >>>  
I add the walnuts at the beginning with other ingred.
It seems to mix better.
You can also add 1/2 tsp of cinnamon if you like.
We like it better without.
Sandy in Arroyo Grande, CA 8:49am PST  
Combine the dates and the juice in a 2 cup measure and cover, microwaving on full power until the dates are soft, about 3 minutes.
Let them cool, uncovered, for about 2 minutes.
Then tip them into a processor or a blender along with the banana, butter and lemon juice and whiz until the texture is smooth but flecks of date still remain.
Serve at room temperature or chilled on waffles, whole-wheat English muffins or rice cakes.
Stores covered and refrigerated for up to four days; makes 2/3 cup.
Assorted recipes from the Detroit News, entered by Diane Pahl  ?c
Make pancakes with lager, flour and egg, and cook in the normal way (I used a cooking spray to grease a non-stick frying pan).
Fold each pancake in half, and then in half again, so it forms a quarter-circle (if you're as bad at cooking pancakes as I am, they'll come out in bits anyway - if so, pretend it didn't happen!), and place them in a large flan dish.
Peel bananas, cut in half long-ways and in half again cross-ways, and place face-down on top of the pancakes.
Put the remaining ingredients into a frying pan or small saucepan, and boil for 3-4 minutes, until just beginning to be syrupy.
Pour over bananas and pancakes, and bake in a moderate oven (Mark 4 - 350 F) for 20-30 minutes.
I served this with fromage frais (cream substitute) and a chocolate sauce, for which the recipe follows:  Recipe by: Annabel Smith Converted to MM by Donna Webster donna@webster.
demon.
In a wide skillet, melt butter and sugar over medium heat, stirring constantly until mixture has blended to caramel.
Add liquors and ignite.
(Use caution!)  Heat bananas in mixture for 2 minutes and serve over ice cream.
Sprinkle w a dash of cinnamon.
Russell deCarle's recipe, from an article in Modern Woman, Nov 1994.
Typed by E.
Marie Campbell  
Slice 2 of the onions into 1/4 inch slices.
Heat 1 Tbsp oil in a frying pan.
Add the sliced onion, and cook, stirring, until the outside has browned.
Remove and drain.
Slice the remaining onion into paper-thin slices and set aside.
Rinse the bones and place in a stockpot.
Cover with cold water.
Bring slowly to a boil.
Reduce heat and simmer, uncovered.
For a clear broth skim off foam.
After 10 - 15 minutes, add browned onion and ginger, carrots, cinnamon, cardamom, star anise, cloves, garlic and peppercorns.
Bring to a boil.
Simmer the stock, partially covered for 6 to 12 hours, skimming regularly.
If necessary add more water to keep the bones covered.
Strain the stock, skim off, and discard any fat.
At serving time, arrange the sliced beef on a platter.
Garnish with reserved white and green onion.
On another platter, arrange the bean sprouts, coriander, chiles and limes.
Meanwhile, plunge the rice sticks in boiling water to heat.
Drain.
Place equal portions in each soup bowl.
Cover to keep warm.
Heat beef stock to boiling.
Season with fish sauce and pepper.
Pour into a soup tureen or chafing dish.
At the table, place the soup on a portable warmer to keep hot.
Offer each guest a bowl of warm rice noodles.
Each diner adds some beef and onion to a bowl.
Ladle the hot stock over the meat, stirring to cook the meat.
Add the bean sprouts, coriander, chiles, and lime to taste.
Enjoy with chopsticks and a soup spoon.
Optional: pass fresh basil leaves, coriander, additional chilies, fish sauce and ground peanuts at the table.
From: kpatrucco@aol.
com (KPatrucco)  
Recipe by: USA Dry Pea & Lentil Council Add lentils to water, bring to a boil and simmer for 30 min or until tender but whole.
Add remaining ingredients to the cooked lentils and bake at 350 deg F for 45    min.
This is EXCELLENT!  Typed and tested for you by Reggie Dwork reggie@reggie.
com  
Rub flour into roast.
Place in bottom of crockpot and add remaining ingredients, except buns.
Cook on low for about 14-16 hours.
Serve over buns.
Cook bacon until crisp in a heavy skillet.
Drain on paper towels, crumble and set aside.
Saute onion and garlic in drippings.
Combine beans, bacon, onions, garlic, seasonings and barbecue sauce in a lightly greased crockpot.
Cook on low for 6 to 8 hours or on high for 3 1/2 to 4 1/2 hours.
Yield: 6 to 8 servings for $2.
From Carolyn Hall of Louisville, KY in Phyllis Fitzgerald's "Best Buy" column in "The (Louisville, KY) Courier-Journal," 07/18/90.
C1 and C4.
Typed for you by Cathy Harned.
Cut fish into fillets and place in a single layer in a shallow pan.
Combine the remaining ingredients, mix well and pour over the fish.
Marinate for 30 minutes, turning the fillets once or twice to be sure they are well coated.
Grill fish, reserving the sauce to pour over the fillets before serving.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
Combine soy sauce and sugar.
Brush each salmon steak with soy sauce mixture.
Barbecue on solid plate, turning occasionally until salmon is cooked.
Serve hot with Green Sauce.
GREEN SAUCE:  Place parsley, chives,capers and onion in the bowl of a food processor or blender.
Process until finely chopped.
Add olive oil, lemon or lime juice and egg.
Process until smooth.
Season with freshly ground black pepper.
Serves 4.
COMBINE ALL INGREDIENTS in a pot, place over medium heat on the stove and cook until reduced to 3/4 cup.
Strain, and use to glaze chicken, meat or fish while grilling.
Makes 3/4 Cup  MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  
Heat oil in saucepan.
Add onions and cook, covered, until they are golden.
Combine tomato paste and apple juice and blend well.
Add this and all remaining ingredients, except honey, to the onions.
Simmer for 20 minutes.
If it gets too thick add a little water.
The sauce should be thick at the end of cooking time.
Remove from heat and stir in honey.
Blend until smooth in blender or food processor.
From: THE HIGH ROAD TO HEALTH by Lindsay Wagner & Ariane Spade  Shared by: CAROLE VIOLETT   (XKSP92B)  
Place all ingredients in a pot that is big enough to hold them.
Bring to a boil.
Cook, covered, on low heat for several hours.
From Justin Wilson's "Outside Cooking with Inside Help"  
Combine ketchup, water, onion, vinegar, horseradish, mustard and pepper.
Place brisket in a shallow glass baking dish.
Pour marinade over; cover and refrigerate overnight.
Heat oven to 350 degrees.
Scatter onions on top of meat.
Cover and bake 2 1/2 hours.
Add carrots and potatoes; cover and continue baking until meat and vegetables are tender, about 1 hour.
Add salt and pepper to taste.
Cut meat into thin slices.
Use the pan juices as sauce.
Posted By japlady@nwu.
edu (Rebecca Radnor) On rec.
food.
recipes or rec.
food.
cooking  
Combine all of the ingredients, except the hamburger buns, in a 4-quart Dutch oven.
Cook over high heat until the mixture comes to a boil.
Reduce the heat to low and simmer for 25 minutes or until the mixture thickens.
Remove the lemon slices.
Pour into a container, cover and refrigerate.
TO SERVE:  Warm over medium heat and serve in the hamburger buns.
* or 2 tablespoons dried lemongrass soaked in warm water for 1 hour  This "fresh" Vietnamese spring roll is not fried, which makes it lighter and very refreshing.
The filling, though herbaceous and hearty, is also light.
Note that the beef needs to be marinated for at least 3 hours before cooking.
Cut the beef into 4- by 3/4-inch pieces.
Slice each piece across the grain into 1/4-inch thick strips.
Remove and discard the tough outer leaves of the lemongrass.
Slice the tender white heart into 1-inch lengths and put them in a food processor with the shallots, garlic, chili and sugar; process into a paste.
Transfer the paste to a bowl and mix in the fish sauce, sesame oil and sesame seeds.
Add the beef slices, mix, and marinate for at least 3 hours or overnight.
In a medium bowl, cover the rice stick noodles with boiling water; let stand 1 minute, then drain.
Arrange the rice stick noodles, lettuce, cucumber strips, mint and coriander in separate piles on a platter, leaving space for the beef.
Refrigerate.
Just before serving, preheat a grilling rack over hot coals.
Grill the beef strips for 30 seconds on each side, just until nicely seared.
Or place the beef strips on the highest oven rack under a hot broiler and broil on each side until seared.
Arrange the beef on the platter.
Have a dish of dipping sauce and one or more wide bowls of warm water on the tables.
Each guest dips a rice paper circle into a water bowl and immediately spreads it flat on a dinner plate or a damp towel.
The circle will rehydrate and become pliable in a few seconds.
It is then ready to be filled and rolled.
To make a spring roll, lay a lettuce leaf on the bottom third of the moistened circle.
Top it with 2 or 3 slices of beef, a large tablespoon of noodles, several strips of cucumber and a few leaves of mint and coriander.
Fold the near edge of the paper over the filling, then roll up the paper around the filling, keeping it taut.
Halfway through, fold one end over to enclose the filling; then continue rolling.
Dip the open end of the roll into the sauce and eat it with the fingers.
Serves 6.
Note:  To make Vietnamese nuoc cham dipping sauce: Grind 4 garlic cloves, 2 fresh chilis (preferably serrano) and 2 tablespoons sugar into a paste in a mortar, blender or mini food processor.
Stir in 6 tablespoons Vietnamese fish sauce (nuoc mam), 4 tablespoons fresh lime juice and 6 to 8 tablespoons water.
Strain into a dipping bowl.
IMAGE, Jim Wood, Sunday, March 8, 1992.
Posted by Stephen Ceideburg  
* - boned and trimmed of surface fat
 ** - or regular pocket bread, cut in half crosswise
 ======================================================= ============== ===
Lay meat boned side up.
Slash about halfway through thickest portions, as needed, and pull meat, patting cut edges down, to make the piece relatively even.
Place lamb in a 9x13" pan.
In a 1 1/2 quart pan over medium-high heat, stir vinegar with 1/3 cup mint jelly just until boiling.
Stir in mint and pour evenly over lamb.
Cover and chill 2 hours or up to a day.
Turn meat over occasionally.
On firegrate in a barbecue, with a lid, ignite 50-60 charcoal briquets.
When briquets are dotted with ash, in about 30 minutes, spread them into a single layer; scatter 10-12 more briquets over coals.
Set grill 5-6" above coals.
Lift meat onto grill; reserve marinade.
Put lid on barbecue and open vents.
Turn meat as needed to brown evenly; baste with marinade.
Cook until thickest part of meat is done to your liking; for rare (140' on a thermometer) in center of thickest part, allow about 40 minutes total.
Thinner sections will be well done.
Transfer lamb to a platter and let rest 5-10 minutes.
Garnish with mint sprigs.
Slice meat thin.
Season to taste with mint jelly, salt, and pepper.
Eat with knife and fork or tuck into pocket bread.
Precooking the chicken in the microwave or gently poaching it on the stovetop before finishing it on the grill ensures that the meat is cooked through but the sauce is not charred If you like a hotter sauce, increase the amount of chili paste.
Arrange chicken pieces in a micro-proof dish, with the thickest parts toward the outside of the dish.
Cover with vented plastic wrap and microwave at HIGH (100%) 8 to 10 minutes, or until tender, turning pieces twice.
Alternatively, in a wide sauce-pan, cover chicken with cold water and bring to a simmer, skimming off any froth.
Simmer gently until chicken is tender, 10 to 12 minutes.
Meanwhile, prepare the grill or preheat the broiler.
In a small bowl, whisk together remaining ingredients.
With tongs, remove the chicken from the dish or sauce pan and brush both sides generously with barbecue sauce.
Grill over medium-high heat or broil, basting with the barbecue sauce often, until the chicken is glazed on the outside and no longer pink inside, about 5 minutes on each side.
From an article by Susanne A.
Davis, The San Mateo Times, 5/25/93.
Combine the water, ketchup, brown sugar, vinegar, Worcestershire sauce, butter, lemon juice, mustard, chili powder, and paprika in a 2-quart saucepan.
Cook, over medium heat, until the mixture comes to a boil, then remove from the heat.
Combine the flour, salt and pepper in a large oven-browning bag.
Add the chicken and shake to coat well.
Place in a shallow roasting pan.
Open the bag and pour the sauce over the chicken.
Secure the bag loosely with a twist tie and pierce the top of the bag 6 times with a sharp knife.
Bake in a preheated 350 Degree F.
oven for 1 hour or until tender.
TO SERVE:  Remove the chicken from the bag.
Pour the sauce into a bowl and ladle off the excess fat.
Serve the chicken with the sauce on the side.
Fill cavity of fish with chopped onion and tomatoes.
Sprinkle lemon juice over fish, along with salt and pepper.
Wrap fish in foil.
Barbecue fish approximately 10 minutes on each side.
Trim excess fat and remove membranes from pork Mix catsup, brown sugar, lemon juice, salt, garlic powder and ginger; pour over pork, turning to coat both sides.
Cover and refrigerate at least 2 hours.
Remove pork; reserve marinade.
Place pork on rack in aluminum foil-lined broiler pan.
Bake uncovered in 400F oven, brushing occasionally with reserved marinade, 30 minutes.
Turn pork; bake, brushing occasionally with marinade, until done, about 30 minutes longer.
Cut between each rib to separate.
Mix mustard and water until smooth; let stand 5 minutes.
Serve with ribs.
25 appetizers; 70 calories per appetizer.
Source: Betty Crockers Cookbook, 6th Edition  
Combine lemon juice, olive oil and basil; brush on both sides of salmon.
Grill over medium hot coals 10 minutes per inch of thickness or until fish flakes when tested with a fork.
Serve with lemon wedges.
Serves 4  
Scallops and red pepper are skewered and brushed with a Hoisin-inspired barbecue sauce before being char-grilled for an Oriental flavor sensation.
Alternately thread the red pepper and scallops on wooden skewers, beginning and ending with peppers.
Mix together the Hoisin, soy, sherry, and sugar.
Brush the shellfish and peppers with the sauce, coating well.
Grill the kebobs over hot coals 4 inches from the heat source, 3 to 4 minutes per side.
Remove to a platter and serve.
6 to 8 appetizer portions; 3 main-course portions  Source: The Uncommon Gourmet by Ellen Helman (ISBN 0-89815-519-3)  
Directions: Place ribs in a baking dish, bowl or heavy duty plastic bag.
Combine other ingredients and pour over ribs.
Toss ribs so all are evenly coated.
Refrigerate for at least 8 hours or overnight.
Remove ribs from the sauce and place on smoker grid.
Baste with sauce before cooking and once during cooking.
* This sauce can be used on bone-in ribs, just increase cooking time.
CHARCOAL:  Use 5-7 lbs.
charcoal, 3 quarts hot water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hours.
ELECTRIC: Use 2 1/2 quarts hot water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hours.
GAS: Use 3 quarts hot water, 2 wood sticks and smoke 1 1/2 to 2 1/2 hours.
Formatted for Compu-Chef v2.
01 by Jess Poling > Submitted By WCRAFT@IX.
NETCOM.
COM (WILLIAM CRAFT) On 06-22-95; 0609  
Wash the fish and dry with a paper towel.
Make a paste fron the flour, corn oil seasoned with salt, pepper and tabasco.
Coat the fish with the thin paste.
Place over a grill over medium heat about three inches from the charcoal brickettes.
Barbecue about six to eight minutes, turning the fish once.
Allow one fish per person.
Also for: Use flounder, blues, mackerel, snapper, bass, specks, mullet  
Use indirect heat, as explained in the recipe to cook a whole turkey or turkey breast.
Allow 1 3/4 to 3 1/4 hours' cook- ing time, depending on the size of your turkey and heat of the coals.
Prepare coals and grill.
Remove neck and giblets from turkey.
Rinse turkey under cold water; drain and pat dry with paper towels.
Combine oil, herbs and seasonings in a small bowl.
Generously brush on cavities and outer surface of turkey, reserv- ing some mixture to use as a baste.
Pull turkey skin over the neck; secure with a skewer.
Tuck wings under back and tie legs together with kitchen twine.
Arrange medium-hot briquettes on two sides of a large metal or foil drip pan.
Fill the pan halfway with hot tap water.
Place turkey, breast side up, on grill, directly above the drip pan.
Cover grill and cook turkey 11 to 15 minutes per pound, or until an instant-read meat thermometer registers 180 degrees F, basting occasionally with reserved herb mixture.
Add a few briquettes to both sides of the fire every hour or as necessary to maintain a constant temperature.
Garnish with additional fresh herbs, if desired.
From an article by Miriam Morgan in The San Mateo Times, 5/25/93.
Posted by Stephen Ceideburg  
Quickly blend and serve.
Garnish with a cherry and fresh mint leaves.
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In a medium sauce pan bring the 3.
5 cups of vegetable broth or stock to a boil.
Slowly add the 1.
5 cup of pearled barley.
Reduce heat to low and cover.
Simmer 35 to 45 minutes or until all of the broth or stock has been absorbed and the barley is tender.
Rinse the kidney beans in a colander or sieve and allow to drain.
Chop the mint.
Add the beans to the cooked pearled barley and cook on low until heated, approximately 5 minutes.
Remove form the heat.
Add the mint and mix well.
Garnish with a few mint sprigs.
Serve hot.
Makes 4 side dish servings.
Reheats well in a microwave.
Posted by "Joseph B.
McKay III"  to the Fatfree Dig.
Vol 12 Issue 22 11-23-94.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.
Smith34, TXFT40A@Prodigy.
com using MMCONV.
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**Choose pot barley when possible because it is higher in fiber.
They take the same length to cook.
May be prepared a day in advance for a buffet and refrigerated.
Reheat, covered in 350F oven for 30 min.
Serve as an alternative to rice or potatoes.
Vary by adding chopped almonds, celery or green onion, fresh dill, thyme or basil.
In nonstick skillet, melt margarine over medium heat; add onion and cook for about 2 min or until softened.
Add mushrooms and cook, stirring occasionally for 5 min.
Transfer mixture to 11x7" baking dish; add barkey and chicken stock.
Bake, covered, in 350F oven for 1 hour; uncover and bake for 10 min longer.
OR bake in 325F oven for 1 1/2 hours.
Stir in parsley and pepper to taste.
Makes 8 servings, 2/3 cup.
Per 2/3 cup serving, 122 calories 2 g fat, 295 mg sodium, 5 g protein, 21 g carbohydrate Good source of fiber, excellent niacin 1 starch, 1/2 fruit & veg, 1 fat choice  Source:  The Lighthearted Cookbook by Ann Lindsay Heart and Stroke Foundation of Ontario 1988.
Shared but not tested by Elizabeth Rodier Aug 93.
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Rinse barley in cold water; drain well.
Set aside.
Melt 2 tb.
margarine in a medium skillet over medium heat; add pine nuts and cook until lightly toasted, stirring constantly.
Remove pine nuts with a slotted spoon; set aside.
Heat remaining 1/4 cup margarine in skillet until melted; add reserved barley and onion.
Cook, stirring constantly, until barley is lightly toasted and onion is tender.
Remove from heat; stir in toasted pine nuts, parsley, chives, salt and pepper.
Spoon barley mixture into a 1 1/2    qt.
casserole.
Bring beef broth to a boil in a medium saucepan; pour broth over barley mixture in casserole and stir well.
Bake, uncovered, at 375 F.
for 1 hour and 10 minutes or until barley is tender and liquid is absorbed.
Garnish casserole with fresh parsley sprigs, if desired.
Yield: 6 to 8 servings.
From _Favorite Recipes_ by The Sponsor's Club, Robert Louis Stevenson School/Pebble Beach, CA.
In _America's Best Recipes: A 1989 Hometown Collection_.
Birmingham, AL: Oxmoor House, Inc.
, 1989.
216-217.
ISBN 0-8487-0765-6.
Electronic format by Cathy Harned.
Submitted By CCH@SALATA.
COM (CATHY HARNED) On 15 JAN 96 132555 -0800  
" This is a vegetarian version of a Bedouin dish.
If you serve it with rice, try adding saffron or tumeric to the rice before cooking.
It adds a distinctive flavor as well as color, creating 'red' rice.
" Peel the onions and place them in a large pan of boiling water.
Reduce the heat and let them simmer for 15-20 minutes, covered, until they are fairly tender.
When they are ready, take them out and set aside to cool.
Now remove the centre section of each onion, to leave a shell about 3/4 inch thick.
In a bowl, mix together the lentils, pepper, salt, yogurt, dates, walnuts, raisins or sultanas and bread crumbs.
Fill the onions with this mixture.
Keep any that remains and mix it with the chopped discarded onion centres.
Place the filled onions in an oven proof dish, spoon any remaining mixture around them and cook for about 20 minutes.
Garnish with parsley ands serve with bulgur or 'red' rice (see note above).
SERVES:4 SOURCE: _The New Internationalist Cookbook_ by Troth Wells posted by Anne MacLellan  
Stir ingredients together for an instant broth.
Use in recipes calling for chicken stock, and as a basis for chickenless noodle or rice soup.
For a basic "chicken" gravy, use the above recipe, stirring in flour at medium to low heat until desired thickness is reached.
Delicious over mashed potatoes, stuffing and rice.
Source:  _Instead of Chicken, Instead of Turkey_, :         United Poultry Concerns, PO Box :         59367, Potomac, MD 20859 (301)948-2406 Posted and MM by: Dianne Smith/DEEANNE [GEnie] Posted by: Unknown [AOL] Hawk's Kitchen Kollection - 1994  
Put all ingredients in a blender or food processor and blend at high speed for 1 min.
Refrigerate, covered for 2 hrs.
before cooking.
Batter should have consistency of heavy cream.
If necessary, thin with more liquid.
To cook crepes, heat an omelet or crepe pan on low heat for a few minutes.
No need to add oil, these cook fine without it.
Remove from heat, pour in 3 or 4 tablespoons of batter and tilt pan so batter coats the bottom.
Put pan on burner, cook crepe for a few minutes over medium low heat until lightly browned or batter begins to bubble.
Flip crepe over and cook other side for about 30 sec.
Gently remove and place on a plate.
Repeat process with remaining batter, stacking crepes as they're cooked.
Use with favorite breakfast, dinner or dessert crepe filling.
Note:  I didn't notice this until I started typing this in, but I didn't cook mine on med-low heat.
I heated my pan on med-high and turned it down a notch when ready to cook.
They turned out fine, didn't stick and the edges were just a little crispy (the way I like 'em).
Posted by "Von Balson, Kathleen"  to Fatfree Digest [Volume 13 Issue 21] Dec.
22, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.
Smith34, TXFT40A@Prodigy.
com using MMCONV.
Combine the flour, sugar, eggs, and milk and beat until smooth.
The resulting batter should be the consistency of thin cream.
Add oil to the batter and mix lightly.
Grease an 8-inch crepe pan or frying pan lightly with butter and heat until the butter is quite hot but not burned.
Ladle about 1/3 cup (or a bit less) of the batter into the pan and rotate the pan to spread the batter evenly.
Cook the crepe until it looks firm and is lightly browned at the edges (about 1 minute) then turn the crepe over with a thin spatula or your fingers and cook the other side for about 30 seconds.
Grease the pan with a bit more butter about every other crepe, or when the crepes begin to stick.
Repeat until the batter is gone.
Source: Great Chefs of New Orleans, Tele-record Productions :    Box 71112, New Orleans, Louisiana - 1983 :    Chef Gunter Preuss, Versailles Restaurant, New Orleans  
Tatum writes: "The young, tender, tightly curled fronds - croziers or fiddleheads - of bracken (or brake ferns) and of ostrich and cinnamon ferns are all prepared in the same way.
"Rub off the fuzz (or, for some ferns, the scaly coating) of the young, crisp fronds, wash them and place them, lying flat, in a saucepan or skillet with a small amount of boiling salted water.
Bring water again to a boil.
Turn to low heat, cover and simmer for 10 to 20 minutes, or until fronds are just tender (time will depend on the size and kind of fronds).
"  Season with butter, salt and pepper to taste, or serve with lemon juice of any sauce suitable for asparagus.
From "Billy Joe Tatum's Wild Foods Cookbook and Field Guide" by Billy Joe Tatum.
New York: Workman Publishing Company, Inc.
, 1976.
ISBN 0-911104-77-1.
Posted by Cathy Harned.
Saute chopped vegetables.
in olive oil in a nonreactive pan until lightly browned.
Add remaining ingredients and bring to a boil.
Reduce heat and simmer for 10 minutes.
Cool before using.
Marinade may be made ahead and refrigerated for 1 to 2 weeks.
Heidy Haughy Cusik writing in the San Francisco Chronicle, 12/18/91.
Posted by Stephen Ceideburg  
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Blend cornstarch and cold water in saucepan.
Add boiling water.
Cook, stirring until clear and thickened.
Let stand until cold.
With electric beater on high speed, beat egg whites until foamy.
Add cream of tartar.
Continue to beat until they start to turn white.
Gradually, add sugar; beat until stiff but not dry.
Turn mixer to low speed; add soda and vanilla.
Gradually, beat in cold cornstarch mixture.
Raise mixer again to high speed; beat well.
Spread meringue over cooled pie filling.
Bake @ 350 degrees for at least 10 minutes.
Recipe by: McDougall Preparation Time: 0:45 Combine dry ingredients.
Combine wet ingredients.
Fold dry and wet ingredients together, until just moistened.
Spoon into lightly oiled or non-stick muffin tins.
Bake at 350 degrees for 30 minutes.
From the collection of Sue Smith, S.
Smith34, Uploaded June 16, 1994  
Pour the water into a medium-sized mixing bowl and sprinkle in the yeast.
Stir gently with a fork until the yeast has dissolved and the liquid turns light beige in color.
Add 1 cup of the flour and the salt.
Mix thoroughly with a wooden spoon.
Add a second cup of flour to the bowl and mix well.
After the second cup of flour has been mixed in, the dough should start coming away from the sides of the bowl and should begin to form a soft,sticky mass.
Measure out the third cup of flour.
Sprinkle some over the work surface and flour your hands generously.
Remove all of the dough from the bowl and begin to work the mass by kneading the additional flour in a bit at a time.
To knead the dough, use the heel of your hands to push the dough across the floured work surface in one sweep.
Clench the dough in your fist and twist and fold it over.
Use the dough scraper to help gather the wet dough that sticks to the work surface into a ball while kneading.
Repeat this action over and over again, adding only as much flour as it takes to keep the dough from sticking to your hands.
Work quickly and don't be delicate.
Slap and push the dough around to develop its gluten and to facilitate its rolling out.
(Kneading pizza dough is a great way to relieve pent-up aggression!)  5.
When the dough no longer feels sticky, push the heel of your hand down into it and hold it there for 10 seconds.
This will test its readiness;if your hand comes up clean, the dough is done.
If it sticks, a bit more kneading will be necessary.
Once the dough is no longer sticky, do not overwork it by adding more flour.
Continue kneading only until the dough is smooth and elastic (it should spring back when pressed) and no lines of raw white flour show.
The whole process should take 5 to 10 minutes.
Lightly oil a 2 quart bowl with vegetable oil.
Roll the ball of dough around in the bowl to coat it with a thin film of oil.
Tightly seal the bowl with plastic wrap to trap in the moisture and heat from the yeast's carbon dioxide gases.
This will help the dough rise faster.
Place the bowl in a warm, draft-free place.
Let the dough rise for 30 to 45 minutes.
Once the dough has doubled in bulk, punch it down by pushing your fist into it.
All of the gases will quickly escape, and the dough will collapse.
Remove the dough from the bowl and knead it again for about 1 minute.
The dough is now ready to be patted and rolled into pizza, or to undergo additional rising.
To raise dough a second time, add a bit more oil to the bowl and repeat the procedure indicated for the first rising.
Then the dough is ready to be shaped.
Source: The Pizza Book by Evelyne Slomon posted by Linda Davis  e
One or both of these first two steps is required in all the recipes that follow.
Step I: Cleaning  Remove any hairs on heads, feet, tails, ears or snouts by singeing over an open flame or plucking.
Scrub well (using a vegetable brush if desired) and then sprinkle with salt, rubbing it into the skin.
Rinse well with cool water; pat dry.
Remove any excess fat.
Poultry feet (chicken, duck or turkey) must be stripped of their outer scaly skin; plunge them in boiling water for 1 minute, as you would do before peeling tomatoes.
Proceed with recipe.
Step II: Parboiling  Parboil in salted water (1 teaspoon salt for each quart water) for 5 minutes.
Drain, discarding water.
This step serves the propose of ridding the meat of running blood as well as clinging meat, fat or bone residue, thereby adding clarity to sauces.
All these recipes are from "Innards and Other Variety Meats".
Jana Allen and Margret Gin.
101 Productions.
San Francisco, 1974.
Posted by Stephen Ceideberg; June 9 1992.
Take 3 sheets of heavy-duty aluminum foil 15 inches square and start rolling the edges under to from a circle that fits in the bottom of your Dutch oven -- in our case, a foil saucer approximately 5 inches in diamerter.
When the edge is rolled to about 1 inch high, stop and flatten it.
Then, depress the center to hold the smoke ingredients.
In the depression of the aluminum foil saucer first sprinkle the rice, then the sugar, cloves and the contents of the tea bags.
The order of ingredients is very important.
Place the foil dish in Dutch oven, cover tightly and cook over high heat until ingredients in the foil start smoking ~- about 5 minutes.
Brush a steamer platform with the olive oil.
Place the chicken on platform, skinned side up.
Put into Dutch oven over the smoke ingredients, cover and continue smoking over high heat until done -- about 11 minutes.
Graham Kerrs Mini-Max cookbook, page 74 > Submitted By WCRAFT@IX.
NETCOM.
COM (WILLIAM CRAFT)  On   06-22-95; 0609  
In my attempt to type out the recipes of the Great Chefs books series, I've run across some "basic" recipes that run through all of the books.
They are the "stock" recipes that are common to all cooking, and I'm sure you have these.
But just in case (and for my own files) I typed them out anyway.
Here (and in subsequent messages) are the recipes for:  01  Almond Cookie Shells - Great Chefs 02 Asparagus Sauce - Great Chefs 03 Aspic Jelly - Great Chefs 04 Basil Puree - Great Chefs 05 Buttercream - Great Chefs 06 Cream Truffle Sauce - Great Chefs 07 Cream of Shallots Sauce ~ Great Chefs 08 Creme Anglaise - Great Chefs 09 Curry Butter - Great Chefs 10  Garlic Puree - Great Chefs 11 Genoise - Great Chefs 12 Nantua Sauce - Great Chefs 13 Parmesan-Basil Cream Sauce - Great Chefs 14 Red Wine Sauce - Gret Chefs 15 Salmon Mousse ~ Great Chefs 16 Shallot Puree - Great Chefs 17 Vanilla Ice Cream - Great Chefs 18 White Chocolate Mousse - Great Chefs 19 Wine Butter Sauce - Great Chefs 20 Apricot Glaze - Great Chefs 21 Brioche - Great Chefs 22 Fish Fume - Great Chefs 23 24 25 26 27 28 29 30  I hope some of you will be able to get SOMEthing out of these recipes.
-= Rob Stewart =-  
Put first 3 ingredients in electric blender and blend until well mixed.
Add softened butter a little at a time to blend.
Then blend in the firm butter a little at a time until creamy and thick.
Variations: BEFORE ADDING BUTTER add 1 square melted and cooled unsweetened chocolate or 1 teaspoon instant coffee.
or both.
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In a small bowl, make a paste of the vinegar, the mustard and the garlic.
Begin whisking in the oil a few drops at a time, then in a thin stream, until all the oil has been added and the mixture is emulsified.
Season to taste with salt and pepper.
Voila!  Make a delicious variation by substituting balsamic vinegar and honey mustard.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 65)  G
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One day before serving, mix the milk and wine in a shallow bowl.
Dip 1 or 2 slices of bread in the milk mixture.
Gently squeeze as much liquid as possible from the bread without tearing it.
Place the bread in a 12 inch round or oval au grain dish and cover with a slice of prosciutto, several arugula leaves dipped in olive oil, some slices of basil torta, and a few tomato slices.
Drizzle sparingly with pesto.
Repeat the layering, overlapping the bread slices slightly, until the dish is filled  Beat the eggs with salt and pepper to taste and pour evenly over the layers in the dish.
Cover with plastic wrap and refrigerate overnight.
The following day remove the dish from the refrigerator and let warm to room temperature.
Preheat oven to 350 degrees  Drizzle the top with the cream and bake until puffy and browned, 45 minutes to 1 hour.
Serve immediately.
6    portions  Basic Pesto  2 cups fresh basil leaves 4 medium size cloves, garlic chopped 1 cup walnut meats (or pine nuts) 1 cup best quality olive oil 1 cup freshly grated imported Parmesan Cheese 1/4 cup freshly grated imported Romano cheese Salt and freshly ground black pepper, to taste.
Process the basil, garlic, and walnuts (or pine nuts) in a food processor fitted with a steel blade or in 2 batches in a blender, until finely chopped.
With the machine running, pour in the oil in a thin, steady stream.
Add the cheeses, a big pinch of salt, and a liberal grinding of pepper.
Process briefly to combine.
Remove to a bowl and cover until ready to use.
Yield  2 cups.
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Per 1 cup Serving: 278calories 10.
2g protein 43.
1g carbohydrate 7.
3g fat 21.
4mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
> Submitted By AVION@ILINK.
ZA (GARETH (00786130)) On 23 JUN 1995 072223 -0500  
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In a large saucepan, over high heat, bring potatoes and enough water to cover to a boil.
Reduce heat to low, and simmer 15-20 min.
Drain potatoes; let cool to room temperature.
Meanwhile, in a medium bowl, compine yogurt, scallions, mayonaise, vinegar, mustard, basil, salt and pepper.
Fold in eggs and bacon.
Add potatoes, and toss gently to coat.
Cover and refrigerate at least 2 hours before serving.
Each serving provides:  1 fat, 1/2 protein, 1 bread, 40 calories Per serving:  227 calories  Source:  Weight Watchers Magazine, June 1993  
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1 c  Water 1    3-ounce package - Strawberry -Flavored Gelatin 1 pt Vanilla Ice Cream (2 cups) 1    Chocolate-flavored crumb -pie shell Milk chocolate kisses - -(optional)  1.
In a 4-cup glass measuring cup stir together water and gelatin.
Cook, uncovered, on 100% power (high) for 1 1/2 to2 minutes.
Add vanilla ice cream to the hot gelatin mixture, stirring till ice cream is melted.
Chill mixture for 35 to 30 minutes, stirring twice during chilling (the mixture should mound when you drop it from a spoon.
Pour chilled ice cream mixture into pie shell.
Chill about 4 hours or till ice cream is set.
If desired, arrange milk chocolate kisses in a heart shape atop pie.
Serves 8  .
NUTRITIONAL ANALYSIS .
Calories.
252 Protein.
3 g Fat.
13 g Sodium.
159 mg  c
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The approximate cooking time is 3 hours.
Cover the washed beans with 6-8 cups of water and bring to a boil.
Reduce heat, cover and boil gently for 1 hour and then simmer while still covered.
Stir about every 15 minutes for the ENTIRE time the beans are cooking.
After the beans have been cooking for about 1 hour and 45 minutes chop the onion and celery and carrots.
Slice the four slices of bacon into 1" squares.
Saute the onion, celery and bacon squares in the olive oil for about 10 minutes.
Add to the beans along with the thyme, chopped carrots and tomato paste.
Simmer uncovered for another hour until the beans are tender and slightly mash the beans.
Add the salt, pepper and wine vinegar before serving.
Submitted By JSCHLANK@PACIFICNET.
NET On THU, 21 DEC 1995 200833 -0500  
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In a large bowl, mix the drained beans with the celery and sweet pepper.
Roast the cashew nuts, in a dry frying pan, until browned.
Put on paper towels and allow to cool.
When cool, toss into the beans with the green onions.
Mix the tomato sauce, garlic, salt, pepper, cumin, vinegar and olive oil together well.
Pour over the beans and mix well.
Allow to stand for about an hour, before serving.
Source: Caribbean and African Cooking, by Rosamund Grant Typed for you by Karen Mintzias  
Mix all ingredients except tortilla chips.
Cover and refrigerate 1 hour.
Serve with tortilla chips.
Source Unknown  
SVWhh
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*  Pinto beans can be home cooked or canned.
Mix all ingredients.
Cover and refrigerate 1 hour.
Serve with tortilla chips.
Makes 2 cups of dip.
Saute the frozen onions and green peppers in a few tablespoons of water in a skillet.
Drain and rinse the beans and place in a skillet and mash with a potato masher.
Add the cooked rice, corn, spices and water.
Heat 5 to 10 minutes until most of water is absorbed, stirring occasionally.
Heat the tortillas quickly (just to soften) in a preheated skillet, a toaster oven, or a microwave.
Place a line of bean mixture down the middle of each tortilla, add a teaspoon of salsa and any of the other toppings as desired.
Fold up 1/2 inch on each side, tuck in the top edge and roll into a burrito.
Serve immediately, topped with additional salsa if desired.
The leftover bean mixture can be kept in the refrigerator and reheated in the microwave prior to assembly.
The bean mixture can be adapted by changing the kind of beans (try kidney beans) or omitting the corn, or adding your favorite ingredient.
I got more servings out of the recipe than the book got out of the original recipe, so I guess I put less mixture on each tortilla.
From the recipe file of Val Rowe (adapted from _The McDougall Program_ MM 6/12/93 From the collection of Sue Smith, S.
Smith34, Uploaded June 16, 1994  
Drain and rinse soaked beans.
Saute onion and garlic in oil until tender.
Add water, onion and seasonings.
Simmer, covered, about 30 minutes or until beans are almost tender.
Add sausage, garbanzo beans and corn.
Return mixture to boil; simmer 30 minutes or until beans are tender.
Remove bay leaf.
Garnish with parsley.
Makes 4 or 5 servings.
Copyright IDAHO BEAN COMMISSION  P.
Box 9433.
Boise, Idaho 83707   
Chop lemongrass, and bruise it with the flat of a cleaver.
Add Laos powder and lemongrass to coconut milk, and slowly bring to a boil while stirring gently.
Simmer for 10 minutes.
Strain off lemongrass.
Add tofu, stirring into stock.
Remove 2 cups of stock.
Dissolve miso in it, and return to pot.
Simmer for 5 minutes.
Add tofu, stirring into stock.
Remove 2 cups of stock.
Dissolve miso in it, and return to pot.
Simmer for 5 minutes.
Add remaining ingredients, and serve garnished with coriander.
This is delicious with a bowl of Thai jasmine rice.
John Paino & Lisa Messinger, "The Tofu Book"  Posted by Karen Mintzias  
Combine mashed beans, 1 cup cheese,/ onion, olives, 3/4 cup tomato sauce, chilies and garlic salt taste.
Mix well.
Place about 1/3 cup bean mixture along center of each tortilla.
Roll up and place in two 11-3/4 x 7-1/2 x 1-3/4-inch baking dishes.
Combine remaining tomato sauce; spoon over filled tortillas.
Sprinkle remaining cheese over sauce.
Bake at 350 F.
15 to 20 minutes or until thoroughly heated.
Makes 12 enchiladas or 6 servings.
Copyright IDAHO BEAN COMMISSION  P.
Box 9433.
Boise, Idaho 83707   
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Soak and cook beans according to directions.
Drain and cool beans.
Combine beans and vegetables.
Beat together oil, lemon juice, vinegar, garlic and seasonings.
Pour dressing over beans and toss to coat thoroughly.
Chill for 2 hours.
Serve on lettuce-lined plate garnishing with skewered cold meat and vegetables.
Makes 6 servings.
Copyright IDAHO BEAN COMMISSION  P.
Box 9433.
Boise, Idaho 83707   a/lang/Thread;
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Cook the soaked beans in fresh water for 10 minutes.
Drain.
In a soup pot, heat the oil & gently fry the onion.
Add the rest of the vegetables & the seasonings.
Stir well & add the beans.
Ensure that all the vegetables are covered with oil & pour in the stock.
Allow to simmer till the beans are cooked & the vegetables are tender.
Jack Santa Maria, "Greek Vegetarian Cookery"  I)Ljava/lang/String;
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Heat oil in a pot & fry the onion for 2 minutes.
add garlic & fry together.
Add the rest of the ingredients & the seasonings.
Mix together well.
Fry for 5 minutes.
Add stock.
Simer till the beans are tender.
Serve hot or cold.
Jack Santa Maria, "Greek Vegetarian Cookery"  ext
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Preparation Time: 25 minutes Soaking Time: several hours Cooking Time: 1 hour  1.
Soak beans in a large bowl of water to cover for several hours or overnight.
Drain.
Place soaked beans into a pot with stock or broth and enough water to cover by 2 inches.
Add bay leaf and whole garlic cloves.
Heat to a boil, reduce heat to medium-low and simmer, covered, until beans are tender (about 45 minutes).
(The beans should be softer than al dente but not cooked to the point where they begin to disintegrate.
) Don't drain beans until fennel and tomato sauce is cooked.
Meanwhile, cut stalks off fennel bulb.
Chop the feathery leaves and reserve.
Trim off root end of the bulbs; cut bulbs in half lengthwise and slice thinly.
There should be about 8 cups of fennel slices.
Discard stalks or save for soup.
Heat 1/3 cup olive oil in a large heavy skillet; cook fennel over medium-low heat until wilted and translucent, about 10-12 minutes.
Do this in batches if necessary.
Add tomato to fennel; cook 5 or 6 minutes.
Discard garlic and bay leaf from beans; drain beans.
Add beans to the skillet, tossing gently to combine all the ingredients.
Add parsley and chopped fennel leaves.
Season with salt and pepper.
Remove from heat, add lemon juice and remaining olive oil to taste.
Serve warm or at room temperature.
Yield: 6 to 8 Servings  Adapted from "Chicago Tribune Food Guide", 4 March 1993 by Diane Kochlias  
*    Hamburger buns should be split and toasted.
Cook and stir the meat, onion and celery in a large skillet until the meat is brown.
Drain off the excess fat.
Stir in the cabbage, green pepper, catsup, water, salt, and mustard and heat to boiling, stirring occasionally.
Reduce the heat and cover.
Simmer until the vegetables are tender, about 25 minutes.
Spoon the mixture onto the bottom halves of the buns and top with the remaining halves.
NOTE:  For Sloppy Joes, omit the cabbage and salt.
Mix salad dressing with softened cream cheese.
Add Cheddar cheese and beef.
Mix well.
Shape into a 10-inch log.
Roll in pecans.
Wrap in waxed paper.
Chill.
Serve sliced with assorted crisp crackers.
Makes 40 1/4-inch slices  Calories per 1/4-inch slice without crackers: About 35  Source: FOOD -- by U.
Department of Agriculture Typed for you by Karen Mintzias  
Cook and stir the meat, onion and the garlic in a Dutch oven until the meat is brown.
Drain off the excess fat.
Stir in the undrained mushrooms, and the remaining ingredients.
Heat to boiling then reduce the heat, cover, and simmer, stirring occasionally, until the lentils are tender, about 40 minutes.
Remove the bay leaf and serve.
Brown ground beef.
Add Miracle Whip, spaghetti sauce and cooked macaroni.
Heat on medium, stirring occasionally.
Top with cheese.
Cook macaroni about 7 minutes.
Brown meat in largest saucepan and drain off all fat.
Add garlic, chili powder, salt and pepper.
Mix well and cook on low about 5 minutes.
Add cooked macaroni and tomato soup.
Heat thoroughly.
Just before serving add grated cheese.
Cover and heat until cheese melts.
Estimated 3 protein, 1 1/2 starch, 1 fruit & veg.
Source: Eat Light and Love It!  Leftovers are good reheated the next day and can be frozen.
Favorite quick recipe of Elizabeth Rodier and family.
Cook pasta according to package directions.
Keep warm.
Meanwhile trim fat from beef steak.
Cut steak lenghwise in half and then crosswise into 1/8-inch thick strips.
In large nonstick skillet, heat oil over medium-high heat until hot.
Add beef and garlic (1/2 at a time) and stir-fry 1 to 2 minutes or until outside surface is no longer pink.
(Do not overcook.
) Season with salt.
Remove to large bowl; keep warm.
In same skillet, combine vegetable mixture, beef broth and red pepper; cook 3 to 4 minutes or until vegetables are crisp-tender.
Add vegetable mixture, pasta, tomatoes and basil to beef; toss to combine.
Sprinkle with cheese; serve immediately.
Makes 4 servings (serving size: 1/4 of recipe).
Total preparation and cooking time: 30 minutes  E
Heat  oil in wok or large skillet until almost smoking.
Add garlic and beef,  then  scallops,  and stir-fry about 30 seconds.
Add remaining ingredients and stir-fry beef and scallops another 20 to 30 seconds.
Thoroughly combine all ingredients; lightly pack into 9 x 5-inch loaf pan.
Bake at 350 F.
1 hour, or until thoroughly cooked.
Drain liquid; let stand 10 minutes before slicing.
Makes 6 to 8 servings.
Source: DISCOVER COOKING with Kikkoman Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias  
Prepare rice mix as directed on package.
Season beef with salt and black pepper; brown in oil in large skillet over high heat.
Stir in remaining ingredients except rice; stir-fry 3 to 4 minutes or until vegetables are tender crisp.
Stir in rice; heat thoroughly.
Each serving provides: * 334 calories * 28.
6 grams protein * 12.
2 grams fat * 26.
4 grams carbohydrate * 970 milligrams sodium * 74 milligrams cholesterol  Source: Cooking with Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias  
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Preheat oven to 325F.
Saute bacon in heavy large Dutch oven over high heat until brown and crisp, about 8 minutes.
Using slotted spoon, transfer bacon to paper towels.
Season beef generously with salt and pepper; coat with 1/3 cup flour, using all of the flour.
Working in 3 batches, brown beef in same pot over high heat, about 5 minutes per batch.
Transfer meat to large bowl.
Add onions and carrots to same pot and saute until light brown, about 6 minutes.
Add garlic and saute 1 minute.
Transfer vegetables to bowl with beef.
Add 1 cup broth and Cognac to pot; boil until reduced to glaze, scraping up browned bits, about 8 minutes.
Return meat and vegetables and their juices to pot.
Add wine, mushrooms, thyme, sugar, tomato paste and 2 cups broth.
Bring to boil, stirring occasionally.
Cover pot and place in oven.
Cook until beef is tender, about 1 hour 20 minutes.
Ladle liquid from stew into large saucepan.
Spoon off fat.
Boil liquid until reduced to 2 3/4 cups, about 40 minutes.
Season with salt and pepper.
Pour liquid back over beef and vegetables.
(Can be prepared 1 day ahead.
Cover and chill.
) Rewarm over low heat before serving.
From the Burgundy & Lyonnais region of France  Bon Appetit/May 94 Typed by Didi Pahl  I
Cook  and  stir onions and mushrooms in hot shortening until onions are tender;   drain on paper towels.
Brown meat in same skillet; add more shortening as necessary.
remove from heat.
Sprinkle seasonings over meat.
Mix flour and beef stock; pour into skillet.
Heat to boiling, stirring constantly.
Boil 1 min.
Stir in BUrgundy.
Cover; simmer until meat is tender, 1 1/2 to 2 hr.
The liquid should always just cover the meat.
(If necessary, add a little more bouillon and Burgundy - 1 part bouillon  to 2 parts Burgundy.
) Gently stir in onions and mushrooms; cook uncovered 15 min.
, or until heated through.
Recipe by: Rival Crock-Pot Cooking.
Trim all excess fat from roast.
Place potatoes and onion in bottom of crockpot.
Make a smooth paste of flour, mustard, chili sauce, Worcestershire sauce, vinegar and sugar.
Spread over top of roast (cut roast in half, if necessary, to fit easily).
Place roast in crockpot on top of potatoes and onions.
Cover and cook on LOW setting for 10 to 12 hours (on HIGH setting for 5 to 6 hours).
(about 3 quarts).
Preheat a wok or frying pan and add the oil.
Add the ginger, stirring to add flavor to the oil.
Discard the ginger and add the beef slices, quick-frying for about 2 minutes.
Add the bamboo shoots, mushrooms, pea pods, and the chicken broth and cover for 2 minutes.
Stir in the soy sauce, sesame oil, sugar, and oyster sauce.
Thicken with cornstarch that has been mixed with water and serve immediantly.
Serve alongside boiled rice.
Temperature(s): HOT Effort: AVERAGE Time: 00:30 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO Comments: WINE: GRGICH HILLS CHARDONNAY 81  E
Place flour in a food storage bag; add meat cubes a few at a time, shake to coat.
In a large Dutch oven, brown meat in hot oil.
Stir in juice, RO*TEL, onion, bouillon, garlic, basil and thyme.
Heat to a boil; reduce heat.
Cover and simmer 1 to 1 1/4 hours.
Add potatoes, carrots and celery.
Cover and simmer an additional 45 minutes or until tender.
Cook onion in butter until transparent.
Remove from pan.
Brown meat in same pan.
Return onions to pan.
Stir in 2 tablespoons flour.
Add mushhrooms, ketchup, paprika and sour cream.
Salt and pepper to taste.
Stir.
Turn on low and cook until meat is tender.
Serve over cooked rice or noodles.
If beef mixture seems too thick, add a little milk to preferred consistency.
Robert C.
Pringle  
SPREAD BEEF STRIPS on a baking sheet, sprinkle with salt and pepper, top with onion slices and let stand at room temperature for 2 hours.
Melt 2 tablespoons butter in a skillet and stir in flour.
Mix in stock and heat, stirring until thickened.
Blend in mustard and remove from heat.
In another skillet, melt remaining butter, add beef and onion and saute until browned.
Add the beef (but not the onion) to the sauce and simmer 15 minutes.
Remove from heat and stir in sour cream.
Serve onions separately or reserve for another use.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK  
Heat taco shells as directed on package.
Brown ground beef and onion in a frypan.
Drain off excess fat.
Stir in tomato sauce and chili powder.
Bring to a boil.
Reduce heat.
Cook 10 to 15 minutes uncovered, stirring occasionally, until mixture is dry and crumbly.
Fill heated taco shells with approximately 2 tablespoons meat mixture.
Mix tomato, lettuce, and cheese.
Spoon about 2 tablespoons over beef in taco shells.
Drizzle with taco sauce, as desired.
Calories per serving (2 tacos without taco sauce): About 270  Source: FOOD -- by U.
Department of Agriculture Typed for you by Karen Mintzias  
STUFFING: Puree the mushrooms and onions together in a food processor.
Melt the butter in a skillet over medium heat, add the mushroom and onion mixture and cook, stirring occasionally, until the mixture is dry.
Add salt and pepper to taste and mash in the pate.
Transfer the stuffing to a bowl and chill in the refrigerator.
MEAT: Heat the oil in a skillet over high heat.
Add the beef and sear on all sides.
Remove the beef from the skillet and sprinkle with salt and pepper.
Place in the refrigerator until cold.
ASSEMBLE THE WELLINGTON: Roll out chilled puff pastry into a rectangle large enough to enclose the beef.
Spread the dough with a generous layer of stuffing, place the beef on top and spoon another bit of stuffing on the beef.
Wrap the pastry to enclose the beef and stuffing and place the Wellington in the refrigerator to chill for at least 15 minutes.
COOK THE WELLINGTON: Preheat oven to 425F.
Place Wellington in oven and immediately lower heat to 350F.
Roast for about 20 minutes.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  A
Preheat oven to 180C/350F/Gas Mark 4.
Heat olive oil in a large frying pan and add meat, sealing and browning over a high heat.
Season with salt and pepper.
Transfer meat to a large casserole dish, adding a little more olive oil.
Pour in wine and add tomato sauce.
Pop in sage, parsley and garlic cloves.
Cover and cook over a low heat or in preheated oven for 90 minutes or until the beef's really tender.
Towards the end of the beef's cooking time, saute the Parma Ham to render it down.
Add mushrooms and saute briskly for 4 to 5 minutes.
Season with salt and pepper and add a pinch of chopped sage and parsley.
Add to beef, stir well and serve with fresh pasta.
Source: Floyd on Italy  
Place mushrooms in bowl, cover with 1 c.
warm water & soak 10 minutes.
Drain, discard tough stems & quarter the caps.
Set aside.
Trim all fat from meat & slice in thin strips across the grain of the meat.
Place in bowl.
Mix 2 tsp.
cornstarch with 4 tsp.
cold water; add to meat.
Add egg white & stir to coat meat.
Set aside.
Mix remaining 2 tsp.
cornstarch w/4 tsp.
cold water; reserve.
Heat a wok over high heat 30 secs.
Add 1/2 cup oil & swirl around wok.
Add 1/2 tsp.
each ginger & garlic & the beef mix; stir-fry 2-3 mins.
Remove from wok, draining oil; put 2 tbs.
oil in wok & heat.
Stir-fry remaining 1/2 tsp.
garlic & ginger til brown.
Add reserved beef mix, bamboo shoots, mushrooms & wine.
Stir-fry over high heat 1 minute.
Add soy sauce, chicken stock, salt & pepper.
Thicken with reserved cornstarch mix, stirring gently.
Pour into serving dish & garnish with shredded scallion.
Source: PEKING GARDEN EAST  b
Salt and pepper meat.
Pour soup and wine over beef.
Cover and bake 3 hours at 325 degrees.
Serve with noodles or rice.
Harold T.
Cook  T
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Cube the beets and the apples and mix together in a bowl wiht the cheese, the walnuts and the scallions.
Drizzle dressing over and stir to coat.
Serve on a bed of butterhead lettuce.
From: The Cook's Garden catalog, Spring/Summer 1993 (page 88)  
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Re: Pickled eggs and beets  Here's a neat little trick that you may or may not know, Neysa.
When you drop the [hard cooked] eggs into the beet juice, DO NOT peel them.
Instead, bash them around a bit to crack the shells really well, then drop 'em, shells still on, in the juice.
Drain and shell before serving.
(Sorry for insulting your intelligence with the last direction, but someone, somewhere out there is going to miss this step :-)  The result is a pickled egg that looks remarkably like the pretty marble eggs you can buy for decoration.
They make a beautiful garnish for a cold meat platter, and amazing looking deviled eggs.
Kathy in Bryan, TX  /TITLE>

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HEAT OIL IN PAN over low heat.
Add onions and cook, stirring, about 12 minutes.
Add beets and cook, covered, about 35 minutes, stirring occasionally, until beets are falling apart.
Add stock and salt.
Cover and bring to boil.
Reduce heat and simmer 15 minutes.
Strain and reserve liquid.
Transfer beets to blender or food processor and puree until smooth.
Return puree to pan and add reserved liquid.
Pour hot soup into tureen and ladle soup into bowls in front of guests.
Decorate each soup bowl with 2 tablespoons yogurt and sprinkle yogurt with chopped dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  %`
Thickly slice the beets and simmer in water ~30 minutes until cooked.
Include the stems of leftover cruciferous veggies in this simmer.
Strain and place in a bowl with 1/2 c rice vinegar and water to cover.
Let sit overnight in the refrigerator, or for as long as you can.
Use the beet leaves for making a green veggie to eat.
The next day, or later: Strain the beets from this liquid, place in a food processor with sage leaves (stems removed).
Process, adding a little wine or water as needed.
(Discard the vinegar, or save it for the next batch of vinegared beets, in the fridge).
Slice the shallots and garlic.
Saute in a little of the canola oil, with the shallots first, then later add the garlic (in order to avoid overtoasting the garlic).
After about 4 or 5 minutes, add the wine.
Simmer a minute or two.
Add this mixture to the food processor and continue processing.
It is nicer if some graininess remains, but a fine graininess.
Place this mixture back in a pan.
Add about 1 or 2 cups of hot water, remaining canola oil, and salt (1/4 tsp) and pepper to taste.
Stir and simmer a few minutes, add 3 drops maple syrup.
Pour into 2 regular or 1 large wide soupbowl, leave room on top.
Top with 1 or 2 T creme fraiche, and stir in well.
Serve hot.
From: Lu Bozinovich <U33754@uicvm.
edu>.
rfvc Digest V94 Issue #172 August 17, 1994.
Formatted by Sue Smith, S.
Smith34, TXFT40A@Prodigy.
com using MMCONV.
COMBINE ALL INGREDIENTS for the crepes, except the butter.
Whisk well and pass through a fine strainer.
Let rest 1 hour.
Add butter before cooking the crepes.
Cook the crepes and be careful not to brown them.
Lay the crepe out on a piece of parchment or a clean towel (don't lay out more than 12 at a time or they will dry out).
Fill with a spoonful of caviar and sour cream.
Pull the edges of the crepes up to form small purses and tie with a chive.
Serve warm or at room temperature, lightly brushed with butter.
These crepes can also be rolled or folded in the more traditional manner if forming the purses seems like a daunting task.
The result is beautiful, however, and worth the extra effort.
This elegant recipe comes from Katherine Alford, chief instructor at the New York Cooking School.
Katherine used to be the chef at the Quilted Giraffe in New York.
These crepes are a signature dish of that restaurant.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK  
Prepare Coconut Pastry: into medium bowl, measure flour, coconut, butter, sugar and wgg yolk.
With fingertips, mix just until blended.
Press dough into bottom and up sides of 10" tart pan with removable bottom.
With fork, prick tart shell in many places to prevent puffing and shrinking during baking.
Preheat oven to 350F.
Line tart shell with foil.
Bake 10 minutes.
Reove foil, prick dough again.
Bake tart shell 10-15 minutes longet till golden (if pastry puffs up, press it down gently with spoon.
) Cool tart shell in pan on wire rack.
While tart shell is baking, prepare Lemon Custard Filling: from lemon, grate 1 tsp peel and squeeze 2 Tbsp juice; set aside.
In heavy 2 qt saucepan over medium-low heat, heat butter, sugar and cornstarch, stirring constantly, until mixture thickens and boils; boil 1 minute.
In small bowl with fork, beat egg yolks; stir in small amount of hot sugar mixture in pan, stirring rapidly to prevent lumping.
Cook, stirring constantly, until mixture thickens and coats spoon well, about 1 minute (mixture should be about 170F - 175F).
Remove saucepan from heat.
Stir lemon peel and lemon juice into custard, cover custard and refrigerate till very cold, about 1 hour.
In small bowl, with mixer at medium heat, beat heavy or whipping cream till soft peaks form.
With rubber spatula, or wire whisk, fold whipped cream into custard.
Evenly spoon Lemon Custard filling into cooled tart shell.
Arrange raspberries and blueberries around tart in circular pattern.
Refrigerate 1 hour or till custard sets.
* Use different fruits and berries to match the different seasons.
Bananas and oranges in the winter, pineapple and papaya in the spring, apricots and cherries in the summer and grapes and pears in the fall.
Dice or slice fruit as needed for best looking presentation and easy serving.
Source: _The Good Housekeeping's Illustrated Book of Desserts_  
Pour yogurt into a cloth-lined strainer set over a deep bowl.
Cover and chill at least 12 hours or up to next day.
In a 1 to 1 1/2 quart pan, combine gelatin and 1/4 cup water; soften 5 minutes.
Stir over low heat until gelatin dissolves.
In a blender or food processor, whirl drained yogurt, cottage cheese, sugar, peel, juice and gelatin mixture until smooth.
Pour into crust.
Cover and chill until firm, at least 4 hours or up to next day.
Top pie with berries.
*** GRAHAM CRUST *** In a 9" pie pan, mix graham cracker crumbs, sugar, and butter or margarine.
Press evenly over bottom and sides of pan.
bake in a 350'F.
oven 10 minutes.
Cool.
Combine all ingredients and whirl together until liquified in a blender.
Add salt and pepper to taste and toss with any fresh lettuce salad.
Shepherd writes:  "The combination of lemony sorrel with basil and orange juice makes a scrumptious light herbal dressing.
"  Recipe developed by Renee Shepherd and Fran Raboff.
From 1992 "Shepherd's Garden Seeds" catalog.
Posted by Cathy Harned.
Here is my daughter's favorite recipe.
I have been making London Broil this way almost as long as I have been married, and that is over 30 years.
Melt butter in skillet.
Cook and stir onions and 1/4 tsp salt in the butter until onions are tender.
Keep warm over low heat.
Stir together salad oil, lemon juice, garlic, 1/2 tsp salt and the pepper; brush on top side of meat.
Set oven control at broil and/or 550~ degrees.
Broil meat 2-3 inches from heat about 5 minutes or until brown.
Turn meat; brush with oil mixture and broil just until rare, 5 minutes longer.
Cut meat across grain at a slanted angle into very thin slices; serve with onions.
NOTE: A can of mushrooms can be added with the onions.
Brisket meat can be substituted for the flank steak.
My Seasoning: 1 part garlic powder, 1 part onion powder, 1/2 part ground black pepper.
Mix well before adding to recipe.
Wipe okra gently with moist kitchen towel.
Cut each into 4 pieces and set aside.
Heat vegetable oil in a skillet.
Add onions, garlic, cumin seed, chilies (optional), and coriander leaves.
Saute 4 to 5 mins.
Add turmeric.
Stir once or twice.
Add tomatoes, vinegar and 1/2 cup water.
Bring to a boil.
Lower heat and simmer 15 mins.
Add okra, black pepper and salt.
Cover and cook until okra is tender, about 20 mins.
L$,RQPS
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Slice sourdough bread into half-inch pieces and set aside.
Combine margarine, cheese, garlic and paprika.
Mix well before spreading on bread.
Place on bottom rackof oven and brol to lightly brown bread and melt cheese.
Serve immediately.
Assorted recipes from the Detroit News, entered by Diane Pahl  
T$,QSPWR
Place potatoes in shallow 1-quart microwave-safe dish.
Cover with plastic wrap, venting one corner.
Microwave on HIGH 5 minutes until tender.
Meanwhile, in small bowl thoroughly mix butter, cheese, rosemary, thyme and pepper.
With electric mixer beat potatoes, 3 tablespoons of the butter-cheese mixture and the milk until smooth.
In medium nonstick skillet over medium- high heat add oil and pan fry steaks to desired doneness, turning once.
Microwave potatoes on HIGH 1 to 2 minutes until hot.
Top each steak with 1 1/2 teaspoons of the remaining butter-cheese mixture.
Serve with potatoes.
NOTE:  Microwave cooking times are based on a 700-watt oven.
Adjust cooking times to your own oven.
Menu:  Tossed Green Salad with Nonfat Dressing, Raspberry Sorbet  Nutritional Information Per Serving:  450 calories; 26 g fat; 110 mg cholesterol; 390 mg sodium; 27 g carbohydrate; 2 g fiber; 29 g protein.
Source: The Potato Board <recipes@potatoes.
com>  P
Steam potatoes until tender.
Clean mussels and open by placing in a large pan with a tight fitting lid and heating.
Remove mussel meat from shells.
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water.
Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion.
Mix well.
While potatoes are still hot, dress liberally with the vinaigrette.
Assemble the rest of the ingredients and toss all together.
Posted by Stephen Ceideburg  From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.
If using dried beans, place the beans in a large bowl and add enough water to cover by 2 inches.
Place the bowl in a cool place and let the beans soak for 6 to 12 hours.
Drain and rinse the beans.
Put the beans into a large pot and add enough fresh water to cover the beans by 1 inch.
Bring to a simmer over medium high heat, reduce the heat, cover, and simmer until the beans are barely tender.
1-1/2 to 2 hours (depending on the age of the beans).
Thoroughly drain the beans and let them cool.
Put the lime juice, olive oil, garlic, salt, and cayenne in a small jar.
Cover with the lid and shake until the ingredients are well mixed.
In a salad bowl, combine the cooked or canned beans, corn, avocado, bell pepper, tomatoes, green onions, chile pepper, and cilantro.
Shake the Lime Dressing and pour it over the salad.
Stir until well coated.
(The salad can be prepared a few hours ahead, but don't add the avocado until serving time.
Refrigerate, and adjust the seasonings before serving.
)  Source: May All Be Fed - by John Robbins (Including recipes by Jia Patton and Friends) Typed for you by Karen Mintzias  
Ph(-c
Ph@-c
Mix the beans, rice, and cilantro together in a bowl.
Place the lime juice in a small bowl and whisk in the oil.
Add the onion and garlic and toss with the rice and beans.
Add salt and pepper to taste.
* Source: Sally Thomas (Key West, FL) * Keys Cuisine by Linda Gassenheimer * Typed for you by Karen Mintzias  
Leftover black beans and rice combine to make a great lowfat, low cholesterol salad.
Combine rice, beans, tomato, cheese (if desired), and parsley in large bowl.
Pour dressing and lime juice over rice mixture; toss.
Serve on lettuce leaves.
Nutrition (per serving): 217 calories, Total Fat 2 g   (9% of calories) Source: USA Rice Council :  D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith.
In a large bowl, comine first five ingredients; mix well.
Blend salsa and vinegar.
Pour over salad and toss well.
Cover and chill.
Spoon onto lettuce leaves.
This was for 8, but I have reduced to 4 people Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CHO: 0g; FAT: 1g; CAL: 116  Brought to you and yours by Nancy O'Brion and her Meal-Master.
Pick over and rinse the beans.
Put them into a large bowl and cover completely with cold water.
Let the beans soak overnight (or for at least 8 hours).
Drain the beans and transfer them to a medium saucepan.
Add the 2 cups water and the bay leaf.
Bring to a boil over medium heat and cook for 15 minutes.
Reduce the heat to low and simmer, uncovered, for about 20 minutes, until the beans are tender.
Drain the beans and discard the bay leaf.
Preheat the oven to 400 degrees.
Place a heavy stockpot over medium heat for about 1 minute, then spray it twice with the vegetable oil.
Add the broccoli stems, carrot, celery, and onion.
Cover, reduce the heat to low, and cook for 5 minutes, stirring once or twice.
Stir in the thyme, basil, and wine.
Simmer, uncovered, for about 15 minutes, until the wine has been reduced by half.
In the meantime, coat the chicken thoroughly with the barbecue sauce and bake for 10 minutes on the top shelf of the oven.
Remove the chicken from the oven and allow it to cool just long enough to handle.
Cut the chicken into small cubes.
Add the chicken, chicken stock, and beans to the stockpot.
Cook over low heat for about 3 minutes, until thoroughly heated.
Stir in the evaporated milk and the broccoli florets.
Cook for 5 minutes, stirring if needed to keep the soup from coming to a boil.
Add the dissolved cornstarch and cook for 2 minutes more, stirring constantly.
Stir in the liquid smoke, Worcestershire sauce, and Tabasco sauce.
Garnish with chopped cilantro.
Fat per serving= 3.
6 grams    Calories per serving= 368  IN THE KITCHEN WITH ROSIE  by Rosie Daley Submitted By PAT KEYS <PATTYK@BCFREENET.
SEFLIN.
US>  On   SAT, 20 MAY 1995 001228 ~0400 (EDT)  
SVWhX
SORT THROUGH THE BEANS and remove any small stones.
Rinse them well, cover them generously with water, and let them soak overnight.
Next day, drain the beans, cover them with fresh water by a couple of inches and bring them to a boil with the bay leaf.
Lower the heat and let the beans simmer while you prepare the rest of the ingredients.
Heat a small heavy skillet over medium heat.
Add the cumin seeds, and when they begin to color, add the oregano leaves, shaking the pan frequently so the herbs don't scorch.
As soon as the fragrance is strong and robust, remove the pan from the heat and add the paprika and the cayenne.
Give everything a quick stir; then remove from the pan--the paprika and the cayenne only need a few seconds to toast.
Grind in a mortar or a spice mill to make a coarse powder.
Preheat the oven to 375F.
To make the chili powder, put the dried chile in the oven for 3-to-5 minutes to dry it out.
Cool it briefly; then remove the stem, seeds and veins.
Tear the pod into small pieces and grind it into a powder in a blender or a spice mill.
Heat the oil in a large skillet and saute the onions over medium heat until they soften.
Add the garlic, salt and the ground herbs and chili powder and cook another 5 minutes.
Add the tomatoes and their juice.
Simmer everything together for 15 minutes then add this mixture to the beans, and, if necessary, enough water so the beans are covered by at least 1-inch.
Continue cooking the beans slowly until they are soft, an hour or longer, or pressure cook them for 30 minutes at 15 pounds pressure.
Keep an eye on the water level and add more, if needed, to keep the beans amply covered.
When the beans are cooked, taste them and season to taste with the vinegar, additional salt if needed, and the chopped cilantro.
Prepare the garnishes.
If you are using fresh green chiles, roast them over a flame until they are evenly charred.
Let them steam 10 minutes in a bowl covered with a dish; then scrape off the skins, discard the seeds, and dice.
Serve the chili ladled over a large spoonful of grated cheese and garnish it with the creme fraiche or sour cream, the green chilies and a sprig of fresh cilantro.
Though served in a bowl and eaten with a spoon, this chili is a great deal thicker than most soups--thick enough in fact to be served on a plate right alongside fritters or cornbread.
It also, however, can be thinned considerably with stock, water or tomato juice to make a thinner but still very flavorful black bean soup.
When thinned to make a soup, it can be served as part of a meal rather than a meal in itself.
This is one of the best-known recipes from the San Francisco restaurant Greens.
DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK  
Mix all of the ingredients, except the tortillas, together, mixing well.
Cover and refrigerate about 1 hour or until well chilled.
Heat the oven to 350 degrees F.
Place the tortilla wedges on an ungreased cookie sheet and bake for about 10 minutes or until crisp.
Stir 12 wedges into the salad and use the rest for garnish.
Nutritional Information Per Serving:  Calories:  325   Protein:  17 Grams  Carbohydrates: 60 Grams Fat: 2 Grams Cholesterol:  0 Milligrams Sodium: 410 Milligrams Potassium: 770 Milligrams  Posted by:  Rich Harper  
In a medium bowl place all of the ingredients and stir them together.
Let the relish sit for 1 hour before serving it.
Source: Chez Melange - Redondo Beach, California "Southern California Beach Recipe" by Joan and Carl Stromquist ISBN: 0-9622807-3-9 Typed for you by Karen Mintzias  E
Cook black beans with bay leaf til tender but not cracked open.
When cooked, drain & cool.
Remove bay leaf, toss black beans with remaining ingredients & adjust seasonings.
Transfer to a serving bowl & refrigerate till shortly before serving.
Serve at room temperature.
Randelman & Schwartz, "Memories of a cuban Kitchen"  
THE NIGHT BEFORE, place beans in a bowl, cover with 3 inches of water and soak at least 8 hours or up to 10.
Or, for a quick-cook method, place beans in hot water for 1 hour before continuing with the recipe.
Combine onion and oil in a 2-quart pot over medium heat on top of the stove and cook, stirring occasionally, for 5 minutes.
Add the carrot and celery and cook another 5 minutes.
Add the drained beans, stock, ham hock, thyme.
Cover, increase heat to high and bring to a boil.
Decrease heat to low and cook, covered, for 1 1/2 hours.
Place beans and liquid in a food processor or blender and puree until smooth.
Pour the puree back into the pot and add lemon juice and sherry.
Place a dollop of sour cream in each soup bowl and sprinkle with some chopped fresh dill.
Pour the piping hot soup at the table.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  
Simmer beans in water till soft.
Saute onions, pepper, celery & carrots in olive oil til the onions turn golden brown.
Add garlic, cumin, vinegar & soy sauce.
Cook, stirring for 3 minutes.
Drain about 1/2 c water from beans & add it to the saute.
Cook over a low heat for 30 minutes.
Combine vegetables with beans.
Cook for another 30 minutes, adding more water if necessary.
Joel Rapp, "Mother Nature's Vegetarian Feasts"  _
In food processor combine 1 can undrained beans and water.
blend at high speed til smooth.
Spray medium nonstick saucepan with Pam and add onion and garlic.
when they are crisp tender add pureed bean mixture remaining can of drained beans, red pepper and cumin.
When it boils serve it topped with yogurt and tomato.
dhs6@po.
CWRU.
Edu (Daniel H.
Steinberg) From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)  
Add all ingredients except salt to boiling water.
Simmer till tender.
Puree.
Add salt to taste & serve.
"Vegetarian Times Cookbook"  $
Soak Beans overnight in enough water to cover.
Drain.
Place Beans, 6 cups of water, broth mix, and pepper in large pot and  cook over low heat until the beans are  tender,   about 2 to 3 hours.
Meanwhile, cook the leek, carrot, and onion in about 2 cups of water until tender, about 30 minutes.
When beans are done, remove 2 cups of beans in liquid and process in a blender or food processor until smooth.
Return to soup pot.
Place cooked veggies and water in the blender or processor and process until smooth.
Add to the beans and mix well.
Stir in the cilantro and orange zest just before serving.
Variations:  Cook 1 peeled and chopped potato with the beans and/or puree all of the bean mixture for a thicker soup.
Recipe taken from THE NEW McDOUGALL COOKBOOK, by John A.
McDougall, M.
& Mary McDougall.
From the collection of Sue Smith, S.
Smith34, Uploaded June 16, 1994  
Sort and wash beans.
Combine beans, green pepper, and 2 tb onion in a large Dutch Oven.
Cover with 6 cups of water, and soak overnight.
Add remaining 4 cups water to Dutch oven; cover and bring to a boil.
Reduce heat, and simmer 2 1/2 hrs or until beans are tender.
Combine remaining 2 tb onion, garlic, oregano, and cumin in a small bowl; mash mixture, using a fork.
Stir in vinegar.
Add vinegar mixture and salt to beans.
Simmer, uncovered, an additional 20 minutes.
Serve over hot cooked rice.
From: All New Cookbook For Diabetics And Their Families Each serving amount: 1 cup beans over 1/2 cup rice  Exchanges: 2 Starch, 1 Vegetable; Chol: 0 mg; Calories: 179 Carbo: 36 gm; Protein: 8 gm; Fat: Tr.
; Fiber: Tr.
; Sodium: 424 mg  Reformated 4 you and yours via Nancy O'Brion and her Meal-Master.
(from Jungle.
Boy via GEnie)  
In a large pot, heat oil till fragrant.
Add onion, bell pepper & garlic & cook till tender, about 8 minutes.
Add the remaining ingredients & cook over medium-high heat until all the water has been absorbed.
It should take 15 minutes or less.
Stir with a fork, cover & cook over low heat until the rice is tender.
Discard bay leaf & serve hot.
Randelman & Schwartz, "Memories of a Cuban Kitchen"  
Cook black beans with bay leaf & green pepper until they are very tender & starting to crack open about 2 hours.
Add more water as necessary.
SOFRITO: In a skillet, heat the oil, add garlic, onion, bell pepper & cook, stirring until the onion is translucent, 8 to 10 minutes.
Add the rest of the ingredients & mix well.
Add sofrito to the beans, mix well & cok over low heat, covered, until the beans crack open, 30 to 40 minutes.
Season to taste & serve.
Randelman & Schwartz, "Memories of a Cuban Kitchen"  
>>>> Raspberry pie filling may be substituted for the cherry <<<<  To make the crust.
Combine the crumbs and margarine; and press onto the bottom of a 9" springform pan.
Bake at 350
 for 10 min.
To make the filling.
Combine cream cheeseand sugar, mixing at med.
with an electric mixer until blended.
Add eggs one at a time mixing well after each addition.
Blend in the chocolate and the extract, and pour over crust.
Bake at 350
 for 45 min.
Loosen the cake from the rim of pan; cool before removing.
Chill.
Top the cake with the pie filling and the whipped topping just before serving.
presented to you from the KRAFT Philadelphia Brand Cream Cheese cookbook by Fred Goslin in Watertown NY on *** CYBEREALM BBS (315)-786-1120 ***  
Peel, core and slice cooking apples and place in a pan with blackberries, sugar, lemon juice and rind and 45 ml water.
Simmer gently for 10 mins until the fruit is just softened.
Add arrowroot mixture and stir until thickened.
Cool.
To make the base and topping, blend together butter and sugar in a processor unti soft and fluffy.
Add beaten egg, baking powder, ground almonds, flour and ground cinnamon and process until just crumbly.
Turn mixture into a bowl.
Grease and line a 23 cm springform pan.
Turn out 2/3 of the crumble mixture onto a floured surface and knead gently together to combine.
Use to cover base of prepared pan, simply pushing any cracks together.
Spread cooled blackberry and apple mixture over base.
Sprinkle reserved crumble mixture evenly over fruit topping and decorate with whole almonds.
Bake at 350 F for 50 mins until pale golden.
Serve warm or cold.
Source: Woman Sept 20/93  From the collection of Karen Deck  r
In a large bowl, stir together the cornstarch an 1/4 cup cold water until cornstarch is completely dissolved.
Add 1 cup sugar, lemon juice, and blackberries, and combine the mixture gently but thoroughly.
Transfer to an 8-inch cast-iron skillet.
In a bowl, combine well the flour, remaining sugar, baking powder, and salt.
Blend in the butter until the mixture resembles coarse meal.
Add 1/4 cup boiling water and stir the mixture until it just forms a dough.
Bring the blackberry mixture to a boil on top of the stove, stirring.
Drop spoonfuls of the dough carefully onto the boiling mixture, and bake the cobbler on a foil lined baking sheet in the middle of a preheated 400f oven for 20-25 minutes or until the topping is golden.
Serve warm with vanilla ice cream.
a 1989 Gourmet Mag.
favorite  3
In a Dutch oven, combine the blackberries, 1 cup sugar, 1/4 teaspoon salt and lemon extract.
Bring to a boil; reduce heat and simmer for 5 minutes.
Meanwhile, in a mixing bowl, combine flour, baking powder, nutmeg and remaining sugar and salt.
Add milk; stir just until mixed.
(Dough will be very thick.
) Drop by tablespoonfuls into six mounds onto hot blackberry mixture cover tightly and simmer for 15 minutes or until a toothpick inserted in a dumpling comes out clean.
Spoon in-to serving dishes.
Serve with cream or whipped cream if desired.
Yield: 6-8 servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
COMBINE THE VEAL AND 4 CUPS broth in a 5-quart heavy pot over high heat on top of the stove.
Cover and bring to a boil.
Remove any scum that comes to the top of the pot, then add the remaining 2 cups broth, the onion, celery, carrot, salt, pepper, nutmeg and lemon.
Reduce heat to low and let simmer for 1 1/4 hours, or until meat is just tender.
Meanwhile, melt the butter in a medium pot over low heat, and whisk in the flour.
Cook, stirring, 2 minutes and remove from heat.
Set aside until the meat is cooked.
When the meat is done, remove it from the liquid, using a slotted spoon.
Pick off and discard any vegetables that cling to the veal.
Replace the butter-flour mixture over medium-low heat on the stove and strain the cooking liquid into it, whisking vigorously.
Discard vegetables in the strainer.
Cook, stirring, until mixture thickens, about 3 to 5 minutes.
Add cauliflower and continue to cook an additional 15 minutes.
Skim off any residue that rises to the surface.
When it's time to serve dinner, add the veal to the cauliflower and sauce and heat through.
Place sour cream in a mixing bowl, whisk in 1/2 cup of the hot sauce, then add this to the stew.
Do not reheat the sauce after adding sour cream.
Pour the stew into a serving dish and accompany with rice pilaf or buttered noodles.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  t8
L$(PRQ
Saute onion, celery, cucumber and garlic in butter until soft.
Add tomato juice, lemon juice, sugar, Tabasco and Worcestershire; simmer 7 to 8 minutes.
Chill.
Place vodka bottle in No.
10 can filled with water; freeze until ice is solid.
Remove can but keep vodka surrounded in ice and wrapped in a towel.
To serve: portion soup into serving bowl.
Garnish with green onion.
Add 1 oz.
jigger of vodka per serving of soup at table.
Cook bacon in a large, preferably non-stick saucepan over medium-high heat 1 to 2 minutes, stirring occasionally, until lightly browned.
Add 3 cups of the milk, the potatoes, onion, salt and pepper.
Bring to a boil, cover, reduce heat and simmer 5 to 7 minutes, stirring occasionally, until potatoes are tender.
While potatoes cook, whisk 1/2 cup of the remaining milk with the flour until blended.
Stir milk mixture into soup along with the remaining 1/2 cup of milk and the corn.
Bring to a boil, reduce heat and simmer 2 to 3 minutes, until slightly thickened.
Add romaine and tomatoes and cook 1 minute longer, or until lettuce is wilted.
Makes 8 1/2 cups.
Source: Woman's Day magazine, October 11, 1994, pages 151-152, pictured :          on page 114 Submitted By A4GY@JUPITER.
CA (N.
WEBBER) On   25 MAY 1995 201747 -0600  =
MIX ALL INGREDIENTS together and keep refrigerated until ready to use.
Serve as a dressing over crisp mixed greens.
Makes 1 3/4 Cups  JEAN ANDERSON  PRODIGY GUEST CHEFS COOKBOOK  
The recipe for Blue Cheese dressing originated at the Waldorf-Astoria many years ago.
It is very thick and chunky; use as a dip, on sandwiches and as a salad dressing.
Crumble cheese by hand (chunky).
Combine all ingredients.
Add crumbled blue cheese.
Beat mixture by hand until well-blended.
Refrigerate 1-2 hours.
This recipe makes about 1 quart.
It will keep 10-14 days in refrigerator.
I double the amount of blue cheese; I prefer the sharpest cheese available.
Increase/decrease items to taste.
ENJOY!  
Cook pasta in plenty of boiling, salted water until 'al dente.
' Drain and transfer to serving dish.
Toss in the parsley and oil; season to taste.
Sprinkle on the cheese, then toss in the bergamot petals.
Serve immediately.
Note: Personally, I think the walnut oil goes better with this.
From _Cooking with Flowers_ by Jenny Leggatt.
New York: Fawcett Columbine, 1987.
ISBN 0-449-90252-8.
Typed for you by Cathy Harned.
Mix together 1 Tablespoon of the sugar and cinnamon, and set aside.
Combine the remaining sugar, the flour, baking powder, and the cardamom.
Cut in the butter until the mixture resembles corn- meal.
Beat the egg, combine with the cream or milk, and add to the batter.
Stir in until combined.
,then stir in the blueberries.
Spoon into a buttered 8 inch pan.
Sprinkle the sugar and cinnamon mixture over the top.
Bake in a preheated 375 oven for 20 to 25 minues.
Serves 8.
From Horticulture Magazine,1985.
This is very similiar to a coffee cake served in Peggys Cove, Nova Scotia.
Do not omit the cardamom;that it what gives the cake a unique flavor.
Source: mom  
Mix lemon juice, gelatin, salt, and arrowroot; stir in blueberries.
Boil gently unitl mixture thickens, stirring constantly (about 3-4 minutes).
Stir constantly, boiling at full boil for 2 minutes.
Remove from heat; stir in sweetener.
Fill and seal jars.
Food Exchanges per serving: 1 TABLESPOON = TRACE FRUIT; CAL: 6 PER SERVING  Source: Recipes for Diabatics by Billie Little Brought to you and yours via Nancy O'Brion and her Meal-Master  
w\]_^[
Blueberries can be fresh or frozen.
Preheat oven to 425.
Cut butter into flour in large bowl, using pastry blender or two knives, until mixture resembles coarse crumbs.
Cut in cream cheese until mixture forms dough.
Blend in vanilla.
(Pastry may be prepared in food processor, using steel blade.
)  On lightly floured surface or pastry cloth, roll out 1/2 dough to 11" circle.
Line 9" pie plate; set aside.
Combine blueberries and cornstarch in medium bowl; toss lightly to coat.
Add fruit spread and nutmeg; mix lightly.
Spoon into crust.
Roll out remaining dough to 11" circle; place over fruit mixture.
Turn edges under and flute.
Cut several slits or circle in top crust to allow steam to escape.
If desired, cut leaves from pastry scraps to decorate top of pie.
Bake 10 mintues.
Remove pie from oven; reduce temperature to 350.
Combine egg yolk and sour cream; brush lightly over crust.
Return pie to oven and  Cool on wire rack.
Serve warm or at room temperature.
Nutrition information per slice: 342 calories,  4 gm protein, 45 gm carbohydrate, 17 gm fat,  44% of calories from fat, 70 mg cholesterol, 155 mg sodium, 1-1/2 diabetic starch/bread exchange, 3-1/4 diabetic fat exchange, 1-1/2 diabetic fruit exchange.
I've never even tasted a blueberry, but this looks like a good introduction.
For the pastry, cut 125 g softened mono-unsaturated margarine into 250 g flour.
Add up to 70 ml cold water, roll the dough into a ball and leave in a cool place to rest for 15 minutes.
Butter and lightly flour a 25 cm tall tin with a removable base.
Roll out the pastry and line the tin.
Mix 20 g flour with 100 g caster sugar and spread it over the bottom of the pastry case.
Fill the case with 750 g blueberries and dot them with a total of 30 g of margarine.
Bake in a preheated 240C oven for 25 to 30 minutes.
Remove from oven, dust with 50 g icing sugar.
Serve warm.
@Ph|C
Cook bologna in water for 30 minutes.
Add remaining ingredients.
Cook for an additional 30 minutes or until vegetables are tender.
This is a hearty sweet and sour meat sup that can be used as a main dish.
Bubbies  measurements were never exact.
You need to taste.
Put meat and bones in a 8 or 12 qt stock pot.
Put in cans of tomato, cover with water and bring to a boil.
In the meantime, get your veggies ready.
Slice beets and carrots, others go in whole.
When stock boils, skim off top.
Put in beets, carrots, garlic, and other veggies.
Turn heat down to a simmer and keep lid on askew.
After about an hour, put in garlic and sugar.
I have used Sweet and Low.
Amounts are a matter of preference.
It should have a rich, sweet and sour taste.
I break up the meat and stir it back into the soup before serving.
Stir together flours, cornmeal, baking powder, soda, and salt.
Combine egg, molasses, sugar and oil.
Add flour mixture to molasses mixture alternately with buttermilk; beat well.
Stir in raisons.
Turn batter into two well greased 16 ounce vegetable cans.
Cover cans tightly with foil.
Place cans in crockery cooker.
Cover and cook on high heat setting fro 3 hours.
Remove cans from cooker.
Cool 10 minutes in cans.
Serve warm.
Makes 2 loaves.
Hope this is what you're looking for! Steve  From: spteach@interaccess.
com (Steve Rosenzweig) on rec.
food.
cooking  @
Place ham in large roasting pan and pour pineapple juice and honey over top.
Sprinkle with brown sugar.
Bake at 325' two hours.
Meanwhile, to make sauce:  In large saucepan, pour hot water over currants and let stand until plumped, about 20 minutes.
Cut orange and lemon rinds into very fine julienne about 3/4 inch long; poach in simmering water 20 minutes.
Drain, discarding water, and set aside.
Stir cornstarch mixture into currants and water; cook, stirring constantly, over medium heat until sauce has thickened and become transparent.
Add brown sugar, orange and lemon juice, jelly and wine; stir until jelly is melted and add prepared orange and lemon rinds and black cherries.
Serve warm over ham slices.
Makes about five cups of sauce.
Di Note: The Botsford Inn is a very nice, old fashioned restaurant located in Farmington, Michigan.
I had this there and really liked it and managed to squeeze the recipe out of the chef.
Di Pahl's personal recipes-1994  )E
Combine all marinade ingredients; blend well.
The marinade for this dish can be prepared a day in advance; marinating should go on for 24 hours.
Lay the pork tenderloins in a ceramic or glass dish and pour marinade over them.
Turn the tenderloins several times during the 24 hours that they are marinating in the refrigerator.
When ready to cook, pat the pork dry.
Preheat charcoal in an outdoor grill and soak the wood chips in water for 30 minutes.
Add the chips to the hot coals.
Roast the pork evenly for about 40 minutes, until its internal temperature is 165 F.
If pork is to be eaten hot, allow it to sit on the edge of the grill for 10 minutes or so after it is cooked so that the juices can be drawn back into the meat.
Good served either hot or cold, accompanied by a green tomato chutney.
From Someplace Special restaurant in McLean, VA.
In _The New Carry-Out Cuisine_ by Phyllis Meras with Linda Glick Conway.
Boston: Houghton Mifflin Company, 1986.
ISBN 0-395-42504-2.
Typed for you by Cathy Harned.
Marinating:  Combine marinade ingredients in bowl large enough to hold pork, mixing well.
Add pork, cover, and marinate at room temperature for 1 hour.
Braising:  Drain pork, taking care to remove pieces of garlic.
Heat oil in wok until it begins to smoke.
Fry pork cubes, a few at a time, until brown and crusty.
Do this quickly to sear meat without cooking it through.
Drain in Chinese strainer or on paper towel.
Strain and reserve cooking oil.
Clay Pot:  In cool clay pot, combine water, bean sauce, dark soy, minced ginger, dried orange peel, and sherry.
Bring to boil, then add braised pork cubes.
Reduce heat, cover pot, and simmer for 30 minutes.
Meanwhile, wash and trim green onions, cut into 2" sections.
Drain oysters.
When pork has simmered 30  minutes, add onions and oysters.
You can stop the dish before adding oysters and onion.
Cover and cook at medium heat for 15 minutes more.
Turn up to boil, dribble in cornstarch paste to make light gravy.
Serve with garnish of parsley.
Chunks of zucchini may be used instead of green pepper.
Coat strips of round steak with flour mixed with salt and pepper.
Heat oil in a large frypan.
Brown meat on all sides, drain off any fat.
Add broth, tomato juice (reserving the tomato pieces for later), onion and garlic to the meat.
Cover and simmer about 1 hour until meat is tender.
Add tomato pieces, green pepper strips and Worcestershire sauce.
Stir-cook 4 to 5 minutes longer.
Good served with rice.
Tested by Alice Rodier March 94.
1/6 recipe = 215 calories, 3 protein, 1/2 fruit, 1/2 fat choice 6 grams carbohydrate, 23 grams protein, 11 grams fat.
Choice Cooking, Canadian Diabetes Assoc.
1986 Shared by Elizabeth Rodier March 94.
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Combine ingredients on the bread cycle.
This equates to a large loaf in the Welbilt or Hitachi machines.
If prepared on the dough cycle, or by hand and after the first rising, punch down and form into two loaves.
Pop into two 8" loaf pans, let rise until nicely rounded and bake at 375 F.
for 35-40 minutes or until the loaves sound hollow.
From vegan.
zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, Fl.
Source unknown.
Formatted by Cathy Harned.
userAgent
Preheat the oven to 375 degrees F.
Heat the margarine or water in a medium frying pan over medium heat and cook the onion until transparent, about 5 to 7 minutes.
Add the garlic and celery and cook 1 minute longer.
Put the mixture in a large bowl with the cashews and Brazil nuts, millet, bread crumbs, potatoes, herbs and spices, lemon juice, and grated rind.
Add enough wine, stock, or water to moisten the mixture so it holds together.
Season lightly with salt and pepper and mix well.
Put half the mixture in a 8-1/2 x 4-1/2-inch loaf pan.
Cover with chestnut puree, then add the remaining loaf mixture.
Bake for 45 minutes.
If desired, serve with gravy.
Source: The Compassionate Cook - by Ingrid Newkirk and PETA Typed for you by Karen Mintzias  
Unknown
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BEIGNETS:  Mix flour, sugar and baking powder in bowl.
Add milk, beer and egg and stir until smooth.
Heat oil in deep fryer or heavy deep skillet to 375F.
Working in batches, dip bananas into batter and then carefully add to oil.
Cook until golden brown, about 3 minutes.
Drain on paper towels.
Pour caramel sauce onto plates.
Set bananas atop sauce.
Sprinkle with powdered sugar.
Garnish plates with mint leaves and serve.
CARAMEL SAUCE:  Bring cream to boil in heavy medium saucepan over high heat.
Cook sugar in heavy small saucepan over low heat, swirling pan occasionally, until brown.
Gradually stir hot cream into caramel (mixture will bubble vigorously).
Boil until thickened to sauce consistency, 3 to 5 minutes.
Add bourbon.
Serve hot.
(Sauce can be prepared 1 day ahead.
Cover and refrigerate.
Rewarm over low heat.
)  Makes about 1-1/3 cups.
Recipe from Brennan's of Houston Courtesy of Bon Appetit, October, 1987 Submitted By SAM WARING <SAM.
WARING@382-91-12.
INFOMAIL.
COM> On WED, 01 NOV 1995 111938 GMT  D
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On lightly floured surface, roll out pastry thinly and line thirty-six 2 1/4-inch (6cm) tartlet tins.
Line with foil and weight down with pie weights or dried beans.
Bake in 375F (190C) oven for 10 minutes.
Remove foil and pie weights; let cool.
In skillet, melt butter; saute red peppers until softened.
Spoon into tart shells; top with cheese, then bacon.
In bowl, beat together eggs and cream; season with salt and cayenne to taste.
Pour over mixture in tart shells; bake in 350F (180C) oven for 10 to 15 minutes or until filling is firm.
Serve immediately.
(Tarts can be cooled and frozen in airtight containers.
To reheat, bake frozen tartlets in 375F (190C) oven for 10 minutes or until heated through.
) Makes 36 appetizers.
Source: The Canadian Living Cooking Collection: Soups And Starters, :          page 49  
"Although brie is not a fresh cheese, it, too, has a wonderful affinity for any number of herbs.
A large wheel topped with a variety of herbs and served with bread or crackers is a buffet in itself.
DIRECTIONS: =========== Cut off the top rind of the brie.
Lightly mark the top of the cheese into four pie-shaped wedges with a knife, then divide each wedge into three more wedges, again marking lightly.
Sprinkle half the walnuts onto one of the wedge-shaped areas and press them gently into the surface.
Repeat the process with half of each of the remaining ingredients, proceeding in order around the wheel.
Allow the brie to stand at room temperature for 30 minutes before serving.
The wheel can be loosely wrapped and refrigerated for as long as four hours.
* Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias  
Heat oven to 425F.
Saute onions and pepper in oil until tender.
Add undiluted soup, milk, chicken and vegetables.
Mix well.
Turn into a 9 inch pie plate.
Top with the biscuits and bake for about 15 minutes, or until the biscuits are golden brown and the chicken is bubbling.
Source: Brigitte Sealing, Cyberealm BBS Watertown, NY 315-786-1120 Originally posted: 7/92 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-785-8098  
Beat the eggwhites with the sugar until very stiff.
Arrange all the fruits and the almonds into 4 ovenproof dishes.
Sprinkle the rum over each dish and heap the eggwhite mixture ontop of the fruit.
Broil for a couple of minutes until the eggwhite/meringue is firm.
Source: Brigitte Sealing, Cyberealm BBS Watertown NY  
Saute onion in margarine until golden.
Stir in meat, garlic, flour, paprika, salt and pepper, and mushrooms; saute 5 minutes.
Add soup (undiluted); simmer uncovered 10 minutes.
Stir in sour cream or buttermilk and sprinkle with parsley.
Serve over rice, noodles or toast.
Source: Brigitte Sealing, Cyberealm BBS Watertown NY 1992 Typed for you by: Linda Fields, Cyberealm BBS Watertown NY 315-786-1120  
Fresh rainbow trout - cleaned; head and tail left on.
Stuffed with a mixture of fresh rosemary, thyme, parsley, and sage loosely chopped and blended with a little butter.
Wrap the fish in a long rasher of bacon.
Enclose in foil and bake in a hot oven for around 25-30 minutes.
Open top of foil and shape like a boat, paint with a little butter and serve.
Serve with boiled potatoes and plain fresh vegetables.
This dish used to be baked in an open fire with the fish encased in mud.
2 cups large broad beans, soaked for about 24 hours I Tablespoon olive oil 2 medium onions, chopped 4 cloves garlic, crushed I hot pepper, finely chopped 2 medium tomatoes, chopped into small pieces I medium carrot, finely chopped I medium potato, diced into 1/2-inch cubes 1/2 c finely chopped coriander leaves 2 teaspoons salt 1 teaspoon pepper 1 teaspoon cumin 8 cups water Drain beans, remove skins, and set beans aside.
Heat oil in a saucepan; then sout6 onions, garlic, and hot pepper for 10 minutes.
Add remaining ingredients and bring to boil.
Cover and cook over medium heat for 1 hour or until broad beans are well-cooked, stirring a few times and adding more water if necessary.
Note: 4 cups of pre-cooked fava beans can be substituted for the 2 cups of dry beans.
If the cooked fava beans are used, cook the soup for only about 40 minutes.
Total Calories Per Serving.
- 144 Fat.
- 2 grams Here"s another broad bean soup.
Submitted By ARLENE SCHIFFMAN <ARLENES@HOLLY.
COLOSTATE.
EDU> On  ation
Cut the broccoli into florets.
If the pieces are large, cut the stems in half.
Rinse and drain them.
Reserve the stems for another use.
Drop broccoli into boiling salted water to cover.
Bring to a boil and cook 2 minutes.
Drain and run the broccoli briefly under cold water to cool.
Drain again and chill.
Cut the avocado in half.
Peel each half and remove the pit.
Cut each half into 8 lengthwise strips.
Squeeze the lemon half over the strips to prevent discoloration.
Arrange the broccoli and the avocado alternately on each of 4 serving plates.
Blend the mustard, garlic, vinegar, pepper and oil, adding salt if needed, in a bowl with a wire whisk.
Pour over the broccoli and avocado.
Serve immediately.
Cook broccoli just until tender-crisp, (3 minutes).
Drain and put under cold water.
In nonstick skillet, heat oil over medium heat; add garlic, onion and mushrooms and cook, until onion is tender.
Set aside.
 In blender, combine cottage cheese and yogurt; season with salt and pepper to taste.
Process just until mixed.
Cover and refrigerate.
Makes 2 1/2 cups.
 Per T: 12 cal; .
5 g fat; 0 cholesterol; 22 mg salt.
To prepare dressing, in small bowl, whisk together lemon peel, lemon juice, 2 teaspoons of the vinegar, the garlic, the soy sauce and pepper until blended.
Slowly whisk in oil until smooth.
In large saucepan of boiling water, cook carrots 4 minutes.
Add broccoli florets; cook 2-3 minutes longer, until just tender.
Drain and rinse with cold water.
Place vegetables in large serving bowl.
Add cabbage and peas to bowl.
Add dressing; toss to mix well.
Cover and refrigerate at least 2 hours, until well chilled.
Toss with the remaining 1 tablespoon vinegar before serving.
Each serving provides: 4 V, 1/2 B.
Per serving: 106 cal, 7 g pro, 1 g fat, 21 g car, 129 mg sod, 0 mg.
chol.
Source: Weight Watchers Magazine, August 1992.
Formatted by Joyce Burton.
PDPP83A.
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PKCS #1 SHA-1 With RSA Encryption
PKCS #5 Password Bases Encryption with MD2 and DES CBC
PKCS #5 Password Bases Encryption with MD5 and DES CBC
PKCS #7
PKCS #7 Data
PKCS #7 Signed Data
PKCS #7 Enve
*Note: Knorr leek soup mix makes a good substitute.
The asparagus soup mix is difficult to find.
If using the leek soup mix, reduce the amount of chopped green onions slightly.
Mix filling together and pepper to taste.
For quiche: Pour into pie shell and bake at 325F for approximately 60 minutes.
Makes one large quiche.
For canapes: Roll out pastry.
Cut into rounds with cookie cutter.
Place rounds in tiny muffin tins.
(Choose cookie cutter size such that the pastry rises slightly above the top of the muffin tin.
) Press pastry into tins slightly with a shot glass.
Fill.
Bake at 350F for 20 minutes.
Makes about 90 canapes.
Can be frozen.
IN SAUCEPAN, COMBINE GARLIC, THYME, LEMON JUICE AND DRAMBUIE.
COOK OVER MEDIUM HEAT ABOUT 10 MINUTES UNTIL REDUCED SLIGHTLY.
STIR IN MUSTARD AND HONEY AND SIMMER FOR A FEW MINUTES.
SPRINKE CHICKEN WITH SALT AND PEPPER AND TOSS WITH MUSTARD MIXTURE.
THREAD MEAT ON SKEWERS AND GRILL OR BROIL 8 TO 10 MINUTES ON EACH SIDE.
FLAMBE BY HEATING 4 TBS.
OF DRAMBUIE UNTIL WARM.
LIGHT DRAMBUIE AND POUR OVER MEAT.
THIS CAN ALSO BE MADE WITH AN EQUAL AMOUNT OF LAMB INSTEAD OF THE CHICKEN.
I HOPE YOU ENJOY THIS CHICKEN RECIPE IN GOOD HEALTH, RACHEL.
HAPPY HOLIDAYS AND SHALOM!!!! FROM: P FRISCHKNECHT       (SMCD91F)  @
 !""##$$%&'()*+,--//////////////.
In a large pan, heat oil, add onions and saute over medium heat for 3 minutes.
Add water and bouillon.
Heat to boiling.
Add noodles and salt.
Cook uncovered 3 minutes.
Stir in brocolli and garlic.
Cook 4 minutes more.
Add milk, cubed velvetta cheese and dash of pepper and continue cooking until the cheese melts.
Posted By as5x@galen.
virginia.
edu On rec.
food.
recipes or rec.
food.
cooking  
*    The buns or rolls should be split, toasted and buttered.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++  Combine the eggs, cheddar, green pepper, onion, evaporated milk, mustard, salt and pepper.
Spread each bun with about 1/4 cup of the egg mixture.
Broil about 5 inches from the heat source until hot and cheese is melted, about 5 minutes.
Serve hot.
Toast bread.
Place a cheese slice on each piece of toast.
Arrange sliced pears on cheese.
Mix sugar and cinnamon.
Sprinkle on pears.
Broil 10 minutes or until lightly browned.
Serve hot.
Calories per sandwich: About 205  Source: FOOD -- by U.
Department of Agriculture Typed for you by Karen Mintzias  ?a
L$ QVP
Cut off the prawns barbels and feet.
Cut open each prawn back.
Remove the black digestive cord.
Heat 1/4 cup of oil in a pan.
Cook the prawns over a low flame.
When 1 side is cooked, turn the prawns over to cook the other side.
Remove when the prawns are well done.
Put the cooked prawns in water with some minced ginger.
Bring to a boil.
Remove and drain.
Put the remaining oil in a wok.
Stir-fry spring onion, ginger, and garlic for a few seconds.
Add tomato sauce and Chili Nam Yuey.
Mix well.
Add wine, salt, soy sauce, sugar, soup stock and the prawns.
Bring to a boil.
Lower the flame and simmer till there's almost no liquid left.
Thicken with cornstarch paste and serve.
Note: The boiling step is necessary to remove the oil attached to the grilled prawns to allow the seasonings to be absorbed.
From The Chinese Regional Cuisine Series, Szechuan Cooking.
Posted by James Lor.
PRVQS
Combine cilantro, garlic, lime juice, oil and salt in bowl.
Reserve 2 tablespoons.
Pour remainder over fish on plate.
Let stand, covered, 10 minutes.
Spray broiler rack with nonstick cooking spray.
Place salmon on rack.
Brush with 1 tablespoons marinade.
Broil 6" from heat for 3-4 minutes.
Turn steaks over.
Brush with remaining tablespoon marinade.
Broil 3 more minutes or until cooked through.
Blend together ricotta and cream cheese, and add sugar.
Beat in eggs, one at a time.
Add lemon juice, vanilla, cornstarch, flour and butter.
Mix well.
Fold in sour cream and pour into buttered 10-inch springform pan.
Put cake in a cold oven.
Heat to 325 degrees, and bake for one hour.
Turn oven off and leave cake in for two more hours.
Do not open oven door while cooling.
Remove cake and finish cooling.
Wrap and refrigerate.
Cake is best the next day.
Rinse frozen peas with cold water to separate; drain.
Mix peas, rice, chicken, celery, cheese, olives and onion.
Mix remaining ingredients; toss with chicken mixture.
Cover and refrigerate at least 2 hours.
Garnish with additional sliced pimiento-stuffed olives or tomato wedges if desired.
8    servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  	
D$H+D$
Combine all ingredients and 2 cups water in Dutch oven or large saucepan; bring to a boil.
Reduce heat and simmer, uncovered, stirring occasionally, for 55 minutes to 1 hour, or until rice is tender.
Remove and discard bay leaf.
Each serving provides: * 252 calories * 10.
protein * 1.
fat * 50.
carbohydrate * 917 mg.
sodium * 1 mg.
cholesterol  Source: Sport Sense - The Common Sense Approach to a Healthful Lifestyle Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias  D
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Heat the oil in a alrge wok or pan and saute the onion until translucent.
Add the diced green and red peppers and saute until tender.
Reduce the heat and stir in the corn, rice, and finally the guava.
Remove from heat and season to taste.
Chill in the refrigerator and stir again before serving.
For a flavor accent, you may toss in a vinaigrette dressing.
Each serving contains 372 calories, 0 cholesterol, 16 grams fat, 6 grams protein.
In bowl, combine all ingredients except dressing and greens.
Pour dressing over all and toss to blend.
Cover and refrigerate at least 1 hour, to blend flavors.
To serve, spoon onto crisp greens.
Makes 4-6 servings.
Dressing  In medium bowl, combine 1 cup plain yogurt, 1/2 Cup chopped seeded cucumber, 1/4  cup chopped green onion, 3 tablespoons lemon juice, 2 tablespoons light soy sauce and a generous dash of lemon pepper.
Blend well.
From the files of Al Rice, North Pole Alaska.
Feb 1994  E
1) Cook the bacon until very crisp.
Set aside and allow to drain on paper towels.
2) Place egg in a glass of warm water and set aside until it reaches room temperature (10-15 minutes).
3) Crush the garlic in a large wooden bowl.
Add the anchovies and crush into a pulpy mass.
Mix with black pepper.
4) Add mustard, worcestershire sauce and tobasco.
Separate the egg, keeping the yolk.
If you can't find any extra large eggs then 2 small eggs is fine.
Stir in each of these ingredients thoroughly as you add each one.
5) SLOWLY add the oil from the anchovy tin, using a french whisk to mix.
6) SLOWLY add olive oil, rapidly whipping until you get a thick paste.
You may have to vary the amount of oil to achieve this (at least 3/4 cup).
7) Squeeze in some red wine vinegar to taste.
Once around the bowl is usually enough.
8) Squeeze in one lemon for the juice, again to taste.
9) Just before serving, add the lettuce, croutons, crushed bacon and parmesan cheese.
Toss Thoroughly.
The trick to this is the dressing should be quite thick before adding the red wine vinegar and lemon juice.
You may want to add more garlic, tobasco, worcestershire, mustard depending on how spicy you like your Caesar Salad.
From the kitchen of Bruce and  Peggy Travers, Cyberealm BBS Watertown NY 315-786-1120  Brought to you from Ron's Recipe Database <ronamit@netvision.
il> Submitted By RONAMIT@NETVISION.
IL (RON AMIT) On SAT, 24 JUN 1995 025253    GMT  &M
Cook brussels sprouts according to package directions until they are crisp but tender; drain.
Drain carrots and put them in a bowl; add brussels sprouts and Lemon Shaker Dressing; mix well.
Cover and refrigerate 4-6 hours before using; stir occasionally.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 49; CHO: 11g; PRO: 3g; SOD: 273mg; CHO: 0mg; Low-sodium diets: Omit salt in cooking brussels sprouts and from Lemon Shaker Dressing.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal-Master  
Rinse chicken and pat dry; place in large plastic bag with mixture of lite soy sauce and pepper sauce.
Press air out of bag; close top securely.
Refrigerate 15 minutes, turning bag over occasionally.
Reserving marinade, place chicken, side by side, on large rack on foil-lined baking sheet.
Bake in 425 F.
oven 25 minutes.
Turn chicken over, baste with reserved marinade and bake 25 minutes longer.
Serve with Light Onion Dip.
LIGHT ONION DIP: Blend 3/4 cup light sour cream, 2 Tbsp.
minced green onions and 1 teaspoon Kikkoman Lite Soy Sauce.
Makes 4 to 6 appetizer servings.
Source: An American Cooking Tour Featuring Kikkoman Low-Salt Sauces Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias  @:G
Buffalo Style Chicken Salad offers zesty flavor and a variety of textures and temperatures.
Skinned and boned chicken breast halves are coated with a spicy wheat germ mixture, broiled, sliced and arranged on top of several different kinds of lettuce.
Celery sticks and fat free blue cheese dressing add to the authenticity.
Each bite of Garden Turkey and Rice Salad features wheat germ and cooked brown rice, crunchy vegetables and lean turkey breast.
Freshly squeezed lemon juice added to bottled fat free Ital ian dressing zips up the flavor.
Serve over salad greens, sliced tomatoes' toes or a cantaloupe half, or spoon into pita pockets.
Any way you serve it, this salad's a winner.
Combine wheat germ and seasonings; set aside.
Combine water and egg white.
Dip chicken into egg white mixture and then into wheat germ mixture, coating chicken thoroughly.
Place on broiler rack sprayed with no stick cooking spray.
Broil 3 minutes; turn.
Broil an additional 24 minutes or until juices run clear.
Slice into strips and serve over mixed greens with celery sticks and salad dressing.
Makes 2 servings.
FOOD FACTS:    Per serving, calories 430; protein 42g; carbohydrate 46g; total fat 9g; cholesterol 50 mg; dietary fiber 2g; sodium 575 mg; percent of calories from fat: 19.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
In a nonstick 2-quart pot melt margarine; saute onion and celery until tender, stirring often.
Stir in buglur wheat and contine cooking until buglar wheat is coated and turns a golden brown.
Blend in broth, garlic, pepper, and tarragon.
Add raisins, cinnamon, and salt, and mix well.
Cover and continue cooking 15-17 minutes or until all liquid has been absorbed.
Serve hot as cereal or as a grain side dish.
Food Exchange per servings:  2 STRARCH EXCHANGES CHO: 35g; PRO: 5g, FAT: 3g; CAL: 179  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton  Brought to you and yours by Nancy O'Brion via her Meal-Master  R
\$ WU
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In a glass or plastic bowl, mix everything together.
Cover and refrigerate for 1-2 days.
(You can cook immediately, but of course, it won't taste as good.
:-) )  In a skillet, heat a tablespoon of vegetable oil over medium-high to high heat.
Cook the beef slices, turning until meat reaches desired degree of doneness (about 1-2 minutes).
Serve with rice and green vegetables.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  
Heat oil in a small saucepan over medium heat.
Add onions an bulgur.
Cook 5 minutes, stirring constantly.
Stir in remaining ingredients and bring to a boil.
Cover, reduce heat to low, and simmer 15 minutes, until water has been absorbed.
Fluff with a fork before serving.
Per serving:  145 cal, 4 g prot, 5 g.
fat, 23 g.
carb, 6 mg sod, 0 mg chol  From _Lean, Luscious and Meatless_ by Bobbie Hinman and Millie Snyder  DEEANNE                      at 13:11 EDT  
Preheat oven to 350F.
Cream butter and sugar.
Blend in flour.
Turn dough into ungreased 9" square pan and pat down.
Bake 5 minutes.
Whisk all filling ingredients together until blended.
Pour over base.
Continue to bake 25-30 minutes or just until filling is set and doesn't jiggle in centre.
Cool completely, then cut in squares.
Makes 16 squares.
Modern Woman, November 1994 Review of Blueberries & Polar Bears, Helen Webber and Marie Woolsey.
Box 304, Churchill, Manitobou R0B 0E0  Typed by E.
Marie Campbell  
Mix all ingredients.
Cover and refrigerate 1 hour.
About 1 cup dip; 40 calories per tb.
Source: Betty Crocker's Cookbook, 6th Edition  
Whisk buttermilk, olive oil, lemon juice and mayonnaise in a small bowl until mixture is smooth and well blended.
Blend in remaining ingredients.
Cover the bowl tightly with plastic wrap and refrigerate for at least 30 minutes.
Correct seasoning and allow to come to cool room temperature before serving.
Yield: About 1 1/2 c.
dressing.
Belsinger and Dille write: "This tangy dressing goes well with all kinds of salad greens and is especially good with cucumbers and summer-ripe tomatoes.
Pour it over steamed and sliced new potatoes for a delicious warm potato salad.
Coarsely crack the peppercorns in a mortar and pestle or use the flat side of a chef's knife to crack them on a cutting board.
The dressing will keep, in a tightly covered jar, in the refrigerator for about a week.
"  From Susan Belsinger and Carolyn Dille's "Peppercorns Around the World" article in "The Herb Companion.
" Dec.
1992/Jan.
1993, Vol.
5, No.
Posted by Cathy Harned.
Preparation Time: 20 Minutes               Bake Time: None  * Peanut Butter chips may be substituted for the Butterscotch Chips.
Combine 1/4 cup Butter Flavor Crisco, butterscotch chips, peanut butter and milk in top of double boiler over hot water.
Stir occasionally until mixture is melted and smooth.
Combine graham cracker crumbs and 1 cup chopped nuts in large bowl.
Pour butterscotch mixture over crumbs.
Stir until combined.
Spread mixture in ungreased 9x9x2 inch pan.
( Hint: If a 9x9x2 inch pan is not available, form a 9x9x2 inch tray by lining a 13x9x2 inch pan with aluminum foil.
) Refrigerate until firm.
Cut into bars 3/4 x  1 3/4 inches.
Combine chocolate chips and 3 tablespoons Butter Flavor Crisco in top of double boiler over hot water.
Stir occasionally until chocolate melts.
Place one bar at a time in melted chocolate.
Turn with fork.
Lift from chocolate on fork.
Allow excess to drip off.
Place on paper lined baking sheet.
Sprinkle top with finely chopped nuts.
Return to refrigerator to harden chocolate.
Makes 5 1/5 to 6 dozen bars.
Source: Butter Flavor Crisco Cookie Collection, page 16.
Shared by: David Knight  
+++ servings are 8 for regular loaf, 12 for large loaf.
*** use loading instructions per your owner's manual HINTS: Use freshly grated carrots.
This recipe can be used with the regular and rapid bake cycles.
CALORIES: 143                 PROTEIN: 13% CHOLESTEROL: 0.
33mg           CARBOHYDRATES: 84% SODIUM: 258mg                 FAT: 3%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
Preheat oven to 350 F.
Spray muffin tins.
(My suggestion:  spray paper muffin cups - low fat muffins tend to stick.
)  Combine dry ingredients in a large bowl.
Stir in carrots and drained raisins.
Beat eggs with oil.
Stir into flour mixture.
Divide batter evenly among 12 tins.
Bake for 30-35 minutes or until toothpick inserted in center of muffin comes out clean.
1 muffin - 105 cal, 1 starch, 1/2 fat exchange 3 grams protein, 4 grams fat, 16 grams carbohydrate, 1 gram fiber 213 mg sodium, 118 mg potassium, 46 mg cholesterol  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
wlSPj
Note:  Use all ingredients at room temperature.
This recipe was provided with the DAK automatic bread machine.
Place all ingredients into bread pan in the order listed.
Select "white bread" setting.
Push start!!!!  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
Mix, sugar, corn syrup and water.
Boil to hard ball stage then beat two egg whites and stir in jello.
Pour hot syrup slowly over this.
Mix and beat.
Add chopped nuts and coconut.
Pour into buttered pan and cut into squares when cool.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  
+++ regular loaf yields about 8 slices, large about 12 slices SUCCESS HINTS: ~------------- Use low fat fruited yogurt.
Add the dry cherries whole.
If you want whole cherries, add them at the beep in the fruit/nut cycle.
This recipe can be used with the regular and rapid bake cycles.
CALORIES: 130          PROTEIN: 12% CHOLESTEROL: 0.
3 mg    CARBOHYDRATES: 86% SODIUM: 172 mg.
FAT: 2%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
+++ servings are based on 8 for regular loaf, 12 for large loaf *** be sure to follow loading instructions per your owner's manual HINTS: If you want a little more zip, increase jalepenos to taste.
Drain canned chiles and jalepenos well.
The juice can sting.
This is a great party bread because of its unexpected texture and flavor.
This recipe can be used with the regular and rapid bake cycles.
CALORIES: 131                 PROTEIN: 12% CHOLESTEROL: 0mg              CARBOHYDRATES: 79% SODIUM: 174mg                 FAT: 9%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   u
+++  8 slices for regular, 12 slices for large loaf SUCCESS HINTS: ~------------- This makes great low fat croutons.
Lightly butter bread slices, cube, and bake at 350 degrees until crisp.
This recipe can be made with the regular, rapid, or delayed time bake cycles.
CALORIES: 171          PROTEIN: 12% CHOLESTEROL: 4.
54mg    CARBOHYDRATES: 77% SODIUM: 323 mg         FAT: 11%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   F
Dissolve jello in water.
Mix the gelatin in a little bit of cold water.
Mix rest of ingredients to-gether then mix gelatin into jello and add to other ingredients.
Put in 13" x 9 " pan and refrigerate till set.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  ~3
+++ servings are based on 8 for regular loaf and 12 for large loaf.
Hints: Use small curd, lowfat cottage cheese.
This recipe can be made with the regular or rapid bake cycles.
Be sure to follow the loading instructions suggested in your machine's owner's manual.
This bread will make a bread machine believer out of anyone.
The aroma is heaven, and the taste lives up to the aroma.
Cottage Dill is best served warm from the oven or toaster; the heat liberates the spices for a full, rich flavor CALORIES: 151              PROTEIN: 18% CHOLESTEROL: 1.
28mg        CARBOHYDRATES: 78% SODIUM: 329mg              FAT: 4%  Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe   
7]_^[
Heat the oil in a saucepan, ad the shallots, onions, turmeric, coriander, eggplant, salt and pepper.
Cook over medium-high heat, stirring, until wilted, but do not brown.
Add the water, bring to a boil, add the couscous and blend well.
Cover tightly, remove from the heat and let stand for 5 minutes.
Add the butter and lemon juice, stir and blend with a fork to separate the grains.
Keep warm.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  
Couscous is normally a savory dish found in Morocco.
This unusual dessert version is the specialty of a small convent in Sicily.
FIRST PREPARE THE PAN for steaming the couscous: For the sealing dough, mix the flour and water together in a bowl and scrape onto a floured work surface.
Knead briefly to form a rough, sticky dough, adding a tablespoon or 2 of flour if necessary.
Roll into a rope as long as the circumference of the bottom pan and apply the dough to the rim of the pan.
Add water to the pan so that the water is below the bottom of the couscousiere or colander and press the couscousiere into place.
Bring the water to a boil on high heat, until steam is escaping freely through the perforations, then lower to a simmer, so that the steam escapes very gently.
While the water is coming to a boil, prepare the couscous to be cooked: Place the grain in a bowl and add the water.
Swish the water through the grain with the fingers of one hand splayed apart, "raking" through it.
Tilt the bowl and drain away excess water.
Set aside for 5 minutes.
Line the couscousiere with a dampened napkin or cheesecloth and add the grain.
Cover and steam 15 minutes.
While the grain is cooking, prepare the flavoring.
Half fill a saucepan with water and add the pistachios.
Bring to a boil; drain in a strainer.
Pour the pistachios onto a towel, fold the towel over them and rub to loosen skins.
Separate pistachios from skins, going over them carefully.
Combine the freshly blanched pistachios, extract and cinnamon in a food processor bowl and process for 2-3 minutes, until very finely ground and starting to become pasty.
Add the oil, 1 tablespoon at a time, and continue processing mixture to a smooth paste, stopping the machine and scraping the inside of the bowl 3-or-4 times.
Reserve pistachio paste.
After the couscous has steamed 15 minutes, remove it from the couscousiere in the cheesecloth and put it in a large, non-reactive roasting pan.
Spread it out with a fork and let cool.
Combine the salt and water and work it into the cooled couscous, raking it through with 1 hand.
Add the pistachio paste in 3-or-4 additions, working it in by rubbing it and the couscous together with the fingertips.
Return the water in the bottom pan to a simmer, and line the couscousiere again with the dampened cheesecloth.
Add the seasoned couscous to the couscousiere, cover and steam 15 minutes.
Remove the couscous to the roasting pan, spread out with a fork, without compressing the mixture, and leave uncovered until cool.
To finish the couscous, bring the sugar and water to a boil, stirring to dissolve all sugar granules, and cool the syrup.
Work the cooled couscous between the palms of the hands again to separate the grains and toss in the syrup in 5-or-6 additions, fluffing the couscous with a fork.
Allow the couscous to dry uncovered, several hours, in a cool place, fluffing it with a fork occasionally, until all the grains are separate.
For advance preparation, cover tightly with plastic wrap and refrigerate up to several days.
To serve, fluff up with a fork so the grains separate well and mound the couscous on a platter.
Sprinkle the couscous evenly with the grated chocolate, then the confectioners' sugar.
Decorate with no more than 5-or-    6 piece of the candied fruit.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe  V3
Brown sausage in oil in large nonstick saucepan over medium-high heat until browned but not cooked through.
Remove sausage; cut into 16    pieces.
Reduce heat to medium.
Add onion, carrot and garlic to saucepan; saute 3 minutes to soften.
Gradually add water, broth, tomatoes, cabbage, basil and thyme, breaking up tomatoes.
Simmer, covered, 15 minutes.
Add orzo and sausage; simmer, covered, 10 minutes until sausage is cooked and orzo is tender.
Season with salt and pepper.
In a food processor or by hand, coarsely chop the cabbage and carrot.
In a small bowl, combine the mayonnaise, milk, vinegar, sugar, salt, pepper and celery seed.
Stir into the cabbage mixture.
Chill until serving.
Yield: 6 servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
IN A LARGE SOUP POT, heat the oil and cook the onions, stirring occasionally, until softened, about 10 minutes.
Add the cabbage and continue to cook, stirring occasionally, about 20 minutes.
Add the chicken broth, vinegar and ham hock.
Cover and simmer the soup for 1 hour.
Remove from heat, add salt and pepper as desired.
Remove meat from ham hock and add back to soup.
Serve with sour cream and chopped fresh dill.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  
Combine chilled vegetables.
Combine remaining ingredients, stirring to dissolve sugar.
Pour dressing over vegetables and toss lightly.
Refrigerate before serving for several hours to let flavors mix.
Source: Public Service Co, Oklahoma  
Drain off any liquid from the yogurt, place in a bowl and whisk until smooth.
Add the remaining ingredients, except garnish, and mix well.
Turn into a serving bowl and chill for 30 minutes.
Sprinkle with extrac chopped mint to serve.
Source: Take a break  
Drain and chop artichoke hearts.
Mix with feta cheese, dressing, parsley and pepper.
Trim crusts from bread.
Spread 2T filling over each slice.
Roll up tightly.
Cover with plastic wrap.
Refrigerate for at least 30 minutes or overnight.
Each roll makes 6 rounds.
Source: Chatelaine magazine, December 1993, page 103 Xref: news.
demon.
uk rec.
food.
recipes:7357 Newsgroups: rec.
food.
recipes Path: news.
demon.
uk!peernews.
demon.
uk!doc.
news.
pipex.
ne !pipex!howland rest on.
net!cs.
utexas.
edu!swrinde!news.
edu!bonkers.
ta onga.
com!ariel e From: a4gy@jupiter.
ca (N.
Webber) Subject: Quick Quesadillas Approved: zaccari@digex.
net Followup-To: rec.
food.
cooking Reply-To: a4gy@jupiter.
ca (N.
Webber) Sender: arielle@bonkers.
taronga.
com (Stephanie da Silva) Organization: Taronga Park BBS Message-ID: <3lfkpu$jl9@sol.
ca> Date: Sun, 9 Apr 1995 07:38:20 GMT Lines: 21  
Zesty Tabasco and Worcestershire spice up this innovation from "City Cuisine" by Susan Feniger and Mary Sue Milliken (William Morrow and Co.
, 1989).
The dressing contains lightly cooked egg, so if made ahead must be refrigerated.
Combine anchovies, black pepper and olive oil in a blender.
Puree for about 5 minutes until very smooth.
Add grated Parmesan.
Measure and reserve 1/3 cup for use with croutons.
Bring a small saucepan of water to a boil.
Place a refrigerated egg on slotted spoon and into boiling water.
Cook for 1 1/2 minutes; remove and reserve.
Place vinegar, lemon juice, mustard, celery salt, Tabasco and Worcestershire sauce in a large bowl and whisk in anchovy mixture.
Crack open egg and spoon (including parts the are uncooked) into mixture.
Whisk until well combined.
Refrigerate dressing if not using right away.
Combine reserved anchovy mixture with diced bread in a bowl; toss to coat.
Heat a dry cast-iron skillet or non-stick pan over medium-high and cook croutons, stirring constantly, until golden and crisp.
Wash and dry lettuce and break into bite-sized pieces.
Place in a salad bowl along with dressing and toss well.
Add toasted croutons, toss again and serve.
Makes 6 servings.
NOTES: To crack peppercorns, place whole peppercorns on a work counter.
Place the bottom of a heavy skillet or saucepan on top and push down and away from you.
To puree garlic, place peeled garlic cloves in a blender with a dash of olive oil; puree.
Make in quantity, if desired, and store in the refrigerator as long as two weeks.
Posted by Stephen Ceideburg; February 14 1991.
*** The lettuce is deribbed and torn into bite size pieces, rinsed and thoroughly patted or spun dry in a salad spinner, you may need 3 heads large enough for a big salad.
**** Homemade bread in 1-inch cubes sauteed in butter until golden brown, served warm on chilled crisp green.
In a large salad bowl, combine the egg yolk, lemon juice, salt and 1 Tb of the olive oil.
Whisk in garlic, worcestershire and mustard and blend until thoroughly combined.
With a gentle rolling motion, incorporate the romaine.
Add the vinegar and the remaining olive oil in the proportions of 1 part vinegar to 2 parts oil, until you have the consistency and flavor you desire.
Roll the salad again, adding black pepper to taste.
The salad can be chilled at this point, but not for too long.
Just before serving, finish by placing warm croutons in the center of the salad and the Parmesan in a ring around the circumference.
Roll gently to serve.
Brought to you from Ron's Recipe Database <ronamit@netvision.
il> Submitted By RONAMIT@NETVISION.
IL (RON AMIT) On SAT, 24 JUN 1995 025253    GMT  
Nuts add a crouton-like crunch an crisp vegetables add extra flavor to this unique yet straightforward version from "Season to Taste," by Jeanette Ferrary and Louise Fiszer (Simon and Schuster, 1988).
In a large salad bowl, combine lettuce, fennel, red pepper and walnuts.
In a small bowl, mix remaining ingredients until well blended.
Pour over salad and toss well.
Makes 6 servings.
Posted by Stephen Ceideburg; February 14 1991.
Beat all ingredients except crabmeat, green pepper and crackers in 2.
5-quart bowl on medium speed until well blended, about 1 minute.
Stir in crabmeat and green pepper.
Line a deep 1.
5-pint bowl with plastic wrap; press mixture in bowl.
Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap.
Garnish with chili peppers if desired.
Serve with crackers.
3 cups spread (2 ts spread per cracker per serving); 60 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition  
This tasty dish uses less sugar, salt and fat.
Recipe inclndes Diabetic Exchanges.
In a small bowl or jar, combine all dressing ingredients; cover and chill.
Cube potatoes; combine with corn, carrot, onion, peppers and olives in a salad bowl.
Pour dressing over; toss lightly.
Cover and chill.
Yield: 14 servings.
Diabetic Exchanges: One serving (without added salt) equals 1-1/2 fat, 1 starch; also, 146 calories, 212 mg sodium, 0 cholesterol, 17 gm carbohydrate, 2 gm protein, 9 gm fat.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
Saute garlic in butter for 10 minutes, stirring often.
Do not brown.
Add broth, water, champagne and simmer 5 minutes.
Toast bread.
Ladle soup into bowls.
Float bread on top of soup, sprinkle with cheese and bake at 475 degrees, uncovered, for 15 minutes.
Sprinkle with cayenne and chives.
Blend Camembert in processor until smooth.
Gradually add cream cheese, processing until smooth after each addition.
Add lime juice; process until smooth.
Transfer mixture to bowl.
Mix in 2 tablespooons nuts.
Season with salt and pepper.
Spoon pate into 2-cup bowl.
Sprinkle with additional nuts.
(Can be made 1 day ahead.
Cover; chill.
Bring to room temperature before serving.
)  If the Camembert is very strong, increase the amount of cream cheese to taste.
Serve with toasted baguette slices and assorted crudites like endive and red bell pepper strips.
Bon Appetit/May 94 Typed by Didi Pahl  
In large bowl, dissolve yeast from both boxes of mix as directed using only 1/4 cup water.
Follow mix directions adding undiluted soup, eggs, cheese and dill with flour mixture.
Let rise as directed.
Shape dough into 16 large rolls or 32 small rolls.
Place on lightly greased cookie sheets; let rise again until doubled.
Bake at 375 degrees for 20 minutes or until brown.
Recipe posted by: Jane Knox  )
Dump canned vegetablaes into a colander; drain well.
Make dressing, reserving half for future use.
Add remaining half to vegetables and toss well.
Chill and serve on Bibb lettuce.
Garnish with a sprig of parsley and sprinkle with some whole wheat croutons.
Serve with reserved dressing alongside in a cruet.
From vegan.
zip at Michelle Stewart's SunShine PC Board in Pembroke Pines, FL.
Source unknown.
Formatted by Cathy Harned.
Boil some water in a medium size pan and add 1 teaspoon soda.
Pour this over figs and let stand for about five minutes.
This must cover the figs; turn them to be sure.
Drain and rinse figs, and place in the electric fry pan.
In a small pan put the vinegar and sugar and bring to a boil.
Pour this over the figs; cover and cook 1 hour at 250 F.
Cool and let stand overnight.
The next day, cook 1 hour without the cover.
Cool and let stand overnight.
Third day, cook 1 hour and cool.
When cool, arrange the figs on a cookie sheet.
Let stand for 2 or 3 days, turning once or twice.
After they are dry, pack them between layers of waxed paper.
Keep refrigerated until all are eaten.
Source: Tonka Bebek "Our Favorite Recipes" St.
Anthony Croatian Catholic Church Typed for you by Karen Mintzias  
A simplified version of a fruit confit that traditionally is included in the 13 or more sweets served at Reveillon in France and Quebec.
Peel the fruits, removing bitter pitch.
In a medium saucepan (nonreactive) place a layer of sliced oranges and sprinkle lightly with sugar.
Place a layer of lemon slices on top and sprinkle with sugar.
Continue adding fruit in alternating layers, each time sprinkling with sugar, until all the fruit and sugar are used.
Cover and refrigerate overnight.
Place uncovered saucepan over medium-low heat and bring fruit and sugar to a light boil, stirring occasionally, approximately 30 minutes.
Allow fruit to cool.
Stir in Creme de Cassis and serve with chocolate cake or mousse.
Source: Patissier Joyvand; Carpentras, France.
"House Beautiful", December 1992.
Submitted By DONW1948@AOL.
COM On MON, 19 JUN 1995 151153    GMT  7
Mix all together; place on plastic wrap.
Shape into a log.
Freeze.
Cut in slices.
WW exchanges: 1 milk, 1 fruit, 1 bread, 1 protein, 1 fat.
Formatted for you by Joyce Burton.
PDPP83A.
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Cut the cantaloupe in half and remove the seeds, then peel and slice into wedges.
Chop the wedges in to pieces that will fit a food processor or blender.
Add all of the ingredients, including the cantaloupe, and puree until very smooth.
Refrigerate for several hours to blend the flavors.
(As this soup can separate very easily, be sure to stir just before serving.
) Serve cold with a garnish of fresh mint or lime slices.
Each 1/2 cup serving contains: Tot    Sat Cal Prot Carb Fib Fat Fat Chol Sodium 122    3 G     25 G    1 G    2 G    1 G     6 Mg 101 Mg From The Cookbook For The 90s by Helen V Fisher  
Peel, core, and cut each apple into 18 wedges; set aside.
combine apple juice, unwrapped caramel candies, vanilla, cardamom and cinnamon.
Drop peanut butter 1 teaspoon at a time, over ingredients in crockpot.
Stir.
Add apple wedges; cover and cook on LOW for 5 hours.
Stir thoroughly; cover and cook on LOW 1 additional hour.
Serve approximately 1/3cup of warm mixture over a slice of angel food cake or ice cream.
Crockery Favorites, Mable Hoffman  Typed by E.
Marie Campbell  
Put the cream, two ounces of the sugar and grated lemon rind in a saucepan and slowly bring to the boil.
Meanwhile pour thr lemon juice into a large bowl.
Pour the hot cream mixture onto the lemon juice, stirring gently to mix.
Cool quickly over crushed ice or in the refrigerator.
Line four ramekins with clingfilm and arrange six raspberries in the base of each one.
Pour on just enough of the lemon mixture to cover them.
Chill in the refrigerator for 15 minutes.
Pour on the rest of the lemon mixture and refrigerate for at least two hours, or preferably over night.
For the caramelised raspberries, dissolve 9 ounces of sugar in 6 tablespoons of water in a heavy based saucepan over a low heat.
Increase the heat and boil rapidly to a golden caramel.
Spear the twenty remaining raspberries on a skewer one at a time and dip into the caramel turning to coat.
Transfer to a baking tray lined with non-stick baking parchment and leave to cool.
To serve, turn the puddings out on to individual serving plates.
Surround with the caramelised raspberries and some more fresh rasperries if you like.
Source: Hugo Arnold, Evening Standard, UK  V
Wash the artichokes and invert to drain.
Cut the stems straight across, leavinga level base so the artichokes will stand upright.
Remove the tough outer leaves at the base and cut about 1/2" off the tips of the remaining leaves.
With a sharp knife, slice the top of the artichokes straight across, taking off about 1".
As you trim, rub the artichokes with the cut lemon to prevent discoloration.
Tap them firmly on a hard surface to force the center leaves slightly open.
Combine the bread crumbs, cheese, parsley and garlic.
Blend well and season with salt and pepper.
Distribute the filling among the 6 artichokes, placing some in the center and tucking some between the spread leaves.
Close the leaves gently and arrange the artichokes close together in a baking pan.
Pour 1 Tbsp of oil over each.
Add 1 cup of water to the bottom of the pan.
Cover tightly with aluminum foil and bake in a 325 F oven, basting occasionally, for about 1 hour 45 minutes, or until the leaves pull out easily.
Add waterif necessary to maintain a little liquid in the pan.
Serves 6.
Recipe By     : Submitted By SHEILA BLUETT <US136@FREENET.
VICTORIA.
CA> On   SAT, 18 NOV 1995 182733 -0800 (PST)  3
In medium bowl, combine carrots, pineapple, raisin,s and lemon juice.
Using a wire whisk-in small bowl combine remaining ingredients except coconut; pour over carrot mixture and toss until well coated.
Cover bowl with plastic wrap and refrigerate for at least 1 hour.
Just before serving, toss again and sprinkle with coconut.
1 serving=2 vegetable, 1 1/2 fat.
1 fruit 1/4 milk 10 cal optional exchange 180 calories.
4 g protein; 5 g fat; 32 g CHO; 96 mg calcium, 196 mg sodium.
7 mg chol.
Saute first onion, garlic, and first 5 carrots in the wine until the onion has softened slightly.
Add the wheat berries, water, and tomatoes.
Watch the liquid volume and increase or decrease water as needed.
Simmer covered about 1 1/2 hours.
Add the second five carrots.
Simmer covered another 45 minutes.
Add basil to taste and simmer another 10 minutes.
Source: I just made this on Sun.
(it's amazing how creative one can be when faced with an odd cross-section of available ingredients).
Posted by ksp1@cornell.
edu (Kimberly Phillips) to the Fatfree Digest [Volume 15 Issue 21] Feb.
21, 1995.
Individual recipes copyrighted by originator.
FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.
com using MMCONV.
Archived through kindness of Karen Mintzias, km@salata.
Combine all ingredients in a mixing bowl, toss & serve.
Posted by Mark Satterly in Intercook  _
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Parboil carrots for about 12 - 15 minutes.
Add rest of ingredients and marinate in refrigerator at least 24 hours.
Serve chilled  
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Peel the carrots and cut crosswise into 1/2 inch pieces (about 5-6 cups).
Peel the potato and cut into small cubes (about 1 1/2 cups).
In a large saucepan over medium-low heat, melt the butter.
When hot, add the onion and suate while stirring occasionally, until translucent, 5-6 minutes.
Add the garlic and saute while stirring until beginning to change color, 20-30 seconds.
Add the carrots, potatoes, and coriander and saute, stirring a couple of times, for about 2-3 minutes.
Add te chicken broth, sugar and salt and, over medium heat bring to a simmer, lower the heat, cover partially and continue simmering until vegetables are soft when pierced with the point of a knife, about 20-25 minutes.
a food processor with its metal blade attached, or a blender, process the vegetables in small batches, with their broth, until a smooth puree (soup may be made ahead to this point; cover and refrigerate).
Return to the saucepan and add the milk and pepper to taste.
Place over medium heat and heat almost to a boil.
taste for seasoning and adjust as necessary.
If too thick, add more milk.
Just before serving, stir in the sherry to your taste.
To serve: ladle into warm soup bowls.
Top each bowl with 1-2 spoonfuls sour cream and a generous sprinkling of chopped cilantro.
Submitted By RHOMMEL <RHOMMEL@IX.
NETCOM.
COM>  On   WED, 15 NOV 1995 172444    ~0500  ist_Read
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First make the dressing.
Finely grate the zest of 1 orange into a bowl.
Add its juice, the honey and lemon juice and 1 tablespoon olive oil.
Peel 1/2 inch or so of ginger and chop it as finely as possible; then crush the small garlic clove.
Add both these ingredients to the bowl with a little salt and pepper.
Mix well then push 2 sprigs of mint into the liquid.
Scrub and scrape the carrots, or peel them if you insist, then grate them coarsely and add to the dressing.
Peel the remaining 2 oranges and cut into segments; be ruthless about cutting away all traces of pith and the membrane that divides one segment from the next.
Remove pips (seeds) with the tip of a knife and add the oranges to the salad bowl.
Mix all the ingredients together gently, then cover the salad and set it aside for 2 hours or a little longer to allow flavours to blend and develop.
Close to serving time, remove and discard the tired sprigs of mint, stir in the walnuts and scatter with fresh torn mint leaves.
Source: Philippa Davenport in "Country Living" (British), May 1987.
Typed for you by Karen Mintzias  
Remove the large outside leaves of the cabbage.
Cut them in half lengthwise, then cut across the grain into 2-inch lengths.
Cut all the inside leaves into 2-inch lengths at the same time.
Place the cabbage in a very large pot.
Quarter the turnip, then slice across the grain holding the 4 quarters together for more speed and convenience in slicing.
Pour the oil from the anchovies over the cabbage and turnip.
Slice the anchovies across the grain.
Crush the garlic.
Cut the scallions into 2-inch lengths, then slice thin lengthwise.
Add these ingredients to the pot.
Season with salt, pepper flakes and cayenne pepper, and mix thoroughly.
Cover the pot and let the mixture stand at room temperature for 2 days.
Casual kimchi will keep at least 10 days.
Refrigerate in a jar.
Compliments of:  Kathleen's Recipe Swap Page http://www.
cyberspc.
ca/~netdir/recipe    
Combine all; toss.
Yield: 8 to 12 servings.
From Cathy Harned.
Tried August 1989.
Posted by Cathy Harned.
Steam cauliflower and peas until barely tender.
Drain well; put into a bowl.
While still warm, pour the chicken broth over the vegetables.
Set aside to cool.
Combine celery, scallions, parsley, red bell pepper, vinegar and mustard.
Mix in sour cream and add salt and pepper.
Toss gently with cauliflower and peas, adding ham if used.
Sprinkle with chives.
Recipe from "Shepherd's Garden Seeds Catalog," pg.
Posted by Cathy Harned.
Rinse and drain cauliflower and cut into small flowerets.
Wash and trim spinach.
Stack leaves and slice crosswise into 1/4-inch strips.
Place in a salad bowl along with caulifower.
Cover and refrigerate until serving time.
In a jar, combine oil, vinegar, garlic, salt, mustard, basil and pepper.
Shake to blend well.
Just before serving, pour dressing over vegetables; add almonds and mix gently but throughly.
Makes 6 servings.
Source: The Vancouver Sun Sept 21/94  From the collection of Karen Deck  
Mix the dressing sugar, mustard and garlic in a large glass or plastic bowl, blending well.
Add the green beans, kidney beans, onions, parsley, and cauliflower and toss to coat.
Cover and refrigerate about 3 hours or until well chilled, stirring occasionally.
Just before serving, drain the salad.
Line a salad serving bowl with lettuce leaves and spoon the salad onto the lettuce.
Nutritional Information Per Serving:  Calories:  150    Protein:  5 Grams    Carbohydrates: 19 Grams Fat: 7 Grams Cholesterol:  0 Milligrams Sodium: 460 Milligrams Potassium: 500    Milligrams  Posted by:  Rich Harper  
Mound crushed ice in large glass bowl; place dish of chilled black, golden or red caviar in center of ice.
(Or leave caviar in original container.
) If desired, sprinkle caviar with sieved hard-cooked eggs, finely chopped onion or snipped chives.
Serve with lemon wedges and crisp toast triangles or thinly sliced black bread.
Allow 1 tablespoon caviar per serving; 140 calories per serving.
Source: Betty Crockers Cookbook, 6th Edition  
Beat the cream cheese to a smooth consistency.
Blend in the sour cream and add the remaining ingredients, blending well.
Cover and chill.
Just before serving, garnish with the egg which has been finely chopped.
Makes about 1 1/2 cups of dip.
SUGGESTED DIPPERS: Cocktail Rye Bread, Toast Triangles, Cucumber, Turnips, Red Bell Peppers Strips.
In a medium sized bowl, mix together mayonnaise, mustard, parsley, tarragon, garlic and sweet pickles (if used).
Add celeriac and toss until completely coated.
Cover and chill until ready to serve.
From: The Cook's Garden catalog - Spring/Summer 1993 (page 13)  
*Should equal 2 to 2 1/2 cups.
In a medium size bowl, mix together all ingredients but celeriac.
Add celeriac; toss until completely coated.
Cover and chill until ready to serve.
The author writes: "Similar in style to coleslaw, but with a surprising taste twist.
Easy to make and guaranteed to charm your dinner guests.
"  Recipe developed by Ellen Ogden.
In "The Cook's Garden" catalog, Vol.
9, No.
Spring 1992.
Typed for you by Cathy Harned.
Celery Salads are easy make aheads  Whether fixing family meals or planning a party menu, consider these easy to prepare celery salads.
Crisp, colorful and quick, these salads can be made ahead, and to save time, start with fresh cut celery available at produce departments.
Celery Salad a la Greece tastes best when it's made several hours or a day before.
To tenderize the vegetables, first simmer in a seasoned mixture of lemon juice, olive oil and tarragon.
Reduce the liquid.
Refrigerate and use as a flavorful vegetable marinade.
Take the sa lad from the refrigerator, stir and serve.
Or try a crunchy celery, carrot and water chestnut salad.
Julienne or slice celery and carrots before lightly cooking.
Toss with sliced water chestnuts and a fragrant dressing of olive oil and cider vinegar blended with Dijon mustard.
Serve immediately or marinate.
In a medium saucepan, combine water, lemon juice, oil, garlic, salt and tarragon; bring to a boil.
Add celery, carrots, red pepper and onion; bring to a boil; reduce heat and simmer, uncovered, until vegetables are crisp tender, 1012 minutes.
Remove from heat; using a slotted spoon, transfer the vegetables to a serving bowl.
Place the saucepan over high heat; boil the liquid until it is reduced to l/2 cup; pour liquid over vegetables; cover and refrigerate 4 hours or overnight before serving.
Makes 4 portio ns, about 3 l/2 cups  From the files of Al Rice, North Pole Alaska.
Feb 1994  
In a small bowl using whisk, beat oil, vinegar, mustard, salt and sugar.
In a large bowl combine celery, carrots and water chestnuts; add oil mixture; toss to coat.
Serve immediately or cover and refrigerate overnight before serving.
Makes 4 portions, 31/2 cups.
From the files of Al Rice, North Pole Alaska.
Feb 1994  }
O/OOOO
Prepare Plum Sauce.
Soak mushrooms in hot water 20 minutes, then discard stems and mince caps.
Combine mushrooms, beef, shrimp, water chestnuts, scallions, soy sauce, dry sherry salt, sugar, sesame seed oil and dissolved cornstarch in mixing bowl and mix well.
Cover wonton wrappers with damp cloth to keep moist.
place 1 tsp.
filling in center of each wrapper.
Fold edges together to form a pouch and seal by giving a slight pinch at top.
Heat 4" oil to 375F in wok or deep-fryer.
Deep fry meat savories over high heat until golden brown.
Drain.
Serve with hot Plum Sauce.
Temperature(s): HOT Effort: AVERAGE Time: 01:00 Source: ANNA KAO'S Comments:  PITTSBURGH ASPINWALL  
"O/FN
CRUST:  Mix all ingredients in a medium bowl; press firmly into the bottom of a 9 inch pie plate.
Make for 15 minutes at 350
F; cool completely and refrigerate until ready to fill.
FILLING:  Spread ice cream over crust and freeze until ice cream is firm.
Blend the pumpkin, sugar, spices and salt in a large bowl.
In another bowl, beat the cream and vanilla until soft peaks form.
Fold the whipped cream into the pumpkin mixture.
Spread on top of the ice cream and crust, forming peaks.
Place pecans on top.
Freeze until set.
Soften in refrigerator slightly before serving.
.."nllh
(....
The Vietnamese use a small indoor earthen stove fueled with coal set on the table to simmer, boil and barbecue.
I have broiled this dish in an oven, with excellent results.
Sugar cane makes this recipe visually exciting and exotic.
Its sweetness subtly melts into the shrimp paste.
Sugar cane comes fresh and canned in better Asian markets; the former is scarce and very expensive.
Check with the grocery clerk to make certain that you are buying the 6- to 7-inch long stalks, not the cubes.
The recipe serves well as a buffet appetizer or as a first course for a dinner party.
Shell and devein the shrimp.
Toss with salt; let sit for 10 minutes.
Rinse with cold water; drain thoroughly.
Blot dry.
In a food processor, finely mince the garlic and shallots.
Add sugar, pepper, toasted rice powder, fish sauce, and shrimp; process into a smooth paste.
With the machine running, pour the ice water through the feed tube; process until the shrimp is light and fluffy.
Cover and refrigerate.
Pour vegetable oil into a small bowl.
Place a wire cooling rack on a baking sheet; brush with oil.
Cut the sugar cane lengthwise into quarters to make 12 long strips.
Dip your fingers into the oil, then take about 2 tablespoons shrimp paste and evenly mold a 1-inch cylinder around a sugar cane strip, leaving 1 inch free at both ends.
Arrange the rolls on the rack diagonally, and keep them from touching each other.
Arrange the cucumber, mint and coriander leaves, and lettuce on a platter; set aside.
Broil the shrimp rolls about 6 inches from the heat, turning once, until the edges are bright orange and the filling feels firm to the touch, 2 to 3 minutes per side.
To serve, take a rice paper sheet and set it on a plate.
Dip a pastry brush into a bowl of water.
Brush the entire rice paper generously with water.
Let it sit until the paper is pliable and somewhat flimsy.
Put a lettuce leaf on one end of the paper.
Place a cucumber sliver, mint and coriander leaves on top of the lettuce.
Take a hot stick of sugar cane, break off the shrimp and place it on top of the vegetables.
Begin rolling up the paper to enclose the filling; form it into the shape of a cylinder.
Drip into the nuoc Cham Dipping Sauce,.
and take a bite, then chew on the sugar cane for the sweetness (do not swallow the sugar cane).
NUOC CHAM DIPPING SAUCE: Grind the garlic, chiles and sugar into a paste in a mortar, blender or mini-food processor.
Stir in fish sauce, lime and water.
Strain into a dipping bowl.
NOTE:  If sugar cane is not available, use a skewer or inexpensive bamboo chopsticks.
Soak them in water overnight before wrapping with shrimp paste.
Makes 12 rolls or serves 6.
Posted by Stephen Ceideberg; December 13 1991.
}}x}x
Put the hambone in a soup pan.
Add water to cover.
Bring to a boil.
Reduce heat.
Simmer for 1 hour or longer.
Add the okra, tomatoes and green pepper.
Melt the butter in a small pan.
Saute the onion until golden.
Add to the soup.
Simmer until the soup is thick (about 2 hours).
Remove the hambone.
Shred the meat into the soup.
Serve over rice in soup bowls.
Place the cream cheese in a food processor with the chopped sage leaves.
Blend.
Line a 2-cup mold with a double thickness of cheesecloth.
Arrange the whole sage leaves in a decorative pattern on the bottom of the mold.
Add half the cream cheese mixture, then add shredded cheddar, smoothing out the layer and pressing it slightly.
Add the walnuts, again pressing gently.
Smooth the remaining cream cheese mixture over the walnuts.
Fold the ends of the cheesecloth over the top of the torta mixture and press lightly.
Refrigerate the mold overnight.
To unmold, fold back the top of the cheesecloth.
Invert a serving plate on top of the mold and flip them over together.
Lift off the mold and carefully remove the cheesecloth.
Garnish the torta with walnut halves.
* Source: The Herb Companion - June/July 1993 * Typed for you by Karen Mintzias  
Drain cherries,s reserving 1/3 c syrup, and cut cherries in pieces (about 1/2 c).
Mix flour, baking powder and salt.
Beat eggs and sugar together until thick and piled softly.
Alternately add dry ingredients an the 1/3 c cherry syrup to egg mixture, mixing until well-blended after each addition.
Mix in cherries and pecans.
Turn into well greased and floured cooker bake pan or 2 lb.
coffee can.
Cover bake pan with lid or i using coffee can, cover with 6 layers paper towels.
Set in crock pot.
Cover and cook on high 2 - 3 hours.
Remove bake pan and cool 10 minutes before removing from pan.
From "Culinary Arts Institute Crockery Cooking"  
Pastry:  Combine flour and salt in large bowl.
With a pastry blender or 2 knives cut in butter until mixture resembles coarse meal.
Gradually sprinkle with ice water, tossing with a fork until all is moistened.
Gather dough into a ball.
Divide dough in half.
Form each ball into a square.
Wrap and refrigerate 30 minutes.
Assemble:  Preheat oven to 425 degrees F.
Cut each dough square in quarters.
On lightly floured surface, roll out each pastry piece to a 5-inch circle.
Press pastry rounds into 4-inch tartlet pans.
Trim edge.
Set pans on baking sheet.
Spoon chopped apples evenly in pastry shells.
Sprinkle each with 1 ts sugar.
Bake at 425 degrees F for 20 minutes until pastry is lightly browned and apple is tender.
Remove from oven.
Sprinkle each tartlet with 2 ts cheese.
Bake at 425 degrees F for 5 minutes until cheese is golden brown.
Serve hot or cold.
Source:  Victoria Magazine, March 1995, from article on Common Ground heritage apples orchard in Lustleigh England.
MM formatted by Char Submitted By FEMINA@DELPHI.
COM On 22 MAR 1995 190049    ~0600  
Cook bacon until crisp, remove from pan and reserve.
In about 3/4 tsp) (2 oz.
) of the bacon drippings, saute bell pepper, onion and celery.
Make a roux by mixing flour and butter over a warm burner of the stove.
When it starts to brown, add milk slowly, mixing all the while.
Add the mixture of sauted vegetables, bacon, pimiento, bouillon, and garlic powder.
Heat over medium heat.
(High will scorch milk).
When the milk mixture reaches a medium temperature, add the cheeses and stir until cheeses liquefy.
Add beer to the soup.
Reduce heat to simmer and simmer uncovered for 20 minutes.
Just before removing soup from stove, mix in parsley for color.
Add salt and pepper to taste.
Freezes well.
Makes 1 gallon or 10 servings.
Source:  Kelly's Restaurant, in The Orlando Sentinel, 10/24/91  Posted by Cindy Tarsi.
Courtesy of Fred Peters.
Blend sausage meat and onion (in blender if you wish).
Add remaining ingredients and mix well.
(important to have onion finely ground).
Drop from teaspoon onto greased cookie sheet  Bake at 425 (four twenty-five) degrees Fahreneheit 10 ~15 minutes until browned.
This is a QUICK and DELICIOUS snack especially helpful for this time of year.
This is my firts time on this echo.
Merry Christmas to all.
In 2- to 3-quart saucepan over medium heat, melt butter.
Add onion; saute 5 minutes.
Add potatoes, water and bouillon cubes.
Bring to boil, reduce heat, cover and cook until potatoes are just tender, about 15 minutes.
Remove 1 cup of the potato cubes with slotted spoon; set aside.
Pour contents of saucepan into container of electric blender.
Holding lid down tightly, blend until smooth; return to saucepan.
Mix in reserved potatoes and the broccoli.
Over medium-low heat gradually add cheese, stirring until heated through and cheese is completely melted.
Season with salt and pepper.
Menu:  Bread Sticks, Carrot-Raisin Salad, Gingerbread with Applesauce  Nutritional Information Per Serving:  360 calories; 18 g fat; 60 mg cholesterol; 640 mg sodium; 33 g carbohydrate; 7 g fiber; 18 g protein.
Source: The Potato Board <recipes@potatoes.
com>  
Place cheeses in 1 1/2-quart bowl; let stand at room temperature until softened.
Beat in onion and Worcestershire sauce on low speed.
Beat on medium speed, scraping bowl frequently, until fluffy.
Cover and refrigerate at least 8 hours.
Shape mixture into 1 large ball.
Roll in parsley; place on serving plate.
Cover and refrigerate until firm, about 2 hours.
About 12 servings; 205 calories per serving.
Source: Betty Crocker's Cookbook, 6th Edition  
*    20 Graham crackers, crushed, should give you this amount of crumbs.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++ +++  CRUST:  Combine the cracker crumbs, the brown sugar and butter in a small bowl, blending well.
Press into the bottom and up the sides of a 9-inch pie plate.
FILLING:  Beat the two packages of cream cheese in a bowl using an electric mixer set on medium speed, until smooth.
Gradually add 1/2 cup of sugar and the vanilla, blending well.
Gently fold the stiffly beaten egg whites into the cream cheese mixture.
Pour into the brown sugar pie crust.
Bake at 325 degrees F.
for 25 minutes or until the filling is set.
Cool on a wire rack.
Drain the cherries, reserving 1/2 cup of the juice.
Combine the reserved juice with a few drops of red food coloring, 1/4 cup of sugar, and the cornstarch in a 2 quart saucepan.
Cook over medium heat, stirring constantly, until the mixture boils and thickens.
Remove from the heat and cool slightly.
Arrange the cherries over the cheese filling, then spoon the glaze over the cherries.
Cover and chill for at least 1 hour in the refrigerator or until the glaze is set.
Serve cold.
Beat cream cheese and sugar until creamy.
Blend in Cool Whip.
Pour into unbaked pie shell.
Top with cherry filling.
Chill for at least 3 hours before serving.
From: Syd's Cookbook.
Mix crumbs, 1/4 cup of the sugar and butter.
Press into 13 x 9 inch baking pan.
Bake at 325F for 10 minutes.
Mix cream cheese, remaining 3/4 cup sugar and vanilla with electric mixer on medium speed until well blended.
Add eggs; mix just until blended.
Pour over crust.
Bake at 325F for 35 minutes or until centre is almost set.
Cool.
Refrigerate 3 hours or overnight.
Top with pie filling.
Cut into squares.
Garnish, if desired.
Makes 18 servings.
Prep time: 20 minutes plus refrigerating.
Baking time: 35 minutes.
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Pie: Drain cherries well, reserving 1 cup liquid.
Set cherries aside and combine 1 cup liquid and cornstarch.
Cook and stir over moderate heat until thickened and transparent and the starchy taste is gone.
Remove from heat and add sugar substitute, almond flavoring and cherries.
Taste and add more sweetner, if desired.
Cool to room temperature.
Spread filling evenly in crust.
Let set at least 15 minutes.
Topping: Combine dry milk and water and refrigerate for 30 minutes.
Beat at high speed for 4 minutes.
Add lemon juice to whipped milk and beat at high speed for 4 minutes.
Stir in the sugar and sugar substitute while it is being beaten.
Add vanilla to whipped topping and refrigerate until use.
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*Grand Marnier, Triple Sec, etc.
Chop each chestnut in half with a cleaver or heavy knife (lay them flat side down on a cutting board for easy chopping.
) Place the nuts in a saucepan, add water to cover by 1", and bring them to a boil over high heat.
Boil the nuts, uncovered, 3 minutes, then drain them.
Pry or pop the halves out of the shells.
The skin will usually remain in the shell; scrape off any bits that adhere to the nuts.
Halve each piece.
Return nuts to the rinsed-out saucepan; add the skin of one tangerine and enough cold water to cover the nuts.
Bring the liquid to a boil, lower heat, and simmer the nuts gently, partly covered, until they are translucent, about 1 hour.
If necessary, add more boiling water to keep the nuts covered.
Using a slotted spoon, lift the nuts from the cooking liquid, leaving any scum behind.
Discard the liquid and peel.
Combine the sugar, water and remaining tangerine peel in the rinsed-out saucepan; bring the mixture to a boil.
Simmer the syrup 10 minutes, then add the chestnuts.
Bring the syrup to a boil again, then lower heat and simmer the chestnuts, covered, for 15 minutes.
Remove the pieces of zest; return the sauce to boiling and simmer it for 3 minutes.
Ladle the nuts and syrup into a sterilized storage jar and add orange liqueur.
Cover the jar, shaking it to mix everything, then cool and refrigerate.
The flavor improves for several weeks.
Stores for up to a year in the refrigerator.
The author suggests spooning this sauce into stemmed glasses and topping it with lightly whipped cream, or serving it as an ice cream topping.
Yield: About 2 1/2 cups.
From _Fancy Pantry_ by Helen Witty.
New York: Workman Publishing Company, Inc.
, 1986.
ISBN 0-89480-037-X.
Typed for you by Cathy Harned.
Bring water to a vigorous boil in a medium saucepan over high heat.
Stir in barley; return to a boil.
Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally.
Drain if necessary; cool.
Toss barley with remaining ingredients excpt lettuce.
Serve on lettuce leaves.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; Low-sodium diets;  This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and Her Meal-Master  
This GIF file was assembled with GIF Construction Set from:
Alchemy Mindworks Inc.
P.O. Box 500
Here's another classic "Tom Yam" type chicken soup.
The "Laos" powder is dried galangal, powdered.
Unlike ginger, dried galangal seems to retain most of it's character.
If you use canned coconut milk, the "Thin" milk is the more watery liquid in the can.
The thick condensed stuff is coconut "cream" (not to be confused with the syrupy sweet coconut cream used for Pina Coladas).
If you shake the can up and combine the two, you have thick coconut milk.
A lovely lemony, creamy soup, Dom Yam Gai calls for chicken pieces cut through the bone with a heavy cleaver, Chinese style.
If you find gnawing on chicken pieces and delicately trying to remove the bone, vainly searching for a place to deposit it, inhibiting your dinner conversation, you may debone the bird and substitute chicken pieces.
In either case, use both dark and light meats for color and nutrition.
[Although if you're talking at the table, ya got no reason to be eating a dish this good!  S.
;-} ]  In a saucepan, bring the "Thin" coconut milk to a boil.
Add the chicken pieces, lemon grass and Laos powder.
Reduce heat and simmer until the chicken is tender, about 15 minutes.
Do not cover as this will tend to curdle coconut milk.
When the chicken is tender, add the green onions, coriander leaves and chillies.
Bring the heat up just below boiling.
Remove the pan from heat, stir in lime juice, fish sauce and serve.
NOTE:  Beef cut into thin strips or firm white fish pieces may be substituted for chicken.
From "The Original Thai Cookbook" by Jennifer Brennan, GD/Perigee, published by Putnam.
1981.
Posted by Stephen Ceideburg; February 6 1991.
bytes=9649-
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This is a very light but satisfying classic soup.
It is often called Stracciatella.
Don't worry ifthe soup has a slightly scrambled egg look, it should do.
Pour most ofthe stock or water into a saucepan, add the chicken stock cube.
Bring the stock or water to the boil.
Beat the eggs, blend with the rest of the cold stock or water, the semolina and cheese.
Pour a little of the boiling liquid over the egg mixture, then return to the saucepan.
Cook over a steady heat for 3 or 4 minutes, do not allow to boil.
Add the parsley and seasoning to taste then serve.
Source: Marguerite Patten's Marvellous Meals, Yours Magazine, UK  
	_	[	0	,	
Heat the butter and oil in a frying pan.
Add the onion and cook for 5 minutes.
Add chicken and cook until browned on all sides.
Set oven 180C/350F (Mark 4).
Using a slotted spoon, transfer the chicken and onions to a 11l (2Pt) pie dish and arrange the ham and courgettes on top.
Add flour to the pan and cook for a few seconds.
Stir in the parsley and gradually add the milk, stirring until sauce thickens.
Season.
Pour over the chicken mixture, cover with foil and bake for 30 mins until chicken is cooked.
Leave to cool.
Raise oven temperature to 400F,200C (Mark 6).
Roll out the pastry to about cm (2in) larger than the pie dish.
Beat together cream and eggs and stir into chicken mixture.
Cut a strip of pastry, moisten, and fit around edge of pie dish.
Cover with remaining pastry and score across top to decorate.
Brush with beaten egg and bake for 20 or 30 minutes.
Stand for 10 minutes before serving.
Place chicken courgettes, mushrooms ham onions and stock in a pan.
Bring to the boil.
Reduce heat and simmer uncovered for 5 minutes.
Blend soy sauce with the corn flour and add to the pan stirring constantly until the soup thickens.
Serve immediately.
*Jointed, chopped and boned.
Make the pastry and leave it in a cold place to rest.
Meanwhile prepare the pie.
IN a deep 1 - 1 1/2 quart dish, place layers of the chicken, the ham, leeks and onion or shallot, adding the mace, nutmeg and seasoning, then repeating the layers until the dish is full.
Add the stock, then dampen the edges of the dish before rolling out the pastry to the required size.
Place the pastry over the pie and press the edges down well.
Crimp them with a fork.
Make a small hole in the center.
Roll out the scraps of pastry and form a leaf or rosette for the top.
Place this very lightly over the small hole.
Brush the pastry with milk, and bake at moderate heat, 350F, for 25-30 minutes.
Cover the pastry with damp greaseproof paper when partially cooked if the top seems to be getting too brown.
Gently heat the cream.
When pie is cooked, remove from oven.
Carefully lift off the rosette and pour the cream in through the hole.
Put back the rosette and serve.
(This pie forms a delicious soft jelly when cold.
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*   Finely chop the scallions or green onions including a few green tops.
**  Oranges should be pared and sectioned, or can be unpared, cut into wedges.
*** Avocados should be pared and cut into wedges.
~------------------------------------------------------ ~------------- ~-- Sprinkle the scallions with the lime juice and 1/4 t salt; cover and refrigerate.
Mix the remaining ingredients except the lettuce, oranges and avocados and refrigerate at least 1 hour.
Spoon chicken mixture onto lettuce.
Garnish with oranges and avocados; sprinkle with scallions.
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Heat consomme in a large pan.
Put chicken and cornflour in a polythene bag and shake until chicken is coated.
Add chicken to soup and simmer for 10 minutes until tender.
Stir in prawns, garlic, soy sauce and plenty of pepper.
Just before serving, pour in the beaten egg in a stream, stirring constantly, so egg sets in ribbons  Source: Glenys Grimshaw via Chat Magazine  pe.com/assist/isp_select/images/PBI_icon
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4http
Combine chicken, tomatoes, cucumber, zucchini, onion, garlic, olives and cheese in a large bowl.
Add dressing and toss well.
Serve on lettuce leaves.
Put aubergine slices in a colander and sprinkle with salt.
Leave to drain for 30 minutes, then rinse and dry.
Mix together the garlic, lemon rind and juice, mint, olive oil and seasoning.
Slash chicken breasts at intervals.
Spoon over half the dressing.
Combine aubergines and other vegetables and toss in remaining dressing.
Leave to marinate for 30 minutes.
Cook chicken and vegetables under a moderate grill, turning occasionally, until brown and cooked through.
Brush bread with a little oil and grill.
Drizzle oil over chicken and vegetables, garnish and serve with bread.
Source: CHAT Magazine  
Cwww2.yahoo.com
images.yahoo.com
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Toss salad greens, chicken, berries and leek.
Sprinkle with almonds.
Serve with Fruity Yogurt Dressing and pepper.
Almonds To toast almonds, heat oven to 350!.
Bake in ungreased pan about 10 minutes, stirring occasionally, until golden brown.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
Directions; Add all vegetables, along with broth, seasoning,(except paprika) and juices to 4 quart dutch oven.
Bring mixture to boil, then cover and simmer at least 30 minutes.
In non stick skillet, brown chicken over medium heat, covering each side with paprika, continue to brown and turn until chicken is no longer pink, and done through.
About 10 minutes.
Deglaze saute pan with 1/4 cup white wine.
Cut chicken into cubes, add to cabbage broth, along with juices from saute pan.
Cover dutch oven, and continue to simmer 45 minutes.
Submitted by Marina Cheesman Source kitchen of marina  
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Cook pasta according to package directions.
In medium bowl, combine yogurt, wheat germ, vinegar, mustard and pepper; mix well.
Add pasta and remaining ingredients: toss to coat.
Serve immediately or chill before serving.
Sprinkle with additional wheat germ before serving.
1/4 salad: Cal: 260; Cho: 35mg; Car: 34g, Pro: 22g; Food Exchange per serving: 1 LEAN-MEAT EXCHANGE; + 1 VEGETABLE EXCHANGE; + 1 STARCH EXCHANGE  Source:Kretshmer Wheat Germ Submitted By NANCY O'BRION  Shared on rec.
food.
recipes by Judi M.
Phelps.
Internet: jphelps@shell.
portal.
com Submitted By JUDI MAE PHELPS <JPHELPS@SHELL.
PORTAL.
COM>  On   FRI, 23 JUN 1995 143559 GMT  yum.com/nodownload.htm
atch Save Feature Suspended!
Serves 1
In a large mixing bowl, combine flour and salt.
Using a pastry blender, cut in butter and shortening until mixture resembles coarse meal (work quickly so the butter does not soften).
Sprinkle with ice water; rapidly blend together with a fork.
Gather the dough into a ball, then flatten into a circle.
Wrap in foil; chill at least 3 hours or overnight.
For filling, place chicken, water, bay leaf and garlic in a Dutch oven.
Bring to a boil; reduce heat and cook for 30-40 minutes or until chicken is tender.
Rem ove and debone chicken; set aside.
Skim fat from the stock.
Add beans, carrots, potatoes and basil; cover and simmer 12-15 minutes or until the vegetables are tender.
Add mushrooms, peas and tomatoes; cover and simmer for 3-5 minutes.
Drain vegetables and reserve stock; set aside.
Melt butter in another large kettle.
Whisk in flour and cook until bubbly; stir in 1-1/2 cups of reserved stock.
Discard remaining stock.
In a small bowl, stir together cream and egg yolks.
Whisk into the sauce; remove from heat.
Season with salt and pepper.
Gently fold in reserved chicken and vegetables.
To assemble flowerpots, brush the outside of pots with vegetable oil.
Line each pot with a 15-in.
x 12-in.
piece of foil; pressing the foil gently down into the pot and being careful not to tear it.
Fill each pot with about 1-1/2 cups of filling; leaving about 1/2-in.
headroom; set aside.
Roll pastry to 1/8-in.
thickness; cut six 6-in.
circles.
Place one circle on each flowerpot, turndown the edges and flute the ends.
Cut three sma ll steam holes in the center of each pastry.
In a small bowl, lightly beat glaze ingredients; brush on top of each crust.
Place flowerpots on a baking sheet.
Bake at 425! for 30-35 minutes or until the crust is browned and the filling's hot and bubbly.
Place one stick with a seed packet in each pot before serving.
Yield: 6 servings.
Prepare Pesto.
Cook rigatoni as directed on package; drain.
Cook zucchini, onion and carrot in oil in 10-inch skillet over medium heat 3 to 4 minutes, stirring frequently, until zucchini is crisp-tender.
Stir in chicken.
Heat about 3 minutes or just until chicken is hot.
Stir in rigatoni and pesto.
Toss until well coated.
Heat until hot.
6 servings.
directions for pesto: Place all ingredients in blender in order listed.
Cover and blend on medium speed about 2 minutes, stopping blender occasionally to scrape sides, until almost smooth.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
: Done
TO PREPARE THE DRESSING: Combine mustard and the egg in a large mixing bowl, mix well and set aside.
Place the cream and dried tarragon leaves in a small saucepan and bring to a boil over medium heat on the stove.
Remove from heat and whisk hot cream into the mustard-yolk mixture.
If using fresh tarragon, add it now.
Slowly whisk in 3 tablespoons olive oil.
Set the dressing aside.
TO PREPARE THE POTATO SALAD: Cut unpeeled potatoes into 1-inch pieces.
Place in a pot, cover with water and place over high heat on the stove and cook until potatoes are soft.
Drain potatoes, place in a mixing bowl, pour over the vinegar, cover and let sit for 5 minutes.
TO PREPARE THE CHICKEN: Heat 2 tablespoons oil in a medium skillet over medium heat, add the chicken, cover and cook, 5 minutes for cooked chicken.
Scrape the chicken into the bowl with the dressing, add the potatoes and mix well.
To serve, add spinach to the bowl, mix well and mound on plates.
This is a favorite at Trumps restaurant in Los Angeles.
With protein, starch and vegetable, it's a full meal.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  
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*** RECIPE ENDS ********
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Toss chicken with lemon juice in large bowl.
Cover and refrigerate 1 hour.
Combine next 4 ingredients in small bowl.
Add remaining ingredients to chicken and toss lightly.
Blend in mayonnaise mixture.
This recipe comes from "COOKING WITH BON APPETIT SOUPS AND SALADS".
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Combine chicken, pecans, celery, coconut and grapes.
Mix together the sour cream, mustard, salt, mayonnaise, and lemon juice to make dressing.
Serve on lettuce or halved avacado.
Surround with pineapple or other fruit.
Garnish with olives or cherries.
(From "Yesterday, Today and Tomorrow," a cookbook to benefit the Baddour Memorial Center in Senatobia, MS) (MM'd by Nancy Hagfors - N.
HAGFORS/GEnie), posted by DonW1948@aol.
com Submitted By SALLI SCHWARTZ <102003.
3307@COMPUSERVE.
COM> (HONN) On 19 JUN 1995 090333 -0500  
UNI3200.DLL
Prepare Honey Dressing.
Toss with chicken, grapes, onions, bell pepper and the water chestnuts.
Cover and refrigerate about 2 hours or until chilled.
Toss chicken mixture with orange sections and lettuce.
Spoon onto salad greens if desired.
Sprinkle with almonds.
6    servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
umyum.co
Adapted from "The 5 in 10 Cookbook" by Paula Hamilton.
Hearst, $15.
Thinly slice the celery and combine it in a bowl with the chicken.
Blend together the mayonnaise, sour cream and rosemary.
Pour the dressing over the chicken and celery, stirring until the ingredients are thoroughly mixed.
Serve immediately or refrigerate for up to 24 hours.
Nutritional analysis per serving: 242 calories; 7.
5 grams fat (2.
2 grams saturated fat; 29% or calories come from fat); 95.
7 milligrams cholesterol; 301 milligrams sodium.
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The day before, either prepare the chicken broth using a standard recipe or use canned chicken broth for convenience.
Slowly simmer the chicken broth until the meat is cooked through.
Place the chicken out overnight to dry.
The next day, deep fry it in peanut oil and then separate the meat from the bones.
With your hands, tear the meat into long narrow strips.
Cut the green onions, carrots, ginger, and pickles into long strips.
Combine the green onions, lettuce, carrots, scallions, red ginger, pickles, peanuts, coconut, and sesame seed.
Mix well.
Add the chicken.
Starting with the sugar, mix the rest of the ingredients with the exception of the parsley and won ton until thoroughly combined.
Just before serving, add the parsley and won ton pastry and toss lightly.
Temperature(s): COLD Effort: AVERAGE Time: 01:00 Source: IMPERIAL PALACE Comments: CHINATOWN, SAN FRANCISCO.
Comments: WINE: GRGICH HILLS CHARDON.
*HOW TO ROAST CUMIN SEEDS: Take a small sauce pan or frying pan and heat it until moderately hot.
Put in the cumin seeds and shake pan back and forth or stir until seeds turn from dark green to brown.
This happens very quickly.
Remove seeds immediately.
When cool, grind to a powder.
If this seems like a big hassle, just use powdered cumin.
Flavor of dish will be only slightly different from original.
**ABOUT GHEE: Ghee is clarified butter.
I usually use a mixture of half margarine and salad oil.
DIRECTIONS: 1.
Remove skin from chicken legs.
Prick the chicken all over with fork or thin skewer.
Make diagonal slashes, 1/2- inch deep, 1 inch apart on the meat.
Mix food colors together, and using a pastry brush, paint chicken.
Coloring will stain fingers, so be careful.
Put the meat in a large bowl.
Add meat tenderizer and lemon juice to the chicken, and rub them into the slashes and all over for 2 minutes.
Cover and marinate for 1/2 hour.
Put all the ingredients of the marinade into the container of an electric blender or good processor, and blend until reduced to a smooth sauce.
(Alternatively, garlic and ginger may be crushed to paste and blended with the remaining ingredients.
)  4.
Pour this marinade over the chicken pieces and mix, turning and tossing, to coat all the pieces well.
Cover and marinate for 4 hours at room temperature, or refrigerate overnight, turning several times.
(I refrigerated chicken) Chicken should not remain in the marinade for more than 2 days, because the marinade contains a meat tenderizer which, with prolonged marinating, alters the texture of the chicken meat to very soft and doughy.
SOURCE: "Classic Indian Cooking" by Julie Sahni.
Format in Meal-Master by Karen Adler, SPXB77A@prodigy.
rce:http://www.yumyum.com/cgi-local/frm2html.p?fsfile=../archive2/ap
For roux, in a heavy 2-quart saucepan stir together flour and oiltill smooth.
Cook over medium-high heat 5 minutes, stirringconstantly.
Reduce heat to medium.
Cook and stir constantlyabout 15 minutes more or till a dark, reddish brown roux forms.
Cool.
In a  crockery cooker place water.
Stir in roux.
Add sausage, chicken, okra, onion, green pepper, celery, garlic, salt, pepper, and red pepper.
Cover; cook on low-heat setting for 10-12 hours or on high-heat setting for 4 1/2 to 5 hours.
Skim off fat.
Serve over rice.
Makes 6 servings.
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Heat wok briefly.
Add oil, coat sides of wok, then add garlic curry paste, and chili paste and cook until garlic starts to brown Add chicken and raise heat, and cook until chicken is done.
Add the fish sauce and onion, and stir to blend.
Remove from heat, and add cashews.
Many macaroni shapes are now available.
Choose from spiral, bow-tie, elbow.
ring or shell macaroni.
Cook macaroni as directed on package; drain.
Rinse with cold water; drain.
Mix mayonnaise, onion, salt and pepper.
Toss with macaroni, chicken and cucumber Cover and refrigerate about 2 hours or until chilled.
4    servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  
http://www.netscape.com/assist/isp_select/images/ATI_icon.gif
M0Q09L55.GIF
3 cups cut-up cooked chicken 1/4 teaspoon salt 1/4 Cup sesame seed, toasted 1 medium head iceberg lettuce, torn into bite-size pieces 3 green onions (with tops), cut into 1 1/2 inch strips 2 medium tomatoes, cut into thin wedges Oil and vinegar Dressing  Mix all ingredients except Oil and Vinegar Dressing; toss with dressing.
6    servings.
From the files of Al Rice, North Pole Alaska.
Feb 1994  w.yumyum.com
ed. Wait
Prepare Piquant Dressing; pour over chicken.
Cover and refrigerate at least 15 minutes.
Toss chicken, spinach, broccoli and water chestnuts.
Sprinkle with bacon.
Serve with cheese.
6    servings.
* Piquant Dressing Shake all ingredients in tightly covered container.
Nutrition Information Per Serving  1 serving               Percent of U.
RDA  Calories        175     Protein 24% Protein 9 17 Vitamin A 46% Carbohydrate, 9 11      Vitamin C 66% Fat, 9 7 Thiamin 8% Cholesterol, mg 40 Riboflavin      16% Sodium, mg 440 Niacin 20% Potassium, mg 480 Calcium 8% Iron 12%  From the files of Al Rice, North Pole Alaska.
Feb 1994  
Rince chickpeas, drain and place in a bowl.
Add Celery and green onions.
Combine garlic, pepper flakes and dressing.
Pour over chickpeas mixture and toss.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 LOW-FAT MEAT EXCHANGE; CAL: 129; CHO: 0mg; CAR: 2g; PRO: 7g; SOD: 320mg; FAT: 3g;  Source: Light & Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
            
HEAT THE OIL IN A STOCK POT over low heat, add the onions and cook slowly, stirring, about 7 minutes.
Add the beets and continue to cook slowly, covered, until most of their water has been released and they have fallen apart, about 35 minutes.
Stir often to avoid sticking and burning.
Add the stock and salt, cover and bring to a boil.
Reduce the heat and simmer, covered, for 15 minutes.
When the soup is finished cooking, strain and reserve the liquid.
Transfer the beets to a blender or food processor and add the watermelon.
Puree until very smooth.
Return the puree to the pot and add the reserved liquid.
Chill the soup well, about 4 hours before serving.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  
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HEAT THE OIL IN A STOCK POT over low heat, add the onions and slowly cook, stirring, for about 7 minutes.
Do not let them color.
Add the carrots and continue cooking, stirring, until most of their water has been released and they fall apart, about 35 minutes.
Add the stock, cover, bring to a boil, reduce the heat and simmer about 15 minutes.
Add the cantaloupe, salt, coriander and cumin and cook 2 minutes.
Strain and reserve the liquid.
Transfer the carrots, onions and cantaloupe to a blender or food processor and puree until very smooth.
Return the puree to the pot and add the reserved liquid.
Chill in refrigerator for 2-to-3 hours.
Combine the milk and the yogurt in a small bowl until smooth.
Reserve until serving.
Pour the soup into chilled soup bowls just before serving.
Decorate the surface by spooning 3 simple lines of yogurt mixture across the surface of each bowl of soup.
Using the handle end of the spoon, lightly drag across the 3 stripes at a 90-degree angle to make a "feathered" decoration.
MICHAEL ROBERTS - PRODIGY GUEST CHEFS COOKBOOK  %U
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Stir the melted butter into the crushed biscuits, mixing well.
Press into a 20.
5 cm (8 inch) spring-clip tin.
Chill.
Beat together the cheese and sugar until smooth.
Stir in most of the cream, reserving a little for decoration.
dissolve the gelatine by sprinkling over the orange juice in a small bowl and standing over a pan of hot water.
Fold into the cheese mixture.
Beat in the melted chocolate and pour over the biscuit base.
Chill until set.
Remove cheesecake from tin and place on a serving dish.
Pipe or spoon reserved cream on top and decorate with mandarin orange segments.
drizzle with a little melted chocolate.
Source: Woman's Realm   %
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Sprinkle chocolate wafers in bottom of a 7 inch springform pan.
In a food processor put cream cheese and the next seven ingredients.
Process until smooth.
Add the egg and process just until well blended.
Fold in chocolate morsels.
Slowly pour mixture over the crumbs in the pan.
Bake at 300F for 65-75 min.
or until cheesecake is set.
Let cool in pan on wire rack.
Cover and chill at least 8 hours.
Remove sides of springform pan and transfer to a serving plate and garnish with chocolate curls.
Source: Brigitte Sealing, Cyberealm BBS Watertown NY Typed for you by: Brigitte Sealing, Cyberealm BBS Watertown NY 315-786-1120  
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ww.yumyum.cox
Sprinkle 1/4 cup crumbs on bottom of a 9-inch springform pan coated with cooking spray.
Set remaining 1/4 cup crumbs aside.
Position knife blade in food processor bowl; add cream cheese and next 5 ingredients.
Process until smooth.
Add egg substitute, and process just until blended.
Pour mixture into pan.
Bake at 300 degrees for 45 to 50 minutes, or until center is almost set.
Sprinkle with 1/4 cup remaining crumbs.
Let cool completely on a wire rack.
Cover and refrigerate 8 hours.
Top each slice with a small amount of reduced calorie whipped cream and sprinkle with sliced almonds.
Yield 16 servings.
226-calories (8% from fat per slice) 10.
7gm protein, 2.
1gm fat, (0.
4gm sat fat), 37.
8gm carbo, 0.
4gm fiber, 10mg cholesterol, 378mg sodium, and 211mg calcium.
Taken from the April Edition of Southern Living LF recipes, posted by DonW1948@aol.
com Submitted By DONW1948@AOL.
COM On   SUN, 18 JUN 1995 022214 GMT  GIF
image/gif
Pour 1/4 cup skim milk into a blender container; sprinkle gelatin over milk; allow to soften for 5 minutes.
Heat 2/3 cup skim milk to boiling point.
Pour into blender bowl and blend until gelatin dissolves.
Add egg yolks, 4 tb sugar, cocoa and vanilla.
Blend at medium speed until well mixed.
Add cottage cheese and blend until smooth.
Refrigerate until thick.
Beat egg whites; add remaining sugar and fold into chocolate mixture.
Mix crumbs and cinnamon.
Place in an 8" pie pan.
Carefully pour in chocolate mixture and refrigerate.
Only 105 calories per serving.
Preheat oven to 350'F.
Combine crumbs, sugar, cocoa and margarine; press firmly on bottom and up side to rim of 9" pie plate.
In mixer bowl, beat cheese until fluffy.
Gradually beat in sweetened condensed milk then melted chocolate chips.
Add eggs and vanilla; mix well.
Pour into prepared crust.
Bake 30-35 minutes or until center is set.
Cool.
Chill thoroughly.
Garnish as desired.
Refrigerate leftovers.
To make crust, crush wafers.
Add melted butter to make crumbly dough.
Press into bottom of 9-inch springform pan.
Set aside.
To make filling, melt butter in top of double boiler over hot water.
Add chocolates and heat until melted, stirring until smooth.
Beat cheese until creamy.
Add vanilla and whipping cream.
Stir in chocolate mixture.
Beat eggs with sugar and slowly beat into chocolate mixture.
Turn into crust and bake at 350F 40 to 45 minutes, or until cake puffs slightly in center.
Cool, then chill thoroughly before unmolding.
Serve with whipped cream, if desired.
In large bowl, combine chocolate wafer crumbs and butter.
Pat fimly into 9-inch springform pan, covering bottom and 2 1/2 inches up sides.
Chill.
Preheat oven to 325 degrees F.
Combine over hot (not boiling) water, chocolate chips and heavy cream.
Stir until morsels are melted and mixture is smooth.
Set aside.
In large bowl, combine cream cheese and sugar, beating untl creamy.
Add eggs, one at a time, beating well after each addition.
Add chocolate mixture, cherry liqueur, and vanilla, mix until blended.
Pour into prepared crust.
 Bake at 325 degrees F.
for 60 minutes.
Turn oven off.
Let stand in oven with door ajar 1 hour.
Remove, cool completely.
Chill 24 hours.
 Spread cherry pie filling over top of cheesecake leaving 1-inch from the edge.
Decorate edge with whipped cream, if desired.
* chilled and cut in small cubes  To make crust: Preheat the oven to 350 degrees.
Mix flour and sugar, and cut in the butter until the mixture resembles coarse crumbs.
Add the nuts and chocolate.
In a separate bowl, mix the egg yolk and cream.
Add to the crumb mixture and stir until moistened.
Oil a 10-inch springform pan.
Pat the mixture into the bottom of the pan.
Bake for 15 minutes.
Cool.
Reduce oven temperature to 325 degrees.
To make filling: Using an electric mixer, beat the cream cheese and sugar until fluffy.
Add the eggs, one at a time, beating well after each addition.
Beat in the sour cream, flour, vanilla, almond extract and chopped chocolate.
Pour into crust- lined pan and bake for 1 hour or until center moves slightly.
To make topping: Mix sour cream with brown sugar and pour over cheesecake.
Return to oven and bake 15 minutes longer.
Cool completely, then refrigerate overnight.
To make glaze: Heat the whipping cream over medium heat, add the chopped chocolate and stir until smooth.
Cool to room temperature, then drizzle over cheesecake.
From Lakehouse Restaurant, Lake Oswego.
From the Oregonian FOODday, 1/5/93.
Posted by Stephen Ceideburg  
For crust:  Preheat oven to 350 F.
finely grind graham crackers in processor.
Add butter and blend until combined.
Press crust mixture onto bottom.
(not sides of 9 inch-diameter spring form pan.
Bake crust until golden brown.
about 8 minutes.
Transfer crust to rack.
Maintain oven temp.
Filling Using electric mixer, beat cream cheese, sugar in large bowl till smooth.
Beat in flour.
Add eggs 1 at a time, beating just until combined.
Mix in remaining ingredients.
Pour filling into crust.
cake will not fill pan Bake 10 minutes.
Reduce oven temp.
250 F.
Bake cheesecake till set about 40 minutes longer.
Cool cake pan on rack 10 minutes.
Run sharp knife around pan sides to loosen.
Cool.
Chill overnight.
Glaze.
Bring cream to simmer in heavy med.
saucepan Reduce heat to low.
Add chopped chocolate, and stir till melted and smooth.
Cool glaze to lukewarm.
Release sides from cheesecake place on rack over baking sheet.
pour glaze over cheesecake spread with spatula to cover top allow excess to drip on sheet.
Refrigerate to allow glaze to set.
Walt MM  
* This 6 oz of chocolate chips should be melted and cooled slightly.
Combine crumbs and butter; press onto the bottom of a 9" spring- form pan.
Combine 24 oz cream cheese and sugar, mixing on medium speed until well blended.
Blend in sour cream and vanilla.
Pour over crust.
Combine remaining 8 oz cream cheese and melted chocolate; mix well.
Add red raspberry preserves; mix well.
Drop rounded measuring tablespoons full over the plain cheese mixture; do not swirl.
Bake at 325F for 1 hour 25 minutes.
Loosen cake from rim of pan; cool before removing from pan.
Melt chocolate pieces and whipped cream over low heat stirring until smooth.
Spread over cheesecake.
Chill and garnish with additional whipped cream and raspberries.
Preheat oven to 325 degrees 2.
Combine over hot (not boiling) water, chocolate chips and 1/2 cup sugar; heat until chips melt and mixture is smooth.
Remove from heat; set aside.
In small bowl, combine graham-cracker crumbs, 2 tablespoons sugar and melted butter; mix well.
Pat firmly into 9" springform pan, covering bottom and 1//2 inch up sides; set aside.
In large bowl, beat cream cheese until light and creamy.
Gradually beat in 3/4 cup sugar.
Mix sour cream and vanilla extract.
Add egge, one at a time, beating well after each addition.
Divide batter in half.
Stir melted chocolate mixture into first half.
Pour into crumb-lined pan; cover with plain batter.
With knife, swirl plain batter with chocolate batter to marbleize.
Bake for 50 minutes or until only 2-3 inch circle in center will shake.
Cool at room temperatute; refrigerate.
In 9" microwavable quiche dish, round baking dish or deep pie plate, melt butter on high for 1 to 1 1/2 minutes.
Stir in crumbs and 2 Tbsp sugar till evenly coated with butter.
Press onto bottom and sides of pan.
Microwave at High for 2-3 minutes or till firm.
Rotate dish if necessary.
In small dish, melt chocolate at Medium (50%) for 2-3 minutes, stirring to help chocolate melt.
Set aside.
In large bowl, beat cream cheese and sugar till light.
Beat in eggs, one at a time, then add sour cream and vanilla and beat till smooth.
Pour into baked crust.
Drizzle chocolate over mixture in attractive pattern.
Microwave, uncovered at Medium (50%) for 14 to 18 minutes, or till cheesecake is almost set in the centre.
Rotate dish during cooking, if necessary.
Cool on countertop to room temperature, then refrigerate till serving.
Source: _Microwave Cooking with Style_  
Combine graham cracker crumbs and butter, stirring well.
Press mixture evenly onto bottom and 1 inch up sides of a 9-inch springform pan.
Unwrap caramels; combine with milk and heat over low heat until caramels are melted, stirring often.
Pour over graham cracker crust; sprinkle chopped pecans evenly over caramel layer and set aside.
Beat cream cheese at high speed until light and fluffy; gradually add sugar, mixing well.
Add eggs, one at a time, mixing well after each one.
Stir in vanilla and chocolate; beat until blended.
Spoon over pecan layer.
Bake at 350 degrees for 30 minutes.
Remove from oven, and run knife around edge of pan to release sides.
Let cool to room temperature on a wire rack; cover and chill at least 8 hours before serving.
Top with pecan halves and serve.
From "Southern Living - 1991    Annual Recipes"  
Cut oranges in half and remove the pulp as best you can.
Dry the oranges in a 250 degree oven for abut 2 hours on warm.
Allow to cool thoroughly.
Mound brown sugar into the empty half shell.
Use cinnamon sticks for legs along the sides (6 to 8 depending on the size of the orange).
Just push into the sugar.
A whole nutmeg is pushed into the sugar as the head with 2 whole cloves for eyes.
Wrap in tissue paper or colored plastic wrap with instruction to just drop into two quarts of cider and heat through.
My neighbors love these and ask for them year after year.
Sally in W.
MM Format Norma Wrenn npxr56b Submitted By BILLSFAN@IX.
NETCOM.
COM (EDWARD GILBERT) On FRI, 10 NOV 1995 035416 -0800  
Preheat oven to 400 degress F.
To prepare the crust, cream the butter and 1/3 cup sugar, and add the flour and blended until mixture resembles coarse crumbs.
Pat crumbs into the bottom and 1" up the sides of a 10" springform pan.
Base 10 minutes, until golden.
Cool.
In the large bowl of an electric mixer, cream the cream cheese 1/2 cup sugar together until blended, scraping down the sides of the bowl several times.
Mix in the eggs and vanilla.
Pour the mixture evenly over the baked crust.
Core apples and cut into thin even slices.
Arrange apple slices in overlapping layers over the cream cheese filling.
Mix 1/3 cup sugar and the cinnamon, and sprinkle over top of the apples.
Bake 35 minutes, until the apples are tender and the cheesecake layer is set.
Cool, then chill.
Before serving, spoon the warm orange marmalade over the top.
This cheesecake is pretty as apple slices bake into cheesecake filling with a cinnamon glaze on top.
Recipe From:Great Old-Fashioned American Desserts Copyright 1987 by Beatrice Ojakangas Source: CRS file  
The orange, grapefruit, and asian pear should be peeled, sectioned and all of the membrane should be removed.
Any mixed greens that you would like to eat "raw" can be mixed and placed in a mound in the middle of a round plate (individual serving).
Around this mound of greens, arrange alternating slices of pear, orange and grapefruit.
To add a variety of flavors and textures to the salad, toss in any desired amount of any or all of the following: thin slices of water chestnut, julienne strips of purple onion, little bits of candied ginger, and toasted walnuts.
For the dressing, mix all of the ingredients together in a blender, or whisk them together vigorously.
If you like a little sweetness to your vinaigrette dressings, add a little honey, or a little brown sugar and mix in thoroughly.
Drizzle the dressing over the salad and serve.
Source: "Yan Can Cook," Martin Yan : PBS Series, 11/8/94  
Soak apricots in 2 cups water in heavy medium saucepan 5 hours.
Add remaining ingredients to apricots and bring to boil.
Reduce heat and simmer until thick, adding more water if syrup becomes gummy, about 15 minutes.
Cool completely, cover and refrigerate.
Remove cardamom, ginger and cinnamon before serving.
* Source: Bon Appetit - April 1986 * Typed for you by Karen Mintzias  
Crust: Add all ingredients into food processor.
Blend well.
Put in 10" springform pan.
Press evenly on bottom and 1/2 up the sides.
Filling: Beat cream cheese in large mixing bowl with electric mixer on medium speed until smooth and fluffy, stopping to scrape down sides of bowl occasionally.
Gradually add sugar, flour, lemon peel, salt and vanilla, beating constantly.
Add eggs and yolks one at a time, beating well after each addition.
Scrape down sides once or twice.
Mix in sour cream; the mixture will be thin.
Pour into crust lined pan.
Place on baking sheet.
Bake at 500 degree oven for 8 minutes or until top is golden.
Reduce temperature to 200 degrees and continue to bake for 1 hour or until center jiggles slightly.
Remove to wire rack and cool in draft-free place at room temperature for 3 hours or overnight.
Remove sides of springform.
Make desired glaze and spread evenly over top of cheescake as directed.
Refrigerate until serving.
Strawberry Glaze: Slice 1 cup of the berries and place in a medium sized saucepan with the water.
Bring to a boil over moderate heat and cook for 2 minutes.
Push berries with spoon through a strainer placed over small bowl; scrape bottom of strainer to remove all pulp.
Return berries to saucepan and stir sugar and cornstarch.
Bring to a boil over moderate heat, stirring constantly, until mixture thickens.
Stir in food coloring.
Cool to lukewarm.
Slice remaining berries in half and arrange in concentric circles over top of cake.
Spoon warm glaze over berries, letting some of the glaze drip down the sides of the cake.
Refrigerate until set, about 1 hour.
Submitted By PGL@IGLOU.
COM (DON THOMAS)  On   27 FEB 1995 052843 -0700  
*To toast sesame seeds, put them in a small skillet and heat, stirring frequently, until fragrant and just golden.
Watch carefully.
Break off any woody parts of the asparagus stalks.
Bring lightly salted water to boil in a medium skillet, add asparagus and cook for 5 minutes or just until tender-crisp.
Immerse asparagus in ice-water to stop the cooking action.
Pat dry and arrange on a platter.
In a blender, combine the dressing ingredients and blend until thoroughly combined.
Pour dressing evenly over asparagus and serve.
Makes 1/3 cup.
From 1993 "Shepherd's Garden Seeds Catalog," pg.
Posted by Cathy Harned.
Mix all ingredients well.
Put in greased 13" x 9" baking dish and bake at 375F for 45 minutes to 1 hour until set and browned.
When you put a spoon in it should feel solid and not real soft.
This is also good cold on sandwiches.
Nancy Miller (millern@andrews.
edu  LINK="0000FF" BACKGROUND="/dots.jpg">
<CENTER><TITLE>Artichoke Dip                                               




LinkExchange, reposted by DonW1948@aol.
com  
* or lean stewing beef, cut into 1-1/2-inch cubes ** unpeeled, cored, and finely chopped.
Wipe beef well.
Mix flour and curry powder.
Coat meat cubes with flour mixture.
Place meat in crock-pot.
Add garlic, raisins, sliced apples, onion, salt and pepper.
Pour in broth and stir to blend.
Cover and cook on LOW setting for 8 to 10 hours or until meat is tender.
Before serving, stir in additional curry powder to taste (up to 1 tablespoon) and chopped apples.
Serve over hot rice.
6 to 8 servings (about 2-1/2 quarts) NOTE: Three pounds cubed lean lamb may be substituted for the beef.
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Season cubed lamb with salt and pepper.
Add remaining ingredients except peast (omit tapioca if you don't want gravy thickened).
Stir well.
Cover and cook on Low 10-12 hours.
Add peas during last 1-2 hours of cooking.
Posted By waring@ima.
infomail.
com (Sam Waring) On rec.
food.
recipes or rec.
food.
cooking  
Sprinkle chicken with salt and pepper and place in crockpot.
Combine ginger, garlic, broth and syrup from pineapple.
Cut pineapple slices into fourths.
Arrange pineapple and water chestnuts  (sliced) over chicken.
Pour ginger sauce over all.
Cover and cook on low  3-4 hours, or until tender.
Add green onions.
Dissolve cornstarch in soy sauce and vinegar.
Stir into pot.
Cover and cook on high 10-15 minutes or until slightly thickened.
Serve with crisp Chinese noodles.
Skin and cut up chicken.
Combine with other ingredients in crockpot.
Set on low.
Upon return from work, debone chicken.
Serve over rice.
If you freeze chicken pieces separately, and mix up other ingredients the night before, you can dump it all together quickly in the morning.
And if you start with frozen chicken it doesn't fall apart.
Mix hamburg, breadcrumbs, egg, seasonings and milk together.
Make small meatballs.
Mix ketchup and beer in the crockpot and start to heat.
You can put the raw meatballs into the sauce and simmer for several hours.
I like to bake the meatballs first to get out most of the grease.
D$D+D$,
Place the milk and the bread in a large mixing bowl and let stand until the bread has absorbed all of the milk.
Wiht two forks break the bread into crumbs.
Beat the ground beef into the crumbs until well mixed.
Make a hollow in the center of the meat and break the eggs into it.
Beat the eggs a little; then grate the onion into the eggs.
Add salt, pepper and mustard.
Beat the eggs into the beef.
Shape into a round cake and place in the slow cooker.
Drain the tomatoes, and place them on the meat.
Cover and cook on low for 5 to 7    hours.
Before serving, uncover the pot; turn heat to high and bubble away some of the sauce.
It should be thick, not thin.
Formatted on July 3, 1996 by Jamie Calton.
* Chicken breasts should be split, skinned and boned.
** Pineapple should be drained, unsweetened tidbits.
Arrange chicken in crockpot.
Sprinkle with pepper and paprika.
Mix soy sauce, pineapple and mustard together; pour over chicken.
Add minced garlic.
Cover and cook on LOW 7 to 9 hours or on HIGH 3 to 4 hours.
Makes 6 servings Per serving: 210 calories; 4 g fat; Cooker Dining Lite.
May 1992.
Place the roast in your crockpot.
Pour in soup, water and garlic powder.
Cook all day on low.
Thicken juice to make gravy and serve over potatoes, rice or noodles.
Recipe By     : From:  Barbara O'Connor (JCGV17A) - Prodigy  8
FVhB 
Recipe by: Better Homes and Gardens New Crockery Cooker In small bowl combine flour, baking powder and pumpkin pie spice; set aside.
In med.
mixing bowl combine brown sugar and oil; beat till well combined.
Beat in eggs.
Add pumpkin; mix well.
Add flour mixture.
Beat just until combined.
Stir in raisins.
Pour pumpkin mixture into 2 well-greased and floured 1/2-pint straight-sided canning jars.
Cover jars tightly w/greased foil.
Place a piece of crumpled foil in 3-1/2 or 4 qt.
crockery cooker with liner in place.
Place jars atop crumpled foil.
Cover; cook on high setting for 1-1/2 to 1-3/4 hours or until a wooden toothpick inserted near centers comes out clean.
Remove jars from cooker; cool 10 minutes in jars.
Remove bread from jars.
Cool thoroughly on wire rack.
Makes 2 loaves.
FOR 3-1/2 to 4 QUART CROCKPOTS--Halve all ingredients.
WARNING: Use only CANNING JARS for this recipe.
Others may not be tempered to withstand the heat.
Do NOT use coffee or vegetable cans as most contain lead and are painted or sealed with materials that may give off toxic gases when heated.
This recipe doesn't say you can seal them up and store them in your pantry but my Kerr Canning book recipe says you can; here's how:  Remove jars from the oven one at a time, wipe rim of jar clean; put on lid and ring and screw on tightly.
Jars will seal as the cake cools.
Store like canned goods.
If you'll be giving these as gifts, take a piece of decorative cloth (about 1-inch larger in circumference than the lid or as large as you'd like) and put it on top of the lid, then screw on the ring.
Make sure you screw the lid on very tightly.
I like to use pinking shears to cut the cloth out with.
Layer half the vegetables in the crock pot in the following order: onion, eggplant, zucchini, garlic, green peppers, tomatoes.
Repeat.
Sprinkle basil, salt, pepper, and parsley over top.
Drizzle with olive oil.
Cover and cook on low 7-9 hours.
Cool and chop coarsely.
per Ellen Cleary  Posted By waring@ima.
infomail.
com (Sam Waring) On rec.
food.
recipes or rec.
food.
cooking  ,_^[
Score kielbasa and put into cooker.
Layer onion, cabbage and apples, sprinkling each with salt and pepper and caraway seeds.
Add bay leaf.
Pour beer and chicken broth over all.
Cover and cook on low 6 hours or high 3 hours, or until cabbage is tender.
Remove bay leaf before serving.
Spoon the vegetables into a heated casserole and top with the cooked sausage.
Enjoy, * Jeannie * , reposted by DonW1948@aol.
com  
Combine flour, salt and pepper.
Cut round steak into cubes.
Toss meat cubes with flour mixture.
Brown in a little hot oil.
Put in crockpot, add sliced onions, Worchest.
sauce, curry, molasses, ginger and water.
Cover and slow cook 6 hours.
Just before serving add sour cream mixed with horseradish.
Serve with rice, peas and cottage cheese/pear salad.
Posted By Sam Waring  On rec.
food.
recipes or rec.
food.
cooking  
Stir all ingredients together.
Cover and cook on low 7-10 hours.
From: Joan Mershon                    Date: 22 Mar 95  j
Combine all ingredients in slow-cooking pot.
Cover and cook on LOW for 8 to 10 hours.
Remove ham bone; cut meat off, dice, and return meat to soup.
Makes 8 servings Source: Crockery Cookery by Mabel Hoffman From the collection of Karen Deck  Posted By kdeck@epaus.
island.
net On rec.
food.
recipes or rec.
food.
cooking  
WASH CABBAGE LEAVES.
BOIL 4 CUPS WATER.
TURN HEAT OFF.
SOAK LEAVES IN WATER FOR 5 MINUTES.
REMOVE, DRAIN AND COOL.
COMBINE REMAINING INGREDIENT EXCEPT TOMATO PASTE AND WATER.
PLACE 2 TBSP OF MIXTURE ON EACH LEAF AND ROLL FIRMLY.
STACK IN CROCKPOT.
COMBINE TOMATO PASTE AND WATER AND POUR OVER STUFFED CABBAGE.
COVER AND COOK ON LOW SETTING FOR 8 TO 10 HOURS  Posted by Michael Prothro KOOK-NET :
 Mike's Resort BBS, Fayetteville,AR,(501)521-8920
Combine butter, onion, celery, croutons, bouillon, parsley, and poultry seasoning.
Cut turkey breast in thick slices, from breastbone to rib cage, leaving slices attached to bone.
Sprinkle turkey with salt and pepper.
Soak cheesecloth in wine.
Set turkey on cheesecloth.
Stuff bread mixture into slits of turkey.
Fold one end of cheesecloth over other to cover meat.
Place on metal rack or trivet in slow-cooking pot.
Cover pot and cook on low for 7 to 9 hours or until tender.
Pour additional wine over turkey during cooking.
Remove from pot and take cheesecloth off imme- diately.
If browner breast is preferred, remove from pot and brown in 400 degree oven for 15 to 20 minutes.
Let stand 10 min.
Drippings may be thickened for gravy if desired.
Serve each person one or more thick slices of turkey with dressing in between.
This recipe designed for 4 1/2 qt or larger slow cooking pot.
From "Crockery Cookery" by Mable Hoffman per Theresa Merkling  Posted By Sam Waring  On rec.
food.
recipes or rec.
food.
cooking  
Put potatoes in crockpot.
Top with chopped onion.
Combine sauerkraut, (1 can) with brown sugar and pineapple juice.
Spoon over potatoes.
Top with pork chops which have been trimmed of fat.
Season with pepper to taste.
Cover and cook on low 8-10 hours.
Serve with rye bread and microwave baked apples.
Posted By Sam Waring  On rec.
food.
recipes or rec.
food.
cooking  
Flour meat, blend remaining ingredients, except onion.
Put meat in crockpot, top with sliced onion, pour on sauce.
Cover, cook on low 6-8 hours.
Posted By Sam Waring  On rec.
food.
recipes or rec.
food.
cooking  $
LEAVE IT ALONE The main advantage of slow cooking is to set and forget it.
You do not need to tend the pot.
By all means do not hestitate to leave your home while your crockpot is on.
DO make  sure it is not touching the walls or  or other appliances.
STIRRING Stirring is not required for the great majority of crock- pot recipes.
Occasionally I encounter one that requires basting, but that is most infrequently.
KEEP IT COVERED LEAVE THE LID ON.
I cannot stress this point enough.
Every time the crockpot is uncovered, 1/2 cooking time is lost.
NEVER remove the lid during the first two hours when baking breads or  cakes.
Most pots have a glass lid, so you can see pretty much whats going  on inside.
If for some reason you must open the pot, make sure you do all  your additions then to minimize overall heat loss.
COOKING TIMES It is  best to follow the recipe's instructions, but a general rule of thumb is  ONE HOUR ON HIGH EQUALS TWO HOURS ON LOW.
If for some reason you cannot be there at exactly the time specified to turn it off, don't worry.
Because of the low cooking temperatures your food will not burn.
HIGH ALTITUDE COOKING Allow more time than given in the recipe at altitudes over 4000 feet.
TEMPERATURES There are generally two temperature settings, low and  high.
Low is 200 degrees and high is 300 degrees.
FROZEN FOODS When using frozen foods in a recipe, thawing prior to adding them to the pot is essential, actually more because you risk damage to a ceramic pot liner more than anything.
If you have a metal crockpot you may add frozen items but several extra hours of cooking time must be added as well.
(JO's note) (I have cooked frozen food successfully) SPICES Because so little evaporation takes place when cooking with this method, spices tend to be intensified.
I am careful not to over-season and just before serving make my corrections.
FOIL SPEEDS COOKING To save time, aluminum foil may be placed under the crock pot lid.
The foil reflects the heat back onto the food and I feel keeps the heat in the pot a little more effciently.
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# Thi
Vegetables intended for the crockpot should be cut into bite-size pieces not only for convenience in eating, but for better cooking, too.
Surprisingly, vegetables can take longer to cook than meat in Crockpots.
The vegetables will be more tender if you cut the veggies into pieces around 1/2 inch.
USING THE CROCKPOT AS AN OVEN: When  the oven is full and all burners on the range are in use, (as in cooking a holiday dinner), pull out your crockpot.
You can cook such things as bread, puddings, baked beans and custard in the crockpot.
USING THE CROCKPOT AS A STEAMER: You can prepare steamed bread or pudding in a shaped molds or jars in the crockpot, too.
Do NOT use shortening cans, coffee cans or vegetable cans for cooking in the crockpot.
Most cans contain lead and are painted with or sealed with materials that give off toxic gases when heated.
If you use jars, use only CANNING jars.
They are tempered and will withstand the heat.
Choose straight-sided canning jars with WIDE mouths because otherwise it's more difficult to get the food out of the jars.
To assure that the bake cake or bread will slip out  easily, grease the inside of the jar and lie the bottom of the jar with  waxed paper.
Cover each jar with a piece of foil greased on one side.
Place the greased side DOWN and press the foil around the edges of the jar  to seal tightly.
BEVERAGES: When it's cold and damp outside, you can  simmer hot beverages which will stay at perfect sipping temp.
And the  aroma of spiced tea or punch will appeal to your family and/or guests.
They can serve themselves from the crockpot.
PARTY TIME: Dips and other appetizers such as meatballs will stay at the right temp.
and consistency for several hours in the crockpot.
You can buy crockpots up to a 6-quart size which are ideal for Adapted from BH&G New Crockery Cooker Cook Book  nternal-gopher-unknown">
...
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Place breast in pot, pour broth over it, add salt and pepper.
Cook on LOW 8-10 hours.
NOTE:  Vegetables may be placed around and under the turkey if desired.
CENTER>




COMMENT>




* YumYum.com - free recipes an
To a select well-aged Hoosier add sugar to sweeten general disposition along with sage to modify character.
Dice finely the Scotch Bonnet Peppers and add to keep dish from being too bland.
Hot coffee is always added to this special preparation.
Add a fine grade of Balsamic vinegar to even out the sweetness.
The Hoosier will be too sacchrine without this important ingredient.
Mix thoroughly.
When mixed, add self-rising flour.
Yeast is not required to leaven the mixture since it is a self starter requiring little else but careful watching.
If the flavor is a bit tart, add marshmellows.
This addition softens the end product to a proper consistency.
Bake slowly in a moderate oven until soft and malleable to the touch.
This most excellent dish is most often accompanied by a well-seasoned Chesapeake Bay Retriever and young kid.
Both side dishes have the effect of tenderizing the Hoosier to a very delectable state.
NOTE:  This preparation is best sampled by a well-educated palate and is certainly not for everyone.
For most, it would be an acquired taste, but once obtained, no other will do.
It is to be also noted that there is only enough of this dish for one person.
Some cooks would look at this recipe and say that it is just Spam.
This is not true.
This melange is far more delicate even though it appears to be hardened and crusty.
It must be sampled to be appreciated and for the right cook, will become her favorite dish.
For further instructions or a sample of the product, contact the chef at hartman@indy.
JPG's provided of final product ready for the table.


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* YumYum.com - free recipes and more

 align="left" hspace="0" width="50" height="39"> 
In a large bowl, stir together flour, soda, salt and brown sugar.
In a small bowl, whisk together buttermilk and oil.
Stir liquids into flour mixture until well mixed.
Stir in sunflower kernels, sesame seeds and nuts.
Spoon batter into a greased 8x4 inch loaf pan.
Bake in a preheated 350F.
oven for 50 to 60 minutes or until a toothpick inserted in center comes out clean.
Remove from pan and cool on a wire rack.
Store in refrigerator up to one week or freeze.
Indianapolis Star 29 May 1996 Submitted by John Hartman :            Indianapolis, IN   to you, at
        discounted prices. When in doubt, let them eat cake. 		
    

    

         Cooking Students

        Eric Chudler's on-line cookbook is also available for
        purchase, and makes a fine gift. PSsssst: Eric's recipes
        are easy, quick, tasty and easy to
Remove husks and silks from corn.
Cut corn from cobs, scraping cobs to remove all milk.
Heat butter and bacon drippings in a skillet until hot; add corn, water, salt, and pepper.
Cook, uncovered, over medium heat until mixture comes to a boil.
Cover, reduce heat, and simmer 10 to 12 minutes, or until liquid is absorbed, stirring frequently.
Sharon Moulds Largo, Florida Submitted by John Hartman Indianapolis, IN 7 May 1996  t the
        door. 		
    

    

        >> Continued to next message.
~-- EzyBlueWave V1.
48g0 01fa0167 * Origin: Milky Way, Langley, BC [604] 532-4367 (1:153/307) SEEN-BY: 10/2 12/12 24/888 28/777 102/2 943 106/2000 109/7 112/101 114/262 SEEN-BY: 114/271 116/32 117/100 124/1 125/33 130/1 1008 133/5050 140/3 23 SEEN-BY: 143/1 147/34 2021 154/222 157/2 110 167/166 170/400 202/777 213/213 SEEN-BY: 218/907 244/1500 267/200 270/101 275/429 280/1 169 282/1 290/14 SEEN-BY: 309/63 310/666 322/739 323/107 324/278 343/600 346/250 352/3 356/18 SEEN-BY: 369/32 377/86 380/64 381/900 382/92 392/15 396/1 2 397/1 500/3 SEEN-BY: 730/2 732/10 2201/200 2210/20 2220/10 2401/0 2442/0 2619/211 SEEN-BY: 3602/1805 3603/420 3612/41 3615/50 3619/25 3627/200 3632/21 3651/2 SEEN-BY: 3651/7 9 3652/1 3661/612 3662/51 3667/1 3674/1 3815/106 3825/21 SEEN-BY: 5100/8 .
PATH: 153/307 970 716 920 270/101 396/1 3651/9 7 
 National Cooking Echo (1:3651/7) 
 COOKING 
 Msg : 1427 of 1581                        Scn From : David Aikema                        1:153/307       Thu 20 Feb 97 22:31 To   : All                                                 Sun 23 Feb 97 13:12 Subj : 900 Diabetic Recipes [010/285] 
MSGID: 1:153/307@Fidonet 8952cfad >>> Part 10 of 285.
1 1/2 tablespoon onto cookie sheets that have been sprayed with pam spray or lined with aluminum foil.
Bake at 350 for 10 to 12 minutes, or until cookies are browned on the bottom.
Remove them to wrie rack cand cook to room temperature.
Food exchanges per serving: 1 STRACH/BREAD EXCHANGE & 1 FAT EXCHANGE Calories: 114, FAT: 5g, CHO: 15g, Na: 89, PRO: 2g, Cholesterol: 23 mg  Source: Desserts for Diabetics by Mabel Cavaiani, R.
Brought to you and yours via Nancy O'Brion and her Meal-Master  
Preheat oven to 350 F.
On 2 cookie sheets, toast the bread cubes for 15 minutes, or until the bread is golden brown.
Transfer to a large mixer bowl.
Bone the chicken and very finely chop the meat, discarding the skin.
Add the chopped vegetables and chicken meat to the bread, along with the seasonings.
Toss  In a medium bowl, beat the eggs; add the evaporated milk and broth.
Pour over the bread mixture and blend.
The mixture will be quite moist.
Allow to stand 1 hour.
Preheat the oven to 350 F.
Transfer the dressing to an oiled 3-quart glass casserole that is 10 inches in diameter and 3 inches deep.
(At this point dressing can be frozen for future use; thaw before baking).
Bake dressing for 2 hours, or until the center of the dressing puffs up and is golden brown on top.
Serve it with fried chicken and lots of chicken gravy to ladle over the top.
From: Cooking From Quilt Country Shared by: Pat Stockett  
Place ricotta in a large bowl.
In a large, heavy skillet, melt half of the butter; toast the almonds and oats until golden.
Pour off the almonds, oats, and butter into the ricotta and mix well.
Reserve skillet, and any residual butter therein, for later.
Stir chopped hard-boiled eggs and raisins into the ricotta mixture.
Beat the raw eggs with honey, salt, and fennel.
Stir the sweetened eggs into the cheese.
Heat remaining butter with oil in the skillet.
Pour mixture in to fry until golden, about 5 to 8 minutes on very low heat.
Turn the omelette if you prefer the eggs well done.
Cut into individual wedges and serve hot.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman   George Braziller, Inc.
ISBN 0-8076-0832-7 Typos by Jeff Pruett  E
SVWUh
Approx.
Cook Time: :20  Preheat oven broiler or BBQ.
Separate wings into 2 sections.
Slowly melt butter in large saucepan.
Add hot sauce and vinegar and remove from heat.
Brush oil on both sides of wings with vegetable oil and place on broiling rack.
Broil 15- 20 minutes.
Toss wings and sauce together.
Less fattening than the traditional deep fried version  Source: _The Complete Book of Chicken Wings_by Joie Warner posted by Anne MacLellan Posted on FIDO COOKING 4-28-94 by Jeff Duke  +
Place graham crackers in a plastic sandwich bag and crush with a rolling pin.
Add a few chocolate sprinkles to make ants, then seal the bag.
Give them to the kids to take outside and eat or let them pour it into a small bowl and eat at the table--using their fingers, of course.
Variations: Add raisins (call them beetles), red hots (ladybugs) or mini chocolate chips (spider eggs).
Source: Healthy Treats and Super Snacks for Kids  
Place nuts and dried fruit in a food processor and chop finely.
Place in a large bowl and add the oatmeal.
In a sauce pan, combine honey, sugar, butter and cinnamon, bring to a boil for 1 minute.
Stir into the oatmeal mixture with the vanilla and salt.
Press evenly and firmly in a 10x15 jelly roll pan.
Bake 15 minutes in a preheated 350oF oven until golden.
DO NOT OVERBAKE Cool and cut into bars.
Store in an airtight container or refrigerate.
Combine, add meat and chill 12 to 24 hours before cooking.
Makes enough for 4-5 pound roast or brisket.
Source: Downloaded from AOL, source unknown.
Line the base and grease of a loaf pan with 4 cup capcity.
Preheat the oven to 350 degrees.
Place the flour in a bowl and mix well, then cut in the margarine and stir in the cinnamon.
Stir in the walnuts, raisins, apples and carrot.
Add the orange peel, eggs and juice, then beat well until thoroughly combined.
Spoon the mixture into the prepared pan, smooth the top and bake for about 1 1/4 hours, or until the cake is well risen and firm to touch.
Turn out on a wire rack.
Food Exchanges are not listed with the recipes in this book.
Source: The Diabetic Cookbook by Brigdet Jones.
Brought to you and yours via Nancy O'brion and her Meal-Master  D
Combine flour, butter, sugar, egg, vanilla, cinnamon, baking powder and salt in large bowl; mix well.
Add oats, cheese and raisins; mix well.
Stir in apple.
Drop by heaping tablespoons onto ungreased cookie sheet; bake in preheated moderate oven (375 degrees) 15 minutes or until golden brown.
Store in tightly covered container in refrigerato or in loosely covered container at room temperature.
Yield: about 2 dozen cookies  
(I always take off the chicken skin)  Chicken and the ingredients put it in the pot together.
cook them (boil) for about 30 minutes.
(closed with the pot lid) Please turn over the chicken after 15 minutes.
because it will be absorb equally.
When the chicken becomes cool deep fry with oil.
The best way you prepare at the weekend.
Cook this chicken in the morning for dinner meal? Cook the chicken in the oven for about 45 minutes.
(180C) don't forget to turn over the chicken after 20 minutes.
Cook the chicken in the oven is the best way!(not oily) or BBQ (grill)  Serve; decorations on the plate with lettuce, slices cucumber (small, lebanese cucumber) also slices tomatoes.
Copyright td Jan '96 Cheerio oz Melbourne cliffd@netspace.
au (Yana) soc.
culture.
indonesia  
BABIES ARE BIG ON BANANAS, FOR GOOD REASON--THEY'RE TASTY, EASY TO SWALLOW, AND VERY DIGESTIBLE.
BANANAS MAKE VERY HANDY PREPACKAGED SNACKS.
NEVER LEAVE HOME WITHOUT TUCKING ONE INTO YOUR DIAPER BAG.
EVERYONE KNOWS HOW TO MASH A RIPE BANANA, BUT THERE ARE SOME OTHER WAYS TO SERVE THIS POPULAR FRUIT.
BANANAS TURN BROWN WHEN MASHED, BUT THAT DOESN'T AFFECT THEIR NUTRITIONAL VALUE OR FLAVOR.
IF DESIRED, ADD A TOUCH OF LEMON JUICE (AT 10 MONTHS AND UP) TO KEEP THE BANANA FROM BROWNING.
Mash banana with a fork and add a little breast milk, formula, juice, or water to adjust consistency if desired.
Makes 4 to 6 1-ounce or heaped tablespoon baby servings.
Freeze in heaped tablespoon mounds on a waxed paper-lined cookie sheet.
Place in plastic bag when frozen.
Also, frozen, peeled banana spears make a soothing teething food and are a good way to preserve a bunch of bananas that all ripen at once.
Greeting!  So your little one is starting solids.
It is a very interesting time, and lasts a lot shorter than the commercials seem to make you think! I do licensed day care in my home, so it seems that I am always feeding baby food to someone!  Being naturally cheap, I make my own.
Here is the recipe:  Buy canned vegetables (no-salt variety).
Smoosh.
Add baby cereal to thicken.
Add formula if too thick.
Feed to baby.
Clean baby.
Clean highchair.
Clean floor.
Seriously, I have made my own with frozen veggies (that is what I feed the rest of the kids), but especially at the beginning, the canned ones seem to puree smoother.
The texture, how much your puree, depends on the age.
At the beginning, they need to be real smooth.
Later you can leave some lumps.
I do fruits the same way, using canned-in-pear-juice fruits.
I  don't feed the kids the cutsie baby-food desserts.
They are mostly sugar and tapioca.
If you start kids off at a young age with no-sugar fruits,  non sugar-ladened cereals (corn flakes, rice krispies, etc.
), juice instead of kool-aid, etc.
, they grow-up thinking this is how everybody eats.
It  won't last forever, but it is nice while it lasts! One more comment, and there several people on this echo that will disagree with me, but in the 9 years that I have been feeding babies, I never   figured out how to make my own baby-food meats.
That is the one thing that I buy, mostly because I feel that it is very important for the kids to get the protein.
Some kids will eat this stuff, and others won't.
If your's won't eat the meat, give me a holler, I have a few tricks for you!  
L$ PQV
  
Place the chicken backs and necks in a 12-quart soup pot and rinse with very hot tap water.
Drain and add the cold water to the pot, along with the other infredients.
Bring to a simmer, skimming off any foam, and cook for 2 hours.
Be sure to skim off the froth that forms when the pot first comes to a simmer.
The stock will taste a bit flat to you since it has no salt.
Salt will be added when you use the stock in the preparation of soups, sauce, pasta, or stews.
"The Frugal Gourmet Cooks Italian", Jeff Smith.
1993, William Morrow & Co.
ISBN 0-688-07591-6.
Typos by Jeff Pruett.
"Blancmange"  Boil the rice in the almond milk until tender but firm.
Drain and leave to cool.
Mince the diced chicken breast then puree in the blender.
Remove and saute' in butter with pepper, salt, and the saffron until tender and coloured by the saffron.
Puree in the blender.
Leave to cool.
Add just enough gelatine, softened and melted in hot chicken stock, to allow the chicken mixture to set lightly.
Put this in a buttered mould.
"Turn out into the centre of a green dish with the rice arranged around it.
Decorate with blanched almonds and scatter a few threads of saffron (and a little paprika if desired) over the rice.
"  The original: "For to make blancmange: Nym rys and pick them and wash them clean and thereto good almond milk and seeth them all to burst & then let them cool and nym the flesh of the hens or of capons and grind them small, cast thereto white grease and boil it.
Nym blanched almonds and saffron and set hem above in the dyshe and serve it forth"  From _The Forme of Cury_ , 1378 Updated in _Seven Centuries of English Cooking_ by Maxime de la Falaise.
Grove Press, 1992 Typos by Jeff Pruett.
Bring water to a vigorous boil in a medium saucepan over high heat.
Stir in barley; return to a boil.
Reduce heat, cover, and simmer 8-10 minutes or until barley is tender, stirring occasionally.
Drain if necessary; cool.
Toss barley with remaining ingredients excpt lettuce.
Serve on lettuce leaves.
Food Exchanges per serving: 2 LEAN MEAT EXCHANGES + 1 STARCH EXCHANGE + 1 VEGETABLE EXCHANGE; CHO: 24g; PRO: 19g; FAT: 4g; CAL: 213; LOW-SODIUM DIETS;  This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and Her Meal-Master  
Sprinkle chicken with salt and pepper, place in crockpot.
Insert cloves in one onion.
Put all onions into pot.
Add garlic, marjoram, thyme, bay leaf and wine.
Cover and cook on low 5 to 6 hours.
Remove bay leaf and cloves.
Stir in sour cream.
Increase heat to high and combine biscuit mix with parsley.
Stir milk into biscuit mix until well moistened.
Drop dumplings from teaspoon around edge of pot.
Cover and cook on high for 30 minutes.
Source: Crockery Cookery by Mable Hoffman  Note: Acquired from Jean Allen (GRDG72B) Prodigy December 30, 1991.
Add the chicken to the water in a stockpot and bring to a boil; simmer, covered, about 20 minutes or until tender.
Remove the chicken to a plate to cool.
Add the onion, garlic, celery, and carrots to the stock and bring to a simmer.
Cut or tear the chicken into 2-inch pieces and return it to the stock.
Simmer for about 30 minutes, or until all the vegetables are very tender.
Stir the cornstarch mixture into the stock if you like a thick sauce.
DUMPLINGS: While the vegetables are cooking, bring to a boil 1-1/4 cups water in a small pan.
Turn off the heat and add three sprigs of rosemary.
Cover and let steep for 30 minutes.
Strain the rosemary tea and mix with about 2 cups of biscuit mix, slightly more if mixture is very gooey.
Bring the chicken stock back to a low boil and drop scant teaspoons of dumpling batter into the bubbles.
Gently push each dumpling aside with a spoon to keep dumplings from clumping together.
Add two more rosemary sprigs, lower heat, cover, and simmer 5 to 10 minutes.
Original Source not noted on file  j
QhxX`
Sift together 3/4 c flour, 2 1/2 t baking powder, 1 t salt, 2 T sugar.
Add 3/4 c cornmeal.
Blend in 1 egg, slightly beaten, 1/4 c melted shortening, 3/4 c milk.
Beat until smooth.
Pour into greased 8x8x2 pan.
Bake at 400 degrees for 25-30 minutes.
Cut into squares.
Split and serve with creamed chicken.
Garnish with olives.
Creamed chicken: Saute 2 T chopped green pepper, 1/4 c finely chopped onion with 1/4 c shortening.
Blend in 1/4 c flour, 1/4 t pepper.
1/2 t salt, add gradually 2 cups liquid (chicken stock or milk), stirring constantly.
Cook until thick and smooth.
Add 2 cups of cut up chicken, cooked or canned, and 1 T chopped pimento.
Heat thoroughly.
Pour over the split corn bread squares and garnish as desired.
Pulpit Rock  Boston Globe, from the Living Pages, c 1974  
Slice chicken into 2-inch strips.
In a shallow bowl, combine flour and pepper.
Lightly dredge chicken pieces In a large skillet, heat oil over medium high heat.
Add chicken and saute, Reduce heat to medium, add onion and cook, stirring constantly and scraping Return chicken to pan.
Continue cooking over low heat, partially covered,  @
Bone chicken breasts; remove skin, and cut breasts in half.
Cut each half into 6 to 8 bite-size squares.
Melt margarine in a large skillet over high heat.
Add chicken; sprinkle with flour, Accent, salt, and tarragon.
Cook 5 minutes, stirring constantly.
Dissolve bouillon cube in hot water; add to chicken along with mustard and lemon slices, stirring to loosen any browned particles.
Cover and cook 2 or 3 minutes.
Sprinkle with chopped parsley.
Serve with cocktail picks.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.
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Heat the butter in a large skillet.
One at a time, dredge the chicken breasts in the flour and brown on both sides.
Remove to a side dish and season with salt and pepper.
Place the turnips in the skillet and cook, stirring, over moderately high heat until they are a light golden in spots; add the onion, reduce the heat to low and cook for 3 to 4 minutes.
Add the maple syrup, thyme and chicken broth.
Bring the mixture to a simmer, add the chicken, scatter over the cherries, partially cover and simmer until the chicken is cooked through but still tender, about 6 minutes.
Check the seasoning, adding add itional salt and pepper, as necessary.
Transfer the chicken to a warm platter, spoon over the sauce and sprinkle with the chopped parsley.
Serve piping hot.
Per serving: 294 calories, 24 gm carbo-hydrates, 84 mg cholesterol, 345 mg sodium, 28 gm protein, 9 gm fat, 5 gm saturated fat  Lisa Yockelson  The Washington Post  12/20/95  
Simmer the chicken in the water with the celery, parsley, onion, pepper, bay leaf and celery seeds for 4 hours in a slow cooker or one hour over low heat on the stove.
Drain the chicken broth and remove chicken pieces.
(Discard bay leaf.
) Bone the chicken and chop into bite-size pieces.
Combine the broth, chicken, rice and carrots in a saucepan.
Cook for 30 to 40 minutes or until the rice is tender.
1 cup - 287 calories, 3 lean meat, 1/2 bread exchange 11 grams carbohydrate, 29 grams protein, 10 grams fat 219 mg sodium, 307 mg potassium, 88 mg cholesterol  Source:  Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93.
Bring stock to a boil, add shrimp, onions and pepper.
Cook 3 min and add the cornstarch dissolved in the 2 c water stirring constantly.
Continue stirring and add eggs.
As soon as it thickens, remove from heat and pour into a 2" square pan , 2" deep.
Chill, cut into 1 1/2" squares, dust with starch and fry in oil until brown turning once-5 min per side.
Serve hot with sweet chili sauce.
In each cup of the muffin tin, put 1 teaspoon of cornstarch, 1/2 teaspoon each of cold cream and water.
Add a different color food coloring to each cup.
Mix well.
Now you are ready.
See if you can get your grown-up assistant to sit still and let you practice.
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In a large bowl, mix the flour and salt.
Slowly add the water and vinegar and stir with a wooden spoon until the mixture  is stiff.
Then pick up the dough and knead until pliable.
Divide the dough into separate pieces for each color desired.
Poke your finger or the end of the wooden spoon into the center of each section and drop in the food coloring and peppermint extract.
Knead until the color is uniform and the dough is smooth.
Store, tightly covered and labeled, in a plastic bag or container in the refrigerator.
Dough will keep for months if you return it to the refrigerator after each use.
Take the dough out of the refrigerator about 5 minutes before you're ready to use.
If you like something you made and want to make it permanent, you can leave it to air dry for 24 hours or place it in a warm oven at 200    degrees for several hours.
In small saucepan, combine oils and set over medium heat for 3 minutes.
Add chile flakes and immediately remove from heat.
Cover and let stand overnight.
Strain through fine sieve into clean bottle, discarding flakes.
Drop a few hole dried chiles into oil for decoration and seeal.
Store in cool place.
Source: "Totally Chile Pepper Cookbook", 1994  
Preheat oven to 300F.
Mix all the ingredients except the nuts together in a bowl.
Add the nuts and toss until they are well coated.
Spread on a flat sheet and back for 20-30 minutes, stirring frequently; you will probably need a stiff spatula to keep them from sticking.
Nuts should be crispy when done.
Try this with almonds, walnuts, etc.
Eat as munchies, or use in salads instead of croutons.
Source unknown; found at Chile-Heads' Web Page.
MM'ed by Jeff Pruett.
Recipe by: The Burrito Book In small bowl, mix together jalapenos, cream cheese, sour cream and salsa until well blended; reserve.
In another small bowl, mash avocado with lemon juice until fairly smooth; add onion powder and pepper and continue mashing until smooth.
Thickly slather tortillas with jalapeno-cheese mixture out to edge.
Top mixture with turkey slices, then slather avocado mash on top of turkey.
Roll up tortillas like jelly rolls; slice burritos on bias (space cuts about 3/4 inch apart) to make pinwheel shapes.
Serve with salsa or corn relish.
Blend first 4 ingredients together in food processor or blender, then stir in the toasted almonds.
Place mixture in coffee filter of coffee machine and add enough water to make 6 cups.
Store in refrigerator.
In large bowl, cream margarine and brown sugar with electric mixer until smooth.
Add the egg and vanilla and beat well.
Let the mixture sit 5 minutes, then beat at high speed for 3 minutes or until very light brown and creamy.
Combine the flour, baking soda, and baking powder in a small bowl, breaking up any lumps.
Stir into creamed mixture, mixing well.
Stir in the coconut, granola, walnuts, and the chocolate chips.
Drop the batter by tablespoonfuls onto a lightly greased cookie sheet about 1 1/2" apart.
Bake in a 350 F oven until lightly browned, about 10 to 15 minutes.
With a spatula, immediately remove cookies from cookie sheet and cool on a wire rack.
Store in an airtight container.
Melt 1 cup sugar in a 10" heavy skillet over medium high heat, stirring constantly until it liquefies and is light brown or amber in color.
Remove from heat just long enough to add 1/2 cup milk, a few drops at a time at first, stirring vigorously as mixture bubbles up.
Return to heat and add remaining 2 cups sugar, sifted with cocoa and 1/2 cup milk.
Cook to the soft ball stage (about 238).
Remove from heat; mix in peanuts and vanilla.
Let stand 15 minutes to cool slightly, then stir until mixture begins to thicken.
Pour at once into a buttered 13 x 9 x 2" pan, spreading as thinly as possible so that peanuts stand out.
Store in covered container, in refrigerator or freezer.
Makes about 72 pieces or 2 pounds.
From: Homemade Candy, Farm Journal Shared by: Pat Stockett  
Preheat oven to 400 F.
Heat margarine and chocolate in 1 1/2 quart saucepan over low heat, stirring constantly, until chocolate is melted and mixture is smooth.
Remove from heat; stir in brown sugar, corn syrup, 1/4 cup bourbon and eggs.
Sprinkle pecans over bottom of greased 2 quart casserole.
Pour chocolate mixture over pecans.
Bake uncovered 10 minutes.
REduce oven to 350 F.
Bake until pudding is set, 20 to 25 minutes longer.
Beat whipping cream in chilled small bowl until stiff; fold in 1 teaspoon bourbon.
Serve pudding warm with whipped cream.
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Yield: About 6 Dozen Squares  If you kids like the fruit gelatin snacks, they'll love these chocolate snacks.
In a blender, sprinkle the gelatin over the cold water and let stand for 5 minutes.
Add the boiling water and sugar, cover and blend on low speed until the gelatin is completely dissolved, about 2 minutes.
Continue to blend, gradually adding small amounts of the chocolate chips until the chips are melted and the mixture is smooth.
Pour into an 8- or 9-inch square pan.
Refrigerate until firm and cut into 1-inch squares or shapes with cookie cutters.
Posted by Annette Johnsen  D.GIF
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Cook squash.
Fork out insides into a giant cassarole dish.
Add cottage cheese, half of the mozzerella and parmesan, sauce.
Mix it until it looks like it's name.
Top with remaining cheese.
Bake at 350    for 45 minutes.
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Place popcorn in a large bowl and set aside.
In a saucepan, combine butter, corn syrup and candies; bring to a boil over medium heat, stirring constantly.
Boil for 5 min.
, stirring occasionally.
Pour over popcorn and mix thoroughly.
Turn into two greased 15-in x 10 in.
x 1 in.
baking pans.
Bake at 250 deg.
for 1 hour, stirring every 15 min.
Remove from pans and place on waxed paper to cool.
Break apart; store in airtight containers or plastic bags.
Yield 8 quarts.
I hope you enjoy this.
Will post more later.
Regards.
Anna  From: Anna Cassell                    Date: 03-01-95 Cooking 
Stir together whole whea t flour, all purpose flour, baking powder, baking soda, and salt.
Cream together brown sugar and shortening till light.
Beat in honey and vanbilla till fluffy.
Add flour mixture alternately with milk to creamed mixture, beating well after each addition.
Chill dough several hours or overnight.
Divide chilled mixture into quarters.
On welll-floured surface roll each quarter to 15x5-inch rectangle.
Cut rectangle crosswise into 6 small rectangles measuring 5x2 1/2 inches.
Place on ungreased baking sheet.
Mark a line crosswise across center of each small rectangle with tines of fork; score a pattern of holes on squares with fork tines.
Combine granulated sugar and cinnamon;  Sprinkle over crackers.
Bake at 350 for 13-15 minutes.
Remove from sheet at once.
Source:  Better Homes and Garden Heritage Cookbook, 1975  
Combine sugar replacement,water & gelatin in a saucepan.
Bring to a boil, reduce heat and simmer for 5 minutes.
Cool slightly and then add in the juices.
Transfer to freezer trays and freeze until mushy.
Scrape into mxing bowl and beat until just loosened.
Return to freezer tray.
Calories 41 per serving Exchange 1 fruit  source: diabetic dessert cookbook  Reposted for you and yours via Nancy O'brion and her Meal-Master  
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Combine.
Makes 1 cup.
Slowly simmer all ingredients, except peas and garnish, for 20 minutes.
Add peas and simmer for another 10 minutes.
After ladling into soup bowls, garnish each portion with candied anise strewn on the surface of the soup.
From _Fabulous Feasts- Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman   George Braziller, Inc.
ISBN 0-8076-0832-7 Typos by Jeff Pruett  
Mix together and store in glass container.
Source: Trese  
9'JhR
Take a peck of nice, clean corn cobs after the corn has been cut off of the cob.
Put cobs in a large kettle of water, enough to cover cobs.
Boil for 2 hours, then strain off juice.
Make a syrup of brown sugar for dark syrup or white sugar for light syrup.
Mix 1 part sugar to 2 parts juice.
Cook slowly until it becomes slightly thick.
Bottle tightly.
SOURCE: Grandma Anna Hoffman  Notes: You can add butter flavoring, maple flavor, blackwalnut, ect.
, or just leave it plain.
hesitate to contact me.
Susan MM Format Norma Wrenn npxr56b Fruited Cornbread Stuffing in another post  Does anybody have the recipe for the Fruited Cornbread Stuffing for this recipe? If not, can anybody suggest a substitute?  * OLX 2.
1 TD * New Tagline Found! (S)wipe, (I)gnore, (C)orrect Grammar? --- FidoPCB v1.
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0) SEEN-BY: 3615/50 3627/1 210 3651/2 5 7 9 
PATH: 261/1137 1023 396/1 3615/50 3627/1 3651/9 7  w
Preheat oven to 375
F (moderate).
Lightly grease baking sheet.
Heat water, margarine, and seasonings to boiling.
Remove from heat.
Stir in cornmeal and mix well.
Divide dough into 30 portions using about 1 teaspoon dough each.
Roll each portion into a ball about 3/4 inch in diameter.
Place balls on baking sheet, about 3 inches apart.
Cover with wax paper and press with bottom of a glass until very thin, about 2-1/2 inches in diameter.
Remove wax paper.
Bake until lightly browned and crisp--about 15 minutes.
Cool on rack.
Store in airtight container.
* Thrifty Meals for Two: Making Food Dollars Count * USDA Home and Garden Bulletin Number 244 * Meal-Master format courtesy of Karen Mintzias  
Supervise as you have children do the following steps:  1.
Mix all ingredients together.
Add more water to make the mixture cling.
This dough will keep up to six weeks in an airtight container.
From Magic Mixtures (Fearon).
Cook the onion & mushrooms together in 4 T of the butter.
Mince the onion/mushroom mixture and the chicken together.
Add the garlic & the chicken-mushroom mixture and cook for 5 minutes adding salt & pepper to taste.
Remove from heat and stirin the yogurt and nutmeg.
Preheat the oven to 400 degrees F.
Pour the chicken mixture into a baking dish and sprinkle with grated cheese.
Bake for 15 minutes.
Origin: Galina Moreshenko - Kiev, Ukriane, circa 1995  
Combine cottage cheese, amreican cheese, yogurt, horseradish, pepper and salt, in a medium bowl, stirring well.
Gently, fold in green pepper and onion.
Cover and store in refrigerator until ready to serve.
NOTE: Serve Cottage-Cheese Dunk with raw vegetables.
Serving size: 2 TB.
(Check Exchange Lists for values on raw vegetables.
) Food Exchange per serving: Free; CAL: 22, CAR: 1gm; CHO: 1mg; PRO: 3gm; FAT: TR.
SOD: 134mg; Source: All New Cookbook for Diabetices and Their Families; Brought to you and yours via Nancy O'Brion and her Meal-Master.
Mix all ingredients.
Spread on English muffin halves, then cut each half into 4 pieces.
Back on cookie sheet for 20 minutes at 350 F.
Makes 48 pieces.
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"Vyaunde de Cyprys in Lente" or Food of Cyprus in Lent [?] From "Two Fifteenth Century Cookbooks"  Flake the crabmeat and salmon, put them in the blender with the almond milk and puree'.
Spoon into a saucepan, heat gently and sprinkle in the flour.
Stir until thickened and then add the wine and sugar.
Stir in the pomegranate seeds and season to taste with a little pepper and salt.
Chill in a wetted mold.
Turn out to serve.
"This dish is such an attractive colour- pale pink studded with the scarlet seeds of the pomegranate that it seems a nice idea to redden it even further by surrounding the mould with a salad of sliced beetroot, radishes and young beetroot tops, with a vinaigrette dressing.
"  From "Two Fifteenth Century Cookbooks" Reprinted in _Seven Centuries of English Cooking_ Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett  
cation/zz-winassoc-JIF
Melt butter; add flour and stir until smooth.
Add milk, salt, and pepper; cook until thickened.
Add cheese.
Add crab last.
Serve on puff pastry.
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Recipe by: Best of the Best from New England Mix the peppercorns and salt in large bowl, then add the rest of the ingredients except for the flour.
Mix until they are thoroughly distributed.
Work in the flour 1 cup at a time.
(If you are mixing by hand, you may not be able to work in all the flour.
)  Wrap the dough in plastic and chill for at least 60 minutes.
Preheat oven to 350F, roll the dough as thin as it will go, place on parchment-lined baking sheets, and cut into squares.
Bake approximately 8-10 minutes.
The tomato color will yellow a bit and the crackers will be quite crisp when they are done.
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To Make the Dough:  In a large bowl, combine flour and salt.
Add water and blend well.
Form into ball; knead on lightly floured surface until smooth, 5 to 10 minutes.
Shape small portions of dough at a time and keep the remaining dough tightly covered.
To tint dough: For each cup of dough, knead in 10 to l5 drops of food color.
To roll: With rolling pin, roll dough to l/4-inch thickness.
Cut with cookie cutters or cut around paper patterns with sharp knife.
To mold by hand: Form dough into shapes 1/4 to 1/2-inch thick.
To hang ornament: Before baking, insert loop of craft wire in top of ornament or make hole, l/4-inch from top, using end of plastic straw.
Decorate with Writing Gels, Holiday Spnnkles, Sugar Crystals and other decorations.
To decorate:  Sprinkle on holiday sprinkles or colored crystal sugars before baking (sugars may melt, but add a nice col or to finished ornaments).
Use writing gels to decorate ornaments before baking.
Press dough through garlic press to make tiny ropes for hair or Santa's beard.
Form larger ropes by hand-rolling.
To bake: Place decorated ornaments on ungreased baking sheet.
Bake at 250 degrees for one to two hours or until completely dry.
Remove from cookie sheet to wire racks; cool.
Place orna- ments on waxed paper and seal by spraying both sides with several coats of clear polyurethane or brush- ing with clear shellac.
Do not eat.
VARIATIONS: Personalized Placcards: Roll dough l/4-inch thick.
Cut into rectangles, 2 1/2x1 1/2-inch, or use 2-inch star cookie cutter.
Cut triangles from dough to make stands.
Make triangle slightly shorter than the height of placecard and taper to form an angle less than 90 degrees.
Before baking, write names using writing gels and decorate with any sprinkles, crystals, imperials or sugars.
Bake as indicated above.
Attach triangle to back of placecard with craft glue.
Let dry and seal with polyurethane or clear shellac.
Personalized Gift Tags: Roll dough 1/8- to 1/4-inch thick.
Cut dough into 1-x2-inch rectangles, or use small star cookie cutter.
Make hole for tag with end of plastic straw.
Decorate, bake and seal as directed for placecards.
Loop ribbon or string through hole to create gift tag.
Napkin Rings: Create mold by cutting 2 1/2-4-inch strips from bottom of aluminum foil pan; form into eircle.
Roll 3 small (1-inch) balls of dough to 6-inch ropes.
Braid loosely.
Wrap braid around foil mold; moisten ends and pinch together.
Place mold and braid on baking sheet.
Repeat with remaining molds and dough.
Bake and cool as directed; remove molds.
To adhere decorations, after dough has cooled, spray napkin rings with spray glue and decorate.
Let dry and seal with polyurethane or clear shellac.
** Northeast Mississippi Daily Journal -- Food section -- :        29 November 1995  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  4*
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From: Healthy Meals and More  HOMEMADE PLAY DOUGH  Cook the above mixture over medium heat stirring until stiff.
Cool and knead out lumps.
Store in airtight container.
FINGER PAINTING  For young children, prepare instant chocolate pudding and let them do creative finger painting with no danger if some finds its way to their mouths!  MACARONI PICTURES  Have various shapes of pasta to choose from.
Let children glue these onto colored paper for creative pictures.
PLACE MATS  Let children draw their own pictures on fairly heavy paper.
Use clear contact paper to cover the front and back of the drawing.
They now have their own personal placemat.
These make fun presents for Mom and Dad for special occasions.
CHRISTMAS TREE ORNAMENTS  1 cup cornstarch 2 cups baking soda 1 1/4 cups cold water  Mix and cook over medium heat stirring constantly about 4 minutes or til mixture thickens into a moist mashed potato-like consistency.
Cover with a cloth while it cools enough to knead it.
Roll out dough and cut into shapes using a straw to put a hole in the top for a ribbon to hang on the Christmas tree.
Dry 24 hours.
Paint with tempera paints.
PAPIER MACHE  Dry laundry starch cold water  Mix the starch and water in equal amounts.
Stir completely.
Let stand.
This will thicken.
Tear newspaper or tissue paper into strips.
Dip these strips into mixture.
Shape over a balloon or into a mask shape, figures, animals, etc.
Let dry 3 days or so, depending on thickness.
Paint with acrylic paints.
ARGO DO-IT YOURSELF CLAY THAT'S SAFE FOR KIDS  2 cups baking soda 1 cup Argo Corn Starch 1 1/4 cups water  Mix cornstarch and baking soda, add water, mix.
Bring to a boil, stirring constantly.
Thicken to consistency of mashed potatoes.
Form clay into desired shapes, let dry for 36 hours, color with paint or felt-tip marker, and coat with shellac or clear nail polish.
cation/zz-winassoc-UU
In a small bowl, mix the cream cheese with a fork until it's creamy.
Your might want add a few drops of milk to help process along.
Then mix in the additional ingredients.
Smooth this paste onto two slices of bread and fit then together.
A cream cheese sandwich holds together nicely, so you might want to cut the sandwich into interesting shapes.
Source: The Creative Lunch Box by Ellen Klavan Brought to you and yours via Nancy O'Brion and her Meal-Master.
Cream the cheese and 3/4 cup sugar.
Add egg yolks, one at a time.
Whip egg whites until soft peaks form.
Slowly fold the whites and cheese mixture together.
Place a wafer in each of 18 paper cups in muffin tins.
Spoon mixture into cups and back at 350 F for 30 minutes.
While cupcakes are baking, in a shallow pan stir together sour cream, 1/2 cup sugar and vanilla.
When cupcakes have finished baking, increase oven to 400 F and bake frosting for 5 minutes; stir and bake 5 minutes longer.
Cool both cakes and frosting.
When cool, frost cakes and refrigerate.
In a large frying pan, cook ground beef and onion in butter over medium heat, stirring to break up lumps of meat, until beef is browned and onion is softened, 5 to 7 minutes.
In a medium bowl, combine pizza sauce, cornstarch, oregano, and garlic powder.
Stir until well mixed.
Add to ground beef mixture in pan and cook, stirring occasionally, until mixture thickens and bubbles, 5 to 7 minutes.
Reduce heat to low and add cheese, a third at a time, stirring well after each addition.
Transfer to a chafing dish or fondue pot.
Source: 365 Snacks, Hors D'oeuvres and Appetizers Reformatted by: CLM, HCPM52C  {
Stir boiling water into gelatins in large bowl 3 minutes or until completely dissolved.
Pour into 13x9-inch pan.
Refrigerate at least 3 hours or until firm.
Dip bottom of pan in warm water about 15 seconds.
Cut into Halloween shapes with cookie cutters all the way through gelatin.
(To cut Halloween shapes without cookie cutters, place paper or cardboard patterns on gelatin.
Cut around patterns with sharp knife.
)  Lift from pan.
from Inland Valley Daily Bulletin  October 6, 1994 typed by Tiffany Hall-Graham  
Preheat the oven at 375 degrees.
Place the chicken pieces in a greased baking dish.
Place the oil, lemon juice, mustard, plenty of seasoning, sage and onion in a screw-top jar and shake well until everything is thoroughly combined.
Brush the chicken pieces generously with the mustard-and-onion mixture, ensuring that they are particularly well coated on top.
Press the soft bread crumbs on each chicken portion as it is brushed with the mixture to make, even coating.
Bake the coated chicken for 50-60 minutes, or until they are crisp and golden outside and thoroughly cooked through and the juices run clear when pierced with the tip of a knife.
Serve at once.
NO FOOD EXCHANGES WERE LISTED  Source: The Diabetic Cookbook by Bridget Jones  Brought to you and yours via Nancy O'Brion and her Meal-Master  
In a large microwave-safe bowl, combine cereal and corn chips.
In a small measure, combine butter and seasonings.
Microwave at high 40 seconds or until melted; stir.
Slowly pour over cereal mixture; stirring until mixed.
Microwave at high 4 min, stirring every min and sprinkling with cheese after 2 min.
Measurements are for 700 watt oven.
Source: Kellog insert  
In large microwavable bowl, melt chocolate on HIGH for 1 minute.
Stir and heat an additional 30 seconds at HIGH or until melted.
Stir in peanut butter and peanuts.
Gently stir Crispix cereal into peanut butter mixture, until well coated.
Place powdered sugar in 2 gallon storage bag.
Add coated cereal to sugar and close bag.
Gently toss until well coated.
Store in airtight container in fridge.
Source: Crispix box  
With an adult's help, preheat the oven according to directions on crescent roll package.
Prepare the sausages according to package directions.
Use tongs to remove the cooked sausages from the frying pan and place them on paper towels.
Allow them to cool fopr 10-15 minutes.
With an adult's help, carefully cut the sausages in half lengthwise.
Then use the rounded tip of a carrot peeler to scoop out a long, shallow trough down the length of each half.
Squeeze a thin line of mustard into each trough.
Separate the cresent roll dough into its precut triangle pieces, and lay them flat on an ungreased cookie sheet.
To form insect larve, take two sausage halves and, with their mustard sides touching, put them together to form a whole.
Place a whole larve a Bake according to package instructions.
(Allow the little buggers to cool 15-20 minutes before chowing down on their tender torsos.
Serves 4 goo gobblers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
Heat oven to 350.
Beat margarine and sugars in large bowl until well blended.
Stir in eggs, vanilla and peanut butter.
Mix in flour, baking powder, baking soda and salt.
Stir in cereal and candies.
Drop dough by rounded tsp about 2" apart onto ungreased cookie sheet.
Bake 7 to 9 minutes or until golden brown.
Cool 1 minute; remove from cookie sheet.
Source: Triples box  
In Dutch oven, bring sugar,corn syrup and butter to a boil; boil 2 1/2 minutes.
Stir in pumpkin pie spice,vanilla,salt and food coloring(if desired) mix until evenly colored.
Add popcorn and toss until evenly coated.
Spread popcorn mixture in a single layer on greased sheets of foil and allow to cool and harden.
Break into bite-size pieces and mix with candy corn in a wide shallow bowl; set aside.
To make spiders, cut licorice into 2 inch lengths.
To make legs, starting at one end, make three 1/2 inch to 3/4 inch cuts to make four legs.
Repeat cuts at opposite end.
Leave about 1/2 inch in center uncut.
Gently pull legs apart and curl down.
Push wooden pick through center of body, leaving about 1/4 inch exposed on top.
Push one gumdrop onto exposed pick to make a body.
Using writing tip of decorating icing, squeeze two small dots of icing into gumbrops.
Press jaw-breakers into icing to make eyes.
Place"spiders" and worm-shaped candies in popcorn.
Remove wooden picks before eating.
Makes 4 quarts.
Place onions in slow cooker.
On top of onions place chicken pieces, garlic, tomatoes, tomato sauce, salt, pepper, herbs and  wine.
Thaw frozen turkey in refrigerator till almost thawed (varies in different refrigerators).
The next day put the breast of turkey in a large bowl with salt water, about 1 tb.
of salt.
Refrigerate overnight.
Slice the onions and put in the bottom of the stockpot.
Pat the turkey dry with paper towels.
Sprinkle with garlic powder and paprika, liberally.
Cook 4 1/2 hours on high.
NOTE: I tried a 4 lb.
1/2 turkey breast with the same instructions and it turned out great! This is the greatest way to cook an unwieldy turkey breast that I have happened upon.
Mary Riemerman  
Combine all ingredients in slow-cooker.
Cover pot and set at Low.
Cook for 6 to 8 hours, or until chicken is tender.
YIELD: Serves 6 to 8  Source: The Crockery Pot Cookbook  Note: Since this recipe is from Paris, try to serve this with a crusty French bread, and a little pot of sweet butter.
A carafe of white wine is also a nice addition.
Slice mushrooms.
Remove skin from chicken.
Spray 12" skillet with nonstick spray coating.
Brown mushrooms, onion, and chicken pieces on all sides over medium heat about 15 minutes.
Stir in seasonings and transfer to crockpot.
Can be refrigerated overnight.
Start crockpot on LOW.
When ingredients are heated, add rice.
Cook until done.
PER SERVING: 265 cal, 25g prot, 27g carbo, 6g fat, 67mg chol, 20% of calories from fat  BETTER HOMES & GARDENS  From the recipe files of Sylvia Steiger, CI$ 71511,2253, Internet sylvia.
steiger@lunatic.
com or du_steiger@venus.
edu, moderator of GT Cookbook and FringeNet Lowfat & Luscious echoes  
In a 3 1/2 to 6 quart crockery cooker place cabbage wedges, onion and mushrooms.
Sprinkle tapioca over vegetables.
Place FROZEN chicken pieces atop vegetables.
Pour spaghetti sauce over chicken.
Cover; cook on low-heat setting for 10 to 12 hours.
Transfer to a serving platter.
Sprinkle with Parmesan Cheese.
Makes 6 servings.
Notes from Gaye:  The original recipe did not indicate the amount of onion to use.
I used 1/4 cup dried chopped onion (equivalent to one onion).
I used 1 cup of Ragu Garden Style with Tomatoes, Garlic and Onions.
Also, I used fresh, skinned chicken n breasts.
1)      Rinse the birds and pat dry inside and out, season with salt and pepper to taste and coat with flour.
Brown in hot peanut oil in a skillet.
2) Combine the quail with the soups, broth, wine, onions, and bay leaves in a crock pot and cook on high for 4 hours and then reduce heat to low for 7 to 8 hours or `til birds are tender.
3) Remove bay leaves add the cheese and cook for 30 min more.
Serve over rice or noodles.
Source: "Bill Saiff's Rod & Reel Recipes for Hookin' & Cookin'" cookbook re-typed with permission for you by Fred Goslin in Watertown NY on Cyberealm Bbs.
home of KookNet at (315) 786-1120  
Roast, seed & slice the peppers.
Warm the olive oil in a large saute pan.
Add the sliced peppers & garlic & cook over low heat for 5 to 10 minutes, being careful not to let the garlic burn.
Add the salt, pepper & parsley & cook for another 2 minutes.
Either ladle the mixture onto the grilled bread or puree the mixture & spoon over the crostini.
Carol Field, "Italy in Small Bites"  
Warm the olive oil in a medium sized skillet over low heat & saute the garlic gently, just until it begins to take on colour.
Add the tomatoes, salt & pepper & cook uncovered for 10 minutes, or until the tomatoes lose their juices.
Stir in the parsley.
Preheat the broiler.
Cut the cooked polenta into 2" squares & brush them with a light wash of oil.
Broil until they are firm & lightly crisp with a bit of a crust on the first side.
Turn the squares over & spread with the tomato mixture.
Broil for 5 to 7 minutes & serve immediately.
Carol Field, "Italy in Small Bites"  
Cut bananas into one-inch thick slices.
Push a fork or popsicle stick into a banana slice.
Dip it in orange juice; then roll in one of the crunchy foods.
(These may be frozen if desired to make banana pops.
)  from: The Daily Herald, 2/14/95  
In a microwave-safe dish, combine the margarine and brown sugar.
Microwave on high about 1 minute to melt the margarine.
Beat in the egg when the sugar mixture has cooled, about 5 minutes.
Add the shredded wheat, walnuts, and raisins.
Stir until well mixed.
Pat into the bottom of a 5 inch square microwave safe dish.
Microwave on High about 4-6 minutes.
Let stand for at least 10 minutes before cutting into bars.
To prepare in a conventional oven, preheat oven to 375 F.
Cream together margarine and brown sugar.
Beat in egg and add the rest of ingredients.
Pat mixture into bottom of an 8 inch square pan.
Bake for 15-18 minutes or until the top is browned.
Let stand 5 minutes before cutting into 18 bars.
1 bar = 198 calories, 1 starch/bread, 1 fruit, 2 fat exchanges 2 grams protein, 29 grams carbohydrate, 12 grams fat, 87 mg sodium  Quick & Easy Diabetic Menus by Betty Wedman, 1993 Shared by Elizabeth Rodier April 1994.
NOTE:  Approx 3/4 tsp of honey (12 calories) per serving.
Mix all together with electric mixer, spread evenly on 2 baking sheets with edges, and bake in 250 F oven until golden brown (45 to 60    minutes).
Turn and stir after 30 minutes.
Remove from oven, add raisins.
Cool and store in plastic bag.
This is very good with milk for breakfast.
Makes 5 1/2 cups.
1/3 cup - 188 calories, 1 1/2 starch, 1 1/2 fat exchange 24 grams carbohydrate, 5 grams protein, 8.
9 grams fat, 3.
7 grams fiber 9.
2 mg sodium, 176.
3 mg potassium, 0 cholesterol  Source:  Am.
Diabetes Assoc.
Family Cookbook Vol II, 1987 Shared but not tested by Elizabeth Rodier, Nov 93  Try granola in place of nuts for crunch in a plain cookie recipe.
In a saucepan or microwave-safe bowl, heat the first four ingredients until butter is melted; mix well.
In a large bowl combine the cereals, pretzels, nuts and parmesan cheese.
Drizzle with butter mixture and mix well.
Place in an ungreased 15x10x1" baking pan.
Bake uncovered at 250 degrees for 45 minutes, stirring every 15 minutes.
  
Recipe by: Maine Ingredients Simmer stock, apples, onion, salt and curry for 30 minutes.
Puree in blender.
Add garlic powder, buttermilk and meat to the stock.
Heat just to the boiling point, but do not allow to come to a full boil.
If desired, rice may be added.
Typed by Diana Rattray  
Saute the apple and onion in the margarine until the onion is tender.
Stir in the flour, salt, and curry powder.
Slowly add the milk.
Cook, stirring constantly, until thickened.
Stir in the turkey.
Simmer, stirring occasionally, until hot and bubbly.
Serve on the rice.
(My note: quantity of rice is not stated.
Assume it is not included in the nutritional values.
)  1/4 recipe - 353 calories, 3 lean meat, 2 bread, 1 fat exchange 32 grams carbohydrate, 26 grams protein, 13 grams fat 306 mg sodium, 408 mg potassium, 56 mg cholesterol  Source:  Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93  {
Preheat oven to 350F.
In a bowl combine flour, berbere, sugar & salt.
Gradually mix in about 2/3 c of water until a thick paste is formed.
Dump the mixture onto a floured board & knead until you have a stiff dough.
Make a well in the centre of the dough ball & pour in the oil.
Fold the dough over the oil & knead for another 5 minutes.
Cover the dough with a cloth to keep it moist.
Break off chunks to roll into 1/4" round strips.
Cut these strips into 1/2" long pieces, preferably using scissors so that the ends wil lbe pinche.
Bake on a flat sheet for 20 to 30 minutes until crisp.
Stir 2 or 3 times to ensure even browning.
When cool, store in an airtight container.
"The Africa News Cookbook"  
NOTES FROM MINNEAPOLIS STAR TRIBUNE: Now that he has announced that his joining his wife's catering business, cartoon chowhound Dagwood Bumstead is releasing the recipe for his famous Dagwood sandwich.
See ingredients above.
See directions below.
DIRECTIONS: Arrange the ingredients between two slices of bread.
Serves one.
From: King Features Syndicate Originally posted by: Elaine Caldwell (KVNH17B)  
In the tall glass put the water and baking soda and stir.
Break the noodles into 1" pieces, set aside.
Stir in the vinegar and add the noodles last.
It's also fun to add some food coloring to the water.
Gather as many dandelion buds as possible; ~do not~ include any open or half-opened flowers.
It takes a lot of them, believe me.
Wash them thoroughly in several water baths, being very careful not to pull apart the tight cluster of the bud.
Discard any that begin to open.
Be sure all stem segments have been nipped off to the base of the buds, then soak them for half an hour in cold water.
(This will leach out any of the white sap that may be present.
)  Rinse thoroughly.
Pat dry on paper towels, pressing gently to remove water without crushing the buds.
Using your favorite batter for deep-frying (I prefer a beer-batter of the type used for onion rings), completely coat each bud.
Deep fry at 375-400F, shaking to prevent buds from sticking together, until medium brown.
Drain on paper towels.
Pour nuggets into a bowl, salt to taste, pop in a movie in the VCR, and enjoy.
Sounds weird.
tastes great.
Recipe from Terence Stockdale of St.
Augustine, FL; printed in Country America, August/September 1996.
MM: Lyn.
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Brown beef in large skillet; drain.
In 6-quart pot, combine beef, juice, puree, beans, onion, celery, bell pepper, chili powder, cumin, garlic powder, salt, pepper, oregano, sugar and cayenne; cover pot.
Simmer 1 1/2 hours, stirring every 15 minutes.
Makes 16 (9-ounce) servings.
Source: Houston Chronicle, date unknown.
MM: Lyn.
About 45 minutes before serving time, set cans of lemon and limeade and the container of sherbert out to thaw.
After 15 minutes, scoop out half of the sherbert's containers contents and place it into a brownish color.
Place the remaining sherbert back in  Prepare lemon and limeades according to the package directions and pour into the punch bowl.
Carefully float spoonfuls of the brown blended sherbert on top of the lemnade mixture, spreading it around to look like dirty brown suds.
Do not stir.
Use a ladle to serve punch in cups.
Serves about 30 dirty, nonbathing buddies.
Sicko serving suggestion: Float a handful of green, yellow and white tiny after dinner mints (tiny bars of soap), on top of your scummy punch.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  D$
ith an adult's help, chop the celery heart into small pieces.
Using clean hands, pull apart the surrounding whitish leafy stalks, leaving them long and stringy; these celery pieces will be your seaweed.
Set aside.
Drain the jar of artichoke hearts and cut into the size of a penny.
Prepare soup according to directions.
Add the celery and artichokes and heat until soup comes to a boil.
turn heat to low and carefully add two or three drops each green and blue food coloring until the soup reaches an appropriately murky seawater color.
Carefully ladle the hot soup into individual bowls and sprinkle a quarter cup of crackers on top of each one.
Encourage some of the floating celery seaweed to hang over edge of bowls and serve.
Artichoke pieces and rice from the soup will sink, just like  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
Pumpes.
Take an sethe a gode gobet of Porke, & not to lene, as tendyr as thou may; than take hem vppe & choppe forth with-alle, & Also choppe forth with Roysonys of coraunce; than take hem & rolle hem as round as thou may, lyke to smale pelettys, a ij inches a-bowte, than ley hem on a dysshe be hem selue; than make a gode Almounde mylke, & a lye it with floure of Rys, & lat it boyle wyl, but loke that it be clene rennyng, & at the dressoure, ley v pompys in a disshe, & pore thin potage ther-on.
An if thou wolt, sette on euery ponpe a flos campy flour, & a-boue straw on Sugre y-now, & Maces; & serue hem forth.
And sum men make the pellettys of vele or beeff, but Porke ys beste & fayrest.
900 g/2 lb lean pork without skin or bone 1.
1 litres/2 pints/5 cups beef stock, skimmed of fat 125 g/4 oz ground almonds 1 tablespoon rice flour or cornflour 1 tablespoon currants 1/4 teaspoon ground mace 1/8 teaspoon ground cloves Salt and pepper A little oil for greasing Garnish: White sugar and ground mace for sprinkling Small real or dried flowers  These meatballs can be used as snacks for two or three people, or as a garnish for roast poultry or game.
Cook the pork in the stock until just about tender.
Drain it, reserving the stock,  Use 275 ml/ 10 fl oz/ 1 1/4 cups of the stock to make almond 'milk' with the ground almonds and rice flour or cornflour as described in a previous recipe.
Put this and the rest of the stock aside, separately, to cool.
Cut the pork into small slices.
It should still be moist but not pink.
Process the slices in batches in an electric blender, adding the currants, spices and seasoning while processing.
Form the mixture into 18 meatballs about 4 cm/1 1/2 inches in diameter.
Roll these in a lightly greased frying-pan until lightly browned all over, then leave to cool.
Thin down the almond 'milk' if necessary with a little stock; it should coat the meatballs lightly.
Cover each meatball with a little 'sauce'.
Just before serving, sprinkle the dish lightly with white sugar and the golden mace, and decorate with small vivid flowers.
from The Medieval Cookbook by Maggie Black Chapter 6, "The Court of Richard II" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94  
Cut the tofu into cubes 1" X 1" X 1 1/2".
Set aside.
Make a paste of the garlic, cilantro root, chili peppers & salt.
Add the vinegar & mix.
Dissolve the sugar in 1/4 c hot water & add it to the paste along with the peanuts.
Sprinkle with cilantro leaves & red pepper flakes.
Put the oil in a wok & heat until hot.
Deep-fry the tofu for 5 minutes until it becomes light brown.
Drain on paper towels.
Place tofu on a serving plate with the peanut sauce next to it.
Use the sauce as a dip.
Serve either hot or at room temperature.
NOTE:  Apparently you can buy tofu already deep-fried.
If using this product, then only deep-fry it again for 1 minute.
Puangkram C.
Schmitz & Michael J.
Worman, "Practical Thai Cooking" From: Mark Satterly                   Date: 10-12-94  
Gently place the eggs in a saucepan and fill it with water until the eggs are just covered.
With an adult's help, bring the water to a boil over high heat.
Turn the heat down to medium and allow to simmer for 10 minutes.
Remove the pan from the heat and carefully drain off the oht water into the sink.
Cover the eggs with cold water and set aside for five minutes.
Gently crack the eggs against a hard surface, then carefully peel off the shells.
Slice each egg in half lengthwise.
With clean fingers, scoop out the yolks and put them in a small bowl.
Mash the yolks with a fork until they are crumbly.
Add mayonnaise and blend.
Crefully fill the empty egg whites with yolk mixture.
Cover a platter with lettuce leaves, setting a leaf or two aside for garnish.
Arrange the egg halves, YOLK SIDE DOWN, on the leaves.
These are your mice bodies.
To give them each eyes and a mose, pull the pimento out of an olive and cut it into three smal  With an adults help, cut thirty two thin, lengthwise strips from several of the green olives.
Stick two of these strips end to end onto the back end of the mouse to form the tail.
Out of the remaining olives, cut thirty two small triangular ear pieces.
You  To garnish: Tear small pieces of lettuce and position in front of the mice's mouths as if they have been noshing.
As a final touch, heap a pile of mouse droppings (chocolate sprinkles) on the platter to re-create an authentically tidy mouse toilette.
Serv  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  k
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Mix together all but the nuts.
Cover and let stand at room temperature for one hour.
Preheat oven to 300 degrees.
Remove the garlic cloves from the mixture with the strainer.
Add the nuts to the liquid and toss and coat them well.
Place them on a large baking sheet in a single layer.
Bake for 20 minutes, stirring twice to brown all sides.
Place the nuts on paper towl to drain and cool.
Store up to 3 weeks in a tightly covered container.
From: B.
Light Shared by: Pat Stockett  _
Recipe by: Concord Hospital Admitting Cookbook, Concord NH Poach chicken pieces until almost tender, about 15 minutes, in 1 quart well Saute onion until golden in hot oil in a dutch oven.
Add the tomatoes and Place chicken in baking dish, pour all of the sauce over it, cover, and bak  
Pour the beef froth into a saucepan.
Set aside and don't add any water.
Remove the biscuits from the tube, seperate them and carefully cut each one in half.
Then, using clean hands, sculpt the biscuit pieces into "dump" shapes.
Add the dumps to the beef broth.
With an adult's help, place the dumps and broth over medium heat and cook until the mixture comes to a boil.
Turn the heat to low, cover the pan with a lid and simmer for 15-20 minutes.
Carefully check the broth level ofte  Pour the chicken broth (diaper fluid) and one can water into the second saucepan.
With a slotted spoon, carefully transfer the cooked dumps from the beef broth and place in the chicken broth pan.
Heat chicken broth according to the directions on the can,  Sicko serving suggestion: When you're done eating, place a container of baby wipes on the table for guests to clean up with!  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  u
Preheat oven to temperature called for on roll package.
Separate rolls into four squares.
Press the perforated diagonal together to remove.
Place squares on ungreased baking sheet.
Cut ham and cheese into 1 1/2" squares.
Top each square of dough with a slice of cheese, then a slice of ham, then another slice of cheese.
With each square of dough, make a cut from each of the four corners toward the center.
Stop 1/2" from the center.
With each square of dough, fold alternating points to center.
Overlap each point of dough over the last one and pinch to seal.
Fasten with a toothpick.
(Will look like a pinwheel) Brush each wheel with a little milk and sprinkle with sesame or poppy seeds.
Bake according to directions on roll package.
Source:  My Very Own Valentine's Day by Robin West  - Dave Hughes  n
Cut chicken into serving pieces.
Place in a large, heavy pot and cover with water.
Bring to a boil, lower heat, and simmer for 2.
Remove from the heat, cool, and remove meat from the bones.
Skim the fat from the top of the liquid when has cooled.
Chop the chicken meat into coarse chunks and return to the liquid.
Fry the salt pork with the onion & garlic until the pork is browned.
Place the pork, pork grease, onions, potatos, carrots, & salt into the liquid and then add 1 qt.
of hot water.
Bring to a boil then boil for 10 minutes.
Reduce heat to simmer.
After 10 more minutes add the buttermilk & butter and cover.
Cook for 10 minutes more then serve hot.
Origin: Oksana Larashenko, Periaslav, Ukraine circa 1995  o
Mix together all ingredients and cook for 3 minutes over low heat.
Stir well.
Add food cloring.
Store in a plastic container.
Kids love it and it is easier to clean up.
Making The Borax Water:  Borax is a type of powder soap that is available in most grocery stores.
Add 1 tablespoon Borax powder to 1 cup of Water.
Stir until most of the powder dissolves.
Store the Borax Water in a jar or bottle, and label the container "BORAX & WATER MIXTURE".
Remember that one cup of Borax water will make many batches of "Goofy Putty".
Preparing The Glue:  Measure 1 tablespoon of Elmer's Glue into a zipper-lock bag.
Add 1 teaspoon of plain water to the bag and mix.
The additional water makes the glue flow better.
Add a drop of food coloring to spice up the experiment.
Making Goofy Putty:  Add 1 tablespoon of Borax Water to the bag of watered-down glue.
Seal the bag and squeeze for 2 minutes in order to thoroughly mix the liquids.
Notice that the liquids are starting to form a putty-like substance.
Remove the putty from the bag and continue to squeeze.
Try to explain how and why the glue changed.
How Does It Work:  The mixture of Elmer's Glue with Borax and water produces a putty-like material called a polymer.
In simplest terms, a polymer is a long chain of molecules.
As a model for these chains of molecules, picture in your mind strands of cooked spaghetti.
If the polymer chains slide past each other easily, then the substance acts like a liquid because the molecules flow.
If the molecules hook together at a few places along the strand, then the substance behaves like a rubbery solid called an elastomer.
Borax is the chemical that is responsible for hooking the glue's molecules together to form the putty-like material.
There are several different methods for making this putty-like material.
Some recipes call for liquid starch instead of Borax Soap.
Either way, when you make "Goofy Putty" you are learning about some of the fun an unusual properties of polymers.
SAFETY PRECAUTIONS WITH CHEMICALS Although these substances are not considered hazardous, you should treat all chemicals with care and wash your hands after handling.
Do not taste or eat any of the materials described in these activities.
Do not pour any of these experiments down the sink.
Do not allow any GOOFY PUTTY to remain on clothing, upholstery, wood surfaces, or carpet.
These substances may stain and damage the surface.
Clean up any spill immediately.
Source: Mad Scientist 1995 Girl Scout Day Camp   
Making The Borax Water:  Borax is a type of powder soap that is available in most grocery stores.
Add 1 tablespoon Borax powder to 1 cup of water.
Stir until most of the powder dissolves.
Store the Borax Water in a jar or bottle, and label the container "BORAX & WATER MIXTURE".
Remember that one cup of Borax Water will make many batches of "SLIME".
Preparing The Guar Gum (available at health food stores):  Measure 4 cups (approximately 1 liter) of warm water into a large mixing bowl.
Add 10 drops of food coloring - possibly green!  SLOWLY (very slowly) stir in 2 teaspoons of guar gum.
This fine powder has a tendency to clump up if it is not stirred into the water slowly.
After thoroughly mixing, pour the guar gum mixture into a soda bottle and label it appropriately.
Making Slime:  Pour 1/2 cup of the guar gum mixture into a clean zipper-lock bag.
Add 1 teaspoon of the Borax Water mixture that you made previously.
Seal the bag and shake.
Within seconds you'll have prepared your very own batch of SLIME!  This gooey mixture will retain its slimy properties for 1-2 days before finally turning into a watery mess.
When the SLIME is no longer good, seal it in the zipper-lock bag and throw it away.
Do not pour it down the drain.
How Does It Work:  It's gooey, slippery, sticky, really slimy and kids love it!  Make up a batch of SLIME and you'll be the hit of any party.
The mixture of guar gum with Borax and water produces a slime-like material called a polymer.
In simplest terms, a polymer is a long chain of molecules.
As a model for these chains of molecules, picture in your mind strands of cooked spaghetti.
If the polymer chains slide past each other easily, then the substance acts like a liquid because the molecules flow.
If the molecules hook together at a few places along the strand, then the substance behaves like a rubbery solid called an elastomer.
Borax is the chemical that is responsible for hooking the guar gum molecules together to form the SLIME.
Guar gum is actually a vegetable gum commonly used as a thickening agent in various food products and cosmetics.
Additional guar gum may be purchased at a health food store.
The guar gum and water mixture may only last a few days.
You can prolong the shelf life of the mixture by keeping it in the refrigerator.
SAFETY PRECAUTIONS WITH CHEMICALS: Although these substances are not considered hazardous, you should treat all chemicals with care and wash your hands after handling.
Do not taste or eat any of the materials described in these activities.
Do not pour any of these experiments down the sink.
Clean up any spill immediately.
Source:  Mad Scientist 1995 Girl Scout Day Camp  
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Mix flour and salt well, then slowly add the water mixing with a spoon to form a ball if you add too much water the dough becomes too sticky.
Knead 7-10 min until dough is smooth and firm.
{keep dough in a plastic bag to keep moist} Then roll out and shape as you would cookies.
You can air dry, but if you want the puffier look, preheat the oven at 325-350 NEVER HIGHER, bake on foil covered cookie sheet for 30min for 1/4" of dough thickness, or until light brown.
If ornament puffs up too much, lower heat to 50-75 poke hole in bubble with toothpick.
_Ph *
1/2 Dijon mustard                  1/4 cup plus 1 "shot" Jim Beam 1/4 cup soy sauce                  1/2 cup packed dark brown sugar 3 tbs Worcestershire sauce         1/3 cup minced scallion 3 cloves garlic, minced Directions: Sample whiskey to test for quality.
All ingredients should be of the finest quality.
This is also known as "searing" and keeps all the juices in.
Stir all ingredients together in a bowl.
I use this Southern marinade for shellfish like shrimp or scallops, covered at room temperature for an hour.
For beef, poultry or pork, cover and chill overnight.
Baste the seafood or meat with the marinade as it is grilled.
Makes about 1-1/2 cups & I usually double the recipe to have plenty of sauce for basting.
~End Recipe Export- -Begin Recipe Export- QuikBook version 0.
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TO MAKE AND DRY STARTER:  Add 2 cups hops to 2 qts.
of boiling water.
Cook down to 1 quart or less.
Strain through a seive, return to heat and bring back to boiling, turn off, and stir in 4 heaping tablespoons of flour, and 1 heaping tablespoon of sugar.
Put in a non metal container, cover with a dishtowel, and let stand overnight in a warm place while it works.
In the morning, mix with enough cornmeal to make small biscuits.
Let dry, store in a dry place.
To Use for biscuits: Dissolve dry biscuit in warm water, let stand about a half hour to dissolve.
Add 1 qt.
flour, let it stand to rise over night.
Next morning add about another quart of flour and a little salt to make a stiff dough, form into rolls and bake.
Wash chicken wings & cut away each tip section.
Hold each end of a remaining,jointed wing, & disjoint by bending elbow;don't separate.
Hold- ing fingers tightly around smaller bone, press upward, pushing meat from smaller section right into larger section, giving wing a drumstick appearance.
Repeat process w/ all wings.
Com- bine ginger root,garlic,oil,salt,Tabasco,brandy and egg in bowl & mix well.
Marinate wings in mixture approximately 2-4 hrs.
at room temperature.
Fold wings into Shrimp Batter; deep fry at 360 until golden brown.
BATTER: Combine all ingredients.
Thin w/ water until the consistency is that of pancake batter For fluffier batter, add 1 tsp.
oil & 4 oz.
beer.
Temperature(s): HOT Effort:  AVERAGE Time: 05:00 Source: CHINA ROW Comments: CANNERY ROW,MONTEREY Comments: WINE:CHATEAU ST.
JEAN FUME BLANC  
Here is the dryer Lint Modeling clay from the MUDWORKS book by MaryAnn F.
Kohl *(found in the pharmacy section of the grocery store) Stir lint and water in saucepan.
Add flour and stir to prevent lumps.
Add Oil of Cloves.
Cook over low and stir until mixture forms peaks.
Pour out and cool on newspapers.
Shape over boxes, bottles, balloons or press into a mold.
Makes 4 cups.
Dries in 3-5 days, very durable and hard Dries smooth if pressed into a mold, dries rougher if shaped over an object.
Source:    ROBERT GOINGS   (BBGF16A)  W3
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"Gele of Fish"  Combine vinegar, wine, pepper, and saffron in a saucepan.
Bring to a boil and simmer for 10 minutes.
Add fish and poach for a further 10 minutes, or until fish flakes.
Remove and leave to cool.
Strain the marinade and pour over the fish.
Marinate overnight.
Drain the fish fillets and serve cold on a bed of lettuce with mayonnaise.
The fish needs no additional cooking, as the vinegar marinade 'cooks' it as in a modern ceviche.
From _The Form of Cury_, 1378 Printed in _Seven Centuries of English Cooking_ By Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett  
uDh47b
Combine first six ingredients and beat well.
Dry meat well.
Dip into batter and deep fry.
Note:  be sure water is ice cold or the batter won't stick to meat.
Trim and wash celery and fill with cheese.
Top with crackers and serve.
Source: Healthy Treats and Super Snacks for Kids  
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Remove wing tips and reserve for the soup pot.
Cut each wing in half at the joint.
In a mixing bowl combine the wings and other ingredients except the oil.
Mix, cover and refrigerate 3 hrs.
In a large, deep pan heat the oil, add wings and fry until golden brown on both sides- 12 min total.
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Cut bananas in half and insert popsicle stick lengthwise through center.
Roll in orange or lemon juice and place on waxed paper.
Place in freezer until frozen firm.
Melt chocolate chips and oil on top of double boiler.
Spoon chocolate over frozen bananas and then roll in nuts and coconut.
Work fast as the chocolate dries fast.
from: The Daily Herald, 2/14/95  
** Fruit juice should be a combination such as pineapple-orange-banana.
In a 5 cup blender or food processor, combine juice and malted milk powder.
Blend at medium speed, stopping frequently to scrape sides, until malted milk powder is dissolved.
Add ice cream; continue blending, stopping frequently to scrape sides, until smooth.
Serve immediately.
Yield: 5 servings.
9^l~L
In a small bowl, mix all ingredients (except the bread) together.
You may need to add a little more cottage cheese to bind the ingredients.
Spread the mixture on the bread.
This sandwich is especially good when served on some quick beards such as banana bread, zucchini bread or any other quick breads.
Source: The Creative Lunch Box by Ellen Klavan Brought to you and yours via Nancy O'Brion and her Meal-Master.
Put all ingredients into blender; puree until very smooth and thick.
Source:  The Toronto Star Newspaper.
Date:  
Soften gelatin in 1 cup fruit juice in medium mixing bowl.
Bring one cup juice to a boil and stir in gelatin/juice mix.
Continue stirring until gelatin is dissolved.
Add remaining cup of juice.
Pour into 8 inch square pan and refrigerate until firm.
*Kids love these cut with cookie cuuters into their favorite shapes.
*Holiday treats are always welcome - orange-pineapple pumpkins at Haloween, red fruit-berry bells at Christmas, use your imagination and enjoy! *A drop of food coloring in white grape juice will transform it to any "season".
*Great in a candy dish for nibblers.
Exchanges = 1/2 fruit Servings are as follows: Orange-pineapple chews = 5 squares Apple chews = 5 squares grape chews = 4 squares orange chews = 5 squares 30 cal, 7.
5 carbs, no pro or fat.
In small saucepan, combine sugars, cream and margarine.
Heat to simmering; cook over low heat, stirring constantly, for 2 minutes.
Remove from heat; add brandy.
Serve warm over Cran-Brandy Pudding (see previous recipe)>  I have never tried this recipe.
It comes from my "Pillsbury Festive Holiday Recipes" cookbook, Classic #13.
Marilyn Sultar  
Bone the turkey.
Remove all the meat from the skin.
Make a rich broth from the bones.
Cut the meat from the drumsticks and breast into 1/2" cubes and grind the remaining meat; combine it with the ground veal and lean pork.
Combine the turkey cubes, ground meats, salt pork, cognac, cream and seasonings.
Lay the turkey skin shell outside down on a flat surface and spread with the seasoned mixture.
Pat the meat into an even rectangle extending all the way to the edges.
Top with alternate rows of fatback, tongue and truffles.
Sprinkle with pistachios.
Draw the edges of the skin together to form a sausage like roll and sew the edges together.
Generously butter a large piece of linen cloth and place the galantine on it.
Roll it tightly and tie the ends.
Then tie loops two or three times around the middle sections and lengthwise as well to help it hold it's shape.
The roll should be smooth and even.
Place the roll in a large pot, add the vegetables, seasonings and enough broth to cover.
Cover, bring to a boil and simmer gently 1 1/2 hrs.
Let the galantine cool in the liquid.
Remove it from the broth.
Unroll the galantine and reroll it in a clean cloth.
Weight it down with a heavy plate for two hours or more, then remove the cloth.
Remove the sewing thread.
In the interim make an aspic of the turkey broth and make the chaud froid.
In decorating any food with aspic make sure the food is very cold and that the aspic is cooled but still liquid.
It should be the consistency of syrup.
Place the galantine on a wire rack in a roasting pan and set in the freezer til thoroughly chilled but not frozen.
Remove and apply a coating of the chaud froid.
Chill and repeat until covered with a solid glaze.
Make flower or other patterns from the cut up garnishes.
Dip the cut ups in aspic and place on the chaud froid covered galantine.
Chill.
Cover the galantine in stages using the same technique as for the chaud froid.
Any chaud froid or aspic that drips off the galantine can be recaptured, warmed, chilled and reused to finish.
Keep the finished galantine chilled until ready to serve.
Yields: 15 main dish servings or thirty appetizers with toast points.
Makes an elegant centerpiece for a buffet dinner.
Adapted from recipes in The New York Times Cook Book, Craig Claiborne and in the Joy of Cooking by Jim Weller.
Combine all ingredients in a large Dutch oven.
Cover and bring to a boil.
Reduce heat and simmer 45 minutes to 1 hour.
Serve hot.
Food Exchange per serving: 1 STARCH EXCHANGE PER SERVING: CAL: 84; CHO: 6mg; CAR: 15gm; PRO: 4gm; FAT: 1gm; SOD: 250mg;  Source: All New Cookbook for Diabetic and Their Families.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Pour water into a large pot.
Add the chicken, tomatoes, salt, and pepper.
Prepare cake mix as directed on package.
(Crack egg shells carefully and save the two best to use as candle decorations.
Wash carefully and turn upside down to dry.
)  Pour mixture into greased and floured pans and bake 35 to 40 minutes at 350 degrees.
After cake is cool, measure across one short edge of cake and mark the center with a toothpick.
Measure 4 inches down the long edge and mark with picks.
Prepare directions as directed on the package.
Cut the cake between the center wooden picks and the side picks in a curve to make a rounded top for the ghosts head.
Slide the corners down the sides to about the center of the cake.
Turn the corners so the sides are up, to make arms that look as though they are reaching out to you.
attach the arms  to the cake using frosting.
Frost the rest of the cake.
Place the two washed egg shells round sides down on the cake for eyes and place one sugar cube in each.
Make a mouth of the licorice string.
Just before serving, pour 1/2 ts lemon extract over each sugar cube.
Ask a grown up to light them for you.
Turn the lights off and it will be spooky!!  
Preheat the oven to 300
F / 150
C / gas mark 2.
Work the ground almonds, sugar and rose-water together to make a stiff paste.
Knead until quite smooth.
Reserve a little of the marzipan for decorating the marchpane and place the rest on a sheet of greaseproof paper.
Roll it into a circle, about 3/8-inch thick, and decorate the edges with the back of a knife as you would a pie.
Slip the marzipan on to a baking sheet and bake for 15 minutes, then turn off the oven, open the oven door and leave to cook for another 15 minutes, then turn off the oven, open the oven door and leave to cook for another 15 minutes, or until firm and dry, but only lightly coloured.
Meanwhile, mix the rose-water and icing sugar to a thin paste for the glaze.
Brush over the marchpane and continue cooking for about 5 minutes until dry and glossy.
Remove from the oven and leave to cool.
Roll out the reserved marzipan until quite thin and cut out into hearts, diamonds, letters, animals or birds.
Paint with edible gold colouring and fix on to the glazed marchpane as it dries to form patterns or pictures.
Alternately, the reserved marzipan can be modelled into figures of animals or birds, or into knots which can be gilded as before.
Sugar-coated caraway, fennel or coriander seeds, or confectioners' silver balls can also be used for decoration.
Serve as a sweetmeat with coffee at the end of a meal.
**  A Book of Historical Recipes  ** by    Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair ORIGINAL RECIPE::  How to make Marchpane Cake    (dated from  1699 AD)  "Take blancht Almonds and sugar and beat them up into a Past, and when have beaten it into a Past, rowl it out about the thickness that you will have your Marchpane Cakes to be and cut them in 3 square pieces and set an Edge to them of the same past, and Impress the Edges of them, then take Rose Watter and beat searced sugar in it till it be as thick as Pancakes, butter and wet them within it and strew a few of Bisketts in them and set them upon Wafers, and set them againe upon Papers and bake them, and keep them for your use.
"  To gild a Marchpane or any other kind of Tart  (dated from 1584 AD)  "Take and cut your leafe of golde, as it lieth upon the booke, into square peeces like Dice and with a Conies tailes end moysted  a little, take golde up by the one corner, lay it on the place beeing first made moyste, and with another tayle of a Conie drie presse the golde downe close.
And if ye will have the forme of an Harte, or the name of Iesus, or any other thing whatsoever; cut the same through a peece of paper and lay the paper upon your Marchpane or Tart; then make the voide place of the Paper (through which the Marchpane appeareth) moyste with Rose Water, laye on your golde, presse it down, take off your Paper and there remaineth behinde in golde the print cut in the saide paper.
"  Historical note:  The marchpane was the centrepiece of any banquet.
It was a large flat disc of marzipan, sometimes with a raised rim round the edge, weighing perhaps 3 to 4 pounds or more, which was iced, sumptuously decorated and surmounted for special occasions with three-dimensional figures or models in cast sugar (hot sugar syrup moulded in stone, wooden or pewter shapes); sugar plate (similar to modern fondant icing) or almond paste.
Finally, the marchpane was often gilded with gold leaf, readily available but exceedingly expensive in Elizabethan times.
Mix all ingredients together in a small bowl.
Use to marinate meat, fish, chicken for an hour or overnight, turning to coat from time to time.
Remaining marinade may be used to baste meat while is cooking.
Makes 3/4 cup = 6 servings.
Food Exchange per serving: FREE; CAL: 46; CHO: 0mg; CAR: 6g; PRO: 1g; SOD: 202mg; FAT: 0g;  
Combine all of the cerals and nuts in 4 qt bowl and set aside, (you may subsitute what ever sorts of cereals that you prefer as long as the overall quantity remains the same.
)  In a 2 qt glass bowl mix together the brown sugar, butter, and corn syrup,microwave on high until mixture boils (3 - 3 1/2 min).
Stir once to dissolve sugar.
Microwave on 30% - 4 min or until mixture is golden brown.
Then stir in the vanilla and soda.
Pour over dry cereal mixture.
Toss to coat evenly.
Microwave on high uncovered 4 1/2 to 5 min, or until lightly glossed.
Stir twice.
Spoon onto waxed paper.
Cool and break into pieces or chunks.
Store in tight container.
Source: found floating in Cyberspace and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs home of KookNet @ (315) 786-1120  
Combine beans and boiling water in slow-cooker.
Let stand while preparing other ingredients.
Add onion, garlic, jalapeno, cumin and chili powder to pot.
Place chicken on top.
Quarter squash lengthwise; seed.
Cut crosswise into 3/4 inch pieces.
Add to pot.
Cover and cook on low heat for 7 hours or until beans are tender.
Stir in hominy, sour cream, salt, lime juice and chopped cilantro.
Spoon into bowls.
Garnish with sour cream, chopped tomato and cilantro leaves.
(If a milder chili is desired, remove ribs and seeds from chilies.
) CONVENTIONAL COOKING: Soak beans overnight; rinse and drain.
Cook according to to package directions; reserve 1 cup cooking liquid; drain beans.
Heat 2 Tbls oil in Dutch oven.
Add onion; cook, covered, 10 minutes.
Stir in garlic, jalapeno, cumin, chili powder, squash, hominy, beans.
Add 1 cup bean liquid.
Simmer, covered, 12 minutes.
Stir in chicken; cook 10 minutes.
Remove from heat.
Stir in salt, sour cream, lime juice, cilantro.
From Sept 19, '95 Family Circle Formatted by Pegg Seevers 11/12/95  
Stuff the goose with a mixture of the fruits, herbs, and garlic; sew or skewer closed, and roast on a rack in an open roasting pan at 325 degrees for 30 minutes per pound.
Pour off the fat as it accumulates, and set aside When goose is about done, make a sauce by blending together the breadcrumbs vinegar, spices, and wine, with a little of the accumulated fat (about 1/4 cup is probably as much as most people would find palatable).
Pour over the goose, or serve separately.
~ Pleyn Delit Hieatt and Butler.
Submitted By SAM WARING   
Place the tomatoes in a large kettle with the onions, garlic, bay leaves and red pepper pods.
Cook until soft and strain through a seive or put through a food mill.
This should yield about 2 quarts of tomato puree.
Return the puree to the kettle and add the brown sugar.
Tie the allspice and cinnamon in a small cheesecloth bag and add it to the kettle along with the cloves, salt and pepper.
Cook quiickly, stirring frequently, until reduced to about half the original volume.
Season the mixture to taste with additional salt, if needed.
Remove the spice bag and add the vinegar.
Simmer ten minutes longer and pour at once into hot sterilized bottles.
Seal the bottles with paraffin.
SOURCE: "An Herb and Spice Cook Book", by Craig Claiborne, Copyright 1963  
In a Dutch oven, heat the oil and brown the chicken slightly.
Add all of the remaining ingredients except the kidney beans and simmer for 1 hour.
Add the kidney beans and simmer for an additional hour, or until the chili reaches the desired thickness.
Each serving provides:  288 calories, 27 g protein, 6 g fat, 33 g carbohydrate, 857 mg sodium, 49 mg cholesterol.
Source: Low-Fat Gourmet Chicken Cookbook.
Shared and MM by Judi M.
Phelps - The San Jose Kid.
With an adult's help, preheat oven to 375F.
Mix jello and hot water in a small bowl.
Stir until jello is dissolved.
Add the shredded coconut, stir and set the bowl aside.
Beat the butter and sugars until creamy.
Add the eggs, milk and vanilla and beat again.
Set aside.
Combine the flour, baking soda and salt in a small bowl.
Add this to the big bowl and stir well.
Stir in oats, nuts and currants and mix.
With a slotted spoon, separate the shredded coconut from the gelatin and set the coconut on a few paper towels to drain.
Place another 2 paper towels on top of the coconut and press, squeezing out any liquid.
The leftover jello is not needed.
Add a cup of  Spoon out tablespoon sized lumps of dough and place them 1-2" apart on an ungreased cookie sheet.
Bake 9-10 minutes until golden brown.
Allow lumps (which should now be shaped like steaming patties) to cool on cookie sheet for 1 minute.
Then, put on wire  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
DxDDD
Grete pyes.
Take faire yonge beef, And suet of a fatte beste, or of Motton, and hak all this on a borde small; and caste therto pouder of peper and salt; and whan it is small hewen, put hit in a bolle.
And medle hem well; then make a faire large Cofyn, and couche som of this stuffur in.
Then take Capons, Hennes, Mallardes, Connynges, and parboile hem clene; take wodekokkes, teles, grete briddes, and plom hem in a boiling pot; And then couche al this fowle in the Coffyn, And put in euerych of hem a quantite of pouder of peper and salt.
Then take mary, harde yolkes of egges, Dates cutte in ij peces, reisons of coraunce, prunes, hole clowes, hole maces, Canell and saffron.
But first, whan thoug hast cowched all thi foule, ley the remenaunt of thyne other stuffur of beef a-bought hem, as thou thenkest goode; and then strawe on hem this: dates, mary, and reysons, &c.
And then close thi Coffyn with a lydde of the same paast, And putte hit in the oven, And late hit bake ynough; but be ware, or thou close hit, that there come no saffron nygh the brinkes there-of, for then hit wol neuer close.
450 g/1 lb shortcrust pastry 1 egg white, beaten until liquid 450 g/1 lb boned breasts of chicken, pigeon or wild duck and/or saddle of hare or rabbit (not stewing meat) Salt and black pepper 450 g/1 lb minced beef 2 tablespoons shredded suet 3 hard-boiled egg yolks, crumbled Spice mixture made with 1/4 teaspoon each ground cinnamon and mace and a pinch of ground cloves 25 g/1 oz stoned cooking dates, chopped 25 g/1 oz currants 50 g/2 oz stoned prunes, soaked and drained 125 ml/4 fl oz/ 1/2 cup beef stock 1 tablespoon rice flour or cornflour  No Christmas feast in medieval times was complete without a 'grete pye'.
In some recipes, it could contain many varied meats, but quite often only two or three different kinds were suggested; change the meats suggested here if you wish.
Use just over half the pastry to line a 23-cm/9-inch pie plate.
Brush the inside with some of the egg white.
Skin the pieces of breast and other meat if necessary and parboil them gently in salted water for 10-15 minutes.
Drain and leave to cool.
Mix together in a bowl the minced beef, suet, salt and pepper to taste, the egg yolks and half the spice mixture.
Add the rest of the spices to the dried fruit in another bowl.
Slice the parboiled meat.
Pre-heat the oven to 220C/425F/Gas Mark 7.
Add 1 or 2 tablespoons of the beef stock to the rice flour or cornflour in a small saucepan and cream them together; then add the remaining stock and stir over gentle heat until slightly thickened.
Keep aside.
Cover the bottom of the pastry case with half the mince mixture.
Arrange the sliced meat in a flat layer on top.
Scatter the chopped spiced fruit over it and cover with the remaining mince.
Pour the thickened stock over the lot.
Roll out the remaining pastry into a round to make a lid for the pie.
Brush the rim of the case with a little more egg white and cover with the lid.
Press the edges to seal, and make escape slits for steam.
Decorate with the pastry trimmings and glaze with egg white.
Bake for 15 minutes, then reduce the heat to 160C/325F/Gas Mark 3 and bake for 45-50 minutes longer.
Serves 6 to 8.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham  
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In lg.
bowl combine all the ingredents for the sauce.
Mix well, cover and refrigerate over night.
Heat an outside grill and let the sauce> come to room temp.
Sprinkel the chicken with lime juice and with salt and pepper, as you like.
Place on grilland cook for about 6 min per side or until brown.
brush the sauce on the chicken throughout the grilling and top each with more sauce when serving.
Spread 4 slices of bread with cranberry sauce: top with turkey, cheese and remaining bread slices.
Lightly spread outside of sandwiches with butter; cook in large skillet over medium-low heat until browned on both sides.
Makes 4 servings.
Per serving: Calories 426 Fat 19g Cholesterol 75mg Sodium 525mg Percent calories from fat 40%  Source: Bread Winners, and Dallas Morning News 9/25/96 Typos by Bobbie Beers  
In a small bowl, combine all ingredients except chicken; mix well.
Cut chicken lengthwise into strips about 1 inch wide.
Thread chicken onto 8 skewers; brush generously with sauce mixture.
Grill chicken over hot coals, covered, 3 to 4 minutes on each side or until chicken is cooked through, basting with sauce once or twice.
Discard remaining sauce.
Makes 4 servings.
Per serving: Calories 233, Fat 10g, Cholesterol 86mg, Sodium 76mg, Percent calories from fat 41% **  Dallas Morning News  --  Food section  --  17 July 1996  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Make two marinades as follows:  Place 1 cup of the olive oil and 1/4 cup of lemon juice in each of two bowls.
Add the dill to the first bowl and the horseradish and mustard to the other.
Add salt and pepper to both marinades.
Cut the salmon, tuna and swordfish into 1/2 by 1/2 by 2 inch pieces.
Place the salmon and the swordfish in the horseradish-mustard marinade and the shrimp and tuna in the dill marinade for about 30 minutes.
While the seafood marinates, soak the bamboo skewers in cold water.
Thread the seafood on the skewers, alternating fish, and beginning and ending with a shrimp.
Grill over hot coals for about 2 minutes, turning occasionally.
Makes 10 servings.
From: Asbury Park Press 6/15/94 Shared By: Pat Stockett From: Pat Stockett Date: 16 Jun 94  
Cut each chicken thigh into 12 small pieces.
On a bamboo skewer, lace 3 pieces of chicken alternately with 1 piece of green bell pepper and 1 piece of red bell pepper.
Set aside.
In a large shallow baking dish, combine all remaining ingredients except the orange to make a marinade.
Dip the chicken skewers in the marinade to coat; arrange skewers in a baking dish, cover and marinate for at least 2 hours or overnight.
At cooking time, prepare the Cranberry Plum Sauce; keep warm until needed.
Drain the chicken.
Broil the skewers for 4 minutes, turning skewers once to cook about 2 minutes on each side.
Arrange on serving platter around bowl of Cranberry Plum Sauce.
Garnish with orange slices.
Makes about 24 appetizer servings.
**  Cranberry Plum Sauce  **  In a medium saucepan, mix all ingredients.
Whisk mixture over medium heat until well blended and hot.
Pour into small serving bowl.
Serve warm with the chicken.
**  Dallas Morning News  --  Neighborhood Shopper  --  25 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Mix all ingredients except salmon.
Marinate for at least 30 minutes.
Grill (15 minutes per side for steak, 6 for fillet), brushing often with leftover marinade.
Soak bamboo skewers 1 hour before using.
Devein shrimp with scissors leaving shell intact.
Mix all ingredients except shrimp until blended.
Ad shrimp and marinate 30 minutes at room temper- ature or overnight in refrigerator.
Drain and discard marinade.
Thread shrimp on 2 parallel skewers.
Cook 1-1/2 to 2 minutes per side.
Brown meat in slow cooker or skillet on top of range on medium heat.
Remove excess grease.
Transfer cooking pot to heating base or transfer meat to slow cooker.
Add all remaining ingredients stirring well to blend.
Cover and cook at setting #3 (for West Bend Slow Cooker) or low in others for 6 - 8 hours.
Serve on buns or over hot dogs for chili dogs.
Source: West Bend Slow Cooking for Fast Meals From: Rich Bossard Date: 14 May 95 Meal-Master Format Recipes (Mailing List) -  H
Spray an 8x4x2-inch pan with nonstick cooking spray; set aside.
In small saucepan combine gelatin with water and stir to dissolve; stirring constantly, bring to a boil.
Reduce heat and simmer, stirring constantly, for 2 to 3 minutes; pour into sprayed pan and let cool.
Cover with plastic wrap and refrigerate until set, at least 1    hour.
Cut gelatin into eight, 1-inch wide strips, then cut each in half crosswise, forming 16 2x1-inch rectangles; cut 8 rectangles diagonally into halves, forming 16 triangles.
Transfer "gum drops" to a paper bag, add sugar and shake to coat.
Makes 16 servings.
Per serving:  cal 63; no fat; no chol; sodium 36 mg.
Source: Weight Watchers Favorite Recipes.
Typos by Elizabeth Wood 8/95.
Make a chocolate cake according to the package or recipe instructions.
You may use purchased chocolate frosting or make your own.
Spread it on the cake as thickly as possible.
Crush 1/2 package of Oreo cookies with a fork or rolling pin.
(It will look just like packaged potting soil.
Play with it until you get just the desired effect.
) Sprinkle on frosted cake and garnish with the gummi worms.
Make some of the worms look like they are crawling out of the cake.
Then sprinkle the top liberally with the crushed cookies.
It looks disgusting (kids love it) but it is delicious!!  From: Sue Tolene  ]
Cook the meat in the onion and garlic.
Spray a skillet with non-stick spray and add onion and garlic.
Cook until soft over low heat, stirring constantly.
Combine in mixing bowl with lamb, lemon juice, oregano and cumin; mix thoroughly and shape into 2 patties.
Broil patties on a rack 3 to 5 minutes each side, turning once, until desired doneness.
Serve in pita bread with half of the lettuce and tomato and half of the sauce on each serving.
From: Esther@rochgte.
Fidonet.
Or Date: 07-23-95 Email  
Haddoke in Cyuee.
Shal be yopened & ywasshe clene & ysode & yrosted on a gridel; grind peper & saffron, bred and ale mynce oynons, fri hem in ale, and do therto, and salt:  boille hit, do thyn haddok in plateres, and the ciuey aboue, and ghif forth.
900 g/2 lb haddock fillet Salt 75 g/3 oz onions, peeled and finely chopped Oil or butter for frying 1/4 teaspoon ground white pepper 75 g/ 3 oz fine soft white breadcrumbs 125 ml/4 fl oz/ 1/2 cup brown ale  A *civet* is a piquant stew, usually made with meat of furred game; hence the brown ale.
In old dishes the cook is usually told to 'drawe' a fish, animal or bird when it is merely to be cleaned, so I have interpreted *yopened* to mean the the creature was split right open and boned.
It could then easily be cut in pieces as in a *civet* and eaten with a spoon.
Oil could be used by strict (and wealthy) dieters for frying food in Lent, but poor folks would probably use butter, and omit the costly saffron as I have done-the ale kills the colour anyway.
Skin the haddock fillet and cut it into several pieces.
Put enough salted water into a shallow pan to cover the fish and bring it to the boil.
Put in the fish and simmer for a moment or two, then cover the pan and draw it off the heat; the fish will continue to cook in the hot water while you make the sauce.
For this, fry the onions in the fat until just beginning to brown.
Mix the pepper with the breadcrumbs and add them to the onions with the ale and 225 ml/8 fl oz of the water used to cook the fish.
Process until smooth in an electric blender, then simmer for a few minutes to reheat.
While simmering, drain the remaining water from the cooked fish and put the pieces on the grill rack.
Brush them with a little melted fat, then place them under a hot grilling flame until they are just beginning to glaze.
Cut them into bite-sized or serving portions and spoon some sauce over them.
Serve the rest separately.
If you do not like ale or beer use cider instead.
from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-24-94  
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With an adults help, cut avocado in half.
Use a spoon to scopp out the pit.
Scoop avocado out of the shell and put in the bowl.
Add sprouts to the avocado meat.
Mash with a fork.
It is ok to leave some lumps.
Set the mixture aside.
Divide the grated carrots among the four salad bowls.
Using your clean fingers and a spoon, make walnut size hairballs from the avocado mixture and arrange them on top of the grated carrots.
Pour Italian "saliva" dressing over hairballs and serve.
Serves 4 cat fanciers.
Sicko serving suggestion: Squeezw ribbons of chocolate icing "hairball" medicine out of a paper cone onto the backs of your guests hands to be licked off for dessert.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
** First cut 2 coins per mice out of the carrots for ears.
Then make long thin strips out of the remaining carrots for the tails, one for each mouse.
Steam until they are crisp tender.
DON'T OVERCOOK!! Preheat oven to 350F.
Mix together the ingredients for the mice bodies and shape into 4 little mice shaped loafs on baking sheet.
Have them shaped to a point in the front and rounded in the back.
Bake for 45 minutes in preheated oven or until desired doneness.
Take and cut little slits for the ears about 1/3 from the pointed end.
Place the carrot coins in the slits for the ears.
Make a tiny slit in the rounded wide end for the tail and place one of the carrot strips in the slit for the tail.
Use the raisins for the eyes.
Break the uncooked spaghetti noodles into pieces and place around the "nose" (pointed end) for whiskers.
Heat the spaghetti sauce.
Place a large spoonful of sauce on a plate.
Place a meatloaf mouse on top of the spaghetti sauce to serve.
Stolen from someone on Prodigy.
From: Linda Fields Date: 03-05-95 In - Cooking  
Use 2"-4" cookie cutters to cut out shapes from bread, cheese, and ham.
Spread bread with mustard or mayo and top with cheeses and ham.
Use currants or bits of veggies for eyes and arrange on plates.
Cover with plastic wrap and refrigerate up to 8 hours before serving.
At serving time, add parsley sprigs for garnish and serve with chips.
For each hamburger cookie, spread 1/2 teaspoon of frosting on flat side of one vanilla wafer.
Place one teaspoon coconut and one mint cookie on frosting.
spread flat side of second vanilla wafer with 1/2 teaspoon frosting; place frosting side down on mint cookie.
Brush top of "hamburger" with honey; sprinkle with sesame seeds.
Repeat to make 5 more cookies.
Recipe can be doubled or tripled easily.
Tip: To tint coconut, place coconut and 1 to 2 drops of green food color in a resealable plastic bag.
Seal bag and shake until coconut is uniformly colored.
Approximate values per serving: 168 calories, 7 g fat, 16 mg cholesterol, 23 g carbohydrates, 68 mg sodium, 39 percent calories from fat.
Recipe submitted to The Arizona Republic by Kim and Mark Holtzen of Scottsdale, Arizona.
Typed by Joyce Kohl, THE IMPROV BB  
L$ Pj
Combine rice, turkey, pineapple, water chestnuts, apple, nuts and salt.
Toss lightly with yogurt and 1 tablespoon pineapple juice.
Serve on lettuce leaves and garnish with coconut.
Each serving provides: * 291 calories * 17.
protein * 9.
fat * 33.
carbohydrate * 239 mg.
sodium * 35 mg.
cholesterol  Source: Brown Rice Reprinted with permission from The USA Rice Council Electronic format courtesy of Karen Mintzias  
In a large skillet over medium-high heat, cook onion and pepper cubes in the margarine 3 to 4 minutes, add the turkey cubes and cook 2 to 3 minutes until heated through.
In small bowl, combine reserved pineapple juice, orange juice, lemon juice, cornstarch, lemon pepper, basil and salt.
Stir into turkey mixture until thickened.
Remove the turkey mixture from the heat and stir in the yogurt and pineapple cubes.
Return the skillet to burner for 2 to 3 minutes until entire mixture is heated throughout.
Serve over rice or egg noodles.
Makes about 4 servings.
Cooking Tip: Yolk-free noodles, non-fat lemon yogurt and salt-free lemon pepper may be used for those with a restricted diet.
**  Dallas Morning News  --  Neighborhood Shopper  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  c
Wash and dry all the salad greens and prepare it.
Mix together in a large bowl, which has been rubbed well with a garlic clove, reserving the flowers.
Place the wine vinegar, seasonings and olive oil into a screw- topped jar and shake well to blend.
Pour over the salad just before serving and mix again carefully.
Decorate with the flowers as you wish and serve immediately.
Makes about 6 servings.
** A Book of Historical Recipes ** by    Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair ORIGINAL RECIPE::  Salat     (dated from 1390 AD)  "Take persel (parsley), sawge, grene garlec, chibolles (spring onions), oynouns, leek, borage, myntes, porrettes (a type of leek), fennel, and town cressis, rew, rosemaye, purslayne; lave and wasche hem clene.
Pike hem.
Pluk hem small with thyme hande, and mingle hem wel with rawe oile; lay on vynegar and salt, and serve it forth.
"  Historical note:  This is the earliest salad recipe in English.
Mixed herb and flower salads proved so popular that they continued in fashion through to the 17th century.
The salad would change according to the season and what grew in each cook's herb garden, so adapt and experiment with the basic recipe as you wish, as long as the result is colourful.
Melt butter in a saucepac over low heat; add onion and cook until tender, stirring frequently.
Add remaining ingredients, stirring well.
If using with baby back rib recipe and using a smoker, pour mixture into an 8 or 9 inch loaf pan and cover with foil, cutting several one inch slits.
Put into smoker with ribs and smoke for three hours.
If not using a smoker, heat for 30 minutes on low heat and enjoy!  l$
In a medium size saucepan,stir together 1 cup cornstarch and 2 cups (1 lb.
box) baking soda.
Pour in 1 1/2 cups cold water and blend until smooth.
Cook over medium heat, stirring constantly until mixture comes to a boil, starts to thicken,reaches the  consistency of slightly dry mashed potatoes, and holds its shape.
Turn mixture onto a plate and cover with a damp cloth to cool.
When cool enough to handle, knead on a surface dusted with cornstarch until clay is soft and pliable.
Store in a plastic bag or in a container with a tightly fitting cover.
Makes enough for about 20 ornaments.
Shape the ornaments and place a dried bean in the top of each ornament.
Place the ornaments on wax paper and dry them for about 8 hours at room temperature, turning occasionally for even drying.
When dry, remove the beans (hole remains for hanging).
Paint the ornaments with tempera paint and seal them with plastic spray, clear nail polish or shellac.
From: Linda Prevost                   Date: 09-09-94  E
Melt margarine in large saucepan over low heat.
Add marshmallows and cook, stirring constantly, until marshmallows melt and mixture is syrupy.
Remove from heat.
Stir in food coloring.
Add corn flakes.
Stir until well coated.
Portion warm cereal mixture using 1/4 cup measure.
Using buttered fingers, quickly shape into individual wreaths.
Dot with red cinnamon candies.
VARIATION: Press warm cereal into buttered 5-1/2 cup ring mold or shape into ring on serving plate.
Remove from mold and dot with red candies.
Slice to serve.
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Combine wine, oil, garlic and oregano, salt, and pepper.
Cut steak into strips, 2" long by 1/4" wide,or as thin as possible.
Pour wine marinade over beef strips, and let stand for 1 hour at room temp.
Drain meat strips and cook in two batches, in hot butter, stirring, for 2 to 3mins, or until brown on all sides.
Serve meat in a chafing dish or a hot tray to keep warm.
Open one end of pita to make pocket.
Set out dishes of lettuce, tomato, cucumber and yogurt.
Allow each person to fill his own pita.
The restaurant type gyros are made of compressed meat and roasted on a vertical skewer.
(meat consists of various cuts of beef that are chopped, minced or ground and then compressed into large cylindrical shape) This recipe is a good substitute for the the commercial type.
Note: Commercial yogurt can be thickened by placing a double layer of paper towels directly over the top of yogurt to absorb the liquid.
Refrigerate overnight and remove paper.
* OLX 2.
1 TD * Tremp filok santi asker - oops, what universe were we in?  VQWK 6.
20 [Rev H - 04/04/94]  ~-- VFIDO 6.
00 Gamma Candidate 9 * Origin: F.
S, Hammond,IN,USA(219)844-3580 (1:230/73) ====================================================================== ==== BBS: Synapse BBS Date: 09-13-94 (04:26) Number: 43264 From: BOBBI ZEE Refer#: NONE To: PAT STOCKETT Recvd: NO Subj: Irish Potato Cakes Conf: (4617) COOKING  
Place oil in stew pot and with an adult's help, turn heat to medium low.
Measure flour, salt, pepper and garlic powder into ziploc bag.
Drop in stew beef, seal bag and shake untilwell coated.
Pour contents of bag into the stew pot.
Turn the heat up to med  With an adult's help, use a long handles spoon to turn the meat every 3-4 minutes, letting the meat brown well on all sides.
Cook until the meat begins to look crusty.
Add the tomatoes, broth, thyme and bay leaf.
Bring to a boil, then lower heat to low.
C  With an adult's help, peel the carrots and cut them into small coins with a knife.
When the stew has simmered for one hour, add the carrots and green beans to the pot.
Cover and simmer another 45 minutes.
With an adult's help, cook the orzo in a saucepan according to the package directions.
when just tender, drain it through a colander into the sink, shaking out any excess water.
These are your maggots.
Add them to the stew pot, then turn off heat and care  Sicko serving suggestion: Turn any meaty meal into a freakish feast by spreading a layer of orzo maggots on top of your roasted, baked or boiled beast!  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  0
Peel and slice the potatoes paper-thin with a mandoline or in a food processor.
Soak the sliced potatoes in ice-cold water 5 minutes.
(You can slice the potatoes ahead of time and hold them in water as long as 4-5 hours.
) Drain in a salad spinner or lay flat on paper towels and pat dry.
Heat the oil in a deep fryer or large pot to 350 F.
Meanwhile, thoroughly combine all the chip seasoning ingredients in a bowl.
Fry the potatoes in batches until crisp and brown.
Remove with a slotted spoon and drain on paper towels.
Transfer to a large bowl and toss chips with chip seasoning while still warm.
For best results, serve immediately.
Can be stored in a cool dry place for 2-3 days, or up to 1 week in dry climates.
From:      "Coyote's Pantry" by Mark Miller :       Baltimore Sun  
In medium bowl, combine turkey, dressing, celery and onion.
Divide mixture evenly among 4 bread slices.
Top with remaining bread slice.
Source: Vlasic  
Wash turkey, remove giblets and neck and pat dry.
Melt butter, remove from heat and stir in wine, honey and cinnamon.
Cut several small slits in meat and inject 1/2 of the mixture into meat with a baster or use a large syringe.
Brush remaining 1/2 of mixture over turkey.
If mixture is not injected, brush all of the mixture on turkey and baste with mixture twice during cooking.
Insert a meat thermometer for determining doneness and place turkey on smoker grid to water-smoke.
CHARCOAL:  Use 15 lbs.
charcoal, 8 quarts hot water, 3-4 wood sticks and smoke 6-8 hours.
ELECTRIC:  Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 hours.
GAS:       Use 4 quarts hot water, 3-4 wood sticks and smoke 6-8 hours.
If using a meat thermometer, 185 degrees is done.
Note:  On both the electric and gas smokers, another 4 quarts of hot water will need to be added after 4 hours of smoking.
Source:  "Cook'n Ca'Jun Water Smoker Cookbook" From: Debbie Carlson - Cooking Echo Serves: 14-16  a
Tip and half wings.
Preheat broiler.
Set a rack on a foil-lined baking sheet or broiler pan.
Place wings on rack, spacing 1/2 in apart.
Broil 3 inches from element for 8 to 10 minutes, until golden brown and skin is crisp.
Turn and continue to broil 8 to 10 more minutes, or until golden brown and chicken is cooked.
Meanwhile, stir remaining ingredients together in a large bowl.
When wings are cooked toss in honey mixture.
Serve, drizzling mixture over wings.
Source: Calgary Sun Posted by Sharon Verrall  c
Heat barbeque grill.
In a small bowl, combine all glaze ingredients; mix well.
Sprinkle pepper on both sides of chicken.
When ready to barbeque, place chicken on gas grill over low heat or on charcoal grill 4-6 inches from medium coals.
Cook 5 minutes.
Turn chicken and place onion slices on the grill; brush chicken and onions with glaze.
Cook an additional 5-10 minutes or until onions are tender and chicken is no longer pink and juices run clear, brushing frequently with glaze.
Heat any remaining glaze to a boil; serve with chicken.
BROILER INSTRUCTIONS:  Spray broiler pan with nonstick cooking spray.
Prepare glaze and chicken as described above.
Arrange chicken on spray-coated pan; brush chicken with glaze.
Broil 4-6 inches from heat for 5 minutes.
Turn chicken and place onion slices on top, brush chicken and onion slices with glaze.
Broil an additional 5-6 minutes, or until onions are tender and juices run clear, brushing frequently with glaze.
Heat any remaining glaze and serve with chicken.
Nutritional info: Calories per serving: 240; fat, 4 gms.
Dietary exchanges: 3 proteins, 1 fruit, 1 vegetable  Source: Pillsbury Fast and Healthy Magazine, May-June 1994 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120  Submitted By LINDA FIELDS   On   04-27-94 (2142)  
Preheat oven to 350'F.
Combine margarine, Worcestershire sauce, pepper sauce and seasoned salt; mix well.
Pour cereals, nuts, pretzels and cheese crackers into large GLAD-LOCK Zipper Bag.
Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper Bag.
Seal top of bag securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Bake 1 hour, stirring every 15 minutes.
While stirring, make sure to scrape sides and bottom of bowl.
Spread on absorbent paper to cool.
Store in airtight container.
Combine margarine, Worcestershire sauce, pepper sauce and seasoned salt; mix well.
Pour cereals, nuts, pretzels and cheese crackers into large GLAD-LOCK Zipper Bag.
Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper Bag.
Seal top of bag securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on HIGH 5-6 minutes, stirring thoroughly every 2 minutes.
While stirring, make sure to scrape sides and bottom of bowl.
Spread on absorbent paper to cool.
Store in airtight container.
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Preheat oven to 300F.
In a large aluminum roasting pan melt 1 1/2 sticks oleo (place in preheated oven to melt oleo).
Then add generous amounts of salt, red and black pepper, garlic powder to melted oleo.
Also add Tabasco (10-15 drips) sauce, Worcestershire sauce, and garlic sauce.
Mix well.
Add nuts; mix well.
Add the cereals.
Slice remaining 1/2 stick oleo into parts and distribute over cereal mixture.
Bake at 300F for 45 minutes.
Every 15 minutes, remove from oven and mix well.
Adjust seasonings if needed.
Can be stored for later use or frozen.
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Combine above ingredients.
Fill coney  buns and wrap each in foil.
Heat in oven.
Randy Rigg  _^
In small bowl, combine paprika, flour, and garlic powder; set aside.
Beat egg white until frothy.
Add almonds; toss to coat.
Drain on paper towels.
Toss almonds with paprika mixture to coat.
Spread in single layer in greased, shallow baking pan.
Bake in 300 F oven 15 to 20 minutes, until toasted.
Cool.
Recipe by: Peter Christian's Favorites Combine rice mix, water, and butter in a small saucepan, bring to a boil an In a large skillet melt butter; add mushrooms, onions, thyme, and garlic an Stuff chicken breasts with filling, dividing evenly.
Place chicken breasts  
NB ML's ingredients notes * ML prefers thigh meat, but white meat will do.
Cut in 1/2" chunks.
** Original specified Water chestnut flour.
*** Chinese or Thai best, but Mexican hot peppers will also do.
**** Some recipes deep fry chicken ML prefers stir fried.
@ ML would use more.
(Crushed but not pureed.
IMH) @@ Regular soy will do, but in this case, leave out salt.
@@@ Thin chinese style, otherwise omit the salt.
@@@@ Don't use Brocolli as they often do in chinese restaurants.
[like what I eat, only I don't use a recipe; NOT like restaurant Tso]  Clean the scallions, discarding dried outer leaves and roots.
Slice both white and green parts very thinly and set aside to use at the last minute as a garnish.
Marinate chicken in soy and sherry with the garlic.
Dredge in starch.
In a hot wok, stir-fry the ginger, garlic, and hot peppers in oil.
Push them to one side (discard them if you feel like doing so - I usually toss ginger but keep garlic in and separate out hot peppers for me to eat by myself).
In this oil, stir-fry the chicken until it's firm.
Add sugar and salt and dark soy and broth.
Cook until sauce is thick (if it's too thick, add more broth).
In a separate pan or wok, stir-fry watercress in a small amount of oil over very high heat for 30 seconds.
Mound watercress on a platter, make an indentation in the middle, pour in the chicken, and strew scallions over.
Serve with plain white rice.
This is neither crunchy nor sweet as the dish is usually served in restaurants.
This is more or less the way it used to come out of the kitchen at Say Eng Look in New York, which served the best version I've ever eaten (that includes my own).
Recent visits to that restaurant have yielded a more standard version.
From: Michael Loo                     Date: 12-26-94 From: Gourmet Mmed IMH  %
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Preheat oven to 350.
In large bowl, combine first 4 ingredients according to cake mix package directions.
Fill each cone with about 2 1/2 tbsp of batter.
Place cones about 3" apart on an ungreased baking sheet.
Bake 25 to 30 minutes.
Cool completely.
For icing, beat all ingredients together in large bowl until smooth.
Ice each cupcake with about 1 tbsp icing.
Before icing hardens decorate with candy and/or sprinkles.
Store in airtight container.
Source: Quick Gifts of Good Taste  
With an adult's help, chop the cherries into small bits.
Pour the eggnog and jello powder into a blender.
Blend for one minute or until jello is completely dissolved and the eggnog is a uniform gangrenous green color.
Pour the green ooze into eight glasses.
Drop cherry chunk blood clots on top of each and sprinkle with powdered plasma (nutmeg).
Serves 8 wittle wound wuvers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
Combine all ingredients in a small bole or jar and allow to stand at room temperature for 2 hours.
Brush fish wiht the oil when grilling.
The oil will keep for several days in the refrigerator.
From Frugal Gourmet Whole Family Cookbook by Jeff Smith p.
151  
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Preheat oven to 425 degrees F.
Rinse chicken pieces in cold water and pat dry with paper towels.
Mix flour, salt and pepper in a paper bag.
Add several pieces of chicken at a time and shake to coat with flour mixture.
Heat 1/2 cup olive oil in a large heavy skillet.
Starting with the meaty pieces, place chicken, skin side down, in skillet.
Add less meaty pieces as other brown on both sides.
When browned, place chicken in large shallow baking dish and set aside.
Saute garlic in 2 tablespoons olive oil until lightly browned, Stir in wine and parsley and pour mixture over chicken.
Bake, turning once, about 45 minutes, or until chicken is tender.
DEEP FRIED POTATOES: Pare potatoes.
Trim off sides and ends to form large blocks.
Cut lengthwise into sticks about 1/8" wide.
Pat dry with paper towels.
Pour oil into a deep fat fryer, filling pan at least 1/3 full.
Heat oil to 385 degrees F on deep fat thermometer.
Cover bottom of fryer basket with a single layer of potatoes and lower basket slowly into oil.
Fry 5 to 6 minutes until golden brown and tender.
Drain potatoes well on paper towels.
Sprinkle with salt.
Makes 4 servings.
TO SERVE: Place deep fried potatoes around rim of baking dish to form "volcano".
Source: The Italian Village in Chicago; Bon Appetit, February 1977; typos by Dorothy Flatman 1996  Provider\ServiceTypes
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Stir boiling water into gelatin in medium bowl 2 minutes or until completely dissolved.
Spoon in ice cream, stirring until melted and smooth.
Refrigerate 10 minutes or until slightly thickened (consistency of unbeaten egg whites).
Spoon into crust.
Refrigerate 3 hours or until firm.
Just before serving, make jack-o-lantern face on pie with whipped topping, candy corn and licorice.
Store leftover pie in refrigerator.
from Inland Valley Daily Bulletin  October 6, 1994 typed by Tiffany Hall-Graham  %g
Preheat oven to 325 degrees F.
In a large mixing bowl, sift together flour, baking powder, salt, and pepper.
Stir in grated cheese.
Cut in butter using a pastry cutter; mix by hand until dough is smooth.
On a lightly floured board, roll out dough to about 1/3- inch thickness.
Cut dough into two dozen 6 x 1/2 inch sticks, using a sharp knife.
Arrange sticks on an ungreased baking sheet; leave 1 inch space between sticks to allow for spreading.
Bake on middle shelf of preheated oven for 10 minutes, or until golden brown.
Cool on wire racks before serving.
Serve with piping hot soup and/or a tossed green salad for a first course, or as an hors d'oeuvre or buffet item.
Makes 24.
From:  THE WHITE HOUSE FAMILY COOKBOOK by White House Executive Chef Henry Haller with Virginia Aronson, Random House, New York.
1987.
ISBN 0-394-55657-7.
Posted by: Karin Brewer, Cooking Echo, 1/93  
gummy fish  Dissolve jelly powder in boiling water.
Add ice cubes, stirring until jelly thickens, about 3-5 minutes.
Remove any unmelted ice.
Spoon jelly into to clear sided bowls.
Poke 3 or 4 gummy fish into each dish of slightly thickened jelly.
Refrigerate 30 minute to set.
Serve with 1-1/2 hours.
Origin: Insert from Jello Berry Blue Shared by: Sharon Stevens  Posted by Annette Johnsen  
gummy bears cool whip spearmint trees (jellies)  Dissolve jello powder with boiling water.
Stir in ice cubes.
Continue stirring for 3-5 minutes and then remove any leftover ice cubes.
Pour into clear pie plate.
Chill until set.
Just before serving, decorate with cool whip (as snow) around 2/3 of the edge.
Decorate with gummy bears skating, and a wafer roll cookie as a log.
Origin: Jello Berry BLUE jelly powder insert Shared by: Sharon Stevens  Posted by Annette Johnsen  TEM
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Recipe by: romero@minerva.
yale.
edu (C.
Antonio Romero) From: rec.
food.
cooking.
Since there were numerous requests in my mailbox today for the jerk recipe, I thought I'd just go ahead and post it.
I started with recipes from "Jerk: Barbecue from Jamaica" by Helen Willinsky-- which seems to be a reasonable cookbook, though I haven't tried many of their recipes beyond the jerk marinades and jerk chicken.
I've made some modifications of my own which I'll note as I go.
Jerk seasoning can be made two ways: one is a marinade, one is a paste (more authentic, sez Willinsky) Mix all ingredients to form a paste (use a food processor).
The recipe as I have been doing it lately uses dried habaneros (all I could find around here) and instead of the onion, a cup to a cup and a half of scallions including the bottom part (I think I used two bunches of six not-very-large scallions each; trim the little roots and the scraggly bit at the top of the stalk).
Looks and smells just like the Jamaican Country Style jerk in the bottle.
I also add a little soy sauce for color, and a generous shot of cream sherry-- seems to go well in the paste; I think the sweetness works well with the allspice.
Jalapenos cannot be substituted-- the result will be MILD, I kid you not (I learned this the hard way the first time I tried to make jerk chicken for guests and couldn't get habaneros).
Submitted to alt.
creative-cook by Reggie Dwork.
Shared on Delphi by Judi M.
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Supervise as children follow these steps:  1.
Mix dry ingredients together.
Gradually add warm water until the mixture can be kneaded into shapes.
Make beads by rolling the dough into little balls, piercing the balls with toothpicks and allowing the balls to dry.
Paint and string the beads.
From Magic Mixtures (Fearon)  OC
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Preparation: Eaten raw or cooked, jicama requires only peeling to begin preparation.
Jicama can be an appetizer with dips, a garnish for plates or entrees, part of salads of fruit or vegetables, or for dipping in dessert sauces.
DIRECTIONS:  Lightly mix the turkey, celery, jicama, onions, potatoes, parsley and dill.
Add the yogurt and mix.
Add pepper to taste.
Serve with a roll or on a bed of lettuce with bean sprouts.
Makes about 3 to 4 servings.
Nutritional Information: Per serving: 280 calories, 30g protein, 4g fat, 100g carbohydrates, 5g fiber, 150mg sodium, 14% of calories from fat.
Recipe card from Whole Foods Market  Formatted for your use by  The WEE Scot  --  paul macGregor  OMMSTATE
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Iowtes of almound mylke.
Take erbes; boile hem, hewe hem, and grynde hem smale.
Take almaundus iblaunchede; grynde hem and drawe hem vp with water.
Set hem on the fire and seeth the iowtes with the mylke, and cast thereon sugur & salt, & serue it forth.
900 g/2 lb spinach 125 g/4 oz inner green part of leeks (see method) 2 TBSP chopped fresh herbs (e.
chives, or Welsh onion, thyme and hyssop) 1.
1 litres/ 2 pints/ 5 cups water 125 g/ 4 oz ground almonds 15 g/ 1/2 oz/ rice flour or cornflour Salt and pepper Pinch of sugar Pinch of grated nutmeg or grated lemon rind (optional)  This filling soup is a rich dark green when prepared with winter leaves.
It probably made an entire meal for the brothers when on their Lenten diet.
Prepare the spinach by taking off the stalks and washing the leaves thoroughly; it should weigh about 700 g/1 1/2 lb when prepared.
Strip the green ends of the leeks to expose the tightly folded green part at the top of the white stem; slice it across thinly.
Strip the herb leaves off their stems and chop them.
Put all the greens and herbs into a large stewpan and add 1.
1 litres/ 2 pints/ 5 cups water.
Bring to simmering point, cover and cook gently until the leek slices are just tender.
Put the ground almonds and flour in a saucepan.
Add enough cold water to make a smooth cream.
Drain the spinach, reserving the cooking liquid.
Chop and puree most of the spinach in a food processor, keeping a few whole leaves for garnishing.
Stir in the almond 'milk' and about half the reserved spinach liquid; add the flavourings.
Return the mixture to the pan and simmer, stirring, until well heated through and slightly thickened.
Add extra liquid if you wish; serve in a tureen with the garnishing leaves on top.
from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-24-94  
f]fXf[fYf
1)      Put the oyster crackers in a LARGE mixing bowl that has a cover, then sprinkle the dry salad dressing mix over the top.
2)      Pour the olive oil over the top of the cracker/dressing mix and cover with the lid.
Shake, mix, blend or what ever for approx 30    min.
then serve.
Variations.
Make several different flavors of this recipe (using 
 the amounts and different shape crackers) and then combine all of the different flavored crackers in one container.
*or* use several types of CHEX type cereals in place of oyster crackers.
Source: Ms.
Joy Shaffer in Theresa NY Formatted to MM standards by Fred Goslin in Watertown NY on Cyberealm Bbs, home of KOOKNET @ (315) 786-1120 [used exclusivly by the head chef at Chez' Freddy's]  ;
Flour the pieces of hare and brown them in the bottom of a dutch oven or deep fireproof jug, in the bacon drippings; remove the pieces when browned, add the onions and brown them, and then add the bacon.
Replace the hare and add the stock, cloves, mixed herbs and mace.
Bring to a boil, then reduce the heat and simmer gently for 2 to 3 hours, or until tender.
From _The London Art of Cookery_  John Farley, 1783 in _Seven Centuries of English Cooking_.
Compiled and updated by Maxime de la Falaise.
Grove Press, 1992.
ISBN 0-8021-3296-0 Typos by Jeff Pruett.
Preheat the oven to 350
F / 180
C / gas mark 4.
Cream the butter, sugar and rose-water together, then mix in the caraway seeds, beaten egg and flour to form a soft dough.
Knead on a lightly floured board, then take small walnut-sized pieces of dough and with your fingers form each into a roll, approximately 3/4-inch in diameter and 6-inch in length.
Make into simple knots, plaits or rings and arrange on a lightly greased baking sheet.
Brush with rose-water and sprinkle with caster sugar.
Bake near the top of the oven for about 20 minutes, or until tinged with brown.
(Knots and plaits will take longer to bake than simple rings, so don't mix shapes on a baking sheet.
) Remove from the oven and cool on a wire rack.
Store in an airtight tin.
Delicious when served with syllabub (see other recipe).
Makes about 30 biscuits or rolls.
** A Book of Historical Recipes ** by    Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair  ORIGINAL RECIPE::  To make Jumbils a hundred    (dated from  1596 AD)  "Take twenty Egges and put htem into a pot both the yolkes and the white, beat them wel, then take a pound of beaten sugar and put to them, and stirre them wel together, then put to it a quarter of a peck of flower, and make a hard paste thereof, and then with Anniseeds moulde it well, ane make it in little rowles beeing long, and tye them in knots, and wet the ends in Rosewater; then put them into a pan of seething water, but even in one waum, then take them out with a Skimmer and lay them in a cloth to drie, this being don lay them in a tart panne, the bottome beeing oyled, then put them into a temperat Oven for one howre, turning them often in the Oven.
Pour croutons into large bowl.
Combine remaining ingredients and toss with croutons.
Place onto cookie sheet and toast in 275F oven for 20 minutes, stirring every 5 minutes.
Allow to cool.
Pop the corn.
This recipe is calculated on corn popped in an air type popper without added fat for fewer calories.
Over low heat melt the butter or margarine with peanut butter until runny.
Drizzle over the popcorn and mix well.
Spread in shallow baking pans and bake in a 375 degree oven for 10 minutes, stirring 2 or 3 times.
The corn will crisp and topping will set.
1 cup = 107 cal.
1/3 brd, 2/3 high fat meat exch, 1/3 fat exch.
Carbs = 5 Pro = 6 f = 7 Enjoy! :D American Diabetes Approved  
Purchase a disposable aluminum pizza pan (12 1/4").
Mix up Nestle's Toll House cookie recipe from bag and spread on greased pizza pan.
Bake at 350 degrees for 25 to 30 minutes, checking often.
One person said she still had enough cookie dough left over for about a dozen cookies, but use your own judgement on whether to use all the dough at once.
She bought clean pizza [PAUSE] boxes and presented the pizzas to the recipients and said they were really a hit.
PATRICIA MCKENNA   (BJDJ46B)  
Combine salt and boiling water in a large bowl.
Stir to dissolve the salt.
Add a handful of ice cubes to cool it down.
Then add all the remaining ingredients.
Add cold water to cover.
Use a plate slightly smaller than the diameter of the bowl and a small weight to keep the cuckes under water.
Keep at room temperature.
Begin sampling the cukes after 2 hours.
It will take 12-48 hours for the cukes to become pickley enough to suit your taste.
When they taste the way you want, refrigerate them in their brine.
NYT 9/13/95  h
Losyns.
Take good broth and do in an erthen pot.
Take flour of paynedemayn and make therof past with water, and make therof thynne foyles as paper with a roller; drye it harde and seeth it in broth.
Take chese ruayn grated and lay it in disshes with powdour douce, and lay theron loseyns isode as hoole as thou myght, and above powdour and chese; and so twyse or thryse, & serue it forth.
9-10 sheets lasagne (broad noodles) made with white flour 1.
7 litres/3 pints/7 1/2 cups meat or chicken stock or water Butter for greasing Ground mace and cardamom or cinnamon and a little white pepper for spicing About 175 g/6 oz full-fat hard cheese (such as Cheddar), grated  This would have been thought (by some) an ideal dish as a last course, to 'seal in' the alcohol so often imbibed too freely by the young.
You can, if you wish, prepare your own lasagne as the medieval cooks did.
But commercially produced dried pasta makes an equally simple and comforting dish for meatless meals.
Choose a square or oblong baking dish which will hold the pasta in three layers.
If you pile it higher in a smaller dish, it may be difficult to slice and serve six helpings.
Bring the stock or water to the boil in a fairly big pan and boil the lasagne in three or four batches until all the sheets are cooked.
As each batch is done, remove the sheets with tongs or a pair of forks to a warmed, damp tea-towel on a flat work-top and lay them flat side by side.
Grease the inside of your chosen dish with butter.
Sprinkle the bottom lightly with spices and a quarter of the cheese.
Cover with a layer of pasta, trimmed to fit the dish if required.
Repeat the layers of spice, cheese and pasta twice, and end with a last layer of spice and cheese.
Re-heat until the cheese is melted.
from The Medieval Cookbook by Maggie Black Chapter 5, "Of Manners and Meals" posted by Tiffany Hall-Graham  
Wash, trim, and coarsely chop with leeks.
Simmer slowly in broth and wine for 12 minutes, in a covered pot.
Add salt, sugar, ground nuts, and vinegar.
Simmer another 7 minutes, uncovered.
Spoon leeks into individual serving bowls.
Garnish each portion with quartered nuts.
Serve warm.
From _Fabulous Feasts - Medieval Cookery and Ceremony_   1976, 1992 by Madeleine Pelner Cosman   George Braziller, Inc.
ISBN 0-8076-0832-7 Typos by Jeff Pruett  
Combine.
Makes 1/2 cup.
_COleControl
Combine, add meat and chill from 1 hour to overnight.
Make enough for about one pound of meat.
Bring chicken broth to a boil in small saucepan.
Completely dissolve gelatin in boiling broth.
Add water, pineapple, lemon juice, tarragon and white pepper.
Refrigerate until slightly thickened.
Stir in chicken, celery and red pepper.
Spoon into 4 individual plastic containers or serving dishes.
Refrigerate until firm, about 2 hours.
DIABETIC EXCHANGE(per serving): 2 lean meat, 1 vegetable; also 160 calories, 45mg cholesterol, 450mg sodium, 3gm fat, 11g carbohydrate, 22 g  protein.
Lifted from the JELL-O Sugar free cookbook  
Pour all ingredients into a blender and whirl until smooth and green.
Serve with a shamrock.
Source: Healthy Treats and Super Snaks for Kids  
Place chicken and next 7 ingredients in Dutch  oven; bring to boil.
Cover, reduce heat;  simmer  1  hour.
Remove chicken,reserve  broth.
Let chicken cool.
Bone, chop chicken; set aside.
Strain broth to remove vegetables; set broth aside, discard vegetables.
Saute  green pepper,  onion in 2 Tbsp oil in Dutch oven.
Stir in  tomatoes.
Cook 5 minutes.
Add reserved broth, lime rind, lime juice, 3 Tbsp cilantro.
Bring to boil; reduce heat, simmer uncovered 20 minutes.
Stir in chicken, salt  and pepper; simmer uncovered, 10 minutes.
Cut each tortilla into  8 wedges; fry in hot oil until crisp.
Drain.
To serve, place 8 tortilla wedges in each soup bowl; add soup.
Garnish with lime slices and cilantro if desired.
Yield: 8 cups.
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With an adult's help, beat the eggs and suar until well blended.
Add the milk, vanilla and salt and mix well.
Use a glass measuring cup to divide the mixture evenly among the 6 custard cups.
Place the custard cups in a large frying pan and fill the pan with water to about 1/2" from the top of the cups.
With an adult's help, place the pan on medium heat and bring the water to a simmer.
Turn heat down to low and cover the pan with a lid and con  Carefully remove the cups from the water.
Allow the custard to cool for five minutes, then gently stir in 1/4 cup of marshmallow fat lumps into each cup.
Make sure all the fat is covered with custard.
Refrigerate cups for one or two hours or until well ch  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  l
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Combine all ingredients in a large bowl.
Spread into a 13x9 cassarole dish and bake at 350 degrees for 30 minutes.
Spread Dijonnaise on rye bread and then spread with corned beef mix.
**I use the cheap corned beef.
Carl Budding brand.
(2/for .
87)  Alot of people I know have never tried Reubens because of the sauerkraut.
When I prepare this recipe, people ask me "What is this delicious sandwich?"  They are surprised to find that it contains sauerkraut.
I highly recommend this recipe.
You can use the little party rye for party appetizers.
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Heat peanut butter with marshmallows in a large saucepan over low heat until melted.
Add green food coloring and mix in.
Pour in cereal and stir quickly.
Spray 8" pan with pam then pour contents into pan.
Allow to cool in fridge, then cut into long thin strips, about 1" x 4".
Cut each raisin in half and stick on one end of each strip to make the lizard's eyes.
Source: Healthy Treats and Super Snacks for Kids  
Combine all ingresients in a blender and whip at high speed.
Eat as is or freeze for later.
This is a free item!  source :diabetic dessert cookbook  Reposted for you and yours via Nancy O'Brion and her Meal-Master  
Preheat oven to 400.
Combine lobster, soup, bread crumbs, mayonnaise, Worcestershire and Tabasco sauces and pepper.
Stuff each mushroom cap with 1 tb lobster mixture.
Sprinkle with grated cheese.
Place on a 15X10X1" baking pan.
Bake 10-15 minutes or until lightly browned.
Serve hot.
Source: Creative Cooking: Fish and Other Seafood Carolyn Shaw's Collection  
"Blamanger of Fyshe"    Served at the Coronation Feast of Henry IV October 13, 1399  Blend the rice, milk, and ginger well.
Toss lightly with the lobster, then cover and refrigerate covered for 1 hour before serving.
The original recipe: Take rys, an sethe hem tylle they brekyn & late hem kele; than caste ther-to mylke of Almaundys; nym Perche or Lobstere, & do ther-to, & melle it; than nym Sugre with pouder Gyngere, & caste ther-to, & make it chargeaunt, an than serue it forth.
From "Two Fifteenth Century Cookery Books" Reprinted in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992    Typos by Jeff Pruett  
Mix biscuit mix, flour, season salt, sugar and set it aside.
Beat together egg,and corn oil, then add club soda.
add flour mixture to egg mix and add grated lemon rind, and onion salt.
Preparing fish fillets put fish in bowl and add enough milk to keep fish submerged.
add 2Tb.
lemon juice to help tenderize fish.
cover and refrigerate 2 to 3 hours.
Drain well and dip fish in all purpose flour to coat lightly.
This is the adhesive.
Let fish dry a few minutes.
Heat oil to 425 and dip pieces in prepared batter and catch drips in the batter bowl.
Deep fry about 4 minutes, until brown and puffed up.
Keep all warm in oven at 275 until all fish is done.
Typed by Annette Johnsen Source: Gloria Pitzer Cookbook #1  From: Annette Johnsen                 Date: 02-22-95 Cooking  #m2
Remove and discard skin and fat from the chicken thighs; place in a frying pan.
Add onion stuck with cloves, carrot and bouquet garni.
Cover with chicken broth, season and slowly bring to a boil.
Turn down to a simmer and cook until tender, lid askew, for 30 minutes.
Meanwhile, saute the mushrooms in the oil, season with salt and pepper, cover and cook gently until mushrooms give up all their juices.
Remove the mushrooms to a plate leaving the juices in the skillet.
Add the baby onions to the skillet and cook, covered, until tender.
If needed, add 1 or 2 tb of water or broth while cooking.
Mix together onions and mushrooms, set aside.
Remove the cooked chicken thighs to a plate, strain the cooking broth into a bowl.
Return the chicken thighs to the pan and spread the onions and mushrooms over them.
Bring broth to a simmer in a saucepan.
Mix the evaporated milk with the cornstarch and slowly pour, stirring, into the chicken broth.
Stir until thickened, add the lemon juice and rind, correct the seasoning and pour over the stew.
Heat well and serve sprinkled with parsley.
Source: San Francicso Chronicle Typed by Katherine Smith  2
Preheat the oven to 325
Coat a 9x13-inch baking pan with nonstick cooking spray.
Place the 1 Tbsp flour in the bottom of the pan and shake it to evenly coat the bottom.
Set aside while preparing the crust.
to make the crust: combine the remaining flour, oats, 1 cup of sugar and salt in a large bowl; stir to mix ingredients well.
In a separate bowl, mix 1/4 cup of the egg substitute, oil, water and 1/2 tsp vanilla extract.
Pour the liquid ingredients into the dry ingredients and mix well to form a dry dough.
Scrape the dough into the prepared pan.
Using a large sheet of wax paper, press the dough with your hands across the bottom of the pan and up the sides about 1/4 inch.
(The wax paper will keep the dough from sticking to your fingers.
) Discard the wax paper and bake the crust for about 15 to 17 minutes, or until it is firm to the touch and lightly golden.
In the same large bowl, combine remaining 1 cup sugar and cornstarch and stir until well mixed.
Pour in 3/4 cup egg substitute, lemon juice, lime juice, lemon rind and remaining vanilla extract.
Beat with a wire whisk or fork until the sugar has dissolved and no lumps of cornstarch remain.
Pour the custard filling over the crust and bake 20 minutes longer, until the filling is set.
Remove from heat and allow to cool completely.
Sprinkle with confectioner's sugar and cut into 32 pieces.
Makes about 32 bar cookies.
Nutritional Information: per cookie: 101 calories, 1g fat, 43mg sodium, NO cholesterol, 9% of calories from fat.
**  Dallas Morning News  --  Food section  --  22 Jan 97  **  Formatted for your use by  The WEE Scot  --  paul macGregor  	
Combine all ingredients and form into 8 patties.
"Fry" in a Teflon pan coated with nonstick cooking spray until brown and crisp on both sides, about 20 min.
Add a little water during cooking if patties begin to stick.
Variation: Add chopped onions and mushrooms and shape into one meatloaf and bake.
Per single patty serving using turkey: 7.
2 g fat, 2.
0 g saturated fat, 35 mg chol.
, and 221 mg salt.
Source: One Meal At A Time by Martin Katahn.
Posted by: Jim Weller  
Recipe by: Jo Anne Merrill  * Garlic is optional.
Combine thawed orange juice concentrate (not regular orange juice) in bowl along with the marjoram, garlic powder and nutmeg.
Split the chicken breasts to make 6 serving sizes.
Dip each piece into the orange juice to coat completely.
Place in crockpot.
Pour the remaining orange juice mixture over the chicken.
Cover and cook on low for 7-9 hours, or cook on high for 4 hours if you wish.
Precise cooking time is not important in crockpot cooking.
When chicken is done, remove to serving platter.
Pour the sauce that remains in crockpot into a saucepan.
Mix the cornstarch and water and stir into the juice in pan.
Cook over medium heat, stirring constantly, until thick and bubbly.
Serve the sauce over the chicken.
In large, heavy frying pan or skillet gently poach fish in enough beef broth to cover, until just done, about 7 minutes.
Drain fish or fish stomachs, discarding broth.
Gently flake with a fork or cut into small slivers.
(If using fillets, be sure to eliminate all bones.
) Combine grated cheese, flour, sugar, salt, and ginger.
Combine fish with dry mixture.
Beat egg whites until light and frothy.
Carefully fold into fish-and-cheese mixture.
Slowly heat oil and butter in heavy skillet.
Beat the yolks, whole egg, and milk.
Wetting hands in egg, form thin fish wafers or patties.
Immediately saute in skillet, turning once, until golden brown.
Drain on paper towels and serve warm.
Garnish wafers with chopped fresh parsley or dill.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman   George Braziller, Inc.
1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett  #m2
Cook spaghettini according to package directions.
Carefully drain through a colander over the sink.
Rinse the pasta in the colander with fresh hot water, drain thoroughly, then put back into the pot.
Add three tablespoons butter to the pot, stir, and cove  Pour the beans (maggot eggs) and their liquid into a small saucepan and with an adult's help, cook on medium heat.
When the liquid comes to a boil, carefully drain.
Set aside.
Place the remaining butter in a second saucepan and melt over low heat.
Add salt and pepper and to the melted butter and gradually stir in half and half and continue heating sauce, stirring constantly, until it's thickened and slimelike.
Add the beans to the sauce, stirring until they are well coated.
Arrange the warm pasta in a serving dish, then pour the slimed maggot eggs over the pasta.
Use two forks to gentlytoss paasta and maggot sauce together, then serve.
Serves 6 larve lovers.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
F 9G u
Spoon cornstarch into mug.
Add water and stir.
It should be difficult to stir, even when water and cornstarch are fully mixed.
Color your magic mud.
Don't add too much food coloring or your mud will become runny.
If this happens, add a little cornstarch until the mud feels like it did before adding the food coloring.
Squeeze a small quantity of magic mud between your fingers and roll it into a ball or sausage.
What happens  instructions and try it again.
Source: Education RT   
Put liver through finest holes of a meat grinder.
Saute onion in 1 tablespoon of hot lard for a few minutes, then add ground liver and salt.
Cover and cook over very low heat for 5 minutes.
Add wine and let simmer for another few minutes.
Bring chicken broth to a simmer.
Add liver mixture and pepper.
In separate frying pan, make a roux with 1 teaspoon lard and flour.
Stir and cook for a few minutes, but do not brown.
Add 1/4 cup cold water.
Whip the thickening, then mix it into the simmering soup.
Cook over low heat for 10 more minutes.
Strain the soup through cheesecloth.
Mix egg yolk into cream and whip into the simmering strained soup.
Adjust taste and serve immediately.
Serve croutons separately.
Note: In peasant houses the soup was made with pork liver and was served without straining.
In elegant restaurants they add a teaspoon of cognac.
Dissolve the yeast in half the warm water.
Put the two types of flour and the salt into a bowl; make a well in the flour and add all the water and butter.
Mix well.
Add more flour if the mixture is too sticky to knead.
Knead for 10 minutes until smooth and elastic and then put into a greased bowl, covered with a cloth.
Let the dough rise for 1 to 1-1/2 hours, or until it has doubled in bulk.
Punch it down and shape it into rather flat, round loaves.
Put these onto a greased baking sheet, cover with a cloth, and leave to rise for 45 minutes (or until twice the size).
The loaves can be brushed with egg wash, to 'endore' them, before baking, and the tops can be slashed and pricked with a fork.
Bake at 375f for 35 to 40 minutes.
Source not given.
in _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 ISBN 0-8021-3296-0 Typos by Jeff Pruett.
Heat maple syrup over medium heat until syrup reaches 236 degrees on a candy thermometer.
Lightly oil large mixing bowl.
Mix popcorn, nuts and syrup with lightly oiled spoon.
When mixture cools, break off and eat.
Recipe by: Best Recipes of Berkshire Chefs Prepare coals for grilling, or preheat the broiler.
Combine first 6 ingred Grill or broil the chicken until done, brushing from time to time with glaz  y`
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Cut meat into 2 inch cubes.
Dice the bacon.
Skin and crush the garlic, using the tip of a firm knife, in a pinch of salt on the chopping board, or use a garlic press;   blend with the chopped parsley, cloves, and allspice.
Put  the meat into a dish,  and add the wine vinegar, wine, and garlic spice  mixture.
Peel  and thinly slice one third of the onions and carrots,  add to the marinade with a little salt and pepper.
Leave for at least 12 hours turning occasionally.
Peel the remaining onions and carrots, quarter the onions but leave the carrots whole.
Heat the oil in a large heavy skillet, fry the diced bacon and quartered onions until golden brown, and  spoon  into  a casserole.
Remove  the meat from the marinade, drain well.
Brown meat in the oil remaining  in the pan and add to the onions.
Pour the marinade  liquid and vegetables into the skillet and stir well to absorb the last of  the oil.
Add the whole carrots, brandy, and herbs.
Cut the zest from the orange and squeeze a little orange juice and add this and the zest to the sauce.
Season the sauce with a little salt and pepper.
Pour over the meat and onions, cover the casserole.
Cook in the center of a slow (350 d F) for 2 1/4 hours.
To serve, remove the garni.
This dish is particularly good when served with spaghetti, macaroni, or noodles, topped with butter, grated cheese and a little chopped parsley.
Maple Keywords: Sherry  Source: File/MAINBEEF.
ZIP  2 1/2 to 3 - lb beef flank steak 1/2 - cup maple syrup 1/2 - cup soy sauce 1/3 - cup green onion slices 1/3 - cup orange juice 1/3 - cup dry sherry 1 ~ tsp grated fresh ginger or 1/2 tsp ground ginger 1/4 - cup cold water 2 - tsp cornstarch  Score meat, diagonally, on both sides.
Combine remaining ingredients except water and cornstarch; pour over meat.
Cover; refrigerate several hours or overnight, turning once.
Reserving marinade, place meat on rack of broiler or on grill, so meat is 6 to 7" from the heat.
Broil meat, about 6 minutes on each side or until desired doneness.
Pour reserved marinade in a small saucepan; bring to a boil.
Dissolve cornstarch in water; add to marinade.
Continue cooking for 2 to 3 minutes or until thickened.
Serve with flank steak.
Makes 8 servings.
-End Recipe Export- From Sallie Krebs - Happy Cookin'!  
Thaw fish if frozen.
Place fish in shallow baking dish.
Combine orange juice, soy sauce, parsley, oil, garlic and basil.
Pour over fish.
Let stand at room temperature for 2 hours, turning steaks occasionally.
Drain, reserve marinade.
Place fish in a well greased wire grill basket or cook directly on grill.
Grill over medium coals about 8-minutes or untill fish is light brown.
Baste with marinade, then turn and grill an additional 8-10-minutes or until fish flakes easily when tested with a fork.
reheat remaining marinade to boiling.
Transfer fish to serving platter and drizzle with marinade.
Salt and pepper lamb and then brown in melted butter.
Add the cup of chicken broth; gently simmer for 45 minutes or until lamb is tender.
Drain.
Wash and pick over lentils to eliminate any stray stones.
Bring lentils to a boil in 4 cups of beef broth, reducing heat to low; simmer for 15 minutes.
Combine cinnamon, salt, and basil, and stir into diced turnips [or squash].
Add turnips, currants, and figs to the lentils and cook very slowly for 10 minutes.
Stir lamb into lentils.
Turn out into attractive serving bowl and garnish with gold leaves or 'plant' with dandelions.
From _Fabulous Feasts - Medieval Cookery and Ceremony_    1976, 1992 by Madeleine Pelner Cosman   George Braziller, Inc.
ISBN 0-8076-0832-7 Typos by Jeff Pruett  c
In a large bowl, thoroughly mix the read crumbs, egg, cheese, parsley, basil, beef, sausage, salt and pepper.
Form meatballs about 1 3/4 inches in diameter.
You should end up the 15 to 16 meatballs.
Heat the olive oil in a large nonstick skillet over medium heat.
When its hot, add the meatballs and cook for 15 minutes, turning frequently or shaking pan vigorously, until well browned on the outside and cooked through on the inside so that no pink color remains.
Remove meatballs from the pan to a plate lined with paper towels.
In a large Dutch oven or frying pan, heat spaghetti sauce gently simmering over medium low heat.
Add the meatballs to the sauce and simmer for at least five minutes or until ready to serve.
Preheat oven to 400 degrees.
Split hoagie rolls, brush insides lightly with olive oil, and lay each roll on a large square of foil.
Place rolls in the oven for 2 to 3 minutes until lightly crisped around the edges.
Remove rolls from the oven, fill each with three to four meatballs, top with two slices of mozzarella, and roll up in foil, enclosing grinder completely.
Bake for five minutes in the oven, or just until cheese melts.
Washington Post April 10, 1996  == Courtesy of Dale & Gail Shipp, Columbia Md.
Place an oven rack in center of the oven.
Then turn on theoven and preheat to 425.
Using the paper towel, spread the shortening evenly over both cookie sheets.
Pour the warm water into the mixing bowl.
Sprinkle the yeast over the water and let it stand about 5 min.
to soften.
Then stir with the wooden spoon until completely blended.
Add the sugar, table salt, and 1 c.
flour; stir until blended.
Add 2 more cups flour, 1/2 c at a time, stirring to blend after each addition.
The dough should be well blended.
Sprinkle a little of the remaining flour over a clean kitchen surface.
Turn the dough out of the bowl onto the floured surface.
Knead until the dough is smooth and elastic, sprinkling with flour if dough is sticky.
Pull the dough into 12 equal pieces.
Roll 1 piece into a rope about 15 inches long, then shape the rope into a pretzel or letter.
Put the pretzel on one of the baking sheets and repeat w/ the remaining pieces of dough.
Break the egg into the sm.
bowl.
Add 1 tablespoon water and stir together w/ the whisk.
Brush the egg wash over each pretzel, using the pastry brush.
Sprinkle with coarse salt with your fingers.
Put the oven mitts on and put a baking sheet in the oven.
Bake until the pretzels are golden brown.
15-20 min.
Wearing mitts, carefully transfer the sheet to a heatproof surface.
Bake the second sheet of pretzels.
Using the spatula, transfer the pretzels from the baked sheet to the rack to cool a little before serving them.
Cool the remaining pretzels when they are finished baking.
Cross-cultural cooking, mixing ingredients and styles of various international cuisines, was a growing trend in the 1980's.
CHICKEN: In a small bowl, combine jalapeno, cheese, 1/4 cup mayonnaise, sour cream, cilantro and garlic; set aside.
Pound chicken to 1/4-inch thick between 2 sheets of wax paper.
Brush both sides of chicken with remaining mayonnaise.
Heat large skillet over medium-high heat.
Add chicken, Cook, turning once, 4 minutes, or until lightly browned.
Place chicken on rack in broiler pan; spread cheese mixture on each breast half.
Place pan 6 inches from heat and broil 3 to 4 minutes, or until topping begins to brown.
Serve on lettuce and garnish with tortilla strips and fresh watercress or cilantro.
Serve with Brazilian Black Bean Salad.
Makes 6    servings.
CRISP TORTILLA STRIPS: Cut 2 (7-inch) corn tortillas into 1/4-inch wide strips.
In heavy 3-quart saucepan, heat corn oil to 375 degrees F over medium heat.
Carefully add tortilla strips, half at a time.
Fry 2 minutes, or until lightly browned and crisp, turning once.
Drain on paper towels.
BRAZILIAN BLACK BEAN SALAD: In a large bowl, whisk oil, lime juice, cilantro, jalapeno, garlic, cumin and salt.
Add beans, onion and peppers.
Toss to coat well.
Cover and refrigerate several hours or overnight.
Drain before servings.
Makes 6 servings.
Source: Houston Chronicle Special Anniversary Edition, April 17, 1996; typos by Dorothy Flatman 1996  
Mix all and store in pantry up to 4 months  Source Cheaper and Better by Nancy Birnes  Typed by Annette Johnsen for Cyberealm BBS Watertown, NY 315-786-1120  
Mix all ingredients except the popcorn into a pyrex dish.
Microwave on high for 2 minutes.
Stir in 1 teaspoon soda mix well.
Place popped corn in a brown paper bag and pour mixture over corn in sack (do not shake).
Place brown bag in microwave and heat for 1 1/2 minutes on Power 7.
Remove bag and shake shake shake.
Replace bag and microwave 1 1/2 minutes power 6.
Shake shake shake:)  Microwave one last time for 30 seconds on power 7.
shake and then spread onto wax paper or cookie sheet to cool.
Throw away the bag (whew you don't have to wach that dish )  
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Blend 1 cup water with cornstarch.
Add 2 more cups and zap on high 8-9 minutes, or till thickened, stirring every 2 minutes.
Pour 1/2 c into each of 6 small bowls.
Add 3 drops food coloring each bowl.
(Food coloring may stain hands.
) Atlanta Journal/Constitution Dec 31, 1993  typed by Rodney  From: Rodney Grantham ~--  
RPQUV
Surprise and entertain  kids for hours by making instant play dough in the microwave with common household ingredients.
Combine in bowl:  Microwave on High power for 6 minutes, stirring every minute.
Cook until you can handle dough, turn onto countertop and knead until smooth.
Divide dough in sections, knead in food colorings.
Store in airtight container.
Keeps for months.
From: Steve Herrick Source: [Cooperative Extension]  
Combine syrup, sugar, and margarine.
Microwive on high in covered dish for 11 minutes.
Pour over popcorn and nuts.
Mix well (be careful, syrup is very hot).
Spread out on cookie sheet until cool.
Break up and store in airtight container.
Place half of sausage in an electric slow cooker; top with sauerkraut, remaining sausage, apple slices, and onion rings.
Pour broth over mixture, and sprinkle with caraway seeds.
Cover with lid, and cook on high-heat setting for 4 hours or until apples and onions are tender.
Place potatoes in a saucepan; cover with water and bring to a boil.
Cook 20 minutes or until tender; drain.
Arrange sausage mixture and potatoes on individual plates, and sprinkle cheese over sausage mixture.
Yield:  8 servings (serving size: 1-1/2 cups sausage mixture, 1 cup potatoes, and 1-1/2 teaspoons cheese).
CALORIES 323 (25% from fat); PROTEIN 16.
1g; FAT 8.
9g (sat 2.
9g, mono 3.
4g, poly 2.
4g); CARB 52.
8g; FIBER 8.
2g; CHOL 48mg; IRON 10.
mg; SODIUM 1213mg; CALC 51mg.
Source COOKING LIGHT magazine, 9/95.
MealMaster format by iRis gRayson.
Gradually stir milk and egg into pudding mix in saucepan.
Add rice and raisins.
Stir over medium heat until mixture just comes to boil.
Cool 5 minutes, stirring twice.
Pour into dessert dishes or serving bowl.
Sprinkle with cinnamon and nutmeg; serve warm (For chilled pudding, place plastic wrap or wax paper on surface of hot putting.
Refrigerate about 1 hour.
Stir before serving; sprinkle with nutmeg and cinnamon.
) Makes 5 cups or 8 servings.
From Minute Rice insert.
Submitted By GARY HARTFORD   MSG# 12155  
Place all ingredients in mixer, beat at high until well blended.
Mix 1 1/2 T mix with 3/4 c.
hot water.
Store in airtight jar.
\$(VS
Pre-heat oven to 350
  Line a cookie sheet with foil and spray with Pam or brush with cooking oil.
Line foil with crackers edge to edge.
Put butter and sugar in pan and bring to boil over medium heat.
Boil for three minutes.
Pour mixture over the crackers and bake for seven minutes.
The crackers will float to the top.
Remove from oven and sprinkle chocolate chips evenly over the top.
When the chips have melted, spread to cover the entire surface evenly.
If the chocolate is difficult spread, place the pan in the turned off oven to soften and spread again.
Sprinkle with nuts and press down with spatula that has been sprayed with Pam.
Cut while still warm into 1" squares or, if possible, separate crackers.
Cool.
Individual pieces can be wrapped in colored foil for gift giving.
Typed by Delores E Rowe  
L$ RQS
Servings:  1  Mix ingredients in a pan.
Cook over medium heat until mixture pulls away from sides of pan and becomes doughy in consistency.
Knead until cool.
Model different colors of clay into any shape you can imagine.
Not edible.
Can be used over and over again.
Keeps three months.
Combine salt and water; heat over medium for 4-5 minutes.
Remove from heat.
Combine cornstarch and water; add to salt mixture.
Stir until smooth and return mixture to low heat and continue to stir until thick.
BBg`ddf
With cookie cutters, cut monster shapes out of bread slices.
Dip each cut-out into concentrated orange juice, place on a cookie sheet.
Bake in a 250 F.
oven until lightly toasted, about 20 minutes.
Sprinkle with cinnamon, if desired.
Place first 3 ingredients in a large zip-lock bag.
Add chicken; seal bag and shake to coat.
Chill for 1 hour.
Combine 1 cup water and the prunes in a medium saucepan; bring to a boil.
Remove from heat and let stand for 1 hour.
Drain prunes, reserving 
 cup cooking liquid.
Coat a nonstick skillet with cooking spray; add oil.
Place over medium heat until hot.
Add ginger, turmeric and cinnamon; cook for 1 minute, stirring constantly.
Add onion and saut
 for 8 minutes.
Add chicken, remaining 
 cup water, prunes, reserved cooking liquid and chicken broth; bring to a boil.
Reduce heat and simmer, uncovered, for 10 minutes or until chicken is done.
Place couscous on a serving platter; top with chicken mixture, sprinkle with almonds and serve.
Cooking Light March 1995  
DDDDDDDD
Prepare thin, fresh, crustless slices of brown bread, butter well, then cover with chopped prawns.
Roll firmly, wrap in plstic film, and leave to "set" in the refrigerator - use a toothpick to hold the shape if necessary.
Before serving, remove the wrap, dip the ends into melted butter and then into the finely chopped parsley, which will stick to the melted butter.
This step can be done in advance, the rolls covered with plastic film again and refrigerated before serving.
These rolls make a delicious accompaniment to Mrs Goddard's Iced Chervil And Avocado Soup.
"Hemphill's Book Of Herbs"  
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First: wash chillies, dry and toast whole.
When skin begins to blister, remove from heat and peel skin off.
Remove tops and seeds! Slice and chop chillies.
mash garlic clove and chop coarsely.
Chop fresh cilantro.
Chop coarsely onion.
In blender, add: tomatoes, chillies (chopped), garlic, cilantro, and onion.
Blend for 5-10 seconds on mix (slow speed).
it should be a coarse sauce but not a true sauce.
Pour into a glass container and cover.
Place in refrigerator.
Note: The more chillies, the hotter it becomes.
WE CAN'T GUARANTEE THAT AN APPLE A DAY WILL KEEP THE DOCTOR AWAY, BUT WE DO KNOW THIS APPLESAUCE IS DELICIOUS AND CONTAINS LOTS OF VITAMINS AND MINERALS.
WE RECOMMEND USING GOLDEN DELICIOUS APPLES IN BABY'S FIRST SAUCE SINCE THIS VARIETY IS THE LEAST ACIDIC.
IF YOU CAN'T FIND THEM, ANOTHER ALL-PURPOSE COOKING APPLE SUCH AS ROME CAN BE SUBSTITUTED.
jUST BE SURE TO AVOID THE ACIDIC GREEN-SKINNED APPLES, SUCH AS GRANNY SMITHS, IN THE FIRST YEAR.
LEAVING THE PEEL ON THE APPLE DURING COOKING MAKES FOR A MORE NUTRIENT-RICH AND TASTIER SAUCE.
Wash, quarter, and core apples just before cooking.
Place prepared apple quarters in a steamer basket set in a pot filled with a small amount of lightly boiling water.
Cover tightly (for better nutrient retention) and steam for 10 to 12 minutes or until apples are tender, replenishing water during steaming if necessary.
Check for doneness with a toothpick or fork; apples should pierce easily.
Set apples and cooking liquid aside to cool.
Strain cooked apples in a food mill to puree and remove the skins.
Or scrape the apple from the skin and puree in a food processor fitted with the steel blade.
Add about 1 tablespoon reserved cooking liquid per apple to puree, adjusting consistency according to the age and preference of your baby.
MICROWAVE DIRECTIONS: Place prepared apple quarters in microwave-safe dish.
 cup water and cover tightly with plastic wrap, turning back one corner to vent.
Microwave on HIGH for 3 minutes, stir apples thoroughly, re-cover and cook for 3 to 6 minutes or until tender.
Check for doneness, cool, and proceed with recipe.
Makes 16 to 18 1-ounce or heaped tablespoon baby servings.
Line a cookie sheet or platter with waxed paper.
Place applesauce in heaped tablespoons (like cookie dough) on waxed paper.
Freeze.
When frozen, peel off and store in bulk in large plastic bags.
Be sure to label with identity and date.
Refrigerate 2-3 days, freeze up to one month (longer in deep freeze).
You can also peel a few of the cooked apple quarters, slice thickly, and freeze for a soothing snack for teething babies or summertime finger food.
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Dust the chicken in the flour  and set aside.
Make the batter by beating eggs briskly, then beating in the lemon juice, p  Nutritional info( not including oil for cooking):  611 cal; 57g pro, 5g ca Lisa Crawford (lisa_pooh@delphi.
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Combine parmesan cheese, cheese sauce mix and taco seasoning mix.
Set aside.
In 2 gallon bag, combine crispix, corn chips and cheese puffs.
Pour oil over cereal mixture, tossing gently to coat.
Add parmesan cheese mixture, tossing gently until cereal mixture is thoroughly coated.
Store in airtight container.
Per 1/2 cup serving: 100 calories and 4 grams fat.
Source:  Kelloggs ad  
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Wash eggs in mild soapy water to remove oily coating which could prevent dye from adhering.
Simmer for 20 minutes.
Spring Chicken Yellow: Add tumeric to boiling water, stir until dissolved.
Add vinegar.
Easter Bunny Brown: Add heaping Tbsp heaping instant coffee to boiling water, stir to dissolve.
Add vinegar.
Seren"dip"ity: Try boiling eggs with one of the listed ingredients.
Add 1/4 tsp vinegar to water.
Source: _Creating Your Own Traditions Around the Year_ and Canadian Living magazine posted by Anne MacLellan  Re-Posted by Lois Flack, CYBEREALM-KOOKNET,(315)786-1120, Watertown, NY  
With an adult's help, dice the tomatoes into small pieces and place in a bowl.
with an adult's help, place the ground beef in a frying pan, sprinkle with the burrito seasoning and saute on medium heat until it's well browned.
Cover and set aside.
With an adult's help, cook the beans in a saucepan on low heat, stirring occasionally.
when the beans are hot, gently combine them with the ground beef in a clean bowl.
To build the burrito beaks: Set one tortilla on a dinner plate.
Spoon an approximately one and one half inch wide strip of guacamole dip (rancid mucus) down the center of each tortilla.
On top of that, spoon a strip of sour cream (fresh mucus), a strip of  Tightly fold the left and right sides of the tortilla over your ingredients, then tuck the lower third of the whole burrito under itself, making a nose shape.
With an adults' help, use a knife to cut out two large holes for nostrils.
Gently squeeze the no  Sicko serving suggestion: Instead of napkins, set each guest's place with an individula size packet of facial tissues.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
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I turkey size roasting pan combine first five ingredients.
Mix remaining ingredients together and pour over mixture in pan.
Bake at 200 degrees Farenheight for 2 hrs.
Stir frequently approx every 1/2 hr.
Pack into jars or freezer bags and this can be frozen.
This can be cut in half  
Pour nuts onto a plate.
Line a baking sheet with waxed paper.
Combine chocolate chips and milk in bowl and microwave until melted, about 1 minute.
Peel bananas.
Cut each banana in half.
Insert a popsicle stick into the fat, cut side of each banana.
Pick up a banana by the popsicle stick.
Dip banana in melted chocolate then roll in peanuts.
Set on cookie sheet.
Repeat with all.
Freeze bananas for at least 1 hour.
Source: My Very Own Valentine's Day  
About 1" from one end of a hot dog, start a slit in the hot dog that goes vertically to the other end.
Turn a quarter turn and make another slit.
Keep making slits until you have eight "legs" for the hot dog.
Boil and the hot dog will look like an octopus.
Serve with head up and legs spread out over an opened hot dog bun that has chili on it.
* Scrubbed and sliced into thin matchsticks.
This pasta salad gets its name from the shape of the pasta, but you could just as easily use shells and rename it Seashell Salad, etc.
Toss all the ingredients in a large salad bowl and chill.
The salad can be made the night before and refrigerated.
If you want to take it easy, just slice all the veggies with a food processor.
BASIC DRESSING 1 c extra-virgin olive oil               2  t Honey 2/3 c  brown rice vinegar freshly ground black or 1   t  Salt 1    garlic clove, mashed """"""""""""""""""""""""""""""""""""""""""""""""""""""" """"""""""" Combine all ingredients and shake well or blend.
Refrigerate.
Keeps for up to a week.
Makes a little less than 2 cups.
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Simmer chicken in salted water to cover 1 hour.
Add onions and carrots.
Simmer until chicken and vegetables are tender, about 1-1/2 hours.
Cool in broth.
Skim off fat; strain.
Measure broth.
If necessary, add enough water to make 8 quarts.
Bone chicken, divide chicken and vegetables among 4 shallow roasting pans (11"x19"x2-1/2").
Add seasonings to broth; bring to boil.
Blend flour and cold water; add slowly to boiling broth, stirring constantly; simmer until thickened and smooth, stirring frequently; pour an equal amount over chicken and vegetables in each pan.
Top with baked biscuits.
Heat in moderate oven (375 degrees F) for 15 minutes or until bubbling hot.
FOR RICH GRAVY: Melt 1-1/2 cups chicken fat (skimmed from broth) and 1/2 cup butter or margarine.
Blend in flour (omit cold water).
Add hot seasoned chicken broth slowly, stirring constantly.
Cook and stir until smooth and thickened.
BISCUITS: Sift flour, baking powder, sugar and salt together in a large bowl.
Work in shortening with pastry blender or fingertips until mixture is crumbly.
make well in center of flour mixture; add milk, all at once, stirring until well blended.
Divide dough into halves; turn out one portion at a time on lightly floured pastry cloth or board; knead gently for 1/2 minute.
roll out dough to 1/2" thickness; cut in 3" rounds.
Place biscuits on greased cookie sheets; bake in hot oven (450 degrees F) 18 to 20 minutes.
(Recipe can make 5 dozen 2" rounds.
)  Source: Chicken dinner - committee size by Beth Merriman, Parade Food editor.
Parade Magazine, November 29, 1959; typos by Dorothy Flatman 1996  
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This is one of those recipes that you use "enough for your family".
For 2 a Sprinkle with 2-3 Tablespoons wine.
Turn oven up to 350 and Bake another 20 Source:  Mr.
Food on a radio program 12/94.
Formatted for MM by Lynne Sam  
Recipe by: The LL Bean Book of "New" New England Cookery Heat the oil in a large pot and stir in the onion and celery, continuing to stir for about 5 minutes, before adding the potatoes.
Cover and cook over low heat for about 10 minutes, and stir in the herbs.
Mix the flour with milk to make a thin paste, then add the milk and broth to the soup pot and bring to a boil.
Simmer until the vegetables are tender but not mushy.
Stir in the chicken and optional corn, and sprinkle lightly with salt and pepper to taste.
Cook gently 5 minutes and serve very hot.
Typed by Diana Rattray  
20 c  Popcorn (1 cup unpopped) 2 c Sugar 1 c Water 1/2 c Light corn syrup 1 ts Vinegar 1/2 ts Salt 1 ts Vanilla Preheat oven to 300.
Remove all unpopped kernels from popped corn.
Put popcorn in a large roasting pan; keep warm in oven.
Butter the sides of a 2-quart saucepan.
In it combine sugar, water, corn syrup, vinegar, and salt.
Cook to 270 deg (soft-crack stage), stirring frequently (mixture should boil gently over entire surface).
Remove from heat; stir in vanilla.
Slowly pour mixture over hot popcorn.
Stir just until mixed.
Butter hands; using a buttered cup, sccop up popcorn mixture.
Shape with buttered hands into 2-1/2 to 3-inch balls.
Preheat oven to 200
Line a 9xl3-inch pan with foil.
Pour contents of 1 box of pretzel mix in pan.
Spray with garlic-flavored spray and immediately shake some seasoning mix over pretzel mix.
Add the cereal, spray with garlic-flavored spray, shake more seasoning mix over cereal and add a few drops of Worcestershire over all.
Repeat with second box of pretzel mix.
Bake 1 hour, stirring every 15 minutes.
Cool and store in airtight container.
Makes 6 to 8 servings.
Per serving: Calories 339, Fat 2g, No cholesterol, Sodium 2,779mg, Percent calories from fat 6%  Source: Patricia Moseley, Denton **  Dallas Morning News  --  Food section  --  17 July 1996  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Mix cheeses, onion, salt and Worcestershire, blending thoroughly.
Fold in pecans and jalapeno.
Place cheese mixture in round-bottom foil-lined bowl and press down to make a firm half-sphere.
Chill over-night.
About 1 hour before serving, remove from refrigerator to soften.
Place plate over bowl, invert and gently loosen cheese ball from foil.
Garnish with paprika, cayenne or parsley, if desired.
Serve with crackers.
Makes 12 to 16 servings.
Per serving: Calories 187, Fat 19g, Cholesterol 41mg, Sodium 275mg, Percent calories from fat 87%  Source: Tina Larimer, Dallas **  Dallas Morning News  --  Food section  --  17 July 1996  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Mix all ingredients except crackers thoroughly and chill at least 4 hours.
Serve with crackers.
Makes 12 to 16 servings.
Per serving: Calories 134, Fat 13g, Cholesterol 11mg, Sodium 309mg, Percent calories from fat 85%  Source: Judy Smith, Texarkana **  Dallas Morning News  --  Food section  --  17 July 1996  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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"Soupes dorry.
"  Saute' the onions in the oil until golden; add the wine and almond milk and season to taste.
Simmer for 20 to 30 minutes.
Meanwhile saute the ground almonds in a little extra oil until they are golden but not too crisp.
Spoon the soup into individual fireproof bowls, or into a large bowl shallow enough to fit under the grill.
Lay a slice of toast on top of the soup in each bowl or spread all the slices out on the larger one.
Scatter the oily almonds on top of the toast, dot with butter and grill very lighlty.
From "Two Fifteenth Century Cookery Books": "For two make soupes dorry: "Nym onions and mince them small and fry them in oil d'olif- Nym wine and boil it with the onions toast white bread and do it in dishes and good almond milk also and do them about and serve it forth.
"  Excerpted from _Two Fifteenth Century Cookery Books_.
compiled and updated by Maxime de la Falaise _Seven Centuries of English Cooking_ Grove Press, 1992 Typos by Jeff Pruett.
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Combine dip mix, buttermilk blend and chives.
Set aside.
In 2 gallon bag, combine crispix and pretzels.
Pour oil over cereal mixture, tossing gently to coat.
Add dip mixture to bag, tossing gently until cereal mixture is thoroughly coated.
Store in airtight container.
Per 1/2 cup serving: 90 calories and 2 grams fat.
Source: Kelloggs box  
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The above recipe must be done with adult supervision as all cooking experiences with children.
Especially when appliances are being used.
Combine all ingredients in a blender and serve immediately.
From: Linda Prevost                   Date: 09-09-94  
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Combine all ingredients in blender; cover and blend until smooth.
Pour into 8 (3-1/2 oz) paper cups.
Place in freezer.
When partially frozen, insert wooden stick in each.
Freeze until firm.
Store any leftovers in plastic bags.
from: The Daily Herald, 2/14/95  
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Wiggle these worms any way you want on your plate.
If you like, give them 'eyes' made from licorice bits.
Place apricots in colander and let drain.
Place drained apricots in food processor, cover, and whirl until well blended.
Place gelatin in 3 quart pan, add orange juice, and let5 stand for 5 minutes to soften gelatin.
Place pan on burner and bring to a boil over med/high heat,stirring with whisk.
Turn off burner and remove pan to rack.
Add apricots and mix with whisk until well blended.
Pour into baking pan,cover with plastic wrap, and refrigerate for about 4 hours, until set.
Use butter knife to cut gelatin crosswise into 9 inch long, 1 inch wide strips.
(you should have about 13 strips)  Use pancake turner to remove strips to serving plate.
Use your hands to twist strips into worm shapes.
Makes 13 worms.
Origin: Cookbook Digest Sept/Oct 1993.
Shared by: Sharon Stevens  
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CUPCAKES 3 c  Flour 2 c  Sugar 1/2 c  Cocoa 2 ts Baking soda 1/2 ts Salt 2 c  Water 1/2 c  Plus 2 tablespoons vegetable :       -oil 2 tb Cider vinegar 2 ts Vanilla  Preparation time:  20 to 25 minutes Cooking time: 25 minutes Utensils: Measuring cups and spoons, cupcake baking pans, paper cupcake liners, two small mixing bowls, electric mixer, mixing spoon, large mixing bowl, oven mitts.
Preheat oven to 350F.
Line cupcake baking pans with paper cupcake liners.
In small mixing bowl, use electric mixer to combine cream cheese, egg and sugar.
Blend in 2 drops yellow food coloring and 1 drop red food coloring, adding more coloring if necessary to reach desired shade.
Use mixing spoon to stir in chocolate chips; set filling aside.
In large mixing bowl, combine flour, sugar, cocoa, baking soda and salt; set aside.
In second small mixing bowl, combine water, vegetable oil, vinegar and vanilla.
Add contents of small mixing bowl to large mixing bowl and stir with mixing spoon to combine.
Using mixing spoon or soup spoon, fill cupcake liners half full with cupcake batter, then place 1 teaspoon filling at center of each.
As cupcake bakes, the batter will rise to surround the filling.
Wearing oven mitts, place cupcake pans in oven; bake approximately 25 minutes or until cupcakes test done.
When done, wear oven mitts to remove pan from oven and turn off oven.
If desired, frost with orange icing--or just let the orange filling ooze out as a surprise.
from Inland Valley Daily Bulletin  October 6, 1994 typed by Tiffany Hall-Graham  
Combine margarine, Worcestershire sauce and seasoned salt; mix well.
Pour cereal, nuts and pretzels into large GLAD-LOCK Zipper Bag.
Pour margarine mixture over cereal mixture inside GLAD-LOCK Zipper Bag.
Seal top of bag securely.
Shake bag until all pieces are evenly coated.
Pour contents of bag into large microwave-safe bowl.
Microwave on HIGH 5-6 minutes, stirring thoroughly every 2 minutes.
While stirring, make sure to scrape sides and bottom of bowl.
Spread on absorbent paper to cool.
Store in airtight container.
Combine crispix, nuts and pretzels in 13 x 9 pan.
Set aside.
Stir together remaining ingredients.
Gently stir spices and margarine into cereal until evenly coated.
Bake at 250 for about 45 minutes, stirring every 15 minutes.
Spread on paper towels to cool.
Store in airtight container.
Each 1/2 cup serving contains 120 calories and 6 grams fat.
Source: Crispix box  
In a small microwavable bowl, combine peanut butter, butter, and spices.
Microwave on HIGH 1 minute, or until butter melts.
Mix well.
In a 13x9 inch baking dish, combine popcorn, shredded wheat and pretzels.
Pour peanut butter mixture over popcorn mixture and toss until well coated.
Bake at 350 for 30 minutes, stirring halfway through cooking time.
Cool popcorn mixture to room temperature, stir in candy pieces.
Makes 8 cups.
Store in airtight container.
SOURCE: Magazine Nov 1992.
Cut the chicken into bite-sized pieces and put it on the bottom of a casserole dish big enough to hold it.
Combine sour cream and condensed chicken soup in a pan and pour it over the chicken in an even layer.
In the same pan, (save dishes!) melt the butter and add broken-up crackers and poppy seeds.
Mix together and distribute over the chicken and sauce.
Bake at about 325 degrees F.
for 20-30 minutes, until the topping is brown, the sauce is bubbling and the chicken is hot.
NOTES:  *  Chicken casserole with poppy seeds -- This is an easy and good way to use some cooked chicken.
I got the recipe from my grandmother, who "hates to cook" but nevertheless seems to do a great job.
*  Somehow this doesn't seem very nutritious.
Serve it with lots of vegetables.
Broccoli and carrots go well.
Use more or less of the ingredients to taste, or depending on how many you are serving.
Use different soups.
Add mushrooms.
Add other stuff.
Have fun.
: Difficulty:  easy.
: Time:  40 minutes.
: Precision:  no need to measure.
: William "Chops" Westfield : Stanford University, Palo Alto, CA : "Cooking (and eating) is my second greatest passion.
" : BillW@Score.
Stanford.
EDU, .
glacier!navajo!billw  : Copyright (C) 1986 USENET Community Trust  
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Make a dough from the ingredients and knead it, preferably with your hands.
After you've done that, let the dough raise for one hour.
Then roll it out as thinly as you can manage (stop when small holes appear) on a flour-dusted surface.
In the middle ages, people deep-fried the panckoecken in rapeseed oil.
For special occasions they sometimes added a few raisins or small pieces of apple (used as a cake for Lent).
At what stage of the preparation is not known, but I assume they added them to the dough before rolling it out.
This way, the pancakes turn out thicker, but that's what is needed to keep the raisins or pieces of apple from falling out.
Since this is a medieval recipe, it didn't have a list of ingredients, only instructions.
The amounts of the ingredients mentioned in this recipe are educated guesses by the Dutch cookbook author Annie van't Veer.
Recipe translated and typed by Heiko Ebeling.
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Cut each slice of bread into 8 sticks, and arrange on ungreased baking sheets.
Brush bread stick lightly with margarine.
Sprinkle evenly with Parmesam cheese and sesame seeds Bake at 350 degs for 10-15 mins or unitl golden brown.
Serve immediently  From: All New Cookbook For Diabetics and Their Families  Each serving amount: 4 sticks; Exchanges: 1 Vegetable Chol: Tr.
; Calories: 40; Carbo: 4 gm; Protein: 1 gm Fat: 2 gm; Fiber: Tr.
; Sodium: 87 mg;  Reformanted 4 you and yours via Nancy O'brion and her Meal-Master  
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Combine marshmallows and butter in top of double boiler; cook over simmerg water until marshmallows have melted.
Pour over popped corn, and stir to mix well.
Sprinkle gelatin over popcorn and stir to coat each grain.
SOURCE: Southern Living Magazine, sometime in the 1970s.
Typos by Nancy Coleman.
In large skillet melt the butter, add the onions and garlic.
Fry until they begin to brown, add the liver and continue to fry for 8-12 minutes until the livers are no longer showing any pink.
Put the ingredients into blender/food processor and chop until the ,ixture is very fine and smooth.
Grease a casserole dish and turn out the liver mixture into it.
Preheat the oven to 350 degrees F.
Bake the mixture for 45 minutes.
remove from and allow to cool for 15 minutes then cover and refrigerate for 4-6 hours before serving.
Origin: Elyna Tirminiv, Minsk-Belorus, circa, 1994  
With an adult's help, preheat oven and mix cake according to package directions.
Grease and flour a loaf pan.
Pour a half inch layer of batter into the pan.
Then, using a spoon, glop several lines and small pools of blood (jam) over the batter.
Repeat until you put one final layer of batter covering all signs of jam.
You should have a  Bake according to package directions.
After removing from pan, allow to cool 35-40 minutes.
Beat the whipping cream until stiff peaks form.
Add the sugar, then whip for another minute.
Using a spoon, gently swirl 2 tablespoons of the extra blood into the whipped cream and refirgerate until ready to serve the cake.
Palce the partially thawed blueberries in the ziploc bag.
Seal and lightly pound the berries until they are squished, but not complete mush.
Pour into a bowl, add two tablespoons jam and mix well.
Slice and arrange the cake on a platter.
Place the bloody whipped cream and bllueberry blood clots beside the platter for guests to use as toppings.
Serves 8-10 psycho scientists.
Sicko servign suggestions: Garnish your platter with a garland or little flowers made of blood splattered sterile guaze bandages.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  1 pk (16oz) pound cake mix with ingredients listed on box  
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** Hints for assorted vegetables: celery, carrots, jicama, broccoli, cauliflower, etc.
** Hints for assorted fruits: apples, bananas, pears, etc.
In a small bowl, stir together peanut butter, applesauce, sour cream, and cinnamon.
Serve with veggies and fruit; store in refrigerator.
Yield: 1 1/4 cups.
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Cream peanut butter, shortening, and sugar until light and fluffy.
Add eggs, blending well.
Add remaining ingredients except nuts.
Blend well.
Spread batter evenly into an 8 inch greased baking pan.
Sprinkle with chopped nuts.
Bake at 350 F for 20-25 minutes.
Cook in pan on wire rack.
Cut into 16 2 inch squares.
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Keep popcorn and nuts warm.
Mix sugar, honey and syrup together.
Hard boil for 2 minutes.
Mix in peanut butter and vanilla.
Mix with corn and nuts.
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Heat oven to 350.
Pour cereal into large bowl.
Heat peanut butter and margarine to boiling in 1 qt saucepan, stirring occasionally.
Pour over cereal; toss until evenly coated.
Spread in ungreased 13 x 9 pan.
Bake 10 to 12 minutes, stirring occasionally; remove from oven.
Stir in pretzels, raisins and peanuts.
Spread on waxed paper; cool 2 hours.
Store in airtight container.
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Combine all ingredients; blend well.
To make a thinner spread, slowly add more milk.
Cover and stor in refrigerator.
To serve, spread on creackers, bread, or apple and pear slices; it may also be used to stuff celery.
SOURCE: Southern Living Magazine, May 1974.
Typos by Nancy Coleman.
BARTLETT, ANJOU AND BOSC ARE THE MOST COMMON PEARS IN SUPERMARKETS.
ALL MAKE GOOD-TASTING SAUCE, BUT BARTLETTS STAY THE WHITEST WHEN COOKED.
Wash, peel, quarter and core pears just before cooking.
Place pear quarters in a steamer basket in a pot filled with a small amount of lightly boiling water.
Cover tightly (for better nutrient retention) and cook for 8 to 12 minutes or until pears are tender, replenishing water during steaming if necessary.
Test for doneness with a toothpick or fork; pears should pierce easily.
Set pears aside to cool.
Strain pears in a food mill or puree in a food processor fitted with the steel blade.
Discard the cooking liquid or save for another use.
No additional liquid is needed.
MICROWAVE DIRECTIONS: Place prepared pear quarters in a microwave-safe dish.
 cup water and cover tightly with plastic wrap, pulling back one corner to vent.
Microwave on HIGH for 3 minutes, stir thoroughly, re-cover, and cook for 3 to 6 minutes or until tender.
Check for doneness, cool, and proceed with recipe.
Makes 12 to 14 1-ounce or heaped tablespoon baby servings.
Freeze in heaped tablespoonfuls on waxed paper-lined cookie sheet; transfer to plastic storage bags when frozen.
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Split muffins and place on an ungreased cookie sheet, making sure they don't touch.
Spoon a thin layer of sauce on topthen cover the sauce with a layer of shredded cheese.
Set aside.
Pour the Parmesan into a small bowl and add five drops each yellow, red and green food coloring until it's an even shade of mold green.
(Use plastic bag to prevent your fingers from staining.
) Set aside.
With an adult's help, broil the pizzas until the cheese has melted and begun to brown.
Remove from oven and let cool about 1 minute.
Carefully sprinkle mold on top of hot pizzas.
Allow pies to cool slightly before you slip on a lab coat and serve.
Serves 6 peaked patients.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
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Recipe by: From Cooking Light Magazine Combine first 6 ingredients in Dutch oven; bring to a boil.
Add chicken cover, reduce heat, and simmer 15 minutes.
Remove chicken from pan.
Strain cooking liquid, reserving 1 1/4 cups; discard solids.
Shred chicken; set as Heat oil in Dutch oven.
Add leek; saute' 5 minutes.
Sprinkle leek with flour; stir well.
Add reserved broth.
Cook 3 minutes or until thickened  an constantly.
Add chicken, pasta, and next 3 ingredients; simmer 5 minutes.
S with Parmesan cheese.
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Stirring constantly, melt chocolate chips and butter in a medium saucepan over medium heat.
Remove from heat.
Add peanut butter and cinnamon; stir until smooth.
Place cereal in a large bowl.
Pour chocolate mixture over cereal; stir until evenly coated.
Pour powdered sugar into a large paper bag; add chocolate coated cereal.
Gently shake bag until mixture is evenly coated with sugar.
Spread onto waxed paper; allow to cool completely.
Store in airtight container.
1 TB dry yeast 1 1/4 c warm water 3-4 c flour 2 ts salt 4 ts baking soda kosher or margarita salt  Dissolve yeast thoroughly in 1/4 cup warm water.
Mix 3 cups flour and salt in large bowl.
Add yeast with remaining 1 cup water.
Add enough additional flour to make dough stiff.
Knead 10 minutes or till dough feels elastic.
Form into ball.
Place in bowl and spread with butter.
Cover with towel and let rise till doubled, about 45 minutes.
Divide dough into 12 small balls and roll between hands (or on counter) to form a rope.
Form into pretzel shapes, wetting and pinching ends firmly.
Dissolve baking soda in 4 cups water and bring to a boil.
Drop pretzels, a few at a time, in water and boil till they float to the top, about 1 minute.
Remove and drain.
Place on buttered baking sheet.
Sprinkle with salt and bake at 475 for 15-20 minutes or till golden brown.
Place on rack to cool.
I used to make these a lot when my husband had to do field time in the army.
According to all the guys, they warm up pretty good and are excellent with some German scharfer senf (sharp/hot mustard).
posted by Tiffany Hall-Graham  
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These are quick refrigerator pickles that are tasty additions to just about everything except dessert.
Chop or slice thin the long way and try them on sandwiches, in omelets and with most any grain or bean dish.
Mix vinegar, soy sauce and honey together; set aside.
Lay garlic buds flat in a large skillet with a tight fitting lid.
Add the water, cover and bring to a boil; reduce heat to a low simmer and cook about 3 minutes or until stems are just tender.
Reserve liquid for other uses such as soup or sauce.
Using tongs, move garlic buds to a large, flat, refrigerator glass or ceramic container with a cover.
Pour vinegar mixture over garlic buds; close container and refrigerate.
Pickled garlic spears will be ready to use after marinating at least overnight.
Pickles keep refrigerated about 3 weeks.
The marinade can be used again for another batch of garlic buds, or use it as a garlic flavored base for barbecue sauce.
Source: Oregonian FoodDay Typos by Dorothy Flatman 1995  
Auter pike in Galentyne.
Take browne brede, and stepe it in a quarte of vinegre, and a pece of wyne for a pike, and quarteren of pouder canell, and drawe it thorgh a streynour skilfully thik, and cast it in a potte, and lete boyle; and cast there-to pouder peper, or ginger, or of clowes, and lete kele.
And then take a pike, and seth him in good sauce, and take him vp, and lete him kele a litul; and ley him in a boll for to cary him yn; and cast the sauce vnder him and aboue him, that he be al y-hidde in the sauce; and cary him whether euer thou wolt.
About 1.
6 kg/3 lb middle cut of pike or similar large fish 275 ml/10 fl oz/1 1/4 cups white wine 2 tablespoons white wine vinegar 2-3 parsley stalks Salt 3 slices brown bread, crusts removed 1/4 teaspoon ground cinnamon 1/8 teaspoon ground white pepper 125 g/4 oz onions, peeled and chopped Oil for frying Gelatine (optional)  Put the fish in a pan, add the wine, vinegar, parsley stalks and enough salted water to cover the fish and poach gently for 15 minutes.
Turn off the heat; if necessary, the fish will finish cooking in the liquid as it cools.
Cover the pan and cool to tepid before finishing the dish.
Carefully lift the fish out of the pan.
Reserve the cooking liquid.
Put the bread in a bowl and add enough of the liquid to cover it.
Skin the fish and take out the spine and other bones; pike has a line of thin bones through the middle of the body flesh on each side.
Cut all the flesh into small pieces both to get at them and to make a manageable dish.
Strain the remaining cooking liquid into a clean pan.
Put 425 ml/15 fl oz/2 cups of it into an electric blender with the soaked bread, cinnamon and pepper; process until smooth.
Return the mixture to the liquid in the pan.
Fry the onions in a little oil until soft, and add them to the liquid too.
Taste for seasoning, add the pieces of fish and re-heat gently to serve.
If you want a cold dish, keep the fish pieces and fried onions aside while you measure and taste the liquid, then re-heat it with enough gelatine to stiffen it; if you had cooked a whole fish, it would have jellied without help.
Add the fish pieces and onions, turn into a mould and leave to set in the refrigerator.
from The Medieval Cookbook by Maggie Black Chapter 3, "Life in the Cloister" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-24-94  .html
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Add all the ingredients, stiring with wish making sure the sugar dissolves.
Allow to sit for an hour so the flavors blend.
Place meat in a freezer bag large enough for all the meat to lay flat on one side of the bag.
Stir marinade one more time making certain sugar is dissolved and pour mixture in bag.
Exhaust extra air out of bag.
Allow to marinade overnight, turning bag over several times.
This is expecially good for grilled steaks! From the collection of Chuck Rippel Source: The Collection of Chuck Ripple  
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Combine pineapple, juice, and peaches in container of an electric blender or food processor; process until pureed.
Add yogurt, milk, and sugar subsititute; continue to process until smooth and thickened.
Pour into individuals glasses, and serve immediately.
Food Exchange Per-Serving: 1 FRUIT EXCHANGE + 1 MILK EXCHANGE; CAL: 133; CHO: 6 MG; CAR: 23 GM; PRO: 7 GM; FAT: 1 GM; SOD: 103 MG;  Source: All New Cookbook For Diabetics And Their Families Brought to you and yours via Nancy O'Brion and Her Meal Master Typed for you and yours by her neighbor Sophia Robinson=age 12  
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Makes almost 2 quarts.
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Preheat oven to 400 F.
Brown beef well and drain well.
Stir in tomato paste, onion and seasonings.
Cook 5 minutes to heat through.
Place biscuits in muffin cups, sprayed with Pam,pressing to cover bottom and sides.
Spoon about 1/3 cup of the mixture in each muffincup and sprinkle with cheese.
Bake for 12 minutes or until golden brown.
Out of "366 Low-Fat-Brand_name Recipes" cookbook Typed by brigitte Sealing  
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Combine parmesan cheese, spaghetti sauce mix and spices.
Set aside.
In 2 gallon bag, combine crispix and pretzel nuggets.
Pour oil over cereal mixture, tossing gently to coat.
Add parmesan cheese mixture to bag, tossing gently until thoroughly coated.
Store in airtight container.
Per 1/2 cup serving:  100 calories 2 grams fat.
Source: Kelloggs box  
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In an ungreased 15 1/2x10 1/2x2-inch baking pan combine oyster crackers, wheat biscuits, and oat cereal.
Set cereal mixture aside.
In a small saucepan combine oil, garlic salt, oregano, basil, and hot pepper sauce.
Heat over low heat for 2 minutes.
Stir oil mixture till well blended.
Drizzle over cereal mixture and toss gently to coat cereal evenly.
Bake in a 300F oven for 20 minutes.
Stir once and bake for 20 minutes more.
Sprinkle with Parmesan cheese and toss gently to coat cereal.
Cool mixture, stirring occasionally.
Store in an airtight container in a cool, dry place.
Makes 12 (1/2-cup) servings.
from Better Homes and Gardens "Super Snacks" "Mixes to Munch" posted by Tiffany Hall-Graham  
Mix water, oil, and food coloring.
Add salt; stir.
Add flour gradually, kneading at the end.
Store in airtight container.
Source: Unknown (could be the '40's, 50's, or 60's) Shared by Marjorie Scofield      8/20/94  
Mix the oil and food coloring into the water.
Add the salt and flour.
Mix all together, then knead to get out the lumps.
Store tightly covered in the refrigerator.
From: Dorie Villarreal ~--  
Boil water, parsley, salt, and ale.
Poach plaice in that broth for 12 to 15 minutes, until it nearly flakes.
Meanwhile, mix mustard, ale, salt, and crumbs to make a sauce.
Briefly heat to a simmer.
Serve fish with warm mustard sauce poured on.
From _Fabulous Feasts - Medieval Cookery and Ceremony_ by Madeleine Pelner Cosman    George Braziller, Inc.
1976, 1992 ISBN 0-8076-0832-7 Typos by Jeff Pruett  
Combine all ingredients in the pressure cooker.
Cover and bring up to low pressure.
Reduce heat to stabilize pressure and cook 12 minutes.
(If your cooker has a fixed pressure regulating weight, cook at high pressure for 9 minutes.
) Turn off heat.
Leave the pressure cooker locked for 35 to 40 minutes.
Strain the stock.
When the chicken is cool enough to handle, remove meat from the bones.
Discard skin; return bones and liquid to the pan.
Cover and bring up to high pressure.
reduce heat to stabilize pressure and cook 10 minutes.
Release pressure.
Strain stock.
Refrigerate until the fat solidifies.
Skim off fat before using.
Mary Riemerman  
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"Secure the cavities of the bird.
Dust it with flour and brown it in oil.
Add the stock, wine, cloves, and mace.
Simmer for 1-1/2 hours, or until tender.
Remove the bird, carve, and keep warm.
Add the saffron and ginger, simmer the sauce, letting it reduce somewhat, until it is well coloured by the saffron.
Check the seasoning.
"Pour the sauce over the bird and sprinkle with freshly chopped parsley.
"Serve with boiled rice.
"  From the Original: "Pertryche Stewyede": "Take fayre mary, brothe of beef or of Motoun, an whan it is wyl sothyn, take the brothe owt of the potte, an strayne it throw a straynour, an put it on an erthen potte; than take a gode quantyte of wyne, as thow it were half, an put ther-to; than take the pertryche, and stuffe him wythe whole pepir, an merw, an than swew the ventys of the pertryche, an take clowys, and maces, and hole pepir, an caste it in-to the potte, an let it boyle to-gederys; an when the pertryche is boylid ynow, take the pot of the fyre, and whan thou schalt serue hym forth, cast in-to the potte powder gyngere, salt, safron, and serue forth.
" (Two Fifteenth Century Cookery Books)  Compiled and updated by Maxime de la Falaise in _Seven Centuries of English Cooking_  Grove Press, 1992 Typos by Jeff Pruett (except in the quote from the original)  
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Warm the olive oil over medium-low heat in a small, heavy saute pan.
Add the rosemary & walnuts & saute for 5 minutes.
Do not let either one brown.
Sprinkle the walnut mixture with salt & pepper & stir into the cooking polenta about 10 minutes before it is completely cooked.
Continue stirring & cooking until the polenta is ready to serve.
Serve immediately or cool to make crostini.
Carol Field, "Italy in Small Bites"  f
Soak the tomatoes in 3/4 c warm water & 3/4 c warm vinegar for 2 to 3 hours.
Drain & set on a kitchen towel.
Pat dry.
Stir together the basil, red pepper flakes, garlic & salt.
In a 12 ounce jar, alternate layers of the tomatoes with the basil mixture.
Pour in the olive oil, making sure that it covers the top layer.
Eliminate any air bubbles.
Screw on the lid & seal well.
Marinate for 1 day before using.
**NOTE: Do not use overly salty tomatoes.
Ensure that the tomatoes are dried by the sun & not by an oven & that they are not already preserved in oil.
Serve with bread.
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Place popped corn in food processor or food grinder.
Grind into kernel-size pieces.
Beat egg whites until frothy and add baking powder, salt and cream of tartar.
Beat into stiff peaks.
Add sugar replacement, beating until well blended.
Fold popcorn pieces into stiffly beaten egg whites.
Drop by teaspoonfuls onto lightly greased cookie sheets.
Bake at 350 F for 12 to 14 minutes or until lightly browned.
Yield 36 cookies.
Exchange 6 cookies:  Negligible, 16 calories in 6 cookies.
Source:  Diabetic Candy, Cookie & Dessert Cookbook by Mary Jane Finsand c.
1982  Shared but not tested by Elizabeth Rodier, Nov 93.
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3 cups = one serving.
For a TV snack, or something to take to the show or the ball game that stays fresh and crisp, try seasoned popcorn.
Pop corn without fat using directions on popper and season to taste with any of the following:  Butter Flavored Salt Taco Seasoning Garlic Salt Onion Salt Parmeson Cheese Dried Herbs Hickory Flavored Salt (Great outdoors) Seasoned Salt  * To share with your feathered friends: String left-over popcorn and hang outside for a healthy treat for the birds.
It's fun to watch them eat! In the bleak winter months the birds would love a bit of bacon fat rubbed on the left-over corn.
1 serving (3 cups) = 80 cal, 1 bread serving.
C = 15 P = 3 F = Trace Approved by the American Diabetes Assoc.
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removed  Steam spinach lightly in just the water remaining on leaves after rinsing.
Drain in a blender or food processor fitted with the metal blade, combine spinach and remaining ingredients and process until smooth.
Makes about 2 cups.
Use as a salad dressing or serve over pasta, warm or chilled Food Exchange per serving: FREE; CAL: 16; CHO: 1mg; CAR: 1g; PRO: 1g; SOD: 38mg; FAT: 1g; Source: Light & Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
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Heat the oil in a deep fryer to 400.
In large, shallow bowl, combine the flour, salt, peppers and paprika.
Break the eggs into a separate shallow bowl and beat until blended.
Dip each piece of chicken into the eggs, then coat generously with the flour mixture.
Drop each piece into the hot oil and fry for 15 to 25 minutes, or until it is a dark golden brown.
Remove the chicken to paper towels to drain.
From: MEG ANTCZAK  dd`d``
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Cormarye.
Take colyaundre, caraway smale grounden, powdour of peper and garlec ygrounde, in rede wyne; medle all thise togyder and salt it.
Take loynes of pork rawe and fle of the skyn, and pryk it wel with a knyf, and lay it in the sawse.
Roost it whan thou wilt, & kepe that that fallith therfro in the rostyng and seeth it in a possynet with faire broth, & serue it forth with the roost anoon.
8 kg/4 lb pork loin joint on the bone 1 1/2 teaspoons ground coriander 1 teaspoon caraway seeds, pounded or pulverised in a grinder 1 large clove garlic, peeled and crushed with salt 1/2 teaspoon freshly ground black pepper 1 teaspoon salt 175 ml/6 fl oz/ 1/4 cup red wine About 225 ml/8 fl oz/1 cup chicken stock  The spiced wine was originally used as a marinade or baste dripped over the meat while it spit-roasted.
A joint might also be heavily dredged with crumbs or flour while it roasted, or might be wrapped in caul like a huge sausage to prevent the surface scorching.
I have used foil for wrapping, which makes it easy to save the drippings.
Ask your butcher to chine the joint.
A small coffee or mut mill will reduce the caraway seeds to powder, and do it more effectively if you grind the garlic with them.
Pre-heat the oven to 220C/425F/Gas Mark 7.
Strip the skin off the pork joint and prick the fat all over with a knife point.
Mix the spices, garlic and seasonings into the wine and rub the meat all over with this mixture.
Lay the joint on a doubled sheet of foil big enough to enclose it.
Fasten the edges of the foil around the meat, leaving an open space at the top.
Pour most of the remaining wine mixture over the meat, then close the foil parcel.
Cook the joint at 220C/425F/Gas Mark 7 for 10 minutes, then reduce the heat to 180C/350F/Gas Mark 4; allow 30 minutes per 450 g/1 lb and 30 minutes over.
Open the foil for the last 30 minutes to brown the surface of the meat; turn up the heat a little if you wish.
Lift the meat carefully out of the foil parcel and 'rest' it on a warmed serving dish while you make a sauce with the spiced wine.
Scrape any drippings and wine mixture from the foil into a saucepan and stir in the chicken stock.
Simmer it for a few moments, then taste.
Adjust the seasoning if required, strain into a warmed gravy boat and serve with the meat.
from The Medieval Cookbook by Maggie Black Chapter 7, "Courtly and Christmas Feasting" posted by Tiffany Hall-Graham From: Tiffany Hall-Graham Date: 05-27-94  fvffjU
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Preheat oven to 400 degrees F.
Wipe chicken with damp towel.
Rub with lemon.
Sprinkle cavity with tarragon.
Salt and pepper outer skin.
Place chicken on a rack in a shallow roasting pan.
Cover with bacon and roast for 30 minutes.
Remove bacon, baste with butter and pan juices.
Roast another 30 minutes.
Baste, and roast a final 10 minutes.
Remove chicken, let stand 5 minutes before carving.
Garnish with watercress.
Makes 4 servings.
Source: Bon Appetit, January 1977; typos by Dorothy Flatman 1996  gf"
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NB * or 36 nuts in their shells, shelled carefully  "Walnut orchards are one of the beauties of the Dordogne and Corr
ze, and of many other parts of southern France such as the Dauphin
The rough grey-walled enclosures of green grass, the smooth silver-grey of the trunks, and the yellowing green of the leaves in autumn have a soothing quietness as one drives along the country lanes.
Mostly the walnuts will be sold to French and foreign commercial bakers, like Fullers (the Dauphin
 includes Grenoble, Montelimar and Gap, which are all famous for their confectionery), and to housewives, but some will be turned into a black liqueur, cr
me de noix, or crushed for walnut oil.
Once this was much used by painters, but I imagine that the price caused them to turn to cheaper substitutes long ago.
Nowadays walnut oil is a luxury for the knowledgeable cook.
Put it at the top of your list of things to bring back from France; it's expensive there, but in England the price seems to jump beyond contemplation.
I found this recipe in a French periodical; its combination of walnuts, walnut oil and ceps is unusual and good.
" When preparing this dish, it is wise to cope with the walnuts well in advance.
Choose a peaceful moment, when you can listen to the radio or talk to a friend.
Pour boiling water over the shelled nuts, leave them for a few moments, then drain them and remove the fine skins.
The fresher the walnuts, the easier this job is - this is really an autumn dish when ceps are in the woods, and the first walnuts arrive from France.
I won't deny that this is a fiddly job, but it's worth the trouble because the skins can spoil dishes of this kind with their bitter flavour.
Set aside half a dozen of the nicest pieces for final decoration, and put the rest in a bowl beside the other ingredients.
Brown the chicken in half the butter and all the walnut oil, in a large frying pan.
Remove to a dish and keep warm.
Put the bacon into the pan, and when it colours, remove to the dish of chicken.
Finally cook the onion, shallots and garlic in the butter and oil.
when they are ready, return the chicken and bacon to the pan.
Be careful never to burn the fat, or the flavour of the juices will be spoilt.
Meanwhile cook the ceps in the rest of the butter, and put them into the frying pan with the chicken.
Add the walnuts and the bouquet.
Flame with half the brandy or marc, then pour in the port.
Cover and simmer about half an hour, or less if the chicken is cooked sooner.
Meanwhile beat up the egg yolk with the cream and remaining brandy.
When the chicken is cooked, arrange it on a serving dish with the ceps, bacon and walnuts.
Strain the cooking juices into a pan and thicken with the egg mixture.
Cook a moment or two without boiling and pour over the chicken.
Decorate with the reserved nuts.
Recipe "The Mushroom Feast" Jane Grigson MMed IMH c/o Georges' Home BBS 2:323/4.
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Whip the egge whites and sugar.
Add the cognac, melted butter, & milk.
Mix well then add the salt, almonds.
Stir in the flour very slowly, mix thoroughly.
Knead this dough well and rool it out thin.
Cut 2" x 6" strips.
Cut a 1 1/2" slit in the middle of each strip and pull one end through the slit.
Fry in the pre-heated oil or lard for 4 minutes or until they are golden brown on each side.
Remove, drain, cool, thensprinkle with the sugar and vanilla or cinnamon & sugar.
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TO SEASON CHICKEN: Combine seasoning mix ingredients in small bowl.
Sprinkle all surfaces of chicken evenly with 2 teaspoons seasoning mix.
Rub it in well.
Dissolve cornstarch in 1/4 cup apple juice.
Set aside.
Preheat heavy 10-inch skillet, preferably non-stick, over high heat to 350 degrees for about 4 minutes.
Place 4 chicken breasts in skillet.
Lower heat to medium.
Brown for at least 1 minute per side.
Remove chicken.
Brown 4 more.
Set all the chicken aside.
Return heat to high.
Stir in 1/2 cup stock, scraping bottom of skillet to clear it of all browned bits.
Add onions and remaining seasoning mix.
Stir.
Cook for 3 to 4 minutes, or until all liquid evaporates.
Stir in 1/4 of lemon juice.
Scrape bottom of skillet again to clear it.
Cook for 3 to 4 minutes, or until liquid evaporates.
Add 1/2 cup apple juice.
Clear bottom and side of skillet.
Cook for 2 to 3 minutes, or until about half of the liquid evaporates.
Stir in remaining 1 cup of stock, the 1/4 cup lemon juice and the 1/4 cup apple juice.
Bring to a boil (will take 2 to 3 minutes), whisk in the cornstarch-apple juice mixture, and return to a boil.
Return the chicken to the skillet, lower the heat to medium, and cook until the chicken is done all the way through, about 4 to 5 minutes.
Turn off the heat, remove the chicken, and if desired, whisk in the artificial sweetener.
Makes 4 servings.
From: _Fork_In_The_Road_ by Chef Paul Prudhomme printed in Rochester, NY _Times_Union_ 11/29/93 Posted in COOKING by: Jean Cody 12/1/93  !
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Make instant chocolate pudding, adding milk called for on package directions plus 1/2 cup evaporated milk; pour into ice cube tray or small paper cups.
Insert plastic spoons or popsicle sticks for handles when mixture is partially frozen.
Freeze until solid.
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With an adult's help, carefully peel carrots and potatoes.
Chop the carrots and celery into small pieces and the potatoes into 1" cubes.
Place the carrots, celery and green beans in the small pan and the potatoes in the larger one.
Cover both with water and ass a pinch of salt to each.
With an adult's help, set thepans over medium heat until they come to a boil.
Turn the heat to medium low  Pour the gravy into the pan of carrot mixture.
With an adult's help, cook over low heat until hot, stirring often.
Add the butter and milk to the potatoes and mash until they are fairly lump free.
Place a lump of mashed potatoes on a plate, then cover with a ladle of pukey gravy.
Serves 6 hurlers.
Sicko serving suggestion: Almost any meal tastes better with you heave puke on it! To create a realistically splattered tableau, place a plate full of food in the sink.
Then take a large spoonful of gravy and, with a flick of the wrist, fling it onto the food.
Repeat until the des  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
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Carefully drain the capers through a colander over the sink.
Place the drained capers through a bowl.
Scoop the cream cheese into the bowl of capers and mix gently.
Toast the bread.
Spread each slice with a generous glop of pus lumps and serve, open faced, immediately.
Serves 4 infectous friends.
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Liberally spray 15x10 nonstick jelly roll pan with no stick cooking spray, or line bottom and sides with foil.
In med bowl combine pie mix and applesauce.
Spread mix evenly over bottom of pan; smooth with spatula.
Dry in 140 oven for 8-10 hours, or until surface is no longer sticky to the touch.
Remove from oven; cool slightly.
Loosen edges with metal spatula.
Starting at narrow end, lift up corners; peel back slowly.
If foil liner is used, peel off foil.
Cut into desired lengths.
Roll up and wrap tightly in plastic wrap.
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Prepare pudding as directed, using 2 3/4 cups milk.
Let stand 2 minutes.
Stir in 3/4 cup mini-marshmallows.
Spoon into crusts.
Shortly before serving: Add wafer ears, marshmallow noses, half jelly ring mouths, and sliced jelly ring eyes.
VARIATIONS: 1.
Kittens; vanilla pudding, banana slices for ears, grapes for eyes, marshmallows for nose, and sliced kiwi for mouth.
Strawberry Kittens: strawberry pudding, sliced strawberries for ears, kiwi for eyes, grape for nose, and thin sliced strawberry for mouth.
Scald the milk with the saffron.
Let it cool.
Dissolve the yeast in the lukewarm water.
Sift together 3 cups of the flour and the salt.
Make a well in the center of the flour, spoon in the eggs, milk, and yeast mixture and blend.
Add enough flour to prevent it becoming sticky.
Knead, adding more flour as needed, until the dough is smooth and elastic.
Put in a greased bowl in a warmish place and leave to rise until it is double in bulk (about 45 minutes).
Punch down and shape into a round loaf.
Place this on a greased baking sheet and leave to rise until it has again doubled in size.
Bake at 375f for 25 to 30 minutes, then cool on a rack.
If you decide to use raisins, knead them in after punching the dough down the first time.
The sugar should be mixed in with the flour at the beginning.
Good for tea; keeps a long time; good for breading fish or veal.
"Stale slices baked very slowly in the oven can be turned into excellent rusks.
Rub those with garlic and use them as a garnish for fish soup.
"  Source not given.
In _Seven Centuries of English Cooking_ by Maxime de la Falaise Grove Press, 1992 Typos by Jeff Pruett.
Cut hard cooked egg in half lengthwise.
Remove yolk and mix with mayonaise and parmesan.
Fill egg cavity with yolk mixture.
Cut ends off celery stalk, cut in half crosswise and hill halves with cheese spread.
Cut cheese slices into four triangles.
Stick cheese triangles verically into egg mixture and cheese spread to form sails.
Source: Healthy Treats and Super Snacks for Kids  
Use seeds of the Halloween pumpkin.
Combine water and salt in saucepan.
Cook and stir until salt dissolves; cool.
Add pumpkin seeds and soak overnight.
Drain thoroughly.
Pat seeds dry with paper towel.
Place on a cookie sheet.
Bake at 300 F until seeds are dry, about 1 hour.
Yield 2 cups, 8 servings 1/4 cup 92 calories, 2 fat exchanges  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c.
1985 Shared but not tested by Elizabeth Rodier, Oct 93  j
When using an air popper have a mist spray bottle filled with salted water (1 c.
water and 2 1/2 Tb.
salt.
) As corn pops to the top of the popper spray it lightly.
Be careful not to soak the popped kernals.
The hot air will evaporate the water.
Shake the bottle frequently during use.
This method is very acceptable, but by further heating the popcorn, it will be  very crispy.
Here are  two methods:  1.
Oven Method: Put popped corn on a cookie sheet in a hot oven for a few minutes.
Watch for burning.
Microwave Method: Pop corn directly into a medium sized paper grocery bag.
After popping is complete, spray corn several times (15 times for 1/2 cup unpopped corn.
) Shake bag while spraying.
Close bag.
Put in microwave on high 1 minute.
Shake bag and continue on high for 2 Source: Of These Ye May Freely Eat: A Vegetarian Cookbook by JoAnn Rachor .
ISBN 1-878726-02-1 Shared by Carolyn Shaw 9-95.
Note: Ingredients in capital letters refer to either another recipe or a cooking method which can be found elsewhere in the series.
Unfamiliar ingredients can be found in most large grocery stores or health food stores.
Soak bamboo skewers in water for a few hours before threading meat on them for grilling.
This helps prevent the ends of the skewers burning.
Ask butcher to remove rind from pork loin.
Cut pork into small cubes about 3/4 inch square.
Put onion, garlic, ginger, tamarind liquid, soy sauce, sambal ulek or chiles, salt and sugar into blender container and blend until smooth.
Pour into a bowl, stir in oil, then add cubed pork and stir until all the pieces are well coated with marinade.
Leave for at least one hour or longer in the refrigerator.
Thread on skewers 5 or 6 pieces, not pushed too close together and leaving a few inches on end of skewer for holding.
Leaving space between pieces enables them to cook more evenly, and pork must be well cooked.
Grill over glowing coals or under preheated griller for 6 or 7 minutes on each side or until pork is well cooked through and brown on all sides.
Do not put too close to source of heat or outside will be brown before pork is cooked through.
From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0  MM & typos by Kurt.
For anyone intrepid enough, here's an Indonesian recipe:  Cut dogmeat into pieces and marinate them in a mixture of coconut cream with a little soy sauce, pounded garlic and onions, ground coriander, ground cumin, salt and pepper.
Skewer, broil over charcoal and serve with a pickled hot pepper sauce.
from Schwabe, C.
(1979) Unmentionable Cuisine, University of Virginia Press.
Andrew Hollo  soc.
culture.
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Cut beef or pork into 3/4 inch cubes.
Thread 4-5 cubes on each bamboo skewer, not pushing them too close together.
If skewers have been soaked in cold water for an hour or so beforehand, it prevents them burning when satay is cooked.
Combine sugar with garlic, salt, soy sauce, oil and cumin.
Stir until sugar dissolves.
Pour into a long shallow dish and put satay in the marinade, turning each one so the marinade coats the meat.
Cover and refrigerate for a few hours.
Cook over glowing coals or under a hot grill for approximately 15 minutes, not too close to the source of heat for pork must be well done; even beef is always well cooked, never rare, in satay.
Turn skewers every 5 minutes, and brush with marinade.
Serve hot accompanied with satay sauce.
Satay Sauce: Combine all ingredients and serve in a bowl.
The sauce is spooned over the satay before eating.
From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0  MM & typos by Kurt.
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Toast the bread.
Place a generous slice or two of one of the cheeses on the bread.
Place sliced mushrooms on the cheese, top of with a few slices of the _other_ cheese (this way when you melt it the mushrooms get melted between the cheeses, yum).
Top that off with heaping spoonfuls of pesto (and for goshsakes make your own; don't even dare use bottled pesto or, worse yet, pesto mix) and heaping spoonfuls of marinated sun-dried tomatoes (and don't use bottled marinated sun-dried tomatoes--buy 'em dried, reconstitute them a bit in boiling water, then toss them and some olive oil in a food processor and chop them up well.
Mmmm.
) Top it off with chopped green onions.
Stick it in the broiler or microwave or whatever to melt the cheese.
Eat and enjoy.
Gregory's comments: Absolutely one of the best sandwiches ever, and positively _the_ best vegetarian sandwich in the world.
Source: deli in the New Pioneer Natural Foods Co-op in Iowa City, Iowa  Posted on GEnie's Food & Wine RT Apr 04, 1993 by G.
RITTER2 [Gregory]  MM by Sylvia Steiger, GEnie THE.
STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator, net/node 004/005  
Although here in Eastern N.
tomato based barbeque sauce is next to heresy, I have used this recipe for barbeque chicken for many years.
It only takes 5 minutes to cook.
Combine ingredients in saucepan.
Cook and stir occasionally over low heat for 5 minutes.
Place chicken pieces in large pan and bake in 350 degree oven for 30 minutes without sauce.
Then pour sauce over chicken & cook an additional 30 minutes, basting OFTEN.
Note:watch and check every five minutes to keep it from burning during the last 15 mins.
Hope you can use this.
Mix well.
Roll mixture into balls the size of quarters.
Place in a shallow baking dish and bake 25 minutes in a 375 degree oven or microwave on medium for 8 to 10 minutes.
From: The Tabasco Cookbook.
Melt margarine.
Drizzle melted margarine over hot popcorn; toss to coat.
Stir together paprika, garlic salt and ground red pepper.
Sprinkle popcorn with the spice mixture and toss again.
Makes 2 servings.
1 1/2 cup serving, 73 calories 2 g protein, 8 g carbohydrate, 4 g total fat, 1 g sat.
fat, 151 mg sodium, 11 mg potassium 1/2 bread exchange, 1/2 fat exchange  (My note 1 ts marg.
is 1 fat exch.
)  Source:  Diabetic Cook Book, Better Homes & Gardens c.
1992 Shared but not tested by Elizabeth Rodier Oct 93  42B0B343-73BB-11D0-918A-00AA00A719EE}W
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Cook cauliflower in boiling, salted water for 6 min or until almost tender.
Drain.
Combine stock, flour and seasonings in a small saucepan.
Cook and stir until mixture is slightly thickened.
Place turkey breast in a greased baking pan.
Arrange cauliflower around turkey breast.
Pour sauce over turkey and cauliflower.
Bake in 350 F oven 20-25 min or until heated through.
4 servings, each 112 calories 1 med-fat meat, 1 vegetable exchange  Source:  Diabetic High Fiber Cookbook by Mary Jane Finsand c.
1985 Shared but not tested by Elizabeth Rodier Oct 93  2B0B343-73BB-11D0-918A-00AA00A719EE}5
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Stir the yeast into the water & let proof for 10 minutes.
Stir in the olive oil.
Combine the cornmeal, flour & salt.
Whisk 2 c of htis mixture into the yeast.
Stir in the remainder & then knead for 10 minutes until smooth.
Knead in the walnuts.
Place in a lightly oiled bowl, cover & let rise until doubled.
Stretch or roll the dough to fit an 10 1/2" X 15 1/2" oiled baking sheet.
Cover & let rise till doubled.
Preheat the oven to 400F.
Just before baking, make dimples ni the surface of the dough with your knuckles & drizzle with a wash of olive oil & sprinkle with salt.
Bake for 22 to 25 minutes, until golden.
Serve hot or at room temperature.
This focaccia can be served either as a snack or as a part of an antipasto or as an hors d'oeuvre.
Or simply serve it in place of bread.
Carol Field, "Italy in Small Bites"  DLL
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Saute walnuts & sesame seeds in sesame oil over medium-low heat, until the walnuts begin to sizzle.
Sprinkle curry powder, salt & sugar over the walnuts, stirring to coat.
Stir-fry until the curry powder begins to brown, about 2 minutes.
Remove from heat.
Combine remaining ingredients in a small bowl.
Drizzle over the walnut mixture.
Stir until thoroughly coated.
Allow to cool before serving.
"Vegetarian Gourmet" Issue #11.
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Let ice cream sit at room temperature unti lit is easy to scoop.
Spoon ice cream into glasses until it is aboiut halfway full.
Pour or squeeze about 3 tablespoons chocolate syrup into each glass.
Slowly fill almost to the top with club soda and stir well with a spoon.
Serve with a straw and tall spoon for excavating those luscious brown lumps.
Serves 4 sewage slurpers.
Sicko serving suggestion: To make this slop especially discusting, plop an unwrapped tootsie roll into each glass.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  rver
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Mix all ingredients and simmer gently until vegetables are tender.
Add peeled shrimp.
Cook until shrimp turns pink or use precooked shrimp.
Serve over rice.
Makes three pints of sauce without the shrimp.
Note: Restaurant uses Calabash shrimp.
I prefer larger ones.
Note: Needs more shrimp!  Source: Shrimper Typos by Neysa  
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Saute onions, celery and peppers lightly.
Mix other ingredients, simmer until vegetables are tender.
Add 5 lbs of peeled shrimp.
Serve over rice.
Makes 5 gallons.
Typos by Neysa  
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Rinse tomatoes in cold water and dry gently with paper towels.
Ask an adult to use carrot peeler or knife to core tomatoes.
Drain excess tomato juice.
Using a butter knife, fill holes in tomatoes with cream cheese.
Wipe excess cream cheese from the outside of the tomatoes with a clean paper towel.
Give each pimple a gentle squeeze and arrange on aplatter.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  :\WINDOWS\mplayer.exe,1Y
Recipe by: Maine Ingredients Slice the chicken lengthwise into long strips.
In a bowl, combine all remaining ingredients except peppers.
Add chicken strips, stir well.
Let marinate at least 4 hours.
Soak long bamboo skewers in water for 1 hour, so they will not burn.
Thread chicken onto skewers like a snake, and in between each loop add a cube of bell pepper.
Grill skewers, turning once, over charcoal for 4 to 6 minutes, or broil, just until browned and cooked through.
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Take breasts and bone, skin and cut into 1/4" thick bite size chunks.
In a bowl combine chicken with the remaining ingredients, mix, cover and refrigerate for 3-4 hrs.
Soak bamboo skewers in water 3-4 hrs and start charcoal fire in grill.
Thread chicken pieces onto skewers and BBQ about 3 min , turn and 3 min more.
Serve.
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Recipe by: Merrymeeting Merry Eating Melt 4 tablespoons butter; stir in flour, and add broth and sour cream, sti  
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Remove skin from chicken breast.
Rinse and pat dry with paper towels.
Cut into bite-sized strips.
In a 10 inch skillet cook chicken strips, HALF at a time, in hot oil for 2 to 3 minutes or till no longer pink.
Remove chicken from skillet.
Add onion and garlic to skillet; cook till tender but not brown.
Remove skillet from heat.
Add broth, uncooked rice, oregano, paprika, salt, pepper and saffron or turmeric.
Bring to boiling.
Reduce heat.
Simmer, covered, about 15 minutes.
Coarsely chop stewed tomatoes and add with their juice to the pan.
Add sweet red pepper which has been cut into strips and frozen peas.
Cover and simmer about 5 minutes more or until rice is tender.
Stir in cooked chicken.
Cook and stir about 1 minute more or till heated through.
Makes 6 main-dish servings.
PER SERVING:  calories - 297, fat - 6 g.
, cholesterol - 50 mg.
, protein - 24 g.
, carbohydrate - 36 g.
, fiber - 2 g.
, sodium - 642 mg.
(To further lower sodium content, use low-sodium chicken broth, no salt added tomatoes and lite-salt.
) FROM:  Better Homes and Gardens Magazine  September 1992 issue  stm
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Tear raisins into variously sized scab like pieces and set aside.
Toast bread until golden brown.
Carefully place hot toast on a plate.
Spread each slice of toast first with butter and then with jam.
Artfully arrange scabs on jam and eat.
Serves 1 wounded worshiper.
Sicko serving suggestion: Surreptitously place a raisin scab on the gauze part of a sterile, non-medicated, bandage and apply it to the clean, dry appendage of your choice.
Then tell your intended victim that you're so hungry you could eat a scab.
Whip off your bandage and chow do  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
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1 c  Red Wine Vinegar 1 c Water 1 Sliced Onion 2 Cloves Garlic, Chopped 8 Whole Cloves 6 Sprigs Parsley 2 Bay Leaves 2 Stalks Celery Including -Leaves, Chopped 2 Crushed Juniper Berries Or: 1 tb Gin (Made From Juniper -Berries) 1 ts Fresh, Thyme, Rosemary, -Basil Or: 1/2 ts Dried, Thyme, Rosemary, -Basil  Prepare marinade and place in a covered dish large enough to hold the brisket laying flat.
Place the brisket in the refrigerator and marinate with turning every 6 hours for 48 hours.
Remove from refrigerator 2 hours before smoking and allow to warm to room temperature.
Smoke in smoker set at 190-225oF for 6 to 7 hours.
Place marinade in water pan in smoker.
From: Melinda Lee, KNX Food News Hour, KNX Radio 1070 Los Angeles.
Typed by Syd Bigger.
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Cream all ingredients except smoked oysters and chives.
Add oysters and chives.
Mix well and chill.
Makes 1 cup.
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Recipe by: The New Pasta Cookbook Cook pasta in boiling salted water until al dente.
Drain, rinse in cold water, then stir in a little oil to prevent sticking.
Heat olive oil in a large frying pan and saute turkey pieces, mushrooms and chives until turkey is lightly browned.
Season well with black pepper.
Add vinegar and extra virgin olive oil and cook, stirring, until the juices have reduced and thickened.
Season again.
Add pasta and toss well; cook for 10 to 15 seconds.
Remove pan from the heat and toss in avocado slices and cheese.
Stir through well to distribute the heat; then let the dish rest for 2 to 3 minutes before serving.
Serve warm, or cool completely and serve at room temperature.
Puree cooked apples until smooth or chunky, depending on the age of your baby and tastes of your family.
VARIATIONS: Try one of the following for a change of taste, depending on the age of your baby:  
 Puree uncooked berries with apples.
 Puree RIPE, peeled, and pitted apricots with apples (to peel apricots easily, see Just Peachy recipe).
 Mix in a few drops of vanilla or almond extract.
 Dust with a little ground cinnamon.
 Mix in some lemon zest (finely grated yellow peel without the white pith).
 Mix in a few ground walnuts and a little maple syrup.
 Mix in a handful of raisins soaked in apple juice until plump.
 Top individual servings with a dollop of yogurt; marbelize by running a knife through it once in a zigzag pattern.
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*Bite-size wheat, rice or corn squares or shredded wheat cereal; round toasted oat cereal (Cheerios); crispy corn and rice cereal bites (Crispix)  Combine desired cereal and chow mein noodles or pretzels in a 13x9x2-inch baking pan.
Stir together melted butter or margarine and desired Snack Mix Ingredients.
Pour over cereal mixture, tossing gently till well coated.
Bake in a 325F oven about 25 minutes, stirring once or twice.
Spread in a large shallow pan or on foil to cool.
Makes about 7 1/2 cups.
from Better Homes and Gardens "Super Snacks" "Mixes to Munch" posted by Tiffany Hall-Graham                  1.00c                                                 c                       17379      Cooked pork; chopped (lefto               4.00c                                                 d                       17379      Salt; depending on salt in                1.50t                                                 e                       17379      Onions; chopped                           1.00
Fresh green herbs, washed and chopped, by themselves or with other flavour combinations make delicious fillings for toasted sandwiches.
Combine them with cottage Or cream cheese, mayonnaise or butter (see recipe for making "herb butter" page 8).
Spread filling on whole wheat or brown bread.
Remember, butter outsides of bread and toast in your Snack'n'Sandwich maker Basil) and Tomato Spread slice of bread with cream cheese.
Add a layer of sliced tomato.
Sprinkle with salt, pepper, sugar and fresh chopped basil.
Top with a slice of bread, and toast.
Chive and Cheese Cream 1.
1 1/2 tablespoons cottage cheese, add 1 tablespoon chopped chives, salt and pepper, mix well, Spread mixture between two slices of bread, and toast.
Cress and Liverwurst Spread slice of bread with liverwurst, sprinkle with cress, salt and pepper.
Top with a slice of bread and toast.
NOTE : The above, except for the Basil and Tomato filling may be used as fillings for roll-ups.
Mint and Pineapple  Follow directions as above, substitute 2 teaspoons chopped mint and add 1 tablespoon crushed pineapple.
Parsley and Cheese Spread two slices of bread with vegemite.
Combine 1/4 cup grated tasty cheese with 1 tablespoon chopped parsley and a pinch of paprika.
Spread mixture between two slices of bread and toast.
From: Helen Fleischer                 Date: 08 Jan 94  
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Pour cake mix into well leaving 1/2 inch from top of well  push 1 Tsp pudding or marshmallow sauce into center of each batter filled well.
Put a small plop of batter on top of filling.
Close WITHOUT latching.
Cook for 4 minutes.
For breakfast I have used raisin bread and put a mixture of applesauce in the middle.
Not much but enough.
Sprinkle with cinnamon sugar unless I use my own homemade spiced applesauce.
Have you ever made any of that? Easy as mash potatoes!!  From: Vivian Worthington              Date: 05 Feb 94  
Sh<1b
With an adult's help, empty the cans of beans into a saucepan and add worcestershire, brown sugar, bbq sauce and teriyaki sauce to the beans.
Stir and set aside.
With an adult's help, slice off the ends of the knockwurst.
You do not need the ends for this recipe.
Then slice the knockwurst into equal segments about 1" long, making each cut at the same slight angle.
With the round tip of a carrot peeler, carefully h  Place the snouts in a saucepan and cover them with water.
With an adult's help, cook the snouts for about 5-10 minutes.
Cook the beans on low heat, stirring often, until the saucebubbles and thickens slightly.
Carefully remove the snouts and place on paper towels to drain.
Pour the beans into a serving dish and arrange snouts, nostril sides up, on top.
Serves 4-6 little porkers.
Sicko serving suggestion: Dab pickle relish pig boogers in your knockwurst nostrils.
From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  
Have one large bowl and several small bowls, one for each color.
You will also need an ice cube tray with different sections, or containers to act as small molds.
Put soap flakes in a large bowl and drop the hot water into the soap flakes, stirring constantly.
The mixture will be extremely thick and hard to stir.
Spoon some of the soap into each of the small bowls and color each separately, adding the color by drops until the soap has the consistency of a very thick paste.
Press spoonfuls of the soap into your molds and set the crayons in a dry place to harden.
They should take a few days to a week to dry completely.
When dry, remove from the molds and allow to dry for a few more days before using.
Yield: 20 Crayons  SOURCE: CHEAPER AND BETTER ALTERNATIVES TO STOREBOUGHT GOODS BY: NANCY BIRNES FOUND BY: FRAN MCGEE  
4 cups flour 1/2 teaspoon baking soda 1 teaspoon salt 3/4 cup sour milk 1 cup butter  Sift dry ingredients together well.
Cut in milk and butter, mixing well into a stiff dough.
Roll and turn over repeatedly until the dough is very stiff.
Roll very thin, cut into squares, prick with fork, and bake at 400F.
until edges are lightly browned.
Spread soaked soybeans on an oiled cookie sheet and roast in 350 degree oven for about 30 mins, stirring occasionally, until they are golden brown.
Remove from oven and season to taste with a sprinkle of plain or garlic salt; for a spicier version, add some cayenne pepper, or Cajun seasoning mix.
Cool completely and store in an airtight container.
"Egardusye"  Dust the fish chunks with flour.
Fry in the olive oil until crisp and light brown.
Put the fish pieces into a 4-pint (2-1/2 cup) saucepan.
Cover with the honey and vinegar, chopped onion, cloves, mace, and pepper.
Simmer until the fish is tender.
Serve over boiled rice.
The original: For to make egardusye: Tak Lucys or Tenches and hack them small in gobbets and fry them in oil de olive and seeth nym vinegar and the third part of sugar and minced onions small and boil altogether and cast therein cloves, maces, & quibibs and serve it forth.
From _The Forme of Cury_ , 1378 Printed in _Seven Centuries of English Cooking_ by Maxime de la Falaise.
Grove Press, 1992 Typos by Jeff Pruett.
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Thoroughly wash and scrub the mussels, scraping off any barnacles.
Remove the beards and discard any mussels that do not close when given a good tap.
Place in a large pan and add a dash of the wine.
Cover with a lid and cook over a high heat for 4 to 5 minutes, shaking the pan until the mussels have opened.
Strain the liquor through a colander into a bowl, reserving it.
Heat the oil in a saucepan and soften the leeks and onions in it for about 3 minutes.
Add the remaining wine and let it reduce by half.
Stir in the ground almonds and spices.
Mix the reserved cooking liquor with the fish stock and gradually add it to the pan, stirring well.
Leave to simmer gently for 25 minutes.
Liquidise the soup and strain through a sieve into a clean saucepan.
Taste and season as necessary, and sharpen with wine vinegar.
Discard one half of each mussel shell.
Reheat the soup and stir in the cream and mussels.
Serve immediately in bowls, with plenty of fresh crusty bread.
Makes about 4 to 6 servings.
** A Book of Historical Recipes ** by    Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair  ORIGINAL RECIPE::  Cawdel of Muskels   (dated 1390)  "Take and seeth muskels; pyke hem clene, and waisshe hem clene in wyne.
Take almaundes and bray hem.
Take somme of the muskels and grynde hem, and some hewe smale; drawe the muskels yground with the self broth.
Wryng the almondes with faire water.
Do alle thise togider; do therto verious verjuice and vynger.
Take whyte of lekes and perboile hem wel; sryng oute the water and hewe hem smale.
Cast oile therto, with oynouns perboiled and mynced smale; do therto powdour fort, safroun and salt a lytel.
Seeth it, not to stondying, and messe it forth.
"  Historical note:  Shellfish were a special treat during Lent: cooked either in a simple broth of their own juice with perhaps a little ale, or in rich spicy pottages like this recipe.
Heat the wine gently with the sugar until it has dissolved, stirring frequently.
Mix in the spices, then allow to stand for 24 hours, stirring occasionally, then strain through a jelly bag or a double layer of muslin into a jug or large bowl.
Pour back into the wine bottle and recork until needed.
Makes about 10 to 12 glasses.
** A Book of Historical Recipes ** by    Sara Paston-Williams The National Trust of Scotland, 1995 ISBN = 0-7078-0240-7  Scanned and formatted for you by  The WEE Scot  --  pol mac Griogair ORIGINAL RECIPE::  Ipocras    (dated from 1686 AD)  "Take a galon of claret or white wine and put there in 4 ounces of ginger, an ounce and half of nutmeg, of cloves, an quarter of Sugar, 4 pound.
Let all this stand together in a pot at least twelve hours, then take it and put it in a clere bage made for the purpose so that the wine may come with good coller from the wine.
"  Historical note:  Hippocras, a rich sweetened and spiced wine drunk after meals, was still in vogue during the 17th century.
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Remove skin from chicken.
Rinse chicken; pat dry.
In a medium mixing bowl stir together bread crumbs, snipped parsley, Italian Servoning, seasoned salt or salt, and ground red pepper.
Place four in a plastic bag.
Place milk in a shallow bowl; set aside.
Add chicken pieces, one at a time, to the bag; shake to coat.
Dip in milk; then, dip in bread crumb mixture, pressing lightly to coat well.
Spray a 13 by 9 by 2" baking dish baking dish with non-stick coating.
Arrange chicken pieces, meatly sides up, in the dish.
Bake in a 375F oven for 45 to 55 minutes or till chicken is tender and not longer pink.
Makes 4 servings.
Food Exhange per serving:  3 LEAN MEAT EXCHANGES + 1 STARCH/BREAD EXCHANGE  Brought to you and yours by Nancy O'Brion and her Meal-Master  Source: Better Homes and Gardens Diabetic Cook Book  ?
Prep 15 Min.
/Cook 20 Min.
Preheat oven to 425 degrees.
Mix together 1/2 cup salad dressing, milk and seasonings until well blended.
Lightly dip chicken into salad dressing mixture; coat well with cracker crumbs.
Place on greased foil-lined cookie sheet.
Bake 18 to 20 minutes or until tender.
Mix together 1/2 cup salad dressing and salsa.
Serve with chicken nuggets.
Approximately 2 1/2 dozen.
Combine all ingredients and marinate shrimp for 30 minutes.
Thread 3 shrimp onto a water-soaked bamboo skewer and grill 2 to 3 minutes per side.
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Combine all ingedients in a bowl.
Makes about 3-1/2 cups.
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Spread each slice of bread with peanut butter.
Using clean fingers, pull apart marshmallows into many tiny spit-wad-sized pieces.
Press the marshmallow wads onto the peanut butter.
Put together, wad sides facing, and enjoy.
Serves 1 who loves spit wads.
Sicko serving suggestion: Make spit wad place cards for your next sit down affair! Write guests names on torn pieces of notebook paper with a pencil.
Place a small amount of vegetable oil in a bowl and dippaper pieces into it until completely covered.
Crumple papers into balls and  From the Book: Gross Grub by Cheryl Porter Random House ISBN 0-679-86693-0  Shared by Carolyn Shaw 10-95  ]_^[
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Put the peas into a saucepan with the water.
Bring to a boil and cook gently for 1-1/2 hours, partially covered.
Meanwhile boil the string beans until tender but still crisp.
Fry the sliced onions in the oil until golden.
Chop the drained string beans and add to the onions in the pan.
Cook for a few minutes.
Drain off the oil and add the onions and the beans to the pea soup.
Taste and add salt and pepper as desired.
From the Original: Lange wortes de pesoun: Take grene peyn, an washe hem clene an caste hem on a putte, an boyle hem tyl they breste, an thanne take hem uppe of the potte, an put hem with brothe yn a-nother potte, an lete hem kele; than draw hem thorw a straynoure in-to a fayre potte, an than take oynonys, an screde hem in to or thre, an take hole wortys and boyle hem in fayre water; and take hem vyppe, an ley hem on a fayre bord, an cytte on iij or iiij, an key hem to the oynonys in the potte, to be drawyd pesyn; an let hem boyle tyl they ben tendyr; an thanne tak fayre oyl and frye hem, or ellys sum fresche brothe of sum maner fresche fysshe, an caste there-to, an Safron, an salt a quantyte, and serue it forth.
From _Two Fifteenth-century Cookery Books_ Translated and compiled by Maxime de la Falaise in _Seven Centuries of English Cooking_ Grove Press, 1992  ISBN 0-8021-3296-0 Typos by Jeff Pruett  c
Pat steaks dry.
Combine mustard, pepper, salt and garlic; spread over both sides of steaks.
In large skillet, heat 1 tb of the oil over high heat; cook steaks for about 2 minutes per side or until browned.
Divide among bottom halves of buns.
Cover with foil and keep warm.
To same skillet, add 1/4 cup water; bring to a boil, stirring to scrape up brown bits.
Boil for 1 minute or until liquid is reduced to about 2 tb.
Drizzle over steaks.
Add remaining oil to skillet; cook onions over high heat for about 5 minutes or until browned, adding 2 tb water if necessary to prevent onions from burning.
Spoon over steaks; sprinkle with parsley.
Top with remaining buns.
Source: Canadian Living Magazine/May 1994  From the collection of Karen Deck From: Karen Deck Date: 19 May 94  
Place the chicken on a heavy saucer in a saucepan.
Add the water, sprinkle the salt and pepper over the chicken, and heap the lemongrass onto the breast.
Put the lid on the saucepan, bring the water to the boil, lower the heat and simmer gently for 2 hours, occasionally basting the chicken with the liquor in the saucepan.
If the water evaporates too qhickly use a flameproof mat under the saucepan.
If the chicken is to be eaten hot, remove it to a serving dish and keep it hot.
Strain the stock into a small saucepan and add the cornflour blended to a smooth paste with a little milk.
Pour the thickened sauce over the chicken and serve.
If it is to be eaten cold, put into a deep bowl and pour the strained stock over it.
Cool, then cover and chill overnight.
Next day, the stock will have jellied, and a surface layer of fat will have formed; this fat should be removed.
The chicken will be aromatic and succulent.
Hemphill's Book Of Herbs  
"Dust the ribs with the flour and brown in the oil; add the stock, lightly salted, and then the spices and herbs, except for the saffron.
Simmer for about 2 hours.
Leave the bread to soak in the vinegar, with the saffron, while the stew is simmering.
Then puree the bread in the blender and stir it into the stew.
Check seasoning.
Simmer for another 15 minutes.
"  From the original: "Beef y-stewyd: Take fayre beef of the rybbys of the fore-quarterys, an smyte in fayre pecys, and wasche the beef in-to a fayre potte; than take the water that the beef was sothin yn an strayne it thorw a straynowr, an sette the same water and beef in a potte, an let hem boyle to- gederys; than take canel, clowes, maces, graynys of parise, quibibes, an oynons y-mynced, perceli, an sawge, an caste ther-to an let hem boyle to-gederys; an than take a lof of brede, and stepe it with brothe an vinegre, an than draw it throw a straynoure, an let it be stylle; an whan it is nere y-now cast the lycour ther-to, but nowt to moche, an than let boyle onys, an cast safroun ther-to a quantyte; than take salt an venegre, and caste ther-to, an loke that it be poynant y-now, and serue forth.
"  "Two Fifteenth-century Cookery Books" _Seven Centuries of English Cooking_ Grove Press, London, 1992 Compiled and updated by Maxime de la Falaise Typos by Jeff Pruett  
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Preheat oven to 325  Tip wings and half.
Place wings in roasting pan, cover, and cook in oven for 30 minutes.
Meanwhile, in a small bowl, stir honey with soy sauce and garlic.
Once wings have cooked 30 minutes, drain fat.
Then, toss with honey mixture.
Return to oven and continue to cook, uncovered, for 1 1/4 hours, turning every 20 minutes.
Wings are ready when they are richly glazed and honey mixture is no longer liquid.
They will be dark in color and gooey.
Serve immediately or at room temp.
Source: Calgary Sun Posted by Sharon Verrall  
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Recipe by: Chinese Regional Cooking by Kenneth Lo Cut the chicken breast into triple-matchstick-sized slivers, rub these with Roast or fry the peanuts over a low heat until slightly brown and crush or Heat the oil in a large frying pan.
Add the chicken slivers and turn them Heat the lard in a separate pan.
Add the chopped peppers and spring onions Sprinkle the peanuts over the chicken.
Turn it over quickly a few times, a  
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Mix ingredients; pour into molds or paper cups and freeze.
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Combine water,replacement and cornstarch in a saucepan.
Bring to a boil and reduce to a simmer.
Simmer for 5 minutes and stir in the puree and lemon juice with the food color.
Pour into freezer trays,cpover with wax paper and freeze.
For a fluffy texture freeze until mushy.
Scrape into a mixing bowl and beat unil just loosened.
Return to tray and freeze.
receipe makes 4 servings @ 14 calories each exchanges: 1/3 fruit  source diabetice dessert cookbook  Reposted for you and yours via Nancy O'brion and her Meal-Master  
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Combine ingredients in a blender or food processor, process until smooth.
Pour into chilled glasses and serve.
Food Exchange per serving: 1/2 NONFAT MILK EXCHANGE; CAL: 54; PRO: 4g; CAR: 10g; FAT: TRACE; CHO: 1mg; SOD: 70;  Souce: Joslin Diabetes Gourmet Cookbook by Bonnie Sander Polin, Ph.
and Frances Towner Giedt.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
CN-Big5
Peel and cut avocado in half lengthwise.
Remove pit and sprinkle with lemon juice to keep from darkening.
Soften cream cheese; add the remaining ingredients and mix well.
Stuff the avocado halves with the cheese mixture.
Place the halves together holding them secure with toothpicks.
Rub with lemon juice.
Wrap in waxed paper and chill thoroughly.
When ready to serve, slice avocado in 1/2 in slices, using a very sharp knife.
Serve with a tart French dressing on the side.
American Home  == Courtesy of Dale & Gail Shipp, Columbia Md.
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Combine flour, salt, and water.
Shape.
Brush with condensed milk.
Bake at 250 degrees for 1 hour.
Recipe By     :  
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Recipe by: Concord Hospital Admitting Cookbook, Concord, NH Put chicken parts and celery (cut up) in a pot and cover with water.
Bring From Joan Plodzik  
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Place couscous in large bowl.
Bring water, sugar and oil to boil in heavy large saucepan, stirring to dissolve sugar.
Pour mixture over couscous and stir until well blended.
Cover and let stand 10 minutes.
Fluff with fork to separate grains.
Mix nuts and dates into couscous.
Transfer to 13x9x2-inch baking dish.
Cover with foil.
Preheat oven to 350F.
Bake couscous until heated through, about 20 minutes.
Spoon into bowls.
Serve, passing hot milk and additional sugar separately as a breakfast dish or afternoon snack.
Bon Apptit Special Collector's Edition The Mediterranean May 1995  
Blend first ten ingredients.
Add water, scrape and mix smooth.
Add baking and flour and mix until smooth.
Add remaining ingredients; if mix is too heavy, add water.
Pour into 7 16"x24" sheet pans.
Bake at 360 degrees F for approximately 20 minutes.
Cut into 2"x3" squares.
In a large bowl, combine pretzel sticks and peanuts.
Pour melted margarine over mixture; sprinkle with sugar substitute.
Toss gently to coat.
Add popcorn crackers and raisins; sprinkle lightly with cinnamon.
Toss mixture gently.
Store in airtight container.
9 (1-cup) serving.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE; CAL: 130; PRO: 3g; CAR: 22g; FAT: 5g; CHO: 9mg; SOD: 210mg; POT: 125mg; Source: Fast and Healthy Magazine, Jan/Feb.
1995.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Preheat oven to 350 F.
Season wings with salt, pepper and garlic powder.
Place in a shallow baking dish and bake for 15 minutes.
in a small saucepan, combine ketchup, vinegar, sugar an --- TBBS v2.
1/NM * Origin: G.
4-lines TBBS Hayward,CA.
(510) 581-3019  (1:215/208)  |OLX$SOM| BBS: CCC Conference: 5,COOKING Number: 73 Reply-to: 0 Private: No Receipt: No ExHeader: No Date: 1994-04-29,18:02 From: Terri Woltmon To: Karen Mintzias Subject: Meal Monster Flags:  KM>Are you really sure you want to go to the trouble to post KM>in a format that's easier for *us* to import?!?  Oh, did I forget to mention I'll been posting the recipes in Hindi from now on?   I don't know about y'all, but if *I* don't stay on top of my imports I end up spending a weekend somewhere trying to get them organized & uploaded.
 Wouldn't be so bad, but my weekends are when I *really* have time to cook.
KM>You have the very BEST KM>recipes -- I kinda just appreciate you typing them in and KM>posting in the first place, never mind the format!  Well, thank you .
I hadda laugh tho - I'm indicing my recipes & find an amazing number "Typed by Karen Mintzias.
"  KM>But if you do want to make them importable to MM v8.
xx, you  I think I'm on-track.
For initial characters, I should substitute "MMMMM" for the first "Meal-Monster" line & "HHH" on the ingredient header lines.
Actually it's not that drastic a change.
My program will use the same format for ingredients & directions - I just have to adjust the macro I've built to rearrange the title, keywords/categories and servings.
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Directions:  Melt the butter in a one quart sauce pan or frying pan.
Add the onion and saute until the onion is translucent.
Add the cornbeef and heat over medium heat until the meat is loose and begins to slightly dry.
Add half of the swiss cheese to the onion, meat mixture and heat until the cheese melts.
Spread the hot mixture onto slices of rye bread, or English muffin; top with a layer of grated swiss cheese, then broil until the cheese melts and begins to bubble slightly.
Serve while hot.
Mix all ingredients in a shaker-type bottle.
Shake liberally on ribs, chops, etc.
while cooking.
From the kitchen of Kathy Pitts Bryan, TX  
Mix popped corn and nuts on a cookie sheet.
Combine sugar, butter and syrup in a 1 1/2 quart saucepan.
Bring to a boil over medium heat, stirring constantly for 10 or 15 minutes or to a light caramel color.
Remove from heat and stir in the vanilla.
Pour over popcorn and nuts.
Mix until well coated.
Spread out and dry.
Store in tightly covered container.
U/L to NCE by Burt Ford 12/96.
A Louisiana tradition, these spicy pecans are eagerly anticpated by friends visiting your home during the holidays.
The slow roasting in a low oven gives them extra crispness.
They make a real nice gift, too.
Preheat oven to 250oF.
In a small skillet, melt the butter over medium heat.
Add the garlic, Tabasco sauce and salt; cook for one minute.
Toss the pecans with the butter mixture and spread the nuts in a single layer on a baking sheet.
Stirring occasionally, bake for 1 hour, or until the pecans are crisp.
Lagniappe - When Making popcorn, shake some Tabasco sauce into the cooking oil before adding the kernels for popcorn with zing.
From: The Tabasco Cookbook.
In a small mixing bowl mix together cornmeal, flour and salt.
Stir in shortening and boiling water, mix wwell.
Shape to form 12 balls.
Flatten each ball between 2 sheets waxed paper to make a 5 inch circle.
Bake on a hot ungreased griddle until cooked.
Place each one in hot oil about 1 inch deep and fold over with tongs.
fry until crisp.
Preheat oven to 375.
Remove 1/2 cup of cookie dough and reserve for another use.
Add flour to remaining dough and knead with hands to combine.
Press dough to 14" circle on the 15 inch baking stone.
Bake for 15 to 20 minutes or until cookie is lightly browned.
Let cool for 10 minutes then loosen cookie from the stone.
Cool completely.
Blend cream cheese, peanut butter, brown sugar and vanilla together until smooth.
Spread on cooled cookie.
Peel, core and slice apples.
Dip apple slices in lemon lime soda to prevent browning.
Arrange apple slices on cream cheese mixture.
Sprinkle lightly with cinnamon.
Heat caramel topping slightly and drizzle over apples.
Sprinkle chopped nuts over pizza.
Cut into pieces and serve.
Source: Pampered Chef brochure  From: Meg Antczak                     Date: 05-05 Cooking  
In large bowl, beat eggs until frothy.
Beat in sugar in  small amounts.
Beat in flour/powder alternately with milk/vanilla.
Beat in margarine.
Pour into greased 13x9" pan.
Bake 350F 25-35 min until toothpick comes out clean.
As soon as cake is out of oven, spread peanut butter on top; spread to edges.
Chill in refrigerator until firm.
Melt chocolate in microwave or over double  boiler, cool, then spread over top.
Make markings through the chocolate as cut guides.
Refrigerate until firm.
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*NOTE: optional Rinse hens and pat dry.
Mix wine, soy sauce, salt, honey & orange juice together.
Rub 1 Tblpsn butter inside each hen.
Sprinkle the cavity with salt.
Mix the onion, garlic, pecans, mushrooms, & tangerines together.
Stuff each hen with this mixture.
Heat the liquid mixture until it begins to boil.
Turn off & let cool for 5 minutes.
Pour 2 Tblspns of this into each hen.
Preheat oven to 325 degrees F then bake hens for 45 minutes.
Be sure to baste every 10 minutes with the liquid mixture.
Test birds.
if not done.
cook until done.
**NOTE** I have used this same thing on chickens too as well Guinea hens.
All came out well as did the quail I used it with.
Origin: Don Houston's kitchen.
circa 1970-something  NANCY O'BRION NOTES:  I included this because IT gave me good practice to work a round a ricepe to make it work for ME and MINE!(very big smile) What I figure the food exchange by hotkey it (y)ield and then say yes the next question( just be sure that you write or remember what the orginally serving was in this case it was 4 serving) I would make this about 1 meat exchange(depending on what I use of poulty) and 1 fruit (depanding how big tangerine because of the orange juice) and 1 fat exchange.
Make it work!!!! For it it will not be the same old thing!  a
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NB ** In place of cornish game hens, squab chickens weighing around 1 to 1.
25 lbs each can be used.
To get a really crispy skin on their chickens, armenians brush the chicken with sour cream before frying.
Dry the chicken thoroughly with paper towels.
Beginning at the neck end, cut each bird lengthwise along the backbone (both sides).
Pull out and discard the backbone.
Cover the chickens with waxed paper and flatten by pounding with a cleaver.
Rub thoroughly with salt and pepper (you may also want to brush with sour cream for a particularly crispy skin).
In a heavy skillet, heat the clarified butter over moderate heat.
Add the chickens skin side down, cover and cook 15 minutes.
Lower heat and cook 10 minutes.
Turn chickens over, cover and again cook 15 minutes over medium heat and 10 minutes over reduced heat or until deep golden brown and very tender.
Serve hot with saut
ed tomatoes, green pepper and eggplant slices and a bowl of hot chicken bouillon, flavoured with garlic pur
e if desired, on the side.
Recipe Sonia Uvezian "The Cuisine of Armenia" MMed IMH c/o Georges' Home BBS 2:323/4.
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"Tart de Brylment"  Take the figs and raisins, wash them in wine and mince with the apples and pears.
Put in a pan with the wine and sugar, pickled fish, and chop finely.
Mix in the spices and salt and cook together for 15 minutes.
Leave to cool.
Put the fish, and minced figs, raisins, apples, and pears into the pastry shell.
Arrange the prunes, dates, and damsons on top and bake at 375f for 30 to 40 minutes.
From _The Forme of Cury_, 1378 In _Seven Centuries of English Cooking_ Grove Press, 1992 By Maxime de la Falaise Typos by Jeff Pruett  
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Lay out chicken parts in baking dish and bake in 350 degree oven for 40 min.
Cool them a bit and pour sauce (method below) over the chicken, cover and marinate in refrigerator for at least an hour, or overnight would be better.
When ready to grill, drain excess sauce and reserve.
Place chicken on prepared grill, skin side up, about 8" from heat.
Grill, turning a few times, for about 20 min or until fork can be inserted with ease.
Brush generously with reserved sauce during 20 min of grilling.
When chicken is done, place on platter; top with remaining sauce and sprinkle with cheese, if you like.
Sauce: In small saucepan, make sauce by mixing together onion, tomato sauce, taco sauce, molasses, vinegar, oil, salt, oregano, and pepper.
Bring mixture to a boil.
Remove from heat and cool 2 min.
Cut apples crosswise into 1/4" slices to form circles.
Discard or eat top and bottom of apple.
Spread two circles with peanut butter.
Stick four toothpicks, equal distances apart, around the edge of of apple circle, peanut butter side up.
Top with second apple circle, peanut butter side up, and secure to tops of toothpicks to form a carousel.
Stand four teddy grahams in the peanut butter between the toothpicks.
Place a gummi bear in the center of the carousel roof.
Repeat to make a second carousel.
Serve, being careful with toothpicks.
Source: Healthy Treats and Super Snacks for Kids  *_
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5      lbs          Medium Ground Pork 1 Tbs Salt 2 Tbs Sage 2 tsp Freshly Ground Pepper 1 tsp Ground Cloves 2 tsp Ground Mace 2 tsp Coriander 1 whole Nutmeg, grated 1 cup Water  Combine all ingredients, mix well and stuff into sheep casing or make into patties.
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Per 1 cup serving: 364 calories 13.
4g protein 59.
1g carbohydrate 8.
1g fat 21.
5mg sodium  If using an extruder, use a large die so holes don't become clogged by the grains.
This is best cooked fresh as the seeds may cause the pasta to tear as it dries.
The oil is always optional.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
(you can use an extra pound of pork instead of the tripe.
)  Chop, do not grind the meat.
Mix with seasonings.
Stuff into casings.
Age at least overnight and then smoke several hours using hickory, hackberry or ash.
(Do not use pine.
)  Throw anything sweet, such as cane sugar or syrup, raw sugar, molasses, sugar cane or brown sugar on the wood before lighting.
Ellen Cleary From: Rich Harper  #
Andouille was a great favorite in nineteenth-century New Orleans.
This thick Cajun sausage is made with lean pork and pork fat and lots of garlic.
Sliced about 1/2 inch thick and greilled, it makes a delightful appetizer.
It is also used in a superb oyster and andouille gumbo poplular in Laplace, a Cajun town about 30 miles from New Orleans that calls itself the Andouille Capital of the World.
(about 6 pounds of 20 inch sausage, 3 to 3 1/2 inches thick)  Soak the casing about an hour in cold water to soften it and to loosen the salt in which it is packed.
Cut into 3 yard lengths, then place the narrow end of the sausage stuffer in one end of the casing.
Place the wide end of the stuffer up against the sink faucet and run cold water through the inside of the casing to remove any salt.
(Roll up the casing you do not intend to use; put about 2 inches of coarse salt in a large jar, place the rolled up casing on it, then fill the rest of the jar with salt.
Close tightly and refrigerate for later use.
)  Cut the meat and fat into chunks about 1/2 inch across and pass once through the coarse blade of the meat grinder.
Combine the pork with the remaining ingredients in a large bowl and mix well with a wooden spoon.
Cut the casings into 26 inch lengths and stuff as follows: Tie a knot in each piece of casing about 2 inches from one end.
Fit the open end over the tip of the sausage stuffer and slide it to about 1 inch from the wide end.
Push the rest of the casing onto the stuffer until the top touches the knot.
(The casing will look like accordian folds on the stuffer.
)  Fit the stuffer onto the meat grinder as directed on the instructions that come with the machine, or hold the wide end of the stuffer against or over the opeoning by hand.
Fill the hopper with stuffing.
Turn the machine on if it is electric  and feed the stuffing gradually into the hopper; for a manual machine, push the stuffing through with a wooden pestle.
The sausage casing will fill and inflate gradually.
Stop filling about 1 1/4 inches from the funnel end and slip the casing off the funnel, smoothing out any bumps carefully with your fingers and being careful not to push the stuffing out of the casing.
Tie off the open end of the sausage tightly with a piece of string or make a knot in the casing itself.
Repeat until all the stuffing is used up.
To cook, slice the andouille 1/2 inch thick and grill in a hot skillet with no water for about 12 minutes on each side, until brown and crisp at the edges.
From: Sharon Stevens                  Date: 25 Apr 94  MA
Cook & drain the pasta.
In a serving bowl, combine the pasta with the tomatoes & remaining ingredients.
Toss & serve immediately.
NOTE: In place of green olives, use black olives, same amount.
"Vegetarian Gourmet" Summer, 1994  
Anise seeds may be used whole in a hand machine or an extruder as long as the die is not too small, which could cause blockage.
If desired, measure and grind the seeds with a mortar and pestle first.
Per 1 cup Serving: 252calories 10.
3g protein 42.
8g carbohydrate 0.
7g fat 21.
0mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++++eB+++
Roast the chiles then peel, seed, devein and coarsely chop them,  Melt the butter in a saucepan over medium-low heat and add the acorns.
Saute 3 minutes, stirring constantly.
Add the green chiles and saute another minute.
Remove from the heat, mix together with the goat cheese and set aside.
Prepare a stencil by cutting  a design out of a piece of cardboard.
For the ravioli in the photograph, we cut a stencil 5 inches in length, 3 inches in height, with 1-inch steps.
Roll out the ravioli dough as thinly as possible.
Fold the dough in half, place the stencil over the dough and, with a sharp knife, cut around it.
Repeat this process 11 times to make 24 identical pieces of dough.
Lay 12 cut out pieces of dough on a board and place about 1 tablespoon of the acorn filling in the center of each.
Moisten the outer edges of each piece of the dough.
Place the other 12 pieces on top, and press the edges together with your fingers.
If the edges are slightly uneven, trim them.
Set aside.
Add the salt to the water in a wide, large saucepan, and bring to a boil over high heat.
Add the ravioli and cook 3 minutes, until tender and translucent around the edges.
Drain and set aside.
Bring the stock to a boil in a large saucepan over medium-high heat.
Add the scallions and azafran and simmer, uncovered, over medium-low heat 5 minutes.
Remove from the heat and pour 1 cup of the broth into each bowl.
Add some ravioli and serve.
****************************  From "Native American Cooking," by Lois Ellen Frank  
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Heat oven to 350'F.
Peel and thinly slice sweet potato.
Peel, core, and cut apples into 1/4-inch-thick slices.
Place apples in bowl and add water to cover; add lemon Juice.
Trim off top of leek 1 inch above white; discard top and root end.
Cut leek lengthwise in half and clean well under running cold water.
Thlnly slice leek crosswise.
Drain apples well; pat dry.
Grease 1 1/2-quart casserole with 1 table- spoon butter.
Place one third of apples in bottom of casserole; top with one third of leek slices and one third of sweet potato.
Season with salt and pepper.
Repeat to make 2 more layers.
Dot top of casserole with 2 tablespoons butter; pour apple juice over all.
Cover tightly with lid or aluminum foil and bake 45 minutes.
Meanwhile, to make topping, in small saucepan, melt remaining 1 ta- blespoon butter; stir in bread crumbs and brown sugar until well combined.
Uncover casserole and sprinkle with topping.
Bake uncovered 10 to 15 minutes longer or until potato slices are tender.
Serve casserole immediately.
Country Living Holidays/92  Scanned & fixed by Di Pahl &   A
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Place sweet potatoes in a saucepan and cover with water.
Bring to a boil and cook 30 to 40 minutes or until tender.
Remove from water, peel and mash.
Add butter, apple juice, salt and pepper.
Stir in apple, cloves and dash of nutmeg.
Place in an ovenproof serving dish and warm in 350 degrees oven to minutes before serving.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FRUIT EXCHANGE CAL: 116, CHO: 6mg; CAR: 24g; PRO: 1g; SOD: 80mg; FAT: 2g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
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This flavorful pasta may be served with just about any sauce.
Per 1 cup Serving: 224calories 6.
7g protein 36.
8g carbohydrate 5.
6g fat 0.
7 mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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Melt the butter in a large saute pan over medium heat.
Add the onions and carrots and saute for 3 to 4 minutes, until the onions are translucent.
Add the apricots, honey, vinegar and water and cook covered for 4 to 5 minutes.
Remove from the heat and season with salt and pepper.
Serve hot.
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Wash and trim artichokes and beans.
Bring a large kettle of water to a boil and cook artichokes until tender, about 15 minutes minutes.
Add green beans and cook 3 to 4 minutes.
Drain and keep warm.
Saute garlic 1 minutes in walnut oil, tne add bell pepper to warm.
Mix all ingredients together and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 124; CHO: 0mg; CAR: 20g; PRO: 4g; SOD: 6mg; FAT: 4g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  #
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Cut the tips from the asparagus stalks and wash them well to remove any sand or grit.
If they are large, cut into halves or quarters lengthwise.
Save the stalks to make soup or puree, or for some other use.
Remove all the outer leaves of the artichokes and pare down to the heart.
Trim away the green leaf ends, the choke, and the stem.
Cut the heart into 8 wedges, and leave them in water with the lemon juice until ready to cook.
Peel and thinly slice the shallots.
Cut the basil into ribbons.
Melt the shallots in a few teaspoons of butter.
Add to chicken stock, gently reduce to about a cup, then add the cream.
Meanwhile blanch the artichokes in boiling salted water four to five minutes until tender, then add to the sauce.
Blanch the asparagus.
When the tips are tender (2 to 3 minutes for thin asparagus and 5 to 6 minutes for fat asparagus), add them to the sauce.
Add the mustard and basil and taste for salt and pepper.
If the sauce is too thin, reduce it a little more.
Cook the pasta and add to the pan.
Toss in the cream sauce and serve garnished with the vegetables.
Source: "Chez Panisse Pasta Pizza & Calzone"    by Alice Waters 1984 Random House New York, ISBN 0-394-53094-2 typed by Dorothy Hair 5/94  F
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Rinse asparagus and snap off tough ends.
In a large skillet bring water to boil and add asparagus.
Cover and steam until bright grean, 2 to 3 minutes.
Remove from heat, drain and arrange on a platter.
Sprinkle with juice; garmish with pimento and pine nuts.
Serve warm or chilled.
Food Exchanges per servings: 1 VEGETABLES EXCHANGES  CAL: 37;  CHO: 0mg; CAR: 7g; PRO: 3g; SOD: 6mg; FAT: 2g;  Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master   
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Bring large pot of water to boil.
Wash asparagus and snap off tough bottoms os stems.
When water is boiling, add asparagus and let water return to a boil.
Cook about 3 minutes, until asparagus is crisp but tender.
Remove asparagus, run it under cold water, and refrigerate to chill.
At serving time, line six salad plates with lettuce and arrange four spears on each.
Top salads ith 1 tb of Buttermilk Mayonnaise or commercial light mayonnaise and sprinkle with 1 ts chopped pecans.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CHO: 9g; PRO: 3g; FAT: 2g; CAL: 41 LOW-SODIUM DIET: This recipe is excellent.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master  `
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Rinse asparagus and snap off tough ends.
In a large skillet, bring to a boil and add asparagus.
Cover and steam asparagus until bright green, 2 to 3 minutes.
Remove from heat, drain and arrange on a platter.
Sprinkle with lime juice; garnish with pimento and pine nuts.
Serve warm or chilled.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 37; CHO: 0g; CAR: 7g; PRO: 3g; SOD: 6g; FAT: 2g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.
Peel the asparagus if necessary and cook the stalks in lightly salted water for 4 to 8 minutes, depending on thickness, or until fork tender but stiil firm.
Drain under cold water and set the stalks aside.
Broil the peppers on all sides until lightly scorched.
Place the cooked peppers in a paper bag for 10 minutes.
Remove the peppers and peel off the skin.
Cut open the peppers and remove the stem, seeds and white flesh.
Puree the peppers in the food processor.
Mix in the olive oil, Balsamic Vinegar and thyme.
Taste for seasoning and add salt and pepper if desired.
Place equal amount of the puree on 4 serving dishes.
Top with equal amounts of asparagus.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (I would cut back even more on the fat, only using what is neccesary.
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5,6     lb brisket; 1st cut *Sliced paper thin (3 is not a typo) >>> The following is my favorite brisket recipe and it really does come from my Aunt Sadie's kitchen: Remove any excess fat from brisket, but leave a little on top.
Place one half of the onions on bottom of pan.
Season the onions with a little salt, pepper, garlic powder and lots of Hungarian paprika.
Place brisket on top of onions, then other half of onions and allspice on top of the brisket.
Cover and roast in a 300 degree F.
oven for 3 hours.
Test your brisket and when it is fork tender, take it out.
Let it cool and then slice it very thin.
Strain juice and either thicken it with a little cornstarch or serve it au jus.
You will have a very dark brown juice.
NOTE: Best when made one day in advance.
Aunt Sadie almost always served this with savory noodle kugel.
I also serve it with roasted, boiled or mashed potatoes.
Use a good roasting pan with a lit that fits well or covered with heavy duty aluminum foil.
Spray pan and inside of lid with Pam.
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Melt butter in a saucepan, add spring onions and stir-fry 1 minute.
Then add orange and lemon peel and coriander.
Remove from the heat while you prepare cream and yoghurt.
Pour cream into a small bowl and add yoghurt, salt and pepper.
Mix well until smooth.
Peel, stone and chop avocados (the size you chop the pieces is personal preference, but we usually chop into about 1.
5 cm cubes).
Add the avocado to the ingredients in the pan, pour yoghurt mixture over and very gently heat through.
DO NOT BOIL or avocados will become soggy and sauce will curdle.
Pour over pasta, toss and serve at once.
Note:  This sauce can be started in advance but the avocados should not be added until the last minute.
For the two of us for dinner, we halve all of the ingredients, and use one medium to large sized avocado.
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Preheat oven to 450 F degree.
Peel potatoes and cut into slices 4 inches long and 1/4 inch wide; place in a bowl of iced water to crisp.
Just before cooking, turn onto paper towel and pat dry.
Spread pieces in one layer of a shallow baking pan.
Sprinkle with the vegetables oil.
Shake pan to spread oil evenly over potatoes.
Bake 30-40 minutes, turning frequently, until gold brown.
Empty potatoes onto paper towels.
Sprinkle with salt and paprika.
Food Exchange per serving: 1 STARCH EXHANGE + 1/2 FAT EXCHANGE; CHO: 15g; PRO: 2g; FAT: 3g; CAL: 93; LOW-SODIUM DIETS: Omit salt.
Use a seasoned salt substitute, if allowed by your doctor.
Source: The Art of Cooking for the Diabetic by Mary Abbortt Hess,R.
Brought to you and your via Nancy O'brion and her Meal Master  
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Sort and wash beans; place in a heavy saucepan or Dutch oven.
Cover with water, and bring to a boil; boil 2 minutes.
Remove from heat, and soak 1 hour.
Add ham hock; cover and cook gently about 1 hour or until tender, adding more water if necessary.
Saute onion in butter; add to beans.
Brown ground beef, stirring to crumble; add remaining ingredients, and simmer 10 minutes.
Add to beans.
Spoon bean mixture into a 2-1/2 quart casserole.
Bake at 400 degrees for 30 minutes or until thickened.
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
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Preheat oven to 350F.
Quarter the cabbage & boil it for 5 minutes.
Drain & put the pieces into a baking dish.
Combine the remaining ingredients, pour them over the cabbage & bake for 20 minutes.
"The Africa News Cookbook"  
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To a 3-qt.
non-stick saucepan, add the drained beans, onion, carrots, celery and water.
Tie the parsley, thyme and bay leaf together with string and add to the pot.
Cover, bring to a boil, then lower heat and simmer for 1 hours, adding additional boiling water as needed to keep beans covered; add salt in last 5 minutes of cooking.
Meanwhile, bring a large pot of salted water to a boil and cook pasta until al dente.
While pasta cooks, heat olive oil in a large skillet and saut the garlic without browning it over medium-low heat, stirring for 1-2 minutes.
Stir in half the parsley.
When the pasta is cooked, drain and add it to the skillet, stirring it in.
Season with pepper and set aside.
When the beans are tender, lift out and discard onion and herb bouquet; add salt to taste.
Drain and reserve bean liquid.
Stir beans into the skillet with the pasta.
Butter a 2 1/2-qt.
shallow baking dish and transfer the mixture to the dish.
Stir in 2/3 cup of the reserved bean liquid to moisten, then wipe out the skillet.
Return the skillet to the stove and melt the 3 tbs butter over low heat.
Stir in the anchovies and crush them while stirring with a wooden spoon.
Add the remaining parsley and stir into the mixture in the baking dish.
At this point, you can cover and refrigerate the baking dish.
Put the bread crumbs in a covered bowl and refrigerate them too.
When ready to serve, remove the baking dish from the refrigerator and return it to room temperature.
Preheat the oven to 400F.
Sprinkle the surface of the baking dish with the bread crumbs and bake, uncovered, until the top is brown, about 15 minutes.
Serve at once.
Note: You can substitute large lima beans for the scarlet runner beans (they will take a little less time to cook).
Since lima beans are a different color than scarlet runner beans, substitute spinach pasta for the fusilli or penne in order to get a color contrast.
The Versatile Grain and the Elegant Bean by Sheryl and Mel London ISBN 0-671-76106-4 pg 445-446  
Heat oven to 350
Cook shells according to package directions; drain.
Meanwhile, in buttered 2-qt.
dish combine milk, eggs, mustard, salt and pepper; stir in hot shells and 1 1/2 cups cheese.
sprinkle with remaining cheese and paprika.
Bake 45 to 50 minutes or until top is golden brown and center is set.
Makes 4-6 servings.
SOURCE: Topco Associates, Inc.
1994  
In a greased 15x10x1-inch baking pan arrange potatoes and onion in a thin layer.
Melt margarine*; drizzle over potatoes.
Combine garlic powder, Parmesan cheese, and pepper.
Sprinkle over potatoes.
Bake in a 450F oven about 25 minutes or until brown.
*3 tablespoons margarine or butter  Better Homes and Gardens New Cook Book  posted by Tiffany Hall-Graham  a{a{
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Recipe by: The New Pasta Cookbook Cook pasta in boiling salted water.
In a large frying pan, heat oil and saute zucchini until lightly browned, about 5 minutes.
Season with salt and pepper and transfer to an oiled shallow casserole dish.
Preheat oven to 350 degrees F.
When pasta is almost cooked, drain and add to zucchini.
Add tomatoes, olives, Parmesan, rosemary and 1/2 of the mozzarella.
Sprinkle with a little more salt and pepper if desired and gently mix together.
Cover with the remaining mozzarella and bake until cheese is melted and the top slightly browned, about 15 minutes.
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Preheat the oven to 375.
Shred the potatoes coarsely.
Mix with the onion, parsley, pepper, and flour.
Shape into 4 patties and place on a nonstick baking sheet.
Bake for 30 minutes.
If you like, place the patties under the broiler during the last few minutes for browning.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGES  Source: Unknown.
retrived from a cooking echo! Brought to you and yours via Nancy O'Brion and her Meal-Master  
Preheat oven to 450 degrees.
Prick skins of potatoes with fork; lightly oil your hands and rub oil onto the potatoes with fork; lightly onto the potatoes.
Place potatoes oven and bake until done (about 35-40 minutes).
Reduce heat each heat to 325 degrees.
Remove potatoes from oven; cut a think slice from each and hollow out, being careful to leave shell intact.
Mash centers in mixer with sour half and half, salt, pepper, and chives; refull shells, heaping high.
Bake on aluminum foil heated throught and top is lightly browned (about 1/2 hour) Food Exchange per serving: 1 BREAD/STARCH EXCHANGE + 2 FAT EXCHANGES  Source: Recipes for Diabetics by Billie Little Brought to you and yours by Nancy O'Brion and her Meal-Master  "k"kcs
chop and saute mushroom, onion and bell pepper in 2 TBSP.
butter.
Add dash of salt and pepper.
Mix with yolks.
Add enough sauce to mixture so it will hold and not be crumbly.
Brunches, I usually serve a fruit salad, I make a very exotic salad with three dressings to choose from.
If you want the dressings let me know, a Honey Baked Ham, smoked turkey, condiments, and a variety of breads and muffins.
People can make sandwiches if desired.
The egg recipe is as follows:Melt butter, add flour and milk.
Cook until thick, add 1 cup grated cheese.
Add chopped hard boiled egg yolks.
Halve eggs, stuff with mix, top with sauce in pan and bake at 325 for 20 to 30 min.
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Peel onions and cut a slice from top.
Cook onions in boiling salted water 12 minutes or until tender but not mushy.
Cool.
Remove center of onions, leaving shells intact; chop onion centers, and reserve 1/2 cup.
Cook sausage until browned, stirring to crumble; drain, reserving pan drippings.
Saute green pepper and reserved 1/2 cup onion in drippings until tender.
Combine sausage, sauteed vegetables, egg, rice, breadcrumbs, oregano, and parsley.
Fill onion shells with sausage mixture; place in a greased shallow pan.
Combine butter and paprika; brush on onions.
Cover and bake at 400F for 15 minutes.
Uncover and bake an additional 5 minutes.
Yield: 6 servings.
From Jean Pashby of Tennessee, in June, 1983 "Southern Living".
Typos by Jeff Pruett.
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* This product is load with sodium.
I would try find a good substitute for those diabetics who must restrict the their sodium intake.
I don't have to, I have not used sodium for years and years.
Any recipe that calls for salt, I'll leave out.
(Bert will eat brussels sprouts.
)  Preheat oven to 350 degrees.
Cook brussels sprouts in small amount of unsalted water just until thawed.
Drain.
Arrange sprouts in shallow baking dish.
Combine 4 tablespoon of Butter Buds, vinegar, sugar or (sugar sub), tarragon, marjoram, and pepper in blender container.
Cover and process on medium speed a few seconds.
Combine remaining Butter Buds, mushrooms and pimineto.
Sprinkle over sprouts.
Bake, covered, about 15 minutes, or until are tender.
Serving size: (2/3 cup) Food Exchange per serving: 1 VEGETABLE EXCHANGE; (I would make it work) CAL: 45; CAB: 8mg; PRO: 3gm; FAT: trace; Source: Cooking for the Health of It by Gail L Becker, R.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Spray a 15 x 10 x 1-inch baking pan with nonstick coating, or line the pan with baking parchment.
Scrub potatoes; cut lengthwise into quarters, then cut each quarter into 2 wedges.
Arrange potatoes in a single layer in pan.
Combine margarine or butter, salt, and nutmeg.
Brush onto potatoes.
Bake in a 450 F oven for 20 minutes or until brown and tender.
Better Homes & Gardens, 12/96  MM by Dave Sacerdote  
Combine water, cornmeal, and salt souffle  dish.
Cook in microwave, uncovered, on High (100 percent power) for 12 minutes, stirring once.
Remove from microwave, stir in 3 tablespoons butter, and add peps.
Let stand 3 minutes.
Lightly grease a  7x4x2-inch loaf pan with half of the remaining butter.
Pour polenta intoloaf pan and brush lightly with remaining butter.
Let stand until cool Cover Note: To fry or grill, slice 1/2 inch thick.
Let dry on wire rack about 20 minutes.
Brush with olive oil and fry or grill until crusty.
Per serving: Calories 176 Fat 9g Cholesterol 22mg Sodium 712mg Percent calories from fat 44%  KRT Information Services/"Microwave Gourmet Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers  
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Combine water, cornmeal and salt in 2 Quart souffle dish.
Cook in microwave, uncovered, on High (100 percent power) for 6 minutes.
Stir well, cover loosely with paper towel and cook another 6 minutes.
Remove from microwave, uncover and stir in butter, pepper, and cheese.
Let stand 3 minutes.
Serve hot.
Makes 6 servings.
Note: If using small microwave oven, cook uncovered 9 minutes more.
For Spicy polenta, use Monterey Jack cheese and add one stemmed, seeded, finely chopped jalapeno pepper.
Per serving: Calories 187 Fat 14g Cholesterol 39mg Sodium 792mg Percent calories from fat 69%  KRT Information Services/"Microwave Gourmet" Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers  
Cut beef into strips 1/2 inch thick.
Combine all marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight.
Drain beef slices.
Dry in an electric dehydrator at 145 until pliable.
Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.
From: Ball Blue Book Shared By: Pat Stockett  A
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Cut beef into strips 1/2 inch thick.
Combine all marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight.
Drain beef slices.
Dry in an electric dehydrator at 145 until pliable.
Package in home canning jars, food-grade plastic bags or seal-by-heat food storage bags.
From: Ball Blue Book Shared By: Pat Stockett  From: Richard Davis                   Date: 03-19-93  
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Barley imparts a slightly sweet and malty flavor.
Serve with a variety of toppings.
Per 1 cup Serving: 249calories 10.
4g protein 46.
g carbohydrate 0.
5g fat 21.
7mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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In a heavy-bottomed 1-quart saucepan, melt the butter over medium-low heat.
Add the onion and sweat for a few minutes, until it is softened but not brown.
Add the barley and stir well to coat each grain with butter.
Cook for a minute or two until the barley starts to turn opaque.
Add the stock, salt, pepper, and bay leaf and bring to a boil over high heat.
Reduce heat to low, cover tightly, and simmer very gently for 35-40 minutes, until all the stock is absorbed.
Taste; adjust the seasonings, remove the bay leaf, and fluff with a fork before serving.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 84  
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Per 1 cup serving:  210 calories 8.
0g protein 42.
0g carbohydrate 1.
0g fat 0.
8mg sodium  Really keep an eye on the dough and adjust the water or flour one teaspoon at a time until the proper consistency is obtained.
How basic can you get?  The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  `A
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Per 1 cup serving: 235 calories 10.
1g protein 42.
2g carbohydrate 2.
7g fat 21.
1mg sodium  This is for those of us watching fat intake.
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Per 1 cup serving:  276 Calories 10.
1g protein 42.
2g carbohydrate 7.
3g fat 21.
1g sodium  This basic recipe is for any noodle product, as it contains egg.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  j
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Slice carrots.
Simmer, covered, in salted water until tender, about 10 to 15 minutes; drain.
Combine remain ingredients, toss with carrots.
Food Exchanges per serving: 1 VEGETABLE EXCHANGES  Source: Better Homes and Gardens Calorie Counter's Cookbook by WHOM Brought to you and yours via Nancy O'brion and her Meal-Master  
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Combine ingredients.
Toss thoroughly.
Makes 6 servings.
Neighborhood Shopping 10/16/96 Typos by Bobbie Beers  
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To make the pasta, puree the basil with the garlic in a food processor.
Add the eggs and the oil, and process to blend.
Add the flour and the salt and process until a ball of dough forms in the center of the processor.
It should be very stiff.
If it is too gummy, process with a bit more flour.
If it's too dry, add a drop of water.
Knead the dough on a floured board for 5 minutes, cover loosely with plastic and allow to rest for 10 minutes.
Roll the pasta to  1/8-inch thickness with a pasta machine or a rolling pin on a floured board and cut into fettuccine.
Bring a large pot of salted water to a vigorous boil while you prepare the sauce.
For the sauce, saute the garlic in olive oil over high heat for 30 seconds.
Add the tomatoes and vermouth, boil until the alcohol has evaporated.
Season to taste with cayenne, salt and pepper.
Toss in 2 tablespoons chopped fresh basil leaves and cook 20 seconds more.
Remove the garlic from the sauce.
Boil the pasta for 2 minutes in the pot of water.
Drain well.
Add to the hot sauce and toss with the feta cheese.
Per serving: 400 calories, 44 gm carbohydrates, 144 mg cholesterol, 595 mg sodium, 15 gm protein, 16 gm fat, 8 gm saturated fat  @
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In processor, blend first 5 ingredients until almost smooth.
With machine running, gradually add 1/4 cup olive oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt and pepper.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
)  Makes about 3/4 cup.
Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias  ` ` ` 
Boil the potatoes and let cool completely.
Remove the peels and break the potatoes into 6 or 8 pieces each.
Place the garlic and ginger in a blender with 3 tablespoons water.
Process to a smooth paste.
In a wide pot set over medium-high heat, cook asafetida in hot oil, then immediately add fenugreek, cumin, fennel, kalonji, mustard seeds, and bay leaf.
When the mustard seeds begin to pop, add the mniced onion.
Cook and stir until onion begins to brown.
Add garlic-ginger paste and cook another 4-5 minutes, stirring frequently.
Add tomatoes and continue to cook and stir 5 minutes longer.
Add potato pieces to the pan along with 1-3/4 cups water, cayenne, salt and lemon juice.
Bring mixture to a simmer, then cover and cook until sauce is thick, about 15-20 minutes.
Stir in garam masala and serve.
Adapted by Karen Mintzias, from a recipe in: "Madhur Jaffrey's Spice Kitchen"  
In a wok or a large, non-stick skillet, heat oil.
Rinse bean sprout under cold water.
Saute green onions about 3 minutes; stir in sprouts to heat through.
Toss with soy sauce.
Garnish with parsley and sunflower seeds.
Food Exchange per serving 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 55 CHO: 0mg; CAR: 5g; PRO: 2g; SOD: 154mg; FAT: 4g;  Source:  Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
Recipe by: The New Pasta Cookbook Cook pennette in boiling salted water until al dente.
Drain, rinse under cold water and drain again.
Transfer to a large serving bowl, stir through a little of the oil to prevent sticking together, and cool.
Add beans, onion, celery, tomatoes and olives.
Dressing:  combine all ingredients in a jar and shake well.
Pour dressing over salad.
Toss thoroughly and taste for salt and pepper.
cover and chill.
When ready to serve, toss again lightly and garnish with oregano leaves.
Wash squash thoroughly; cook in boiling salted water to cover 8 minutes or until tender but still firm.
Drain and cool slightly.
Trim off stems.
Cut squash in half lengthwise; remove pulp, leaving a firm shell.
Coarsely chop the pulp, and set aside.
Cook ground beef, onion, and green pepper in a skillet until beef is browned, stirring to crumble.
Drain.
Stir in squash pulp and tomatoes.
Place squash shells in a 13" x 9" x 2-inch baking dish.
Spoon ground beef mixture into shells; bake at 350F for 25 minutes.
Sprinkle with cheese, and bake 5 [more] minutes.
Yield: 10 servings.
From Alice G.
Pahl of North Carolina, in June, 1983 "Southern Living".
Typos by Jeff Pruett.
Put steak in freezer for about half an hour, just until firm.
Slice steak across grain, about 1/4-inch thick.
Combine remaining ingredients and marinate steak strips in this for at least 2 hours.
Place slices on rack in pan and dry in oven at 150 degrees, 12 hours.
Makes 1 batch.
From: Steve Herrick                   Date: 05-14-92  Q
Cut meat with the grain into 1/2-inch thick strips.
Mix all other ingredients to make a marinade.
Submerge meat in marinade for 24 hours.
Place meat strips directly on the rack in the oven and cook for 8 hours at 150 degrees.
Converted by MMCONV vers.
1/2-1   lb      beef, cut into thin strips 1/4x1 1/2 inches 1 t peanut, corn, or other oil 1 T soy sauce 1 T dry sherry 1/2 t sugar 1 lb lo mien 2 T       sesame oil 1 t salt (optional 1/4 c peanut, corn, or other oil 1/2 c       chopped onion 1 T minced ginger root 2 lg cloves garlic, minced 1 lg      sweet red pepper, cut in half crosswise then cut into thin strips 1 lg      sweet green pepper, cut in half crosswise then cut into thin strips 1       c       shredded Chinese cabbage 1/2 lb fresh mushrooms, sliced 2 c fresh bean sprouts  Mix the beef strips with the 1 t of oil, the soy sauce, sherry, and the sugar.
In a 6-quart pot filled with 4 quarts of boiling water, cook the lo mien until it is just tender, 3-4 minutes.
Stir the noodles frequently, and taste them after 2 minutes, as they cook quickly and should not be overdone.
Drain the lo mien into a colander or a strainer, return the noodles to the pot, and immediately mix them with the sesame oil and the salt.
In a large wok or a 12-inch skillet, heat 2 T of peanut, corn, or other oil to 375
Stir-fry the beef until almost done.
If using a pound of beef, stir-fry in two batches.
Either remove the beef from the wok or pan or push it aside and add 2 more T of oil.
When the oil is hot again, add the onion, ginger root, and garlic, and stir fry for 30 seconds.
Mix in the red and green peppers, stir-frying for another 30 seconds, then add the shredded Chinese cabbage and stir-fry 30 seconds longer.
Raise the temperature if necessary to keep the pan hot.
If the wok or skillet is too dry, drizzle a bit more oil down the sides.
When the oil is hot, add the mushrooms.
When the mushrooms are blended in and slightly cooked, mix in the bean sprouts.
Toss together the meat and vegetables, then mix in the lo mien.
When everthing is combined and hot, serve the lo mien.
From:  Chinese Kosher Cooking Betty S.
Goldberg Jonathan David Publishers, Inc.
, 1989  Entered by:  Lawrence Kellie Fri 10-11-1996 at 07:24:09  
5 lb Pure ground beef 5 tb Mortons quick tender cure For meat 2 1/2 tb Mustard seed 2 1/2 tb Hickory smoke salt 4 tb Green pepper 1 tb Pepper corns  Mix well and refrigerate, covered well.
The next day knead well, like for bread.
Do this for three days.
On the 5th day, knead and form into 4 rolls.
Place on broiler tray and bake uncovered for 8 hours at 150 degrees.
The salami forms it's own casing.
Slice to desired thickness when cold.
Cut meat in thin slices.
Meat is easier to cut when partially frozen and it will cut evenly.
Combine salt, peppers, meat tenderizers, seasoned salt, accent, garlic and onion powders, kitchen bouquet, morton tender quick, worcestershire sauce, soy sauce, barbecue sauce and liquid smoke.
Marinate meat in sauce for 24 hours in a sealable plastic bag.
Place meat directly on oven racks, line bottom of oven with foil, or on rack in shallow pan and dry in oven for 6-8 hours on lowest setting.
Continue to dry in warm oven if necessary.
Oven's with pilot lights work especially well.
From: Steve Herrick                   Date: 05-14-92  Q
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Grind the corned beef through the fine disk.
Mix the beef and ham cubes and mix in the seasonings.
Grind through the coarse disk.
Prepare casings, xtuff and tie off into 6-7" lengths.
Mature in the refrigerator 24 hours.
Bring to room temperature, wipe dry.
Begin smoking at about 80 degrees and gradually raise the temperature to 160.
This should take about 4 hours.
Smoke an additional 2 hours.
Cool by dunking in a pot of cool (not cold) water for about 5 minutes until it is cool to the touch.
Dry the salami thoroughly and store it in the refrigerator.
Note: Because we used cured meat in this recipe, there was no need for any other curing agents or additional salt.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  
MIX THE FLOUR, SALT, PEPPER, oil and yolks together.
Gradually whisk in the beer.
Refrigerate the batter 3 1/2 hours to rest before using.
Slice onions, and dip them in the batter.
Deep-fry in 375F oil until golden brown.
This batter also works well on other vegetables besides onion rings--and it's great on fish, too.
PETER KUMP - PRODIGY GUEST CHEFS COOKBOOK .
downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)  R
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Note: A "bunch" of three beets, each about 3 inches (8 cm) in diameter should have enough greens attached for three people.
Cut the beetroots from the greens.
Wash the greens well by filling a basin with cold water and immersing the greens for a few minutes, swishing them around.
Drain the basin and rinse out the sand.
Repeat two more times - by the third time the greens should be rinsing clear.
Meanwhile, bring a kettle of water to the boil.
Cut the greens up roughly.
If you like, you may remove the stems, but I like to leave them in for their color contrast and beety flavor when cooked.
Plunge the greens into the rapidly boiling kettle of water and blanch quickly just until wilted.
Drain in a colander.
Remove the mostly drained greens to a cutting board and mince finely.
Put the minced greens into a small heavy saucepan.
Add salt and freshly grated nutmeg to taste;  drop in the knob of butter.
Turn the heat on low, cover closely, and gently simmer for 30 - 45 minutes, stirring occasionally, until the greens are very tender (not mushy!) and most of the butter has been absorbed.
Don't forget to cook and use the beets, too!  Trim the stems close to the root, and remove the long bottom root from the beet.
Fold the beetroots into an aluminum foil pouch well sealed to prevent steam from escaping and bake in a moderate oven for 90 minutes.
Remove from the oven and carefully unwrap (steam will escape, don't get scalded!).
Run the beets under cold water to loosen the skin and they will peel easily.
Use the beets however you desire.
Baked beetroots develop a full, rich flavor that does not come out through other cooking methods.
Dave Sacerdote  
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Trim & wash beets.
Leave 1" stem, steam till tender.
When beets are cooked, slip skins off under cool water & set aside.
Remove leaves from stems & discard stems.
Wash & dry leaves, chop coarsely.
In a skillet, cook onions, banana pepper & garlic in 1/3 c olive oil till softened.
Add beet greens & cook 5 to 7 minutes.
Transfer to a processor & puree with the cooked beets, cut into quarters.
Add rest of ingredients & puree again, adding more olive oil if necessary.
The pesto keeps refrigerated for 2 weeks or freezes.
You can add parmesan cheese if you wish.
"The Hamilton Spectator", Spetember 15, 1993.
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Bake the beets ina 375 degree F oven for 1 hour.
remove , jullienne' the beets.
Brown the onion in butter.
Add the beets and fry for 10 minutes.
Cover with the beaten sour cream mix well, cover and stew for 15 minutes.
ORIGIN: Galya Morenko, Kiev-Ukraine, circa 1996  +]q+
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Saute the flour and the chile in the butter.
Combine the corn and eggs and add to the chile mixture, stirring well.
Pour half the corn mixture into a greased casserole dish and cover with half the cheese.
Add the remaining corn and top with the remaining cheese.
Bake for 45 minutes to 1 hour at 350 F degrees.
Heat Scale: 4 _The Fiery Cuisines_ Dave DeWitt & Nancy Gerlach, 1984.
Ten Speed Press.
ISBN 0-89815-431-6.
Typos by Jeff Pruett.
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Chop meat and suet very fine.
Mix well, then add seasonings and onion (which has been chopped very fine).
Mix well then fill into casings, or muslin bags.
Make a strong brine that will float an egg, put the sausage in this, and let remain 2 weeks, turning and skimming every day.
At the end of the first week, throw away old brine, and put the sausage in a new brine for the second week, then take out, drain and smoke for a week.
After smoking, rub over the outside thoroughly with melted lard, and if you wish to keep the sausage for any length of time, sprinkle outside liberallly with peper, after rubbing with lard.
Hang in a cool, dry and dark place.
Source:  Twenthieth Century Cookbook, 1921  #"&'&5
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Chop or grind the beef very fine.
Add sugar, pepper, saltpeter and salt.
Mix the dry ingredients thoroughly, then mix thoroughly with the meat and fill into casings or thin muslin bags about 4 inches wide and 12 inches long.
Do not put these sausages into brine, but smoke them until thoroughly dry.
Source: Twentieth Century Cookbook, 1921  j
Use trimmings of fat and lean portions of pork, taking care to have twice as much lean as fat.
After trimming and cutting, weigh the pork and add 1/4 its weight of lean beef.
Chop or grind fine and then season with 2 1/2 lbs.
salt and 10 oz.
ground pepper for each 100 lbs.
ground meat.
A little sage or thyme may also be added, if liked.
Mix thoroughly and let stand in a cool place about 24 hours, after which fill into casings and fry down in hot lard.
Put into crocks and cover with hot lard and store in a cool place.
SOURCE: Twenthieth Century Cookbook, 1921  .
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In an 8-quart pot, melt the butter over moderate heat.
Add the onions ans, stirring frequently, cook 3 to 5 mins, or until they are soft but not brown.
Stir in beets, then add the wine vinegar, sugar, chopped tomatoes, 1 tsp of salt and a few grindings of black pepper.
Pour in 1/2 cup of the stock, cover the pan and simmer undisturbed for 50 mins.
Pour the remaining stock into the pot and add the shredded cabbage.
Bring to a boil, then stir in the ham, frankfurters and beef.
Submerge the tied parsley and bay leaf in the soup, add another tsp of salt, and simmer, partially covered, for 1/2 hr.
Transfer to borshch to a large tureen and sprinkle with fresh dill or parsley.
Accompany the soup with a bowl of sour cream, to be added to the borshcht at the discretion of each diner.
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Boil 3 quarts of water in a large pan.
When boiling briskly add the spinach and the sorrel.
Cook uncovered at a brisk boil for 6-8 minutes.
drain water off, wash vegetables in cold water, then puree in blender.
cool to room temperature.
Combine the other ingredients in bowl, except for the beer and vodka.
When mixed well slowly add the beer and the vodka stirring constantly.
Chill for a minimum of 2 hours before serving.
ORIGIN: Olga Gorechev, St.
Petersburg, Russia  n
Place ham on rack in a roasting pan, and bake at 325 degrees for two hours.
Remove and let cool enough to handle.
Increase oven temperature to 425 degrees.
Cut away rind on ham, leaving some fat.
Score fat (deeply, about 1/2 inch) in rough diamond shapes and return ham to rack in roasting pan.
With a pastry brush, paint 1/2 cup whiskey all over top and sides of ham.
Stud the fat liberally with cloves.
Combine remaining whiskey with brown sugar and mustard, and pat firmly all over the ham.
Using toothpicks to anchor them, arrange sections from two of the oranges and the cherries in decorative designs all over the ham.
Baste lightly with drippings from the previous cooking, plus any bourbon that has drizzled into the drippings.
Place in oven and bake, undisturbed, for twenty to twenty-five minutes, or until sugar has melted to form a glaze.
Remove to a large serving platter.
Surround with watercress or parsley and remaining orange sections.
Let stand about 15 seconds before slicing.
SOURCE: Braille Monitor, September 1987.
by Sharon Maneki Typos: Kathryn L.
Cone  
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Preheat oven to 400F.
Cook the pasta in boiling salted water until al dente.
Leave the pasta more al dente than usual because it will soften considerably during baking.
Drain and reserve.
Heat the olive oil in a 10-inch skillet over high heat.
Add the mushroom slices and saut, tossing frequently, until the mushrooms are browned, 2-3 minutes.
Combine the cooked pasta, sauted mushrooms, radicchio, cream, salt and pepper in a 6-cup gratin dish or shallow casserole.
Stir to combine, then sprinkle the Parmesan over the gratin.
Bake for 25-30 minutes, until the cream has thickened and the gratin is browned on top.
Serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 51  
Combine yeast & water & let stand for 10 minutes.
Stir in oil & thyme, followed by potatoes, sweetener & soymilk.
Stir gently till mixture is smooth.
In another bowl, combine flours, cornmeal & salt.
Make a well in the centre & pour in wet mixture.
Mix together, then knead on a floured bowl for 10 minutes.
Let rise, covered till doubled in bulk.
Punch down dough & divide into 6 pieces.
Roll each piece into a long coil with hands, about 1-inch in diameter.
To make each loaf, braid 3 coil s & pinch ends together.
Place on a floured baking sheet, cover with damp cloth & let rise till doubled in bulk.
Brush tops with soymilk & bake in a preheated 350F for 40 to 50 minutes, till tops are golden.
Nava Atlas, "Vegetarian Celebrations"  _^[
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In a medium saucepan combine mushrooms, zucchini, water, bulgur wheat, onion, green pepper, garlic, chicken bouillon granules, basil, celery seed thyme or marjoram, and pepper.
Bring to a boiling, reduce heat; stir in chopped tomato.
Let stand 5 minutes or till all the liquid is absorbed.
Fluff the bulgur wheat mixture with a fork.
Make 4 (3/4-cup servings).
Food Exchange per servings: 1 STARCH/BREAD EXCHANGE + VEGETABLE EXCHANGE  Source: Better Homes and Garden Diabetic Cookbook Brought to you and yours by Nancy O'Brion via her Meal-Master  
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Trim stems off squash and cut eash in quarters using a cleaver or large chef's knife to cut, hitting back of knife with a mallet to force it through squash, if necasary.
Scrape away seeds.
In a large kettle, bring 2 quarts of water to boil.
Add squash sections and cook until tender, 10 to 15 minutes.
Remove from water, sprinkle with a little mace and pepper.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE CAL: 40; CHO: 0mg; PRO: 1g; SOD: 2mg; FAT: 0g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
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Always a favorite, you will want to serve this fresh tasting combina- tion over and over again.
Preparation:  Soak snow peas in cold water for 2 hours to make crisp.
Soak shrimp in salted cold water for 1 hour.
Drain straw mushrooms.
Break off ends of snow peas.
Peel & rinse water chestnuts.
Shell shrimp, keeping tail intact.
Deeply slit shrimp around upper curve (don't cut through), deveining, & spreading shrimp almost flat.
Cut free onion on the bias in 2" lengths.
Slice water chestnuts thinly crosswise.
In small bowl, mix stock, soy sauce, sherry, salt & sugar.
Stir-frying:  Swirl peanut oil into very hot wok.
When oil begins to smoke, add shrimp & stir-fry until they curl (about 20 seconds).
Remove shrimp to serving platter.
Stir-fry mushrooms for 30 seconds; add garlic & ginger; stir-fry another 30 seconds.
Add snow peas & water chestnuts; stir-fry briskly for 1 minute.
Add stock mixture; bring to boil; keep tossing until snow peas are bright green.
Push ingredients out of liquid, dribble in cornstarch paste to thicken slightly.
Return ingredients, including shrimp.
Stir briefly.
Serve immediately.
HINT: snow peas should be slightly undercooked when served.
Per 1 cup serving: 218 calories 8.
7g protein 43.
0g carbohydrates 1.
2 g fat 21.
4mg sodium  The buttermilk and wheat combine nicely in this very nutritious pasta.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  `
In a heavy medium saucepan, bring the brown sugar, corn syrup and butter to a boil over high heat.
Add the cream and return to a boil.
Reduce the heat to moderate and simmer, stirring, for about ten minutes or until the temperature reaches 240 F degrees and the sauce is thick when a spoonful is cooled on a plate.
Stir in the brandy.
Serve warm.
(Make Ahead: the sauce can be refrigerated for one week.
)  Chef Waldy Malouf, in November, 1996 "Food & Wine".
"A Hudson Valley Thanksgiving".
Typos by Jeff Pruett.
Preheat oven to 450 degrees.
Lightly grease baking sheet and dust with flou  Filling: Heat 1 1/2 tsp oil in a skillet over medium heat.
Add onion and sa until translucent and almost tender, about 3 minutes.
Stir in cabbage; continue to saute until tender, about 3 minutes.
Grind together caraway and dill; add to skillet and cook  In a food processor, blend tofu, 1/2 tsp salt, lemon juice, 1 tbs oil, and tahini until smooth.
Fold into sauteed vegetables.
Dough: Combine milk and lemon juice or vinegar; set aside to curdle.
Sift flours together to measure 1 1/2 cups.
Sift measured flour, salt, baki soda and baking powder into a bowl.
Make a well in center.
Whisk oil into curdled milk and pour into well in dry mixture.
Stir gently, just until a soft dough forms.
Turn out onto floured surface and knead briefly.
Roll into a 12-inch circle about 1/4 inch thick.
Transfer to baking sheet and turn up edge to form a lip about 1/2" high.
Spread filling evenly.
Sprinkle with paprika and poppy seeds.
Bake 10 minut Reduce heat to 300 degrees and bake 10 minutes more.
Serves 4.
Per serving: 347 cal; 14 g prot; 13 g fat; 43 g carb; 0 chol; 649 mg sod; 9 fiber; vegan  Posted on GEnie Food & Wine RT Dec 21, 1994 by DEEANNE  Brought to you by MMCONV and Sylvia Steiger, GEnie THE.
STEIGERS, CI$ 71511,2253, Internet sylvia.
steiger@lunatic.
com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes  
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Combine cabbage and pineapple with juice, sugar replacement and salt.
Stir to dissvole sugar replacement.
Allow to rest at room temperaturem for 1 1/2 to 2 hours.
Drain thoroughly.
Fold topping into cabbage mixture.
Food Exchange per serving: 1/2 FRUIT EXCHANGE CAL: 28  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  
Cajun spices are made by Paul Prudhome or McCormick Shilling and are usually found in the spice section of your grocery store.
Per 1 cup Serving: 235calories 10.
1g protein 42.
2g carbohydrate 2.
7g fat 21.
0mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Mix the garlic, salt, spices, and thyme with the sugar in a small bowl.
Separate the meat and fat into 2 bowls, and rub each thoroughly with the spice mixture.
Cover and refrigerate overnight.
Grind the fat in a meat grinder fitted with a 1/4-inch plate.
Grind the lean meat using a 3/8-inch plate.
Mix the meat and fat together in a large bowl, stir the liquid smoke into the cold water and add to the meat.
Knead until the water is absorbed and the spices well blended.
Stuff the mixture into the hog casings.
Dry for 2 hours uncovered in the refrigerator.
Hot-smoke in a covered barbeque or smoker at about 250 degrees for 2 1/2 to 3 hours.
Don't let them shrivel.
Use immediately or freeze.
Makes about 5 pounds.
Adapted from "Hot Links and Country Flavors" by Bruce Aidells and Denis Kelly.
Carefully peel the garlic, leaving the cloves unbroken.
Place them in a small saucepan and cover with cold water.
Place the pot over high heat and bring to a boil.
Lower the heat and simmer the garlic for 10-15 minutes, until it is cooked through and soft but not mushy.
Drain.
Heat an 8-inch saut pan over high heat until very hot.
Add the butter and garlic and saut, tossing continually, for 10 seconds.
Add the sugar and continue tossing until the sugar has caramelized and the garlic is dark golden brown  be careful not to burn it.
Sprinkle with salt and immediately remove garlic from pan.
Serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 78-79  
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Combine rice, mandarin oranges, pineapple, red pepper, almonds, coconut, green onions, chutney and ginger in large skillet over medium-high heat.
Stir and cook until ingredients are blended and thoroughly heated.
Serve with grilled or broiled shrimp.
*To toast coconut, spread grated coconut on an ungreased baking sheet and toast at 300 degrees F.
for 1 minute.
Each serving provides: * 309 calories * 5.
protein * 12.
fat * 46.
carbohydrate * 2.
9 dietary fiber * 0 mg.
cholesterol * 29 mg.
sodium  Source: The Many Nationalities of Rice Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias  e3 X
Grind together the two meats and mix thoroughly.
Add the water.
Mix the spices thoroughly and mix well into meat mixture.
If sausage is to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling.
Tie the ends with string; put into a large kettle of cold water and bring to a boil.
Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes.
Drain and cool.
They can also be canned after boiling.
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If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
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Grind together the two meats and mix thoroughly.
Add the water.
Mix the spices thoroughly and mix well into meat mixture.
If sausage is to be smoked, omit the liquid smoke.
You may stuff sausage into casings, making 6-8" links and smoke them.
OR make into patties for freezing.
Or boil them: Using a sausage stuffer, fill casings about 3/4 full to allow for swelling.
Tie the ends with string; put into a large kettle of cold water and bring to a boil.
Cook for about 1 hour, being sure to prick each sausage with a fork after boiling 10 minutes.
Drain and cool.
They can also be canned after boiling.
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If sausage is to be frozen, do NOT use sage as it becomes poisonous when frozen! Substitute savory or thyme.
Combine all ingredients, mix thoroughly and stuff into hog casings.
Finish as per Caribou Sausage #1.
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Cut carrots and zucchini into 1/8" thick julienne strips.
Place a steamer basket over boiling water and cook carrots, covered, until crisp-tender 3 minutes.
Remove to a bowl and keep warm.
Steam zucchini, covered, until crisp-tender 1 minute and add carrots.
Heat butter, lemon juice, salt and pepper; stir into vegetables.
Sprinkle with poppy seeds and serve.
Food Exchange per serving:  1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CAL: 47; CHO: 3mg; CAR: 6g; PRO: 2g; SOD: 108mg; FAT: 3g;  Source: Lightly and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
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Mix bread crumbs and carrots then brown in 1 T of butter.
Stir 1/2 cup sour cream, egg yolks, sugar, 2 T butter, flour, & salt.
Combine with the egg whites which you just whipped and mix well.
Mix the carrot-bread crumb mixture and pour the mixture into a greased baking dish.
Cover and bake at 350 degrees F in pre-heated oven for 50 minutes.
Serve hot with dollops of the remaining sour cream.
ORIGIN: Lesya Voroshovskaya, Kiev-Ukraine, circa 1996  M3
In a large saucepan, bring 1" of water to a boil.
Place carrots in a vetgetable steamer over boiling water and cover tightly.
Steam 20 minutes and remove from heat.
Meanwhile, in a small bowl, mix together fructose, lime, or lemon juice, mustard and curry powder.
Heat walnut oil in a large skillet, then add carrots and raisins.
Toss 2 minutes.
Pour the sauce over the carrots and cook, stirring to blend, 2 minutes more.
Sprinkle with parsley.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FRUIT EXCHANGE + 1/2 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 13g; PRO: 1g; SOD: 68mg; FAT: 3g:  Source: Light & Easy Diebetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  A
Combine all ingredients, except lettuce, thoroughly.
Cover bowl.
Chill 2 hours or longer before serving.
Serve on crisp lettuce.
Food Exchange per serving: 2 VEGETABLE EXCHANGES; CAL: 47; CHO: 9g; PRO: 1g: SOD: 153mg; CHO: 10mg; Low-sodium diets: Omit salt and prepare the Low-Calorie Cooked Dressing without salt.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
, and Katharine Middleton.
Brought to you and yours via Nancy O'Brion and her Meal Master  
Grate the potatoes.
Rinse with cold water, drain well and pat dry.
Grate the carrots and zucchini and combine with the potatoes, Melt the butter in a large skillet on medium-high heat.
When sizzling, add the vegetables and saute for 2 minutes.
Add the basil, lower the heat to medium, cover and simmer for 7 to 10 minutes, or until the vegetables are tender.
Season with salt and pepper.
Source: Fast & Fresh by Lucy Waverman Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE(YEA! RIGHT! You know me by now, CUT BACK ON THE FAT.
) (right at this monent I think zuccini is a freeby.
I am very excited to try this one and SOON)  From the collection of Karen Deck Reposted 4 you and yours via Nancy O'brion and her Meal-Master  
Soak apricots in nectar overnight.
Put 1 jar carrots into a two quart casserole.
Top with half the apricots, half the apricot nectar, and 1/4 C brown sugar.
Dot with 2 T butter, repeat layers.
Sprinkle with almonds.
Bake, covered at 350 degrees for 30 minutes, or until bubbly.
Preheat oven to 350.
Boil carrots until soft enough to mash.
Drain and mash and sprinkle with lemon juice.
Cream to together margarine, Crisco, brown sugar and egg.
Add flour baking powder and baking soda.
Mix well.
Add mashed carrots, blending well.
Pour into slightly greased mold, souffle (2 qt) or 8 1/2" X 4 1/2" loaf pan.
Bake for 50-60 minutes.
Unmold and serve when warm.
Can be frozen and reheated in foil.
Serves 6.
Food Exchange per serving.
1 vegetable exchanges + 1 starch/bread exchange + 1 fat exchange? Vegetables Magic by Sheilah Kaufman Brought to you and yours via Nancy O'Brion and her Meal-Master  $
Second Prize 1992-1993 Martin A.
Wolf, CEC ACF Central Florida Chapter.
3 pounds navy or other white beans, dry 1/2 pound bacon, diced 1 1/2 pounds duck breast, cut in 3/4- ounce pieces, skin on 1 1/2 pounds lamb, cut in 3/4-ounce pieces 1 1/2 pounds garlic sausage, cut in 3/4-ounce pieces 1 1/2 pounds pork, cut in 3/4-ounce pieces 1 pound carrots, large dice 1 pound onions, large dice 6 cloves garlic, chopped 1 teaspoon fresh thyme leaf, chopped 1 quart tomatoes, chopped 1 quart white wine 2 cups Grey Poupon Dijon mustard  Method: Cook beans until half done; cool and reserve.
Render bacon in large braising pan; remove and reserve, leaving fat in pan.
Brown meat in smoking hot fat; remove and reserve with bacon.
In same pan, saute carrots, onion, garlic and thyme for 5 minutes.
Add tomatoes, wine, Dijon mustard and reserved meats.
Simmer 45 minutes.
Add beans, mix thoroughly, cover and place in 325' oven for 45 minutes.
Remove from oven and degrease before serving.
Wash cauliflower, and break into flowerets.
Cook, covered, in a small amount of boiling salted water about 10 minutes or until crisp-tender; drain.
Cook brussels sprouts and onions according to individual package directions.
Drain brussel sprouts.
Combine vegetables in a lightly greased 2-quart casserole, and set aside.
Melt margarine in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually stir in milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in salt, pepper, and Worcestershire sauce.
Add cheese, stirring until melted.
Spoon sauce over vegetables, and top with pimiento and breadcrumbs.
Bake at 375 degrees for 20 minutes or until bubbly.
SOURCE: Southern Living Magazine, sometime in 1980.
Typos by Nancy Coleman.
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Wash cauliflower, and remove green leaves.
Separate the cauliflower into flowerets, slicing the large ones into bite-size pieces.
Trim off large leaves of broccoli.
Remove tough ends of lower stalks, and wash broccoli thoroughly.
Cut into bite-size pieces.
Combine vegetables in a large bowl.
Combine remaining ingredients except bacon; add to vegetables, tossing gently.
Chill several hours or overnight.
Garnish with bacon.
SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.
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Combine celery, carrots, and apples.
Thoroughly blend remaining ingredients and fold into celery mixture.
If desired, fold in walnuts or sprinkle over top as a gamish.
Chill at least 30 minutes before serving in lettuce-lined bowl.
Delightly crunchy! Food Exchange per serving: 1 FAT EXCHANGE + 1/4 FRUIT EXCHANGE (IF YOU USED THE BIGGEST APPLE EVER).
I would cut this recipe down to make this be 1 fat exchange for me and use sugar substitute.
Could be used as a side dish for the vegetarian.
Source: Women's Circle for Cooks on the Go by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master  
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Cook potatoes in boiling water to cover; 15 minutes or until potatoes are tender; drain.
Combine potatoes and butter in a large mixing bowl; beat at medium speed with an electric mixter until smooth.
Cool.
Add yolks and next four ingredients to potatoes, stirring well.
Divide potato mixture into ten portions.
Wrap each portion around a cheese slice, shaping it into an oval.
Lightly dust each with flour; dip into beaten egg, and dredge in Italian-seasoned breadcrumbs.
Refrigerate 20 minutes.
Pour oil to a depth of 4 inches in a Dutch oven; heat to 340 degrees F.
Heat fritters, a few at a time, 8 minutes, turning once.
Serve immediately.
Yield: ten fritters.
Barbara Carson of Georgia, in October, 1996 "Southern Living".
Typos by Jeff Pruett.
VL4x4
1/2 lb (2 cups) Cheddar cheese, grated 1/2 c  Margarine (1 stick) 1/2 t  Salt 1 t  Paprika 1 c  Flour 6 oz Bottle stuffed green olives (small size = 8 oz = 63 olives!)  Preheat oven to 400 degrees  Shred cheese in work bowl of food processor, then place metal chopping blade in work bowl and add margarine.
Combine salt, paprika, and flour in separate bowl.
Turn on food processor, and slowly add flour mixture through the feed tube.
Stop processing as soon as ingredients are combined.
Measure approximately one teaspoon of this mixture and form an "eyeball" around an olive.
Turn the olive in the "eyeball" so that it is "staring" outward.
This recipe will yield about 24    "eyeballs".
Line up the eyeballs on an ungreased cookie sheet.
Bake in the oven for approximately 15 minutes.
If you want to make these ahead of time, freeze them UNBAKED on the cookie sheet and transfer to a plastic bag when frozen.
Then just thaw and bake when needed.
Cook lasagna noodles in boiling water until tender.
Drain and set aside.
Combine tomato sauce and chopped onions, peppers and mushrooms.
Mix in separate bowl cottage cheese, eggs and parmesan cheese.
Preheat oven to 350 degrees.
In a 8" x 8" casserole layer half the noodles, the cottage cheese mixture and grated mozzarella cheese.
Top with tomato sauce mix and the rest of the noodles.
Sprinkle with parmesan cheese.
Bake for 25 minutes.
Food Exchange per serving:  4 MEATS EXCHANGES + 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE; CAL: 500, PRO: 36gm; FAT: 10gm; CAR: 52gm;  Source: Vegetarian Cooking for Diabetics by Patricia Mozzer Brought to you and yours via Nancy O'Brion and her Meal-Master  #top3" ismap src="/images/main3.1.gif" alt="Yahoo!">



Princess Diana
1961-1997
options



Combine frozen potatoes, soup, milk,  and half the onion rings.
Pour into welI-greased  CROCK-POT.
Add  salt and pepper to taste.
Cover and cook on Low 7 to 9 hours.
(High: 3 hours).
Sprinkle remaining onion rings over top before serving.
NOTE: Recipe may be cut in half, if desired.
From Rival Crock-Pot cookbook, date unknown   href="/homea/?http://quote.yahoo.com">Stock Quotes -
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Combine first six ingredients in a large mixing bowl; spoon into a lightly greased 13" x 9" x 2" baking dish.
Sprinkle with breadcrumbs; dot with butter.
Bake, uncovered, at 350 degrees for 30 minutes.
Garnish with green chiles and pimiento strips.
From "Southern Living" in 1983 _Southern Living Annual Recipes_ Oxmoor House, 1984  ISBN 0-8487-0548-3  Typos by Jeff Pruett  ne,
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Per 1 cup Serving: 251calories 8.
6g protein 42.
8g carbohydrate 5.
g fat 1.
2 mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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In a medium saucepan combine half-and-half, chevre, and garlic.
Heat, stirring until mixture is creamy and smooth.
Bring to a boil.
Boil gently about 10 minutes to thicken sauce and reduce it to about 2-1/4 cups.
Stir occasionally at first, then frequentl Makes 2-1/4 cups  
Grind meat through the fine disk; mix with remaining ingredients and chill in refrigerator 30 minutes.
Run thru fine disk again.
Prepare casings and stuff.
Refrigerate up to two days or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
Prepare casings.
Mix the remaining ingredients together.
If you desire a sausage like texture, grind through the fine disk twice and stuff.
If you desire a texture more like commercial hot dogs, process a third at a time in a food processor until it has a thick puree like consistency.
The result is harder to stuff, but seems more like a "real" hot dog.
Tie off into 5" lengths.
Bring a large pot of water to a boil.
Add the links, without separating them, immediately reduce the heat and simmer very gently for 30 minutes.
Remove and place in ice water.
chill thoroughly.
Remove, pat dry, and refrigerate up to a week or freeze.
Source: Home Sausage Making by charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.
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Prepare the casings.
Mix the chicken with all remaining ingredients, grind through the coarse disk.
Chill for 30 minutes.
Run through the fine disk.
Chill another 30 minutes.
Run through the fine disk and stuff into casings.
Twist off into 5" lengths.
Smoke in a cool (80-90) smoke for 2 hours.
Steam or simmer the links 30 minutes or until they are cooked through.
Cook, pat dry, and refrigerate.
Allow to cure for three days before heating and eating.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Skin, split, and bone chicken, finely chop.
In skillet, stir-fry chicken and garlic in the 1 T hot cookin oil about 2 minutes.
Add vegetables; stir-fry 2-3 minutes more.
Flake crab, chicken-vegetable mixture, egg, soy sauce, sherry, salt and pepper.
Cool slightly.
:          Wrap wontons or egg rolls.
Fry, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until brown.
Using a slotted spoon or wire strainer, remove wontons or egg rolls.
Drain on paper toweling.
Makes 40 wontons or 6 egg rolls.
Cook macaroni using package directions; rinse and drain.
combine mayonnaise, onion, salt and pepper in bowl; mix well.
Add pasta, chicken and cucumber; mix gently.
Chill, covered, for 2 hours or longer.
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Soak mushrooms in warm water for 30 minutes; drain and chop, discarding stems.
Chop chicken for filling.
Stir-fry chicken and garlic quickly in 1 T hot oil about 2 minutes.
Add vegetables, stir-fry about 3 minutes more.
Blend soy sauce into cornstarch; stir in ginger root, sugar and salt.
Stir into chicken minture; cook and stir until thickened.
Cool.
Place egg roll skin with one point toward you.
Spoon 1/4 cup filling diagonally across and just below center of skin.
Fold bottom point of skin over filling; tuck point under filling.
Fold side corners over, forming an envelope shape.
Roll up.
:          Fry egg rolls, a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Drain on paper towels.
In a large, non-stick skillet, heat oil and cook onion until transluent.
Place vegetables in skillet and stir-fry skillet and stir-fry 2 minutes.
Stir in chile pepper and vinger, cooking just long enough to warm through.
Food Exchange per serving: 1 STRACH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE CAL: 96; CHO: 0mg; CAR: 21g; PRO: 3g; SOD: 6mg; FAT: 2g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  d
Preheat a wok and swirl the vegetable oil around inside.
Rub bottom and sides with the gingeroot and garlic and discard.
Place cabbage in wok and stir.
Add salt, sugar, monosoium glutamate, and chicken broth.
Stir and cover; cook for 3 munites.
Add the peas pods, bamboo shoots and mushrooms.
Stir about 30 second and serve.
Temperature(s): HOT Effort: EASY Time: 00:15 Source: MADAME WU'S GARDEN Comments: WILSHIRE BLVD, LOS ANGELES Comments:  WINE: DRY WHITE  d
Remove the ends and strings from the peas, leaving the edible pod.
Cook them in boiling water for five minutes.
Drain the water chestnuts and slice them thinly.
Saute the mushrooms in two tablespoons of butter for three minutes.
Add the water chestnuts and the mushrooms to the peas, simmer together one minute more and serve immediately.
Taken from back of a 1974 calendar, from a local Hawaiian newspaper  
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If you prefer a milder sauce, use only one chipotle chili in this recipe; if you like your food super spicy, use two.
Makes about 1-1/3 cups  Remove stems and seeds from ancho chilies.
Place chilies in large bowl.
Cover with boiling water.
Let stand until soft, about 30 minutes.
Drain, reserving 1 tablespoon soaking liquid.
Roast bell pepper over gas flame or in broiler until blackened on all sides.
Seal in paper bag and let stand 15 minutes.
Peel, stem and seed pepper.
In processor, blend ancho chilies, 1 tablespoon soaking liquid, bell pepper, chipotles, pine nuts, fresh lemon juice and garlic until almost smooth.
With machine running, gradually add 1/4 cup olive oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season with salt.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
)  Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias  M
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Spread almonds on a pastry sheet and place in a 160 F.
oven for about 2 hours.
They must dry out and become crisp, but they should not be toasted.
Combine the butter, sugar, corn syrup, cream of tartar and salt in a heavy 2-quart or even larger saucepan.
Bring to a boil.
Cover the pan for 3 or 4 minutes to allow the steam to dissolve the sugar crystals on the side of the pan.
Keep wiping the sides of the pan with a brush that has been dipped in boiling water to remove the sugar crystals or, better still, use a brush that has been dipped in melted butter.
Boil, stirring gently, until toffee registers 300 F.
on a candy thermometer.
(If at any time the toffee seems to be darkening too fast, place it over a flame tamer to prevent it from burning.
)  Remove the toffee from the heat.
Allow the boiling to subside a second or two, then stir in the vanilla or brandy.
Pour toffee over the almonds, stirring them about to cover them thoroughly with the syrup; spread it out over the pastry sheet.
Allow toffee to cool.
When the toffee has set, brush it with melted chocolate.
Cool and break into jagged pieces.
Store in a tin.
Yield: About 1 1/2 lbs.
To the wise: If the oven temperature is higher than 160 F.
, the almonds will toast and brown, and this changes the flavor.
Glenn writes: "This toffee is delicious on its own, but with a coat of chocolate it is marvelous.
"  From Camille Glenn's 12/01/93 "Flavor to Taste" column called "Visions of Sugarplums: These Truffles and Candies Just Shout 'Merry Christmas'" in "The (Louisville, KY) Courier-Journal.
"  Pg.
Typed for you by Cathy Harned.
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Preheat oven to 350
In large bowl, stir together flour and sugar.
Cut in the margarine until mixture resembles coarse crumbs.
Add egg; mix well.
Stir in 1 1/2 cups chocolate chips and the cup of nuts.
Reserve 1 1/2 cups crumb mixture.
Press remaining crumb mixture onto the bottom of a 13x9-inch greased baking pan.
Bake 10 minutes.
Pour the Eagle Brand condensed milk evenly over crust; top with 1 1/2 cups toffee bits.
Sprinkle reserved crumb mixture and remaining chips over the top.
Bake for 25 to 30 minutes or until golden brown.
Sprinkle with remaining toffee bits.
Cool completely.
Cut into bars.
Makes about 36 bars.
Nutritional Information: per bar:  243 calories, 12g fat, 96mg sodiium, 11mg cholesterol, 46%  of calories from fat.
First Place Winner, Chocolate Chip From the Dallas Morning News Holiday Cookie Contest Baked by: VaRue Coley, Pittsburg, Texas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Preparation : Soften oleo to room temperature.
Cream together oleo and cream cheese.
Add confectioners' sugar and any additional flavorings.
Shape into eggs.
Place on cookie sheet lined with waxed paper.
Chill in refrigerator at least 2 hours or overnight.
Coat with chocolate.
Melt together in top of double boiler.
Dip eggs into chocolate mixture to coat.
Yield: approximately 2 dozen small eggs.
Posted by:  David Demarco (AKTJ53A) -  ]q55
Spray bottom of a jellyroll pan with cooking spray.
Sprinkle pecan pieces evenly over the pan.
In a heavy-bottomed pot over medium heat, begin melting butter.
Once a film of butter coats the bottom of the pan, add brown sugar.
Stir constantly, allowing the mixture to boil.
When mixture pulls away from sides of the pan, insert candy thermometer and continue stirring.
When mixture thickens and approaches hard ball stage (about 260
F), stir more quickly and vigorously.
As soon as it hits hard crack stage (about 300
F) remove from heat.
Continue stirring and add vanilla.
Stir quickly and thoroughly to incorporate vanilla.
While mixture is still very hot, quickly pour over pecans in prepared pan.
Tilt pan to spread mixture if it is not evenly distributed.
Quickly unwrap Hershey bars and place on top of hot toffee.
Let chocolate bars sit for 5 minutes.
When soft enough to spread, use a knife to spread chocolate evenly over top.
Before chocolate cools, sprinkle evenly with optional ground pecans.
Let toffee sit overnight at room temperature.
Cut into squares or break into irregular pieces.
Makes about 3 dozen (2-inch) pieces of toffee.
Nutritional Information: per piece: 244 calories, 18g fat, 116mg sodium, 30mg cholesterol, 66% of calories from fat.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  HK7
8*(8/
 	0	@	
First make the stew.
Melt the butter in a large saucepan.
Add the onions and fry for 5 minutes, then add the carrots, squash and spices.
Cook for a further 10 minutes, with a lid on, stirring from time to time until all are buttery and spicy.
Add the water or stock and simmer for 10-15 minutes, or until the vegetables are just becoming tender.
Add the courgettes and broad beans, and cook for a further 5 minutes or so.
Season with salt, lemon juice, and a little sugar if necessary.
(This is best made in advance and reheated, as the flavours improve -- it is particularly good after freezing.
)  Now make the grain.
This is an unusual way to cook couscous, but I find it gives the best results.
Put the couscous into a baking tin and add 1 pint of water; immediately drain this off and return the couscous to the tin.
Leave it for 20 minutes, separating the grains with your fingers after 10 minutes, or more times if you're passing.
Put the couscous into a sieve or steamer lined with a blue J-cloth.
Set over a pan of simmering water (it doesn't have to be the stew) for 20 minutes.
Tip the couscous back into the baking tin and pour over 5 fl oz cold water with the salt dissolved in it.
Sift the grains with your fingers and leave for 15 minutes, then put back into the lined steamer and heat as above for a further 20 minutes.
Sift with your fingers into a serving bowl and stir in the butter.
Set aside while you put together the extras.
To assemble and serve, take a ladleful of liquid from the stew and add it to the harissa to make a thick paste.
Put this into a small bowl.
Drain the chick peas.
In a small pan, heat the oil and add the cumin seeds, stirring for a moment or two, then add the chick peas and stir until heated through.
Put into a second small bowl.
Cover the raising with boiling water, leave for 10 minutes or longer to plump, then drain and put into a third small bowl.
Put the pine nuts into a fourth bowl -- they can be lightly toasted if you like.
Finally, put the yogurt into a fifth bowl and dust the top with some paprika.
To serve, ladle the stew over the couscous and garnish with chopped fresh coriander.
Rose Elliot's, "Vegetarian Christmas"  Posted by Karen Mintzias  q+
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In a mxing bowl, beat cream cheese and dressing mix until smooth.
Add red pepper, celery, onions, and olives; mix well.
Spread about 3/4 cup of each tortilla.
Roll up tightly; wrap in plastic wrap.
Refrigerate for at least 2 hours.
Slice into 1/2 inch pieces.
  
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Preheat oven to 400B0F.
Grease large cookie sheet.
In cup with fork, mix cinnamon with 1 tbs of sugar; set aside.
In medium bowl, mix flour, baking powder, salt, and 1/4 c sugar.
With pastry blender, cut in butter until mixture resembles coarse  crumbs.
Stir in dried cranberries, sour cream, orange juice, and  orange peel just until ingredients are blended.
Turn dough onto lightly floured surface; with floured rolling pin, lightly roll dough to 1/2B2 thickness.
Cut out scones with 3B2 star shape cookie cutter.
With pancake turner, place scones 2B2 apart on cookie sheet.
Press trimmings together; roll and cut as above.
Sprinkle scones with cinnamon mixture.
Bake scones 10-12 minutes until golden.
Serve scones warm.
From: Ebburtis@ix.
Netcom.
Com          Date: 01 Dec 96 Eat-L List (Recipes And Food Folklore) 
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Separate colors of the hard candy.
Put each color of candy in a freezer bag and crush with a wooden mallet.
In a mixing bowl, cream together butter and sugar.
Beat in eggs and vanilla.
In another bowl sift together flour and baking powder.
Gradually stir flour mixture into wet ingredients until dough is very stiff.
Wrap in plastic wrap and chill about 3 hours or overnight.
Preheat the oven to 375
Roll out dough to 1/8-inch thickness on a lightly floured surface.
Additional flour can be added if necessary.
Cut out cookies using a large Christmas cookie cutter.
Transfer cookies to a foil-lined baking sheet.
Using a small Christmas cookie cutter of the same shape as the large one, cut out and remove dough from center of each cookie.
Other shapes can be used to cut out center to make different designs; i.
small circles and stars can be cut out to mimic ornaments on a large cookie tree.
Fill cut-out sections with crushed candy.
If using cookies as hanging ornaments, make holes at the top for string.
Bake for 7 to 9 minutes or until cookies are lightly browned and the candy is melted.
Slide the foil off the baking sheets.
When cool, carefully loosen the cookies from the foil.
If desired, decorate further with frosting and candies.
Makes about 2 1/2 dozen cookies.
**  Dallas Morning News  --  Neighborhood Shopper  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Pour milk into a saucepan.
Heat to scalding.
Turn off heat; stir in 1/2 cup of the granulated sugar and the salt.
Let mixture cool to lukewarm.
In a large bowl, dissolve yeast in the 1/2 cup warm water; let mixture rest for 5 minutes.
Pour lukewarm milk mixture into yeast solution.
Stir in 1 cup of the flour.
Beat dough with electric mixer or egg beater until smooth.
Cover bowl with cloth towel; let dough rise in a warm place 1 hour and 30 minutes or until double in bulk.
Punch down dough in bowl; fold in citron, cherries, almonds, lemon rind and raisins.
Add eggs, 3/4 cup (1 1/2 sticks) of the softened butter and the nutmeg.
Stir in 3 more cups flour; mix dough until smooth.
Turn dough out onto a lightly floured surface.
Knead, working in enough of remaining flour to make dough smooth and elastic.
Divide dough into halves; roll each portion into an oval, about 1/2" thick.
In a small saucepan, melt remaining butter; brush it over ovals.
In a small bowl, combine cinnamon with remaining 2 Tbsp granulated sugar; sprinkle mixture over ovals.
Fold ovals in half, lengthwise.
Place them on buttered baking sheet.
Twist ends of each oval toward each other to form a crescent.
Loosely cover ovals with wax paper and a cloth towel.
Let Stollen rise in a warm place about 1 hour or until double in bulk.
Preheat oven to 350 degrees.
Bake Stollen 45 minutes or until golden.
In a small bowl, combine confectioners' sugar with enough of the hot water to make a thick icing.
Dribble icing over hot Stollen; let Stollen cool before slicing.
Makes 1 Stollen.
Combine milk,  1 cup melted butter, and 1/2 cup water in a small saucepan; place over low heat just until lukewarm.
Combine flour, 1/4 cup sugar, salt, and yeast in a large mixing bowl; stir in warm milk mixture and eggs, mixing well.
Add lemon and orange rind, raisins, fruit, and nuts; mix well.
Cover dough, and refrigerate overnight.
Place chilled dough on a floured surface; roll itno an 18x12" rectangel; spread with 3 tablespoons soft butter.
Combine 1/2 cup sugar and cinnamon; sprinkle over butter.
Beginning with long edge, roll up dough jellyroll fashion, pinching edges to seal; if ends are smaller than remainider of roll, trim off about 1 inch.
Place roll on a large greased cookie sheet, and shape into a ring (it should resemble a large doughnut).
Brush ends of roll with water, and pinch together to seal.
Using kitchen shears, make cuts in dough every inch around ring, cutting 2/3 of the way through roll at each cut.
Gently turn each piece of dough on its side, slightly overlapping the previous piece.
Let rise in a warm place, uncovered, 1 hour.
Bake at 350 degrees for 25 to 30 minutes or until golden brown.
Combine powdered sugar, 2 tablespoons water, and vanilla; drizzle over hot ring.
Decorate with candied cherry halves.
SOURCE: Southern Living Magazine, December 1976.
Typos by Nancy Coleman.
From: Nancy Coleman  $
Combine 1 cup of the flour, the sugar, yeast, salt, cinnamon, cardamom, and nutmeg in a mixing bowl.
Place the milk, butter, and water in a saucepan and heat over low heat until warm (120-130 degrees) stirring until the butter melts.
Gradually add the warm milk mixture to the flour.
Beat until smooth, about 2 minutes.
Add the eggs, and 1 cup flour and beat 2 minutes longer.
Add the candied fruit, raisins, and walnuts.
Stir in as much of the remaining flour as possible.
Place dough on a lightly floured surface and knead in remaining flour.
Knead for 10 minutes, until dough is smooth and elastic.
Place dough in greased bowl, cover, and let rise about 1 1/2 hours or until double in bulk.
Punch dough down and divide in half.
Knead each piece for 1-2 minutes.
Cover and let rest 10 minutes.
Roll each out to an 11 x 7-inch oval.
Fold over in half.
Place on greased cookie sheets, cover, and let rise about 45 minutes.
Bake in a preheated 375 oven 25-30 minutes.
From: Dan Klepach Date: 12 Dec 95  
Soften active dry yeast in warm water.
Scald milk; add butter, sugar, salt and lemon rind; cool.
Stir in two cups flour; eggs and yeast mixture; beat well.
Add additional flour to make a stiff dough.
Knead on floured canvas.
Place in greased bowl; cover let rise until doubled.
Divide into four equal pieces.
For One Tree  Roll one piece of the dough into a 5 x 13 inch rectangle; brush with one fourth of the softened butter.
Mix the cinnamon and sugar together.
Sprinkle the dough with 1/3 of the sugar/cinnamon mixture.
Start at wide edge; roll as for jelly roll; pinch edge to seal.
Cut into 17 slices.
Arrange slices, cut side down, lengthwise on greased cookie sheet to form a tree:  Start with one slice at the top; just below this, place two slices overlapping slightly; then a row of three slices; four slices and finally five slices, use the two end slices for the trunk.
Repeat for making the other three trees.
Cover; let rise until doubled.
Bake in preheated 350 degree oven about 20 minutes.
Cool, frost and decorate as desired.
Wisconsin ELectric Co 1950  == Courtesy of Dale & Gail Shipp, Columbia Md.
Combine gelatin and cold water in a saucepan.
Slowly heat over kiw heat, stirring constantly until gelatin is clear and liquid.
Add chicken broth, salt, dill weed, and sugar; mix well.
Chill until it is of the consistency of unbeaten egg whites.
Fold in remaining ingredients except lettuce; mix carefully.
Turn into one 3-cup mold or six 1/2-cup molds.
Cover lightly with clear plastic wrap.
Chill until set unmold on crisp lettuce.
Food Exchanges per serving: 1/2 SKIM MILK EXCHANGE; CAL: 44; CHO: 6g; PRO: 4g; FAT: 0g; SOD: 246; Omit salt.
Substitute low-sodium chicken broth.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours Nancy O'Brion and her Meal Master.
Preheat oven to 400F.
Do not peel the onions.
Rub the outer skins well with the olive oil.
Set them in an oiled baking pan, sprinkle with salt & pepper & bake for about 1 hour until soft & golden.
Serve warm or at room temperature.
Use either as a side dish or as part of an antipasto.
Or toss with fresh herbs such as oregano & serve as part of a salad.
Carol Field, "Italy in Small Bites"  
In a 4 quart saucepan, bring water and salt to boil.
Slowly pour cornmeal into boiling water, stirring constantly to keep mixture smooth Reduce heat and simmer,  stirring frequently, for 30 minutes or more or until polenta is thick enough to support a sp Serve at once with gravy, butter, cheese or tomato sauce.
Or cool and slice to fry or broil.
Makes 6 servings  Per serving: Calories 125 Fat 1g No cholesterol Sodium 711mg Percent calories from fat 4%  Knigh-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers  i
I made this one, it was a great success!  Yummy!!  :       Line an 8" square baking pan with aluminum foil that extends over the sides, then butter the foil with 1 tb of the butter.
Set a side.
:       In a 3-qt heavy bottomed suacepan, over medium heat, cook the cream, hal-n-half, sugar, salt and the remeaining 8 tb of butter unitl the sugar is dissolved and the butter is melted (about 5 minutes), stirring constantly with a long handled spoon.
Bring the mixture to a boil, then brush down the sides of the pan with a pastry brush dipped in warm water, to preven the sugar from chystallinzing.
Place a sugar therometer in the pan and cook the mixture without stirring until it registers 238 degrees on a candy thermometer (about 12    minutes).
:       Remove the pan from the heat, remove the thermometer form the pan, and place the thermometer in warm water.
Stir in the vanilla extract.
Sprinkle a marble board or the back of a baking sheet with cold water, and immediately pour the hot mixture onto the marble.
Do not scrape out the bottom of the pan.
Let the mixtrue cool ont he marble until it registers 110 on the thermometer (about 5 minutes, or 15 if using a baking sheet) :       Transfer the fudge into a bowl and beat by hand or with a mixer until it starts to thicken and loses it's shine, (about 10 minutes).
Mix in the coconut and vanilla.
Turn the fudge into the prepared pa.
Use your fingers to even out the top and press into corners fo the pan.
Place the pan on a cooling rack and let it set completely at room temperature (1 or 2 hours).
:       Remove the fudge from the pan by lifting out the almuminum foil.
Invert the fuge onto a cutting board and peel off the foil.
Cut into 1" squares with a large  chef's knife.
Between layers of fudge place waxed paper and store in a tightly covered container.
It will keep for 1 month in the fridge or 10 days at room temperature.
Source: Truffles, Candies and Confections   by Carole Bloom Found for you by Fran McGee  -
Bring a large saucepan of water to a boil.
Wash kale well and trim off tough stems.
Drop Kale into boiling water and cook, uncovered about 8 minutes.
Drain and squeeze out excess water.
Chop fine and set aside.
In the same saucepan, cook potatoes in boiling water, covered, 15 minutes.
Drain.
Place potatoes in a food mill, a blender or a food processor fitted with metal blade and process to a puree.
Combine potatoes with kale and season with salt and pepper.
In a small non-stick, heat oil and saute onion until softened.
Add milk to warm.
Combine with potatoes and place in an ovenproof serving dish and warm in oven, if necessary.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE; CAL: 125; 1mg; CAR: 20g; PRO: 5g; SOD: 108mg; FAT: 4g;  Source: Light & Easy Diabetes Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and Her Meal-Master.
Recipe by: The New Pasta Cookbook Cook conchiglie in boiling salted water until al dente.
Place all ingredients in a blender or food processor and blend to a smooth paste.
Take 1/4 cup of the pasta cooking water and blend into the sauce.
Drain the cooked pasta and stir sauce through it.
Serve with extra grated Pecorino, or grated Pepato for added oomph.
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Drain beans, saving liquid.
Combine this liquid with vinegar in a saucepan.
Add mixed pickling qpice, either loose or in a small cheesecloth bag.
Bring to a boil, cover, reduce heat to low, and simmer gently for 10 minutes.
Meanwhile, mix all the vegetables in a bowl.
Remove liquid from heat; add sweetener and stir until dissolved.
Pour over vegetables and remove spice bag or loose spices.
Chill several hours, stirring occasionaly.
Drain before serving on crisp lettuce.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CHO: 7g; PRO: 1g; FAT: 0; CAL: 28  SOURCE: The Art of Cooking For the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master  
Combine okra, water and salt in heavy 2-quart pan.
Bring to boil.
Reduce heat, pour cornmeal in slow stream into okra and water stirring constantly.
Continue cooking.
Stirring constantly, for 5 minutes or until mixture is thick enough to leave pan sides and bottom in a solid mass.
Spoon onto serving plate and shape into cake about 1 inch thick.
Spread top with softened butter.
Ser ve at once.
Makes 6 servings.
Note: This dish from Barbados is usually served with meat dishes such as roast pork or chicken  Per serving: Calories 133 Fat 4g Cholesterol 11mg Sodium 398mg Percent calories from fat 29%  Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers  u
Mix 2 cups of the cookie crumbs, 1/4 cup of the sugar, and the margarine in 13 x 9 pan.
Press firmly onto bottom of pan.
Refrigerate.
Beat cream cheese and remaining 1/4 cup sugar in bowl until smooth.
Stir in 1/2 of the cool whip.
Spread over crust.
Stir boiling water into gelatin in bowl 2 minutes or until dissolved.
Mix cold water and ice to make 1 1/2 cups.
Stir into gelatin until slightly thickened.
Remove any remaining ice.
Spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Spread remaining cool whip over gelatin.
Sprinkle with remaining cookie crumbs.
Decorate as a graveyard.
Recipe By     : Cool Whip ad  From: Meg Antczak                     Date: 09-10-95 Cooking  ubt, let them eat cake. 
    
    
    • 
       
Melt the butter in a large skillet; saute' the onions, leek using 3 inchs of the tops also, and the celery over medium heat until softened, about 10 minutes.
Add the ham,sage , thyme and pepper, cook stirring, for 1 minute more.
Gradually stir in the corn bread stuffing; add the parsley and cook over medium heat until the corn bread is coated with stock, or enough to moisten the stuffing withour makine it wet.
Toss well, then spoon into a 9 x 13-inch lasagna pan or two small carrelore dishes.
Stuffing may be prepared to this point and refrigerated overnight.
Baking instructions: Cover with foil and bake in a 375^degree oven for 30 to 40 minutes.
Microwave Instructions:Spoon into 2 microwavable 2-quart dishes.
Cover with casserole lids, Microwavable cling wrap or wax paper.
Micro on HIGH (100% power) for 4 minutes.
Give casserole one quarter turn and micro on Medium (50 % power) for another 3 to 4 minutes.
Nutritional information per serving: Calories, 267; fat, 11 g; cholesterol,31 mg; sodium, 910mg; percent calories from fat 38 %.
Source: Florida Today      all Chocolate Lovers!
    
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        Love Chocolate Cookbook for
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Combine 1/2 cup milk and grits.
Heat remaining 1-1/2 cups milk in a medium saucepan over medium-high heat until boiling.
Add grits mixture, stirring constantly with a whisk.
Cook 2 minutes or until mixture has thickened.
Remove from heat, and pour into a large bowl; cool slightly.
Add butter and next 9 ingredients, stirring well.
Heat 1 tablespoon olive oil in large nonstick skillet or griddle over medium heat until hot.
Pour one tablespoon batter for each fritter into hot skillet, and cook fritters until tops are covered with bubbles and edges look cooked; turn and cook other side.
Repeat process with remaining olive oil and batter.
Garnish, if desired.
Yield: two dozen.
Helen H.
Maurer of Florida, in October, 1996 "Southern Living".
Typos by Jeff Pruett.
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Preheat oven to 350
Combine first 5 ingredients, mixing well.
Stir in corn muffin mix.
Pour into a greased 12- x 8- x 2-inch baking dish and baked for 45 mins.
YIELD: 9 to 12 servings  NOTES : This casserole taste like sweet creamed cornmeal mush.
It's good, good, good!!!!  Recipe By     : Fannie Flagg's Original Whistle Stop Cafe Cookbook  
    
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Per 1 cup Serving: 276calories 8.
4g protein 44.
1g carbohydrate 7.
4g fat 54.
9mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
This recipe is suitable for a gluten-free diet.
Heat oil over medium heat in a small nonstick skillet.
Cook onion, stirring occasionally about 4 minutes or until translucent.
In 6 cup casserole sprayed with nonstick coating, beat eggs, milk, salt and hot pepper sauce until smooth.
Stir in beans, corn and cooked onion.
Mix well.
Place casserole in larger pan.
Pour enough hot water into larger pan to come 2 inches up sides.
Bake at 350 F for 20 minutes.
Stir mixture and bake 20 minutes longer or until tester inserted near centre comes out clean.
1/6 recipe - 181 calories, 1 1/2 starch, 1 protein choice 3 grams total fat, 1 gram saturated fat, 74 mg cholesterol, 9 grams protein, 29 grams carbohydrate, 376 mg sodium, 389 mg potassium.
Very high fibre.
Tex-Mex variation:  Add 1/3 cup chopped papper or 2 tsp chopped pickled jalapeno pepper.
Adapted from Full of Beans by V.
Currie & Kay Spicer 1993 ISBN 0-9695688-1-9 Mighton House, Box 399, Campbellville, Ont.
L0P 1B0 Shared but not tested by Elizabeth Rodier Feb 94.
Place the corn in a blender or food processor and puree.
Transfer the corn into a HEAVY bottomed pot and add the rest of the ingredients except for the ground nuts.
Bring to a boil and then simmer for 25 minutes OR until the pumpkin is tender.
Add more water ONLY if necessary.
Add the pine nuts and stir.
Bring back to a boil.
The mixture should be very thick.
Taste and adjust the seasonings.
Per Serv:  135 cal; 6 gm protein; 11 gm carbo; 9 gm fat; 0 mg chol; 1 gm sat fat; 404 mg sodium.
Washington Post Oct 30 1996  == Courtesy of Dale & Gail Shipp, Columbia Md.
==  n89E
In a large saucepan or wok, melt 3 tablespoons of the butter over medium-high heat.
Add the olive oil and the onion and cook for 3 to 4 minutes, until onion begins to soften.
Turn heat to high and add the mushrooms.
Cook, stirring, for 3 to 4 minutes, until mushrooms begin to brown.
Add the remaining tablespoon of butter and the zucchini and cook, tossing the vegetables every minute or so until the zucchini is cooked through, about 6 minutes.
Add the corn and toss until the corn is heated throug h.
Remove from the heat, add the dill and salt and pepper to taste, and toss.
Serve immediately.
Per serving: 118 calories, 3 gm protein, 12 gm carbohydrates, 8 gm fat, 16 mg cholesterol, 4 gm saturated fat, 140 mg sodium  The Washington Post  D$D
Per 1 cup serving: 322 calories 13.
9g protein 47.
2g carbohydrate 8.
6g fat 34.
7mg sodium  This is based on a formula devised by faculty at Cornell University for superior nutrition.
The soy flour may be found in health food stores.
It has a great nutty taste with a slightly brown color.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
Mix cornmeal and salt.
Stir in egg.
Pour enough water over mixture to make a thick paste.
Stir thoroughly and form into little balls.
Roll in rice flour.
Drop dumplings into simmering soup or stew.
Cover and continue to cook for 10-15 minutes.
Source: "THE NATURAL FARMS COOKBOOK"  
Per 1 cup Serving: 290calories 10.
1g protein 45.
7g carbohydrate 7.
5g fat 52.
9mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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Grind the meat and skin coarsley.
Mix with remaining ingredients and run through the fine disk.
Prepare casings, stuff and twist off into 6-8" links.
Separate links, and allow to dry, uncovered, in the refrigerator for two days, turnig so they dry evenly.
Boil for 45 minutes to eat immediately or boil cool and pack in canning jars with hot melted fat pured over them and store in fridge up to a month.
To use, scoop the sausages out of the jar and reheat them.
If they are drained well after reheating, they are not nearly as high in fat as you think.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  t
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Assemble food grinder with desired grinding disc.
Grind pork.
Combine pork and seasonings.
Shape into patties or stuff in link sausage, using the sausage making accessory.
From: Rich Harper  |$
In medium saucepan, combine broth and orange, lemon and lime peels.
Bring to a boil.
Stir in the couscous and apricots.
Cover and remove from the heat.
Let stand for 5 to 8 minutes or until the liquid is absorbed.
Add basil and toss with a fork.
Healthy Hometown Favorites.
== Courtesy of Dale & Gail Shipp, Columbia Md.
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*Couscous is available in large supermarkets or specialty stores  Place the couscous in a large bowl; stir in the boiling water.
Cover and let sit for 10 to 15 minutes, stirring once or twice with a fork to fluff.
Steam the carrots, pepper, and green beans until just tender.
The time varies with the vegetable.
Pepper takes about 1 to 2 minutes; green beans take about 2 minutes; carrots take about 4 minuutes.
Add to the couscous.
Gently stir in the red onion, currants, and almonds.
Whisk all the ingredients for the marinade together.
Add to the coucous mixture and allow this final mixture to chill for 2 hours to in a covered bowl in the refrigerator, or until cool throughtout.
Don't allow the couscous to sit any longer than this or it will become mushy.
One serving(1/12 mixture, about 1/2 cup) (1/2 cup does this mean that we must have 10 other people over for lunch, you all come!)  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE (THERE IS VEGETABLES LISTED IN THE ABOVE INGREDIENTS, YET THERE IN NOT VEGETABLE EXCHANGE THAT IS LISTED) CAL: 155; CAR: 23gm; PRO: 4g; FAT: 5g; CHO: 0mg; SOD: 8mg;  Source: Diabetes Forecast; February 1994  Brought to you and yours via Nancy O'Brion and her Meal-Master  
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Sift together flour, baking powder, salt and baking soda.
"MIX" in blender egg, shortening, orange juice, orange rind and sugar.
Add cranberries & nuts, for 2 cycles at "CHOP.
"  Empty into flour mixture.
Mix by hand until moistened.
Bake in a greased 9x5 pan at 350F for 50 to 60 minutes.
Source: Irene Rodriguez, Entered in Meal Master format by Lisa Clarke for Christmas Eve 1995  [
Combine first 5 ingredients; stir well.
Trim excess fat from ham slice.
Place ham in a lightly greased 13" x 9" x 2" pan; broil 5 to 6 inches from heat 15 minutes.
Turn ham, and spoon cranberry sauce mixture on top.
Broil 15 more minutes.
Yield: 6 to 8 servings.
Velma P.
Kestner of West Virginia, in December, 1988 "Southern Living".
Typos by Jeff Pruett.
Recipe by: Jane Brody's Good Food Gourmet 1.
Cut pears and orages into 1/2 inch pieces.
Cut each apricot into 6 pieces.
In a large saucepan, bring the water and sugar to a boil, stirring the mixture occasionally.
Stir in pears and apricots, reduce the heat, and simmer the fruit in the uncovered pan for 5 minutes.
Stir in the oranges, and continue simmering the fruit in the uncovered pan for 2 minutes.
Stir in the cranberries, and cook them over medium heat in the uncovered pan for 5 minutes, stirring the compote occasionally.
: Jane says: "This is a versatile dish, delicious warm, cold or at room temperature; with meat, poultry, pancakes, cottage cheese, or yogurt; as an appetizer, condiment, dessert or between-meal snack" :  D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith.
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Look over cranberries and discard any that are white or withered.
Place remaining cranberries in a heavy-bottomed, nonreactive 2-quart saucepan.
Add the sugar, red wine, cloves, ginger, nutmeg, black pepper, cinnamon stick, and lemon zest.
Stir to combine and place the pot over medium heat.
Bring to a boil, stirring often, then lower the heat to keep them at a simmer.
Continue cooking, stirring often and mashing a bit, until the berries have broken out of their skins and the mixture has become a thick chunky sauce, about 45 minutes.
Discard the cinnamon stick.
Taste the sauce, add more sugar if desired.
Serve immediately or let cool and serve at room temperature.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 103  
In a medium saucepan, mix all ingredients.
Whisk mixture over medium heat until well-blended and hot.
Pour into small serving bowl.
Serve warm as a dip for chicken skewers.
**  Dallas Morning News  --  Neighborhood Shopper  --  25 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Position knife blade in food processor bow; add orange.
Cover with top; process 3 minutes or until orange peel is finely chopped.
Add remaining ingredients, and pulse 4 times, scraping sides of bowl between each pulse.
Cover and chill.
Yield: about 2-1/2 cups (about 14    calories per 2 tablespoons).
Joanne Nanney of North Carolina, in November, 1986 "Southern Living".
Typos by Jeff Pruett.
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In medium saucepan over medium low heat, melt butter.
Add cream; cover and simmer 2 minutes.
Stir in cheese, pepper and nutmeg.
Serve over hot cooked pasta.
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Preheat oven to 400.
Grease a 1 qt casserole dish.
In saucepan, over medium heat, cook onion in 1 T margarine until tender.
Stir in soup and cream cheese cubes; cook, stirring constantly, until smooth and hot.
In casserole, alternatively layer frozen potatoes and hot cream sauce ending with a sauce layer.
Cover and bake 45 minutes or until sauce in bubbly and potatoes are tender.
Remove from oven and sprinkle with cheese.
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In processor, blend first 5 ingredients until almost smooth.
With machine running, gradually add 1/4 cup oil; process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Transfer to bowl.
Add cream.
Season with salt and pepper.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
)  Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias  
Stir the eggless mayonnaise and lemon juice into the noodles.
Add the green onions, artichoke hearts, basil, and salt and mix well.
If the salad is too dry, add more mayonnaise and/or lemon juice.
Ingrid Newkirk & PETA, "The Compassionate Cook" Posted by Karen Mintzias  
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Mix milk, flour, margarine, onion, bell pepper, 1/4 tsp salt, pepper and garlic in 1 quart saucepan.
Heat to boiling over medium heat, stirring constantly.
Boil and stir 1 minute; remove from heat.
Stir in cheese.
Keep warm over low heat.
Heat water and 1 tsp salt to boiling in 3 quart saucepan.
Cook fettuccine as directed on package.
Add broccoli and cauliflower during last 2 minutes of cooking; drain.
Place fettuccine and vegetables on platter; top with cheese sauce.
Sprinkle with additional grated cheese and pepper if desired.
Source: Wondra label  
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Sort and wash beans.
Cover with water, and bring to a boil; cover and cook 2 minutes.
Remove from heat, and let stand 1 hour.
Bring to a boil; reduce heat, and simmer until beans are almost tender (1-1/2 to 2 hours).
Add remaining ingredients except rice to beans; continue cooking, stirring occasionally, until beans are tender and a thick gravy is formed.
If necessary, add more water to keep beans from sticking.
Serve over rice.
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
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New Orleans' most popular sausage, a type of country sausage made with pork, or pork and beef.
It's not really smoked, but has a fine smokey flavor that makes it an ideal seasoning meat for our favorite bean dishes, gumbos, and jambalayas.
We also like it pan grilled as a breakfast or dinner sausage.
[Also makes great po-boys--ECT] Allow about 20 to 25 minutes for grilling.
When used as a seasoning meat in other dishes, it requires no precooking.
About 6 pounds of 6-8 inch sausage  (To make HOT sausage, omit the liquid hickory smoke and add 1 tsp cayenne and 1 tsp black pepper.
)  Hot sausage is a good accompaniment to bean dishes or smothered vegetables or as a breakfast sausage with grits and eggs.
It is not recommended as a seasoning meat in traditional bean dishes as it is likely to overwhelm the flavor of the other ingredients.
Prepare the sausage casings and stuffing.
Mix ingredients lightly; the stuffing should be slightly coarse in texture.
Cut the casing into 12 inch lengths and stuff.
Allow 2 smoked sausages per serving.
Ellen Cleary From: Rich Harper  
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Preheat the oven to 400F.
Cook the potatoes in a medium pot of boiling salted water for about 5 minutes, until almost tender.
Drain well.
Spread the potatoes on a large heavy baking sheet.
Sprinkle with the paprika, chili powder and Creole seasoning.
Season with salt.
Drizzle the olive oil over the potatoes and stir to coat.
Bake the potatoes until crisp, turning with a metal spatula every 10 minutes, about 40 minutes.
Makes 4 servings.
[Galit Stevens; Raleigh, North Carolina] [Too Busy to Cook? Bon Appetit; March 1995]  Posted by Fred Peters.
Put hashbrowns in crock pot.
Mix soups and sour cream together.
Pour over hash browns.
Cut up margarine and stir into hashbrowns.
Cook on low for 4 to 6 hours, stirring occasionally.
 Linda Henely, Lake Mills, IA
 Iowa REC News, May 1992  L
Cook Macaroni according to directions on box.
Grease crockpot with butter.
Mix all ingredients in crockpot, cook on HIGH for 30 minutes then turn on low and cook for 2 hours.
Recipe By     : Acquired from Sue Johnson in Alma, Georgia summer 1991  From: Marjorie Scofield               Date: 10-05-95  
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Layer: potatoes & margarine, then onions, bacon, cheese repeat layers once.
Cook low 8-10 hrs.
Posted by:  Lisa Davis (MDSP78B) - Prodigy Reposted by:  Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson  ___ Blue Wave/QWK v2.
12  ~-- InterEcho 1.
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PATH: 202/815 800 777 3615/50 396/1 3651/9 7  
 National Cooking Echo (1:3651/7) 
 COOKING 
 Msg : 130 of 217                          Scn From : Debbie Carlson                      1:202/815       Sat 02 Nov 96 10:05 To   : All                                                 Sun 03    Nov 96 06:17 Subj : Crock Pot 14/20 
MSGID: 1:202/815 620c01a3 .
TID: InterEcho 1.
19 00000000  #	
"&547632
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Soak the porcini mushrooms in warm water to cover for at least 45 minutes.
Carefully remove from liquid & rinse well under cold water.
Chop roughly & pat dry.
Heat olive oil in a heavy saute pot & saute onion until it is translucent & soft.
Add the garlic & all the mushrooms.
Reduce heat to low & cook, stirring intermittently, for 20 to 25 minutes, until tender.
Add the tomatoes, parsley, salt & pepper & cook for another 5 minutes.
POLENTA: Bring the salted water to vigorous boil in a large pot.
Reduce heat to low & slowly sprinkle in the cornmeal in a thin stream, first whisking it in & then stirring constantly being careful to eliminate any lumps.
Keep the water at a steady simmer & stir frequently.
When it comes away from the side of the pot, after 20 or 25 minutes, then it is cooked.
Check for salt.
Allow to cool by pouring onto a baking sheet & patting until it is as smooth as possible.
Cut the polnta into slices that are 2" wide & 3" to 4" long.
Brush lightly with the olive oil.
Broil until they are firm & lightly crisp on both sides.
Place a spoonful of the hot mushroom sauce on the top of each crostini & serve.
Can be served as an appetizer, as an antipasto, as a side dish or as a main dish.
Carol Field, "Italy in Small Bites"  
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Place drained asparagus spears in a flat casserole dish with a cover.
Mix olive oil, pickle liquid, pickles, and garlic; pour over the asparagus.
cover and let marinate for at least 1 hour before serving; drain.
Serve on lettuce.
Food Exchanges per serving:  1 VEGETABLE EXCHANGE + 1 FAT EXCHANGES.
(Again it calls for 1/2 cup oil, but cut back on the fat to make it at even less then 1 fat exchange.
)  SOURCE: Southern Living Magazine, sometime in 1973.
Typed for you by Nancy Coleman.
Cook the pasta until *al dente*.
Drain, return to the pan, & toss over a low heat with the oil, beans & garlic, to warm through.
Remove from the heat & stir in the pesto.
Serve imemdiately.
VARIATION: Instead of ditalini, choose a flat pasta such as fettuccine & add a handful of green beans cut into bite-sized pieces, to the boiuling water when the pasta is half cooked.
If yellow wax beans are available, add them too.
Toss with the rest of the ingredients as above.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Chill the meat in the freezer 15 minutes.
Grind through the fine disk, mix with remaining ingredients and grind again.
Wet your hands with cold water, and taking about a tablespoon of meat at a time, form little "links" of sausage.
Refrigerate the links until firm, about thirty minutes and saute until browned on all sides.
Serve warm.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94.
Cut panettone into 16 (1/3-inch-thick) slices and toast lightly.
Spread Nutella on toasted panettone.
Arrange slices in slightly overlapping single layer in greased 13x9-inch ceramic baking dish.
Bring whipping cream and milk to boil in saucepan.
Beat eggs, egg yolks, sugar and vanilla with electric mixer until mixture starts to ribbon.
Remove milk mixture from heat and add to egg mixture.
Mix well.
Strain custard mixture and pour over bread slices in baking pan to cover.
Bake bread pudding in water bath (place baking pan in larger pan with hot water halfway up sides) at 350F degrees for 45 minutes.
Remove from oven and let rest before serving.
Source: Chef Celestino Drago of Drago's restaurant in Santa Monica, California.
Found in the Culinary SOS column of the Los Angeles Times, 1/9/97.
Typed into MM by Manny Rothstein 1/97.
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Toss the bread cubes and sausage; set aside.
In a saucepan over medium heat, saute celery and onion in butter until tender.
Remove from the heat.
Stir in 3 3/4 cups broth and seasonings; mix well.
Pour over bread mixture, mix well.
Add desired amount of remaining broth.
Place mixture in four greased 3 quart baking dishes.
Cover and bake at 325 degrees for 1 1/4 hours.
Uncover and bake 15 minutes longer or until heated through.
  C#C
Remove giblets and neck from ducklings; set aside.
Prick fatty areas of ducklings (not breast) with a fork at intervals.
Stuff each cavity with quartered onions and apples.
Close cavity of ducklings with skewers.
Sprinkle with salt and pepper.
Fold neck skin under and place ducklings, breast side up, on a rack in a large roasting pan.
Bake, uncovered, at 350 degrees for 2 hours or until drumsticks and thighs move easily.
Discard quartered onions and apples.
Set ducklings aside; keep warm.
Combine reserved giblets and neck, 1 quart water, chopped onion, celery, and carrots in a medium saucepan.
Bring to a boil, stirring well.
Reduce heat; cover and simmer 20 to 25 minutes.
Drain mixture, reserving 2 cups duck stock.
Discard giblets, neck, and vegetables.
Drain blackberries, reserving 2 cups blackberry juice ; set blackberries aside.
Combine scrapings from roasting pan, reserved blackberry juice, Cointreau, and reserved duck stock in a medium saucepan.
Bring to a boil, and boil 15 minutes or until liquid is reduced by half.
Make a paste by combining jam, flour, and butter; gradually add to liquid in pan, stirring well.
Cook over medium heat, stirring constantly, until thickened.
Stir in blackberries.
Cut ducklings into quarters; place under broiler to crisp skin.
Transfer to serving platter.
Serve with blackberry sauce.
Yield: 8 servings.
From November, 1982 "Southern Living"  Typos by Jeff Pruett  
Start with cooked noodles, using appropriate recipe below.
Dahn Min (egg noodles): Perhaps the most popular noodles, these are made of wheat flour and are sold in 1 lb.
packets, each packet consisting of 7 or 8 bundles.
An important point about cooking them is that the bundles of noodles must be soaked in hot water for about 10 minutes first.
This is not mentioned in the cooking instructions, yet it does make cooking them so much easier.
As the bundles soften the strands spread and separate and the noodles cook more evenly than when they are dropped straight into boiling water.
A spoonful of oil in the water prevents boiling over.
When water returns to the boil, cook fine noodles for 2-3 minutes, wide noodles for 3-4 minutes.
Do not overcook.
Drain immediately in a large colander, then run cold water through the noodles to rinse off excess starch and cool the noodles so they don't continue to cook in their own heat.
Drain thoroughly.
To reheat, pour boiling water through noodles in colander.
Serve with stir-fried dishes or use in soups and braised noodle dishes.
Ho Fun (rice noodles): There are various kinds of rice noodles.
Depending on the type of noodle and thickness of the strands, they have to be soaked in cold water for 30 minutes to 1 hour or longer.
Drain, drop into fast boiling water and boil 6-10 minutes, testing every minute after the first 6 minutes so you will know when they are done.
As soon as they are tender, drain in a colander and rinse well in cold running water.
Drain once more.
If well rinsed so that no excess starch remains on the noodles, they can be prepared beforehand, then fried or heated in soup before serving.
E Min (soft fried noodles): When noodles are well drained, spread them on a large baking tray lined with kitchen paper and allow then to dry in the air for at least 30 minutes.
A little peanut oil may be sprinkled over them to prevent sticking.
Heat 2 tablespoons each of peanut oil and sesame oil in a wok or frying pan and when very hot add a handful of noodles.
When golden on one side, turn and fry other side.
Repeat with remaining noodles.
It may be necessary to add more oil to the pan if a large quantity of noodles is being fried, but make sure the fresh oil is very hot before adding noodles.
Serve with beef, pork, poultry or vegetable dishes, or combine with stir-fried ingredients for chow mein.
From: =The Complete Asian Cookbook= by Charmaine Solomon ISBN 0-07-059636-0  MM & typos by Kurt.
Combine first three ingredients; let stand at room temperature for 1 hour.
Combine next 8 ingredients.
Cut in butter with pastry blender or food processor until mixture resembles coarse meal.
Process cottage cheese in food processor or blender until smooth.
Add cottage cheese, eggs, vanilla, raisin mixture, and walnuts to dry ingredients, stirring until moistened.
Shape dough into ball.
Turn dough out on floured surface, and knead until smooth (1 to 2 minutes), adding more flour if necessary.
Roll dough to form oval about 12 x 8-1/2-inches.
Brush dough with 1 tablespoon melted butter.
Fold long side of dough over to within about 1-1/2 inches of the opposite side.
Place on parchment paper -lined baking sheet.
Bake at 350 degees F.
fo 40 to 45 minutes or until lightly browned.
Brush with remaining melted butter.
Transfer stollen to wire rack to cool.
Combine powdered sugar and milk, stirring until smooth.
Drizzle over cooled bread.
Garnish with candied cherries and almonds.
Yield: 1 loaf From: Dan Klepach Date: 12 Dec 95  {x
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Preparation : In large bowl of an electric mixer, cream butter until light and fluffy.
Add vanilla and condensed milk and beat untilblended.
Add two cups of sugar and beat until blended.
Add two additional cups of sugar and beat with mixer until blended.
If mixer is a heavy duty model, you may be able to use it to blend in the remaining sugar.
Otherwise, remove the bowl from the mixer stand and using a wooden spoon, beat in the remaining sugar.
Remove mixture from bowl onto clean counter surface and knead with your hands if necessary to make a smooth, fondant consistency.
Pinch off about two tablespoons of the fondant and roll it between your hands to form a smooth egg shape,slightly narrower at one end.
Place each egg on a cookie sheet covered with waxed paper.
Refrigerate a few hours or overnight to firm and chill before dipping in chocolate adhere to the  eggs.
Dip in chocolate according to directions that precede the recipe.
Moist, sweetened coconut may be added to the fondant to make coconut cream eggs.
For peanut butter eggs, make a small yolk of about one tablespoon peanut butter and wrap in a thin layer of fondant.
Shape as directed for shaping plain eggs.
Coat with chocolate for plain eggs.
Posted by:  David Demarco (AKTJ53A) - Prodigy Reposted by:  Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson  .
Don't try to confuse me with the facts! ___ Blue Wave/QWK v2.
12  ~-- InterEcho 1.
05 * Origin: Wild-Card, San Diego CA, USR 28.
8 VFC/V.
34/HST/DS (1:202/305) SEEN-BY: 3615/50 3627/1 108 210 3651/2 5 7 9 
PATH: 202/305 333 777 3615/50 3627/1 3651/9 7  Area: COOKING  Date : Mar 29 '95, 19:43 Scn From : Debbie Carlson                                        1:202/305.
0 To : All                                                    1:3651/7.
0 Subj : Easter Candies *CR* 7/7 
MSGID: 1:202/305 7e0c7f61 
TID: InterEcho 1.
05 6E010712  $X
Line two greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pans with waxed paper; grease paper.
Combine cake mix, egg, water, salt and lemon extract in large bowl of electric mixer.
Beat two minutes at medium speed.
Add 3 eggs; b eat w minutes longer.
Mix flour and remaining ingredients; stir into cake batter.
Pour into the two prepared pans.
Bake at 275 degrees for about two hours.
Wisconsin Electric Co 1950  == Courtesy of Dale & Gail Shipp, Columbia Md.
==  	
DIRECTIONS ~------------------------------------------------------ ~--- COOK BACON UNTIL CRISP.
DRAIN ON PAPER TOWEL.
POUR OFF HALF THE BACON DRIPPINGS AND ADD BUTTER.
SAUTE ONION UNTIL TENDER AND LIGHTLY BROWNED.
COMBINE SOUP, MILK AND WATER IN SAUCEPAN.
ADD DASH OF CAYENNE PEPPER AND SALT.
HEAT, STIRRING.
CRUMBLE BACON AND ADD TO SOUP ALONG WITH THE ONION.
CONTINUE HEATING UNTI BUBBLY.
GARNISH WITH PAPRIKA.
Cook beans in boiling salted water about 15 minutes or until almost tender; drain.
Add corn, butter, whipping cream, salt, and pepper; mix well.
cook over low heat, stirring often, 7 to 10 minutes, or until corn is done.
SOURCE: Southern Living Magazine, July 1980.
Typos by Nancy Coleman.
Mash the cream cheese with a fork.
Add the whipped topping and powdered sugar.
Beat until smooth.
Pour into the pie shell and chill.
Add the fruit topping and chill again.
Enjoy.
** Grand Place Gazette -- Feb 96 **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  Echo: Homecook 4-16-96 
              From : Paul Macgregor  
Preheat oven to 350
Pour flour, baking powder, sugar, salt, vanilla and egg whites into mixer bowl.
Beat at medium speed for 4 minutes.
Stir in raisins.
Spread in lOxl5-inch jelly roll pan that has been sprayed with nonstick cooking spray.
Bake for 20 to 25 minutes or until an even golden brown.
Cool completely before cutting into bars.
Shake bars, a few at a time, in a bag of confectioners' sugar to coat completely.
Makes 5 to 6 dozen, depending on size.
They freeze well.
Notes: Vary recipe by using chopped dates or snipped dried apricots in place of raisins.
Add a dash of cinnamon or nutmeg.
If you feel the need to add fat to these bars, try a cup of chopped nuts or coconut.
Nutritional Information: per bar: Calories 52, Trace fat, NO Cholesterol Sodium 34mg, Percent calories from fat 1% Second Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Andrea Foster, Dallas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Combine crumbs, sugar and butter; press onto bottom of 9-inch springform pan.
Bake in 325 F (160 C) oven for 10 minutes.
Let cool on rack.
Filling:  Beat together cheese, sugar, cream and flour until smooth; beat in eggs, rum and nutmeg.
Pour into crust and bake in 425 F (220 C) oven for 10 minutes.
Reduce heat and bake in 250 F (120 C) oven for 45 minutes or until centre is barely firm to the touch.
Loosen cake from rim; let cool before removing sides.
Garnish with chocolate cutouts and candies.
From Dottie Theriault's collection.
Posted 9/96.
:    Cream butter and shortening; gradually add sugar, beating well at medium speed of an electric mixer.
Add eggs, one at a time, beating well after each addition.
:    Add flour to creamed mixture alternately with eggnog, beginning and ending with flour.
Mix just until blended after each addition.
Stir in coconut and flavorings.
:    Pour batter into a greased and floured 10-inch tube pan.
Bake at 325F for 1 hour and 30 minutes or until a wooden pick inserted in center of cake comes out clean.
Cool in pan 10 minutes; remove from pan, and cool completely on a wire rack.
Yield: 1 x 10" cake.
From Estelle K.
Geno of Texas  in November, 1995 "Southern Living" Typos by Jeff Pruett From: Jeff Pruett Date: 11-30-95 Cooking  
Wipe the eggplants but do not peel them.
Place on a baking sheet & bake at 450F for 20 minutes, until their skins burst.
Peel the skins & beat the pulp in the basin until smooth.
Skin the tomatoes & remove their seeds.
Chop the flesh roughly.
Arrange the tomatoes in a layer on the eggplant pulp.
Mix together the oil, lemon juice, salt & pepper.
Pour this over the salad.
Just before serving, toss the salad well & sprinkle with the chives.
Mary Norwak, "Salads"  
Saute the eggplant & onion in some olive oil until eggplant is slightly browned.
Add the tomatoes and cook for about 15 minutes.
Crumble the herbs into the mixture, and stir in the bread crumbs and garlic powder.
Add 1/2 of the cheese and mix it in.
Arrange the phyllo leaves, or other pastry of your choice to make a shell, in a gratin dish, or low sided casserole which is oven-proof.
Pour the eggplant mixture into the shell and top with slices of the fresh tomato.
Sprinkle with remaining cheese.
Bake in a 350 degree oven until shell is golden brown.
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Brown the eggplant in butter.
Add salt and pepper.
Heat tomatoes in a separate pan and pour over eggplant.
Sprinkle with chopped chives.
Food value entire recipe Carbohydrates 15 grams protein 2 grams fat 8 grams calories 100 gm=grams  Posted 09-13-93 by LAURIA BROWN on F-Gourmet  From the recipe files of Sylvia Steiger, GEnie THE.
STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005  (
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FILLING:  0 DIRECTIONS: FOR FILLING: Peel eggplant and slice 1/2-inch thick.
Salt generously on both sides.
Drain on paper towels 45 minutes.
Pat dry with paper towels.
Cut eggplant into 1/2-inch cubes.
Heat oil in heavy large skillet over medium heat.
Add onion and garlic and saute until soft, about 5 minutes.
Add eggplant and saute until beginning to turn golden brown, about 15 minutes.
Stir in wine, parsley and basil, scraping up browned bits.
Cover and cook until eggplant is tender, about 3 minutes.
Season with salt and pepper.
Transfer to processor or blender and puree until smooth.
Cool completely.
FOR PASTA: Combine flour, eggs and salt in processor and mix well.
With machine running, add just enough water through feed tube to form ball.
Remove from processor.
Cover dough and let rest for 30 minutes.
(Pasta dough can also be made by hand.
) Cut dough into 4 pieces.
Flatten 1 piece (keep remainder covered), then fold in thirds.
Turn pasta machine to widest setting and run dough through several times until smooth and velvety, folding before each run and dusting with flour if sticky.
Adjust machine to next narrower setting.
Run dough through machine without folding.
Repeat, narrowing rollers after each run, until pasta is 1/16 to 1/8-inch thick, dusting with flour as necessary.
Line baking sheets with towels.
Set sheet of dough on work surface.
Place about 1-1/2 teaspoons filling at 2-inch intervals along sheet.
Roll second piece of dough.
Set atop first sheet.
Press down around filling to force out air and seal dough.
Cut into 2-inch squares.
Arrange on prepared sheets.
Repeat with remaining dough and filling.
Cover with towel.
FOR SAUCE: Combine Madeira, wine and shallots in heavy small saucepan.
Boil until reduced to 1/4 cup, about 4 minutes.
Add cream and peel and boil 5 minutes, stirring occasionally.
Stir in tomatoes.
Season with salt and pepper.
Cook ravioli in large pot of boiling water until just tender but still firm to bite, about 4 minutes for fresh.
Remove with slotted spoon; drain.
Divide among plates.
Spoon sauce over.
Garnish with basil.
Serve immediately.
Serves 6.
DO AHEAD HINTS: * Ravioli can be prepared one day ahead and refrigerated or one month ahead, wrapped tightly and frozen.
Do not thaw before cooking.
* Sauce can be prepared one day ahead; refrigerate.
EVEN EASIER: * Purchase sheets of fresh pasta for the ravioli or buy prepared ravioli to serve with the tomato cream sauce here.
Recipe from Bon Appetit, September, 1987.
Calories     per serving:             Number of Servings:   6 Fat grams per serving:              Approx.
Cook Time: Cholesterol per serving: Marks:  Posted from the Echo's Library 02/20/95 by Frank Skelly  
Cut eggplants into 3/4" slices.
Cut apples into wedges & core.
Combine fennel, salt, turmeric & cayenne in a small bowl & add 1 tb water.
Mix into a paste.
Heat oil in a large skillet til lvery hot.
Add asafetida, follwed immediately by apple.
Brown lightly & then remove.
Add as many eggplant slices as yuo can & brown both sides.
Set aside with the apple.
Do all the eggplant in this way.
Return eggplant & apple to skillet & add paste.
Turn heat to low & fry gently for 10 minutes.
Serve by placing eggplant & apple in a serving dish, leaving as much oil behind as possible.
Madhur Jaffrey, "A Taste of india"  
[Take] 3 cups self-rising cornmeal, 1 egg [beaten], and enough milk to make it soggy.
Mix together.
Pour into a greased 13-1/2" x 9" pan.
(If any grease is left in warmed pan, mix into cornmeal mix first).
Cook 35 or 40 minutes [at 400 F degrees] until golden brown.
[Remove from oven and crumble into large bowl.
]  In a fry pan with bacon grease (2 tablespoons full) put in 1 large onion cut up small, 2 tablespoons bell pepper (optional), 2 (arms) off celery cut up small.
When tender add to crumbled cornbread.
Add poultry seasoning & black pepper to taste.
Add enough broth to cornbread to make real soft.
Pour into a large casserole (greased) or pan, and bake 35 - 40 minutes.
Bake at 350 degrees.
You can use any kind of broth to mix up cornbread.
Pork, chicken, or beef.
(Pork is best.
)  Emma Meyer Burn.
1914-1996.
Beloved Grandmother.
Somewhat amended by Jeff Pruett.
Heat the oil in a skillet large enough to accommodate the pasta with room to toss it without spilling.
Add the minced garlic and chile peppers, and saute for about 2 minutes.
Reduce the heat to practically nothing, just enough to keep the skillet warm-while you cook the pasta.
Drain the pasta well and unite it with the garlic and chile mixture in the skillet.
Raise the heat to about medium and quickly toss the spaghetti with the sauce, seasoning to taste with salt and pepper.
At the last minute, add the parsley and toss well.
Serve immediately.
From The Travelin' Gourmet Cookbook  5:
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In a large skillet, heat the oil over a medium heat and saute the garlic for 1 min.
Add the beans, vinegar, mint, salt, and pepper.
Cook, stirring, for 6-7 minutes.
Spoon into a serving dish, sprinkle with walnuts and Feta cheese.
Source: Mr.
Food's Recipe Club Newsletter, Mar/Apr.
1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120  q
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Trim the fennel & cut each head into quarters.
Boil in salted water for 10 minutes & drain very well.
Chop the onions & garlic finely.
Heat the oil & saute them until they rae golden & soft.
Add the fennel & stir well over low heat.
Skin the tomatoes, remove the seeds, chop the flesh roughly & add to the saute mixture.
Add the wine, thyme, salt & pepper.
Stir well, cover & simmer for 1 hour.
Put into a serving dish & chill before serving.
Mary Norwak, "Salads"  
Fennel seeds may be used whole in a hand machine or an extruder as long as the die is not too small, which could cause tearing.
If desired, measure and grind the seeds with a mortar and pestle first.
Per 1 cup Serving: 252calories 10.
2g protein 42.
8g carbohydrate 4.
4g fat 22.
0mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
S	)Ps
Any salsa is best when served fresh.
If it isn't convenient to make the salsa just before serving time, prepare and refrigerate all your ingredients ahead of time and toss together 15 minutes before serving.
It sparkles!  In a large bowl, combine all ingredients except cilantro.
Toss together.
Refrigerate, covered, for up to 2 hours.
Just before serving, toss with cilantro.
Yield: about 4 cups.
Per 1-cup serving: 105 calories, 1 gram fat, no colesterol.
NOTE: If cilantro is not a favorite, substitute fresh basil or flat-leaf parsley.
)YL|p[@
Saute onion and celery in margarine in saucepan until tender.
Add remaining ingredients; bring to a boil.
Lower heat; cover and simmer about 20 minutes or until rice is tender.
Remove from heat; toss lightly with a fork.
Replace cover and let rice stand until dry, about 5 to 10 minutes.
SOURCE: Southern Living Magazine, April, 1974.
Typed for you by Nancy Coleman.
Place the celery & carrots in a large pan of water, bring to the boil, add the fettuccine & salt & cook until *al dente*.
Drain.
Meanwhile, warm the garlic in the olive oil until fragrant & slightly golden, then remove from the heat & add the mint leaves, pepper & extra salt to taste.
Toss the pasta & vegetables with the garlic-mint sauce & serve immediately.
Marlena Spieler, "200+ Vegetarian Recipes"  
Cook noodle according to package directions.
WHile noodles are cooking, melt butter.
Place drained, hot noodles in warm serving bowl or platter.
Pour cream over the noodles.
Then add melted butter and about half the cheese.
Toss noodles with a fork and spoon until well blended, adding balance of the cheese a little bit at a time while tossing.
Top with additional grated cheese, if desired.
In dutch oven, prepare fettuccine according to package directions; drain.
remove pan from heat.
In same pan, combine hot fettuccine and butter; toss to coat.
Add one-half the cream; toss well.
Add one- half the parmesan cheese; toss well.
Add remaining cream; toss well to coat.
Add remaining parmesan cheese, salt, pepper and nutmeg; toss well until coated and creamy.
Arrange in warm serving dish.
Serve immediately with pepper and parmesan cheese.
Refrigerate leftovers.
Recipe by: The New Pasta Cookbook Cook fettuccine in boiling salted water until al dente.
In blender or food processor, blend garlic, ricotta, milk, salt, peppers and red pepper flakes to form a smooth sauce.
Transfer to a bowl.
Stir through chopped pepper and dill.
When pasta is al dente, mix 1 to 2 tablespoons cooking water through the sauce, then drain pasta.
Add sauce to pasta and mix to coat before serving.
Have a large bowl warmed and ready before you cook the noodles.
[Cook the noodles according to package directions.
] Drain the cooked noodles and put them into the bowl.
Quickly add remaining ingredients, tossing briskly to coat all the noodles, and serve at once.
Variation: Noodles with poppy seeds.
Omit the Parmesan cheese and add 3 tablespoons poppy seeds.
_The Fannie Farmer Cookbook_, 13th edition.
Marion Cunningham, ed.
1990.
Typos by Jeff Pruett.
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Bring a large kettle of water to a boil and cook until at dente, 10 to 12 minutes.
Drain in a colander and set aside.
Meanwhile, in a large non-stick skillet, heat 1 teaspoon of the oil and cook garlic about 1 minute.
Add mushrooms and cook, strring about, about 5 minutes.
Add wine, lemon juice, hot pepper flakes and salt.
Bring to a simmer and cook about 10 minutes until has evaporrated.
Stir remaining oil, pepper and parsley.
Remove from heat, add pasta to sauce in skillet, toss and reheat over low heat.
(I SURE DO LOVE PASTA) Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGES CAL: 169; CHO: 1mg; CAR: 29g; PRO: 6g; SOD: 97mg; FAT: 3g;  Source Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O'brion and her Meal-Master  t
Mix soup mix with milk and bring to boiling.
Add shrimp and peas and simmer 3 minutes until shrimp are tender.
Toss with hot noodles and cheese.
Makes 2 servings.
Date Entered: May 28, 1989 By: Donna Endreson  
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Sausage meat should be finely ground, as it keeps and holds together better.
Beef alone, or pork alone can be used, but better two-thirds fat and lean pork, and one-third beef.
Vary the seasoning by using pepper, onions, sage, nutmeg or cloves--the latter two are not very common.
For filling the skins a piece of bone 2 or 3 inches long is most serviceable, but a piece of tin, shaped into a funnel, smallest end a trifle smaller than skins, will do very nicely.
Insert this funnel into one end, hold in left hand, and proceed to fill, using the thumb to force the meat down.
Prick the casings often with a hatpin, to let out any air.
To have a change make some with cooked barley and with potato (raw), finely choppped or ground.
Use the proportion of 1/4 of barley or potatoes.
This is fine.
Source: Twentieth Century Cookbook, 1921  
Mix first 5 ingredients, stirring until sugar dissolves.
Combine radishes, cucumber and 3 Tbsp.
dressing; cover and refrigerate 30 minutes, stirring occasionally.
Toss lettuce with cilantro in large bowl.
Pour radish mixture and remaining dressing over lettuce; toss lightly to combine.
Source: A PARADE OF CHINESE SPECIALTIES Reprinted with the permission of Kikkoman International Inc.
Electronic format courtesy of Karen Mintzias  Re-posted by Lois Flack CYBEREALM BBS Home of KOOK-NET (315)786-1120  
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I thought I'd pass along a recipe I got from a chemist at Dupont Labs in Wilmington, DEL.
This will completely fireproof your live evergreen Christmas tree!  Also included are a few tips on purchasing your tree.
First, I'll list the ingredients you'll need.
and where to find them!  Karo Syrup -------------- local supermarket Epsom Salt -------------- local drug store A can of "Boraxo" ------- local supermarket Liquid Chlorine Bleach -- local supermarket Chelated Iron ----------- local nursery or plant shop  You'll also need a 2 gallon bucket or a few 1 gallon milk jugs.
Before we make go into making the solution, here area few hints for choosing the freshest tree.
Keep in mind that most trees are cut six to ten weeks before you see them on the lots.
But, thats only one problem.
Most Christmas trees are sprayed with a green dye about 2 weeks before they are cut and shipped to the market.
This dye is sprayed on ALL trees, the good, the bad and the ugly, making it hard for you to tell which is a healthy tree and which is not.
However, all is not lost!  When you're shopping for your tree, find and narrow your choices to a few trees that meet your needs for height and fullness.
Then find the "bad" side of each tree and try to snap a very small branch with your fingers.
This should be done at the bottom of the tree since this is the first place water would be in short supply.
If the branch snaps easily, know right away that the tissue is dead and will be the same for the rest of the tree.
DO NOT BUY THIS TREE!!  If however, the branch doesn't snap easily, it's a good indication that the tissue is very much alive.
But, don't stop there.
Snap the branch anyway and look at the woody tissue under the bark.
If the color is white or pale green, then the tissue is alive and the tree is healthy.
If the wood looks to be brown or close to it, that means the tissue is in the process of dying, in which case you DO NOT want to buy that tree.
No matter what, ALWAYS BUY A TREE THAT HAS LIVE TISSUE, either white or pale green.
This means that the homemade preservative we're about to make will fireproof it!  Now that you've found a healthy tree, it's time to fireproof it for use in your home!  1.
Once you get home with your new tree, get a saw and IMMEDIATELY make a fresh cut at the base of the tree trunk.
This is MANDATORY for any tree you've bought.
Make your cut about an inch above the bottom of the trunk.
Next, you'll need a place to store you're tree for a few days before taking it into your home as it takes a few days for the preservative to fully saturate the tree.
An ideal place would be the carport/garage or possible a balcony for apartment dwellers.
Immediately after making your cut at the bottom of the tree, mix your homemade preservative as follows.
Into a 2 gallon bucket, add HOT WATER from the kitchen tap.
Fill the bucket to within an inch or so of the top then add the following ingredients:  .
two cups of Karo syrup .
two ounces of liquid chlorine bleach .
two pinches of epsom salt .
one-half teaspoon of Boraxo .
one teaspoon of chelated iron (pronounced KEY-lated)  Stir these ingredients thoroughly in the bucket, then IMMEDIATELY stand the trunk of the tree in this solution.
Leave the tree in the bucket for a day or two until you're ready to take it indoors and decorate it!  4.
After taking the tree indoors, make sure to put it in a stand with a "well" at the bottom.
Once the tree is secured in it's final resting place, get the bucket containing your preservative and FILL THE WELL IN THE TREE STAND TO THE TOP.
Last but not least, EVERY DAY WITHOUT EXCEPTION, THE WELL OF THE TREE STAND MUST BE KEPT FILLED TO THE TOP WITH YOUR HOMEMADE PRESERVATIVE!  That's all there is to it.
If you follow these steps faithfully, you will have a completely FIREPROOFED Christmas Tree to enjoy throughout the holidays!  Posted for your holiday safety by  The WEE Scot  --  paul macGregor  
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And, for those inquisitive minds, here's an explanation of why and how it works.
The Karo syrup provides the SUGAR, and it is only in the presence of sugar that tremendous amounts of water will be taken up by the exposed tissue at the base of the trunk.
Without the sugar, only the smallest amount of water will be absorbed.
However, in the presence of sugar, you can expect more than one and one-half gallons of the solution to be absorbed by the tree during a 10 - 14 day period.
But there's more.
Thanks to the boron you have supplied (in the Boraxo), the water and sugar will be moved to every needle and branch of your tree.
Remember, boron is what makes sugar move, not only in trees, but vegetables, fruits and even house plants.
Then, there's the epsom salt and the chelated iron.
Epsom salt is magnesium sulfate, and magnesium (together with iron) are the center molecules in the process we know as chlorophyll production.
By making the magnesium and iron available to the tree, you're assuring yourself of green needles, even if the tree was not sprayed at the tree farm before being shipped to the market.
But what about the chlorine bleach?  Chlorine stops a mold from forming when water and sugar stand for any period of time.
Here, the chlorine stops the mold from forming in the bucket and the "well" of the tree stand where your preservative sits.
Finally, a little about the benefits from preserving your tree this way.
Your tree will be SOAKING WET with water.
In fact, at least 800% more water than when the tree was growing in the forest!  This in turn prevents the tree from becoming a fire hazard.
No needles will drop, no matter what variety of evergreen you choose to display in your home.
At the same time, the tree will give off a fragrance like that which you've sensed while walking through a forest of evergreens or strolling through the Christmas Tree lot.
Finally, make the test yourself.
When the holidays are over and the tree is taken down and moved outdoors, cut one of the branches off.
Move away from the tree and try to light the branch with a match.
IT WON'T BURN.
guaranteed!!!  A little side note about disposing of your tree.
If you have an outdoor garden of any size, be ecology conscious.
Cut the branches from the tree and scatter them over the previously applied mulch in your rose, tulip and bulb garden or atop the mulch over your flower bed.
A thick layer of these evergreen boughs is added protection for your plants over the winter.
So, take the time to fireproof your live evergreen tree this Christmas and enjoy a safe holiday!!! Posted for your holiday safety by The WEE Scot -- paul macGregor  
Place the butter and sugar in a mixer bowl.
Beat with electric mixer to cream.
Add egg, vanilla and salt.
Beat until well combined.
Stir in flour to make smooth dough.
Divide dough in half and form each half into cylinders about 1 1/2 inches wide and 9 inches long.
Wrap each half tightly in wax paper and refrigerate at least 5 hours or overnight.
WRAPPED DOUGH MAY BE FROZEN UP TO 3 WEEKS.
Preheat oven to 350
Cut dough into 1/4-inch thick slices.
Arrange slices 1 1/2 inches apart on an ungreased cookie sheet.
Bake for about 12 to 15 minutes or until golden brown.
Remove from cookie sheets and cool completely on wire racks.
Makes about 36 cookies.
**  Variations  **  **  POPPY SEED COOKIES  --  Add 1/3 cup poppy seeds and 1/2 tsp ground cinnamon to the dough before adding the flour.
**  GINGERSNAPS  --  Reduce butter to 1/2 cup and add 1/4 cup molasses to the butter-sugar mixture.
Add 2 tsp ground ginger, 1/2 tsp ground cinnamon and 1/4 tsp ground cloves before adding flour.
**  LEMON-CLOVE COOKIES  --  Eliminate vanilla and substitute 1/2 tsp pure lemon extract.
Add 1/4 tsp ground cloves before adding flour.
Stir 2 Tbsp lemon juice into 1 1/2 cups confectioners' sugar.
Spread or drizzle over cooled cookies.
**  ALMOND CRESCENTS  --  Reduce butter to 1/2 cup.
Eliminate vanilla and substitute 1/2 tsp pure almond extract.
Add 1/2 cup finely ground almonds before adding flour.
Roll each 1/4-inch thick slice into a 2-inch cylinder.
Bend the cylinders to form crescents.
Roll baked and cooled cookies in confectioners' sugar.
**  THUMBPRINT COOKIES  --  Reduce butter to 1/2 cup.
Add 1/4 tsp ground cardamom and 1 tsp orarnge peel before adding flour.
Roll each 1/4-inch thick slice into small balls.
Press thumb into center of ball and fill indentation with 1/8 tsp raspberry preserves.
**  Dallas Morning News  --  Neighborhood Shopper  --  18 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Preheat oven to 375F.
Combine all ingredients except ginger & beat till fluffy.
Pour into greased casserole & bake 50 to 60 minutes.
Sprinkle with candied ginger.
Serve as a side dish or sweet enough to serve as a dessert.
"Vegetarian Times" December, 1993  
1 C converted rice 2 C water 2 t salt 1 T butter Place all ingredients together in crockpot , cover, and cook on low for 6-8 hours.
Makes 2-4 servings.
Posted by:  Cheryl Landram (JCFB55B) - Prodigy Reposted by:  Debbie Carlson -End Recipe Export- Posted by: Debbie Carlson  ___ Blue Wave/QWK v2.
12  ~-- InterEcho 1.
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PATH: 202/815 800 777 3615/50 396/1 3651/9 7  
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 COOKING 
 Msg : 128 of 217                          Scn From : Debbie Carlson                      1:202/815       Sat 02 Nov 96 10:03 To   : All                                                 Sun 03    Nov 96 06:17 Subj : Crock Pot 12/20 
MSGID: 1:202/815 620c0181 .
TID: InterEcho 1.
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Plunge the tomatoes into boiling water for 30 seconds.
Remove with a slotted spoon & transfer to a bowl of iced water.
Remove from the water & slip off their skins.
Chop the tomatoes & set aside.
In a large pot, saute the mustard seeds in the oil over a medium heat until they begin to sputter & pop.
Add the garlic, bay leaf, turmeric & rice, stirring until the rice becomes translucent, 2 minutes.
Add the tomatoes & reduce the heat to a simmer for 3 minutes.
Add the broth, bring back to a boil, reduce heat again & simmer for 10 minutes.
Add the chickpeas & cook another 5 minutes.
Remove from the heat, add the cilantro & allow it to steam, covered, for 5 minutes.
Remove the bay leaf, fluff with a fork, stirring in the cilantro.
Season with cayenne & serve.
"Vegetarian Gourmet" Summer, 1994  |
Make a puree of the onion, garlic, coriander, marjoram, mace, mustard seed, and paprika.
Add the pepper, egg white, sugar.
salt and milk and mix thoroughly.
Grind the pork, beef and fat cubes through the fine blade separately.
Mix together and grind again.
Mix the seasonings into the meat mixture with your hands.
Chill the mixture for half and hour, then run thru the fine blade once more.
Prepare casings, stuff and twist off into 6" links.
Parboil, without separating, in gently simmering water, fo r20 minutes.
Place in a bowl of ice water and chill thoroughly.
Remove, pat dry, and refrigerate.
Because they are precooked, they can be refrigerated up to a week or they can be frozen.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-447-8 Typed by Carolyn Shaw  
Scrub the potatoes and cut them lengthwise.
We use a 3/16"-square cutter, but you can cut them any size you like.
Soak them in water to remove excess starch, and dry them.
Just before serving, heat the oil to 375 degrees and fry the potatoes in small batches until golden brown and crispy, about 3 minutes.
Drain them on a cookie sheet and sprinkle with salt.
Thicker fries should be fried twice; fry them first at 325 degrees, for 5 to 8 minutes, remove them and drain them, and then fry them again at 375 degrees until the desired color and crispness are reached.
Serves:  6 From: "Fog City Diner Cookbook" Posted by: Debbie Carlson  `
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Mix all ingredients except pasta.
Let stand for 12 hours in refrigerator.
Cook and chill pasta.
Mix with vegetales and serve as salad or as a base for entree salads.
"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food  from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor  typed and posted by teri Chesser - 1/96  `
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Preheat oven to 350
Mix egg whites, sugar and salt.
Gradually add cooled melted butter and margarine, beating at low speed.
Add flour and mix thoroughly.
Add almonds and mix.
On stainless steel cookiesheet (not nonstick), place tablespoonsful of batter in 4 spots.
(You cannot make more than 4 at a time because they get hard too quickly to shape when finished baking.
) Bake 8 to 10 minutes, watching for cookies to brown nicely around the outer half-inch or so.
Remove from oven and IMMEDIATELY, with a flat metal spatula, scrape each up from sheet.
Go back to first one scraped up and roll into ice cream cone shape.
(It is wise to wear a clean oven mitt on the hand holding cookie.
) This must be done quickly with all 4 cookies.
If they harden too quickly, return to oven for several seconds to soften.
Continue until all of batter is used.
When all horns are shaped, dip large end into chocolate icing then into chopped walnuts, chocolate jimmies or shredded coconut.
(Using all three makes a wonderful variety on a tray).
Makes 3 dozen.
**  Icing  **  Microwave 4 squares unsweetened chocolate and 2 tablespoons margarine in large microwavable bowl on High (100 percent power) for 2 minutes or until melted.
Make sure chocolate is completely melted.
Add 1 (1-pound) package confectioners' sugar, 1/2 cup milk and 1 teaspoon vanilla; beat until well-mixed and spreadable.
(If frosting thickens, add milk to thin.
)  Nutritional Information: per cookie: Calories 201, Fat 11g, Sodium 84mg, Cholesterol 11mg, Percent calories from fat 47% Third Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Audrey Lueth, DeSoto **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Prepare the casings.
Grind meat and fat together through the fine disk and mix with the remaining ingredients.
Stuff and twist into 4" links.
Dry, uncovered, in the refrigerator for a day or two, turning them often.
Cook by boiling in water or chicken stock or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
Puree 2 tomatoes in electric blender or food processor; chop remaining 2 tomatoes.
Combine okra, onion, green pepper, and 1/2 cup water in a 2-quart casserole; mix well.
Cover with heavy-duty plastic wrap.
Microwave at HIGH for 9 to 11 minutes or until okra is done; stirring and turning dish every 3 minutes.
Drain and rinse vegetables well, reserving vegetables in dish.
Add chopped tomatoes, tomato puree, sugar, salt, and pepper to okra mixture; mix well.
Cover casserole with heavy-duty plastic wrap, and microwave at HIGH for 3 minutes.
Combine flour and 2 tablespoons water; beating with a wire whisk until flour is dissolved; gradually stir into okra mixture.
Cover and microwave HIGH for 1-1/2 to 2-1/2 minutes or until mixture is thickened and bubbly, stirring at 1-minute intervals.
Yield: 4 to 6 servings.
"Southern Living"  July, 1981 Typos by Jeff Pruett  @
Prepare the casings.
Grind the meats and fat together through the coarse disk and mix with remaining ingredients.
Stuff casings and twist off into links 18-24".
Allow to dry in a cool place 3-4 hours or in the refrigerator, uncovered, 24 hours.
Cook by roasting in a 425 oven for 45 minutes or grill.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.
* Use your favorite sugar substitute Wash squash and cut into 1-1/2" slices.
Place in saucepan with onion, salt, and sugar; add 1/2 cup water.
Cover tightly and steam about 10 minutes.
Add butter and stir gently.
Food Exchange per serving: 1 vegetable exchange, (make it work) NO'S NOTE: This would be excellent way to fix squash for the diabetic.
All so I would cut down on the margarine.
Note: This is my VERY FAVORITE way to eat squash (and we eat LOTS of squash) .
(Nancy)  SOURCE: Southern Living Magazine, April, 1974.
Typos by Nancy Coleman.
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Plunge the tomatoes into boiling water & then into iced water to remove their skins.
Chop the tomatoes & set aside.
In a stockpot, saute the onions & celery in the oil over medium heat until tender, 5 minutes.
Stir in the garlic, zucchini, corn & saute for another 2 minutes.
Add the broth & bring to a boil.
Add the tomatoes, salt & basil.
Reduce the heat, cover & simmer for 15 minutes, stirring occasionally.
Add the pasta, cover & simmer for 30 minutes (Seems rather a long time to me!).
Sprinkle with the pepper & serve hot.
"Vegetarian Gourmet" Summer, 1994  `
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Combine all except fettucine.
Cook fettucine al dente and add to tomatoes.
Top with olives, if desired.
Serve warm, cold or at room temperature.
Serves 8.
PER SERVING:  311 calories; 10g protein; 49g carbo; 3.
2g fiber; 8.
5g fat (2.
4g saturated); 129mg sodium.
From:  Jean Carper in "Eat Smart," USA WEEKEND, 8/11-13/95.
Typed by iRis gRayson.
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Over moderate heat, fry the onion in oil until lightly browned, stirring to prevent scorching.
Add tomatoes, salt & curry powder & continue to stir-fry for 3 minutes.
Add cabbage, carrots & pepper & mix well.
Pour in about 1/2 c water.
Cover the pot, reduce heat & simmer until the liquid is abosrbed & the cabbage is still slightly crunchy.
"The Africa News Cookbook"  
Cut eggplant into quarters lengthwise & then cut crosswise into 1/2" thick wedges.
Mix together salt, turmeric, cayenne & black pepper in a small bowl.
Sprinkle over the eggplant & mix wll.
Heat oil in a skillet over medium heat.
When hot, saute the eggplant in batches on both sides until reddish brown.
Remove & drain on paper towels.
Repeat until all eggplant wedges have been cooked.
Serve garnished with lemon wedges.
Madhur Jaffrey's "Indian Cooking"  
Combine the first five ingredients in a medium-sized bowl.
Dredge both sides of the tomato slices with the flour mixture.
Preheat the oven to 275F.
Heat the oil in a large skillet over medium-high heat.
Fry the tomato slices in a single layer until golden brown, about 2 minutes per side.
Cover & place in the oven to keep warm while cooking the other slices.
Repeat the process until all slices are cooked, ading oil as needed.
Serve hot.
MARK'S NOTE: At 595 mg there does seem to be an excessive amount of sodium in this recipe.
I don't know if green tomatoes require more salt than red ones, but those watching sodium intake may wish to avoid this recipe.
"Vegetarian Gourmet" Summer, 1994  
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Cut stems from peppers.
Remove seeds, using a small sharp knife (do not split peppers).
Stuff each with pimiento cheese.
Cover and chill at least two hours.
Combine 1/4 cup flour, 2 tablespoons cornmeal, and next 3 ingredients; set batter aside.
Combine remaining 1/2 cup flour and 1/4 cup cornmeal.
Dip stuffed peppers in batter; dredge in flour mixture.
Pour oil to depth of 2 to 3 inches in a Dutch oven; heat to 375F degrees.
Fry peppers, a few at a time, 1 to 2 minutes on each side or until golden.
Drain on paper towels.
Yield: about 12 appetizers.
DeLea Lonadier of Louisiana, in January, 1995 "Southern Living".
Typos by Jeff Pruett.
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In a large, heavy-bottomed saucepan, heat all the ingredients, stirring frequently.
Simmer uncovered for about 1 1/2 hours.
The chutnet will get When the chutney has thickened, keep it simmering.
Ladle hot chutney into sterilized, hot 1/2 pt canning jars, leaving 1/2" head space, and seal.
Process jars in a boiling water bath or steam canner for 10 minutes.
Tip: To peel a tomato, grasp it with tongs or with a long carving fork and dip it into boiling water for several seconds.
Then plunge it into cold water.
The skin will be loosened, and can be peeled off easily.
Source:  Garden Way's Green and Red Tomato Cook Book :        by Janet Ballantyne :        MM format April Bowman-Fox  
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Remove giblets and neck from goose; reserve for other uses.
Rinse goose thoroughly with cold water; pat dry.
Sprinkle salt and pepper inside cavity of goose.
Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet.
Crumble bacon, and set aside.
Saute green onions and green pepper in drippings until crisp-tender.
Combine stuffing mix, bacon, green onions, green pepper, 1-1/4 cups water, peaches, dates, and egg, stirring well.
Spoon mixture into goose cavity; close with skewers.
Truss goose, and place breast side up on rack in a roasting pan.
Insert meat thermometer in thigh, making sure it does not touch bone.
Bake, uncovered, at 350 degrees F for 1 hour and 45 minutes or until meat thermometer registers 185 degrees F.
Spoon any leftover dressing into a lightly greased baking dish.
Cover and bake at 350 degrees F for 40 minutes or until done.
Yield: 2 to 4 servings.
From Virginia B.
Stalder of Virginia in November, 1988 "Southern Living" Typos by Jeff Pruett  h
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Lightly saute the garlic & red bell pepper in the olive oil, then add the broccoli & a few tablespoons of water.
Cover & cook over high heat for a minute or two until just tender.
Add the peas & tomatoes, season with cayenne & thyme, cover & cook for 5 to 10 minutes.
Meanwhile, cook the pasta until *al dente*.
Drain & toss with the sauce.
Season with salt if needed & serve.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Saute garlic in olive oil until JUST beginning to brown.
DO NOT allow garlic to brown.
At the FIRST sight of browning the garlic is finished.
Any more cooking will make the garlic bitter.
Add broccoli & toss to coat, then add this mixture to the hot, drained pasta and toss to mix completely.
Season w/salt & pepper to taste.
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Cook pasta in large pot of boiling salted water until tender but still firm  to bite.
Meanwhile, heat oil in heavy large skillet over low  heat.
Add garlic and stir 2 to 3 minutes.
Add capers and liquid and heat through.
Add drained pasta to skillet.
Mix in minced herbs  and  red  pepper flakes.
Sprinkle with chees.
Garnish with basil leaves and serve.
Fry the onion into oil until golden.
Combine with the pumpkin & the sweet potatoes in a heavy pot.
Add lemon juice, cloves, salt & 1 c coconut milk.
Cover & simmer for 10 minutes.
Uncover, stir gently & add cinnamon.
Cook a further 15 to 20 minutes.
Stir often to prevent sticking.
Add more milk if necessary.
VARIATION: Thin 1/4 c peanut butter with 1/2 c hot water, adding water a little at a time.
Add more water to make a cup & use in the recipe instead of coconut milk.
"The Africa News Cookbook"  
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Mix flour with eggs and water and a pinch of salt until blisters begin to appear on the surface.
In a large saucepan, bring plenty of salted water to a boil.
Then place dough onto a galushka board which should be held over the boiling water.
With a knife, cut pieces of dough from the mass, and flick straight into the water.
Take care that the water boils steadily all the time, and not to cook too many at a time.
When the galushka are done they will float to the surface.
Make sure that they are ALL removed as soon as done, or they become soft and watery.
As you remove them from the boiling water, rinse in cold water, and drain in a colander.
When drained, toss them in hot lard or butter.
If necessary, add salt before serving.
Per 1 cup serving: 336 calories 13.
1g protein 52.
6g carbohydrate 8.
4g fat 27.
1mg sodium  Garbanzo flour may be purchased at a health food store.
If you have a home mill, any bean or lentil may be used in place of the garbanzo flour.
A nutritious pasta which combines nicely with Onion Dill Pasta, or may be served alone with salsa, chili, or other spicy topping.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
In a large kettle, bring  2 quarts of water to a boil.
Trim cauliflower and break into flowerets.
Drop into boiling water and cook about 2 minutes.
Drain in a colander.
In a large, non-stick skillets, heat oil and brown garlic.
Add cauliflower and sesame seeds and stir-fry 1 minute.
Dust with paprika and pepper before serving.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 76; CHO: 0mg; CAR: 6g; PRO: 3g; SOD: 9mg; FAT: 5g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yous via Nancy O'Brion and her Meal-Master  
In a large pot, boil the collards until very very very tender.
Drain cooked greens thoroughly in a large strainer or colander.
Heat the oil in a skillet or the pot that was used to cook the collards.
Add the garlic and cook, stirring constantly, until garlic is nicely browned and crisped.
Add drained collards, season with salt and pepper, and a few dashes of Tabasco.
Mix together thoroughly.
Goes nicely with black-eyed peas, rice and cornbread.
Copyright 1995 Karen Mintzias  
Peel potatoes.
Gently boil salted water until barly tender.
Drain.
Put drained potatoes back into pan and shake over heat until they appear to have flours on the outside.
Cool and thinly slice.
Melt butter in large skillet.
Add garlic through press.
Season with salt and pepper.
Add potatoes to skillet.
Turn them about in the butter then press together to form a large flat cake.
Cover slow heat.
Turn the whole mass with a spatula fairly frequently until a nice brown crust has formed.
Serve hot.
Makes 6 servings.
Food Exchanges per servings: 1 STARCH/BREAD EXCHANCE + 1 FAT EXCHANGE (If you make the potatoes medium which would about 1/2 cup for Starch/bread exchange & cut back on the oil by using a pan spray and use 1 fat exchange per serving.
This is really a dish that Bert would enjoy).
Vegetable Cookbook by Paul Mayer and Nitty Gritty Productions Brought to you and yours via Nancy O'Brion and her Meal-Master  1A1A1@1@1`9`9
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Grind the pork butt, pork fat, ham and garlic on the large grind of a meat grinder.
Place ground meat in a bowl and add spices, mixing thoroughly.
You can saut a samll quantity of the mixture and taste for seasoning.
You may want to add more spices, salt, pepper or garlic.
Stuff sausages into pork casings (available at most large meat stores or you friendly local butcher)  Makes about 6 4-inch sausages.
You can saute sausages over low heat with a little butter for 15 to 20 minutes, or poach in simmering liquid.
You may grill them as well.
Serve with cold beer.
From: The Book of Garlic   
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Grind meat and fat separately through the coarse disk, mix together, and regrind through the fine disk.
It will help to chill mixture in the freezer about thirty minutes between grindings.
Mix in the salt, garlic, and brandy.
Grind remaining dry ingredients until you have a fine powder; mix into meat.
Cure in the refrigerator 24 hours.
Prepare casings, stuff and tie into 6-7" links.
Hang to dry 8-12 weeks or until it is sufficiently firm.
Source: Home Sausage Making by charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw.
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Toast almonds in a 325 oven for 10 min.
chop.
Lower heat to 275 and bake the garlic in the oil.
You might want to cover it to prevent browning.
Let the garlic cool,then blend it along with the oil in a f/p.
Add cream cheese,sour cream,worcestershire,and mustard,blend well.
Add nuts,parsley,rosemary,shallots,salt,and pepper,blend again.
Remove from f/p and place in a mixing bowl.
Whip the cream and fold into the mixture.
Pour into serving bowl and chill for 2 hrs.
Serve at room temp.
Mix potatoes, garlic and oil in a 10 x 15" rimmed pan.
Bake at 450
until well browned, about 1 1/4 hours.
Turn vegetables with a wide spatula every 10-15 minutes.
Pour vinegar into pan, scraping with spatula to release browned bits and to mix with potatoes.
Add salt and pepper to taste.
Pour potatoes into a wide, shallow bowl.
Chop half the watercress and mix with potatoes.
Tuck remaining watercress around potatoes and sprinkle with chives.
Per serving: 284 calories, 4.
3 g protein, 15 g fat, 35 g carbohydrate, 25 mg sodium, no cholesterol.
Source: Unknown TYped by Katherine Smith Kook-Net: The Shadow Zone IV ~ Stinson Beach, CA  E
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Cook spaghetti until *al dente*.
Meanwhile, heat the garlic in the olive oil until it smells fragrant, just a few moments.
Toss in the herbs & remove from the heat.
Drain the pasta & toss in the pan with the garlicky herbs.
Season & serve & do not add cheese as it only interferes with the herby flavours.
Be sure to add enough salt & pepper, however.
VARIATION: Omit the basil altogether.
Replace the sage with any of the following fresh herbs: marjoram; oregano; thyme; rosemary or tarragon.
Conversely, reduce the amount of sage & add a little of all these herbs.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
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Melt the butter, olive oil, lemon juice, garlic & pepper together in a small pot or on the grill.
Slice any mushrooms that are over 3 inches in diameter into strips.
Brush the mushrooms generously with the melted mixture.
On a covered grill, over medium-hot coals, grill the mushrooms upside down for about 8 minutes.
Trun & grill the tops for another 8 minutes.
The mushrooms should be very tender & well browned.
Kelly McCune, "Vegetables on the Grill"  
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Cook the potatoes in lightly salted boiling water until very tender, about 15 minutes.
Drain.
Preheat the oven to 375 degrees.
Pass the potatoes through a food mill or ricer into a large bowl, cool for five minutes.
Add eggs, milk, butter, pecorino, ham, salami, provolone, mozzarella and parsley.
Season well with salt and pepper and mash mixture until creamy.
Grease the bottom and sides of a 10 inch round baking pan with *at least* 3 inch sides with butter.
Coat with the bread crumbs.
Turn the potato mixture into the pan and smooth down evenly.
Sprinkle lightly with bread crumbs then gently press the crumbs into the potato mixture.
Bake in the preheated oven for 45 minutes.
Let rest for five minutes.
Pass the thin blade of a knife along the inside edge of the pan and, holding securely, invert the pan onto a serving platter.
Serve hot; at room temperature; or cold.
Washington Post Jan 8, 1997  == Courtesy of Dale & Gail Shipp, Columbia Md.
Grind the beef, pork, and fat separatelt through the coarse disk.
Mix together and chill in freezer a half hour or so.
Grind through the fine disk.
Mix remaining ingredients in.
Cure in the refrigerator for 24 hours.
Pack into casings, tying off into 12" links, and hang to dry.
Since the salami is a very thick sausage, eight weeks is the minimum time you should allow before sampling.
Depending upon your specific drying conditions, twelve weeks is about the optimim drying time.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
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Pare potatoes with a vegetable peeler.
Grate potatoes on medium grater into a large bowl.
Add onion, salt, and pepper and mix lightly but well with a blending fork.
Melt margarine in a 10-inch frying pan and rotate to coat bottom and sides of pan.
Turn potatoes into pan; pat down and spread evenly.
Cover pan tightly; turn heat low and let cook about 15 minutes or underside is browned.
Take pan off heat temporarily.
Put a 12-inch plate (or very large pie plate) unside down on top of potatoes and, with one hand handle of frying pan and the other hand guiding the plate, turn frying pan unside down, then lift off the pancake.
This put the pancake back on the plate.
Next, immediately slide pancake back into the frying pan, browned side up.
Return to low heat.
Do not cover.
Let cook for another 15 minutes or until bottom is browned.
To serve, cut evenly into 6 pie-shaped wedges.
Food Exchanges per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 16g; PRO: 2g; FAT: 6g; CAL: 124; LOW-SODIUM DIETS: Omit salt.
Use unsalted margarine.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess, R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master  
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*NOTE:  The original recipe called for butter or margarine.
I used a lower fat margarine.
Place carrots in a large skillet, cover with water and bring to a boil.
Reduce heat, cover and simmer until crisp-tender, about 3 minutes.
Pour off water leaving carrots in pan.
Add remaining ingredients and stir over medium-heat until carrots are glazed, 1 to 2 minutes.
These were *really* good.
Entered into MasterCook and tested for you by Reggie Dwork   Recipe By     : Woman's Day, 9/17/96  From: Path   RcRcR
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Per 1 cup Serving: 237calories 10.
2g protein 42.
8g carbohydrate 2.
7g fat 21.
5mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Heat 1 Tbsp of the peanut oil in a saute pan over medium-high heat.
Saute the ginger and garlic 1 minute.
Add the shrimp and cook 2 minutes, or until pink.
Remove the shrimp mixture from the pan.
Add the remaining 1 Tbsp oil and the asparagus and saute 3 minutes.
Return the shrimp mixture to the pan.
Add the pasta, sherry and lemon juice.
Heat through, tossing to mix well.
Source:  Ron McNeely,  Denver, Colorado  Makes 4 servings.
** The Herb Companion -- Oct/Nov 96 **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
I made a gingerbread house this year, using the gingerbread recipe and Royal Icing recipe I found here.
First I made templates out of corrugated cardboard.
Two side walls, a front and back wall, two roof sections, two porch roof sections, two porch floor sections.
(My gingerbread house is a two-story American farmhouse with a corner porch.
)  I prepared and rolled out the dough on baking parchment, then laid the cardboard down and cut out the walls.
After the cutouts were cut, I removed the cardboard.
I also cut out the windows to leave open holes.
Before baking, I poured melted sugar into the windows to make "glass.
"  Then I baked the gingerbread sections.
After they were baked, but still warm, I put the cardboard back on them to see if they were the same size, because cookie dough often spreads a little when it bakes.
Sure enough, the pieces needed trimming.
So I trimmed them with a sharp knife, and Lynnie and I ate the bits we cut off.
Next, I put all the house parts on racks to cool overnight.
The next day, the cookie pieces were cooled and dry.
I put the walls together with royal icing, propped them up with mason jars so they would stand, and left for work.
When I came home that night, the icing had set and the walls were solid.
Next I glued the roof and porch floor in place with the icing.
The roof wanted to slide off the pitch of the walls, so I kept it in place with a couple of straight pins (I removed the pins after the icing hardened.
) Then I left these bits to harden overnight.
The next morning, I put on the porch roof.
It needed to be propped with mason jars, too.
I also put on the porch columns (candy canes) to hold the front of the roof up.
When I got back from work that night, the house was ready to finish.
The roof came first:  I buttered the roof with a nice thick layer of royal icing and shingled it with Necco wafers.
Shingled, mind you, over- lapping the the wafers like little slate shingles, not putting them edge-to-edge.
I did that on both the main roof and the porch roof.
Next, I piped white frosting around the windows and door, for molding.
I piped red frosting on the windows for the window panes.
Between the windows I glued little candy wreaths, then piped green frosting between them to make holly bunting, and piped red bows to "hold it" there.
I made the foundation out of sugar cubes, and downspouts from candy canes.
And I glued various Christmas candies all around the house for decoration.
When I was all done, I made frosting icicles hanging from the eaves.
But it really did take more than one day to put together.
Dave From: Dave Sacerdote Date: 16 Dec 96 National Cooking Echo 
Mix, beat for 7-10 minutes.
Spread as desired.
HOUSE HINTS:  Don't cut shapes until after dough's baked.
Fill baking sheet with sheet of dough, cut it as soon as out of oven.
The shapes fit together better as will become misshapen if cut before baking.
Bevel or miter edges of walls where they join.
Do this with sandpaper after the baked pieces have become cold.
They fit better.
Forget trying to make the whole thing edible and use glue gun to stick walls together.
Only eat the flat part of the walls.
Can make roof out of 2 pieces of cardboard and cover with candy or shredded wheat (thatched roof look).
A gingerbread roof is heavy and difficult to make even.
Make lots of soft royal icing and spread on liberally to look like snow and cover small faults.
Use cardboard tube and stick bridge mix on it with royal icing.
Looks like a fieldstone chimney.
Eat candy but not tube.
Ice cream cones covered with green and white icing make good evergreen trees and pretzels are good for fences.
From: Teri Chesser                    Date: 18 Nov 96 National Cooking Echo 
Saute scallions, garlic and turmeric in oil until scallions are soft.
Add remaining ingredients, simmer for 10 minutes and serve.
Per serving: 124 cal, 3 g prot, 80 mg sod, 13 g carb, 8 g fat, 0 mg chol, 78 mg calcium  HINT: Substitute packaged shredded coconut for fresh  Source: Vegetarian Gourmet, Autumn 1993 Typed for you by Karen Mintzias  
SVWUP
Place the garlic cloves and the milk in a small saucepan over medium heat, and bring to a boil.
Reduce the heat to low, and simmer for 5 minutes.
Drain the garlic, discarding the milk (do not rinse the garlic) Melt the butter in a medium-size saucepan over medium heat.
Stir in the sugar and the salt, and then add the garlic cloves.
Stir so they are coated with the butter mixture.
Reduce the heat to low, and cook until the garlic cloves are carmelized on the outside and very soft on the inside, shaking the pan often so they carmelize evenly, 20-25 minutes.
The glazed garlic cloves can be cooked up to 1 week in advance if stored, covered, in the refrigerator.
Reheat in a small saucepan, covered, over low heat.
Source: Farmhouse Cookbook by Susan Herrmann Loomis.
Carolyn Shaw's Collection  
Cook sweet potatoes in boiling water to cover 20 to 25 minutes or until fork-tender.
Let cool to touch; peel and cut into 1/2-inch slices.
Arrange slices in lightly-greased 12" x 8" x 2" baking dish; set aside.
Combine brown sugar and next 7 ingredients in a saucepan.
Cook over medium heat, stirring constantly, until mixture begins to boil; boil 1 minute, stirring constantly, until mixture is thickened and bubbly.
Pour over sweet potatoes; sprinkle with chopped walnuts.
Cover and refrigerate 8 hours.
Remove dish from refrigerator; let stand 30 minutes.
Uncover and bake at 350F for 30 minutes or until thoroughly heated.
Yield: 8 servings.
"Southern Living", November, 1990    Typos by Jeff Pruett.
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Place the butter or margarine in an 8 inch square microwaveable baking dish and microwave on high for 30 seconds or until melted.
Stir in the orange juice and cinnamon.
Add the potatoes, tossing to coat.
Cover with waxed paper.
Micorwave on high for 6-8 minutes or until tender, stirring and turning the dish once during the cooking.
Garnish with oranges if desired.
Source:  Mr.
Food Recipe Club Newsletter, Jan/Feb.
1995 Typed in MM format by Linda Fields, Cyberealm BBS 315-786-1120  
Cut sweet potatoes in half crosswise.
Place in large pot with lightly salted water to cover.
Bring to a boil and boil until tender, about so minutes.
Drain  Preheat oven to 350 degrees.
When potatoes are cool enough to handle, cut crosswize in 1/4 slices.
Spray 1 1/2 quart baking dish with non-stick cooking spray.
Place half the potatoes in the baking dish, top with margarine, half brown sugar and half the Sweet' n Low Brown.
Repeat.
Top with chopped pecans.
Bake 20 - 25 minutes or until pecans begin to brown.
Makes 8 Servings.
Calories: 250 per serving.
Calories saved: 105 per serving.
Souce: From the box of Sweet'n Low Brown Brought to you and yours via Nancy O'brion and her Meal-Master  
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Cut squash in half lengthwise, and remove seeds.
Place cut side down in a greased baking dish; add 1/2 inch water.
Cover and bake at 350    degrees F for 30 minutes.
Melt butter in a small saucepan.
Add celery and onion; cook until tender.
Add ham, sugar, and allspice; stir well.
Cook over medium heat until thoroughly heated.
Stuff squash with ham mixture.
Cover and bake at 350 degrees F for 15 minutes.
Remove cover, and bake an additional 15 minutes.
Yield: 4 servings.
James Barden of Virginia in October, 1981 "Southern Living" Typos by Jeff Pruett  
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Blend tomatoes, garlic and olive oil in food processor until smooth.
Add hazelnuts and cheese.
Process to the consistency you prefer - smooth or slightly  chunky.
Season to taste with freshly ground black pepper.
Great on pasta, vegetables, rice, potatoes, seafood, etc.
Source: The Oregonian Foodday, April 25, 1989  '
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Spray 10-inch skillet with cooking spray; heat over medium heat.
Add all ingredients.
Stirring occasionally, cook 8 to 10 minutes or until lightly browned & tender.
Per Serving: 70 calories, 2 g protein, 15 g carbohydrate, 0 g total fat, 0 g poly.
fat, 0 g sat.
fat, 0 mg cholesterol, 100 mg sodium.
Typed & Posted by Anne Marie Chiappetta.
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Drain the hearts of palm and cut them into bite-size pieces.
Add remaining ingredients except lettuce leaves.
Cover, refrigerate overnight.
Serve on lettuce leaves.
1/4 recipe - 90 calories, 1 vegetable, 2 fat exchanges 4 grams carbohydrate, 0 protein, 9 fat 27 mg sodium, 125 mg potassium, 0 cholesterol  Source:  Am.
Diabetes Assoc.
Holiday Cookbook by Betty Wedman 1986 Shared but not tested by Elizabeth Rodier, Nov 93  
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Per 1 cup Serving: 210calories 8.
0g protein 42.
0g carbohydrate 1.
0g fat 0.
6mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
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Melt butter in large skillet, saute celery and onion until onion in transparent.
Stir in next four ingredients.
Place bread cubes in large bowl; stir in onion and celery mixture.
Add chicken broth; toss to combine.
Stuff loosely into neck and breast cavities or turkey or chicken and roast or place stuffing in casserole.
Bake in covered casserole in 325
F oven for 45 minutes.
Makes about 10 cups.
** The Dallas Morning News -- Neighborhood Shopper -- 18 Dec 96 **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  6
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In large pot of boiling salted water, cook potatoes 20 to 25 minutes or until tender.
Drain in colander.
Add margarine and green onions to cooking pot; cook over medium heat 1 minute.
Stir in basil, chives, dill, salt and pepper.
Return drained potatoes to pot over low heat.
Add cheddar cheese and milk.
Mash with potato masher.
Source: Sargento pkg.
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Place tomatoes in an 8-inch baking dish.
Combine remaining ingredients, stirring well; spoon over tomatoes.
Bake at 425 degrees F for 6 to 8 minutes.
Mrs James Krachey of Oklahoma in June, 1982 "Southern Living" Typos by Jeff Pruett  
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MAKE CORNBREAD:  The night before, make the cornbread.
Preheat oven to 425 degrees F.
Thinly coat the bottom of a standard Pyrex pie plate, or 9-inch square baking pan, with vegetable oil.
Put pan in oven while it is preheating and you are mixing the cornbread batter.
In a mixing bowl, blend together the cornmeal, flour, salt and baking powder.
Stir in the egg and about 3 T vegetable oil.
Add milk and mix thoroughly by hand.
The consistency should be a thick, but not "doughy," liquid.
It may be necessary to add a little more milk.
Pour into preheated pan and bake for 30 minutes or until slightly brown on top.
Let cool in pan for 30 minutes.
Remove from pan and break up into very large chunks in a large mixing bowl.
Let stand overnight, uncovered.
This will ensure that it is dry and stale.
MAKE TURKEY BROTH:  The night before, make the turkey broth.
Bring about 12 C of water to a boil in a large pot.
Thoroughly rinse turkey neck, giblets and gizzard.
Add turkey parts, onion, celery leaves and celery stalk to water, cover and reduce heat to a low simmer.
Simmer on very low heat for 2 hours.
Strain the broth, cover, cool quickly and refrigerate.
: Continued in Part 2  : Copyright (C) 1986 USENET Community Trust  
#"&546!2
: Continued from Part 1  MAKE DRESSING:  30 minutes before you are ready to stuff the turkey, make the dressing.
Crumble the stale cornbread in the very largest bowl you can find.
Add the herbed bread cubes and mix thoroughly by hand.
Add the rice and mix thoroughly by hand.
Briefly saute the onions and celery in butter just enough to make the vegetables translucent.
Saute the mushrooms in butter (or margarine) until all the resulting liquid has evaporated.
Add the sauteed onions, celery and mushrooms, and mix thoroughly.
Add the pecans and mix thoroughly.
Season with salt, pepper, sage and thyme to taste.
Bring the turkey broth to the boil and boil for a minute or two to make sure it is sterile.
If you are going to stuff the turkey, add just enough turkey broth to barely moisten the dressing.
Taste for seasoning and adjust if necessary.
Very loosely stuff the abdominal cavity and breast cavity with dressing.
Do not pack it in tightly.
It needs room to expand.
You are going to be cooking some more dressing in a baking pan beside the turkey, so there will be plenty to go around.
Secure neck cavity opening with one or more poultry skewers.
The abdominal cavity may be left open or (if your butcher cleaned the turkey properly and left a flap of skin) secured with poultry skewers.
Add enough boiling broth to the remaining dressing to moisten it uniformly.
Do not over-moisten.
The baked dressing should be barely moist, not gummy-wet.
14 Spoon dressing into uncoated baking pans.
Cover with foil/plastic wrap and refrigerate until ready to bake.
One half hour before serving dinner, bake dressing, uncovered, at 425 degrees F.
for 30 minutes.
NOTES:  *  Southwestern style herbed cornbread turkey stuffing -- This is the traditional McGarvey family dressing for Thanksgiving and Christmas dinner.
It originated with my maternal grandmother in southern Virginia and evolved through her moves to Texas, Oklahoma and California and further evolved through my military family's moves all over the world.
The recipe includes making 1 batch of cornbread and 1 batch of turkey broth.
Directions are given for both stuffing the bird and baking the dressing separately.
*  This recipe makes enough dressing to stuff a 15-pound turkey and 2 9-inch-square baking pans.
*  Never stuff the turkey until you are ready to roast it.
Cooking lore is rife with horror stories of food poisoning resulting from turkeys stuffed too early and let sit while wonderful organisms develop in the stuffing.
Make sure you bring the turkey broth to a boil before you use it, just to make sure that nothing is growing in it.
The stuffing inside a turkey does not reach a high enough temperature to kill bacteria while the turkey is roasting, so you must be extremely careful with what you put there.
*  I like to use Pepperidge Farm brand herbed bread cubes.
*  I use a huge ceramic bowl (large enough for "rising" a 4-loaf recipe of bread dough) in which  to mix the dressing.
If you don't have one handy, you can use your kitchen sink.
Clean and rinse the sink thoroughly, then put in the stopper and use as a mixing bowl.
If you are going to stuff the turkey, be sure that you don't overmoisten the dressing.
The stuffing will absorb a lot of moisture from the bird, and who wants a turkey with stuffing soup? Also, be sure to not over-stuff the turkey: the stuffing will expand during the roasting and it needs room to expand.
*  About 12 C of turkey broth is at least double the amount of liquid necessary to moisten the dressing.
If you use all of it, you will not have a relatively light, dry dressing.
The extra broth should be used in making turkey gravy or can be the base stock for making turkey soup with the carcass.
If you're not up to making turkey broth, you can substitute chicken broth, but this is a great way to use the neck and gizzard.
*  No quantities of the herbs are given because you can make this as spicy or as mild as you like.
We like ours heavy on the sage and thyme.
: Difficulty:  moderate.
: Time:  several hours, spread over 2 days.
: Precision:  measure the cornbread ingredients.
: Pamela McGarvey : UCLA Comprehensive Epilepsy Program, Los Angeles, Calif.
, USA : {ihnp4!sdcrdcf,ucbvax!ucla-cs,hao}!cepu!pam  : Copyright (C) 1986 USENET Community Trust  
Combine stock, water and pepper in a saucepan and bring to a boil.
Stir in quinoa, reduce heat to low, and cook, covered, about 12 minutes or until all liquid has been absorbed.
Remove from heat and stir in olive oil, oregano and thyme.
Cover again and allow to stand 5 more minutes before serving.
Makes 6 servings.
Per serving: Calories 134 Fat 4 g No cholesterol Sodium107 me Percent calories from fat 27%  Jeanne Jones/Ring Features Syndicate Dallas Morning News 10/16/96 Typos by Bobbie Beers  
Combine cheese and butter in large bowl of electric mixer and blend well.
Mix in sherry and Worcestershire sauce with salt and pepper to taste.
Add walnuts and mix until evenly distributed.
Taste and adjust seasoning.
Pack cheese mixture into crock and seal tightly.
Refrigerate until ready to use.
Let cheese stand at room temperature for 1 hour before serving.
"Hearty Farmhouse Suppers"  "Bon Appetit" magazine, February, 1983 Typos by Jeff Pruett  
Fill ring mold (any size that fits into punch bowl) with 1 to 1 1/2 pounds of grape clusters of all colors.
Barely cover with water; freeze.
Halve and seed the remaining grapes.
Put into a large refrigerator container, along with pineapple.
Add remaining ingredients except soda or champagne.
Cover and chill two hours or overnight.
At serving time, dip ring mold in hot water for ten seconds; remove ice ring.
Put into punch bowl.
Pour in fruit-wine mixture.
Add soda water or champagne.
Ladle punch and some fruit into cups.
Makes about 3 quarts.
Nutritional Information: per serving: 68 calories, 0.
2g fat, 4mg sodium, 13g carbohydrates, NO cholesterol, 0.
3% calories from fat.
**  Dallas Morning News  --  Neighborhood Shopper  --  25 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  E
Prepare the cakes according to the directions, using two round cake pans.
When they are baked, leave in pans.
Dissolve the jello in seperate bowls using only one cup hot water for each one.
Don't add the second cup of cold water.
Make pencil size holes in the all ready baked cakes.
Pour one color of the jello into one cake, and the other color in the other cake.
Chill in fridge for at least four hours or until jello is set.
Remove from pans, frost with dream whip or whipped cream and keep in fridge until needed.
This one is really easy to make, and looks like you spent lots of time making it!  Origin:  My recipe file Shared by: Sharon Stevens  
Spray a wok or nonstick skillet lightly with cooking spary.
Place snow peas and scallions in the wok or skillet, and stir-fry over medium-high heat, stirring constantly for 2 minutes.
Add pimentos and sherry.
Stir-fry one minute longer.
Peas should be bright and crisp.
Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE; CAL: 39; FAT: 0g; CHO: 0mg; SOD: 4mg; CAR: 7gm; SUGARS: 4gm;  PRO: 3gm; Source: Diabetes Forecast, Dec.
1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
In a 6-quart electric slow cooker, or in a 6-quart saucepan over the lowest heat setting, combine all ingredients except rum.
Cover and cook on low heat setting in cooker 6 to 7 hours (2 to 3 hours in a saucepan on a stovetop).
Just before serving, stir in the rum, if desired.
Remove and discard cinnamon sticks, orange slices and cloves.
Serve hot in mugs or heatproof punch cups.
Makes about 24 (1/2-cup) servings.
Nutritional Information: per serving: 120 calories, 5mg sodium  Source:  "The Best Slow Cooker Cookbook Ever" **  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally.
Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hand the strips in the oven with a pan below to catch the drippings.
Set the oven on it's lowest setting (100 - 150 F.
) and use something to keep the door ajar.
The jerky should be dry after 8 - 10 hours.
Makes 4 servings.
From: Steve Herrick                   Date: 05-14-92  
Combine garlic, bay leaves, cloves, coriander seeds, peppercorns, and mustard seed in blender.
Blend until coarsly chopped.
Add brown sugar.
Set aside.
Trim roast (venison, beef, etc.
), weigh and measure 1 level Tablespoon of curing salt per pound.
Add measured curing salt to spice mixture you set aside.
Rub spice mixture into roast, pressing in well.
Measure roast at thickest point.
Place into heavy freezing bag and close securely.
Place in shallow pan in refrigerator.
Cure 5 days per inch of measured thickness, turning bag daily.
At end of curing time wrap and freeze.
To cook:  Drain juices, if desired rinse thoroughly under cold running water to remove extra salt and spice pieces, wrap in foil and bake sealed at 300 degrees 2 to 3 hours or until tender.
Or use in any corned beef recipe.
Dorothy's comments: This recipe has been tested by my whole family on both beef and venison with the results that if I do not have one either in process or residing in the freezer ready for instant cooking I certainly hear about my oversight!  It has become the most requested top of the list for both Birthday and Christmas giftlists.
For ease in converting the ratio of meat to spices I have set my serving size to the most often used size of roast by my family.
I have used this on several different cuts of meat, however, our favorite is bottom round.
Recently I became lazy and instead of grinding the spices in my blender I left them whole.
The result was exactly the same in flavor and since I hate to bite into a spice by mistake and rinse them off before I cook the corned beef, it made the rinsing task a whole lot easier! I haven't tried using brisket myself, however since that seems to be the only cut of meat that you can get as corned beef in the supermarkets around where I live, I imagine it would work fine.
Actually, avoiding brisket was one reason I decided to corn all my own meat at home! IMHO briskets "might" make good doorstops! Seriously though, the main reason we don't care for brisket is only because mostly it has a high amount of fat.
The corning process does such a good job of tenderizing that there is no problem with the toughness.
Our favorite cut of meat to corn is the bottom round since it seems to be a leaner cut of meat.
Usually I just cook the corned beef in the oven with a few potatoes, carrots and celery with it.
Or my husband likes to wrap it in foil and cook it on the barbecue grill, unwrapping and browning it the last 15 to 20    minutes of the cooking time.
Sylvia's comments: on brisket, it produced a very flavorful corned beef, usable after about 12 hours in the crockpot.
Nutritional information per serving:  xx calories,   xx gm protein, xx mg cholesterol,  xx gm carbohydrate,  xx mg sodium, x.
x gm fiber, x.
x gm fat, x.
x mg iron,  xx mg calcium,  x% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, GEnie THE.
STEIGERS, CI$ 71511,2253, Internet sylvia.
steiger@lunatic.
com, moderator of GT Cookbook and PlanoNet Lowfat & Luscious echoes  From: Dorothy Flatman                 Date: 06-16-94 The Lunatic Fringe Bbs * Home Of Plan  (901) F-Cooking  
Cut pork in chunks and grind with electric food grinder into a large bowl.
Pour in all of the above ingredients and mix with hands until all seasonings are well blended in.
With meat press, press into very thin patties.
Tear off large piece of handi-wrap, place 1 patty, interleaving scott wax paper between each patty, until package of 5.
Wrap handi-wrap around, put in freezer.
Will make approx.
25 to 26 patties.
When desired, pry patties apart with knife and cook in covered frypan for approx 20 minutes, turning over every 3 minutes.
From: Rich Harper  
Preheat oven to 500F.
Lightly spray cookie sheet with vegetable cooking spray.
Slice unpeeled baking potato into very thin slices.
In bowl, toss potatoe slices with dressing until evenly coated.
Arrange potatoes in single layer on cookie sheet.
Bake about 20 min.
or until lightly browned on both sides, turning once after 10 min.
Coarsely grind pork shoulder or chop in food processor.
Add remaining ingredients.
Mix thoroughly by hand.
(Do not use mixer - meat will toughen)  Pack into crock or glass jar; refrigerate.
Use within a week.
Use 1/3 cup mixture for each commerical link.
From: PAT BUTTONS                  Refer#: NONE  u
In a heavy medium saucepan over medium heat, melt the butter; add onion.
Cook until tender.
Stir in ketchup, water, Worcestershire sauce, brown sugar, tomato paste, vinegar, mustard, pepper sauce and cocoa.
Hea to boiling, stirring occasionally; remove from heat.
Pour one-half of sauce into a 13x9-inch glass dish.
Place chicken, skin side down in the sauce; spoon remaining sauce over the chicken.
Cover, refrigerate 4 hours or overnight.
Heat the oven to 375
Place wings on broiler pan; reserve sauce.
Bake for 40 to 45 minutes or until chicken is tender, turning over wings and brushing with additional sauce.
Serve immediately or refrigerate and reheat later.
Makes about 16 chcken wings.
NOTE:  Keep cooled wings refrigerated no more than 2 days.
**  Dallas Morning News  --  Neighborhood Shopper  --  25 Dec 94  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Combine hominy, onion and pimientos in a greased 1 1/2-quart casserole.
Blend butter, flour and salt in a saucepan; stir in milk.
Cook milk mixture, stirring constantly, until mixture bubbles and thickens.
Stir in cheese; heat until cheese is melted.
Pour over hominy; bake in preheated 350'F.
oven 20 minutes.
  Posted by Sharon Dibble 5/18/95  
Peel and cut onions in half crosswise.
Place cut side down in shallow baking dish just large enough to hold all onions in one layer.
Sprinkle with water; cover with aluminum foil.
Bake at 350 degrees F.
30 minutes.
Turn onions cut side up.
Combine remaining ingredients.
Spoon half of mixture over onions.
Return to oven and bake, uncovered, 15 minutes.
Baste with remaining honey mixture; continue baking 15 minutes or until tender.
In a saucepan, cook parsnips in water and salt over medium heat until fork-tender, about 10 minutes.
Drain and remove from pan.
In same pan heat butter, honey, juice and orange peel together; toss with parsnips and a little salt, if desired.
Serve hot.
Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA  
In a bowl, combine all the ingredients.
Serve with beef.
From:  The Frugal Gourmet Celebrates Christmas Jeff Smith William Morrow and Company Company, Inc.
, 1991  Entered by:  Lawrence Kellie  
I@9N t
In container of electric blender of food processor, combine egg, milk, water, cocoa and nutmeg, blend until well mixed.
Transfer mixture to top of a double boiler.
Hear stirring occasionally, until mixture is steaming.
Do not boil.
Serve immediately.
Source: Beverages, Food Writers' Favorites.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Submitted By NANCY O'BRION   MSG# 14124  
Mix all the ingredients together in a saucepan until melted and smooth.
Taste, adjust seasonings pour over hot angel hair or linguine that has been tossed with steamed-----> vegetables (sliced carrots, broccoli, cauliflower, zucchini, yellow squash (seeds removed), snap peas, snow peas, red bell pepper--you name the vegetable--you can put it in there) For special effect, I cut each slice of carrot and zucchini into flower shapes.
It makes a stunning presentation.
I serve this as an appetizer in a large scallop shell.
Process the chili peppers, 6 of the garlic cloves & the water in a food processor or blender until it makes a pungent, soup-like mixture.
Take care when opening up the top, as the fumes will be strong.
Bring a large pan of boiling salted water to the boil.
Pour the chili & garlic mixture through a sieve into the boiling water; save or discard the solids as desired.
Add the pasta to this seasoned boiling water & cook until *al dente*.
Drain.
Toss the hot, drained pasta with the olive oil & the parsley.
Season with salt & serve.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Saute shrimp in olive oil in a nonstick pan until shrimp turns pink.
Remove shrimp and set aside.
Pour broth into pan and add onion, garlic, and red pepper flakes.
cook until liquid evaporates.
Add tomatoes, dill, clam juice, and wine and cook for 5 minutes over low heat.
Season with salt and pepper to taste and cook 10 minutes more.
Add shrimp and cook 1 minute or until mixture is hot.
Meanwhile, bring water to a boil, add pasta and cook until al dente.
Drain and put on a platter.
Pour shrimp sauce over spaghette.
Garnish with freshly grated cheese.
Turkeys weighing 12 lbs or more have more meat per pound, so these allowances can be reduced slightly.
Turkeys weighing 18-20 lbs start getting hard to handle  From:  The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991  Entered by:  Lawrence Kellie  
Whisk oil and lime juice together in large bowl.
Whisk in cumin, cinnamon, salt and grlic.
Sir in carrot.
Cover and refregerate until cold.
Serve chilled, garnished with wheat sprouts.
Food Exchanges per serving: 2 VEGETABLE EXCHANGES; CHO: 10g; PRO: 1g; FAT: 2g; CAL: 61; LOW-SODIUM DIETS: This recipe is suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess.
and Matharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master  
Soak the dried corn overnight in a bowl filled with the cold water.
The following day, put the corn and water into an enameled pot.
(Because the culinary ash reacts with metal, hominy must be processed in an enameled pot) Cover and bring to a boil over hight heat.
When the water begins to boil, stir in the culinary ash.
At this point, the ash will intensify the color of the kernels.
Cover and reduce heat.
Simmer over low heat for about 5 1/2 hours, until the hulls are loose and the corn returns to its original color.
Stir occasionally and replenish with enough water to cover the corn when necessary, or it will dry out and burn on the bottom.
Under cold running water, rub corn between fingers to remove hulls, which should be discarded.
Drain corn in a colander.
To dry hominy in the traditional manner, spread the cooked and hulled corn on an open weave basket or screen and place in full sun, turning the kernels every few hours, until completely dry.
Alternatively, place the kernels on a sheet pan in a gas oven with the pilot light on, or in an electric oven on the lowest setting, turning every few hours until dry.
(Check by breaking open a kernel:  If there is any moisture inside, keep drying.
)  Once propery dried, hominy will keep almost indefinitely without spoilage.
***NOTE*** Culinary ash is made from burning the wood of certain trees until there is only ash left.
Many types of trees and bushes found in the Southwest can be used; the Navajos use juniper primarily and the Hopis use green plants such as suwvi or chamisa bushes.
The green twigs, when burned, produce an ash with a high mineral content.
When used in cooking, it increases the food's nutritional value.
When culinary ash is mixed with boiling water and corn,the alkaline level in the ash reacts with the corn and changes it to a more intense color.
After the water has cooled, the corn changes again - to something close to its original color.
If you live in an area where culinary ash is difficult to obtain, baking soda can be used as a substitute, although it doesn't have the high nutritional content of ash.
Substitute 2 tablespoons baking soda for 1 cup ash.
Lois Ellen Frank, "Native American Cooking".
From: Mark Satterly Date: 09-02-95 Gourmet  
Preheat oven to 300.
Butter a small casserole - mine is 6 1/2" x 10 1/2".
Over med.
heat, in a large saucepan, heat the milk but don't boil it.
Slowly whisk in cornmeal & continue to stir until mixture begins to thicken - 10 min.
or so.
Add remaining ingredients & keep stirring till heated through.
Pour into casserole & bake 3 hours till sides are brown & sticky-looking.
(The pudding hardens a bit as it cools.
) Serve warm with vanilla ice cream.
An old New England favorite, this pudding is best served warm with a big scoop of vanilla ice cream.
It's a comforting wintertime dessert.
Source: "Vinyard Seasons" by Susan Branch  Posted by Lisa Clarke on Cyberealm BBS Watertown, NY 315-786-1120  Q
j0hU$
eCombine bay leaf, water, wine vinegar in medium saucepan.
Bring to a boil; add vegetables.
Simmer(steam for me) until vegetables are tender.
If you MUST simmer, drain, remove bay leaf.
Add salt and pepper Food Exchange per serving:  1 VEGETABLE EXCHANGE (IN THE BOOK, IT SAID 1 STARCH/BREAD EXCHANGE CAL: 51  The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  
t$(QP
Pare cucumber, halve lengthwise, and discard seeds and center pulp.
Dice cucumber flesh and measure 2 cups.
Combine all ingredients in a large bowl; toss until well mixed.
Serve immediatly.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 FAT EXCHANGE CHO: 7g; PRO: 1g; FAT: 3g; CAL: 51 Low-sodium diets.
Omit salt  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
And Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master  
Lay asparagus spears in shallow baking dish coated with vegetable cooking spray.
Blend Tomato Sauce, water, oregano, garlic powder, salt, and pepper.
Bake at 350F for 25 to 30 minutes.
Microwave: Cook on High for 5-6 minutes.
Food Exchange per servings: 1/2 VEGETABLE EXCHANGE + 1/2 MEAT EXCHANGE  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'brion and her Meal-Master  j@
Place whole carrots, garlic and 1 teaspoon salt in a medium saucepan.
Cover with water.
Bring to a boil, cover, and simmer until the carrots are crisp yet tender, about 5 minutes.
Drain and discard the garlic.
Arrange on a platter.
Sprinkle with chopped parsley (I keep frozen in the freezer as well as cilantro) and salt and pepper to taste.
Serve at once.
Food Exchange per serving: 1 VEGETABLE EXCHANGE.
Source: The San Diego Union Food Section, Sept.
1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Rub a peeled garlic clove over a crusty Italian loaf.
The crust acts as a grater.
Slice the loaf, butter slices and wrap in foil.
Heat in oven before serving.
From Miriam B.
Loo's Menu Planner Cookbook.
Current, Inc.
, 1978 Code 2123  Typed by Delores E.
Rowe  u
Wash the sand from the spinach.
Discard the stems and place the leaves in a food processor.
Chop in batches and set aside.
Heat the oil and 1/4 cup chicken stock in a medium saucepan.
Add onion, celery, salt and pepper.
Cook briefly, stirring.
Raise the heat, and add thespinach.
Cook until spinach begines to relese its own liquid.
Stir if necessary.
With the heat still on high, add 2 cups of chicken stock (or water).
Reduce the heat and cover.
Continue to cooking 20 minutes.
Check to see if the rice is done or needs more liquid.
To serve, place on an attractive serving platter.
Arrange slices of turkey on top.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD EXCHANGE  Source: The San Diego Union Food Section, Sept 1, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
D$ +D$
Cook the pasta according to directions.
Drain and set aside in a large bowl.
In a medium sized bowl, combine the mayonnaise, Parmesan, vinegar, Italian seasoning, and black pepper; stir into the pasta.
Add the remaining ingredients and mix well.
Best when chilled, covered for a few hours before serving.
Note: You can even add some chopped pepperoni or leftover cooked chicken or turkey; go ahead and make it as healthy as you'd like.
Source: Mr.
Food's Recipe Club Newsletter, June/July 1995 Typed by Linda Fields, Cyberealm BBS Watertown, NY 315-786-1120  
In skillet heat oil and saute onion and garlic until transpaprent.
Add the tomato paste and mix well.
ad the tomatoes with their liquid, breaking up tomatoes with a fork.
Add the undrained can of peas and simmer all gently and season with the basil, mint etc.
to taste.
meanwhile prepare macaroni etc.
Drain and do not rinse.
Add this to the sauce and stir well.
Remember that this dish is in the soup family .
Serve in bowels topped with fresh grated cheese and serve with italian bread for a nourishing lunch.
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**** Cut ribs lengthwise or horizontally, then vertically, in equal rib-width pieces.
In a large, heavy kettle/dutch oven, brown the ribs well.
Pour off fat and set ribs aside.
Using a bit of the rib fat, saute onions and garlic in another skillet until golden and limp.
Don't let them burn.
Put ribs in large kettle with onions, garlic, anise seeds, rosemary, celery, sugar, basil, oregano, tomato sauce, tomato paste and water.
Simmer together, partially covered, until sauce begins to thicken and mounds.
Stir more often as it gets thicker, this will take about 2 1/2 hours.
When sauce is desired consistency, very thick, and the ribs very, very tender, remove celery and pour sauce over pasta.
Grind meat and fat separately through the coarse disk.
Mix together with remaining ingredients.
Spread mixture in a large pan, cover loosley with waxed paper and cure in the fridge for 24 hours.
Prepare casings, stuff and twist into 4" lengths.
tie each off with cotton twine.
Hang the links 6-8 weeks, checking after six weeks by cutting in half.
If the texture is firm enough to suit your taste, the remaining sausage may be cut down and wrapped tightly for storage in the refrigerator.
Prolonged drying will result in a sausage that has the texture of something like beef jerky, at which time you can either gnaw on it like a dog with a bone or use it to club intruders.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 typed by Carolyn Shaw 12-94.
Chunks of tomatoes and lots of Italian spices make this a real winner.
It serves 8 as a side dish or 4 as a tasty main meal.
In a large bowl, combine all ingredients, mixing well.
Add small amounts of tomato liquid until pasta is evenly moistened.
Chill several hours to blend flavors.
Mix well before serving.
You can salt & pepper to taste but the sodium in the nutritional analysis will not show that.
Nutrition (per serving): 133 calories  Total Fat  1 g (8% of calories) Source: Lean Luscious & Meatless, Page(s): 99, Date Published: 1992 :  D/L from Prodigy 12-14-94.
Recipe collection of Sue Smith.
Remove core and stem of apple; leave skin on.
Cut apple crosswise into 1/4 rings; cut each ring into thin stick about 1/8 inch wide.
Combine all ingredients except lettuce in a large bowl and toss lightly to mix Poppy Seed Dressing throughly.
Serve on crisp lettuce.
Servings was 4, but I changed it to 8 servings.
Food Exchange per serving: 1 VETGETABLE EXCHANGE CAL: 39 CHO: 9g; PRO: 1g; FAT: 1g; Low-sodium diets: Omit salt in dressing reicpe.
Source: The Art of Cooking for the Diabetic by Mary Abbot Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'brion and Meal-Master  
marinate scallops for 1 hr.
in egg white, salt, pepper,cornstarch & 1-2 tsp.
Heat wok hot & dry.
When hot, add 3 cups oil.
When it's just beginning to smoke, add scallops,stirring so they separate.
After 1-2 min.
, drain them through colander, reserving 2-3 tbs.
Re- turn reserved oil to wok, add all vegetables, stir-frying or flipping the wok 2-3 min.
Drain again, reserving 1 tbs.
Again, return reserved oil to wok.
Stir-fry garlic & ginger several seconds & add chicken broth,dry sherry, salt,pepper & cornstarch mixture.
When it thickens, return scallops & vegetables to wok & allow them to become hot.
Serve.
Note: Make sure all sand is removed from scallops so they are not gritty.
Make certain cooking oil is fresh so scallops remain white.
Temperature(s): HOT Effort: AVERAGE Time: 01:30 Source: MING'S Comments: YORK ROAD; BALTIMORE Comments: WINE: WAN-FU  L
Preheat oven to 375
Work crescent roll dough into thin circle large enough to completely wrap the brie.
Place the brie in the center of the dough circle.
With fork, poke top of cheese several times.
Slowly pour 1 Tbsp jalapeno sauce over top of cheese, allowing it to sink into the cheese.
Add remaining sauce, poking cheese a few more times with fork.
(Some sauce will run over the sides.
) Fold dough over top of cheese, working it together.
Brush edges with beaten egg to help seal.
Bake for about 10 minutes, following instructions on crescent roll package.
Do not overbake, as cheese will run.
Serve immediately with crackers.
Makes about 8 to 10 servings.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Jalapeno flakes may be found in well stocked spice sections of grocery stores or in gourmet shops.
If using canned jalapenos, use the liquid in which they are packed for extra jalapeno flavoring.
Per 1 cup Serving: 237calories 10.
2g protein 42.
7g carbohydrate 2.
7g fat 47.
2mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Peel long, thin rinds from the fruit.
Squeeze the juice from all fruits and strain into a saucepan.
Add the water and sugar and stir well.
Bring to a boil, and simmer for 10 minutes, until syrup is reduced by half.
Cool thoroughly and then pour into a punch bowl.
Add the wine, rum and fruit rinds.
Stir well and serve.
Delores E Rowe  
Boil hard for 5 minutes.
Leave to cool.
Clean crock or bucket and lid with soda dissolved in boiling water, rinse well, and leave to DRAIN dry.
Pour in cold brine, though a muslin lined strainer.
Immerse the meat (duck, pork, beef, mutton) and keep it below the surface by laying a piece of boiled wood, or scrupulously clean plate on top.
Cover and keep in a dry place at a temperature below 60
F Salting time.
============ This depends on the thickness of the meat.
Trotters, 24 hrs, a leg of pork can take 10 days.
Joints required for roasting rather than boiling will be improved by a 12 hour soak in brine, without tasting too salty afterwards.
In home conditions, in a cool larder, meat can be kept in brine for up to a fortnight or three weeks, sometimes longer.
The moments islands of white mould begin to float on the surface,  remove meat and throw away the brine.
The crock will need washing in boiling soda again.
The meat will be OK.
Recipe Charcuterie and French Pork Cookery - Jane Grigson  
tDwDG
tDwDG
I rarely actually measure the ingredients, so they vary from sauce to sauce.
Combine all except the grated Parmesan cheese.
Simmer covered, 30 minutes over low heat.
Add grated Parmesan (Kraft shaker style is fine) and simmer additional 15 minutes.
Serve over hot pasta noodles.
Sprinkle more cheese on top.
I have also substituted 3 or 4 drops Tabasco Sauce for the lemon juice.
Vary spice quantities to suit taste.
Enjoy! - Jeff Duke Reposted by Lisa Greenwood  
Directions: Combine all the ingredients and marinate in the fridge for at least 8 hours, mixing occasionally.
Then, skewer the marinated strips on bamboo skewers (or toothpicks) and hand the strips in the oven with a pan below to catch the drippings.
Set the oven on it's lowest setting (100-150 Deg F) and use something to keep the door ajar.
The jerky should be dry after 8-10 hours.
In a saucepan, bring the broth, carrots, potato, turnip, onion and marjoram to a boil.
Salt and pepper to taste.
Cover and reduce heat; simmer 15 to 20 minutes until vegetables are tender.
Serve hot with croutons made from dried bread slices, which have been buttered, diced and dried out in a slow oven.
*julienned: cut into ling thin strips, resembling matchsticks.
From Miriam B.
Loo's Menu PlannerCookbook.
1978 Current, Inc.
, Code 2123  Typed by Delores E.
Rowe  
(optional)  Grease 12 miniature muffin cups or l 1/2-inch tartlet tins.
In small bowl, beat sugar and butter until light and fluffy.
Add vanilla, almond extract and egg yolk; blend well.
Lightly spoon flour into measuring cup; level off.
Stir in flour and salt.
Mix well.
Chill dough 1 hour for easier handling.
Preheat oven to 350
Place about 2 teaspoons dough into prepared muffin cups.
Press dough into bottom and up sides to form shells.
Bake for 10 to 15 minutes or until light golden brown.
Very carefully remove from muffin cups and cool.
Spoon filling into pastry bag with desired decorating tip.
Pipe filling (or spoon) into cookie cups.
Sprinkle with grated chocolate.
Store in refrigerator.
Makes 1 dozen.
**  Filling  **  In small bowl, beat 2 tablespoons unsweetened cocoa and 1/2 cup softened butter until light and fluffy.
Add 1 cup confectioners' sugar and 2 tablespoons coffee-flavored liqueur; blend well.
Nutritional Information: per cookie: Calories 260, Fat 18g, Sodium 176mg, Cholesterol  62mg, Percent calories from fat 58% First Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Carol Perrie, Rowlett **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
TO PREPARE TOMATOES: Slice off & reserve the top 1/2" from each tomato.
Carefully scoop out the insides, leaving a 1/2" shell.
Separate the seeds from the pulp with a sharp utensil & discard them.
Coarsely chop the pulp & set aside.
Sprinkle the insides of the shells with salt & invert on a rack to drain for 20 minutes.
STUFFING: In a large pot, saute scallions, garlic, celery & mushrooms in 4 ts oil until softened, about 5 minutes.
In a medium sized bowl, whisk the egg replacer & water.
Stir in the kasha, mixing well.
Add the kasha mixture to mushroom mixture, stirring to separate the grains.
Add the hot broth & tomato pulp.
Simmer for 2 to 3 minutes.
Cover & simmer until the broth is abosrbed, 8 minutes.
Remove from heat & stir in the wheatgerm, pine nuts, parsley & thyme.
TO ASSEMBLE: Preheat oven to 350F & oil a shallow baking dish.
Arrange the tomato shells in the dish & fill with stuffing.
Bake for 20    minutes.
Place reserved tops on the tomatoes, brush with the remaining oil.
Bake another 10 minutes & then serve immediately.
"Vegetarian Gourmet" Summer, 1994  
Marinate raisins in 1 cup of the bourbon for at least 1 hour, up to 12 hours; drain, reserving both raisins and bourbon.
Preheat oven to 350 degrees.
Butter and flour a 10-inch Bundt cake pan or other tube-cake pan.
Beat together the butter and sugar until light and fluffy.
(For best results, use an electric mixer and start beating at a slow speed, gradually increasing to moderate.
If you allow this process to take about 15 minutes, the butter will be very pale and look something like whipped cream.
This adds lightness to the cake.
) Beat in the eggs 1 at a time, beating well after each.
In another bowl, sift together 3 3/4 cups of the flour, baking powder, soda and salt.
Combine reserved bourbon with the zest and lemon juice.
Add dry ingredients to the butter mixture alternatelywith the bourbon mixture.
Toss the remaining 1/4 cup of flour with the drained raisins and the pecans.
Fold into batter.
Bake about 11/2 hours or until the cake tests done.
Cool about 10 minutes in the pan before turninout onto a rack.
Brush the remaining 1/2 cup of bourbon over the cake whileit is still somewhat warm.
For long storage, wrap the cake in rinsed cheesecloth that has been thoroughly moistened in bourbon.
Then wrap in plastic or foil so that it is airtight.
Combine pork, fat, and beef.
Add all spices and mix well by hand.
Pass through grinder on course blade.
Stuff into casings.
(hint.
--After cubing meat, place in freezer until the center of the meat and fat is firm.
This makes grinding easier in that it lessens the blades from becoming "clogged")  Most Kielbasa recipes say that the secret to making good Kielbasa is to ground the meat twice.
I prefer the course texture attained by a single grinding.
Other sausages I grind twice.
All ingredients marked with the { * } are to be placed in a small cloth bag.
Tie the bag shut and place into the stock pot.
Place meat bones, meat, and water in alarge stock pot and bring to a boil over high heat.
Skim the foam as needed.
Add the remaining stock ingredients, cover, reduce heat to low and simmer for 1 hour.
Preheat the oven to 375 degrees F.
Wash, dry, and peel the beets.
Wrap them in aluminum foil and bake in oven for 1 hour 15 minutes.
Remove from oven, allow to cool, and dice 1/4".
Remove the ham bone, meat & marrow bones from the stock.
Set the marrow bones aside.
Strain the stock through a fine sieve into a clean pot.
Discard the solids.
Bring the stock to a boil add the tomatos, potatos and salt & pepper and cook for 10 minutes on low heat covered.
Cook the onions, carrot, & Bell pepper in a castiron skillet for approx.
5 minutes.
Stir in the cabbage and continue to cook the vegetables for 10 more minutes.
Remove the begetables from heat and add to the stock.
Sprinkle the juice of a lemon over the beets and add them to the stock.
Add the tomatos, tomato paste, and honey to the stock and continue to Remove the meat from the bones, strip the marrow out of the marrow bones, and cube the beef 1/2" & add all of this to the stock and cook for 15 minutes more.
Remove from heat and serve after adding a generous dollop of sour cream to each bowl.
ORIGIN: Olga Vernshenkov, Kiev-Ukraine, crica 1995  
To make the biscuits: in a bowl stir together the baking mix and sugar.
Add the milk and stir until a soft dough forms.
Place on a board lightly dusted with flour.
Roll dough in flour and shape into a ball; knead about 10 times.
Pat to 1/2-inch thick.
Cut out 5 to 6 biscuits with a lightly floured 3-inch round or star-shaped cutter.
Place 2 inches apart on an ungreased cookie sheet.
Bake at 450
F for about 9 to 11 minutes or until lightly browned.
Cool.
Make up the Raspberry Sauce and set aside to chill.
Peel and thinly slice the kiwi fruit.
Drizzle a small amount of raspberry sauce on the dessert plates.
Slice the cooled biscuits in half crosswise.
Place bottom half of biscuit on sauce.
Top with several slices of kiwi fruit.
Dollop with a bit of wipped cream or frozen whipped topping and drizzle with a small amount of raspberry sauce.
Top with other half of biscuit.
Dollop top with a little more whipped cream and add a few more slices of kiwi fruit.
Garnish with raspberries and mint leaves.
Makes about 5 to 6 servings.
**  Raspberry Sauce  **  In a food processor or blender, puree the thawed package of raspberries.
Over a saucepan, strain the berries through a fine sieve, pressing with the back of a spoon.
Discard the seeds.
Stir in the cornstarch.
Bring to a boil, stirring constantly, until slightly thickened.
Cool, covered, until ready to use.
**  Dallas Morning News  --  Neighborhood Shopper  --  1 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
9~8u7
* Raspberries, blueberries or blackberries may be substitued for the strawberries.
Peel kiwifruit and slice in thin rounds.
Arrange on dessert plates.
Wash, hull and slice the strawberries and arrange them over the kiwifruit.
Drizzle orange juice over each dish and top with pine nuts.
Food Exchange per serving: 1 FRUIT EXCHANGE; CAL: 54; CHO: Omg; CAR: 12g; PRO: 1g; SOD: 3g; FAT: 1g  Source: Light & Easy Diabetic Cuisine by Betty Marks.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Recipe by: Amana Main Dishes - 1967 Amana Colonies Sampler Add 1 egg and enough milk to make a stiff dough as for biscuits.
Take by tablespoons and roll in flour.
Place 1/2 inch apart on top of hot sauerkraut.
Let steam for 15 minutes.
Disolve 1 tsp sugar in the water and sprinkle the yeast over it.
Add 1 Tbl of sugar, stir and let stand for 10 minutes.
Combine the yeast with the milk, lightly beaten eggs, salt, 2 tbl sugar, oil, and 3 cups of sifted flour.
Beat until smooth.
Cover and let rise in a warm place until light and bubbly, about 1 hour.
Mix in enough of the remaining flour to make a light, slightly sticky dough, then knead in the bowl until smooth and elastic,(Remember the heavier the dough, the heavier the bread.
) and leaves the sides of the bowl easily.
Or in the processor, add the yeast mixture to the flour and then add the liquids.
With the machine running, add more flour until a ball forms.
Allow to rest for several minutes.
Process until the dough is smooth and elastic.
Form into a ball and place in a lightly oiled bowl, turning once to oil the top.
Cover with a linen dish towl, soaked in hot water and then wrung out until damp only, and let rise in a warm place until double in bulk.
Punch down and allow to rise again, slightly.
Divide the dough into 3 parts.
Divide 1 part into thirds, rolling each into a rope 8 to 10 inches long and 1 1/2 inches thick.
Braid together, starting at the middle and turn the ends under.
Repeat with each of the remaining parts of the dough.
Place the loaves on buttered baking sheets.
Do not crowd, since the loaves will double in size.
Cover with the damp towel and let rise until almost double.
Brush with the egg glaze and sprinkle with the poppy seeds.
Bake in a preheated 375 Degrees F.
oven at least 1 hour, or until golden.
Test by rapping the bottom, there should be a nice hollow sound.
Cool on wire racks until cold before cutting.
Source: Galina Marovkov, Slatvutych-Ukraine, circa 1995  S
PREPARATION: Cut off the ends of the cucumber, but do not peel.
Cut each cucumber in half lengthwise and remove the seeds.
Cut into 1-1/2-inch pieces.
Mix 1 tablespoon of the salt thoroughly with the cucumber pieces and allow to stand for 15 minutes.
Then was all the salt off.
Cut the scallion into thin strips lengthwise and then into 2-inch pieces.
Smash, peel, and mince garlic.
Mince chili pepper.
Combine cucumber, scallion, garlic, chili pepper, and the other 1/2 tablespoon of the salt and water, and mix thoroughly in a crock or pot.
Cover tightly and allow to stand for 2 days at room temperature.
This Kim Chee will keep for 2 weeks if refrigerated in a tightly covered jar.
SOURCE: Oriental Cooking  Shared by Cate Vanicek Posted by Leonard Paris on 2 January, 1997  
"This recipe makes real kosher salami if you have access to kosher-butchered beef.
If not, then just like kosher dill pickles, it's the flavor that counts.
"  Grind the beef through the fine disk.
Grind the ft through the coarse disk.
Mix the dry ingredients with the wine and pour this mixture over the meat and fat.
Mix well.
Spread in pan and cure in the refrigerator 24-48 hours.
Prepare casings, stuff and tie off into 8-9" links.
Hang to dry for one week.
Wipe the sausage dry and smoke over a cool (120) smoke about 8 hours.
Increase smoking temperature to 150-160 and smoke for an additional four hours.
Because the smoking aids in the drying process, the salami should be ready to eat after about three weeks of additional drying.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  
tYj W
Preheat oven to 375
Cream butter for 15 mintues.
Beat 1/2 cup sugar into butter.
Add egg, then egg yolk, beating well after each addition.
Add flour until dough is stiff enough to roll into balls.
Stir together walnuts, cinnamon, remaining sugar and ouzo or whiskey.
Roll (with hands) a walnut-sized piece of dough into a ball, then make an indentation with thumb or finger and press about 1/4 tsp filling into indentation.
Fold dough over indentation to seal filling inside, then roll back into a ball shape.
Bake on an ungreased cookie sheet for about 15 minutes.
Remove the sheet from the oven and cool cookies on sheet about 3 or 4 minutes, then remove cookies to a cooling rack.
Dust with confectioners' sugar while cookies are still warm, using as much or as little as you like.
Makes about 5 to 6 dozen cookies.
Third Place, Family Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Donna Budjenska & Georgia Sigalos, Dallas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
SVWUt)
Put lentils & rice in separate pots.
Pour enough boiling water over the lentils to cover them.
Add 1 1/2 c boiling water to rice.
Simmer both pots, covered, over low heat for 20 minutes.
Drain & combine in one large pot.
Addsalt & another 1/2 c water.
Cover & simmer 15 to 20 minutes until both rice & lentils are tender.
Meanwhile, fry the onions in oil until golden.
Stir them into the rice before serving.
"The Africa News Cookbook"  
This is a recipe for a Czech barley casserole that is traditionally served on Christmas Eve but is also good as a side dish.
Cook the onion in the butter until translucent.
Wash the mushrooms until free from grit.
Add the barley (or barley grits, mushrooms, salt and water to the onions and cook, uncovered, until the water has evaporated, stirring frequently.
(Mixture will be very thick.
) Add the remaining ingredients.
Place in a greased casserole or baking dish and bake at 350 degrees for 30 to 35 minutes.
I usually cut this recipe in half unless we are having a really big crowd.
It also freezes well.
This is the ritual first dish of the 12 course Christmas Eve Supper.
The wheat represents the staff of life, the honey represents the Spirit of Christ.
Wash the wheat and soak it in cold, salted water overnight.
Next morning, bring wheat to the boiling point, simmer for 3 - 4 hours, until kernels burst open.
Drain quickly so some of the water adheres to the wheat and return to the pot.
Add poppy seeds, honey and sugar, stir in and cook another 5 minutes.
Serve hot as a hearty winter breakfast dish or more traditionally, cold, as a Christmas Eve appetizer course.
This is the ritual first dish of the 12 course Christmas Eve Supper.
The wheat represents the staff of life, the honey represents the Spirit of Christ Dry wheat in 250 degree oven for one hour, stir occasionaly.
Wash, soak in cold water overnight.
Next morning, bring wheat to boiling point, simmer for 3 - 4 hours, until kernels burst open.
Scald poppy seed, simmer for 3 - 5 minutes.
Drain, grind twice using the finest blade of food chopper.
Set aside.
Combine honey and sugar in hot water.
Set aside.
After all ingredients have cooled, combine in one bowl and add the chopped apples (if desired).
This dish is to be served cold and will not keep well at room temperature.
Store in fridge until ready to serve.
Bring stock to a boil & add sauerkraut juice.
Mix in sour cream, flour, & egg.
add a small portion of the hot stock.
Mix then add to the pot & simmer for 3 minutes.
Add the mashed potatos ands sprinkle with the dill.
Seve with the ryebread croutonsmsprinkled over the soup.
ORIGIN: Alla Medinsky, Kiev, Ukraine, circa 1996  
Add vermicelli to large pan of boiling water, boil, uncovered, until just tender, drain.
Cut celery, leek, carrot and pepper into thin strips about 5cm long.
Combine mince, onion, garlic, herbs, cumin, egg and breadcrumbs in bowl.
Roll level tablespoons of mixture into balls.
Heat oil in pan, add meatballs, cook until browned; drain.
Bring stock to boil in pan, add vegetables and meatballs, simmer, uncovered, until vegetables are tender.
Add vermicelli, stir until hot.
Posted by : Sue Rykmans.
Mix all ingredients and run through the fine disk.
Prepeare casings, stuff and twist off into 3" links.
Refrigerate and use within three days or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
MPR Service Process
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Mix all ingredients together and run through the fine blade of the grinder.
Prepare casings and stuff, twisting off into 3" links.
Refrigerate and use within three days or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
Split the trimmed leeks lengthwise, leaving the white root ends whole.
Make certain all sand is rinsed away.
Bundle leeks and tie with string.
Drop into saucepan of boiling water and simmer, covered, about 12 minutes, until just tender.
Serve immediately with vinaigrette, or place in iced water to stop cooking, and serve chilled.
Food Exchanges per serving: 1 VEGTABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; CHO: Omg; CAR: 8g; PRO: 1g; SOD: 46mg; FAT: 5g;  Source: The Art of Cooking for the Diabetes Cuisine by Betty Marks; Brought to you and yours via Nancy O'Brion and her Meal-Master.
Wash and peel carrots and slice in 1/4" rounds.
Bring water to boil in saucepan, add carrots and salt.
Cook until tender (10 to 15 minutes) covered.
Drain.
In saucepan add remaining INGREDIENTS until butter is melted.
Toss like a salad to coat all carrots.
Serve hot.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 70  Source: Sugar Free.
That's Me by Judith S.
Majors Brought to you and yours by Nancy O'Brion and her Meal-Master  
This flavorful pasta nicely complements seafood or poultry that has been cooked with lemon and onions.
Per 1 cup Serving: 212calories 8.
0g protein 42.
7g carbohydrate 1.
0g fat 2.
7mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
9H t	
Variations: Lemon Pepper- Omit the oregano and use 1 teaspoon of coarsley ground black pepper.
Lemon Dill-Omit the oregano and use 1 teaspoon dill weed.
Lemon Rosemary-Omit the oregano and use 1 teaspoon reosemary leaves.
Per 1 cup Serving: 239calories 10.
2g protein 43.
2g carbohydrate 2.
8g fat 23.
2mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Scrub potatoes.
and cook until tender; drain.
Place in serving bowl, keep warm.
Meanwhile,  melt butter, stir in parsley and lemon juice.
Pour over potatoes and stir lightly to coat.
Cut potatoes lengthwise into thick wedges; place in 13"x9" (3L) baking dish.
Whisk together water, lemon juice, oil, garlic, salt, oregano and pepper; pour over potatoes, turning to coat evenly.
Bake in a 325F oven, gently turning occasionally to keep potatoes well moistened, for about 2 hours or till potatoes are very tender and moist and most of the liquid has evaporated.
SERVES: 8  Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE  Source: _Canadian Living's Country Living_  
Place rice, water, butter and herbs in saucepan.
Bring to a boil.
Simmer 20-25 minutes.
Stir in lemon juice.
Serve.
Makes 4 servings.
Neighborhood Shopping 10/16/96 Typos by Bobbie Beers  
In processor, blend first 5 ingredients until almost smooth.
With machine running, gradually add 1/4 cup oil and process until smooth.
If pesto is dry, mix in more oil by spoonfuls.
Season to taste with salt and pepper.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
)  Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias  l
Slice squash in 1/4" rounds.
Heat oil in a non-stick skillet and cook garlic 1 minute.
Add squash and cook, stirring gently, until tender, about 4 minutes.
Stir in remaining ingredients and  heat through.
Food Exchange per serving: 1 VEGETABLES EXCHANGE; CAL: 31; CHO: 0mg; PRO: 1mg; SOD: 3mg; FAT: 2g;  Source: Light & Easy Diabetic Cuisine by Betty Marks Brought you and yours via Nancy O'Brion and her Meal-Master  HL
Combine the stock and water.
Brings 2 cups liquid to a boil.
Rinse lentil  Lisa Crawford (lisa_pooh@delphi.
com)  
Place milk in 2-qt.
casserole.
Grate yams adding to milk as you grate to prevent potatoes from turning.
Beat eggs well and add sugar gradually.
Add cinnamon and almonds and mix well with potatoes.
Dot generously with butter and bake in a 300
 oven until firm.
Just before serving pour over a jigger of whiskey or rum.
Note: Delicious with turkey.
from "The Old Stone House Cookbook", 1965, compiled by The Service Leaque of Morgantown, West Virginia  typed and posted by teri Chesser   10/96  
Cook lima beans, covered, in boiling salted water 20 minutes or until tender; drain and set aside.
Cook corn, covered, in boiling salted water 10 minutes; drain and set aside.
Melt butter in a heavy saucepan over low heat; add flour, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add milk; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in dillweed, salt, pepper, and vegetables.
Pour into a lightly- greased 2-quart casserole dish; cover and bake at 350 degrees F for 25 minutes.
Sprinkle with cheese; baked, uncovered, an additional 5 minutes.
Yield: 6 servings.
From Jan Thompson of Maryland in September, 1983 "Southern Living" Typos by Jeff Pruett  
Sort and wash beans.
Cover with water, and bring to a boil; boil 2 minutes.
Remove from heat, and let stand 1 hour.
Return to a boil; cover, recude heat, and simmer until almost tender (about 1 hour).
Brown sausage in a skillet; add onion, green pepper, and celery.
Saute until vegetables are tender.
Add meat mixture and remaining ingredients.
Continue cooking until beans are tender, adding water if necessary.
SOURCE: Southern Living Magazine, sometime in 1977.
Typed for you by Nancy Coleman.
Combine sun-dried tomatoes, Romano cheese, basil, pine nuts and garlic in food processor.
With machine running, gradually add olive oil and process until smooth paste forms.
(Can be prepared 2 weeks ahead.
Cover and refrigerate.
)  Cook linguine in large pot of boiling salted water until just tender but still firm to bite.
Drain, reserving 1/2 C cooking liquid.
Combine 3/4 C tomato pesto with reserved cooking liquid in same pot.
Add linguine and toss over medium-high heat to coat, adding more pesto, if desired.
Season to taste with salt and pepper and serve.
Bon Appetit/July/94  Scanned & edited by Di Pahl &   
Saute garlic in 1 Tblsp butter & 2 Tblsp olive oil until wilted.
Add mushrooms & saute until they are beginning to dry out a bit.
Add the remaining butter and oil and allow to melt.
Season w/salt and pepper and toss with cooked, drained linguine to thoroughly incorporate ingredients.
Taste, adjust seasoning & enjoy!  
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x Saute scallops, garlic, and green onion in wine and 1 teaspoon of the olive oil.
Cook on high heat until liquid evaporates, stirring a few times to cook scallops through.
Sprinkle with basil and remove to a plate.
In same pan, add remaining teaspoon of the olive oil and mushrooms and cook for 2 minutes.
Stir in clam juice and simmer 2 more minutes.
Put cottage cheese in a blender and blend until smooth.
Add sour cream and blend again.
Add the milk and paprikas and blend once more.
Pour mixture into the pan with mushrooms.
Add scalops and warm over very low heat until mixture is warmed through.
Season with salt and pepper to taste.
Meanwhile, bring water to a boil, add pasta, and cook until al dente.
Drain and place in a large serving bowl.
Pour sauce over pasta, sprinkle with parsley and serve.
Measure 1/4 cup olive oil, 1/4 cup sunflower seeds, soy sauce, lemon juice, parsley, green onion and garlic into blender.
Cover and process until smooth.
Gradually pour in remaining oil; continue processing until mixture is just blended.
Stir in remaining sunflower seeds.
Cook linguine according to directions; drain.
Pour sauce over linguine; toss to combine.
Serve immediately.
Mix and sift flour, soda, salt, and spices; stir in fruits and nuts.
Cream butter or margarine; gradually cream in sugar; add eggs.
Gradually add flour-fruit mixture alternately with Sherry and honey.
Line muffin cups with paper baking cups; fill about 2/3 full with the cake mixture.
Bake in a slow oven (325 degrees) about 1 hour.
Cool thoroughly, then store in a tightly covered container.
Makes 25 to 28 little cakes.
Source: Family recipe.
Judi's Notes:  I have had the best luck baking these little cakes in a 300 degree oven for about 50 minutes.
Ovens vary; if you do bake them at 325 degrees, start checking at about 45 minutes.
Shared and MM by Judi M.
Phelps (G.
Phelps1) GEnie, (Juphelps) Delphi.
Put the cubes of liver, pork, and fat through the fine disk separately, then mix and grind again.
Sprinkle the remaining ingredients over the meat and mix in with your hands.
Run through twice more, chilling a half hour in between.
Pack the mixture into muslin casings (see info recipe), packing the meat as firmly as possible.
Stitch or twist tie the opening closed securley.
Boil enough water to cover the liverwurst by 2-3".
Submerge and weight the liverwurst to keep it under the water.
Return to boiling; reduce heat to barely simmering and cook for three hours.
Drain hot water and replace with ice water.
When cool, refrigerate overnight and remove from muslin casing.
Eat within 10 days.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  
Recipe by: Locke-Ober, Boston, MA Preparation Time: 1:00 In a double boiler, over lightly simmering water, melt butter, stir in flou end, and let cook for 10 minutes.
STEP TWO: Heat milk and cream together in a separate pan and stir slowly with a wire bit by bit into flour and butter roux.
Add salt and cook slowly for 45 min  VARIATIONS: An alternate method is to place sauce in a covered ovenproof dish and cook 275-degree oven for 45 minutes.
For a thinner sauce, more warm milk may be added.
Combine dry ingredients.
Add egg and milk, then add onion.
Stir well.
Should be the consistency of bread batter.
If too thin add more corn meal or flour.
Drop by teaspoonful into hot grease.
Cook until brown.
Fat grams    per serving:              Approx.
Cook Time: 00:30 Melt butter in saucepan w/ tight-fitting lid.
Pour off half & reserve.
To remainder, add both rices & the onions.
Shake pan until all grains are coated w/ butter.
Add stock.
Bring to simmer & cook 20-25 min.
or until all stock is absorbed.
Add reserved melted butter & toss w/ fork.
Beat the eggs and sugar until fluffy.
Add the remaining other ingredients, except the nuts.
Pour into a well oiled 2 qt casserole dish or an 8 inch baking pan.
sprinkle on the nuts.
Bake in a 350 F oven for 40 to 50 minutes or until browned.
calories per serving: 225 Source: The American Diabetes Association holiday Cookbook  
Cook zucchini, onion, and celery in 1 cup boiling water 15 minutes; drain well.
Mash.
Add chicken broth, eggs, stuffing mix, poultry seasoning, flavoring, sage, and pepper; stir well.
Spoon mixture into a shallow 2-quart baking dish coated with cooking spray.
Bake, uncovered, at 350F for 25 minutes or until heated.
Yield: 8 servings.
(about 149 calories per 1 cup serving).
November, 1986 "Southern Living"   Typos by Jeff Pruett.
Melt butter.
Add flour; cook, stirring, 1 minute.
Whisk in milk, salt, pepper and nutmeg.
Bring to boil, whisking; reduce and simmer, stirring occasionally, 5 minutes.
Toss with cheese and cooked pasta.
~--  
Preheat the oven to 300
Lightly coat a 9-inch pie plate with butter.
In a large mixing bowl, beat the egg whites and baking powder until soft peaks form.
Beating constantly, add cream of tartar and slowly add 1 cup of the sugar until stiff peaks form.
Using a rubber spatula, fold in the graham crackers and 1 cup pecan pieces.
Spoon into prepared pie plate.
Bake for 30 to 35 minutes or until a wooden pick inserted in the center comes out clean.
Cool completely on a wire rack.
In small chilled mixing bowl, beat the whipping cream just until it begins to thicken.
Add the remaining 1/4 cup sugar and vanilla.
Continue beating until stiff peaks form.
Do not overbeat.
Top pie with whipped cream and sprinkle the remaining pecan pieces on top.
Refrigerate until ready to serve.
Makes about 8 servings.
Nutritional Information: per serving: 518 calories, 30g fat, 306mg sodium, 197mg cholesterol, 47 percent of calories from fat.
**  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Grind pork and fat together through the fine disk and mix with remaining ingredients.
Prepare casings, stuff and twist off into 8-10" lengths.
Separate the links and allow them to dry in a cool place 2-3 hours.
Refrigerate and use within two or three days or freeze.
The flavor of the orange and lemon is intensified by freezing and is best used fresh.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  ^
Cook the pasta & sun-dried tomatoes in boiling water until the pasta is tender.
Drain (the water may be reserved for soups or stews, etc since it will be flavoured by the cooking tomatoes).
Toss in the oil, garlic, salt, pepper & thyme.
Serve immediately.
VARIATION: Tender, sweet summer squash adds a sunny note to this simple pasta.
Add 1 or 2 diced summer squashes -- crookneck or zucchini -- to the cooking water with the pasta & tomatoes.
Also add mangetout to add some sweetness.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Preheat the oven to 375 degrees.
Grease a 1-1/2 quart casserole with oil spray.
Cook sausage in a pan over medium-high heat.
Drain off grease.
Stir in optional chile paste.
Cover tomatoes with water in a microwave-safe dish and nuke on high until softened--about 2 minutes.
Drain off liquid and mince tomatoes.
Put the cooked macaroni, sausage, tomatoes and basil into the casserole.
Pour the cheese sauce over it and mix gently with a fork.
Spread the crumbs over the cheese and spray top with vegetable oil.
Bake, uncovered, until the top is browned and the sauce is bubbling, about 30 minutes.
CHEESE SAUCE: Melt the butter in a heavy-bottomed saucepan.
Stir in the flour and cook, stirring constantly, until bubbly but not brown--about 2 minutes.
Add the hot milk, continuing to stir as the sauce thickens.
Bring to a boil.
Add salt and pepper to taste, lower the heat and whisk in cheese.
Cook, stirring, 2 to 3 minutes more.
Serves 4.
From the Denver Post Food Section 11/4/94  Formatted for MM by Pegg Seevers  
Recipe by: The New Pasta Cookbook Cook macaroni in boiling salted water until al dente.
Drain and stir through a little vegetable oil to prevent sticking.
Cheese Sauce: In a small saucepan melt butter and sprinkle in flour.
Cook until smooth.
Gradually pour in the hot milk, and cook, stirring, until sauce begins to thicken.
Add salt, pepper and nutmeg to taste, onion Cheddar, Parmesan, mustard and parsley.
continue to cook until thick and smooth.
In a bowl combine the pasta with cheese sauce and mix well.
Preheat oven to 350 degrees F.
Crust: Mix Parmesan and breadcrumbs together and sprinkle some in a greased loaf pan.
Coat the sides well, and shake out the excess.
Pour in egg and swirl around the pan to cover breadcrumb mixture.
Discard excess, then shake around a final coating of breadcrumbs and Parmesan.
Now layer one-third of the pasta in the bottom of the dish and cover this with one-third of the mozzarella.
Place half the boiled egg slices in a single layer on top.
Repeat this layering, then on the last level of eggs put the remaining pasta and finally the last of the mozzarella.
Bake for 20 to 30 minutes.
Allow the cake to cool for 15 minutes, and then run a sharp knife around the edge to loosen it.
Carefully turn out onto a warm serving plate and serve in slices.
Typed by Diana Rattray  
*   Ham should be one of the precooked hams.
Not one of the specialty cured or canned hams.
Just the standard bone in ham in the meat counter.
+++++++++++++++++++++++++++++++++++++++++++++++++++++++ ++++++++++++++++++ Preheat oven to 325 degrees F.
Place ham, fat side down, in a shallow baking pan.
Pour coke into pan until it is 1/2-inch deep.
Bake 2 to 3 hours, or until ham can be easily pierced with a fork, basting with the Coca-Cola every 15 to 20 minutes.
(Center of ham will read 140 degrees F on a meat thermometer when properly cooked.
) Remove ham from the pan and cool.
Cut away rind and fat with a sharp knife.
Combine sugar, mustards, bread crumbs, and enough Coke to form a thick paste.
Place ham on roasting rack in pan and pat all over with the paste.
Add remaining coke to the bottom of the pan.
Increase the temperature to 375 degrees F.
and bake the ham 45 minutes longer, basting every 20 to 15 minutes until sugar-mustard paste has melted to a dark glaze.
Let stand at room temperature 30 minutes before slicing.
___-- * OLX 2.
1 TD * The cat is domestic only as far as it suits its own ends.
~-- Silver Xpress Mail System 5.
02M1 * Origin: Salata * Redondo Beach, CA * 310-543-0439 V.
32bis (1:102/125) 
PATH: 102/125 129 138 2 209/209 396/1 3660/816 3651/7  
Run 12 oz of the berries through a blender to puree.
Stir in the sugar and claret.
Chill well.
Just before serving add the sparkling water/club soda and the reserved berries.
Serve topped with tablespoon dollop of sour cream.
Origin: Chef Mikhail Junovskoda, Kirov-CIS, circa, 1993  tePropertySheetPage
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Cook the water and sugar, in a heavy bottomed 2-quart saucepan, until the syrup moves away from the bottom.
Add the honey and cook down by a third.
Whip the egg whites until soft peaks form and add the cream of tartar.
Gradually add the powdered sugar and beat until stiff peaks form, then add by spoonfuls to the honey mixture.
Transfer the mixture to a double boiler and cook, stirring constantly, for 15 to 20 minutes, until it cooks down a bit.
Beat until the mixture looks "dry".
Stir in the chopped nuts and cool.
On a work surface covered with waxed paper, spread a wafer with 1/4 of the honey mixture about 3/4 of an inch thick.
Cover with a second wafer and press down evenly.
Spread another fourth of the honey mixture on the second wafer and top with a third wafer.
Repeat to makd a second nougat.
Wrap each one tightly in heavy foil and refrigerate overnight.
Trim off the edges and cut into 3/4-inch strips, then cut each strip diagonally into 2 1/2-inch pieces.
Serve with tea.
Origin: Nadia Dereshev, Kiev-Ukraine, circa 1995  
Heat the oil & fry the peppers with the shallots for 3 minutes or so.
Add the corn, salt & pepper.
Cook for a further 5 to 10 minutes at low heat & serve.
Bernard Assiniwi, "Indian Recipes" From: Mark Satterly Date: 09-02-95 Gourmet  VW
7<\t	 and slices of black bread.
ORIGIN: Sergei Letshev, Tula, Russia, circa 1996  
* most is simply 1 cup rice to 2 cups liquid To which you use chicken or beef bouillion in the place of water to cook rice.
Tasty and a real complement to the main course.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE; CAL: 70  Source: Sugar Free.
That's Me By Judith S.
Majors Brought to you and yours by Nancy and O'Brion and her Meal-Master  D$
Dissolve gelatin in boiling water.
Chill until consistency of egg white.
Fold in vegetables and celery seeds.
Pour in 1 quart mold and rerfrigerate until firm.
Food Exchange per serving:  1/2 VEGETABLE EXCHANGE   CAL: 17  Source: Recipes for Diabetices by Billy Little(version 1985)  Brought to you and yours via Nancy O'Brion and her Meal-Master  @
Mix cream cheese, butter, sugar, salt and flavoring.
Add flour, mix well and knead 1 to 2 minutes.
Chill dough for 1 to 2 hours or until firm.
Preheat the oven to 350
On a lightly floured surface, roll out half the dough to 1/4-inch thickness for large cookies.
Smaller cookies may be rolled to 1/8-inch thickness.
Refrigerate remaining dough until ready to use.
Cut shapes and place on an ungreased cookie sheet.
Bake 10 to 15 minutes, depending on size of cookies.
When cookies are cool, pipe glaze around edge of cookies using a decorator icing bag (or a zip-top bag with a small hole snipped in the corner).
Fill in the center with additional piping.
(Lines will run together to form an even coating.
)  Add details with non pereils, colored sugar, sprinkles and other candy.
For a festive flourish, you may "paint" on edible gold dusting powder (available at Cake Carousel or other cake-decorating shops) when glaze or frosting is dry.
Mix powder with enough gin or lemon extract to achieve painting consistency.
(Use gin if you want no flavor added.
)  Makes about 21 medium-sized cookies.
**  Decorating Glaze  **  Beat 3 cups confectioners' sugar with 1 tsp vanilla or almond extract and 4 to 5 Tbsp of milk.
Mixture should be runny, not stiff.
Add food coloring for pastel colors, or concentrated color paste for brighter colors.
Nutritional Information: per cookie: 108 calories, 6g fat, 110mg sodium, 17mg cholesterol,  50%  of calories from fat.
First Place Winner, Decorated From the Dallas Morning News Holiday Cookie Contest Baked by: Rachel C.
Scott, Carrollton **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
]@_^[
In a large bowl, combine all ingredients.
Store in airtight container.
Give mix with serving instructions.
Makes about 16 cups of cocoa mix, enough for 32 servings.
To Serve:  Stir 1/2 cup cocoa mix into 9oz of hot water.
Source:  A pamphlet Mom received in the mail.
**  Posted by  The WEE Scot  --  Paul MacGregor  ** From: Paul Macgregor Date: 10-04-95  
Mix all ingredients and knead into a soft, pliable dough.
Let rest for 10 minutes, covered in a warm bowl.
The kneading should only be about 15 or 20 minutes.
We haven't used a pasta maker on this, but that should work.
Divide dough in half.
Roll thing, about 1/8 inch.
Cut into 2 inch squares or use a large round biscuit cutter.
Take a piece and stretch lightly.
Place a small spoonfull of filling in it.
Fold dough over and carefully seal the edges.
A bit of water on the edge helps make a good seal.
Place completed pierogis in salted boiling water.
Cook for about 5 minutes, or until they float.
Remove gently with a slotted spoon.
Place in a pan with melted butter and onions.
Allow to brown, if you want.
They are good either way.
They are great the first day.
Even better if you have some left over the following day, either cold or re-fried.
I like them best the second day when they are browned.
From the Krazy Kitchen of Dan Ceppa Recipe from: Casmir & Casmira Ceppa via Barb Halecki  
Preheat oven to 350~.
Cook rice according to directions on package.
Mix chopped chilies w/sour cream.
Spoon thin layer of rice in buttered casserole, approximately 10x10", add layer of sour cream mixture, followed by layer of sliced Jack cheese.
Repeat layers, finishing w/rice on top.
Bake 30 mins.
Parmesan cheese may be sprinkled over top the last 5 mins.
of baking.
Can be prepared ahead and frozen.
Source:  Mrs.
Bent (Grace) Laune  
Grease well and flour a large bundt cake pan or grease 2 large loaf pans (10x5x3") and line with waxed paper or waxed parchment paper.
Preheat oven to 300 F.
Cream the butter and sugar together until fluffy.
Beat in the eggs, one at a time, and continue beating until well blended.
Sift the flour with baking powder, nutmeg and cinnamon.
(Reserve a small amount of the flour mixture to toss with nuts and fruits before adding them to the batter.
)  Add the flour mixture and milk alternately to the creamed mixture, in about 3 additions.
Then gently stir in the floured fruits and nuts.
Scrape batter into prepared pans.
Bake at 300 F.
for 3 1/2 hours for the bundt pan, 2 to 2 1/2 hours in loaf pans.
Insert a cake tester in the center to test.
Cool on rack.
Wrap in a cheesecloth that has been soaked in bourbon, if wanted.
Store, wrapped in foil, in refrigerator.
Kluger writes: "One very special Christmas cake recipe is for the hickory nut cake that Margaret Mitchell, author of _Gone with the Wind_, and her husband, John Robert Marsh, who was born and reared in Maysville, Ky.
, received every Christmas from his mother.
"'Mother Marsh's Hickory Nut Cake' recipe was given to me by my friend Marianne Walker of Henderson, Ky.
, who is the author of _Margaret Mitchell and John Marsh, The Love Story Behind 'Gone with the Wind'_, published.
by Peachtree Publishers.
The recipe is not published in the book - a fascinating account of the couple's private life and the story behind the famous Pulitzer Prize-winning novel - but letters that mention the cake are quoted.
"Marianne was given the recipe by Mary Marsh Davis, niece of John Marsh, who was reared by her grandmother (Mother Marsh).
Marianne says she would not have been able to write her biography of Mitchell and Marsh without Mary Marsh Davis - and we would certainly not have this family recipe and 'inside story' of their Christmas cake, if not for her generosity.
"  "Here is what Marianne wrote to me when she enclosed the recipe: 'Mary (Marsh Davis) tells me that everyone in the family looked forward every Christmas to receiving one of these cakes.
Margaret (Mitchell), called Peggy, wrote many letters to Mother Marsh over a two-decade period and was always very appreciative of Mother Marsh's cooking, especially her famous nut cake.
'  "In her book, Marianne wrote this: 'For John and Peggy's Christmas presents in 1936, Mrs.
Marsh had made and embroidered each a pair of beautiful, soft, white cotton pajamas, and she made a smock for Peggy.
As she had done every year since John had left home, she sent one of her hickory nut cakes.
In thanking her, Peggy wrote that since she had gained weight on her vacation, the smock was especially appreciated:  'The smock is so comfortable and pretty and the deep pockets are wonderful as adjuncts to my filing case.
I can shove 'letters to be answered immediately' in one pocket and 'letters to be answered when humanly possible' in another.
John always freezes onto the cake and keeps it in his bureau beneath his pajamas and doles me out crumbs at night when we are in bed discussing the events of the day.
'  "Marianne shared another story, not printed in the book, which was told to her by Mary Marsh Davis.
'One year, for some reason or another, Mother Marsh did not bake the cakes; her brother Bob did.
He had always helped or observed his sister's making the cakes because he shelled the hickory nuts for it.
Everyone raved on and on about Uncle Bob's cake.
how wonderful it was; but no one could figure out what made it just a little different - a little tastier in some odd way, (though they dared not say that aloud lest it get back to Mother Marsh).
Finally he confessed that he had wrapped each cake in a cheesecloth soaked with good Kentucky bourbon - something that Mother Marsh would have never done.
"  "So here is the recipe.
I hope you know where you can pick up some hickory nuts out in the country.
There is a heavy crop of hickory nuts in our area of southwest Indiana.
"Sometimes you can find them at farm markets, and I have occasionally found hickory nut kernels there, all shelled-out.
They are expensive, but a flavor worth paying for.
But if you can't find hickory nuts anywhere, pecans would be the best substitute.
"  From Special Writer Marilyn Kluger's 11/17/93 "Merry Christmas Cakes: Traditional Holiday Fruitcakes are Redolent with Memories" article in "The (Louisville, KY) Courier-Journal.
"  Pp.
E1, E4.
Typed for you by Cathy Harned.
Fry bacon until crisp.
Drain on paper towels.
Chop bacon in to bite sized pieces.
Drain all except about 1 tb.
of grease from pan.
Saute the onion in the grease, add the chopped bacon, and the leftover rice.
Heat until rice is warmed through.
Mix together well, add salt and pepper to taste.
Sprinkle with Paprika for added color.
Heat the stock in a saucepan and add the mushroom mixture, bringing the mixture to a boil.
Add the cream and heat through.
Season to taste.
NOTE: For a thicker gravy, add the cornstarch to a little of the cream and then add to the hot gravy.
Use this gravy with cabbage rolls and roasts.
It is also very good over toast points.
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Slowly heat all ingredients except the citrus slices over very low heat.
Bring to a simmer; do not allow to boil.
Take off heat and allow to stand for 15 minutes before serving.
Garnish with citrus (orange, lemon, etc.
) slices.
Makes about 6 servings.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Preheat the oven to 375
Cream margarine, sugars, egg and vanilla.
Add 1 cup oil.
Mix well, then add oatmeal, flour, salt and baking soda.
After batter is well-mixed, fold in chips and nuts.
Drop by generous teaspoonfuls onto a greased cookie sheet.
Bake for about 12 to 13 minutes.
Makes about 6 dozen cookies.
Third Place, Chocolate Chip Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Mary Cazzell, Flower Mound **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Per 1 cup serving: 292 calories 12.
7g protein 53.
5g carbohydrate 3.
0g fat 21.
0mg sodium  Use a multi grain flour which may also be called 7, 9, or 12 grain flour-it's available in health food stores.
The Pasta Machine Cookbook ISBN: 1-55867-081-5  [
Preheat oven to 200
Beat egg whites with cream of tartar and salt until stiff but not dry.
Add sugar 1 tablespoon at a time, beating stiff after each addition.
Fold in vanllla.
Cover a cookie sheet with parchment paper.
Use a spoon or a pastry bag to create an equal number of small logs (stems) and rounded caps.
Make the caps 1 to 1 1/2- inches wide.
Bake for 40 to 60 minutes.
Turn off oven and leave cookies in the oven as oven cools.
When cool, remove from paper.
Meanwhile, melt chocolate chips in double boiler over warm water.
Use chocolate to "glue" the stems to the bottom of the caps, covering the entire bottom of the cap.
Lightly sprinkle tops of the caps with cocoa.
Makes 8 cookies.
(Number of cookies will vary depending on the size of your eggs and how big you make the cookies.
)  Note: These cookies will be difficult to make on a damp day.
Nutritional Information: per cookie: Calories 161, Fat 6g, Sodium 78mg, NO Cholesterol, Per cent calories from fat 33% First Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Donna Thiemann, Dallas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  [
Place flour & salt in the workbowl of a food processor.
Add eggs, 2 tbs.
water, and the oil.
Process until dough begins to form a ball.
Remove dough and wrap securely in plastic wrap.
Let the wrapped dough rest 10 min.
at room temp.
(Be sure to refrigerate, if not intending to use in the next 2 hrs.
For best results, pasta should be used within 24 hrs.
) When rested, divide into four portions and knead each through a pasta machine about 4 times, or until smooth and elastic.
Roll out the portions of kneaded dough to 1/16-in.
thickness.
Cut into 1/4 in.
strips.
Bring a large pot of salted water to boil.
Meanwhile, melt the butter in a heavy saucepan.
Add the shallot and sliced mushrooms and saute until golden.
Add the port and stir to deglaze pan.
Add Chicken Stock and cream and reduce until thickened.
(See part 2 for more information.
Season with salt and pepper to taste.
Place the pasta in the boiling water and cook for 30 seconds to 1 minute, or until al dente.
Test frequently; do not overcook.
Drain well.
Toss the hot pasta in the mushroom sauce and serve immediately.
CHICKEN STOCK: Place chicken bones & trimmings w/2-1/2 qts.
water in stockpot.
Bring slowly to boil, simmer about 30 min.
Add celery, carrot, onion, bay leaf, peppercorns, thyme, & season to taste w/salt & pepper.
Simmer 1-1/2 to 2 hrs.
longer, or until reduced to 1 qt.
Skim any scum that rises to the surface.
Remove chicken bones, trimmings, and bay leaf.
Strain stock through fine sieve, pushing vegetables through for extra flavoring.
Cool, then refrigerate until ready to use.
Line a 9" quiche dish or piepan with pastry; trim excess pastry around edges.
Prick bottom and sides of quiche shell with a fork; bake at 425 degrees for 6 to 8 minutes.
Let cool on rack.
Saute onion and mushrooms in olive oil until tender.
Combine next 6 ingredients in a large bowl; stir well.
Combine cheese and flour; add to egg mixture.
Stir in onion and mushrooms.
Pour into pastry shell, and bake at 350 degrees for 45 minutes or until set.
SOURCE: Southern Living Magazine, sometime in 1980.
Typos by Nancy Coleman.
Rinse lettuce.
Break into large pieces.
Peel and slice cucumber into 1/4".
Peel and slice cucumber into 1/4 slices.
Rinse green beans; cut bean into 1-in pieces.
Place into greens, cucumber, and beans into plastic bag or tightly covered container.
Store in referigerator 4 to 6 hours or overnight to crisp.
Trim mushrooms stems to 1/4" of cap.
Cut mushrooms if discolored.
)  Cut mushrooms in thin slices.
Just before serving, carefully pat greens, cucumber, and dry on towel.
Place in wooden bowl; cover with French Dressing.
Toss to lightly coat all ingredients with dressing.
Top with mushrooms.
Food Exchange per serving: 1 VEGETABLE EXCHANGE CAL: 60  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  
Drain mushrooms, reserving liquid.
Saute mushrooms in butter about 5 minutes.
Add salt, pepper, and sherry; simmer about 5 minutes.
Stir in rice; add liquid drained from mushrooms and heat thoroughly.
SOURCE: Southern Living Magazine, April, 1974.
Typed for you by Nancy Coleman.
In a heavy skillet, melt butter over high heat.
When butter is foaming, add mushrooms and shallots, shaking pan for about 3 minutes.
Add cognac and season with salt and pepper.
Set up a plate with lettuce leaves and place mushrooms in center.
Immediately drizzle the mushrooms with white truffle oil and serve with crusty French bread.
Note: White truffle oil is available in gourmet shops.
Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA  >
2-4 lbs lean beef (I used a steak I had in the freezer).
While meat is still partially frozen, slice in thin slices.
Mix all ingredients of marinade together and put in large stainless steel bowl.
Add all the sliced meat, and enough water to cover.
Mix well.
Let marinate overnight.
Drain and rinse meat off.
Lay strips on dehydrator and dry  according to manufacturers directions.
Origin: Sharon Stevens Source: Sharon Stevens  
In a large 8 cup glass measuring cup, mix custard powder and sugar.
Add milk a little at a time til the mixture is blended and not lumpy then add the rest.
Cook in microwave on high til it boils and thickens.
Add rum flavouring and nutmeg to taste and cool.
Add milk to the desired thickness and serve chilled.
I love eggnog, but I don't need all the calories or cholesteral of the eggs.
Recipe by Helen Peagram  u
uF2f)#
Brown onion.
Wizz broken rolls or bread in a processor to course crumbs.
Add seasonings to stuffing and blend with hands.
Add onions and toss well.
Add small amount of liquid, turkey stock from giblets or a little water.
Mix well.
Should form a ball when pressed, but not be soggy.
Stuff bird and cook as usual.
In a large skillet over medium heat,  cook bacon until some of its fat is rendered.
Add elk and brown with the bacon.
Add 1 quart of water, onion, bay leaves, and salt.
Cover and simmer for 1 1/2 hours.
Add potatoes, carrot and turnip and cook 30 minutes longer.
Combine remaining water with acorn meal and stir into the simmering stew.
In a bowl, combine dumpling ingredients and beat until smooth.
Drop by tablespoonfuls into the simmering stew.
Cover tightly and steam 12 to 15 minutes.
From " Spirit of The Harvest: North American Indian Cooking," by Beverly Cox and Martin Jacobs.
Combine nectarines, red pepper and onions in a small bowl.
Whisk together oil, lime juice, wine vinegar, salt and pepper.
Pour over nectarine mixture.
Refrigerate.
Mound on lettuce to serve.
Nutrient Value Per Serving: 178 Calories, 1 g Protein, 14 g Fat, 14 g Carbohydrate, 137 mg Sodium, 0 mg Cholesterol.
Exchanges: 1 Fruit, 3 Fat.
Recipe from "Family Circle" magazine 6/25/91.
Posted by Anne Marie Chiappetta.
Brown onions and garlic in oil.
Add meat and brown slowly.
Heat tomato juice, puree and paste in a deep kettle; add meat mixture, chili peppers; salt, pepper and sugar.
Simmer 2-1/2 to 3 hours, until thick.
Remove chili peppers and add olives.
Simmer 10 minute longer.
Serve with spaghetti, topped with grated Parmesan cheese.
Makes sauce for 1 pound spaghetti.
Boil until just tender.
Cool.
(Can be prepared one day ahead and refrigerated.
) Peel; slice thinly on diagonal.
Whisk egg in small bowl to blend.
Slowly whisk in oil in thin stream.
Blend in remaining ingredients.
Arrange potatoes on platter.
Drizzle lightly with dressing.
Serve at room temperature, passing remaining dressing.
From Molly & Donn Chappellet, in October, 1984 "Bon Appetit".
Typos by Jeff Pruett.
In a gallon container, combine pineapple juice, tea, apple juice and lemon juice; mix well.
Store in refrigerator.
Add the ginger ale just before serving.
  ;
Rinse out the milk carton,  and let it dry.
Cut out one side  of the carton;  set the carton on its side so as to form a pan and place  the cut-out  piece in the bottom of the pan to make a sliding,  removable base for  the  cake.
Flatten the pouring end of the carton and secure it with tape.
Break the pound cake into crumbs by hand or in a blender.
In a large bowl,  combine the pound cake crumbs with the marshmallows, fruits, nuts and spices.
Add the milk and orange juice concentrate, mixing with a spoon,   then with your hands, until the crumbs are thoroughly moistened.
Pack the mixture into the prepared milk carton.
If you wish, garnish with additional fruits and nuts.
Cover with plastic wrap and chill for at least two days before slicing it.
Makes one 2-pound fruitcake.
Cook linguine in salted boiling water.
Meanwhile, cook onion in olive oil intil onion softens.
Add pancetta and cook until golden.
Add pumpkin, cream, nutmeg, rosemary, salt and pepper to taste, and parsley.
Warm gently.
Drain pasta.
Toss pasta with warm sauce, Parmesean cheese to taste and additional ground pepper.
Source: Medford Mail Tribune, 19 April 1994 Typed by Katherine Smith  
Blend the water, apple juice, lemon juice, sugar and apples together to make a smooth puree; you may need to do this in batches.
Place in a saucepan and bring just to a simmer.
Pour into mugs and garnish with cinnamon.
Makes about 4 to 6 servings.
Nutritional Information: per serving: 132 calories, trace of fat, NO cholesterol, 2mg sodium, 3% of calories from fat.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Mix all ingredients together except the citrus slices and heat slowly, stirring until the sugar has dissolved.
Remove from heat, leave for a few hours to infuse.
To serve, bring back to a simmer; remove and discard cloves and cinnamon.
Serve in warm glasses garnished with orange and lemon slices.
Makes about 4 servings.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Melt Cheese in milk in small saucepan over low heat; blend until smooth.
Combine with beans, noodles, salt, and pepper.
Place in individual casserole; sprinkle with paprika.
Bake in moderate oven (350 degrees F.
) 25 minutes, or until brown.
NOTE: Macaroni, rice, or spaghetti may be substituted for noodles.
From: Jeffrey Dean                    Date: 11-18-93  s
Grind the meat and fat through the coarse disk and mix with remaining ingredients.
Prepare casings, stuff and twist into 3" links.
Use within three days or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
Wash Brussels sprouts and trim off bottoms of stems and loose leaves.
Steam sprouts over boiling water until tender, 7 to 10 minutes.
Romove sprouts to a serving bowl and stir in olive oil, nuts and cardamon.
Food Exchange per serving: 1 1/2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE CAL: 62; CHO: 0mg; CAR: 9.
1g; PRO: 3g; SOD: 22mg; FAT: 3g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  )
Per 1 cup serving: 255 calories 9.
2g protein 38.
1g carbohydrate 7.
2g fat 21.
2mg sodium  You can make oat flour by processing oats in a blender or food processor.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
This may require several initial passes through the widest rollers, after which it rolls out nicely.
It is a delicate pasta which should be dried flat or cooked immediately.
A very nutritious, nutty pasta which may be served with any type of sauce.
Per 1 cup Serving: 288calories 13.
9g protein 33.
6g carbohydrate 10.
8g fat 21.
5mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Preheat oven to 350
Grease bottom and sides of a 9xl3-inch baking dish.
Combine 2 cups flour, oats, brown sugar, baking soda, salt and butter or margarine in a large bowl.
Press half of mixture into the bottom of baking dish.
Bake for 10 minutes.
Sprinkle the chocolate chips and nuts over the baked crust.
Mix the caramel topping and remaining 6 tablespoons flour well.
Drizzle over the chocolate chips and nuts.
Sprinkle the other half of the oatmeal mixture over the caramel.
Bake for an additional 20 minutes.
Slice into small squares.
Makes about 80 cookies/bars.
Nutritional Information: per square: Calories 102, Fat 5g, Sodium 91mg, Chole@t-rol 10 mg, Percent calories from fat 46% Second Place Winner, Decadent From the Dallas Morning News Holiday Cookie Contest Baked by: Vicki Zagrodzky, Dallas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Wash okra & pat it dry.
Cut off the very tips of the pods & peel the cone shaped top.
Grind the mustard seeds & put into a bowl.
Add turmeric, cayenne, salt & 1/2 c water.
Stir into a paste, adding a little more water if necessary.
Heat oil in a large skillet over medium heat.
When hot, add nigella seeds & 10 seconds later add okra.
Stir fry for 10 minutes.
Add spice paste & chiles.
Bring to a simmer.
Cover, lower heat & simmer gently for 5 to 8 minutes or until the okra is tender.
Madhur Jaffrey, "A Taste of India"  
Nothin' fancy here, but it works for me.
I love mac and cheese.
This is a huge recipe, so I always halve it and it still is more than enough to feed my family of 4.
It's from the Mission noodles company.
Got it right off the package.
Cook macaroni as directed on package.
Pour cooked macaroni into 3 qt.
baking dish.
Melt butter in saucepan over low heat; blend in flour, salt, pepper and mustard.
Add milk and Tabasco, cook over moderate heat, stirring constantly, until sauce is thick and smooth.
Remove sauce from heat; stir in cheese until melted.
Combine sauce with cooked macaroni.
Mix together melted butter, crumbs and paprika.
Sprinkle crumbs over macaroni.
Bake at 350F 25-30 minutes.
Preheat the oven to 425 degrees.
Sift together the flour, baking powder, and salt.
Add the cornmeal and stir until well mixed.
In another bowl combine the milk, eggs, honey or maple syrup, and the butter or bacon drippings.
Add the liquids to the dry ingredients and stir just until all are moistened.
Pour the batter into an oiled 8 inch square baking pan and bake about 20 minutes or until done in the center and lightly browned.
To test for doneness insert a toothpick or cake tester in the center.
If it comes out dry the corn bread is done.
Combine everything in Dutch oven on medium-high.
Bring just to a boil; turn to low.
Cover pan with lid and allow to cook gently 30 minutes or until pasta is tender.
Source: Gloria Pitzer  
Saute chopped onion in 1 tablespoon butter until tender; remove from heat.
Stir in cheese; spoon into prepared Cheesy Crumb Crust.
Combine eggs, milk, and seasonings; stir well.
Pour over onion-cheese mixture; bake at 375 degrees F for 25 to 30 minutes or until set.
Let stand 10 minutes before serving.
If desired, garnish with onion rings and parsley.
Yield: one 9-inch pie.
Cheesy Crumb Crust: Combine cracker crumbs and butter; mix well.
Press into bottom and up sides of a 9-inch quiche dish or pie-plate; bake at 350 degrees F for 5 minutes.
Yield: 1 9-inch pie shell.
From Millicent D.
Linn of Florida, in April, 1988 "Southern Living".
Typos by Jeff Pruett.
going then start the pasta.
Slice the onions nice and thin.
In a deep skillet or dutch oven,toss the onions with the oil, Over med heat,cook til onions begin to get limp,stir occasionally.
Lower the heat and cook til they form a golden mass, don't brown, stir now and again.
Now add the brandy and cook for 15 to 20,all liquid will-> evaporate.
When pasta is ready, take the basil leaves and slice them fine,mix into the onion sauce,add salt and pepper to taste, toss with drained hot pasta and top with parmesan.
Prepare casings.
Mix remaining ingredients, grind using the coarse disk and stuff into casings.
Twist off into 3-4" links.
Cook by sauteing inoil until well browned.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Preheat oven to 425 degrees.
Mix the first 5 ingredients, add potatoes and toss.
Transfer to a baking sheet.
Bake until crisp and brown, turning once, about 40 minutes.
From River Road Recipes III - A Healthy Collection by the Junior League of Baton Rouge, Inc.
received from Chris Tomlinson in the Oct Cook's Corner swap.
Formatted for MM by Pegg Seevers 10/31/95  
Place the potatoes in a 5-quart saucepan and cover with water; bring to a boil over high heat.
Reduce heat to low and simmer, covered, for 10 minutes until almost tender.
Meanwhile, use a small sharp knife to remove the peel only, no white pith, from the orange.
Cut the peel into thin strips to make about 1/4 cup; set aside.
Melt the butter in a 12 inch skillet over medium-high heat.
Drain the potatoes well and add to the butter in the skillet; cook and stir for about 5 minutes until the potatoes are lightly browned.
Stir in the orange peel, brown sugar, salt, and pepper; cook and stir for about 1 minute longer until the sugar is dissolved and the potatoes are well glazed.
Serve spooned into a serving dish.
Makes 6 to 8 servings.
Nutrition Information per 1/8 recipe: 311 Calories; 4 g Protein; 9 g Fat; 54 g Carbohydrate; 345 mg Sodium; 21 Mg Cholesterol  [REDBOOK; Nov 1990]  Posted by Fred Peters.
Combine all ingredients in 1 1/2 microwave-safe carssole.
Cover and microwave on high 9 to 12 minutes, or until carrots are tender, stirring every 4 minutes.
Let stand covered, 3 minutes before serving.
Food Exchange per serving: 1 VEGETABLE EXCHANGE (I think or sure would make it work for the everloving diabetic, NO!) The San Diego Union Food Section Aug 25, 1994 Brought to you and yours via Nancy O'Brion and her Meal-Master  
Pre-Heat oven to 350
1) In a 1
 qt casserole combine all of the ingredients except 
 of the french fried onions and then bake in preheated oven for 25 min.
2)      Remove from oven and stir.
Then sprinkle the remaining onions over the top of the beans and return to the oven for 5 more min.
`til the onions are golden (not scorched), remove and serve.
Source: From Helen L.
Goslin and formatted to MM format by Fred Goslin in Watertown NY on Cyberealm Bbs at (315) 786-1120  `
Bring a large kettle of water to a boil and cook orzo until al dente; 3 minutes.
Drain in a colander.
Meanwhile, in a small, non-stick skillet, heat oil and stir in pine nuts.
Cook until golden, about 5 minutes.
Add basil.
Toss with orzo, season with salt and pepper to taste.
Heat through and serve.
Food Exchange per serving: 2 STARCH/BREAD EXCHANGES + 1 FAT EXCHANGE CAL: 183; CHO: 2mg; CAR: 29g; PRO: 6g; SOD: 49mg; FAT: 5g;  Source: Light and Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
All 14-16 oz.
cans: Put all of the above ingredients in a crock pot or large pot or dutch oven and bring to a boil for 15 minutes, stirring every few minutes.
Then simmer for at least 2 hrs.
,Stirring occasionally, so mixture doesn't catch & burn.
I always make quadruple this recipe so there will be some left over but there never is!!! Thanks for requesting this one-I knew that if you tried it, you'd like.
It's always real nice to hear such nice compliments from others much more experienced than I.
I think this is a real nice alternative to the usual bean fare.
Makes 1 1/2 quarts on single recipe.
Preheat oven to 425 degrees F.
Cut washed, unpeeled potatoes into 1/8-inch thick slices and place in a single layer on lightly buttered baking sheets.
Melt butter in a small saucepan and add onion, salt and pepper to taste and paprika.
Brush butter mixture on potatoes and bake for 15 to 20 minutes or until potatoes are crisp and golden.
Sprinkle with Parmesan cheese and serve at once.
Makes 4 to 6 servings.
Preheat a broiler.
Cover a broiling pan with aluminum foil.
In a bowl combine the egg with the seasonings and stir to combine.
Dip the potato pieces into the egg mixture and place on the prepared pan.
Broil 4 to 6 inches from direct heat for 8 to 10 minutes per side, or until crispy on the outside and cooked through on the inside.
Serve hot.
*A pinch or two of cayenne or a shake of Tabasco can be added to the egg mixture.
I had problems with this recipe, probably because 1) I think I cut my potatoes too large and 2) instead of cooking them for 10 minutes per side, I placed them so that my wedges were standing upright (I thought it would be ok that way since both sides would be broiling at once.
Wrong!) It pays to follow the directions!  They were finally sort of done-a bit crunchy and it took forever.
My husband still liked them, but then he used to have to eat MREs on a daily basis, so I wonder if his tastebuds aren't shot.
:)  from Make It Easy, Make It Light by Laurie Burrows Grad typed by Tiffany Hall-Graham  
Combine the cabbage, onion, green pepper and carrots in a large bowl and sprinkle with the sugar, set aside.
Combine the vinegar, oil, celery seeds, dry mustard, salt and pepper in a pot and boil for three minutes.
Pour over the cabbage mixture, stirring well.
Cover, chill overnight.
Per Ser: 243 cal; 3 gm protein, 19 gm carbo; 14 gm fat; 0 mg chol; 1 gm sat fat; 300 mg sodium  Washington Post May 29, 1996  == Courtesy of Dale & Gail Shipp, Columbia Md.
This is a rich , lovely cream bisque that is delicately flavored with sauteed vegetables and the oyster's own liquor.
Not that the bisque is Briefly cooked at the end to preserve the integrity of the oysters.
Whipped cream and Cayenne pepper for garnish * my sister uses the new White Worchestershire sauce instead of the tabasco and a shake of New Orleans seasoning from Paul Pruhomme.
( variation) In a cast iron skillet melt the butter and saute the onion, celery and carrot 5 to ten minutes.
Drain oysters, reserving the liquor, chop 3 or 4 oysters and set the remaining oysters aside .
Add the chopped oysters to the skillet and cook 3 to 4 minutes.
In a pot, bring the stock to a boil.
Add the rice one tsp of salt and the contents of the skillet.
Reduce the heat and simmer 40 minutes.
Press the soup through a fine sieve.
Return to the pot and place over the heat.
Add the cream and reduced oyster liquid Season with salt, fresh pepper( Black) and Tabasco or variation.
Add the reserved oysters and heat briefly until the edges of the oysters begin to curl.
Serve bisque in bowls.
Garnish each serving with a dollop of chilled cream and a sprinkling of cayenne pepper.
Annapolitans are known to add a taste of dry sherry to this.
Melt the margarine in heavy skillet.
Saute the onions and green peppers in margarine.
Turn off the heat and add the corn and beaten eggs.
Add the dry cornbread mix and blend well.
Pour the mixture into a greased 9 x 13 pan.
Bake at 350 for 45 minutes.
Remove the pan from the oven and spread the sour cream over the casserole.
Sprinkle the grated cheese over the sour cream.
Return the casserole to the oven and bake just until the cheese is melted.
Source: Beverly Hillbillies Cookbook  
Recipe by: The New Pasta Cookbook *if porcini mushrooms are used cover and soak in hot waterfor 30 minutes.
Cook peas until tender in a large saucepan of boiling salted water, remove with slotted spoon and set aside, reserving cooking liquid.
Fry bacon rinds in a large pot until crisp and fat is extracted.
Discard rinds and fry bacon in the fat until crisp.
Drain porcinis and filter liquid through cloth or a paper coffee filter to remove grit.
Chop finely and add to the pot with the soaking liquid and fresh mushrooms.
Stir in garlic and pepper and cook briefly.
Toss in parsley and cook for 30 seconds.
Add cream and cook, stirring, until the sauce comes to the boil.
Boil until thickened and reduced, 5 to 8 minutes.
Begin cooking fettuccine in the water used for the peas.
When al dente, drain and transfer to a warm serving dish.
Toss with the sauce, and serve with freshly grated Parmesan.
Cook bacon in a large skillet over medium-high heat until crisp; remove bacon from skillet, reserving drippings in skillet.
Set bacon aside.
Cook cabbage in drippings over medium-high heat 6 minutes or until browned, stirring frequently.
Add sugar, vinegar, water, salt, and celery seeds and cook 1 minute, stirring constantly.
Remove from heat; crumble bacon, and stir into cabbage mixture.
Serve warm.
Yield: 6 servings (serving size: 1/2 cup).
CALORIES 40 (29% from fat); PROTEIN 1.
7g; FAT 1.
3g (sat 0.
4g, mono 0.
6g, poly 0.
2g); CARB 6.
3g; FIBER 1.
7g; CHOL 3mg; IRON 0.
5mg; SODIUM 263mg; CALC 38mg.
From COOKING LIGHT magazine, July 1995.
1"!FkI
Saute garlic in cooking oil.
Add onions, meat, carrot and cabbage.
Season with soy sauce and fry for 2 more minutes.
Add broth and simmer, then add celery.
When vegetables are cooked, add rice sticks or noodles and season with salt and MSG.
Garnish with spring onions.
Serve with lemon.
Pat Caudill patc@tekcrl.
com tektronix!tekcrl.
com!patc Copyright (C) 1986 USENET Community Trust  
Peel a small strip around the middle of each potato.
Boil potatoes in salted water until tender.
Drain.
Melt butter in a saucepan.
Saute garlic briefly.
Toss hot potatoes in butter and garlic; sprinkle generously with chopped parsley.
Serve hot.
Fresh herbs may be substituted if using hand machines; simply triple the amount given.
Per 1 cup Serving: 277calories 10.
2g protein 42.
5g carbohydrate 7.
2g fat 23.
3mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Press grated potatoes between paper towels to remove as much water as possible.
Soak bread in water for a minute or two; squeeze out water and mix bread with the salt, onion, parsley, potatoe, and eggs.
Shape into balls about 1 1/2 inches in diameter and roll each in flour.
Lower balls into the boiling water, cover, and boil for 12 minutes.
Serves 6.
Serve with: any game stew, ragout, or pot roast.
SOURCE: "Cooking Wild Game"  
Pare a ring of skin from center of each potato.
Place on a steamer rack over boiling water, cover, and steam 15 to 20 minutes, until potatoes are tender.
Drain.
Place butter and parsley in a serving bowl; add potatoes.
Serson with salt and pepper, toss and serve.
Food Exchange per serving: 1 STARCH/BREAD EXCHAGE + 1/2 FAT EXCHANGE CAL: 106; CHO: 6mg; CAR: 19g; SOD: 83mg; FAT: 2g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
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* Use a tubular-type pasta such as mostaccioli or similar  Cook pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In a large bowl, toss cooled pasta with oil; gently blend in 1-1/2 c strawberries and coconut.
Set aside.
In food processor or blender, process remaining strawberries and rest of ingredients except greens and walnuts until strawberries are pureed and mixture is slightly thickened.
Serve pasta on greens.
Spoon dressing over top; sprinkle with toasted walnuts.
~ from Ronzoni Pasta Passion booklet ** TO TOAST WALNUTS/COCONUT: Conventional: Heat oven to 350 deg.
Spread ingredients in a shallow baking dish; bake 8-10 minutes, stirring occasionally, until golden brown.
Microwave: Spread walnuts and coconut on glass plate.
Microwave on high 5-8 minutes or until lightly browned, stiring after each minute.
Saute beef in oil in large 10-qt.
pot until beef starts to brown.
Add onions, carrots, celery and tomatoes and simmer for about 10 minutes.
Drain and rinse beans and add to the pot.
Also add beef stock, oregano, pepper, Tabasco, spaghetti sauce, and noodles.
Simmer until celery and carrots are tender, about 45 minutes.
Makes 9 qts.
of soup!  
In a large saucepan, heat oil and saute onion & red pepper about 4 min over medium heat.
Add bananas, pineapple & orange juices.
Simmer 5 minutes over medium until bananas are soft.
Remove from heat, add lime juice, cilantro, chili peppers & 3 T Parmes Mix well  Cook fettuccine until tender, put in a bowl.
Add spice mixture & mix.
Season with salt & pepper.
Garnish with remaining Parmesan.
Adapted from "Thrill of the Grill" By unknown sources on rec.
foods via fidonet echo Chili-Head MMed by: earl.
cravens@mgmtsys.
com From: Phillip Waters                  Date: 10-26-94  j
In a small bowl, combine all the dressing ingredients.
Mix until well-blended; set aside.
If not serving immediately, cover and chill until ready to use.
Place the cooled rotini in a large bowl and toss with the remaining ingredients, except the dressing.
Cover and chill until ready to use.
Just before serving, mix the dressing again and toss into the salad.
Source: Mr.
Food Recipe Club Newsletter, June/July 1995 Typed in MM format by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120  Note: This is a really simple throw-together dressing that works well with other seasonings, fresh herbs, lime juice instead of lemon, and even lowfat mayonnaise and yogurt, too.
You can enjoy this creamy dressing as above for a hearty summer meal, or simply serve it as a smooth dressing for your tossed green salad.
Cook the pasta in boiling, slightly salted water until al dente, 10 to 12 minutes.
Drain well & rinse under cold water.
Set aside.
In a large bowl, mix together the pasta, bell pepper, tomatoes, beans; add the olives & capers.
Mix the oil, vinegar, garlic, salt & pepper & pour over the pasta.
Toss well just before serving.
Recipe by Mark Satterly  j
Pat mixture of first 4 ingredients into a 9" deep dish pie plate sprayed with nonstick cooking spray.
Spread with ricotta cheese.
Brown ground beef, garlic and onion in olive oil in skillet, stirring frequently.
Add bell peppers and carrot.
Cook for 2 minutes or until tender.
Add tomatoes and tomato paste.
Cook until bubbly, stirring often.
Spoon over ricotta cheese.
Sprinkle with mozzarella cheese.
Bake at 350F for 20 minutes or until brown.
Let stand for 5 minutes before serving.
Bring a huge pot of salted water to a boil.
Drop pasta in and cook for about 2 minutes.
The cooking time is going to differ due to the varying thicknesses of pasta sheets.
Test yours several times to allow it to cook--AL DENTE! Remove sheets from water and rinse off--handle carefully--then place on sheets of plastic wrap.
Blot top of sheet w/paper towel and cover the pasta w/ prosciuttos in 1 layer.
Spread the spinach/cheese mixture over the prosciuttos and roll up with the 6" side.
Use the plastic wrap to assist you in rolling it tightly and then wrap the roll in the plastic wrap and refrigerate until you are ready to use.
This sauce is made by combining liquids & reducing them in different stages.
It is delicious and worth the time.
It's also very easy to do.
Melt butter in large skillet and saute onions until they begin to brown (don't let them burn) Add wine to skillet, bring mixture to a boil and reduce liquid to about 1/4 cup.
Add chicken stock and return mixture to a boil.
Reduce this mixture until there is about 1/2 cup.
Squeeze the drained tomatoes through your fingers to break them up and add them to the reduced liquids in the skillet, bring to a boil and reduce to low heat and simmer for about 30 minutes, watching carefully and stirring frequently.
Add heavy cream, continue cooking slowly for 10 minutes.
Taste, adjust seasoning with salt and pepper.
ASSEMBLY: Remove pasta rolls from plastic wrap and---> put in to skillet with the sauce.
REMEMBER: The pasta is completely cooked.
You only want to heat it thoroughly in the sauce.
When it is heated, cut off each end of the roll to make it even.
Then cut roll into 3 equal pcs.
To serve, place pool of sauce on bottom of plate & put 2 or 3 pcs of pasta roll on each plate, with the pinwheel side up.
Sprinkle w/grated cheese if you like it.
Prepare angel hair pasta as directed on package.
Rinse and drain.
Set aside.
In 6-inch nonstick skillet, combine 1 teaspoon olive oil, green pepper and onion.
Cook over medium high heat for 3 to 5 minutes or until vegetables are tender, stirring frequently.
Set aside.
Het remaining 1 tablespoon olive oil over medium high heat in 10-inch nonstick skillet.
Spread angel hair pasta in skillet.
Cook for 4 to 6 minutes or until lightly browned on underside.
Turn pasta crust onto plate.
Slip crust back into skillet browned-side-up.
Reduce heat to medium.
Spoon sauce evenly over crust.
Top evenly with prepared vegetables and the olives.
Sprinkle with cheese and italian seasoning.
Cover and cook for 4 to 5 minutes or until cheese is melted.
Cut pizza into wedges and serve.
Combine all ingredients in a salad bowl.
Toss gently to mix.
Chill before serving.
Preparation time:  1 hour  Origin:  Reader's Digest Magazine, June, 1994  From the Collection of Candis Compton  
Saute  garlic and dried red pepper flakes to taste in saute pan with a bit of olive oil.
when pasta is done cooking, toss into pan to coat.
Stir in the greens and then add and stir in the cheese mixture.
Season to taste.
Again serve with crusty bread and a salad.
Recipe by: The LL Bean Book of "New" New England Cookery Put a large pot of salted water on to boil, and when it comes to a rolling boil, drop the pasta shells in.
Meanwhile, heat the oil in a skillet and saute the onions slowly for about 5 minutes, until they are almost tender, then add the garlic and the mushrooms and saute another couple of minutes, stirring.
Add the vermouth and cook rapidly to reduce by half, then stir in the mussels, broth, and basil, and bring to a simmer.
Drain the pasta when it is done al dente, and mix with the sauce, folding in the peas, and heating through.
Season with frshly ground pepper (it probably will not need salt).
Serve in warm bowls with parsley sprinkled on top.
Typed by Diana Rattray  
Cook the pasta to the desired doneness as directed on the package.
Drain and keep warm.
Heat olive oil in a skillet.
Add the bell pepper and broccoli & cook for 3 to 5 minutes or until the vegetables are crisp-tender, stirring frequently.
Stir in the cooked pasta.
Cook 3 to 5 minutes, over medium heat, or until thoroughly heated, stirring frequently.
In a small bowl, combine the flour, salt, pepper, soy milk, stirring until smooth.
Add to the mixture in the skillet and cook until the mixture is thickened, stirring constantly.
Adapted from  "Pillsbury Classic Cookbooks It's Italian!" Posted by Rich Harper  !3
If salted whole anchovies are used, wash them in cold running water to remove most of the external salt and any tiny scales that may be present.
Use the fingers to pull the fillets from the bone.
Discard the bones.
Set the fillets aside.
Open the clams or have them opened and reserve both the clams and 1 cup of clam juice.
Finely chop the clams and set aside.
Heat the oil and butter in a skillet.
Add the garlic and shallots and cook until light brown.
Add the anchovies and stir until they dissolve.
Add the parsley, rosemary, reserved clam juice and white wine and bring to a boil.
Add pepper and a tiny bit of salt and simmer 15 minutes.
Add the chopped clams and cook 5 minutes.
Serve piping hot over the freshly cooked pasta.
Serve red pepper flakes on the side, if desired, but no cheese.
In large skillet or wok, heat oil.
Add broccoli, onion, garlic, salt and red pepper; cook, stirring constantly, 5 minutes or until vegetables are crisp-tender.
Add broth; cook 3 minutes.
Meanwhile, cook pasta according to package directions; drain.
Toss hot pasta with broccoli mixture and walnuts.
Toss with  cheese.
* TO ROAST WALNUTS: Conventional: In 350 deg oven, spread walnuts in a shallow baking pan; bake 8-10 minutes, stirring occasionally, until golden.
Microwave: Spread walnuts on glass plate.
Microwave on 100% 5-8 minutes until golden, stirring after each minute.
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Preheat oven to 450 F.
Place vegetables in a large bowl and toss with 4 tablespoons olive oil, sea salt and black pepper.
Spread the vegetables in a single layer and roast until brown and very tender, 15 to 20 minutes.
Stir 2 or 3 times during cooking.
For even roasting, cook the tender vegetables-beans, squash and pepper-in one pan; the firmer vegetables, such as carrots, fennel and onions, in another.
The firmer vegetables may require longer cooking.
Roast all vegetables until soft and caramelized or brown.
Return roasted vegetables to large bowl and toss with vinegar and garlic.
Set aside and keep warm.
Bring a large pot of water to a boil and add pasta, cooking according to package instructions, approximately 10 to 12 minutes or to desired degree of doneness.
Drain.
Toss drained pasta with remaining oil, herbs and cheese.
Top with roasted vegetables, toss and serve.
Makes 6    servings.
NOTE: The winery uses baby carrots, cut in half lengthwise; fennel, cut in eighths if large, quarters if smaller; whole pearl onions, peeled; baby squash, cut in half lengthwise; green or yellow beans, cut in 1-inch pieces; and red pepper, cut in bite-size squares.
Per serving: Calories 622 Fat 41g Cholesterol 11 mg Sodium 983 mg Percent calories from fat 59%  Source: Niebaum-Coppola Winery Dallas Morning News 9/25/96 Typos by Bobbie Beers  F
Combine the flour, bran, baking powder and sugar in a bowl.
Add the remaining ingredients and blend.
Spoon into oiled muffin tins or paper muffin cups.
Bake in a 375-degree oven for 15 to 20 minutes.
Makes 8  One Muffin = Calories: 140 Carbohydrates: 12 Protein: 6 Fat: 9 Sodium: 104 Potassium: 184 Cholesterol: 35  Exchange Value: 1 Bread Exchange + 2 Fat Exchanges  Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.
Saute first 3 ingredients in butter in a large Dutch oven until tender.
Add remaining ingredients; stir well.
Spoon dressing into a lightly greased 13" x 9" x 2" pan; bake at 350 degrees F for 45 minutes to 1 hour or until lightly browned around edges.
Yield: 10 to 12 servings.
Note: Dressing may be spooned into turkey cavities.
Spoon any remaining dressing into a lightly greased 2-quart casserole dish; bake at 350 degrees F for 45 minutes.
_The Southern Living Cookbook_  Compiled & edited by Susan Carlisle Payne Oxmoor House, 1987    ISBN 8487-0709-5    Typos by Jeff Pruett  
Combine the milk, corn syrup, sugar and chocolate in a heavy 2-quart saucepan.
Cook over medium heat, stirring constantly, until the sugar is dissolved.
Continue cooking over medium heat until the candy reaches the soft ball stage (236 degrees F) on the candy thermometer.
Stir occasionally to prevent sticking.
Remove from the heat and add the butter.
Cool to 110 degrees F without stirring, then add the vanilla.
Beat until the fudge begins to lose its shine.
Stir in the peanuts and quickly pour into a greased 8-inch square baking pan.
Cut into squares when candy is completely cooled.
Makes 1 1/2 pounds  	
In a heavy saucepan, combine sugar, corn syrup and water; bring to boil over medium heat.
Cover and cook for 3 minutes; uncover and stir in pecans.
Place candy thermometer in saucepan and cook, without stirring, for 15 minutes or until soft-crack stage (270 to 290    F/132 to 143 C).
Add butter and salt; cook, stirring constantly, for 5 minutes or until hard-crack stage (300 to 310 F/150-155 C).
Test by dropping a little syrup into very cold water.
Remove syrup and bend; it should be brittle and snap easily.
Stir in baking soda; immediately pour onto well-greased 17- x 11-inch jelly roll pan.
With wooden spoons, spread as thinly as possible; let cool.
With rolling pin or mallet, break candy into pieces.
Makes about 1-1/4 lb.
From Dottie Theriault's collection.
Posted 9/96.
PREP TIME:  10 minutes  COOKING TIME:  10 minutes  1.
Pour 1/2 cup of boiling water over sun-dried tomatoes in a small bowl.
Cover and let stand 15 minutes until tomatoes soften.
Drain tomatoes, reserving soaking liquid.
Chop tomatoes and combine with crumbled goat cheese, garlic and pepper in a food processor or blender.
Puree 30 seconds then add liquid from tomatoes.
Puree another 30 seconds.
Cook penne according to package directions.
Rinse and drain well.
Toss with sauce, arugula and pine nuts.
PER SERVING: : 427 calories; 6g fat; 13% fat calories; 10mg cholesterol; 4.
7g fiber.
Source:  Kathryn Arnold in "Delicious! Your Magazine of Natural Living" (natural foods store give-away), July 1995.
Typed by iRis gRayson.
Wash rappi; trim 1" off bottom of stems.
Cut remaining rappi into 2" pieces.
Boil rappi for 3 minutes; drain.
Heat oil in a large skillet; add sausage and cook over low heat until no longer pink.
Add garlic and cooked rappi; cover and cook for 3 minutes.
Add olives and cooked pasta; toss.
Season to taste with salt and pepper.
Toss with cheese.
380 calories and 12 grams fat.
Source: Store ad  
Recipe by: The New Pasta Cookbook Cook penne in boiling salted water.
In a large frying pan heat bacon until fat begins to melt.
Stir in thawed peas and saute for 1 to 2 minutes before adding shrimp.
Cook until just done.
Remove from heat and stir in butter until melted.
In a bowl combine ricotta, salt, pepper and Parmesan.
Just before serving, add 1 or 2 tablespoons boiling pasta water and whisk through.
Drain penne when al dente and mix in ricotta.
Add bacon, shrimp and peas and toss together before serving.
Typed by Diana Rattray  
In a large pot, saute the garlic, scallions & green bell pepper in oil over medium heat until the peppers are tender-crisp, about 2 minutes.
Add the mushrooms, reduce the heat to low & saute for 3 minutes.
Add the tomatoes & snow peas.
Cover & simmer for 10 minutes.
Cook the pasta until *al dente*.
Drain.
Stir the cayenne & tamari into the tomato sauce & spoon over the hot pasta.
Serve immediately.
"Vegetarian Gourmet" Summer, 1994  
In medium mixing bowl beat together egg yolk and sugar.
Using wooden spoon, stir in kernel and cream-style corn, flour chives, salt and pepper; mix well.
In small mixing bowl, using electric mixer, beat egg white until stiff but not dry; gently fold into corn mixture.
In 10-inch skillet heat oil over medium-high heat; drop batter by 1/4 cup measures into skillet, forming 6 equal fritters.
Cook until fritters are golden on bottom, about 1 minute; using pancake turner, turn fritters over.
Cook until golden on other side, about 1 minute longer.
Makes 6 servings of 1 fritter each.
[WEIGHT WATCHERS NEW INTERNATIONAL COOKBOOK] Posted by Fred Peters.
Submitted By FRED PETERS   MSG#: 2404  
The pepper should be coarse and freshly ground.
Per 1 cup Serving: 277calories 10.
1g protein 42.
7g carbohydrate 7.
2g fat 21.
4mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Preheat oven to 325 degrees.
Butter the inside of a 2 quart casserole.
Layer the potatoes and 1/2 cup of cheese in the casserole.
Mix cream and eggs; pour over potatoes.
Place the casserole in a larger pan, fill the outside pan with water to reach halfway up the side of the casserole, cover with foil and bake 1 1/2 hours.
Uncover, top with remaining cheese if serving immediately and bake another 5 minutes or so until the cheese has browned.
If you are making the casserole ahead of time, reserve final sprinkling of cheese.
Refrigerate casserole after letting it cool.
To reheat, cover and place in 350 degree oven for 30 minutes.
Uncover, sprinkle with remaining cheese and cook another 5 minutes or so until the cheese has browned.
Cut cabbage into small wedges.
Place half in blender along with water, carrot, and peper.
Blend quickly; turn off and drain at once, using liquid for blending with balance of cabbage, drain once more.
Mix with mayonnaise dressing.
Food Exchange per serving:  1 VEGETABLE EXCHANGE  CAL: 26;  Source: Recipes for Diabetics by Billie Little(version 1985)  Brought to you and yours via Nancy O'Brion and her Meal-Master  
Dissolve gelatin in cold water.
Add gelatin mixture, sugar replacement, and salt to hot water; stir until dissolved.
Add lemon juice, cucumber, carrots, and onion.
Beat cream cheese with mayonnaise until smooth.
Blend into vegetable mixture.
Pour into mold and chill.
Food Exchange per serving:  1/2 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 73  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  
DOUGH: In a bowl, combine flour with salt.
Beat together egg, water and oil; stir the into flour mixture to make a soft but not sticky dough that holds together in a ball.
If necessary, add water 1 tsp at a time, being careful not to make dough sticky.
Turn out dough onto a lightly floured surface; knead until smooth.
Halve dough, cover with plastic wrap or damp cloth.
Let rest for 20 minutes.
FILLING: Meanwhile in a skillet, heat butter over medium heat.
Cook onion for 3 to 5 minutes or till tender.
Transfer to a bowl, add mix in potatoes, cheese, salt and pepper.
Working with one portion of the dough at a time, and keeping the remaining dough covered, roll out on a lightly floured surface to 1/16" thickness.
Using a 3" cutter, cut dough into rounds.
Place 1 tsp filling on each round.
Lightly moisten edge of one half of dough with water, pinch edges together to seal and crimp.
Place on a cloth and cover with damp cloth to prevent drying out.
Repeat with remaining portion of dough.
COOKING:In a large pot of boiling salted water, cook perogies in batches, for about 2 minutes or till they float to the top, stirring gently to prevent perogies from sticking together or to bottom of pan.
With slotted spoon remove to a colander to drain.
In a large heavy skillet, melt butter over medium heat, cook onion for about 5 minutes till golden.
Add perogies and toss to coat and warm through.
Serve with sour cream.
VARIATIONS:  ~1- Cottage Cheese: Combine 1 cup press cottage cheese, 1 beaten egg, 1/2 tsp salt, 1/4 tsp pepper and 1 Tbsp chopped green onion.
~2- Garnish with bacon bits and fry the onion in the bacon fat.
~3- Pan fry the perogies in butter or bacon fat after they have been boiled and drained until golden brown  ~4-Deep fry raw perogies until the skin is bubbled and golden brown, making sure that the cheese filling which will melt does not leak into the hot fat.
Crimp well.
~5-Dessert perogies: Use a filling of Saskatoon berries [like blue berries] sprinkled with sugar.
Boil, don't fry.
Garnish with sweetened whipped cream and sprinkle with poppy seeds.
Jim Weller  
Chopped Cooked Meat    Fresh Vegetables       Salad Dressing (2 to 3 cups) Chopped or Sliced      (1 cup) (1 to 2 cups)  Chicken                Carrot                 Creamy Cucumber Turkey Celery Blue Cheese Beef Broccoli Italian Ham Tomato Creamy Buttermilk Tuna Onion Thousand Island Salami Green Pepper French Bologna Zucchini Creamy Italian Pepperoni              Avocado Vinegar and Oil Crab Radishes Russian Shrimp Mushrooms Sweet and Sour Egg Cucumber Avocado Corned Beef Cauliflower :         Hot Bacon Cook 8 oz.
any shape pasta according to package directions; drain.
Rinse with cold water to cool quickly; drain well.
In large bowl, stir together cooled pasta, meat and vegetables.
Add dressing; toss lightly.
Cover; refrigerate, stirring occasionally.
6 servings (1-1/2 cups ea.
Place all ingredients except oil in a food processor or blender.
Process, quickly, to a puree.
With machine running, gradually add oil until absorbed.
Toss with 1 pound fresh, hot pasta (vermicelli, linguini, and so forth).
Serve hot.
Garnish with cherry tomatoes.
\$,WUj
L$$Sj
Wash the kale well in cold water & pat it dry.
Cut away the ribs & stem of the kale, leaving only the leafy greens.
Combine all the ingredients in a food processor & process to form a thick paste.
Will keep in the refrigerator for 5 or 6 days.
VARIATION: For a mellower & less robust flavour, blanch the kale in boiling water for 3 to 5 minutes.
Serves 12 as an appetizer on crostini.
Carol Field, "Italy in Small Bites"  o
In a large saucepan over medium heat, bring to boil: vinegar, sugars, coriander, cinnamon, cloves, and salt.
Remove from heat; mix in gingerroot, jalapenos, and grapes.
Soak 1 hour or longer and serve with roasted or grilled poultry or pork.
from "Cook's Illustrated" magazine, Apr 97  typed and posted by teri Chesser   2-97  
Fill a tea kettle with water & bring to a boil.
Combine vinegar, water, sugar, salt & peppercorns in a medium-sized bowl & stir until the sugar is dissolved.
Place the onion slices in a colander in the sink & slowly pour all the boiling water over them.
They will wilt slightly.
Drain well & transfer to the waiting marinade.
Cover & let marinate for several hours either in the fridge or at room temperature.
Keep in the refrigeratir & use as needed.
Also can be used in antipastos or on top of pizza.
They keep for a very long time.
Mollie Katzen, "Moosewood Cookbook"  
Combine first 5 ingredients, tossing gently.
Chill at least 15 minutes.
Sprinkle bacon over top; serve on lettuce leaves, if desired.
SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.
Mound flour on a bread board and make a well in the center.
Drop eggs and salt into well.
Add water; working from the center to the outside of flour mound, mix flour into liquid in center with one hand and keep flour mounded with the other.
Knead until dough is firm.
Cover dough with warm bowl 10 min.
Divide dough into halves.
On floured surface, using half the dough at a time, roll dough as thin as possible.
Cut out 3-inch rounds with large biscuit cutter.
(Or whatever).
Place a small spoonful of filling (see later) a little to one side on each round of dough.
Moisten edge with water, fold over and press edges together firmly.
Be sure they are well sealed.
Drop dumplings into boiling salted water.
Cook gently 3 to 5 minutes, or until pierogi float.
(1 1/2 to 2 doz) There are all kinds of fillings.
I'll give you two.
SAUCE PREP: Press cheese through a sieve into a bowl.
Add remaining ingredients, mix.
Preheat oven to 375 degrees.
Cut each squash in half; scoop out and discard seeds and pulp.
Trim tip off bottom if necessary so that each squash cup stands up straight.
Fill each squash cup with 1/4 c pineapple 1/4 teaspoon margarine, and a sprinkle of cinnamon.
Put squash into a flat baking dish and pour hot water around bottoms of squash to the depth of 1/2 inch.
Cover pan tightly with foil.
Bake 1 hour or until squash is tender and can be easily pierced with a fork.
Food Exchange per serving: 1 STARCH EXCHANGE + 1 FRUIT EXCHANGE; Low-sodium diets: This recipe is excellent.
CAL: 148; CHO: 34g; PRO: 2g; FAT: 2g; SOD: 31mg; CHO: 0mg;  Source: The Art of Cooking for the Daibetic by Mary Abbot Hess, R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal-Master  
REMOVE DOUGH FROM BREAD MAKER; COVER WITH WRAP AND SIT FOR 20 TO 30 MINUTES.
CUT INTO 10 PORTIONS AND ROLL EACH BY HAND INTO A SMALL BALL.
COVER WITH A CLEAN CLOTH AND LET THEM SIT FOR 15 MINUTES.
FRY ONION WITH BUTTER AND MINCED MEAT AND COOK STILL ADDING BOILED EGGS, AND PEAS.
SEASON WITH SALT AND PEPPER.
ROLL EACH PIECE OF DOUGH INTO OBLONG SHAPE WITH A ROLLING PIN.
PUT THE FILLING ON THE DOUGH, AND FOR PIROSHIKI WITH WATER ON THE EDGE.
PLACE FORMED DOUGH ON A GREASED OVEN TRAY.
SPRAY ENOUGH WATER AND LET DOUGH RISE IN THE OVEN SET AT YEAST-RISING TEMPERATURE FOR 30 TO 40 MINUTES.
DEEP FAT FRY AT 350 DEGREES UNTIL GOLDEN BROWN.
Recipe by: The New Pasta Cookbook Whisk egg yolks in a bowl.
Continue to whisk and pour in oil in a very slow trickle, until it has all been absorbed.
Still whisking, add salt, pepper and lemon juice to taste.
Stir through basil, parsley and nuts to give a smooth very thick sauce.
If the mayonnaise appears to be curdling, continue its preparation to the finish.
Beat another egg yolk in a clean bowl and gradually whisk in the curdled sauce.
The mayonnaise will keep, covered and chilled, for up to 24    hours.
This is delicious served over hot fresh herb fettuccine or with cold shellfish and sugar snap peas in a pasta salad.
It is less successful if made with a food processor of blender.
Scrub the beets and cut into quarters.
Cover with water and cook over low heat until tender, about 1 to 2 hours.
Cool and pour off the liquid, reserving it.
Slip off the peels.
(Wear rubber gloves to prevent purple hands.
) This may be done a day in advance.
Peel and cut up the other vegetables.
Add the bay leaf, peppercorns, and boletus or mushrooms to the vegetables, with enough water to cover, and cook, in a large aluminum pot over low heat, until tender.
Strain the beet liquid into the vegetables.
Shred the beets in a processor or on a medium grater, and add.
Simmer for about 10 minutes and strain into a large pot.
To keep the broth clear, do not press the begetables.
Add the beet kvas, mushroom liquid, pepper and salt.
bring to a gentle boil, then turn the heat low.
Taste, the flavor should be tart, mellow, and full.
For more tartnes, add fresh lemon juice or sour salt.
Keeps well in the refrigerator.
Reheat gently; do not overcook or the color will turn brown.
To serve, pour over 3 or 4 varinyki in soup plates and garnish with the fresh dill a large dollop of sour cream.
ORIGIN: Tamara Krushch, Kiev-Ukraine, circa 1996  
Cook green beans in boiling water until tender; drain.
Combine lemon juice, oregano, pimiento, garlic powder and salt.
Pour over beans; toss Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL; 32  Source: The Complete Diabetic Cookbook by Mary Jane Finsand.
Brought to you and yours via Nancy O'Brion and her Meal-Master  
t	VWP
t	VWP
Combine all ingredients except coconut milk in a heavy pot.
Pour in 1 c coconut milk & simmer over a low heat until the plantain is tender & milk is absorbed.
Add more mil if necessary.
Serve hot.
"The Africa News Cookbook"  
Combine all ingredients in saucepan; bring to boil over medium heat.
Cook, stirring constantly for 5 minutes, until all ingredients are well blended.
Remove from heat; let cool.
To preserve, pour into hot sterilized jar and seal at once.
Temperature(s): HOT Effort: EASY Time: 1:15 Source: ANNA KAO'S Comments: SERVE WITH ANY RECIPE CALLING Comments: PLUM SAUCE.
Combine the wine and orange zest in a deep nonreactive pan.
Peel the pears.
Slice them in half lengthwise and remove the core.
Place the pears in the pot with the wine.
Bring to a boil over high heat and then reduce the heat to maintain a gentle simmer.
Poach the pears for about 35 minutes or until tender.
Test for doneness by piercing a pear with a toothpick; it should go in easily.
Gently remove pears from liquid.
Poached pears may be served hot, cold, or at room temperature.
If not serving immediately, cool the poaching liquid and cover the pears with it.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 80  
Saute' onions & garlic in 2 tablespoons of butter in a large stock pot.
Pour in the beef stock, then add the potato, carrots, bay leaves, salt, pepper, & barley.
Bring mixture to a boil, reduce heat and simmer for 1 hour.
Add dill, mushrooms, and simmer for 15 minutes.
Just before serving add the lemon juice.
Adjust salt & pepper to taste and serve with generous dollop of sour cream.
Origin: Marina Golub, Mirnyi, Russia, circa 1996  tl
Wipe mushrooms and slice thickly.
Toss in lemon juice.
Saute mushrooms with shallots, covered, in melted butter and oil for 20 minutes.
Add cream and simmer 5 minutes more.
Seasonto taste with salt and pepper.
Sprinkle with parsley and serve over soft polenta.
Makes 6 servings.
Note: Use a blend of mushrooms if available.
Per serving: Calories 447 Fat 38g Cholesterol 106mg Sodium 1,208 Percent calories from fat 75:and pepper.
Knight-Ridder/Tribune Information Services Dallas Morning News-Food 8/21/96 Typos by Bobbie Beers  
"Recipes for this sausage are so variable that what passes for kielbasa in one area might be regarded as not authentic in another.
The ingredients and pronunciation of kielbasa are as variable as are the vagaries of the spring weather, the time of year when kielbasa is traditionally made.
This version uses pork, beef, and veal and makes five pounds.
"  1.
Prepare the casings.
Grind the meats and fat together through the coarse disk.
Mix the remaining ingredients with the meat.
Stuff the casings and leave the sausage in long links.
Lengths of eighteen inches to two feet are traditional.
Allow the sausage to dry in a cool place for three or four hours or refrigerate for twenty-four hours uncovered.
Cook by roasting in a 425~ F.
oven for forty-five minutes.
These sausages are also excellent grilled over a charcoal fire and eaten in a Kaiser roll, lathered with a spicy brown mustard.
From: Rich Harper  
INSTRUCTIONS Place: Cooked and drained noodles in a buttered 1 quart casserole dish.
Mix: Sour cream, cottage cheese, minced onion, salt, powdered mustard, and white ground pepper.
Mix the above with the noodles in the casserole dish.
Bake  in a preheated 350 F.
oven for 25 minutes.
(The noodles on  top should begin to brown.
)  To  be a bit more fancy, when the 25 minutes is over, pull  the casserole out of the oven, smear it with a bit of butter,  and allow it to cook another 5 to 10 minutes.
To be even more fancy, sprinkle some parmesan cheese on top of the butter before putting the casserole back into the oven.
Original Poster Not Shown on File  
This is better served fresh or dried flat as the seeds may cause the pasta to break if hung to dry.
Per 1 cup Serving: 245calories 10.
4g protein 42.
5g carbohydrate 3.
5g fat 21.
7mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Wash and cut the ribs in serving size pieces.
Lay in a roasting pan.
Slice the onion and lay on top.
Peel and cut up the potatoes and lay them on top.
Cover all with the saurkraut.
Sprinkle the caraway seeds on top.
Pour the tomatoes (with juice) over everything.
Cover and bake in 350 degree oven until meat is falling-apart-tender.
This is the way my family has made this for years and the ingredients are a guesstimate.
No one ever used a recipe.
But this is GOOOOOOD! We always have it for New Year's Eve.
Typos by Neysa  
In skillet, stir-fry pork and garlic quickly in 1 T hot oil until meat is browned.
Drain off fat.
Add vegetables; stir-fry 2-3 minutes more.
Drain shrimp and chop.
In bowl, combine shrimp, pork-vegetable mixture, egg, soy sauce, sherry, sugar and salt.
Cool slightly.
Wrap wontons using directions on package or wrap egg rolls.
Fry a few at a time, in deep hot oil (365 degrees) for 2-3 minutes or until golden brown.
Use a slotted spoon to remove.
Drain on paper toweling.
Serve warm with one or two sauces.
Makes 40 wontons or 6 egg rolls.
Brown Polish sausage in a saucepan,  add pepper and onion.
Cook until vegetables are soft.
Drain well on toweling.
Grease muffin pans.
Place mashed potatoes in muffin pan.
Scoop out center of each and  fill with sausage mix.
Bake 425 degrees for 15 minutes.
Serve hot.
Prepare casings.
Grind meat and fat separately and refrigerate unti lready to do step five.
Peel and boil the potatoes in lightly salted water for 10 minutes.
They should be very firm in the center.
Allow to cool before procedding to next step.
Cube the potatoes and mix with onion.
Put through the fine disk of the grinder.
Add the ground meats to the potatoes and onion.
Add all remaining ingredients and mix well.
The mixture will be quite sticky.
Stuff and twist off into 12" lengths.
With cotton butcher's twine, tie two separate knots between each link and one knot at each end.
Separate the links by cutting between the two knots between each pair of links.
Bring the ends of each link together and tie to form rings.
Boil in well seasoned chicken broth for 45 minutes.
Eat warm or refrigerated and served cool.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Heat the oil in a large skillet on medium heat.
Add the potatoes and onion and saute for 10 minutes.
Add the tomatoes, salt, pepper, thyme and cayenne.
Bring to a boil, then reduce the heat, cover and simmer for 30 minutes, or until the potatoes are tender and the sauce has thickened.
Source: Fast & Fresh by Lucy Waverman  From the collection of Karen Deck  
DIRECTIONS ~------------------------------------------------------ ~--- MIX TOGETHER , PUT IN 9X12 BAKING DISH.
SPRINKLE WITH CRUSHED POTATO CHIPS BAKE 350 DEGREES 45-60 MINUTES  
Mix all ingredients together.
Roll out on floured board and cut with round cookie cutter.
Drop one-by-one in a deep fryer and cook to a light brown.
Drain.
From:  CSEA cookbook (Poway High School) Posted by:  Debbie Carlson (PHHW01A) - Prodigy  
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x To make sauce, slowly saute leeks in butter and 1/4 cup of the broth until leeks are very soft.
Add potatoes and 2 3/4 cups of the broth and cook, covered, over medium heat 15 to 20 minutes, until potatoes are tender.
Puree mixture and set aside.
Into the same pan, put remaining 1/2 cup of the broth, celery carrot, red pepper, and Canadian bacon.
Cook until liquid evaporates.
Meanwhile bring water to a boil, add pasta and cook until al dente.
Drain and toss with vegetable mixture.
Pour potato-leek sauce over all and blend.
Serve garnished with cheese and parsley.
Soak the dried mushrooms in water till soft, drain and squeeze them dry.
Set aside.
Cook sliced onion, sprinkled lightly with salt and pepper, in 2 tb melted butter until lightly golden; set aside.
in the same pan melt another 2 tb butter; add Porcini and fresh mushrooms and saute until golden.
Add to the reserved onions.
Arrange 1/3 potato slices in a buttered 9" round cake pan.
Spread with 1/2 the mushroom mixture.
Salt and pepper.
Repeat layers ending with potato.
Add chicken stock to barely cover.
Dot with remaining butter.
Bake, uncovered, in preheated 450 deg oven for 60-75 min until a golden crust forms.
Every 5 min press the top of the potatoes with a spatula to keep the Boulanger compact.
Keep warm and slice into wedges to serve.
From the L'Ordre de Bon Temps menu in Northern Bounty, A Celebration of Canadian Cuisine.
Posted by Jim Weller.
Peel & dice potatoes.
Heat oil in a non-stick skillet.
When hot, put in the potatoes & fry till they are golden brown, stirring frequently.
When they are golden, remove & set aside.
Put red chiles into the oil, when they darken, add poppy seeds & 2 tb water.
Stir & saute until the paste browns.
Put in the potatoes, 3/4 c water & the spices.
Stir to mix & simmer, covered, for 10 minutes.
Madhur Jaffrey, "A Taste of India"   
Stir sugar, salt and butter into hot milk; cool to lukewarm.
(A drop sprinkled on wrist will not feel hot.
)  Sprinkle yeast over warm water in large bowl; stir to dissolve.
Stir in lukewarm milk mixture.
Add 2 eggs and 2 1/2 cups flour; beat at high speed with electric mixer.
With a wooden spoon gradually beat in remaining 2 cups flour.
Knead with hand until dough is stiff enough to leave side of bowl.
Place dough in lightly greased large bowl.
Turn the dough over to bring up greased side.
Cover with a towel; let rise in warm place (85 F), free from drafts, until double in bulk, about 1 hour.
Make filling in medium bowl.
Beat eggs slightly; add nuts, brown sugar, 1/3 cup butter, cinnamon and vanilla.
Stir filling to blend well.
Shape dough; punch down dough.
On lightly floured surface turn out dough; cover with bowl and allow to rest for 10 minutes.
Roll out to a rectangle 30 inches long by 20 inches wide.
Spread with filling, to 1 inch from the edge.
Starting from wide side, roll up tightly, as for jelly roll.
With palms of hands, roll back and forth so that roll is even all over.
On large greased cookie sheet, form roll into a large coil, seam side down.
Let rise in warm place (85 F), covered with towel, free from drafts, until double in bulk, about 1 hour.
Preheat oven to 350 F and brush the roll with the melted butter.
Bake 35 to 40 minutes until golden.
Cool on wire rack.
Slice crosswise 1/4 inch thick.
Makes a 4    pound loaf.
Source: Cathy Arkovich "Our Favorite Recipes" St.
Anthony Croatian Church Women's Guild Typed for you by Karen Mintzias .
downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)  $
When one thinks of sausage, the meat that ordinarily comes to mind is pork, sometimes beef, but usually never meat that comes from anything that has wings and feathers.
There are probably more recipes dealing with what you can do with whole poultry or poultry pieces, especially chicken, than with any other kind of meat.
But sausage? Why not? Poultry is one of the most heathful foods around.
Ounce for ounce, it is a treasure house of protein and minerals and an absolute bargin when one compares the proportion of lean to fat meat.
Chicken and turkey especially are recommended for people on low fat and/or low calorie diets.
All poultry has the added advantage of being a rather bland meat.
This means we can do just about anything to it to make it taste as we please.
One person who had studied the possibilities of what can be done with poultry is Dr.
Robert C.
Baker of the New York State College of Agriculture and Life Sciences at Cornell University.
Dr Baker is the inventor of the so-called "chicken dog.
" In an attempt to fine new uses for poultry, especially laying hens past their prime, Dr.
Baker and his colleagues found that one can do just about anything with chicken and turkey that one can do with red meat.
And poultry has the advantage of being cheaper and lower in fat than red meat.
Lest anyone doubt that a chicken dog can taste like a "real" hot dog, sensory analysis of products developed by Dr.
Baker and his colleagues has proven that people are just as apt to like a product made from chicken or turkey meat, even though it it may be a traditionally red meat product.
The proliferation ath the corner deli of things like "turkey salami", "turkey pastrami", or "chicken bologna", are proof that the public is readily willing to accept these products made from poultry.
Large companies would not invest the capital necessary to produce these products if the public did not accept them.
Although Dr.
baker's work extends beyond what the home sausage maker might find valuable, it does open up possibilities that anyone with a food grinder and a source of poultry will find exciting.
Because everyone's tastes are different, these recipes are meant to be guides or starting points for the home sausage maker.
Generally speaking, a larger proportion of dark meat (or even all dark meat), produces a somewhat more pleasing sausage than a predominantly white or all white meat.
Dark meat has a slightly highefr fat content whick a succesful sausage needs.
Remember, were talking chicken and turkey here, so the fat content is already at bargin basement levels.
As we noted earlier, poultry tends to be a rather bland meat.
Generally speaking, a sausage made from chicken or turkey will need a little more spice than would a similar sausage made from red meat.
When making poultry sausages for the first time, use these recipes as a guideline, but don't be afraid to be creative.
Like more fennel in your Italian sausage? More garlic in your kielbasa? Try it, you'll probably like it! One final word: what about skin and added fat? Commercial sausages made from chicken and turkey meat do contain the skin and fat normally found on a whole bird.
The inclusion of these two ingredients improve both taste and texture.
Generally, I have found that the addition of some skin greatly improves the sausage.
Since we are talking about an essentially lean meat to begin with, the addition of a small amount of fat seems an acceptable price to pay for a more palatable sausage.
But the decision is yours.
If you are willing to sacrifice something in the way of taste and texture for an even leaner product, go right ahead.
In the recipes that follow, when a recipe specifies, fo rexample, 4 lbs.
of chicken meat, it presumes that about fifteen percent of that is skin and fat.
Experiment with the proportions to suit you and your family's individual tastes and needs.
After all, isn't that one of the reasons you are making your own sausage to begin with?  Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Combine cornmeal with 1 1/2c water and seasonings.
Gradually add mixture to 3c rapidly boiling water, stirring constantly, for about 3 minutes.
It will be heavy and sticky.
Turn heat to very low and cook 10 minutes more, stirring occasionally.
Pour into a loaf pan sprayed with nonstick spray.
Chill thoroughly.
Cut into 1/2 inch thick slices.
Fry in a nonstick pan sprayed lightly with oil, until browned on both sides.
Serve with parsley sprinkled on top.
Per 2oz serving:  95 cals, .
437g fat, .
06g sat fat From C'mon America Let's Eat by Susan Powter Typed by Lisa Greenwood  
Turn mashed potatoes into a large bowl.
Add flour, salt, and onion.
Mix thoroughly with hands and fingers until completely mixed and smooth.
Pat on a lightly floured board until 1/2 inch thick.
Cut with a 3-inch cookie cutter.
Place on a cookie sheet, cover lightly with waxed paper, and chill in refrigerator until just before cooking.
To cook, use 1 tablespoon margarine at a time.
Melt margarine in a large frying pan or stovetop griddle.
Fry cakes over moderately hot heat, turning to brown on both sides.
Serve immediately.
Food exchange per serving: 1 STARCH EXCHANGE + 1 FAT EXCHANGE CHO: 15g; PRO: 2g; FAT: 5g; CAL: 110 Low-sodium diets: Omit salt from original mashed potatoe mixture and from recipe.
Certain Irish folk refer to potato cakes as "praties".
They are great! Mix and shape ahead, then chill them before cooking.
Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'Brion and her Meal Master  
Bring a pot of water to a boil.
Dump in the unpeeled potatoes and boil until tender.
Mash them.
Allow them to cool for about 10 minutes, and mix in the oats to form a soft dough.
Add the melted butter and salt and mix in well.
Roll out on a floured surface to about 1 inch thickness, and then cut out with a 2 inch round biscuit cutter.
Fry in a little bacon fat until golden brown on both sides.
Source: Irish Country Cooking - Malachi McCormick (c)1988  
Cook the potatoes in a large pot of boiling salted water until just fork tender, about 20 minutes.
Be careful not to overcook them.
Drain the potatoes, and then place in a large bowl.
Cover and chill.
In a medium bowl, combine the remaining ingredients and then add the chilled potatoes.
Mix well, then sprinkle with paprika.
Salad should be served chilled.
Source: Mr.
Food Recipe Club Newsletter, June/July 1995 Typed for you by Linda Fields, Cyberealm BBS Watertown NY 315-786-1120  
*Or can substitute butternut or buttercup squash or sweet potatoes.
Melt butter in a wide skillet over medium heat.
Add onion and cook, stirring occasionally, until it begins to brown.
Peel and cube pumpkin to about 1" pieces.
Add pieces to skillet as you prepare it.
Stir to coat with butter.
Chop apricots and add to skillet along with salt and 3/4 cup water.
Cover and simmer the mixture 15 minutes.
Add cooked rice and cook 10 minutes more, or until pumpkin is tender.
Stir often as it cooks.
Yield: 6 to 8 servings.
Fritschner writes: "In the pumpkin and apricot dish.
, the natural sweetness of pumpkin, dried apricots and onion all play off each other to make a subtle side dish.
The original recipe came from Sonia Uvezian's _Cooking from the Caucasus_, which has several recipes using pumpkin as a savory side dish or addition to a main dish.
It isn't quick to prepare, but it's delicious.
"  From Food Editor Sarah Fritschner's 10/19/94 "Pumpkins: Beyond Pie" article in "The (Louisville, KY) Courier-Journal.
"  Pg.
Posted by Cathy Harned.
Wash split peas well & leave to soak for 1 hour.
Drain.
Heat oil in a large pot over medium-high heat.
When hot, put in all the ingredients plus 3 cups water.
Bring to a boil, cover, reduce heat & cook 1 hour.
Remove lid, raise heat to high & boil rapidly for 20 minutes.
Pour the resultant stew-like dish into a blender & blend till smooth.
Madhur Jaffrey, "A Taste of India"  
Recipe by: Concord Hospital Admitting Cookbook, Concord, NH Bring 4 quarts of water to a boil.
Heat a large frying pan and add oil, beef and garlic.
Saute until the meat is tender and then drain excess fat.
Add all remaining ingredients except the Mozzarella cheese and pasta.
Simmer the mixture while pasta cooks until al dente.
Drain pasta and mix it with the sauce.
Pour all into a 3 quart baking dish and top with the remaining cheese.
Bake uncovered at 350F for 25 minutes or until bubbly hot.
Typed by Diana Rattray  
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In  a small sauce pan,  on medium heat,  melt  butter.
When butter is melted, add onions & garlic.
When onions are clear, (if you  are using shrimp add at this point and cook for 5 minutes before continuing), add cheese and stir until  melted.
When the cheese is melted (if you are using oysters, add them at this point, oysters need a very short cooking time, adding 1/2 cup of the oyster water, strained is an excellent substitue  for  the  salt), add sour cream & cook for an additional 5 minutes.
This dish is very quick to prepare, but needs constant attention and stirring.
Serve imediately after cheese sauce is hot for best flavor.
Quinoa is a very high protein grain which makes this a very nutritious pasta all by itself.
The nutty flavor of quinoa combines very nicely with vegetables or chicken.
this dough may be difficult to roll in the hand machine and should not be rolled too th Per 1 cup Serving: 238calories 10.
6g protein 41.
4g carbohydrate 3.
3g fat 22.
4mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Slice leeks in half length-wise.
Wash all of the larger leaves very well (leeks are very dirty.
If you don't wash it well enough your final dish will be gritty).
Chop washed leeks cross-wise into thin slices.
Place quinoa in a fine-meshed colander and rinse well for several minutes.
You want to remove the bitter coating of saponin that quinoa sometimes has.
You can also do this in a regular bowl if you are careful (fill with water, swirl qunioa around, pour out water, repeat until water is clear).
Place leeks in nonstick pan and cook until limp and reduced (no need to add liquid, leeks will have some water from being washed and tend to give up liquid as they cook).
Add spices to the leeks and stir until well mixed.
Add quinoa and cook for a couple minutes.
Add stock[, currants,] and tomatoes, bring to a boil, lower heat and simmer, covered, for 15-20 minutes until done.
Serves 8 Calories: 186.
6 Fat grams: 2.
6 %CFF: 11.
9%  Michelle Dick  Peter_Brooks@sj.
com From Fatfree Digest April-May 1994, Formatting by Sue Smith (using MMCONV)  
Prepare casings.
Combine remaining ingredients; grind through the fine disk, and stuff into casings.
Twist off into 3" links.
Pan fry in oil.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
Toss radishes, celery, and dressing together.
Refreigerate an hour or so before placing on lettuce leaves.
Food Exchanges per serving:  1 VEGETABLE EXCHANGE  CAL: 8 PER SERVING;  Source: Recipes for Diabetics by Billie Little(1985 version)  Brought to you and yours via Nancy O'Brion and her Meal-Master  
Combine salt, garlic powder.
Dijon mustard, vinegar, liquid shortening, and lemon juice in screwtop jar.
Shake to blend.
Coarsely chop watercress, lettuce and radishes; place in salad bowl.
Add dressing; toss to blend.
Food Exchange per serving: 1 FAT EXCHANGE CAL: 60  The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and Her Meal-Master  
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Shred radishes in a food processor or "grate" with a blender.
Allow excess liquid to drain of and add salt to taste.
Chill.
Peel and slice oranges.
Just before serving.
Arrange all together and dust with cinnamon.
Food Exchanges per serving: 1 FRUIT EXCHANGE.
Source: Vegetable Magic by Sheilah Kaufman Brought to you and yours via Nancy O'Brion and her Meal-Master  
Place bulgur in a medium-size bowl and cover with boiling water.
Add remaining ingredients and stir to combine.
Let stand 30 minutes until water is absorbed.
Fluff and serve warm.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE  CAL: 89; CHO: 0mg; CAR; 3g; SOD: 57mg; FAT: 0g;  Source: Light & Easy Diabetic Cusisine by Betty Marks  Brought to you and yours via Nancy O'brion and her Meal-Master  
Place bulgur in a medium-size bowl and cover with boiling water.
Add remaining ingredients and stir to combine.
Let stand 30 minutes until water is absorbed.
Fluff and serve warm.
This was a serving for 4, but change it becauce I wanted to frezze some, but instead the grandchildren came and stayed for supper.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE  CAL: 89; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 57mg; FAT: 0g;  Source: Light & Easy Diabetes Cuinise by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
Measure dry ingredients and stir.
Add milk, mix well.
Add eggs, beat    >> thoroughly.
Stir in oil, beat aagain until well blended.
Melt Crisco in heated cast iron skillet (mine measures about 9 inches across the bottom).
Pour the batter into the hot pan.
Bake in a 400 degree F.
oven about 40 minutes, until top is lightly brown.
ANN PUCKETT (HGPS48A)  
Preheat oven to 275 degrees.
Measure out fruits, chop larger pieces into bite size pieces.
Measure out nuts.
Leave whole or chop, as desired.
Drain the canned sweet cherries and pineapple tidbits.
In a large bowl with deep sides, combine all dry ingredients, and mix well.
Add salad oil, orange juice, eggs and corn syrup.
Mix until smooth.
Add fruits and nuts, stirring well after each addition.
Line six medium bread pans with aluminum foil.
Grease the insides with salad oil.
Fill pans 2/3 full with fruitcake batter.
Bake in 275 degree oven for 2 1/2 hours until wooden pick inserted in the middle comes out clean.
If necessary, cover tops with aluminum foil during last hour to prevent excessive browning.
Remove from pans, cool, and wrap in foil or plastic wrap.
Store in cool place.
If desired, you may glaze the fruitcakes with your favorite glaze before wrapping for storage.
Slice the chicory across in thin rings.
Divide the endive into leaves & arrange in a salad bowl.
Cut the fennel into quarters & then slice each quarter thinly.
Mix the fennel & chicory & arrange on the endive leaves.
Tear the radicchio into small pieces & place in the bowl.
Slice the radishes thinly & sprinkle on top of the salad.
Mix together the oil & vinegar.
Season well & pour over the salad.
Toss well & serve at once.
Mary Norwak, "Salads"  
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Combine all ingredients except water and Sweet 'N Low in large saucepan.
Add water.
Cover and simmer 20 minutes, or until cabbage is tender.
Stir in Sweet 'N Low.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/4 FRUIT EXCHANGE?  Serving size (1/2 cup): Cal: 35; Protein 1gm; Car: 8gm; Fat: trace Protein: 1gm; Sod: 175mg; Cooking for the Health Of It by Carl Becker, R.
Brought to you and your via Nancy O'Brion and Her Meal-Master  gvs
Saut the onions in the butter over medium-high heat for 5 minutes.
Add the sugar and cook for 2 minutes, until the onions are lightly caramelized.
Add the vinegar, salt, and pepper and cook for 5 minutes more over low heat.
Serve warm.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 189  4
Per 1 cup Serving: 238calories 10.
2g protein 42.
9g carbohydrate 2.
7g fat 21.
5mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
~--------------------------------------------------------------------- ~-- Heat the lard in a 10-inch skillet over medium heat until hot.
Add the pinto beans and cook for 5 minutes, stirring occasionally.
Mash the beans then stir in the remaining ingredients.
Add oil to the skillet if necessary then cook and stir until a smooth paste forms, about 4 minutes.
Garnish with shredded cheese, if desired and serve,  
SAUCE: Saute carrots, onions, garlic & celery in oil for 5 minutes.
Add seasonings & saute another 5 minutes.
Add sweetener, then add tomato puree & simmer 1 to 2 hours.
Should yield 7 c sauce.
DOUGH: Dissolve yeast in 1/2 c warm water with sweetener.
Let stand till yeast starts to foam.
Mix flours together & combine yeast.
Add oil, salt & rest of water.
Knead to amke a medium stiff dough.
Divide into two pieces.
Lightly oil 2 large rectangular pans & sprinkle with cornmeal.
Roll out each piece of dough to an even rectangular shape.
Let dough rise (about 1 hour).
I punched the dough at this point before baking.
Prebake doughs for 5 minutes at 350F or till the gluten sets.
Remove from oven.
SPICE MIX: Mix spices together till well blended.
VEGETABLE TOPPING: Mix vegetables together & saute them in the oil for 4 to 5 minutes.
Remove from heat & transfer to a second pan if not using immediately.
TO ASSEMBLE: Spread about 1 1/2 c sauce on each crust.
Add about 3 c of vegetable topping & sprinkle 2 ts spice mixture over the top.
If so desired, spread 1 c shredded soy cheese over the top.
Bake at 375F for about 10 minutes, longer if cooking from cold.
(I found it needed about 20 minutes or longer, so keep an eye on it).
Brother Ron Pickarski, "Friendly Foods"  
Add the water very slowly, 1/2 tablespoon at a time until the proper consistency is obtained.
Serve with any sauce.
Per 1 cup Serving: 298calories 9.
4g protein 49.
9g carbohydrate 7.
8g fat 23.
9mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Rice flour may be ground into flour in a regular kitchen blender or food processor provided it has a very strong motor.
Grind about 1/4 cup at a time and be cautious about overworking the machine.
Rice flour may also be purchased in some grocery stores an  Per 1 cup Serving: 289 calories 9.
4g protein 46.
4g carbohydrate 7.
3g fat 22.
7mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Heat garlic with oil in large skillet over medium-high heat; discard garlic.
Cook broccoli, zucchini, and mushrooms in oil until almost tender crisp.
Add tomatoes and parsley; cook one minute longer.
Remove vegetables; set aside.
Place mayonnaise in same skillet; stir in milk, cheese and pepper.
Cook over medium heat, stirring until smooth.
Add rice; toss to coat.
Stir in reserved vegetables; heat through.
Serve immediately.
Each serving provides: * 255 calories * 7.
protein * 9.
fat * 35.
carbohydrate * 35.
dietary fiber * 607 mg.
sodium * 11 mg.
cholesterol  [Karen's Note: I've typed this exactly as it reads in the booklet, so I would guess that there's an error in the recipe's nutritional information.
That sounds like quite a lot of fiber per serving.
:-) ]  Source: "Light, Lean & Low Fat" booklet Reprinted with permission from USA Rice Council Electronic format courtesy of Karen Mintzias  
* Use 1/4 cup bourbon, dark rum or brandy with 1/4 cup wine or 1/2 cup prune, apricot or grape juice.
See "About Butter Cakes" and "About Fruit Cakes" for tips.
Pre-heat oven to 275.
Have all ingredients at about 75 deg.
Sift the flour before measuring.
Reserve one cup and re-sift the three cups with the spices and salt.
Wash the currants; cut up the raisins, dates and figs with scissors; and coarsely break the pecan meats.
[I prefer dates, figs or more raisins to the traditional nuts- JW]  Sprinkle these ingredients with the one cup of flour.
Cream the butter until soft.
Sift the brown sugar and add gradually, mixing after each addition.
Beat in the beaten egg yolks in 3 batches.
Add the flour mixture in thirds alternating with the liquor or fruit juice.
Fold in the floured fruit and nuts.
Beat the egg whites until stiff but not dry and fold into the batter.
Prepare 2 4 1/2"x 8 " loaf pans AND 2 9" tube pans and bake at 275 for 3 to 4 hr.
If 2 large 5 lb pans are used allow 5 hr.
Place a shallow pan of water in the oven.
Remove it for the last hour of baking.
Cool and store.
Recipe from the Joy of Cooking, adapted by Jim Weller.
Recipe by: The New Pasta Cookbook Cook the lasagne sheets in boiling salted water, a few at a time, until al dente.
Remove carefully and drain between dish towels.
Melt butter in a saucepan and stir in flour.
Add a little salt, pepper and nutmeg and cook over a gentle heat until flour begins to change color.
Slowly whisk in warm milk until sauce is smooth and thickened.
Remove from heat and stir in 1 tablespoon basil, the ricotta and half the Parmesan.
Check seasonings.
Preheat oven to 400 degrees F.
In a greased baking dish, or lasagne pan, place a sheet of pasta, followed by a thin layer of ricotta mixture.
Sprinkle this with some Parmesan and extra basil.
Continue to layer in this order, finishing with the last of the sauce and Parmesan.
Bake for just 20 minutes and serve hot.
Typed by Diana Rattray  6
Cook pasta in large pot of rapidly boiling salted water until just tender but still firm to bite, stirring occasionally.
Meanwhile, heat oil reserve sun-dried tomatoes in heavy large skillet over medium heat.
Add garlic and cook 30 seconds.
Add sun-dried tomatoes, ready-cut tomatoes and their liquid and olives and bring to boil.
Reduce heat and simmer until sauce thickens slightly, about 4 minutes.
Mix in basil and both cheeses and stir until cheeses melt.
Season to taste with salt and pepper.
Remove sauce from heat.
Drain pasta.
Add to skillet; toss to coat with sauce.
Transfer to bowl; serve.
*Black, brine-cured olives imported from Europe.
Available at Greek and Italian markets and some supermarkets.
Bon Appetit/October/94  Scanned & edited by Di Pahl &   
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First, deal with the sausages.
Prick the casing in a number of places with a fork, to let the fat drain out.
To eook them conventiorlally, saute in a tiny bit of vegetable oil, enough so that they don't stick, until they're browned and cooked all the way through, 10 minutes ar so.
If you have a microwave, put them in a microwave-safe pan or on a plate with 2 paper towels underneath and 2 on top.
In my microwave they take about 8 minutes, give or take.
They may not brown very well, but it doesn't matter, as you're going to put them in the food processar anyway.
Saute the onion and garlic in the vegetable oil in a good-size fry pan until they're both softened but not browned.
Add the vodka and tomatoes and boil away for about 20 minutes until the liquid is 2 reduced and you're left with a big mess of tomatoey glop.
(You won't want to boil at your stove's highest heat, or tomato will get all over the wall - a rolling bubble is more like it.
) If you're going to be serving dinner right away, this is a good time to put salted water on to boil for the rigatoni.
Put the sausages into a food processor and pulse until they're the texture of hamburger, then take them out and put them somewhere.
Now put the tomato glop into the food processor and pulse that, too, until the mixture is smooth.
Put it back into the pan and stir in the chopped-up sausage.
Now add the half-and-half a little at a time, as you keep stirring.
The mixture will begin to turn pink, which is what you want.
The texture should not be runny but have some body to it, so that it really adheres to the pasta.
It varies a little each time but 1/2 to 3/4 cup half-and-half, give or take a little ought to do it.
Keep it hot.
Add salt and freshly ground pepper to taste, toss together with the rigatoni, and serve, garnished with basil leaves and black olives, if desired.
Makes 4 servings.
** Newsday, Queens, New York -- Dining & Food section -- 27 Sep 95 **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Recipe by: Good-For-You Pasta Cookbook ISBN 0-76150124-x To make the onion broth, put onions, broth, water, tomato paste, thyme, and marjoram into a nonstick soup pot and cook over low heat for 2 hours, covered.
Set aside.
Start water boiling for the pasta while you cook the meat.
Heat a heavy saute pan to very hot and spray with butter-flavored vegetable spray.
Saute beef quickly until desired doneness.
Remove meat and put into onion broth.
Put about 1/2 cup of the onion broth into the saute pan, and scrape the brown bits from the pan, mixing them with the broth.
Pour this into onion broth with meat.
Season with salt and pepper.
Cook pasta until al dente, drain, and mix in with beef mixture.
Serve immediately and sprinkle with parsley.
Recipe by: The New Pasta Cookbook Cook onion, carrot and bay leaf in butter and oil until onion is transparent.
Add bacon and sausage and cook, stirring often, until brown.
Squeeze dry half the tomatoes, chop, and add them to the pan.
Add the rest whole and break up loosely with the spoon while stirring.
Season well with salt and pepper and simmer for 30 minutes over a low heat, gradually adding stock as sauce dries.
Cook rigatoni in boiling salted water until al dente.
Drain and transfer to a warm serving dish.
Add marjoram and sauce, and toss together lightly before serving.
Typed by Diana Rattray  
Remove giblets and neck from duckling; reserve for other uses.
Sprinkle cavity and body with salt and pepper.
Stuff with quartered apple.
Close cavity of duckling with skewers; truss.
Prick skin with a fork at 2-inch intervals.
Place duckling, breast side up, on a rack in a shallow roasting pan.
Melt jelly in a small saucepan over low heat.
Brush duckling generously with jelly.
Bake, uncovered, at 350 degrees F for 2-1/2 to 3 hours or until a meat thermometer registers 185 degrees F, basting occasionally.
After 1-1/2 hours, cover duck loosely with aluminum foil to prevent overbrowning.
If desired, garnish with grapes and apple slices before serving.
Yield: 2 servings.
WINE JELLY: Combine sugar and wine in a large Dutch oven; bring to a boil, stirring constantly.
Stir in pectin; boil 1 minute, stirring constantly.
Remove from heat, and skim off foam with a metal spoon.
Quickly pour jelly into hot sterilized jars, leaving 1/4-inch headspace; wipe jar rims.
Cover at once with metal lids, and screw on bands.
Process in boiling-water bath 5 minutes.
Yield: about 3-1/2 cups.
From Elaine Harvell of South Carolina in November, 1988 "Southern Living" Typos by Jeff Pruett  j
Remove giblets and neck from ducklings; reserving for other uses, if desired.
Cut ducklings in half.
Sprinkle with salt; place on a rack in a shallow roasting pan.
Bake at 325 degrees F for 1-1/2 hours or until meat thermometer registers 190 degrees F.
Cook rice according to package directions, omitting 1/2 cup water; add orange juice.
Add orange rind to cooked rice; spoon onto a large serving platter.
Place ducklings on rice; keep warm.
Drain cherries; reserving 3/4 cup juice; set cherries aside.
Combine cherry juice; sugar, and cornstarch in a small saucepan; blend well.
Add wine and lemon juice; bring to a boil, and cook 1 minute until thickened.
Stir in cherries, and heat thoroughly.
Serve cherry sauce with ducklings and rice.
Garnish ducklings with orange slices, grapes, and parsley, if desired.
Yield: 4 servings.
From Virginia B.
Stalder of Virginia in December, 1986 "Southern Living" Typos by Jeff Pruett  time
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To Make Molasses Glaze: In medium bowl combine molasses, bottled hot pepper sauce, ginger, garlic, and coarsely ground black pepper.
Mix well and set aside.
To Make Roast Goose: Preheat oven to 425F.
Remove giblets from goose to use another time.
Rinse goose in cold water, removing as much fat as possible from body cavity.
Pat goose dry with paper towels.
Pierce skin all over with tines of large fork.
Season goose with salt insode and out.
Arrange beast side up on rack in large shallow roasting pan.
Roast at 425F for 15 minutes.
Reduce oven temperature to 350F.
Continue roasting for 20 to 23 minutes per pound until thermometer inserted between leg and thickest part of thigh registers 180F.
(Make sure thermometer does not touch bone.
) Drain off all fat from pan.
Brush some of molasses glaze completely over goose.
Continue roasting 20 minutes, brushing with molasses mixture after 10 minutes.
Remove goose from oven.
Cover with foil and let stand 15 minutes before carving.
To Make Apricot Stuffing: While goose is roasting, butter deep 1-1/2 quart casserole.
In medium skillet, saute onion and celery in hot oil over medium-high heat until soft, about 4 to 5 minutes.
Pour into large bowl.
Add garlic, cracked pepper, thyme, parsley, sage, apricots, corn bread, and salt to taste.
Toss to mix.
Set aside.
In small bowl whisk together egg and stock.
Pour over stuffing.
Mix well.
(Mixture will seem soupy.
)  Pour into baking dish.
Bake at 350F for 40 minutes until hot in center.
To serve the whole thing: Arrange goose on serving platter.
Garnish with apples and grapes.
Carve goose.
Serve with apricot stuffing.
Yield: 6 to 8 servings.
From Chef Dean Fearing at The Mansion on Turtle Creek; Dallas, Texas.
_Roast Goose with All the Fixings_  December, 1995 "Victoria" magazine.
Typos by Jeff Pruett.
Preheat oven to 500 degrees.
Arrange in a single layer in a shallow baking pan.
With a pastry brush, paint the oil on the asparagus spears.
Roast until tender but still crisp, 8 to 10 minutes, depending on thickness of stalks.
Turn spears occasionally for even cooking and to avoid browning.
Place asparagus spears on serving platter.
Sprinkle with cheese.
Serve with lemon wedges.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE; CAL: 76; PRO: 4g; CAR: 6g; 4g; CHO: 3mg; SOD: 71mg;  Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin, & Frances Towner Giedt Brought to you and your via Nancy O'Brion and her Meal-Master.
Cut off flat end of each garlic head, and spread apart whole cloves, leaving tight outer covering intact.
Trim pointed ends so heads will sit flat.
Place heads, trimmed end down, in a garlic roaster or on a sheet of aluminum foil.
Drizzle with olive oil, and sprinkle with pepper.
Cover with lid or wrap in foil.
Bake at 350 F degrees for one hour or until golden.
Cool.
Squeeze out pulp from each clove, and spread on slices of toasted French bread.
Yield:3 garlic heads.
Herb Roasted Garlic: assemble garlic head, and sprinkle with 1/4 teaspoon dried rosemary, dried thyme, or dried oregano.
Bake as directed.
Yield 3 garlic heads.
"Southern Living", October, 1994.
Typos by Jeff Pruett.
Preheat oven to 400 F.
In a 9-inch glass baking dish, toss olive oil and beets.
Sprinkle with salt and pepper to taste.
Place in oven for 45 minutes.
Toss in garlic cloves and bake another 45 minutes, tossing occasionally, until beets are tender.
Place in blender and add remaining ingredients.
Puree until smooth.
Adjust with salt and pepper to taste.
Makes 4 servings.
NOTE: This makes an excellent accompaniment to grilled sausages and mashed potatoes or potato pancakes.
Per Serving: Calories 164 Fat 10g Cholesterol 8 mg Sodium 787 mg Percent calories from fat 53%  ~Sandy Szwarc Dallas Morning News 9/18/96 Typos by Bobbie Beers  
Place whole, unpeeled garlic cloves on a baking sheet in a single layer & sprinkle with 2 tb olive oil & salt to taste.
Roast at 350F for 30 minutes.
Raise the heat to 400F & continue to roast for another 10 minutes.
Remove from oven & cool.
When cool enough to handle, peel & toss with the remnants of the oil they were cooked in.
Set aside.
Brush eggplant slices with rest of olive oil & sprinkle with 1 ts cumin.
Broil until the eggplant is browned in spots & tender, cut into matchstick pieces.
Cook pasta to al dente & drain.
Toss pasta with the eggplant & garlic flesh.
Season with salt, cayenne, rest of cumin & the lemon juice.
Let cool to room temperature & serve, garnished with cilantro.
** Recipe was confusing, it omitted ingredients in the directions that are included in the ingredient list & referred to ingredients that did not appear in the ingredient list.
So, this recipe has hopefully been adjusted so that it works.
Adapted from Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Trim leeks, leaving about one inch of green on top.
Split lengthwise and rinse well.
On the bottom of a large roasting pan, drizzle half the oil.
Add leeks, cut-side down.
Season with salt and pepper.
Drizzle with the remaining oil.
Roast in a preheated 375
F oven until browned and tender, about 40 minutes.
Garnish with roasted garlic and herbs.
House Beautiful/November/94  Scanned & edited by Di Pahl &   
Preheat oven to 425F.
Peel the shallots and cut part of the root end off, leaving enough of the root so that the layers of the shallot will hold together.
Immerse the shallots in boiling water for 2 minutes and drain them thoroughly.
Place them in a small shallow baking dish and dot them with the butter.
Roast, uncovered, for 10 minutes.
Mix the cream with the Madeira, tarragon, salt, and pepper and pour the mixture over the shallots.
Return the shallots to the oven and continue to roast them for another 30-35 minutes, uncovered.
Toward the watch, watch the dish carefully.
If the cream sauce separates, whisk in a little water and additional cream.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 195  
Quarter and steam potatoes until done but firm.
Steam carrots until just done.
Roll cut zuchinni.
Cut onion and pepper in 1 inch pieces.
Melt 1/3 stick of butter.
Sprinkle steak seasoning on veggies (to taste) and toss in butter.
Put in cast iron skillet and bake, turning frequently, at 350 to 375 degrees F for about 45 minutes.
NOTE: Any good steak seasoning will do.
Source: Kathy Pitts Typos by Neysa  
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Prepare a medium hot fire (the same as cooking steaks).
Dampen the husks and, if desired, wrap in foil.
Grill for 15-20 minutes, turning to roast both sides.
When ready to serve, remove husks and coat with butter, lime juice, salt and chile powder to taste.
Serves 8.
SALAD: Wash, dry, and tear lettuce into bite-sized pieces.
Arrange lettuce pieces in a salad bowl; toss with shredded fennel, cauliflowerets, and red onion.
Prepare Tart Lime Dressing.
Sprinkle dressing over salad and toss just before serving.
TART LIME DRESSING: Combine all ingredients and mix well.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CHO: 7g; PRO: 2g; FAT: 3g; CAL: 60  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master  $
In a large non-stick skillet, heat oil.
Add garlic and saute about 5 minutes.
Cut potatoes into 1" pieces.
Add to garlic and sprinkle with salt,  pepper and rosemary.
Toss.
Increase heat to medium, cover and cook about 15 minutes.
Recover and cook until potatoes are browned, about 4 minutes.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1 FAT EXCHANGE; CAL: 120; CHO: 0mg; CAR: 20g; PRO: 3g; SOD: 120mg; FAT: 4g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and your via Nancy O'Brion and her Meal-Master  
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Toss diced potatoes with olive oil, paprika, garlic and half the rosemary.
Place potatoes on a heavy baking tray, sprinkle with remaining rosemary and 1/2 t salt.
Roast at 400 deg F for 1 1/2 hours, turning often.
Serve as garnish for roasts.
Source: Houston Chronicle  
In a heavy saucepan, melt butter, fry onion and garlic until fragrant and add drained mushrooms.
While waiting for mushrooms to brown; mix salt, pepper, flour and lastly the water into the sour cream.
Add sour cream mixture to the mushrooms and let sauce thicken slowly over low heat.
Do not let the sour cream boil or it may curdle.
The resulting sauce should be VERY thick.
A spoonful makes an excellent side dish for roast poultry with stuffing and is a Christmas tradition at our home.
An original recipe by Roslind Minault.
Jim Weller  
Cream margarine and sugar together until smooth.
Add eggs, then add lemon rind and vanilla.
Dissolve baking soda in the sour cream and add to butter mixture.
Sift flour and baking powder together.
Add to butter mixture until it makes a soft dough.
Refrigerate dough overnight.
Preheat oven to 325
Using one-fourth of the dough at a time (refrigerate remainder until ready to use), roll out on floured surface to between 1/2 and 1/4 inch thickness.
If dough is too sticky, knead in a little extra flour until it is easier to work with.
Use gingerbread man cutter to cut cookies.
Place on a greased cookie sheet.
Bake until cookies are slightly brown, 6 to 8 minutes.
Do not overbake as it will make cookies dry.
Place on cookie rack to cool.
When cookies are cool they are ready for decorating.
Turn the gingerbread man upside down so it looks like he is standing on his head.
The head will be the head of Rudolph, the arms are his ears and the legs are his antlers.
You can use frosting to make the eyes and the nose.
A red gum drop can also be used for the nose.
Decorate the antlers with white icing.
As an extra decoration, you can add two green holly leaves with icing above the eyes and a red icing bow on top to finish him off for the holiday.
Makes 36 to 40 large cookies.
Nutritional Information: per cookie: Calories 169, Fat 7g, Sodium 96mg, Cholesterol 14 mg, Percent calories from fat 37% Second Place Winner, Decorated From the Dallas Morning News Holiday Cookie Contest Baked by: Susan Knoll, Irving **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
9Adt)
Blend the sugar and cornstarch in 1 cup of boiling water.
Cook stirring constantly over medium heat until the mixture begins to thicken.
Add remaining ingredients and cook for 2 minutes, stirring constantly.
Serve hot over mince pie, pound cake, or pudding.
Makes 3 cups of sauce.
Source: The Williamsburg Cookbook Typed by Dale/Gail Shipp  t$
Mix all ingredients together in a large bowl.
Cover, refrigerate to chill, and serve on a bed of lettuce or cabbage leaves.
Origin: Chef Igor Polvotshev, Hotel Bering, Yalta-Ukriane, circa-1994  M
>>> Continued to next message  * OLX 2.
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PATH: 377/93 86 396/1 3651/9 7  
 National Cooking Echo (1:3651/7) 
 COOKING 
 Msg : 1452 of 1482                        Scn From : Don Houston                         1:377/93        Fri 24 Jan 97 11:20 To   : Alain Gohier                                        Fri 24    Jan 97 22:03 Subj : Russki da!            4/7 
MSGID: 1:377/93 000e725a >>> Continued from previous message Cook the rice and the butter together in medium saucepan with 1/2 cup of the chicken broth for 20 -25 minutes.
Stir in the remainingb broth and bring to just the boiling point.
Stir in the cream, lemon rinf, and the lemon juice.
Mix well and serve hot.
Garnish with the parsley and a slice of lemon.
Origin: Chef Tamara Karnishev, Hotel Bernadskaya, St.
Petersburg-CIS, circa 1994  
Peel and dice rutabaga and sweet potato; place in a saucepan.
Cover with water and bring to a boil.
Cover ans simmer, until tender.
Drain, reserving in little of water.
Place vegetables in a blender or food processor fitted with the metal blade and process to a puree.
Add cayenne, nutmeg and dry milk; process to blend.
Rewarm in saucepan w some of reserved water if necessary.
Garnish with parsley and serve.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1/2 STARCH/BREAD EXCHANGE CAL: 55 CHO: 16mg; CAR: 12g; PRO: 2g; SOD: 32mg; FAT: 0g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  G
9K u	
Per 1 cup serving: 250 calories 9.
1g protein 37.
8g carbohydrate 7.
1g fat 21.
1mg sodium  Don't roll this too thin, as the caraway seeds could cause tearing.
If using an extruder, the seeds should be ground or crushed, or a large die used so holes don't become clogged.
This is great served with freshly steamed broccoli and butter, corned beef or melted American or cheddar cheese.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
PREHEAT OVEN TO 350F.
Combine the citron, angelica and raisins in a small bowl, pour boiling water over to cover, then stir and let stand.
Melt the butter and let cool to lukewarm.
Sprinkle the yeast over the milk in a large bowl, stir, and let stand a few minutes to dissolve.
Add the salt, eggs, butter, granulated sugar, mace and cardamom, and mix well.
Add 2 cups of the flour and beat vigorously until smooth.
Add 3 more cups flour, 1 cup at a time, beating well after each.
After adding the last cup, beat until the dough holds together in a shaggy ball.
Turn out onto a lightly floured surface and knead for a minute or 2, sprinkling on more flour if necessary to keep it from being too sticky.
Let rest for 10 minutes.
Drain the fruits and raisins in a strainer and press firmly to remove excess water.
Sprinkle the fruit and nuts over the dough, and resume kneading until the dough is smooth and elastic.
Add a little more flour as necessary to keep it from being too sticky.
Place in a greased bowl, and turn the dough about to coat all surfaces.
Cover and let rise until double in bulk.
(This dough is especially rich, and the first rise might take as long as 3 hours, depending on the temperature of your kitchen.
) Punch the dough down and divide in half.
Shape and pat each piece into an oval about 10 inches long and 4 1/2 inches at the widest part.
Fold almost in half the long way, bringing the upper edge only about 2/3 of the way over, so the bottom edge extends beyond the top.
Place the loaves on a greased baking sheet, leaving several inches between them.
Cover lightly and let rise for 45 minutes.
Bake in a preheated 350F oven for about 40-to-45 minutes, until nicely browned.
Remove from the oven and dust with the confectioners' sugar sprinkled through a sieve, then transfer to racks to cool.
Makes 2 Loaves  MARION CUNNINGHAM  PRODIGY GUEST CHEFS COOKBOOK .
downloaded from: Salata *Redondo Beach, CA (310)-543-0439 (1:102/125)  d
Combine ingredients in order according to your own bread machine instructions.
Hope you enjoy! It's delicious bread! Makes (1) 1 pound loaf Reformatted by: CYGNUS, HCPM52C  o
Warm the olive oil in large bowl, add the saffron.
Set aside to steep for 15 minutes.
Add the pasta, eggs, cheese and herbs and mix well.
Season with salt and plenty of pepper.
Heat half the butter or butter olive oil mixture in an 8 or 10-inch nonstick skillet.
Add half the pasta, patting it down and evening it out with your hands.
Lay the cheese slices on top.
Add remaining pasta, also patting down.
Cook over medium heat until golden on the bottom, about 5 minutes.
Place a plate over the skillet and turn upside down to remove the pasta.
Add remaining butter to skillet, slide the cake back in and cook until the second side is crisp and golden.
Cut in wedges and serve with Chakchouka.
Makes 4 servings.
CHAKCHOUKA: Heat 1/4 cup olive oil in a skillet over medium heat.
Add 2 to 3 yellow onions, diced, and saute until softened.
Add 2 pounds of coarsely chopped, seeded tomatoes, 4 coarsely chopped colored bell peppers, 2 tsps harissa (available at Middle Eastern stores and Whole Foods), 1 slicered garlic clove, 2 teaspoons paprika, and 1/2 teaspoon salt; cook for several minutes, then add 1/2 cup water or tomato juice.
continue cooking.
stirring occastionally, until it thickens, and the peppers are tender, about 25 minutes.
Add 1 tablespoon chopped fresh basil.
Serving: Calories 579 Fat 39g  Cholesterol 147 mg Sodium 915 mg Percent calories from fat 60%  Dallas Morning News 9/25/96 Typos by Bobbie Beers  
Char 2 yellow, red and green peppers over gas flame or in broiler, turning occasionally, until skin blackens.
Place in plastic bags; let stand 10 minutes to steam.
Peel, seed, and rinse peppers if necessary; pat dry.
Cut into 1/3-inch wide strips and place in medium bowl.
Mix vinegar, salt and pepper in small bowl.
Slowly whisk in oil in thin stream.
stir into peppers.
Let stand 2 hours, stirring occasionally.
(can be prepared one day ahead and refrigerated.
)   Cut stem and off remaining to peppers.
Remove seeds and ribs.
Fill with pepper salad.
Serve at room temperature.
Molly & Donn Chappellet, in October, 1984 "Bon Appetit".
Typos by Jeff Pruett.
Mix well and shape into 2 or 3 logs.
Wrap in Saran Wrap.
Store in refrigerator 24 hours.
Then bake 1 hour at 300 F.
Mix the sour cream/yogurt, mayonaise, salt, & garlic together.
Add the egg then the other ingredients and mix well.
Garnish with the pimiento.
Origin: Mriya Velnikov, Jurga-CIS, circa 1994  KB
Rub wooden salad bowl with clove of garlic.
Wash and prepare vegetables; combine in bowl.
Add seasonings, oil and vinegar; toss.
Add garnishes.
SOURCE: Southern Living Magazine, sometime in the early 1970s.
Typed for you by Nancy Coleman.
From: Nancy Coleman Date: 28 Mar 94  
Cut the salmon into bite-sized pieces, arrange on a heatproof plate and cover with foil.
Bring a large pan of salted water to the boil, add the pasta and return to the boil.
Place the plate of salmon on top and simmer for 10-12 mins, until the pasta and salmon are cooked.
Drain the pasta and toss with the tomatoes and salmon.
Mix together the creme fraiche, parsley, orange rind and pepper to taste, then toss into the salmon and pasta and serve hot or cold.
Nutrition Notes: Per portion: Energy - 452Kcals/1902kJ Fat - 17.
4g Saturated fat - 5.
36g Cholesterol - 65.
63mg Fibre - 2.
56g  From:  "The Low Fat, Low Cholesterol Cookbook" - by Christine France  Posted by : Sue Rykmans.
Saute onion in oil in large saucepan or Dutch oven for 5 minutes or until tender.
Stir in flour, salt, thyme and pepper.
Cook over low heat until mixture is smooth and bubbly; remove from heat.
Stir in evaporated milk gradually.
cook over low heat until thickened and smooth, stirring constantly.
Stir in spaghetti, sherry, salmon, olives and green pepper.
Pour into 1 1/2 quart baking dish sprayed with nonstick cooking spray.
Sprinkle with Parmesan cheese.
Bake at 350F for 20 to 25 minutes or until bubbly.
$SVW3
DIRECTIONS ~------------------------------------------------------ ~--- MINCE GARLIC, DICE ONIONS AND COMBINE ALL INGREDIENTS IN BLENDER BLEND TO PUREE.
Preheat oven to 325
  Stir water and salt together for one minute.
Mix in flour until absorbed.
Knead for two minutes.
Roll out on a floured board to 1/4" thickness.
Form into shapes with cookie cutters or mold as desired.
Using a toothpick, put your initials and the year on the back.
Bake for 1 to 1 1/2 hours until firm.
Larger ornaments will take longer than small ones.
Let cool.
Use acrylic varnish on some to preserve their natural beauty.
Decorate others using acrylic paints and varnish after paint dries to enhance the colors.
Be sure to cover both sides with varnish.
Typed by Delores E Rowe  000EE" vlink="#551A8B" alink="#FF0000">
vti_timelastmodified:TR|03 Jun 1997 16:13:33 -0400
Heat the corn and green beans separately.
While they areheating, make Chipotle Cream Sauce.
Mix corn, green beans, and black beans.
Serve topped with diced tomato and Sauce.
"Threadgill's - The Austin, Texas, Landmark of Southern Comfort Food  from "Threadgill's, The Cookbook" by Eddie Wilson, Proprietor  typed and posted by teri Chesser - 1/96  
Recipe by: The New Pasta Cookbook Soak porcini mushrooms (if using) for 30 minutes in hot water to cover.
Drain liquid and filter it through cloth or a paper coffee filter to remove grit.
Finely chop the mushrooms.
In a large pot melt butter and gently saute onion, celery, carrot, pancetta and bay leaf for 8 to 10 minutes.
LAdd ground beef, increase the heat slightly and cook until golden brown.
Sprinkle in flour, stir through and cook for 30 seconds before adding wine.
Stir over a high heat until most of the wine has evaporated.
Add porcini mushrooms and their liquid and taste for salt before seasoning.
Add nutmeg and half the stock and simmer over a low heat, covered for 1 1/2 hours.
Stir from time to time and add remaining stock.
When two-thirds through add milk and adjust seasonings.
Just before serving stir in cream and chicken liver and cook, uncovered, for a final minute or two.
HP LaserJet IIP
Recipe by: The New Pasta Cookbook Melt butter in a saucepan and add garlic and leek.
Over a low heat gently cook leek, stirring often, until golden and softened, about 8 minutes.
Stir in the flour and season to taste with salt, pepper and nutmeg.
Cook until the flour changes color slightly.
Remove garlic clove and then gradually add the milk, stirring all the time.
When sauce is smooth and thick, pour in cream.
Bring back to the boil, lower the heat and cook for 5 minutes.
Add Gruyere and cook, stirring, until cheese has melted.
Remove from heat and cool slightly before serving.
This sauce keeps well refrigerated for up to four days.
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Drain all liquid from the sauerkraut.
Barely cover with boiling water, then cook, uncovered, 30 minutes or longer if desired.
Drain.
(Serve the drained liquid from the cooking as a juice cocktail.
)  To the hot sauerkraut, add caraway or celery seeds, or a dash of cloves, and salt, pepper and butter or margarine to taste.
Cook fettuccine and keep warm.
Saute garlic and onion in large skillet with butter until tender.
Add peas and the cup of mixed vegetables that have been cut into thin strips and cook until done.
(5 minutes) Set aside.
Cut sausage into bite size slices.
Brown sausage and drain on paper towels.
Combine sausage, vegetables, and cream.
Heat through, but do not boil.
Stir in parsley, cheese, salt, pepper.
Serve over fettuccine.
Sprinkle with extra parmesan cheese, if desired.
Source: Hillshire Farms Kielbasa package  
Mix the stuffing mix, cooked sausage, chopped onion and celery, eggs, and cranberry sauce.
Add apple juice, a little at a time, unti entire mixture is dampened, but not mushy.
(For less moist stuffing, use less apple juice.
) Stuff 18 to 20 pound turkey and cook as directed for weight of turkey.
To stuff 8 to 10 pound bird, cut recipe in half.
Any remaining stuffing can be baked separately in covered casserole for 30 minutes at 350 degrees.
** This recipe was the grand prize winner in a recent Jones sausage recipe contest.
Casings can be made from the intestines of beef, hogs, or sheep, the sheep casings being used for small sausage like wiener-wurst, and the hog casings for link sausages, and beef for Bologna, sausage, ham sausage, and blood sausage.
Empty as soon as possible, turn inside out and scrape and clean first the in and then the outside.
The cleaning is easy where one has running water.
Soak 24 hours in lime water or lye water, turn, scrape and rinse again, then salt down and use when needed.
When one cannot clean the casings, good substitutes can be made by stitching up tubes of new unbleached muslin, 1 1/2 or 2 feet long, and 2 or 3 INCHES in diameter, when filled.
When ready to hang away, rub the outside well with melted lard, to exclude all air, and sprinkle with pepper.
SOURCE: Twentieth Century cookbook, 1921  
CORN BREAD  Combine cornmeal, flour, baking powder, baking soda and salt in bowl.
Stir in sage.
Combine milk and vinegar and let stand 5 minutes.
Stir in egg substitute and corn.
Stir liquid ingredients quickly into dry ingredients just until dry ingredients are moistened.
Pour into lightly buttered 8-inch square baking pan or one that has been sprayed with non-stick butter-flavored cooking spray.
Bake at 450 degrees until toothpick inserted in center comes out clean, about 25 to 30 minutes.
Cool to room temperature.
Cut into 1/2-inch cubes and reserve in large bowl.
STUFFING  Saute sausage patties in skillet, breaking up with spoon until browned.
Add onion, garlic and celery and continue to saute until onion is tender.
Stir in mushrooms, cover and cook until tender, about 5 minutes.
Remove from heat and stir in bell pepper, parsley, sage and salt and pepper to taste.
Add to cubed corn bread in bowl.
Combine egg substitute and broth.
Pour broth over stuffing and toss until mixed.
If necessary, add additional broth to moisten to desired consistency.
Correct seasoning.
Spoon 1/2 cup stuffing evenly into each of 6 cups in muffin pan that has been lightly buttered or sprayed with butter-flavored non-stick cooking spray.
Lightly brush tops with butter or lightly spray with butter-flavored non-stick cooking spray.
Bake at 425 degrees until stuffing begins to brown and edges are crisp, about 25 to 30 minutes.
Makes 10 servings.
Each serving contains about: 178 calories 605 mg sodium 12 mg cholesterol 3 grams fat 31 grams carbohydrates 9 grams protein 0.
68 gram fiber.
Copyright Los Angeles Times, November 16, 1995.
By Donna Deane, Times Test Kitchen Director  e
WEBMAS~1   
DOUBEL~1   
AT&TWO~1   
IMPORT~1   
Sausage has to be stuffed into something and that something is most often the intestine of a hog, cow, or sheep.
Before you gasp, rest assured that these casings are kept scruplously  clean and are packed in salt which keeps them fresh indefinitely.
Natural casings come in an array of sizes, ranging from under one inch to a lillt over four inches in diameter.
The smallest are usually sheep casings, 1/2" to 1 1/16" and the largest are from beef, 2 1/2" to 4'.
think of sheep casings as being the size of most hot dogs, and beef casings the size of a large salami.
The hog casings are the most common since many sausages are made in the two inch diameter range.
Their sizes range from small (1 1/2 inch), medium (2 inch), and large (2 1/2 inches).
all should be kept refrigerated or frozen until ready to use.
You should be familiar with two other types of casing; collagen and muslin.
Collagen casings are made of natural, pure, edible protein.
They generally cost a little more than intestines, are sometimes a little harder to find, but are convienent to use and usually can be substituted freely for recipes calling for natural casings.
Muslin casings can be purchased or homemade and are sometimes used with summer sausage and salami.
One needn't be a Betsy Ross to stitch up a muslin casing.
Just follow the instructions given in Chapter 4.
Muslin Casing: You will need a piece of unbleached muslin about 12" long and 8" wide.
Fold the muslin lengthwise and tightly stitch a seam across one of the short ends and continue along the open side.
Keep the stitching about an eight of an inch from the edge of the material.
The short side of the seam can be curved in a semi-circle to give the finished product a rounded end.
Turn the casing inside out so that the stitching is on the inside.
Set it aside until you are ready to stuff it.
Casing Preparation: Snip off about four feet of casing.
(Better too much than too little because any extra can be repacked in salt and used later.
) Rinse the casing under cool running water to remove any salt clinging to it.
Place it in a bowl of cool water and let it soak for about a half an hour.
While waiting for the casing to soak, you can begin preparing the meat.
After soaking, rinse the casing under cool running water.
Slip one end of the casing over the faucet nozzle.
Hold the casing firmly on the nozzle, and turn the cold water on, gently at first, and then more forcefully.
This procedure will flush out any salt in the casing and pinpoint any breaks.
Should you find a break, simply snip out a small section of the casing.
Place the casig in a bowl of water and add a splash of white vinegar.
A tablespoon of vinegar per cup of water is sufficient.
The vinegar softens the casing a bit more and makes it more transparent, which in turn makes your sausage more pleasing to the eye.
Leave the casing in the water/vinegar solution until you are ready to use it.
Rinse it well and drain before stuffing.
Source: Home Sausage Making by Charles G.
Reavis Garden Way Publishing ISBN 0-88266-477-8  x
..         
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Preheat oven to 200C.
Wash potatoes well.
Dry and leave the skins on.
Cut the potatoes through the middle horizontally.
Dry the surface of the potatoes.
Slash the cut surface of the potatoes in a crisscross fashion.
Pour the olive oil into a baking dish that just holds the potatoes.
A thin cover of oil should coat the bottom of the dish.
Place the potatoes cut side down in the oil.
Cut each onion into eighths with the root end holding the onion together.
Toss the onions on top of the potatoes.
Pour on the balsamic vinegar.
Place the dish in the oven and roast the potatoes undisturbed for 35 mins.
Add in the cherry tomatoes.
Do not disturb the potatoes.
Continue to cook until the potatoes are tender, crisp and remove easily form the pan.
Arange the potatoes, onions and tomatoes in a serving dish.
Spoon over a little pan juice if desired.
Garnish with springs of fresh rosemary.
Serve with grilled or roasted meats.
From: Cuisine NZ July 94    Posted by: Joell Abbott 7/94  
Heat the oil in a pot.
Saute the onions, garlic, carrots, salt & fresh herbs for about 3 minutes.
Add the fiddleheads & saute for a further 5 minutes.
Stir occasionally in order to ensure even cooking.
The fiddleheads should be a rich green colour & semi soft.
Serve hot.
Brother Ron Pickarski, "Friendly Foods"  NHLP 
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Wash potatoes and cut into 1" cubes.
Heat oil in a nonstick skillet large enough to hold the potatoes in one layer.
Add garlic and saute until about 1 minute.
Add potatoes and saute golden all sides, about 15 minutes.
Sprinkle with a little salt and cover.
Reduce heat and cook gently for about 10 minutes, or until soft, tossing and stirring from time to time.
Remove garlic and season with a little more salt and pepper to taste.
276 calories; 5g protein; 50g carb; 7g fat; 0 chol; 13 mg sodium; Source: San Diego Union Food Section, march 1994 Brought to you and your via Nancy O'Brion and her Meal Master  #
CONNECT CNT 
UO!/  3
Wash, peel, and quarter the potatoes.
Place potatoes in a large saucepan with just enough water to cover them.
Cover the saucepan and boil potatoes for 20 to 25 minutes or till tender.
Drain the potatoes.
Combine them with sour cream substitute, skim milk, salt, pepper, butter-flavored sprinkles, and chives.
Mash with a potato masher or an electric mixer at medium speed for 2 minutes or until potato mixture is smooth.
Source: The Diabetes Forecast, Nov.
1994 Brought to you and yours via Nancy O'Brion and her Meal-Master.
Trim ends and strings off snow peas.
Rince and drain water chesnuts.
Dry on paper towel.
In a large non-stick skillet or a wok, heat walnut oil and sesame oil.
Add snow peas and stir-fry about 2 minutes.
Add water chesnuts and stir-fry 2 minutes.
Season with salt and pepper.
Food Exchange per serving: 2 VEGETABLE EXCHANGES + 1/2 FAT EXCHANGE; CAL: 99; CHO: 0mg; CAR: 10g; PRO: 3g; SOD: 69mg; FAT: 3g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
Grind the beef, pork, and fat separately.
Grind to a fine powder the remaining ingredinets except the wine, garlic and casings.
Mix in a large pan with the meats and fat; cure in the refrigerator 24 hours.
Prepare casings, stuff and tie off into 6-7" length.
Dry 8-12 weeks.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94  
3]_^[
Per 1 cup serving:  251 calories 8.
6g protein 42.
8g carbohydrate 5.
0g fat 10.
2mg sodium  The incomplete protein in the grain is complemented by the protein in the sour cream, forming a complete protein and a more nutritious pasta.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
N8_^[
Combine sour cream, vinegar, dill seeds, celery seeds, salt, and pepper in a small bowl; cover and chill 1 hour.
Combine cabbage and green pepper; pour dressing over cabbage mixture.
Toss to mix.
Yield: 6    servings.
Judy Guilliams of Texas, in January, 1987 "Southern Living".
Typos by Jeff Pruett.
Boil the turkey giblets in salted water for 45 minutes.
pour off water and set giblets aside to cool.
When cool, chop.
In a large saucepan, combine broth, margarine, onions, celery and poultry seasoning.
Boil for 15 minutes.
Heat oven to 325 degrees.
Grease a large baking pan with margarine and crumble cornbread finely into it.
Tear white bread into small pieces and mix with corn bread by hand.
Add eggs and pepper and mix well by hand.
Pour boiling broth over corn bread mixture and mix well, adding half of the giblets.
Bake for about an hour, basting occasionally with pan drippings.
Bake until lightly crispy around the edges.
Put the remaining giblets in gravy and serve with turkey.
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Cut corn from cob, scraping cobs well to remove all milk.
Place butter in a 2-quart casserole, and microwave at HIGH for 1 minute or until melted; stir in corn, water, and sugar.
Cover with heavy-duty plastic wrap.
Microwave at high for 3 minutes; stir well, and give dish a half-turn.
Cover and microwave at HIGH for 5 to 7 minutes or until corn is done.
Combine remaining ingredients, and beat with a wire whisk until cornstarch is dissolved; add to corn, mixing well.
Cover and microwave at HIGH for 2 to 2-1/2 minutes or until thickened and bubbly, stirring at 1-minute intervals.
Yield: 4 to 6 servings.
From "Southern Living"  July, 1981 Typos by Jeff Pruett  
If using fresh cilantro with a hand crank machine, triple the amount.
Per 1 cup Serving: 272calories 11.
0g protein 49.
8g carbohydrate 3.
0g fat 52.
2mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Mix all ingredients together in a saucepan, and bring to boil.
Simmer for at least 10 minutes, but 20 - 25 is better.
Source: apparent original  Posted by wallis@aps.
gov (David Wallis) to the Fatfree Digest [Volume 16 Issue 14] Mar.
18, 1995.
Individual recipes copyrighted by originator.
FATFREE Recipe collections copyrighted by Michelle Dick 1995.
Formatted by Sue Smith, SueSmith9@aol.
com using MMCONV.
Archived through kindness of Karen Mintzias, km@salata.
Cut beef into strips 1/2 inch thick.
Combine marinade ingredients in a large glass baking dish.
Add strips of beef, cover and refrigerate overnight.
Drain beef slices.
Dry in an electric dehydrator at 145 until pliable.
Package.
From: Ball Blue Book Shared By: Pat Stockett  From: Richard Davis                   Date: 03-19-93  
Soy flour adds a slightly nutty flavor and lots of nutrition, Serve with all sauces.
Per 1 cup Serving: 306calories 14.
7g protein 37.
7g carbohydrate 10.
6g fat 21.
3mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Beat eggs well; add remaining ingredients and beat until the dough blisters.
Drop from the tip of a wet teaspoon into boiling salted water.
Cook until tender (about 15 minutes).
Drain.
Toss with melted butter.
(I like to put sauteed onions with this) Good substitute for potatoes.
Posted by C.
Norberg on GEnie.
MM by Sandy Brinks.
From the recipe files of Sylvia Steiger, GEnie THE.
STEIGERS, CI$ 71511,2253, GT Cookbook echo moderator at net/node 004/005, Internet sylvia.
steiger@lunatic.
com Submitted By SYLVIA STEIGER   On 06-22-94 (1918)  
@.reloc
Heat about 3 tabl.
of olive oil in a small skillet and reserve the rest.
Add garlic and saute over moderate heat stirring frequently for about 1 minute, or until golden.
Remove from heat.
Toast the pine nuts in a small, dry skillet, tossing frequently until golden.
Cook pasta al dente in plenty of rapidly simmering water.
Drain and transfer to a serving bowl.
Add the garlic, tomatoes, parsley, pine nuts, Parmesan cheese, and remaining olive oil.
Toss together.
Season to taste with black pepper.
Source:  Vegetarian Celebrations, Menus for Holidays and Other Festive Occasions by Nava Atlas  
Cook the spaghetti until *al dente*.
Meanwhile, heat the garlic, ginger & red pepper flakes in the olive oil, cooking until the garlic becomes fragrant & golden around the edges.
Do not brown.
Remove & discard the ginger slices.
Drain the spaghetti, then toss with the flavoured oil.
Add salt to taste.
Serve immediately, tossed with the basil & mint.
VARIATION: Follow the above recipe, but omit the ginger.
Increase the amount of red pepper flakes & serve the pasta either hot or at room temperature, with lemon wedges & a dash of balsamic vinegar.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
With a knife, pierce the skin of squash in serveral places to allow steam to escape while cooking.
Place whole squash in microwave oven and cook on high for 15 minutes, turning once or twice.
Remove from oven or steamer and let stand 10 minutes.
( a steamer will do nicely on top of the stove, too).
Or, cut in half lengthwise, remove seeds and place cut side down in pot with 2" of water.
Cover and boil 20 minutes.
In a small bowl, place parsley, olive oil, margarine and garlic.
Cook on high for 1 minute ( or heat in pan on medium heat on your stove.
) Set aside.
Saute mushrooms in 3 tablespoons butter or margarine.
Cut squash in half leghthwise and remove seeds and membrame.
With fork, gently pull spaghetti-like flesh away from side of outer skin.
Combine squash with mushrooms.
Pour butter mixture over vegetables and sprinkle with cheese, salt, and pepper.
Stir and serve.
NOTE:  In (y)ield hot key the (y) and you can reflect the amount for a serving for 1 serving.
which would make this ABOUT: Food Exchange per serving.
1 VEGETABLES EXCHANGE + 1 FAT EXCHANGE (if you cut down on the margarine, which I sure would!! And depend on how many nice folks you have gracing your table)  Vegetable Magic by Sheilah Kaufman.
Brought to you and yours via Nancy O'Brion and her Meal-Master.
Preheat oven to 350 degrees.
Pierce in several places with a fork.
Place on rimmed baking sheet.
Bake for 45 minutes to 1 hour, until squash gives when pressed.
Turn over after 30 minutes.
Cut squash in half; scrape out and discard seeds.
Loosen squash strands, scoop out into a warm serving bowl.
In a small nonstick skillet, saute shallots in butter over low heat until wilted, about 4 minutes.
Pour over spaghetti strands and toss lightly.
Food Exchange per serving: 1 VEGETABLE EXHANGE; CAL: 36; PRO: 1g; CAR: 6g; CHO: 3mg; SOD: 156mg;  Source: Joslin Diabetes Gourmet Cookbook by Bonnie Sanders Polin & Frances Towner Giedt.
Brought to you and yours via Nancy O'Brion and her Meal-Master  
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Cook the spaghetti until it is *al dente*.
Meanwhile, saute 3 garlic cloves in about 2 tb oil then quickly saute the endive in this mixture.
Add the vinegar, cook for a moment, then remove from the heat.
Season with salt & pepper.
Drain the pasta, toss with the remaining garlic & oil, then serve each portion topped with a big spoonful of the sauted endive, adding extra vinegar if needed.
VARIATIONS: Add 6 oz cooked cannellini beans when you saute the endive & season with a sprinkling of red pepper flakes if desired.
Instead of endive, use 2 heads of radicchio or green & red Treviso lettuce.
Follow the basic recipe above.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
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Fat grams    per serving:              Approx.
Cook Time: 10hrs In skillet brown the ground beef;  drain off excess fat.
Transfer meat to a crockery cooker.
In blender container place one can of tomatoes, undrained.
Add the onion, carrot and garlic.
Cover and blend till chopped; stir into meat in cooker.
Cut up the remaining can of tomatoes but do not drain; stir into meat mixture with tomato paste, parsley, bay leaf, sugar, basil, salt, oregano, and pepper.
Mix well.
Cover and cook on low heat setting for 8-10 hours.
To serve, turn to high-heat setting.
Remove bay leaf.
Cover and heat till bubbly, 10 minutes.
Blend cold water slowly into cornstarch; stir into tomato mixture.
Cover and cook 10 minutes longer.
Spoon over the spaghetti.
Pass the Parmesan cheese to sprinkle atop.
----------A good change of pace in spaghetti sauce taste.
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Cook the pasta until almost *al dente*; add the arugula, cook for a few moments & then drain.
Meanwhile, lightly saute the shallots or garlic in the olive oil.
Add the tomatoes.
Cook over high heat until the sauce thickens, then season with the salt & hot pepper flakes or cayenne.
Toss the pasta & arugula with the tomato sauce & serve immediately.
VARIATIONS: Add the arugula to the tomato sauce rather than the pasta.
Use wholewheat pasta instead of spaghetti & broccoli tops instead of the arugula.
This will need more red pepper flakes.
Finish with a sprinkling of fresh herbs such as basil or oregano.
Marlena Spieler, "200+ Vegetarian Pasta Recipes"  
Prepare the spaghetti noodles.
Heat some olive oil gently in a pan and fry the onion until it is transparent.
Meanwhile, dice the eggplant and the peppers and add to the onion in the pan.
Cook over med heat until the eggplant is just al dente; don't let it become to soft or it will start to break up.
Add the olives and a small pinch of salt.
Cook the spaghettin in the usual manner and warm the tomato sauce gently.
Drain the spaghettin and serve straight on to four warmed plates.
Pour a little tomato sauce over each serving and finish with the eggplant, peppers, and olives.
Serve immediately.
Scrape the potatoes (I don't).
Cook until tender, but do not overcook them or they will break up.
Mix together the oil & vinegar.
Toss the potatoes while still hot.
Stir in the garlic & red pepper.
Sprinkle with the chopped chives.
Serve while still warm.
**Mark's note: This potato salad is a refreshing change from other potato salads.
I found it was actually very good even after it had gone cold, though I did always serve it at room temperature rather than chilled.
Mary Norwak, "Salads"  
Cut all the vegetables, except the peas and potato, into small slivers.
Cut the potato into 8 cubes.
Wash the rice and then combine all the ingredients in a skillet and cook on a medium flame, WITH OUT water, for 5 minutes then cover and cook on low flame until done.
Recipe provided by Belia Maritza Navas Escobar de Foster  Posted by: Leland Foster               leland@cruzio.
santa-cruz.
Grind meat and fat separately through the coarse disk and mix together.
Sprinkle remaining ingredients on the meat and mix thoroughly.
Cure in the refrigerator 24 hours.
Prepare casings, stuff and tie off into 4" links.
Hang to dry for about 8 weeks.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw 12-94.
1/2-1   c       diced beef (1/4-inch cubes) 1/2-1 c diced chicken (1/4-inch cubes) 1/4 c peanut, corn, or other oil 1/4 c scallion rounds (white and crisp green parts) 1 c sliced fresh mushrooms 6 c cold cooked rice (rice must be cold) 1/4 c soy sauce 1 t sugar 1-2 c fresh been sprouts, to taste (optional)  Generously coat a 12-inch skillet with about 2 T of oil.
Heat the oil until it is hot but not yet smoking.
Pour in the eggs, and scramble them over moderately high heat.
If the temperature is right, they will set almost immediately.
Remove the eggs while they are still moist.
In the same pan, heat another T of oil to 375
Stir-fry the beef and chicken until they are cooked, then remove them from the pan.
In a clean 12-inch skillet or wok, heat about 1/4 c of oil to 375
Add the scallions and stir to coat them with oil, then add the mushrooms and stir-fry them for 1 minute.
If all the oil has been absorbed by the mushroms, you'll need to add more to coat the bottom of the pan so the rice doesn't stick when it is added.
Add the cold cooked rice to the mushrooms and stir quickly to prevent sticking and to keep the grains of rice separated.
Sprinkle on the soy sauce and sugar, mix well, then add the cooked meat and eggs, again mixing everything well.
Mix in the bean sprouts, toss everything together, and serve.
Pass around extra chopped scallions as a garnish.
For people who like to add extra seasonings to food, sesame oil, Chinese mustard, soy sauce, and duck sauce can be passed around as well.
From:  Chinese Kosher Cooking Betty S.
Goldberg Jonathan David Publishers, Inc.
, 1989  Entered by:  Lawrence Kellie Fri 10-11-1996 at 06:31:41  
In a saucepan, combine sugar, cinnamon, nutmeg and salt.
Stir in water and add chocolate.
Stir over medium heat until chocolate is melted.
Bring to a boil, reduce heat, and simmer for about 3 minutes, stirring constantly.
Add milk and heat through.
Serve with a cinnamon stick stirrer in each cup.
Serves 6.
Courtesy of Shareware RECIPE CLIPPER 1.
Combine all ingredients except beets.
Bring to a boil.
Add beets; simmer for 10 minutes, or until tender.
Micorwave: Combine all ingredients, except beets.
Cook on High for 2 minutes.
Add beets.
Cook on Medium for 2 minutes.
Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 36  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  V@
Melt butter in skillet, add pecans.
Simmer about 20 minutes, stirring often.
Drain on paper towels.
Combine remaining ingredients in a plastic or paper bag.
Add WARM pecans and shake to coat with sugar/spice mixture.
Cool and store in an air tight container.
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l$ Cook vegetables and garlic in the oil with the salt and cumin until soft.
Let cool slightly, then mix in oregano.
Roll out bread dough on a greased baking sheet into a rectangle about 15- by 11-inches.
Spread the vegetables and cheese down the middle of the dough.
Cut dough (using kitchen shears) on opposite sides in diagonal 1-inch strips.
Fold in the ends, then fold the strips toward the center, alternating sides for a braided effect.
Cover with a towel and let rise about 30 minutes.
Heat oven to 375 degrees.
Brush loaf with egg glaze.
Bake until golden, about 30 minutes.
NOTE:  This bread can be made 2 days in advance and served reheated or room temperature  
Boil mirlitons until tender; cut and scoop out insides, leaving shell to stuff.
Add cooking oil in skillet; add onions and cook until tender.
Add mirliton pulp; cook until tender.
Add onions, parsley, bell pepper, salt and pepper to taste and the cooked rice.
Fill shells and sprinkle bread crumbs on top.
Bake at 350 degrees for 30 minutes.
NOTE: These directions are typed just as they appear in the cookbook.
You'll note they make NO MENTION of what to do with the 1-lb.
of ground beef or 1/2 lb.
of ham listed in the ingredients.
I would imagine you brown the beef (or chop the ham) and add it with the stuffing mixture.
(Nancy)  SOURCE: Bell's Best 2, Copyright 1982 by Telephone Pioneers of America, Mississippi Chapter No.
Contributed by Kitty Cuevas, Gulf Coast Council.
Typos by Nancy Coleman.
Peel onions.
remove the insides leaving an onion cup of 3-4 layers.
Chop the inner onion portions and mix well with the tomatos, vinegar, & cucumbers.
Mix in the mayonaise egg and the salt & pepper.
Stuff the onion cups with this mixture.
Top with a dollop of sour cream and serve.
You may make this in advance and serve chilled.
ORIGIN: Larissa Yavorskaya, Kiev-Ukraine, circa 1996  
1 suckling pig Seasoning mixture (combined to taste): Salt Black pepper Paprika Majoram Parsley  For basting 1 quart dark beer 1 cup vegetable oil  For stuffing 1 pound bacon, diced 8 ounces butter, melted 2 pounds bread (white or French), cut into cubes 1 1/2 pounds onions (yellow), finely diced 6 cups whole milk, hot 5 eggs 2 bunches parsley, freshly chopped 6 ounces bread flour Salt, black pepper, nutmeg to taste  Method: Prepare stuffing in a large saute pan by first rendering bacon.
Add diced onions, and saute until transparent.
Combine bacon and onion mixture with the rest of the ingredients, except the beer and oil.
In a mixing bowl, mix well.
If stuffing appears dry, add more hot milk.
Place stuffing into refrigerator, and let rest for 1 hour.
Prepare suckling pig by seasoning with seasoning mixture in the inside cavity.
Remove any loose skin and hair with a paring knife.
Wrap ears in aluminum foil to prevent burning.
Place stuffing into pig's cavity, and sew belly with butcher's twine or truss tightly.
Cross cut the pig with a sharp knife to leave 2-inch squares on the skin.
Rub more of the seasoning mixture on the outside of the pig, and brush with oil.
Preheat oven to 325'F.
Place pig into roasting pan, and roast for 2 hours or until 165'F internal temperature is reached.
Baste frequently with dark beer and drippings in the roasting pan.
This succulent pig should be served with a plain au jus de viande.
Cook jumbo shells according to package directions.
Drain and set aside.
Pour 1/2 of spaghetti sauce into bottom of crockpot.
Combine all remaining ingredients.
Stuff each shell with spinach mixture and layer into crockpot.
Pour remaining spaghetti sauce over shells.
Cook on low for 4 hours or until heated and bubbly.
Submitted by Janet Suderman, Indianapolis, IN.
Source:  The Best of Mennonite Fellowship Meals, given to me by D.
Wickham1 in the December '93 Cookbook swap.
Heat onions, celery, carrots, shrooms and spices/herbs in a large pot until it all boils.
Simmer for about 5 - 10 minutes or until the chopped onions are translucent.
Cool for 10 minutes, then add the stuffing mix.
Mix well, adding vegetable broth if necessary for moisture.
Place in a big covered baking dish and cook in a pre-heated 350 oven for 30 minutes.
Taking the cover off during the last 10 to 15 minutes should get you a crusty top for the stuffing.
Variations:  you can probably add some of that vegetarian Italian sausage that comes in links (I have some but haven't tried it yet), browned first, to the mix for a more traditional taste.
And chopped apples, chopped spinach or any other vegetable you like can probably be added.
Even my father-in-law, diehard New Englander and meat-and-potatoes man, liked this.
Posted by Lucinda Rasmussen  to the Fatfree Dig.
12 Issue 8 Nov.
9, 1994.
FATFREE Recipe collections copyrighted by Michelle Dick 1994.
Used with permission.
Formatted by Sue Smith, S.
Smith34, TXFT40A@Prodigy.
com using MMCONV.
Combine pudding mix, 2 cups of milk, vanilla and sugar substitute in a bowl; mix according to pudding directions.
Pour into a half-gallon container with a tight-fitting lid.
Add 3 cups milk; shake well.
Add evaporated milk and shake.
Add remaining milk; shake well.
Chill.
Makes 8 servings.
Nutritional information per serving: calories - 107, protein - 10 gm.
, fat - 1 gm.
, carbohydrates - 15 gm.
, cholesterol - 1 mg.
, sodium - 187 mg.
Diabetic Exchanges: Skim Milk - 1, Starch -1/4  FROM:  Taste of Home magazine, December/January 95 issue.
Formatted to MM by Trish McKenna.
* By using the brown sugar substitute with this would make a nice side dish for the "sweet ones"  In a skillet over medium-high, heat butter and brown sugar is dissolved.
Add asparagus; saute for 2 minutes.
Stir in chicken broth; bring to a boil.
Reduce heat; cover and simmer for 8-10 minutes or until asparagus is crisp-tender.
Remove asparagus to a serving dish and keep warm.
Cook sauce, uncovered, until reduced by half.
Pour over asparagus and serve immediately.
Food Exchange per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE (MAKE IT WORK!!!)  Serves:  4-6; From: "Taste of Home" Magazine; Posted by: Debbie Carlson  
Sprinkle cubes of eggplant with salt and let stand 30 minutes to drain.
Rinse, dry and saute in 1/2 cup Oil, olive  until tender.
(Cover and place over low heat for part of cooking time to minimize moisture loss and limit need for additional oil.
)  Do not overcook.
Chill.
Add to the eggplant the tomatoes, garlic, basil leaves, remaining Oil, olive and salt and pepper.
Cover bowl and refrigerate for at least 2 hours.
When ready to serve cook pasta shells in boiling water until al dente.
Drain and place in serving bowl.
Immediately add sauce from refrigerator.
Toss and serve.
============================> Nutrition <=====================  Calories: 844                          Protein      (%): 22 Protein (grams): 15           Vitamin A    (%): 10 Carbohydrate (grams): 71 Vitamin C    (%): 44 Cholesterol (milligrams): 82 Riboflavin (%): 34 Sodium (milligrams): 309          Niacin       (%): 24 Fat (grams): 57 Thiamine (%): 60 Unsaturated (grams): 46 Calcium (%): 8 Saturated (grams): 8 Iron (%): 32  =========================> Notes and Credits <===================  Preparation:  saute                 Cuisine:            Italian Source: Contemporary Cuisine  Food Group:       Vegetable Meals: dinner Courses: Main Temperature: hot Shared by Dorothy Hair 7/94  
In a blender or food processor, whirl the garlic & sun-dried tomatoes until they are finely chopped.
Add the tomatoes & oil & whirl until the consistency is that of a sauce.
Add the basil & continue to process it.
Keep pesto refrigerated in a clean jar until needed.
Use in a couple of days or freeze.
VARIATION: Two Minute Triple Tomato Appetizer.
Combine 4 diced raw tomatoes (not blanched, peeled or seeded) with 3 tb of the above pesto.
Serve with slices of baguette.
Marlena Spieler, "The Flavor of California"  
Place strainer over 1-cup glass measuring cup.
Pour tomatoes with their oil into strainer to drain.
Add enough olive oil to glass cup to measure 1/4 cup oil total, if necessary.
In processor, blend drained tomatoes, parsley, olives, pine nuts, shallots and garlic wtih vinegar until finely chopped.
With machine running, gradually add 1/4 cup oil; process mixture until well blended.
If pesto is dry, mix in more oil by spoonfuls.
Season iwth salt and pepper.
(Can be made ahead.
Press plastic wrap onto surface of pesto.
Cover and refrigerate up to 2 days or freeze up to 1 week.
Bring to room temperature before using.
)  Source: Barbara Karoff (in Bon Appetit, August 1994) Typed for you by Karen Mintzias  
Preheat the oven to 350
Cut tops off peppers horizontally; remove seeds and membrane.
In a large bowl, combine beef, onion, rice, ketchup, oregano, salt and pepper, mixing lightly but thoroughly.
Spoon an equal amount into each pepper.
Place the peppers in an 8x8-inch baking dish.
Combine the topping ingredients; then spoon topping over stuffed peppers.
Cover dish tightly with aluminum foil.
Bake 1 1/2 hours or until the meat mixture registers 160
F on a meat thermometer inserted into the center.
Makes about 4 servings.
Nutritional Information: per serving: 373 calories, 16g fat, 817mg sodium, 84mg cholesterol, 39% of calories from fat.
**  Dallas Morning News  --  Food section  --  22 Jan 97  **  Formatted for your use by  The WEE Scot  --  paul macGregor  {
Mix  all ingredients together except Parmesan.
Put into greased casserole (approx.
13 x 9).
Sprinkle Parmesan over top.
probably about 1/4 cup or so.
Bake for 1 hour at 400 degrees.
This can be doubled easily.
Also can be prepared in advance and baked just before serving.
Add milk and beaten eggs and mix well.
Add salt, Paprika, and cheese.
Mix thoroughly.
Pour into well oiled mold.
cover with paper and place in a pan of hot water.
Bake in 350 F.
oven until set.
Chill, unmould, and serve over lettuce with desired dressing.
Typed by JJ  
In a saucepan, cook rutabagas in boiling water with 1/2 ts salt over medium heat until tender, about 10 minutes; drain.
Combine brown sugar, ginger, 1/2 ts salt and pepper.
Mix well and add with butter to drained rutabagas.
Stir gently over low heat until sugar melts, 2-3 minutes.
Excellent with ham or pork roast.
Source: Medford Mail Tribune, 10 January 1995 TYped by Katherine Smith Kook-Net: The Shadow Zone IV - Stinson Beach, CA  
In a small saucepan, mix cornstarch with water and vinger.
Stir over medium heat until mixture thickens.
Add beets and Sweet 'N Low.
Let stand for 30 minutes.
Just before serving, reheat until hot.
Serving size: (1/3 cup) Food Exchange per serving: 3/4 VEGETABLE EXCHANGE; (MY GUESS) Source: Cooking for the Health of It by Gail L.
Becker, R.
Brought to you and yours via Nancy O'Brion and her Meal-Master  
Preheat oven to 450 degrees.
Scrub potatoes well and cut in 1/8" slices.
Coat a non-stick baking sheet with walnut oil and arrange potatoes on it.
Combine the seasonings.
Sprinkle potatoes with half of the seasonings.
Bake 10 minutes.
Using a large spatula, turn, sprinkle with remaining seasonings and bake 10 minutes until crisp.
Serve immediately.
This is a perfect as appetizers as well a vegetable accompaniment.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE; CAL: 101; CHO: 0mg; CAR: 19g; PRO: 1g; SOD: 6mg; FAT: 3g  Source: Light & Easy Diabetic Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master.
Place the sweet potato in a small saucepan and cover with cold water by about 1 1/2 inches.
Bring to a boil, then cover and boil slowly over medium-high heat until tender, about 20 minutes.
Drain the potato and mash until smooth.
Measure out 1 cup and set aside.
Preheat oven to 425
Combine the flour, baking powder, sugar, pumpking pie spice, and salt in a large bowl until well blended.
Cut in the butter with a pastry blender or two knives until the mixture resembles coarse crumbs.
Stir in the sweet potatoe until well blended.
The dough will be very soft.
Turn out ont a floured surface and knead about 10 minutes.
Roll or press the dough to a 1/2-inch thickness.
Cut into rounds with a floured 1 1/2-inch biscuit cutter, placing the biscuits on a baking sheet that has been lightly greased or coated with nonstick vegetable spray.
Reroll the scraps and cut the remaining biscuits.
Bake for about 15 minutes, or until the biscuits are starting to color and are firm to the touch.
Remove from the oven and serve immediately.
From:  The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991  Entered by:  Lawrence Kellie  
Recipe by: The New Pasta Cookbook Cook fusilli until al dente.
In a bowl, blend ricotta, pinch salt, sugar, vanilla, lemon rind and cinnamon.
Add just enough hot milk to make a smooth sauce.
Taste for seasoning.
Drain fusilli and toss through ricotta sauce.
Serve immediately, decorated with lemon rind and sprinkled with cinnamon.
Typed by Diana Rattray  f
Preheat oven to 400
Beat eggs with a pinch of salt with an electric mixer for 5 to 6 minutes, until very thick and creamy.
Add the Vanilla Sugar and beat 1 more minute.
Lower speed and gradually add flour.
Pour batter into 7- or 8-inch nonstick loaf pan (or use regular pan sprayed with nonstick cooking spray).
Bake for 25 to 30 minutes, or until a toothpick comes out dry.
Remove from oven and let cool in pan on a wire rack.
Lower oven to 275
Remove from pan and slice into 16 slices, about 1/2-inch thick.
Lay slices on baking sheet and bake 8 to 10 minutes on each side, until they just begin to color.
Remove from oven and let cool on a wire rack.
Makes about 16 pieces.
**  Vanilla Sugar  **  Split a vanilla bean lengthwise and place in a jar with 2 cups granulated sugar.
Cover tightly, shake to blend and let sit at room temperature for 1 week.
Use leftover sugar in place of regular sugar for baking, or to sweeten drinks.
If you don't want to make Vanilla Sugar, use regular sugar and add 1 tsp vanilla extract to the cookie dough.
Nutritional Information: per piece:  65 calories, 1g fat, 17mg sodium, 27mg cholesterol,  10%  calories from fat.
Third Place Winner, Low-Fat From the Dallas Morning News Holiday Cookie Contest Baked by: Edith Ingraham, Dallas **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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In sauce pan, combine vegetables, salt, pepper, sugar, and vinegar.
Stir gently.
Add enough water to cover vegetables.
Cook over medium heat, stiring occasionally to make sure liquid is covering vegetables.
(Approx.
6 minutes.
longer if you prefer less crunchy cabbage.
) Serve immediately.
From Dottie Theriault's Collection - 1/97  
Combine the beans, water, bay leaf and cloves in a saucepan.
Cook until the beans are tender, about 3 minutes.
Drain off the water.
Add the vinegar and margarine.
Saute for 3 minutes.
Remove the bay leaf and cloves.
Sprinkle on the sweetener and serve.
Serves 4  One Serving = Calories: 46 Carbohydrates: 0 Protein: 1 Fat: 3 Sodium: 37 Potassium: 39 Cholesterol: 0  Exchange Value: 1 Vegetable Exchange + 1/2 Fat Exchange  Source: Holiday Cookbook, American Diabetes Association, ISBN 0-13-024894-0, by Betty Wedman, M.
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*in their skins, boiled for 10 minutes, drained Grate potatoes into mixing bowl, using coarse side of grater.
Stir in the grated cheese, then set aside.
Melt 1 tbl of butter in pan and when foaming, add onions.
Fry gently until soft, then add the onion to potatoes and cheese Salt and pepper.
Clean frying pan and line with a piece of aluminium foil.
Shape potato mixture into a circle in the foil.
Invert a serving platter over potato cake and turn out.
I hope this will help you out.
Switzerlaand is a pretty country.
Don't use Swiss Steak, that is an American dish.
Recipe by: The New Pasta Cookbook Put a large pan of water on to boil.
Peel asparagus, and break off tough bottoms.
Cut off tips at about 2 inches, but keep stalks in one piece.
Salt boiling water, add asparagus stalks, thickest ones first, and boil until half done.
Add tips and continue boiling until tender but still crisp, stiff and bright green.
Test as you go along.
Remove and cool slightly.
Cook the pasta in the asparagus water.
Melt butter in a frying pan and saute prosciutto until the butter begins to brown, but don't crisp the prosciutto.
Add cream and bring back to the boil, scraping the prosciutto bits off the bottom.
Grind in some fresh pepper.
Slice asparagus stalks into 2 inch lengths.
Add to the sauce with the tops and stir to coat; the cream should have reduced and thickened.
Drain pasta when it is al dente and turn into a warm serving bowl.
Mix in the sauce and the Parmesan, toss gently, and taste for salt and pepper before serving.
Recipe by: The New Pasta Cookbook Coat pieces of veal with seasoned flour and saute quickly in melted butter until browned.
Remove with a slotted spoon and set aside.
Add onion to the pan and saute gently until soft and golden, 8 to 10 minutes.
Pour in wine and cook rapidly until the raw wine smell disappears, then add stock and cream and season with salt and pepper.
Reduce again, and add veal towards the end.
Cook tagliatelle in boiling salted water until al dente.
Drain and transfer to a warm serving dish.
Check the sauce for salt and pepper, stir in about 1 tablespoon Parmesan, pour over the pasta and toss through.
Serve with extra grated Parmesan.
Typed by Diana Rattray  
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Recipe by: The New Pasta Cookbook Begin cooking taglierini in boiling salted water.
Heat oil and very gently saute garlic and herbs for 1 to 2 minutes.
Add snow peas and toss for 1 minute, and then stir in tomatoes.
Add lemon juice, and season to taste with salt and pepper.
Drain cooked taglierini and stir it into the pan with the vegetables.
Serve immediately.
Combine dhal, water, turmeric, cumin and salt in a saucepan; bring mixture to a boil.
Turn heat down to medium and let cook (uncovered) for 8-10 minutes, stirring often.
Cover pan and let simmer on low heat for 30 minutes, stirring occasionally.
Remove from heat and let cool slightly.
Coarsely puree mixture, or press through a strainer.
Heat ghee or oil in a small pan over medium heat.
Fry onion, garlic and red chili until onions are browned (8-10 minutes).
Stir half of the onion mixture into dhal.
Transfer to a serving dish and garnish top with remaining onion mixture.
Adapted by Karen Mintizas, from a recipe in "The Complete Indian Cookbook" by Mridula Baljekar  
Preheat the oven to 350
Grease or spray baking pan well with nonstick cooking spray.
In a food processor or large mixing bowl, mix all the dry ingredients together.
Add the egg, milk and oil.
Mix just until blended.
Bake for 20 to 25 minutes or until knife comes out clean when inserted in middle.
Let cool and then remove from pan onto a flat surface.
Use candy to decorate.
Try jelly beans for the eyes, a nonpareil for the nose, red shoe string licorice for the mouth, black shoe string for a bowtie and jelly beans for buttons.
**  Dallas Morning News  --  Neighborhood Shopper  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
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Place teff & 2 c water in medium covered saucepan.
Bring to a boil, lower heat & simmer until water is absorbed, about 15 minutes, stirring occasionally.
Add onion, jalapeno, flour & rest of water to make a batter.
Oil a hot skillet with sesame oil.
To make cakes, pour 1/4 c of teff batter onto skillet & cook till browned on both sides.
Serve with heated groundnut sauce, see recipe.
"Vegetarian Times" December, 1993  R8
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Teff is a flavorful grain which is tiny enough to use unaltered in the pasta, allthough teff flour works somewhat better.
Teff is usually combined with spicy foods.
Per 1 cup Serving: 289calories 10.
4g protein 45.
4g carbohydrate 7.
3g fat 24.
3mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Begin preparation by deboning and removing the tendons and fat from the meat.
It is important that you remove all fat or it will go rancid.
Either grind the meat yourself or have someone grind it for you; a coarse grind gives the best results.
Mix the spices thoroughly and then add the spices a bit at a time while kneading the meat like dough.
Put the meat in the fridge for at least 6 hours to allow the spices to work through the meat.
At this point you prepare the meat for jerking.
If you have an electric meat slicer, make the meat into logs about 4 x 14"; place the meat in the fridge until it is solid but not frozen, and then slice 1/8" slices from end to end.
You'll end up with a big stack of circular patties.
If you don't have a slicer, roll the meat out to a 1/8" thickness between two pieces of wax paper.
Remove the top paper and score the meat into strips and place them in the freezer for about 45 minutes.
Remove the meat and break at the score marks.
Place the jerky on wire racks and place them in a 150 F.
oven, leaving the door ajar so moisture can escape and the heat does not build up.
Turn the jerky once or twice during drying and rotate the racks if the jerky near the elements begins to dry too fast.
Meat should be left slightly pliable, that should take somewhere around 3 or 4 hours to get to.
Cure yours to whatever point you like; if you like potato chips, be my guest.
Jerky can can be stored for months in the freezer; the drier it is the longer it lasts.
Makes 1 happy camper.
From: Steve Herrick                   Date: 05-14-92  {+s
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Wash potatoes; scrub throughly with a vegetable brush.
Cut tiny new potatoes into quarters or the medium potatoes into 1-inch pieces.
Place potatoes into 1-1/2 quart microwave-safe casserole.
Add margarine or butter, teriyaki sauce, garlic salt, Italian seasoning, black pepper, and red pepper.
Toss to combine.
Cover; micro-cook on 100% power (high) for 12 to 15 minutes (14 to 16 minutes for low-wattage ovens) or till potatoes are tender, stirring twice during cooking.
Stir before serving.
Garnish with snipped rosemary and serve with sour cream, if desired.
Makes 5 side-dish servings.
NUTRITION FACTS PER SERVINGS: 155 cal.
, 2 g total fat (0 g sat.
fat), 0 mg chol, 277 mg sodium, 31 g carbo.
, 1 g fiber, 3 g pro.
Daily Value: 2% vit.
A, 29% vit.
C, 1% calcium, and 15% iron.
Food Exchanges per serving: 1 STARCH/BREAD EXCHANGE(ABOUT) + 1 FAT EXCHANGE;  Better Homes & Gardens Magazine Reposted 4 you and yours via Nancy O'Brion and her Meal-Master  
Wash potatoes; scrub thoroughly with vegetable brush.
Cut tiny new potatoes into quarters or the med.
potatoes into 1" pieces.
Place potatoes in 1.
1/2-qt.
microwave safe casserole.
Add margarine/butter, teriyaki sauce, garlic salt, Italian seasoning, and peppers.
Toss to combine.
Cover; microcook on 100% power (high) for 12 to 15 mins.
(14 to 16 mins.
for low-wattage ovens) or till potatoes are tender, stirring twice during cooking.
Stir before serving.
Garnish with rosemary and serve with sour cream, if desired.
Makes 5 side dish servings.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE? Source: Karen Winchell of Fort Collins, CO; BH&G (2/94) :: MM by Sue Woodward  
Place the half loaf of jalapeno-cheese sourdough bread, unsliced, in the freezer for an hour to firm.
Remove and place cut-side down on a cutting board.
Preheat oven to 300
Cut into 18 very thin (1/4-inch) slices.
Cut each slice in half.
Place on baking sheet.
Thinly spread tops with butter.
Bake 30 to 40 minutes, until lightly browned.
Remove from oven to cool.
Spread each crisp with cream cheese and top with a dab of jelly.
Makes 36 crostini.
NOTE:  If you cannot find red pepper jelly, mix red currant jelly with crushed red pepper to taste.
SWEET CINNAMON CRISPS:  For the kids, spread softened butter on thin slices of fruit or nut bread, such as walnut-pecan.
(Do not use quick breads.
) Lay slices on baking sheet.
Combine 1/3 cup of sugar and 1 tsp cinnamon, and sprinkle on tops.
Bake at 300
F until lightly browned, about 30 minutes.
Nutritional Information: per crostini:  73 calories, 4g fat, 90mg sodium, 11mg cholesterol, 52% of calories from fat.
**  Dallas Morning News  --  Food section  --  22 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  [
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Pre-heat oven to 350
  Stick the cloves into the orange and place in the pre-heated oven for 40-45- minutes.
Cut orange into quarters and place in a large mixing bowl over a pan of hot water.
Add the lemon rind, honey and Port.
Allow to heat slowly without coming to the boil.
Serve very hot.
Delores E Rowe  
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This recipe comes from former first lady of Tennessee, Betty Dunn.
Combine all the ingredients except the pasta and cheese in a large pot.
Bring to a boil, reduce heat and simmer covered for 50 min.
Add the pasta and simmer 10 min more.
serve sprinkled with parmesan cheese if desired.
Per serving [without cheese]: 2.
3 g fat, 0.
5 g saturated fat, 1 mg chol, 95 cal, 2 g fibre, 530 mg sodium  Source: One Meal At A Time by Martin Katahn Posted by: Jim Weller  
from Executive Chef Sang Ek via Jack Poulter  To serve four:  3    jumbo Spanish onions 1 c  all-purpose flour vegetable shortening or oil (enough to fill at least three or four inches of your frying pot) salt to taste  NOTE: If you've ever deep-fried foods, you know that it's simple but tricky at the same time; it's important to keep the oil at as constant a temperature as possible.
This means that unless you have a powerful, commercial-style fryer, which is unlikely, you need to fry the onions in small batches so that the oil temperature doesn't plunge the moment you drop in the onions -- which would make the final product greasy instead of light and crispy.
Of course, the trouble with frying things in batches is that the first batch gets cold, and your eaters get impatient, while you're still sweating over the third batch, but Executive Chef Sang Ek recommends a strategy to avoid that: about an hour or so before you plan to eat them, fry all the onions in small batches until they are almost (but not quite) as golden brown as you want to serve them, let them drain .
and then when you're finally ready to eat, refry them all at once at 375 degrees for less than a minute, maybe only 15 seconds or so, to reheat and recrisp them.
Preheat oil to 375 degrees (use a cooking thermometer!).
Slice onions in thin rings, not even 1/8" thick.
Put a handful in a bowl (or as many as you think your deep-fat fryer can take without the temperature plunging) and sprinkle and quickly toss with just enough flour to make the onions feel light and fluffy, so they do not stick to each other.
Immediately (but carefully) drop the floured onions into the 375 degree oil, and fry until almost (but not quite) as golden brown as you like them.
It will probably take a couple of minutes or less.
Remove from oil and drain on paper towels.
Make the rest of the onions in batches like this one.
Just before you're ready to eat, heat the oil again to 375 degrees, and fry the almost-finished onion rings a second time until they're hot and crispy -- less than a minute, maybe way less.
Drain and immediately sprinkle with salt.
Enjoy without guilt!  
In salad bowl combine all ingredients, except lettuce.
Chill  2.
Serve on lettuce leaves.
DEAL-MEAL CARDS USED:  1 meat 1 vegetable 1 fat 155 Calories  
Blend tomato sauce, spaghetti sauce mix and 1 1/2 cups water.
Simmer uncovered 10-12 minutes.
Combine 1 cup mozzarella, cottage cheese and parmesan.
Add eggs, parsley, salt and pepper.
Mix lightly.
Stuff manicotti shells with cheese mix, using 1/4 cup for each.
Pour 1/2 cup of sauce mix in 12 x 7 1/2 x 2 inch baking dish.
Arrange manicotti in dish, pour remaining sauce on top.
Sprinkle with remaining mozzarella.
Bake uncovered at 350 til bubbly-about 25-30 minutes.
Serves 6.
From: Tiffany Hall-Graham  
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A very hot pasta.
Per 1 cup Serving: 222calories 9.
0g protein 43.
3g carbohydrate 1.
3g fat 13.
3mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Per 1 cup serving: 315 calories 11.
5g protein 43.
5g carbohydrate 10.
7 g  fat 58.
2mg sodium  The sunflower seeds should be finely ground in a food processor or blender.
If using an extruder, grind all seeds and use one of the large dies so holes don't become clogged.
Cookand serve immediately.
If using a hand machine, don't roll too thinly, as the seeds may cause tearing.
I stop at the fourth level of rolling.
it may be difficult to roll initially and should be run through the first set of rollers several times.
The Pasta Machine Cookbook ISBN: 1-55867-081-5 Carolyn Shaw 4-95  
Heat oven to 350 F.
Grease 1-qt.
casserole.
Bring water to a boil; slowly stir in grits and salt.
Return to boil; reduce heat.
Simmer 2 to 3 minutes or until thickened, stirring occasionally.
Add cheeses and margarine; stir until melted.
Stir in remaining ingredients.
Pour into casserole.
Bake 30 to 35 minutes or until knife inserted in center comes out clean.
*NOTE: To substitute regular Quaker or Aunt Jemima Enriched Hominy Grits, increase water to 2-1/2 cups and simmer time to 12 to 14 minutes or until thickened, stirring occasionally.
Proceed as recipe directs.
MICROWAVE DIRECTIONS: In 1-qt.
microwaveable casserole, microwave water at HIGH 4 to 6 minutes or until boiling.
Stir in regular or quick grits and salt.
Microwave at HIGH 3 to 4 minutes or until thickened, stirring once.
Add cheeses and margarine; stir until melted.
Stir in remaining ingredients.
Microwave at HIGH 8 to 10 minutes or until knife inserted in center comes out clean, rotating casserole every 3 minutes.
NUTRITIONAL ANALYSIS per serving: * calories 282 * carbohydrates 17 g * protein 13 g * fat 18 g * calcium 332 mg * sodium 330 mg * cholesterol 100 mg * dietary fiber 0 g  Source: "Hurry, Let's Eat!" Reprinted with permission from The Quaker Oats Company Electronic format courtesy of Karen Mintzias  
** fresh-killed Thoroughly scrub and clean a good oak barrel.
Put as much good fresh-killed beef as desired to be corned in barrel and cover with cold water.
Have the water 2 inches above the meat.
Let stand for 48 hours.
Drain off the water and measure before discarding.
Measure the same amount of cold water (spring water, if possible) and to every gallon of water used, add the above proportions of salt, sugar and salt peter.
Boil for 15 minutes and then skim.
When cold, pour over the beef.
Place a heavy weight on meat to keep it under brine.
Store in a cool cellar.
README~1LNK 
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** good fresh-killed beef (the rounds).
 Mix the last 3 ingredients well, rubbing out all the lumps.
Divide the mixture into 3 equal portions.
Place meat in a large bowl and rub thoroughly with one portion of the above mixture.
Let stand 1 day.
Follow same procedure on second and third days.
Turn meat several times a day.
Allow meat to remain in bowl for 7 more days, then hang in a warm place until meat stops dripping.
Whe dripping has stopped, hang in a cool shed about 6 weeks to dry thoroughly.
Wrap meat in clean muslin bags and keep in cool place.
If in 6 months meat becomes too dark, soak it in cold water for 24 hours and wipe dry.
Wrap again in muslin bags and hang in cool place.
Wash corn thoroughly.
Add soda and water and soak overnight.
In the morning, bring to a boil in the same water in which corn has soaked.
Cook for 3 hours or until hulls loosen.
Add more water as necessary during the cooking process.
Drain off water and wash corn in clear water, rubbing vigorously until all the hulls are removed.
Bring to the boil again in clear water and drain off water.
Boil again.
Drain.
Add salt, 1 teaspoon to each quart of hominy.
Use an enamel kettle for cooking hominy; do not use aluminum.
from Mrs.
Ella Rohrer, Wadsworth, Ohio in _The Mennonite Community Cookbook_  Eleventh printing, 1963 The Mennonite Community Association ISBN 87883-0411 Typos by Jeff Pruett  
(Home dressed lean pork meat)  "Rare Old Recipes on the Fine Art of Curing Meats"  Cut meat into small pieces and add the seasonings.
Put through a sausage cutter, grinding twice.
Pack into sterilized jars and keep in a cool place.
Use as wanted.
Source:  Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
** sides of bacon from fresh killed country hogs.
 Lay the sides of bacon on a board and rub lightly with fine salt.
Let stand for 48 hours.
 Mix the next three ingredients thoroughly and dissolve in the water.
Bring to a boil and cook for 15 minutes.
Skim and let cool.
Place bacon in a clean oak barrel and pour the liquid over the meat.
Place a heavy weight on bacon to keep it under the brine.
Bacon prepared like this will keep about one year.
Have sections of bacon smoked at smoke house as needed.
Sprinkle tomato & avocado wedges with lime juice.
On a serving platter, arrange laternate slices of tomato & aovcado in a pinwheel fashion.
VINAIGRETTE: Whisk together vinegar, garlic, salt, onion & sweetener.
Gradually pour in the oil & whisk to blend.
Pour this vinaigrette over the wedges.
Serve.
"Vegetarian Gourmet" Summer, 1994  
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Skin the tomatoes & cut them across in slices.
Peel the onions & slice them very thinly.
Put the onion slices into ice-cold water for 10 minutes to make them very crisp.
Drain well.
Arrange the tomatoes & onions in layers on a serving dish, beginning & ending with tomatoes.
Mix together the oil & vinegar, salt, pepper & sugar.
Pour over the salad & leave in a cold place for 30 minutes.
Sprinkle with chives just before serving.
Mary Norwak, "Salads"  
Measure cold water into a small saucepan; sprinkle gelatin on top.
Stir over low heat 3-4 minutes, or until gelatin is completely, dissolved except lettuce abd green pepper.
Mix well.
Chill until firm.
Unmold on crisp lettuce and garnish with green peppers.
(I used red and yellow also for this mold and will be nice for summer time.
) Food Exchange per serving: 1 VEGETABLE EXCHANGE; CAL: 25; CHO: 4g; PRO: 2g; FAT: 0g; SOD: 332mg; CHO: 0mg; Low-sodium diets: Substitue tomato juice  Source: The Art of Cooking for the Diabetic by Mary Abbott Hess,R.
and Katharine Middleton Brought to you and yours via Nancy O'brion and her Meal Master  b
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Combine the first 8 ingredients, mixing well.
Place tomato slices in serving bowl, and pour dressing over all.
Cover and let stand at room temperature 20 minutes before serving.
SOURCE: Southern Living Magazine, sometime in 1981.
Typed for you by Nancy Coleman.
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Chop 1 1/2 tomatoes fine; comine with oregano, sweetener, vinegar and salt.
Slice remaining tomatoes, place on top of lettuce leaves; top with vinegar mix; refregerate until ready to serve.
Food Exchange per serving: 1 VEGETABLE EXCHANGE  CAL: 22  Source: Recipes for Diabetics by Billie Little(version 1985)  Brought to you and yours via Nancy O'Brion and her Meal-Master  
Drain sun-dried tomatoes.
Pat dry, then mince.
Layer fresh tomatoes on platter with sun-dried tomatoes and basil.
Serve at room temperature.
Molly and Donn Chappellet, in October, 1984 "Bon Appetit".
Typos by Jeff Pruett.
Peel shrimp and set aside.
Saute 4-8 cloves of garlic in butter for 10 minutes in a small skillet.
Set garlic butter aside.
Put 1/4 cup olive oil, 3 cloves of garlic, 1 tsp red pepper, and 1/4 cup fresh parsley in blender and blend for 10 seconds.
Pour olive oil mixture into a large heavy skilled and set aside.
Boil linguini with 1 tbsp salt.
Drain linguini well and put back in the pot.
Pour garlic butter over noodles and toss gently.
Place olive oil mixture over high heat.
Add the shrimp and 1 tsp of salt to the mixture and cook over high heat 3-5 minutes until the shrimp are pink.
Serve shrimp over the garlic butter noodles.
Sprinkle with parmesan cheese.
We like fresh ground pepper on this.
We've also tried crumbling Feta cheese on top instead of the parmesan and found it rich and tasty.
We like Italian bread and salad w\ this.
From: Steve Herrick                   Date: 05-14-92  
Melt butter in saucepan and blend in flour until smooth.
Add corn, milk, salt, garlic salt, and Worcestershire sauce and cook, stirring constatnly, until thickened.
Add cheeses and stir unitl melted.
Blend egg yolks into sauce.
Cool slightly.
Gently stir one-fourth of egg whites into cheese sauce.
Carefully fold remaining egg whites into sauce until just blended.
Pour into ungreased 2-quart casserole and bake at 350 degrees for 45 to 50 minutes.
Serve immediately.
SOURCE: Southern Living Magazine, November 1972.
Typos by Nancy Coleman.
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* Peeled and thinly sliced ** Cored, peeled and chopped *** Minced OR use 1/2 tsp each.
In a large saucepan bring 6 cups of water to a rolling boil.
Add pasta and cook 8 to 10 mins or until tender.
Reserve 1/3 cup cooking liquid; drain pasta.
Meanwhile in a 12" skillet heat oil over low heat for one min.
Add the carrot and zucchini and gently saute for 5 mins stirring occasionally.
Mix in tomato and peas; cook 5 mins longer.
Add the pasta, cooking liquid and remaining ingredients.
Toss to combine and heat through about one min.
Serve with additional Parmesan cheese on the side.
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Preheat oven to 350
Line a 2 1/2-inch muffin cps with paper or foil bake cups.
In a large microwave-safe bowl, place butter.
Microwave on high (100%) for 1 1/2 minutes or until melted.
Add cocoa; stir until smooth.
Add brown sugar and granulated sugar; stir until well blended.
Add eggs and vanilla; beat well.
Add flour and a cup of pecans; stir until well blended.
Fill the prepared muffin cups about 3/4 full with batter; sprinkle 1 tsp of the remaining nuts over the top of each.
Bake for 20 to 25 minutes or until tops are beginning to dry and crack on top.
Cool completely in the cups on the wire rack.
Makes about 16 to 18 cupcakes.
**  Dallas Morning News  --  Neighborhood shopper  ---  25 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
03:14 AM 8/1/97 EST
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Attn: Business owners...a COOL web site...FOR FREE
Prepare pasta.
Rinse and drain; set aside.
Prepare broth: Bring kombu and water to a boil.
Remove pan from heat, add bonito flakes, cover and allow flakes to sink to the bottom.
Remove kombu and discard flakes.
(Reserve kombu to cook with other dishes.
) Add tamari and mirin and lightly simmer for 1 minute.
Squeeze in juice from the grated ginger.
Place noodles in bowls and pour hot broth to cover.
Top with green onions.
Make it simple, garnished with EDEN Nori, or more complex by topping with vegetables, tofu or tempura!  Variation: This can be served chilled also.
Prep Time: 10 minutes Cooking Time: 5 minutes Yield: 4-5 servings  Copyright 1995 Eden Foods, Inc.
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Combine first five ingredients in a large pot and bring to boil over medium heat.
Simmer for ten minutes.
Add the spices and bring back to boil.
Simmer for five minutes.
Remove from heat and let sit for two hours or more.
Add the last two ingredients and reheat.
Serve with your favorite Christmas cookies.
Typed by Delores E Rowe.
Gently heat beer, sherry, cognac (if using) in large saucepan.
Do not boil.
Add sugar, ginger, and nutmeg and cook over low heat, stirring, until sugar is dissolved.
Pour into punchbowl and float lemon slices and toast on surface.
Or, pass toast on a separate platter so people can dip it into drink.
About 20 servings.
"  From "A Christmas Companion: Recipes, Traditions, and Customs Around the World".
Reprinted in "The Birmingham [AL] Post-Herald" December 14, 1994.
Typos by Jeff Pruett.
Good tossed with grated cheese and some caraway seeds.
Per 1 cup Serving: 403calories 18.
1g protein 60.
9g carbohydrate 11.
3g fat 21.
3 mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Triticale is grain which is a cross between wheat and rye and has a nutty flavor.
This rolls nicely on hand machines and may be slow to extrude.
Per 1 cup Serving: 320calories 11.
4g protein 54.
9g carbohydrate 7.
7g fat 21.
0mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Place bulgar in a small bowl and cover with boiling water.
Let it stand 30 minutes until all liquid absorbed.
In a small bowl, mix oil, lime juice, cumin, oregano, salt and cayenne.
Add to bulgur and mix with remaining ingredients except lettuce; fluff with a fork.
Refrigerate until chilled.
Serve on bed of lettuce leaves.
Food Exchange per serving: 1 STARCH/BREAD EXCHANGE + 1/2 FAT EXCHANGE CAL: 109; CHO: 0mg: CAR: 19g; PRO: 3g; SOD: 78mg; FAT: 3g;  Source: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yous via Nancy O'Brion and Her Meal-Master  
Go to the butcher and have them slice a 2 or 3 lb rump roast into slices as thin as bacon(It sometimes takes a while to convince them that you really want it as thin as bacon) put soy sauce and mesquite smoke in a gallon size ziplock bag.
if the smoke came in a 4 oz bottle, use the water to rinse the bottle, pour water into bag.
Add pepper.
Close bag and let sit for a couple of hours.
Trim all fat from the beef.
Add beef to the mixture.
Let sit for 5 or 10 minutes(I've not had any trouble if left overnight) Remove meat from bag one or two at a time, and lay on trays from dehydrater(I've never made it without a dehydrater).
Put trays in dehydrater, opening ventsp to about half.
From: Steve Herrick                   Date: 05-14-92  
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Prepare 2 hours in advance.
Cook macaroni according to package directions, drain, and place in a large bowl.
In a small bowl combine mayonnaise, mustard, salt, pepper, and cider vinegar.
Pour over macaroni to keep it moist.
Add 2 cups shredded cabbage (chopped in blender), grated carrot, and green pepper.
Mix in well the tuna and onion.
Cover tightly and chill.
SOURCE: Southern Living Magazine, October 1972.
Typos by Nancy Coleman.
From:  The Thanksgiving Cookbook Holly Garrison Macmillan Publishing Company, 1991  Entered by:  Lawrence Kellie  
Soak the beans overnight.
Cook the meat, potatoes, beans and sauerkraut separately.
Bone the meat when it is done and cut into 1/2" cubes.
Dice the potatoes.
Crush the beans.
Make a roux with the oil, flour & onion.
Put meat & vegetables into a pot, add the roux, and the bay leaves.
Cover with the stock & cook 10 minutes more.
Before serving, add the yogurt.
Origin: Marina Kaspazhulin, Dnepropetrovsk, Ukraine, circa 1995  
In a large bowl use a mixer to puree the ingredients except the sour cream & cream.
You may do this in a food processor as well or a blender.
Heat oil in a skillet and when hot drop large spoonsful of the micture.
Cook until browned on one side.
Turn and repeat.
When done remove, drian, and place in a warm oven.
Mix the sourcream & cream together.
Serve warm with a large dollop of the the cream mixture! This a staple in Ukrainian homes and these pancakes will store well in the refrigerator for 2-3 days.
In many homes preserves or jam is also served on these delicious pancakes.
ORIGIN: Galina Shovkoshytny, Kiev-Ukraine, circa 1996  
Core cabbage and remove the outer leaves.
Blanch these large outer leaves in boiling water for 5 minutes.
Drain & set aside.
Core the cabbage, cut into chunks, and put into a large pot.
Pour the milk over the cabbage and simmer for 25 minutes or until the cabbage is tender.
Saute the onion & garlic in butter.
Mix the chopped cabbege, the onion & garlic, the butter from the sauteeing, bread crumbs, egg yolks, & the spices.
Beat the egg whites until they are stiff but not dry, then fold them into the mixture.
Spread the blanched cabbage leaves on a large cheese cloth.
Be sure that they overlap and that the mixture will fit into the middle with plenty of room to spare.
Heap the filling mixture in the center of the leaves.
Fold the leaves up to cover the filling.
Bring the corners of the cheese cloth together and tie them together with a cord.
Place this bundle carefully into a colander, and place the colander into a deep pot over a few inches of water.
Cover the pot so it seals Bring the pot to a boil and boil for 45 minutes.
Remove the beundle form the colander.
Untie the cheese cloth, place a large palte over the cabbge bundle, invert, and remove the cheese cloth.
Serve by cutting the souffle into wedges.
Origin: Alla Oleshky, Kiev, Ukraine, circa 1995  
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Ukrainians around the world will soon be celebrating Christmas according to the Julian calendar (January 7th).
To commemorate Christ's birth, the evening before (Sviat Vechir/Christmas Eve) a ritual meal is prepared with 12 meatless dishes.
The recipes differ from region to region but here are the ones which my family will be preparing for the 6th.
Enjoy.
:-)  Khrystos Rozhdayetsya! Christ is Born! Hryts' Naciuk naciuk@freenet.
calgary.
ca  Kutya  2 cups cleaned wheat       1/2 cup chopped walnuts or pecans 3-4 quarts water   1/3 cup honey, dissolved in 1 cup cleaned poppy seed 1/2    cup hot water 2/3    cup sugar  Wash wheat in cold water and soak overnight in the 3 to 4 quarts of water.
The next day, bring the water to a boil then simmer for 4 to 5 hours, stirring occasionally to prevent sticking.
The wheat is ready when the kernels burst open and the fluid is thick and creamy.
Chop the poppy seed in a food processor and set aside.
Mix honey, sugar and hot water.
Before serving mix the honey mixture, poppy seeds, chopped nuts and wheat.
More honey can be added to taste.
Borshch  1 cup fresh or dried mushrooms    3 cups shredded cabbage 1 large onion - chopped       1/2 cup tomato juice 3 tbsp.
vegetable oil 3 peppercorns 2 cups beets, sliced into strips  2 cloves garlic, crushed 1 cup diced carrots    lemon juice (to taste:tart, not sour) 1 potato, diced salt and pepper 1/2 tsp.
dill (fresh or frozen) 8-9 cups water 1 tsp.
parsley (fresh)  Saute onion in oil until transparent.
Add mushrooms- saute slightly and set aside.
Cover beets, carrots, potato, parsley/dill with water and cook until barely tender.
Add cabbage and cook until slightly tender.
Add onions, mushrooms, tomato juice and salt and pepper to taste.
Add lemon juice with caution since you want the borshch tart, not sour.
Bring to boil and serve.
Baked/Fried Fish - any variety of fish baked or fried, but if frying use only vegetable/olive/hemp oil (in keeping with the meatless nature of the meal)  4.
Osyletsi (Pickled Fish)  Ingredients: 2 filleted Whitefish (preferably caught while ice fishing) or 4 salt herrings  Milt                             Wash the whitefish (or herrings) 2 large onions (sliced)          fillets and soak in cold water for 1 cup white vinegar              about 12 hours, changing the water 1/4 cup water 2 or 3 times.
Wash again and cut into 1/2 cup dry white wine the size you want to serve.
Place 1 tbsp pickling spices into a jar or crockery with a layer of Additional sugar if desired sliced onion and some milt between the 1 glass of dry white wine layers of fish.
Boil vinegar, water, wine, spices, and additional sugar for 10 minutes.
Let the boiled mixture cool.
Strain and pour it over the fish.
Let stand at room temperature for 3 to 4 hours.
Then store in the fridge for another half day.
5 & 6.
Holubtsi (Cabbage Rolls) - buckwheat and rice filled  To prepare the cabbage: Place one large head of cored cabbage in a deep pot of boiling water to which salt has been added.
Remove the leaves as they become soft.
Cool and drain the leaves and remove any remaining core.
Cut the leaves to the desired size (personally I cut them about 3" wide).
Grease a casserole dish and place a few leaves of cabbage to line it.
Put a tablespoon full of filling (filling recipe follows) into each leaf and roll it up tucking in the edges of the leaves as you roll.
Arrange the holubtsi in layers, adding some fried onions and garlic (to taste, sauteed in olive oil) between the layers.
When the dish is filled place extra prepared cabbage leaves over the top to prevent scorching.
Cover and place in 325 degree oven for 1 1/2 to 2 hrs or until both the cabbage and filling are tender.
For a nice variation you could also use grape or beet leaves.
Also, you could pour some tomato juice over the top to add flavour.
Fillings:  1.
Rice Filling  2 cups rice                 Wash rice well.
Add water and stir in salt.
2 cups water                Bring to boil and cook for one minute.
Stir 2 tsp.
salt                 and cover.
Turn down heat and simmer until 1 medium onion (chopped)    rice starts to get tender.
Take off of heat 4 tbsp olive oil            and let stand covered until the rest of the Pepper                water is absorbed.
The rice at this stage will only be partly cooked.
Saute chopped onion in olive oil and add to the rice.
Season to taste.
Cool and roll into cabbage.
Buckwheat Filling  2 cups buckwheat groats    Brown groats very lightly in the oven.
Place 2 tsp.
salt                in pot with boiling salted water.
Add 4 tbsp 1 medium onion (chopped)   olive oil.
Cook until water is absorbed.
Cover 4-5 tbsp.
olive oil        and bake in a 350 degree oven for 30 minutes.
4 cups water          After baking allow the buckwheat to cool.
Saute chopped onion in 1 tbsp of olive oil.
Add the sauteed onions to the cooked buckwheat.
Cool and fill the holubtsi.
7 & 8.
Varenyky (pyrogies)  Dough 4 cups flour 1.
Combine flour and salt 2 tsp salt 2.
Add rest of ingredients 2 tbsp olive oil 3.
Kneed until smooth and elastic 2 eggs well beaten          4.
Cover and let stand at least 15 min.
1 cup water 5.
Roll out thin on a floured board 6.
Cut out rounds with a glass or beer mug  Fillings-  i.
Potato  2 cups mashed potatoes    1/2 cup chopped onion 2 tbsp.
vegetable oil salt and pepper to taste - saute onions in oil, season, add potatoes and mix well.
Kapusta (sauerkraut)  2 cups sauerkraut               4 tbsp.
vegetable oil 1/2 cup onion, chopped    pepper to taste - bring sauerkraut to boil in some water.
Rinse, cool, drain and squeeze out water.
Chop finer if you want.
Saute onions in oil and add to sauerkraut, season to taste.
Prune filling  1 cup prunes      honey to taste 1/2    cup water -bring prunes and water to a boil, let cool and drain.
Chop prunes very fine and add honey to taste.
To make: Add 1 tbsp of filling to each round of dough , fold over and pinch the dough together well.
When boiling add a little salt and oil to the water so they don't stick together.
When they come to the surface, they're ready.
Cooked beans  2 cups white beans    2 cloves garlic 7 cups water 1 onion, diced 1/8 tsp.
baking soda   2 tsp.
cooking oil 1 tsp.
salt  Boil beans in water and add baking soda and salt when almost done.
Continue simmering until beans are tender.
Drain if necessary and set liquid aside for later.
Mash beans well, adding bean liquid a little at a time until it is of a thick consistency.
Crush garlic and stir into beans.
Saute onions in oil and put on top of beans before serving.
Kapusta and peas  2 cups sauerkraut     1/4 cup vegetable oil 1/2 cup water salt and pepper 1/2 cup dried peas    1 clove of garlic, crushed 1 medium onion, chopped 2 tbsp.
flour  Soak peas overnight.
Rinse and drain.
Cover with fresh water and cook until tender.
Drain.
Rinse sauerkraut in cold water and drain.
Add the water and cook for 15 minutes.
Combine peas and sauerkraut.
Save the liquid.
Saute onion in oil.
Sprinkle flour over onions and brown lightly.
Pour liquid from cooked sauerkraut and peas; add crushed garlic and stir until sauce thickens.
Add sauce to sauerkraut and peas, stir and add salt and pepper to taste, simmer for 30 minutes and serve.
Beets with Mushrooms  3 cups chopped beets      1 clove garlic 1 medium onion, chopped finely salt and pepper to taste 3-4 tbsps.
oil 1/2 tsp.
lemon juice 1 cup mushrooms (fresh or canned)  Chop the raw beets finely and then boil in a bit of water until tender yet firm.
Add lemon juice to beets.
Simmer for 5 minutes.
Rinse mushrooms in hot water.
Drain.
Saute onion in oil, then add mushrooms and crushed garlic and simmer for a half hour.
Combine with beets and simmer a further 15 minutes.
Salt and pepper to taste and serve hot.
Compote Get an assortment of dried fruits such as apples, apricots, prunes, peaches, pears, figs or raisins and soak the fruit overnight in water.
Next day, simmer until tender and add honey to sweeten to taste.
Pompushky  For the dough, it's easiest if you have a bread machine with a manual setting.
In that case all you do is make up a batch of sweet dough, letting the machine take care of the kneading then following the  directions after the (*).
If not here is the longer, more traditional method.
Dough  8 cups flour            Dissolve yeast as instructed on package.
Let 2pkg.
yeast           stand 10 minutes.
3 cups milk In a large bowl, put in part of the flour (about 2 tbsp.
olive oil 6 cups), making a well in the middle.
Beat the eggs 2 tsp sugar lightly, add melted butter, milk, sugar and salt.
4 eggs                Add this mixture to the flour along with the yeast.
1 tsp.
salt           Mix well and knead until dough is soft and not sticky adding the remaining flour only as necessary.
Knead about 10 minutes.
Cover and let rise in a warm spot until double in bulk.
Punch down and knead lightly.
Let rise again.
(*) Take a small amount of dough, roll on a lightly floured table.
It must be fairly thick.
Cut out rounds, coffee mugs work well.
Place a small amount of filling in the centre bringing the edges together and pinch well to seal tightly.
Place pompushky seam side down on lightly floured surface, cover and let rise a while, about 15 minutes.
Do not let over rise.
Deep fry in Canola Oil, about 375F for about 3minutes turning them to brown on both sides.
When removing try to have most of the oil back into the pan, then leave the pompushky on paper towel for more oil to come off.
Fillings:  Poppy Seed (Maky)- 1 cup poppy seed Grind the clean dry poppy seed in a coffee 1/3 cup honey grinder and add to the moistened raisins.
1/2 cup finely chopped nuts    Add honey, nuts, vegetable oil 1 cup raisins (opt) well and then fold into the poppy seed- 1 tsp.
vegetable oil raisin mixture.
Ready to be used.
Apricot- 1 lb.
apricots Boil apricots until soft.
Drain Sugar to taste thoroughly.
Put through food processor or 1/4 cup crushed walnuts blender.
Add the rest of the ingredients.
Dash of cinnamon Blend well.
Ready to be used.
1 tsp.
of lemon juice  Prune- the same recipe as for apricots but with 1 lb.
of pitted prunes.
Just as an addendum, the first item on the list of foods should be a Kolach, a braided, ring-shaped bread, symbolic of eternity and life and should serve as a centerpiece for the meal.
From: naciuk@freenet.
calgary.
ca (Gregory P.
Naciuk)  
Cook spinach in enough water to cover.
After 4 or 5 minutes, sprinkle in the peanuts & stir well.
Continue cooking over medium heat for about 30 minutes, adding more water if necessary to prevent burning.
Just befroe serving, drain & mix in the oil, salt & pepper.
"The Africa News Cookbook"  t/
Salt to taste (optional) Boil potatoes 20 minutes (Peel them or leave them unpeeled) Cut as fries.
Place on non-stick cookie sheet (or spray cookie sheet with PAM), one layer thick.
Lightly sprinkle with salt if desired, or your favorite seasoning.
Bake at 400 degrees for 45-60 minutes.
Turn with spatula after 25 minutes.
Serve Food Exchange per serving: 1 STARCH/BREAD EXCHANGES  From Fabulous Foods for Friends and Family by Caviness=== Reformated 4 you and yours via Nancy O'Brion and her Meal-Master  
t+WVS
D$ SU
(SVWj
Combine the flour and salt in a large bowl, forming a well in the middle.
Add the butter and milk and mix lightly until the flour is absorbed.
(Add a little warm water as needed.
)  Knead until the dough sticks together, cover and allow to rest for a few minutes, then knead until smooth.
Cover and set aside.
(This dough should be somewhat soft, since more flour will be added as the dough is rolled out.
)  Or, in a processor, combine the flour, salt, and butter, stirring a few times, then with the machine running, add liquids until a ball forms.
Allow to rest for a few minutes and then process until smooth.
Place the dough in a lightly oiled bowl, turn, and cover for about 30 minutes.
(It may be wrapped in plastic and refrigerated for a day or so, brought to room temperature and then rolled out.
)  Place a fourth of the dough on a floured work surface, re-covering the rest of the dough.
Roll into a circle, starting at the center and rolling outwards to maintain an even thickness, turn over and again from the center, roll the dough out to about 1/8-inch thickness.
Run a hand under the bottom to loosen it.
With a 3-inch biscuit cutter or wine glass, cut into rounds.
When done cutting, place 1 Tb of the filling on one side of each, flipping the other half over the top and sealing with your fingers or a fork.
Make sure each is sealed or the filling will come out when cooked.
Place each of the dumplings on a floured cookie sheet, keeping the dumplings covered with a towel.
Repeat with the remaining dough, saving the scraps until last.
Use as little flour as possible in this process or the scraps will be come tough and heavy.
Gently drop 12 to 15 varenyky into 3 quarts of boiling water, in a large wide pot or Dutch oven.
Do NOT overcrowd.
Stir and cook for about 3 to 4 minutes.
Drain in a colander and place on a lightly oiled cookies sheet, shaking to coat with a thin film to prevent sticking.
Do NOT pile the dumplings on top of each other as this distorts their shape.
If the varenyky are to be frozen, remove with a slotted spoon when they float to the top.
DO NOT overcook.
To freeze.
Place in the freezer on an oiled cookie sheet when tepid (lukewarm).
When they are rigid, store in tightly sealed plastic bags.
TO SERVE: Varenyky may be poached, pan-fried or steamed, served as an accompaniment for meats or served with sour cream, chopped sauteed onions or fried bacon with a little bacon fat.
Grind the veal, pork, and fat through the coarse disk.
Mix the veal and fat and run through the fine disk (easier if very cold).
Mix all ingredients and cure in the refrigerator for 24 hours.
Prepare casings, stuff and tie off into 6-7" links.
Dry 8-12 weeks.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  
Place all ingredients in a large mixing bowl and combine thoroughly.
Fill ravioli with mixture.
In a blender or food processor, combine all ingredients except nutmeg.
Blending thoroughly, stopping occasionally to scrape down the sides.
Serve well chilled & dusted with nutmeg.
**NOTE: This vegan eggnog is rather suscpetible to the flavour of alcohol, so you amy want to start with smaller amounts if adding alcohol to your nog & add more as necessary.
"Vegetarian Times" December, 1994  
Combine all ingredients in a blender & blend until very well combined.
Place some oil in an 8 X 8 inch baking pan.
Place in a hot oven until the oil is extremely hot, but not burning.
When hot, carefully pour the batter into the pan, being careful not to get splattered in the process.
As it is best to keep the oil hot, you may want to have the pan sitting on an "on" element while adding the batter.
Return the pan to the oven & bake for 25 minutes, or until the pudding tests done.
(My timing on this is weird.
Sometimes I need 20 minutes, sometimes longer, so keep an eye on it).
Alternatively, heat a small amount of oil in muffin tins & then pour in about 1 1/2 tb batter in each muffin "cup".
The puddings then will need about 10 minutes or so, but again, be prepared to give it longer if it needs it.
NOTE:  I believe that there are two keys to being successful when making any batter pudding.
One, ensure that you use a hot oven, 425F or even 450F is best.
Secondly, ensure that the oil is really hot.
Recipe by Mark Satterly  
In a 2-quart saucepan, combine the barley with 4 cups of water.
Bring to a boil; reduce heat to keep the water at a low boil until the barley is cooked, about 20 minutes.
Stir occasionally while the barley is cooking to prevent it from sticking.
Drain.
In an 8-inch skillet, heat the oil over medium heat.
Add the onion, mushrooms, zucchini, and carrots.
Saut, stirring often, until lightly browned and just cooked, about 5 minutes.
Add the cooked barley and stir to combine.
Season with soy sauce and serve immediately.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 85  
In a small saucepan, combine the quinoa and water.
Bring to a boil over high heat, then reduce to a simmer, cover and cook for about 15 minutes or until the grain is tender.
Remove the lid, fluff the quinoa, and let it stand until the grain dries slightly.
Combine the cooked quinoa with the remaining ingredients.
Toss and serve.
Sides by Melicia Phillips ISBN 0-517-59687-3 pg 28  
In a 2-quart saucepan cook chopped onion, chopped celery, sliced mushrooms, and garlic in hot oil about 5 minutes or till vegetables are tender but not brown.
Stir in sliced carrots, sliced zucchini, chicken, beef or vegetables broth, red or green pepper strips, bulgur, dried tarragon, and salt.
Bring to boiling; reduce heat.
Cover and simmer for 8 to 10 minutes or till vegetables are tender.
Makes 4 servings.
Food Exchanges per serving: 1 vegetables exchanges Sub: Bulgur for Quinoa IF you can get it!  Soruce: Better Homes and Gardens, Eating Light by WHOM Brought to you and yours via Nancy O'Brion and her Meal-Master  $U
Combine everything (you can use a food processor) and chill.
Use on matzo crackers; as vegetable dip, or on bed of lettuce.
Source: Penina Freidenberg  Formatted by Elaine Radis; 3/92 @INETADDR auntie_e@prodigy.
com  D$
TOMATO SAUCE:  Prepare vegetables as indicated in the ingredient list & set aside.
Heat oil in a large pot until hot, & saute the chopped & diced vegetables just until the onion has softened.
Add the herbs & continue to saute stirring occasionally for a few minutes longer.
Add the rest of the sauce ingredients & let simmer for 15 minutes, stir occasionally.
Set aside, once coked.
BECHAMEL SAUCE:  Heat oil, stir in the flour & cook for about 30 seconds.
Remove from the heat & slowly beat in the milk, ensuring that no lumps form.
Return to the heat & cook, stirring over medium heat, until the sauce has thickened.
Season with salt, pepper & nutmeg.
Set aside.
TO ASSEMBLE:  If using dried pasta, it is advisable to cook it first.
If using fresh pasta, just sprinkle with a few drops of water before baking.
Ladle several spoonfuls of tomato sauce in the bottom of a lasagna pan then top with 1/4 of pasta, let the sheets rise up the sides of the pan.
Top with half the bechamel sauce & half the peas.
Add another layer of pasta, another layer of tomato sauce & top with a third layer of pasta.
Add the remaining bechamel sauce & peas.
Top with the rest of the tomato sauce.
Drizzle with olive oil & sprinkle with thyme.
Bake in a pre-heated oven at 400F for 40 minutes, until bubbling hot.
Serve with home-made garlic bread & a green salad.
* If using fresh peas, blanch before adding them to the lasagna layers.
Recipe by Mark Satterly  
Cut the venison in strips approximately 1/4 x 1 x 8-inches.
Mix all ingredients and marinate venison approximately 10 hours turning once every hour.
Smoke venison on grill until completely dry or you may use oven on low heat with venison spread out on broiler pan.
From: Steve Herrick                   Date: 05-14-92  q 
Stir together the apple cider, lemon juice and sugar.
Refrigerate until ready to serve.
While the *venom* is chilling, use some of it to make the ice cubes.
Fill an ie cube tray halfway with some of the venom.
Let freeze until solid.
Put one or two raisins "flies" into each ice cube, top off with more venom.
Freeze until solid.
When ice cubes are frozen, pour the venom into a large pitcher or punch bowl, add sparkling cider and stir gently.
You may either add ice cubes to the venom, or divide the ice cubes among glasses before filling.
Washington Post Oct 23, l996  == Courtesy of Dale & Gail Shipp, Columbia Md.
Heat oil in saucepan over medium heat.
Add onion and garlic, and saute 1 minute.
Stir in rice.
Add 1/2 cup broth; cook until liquid is nearly absorbed, stirring constantly.
Add the remaining broth, 1/2 cup at a time, stirring constantly until each portion of the broth is nearly absorbed before adding the next.
Remove from the heat; stir in 1/4 cup of the feta cheese, parsley, and parmesan cheese.
Spoon rice mixture into a serving bowl.
Top with remaining feta and pepper.
Information per serving (1 cup): calories 321; protein 8.
5 gm; fat 6.
5 gm; carb 56.
1 gm; fiber 2.
3 gm; chol 13 mg; iron 3.
0 mg; sodium 670    mg; calc 135mg.
Source: Cooking Light Magazine, June 1995 Typed in MM format by Linda Fields Cyberealm BBS 315-786-1120  
Grind meat and fat separately through the fine blade of the grinder and mix together with remaining ingredients.
Run through the fine disk again.
Prepare casings and stuff, tying off into 4" links.
Do not separate.
Cover with water, bring to a boil, reduce heat and barely simmer for 45 minutes.
Remove the links, cool in cold water, pat dry and refrigerate.
Grill over an open fire or boil for ten minutes.
Use within a week or freeze.
Source: Home Sausage Making by Charles G.
Reavis ISBN: 0-88266-477-8 Typed by Carolyn Shaw  
8SVW3
Bring stock to a low boil, add the sauerkraut juice.
Mix the sour cream, flour, and egg.
Add some of the boiling stock-juice to the and simmer for 4 minutes.
Add the mashed potatos and sprinkle in the dill.
Cook for 3 more minutes.
Serve in bowls and sprinkle the croutons librerally.
ORIGIN: Lissa Dwornikov, Liev-Ukraine, circa 1996  
Combine the flour and salt, blending well.
Add the milk, egg yolk, and oil, again blending well.
Allow to rest for 5 minutes.
Knead for about minutes and form into a ball.
(This may be done in a processor.
) Cover and set aside for 15 minutes or so.
On a floured surface, roll out a third of the dough, into a rectangle 1/8th inch thick.
Turn the dough and roll from the center, so that all the dough in the rectangle is even in thickness.
Run a hand under the dough to loosen it.
Dust with flour and flip over and dust with flour.
With a sharp knife, cut into 1 1/2-inch squares.
Place a teaspoon of mushroom filling (see the next recipe in this series) in each square, being careful not to smear the edges.
Fold on the diagonal to make a triangle.
Pinch together the two bottom corners, wrapping it around your thumb with the point up (to resemble small ears on a cat), making sure that the edges have bonded or the stuffing will boil out.
Place on cookie sheets covered with dish towels lightly dusted with flour.
Repeat with the other pieces of dough, saving the scraps for last as the dough gets a little tougher when worked.
Drop 10 or 12 vushka into 6 to 8 cups of rapidly boiling water and stir once with a wooden spoon, (The wooden spoon is very important as a metal one will lower the temperature of the water.
) Do NOT cover.
When they float to the top, cook 1 minut, then remove with a slotted spoon to a strainer.
Cool on a lightly oiled plate without crowding.
Repeat until all are cooked.
Cover and set aside.
These may be frozen and then reheated in boiling water.
(DO NOT overcook when reheating.
) TO SERVE: Place 4 or 5 vushka in soup plates and pour hot borscht over them.
Origin: Anna Palechev, Almaty-Kazakhstan, circa 1993  
Rinse barley under warm running water.
Let drain.
In a medium-size saucepan, bring to a boil and gradually add barley.
Cover and cook 20 to 25 minutes, Return barley to saucepan with celery, nut, salt and pepper; heat through.
Garnish with parsley.
Food Exchange per serving: 2 STRARCH/BREAD EXCHANGE + 1 FAT EXCHANGE CAL: 187; CHO: 0mg; CAR: PRO: 5g; SOD: 59mg; FAT: 7g;  SOURCE: Light & Easy Diabetes Cuisine by Betty Marks Brought to you and yours via Nancy O'Brion and her Meal-Master  
Toast the health and good fortune of family and friends with this holiday drink, the origins of which date all the way back to thirteenth-century England.
Heat oven to 350F.
Place whole lady apples, stems up, in a small roasting pan.
In a small bowl, combine the brown sugar and the cinnamon.
Sprinkle mixture over apples.
Add water, cover with foil, and bake for 35 minutes.
Remove from oven, remove foil, and set the apples aside.
While the apples bake, combine the beer, sherry, granulated sugar, and one sachet of Mulling Spices in a heavy-bottomed pot.
Over medium heat, warm the Wassail for 10-15 minutes, until it is very hot, but not boiling; make sure the sugar is totally dissolved.
Place a lady apple in each cup, fill the cup with Wassail, and serve immediately.
Mulling Spices: These pungent spice sachets impart rich flavor to Wassail and apple cider.
A decoratively stamped muslin pouch of sachets makes a fragrant stocking stuffer.
Fold cheesecloth into a double layer, and cut a 6-by-6" square.
Put spices in square.
Gather cheesecloth around spices to create a pouch.
Tie pouch up in a knot, then add a bow made with kitchen twine.
Captured from www.
com on day of broadcast, 12/10/96.
Control characters desperately edited out by Sylvia Steiger.
Nutritional information per serving:  xx calories, xx gm protein, xxx mg cholesterol, xx gm carbohydrate, xxx mg sodium, x gm fiber, xx gm fat (x gm sat, x gm mono, x gm poly), x mg iron, xx mg calcium, xx% of calories from fat.
Brought to you by MMCONV and Sylvia Steiger, SylviaRN@compuserve.
com or 71511.
2253@compuserve.
com, creator of Frazzled Cook breadmachine mixes, homepage: http://ourworld.
compuserve.
com/homepages/SylviaRN  
Blend margarine, shortening and sugar until fluffy.
Add egg, milk, vanilla and enough red food coloring to turn dough the color of watermelon flesh.
Then add flour, baking powder and salt.
Beat well.
Chill for 3 hours.
Preheat oven to 350
Roll dough on floured surface; dough will be sticky.
Cut with a 3-inch round cutter (a glass will work), then cut each in half and place on cookie sheet.
Position 5 chocolate chips on each for the seeds.
Bake for 12 minutes.
When cookies are cool, put a border of green icing around the circular edge for the rind.
Makes 30 to 36 cookies.
**  Green Icing  **  Combine the margarine, confectioners' sugar, vanilla and milk.
Blend well and add green food coloring to reach color of watermelon rind.
Nutritional Information: per cooky: 140 calories, 7g fat, 110mg sodium, 7mg cholesterol, 45 percent of calories from fat.
Third Place Decorated Winner From the Dallas Morning News Holiday Cookie Contest Baked by: Dorothy Smith, Dallas  **  The Dallas Morning News  --  Food section  --  11 Dec 96  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
~pPBDF
Recipe by: from Partners in the Kitchen Heat oil in large skillet.
Saute garlic, green pepper and green onions until tender.
Add snow peas and mushrooms.
Saute until tender-crisp.
Add scallops.
Cook for 4 minutes, stirring frequently.
Add wine.
cook for 1 minute, stirring often.
Stir in milk.
cook until heated through.
Serve over hot cooked linguine.
This excellent country sausage is good fried for breakfast or for the stuffing in your Thanksgiving turkey.
Trim the excess fat from:  1 pound pork shoulder.
Grind the pork through the fine blade of a meat grinder.
Combine the ground pork with: 1 teaspoon salt, 1/2 teaspoon pepper, 1 teaspoon thyme, 1/4 teaspoon dry mustard and 1 teaspoon crumbled sage.
Shape into patties and pan fry or broil, slowly, for about 15 minutes or until well browned on both sides.
Makes about 1 pound.
From: Rich Harper  8
EDFLt
pQhP9
Per 1 cup Serving: 266calories 12.
4g protein 43.
6g carbohydrate 4.
5g fat 42.
8mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Combine beans and water in slow-cooker.
Cover and cook on low heat for 7 hours or until tender.
Drain; refrigerate in pot.
(can be cooked up to 3 days in advance.
) Stir together molasses, coffee, sugar, vinegar, mustard, salt and pepper in a small bowl.
Stir into beans in pot.
Add onion and ham hock, pushing down into the beans.
Cook, covered, on low heat for 7 hours, or on high for 5 1/2 hours, or until beans are flavored through.
CONVENTIONAL COOKING: Soak beans overnight.
Drain and cook until very tender, according to package directions.
Drain well.
Place in 13 x 9 x 2 inch baking dish.
Place onion and ham hock in dish.
Combine molasses, sugar, vinegar, mustard, salt and pepper in small bowl.
Increase coffee to 1 1/2 cups; add to molasses mixture.
Stir into beans.
Cover with aluminum foil.
Bake in preheated 325 degree oven for 3 hours, stirring every hour, or until beans are tender and flavored through, adding more water if beans become to dry.
Nutrient Value Per Serving: 318 claories, 14 g protein, 2 g fat, 63 g carbohydrate, 441 mg sodium, 7 mg cholesterol.
Exchanges: 2 starch/bread, 1 1/4 meat, 2 fruit, 1/5 vegetable, 1/5 fat.
From the Sept 19, '95 issue Family Circle Formatted for MM by Pegg Seevers 11/12/95  
Peel and cut squash into small pieces.
Place in sauce pan with small amount of water.
Bring to a boil; reduce heat and simmer until squash is crisp-tender.
Drain.
Beat squash with rotary beater; add evaporated milk and butter.
Beat until light and fluffy.
Add salt and pepper.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 FAT EXCHANGE CAL: 68  Source: The Complete Diabetic Cookbook by Mary Jane Finsand Brought to you and yours via Nancy O'Brion and her Meal-Master  
Boil first six ingredients until tender:  grind and mash then add rice, salt and pepper, green onions and parsley.
Stuff in pork casings.
Preheat oven to 350 F.
Butter and sugar a 10-inch Bundt pan.
In a bowl, sift together the flour, baking powder, baking soda and salt.
Put the remaining 1 cup butter and 2 cups sugar in a bowl and cream together using the electric mixer on medium speed until light and fluffy.
Add the vanilla and almond extracts and the eggs, 1 at a time, beating for 20 seconds after each addition.
Slowly beat in the melted white chocolate.
Scrape down the bowl.
Add the flour mixture to the butter mixture in thirds, alternating with the sour cream.
Beat for 45 seconds after each addition.
Place the batter in the prepared pan in 3 layers, separating each layer with white chocolate chunks or chips.
Bake for 55 to 60 minutes.
The top will be brown, and a cake tester inserted in the center will come out with a few crumbs on it.
Remove the cake to a wire rack to cool for 15 minutes, then invert it onto a wire rack and let cool to room temperature.
Prepare White Chocolate Ganache and drizzle over the cake in a decorative pattern.
Place melted semisweet chocolate in a squeeze bottle and squeeze it over the white chocolate.
Makes 12 servings.
White Chocolate Ganache: In a ceramic or glass bowl covered with plastic wrap, heat 8 ounces coarsely chopped white chocolate with l/2 cup heavy cream on High (100 percent power) in a microwave for 30-second intervals, stirring after each interval, until smooth.
Allow to cool for about 10 minutes before using.
Per serving: Calorios 611, Fat 41g, Cholesterol 167mg Sodium 256mg, Percent calories from fat 59%  "Debbi Fields' Great American Desserts" **  Dallas Morning News  --  Food section  --  11 December 1996  **  Scanned and formatted for you by  The WEE Scot  --  paul macGregor  
Steam whole squash until just beginning to soften, 5 to 10 minutes.
Rinse with cold water and drain.
Blanch corn in boiling water 3 minutes.
Rinse with cold water and drain.
Cut corn off cobs and measure 1 cup into medium bowl.
Gently mix in cheese and oregano using knife tip.
Season with salt and pepper if desired.
(Can be prepared 1 day ahead and refrigerated.
) Halve squash lengthwise and scrape out seeds.
Drain shells cut side down on paper towels.
Fill squash with corn.
Serve at room temperature.
Molly and Don Chappellet, in October, 1984 "Bon Appetit".
Typos by Jeff Pruett.
Stir rices into boiling water & add salt.
Simmer covered for 40 minutes.
Heat margarine in a large skillet & saute onions & celery till golden.
Ad apple & saute for 5 minutes.
Stir in cooked rices with juice, scallions, currants & spices.
Season to taste with pepper.
Saute mixture for 5 minutes, stirring.
Just before serving, heat through, add more liquid if necessary & stir in parsley & nuts.
Nava Atlas, "Vegetarian Celebrations"  
Wash the rice in cold water, drain and add to boiling, salted water.
Parboil 5 min, then remove from heat and let soak about 1 hr.
Drain.
Saute onion and mushrooms in butter about 5 min.
Add cooked rice and all remaining ingredients, except the peppers.
Wash peppers, cut around and remove tops, and cut out seeds and core.
Spoon rice mixture into pepper cavities, packing in well.
Then replace tops.
Place in a deep casserole, add 2 tsp water and bake at 350 about 1 hr until peppers soft but not mushy.
Serve hot.
From: Edible Wild Fruits and Nuts of Canada, published by the National Museums of Canada, ISBN 0-660-00128-4  Posted by: Jim Weller  |$
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Put the wild rice in a pan with 3 cups of the chicken stock.
Bring the mixture to a boil, cover, and simmer until the liquid is absorbed, about 45 minutes.
In another pan, put the white rice and the remaining 1 cup of chicken stock and cook it following the same procedure, about 20 minutes.
When both rices are cooked, combine them and add the corn, olive oil, and tomatoes.
Season with salt and pepper, add the parsley, and serve hot.
Vincent's Cookbook by Vincent Guerithault ISBN 0-89815-566-5 pg 200  L$
Add yeast to 1/2 c.
warm water and 1/2 t.
sugar.
Set aside until yeast bubbles.
Add next 7 ingredients plus 1 c.
flour.
Beat 2 min.
with electric mixer on medium speed.
With wooden spoon, add remaining flour.
Place in a greased bowl; turn once to grease top of dough.
Cover and let rise until double - about 1 hour.
Punch down dough and put in greased jelly roll pan.
Let rise in warm place for 30 min.
Spread evenly in pan and sprinkle evenly with brown sugar and cinnamon.
Make shallow indentations with fingers and drizzle with 1/2 c.
melted butter.
Let rise 30 min.
Bake until golden brown (about 12-15 min.
) at 375 deg.
From the Old Salem Cookbook.
SVWU3
K0hS/
Take 17  pounds of lean, fat-free venison and 17  pounds of lean, fresh pork.
Your mixture has to be this half-and-half mixture to be reallly good.
(It will be dry without the pork.
) Grind up the meaats and mix them together thoroughlly.
Mix in 4 oz.
of water.
Now mix in 1 1/2 oz.
of black pepper, one oz.
of ginger, 1 1/2 oz.
of nutmeg, 1/2 oz.
of allspice, 1/2 oz.
paprika, 2 level ts.
of garlic powdeer, (if you do not like garlic, substitute 4 level ts.
of onion powder), 12 oz.
of salt and 1/2    pound of dried milk.
If you do not want to go to the trouble of making the meat into sausages, simply wrap it in opound packages in aluminum foil and freeze it for safe keeping.
To use it ssimply make upp into patties and fry like hamburger or hamburger steak.
It is delicious.
To make up into ssausages you can do it in ttwo different ways, depending on where you have smoking equipment or ot.
Either method is equally good.
If you do not have smoking equipment proceed as follows.
Mix in 3 level ts.
of liquid smoke (Check the instructions on the liquid smoke bottle as the amount necessary to use varies from brand to brand.
Herter's French-Canadian Liquid Smoke is best.
)  Stuff the meat in casings if you have them.
Keep the links about 6-8 inches long.
If you have no casings, simply make the meat iinto patties.
This workds just as well.
Smoking is just a baking process.
Put what you will use for 2 weeks in your refrigerator.
Wrap the balance iin aluminum foil and freeze.
If you have smoking equiipment proceed as follows.
Stuff the meaat in casing if you have them.
Keep the links about 6-8 inches long.
Keep the links connected until they are dry.
If you do not have casings, make up the meat into patties and place them on metal trays or wiire screen that will go in your smokehousse or smoker.
Smoke over a low maple, apple, messquiite or hickory wood fire from 4-6 hours.
Keep the fire low at about 120 degrees.
This is not hot enough to cause much dripping or shrinking.
Remove and put a two week's supply in your refrigerator.
Wrap the balance in aluminum foil and freeze at once.
To cook, put the patties or sausages in a frying pan and add enough water to cover up 1/3 of the way on them.
Put a cover on the fryingpan and boil for 15 minutes.
Remove, pourout the water from the frying pan and then put the patties or sausages back into the frying pan and brown them slightly on all sides.
Makes wonderful eating.
Source: "BULL  COOK AND AUTHENTIC HISTORICAL RECIPES AND PRACTICES", BY George Leonard Heerter and Berthe E.
Herter, copyright 1969  
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This rolls out beautifully.
Per 1 cup Serving: 222calories 9.
0g protein 43.
3g carbohydrate 1.
3g fat 13.
3mg sodium  The Pasta Machine Cookbook Donna Rathmell German ISBN: 1-55867-081-5 Entered by Carolyn Shaw 4-95.
Heat oven to 350degF.
Grease 13x9x2-inch baking pan.
In large bowl with spoon or wire whisk, stir together butter, sugar and vanilla.
Add eggs; stir until well blended.
Stir in flour cocoa, baking powder and salt; blend well.
Reserve 2 cups batter; set aside.
Spread remaining batter in prepared pan.
Arrange peppermint patties in single layer over batter, about 1/2 inch apart.
Spread reserved 2 cups of batter over patties.
Bake 50 to 55 min.
, or until brownies begin to pull away from sides of pan.
cool completely in pan on wire rack; cut into squares.
About 36 brownies.
Source: York peppermint patties ad, 11/94 Typos by Charlotte Welch  
Heat the oil and mash the meat into it with a fork, then cook over moderate heat, stirring constantly until the raw color disappears.
Add the onion, salt, and pepper to taste, spices, and tomato paste diluted with hot water.
Cover and simmer for 20 minutes, then remove the spices.
Add the hot stock and kritharaki and transfer to a buttered "yuvetsi" or baking casserole.
Taste and adjust seasonings.
Bake in a moderately hot oven for 40 minutes, or until the pasta is tender and all liquid has been absorbed, stirring once.
Remove from the oven.
Drape with a dry kitchen towel to absorb moisture.
Serve hot, garnished with parsley or watercress.
From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
Typed for you by Karen Mintzias  
Drain 1/2 the liquid from canned beans.
Place beans, remaining liquid and garlic powder in a pan.
Cook on medium heat for 20 minutes and drain.
Combine margarine, wine, mustard and Worcestershire sauce and add to beans.
Marinate in refrigerator 6 to 12 hours.
Warm before serving.
From River Road Recipes III - A Healthy Collection by the Junior League of Baton Rouge, Inc.
received from Chris Tomlinson in the Oct Cooks' Corner Swap.
Formatted for MM by Pegg Seevers 10/31/95  
Steam whole zucchini until just beginning to soften, 5 to 10 minutes.
Rinse with cold water and drain.
Cut off stem ends and reserve.
Using vegetable corer, remove pulp from zucchini leaving 1/8 to 1/4-inch-thick shells.
Reserve shells and half of pulp.
Blend basil, oil, garlic and salt in blender until smooth.
Mix in reserved zucchini pulp, herbs, and nutmeg.
Transfer to bowl, and stir in cheese, walnuts, and cream.
Taste and adjust seasoning.
(Can be prepared 2 days ahead and refrigerated.
)  Stuff herb mixture into zucchini shells using chopstick or spoon handle as aid.
Trim reserved stem ends and place in end of zucchini as plug.
Slice zucchini diagonally or leave whole.
Serve at room temperature.
Molly and Donn Chappellet, in October, 1984 "Bon Appetit".
Typos by Jeff Pruett.
I got this recipe from my Italian Grandfather.
Mix tomato sauce with oregano and parsley, heat.
Slide sausage out of casing, brown until light and crumbled, drain.
Combine ricotta, nutmeg, salt, pepper and sugar, blending well.
Cook and drain Ziti.
Spoon half the sauce in 9x13 casserole, half the Ziti, spoon on all the sausage and ricotta mixture.
Add remaining Ziti and top with remaining sauce.
Sprinkle with parmesan.
Bake uncovered at 400 degrees for 15 min.
or until hot.
This recipe can be made ahead and frozen or refrigerated, just allow extra baking time.
Combine dried fruit in pan with the 1/4 c.
Cook over low heat covered til fruit tender and liquid absorbed.
Combine eggs, oil, sugar and vanilla.
Beat til well blended.
In other bowl thoroughly mix all ingredients from flour through salt.
Stir into creamed mixture.
With spoon, stir in rest of ingredients except rum.
Spoon batter into greased and floured pans.
Bake at 325~ for 1 hour and 10 minutes or until pick inserted in middle is clean.
Spoon rum over breads evenly after taking out of oven.
Let cool in pans on rack.
When completely cool wrap well and freeze or keep in refrigerator 2 weeks to age.
I use four small loaf pans, but the original recipe called for 2 bread pans.
Adjust the time to the size of pans.
This makes a very moist fruitcake.
Recipe from Sunset Magazine in the mid 70's.
Sandy Brinks.
Wash & dry the zucchini.
Do not peel them, but cut across into 1/2" slices.
Put into boiling salted water & then simmer for 10 minutes.
Drain very well & place in a bowl.
Chop the onion & garlic finely & sprinkle over the zucchini.
Mix together the oil & vinegar & pour this over the zucchini.
Cover & let stand for 2 hours.
Arrange a bed of lettuce leaves on a serving dish.
Drain the zucchini, retaining the liquid & arrange them on the lettuce.
Mix the drained liquid with the capers, herbs, salt & pepper.
Pour over the zucchini.
Chill for 30 minutes before serving.
Mary Norwak, "Salads"